A Taste of the Past

Pear Upside Down Cake

• 1 cup flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 egg, slightly beaten
• 5 tablespoons brown sugar
• 1/4 cup dark molasses
• 1/2 cup sour milk or buttermilk
• 1/4 cup shortening, melted
• 3 ripe pears, pealed and halved
• 6 walnuts
• 2 tablespoons chopped walnuts

1. Sift together all the dry ingredients.
2. Combine the egg, sugar, molasses, milk and shortening. Gradually add the flour mixture, stirring until blended. Beat vigorously for about 1 minute, or until the batter is smooth.
3. Place the pear halves, cut side down, in a well-greased 9-inch, crinkle-edged, heat-resistant glass pie plate. Place a walnut in the center of each pear. Pour the gingerbread mixture over the pears, sprinkle with chopped walnuts and bake in a moderate oven at 350°F for about 30 minutes.

Time: bake about 30 minutes
Temperature: moderate oven, 350°F
Dish: Flavor-saver pie plate #229
Amount: 6 servings

New Potatoes

• 2 lbs new potatoes
• 1 cup boiling water
• 1 tablespoon salt

Select potatoes of uniform size. Wash, scrape and place in cold water to prevent discoloration. Put in a 1 1/2-quart glass, stovetop-safe saucepan; add boiling water and salt. Cover tightly with a glass lid and boil gently over low heat for about 30 minutes, or until tender. Drain, then add melted butter and chopped parsley or rich milk. Remove the handle and serve directly from the glass saucepan.

Buttered Asparagus

• 1 large bunch of tender asparagus
• 2 cups boiling water
• 1/2 teaspoon salt
• 3 tablespoons butter

Select short, tender stalks of asparagus. Cut off lower parts of stalks as far down as they will snap, wash, remove the scales and tie into three bunches. Place in boiling salted water in a 1-quart glass, stovetop-safe saucepan, leaving the tips above the water. Boil gently for 10 minutes. Remove the string so the tips will be under water; cover saucepan and boil 10 minutes longer. Drain; add pieces of butter, and, as soon as the butter melts, bring to the table in the glass saucepan, which will keep the asparagus hot for second servings.

Cranberry Pudding With Lemon Sauce

• 2 cups washed cranberries
• 1/2 cup sugar
• 1 - 1/2 cup sifted flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/3 cup shortening
• 1 egg
• 1/2 cup of milk
• 1/2 teaspoon lemon extract
• 1/2 cup broken walnut meats

1. Mix cranberries with 1/2 cup of the sugar. Sift the remaining dry ingredients together; cut in shortening; add slightly beaten egg, milk and lemon extract. Mix all thoroughly.
2. Arrange 1 cup of sugared cranberries on the bottom of a well-greased 1 1/2-quart heat-resistant glass casserole; sprinkle with 1/4 cup walnut pieces. Spread half of the stiff batter over all; repeat with remaining cranberries, nut meats and batter, leaving a few nut meats to sprinkle over the top of the pudding. Cover and bake. Serve with a lemon sauce.

Time: 1 - 1/4 hours
Temperature: moderate oven, 350°F
Dish: 1- 1/2 quart heat resistant glass casserole
Amount: 6 servings

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup boiling water
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/8 teaspoon nutmeg

1. Mix sugar and cornstarch, add salt and boiling water; cook until thick and clear, about 20 minutes, stirring occasionally. Remove from heat.
2. Beat in the butter, the lemon juice and the nutmeg.
3. Serve hot or cold on pudding.