Recipe Wednesday #40Happy Holidays and Happy Recipe Wednesday!These are real period recipes, taken f

Recipe Wednesday #40Happy Holidays and Happy Recipe Wednesday!These are real period recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.For the month of December, Recipe Wednesday is being extended to all month long with Christmas Treats!The recipes come from the Saturday 22 December 1934 edition of the Brooklyn Daily Eagle. For context, Steve would have been 14 (comics) / 16 (MCU), so these are recipes that Sarah Rogers may have made, or which Steve might have learnt or inherited from his mother.Black and White Ice Box Cookies½ cup butter½ cup sugar1 egg yolk3 tablespoons milk1 ½ cup flour1 teaspoon baking powder1/8 teaspoon salt1 square chocolateCream butter and sugar; add the unbeaten yolk of egg, milk and flour sifted with salt and baking powder, and blend thoroughly. Divide mixture in half and to one portion add the chocolate which has been melted over hot water.Roll the white and chocolate doughs into thin rectangular sheets of the same size. Place one on top of the other and roll over and over until roll is about 2-inches in diameter. Chill the dough for several hours, cut in thick slices and bake in a 400 degree oven until crisp (about ten minutes).Coconut Kisses1 can condensed milk12 ounces shredded coconut1 teaspoon vanillaInto the condensed milk stir coconut; add flavoring. Drop by teaspoonfuls 2-inches apart on a baking sheet and make them in a slow oven (235 degree F.) for 12 to 15 minutes, or until brown.“It takes but a minute to mix the batter for coconut kisses…be sure to use condensed milk fort this recipe. Do not attempt to use evaporated milk as it is not sweet enough. The baking of these coconut kisses is quite important. They are baked in a slow oven because they will brown over quickly if the oven is very hot. Take them off the cookie sheet immediately after removing them from the oven and put them on a cookie rack to cool. If you do not remove them immediately you will have a difficult time getting them off.”Checkerboard SandwichesYield: 16 Sandwiches8 slices whole wheat bread8 slices white bread4 ½ ounces cream cheese3 tablespoons Orange MarmaladeUse fresh, close-grained bread. Remove crusts with a sharp knife. Cut into half-inch crosswise slices of white bread. Blend cheese and marmalade till smooth. Spread thickly on slice of white bread. On this lay a slice of whole wheat, bread and again spread mixture. Repeat to produce a cube 4 slices thick, about 2 ½-inches each way. Place in refrigerator for filling to harden. Remove and cut sandwich cubes in half-inch slices to obtain striped slices. Spread these with cheese-marmalade mixture and lay together to brown layers rest on white and vice versa, by reversing slices as they are cut from cube. Place four slices squarely together to form another perfect cube. Wrap in wax paper and chill. When ready to serve, cut again in half-inch slices to obtain checkerboard design.Chocolate Dollars½ cup butter1 cup sugar1 egg2 tablespoons milk1 teaspoon vanilla2 ¼ cups bread flour, or 2 ½ cups pastry flour1 teaspoon baking powder½ teaspoon cinnamon½ cup of chopped walnuts2 squares chocolateCream butter and sugar. Add egg, slightly beaten. Add milk, vanilla, sifted dry ingredients and walnuts. Add the chocolate melted and form into roll two inches in diameter. Wrap in wax paper. Chill. Cut in 1/8-inch slices. Bake in moderate oven 375 degree F., 8 to 10 minutes.Scotch Shortbread1 pound butter¼ teaspoon saltCitron peelFew almonds6 cups flour1 cup sugarSift the flour and salt. Rub in the butter, working it in very well, then add the sugar. Turn it out on to a floured board and knead it into a smooth round. Roll out the paste into one large or two smaller rounds about ½-inch thick. Shape them round with the hands and pinch round the edges with the fingers or mark them with a knife. Put the shortbread on a greased baking tin and prick it all over with a fork. Garnish with candied cherries and nuts and bake in a moderate oven (375 degrees) for 25 or 30 minutes.No-Bake Lemon Pie Filling1 1/3 cups sweetened condensed milk (one 14-15 ounce can)½ cup lemon juiceGrated rind of 1 lemon2 eggs, yolk2 tablespoons of granulated sugarBaked pie shellMeringueBaked Alaska1 quart strawberry [ice] cream (brick)1 layer sponge cakeMeringuePlace on board covered with white paper. Sponge cake cut to the shape of the brick of ice cream. Spread with meringue. bake in hot oven 450 to 500 degrees F. 10 minutes or less.Meringue3 eggs [whites?]6 tablespoons confectioner’s sugar1 teaspoon rum extractChristmas Cake2 cups butter1 cup sugar4 cups flour2 eggs1 teaspoon almond extractWash butter until waxy; cream and add sugar gradually. Add eggs, well beaten and flour. Force through cookie press onto baking sheet. Decorate with candied cherries and angelica. Bake 12 minutes in a moderate oven (375 degree F.)Cranberry RelishGrind up a pound of cranberries and one orange, rind and all. Add a cup of sugar and ½ teaspoon of salt.I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually![ Support SRNY through Patreon and Ko-Fi ] And join us on Discord for fun conversation! I also have an Etsy with up-cycled nerdy craftsThis post is the result of meeting a Patreon Goal. Thank you to all my wonderful Patreon subscribers for enabling the return of the Recipe Wednesday posts! -- source link

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