Monday, August 29, 2011


I made a recipe from our old friend Sir Kenelm Digby, Knight. It didn't work like I thought it would, so it's presently aging in my refrigerator for a few days in hopes that it will magically fix itself. Check back and see what happens!

Here's a preview.

Sunday, August 14, 2011

Peach Upside Down Cake


Peach Upside Down Cake

Company coming? Upside down cakes are always popular--and this one's so pretty, too.

1 package (12 ounces) Birds Eye Sliced Peaches, thawed
1 tablespoon lemon juice
1/2 cup butter
1/2 to 3/4 cup firmly packed brown sugar [1/2 cup is plenty.]
2 tablespoons flour
1/4 cup slivered blanched almonds
1/4 cup maraschino cherries, halved
1 1/2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup milk
1 egg, unbeaten
1 teaspoon vanilla

Drain peaches, measuring 1/2 cup juice. Combine peaches and lemon juice and set aside. Place 1/4 cup butter in 9-inch round cake pan. Heat in moderate oven (350 degrees F.) until butter is melted. Combine brown sugar, flour, and 1/2 cup peach juice. Stir into the melted butter. Arrange peach slices, slivered almonds, and cherries in butter mixture.

Measure sifted flour, add baking powder, salt, and granulated sugar, and sift together. Cream remaining 1/4 cup butter until softened. Add dry ingredients, milk, egg, and vanilla. Stir to moisten all the flour; then beat vigorously 1 minute. Pour over fruit mixture in pan. Bake in moderate oven (350 degrees F.) about 45 minutes, or until cake springs back when pressed lightly. Cool about 5 minutes. Invert onto serving plate and let stand 1 minute before removing pan. Serve warm or cold. Top each serving with whipped cream or prepared Dream Whip Dessert Topping or ice cream, if desired. Makes about 8 servings.
Prepare-Ahead Hint. Make ahead and serve cold or reheat in slow oven just until slightly warm.

Verdict: This is what angels eat in heaven for breakfast. So good. So, so good. For those who say, "It has a whole stick of butter! Of course it is delicious!", I invite you to browse the archives of this site. While eating this cake. It's... it's just so delicious. Frozen Foods Cookbook, I don't care what other things you may do to me in the future. This recipe alone atones for any culinary crimes you may commit.

I used my own frozen peaches, so they are not as attractive as they could be. But I am okay with that. I also had to bake it 20 minutes longer, and had some trouble smooshing the cake batter over the top. It works best to put dollops over the top and them sort of smooth them together.

Seriously, guys. It's fantastic.

Sunday, August 7, 2011

Rice Croquettes with Cream Beef Sauce, Buttered and Spiced Beets, Orange Shortcake

Brought to you by Runkel's All-Purpose Cocoa!

"I never grate chocolate anymore!"
I give my icings, fillings, and puddings "that chocolaty taste" of Runkel's without bothering to grate chocolate. Runkel's All-Purpose Cocoa is the finest quality chocolate, already a powder, all ready to use!

And, of course, by Mrs. Wilson's Cook Book: Numerous New Recipes Based on Present Economic Conditions by Mrs. Mary A. Wilson (Mrs. Wilson's Cooking School, Philadelphia); Formerly Queen Victoria's Cuisiniere and Instructor Domestic Science, University of Virginia Summer School, Charlotteville, Virginia; Instructor of Cooking for the U.S. Navy; Third Printing [1920]

Rice Croquettes with Cream Beef Sauce
Cole Slaw [replaced with Buttered and Spiced Beets]
Orange Shortcake


Mould well-seasoned cooked rice into croquettes; then dip and flour and brown in hot fat. Make a cream sauce as follows: Place in a saucepan

Two cups of milk,
One-half cup of flour.

Stir to dissolve the flour and then bring to a boil and cook slowly for five minutes. Add one-half pound of dried beef, prepared as for breakfast, and serve with the croquettes.


Cook the beets until tender and then drain and cut into slices. Now place in a small saucepan

One tablespoon of butter,
Two tablespoons of vinegar,
Two tablespoons of hot water,
One teaspoon of salt,
One teaspoon of paprika,
One-eighth teaspoon of mustard,
Tiny pinch of cloves.

When boiling hot, pour over the sliced beets.


Place in a mixing bowl

One cup of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder,
Five tablespoons of sugar,
One-half cup of water.

Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl:

Six tablespoons of brown sugar,
Two tablespoons of flour,
One-half teaspoon of nutmeg.

Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual preparation of the menu can be prepared on Saturday.

Use yolk of one egg for making dressing for coleslaw. For orange cake use

White of one egg,
One-half glass of jelly.

Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.


Rice Croquettes with Cream Beef Sauce: Oh my gosh, so salty! As salty as a sailor of suspicious character. Even Husband (who went through a period of his life where he believed that you should eat as much salt as you can choke down because it will help you "absorb water"*, and thus ate his food sheathed with what closely resembled the Bonneville Salt Flats) declared it too salty for consumption. I even rinsed the beef with warm water, as directed on the bottle!

Rice is also really hard to make into croquettes. Probably because I used long-grain white rice, but I don't think Mrs. Wilson had access to sticky rice. The experience was much like herding cats. I recommend this dried beef recipe instead. Oh, and "well-seasoned" means "with salt and pepper", so don't get cheeky and start adding herbs and whatnot, you sassy thing.

Buttered and Spiced Beets: These remind me of Harvard beets, or very lightly pickled beets. Tasty. I can recommend, especially if you just microwave the sauce.

Orange Shortcake: Husband and I had differing opinions. I think it is tasty times. I should have sliced the oranges more thinly, the bites with paper-thin orange slices were nicer. Both easy and festive. Leaving the rind on made it sort of marmaladey, and the brown sugar mixture on top combined with the juice from the orange to make a delightful crusty brown sugary crust of crusty sugar. Husband didn't like the moisture from the oranges that soaked into the cake below, and also felt there was way too much sugar on top.

You will notice that although the recipe calls for whipping an egg white and mixing it with jelly for piling on top, I did not do so. This is mostly because I am a wimp about raw eggs, unless concealed in cookie dough or cornbread batter. Raw eggs really are pretty safe though, unless you are a very small child, pregnant, elderly, or have immune problems. So if you are not one of those things, try it out why not.

*Lesson: Do not trust the medical advice of drill sergeants.

Monday, August 1, 2011

Dear Readers

Dear Readers,

You may notice a slow-down in posting frequency and complicatedness for the near future here at Time Travel Kitchen. This is because I am currently busy making a super-cool thing that will be done in a few weeks. Namely, a person. In my tummy.

Be not alarmed.