Devil's Food

Our celebration of National Dessert Month has been surprisingly chocolate-free, so we're aiming to correct that today with recipes from Chocolate and Cocoa Recipes, published around 1922. Instead of boring candy bars, we at The Devil's Tale want our plastic pumpkins filled with Devil's Food cake!

Devil's Food

2 cups sugar
3/4 cup butter
4 ounces Baker's Premium No. 1 Chocolate
4 eggs (3 may be used)
2 1/4 cups flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1 1/4 cups milk

Cream butter and add sugar gradually, while beating to a cream; add chocolate, melted, and beaten yolks and mix thoroughly. Sift together flour, salt, cinnamon, clove and baking powder and add to butter mixture, alternately with the milk. At the last, fold in the stiffly beaten egg whites and bake in a deep pan and ice when cold.

And, just because you can never have too many chocolate recipes (and because there were no pictures of the Devil's Food cake):

Chocolate Jelly

1 pint boiling water
Pinch salt
1 square Baker's Premium No. 1 Chocolate
2 tablespoons gelatine
1/3 cup sugar
1 teaspoon vanilla

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until disolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.

Not Even Covered in Chocolate Sauce

Wonders never quite cease at the RBMSCL. If ever there were a foodstuff that we strongly believed should not be associated with dessert, it was cauliflower. And then we discovered The Dessert Book: A Complete Manual from the Best American and Foreign Authorities with General Economical Recipes (written by a Boston Lady in 1872). So, in honor of National Dessert Month, we present:

Meringues in the Form of Cauliflowers

Not dessert.

Fill a biscuit-forcer with Italian meringue-paste, and push this out upon bands of paper, in knobs, or large dots, superposed or mounted one upon the other in such form or fashion, that, when complete, it shall represent, as nearly as possible, the head, or white part, of a cauliflower (of course, on a very diminished scale, of the size of a pigeon's egg, for instance): this pat of the cauliflower, when fashioned, is to be sprinkled over with rather coarse granite sugar. The under part, or green leaves, which envelop a cauliflower, are imitated in a somewhat similar manner to the above by pushing out the paste in pointed dots upon bands of paper, in the manner and form as directed for the imitation of the heads, only somewhat flatter: these, in order the better to represent green leaves, are to be sprinkled over with green granite sugar; and when both parts have been dried in the closet, or screen, stick the head, or white part, upon the leafy or green part; thus you will form more or less truthful imitation of a cauliflower, according as in a greater or lesser degree you may have displayed your taste.

Should you want to make these for your next dinner party—imagine the aghast looks on your guests' faces!—you'll find the recipe for Italian Meringues after the jump.

Voting = Cake

In honor of National Dessert Month (which everyone celebrates, right?), we'll be posting recipes from the RBMSCL's collection every Friday this month. Last Friday—The Devil's Tale's first birthday—we started the celebration with a recipe for a pretty pink birthday cake.

Today's recipe comes from an advertising brochure with a marvelous title: How to Make Bread (But Not in This Disagreeable Old-Fashioned Way). Really, we're not making that up:

You see, this brochure advises the smart homemaker to purchase The Universal Three Minute Bread Maker from Landers, Frary & Clark (of New Britain, Connecticut). The transformation is nothing short of astonishing:

And, of course, no advertisement for an absolutely revolutionary bit of kitchen gadgetry would be complete without a few recipes to make with said gadgetry. So, in honor of a certain approaching first Tuesday in November, we offer this fine recipe:

Loaf, or Election Cake

Put into the Bread Maker one and one-half cups milk, one cup potato yeast, one cup sugar, five cups flour, turn crank three minutes, put on cover and raise till light. When light, add one cup shortening, (half butter and lard), one cup sugar, whites of two eggs, nutmeg to season, turn crank five minutes, cover and raise again till light. Fill pans with batter and fruit (raisins or citron, or both), well floured alternately, until pans are two-thirds full, add also fruit on top.

The cake should stand in the pans about one-half hour and then be baked in a moderate oven.

Now we're off to eBay to find a 100-year-old Universal Three Minute Bread Maker.

Having Our (Birthday) Cake....

The Devil's Tale's birthday (today!) happens to coincide with National Dessert Month. In honor of these two very important occasions, we're going to be publishing dessert recipes from our collections every Friday this month. We'll begin today, of course, with a birthday cake recipe from Gold Medal Flour's 1931 New Party Cakes for All Occasions, part of the fine Nicole Di Bona Peterson Collection of Advertising Cookbooks.

It might be slightly more . . . normal than some of the recipes we've previously posted (frozen cheese, anyone?), but it sure is pretty.

Birthday Cake

3/4 cup shortening
2 cups sugar
3/4 tsp. salt
3 1/2 cups cake flour
5 tsp. baking powder
1 1/2 cups milk
1 1/2 tsp. flavoring
5 egg whites

Cream the shortening and add the sugar gradually. Sift the flour once before measuring. Mix and sift the flour, salt, and baking powder, and add alternately with the milk. Add the flavoring—vanilla and almond together are good. Fold in the stiffly beaten egg whites. Pour into well greased and floured pans and bake. Cool and frost with pink and white icing.

NOTE: Part of icing may be colored pink with vegetable coloring matter and used on sides of cake with white icing on top and between layers. Pink candles to match sides can be placed on top of cake for birthday party.

Happy birthday, Devil's Tale!

Special thanks to Lynn Eaton, Hartman Center Reference Archivist, for helping us find this recipe.

Hot Toddy Weather

What with all of the cold and the snow, RBMSCL folks have been craving warming beverages. Luckily, the Nicole Di Bona Peterson Collection of Advertising Cookbooks (which contains over 1800 cookbooks!) has come to our rescue. We thought we'd share this Hot Toddy recipe from Fine Cocktails Made Easy:

Place in 5 oz. glass: 2 cloves, 1 lump of sugar.

Add 2 oz. bourbon, rye, or blended whiskey.

Fill with hot water.

Stir.

Add thin slice of lemon.

Serve with a small spoon.

And, of course, please sled responsibly.

A Holiday Recipe from Us to You

This season, as you begin to plan your holiday parties, the RBMSCL would like to offer this gem of a recipe, from 1929's Electric Refrigerator Menus and Recipes.

Frozen Cheese

1/4 lb. American cheese
1 small cream cheese
1 cup mayonnaise
6 maraschino cherries
6 green mint cherries
1/2 pint cream

Grate the American cheese. Add cream cheese, and mayonnaise dressing and beat thoroughly. Fold in 6 maraschino cherries and 6 green mint cherries, chopped fine, and 1/2 pint cream, beaten stiff. Freeze until set. Remove to serving dish and sprinkle with 1/2 cup chopped nuts or paprika. Serve with salad course.

To those of you brave enough to make this, please send us photos. Yum?