----- Original Message -----
Sent: Thursday, December 16, 2010 2:48 PM
Subject: The Household Searchlight Applesauce Cake
I have searched your archives and the internet looking for this recipe.
I have had no success. My mother used the cookbook that had a black
cover with red writing on the cover. I loved that Applesauce Cake.
I recall the cake had the applesauce, as well as dates, pecans, and
spices in it. Mom always baked it in a tube pan. I am so hoping you
can help me find this recipe. Have a wonderful holiday season and a
superb New Year.
Sorry, I cannot locate an applesauce cake recipe from Household Searchlight.
Perhaps you can get it by purchasing a used copy of that cookbook. See here
for used Household Searchlight cookbooks:
James, one of my readers, told me that he has the Household Searchlight Cookbook
that is black with red writing. I asked him to find your recipe in it, and he says
there is not a recipe in it that fits your description exactly.
See below for his responses.
Yes, I have the Searchlight Cookbook, black with red writing. but, alas, no cake
that matches this inquiry. There is an Applesauce Spice Cake (page 92) but no
dates or pecans. only recipe with dates is a date cake (page 93) with no pecans
and no spices. Perhaps Momma used the Apple Sauce Spice Cake and added dates and
pecans. I will provide that recipe if you would like. Nothing else is close.
The only two recipes in the Searchlight Cookbook (1931) that have applesauce in
them are the Applesauce Spice Cake and an Applesauce Fruitcake. There are no dates
in either one. The only recipe with dates is a Date Cake, and it does not have
spices or applesauce and has oats. The fruitcake is a layered thing with citron, etc.
I don't think this is it. The Applesauce Spice Cake was cooked in a loaf pan.
I'll send it. I think this may be it and momma added dates.
I just noted that the next recipe in the book is a Jam or Jelly Cake. It is the
Applesauce Spice Cake recipe, but omit the Applesauce and substitute 1 1/2 cups
thick jam or jelly. A totally different cake. A lot of the recipes in this book
come with a lot of variations by adding nuts, fruits, etc. There is a one egg cake
that has multiple variations to the basic recipe and a Gold Cake recipe that does
the same thing. Back in 1931 there wasn't a Kroger or Wal-Mart on every corner.
You cooked with what you had.
Searchlight Cookbook by Household Magazine (1931) Applesauce Spice Cake
Note: This recipe was submitted to the magazine and attributed to
Mrs. B.F. Edmondson, Mankato, Minn.
1/2 cup shortening
1 1/2 cups thick sweetened apple sauce
1 tsp baking soda
1 cup sugar
4 eggs, well beaten
1/4 cups sour milk. (Milk with a touch of vinegar added)
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp allspice
1 tsp nutmeg
3/4 tsp salt
Cream shortening and sugar. Add egg sand applesauce. Beat thoroughly.
Sift flour, measure and sift with baking soda, salt and spices.
Add alternately with milk to first mixture. Beat thoroughly. Pour into
well-oiled loaf pan. Bake in moderate oven (375) about 45 minutes.
Copied from the cookbook by JAMES
Robin checked her 1940 edition of the Household Searchlight Cookbook, and,
while the recipe above was also in that edition, the requested recipe was not.
Marilyn sent this recipe:
Applesauce Date Cake
a McCall’s recipe brought to you by Arm & Hammer Baking Soda
(Makes 9 servings)
2 cups unsifted all-purpose flour
1 cup light brown sugar, firmly packed
2 tsp. Baking Soda
1/2 cup soft butter or regular margarine
1 tsp. cinnamon
1/2 tsp. allspice
2 cups hot applesauce
1/2 tsp. nutmeg
1 cup chopped dates
1/4 tsp. cloves
3/4 cup coarsely chopped walnuts
1/4 tsp. salt
1.Preheat oven to 350 degrees. Grease well and flour a 9-by-9-by-2 inch baking pan.
2.Into large bowl of electric mixer, sift flour with Baking Soda, cinnamon, allspice,
nutmeg, cloves, salt. Then add eggs, sugar, butter, and 1 cup applesauce; at low speed,
beat just until ingredients are combined.
3.At medium speed, beat 2 minutes longer, occasionally scraping side of bowl and guiding
mixture into beater with rubber scraper.
4.Add remaining applesauce, dates and walnuts; beat 1 minute. Pour batter into prepared pan.
5.Bake 50 minutes, or until cake tester inserted in center comes out clean. Let cool in pan
10 minutes. Remove from pan. Let cool on wire rack.
6.Frost with Cream-Cheese Frosting.
----- Original Message -----
Sent: Thursday, December 16, 2010 10:26 AM
Subject: Cookie Recipe
I am looking for the recipe for Fruit Nut Drops that was published in
Elizabeth Woody's (associated with McCall's) Pocket Cook Book; I believe
it was first published in 1942. The page came loose and I lost the recipe
some time ago. I am not sure of the specific amounts of the individual ingredients.
As much as I remember, they are melted butter, brown sugar, eggs, flour, soda in water,
salt, vanilla, chopped dried fruit (dates, raisins, cherries [?], walnuts) .
They are delicious and I used to make them all year as above but especially
at Christmas time, adding mixed fruit as for fruitcake. My family would like
to have them again.
Sorry, I had no more success with this today than I did in 2008 when someone
made a similar request. See:
Fruit Nut Drops
The request and the recipes that I found at the time are on that page.
I don't believe that this recipe is available on the Internet at all.
Your best bet is to get another copy of "The Pocket Cookbook" by Elizabeth
Woody. There is a used copy for sale on Amazon for $7.00. See:
I enjoy your site very much and I am always on the look out for any recipes
I might help with. Regarding your post on 1//7: I happen to have the first
edition (1942) of The Pocket Cookbook by Elizabeth Woody. I looked in the
cookie chapter and there is no recipe for fruit and nut drops. However there
is a recipe for Nuggets. This recipe has walnuts and raisins or dates and is
a drop cookie. I think it is quite likely the recipe she was looking for.
Here it is if you care to add it to your site:
2/3 cup shortening
1 cup firmly packed brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup broken walnut meats
3/4 cup chopped seedless raisins or pitted dates
Cream together shortening and sugar. Beat eggs; add. Sift together flour,
baking powder, cinnamon and salt; add. Add nut meats and raisins or dates.
Drop by teaspoons on greased baking sheet; bake in moderately hot oven
375 degrees 15 minutes. Makes 40.
Although it is somewhat similar, the Nugget recipe is not the one I was looking for.
However, I do appreciate you sending it along to me.
Fruit and Nut Drops may not be the official name of the recipe; we have called
it by that name so long that I thought of no other. I do remember that it calls
for melted butter, brown sugar, eggs, flour, and a total of as many cups of cut-up
fruit and nuts as there are cups of flour - no spices.
I am expecting the copy of the Pocket Cook Book that I ordered from Amazon to
arrive any day now. There were two versions of the book printed; if this is
the version that contains the recipe I want, then I will pass along the recipe
in case anyone else is interested.
Thank you for taking the time to write.
----- Original Message -----
Sent: Sunday, December 19, 2010 7:52 PM
Subject: Ghastly Dish?
You have mentioned a number of dishes served in detective fiction, but what about
real abortions-on-the plate?
I have been, for decades, a fan of Betty MacDonald, dead since the mid-1950s,
author of such books as "The Egg and I," "The Plague and I," and finally,
"Onions in the Stew." She has a chapter in the last called "Triple That Recipe,"
and the text says,
"Another female household-hinter gave a recipe fore a big hearty main dish of
elbow macaroni. mint jelly, lima beans, mayonnaise and cheese baked until 'hot
and yummy.' Unless my taste buds are paralyzed, this might be baked until hell
freezes over and it might get hot but never 'yummy.'"
Is there a recipe for such floating around out there? Not that I want to serve
it up, but... one wonders as to the truth of such prose.
That quote is all over the web, but I had no success locating an actual recipe like that.
----- Original Message -----
Sent: Tuesday, December 21, 2010 4:42 PM
Subject: Apple Jack
My mother used to make this dish which she called Apple Jack in the winter
time for dinner. It had a big flaky crust about 2 to 3 inches thick that
was swirled with cinnamon and raisons. Under the crust was a apple almost
pie mixture. This was served warm and flipped in a bowl upside down and
served covered with milk or cream whichever was handy. I believe it was
either a German or Hungarian recipe she had gotten from her mother.
Can you help us please?
I cannot find any recipes with the name German or Hungarian apple jack or
applejack, nor can I find a German or Hungarian recipe that fits your
description, with raisins in the crust. There are generic recipes for
desserts called "apple jack" or applejack" , but I found none that quite
fit your description. See below for what I have. Best I can do without
an exact ethnic name for the dish.
3/4 c. shortening
3/4 c. sugar
1 1/2 c. flour
1-1 1/2 tsp. baking powder
1/2 tsp. salt
8 lg. apples or peaches
Combine first five ingredients.
Spread half of batter in 9 x 13 inch pan. Cover with sliced apples or peaches.
Top with remaining batter.
Sprinkle with topping of:
1/2 c. sugar
1/3 c. chopped nuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Bake at 350 degrees for 50 minutes.
1 lb. dried apples
1 c. sugar
1/2 c. water
Dash cinnamon or nutmeg
Place all in a saucepan and cook until tender. May use fresh apples - better
with dried apples. Use basic biscuit dough. Pinch off dough as for biscuit.
Roll out each piece, not too thin, and place mixture on half or dough, fold
over other side and seal. Press edge with a fork. Fry in iron skillet in fat
until golden brown. Turning to brown both sides.
Swedish Apple Jack
Peel and slice apples. Cover with 1 cup sugar, cinnamon and butter. Pour on
top this batter: 3/4 c. cream 1 egg Salt Vanilla 1 lg. c. flour 1 round tsp.
baking powder Bake in 350 degree oven until golden brown.
Prepare pie crust for 6 crusts. 1 3/4 c. sugar 4 tbsp. flour 2 tsp. cinnamon
1/4 tsp. nutmeg 4 tbsp. butter Peel and core apples. Slice into large bowl.
In small bowl mix flour, sugar, cinnamon and nutmeg. Toss over apples, coating
thoroughly. Grease 9"x13" pan. Line sides and bottom with pie crust, pressing
together at seams. Pour apples into pan. Dot with oleo. Place crust on top,
rolling sides together and pressing together with fingers. Cut slits in top.
Bake at 400 degrees for 1 hour. Remove from oven and ice.
3/4-1 c. powdered sugar
1 tsp. vanilla
Mix together, using milk to make thin consistency. Spread over top of hot pie.
1/2-1/3 c. flour
1 c. fructose (1 bag)
Cinnamon to taste
Nutmeg to taste
1 sm. can evaporated milk
3 box Jiffy pie crust, or your own
Peel and slice apples, if they are small use more; mix with spices, sugar and
flour; put 1 1/2 boxes pie crust on the bottom of a cookie sheet. Place apples
on top; pour evaporated milk over all. Put the top crust on. Bake at 350 degrees
for 70 minutes. When cooled, spread with a thin layer of white frosting.