“I Used to be a Glamour Girl”

“Well, you can go right on being all that’s lovely.” No I can’t, I’m scrubbing the toilet, maybe you didn’t catch that. And anyway, there’s more to it than that. The toilet-scrubbing’s just a symptom. It’s 1945, and this is the glamour girl’s ultimate fate, Sani-Flush to the rescue or not. I remember something in Marilyn French’s The Woman’s Room about this, how no matter how educated or liberated you get – or how evolved the menfolk get (don’t hold your breath, it’s 1945 after all) – the toilet bowl will still be there, demanding a scrub. It’s one of those inevitable things in life. The sun rises, the sun sets. And stuff in the house just keeps getting dirty over and over. No more Stork Club for you!

Still Life With Bundt Cake and Brooding 1970s Waiter

This is a nice recipe, but the photo is strange. If you want to see gorgeous photos of the best Bundt cakes ever, I refer you to the incomparable T.W. Barritt at Culinary Types.

The weird waiter is in several photos in this book, jealously guarding a Bundt cake in a dark, moody setting. I don’t know who he is or why he is so obsessed.

WALNUT-BOURBON POUND CAKE

2 cups finely chopped walnuts
1/2 cup bourbon
3 q/2 cups sifted flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
8 eggs
2 cups butter or margarine, softened
1 tsp vanilla
1/2 cup bourbon

In small bowl, combine walnuts and 1/2 cup bourbon, mix well. Let stand. Sift together flour, baking powder, salt and spices. Set aside. In small bowl, beat eggs until they are thick and light. In large bowl, cream butter with sugar until light; beat in vanilla. Add beaten eggs, beating at low speed, then at high speed until mixture is thick ad fluffy. Gradually beat in flour mixture just until combined. Stir in bourbon-walnut mixture. Turn batter into greased and floured 12-cup Bundt Pan; spread with rubber scraper s that batter is slightly higher at side and against tube. Place a 12″ square of brown paper over pan. Bake 55-60 minutes at 350. Cool in pan 10-15 minutes; turn out on wire rack to complete cooling. Soak 18-inch square of cheesecloth in 1/2 cup bourbon. Wrap cake completely in cheesecloth then in foil. Store several days in an airtight container. Just before serving glaze with Coffee Glaze and garnish with nuts or sprinkle with confectioners’ sugar.

COFFEE GLAZE

2 tsp instant coffee
scant 3 Tb hot milk
2 cups sifted confectioners’ sugar
1 Tb soft butter

Dissolve instant coffee in hot milk. In small bowl, combine sugar and butter. Gradually add milk to achieve desired consistency and stir until smooth.\

This recipe is from Over 300 Ways To Use Your Bundt Pans(1973) brought to you by the Nordic Ware Kitchen/Northland Aluminum Products folks in Minneapolis, Minnesota.