 | Heart and Hand CookbookTranscribed by Sharon McAllister. |
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 First Christian Church, Luther, Oklahoma |
History |
| No records survive of the earliest meetings of the congregation which became the First Christian Church of Luther, Oklahoma, but its first Board was elected in 1899, and a loan of $300 was obtained from the American Christian Missionary Society to build the church that is pictured on the cover. In 1913, the women of the church organized a group to share the problems and responsibilities of the Church, calling themselves the Heart and Hand Workers. |
| The name was later shortened to Heart and Hand , but the group continued to help raising money for Church and community projects for many years. The growing congregation built its second church building in 1919, and tradition has it that this book was one of the fund-raising projects undertaken to pay for it. |
| A poem from the preface to a later book explains it best: |
 |
 1913 Heart and Hand Ladies |
About This Replica |
| The Heart and Hand was a small group much too small to afford conventional printing so all copies of the original books were typed by the ladies themselves. This transcription preserves the original format, pagination, spelling, and hyphenation (by using a 10 pt Courier fixed font to replicate the characteristics of the original typewriter). It also reflects the different styles of the different typists, and includes typos. One of the charming features of this book was that each individual copy included some original pages and some carbon copies but, unfortunately, it isn't possible to reflect that in this transcription. |
| The bulk of this booklet consists of replicated pages of the original, but the front cover, first page, and one interior page were missing from the only copy we have found. In place of the original preface, I've provided a brief history of the Church and the Heart & Hand up to the publication of the book, and this explanation. At the end, I've also added a list of contributors (with maiden names, birth & death dates when known) and an index to recipes. |
| Sharon McAllister |
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1
Blackberry Jam Cake.
1 cup butter; 6 eggs; 2 cups sugar; 1 cup
buttermilk; 1 heaping teaspoonful of soda; 2
heaping teaspoonfuls cinnamon; 1 grated nutmeg;
2 heaping teaspoonfuls of cloves; 1 cup black-
berry jam; flour to make a stiff batter.
Bake in layers and put jelly between.
Mrs. O. M. Cole
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Coffee Cake.
2 eggs; 1 cup sugar; 1/2 cup lard; 1 cup
milk; 4 level teaspoons baking powders; 1/2
teaspoon salt; 2 cups flour.
Cream lard and sugar. Sift together baking
powder, salt and flour. Add milk and flour
alternately to creamed lard and sugar. Blend
thoroughly. Break in the eggs whole and beat
all together. After putting into pans sift
over top 1 tablespoonful sugar and 1/2 teaspoon
cinnamon mixed together.
This is an inexpensive cake that may be
served hot or cold with coffee.
Mrs. L. Elson
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2
Prince of Wales Cake.
2 cups white sugar; 2/3 cup sweet milk; 3
cups flour; 1 teaspoon Price's baking powder;
whites of 8 eggs; 2/3 cup butter.
Dark part,- 1 cup brown sugar; 1/2 cup but-
ter; 1/2 cup sour milk; yolks of 3 eggs; 2 cups
flour; 1 teaspoonful hot water; 1 tablespoonful
molasses; 1 teaspoon cinnamon; 1/2 teaspoon
cloves; 1 cup choped raisins.
Filling,- 2 cups sugar boiled until roapy.
Then beat whites of 2 eggs till very stiff, and
stir in the syrup. This makes an 8 layer cake.
Mrs. S. C. Crossley
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Cocoanut Cake.
1/2 cup butter; add gradually and cream
1 1/2 cups sugar; yolks of 5 eggs well beat-
en; 2 teaspoons baking powder; 2 1/2 cups flour
sifted 3 times. Add the beaten whites of 5
eggs; 1 cup of milk and 1 cup of cocoanut.
Mrs. E. S. Chamberlain
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3
Delicious Potato Cake.
2 cups sugar; 2/3 cup butter; 1/2 cup of
sweet milk; 1 cup of hot mashed potatoes; 2
cups flour; 4 eggs; 2 teaspoons baking powder;
2 squares of chocolate melted; 1 cup nuts; 1
teaspoon cinnamon; 1 teaspoon cloves; 1/4
teaspoon nutmeg.
Cream butter and sugar. Add the yolks well
beaten, then the flour mixed with the spices
and baking powder and the milk; then add the
potatoes mixed with the chocolate, next the
nuts, and then the whites of 2 eggs. Potatoes
must be hot when mixed with the chocolate.
Mrs. Ross Lovell
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White Cake .
2 cups sugar; 1 cup butter (creamed); 1
cup milk; the whites of 6 or 8 eggs beaten
stiff; 3 cups flour sifted with 2 teaspoons
baking powder; 1 teaspoon of vanilla and 1 of
lemon extract.
Mrs. Ethel Vorel
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4
Nut Cake.
1/2 cup butter; 1 1/2 cups sugar; 1 1/2
cups flour; 1 1/2 teaspoons baking pow-
der; 1 cup rolled nut kernels; 1/4 cake of
chocolate melted in 5 tablespoons of hot
water; 4 egg yolks stirred lightly in sugar;
Lastly add the beaten whites of 4 eggs.
Bake in two layers.
Mrs. Elizabeth Morgan
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Sour Cream Nut Cake.
Break 2 eggs in large cup and fill up cup
with sour cream. Put in mixing bowl, add lev-
el teaspoon soda and 1 cup sugar; beat all
well. Add enough flour to make quite stiff and
flavor with vanilla.
Take 1 pound of English walnuts, chop all but
what you want to put on top of cake, and stir
into batter.
Bake in moderate oven. Ice the top and lay
on half meats.
Mrs. R. L. Canada
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5.
A Good Eggless Cake.
Put the following in a sauce pan and
boil for three minutes, then let cool:
1 cup brown sugar; 1 cup water; 1/3 cup
lard; 1/4 teaspoon each nutmeg; cloves;
cinnamon; salt; 1 cup seeded raisens.-
When perfectly cool, add 1 teaspoon soda
dissolved in a little hot water and 2
cups sifted flour with 1/2 teaspoon
baking powder. Bake in a loaf in a slow
oven.
Mrs. Wm McCorkle
------------------oOo------------------
Lady Baltimore Cake.
1 cup butter; 2 cups powdered sugar; 1 cup
milk; 4 cups flour; 2 teaspoons baking
powder; juice of 1 lemon; whites of 5 eggs.
Mrs. D. T. Smith
------------------oOo-------------------
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6.
Devil's Food Cake.
1 cup white sugar; 1 cup brown sugar; 1/2 cup
sour milk or cream; 2 cups flour; 3 heaping
spoonfuls chocolate dissolved in 1 cup of
boiling water; 2 teaspoons vanilla; 2 well
beaten eggs; 1 teaspoon soda.
Mrs. L. Elson
------------------oOo------------------
Peach Perserve Cake.
1-1/2 cups brown sugar; 2/3 cup butter; 1 cup
sour milk; 1 rounding teaspoon soda dissolved
in cup hot water; 1 pink peach perserves; 1/2
teaspoon cloves; cinnamon; and nutmeg; 3 eggs
beaten separately; 2 cups flour.
Icing.- 2 cups brown sugar; 1/2 cup
milk; 1 teaspoon butter.
Mrs. R. L. Canada
------------------oOo------------------
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7.
Burnt Sugar Cake.
Beat 1/2 cup butter to a cream and add
gradually 1-1/2 cups sugar; yolks 2 eggs;
1 cup water; 2 cups flour; beat this mix-
ture for 5 minutes, then add 3 teaspoon-
fuls of carmel; 1 teaspoonful vanilla; and
another 1/2 cup flour, then stir in care-
fully 2 teaspoonfuls baking powder and the
well beaten whites of 2 eggs. Bake in 2
layers in a moderate oven.
Miss Rosa Crossley
------------------oOo------------------
Angel Food Cake.
Sift 1 cup flour 5 times with 1 level
teaspoonful cream tartar; sift 1-1/2
cups sugar 4 times; beat the whites
11 eggs to a stiff dry froth; add eggs
to sugar; sift in the flour stirring
gently from bottom towards top until
well mixed. Add 1 teaspoonful vanilla
and bake in moderate oven 45 minutes.
Mrs. Bessie Lovell
------------------oOo------------------
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8.
Apple Sauce Cake.
1-1/2 cups sugar; 1/2 cup butter; 2
eggs; beaten separately; 1 cup unsweeten-
ed apple sauce; 1 cup chopped raisins;
3/4 teaspoonful soda dissolved in 1
tablespoonful hot water stirred into
sauce; 1/2 teaspoonful nutmeg; 1/2
teaspoonful cinnamon; 1 teaspoonful
baking powder; 2-1/2 cups flour sifted
3 times before measuring; 1/2 cup
chopped nuts may be added if liked.
Mrs. A. C. Couch
------------------oOo------------------
Jelly Roll.
3 eggs; scant cupful sugar; 1/2 cup
flour; 1 teaspoonful baking powder;
2 tablespoonfuls sweet milk.
Mrs. Dave Walker
------------------oOo------------------
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9.
Fruit Cake.
2 lbs. raisins. 2 lbs. currants; 1 lb. brown
sugar; 3/8 lb. citron; 1/4 lb. lemon or orange;
2 rounding teaspons baking powder; 1/4 lb. but-
ter; 3 eggs; 1/2 cup molasses; 1 cup milk; 4
cups; flour; 1/2 nutmeg; 1/2 teaspoon allspice;
Cream butter sugar and eggs. Add molasses
and milk and 2 cups flour; Mix the fruit with
1 cup of flour. Add spices and flavoring.
Lastly add the cup of flour well sifted with
baking powder Bake in a slow oven.
Mrs. G. R. Norman
------------------oOo------------------
Spice Cake.
1 1/2 cups of sugar; 1/2 cup butter; 1/2
cup of sour milk; 2 cups of chopped raisins;
3 eggs; 1/2 nutmeg; 1/2 1 teaspoon cinnamon;
1 teaspoon cloves; 1 teaspoon saleratus. Mix
rather stiff, bake in loaf tins in moderate
oven.
Mrs. John Hamilton
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10.
Don't you weaken! Make a bluff!
And laugh at what assails you;
Show the world you are the stuff
And prove that nothing ails you.
M.D.
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11.
Ginger Snaps
Boil 2 teacups of molasses for 3 minutes.
Add to it 1 teacup of butter; 1 teaspoon of
baking powder mixed with enough flour to
make a smooth batter. Add 1 tablespoonful
of ground ginger. Work in flour as soft as
possible, the softer the better.
Mrs. Ruby Bednar
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Easily Made Cookies.
2 cups of sugar; 1/2 cup of butter; 1/2
cup sweet milk; 2 eggs; 1 1/2 teaspoonful ba-
king powder; Flavor with vanilla. Flour eno-
ugh to make a stiff dough.
Mrs. Maude Herrold.
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12.
Oat Meal Cookies
3 eggs; 1 cup sugar; 3/4 cup of lard or
butter; pinch of salt; 1 cup chopped raisins
2 cups rolled oats not cooked; 2 cups flour;
3/4 tablespoonful soda in 2 tablespoonfuls
hot water; 3/4 tablespoon cinnamon; Make in
small balls and spread in greased pan about
1 1/2 inches apart. (Splendid)
Mrs. Wm. Dial
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Drop Cookies
1 cup sugar; 1/2 cup butter; 2/3 cup swe
sweet milk; 2 eggs; 1/2 teaspoon soda in
milk; 2 1/4 cups flour; 2 rounding teaspoons
baking powder. Flavor with nutmeg and drop
in small spoonfulls on buttered pan.
Mrs. W. H. McCutchen.
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13.
Cocoanut Cookies.
Take 3 eggs; 1 cupful of sugar; 1 cupful of
butter; 1 cupful of cocoanut; 3 tablespo-
onful of sweet milk; 1 teaspoonful of baking
powders; 1 teaspoonful of vanilla extract;
Flour enough to roll out nicely.
These cookies require a quick oven and must
be rolled out very thin. The longer they are
kept the more moist they become.
Mrs. Dave Walker
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The inner side of evry cloud
Is bright and shining.
And so I turn my clouds about
And always wear them inside out
To show the lining.
M. D.
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14.
A Good Pie Crust.
1/2 as much lard as flour; 1/2 as much water
as lard; a pinch of salt.
One cup of flour makes two crusts.
Mrs. Lydia May.
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Chess Pie
1 1/2 cups sugar; 2 tablespoonfuls of flour;
1/2 teaspoon ground cloves; cinnamon and al-
spice; 1 tablespoonful butter; 3 eggs; 1 cup
seeded raisins; 2 cups water;
Cook the raisins over the fire in the wat-
er, mix other ingredients and add to the
cooked raisins. Bake in oven without upper
crust.
Mrs. L. Elson.
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Custard Pie.
2 eggs; 1 cup sugar; 2 cups milk; flavor to
suit taste.
This makes one big pie.
Mrs. J. D. Rogers.
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15.
Amber Pie.
2 cups sugar; 4 eggs, whites of 2 left for
the top; 1/2 cup butter; 1/2 cup sour cream; 1
tablespoon flour; 1/2 glass blackberry jam or
any kind of jelly.;
This makes two pies.
Mrs. Ben Moore.
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Lemon Pie.
Mix 1 heaped tablespoon flour or slightly
less of cornstarch with 3/4 cups sugar and
scant 1/4 teaspoon salt. Add the well beaten
yolks of 3 eggs and white of 1; the grated
rind of half and juice of 1 large lemon; 1
cup water; bake in plate lined with rich
crust in moderate oven. Beat whites of 2
eggs with 1/2 cup powdered sugar till very
stiff. Pile it roughly on the pie and color
slightly in moderate oven.
Mrs. Ray Herrold.
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16.
Pumpkin Pie.
1 cup of pumpkin; 2 cups of milk; 2 table-
spoonfuls of melted butter; 2 teaspoons of gin-
ger; 1 teaspoonful of cinnamon; 5 tablespoon-
fuls of sugar; 2 eggs; strew the top with swe
sweet cream. Bake 1/2 hour in moderate oven.
Mrs. Ross Lovell
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Green Tomato Pie
Boil 1 cup of sugar and 1/2 cup of water;
thicken with 1 heaping tablespoonful of
flour and enough water to make a batter;
put this into a pie pan lined with crust;
put on a layer of green tomatoes sliced thin
and which have been stewed until clear; pour
over 1 tablespoonful of vinegar and 1 teaspo-
onful of lemon extract; put on top crust and
bake in moderate oven.
Mrs. Dale Davis.
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17.
Caramel Pie.
Make a rich crust and bake it; then make a
custard of 1-1/2 cups of brown sugar; 2
tablespoonsful flour; 1 egg; butter size
of walnut and 1 pint of boiling water; mix
and cook then stir in 1 teaspoonful of
vanilla; pour into crust.
Grandma Lovell.
------------oOo-------------
When a bit of sunshine hits you
After passing of a cloud,
When a bit of laughter gits you
An' yer spine is feelin proud,
Don't fergit to up and fling it
At a soul that's feelin blue,
For the moment that ye sling it
It's a boomerang to you.
M.D.
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18.
Plum Pudding.
1 cup suet (Chopped fine) 1 cup molasses or
sorghum; 1 cup sweet milk; 1 cup raisins; 1
cup walnut seeds; 1 egg; 3-1/2 cups flour; 1
teaspoonful soda and a pinch of salt sifted
with flour; 1 teaspoon grated nutmeg; 1 of
cloves and 2 of cinnamon; beat the egg and mix
suet; put raisins and nuts in flour to flour
them; cook in a 5 lb lard pail greased and
floured; cook four hours and serve with this
sauce; 1/2 cup sugar; 1/2 cup butter; 1
teaspoonful flour.
Mrs. E. S. Chamberlain.
------------oOo------------
Cocoanut Pudding.
Cook over fire 1 pint of milk; 2 heaping
tablespoonsful corn starch dissolved in cold
milk; 1 cup sugar; 1 cup cocoanut; whites of
four eggs; beaten stiff and add as you take
from fire; serve with this sauce; yolks of
4 eggs beaten with 1/2 cup sugar and cooked
with 1/2 pint milk; 1 teaspoon vanilla.
Mrs. L. Elson
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19.
Baltimore Salad.
Drain 1 can sliced pineapple, cut into cubes
in a colander. Cut 1/2 lb. marshmallows and
1/3 lb. pecans very fine, mix thoroughly.
Mix a dressing of 1/3 teaspoon each of dry
mustard and salt; 1/3 tablespoon each of flour
and melted butter; 1 of sugar; 2 of vinegar
and the well beaten yolks of 2 eggs.
Mix the mustard, flour, salt and sugar thor-
oughly, then add vinegar and yolks of eggs;
cook in double boiler stirring constantly, when
thick remove from fire and add butter and
enough cream to make dressing smooth.
When dressing is cold pour over other ingre-
dients and put on ice. When ready to serve add
1/3 pt. of whipped cream, serve on lettuce
leaves with sweet pickled peaches.
Mrs. W. E. Richardson.
Apple Salad.
As many apples as people, cut off ends;
scoop out apples, use equal parts of apples
and celery; sprinkle generously with crushed
peanuts; mix with mayonaise dressing; fill
apple shells and sprinkle shreded cocoanut on
top.
Mrs. Will Dial
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20.
Kidney Bean Salad.
1 10� can beans; wash in cold water and
drain. Whites of 3 boiled eggs; 6 medium sized
pickles; 1 onion; 5� worth of peanuts; chop all
together, chop 1/2 the beans and leave
remaining 1/2 whole.
Dressing, - Yolks of 3 eggs crumbled fine;
3/4 cup vinegar; beat all to a smooth paste and
pour over above mixture; salt and pepper to
taste.
Mrs. J. A. Ashton.
-------****-------
Mayonaise Dressing.
Yolks of 6 eggs well beaten; 1/2 cup vin-
egar; 1-1/2 tablespoons of sugar; 1 teaspoon
mustard; 1/2 cup (sour cream is best); mix all
to gether and cook until thick, stirring con-
stantly, when cold add juice of 1/2 lemon; salt
and red pepper to taste; add sweet cream to
thin to right consistency.
rs. W. H. McCutchen.
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21.
Cold Slaw With Cream
For 1/2 head of cabbage choped fine, take 1/2
cup sweet cream, 1/2 as much vinegar, with a
tablespoon of sugar in it, mix with the cre-
am; having salted and peppered the cabbage,
pour over the mixture when ready to serve.
Mrs. Maude Herrold.
-------***-------
Cabbage Slaw
Remove the outer layers of a head of
cabbage cut in small pieces, then chop fine,
season with salt, pepper and a little sugar;
Make a dressing of 2 eggs beaten well;
a thickening made of flour and water beaten
smooth; @ cup of vinegar diluted; place all on
the stove and let cook until done; then pour
the dressing over the cabbage, mixing the
dressing through the cabbage.
Mrs. O. W. Crossley
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22.
Corn Pone.
Make a quart of mush add 1 pt. of luke warm
water; 1 teaspoon salt and corn meal to make
a thick batter let stand in a warm place until
light, bake 1 hour.
Grand Ma Crossley
-------***-------
Pop Overs.
2 eggs beaten very light; 1 cup flour add
1/2 cup of sweet milk beat until smooth, now
add 1 cupful milk and a pinch of salt beat ##
again, put in a well greased hot muffin pan
######## (Deep iron pan is best). Bake 1/2
hour.
Mrs. Lydia May
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Hair Noodles
Mix an egg with flour as stiff as possible
and roll as thin as paper, let dry and cut as
fine as possible.
Mrs. Ruby Bednar
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23.
Baked Beans
Soak over night desired amount of beans.
To a quart of cooked beans add 1 cupful of
brown sugar and strips of bacon, return to
oven and bake 2 hours.
Mrs. John Rinehart
-------****-------
Chili Sauce.
5 large onions; 8 green peppers; 30 ripe
tomatoes all chopped fine, add to them 5 table-
spoons of sugar; 3 of salt and 8 cupfuls of
vinegar; mix all together and boil 2 1/2 hours.
Put in glass jars.
Maggie Helms
-------*****-------
Egg Coffee.
Take 5 tablespoons of finely ground coffee
mix thoroughly with 1 egg; add 3 cups of cold
water and when just to boiling point add 3 cups
of freshly boiled water, serve at once.
Mrs. John Rinehart.
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24.
Beef Loaf.
Grind 3 lbs. of raw beef in a meat chopper;
mix with 3 large crackers 1 good sized slice of
salt pork; 2 eggs; 1/2 cup milk or part cream
1 tablespoon of melted butter; salt, pepper
and sage to taste; form with the hands into a
nice loaf, put into a well greased pan and
add a cup of boiling water. Bake 2 hours in a
moderate oven basting as necessary.
Mrs. Wm. McCorkle
-----------oOo------------
Creamed Chicken.
Prepare a chicken as for boiling and boil
until tender enough to remove all bones, re-
move bones and tear meat into fine pieces and
boil in the following gravy. -1/2 cup butter; 2
tablespoons of flour. Brown butter in frying
pan until foam is all gone then put in flour
and brown a nice brown, now add about 1 pt.
good sweet milk or cream, boil as for gravy and
to this add the juice in which chicken was
boiled and season with salt and pepper to
taste, then add your meat & boil a few minutes.
Grand Ma Meyer
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25.
Green Tomato Pickles.
Slice 1/2 peck green tomatoes; dissolve 1 cup
salt in 1 qt cold water, pour it on the tomatos
and after standing 2 hrs, drain thru a colander
till quite dry; add to the tomatoes 1 qt pure
cider vinegar, 1 lb brown sugar and 1 level
tablespoon each of allspice, mustard and cinna-
mon and 1 level teaspoon each of cloves and
celery seed, after it begins boiling, simmer
for two hrs.
Mrs. Ray Herrold
-----------oOo------------
Canned Corn
Dossole 1/4 of tartaric acid in 8-1/2 cups
water. Cut from cob - don't scrape. Measure and
add 1/2 as much water as you have corn; let
boil then add 4 tablespoons of the above
solution to each qt corn and boil 2 mins. Stir
well so as to mix acid and corn. See that the
corn in each can is well covered with the
liquid. Use good rubber and lids. This receipt
will can 30 qts. When wanted to use, add a
teaspoon soda to each qt corn and salt, pepper,
cream and butter to taste. Too much soda will
make corn yellow.
Mrs. J. O. Jackson
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26.
Pop Corn Balls
Pop the corn, remove all hard kernels, a few
nuts may be added if desired; boil together
till the syrup cracks in cold water, 1 cup
molasses, 2 cups sugar, 1 tablespoon butter
and 2 tablespoons vinegar; take from fire,
add 1/2 teaspoon soda, beat very slightly and
pour over the corn, forming into balls.
Mrs. Grace Hennesey.
-----------------oOo------------
Cream Walnuts or Pecans
Mix powdered sugar with water until you have a
smooth paste, form in balls and press half of
an english walnut or pecan on each side; add
any flavoring and put on a buttered plate to
harden.
Mrs. Grace Hennesey
-----------------oOo------------
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NOTE: pages 27 and 28 are missing. |
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29.
Food For the Sick
Toast bread very brown, pour on boiling water.
Strain and add cream and sugar, also nutmeg if
desired.
------------oOo------------
Cream Soup.
1 pint of boiling water and 1 cup of cream; add
broken pieces of toast bread and a little salt.
------------oOo------------
Gruel and Beef Tea.
Mix 2 tablespoons of oatmeal with 3 of cold
water; add 1 point of beef tea and boil.
Strain when cooked.
Mrs. Ben Moore
------------oOo------------
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30.
------------------oOo------------------
In the holidayin' season,
Let the folks have joy in reason;
Make the growler hush his thunder-
Pray for snow to snow him under.
Folks have but a little while-in-
Which to join the world a-smilin-
Though the growler don't live long,
They make discord in life's song;
In the holidayin' season
Let the Folks have joy in reason.
M.D.
------------------oOo------------------
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