A. Grease an oblong tin about 11 by 7 inches, 1-inch deep. Sieve together flour, salt and cocoa. In another bowl beat butter and sugar until light and creamy. Add eggs a little at a time, beating well after each addition. Fold sieved ingredients into mixture with milk. Mix well. Turn into prepared tin.
B. Bake in a moderately hot oven for about 35 minutes until centre of sponge springs back when lightly pressed. Allow to cool in tin.
C. Melt butter for icing. Add cocoa. Cook over low heat for 1 minute. remove from heat and add evaporated milk and icing sugar. Mix in thoroughly. Spread over cake in tin and leave to set, then cut cake into 15 squares.
QUICK TIP
Cocoa gives a strong chocolate flavour. It is essential to cook it for all recipes and to add sweetening. Chocolate powder is already sweetened and does not require cooking in recipes; the resulting flavour is less chocolatey.
1 pound wide noodles 1 quart buttermilk ¼ pound butter or margarine, melted ½ cup golden raisins ½ cup sugar 6 eggs, slightly beaten ⅓ cup brown sugar ⅔ cup cornflakes, crumbled ⅓ cup pecans, chopped 2 tablespoons butter
Preheat oven to 350°. Cook noodles in boiling, salted water; drain. Combine noodles, buttermilk, eggs, melted butter, raisins and sugar. Pour into one 9×14-inch or two smaller well-greased baking dishes. Bake 30 minutes. Cool. Wrap to freeze. On serving day: Bake casserole 15 minutes in a 350° oven. Meanwhile, mix brown sugar, cornflakes and nuts; sprinkle on top of casserole and dot with 2 tablespoons butter. Return dish to oven for 15 minutes more, until topping is browned.
Serves: 24 Preparation time: 1 hr., 20 min. Approximate calories per serving: 195
1 envelope strawberry flavored low-calorie gelatin 1 cup canned skimmed evaporated milk Artificial sweetener to equal 2 tablespoons sugar 1 cup fresh or frozen unsweetened strawberries, sliced ½ teaspoon vanilla
Prepare gelatin according to package directions; chill until set. Put milk, bowl and beaters in freezer for about 1 hour – milk should be icy. Add 1/2 sugar substitute to strawberries (if frozen berries are used, they should be partially thawed.) Beat milk with vanilla and remaining sugar substitute at high speed until stiff peaks form. Quickly whip gelatin and strawberries together. Fold gelatin into whipped milk and mix gently until no white streaks remain. Taste for sweetness and add more sugar substitute if desired – use caution as too much sugar substitute becomes bitter tasting.
2 ⅔ cups sifted flour 1 teaspoon salt 2 tablespoons grated Parmesan cheese 1 cup shortening, chilled ½ cup cold water 6 baking apples, pared and cored 1/4 cup chopped nuts 1/4 cup raisins 1 cup brown sugar ⅓ cup water 2 tablespoons lemon juice 2 tablespoons butter
Preheat oven to 425. Measure flour, salt and cheese into a bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time until flour is moistened. Do minimum amount of mixing. Roll pastry ⅛-inch thick in a 12×18-inch rectangle. Cut into 6-inch squares. Place one apple on each square and fill center of apple with mixture of nuts and raisins. Moisten corners of squares; bring opposite corners of pastry up over apple and press together. Prick pastry with fork. Place in an ungreased pan and bake for 15 minutes. Meanwhile, heat brown sugar, water, lemon juice and butter. Pour sauce over dumplings; lower oven temperature to 350 and continue baking until done above 30 to 40 longer. Baset several times with sauce during cooking.
1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.
1 envelope unflavored gelatin 1 ½ cups raspberry-flavored dietetic soda, divided 1 cup canned, sliced peaches, no sugar added, drained (reserve liquid) ½ teaspoon brandy extract 2 tablespoons lime or lemon juice ½ teaspoon raspberry extract
Sprinkle gelatin over ½ cup soda in saucepan to soften. Stir over very low heat until gelatin is dissolved. Add remaining soda, peach juice, and brandy extract. Pour mixture into a shallow bowl and refrigerate until firmly set. Dividing evenly, arrange peaches in two dessert dishes. Combine lime juice and raspberry extract; sprinkle over fruit. With a melon ball scoop or teaspoon, scoop out gelatin and divide evenly into each dish. Makes 2 servings.
PEACH DELIGHT
1 medium peach 2 teaspoons lemon juice ½ cup blueberries ¼ cup orange-flavored dietetic soda
Cut peach in half; remove pit. Sprinkle fruit with lemon juice, and place halves in individual dessert dishes. Combine blueberries and orange soda in blender container; process at medium speed until fruit is puréed. Pour half of mixture over peach half. Chill at least 30 minutes. Makes 2 servings.
Cooking time: 3 ¼ – 3 ½ hours Preparation time: 1 hour Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time. Oven position: center For 20-26 servings: ½ lemon 1 cup butter 1 cup brown sugar, firmly packed 5 eggs 1 tablespoon brandy, sherry, or lemon juice 2 ½ cups all-purpose flour ½ teaspoon each of cinnamon and mixed spice ½ cup ground almonds ¼ cup candied cherries scant ½ cup chopped candied peel 2 cups seedless white raisins 2 cups currants ⅔ cups raisins Royal icing: See Card 9
Grate rind from the lemon, squeeze the juice if using instead of brandy.
Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
Add the rest of the ingredients.
Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.
TO STORE: Can be stored for several weeks in an airtight tin.
To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.
1 cup mashed cooked pumpkin ¼ cup packed brown sugar 1 teaspoon aromatic bitters ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 carton (4 ½ ounces) frozen whipped topping, thawed 1 pint butter pecan ice cream, slightly softened 2 tablespoons chopped pecans
Bake Gingersnap Crust: cool. Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.
Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.
GINGERSNAP CRUST
Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.
Long time readers will recall the annual pie challenge thrown down by Dinner is Served 1972. For those of you new to the club, long story short a bunch of vintage recipe bloggers swap pie recipes and endeavour to master long loved/forgotten/dreaded pie and report back on our successes and missteps. You’re welcome.
Instructions Crush 12 gingersnaps and mix with sugar, butter and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours. Serves 6.
Looks easy as pie, right? It’s 2021, and easy, like God, left the universe in late 2019. I swear to Cheezits that Jell-O Instant Butterscotch Pudding is the toilet paper of 2021. Nowhere I looked locally could I find a single solitary box. I tried Target, Walmart, the local market, Instacart. Not one single fucking box was anywhere to be found. What are you people doing with all the pudding? I tried Amazon and if I wanted 24 boxes I could get them for $30. I don’t need 24 fucking boxes of pudding. I just wanted to make one pie not get into pudding wrestling.
Since I was missing one of the key ingredients, I had to make the pudding from scratch, which kinda leveled up the pie a smidge. I used the Unbelievable Butterscotch Pudding recipe from Sally’s Baking Addiction. And since I was being all kinds of fancy now I substituted Knob Creek Bourbon for the rum as the pudding recipe called for bourbon – and I was afraid that a bourbon/rum double whammy might offend my clearly sophisticated palate. Also, 100 proof is 100 proof bitches.
The pudding came out delicious. I highly recommend the recipe. I also highly recommend Knob Creek. While I didn’t follow exactly what Taryn sent me as my challenge, I do consider sitting on my kitchen floor in my pjs drinking bourbon while eating cookies dunked in pudding on brand for 2021.
1 ½ pkts lemon jelly tablets 1 tablespoon lemon juice hot water ½ lb. white grapes ½ pint milk 6 level teaspoonfuls custard powder 4 level teaspoonfuls sugar ½ pint double cream black and white grapes for decoration
Place the ½ pkt lemon jelly tablet in a graduated measure, add lemon juice and make up to ½ pint with hot water. When jelly has dissolved leave in a cold place until the consistency of unbeaten egg white. Fold in the skinned and pipped grapes. Turn into a 2-pint ring jelly mould. Leave to set.
Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.
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Numbers refer to other Good Housekeeping card
Good Housekeeping Cookery Cards Hot and Cold Desserts. Set 4.
Vintage Recipe Cards 