Vintage Recipes

Mary Margaret McBride Vol. 2 Beverages, Breads, Biscuits and Rolls, Buffet Meals

Iced Minted Cocoa
6 tbsp cocoa
2 sprigs fresh mint, crushed
1 cup boiling water
1/2 cup sugar
1 quart scalded milk
1/2 tsp vanilla
Add cocoa to well crushed mint and pour boiling water over all.  Let stand until cold.  Add sugar to scalded milk, stirring until dissolved.  Add to cocoa mixture and strain.  Cool and add vanilla.  Serve well chilled in tall glasses with whipped cream topping.  Serves 4 to 6.

**No mention of ice but I would serve over ice.

Pineapple Pinwheels
2 cups sifted enriched flour                  2/3 cup syrup drained from crushed pineapple
3 tsp baking powder                              1 cup drained crushed pineapple
2 tbsp granulated sugar                       1/2 cup packed brown sugar
1 tsp salt                                                  1/4 tsp cinnamon 
1/3 cup shortening                                 2 tbsp melted butter or margarine
Sift flour, baking powder, sugar and salt together into mixing bowl.  Using pastry blender or 2 knives cut in shortening until finely divided.  Add pineapple syrup and mix until dough holds together.  Turn out on lightly floured board and knead gently several strokes to smooth dough.  Roll out to an oblong shape, about 8 x 16 inches.   Combine crushed pineapple, brown sugar, cinnamon, melted butter and spread over dough.    Starting from long side roll up as for jelly roll; seal long edge, using fingers.  With sharp knife, cut into 16 slices, 1 inch thick.  Place slices, cut side down in well greased 9 inch baking pan.  Bake in hot oven (425F) 25 minutes.

Johnny Cake
2 cups yellow corn meal
1/2 cup sifted enriched flour
1/2 tsp salt
2 tsp baking powder
2 tbsp sugar
1 egg, well beaten
1 cup milk
2 tbsp melted shortening
Mix and sift dry ingredients.  Add well beaten egg, milk and melted shortening.  Pour into greased, 8 inch square pan.  Bake in hot oven (425F) until golden brown.  (about 25 minutes).  Makes 1 loaf.

Here is something to top a coffee cake:

Rum and Honey Topping
3/4 cup confectioners' sugar
2 tbsp honey
1 tbsp rum
Hot water
Blend sugar, honey and rum.  Add just enough hot water to make an icing of spreading consistency.  Makes 1 cup.

2 From The Buffet Meals section:

Ham Muffins
1/2 lb cooked ham
1/2 lb mild American cheese
1/2 medium green pepper
3/4 cup fine cracker crumbs
2 beaten eggs
1 cup milk.
Grind ham, cheese and green pepper together.  Add cracker crumbs, eggs and milk.  Mix well.  Bake in greased muffin pans or individual cups in moderate oven (350F) for 30 minutes.  Makes 12 medium sized muffins.  **The recipe also says "serve with mushroom sauce" but didn't include a recipe.

And lastly:

Lime Angel Pie
3 eggs, separated                                1/2 cup lime juice
1/4 tsp cream of tartar                          1 tsp grated lime rind
1 1/2 cups sugar                                   1 cup heavy cream 
1/8 tsp salt
Beat egg whites until frothy; add cream of tartar and 1 cup sugar, gradually, beating constantly.  Continue beating until stiff.  Spread egg white mixture evenly over bottom and sides of greased 9 inch pie pan.  Bake in very slow oven (275F) for 1 hour, cool thoroughly.  Beat egg yolks slightly; add 1/2 cup sugar, salt, lime juice and rind.  Cook over medium heat, stirring constantly, until thickened.  Cool thoroughly.  Beat cream until stiff.  Fold into lime mixture.  Cool thoroughly.  Pour into meringue shell and chill until firm.