Election Cake from Seasons of Plenty
2 and 3/4 cups flour, sifted 1/4 cup warm water
3/4 teaspoon salt 1/2 cup chopped nuts
1 teaspoon nutmeg 1/2 cup raisins
1 cup milk 1/2 cup citron
3/4 cup sugar 1 egg
1 envelope yeast 1/2 cup shortening
Preheat oven to 350 degrees.
Sift flour, salt, and nutmeg. In a saucepan scald the milk; then add 1/4 cup sugar and stir until dissolved. Cool to lukewarm.
In a large bowl, sprinkle dry yeast into warm water. Stir lukewarm milk mixture. Add 1.5 cups sifted flour mixture and beat with wooden spoon until smooth. Cover with towel and set in a warm place. Allow to rise - about 1 hour. Dough should be light and bubbly.
In a second bowl, crea shortening and remaining 1/2 cup sugar. Add egg, beating well.
Using your hands, mix dough with creamed shortening and sugar. Add remaining 1 and 1/4 cups flour. Knead in citron, raisins, and nuts. This must be thoroughly blended, so take your time.
Place dough in a well-greased 10-inch tube pan and cover. Set in a warm place and allow to rise about 1 hour. Bake for 45 to 55 minutes or until toothpick inserted comes out clean. Cool in pan before inverting.
Combine ingredients for sugar glaze. When cake is still slightly warm, drizzle with sugar glaze.
Pumpkin Pie (Mrs. S. D. McClelland) from P.E.O. Cook Book
Peel the pumpkin, remove seeds and the stringy parts. Cut in small pieces and steam. When done beat to a cream with large spoon; press through sieve. to each quart of pumpkin, add three well-beaten eggs, a helping coffee cup sugar, one pint of new milk, one teaspoon each of ginger and nutmeg, half teaspoon allspice and tablespoon melted butter. Line pans with crust. Bake half done, remove from oven and fill with pumpkin and bake again until a light brown.
P.E.O. Cook Book(Souvenir Edition), edited by David E. Schoonover
Seasons of Plenty, by Emilie Hoppe
No comments:
Post a Comment