Monday

Fudge


 
According to this article American fudge has only been around since the late 19th century. It is so rich and delicious I would have guessed that a baker for some French king from long ago had invented it. The only thing better than homemade chocolate fudge is homemade chocolate fudge with nuts!

Friday

Frosting


 
Okay, I know, another frosting recipe. When I decided to scan and share every recipe in the box I had no idea there would be so many FROSTING RECIPES! Now that I think about it, that probably means there are more to come. You have been warned…

Wednesday

Christmas Candy


 
The timing for this recipe was almost perfect. I switched this recipe with the one that will appear on Friday. My wife speculated that the sugar and water would be cooked in a double boiler and then dropped by the spoonful onto parchment paper to cool, leaving one with peppermint candy. Merry Christmas!

Monday

Chocolate Frosting


 
This recipe says it will produce enough chocolate frosting for two 9 inch layers of cake or 24 cup cakes. It specifically mentions Eagle brand milk so I went to (where else these days) their website to learn more about the company. Eagle was first introduced in 1856 and was soon used by the military (I assume Union troops) during the American Civil War. To learn more about the history of this brand, and to find some more recipes, click here.

Friday

Good Icing


 
Our next recipe is yet another one for frosting, and a pretty simple one at that. Since there is really nothing else to write about a frosting recipe how about a video on how to separate egg yolk from the white, non-plastic bottle version.

Wednesday

Oatmeal Cake


 
I have eaten plenty of oatmeal cookies over the years but never oatmeal cake. I wonder if there is much of a difference. The ingredients all sound about the same between the two; white and brown sugar, cinnamon and nutmeg. Maybe this is basically a recipe for one big oatmeal cookie!
As a side note the second ingredient listed is a stick of Oleo, which is what margarine used to be called. You can find more information about Oleo here.

Monday

Apple Cake


 
This apple cake recipe sounds pretty good, and 3 cups of diced apples to 1 ½ cups of flour would leave you with more apple than cake. Add the entire cup of sugar and you have got some sweet apple goodness.

Friday

White Frosting


 
These two recipes for white frosting are in different handwriting. I think the tan card was written by the owner of the box, while the reddish card was given to her.
I wonder if the slight difference in ingredients makes that much of a difference in taste.

Thursday

Minute Fudge Frosting


 
This simple and quick to prepare recipe claims the frosting will cover a “loaf cake 8” square 2” high.” Two inches of frosting on a cake seems a little excessive, until one remembers it is fudge frosting!

Monday

Best Economy Date Cake #2


 
This is a duplicate of the previous Best Economy Date Cake. Why would someone keep the same recipe on two separate cards in the same recipe box? Maybe it was copied for a friend and never given away.

Friday

Brown and Serve Rolls


 
After wading through these lengthy instructions for preparing dinner rolls I think I know why most people anymore just pick up a package at the grocery store as needed.
But, like homemade bread, I bet these homemade rolls would have a superior taste and texture to what you buy in the store.

Wednesday

Small Chocolate Cake


 
Every recipe we have come across so far that has chocolate in the title is spelled “chocklet.” I wonder if there is a word I don’t know I constantly misspell. My honest guess would be yes.
As for this recipe the small measurements agree it would indeed be a small cake.

Monday

Applesauce Cake


 
Most baked goods I have eaten that call for applesauce as an ingredient have been moist, and the addition of raisins to this recipe just makes it all the better. I think it would serve well unfrosted, so as not to cover up the apple flavor.