Eatomic Secrets from Sandia Base Woman's Club

 

Nearly 70 years ago, the Sandia Base Woman's Club released a fantastic collection of recipes cleverly titled "Eatomic Secrets" (kudos to Marie Bomba!). The Pineapple Coconut Chiffon Cake is now on my 'must try' list.

Pineapple Chiffon Cake

2-1/4 cups flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup oil

5 egg yolks

3/4 cup pineapple juice

8 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

1 cup shredded coconut

crushed pineapple

whipped cream

Sift together flour, sugar, baking powder and salt and add oil, egg yolks and pineapple juice which have been combined. Beat egg whites and cream of tartar very stiff and slowly add sugar. Combine mixtures and fold in coconut. Bake in ungreased tube pan 1 hour at 325 degrees F. Serve with crushed pineapple folded into whipped cream.

Submitted by Mrs. E. J. (Margaret) Soares, Army

Famous Dishes From Every State - Frigidaire Division of General Motors Corporation

 

Jessie Marie DeBoth's Cook Book (1940)

 

A few recipes from Jessie Marie DeBoth's Cook Book, published in 1940.

Spaghetti Dishes from The Methodist Church Cook Book

 

I recently purchased a lovely cook book, simply named The Methodist Church Cook Book, published in 1940 by a Jefferson City, MO area church. The 'Meats, Spaghetti and Savory Dishes' section caught my eye - I don't believe I've ever seen spaghetti listed as its own category before, but I'm here for it!