Picnic Caramel Cake, Baked Apple Pudding, & More Recipes from Gramma's Webster's Spelling Recipe Book - Family Recipe Friday

Gramma usually used only the fronts of the pages in this spelling booklet but this page has recipes both front and back.  And this is the only time she pasted recipes that she'd clipped from a magazine or booklet onto the pages.  Most certainly the first recipe came from an advertisement for or from a box of Swans Down Cake Four.  By the pristine appearance of this page I can only guess that my grandmother either did not use these recipes or memorized them.

Picnic Caramel Cake

    Cream ½ cupful butter, or substitute, with ¾ cupful sugar.  Beat the yolks of 4 eggs until light and add ¾ cupful sugar, beating hard.  Add the egg and sugar mixture to the butter and sugar, mixing well.  Sift 3 cupfuls SWANS DOWN CAKE FLOUR, measure, add 4 teaspoonfuls baking powder, ¼ teaspoonful salt, and sift three times.  Add the flour and 1 cupful milk alternately to the mixture, then add 1 teaspoonful vanilla extract.  Fold in 4 stiffly beaten egg whites and bake in two layer cake pans in a moderate oven.  Put the layers together and cover the cake with caramel or any desired frosting.

Baked Apple Pudding

Cover the bottom of a baking dish about one inch deep with pared and sliced apples, add sugar and cinnamon and cover with a batter made by mixing together one pint of flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one-half cupful sugar, one egg, well beaten, two tablespoonfuls melted lard and three-quarters of a cupful of sweet milk.  Bake about one-half hour.  Make a sauce of sweet milk, adding a little sugar and cinnamon to taste.  This recipe may also be used for cherry pudding, using the juice of the cherries thickened with cornstarch as a sauce.   Mrs. F. G. Steffen, Michigan.

Pop Corn Balls (236 degrees).

    For about six or eight quarts of well-popped corn take one cup of sugar and one cup corn syrup, with a little water, and cook to a soft ball, then add a little vanilla to it and slowly pour over the corn, stirring it well to get it all covered.  Now moisten the inside of your hands slightly with cold water, as this prevents it from sticking, take a small portion and press lightly into a ball.  If you wish, you may color this syrup pink and flavor with strawberry.  The corn syrup prevents the batch from going to sugar while stirring through the corn.

Pop-Corn Crisp.

   Take 2 cups of sugar and 1½ cups of corn syrup and 1½ cups water and cook to hard ball, or until it bubbles  up rather thick, then add one tablespoonful of butter and stir through batch and cook until it is a light golden brown.  This requires only a few minutes cooking after the butter is in, so do not let it burn.  Pour this over about six quarts of well-popped corn, sprinkling well with salt while stirring it.  Pour out an [at] once and spread out [to cool.]

Apple Fritters

1 cup flour                        ¼ teaspoon salt
1½ teaspoons baking        ½ cup milk
    powder                         1 egg
1½ tablespoons sugar        5 large tart apples
     Mix and sift flour, baking powder, sugar and salt together.  Add milk and beaten egg and mix well.  Pare and cut apples into quarters, then into thin slices.  Dip slices in batter and try in deep fat about 5 to 8 minutes until brown.  Drain on brown paper, sprinkle with sifted powdered sugar and serve hot.

    Banana Cake
1¼ cup sugar
scant ½ cup butter
1 cup sour milk
2 cup flour
1 tsp. soda
1 tsp. B. Powder
2 egg
2 bananas
1 tea vanilla
  __________
      Method.
Cream butter and sugar
add eggs well beaten
slice bananas.
sift flour, soda, and
B. powder to-gether
add with milk last
the vanilla.

--Nancy.
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