Need some inspiration...

The 40's was the big band era - Duke Ellington, Glenn Miller, Louis Armstrong, Benny Goodman, Rosemary Clooney, Bing Crosby and the Andrew Sisters.
Frank got his start here but the 'rat pack' was more 50's.

We definitely have the music covered.

Hiya Cav,

Just did a quick search, here are some links that may help!:



Wartime Recipes

More Wartime Recipes

WE ARE A BELEAGUERED NATION,

Victory Cake

Recipes of Wartime Europe

from a very interesting site

oh - the link

http://www.orangek8.com/forties/index.html

Anyone familiar with this group?



As I recall (from hearing people talk, d'oh, Cuban music and food were pretty fashionable in the late 1940's).

the Original Premium SALTINE CRACKER PIE RECIPE
THE ORIGINAL PREMIUM SALTINE CRACKER PIE RECIPE
Adapted by BumbleBeeBoogie (Recipe #1)

This recipe was originally developed by Ruth Colton, whose husband was employed by the Nabisco Company, which makes Premium Saltine Crackers. The company wanted to promote additional uses for its products, and the wives of male employees were asked to develop recipes. This is an updated adaptation of the original recipe that appeared on the Premium Cracker box.

3 large egg whites (or the equivalent in reconstituted powdered egg whites)
1/4 teaspoon salt
1 teaspoon double-action baking powder
1 cup granulated white sugar
14 single Premium saltine crackers, crushed with rolling pin
1 teaspoon vanilla extract
1/2 cup walnuts, finely chopped

Preheat the oven at 350 degrees F.

In a large bowl, beat the egg whites till they are frothy. Add the salt and the baking powder. Add the vanilla extract; beat until stiff. Fold in the sugar and the cracker crumbs.

Pour the batter into a well-buttered pie pan or in individual buttered ramekins. Bake for about 45 minutes, or until the top browns, but is still somewhat gooey in the center.

It is a delicious meringue-type dessert. If baked in ramekins, it can be topped with vanilla ice cream and strawberries or raspberries for a delicious dessert. If baked in a pie pan, serve in wedges on plates with fruit on top.
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MERINGUE SALTINE CRACKER PIE - (Recipe #2)
Adapted by BumbleBeeBoogie

This pie should be made a day before serving to allow the brittleness to come out of the meringue.

3 large egg whites (or the equivalent of reconstituted powdered egg whites)
1 cup granulated white sugar
14 rolled white saltine crackers
2 teaspoons double-action baking powder
1/2 cup walnuts or pecans, finely chopped
1 teaspoon vanilla extract

Beat the egg whites until stiff peaks form. Gradually add the sugar and the vanilla extract and beat it into to the egg whites.

Crush the saltine crackers; combine them with the baking powder and chopped nuts and gently fold them into the beaten egg white mixture.

Preheat the oven to 300 degrees F.

Generously grease a large pie pan to serve 8, or 2 small ones to serve 10. Pour the meringue mixture into the greased pans; bake for 45 minutes.

Remove the pie from the oven and allow to rest overnight.

Whipped cream with sweetened raspberries folded in makes an excellent topping for this dessert

Avonlea West Island Retreat
Mayne Island, British Columbia
(FROM THE LAND OF ANNE OF GREEN GABLES)
Lavender Drop Cookies
Adapted by BumbleBeeBoogie

12 sprigs fresh lavender
1/2 cup butter, room temperature
1/2 cup granulated white sugar
1 teaspoon vanilla extract
zest from 2 lemons, minced
2 tablespoons fresh lemon juice
2 large eggs, lightly beaten
2 cups all-purpose flour
2-1/2 teaspoons double-action baking powder
pinch of salt
1/3 cup raw hazelnuts (filberts), finely chopped; reserve some to decorate

Preheat the oven at 350 degrees F. Lightly spray non-stick cookie sheets with vegetable oil.

Rinse and dry the lavender. Peel the lavender florets from the stems.

In a large bowl, cream together the butter and sugar. Add the lavender florets, lemon zest, lemon juice, and vanilla. Beat in the eggs.

In another bowl, whisk together the flour, baking powder, salt and hazelnuts. Add the dry ingredients to the butter and egg mixture and stir until thoroughly blended. The dough will be sticky.

Drop the dough by teaspoonfuls onto the cookie sheets. Top each cookie with a sprinkling of chopped hazelnuts.

Bake for 15 minutes until lightly golden. Makes 36 cookies

Ground Cranberry-Orange-Walnut Gelatin Salad
GROUND CRANBERRY-ORANGE-WALNUT GELATIN SALAD
By BumbleBeeBoogie

3 cups raw fresh cranberries (to equal 2 cups ground berries)
1 large whole orange
1 cup granulated white sugar
2 boxes Jell-O (total 6 ounces: 1 orange flavor; 1 cranberry or cherry flavor)
1 cup walnuts, finely chopped
1 cup celery, finely chopped
salad greens for garnish

The preferred method of cranberry preparation is to put the berries through a cast iron food grinder set for a medium size grind. If you don't have a food grinder, you may use a food processor, taking care not to chop the cranberries so fine they become pureed. Fresh cranberries are preferred, but you can freeze fresh raw cranberries for use throughout the year. Grind them frozen, not thawed.

Wash the outside of the orange. Using a zester tool, remove only the orange part of the peel, taking care not to include any of the white pith to avoid bitterness. If you don't have a zester, use a vegetable peeler and remove thin strips of the peel and julienne the strips (cut into very thin strips). Finely chop the orange peel zest and add it to the cranberry-orange mixture. Remove any remaining white pith from the peeled orange; separate the orange segments, and put them through the food grinder (or use a food processor). Strain the ground orange pulp from the juice and reserve the juice in a measuring cup.

Prepare the Jell-O by following the package directions for molded salads. Add the boiling water (less the amount of orange juice in the measuring cup) to the Jell-O powder in a bowl; stir until dissolved. Add the reserved orange juice. Refrigerate the Jell-O until it is partially set while you prepare the other salad ingredients.

Combine the 2 cups of ground cranberries and the ground orange and zest in a large bowl. Add the sugar and stir to mix.

Wash the celery ribs and finely chop them. Measure out 1 cup of chopped celery and 1 cup of chopped walnuts into a small bowl and refrigerate.

When the Jell-O is partially set, stir in the cranberry-orange-celery-nuts mixture. You may chill the salad in the bowl or transfer it to a salad mold. The salad is ready to serve when the Jell-O is firm. Making the salad the day before serving will insure its success.

The salad can easily be removed from the mold by dipping the bottom of the mold in hot water for a few seconds, not too long to avoid melting the Jell-O. Place a serving plate on top of the mold and turn it over; then remove the mold.

Surround the salad with Watercress or your choice of chopped or torn salad greens that have been very lightly dressed with a sweet citrus vinaigrette of your choice.

Supper in the Deep South
SUPPER IN THE DEEP SOUTH
Adapted by BumbleBeeBoogie

HAM AND REDEYE GRAVY

1/4 cup sweet (unsalted) butter
4 slices of good country ham, 1/4-inch thick, with a little fat around the edges
1 cup strong brewed coffee

In a large, well-seasoned skillet, warm the butter over low heat.

Slice the ham steaks around the edges to keep them from curling while cooking. Lay them in the butter in the pan. Cook over medium heat until the ham edges brown slightly; then, turn them. Add the brewed coffee, and raise the heat to high, bringing it to a boil. Boil until the liquid is reduced to about a quarter of its original amount and a nice glaze has formed on the ham steaks.

Serve the ham steaks immediately, topped with a spoonful or two of the Redeye Gravy. Makes 4 servings.

SKILLET CORNBREAD

1/4 cup vegetable oil for seasoning the skillet

Preheat the oven to 450° F. Pour the vegetable oil into a well-seasoned skillet and place in the oven. Heat until the oil is very hot, then remove the pan from the oven and pour off any excess oil.

2 cups ground yellow cornmeal (stone-ground preferred)
1/2 cup all purpose flour
1 tablespoon white granulated sugar
1/2 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt

Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

2 cups fresh buttermilk (or reconstituted powdered buttermilk)
2 large eggs, lightly beaten
2 tablespoons sweet (unsalted) butter, melted
2 cups corn kernels

Add the buttermilk, eggs, and butter to the flour mixture and whisk to blend. Add the corn kernels and stir to blend them throughout the batter.

Pour the batter into the hot skillet and return the pan to the oven on the center over rack. Reduce the oven temperature to 400° F. Bake until the corn bread is golden brown and a toothpick inserted into the center comes out clean. Remove the corn bread from the oven and cool it in the pan on a wire rack for 5 minutes; then invert the corn bread onto a serving plate and cut the corn bread into 8 wedges.

(Note: a well-seasoned skillet is one that has been used for many dishes in the past, meaning not brand new. Food often cooks better when the skillet has been "broken in".)

PECAN-CRUSTED CATFISH

1 cup pecan halves, plus a few extra for garnish

Preheat the oven at 400° F. Spread the pecans on a baking sheet and toast them in the oven, with occasional stirring, until lightly browned, about 8 to 10 minutes. Remove the pan of pecans from the oven and cool them. Place the cooled pecans in a food processor and pulse them until they are a coarse meal. Don't let them get buttery - you want them dry.

6 catfish fillets, about 6 ounces each

Rinse the catfish fillets and pat dry with paper towels.

1 cup buttermilk (or reconstituted powdered buttermilk)
2 large eggs
1 teaspoon Tabasco sauce

In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco.

1/2 cup all purpose flour
1 cup yellow cornmeal
ground pecan meal
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

In a separate shallow bowl, stir together the flour, cornmeal, salt, and pepper; add and stir in the pecan meal.

Dip each catfish fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well on both sides. Set the fillets aside on waxed paper until ready to cook.

peanut oil (if you're going to deep fry the fillets)
lemon wedges and pecan halves for garnish

There are three cooking methods:
(1) oven bake the catfish fillets at 350° F until browned and cooked through; or
(2) grill them on a grill pan; or
(3) deep-fry them in about 1 inch of peanut oil on the stove at 360° F.

Serve the catfish garnished with the lemon wedges and pecan halves. Makes 6 servings.

CANDIED SWEET POTATOES

4 medium sweet potatoes, peeled and cut into 1/2-inch slices
1/2 cup melted sweet (unsalted) butter
1 cup granulated white sugar (or granulated brown sugar, if you prefer)
salt and freshly-ground black pepper, to taste
1/4 cup water

Combine the butter, sugar, and water in a large frying pan and add the sweet potatoes. Cover and simmer for 30 minutes over low heat. Remove the cover and cook another 30 minutes, or until the potato slices are cooked through. Makes 4 servings.

ROAST CHICKEN STUFFED WITH PEANUTS

2 cups chopped, roasted, unsalted peanuts
3 tablespoons butter
1 hot red pepper, chopped
3 cups chicken broth
1 large red onion, chopped
salt and freshly-ground pepper to taste
1 three-pound roasting chicken, rinsed with water inside and out

Preheat the oven at 400° F.

In a bowl, mix together the peanuts, hot pepper, and onion; Stuff the mixture inside the chicken cavity. Tie the legs of the chicken together, and rub the chicken with the butter.

Place the chicken in a roasting pan with the chicken stock to a depth of 1" above the sides of the chicken. Place the pan in the oven and roast for 1 to 1-1/2 hours, until brown and the juices run clear.

Remove the pan from the oven and let it rest for at least 15 minutes.

Meanwhile, add the remaining stock to the pan juices. Place the pan on the stove over low heat and boil until reduced and thickened slightly. Taste for salt and pepper and adjust if necessary.

Place the chicken on a carving board. Remove the stuffing from the chicken cavity and carve the chicken. Place the carved chicken on a serving platter and surround it with the peanut stuffing.

Strain the sauce and serve it in a separate dish with the chicken. Makes 4 servings.

HOT OR COLD FRESH ORANGE PEARL TAPIOCA PUDDING
HOT OR COLD FRESH ORANGE PEARL TAPIOCA PUDDING
Adapted by Bumble Bee Boogie

1 cup of large pearl tapioca
2 large oranges
5 cups water
1 cup white granulated sugar

In a small bowl, cover the tapioca with 1 cup of water and let it soak for about 4 hours.

Peel each orange and remove tough white pith beneath the rind and the membrane holding the orange sections together. Cut the orange sections into small pieces.

In a large saucepan over high heat on a stove top burner, combine 4 cups of water with the sugar. Bring the water to a boil and stir until the sugar dissolves.

Drain the water from the tapioca and slowly pour it into the saucepan, stirring constantly.
Cook the tapioca over medium heat for about 3 minutes until the pudding thickens.

Add the orange pieces; stirring to mix well and bring to a boil. Remove the saucepan from the heat. Serve the tapioca pudding immediately, or refrigerate it and serve cold.

Peach Butter Jam
Peach Butter Jam
An original recipe by BumbleBeeBoogie

Good commercial Peach Butter is hard to find and is expensive because it must be made in small batches. Most commercial peach butter is made of pureed peaches. I like my method much better. Peach Butter is my favorite toast, biscuit, pancake and waffle topping as well as for other uses, such as a topping for vanilla ice cream, or as a sweetener for coleslaw. When a small girl, I helped my mother make peach butter. My job was to feed the peeled peaches through a meat grinder to make the little rice-size peach pulp.

9 large ripe peaches (cling or freestone or a mixture of both for better texture and flavor)
1/2 cup plus 1 tablespoon water
1/4 cup packed light brown sugar
6 strips of orange peel (zest only, no white part), 2-1/4 inches each
2 tablespoons fresh orange juice
5 tablespoons fresh lemon juice (divided)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Peel and pit the peaches. Run the peaches through a medium-cut meat grinder. I prefer the meat grinder method because of the better rice-size texture it creates. If you don't have a meat grinder, chop the peaches into small chunks, or alternately, you may puree the cooked peaches in a blender. Put the peaches into a large saucepan over low heat. Cook, stirring, until soft, about 5 minutes. Remove from heat. If you chopped the peaches by hand, using a fork, mash any large peach chunks remaining.

Transfer the peaches to a large clean pan and place over medium heat. Stir in the brown sugar, orange juice and rind strips, 3 tablespoons of the lemon juice, and spices. Cook, stirring frequently, until mixture is very thick, about 8 minutes. Remove and discard the orange strips and stir in the remaining lemon juice.

Pour into hot sterilized jars and seal. Or let cool, place in a covered container, and refrigerate for up to one week. Makes 2 cups.

OLD FASHION STEAMED CARROT PUDDING
OLD FASHION STEAMED CARROT PUDDING
By BumbleBeeBoogie

This is my favorite food holiday gift that I often make for friends, if I don't eat it all myself, first. Its great any time of the year when you want a comfort food that reminds you of childhood good times.

My mother didn't like to steam the pudding. She tripled the recipe, adding extra liquid, and baked it in a 350 degree oven in an uncovered, dark blue-speckled enamel turkey roasting pan. She stirred it once or twice, then let it bake until it became thick and dark golden brown. My baking time memory is uncertain; the pudding probably baked at least 1 to 1-1/2 hours because of the large amount of ingredients. My job was to grate the carrots, potatoes and apples for the carrot pudding, a contribution any child can make to a wonderful food memory.

1 cup unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon freshly ground nutmeg
1 cup grated carrots
1 cup grated potatoes
1 cup Granny Smith apples, peeled
1 cup chopped walnuts
1 cup raisins (dark or golden)
1/2 finely chopped candied fruit (optional - I prefer it without)
1/2 cup butter
1 cup granulated white sugar
1 large egg

Combine the dry ingredients in a bowl. In a separate bowl, combine the carrots, potatoes, apples, nuts, raisins (and optional candied fruit). Add 1/3 of the flour mixture and blend.

In a large mixing bowl, cream together the butter add sugar; add the egg, and then beat in the carrot mixture. Add the remaining flour and stir until just blended.

Pour into a buttered and sugared 2-quart lidded pudding mold, or two 1-quart molds (or a coffee can).

To steam: Set the molds on a rack in a large, deep kettle (I use my tall pasta pot with its steamer rack), add water to come halfway up the sides of the mold. Bring the water to a gentle boil, cover the kettle, lower the heat, and steam for 2-1/2 to 3 hours.

Serves 10 to 12 warm or cold.

OPTIONAL BRANDY-VANILLA SAUCE:
1/2 cup granulated white sugar
1/4 pound butter, cut into bits
1/2 cup light cream
2 teaspoons vanilla extract
1 tablespoon brandy (optional)

Combine the sugar, butter, cream and optional brandy in a saucepan; bring to a boil, and cook and stir until slightly thickened; remove from the heat and add the vanilla extract.

SCHROEDER'S GERMAN RED CABBAGE
The original recipe from San Francisco's famous restaurant
Courtesy of BumbleBeeBoogie

1 4-pound red cabbage
2 cups boiling chicken or veal stock
4 tablespoons butter
2 tablespoons cider vinegar
2 large tart apples, peeled and coarsely grated
2 whole cloves (place in cheesecloth)
1/2 stick cinnamon (place in cheesecloth)
1 tablespoon granulated sugar
salt and freshly ground pepper
1/2 cup red wine

Remove wilted leaves, if any, from the cabbage. Cut the head in half and remove the core. Shred the cabbage finely. Place the cabbage in a large saucepan, pour boiling stock over it, add the butter and cook for 30 minutes over low heat. Add the vinegar, apples, sugar, salt and pepper.

Tie with string the 4 cloves and cinnamon stick in a cheesecloth square and add it to the cabbage and cook for another 30 minutes, stirring frequently.

Ten minutes before serving, add the red wine and simmer until ready to serve. Remove the cheesecloth-tied cloves and cinnamon stick.

Serves 6.

Schroeder's Famous Potato Pancakes
SCHROEDER'S FAMOUS POTATO PANCAKES
The original recipe from San Francisco's famous restaurant
Adapted by BumbleBeeBoogie

3 pounds potatoes (Russets)
4 large eggs, lightly beaten
1-1/4 cups all-purpose flour
1/2 tablespoon salt
freshly ground pepper to taste
1 tablespoon grated onion
1 large tart apple, peeled, cored and grated
solid shortening for frying

Peel the potatoes, wash and let stand in a bowl of water to crisp. Just before cooking, thoroughly drain; coarsely grate the potatoes; then drain and pat dry again with paper towels. Place in a large bowl and mix in the eggs, flour, salt and pepper, onion, and apple.

Heat the shortening until very hot in an 8-inch heavy cast iron skillet. Spoon about one-fourth of the potato mixture into the skillet. This recipe will make three to four 8-inch pancakes. Alternatively, you may spoon smaller amounts of the mixture to make smaller pancakes to serve six. Brown on one side, turn and brown on the other. Drain on paper towels.

Keep the cooked pancakes warm in the oven set at the lowest warming temperature until ready to serve. Pancakes should be crisp, so do not cover.

Serves 3 to 4.

MORE Pasta casserole
Three versions of the same "MORE" recipe, which illustrates how recipes evolve and how you can develop your own version of a recipe.

"MORE" the 1933 "Depression Era" version

1 package (8-ounces) noodles or spaghetti
1 pound ground beef
1/4 pound ground sausage (optional)
1 onion
1 garlic clove
1 tablespoon butter
1 can corn
1 can peas
1 can tomatoes or tomato sauce, or both
1 can ripe olives
1/2 pound cheddar cheese, grated

Cook the noodles in boiling salted water. Brown the meat, onion and garlic in butter. Mix all ingredients together, including half of the cheese. Sprinkle the remaining cheese on top. Bake in a 350 degree oven for 40 minutes.

"MORE" the 1949 Sunset Cookbook version

1 pound ground beef
1/4 pound salt port
1 tablespoon margarine
1 small onion, minced
1-1/2 cups broken, uncooked spaghetti
1 No. 2-1/2 can tomatoes (about 3-1/3 cups)
1 No. 2 can peas
1 small can chopped pimientos
1 small can chopped ripe olives
1/2 pound American cheese, grated

Have the butcher grind the beef and salt pork together (Newspaper Editor's 1995 Note: This could be done in a food processor.)

Melt the margarine in a large skillet, add the onion and cook until brown. Add the meat and cook until brown.

Cook the spaghetti according to package directions until tender; drain. Add to the meat mixture along with the tomatoes, peas and half the pimentos, olives and cheese. Pour into a greased casserole and sprinkle the remaining pimientos, olives and cheese on top.

Bake in a 400 degree over for 20 minutes, until cheese is melted. Serves 6 to 8.


"MORE"
Luella Hanberry's 2000 version, an original recipe

1 pound of ground beef chuck
1/2 pound ground pork sausage
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 large red onion, coarsely chopped
2 garlic cloves, minced
2 cups broken, uncooked spaghetti
1 - 28-ounce can stewed tomatoes (chunky or sliced variety) including juice
1 - 16-ounce bag frozen petite peas, thawed
1 - 16-ounce bag frozen petite corn kernels (yellow or white) thawed
1 - 3.8-ounce can sliced black olives
1 small jar or can of pimientos (diced)
10 fresh small button mushrooms, cleaned and sliced whole
*1 tablespoon freshly snipped oregano (or 1/4 teaspoon ground)
*1 tablespoon freshly snipped marjoram (or 1/4 teaspoon ground)
*1 tablespoon freshly snipped thyme (or 1/4 teaspoon ground)
*1/4 teaspoon dried summer savory
*1/4 teaspoon dried ground rosemary
*1 tablespoon freshly snipped sage (or 1/4 teaspoon ground)
*1 small bunch chopped fresh basil leaves (or 1/4 teaspoon ground basil)
1/3 cup chopped flat Italian parsley
1/3 cup red wine
1/2 pound smoked Gouda cheese, grated (reserve 1/3 cup for topping)

• NOTE: If using all dried ground herbs, you may substitute 1-12 tablespoons ground spaghetti or Italian seasoning.

Cook the broken spaghetti to the "al dente" stage according to the package directions. Drain.

Combine the ground chuck and pork sausage meats by hand in a bowl, or in a food processor and pulse until blended, about 5 seconds.

In a large skilled, over medium heat, saute the meat with the salt and pepper, stirring to break into small chunks, until brown. Drain all but 1 tablespoon of the fat.

Add the chopped onion and cook until translucent; add the minced garlic, sliced mushrooms and chopped pimientos. Return the cooked meat to the pan, add the 1/3 cup red wine and mix with the onion mixture and saute for 3 minutes more.

Add the tomatoes and juice, peas, corn, olives and grated smoked Gouda cheese to the meat mixture and cook for 3 minutes to heat. Add and stir in all of the ground or fresh herbs (except the fresh basil leaves and parsley) to the meat mixture.
Add the fresh basil leaves and fresh chopped parsley to the meat mixture. Pour into a greased casserole dish with a lid. Sprinkle the remaining 1/3 cup of grated smoked Gouda cheese over the top of the mixture.

At this point, the casserole and contents may be refrigerated for later baking and serving.

Preheat the oven to 400 degrees F.

If unrefrigerated prior to baking, bake uncovered for 15 to 20 minutes, until the cheese is melted. If refrigerated prior to baking, bake covered for 15 minutes; remove the casserole lid and continue baking for 15 minutes more to brown the melted cheese.

Serves 8.

Burnt Sugar Caramel Cake (2 versions)
I used to help my mother make this cake. ---BBB

BURNT SUGAR CARAMEL CAKE
An original recipe by BumbleBeeBoogie

1 cup water, divided
4 cups granulated white sugar, divided
4-1/2 cups cake flour
1 tablespoon baking powder
1-1/2 teaspoons salt
1-1/2 cups (sticks) butter, softened
1-1/2 cups heavy cream
8 large egg whites (or the equivalent in reconstituted egg white powder)
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line with rounds of greased and floured wax paper three 9-inch non-stick cake pans.

In a small saucepan, combine the 1 cup of water with 2 cups of the granulated white sugar. Heat over low heat until the sugar syrup has turned to a dark golden brown, about 15 to 20 minutes (to create the "burnt sugar" syrup.) Remove from heat, cool, and reserve 1/2 half of the burnt sugar syrup for making the cake's frosting..

Combine the flour, baking powder, salt and remaining 2 cups of sugar in a mixer bowl and mix on low speed to combine. Add the butter and 1 cup of heavy cream and beat for 1-1/2 minutes.

In a small bowl, mix the remaining 1/2 cup heavy cream, 4 eggs whites, the cooled burnt sugar syrup, and vanilla; add this mixture to the mixer bowl in 3 stages, beating for 20 seconds after each addition.

In another thoroughly clean mixing bowl (preferable copper), beat the 4 remaining egg whites to soft peaks. Carefully fold them into the batter; pour the batter into the prepared cake pans.

Bake 25 to 30 minutes, or until the cakes spring back when pressed in the center. Cool on wire racks.

BURNT SUGAR CARAMEL FROSTING

3/4 cup granulated white sugar
2 cups dark brown sugar, firmly packed
1/8 teaspoon salt
3/4 cup milk, cream or half-and-half
1-1/2 teaspoons vanilla extract

Reheat the remaining 1/2 portion of the Brunt Sugar syrup (above). Remove from the heat and add the remaining ingredients, except the vanilla. Return to the heat and bring slowly to the boiling point, stirring constantly; boil for 1 minute. Cool to lukewarm, add the vanilla, and beat until thick enough to spread.

Spread the frosting between the cake layers, then frost the top and sides. If the frosting becomes to thick to spread, briefly reheat it in the microwave oven---or whisk in a little milk a teaspoon at a time. You may wish to garnish the frosted cake with pecan halves.
----------------------------------------

SIMPLE BURNT SUGAR CAKE
Adapted by BumbleBeeBoogie
from the original 1928-1929 Boston Radio Cooking School recipe.

Burnt Sugar Syrup:
1/4 cup granulated white sugar
1/4 cup boiling water

Cake:
1/4 cup butter
3/4 cup granulated white sugar
1/2 cup cold water
1 large egg
1-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Syrup: Place 1/4 cup of sugar in a heavy saute pan, and heat slowly until the sugar becomes a syrup. Then add the boiling water. The sugar will splutter and harden when the water touches it, so use care not to burn your hand. Cook until the quantity is reduced to 1 tablespoon of thick syrup.

Preheat the oven at 350 degrees F.

Cake batter: Cream the butter and the sugar in a large mixer bowl. Stir in the whole egg, and beat well.

In a bowl. sift the flour, baking powder and salt together. Add the burnt sugar syrup and the vanilla to the cold water. Alternate adding the dry ingredients and the water to the creamed butter mixture and mix for 3 minutes. Pour the batter into a well buttered and flowered 8-inch by 8-inch or an 8-inch by 12-inch baking pan, and bake 25 to 30 minutes, or until a toothpick to the center of the cake comes out clean.

Serve with vanilla or butter pecan ice cream, or whipped cream sweetened with brown sugar..

Pennsylvania Altar Bread
PENNSYLVANIA ALTAR BREAD
Adapted by BumbleBeeBoogie

An earthy whole-wheat bread used for communion. In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to use small, thin loaves of real, fresh, home-made bread at communion instead of the pressed wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously well, and makes a great lunchbox food (each ``loaf'' is about the size of a large cookie).

This recipe (adapted by BumbleBeeBoogie) comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh.

7/8 cup lukewarm water
3 tablespoons honey
1/2 tablespoon olive oil
1/2 teaspoon salt
1 package active dry yeast
2-2/3 cups whole wheat flour (unsifted)

Combine the tepid water and yeast in mixing bowl, left it rest for a few minutes. Add the honey, olive oil, and salt. Add the flour. If flour does not completely dampen, add small amounts of water until all of the flour is damp. Be sparing with the water.

Turn out onto a lightly floured board, and knead thoroughly for 5 minutes until the dough is
extremely elastic.

Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 1 1/2 hours, or until doubled in size.

Preheat oven to 350 degrees F.

Punch the dough down, knead again for a few seconds.

Roll the dough out on a lightly floured with a floured rolling pin, as if you were making a pizza
crust, to a thickness of about 1/4-inch thick. Using something like a large peanut butter jar or a giant cookie cutter, cut out about 4-inch circles of the dough and lift them onto a slightly-oiled baking sheet.

With the dull back edge of a knife, press a cross into the top surface of each, so that it can be easily broken apart. Bake the loaves, on the baking sheet for 10 minutes.

You can freeze these loaves easily; either put them in sandwich-size plastic storage bags and use them for school lunches, or freeze a bunch in a large food-storage bag.

Makes 8 to 10 individual loaves.

THE NUT TREE'S FAMOUS DROP COOKIES
These cookies were served in the 1940s when the Nut Tree Restaurant was a tiny house by the side of the road. ---BumbleBeeBoogie

THE NUT TREE'S FAMOUS DROP COOKIES
Adapted by Luella Hanberry

1 cup seedless raisins
1 cup chopped walnuts
1 tablespoon all-purpose flour
1 cup granulated white sugar
1/2 cup soft butter
2 large eggs
1 teaspoon vanilla extract

Dry ingredients:
1-2/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon cloves

In a sauce pan, cover the raisins with boiling water and let stand a few minutes to plump them; drain well. Mix with the nuts and 1 tablespoon of flour; set aside.

In a large bowl, gradually beat the sugar into the butter. When fluffy, beat in the eggs, one at a time. Blend in the vanilla.

In a bowl, sift the remaining dry ingredients. Add the raisins and nuts. Combine with the egg mixture and stir to blend well.

Preheat the oven at 400 degrees F.

Drop by teaspoonfuls on a nonstick baking sheet. Bake for 10 minutes, until brown. Cool on a rack. Makes 5 to 6 dozen crunchy cookies. Store tightly covered.

ROTHSCHILD HERRING SALAD
ROTHSCHILD HERRING SALAD
Adapted by BumbleBeeBoogie from a recipe by the chef to the Rothschild family in Holland many decades ago.

12 ounces of herring in wine sauce, drained, reserving 3 tablespoons of the wine liquid
1 bottle of pickled onions, reserving 2 tablespoon of the liquid
3 medium fresh beets, cooked
2 medium tart apples, peeled and chopped (toss in some lemon juice to preserve color)
1/4 cup walnuts, chopped
2 hard boiled eggs, chopped
1/2 spear of a large dill pickle, chopped
1 cup cooked cold diced meats (one or all combinations of veal, chicken, pork, beef)

Sauce:
1 to 2 tablespoons of the reserved wine sauce from the herring and pickled onions
1/4 to 1/3 cup of fine quality cherry marmalade (preferred) or strawberry marmalade
Salt and freshly ground black pepper, to taste

Every diced or chopped ingredient should be about penny size for consistency.

The flavor should be piquant and the sweetness derived from the marmalade. The salad should be made moist by the sauce and not juicy. The beets bring forth the rosy color.

Combine every thing gently except for the sauce.

For the sauce, strain enough (start with 1 to 2 tablespoons) of the marmalade through a fine strainer and mix with some of the reserved wine sauce from the herring and pickled onions to make the piquant flavor. Gently mix into the salad. Serve the salad on a bed of fresh salad greens. Serves 6 to 8.