Archives for posts with tag: recipe

Our diarist is going through some transitions: from lady of leisure to part-time Mom.  Time to get out of bed and get back to it:

“Fri. Mar. 24

My last day in bed.  Mama was busy with a washing all morning after she got baby & I fixed up.

(Sat.) Opal went down to Ruby’s & phoned for our grocerys so mama didn’t have to go down town.

Aunt Lue was up in the evening & stayed until nearly eleven.

Snowed & sleeted most of the day but melted nearly as fast as it fell.

Mama went down town after the groceries

Sat. Mar. 25

Mama was busy all day long.  Made a cake in a.m. besides her other numerous duties & I was lazy but up for the first time.

Virginia Muckler came over & brought a nice chocolate nut cake, glass of jelly, some nut bread which was very much appreciated.

Mama did a little Ironing.

Mrs Nelson came over & brot a book & some papers for us to read.”

I tried to find a nut cake recipe.  Unless you are a fan of old-fashioned recipes you won’t find one easily, it has gone extinct in modern cookbooks kind of like vinegar pie.  But eventually I found the below.  Like most recipes of the period this one is sketchy on times and temperatures and depends on the awesomeness of LOTS of butter to bring it to its full glory.  You might try it out for Christmas visitors:

* 1/2 cup butter, softened

* 1 cup sugar

* 3 eggs

* 1 teaspoon vanilla

* 2 squares melted unsweetened baking chocolate

* 3/4 cup milk

* 2 cups all-purpose flour

* 2 teaspoons baking powder

* 1 cup chopped nuts (any—black walnuts were probably available back then in Montana, they can handle dry cold weather).

Sift together flour and baking powder.  In large separate bowl, cream the butter and sugar; stir in eggs and vanilla.  Add in the melted unsweetened baking chocolate along with the eggs/vanilla. Then, using a sturdy spoon (or an electric mixer), alternately mix in the milk with the flour and baking powder. Stir in the nuts. Transfer to a greased pan (or pans) and bake in a “moderate” oven (350-degrees) till a knife stuck in the center comes out clean.  Times were not given, but probably should check it after 25 minutes to start with.

Found on a delightful blog: http://chickensintheroad.com/cooking/an-old-fashioned-nut-cake/

Image

“Oh, this, Darling?  It goes so well with chocolate nut cake!”  –Happy Holidays, everyone!

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So, it’s A-okay to have a treat when you’re expecting and even better when the doctor prescribes it!  Some more entries from our mystery diary:

“Thur. Jan. 12

Jay & I got out about day light. Had a time getting the fire to go so did not have our breakfast very pronto. Jay cut up quite a lot of the wood & packed some upstairs. Got his tradeing done before dinner & left for home about 2 p.m. I surely hated to see him go but tried to be a good girl & not a baby.

Mama & I went down town about four P.M. & saw the Dr. He told me to try Oyster soup & Bananas so hurrah for me we had Oyster soup for supper.

Bright but cool.”

It was a big deal to have your husband leave, when home was nine hours away across the snowy Montana plains.  I hope our lady diarist got some comfort from her fancy soup.  Oysters are pretty scarce in Montana now, I can imagine how expensive they were in ’22.

Here’s a recipe for ‘old fashioned’ oyster soup, posted at http://hambycatering.com/blog/old-fashioned-oyster-stew/.  It’s pretty much like all the old recipes out there for this dish:

  • 4 tablespoons butter
  • 12-16 ounces standard-size oysters with liquid
  • 1 quart half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-ounce) box oyster crackers

“Melt butter in a heavy saucepan.  Add oysters and cook over low heat just until edges curl.  Slowly add half-and-half and heat gently.  Do not boil.  Add salt and pepper.  Serve steaming hot with oyster crackers.”