Publishing community cookbooks has been a popular fundraiser ever since the concept was first introduced many decades ago.
In addition to the financial benefit to the publishing organization, the cookbooks became a depository of favourite recipes from members and family and friends.
One such book is “Western Hospitality, Recipes of Old and New, The Best in the West, Corralled by the Protestant Chapel Women’s Guild of RCAF Penhold. There is no indication in what year the book was printed, but it was prior to the rise of companies devoted to cookbook publication. This book is done via typewriter and put together from old fashioned duplicating machines.
Thanks to Norma Richardson for cleaning her cookbook cupboard and sharing this book with me so I am able to share recipes in this column.
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Crumb Cake
2 cups flour
1 cup sugar
1 cup butter
1 tsp. baking powder
pinch of salt
1 tsp. cinnamon
1 tsp. cloves
1 cup raisins
1 cup walnuts
1 beaten egg
1 tsp. soda
1 cup sour milk
Combine flour, sugar, butter, baking powder and salt. Rub it into crumbs. Put aside 1 cup of the crumbs.
Dissolve the soda in the sour milk, add beaten egg, spices, raisins and walnuts. Add remainder of crumbs. Mix well and spread in a greased 9x9 inch pan.
Sprinkle the 1 cup of crumbs on top. Bake in a moderate oven of about 350 degrees F for 30-35 minutes.
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Tomato Soup Cake
2/3 cup butter
1 cup sugar
2 egg yolks
2 cups sifted flour
1/4 tsp. salt
1 1/2 tsps. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1-14 oz. can tomato soup
1/2 cup chopped nut meats
1 cup chopped raisins
Cream butter until soft and creamy. Add sugar gradually. Beat until mixture is light and fluffy.
Beat egg yolks until they are thick and pale in colour and add gradually to butter and sugar mixture. Beat thoroughly until creamy and lemon in colour.
Mix dry ingredients, except nuts and raisins. Add dry ingredients to butter mixture, alternately with tomato soup. Make 3-4 additions beginning and ending with dry ingredients. Stir gently but quickly until batter is well blended. Fold in nuts and raisins.
Spread into a well-greased 9 inch pan. Bake at 350 degrees F for 55-60 minutes.
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Pineapple Cake
Base:
3/4 cup butter
2 cups flour
2 tbsps. sugar
2 tbsps. cream
Filling:
1/2 cup sugar
2 tbsps. corn starch
2 egg yolks
1 tbsp. butter
1 tin crushed pineapple
Meringue:
2 egg whites
1 cup coconut
1/2 cup sugar
1/2 tsp. baking powder
pinch salt
1 tsp. vanilla
For the base, mix butter, flour, sugar and cream together and pat into a greased 10x10 inch pan. Bake until slightly brown. Remove from oven and set aside.
For the filling, place all ingredients in the top of a double boiler over boiling water. Stir constantly and cook until slightly thickened. Pour over the baked base.
To make the meringue, beat egg whites until stiff. Gradually add other ingredients and mix slightly Pour meringue over pineapple mixture.
Bake at 375 degrees F for about 25 minutes or until lightly brown.
Joyce Walter can be reached at ronjoy@sasktel.net
