This
is another of Genevieve Robbins' recipes, from one of her many recipe cards she
wrote while in school around 1939 - lovingly preserved by her daughter, Nancy
King.
Cook
(covered) until tender about 5 minutes 1 1/3 cups seedless raisins and 1 1/3
cups boiling water
Stir
in a mixture of :
1
1/3 teaspoons Gold Medal flour
2/3
cups sugar
Cook
over low heat stirring constantly, until mixture thickens and boils. Boil 1 minute.
Stir
in:
1
1/8 Cup sliced Apples
½
cup Chopped nuts
2
teaspoons grated lemon rind of one lemon
3
tablespoons lemon juice (about 1 lemon)
Pour
in Pie crust. Cook 40 minutes at 325
degrees F. Cover crust edges to keep from browning too much, remove in last 10
minutes.
Here's
my mom's recipe for doughnuts - "This is my old
standby" is a note written by my mother, Marie Nordstrom Anderson on the
recipe. From Leona Anderson:
Cream
about 3 Tablespoons butter (not anymore) with one cup of sugar. Add 2 eggs, 1
cup sour milk or buttermilk, 1 tsp soda,
Add flour and milk alternately - begin with flour use just enough so you
can handle. Add 1/2 teaspoon cream of tartar and a pinch of salt to the flour.
And nutmeg for flavoring ( or other flavoring)
Chill if convenient. Cut with cutter or large jar ring and some small
circle. Fry in hot lard 375, turn them before they have time to crack. The
church ladies sold lunch at the farm sales in the 30's and early 40's. Come
March there were always a lot of farm sales due to the drought, etc. Mom made
the doughnuts for the lunch stand.
Another
entry from the Genevieve Robbins Recipe card collection, on back of card is
written 'Grandma's Old Lime Molasses Cake'.
(Recipe and notes are from Nancy King Genevieve's daughter.)
2
Tablespoon water
¼
teaspoon cream of tartar
½
teaspoon lemon extract
5
eggs yolks
¼
teaspoon salt
½
teaspoon vanilla
1
1/2 cup sugar
1
cup cake flour
¼
teaspoon almond extract
8
egg whites
Add
water to egg yolks, beat until light.
Gradually beat in ½ cup sugar.
Beat egg whites with flat whip, add cream of tartar and salt when they
are frothy. Continue beating until they
hold a point when whip is pulled out.
Fold remaining sugar gradually into egg whites. Fold egg yolk mixture into egg white
mixture. Sift flour once before
measuring, fold into egg mixture. Fold
in flavoring. Pour into greased tube center pan and bake. Invert pan when removed from oven and let
stand until cold.
There
is no mention of icing so I guess you can ice with whatever icing of choice or
serve just like a pound cake with powdered sugar icing or dry coated the old
name mentioned on the back of the card leads me to believe there was a molasses
type sauce or icing used on this cake.
I just didn't find a molasses icing recipe in the cards, but if I find
one I would try it on this cake. This had to be Grandma McCrea's recipe since
Grandpa Robbins parents died before Genevieve was born. From Nancy King.
§
"Sex is good, but not
as good as fresh sweet corn."
~Garrison Keillor, 'Prairie
Home Companion'
§