Daily Calendar Recipes Holiday foods Specialty Foods St. Patrick's Day admin 5 years agoNovember 27, 2021

St. Patrick’s Day 1950’s Blarney Stones

St Patrick’s Day

Martha Crane (Saint Patrick’s) Blarney Stones

2 egg cake – 2 c cake flr, 3 t. B.P., ½ t. salt, ½ c short, 1 ¼ c sugar, 2 eggs, 2/3 c milk, 1 t. vanilla – 8×12” greased pan.

350degrees 30 – 35 min.

Sift dry ingreds, cream sugar & short, add eggs – beat well – alternate dry & liquid ingreds. Bake – cool (best made day before cutting) cut into 24 pieces & spread all side with icing & roll in 3c. chopped peanuts.

Icing:

May have to add liquid as you go.

1 c butter, 6 c. sifted conf. sugar, 6 T. milk, 1 t. vanilla. Cream butter & add sugar, milk, vanilla & heat til smooth.

Flr. = flour; B.P. = baking powder; sq. = square pan; conf. = confectioners’ sugar; veg. short. = vegetable shortening; b. cream = butter cream. Ingreds. = ingredients

Confectioners’ sugar is different from powdered sugar, it does not have cornstarch mixed into it like powdered sugar has.

These are from a nice set of books I got from Columbus, Wisconsin, belonging to a Mrs. Corinne Christians; they are mostly dated in the 1950’s, except one book is dated in the 1920’s. She was likely a secretary as a lot of the recipes are written in shorthand; I will need to find someone who knows how to read that, I certainly do not!

All through these cookbooks are the holiday recipes listed here, the ones from the 1950’s. Just a few of the names noted in these are;

Martha Crane

Helen (I think she is also a Crane)

Luella Mortenson

Vera Ogenbrink

Christine Halden

Jane or Joan Hood

Also a Martha B.

Mrs. Mortenson

Betty Moore (address is 511 Canal st N.Y. 13)

Mary Bailey

Helen Joyce