This week in Marcellus’ Culinary History – July 28, 2025

This week wreaked havoc to the Editor’s decision making skills. How does one choose to highlight so many great dessert recipes?

   In this installment of Marcellus’ Culinary History, we’re featuring recipes even your Editor would attempt from the Desserts and Candies section of the Home Arts of Cooking Marcellus Centennial Cookbook, 1879-1979. We’ll be in the dessert “aisle” for some time. So many sweet treats; so little time. Hope you’ve tried a few of the recipes published 46 years ago. Bon Appétit!

Jessie Shugars’ Sophia Gardner’s Molasses Cake
2 eggs
½ cup melted lard then add molasses to make 1 full cup
1 cup sugar
1 tsp salt
2 cups flour
1 tsp baking powder
Mix all together thoroughly then add
1 tsp soda in
1 cup boiling water
1 tsp cloves
½ tsp allspice
¼ tsp ginger
1 tsp vanilla
Mix well. Batter is thin. Pour into a greased and floured 9x13x2” pan. Bake in 350° oven for 35 to 40 minutes or until cake tests done.

Florence James’ Oatmeal Cake and Frosting
1 ¼ cup boiling water
1 cup quick oatmeal
½ cup margarine
1 cup sugar
1 cup brown sugar (packed)
2 eggs
1-1/3 cup sifted flour
½ tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
Pour boiling water over oatmeal and margarine. Cover and let stand for 20 minutes. Stir in sugars and eggs. Beat until smooth. Sift flour, salt, baking soda, cinnamon and nutmeg. Add to other ingredients. Stir until well blended. Pour into 9×13 pan, greased and floured. Bake at 350° for 45 minutes

Frosting
Cream 6 tablespoons butter with ½ cup sugar. Add ¼ cup cream and 1 tsp vanilla. Stir in ½ cup coconut and 1 cup. Nuts. Spread on warm cake; place under broiler for 5 minutes or until brown.

Josephine Replogle’s Sausage Cake
1 lb. bulk sausage
2 cups sugar
1 cup warm coffee
1 cup raisins
Mix together and add:
1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp cloves
2 ½ cups flour
¾ cup nuts
Pour into greased and floured pan and bake at 350° for 40 minutes

Topping for Sausage Cake
1 cup brown sugar
¾ cup coconut
½ cup melted oleo
½ cup nuts
1 tsp vanilla
6 tsp canned milk
Mix together and put on baked cake and place in broiler (or oven) and watch closely until brown and kind of sets.

   If you’re interested in more recipes in the Marcellus Centennial Home Arts of Cooking 1879 – 1979, you can find a copy at Marcellus Township Wood Memorial Library, 205 E. Main, Marcellus.

   The library is open Monday – Thursday, 10:00am – 7:00pm, Friday, 10:00am to 5:00pm, and Saturday, 10:00am – 2:00pm. 

   Phone 269-646-9654 or email marcellusmichiganlibrary@gmail.com.

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