Yeasty and yummy: election cake
Never watch the news. It will turn your sensible plans upside down and turn bits of your day to disarray.
I was going to give you a thoughtful post about fruit varieties, but the man on the television was so vary loud about “Hilary’s last chance to obtain nomination” that (whether he was correct or not) I felt it was time for another piece of election cake.
In honour of the most senior woman in the race for President, this recipe comes from the second edition of The Woman Suffrage Cook Book. There’s such a strong natural link between the two things. It took forever for the US to realise that women ought to be voting once they had rescinded those early rights, and now it’s just as slow a process to get a woman as President. Mind you, Australia has only had a woman a Acting Prime Minister since the last elections (ie this year) so we’re not doing much better.
I doubt if getting the recipe for cake right is an essential first step to achieving change, but it certainly doesn’t hurt. And this recipe is particularly interesting. It’s enough to feed a party, but it’s a yeast-based recipe, not a quick-rise cake.
Mother’s Election Cake
Five pounds flour, six eggs, two pounds sugar, one pint yeast, three-fourths pound butter, one quart sweet milk, three-fourths pound lard, six nutmegs. Take about three pounds of the flour, and about one-third of the sugar, and stir up with the yeast and two-thirds of the milk, to rise over night, or until it begins to fall on the top; then add the rest of the ingredients and bake in loaves about the same as you would bread.
MISS M. A. HILL.
March 18th, 2008 at 6:38 pm
[...] post is part of a series I will run over the next few months covering elections throughout the country. I have decided to highlight a few races in the Milwaukee area that [...]