That intrepid Retro Cake cook, T.W. Barritt of Culinary Types has asked for some information on a cookbook in his possession. It is a 1930’s copy of The American Woman's Cookbook edited by Ruth Berolzheimer.Well, this one was an interesting challenge, T.W.!
Ruth Berolzheimer died in 1965 after a long and illustrious career as a “cooking and child welfare expert” (according to her obituary). She was for years the director of the Culinary Arts Institute, and the editor/author of a number of books.
The The American Woman's Cookbook was originally published in 1939 (or perhaps 1938?) by the directors of the College of Home Economics of Cornell University, under the auspices of the Delineator Institute – and it seems that it was descended from an earlier Delineator Cookbook. The Delineator Cookbook in turn was derived from a fashion magazine called The Delineator, which was originally produced in the 1870’s by the Butterick sewing pattern company.
The book contains over 10,000 recipes, and went to many printings of many editions. From the outset was considered a trustworthy and comprehensive resource, and I was delighted to find that for those of us not lucky enough to own a real copy, there is an online version available via the Internet Archive. So – thankyou for the idea, T.W, it has led me to a new resource.
One-Two-Three-Four Cake (Measure Cake)
1 cup butter or other shortening
2 cups sugar
3 cups sifted cake flour
4 eggs, separated
¼ teaspoon salt
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
Cream shortening and sugar until fluffy. Add egg yolks 1at a time, beating thoroughly after each one is added. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture, beating until smooth after each addition. Fold in stiffly beaten egg whites. Pour into pans linedwith waxed paper and bake in moderate oven (350F.) 25 minutes. Makes 3 (9 -inch) layers.
1 pound butter (2 cups)
1 pound sifted cake flour (4 cups)
10 eggs, separated
1 pound sugar (2 cups)
1 teaspoon vanilla
Cream butter, work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 5 minutes. Bake in 2 loaf pans lined with waxed paper, in a moderately slow oven (325F.) 1 ¼ hours. Makes 2 loaves (8x4 inches).
Tomorrow’s Story …
Duck Egg Ideas.
Quotation for the Day …
I dislike feeling at home when I am abroad. George Bernard Shaw