Collection No. 3

The Recipe Box

Butter-stained, dog-eared, and absolutely non-negotiable.

VictorianServes 8

Figgy Christmas Pudding

Stirred east to west by every family member on Stir-Up Sunday, a silver sixpence hidden inside.

  • 1 cup dried figs, chopped
  • 1 cup raisins
  • 1 cup breadcrumbs
  • ½ cup suet or butter
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp mixed spice
  • ¼ cup brandy

Combine all, pack into a buttered basin, cover with cloth and steam 4 hours. Rest for weeks; steam 2 hours more on Christmas Day.

1920s–30sServes 10

Depression Cake (Wacky Cake)

No eggs, no butter, no milk — and somehow still a celebration.

  • 1½ cups flour
  • 1 cup sugar
  • 3 tbsp cocoa
  • 1 tsp baking soda
  • 5 tbsp oil
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1 cup cold water

Mix dry in the pan, make three wells for oil, vinegar and vanilla, pour water over and stir. Bake 35 min at 350°F.

Mid-CenturyServes 12

Cranberry Jell-O Ring

Wobbling proudly at the center of the table, it was as much decoration as dessert.

  • 2 packets raspberry gelatin
  • 2 cups boiling water
  • 1 can whole cranberry sauce
  • 1 cup crushed pineapple
  • ½ cup chopped walnuts

Dissolve gelatin, stir in the rest, pour into a ring mold and chill overnight. Unmold on lettuce leaves.

1970s–80sServes 16

Cheese Ball with Pecans

Every party, every year. Served with Ritz crackers and a tiny spreader shaped like a reindeer.

  • 16 oz cream cheese
  • 2 cups sharp cheddar, grated
  • 2 tbsp green onion
  • 1 tsp Worcestershire
  • 1 cup pecans, chopped

Beat cheeses and seasonings, form a ball, chill 1 hour, roll in pecans.