"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Friday, May 11, 2012

As most of you know, I love collecting cookbooks.........

and I also love the history of how recipes and the foods we love came about.

I have loved Better Homes and Gardens cookbooks and recipes for years and in doing some research was surprised  to find how many years this magazine/cookbook travels back and how many recipes also span through the decades. The history of these recipes actually started with E.T. Meredith of Des Moines , Iowa. In the early 1920's his magazine, Successful Farming, was very popular in rural America. He then focused his attention on those who lived in cities, towns, and suburbs and produced a magazine called Fruit, Garden, and Home. Besides garden and decorating tips, he also included recipes. He also accepted recipe submissions from readers. By the fall of 1924, the magazine's name changed to Better Homes and Gardens, in which we all know and love today.
As time went on, Better Homes and Gardens established a test kitchen in which recipes were tested and tasted by the staff for approval. In 1930, the My Better Homes and Gardens Cookbook was published which name changed in 1953 to The New Better Homes and Garden Cookbook. So many years have flown by and hundreds of recipes have graced the pages of the magazine and the cookbooks. I want to share in this post a recipe from the 1930's.

The first recipe in the 1930 edition of the Cook Book was Pineapple Meringue Cake,..........
which was the winner among 7,000 entries in the magazine's first recipe contest.
As many older recipes from that period, this cake has quite a few ingredients and a little more prep time, however, it is always worth the effort.

Pineapple Meringue Cake
1/4 cup butter at room temperature.....................1 tsp. vanilla
1/2 cup sugar.......................................................1/2 cup sugar
2 egg yolks..........................................................1/2 cup chopped pecans
1/2 tsp. vanilla.....................................................1 cup whipping cream
1 cup flour...........................................................2 tbs. sifted powdered sugar
1 1/2 tsp. baking powder.....................................1 tsp. vanilla
1/4 tsp. salt..........................................................1 8 1/4 oz. can, crushed pineapple, drained
1/2 cup milk
2 egg whites
In a mixer bowl, cream together butter and 1/2 cup sugar; add egg yolks and 1/2 tsp. vanilla. Beat with mixer till light and fluffy. Stir together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Pour into two greased, paper lined 8 x 1 1/2 inch round pans. Beat egg whites with 1 tsp. vanilla, then gradually add 1/2 cup sugar and beat until stiff peaks form. Carefully spread egg white mixture over unbaked layers. Sprinkle pecans over egg whites. Bake at 350.F till wooden pick inserted comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Carefully remove from pans and turn cake layers meringue side up, cool thoroughly. Meanwhile, for filling, combine whipping cream, powdered sugar, and 1 tsp. vanilla. Beat until soft peaks form. Fold in pineapple. Place one layer, cake side down, on cake plate. Top with filling. Place second layer on top with meringue side up. Chill. Enjoy!