Scraps of Wisdom

I love the old cookbooks that have been handed down to me, but that probably comes as no surprise to you since I talk of them often.  The pages are worn and little notes about recipe adjustments are in the margins.  Those are the little additions that make the recipe a family tradition.  And, they are often the little things that are lost to family history.  Take time today to tweak some of those notes in your cookbooks for future generations. 

These are some vintage tips clipped from newspapers and glued into my Grandmother’s cookbook.  I thought you’d enjoy them.

Seventeen is the age when the picnic isn’t a picnic without a cake.  Bake plain layer cake batter in a shallow loaf pan.  Cut thin slices of jelly and cover the top; then pile on boiled frosting and sprinkle the top with shredded coconut.

Quick cupcake frosting – mix six ounce package semi-sweet chocolate pieces and 1 tablespoon margarine.  Melt over hot water.  Drop by tablespoon onto cupcakes and spread quickly.

Substitute flour for part of the confectioner’s sugar in butter frosting.  The frosting is smoother and has less sugar.

A quick and easy way of frosting a cake is to put a plain chocolate candy bar (or one with nuts) on cake while still hot from oven.  The bar of candy will melt and the result will be a smooth and delicious frosting.

When you want a quick frosting, add one cup of tart jelly to an egg white and beat until stiff.

For a quick topping for loaf cake – cut a few marshmallows into small pieces, combine with 1/4 cup brown sugar and a dash of cinnamon.  Spread on top of batter and bake as usual.

When making potato salad, cube or slice the potatoes and let them stand all night in a solution of 1/3 vinegar and 2/3 water.  In the morning drain this off, and mix in seasonings and mayonnaise with the potatoes.