¼ cup oil
1 cup sugar
2 eggs
2 squares bitter chocolate
1 teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon salt
Melt chocolate in oil over low heat in double boiler. Stir in sugar. Beat in one egg at a time with electric beater. Add vanilla and mix. Add flour, baking powder and salt. Mix well and cool for 2 hours or overnight. Roll into walnut-sized balls and rollin powdered sugar. Place on greased pan. Cook at 400 degrees, 8-10 minutes. They burn easily.
1 ¼ cup sugar
½ cup butter
1 teaspoon vanilla
2 cups sifted flour
1 rounded teaspoons baking powder
1 cup milk
Fold in four beaten egg whites. Not too stiff. Start at 375 degrees.
Cream together:
1 cup shortening
? sugar
Add:
3 eggs
1 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 cup warm mashed potatoes
1 cup walnuts
1 cup sugar
½ cup shortening
1 cup yeast sponge or cup + ½
½ cup water
1 teaspoon each nutmeg, cinnamon
½ teaspoon cloves
½ teaspoon salt
1 teaspoon soda
1 cup raisins
2 cups flour
Beat all together and let raise about 40 minutes. Bake in moderate over about 225 degrees for about 40 minutes.
1 cup sugar
½ cup butter
2 well-beaten eggs
2/3 cup sour milk
1 teaspoon soda
Juice and rind of one orange, ground through food chopper (without seeds)
2 cups flour
1 cup ground raisins
Store Pickles (will keep open, from Mrs. Roy Allen)
September 8, 1933
Gather uniform-sized cucumbers about 2 to 3 inches long. If using longer cucumbers, cut to uniform size. Make brine to hold up an egg to cover pickles and put brine on pickles scalding hot. Let set six days. Turn off brine and cover with seven gallons cold water . Rinse well and let stand in water two hours. Then put back in jar or cask and cover with hot alum water, made with 1 tablespoon pulverized alum to each gallon pickles. Boil water and dissolve alum in hot water, then pour on pickles. Let set 24 hours. Turn off brine and wash pickles. Pack back into jar and put enough hot vinegar to cover, with ½ cup sugar to each gallon pickles, and one packet ? pickling spices to each four gallons of pickles. Drain off every day for seven days. Then heat adding a cup of sugar each day to four gallons pickles and a little vinegar.
Whites of four eggs beaten well. Add 1 cup of sugar and beat well. Add 1 cup flour, and ½ cup each of nuts and dates.
from Florence Heine, who got it in Indiana 1910, 1909, 1908
2 yolks the size of hickory nuts
½ cup sugar
½ cup butter
1½ tablespoons chocolate
1 ½ heaping tablespoons flour or corn starch
3 cups hot milk
vanilla to taste
Have crusts already baked. Cook fillling. Pour into crust and frost with whites of eggs (a little vanilla to frosting) and sugar. Brown nicely in medium-hot oven.
2 cups milk
3 egg yolks
2 heaping spoons flour
Stir flour into a paste with a little of the milk. Then add rest of milk to paste. Into a common sized frying pan put:
2 big spoons butter
2 cups brown sugar
Cook about five minutes. Then add one cup of milk and cook until sugar is dissovled. Then add milk/flour paste from first part. Cook up and add 1 teaspoon vanilla. Pour into two cooked and cooled pie shells. Make frosting of egg white, sugar to taste and 1 teaspoon vanilla. Brown frosting in oven.
Sourdough Biscuits from Gladys
1 pkg yeast dissolved in 1 cup warm water
2 cups buttermilk
¾ cup corn oil
¼ cup sugar
4 teaspoons baking powder
2 teaspoons salt
¼ teaspoon soda
6 cups flour
Keep in refrigerator at least 24 hours before using and keep leftover dough in refrigerator. Let raise about 30 minutes. Bake at 450 degrees.
1 cup sugar
1 cup sour milk
1 cup raisins
2¼ cup sifted flour
2 Tablespoons lard
1 teaspoon each
Recipe for Oatmeal Cookies, sent overseas to Guy in 1918-1919
1 cup butter (or part shortening)
1 cup sugar
2 cups flour
1 cup raisins
¼ cup sweet milk
2 cups oatmeal
½ teaspoon soda
2 eggs
salt
Mix well and drop by small teaspoons onto well-greased pan. Bake in hot oven. Very good.
1/3 cup sugar
1/3 cup shortening
dash of salt
1 egg
1 Tbsp flower and mix well
¾ cup buttermilk
½ tsp soda
2 tsp baking powder (leval)
2 cups flower or so
Mix like biscuit doe.
Bake at 400 for 20 minutes.
Chocolate Coconut Slices (Margaret)
(What if you made this with hazelnut butter filling?)
Coconut Filling:
Blend together one 3-oz. Package cream cheese
1/3 cup sugar
1 tsp vanilla
Stir in one cup finely chopped coconut flakes
½ cup finely chopped nuts
Chill filling.
6 Tbsp butter, softened
1 cup sifted powdered sugar
1 egg
2 oz chocolate, melted and cooled
1 tsp vanilla
1 ½ cups flour
½ tsp soda
Mix and chill 30 minutes.
Roll out between two pieces of waxed paper to 14 x 4 “ rectangle.
Remove top paper.
Shape filling into 14” log.
Roll dough around log.
Seal edges. Wrap in waxed paper. Chill well
Cut in ¼” slices and put on greased cookie sheet.
Bake at 375 for 8-10 minutes. Cool for one minutes and remove to rack.
Black Bottom Cupcakes (Margaret)
1 ½ cup flour
1 cup sugar
¼ cup cocoa
1 tsp soda
½ tsp salt
1 tsp vanilla
1 cup water
5 Tsp oil
1 Tbsp? Vinegar
Cream cheese filling: 8 oz cream cheese, one beaten egg, 1/3 cup sugar and 6 oz choc chips
Sift together flour, sugar, cocoa, soda and salt. Combine water, oil, vinegar and vanilla. Add to dry ingredients. Fill lined muffin cups 1/3 full and put in 1 Tbsp cream cheese filling on top of each.
Bake at 350 for 25 to 30 minutes.
1 pkg yeast
½ cup very warm water
2 cups scalded milk
1/3 cup sugar
1/3 cup shortening
1 Tbsp salt
3 cups flour
2 eggs well beaten
4 to 4 ½ cups flour
(Which flour is corn flour?)
Let raise until doubled in bulk and put into loaf pan to raise for 20 minutes
Bake at 375 for 35 to 45 minutes.
¼ cup butter
1 cup hot water
1 ½ cups flour
¼ tsp salt
Boil butter and water until melted. Add flour and salt all at once. Remove from heat. Cool.
Add 3 unbeaten eggs to cooled mixture and beat until smooth.
Drop onto greased pan. Bake at 425 for 20 minutes and then reduce to 350 and bake for 20 minutes.
3 Tbsp butter
3 Tbsp flour
salt
pepper
1 Tbsp sugar
½ cup light cream
¾ cup milk
1 can whole kernel corn
1 cup cream style corn
3 eggs, well beaten
Melt butter. Add flour, salt, pepper and sugar. Add cream and milk. Cook until thickened. Stir in corn. Add eggs. Pour into 1-quart casserole and set in pan of water. Bake at 375 for 30 minutes and then at 350 for 30 minutes or until knife comes out clean.
one 9-inch unbaked shell
1 ½ cups strained pumpkin
¾ cup brown sugar
½ tsp salt
½ teaspoon ginger
1 tsp cinnamon
1 Tbsp molasses
3 slightly beaten eggs
1 ½ cups milk
½ cup cream or evaporated milk
Combine pumpkin, sugar, salt and spices. Add eggs, milk and cream. Bake at 450 for 10 minutes and tehn reduce to 325 and cook for 30 minutes.
Mix in order given.
½ cup sugar
½ cup milk
2 Tbsp melted butter
1 cup flour
2 tsp BP
1 ¼ cups raw chopped cranberries.
Bake in 9-inch pie pan for 30 minutes at 350.
Serve with sauce: ¼ cup butter, melted, ½ cup sugar. Cook over low heat 1 minute. Add 6 Tbsp cream and stir until dissolved.
2 envelopes yeast
1/3 cup milk
1 Tsp brown sugar
½ cup bran cereal
3 Tbsp honey
3 Tbsp butter
1 tsp salt
1 egg
1 ½ cups whole wheat
1 ¾ cups flour
1 cup pecans
¾ cup raisins
Sprinkle yeast with ¼ cup water. Stir ½ cup water, milk, bran, sugar, honey and butter. Heat to lukewarm (EOF)
Mix 1 qt. Of water with one can of lye. Have grease and lye water the same temperature. Use 5 # can of grease. Stir lye water into grease. And hope for the best?
11 cups grease melted
5 cups water warm water
½ cup amonia
½ cup borax
1/3 cup sugar
1 can lye
Mix all ingredients (or all but grease) and let cool.
White Drop Cookies (Katie’s Notebook)
1 cup sugar
½ cup butter
3 Tbsp water or sweet milk
1 2/3 cup flour
baking powder
whites of 3 eggs beaten
vanilla
Drop by teaspoonfuls.
6 medium cucumbers sliced
6 onions sliced
1 cup vinegar
1 ½ cups sugar
1 tsp celery seed
1 tsp turmeric
½ tsp cinnamon
2 sweet peppers (pimento) chopped
Boil for 20 minutes. Very good. Helen.
½ cup butter
1 cup sugar
1 pound dates
2 eggs
1 tsp vanilla
1 tsp soda
1 cup nuts
1 ½ cups hot water
2 cups flour
Stone and cut dates. To the hot water, add soda and pour into dates and let cool. Cream butter and sugar. Beat in eggs. Stir in flour, dates. (no baking instructions)
5 lbs small cukes?
2 cups vinegar
1 cup water
½ cup salt
dill
Select small firm cucumbers. Wash and drain.
Combine vinegar, water and salt. Boil for 15 minutes. Cool.
Pour over cucumbers. Seal at once.
Takes three months.
2/3 cup sugar
2 Tbsp flour
¼ cup vinegar
butter
water
one baked pie crust
2 ½ Tbsp flour
3 Tbsp sugar
salt
1 cup sweet milk
1 egg
½ tsp vanilla
½ cup cream
Mix flour, sugar and salt. Add milk gradually. Mix until smooth. Add hot milk. Cook in double boiler. Add beaten yolk of egg when all other ingredients are thoroughly heated. When cool add vanilla.
Slice peaches to half fill pie shell. Add custard. Add cream to egg white with a pinch of salt and whip until stiff. Pile on top of pie. Delicious. Chill and serve.
2 cups sugar
½ cup drained pinapple
½ cup cream
2 Tbsp white sugar
2 Tbsp butter
½ cup nuts
Heat syrup from pineapple with cream. Pour over sugar. Boil until firm ball. Add butter and vanilla. Beat cool. Add nuts an dpour into buttered dish.
3 quarts green tomatoes
6 onions
4 red sweet peppers
1 stick celery
3 cups vinegar
2 cups sugar
1 Tbsp mustard seed
1 Tbsp cinnamon
1 tsp curry powder
Boil chopped tomatoes in salt water for 20 minutes, then drain off salt water and add other ingredients and scald well. Put into jars and seal.
6 quarts green tomatoes
1 quart onions
1 head of cabbage (chopped medium)
5 cents worth of tumeric powder
5 cents worth of celery seed
2 Tbsp ground mustard
4 cups sugar
½ gallon vinegar
¼ cup flour
Let tomatoes stand all night. Drain and rinse.
Cook until thick or until all is done.
Put in jars and seal.
from Grace’s
Cucumbers & Ginger?
Soak cucumbers in a brine to float an egg for eight days.
Then cut into rings and freshen for three days, changing water several times a day.
Then cook in alum water for 30 minutes. (2 Tbsp to 1 ½ gallons water). Cool in cold water. Then put in ginger root water and cook for 30 minutes (1/2 lbs ginger). Then add 2 lbs sugar to three pounds cucumbers. Mix in spices and vinegar to cover.
1 peck green tomatoes
4 lbs brown sugar
2 tsp cinnamon
2 tsp cloves
2 tsp allspice
2 tsp nutmeg
2 lbs raisins
1 ½ cups vinegar
1 peck apples,chopped
Slice tomatoes thickly and soak in salt water overnight. Drain well. Add other ingredients and cook one hour over a slow fire. Put in jars and seal.
1 pt of graham?
1 cup corn meal
1 cup molasses
1 cup sour milk or cream
2 tsp soda
1 tsp salt
Mix all ingredients. Steam from three to five hours.
12 whole eggs
6 egg whites
12 Tbsp sweet cream
12 Tbsp sugar
12 Tbsp butter
1 small glass apricot or peach fruit juice
Enough flour for a good dough
Deep fry in fat.
1 ½ cups sugar
1½ cups butter
1 ½ cups sour milk
2 ½ cups flour
cup of chocolate?
3 eggs
1 tsp soda
1 tsp BP
vanilla
Mother’s Good Dark Cake (Agnes’)
1 cup sugar
½ cup shortening
1 cup sour milk
2 cups sifted flour
½ cup chocolate
4 Tbsp hot water mixed into chocolate
1 egg
2/3 tsp soda
2 tsp BP
vanilla
1 cup honey
1 cup sugar
1 cup sour milk
1 cup bugter
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp soda
1 tsp lemon extract
Flour to mix.
Snow Pudding with Raspberry Sauce
2 tsp gelatine
1 Tbsp cold water
2 Tbsp boiling water
4 egg whites
¼ cup confectioner’s sugar
2 Tbsp lemon juice
Soak gelatine in cold water for 5 minutes. Dissolve in hot water. Beat egg whites until stiff and add to gelatine with sugar and lemon juice. Mix thoroughly. Pile lightly into a dish. Chill. Serve with sauce made from 2 cups raspberries in 1 ½ cups sugar, cooked until juice becomes syrupy.
Watermelon Rind
Pickles (Helen)
Rind of one medium size watermelon, but into 2.5 x 1.5 inch strips. Trim off
green, leave on some red, add 1 cup salt and toss well. Leave in ice-box overnight.
Wash in cold water. Boil in large kettle with 1/2 water, 1/2 vinegar, enough
to cover, until clear. Wash again in cold water.
1 quart vinegar
2 cups sugar
1 Tbsp alum
1 tsp pickling spice (if desired)
4 sticks cinnamon, pounded into small pieces
1 Tbsp whole cloves
1 tsp ground allspice
Add melon rind, and more water if desired to make less sour. Bring to a rolling
boil. Fill sterilized jars, seal.
3 cups