Heart & Home - Homestead Cuisine

[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Vegetables

“Herbs and other country messes,

Which the neat-handed Phyllis dresses."

All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added according to preference. The time required for cooking depends upon the age and freshness of vegetables:

Asparagus, 45 to 60 minutes Parsnips, 1 to 2 hours

Beans (green), 1 to 2 hours Peas, 20 to 40 minutes

Beans (dried), 2 to 4 hours Potatoes, 30 minutes

Beets, 1 hour Salsify, 30 to 60 minutes

Brussels Sprouts, 15 to 20 min. Squash (sum'r), 20 to 60 min.

Cabbage, 30 to 60 minutes Squash (win'r), 60 to 90 min.

Carrots, 30 to 60 minutes Pumpkin, 60 to 90 minutes

Cauliflower, 30 to 60 minutes Corn, 5 to 20 minutes

Spinach and other greens, 20 to 60 minutes

Dandelions, 2 to 8 hours Sweet Potatoes, 30 to 60 min.

Onions, 60 to 90 minutes Turnips, 40 to 60 minutes

ESCALLOPED CORN

1 can of corn 3 cups of cracker crumbs

Put layer of corn, then layer of crumbs in baking dish until all are used. Sprinkle with salt, pepper and small pieces of butter, pour enough milk in to come to top of crumbs. Bake in a medium hot oven till brown.

BAKED CORN

3 eggs 1 can corn

½ pint sweet milk 1 tablespoon sugar

1 tablespoon melted butter 1 teaspoon salt

Beat whites and yolks separately, put corn and yolks together and stir well; add the butter, stir, add the milk gradually stirring all the while, then sugar and salt. Fold in the stiffly beaten egg whites, place in baking dish and bake slowly at first, covered, then remove the cover and brown nicely. -Mrs. B. H. Anspach, Elmer

CORN FRITTERS

When you have had canned corn for a meal and have some left, beat an egg into corn, add two tablespoons cream or milk, 4 or 5 rolled crackers. Fry on hot griddle in butter. Serve hot.

CORN OYSTERS

1 can corn 2 eggs

1 cup flour Salt and pepper to taste

Make out into small cakes and fry. -Mrs. W. H. Eldridge, New Cambria

CORN PUDDING

1 can of corn 2 tablespoons flour

1 cup of hot milk ½ cup sugar

1 egg ¼ teaspoon salt 1 tablespoon butter

Melt the butter, mix sugar and flour together, add to the corn, then add milk and butter and lastly the egg well beaten; pour in pan and bake half hour. -Mrs. J. N. Bailey, Tipton

GREEN CORN PUDDING.

6 ears corn ½ teaspoon salt

2 eggs 6 rolled crackers

2 tablespoons butter 1 pint milk

Cut corn from cob, add ingredients, bake in moderate oven 20 minutes.



FRIED CORN

To one pint of canned corn add three well beaten eggs, pepper to taste, fry in hot butter until lightly brown. -Mrs. Dora Bunnell, Trenton

TOMATOES AND EGGS

When the tomato season comes on take rather large tomatoes and core them deep enough to hold an egg. Place the tomato in a muffin pan and break the egg in the tomato, season with salt, pepper and butter. Cook in the oven until tomato is well cooked

BAKED BEANS WITH TOMATOES

Soak three cups of navy beans in water over night, drain off in the morning, put on stove with cold water, when it comes to the boiling point add a small teaspoonful of soda, let cook a few minutes, drain, pour boiling water over, and let boil 5 minutes! drain off again, pour boiling water over them and let boil about 15 minutes or longer if old beans. Now put them in your bean pot or casserole and add:

½ teaspoon black pepper 1 cup canned tomatoes

½ teaspoon nutmeg 4 tablespoons molasses or of brown sugar

1 tablespoon salt 2 slices smoked bacon l large tablespoon of lard

Water must be over the beans or the top ones will be dry: Bake from 3 to 4 hours. When done they will be of a dark color and have a rich sauce over them. -Mrs. Katie Hulsebus, Canton

BAKED BEANS

Soak one quart of navy beans in cold water over night {15 or 16 hours is none too long). Next morning drain, cover with cold water, boil hour; then add a pinch of soda and let boil uncovered until skins crack, then drain. Meanwhile boil ½ or ¾ lb. salt pork about 20 minutes; then cut deep gashes crisscross in the top fat of the pork and put the pork and the par-boiled beans in a bean pot so that the cut pork will be even with the top of the beans. In a large cup mix:

½ teaspoon ground mustard ½ teaspoon pepper

1 teaspoon salt ½ cup molasses

Thin this mixture with some of the liquor in which the pork was cooked, pour over the beans (the liquid should almost come to top of the beans) and bake slowly about eight hours. Tomato juice can be added instead of meat liquor. The bean pot should be earthenware and deep. If the liquid evaporates add a very little hot water from time to time. During the last hour increase the heat so that the top of the beans and the pork may brown nicely. Long soaking in cold water and long slow baking are essential to success: -Mrs. M. Ordnung, Andrew County

BOSTON BAKED BEANS

Wash beans, put one pint of beans into one quart of water, soak over night. In the morning par-boil with one teaspoonful of soda added. Drain. Bring to a boil and boil 15 minutes the following: One teaspoon full of ground mustard mixed in half cup of molasses, half pound of pork, one quart water. Put one onion in the bottom of bean pot or casserole, add half of beans, then pork and then rest of beans. Cover with liquid, bake four hours in covered dish. If liquid is not all used at first add to beans while baking. This makes one quart of baked beans. Serve with catsup. -Mrs. Albert Oermann, Union

BAKED BEANS

1 quart of cooked navy beans 1¼ cup of molasses

2 large onions, cut fine Salt and pepper to suit taste

½ pint of tomatoes

Mix all together good. Put in a baking dish with slices of bacon on top. Bake slowly about 1 hour, serve in the same dish.

SCALLOPED POTATOES

Wash, pare and cut in thin slices six medium potatoes, put a layer in the bottom of a buttered baking dish, sprinkle with salt and pepper, dredge with flour, dot with two teaspoons of butter. Repeat: Add hot milk until it can be seen through top layer, bake one hour in slow oven. -Mrs. H. J. Hoemeyer, New Haven

SAVORY POTATOES

Place a few thin strips of bacon in the bottom of your casserole, add 1 layer of chipped or sliced potatoes, sprinkle with flour, add pepper and salt to taste, repeat with alternate layers of bacon and potatoes until casserole is full. Season each time. Fill with milk and bake until potatoes are done. -Mrs. G. O. Reed, Springfield, Route 1

STUFFED BAKED POTATOES

Take medium size Irish potatoes, wash well and bake in the oven', with peeling on. When done cut them lengthwise. Scoop out the potato without breaking the hull, mash them and season as, you do mashed potatoes with butter, milk, salt and pepper; place in the hulls, brush the tops with milk or cream and place in the oven to brown. -Mrs. Ed. Stockton, Everton

FRENCH FRIED POTATOES

Pare and slice raw potatoes in long even pieces. Put in cold water a few minutes, drain, and dry well. Fry in deep fat, drain on paper, salt before serving. -Thora Betz



SARATOGA CHIPS

Pare the potatoes, shave them very thin and soak for half hour in cold salted water; drain in a colander and spread upon a dry towel. Fry a few at a time in very hot fat, 1 minute being usually sufficient to brown and cook them properly. Lay on brown paper to drain. Sprinkle lightly with salt. When needed at table heat quickly in hot oven. Keep in a cool dry place. -Mrs. J. D. Witt, Clarence

FRIED POTATOES AND ONIONS

Slice potatoes and onions, fry in hot lard until brown, season with salt and pepper and one tablespoon of vinegar. -Stone W. P. F. C., Clark County

SAUERKRAUT AND POTATOES

1 quart sauerkraut Piece of pork

6 medium sized potatoes

Cook pork until almost done, add kraut. Grate potatoes raw, add to pork and kraut, cook until done. Very good if put in slow oven and baked one hour. -Mrs.. Chas. Struebbe, New Haven

CORN CHOWDER

Melt a tablespoonful of butter in a deep saucepan. Add a generous half cupful of diced onion and cook till yellow. Meantime peel and dice enough potatoes for a cupful and add to the onion with, three-quarters of a pint of water. Cook twenty minutes; add a can, or one pint, of corn, a pint of milk, a tablespoonful of butter, half a cupful of cracker crumbs, a teaspoonful of sugar, and salt and pepper to taste.

ONION CHOWDER

Wash, peel and chop enough onions to make a pint and of white potatoes a quart. Place the onions in a kettle holding three quarts of boiling water and cook fast thirty minutes, then add potatoes with salt and pepper to taste and cook an hour longer. Add two rounded tablespoonfuls of butter and a teaspoonful of minced parsley with, where possible, one each chervil and sweet peppers, and serve with pilot biscuits. Part milk may be used instead of all water.

ONIONS AND APPLES

Frying apples with onions makes the latter more digestible and delicious. Use two-thirds part of tart apples to one part of onions. Slice and fry in a little butter or drippings. For baking, place alternate layers of sliced onions and apples in a baking dish, seasoning each layer with a little salt and a pinch of sugar. Sprinkle buttered crumbs on top. Add just enough water to moisten well and bake covered, an hour and a half. Then uncover and bake thirty minutes longer, browning well.

CABBAGE

Cabbage should always be cooked uncovered to allow the gases to escape. It is these which when confined by a lid cause an abominable odor. Cook it as quickly as possible, since this, with the open vessel, makes for delicacy of color. After removing the outer leaves wash and drain the cabbage and, if it is old, make a square incision through the center to remove the toughest part of the core. Then slice with a slaw-cutter or sharp knife as thin as for slaw. Have a generous quantity of slightly salted water boiling hard; add a pinch of soda and drop in the cabbage so gradually that the water does not stop boiling. When the

cabbage is all in add a teaspoonful of salt and let cook uncovered – for from fifteen to twenty minutes; possibly a trine longer, but only till just tender. Drain and serve with melted butter or white sauce or in a baking dish with a white sauce, sprinkle grated cheese over top and brown before serving.

CREAM CABBAGE

1 quart cabbage chopped ½ pint thick cream

1 teaspoonful salt Flour to thicken

Cover cabbage with cold water, let stand one hour; drain and cover with boiling water; add salt and boil fifteen minutes; pour off water and add cream, a little flour to thicken. -Mrs. Hurl Roberts, Rosendale

CREAM CABBAGE

1 medium sized head cabbage 1 cup cracker crumbs

1 cup thin cream l teaspoon salt

A lump of butter 1 teaspoon pepper

Cut cabbage in small pieces and boil 20 minutes in salt water. Drain, add the above ingredients, let come to a boil and serve. Cabbage cut in this way has cauliflower flavor. -Mrs. W. H. Wenzel, Bolivar.

CREAMED CARROTS

Scrape and slice carrots; drop into boiling water, cover closely and boil for half hour or until tender. Drain off the water and put in half cup of cream or rich milk, a tablespoon of butter, salt and pepper to taste. Let come to a boil and serve. -Alice M. Stahl, Green City

CARROTS AND PEAS

1 pint carrots 1 pint peas

½ cup liquid from carrots ½ cup liquid from peas

2 tablespoons butter 2 tablespoons flour

Wash, scrape and cut carrots into small cubes. Cook until tender. Drain, reserving half cup of the liquid. Mix carrots with fresh cooked or canned peas. Sprinkle with flour, salt, sugar and pepper to taste. May also be served with a plain, thin white sauce as follows:

2 tablespoons butter 1/8 teaspoon pepper

1½ tablespoons flour 1 cup milk 1¼ teaspoon salt

Scald milk. Melt butter in a sauce pan. Remove from fire and mix with flour. Cook until it bubbles. Then add two-thirds of the hot milk and the rest gradually. Boil, stirring constantly until mixture thickens. Season and serve hot.

SUCCOTASH

1 cup boiled corn Butter

1 cup boiled lima beans Salt

1 teaspoon milk Pepper

Cut corn from cob to make one cup. Add the cooked beans and other ingredients. Heat a few minutes and then serve. -Mrs. H. F. Zastrow, New Haven

SCALLOPED PARSNIPS

Start cooking parsnips in cold water and cook until tender. Put in baking dish, add 1/3 cup of sugar, ½ cup of cream, ¼ liquor off of parsnips, butter the size of walnut, put in oven and let bake until brown. -Mrs. L. M. Prather, Springfield

SALSIFY

Wash and scrape clean as many salsify roots as desired for meal. Cut in small pieces and boil in salt water until tender. Then place in a baking dish alternately a layer of salsify and cracker crumbs, dotted with small pieces of butter and seasoned with salt and pepper to taste, until all the salsify is used, having a layer of cracker crumbs on top. Moisten with sweet milk. Cream may be added if richer dish is desired. Bake about 40 minutes. -Mrs. Otto F. Vemmer, Union

STUFFED GREEN PEPPERS

Wash half dozen large green peppers: put them in boiling water 5 minutes. Rub off the skins with a wet cloth, cut off the stem, remove the seeds and stuff the peppers with any kind of cold meat minced fine and an equal quantity of stale bread. Replace the stems, set the peppers in a deep dish, pour in as much cold gravy as the dish will hold and bake in a moderate oven for half hour. They may be stuffed with sausage meat and bread. Serve in the dish in which they are baked. -Mrs. C. Beckett, Shelbina

GREENS

(Such as Lettuce, Spinach and Other Greens)

Clean thoroughly, boil in water until it is tender, drain off the water, chop fine, fry in grease, make flour gravy to spread over, salt and pepper to suit the taste. -Mrs. John Ommen, New Cambria

DELICIOUS WAY TO PREPARE GREENS

Wash and boil in the usual way. Place in a frying pan some meat fryings, cut into this about five green oni6ns and fry to a light brown, then add about two tablespoons of flour. When this becomes brown put in the tender boiled greens, add a little clear water and let simmer a few minutes and season. Garnish with thinly sliced hard boiled eggs. -Mrs. A. J. Biebel, Marshall

LETTUCE WITH CREAM SAUCE

Take nice crisp lettuce, wash and let stand in cold water till read to serve. Take half cup vinegar and stir thick with sugar, stir into this half cup thick sour cream, add two hard boiled eggs chopped fine, pour over lettuce and stir well.

A DISH YOU WILL LIKE

1 pint of beans ½ lb. cheese 2 medium sized onions

Cook beans and onions together till done, then put in the cheese which has been cut in small cubes. Serve while hot. -Mrs. J. P. H., Springfield

SWEET AND SOUR STRING BEANS

1 quart wax beans 2 tablespoons sugar

1 teaspoon salt 2 tablespoons vinegar

1 tablespoon flour Salt and pepper to taste 1 quart boiling water

Wash, string and cut beans in pieces, cook in boiling water until tender, from 1 to 3 hours, add salt when nearly done, drain and reserve one cup bean water for following sauce: Melt butter, add flour, then bean water or soup stock and bean water mixed; then the rest of ingredients to taste, add boiled beans and serve hot. -Mrs.. H. F. Zastrow, New Haven

CREAMED ASPARAGUS

1 quart asparagus 1 tablespoon butter

1 cup sweet cream Salt to taste 4 eggs

Put asparagus on to boil with the salt. The asparagus must be cut in little pieces. When done drain off all but half cup of the water, whip eggs, add cream, whip some more, add to asparagus, add butter, stir on stove till it thickens. Set off, ready to serve. -Mrs. E. P. Mantels, Union

ASPARAGUS ON TOAST

Cut asparagus in 1-inch pieces, boil in salt water 20 minutes, drain. Add to medium white sauce, allowing one cup sauce to each bunch of asparagus. Serve on toast for a vegetable course.

ASPARAGUS WITH EGGS

Boil a bunch of asparagus 20 minutes. Cut off the tender tops and lay them in a deep buttered pie plate. Mix one tablespoon of melted butter with salt and pepper to taste, add four eggs lightly beaten, pour over the asparagus and bake in a hot oven eight minutes. Serve immediately. -Mrs. H.W. Harshbarger, Centralia

THIN WHITE SAUCE

1 tablespoon butter ¼ teaspoon salt

1 tablespoon flour 1 cup sweet milk

MEDIUM WHITE SAUCE

2 tablespoons butter ¼ teaspoon salt

2 tablespoons flour 1 cup sweet milk

THICK WHITE SAUCE

3 tablespoons butter ¼ teaspoon salt

3 tablespoons flour 1 cup sweet milk

Method: Melt the butter, rub in the flour, add salt and milk, cook until thick.



DICED TURNIPS

Like cabbage, turnips possess properties which will render them strong and unattractive unless cooked in an open vessel and as quickly possible. Wash, peel and dice them. Wash and drain again and place in a vessel with sufficient boiling water to cover them. Cook thirty minutes, or until tender, meantime salting them. Drain and place in the serving dish. Pour over them two tablespoonfuls of melted butter or one each of butter and lemon juice, and serve with or without a sprinkling of minced parsley or sweet peppers. Instead of butter white sauce or egg sauce may be used.

PUMPKIN SOUFFLE

Stir into a pint of pumpkin pulp a tablespoonful of butter, the beaten yolks of three eggs, three-quarters of a pint of cream, or milk with another spoonful of butter added, one teaspoonful of sugar and salt and paprikato taste. When mixed lightly, stir in the whipped whites of egg; pour into a buttered baking dish and bake till firm. Serve at once.

PUMPKIN SCRAPPLE

Have ready a quart of boiling water and into it stir one cupful pumpkin pulp pressed very dry, half a teaspoonful of salt and half a cupful each of corn meal and coarse hominy, well mixed. Cook slowly one hour stirring frequently, then add a cupful of rather coarsely chopped hickory nuts and pour into a shallow pan, making the scrapple about two inches thick. Let harden, thoroughly; cut into half-inch slices; fry in hot fat; drain and serve with maple sugar or maple syrup.

BAKED VEGETABLES

2 cups sliced cabbage 2 cups fresh or canned tomatoes

2 cups diced potatoes ½ cup pork cut in cubes

2 large onions sliced 1 or 2 green peppers cut

Put in pan and almost cover with water, then put in oven and until vegetables are tender. You can vary the flavor by adding turnips corn, okra or any vegetables in season. -Mrs. J. W. Kirby, Ever

HOMEMADE HOMINY

3 heaping teaspoons concentrated lye 1 gallon white corn

Put corn and lye into kettle and cover with water and boil until of corn will slip. Remove from stove and wash thoroughly. Then cool dry. -Lily Stokesberry. Osgood

HOMINY

4 ears corn, shelled 1 quart water

2 rounding tablespoons soda Salt to taste

Put corn in water with the soda and let stand over night. Next boil until hulls are loose. Wash through a number of waters until all come off. Then boil in salted water until done. -Mrs. Lettie M. Miller, Bollv

[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Salads

"To make a perfect salad there should be a spendthrift for oil, a miser vinegar, a wise man for salt and a madcap to stir the ingredients up and mix them well together."-Spanish Proverb.

FRUIT SALAD

4 bananas ½ can pineapple

2 oranges 1 cup marshmallows

3 apples ½ cup English walnuts

Cut fruit and marshmallows in small pieces and mix together. Chop the nuts and add just before serving. Mix with cream dressing and on crisp lettuce leaves.

CANDLE STICK SALAD

Arrange a crisp lettuce leaf on a small plate, then place a round slice of pineapple. Place half banana in the round hole where the pineapple core was removed, top with a candied cherry or substitute small red gum drop, pour two teaspoons mayonnaise over one side of all. Garnish with nuts if desired. Arrange carefully and have every cold.

PINEAPPLE SALAD

1 can pineapple, large size Nuts or marshmallows

6 bananas

Chop pineapple and add sliced bananas and nuts or marshmallows. Cover with dressing.

Dressing: 1 tablespoon flour

5 tablespoons vinegar 1 egg

4 tablespoons sugar ½ cup pineapple juice .

Mix together and boil until thick. -Mrs. C. H. Ramsey, Bellflower

PINEAPPLE SALAD

4 cups pineapple, cubed Lettuce

½ lb. quartered marshmallows Nut meats

Cover fruit and marshmallows with sugar, let stand several hours then drain and arrange in center of salad bowl surrounded with lettuce leaves; Pour over salad dressing and sprinkle with nuts.

Dressing:

2 eggs beaten 1 teaspoon each flour and

1 cup pineapple juice sugar mixed together

1 cup whipped cream 3 tablespoons lemon juice

Mix, beat well, and cook in double boiler, stirring constantly. Cool and add cream.

WALNUT BANANA SALAD

Slice bananas lengthwise and sprinkle with chopped nuts. Serve lettuce leaves with mayonnaise dressing. -Mrs. C. J. Nordmeyer, Villa Ridge

ALMOND AND BANANA SALAD

3 bananas 1 head lettuce

½ lb. California grapes French dressing

½ lb. salted almonds Lemon juice

Cut bananas in quarters lengthwise and sprinkle with lemon juice. Chop the almonds fine and roll the bananas in them. Cut the grapes in halves, removing the seeds. Arrange the fruit on lettuce leaves and serve with French dressing. -Mrs. A. H. Lindner, Union

NUT AND FRUIT SALAD

1 cup English walnuts 1 cup white grapes

1 cup almonds 1 pkg. gelatine

2 cups celery ½ pint cold water

Blanch almonds, then chop nuts and apples. Cut celery fine but do not use chopping knife on this. Dissolve gelatine in cold water. When ready to set, pour over the salad, mix thoroughly and mold in small cups. Turn out and serve on lettuce leaves with mayonnaise. -Mrs. G. F. Adams, Bellflower

MARSHMALLOW SALAD

20c worth of marshmallows 25c worth of nut meats

1 can pineapple

Cut fine and mix. Cover with the following dressing:

1 cup sugar 2 tablespoons corn starch

1 cup cream 2 eggs beaten stiff

Cook until thick and flavor with a lemon. -A. H. Shearon., Macon

CHERRY SALAD

One quart cherries drained and sprinkled with sugar. Let stand while you make the following dressing:

1 egg ½ cup milk 1 cup Sugar

Cook until thick, then cool and pour over cherries. Add one cup nuts just before serving. -Mrs. A. L. Miller, Savannah

APPLE SALAD

6 apples 3 bananas

2 oranges ½ cup nut meats

Mix with salad dressing and serve on lettuce leaves. -Mrs. W. H. Eldridge

APPLE AND NUT SALAD

6 big apples, pared and cored

½ cup nut kernels chopped fine and mixed with apples

Dressing:

2 eggs ½ cup vinegar

½ cup sugar 2 tablespoons cream

Beat the eggs and sugar until it grains, add vinegar slowly. Boil until thick, stirring constantly. When cool, add the cream. -Mrs. W. L. Reading, Buell

APPLE SALAD

½ cup nut meats ½ cup dates

6 large apples ½ cup marshmallows 3 stalks celery

Cut in small pieces and mix with dressing made as follows:

¼ cup vinegar 2 teaspoons flour

½ cup sugar 3 or 4 tablespoons cream

Mix sugar, flour and vinegar, boil together until thick. Cool and add cream. -K. Nellie Munkres, Rosendale

APPLE AND NUT SALAD

1 dozen large apples, peeled and 1 cup broken nut meats chopped

Dressing:

Juice of ½ lemon or 1 tablespoon ½ cup fruit juice or hot water

½ cup sugar ½ cup whipped cream vinegar

2 eggs, beaten light

Cook in double boiler until thick and coats the spoon. When cold add whipped cream. -Mrs. S. B. Dreon, Bellflowel

NUT SALAD

½ cup nuts ½ cup cabbage

1 cup celery 2 cups apples

Mix all with salad dressing. -Mrs. G. E. Rohrer, Montgomery City

NUT SALAD

4 large apples ½ cup celery 2/3 cup nut meats

Chop all, but not too fine. Make the following dressing;

½ cup vinegar 1/8 teaspoon mustard

1/3 cup sugar 1 egg

1 teaspoon corn starch (or flour) 1 cup cream

Mix dry ingredients and add the beaten egg. Add slowly while stirring the vinegar. Cook until thick, and thin with the cream when ready to use. -Miss Onie Hopkins, Trenton

WALDORF SALAD

1 cup chopped apples 1 cup nuts 1 cup chopped celery

Dressing:

½ cup vinegar 2 tablespoons flour

1 tablespoon sugar 1 cup sweet cream

Cook the sugar, vinegar, and flour together until thick. When cool beat in the cream. -Mrs. J. C. Schell, Springfield

WALDORF SALAD

1 cup chopped celery 1 cup grapes or pineapple

1 cup chopped apples 1 cup nuts

Dressing:

3 eggs beaten light 2 tablespoons sugar

1 scant teaspoon salt ½ cup vinegar

Beat thoroughly and cook until thick. When cold add one cup thick cream. -Mrs. Anna Jones, New Cambria

WALDORF SALAD

1 quart finely chopped apples ½ cup cocoanut (or chopped cabbage)

½ teaspoon celery seed 1 cup chopped nuts Salt to taste

Dressing:

1 egg ½ cup vinegar

½ cup sugar 1 teaspoon butter

Cook until thick

-Mrs. James Ridgely, Kahoka

FRUIT SALAD

Drain all juice from any canned fruit, prepare any desired flavor of Jello, according to directions on box. Place drained fruit into small salad molds (or fill a teacup half full), pour over it the Jello. Set over night to cool (unless it can be put on ice). When ready to serve, set the mold or cup in boiling water a moment, turn out on a salad plate, form ring of whipped cream around it and garnish with any kind of chopped nuts.

VEGETABLE SALAD

2 potatoes boiled 2 cups cabbage

6 apples 4 hard boiled eggs

Mix vegetables and chop fine. Cover with mayonnaise dressing.

COMBINATION SALAD

5 large cooked potatoes 5 apples chopped

Dash of celery salt Nuts

Dressing:

½ cup sugar 1 tablespoon flour

2 eggs ½ cup vinegar Pinch salt, pepper, mustard

Cool and add to first part. -Edna Hausman

COMBINATION SALAD

6 medium sized tomatoes 2 or three cucumbers

1 chopped Spanish onion 3 shredded green peppers

2 large apples

Quarter the tomatoes, cut cucumbers into very thin slices, mix vegetables and apples; put in bowl which has previously been rubbed with garlic berry, cover with a French dressing in which mustard, Worcestershire sauce, brown sugar and salt have been mixed with the oil a vinegar. Finally sprinkle with red pepper and set the bowl on ice until cold. -Miss Olinda Wesselschmidt, New Haven

MACARONI SALAD

1 package macaroni 1 dozen sweet pickles cut fine

1 can pimentos cut fine

Cook macaroni in boiling salty water, drain and blanch, add pimentos and pickles, and mix with salad dressing. -Mrs. Jake Baum, Rosendale

MACEDONIA SALAD

½ cup cauliflower florets ½ cup cooked diced carrot

½ cup diced beets ½ cup peas

½ cup asparagus tips ½ cup finely cut beans (string)

Mix all together and serve on course lettuce leaves with French dressing.

PIMENTO CHEESE SALAD

1 can pimentos cut fine 1 cup grated cheese

1 cup celery cut fine ½ cup apples cut fine

½ cup nut meats

Mix ingredients with salad dressing. -Shadygrove W. P. F. C.

CHEESE P1MENTO AND PEA SALAD

1 can cooked peas 1 cup grated cheese

2 or 3 pimento peppers cut fine 1 cup mayonnaise dressing

Mix and serve on lettuce leaves or in ripe tomato cups. -Mrs. W. H. Wenzel, Bolivar

PEA SALAD

Season one can peas, cook and cool, add onions, cheese and pickles chopped fine, cover with mayonnaise dressing, celery seed may be added if liked. -Alice M. Stahl, Queen City

SANDWICH SALAD

Peel fine ripe tomatoes, chill thoroughly, cut into slices and sandwich together with mayonnaise and lay on lettuce leaves; sprinkle with little finely chopped sweet peppers. -Mrs. F. G; Adams, Bellflower

TOMATO ASPIC SALAD

1 can tomatoes 2 cloves

½ onion Celery salt

1 tablespoon sugar Pinch soda

1 box gelatine 1 tablespoon vinegar

Cook tomatoes, onion, cloves, celery salt, sugar and soda together then put through colander; add gelatine, after having been soaked in the vinegar. When cold cut in squares and serve on lettuce leaves with spoonful mayonnaise dressing. Chopping celery or nuts are fine with it. -Mrs. C. B. Dermott, Lamar

CREAM SLAW

½ head cabbage chopped fine 2/3 cup vinegar

½ cup sugar 1 tablespoon flour

1/8 teaspoon mustard and pepper

Mix dry ingredients and add to vinegar, cook until thick, then cool and add the cabbage, previously salted to taste; cover all with cup whipped cream just before serving. -Minnie Logan

DECORATIVE CABBAGE SALAD

1 small head cabbage Few sweet pickles

1 can red pimento, chopped Apples, chopped

1 cup seedless raisins Pecan meats

Mix with mayonnaise. May be served on lettuce leaves. -Mrs. Harry Ross, Elsberry

CABBAGE SLAW

1 small head cabbage 2 tablespoons sugar

Salt and pepper

Shred cabbage fine, mix with salt, pepper and sugar.

Dressing:

1 egg ¾ cup vinegar

2 tablespoons sugar 1/3 cup sour cream

Cook until thick. -Mrs. Joe R. Barnett, Odessa

COOKED SLAW

1 head cabbage cut fine Salt and pepper to taste

Dressing:

2 eggs well beaten 1 teaspoon celery seed

1/3 cup chopped nut meats ¼ teaspoon mustard

¼ cup vinegar 1/3 cup sugar ½ cup thick cream

Cook until thick and mix with cabbage. -Mrs. L. M. Prather, Springfield

CABBAGE CREAM SLAW

1 quart finely chopped cabbage 2 well beaten eggs

1 cup thick cream 1 teaspoon flour

2/3 cup vinegar 2 tablespoons sugar Butter size of egg

Beat flour and eggs together, add cream and butter, stir sugar into vinegar, then add to first mixture, cook slowly about three minutes, add cabbage and mix. Cover with hard boiled eggs. -Mrs. J. a. Lindner, Union

POTATO SLAW

1 quart potatoes 3 tablespoons sour cream

1 onion Vinegar to suit taste

-Mrs. Emma Schnaath, Union

POTATO SALAD

2 cups cold diced potatoes 1 cup celery

1 cup raisins ½ cup nut meats

Mix with one cup rich mayonnaise. -Anna Thrailkell, Odessa

POTATO SALAD

1 quart cold firm potatoes ½ cup sugar

2 small onions chopped fine 1 teaspoon celery seed

Pepper to suit taste

Mix with mayonnaise dressing and garnish the top with sliced hard boiled eggs. -Jane A. Jones, New Cambria

POTATO SALAD

1 quart boiled and mashed 1 minced onion

potatoes Celery or mustard seed

1/8 teaspoon salt and pepper

Dressing:

2 eggs 1 cup vinegar

1 tablespoon sugar Small lump butter

Cook until thick and pout into potato mixture. -Mrs. Ella Slater, Clarence

WALNUT AND POTATO SALAD

6 medium size cold potatoes ½ cup walnut meats

½ green pepper Piece of celery

3 or 4 small pickles 1 cup thick boiled salad dressing

1 red beet

Chop potatoes, nuts and beets together and add the shredded celery and green pepper. Mix with salad dressing and press into a mould. Chill for several hours, then turn out on lettuce and garnish with halves of nuts and hard boiled eggs cut in fancy shapes.

BEAN SALAD

1½ pints cold cooked beans 1 small onion, chopped fine

3 sweet pickles (diced)

Mix and add the following dressing:

1 cup vinegar 2/3 cup sugar

1 cup sour cream 1 tablespoon butter

1 tablespoon flour 1 egg

Boil sugar, butter and vinegar; beat egg, cream and lour together, add to first mixture and boil five minutes. Add one teaspoon salt, pepper and mustard. -Mrs. J. W. Kirby, Everton

BEAN SALAD

1 pint kidney beans 1 tablespoon sugar

2/3 cup chopped pickles ½ cup vinegar

2 tablespoons chopped onion Chill and serve. -Mrs. Frank Carothers, Clarence

BEAN SALAD

1 can baked beans 3 eggs (hard boiled)

2 ½ cups cabbage (chopped) 1 onion (chopped)

3 pickles (chopped) Mix well and add dressing

Dressing:

1 cup mild vinegar ¼ teaspoon each pepper

1 egg, beaten and salt

1 teaspoon mustard Lump of butter

Cook until thickens. Cool. -Iva Batson, Springfield

BEAN SALAD

2 cups cold navy beans 3 hard boiled eggs

¾ cup pickles cut fine Salt and pepper

½ cup onions cut fine 1 teaspoon celery seed

Mix with mayonnaise. -Mrs. Clarence Miller, Kahoka

SPANISH SALAD

5 potatoes cooked and mashed 2 cups cabbage

4 peppers 1 onion chopped fine

1/8 teaspoon celery seed 3 eggs boiled for top

Dressing:

2/3 cup vinegar Butter size of egg

4 tablespoons sugar 1 tablespoon prepared

Boil all together mustard

-Mrs. J. W. Robertson, Montgomery City -Mrs. Tom Perry, Wellsvillle, Mo. -Mrs. John Wells, Bellflower

ENDIVE SALAD

1 gallon endive cut fine ½ cup sugar

1 tablespoon butter 2 hard boiled eggs

½ cup vinegar 1 onion 1/8 teaspoon salt

Melt butter, sugar, vinegar, and slat, let cool and mix with endive, put in dish and cut eggs on top. Serve at once while crisp. Endive must be tied up and bleached to make a good salad.

CUCUMBER SALAD

Peel and slice cucumbers fine, sprinkle with salt, leave stand for twenty minutes, then drain off water, add vinegar, pepper and cream and mix thoroughly. -Mrs. John B Ommen, New Cambria

ONION SALAD

4 hard boiled eggs Winter onions chopped fine

Mix eggs chopped fine, with onions, cover with mayonnaise; mild flavored globe onions may be used.

EGG SALAD

8 hard boiled eggs 3 medium sized cucumber

½ teaspoon celery seed pickles Mayonnaise

Chop eggs and pickles together, add celery seed and mayonnaise, mix well and garnish with lettuce or parsley. -Mrs. V. B. Vandiver, Leonard

OYSTER SALAD

1 teacup vinegar 4 eggs

1 heaping tablespoon butter 1 teaspoon mustard

Pinch cayenne pepper Salt and sugar to taste

Beat eggs, mix with other ingredients, cook in double boiler. To one can cove oysters add few powdered crackers, two small cucumber pickles chopped fine, one tablespoon onions chopped fine; pour over this the above mixtures while hot.

SALMON SALAD

4 or 5 boiled eggs 1 can salmon

1 onion chopped fine 2 sweet pickles diced

Few crackers 1 or 2 stalks of celery

Mash together the above ingredients. Dressing:

2 tablespoons flour ½ cup vinegar Butter size of egg

1 tablespoon salt, pepper and mustard 1 egg well beaten

Mix dry ingredients, add butter , eggs and vinegar, cook until thick, stirring constantly.

SALMON SALAD

1 can salmon 1 dozen crackers

Dash salt and pepper ½ cup sugar

¾ cup vinegar 1 small onion cut fine

Crush crackers and mix with other ingredients, turn into salad bowl on bed of lettuce. -Mrs .G. S. Bluns, Eureka

SALMON SALAD

1 can salmon Yolks 2 hard boiled eggs

½ cup melted butter 2/3 cup vinegar

6 medium sized cucumber pickles Small teaspoon salt, pepper

Remove bones from salmon, add eggs rubbed smooth, then salt, pepper, pickles, butter and vinegar. -MRs. Arch Cline, Granger

SALMON SALAD

2/3 cup salmon ¾ cup potatoes

Salt 1 small onion diced 2 tablespoons vinegar

-Carline Heinze, Kahoka

SALMON SALAD

1 can red salmon 1½ cups chopped cabbage

8 cucumbers chopped fine Mix together

Dressing:

1 teaspoon sugar 1/3 cup cream or milk

1 teaspoon salt 1 teaspoon flour

1 egg ¼ teaspoon pepper 1/3 cup vinegar

Mix and add little butter, boil until thick.

CHICKEN SALAD

Meat of one boiled chicken (minced) 1 large bunch of celery

Cut celery stalks into fine pieces and mix with chicken; lettuce or cabbage may be substituted for celery. Mix with a salad dressing. -Mrs. Charles Purdy, Clarence

CHICKEN SALAD

Meat from one boiled chicken 1 onion 4 hard boiled eggs

Little cabbage 5 or 6 cucumber pickles

Mince the meat, add chopped egg whites, mashed yolks seasoned with salt, sugar, and pepper to taste, onion and pickles. Moisten with a little chicken broth.

GOLDEN SALAD DRESSING

4 egg yolks 1 teaspoon salt

1 teaspoon 2 teaspoon corn starch

2 teaspoons sugar Dash cayenne pepper

½ cup water (boiling) ½ cup vinegar 2 tablespoons butter

Beat yolks of eggs with salt, rub together the dry ingredients. Mix water, vinegar, and butter, then stir in dry ingredients. When thick set off and beat in yolks of eggs, put in covered glass jar, and it will keep for some time. --Mrs. Ralph Towers, Aurora

SALAD DRESSING WITHOUT OIL

4 egg yolks Juice of 2 lemons ½ pint tick cream

Heat lemon juice to boiling point and stir in egg yolks, set aside to cool; when cool add the cream which has been whipped to thick froth. --Miss Okle Roberts, Trenton

SALAD DRESSING WITHOUT OIL

2 eggs ½ tablespoon salt Butter size of egg 3 tablespoons 1 tablespoon sugar

Beat the eggs, add salt and sugar, melted butter and vinegar, set over boiling water and stir constantly until thick. When cold add cup whipped cream. --Mrs. T. M. Story, Revere

HONEY SALAD DRESSING

3 egg yolks Juice of 3 lemons

1 tablespoon sugar 1 cup honey ¾ cup whipped cream

Beat yolks, add lemon juice, sugar and honey, cook in double boiler until thick; when cold fold in the cream. --Mrs. J. Pattonroyals, Huntsville

SALAD DRESSING

1 ½ cups sugar 1 heaping tablespoon flour

½ teaspoon salt, mustard, celery Lump butter size walnut

seed 3 well beaten eggs 1 cup vinegar

Mix dry ingredients, add eggs and butter, add slowly while stirring one cup vinegar, cook until thick (stir while cooking), thin with sweet or sour cream as you use it. It will keep indefinitely. --Mrs. H. A. Cowden, Columbia

SLAW DRESSING

½ cup vinegar ½ cup sugar ½ teaspoon celery seed 1 scant teaspoon salt

Pepper to taste

Beat egg and sugar, salt, pepper, celery seed and butter, mixing well. When vinegar boils pour slowly into egg mixture, stirring constantly until well done. Amount of ingredients may be doubled. Then put in a glass jar, where it will keep, if in a place. --Mrs. R. E. Gaunt, Macon

MAYONNAISE DRESSING

½ cup vinegar ½ cup sugar 2 eggs

Let vinegar come to a boil, then add beaten egg yolk mixed with sugar. Cook until it thickens. Then add beaten whites of eggs. --Graham W. P. F. C., Shelbina

MAYONNAISE DRESSING

5 quarts vinegar and water 15c can mustard mixed 1 ½ cups sugar

50 yolks eggs 5 tablespoon corn starch

Cook until thick, excellent for picnics where large quantity is wanted.

CREAM MAYONNAISE

1 egg ½ cup sugar ½ teaspoon salt 1 heaping teaspoon corn starch

Butter size of egg 1/8 teaspoon mustard 1 cup sour cream ½ cup vinegar

Beat the egg, add sugar, salt, corn starch, mustard and vinegar, cook until thick, stirring constantly; when cold beat in cup full of sweet or sour cream. For salads such as salmon, where little sweetening is wanted, reduce the quantity of sugar. --Mrs. Lee Padget, Arbella

THOUSAND ISLAND SALAD DRESSING

1 egg yolk beaten 1 teaspoon salt 2 tablespoons vinegar Wesson oil

2 red peppers 1 green pepper 4 hard boiled eggs 1 tablespoon chilli sauce

Mix egg, salt and vinegar, add Wesson oil until stiff, then add peppers, eggs and chilli sauce. --Mrs. Gentry Withers, Clarence

BOILED SALAD DRESSING

3 tablespoon melted butter 1 tablespoon flour

1 cup milk (sweet or slightly sour) 1 tablespoon sugar 2 eggs

1 teaspoon ground mustard ½ cup mild vinegar 1/8 teaspoon cayenne pepper

Stir dry ingredients in melted butter, add milk, cook and stir constantly until the mixture is the consistency of cream. Beat egg yolks slightly, add vinegar, pour into first mixture and cook till thickened, stirring constantly. When cool fold into the beaten egg whites. This dressing will keep for several days in a cool place, if kept in a tightly covered glass jar.

[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Pies

“No soil upon earth is so dear to our eyes,

As soil we first stirred in terrestrial pies.”



MINCE MEAT

1 gallon ground lean meat 1 quart gooseberries

2 gallons apples, finely chopped 1 cup vinegar

4 boxes seeded raisins 2 qts. Syrup from preserved

2 boxes currants fruit, such as peaches,

1 quart cherries pears, strawberries

Sugar to sweeten as you like

For the meat use the neck of beef or the lean parts of the hogs’ head. Cook until it falls from the bone, then grind. To the meat add the apples, cooked until tender, then the raisins and currants, also cooked; sugar and some water, if necessary. After cooking this for a short time, add the cherries and gooseberries and allow them to become hot; then seal in glass jars.

--Grace Miller



MINCE MEAT

2 lbs. of boiled beef 1 tablespoon of cloves

1 lb. of suet 1 tablespoon of allspice

5 lbs. of apples 1 tablespoon of salt

2 lbs. of raisins (washed) 1 tablespoon nutmeg

2 lbs. currants 2 ½ lbs. of sugar

2 tablespoons of mace 1 quart sweet cider

1 pint vinegar

Chop beef and suet and apples fine. Mix all together and cook and then seal. This amount will make seven quarts and is excellent.

--Mrs. Lizzie Zinnert, Ashton



MINCE MEAT

3 cups of cold boiled meat 2 cups of raisins

ground 5 cups of sugar

5 cups of chopped apples 1 tablespoon each of clove,

1 cup of molasses cinnamon, nutmeg

1 cup of cider vinegar 1 teaspoon each of salt and

1 cup of water pepper

1 cup of suet 1 large lemon, juice and

grated rind

Cook all together until raisins are tender.

--Mrs. Cora Harleman, Bois D’Arc



MINCED MEAT FOR PIES

2 lbs. lean meat chopped fine 2 lbs. currant

5 lbs. apples chopped fine 2 tablespoon cinnamon

½ gallon grapes, seeded 1 tablespoon each nutmeg,

½ gallon plums, seeded cloves, allspice

3 lbs. raisins 1 tablespoon salt

2 ¼ lbs. sugar

Mix all together and heat. Seal.

--Mrs. J. P. Delzell, Springfield



MINCE MEAT

1 gallon ground meat 3 cups vinegar

4 quarts canned or stewed 7 cups sugar

peaches 3 level tablespoons each of

4 quarts stewed apples ground allspice, ground

3 or 4 boxes raisins cinnamon, ground cloves

This ground meat is hogshead, not using ears or jowls, salt the head and cook until tender, then grind. Cook all together until it boils good to cook the raisins. Don’t let burn. Seal in glass jars while hot. Is very rich. Makes about twelve quarts.



MINCE MEAT

1 quart meat 2 cups vinegar

2 quarts apples 1 glass jelly juice

1 quart raisins Rind of one lemon

1 quart currants 1 teaspoon each of cloves,

2 cups flour ginger, nutmeg, cinnamon,

1 cup molasses allspice

Let come to a boil and seal. For larger amount just double the amount.

--Mrs. Elmer Thomas, New Cambria



MINCE MEAT

6 lbs. lean meat (beef) 2 tablespoons cloves

2 lbs. brown sugar 2 tablespoons cinnamon

1 lb. suet 1 pint boiled cider

2 lbs. raisins 1 teaspoon ginger

2 lbs. currants 1 teaspoon allspice

½ lb. citron 1 teaspoon salt

5 lbs. apples ½ teaspoon black pepper

Cook meat until tender, grind fine, chop or grind apples. Mix all ingredients and cook until apples are done, can hot and seal.

--Mrs. Harry Cannefax



MINCE MEAT

5 lbs. meat 2 or 3 oranges

10 lbs. apples 1 teaspoon pepper

5 lbs. raisins 3 teaspoons cloves

4 lbs. sugar 10 teaspoons cinnamon

3 pints molasses 1 teaspoon nutmeg

Juice and rind of 2 or 3 lemons Salt and vinegar to suit taste

Add water to thin down and cook till done.

--Mrs. Lee Padget, Arbella



MINCE MEAT

2 lbs. lean beef 2 tablespoons mace

1 lb. suet 1 tablespoon cloves

5 lbs. apples 1 tablespoon allspice

5 lbs. raisins 1 tablespoon salt and

1 lb. Cultana small raisins pepper

¾ lb. citron 1 teaspoon nutmeg

2 tablespoon cinnamon 2 ½ lbs. brown sugar

Boil the meat till tender, then remove cover and stew till dry. Chop fine, mix with other ingredients using fruit juices to moisten to suit taste.

--Mrs. H. B. Gorrell, Canton



GREEN TOMATO MINCE MEAT

1 peck green tomatoes 1 ½ cups chopped suet

1 peck apples 2 cups water

3 lbs. raisins 2 tablespoons allspice

2 cups vinegar 3 tablespoons cinnamon

5 lbs. sugar 3 tablespoons ground cloves

Wash and chop the tomatoes in small pieces. Peel apples and cut in small pieces or grind in the food chopper. Place tomatoes in a colander, pour boiling water over them three times, draining well. Put all ingredients in a kettle and let simmer slowly until tender.

--Ethel E. Kelley, Ash Grove



NEVER-FAIL PIE CRUST

1 cup flour 3 tablespoons water

2 tablespoons lard

Mix flour, lard and salt with hands, then add the water. This makes one large pie crust.

--Mrs. Joe R. Barnett, Odessa





FLAKY PIE CRUST

1 cup lard 1 level teaspoon salt

1 cup boiling water 3 cups flour

1 teaspoon baking powder

Put lard in pan, add salt and water and put on stove until it comes to boil. Sift baking powder and flour together and stir into other ingredients. Put plenty of flour on bread board and roll. Bake on back of pie pans or paper plates. This makes five shells.

--Mrs. D. S. Browning, Verona



PIE CRUST

1 pint flour Pinch of salt

4 tablespoons lard 1 teaspoon baking powder

Sift salt, baking powder and flour together. Work in lard and mix with enough water to make soft dough.

--Dorothy Kutzner, Gorin



RHUBARB PIE

2 cups rhubarb, chopped Lump of butter

1 cup sugar 1 tablespoon flour moistened

1 egg with 3 tablespoon water

Pour boiling water over rhubarb; drain off water after 5 minutes. Mix with other ingredients, saving white of egg for top. Bake with one crust.

--Mrs. Roy Belts, Wellsville



RHUBARB CUSTARD PIE

Cover four cups of fine, chopped rhubarb with cold water and let stand for 10 minutes; then drain. Mix in bowl:

2 tablespoon flour 3 eggs (yolk only)

2 cups sugar 1 heaping tablespoon butter

Beat well, add rhubarb. Bake with one crust and frost with whites of eggs. Makes two pies.

--Mrs. F. R. Winters, Macon



RHUBARD PIE

1 cup rhubarb 1 cup sweet milk

1 cup sugar mixed with 1 egg (yolk)

1 tablespoon flour

Bake with one crust. Beat the white of egg very stuff, add teaspoon of sugar, spread over the pie and return to oven to brown.

--Mrs. M. W. Renoe, New Cambria



RHUBARD PIE

Make a tender crust and line pan. Cut rhubarb stalks in small bits, put in pan, sweeten to taste, add small lumps of butter, and sprinkle with allspice, cover with top crust and bake. A delicious pie.

--Mrs. Lula Hume, Kahoka



ORANGE PIE

2 large oranges 1 heaping tablespoon flour

1 cup sugar 2 eggs (yolks)

½ lemon (juice) 2 tablespoons melted butter

Use juice of two oranges and grated rind of one. Mix sugar and flour together, add well beaten yolks of eggs, then butter, turn into a pie pan lined with pastry and bake in a quick oven. When done so as to resemble a finely baked custard spread on the top the beaten whites sweetened with two tablespoons of sugar. Brown slightly. The juice of half a lemon improves it.



CUSTARD PIE

2 eggs Pinch of salt

3 tablespoons sugar 1 ½ cups milk

Beat two eggs slightly, add three tablespoons of sugar, pinch of salt and one and half cups of milk. Pour into a pie plate lined with a good crust.

--Mrs. Arthur Steiger, New Haven

CUSTARD PIE

(Sent in by Mrs. S. B. Smith, Superior, Neb., who said she was not a W. P. F. A. member, but would be if she lived in Missouri.)

4 heaping tablespoons sugar 3 eggs

2 scant tablespoons of flour 3 cups sweet milk

Pinch of salt

Beat the whites last and stir in just before putting the custard in the pan. Flavor with nutmeg. This will make two pies.



CUSTARD PIE

1 pint scalded milk ½ teaspoon salt

½ cup sugar ½ teaspoon nutmeg or

3 eggs (yolks) vanilla

For cocoanut custard allow one cup of cocoanut to stand in the hot milk before using.

Custard pie must bake slowly and is done when a sliver knife inserted in the center comes out clean.

--Mrs. W. R. Roderick, Oak Grove



WHITE COCOANUT PIE

2 cups milk 4 tablespoons flour

8 tablespoons sugar 1 cup cocoanut

3 eggs (whites) Lump butter

Pinch salt

Two cups of milk with lump of butter about the size of a small hickory nut, set on stove to heat. When hot add one cup of cocoanut, eight tablespoons of sugar, four tablespoons of flour and a pinch of salt well mixed together. Cook this mixture until thick and let stand till almost cool. Fold in the whites of three large eggs and turn into pie crust already baked. Sprinkle with cocoanut.



COCOANUT ORANGE PIE

1 cup shredded cocoanut 3 eggs separated

4 oranges 2 tablespoons flour

1 cup sugar 2 tablespoons melted butter

Mix cocoanut with grated rind of one orange, add juice of orange sugar, yolks of eggs and flour and butter. Pour into pastry lined pie plate, bake in oven. Cover with whites of eggs and brown. This makes two pies.

--Mrs. Harry Freitag, New Haven



CREAM PIE

1 pint rich cream 3 eggs (whites)

1 ½ cup powdered sugar ½ teaspoon vanilla

Pinch salt Dash of nutmeg

Pour pint of rich cream upon sugar, let stand until egg whites have been beaten to a stiff froth, add them to the cream and beat up thoroughly. Add flavoring. Bake with one crust. This makes two pies.

--Delia Richardson



CREAM PIE

1 tablespoon flour 2 eggs (yolks)

3 tablespoons sugar Vanilla to suit taste

1 ½ cups sweet cream

Mix flour and sugar, add eggs and cream, put on and boil till thick.



CREAM PIE

1 ½ cup sugar 1 pint cream

2 tablespoons flour 3 eggs (whites)

Mix sugar and flour, add cream and stiffly beaten egg whites. Sprinkle cocoanut on top and bake in one crust.

--Mrs. E. B. Baker, Arbella





ENGLISH CREAM PIE

1 cup milk 2 eggs (yolks)

½ cup sugar ½ cup milk

¼ cup flour Pinch of salt and butter size

of walnut

Scald the one cup of milk with pinch of salt. Mix the sugar and flour, beat yolks and add to half cup milk. Add this to scalded milk and cook until it thickens. Cool, add vanilla. Use the two whites of eggs for meringue after the custard has cooled. Fill your baked crust, put meringue on top and brown in oven.

--Mrs. R. D. Belew, Lone Dell



CREAM PIE

1 cup cream 1 heaping tablespoon

1 cup sugar, scant 2 eggs (whites)

Mix sugar, flour and cream, whip eggs stiff, stiff in lightly, flavor. Pour in crust and bake as custard pie.

--Mrs. P. M. Harvey, Arbella



BAKER’S CUSTARD PIE

3 eggs (yolks creamed) 3 eggs (whites well beaten)

½ cup sugar 2 cups sweet milk

1 tablespoon flour Any desired flavoring

This receipt is from a celebrated cook in a New York bakery. This secret is the addition of this but of flour—not that it thickens the custard any, but prevents it from wheying and gives the smooth appearance when cut.



[INSERT – looks like newspaper clipping]

BUTTERSCOTCH

2 cups milk 1 tablespoon butter

1 cup brown 1 teaspoon vanilla

2 tablespoons cornstarch 1/8 teaspoon salt

2 egg yolks 2 egg whites, beaten until stiff

Mix cornstarch with ¼ cup milk. Scald remaining milk in double boiler. Melt butter, add sugar, and cook, stirring constantly, until…



BANANA PIE

1 cup of sugar 2 eggs (yolks)

2 teaspoons of cornstarch or 1 pint milk

flour

Make all together in one crust.

--Mrs. Louella Wallace, Rosendale



BANANA PIE

(Custard Filling)

1 cup sugar 2 eggs (yolks)

2 tablespoon flour 1 cup sweet milk

Lump butter size of hickory nut

Stir sugar and flour well together, add yolks of eggs, beat well and add slowly the milk and butter. Cook in double boiler until thickens. Have a crust baked and when cool fill moderately with sliced bananas. When a filling is cool pour over sliced bananas in pie crust, beat the whites of eggs, add one tablespoon of sugar, spread this over the top and brown.

--Mrs. Mary Adams, Trenton



BANANA PIE

1 cup sweet milk, let boil 1 cup sugar

4 eggs (yolks) 4 heaping tablespoons flour

Thin the flour with a little milk and add to boiling milk; let cook until thick. When cool put in baked crust; first a layer of filling, then a layer of sliced bananas. Repeat until crust is full. Cover with a meringue of whites of eggs. Brown in oven.

--Mrs. Emil Dvorak, Bolivar



CHOCOLATE PIE

2 heaping teaspoons cornstarch 6 tablespoons sugar

Mix with beaten yolks of ½ teaspoon vanilla

3 eggs 1 quart water

4 or 5 tablespoons grated Pinch of salt

chocolate

Boil briskly. Use whites on top. This makes two pies.

--Boil briskly. Use whites on top. This makes two pies.

--Mrs. J. A. Lindner, Union





CHOCOLATE PIE

1 cup sugar 2 tablespoons cornstarch

2 eggs (yolks) 1 teaspoon vanilla

1 cup hot water 1 tablespoon butter

½ cup of chocolate

Put sugar and chocolate in a pan, add water slowly, then butter and beaten egg yolks with cornstarch in a little water. Cook well, remove from fire and add flavoring. Pour into baked crusts and spread with stiffly beaten egg whites sweetened with one tablespoon of sugar. Brown in oven.

--Miss Pearl DeHaven, Springfield



CHOCOLATE PIE

1 cup sugar Butter size of egg

2 level tablespoons flour 3 eggs (yolks)

2 level tablespoons cocoa 1 pint sweet [w]ilk

Mix ingredients together and stir until smooth, add to milk and cook until thick. Make a meringue of the whites of the eggs beaten stiff, two tablespoons sugar and half teaspoon vanilla.

--Mrs. Elmer Breit, Rovendale



VINEGAR PIE

1 cup sugar ½ cup water

½ cup cider vinegar

Let all come to boil, add butter size of walnut and when cool add one egg well beaten and four tablespoons of grated stale light bread crumbs or cracker crumbs. Bake in two crusts. Fine.



VINEGAR PIE

1 cup sugar 1 cup water

2 eggs 2 tablespoons flour or cornstarch

2 tablespoons vinegar

½ teaspoon of lemon extract

Cook in double boiler, and fill in baked crust; cover with frosting. Do not flavor until just as it is taken off stove and add a lump of butter.

--Mrs. C. R. Ramsay, Bellflower, MO



CARAMEL PIE

1 cup brown sugar 2 tablespoons flour

½ cup white sugar 1 ½ cups milk

2 tablespoons water Lump butter

Punch salt 2 eggs (yolks)

1 teaspoon extract

Then use the whites of the eggs for meringue. This may be made without eggs and use whipped cream for frosting.

--Mrs. Lizzie Folkers, New Cambria



BROWN SUGAR PIES

3 cups brown sugar 5 eggs, whites of 3 for top

2 tablespoons butter 1 cup sweet milk

3 tablespoons flour Flavor with vanilla

Bake in one crust and when done spread with meringue and brown.

--Mrs. Eddie Allen, Elsberry



BUTTER SCOTCH PIE

2 eggs 2 tablespoons flour or cornstarch

1 cup sugar (scant), dark brown

or granulated 1 tablespoon butter

1 cup milk Flavor to suite taste

Use whites of eggs for frosting. This will make one pie.

--Mrs. Mertie Furlong, Nodaway County



BUTTER SCOTCH PIE

1 cup brown sugar Butter size of an egg

1 pint water or milk 2 tablespoons cornstarch

2 eggs (yolks) 1 tablespoon flour

Mix sugar, cornstarch and flour and blend with cold water, then add the remainder boiling water and let boil till thick. Then add butter and flavor with vanilla and fill in baked crust. Spread top with the well beaten whites of eggs.

--Mrs. C. A. Binder, Macon



BUTTER SCOTCH PIE

1 cup brown sugar 2 eggs (yolks)

2 rounding tablespoons butter 1 cup milk

2 rounding tablespoons flour

Cream brown sugar, butter and flour together. Mix eggs and milk together and heat to boiling. Remove from fire and pour over the sugar, butter and flour. Mix all together and let come to a boil until thick, pour into crust which has been browned; beat whites of eggs and spread over top, adding a little sugar. Brown in oven.

--Mrs. Herbert Schmidt, Union



BUTTER SCOTCH PIE OR SHORTCAKE

Bake on a tin sheet three circles of thin pastry (that have been well pricked) the size of a pie plate. When cool put butter scotch filling between layers of pie crusts, cover with meringue and brown.

Butter Scotch Filling

¼ cup butter 2 cups scalded milk

¾ cup brown sugar 2 eggs (yolks)

¼ cup flour ¼ teaspoon salt

Cream butter and sugar, add flour. Stir this mixture into scalded [milk] in double boiler, add beaten yolks of eggs. Cook, stirring all the [illegible] until the mixture thickens when, lastly, add one-fourth teaspoon salt.

--Mrs. Jno. A. Wells, Tras[rest illegible]



BURNT CARMEL PIE

Mix three tablespoons of butter, two cups of brown sugar and enough milk to begin the cooking and boil to a stiff wax. Mix together the yolks of three eggs.

1 cup of water 1 cup of milk

Add to the brown sugar mixture. Flavor if desireid and pour into dough crust and bake. Cover with whites of three eggs beaten with three tablespoons of white sugar. This makes two good pies.

--Mrs. G. W., New Haven



BUTTER SCOTCH PIE

Bake a good pie crust and cool. Fill with the following which should also be cooled before putting in the crust:

1 cup brown sugar 2 eggs (yolks)

2 level tablespoons flour 1 cup rich milk or part

1 rounding tablespoon butter cream

Pinch salt

Mix sugar and flour and butter. Add beaten egg yolks and then gradually add milk and a pinch of salt. Cook until thick, stirring constantly. When cold spread in pie crust and serve either frosting or whipped cream on top.

--Mrs. Earl Cross, Callao



JESS DAVIS PIE

2 cups sugar 3 eggs

2/3 cup butter 1 cup sweet cream

3 tablespoons flour Flavor to taste

Manipulate same as cream pie and pour in baked crust.



CHESS PIE

1 cup sugar 2 cups hot water

4 eggs (yolks) 1 tablespoon cloves

½ cup flour 1 tablespoon cinnamon

2 tablespoons butter 1 tablespoon vanilla

2 cups raisins

Place raisins in bottom of crust; mix other ingredients together, adding hot water last; pour over raisins and bake. When done, cover with the beaten whites of eggs. This makes two pies.

--Miss Bice Looker, Bellflower



SWEET POTATO PIE

Boil or bake sufficient sweet potatoes to make three-fourths of a pint of the pulp when rubbed through the colander. Add a pint of milk.

1 small cupful sugar 1 teaspoon lemon extract

2 eggs (yolks) Pinch salt

A little cornstarch or flour for thickening.

Bake in a shallow pan lined with a rich crust. When done cover with meringue made by beating the whites of the eggs and adding a little sugar. Return to the oven and brown.

--Mrs. John E. Baker, Clark County



DELAWARE SQUASH PIE

¼ cup butter ½ teaspoon salt

¾ cup sugar 1 cup cooked squash

1 egg (lightly beaten) ¾ cup chocolate prepared as

Yolk of another egg beverage

2 tablespoons cream ½ teaspoon cinnamon

½ teaspoon vanilla extract

Mix ingredients together and turn into a deep pie plate lined with [illegible] and bake. Serve with whipped cream.

--Mrs. Irvin Proctor, Odessa



PUMPKIN PIE

3 pints cooked pumpkin 1 ½ cups sugar

1 pint cream ½ teaspoon allspice

1 pint milk 4 eggs

Makes four pies.

--Mrs. Keith A. Watkins, Humphreys



PUMPKIN PIE

2 cups pumpkin 3 well beaten eggs

1 cup sugar 1 tablespoon salt

2 cups milk 1 tablespoon ginger

2 tablespoons flour mixed with 1 tablespoon cinnamon and

sugar nutmeg

2 tablespoons sorghum molasses

This recipe makes two pies.

--Mrs. Roy Conley, Macon



PUMPKIN RAISIN PIE

4 cups cooked pumpkin ½ cup nutmeg

½ cup sugar 1 tablespoon cracker

3 tablespoons maple syrup crumbs

1 teaspoon salt 1 cup raisins

1 teaspoon cinnamon 2 eggs

½ teaspoon ginger 1 cup cream

Grated rind of one orange

Add sugar, syrup, salt and spices to pumpkin. Stir in beaten egg yolks and cream. Mix thoroughly, then add chopped raisins, cracker crumbs, orange rind and stiffly beaten egg whites. Bake in moderate oven. The maple syrup and orange peel may be omitted.

--Mrs. U. S. Braught, Cassville





PUMPKIN PIE

1 cup steamed pumpkin A pinch of ginger, nutmeg,

3 eggs cinnamon

¼ cup sweet milk and cream 1 cup sugar

--Mrs. Loren A. Williams



BUTTER MILK CUSTARD PIE

1 cup sugar 3 eggs (yolks)

1 tablespoon butter 1 cup butter milk

3 eggs (whites) ½ teaspoon vanilla

Cream butter, add sugar and beaten yolks, stir in fresh thick butter milk, flavoring, and lastly fold in stiffly beaten whites of eggs or use whites of eggs for frosting. Line a deep plate with pastry and fill with mixture. Bake slowly.

--Mary Fenton, Verona



RA