I made a variation of a cottage pudding recipe today. I wasn’t sure what to expect, but the end result was much better than yesterday’s beverage.
I found cottage pudding in The American Woman’s Cook Book. There was also a blueberry variation, so I decided to use that recipe.
Results
Blueberry pudding ends up like a biscuity blueberry muffin. We ate them fresh out of the oven with some butter. They were a little drier than a traditional muffin, but the blueberries were juicy and made up for that. These cooked a lot faster in the oven than the recipe says, so watch them closely.
I used these for dessert, but they would be perfect at breakfast or for a snack. They were very easy to make.
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As promised, we tried the Ginger-Date Jumbles after being sealed in an airtight container for a week. We also sealed them according to the article with wax paper and tape. We kept some out of the containers to eat over the first few days.
The article suggested planning for double the usual shipping time, so we thought a week would be a good average time from the day the cookies were made to the day the soldier received their package. Remember–the cookies were only being sent to stateside soldiers and these cookie recipes were specifically created for lasting until the box got to its destination.
I would have been disappointed to get these cookies in a Christmas box. The first two days the cookies were moist and flavorful (and then they were gone!). After a week, we ate the ones that had been packaged. They were incredibly dry and tasteless. I couldn’t eat a whole one. I’m not sure how the Good Housekeeping recipe creators tested these cookies, but this recipe did not keep well.
I did like the cookies fresh, though. You can see the original blog post here.
Monday I posted a menu that included a recipe for Cheese Appetizers. It looked interesting, and unlike any of the other recipes I’ve seen from the war years, so I thought I’d test it. It was in the December 1942 Better Homes and Gardens.
My initial plan for this post was to find other snack mix recipes and include them, but I couldn’t find any. I know that modern party mix recipes were not published until the early 1950s, but I had assumed I could find something similar. Do you know of a snack mix that was commonly eaten in the first half of the 1940s? Let me know if you do, and I’ll add it here.
Cheese Appetizers
2 tbsp butter
1/2 tsp Worcestershire sauce
1 tsp salt
dash of cayenne
3 c bite-sized whole wheat cereal
3/4 c grated American or Parmesan cheese
Melt butter. Add Worcestershire sauce, salt, cayenne, and cereal. Sprinkle mixture with cheese and toss gently until cereal is coated.
Results
I used Wheat Chex and grated Parmesan cheese. With the ingredients measured as listed above, the mixture tastes like salty Parmesan cheese. If you like Parmesan cheese, this isn’t a bad thing, but it definitely needs something else to work as an appetizer today.
First, I would cut the amount of salt in half. I’d add more cayenne because a dash doesn’t offer much flavor in this recipe. I added more Worcestershire sauce and it helped a bit, but this mixture could use some outside help. I’d add things like pretzels and breadsticks for variety.
I think these cheese appetizers would be great as croutons in a salad. You could crush them and use them for breading in a chicken dish. If you like crackers in your tomato or potato soup, tossing a few of these in your bowl would add nice flavor and texture. I think I am going to use the remaining mix I have to make a movie night party mix.
Let me know if your family has a snack mix recipe that’s been passed down. Is it similar to this one, or more like the mix we think of today when eating a snack mix? Can you think of other uses for this recipe? How would you serve it?
