Recipe Rustlers

When I lived in Texas, I became fascinated with the Texas rose rustlers, who find and "rescue" roses that have thrived for many years, with little or no attention, in a forgotten place such as an old cemetery or outside an abandoned house or along an fence. One of my favorite rose catalogs comes from this nursery, The Antique Rose Emporium, which was founded with rustled roses.

Many of these roses are antiques, old roses from the past that have survived in spite of neglect. The idea of propagating these roses--bringing these survivors out of the past and into the 21st century, thus preserving the variety--is honorable, in contradiction to the negative connotation of "rustling". But what a great name--The Rose Rustlers.

Some of us have become recipe rustlers. We find an old recipe in a forgotten cookbook, recognize its value, and bring it into our contemporary kitchens, where it again becomes a treasure to share with others.

One such recipe is from one of my oldest cookbooks, Better Homes & Gardens Cakes and Pies, which I received as a wedding gift in 1969.


Recently I spotted my old treasure at the top of my bookshelves and started thumbing through the browned, familiar pages. Several pages are stained with use, evidence of happy hours spent poring over and trying the recipes as a young bride.

Unlike many of today's recipes, I found that most of the cake recipes specified shortening and/or shortening and butter. Although I love using butter in my baking, shortening does provide a tender crumb that is not always present with the use of butter alone.

The recipe I chose to rustle was one for Buttermilk Cake, and the result was such good old-fashioned flavor and texture. The instructions are different from the usual "add dry ingredients to wet" and employ the use of an electric mixer rather than the KitchenAid. And with 6 egg whites, it was a mile-high cake!

Buttermilk Cake

3¾ cup flour
2¼ cup sugar
1½ teaspoon salt
1½ teaspoon soda
1½ teaspoon baking powder
3/8 cup butter
3/8 cup shortening
2¼ teaspoon vanilla
1½ cup buttermilk
6 egg whites

Sift dry ingredients into large mixing bowl. Add butter, shortening, vanilla, and 3/4 cup buttermilk; beat 2 minutes at medium speed on electric mixer. Add remaining buttermilk and egg whites (I whipped until soft peaks formed then folded into the batter.); beat 2 minutes longer. Bake in 2 greased and lightly floured 8 X 1-1/2 inch round pans in 350F (177C) for 30-35 minutes. Cool and frost.