Gardens of California ® LLC 
Bridget Guzzi, Owner

btg@gardensofcalifornia.com
925-698-6222

Welcome

1930

The 1930's recipies that follow  come from "Treasured Recipies" being the 160 Honorable Mention Winners in the $250.00 Prize Contest in connection with the 1933 Eigth Annual San Francisco FOOD SHOW, published by the San Francisco Call - Bulletin and presented by Ann Welcome, Semi - weekly broadcasts "Songs by the Kitchen Sink" Station KPO.



Rhubarb Fanchonettes

Pastry: 1 1/2 cups flour, 1/2 cup shortening,  3/4 tsp. salt, enough water to hold together.
Sift the flour and salt and cut the shortening with kinfe until finely divided. Add water sparingly mixing it with dry ingredients. Form dough with hand and roll on board to 1/4th thickness. Spread 1/3rd remaining shortenng on 2/3rd  dough nearest you, fold twice to make three layers, folding in first that part in which shortening has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling pin, and roll from center outward. Bake pastry shells. Cool.
Filling: 2 lbs. rhubard, 1 cup of sugar, 1/2 cup strained orange juice, 2 tbsps. water, 1 tbsp. butter, 1 tbsp. powdered gelatin, 1 piece of orange rind and 1 cup whipped cream flavored and sweetened.
Directions: Cut rhubarb into 1 inch pieces and place in baking dish in layers, sprinkling sugard between layers. Add 2 tbsps. water, 1 tbsp. butter and a few thin strips of orange peel. Place in moderate oven and bake 1 hur with cover. Dissolve gelatin in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it.  Let it cool. When ready to serve fill individual pastry shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.



Miss Wilma Cramerding
San Francisco . . San Francisco Call Bulletin Oct. 7, 1933
San Francisco Call Bulletin Oct. 7, 1933

Grandma's Dried Apple Cake

3 cups dried apples, 2 cups molasses, 1 lemon, 2 cups brown sugar, 2-3 cups butter, 3 eggs, 1 tsp. soda dissolved in 3 tbsps. cold water, 1/2 tsp. cloves, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, 1 cup seedless raisins, 3 cups pastry flour, 1 tsp. baking powder.
Wash apples in warm water, drain. Then soak overnight it cold water. In the morning drain thoroughly and chop with the lemon. Add molasses and simmer for about 20 minutes or until lemon is tender. Cream butter and sugar thoroughly, add beaten eggs, molasses mixture, soda and all dry ingredients (which have been well sifted together), then add raisins, well floured. Mix all this very well. Fill loaf cake pan 12" x 9" - 2 1/2 inches. Bake an hour in a moderate oven.
Mrs. John Wasson
San Luis Obispo




PULLED TAFFY

2 cups light brown sugar, 1/4 cup molasses or corn syrup, 2 tbsps. vinegar, 2 tbsps. water, 1/2 tsp. salt,  2 tbsps. butter, 2 tsps. vanailla
Boil first five ingredients until when tried in cold water the mixture becomes brittle. Add butter and vanailla. Turn into a buttered pan, and as soon as cold enough to handle, pull, being careful to use only tips of fingers. Stretch into a long rope and cut into 3/4 inch lengths.
Mrs. Albert C. Schilling
Burlingame
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