{"id":586,"date":"2016-12-14T14:53:50","date_gmt":"2016-12-14T19:53:50","guid":{"rendered":"http:\/\/umaine.edu\/pagefarm\/?page_id=586"},"modified":"2020-06-15T17:38:02","modified_gmt":"2020-06-15T21:38:02","slug":"brownies-kitchen","status":"publish","type":"page","link":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/","title":{"rendered":"Brownie’s Kitchen"},"content":{"rendered":"

From Brownie’s Collection of recipes and Cooperative Extension home economics tips circa 1936:<\/span><\/strong><\/h3>\n

Sugarless Recipes<\/p>\n

Because of war conditions, a 5 pound sugar allotment must, at this time, last for 17 \u00bd weeks or 122 \u00bd days. Ten cups of sugar = 160 tablespoons = 480 teaspoons. 480 teaspoons\/ 122 \u00bd days = 3.9 or 4 teaspoons a day.<\/p>\n

How much sugar do you use on the table in a day? If you want your sugar to last, you must use less than 4 teaspoons per day. This is really one heaping tablespoon.<\/p>\n

To help out on table sugar:<\/p>\n

Try drinks without sugar.
\nTry breakfast cereals without sugar.
\nSlow cooked dried prunes put over a breakfast food give good sweetening.
\nMolasses hits the spot on some breakfast foods.
\nSalt brings out the natural sweetness of grapefruit, bananas and ripe berries.
\nRipe fruits served whole need little if any sugar. Ripe apples, pears, plums, peaches served whole for dessert need no sugar.<\/p>\n

You can make what little sugar you have go further<\/p>\n

    \n
  1. In cooking fruits, add it just before you take them from the stove.<\/li>\n
  2. Cook dried fruits with tart ones.<\/li>\n
  3. Cook raisins with a cooked cereal.<\/li>\n<\/ol>\n

     <\/p>\n

    Crisp Molasses Cookies<\/strong><\/p>\n

    \u00bd cup molasses<\/p>\n

    \u00bc cup fat<\/p>\n

    1 \u00bc cup all-purpose flour<\/p>\n

    \u00be teaspoon soda<\/p>\n

    \u00bd teaspoon ginger<\/p>\n

    1 teaspoon grated orange rind<\/p>\n

      \n
    1. Allow fat and molasses to come to a boil.<\/li>\n
    2. Cool a little.<\/li>\n
    3. Add flour, ginger, orange rind and soda and mix well.<\/li>\n
    4. Chill overnight.<\/li>\n
    5. Roll out on a floured board 1\/8\u201d thick or drop and stamp down with a fork or a glass.<\/li>\n
    6. Bake in a 375\u02daF oven about 8-10 minutes.<\/li>\n<\/ol>\n

       <\/p>\n

      Soft Molasses Cookies<\/strong><\/p>\n

      First mixture<\/p>\n

        \n
      1. 1 cup molasses<\/li>\n
      2. Add 1 cup shortening, melted.<\/li>\n
      3. Mix well and add 1 egg.<\/li>\n
      4. Dissolve 4 teaspoons soda in 2\/3 cup hot water.<\/li>\n
      5. Add dissolved soda mixture and stir well.<\/li>\n<\/ol>\n

        Mix and shift together:
        \n5 cups shifted flour.
        \n1 \u00bd teaspoons cream of tartar
        \n1 \u00bd teaspoons ginger
        \n1 \u00bd teaspoons cinnamon
        \n\u00bd teaspoon cloves
        \n\u00be teaspoon salt<\/p>\n

        Add these sifted dry ingredients to the first mixture. Let stand in a cold place for at least 1\/2-3\/4 hour. Roll to about 1\/8 inch thickness. Cut and place on a greased cookie tin. Bake at 400\u02daF until done. Watch the baking as molasses products burn easily at this temperature but a softer cookie results. This is excellent for ginger boys or other cookies for children. Lard or bacon fat may be used as shortening as the molasses and spices cover the flavor of the fat.<\/p>\n

         <\/p>\n

        Here is a recipe to make with kids!<\/span><\/strong><\/h3>\n

        This recipe was written almost 100 years ago.\u00a0 I recommend using your favorite recipe for the crust or purchasing a pre-made crust.<\/p>\n

        \"\"<\/a><\/p>\n

         <\/p>\n

        In 1939, Brownie Schrumpf served in the Maine Egg Meal Menu Contest. The winner would participate in the Cleveland Cook Off. While Brownie did not win, one of her recipes was quite interesting.<\/span><\/strong><\/h3>\n

        Daffodil Cake:<\/strong><\/p>\n

        Makes a large cake and requires no icing:<\/span><\/p>\n

        1st Mixture<\/span><\/h4>\n

        6 egg whites<\/span><\/p>\n

        \u00bd tsp. cream of tartar<\/span><\/p>\n

        \u00bc tsp. of salt<\/span><\/p>\n

        Beat egg whites until stiff, add cream of tartar and salt. Sift four times.<\/span><\/p>\n

        Then we will need \u00be cup of sugar and \u00bd cup of flour which is added to egg white, then add Tsp. of vanilla extract. Put in bottom of large angel cake pan.<\/span><\/p>\n

        2nd Mixture<\/span><\/h4>\n

        Mix egg yolks, \u00be cup of sugar. Beat 3 minutes then sift four times.<\/span><\/p>\n

        \u00be cup of flour, 1 Tsp. of baking soda, add to egg yolks alternately with \u00bc cup boiling water; add \u00bd Tsp. of lemon extract.<\/span><\/p>\n

        Place by spoonfuls on top of other mixture and bake in oven 350 degrees fahrenheit until done. Make sure to grease the pan well.<\/span><\/p>\n

         <\/p>\n

         <\/p>\n

        Honey & Vinegar Candy<\/strong><\/p>\n

        \"Honey-and-Vinegar-Candy-300x204\"<\/a>
        (Image courtesy of thenerdyfarmwife.com)<\/figcaption><\/figure>\n

        I\u2019m always looking for ways to use some of my infused vinegars, such as blackberry vinegar, and this easy honey candy recipe fits the bill perfectly! For the batch pictured above, I used blueberry infused vinegar (made exactly like the blackberry version.)<\/p>\n

          \n
        • 1 cup of honey<\/li>\n
        • \u00bc cup of apple cider vinegar ( or fruit infused vinegar)<\/li>\n
        • (optional) \u00bd teaspoon of pure vanilla extract<\/li>\n<\/ul>\n

          Pour the honey and vinegar into a heavy saucepan. Place pan over medium heat until mixture starts to boil. Adjust the heat lower if needed and let boil until honey reaches 300(hard crack stage)<\/p>\n

          Remove from heat, add vanilla, if desired. Immediately pour onto a parchment lined baking sheet. Place in freezer or refrigerator to cool.<\/p>\n

          Once completely chilled, break into long strips, then break those again into smaller, bite sized pieces. Store in freezer. These start off crunchy, but turn rather chewy after a few seconds!<\/p>\n

           <\/p>\n

           <\/p>\n

          Lumber Camp Molasses Doughnuts<\/strong><\/p>\n

          (As made by Mr. Frank Crosby, Patten, ME)<\/span><\/p>\n

          Mildred Brown Schrumpf<\/span><\/h4>\n

          In the following recipes, all measurements are level. Flour is sifted before measuring. Use standardized measuring cups and spoons for best results.<\/span><\/p>\n

          c \u2013 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0t \u2013 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0T \u2013 tablespoon<\/span><\/p>\n

          3 t = 1 T.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a016 T = 1 c\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a04 c = 1 quart<\/span><\/p>\n

           <\/p>\n

          Sift together: \u00a0 4 c (plus) sifted\u00a0flour<\/span>
          \n1 \u00bd t soda<\/span><\/p>\n

          Beat together<\/span><\/h4>\n

          2 eggs<\/span>
          \n1 t salt<\/span>
          \n1 t nutmeg<\/span>
          \n1 t cinnamon<\/span><\/p>\n

          little ginger<\/span>
          \n1 T melted lard<\/span>
          \n1 c molasses<\/span>
          \n\u00bd c sugar<\/span><\/p>\n

          Add Alternately with<\/span><\/h4>\n

          1 t lemon extract<\/span>
          \n1 c sour milk<\/span>
          \nFry in lard. May be sugared lightly.<\/span><\/p>\n

           <\/p>\n

           <\/p>\n

          Looking for a use for all those potatoes you bought from our fundraiser? \u00a0Here is a recipe that comes from our Board member, Dr. Marianne Sarrantonio<\/strong><\/span><\/p>\n

          \n
          The <\/span>potato-leek soup recipe<\/strong> is partly from a Moosewood cookbook and partly from experimentation.\u00a0 I generally start with a 1.5 or 2 gallon cooking pot, with about 2-3 tablespoons of butter melted in the bottom.\u00a0 I cut up the leeks, using the bulbs and at least half of the green tops and saute them in the butter until the white part of the leeks start to turn transparent.\u00a0 In the meantime, I cut up the potatoes into small cubes (I use the small colored heirloom potatoes if possible – they are less starchy and cook faster).\u00a0 Then I add the secret ingredient to bring in a savory taste – it’s a thick paste made from miso and ground up vegetables – it’s a bit salty but it really gives the soup a great taste.\u00a0 I put about 2 teaspoons of that in the pot to taste as it starts to do a slow boil.\u00a0 And then I wait……but not long because it smells really good!<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          From Brownie’s Collection of recipes and Cooperative Extension home economics tips circa 1936: Sugarless Recipes Because of war conditions, a 5 pound sugar allotment must, at this time, last for 17 \u00bd weeks or 122 \u00bd days. Ten cups of sugar = 160 tablespoons = 480 teaspoons. 480 teaspoons\/ 122 \u00bd days = 3.9 or […]<\/p>\n","protected":false},"author":1213,"featured_media":0,"parent":0,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-586","page","type-page","status-publish","hentry"],"yoast_head":"\nBrownie's Kitchen - Page Farm and Home Museum - University of Maine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brownie's Kitchen - Page Farm and Home Museum - University of Maine\" \/>\n<meta property=\"og:description\" content=\"From Brownie’s Collection of recipes and Cooperative Extension home economics tips circa 1936: Sugarless Recipes Because of war conditions, a 5 pound sugar allotment must, at this time, last for 17 \u00bd weeks or 122 \u00bd days. Ten cups of sugar = 160 tablespoons = 480 teaspoons. 480 teaspoons\/ 122 \u00bd days = 3.9 or […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/\" \/>\n<meta property=\"og:site_name\" content=\"Page Farm and Home Museum\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pagefarmandhomemuseum\" \/>\n<meta property=\"article:modified_time\" content=\"2020-06-15T21:38:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"290\" \/>\n\t<meta property=\"og:image:height\" content=\"444\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@PageMuseum\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/\",\"url\":\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/\",\"name\":\"Brownie's Kitchen - Page Farm and Home Museum - University of Maine\",\"isPartOf\":{\"@id\":\"https:\/\/umaine.edu\/pagefarm\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie-196x300.jpg\",\"datePublished\":\"2016-12-14T19:53:50+00:00\",\"dateModified\":\"2020-06-15T21:38:02+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#primaryimage\",\"url\":\"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie.jpg\",\"contentUrl\":\"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie.jpg\",\"width\":290,\"height\":444},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/umaine.edu\/pagefarm\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Brownie’s Kitchen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/umaine.edu\/pagefarm\/#website\",\"url\":\"https:\/\/umaine.edu\/pagefarm\/\",\"name\":\"Page Farm and Home Museum\",\"description\":\"Preserving Maine's Agricultural Heritage\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/umaine.edu\/pagefarm\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Brownie's Kitchen - Page Farm and Home Museum - University of Maine","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/","og_locale":"en_US","og_type":"article","og_title":"Brownie's Kitchen - Page Farm and Home Museum - University of Maine","og_description":"From Brownie’s Collection of recipes and Cooperative Extension home economics tips circa 1936: Sugarless Recipes Because of war conditions, a 5 pound sugar allotment must, at this time, last for 17 \u00bd weeks or 122 \u00bd days. Ten cups of sugar = 160 tablespoons = 480 teaspoons. 480 teaspoons\/ 122 \u00bd days = 3.9 or […]","og_url":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/","og_site_name":"Page Farm and Home Museum","article_publisher":"https:\/\/www.facebook.com\/pagefarmandhomemuseum","article_modified_time":"2020-06-15T21:38:02+00:00","og_image":[{"width":290,"height":444,"url":"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@PageMuseum","twitter_misc":{"Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/","url":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/","name":"Brownie's Kitchen - Page Farm and Home Museum - University of Maine","isPartOf":{"@id":"https:\/\/umaine.edu\/pagefarm\/#website"},"primaryImageOfPage":{"@id":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#primaryimage"},"image":{"@id":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#primaryimage"},"thumbnailUrl":"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie-196x300.jpg","datePublished":"2016-12-14T19:53:50+00:00","dateModified":"2020-06-15T21:38:02+00:00","breadcrumb":{"@id":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#primaryimage","url":"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie.jpg","contentUrl":"https:\/\/umaine.edu\/pagefarm\/wp-content\/uploads\/sites\/420\/2020\/04\/Berry-Pie.jpg","width":290,"height":444},{"@type":"BreadcrumbList","@id":"https:\/\/umaine.edu\/pagefarm\/brownies-kitchen\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/umaine.edu\/pagefarm\/"},{"@type":"ListItem","position":2,"name":"Brownie’s Kitchen"}]},{"@type":"WebSite","@id":"https:\/\/umaine.edu\/pagefarm\/#website","url":"https:\/\/umaine.edu\/pagefarm\/","name":"Page Farm and Home Museum","description":"Preserving Maine's Agricultural Heritage","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/umaine.edu\/pagefarm\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"taxonomy_info":[],"featured_image_src_large":false,"author_info":{"display_name":"phenner","author_link":"https:\/\/umaine.edu\/pagefarm\/author\/phenner\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/pages\/586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/users\/1213"}],"replies":[{"embeddable":true,"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/comments?post=586"}],"version-history":[{"count":11,"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/pages\/586\/revisions"}],"predecessor-version":[{"id":1376,"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/pages\/586\/revisions\/1376"}],"wp:attachment":[{"href":"https:\/\/umaine.edu\/pagefarm\/wp-json\/wp\/v2\/media?parent=586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}