The Commonsense Cookery Book, 1959 edition. Also a thrift shop find, this edition has the quirky addition of clipped and hand written recipes carefully stapled over food specked pages. This was a book that someone loved, and used – a lot. Who would part with such a gem?
One of the things I love about vintage recipes is the quirkiness of the measurements. In the absence of exact science and precise measurements bakers call for today, there’s often reference to a bit of this, a dash of that, or a splash of something else. ‘Cooking by cups’ was very common through the depression, the recession and the post war years. Cup recipes were easy – easy to remember, easy to manage, and with utensils required kept to a few, easily accessible for most people. This recipe trusts you will understand the needs for a small cup of milk. Yes?
Date and Nut Loaf using a round Willow Tin
Commonsense Cookery Book 1959* Text reproduced as printed.
This recipe makes enough for 2 Willow rounds, or 2 small loaf tins. If using a willow round; don’t try to fill in a single bake, your tin will explode.
Hint – use a vintage teacup to measure the milk.
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup dates
- 1/2 cup walnuts
- 2 tsp baking powder
- 1 egg
- Small cup of milk
- 1 tb butter
- Pinch of salt
- Beat butter and sugar to a cream. Add a well beaten egg.
- Add milk gradually.
- Add chopped dates and chopped walnuts. Stir in lightly the flour, baking powder and salt, sifted.
- 3/4 fill the greased loaf tin and secure both ends.
- Stand upright and bake in moderate oven 3/4 hour.
Don’t mind if I do.