Daily Calendar Recipes History Olson Family Cookbook Specialty Cakes admin 4 years agoApril 12, 2022

April 15th 1932; The Olson Family Cookbook; Jelly Roll, Coconut Cookies, Rosettes, Chocolate Filling

Sauris North Dakota 1920’s – 30’s

April 15^th 1932

Baking a Jelly Roll

I just finished baking a jelly roll, putting in as filling chocolate frosting instead of jelly. I really should have put in chokecherry jelly. Now I am making one and one-half batches of Coconut Drop Cookies. Mamma is making rosettes. The latter is for Alma’s Ladies Aid which is to be tomorrow. Millie is there to assist her today with preparations.

It is a beautiful day – with a cool north breeze. Monday, the 11^th, Raymond made his initial appearance in the field.

Jelly Roll

3 eggs 1 tsp. baking powder

1 cup sugar ¼ tsp. salt

1 tsp. milk 1 cup flour

Jelly 1 tbsp. melted butter

Beat egg whites until light, and gradually add the sugar and then the milk, flour, salt, baking powder and melted butter. Line a dripping pan with buttered or oil paper, turn in the mixture, spread evenly, bake 12 minutes in a moderate oven. When baked, turn on a cloth covered with powdered sugar. Cut a thin (strip) off of sides and ends of cake, spread with jelly while still hot, and roll up cake by means of the cloth. Keep roll in shape until cake cools.

Rolling must be done quickly while cake is hot, to prevent cracking.

Jelly Roll

1 cup sugar

1 cup flour

1 teaspoon cream of tartar

½ teaspoon soda

1 pinch salt

4 eggs

with Chocolate filling/frosting

Filling

2 ½ squares (2 ½ oz.) unsweetened chocolate

3 tbsps. Cream

1 egg yolk

¾ cup powdered sugar or confectioner’s sugar

1 tbsp. salt

1 tsp. vanilla extract

Save egg white for icing. Melt chocolate in top of double boiler; add cream and egg yolk; mix in sugar gradually; add cornstarch which has been mixed in with a little cold water and cook, stirring constantly until smooth and thick; add salt and vanilla. Spread thickly between layers of cake.

Icing

1 unbeaten egg white

1 ¼ cup confectioner’s sugar

1 tsp. butter

1 tbsp. thin cream

1 ½ sq. (1 ½ oz.) unsweetened chocolate

Melt chocolate, put egg white into shallow dish; add sugar gradually, beating with wire whip; add butter, melted chocolate and cream and beat well until of right consistency to spread.

Chocolate Roll Cake

Beat 2 egg yolks; add 1 cup sugar slowly and 4 tablespoons cold water. Sift 1 cup flour with 1 ½ teaspoons Royal Baking Powder and ½ tsp. salt, add alternately with 2 beaten egg whites. Spread very thinly on greased pan. Bake in moderate oven about 15 minutes. Turn out on damp cloth – trim edges, spread with filling and roll in cloth while warm. When cool remove to plate, and sprinkle with powdered sugar.

Filling

Scald ¾ cup milk with 1 ½ squares unsweetened chocolate. Thicken with ¼ cup flour mixed with ¼ cup cold milk; add 1 tablespoon butter. Beat ½ cup sugar, 1 egg and ¼ teaspoon salt together and add. Cook over hot water until smooth and thick. Add ½ teaspoon vanilla and spread.

Coconut Cookies

2 cupfuls brown sugar 3 cupfuls of flour

¾ cupful of shortening 1 teaspoonful of cream of tartar

2 beaten eggs ¼ teaspoonful of salt

1 teaspoonful of vanilla 2 cupfuls of cocoanut

1 teaspoonful of soda

Cream the sugar and shortening together. Add the beaten eggs and vanilla and mix. Add the soda dissolved in 1 tablespoonful of hot water, then the flour sifted with the cream of tartar and salt. Add the cocoanut and mix to a dough. Shape into two long rolls, chill until firm, then slice and bake in a moderate oven of 400 degrees for about 12 minutes.

A fine recipe.