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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
May 22, 1936
Page
9
The Recipe Editor showcases entertaining cakes from Athens area cooks. Recipes include a cream cornstarch cake from Mrs. Clyde McDaniel, a peppermint iced chocolate cake, a sour cream buttermilk cake, a hickory nut cake, and a burnt sugar cake. Instructions cover batter and peppermint frosting, with steps for a glossy chocolate glaze.
A jelly roll style cake recipe from Mrs J G Gaston 98 Central Ave. Described as grand for picnics, it includes 3 eggs 1 cup sugar 2 cups flour 2 tsp baking powder 1/2 cup boiling water a pinch salt and lemon flavor. Beat eggs separately then with sugar, sift flour with baking powder, fold in, add water salt and flavor, spread with jelly and bake slowly.
Miss Etta Fastman of Athens shares a chocolate cake recipe featuring peppermint icing. The instructions include Crisco, sugar, unsweetened chocolate, and flour among other ingredients for a peppermint topped chocolate cake.
Immediate attention to constipation matters due to discomfort and potential illness. Kellogg’s ALL Bran provides bulk to form a soft mass and cleanse the system while delivering vitamin B. Two tablespoons daily usually suffice. serves with milk or in muffins and breads.
Mrs Kenneth H Nye of 17 Curren St shares a family hickory nut cake recipe. Cream butter and sugar, beat in eggs, mix with flour baking powder salt and milk, fold in nuts and vanilla, bake in two 9 inch pans for about 30 minutes in a moderate oven.
A home recipe titled Hot Milk Cake by Mrs. J. C. Blackburn lists 2 eggs 1 cup sugar 1 cup flour a pinch of salt 1 teaspoon baking powder 1 to cup boiling milk and butter. Bake in a 19 inch square pan in a moderate oven then frost and cut into squares for serving.
Mrs C T Warren of 55 East State Street shares a sour milk cake recipe. The directions include creaming butter and sugar, beating egg yolks, folding in egg whites, and baking a sheet cake with buttermilk and flavor.
Mary E. Dague discusses class party planning with a focus on breakfast menus. The guide contrasts breakfast with luncheon service, outlining coffee timing, breads, eggs, salads, and desserts. It provides a sample menu and a gelatin cone dessert idea for a school celebration.
Mrs. C. C. Nichols of Dexter submits a long standing family recipe for yellow angel food cake. The method uses whole eggs sugar cream of tartar salt water cake flour lemon extract and requires folding dried ingredients into stiffly beaten whites and yolks. Bake in a nine inch tube pan at 325 degrees then invert to cool completely.
Rep. Dewey Short of Missouri assailed Postmaster General James A. Farley in a House address for “insulting the West” while criticizing Gov. Alf Landon of Kansas who was viewed as a potential Republican presidential candidate.
Washington UPI report says Jacques Gutzman traveling business representative of the Soviet Government will be admitted despite failing to have his passport properly filled out when he arrived from Australia. Immigration officials ruled in his favor.
The menu lists meals for tomorrow including breakfast with stewed rhubarb cereal cream bacon toast milk and coffee. Luncheon features asparagus poached eggs toast radishes cupcakes milk and tea. Dinner offers broiled lamb chops baked potatoes creamed carrots and peas spiral cone salad frozen custard cocoanut milk and coffee.
A recipe combines a spicy dark layer with a white cake top. Ingredients include brown sugar butter sour milk raisins and spices. The instruction notes to mix layers with white icing followed by a nod to Hopi religious rituals.
Mrs C L Rardin of Utah Place shares a burnt sugar cake recipe also called burnt leather cake. The method uses sugar eggs milk burnt sugar syrup and vanilla with a two layer chocolate style bake time about 30 minutes and a vanilla icing flavored with burnt sugar syrup.
A no bake refrigerator cake using graham crackers in place of flour with cherries orange peels citron and spices. Crumble crackers soak currants and dates, mix with spices salt and nuts then fold marshmallows into cream and chill twelve hours before slicing and serving with whipped cream or hard sauce. The two pound loaf keeps for weeks.
Mrs Clyde McDaniel of Nelsonville shares a wedding cake recipe used for a bride’s cake at her grandmother’s wedding. The recipe uses cream, sugar, milk, cornstarch, baking powder, eggs, vanilla, and flour and yields a light cake baked about 30 minutes.
Athens readers share recipes including Mrs Ira C Murray of 137 Morris Ave offering an old fashioned caramel icing recipe. The method uses egg whites brown sugar and water boiled to a hard ball then folded into stiff whites. A stray note mentions ancient Babylonians living in stone houses with baths.
A home style crumb cake recipe from Mrs. Ralph W. Baker lists 24 cups flour and 1144 cups brown sugar built into a crumb topping. Mix to crumb texture then stir in sour milk with soda, vanilla, and bake in a moderate oven about 25 to 35 minutes.
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