Newspaper article St Louis Post-Dispatch (MO)

Reader's Simple Request Takes the Cake

Newspaper article St Louis Post-Dispatch (MO)

Reader's Simple Request Takes the Cake

Article excerpt

NO SOONER had we printed a request for a recipe for hot milk cake than did we receive a new cookbook containing a recipe for - hot milk cake.

Then recipes from readers started pouring in. Almost 70 of you wrote, and we thank you all. We wish we could list all your names, but space does not permit.

"We enjoyed many of these when we were growing up," Georgia Jett of Ste. Genevieve wrote in her note to Wilma Hepler of Ellisville. "I had forgotten about it until you requested the recipe. You can be sure I'll make it again as it was one of my favorites, with or without frosting."

Juanita Shoults of Portageville, Mo., sent a recipe that she got from her late mother, Chig Haug of Ste. Genevieve. "The request for hot milk cake evoked fond memories and sent me to the recipe book of my dear mother, who died 18 months ago at the age of 89," Shoults wrote. "She made the cake for all the PTA bake sales, church meetings and for the families of friends who were in sorrow or had illness in the family."

The book containing the recipe, "Up a Country Lane Cookbook" ($22.95; University of Iowa Press), is a charming look at the years author Evelyn Birkby and her family lived on a farm in Iowa. She has updated the recipes to reflect modern health concerns, but they retain the homey, comfortable feeling of true country cooking.

This is Birkby's recipe: HOT MILK CAKE

2 eggs

1 cup granulated sugar

1 cup sifted all-purpose flour

1/8 teaspoon salt

1 teaspoon baking powder

1 tablespoon butter

1/2 cup milk

1 teaspoon lemon flavoring

Beat eggs until light and lemon colored and thick. Add sugar; beat 5 minutes longer. Combine flour, salt and baking powder. Fold dry ingredients into egg mixture.

Heat butter and milk together. Add all at once to egg-flour mixture. Fold in quickly, no more than 1 minute. Stir in flavoring.

Pour into a waxed paper-lined 8-inch-square pan and bake in a preheated 350-degree oven for 30 minutes. (To make cupcakes, bake in paper-lined cups for about 20 minutes. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.