This is a cookbook published by the Metropolitan Life Insurance Company in 1964. At one point I had four of these and had assumed that they were part of a series. Then I discovered that they were all the exact same cookbook, but with different color covers.The recipes in this cookbook cover all the meals and desserts, and they seem fairly common. A few of them struck me as unusual. Like the Frankfurter Cheese Filling for sandwiches, which when I shared it with my kids made them go, “Ewww.” The illustrations are cute though. Especially this one of some jerky goldfish making fun of a bigger fish that has found himself broiled and on a serving platter.
I am sharing this recipe because I think it sounds pretty delicious! And look at those cute little cupcakes playing leapfrog.
Saybrook Lemon Jelly Roll
This recipe is from the 1964 Metropolitan Cookbook. The ingredients and directions are formatted below as they appear in the cookbook.
3/4 cup sifted cake flour
1/4 tsp. salt
1 teaspoon baking powder
3/4 cup sugar
1 teaspoon vanilla extract
Set oven for hot, 400°. Sift flour; measure; mix and sift flour, salt, and baking powder. Beat eggs until light and lemon-colored. Add sugar to eggs gradually, beating constantly. Sift small amount flour mixture on egg mixture; fold in. Continue until flour mixture is all added. Fold in vanilla extract. Line jelly roll pan, 15 x 10 x 1-1/2 inches with waxed paper. Grease paper and sides of pan. Pour cake batter in pan. Bake 13 minutes. Remove cake from pan to damp cloth. Remove paper. Trim edges of cake. Spread with Lemon filling; roll up quickly. Dust with confectioner’s sugar. Serves 6 to 8.
3/4 cup sugar
1 lemon, juice
1 tablespoon cold water
Beat egg, add sugar. Strain juice; add with water. Cook over low heat, stirring constantly until thickened. Cool before spreading.