Retro Recipe: Coconut Queen Party Cake

From the cookbook "Here Are The Cakes America Loves", 1950:

Coconut Queen Party Cake with Marshmallow Frosting

Cake:

• 2¾ cups cake flour, sifted

• 4 teaspoons baking powder

• ½ teaspoon salt

• ¾ cup shortening

• 1½ cups sugar

• 4 egg whites

• 1½ teaspoons vanilla extract

• 1 cup milk

Sift together dry ingredients and set aside. Cream shortening thoroughly. Gradually add the sugar, mixing continuously. Add egg whites, one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk, beating until smooth after each addition.

Pour into 2 well-greased 9-inch cake pans. Bake at 350°F for about 35 minutes. Cool layers slightly and remove from pans. Cool completely.

Frosting:

• 2 egg whites

• 1½ cups sugar

• 6 tablespoons water

• 6 large marshmallows, quartered

• 1 teaspoon vanilla extract

• ¼ teaspoon baking powder

In the top of a double boiler, combine first 4 ingredients. Cook over rapidly boiling water, beating with a rotary egg beater about 10 minutes, or until mixture stands in peaks. Remove top of double boiler from heat.

Add the vanilla extract and baking powder and beat about 5 minutes, or until frosting is thick and of good spreading consistency.

Sprinkle 1 cup of grated coconut over top and sides. If desired, tint coconut by placing it with 2 drops of liquid food coloring in a covered pint jar. Shake until coconut is evenly tinted.

source: adapted from midcenturymenu.com.

Retro Recipe: Petticoat Stiffener

 

After the rationing and shortages of World War II, women were longing for frivolity.

Enter fashion designer Christian Dior in 1947. His debut collection was called "Corolle"... literally, the botanical term for a circlet of flower petals. "I have designed flower women," said Dior of his new silhouette that emphasized wasp waists and flared, petticoated skirts. Harper's Bazaar dubbed it the "New Look", and Dior's name in fashion history was made.

Dior's New Look dominated the fashion world for about 10 years, progressing from a gentle swish in the early 50's to a round ball like bouffant effect by the 1960's (think, Mad Men). Tiered, ruffled petticoats were extremely popular, especially with teenage girls, often worn 2 or 3 at a time. Each petticoat was stiffened in some way either by conventional starch or a strong sugar solution.

From Grandma's Vintage Recipes, a DIY concoction to add pouf to your petticoat and crunch to your crinoline:

3/4 cup cornstarch
2 tablespoons turpentine
2 tablespoons borax
1 quart cold water

Stir up.
Dip in & iron dry.

 

images: (top) etsy.com
(bottom) fashion.lilithezine.com

Retro Recipe: Party Sandwich Loaf

Wow your yuletide guests this year with a wonderful "Party Sandwich Loaf"!

Party Sandwich Loaf

Prepare fillings (below). Trim crusts from 1 loaf unsliced sandwich bread. Cut loaf horizontally into 4 equal slices. Spread one side of 3 slices with softened butter. Place 1 bread slice, buttered side up, on serving plate. Spread evenly with Shrimp Salad Filling. Top with second bread slice and spread evenly with Cheese-Pecan Filling. Top with third slice and spread evenly with Chicken-Bacon Filling. Top with remaining bread slice. Frost top and sides with Cream Cheese Frosting (below). Chill until frosting has set, about 30 minutes. Wrap loaf with a damp cloth and continue to chill 2-1/2 hours, or overnight. 12 to 14 servings.

Shrimp Salad Filling
• 1 hard-cooked egg, finely chopped
• 1 can (4-1/2 oz.) broken shrimp, rinsed and drained
• 2 tbsp. finely chopped celery
• 1 tbsp. lemon juice
• 1/8 tsp. salt
• Dash pepper
• 3 tbsp. mayonnaise

Mix all ingredients.

Cheese-Pecan Filling
• 1 pkg. (3 oz.) cream cheese, softened
• 1 cup finely chopped toasted pecans
• 1 can (8-3/4 oz.) crushed pineapple, well drained

Mix all ingredients.

Chicken-Bacon Filling
• 8 slices bacon, crisply fried and crumbled
• 1 cup finely chopped cooked chicken
• 1/4 cup mayonnaise
• 1 tbsp. finely chopped pimiento
• 1/4 tsp. salt
• 1/8 tsp. pepper

Mix all ingredients.

Cream Cheese Frosting
• 2 pkg. (8 oz. each) cream cheese, softened
• 1/2 cup light cream
• Green food coloring

Mix cheese and cream thoroughly. Add a few drops food coloring to tint frosting a delicate green.

image and recipe source: flickr.com

Retro Recipe: Coppertone Cocktail

Ingredients:

• 1/2 oz dark rum
• 1 oz Malibu rum
• 3 oz pineapple juice
• float melon liqueur

Mixing instructions:

Combine dark rum, Malibu rum, pineapple juice & ice in mixing tin. Shake. Strain over ice and float melon liqueur. Sprinkle with cinnamon.

This cocktail combines my love for coconut with my obsession of suntan lotion. Enjoy!

Cheese Fondue Recipe from Expo 67

I'm really amazed at some of the things that I find on the Internet. Like this recipe from the Swiss pavilion at Expo 67:

Cheese Fondue

• 1 lb. Swiss cheese ends
• 2 tbsp. flour
• 1 clove garlic
• 2 cups dry white wine
• 1 tbsp. lemon juice
• 3 tbsp. Brandy (or Kirsch)
• Pepper or Paprika to taste
• 2 loaves crusty French or Italian bread, cut into cubes
• a fondue pot or chafing dish
• fondue forks

Dredge the cheese lightly with the flour. Slice the garlic and rub over the inside of the pot. Discard garlic. Pour in the wine and set over moderate heat on the stove. When air bubbles begin to rise, add the lemon juice. Begin adding the cheese by handfuls, stirring with a wooden spoon until the cheese is melty. Add the brandy and spices, stirring until blended. Serve in a heated pot, adjusting the heat to keep the pot bubbling but not burning. Using long fondue forks, spear pieces of bread, dunk them and place on the plate to cool and eat. Tradition dictates that the woman who loses her bread in the pot has to kiss the man on her left. This can clearly be expanded in scope.

image: (top) expo67.ncf.ca
(bottom) author's own