But we’re also seeing daffodils blooming, wheat fields turning green, and people like me already buying first pick of plants in the garden nurseries—even though that means they are enjoying time in my sun room for a few weeks before going outside permanently.
This year Easter makes its appearance in March, and that brings me to eggs, both to decorate and hide from kids and pets, and to bake with.
Spring for the pioneers meant hens starting to lay more eggs after the long winter so here are two of my favorite “egg recipes” from my old-time recipe cook book, Egg Gravy.
Angel Food Cake
Whites of 11 eggs, pinch of salt, 1½ cups sugar, 1 teaspoon cream of tartar, 1 cup cake flour, 1 teaspoon vanilla. Sift sugar and flour together 7 times. Put cream of tartar and salt in eggs and beat very light, fold in sugar and flour, add vanilla. Put in cold oven and bake slowly 1 hour.
1 cup butter, 11 egg yolks (beaten light), 2 cups sugar, 3 cups flour (sifted 3 times) with 2 teaspoons baking powder added to the flour, and 1 cup sweet milk. (Make your own cake flour by sifting 4 cups of flour and 1 cup of cornstarch together four times.) Bake in tube pan 45 minutes.
(I know the cake recipes don’t have time and temperature on them, but every good cook knew her own wood stove, so they didn’t record those on their recipes.)
Try your hand at baking like a pioneer and let me know how they turned out.
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