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Whole Wheat Honey Loaf with Walnuts ~ Coffee Sauce (for ice cream)

Alice Demetrius Stock, Vintage Cookbooks

We began our Vintage Cookbooks column wondering at the start of Y2K what people were eating in Y1K and found omelets have been around for at least 1,000 years.

In February we celebrated Black History month with an old-fashioned recipe for Southern spoonbread. In the months that followed, we made use of the earliest dairy product known -- cheese -- in a delicate Swiss fondue recipe. We hiked the Nevada mountains with Sierra Club members and made cornbread over the coals. We visited a Zen Buddhist Monastery in California and learned to make a wholesome whole wheat honey loaf with walnuts. We revisited, in spirit, one of New York's most-remembered restaurants: Luchow's, now defunct, for some of its famous German potato salad. We made Russian potatoes with sour cream, peanut brittle for Halloween, Deep Sleep apple pie created to eat in bed and a coffee ice cream sauce from the Roaring '20s.

All the vintage recipes we tested were keepers, but my personal favorites, based on the concepts easy, different, quick and delicious, are the Whole Wheat Honey Loaf and the Coffee Sauce.

Whole Wheat Honey Loaf with Walnuts

1 cup milk
1 cup honey
1/4 cup soft butter
2 eggs, beaten
2 1/2 cups whole-wheat flour (we used half white and half whole-wheat flours)
1 teaspoon salt
1 tablespoon baking powder
1/2 cup walnut halves

Sift the flour before measuring and blend in the salt and baking powder.

Combine milk and honey in a large, heavy pan over low heat and stir until blended. (We used a wire whisk.) Whisk in butter, eggs and dry ingredients until well blended, then blend in the nuts.

Place the batter in a greased loaf pan. (We used a 5 3/4-by-9 3/4-by-2 3/4-inch pan and greased it with about 1 tablespoon lard.)

Bake at 325 degrees 50 to 60 minutes or until a cake tester comes out clean. Do not overbake. Cool before slicing.

"The Tassajara Bread Book," Edward Espy Brown, 1970

Coffee Sauce (for ice cream)

3/4 cup strong, hot coffee (we used 1 1/2 teaspoons fresh instant and 3/4 cup boiling water)
1 scant cup sugar
2 tablespoons white corn syrup (Karo)

Bring all ingredients to a boil to melt the sugar crystals, stirring to keep it from boiling over, then reduce heat to a hard simmer and cook for 10 minutes to reduce the mixture to a syrup.

Store any leftovers in the refrigerator that, thank Heaven, replaced cold cellars and iceboxes in our lifetime.

Makes about 1 cup.

Adapted from "Frigidaire Recipes," Frigidaire Corp., 1928

Thursday, January 04, 2001

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