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Soap recipe - very, very retro!

To 12 lbs. of grease or cracklings add 7 qts. of warm water and 2 cans of lye in the evening and stir occasionally before going to bed. In the morning add 7 quarts more of water and boil 30 minute, then cool. Soft water is the best.

Author: MONTANA MOM, 01-01-1930



Language Of Baklava
Language Of Baklava $ 9.71
at Cooking.com

Language Of Baklava
Language Of Baklava $ 16.10
at Cooking.com

Language of Baklava : A Memoir
Language of Baklava : A Memoir $ 16.10
at Cooking.com

RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

BAKLAVA, Turkish

Baklava SquaresBaklava squares make a nice addition to a dessert table. Just use a sharp knife to cut your pan of Baklava into small sqares. The Baklava Squares pictured are from Figis.com.

Ingredients
  • 1 lb. sweet butter
  • 1 lb. chopped walnuts
  • 1 lb. baklava dough (strudel dough ready made, or puff paste dough rolled very thin),
  • 2 lbs. sugar
  • 1 1/2 cups water
  • lemon juice
Preparation Instructions

Melt butter. Place one sheet of pastry in well buttered 11 x 17 inch baking pan, then spread with melted butter. Plan second sheet on top of the first and butter again. Repeat until 6 layers of buttered pastry sheets have been built up, the sprinkle top sheet thickly with walnuts. Place the rest of th sheets one on top of the other, buttering each generously. When finished, cut into diagonal sections across the pan and. cut intersecting diagonals to form diamonds. Bake in moderate Oven for 45 minutes, until golden. Excess butter may be drained off after baking. Cook sugar and water to syrup about 5 minutes or until sugar is dissolved at a boil. If syrup is cooked too long, it will crystallize on pastry when cool. Add a few drops of lemon juice, and pour hot over cooled baklava. Cover and set for 30 minutes. Serve cold.

Contributed by Mrs. V. Sezen, 1950

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Baking and Pastry : Student Workbook
Price: $0.00 at Cooking.com

This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.

      Purple Flower

 

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