10. Vintage Recipes

Be sure to check out our vintage recipe archive online at:
http://bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed. 
Email recipes{at}tias.com if you would like to submit a recipe.

As with collectibles, people also have very strong feelings about foods
from their past.  Sometimes these special recipes get lost.  This section
is to help people who are looking for lost recipes from their past.  If you
submit a request, please include the geographical region where you tasted
the recipe.  If you have a vintage recipe request send it to
recipes{at}tias.com and we might just publish it here.

TIAS.com merchants have thousands of cookbooks for sale! You can
see them here: http://www.tias.com/books/cooking/

Be sure to check out our vintage kitchen collectibles section online at:
http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html

Last week Jeanne requested a recipe for a "Nameless Cake."
Marilin S sent this:

An old favorite of my Mom's ... saw the request and it brought back
memories, so went looking ...

"Nameless" Cake

3/4 cup milk
1 tablespoon cider vinegar  *to "sour" the milk 3/4 cup crisco
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 tsp. lemon extract (omit if you don't like lemon, but gives a nice lift to flavor)
1 3/4 c. cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 tsp. salt
3/4 teaspoon nutmeg
1 teaspoon cinnamon
3 Tbsp. Cocoa powder

Mix together vinegar and milk and set aside to allow milk to
'sour'.  Cream the shortening and sugar together.  Add eggs, one
at a time, then add vanilla & lemon extract.  Sift dry ingredients
together, including spices & cocoa.  Alternate dry ingredients &
milk mixture to creamed crisco & sugar.  Blend batter together well. 
Divide batter into two greased & floured 8-inch pans.  Bake {at} 350 for
25-30 minutes.

Icing  (this is the coffee "twist" to this nameless cake)

1/2 cup butter
3 cups confectioners' sugar
2 Tsp cocoa (I use 3)
2 Tbsp. strong, hot coffee

Cream butter and sugar. Add cocoa and coffee.  Ice cake once it's cooled.

Refrigerate any leftovers and serve either cool or at room temperature.

Notes:  tastes like a lightly spiced cake with coffee/mocha icing.  Nice Combination


Laird E is looking for coleslaw he remembers from his childhood:

When I was growing up in Wisconsin, we had so many church dinners where
they would make home-made coleslaw.  I haven't had any that good since I
left the state.  It was slightly sweet and I believe that it had cream in
it.  A little shredded carrot for color, and usually some celery seeds. 
Could someone give me a recipe, please?  I am tired of searching for it
on-line.

Thank you,

Laird
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