Custom Search



CCC Recipes

----- Original Message ----- 
From: Gary 
Sent: Monday, November 23, 2009 11:07 PM
Subject: Lima Beans

> My late father-in-law made the best lima beans I've ever tasted. He  was a 
> cook in a California Conservation Camp circa 1937-8-9. I  suspect that's 
> where he learned to make it. He never had it written  down and was it 
> impossible to get directions from him! I wasn't into  cooking when he was 
> alive but I don't recall any baking and the lima  beans were served from a 
> pot on top of the stove. They were very  tasty with no taste of overuse of 
> any particular spice or seasoning.  If I tried all the lima bean recipes 
> on your website, I'd get so  tired of plain, ordinary limas that I 
> wouldn't care about Frank's.
> I've tried finding CCC menus to no avail. Perhaps, with your  experience 
> and expertise, you could find this recipe for me and all  others that like 
> REALLY, REALLY GOOD macaroni & cheese.
> Gary

Hi Gary,

Sorry, no luck with either of those ccc recipes. However, read on....

There was no California Conservation Corps, as such, in the 1930s. From the California Conservation Corps website: The California Conservation Corps is the largest program of its kind in the country. Created in 1976, it's modeled after the 1930s Civilian Conservation Corps.

There were, however, Civilian Conservation Corps camps in California in the 1930s. The CCC was one of President Franklin Roosevelt's "Worker Relief Programs". It provided jobs to people out of work due to the Great Depression. They did a fantastic amount of work in our National Parks and Forests.

I found a 1937 Tennessee CCC menu that includes macaroni & cheese and lima beans on this site : Teach American History

February 3rd, 1937

Breakfast: Stewed Peaches Boiled Rice Fresh Milk Hot Biscuits Fried 
Bacon  Scrambled Eggs Coffee
Dinner: Macaroni & Cheese Cold Tomatoes Lima Beans Fried Cabbage 
Dried Peach Cobbler Coffee
Supper: Fried Beef Stake Brown Gravy Fried egg Plant Green Beans Cream 
Couliflower Butter & Jam L. Bread

I also found that there was a cookbook of CCC recipes published. There are two used copies for sale on They are rather expensive, but perhaps worth it to you. It's called:

"Favorite Recipes of the United States Conservation Corps 1933-1942" (Spiral-bound)
by The National Association of CCC Alumni (Author)


Blackberry Cake

----- Original Message ----- 
From: Susan 
Sent: Sunday, November 22, 2009 7:25 PM
Subject: Martha Washington's Recipe for Black Berry Cake

Dear Phaedrus,

I have a copy of a handwritten recipe that says "Enclosed is a receipt for a Black Berry Cake. 
It is really good.  The receipt is about 231 years old.  Been in the West family that long. 
Given to the West family by Martha Washington.  The 1st Presidents wife."

Black Berry Cake

6 eggs
2 cups sugar
1 cup butter
3 cups flour
1 1/2 cups thick jam
6 tablespoons sour cream
2 teaspoons allspice
2 teaspoons cinnamon
2 teaspoons cloves
1 1/2 nutmeg grated
1 teaspoon soda

Beat eggs separately (yolks and whites)
Dissolve soda in cream
Sift dry ingredients together
Bake in 3 tins
Bake at 325-350 degrees.

Pick out your own icing for cake."

I haven't tried it yet, but I'm guessing that the jam goes between the layers?

Any ideas?


Hello Sue,

I cannot find any blackberry cake recipe or any jam cake recipe connected with Martha Washington, nor can I find a blackberry cake recipe or a jam cake recipe that fits your description exactly. The Martha Washington Cookbook is online, and there's no recipe like that in it. The closest recipe that I can find to your description is the one below. Note that in this recipe and all of the other blackberry jam cake recipes that I found, the jam is mixed in the batter, not spread between the layers.


Blackberry Jam Cake 

2 c. sugar
1/2 c. sour cream
2 c. blackberry jam
2 tsp. soda
1 tsp. nutmeg
1 c. butter
4 c. flour
6 eggs, separated
1 tsp. cinnamon

Cream butter and cream in sugar; add jam and mix. Add beaten egg yolks and spices 
and mix. Sift and measure flour and resift with soda added; stir in alternately 
the flour and sour cream or milk. Fold in well beaten egg whites. Bake in two 
layers and put together with choice of soft icings. Other jams or preserves may 
be substituted and the cake named after one used.

Hurry Scurry Cake

----- Original Message ----- 
From: Eleanore 
Sent: Wednesday, November 25, 2009 7:38 PM
Subject: "Hurry Scurry Cake"


I believe the "Hurry Scurry Cake" recipe was published in our local paper 
(at that time, San Rafael Independent-Journal; now Marin Independent Journal) 
in Marin County, California  during World War II (1940's). My mother made it 
only once and I really loved it.

Looking in the Boston Cooking School Cookbook (10th Edition, 1959), page 447, 
there is a recipe for "Lazy Daisy Cake," which sounds as if it comes close 
to the cake I'm looking for, which had a similar topping.

However, the "Hurry Scurry" cake (also a single layer, 8x8x2) had rows of marshmallows 
across the top as well as the melted butter and sugar. Like the "Lazy Daisy Cake" it 
included coconut, but I have the feeling that this may have been part of the cake, 
rather than the topping, making the cake taste a little bit like a coconut macaroon.

I wish you luck and thank you for your efforts.



Hi Eleanore,

The only two "hurry scurry cake" recipes that I can find are below. However, there is a World War II recipe for "hurry scurry cake" in this cookbook, of which used copies are for sale at and other places on the Internet.

"Grandma's Wartime Baking Book: World War II and the Way We Baked" by Joanne Lamb Hayes


Hurry  Scurry  Cake

1 1/2 c. cake flour
2 1/2 tsp. baking powder
1/3 c. shortening
2/3 c. sugar
1 egg
1/2 c. milk
3/4 tsp. vanilla

Have all ingredients at room temperature.  Sift flour and measure. Add baking powder 
and 1/2 teaspoon salt; sift again.  Put all ingredients into large mixer bowl.  Start 
mixer at low speed, increasing to medium.  In 1 minute, turn speed to low, continue 
1 minute more.  Pour batter into greased 8 inch square pan.  Lay 16 large marshmallows 
on top.  Bake at 350 degrees for 30 minutes.  Variations:  Top with sliced apples or 
peaches.  Sprinkle with cinnamon and sugar.  OR  Sprinkle with shredded coconut or 
chopped nuts and grated chocolate.  OR  Add two squares of chocolate, grated to batter. 
OR  Add 1 teaspoon orange or lemon rind (grated) to batter.
Hurry Scurry Cake

1/3 cup butter
2/3 cup sugar
1 egg
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
3/4 tsp. vanilla

Cream butter and sugar. Add egg and beat.
Combine dry ingredients...add alternately with milk and vanilla; blend well.
Turn into a greased 8 inch square pan and bake at 350 degrees F for 30 minutes.

Slice strawberries...put about 1/4 of the strawberries into the blender, adding 
sugar to taste. Stir the sliced strawberries into the pureed strawberry mixture 
and spoon over the shortcake. Serve with a scoop of vanilla ice-cream and/or whipping 
Hi, Phaedrus,
You're really good! Thank you so much. The first recipe looks like a winner. 
I'll try it out. And I'll check eBay and Amazon for the cookbook.
I have a few "rare" items, should you ever be asked for their information:
The Hippo Restaurant Cookbook (mostly delicious hamburger variations). Its logo
was done by the artist "Wolo" who once, at a county fair, drew a beautiful picture of a
mother horse reading to her baby for my younger sister at her request. Restaurant no
longer exists.
A brochure of recipes from Pietro's Restaurant in San Francisco, including their famous
"Angela Pia" dessert. This restaurant no longer exists.
A few recipes from Henderson's Restaurant in Larkspur, CA, including a delicious dish of 
shrimp, served with brown rice and broccoli on the side, with a melted butter dipping
sauce. This restaurant no longer exists.
Thanks again.

Chocolate Peach Cake

----- Original Message ----- 
From: "Louise" 
Sent: Wednesday, November 25, 2009 9:04 PM
Subject: recipe search for chocolate peach cake

>I am seeking the recipe for a chocolate peach cake or torte, which I 
>bought when I lived in NY at a bakery on the west side called  "Eclair". 
>It is a german recipe I think, since the people in the  bakery were german 
>and included chocolate, hazelnuts,peaches and a  jelly glaze.  It has a 
>cookie crust, topped by a chocolate-hazelnut  mixture.  The peaches cover 
>the top, followed by a fruit glaze.  ,
> Thank you for your attention.
> Louise

Hello Louise,

Sorry, I cannot find a recipe that fits your description. Perhaps a reader will be able to help.


Chocolate Nutmeg Cake

----- Original Message ----- 
From: Marcy 
Sent: Tuesday, November 24, 2009 3:32 PM
Subject: Chocolate Nutmeg Cake with Marzipan bow

Years ago I had a recipe for Chocolate Nutmeg Cake.  It was from a magazine - either 
Good Housekeeping, Ladies Home Journal, or a similar magazine.  The cake was made 
with coco and nutmeg in the square pans.  It was then put together using chocolate 
butter cream frosting and chilled.  The chilled cake was then covered with a chocolate 
gnocchi ( a very thin watery almost, topping that covered the butter cream and was dark 
and shiny.  Then 1 inch wide marzipan "ribbons" and a marzipan "bow" was placed on the 
cake to make it look like a package.

It was in the Christmas edition of the magazine.  I have had no luck and was wondering 
if you had found this recipe.

Thank you very much


Hello Marcy,

Sorry, I had no success locating a recipe like that. Possibly you mean "ganache", rather than "gnocchi". "Ganache" is a kind of chocolate frosting, whereas "gnocchi" are Italian potato dumplings.


"Madame Maigret had prepared pintadeau en croute(guinea fowl in crust) and the commissaire had brought up from the cellar one of the last bottles of old Chateauneuf-du-Pape...".
Maigret and the Informer by Georges Simenon

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus