Vintage Recipe - Escalloped Corn

Today's Vintage Recipe comes from The Country Kitchen Cookbook published in 1894.

Escalloped Corn
Prepare an entire meal in the oven when you use this recipe. Small potatoes can be baked in this time: meat loaf, pork chops, or steaks taste good with the corn.
2 cups whole-kernel corn (fresh, canned, or frozen)
1 cup cold milk
4 tablespoons butter
2 eggs beaten
1 1/2 cups soda cracker crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients in a 1 1/2 quart buttered baking dish and bake in a preheated, 350 degree F. oven for 40 minutes. Yield 5 to 6.

Vintage Recipe - Lady Cake

Today's Vintage Recipe comes from an early Canadian cookbook published by Holt. This vintage recipe is from The Golden Age Cookbook by Henrietta Latham Dwight and was published in 1898.

Lady Cake

Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoonfuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract. Beat the butter and sugar to a cream, stir the milk into one cup of the flour and add to the butter and sugar, then the whites of eggs beaten to a stiff froth. Sift the baking powder and remaining cup of flour together, add to the other ingredients with the teaspoonful of almond extract. If baked in a loaf it will require three-quarters of an hour or more.