17-year-old Helena Muffly wrote exactly 100 years ago today:
Sunday, June 23, 1912: Went to Sunday School this morning. Tweet came home with me. Ma and Pa had gone away and we had the place to ourselves. Miss Carrie was over after dinner.Her middle-aged granddaughter’s comments 100 years later:
Sounds like a fun Sunday with visits from two friends—Helen “Tweet” Wesner and Carrie Stout.
I wonder if Grandma made any deserts to serve her friends. Black raspberries would have been in season.
Maybe Grandma made Angel Food Cake with Black Raspberries.
Angel Food Cake with Black Raspberries
12 egg whites
1 cup all-purpose flour
3/4 cup sugar plus an additional 3/4 cup sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
Preheat oven to 375 degrees F. Separate egg whites and bring the egg whites to room temperature. Meanwhile stir together the flour and 3/4 cup of sugar in a medium bowl.
After egg whites have reached room temperature, put the egg whites, cream of tartar, and salt into a large bowl. Beat until foamy. Slowly add the 3/4 cup of sugar (about 2 tablespoons at a time) while beating. Continue beating until the mixture holds stiff straight peaks. Gently stir in the vanilla and almond extract.
[Note: In Grandma’s day, they would have beaten the eggs by hand. I feel tired just thinking about it.]
Sprinkle a small amount of the flour and sugar mixture (about 2 tablespoons) onto the whipped egg mixture; and then fold it in. Continue sprinkling and folding the flour and sugar mixture until it all is folded in.
Gently spoon the batter into an ungreased 10 X 4 tube pan (angel food cake pan). Bake for 35 to 40 minutes or until the cake is lightly browned and the top springs back when lightly touched.
Invert pan until cool (at least 1 hour) and then remove cake from pan.
Crush a few black raspberries; stir in several tablespoons of sugar, and add enough water to make the consistency of medium sauce. Refrigerate for at least one hour to give the sugar in the sauce enough time to lose its granularity. Serve over the cake. Sprinkle which whole black raspberries.
An aside—When I was a child I loved the black raspberries that grew in the hedgerows. These days I never can find them in stores.
Two years ago my husband and I planted several black raspberry plants, and this is the first summer that we have lots of berries.
The black raspberries are awesome—even better than I’d remembered them.