John Mazetti & Daffodil Cake (1937); Tapioca, Cornstarch nicknames

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JOHN MAZETTI, DAFFODIL CAKE

THE THIMBLE CLUB PRESENTS ITS CHOICE COLLECTION OF CHERISHED RECIPES
second edition
Manchester, NH: The Club
1937

   "John Mazetti," from Columbus, Ohio, has been given different spellings in the cookbooks, possibly for legal reasons.  The earliest I had posted was 1939. DARE has 1946, under "Johnny Marzetti."  The CHICAGO TRIBUNE probably will be our earliest.
   "Daffodil cake" is not in DARE?

Pg. 73:
   John Mazetti
1 package flat egg noodles
1 onion
1 green pepper
2 tablespoons butter
1/2 lb. beef
1/2 lb. lean pork
1 can tomato soup
equal amount of water
1/4 lb. cheese, grated
   Cook noodles until tender.  Chop onion and pepper and cook in the butter.  Grind beef and pork together and add to the onion and pepper and cook for 20 minutes.  Add noodles combined with the tomato soup and water.  Cover with the cheese and bake slowly for 3/4 hour.

Pg. 208:
   Daffodil Cake
1 cup sifted cake flour
1 1/4 cups sifted sugar
1 cup egg whites (about 8 eggs)
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon vanilla
1/2 teaspoon orange extract
4 egg yolks beaten until thick and lemon colored.
   Sift the flour once, measure, add 3/4 cup sugar, and sift four times.  Beat egg whites and salt until foamy, add cream of tartar, and continue beating until stiff enough to hold up in peaks, but not dry.  Beat in remaining sugar, 2 tablespoons at a (Pg. 209--ed.) time.  Sift flour over mixture in small amounts, folding it in carefully.  Divide in two parts.  To one, fold in vanilla.  To the other, fold in beaten egg yolks and orange extract.  Put in ungreased angel cake pan by tablespoons, alternating mixtures.  Bake in a slow oven (275 degrees F) 30 minutes.  Then increase heat to 325 degrees F and bake 50 minutes longer.  Remove from oven and invert pan one hour or until cold.


OUT OF VERMONT KITCHENS
Burlington, VT: Trinity Mission and the Women's Service League
1939

Pg. 253:  _Daffodil Cake_


(PROQUEST HISTORICAL NEWSPAPERS)
   Make It a Colorful Easter Dinner; By Lucia Brown; The Washington Post (1877-1954), Washington, D.C.; Apr 7, 1950; pg. C1, 1 pgs

   Market Memo . . .; The Washington Post (1877-1954), Washington, D.C.; Apr 7, 1950; pg. C1, 1 pgs

   Yes, Do It the Mrs. Fay Way And Win a Jingle Contest Hay!; By Everett M. Smith Staff Writer of The Christian Science Monitor; Christian Science Monitor (1908-Current file), Boston, Mass.; Jun 7, 1947; pg. 4, 1 pgs

   Lesson in Herb Cookery, Top-of-Stove Baking, And Other Recipes, Received From Our Readers; OVENLESS COOKIES; By Ruth Miller Written for The Christian Science Monitor; Christian Science Monitor (1908-Current file), Boston, Mass.; Mar 28, 1947; pg. 16, 1 pgs

 Classified Ad 11 -- No Title; Christian Science Monitor (1908-Current file), Boston, Mass.; Sep 11, 1941; pg. 20, 1 pgs

  Well Garnished Ham Adds Festive Spirit to Easter; Traditional Dish, Easily Baked, Also Lends Itself to Decoration; By Martha Ellyn The Post Food Editor; The Washington Post (1877-1954), Washington, D.C.; Apr 11, 1941; pg. 16, 1 pgs

  Pineapple Daffodil Cake; All Golden and White, It Will Grace a Festive Table; Christian Science Monitor (1908-Current file), Boston, Mass.; Apr 30, 1937; pg. 8, 1 pgs
("The Snowy Fluff of Its Frosting Makes a Gleaming Background for the Clear Yellow of the Pineapple Daffodils and Their Delicate Stems of Green Icing. ...  Sponge and angel cake are combined to make this delicious dessert together with a pineapple filling and a topping of white, feathery frosting.")

   Feasts Here Again After Lenten Fast; Menus for Easter Meals Glorified, Even Ham and Eggs.; By Rebekah Blake.; The Washington Post (1877-1954), Washington, D.C.; Mar 27, 1937; pg. 12, 1 pgs
("Pineapple Daffodil Cake")

------------------------------------------------------------------------
TAPIOCA, CORNSTARCH NICKNAMES

NEW ENGLAND COOKBOOK
by Eleanor Early
New York: Random House
1954

   I forgot this in the last post.

Pg. 142:
_Apple Tapioca_
   Tapioca puddings, like cornstarch puddings, were a children's dessert in New England,  So when the children grew up, they wouldn't eat them any more.  When girls got to college, they called tapioca "freshman's tears" and cornstarch "baby flannel petticoat."  But don't let that prejudice you--Apple Tapioca is really nice.