This cookbook features recipes from the Mirror Lake Inn at Lake Placid, New York, as well as contributions from local residents.
Today the inn calls itself a resort and spa. The restaurant is still open and I wonder if they use any of the recipes in the book? Probably not after almost 60 years.
Page 32 is blank, so I moved on to page 132 which has three recipes for simple quick breads. I was tempted to share the corn bread recipe attributed to Grandma Moses of Eagle Bridge, New York, but there are already two corn bread recipes on this blog—one from Ghana and one with chilli. So instead I made one of the two date breads. This one is from Mrs Godfrey Dewey of the Lake Placid Club.
1 1/2 c. pitted dates
1 c. boiling water
1 tsp. soda
1/2 c. brown sugar
1 1/2 c. whole wheat flour
1 rounded tsp. baking powder
pinch of salt
1 tsp. vanilla
1 tbsp. melted butter
Cut dates into small pieces; cover with boiling water; add soda and let cool. Sift flour, baking powder and salt. Beat egg and add sugar and melted butter and vanilla. Combine the three mixtures. It should be rather soft. Put in greased bread pan and bake in a very slow oven for one hour.
How it played out
I love how some old-fashioned cookbooks are written so sparingly. Take the instructions here—short and to the point. I was surprised that the dates soaked up most of the water as they cooled. The recipe didn’t say to drain off any remaining liquid, so I didn’t. That worked fine.
I added the cooled dates to the egg mixture and then stirred in the dry ingredients. I baked it for an hour at 160°C (325°F).
I was glad the recipe called for whole wheat rather than plain white flour. For those of you who use kitchen scales, I used about 190 grams of flour, and packed the brown sugar.
It’s way, way better than the boring page-32 honey nut loaf I made last year. Luckily I managed to turn that disappointment into a delicious bread and butter pudding.
Our most recent exchange student liked this date bread and took most of the slices for his school lunches, although I think he preferred the extra sweetness of the banana bread I made earlier. Teenagers!
But I’ll be making this again. I have a big bag of dates to use up. If you don’t have dates, I think this would work well with any other dried fruit.
Speaking of bread, we love trying new breads (really all kinds of food) on our travels. We enjoyed an interesting sandwich in Finland—the vety.