Swans down-Harvest Dream Cake 1947

APPLE HARVEST CAKE

1 1/4 c. flour1 c. whole wheat flour1 c. sugar3/4 c. firmly packed brown sugar1 tbsp. cinnamon2 tsp. baking powder2 tsp. salt1/2 tsp. soda3/4 c. cooking oil1 tsp. vanilla3 eggs2 c. (3 med.) peeled finely chopped apples3/4-1 c. chopped nuts
Preheat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan (nonstick finish pan too). In large large bowl, blend first 11 ingredients with 1 cup of the apples and nuts. Pour into prepared pan. Bake 50-65 minutes until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; cool. Turn onto serving plate.
APPLE HARVEST CAKE GLAZE:
1/2 c. powdered sugar1/4 tsp. vanilla2-3 tsp. milk
In small bowl, blend glaze ingredients until smooth. Spoon over cake.

Dexo Gingerbread 1946

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Cinnamon Bread 1940

Click to enlarge recipe. Ingredients:
1/4 cup butter, softened
1 1/3 cups sugar, divided
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon ground cinnamon
Directions
1Preheat oven to 350°F.
2In a large mixing bowl, beat together butter, 1 cup sugar, and egg.
3Combine the flour, baking powder, baking soda, and salt.
4Add the flour mixture to the egg mixture alternately with the buttermilk.
5In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
6Pour a third of the batter into a greased 8X4X2-inch loaf pan.
7Sprinkle a third of the cinnamon sugar on top of batter.
8Repeat layers twice.
9Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.
10Cool in pan for 10 minutes.
11Remove from pan to a wire rack to cool completely.

Daisy cake 1948-Swift's bland lard

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Rumford wartime cakes

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Breakfast Bran-Apple muffins 1943

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Cinnamon rolls 1946

Applesauce cake 1943

Applesauce Cake Circa 1943
Yield: 10 Servings

1/2 c Vegetable shortening

1 c Sugar

1/2 ts Cloves

1 ts Cinnamon

1 Egg

1 c Applesauce

2 c All-purpose flour

2/3 c Raisins -- chopped

1 ts Baking soda

1/2 ts Salt

2/3 c Walnut meats -- chopped Cream together shortening and sugar. Add egg; beat well. Sift together flour, soda, salt, cloves, and cinnamon. Add alternately with applesauce to creamed mixture. Add raisins and nutmeats. Pour into 9-inch greased tube pan. Bake in moderate oven (350 degrees) for 1 hour. Let stand until cold. Remove cake from pan. I have a book called "Cooking Behind the Fence: Recipes and Recollections from the Oak Ridge '43 Club." (c1992) It features recipes from the '40s when Oak Ridge, TN was fenced and people had to have a security clearance to get in. The person who supplied this recipe remembers that there was only one grocery store in the area back in 1943 and she remembers waiting in line for 2 hours to buy soap powder. Recipe By : "Cooking Behind the Fence: Oak Ridge 1943 Club" Cookbook From: Ladies Home Journal- August 1991

1944 Green Tomato Pie

1944 Green Tomato Pie:

pastry for a double-crust

1/2 cup sugar

2 tbsp flour

1 lemon, grated rind only

1/4 tsp ground allspice

1/4 tsp salt

4 cups peeled and sliced green tomato

1 tbsp lemon juice

3 tsp butter.

Line a pie pan with pie dough. Mix the sugar, flour, lemon rind, allspice, and salt together. Sprinkle just a little of this at the bottom of the pie shell. Arrange the tomato slices, a layer at a time, as you cover each layer with the sugar mixture, lemon juice, and a dot of butter on each slice. Keep layering until you reach the top of the pie tin. Cover with a latticed top and bake at 350F for 45 minutes.

Buttermilk biscuits

Wartime Honey pound cake

Parker house rolls

This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour. Nobody will ever make these as light and fluffy as my Grandmother did, but every year I try!

Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 tsp. salt
1/4 cup sugar
2 eggs
4-1/2 to 5 cups flour
more melted butter
Preparation:Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls

Sour milk biscuits

Ingredients for Sour Milk Biscuits Recipe:
2 cups flour
3 tablespoons vegetable shortening
1 teaspoon salt
½ teaspoon baking soda
1 cup sour milk

Instructions:
Sift flour and salt into bowl.
Add vegetable shortening by rubbing it in lightly.
Stir soda into milk until it effervesces and then add to flour.
Turn out on floured baking board and knead lightly until smooth.
Roll out 1/4 inch thick, cut with biscuit cutter, and place on greased tin.
Bake at 400 degrees for 12-15 minutes.
Sufficient to make twelve biscuits

Homemade corn bread

INGREDIENTS :

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.