I ran out of time this week and didn’t manage my usual wonders in the kitchen. But I did run across an interesting cookbook:
The Victory Binding of the American Woman’s Cook Book
Wartime Edition
Edited by Ruth Berolzheimer, 1944
There is a handwritten note in the inside that says:
War – 1942
Will He come back to marry me?
Marlene Anne
1944
I love this photo: The Machine Beats Time As Well As Batter While You Supply The Brain That Makes The Cake.
Blitz Torte
½ cup shortening
½ cup sugar
1/8 tsp salt
4 egg yolks, beaten light
1 tsp vanilla
3 tbsp milk
1 cup sifted cake flour
1 tsp baking powder
4 egg whites
¾ cup sugar
½ cup sliced blanched almonds
1 tbsp sugar
½ tsp cinnamon
Cream shortening; beat in sugar and salt, then egg yolks, vanilla, milk and flour (sifted with baking powder). Spread mixture in 2 round greased cake pans. Beat egg whites until very light, add ¾ cup sugar gradually and spread on the un-baked mixture in both pans. Sprinkle with almonds, 1 tbsp sugar and cinnamon and bake in a moderate oven (350 degrees F) about 30 minutes. Let cool and put together with cream filling. Makes 1 (9-inch) 2 layer cake.
Cream Filling:
1/3 cup sugar
3 tbsp cornstarch
¼ tsp salt
2 egg yolks
2 tbsps butter
2 cups milk, scalded
1 tsp vanilla
Combine sugar, cornstarch, salt and egg yolks; beat thoroughly. Add butter and enough milk to make a smooth paste. Add paste to remaining hot milk and cook over boiling water, stirring constantly until mixture is thickened. Cool and add vanilla. If desired add ½ cup chopped nut meats.