Blast from the Past Cooking Tips and Recipes.

Now and again, I will write about recipes that originate back to the pioneers that followed Brigham Young in their 1847 trek.  Finding recipes that deal with the Hole in the Rock pioneers has been more of a challenge.  So, while attempting to find more recipes associated to San Juan County only, a reference came up about the San Juan Record. 

Now the articles I found did not relate to the pioneers, but was a blast to the past, the 1940s past to be exact.   San Juan Record, May 23, 1940, Page 12 contained two articles; “Hints for the Housewife” and “Additional Recipes”.

Hints for the Housewife

To boil eggs so that whites will be tender, put them over moderate heat in cold water. When they reach boiling point simmer slowly for 15 minutes.

Dishes containing large amounts of milk and eggs, as custard and souffles, should always be set in a pan of water while baking so they will not curdle.

Try baking apples in a double roaster with one cup of water for a half dozen peeled apples. They are much more juicy than when baked in a pan without a cover.

A little lemon juice rubbed well over your hands will help keep them soft and white.

Additional Recipes

 MAGIC FRUITED MACAROONS

2- 3 cup sweetened condensed milk

2 cups shredded coconut

1 cup dates, uncooked prunes, or apricots

Blend sweetened condensed milk and shredded coconut thoroughly.

Add either dates, prunes or apricots which have been finely chopped,

Drop by spoonfuls on buttered baking sheet, about one inch apart.

Bake in moderate oven10 minutes or until a delicate brown.

Remove from pan at once.

Makes about 24.

 

WAFFLE WEDGES

Waffle sandwiches are something different.

Bake four waffles, then spread a thick layer of ham relish, cheese or any other

popular sandwich filling over each,

Stack them, cut them into wedges and serve them for luncheon or supper.

 

LUCKY’S SHAMROCK CANDIES

 ¼ cup condensed mil

½ teaspoon vanilla

Green vegetable coloring

2-3 cups sifted confectioners’ sugar

Blend condensed milk, vanilla and small amount of green vegetable coloring.

Add sifted confectioners’ sugar gradually and continue mixing until smooth and creamy.

Sprinkle waxed paper lightly with confectioners’ sugar.

Roll fondant out on waxed paper to about ¼ inch thickness.

Cut with sharp shamrock cutter or by a stiff paper pattern.

 

FEATHER CAKE

2 eggs

1 cup sugar

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 tablespoon fat (I used butter)

 

 

 

Light oven and set at 350 degrees F.

Beat eggs until light. Beat in sugar gradually.

Sift dry ingredients and add to above.

Heat milk and fat to a boil in a saucepan and add at once to above mixture (a thin batter).

 

 

 

 

Pour into greased shallow pan. Bake 25 to 30 minutes. 

 

While hot you may spread with broiled frosting recipe and broil.

 

 

 

 

 

 

 

BREAD CRUMB HASH

Bread crumbs well toasted, greatly improve the texture, flavor and appearance of hash.

Use one-part crumbs to two parts boiled and chopped potatoes and whatever leftover meat and gravy you have on hand.

 

As you read the recipes, a few of the directions are vague, but still, they are an interesting look see of what types of dishes were being made by San Juan County housewives.  The Feather Cake was one I decided to try out, but the “broiled frosting recipe” was not included.  Doing a little research, I found it was a simple frosting recipe containing butter, sugar and milk which was poured over the baked cake, then placed under a broiler for 2-3 minutes.  Many other recipes used brown sugar instead of white, and added ingredients like chopped walnuts, pecans or flaked coconut.

Here is an easy recipe, for the broiled frosting, that I decided to use on the Feather Cake; coconut plus nuts, sounded perfect.

 

Broiled Coconut-Nut Frosting

Ingredients:

1⁄4 cup butter, softened

2⁄3 cup brown sugar

1 cup flaked coconut (sweetened or unsweetened, either works)

1⁄2 cup chopped nuts

3 tablespoons milk

¼ tsp. pure vanilla extract

Preparation:

Set your oven to broil.

Mix all ingredients well.  Spread mixture over warm cake.

Place cake approximately 5 inches from flame and broil until topping bubbles and browns slightly.

Broil for 2-3 minutes, but watch to make sure it does not burn.

 

For my baking experience, I used a 9” x 13” baking pan for the “shallow pan” required.  This created a half-inch thick yellow sheet cake.  For the broiler setting, on high, it will take 2-3 minutes; on low, it will take 4-5 minutes, for the frosting to brown and become bubbly.  As the cake cooled, the broiled frosting turned into a crunchy candy-like coating.  Since this is a San Juan County recipe, I did not add any additional flour for high altitude baking.  I sort of presumed it was created in either Monticello (7021’) or Blanding (6099’), and the higher altitude was already accounted for in the recipe. The cake did come out moist, yet fully baked, so it was a good presumption.

So, hope this blast from the past brought back some good memories for many of you.  Or, at least got you interested in trying out some old-time recipes.

Mary Cokenour