Desserts from the early 1950s

This week’s saying ... "When saving for old age, be sure to put away a few pleasant thoughts about the days that used to be.”–Traditional Proverb

Guaranteed, there is no better dessert than a homemade dessert—especially if it’s from my mother's or grandmother's kitchen. No wonder my wife Lisa is a great cook, as she has access to these recipes from the 1930s, ’40s and ’50s. So I guess this old redneck takes credit for these recipes of tasty desserts, as they were passed on to me. (PS: no doubt sleeping in the dog house tonight.)

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Treat for the Kids

Ingredients

4 cups rice krispies

1 cup 32% cream, whipped

½ cup liquid honey or maple syrup

Method

Combine all ingredients. Pile into sherbet glasses. Garnish with red cherries and serve as soon as possible. This will serve about 8 eager children.

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Tasty Strawberry Marlow

Ingredients

25 marshmallows, quartered

1 cup hot milk

⅛ tsp. salt

1 cup 32% cream

¾ cup strawberries, crushed

3 tsp. fructose sugar

Method

Add marshmallows to hot milk and place in double boiler until marshmallows are melted. Add the salt to whipping cream, then whip. Turn into freezing tray and freeze 3 to 4 hours. Add berries, which have been standing covered with the fructose sugar. Chill and allow to stand until slightly thickened. Enjoy!

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Royal Plum Pudding

Ingredients

2 cups all-purpose flour, sifted

2 cups raw carrots, grated

¼ lb. ground suet

1 ¾ cups seeded raisins

6 tbsp. corn syrup

6 tbsp. molasses

1 egg, beaten

½ tsp. salt

1 ½ tsp. baking powder

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1 ½ tsp. baking soda.

Method

Combine flour, carrots, suet and raisins. Add remaining ingredients and mix well. Pour into greased 2 qt. pudding mold, set on rack in a covered kettle with enough boiling water to come halfway up sides of mold. Steam on top of a range for 5 hours, adding water if necessary. Unmold and serve with sauce. Can be made several weeks ahead. Steam 1 hour before serving.

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Just Old-Fashioned Plum Pudding

Ingredients

1 cup sugar

1 cup flour

2 tsp. baking powder

½ tsp. baking soda

1 tsp. Cinnamon

½ tsp. Nutmeg

¼ tsp. clove

¼ tsp. ginger

1 cup breadcrumbs

1 ½ tsp. ground suet

¼ lb. cut mixed peel

1 cup seedless raisins

1 cup currants

¼ lb. cut mixed fruit

6 eggs, beaten

Mixed fruit juice, to moisten

Method

Sift together sugar, flour, baking powder, baking soda and spices. Add breadcrumbs and suet. Mix well. Add fruit and nuts, when thoroughly mixed. Beat eggs and add about 1 ½ cups of fruit juice (oranges, pineapple, etc.), more if needed to moisten. Pack in cans. Cover with greased brown paper. Bring to a boil and simmer for 3 hours. Store in a cold place. Simmer for one hour before serving. Serve hot with preferred sauce.

Ingredients (suggested sauce)

½ cup butter

Pinch of salt

2 egg whites, beaten until stiff

½ cup brown sugar

¾ cup cream, whipped with a little vanilla

Method

Cream the butter, sugar and salt. Fold egg whites into creamed mixture. Set bowl in hot water and heat through. Cool in refrigerator. Just prior to serving, add whipped cream and vanilla.

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Sour Cream Fudge

Ingredients

3 cups brown sugar

1 cup sour cream

1 tsp. vanilla

½ cup butter

1 cup nuts, chopped

Method

Combine sugar and sour cream. Boil to soft-ball stage. Remove from heat and add vanilla and butter. Beat until mixture begins to granulate and then add the nuts. Pour into a 8 x 8 pan.

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Old-Fashioned Caramel Roasted Popcorn

Ingredients

1 cup popcorn, popped

1 cup brown sugar

½ cup butter

¼ cup corn syrup

½ tsp. baking soda

¼ tsp. vanilla

Method

Pop 1 cup of kernels. Pour into in a large bowl. While stirring gently over medium-high heat, add the following to a sauce pan: 1 cup brown sugar, ½ cup butter, ¼ cup corn syrup. Heat mixture until it bubbles, and then boil gently for 5 minutes. Remove from stove, add ½ tsp. baking soda and stir well. Now add ¼ tsp. vanilla.Pour hot syrup, gradually, over popped corn while stirring gently. Transfer this into a large uncovered roasting pan. Roast in a 225℉ oven for 1 hour, stirring every 15 minutes. Keep in a covered container.

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Simple Old-Fashioned Rhubarb Pie

Ingredients

3 cups flour

1 cup sugar

1 egg, beaten

2 cups rhubarb, cubed

1 recipe plain pastry

Method

Sift flour and sugar together, add egg and beat thoroughly, then add rhubarb.Bake uncovered in hot oven ( 425℉) for 10 minutes. Reduce temperature to 350℉ and bake for for 35 minutes longer. This will yield a 1- by 9-inch pie.

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Preserving Children for the Future

Ingredients

1 large open field and a brook

½-dozen children

Stones

2 or 3 dogs

Method

Mix the children and dogs well. Put them in the field, stirring occasionally. Pour the brook over the stones. Sprinkle flowers in the field. Spread a blue sky over all and bake in the sun. When browned, set to cool in the flowing brook.

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