Page 4 - Current Newsletter

Vintage Ice-Box Cakes Chocolate Icebox Cake 1931

· 2 cups cream
· 1/3 cup sugar
Vanilla Strawberry Ice Box Cake 1935 · 1 teaspoon vanilla

· 2 squares chocolate, melted
· 2 cups whipping cream
· 1/2 cup powdered sugar · 1/2 cup chopped nuts
· Vanilla flavoring · 12 lady fingers
· 2 cups strawberries 1. Whip cream; add sugar, vanilla, melted choco-
late, and chopped nuts.
· 36 large vanilla wafers 2. Separate one dozen lady fingers and line a mold
1. Add sugar, flavoring extract and whip with them.
cream until stiff. Carefully fold in strawberries, Fill with the whipped cream mixture and set in ice-
cut in large pieces. box for 3 1/2 hours.
2. Lay out bottom of oblong pan (10 inches by
6 inches) with large vanilla wafers and add lay-
er of filling. Place another layer of wafers and
filling and top with wafers. Delicious Ice-Box Cake 1932
3. Decorate with strawberries and whipped Chilling time: 12 to 24 hours
cream. Servings: 4 to 6
Chill in refrigerator 4 to 6 hours. Serves six to · 1 package vanilla wafers (sixteen)
eight. · 1/2 cup apple butter, orange marmalade or

strawberry jam
Graham Cracker Crumb in Icebox Pudding · 1 cup heavy cream, whipped
1936 1. Fold apple butter, marmalade or jam into
whipped cream.
· 2 1/2 cups graham cracker crumbs 2. Arrange four wafers on bottom of square mold;
· 1 large can crushed pineapple spread with cream; cover with four wafers; again
· 1/2 pound marshmallows spread with cream; cover with wafers and spread
· 1/2 cup chopped dates with cream; put four remaining wafers over cream
and press lightly together.
· 1 1/2 dozen lady fingers 3. Chill thoroughly.
· 1 cup whipping cream At dessert time, lift to a service plate; cut diagonally
· 4 tablespoons powdered sugar at table and serve alone or with vanilla ice cream.
· Few drops vanilla Coffee, of course.
1. Crush graham crackers with rolling pin on
molding board. It will take about one-half
pound.
2. Combine with pineapple pulp and juice,
marshmallows cut in quarters, and dates. Mix
well.
3. Line a brick shaped or round pan with
heavy waxed paper.
4. Line prepared pan with split lady fingers,
rounded side out. Fill with graham mixture and
cover top with split lady fingers rounded side
out.
5. Cover with waxed paper and let stand in the
ice box several hours or overnight.
Turn out on a platter and serve with cream
whipped and sweetened with powdered sugar
and flavored with vanilla.