My Mom’s Recipe Boxes

Memories of Food gone by…

I have spent the last few weeks taking care of my mother and then sitting by her bed side as she died of cancer. Now comes the time of going through her things, clearing out her apartment, examining her life, and contemplating all that goes with the death of a loved one and what comes next. My mother was a great cook and I have written previously here about learning to love cooking from her. I have so many happy memories of cooking together, cooking for our family, making desserts for my dad. I have memories of great meals and of family traditions based on food.  In the course of sorting through things, I have been given my mom’s recipe boxes. What a treasure and how sweet it has been to look through and see what she thought was important to cut out of a newspaper and to find some of the family classics. I thought I would share a few and some story that goes with them. I wish I had good photos of some of the recipes. As you can imagine as recipe keepers yourselves, they are tattered and stained and full of history.

One of the ones that I was anxious to get is an old family favorite – Prune Cake. This recipe is handwritten on an old envelope along with a to do list on each side. That day, she went to the cleaners, the Hospital, Rentzsche’s ( which I think I remember was a clothing store), talked to or saw Marjorie, and a few things I cannot read. According to the other list she called Helen, who was her friend until her dying day, Mildred, Audria and Rich. The last three I do not remember. The envelope is totally covered with food and oil stains. This was a well used and well loved recipe. I have no idea of its origins though I did find several references on the internet and other blog posts with pretty much the same recipe.

Prune Cake

for the cake:

1 1/2c. sugar
3 eggs
1 c. buttermilk
1 c. oil
1 c. chopped cooked prunes
2 c. flour
1 t. salt
1 t. soda
1 t. nutmeg
1 t. cinnamon
1 t. allspice
1 c. chopped nuts
1/2 tsp. vanilla

Sift flour and spices, salt, and soda. Add sugar, stir in oil and beaten eggs, buttermilk, nuts and vanilla. 40 minutes at 300º. ( I am thinking this goes in a  9x9in. pan which I would grease)

for the sauce:

1/2 c. buttermilk
1/2 tsp. soda
1 stick oleo ( ! ) ( I would use butter)
1/2 tsp. vanilla
1 cup sugar
1 T. Karo syrup

Cook 7 minutes after it boils. Stick cake with fork and pour sauce in and over. ( poke a lot of holes and the sauce seeps down into the cake. After it cools, these places become super yummy!).

My brothers were the recipients of this cake many times throughout summer camp, boarding school, and college. They and their friends can attest to its deliciousness! ( It mails quite well as it is dense)

The other recipe I found which made me smile deeply was my mom’s Party Meatloaf. My mother loved to give parties and did regularly. This meatloaf was on every menu for many years.

Party Meat Loaf

3 1/2 lbs. ground beef
1 beaten egg
2 cups milk
2 cups bread crumbs
6 T. minced onions ( she used the dried ones, reconstituted)
4 tsp. salt
1/2 tsp. pepper
4 T peanut butter ( I always thought it had more in it than that, just enough to give it some creaminess I guess)
1 1/2 T horseradish
1 1/2 T catsup/ketchup

The only instructions are ” 2 hours. 350º

I would free form them on a parchment lined baking sheet after mixing all the ingredients thoroughly but gently.

I found many other recipes, given by friends on their personalized recipe file cards, things cut from our local Celina Ohio newspaper, some from the New York Times, many of unknown origin, a few in my handwriting which as a child was much better than it is now including my famous blueberry muffins which were part of a 4 H project which became a classic family story. My project was creating a simple meal. Mine was a tomato stuffed with either chicken or tuna salad ( I cannot remember but think probably tuna), melon balls, and a muffin. We had learned about menu planning, about making the plate look nice, about using different colors. I took that part very seriously and dyed the milk I served green and flavored it with mint! I was sad at the County Fair to only get a red ribbon instead of blue. When I asked about it, I was marked down because everyything was round! Thus was my first lesson in food styling.

I so look forward to making these old favorites and trying out some of the one she obviously enjoyed over the years. I will treasure having this connection to my mama who took such great care to make sure her family was well fed and got such great satisfaction out of cooking.