Two sweet recipes from column’s beginning in 1949

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

This week’s look back at recipes from 1949 brings us two sweet treats.

This mousse recipe appeared in Mildred Woods’ Counselor at the Cookstove column. It was the finish to a meal that included last week’s French Onion Soup.

Mousse Au Miel (Frozen Honey Mousse)

In a double boiler, heat up the yolks of 6 eggs — the French rule stipulates that they must be very, very fresh, with a cup and a half of strained honey — if you can latch onto a wild, dark one, please do, but the regular sweet-clover will suffice. Cook stirring constantly over hot water until it is thick and smooth. Chill. Beat three of the egg whites stiff and fold them in. Ditto on a pint of cream. Pack in a pretty mold, if you have it, or freeze in regular ice cream pan in an electric refrigerator. This is one of the most charming versions of frozen custard you are ever likely to meet. It can be garnished with this or that, but the flavor is so light and delicate, like toast and butter and honey it is perfect in itself and should be let quietly alone to rejoice in its own simple beauty.

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This lemon cake was featured in an advertisement for a new kind of shortening — Emulsorized.

“Better Cakes! Lighter, richer, moister because Snowdrift is Emulsorized!

Snowdrift’s special blending aid works wonders with new ‘quick-method’ cakes. You can mix them in 3 short minutes!

Be sure you use emulsorized shortening.

You don’t get these lighter, richer, moister cakes with regular-type shortening.”

By 1953 Snowdrift, which was made by Wesson, had dropped the word “emulsorized” from its ads, but still claimed to be superior for baking.

Editor’s notes: The frosting of this cake contains uncooked egg yolks, which sometimes contain salmonella bacteria that can cause serious illness.

Any 21st-century shortening should work in this recipe.

Lemon Snow Cake

2 ¼ cups sifted cake flour

3 ½ teaspoons double-action baking powder OR

4 ½ teaspoons single action baking powder

1 teaspoon salt

1 1/3 cups granulated sugar

½ cup quick-blending

shortening (Snowdrift)

1 cup milk, divided use

4 egg whites (unbeaten)

1 teaspoon vanilla extract Frosting:

2 tablespoons shortening

2 tablespoons butter

2 egg yolks

½ cup lemon juice

3 ½ cups sifted confectioners’

sugar

1 teaspoon lemon zest Yellow food color Candied lemon slices, for decoration

Heat oven to 375 degrees. Grease and line the bottom of 2 (8-inch) round cake pans with parchment paper.

Sift together the flour, baking powder, salt and granulated sugar. Add the shortening and 2/3 cup of the milk; mix until the flour is dampened. Beat 2 minutes. If you beat by hand, count beating time only. If you beat with an electric mixer, use low speed and scrape bowl frequently. Scrape beaters at the end of 2 minutes. Add the egg whites, remaining milk and the vanilla. Beat for 1 minute. Turn batter into the prepared pans and bake for 25 minutes. Cool and then frost.

For the frosting, cream the shortening and butter. Beat in the egg yolks. Add the lemon juice and beat in the sugar. Stir in the lemon zest and a few drops of yellow food coloring. Ice cake. Decorate with candied lemon slices.

Even as we take this look back to the foods gracing Arkansas tables 75 years ago, Idea Alley is still accepting your recipes submissions, requests and culinary questions.