Diane on Mercedes

Rhubarb Cake

This recipe comes from the May Court Club of Ottawa's 90th Anniversary Cookbook (published in 1988) The May Court Club was founded by Lady Aberdeen, wife of the Governor General of Canada, with the aim of helping those less fortunate than themselves. It continues to run a palliative care home for more than 500 women a year (first started in 1916), palliative care and a library at the main hospital, a used clothing store, and Amethyst, a treatment centre for women with alcohol and/or drug addiction.

Rhubarb Cake
1 1/2 c brown sugar
1/4 c sugar
1/2 c shortening
1 egg
1 tsp vanilla
1 c sour cream
2 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, fresh uncooked or frozen, cut up.

Cream together first six ingredients. Fold in dry ingredients which have been sifted together. Stir in rhubarb. Pour into a 9" x 13" greased pan.

Mix together and sprinkle over top:
3/4 c sugar
1 1/2 tsp butter
1 1/2 tsp cinnamon
1 c nuts (optional)

Bake at 350F approximately 40 minutes. Serve warm. Top with yoghurt and sprinkle with cinnamon. May be frozen.

This is deliciously rich - I didn't bother with the nuts and the topping would have been equally delightful with only 1/2 c of sugar. I didn't bother with yoghurt or cinnamon topping.
stocking fan

Recipe Quest

My partner has a yearly weird food party, and, as usual, my problem with what to bring is overchoice. This year, I finally own a copy of Square Meals by Jane and Michael Stern (who are perhaps better known for Road Food). I have pined and hunted for this book since the early 90s, only to discover that the used copies of the unrevised edition are dirt cheap on Amazon (the link goes to the revised edition, since that's the one where they show the table of contents, but if you want one, look for the unrevised, especially since the changes are minimal).
Not all the recipes in here are weird by any means. They belong to other eras, and to cultural aspects of American culture that were part of those other eras (like the Ladies' Lunch and Nursery Food), and have some really tasty stuff. The prose about the recipes and their culture, though, is part of what makes it. While the Sterns frequently poke gentle fun at some aspects, it doesn't descend into mockery. They have made and eaten all the recipes, and added some to their stable. I made the Patricia Murphy's Popovers last night. But some of the recipes...Collapse )
  • fangrrl

For the Love of Cooking 1975

Dump Cake

1 (22-ounce) can cherry pie filling
1 (8 1/4 - ounce) can crushed pineapple, undrained
1 (18 1/2 - ounce) package yellow cake mix
1 cup margarine, melted
1 (3 1/2 - ounce) can flaked coconut (optional)
1 cup pecans

Spoon pie filling evenly into bottom of a 13 x 9 x 2 inch pan. Spread pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Pour margarine evenly over all. Sprinkle with coconut and pecans. Bake at 325F about 1 hour. Yield: 1 (13 x 9 x 2 inch) cake.
  • outsdr

Sweet & Sour Beets

Back in July, suzybel  posted a recipe for sweet & sour beets:

Now beets are good for you, especially men and their, um, plumbing. So I've read. I've been trying to learn to like beets- I like most vegetables, but for some reason, beets always have an oddly sweet dirt taste to me.

Anyway, I made this recipe, and it really wasn't bad. The beets still tasted like dirt, but they were far more palatable than they usually are right out of the can.

However, just like always, I did make a mistake with this recipe that really I should have caught- I used beets from a can for this, and I used cider vinegar instead of wine. Now, this probably would have been fine, if the can of beets that I used hadn't been PICKLED beets! The end result was definitely much higher on the sour side than the sweet side!

I do plan on making it again one day, using non-pickled beets. I am determined to like the purple buggers!

(Well, maybe not like them ... but at least be able to eat them without wrinkling my nose.)

ETA: As I have learned from the comments, there's a lot of different ways for me to try beets! Thanks!
  • rymrytr

From The Virginia House-Wife by Mary Randolph

Got cold, left over beef? Some Scallop Shells just lyin' around?

This Cookbook was published in about 1828. My copy, a modern reprint, is a combination of two Cookbooks and purports to be the first "American" cookbooks.

Seriously, Great Great Grandma had it pretty rough compared to you and I!


Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt and a little good gravy, fill scallop shells, two parts full, and fill them up with potatoes mashed smooth with cream, put a bit of butter on the top, and set them in an oven to brown.