VINTAGE RECIPES

These recipes are from Practical Recipes for the
Housewife published by The Detroit Times in 1935.

Peanut Brittle Whip

1 pound peanut brittle (ground) or use food chopper
1/2 pound marshmallows (chopped)
1 pint whipped cream

Stir all together and chill for 4 hours before serving.
Then serve with chocolate wafers.

Fruit Cream of Wheat Custard

1 cup cooked cream of wheat
1 1/2 cups milk
2 eggs, beaten
1/2 cup sugar
1/2 tsp. vanilla

Mix cream of wheat with milk, beaten eggs and sugar.
Add vanilla. Pour mixture into buttered pan and bake
one-half hour in moderate oven (350 degree F.) Serve
with cream and blackberries or any other fresh fruit in
season.

Graham Cracker Cake

1/2 pound graham crackers, crushed to powder
1/2 cup butter
1/2 cup sugar
1 1/2 teaspoons baking powder
pinch baking soda
2 eggs, separated- whites beaten
3/4 cup sour milk
2 teaspoons vanilla

Cream butter, add crushed crackers, baking powder
and soda, sugar, add egg yolks; stir. Add sour milk.
Stir constantly; add beaten whites and vanilla. Pour in
buttered cake tin; place in oven; bake.

Notes: sour milk is regular milk with a tsp. or so of vinegar
added to sour it. I'm guessing they used a small square
cake pan and baked at 350 degrees F. Test with toothpick
to check when it's finished.

Rice Waffles

4 eggs
1 teacup boiled rice
1 1/4 pints of milk
1 1/4 pints of flour
1 tbsp. butter (melted)
2 tsp. baking powder

Beat eggs, white and yolks, together until very light. Stir
in a teacup of boiled rice, then the milk; sift the flour
and add gradually the butter and the baking powder.
Bake in greased waffle iron.