A Culinary Genealogy

Mixture #1 1/2 cup cocoa or 2 squares chocolate 1/2 cup sugar 1/2 cup milk Mixture #2 1/4 lb. butter 1 cup sugar Have ready: 2 eggs (beaten) 2 cups flour (sifted) 1 tsp. baking powder 2 tbls. cold water 1 tsp. vanilla 1 cup milk Heat mixture #1 on a small flame. Cream mixture #2. Pour first mixture into second mixture. Add eggs and mix. Combine flour and baking powder. Add flour and milk alternately to mixture: mix well. Add water and vanilla. Pour into a buttered pan (like a Bundt pan). Bake at 350 degrees for 1 hour. Cool in pan 10 to 15 minutes. remove and continue cooling on cake rack. -- Ida Cohen Schoenkoepf

1/4 lb. butter 2 qts. milk 1 cup rice (uncooked) 3 eggs 2 tsp. vanilla 1 cup sugar Put the milk in a large pot. Add butter and heat milk until butter melts. Add raw rice. Stir and simmer until milk is absorbed, about 1 hour.l Stir frequently since milk and rice can begin to burn on the bottom. Beat eggs with vanilla and sugar. When rice is creamy, remove from heat and add egg mixture. Cook about 1 minute more. Pour into serving bowl. Sprinkle with cinnamon. -- Jeanne Schoenkoepf Friedman Ronner, 1929- This was a favorite of mine while growing up. I always loved it when my mother would make some of this delicious rice pudding! -- Stephen Barry Friedman, 1948-

1 1/2 cup sugar, divided 2/3 cup flour dash salt 6 eggs, separated 4 cups milk 1 tsp. vanilla 45 Nilla Wafers, divided 5 ripe bananas, sliced, divided Mix 1 1/4 cup sugar, flour, and salt in top of double boiler. Blend in 6 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Reserve 10 Nilla Wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart casserole; cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of three layers of each, ending with custard. Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Bake at 350 degrees for 15 to 20 minutes or until browned. Cool sligh

1 2/3 cups seeded raisins 1 1/2 cups water 1/2 cup butter 1 cup sugar 2 eggs, well beaten 2 cups sifted flour 1/4 tsp. salt 1 tsp. baking soda Put raisins in a saucepan with the water, bring to a boil, cover and simmer for 10 mins. Drain the raisins, reserving 1/2 liquid. Cool the raisins and liquid. Cream butter and sugar, add eggs and beat until light. Sift dry ingredients to the first mixture alternately with the raisin liquid, mixing until smooth. Stir in raisins. Pour into a greased 9" x 5" x 3" loaf pan, lined on the bottom with waxed paper, and bake in a slow oven, 325 degrees, for about 1 hour. -- Florence Jessie Meredith Sproul, 1914-2004 Both Grandma and Grandpa Sproul loved this cake and it was a pleasure for Grandma to make it for them. They enjoyed it so much that a raisin cake was often available for nibbling. When Grandma lived in her little house in Crestwood, the Crestwood Clubhouse Board asked her to bake a cake for a Cake Sale. Unsurprisingly,

Combine and sift together in a bowl: 2 cups sifted flour 1 cup sugar 1/4 tsp. salt 2 tsp. baking soda 1/2 cup cocoa Add and blend well: 1 cup mayonnaise 1 cup cold water 1 tsp. vanilla Makes two 8" layers. Bake about 30 minutes at 350F. -- Florence Jessie Meredith Sproul, 1914-2004 This is a very simple, dark, and chocolate-y cake. Grandma Sproul baked this frequently. But instead of making two layers, Grandma would use one rectangular pan. This cake is so rich that once iced, a single layer is all that you need.

1/2 cup scalded milk 3 tbsp. shortening 3 tbsp. sugar or honey 2 tsp. salt 1 cake or 1 pkg. yeast 1 egg 3 cups flour 2 tbsp. butter 1/4 cup sugar 1 tsp. cinnamon 1/4 cup nuts Blend together: 1/2 cup scalded milk 3 tbsp. shortening 3 tbsp. sugar or honey 2 tsp. salt Cool to lukewarm by adding 1/2 cup of water. Add 1 cake or 1 pkg. yeast; mix well. Add gradually 3 cups of flour. Mix until dough is well blended. This dough will be softer than a kneaded dough. Roll out on well-floured board to 18x12" rectangle. Spread with 2 tbsp. melted butter and 1/4 cup of sugar, 1 tsp. cinnamon and 1/4 cup of nuts. Roll as for jelly roll and cut into 1 inch slices. Place cut side down in greased 12x8x2" pan or in greased muffin cups. (You can also put brown sugar or honey in the bottom of pan and invert when you take out of oven). Let rise in warm place (80 to 85 degrees) until light, about 1 hour. Bake in moderate oven (375 degrees) for 25 to 30 minutes. -- Florence Jessie Meredit

from the Betty Crocker Cookbook copyright 1942-25c 3/4 cup shortening 1 1/2 cup sugar 3 eggs 2 1/2 cups sifted Gold Medal Flour 3/4 tsp. salt 2 1/2 tsp. baking powder 1 cup thin milk 1 tsp. flavoring (vanilla) Grease two round 9" layers or an 8x12" oblong pan. Preheat oven to 350 degrees. In a large mixing bowl, cream the shortening and sugar until very fluffy. Break eggs into a separate bowl and mix. Add eggs to shortening and sugar and beat them in well. Sift together the flour, salt and baking powder. Stir in the dry ingredients alternately with the milk. Add the flavoring. Beat batter just a few strokes to be sure it is smooth. Pour into prepared pans. Bake layers for 30-35 minutes and oblong pan for 40-45 minutes. --When we lived in Orange, NJ, my mother would always keep two cakes on the counter in the butler's pantry. There was one that was currently being eaten and one in reserve. We lived one block from Orange High School and our house was the first

Hermits 1 cup shortening 2 cups brown sugar 2 eggs 3 1/2 cups flour sifted 1 tsp. baking soda 1 1/4 cups chopped nuts 1 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1/2 cup cold coffee 2 1/2 cups seeded raisins Dates may be used in place of the raisins. Cream butter and brown sugar. Beat in eggs. Combine dry ingredients, flour, soda, salt, nutmeg and cinnamon. Save about 1/4 of a cup of the dry ingredients. To the creamed mixture, add the dry ingredients alternately with the coffee. Dredge the raisins and nuts in the 1/3 cup of reserved dry ingredients and add last. Drop by the teaspoonful on a greased or lined cookie sheet. Bake 8 to 10 minutes. Temp. 400F. Makes 7 to 8 dozen. Mincemeat Cookies Same as Hermits but use mincemeat juice with coffee for liquid. Use 2 cups of well drained mincemeat in place of the raisins and omit the spices. Bake about 15 minutes. -- Florence Jessie Meredith Sproul, 1914-2004 Grandma Sproul loved to make either of these cookies at Christmas.

2 cups dried apples or apple sauce 1 cup molasses 1 cup butter 1 1/2 cups sugar 3 eggs--add apples and molasses 1 lb. raisins 1 lb. currants 1/4 lb. candied peel mix with flour-1 cup 1 cup nuts 4 cups flour 1 tsp. cinnamon 1 tsp. cloves 1/2 tsp. allspice 1/2 tsp. nutmeg 1 cup of coffee with 2 tsp. soda dissolved in coffee Bake 1 1/2 hours in moderate oven. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

3 cups flour 2 cups sugar 1/2 cup butter 1 cup milk 2 eggs 2 tsp. baking powder Mix all dry ingredients together then add beaten eggs and milk. Take 3/4 cup of dry mixture out for top of cake. -- Lenora Elizabeth Meredith Krienke, "Aunt Len," 1893-1981

1/2 cup peanut butter 2 tbsp. butter 1 square chocolate 1 cup sugar 1 egg 1/4 cup milk 2 tsp. baking powder 1 cup flour vanilla Melt the chocolate in the butter over a double boiler (can be microwaved). Place melted mixture in a large bowl. Add peanut butter and sugar; mix; add egg and continue to mix; add baking powder to the flour; add flour mixture and milk alternately to the peanut butter mixture; add vanilla; beat until thoroughly mixed. Drop by spoonful on a greased or parchment lined cookie sheet. Bake at 375 degrees for 10 minutes. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

To the juice and rind of 2 lemons and 1 orange--about 1 cup, add 1 cup of water, 1 cup of sugar and 2 tbsp. of cornstarch. Bring to a boil and simmer until clear and thickened. Cool slightly and spread between layers. -- Florence Jessie Meredith Sproul , "Grandma Sproul ," 1914-2004 from her mother --Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

1 1/2 cups flour 1/2 cup soft butter 1/2 cup sugar 1 egg 1/2 tsp. salt 1 can sliced peaches--14 oz., drained 1/2 tsp. cinnamon 1 cup evaporated milk Mix flour, salt and butter like coarse meal. With the back of a spoon, press the mix firmly on the bottom and half-way up the sides of a buttered 9" pan. Drain the sliced peaches well. Save 1/2 cup of the juice. Arrange the peaches on the crust, sprinkle with 1/2 cup of sugar and 1/2 tsp. cinnamon. Bake at 375 degrees for 20 minutes. Mix 1/2 cup of juice, 1 egg slightly beaten and milk. Pour over peaches. Bake 30 minutes longer or until the custard is firm (except in middle--that becomes firm on standing). Serve warm or cold. -- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

1 cup butter 2 cups sugar 1 1/2 tsp. vanilla 4 eggs, separated 3 1/2 cups sifted cake flour 2 1/2 tsp. baking powder 3/4 tsp. salt 1 cup milk Cream butter, sugar and vanilla. Blend in egg yolks, one at a time. Sift together flour, baking powder and salt; add alternately with milk, mixing well after each addition. Fold in stiffly beaten egg whites. Pour into grease and floured 10" bundt or tube pan. Bake at 350 degrees, 1 hour. Cool 10 minutes. Turn out of pan and glaze. Glaze: 1 1/3 cups sifted confectioner's sugar 1/4 tsp. vanilla 2 tbsp. milk Dash of salt Combine ingredients; mix until well blended; drizzle over cake. -- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004 Grandma Sproul would make this cake before we would go camping in California. She kept it in a BIG brown tin. It would taste so good after a day in the woods.

1 cup flour 1 tsp. baking powder 1/2 cup shortening 1/2 cup milk 1/2 cup sugar 1/2 tsp. salt 1 egg Peel and slice apples or peaches. Mix them in cinnamon and sugar. Sift dry ingredients. Cut in shortening. Beat egg slightly and combine with milk. Add to dry ingredients and mix. Arrange fruit slices on top. Sprinkle with a mixture of sugar and cinnamon. Dot with butter and bake 45-minutes at 375 degrees. Canned fruit may be used. -- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

1 box currants 1 box seeded raisins 1 box seedless raisins 1 pkg. citron (candied) (Dromedary-4 oz.) 1 pkg. lemon peel (" ") 1 pkg. orange peel (" ") 1/2 cup wine 6 cups of apples cut in small pieces (6 oz.) 8 apples--tart--grannies 3 tablespoons molasses 1 cup brown sugar 1/2 glass currant jelly (can be omitted) 1 tsp. of mace (scant), allspice, cloves, nutmeg, cinnamon, salt 1 cup or more of cider to moisten Butter can be used if desired; a little on top of each pie after being filled. -- Laura Katherine Siddons Nieser , "Aunt Lollie ," 1891-1963 "No meat, My Own"

3 egg whites dash salt 3/4 cup sugar 3/4 cup fine chocolate wafer crumbs 1/2 cups chopped walnuts 1/2 tsp. vanilla sweetened whipped cream Beat egg whites and salt until soft peaks form; gradually add sugar, beating until soft peaks form. Fold in crumbs, nuts, and vanilla; spread evenly in lightly buttered 9-inch pie plate. Bake in slow oven (325 F) about 35 minutes. Cool thoroughly. Spread top with sweetened whipped cream; chill well, 3 to 4 hours. Trim with curls of shaved unsweetened chocolate. Meredith would ask her Mom, Grandma Sproul, to make this recipe for her. It turns out that this was originally Aunt Lollie's recipe.