Why We Are Adopting the New Logo "This Website NOT Produced Using Slave Labor"...

Why We Are Adopting the New Logo "This Website NOT Produced Using Slave Labor"...

Are you aware that those tomatoes, oranges and other fruits and vegetables that you are using may have been picked by people and corporations using slave labor right here in the USA? Neither were we until we became aware of John Bowe's important book "Nobodies...Modern American Slave Labor and the Dark Side of the New Global Market". For more information on this modern and disturbing phenomenon, please purchase and read Mr. Bowe's book. As you can see on the cover photo, agriculture is one place where the temptation to use, and the use of slave labor has and continues to exist. Please feel free to adopt our logo for your website, product, and so on. If you are genuinely concerned, get in touch with your produce supplier and ask if slave labor has been used anywhere along the supply chain (Note: they will probably claim they are not - ask them if they can account for their contractor's potential abuse of slave labor laws in the agriculture supply chain). Ask them if they are interested in using the anti-slave labor logo.

This posting was produced NOT using slave labor.

Chocolate Roll

Chocolate Roll...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

("Guests like this Dessert".)

5 eggs
5 teaspoonfuls cocoa
5 tablespoons Powdered Sugar
1 tablespoonful cornstarch

Unusual Chocolate Filling

2 squares bitter chocolate

1 unbeaten egg white

pinch of salt

2 tablespoonfuls milk

vanilla (to taste)

Confectioners sugar (to taste)

Mix egg whites, milk and salt in bowl. Melt chocolate and batter together and when very hot add gradually to first mixture, stirring constantly until it thickens. Add Confectioners Sugar until desired consistency and flavor with vanilla to taste. This icing will be rich and creamy and will remain soft for a long time when used on loaf or layer cakes.

Beat yolk and sugar until creamy. Add cocoa and cornstarch slowly. Beat well. fold in stiffly beaten whites. Spread mixture about one inch thick in buttered baking pan (long and narrow) lined with buttered waxed paper. Bake in slow oven about one-half hour. Turn out on wooden board over which is laid a slightly damp cheesecloth. Spread with flavored whipped cream. Roll carefully while still warm. Cover with chocolate icing.

Fried Cakes

Fried Cakes...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

Beat 3 eggs very light. Then beat in 1 cup sugar and 1 tablespoon of melted lard, add pinch of salt and a little nutmeg. 1 cup sour milk, 1 teaspoon each soda and baking powder, flour enough to handle (?).

Roll to about half an inch thickness, cut in rounds and fry in hot fat.

Glory Cake

Glory Cake...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

2/3 cup Crisco
1 and 1/2 cups sugar
2 eggs
1 teaspoon lemon flavoring
2 and 1/2 cups flour
2/3 teaspoon salt
3 teaspoons baking powder
3/4 cup milk

Blend Crisco (it needs no creaming) with sugar and eggs. Beat till fluffy. Add flavoring. Sift dry ingredients and add alternately with milk. Blend well. Pour into 3 Criscoed layer-cake pans (8-inch). Bake in moderately hot oven (375° F.) 20 to 25 minutes. Cool.

Then prepare-
Paradise Filling: Soak 1 cup of dried apricots in warm water. 1 hour, then bring to a boil. Put through sieve. Drain strained pulp of excess juice. Then mix 1 & 1/2 cups powdered sugar, 1 & 1/2 tablespoons cornstarch and 1/8 teaspoon salt. Add 1 cup of strained apricot pulp. Cook 10 minutes over hot water, stirring occasionally. Peel and slice 5 bananas. Add to apricot mixture. Cook 5 minutes longer. Add 2 tablespoons lemon juice. Remove from heat. Beat until smooth. Cool. Spread between cake layers and cover cake. Sprinkle with 1 cup shredded coconut.

(Remember: although delicious, apricots are known to cause flatus).

Honey Spice Cake

Honey Spice Cake...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

Shortening, 1 cup
Granulated sugar, 1/3 cup
Honey, strained, 3/4 cup
Eggs, 2
Pastry flour, 3 cups
Baking Powder, 4 teaspoons
Soda, 1/2 teaspoon
Cinnamon, 1 and 1/2 teaspoons
Cloves, 1/2 teaspoon
Nutmeg, 1/2 teaspoon
Sour milk, 1 cup
Vanilla, 1 teaspoon
Salt, 1/2 teaspoon
Nut meats, broken, 1/2 cup

Cream shortening and add the sugar. Beat in the honey. Beat yolks of eggs and add. Sift dry ingredients. Add 1/4 cup of the dry ingredients to nuts and add them to cake mixture. Add remaining dry ingredients alternately with sour milk and vanilla. Fold in the beaten whites. Bake in well greased loaf pan in a moderate oven (350° F.) for 45 to 50 minutes.

Raisin Cornmeal Muffins

Raisin Cornmeal Muffins...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

3/4 cup cornmeal
1 and 1/2 cups flour
1/2 teaspoon salt
1 cup seedless raisins
4 teaspoons baking powder
2 tablespoons sugar
1 cup milk
2 tablespoons shortening

Sift dry ingredients together into bowl; add milk and melted shortening and beat well. Bake in greased muffin tins in hot oven for about 20 minutes.

All-Bran Muffins

Kellogg's All-Bran Muffins...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

2 tablespoons shortening
1/4 cup sugar
1 egg (well-beaten)
1 cup sour milk
1 cup Kellogg's All-Bran
1 cup flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Cream the shortening and sugar, add egg and sour milk. Add All-Bran and let soak until most of the moisture is taken up. Sift flour with baking powder, soda and salt and add to first mixture, stirring only until flour disappears. Fill greased muffin tins two-thirds full and bake in a moderate oven (400° F.) for 20 to 25 minutes.

Yield: 8 large or 12 small muffins.

Note: If sweet milk is used instead of sour milk, omit the 1/2 teaspoon of soda and use 3 teaspoons baking powder. Raisins or dates may be added if desired. A small slice of apple, sprinkled with cinnamon and sugar, placed on top the muffin batter before baking, makes a delicious variation of the recipe.

Taffy

Taffy...

2 cups sugar, a 2 pound can of corn syrup, 1/4 cup vinegar, 1 tablespoon butter, pinch of soda, 2 teaspoons vanilla. Boil sugar and syrup until it is crisp when tested in cold water. When nearly done add butter and soda. When done add vanilla (or other flavorings...) and pour into buttered pan to harden.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Lemon Drops

Lemon Drops...

Boil 1/2 cup of water and 2 cups white sugar until quite brittle when tried in cold water. Flavor with 1 teaspoonful lemon extract and drop on buttered paper to cool.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Fruit Cream

Fruit Cream...

2 cups sugar, 1 pound raisins, 1 pound almonds, 1/2 pound figs, 1 cup cream, butter the size of an egg. Melt sugar with a little water, add cream and butter and 1 teaspoon vanilla and boil until it begins to thicken. Then add fruit and nuts, cut in pieces. Stir until creamy and roll in a wet napkin (cloth!). When cold cut into any desired shape.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.