Dec. 1936 issue of Better Homes and Gardens

Better Homes and Gardens cost 10 cents in 1936. This was a pretty slim issue, and I must confess, not all that interesting. I did find a few things that I thought I might pass on.
Who hasn't made a holder out of 2 paper plates in school or summer camp? I recall making several of them during the 1950's, and my youngest son made one for me in the 1990's.
The pot holder holder shown below was a handy home made gift idea in the Better Homes and Gardens Dec. 1936 issue. They seemed to think it was pretty nifty. I can't help wondering if this is where it made its debut.


Although they talked a lot about menus in this issue, they didn't have many recipes. I did save two though. They were both marked as Taste Testing Kitchen endorsed recipes. The first one is for English Plum Cake. It's a yeast cake, and uses compressed yeast. I believe that one envelope of modern active dry yeast is equivalent to a cake of yeast. At the end it mentions that sliced citron can be now bought packaged in stores, ready to use.

English Plum Cake 1936
½ cup evaporated milk
½ cup water
½ cup butter or shortening
1 cup brown sugar
1 cake compressed yeast
1 slightly beaten egg
3 cups flour
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp cloves
1 pound raisins, chopped
¼ lb. citron, finely diced

Scald the evaporated milk and ¼ cup water. Add shortening and sugar. Cool to lukewarm and add yeast cake dissolved in ¼ cup lukewarm water and egg. Add 2 cups of flour sifted with the salt and spices. Dredge chopped raisins and citron with one cup of flour and add these. The batter should be about as thick as layer cake batter. Add a little more flour if needed. Pour into a greased loaf pan, set in a warm place and let rise for 3 hours. Bake in a moderately hot oven (375 degrees F) for about 45 minutes. This makes a large loaf or two small loaves. Sliced citron can now be purchased in packages, ready to use.

The other recipe is for a jam cake. You'll find recipes for jam cakes in old cookbooks. I always thought about trying one, to see why they were so popular.

Jam Cake 1936
½ c butter or shortening
1 cup brown sugar, packed
2 eggs
½ cup jam
½ cup buttermilk
1 and ½ cup flour
½ tsp salt
½ tsp soda (baking soda)
1 tsp baking powder
½ tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ cup chopped walnuts
½ cup chopped, candied fruits (citron, orange rind, cherries or pineapple

Cream shortening and sugar, add the eggs, jam and buttermilk. Add one cup of flour sifted with other dry ingredients. Add ½ cup of flour to the candied fruit. Add this and the nuts to the batter. Bake in a greased loaf pan in a moderate oven (350 degrees F) about 45 minutes. This will keep moist for a week or two, if stored in a tightly covered container in a cool place.

The back cover had an ad for a solid copper skillet for only 50 cents and a wrapper from a can of Crisco.


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2 comments:

arkytex said...

I am looking for an article from 1936 or '37 from BHG called "The Two-Faced House." My parents actually built this house and I would love to get a copy of the original article. Do you have it? If so, please let me know which issue it is. Thanks!

grazhina said...

Sorry, I don't ever recall seeing it.