Raising a healthy Jane (or just being a healthy grown-up Jane) comes from good food and proper nutrition. Grab your aprons, I’m on kitchen duty with food to spare and recipes to share! When time allows, here’s where you’ll find one of my how-to-convert-to-an-organic-diet recipes.
This “cup cake” is really a dense, full-size cake with an almost cookie-like taste. Really, really, yummy! Apparently, the small, individual-size cake that we think of today as a “cupcake” hadn’t been invented in 1916. If you check the amounts in this recipe, you’ll see why they called it a CUP cake—a cup of this, a cup of that, everything a cup cup, old Macdonald had a farm …
I don’t know about your storage carrots, but mine are not long for this world. Within the next couple of months, I need to get imaginative. I’d truly NEVER heard of carrot pie. Have you? It was absolutely delicious.
Eileen Widman says: A Lot like a really good squash pie made with grated butternut or sweet meat pie. Yummy!
darla says: Maybe my carrots were more watery, but I only used two cups of milk for fear that three would be too runny. I just put them in the oven so we will see how it comes out! May be my first time making home made crust (can’t remember) used half whole wheat half white flour. I liked the bean trick for holding the form in prebake!
darla says: I also boiled my carrots first and then blended them so that’s probably why they retained more moisture. I first made carrot pie using a recipe from a friends mom that she got from a coolwhip container. It’s a good substitute for pumpkin, and great way to use up carrots 🙂
OH, LOVE all that beautiful fabric 🙂 🙂 Love and hugs from the ocean shores of CAlifornia, Heather 🙂
Betty Stone says: How could a quilter (me) not love that colorful fabric.
MaryJane says: I agree! I have even more reason to love these particular fabrics because they are from one of my fabric collections from a couple of years ago. However, it’s all been sold.
An’ all us children, when the supper things was done, we ran to the story tree to dream who we’d become.
I have something to admit. I’m a picky eater. But it isn’t junk food I crave, it’s things that aren’t …
Eileen Widman says: You can even toast these kind of Kabobs over an open fire or on a grill on summer evenings for a different kind of dinner or dessert.
Must be careful when packing these for little people. The Kiwi or strawberries can be an allergen. A local School had Kiwi in the lunch room and a child found out how allergic he was to these treats the hard way with a trip to the hospital in an ambulance on a respirator. So before taking them to the class room you should ask about children with allergies and pack something special for those children and make sure you clean your cutting boards in a dishwasher after cutting up strawberries or Kiwi because just a little left over juice on the cutting board getting on the treat for the allergic child can be deadly.
We’re having such fun trying these old-fashioned recipes. This one, Rice and Eggs, is simple and straightforward. I’d never thought to combine hard-boiled eggs with rice before, topped with hollandaise sauce. Next time, I’ll put it on a bed of spinach. Or I’ll sprinkle chopped celery onto the mound of rice before I top it with the sauce. Yum.
Fun recipe. Made with grass fed butter and eggs from the little farm around the corner, served on top of “riced cauliflower” this would make a perfect quick dinner for people following the “paleo diet” (no grains). Awesome!
Meg says: Riced Cauliflower would be delish too!
How fun is this!!! It looks easy and healthy 🙂 🙂 Oh, and I LOVE that it’s a vintage recipe. I wonder if this is something that my grandmother would have had as a little girl? Not sure, but I’m definitely going to remember this recipe 🙂 🙂 Love and hugs from the ocean shores of California, Heather 🙂
Meg says: Hugs and love back to you Heather!
Kathryn says: Everyone I have shown, or told about this recipe has turned their noses up at it.This, however, only presents me with a challenge, which I love! If I could get my ex to eat a “purple tumor thing” (eggplant) and love it then I have all the confidence in the world that I can get many to love this too. 🙂
Faye Gannon says: My mother made this for us when we were kids – 1945-1965 – It was just rice and eggs with a little butter, salt and pepper. Delicious! I make it with brown rice – not nearly as good.
Melissa says: I think I will have to try this one. My girls love both rice and eggs, but I never thought to combine them!
Soon enough, we’ll be making rhubarb pies. Without fail, these little prehistoric looking creatures will push up again from deep inside planet Earth.
Eileen Widman says: It is a good thing too. Just finished up the last of last years Strawberry Rhubarb Jam! None left in the freezer either so I can’t even make a pie.
Have you ever done a Rhubarb Leaf bird bath mold from Concrete? I have and it is really fun. They last a long time if you remember to turn them over in the winter so the water does not freeze inside them.
Find a huge Rhubarb Leaf, The biggest one you can get. It has to be perfect. No holes or cracks.
You need something about 4 inches deep like flexible sidewalk edging. I use the metal kind, Form a ring of the edging big enough for the Rhubarb leaf and bend it to conform to the shape of the leaf. Place it on a sheet of heavy plastic. Mound up a pile of play sand to about 2 inches deep Lay the leaf with the underside showing on top of the mound of sand. Now gently push the leaf down into the sand and make it an inverted dish shape. Careful to not break the leaf. Scoop some sand out from under the edges of the leaf so it will make a deeper dish and press again. Now you are ready to pour on a small batch of mixed concrete to fill up the rest of the mold to make a flat bottom. Allow to set for several days. When you turn it over brush off the sand and peal away the leaf remnants. You can seal it with concrete sealant or an epoxy paint if you want color. It is a nice shallow bird bath to set out in the garden.
These were full of flavor and a wonderful departure from peanut “butter” cookies. You must try these.
Eileen Widman says: I have had these at Grammas house. Now I have the recipe! Yeah!
For the next few weeks, every Friday, we’re going to feature a recipe from the 1916 Comfort magazine. Today’s recipe, Egg Cutlets, is like nothing I’d ever eaten before. They were delish! With three grandgirls, what a great way to use up all our hard-boiled eggs this coming Easter. This gets my vote for a fantastic, unique brunch item. Definitely comfort food. Those turn-of-the-century Comfort Sisters had a few surprises up their sleeves.
whittney says: I think this will be lunch for today, thanks i love it.
This looks delicious and also a great way to use the eggs during heavy laying times in the summer, especially for a brunch on the farm deck! Thank you!
Marcia says: Found this version of egg cutlets when, in a fit of nostalgia, I googled to see if I could find a recipe like my mother’s. Unfortunately, among her many recipes and resources (Joy of Cooking 1943, Fanny Farmer, recipe box of accumulated favorites), I’ve never found her version, which I recall clearly used cubed and seasoned bread stuffing, probably Pepperidge Farm. She told me that egg cutlets were a meat alternative during rationing in WWII. I’ve tried to approximate, but never quite get the same consistency or flavor of those my mother made.
I’ll try this version, though!
Linda Hess-Layne says: They used to serve these Egg Cutletts at a hospital that I worked at years ago in Baltimore. I was never able to replicate it and when I searched the internet, I only found the ones they make in India. These seem like the ones I always looked forward to eating.
Sylvia Jacobus says: Wow! A must-try..
Kevin says: My mother used to make these for us on Fridays (Irish Catholic no meat on Friday) and I couldn’t find a recipe, thank you, this is as close as I remember them, they will become a “quarantine staple”
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
Oh my goodness!! this sounds so-so-so good. I can barely wait to try.
This looks so good MaryJane! Tasty and Pretty-good!