Two more recipes from the 1930s for you to try! The first one would have been made for a special occasion, while the second one would have been made for family desserts.
Enjoy reading and making. Or maybe just thinking about making. It's up to you!
Hawaiian Refrigerator Pie
20 graham crackers, rolled fine
4 tablespoons sugar
5 tablespoons melted butter
1 package lemon flavored gelatin
1 3/4 cups boiling water
1 cup canned crushed pineapple and juice
1 1/2 cups cream, whipped stiff
8 graham crackers, rolled fine
1 tablespoon confectioner's sugar
Combine the ingredients of the crust, blending well. Pat the mixture firmly over the inside, bottom, and sides of a ten inch pie pan. Chill this while you make the filling. For the filling, dissolve the gelatin mixture in the boiling water, then add the pineapple, which--if fresh--must be scalded. Chill this combination and just as it starts to thicken add the whipped cream, graham cracker crumbs, and the sugar. Our the mixture into the cracker shell until set."
---"Tribune Recipes," Chicago Daily Tribune, September 11, 1936
Tomato Soup Cake also known as Mystery Cake
Makes 1 Loaf Cake
- 1 cup granulated sugar
- 1 tablespoon shortening
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 can condensed tomato soup
- 2 cups all-purpose white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup seedless raisins
- Liberally grease an 8 inch by 4 inch loaf pan and set aside.
- Preheat oven to 350F
- In a large mixing bowl, using the back of a wooden spoon, blend the shortening and butter into the granulated sugar. The mix will be crumbly and any pieces of butter or shortening should be quite small, similar to the texture of sand.
- Add the cinnamon, cloves, nutmeg and condensed tomato soup to the mixing bowl and stir until all of the ingredients are fully combined. The mixture should be homogeneous and without any lumps.
- Slowly add the flour to the mixing bowl in half cup increments, stirring between each addition until all of the flour is fully combined.
- Add baking powder, baking soda, and the seedless raisins to the mixing bowl. Continue stirring until all ingredients are fully incorporated into the cake batter.
- Pour the cake batter into the greased loaf pan (8" x 4"). Place the loaf pan into the oven and bake at 350F for about 1 hour or until a toothpick inserted into the center of the cake tests done.
- Cool the loaf pan on a wire rack for 20 minutes before removing the cake from the pan.
- Slice the cake and serve warm.
The cake can be served on its own or it can be accompanied by a dollop of whipped cream or ice cream.