For the first Monday of August, we went with something light as the main dish. This menu is from Ruth Wakefield’s Toll House Tried and True Recipes (1941). It was listed in the “inexpensive everyday meals” section. This recipe book deserves a post of its own, so I’ll have that ready for you later this week.
The recipes in this book are written a bit differently than I’m used to, so it was a little more difficult to determine what the ingredients were and how much of certain items was needed. In fact, the apples in the apple cake were only mentioned once when the recipe called for pressing apples into the batter. There was no other mention of how many apples we needed, or if they were to be peeled and sliced, and so on. I’ve tried to fix that for you here because these are great recipes that should be tried in today’s kitchens.
Vegetable Chowder
1/3 c. half-inch cubes salt pork
1 onion, finely chopped
1 1/2 c. half-inch potato cubes
1/2 c. diced celery
1/2 c. half-inch parsnip cubes
1 c. carrots, cut in thin strips
1/2 c. green peppers, chopped
1 qt. boiling water
3 c. hot milk
2 tsp salt
1/4 tsp pepper
1/4 c. dried bread crumbs
1 tsp chopped parsley
Serves 6.
Cook the salt pork in a saucepan until crisp. Remove the pork. Add the onion and cook for 5 minutes. Add the potato cubes, celery, parsnip cubes, carrots, green peppers, and the water. Cook about 20 minutes until vegetables are tender. Add the milk, salt, pepper, bread crumbs, and parsley.
Popovers
2 c. flour
1/2 tsp salt
2 c. milk
2 eggs, beaten until light
Mix and sift the flour and salt. Add the milk gradually so the mixture doesn’t get lumpy. Add the eggs. Beat 3 minutes with an egg beater. Pour into hot, well-greased iron gem pans at 450°, then decrease heat to 350° for 15 minutes. This recipe makes 2 dozen.
Note: We baked ours in muffin pans and adjusted the time in the oven accordingly.
Dutch Apple Cake
2 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
3 tbsp sugar
4 tbsp butter
1 egg
1 1/4 milk
2 apples, peeled and sliced
1/4 c. sugar
1/2 tsp cinnamon
Mix and sift together the flour, baking powder, salt, and 3 tbsp sugar. Cut the butter into the dry ingrediants. In a separate bowl, beat the egg and milk. Stir into the first mixture. Put this in a shallow buttered pan and press the edges of the apple slices into the dough. Sprinkle with a mixture of 1/4 cup sugar and 1/2 cup cinnamon. Glaze with lemon sauce.
Lemon Sauce
1 c. sugar
3 tbsp flour
pinch of salt
2 c. boiling water
Juice and zest of 1 lemon
2 tbsp butter
Mix sugar, flour, and salt and gradually add the water, stirring consistently to keep the mixture smooth. Boil for 5 minutes. Add the lemon zest, juice, and butter. Pour over cake.
Results
The vegetable chowder was very bland. We added onion powder, garlic powder, and beef bouillon to try to add some flavor. It helped, but if we made it again, we would use broth instead of the water. It was a nice light soup for a hot summer day. The popovers were light and fluffy and went well with the soup. They had little air pockets in them that would have been a great place to put some jam and butter.
The cake was the star of this menu. Three different people commented that it looked like a giant apple cinnamon roll. It was sweet and warm and gooey. The lemon sauce added a bit of tartness. It would make a great weekend breakfast and would shine in a brunch spread. Addie (@sugaraddies) placed the apples in a rosette, an idea that really worked well in the round pan. We’ll definitely make this again.
