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Baumstamm

Other recipes I found for Baumstämme were typically similar to a jelly roll with chocolate filling and the frosted exterior to look like tree bark.  It doesn’t look like that was the intent of this recipe.  The directions indicate their should be some streaking going on, possible with the chocolate cream, although it looks like it was added to the egg, sugar and flour mixture earlier.  Hmmmmmm……Maybe it tastes like a tree trunk!

Baumstamm

German:
Baumstamm
4 Eier, 120 gr. Zucker, 1 Eßl. Zitronenzucker, 120 gr. Mehl, 150 gr. Schokoladencreme. Die Eigelb werden mit dem Zucker schaumig gerührt, sodann werden Mehl und Eischnee darunter gezogen. Ein Blech wird mit Butter bepinselt , die Masse ½ cm dick ausgestrichen und hellbraun gebacken.

Google Translate
tree trunk
4 eggs, 120 g sugar, 1 tablespoon lemon sugar, 120 grams of flour, 150 gr chocolate cream. The yolks are stirred frothy with the sugar, then flour and egg whites are drawn underneath.
A sheet is brushed with butter, the mass ½ cm thick and streaked light brown baked.

 

My Interpretation
Baumstämme
4 eggs

120 g sugar
1 tablespoon lemon sugar
120 g flour
150 g chocolate cream

Separate eggs and whip egg whites until stiff.  Comgine eggs, sugar, lemon sugar, flour and chocolate cream. Fold in the egg whites. Brush the baking sheet with butter, then spread mixture about 1/2 cm. thick.  Bake until light brown.

 

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Gold and Silver Torte

The slices of this two layer torte must be a pretty presentation as one is white and the other is yellow.  The recipe is essentially giving the ingredients and how to assemble it.  When google translated from German to English it did not translate “Bakpulver” but when I asked it to translate only that work, it indicated that it was Swedish for baking powder.  Although Eiweiß was translated as protein, I know that “Ei” is “egg”, and “weis” is white, so you get the picture:  Egg White!

GoldSilver

German:
Gold und Silbertorte
Zur ersten Lage, zum Silberkuchen nimmt man 200 gr. Butter, 250 gr. Zucker, 400 gr. Mehl etwas Citrone, ½ Paketchen Bakpulver ein Tasse Milch u. neun Eiweiß.
Zur zweiten Lage, dem Goldkuchen nimmt man dasselbe, nur anstatt Eiweiß, Eigelb.
Nachdem beide Lagen einzeln gebacken, bestreicht man die Böden mit Marmelade u legt sie aufeinander.

Google Translate:
Gold and silver cake
To the first position, the silver cake, take 200 grams butter, 250 grams of sugar, 400 grams of flour a little lemon, ½ cup of milk and one little package Bakpulver nine protein.
The second layer, the gold cake, take the same, only instead of white, egg yolk.
Once both layers baked individually, one sweeps the floor with u jam it one upon another.

My interpretation:
Gold and Silver Torte
For the first layer (silver cake) use 200 g. butter, 250 g. sugar, 4 g. flour, a little lemon, 1/2 cup of milk and one little package of baking powder and 9 egg whites.  For the second layer (gold cake) use the same ingredients except use 9 egg yolks.  Bake both layers individually.  Spread the first layer with jam, then stack the second layer on it.

Brown Sugar Sea-Foam Candy (Requested)

Household readers would often request recipes and there are several clippings that are responding to those requests.  I imagine most of the readers were farm wives who only went to town maybe once a week to get groceries and visit with other people doing the same thing.  They were probably a little lonely.  The Daily Drovers Telegram made them feel like members of the paper’s household, swapping recipes and hints. 

I like the way this recipe is specific about cooking until the syrup spins a thread…….I think she’s saying if your spoon is only an inch away from the liquid in the pot, it doesn’t count!

Brown Sugar Sea-Foam Candy

2 cups brown sugar
2/3 cup water
white of 1 egg
1/2 teaspoon vanilla
Nuts

Boil sugar and water until it spins a thread six inches long.  Then pour over the beaten egg white. Beat until very stiff, than add nuts and flavoring.  Drop by spoonfuls on buttered dish.  I omit nuts in the recipe and press a pecan kernel in center of each piece. — Mrs. John Setter, Kansas.

Boiled Icing

This recipe must be well over 100 years old in “Swingin’ Along’s” family by now.  At that point in time the average homemaker didn’t have an electric mixer or rotary beater (invented 1884), so a wire whisk was probably used.  Mom had a whisk that was shaped like a spring in an oval shape attached to the handle.  I remember seeing her making a meringue using that whisk.  

Without a thermometer the cooked syrup had to be tested with a dish of water near by.  This clipping does a good job of describing when the syrup is at the “spinning a thread” stage.  When making divinity or fudge from scratch, you might cook the syrup to the soft ball stage by dropping a tiny bit from the cooking spoon into the water.   

I don’t think Swingin’ is referring to the density of the frosting itself when she says , “If you wanted an especially thick frosting….”  because the remedy would only make more frosting.  Instead, I think she’s referring to whether you want the frosting to be 1/4″ thick on the cake or 1/2″ thick.   She does advise about the perils of making frosting too thick on a stacked cake, though.  

Here is a boiled icing used by my mother over 60 years ago. The old rule was 1 cup sugar to each egg white used. If you wanted an especially thick frosting, add another cup sugar and another egg white.

She used to bake cakes for parties and weddings and would sometimes tint frosting a delicate pink, a feat that was rather hard to do before commercial fruit colorings were on the market, and when the layers were stacked up, lo, the frosting was as thick as the layers and the cake as tall as it was broad!  A little experience is all that is needed to get the knack; anyone who is adept with candies will know how.  The method of boiling the syrup is similar to that used when making fondant candy, and the finished product is like marshmallow creme or divinity.

For an average three-layer cake use 2 cups sugar, one-half cup water and 2 egg whites.  Beat whites to peaks in quite a large bowl, as they puff up when syrup is poured.  Combine sugar and water and stir cold to dissolve, then boil without stirring until syrup will spin a hair when dropped from spoon.  Watch closely; you can almost tell by the size of the bubbles when it is done.  Just dip in spoon, letting syrup drop off in a thin stream and when it is about ready the last few drops will spin a hair.

Lift immediately and pour in a thin stream over the beaten egg whites, beating quickly all the while to cook whites in hot syrup.  Continue beating until mixture looks glossy and is fairly thick, three or four minutes.  Add (1) teaspoon vanilla, stir, and it is (re)ady to spread.  Have layers cold or (coo)l, spread on all layers, let stand (a m)oment to be sure icing won’t roll (down, t)hen Stack. –Swingin’ Along, Iowa.

I’m guessing the words that are in the piece that’s missing.

Davis Pies

Three clippings appeared on one page for pies, but what’s a pie without a good recipe for the pastry.  One another page I found the pastry clipping in a similar font, so I’m thinking they all came from the same issue.  This print style may have come from the “Kansas Farmer” or “Grass and Grain”.   Wouldn’t it be great to end a Sunday dinner at Mrs. Davis’ house with a choice of either cherry pie or chocolate?  I think it would have been rude to ask, “Can I have some of both?”  What a decision to make! 

Davis Pastry

For a 2-crust pie, she always uses the following recipe.

2 cups sifted flour
2/3 cup vegetable shortening
1 teaspoon salt
5 tablespoons cool water

Combine flour and salt, but in shortening with pastry blender.Sprinkle in water, about 1 tablespoon at a time and mix with a fork.  Divide in half, pat into balls.  Roll out on floured cloth.

The Davis Cherry Pie

This sweepstakes prize winner is Mrs. Davis’ own recipe

2/3 cup cherry juice (sour, canned)
2 tablespoons sugar
2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
3 cups well-drained canned cherries

Combine cherry juice, 2 tablespoons sugar and cornstarch and cook until thick.  Have ready 1 cup sugar and add it gradually to the cooked mixture, stirring constantly.  Continue cooking until thick.  Add butter and cherries, but do not cook.  Pour into unbaked 9-inch pie shell, add top crust and bake at 400 degrees until lightly browned, about 35 minutes.

Chocolate Cream Pie

2 cups milk
2 ounces bitter chocolate
1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
3 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla

Scald milk in double boiler and add chocolate which has been cut fine.  Beat smooth.  Mix dry ingredients and add gradually to hot chocolate mixture  in double boiler.  Stir constantly and cook until thick, about 10 minutes.  Ad a small amount of it to beaten egg yolks, then stir egg yolk mixture into chocolate mixture.  Cook for 1 or 2 minutes longer.  Cool, add butter and vanilla.  Pour into 9-inch pie shell.  Add the following meringue.

Meringue

3 egg whites
Pinch salt
1/4 teaspoon cream of tartar
6 tablespoons sugar

Combine egg whites, salt and cream of tartar.  Beat until foamy.  Add a tablespoon of sugar at a time and continue beating until it forms stiff peaks.  Spread on pie until it touches the edge of crust at all points.  With a fork or spoon raise meringue in peaks before baking.  Bake at 350 degrees for 12 to 15 minutes.

Anything “new” is intriquing……what’s it all about?  Can I get one?  Can I do it?  Ooooooooo…….That was my Mom!  She wasn’t really one to treasure something antique.  I think she viewed it as “used”, so therefore anything “new” was better.  I sure got that from her.  Luckily I married someone who is that way too.  So, here we have a “new” way to make a cake.  I remember Mom often making a 12-egg angel food cake and chiffon cakes, too, for that matter…..but maybe that was about using up the eggs.  

I wasn’t quite sure about the length of time to bake the cake, but after Googling “Harry Baker” and “Orange Chiffon Cake”, I settled on 35 minutes.  Personally I like the recipe that said “or golden brown”.

From Maine to California, from Texas to North Dakota, housewives are talking excitedly about the “first really new cake in 100 years” __the Orange Chiffon cake.  A whopping $5,000 was paid to its creator, Harry Baker of Los Angeles, Calif., by General Mills  just for the privilege of letting their food specialist, Betty Crocker, watchh him mix a batter.  Since 1927, Baker has been baking cakes for Hollywood’s elite, but jealously guarded the secret ingredient of his cake by destroying empty cans.  The “surprise” ingredient was cooking salad oil — which is a liquid fat.  The cake itself, new in taste, new in texture, is an elegant cross between a feather light angel food and a rich butter cake — and is as good as its Betty Crocker advertisements promise.  And to heap still more praise, it’s “beginner-easy” to make.  This is how it’s done:

To serve 16 to 20 persons, use a 10-inch tube pan, 4 inches deep.l  Heat the oven to 325 degrees F. (slow, moderate). Sift an ample amount of cake flour onto a square of paper.

Step 1:  Measure in level measurements and sift together into mixing bowl–

2 1/4 cups sifted cake flour (spoon lightly into cup, don’t pack)
1 1/2 cups sugar
3 teaspoons double-action baking powder
1 teaspoon salt

Make a well and add in order–

1/2 cup cooking salad oil
5 unbeaten egg yolks (medium-sized)
grated rind of 2 oranges (about 2 tablespoons)
juice of 2 medium-sized oranges plus water to make 3/4 cup.  Beat with spoon until smooth.

Step 2:  Measure into large mixing bowl__

1 cup egg whites (7 or 8 eggs)
1/2 teaspoon cream of tartar

Whip until whites form very stiff peaks.  They should be much stiffer than for angel food or meringue.

Step 3:  Pour egg yolk mixture gradually over whipped egg whites — gently folding with rubber scraper just until blended.  Do not stir.  Pour into ungreased 10-inch tube pan immediately.  Bake 35 minutes in slow moderate oven — 325 degrees F.  Immediately turn pan upside down, placing tube part over neck of funnel or bottle.  Let hand, free of table, until cold.  Loosen from sides and tube with spatula.  Turn pan over and hit sharply on table to loosen.

For 8 to 10 servings, use a 8 or 9-inch square cake, and bake in a moderate  (350 degrees F.) oven.  The smaller orange chiffon cake is made the same way — just halve all the ingredients.

White Cake by Karen from Iowa

There are at least three white cake recipe in Mom’s cookbook, including one for a Wedding Cake.  Karen’s recipe reminds me more of the method for making a sponge cake, but then I usually think of them as yellow.

White Cake

The method of mixing this white cake is different and turns out well:

1 1/2 cups sugar
1/2 cup lard
2 1/2 cups flour (half cake flour and half regular)
1 cup water

Cream sugar and lard, add flour and water alternately starting with flour and ending with flour. Add 4 egg whites, beaten; while beating them add 3 1/2 teaspoons baking powder and 1/2 teaspoon salt.  Add 1 teaspoon vanilla.  Bake at 375 degrees. –Karen, Iowa.

I made a few edits to the instructions in the version below for you to copy and paste:

White Cake

1 1/2 cups sugar
1/2 cup lard
2 1/2 cups flour (half cake flour and half regular)
1 cup water
4 egg whites
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Cream sugar and lard, add flour and water alternately starting with flour and ending with flour.  Beat egg whites, and while beating them add baking powder and salt.  Fold into to the first mixture, then add vanilla.  Bake at 375 degrees approximately 25 minutes. –Karen, Iowa.

 

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