This was a popular cake during the Great Depression. At the time that this cake was invented it was hard to buy ingredients to make many desserts, so they made cakes and cookies out of any ingredients avaliable. This is a wonderful dessert and I am sure you will make it again and again.

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{GREAT DEPRESSION CAKE}

~2 c. sugar~
~1 c. black coffee~
~2 c. raisins~
~1 apple, peeled & grated~
~1 stick butter~
~2 c. flour~
~1 tsp. baking soda~
~2 tsp. baking powder~
~1 c. chopped walnuts (or pecan)~
~1 tsp. each cinnamon, ground cloves, allspice & nutmeg~

Bring raisins to boil and rinse. In large saucepan simmer first five ingredients 10 minutes. Cool 10 minutes. Blend together other ingredients and stir into wet ingredients. Pour into well greased and floured 13"x9" pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean when inserted in middle. Better second day. Very moist cake and needs no icing.

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  I hope you will use this recipe. Serve it with a hot cup of tea. In the words of Albert Einstein, "I never think of the future - it comes soon enough."

Sincerely,

~Mary-Ann~

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   This is an old recipe from the 1800's. This was a when people made very interesting drinks and food to please there taste on a warm summer day. Now we find a soda pop or a cool glass of water or milk a rather pleasing drink. True, they did have soda pop then, but it was not as common and was much more expensive. They made it a treat, a thing you only had once in a great while. So when they had get-togethers it was not like what we have now where we just fill a ice chest full of cans of soda pop or had enough milk to fill many glasses. Milk either came from a small bottle that was delivered once a day or it came from the family cow which would not be enough for their rather large parties. They had mostly water to drink but they needed something that others would enjoy drinking, for it was much to warm to drink hot tea during the summer days.

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{Sherbet}

 ~Six Lemons~

~Eight sweet Oranges~

~Sugar (if needed)~

   Slice both the lemons and the oranges and remove the seeds, put the sliced fruit in one gallon of water and sweeten to taste. Feeze or use ice.

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   I hope you enjoy this summer treat. In the words of Pablo Picasso, "I am always doing that which I can not do, in order that I may learn how to do it."

Sincerely,

~Mary-Ann~

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   I use to loath honey. I thought it was the most revolting thing I could place in my mouth. After time it grew on me. I really prefer wild honey. I would like to try and gather my own sometime. If you enjoy teas with toast or tarts, you will love this honey.

   In the Victorian Era ladies used rose petals in many foods. They were not wary about eating flowers. They used petals and leaves from many species of plants as ingredients in, and additions to, recipes. These could add flavor and fragrance, as well as color and texture.

   They had many delightful recipes for rose petals, such as Rose-petal sorbert, Rose-petal jelly and jam, and Rose-petal butter. These treats would lay on tea tables next to such foods as tiny sandwiches filled with Anchovy paste, egg and cress, or cucumbers. Tiny cakes with candied flowers next to fine China dishes. It must have been lovely.

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{Rose-Petal Honey}

~Fresh, Strongly scented Pink or Red rose petals~

~15oz. of fresh raw honey~

~Small Jars with lids~

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   Pour 15oz. of raw honey into a small pan and heat gently, until hot but not boiling. Finely chop four cupfuls of clean, dry, fresh, highly scented rose petals. Now put the rose petals in a bowl and pour the warm honey over it (the petals will change color in the heat). Mix until well blended. Now pour the rose honey into small jars and seal well. This will keep in a cool place for several months.

(Do not use store bought Roses)

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  I hope you enjoy this treat.

  In the words of a Scottish Proverb, "Bees that have honey in their mouths have stings in their tails."

Sincerely,

~Mary-Ann~

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  This recipe is from 1866 from the notebook of Caroline Dunwoody. The title of this recipe gives you the reason to make it over and over. It is truly an easy thing to make and will impress your friends.

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{Cut & Come Again Pie}

   Line a deep plate, slightly greased, with a good crust. Cut ripe, Juicy apples into thin slices; Fill the plate, layering alternately apples, a layer of sugar, and then spice. A tumbler of brown sugar will season a quart of apples with a pleasant taste. Use more if they are not yet sweet tasting.

  Next, grate over half a teaspoon of nutmeg, the same of cinnamon, the same of coriander seed. Add half a tumbler of water; put on the upper crust. Bake for 45 minutes in a medium-hot oven (350` degrees). Watch the crust carefully to avoid over-browning. Serve with rich cream.

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  I hope you enjoy this pie. It is simply irresistible!

In the words of Anatole France, "To accomplish great things, we must dream as well as act."

Sincerely,

*Mary-Ann* 

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  I like to collect old recipes and I wanted to share them with all of you.

Since everyone seems to be on the subject of Spring and Summer I thought I should share a refreshing Summer drink. This is a recipe that was used during the Victorian Era.This was very popular at Summer teas (at large teas very few people actually drank hot tea. Punch and cold tea was a much more popular since it was more refreshing and easier to make). Now if you are thinking of the Victorian Era as nothing but dances and parties, fancy teas and games or Summer Fetes, you would be wrong. These were popular, yes, but among wealthy society. Now this was a popular drink among working common people that lived it the country. They too had their get-togethers and teas but for things like harvest parties and church meetings. This drink made from this pretty woodland wildflower was to only be drunk on days of feast at the beginning of Summer.

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{Woodruffe Summer Cup}

~ Handful of sweet Woodruffe ~

~ 2 Teaspoons of China tea ~

~ Half pound of Strawberries ~

~ 40 oz. of pure Apple Juice ~

~ 1 Lemon; 1 Orange; Ice ~

~ Water if needed ~ 

~ Woodruffe for Decoration ~

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   Put a handful of fresh or dried woodruffe in a jug and pour 10 oz. of boiling water over it. Leave to infuse.

   In the meantime brew the China tea, strain 10 oz of it and leave it to cool.

   Slice the Strawberries and put them in a large bowl. Add chilled apple juice, then the cold tea and strained herb infusion and the strained, squeezed juice of one lemon and one orange. Add ice, taste, and dilute with a little water, still or sparkling, if needed. Scatter fresh Woodruffe Flowers on the surface and serve very cold.

(This photograph was not taken by me, but I wanted you to know what woodruffe looks like and I thought the insect looked neat.)

(Hint: Woodruffe is now spelled Woodruff, the "e" was droped in the 1920's since it made no sound and did not change they way the word was pronounced.)

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   I hope you enjoy the first entry of "Old Time Recipes".

In the words of Albert Camus, "In depth of winter, I finally learned that with in me lay invincible summer."

Sincerely,

~Mary-Ann~

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