Egg Cream Cake

I am making this cake for Easter. I just the love the name. I love the New York Egg Cream which is a fountain soda that contains no cream and no egg. I remember real Soda Fountains.

The recipe comes from Jewish American Cookbook written by Regina Frishwasser copyright in 1946. Mrs. Frishwasser was the Food Editor of The Jewish Daily Forward. I produce it verbatim below. I believe fair use for the purposes of review is kosher (yes, I know I made a pun.) My copy is a bit beat up. I got it at a flea market. I think I will research the cookbook and get back to you, Friendly Reader. Back: I can find only one copy for sale in the UK after a quick Google. Back when I learn more.

Egg Cream Cake

Cream 1/2 cup butter with two cups brown sugar and four egg yolks. Add 2 cups flour sifted with two teaspoons baking powder, alternating with one cup sour cream. Add 2 teaspoons cinnamon, 1 teaspoon vanilla, stiffly beaten egg whites, mixing thoroughly. Pour dough into a pan that has been lined with wax paper. Bake in a moderate oven 45 minutes.

This recipe is terse. I am going to assume a "moderate oven" means 350 degrees. I will report back with my experience after the holiday. Mrs. Frishwasser, you are on.

A day later: This cake really does take like a New York Egg Cream.

Mrs. Ian Erskine's Deviled Eggs

This is not your standard Deviled Egg. The recipe comes from The Royal Blue and Gold Cookbook produced as a fundraiser by the Marchioness of Cambridge in 1974. The cookbook is long out of print. This is another glorious library book sale find.

Before World War II, Dorothy Hastings Cambridge had an idea of making a cook book using recipes from dinner parties she and George had given for their friends and guests. The Marchioness had interesting friends like Clark Gable and Joan Crawford. Dorothy was supported in this effort by Queen Mary, who donated many recipes. The book did not get published until 1974. Proceeds were donated to the Royal British Legion Women's Section. 

This recipe is verbatim. I will provide one or two of the Marchioness's creative recipes also in another section. Enough typing for this morning.

Devilled Eggs

Ingredients to serve 4

1 tablespoon Butter or Margarine

1 ounce Butter (editor's note - you may use Margarine here as well)

4 Eggs

2 tablespoons Milk 

Salt

Cayenne Pepper

1 and 1/2 teaspoons prepared Mustard

1 tablespoon Chutney

2 tablespoons Capers

2 Eggs

Preparation

Melt the butter or margarine in a frying pan and fry the eggs carefully until the whites are set, but not hard. Meanwhile, melt the 1 ounce butter in a saucepan. Add the milk, the salt, and the cayenne and bring to a boil. Add the mustard, chutney, and the two eggs, well beaten. Stir the mixture over a low fire, until the sauce is like thick cream, never allowing it to come to a boil. Add the chopped capers and pour the sauce over the fried eggs. The dish may be warmed slightly under the grill or in a very hot oven for a few minutes, as it must be served very hot.