Carrots with Brown Sugar Recipe by Ruth Paget
Serves 4
Ingredients:
-2 tablespoons butter
-2 tablespoons brown sugar
-1 (15-ounce) can drained, whole tiny carrots
Steps:
1-Melt butter and brown sugar in a skillet.
2-Add carrots and roll them in the brown sugar mixture until they are completely glazed.
Serve with roast ham.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Cucumbers with Sour Cream Recipe by Ruth Paget
Serves 4
Ingredients:
-2 cucumbers
-1 cup sour cream
-1 teaspoon salt
-4 lettuce leaves
-2 tablespoons cut-up chives
Steps:
1-Slice skin off the cucumbers. Then, cut the cucumber into 1/8-inch slices.
2-Combine cucumbers, sour cream, and salt.
3-Place lettuce leaves on a plate. Spoon cucumber mixture on top of the lettuce leaves evenly.
4-Sprinkle cut-up chives evenly on top of the cucumbers and serve.
Serve as a side dish for roast ham.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Buttermilk Coffee Cake Recipe by Ruth Paget
Serves 6 to 8
Ingredients:
-2 ½ cups flour
-1 teaspoon salt
-2 teaspoons baking powder
-1 teaspoon baking soda
-2 cups brown sugar
-1 teaspoon cinnamon
-1 teaspoon nutmeg
-1 cup buttermilk
-2 beaten eggs
-2/3 cup softened butter
Steps:
1-Preheat oven to 375 degrees Fahrenheit.
2-Place flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg in a large bowl and mix well.
3-Mix buttermilk and beaten eggs together. Add buttermilk mixture to dry ingredients and thoroughly mix.
4-Add butter to batter and thoroughly mix to blend.
5-Grease a 9-inch square pan and shake flour in it to coat bottom and sides. Pour batter into the pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Jam-Top Coffee Cake Recipe by Ruth Paget
Serves 6 to 8
Ingredients:
-3 ¾ cups flour
-1 teaspoon salt
-1/3 cup sugar
-1 (0.25-ounce) yeast cake dissolved in ¼ cup lukewarm water
-1 cup scalded milk
-2 beaten eggs
-1/2 cup jam
Steps:
1-Preheat oven to 400 degrees Fahrenheit.
2-Place flour, salt, and sugar in a bowl and mix thoroughly.
3-Add yeast water to flour mixture.
4-Add scalded milk to beaten eggs and mix well. Add flour and yeast mixture to milk and egg mixture and blend till a dough forms. Form dough into a loaf.
5-Grease and flour a loaf pan. Place dough in the loaf pan. Spread jam along the top of the dough.
6-Bake coffee cake for 10 minutes at 400 degrees Fahrenheit. Then, lower the heat to 350 degrees Fahrenheit and bake for 30 minutes.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Chocolate Cream Drop Cookies by Ruth Paget
Makes 24 cookies
Ingredients:
-2 cups flour
-1/2 cup sugar
-1 teaspoon salt
-1 beaten egg
-1 teaspoon vanilla
-1 tablespoon cream
-1 (1-ounce) square melted sweet chocolate
-1/2 cup soft butter
Steps:
1-Preheat oven to 400 degrees Fahrenheit.
2-Place flour, sugar, and salt in a large bowl and mix well.
3-Mix egg, vanilla, and cream together. Add dry ingredients to the wet ingredients and blend well.
4-Add melted chocolate to the batter and blend till the mixture is the color of the chocolate.
5-Use two spoons to scoop and push drop cookies onto the cookie sheets. Bake for 8 to 10 minutes and cool on a rack.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Almond Drop Cookie Recipe by Ruth Paget
Makes 24 cookies
Ingredients:
-2 ¼ cups flour
-1 teaspoon salt
-3/4 cup sugar
-1 teaspoon baking powder
-1 beaten egg
-1 teaspoon almond extract
-1 cup softened butter
-parchment paper for cookie sheets
Steps:
1-Preheat oven to 400 degrees Fahrenheit.
2-Place flour, salt, sugar, and baking powder in a bowl and mix well.
3-In a separate bowl, mix egg and almond extract together. Add butter to this mixture and stir well.
4-Mix dry ingredients into wet ones and blend well.
5-Use two spoons to scoop and push drop cookies onto cookie sheets.
Bake 10 to 12 minutes and cool on a rack.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Chocolate Cake Recipe by Ruth Paget
Serves 6
Ingredients:
-2 cups cake flour
-1/2 tablespoon salt
-1 ¼ cups sugar
-2 tablespoons baking powder
-2 beaten eggs
-1 cup milk
-1 tablespoon vanilla
-3 (1-ounce) squares unsweetened chocolate or 1/3 cup cocoa
-1/4 pound softened butter
Steps:
1-Preheat oven to 325 degrees Fahrenheit.
2-Place flour, salt, sugar, and baking soda in a large bowl and mix well.
3-Mix eggs, milk, and vanilla in a separate bowl. Add dry ingredients to wet ingredients and blend well.
4-Melt chocolate for 30 seconds to 1 minute in a microwave or in a double boiler. Mix butter into the chocolate. Mix until the butter is the color of the chocolate.
5-Grease an 8-inch baking dish and shake flour all around pan to coat edges.
6-Pour batter in the pan. Bake for 30 minutes or until a toothpick comes out clean.
7-Run a knife around the cake edges and rub a cloth soaked in cold water on the bottom of the pan. Put a large plate over the pan and invert the pan.
8-Let the cake cool and then frost.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
