I enjoyed Melissa Souza's "Making and Using Apple Cider Vinegar" (Ask Our Experts, December 2017/January 2018 issue), and I've already started 3 quarts of my own using some slightly bruised apples. Her story made me miss the apple cider we used to buy in stores back in the day. In the 1960s and 1970s, we could get a clear cider that had quite a tang to it. Today in the grocery store, though, gallon jugs marked "apple cider" are cloudy and taste watered down.
I was digging through my old recipes to find something to use my apple cider vinegar for, and found this chocolate cake recipe that dates from the Great Depression. It was popular then because of the limited number of ingredients needed. It's become a family favorite. This recipe is originally from my great-grandmother's neighbors, the Flagg family.
Flagg Cake * 1 1/4 cups all-purpose flour * 1 cup granulated sugar * 3 tablespoons cocoa powder * 1 teaspoon baking soda * 1 egg * 1 cup milk * 1/4 cup butter * 1 teaspoon vanilla extract Directions: In a large bowl, combine all ingredients. Mix until you have a thick batter. Scoop batter into a lightly greased and floured 9-by-9 pan. Bake at 350 degrees Fahrenheit for 35 minutes.
Stevens Point, Wisconsin
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|Title Annotation:||Dear MOTHER|
|Publication:||Mother Earth News|
|Article Type:||Letter to the editor|
|Date:||Oct 1, 2018|
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