Holiday Baking #61 The Finale! New Year’s Eve

Webster New York 1903 – 1918

New Year’s Cake      

Gingerbread Nuts

Decatur Georgia 1920’s

New Year’s Eve Cake              

Hartshorn – Ammonium carbonate is made by dry distillation of oil of hartshorn, which is made by the destructive distillation of male red deer horns. (Can be used as smelling salts) Also known as Baker’s ammonia, it is still used in baking some old-world cookies such as Springerle, a favorite Holiday treat that can be kept for long periods of time without hardening and retains the intricate molded designs. It can be used for thin, dry cookies and crackers as it releases ammonia and carbon dioxide, but not water.
It was mainly used in the 17th and 18th centuries, before baking powder. It can be very pungent with the smell of ammonia when baking, and thinner cookies will allow the smell to dissipate.
As a safety concern; use with care! The amino acids in some fruits, nuts and whole grains (asparagine) react with the ammonia released while baking to form acrylamide, which is a carcinogen. Do Not breathe in the fumes of the baked goods using baker’s ammonia when removing from the oven!
Substitute 1 teaspoon of baking powder for ½ teaspoon of hartshorn.

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! 

New Year’s Dips – 1958                                                   Luella

No. 1    1 can frozen cr. Shrimp soup, thawed 1 8oz pkg. cr. Cheese 1 t onion juice or powder or garlic 1 drop tobacco.  Blend all together. (one of best)

No. 2    3 T. lemon juice – 1 t. fine onion or juice 1 t. salt – ½ t. wors. Sauce 1 c. mashed avocado.  Add gradually to 1 8oz. pkg. cr. Cheese and blend all.

No. 3    1 8oz. pkg. cr. Cheese ½ c. mayonnaise 1 2 ¼ oz. devilled ham 2 oz. pimento (optional) ½ t. onion juice ¼ t. wors. Sauce salt & pepper to taste. 

No. 4    4 oz. cr. Cheese – mayonnaise to soften 1 jar junior chopped chicken (3/4oz.) 1/8 t. curry powder.

Other dip seasonings.

Ham & cr. Cheese – prep. Mustard, wors. Sauce, horseradish, onion & garlic powder, lemon – bouillon, cubed parmesan cheese.  

Wors. = Worchester sauce; cr. cheese = cream cheese; cr. Shrimp = cream of shrimp; pkg. = package; prep. = prepared.  

Joan Hood

Holiday Soup

2 slightly beaten eggs, 2 cans cond. Tomato soup, 2 cans milk – heat to under boiling- add to eggs & return just to heat well.  Add a dash of cinn. or nutmeg.  Serve with cheese crackers or doughnuts. 

One for the Road Soup

1 can cr. Mushroom, 1 can cr. Asparagus, 1 can cr. Chicken, 2 cans milk.  Heat together.

Open House Soup

1 can beef froth, 1 can cond. Gr. Pea soup, 1 can tomato soup, 1 can milk – heat & add last 1 t. sherry.

Busy Day Soup

1 can tomato soup, 1 can bean soup, 2 cans water – heat & add last 1 t. sherry, lemon peel.   

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563