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Lamar
THE LAMAR LIFE NCECOMPANY ESTABLISHED 1906
JACKSON, MISSISSIPPI
July 17 , 1958
Dear "Contributors 11 ,
It was impossible to check with each of you so I am sure we have made some mistakes in your recipes. · If you find an error in yours, please type the entire recipe again and mail it to Miss Mildred Brashear at the office. She will publish the corrected recipe in the "Firing Line ", and then e ach of you can correct it in your book. This is the only way we can think of to handle this situation.
At the very last m .inute, we have found a very few recipes under the wrong headings . We are sorry for this. But, in order to get the book to you by Convention time, it was impossible to do it all over. So please overlook this mistake.
We hope you will like it as much as we do, and thank you again for your help.
Sincerely,
~L~. Erm.a Lutken
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Whenever ladies get toge t her, sooner or later the conversation generally turns to recipes and cooking. L amar Life ladies are no exception. T his little book is the result of many talk fes t s at t he All-Star Conventions. So, in a way, it isn't a cook book at a ll, but rather a memory book of the happy t im es we _have had together and will serve to remind u s of Jamaica, Cuba, Mexico, Biloxi, Canada and many other wonderful trips .
It is your book becaus e it is composed o f the recipes that are favorites with your family and friends and I thank each of you for y our cooperation.
The real work was done b y Nannie Belle Hutch ins o n, Doris Shirley, Mildred Brashear, Barbara Hemphill, Gwen Diket and Chuc k Allen. I wish I could cook everything in the book a nd serve to them at a banquet . Since I can't I '11 say many, many thanks for the many hours that have gone into this ' ' labor of lov e''.
And now - u se this book to send your agent out as a "Tower of Str e ngth" - Happy Cooking!
Erma C . Lutken
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TABLE OF CONT ENT S
Appetizers---------------- ·---------------- 1 - 4
Beverages and Breads-----------------------5 - 11
Cakes, Cookies and Candies ----------------12 43
Desserts--------------------------------- 44 - 56
Eg g s----- --- -- --- -- ---------------- - ----- 57
Fish------------------------------------ 58 - 61
Meats and Poultry -------------------------62 80
Pastry, Pies and Preserves---------------- 81 - 97
Sandwiches, Salads, Salad Dressings,
Soups and Sauces--------------------- 98 - 118
Vegetables-------------------------------119 - 127
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TOMATO JUICE COCKTAIL
1 large can t omat o juice 2 small onions , sliced 2 bay leaves 2 pieces celery, crushed 1 tsp . salt 1 tsp. sugar
2 tsp. chopped parsley 2 Tbsp. lemon juice 2 Tbsp. Worcest e rshire
sauc e 2 Tbsp . chi li sauc e
Mix all together - chill over night - strain and serve.
(Mrs. P . K . } Erm.a Lut ken
CRAB-MEAT COCKTAIL
1 lb. White Crabm.eat 1 grapefruit
3 / 4 cup mayonna i se 1 / 4 cup ketchup
Break grapefruit sections into quarters, add crabmeat. Mix mayonnaise and ketchup thoroughly and combine with the crabmeat and grapefruit. Chill unt il ready to use . Serve with Ritz crackers.
Mrs. Jeannette Matzenger
CHEESE SNAILS
1 lb . cheese 2 Tbsp. melted butter 1 small onion, chopped 1 pimento 1/ 4 cup catsup
1 tps. salt Dash of cayenne 1 loaf bread, sliced
lengthwise in 5 slices
Mix the above, spread on bread, roll, and place in refrigerator. When ready to serve, slice and toast.
(Mrs. Bright} Jessie Hunter
- 1 -
MARINATED SHRIMP
Marinate cleaned cooked shrimp in any good bottled French Dressing (or your own) to which has been added 2 minced cloves of garlic, for 24 hours. Wonderful for cocktails or salads.
1/3 cup butter 1/2 Bell pepper
(Mrs. J. B.) Dixie Knight
HOT CLAM DIP
1 /3 cup cats up
2 8-oz. cans m.inced clams 1 6-oz. package hickory
1 Tbsp. Worcestshire sauce
1 Tbsp. Sherry Dash red pepper or
tabasco smoked cheese
Saute minced bell pepper in butter in skillet for 3 minutes. In top of double boiler, com.bine other ingredients and cook over boiling water until m .elted. Stir in butter and peppers . Serve hot in chafing dish with melba rounds, bread sticks, etc., for dipping .
(Mrs . Oscar) Cleo Burris
BOURBON-NETTS
Preparation time 30 Minutes . Makes 2-1/2 dozen .
1 pkg. pitted dates 1 cup pecan halves 1 cup confectionate sugar 1 cup raisins
2 - 3 Tbsp . honey or honey butter
2 Tbsp . bourbon
Mix all the above ingredients together in a bowl. Then put through a meat grinder. Roll into nickel-size balls and t hen· into m .ore confectionate sugar . Rum or Brandy m .ay be used in place of Bourbon .
(Mrs . Dean) Isabelle Keating
- 2 -
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SHRIMP SPREAD
1 small pkg . Philadelphia cream cheese
1 tsp. grat e d onion (o r juice) 1 Tbsp. cream 1/ 2 tsp. lemon juic e 1/ 2 cup mayonnais e (more or
less, to m .ake for- easy- spreading consistency)
1/2 tsp. Worcestershire sauce
1/2 lb . de-veined , cooke d shrimp
salt and p epp er t o ta s te
This _recipe is not intended as a "dip", but as a spread for crack,ers .. _or assorted breads.
Com.bine cream. cheese, grated onion, lem.on juice, Wo rcest er - shire sauce and cream.. Add shrim.p (crum.bled with fingers or mashed with fork)
1 mayonnaise, salt and pepper.
(Mrs. H. W . ) Merle McMillan
SHRIMP HORS D "'OEUVRES
1 lb. fresh shrimp, cleaned and cooked
1 Tbsp. minced onions , l _ t s:P• /p-.i,n s:efi gi:e_~ll pepper. . 1/ 2 tsp·. grated l e mon rind 4 or 5 drops tabasco sauce
3 / 4 cup mayonnaise 1 t sp. m.inced celery 2 t sp. l emon juice 1/ 4 tsp . s alt. dash black pepper
Cut shrimp into very small pie ces and mix with other ingredient s.
Cut 3 6 rounds of bread about the s i z e of a half dollar . Pile shrim.p mixture on bread . Garnish with parsley.
(Mr s . Henry) Beatrice Barnard
SHRIMP HORS D 1OEUVERS
1 large chopped onion 2 large stalks celery 4 bay leaves 1 Tbsp . thyme 1 chopped bell pepper
1 tsp . salt 1/ 2 tsp. red pepper 2 or 3 dashes tabasco 1/ 4 tsp. black pepper juice 1/2 lemon
{Simmer these ingredients for 15 to 20 minutes in:) 2 cans consom.me 1 can water
Strain and measure. Use double am.ount of gelatine, that is two envelopes to every pint of liquid, setting in 1/2 cup cold water to dissolve, and adding to liquid .
*** Dip piece of cotton slightly in Wesson Oil and grease egg tray molds.
Sprinkle bottom of egg mold with:
chopped pars'ley, few pieces pimento strips, and 1 small shrim.p or part of large shrimp.
Fill egg molds with liquid, and let set. Can be frozen and defrosted.
Serve on toast or cracker rounds.
(Mrs. Robert) Annie Laurie Hearin
- 4 -
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Beverages ....,. - Breads
EGGNOG
Separate yolks and whites of 12 eggs . Beat yolks until thick. Add 1 cup sugar by spoonful, beating continually. Add 1 cup whiskey , 1 teaspoon at a time, still beating . Beat whites until stiff and gently fold into yolk mixture. Fold in 1/ 2 pint cream whipped and I pint vanilla ice cream. Serve at once . Serves 12 .
(Mrs . Martin) Gladys Klindworth
SPICED TEA (16 cups)
3 Oranges, 3,..1/2 quarts water, 3 lem.ons 1/2 cup tea put in cloth and dip in mixture until you have the desired cplor. 2-1/2 cups sugar with 1 pint water and let boil 5 minutes then add to above, 2 cloves , 2 sticks cinnamon - boil all til flavored .
Mrs. Ruby Hines
- 5 -
SPOON BREAD
2 eggs well beat en 1 cup sour milk 1 cup sweet milk 4 Tbsp . corn meal
1 tsp. salt 1 Tbsp. melted butter 1/ 2 t sp. soda dissolved
in a little warm water
Mix all t ogether, adding soda last. Plac.e in buttered baking dish and bake at 400° for 3 0 minutes . Serve at once.
(Mrs . P. K . ) Erma Lutken
ALL BRAN BROWN BREAD
3 cups All-Bran 3 c up s buttermilk 1 large box seedless raisins 3Tbsp . molasses
1-1 / 2 cups sugar 3 cups flour 3 tsp. soda 3 / 4 t sp. salt
Mix together the All-Bran, buttermilk, and raisins. Add molasses , sugar, and flour which h as bee n sifted with the soda and salt . Put into greased t ins, c over ~ightly and s t eam for three hours.
(Mrs. J. D.) Eula Holder
ORANGE -BRAN MUFFINS
1/ 3 cup shortening 1 /2 cup sugar 1 egg 1/ 2 c up All-Bran 1 Tbsp. orange-rind, grated 1/ 2 cup orange juice
1/4 cup milk 1-3 /4 cups flour 2 Tbsp. baking powder 1/ 2 Tbsp. salt 1/4 Tbsp. soda
Cream shortening and sugar. Add egg and beat well . Stir in bran, orange-rind, juice and milk . Sift dry ingre-
- 6 -
ORANGE-BRAN MUFFINS (Continued)
ients and add to mixture. Stir only until flour dis - appears . Pour in greased muffin tins and bake in moderate oven about 25 minutes. Makes 8 muffins.
{Have never made these but know t hey are good.)
Mildred Brashear
CHEESE WAFERS
1 lb. New York State sharp cheese
1 stick oleo 2 cups flour
1/ 2 Tbsp. salt 1/ 4 Tbsp. pepper,
red
Grat e cheese fine and cream with softened oleo, add flour. If it does not mix well, add tablespoon cream o r milk. Roll into four parts. Wrap in wax paper and keep in refrigerator 24 t o 48 hours, Slice very thin and cook 10 t o 12 m .inutes in oven 3 00 degree,. Will make 175 wafers. These can be served either hot or cold, My fa mily prefers them r i ght out of t he ovcm, Thes e rolls will k eep in the ice box two week1 , thn.t 11, if you can hold the family off for t hat lons, Thi• i1 11. real favorite w ith them,,
(Mr, . Floyd) :rn.nc tH Meltcm
CHEESE STRAWS
l lb, New York 1hi.rp c htHHile l 1ttek butter
1 Tb1p, wi.hr 1 tap. bakins powder 11.lt i.nd p1pper (hot ) 2 eup1 flour
Orate eheue, Mix flour, u.lt, popper, bi.kins powder, Add to creamed butter, Add ehcu11e, w1:1.ter,
• 7 •
CHEESE STRAWS {Continued)
Squeeze from cookie press to form straws. Bake on greased cookie sheet at 375° for 12 to 15
minutes .
{Mrs. W. J.) Katie Moody
REFRIGERATOR CHEESE CRACKERS OR BISCUITS
1 lb. Old English cheese 1/ 4 lb. butter 2 cups flour
Dash paprika 1 tsp . salt
Grate or grind cheese, cream with butter, add flour, salt, paprika . Knead and shape in rolls 1 to 1-1/2 in. in diameter, wrap in waxed paper, leave in refrigerator until thoroughly chilled . Shortly before serving slice to desired thickness {one eighth-inch) and bake at 350°.
{Mrs. Bright) Jessie Hunter
HUSH PUPPIES
1/ 2 cup sifted flour 2 tsp. baking powder 3 Tbsp. sugar 1/ 2 tsp . salt
1-1 / 2 cups corn meal 1 egg - well beaten 3 / 4 cup milk 1 onion - chopped
Sift £.lour, baking powder, sugar, salt and corn meal. Add well beaten egg and milk, then add chopped onion. Drop by teaspoonfuls in deep hot Wesson oil. Fry a few at a time . Cook until golden brown. Drain on absorbent paper. Yield - - about 3 dozen. Delicious with fresh fried fish, tossed salad -and french fries .
(Mrs . Jim) Helen Ray
- 8 -
CORN BREAD
{Halfway b etwee n Corn Br e ad and Spoon Br e ad).
{Serves 4).
Heat oven to 450° .
Melt:
Pour :
1/ 3 s t i c k butt er in ove n in 9" squar e pan or p ie pan .
1 c up b o iling wate r ove r 1 c up white corn meal {finely ground).
Mix and Add:
1/ 2 cup milk Stir in:
1 larg e e g g and mos t of the melte d but ter (l e ave a little in pan) .
Add and s t ir i n : 2 t sp . baking powder.
Pour in hot , buttered pan and bake about 25 minut es until golden brown . Slice and serve immediately .
{Mrs . Brice) B etty Jane McEuen
OLD SEDBERRY INN , McMIN NVILLE, TENNESSEE FAMOUS CORN STICKS
Beat 8 eggs w e ll {until t hey foam) . Combine eggs, 6 cups but termilk and 1-1 / 2 c ups bacon drippings or othe r shortening . Mix 3 cups any good plain corn meal, 1 Tbsp . baki ng powd e r , 2 to 2-1 / 2 ts p . soda {depending on s ourness of milk), 1 tsp . salt and 1/ 2 t sp . sugar ; s t ir int o t h e othe r mix tur e . Have iron corn stick molds hot, wit h ple n t y of fa t in t h e m. Pour in batter and cook in quick oven . Serve hot. This r e cipei s good bake d as spoon br ead .
(Mrs . Bright) J e ssie Hunte r
- 9 -
3 Tbsp. lard 1/4 cup sugar
ICE BOX ROLLS
3 /4 tsp. salt 1/2 cup boiling water
Combine the above and m .ix well with a hand beater . Dissolve 1 yeast cake in 1/ 2 cup lukewarm water and · add to first mixture . Beat one egg and add . Sift 3 cups flour and add gradually . Mix to fairly stiff dough (some- times entire amount of flour is not needed) and put in large bowl cov ered with lid or plate and keep in refrigerator if not to be used immediately .
each one in each up Bake
Using a teaspoon, make little balls and dip melted butter before putting in muffin tins takes 3 balls . Let rise 1-1/2 hours -- or 2 . about 12 m .inutes in 400° oven .
1 cup sugar 1/ 2 cup Crisco 2 eggs 2 cups flour
(Mrs . Howard) Margaret Sluyter
BANANA NUT BREAD
1 tsp. soda 1/4 tsp. salt 1/ 4 cup nuts 3 mashed bananas
Mix well. Bake in slow oven .
Mrs. Virgil Wright
' JO -
REFRIGERATOR ROLLS
1-1 / 2 cup lukewarm. potato water
1 -1 / 2 tsp. salt 2 eggs
2 / 3cup soft shortening 1 cup mashed potatoes 2 pkg. dry yeast 2 / 3 cup sugar
Cream. potatoes, add shortening and sugar. Mix. Add eggs and salt . Dissolve yeast in 1/ 2 cup potato water . Add to remaining cup of water. Then to mixture . Add gradually enough flour to form soft dough. (Do not knead.) Place in covered container in refrigerator . Make into rolls 1-1 / 2 to 2 hours before time to cook. Leave' any remaining dough in refrigerator until needed.
(Mrs. Russ) Era May Price
CORNBREAD
1 cup corn m .eal, 3 tablespoons flour, 1 teaspoon salt, 4 tablespoons vegetable shortening, 2 c'ups boiling water, 2 eggs. Mix all dry ingredients, pour in boiling water very slowly, st iring constantly, to a sm.ooth m .ixture. Add shortening and egg .yolks, then stiff beaten egg whites . Pour in hot greased muffin pan and bake in quick oven .
Mrs . Ruby Hines
- 11 -
Cakes Cool<ies
~Candies
DATE -NUT ROLL
2/3 cup condensed milk 5 tsp. lemon juice 2 cups vanilla wafer
crumbs (1/2 lb.) 1 cup chopped dates
1/2 cup chopped nuts 1 Tbsp. water Powdered sugar Whipped cream
Mix milk, 4 tsp. lemon juice, and vanilla wafers. Let stand for 10 minutes. Mix dates and nuts with 1 tsp. lemon juice and water, and add to other m.ixture. Make roll of desired size and roll in powdered sugar. Chill from 6 to 8 hours. Cut in one-inch rounds and serve with whipped cream.
2 cups sugar 1 cup milk 1/ 2 tsp. soda
(Mrs.B1ann) Nancy Holloway
PRALINES
1 cup nuts 1 tsp. vanilla
Mix sugar , m .ilk, and soda. Cook until it forms a firm ball in cold water. Bettt a little. Add nuts and vanilla. Drop by teaspoonfuls on waxed paper. (There are only five ingredients. Nothing is left out.)
2 cups sugar 1 cup milk
(Mrs.Blann) Nancy Holloway
BASIC CHOCOLATE FUDGE
1 tsp. vanilla
4 Tbsp. butter 2 squares chocolate 2 Tbsp. Karo syrup
Cook sugar, milk, chocolate, and Karo until a bit tried in cold wat e r forms a soft ball. Set off stove and allow to
- 12 -
BASIC CHOCOLATE FUDGE (Continued)
cool until lukewarm, then beat until it loses its gloss. Turn out onto a slab or enameled table top and knead until the entire mixture is smooth and creamy . Then shape as desired and allow to "set" befor e cutting. Cut
in squares.
(Mrs. I. W . ) Mary Nell McDonald
HEAVENLY HASH
1-1 / 2 pkgs. Baker's semi-sweet chocolate
1 Tbsp. butter
1 small pkg. marsh- mallows cut in half
1 can condensed milk 1 cup pe cans
Melt chocolate in double boiler in which butter has been added. Just as soon as it melts, quickly add other ingredients (marshmallows last) and put in buttered pan overnight.
1 cup white sugar 1 cup brown sugar 1 / 2 cup white Karo 1 / 2 cup water
(Mrs . Roy) Margaret Nelson
PRALINES
Pinch of salt 1 tsp. vanilla 3 / 4 stick butter 2 cups p ecans
Put all ingredients together except butter, vanilla, and pecans. Cook till forms firm ball in water. Set off and add butter, vanilla, and pecans. Set back on stove and let it come to a good boil. Stir just till it looks real thick.
(Mrs. Carson) Morella Hughe s
- 13 -
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DATE AND NUT ROLL
1 bag small marshmallows 1 pkg . chopped dates I cup chopped pecans
20 crushed graham crackers
3 /4 cup grape juice Salt to taste
Mix well with hands, roll a few graham crackers and sprinkle on wax paper, shape mixture into roll. Place in refrigerator over night, slice and serve with whipped cream. This keeps well for future use.
(Mrs. C .R. ) Bertha Murphey
PEANUT BRITTLE
1-1/2 cups sugar 1/4 cup cold water Pinch salt
1/ 2 cup Karo (white) 2 cups raw peanuts
Put in large pot (Presto cooker without cover is fine) and cook slowly until syrup turns caramel and peanuts ?egin to pop. Test peanuts by pressing one open to see if done. Take from fire and add 1-1 / 2 · tsp . baking soda and pour on buttered cookie sheet.
(Mrs. Clarence) June Mitchell
CREAMY PRALINES
Stir and bring to boil: I cup brown sugar I / 2 cup maple syrup
Boil without stirring to 232°.
1/3 cup heavy cream or undiluted canned milk
I Tbsp. butter
Cool 5 minutes.
~dd: 2 cups pecans which have been dried a few minutes in s~ow oven wi_th door open (not roasted). Stir and drop by pieces on foil paper . Fruit jar rubber rings may be
- 14 -
CREAMY PRALINES (Continued)
used to make uniform sized pieces. Place rings on paper and drop a Tbsp. in each ring .
(Mrs. Brice) Betty Jane McEuen
3 cups sugar 1 cup water 1 cup Karo (white) 4 egg whites
DIVINITY
1 dash salt 1 tsp. vanilla I cup pecans or walnuts
(chopped)
Place first three ingredients in pan, let boil until thread will go from spoon to pan and becomes a hair. Pour over beaten egg whites, dash of salt. Beat until it holds its shape. Add vanilla and nuts . Drop by spoonful on waxed paper.
{Mrs. Russell) Sam Berry Blair
DATE LOAF
2 cups granulated sugar 1 cup light cream
2 cups broken pecans 1 Tbsp. butter
2 Tbsp. Karo 1 tsp. vanilla 1 cup pitted chopped dates
Put sugar, cream and Karo in saucepan. Stir until sugar has dissolved. Turn heat down low and let cook until mix- ture forms a soft ball when dropped in cold water. Then put dates and butter in mixture and cook 5 minutes longer, stirring often so that dates won 1t stick to pan. Remove from heat, add vanilla and let cool. Beat well and add pecans. Beat until mixture is cold, then pour onto a slightly dampened cloth. Shape into a long loaf. Roll cloth over loaf and let stand 30 minutes more. (The loaf may later be rem.oved from the cloth and wrapped in waxed paper, if preferred). Refrigerate. To serve, cut in slices about 1/4 inch think.
Nannie B. Hutchinson· ·- 15 -
BUTTERMILK CANDY
2 cups sugar 1 stick (1 / 2 cup) butter 1 t sp. soda
1 cup buttermilk 2 Tbsp. Karo (dark) 1 tsp . vanilla 1 cup nuts
Mix Karo and sugar, mix soda and buttermilk; then mix together and add butter . Cook till forms soft ball in water, add nuts and vanilla. Beat , pour on cake for icing.
(Mrs . Jack) Nell Rhodes
OATMEAL CRISPIES
2 sticks margarine 1 cup brown sugar 1 cup granulated sugar 2 beaten eggs 1 tsp. vanilla 1/2 tsp. salt
1 tsp. soda 3 cups 3 -minute oats 1 to 2 cups chopped
nut meats 1-1 / 2 cups flour
Cream shortening and sugar; add beaten eggs and vanilla . Beat well. Add sifted dry ingredients. Add oatmeal and nuts; shape in rolls, wrap in waxed paper and chill thoroughly. Slice 1/ 4" thick and bake on greased cookie sheet at about 325° for about 10 minutes
(Mrs . W. E . ) Annie Laura Moore
PRALINES
6 cups Colonial Golden Yellow soft sugar
2 cups Colonial Granulated sugar
1 -1 / 2 cups water 4 cups shelled pecans
- 16 -
PRALINES (Continued}
Boil sugar and water to a temperature of 238°F. (or until it forms a "soft ball " in cold water}. Remove cooked syrup from fire, add pecans, return mixture to the fire until it again comes t o a boil. Remov e from fire and stir until syrup becomes lightly cloudy. Pour a large spoonful of the nut and syrup mixture on waxed paper to form a praline . This recipe make 35 pralines .
Mrs. J e annette Matzenger
BLOND BROWNIE1S RECIPE
2 cups sifted flour 1 tsp. baking powder 1/ 4 tsp. soda 1 t sp. salt 2 beaten eggs 1 pkg. Nestles Semi-
sweet Bits
2 cups brown sugar 2 / 3 cup shortening 1 Tbsp. hot water 2 tsp. vanilla 1 cup nuts
Melt shortening, stir in sugar, cool slightly, add beaten eggs and vanilla. Add nuts to sift e d flour, beat flour and nuts to other mixture - small amount at a time, adding water when about 1/ 2 of flour is mixed, pour in well greased pan, 11 x 13 x 2 and spread evenly. Sprinkle semi-sweet chocolates over top. Bake at 350°F for 20 to 35 minutes until brown. L e t cool and cut i n squares.
(Mrs. W. E.} Annie Laura Moore
PECAN COOKIES
1 stick oleo 1 cup dark brown sugar 2 eggs 1 tsp. vanilla
2 cups flour 1/ 2 tsp. soda 1/ 2 tsp. cream tartar 1-1 / 2 cups chopped pecans
- 17 -
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PECA N COOKIES (Continued)
Cream s uga r a nd o l eo together, add dry ingre~i ents along w ith eggs, one at a time, then add flavoring and nut s . Spo o n up in small amounts on two well_ g r e ased c ook ie sheets. C ook approximately 8 minutes in a 375 ° oven.
{Mrs . Emmett)Alice Mitchell
COCOONS
1/ 2 lb . butte r 2 cups flour 5 Tbsp. p owdered sugar
Cream t o g e t her and add: 1 cup pecans, a little vani lla flavoring.
Roll int o t i ny b a lls, place pecan half on each, and bake.
(Mrs. Wm . A. ) Mary Lynn Long
NUT M E G C OOKIES
1/ 2 cup butte r (rea l b u tter} 1 cup sug ar 1/ 2 a nut m eg , g r ated ( a
whole nutmeg ) 1 beat en eeg
1 Tbsp. liquid (Sherry wine, rum., o r orange juice)
1 - 1/ 2 cups flou r 1 tsp. baking powder 1/ 4 cup: pecans , chopped ~fine
Cream. butte r and s ugar and nutmeg. Cover and store overni ght in r efr i gerator. Beat egg until light and thick , and beat in t he liquid. Store this in refrigerator over - night, too. The n ext d ay , m i x butter mixtu re a n d egg mixture t horoughly. S ift flo u r and baking powder together and add to oth e r ing r edi ent s . A dd p ecan s, and mix w ell . F orm d ough into rolls and chill for at lea st
-18-
NUTMEG COOKIES (Continued)
one hour. Slice 1/ 4 inch thick,_ place on gr~ased cookie sheet and bake for 10 minutes at 3 75 . These are so delicious m .ade with real butter they are worth the extravagance occasionally . Also, grating a whole nutmeg is better than using nutmeg already grated.
(Mrs. Oscar) Cleo Burris
JUMBLES
1 / 2 cup butter 1 / 2 cup sugar 1 egg 3/4 cup flour
1.-1/2, tsp. vanilla 1/ 2 cup rolled oats
(either quick or regular)
Cream. butter, add sugar, and cream. thoroughly, Add the unbeaten egg and beat well, Add flour, vanilla (other flavoring m .ay be used according to the addition of fruit or spices) and rolled oats, From a teaspoon drop on a gr eased cookie sheet, Bake in m .ode r atc oven.
(M r s. John ) F r an.ell Cn.lhoun
I CE BOX COOKIES
1 lb, ole om.a:rsar ine 2 - 1 /Z c: up1 white s uga:r· 3 ess• 6 eup, flour
2 h p, vnni lln 1 ti p, 1Alt l h p. 10dA Nut. o :r "date 1
Have oleo :r oom tempe r atur e , cream oleo and 1u91.r. add whole ess• one at a time, Sift flou r , 11.lt 1.nd aoda and add to £ir 1t m.ixture. Nut, or date , m ay ~ei added but ar e not nec: e 1 1 ary. Makee a bout 1ix roll, of cookie dough (6"x 1-1/2"). wrap in waxed papen• e.nd chill until it will slice, Place sliced cookie doush on
- 19 -
[
IC E BOX COOKIES (Cont inue d)
baking sheet , c ook i n slow oven u ntil light brown. This is n ice t o k eep on hand , ready t o b e slic e d and used on sho r t not i ce.
(Mrs. R icha r d ) Betty Blair Mays
MINCEMEA T SQUARES
1 / 4 c up b utt e r 1 cup light b rown s u gar 1 e gg 1/2 t sp. van illa 1 / 2 c up b r oken p ecan
mea ts may be a dd ed if des iire d
1/ 2 c up m .inc em.eat 1 cup flou r 1/ 4 t sp. salt 1 t sp. baking polfder
Melt but t er; a dd s u gar and b lend . Add egg and vanilla. M ix w ell. St i r in mincemeat , t h en s i ft dry ingredients ; mix w ell. S p read in greased 8 inc h squa1."e pan. Bake in modera te oven (35 0°) for 40 minutes . Cut in squares a nd roll i n pow d ered s u gar.
{Mrs . W . H .) Edit h Gussio
DUTCH THR EE LAYER C OOKIES
1st layer 1 c up flou r , 2 T b sp. s u gar, 1/2 cup butter, m .ix and pat i n 9- inc h square cake pan and b ake u ntil light brown. Add:
2nd layer 1 cup b rown s u gar , .2 eggs, 1 c u p coconut , 1/ 2 c·up finely c hopped pecans , Z T bsp. flou r, 1/.2 t sp. ba king powder. Mix and spread on first layer and bake. Add:
- 2 0 -
DUTCH THREE LAYER COOKIES (Continued)
3rd layer 2 Tbsp. butter, 1 cup powdered sugar, juice of one lemon. Cream butter, add sugar and lem.on juice and beat. Pour over the rest while hot.
When cool, cut in squares.
(Mrs. Bright) Jessie Hunter
OATMEAL CRISPS
1 cup shortening 1 cup brown sugar 1 cup white sugar 2 eggs 1 tsp. vanilla
1-1/4 cup plain flour 1 tsp. salt 1 tsp. soda 3 cups Quick Quaker
Oats 1/2 cup chopped nuts
Cream shortening, brown sugar and white sugar, add 2 beaten eggs and tsp. vanilla and mix well. Add flour, salt and soda and mix again. Add 3 cups oats and chopped nuts, mix. Form. in long rolls and chill. Cut in 1/4-inch arid cook at 325°F. Cookie dough may also be rolled out and cut with cookie cutter. Makes 5 dozen.
3 eggs 1 cup sugar 1 cup flour
(Mrs. W. S . )Grace Hunt
DATE SQUARES
1-1/2 cups pecans I pkg. chopped dates 1 tsp. vanilla
1 tsp. baking powder
Whip eggs. Add sugar. Add pecans and dates to flour and baking powder. Fold in eggs and sugar to flour
- 21 -
fL DATE SQUARES (Continued) mixture . Add vanilla. Pour into greased pan (approx. 8 x 12) lined with waxed paper. Bake in 325° oven for 35 minutes. Cut into squares.
(Mrs. Ed) Ruby Crowley
SOFT GINGER "GRANDMA" COOKIES
1 cup brown sugar 1 cup white sugar
Mix above and add:
Sift:
3 eggs
2 cups all purpose flour I tsp. cloves 1 tsp. ginger
1 cup bacon drippings 2 cups molasses (half
sorghum, half Karo)
2 tsp. cinnamon 3 ts p. soda
Add alternately with: 1 cup sour milk
Add more sifted flour to make a soft dough. Chill several hours or overnight. Roll 1/ 2 inch thick, cut , and bake at 375° for 10 to 12 minutes. (May be sprinkled with granulated sugar before baking.) Do not over bake. Cookies should be t hick and soft. Store in crock or tin with an apple. These improve with age.
(Mrs. Brice) Betty Jane McEuen
BUTTERSCOTCH SQUARES
1 /2 cup butter 2 cups brown sugar (not
packed) 2 eggs (unbeaten)
1/ 2 cup pecans (cut fine) 1-1/2 cups flour 1 tsp. vanilla 2 tsp. baking powder
Cook butter and sugar together until sm.ooth and well blended. Cool to lukewarm. Add J:!ggs o.ne at a time
- 22 -
BUTTERSCOTCH SQUARES (Continued)
unbeaten and beat in well. Add flour sifted with baking powder, then vanilla and nuts . Spread in pans lined with waxed paper. Bake in moderate oven, turn out to cool and cut in squares .
(Mrs . P . K . ) Erma Lutken
AUNT NETTIES ' ROCKS
3 sticks butter 1- 1/2 cups sugar 3 eggs 3 -3 / 4 cups flour 1 pkg. raisins 1 pkg . currants 1-1/2 tsp. soda
dissolved in 3 Tbsp . warm. water I pkg. dates (cut fine)
1 pt. waterm.elon rind preserves (cut up)
1 tsp. cloves, allspice, ginger, cinnam.on
1 tsp. salt Grated rind of one
orange 2 qts. pecans and
brazil nuts (chopped up)
Cream butter and sugar. Add eggs, flour, and soda last. Then add fruit and nuts. Place b y teaspoonful on cookie sheet and bake in 325° oven. These keep like fruit cake.
(Mrs . P. K.) Erma Lutken
OAT MEAL LACE COOKIES
Sift together into a bowl: 1/ 2 cup flour
Add:
1/ 4 tsp. baking powder 1/ 2 cup sug ar
1/ 2 cup quick-cooking oats
2 Tbsp . heavy cream
- 23 -
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OATMEAL LAGE COOKIES (Continu~d . '
2 Tbsp. light corn syrup I / 3 cup melted but ter or
m.argarine and l Tbsp. vanilla.
Mix together until well blended.
Drop onto an ungrea,sed baking sheet , 4" apart , using a
I · e Bake in a I 4 teaspoon m .easur1ng spoon a .s a m .easur • moderately hot oven, 3 75°F, 6 to 8 mip.utes-, until lightly browned. Let stand a few seconds before removing from pan. M .akes about 6 dozen 2·11 cookies .
(Mrs. W.C.III) Pauline Wells
OATMEAL DROP COOKIES
1-1 / .2 stick butt.er or oleo
1 cup sugar 2 eggs 1 / 4 cup sweet milk 2 cups raw rolled oats 2 cups flour
l t sp. baking pow der 1/ 2 t sp. salt I t s.p. cinnam.on 1 cup seedl ess ra i s i ns 1-1 / 2 cups c.~ opped pecans
Cream butter, add sugar., cream.ing mixtur-e well. Add well beaten eggs,then milk and oat~\ Sift ·flour, m .easur e . To the flour add palt., baking powder, and dnnamon and sift again. Add nuts and rai sins. Drop by spoonfuls on a greased cookie sheet. Bake in 375° oven for 12 minut es. I have not found a Cub Scout., Brownie Scout, Girl Scout , Boy Scout, or Explorer Scout that these did not appeal t o. I should know for I have been Mother to all of these different groups. P. S. When se·rving one of these groups I double the recipe.
(Mrs. Floy d) Frances Melton
- 24
BROWN SUGAR CLUSTERS
Butter size of an egg 1 cup milk or water 1 cup nuts (more if desired)
1 box old fashioned brown sugar (about 3 cups in box)
· Cook sugar, butter, and milk as for fudge. Test in cold water (soft ball stage), remove pan from fire. Beat until cream.y, add nuts. Drop from. teaspoon on waxed paper in clusters. Similar to Fralin.es.
(Mrs. John) Franell Calhoun
ICE BOX COOKIES
1 lb. Troco (or other vegetable shortening
1 cup sugar (white) 1 cup sugar (brown) 1 cup nuts 1/2 tsp. salt
1 tsp. cinnamon 1 tsp. vanilla 3 eggs beaten separately
(whites first) 2 level tsp. soda 6 cups flour sifted
Mix well, knead, roll 1-1/2 inches in diameter, wrap in waxed paper, slice when ready to bake one-eighth inches thick.
(Mrs. Bright) Jessie Hunter
COOKIE COCOONS
1/2 lb. butter 2-1/2 cups flour
(sifted) 1 tsp. vanilla
2 heaping Tbsp. powdered sugar
2 cups pecans (coarse cut)
Put all together and cream. by ha-p.d. Shape round or oblong. Bake in ungreased pan 30 minutes in slow oven
0 325 . Take out of oven and roll in powdered sugar while still warm ..
(Mrs. Curtis) Elizabeth Foster ? _C'.
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1 -2 -3 -4 -CAKE
1 cup butter 1 cup milk 2 tsp. baking powder 1 tsp. vanilla
Mix as any cake batter .
2 cups sugar 3 cups flour 4 eggs
(Mrs . John) Franell Calhoun
SUNSHINE ANGEL FOOD
1 No . 2 , can crushed pineapple, drained I m .edium. bottle m.araschino cherries, cut up 1/2 cup sugar, cook with pineapple and cherries, five
minutes. Set aside to cool. 1-1/2 Tl::sp . gelatine inl/4 cup cold water
Make a custard out of 6 egg yolks, beat good, and add 3/4 cup sugar gradually 3/4 cup orange and lemon juice combinep, I tsp. grated orange rind, cook stirring constantly
until medium thick .
While the custard is hot, add the gelatine mixture. Beat 6 egg whites stiff, add 3 / 4 cup. ·sugar , fold into the above m .ixture, let get cold.
Take one baked angel food cake, break into medium size pieces, grease tube cake pan, put a layer of broken cake pieces in, then add som.e of the custard m .ixture, som.e of the pineapple and cherry m .ixture, continue alternating cake , custard and fruit . Put in icebox to chill overnight. Slice and serve with whipped cream ..
Jean M. Hall
- 26 -
JELLO LOAF CAKE
1 pkg. Betty Crocker white cake mix
1 pkg. orange jello 3 / 4 cup Wesson oil 3/4 cup cold water 4 whole eggs Pinch of salt
Sift flour and jello together. Add rest of ingredients and mix for 5 minutes. Cook in ungreased pan slow for 45
minutes at 325°.
(Mrs. V. A. Wright)
POUND CAKE
1 cup Snowdrift 2 1/ 2 cups sugar 5 eggs
3 cups S elf-Rising flour 1 cup buttermilk 1 tsp. lemon flavoring and 1 tsp. vanilla
Cream shortening, add sugar gradually, then eggs, one at the time beating after each, then flour and buttermilk alternately, mixing as little as possible. Add flavoring
0 and bake in an extra lar ge tube pan or 2 loaf pans at 325 for 50 or 60 minutes.
(Mrs. Roy) Margaret Nelson
JELLO CAKE
1 pkg. white cake mix 2 / 3 cup water 2/3 cup cooking oil
4 eggs 1 pkg. lemon jello lemon flavoring
Add jello to cake mix, add eggs, and liquid alternately, beating as is explained on the cake mix box.
(Mrs . John) Franell Calhoun
- 27 -
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ORANGE CHIFFON CAKE
2-1 /4 cups sifted cake flour
1-1 /2 cups sugar 3 tsp. baking powder 1 tsp. salt 1/ 2 cup cooking oil
6 egg yolks 3 / 4 cup water 1 tsp. grated orange
peel 2 tsp. vanilla 1/ 2 tsp. cream tartar 6 egg whites
Mix and sift first four ingredients . Make a well and add in order, cooking oil, egg yolks, water, orange rind, and vanilla. Beat with spoon until smooth. Add cream of tartar to egg whites and beat until wh'i.tes form very stiff peak.
Gently fold first mixture into egg whites until well blended. Fold, do not stir. Turn batter into ungreased 10-inch tube cake pan. Bake in slow oven (325°) 70 to 75 minutes or until cake springs back when lightly touched with finger. Immediately invert pan over bottle neck. Let cool; then loosen sides of cake with spatula.
Lem.on may be used instead of orange if desired.
2 cups sugar 1 cup butter 4 eggs
(Mrs. J. J.)Lura Inez Roberts
POTATO CAKE
2 tsp. baking powder 3 Tbsp. cocoa
1 cup hot mashed potatoes 1/ 2 cup milk
1 tsp. each of cloves, nutmeg, cinnam.on, allspice
1 cup nuts
Cream butter and sugar, add beaten egg yolks, add hot potatoes, add sifted dry ingredients alternately with milk, add broken nuts, and fold in beaten egg whites. Bake in 2 layer s at 350°. Spread with chocolate icing.
(Mrs. A. L.) Sara Metz - 28 -
ORANGE-DATE CAKE
1 cup butter or m .argarine
2 cups sugar 1 -1 /3 cup buttermilk 4 whole eggs 1 tsp. soda
1 Tbsp. grated orange peel
4 cups flour 1 pkg. dates I cup pe,::ans (Dredge dates and
nuts in flour)
Bake in oven 350° tem.perature about one hour.
FILLING
1-1 /3 cups orange juice 2 cups sugar
I Tbsp. grated orange peel
Mix and stir so all sugar will dissolve. Allow to stand while cake cooks. When cake is done let stay in pan until cold. Pour filling over cake and leave in pan until all filling is soaked in cake.
(Mrs. Wm . A.) Monelle Crecink
JAM CAKE
Cream.: 1/2 cup butter
Add: 4 egg yolks 1 tsp. soda dissolved
in 1/2 cup sweet milk 1 cup strawberry jam.
1 cup sugar
Z--1/2 cups flour, sifted with
Z/3 tsp . each of cloves, cinnam.on, and allspice
Fold in beaten whites of 2 eggs .
Bake in three layers at 325°. Bake in m .uffin pans.
(Mrs. Wm . A.) Mary Lynn Long
- 29 -
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UPSIDE DOWN QUICKIE
Grease and line oblong baking dish with dark brown sugar, then sprinkle with chopped nuts (pecans usually). Pour the following m i xtures over this and bake at 300° for ZO to 30 minutes .
1-1/2 cups cake flour 1-1/4 tsp . baking powder 1/3 tsp. salt 1 /2 cup sugar
3 Tbsp. soft shortening 1 egg 3/4 cup milk 1 tsp. vanilla flavoring
Beat above ingredients until fluffy. Cook and serve.
This recipe can be used without brown sugar and nuts to be served as a shortcake with fruits .
Z cups flour 2 tsp. baking powder 4 Tbsp. cocoa 1/2 tsp. salt 1 tsp. cloves 1 tsp. cinnamon 1 tsp. vanilla 1 tsp. nutmeg
(Mrs. R. L.) Martha Siltman
POTATO CAKE
2 cups sugar 1 cup butter 4 egg yolks 2/3 cup milk 1 cup hot mashed sweet
potatoes 1 cup nuts
Cream .sugar and butter, add egg yolks and cream well . Sift together flour, cocoa, baking powder, salt, cloves, cinnamon and nutmeg, add alternately with milk to the creamed mixture. Add mashed potatoes. Fold in stiffly beaten egg whites then nuts and vanilla. Bake in 3 layers or one large pan for 25 m.inutes at 350°.
(Mrs. Jack) Nell Rhodes
- 30 -
WHITE FRUIT CAKE
1-1/2 lb. butter 2· .lb. sugar 22 eggs 3 lb. white 1 lb. dates 1 lb. figs
raisinp
2 lb. crystallized pineapple
2 lb. crystallized cherries
1 lb. citron 1 lb . shelled almonds
2 qts. (or more) shelled pecans
Soak raisins, dates, and figs overnight in whiskey. Next morning, dredge the soaked fruit in flour, using as m .uch as can be taken up (m.ore than one quart and possibly two quarts). In a large pan, mix butter and sugar and cream thoroughly . To this add the eggs which have been beaten separately . Add vanilla flavoring and a pinch of salt . Add the floured raisins, dates, and figs, ihen the cherries and pineapple ( cut in not too small pieces), and last of all add the nuts. Leave the almonds whole and the pecans in halves . Bake in loaf pans that will hold two or three pounds each . Bake at 250° for two hours and at 3 00° for one hour . This recipe mak~s from. 18 to 20 pounds of fruit cake. Wrap in cellophane while still hot.
Jean M . Hall
JEAN MACARTHUR'S FUDGE CAKE
Melt 4 Tbsp. butter and 1/2 box of Baker I s unsweetened chocolate. Add: 2 cups sugar, 4 eggs Mix well.
Add: 1 cup flour gradually , 1 tsp . vanilla 1 cup nuts, broken
Bake at 375° or less.
(Mrs. Bright) Jessie Hunter
- 31 -
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ORANGE ICE BOX CAKE
1 Tbsp. gelatine {unflavored) 1 -1 /2 cups cold water 1 cup sugar . 1 cup orange juice and pulp 1 lb. marshmallows
1 pt. whipping cream. 1 cup pecans 2 doz. ladyfingers (small pound cake or graham crackers m.ay be _used)
Dissolve gelatine in 1/ 2 cup of water in refrigerator. Boil sugar and remaining water 20 minutes. To this add gelatine, chopped marshmallows and orange juice. Place this mixture in refrigerator, stirring at intervals, until . it begins to congeal, then add whipped cream..
Use either long pyrex dish or large round pan lined with waxed paper. Sprinkle bottom with cake crumbs, line sides with divided lady fingers or small slices of cake. Pour half of m.ixture over cake cnum.bs and sprinkle with chopped nuts. Cover this with m .ore crumbs, add remaining mixture and nuts. Place in refrigerator to congeal. More whipped cream may be put on top of cake before serving.
2 sticks of butter softened
2 cups su.g-a-r 2 cups, fl.our
(Mrs. Robert ) Nancy Case
POUND CAKE
5 h i-g ·e gg s or 6 small ones
1 t sp. of flavoring
Cream _b."N:tt c r, add sug ar g r a dua lly and c r eam.. Add floua· and eggs alt erna-tel,y, beat ing aft e r e ach addition. Bake in tube pa.n at 34·0° for one hour.
·(Mrs. A. L.) Sara Metz
- 32 -
LEMON FILLED CAKES
1 /2 cup butter I cup sugar 2-1/2 Tbsp. baking powder 1/2 cup milk
2 whole eggs l -~/4 cups flour 1 tsp. vanilla
Mix wel,l and bake in sm.all m .uffin tins, when done cut open and fill with following :
1 cup sugar 2 whole- eggs 2 Tbsp. flour
1/4 cup water Juice of 2 lem.ons, rind
of one
When filled roll in powdered sugar .
If cake m .ix is used, will m.ake 4 dozen cup cakes.
(Mrs. C.R . ) Bertha ·Murphey
POUND CAKE
2 sticks butter (not oleo) 2 cups sugar
1 tsp. vanilla 1 tsp. !em.on flavoring 2 or 3 drops yellow 6 eggs
2 cups sifted flour coloring
Cream butter thoroughly and add sugar gradually . Add one egg at the time, beating about 1 minute after each . Add flavoring and flour quickly, just barely mixing. Bake in greased and floured tube or loaf pan about one hour at 325°.
(Mrs. Roy) Margaret Nelson
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FRUIT CAKE
1 /2 lb . butter 1-1 / 2 cups b r own sugar 6 eggs
2 lb . candied cherries 2 lb. pecans (shelled) 1/ 2 lb . English walnut s 1 cup black walnuts I Tbsp . cinnamon
1 glass acid jelly 1 pt butt ermilk 2 tsp. soda I lb. raisins 2 lb. dates 1-1/2 l _b. qmdied
pineapple 1/2 tsp. salt
1 pt . fig preserves I pt. wat erm.elon rind
preserves I / 2 lb . lemon pee 1 1/ 4 lb. orange peel 6 cups flour - dredge
fruit with 2
Cream butter and sugar, add jelly, add eggs one at a time beating after each. Beat soda into but ter. Sift together cinnam.on, salt and flour, add alternately with buttermilk to butter and egg mixture . Add pre- serves cut in sm.all pieces with the jui ce of fig pre - serves. Add fruit and nuts, m.ix well and bake about three or four hours, depending on size of pans at 250°. When cakes are cool pour over each a sm.all glass of brandy . Makes about 15 lbs . of cake .
2 sticks of butter 4 eggs 3-1/3 cups .flour 1 tsp. vanilla
(Mrs. Ewell) Ethel Martin
LAYER CAKE
2 c ups sugar 1 cup milk 3 t sp . baking powder
Cream. butter, add sugar gradually, add egg yolks one at a time, beating between addit i ons . Sift flour and baking powder 8 times. Add flour 4 t imes and milk 3 times . Add vanilla and fold in beaten egg whites. Bake in layers, 3, at 350° .
(Mrs. S . L . ) Sara Metz
- 34 -
PINEAPPLE WHEEL CAKE
1 large can s lie ed pineapple
I /2 cup butter or 1 stick (oleo can be used)
1 -1 / 2 cup brown sugar 1 cup flour
4 eggs 1 cup white sugar 1 heaping tsp . baking
powder 1 pt . whipping cream
Melt butt er, place in bottom. of skillet, cover evenly with brown sugar . Place one slice of pineapple on top of sugar in the center, cut the remaining slices in half crosswise, arrange them. in a circle around the center slice like the spokes of a wheel, round e d edges facing one way . Make a sponge cake batter, using the 4 eggs, 1 cup sugar cr e am.ed together, 1 cu_p flour and 1 heaping tsp. baking powder. Pour over pmeapple wheel, put in pre-heated 350° oven and bake until _firm or about 35 m .inutes. Run knife around edge of skillet and turn out on cake platter . Pour r e m .am1ng syrup over cake. Serve cold with whipped cr e am.. This is almost a fool proof recipe . It is a quick dessert.
(Mrs. Floyd) ~rane e s Melton
DATE CAKE
1 cup flour 1 cup sugar 1 tsp. baking powder 1 cup pecans (broken)
1 small pkg . dates (chopped)
3 eggs 1 t sp. cinnam.on 1/ 4 tsp. allspice
Beat the egg whites. Add sugar, baking powder , flour with spices sifted in, dates , and nuts . B e at egg yolks and stir in last. Bake in a 9 11 x 12 11 pan with waxed paper doubled in bottom. of pan to prevent burning . Bake at 300° for 50 m .inutes . When cool, cut in strips and roll in powdered sug ar.
(Mrs . Har r y) Carr ie Crockett
- 35 -
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SPICE CAKE WITH SEA FOAM FROSTING
2-1 /4 cups sifted cake flou r
1 tsp . baking powder 3/4 tsp. baking soda 1 t s p. salt 3/4 tsp. cloves 3/4 tsp. cinnamon P inch of black pepper
1 cup but term.ilk or sour milk
3 / 4 cup shortening, butter or margarine
3/4 cup firmly packed brown suga r
1 cup granulated sugar 1 tsp. vanilla extract 3 eggs
S tartyou r oven at 350°F or m .oderate. Grease t h ree 8-in ch cake pans with shortening, coat pans with a t h in fi l m of flour . S ift flour several times with baking pow d e r , baking soda, salt , cloves , cinnam.on and pepper . W ork shortening , butter or margarine unti l it looks like wh i p ped cream.. Then start working in both brown a nd granulated sugar a little at a time . Add vanilla extract and coµtinue working or creaming the m .ixture until very fluffy a nd smooth a.s possible . This important step assu res a fine-textured cake . Add unbeaten eggs, one at a t i me, and beat vigorously after each addition. F rom. h ere o n in work fast. Mix one-third of t he flour m .ixture i nto batter . Don 1t beat. Add half the buttermilk or sou r mil k and stir again. Repeat these operations ending w i t h flour. P our batter into pans, dividing it equally . Bake 30 t o 35 minutes or until cake l eaves sides of the pan . R e m ove from. oven and cool about 5 minutes before turning o u t on a cake rack to cool com.pletely .
SEA FOAM FROSTING
2 egg whites 1 - 1/2 cup firmly packed
da r k brown sugar
1/3 cup water 1 tsp. vanilla extract
Stir t h e unbeaten egg whites, sugar and water together in t he top of a double boiler or saucepan until smooth . Cook
- 3 6 ..
SEA FOAM FROSTING (Continued)
over briskly boiling water, beating with a rotary beater, for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape . If you use an electric m .ixer cut down beating time to 3 to 4 minutes . Rem.ove from. boiling water, add vanilla extract and continue beating until frosting holds definite peaks. Spread a layer of frosting between cake layers, then frost sides and top of cake.
(Mrs. A. M.} Pat Wells
BROWN STONE FRONT CAKE
1 cup butter and 2--1/2 cups sugar creamed well. Add 4 blocks of melted chocolate. Beat yolks of 5 eggs and add to the above mixture. Dissolve 1 tsp. soda in I Tbsp. water and add to 1 cup of buttermilk. Alternate part of 2-1/2 cups sifted cake flour with part of the milk until all of the flour and milk has been mixed. Beat the 5 egg whites and add to the batter, then 1 ts·p. vanilla. Bake in greased cake pans (this· will fill 3 -nine inch pans} at 325°F. When cool ice with this filling: Mix 2-1/2 cups sugar, 4 blocks of chocolate, 1 can Pet milk, 2 Tbsp . sweet milk in a boiler and let come to a boil. Cook 3 minutes, cool. Add 1 tsp. vanilla.
Mary Jane Hall
BUTTER CAKE
Cream: 1/2 lb . butter (no substitute) and 2 cups sugar. Add: 5 eggs, (1 at a time}, 2 cups flour, I tsp. vanilla. Pour in ungreased tube cake pan and bake one hour at 300° • Test as you bake for best results. Overcooking dries it too much .
(Mrs. J.B.} Dixie Knight
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GERMAN CHOCOLATE CAKE, FILLIN G AND ICING
2 cups sugar 1 cupCrisco 4 eggs
Cake
1 bar (1 / 4 lb.) German chocolate
1/2 cup boiling water
1 cup but termilk 1 tsp. baking soda 2-1 / 2 cups all-purpose
flour 1 tsp. vanilla Salt to taste
Cream. sugar and Crisco, add egg yolks one at a tim.e. Add chocolate melted in hot water. Add alternately sifted flour and buttermilk in which soda has been dissolved. Add vanilla and salt. Fold in stiffly- beaten egg whit es. Pour int o 3 well oiled 9 inch cake pans and bake about 30 minutes at 350°.
This cake is delicious baked in an oblong or square pan that has been well greased, then just spread t he icing on top leaving the cake in the pan. It keeps mo i st and fresh this way. It can be served in squares right out of the pan or pyrex baking dish .
FILLING AND ICING
1 cup sugar 1 cup evaporated milk 1 stick butter or oleo 3 beaten egg yolks.
1 cup Angel Flake Coconut
1 cup chopped pecans 1 tsp. vanilla
Mix and cook slowly in heavy boiler until t hic k , all ingredients, except pecans and v anilla. Sti r const ant ly. Set off heat and cool. Add pecans and vanilla. Stir and spread between layers and on top.
(This icing is the secret of the whole cake. One slice is usually enough).
(Mrs. D. B} Ruby Aycock
- 38 -
JAM CAKE
Cream. together
Add
1 cup shortening or butter 2 cups sugar
6 egg yolks - beaten well
Add alternately
Fold in
Add
3 heaping cups flour 1 tsp. soda mixed with 1 cup sour cream.
6 stiffly beaten egg whites
1 cup Raspberry or Blackberry Jam 1 tsp. each: cinnam.on, allspice; cloves
Bake at 350°. Makes four 9" x 1-1/2" layers or five or six 8 11 layers.
CHRIST MAS FILLING
3 cups brown sugar 1 cup butter (2 sticks)
1- 1/2 cup thick cream or Pet milk
1 tsp. vanilla
Boil until thick , add vanilla and 1 cup chopped nuts, candied cherries (red and green) and a few raisins .
For best results, prepare cake and filling a few days in advance before serving.
(Mrs. Hugh) Regina Noble
- 39 -
PINEAPPLE MERINGUE CAKE
1/2 cup shortening 1/2 cup sugar 4 egg yolks I cup cake flour, sifted
2 tsp. baking powder 1/ 8 tsp. salt I tsp. vanilla 5 Tbsp. milk
Cream shortening and sugar together, add egg yolks and mix thoroughly. Add the cake flour, which has been sifted with the baking powder and salt, alternately with the vanilla and milk . Pour into two 8 -inch round ·layer cake pans and add:
MERINGUE TOPPING
4 egg whites I cup sugar
I t sp. vanilla
Beat egg whites stiff; then add a light sifting of sugar, continue beating and adding until all sugar has been used. Add vanilla and spread m .eringue on each cake . Bake at 350°, 20 to 30 minutes . Allow to cool, then remove from pans and spread with Pineapple Filling.
PINEAPPLE FILLING
I cup heavy cream, whipped 1 cup drained crushed
pineapple 3/4 cup chopped nut meats
1- 1/ 2 tsp . powdered sugar
1/4 tsp. vanilla
C_ombine all ingredients. Place one layer meringue side down on cake plate and spread filling on cake. Place second layer on top of filling with meringue side up. Serve. Keep in refrigerator .
{Mrs. Wren) Sue Worley
- 40 -
DATE LOAF
3 cups sugar 1-1/2 cups sweet milk 2 Tbsp. white Karo syrup 1/8 tsp. salt
1-1 /2 cups chopped nuts l Tbsp. butter l tsp. vanilla l small pkg. dates ,chopped
Mix first four ingredients together and cook over medium h eat unt il a soft ball forms when added to cold water, then add dates and co'ntinue cooking and beating until a firm ball is made when tested . Rem.ave from. heat and add butter, flavoring and nuts. Beat unti l cool and roll in a damp cloth, wrap with wax paper, and place in refrigerator . Cool thoroughly before slicing. Slice as needed. This loaf will keep several weeks in ice box.
(Mrs. Emmett) Alice Mitchell
ICEBOX CAKE
1/4 lb. butte r 4 Tbsp. sugar l larg e can evaporated
milk 28 Graham crackers l pkg. lemon Jell-O
1/ 2 cup hot water Juice 2 lemons 1 tsp. vanilla 1-1 /4 cup sugar Dash salt
Chill evaporated milk thoroughly. Roll fine Graham crackers. Melt butter and 4 Tbsp . sugar; add both to rolled crackers. Dissolve Jell-O in hot w ater, add lemon juice, vanilla, 1-1 / 4 cups sugar and salt. Whip chilled milk, add the Jell-O mixture. Place half of rolled crackers in bottom of a square or long pan. Pour in all well-stirred ingredients. Put other half of crackers on top. Smooth over. Pla·c.e in refriger - ator to congeal several hours before serving.
(Mr~. Charles B.) Kathleen Mitchell
- 41 -
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OLD FASHIONED POUND CAKE
I lb . butier 12 eggs beaten
1 lb. flour (4 cups) 1 lb. sugar (2-1 /2 cups)
separate . I/4 cup whiskey or wrne
for flavor
Bake 360° for 1 hour.
Mrs. Ruby Hines
EASY POUND CAKE
2 sticks butter 2 cups sugar 3 cups flour
5 eggs 1 tsp. vanilla
Cream. butter and sugar real good till crea1:1y - - add flour and eggs a little at a tim~ -- then vanilla. Cook in tube pan 1 hour at 350 •
Mrs. Ruby Hines
SCOT TISH SHORT CAKE
1 cup butter (2 sticks) or oleo
2 cups flour 1 tsp. vanilla.
4 heaping Tbsp. powdered sugar
Roll in wax paper and put in refrige r ator, till cool. Cut in half inch rounds, prick with fork and cook slow, do not brown very brown.
Mrs. Ruby Hines
·- 42 -
5 eggs 2 sticks margarine 2 cups sugar
POUND CAKE
1 tsp . vanilla ~voring 1 tsp. lemon 'flavoring 2 cups plain flour
Cream margarine and sugar until light and fluffy. Add eggs, one at the time, beating well after each addition. Add flavoring and last add the flour. Pour into a well
0 buttered and floured tube pan. Bake at 325 one hour . Turn out on rack and let cool.
(Mrs. Mike) Pauline Mihalic
- 43 -
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LEMON MILK SHERBET
1/ 2 tsp. salt 4 cups suga r 1-1 / 4 cups lemon juice
Let stand to dissolve
Add 1-3 / 4 quarts whole milk I cup whipping cream
This makes 1 gallon sherbet when frozen.
(Mrs. W.C.III)Pauline Wells
THREE SISTERS' SHERBET
3 cups of sugar 3 cups of water 3 ripe bananas (mashed) Juice of 3 large lemons
(or 4 small ones)
Juice of 3 larg e Oranges (or 4 small ones)
1 cup of cream
Boil sugar and water for 20 minutes. Wh e n cool, add juices and m.ashed bananas, place in f.reezer. When this begins to freeze around the edge; add 1 cup cream, mix thoroughly. Cover freezing tray to prevent ice from forming. Stir I time during freezing. Serves 8 generously.
(Mrs. Joe) Mildred Landers
- 44 -
FRESH PEACH ICE CREAM
1 quart fresh sliced peaches - mashed to a fine pulp
2 - 1 /2 c ups sugar Juice of one lemon
Mix the above ingredients and let stand for at least one hour. Add 1 quart c offee cream.
1 quart w hipping cream. Mix thoroughly and freeze in electric freezer or old fashioned turn freezer.
(Mrs. P. K .) Erma Lutken
SHERBET IN FREEZER (gallon orange)
2 medium. size cans of frozen orange juice
2 quarts sweet milk 2 cups sugar
Put all ingredients in can and freeze.
(Mrs. Carson) Morella Hughes
PEACH ICE CREAM
2 cups chopped ripe peaches
1 cup sugar
1/2 tsp. lemon juice 2 cups light cream
Mix peaches and sugar -- let stand 30 minutes. Force through sieve . Add lem.on juice and stir in cream . Freeze in HAND FREEZER.
(Mrs . Buck) Mary Palmer
- 45 -
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ANGEL CHARLOTTE RUSSE
1 envelope Knox Gelatin, in 1/4 cup cold water. Let stand 10 minutes add 1/4 cup hot water, stir until dissolved.
To this add 3/4 cup sugar, 1/4 tsp. salt . Cut 12 marshm.allows fine, 2 Tbsp. Ma~schino cherries (Red and Green), 1 cup chopped pecans, 3 /4 tsp. vanilla, one pint cream wh~pped - mix all together.
Line a 2 by 8 by 8 inch pyrex dish with lady-fingers and pour the mixtur e in and l et chill over night for 12 hours.
(Mrs. Wood) Jean Hall
BISQUE TORTONI
Ingredients
1 cup heavy cream., whipped (i. e ., 1/2 pt . cream)
1/4 cup sugar 1/ 2 cup stale macaroons,
rolled . You can use ST ALE macaroons only, for fr esh ones will be gummy and will not roll.
1 egg white, stiffly beaten
1 Tbsp . brandy, sherry or 1 tsp. vanilla
2 Tbsp. Maraschino cherry juice
Beat egg white very stiff, and add sugar very lightly. Put into a larger bo~nd add whipped cream. Fold in the rolled macaroon. crumbs except for 2 or 3 tsp. which you sprinkle on top. Add brandy and Maraschino juice. Spoon about 2 heaping Tbsp. of the mixture into each small paper cup. Freeze. S e:i;ve with cherry on top. Makes about 5.
(Mrs. Clay) Dean Alexander
- 46 -
FRUIT BAVARIAN (Serves 8)
2 envelopes unflavored gelatin
1 /3 cup lemon juice 1 unbeaten egg white 1/2 cup cream 1 cup sugar
2-12 oz. cans apricot nectar
whipped
Com.bine sugar, gelatin and sprinkle of salt. Heat · 1 can of nectar just to boiling, add to gelatin and dissolve. Add other can nectar and lem.on juice - cool to room. tem.perature. Add unbeaten egg whites - chill until thick but not set. Beat until light and fluffy - fold in whipped cream - prunes or sieved peaches m.ay be substituted for apricots.
(Mrs. M. E.) Gladys Klindworth
SYLLABUB
1 quart (half in half) milk
1 cup wine 1/2 cup sugar
Put sugar and wine in a bowl and get milk just luke warm in separate vessel. When sugar is dissolved in wine, pour in the milk, holding it high. Pour back and forth until frothy. Grate small bit of nutmeg over it.
(Mrs. M. E.) Gladys Klindworth
STRAWBERRY MOUSSE
2 cups crushed berries add 1/2 tsp. salt and 1 cup confectioners sugar.
Soak 1 envelope gelatin in juice of one lemon and dissolve in 1/2 to 1 cup of boiling water - fold into fruit - cool - whip 2 cups of cream until stiff and fold in fruit m .ixture - freeze.
(Mrs. Jack) Virginia Matthews - 47 -
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CHARLOTTE ROUSE
1 quart of whipping cream.
5 eggs 5 tsp. of gelatin
5 Tbsp. of whiskey 1 cup of sugar
Put half of the sugar in the cream and beat stiff. Separate eggs, add other sugar to egg yolks and beat stiff . Dissolve gelatin in one third of cup of hot water. Whip whites of eggs then mix with the yolks and cream beating the mixture all the time. Then pour gelatin into mixture slowly, still whipping, and set in cold place to congeal.
Will serve 12 to 16.
Mrs. L. E . Williams
COCONUT -CR UNCH TORTE
1 cup Graham. cracker crum.bs
1/2 cup chopped moist shredded coconut
1/2 cup chopped English Walnuts or pecans
4 egg whites
1/4 tsp. salt 12 dates chopped fine 1 tsp. vanilla 1 cup sugar 1 pt. vanilla or caramel
nut ice cream.
Com.bine graham cracker crum.bs, coconut, and nuts. Beat egg whites with salt and vanilla till foamy; gradually add sugar and continue beating until egg whites form stiff peaks . Fold graham cracker, nuts and dates into egg white mixture. Spread in well greased 9 inch pie plate . Bake in moderate oven (350°) about 30 minutes. Cool. Cut in wedges and top with scoops of ice cream.. Serves 6 to 8 .
(Mrs. W.W.) Beryl Brunson
- 48 -
PINEAPPLE-DATE PUDDING
1 beaten egg 1/2 cup sugar 1/2 tsp. salt 3 Tbsp. melted butter 1 cup unsweetened
pineapple juice 1 cup chopped dates
(or 1 box)
1/4 cup chopped raiains 1 /2 cup chopped nut
m .eats or more 1 tsp. vanilla extract 1-1/2 cup flour 3/4 tsp. soda 1 tsp. cinnamon 1/4 tsp. nutmeg
Beat egg and sugar; add salt, butter, and pineapple juice. Stir in fruits, nut meats, and vanilla. Add sifted dry ingredients. Beat. Fill greased molds. Cover tightly and steam. in oven 2 hrs . or at 15 pounds pressure in pressure cooker for 30 minutes. Serve hot with Hard Sauce. Serves 12-14.
H,ARD SAUC E
1/2 cup butter creamed with 1 tsp. vanilla, add 2 cups confectioners I sugar beating smooth after each addition.
(Mrs. A. B.) Dorothy Kelly
PE.ACH :MOUSSE
1 box frozen peaches 1 pint com.mercial
sour cream
1 cup sugar 1 tsp. vanilla
Let fruit thaw until soft. Combine cream, sugar, vanilla. Mix with electric mixer. (It will be a thin mixture) . Pour into freezer tray or pan and freeze.
You may use strawberries, raspberries, or other fruit.
(Mrs. I. W.) Mary Nell McDonald
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DATE PUDDING
1 /2 cup butter 1 cup sugar 2 eggs 1 cup sweet milk
1 cup dates 1 cup pecans 1 tsp. baking powder 2 Tbsp. flour
Cream sugar and butter. Add beaten eggs and milk, then chopped dates and pecans, baking powder and ~lour sifted together. Bake in slow oven and serve hot with whipped cream or hard sauce .
(Mrs. Bright) Jessie Hunter
DATE PUDDING
1 pkg. dates 1 tsp. soda 1 cup boiling water 1 Tbsp. shortening 1 cup sugar
1 egg 1/ 2 cup chopped nuts 1-1 / 2 cups flour 1 tsp. vanilla 1/4 tsp. salt
Pit and chop dates - sprinkle soda over and pour boiling water over them.
Cream shortening and sugar togeth e r - add egg then flour, salt and dates. Bake in moderate oven and serve with whip cream.
1 cup shortening 1-2/ 3 cups sugar 3 eggs, beaten 1 cup milk
(Mrs. M . J.) Elizabeth Howell
DANISH PUDDING
2 cups sifted Martha White self-rising flour
7-1 / 4 oz. pkg. dates, cut up
1 cup chopped pecans
Heat oven to 350°F. Grease and flour bottom of a 10- inch stem pan. Take out 1/ 4 cup sifted flour and flour
- 50 -
DANISH PUDDING ( Continued)
dates and nuts. Cream. together shortening and sugar until light and fluffy. Fold in eggs. Lightly stir in flour alternately with milk. Fold in floured dates and nuts. Turn into pan. Bake 1 hour. Im.mediately after removing from. oven spoon the following m .ixture over the top. (use Orange Sauce)
ORANGE SAUCE
1 cup sugar 2 Tbsp. grated orange
rind
1 cup orange juice
Combine above ingredients in sm.all sauce pan and bring to boil. Remove from heat and cool slightly_. Let pudding cool in pan. Note: If using Martha White Plain Flour add 4-1/2 tsp. baking powder and 1 tsp. salt to flour.
(Mrs. W. S.) Grace Hunt
ICE BOX PU.DDING
42 Graham. crackers Pinch of salt . . 1/4 lb. butter, m:elted 1 cup sugar 1 cup dates, chopped
1 cup nuts, chopped 4 eggs, separated 1 quart milk 3 Tbsp. cornstarch
Roll c rackers, add melted butter and fill bottom of baking dish with 2/3 of crumbs. Make a custard of egg yolks, milk, sugar and cornstarch. When custard is cool, place on crum.bs, dates on custard
. ' egg whites on dates, nuts on egg whites. Cover with remainder of crum.bs and bake in oven 30 m .inu:tes.
Mrs. Porter Herndon
- 51 -
DATE MARSHMALLOW LOAF
1/2 lb. marshmallows (quartered)
1/2 lb. graham crackers (rolled)
1/ 2 lb. dates , chopped 1 cup nuts, chopped 1/ 2 cup thin cream
Soak marshmallows in cream. until soft. Roll graham crackers, m .ix ingredient s together, knead as you y.,ould bread, and make inot l ong rolls, wrap in wax paper, put in refrigerator until very cold. Slice in desired pro- portions and top with whipped cream before serving.
(Mrs. Robert ) Annie Laurie Hearin
COMPANY DESSERT
Sift together...... 1 cup Pillsbury's Best Flour 1 tsp. baking powder 1/4 tsp. salt
Cream........... 1/ 2 cup butter, add gradually 1/ 2 cup sugar, cream. well.
Beat. . • • . • • . . • . . . 4 egg yolks, until thick and light. Blend yolks into butter -sugar m.ixture.
Combine......... 5 Tbsp. milk 1 tsp. vanilla. Add alternately with dry ingredient s to cream. mixture.
Pour............ fnto two well- greased and lightly floured 8 or 9 inch round layer pans, at least 1-1 /4 inch deep .
Beat. . • • • • • . • . . . 4 egg whites stiff, add 1 cup sugar gradually. Beat thoroughly aft er each addition.
Spread. . • • • . . . . . over each layer and cover with chopped walnut s, pecans or other nuts .
- 52 -
COMPANY DESSERT {Continued
Bake .•....•..... in moderate oven (325°F) 30 minutes. Turn out carefully. Cool, then put layers together with custard filling. Meringue side up.
Meringue top may be covered with whipped cream ; but it is really rich enough without.
GUST ARD FILLING: Combine 2 Tbsp. sugar, 1 Tbsp. cornstarch and 1/8 tsp. salt, then stir in 1 egg yolk and 1 cup milk. Cook until thickened. Add 1/2 tsp. vanilla.
Vida Davies
PRUNE PUDDING
3 eggs 1 cup Wesson oil 1-1/2 cups sugar 2 cups flour 1 tsp. soda 1 tsp. cinnam.on 1 tsp. nutmeg
1 tsp. allspice 1 tsp. sale 1 cup buttermilk 1 cup cooked prunes 1 tsp. vanilla 1 cup nuts
Beat eggs, add other ingredients in order, bake at 300 degrees. While still hot, pour over the following icing which has been cooked until it thickened:
1 cup sugar 1/2 cup buttermilk 1/2 tsp. soda
1 Tbsp. white Karo 1/4 cup butter 1/2 tsp. vanilla
(Mrs. Bright) Jessie Hunter
- 53 -
CANDIED APPLES
4 to 6 Winesap apples 2 cups sugar
1/2 cup water Red cake coloring
Add water to sugar and boil until a syrup . Wash, core, and quarter apples. Add coloring, as desired, to sugar. Add apples and move lightly in the mixture to prevent tearing. Cook until apples are tender.
Serve with broiled ham. by arranging slices of ham and apples on a platter. The jelly from the apples may be served on the apples, or m .ay be used for another cooking later. {The apples may be cooked in advance if desired) .
(Mrs. Leo) Naomi Seal
CHERRY MERINGUES
Beat 2 egg, whites with a pinch of salt until stiff but not dry. Add 2/3 cup fine granulated sugar, a Tbsp . at a time, beating well after each addition, so the sugar is well dissolved. Add 1 tsp. vanilla and 1/4 tsp . almond flavoring; beat until blended . Put into a pastry bag and using the rosette tube end m .ake swirls 2" in diameter on a greased baking sheet.. With the end of a spoon make a little depression in the center of each swirl for the cherry filling . Bake in a very slow oven, 225°F, 1/2 hour until the m .eringues are crisp . Rem.ave the meringues from the baking sheet . Cool and fill the centers with cherry preserves. Makes about 3 dozen meringues.
--Ladies Hom.e Journal (Mrs . W. C. III) Pauline Wells
-54 -
GRAHAM CRACKER TARTS
3 egg whites 3/4 cup Graham crackers
{rolled fine) 1 / 2 cup nut meats
1 tsp. vanilla 1 tsp. baking powder 1 cup sugar
Beat egg whites until stiff and gradually add 1/ 2 cup sugar, add cracker crumbs which have had the other 1/ 2 cup sugar added to t hem. Add nut meats and vanilla . Blend lightly but well and spread in buttered pie pans. Bake 25-30 minutes in oven 325° . Cool and serve with 1 Tbsp. whipped cream on top.
{Mrs . Odis) Wilma Sue Goodwin
_CHERRY DELIGHT
Can Marachino cherries pour off juice and boil with about 4 or 5 Tbsp. of sugar
add 2 Tbsp. cornstarch to make thick {add t he cornstarch to a sm.all am.cunt of water and make a cold water paste before adding it t o the cherry juice)
when the juice is thickened, rem.eve from. heat, and add 4 Tbsp . creamery butte r.
Cool, then add lots of red col oring and pour cherries back into mixture, add 1 tsp . almond flavoring, and a pinch of salt.
Crust:
1-1/2 cups self-rising flour 1/ 2 c up Crisco
Cut and cut with 2 knives until t his mixt ure looks mealy. Add 4 Tbsp. ice water and cut som.e more unti l mixed well together .
Roll out . This amount of crust will make a 9 inch shell, and about 5 or 6 individual shells.
- 55 -
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CHERRY DELIGHT {Continued)
For individual shells cut squares of the crust (about 4" squar es ) and place on small pyrex dishes tur n e d upside down. Grease t he dishes a little so the crust will come right off. Bake them unt il brown.
(Mrs. J. H.) Rut h Jordan
PATIENCE
4 cups white sugar 2 cups light cream
2 Tbsp. Karo syrup 2 Tbsp. honey
Bring above to · a boil in large po t and add: a pinch of soda
Brown and add to above: 1/2 cup (1 / 4 lb.) butter
Boil over slow fire t o soft, firm ball (2380) DO NOT STIR - Cool and add .
1 tsp. vanilla Beat until creamy - add:
2 cups nuts
Pour in buttered pans and cut in squares or drop on waxed paper. Store in a covered can.
For a rich chocolate fudge: Remove several Tbsp. of candy while it is coo king. Add to this:
4 Tbsp. cocoa (."Draste" cocoa is best)
Stir and return to pot.
(Mrs. BPice) Betty Jane McEuen
- 56 ..
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4 eggs, separated 1 Tbsp. butter 2 Tbsp. tapioca
PUFFY OMELET
3/4 cup milk scalded 1/8 tsp. pepper 1/2 tsp. salt
Cook tapioca in milk in double boiler until clear. Stir frequently, and add butter, salt, and pepper. Add mixture slowly to beaten egg yolks. Fold ,in egg whites which have been beaten stiff. Pour into hot buttered 9 inch frying pan. Cook over !ow heat 3 minutes. Bake in m,oderate oven 15 minutes. Serve on hot platter garnished with parsley. Easy and good!
(Mrs. Howard) Margaret Sluyter
- 57 -
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SHRIMP CREOLE
(For four, increase in proportion)
1 onion, chopped fine 1 clove gar lie 2 sprigs parsley
2 small whole cloves 1 level Tbsp. flour
Brown in olive oil or other shortening
add
1 lb. raw shrimp shelled or deveined Pinch of thyme Salt and pepper to taste
Add to above, cook about 15 minutes. Then add can tomatoes, and one cup of water. Cook about 30 minutes. Serve with rice.
(Mrs. A . E J Sara Babbitt
MUTTON SNAPPER
Recipe from Willard - ~he£ at "Spanish Key" - Can be used for any sizeable fish "filets".
Filet the fish into individual size serving pieces Marinate the pieces in French Dressing for about 45 minutes - Sprinkle heavily with paprika - Heat in sk_illet about 1/ 2 in fat. Use half Wesson Oil, half butter - enough to halfway cover pieces. Cook about 10 minutes (until ligh_tly brown on one side} turn once and cook on other side - Serve with lemon slices.
(Mrs. P.K., Jr.} Ruth Lutken
- 58 -
BAKED FISH (from a Greek Friend)
Wilt 1 large onion, chopped, and 1 button garlic m 1 cup olive oil. Salt inside of any baking fish, and place a little onion mixture inside for flavor . Put part of the onion m .ixture, plus fresh or canned tom,atoes in the bottom of a baking dish.
Place other portion on top of fish, plus lemon slices . Cover until nearly done (depends on size of fish), then rem.eve cover to brown.
(Mrs . Buck) Ma.ry Palmer
SHRIMP LUNCHEON PLATE
1 Box Holland Rusk Pkg. Philadelphia cream
cheese (seasoned with salt, little red pepper, garlic salt)
1 large tom:ato (salted) Head lettuce (1/2 head enough) 2 lbs fresh Shrimp {boiled in
salt water 7 min. and then clJ aned)
DRESSING:
3/4 cup wesson oil 1 /3 cup sugar 1 tsp. salt 1 grated onion 3/4 cup chili sauce (Heinz) 1/4 cup water 1/4 cup wine vinegar 1 tsp. paprika 1 clove garlic (mashed)
Put into jar and shake .
Place on plate a piece of Holland Rusk topped generously with cheese. Place slice of tomato on this . Cover and surround with shredded lettuce. Scatter shrimp over this and pour dressing over all.
A light dessert and coffee com.plete the luncheon.
(Mrs . Henry) Beatrice Barnard
- 59 -
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DEVILED CRAB
4 cups crabmeat 1 cup milk 1-1/4 cups cracker crum.bs 1/4 lb. butter (save bit for
top ·crumbs) 3 Tbsp. minced parsley 1-1/2 Tbsp. grated onion 3/4 tsp. salt
Dash pepper Dash tabasco 3 Tbsp. Worcestershire
sauce 1 tsp. dry mustard 1 green pepper, chopped 1 pim:ento, chopped 2 hard boiled eggs
Co:ok all ingred\ents (except crabmeat and 1/2 cup cracker crumbs) 10 minutes, stirring. Add crabmeat. Cook 5 minutes. Fill shells or serve as casserole - top with buttered crum.bs and brown in hot oven. Serves 8.
(Mrs. Ralph) Sadie May Todd
DEVILED CRAB IMPERIAL
2 cans Geisha Girl crabm . .eat 3 hard co-oked eggs 1 can cream .. mushroom. soup
1/2 cup chopped celery 1/4 cup chopped green
pepper
Mix in casserole (well buttered) - add 1 Tbsp. Worcester- shire sauce - top,with cracker crum.bs, butter and grated cheese - heat and serve - Serves 6 to 8 . Serve on rice.
(Mrs. Jack) Virginia Matthews
BAKED RED SNAPPER
Place some sliced bacon lengthwise on the fish with m .inced onion, celery, green pepper and garlic and lay two sliced tomatoes over these. Place the fish in a baking pan, sprinkle flour over the top, dot with butter. Pour a cup of water around and bake in a moderate oven. 50 Minutes.
Mrs. Jeannette L. Matzenger
- 60 -
STUFF ED CRABS
1 can crabmeat 3 / 4 cup mashed potatoes 3 eggs well beaten 1/ 4 cup milk 1 Tbsp. worstershire sauce 3 / 4 Tbsp. vinegar
1/ 2 Tbsp. tomato catsup 3 / 4 tsp. salt 3 / 4 tsp. pepper 1 / 4 cup butter or oleo
(1 / 2 stick) 1 medium onion
Cook onion in butter until soft. Mix all other ingredients. Put in skillet with onions and cook slowly until soft enough to go in shells. Add cracker crumbs on top and dot with butter and a half strip of bacon. Put in hot oven and cook until bacon is done. This can be put in a casserole if you do not have shells. Can be made in advance and kept in the refriger- ator until ready to cook later that day.
{Mrs. Floyd} Frances Melton
STUFF ED CRABS
To 1 can crabmeat {washed and flaked) add:
1 slice white bread{crumbled) 6 crackers {crumbled) l apple (diced) 1 stalk celery {chipped) 1 tsp. chopped onion 2 hardboiled eggs {chopped)
1 raw egg Juice of 1/2 lemon 2 Tbsp. butter Salt and pepper to taste 1/ 2 cup boiling water
Stuff shells - dot with butter and bake til slightly browned.
{Mrs. Wm. A.) Mary Lynn Long
- 61 -
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BEEF STROGANOFF
Serves 4 to 6.
Cut: 1-1 / 2 lb. heavy beef {tenderloin, s i rloin, or round) in very thin strips across grain of meat.
Sear them in hot skillet in: 2 Tbsp. butter Salt and pepper to taste
Then cover, reduce heat and simmer until very tender {6 to 30 minutes, . depending on cut of beef).
While above is cooking, chop: 2 medium onions or .I bunch fresh green onions
Saute in: 2 Tbsp. butter
Add: I pt. fresh, sliced mushrooms or 2-4 oz. cans of mushrooms {saveliquid}.
When onions are clear, add: Liquid from 1 can of mushrooms, cover and s imm.er 8 to 10 minutes. (Fresh mushrooms make their own liquid.)
Pour onions over meat. Then pour liquid from. meat and onions back into ·skillet onions were cooked in. Thicken liquid with paste made of:
Stir in:
1/4 cup flour Liquid from 1 can of mushrooms or water or milk or stock
1 pt. thick sour cream. Pour over meat. Heat and serve over rice,. noodles, grits, or in pastry shells or over melba toast.
{Mrs. Br.ice) Betty J~ne M-cEu.en
- 62 -
VIENNESE STEAK
Z lb. steak, cut in cubes Salt and pepper to taste 1/2 tsp. garlic 'Salt 1/4 ·cup butter
1 cup chicken stock 2 Tbsp. paprika I/4 pt. sour cream
(or sweet) Toasted almonds
Sprinkle steak with salt, pepper, and garlic salt. Brown in butter. Add chicken stock and cook covered 1-1/Z hour'S, May be s:et aside until ready to serve. Just before serving, add paprika and cream and heat. Serve over rice and sprinkle with almonps. (If liquid cooks out, add more chicken stock or water.)
(Mrs. Blann) Nancy Holloway
TOMATO-BEEF STEW
Preparation time: 3 0 minutes. Serves 4 generously.
1 can Campbell Is tomato soup
3 large Irish potatoes cut into quarters
5 whole carrots· 1 can small onions 1 lb. stew meat
Boil potatoes and carrots together till almost done. While these are cooking , brown the meat in 3 Tbsp. bacon grease. Salt and pepper to taste. When the vegetables are cooked then add the soup plus one can of water to the m .eat, mix together and put in the onions (drained) along with the potatoes and carrots. Let the stew simrner till the gravy thickens.
. ;
(Diced be~f from a left-over\ toast can be us.ed and takes le;ss preparation time.) ' · .
(Mrs~ Dean) Is·abelle Keatihg
PORCUPINE MEAT BALLS
1-1/2 lb. ground beef 1 tsp. salt 1 Tbsp. onion, m.inced 1/2 cup water
1/2 cup rice 1/ 2 tsp. pepper 1 small can tomato soup
Wash rice thoroughly. Com.bine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in Presto cooker. Drop m .eat balls into soup m .ix- ture . Place cover and cook 10 minutes with indicator weight on.
1 lb. round steak 3 pieces celery 1 small onion
(Mrs. Clarence) June Mitchell
SWISS STEAK
3 or 4 carrots 1 can m .ushrooms 1 can tomato paste
Cut steak into serving pieces. Salt, pepper and flour and brown in skillet with mushrooms. When this is golden brown add a little water. To this add the sliced celery, onion, carrots, and tomato paste. Put in pressure cooker or skillet and cook slowly until tender.
(Mrs. Henry) Vashti Applewhite
- 64 -
BARBECUED BEEF
2 lb. boneless beef rum.p roast, cut 2 in. thick
2 Tbsp. drippir:gs or lard 1 m .edium. onion, sliced 3 tsp. salt 1/4 tsp. pepper 1/2 cup water 1 medium onion, chopped
finely 1 clove garlic, chopped
finely
3 Tbsp. butter or margarine
l cup catsup 2 Tbsp. vinegar 2 Tbsp. ~rown sugar Z Tbsp. Worchestershire
sauce 1 tsp. chili powder l tsp. dry mustard 2. thin slices !em.on
Brown m .eat in hot drippings in a large, heavy pan. Add sliced onion, 2 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Cover pan and simm.er over low heat about 1-1/2 hours or until meat is tender, adding more water if necessary during cooking. To prepare sauce, cook onion and garlic in butter five m.inutes. Add cat sup, vinegar, and rem.aining water, brown sugitr, Worchestershire sauce, chili powder, dry mustard, remaining salt and lemon slices. Cook sauce over low heat 10 minutes. Slice beef thinly and add to sauce. Heat through. Serve on toasted bread, hamburger buns, or hard rolls. Makes 12 to 15 sandwiches .
(Mrs :. Charles) Kathleen Mitchell
IT:ALIAN SPAG.R,Prf-TI MEAT SAUCE
4 slices b&con l lb . ground beef 2 Tbsp. chopped onion l clove chopped garlic l small can m .ushroom.s
l can tom.atoes l can tomato paste l tsp. salt 1/4 tsp. pepper 1/2 tsp. paprika
Brown bacon and rem.ove from. pan leaving bacon , drippings in skillet. To bacon fat add ground beef, o_nion, garlic, and mush:room.s. Cook together until lightly browned, stirring frequently . Add salad oil if
ITALIAN SPAGHETTI MEAT SAUCE (Continued)
additional fat is needed. Add tomatoes, tomato paste, crwnbled cooked bacon, and other seasonings. Simmer over low heat about 45 m .inutes or until thickened. Serve over spaghetti.
(Mrs. W. C.) Betty Jean Stewart
PIZZA HASH
l can Corned Beef Hash (chilled)
1 cup shredded Am.erican cheese
1-8 oz. can seasoned tom.ato sauce
l - .2 oz. can m .ushroom. pieces and stems, drained, or
l can cream of m .ushroom. soup {undiluted)
1/2 tsp. garlic salt 1
1/2 tsp. crushed oregano 2 Tbsp. grated parmesan
cheese
Slice hash into 6 slices. Place in ungreased casserole. Top with shredded cheese. Add mushrooms or m .ushro·om. soup, garlic salt and or~gano to tom.ato sauce and spoon over hash. Sprinkle with parmesan cheese. Bake in 3 750 oven for 15 to 20 minutes .
Serves 3 adequately . I would suggest serving it with an Italian or tossed salad and garlic bread.
(Mrs. J.E.) Evelyn Palmer
ITALIAN SPAGHETTI
Place Olive oil in hot skillet. Add:
2. lb .. group.d beef 1. lb. ground pork, 'cook until brown, add:
- 66 -
ITALIAN SPAGHETTI (Continued)
1 m .edium onion, chopped 2 c loves garlic, chopped, brown, add: 2 cans tom.ato sauce 1 large can tomatoes 1 can m .ushroom.s, juice and all.
Season with thym.e , or~gano, sweet marjoram., basil, salt , pepper . Sim.m .er five hours.
(·Mrs. A . E.) Dot Bailey
BAKED PORK CHOPS
4 po r k chops, 1 inch thick
1/ 4 cup dark brown sugar
1/4 cup catsup 1 m .edium onion 1 !em.on
Salt and pepper pork chops and place in baking pan. Mix brown sugar and catsup, and spread on top and sides of chops . Place thick slice of onion on each chop, then place slice of l emon on top the onion slice. Cover chops and bake at 350° for one hour .
(Mrs. W .H) Edith Gussio
BARBECUED SPARE RIBS
3 lb . pork spare ribs 1 m .edium. onion 2 Tbsp .• butter 2 Tbsp. vinegar 3 Tbsp . Worchestershire
sauc e
1 tsp. salt 1 tsp • . paprika 1 tsp. red pepper 3 Tbsp. cat sup 5 Tbsp. water 1 tsp. prepared m.ustard
Brown onion in butter . Add other ingredients and sim - m .er 30 minutes . P our over spare ribs that have been browned in a small am.ount of shortening. Cover and
- 67 -
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BARB,ECUED SPARE RIBS (Continued)
cook in the oven until ribs are tender {about 2 hours). Baste frequently with sauce .
3 Tbsp. oil 1 - 1/ 2 lb. ground beef .2 onions 1 can pimento 2 Tbsp. chili powder
(or to taste) 1 can kidney heans
(drained)
Mrs. Lona R. Wallace
CHILI
1 tsp. dried parsley ,2 cans tomato paste Z cups water 1-I/Z tsp. salt 1/8 tsp .. pepper
Brown beef and onions in oil. Add remaining ingredients with exception of kidney beans. Simm~r for about 1-1 /Z hours. Add kidney beans and serve.. This. recipe makes about 1-3 / 4 quarts.
(Mrs. W. C-)Betty Jean Stewart
CHICKEN SPAGHETTI
1-3 lb. hen, cooked tender and cut up 3 medium size· onions ) I bunch celery ) cut up fine 1 bell pepper )
Cook chopped onions, celery and peppe·r in a little of the chicken fat. Add one # z. can tomatoes, one II Z can of
' ·· mushrooms, sliced. Salt and pepper to taste. Use chicken broth to cook two packages of spaghetti. Use grated cheese on top.
Jean M. Hall
- 68 ..
GATEAU -- FROMAGE ( Cheese and Onion Pie)
Past r y fo r a 9 " pie plate 1/2 lb . sharp cheddar cheese 1 cup slic e d onions 1 T bsp . butte r 3 slic e s bac on
1/8 tsp. pepper I/4 tsp. salt 1 egg 1 Tbsp. flour 3/4 cup milk
Line a 9 " pie plate with regular pastry {Betty Crocker makes delicious past:r-y . ). Grate into it 1/2 lb. sharp cheese . Saute. the onion rings in butter until tender. Drain on paper toweling. Fry bacon until crisp. D r a i n and crumb.le . Add onions and bacon to pie, on t op of chees·e . Sprinkle with salt a .nd pepper. Beat togeth e r t he egg, flour, and milk. Pour this mixture over the cheese . Do not stir ., _Jiggle the pie plate to combine . Bake in a hot oven {about 450°) for 25 to 30 minut es or until golden ·b!_own on top~ Cool slightly before cutting . This makes a delicious quick main dish for a luncheon or Sunday night supp~It is good with a green salad with a garlic French dressing .
.(Mrs·~ Oscar) Cleo Burris
PIZZA
C r u st : Hot Roll Mix, Biscuit, pastry or cornmeal m uffin
Cheese: Sha rp Cheddar or Mozzerrella (2 cups) Sauc e :
1/ 2 cup onion, ch_o.p.ped 1/4 cup green pepper 1 clo v e garlic 1 Tbsp. olive oil_ . 1 can tom .ate sauce
1 can tom.ate paste 1 tsp. salt and pepper
· 1/ 2 to 1 tsp. aregans 1/4 tsp. celery salt
B rown onion, g r een pepper, garlic in olive oil. Add other ingr e dients and cook slowly 30 minutes.
- 69 -
PIZZA (continued)
Pat out crust very thin (keep fingers oiled), ha v e ridge around edge. Put the tomato sauce in crust, then add grated sharp chedder cheese and then ground s t eak bits or cooked smoked sausage or le£t.:.t5ver m .eats or mush- rooms or most anything. Sprinkle with Parenesan Cheese. Bake in 5000 oven - . Make small Pizza,, size of biscuit for party.
I prefer sharp chedder to Mozzarelle cheese. Try both to suit your taste.
(Mrs. Ralph) Sadie May Todd
-70 -
OVEN BROILED CHICKEN
P lace chicken quarters in butt~red pan" rub butter over chicken (s lightly salted) cove r and cook about 30 minutes or until done at about 350° . Add about 1/4 p kg . of dried onion soup mixture a n d water if ne c essary . baste chit ken with m.ixture while c hicken browns in uncovered pan$ keeping enough water fo r natural gravy to be served over rice .
{Mrs . A . L . ) Sarah Metz
P LANTATION CHICKEN
1 cup chopped celery 1 small chopped o n ion 3 Tbsp . chopped green
pepper 5 Tbsp . butter o r
margarine 6 Tbsp . flour 3 cups milk 1-1/2 cups cold w c..ter
1 can mushroo m soup 2 cups diced cooked ham 2 cups dice d cooked
chicken 3 Tbsp. chopp e d pimento l cup grated cheese 1 cup fine bread crumbs
Cook c ele:r,y . peppe r , and o n ion u n t il t e nder in butt er• then blend i n flour ; a d d milk a nd cook . stir ring until ." smooth; add s oup , ham a nd c h icken and p im ento ; add s a l t and das h o f g ar lic s a l t ; turn int o .2 quart greased c a sser ole; cover with ehes s.e a n d bread crumbs mixed. Bake u n til g old en b l:' ow:n.~ ·
(Mrs . M .• E .) G l adys K lindworth
HAM CASSEROLE
l ca.n c elery soup 1 /2 cup m .ilk 1/4 tsp . pepper
l t s p . onion 10 cracker s 1 cup ham
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HAM CASSEROLE (Continued
casserole, alternate layers of crackers and ham, ending with crackers. Pour mixture over this and bake 20 minutes in medium. oven.
(Mrs. Blann) Nancy Holloway
CHICKEN CASSEROLE
1 (around 2.-1/2 lb . chicken 1 can tomatoes 1 can tomato sauce 1 onion Grated cheese
1 bell pepper 1/2. cup celery 1 pkg . noodles (around
8 oz . size)
Boil chicken and pull off the bones. Saute chopp~d onion, bell pepper, and celery. Add tomatoes and tomato sauce and cook slowly until celery is tender. Salt and pepper to taste . Boil noodles in the chicken broth. Add the chicken to tomato sauce . Put layer of noodles, layer of chicken sauce, and layer of grated cheese in casserole. This makes enough for two layers of each. Much better after it has been in the refrigerator for at least a day . When ready to serve heat in slow oven for 30 to 45 m.inutes.
(Mrs. John) Martha Ann Goodrich
CA'PT AlN'S CHICKEN
2 chickens, cut up , floured, and browned in 1 stick of butter . Put this mixture in bottom of greased casserole all m .ixed together:
1-1/2 cups ttncooked rice I big green pepper,
cut up I large onion, diced
2 cans tomatoes 5 cups chicken broth or
bouillon
Mix soup, milk ~ pepper, and o nions . In a greased - 71 ... - 72 -
CAPTAIN'S CHICKEN (Continued)
Place chicken on top and pour o ver all remaining butter. Cook 425° for about 45 minutes .
(Mrs . A . B . ) Dorothy Kelly
SUKIYAKI (one dish meal)
2 Tbsp . cooking oil 1 bunch scallions cho pped
in 1 inch lengths 2 large white onions
coarsely cut 2 lbs . round s teak,
browned and tenderized, I inch cubes
1 bunch celery, cut 1 inch lengths
1 lb . or large can of mushrooms (drain)
1 can bamboo shoots (dra ined} 1 can water chestnuts (drained) 1 can consomme (drained) 4 Tbsp. Soy sauce
After this has s i mmered about 15 minutes, slowly, add I bunc h coarsely chopped spinach. This should barely cook for the right effect since the m.ixture must not be gooey as chopsticks should be used. Serve on dry boiled rice, border ed wit h pineapple rings, and saut eed whole bananas , pears filled with guava jelly.
(Mrs. W . C.) Ruth Thompson
BASIC SCUFFLE (Chicken or turkey may be used in place of cheese)
3 Tbsp . butter 3 Tbsp. flour 3 eggs (4 if small)
1/ 2 lb. yellow cheese Mustard, onion salt and
pepper 1 - 1 / 3 cups milk
Melt butte r in double boiler, stir in flour and seasonings. Add milk slowly . Turn flame down, put in chunks of cheese and stir . Wh en mixture is smooth, stir in the beaten egg yolks. L et cool for 20 minutes , then fold in s t iffly beaten
- 73 -
BASIC SCUF FLE (Continu ed)
egg whites . Fold t o gether slowly and carefully until mixture become one mixture . Bake in buttered cas- serole until done, usually about 1 hour, at 325°. While baking casserole must sit in a pan filled with water . Serves four.
(Mrs. Roy) Margaret Nelson
CHICKEN SPAGHETTI
I large c hi c ken, cooked tender and chopped
I pt. brot h (thickene d with 2 T bsp . flour)
I lar ge onion, chopped I large bell pepper,
ch opped, c ooked in broth I No. 2 can tomatoes
drained
3 /4 lb . grated cheese 3 Tbsp. butter (omit if
broth is rich) I can mushrooms 1 can pimento (optional) 4 boiled eggs Salt and pepper to
taste
Make a sauce o f t he above ingredients and add t o one pkg . cooked spaghetti. S erve "as is " , or grate cheese over top and run in oven. This is our favo rite all round di sh . Fine for company too . Tastes even better after freez ing.
(Mrs . Buck) Mary Palmer
CHICKEN LOAF
1 4 lb . chicken cooked tender and cut up
2 cups fresh bread crumbs 1 tsp. salt
2 cups rice 1 small can pimento
chopped 4 egg s well beaten
Mix all together with a cup of chicken brot h, adding the eggs last. Bake one hour at 3 00° in a pan or ring m.old. S erve with MUSHROOM SAUC E :
·- 74
CHICKEN LOAF (Continued)
1/4 cup butter or chicken fat ; 1/4 cup flour, 1 pt. chicken broth, melt fat or butter and add one 1/2 lb . can mush- rooms. Cook gently for 5 minutes, add 1 Tbsp . chopped parsley and then the flour. Mix well. Add broth; stir - ring constantly . To this add 1/ 2 tsp. lemon juice and paprika. Place over hot water until ready to serve.
Jean M. Hall
HAM LOAF
1 lb. cured ham ground ) 1/2 lb. fresh pork, ground ) 2 cups Rice Krispies 1 egg 3/4 cup sweet milk
get grocer to grind
1 Tbsp. Worchestershire sauce
2 Tbsp . catsup Salt and pepper to taste
Mix in order given. Pack in greased loaf pan. Cover with brown sugar. Bake at 3 50° for 1 hour.
MUST ARD SAUCE FOR HAM LOAF
3 egg yolks 1/2 Tbsp. flour 1/2 cup sugar (or to taste) 1 Tbsp~ dry mustard
2 beef bouillon cubes '.dissolved in 1 /2 c. hot water
1/ 4 cup vinegar 1/4 cup butter
Mix in order given and cook in double boiler until thick . Serves 8 or m .ore .
(Mrs. W . W.) Beryl Brunson
-75 -
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CURRIED TURKEY AMANDINE
Eno,ugh turkey broth , all fat removed , to m.ake 5 cups 6 well-packed cups cooked turkey , cut into bite sized
cubes. Melt 1/4 lb. butter . Blend in 10 Tbsp. flour, 1 Tbsp. plus 1 tsp. curry pow- der, and a pinch of saffron. Add hot broth, gradually. Add turkey and 2 cans button mushrooms (drained). Keep hot until serving time . Serve in chafing or some other dish in which turkey will stay hot. Just before serving sprinkle top with 6 .ounces of slivered almonds, which have been blanched and toasted in butter. Add 1 cup white raisins. Serve on thin slices of t o ast or in patty shells.
(Mrs . W. E.) Dibba Watts
CHICKEN PIE
Cut up a 2-1 /2 or 3 lb . chicken and cook until tender with 1/ 4 lb. butter. Make a crust of:
2-1 / 4 cups flour 2 level tsp . baking
powder
1/2 tsp. salt 1/4 tsp soda
Mix well with 1/2 cup shortening and 1 c up buttermilk. Line deep pie pan with crust. Put in half of chicken, salt and pepper, 1/8 Ib. butter. Then add s t rips of pastry, the rest of chicken and broth or 1 / 8 lb . of butter. Put crust on top and cook till brown (have at least 2 cups broth in pie). When done, cut crosswise and add 1 cup sweet rh.ilk and bring to simm.er and remove from heat. Temperature should be 400°.
Mrs. Ruby Hines
- 76 -
CHICKEN SPAGHETTI
5 lb. hen 2 cloves garlic 1 bunch celery 3 boxes spaghetti 1 qt. tomatoes or 1
large can tom.ato sal,1.ce
2 large onions 1 bell pepper 1 medium can
mushrooms P e pper Salt
Boil hen until tender, bone, and cut up. Cook onions, celery, and chopped pepper in a small amount of chicken fat until tender, add tomatoes and enough broth to m .ake a heavy sauce . Meanwhile cook spaghetti as directed on package, cover with sauce, add mushrooms, salt and pepper to taste. Just before serving mix in chicken. When bell pepper is not available, use pimento.
(Mrs. Robert) Nancy Case
CHICKEN WITH YELLOW RICE
1 stewing chicken 1 qt. chicken stock 2 pkg . yellow rice
(seasoned with saffron)
1/ 2 cup chopped onion 1/ 2 cup chopped celery Seasonings ( salt, pepper,
garlic salt) to taste
Boil chicken until tender, remove from. stock, add onion and celery. Cook until tender. Add rice and seasonings, cook or rather sim.mer until rice has cooked, rem.ove chicken from bones in small pieces and add to rice mixture. This is delicious served with a tossed green salad, French fried onions, and garlic bread.
(Mrs. L. T . )Mary McCracken
- 77 -
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CHICKEN LOAF
4 cups diced cooked chicken 2 cups fresh br ead crum.bs 1 cup cooked rice
( 1 /3 c. uncooked usually) 1-1 /2 tsp. salt
1/8 cup chopped pimento 3 cups milk (or 1-1 / 2 cup
milk and 1-1 / 2 cup broth)
4 eggs well beaten
Mix all together adding eggs last. Bake 1 hour, slow oven, 325° , in baking pan or ring mold. S erve with mushroom sauce. Serves 12 . May be made day before and stored uncooked.
MUSHROOM SAUCE
1/ 4 cup butte r 1 /4 cup flour 1 pt. chicken broth 1/ 4 cup cream 1/2 tsp. lemon juice
1/ 4 lb. fresh mushrooms or 1/ 2 lb . canned
1/2 Tbsp . canned parsley 1/ 8 tsp. paprika Salt
Melt butter, add mushrooms, flour. Add broth, stirring . Add cream., paprika, parsley, lemon juice, salt. Place pan in hot water to keep warm till serving time .
(Mrs . A. B . ) Dorothy Kelly
SOUTH LOUISIANA BAKED DUCK AND RICE
2 ducks 2 Tbsp . Worchestershire
sauce Pepper Salt
1 cup chopped parsley (optional)
1 large onion 2 pods garlic (large)
Make a paste of Worchestershire sauce, salt and pepper. (This requires about two Tbsp. salt and pepper .) Rub ducks inside and out with this mixture. Place ducks in
- 78 -
SOUTH LOUISIANA BAKED DUCK AND RICE (Continued)
open baking pan in a 450°pre-heated oven. Let brown thoroughly . Rem.ove ducks from. pan. Pour off any fat. Saute onions and garlic in pan. Add parsley. Add 1 qt. water. Replace ducks in pan and cover. Bake at 350° until tender, about 45 m .inutes. Before serving, add 1 cup raw rice.
CHICKEN-RICE RING
4 lb. chicken, stewed (reserve broth)
2 cups _soft bread crum.bs 1 cup cooked rice
1-1/2 tsp. salt 1/4 tsp. paprika 3 cups milk or broth,
or half and half 4 eggs well beaten
Remove meat from chicken bones and dice. Add bread crum.bs, rice, seasonings and m .ilk. Stir in eggs. Pour into a greased 2-qt. ring mold or baking dish. Bake at 325°F. for 1 hour, or until firm. Serve hot with sauce. Yield: 6 portions.
1/4 cup butter or m .argarine
1/4 cup flour 1 pt . chicken broth 1/4 cup cream
SAUCE
1 3 -oz. can sliced m .ushrooms
1/4 tsp. paprika 1/2 tsp. chopped parsley 1/4 tsp. lemon juice
Make white sauce from. the butter, flour and liquids. When thickened, add remaining ingredients.
(Mrs. L. E.) Mimi Watson
- 79 -
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KLINDWORTH KASSEROLE
Serves 15 .
1 large hen - - cooked until tender and cut in sm.all pieces
1 cup chopped celery 1 cup chopped onion 1 cup chopped green pepper
1 small can drained chopped pimento
1 small can drained chopped m .ushroom.s
2 cups grated cheese 1 pkg. vermicelli
White sauce (medium) made from broth of hen and m .ush- room juice - season to taste. A generous hand with the garlic gives a wonderful dash to this casserole. Can be made day before serving. Before serving bake in large casserole until bubbly. Make enough white sauce to add som.e if necessary. Consistency should be quite moist with broth sacue.
{Mrs. M. E . ) Gladys Klindworth
- 80 -
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r----.. Preserves
5 egg yolks 1 cup sugar 1 1/2 cups milk
CARAMEL PIE
1/ 4 tsp. salt 3 rounded Tbsp. flour 1/ 2 stick butter
Blend and bring to a good boil, stirring constantly add to 1 cup hot (not too hot) melted sugar. Cook until thick enough . Add 1 tsp. vanilla and let cool before putting into cool pie crust . Cover with meringue m .ade of 5 egg whites as follows .
SUPER MERINGUE
1. Use 2 level Tbsp. sugar to each egg white. 2. Add sugar gradually after eggs have been beaten
until they hold a peak. 3 . Beat until meringue has a nice glossy look and all
sugar is melted. 4. Spread on cool pie filling, making meringue kiss
the crust all the way around. 5. Bake at 350° until light golden brown. (About 15
minutes . )
2 cups milk
(Mrs. Henry B.) Beatrice Barnard
RUM CHIFFON PIE
1 Tbsp. or 1 envelope gelatin 4 eggs (separated)
1/ 2 cup sugar 1 1/4 Tbsp. cornstarch
1 Tbsp. rum (or more) 1/2 pt . whipping cream
Scald milk. Mix sugar and cornstarch; mix with milk . Cook until custard, add gelatin which has been soaked in 1/4 cup cold water. Chill until thoroughly set. Then add meringue made from egg whites to which has been added 4 Tbsp . confectioners sugar. Add flavoring and pour into chilled graham cracker crust or regular pie crust which has been baked. Serve with whipped
- 81 -
RUM CHIFFON PIE (Continue d)
cream on top.
GRAHAM CRACKER CR UST
18 Graham crackers 1/ 4 lb . melted butter 2 Tbsp. sugar 1 nine inch pie plate
Crunch crumbs thoroughly. Add sugar, butter and shape into pie plate.
(Mrs . Wiley) Katie Moody
BOSTON CREAM PIE
1 cup flour ) sift each 5 times 1 cup sugar)
5 eggs, separated and beaten separately
Add 1 tsp. cream. of tartar to whites . Beat eggs, beat some sugar into yolks and whites. Fold egg m.ixtures together, then fold in flour gently fast enough to mix. Grease and flour 2 nine-inch round pans. Bake in 350 P oven for 25 to 30 minutes . When cool split lay ers and put custard between. This make s 2 p i es. I put c us - tard between layers and whipped cream on top and fresh strawberries on top of whipped cr e am .
FILLING FOR BOSTON CREAM PIE
1 pt. milk .2 eg g s
1 /2 cup sug ar 1/4 tsp. salt
2 rounding 1~bsp. flour
Cook in double boiler, as you would anyl:niled custard. I beat eggs, add sugar, flour, and salt m .ixed togeth e r and then add to warm. m.ilk in double boiler.
(Mrs. W . C. III) Pauline Wells
- 82 -
M A CAROON PIE
3 egg whites 1 tsp. baking powder 1 Pinch s a lt
6 crushed saltines 1 cup sugar 1/2 cup pecans
Beat egg whit es and fo ld i n other ingredients which have been combine d i n sep arat e b owl. Greas·e a nd flour p ie pan and spr ead m ixtur e as if p ie crust . Bake at 35 0° for 40 minutes - - not t oo b r own and don it worr y if it puffs up while baking . Cool. F ill with swee tened whipped cream a.nd d e c o rat e ,with choco late shav i ng s ..
{Mrs. J. B . ) D ixie Knight
MACAROON P IE
12 so~a crackers 1 cup sugar 12 dates {chopped fine) 1 /z cup pecans 1 tsp. almond
fla-voring
1/4 ts p.- baking pow der 3 eg g whites
Roll c r a ckers and comb ine with dates ~ sugar and pecans. Mix thoroughly . B eat egg whit es , add flavoring. Fold in other ingredien ts . Bake about 30 minutes at 3 5 0° . Do not r e~ove fr o m p an until cold . Top with whipped cream. or i c e cream ..
(Mrs ~ H.P. ) Elizabeth Oliver
A NGE L LEMON PIE
Beat the yolks of 3 e ggs until lemo n yellow. Gradually add I cup sugar and 1/ 4 cup lemon juice and 1 tsp . grated rind. Cook i n t op of doub le boiler until quite thick. Beat the w hit e s of three eggs and gradually add 1/2 cup
.. 8 3 -
ANGEL LEMON PIE (Continued)
sugar. Fold lemon m .ixture into egg white mixture. Pile into baked 10- inch pas.try shell and bake in 3 50° oven for 20 minutes.
(Mrs. J . D.) Eula Holder
LEMON PIE
1 cup sugar 2 Tbsp. flour 1 cup boiling water
3 eggs Grated rind and
juice of one lemon 1/4 stick butter
Mix sugar and flour in a double boiler , add cup of boiling water, beat 3 egg yolks well and add enough water to thin. Then add eggs, lemon juice and butter to sugar mixture. Cook until real thick. Pour in baked pie s·hell. Beat 3 egg whites with 3 Tbsp . sugar for m .eringue.
(Mrs. John) Martha Ann Goodrich
LEMON ICE BOX PIE
3 eggs 3 lemons (juice) 1 can condensed m .ilk
1/ 2 banana 4 Tbsp . crushed pine -
apple (drained) 5 Tbsp. sugar
Beat egg yolks, add !em.on juice and condensed milk. Add banana and pineapple. Line pie plate with vanilla wafers. Heat until well-set with Wesson oil or butter . Pour in m .ixture, top with beaten egg whites . Brown m .eringue.
(Mrs. H . P . ) Elizabeth Oliver
- 84 -
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PINEAPPLE CHESS PIE (2 pies)
1 cup m .argarine 2 cups sugar 1 Tbsp. Flour (rounded)
5 egg yolks and 1 whole egg
1 # 2 can crushed pine - apple (drained)
1 Tbsp. cream
Cream margarine, gradually add sugar and flour (mixed) and cream thoroughly. Add egg yolks and whole egg and beat well. Add the drained pineapple and cream. Pour into unbaked pie shell. Bake in 425° oven for 10 minutes; reduce heat to 325° and bake for 30 minutes more . Cool and cover with meringue made with the 5 egg whites and brown in oven.
1 cup sugar 1 cup butter 3 egg yolks 1 egg white
{Mrs. J. D.) Eula Holder
CHESS PIE
1 tsp. vanilla (or lemon or cocoanut as desired)
1 tsp. water
Cream the butter and sugar and add eggs, beat till foamy, then add the water and flavoring and beat again till well mixed. Pour into pan lined with raw pastry and cook. Meringue may be added if desired .
Mrs . . Home·r ·Sam.uels
LEMON PIE
1 cup sugar 6 level Tbsp . corn-
starch
1-1/2 cups boiling water
Cook over slow heat till thick, add grated rind of 1 lemon, juice of 2 lem.ons, 2 beaten egg yolks, 2 Tbsp. butter,
- 85 -
LEMON PIE (Cont inued}
1/8 tsp . salt . Cook 3 minutes longer, pour in baked pie shell, cover with meringue, and bake slowly till brown .
MERINGUE
2 egg whites 4 Tbsp. sugar 1/4 tsp. cream. of tartar
Beat egg whites and cream of tartar until stiff, but not dry, add sugar by tablespoons, beating well after each, and until meringue stands in peaks . Spread on pie and brown 15 to 20 m.inutes in very slow oven.
(Mrs . R . A.} Delphia Hilbun
LEMON PIE
Beat thoroughly 4 egg yolks. Add 1 can condensed milk, juice and rind of 2 lemons . Fold in stiffly beaten egg whites and bake 25 minutes at 325°. When cold, add whipped cream on top, sprinkled with graham cracker crumbs. (Crust is 1 cup of cracker crumbs (gr aham) mixed with enough melted butter to mix a little powder'ed sugar and cinnam.on added . )
(Mrs . Roy) Margaret Nelson
TEXAS PECAN PIE
1 1/2 cups white Karo 1 1/2 cups sugar 2 Tbsp . flour
2 Tbsp . melted butter 1 tsp. vanilla 2 cups chopped pecans
6 eggs (or 5 large ones)
Bake slowly in uncooked pie shell till firm.. Oven tem- perature about 350° Yields two large pies .
(Mrs . W . E.) Annie Laura Moore - 86 -
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MISSISSIPPI PECAN PIE
1 cup white Karo 3 / 4 cup sugar 3 eggs, slightly beaten
3 Tbsp. butter 1 tsp . vanilla 1 cup pec ans, coarsely bro-
ken
Boil Karo and sugar together about 2 minutes . Pour slowly over eggs, stirring well. Add butter, vanilla , and nuts. Pour into unbaked pie shell and bake in moderate oven (350°) for 50 minutes , or until done. Pie will be done when completely puffed across top.
(Mrs. Tillman) Margaret Ann Britt
FROZEN LEMON PIE
4 egg yolks 1/2 pt. whipping cream 1/Z box lemon jello 1 cup sugar
Juice and grated rind of 1 lemon
1 box vanilla wafers
Mix 1/2 cup sugar with egg yolks, lemon juice, and rind . Put into double boiler and cook until thick . Add jello to 1/2 cup boiling water, then add t o egg mixture while hot. Set aside to cool. Whip whites of eggs adding 1/2 cup sugar. Whip cream . Pour egg whites and whipped cream. into egg m .ixture and fold together . Sprinkle crushed vanilla wafers on bottom. of ice tray, pour in m .ix- ture and sprinkle crushed vanilla wafers on top. Freeze about 24 hours . Serves 8 to 10.
(Mrs . H . G .) Jane Wood
- 87 -
"OLD FASHIONED " CHESS PIE
3 eggs 2 Tbsp. corn m .eal 1 Tbsp . vinegar
1 cup sugar 1 tube butter or oleo (melted) 1 tsp. vanilla
Beat eggs until light. Add sugar and butter and beat again. Add remaining ingredients and put into an unbaked pastry shell and bake until brown in oven
temperature of 300°.
(Mrs . Bryce) Clytee Prestage
CHESS PIE RECIPE
1/ 2 cup shortening 2 cups s u gar 5 eggs 1 cup milk
1 tsp. vanilla I Tbsp. corn meal Nutmeg, lemon juice, or lemon rind
1 Tbsp. flour
Cream together sugar and shortening. Add the eggs (slightly b eaten) in two additions. Beat until smooth and add milk, vanilla, and a sprinkling of nutmeg, or lemon juice, or grated lemon rind. Add flour and corn m .eal. P our into an unbaked 10-inch pie shell, shaping crust to stand high above rim . Bake at 350° for 45 minutes to one hour, or u ntil filling sets and pastry is lightly browned.
(Mrs. N. C . )GoldaOswalt
- 88 -
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BLACK BOTT O M PIE Serves 10.
Roll to fine crumbs: 15 Famous choco l ate cookies
Mix crumbs with: 5 Tbsp. melted butter
Pat crumb m .ixture into 10" or 12 " pie plate
Bake at 300° for 10 minutes.
Mix: 1-1/4 Tbsp. corn starch 1 /2 cup sugar
Beat above into: 4 egg yolks
Add to: 2 cups scalded milk
Cook in double boiler or over low flame stirring constantly until mixtu re coats spoon .
Rem.ave: 1 cup hot custard and pour it over 1 -1/2 squares bitter chocolate 1 tsp. vanilla
S tir until chocolate is melted and blended . Spread over bottom of crust .
To remaining "white" custard add: 1 Tbsp. gelatin soaked in
Beat: 4 Tbsp . cold water
4 egg whites 1 tsp. cream of tartar Pinch of salt
When stiff but not dry fold in gradually: . 1/2 cup sugar
Add: 2 Tbsp . Rum or Vermouth
Fold: egg white mixture into white custard .
- 89 -
BLACK BOTTOM PIE (Continued)
Pour over chocolate custard . hours or overnight T . m crust. Chill 6 to 8
· op with whip d ( flavored with Rum V pe cream. m .ay be
or ermouth) and . chopped nuts or sh d sprmkle with
1 cup pecans 1 /2 cup sugar 3 eggs 1 cup red Karo
ave chocolate before serv1· ng.
(Mrs. Brice) Betty Jane McEuen
PECAN PIE
1 Tbsp. butter 1 tsp. vanilla pinch of salt
Melt butter and add the th . . B k · 0 er ingredient a e in raw crust a:t 3750 . s.
Beat well. until done.
(Mrs. Henry) Vashti Applewhite
PECAN PIE
1 cup Karo syrup 1 cup sugar 3 eggs well beaten 3 Tbsp. butter
3 Tbsp. corn meal 1 cup pecan m .eats 1 tsp. vanilla
Cream butt er and sugar Add eggs. Then add m 1 . syrup, flavoring, and
I .ea and pecans B k
s ow oven. · a e in pie crust in
(Mrs. Leo) Naomi Seal
- 90 -
20 graham. crackers 1 stick butter (Mixture 1) 2 eggs
CHEESE PIE
(Mixture 2) 1/2 pt . sour c:i:eam 2 Tbsp. sugar 1/2 tsp . vanilla
1/2 cup sugar 1/2 tsp . vanilla 2 8-oz . pkg. cream cheese
1 small c~li" crushed pineapple
In 10-inch pie pan m .ake graham. cracker crust . Open can of crushed pineapple and let it drain while pre-
paring mixtures (1) and (2) . ··
For first mixture combine 2 eggs, 1/2 cup sugar, f/2 tsp . vanilla; · and28-oz. pkg. cream. cheese. Beat until smooth, pour into pie plate and bake at 3 75° for· 20 minutes. While this mixture is baking, prepare second mixture. Mix 1/2 pt. sour cream, 2 Tbsp .
sugar, and 1/2 tsp. vanilla.
After first m .ixture has baked for 20 m .inutes, remove from. oven and pour over second m .ixture. Sp·rinkle crushed pineapple O!l the top and bake for 5 minutes at 450°. Let cool and then refrigerate .
Mix in bowl: 1 cup flour 1 cup sugar
Add: 2/3 cup milk
(Mrs. W. E . , Jr . ) Rosemary Watts
LAZY PIE
Pinch of salt 1 Tbsp. baking powder
Melt in pan or· baking dish 1/4 lb. butter or oleo. Pour in above mixture . Po~r on top of batter 2 1/2 cups sweetened fruit. Bake in slow oven about 40 m .inutes.
(Mrs. Buck) Mary Palmer - 91 -
1-9" pie shell 1 cup sugar 3 Tbsp. flour 3 Tbsp. cocoa
CHOCOLATE PIE
3 eggs 1 cup milk 2 Tbsp. butter 1 tsp. vanilla
In iron or heavy skillet m.ix sugar, cocoa and flour well. Make a nest in center and add 3 ~gg 'yolks stirring gradually over low heat. As it begins to thicken, add slowly 1 cup milk. Cook until thick. Add butter and vanilla... .\ For meringue add 1/4 tsp. cream. of tartar to egg whites and beat well. Then gradually add 6 Tbsp. sugar .
3 egg yolks 1 cup sugar I Tbsp. cornstarch
(Mrs. H. G.) Jane Wood
JELLY PIE
1 heaping Tbsp. wild plum jelly
1/2 cup butter
Cream. butter, sugar and cornstarch. Add yolks and vanilla. Bake in pastry lined pan in a m .oderate oven. When pie is ready, set aside to cool a few m .inutes then cover with m .eringue m .ade from.: 3 egg whites 5 Tbsp. sugar
Brown in 325°oven.
(Mrs. Emmett) Alice Mitchell
- 92 -
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STRAWBERRY PIE
1 can evaporated milk {large) 1 pkg. strawberry jello 1/2 cup sugar
1 small can crushed pineapple (drained)
Crust of vanilla wafers or graham crackers
Whip cold milk in cold bowl. Add jello and beat . Add sugar and pineapple. Pour into crust and chill.
{Mrs. Blann) Nancy Holloway
CHERRY COBBLER
1 cup sugar 1 cup flour 1 tsp. baking powder (mix)
1/ 2 cup sweet milk 1/ 2 cup butter in pan
melted
Warm any kind of fruit anp pour over batter and bake. I use 1 stick of margarine instead of 1/ 2 cup butter.
Mrs. Virgil Wr ight
PINEAPPLE ICEBOX PIE
1 can Eagle brand condensed milk
Juice of 3 lemons
1 sm.all can crushed pineapple {drained)
1/ 2 pt. whipping cream
Mix together thoroughly the condensed milk, lemon juice and drained crushed pineapple. Pour into gra- ham. cracker pie crust and let stand in refrigerator for several hours. Before serving, whip cream. and spread over t op of pie.
GRAHAM CRACKER CRUST
20 Whole g1;aham crc:\i::.kers 1/ 2 stick margarine
Crush g raham crackers and m .ix thoroughly with margarine. Place in pie plate and mol~ int o sh~pe w ith a smaller pie plat e . Recipe for this crust is give n on Graham. Cracker box, but w e om.it sugar.
2 e gg whites 1 cup sugar
(Mrs. Joe F.) Katie Ford
FOOLISH PIE
1 tsp. vinegar
Beat whites of eg g s well . Add slowly, as you con- tinue to beat, the sugar· and vinegar. Pour int o pas - try that has b e en 3 / 4 cooke d, and bake in a slow oven until the m.ixture will hold its shape. Remove pie from stove and finish filling pan with sliced pine - apple cut into small pieces, or b a nanas. When pie is cold, serve with whipped cream .
Combine
(Mrs . Leo Z . ) Naomi S e al
KENTUCKY PIE
4 beaten eg g yolks 1 and 3 / 4 cups of sugar 4 Tbsp. corn starch or flour 3 / 4 cups butter 1 tsp. cinna m .on 1/ 2 tsp. nutme g 1/4 tsp. soda disso lved in 1/ 2 cup
buttermilk. Add 1 cup raisens and 1 cup of pecans . Cook on unbaked pie crust at 300° until done (about 1 hour). Cover with m .eri ngue .
(Mrs. Mike) Pauline Mihalic
- 94 -
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ANGEL PIE
4 egg whites (well beaten) 1 cup sugar beaten in t he
whites very slowly and until it looks g l azed. Pour in a well greased p i n pan and cook 1 hour at 275°. When cook put the lemon filling in and top with 1 cup cream whipped.
FILLING
Cook egg yolks and 1 / 2 c u p sugar over hot water till thickens, then add juice of a lem.on and srn.all p iecer of butter, (let this coo~ before pouring in cold cr~st.
LEMON PIE (old fashioned)
1 cup sugar 3 egg yolks 4 level Tbsp. flour
1 can pet milk (or 1 cup) and 1 cup milk.
(I use 2 cups milk instead)
C ook tiL thick t h en remove from fire and add a piece of butter - s i ze of an egg - juice of two lemons and rind of one. Pou r in baked p ie shell, and add (on top) the beaten whites to which has been added 6 Tbsp. sugar and p ut i n stove for few minutes to brown.
I find if you will bring t h e meringue to edge of crust (seal) i t will not shrink.
Mrs. Ruby Hine s
- 95 -
APPLE TART
Butter an 8" pie plate thi'ckly and cover the bottom with 3 /4 cup fine granulated sugar. Over the sugar arrange about 5 tart apples, peeled, quartered, and cored. (I ~se Jonatham apples when they are available.) Sprinkle the apples with 1/2 tsp. nutmeg, the grated rind and juice of 1/2 a lemon, and dot with 2 Tbsp. butter. Cover with tart dough made as follows.
TART DOUGH
$Ht 1 cup flour into a bowl, and make a well in the cen- ter. In the well put 'l egg yolk, 1 Tbsp. sugar, 1/2 cup real butter (soft), the grated rind of 1 lemon, and a pinch of satt. Mix the center ingredients into a smooth paste , and then quickly work in the flour, using a very little water, if needed~ to make' a firm dough that cleans the sides of the bowl. Wrap dough in waxed paper and chill for al:?out 2 hours. Unless this dough is chilled, it is hard to roll out.
Roll about 1/8 inch thick, lay over apples, and bake in a moderate o-ven (about 3750) for about 30 minutes, or until apples are tender and the crust is golden. Serve wa:rm with whipped cream, sugared and flavored to taste-. Of Gour s e this• is rich enough to kill y-ou, but it ta.stes so go·od you will die happy~
(Mrs. Oscar} Cleo Burris
- 96 -
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GRAHAM CRACKER CR UST
20 whole graham crackers 1/2 stick margarine
Crush graham c:rackers and mix thoroughly with mar- garine. Place in pie plate and mold into shape _·w ith a smaller pie plate. Recipe for this crust is given on graham. cracker box, but we om.it sugar.
{M-r·s. Joe ,:F •. ) Katie· Ford
PIE CRUST
3 cups flour 1 whole egg 1 cup shortening 2. tsp. vinegar
Beat in a measuring cup 1 whole egg and add to this egg in the measuring cup 2 tsp. vinegar and finish fill- ing cup with water until 3 / 4 full. Blend shortening into flour then add egg mixture. Makes 3 medium pie shells or 2 large ones. Bake in moderate oven till brown.
- 97 -
CARROT PIE
1 -1 / 2 cup grated carrots 1 cup sugar Scant tsp. cinnam.on Scant Tbsp. ginger Sm.all piece of butter
3 eggs beat e n 1/ 2 cup milk 2 Tbsp. flour Pinch of salt
Add sugar m .ixed with the s pices to grated carrots. The beaten e ggs should then be added to milk and butter. Bake in uncooked crust in a slow oven.
(Mrs. John) Franell Calhoun
PUMPKIN PIE
- Serve with whipped cream -
1 cup strained pumpkin 1/2 tsp. salt 3/4 tsp. ginger 1/ 2 tsp. cloves 2 tsp. cinnamon
1 tsp. nutmeg 2 cups sugar 4 eggs 2 cups Carnation milk 1-1 / 2 tsp. vanilla
flavoring
Mix all dry ingredients in the strained pumpkin - Stir well - Add eggs and milk - Blend well ,-. Pour in unbaked pie shell - Cook at 350° until pie is set - about 20 minutes.
(Mrs.P.K.Jr.) Ruth Lutken
Sandwiches ~ Salads
Sahl Dresstngs Soups YSauces
PIMENTO AND CHEESE SANDWIC HES
Take 1 can pimento es, drain off liquor and m .ash to a paste; to this add enough grated or m .ashed cheese to ··' make a thick paste , add salt and Cayenne pepper to taste, and spread between thin slices of bread which have been previously spr ead with m .ayonnaise . The mayonnaise may be om.itted, if preferre d.
CHICKEN SALAD SA NDWICHES
In m .aking chicken salad for sandwiches , cut the chicken and celery into smaller pieces t h an ordinarily and serve between thin slices of bread which have been previously spread with m ayonnaise.
GKEEN PEPPER SANDWICHES
Spread very thin slices of bread with mayonnaise, and put between the layers, very thin slice s of bell peppers.
CLUB HOUS E SANDWICHES
Toast a sufficient quantity of b read c ut as thin as is possible to toast; when cold spread both sides with mayonnaise; have sliced cold fowl, either chicken, tur k ey o r duck; and break- fast bacon broiled until crisp. Put on one side of each sandwich a j;;lice of fres h tomato cut very thin, or broile d sliced tom.ato, as prefe rred , then a. slice o f the fowl and of the bacon and add a small leaf of very cris p lettuce ; put the slices of toast together and serve while crisp.
-98 -
TURKEY SANDWICHES
1 can boned turkey minced fine, add 1/3 as much cel- ery chopped fine, white grapes, nuts and add mayon- naise.
1 lb boiled ham
(Miss) Mary Jane Hall
HAM SPREAD
1 tsp . mustard 6 hard boiled eggs Small jar sweet pickles
Run ha:m, boiled eggs, and sweet pickles through food chopper, add mustard and m .ayonnaise.
Good for hearty sandwiches or party sandwiches finger ones cut with pinking shears or open faced and sprinkled with grated yellows of hard boiled eggs.
(Mrs. A . L.) Sarah Metz
SHRIMP SANDWICHES
1 can shrimp mashed very fine with a fork, cut very fine 1/ 3 as much celery, sprinkle with salt and gen- erously with red pepper. Put the juice of 1/3 lemon on and add mayonnaise to spreading c ·onsisten·cy ..
(Miss) Mary Jane Hall
HAMBURGERS
Your ham.burgers will be. better this way.
1 lb . ground beef 1 egg
1 slice bread softened in milk
Season to taste - then cook regular way .
Mrs. Ruby Hines - 99 -
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PARTY SALAD
1 can tomato so.up 3 pkg. Philadelphia cream cheese
(Or 1 1/2 pkg. large size) 2 Tbsp. gelatin 1 cup m .ayonnaise 1 1/ 2 cups celery, green pepper, onions--chopped fine
Heat soup, add chees~, stir until smooth, add gelatin which has been dissolved in 1/ 2 cup cold water. Cool, add vegetables., and pour into m .ol4s.
(Mrs. Bright) Jessie Hunter
ASPARAGUS SALAD
1 pkg. lime jello l cup boiling water 1/ 3 cup cold water 1/ 4 tsp. salt l can asparagus tips 1 cup mayonnaise
1/2 cup milk 1/2 cup grated cheese 1 Tbsp. onion juice
. 1 Tbsp. vinegar Cayenne to taste
Dissolve Jello in the boiling water and stir until dissolved. Cool. Mix the other five ingredients and add to the Jello mixture. Cut the asparagus tips and place in individual molds ; pour th.e mixture over and place in refrigerator.
(Mrs. I. W.) Mary N. McDonald
COCA COLA SALAD
2 cokes 1/2 cup .. nuts.: 1 pkg . lime jello 1 s:mall bottle olives
Heat one coke, dissolve lime Jello. Add other coke . Add olives and nuts and place in refrigerator to congeal.
(Mrs. I. W.)MaryN. McDonald 100 -- ·:
CORNED BEEF SALAD
Serves 8. (Try for Ladies Luncheon.)
1 cup chopped c e l ery 1 onion grated (small} 3 hard boiled eggs sliced 1/ 2 green pepper chopped 1 can corned beef (broken}
3/4 cup mayonnaise 1 can beef bouillion 1 can water 1 pkg. lemon j ello 1/ 2 envelope Knox gelatin
Heat bouillion and water and melt jello and gelatin in this. Add other ingredients, mold in flat pan. Cut in squares to serve.
(Mrs. Martin} Gladys Klindworth
TOMATO ASPIC
2 cans tomato soup 2 pkgs. lemon jello
Pour into loaf pan and let it set. Serve on lettuce with shrimp dressing over it. Serves 16 .
Dressing 1 pt . heavy sour cream 1/ 2 cup catsup 1 tsp. salt 2 Tbsp. Worchestershire 2 Tbsp. horseradish
1 tsp. paprika 1/ 2 tsp. dry mustard 1/ 2 lb . grated shrimp
sauce
(Mrs . Carson} Morella Hughes
- 101 -
CHICKEN SALAD ROY AL
2 cups chicken, cooked and cut up 1 can English peas 1 Tbsp. plain gelatin 1 cup rrayonnaise 1/2 cup water
Drain juice from peas . Measure and add water to make 1 cupful. Soften gelatin in 1/2 cup cold water, then dissolve by adding vegetable juice boiling hot. Cool. Add peas, chicken, and mayonnaise. Pour into a mold or individual molds and chill. Serve on lettuce. (Instead of chicken you can us~ tuna or salmon.)
(Miss} Mary Jane Hall
LIME-AVOCADO SALAD
1 pkg. lime jello 1 Tbsp. lemon juice 1 pkg. cream cheese
Small can crushed pine - apple and juice
1 Avocado pear m .ashed fine
Dissolve Jello in cup of boiling water. Mix all other ingredients thoroughly and congeal. More lemon juice may be added if a tartar salad is desired.
Two or three drops of green coloring m .ay be added for color.
(Mrs. Roy) Margaret Nelson
- 102 -
SHRIMP SALAD
1 lb. fresh shrimp Few drops onion juice 3 hard boiled eg g s Salt to taste 1 clove garlic 1/ 2 cup celery, Juice ofhali a lemon chopped fine Enough mayonnaise to mix thoroughly
Let star,i.d in refrigerator several hours before, serving.
(Mrs . Roy) Margaret Nelson
CHICKEN SALAD
1 large fryer Juice of 1/ 2 lemon 3 hard boiled eggs 1 tsp. grated onion 1 cup celery , chopped fine Salt to taste Enough hom.e -made m .ayonnaise to m .ix
Steam whole chicken until tender. Cut in large pieces with scissors and add other ingredients. Let stand several hours in refrigerator before serving. Garnish with m .ayonnaise and large stuffed olives.
(Mrs . Roy) Margaret Nelson
HOT CHICKEN SALAD
2 cups chopped chicken 2 Tbsp. lemon juice
1 cup blanched alm.onds 1 1/2 cup celery
1/ 4 cup broth 1 cup mayonnaise 1 pimiento
2 Tbsp. grated onion Salt and pepper to taste
Mix ingredients. place in baking dish, top with 1/3 cup cheese and · crushed potato chips , serves 6 to 8 . Bake till hot through and serve.
(Mrs. C . R.) Bertha Murphey
- 103 -
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BLACK CHERRY SALAD
I pkg . orange jello 1 medium size can black pitted cherries 1 Tbsp. Knox Gelatin dissolved in 1/ 2 cup cold water 1 cup boiling water
Dissolve jello in boiling water and add gelatin which has been soaked in cold water. Cool and add cherries with juice from can. Pour in mold and let conge al.
Top Layer : 1 orange jello 1 cup boiling water 1 large or 3 small pkgs. cream cheese Sections from. 4 o.ranges
Mash cream cheese and add juice from. oranges to m~sh thoroughly. Dissolve jello in boiling water and let cool. Add cheese mixture and when thoroughly cold add to top of other m.ixture in m .olds. Top with cream cheese softened with orange juice and an orange section and black cherry on top.
1 pkg . cherry jello 1 pkg. lemon jello
(Mrs . Roy) Margaret Nelson
FROZEN SALAD
2 cups hot water 1 can whde cranberries
1 1/ 2 cup celery, chopped 1 cup chopped pecans
1 small can crushed pine - apple (Do not drain.)
Mix jello and water until jello is dissolved . Add other ingredients and chill until firm.
(Mrs. Buck) Mary Palmer
- 104 -
FROZEN SALAD
1 3-oz. pkg . cream cheese 1 cup m .ayonnaise 1 Tbsp. cream
1 No . 2 1/ 2 can fruit cocktail
2Tbsp. sugar 1/ 2 pint cream , whipped
Mix in order and freeze until firm. Serve on lettuce .
(Mrs . Blann) Nancy Holloway
LIME PINEAPPLE SALAD
1 pkg. of lime jello 1 cup boiling water 12 marshmallows 1 large can pineapple (with juice) 1 Tbsp. mayonnaise 1 cup cooking sherry 1 cup nuts 1 pkg. cream cheese (creamed)
Pour the water over the jello and m.arshm.allows . Add other ingredients and allow to congeal. Serves 10 .
Mrs . L . E . Williams
CHICKEN SALAD
2 cups diced cooked chicken 1 cup diced celery
2 Tbsp . lemon juice 2 hard boiled eggs 1/ 2 cup diced apples 1 cup chopped pickles 1 tsp . salt
1 cup chopped nuts 1/ 2 cup mayonnaise 8 stuffed olives diced
Place ingredients in large bowl, toss lightly . Serve in lettuce cups.
Mrs . Lona R . Wallace
- 105 -
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SHRIMP-AVOCADO SALAD
Boil I lb. shrimp rapidly for 10 minutes with 1 clove garlic, salt, pepper, and 3 Tbsp. Worchestershire S'auce. Run cold water over shrimp to cool, then peel and clean and put into refrigerator to chill. Cut up 1 cup crisp celery, two hard boiled eggs, 1 green onion, and two cucumber pickles . Add to chilled shrimp and moisten all thoroughly with your favorite m.ayonnaise or French dressing .
Peel and halve two ripe, but firm., Avocados and fill with good French dressing. Allow to stand 5 to 10 m.inutes, pour off dressing, fill with shrim.p m .ixture, arrange on crisp lettuce leaf and serve with crackers or croutons.
CRANBERRY SALAD
Dissolve 2 pkgs. raspberry gelatin in 3 cups hot water. Add one 16-oz. can strained cranberry sauce (j'elly) to hot gelatin.. Stir at intervals. Let stand until partially ccngealed . Add four apples that have been pared and grated, 15 marshmallows cut into eighths and 1 cup broken nutmeats . Whip 1/2 pint heavy cream and fold into mixture . Mold as desired. Serve on lettuce with dressing of half whipped cream and half mayonnaise.
(Mrs . J. D.) Eula Holder
- 106 -
CONGEALED OR FROZEN FRUIT SALAD
2 e gg yolks 1 Tbsp. flour 1/ 2 cup sugar 1/ 8 tsp. salt 1 cup fruit juice (orange, pineapple, fruit cocktail
juice - any of this) 1 small pkg . Philadelphia Cream. Cheese 1 Tbsp. gelatin 1/ 4 cup water 1 cup cream., whipped 1 doz. m .arshm.allows 1 can drained fruit cocktail 1 small can sliced pineapple
Mix t~ether in top of double boiler the flour, salt, su- gar, egg yolks, and fruit juice. Cook until thick. Add g elatin which has been soaked in 1/ 4 cup cold water. Let cool. Add cream cheese blended with a little of the cream. . Add the cut-up rrarshm.allows, whipped cream., and the fruit (cocktail fruit and cut-up pineapple). Pour into molds or a pan and place in refrigerator to congeal or freeze.
(Miss) Mary Keith Moffat I
SUNDAY NIGHT SALAD
6 m .edium.-sized tomatoes 1 can Underwood deviled ham. 4 Tbsp. mayonnaise
1/ 2 cup diced celery 1 chopped hard boiled egg 1 head lettuce
Cut slice from stem.-end of tomatoes and scoop pulp into bowl. Chill tomato cups in refrige r ator . Mash tomato pulp and the n add deviled ham., m .ayonnaise and chopped celery. Mix tho roughly. Heap mixture in chille d tomato cups, sprinkle with ha:r d-cooked eggs and serve each in l e ttuce lea f n e st . M a kes 6 s e rving s.
(Mrs. A. K.) Josephine Faust
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MO L D E D CHICKEN SALAD
1 cup d i c e d cooke d chicken or 1/ 2 cup chicke n a n d 1/2 c u p pork or veal 2 Tbsp. c h opp e d stuffe d olives 2 Tbsp . c hop ped pim i e nt o 1/ 4 cup c hopped cuc u m b er 1/ 4 cup c h o pped celery . 1/ 4 cup s live r ed t o asted almon d s 1 Tb s p . l emo n juice 1/ 4 ts p. s a l t 1 1/ 2 t sp . u n flavor e d ge l at i n 2 Tbsp . c old w a ter 1/ 2 c up m a yonn aise 1/ 2 c up w h i pping cream.
Ble nd m .e at, o l vies , pimient o , c u c um.be r , cele ry, alm.onds, lemo n j uice , s alt. S oak gelatin in c old w a t e r five minutes; diss o l ve o v e r boiling wate r . Stir two Tbsp . mayonnaise int o gelat i n m ixture ; ble n d thoroughly; add remaining mayo- nna is e. Whip c ream; fol d into mayonnaise. Fold whipped cream. mixture into c h icken m. ixtu re. Rinse molds with cold wate r . P o u r sal a d mixtur e int o m .olds, chill until firm.. Unm.old ; g arn is h with l e t t u ce ; cut large slices of canned pine apple i n t o h alve s ; place a round base of salad and put a m.ara c h i n o c h e r ry int o th e c enter of each half.; sprinkle t op of salad w ith p a p rik a .
(Miss ) A n ona Brashear
- 1 08 -
STRAWBERRY SALAD
2 pkgs. strawberry jello 2 cups hot water 1 12-oz. pkg. frozen strawberries 1 small can crushed pineapple (drained) 1 large pkg. cream cheese 2 Tbsp. mayonnaise 2 Tbsp. sugar 1 carton sour cream
Mix jello, water, strawberries, and pineapple. Pour 1/ 2 in a mold to congeal. Keep other half out to use later . Spread 1 carton of sour cream. over con- gealed mixture. Let harden . Add remaini_ng mixture and congeal. Mix cream cheese, mayonnaise, and s u gar . Spread over top and chill.
(Mrs. Blann) Nancy Holloway
POT A TO SALAD
1 small onion 2 slices bacon, diced 2 1/2 ts p . salt 4 large sticks celery 1/2 cup vinegar (weak) Chopped lettuce 4 cupfuls• sliced boiled potatoes 2 hard-cooked eggs 3 Tbsp. salad oil 1 Tbsp. minced parsley
P u t the chopped onion in a large bowl, add the salt, pepper and vinegar, and let stand ten minutes; then slice in the potatoes while still warm and mix thoroughly. Add the oil, celery cut fine, bacon fried to a crisp, and the bacon fat from frying the bacon; then add the par - sley. Arrange on a bed of chopped lettuce and garnish with the beets and hard-coo ked eggs that have been chopped.
Mrs. Vida Davi:'es
- 109 -
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FRENCH POTATO SALAD
About 4 large Irish potatoes cooked in jackets. Cool and dice. Don't put in refrigerator. Make up recipe of French dressing. Shake well and pour in large (qt. size) fruit jar. Chop about 3 stalks celery. Three or four green onions, 1/ 2 bunch (small) parsley, real fine. Put all of this in the fruit jar with the French dressing. Let stand a while, then pour over diced po t atoes. Add fresh ground black pepper to taste and possibly a little more salt.
FRENCH DRESSING
4 oz. olive oil 2 oz. cider vinegar 1 tsp. salt
Level tsp. sugar About 3 drops tobasco 2 pods gar lie, cut in half
Shake well. Take out garlic after about two hours. The olive oil is the secret - - other oils will not do.
(Mrs. W . E. ) Dibba Watts
COCA COIA SALAD
1 large can bing cherries (#2 can) 1 large can crushed pineapple (#2 can) 2 pkg. cherry jello 2 bcttles of Coca Cola 1 cup chopped pecan nuts
D rain juice from cherries and pineapple and heat 1 1/2 cups juice, then add heated juice to jello, dissolve well and add Coca Cola to jello mixture. When mixture begins to congeal, add pineapple, cherries, and nuts.
(Mrs. Albert) Cornelia Riddle
- 110 -
"COKE" SALAD
2 pkg. cherry jello 2 small Coca Colas #2 1/2 can Black Cherries
#2 can crushed pineapple 1 large pkg . · cream. cheese 1 cup nuts
Drain juice from cherries and pineapple. Heat this to boiling to dissolve the jello. Add the cokes . Place in refrigerator until it begins to c.ongeal. Add remaining ingredients and chill until ready to serve. Place on let- tuce and serve with Miracle Whip Salad Dressing .
(Mrs . Bryce) Clytee Prestage
CRANBERRY SALAD
2 cups raw cranberries 1 orange
2 cups boiling water 1 cup crushed celery
3/4 cups sugar 1 pkg. Black Raspberry Jello 1 pkg. Black Cherry Jello
1 cup crushed pineapple 1 cup pecans
Wash and grind your cranberries and orange . Add 3/4 cup sugar and set aside. ' Dissolve 2 pkg . jello in 2 cups boiling water. When jello cools, add it to cran- berries, add celery, pineapple, and pecans. Serves 12 .
(Mrs. Otho) Dot Johnson
LIME-CUCUMBER SALAD
For 6 servings, dissolve 1 pkg. lime -flavored gelatin in 3/4 cup hot water. Let cool. Add 1/2 cup lemon juice, 1 Tbsp. grated onion, 1 cup mayonnaise, 1 large cucum.ber, chopped fine. Mold and chill in refrigerator until congealed and ready to serve.
(Mrs. Bright) Jessie Hunter
- 111 -
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HOT POTATO SALAD
6 medium-sized potatoes 4 Tbsp. vinegar 2 Tbsp . chopped parsley 4 Tl::sp.salad oil 1/2 cupful diced celery 1/ 2 tsp . lemon juice
Salt and pepper
Wash and cook potatoes w ithout paring in boiling salt water until tender. Cool, peel and cut into thin slices. Arrange a layer of potatoes in the bottom of dish; · sprinkle with salt, pepper, one Tbsp. chopped parsley and 1/4 cupful diced celery. Mix the vinegar, salad oil, and lemon juice together and heat just to the boiling point. Pour half of it over the potatoes; t hen arrange the remaining potatoes on top and sprinkle with salt, pepper, tl£ rem.aining parsley, celery, and oil dressing.
Mrs. Vida Davies
VEGETABLE SALAD
2 tsp. unflavored gelatin 3 Tbsp. cold water 3/4 cup boiling water 3 Tbsp. sugar 3 Tbsp. vinegar 2 tsp. lemon juice
1/ 2 tsp. salt 1/ 2 cup chopped celery I/ 4 cup chopped green
pepper 1 Tbsp. chopped pimiento 1/ 4 cup grated carrots 1/ 4 cup shredded cabbage
Soak gelatin in cold water five minutes; add boiling water; stir until dissolved. Add sugar, vinegar, lem.on juice, salt; chill until mixture starts to thicken. Stir in celery, cabbage, green pepper, pimiento, carrots ; Rinse m.olds with cold water. Pour salad mixture into molds ; chill until firm. Unmold on bed of lettuce or water cress; gar- nish with sliced tomato es and stuffed olives.
(Miss) Mildred E. Brashear -112, -
SHRIMP SALAD
Eight or nine inch mold of tomato aspic (4 to 6 cups) . If preferred, put into in~ividual molds.
1-1/2 cups cooked shrimp 1/ 2 cup walnuts, coarsely
chopped 1 cup thinly sliced celery
1/4 cup sliced stuffed olives
1/ 2 cup mayonnaise 1/ 4 cup French dressing
Make tomato aspic day ahead. Also cook and clean shrimp day ahead and refrigerate both. Shortly before serving, m .ix 1 cup shrimp that has been cut into bite size, celery, walnuts and olives with blended m .ayon- naise and French dressing. Fill center of aspic with mixture, garnish with walnut halves and rem.aining shrimp.
(Mrs.H.G.) Jane Wood
CONGEALED FRUIT SALAD (Serves 8)
1 pkg ~ lime j ello 1/2 cup mayonnaise I cup whipping cream
1/2 cup Maraschino cherries
3 ounces (1/3 cup) cream 2 cups canned fruit
(pineapple, peache s, pears) cheese
I cup chopped pecans
Mix jello according to directions on package and let stand in refrigerator until it reaches the "ropey" stage. Beat until fluffy . While jello is reaching "ropey" stage, com.bine m .arshm.allows, fruits , and nuts and let stand until m .arshm.allows have softened . Combine m .ayonnaise, whipped cream., and cheese; mix until creamy. Add fruit mixture to fluffy jello and fold in the whipped cream mixture. Pour into shallow dish and let congeal in refrigerator . Cut into squares and serve on lettuce leaf with whipped cream. or m.ayonnaise.
(Mrs. Mike) Pauline Mihalic - 113 -
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BORSHT (BEET SOUP)
1 # 3 03 can sliced beet s I / 3 cup sugar 1 can water 5 lem.ons
Run beet s through Foley 1s Food Mill, add wat er, sugar and bring to good boil; s k im . Remo v e from heat and add juice of 5 lemons.
Serve cold wit h milk and sour cream. or w ith butt ermilk and cot tage cheese. Good with boiled pot atoes or boiled eggs adred at table.
(Mrs. A. L . ) Sarah Metz
- 114 -
ROTISSERIE SALAD DRESSING
2 or 3 cloves of garlic 1/2 cup Wesson Oil 1 tsp . Lea &: Perrin 1 tsp . black pepper 1 tsp. paprika
grated 1 cup mayonnaise 1/4 cup Chili Sauce 1/4 cup Ketchup 1 tsp. prepared mustard Juice of one lem.on
1 tsp . grated onion Salt to taste
Put in fruit jar and mix thoroughly . Better when made a day or two before it is to be used.
(Mrs. Roy} Margaret Nelson
T ETOU DRESSING
1 cup sour cream. 1 cup m.ayonnaise 1 1/2 tsp. lemon juice 1 clove garlic minced
1 (11/2-oz . } Wedge Bleu cheese crum.bled
1/8 tsp. celery salt
Combine all ingredients and blend well. Yield 2 cups.
(Mrs. J. B. } Dixie Knight
2 Tbsp. sugar 1 tsp. salt 1 tsp. mustard
SOUR CREAM DRESSING
2 Tbsp. lemon juice 2 Tbsp. vinegar 1 cup sour cream.
Mix first five ingredients. Place in covered dish in refrigerator for one hour. Whip cream until light (not stiff}, add other ingredients and mix. Serve on slaw, sliced cucum.pers, or m .ixed vegetable salad.
(Mrs. Buck} Mary Palm.er
- 115 -
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KLINDWORTH SEA FOOD OR SALAD SAUCE
2 Tbsp. chili sauce 3 Tbsp. ketchup 1 tsp. salt
1/2 lemon - squeezed 1 bud garlic crushed · 1 tsp. finely chopped
2 tsp. horseradish (prepare4) 1/2 tsp. Worchestershire sauce
s·hallots 1/2 tsp . finely_ chopped. parsley
Mix well and chill.
.{Mrs. Martin} Gladys Klindworth
REMOULADE FOR SHRIMP
3 cups m.ayonnaise 2 Tbsp. chili sauce 1 Tbsp. horseradish
1 '11:sp. horseradish mustard
1 Tbsp. grated onion 1 button garlic ( through
press}
Mix all ingredients together and chill.
(Mrs. Buck} Mary Palm.er
PETIT SAUCE
8-oz. pkg. cream cheese (Soften and l)eat . )
Add 3 Tbsp. confectioners sugar. Add enough cream to make smooth and thick.
Serve with bing cherries and brown sugar sauce, or with strawberries and crushed pineapple.
(Mrs. Jack} Virginia Matthews
- 116 -
BARBECUE SAUCE
M -elt one stick of butter or oleo. Add one #2 can tomato juice, 1/2 bottle catsup, 11/2 Tbsp. Worches- tershire Sauce, 1 Tbsp. Tabasco Sauce, one m ,edium. size onion, chopped, 1 tsp. salt.
Simmer (do not boil} for 10 minutes.
(Mrs. Russ} E-ra May Price
EASY :HOLLANDAISE SAUCE
Melt 4 Tbsp. butter in a S:1.ucepan; in this cook 4 Tbsp. flour and 1/2 tsp. salt, add 2 cups of liquid (chicken broth or water) ari.d stir until the mixture boils and thickens. Add the yolks of 2 eggs, beaten light and diluted with a little of the hot mixture. Then add lemon juice, a small amount at a time, until right flavor {generally about one lemon), then add 2 Tbsp. butter and beat smooth.
{Mrs. Howard} Margaret Sluyter
- 117 -
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SWEET-SOUR BACON DRESSING FOR GREEN SALAD
Dice and fry slowly until crisp: 4 to 6 slices bacon
Remove bacon bits to paper towel and save.
Measure : 3 Tbsp. of the bacon drippings Add to it: 2 Tbsp. vinegar I Tbsp . sugar 1/ 2 tsp. salt
Stir over low flame until sugar is dissolved and bring to a boil. Pour immediately over s alad greens and serve sprinkled with bacon bits.
For salad greens use any com.bination of lettuce, leaf lettuce, Boston lettuce, water cress, fresh tender spinach leaves, turnip g reens {if very young} . Be sure to include a little chopped gre e n onion, chives, or garlic . Serves four .
{Mrs . Brice) Betty Jane McEuen
RUSSIAN DRESSING
1 p t. Miracle Whip Salad dressing
1/ 2 Lottle chili sauce 1 / 4 bottle tomato cats up 2 Tbsp . Won:estershire
sauce 1/ 2 tsp . hot sauce 1- 1/ 2 Tbsp . pickle relish
1 Tbsp . horse radish 1 / 2 cup chopped celery 1/ 2 cup chopped green
pepper 2 Tbsp. minced onion Juice of 1 / 2 lemon
Mix all ing redients, place in covered jar and keep re- frigerated until ready touse. Excellent on green toss salad .
{Mrs . Bryce) Clytee Prestage
......,
Vegetables
BROCCOLI AND ONION CASSEROLE
Ingredients
2 pkg . frozen broccoli spears 1 small can tiny white onions White cream sauce made with:
4 Tbsp. butter 2 cups milk 3 to 4 Tbsp. flour Seasoned w th 3 - 1/ 2 tsp.
Worcestershire sauce and 5 tsp. canned onion juice, salt and pepper.
Grated cheese for casserole topping.
Instructions
Cook broccoli according to instructions on the package. Make the white cream sauce, melting the butter over low heat, blending the flour slowly and stirring in the milk and seasonings very slowly, stirring constantly so that the sauce will be smooth. Butter casserole dish, add a layer of broccoli, dot with onions, then a layer of cream sauce, another layer of broccoli, onions, and cream sauce until the dish is full. Grate cheese on top. Bake in 350° oven for 3 0 minutes.
2 large onions 1-1 / 2 cups milk 1 tsp. sugar 1/ 2 tsp. salt
(Mrs . Clay) Dean Alexander
ONION RINGS
1/ 2 tsp. baking powder 1 egg 1 cup flour
Slice onions in 1/ 4 inch slices and separate into rings. Let stand in milk 30 minutes. Make batter of remaining ingredients, using milk in which onions were soaked. Dip each ring in batter and fry in deep fat until brown. Fry only a few rings at a time to avoid sticking together.
(Mrs. Buck) Mary Palmer
SWEET - SOUR BEETS
(May be served as a vegetable, a garnish, or a relish) Serves 4-6
Remove from
1 can (size 303) small, whole red beets 1/ 2 cup of the liquid
Pour remaining liquid in splall sauce pan and add to it:
1/3 cup sugar 1/3 cup vinegar ( tarragon, wine, salad, or plain) pinch salt 3 whole cloves
Stir and bring to boil. Pour over beets in can. Liquid should com.pletely cover beets.
Let stand 10-15 minutes and serve warm (drained) or chill and serve cold.
Beets may be sliced before liquid is poured over them .
(Mrs. Brice) Betty Jane McEuen
CARROT MOUSSE
2 cups carrots, cooked and pureed
2 cups top milk 4 eggs, separated
4 Tbsp. flour 2 Tbsp. butter
1 Tbsp. onion, grated salt and pepper, to taste
Make cream sauce of flour, butter, milk. Add carrots, onion, and beaten egg yolks. Cool. Add stiffly beaten egg whites. Pile in buttered loaf pan or ring mold, place in shallow pan of hot water. Bake one hour in moderate oven.
(Mrs. H. W.) Merle McMillan
- 120 -
• STRING BEAN CASSEROLE
1 can French style beans 1 can cream of mushroom
soup
1/2 stick margarine, melted
4 Tbsp. Worcestershir e sauce
1/ 2 pkg . Ritz crackers
Drain beans and spread in casserole about 10 by 16. Add Worcestershire sauce to mushroom. sauce and pour over beans. Salt lightly. Crush crackers and spread thickly over top. Pour melted margarine over crumbs and sprinkle with paprika. Cook in 400 degree oven until soup begins to bubble through.
(Mrs. Buck) Mary Palmer
MARINATED BEANS (GREEN)
A good brand of whole canned beans, drained.
Salt and pepper to taste.
As much thin sliced onion as you. like.
An equal amount of vinegar and Wesson oil, to cover beans .
Soak for 24 hours in the solution of oil and vinegar . Take out of solution and serve cold .
(Mrs . W. E . ) Dibba Watts
GREEN BEANS PUERTO RICAN
2 cans whole beans 3 Tbsp. butter 1 Tbsp. minc ed onion
Juice 1/ 2 lemon 1 Tbsp. chopped green
pepper Salt and pepper
Put beans in casserole (straight). Melt butter, add onion,
- 121 -
l
[_
GREEN BEANS (Continued) PUERTO RICAN
green pepper, etc . to heat and season.
Pour over beans. Run in oven I cover casserole with foil.
(Mrs. Ralph) Sadie May Todd
BAKED BEANS
1 large can Pork and Beans 1 can drained tomatoes 1 Tbsp. prepared mustard 1 c hopped onion
2 Tbsp. molasses Salt'~ pepper, and
garlic to taste
Combine ingredients - Top with strips of bacon and bake at 350° for 1 hour.
(Mrs. W. E. , Jr.) Rosemary Watts
BAKED BEANS
2 cups dried Navy beans 1/2 lb. boiling bacon
(s'liced thick) About 1 tsp . salt 1/ 2 cup old fashioned
molasses
1/ 2 tsp. mustard (dry kind)
2 Tbsp. catsup (optional) 1 large onion, chopped Boiling water
Wash and pick over beans; cover with 1 qt. water and soak over nite. Cook slowly until beans burst or are just tender. Drain, place 1/ 2 the beans in an earthen- ware beanpot or casserole. Bury part of bacon in beans and add 1/2 of combined seasonings. Add remaining beans and seasonings. Lay rest of salt pork on top. Add boiling water to cover. Cover t he baking dish and bake six to eight hours in slow oven about 300 degrees. If nec es sary replenish water from. time to time to keep beans from. becom.ing dry.
(Mrs. W. E.) Dibba Watts - 122 -
ASPARAGUS CASSEROLE
White Sauce
1/2 stick butter ) 1/2 cup flour )
2 cups milk
Melt together until cream.y - then add milk and thicken.
Mix 3 boiled eggs (chopped) and 1 can chopped asparagus with sauce. Season to taste. Place in casserole - layer of crackers, layer of sauce m .ixture, layer of American cheese squares . Bake long enough to melt cheese . May be m .ixed and placed in ice box before used.
Mrs . H. P . Oliver
GREEN BEAN CASSBROLE
1 10-oz. can condensed m .ushroom. soup
1/2 cup light cream or milk 1 Tbsp. butter 1 Tbsp. flour 1/2 tsp . Worcestershire
sau,ce 1/2 cup grated sharp
cheese
1 tsp. finely chopped onion
1 No. 3 can of whole green beans cut to tiny bite size (fresh or frozen cooked beans will do)
2 Tbsp. finely chopped canned pim.ento
1/2 cup of buttered bread crum.bs
Com.bine soup, onion and cream., heat. Blend butter and flour and stir into soup m .ixture . Add Worcestershire. Cook until thick, stirring constantly . Stir in cheese until melted and blended well . Com.bine with beans pimento. Season with a dash of salt and pepper if desired . Pour into a casserole. Sprinkle with the crum.bs. Bake at 350° for 20 m.inutes, or until mixture is hot and the crum.bs have browne d. Yield: 6 to 8 portions.
(Mrs. A . M . ) Pat Wells - 123 -
[ ] l ] [_ ]
l ]
]
MACARONI MOUSSE
1 cup broken m .acaroni 1-1 / 2 cups scalded milk 1 cup soft bread crum.bs
(only inside bread) 1/ 4 cup melted but ter 1 cup chopped pimento 1 Tbsp chopped parsley 1 Tbsp. onion juice
2-1 / 2 cups grated cheese
Salt, t o taste Paprika Garlic salt (pinch) Accent 3 raw eggs - well beaten Black pepper
Cook m.acaroni and drain after rinsing in cold water. Pour scalded m .ilk over bread crumbs.
Add all ingredients - eggs last .
' Pour in large baking dish. Top with cracker crumbs and sprinkle with Caraway seed. Bake in moderate oven until thick.
Good with ham or roast .
(Mrs. W. E.) Dibba Watts
BEAN RELISH
2 cans French cut stri ng beans·
1 cup salad vinegar 3/4 cup Wesson oil
1 / 3 cup sugar 1 tsp. salt 5 buttons of garlic -
tied up in cloth
Mix vinegar and o t h er ing re dients and let com.e to boil. Lift out garlic. Chill, the n mix with beans that have been well draine d.
(Mrs . L. E.) Mimi Watson
PICKLED BEETS & O NIONS
Arrange in casserole one can of sliced beets (without juice) and one onion slic e d thin and rings separated.
-. 124 -
PICKLED BEETS & ONIONS {Continued)
Mix 1/ 2 cup sugar, 1/2 cup vinegar , l tablespoon flour and about 1/3 cup of the beet ju.ice . Boil for three or four m .inutes , or until clear , and pour over beets and onions , Put in refrigerator overnight, then put the contents into a pan and bring to a boil . Put back in refrigerator for another day before using. Keeps for about a week.
(Mrs . Roy) Margaret Nelson
CUCUMBER PICKLES
1 ·gallon jug Americ an sour pickles
5 lbs . sugar 2 boxes pickling spices 1 whole pod gar lie
1/2 cup imported olive oil
1/2 cup tarragon vinegar
Slice pickles one half inch thick round ways.
Pack in crock alternating sliced pickles and sugar and seasoning .
Last add olive oil and vinegar. Let stand for 10 days .
(Mrs . Dudley) Lucile Owens
WAT ERM ELON RIND PICKLE
Cut all the green from. the waterm.elon rind, cutting deep enough to get all the green off. Cut rind into 1 inch pieces. Soak rind for 3-1/2 hours in water containing 1/4 {one-fifth) ounce lime to 1 quart water. Drain and soak rind in clear water for 1 hour. Drain and boil rind 1- 1 /2 hours in fresh water. Drain.
Make a syrup of one pound sugar to each quart of water used . Use a quart of water to each_ pound of rind. Drop
- 125 -
WATERMELON RIND PICKLE (Continued)
waterm.elon rinds, gingeroot, whole all-spice, cloves, stick cinnam.on, and lemon into boiling syrup. Cook until the syrup thickens: and the fruit looks clear,, about 5 hours. You may cover the pot with a lid the first 1-1/2 hours of boiling. Add more syrup if needed and the- fruit has not cooked clear.
Proportions of ingredients for 8 pounds of rind:
8 lbs. watermelon rind 8 quarts water 8 lbs. sugar 4 lemons, thinly sliced
3 pieces gingeroot 32 balls all-spice 64 whole cloves without
heads 8 cinnamon sticks (3 inch
sticks)
(Mrs. Clay) Dean Alexander
- 126 -
SPANISH DELIGHT
1 can Spanish Rice 1 can yellow cream.ed
corn
1 lb . ground me~t 1 large onion, m .inced
Brown ground m .eat and onion in sm.all am.aunt of bacon grease. Add Spanish Rice and corn and mix well . C_over and let simmer slowly over a very low heat for one hour, being sure to keep the m .ixture stirred frequently .
(Mrs. Tillman) Margaret Ann Britt
CHEESE RICE MOLD
2 eggs, well beaten 1 /2 cup pet milk diluted
with 1/ 2 cup water 1 cup uncooked rice
1 cup grated sharp cheese
Salt and pepper
Bake 45 m .inutes at low tem.perature . Cook rice and put layer of rice and layer of cheese (alternate) in baking . dish. Pour over this the beaten eggs mixed with milk, have last layer cheese - and dot with butter . Bake .
Macaroni
(Mrs. Wiley) Katie Moody
MACORONI AND CHEESE
Salt and pepper to taste Oleo
Milk Cheese
Cook macaroni until tender, then place in c asserole, alternating with 1he cheese, oleo, milk, salt and pepper.
Cook in moderate oven 3 0 to 40 minutes . Be careful and don't let cook too dry.
(Mrs. Henry) Vashti Applewhite
- 127 -
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- mus_msb_00299_001_FrontCover
- mus_msb_00299_002_FrontPage
- mus_msb_00299_003_Letter
- mus_msb_00299_004_Welcome
- mus_msb_00299_005_Dedication
- mus_msb_00299_006_TableofContents
- mus_msb_00299_007_Appetizers
- mus_msb_00299_008_Page1
- mus_msb_00299_009_Pages2-3
- mus_msb_00299_010_Page4andBeveragesandBread
- mus_msb_00299_011_Page5
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- mus_msb_00299_013_Pages8-9
- mus_msb_00299_014_Pages10-11
- mus_msb_00299_015_Cakes
- mus_msb_00299_016_Pages12
- mus_msb_00299_017_Pages13-14
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- mus_msb_00299_019_Pages17-18
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- mus_msb_00299_030_Pages39-40
- mus_msb_00299_031_Pages41-42
- mus_msb_00299_032_Page43andDesserts
- mus_msb_00299_033_Page44
- mus_msb_00299_034_Pages45-46
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- mus_msb_00299_037_Pages51-52
- mus_msb_00299_038_Pages53-54
- mus_msb_00299_039_Pages55-56
- mus_msb_00299_040_Eggs
- mus_msb_00299_041_Page57
- mus_msb_00299_042_Fish
- mus_msb_00299_043_Page58
- mus_msb_00299_044_Pages59-60
- mus_msb_00299_045_Page61andMeatsandPoultry
- mus_msb_00299_046_Page62
- mus_msb_00299_047_Pages63-64
- mus_msb_00299_048_Pages65-66
- mus_msb_00299_049_Pages67-68
- mus_msb_00299_050_Pages69-70
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- mus_msb_00299_052_Pages73-74
- mus_msb_00299_053_Pages75-76
- mus_msb_00299_054_Pages77-78
- mus_msb_00299_055_Pages79-80
- mus_msb_00299_056_Pastries
- mus_msb_00299_057_Page81
- mus_msb_00299_058_Pages82-83
- mus_msb_00299_059_Pages84-85
- mus_msb_00299_060_Pages86-87
- mus_msb_00299_061_Pages88-89
- mus_msb_00299_062_Pages90-91
- mus_msb_00299_063_Pages92-93
- mus_msb_00299_064_Pages94-95
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- mus_msb_00299_066_Sandwiches
- mus_msb_00299_067_Page98
- mus_msb_00299_068_Pages99-100
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- mus_msb_00299_077_Pages117-118
- mus_msb_00299_078_Vegetables
- mus_msb_00299_079_Pages119-120
- mus_msb_00299_080_Pages121-122
- mus_msb_00299_081_Pages123-124
- mus_msb_00299_082_Pages125-126
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