Vintage Recipe - Perfect Corn Bread

Today's recipe comes from the 1905 cookbook, A Little Cook Book for a Little Girl by Caroline French Benton.

Perfect Corn Bread

1 large cup of yellow corn-meal.
1 small cup of flour.
1/2 cup of sugar.
2 eggs.
2 teaspoonfuls of baking-powder.
3 tablespoonfuls of butter.
1 teaspoonful of salt.
Flour to a thin batter.

Mix the sugar and butter and rub to a cream; add the yolks of the eggs, well beaten, and then half a cup of milk; then put in the baking-powder mixed in the flour and the salt, and then part of the corn-meal, and a little more milk; next fold in the beaten whites of the eggs, and if it still is not like ``a thin batter,'' put in a little more milk. Then bake in a buttered biscuit-tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup.

Vintage Recipe - Cocoa Sponge Cake

Today's vintage recipe comes from the cookbook, Chocolate and Cocoa Recipes by Miss Parloa. I own this cookbook and love it, even though it is tattered and dogeared - I received it as a gift from a friend about 15 years ago. According to my penciled notes above the recipe, I made this recipe on July 16, 1999 and rated it as tasty.

COCOA SPONGE CAKE
3 eggs,
1 ½ cups of sugar
½ a cup of cold water
1 teaspoonful of vanilla
1 ¾ cups of flour
¼ a cup of Baker's Cocoa
2 teaspoonfuls of baking powder
1 teaspoonful of cinnamon.

Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for twenty-five or thirty minutes.

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.