Grandma's home ec cookbook
This is a treasure I picked up while visiting my grandmother. She gave my pick of her cookbook collection, since she doesn't cook anymore. This is called All About Home Baking, and it was published by the General Foods Corporation in 1933. A note written in the front by my grandma says it was given her by her home ec teacher in 1937. There are little notes all over from my grandma: "good," "27 cookies," "1/2 is enough."
Wednesday, after flipping through the book, I just had to make this when I saw it. I'll copy it as written, with my notes in italics. It was really yummy although it ran over; next time I'll take some batter out or use a bigger pan. I'll definitely make this often.
Gingerbread Upside-Down Cake
2 cups Swans Down Cake Flour (I used whole wheat pastry flour with no problems)
2 teaspoons Calumet Baking Powder
1/4 teaspoon soda
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup butter or other shortening
1/2 cup sugar
1 egg, well beaten
2/3 cup molasses
3/4 cup sour milk or buttermilk
2 tablespoons butter
1/2 cup molasses
1/4 cup raisins
2 apples, pared, cored, and thinly sliced
Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times. (This was fun!) Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.
Melt butter in an 8x8x2-inch pan (I used a 9" square and it ran over . . .) Add molasses and raisins. Heat over low flame. Blend and arrange apples to cover surface of molasses mixture. Pour batter over contents of pan. Bake in moderate oven (350 degrees F.) 50 minutes, or until done. Serve upside down.