I was ridiculously excited about finding this old Crisco ad from 1928. Vegetable shortening is an hydrogenated industrial fat, i.e. not a "real" food, so I try not to use it. However, this is a really cute ad (click to enlarge). No worries, though. It's easy to replace Crisco with any saturated fat because that's what it's a fake version of. In these recipes, I just used softened butter.
I baked both the Golden Muffins and the French Coffee Cake. Both were really easy and came out well. To reheat, you can wrap in foil and bake 20 minutes at 300 degrees Fahrenheit. I definitely recommend butter and marmalade (I'm loving Mackays The Dundee Orange Marmalade that I get at World Market) on warm Golden Muffins. You'll notice that the coffee cake isn't as sweet as you would expect, but it makes a nice change.
Coziness: afternoon tea and an interlibrary loan book set in Yorkshire
Golden Muffins
¼ cup (2 ounces) softened unsalted butter
1/3 cup granulated sugar
2 eggs
2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
Preheat oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin and set aside.
Cream butter and 1/3 cup sugar. Add eggs and mix well. Add dry ingredients (flour, baking powder, salt) alternately with milk, stirring well.
Fill each muffin well 2/3-full with batter. Bake in the middle of the oven 15 to 20 minutes until nicely browned.
Enjoy warm (with butter and jam, if desired).
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French Coffee Cake
Cake
¼ cup (2 ounces) softened unsalted butter
1/3 cup granulated sugar
2 eggs
2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
Topping
2 tablespoons sugar
1 teaspoon cinnamon
½ cup blanched almonds
Preheat oven to 400 degrees Fahrenheit.
Cream butter and 1/3 cup sugar. Add eggs and mix well. Add dry ingredients (flour, baking powder, salt) alternately with milk, stirring well.
Divide batter between two 8"-round cake tins. Even out the batter with an offset spatula.
Combine 2 tablespoons sugar with cinnamon and sprinkle over dough. Top with almonds and bake in the middle of the oven for 15 to 20 minutes, or until nicely browned. Slice each cake into quarters and enjoy warm.
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A selection of songs from 1928, from Internet Archive:
"You're the Cream in My Coffee" (Ambassadors Orchestra feat. Frank Sylvano, 1928)
"Thou Swell" (Ben Selvin Orchestra, 1928)
"Let's Misbehave" (Irene Bordoni*, 1928)
"Let's Do It" (Bill Wirges Orchestra, 1928)
"Love Dreams" (Albert Brunnies Big Band, 1928)
"Among My Souvenirs" (Dobbri Orchestra, 1928)
"Too Busy" (Charlie Straight Orchestra, 1928)
"Doin' Things" (Joe Venuti and Eddie Lang, 1928)
"'Taint So Honey, 'Taint So" (Bing Crosby, 1928)
I bought my Crisco ad from Public Market Antiques at the Oklahoma City Farmers Public Market. I also found this card of bobby pins from the (I presume) 1940s:
*More about Irene Bordoni here.
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I love the bobby pins! I fear my hair is too thick and long for pin rolls, but I'll imagine myself with a perfect forties 'do accompanied with a proper dress and pumps. :)
ReplyDelete-Rebecca
I can only do pin curls now that my hair is much shorter! Evidently, having layers now also makes it easier, but I'm no expert.
ReplyDeleteNext time you drive through Kansas, there's a vintage clothing store you should visit. I bought a '40s dress and blouse and the lady gave me 2 pairs of shoes free. It was awesome!
Your golden muffins look fantastic! Love how you test out the old recipes!
ReplyDeleteThanks for stopping by my blog.. Yours is great I love all the vintage adds... and recipes to match! :)
ReplyDeleteIt all looks - and sounds - so great. I feel like you about the shortening. I always use butter. Thank you for waiting for me to come back to blogging and linking with Vintage Recipe Thursday.
ReplyDelete