A goodly heritage – Triumph in the farmhouse kitchen

The milk production from our cow is tapering off, but the chickens are producing many eggs.  Some days customers empty out our cache of large brown eggs.  Then there are other days when 20 dozen sit in the cellar waiting to be used.

My husband collects nearly four dozen eggs a day.  You might imagine what a challenge it is to use all of them.  We give many to our children to take home when they come for a visit. Friends call and buy eggs.  But when inventory is at its highest, I use lots of eggs.

Custard is an easy meal.   Quiches or egg casseroles are very satisfying. Egg salad makes a filling sandwich.  Potato salad (made with boiled eggs) is a favorite in the summer season.  Fried or boiled eggs make a delicious breakfast.  Deviled eggs are just a treat.

Years ago, I learned that my Dad’s mom used to make a delicacy called angel food cake.  I don’t recall eating one of Grandma’s creations, but the thought of making one did intrigue me.  So when the eggs were plentiful, I set out to master the art of making an angel food cake, using a recipe from The Settlement Cookbook that my mother-in-law gave my husband before we were married.

Believe me, it is not for the faint of heart.  I had to learn that room temperature egg whites beat up better than cold ones.  I had to experience the correct texture of the beaten whites to support the desired height of my cake.  One time I succeeded in having a tasty cake, but it stood only two inches tall. One might call it a delicious failure.  But trial and error and persistence paid off.

Since then, the cakes have become easier for me to make.  I sometimes make two or three batches of sifted sugar and sifted flour required for this light dessert.  One is for my family that day, and the other two are already prepared for the next time I need a quick cake. Our family enjoys them with berries as a topping. 

Angel food cakes can be bought in bakeries or, for the do-it-yourself baker, the angel food cake mixes can be found sitting in a little box on the grocer’s shelf.  Though they may taste good, I have never tasted a better, moister angel food cake recipe than this one from the Settlement Cookbook.

Recipe and hints are taken from The Settlement Cookbook.