Baked prunes

From 1917: Use good sized prunes and place them in a baking pan, side by side so that they hardly touch each other; cover over with water and put in oven (not too hot) for one hour, pour off three-quarters of the juice (use this for a beverage), add a little sugar to suit taste, a stick of cinnamon and the rind of one lemon; cover pan tightly and place… Continue reading

Scotch Tarts

From 1917: One pound oatmeal, one-half pound flour, one-fourth pound granulated sugar, one-fourth pound lard or drippings, one tablespoon baking powder, and egg and salt. Mix the oatmeal, flour, sugar, salt and baking powder together, melt the lard and pour into the beaten egg, then add this to the dry ingredients, using sufficient cold water or milk to make the whole into a stiff paste. Then roll to about the… Continue reading

Sally Lunns

From 1917:
3 ½ cupfuls flour
½ cupful cornstarch
1 teaspoonful soda
2 teaspoonfuls cream of tartar
2 tablespoonfuls corn syrup
2 eggs
2 cupfuls milk
3 tablespoonfuls butter melted
Mix and sift the flour, cornstarch, soda and cream of tartar twice. Beat the eggs until light and add to the milk. Then quickly beat this into the dry ingredients. Add the corn syrup and melted butter; beat thoroughly. Turn… Continue reading

Barley Nut Doughnuts

From 1919:
Barley nut doughnuts of the best variety can be made with little trouble from the following recipe:
1 tablespoon of melted lard,
¼ cup honey,
¼ cup corn syrup,
1 egg,
¾ cup buttermilk,
3 ½ cups barley flour,
1 teaspoon salt,
½ teaspoon ground nutmeg,
½ teaspoon soda,
3 teaspoons baking powder,
¼ cup chopped nuts.
Cream together the melted lard, honey and syrup. Add the egg… Continue reading

Chocolate Nut Parfait

Boil without stirring half a cupful of sugar and a quarter of a cupful of water for eight minutes. Then pour the syrup onto one and a half squares of unsweetened chocolate that has been melted over hot water. Add the beaten yolks of two eggs, a few grains of salt and cook over hot water, stirring constantly, until thickened. Remove from the fire, beat until cold, add a half… Continue reading

A Basic Cake and Its Variations

There are two classes of cakes, those made with butter and those without. I have a standard recipe for butter cake, and a great variety of effects can be secured by slight variations of this basic theme. To insure uniform success it is desirable to use an oven thermometer, so there will be no guesswork.
Thin cakes, or those baked in small tins, require a quicker oven… Continue reading

Allegretti Apples

Wash and core four red apples, put in a glass baking dish and cover with cold water. Bake slowly and when cool, cover with the following frosting: Beat the whites of two eggs very stiff and add one cupful of powdered sugar and one teaspoonful of vanilla and a few grains of salt. Beat until very smooth. Pour over apples and after it is almost hard pour melted bitter chocolate… Continue reading

Cinnamon Fried Cakes

Separate the yolk and white of an egg and beat each separately. Place a quarter of a cupful of rich milk in a bowl and add the egg yolk, a quarter of a teaspoonful each of salt and ground cinnamon, one tablespoonful of sugar, two tablespoonfuls of melted shortening and three-quarters of a cupful of flour sifted with one and a quarter teaspoonfuls of baking powder. Beat well, add the… Continue reading

Two kinds of Hot Cross Buns

Hot cross buns, coffee and fruit are an adequate Good Friday breakfast, although it is no mortification of the flesh to eat them. They will delight the children for luncheon and may be served hot or cold, despite their name. The wartime recipe given is only one of the many improved foods that came out of wartime efforts, the rye and whole wheat flours and the honey all adding to… Continue reading

Marshmallow Ice Cream

Put one cupful of sugar and a quarter of a cupful of water into a saucepan and let it boil without stirring until it will spin a thread when dropped from the spoon (230 degrees) . Add half a pound of fresh marshmallows cut in halves and when partially melted beat until smooth, using an egg-beater. Pour, while beating constantly, on the stiffly whipped whites of three eggs and beat… Continue reading

Dainty Chocolate Custards

Cook four tablespoonfuls of grated chocolate with one cupful of milk and cook in a double boiler until it becomes smooth; then add three cupfuls of milk and when hot pour it over one cupful of sugar which has been mixed with the well beaten yolks of four eggs. Return to the fire and stir until it begins to thicken. It must not boil. Add one teaspoonful of vanilla and… Continue reading

Marshmallow Cake

Make the batter after any good white cake recipe, and bake in layers. For the filling, boil one cup of sugar and four tablespoonfuls of water until it “ropes,” then add a half pound of marshmallows torn into bits, and stir until they dissolve. Whip the whites of three eggs until very stiff; add three tablespoonfuls of sugar and stir into the syrup, beating hard all the time. Spread between… Continue reading


From 1905:
Two pounds of seeded (not seedless) raisins, one pound of currants, one pint or chopped nuts (any kind liked,) one quart of New Orleans syrup, one pint of lard, one pint of buttermilk, two grated nutmegs, one tablespoonful of soda.
After thoroughly flouring the fruit, put in all the ingredients and mix with sufficient flour to make a stiff dough, as you would mix bread. Do this at… Continue reading

Fudge Frosting

Melt two ounces of chocolate over hot water. Add two cupfuls of sugar and one cupful of milk. Stir while the sugar melts. When it reaches the boiling point beat vigorously and let cook to the soft ball stage, which is about 236 degrees Fahrenheit. Remove from the fire, add two tablespoonfuls of butter and let stand until cold, then beat until creamy and spread on cake.
A very delicious… Continue reading

Cocoa Angel Food

Beat the whites of five eggs until very foamy, add one-fourth teaspoonful cream of tartar and beat until dry. Then gradually add one cupful of sifted sugar which has been mixed with one-fourth cupful of cocoa. Add vanilla, one-half cupful of flour and one-half tablespoonful of cornstarch, which has been sifted many times. Bake in a tube pan one-half hour… Continue reading


Here is something suitable for grown ups : —1 small tin of pineapple, 1 lb. of fine dry breadcrumbs, 2 eggs, 1 pint of milk, 3 ounces of sugar, 2 ounces of butter. Beat butter to a cream, and add the sugar. Then stir in the yolks of the eggs, and the breadcrumbs, then the milk, and all, or part, of the pineapple syrup—enough to make it (with the milk)… Continue reading

Cocoa Layer Cake

Cream one-half cupful of butter or oleo until smooth and beat in one cupful of sugar. Add the yolks of three eggs well beaten and one teaspoonful of vanilla. Sift together one and one-half cupfuls of flour, six tablespoonfuls of cocoa, two teaspoonfuls of baking powder and a pinch of salt. Add two-thirds of a cupful of milk and the sifted ingredients alternately, beating very thoroughly. Fold in the stiffly… Continue reading


Children love anything in the form of a dumpling, and this recipe is especially nice. Peel some medium-sized apples, and take out the core, making a very small opening. Make a paste with ½ lb. flour, 4 ounces finely chopped suet, 1 teaspoonful sugar, half teaspoonful baking powder, and a little water, only enough to make a rather firm paste. Divide it into as many pieces as there are apples… Continue reading

Another Chocolate Cake

Melt two squares of chocolate, add three tablespoonfuls of butter, one cupful of powdered sugar and one-half cupful of milk. Stir and cook until it begins to thicken. Add the yolks of two eggs, well beaten, in one-half cupful of milk. Continue beating until it is almost jellylike. Set aside to cool. When almost cold add one teaspoonful of baking soda dissolved in a little water. Stir in one and… Continue reading

A Real Devil’s Food Cake

Cream one-half cupfuls of butter with two cupfuls of sugar. Add the well beaten yolks of four eggs and one-half cupful of grated chocolate, melted. Mix in alternately one cupful of milk and two and one-third cupfuls of flour, sifted with four teaspoonfuls of baking powder and one-half teaspoonful each of cinnamon and salt. Add the stiffly beaten whites of the eggs and one teaspoonful of vanilla. Bake in loaf… Continue reading