Here's What's Cooking
Jul 09, 2020 | 4255 views | 0 0 comments | 27 27 recommendations | email to a friend | print
Recipes for this week’s column are taken from “Cutler’s Hard Times Cookbook, written by Laverne Cutler. She writes:
“I started collecting recipes several years ago from older relatives and friends who had, as they say here in East Texas, lived through the Great Depression of the Nineteen-thirties. Times were very hard here and everything you cooked was grown, gathered and prepared by you. There was little money, so there was no going into town.
“Things to season with were purchased (or traded for eggs) from the Watkins man and Peddlers wagon that came around.
“As our economy began to again decline, I decided that we might use these recipes again to save some money. Friends suggested that I print these recipes in book form so they could use them.”
1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 cup raisins (add last)
1/2 cup buttermilk
1 tsp. soda
Measure all ingredients except raisins  in mixing bowl and mix well. Add raisins last. Bake at 325 degrees F. until done. Do not overbake.
I remember enjoying my Grandmama Pool’s tea cakes from the kitchen table many times when we visited in the afternoon. They were oh so good!
Unfortunately I don’t have Grandmama’s  exact recipe, but this one sounds very similar if not the same:
1/2 cup flour
1/4 tsp. salt
1-1/2 tbsp. baking powder
1 egg
1/4 cup butter
1/2 cup sugar
3 tbsp. milk
1/2 tbsp. vanilla flavoring
Cream butter; add sugar and well beaten egg. Add salat and flavoring. Sift flour and baking powder together, then add to egg mixture a little at a time, alternately with the milk until well blended. Roll out, then use cookie cutter. Bake at 350 degrees for 10 to 12 minutes.
1 cup flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1 cup sugar
1/3 cup hot milk
Powdered sugar
1 lemon, grated
2 eggs, beaten lightly
Beat sugar into eggs; add lemon, flour with salt, baking powder and milk.
Bake in buttered pan, turn out and spread jelly and turn over into a roll. Top with powdered sugar.
Beat 2 cups sugar into 1-3/4 cups butter. Beat 8 eggs, one at a time in sugar and butter mixture. Mix 3-1/2 cups flour with 1 teaspoon baking powder and 1/8 teaspoon salt. Beat well, then add 1 teaspoon vanilla.
Bake in angel food cake pan, about 50 minutes, at 325 degrees.
Pull shucks from corn and remove silks. Wash corn and put corn back in shuck; cover in hot ashes. Keep a few hot coals on the ashes to keep them hot. Roast until tender.
Remove corn from shuck, butter and salt. Enjoy!
2 cups water
1-1/4 cups raisins
2 tbsp. shortening
2 cups sugar
1 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. allspice
Boil above ingredients for 5 minutes. When cool add:
1 tsp. soda
2 cups pecans
2 cups flour
1/4 cup candied cherries
Bake at 350 degrees for 1 hour
1 cup flour
1 cup corn meal
2 tsp. baking powder
1 egg
1/2 tsp. salt
1 tbsp. sugar
3/4 cup milk
3 tbsp. shortening
Mix dry ingredients together; add milk, shortening, and egg, then beat well.
Pour into hot greased skillet. Bake at 425 degrees about 30 minutes.
1-1/2 cups flour
7/8 cup sugar
2 tsp. baking powder
2 tbsp. shortening
1 egg
1/2 cup milk
1 tsp. lemon flavoring
1 cup fresh coconut
Mix flour, sugar and baking powder. Add melted shortening and beaten egg to milk, then add dry ingredients. Mix well; add flavoring and coconut, then bake in greased loaf pan in moderate over 35 to 45 minutes.
Before serving this cake, sprinkle with powdered sugar or ice with white icing, then sprinkle fresh coconut on top.
This was a cake for Christmas. This was the only time we had a coconut to make it.
Cut up chicken. Salt and pepper to taste and roll in flour. Put in iron skillet to fry in hot fat; brown on both sides, then cover with water and bake in oven for 2-1/2 hours.
This is what we had every Sunday for dinner.
6 large potatoes
1 tsp. salt
1/4 lb. butter
12 tsp. pepper
1 large onion
1 cup cream
Cook potatoes and onions until done, then add all other ingredients and cream to soup.
4 medium green tomatoes, sliced
1 tsp. salt
Pepper to taste
1/2 cup bacon drippings
1/4 cup corn meal
Turn each slice in corn meal, then fry in bacon drippings. Salt and pepper to taste.
Peel and wash onions; cut crosswise so you can divide rings. Flour, then fry for 5 to 6 minutes. Sprinkle with salt when cooked.
3 cups stewed dried apples or peaches
1/4 tsp. nutmeg
2 cups flour
1/3 cup shortening
1/4 cup sugar
2 tbsp. butter
1 tsp. cinnamon
1 tsp. salt
Cold water
Cook fruit in water until tender. Add sugar, butter, and spices. Cool.
Pastry: cut shortening into flour and salt. Add enough water to make dough. Roll out 1/8 thick. Put spoonful of fruit on pastry. Cut to size desired; deep fry until brown.
Cut in thin slices, dip in cold water, roll in flour and fry crisp.
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