COOK BOOK
COMPILED BY
Presbyterian King's Daughters
ANN ARBOR, MICHIGAN
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COMPILED BY
PRESBYTERIAN KING'S DAUGHTERS
ANN ARBOR, MICHIGAN
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MEAT
FISH
GAME
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(Pres0004)
MEATS
FRICANDOU
1 1/2 lbs. veal leg or shoulder, flour, salt, and pepper,
1/2 bay leaf or small piece of ginger.
Cut the meat about 1/2 inch thick and 2×2 inches sq-
uare. Pound with meat nammer or heavy wooden spoon.
Dip in flour, mixed with salt and pepper. Brown meat
in hot fat or butter. Turn, brown both sides. Pour on
enough water so meat is almost covered. Add bay leaf
or ginger. Simmer 1 hour. Thicken gravy with 1 tbsp.
flour. Add 1 1/2 cups rich milk or thin cream. Simmer
again 15 or 20 mins., being careful bottom doesn't burn.
Darken with soy sauce or other meat sauce. Lift out
meat, place on platter, pour steaming hot gravy over it.
Serve with boiled potatoes.
Mrs. E. L. Eriksen
MEAT LOAF
3/4 # ground beef, 1/2 # ground veal, 1 egg (big), 1 cup
milk, salt, pepper, 4 crackers.
Mix. Use pan allowing space on each side. In sides
pour 1/3 cup water. Bake in oven 325 degrees for 1
1/2 to 2 hours. Remove loaf. Make rather thick gravy.
Add to gravy 2 tbsps. Velveeta Cheese or 1 small can
mushrooms. Pour over meat. Garnish with parsley.
Mrs. H. H. Frisinger
CORN AND NOODLES
2 cups cooked noodles, 1 1/2 cups corn (cream-style),
1/3 cup grated cheese, 2 tbsps. chopped onions, 2 tbsps.
chopped celery, 1 tsp. salt, 1/4 tsp. paprika, 1 beaten
egg, 1/3 cup cracker crumbs, 4 tbsps. soft butter, 1
cup milk.
Mix with fork and bake in buttered pan in moderate
oven. Save few crumbs and butter for top.
Mrs. Fred Harris
QUICK RAREBIT
Heat 1 can Campbell's Tomato Soup. Add 1/2 #
cheese. Melt. Serve over crackers or toast.
Mrs. Russell Howland
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SALMON TURBOT
1 pt. milk. 3 tbsps. flour (1/2 cup).
Cook milk and flour together. Add 1/2 cup butter
or oleomargarine. When cold, add 3 well-beaten eggs.
Salt and pepper. 1 can salmon. Mix. Bake 1/2 hour in
moderate oven.
Mrs, Fred Benz
JOHNNY MAZETTI
Casserole for 25 people.
1 1/2 lb. lean pork (or beef) ground, 6 large onions (sli-
ced fine), 2 pkgs. broad, flat noodles, 1 lb, yellow cheese,
1 bunch celery (diced), 2 green peppers (diced), 3 cans
tomato soup (not diluted), 1 can large mushrooms, juice
of 1/2 lemon, salt, pepper and paprika.
Fry pork and onions till brown, while-noodles are
boiling, Heat tomato soup, add all ingredients. Put in
baking dish and bake slowly at 350 degrees for two hours.
Cheese melts all through it. Serve tossed salad, with
grapefruit and asparagus, with this dish and a light de-
ssert. Excellent for Football weekends.
Mrs. Russell T. Dobson, Jr.
BARBECUE SAUCE FOR FRANKFURTERS
Good for Football Guests
2 medium onions (chopped fine), 1 cup celery (chopped
fine), 4 tbsps. fat, 4 tbsps. vinegar, 4 tbsps. brown su-
gar, 4 tbsps. lemon juice, 1 can tomato paste, 2 tbsps.
Worcestershire Sauce, 1 tbsp. prepared mustard, 1
cup water, 2 cups catsup, salt to taste, dash red pepper,
Brown onions and celery in fat. Add rest of ingred-
ients and let simmer.
Mrs. Clifton Dey
MACARONI
1 cup macaroni (broken), 2 large onions (minced), 1 cup
diced celery, 1 cup boiling salted water,
Cook for 15 minutes.
Cream sauce: 4 tbsps. shortening, 2 cups milk, 1/4 tsp.
salt, 2 cups diced American Cheese, 4 tbsps. flour, 1
cup tomato soup, 1/4 tsp. pepper.
Mix and put in casserole. Put 2 or 3 slices bacon
(partly cooked) on top. Bake at 350 degrees about 20
minutes.
Mrs. F. A. Collins
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CHICKEN POT PIE (Pennsylvania Dutch)
Slowly stew a disjointed hen until tender (about 3
hours). Season to taste with salt and pepper. Then make
the following pastry:
2 cups flour, 1/2 tsp. salt, 3 tbsps. butter, 5-6 tbsps.
cold water.
Roll out as for pie crust but thinner. Cut into 1 1/2
inch squares and drop slowly one by one into the boil-
ing broth and chicken. This pot pie is ready to serve
when the pie squares have come to the surface and ste-
wed for about 5 minutes.
Mabel Knoll
HAM LOAF
1 1/2 lbs. smoked ham, 1 1/2 lbs. fresh ham, 2 eggs (be-
aten), 1 heaping cup of cooked rice, 1/2 can of Campbell's
Tomato Soup, 1/2 can water.
Mix thoroughly and bake in a slow oven for about an
hour.
Kathryn Evans
NOODLE AND CORN CASSEROLE
2 cups cooked noodles, 2 cups canned cream style corn,
1/3 cup grated cheese, 2 tbsps. chopped onion, 2 tbsps.
chopped celery, 1 beaten egg, 1/3 cup cracker crumbs,
1 tsp. salt, 4 tbsps. butter, 1 cup milk.
Mix all together and bake in a moderate oven about
one hour.
Hazel Blouch
HAM LOAF
1 # fresh pork, 1 1/2 # smoked ham, 1 cup bread crumbs,
1 egg, 1 cup milk.
Mix well and make into loaf. Baste with:
1/2 cup brown sugar, 1/2 cup vinegar, 1 tbsp. dry mus-
tard.
Bake in 350 degree oven 1 1/2 hours.
Mrs. Frank Hait
SAUSAGE NOODLE CASSEROLE
Boil pkg. noodles in salted water 20 min. Put layer
of link sausage in bottom of casserole, cover with noo-
dles, diced onion, and green pepper. Repeat. Cover
over with pint can tomatoes. Bake 1/2 hour in moder-
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(Pres0007)
Sausage Noodle Casserole (Con.)
ate oven or until sausages are cooked through.
Emma K. Evarts
ONION CUSTARD
Cut in half 4 medium Spanish onions and slice. Si-
mmer these in 1 tbsp. butter in a covered dish until ten-
der and a trifle browned. Salt and cool. Beat 2 eggs,
add 3/4 cup sour cream. Stir in the onions. Bake in
a moderate oven until the custard is set, about 40 mins.
Mrs. Janet Chipman
MINCED HAM ON PINEAPPLE SLICES
(Nice for Luncheons)
3 cups cooked ham (ground), 1 tsp. onion (ground with
meat), 1 egg, 1/2 cup bread crumbs.
Mix ham, onion, egg and bread crumbs. Shape into
patties. Place on pineapple slices. Pour over this sa-
uce:
1 cup brown sugar, 1 tsp. mustard, 3 tsps. vinegar.
Broil 1/2 hour.
BAKED PORK CHOPS
Select the desired number of pork chops, dip in ba-
tter made with egg and salt, and roll in dry crumbs.
Brown each chop on both sides in buttered pan. As
chops are browned, remove and pile in a covered roas-
ter.
Bake slowly until thoroughly done and tender.
This is recommended as a convenient recipe to use
when serving a large number of people.
Mrs. F. C. Henby
BEEF AND MACARONI CASSEROLE
1 1/2 tsps. salt, 2 tbsps. butter, 1/8 tsp. pepper, 1 can
condensed Tomato Soup, 3/4 lb. ground beef, 4 tbsps.
chopped onion, 1 1/2 cups uncooked elbow macaroni.
Melt the butter and cook the onion until soft but not
brown. Add the beef and cook until brown. Add the ma-
caroni which has been cooked until tender in boiling wa-
ter. Add tomato soup and seasonings. Put mixture into
a greased casserole, cover and bake in a 350
(Con.)
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(Pres0008)
Beef and Macaroni Casserole (Con.)
degree oven for 20 to HO minutes, Serves six.
Mrs. Gerald Miller
MACARONI MOUSSE
3 eggs, 1/2 cup uncooked macaroni, 1 1/2 cups scalded
milk, 1/4 cup butter, 1 cup bread crumbs, 1 cup grated
cheese.
Cook macaroni in 2 cups boiling water for 20 min-
utes. Pour scalded milk on bread crumbs. Add melted
butter and cheese. Set in buttered baking dish in a pan
of boiling water and bake 1/2 hour.
Sauce: 2 cups milk, 4 tbsps. butter, 4 tbsps. flour and
seasoning, 1 small can mushrooms.
Cook for ten minutes. Serves eight. Nice luncheon
dish.
Eleanor Lemon
CHEESE CASSEROLE
Serves three or four people.
3 slices of bread (buttered and cut into strips), 6 to 8
oz. cheese, 1 1/2 cups milk, dash of dry mustard, 3
eggs, 1/2 tsp. salt.
Place the bread strips, lattice-work fashion, in a
quart casserole with sliced cheese between the layers
of bread. Top layer should be cheese. Beat eggs, add
milk and seasoning and pour over the bread and cheese.
Bake at 375 degrees for a half hour, or until the egg is
set. (Top should be brown).
Mrs. Julia Hart
VEAL AND NOODLE CASSEROLE
1 veal steak (cut in cubes), 1 large onion, 1/2 pt. of
coffee cream, 1 large can mushrooms, pepper and salt,
1 package of broad noodles.
Brown meat in butter, add sliced onion and mushr-
ooms. Brown all slightly. Add 1 cup water and the juice
from mushrooms. Let simmer until the meat is tender.
Have noodles cooked in salted water. Drain, and add
to meat mixture. Put all in casserole, pour over the
cream, sprinkle with cracker crumbs, dot with butter
and bake 20 minutes.
Kathryn Evans
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(Pres0009)
BARBECUED SPARE RIBS
Steam Spare Ribs until bones can be removed. Put
meat in shallow pan, cover with barbecue sauce and bro-
wn in oven.
Barbecue Sauce: Pour off fat from the liquid in which
the meat was steamed. To the liquid add:
1/2 tsp. sugar, 1/2 cup chili sauce, 2 tsps. mustard,
1/4 cup vinegar, 1/2 tsp. salt - pepper, 1/8 tsp. cayenne
pepper.
Mrs. Sydney P. Cook
MEATLESS CASSEROLE FROM A DANISH COOKBOOK
2 tbsps. butter, 1 1/2 cups milk, salt, pepper, 2 1/2 tb-
sps. flour, 4 eggs, 1 tsp. sugar, generous pound of carr-
ots, 1 lb. Brussels Sprouts, butter for serving.
Clean carrots, pass through meat chopper. Boil
Brussels Sprouts, (may substitute cauliflower if necess-
ary). Boil only 6 minutes. Make a white sauce (smooth)
of the butter, flour and milk. Remove from fire, stir in
the yolks of the eggs, one at a time. To this batter, add
the carrots and lastly fold in the stiffly beaten egg whites,
salt, sugar, and white pepper to taste. Have a deep ba-
king dish buttered and dusted with crumbs. Place batt-
er, alternately with sprouts in baking dish until full. Dot
generously with butter. Spread bread crumbs on top then
more butter. Bake one hour in moderate oven. Serve
with drawn butter.
Mrs. E. L. Eriksen
BOUEF-ALA-STROGANOFF
(Russian-Dish)
Take round or sirloin steak. Cut strips across ste-
ak about one fourth inch in width. Cut these strips into
half inch lengths. Cook these pieces with lots of finely
chopped onions in a skillet with a little bacon fat. This
mixture should be cooked slowly, with lid on skillet
until it is thoroughly done. Then remove lid and cook
until moisture is gone, and onions are slightly brown.
Add a beef bouillon cubes, mix it thoroughly with meat and
onions, add salt, pepper. Then add a can of mushroom
soup or fresh mushrooms, and the solid part of a can
of tomatoes. Mixture should be thick and creamy,
(not soupy) so if necessary, use a small amount of
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(Pres0010)
Bouef-Ala- Stroganoff (con.)
flour to thicken. Arrange in casserole, set into oven
long enough to heat and dry surface. Baked-potato, or
shoe-string-potato are best, to serve with it. (It's a
heavenly hash).
Helen B. Slocum (Mrs. Geo.)
CHEESE CUSTARD
4 slices buttered bread, 1/4 lb. cheese (cut or grated),
3 eggs, 1 1/2 cups milk, 1/2 tsp. salt, few grains pepper,
1 tsp. minced onion.
Butter a glass or earthenware baking dish. Cut the
bread in cubes and place bread and cheese in the dish in
layers, finishing with a layer of bread cubes, buttered
side up. Beat the eggs slightly, add the milk and seas-
onings and pour this mixture over the bread and cheese.
Set the baking dish in a pan of hot water and bake in a
moderate oven (350 degrees) until custard is firm in the
center, or about 45 minutes.
Mrs. J. C. Christensen
CHINESE VEAL STEW
(Ngow-jay-Law-Bok)
Serves 4.
Peel and cut in tiny cubes 2 cups young white turnips.
Cook in little boiling water 5 minutes and add 6 ounces
frozen peas and COOK two minutes longer. In a heavy
large preheated frying pan place: 4 tbsps. vegetable
oil, 1 tsp. salt, 1 # lean veal (cut in cubes).
Cook over a moderate heat stirring constantly until
meat is brown. Cut fine and add: (optional)
1 cup celery, 1 medium size green pepper, 1 medium
onion, 1 clove garlic (optional), 1 cup chicken bouillon
or 1 cup hot water plus chicken bouillon cube.
Cover pan tightly and cook over a moderate heat
until meat is tender. Add turnips, peas and the few
tbsps. full of water in which they were cooked. Blend
together and add:
2 tbsps. cornstarch, 2 tsps. soy sauce, 1/4 cup cold wa-
ter.
Cook for a few more minutes stirring constantly
until juice thickens. Serve very hot with rice or soy
pancakes.
Mrs. H. S. Bull
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(Pres0011)
ESCALLOPED OYSTERS
1 quart oysters, 3 cups warm milk. 2 1/2 cups rolled
crackers, 2 eggs (well beaten), 1/2 cup melted butter.
Mix with fork. Salt and pepper to taste. Put in cas-
serole, cover until begins to bubble. Take off cover
and brown.
Mrs. F. A. Collins
APPLE STUFFING
1 tbsp. chopped onions, 1/4 cup raisins, 2 cups chopped
apples, 1 cup bread crumbs.
Brown onions in fat and add rest of ingredients, salt,
pepper and enough water or stock to moisten. This
stuffing is especially good for pork chops or spare ribs.
Mrs. F. A. Collins
DUTCH DINNER FOR A BUSY DAY
Brown salted, peppered and floured pork chops in a
deep iron or aluminum skillet. Cover with alternate
layers of sliced onions, potatoes, chopped parsley, and
green pepper. Thoroughly salt and pepper each layer.
(Freshly ground pepper is best). Cover with milk or
boiling water. Cover and cook slowly 45 minutes or
until vegetables and meat are tender. Serve with a to-
ssed salad, sliced tomatoes and dessert.
Julia Taylor Senstius
BAKED BEANS
2 lbs. small navy beans, 1 lb. salt pork, 2 lbs. fresh po-
rk (desirable but not necessary), 1 large onion.
Cook together until almost soft. Remove bones from
fresh pork and return to beans. Add:
1 cup brown sugar, 1/4 cup prepared mustard, 2 cloves
of garlic (cut fine).
Place in baking dish. Cut salt pork into cubes and
sprinkle on top. Sprinkle with paprika. Bake slowly
2-4 hours. Add water as necessary.
Mrs. John D. Finlayson
CORN CASSEROLE
2 cups cooked noodles, 1 1/2 cups cream style corn,
1/3 cup grated cheese, 2 tbsps. chopped onion, 2 tbsps.
chopped celery, 1/3 cup rolled cracker crumbs
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(Pres0012)
Corn Casserole (Con.)
4 tbsps. melted butter, 1 cup milk, 1 egg, 1 tsp. salt, 1/2
tsp. paprika.
Mix all together. Pour into buttered dish and bake
one hour.
Mrs. John B. High
HAM LOAF
2 lbs. ground ham, 1 1/2 lbs. ground pork, 2 eggs (bea-
ten), 1 cup milk, 1 cup cracker crumbs, salt and pepper
to taste.
Bake in 350 degrees oven. When slightly brown, add
hot sauce over loaf.
Sauce: 1 1/2 cups brown sugar, 1 tbsp. dry mustard,
1/2 cup vinegar, 1/2 cup water.
Bake over ham loaf two hours.
Mrs. Mabel Dowdle
FAVORITE DISH
Brown 6 pork chops and place in casserole. On top
of each chop, put 1 tbsp. raw rice. On top of rice, 1 sl-
ice of tomato or a spoonful of firm canned tomato. On
top of tomato, a Slice of onion and then two strips of
green pepper. Season. Pour at one side, 3 cups boiling
water. Cover and bake at 375 degrees for about 3 hours.
Occasionally add water to keep rice moist. Serves six.
Mrs. O. E. Roszel
STUFFED EGG PLANT
1 medium sized egg plant, 3 medium onions, 1/2 cup
rice (uncooked), 2 eggs, 3/4 cup butter or substitute,
toasted bread crumbs.
Cut egg plant in half lengthwise, scoop out pulp and
cook covered with water until tender. Drain. Chop
onion fine. The amount of onion should equal about 2/3
the amount of egg plant pulp. Cook rice. Mix pulp and
onion with 1/2 cup butter and simmer. Beat eggs well.
Add rice and pulp mixture. Add toast crumbs until the
consistency of dressing. Season to taste. Fill cases.
Cover with crumbs and dot with remaining butter. Bake
in moderate oven (350 degrees) long enough to brown.
About 30 minutes.
Fannie Belle Malan
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(Pres0013)
BREAD
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(Pres0014)
BREADS
DATE BREAD
1/2 cup sugar, 1 1/2 cups sweet milk, 3 1/2 cups sifted
flour, 1 cup dates (cut fine) or nuts, 1 egg, 4 tsps. bak-
ing powder, 1 tsp. salt (small).
Beat sugar and egg together. Add milk and flour
alternately. Dredge dates or nuts with flour and add
last. Pour mixture in bread tin and let stand 30 minutes.
Bake 45 minutes.
Ellen B. Bach
BUTTER CAKE
2 cups flour, 3/4 cup milk, 1/8 tsp. salt, 2 1/2 tsps. ba-
king powder, 1 cup sugar, 2 eggs, 1 tsp. vanilla, 1/3 cup
shortening.
Blend shortening, sugar, eggs, add vanilla. Sift 3
times flour, baking powder, and salt. Beat by hand 2
minutes. Bake 40 minutes in 425 degree oven.
Mrs. E. E. Scott, Jr.
OLD FASHIONED BUCKWHEAT CAKES
On the evening before make the following batter:
Mix and allow to cool.
1 cup boiling water, 1 cup sweet milk, 2 tbsps. molasses.
Add: 1/2 cake compressed yeast (dissolved in water),
2 cups pure buckwheat flour, 1/2 cup yellow corn meal,
1 tsp. salt.
Beat until batter is free from lumps and set in a
warm place to rise. In the morning add 1/2 tsp. baking
soda (dissolved in water), 1 tbsp. melted butter. Beat
well and allow to stand 10 minutes before baking on a
hot griddle. Serve with maple syrup or honey.
Mabel Knoll
RICE GRIDDLE CAKES
1 cup cold rice, 1 tsp. sugar, 1/2 tsp. salt, 1 cup milk,
1 cup flour, 2 tsps. baking powder, 1 egg.
More milk may be added. Have batter as thick as
the usual griddle cakes.
Jennie E. Bailey
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(Pres0015)
ORANGE-NUT CAKE
1/2 cup shortening, 1 cup sugar, 2 eggs, 3/4 cup sour
cream, 2 cups sifted flour, 1/2 cup chopped nuts, 1 tbsp.
grated orange rind, 1 tsp. soda.
Mix in usual way. Add 2 tsps. grated rind to batter.
Bake at 375 degrees for 30-35 minutes. Immediately
upon taking from oven, pour and spread by spoonfuls
over the top of the cake the following mixture.
1/4 cup orange juice, 1/4 cup sugar, 1 tsp. grated rind.
Mrs. Ralph A. Savage
COFFEE CAKE
1 cup sugar, 1 cup butter, 2 eggs, 1 lb. raisins, 1 cup
molasses, 1 cup strong coffee, 1 tsp. soda, 1 tsp. cinna-
mon, 1/2 tsp. cloves, 1 tsp. nutmeg, 3 cups flour.
Mrs. R. T. Dobson, Sr.
SIXTY MINUTE ROLLS
Soften 2 cakes Fleischman Yeast in a cup of warm
water. Add 1/2 cup scalded and cooled milk. Mix with
2 1/2 cups sifted flour, 1 1/2 tbsps. sugar and a tsp.
salt. Cut in three tbsps. fat. Add the yeast mixture.
Beat until smooth and bubbling. Add flour enough to
dough so that it can be handled without sticking. Place
in greased pans, let stand in warm place until double in
bulk about 30 to 40 mins. Bake in an oven at 400 to 500
degrees.
Grace H. Carleton
NUT BREAD
2 eggs (beaten), 2/3 cup sugar, 1 cup nut meats, 1 tsp.
salt, 1 cup milk, 4 cups flour, 4 tsps. baking powder.
Grease bread pans. Pour in dough. Let stand 15
minutes. Bake 1 hour in slow oven. Makes 2 small
loaves.
Susan Wheeler
COFFEE CAKE
2 cups flour, 4 tsps. baking powder, 1 tsp. cinnamon, 1
tsp. salt, 1/2 cup sugar, 1 cup milk, 2 tbsps. butter, 1
egg (added last).
Sift dry ingredients, rub in butter. Add milk to be-
aten egg. Pour into flour mixture, and mix to smooth
dough. Spread in shallow pan and top with the following:
(Con.)
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(Pres0016)
Coffee Cake (Con.)
1 cup brown sugar and 1 piece of butter about the size
of an egg rubbed together. Sprinkle ground pecans on
top (nuts may be omitted). Bake in moderate oven.
Hazel Blouch
ORANGE BREAD
3 cups flour, 2 1/2 tsps. baking powder, 1/2 tsp. salt, 2
tbsps. butter, 1 egg, 1 cup milk, orange peel mixture.
Bake in moderate oven 45-60 minutes. Makes one
very large loaf.
ORANGE PEEL MIXTURE
Take white lining from peel of 3 large oranges. Cut
in small pieces, cover with water. Boil, and pour off
water. Cover with water again and boil until tender.
Add 1 1/2 cups sugar. Boil down until there are 2 cups
of mixture. Cool and add to above.
Mrs. Ralph A. Savage
POTATO PANCAKES
6 large raw potatoes, 3 eggs, 1 tsp. salt, 2 tbsps. flour,
1/4 tsp. baking powder, 1/4 cup milk.
Peel, grate and drain potatoes. Beat eggs, add with
other ingredients to potatoes. Drop by spoonfuls into
hot fat in a heavy frying pan. When brown on one side
turn and brown on other side.
Mrs. Charles A. Wehmeyer
ICE BOX ROLLS
2 cups boiling water, 1/2 cup sugar, 1 heaping tbsp.
shortening. Let this mixture cool. 2 cakes compressed
yeast, 2 eggs (beaten), 4 cups flour. Salt.
Mix well; add three more cups of flour and knead.
Let raise about 3 hours; knead down and put in ice box.
Mrs. P. A. Lee
BREAD CRUMB GRIDDLE CAKES
1 1/2 cups bread crumbs (fine), 1 1/4 cups scalded milk,
1 egg (drop in), 1 piece butter. Stir. 1 1/2 cups flour,
5 level tsps. baking powder, generous pinch salt. Mix.
Ethel Towar
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(Pres0017)
BRAN BREAD
1 1/2 cups bran. 1 1/2 cups graham flour, 1/3 cup sugar,
1/2 tsp. salt, 1/2 cup dates, 1/2 cup raisins. Mix.
1 1/4 cups buttermilk, 1 tsp. soda, 1/4 cup molasses,
1 egg.
Bake slowly 45 minutes or 1 hour.
Ethel Towar
OATMEAL MUFFINS
1 cup quick-cooking oats, 1 cup sour milk, 1 egg, 1/2
cup brown sugar, 1 cup flour, 1/2 tsp. salt, 1 tsp. baking
powder, 1/2 tsp. soda, 1/3 cup melted shortening (cooled)
Soak oatmeal in sour milk one hour: add egg and
beat well. Add sugar and mix. Add flour sifted with
salt, baking powder and soda. Add cooled shortening.
Bake in greased muffin tins 15 to 20 minutes. One
dozen muffins.
Mrs. H. S. Bull
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(Pres0018)
DESSERTS PASTRIES
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(Pres0019)
DESSERTS AND PASTRIES
LEMON RAMIKINS
1 cup sugar, 3 tbsps. butter, yolks of .2 eggs, pinch of
salt, 3 tbsps. flour, juice and grated rind of one lemon,
1 cup milk.
Fold in beaten egg whites. Bake in ramikins.
Mrs. John B. High
MARSHMALLOW DAINTY
1 lb. marshmallows, 3 egg whites, 1 cup orange juice,
1 tbsp. flavoring.
Pour 3 tbsps. warm water over marshmallows in
double boiler, leave until dissolved. Stir in stiffly bea-
ten whites of eggs. Add juice and flavoring. Pour into
shallow pan and chill. When firm, cut in squares and
serve with whipped cream.
Mrs. O. E. Roszel
BLUEBERRY PUDDING
1/2 cup sugar, 1 heaping tbsp. butter, 3 eggs (well bea-
ten), 3 tbsps. sour milk (dissolved with 1 tsp. soda in
hot water (tsp), 1 1/2 cups flour, 1 cup blueberries.
Sauce-Cook.
1 cup sugar, 1 tbsp. flour, 1/4 cup butter, 8-9 tbsps.
juice from fruit, 1 cup water.
Mrs. F. H. Mahoney
SCOTCH PLUM PUDDING
2 cups flour, 1 tsp. soda, 3 tsps. baking powder, 1 cup
sugar, 3 or 4 cups bread crumbs, 1/2 lb. beef suet
(ground fine), 1/4 lb. mixed peel, 1/2 tsp. nutmeg, alls-
pice, cloves, cinnamon and mace, 1 package raisins,
1 package currants, 1/2 cup molasses or syrup, 1 pt.
milk or more to mix well.
Have water boiling in a big kettle. Take square pie-
ce cloth (1 yard square). Dip in boiling water, sprinkle
with flour, put in mixture and tie tightly. Drop in boi-
ling water (add more boiling water as necessary). Put
pie tin in bottom of kettle. Cover. Keep boiling. Boil
4 hours. Brown in oven. Serves 24 to 30 people. Ser-
ve with Hard Sauce:
1/2 lb. butter, 2 cups powdered sugar, 1 tsp. vanilla.
Mrs. James Slocum
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(Pres0020)
PUDDING
1 lemon jello, 2 cups water, 3/4 cup grapenuts.
Cut fine: 3/4 cup nut meats, 3/4 cup seedless rais-
ins, 3/4 cup dates, 1 tbsp. each candied orange and cit-
ron.
Chill in refrigerator - serve in slices with whipped
cream and cherry, (serves 8).
Mrs. Gerald K. Miller
THREE-OF-KIND SHERBET
3 oranges, 3 lemons, 3 bananas, 3 cups water, 3 cups
sugar, 3 egg whites.
Prepare juice of oranges and lemons. Mash bananas,
put all through strainer. Add the water and sugar and
stir constantly until dissolved. Put into refrigerator
trays and freeze until the consistency of mush. Remove
from refrigerator and stir in the stiffly beaten egg whi-
tes and return to refrigerator and continue freezing un-
til firm.
Olia Mac Arthur
WASHINGTON PUDDING
(an upside-down cake)
Boil together until it forms a syrup: 1 3/4 cups su-
gar, 3 cups water, pinch salt.
Pour into a flat pan and pour over it the following
mixture:
1/2 cup sugar, 1 tbsp. butter, 1/2 cup sweet milk, 1 cup
flour, 1 tsp. cinnamon, 4 tsps. baking powder, 1 cup ra-
isins, 1 cup nut meats, 1 heaping tbsp. cocoa.
Bake slowly 3/4 of an hour.
Mrs. F. H. Mahoney
LEMON CAKE PUDDING
1 cup sugar, 1/4 cup flour, 1/4 tsp. salt, 2 egg yolks
(well beaten), 1 cup milk, 1/4 cup (or 1 lemon) lemon
juice and ground rind.
Mix dry ingredients. Add milk, yolks, and juice.
Fold in beaten egg whites. Bake in shallow dish in pan
of water, 30 minutes in moderate oven. Let stand 1
hour before serving.
Mrs. Walter Smith
APPLE PUFFS
2 cups flour, 4 tsps. baking powder, 1/2 tsp. salt,
(Con.)
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(Pres0021)
Apple Puffs (Con.)
1/4 cup butter or margarine, 1/2 tsp. cinnamon, 2 app-
les, 2/3 cup milk, 1/2 tsp. nutmeg, 1 1/2 tbsps. sugar
(or 2 tbsps.), 2 eggs.
Sift flour, baking powder and salt together. Cut in
fat and add milk to which the beaten eggs have been add-
ed. Drop mixture into greased muffin pans. Arrange
peeled and sliced apples on top, pushing apples into
dough. Sprinkle top with the sugar, cinnamon and nut-
meg. Bake in a hot oven 20 or 30 minutes. Serve with
any desired sauce.
Mrs. A. B. McEachern
NORWEGIAN APPLE PUDDING
1 cup sugar, 1 cup flour, 1/2 cup butter or nucoa,
Mix well with pastry blender. Slice 6 medium apples
into pyrex dish. Cover with above mixture and bake at
375 degrees for about one hour.
Mrs. W. A. Reichart
LEMON SAUCE
1 cup white sugar, 2 tbsps. cornstarch, 2 cups boiling
water, 1/4 tsp. salt, 4 tbsps. butter, 3 tbsps. lemon jui-
ce, 1 tbsp. lemon rind, 1/4 tsp. nutmeg.
Mix sugar, lemon rind and cornstarch, gradually
add the water while stirring constantly. Boil 5 minutes.
Remove from fire and add butter, lemon juice, salt,
and nutmeg.
Julia Taylor Senstius
CRANBERRY SAUCE
1 # cranberries, 1 cup water, 2 cups sugar, 1/4 tsp. salt.
Boil slowly a long time.
Mrs. Elon Clark (formerly Grace Kelly)
APPLE SAUCE QUICKLY
1 medium apple. Peel and cut in very thin slices. Ne-
arly cover with water and boil until soft. Add 1 tsp, full
of sugar and the same amount of seedless raisins. Bo-
il again until raising are soft. Serve hot. (serves one)-
Miss Jennie D. Livingston
DATE SOUFFLE
1 cap sugar, 1 tsp. baking powder, 1 cup seeded dates,
1 tbsp. flour, 1 cup nut meats. Mix above.
(Con.)
---------------------------------------------------------------------
(Pres0022)
Date Souffle (Con.)
2 egg yolks (beaten), 2 egg whites (beaten stiff).
Pour into flat greased tins. Bake 20 minutes in mo-
derate oven. Serve cold with whipped cream.
Mrs. George McConkey
YORKSHIRE PUDDING
1 cup milk, 2 eggs, 1 cup flour, 1/4 tsp. salt.
Beat eggs (egg-beater) thoroughly. Add milk and
flour with salt alternately, still using egg beater till
smooth batter. Pour batter into sizzling hot dish in
which fat from roast has been added. Bake in 450
degrees oven for 20 or 30 minutes. Serve with roast
and gravy.
Mrs. Fred Harris
PRUNE WHIP
30 to 35 prunes, pinch of salt, 5 tbsps. sugar, 5 egg
whites, 1/4 tsp. cream of tartar.
Cook prunes until very soft, remove seeds & chop
fine. Beat the eggs slightly, add salt, cream of tartar
and sugar, beating well. Lastly add prunes, turn into
baking dish. Place dish in hot water, bake in a mode-
rate oven until delicately browned. Serve with whipped
cream.
Mrs. W. C. Broady
SUET PUDDING
1 cup chopped suet, 1/2 cup molasses, 1 cup sour milk,
1/2 cup sugar, 1 tsp. soda, cinnamon and chopped fruit,
Steam 2 hours. Flour if desired.
Fanny Groves
LOLLY POP
1 pkg. cream cheese, 1/2 pt. whipping cream, raspberry
jam.
Crumble cheese in cream and beat until it stands
in peaks. Put spoonsful of raspberry jam around on the
top.
Mrs. P. A. Lee
CHERRY PUDDING
1 cup flour, 2 tsps. baking powder, 1/2 cup sugar, heap-
ing tbsp. butter, 1/2 cup milk.
Mix above ingredients and spread in pan.
(Con.)
---------------------------------------------------------------------
(Pres0023)
Cherry Pudding (Con.)
Filling: 1 cup sugar, 1 cup water, 1 quart cherries.
Mix and spread on batter. Bake nearly one hour.
Mrs. George Crosman
ANGEL CHARLOTTE RUSSE
Soften 1 tbsp. gelatine in 1/4 cup milk. Dissolve in
1/4 cup hot milk and add 3/4 cup sugar. Cool until the
mixture thickens. Roll 1/2 dozen dry almond macaroons.
Cut into small pieces 8 or 10 maraschino cherries. Be-
at until stiff 1 pint heavy cream. Fold into it the above
gelatine mixture, the macaroon crumbs, the cherries,
2 tbsps. cherry juice and 1/4 cup chopped pecans. Pour
into a dish partially lined with lady fingers. Chill.
Hope Chipman
CUSTARD BREAD PUDDING
1 cup bread crumbs, 1 egg (slightly beaten), 1/2 cup
raisins, 1/2 tsp. vanilla, 2 cups milk (scalded), 2 tbsps.
melted butter, 1/4 cup sugar (granulated), 1/4 tsp. salt,
1/4 tsp. cinnamon.
Combine sugar, salt, flavoring, butter, cinnamon and
egg. Add bread crumbs and raisins. Mix thoroughly.
Pour into well greased baking dish. Set in a pan of water.
Bake in moderately slow oven 325 to 350 about 1 hour.
Serve hot or cold with cream.
Mrs. George Kyer
ICE-BOX LEMON PUDDING
4 eggs, 4 tbsps. boiling water, 1 1/2 cups sugar, 1 1/2
tbsps. lemon rind, 3 1/2 tbsps. lemon juice, 1/2 tbsp.
Knox Clear Gelatine, 2 tbsps. cold water.
Beat egg yolks till thick and lemon colored. Grad-
ually add 1/2 the sugar. Add slowly the boiling water
and mix thoroughly. Cook in double boiler to the custard
stage. Remove from fire, add gelatine which has been
soaked in the cold water, and the rind and juice of the
lemon. Beat egg whites till stiff, but not dry. Beat in
the remaining sugar. Fold this meringue into the cust-
ard. Split lady-fingers and line bottom and sides of pan.
Pour lemon filling into pan and put in ice box for
several hours. Either cut in serving size in the pan
or remove whole from and cover with whipped cream.
(may use sliced stale sponge cake instead of lady-
(Con.)
---------------------------------------------------------------------
(Pres0024)
Ice Box Lemon Pudding (Con.)
fingers).
Mrs. J. B. Edmonson
BLITZ TORTE
1/2 cup butter, 4 egg whites (well beaten), 5 tbsps. mi-
lk, 1/2 cup sugar (granulated), 1 tsp. vanilla, 1 cup flo-
ur, 1 tsp. baking powder, 4 egg whites (beaten stiff).
Cream butter. Beat in sugar gradually. Add egg
yolks, vanilla, milk and flour, sifted with baking powder.
Spread in two round greased shallow cake pans. Whip
whites very light and add 1 cup sugar gradually. Spread
on unbaked mixture in both pans. Sprinkle with 1/2 to
1 cup finely chopped pecans. Bake 30 minutes in 350
degree oven. Cool and spread custard filling between
layers.
Custard: 1 egg (well beaten), 2 tbsps. flour, 1/2 tsp.
vanilla, 1/2 cup sugar, 1 1/4 cups milk.
Mrs. George W. Kyer
DESSERT-MERINGUE
5 egg whites (beaten with pinch salt) until stiff enough to
stand alone. 5 tbsps. sugar beaten in one at a time.
Put in large pie tin, cook in slow oven until brown and
firm. Cool slowly. When nearly cold slice bananas
over the top. (Peaches or Berries). Spread over the
fruit 1/2 pint cream (whipped) and sweetened with po-
wdered sugar. Put dish in cool place until time to ser-
ve. May be prepared 2 or 3 hours before serving.
E. May Goodrich
FRUIT CRISP
1/4 cup sugar, 3/4 cup flour, 1 egg, 1/8 tsp. salt, 1 tsp.
baking powder, 1 qt. cooked fruit; peaches, cherries,
apricots or uncooked apples.
Fill well greased baking dish with fruit and cup of
fruit syrup, made by boiling sugar and fruit juice. Spr-
inkle With spice of choice. Mix dry ingredients with
egg. Spread over the fruit. Dot well with butter. Bake
30 minutes 350 degreees. Serve with rich milk or cre-
am.
Mrs. F. D. Ostrander
---------------------------------------------------------------------
(Pres0025)
NEVER-FAIL PIECRUST
Place 1 cup lard in mixing bowl. Pour 1/2 cup
boiling water over it, stirring quickly until lard is diss-
olved. Add 3 cups sifted flour, 1/8 tsp. salt. Mix ligh-
tly with fork. Do not knead. Makes 2 double-crust pies.
Use as soon as cool or cover and keep in refrigerator
for 3 or 4 days. Bake at 400.
Ada M. Cahow (Mrs. F. C.)
HEAVENLY PIE
1 1/2 cups white sugar, 4 eggs (separated), 1/2 pt. cre-
am (whipped), 1/4 tsp. cream of tartar, 3 tbsps. lemon
juice, 3 tbsps. lemon rind.
Sift 1 cup sugar and cream of tartar. Beat egg whi-
tes stiff but not dry. Gradually add salt and cream of
tartar. Line greased pie tin, being careful not to spr-
ead too close to rim. Bake at 275 degrees 1 hour. Co-
ol. Beat egg yolks. Stir in 1/2 cup sugar, lemon juice
and rind. Cook in double boiler, stirring constantly,
until very thick. Cool and add whipped cream. Fill
shell. May be stored in refrigerator day or two before
using.
Mrs. Edward Bliska
LEMON PIE FILLING
1 cup sugar, 2 level tbsps. cornstarch. 1 cup boiling
water, juice of 1 lemon, grated rind 1/2 lemon, 3 eggs
(separated), 3 tbsps. powdered sugar (or 2 tbsps. mar-
shmallow fluff).
Mix sugar and cornstarch. Add boiling water and
cook for 5 minutes. Remove from heat and add butter,
lemon juice and rind and egg yolks. Cook 2 min. longer.
For meringue: add sugar (or marshmallow fluff) to
stiffly beaten egg whites. Brown in slow oven.
Mrs. Frank Carson
LEMON CHIFFON PIE
Beat together yolks of three eggs, 1/2 cup sugar,
juice and grated rind of one lemon. Add 2 tbsps. hot
water. Cook until thick and let get cold. Beat whites
of three eggs stiff. Add 1/3 cup sugar, 1 tsp. vanilla
and beat again. Fold the custard into the beaten whites.
Put into a baked cold shell. Brown quickly.
Mrs. R. T. Dobson, Sr.
---------------------------------------------------------------------
(Pres0026)
DATE PIE
1 cup pulverized sugar, 1 cup chopped walnuts, 1 cup
chopped dates, 2 tbsps. flour, pinch of salt, 2 eggs, 1
tsp. baking powder.
Mix flour, baking powder, nuts and dates. Beat yolks
of eggs, add sugar. Mix with dry ingredients and fold
in egg whites which have been beaten until stiff. Put
mixture in greased square cake pan and bake from 20
to 30 minutes in moderate oven.
Mrs. Clifton Ries
STRAWBERRY BISQUE PIE
1 qt. strawberries, 1 1/2 cups powdered sugar, 1/2 pt.
cream (whipped), 2 egg whites, 3 level tbsps. sugar.
Prepare and cut strawberries into quarters. Drain
and add powdered sugar. Set in refrigerator until well
chilled. Have baked 9 inch flaky pie crust. Just before
serving fold strawberry mixture into whipped cream.
Turn into shell. Cover with thick creamy meringue.
Slip under preheated broiler for about 1 1/2 minutes.
This must be done quickly to leave center well chilled.
Serve at once.
Mrs. F. D. Ostrander
LEMON MERINGUE PIE
1/2 cup water and 7 tsps. cornstarch to thin paste, 1 1/2
cups water, 1 1/4 cups sugar, 3 egg yolks (slightly be-
aten), 1 lemon (grated rind and juice), 1 tsp. butter, 1
baked pie shell.
Combine 1 1/2 cups water and sugar in top of double
boiler and bring to boil over direct heat. Add cornst-
arch paste and cook until mixture begins to thicken.
Put pan in lower part of double boiler and continue coo-
king until thick and smooth. (15 mins.) Pour over slig-
htly beaten egg yolks and return to double boiler, coo-
king 1 minute longer. Add lemon rind and juice and
butter and blend well. Cool and pour into pie shell. Top
with meringue made 3 egg whites, 9 tbsps. sugar and 1
tsp. lemon juice.
Mrs. L. Roger Westphal
PECAN PIE
From "New Orleans Recipe Book"
1 cup sugar, 1 cup syrup (Louisiana or Karo), 1 cup
chopped pecans, 1 cup pecan halves, 3 eggs, 1
(Con.)
---------------------------------------------------------------------
(Pres0027)
Pecan Pie (Con.)
tbsp. butter, 1 tsp. vanilla.
Cream butter, sugar, eggs. Add syrup, vanilla and
chopped nuts. Turn into pie pans lined with raw piec-
rust. Place the pecan halves in symmetrical design on
top of pie mixture. Bake in moderate oven. Very rich
and very good.
Laura Kingery
LEMON CAKE PIE
Mix thoroughly: 1 cup granulated sugar and 2 1/2
tbsps. flour. Add 1/4 tsp, salt. Separate 2 eggs. Beat
egg yolks. Add 2 tbsps. cold water to egg yolks. Add 2
tbsps. melted butter (slightly cooled). Add juice of 1
large lemon. Combine this mixture with dry ingredients.
Then add 1 cup milk. Beat egg whites until stiff but not
dry. Fold into liquid mixture. Don't stir too much.
Pour into unbaked pie shell and bake in a moderate
oven (350 degrees) for 45 minutes or until top is springy.
Mrs. Jas. Van Pernis
---------------------------------------------------------------------
(Pres0028)
COOKIES & CAKES
---------------------------------------------------------------------
(Pres0029)
COOKIES AND CAKES
CHOCOLATE OATMEAL COOKIES
1/3 cup shortening, 1/2 tsp. vanilla, 1/4 tsp, almond
extract, 1 cup brown sugar, 1 egg, 2 tbsps. water, 1 1/4
cups sifted flour. 1/2 tsp. salt. 1/2 tsp. soda, 1 cup
quick oatmeal, 1/4 cup nuts, 1/2 cup semi-sweet choc-
olate.
Mix all ingredients and drop from spoon on buttered
tin. Bake in a quick oven.
Ruth Goodlander
JAM BARS
1/2 cup syrup or honey, 1/2 cup shortening, 1 tsp. bak-
ing powder, 1 tsp. mixed spices, 1 1/2 cups sifted flour,
3/4 cup any kind of jam, 1 tsp, flavoring.
Mix all ingredients excepting jam, place half mixtu-
re in bottom of 7 by 12 in. pan. Cover with jam, then
cover with remaining mixture. Bake 25 to 30 minutes
in 400 degree temperature. Cut in bars when baked.
Mrs. Leslie Wikel
SCOTCH COOKIES
2 cups butter, 1 cup sugar, 1 egg (well beaten), 1 tsp.
vanilla, 4 cups flour.
Bake 10 minutes in 400 degree oven.
Mrs. James Slocum
ROCKS
1 cup butter or substitute, 1 1/2 cups sugar, 3 eggs, 1
cup dates or raisins (cut fine), 1 tsp. soda, 1/8 tsp. ea-
ch cinnamon, cloves, nutmeg, 3 cups sifted flour.
Drop on greased pan. Bake about 10 minutes at
375 degrees.
Lea Hoisington
CHILDREN'S LACE CAKES
2 eggs, 2 cups rolled oats, 1 cup sugar, pinch salt, 1
tsp. baking powder (level), 1 tsp. vanilla.
Mix and drop on buttered tin.
Mrs. H. O. Whittemore
WHITE COOKIES
3 eggs, 1 1/2 cups sugar, 1/2 cup of butter or crisco,
2 tsps. baking powder, 1 cup sweet milk, 2 cups flour.
Mrs. Lewis C. Hammond
---------------------------------------------------------------------
(Pres0030)
DATE STICKS
3 eggs (well beaten), 7/8 cup light brown sugar, 2/3 cup
sifted pastry flour, 3/4 tsp. baking powder, salt, 1/2
# chopped dates, 1/4 cup nut meats, 1 tsp. vanilla.
Mix beaten eggs and brown sugar together. Add ot-
her ingredients in order given. Bake in moderate oven
(375 degrees) in pan 8×8. Cut into strips and roll in
powdered sugar.
Emma K. Evarts
ORANGE SQUARES
1 medium orange (ground fine), 1 cup raisins, 1/2 cup
butter, 1 tsp. soda, 2 eggs (beaten until thick), 1 cup
sugar, 1/2 cup sour milk, 1 3/4 cup flour.
Cream sugar and butter together. Add well-beaten
egg, orange, raisins, sour milk mixed with soda, and
flour. Bake in moderate oven (300 degrees).
Mrs. Frank Carson
BROWN SUGAR BROWNIES
(light brownies)
1/4 cup butter or margarine, 1 cup brown sugar, 1 egg,
3-4 cup flour, 1 tsp. baking powder, 1 tsp. vanilla, 1/4
tsp. salt, 1/2 cup nut meats.
Melt butter in saucepan; add sugar in same pan;
add egg and beat, add rest of ingredients. Spread thin
in squares or rectangular cake pan and bake at 350
degrees. Cut in squares while still warm.
Mrs. Julia Hart
COCOANUT TEA SQUARES
Mix well: 1/2 cup butter, 1/2 cup brown sugar, 1
cup flour. Put in ungreased pan. Bake at 350 degrees
for 10 minutes. Beat 2 eggs until light. Then add: 1
cup brown sugar, 2 tbsps. flour, 1 tsp. baking powder, 1
tsp. vanilla, 1 tsp. salt, 1 cup cocoanut, 1 cup nuts.
Spread this on first mixture. Bake at 350 degrees for
35 minutes. Use pan 9×13 in.
Mrs. J. B. Edmondson
MOLASSES COOKIES
1 cup brown sugar, 1 cup of shortening and cream toget-
her, 2 eggs, 1 1/2, cups molasses, 1 cup buttermilk, 2
(Con.)
---------------------------------------------------------------------
(Pres0031)
DATE STICKS
3 eggs (well beaten), 7/8 cup light brown sugar, 2/3 cup
sifted pastry flour, 3/4 tsp. baking powder, salt, 1/2
# chopped dates, 1/4 cup nut meats, 1 tsp. vanilla.
Mix beaten eggs and brown sugar together. Add ot-
her ingredients in order given. Bake in moderate oven
(375 degrees) in pan 8×8. Cut into strips and roll in
powdered sugar.
Emma K. Evarts
ORANGE SQUARES
1 medium orange (ground fine), 1 cup raisins, 1/2 cup
butter, 1 tsp. soda, 2 eggs (beaten until thick), 1 cup
sugar, 1/2 cup sour milk, 1 3/4 cup flour.
Cream sugar and butter together. Add well-beaten
egg, orange, raisins, sour milk mixed with soda, and
flour. Bake in moderate oven (300 degrees).
Mrs. Frank Carson
BROWN SUGAR BROWNIES
(light brownies)
1/4 cup butter or margarine, 1 cup brown sugar, 1 egg,
3-4 cup flour, 1 tsp. baking powder, 1 tsp. vanilla, 1/4
tsp. salt, 1/2 cup nut meats.
Melt butter in saucepan; add sugar in same pan;
add egg and beat, add rest of ingredients. Spread thin
in squares or rectangular cake pan and bake at 350
degrees. Cut in squares while still warm.
Mrs. Julia Hart
COCOANUT TEA SQUARES
Mix well: 1/2 cup butter, 1/2 cup brown sugar, 1
cup flour. Put in ungreased pan. Bake at 350 degrees
for 10 minutes. Beat 2 eggs until light. Then add: 1
cup brown sugar, 2 tbsps. flour, 1 tsp. baking powder, 1
tsp. vanilla, 1 tsp. salt, 1 cup cocoanut, 1 cup nuts.
Spread this on first mixture. Bake at 350 degrees for
35 minutes. Use pan 9×13 in.
Mrs. J. B. Edmondson
MOLASSES COOKIES
1 cup brown sugar, 1 cup of shortening and cream toget-
her, 2 eggs, 1 1/2, cups molasses, 1 cup buttermilk, 2
(Con.)
---------------------------------------------------------------------
(Pres0032)
Molasses Cookies (Con.)
tbsps. soda, 1 tsp. ginger, 1 tsp. cinnamon and 1 of salt,
flour to make a soft dough.
Mrs. Lewis C. Hammond
EDINBURG TEA SQUARES
1/2 cup shortening, 1/2 tsp. salt, 1 cup sifted flour, 1
cup rolled oats, 1 cup Drown sugar (packed), 1/2 cup
bread crumbs.
Cream butter, add sugar gradually. Add flour, ro-
lled oats, salt, and bread crumbs. Spread 1/2 of mix-
ture over a well greased pan and add date filling and
spread remaining mixture on top. Bake in 400 oven
until brown.
Date Filling: 1 cup pitted dates, 1 cup water, 1 tsp. le-
mon juice.
Cover dates with water. Cook until soft. Add lemon
juice and cool.
Mrs. Charles A. Wehmeyer
BROWN COOKIES
3/4 cup shortening, 1 cup brown sugar (full), 1 egg, 4
tbsps. molasses, 1/4 tsp. salt, 2 1/4 cups flour, 2 tsps.
soda, 1 tsp. lemon, 1 tsp. ginger, 1/2 tsp. cloves.
Cream sugar & shortening, etc. Sprinkle water over
top. Bake at 375 degrees oven temperature.
Emily McKim
DROP MOLASSES COOKIES
1 cup sugar, 1 cup shortening (melted), 1 cup molasses,
1 egg, 1/2 cup boiling water, 3 tsps. soda (scant), 1 tsp.
ginger, 2 tsps. cinnamon, 1/2 tsp. salt, 4 1/2 cups All-
Purpose Flour.
Drop and bake at 375-400.
Mrs. John A. Wessinger
COCOANUT KISSES
3 egg whites, 3 cups granulated sugar, 3 cups cocoanut,
nut meats.
Beat egg whites until stiff, gradually add sugar and
cocoanut. Drop by spoonfuls on well greased baking sheet.
Top with nut meats. Bake for 20 minutes at 325. Ma-
kes 36 kisses.
Mrs. Sydney P. Cook
---------------------------------------------------------------------
(Pres0033)
CHOCOLATE BROWNIES
1 cup butter or shortening, 2 cups sugar, 3 squares me-
lted chocolate, 4 eggs (well beaten), 1 1/2 cups all pu-
rpose flour (measure, then sift), 1 cup nut meats.
Cream sugar and butter, add melted chocolate, stir
well, add well beaten eggs. Mix flour and nuts and add.
Bake in 9×13 pan at 350 degrees for 45 minutes.
Mrs. W. A. Reichart
BOSTON COOKIES
1 cup butter or substitute, 1 1/2 cups brown sugar, 3
eggs, 1/2 tsp. soda, 2 tbsps. hot water, 3 1/4 cups flour,
1/2 tsp. salt, 1 tsp. cinnamon, 1 cup chopped nuts, 1/2
cup currants, 1/2 cup raisins.
Cream butter, add sugar and beat well. Add well
beaten eggs. Sift flour-measure and sift again with salt
and cinnamon. Add hot water to egg, sugar and butter
mixture. Mix the chopped nuts, raisins and currants
with flour and add to cookie mixture. Drop by teaspoon
on greased cookie sheet. Bake in moderate oven (350
degrees) until done.
Fannie Belle Malan
BROWN SUGAR COOKIES
1 cup shortening (creamed), 2 cups brown sugar (lightly
packed), 3 eggs, 1 level tsp. soda, 2 level tsps. baking
powder, 4 cups sifted flour, flavoring.
Chill, roll medium thin and cut. Bake about 10 min-
utes at 375 degrees.
Lea Hoisington
GINGER COOKIES
1 cup molasses, 1 cup sugar, 1/2 cup shortening, 1 egg,
1 tsp. cinnamon, cloves, ginger, salt, 2 tsps. soda, 3
cups flour, 3/4 cup warm water.
Mrs. S. L. LaFever
CHOCOLATE BROWNIES
1/2 cup butter, 1 cup sugar (creamed), 1/2 cup walnut
meats, vanilla, 2 eggs (beaten), 3/4 cup flour, 2 squares
Baker's Chocolate (melted).
Spread thinly in pan and bake 10 or 15 minutes. Cut
in squares while warm. Remove from pan when cooler.
Mrs. Geo. T. Grosman
---------------------------------------------------------------------
(Pres0034)
CHOCOLATE DROP COOKIES
(36 small cookies)
1 1/2 cups sifted flour, 1/4 tsp. salt, 1 tsp. baking pow-
der, 2 squares chocolate, 1 cup brown sugar, 1/2 cup
shortening (melted), 1/2 cup milk, 1/2 cup chopped nuts
(if desired), 1 egg, 1 tsp. vanilla. May be frosted.
Sift dry ingredients. Melt chocolate and add to
melted shortening. Add sugar and egg mixed. Put in
dry ingredients. Drop from tsp. on greased baking sh-
eet. Bake at 375 degrees 12 to 15 minutes.
Mrs. H. E. Thompson
BROWNIES
2/3 cups sifted flour, 1/2 tsp. baking powder, 6 1/2 tbsps.
butter or other shortening, 2 squares chocolate (melted),
1 cup sugar, 2 eggs (well beaten), 1 tsp. vanilla, 1/2 cup
walnut meats (broken).
Sift flour, measure, add baking powder. Add butter
to chocolate. Combine sugar and eggs. Add flour, fla-
voring and nuts. Bake 350 degrees for 35 minutes, in
8×8×2 greased pan. Cut in squares.
Sarah Lee Bush
MOLASSES COOKIES
1 cup sugar, 1 scant cup butter or other shortening, 1
cup molasses, 1 cup milk, 1 cup raisins, 1 cup broken
nut meats (if desired), 5 1/2 cups flour (1/2 cup with
raisins), 2 eggs, 2 rounded tsps. soda.
E. May Goodrich
2 EGG BROWNIES
2 eggs, 2 squares chocolate, 1/2 cup melted spry, 3/4
cup flour (sifted), 1 cup sugar, 1/2 tsp. baking powder,
1-2 cup nut meats. Bake 35 minutes at 350 degrees.
Mrs. Walter Burrows
BOSTON COOKIES
3 eggs, 1 1/2 cups brown sugar, 1 1/2 cups raisins and
currants, 3/4 cup butter, 1 tsp. soda, 1 tsp. cinnamon,
1/2 tsp. cloves, 2 cups flour.
Bake in sheet and cut in squares.
Fanny Groves
---------------------------------------------------------------------
(Pres0035)
RICH COOKIES
1/2 cup butter, 1/3 cup sugar, 1 egg (well beaten), 1
scant cup flour, 1/2 tsp. vanilla, raisins, nuts or citron.
Cream the fat, add sugar gradually. Add egg, flour
and vanilla. Drop in small portions from a. tsp, on
buttered cooky sheet two inches apart. Spread thin with
knife dipped in cold water. Pour raisins, nuts or citron
on each cooky. Bake in a moderate oven until cookies
are a delicate brown.
Grace H. Carleton
SPICY HONEY COOKIES
1/2 cup shortening, 1 tsp. salt, 2 tsps. cinnamon or all-
spice, 1/2 cup sugar, 1/2 cup honey, 1 egg (unbeaten),
1 tsp. soda, 1 1/2 cups flour, 1/4 cup milk or left-over
coffee, 1 1/2 cups rolled oats, 1/2 cup nuts, 1 cup rai-
sins.
Mix in order given and drop on baking sheet, Bake
at 350 degrees.
Olla MacArthur
CHOCOLATE ICE BOX COOKIES
1/2 cup shortening, 1 1/2 cups sugar, 1 egg, 1/2 tsp.
salt, 2 squares chocolate, 1/4 cup milk, 2 1/2 cups flour,
2 tsps. baking powder.
Cream shortening, add sugar and well beaten egg.
Add melted chocolate and milk and dry ingredients
sifted together. Form into rolls, wrap in waxed paper
and place in ice box over night. When ready to bake
slice thin and bake in a hot oven. (400 degrees).
Mrs. A. B. McEachern
LACE COOKIES
1 cup sugar and 1 tbsp. butter (mixed), 2 1/2 cups roll-
ed oats (Quick), 2 tsps, baking powder, 2 tsps. vanilla,
2 eggs (beaten light), 2 level tbsps. flour.
Drop on buttered tins and bake in moderate oven.
Ethel Towar
DATE STICKS
1 cup sugar, 2 eggs, 1 tsp. baking powder, 1/4 cup hot
water, 1 tbsp. melted butter, 1/2 tsp. salt, 1 cup flour,
1 pkg. dates (chopped), 1 cup nut meats.
(Con.)
---------------------------------------------------------------------
(Pres0036)
Date Sticks (Con.)
Mix sugar, butter and hot water. Add salt, baking po-
wder, flour, dates, nuts and eggs (well beaten). Bake in
moderate oven. Test with straw. When cool, cut in st-
rips.
Mrs. C. W. Lighthall
SUNSHINE CAKE
Mix together: 1 1/2 cups sifted sugar, 1 tbsp. water,
4 egg yolks (beaten with sugar ten minutes), 1/2 cup
boiling water, 1 1/2 cups cake flour, 1/4 tsp. salt, 1/4
tsp. cream of tartar. Sift four times. Beat egg whites
till stiff and add last. Flavor with vanilla, lemon or
almond. Bake 50 minutes at 350 degrees. Invert to cool.
Mrs. M. D. Larned
MOLASSES CAKE
(This cake can be made ahead of time, refrigerated,
and baked when wanted).
3/8 Cup shortening, 1/2 cup sugar, 1 egg, 1/2 cup mola-
sses, 1 tsp. soda, 1/2 cup sour milk, 1 3/4 cups flour,
2 tsps. ginger, 1/2 tsp. cinnamon, 1/2 tsp. salt.
Mix in usual way. Bake at 350 degrees.
Mrs. Ralph A. Savage
BANANA CAKE
2 cups sifted cake flour, 1 tsp. baking soda, 1/2 cup
shortening, 2 eggs (beaten), 1 cup mashed bananas, 1/4
tsp. salt, 1 1/2 cups sugar, 1 tsp. vanilla, 1 tsp. lemon
extract, 1 1/2 cups sour milk or buttermilk.
Mix and sift flour, soda and salt. Cream shortening,
gradually add sugar, creaming until fluffy. Beat in fla-
voring and slightly beaten eggs. Add bananas. Add
flour alternately with sour milk, beating until smooth
after each addition. Turn into 3 greased layer tins.
Bake at 350 degrees 30 minutes.
Mrs. O. C. Applegate
EGGLESS SPICE CAKE
1/4 cup shortening, 1 cup sugar, 1 cup buttermilk, 2
tbsps. molasses, 1 tsp. soda, 1 small tsp. baking pow-
der, 1 tsp. cinnamon, 1/4 tsp. cloves, 1 cup raisins.
May substitute apple-sauce in place of buttermilk.
Mrs. M. D. Larned
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(Pres0037)
APPLE CAKE
4 apples (sliced). Add sugar, spice and butter. Cover
with batter in lumps: 1 cup flour, 1 cup sugar, 1 tsp.
baking powder, l egg (beaten). Bake 30 minutes covered.
Uncover and brown. Serve warm.
Mrs. J. E. Swisher
MOLASSES CAKE
2/3 cup sugar (finish filling cup with molasses), 1 egg
(beaten), 4 tbsps. melted butter, 1 tsp. each: cinnamon,
cloves, nutmeg, 1 1/2 cups flour with 2 level tsps. soda.
Stir well and add 1 cup boiling water.
Icing: Brown and cool butter (size of walnut). 1/2 cup
sugar, 4 tbsps. milk. Cook until thick.
Helen McNamee
WHITE CAKE
(Always reliable)
2 cups granulated sugar creamed with 1/2 cup butter. 1
cup milk, 1 tsp. vanilla, 3 cups flour, 3 level tsps. baking
powder.
Beat whites of 4 eggs and add last thing. Then beat
all until very light and creamed.
Boiled Icing
1 1/2 cups sugar, 3/4 cup water.
Boil until in hairs and add to the well beaten whites
of 2 eggs and stir until cold.
Mrs. C. E. Lovelace
CHOCOLATE CAKE
1 cup sugar, 1 cup lard, 1 egg, 1/2 cup sour milk, 2
cups flour, salt, 1 tsp. soda, 1 tbsp. vinegar, 2 tbsps.
cocoa. 1 tsp. vanilla.
Mix in order given, then add 1/2 cup boiling water.
Bake at 350 for 30 minutes.
Mrs. David Stuart
HOT MILK SPONGE CAKE
2 eggs (well beaten), 1 cup cake flour, 1 tsp. baking pow-
der, 1 tbsp. butter (melted), 1 cup sugar, 1/8 tsp. salt,
1/2 cup hot milk, 1 tsp. vanilla.
Sift flour 3 times with salt and baking powder. Add
sugar to eggs gradually, and beat well after each addi-
tion. Fold in flour mixture. Add scalded milk, flavor-
ing and melted butter, mixing well. Pour into buttered
cake pans. Bake at 350 degrees about 15 to 20
(Con.)
---------------------------------------------------------------------
(Pres0038)
Hot Milk Sponge Cake
minutes. Cool. Serves six.
Mrs. J. E. Swisher
FRUIT CAKE
1 # (2 cups) shortening, 1 # (2 cups) light brown sugar,
7 eggs, 1 # (4 cups) flour, 2 tsps. cinnamon, 1/2 # date
meats (chopped), 1/2 # citron (stripped), 2 tsps. mace,
2 tsps. baking powder, few grains salt, 2 tbsps. fruit
juice, 2 tsps, milk, 2 # currants, 1 # nut meats, 2 #
raisins (chopped).
Cream shortening, add sugar gradually and beat for
5 minutes. Beat egg yolks until light, and whites until
stiff and dry. Add to butter and sugar mixture. Add
milk, fruit juice, chopped nuts and fruit that have been
rolled in flour. Add well sifted dry ingredients. Beat
mixture thoroughly. Place in deep round cake pans
lined with several thicknesses of oiled paper. Bake 3
to 4 hours in a slow oven. If the oven is difficult, to
regulate, cover with several thicknesses of oiled paper
the last hour of baking.
Mabel G. Dowdle
APPLE SAUCE CAKE
1/2 cup shortening, 2 well beaten eggs, 1 1/2 cups sug-
ar (brown) or (1/2 cup sugar and 1 cup light corn syrup),
2 cups flour, 1/2 tsp. soda, 1/2 tsp. salt, 1 tbsp. ground
orange peel, 1 cup raisins, 1/2 cup chopped nuts, 1 tsp.
baking powder, 1 tsp. cinnamon, 1/2 tsp, allspice, 1/2
tsp. nutmeg, 1/8 tsp. cloves, 1 cup thick unsweetened
seived apple sauce.
Cream thoroughly shortening and sugar. Gradually
add corn syrup, beat. Add eggs. Beat. Alternately
stir in apple sauce and. sifted dry ingredients. Mix un-
til smooth. Stir in peel, raisins and nuts. Pour in 8x
12 pan. Bake in 350 degrees oven 45 to 60 minutes.
This cake keeps moist and fresh for a few days. It
can be served with lemon sauce as dessert.
Julia Taylor Senstius
GINGER CAKE
1 cup molasses, 1 cup sugar, 1 cup buttermilk, 1 scant
cup butter, 2 eggs, 1 heaping tsp. ginger, 1 tsp. soda,
1 tsp. cinnamon, 1 1/2 cups flour.
Put in hot oven, then slow.
Mrs. P. A. Lee
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(Pres0039)
DEVIL'S FOOD CAKE
1 cup white sugar, 1/2 cup shortening, 1 cup sour milk,
1 tsp. soda, 1 egg, 1 1/2 cups flour, 4 tbsps. cocoa, 1
tsp. vanilla, 1/4 tsp. salt.
Bake 350 degrees.
Mrs. John A. Wessinger
SCOTCH CHRISTMAS CAKE
1 1/2 cups brown sugar, 1 cup walnut meats, 3/4 cup
butter, 1 1/4 cups flour, 1 # dates (2 boxes), 1/4 #
lemon or orange peel, 1 tsp. soda (dissolved in 1 cup
boiling water), 1 tsp. vanilla, 2 well beaten eggs.
Bake in slow oven in two cake tins. Turn out as
soon as baked. Any rich butter frosting with 1 tbsp.
rum or vanilla.
Mable G. Dowdle
GINGERBREAD
1 egg, 1 cup molasses, 1/2 cup buttermilk, 1 tsp. soda,
1 tbsp. butter, 1 tsp. ginger, 1 1/2 cups flour.
Mrs. H. B. Lodge
APPLE SAUCE CAKE
1 egg, 1 cup sugar, 1/2 cup shortening, 1 2/3 cups flour,
1/4 tsp. salt, cinnamon, cloves, nutmeg, 1 tsp. soda,
salt, 1 cup unsweetened apple sauce, 1 cup raisins (flo-
ured).
Bake about 1 hour in moderate oven.
Mrs. S. L. LaFever
DATE LOAF
1 cup brown sugar, 1 egg, 1 tbsp. butter.
Cream above together, and add:
2 cups flour, 2 tsps. baking powder, 1/2 cup dates (cut
fine).
Sprinkle over them 1 small tsp. soda. Pour over
them 1 cup hot water. When cool add to the first mix-
ture. Bake in moderate oven.
Mrs. C. E. Lovelace
NUT CAKE
3 eggs, 1/2 cup milk, 2 1/2 cups flour, 1 1/2 cups sugar,
1/2 cup butter, 1 1/2 tsps. baking powder, 1 cup nut
meats (any kind).
Mrs. H. B. Lodge
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(Pres0040)
CRUMB CAKE
Rub together: 3 cups sifted flour, 1 cup white sugar,
1 cup brown sugar, 1/2 cup butter, 2 tsps. cinnamon.
Take out 1 cup of crumbs for top of cake. Add to rema-
ining crumbs: 1 egg, 1 cup sour milk, 1 tsp. soda (dis-
solved in 1 tbsp. of boiling water). Sprinkle cup of cr-
umbs on top and bake in moderate oven 35 or 40 minutes.
Nan R. Laird
FRUIT CAKE
1/4 pound butter, 1 cup brown sugar, 2 small eggs, 1/3
cup white corn syrup, 2 cups sifted flour, 1 tsp. baking
powder, 1/2 tsp. salt, 1 cup orange marmalade, 1 cup
broken walnuts, 3 oz. citron, 3 oz. candied orange peel,
3 oz. candied lemon peel, 4 oz. candied cherries, 4 oz.
candied pineapple, 4 oz. dried apricots, 1 pound white
seedless raisins, 1 cup of any sweet California Wine.
Cream butter and brown sugar and blend with well
beaten eggs. (If electric beater is used, beat about 5
minutes.) Sift and measure flour, then sift again with
baking powder and salt, and add to butter-sugar mixtu-
re. Mix in coarsely broken walnuts, and finally fold in
marmalade. Then combine with the fruits, cut or left
in fairly large pieces. Soak the fruit overnight in the
wine, then combine with the batter. Turn into loaf
pans which have been lined with 3 thicknesses of heavy
oiled paper. Bake in a very slow oven (250) for 3 1/2
or more hours, depending on the size of the Loaves.
A one-pound loaf takes about 3 1/2 hours, and the 2-
pound loaf 4 1/2 hours.
Mrs. E. B. Mains
BLACK DEVIL'S FOOD CAKE
2/3 cup crisco, 1 1/2 cups sugar, 2/3 cup cocoa, 1/2 cup
hot water, 2 tsps. baking powder, 3 eggs, 1 cup thick so-
ur milk, 1/2 tsp. soda, 1 tsp. vanilla, 2 cups flour, 1
tsp. salt.
Blend crisco, sugar and eggs thoroughly in one ope-
ration. (Note how easily and thoroughly three separate,
difficult operations are now combined with the help of
crisco, which comes to you already creamed). Beat
cocoa into hot water until smooth and add to first mix-
ture. Sift flour, salt and baking powder together
(Con.)
---------------------------------------------------------------------
(Pres0041)
Black Devil's Food Cake (Con.)
and add to first mixture. Sift flour, salt and baking po-
wder together and add to sugar mixture alternately wi-
th the milk to which has been added the soda and flav-
oring. Bake in three Cr is coed 8-inch layer cake pans
in moderate oven (350 degrees F.) for about 20 minutes.
When cool put layers together with the following icing:
Cook 1 3/4 cups granulated sugar and 1/8 tsp. salt
with 1/2 cup water to a temperature of 238 degrees F.
or until syrup forms a soft ball in cold water. Pour
slowly over 3 egg whites beaten stiff, beating mixture
as you do so. While icing is still hot, fold in 12 mar-
shmallows which have been cut in pieces. Beat until of
consistency to spread.
Mrs. Paul L. Proud
GINGER CAKE
1 cup sour cream, 1 cup molasses, 2 cups flour, 1 egg,
1 large spoon sugar, 1 tsp. soda, 1 tsp. ginger, 1 tsp.
salt.
Make a nice dessert served with whipped cream.
Note: 1 cup of syrup may be substituted for the molass-
es, and cinnamon and nutmeg may be substituted for the
ginger. Makes a delicious spice cake.
Mrs. J. C. Christensen
ORANGE FRUIT CAKE
1 1/2 cups sugar, 3/4 cup lard, 3 eggs, 1 cup sour milk,
3 cups flour, 1 1/2 tsps. soda, 1 tsp. cinnamon, 1/2 tsp.
nutmeg, grind 1 1/2 cups raisins, pulp and rind of 1 1/2
oranges.
Mix sugar and lard well, add eggs (well beaten).
Mix spices with flour, add to other ingredients gradually
with the sour milk. Stir in the raisins and oranges last.
Bake 25-30 minutes, 375 degrees. Use 9×12 pan.
Greased lightly.
Mrs. K. A. Farrell
PREFFERNUSSE
1 tsp. ground cloves, 1 tsp. ground nutmeg, 1/3 tsp.
cinnamon, 1/2 tsp. baking soda, 5 cups flour, 2 cups
brown sugar, 4 eggs.
Stir the sugar slowly into the slightly-beaten eggs,
then, add the flour, soda and spices, sifted and
(Con.)
---------------------------------------------------------------------
(Pres0042)
Preffernusse (Con.)
mixed together. Roll out half an inch thick and cut with
a small round cutter. Let it stand over night on an oiled
or greased sheet to "ripen". In the morning, bake in
a moderate oven for about 15 minutes, then ice with
white frosting. If desired, add a few chopped almonds
and a little chopped peel to the mixture before baking.
Mrs. Paul L. Proud
COCOANUT SPONGE CAKE
2 cups granulated sugar, 2 cups flour, 2 tsps. baking
powder, 4 eggs, 1/2 cup cold water, flavoring.
Sift flour and baking powder together several times.
Beat eggs (cold) in a large cold mixing bowl. Add sug-
ar gradually and beat vigorously 3 to 5 minutes, or until
the mixture thickens. Add cold water and sift in flour
and baking powder. Bake immediately in moderate oven.
FROSTING
3/4 cup sugar, cocoanut, 1 egg white, 7 tbsps. water,
flavoring.
Boil sugar and water together until it spins a thread.
Slowly pour this over the beaten white of egg. Beat
until cool. Flavor. Spread over the cake and sprinkle
a thick layer of fresh grated cocoanut over the top and
sides of cake. If a generous amount of frosting is de-
sired, double this rule. The cake may be made with
5 eggs taking out two whites for the frosting.
Mrs. C. H. Kauffman
YELLOW ANGEL FOOD CAKE
1 1/2 cups sugar (sifted 3 times), yolks of 4 eggs, 1
tbsp. cold water, 1 tsp. vanilla.
Stir this 10 minutes, then add 1/2 cup boiling water.
Add 1 1/2 cups cake flour sifted with 1/2 tsp. cream
of tartar. Fold in stiffly beaten whites of eggs. Pour
into an ungreased tube pan and bake 50 to 60 minutes
(275 degrees for 30 minutes, then increase to 325
degrees.) Turn upside down to cool. This cake is deli-
cious--When served with butter custard, it is a dessert
fit for any company no matter how important.
BUTTER CUSTARD
Put 2 egg yolks in sauce pan, blend in 4 tbsps.
(Con.)
---------------------------------------------------------------------
(Pres0043)
Butter Custard (Con.)
sugar and then 2/3 cup milk, stirring until well blended.
Place over moderate flame and stir vigorously. Just
before it reaches a boil snatch it from the heat. (Pause
in the stirring to watch for first bubble). Allow to cool,
not chill. Add 1 tsp. vanilla. When mixture is room
temperature, 75 degrees, add 1/2 cup softened butter
and beat with Dover beater until mixture is smooth
and thick. (Temperature is important, I sometimes
place the bowl in a pan of water in which I have a thermo
meter).
When the cake is cool, remove from pan onto the
serving plate. Slice cake through the middle. Spread
the lower part with custard. Put on the top half of
cake. Spread the rest of the butter custard on top and
sides of cake. Sprinkle generously with chopped pecans.
Mrs. Janet Chip man
ARABIAN RIBBON CAKE
3 cups sifted flour, 1/2 tsp. salt, 1 1/2 cups sugar, 3
egg yolks (unbeaten;, 1 tsp. vanilla, 1 1/2 tsps. cinnam-
on, 2 1/2 tsps. cloves, 1/2 tsp. mace, 1/2 tsp. nutmeg,
3 tbsps. dark molasses, 3 tsps. baking powder, 2/3
cup butter or other shortening, 1 1/4 cups milk, 3 egg
whites (beaten and added last).
Mix ingredients, all but spices and molasses, acco-
rding to usual methods. Fill one 9 in. layer cake tin
with 1/3 mixture. To remaining mixture, add spices
and molasses. Turn into two 9 in. layer cake tins.
Bake at 375. Spread filling between layers and ice
top. Place white layer between dark layers.
RAISIN ORANGE FILLING
3 tbsps. flour, 1/2 cup orange juice, 3/4 cups water,
2/3 cup nut meats, 1/2 cup sugar, 1 tbsp. grated oran-
ge peel, 2 cups seeded raisins.
Combine ingredients and cook gently 5 minutes or
until thickened, stirring constantly. Cool, and spread
between layers.
Ada M. Cahow (Mrs. F. C.)
TART LEMON FROSTING
(For Arabian Ribbon Cake)
1 tsp. grated lemon peel, 4 tbsps. butter, 3 cups sifted
(Con.)
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(Pres0044)
Tart Lemon Frosting (Con.)
Confectioner's Sugar, 3 tbsps. lemon juice, dash of salt.
Combine ingredients and beat thoroughly.
Ada M. Cahow
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(Pres0045)
VEGETABLES & SALADS
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(Pres0046)
VEGETABLES AND SALADS
YUM-YUM SALAD
2 caps crushed pineapple, juice of 1 lemon, 3/4 cup su-
gar, 2 tbsps. gelatine, 3/4 cup grated cheese, 1/2 pt.
cream (whipped stiff).
Heat pineapple, add sugar and lemon juice. Soak
gelatine in 1/2 cup cold water 10 minutes. Add to hot
mixture and stir until dissolved. When starts to cool,
add cheese and whipped cream. Mold. Dressing:
Mayonnaise, with green pepper, onion and cucumber
added.
Mrs. Henry Whitker
FRENCH DRESSING
(my favorite)
1/2 cup sugar, 1 tap. celery salt, 1 cup catsup, 1 1/2
cups Mazola Oil (or Wesson), 3/4 cup vinegar (diluted),
1/4 cup lemon juice, a large grated onion, 1 tsp. paprika.
Beat all together well and store in glass jar in ice
box.
Hazel Fletcher
FLUFF SALAD
1 cup shredded cabbage, 1 cup shredded apples, 1 cup
shredded pineapple, 1/2 lb. marshmallows (cut fine),
a few nuts, 1/2 pint whipped cream.
Mix cream with mayonnaise and add to above.
Mrs. W. C. Broady
FRENCH DRESSING
1 cup Mazola, 1/2 cup catsup, 1/2 cup vinegar, 1/2 cup
sugar, 1 onion (grated fine), 1/2 tsp, salt, 1 garlic put
in for two hours and then removed. Double this for one
quart. Shake well.
Mrs. P. A. Lee
CRANBERRY SALAD
2 cups raw cranberries, 1 slice orange with rind (put
through food-chopper). Add 1/2 cup sugar, let set.
1 box orange jello, 1 1/2 cups boiling water, 1 cup celery,
1/2 cup nut meats (cut up).
Mrs. Dora Vandawarker
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(Pres0047)
PINEAPPLE, COTTAGE-CHEESE SALAD
1 pkg. lemon jello, 2 cups liquid (including juice), 1 can
crushed pineapple.
When partially set, whip jello. Add: crushed pine-
apple, 1 pint cottage-cheese, 1 cup cream (whipped).
This salad may be frozen.
Mrs. S. L. LaFever
PEANUT SALAD
1 # peanuts, 8 hard boiled eggs, 6 large sized pickles,
salt, 1/2 pt. mayonnaise dressing.
Grind peanuts and pickles. Chop eggs. Mix with
dressing and serve on lettuce.
Jennie E. Bailey
FROZEN FRUIT SALAD
1 cream cheese, 1/2 cup salad dressing, 1 cup crushed
pineapple, 1/2 cup cherries, 1/2 cup ground pepper,
1/2 cup pecans, 1 cup cream (whipped).
Mrs. Kenneth Easlick
CHICKEN ASPIC
5 # chicken (cut up and stewed until very tender). Carer-
fully remove all bones. Skim fat from chicken stock and
strain. Soak 2 envelopes Knox Gelatine in 2 cups cold
stock. Add 5 cups boiling stock. Stand in cold place until
starts to jell. Stir in chicken (cut rather fine), 1 can
peas, 1 small can pimentos (cut fine), 4 hard boiled
eggs (sliced). Let stand several hours in cold place
to jell. Will serve 18 persons.
E. May Goodrich
FRENCH DRESSING
Combine: 1 can tomato soup, 3/4 cup vinegar, 2
tsps. salt. 1/2 tsp. paprika, 1 tbsp. Worcestershire
Sauce, 1/2 cup salad oil, 3/4 cup sugar, 1/2 tsp. pepper,
1 tbsp. dry mustard, 1 tsp. onion juice (or dry), 1 small
garlic clove (or garlic salt).
Put together in jar and shake well. Take out of
refrigerator a while before using so oil will warm up.
Mrs. James Van Pernis
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(Pres0048)
CALAVO OR AVOCADO PEARS WITH PINEAPPLE
(My favorite salad)
2 calavo pears, lemon juice, 2 tsps. minced green onion,
2 3 oz. pkg. cream cheese, 2 tbsps. cream, 4 tbsps,
finely chopped sweet pickle, 1 tbsp, minced parsley, 6
slices pineapple, garnish with greens.
Cut each pear into halves lengthwise, and remove
seeds and skin. Sprinkle inside and cut with lemon
juice and salt.
Combine cheese, pickle, onion, parsley, cream, and
salt to taste and stir to blend. Fill seed cavity of pear
half with cheese filling, spreading well to sides. Put
corresponding halves together, wrap in waxed paper
and chill thoroughly. Slice crosswise in rings. Place
1 slice pineapple on each of six garnished salad plates
and top with Calavo slices. Serve French Dressing sep-
arately. Serves six.
Hazel Fletcher
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(Pres0049)
JELLIES & PICKLES
---------------------------------------------------------------------
(Pres0050)
JELLIES AND PICKLES
CHERRY CONSERVE
5 # cherries (after pitting), 5 # sugar, juice of 6 large
oranges, rind (cut fine), 1 # raisins (cut), 1 cup dried
currants (optional).
Cook all together like marmalade. Before serving,
add nutmeats (cut fine).
Mrs. Wm, Spencer
SANDWICH FILLING
12 green peppers, 12 red peppers, 12 green tomatoes,
2 medium onions.
Grind together. Drain few hrs.
3 tbsps. sugar, 1 tbsp. flour; salt, 1 qt. prepared must-
ard.
Mix and cook all together ten minutes. Remove from
stove, add 1 quart mayonnaise, Mix thoroughly and
seal in jars.
Violet Gere
SWEET PICKLES
Small cucumbers. Soak for 2 days in strong brine.
Drain well. Put in kettle. Cover with vinegar. Let
come to boil, remove from fire. Pack in jars. To each
quart of vinegar add: 1 cup sugar, piece of alum (size
of bean), 1 tbsp. black pepper, 2 tbsps. cinnamon, 2
tbsps. cloves.
Mrs. Wm. J. Miller
CUCUMBER PICKLES
1 gal. vinegar, 1 cup horseradish, 1 cup mustard (pow-
dered), 1 cup salt, 1 tsp. powdered alum, 1 tsp. sacc-
harin.
Mix well. Let this stand about an hour. Wash
cucumbers. Pack in cans and pour liquor over cucum-
bers. Seal.
E. McKim
RED SAUCE
18 tomatoes, 8 onions, 8 red peppers, 1 hot pepper, 2
cups sugar (or less), 3 cups vinegar, 2 tbsps. salt.
Chop onions and peppers. Cut tomatoes in chunks,
or chop slightly. Mix all together and boil one hour.
Ellen B. Bach
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(Pres0051)
MINCE MEAT
Chop through food grinder: 2 # lean beef (boiled), 1
# suet (uncooked) minced to powder, 5 # apples, 2 #
raisins, 1/4 # chopped citron, 3 tsps. cinnamon, 2 tsps.
mace, 1 tsp. allspice, salt, 3 # brown sugar, 1/2 gal.
sweet cider. Boil until thick. Can while hot.
Mrs. L. Roger Westphal
MUSTARD PICKLES
7 large cucumbers (sliced), 4 large onions (sliced). 4 pts med, slices.
Sprinkle with salt and stand over night and then
drain.
For dressing: 3 tbsps. dry mustard, 2 cups sugar, 2
1/2 cups vinegar, 3/4 cup flour, 3/4 cup water, 1 tsp.
ginger, 3/4 tsp. tumeric, 1/4 tsp. cayenne pepper.
Boil this for five minutes. Add cucumbers and
onions and boil five minutes longer.
Kathryn Evans
PEAR CONSERVE
4 lbs. peeled pears (rather hard), 4 lbs. sugar, 1 No.
2 1/2 can grated pineapple, 1 small bottle of marasch-
ino cherries.
Boil 20 minutes--then stir in 1 package of Sure-
jell. Boil about 2 minutes longer. Put in jars and
seal. Mrs.
John D. Finlayson
HOTEL RELISH
1 pk. tomatoes, 4 red peppers, 4 large onions, 4 cups
vinegar, 4 tsps. each: salt, ginger, allspice, cloves,
cinnamon, nutmeg, 2 cups sugar.
Put onions and peppers through grinder. Put spices
in cheesecloth bag. Boil, simmering 3 hours. If
thickens sooner, remove from fire. Delicious 1000
Island Dressing: 1 spoonful relish, 1 spoonful mayon-
naise, 1 spoonful milk.
Mrs. H. O. Whittemore
WHEN SUGAR IS SCARCE, TRY MAKING CRAN-
BERRY SAUCE WITH KARO SYRUP
Pick over one pound of cranberries (washed). Put
in double boiler, add two cups of Karo Syrup. Cook
until tender. This will make it almost thick enough to
mold, and plenty sweet.
Mrs. George Slocum
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(Pres0052)
GREEN TOMATO MINCEMEAT
1 peck chopped green tomatoes, 1 1/2 pints chopped ta-
rt apples, 2 tsps. cinnamon, 1 tsp. each of salt, allspice,
and cloves, 3 cups sugar, 1 lb. raisins, 1/4 cup vinegar, 1
cup suet.
Mix all together. Bring to rapid boil and simmer
until thick. Pour into sterilized jars and seal.
Mrs. Geraldine Notley
PEACH PRESERVES
12-14 large peaches, 1 small bottle maraschino cherr-
ies (including juice), 2 large oranges or 3 small ones
(remove seeds).
Grind or chop all together; add sugar, cup for cup
or slightly less. Cook until somewhat thick. Place in
glasses, cover with paraffin while hot.
Mrs. Geraldine Notley
SPICED GRAPES
Crush 4 pounds of ripe grapes. Cook them over a
gentle heat until the seeds separate, then rub through
a fine colander. Add two cups of Karo Syrup, half
tsp. cinnamon, half tsp. cloves, 1/4 cup of cider vine-
gar. Cook for half hour, or until thick enough to suit
taste. Seal in jars. This is delicious to serve with
meat.
Mrs. George Slocum
UNCOOKED TOMATO RELISH
1/2 peck ripe tomatoes (ground). Let drain in cloth
bag ever night. 3 onions (chopped fine), 2 medium-
sized red sweet peppers, 2 bunches celery (chopped
fine), 1 oz. white mustard seed, 1/8 cup salt, 2 1/2
cups vinegar, 1 lb. white sugar.
Seal in fruit cans.
Mrs. M. D. Larned
SYRUP FOR CANNING
1 cup corn syrup, 2 cups sugar. Add: 2 cups water for
thick syrup (preserves or sauces), 5 cups water for
medium syrup (dessert fruit), 8 cups water for thin
syrup (breakfast fruit).
Boil 5 minutes.
Mrs. Kenneth Easlick
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(Pres0053)
CANDY
---------------------------------------------------------------------
(Pres0054)
CANDIES
FONDANT
3 heaping cups white sugar, L/3 cup Karo Corn Syrup,
3/4 cup warm water.
Cook until threads. Have white of one large egg
beaten stiff. Pour above into egg white. Flavor with
vanilla. Add nut meats. Beat well. Pour into pan. Cut.
Elizabeth Spencer
MOLASSES POP CORN BALLS
2/3 cup molasses, 1/2 cup water, 1/4 tsp. salt, 1 1/2
cups sugar, 1 tsp. vinegar, 3 tsps. butter.
Mix in sauce pan, low heat, stirring only lightly.
Cook till a soft ball can be formed in water or to 275
degrees. Beat and add butter, stirring only as neces-
sary. Pour over 10 cups popcorn, using a wooden spoon.
Mrs. H. F. Smith
SEA FOAM CANDY
3 cups granulated sugar, 1 cup corn syrup, 1 cup water,
whites of 3 eggs (beaten very stiff)
Cook sugar, syrup and water till mixture threads.
Pour over whites of eggs. Beat. Add 2 tsps. vanilla
and 1 cup chopped nut meats. Beat until stiff. Drop by
teaspoonful on oiled paper.
Susan Wheeler
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(Pres0055)
HINTS
---------------------------------------------------------------------
(Pres0056)
HOUSEHOLD HINTS
HOMEMADE HARD SOAP
10 lbs. lukewarm melted grease, 2 cans lye, 2 qts. cold
water, 6 tsps. salt, 4 tbsps. sugar, 6 tbsps. Borax,
1 cup cold water, 1/2 cup ammonia, 1/2 cup glycerine
(optional).
Dissolve lye in cold water being careful not to let it
splash. Let it stand until cool. Add fat slowly, stirr-
ing constantly. Add other ingredients. Stir until thick,
about one hour. Pour into a carton lined with paper.
Let stand 24 hours or until hard enough to cut into bars.
Let these dry thoroughly. The soap improves with age.
I find this isn't very good for the first couple of we-
eks, but is very usable at the end of that time. It does
get much nicer after standing a longer time.
I put about twice the amount of borax in my first
batch and thought it was a little better. I have not used
the glycerine as it is pretty scarce right now.
Helen McNamee
Before starting a recipe, read it through carefully,
assemble utensils and all ingredients. This will save
time.
------------
Flour and granulated sugar are piled lightly into the
measuring cup.
------------
Brown sugar is packed down in the measuring cup,
because it is so coarse.
------------
When substituting bread flour for cake flour, use
two tbsps. less for each cup and sift twice for lightness.
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(Pres0057)
When substituting corn starch for flour, remember
cornstarch has twice the thickening power of flour.
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Three tbsps. of cocoa and 2 tsps. fat equal 1 oz. (1
square) chocolate.
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An apple placed in a can with brown sugar will keep
it moist.
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An apple is beneficial in keeping fruit cake moist.
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Lemons will keep well if kept in a jar in the refrig-
erator.
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To make canned peas taste like fresh ones, pour off
the liquid, and boil it down with a slice of onion, a few
lettuce leaves and 1 tbsp. butter and 1/2 tsp. sugar.
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A little cheese or onion will add a new flavor to
creamed potatoes.
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One tsp. grated onion added to mashed potatoes is
especially good when served with steak.
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Make that "extra" pie. Roll the pie crust, line tin,
and store in refrigerator for later use.
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The rule that tops all rules is to serve cold dishes
cold and hot dishes hot.
Hazel Fletcher
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(Pres0058)
To cook: Fill a large, deep kettle with water; add
salt and bring to rolling boil. Place broccoli in the wat-
er with the stalks down, heads at the top. Cook at the
boiling point uncovered until the stems are just tender.
Then remove from the water immediately. Serve at
once in a heated dish.
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To prepare: First, let the broccoli stand 15 minutes
in a large quantity of cool salted water; then wash thor-
oughly under cold running water. Now cut off the tough
part of the stem end; finally with a sharp knife split
the stalks into fourths--not through the head--to hasten
their cooking.
Miss Jennie Livingston
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Heat 2 tbsps. bacon drippings and 2 tbsps. butter or
margarine in a large, heavy skillet; spread 3 cups diced
cooked potatoes mixed with 1 tbsp. finely chopped onion
in a single layer on the skillet. Cook until a brown
crust forms on the bottom, shaking skillet occasionally
Do not stir.
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Cut the crusted potatoes in half; turn each half with
2 pancake turners or spatulas. About 10 minutes before
removing from heat add 1/4 cup cream without stirring;
continue cooking until potatoes are brown on the bottom.
They will absorb all the cream--will be moist inside,
golden brown outside.
Jennie Livingston
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(Pres0059)
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