Cheese Straws
Today’s my 2nd Blogaversary! 2 years ago today, I nervously and excitedly hit “publish” on my very first recipe post. The recipe I picked was Cayenne Cheeses from the 1861 cookbook Mrs. Beeton’s Book of Household Management. I picked it because it was – and it still is – my favourite historic recipe that I’ve ever made and eaten.
A year later, I started the tradition of posting a similar recipe each year on March 31st to celebrate the milestone. Last year’s recipe was Cheese Hooies from the 1965 Stillmeadow Cookbook by Gladys Taber. 2020’s twist on baking flour, butter, cheese, salt and cayenne pepper together is Cheese Straws. This recipe come to us all the way from the 1891 Tried and True Cookbook, a community cookbook compiled by the “Ladies Aid Society and Friends of the First Methodist Episcopal Church of Deadwood, South Dakota”.
Icing for Cake
Icing for Cake saved the day when I had about 5 dozen bland Ammonia Cakes that needed some extra pizzazz! Both Ammonia Cakes and Icing for Cake are found in the 1898 The New Galt Cookbook, which is a community cookbook compiled not far from where I grew up and where I live today. Icing for Cake is a simple white sugar and milk icing that hardens within minutes and you could drizzle it on cakes, cookies, donuts or squares.
If you do want to make a cookie using Baker’s Ammonia as the leavening agent, I really do suggest baking Cup Cookies instead. It’s just a more flavourful cookie!
Ammonia Cakes
Ammonia Cakes: probably the least appetizing cookie name that I’ve ever come across. These cakes use ammonium bicarbonate (baker’s ammonia) as the leavening agent and I assure you that they don’t taste like ammonia, but they will temporarily stink up your kitchen like cat urine while they bake! Ammonia Cakes fall on the bland side of the cookie spectrum, so I was lucky to find the recipe Icing for Cake in the same recipe book and I iced them the next day.
If you do want to make a cookie using Baker’s Ammonia as the leavening agent, I really do suggest baking Cup Cookies instead. It’s just a more flavourful cookie!