This great recipe comes from Sunset’s Kitchen Cabinet Recipes, Volume I, a collection of recipes from Sunset magazine originally published from 1929 to 1933. The recipes were used submitted and editor tested. I love all the gorgeous pictures in this book, as shown below. Enclosed is a recipe from the book, a chocolate steamed pudding …
Lady fingers go by a variety of names: ladyfingers (one word), cat’s tongue, and langue de chat (French for cat’s tongue). They are a plain cookie that can be used for lining dessert molds and can handle soaking up liquids without simply falling apart. They can be purchased from gourmet shops, but just as easily …
My perfect pie crust recipe is the one pie crust recipe I use most frequently. It makes a big batch, rolls out easily, and is practically foolproof. There are lots of different versions out there for a ‘perfect pie crust’ and most generally have the same ingredients: flour, fat, an egg, an acid, and a …
Think angel food cake is a recent invention? Angel food cake has been around a very long time, and the author of The American Pastry Cook, Jessup Whitehead, goes into detail about its origins way back in 1894, and makes you appreciate this gem of a cake. His tips, which are still put to use …
Ratafias are flavored liqueurs made of sweetened, infused spirits. They were used in confectionery and pastry, and came in different colors and flavors. From Wikipedia: Ratafia is a term used for two types of sweet alcoholic beverage, either a fortified wine or a fruit-based beverage. The latter type is a liqueur or cordial flavored with …
The 1911 copy of Royal Baker and Pastry Cook included a recipe for chocolate cakes baked in patty pans. Of course, since the recipe book is published by a baking powder company, baking powder is the most important ingredient. My copy included a small flyer, Facts Worth Knowing, describing the differences in the different baking …
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