View Full Version : Heart & Home - Homestead Cuisine



b-man
August 19th, 2005, 11:59 AM
Heart & Home - Homestead Cuisine

This thread is designed to give all of us a sample of your treasured recipe favorites, from a place you call home. It will be an ongoing thread, so please be sure to stop by often, and to share your wonderful memories, expressed in the form of homestyle cooking. This will be a truly unique thread, as it is for OLD family\homestead recipes only. Kindly indicate the approx. year of the recipe, on the subject line, and in brackets, after the recipe title (eg. circa 1939). This is a Canadian/American recipe adventure. Although it may not seem to be "International" when you're posting about home, it will be for many of our members elsewhere. Please post ONLY Canadiana / Americana homestead recipes in this thread. We will eventually make our way, via the main forum threads, to your corner of the e-globe. Aline and I hope you enjoy this homestead thread, but more importantly, we hope you'll post your treasured recipes from that special place that you call home! Bon appétit !

Aline & B-man :wink:

Aline
August 19th, 2005, 12:37 PM
These are recipes from my grandmother's 1930s cookbooks. I had to translate them from French to English, so please ignore any mistakes in the TITLE. I got the ingredients translated right LOL.

Petits Gâteaux non Cuits No-Bake Little Cakes

1 cup marshmallows, cut into small pieces
½ cup chopped dates
¼ cup chopped nuts
½ cup thick cream


Mix all ingredients together and let sit for 1 hour.

Fill small Graham cracker crumb tart shells by spoonfuls of the mixture, covering each shell completely. Chill until firm.

** I would probably use miniature marshmallows, instead of cutting large ones.

Aline
August 19th, 2005, 12:39 PM
Petits Gâteaux au Beurre d’Arachides
Peanut Butter Cupcakes

¼ cup butter
¼ cup peanut butter
2/3 cup sugar
2 eggs
1 cup flour
1/6 tsp salt (yep, one six)
1 tsp baking powder
1/3 cup milk


Cream together butter and peanut butter; add sugar. Beat lightly and add 2 eggs.

Sift flour several times with salt and baking powder.

Add dry ingredients to creamed mixture alternately with the milk. Mix well after each addition.

Fill cupcake liners 2/3 full and bake at 350 F for about 30 minutes.

This little cakes are more tender on the second day. Makes about one dozen cupcakes.

Note; The top of the cupcakes can be sprinkled with chopped peanuts before baking.

Aline
August 19th, 2005, 12:41 PM
Gâteau au Jus de Tomate
Tomato Juice Cake

1 egg
1 cup brown sugar
½ cup butter
1 cup tomato juice
1 tsp baking soda
½ cup chopped nuts
1 cup raisins
½ tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
3 cups flour


**No instructions given, just ingredients. In my opinion, the process would go like this:


Cream together butter and brown sugar; add egg and beat until fluffy.

Sift together flour (reserving 1 or 2 tablespoons), spices, salt, and soda.

Toss reserved 1 or 2 tbsp flour with nuts and raisins to coat well (this will help them not go to the bottom of the cake).

Add dry ingredients to the cream mixture alternately with the tomato juice until well combined. Pour into greased cake pan.

Bake at 350 F for I don’t know how long…LOL… I would check cake after 30-35 minutes and keep checking until top of cake springs back a little when touched or when a toothpick inserted in center comes out clean. Good luck!

Aline
August 19th, 2005, 12:44 PM
Carrés de Fudge aux Raisins
Raisin Fudge Squares

½ cup butter or butter and shortening
½ cup granulated sugar
2 squares unsweetened chocolate, melted
2 eggs, well beaten
½ cup flour
1 tsp vanilla
1/3 cup seedless raisins
2/3 cup chopped walnuts


Beat butter until creamy; gradually add sugar. Melt chocolate on top of double boiler and add to creamed mixture. Mix until light and creamy; add well beaten eggs.

Sift and measure ½ cup flour; stir into creamed mixture just until well combined.

Add vanilla, raisins, and nuts.

Pour into well-greased baking pan (mixture has to be about ½-inch thick). Bake in moderate oven (350 F) for 30 to 35 minutes. Let cool and cut into squares.

Aline
August 19th, 2005, 12:48 PM
Bâtons aux Noix et au Coco
Nut and Cocoa Sticks


Cut white bread into strips of about ¾ x ¾ x 2-inches. Soak them in sweetened condensed milk to coat all surfaces, lightly let excess drip off, and completely coat them in cocoa and chopped almonds.

Place on greased cookie sheet and bake until all surfaces are golden brown, turning them if necessary.

** Recipe does not indicate oven temperature or baking time. I would bake them at 350 F and check them after 13-14 minutes... bake them like I would cookies.

Aline
August 19th, 2005, 12:50 PM
Pailles de frômage
Cheese Straws

1 cup flour
¼ tsp salt
¼ tsp baking powder
1/3 cup butter
¾ to 1 cup shredded cheese
1 to 2 tbsp table cream as needed


Sift flour, baking powder, salt; crumble in butter and cheese; add milk when necessary to form a dough. (Freeze butter and then shred like you would the cheese; it will incorporate better and faster into the dough.)

Roll out dough and cut into strips 1/3-inch wide and 3 to 4 inches long. Place on greased cookie sheet and bake in low oven.

**The recipe doesn’t give oven temperature or length of baking time, or type of cheese used. I imagine a good strong Cheddar would be good, and I would definitely keep an eye on them. Good luck!

Aline
August 19th, 2005, 12:52 PM
Sauce Brune
Brown Gravy

2 tbsp butter
2-1/2 tbsp flour
½ tsp salt
2 tsp chopped onion
1 cup liquid


Fry the onion in the butter. When onions are golden, add flour and cook, while stirring, until mixture turns brown. Add salt and liquid, and cook until thickened. For a Brown Mushroom Sauce, add sautéed mushrooms.

The liquid can be milk, meat broth, or beef bouillon cube dissolved in water.

Aline
August 19th, 2005, 12:55 PM
Garniture au Chocolat Vitesse
(Quick Chocolate Filling) - previously posted in Recipe Exchange

2 squares unsweetened chocolate
1-1/3 cups sweetened condensed milk
cup boiling water
1/8 tsp salt
cup chopped nuts (optional)
tsp vanilla


On top of double boiler with simmering water (not boiling), melt chocolate and stir in sweetened condensed milk.

Stir, this time, over boiling water until mixture thickens (5 to 7 minutes).

Stir in cup of boiling water, salt, nuts, vanilla.

Let mixture cool slightly and pour into baked pie shell. Let cool completely and serve with whipped cream on top.

Aline
August 19th, 2005, 02:12 PM
Tourtieres
(Meat Pies)

Traditionally, this is eaten hot after midnight mass on Christmas Eve. Serve piping hot with homemade ketchup or chili sauce. This pie is only served during the Christmas holidays and everyone looks forward to the holidays just for this pie!


1 lb ground pork
1 lb ground beef
1 onion, chopped
2 small potatoes or 1 medium
salt and pepper
1/8 to 1/4 tsp cinnamon
tsp to tsp garlic powder
small pinch of ground cloves (if you like it a bit spicy, be careful because it can be overpowering) my mom omits it.


In large pot over medium-low heat, add ground pork and enough water to cover meat. Peel and chop potatoes into cubes and add to pork mixture. When pork is no longer pink, add ground beef, onions, salt, pepper, cinnamon (careful not to add too much), and garlic powder. Check seasonings to your taste keeping in mind that the cinnamon and cloves can easily overpower the taste. My mom uses cinnamon instead of cloves because she finds that cloves is too strong, but some people like it which is why I have included it in this recipe.

If water has evaporated too much, add a little more water. Take a large spoon and press down on the meat mixture to skim off some of the fat; but leave a little fat for flavour. When potatoes are cooked, mash them with a fork against the side of the pot. This will thicken the sauce.

When beef is no longer pink and potatoes are cooked and mashed, it's ready to be put into pie shells. The meat will finish cooking in the oven. Make sure you cut slits in the top of pie to let steam escape while baking. Also make sure that you add some of the broth with the meat but careful not too much or it will be too wet. You just want enough so that the pie is not dried out after baking; but nice and moist!

Bake in 350 F oven for about 40 minutes, or until golden brown.

** Pastry: Because this is a meat pie and not a fruit pie, use less of the shortening in your pastry recipe to allow for the fat in the meat. Otherwise, your pastry will be too greasy.

** 1 pound of meat = 1 pie

I hope you enjoy this pie as much as we French Canadians do!!

Aline
August 19th, 2005, 06:57 PM
Beignets (Fritters)

How to cook fritters:

For fritters, the thermometer must indicate 360 F to 370 F. Dip a spoon in the hot fat, and with that spoon pick up a spoonful of batter, let it slide carefully into the pot. When the fritters are not too voluminous, it is best to fry them in about 1-½ inches of fat or enough to let them float. Frying too many at one time means they will touch each other and will be less crispy. Turn the fritters over once they rise up to the surface of the fat, and then turn over often while they’re frying so that they cook evenly all over. When they are nicely browned, remove them. Let them drain on paper towel before placing them on a plate.


Pâte {omitted} Beignets (Basic Fritter Batter):

1 cup flour
1-1/2 tsp baking powder
½ tsp salt
pepper
½ cup milk
1 egg, beaten

Sift together flour, salt, and baking powder. Beat egg and add to milk, mix; add to dry ingredients, stir to get a smooth batter. Cut meat, fish, fruits, or vegetables in small cubes; add them to the batter and drop by spoonfuls into the deep hot fat.


Beignets au Saumon (Salmon Fritters):

Add chopped parsley and ¾ cup of shredded salmon to Basic Batter. Fry, and serve with a fish sauce.


Beignets au Blé d’Inde (Corn Fritters):

Prepare Basic Batter recipe but with 2 eggs (separated) and only 2 tbsp of milk. Salt a little more, add 1 cup of corn and, at the end, fold in stiffly-beaten egg whites.


Beignets aux Fruit (Fruit Fritters):

1 cup flour
1-½ tsp baking powder
pinch salt
¾ tsp cinnamon (optional)
3 tbsp powdered sugar (confectioners’)
6 tbsp milk
1 egg
2 cups fruit

Sift together flour, baking powder, cinnamon (if using), salt, and sugar. Gradually add milk and beaten egg. Beat to get smooth batter. Dip peeled apple slices, pineapple slices, peach or pear quarters, into the batter. Fry, and drain. Sprinkle with powdered sugar and serve with whipped cream or a sauce.


Beignets aux Bananes (Banana Fritters):

Peel 6 bananas, cut into ½-inch slices, sprinkle with 2 tbsp powdered sugar and 1 tbsp orange juice. Let sit for 20 minutes. Dip slices in the batter, drop into the hot fat one by one. Sprinkle with powdered sugar and serve immediately.

Aline
August 19th, 2005, 06:58 PM
Boulettes aux Champignons (Mushroom Dumplings)

1 cup flour
2 tsp baking powder
1 tbsp fat (butter or margarine)
½ tsp salt
½ cup condensed mushroom soup (undiluted)
6 tbsp water

Sift flour once, measure, sift again with other dry ingredients. With two knives, cut in the butter; add condensed soup and enough water to get a soft dough.

Drop by spoonfuls into simmering broth. Cover tightly with lid and cook without lifting the lid for 10 to 12 minutes. Have enough high heat to have broth simmering.

Aline
August 19th, 2005, 06:59 PM
Agneau aux Boulettes (Lamb with Mushroom Dumplings)

3 lbs lamb
½ cup sliced onion
5 cups boiling water
salt and pepper
flour
½ cup diced carrots
2 tbsp chopped parsley

Cut lamb into chunks, coat with seasoned flour; brown in a little butter or fat. Add boiling water and simmer for 2 hours. Add vegetables after 1 hour of cooking. Serve with mushroom dumplings (posted above) and sprinkle with chopped parsley.

Aline
August 19th, 2005, 07:00 PM
Foie de Boeuf en Moule (Beef Liver Mold)

1 lb beef liver
1 medium onion
½ lb pork sausage
1 cup breadcrumbs
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tsp celery salt
pepper
2 eggs, beaten
½ cup consommé
4 slices bacon

Cover the liver with boiling water, and simmer for 5 minutes, reserve the liquid. Pass the onion and liver through a meat grinder, add other ingredients except for the bacon. Pour into a well-greased 5-½ x 10-½ inch mold, garnish with the bacon and bake in 350 F oven for about 45 minutes.

Aline
August 19th, 2005, 07:11 PM
Oignons Farcis (Stuffed Onions)

Peel onions, remove part of the root only so that the onion doesn’t fall apart. Place in cold water and boil lightly for 15 minutes. Remove; scoop out center with a spoon. Grind the onion that you scooped out and add to the stuffing. Prepare your stuffing and fill onions. Place the stuffed onions in a baking dish, garnish with salt pork, bacon or butter, sprinkle with a little of the cooking liquid and bake for about 1 hour.

Stuff the onions with either:

-sausage meat, salt, pepper, sage and breadcrumbs.

-breadcrumbs, shredded cheese, salt, pepper, hard-cooked eggs, parsley and the ground onion that you scooped out.

-a mixture of cooked ground meat, well seasoned, parsley and buttered breadcrumbs.

*** Recipe does not indicate oven temperature.

flibberlips
August 21st, 2005, 01:49 PM
My great grama grew up with this little treat and passed it on to us:Its actually called a : Tittie ,it was a piece of buttered bread with sugar sprinkled on top.She was born in the 1900s ,and had it when she was a child so its pretty old.

Kitchen Witch
August 21st, 2005, 02:22 PM
JOHNNY CAKES

1 c.p water
2 eggs
3/4 c. milk
2 T. lard
1 t. salt
3 t. sugar
2 c. cornmeal

Beat the eggs and melt the lard before mixing them with the milk, salt, cornmeal & sugar. Drop a heaping dollop into a hot, greased skillet and fry each side until they are brown. Serve with molasses, syrup, powdered sugar or fruit toppings & butter.

Kitchen Witch
August 21st, 2005, 02:28 PM
BROWN SUGAR CANDY

2 c. brown sugar
1/2 c. milk or cream
butter (size of a walnut)
1 c. choppedwalnuts
1 t. vanilla

Boil until it forms a soft lump when dropped into cold water, remove from fire. Beat until it begins to thicken, then add 1 cup chopped walnuts and vanilla. Pour into buttered dish.

patm099
August 23rd, 2005, 01:41 PM
This has both the taste of pie and cake. My family has been making it since forever. My Mother always made her cakes from scratch. We lived on a farm and usually had access to fresh ingredients (eggs, milk/cream, butter, etc). I have tried to update as best I can. She was a cook by taste not measuring and I followed her around in the kitchen to try and put her recipes in writing. Have made this cake many times but it never turns out as good as hers.


Sweet Potato (Pie) Cake Date (1950's)
4 eggs
1 cup sugar
1/4 cup brown sugar, packed
1 can Milnot (evaporated milk)
1 tsp cinnamon
1 tsp pumpkin pie spice
2 cups sweet potatoes/cooked/peeled/mashed

Mix all together and pour in a 9 X 13" pan, lightly sprayed or buttered.

Next, sprinkle homemade (recipe to follow) or bought yellow cake mix. Melt one stick butter (homemade) and add one cup roasted chopped pecans; sprinkle over cake mix. Do not stir. Bake for one hour @350 degrees or until a knife inserted comes out clean. Serve on a platter with whipped cream (from your own cow, of course). Can also be baked in a bundt pan and just glazed.

patm099
August 23rd, 2005, 01:50 PM
Home Made Cake Mix (Date 1930s)

1 7/8 cups plain flour
1 1/2 tsp cornstarch
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups sugar
1/2 cup butter or lard
3/4 cup milk
1 1/2 tsp vanilla
2 eggs

Grease and flour two round cake pan. Mix ingredients together and pour into pans, dividing evenly . Bake for 25-30 minutes @375 degrees (350 for glass or dark pans). Cool in pan for approx 8-10 minutes then turn out onto a platter. Cool completely before frosting.

Aline
August 24th, 2005, 03:32 PM
Beef Brisket with Sauerkraut (1950s)

4 lbs beef brisket
hot water
1 tbsp salt and pepper
1 quart sauerkraut
1 cup vinegar
3 tbsp brown sugar
1 uncooked potato, grated


Cover brisket with water. Season and simmer 1 to 1-1/2 hours. Add sauerkraut, vinegar and brown sugar. Cook about 1 hour longer or until meat is tender. Add grated potato and cook 10 minutes longer. Serves 8.

*Recipe doesn't indicate oven temperature.

Aline
August 24th, 2005, 03:33 PM
Christmas Pudding (1940s)

1-1/2 cups of beef suet, cut up (if less rich pudding is desired, reduce amount to 1 cup)
2 cups soft bread crumbs (scald and let drain till almost dry)
2 cups shredded carrots
½ cup walnuts (optional)
1 tsp lemon extract
3 cups molasses
1 lb raisins
1 lb currants
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
½ cup almonds (optional)
1 tsp vanilla
¾ tsp salt
1 tsp soda, stirred into molasses
Flour, enough to make a mixture such as a fruit cake


Steam over water for about 2 hours or until cooked. Cook in coffee cans or other tin cans. Freeze. May be kept indefinitely. May be served with caramel or brandy sauce.

Aline
August 24th, 2005, 03:34 PM
Prize Stuffing for Turkey or Chicken (1950s)

Chicken or turkey giblets
2 slices salt pork
1 large onion
1 boiled potato
2 stalks of celery
10 crushed and rolled crackers
1/8 tsp pepper
1 tsp salt
1 tsp sage
The giblet broth
1 egg, well beaten

Cook giblets in salt water until very tender. Put them through food chopper.

Put onion, salt pork, potato, and celery through chopper. Add ½ minced giblets, cracker crumbs, seasonings and enough giblet broth to mixture. Add egg and more seasonings if necessary.

Stuff fowl with mixture. Use remainder of minced giblet for gravy.

mmchummel
August 24th, 2005, 08:59 PM
FROGS LEGS 1930’s

Slip the skin off the hindquarters of frogs. Wash frog’s legs thoroughly. Dry. Rub with salt and pepper. Dip in slightly beaten egg. Roll in fine breadcrumbs. Fry in deep fat (3850) until well browned. Drain on crumbled absorbent paper. Serve at once.

mmchummel
August 24th, 2005, 08:59 PM
How to Freshen Salted Fish (1800’s)

Place fish flesh side down in a large utensil. Cover with water. Allow to stand 24 hours. Change water several times during this period. If possible the fish should be placed on a rack, which will hold it a few inches from the bottom of the utensil. Slightly warm water and gashes cut into the flesh of the fish will hasten the freshening process. Freshened salt fish may be prepared as any fresh fish.

mmchummel
August 24th, 2005, 09:02 PM
Apple Catsup 1800’s

Ketchup started out as fish sauce in Asia. British merchant sailors acquired a taste for the tomato-less sauce on their fish and chips and brought it to England, where it's quite aromatic smell drew cats - thus fish sauce became "cat - sup". At some point tomatoes were added, it got a whole lot thicker.

Apple Catsup
12 tart apples, pared, cored and quartered.
1 c sugar
1 tsp white pepper
1 tsp ground cloves
1 tsp dry mustard
2 white onions, minced
2 c pickling vinegar
2 tsp cinnamon
1 tbsp salt
1/2 c prepared horseradish

Place the apples in a large pot, covered with water. Cook slowly until the apples are soft and the water has almost completely evaporated. Put the apples through a sieve or vegetable mill. You should have about 1 quart of pulp. Add the remaining ingredients and heat until boiling. Reduce heat and simmer for an hour. Keep refrigerated. Excellent with roast pork, ham, goose or duck. 4

mmchummel
August 24th, 2005, 09:08 PM
Prairie Dog
this recipe comes from the old west. This recipe was invented by a gunfighter named Bat Masterson, a close friend of Wyatt Earp in Dodge City, KS. And became popular all over cowboy towns of the western expansion.


Take a wiener and split it lengthwise. Rub the insides of the wiener with ground sage, and broil until done. On one side of a bun, spread mustard and cover with thinly sliced dill pickle. On the other, sprinkle with Worcestershire.
William B. 'Bat' Masterson

"It makes the usual catsup and mustard wiener sandwich taste very poor in comparison" It's funny how things can travel throughout the territory to become a family favorite.

mmchummel
August 24th, 2005, 09:22 PM
Looking at some of these recipes reminds me of my grandmother. She used to tell me a story about how she had once seen "Baby face Nelson" while walking down the street in Chicago. He had just robbed a bank and was making his get-away. (this is where she'd pull out a small handfull of tacks from her photo trunk.) Apparently, babyface used tacks in the road to stop the police from making chase......She had saved those tacks all those years. :lol: That was my grandma's claim to fame! We lost her this last Christmas, and I miss her very much.

BetK
September 4th, 2005, 08:50 AM
This was a favorite of my grandfather who was born in 1893. Although I watched him eat it on many ocassions, I never actually joined in. May he rest in peace.

BetK :wink:


Creamed Calf brains on Toast
(Circa 1800’s)

One tablespoon of butter, one egg yolk, one scant tablespoon of flour, salt and pepper to season, half cup of milk, three-fourths pound of brains. Parboil the brains. When cool, salt to taste and chop in small pieces. Cook flour and butter in double boiler; add milk and beaten egg yolk and stir slowly into butter and flour, add seasoning and brains. Cook about three minutes and serve on toast.

BetK
September 4th, 2005, 08:54 AM
I don't have my grandmothers orginal recipe, but I found this one on-line. It sounds very similar to what she used to make. Grandmother, I love and miss you so much. We'll cook together again one day.

BetK :wink:

Green Tomato Preserves
As post in The Daily American / Nashville, Tennessee
November 16, 1883


Green tomato preserves are in high favor in certain localities, and are entirely unknown in others. Here is a reliable recipe for making them: Take one peck of hard and unripe tomatoes, scald them by pouring boiling water over them, remove the skin and cut them into thin slices; slice also 6 lemons, the skin of the lemon is to be left upon them, but the bitter seeds must be removed; scatter six pounds of brown sugar over the tomatoes and one heaping tablespoonful of ginger; put into a large kettle and let them boil slowly until they are tender; skim them thoroughly; can just as you do any other preserves.

BetK
September 4th, 2005, 09:09 AM
This recipe brings back such wonderful memories of my grandmother. It was always a fun time at her house when we made pull candy. This is not her original recipe but it has been in the family since before I was born.

BetK :wink:


Pulled Cream Candy - 1950's

3 cups sugar
1 cup boiling water
1 cup milk
1/2 tsp. soda
1/2 stick butter or margarine
1 tsp. vanilla or maple extract

In a large, heavy saucepan, combine 3 cups sugar, 1 cup boiling water; cook over low heat to 234°, soft ball stage. Meanwhile, in another saucepan, combine milk, soda, and butter; bring just to the boiling point. When the first mixture gets to soft ball stage*, add the second mixture. Continue cooking, to 258°, hard ball stage. Remove from heat and add 1 teaspoon of vanilla.

Pour out onto a buttered marble slab. Begin to pull as soon as candy is cool enough to handle with hands. Pull until candy begins to harden. Stretch into long, thin rope. Cut with scissors. Wrap in cellophane wrappers.

Makes about 1-1/4 pounds.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

Barbchamp
September 5th, 2005, 08:31 AM
My G-gramma did the same thing, except she also sprinkled coffee over the sugar and we loved it! Can you imagine kids today enjoying this for a treat!!
Barb

Silver
September 5th, 2005, 09:24 PM
Grandma's Meatloaf
A great winter supper that my family has enjoyed for many years. My grandma used to exchange some ketchup in place of the tomato sauce because she loved it so -- and that's the way i like it, too! (But my mom poo-poo'd that cause she felt it had too much sugar. :( )

Also, a great way to sneak in some extra veggies. The oatmeal makes the meatloaf nice and light!

1 Small Can Tomato Sauce
1 1/4 lb. ground beef
1/4 lb. ground pork
3/4 Cup Oatmeal (not instant)
1/3 Cup Chopped Onion
2 Large Carrots, grated
1 Egg
1 teaspoon Salt
1/4 teaspoon fresh ground blackpepper
Some ketchup

Beat the egg in a large bowl, add the tomato sauce (or ketchup!) and combine. Add the two meats.

Using two forks, combine the two meats. Then add all the other ingredients EXCEPT the ketchup and mix together.Try to handle the mixture lightly otherwise it can become very dense.

Lightly pat mixture into pan. Spread some ketchup over the top like a thin "frosting".

Cover with aluminum foil and bake at 350 F for about 45 minutes. Remove the foil and carefully drain the fat from the pan. Return to oven and bake 15 or so minutes more.

Great served with mashed potatos and stringbeans! Especially good the next day in sandwiches.

Cowgirl
September 14th, 2005, 07:39 PM
1925 Missouri Farm Womens Cookbook.

Courtesy of ABD, who purchased the well-worn volume on Ebay, and found it provided a fascinating series of glimpses into foodways, food technologies, and norms of domestic felicity for the first quarter of the twentieth century in Missouri. Some of the distinctive dishes listed here were specialties in my own family, who clearly were connected by tradition to the women writing here.
The condition of the book did not permit us to reproduce the line-art of the advertisements, charming though it was, and significant as it might be from the perspective of popular culture studies, for establishing the context in which the texts were first experienced. Scholars of women’s studies will find much of interest here, including the distribution of topics: cookery, farmwork, home remedies. At the very least, perhaps websurfers looking for a particular family favorite will find it here.



“We may live without poetry,

music and art;

We may live without conscience,

and live without heart;

We may live without friends,

we may live without books;

But civilized men cannot

live without cooks.”

Preface

To all women who live to learn and would learn to live, this book is offered in the hope that it may prove of great value to the one into whose hands it may fall and also that it may prove a blessing to the man who partakes of the many good things suggested herein.

We desire to thank all kind contributors and all who have added anything to the success of our undertaking. In a few instances, the recipes were unsigned or perhaps address lacking, so that due credit could not be given.

Cowgirl
September 14th, 2005, 07:40 PM
1925 Missouri Farm Womens Cookbook .. Soups

“Now good digestion wait on appetite, and health on both.”—Shakespeare

MACARONI SOUP

To a rich beef, chicken, of other soup season with salt and pepper. Take half pound macaroni, break in small pieces, boil in clear water until tender, drain. Add to soup and boil fifteen minutes. Serve.--Mrs. W. R. Moreland, Vichy

CREAM OF TOMATO SOUP

Place over the fire one quart of peeled tomatoes, stew them soft with a pinch of salt, then strain it so that no seeds remain. Set it over the fire again, add one-fourth teaspoon soda dissolved in water and add one quart of hot boiled milk; season with salt and pepper, a piece of butter the size of an egg, thicken with a little flour and milk. Canned tomatoes can be used instead of fresh ones.--Mrs. R. M. Walker, Trask

TOMATO BISQUE OR SOUP

To one quart of tomatoes add one pint water. Boil until soft, then strain through a colander. Put back on stove, add lump of butter size of large egg, two tablespoons sugar, salt and pepper to taste. Then add two large tablespoons flour stirred smooth as for gravy; one teaspoon soda dissolved in a little water and lastly add one pint of milk. To be eaten with crackers.

TOMATO SOUP

1 pint boiling water 2 tablespoons flour

1 cup canned tomatoes 2 tablespoons butter

Cook fifteen minutes, salt and pepper to taste; add two well beaten eggs and serve hot.--Mrs. Louis Conlon, Montgomery City

POTATO SOUP

Four medium potatoes sliced and one onion sliced. Cover with water and cook until done, then add one quart of milk. Take two tablespoons flour and two heaping tablespoons butter; put in a pan and blend together over hot fire, then add to milk and potatoes. Cook until it thickens a little and serve at once.

POTATO SOUP

6 potatoes 1 level tablespoon salt

2 tablespoons shortening 3 cups milk

3 tablespoons flour Nutmeg

Cook potatoes till done and mash, adding milk. Brown flour in the shortening, add the potato water, put both together and serve hot.--Mrs. E. Zingre, Union

BEAN SOUP

1 pint small soup beans ½ pint milk,

1 quart stock salt to taste

2 onions Parsley or any seasoning preferred

Put beans on in cold water, bring to boil and boil one hour; add stock and boil quite soft. Put in onions about half hour before beans are done. Put all through colander, salt to taste; return to kettle and add milk and seasoning. Heat thoroughly and serve.

BONE STOCK

1 quart cold water 1 pound bones

All kinds of meat scraps, cooked or uncooked bones. It is better not to mix the cooked bones with the uncooked bones. Pork that has been cured a long while is not so good. Simmer very slowly all day and even all night. Strain.

SWEDISH FRUIT SOUP

1 handful raisins 1 handful apples

1 handful prunes 1 handful apricots, etc.

1 handful peaches 1 cup pearl tapioca cooked slowly

This is good for a change on cold evenings. Eat hot with bread and butter. Sweeten to taste.--Mrs. Murial Johnson, Ashton

OYSTER STEW

1 pint oysters 3 tablespoons butter

1 quart milk 2 tablespoons salt

Put milk in stew pan and set on stove, melt butter in separate pan real hot and put oysters and heat; pour this into hot milk. Salt and pepper, serve at once.

VEGETABLE SOUP

2 lbs. soup meat 4 quarts cold water

1 carrot 1 potato 1 sweet potato 1 turnip

2 onions 1 heaping cup cabbage 1 pint tomatoes 1 tablespoon sugar

Dice vegetables, mix together with meat and water; add salt, pepper, celery, and soup greens to taste. Boil slowly three or four hours. If too thick, and hot water. This will serve about six persons.

Cowgirl
September 14th, 2005, 07:42 PM
1925 Missouri Farm Womens Cookbook .. Fish and Oysters

“He was a bold man who first ate an oyster.”—Swift

SALMON LOAF

4 eggs 1 large can salmon 4 tablespoons butter

Salt Pepper ½ cup cracker crumbs

Chop and mix well. Make into a loaf and allow to steam one hour. To be eaten with sauce of

¼ cup butter Juice of ½ lemon

1 egg yolk ½ cup boiling water

Cook a few minutes and pour on loaf. Garnish dish with parsley.--Mrs. Kate Moore, Bolivia

SALMON LOAF

1 can red salmon ¼ cup sweet cream

1 tablespoon melted butter 1 tablespoon chopped parsley

2 eggs well beaten 1 teaspoon lemon juice

Sprinkle of cayenne pepper Salt Pepper

Bake twenty-five minutes in moderately hot oven.

BAKED SALMON

1 cup cream 1 pint bread crumbs 1 tablespoon butter

2 eggs 1 tablespoon flour Salt to taste

Mix cream and flour together, let boil and then add bread crumbs and one can salmon. Bake thirty minutes.

SALMON PATTIES

1 can salmon mashed fine Salt and Pepper to suit taste

2 eggs beaten light

Mix thoroughly, make into patties about ½ inch thick, roll in fine cracker crumbs. Fry in equal parts of butter and lard. One cup of mashed potatoes added makes little more and equally as good.--Mrs. John Carr, Macon

SCALLOPED SALMON

1 can salmon 2 eggs, well beaten 1 pint milk

2 tablespoons flour Salt and Pepper 1 tablespoon butter

Boil milk, mix beaten eggs and flour with part of the milk until a stiff batter is made. Add to boiling milk and stir until it boils thoroughly. Take from stove, adding rounded tablespoon of butter. Place in baking dish alternate layers of salmon and this sauce, putting cracker crumbs on top. Bake in quick oven. --Mrs. Keith A. Watkins, Humphreys

SALMON CROQUETTES

1 ¾ cups red salmon 1 teaspoon lemon juice

¼ cup thick white sauce Few grains of pepper

Mix all together and shape into cakes, dip into beaten egg, then in cracker crumbs and fry in deep fat.

SCALLOPED SALMON

1 can salmon Salt Bread crumbs Pepper

Milk Butter

Discard bones and skin. Put a later of bread crumbs in bottom of baking dish, then a later of salmon; sprinkle with salt and pepper and buts of butter. Add another layer of crumbs, then one of salmon, until disk is full, having crumbs on top. Pour over this enough milk to nearly cover and bake.

SALMON AND MACARONI

1 cup salmon 1 cup sweet milk ¾ cup macaroni

Flour 2 tablespoons butter Salt

Remove skin and bone from salmon and mash with fork till fine. Break macaroni in 1-inch pieces and boil in salted water until done or about twenty minutes. Make white sauce by melting butter in sauce pan, place a later of salmon, macaroni and sauce alternately until all is used and bake in a moderate over and forty-five minutes.

BAKEN RED SNAPPER WITH TOMATE SAUCE

5 lbs. red snapper 2 tablespoons Worchestershire sauce

1 can tomatoes Salt

¼ lb. butter Pepper Flour

Wash red snapper, put in salt and water for one hour. Place in pan, season with salt and pepper, then pour over it the tomatoes, adding butter and Worchestershire sauce; dust flour over all this and bake forty-five minutes. Do not turn fish over but baste frequently with the tomatoes.--Mrs. Louis J. Berghorn, Union

DELICIOUS BAKED FISH

Cut the backbone out of a two or three pound fish after it is properly dressed and split the thick part of the sides flatways. Roll them in meal, then lay the pieces in a pan in which has been melted a scant amount of butter and lard or meat drippings, half and half. Before putting the pan in the over turn each piece over so the fish will be lightly spread with the fat. Bake to a crisp brown.

The backs boiled and all the bones picked out, and seasoned with salt and butter makes a delicious soup. --Mrs. W. H. Foster, Clarence

BAKED FISH

Wash and dry the fish, season to taste, roll in stale bread crumbs, and lay in a pan with a half teacup of water. Put bits of butter over it, and make in a moderate over.

CODFISH BALLS

Put a piece of codfish into boiling water. Let stand a little while, then pour off. Put more water on and let stand on back of stove until tender. Pick codfish apart and take out bones. Take of mashed potatoes twice as much as you have fish, add salt and pepper. Mix well and make into cakes. Dip in beaten egg, then in bread or cracker crumbs. Fry brown in butter or lard. --Mrs. S. H. Pitzer, Clarence

ESCALLOPED OYSTERS, FRESH OR CANNED

Put a layer of cracker crumbs in a buttered baking dish; then a layer of oysters; repeat, having the crackers come last; salt, pepper and cover with lumps of butter; then add the oyster liquid and milk until covered. Bake one-half hour in hot overn. --Miss Lizzie Looker, Bellflower

OYSTER OMELET

2 cups oysters ¼ teaspoon mustard

2 cups diced celery ½ teaspoon salt 2 eggs Dash of pepper

¼ cup cream 1 tablespoon butter ¼ cup vinegar

Drain, clean and par-boil the oysters, drain again; beat the eggs, add slowly the cream and vinegar, seasoning and butter. Cook in a double boiler until soft like custard. Add the drained oysters and serve.--Mrs. Geo. Koeher, Jr., Kahoka

OYSTERETTES

1 cup meat Onions to taste 1 cup cold potatoes

Flour 3 eggs Salt and pepper

Chop meat fine, add potatoes, eggs and seasoning, with flour enough to make into cakes. Fry brown in hot lard. --Mrs. James Lamb

Cowgirl
September 14th, 2005, 07:44 PM
1925 Missouri Farm Womens Cookbook .. Meats

“Man wants but little here below, So beef, veal, mutton, pork, venison will do.”

HOW TO CURE MEAT

For each ham, shoulder, or side of a hog that will dress 200 lbs., take

1 pint salt 1 tablespoon black pepper

½ pint brown sugar 1 tablespoon cayenne pepper

Mix thoroughly. Have meat cut before cooling. Then take muslin squares (I use flour sacks ripped open). Lay the muslin squares on the table with three or four layers of paper on that. Take a piece of meat, lay it on the paper, rub in all the mixture intended for it that you can and if any remains pile on top, fold the paper closely around the meat, sew the muslin securely around each piece. Be sure and hang the shoulders and hams with the shank or leg downward as the meat takes the salt better. It may be smoked this way if desired. But we never do this. It tastes more like fresh meat.--Mrs. Mary Munnel, Mt. Vernon

SUGAR CURED MEAT

8 lbs. salt 2 lbs. sugar (granulated or brown)

¼ lb. black pepper ¼ lb. saltpetre

This amount should cure 300 lbs. of meat. Rub until meat becomes quite damp. Should be left a few days and rubbed twice again, according to size of hams and shoulders. When salted well smoke either with hickory wood or a good brand of prepared smoke. We have used this receipt in our home a number of years and like it better than any we have used.--Mrs. E. W. Barth, Clinton

SUGAR CURED MEATS

3 pints salt 2 level tablespoons red pepper 1 pint brown sugar

After meat is cold apply one pint of mixture to each piece. This quantity is sufficient for hog weighing 200 lbs. Wrap in heavy brown paper sack and hang each piece separately with small ends of hams and shoulders down. Let hang until ready for use.--Mrs. W. W. Johnson, Shelyville

PICKLED MEAT

To pickle pork put the spare ribs, back bones or pieces of meat into a jar. Pack tightly. To every gallon of water used, add one pound of salt, half pound brown sugar and one tablespoon of black pepper. Boil all together and pour over meat while it is boiling hot. Let set for three days, then pour brine off. Boil and pour over the meat again. Be sure the brine covers the meat. Set in cool place.

Beef put up in this way will keep almost any length of time. The sugar preserves the meat and at the same time kills the taste of salt and it is almost like fresh meat.--Mrs. Josie Jayes, Osgood

SAUSAGE

50 lbs. Sausage 1 teaspoon saltpeter

1. lb salt 1 cup sugar

5. ozs. pepper Sage to suit taste

Dissolve the saltpeter in hot water and mix.--Mrs. Dave Edmondson, Arbela

SAUSAGE

9 lbs. meat 3 tablespoons sage

3 tablespoons salt 2 tablespoons pepper

Weigh and mix before grinding.--Myrtle M. Clark, Kahoka

SAUSAGE

To ten pounds of sausage meat add:

3 ozs salt ½ oz. sage

½ oz. black pepper 1. oz. brown sugar

½ oz. saltpeter

Grind, add seasoning and mix well.--Mrs. Geo. C. Krattle, New Haven

PORK AND BEEF CURED SAUSAGE

At hog killing take all the lean trimmings. For three parts of pork take one part of beefsteak. Grind. For every twenty-five pounds of meat add half pound salt, three tablespoons black pepper and one heaping teaspoon saltpeter. Mix thoroughly. Stuff in suitable big casings. Those stuffed in the large casings such as can be made from the skins of leaf lard should be pressed for about twenty-four hours. Hang up and smoke with hickory wood for about two weeks, or until good and brown. Don’t let freeze or mold. When cured hang in dry cool place.--Mrs. Augusta Hoemeyer, New Haven

TO KEEP SAUSAGE

Fry cakes and pack in glass fruit jars, add about 2 inches of the fryings, seal tight and stand jars on lid. Leave on lids till used.

Or pack cakes in stone jar and add all the fryings, weight down and when cold if not enough grease to cover add melted lard. Tie up with cloth and paper.

Another fine way is to pack the sausage tight in a gallon crock and bake in over half day or until to watery substance remains in it. Prick with fork to test. When removed from over weight down; if not enough grease to cover, add heated lard. Slice and heat to serve.--Mrs. L. E. Richardson, Clarence

A TASTY WAY OF DOING LIVER

Place in a frying pan enough beef drippings to fry either a large onion or several small ones. Cut liver in squares, flour and brown them in the frying pan. Add a little boiling water, brown gravy if you have it. Stew until tender and season to taste. Before dishing thicken the gravy.--Mrs. A. S. Adkins, Rosendale

SCRAPPLE

Cook until tender, hog livers, hearts, and scraps of lean meat. Salt to taste and when tender remove the meat. Boil the liquor a little longer and thicken with corn meal until it is a thin mush. Let it cook well and add the meat, minced fine, also salt, pepper and sage to taste. Pour into pans to cool and when wanted slice and fry until brown on both sides.--Yours, a True Farmer

ROAST HAM WITH BREAD CRUMB DRESSING

Pick, singe and draw without unjointing a fat hen. Cover with cold water and boil until tender. There should be half a gallon of stock when done. Skim off all the far, with one quart of this thicken with two tablespoons of flour rubber smooth in two cups of sweet milk. Let boil up once and set on back of stove. For dressing crumble twelve biscuits, two small squares of corn bread and two small slices of light bread, or according to the quantity of dressing you with to make. This is a good proportion. Moisten with the balance of stock to a medium thin batter. Add three well beaten eggs and pepper and sage to taste.

Pour in pan of sufficient size to be about 1 ½ inches thick in pan. Bake in over about the same length of time you would corn bread. Take up by spoonfuls on deep platter. Make a next in each portion in which place half hard boiled egg, cut side up. When ready to serve pour the gravy over dressing. Cut thin slices of bacon, place on breast of fowl and bake until brown.

PRESSED CHICKEN

Prepare a chicken (or two) as for pot pie, either old or young. Cook tender, so that meat will fall from the bones; salt; cook in enough water that there will be about a pint when done of the gravy; remove all meat from the bones and chop fine; season with butter, pepper and sage; take the gravy and pour over a pint or more of bread crumbs and beat fine; then add chicken. Mix and season properly; then add three hard boiled eggs, if desired. Put in a square pan to mold and in a cool place. Will not keep long in warm weather.--Nelle Pope

CREAMED CHICKEN

Stew a broiler size or year-old fowl till meat drops of the bones. Drain off broth, pick meat from bones and return to broth. Season with salt and pepper to taste. Rub about three tablespoons of flour smooth in half cup cream, add to chicken and cook till it thickens, stirring while it cooks. Serve with mashed potatoes.

SPRING CHICKEN GRAVY AND DUMPLINGS

Dress and clean chicken, cut in pieces. Salt and roll in flour; put lard in large bread pan on top of stove and when hot put chicken in, let brown on one side, then turn and brown on the other side which will take only a few minutes, sprinkle a cup or flour over chicken, now pour on enough hot water to have chicken well covered with water. Put in oven and bake. When chicken is about done make a light biscuit dough, roll out about ½ inch thick and cut in squares, place pieces in pan on top of chicken. If water has cooked away, which is natural, pour on more hot water before putting in dumplings so that there will be plenty of gravy when dumplings are taken out.--Mrs. Wm. Katzung, Villa Ridge

CHIICKEN PIE

Season chicken, cook and remove bones. Make as gravy:

3 tablespoons of butter 5 cups broth 3 tablespoons of flour 1 cup cream

Place chicken in round baking pan, pour gravy over it, set back on range.

Batter: 2 cups flour sifted with 1 egg

2 teaspoons baking powder (rounded) Sweet milk

2 teaspoons lard cut into flour

Break egg into a large tumbler and finish filling (to overflowing) with milk. Beat together well with the flour and pour over chicken. Bake in hot oven about thirty minutes and serve hot. Serve in dish or in pan in which it was cooked.--Mrs. Dale Van Fossan, Andrew County

CHICKEN POT PIE

One fowl cut in joints and boiled until tender; remove to a baking dish. Mix one-fourth cup of flour, halt teaspoon salt, black pepper with cold water to thicken the broth. Pour this gravy over the fowl until it is nearly covered. Sift together two cups of flour, three level teaspoons baking powder, half teaspoon salt. Use one-fourth cup of cream and enough milk to make a dough less stiff than for biscuits. Put this by spoonfuls over the fowl in the dish. Let bake thirty-five minutes. --Mrs. W. W. Kelley, Ash Grove

SMOTHERED CHICKEN

Take good sized young chicken, disjoint, salt and roll in flour as for frying. Put good sized lump of butter in roaster, heat, put in chicken, add cold water to almost cover. Cover and cook in a slow oven, season with pepper, sage, parsley on a little sliced onion adds a good flavor. As an improvement to beef hash add a few spoonfuls of thick sweet cream just before serving.

CHICKEN DRESSING

Cut up chicken, boil tender with enough broth to soak one quart of biscuits, one tablespoon of sage and two eggs. Salt and pepper to taste, place chicken in bread pan, cover with dressing and bake to a light brown.--Mrs. R. G. Richardson

CHICKEN AND MUSHROOMS

Fry mushrooms in butter very lightly, then add a tablespoon of flour mixed with a scant cup of milk. Cook until creamy. The mushrooms and cold chicken are packed into a casserole in alternate layers and the creamy sauce poured over; set in oven until contents are heated through evenly. This makes a delicate dish for a dainty lunch or a meal for an invalid.--Mrs. B.C. Hoffman, Canton

EGG NOODLES

For each egg well beaten take: 2 tablespoons cream (sweet) ½ teaspoon baking powder

A pinch of salt Flour to make stiff dough

Roll out very thin; sprinkle with flour, then roll and cut across the roll closely. Drop in boiling broth and boil fifteen to twenty minutes.--Mrs. Orlie Grim, Trenton

EGG NOODLES

1 egg ½ teaspoon salt

½ cup flour ½ teaspoon baking powder

Break egg into mixing bowl. Stir in flour sifted with baking powder and salt, adding more flour if necessary to make a batter which will not be sticky. Stir until smooth. Roll very thin on a well floured board, then roll and slice off thin strips. Place strips in boiling meat broth and boil ten minutes.--Mrs. Clarence Terry, Osgood--Miss Inez Peters, Osgood

DUMPLINGS FOR CHICKEN SOUP

3 large potatoes, mashed 1 cup sweet milk 3 tablespoons butter

½ teaspoon salt 3 eggs beaten light Flour to make stuff batter

Mix ingredients together and make batter stiff enough to drop from the spoon into the broiling broth, cover and slowly cook for 20 minutes without raising the lid. --Mrs. Dena Mantels, Union

POTATO DUMPLINGS

1 quart grated potatoes 1 level tablespoon salt

1 cup boiled mashed potatoes 1 pint flour 2 eggs beaten light

Drain water off the potatoes, then add the other ingredients. Drop with a tablespoon into a kettle of salt water. Boil twenty-five minutes, then pour browned batter over them. Serve hot.--Mrs. F. H. Siegel, Glensted

DUMPLINGS

1 egg ¼ teaspoon salt 1 cup sweet milk 1 teaspoon baking powder

To this mixture add flour enough to make a stiff batter. Let simmer fifteen minutes but do not boil rapidly. Drop this mixture by spoonfuls in chicken or beef broth.--Letitia M. Woolery, Glensted

RAISED DUMPLINGS

1 scant cup buttermilk ½ teaspoon salt 1 teaspoon soda ½ teaspoon black pepper

Add flour enough to make dough a little stiffer than for biscuit. Roll and cut in squares. Have dripping pan half full of boiling hot meat broth. Put in your dumplings and bake in hot oven.

DUMPLINES

2 cups flour, sifted ½ teaspoon salt 1 teaspoon baking powder 1 tablespoon butter

Break one egg into a cup and fill cup with sweet milk. Mix and drop in boiling broth, cook twelve minutes.--Mrs. Eva Nida, Osgood--Mrs. Henry Saar, Kahoka

BAKED HAM

Take about three pounds of cured ham and boil until about half done. Then remove skin and put in a bake pan. Pour the following over it and baste till bake a nice brown.

Put until a cup one teaspoon of mustard, wet with four tablespoons vinegar, then add two tablespoons of sugar, fill cup with hot water.--Mrs. John A. Lofgren, Verona

A NICE WAY TO SERVE HAM

Take a piece of ham weighing about two or three pounds. Put in a bake dish, cover with milk, bake till done. Sprinkle a little flour over top of ham. Potatoes may be added about half hour before serving.--Clare Lindsey, Galt

MISSOURI BOILED HAM

Saw the bock bone from a small ham and place ham in your kettle with plenty of water to cover. Boil slowly until tender. Remove from water and allow ham to become cold. Remove skin and slice in thin slices. Serve with catsup or mustard.--Mrs. Milas T. Lea, Everton

TO COOK A HAM

Scrape and clean the ham well, then place in a vessel of good capacity, in the bottom of which a coffee pot stand, or pie pan, bottom side up has been put. Cover will with cold water; if the ham is very salty. Boil the first water half hour and pour off, covering again with cold water, to which has been added one dozen whole cloves, one tablespoon sugar, one teaspoon pepper, one tablespoon sorghum molasses; also a wisp or small handful of timothy hay. Boil until the ham is gender, set the ham off in the same liquor over night. It will retain so much sweetness and be more juicy, remove the rind and slice very thin as needed.--Mattie Hoofer, Leonard

MY VERY BEST WAY OF SERVING HAM

Cut the required number of slices of ham about 1/3 inch thick. Trim off all rind and outside edges. Into a kettle put enough potatoes peeled and cut in halves for the meal and let boil until they begin to get tender. Place the well floured slices of ham in skillet that has been previously greased. Put the potatoes with the meat, give a generous seasoning of pepper, a teaspoon of sugar and salt if the meat has not previously been cured, if it has it will be sufficiently salty. Place into the over and cook about half hour of until ham and potatoes are done, having at the time of placing in the over poured enough water from the boiling potatoes to cover all. The meat should become a rich brown. After taking up meat and potatoes the gravy is thickened a rich brown. After taking up meat and potatoes the gravy is thickened by adding a little more flour moistened with cold water. By the addition of bread and a sweet for dessert this makes a heart meal and one that will be hugely enjoyed by the family.--Mrs. Gordon Harvey, Shelbyville

RIB ROAST WITH POTATOES AND APPLES

Sprinkle ribs with salt and pepper, dredge with flour, place in roasting pan; cover with potatoes and apples cut crosswise and sprinkle a little sugar in center of apples. Bake.--Mrs. H. F. Zastrow, New Haven

PORK POT AND FRENCH DRESSING

6 slices ham 1 onion ½ loaf bread 1 teaspoon

1 quart milk ½ teaspoon pepper 4 eggs

Lay three slices of ham in skillet, crumb bread, add salt and pepper, chop onion fine, beat eggs and milk. Mix all together and pour over ham. Lay remaining three slices of ham on dressing, cover and bake in oven.--Mrs. Lida Hamilton, Galt

ITALY’S PRIDE

Cook one-fourth pound macaroni in salt water until tender. Drain and mix with half pound cold boiled meat. Cut a medium sized onion into this and add half can of tomatoes, salt to taste and add a little cayenne pepper if desired. Bake in a covered dish half hour. Left over such as bits of boiled pork or fried sausage may be utilized in this recipe.--Klara Munkres, Rosendale

RABBIT PIE

Cut the rabbit into pieces and soak in salt water for several hours. Grease a baking pan. Place the rabbit in it. Salt to taste. Sprinkle flour over the rabbit and pour hot water over it. Place in oven and let cook several hours, or until the meat is very tender. Keep covered with water. Thicken the gravy. Cover across the top of the pan with biscuit dough and bake quickly. A few pieces of pork cooked with the rabbit is fine.--Mrs. Wm. L. Steiner, New Haven

MUSHROOMS AND STEAK

Pour a can of mushrooms into a frying pan and cook in their own liquor with enough to make the desired amount of gravy. After they have cooked tender, fry a thick porterhouse steak in equal parts of butter and lard. When steak is cooked, remove and pour mushrooms into pan where steak was cooked. Let cook a few minutes and add one teaspoon of flour with a little water; salt to taste. Stir until it begins to thicken, then pour over steak and serve at once.--Mrs. Louis J. Berghorn, Union

BROILED STEAK

Pound a loin or porterhouse steak, salt, pepper, and place on a hot gridiron. Keep covered close, turn frequently and baste well with hot butter. Serve very hot on warm plates.--Mrs. Jos. Muehe, Canton

SWISS STEAK

2 lbs. round or sirloin steak A few slices of onion (cut 2 inches thick)

½ green pepper chopped fine ½ cup flour, mixed with salt and pepper

2 cups boiling water of one ¼ cup drippings (ham or bacon)

cup water and one cup strained tomatoes

Pound flour into meat with wooden potato masher or edge of heavy plate. Heat fat, brown meat on each side, add onion, green pepper, boiling water and tomato; cover closely, simmer two hours. This may be cooked in a casserole in the oven. Other vegetables may be added if desired.--Mrs. Harry Ross, Elsberry

VEAL LOAF

Use three pounds of cold roast or boiled veal. Chop fine and mix in six rolled crackers, two eggs a lump of butter the size of an egg, season with salt and pepper. Mix all well together and make into a loaf, sprinkling the outside with cracker dust. Bake forty-five minutes. Should be eaten cold.--Mrs. Fred Gillespie, Bolivar

CREAM BEEF

Two cups cold boiled beef, one cup left over potatoes, two cups cracker crumbs, one cup milk or more if needed. Mix all together. Season with celery, salt and pepper and bake twenty minutes. This makes a fine dish and is a good way to use up “left overs.”--Mrs. T. M. Riley, Kahoka

CREAMED BEEF

One pound beef chopped as for a hamburg steak. Put it in a very hot skillet and turn it quickly with a fork until it is all seared. Add one tablespoon flour and stir until well browned. Then add one cup cream of milk and cook until thick. Salt and pepper to suite taste. --Mrs. Wm. Mossbarger, New Cambria

BEEF LOAF

1/3 pork 1 cup sweet milk 2/3 beef

½ dozen crackers rolled 2 eggs 1 tablespoon butter

Season with salt and pepper to suit taste; grind and mix pork and beef. Bake one hour. This makes a 20-cent loaf. --Laura McNeely, Gorin

BEEF LOAF

3 eggs 1 onion

4 crackers Butter size of walnut

1 cup cream 2 or 3 lbs. beef

Grind beef, mix with above ingredients, shape into loaf and bake. --Mrs. J. W. Robertson, Montgomery City

BEEF LOAF

3 lbs. of ground beef 1 tablespoon salt

10 tablespoons cracker crumbs 8 tablespoons milk

1 tablespoon butter 2 eggs 1 teaspoon pepper

Mold into loaf and bake one hour. --Mrs. Lizzie Pallette Douthit, Odessa

BEEF ROLL

2 lbs. ground beef 1 teaspoon sugar

2 dozen crackers Salt and pepper to suite taste

Mix together and form in roll and place in roaster. Cover half over with water and bake in oven. Chicken may be used instead of beef.--Lily Stokesberry, Osgood

A WAY WITH COLD BEEF

Make a biscuit dough using about half cup milk. Roll thin. Take one and a half cups cold roast or boiled beef that has been ground, spread over the dough and roll as you do cinnamon rolls. Bake until a nice brown and serve hot, with gravy. --Mrs. S. D. Allen, Bolivar

CHILLI RECIPE

1 lb. beefsteak, ground 1 ½ teaspoon permelia seed

1 lb. of chilli beans Salt to taste

Grind seeds with meat; cook beans for table, then add one cup lard in skillet, add beef and permelia seeds. Let get a golden brown, add to beans and as much chilli powder as you wish.

REAL MEXICAN CHILLI

½ lb. ground steak 1 pinch garlic 2 tablespoons suet

½ teaspoon commense seed 1 pint chilli beans ½ can tomatoes

1 onion, cut fine 1 tablespoon chilli powder

Put suet in skillet, when rendered put meat in and let sear. Add onion, garlic and salt to taste. Place commense seed in small sack and pound; then drop into the tomatoes. Let cook a short time. Then to the other ingredients add one tablespoon of chilli powder, then add the cooked beans. This is excellent. --Mrs. R. W. Pierce, St. Clair

BEEF POT ROAST

Take a fleshy roast, enough salt and pepper to season. Beat the salt and pepper with enough flour to thicken broth for gravy into the beef. Have roaster on stove hot and well greased. Brown beef quickly, butter well, add enough water to cover and cook on top of stove, adding more water when necessary.--Mrs. J. S. Hopper, Clarence

ROAST BEEF

A standing roast is one with ribs left in. A rolled roast is one with the ribs removed. The tip of the sirloin is considered one of the best pieces for roasting. Four to six pounds. Wipe with a clean wet cloth. Rub with salt and pepper. Sear all over by placing in a hot roaster with fat trimmings from the meat, and turning till all the surfaces are browned. Have the oven hot for the first ten or fifteen minutes to sear the surface. Reduce the heat; cook till tender. After the meat is done remove roast to a hot platter. Add one and a half punts of hot water to sediment left in the pan after the fat has been poured off. Place on the stove and scrape all the glaze from the bottom and sides of the pan. When it boils add a thickening made of two tablespoons flour stirred smooth with one cup cold water, pouring it in slowly. Boil well, add salt and pepper to taste, and pour into a hot sauce bowl. --Mrs. M Ordnung, Andrew County

ONE DISH MEALS


TAMALE PIE

2 cups corn meal 1 lb. hamburger steak

2 teaspoons salt 2 cups tomatoes

6 cups boiling water ½ teaspoon paprika

1 onion ½ cup chopped green olives

1 tablespoon shortening ½ cup raisins

1 chopped bell pepper

Make mush by stirring corn meal and a teaspoon of salt into boiling water; cook slowly thirty minutes. Brown onions in shortening, add hamburger steak and stir for five minutes; add tomatoes and other ingredients. Add two cups of boiling water, thicken this with two-thirds cup of corn mea. Line pan with mush, add filling, cover with corn meal mush, bake thirty minutes. This serves eight persons.



CORN CHOWDER

¼ lb. bacon 1 can corn

1 large onion 1 pint tomatoes

1 pint thinly sliced potatoes 2 tablespoons salt

1 quart boiling water 2 tablespoons sugar

1/8 teaspoon soda 1 quart rich sweet milk

Pepper to taste

Cut bacon into cubes, fry to a golden brown. Add diced onion and fry until tender, stirring often to prevent burning. Add potatoes and boiling water; cover and simmer until potatoes are done. Add corn and tomatoes and cook ten minutes; season with salt and sugar and pepper, also add soda, then add milk. In season, fresh corn and tomatoes may be used.





BAKED CHICKEN SUPPER

Chicken Salt

Potatoes (white and sweet) Pepper

Cut chicken as for frying. Place in a baking pan and surround with potatoes; season with salt and pepper, add water sufficient to prevent burning and bake in the oven until done. This can be baked when getting dinner and left in the oven. It will keep warm or can be warmed in a few minutes. Serve with bread, butter, fruit sauce and a beverage.



CHOP SUEY

1 can tomatoes 1 lb. hamburger steak

1 can peas ¼ lb. butter

1 stalk celery, cut fine 1 package spaghetti

3 onions (medium size) Salt

Chilli powder Pepper

Place tomatoes, peas and celery on a kettle and put on fire. Put butter in a skillet, slice onions into the butter and fry until tender; do not brown onions. Put hamburg steak into the skillet and stir, fry until done and broken up fine. Add onions, hamburg and butter they were fried into the kettle of veketables. Boil in salted water the spaghetti until tender, drain and add to the meat and vegetables mixture. Season and cook until thoroughly blended. This is especially adapted to use in a fireless cooker. Is not injured by warming over.



MEAT AND VEGETABLE PIE

2 cups cold roast park or ham Pepper

2 turnips 1 cup milk

3 potatoes 1 carrot

2 onions Strained tomato

Salt

Cut meat into small pieces, slice vegetables very thin; mix and season; pour milk, more if needed, over the mixture. The carrot and strained tomato may be added if desired. Put into baking dish and cover with biscuit dough; bake in moderate oven.



CHILLI CON CARNE

½ lb. lean beef 1 pint tomatoes

1 large onion 1 can kidney beans

Salt Chilli powder

Cayenne Little flour

Grind meat and cook until almost tender. Add sliced onion, tomatoes and beans. Finish cooking until well blended and season. Thicken slightly with flour and water just before serving.



BAKEN HAM AND SWEET POTATOES

Ham (either whole or large a Sweet potatoes

piece as desired) Milk

Cloves

Cut small dashes or holes in the ham and place whole cloves in the slits. Place on rack in roaster and pour milk over it almost to cover. Place in oven and cook until thoroughly done. Have sweet potatoes prepared and place in toaster. If the milk has been absorbed by the meat, enough more should be added to cook the potatoes and the whole returned to the oven to finish cooking. Ham cooked in this manner has a richer flavor and sweet potatoes cooked in milk retain their color better.



HOME-MADE DEVILED HAM

1 pint boiled ham 6 hard-boiled eggs

(2/3 fat, 1/3 lean) 1 tablespoon French mustard

Chop ham very fine, adds eggs, chopped very fine, then mustard; mix all together and press in a mold. Will keep for weeks and is fine for sandwiches.

Cowgirl
September 14th, 2005, 07:46 PM
1925 Missouri Farm Womens Cookbook .. Eggs and Cheese

“There is always a best way of doing everything – if it is to boil an egg.”



CODDLED EGGS

Have water at boiling point, place eggs in water and set on back of stove with cover on. For medium boiled, 6 minutes, for hard boiled 8 minutes. Take eggs out and place in cold water. Easier digested than when boiled in the old way and the whites of the eggs are not so hard.

EGGS A’LA GOLDENROD

3 hard boiled eggs ½ teaspoon salt

1 tablespoon butter 1/8 teaspoon pepper

1 tablespoon flour 5 slices toast

1 cup milk Parsley

Make a thin white sauce with butter, flour, milk and seasonings. Chop whites finely, and add to sauce. Spread on toast. Force yolks through potato ricer or strainer, sprinkling over top. Garnish with parsley, and remaining pieces of toast cut in points. -Mrs. Howard A. Cowden, Columbia

DEVILED EGGS

Boil eggs ten or fifteen minutes; let cool, peel and cut eggs in half; remove yolks, mash with fork, add salt, pepper and vinegar to taste. Mix well and replace it into whites. -Mrs. Henry Althen, New Haven

EGG OMLET

2 eggs 1 cup milk

1 tablespoon M.F.A. flour Pepper and salt to taste

Beat egg, add flour, then milk, salt and pepper. Turn in hot buttered pan, bake in hot oven. -Mrs. W. W. Johnson, Kahoka

ESCALLOPED EGGS

6 eggs Crackers 1 pint sweet cream Salt Butter Pepper

Boil eggs; when cold, remove shells, slice and put in baking dish in alternate layers with fine cracker crumbs. Season with salt, pepper and butter. Just before putting on last layer, pour over it the cream. Bake until brown on top. Serve hot. This is a good luncheon or breakfast dish. -Mrs. H. D. Brownlee, New Cambria

PRESSED CHEESE

5 gallons milk Salt ¼ rennet tablet Butter

Place milk in containers and warm to the temperature of freshly drawn milk. Add rennet, previously dissolved in a little warm water. Mix thoroughly and let stand until it clabbers. With a knife cut it carefully and let stand a few minutes until whey and curd separate sufficiently to drain. Then take one-half gallon of whey, heat and scald the curd, stirring gently so as to scald uniformly. Now drain all the whey and heat a quart oand pour over the curd, drain, cut fine, salt lightly, mix gently, place in press and let stand over night. Remove, rub with butter and let ripen.

MACARONI AND CHEESE

Boil maccaroni in salt water until tender. Put in a baking dish a layer of maccaroni, one layer each of grated cheese and cracker crumbs. Repeat until the dish is as full as desired. Add lump of butter, pour over mixture some cream or rich milk. Bake until brown.

CREAM CHEESE

5 gallons milk Butter ½ rennet tablet Salt

Take milk fresh from the cow, place in a clean galvanized tub and add rennet, dissolved in a few spoonfuls of cold water. Stir for two minutes, cover closely and let stand in a warm place until a firm clabber is formed, which will take from thirty to sixty minutes. With a long knife cut the curd in inch cubes, cutting in all directions. Place on the stove and heat to 100 degrees, using a dairy thermometer. Stir with the hand all the time the curd I heating. Dip into a bag and drain a few minutes while you line a mold with cheese cloth. For a mold the perforated ring of lard press with a board to fit both top and bottom is excellent. Salt the curd to taste and place evenly in the mold. Fold the cloth neatly over the curd, place the second round of board on it and add a heavy weight. Press twenty-four hours, being careful to keep the cheese straight. Then take out of the mold, arrange the cloth as smoothly as possible Rub butter all over the surface of the cloth and stand to ripen in a cool place, free from flies. Turn and rub with butter every day for two weeks, then remove the cloth and dip in melted paraffin, being sure to cover every part. By making a cheese every two or three weeks you can have a supply on hand at all times. They can be eaten any time after two weeks in warm weather, or allowed to ripen from three to six weeks as you may prefer. -Mrs. Lincoln Haseltine, Springfield.

YELLOW COTTAGE CHEESE

4 gallons thick sour milk 1 egg, well beaten 1 teaspoon soda Butter size of walnut

Salt to taste

Scald milk and drain well. To the curd add egg, soda and butter and mix well. Put in double boiler and stir until of the consistency of thick batter. Pour into mold This closely resembles bought cream cheese and may be sliced and served when cold.

COTTAGE CHEESE

Sour milk Melted butter or Cream Salt

Pour milk into cheese cloth bag, tie and hang up. When all of the whey has drained through, season the curd with salt; add butter or cream and form into balls. Chill and serve. IF the curd is not thick, it may be necessary to heat the sour milk, but too much heat is apt to make the curd tough.

WELSH RAREBIT

1 tablespoon butter 1 tablespoon flour

1 cup milk 1/8 teaspoon salt

6 tablespoons ground cheese 1/8 teaspoon mustard or pepper

Crackers or toast

Make a cream sauce of butter, flour, milk, salt and pepper. When hot, add cheese and stir until it melts. Serve hot on toast. -Mrs. J. W. Ryals, Huntsville

CHEESE STRAWS

1 tablespoon butter ¼ teaspoon salt

2/3 cup flour ¼ teaspoon white pepper

1 cup fresh bread crumbs 1/8 cayenne

1 cup grated cheese 2 tablespoons milk

Cream butter, add flour, crumbs and grated cheese. Add seasoning. Add milk and mix. Roll one-fourth inch thick, cut one-fourth inch in width and six inches long. Bake in a moderate oven until brown. -Majorie E. Hopper, Clarence

CHEESE SAUCE FOR POTATOES

1 tablespoon flour ½ pint milk

1 tablespoon butter ¼ lb. cheese (grated)

Melt butter in pan, add flour and stir till smooth, stir the milk in gradually and add cheese. Season with salt and pepper, and serve with mashed potatoes.-Mrs. Jacob L. Baum, Rosendale

MACARONI AND CHEESE

Break needed amount of maccaroni into small pieces, and boil twenty-five minutes in salt water; fill a well buttered dish with alternate layers of maccaroni and cheese; cover the last layer of maccaroni with a thick layer of bread crumbs; pour over this enough milk to completely cover the bread crumbs, let stand until crumbs are completely saturated, add more milk. Bake about thirty minutes in a moderate oven. -Mrs. A. L. R., Springfield

Cowgirl
September 14th, 2005, 07:48 PM
1925 Missouri Farm Womens Cookbook .. BREAD

“One little simple song we sing To brides but newly wed –

Just to make the best of everything, Especially bread.”

FANCHON BREAD

1 cake of yeast 1 level tablespoon salt

1 quart potato water 3 quarts Fanchon flour

2 teaspoons sugar 1/3 cup lard

Process – While preparing the potato water let the yeast dissolve in just enough lukewarm water to moisten. Peel and boil one large or two medium sized potatoes. When soft, mash and return to water in which they were boiled. Add enough water to make one quart, then strain. Be sure that this mixture is just lukewarm. Now add the yeast, sugar and salt. Sift the Fanchon flour into a large bowl and add the liquid and the lard. Mix to a smooth and firm dough. Grease on top and let set in a warm place free from draught to raise. This should take from 3 to 5 hours, owing to temperature. When light, press down easily, as hard kneading is not necessary. Let raise again, which will take from ½ to 1 hour. (You may press the dough down and let raise 2 or 3 times more, as such handling makes bread whiter and lighter.) Mould the loaves into shape. Place in pans and let raise until twice the size. Bake in a moderate oven ¾ hour.

NEVER FAILING BREAD FROM YEAST FOAM

Upon opening a package of fresh yeast cakes keep the remainder in a tightly closed pint jar. This insures the last cake being as fresh as the first.

About 2:30 o’clock on the afternoon before you want to bake bread soak one-half of a yeast cake in one pint of lukewarm water until it softens enough to crumble. Then stir in sufficient flour to make a batter thick enough to drop from the spoon. Time required about ten minutes. Wrap the bowl containing this yeast in a cloth and keep in a warm place until evening.

In the evening set on the stove a pan of clabber milk and heat it until the whey separates from the curd. Strain and measure out one quart of this whey and heat to the scalding point. Cool, and place in a large bowl or crock, adding when cool one heaping tablespoonful of salt, two of sugar, the light yeast mixture, and sufficient flour to make a medium sponge.

In the morning the sponge is always very light. Add enough flour (warm in winter) to make a soft dough and knead lightly on the bread-board, add as little flour as possible in the kneading until the dough will not stick to the board and is smooth, most beginners make their bread too stiff.

Place the dough in a greased bowl and keep warm until it doubles it s bulk, or about an hour and a half, the time varying with the warmth. Then divide into three loaves, thoroughly kneading each one, adding as little flour as possible to keep it from sticking to fingers or board. Place the loaves in a well-greased pan and leave in a warm place until light and ready for the oven – usually about an hour. Whatever your fuel, do not have the oven too hot at first, but increase the heat after the loaves have finished rising in the oven. Bake one hour. -Mrs. M. Ordung, Andrew County

RAISIN BREAD

1 cake yeast 4 tablespoons lard or butter

1 cup lukewarm water ¾ cup sugar

1 cup milk, scalded and cooled 1 cup raisings

1 tablespoon sugar 1 teaspoon salt

6 cups sifted flour

Dissolve yeast and one tablespoon sugar in lukewarm liquid. Add two cups flour, shortening and sugar, well creamed, and beat until smooth. Cover and let rise in warm place. When light, add raisins, rest of flour, and salt, knead lightly. Place in well greased bowl, cover and let rise until double in bulk. Mold into loaves, fill greased pans half full, cover and let rise until light. Glaze with egg and bake about forty-five minutes.

FRUIT BREAD

½ gallon light bread sponge 1 package figs

1 quart cooked dried apples 1 pound raisins

1 ½ cups nut meats (walnut and hickory mixed)

1 pound currants 1 cup sugar

¼ pound citron 1 tablespoon cinnamon

1 teaspoon each allspice, cloves, mace and anise

Put articles in sponge in order given, knead to a soft dough, let rise in a warm place until light; knead again to a stiffer dough, let rise again until light; mold in loaves, let rise, bake as you would bread in a moderate oven one hour. -Mrs. G. C. Loeffler, Syracuse

NUT BREAD

½ cup milk ¾ cake compressed yeast in ½ cup water (boiling) 3 tablespoons warm water ½ tablespoon lard

2 tablespoons molasses ½ tablespoon butter 1 cup chopped nuts 3 cups entire wheat flour ½ cup white flour

Scald milk, add boiling water cool to luke warm; add dissolved yeast cake, and mix with other ingredients, using more of the whole wheat flour if needed. Knead and bake as ordinary bread. -Mrs. Elsie Rogers, Bucklin

YEAST CAKES

1 ½ cups buttermilk 2 tablespoons sugar

½ cup boiled mashed potatoes 3 good yeast cakes dissolved

1 ½ cups potato water in ½ cup lukewarm water

1 tablespoon salt 1 cup flour

Corn meal for mixing and rolling

Mix potatoes with potato water while warm. Add buttermilk, sugar and salt. Set on stove, stir frequently. When boiling hot, mix in the flour. Let mixture get blood warm. Add dissolved yeast. Cover and let stand in warm place over night. In the morning add enough corn meal to make a stiff batter. Let rise in warm place until light. Add a little more corn meal and mold in squares or rounds about one-half inch in thickness. Place on board to dry. Turn the next day. Do not let freeze before dry. When dry, keep in covered jar in a cool place. -Miss Augusta Hoemeyer, Nee Haven

BAKING POWDER

2.2 teaspoons cream tartar 0.8 teaspoon cornstarch

1.0 teaspoon soda

This is equal to four teaspoons baking powder.

SALT RISING BREAD

½ pint fresh milk 1 quart fresh milk

Corn meal to thicken 1 tablespoon sugar

1 teaspoon salt Flour

At night scald one-half pint milk, thicken with meal. Keep warm until very light. Make medium stiff batter with a quart of milk, salt, sugar and flour, then gently stir in meal foam. Set in vessel of warm water until light. Then mix to stiff dough and put in pans to rise. When light, bake three-quarters of an hour.

BISCUITS

4 cups flour 4 tablespoons lard

8 teaspoons baking powder 1 ½ cups sweet milk

1 teaspoon salt

Stir together flour, baking powder and salt; add lard and rub in very lightly; add milk slowly to make soft dough. Roll or pat out on a well floured board to about one-half inch thickness, handling as little as possible. Cut with biscuit cutter, bake in hot oven fifteen or twenty minutes.

BISCUITS

½ teaspoon soda 1 teaspoon baking powder

1 teaspoon salt 1 tea cup sour milk

Lard size of egg Flour

Sift soda, salt and baking powder and part of flour together; rub shortening lightly into the flour, add milk and sufficient flour to make dough stiff enough to handle. Roll thin, cut with biscuit cutter and bake in quick oven. -Mrs. H. D. Brownlee, New Cambria

NEVER FAIL BISCUITS

4 cups flour 1 teaspoon soda

4 teaspoons baking powder ½ cup lard

1 teaspoons salt Sour milk

Sift flour with baking powder, salt and soda; work lard well into flour, add sour milk enough to make a soft dough. Bake in a quick oven. -Mrs. A. P. Rennaker, Anabel

CORN BREAD

1 tablespoon sugar 2 cups butter milk

1 egg 1 teaspoon salt

1 level teaspoon soda (disolved in a little of the 1 1tablespoon melted butter (or lard) milk) ½ cup flour

Thicken with meal and bake in a greased pan.

CRACKLING BREAD

2 cups butter milk 1 level teaspoon soda

1 cup cracklings 1 level teaspoon salt

cut into small bits) Corn meal

Mix all together, sifting in enough meal to make it stiff enough to make into oblong rolls with the hands. Place in hot, well greased pans and bake. -Mrs. W. R. Kent, Osgood

CORN BREAD

1 sifter corn meal 1 teaspoon soda (level)

1 pint sour cream 1 teaspoon slat

1 pint sour milk 2 eggs

Beat eggs light, then add cream and milk, then soda and salt; add meal last. Beat until light, bake in a quick oven. Grandma Moore, Clark County

GRAHAM MUFFINS

2 cups buttermilk or sour milk 1 teaspoon salt

1 teaspoon soda 2 cups Graham flour or

1 rounding tablespoon butter or lard enough to make stiff batter

Drop in greased muffin rings and bake in hot oven.-Mrs. John W. Siegel, Glenstead

CREAM MUFFINS

1 pint M. F. A. flour 2 eggs

2 tablespoons baking powder 1 tablespoon sugar

Pinch of salt 1 ¾ cups cream

Sift flour, baking powder and salt four times. Mix yolks of eggs, sugar and cream, add sifted flour, beat well; then fold in beaten whites of eggs.

GRAHAM MUFFINS

1 cup graham flour 1 teaspoon salt

1 cup wheat flower 1 egg, well beaten

2 tablespoons sugar 1 tablespoon melted butter

1 cup milk 2 teaspoons baking powder

Sift together the flour, sugar, salt and baking powder; add gradually the milk. Bake in buttered gem pans about twenty minutes. -Mrs. Eddie Allen, Elsberry

CORN MUFFINS

1 cup buttermilk ½ teaspoon soda

1 egg ½ teaspoon salt Corn Meal

Mix well, stirring in meal to make batter. Bake in greased muffin rings in hot oven. -Mrs. J. W. Walker, Centralia

BRAN MUFFINS

2 CUPS health bran 1 egg

2 cups flour 1 ½ teaspoons soda

2 cups salt 1 teaspoon baking powder

2 cups milk (or buttermilk) ½ cup water

1 tablespoon shortening ½ cup sugar

Beat shortening, eggs and sugar together until creamy. Add soda to the milk; add bran and flour, salt, baking powder, and the egg and sugar mixture. Mix thoroughly and divide into buttered muffin pans; bake in a hot oven about twenty minutes. Sweet milk may be used by substituting three teaspoons of baking powder for the soda nad baking powder called for above. May be baked in a large bread pan and cut into squares. Serve while warm. -Mrs. Geo. J. Kent, Osgood

CORN MEAL GEMS

½ cup born meal 1 tablespoon melted butter

1 cup flour ½ teaspoon salt

¾ cup sweet milk 1 teaspoon baking powder

1 teaspoon sugar 1 egg

Mix dry ingredients and sift; add milk gradually, egg well beaten, and butter. Bake in buttered gem pans in hot oven twenty-five minutes. -Miss Grace Anspach, Ethel

BROWN BREAD

4 cups Graham flour, not sifted 1 cup molasses

2 teaspoons soda 2 cups sweet milk

Pinch of salt Small piece of butter

-Mrs. Robt. Althage, New Haven

BOSTON BROWN BREAD

2 cups Graham flour 1 cup molasses

2 cups white flour 1 pound raisins

1 cup corn meal 1 large spoon sugar

1 tablespoon butter 2 ½ cups buttermilk

2 eggs 2 teaspoons soda

-Mrs. Clarence Miller, Kahoka

NUT BREAD

2 cups Graham flour ½ cup sugar

1 cup white flour ½ cup molasses

2 scant cups milk 1 cup chopped nuts

2 eggs 1 teaspoon soda

-Mrs. Morton Meisner, Anabel

RAISIN LOAF

2 cups flour 4 tablespoons lard of butter

½ cup sugar ½ cup raisins

4 teaspoons baking powder 1 egg beaten in

Pinch of salt ¾ cup sweet milk Nutmeg

Sift dry ingredients together, work in shortening, add raisins and egg and milk. Mix like bread and bake in a loaf forty-five minutes. -Mrs. C. D. Edwards, Fate

ANISE BREAD

6 eggs 1 scant teaspoon baking

1 cup sugar powder

1 cup flour 1 teaspoon anise

Beat yo9lks of eggs until lemon color, beat whites to a froth. Add sugar to beaten yolks and beat again. Fold in whites, then flour. Bake in shallow pan. If this bread is toasted it is excellent for invalids. -Mrs. G. C. Loeffler, Syracuse

NUT BREAD

1 cup sugar 1 egg 1 cup milk ¼ teaspoon salt

2 ½ cups flour 2 ½ teaspoons baking powder 1 cup nuts

Beat egg, add sugar and milk, then add flour, baking powder and salt, sifted together; lastly the nut meats. Bake in loaf. This makes excellent sandwiches for farm club picnics. -Mrs. Joe Stevenson, Kahoka

NUT BREAD

1 cup M. f. a. flour ½ cup sugar

1 cup Graham flour ½ cup nuts

3 teaspoons baking powder 1 cup milk

½ teaspoon salt 1 egg

Sift flour, baking powder, salt and sugar together. Add nuts, milk and beaten egg. Put into greased pan and let rise twenty minutes. Bake in a moderate oven about one hour. -Mrs. Leota McNally, Kahoka

SHORT-CUT BUNS

1 quart milk, scalded and cooled 2 teaspoons baking powder

1 cup melted lard 1 teaspoon soda

1 cake yeast softened in 2 teaspoons salt

1 cup water 1 cup sugar

Flour to make a soft sponge

After this mixture has risen until it is full of gas bubbles, add enough flour to make a stiff dough; knead it well and set away in a cool place for twenty-four hours. Each day make out your buns by pinching off small pieces and placing them in pans, about an inch apart; let rise until they have doubled their size. Each day the dough must be worked down and kept in a cool place. -Mrs. E. A. Phillips, Bellflower, Mo.

COCOANUT BUNS

2 cups flour ½ cup raisins

2 teaspoons baking powder ½ cup shortening

½ cup sugar ½ cup milk

1 teaspoon salt 1 egg ½ cup cocoanut

By adding 1 cup milk, this makes good muffins. -Mrs. J. I. Heaton, Gamma, Mo.

BUNS

1 cup lightbread sponge 1 teaspoon salt

1 cup water Lard size of egg 1/3 cup sugar

Mix into dough just a little stiffer than biscuit dough, let rise in a well-greased bowl. When quite light pinch off small pieces and mold into shape, placing in greased baking pan with an inch space around each. Let rise and bake. -Mrs. O. O. Pittenger, Bellflower, MO.

BUNS

3 cups bread sponge 2 tablespoons sugar

1 cup sweet cream 1 egg

2 tablespoons lard Salt Flour

Use flour to make a dough not quite as stiff as bread. Let rise once or twice, make into buns, let rise and make a nice brown. -Mrs. Alba Cox, Trask

CINNAMON ROLLS

1 cake yeast 1 teasoon salt

¼ cup lukewarm water to dissolve 1 lemon (grated rind)

1 cup scalded milk 3 cups flour (about_

1 ½ cups wheat flour 3 tablespoons creamed butter

2 tablespoons sugar 2/3 cup brown sugar

¼ cup melted butter 1 tablespoon cinnamon

2 egg yolks ½ cup small raisins

Make sponge of first four ingredients; when light add next six ingredients; knead until smooth; cover and when double in bulk turn on board without disturbing more than necessary. Roll into thin rectangular sheet, spread with part of creamed butter, sprinkle with sugar, cinnamon and raisins, roll as for jelly-roll. Cut about an inch long; put rest of butter in pan and sprinkle rest of brown sugar; set buns on sugar and let become light. Bake in moderate oven. -Mrs. L. S. Hodges, Case, Mo.

CINNAMON ROLLS

1 cup butter or cream 2 teaspoons cinnamon

1 cup sugar Biscuit dough

Mix butter, sugar and cinnamon to a cream; make rich baking powder biscuit dough., Take small pieces of dough, roll thin, spread with above mixture and bake about twenty minutes. -Mrs. Frank Menzies, Greenfield

PARKER HOUSE ROLLS

2 cups scalded milk 1 yeast cake dissolved in ¼

3 tyablespoons butter cup lukewarm water

2 tablespoons sugar 3 cups flour

2 teaspoons salt Additional flour to knead

Add butter, sugar and salt to milk. When lukewarm, add dissolved yeast cake and three cups flour. Beat thoroughly. Cover and let rise until light (or over night). Cut down and add enough flour to knead (about 2 ½ cups). Let rise again. Toss on slightly floured board, knead, pat and roll out to one-third inch thickness. Shape with biscuit cutter., first dipped in flour. Dip handle of caseknife in flour and with it make a crease through middle of each piece. Brush over one-half of each piece with melted butter. Fold and press edges together. Place in greased pan one inch apart. Cover and let rise and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape. -Mrs. H. H. Loeffler, Otterville

COFFEE CAKE

1 cup sugar 1 large cup yeast sponge

2 eggs 1 quart flour

¾ cup butter Salt Milk Nutmeg

Melt butter in enough warm milk for thin dough; beat all together well; let rise, put in pans, let rise again. Spread top with melted butter or sweet cream, sprinkle with sugar and cinnamon, pierce with fork three or four places and bake in moderate oven one-half hour. Makes flour medium size cakes.

COFFEE CAKE WITH BREAD DOUGH

2 cups bread sponge 2 eggs

½ cup sugar Salt

½ cup butter Sugar

Flour to make soft dough

Save out in the morning the bread sponge. Add salt, then the sugar, butter and eggs, creamed together, with enough flour to make a soft dough. Let rise until light. Roll to one-half inch thickness. Place in buttered pan, brush top with melted butter and sprinkle with sugar and cinnamon. Let rise until doubled and bake in moderately hot oven about twenty minutes. -Mrs. Jacob L. Baum, Rosendale

FRENCH TOAST

1 ½ pints sour milk 1 egg

½ teaspoon soda (scant) Pinch of salt

Flour to make thin batter

Cut dry bread in small pieces, dip in cold water and then in the batter, fry in hot butter or lard to a nice brown. -Mrs. Ora McCollister, Kahoka

PANCAKES

2 eggs, well beaten 1 teaspoon salt

1 ½ pints sweet milk Flour to make soft batter

2 heaping teaspoons baking powder -Mrs. Grace Lowry, Trenton

POTATO GRIDDLE CAKES

1 quart grated raw potatoes 1 level teaspoon soda

1 egg ½ cup sour milk

1 teaspoon salt ¾ cup M. F. A. flour

Dissolve soda in sour milk, beat well together, adding flour last. -Winifred Bick, Clark County

RAISED BUCKWHEAT GRIDDLE CAKES

2 cups scalded milk 2 cups buckwheat flour

¼ yeast cake mixed with 1 tablespoon molasses

¼ cup luke warm water 2 tablespoons warm water

¼ teaspoon soda dissolved in ½ teaspoon salt

Scald milk, cool. Add yeast cake mixture, buckwheat flour and salt; beat thoroughly. Let rise over night. Add remaining ingredients, beat; drop by spoonfuls onto well greased griddle; when puffed full of bubbles and cooked on edges, turn. Serve with butter and syrup while warm. -Mrs. W. R. Kent, Osgood

WAFFLES

2 cups flour 2 cups sweet milk

½ teaspoon salt 2 tablespoons melted butter

2 teaspoons baking powder or lard

Sift together flour, salt and baking powder, add milk and shortening. Beat mixture very thoroughly and bake on hot irons. Waffle irons should be very hot before the batter is poured in.

CREAM WAFFLES

1 cup flour 1 egg

3 tablespoons cornstarch 1 teaspoon soda

Pinch of Salt 2 cups sour milk

Mix and sift together the dry ingredients. Beat the egg thoroughly and mix into it the sour milk and soda. Combine the two mixtures, beating steadily while mixing. Bake in hot greased irons. Delicious served with grated maple sugar.

Cowgirl
September 14th, 2005, 07:50 PM
1925 Missouri Farm Womens Cookbook .. Sandwiches

“Besides they always smell of bread and butter.”

MEAT FILLING FOR SANDWICHES

1 tablespoon butter ½ teaspoon mustard

1 tablespoon flour 1 cup milk

1 tablespoon lemon juice 1 cup cold meat

½ teaspoon salt 2 eggs (yolks)

Dash of red pepper

Melt the butter in double boiler, mix flour wit butter, add the milk gradually, add eggs (well beaten), then add seasoning. Cook until mixture thickens, stirring constantly to prevent lumping. Remove from fire, cool and beat in the lemon juice, then add the meat chopped fine or ground. -Mrs. Paul Brown, Galt

MEAT FILLING FOR SANDWICHES

½ lb. pork 4 pickles

½ lb. beef Pimentos

3 hard boiled eggs A few peanuts if desired

Run this through a food grinder, then mix well with mayonnaise, cut bread in thin slices and spread with filling, placing a lettuce leaf between the sandwich. -Helen McClintock, Memphis

SYLVAN SANDWICHES

Make filling of ground ham and ground olives, using about eight olives to one cup of ground ham. Mix this thoroughly with any good salad dressing. A good dressing is made of sour cream, mustard and seasoning, about four tablespoons of cream to one of mustard, with salt, pepper and celery to taste. Butter flour slices of square white bread and spread with filling between one on top of the other. Press slices with filling between firmly and cut straight down into four or five sandwiches. Result will be pretty. Especially good for picnic baskets. -Mrs. J. D. Witt, Clarence

LETTUCE SANDWICH

Put crisp lettuce leaves between thin slices of bread buttered and spread with mayonnaise dressing to which a few chopped nuts have been added.

CHEESE SANDWICHES

Cream the yolk of a hard boiled egg with a tablespoonful of melted butter, add a little salt, white pepper and mustard and ¼ lb. grated cheese; stir in a scant tablespoon of vinegar and spread between thin slices of bread with a lettuce leaf or cress.

CREAM CHEESE SANDWICHES

Butter the bread before cutting the slice and after spreading the cheese mixture between the slices, cut the desired shape.

Mixture – Amount of cream cheese necessary for number to be served put through a food grinder or chop fine, moisten with enough sweet cream so that it will spread, add a trifle of lemon juice, a little celery chopped fine, a dash of salt, pepper and mustard.

Short lengths of celery stalks filled with this same mixture are delicious to serve with oysters or any kind of salad. -Mrs. Bert Hopper, Clarence

RIBBON SANDWICHES

1 lb. of cheese Can of pimento

3 hard boiled eggs Cup of nuts

4 or 5 pickles

Grind through food chopper. Mix with salad dressing.

TO MAKE -Slice bread very thin, spread slice with filling; butter another slice of bread; place buttered side next to filling. Now spread filling on top of this, then place another buttered slice next to filling, and so on, until seven slices have been used. Cut off crusts; slice down through layers. -Gladys Hopper, Clarence

HAMBURG SANDWICHES

1 lb. of lean raw beef chopped finely, season highly with salt, pepper and a few drops of onion juice, a few gratings of nutmeg and one beaten egg may be added, shape into cakes, fry and serve as meat cakes or sandwiches.

MINCED HAM SANDWICHES

3 lbs. of boiled ham 1 dozen cucumber pickles

1 dozen hard boiled eggs

Grind all through a food chopper and mix with salad dressing.

PIMENTO SALAD

One can pimento 1 lb. cream cheese.

Put through food chopper and mix with any good mayonnaise. Excellent for sandwiches;'

FIG FILLING SANDWICHES

Chop fine 6 preserved figs and ½ cup walnuts and mix enough raspberry jam to spread well. Butter thin slices of brown bread, spread with the filling and cut the slices in quarters. -Mrs. John E. Smith, Union

NUT AND RAISIN SANDWICH

Chop raisins fine, add equal amount of chopped nuts and mix with thick cream or whipped cream to a paste consistency. Delightful for the kiddies' lunches.

SANDWICH

Boil 1 cup of sugar, 1 large teaspoon of cocoa, ½ cup of milk until forms a soft ball. Beat and spread on crackers.

BANANA SANDWICHES

Slice bread in thin slices and spread with peanut butter. Slice bananas and place a layer of slices between two slices of bread. Cut sandwich from corner to corner to make triangular shape. One banana makes three sandwiches. -Laura Vandiver, Leonard

Cowgirl
September 14th, 2005, 07:52 PM
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
September 14th, 2005, 07:57 PM
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
September 14th, 2005, 08:01 PM
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



RAISIN PIE

1 cup raisins 1 tablespoon flour

1 cup water 1 cup brown sugar

Boil together until it thickens and when about cool add tablespoon of vinegar or lemon juice. Bake between two light crusts.

--Mrs. Jake Baum, Rosendale



RAISIN PIE

2 cups raisins, seeded and 3 cups hot water

chopped

Cook half hour, then add: 2/3 cup sugar, 1 whole egg, 1 round tablespoon cornstarch; add nutmeg to flavor and a small lump of butter. Cook until thick. Let cool before filling crusts that have been made with M. F. A. flour. Enough for two pies. Bake with two crusts.

--Mrs. A. R. Ross, Kahoka



LEMON RAISIN PIE

1 cup chopped seeded raisins Juice and grated rind of one

1 cup cold water Lemon

1 tablespoon flour 1 cup sugar

2 tablespoons butter

Stir lightly together and bake with upper and under crust.

--Mrs. Herb Lee, Greenfield



CREAM RAISIN PIE

1 cup sour cream, whipped ½ teaspoon cinnamon

½ cup seeded raisins, chopped fine ¼ teaspoon cloves

½ teaspoon cinnamon 3 eggs (yolks)

¼ teaspoon cloves 1 egg (white)

Bake in moderate oven like lemon pie, using the whites of two eggs with two tablespoons sugar for the meringue.

--Mrs. B. M. W., Springfield



SOUR CREAM RAISIN PIE

1 cup sour cream (or sweet) ½ teaspoon cinnamon

½ cup seeded raisins, chopped 1 cup sugar

fine 2 eggs (yolks)

Bake like lemon pie in uncooked crust, using the whites of two eggs beaten stiff with two tablespoons sugar on top.

--Mrs. J. B. Byser, Clinton



SOUR CREAM RAISIN PIE

3 cups sour cream 3 eggs (save whites of two)

2 cups raisins 4 tablespoons cornstarch

Flavor with vanilla

Line your pie tin with a rich crust and fill with the filling. After done beat the whites of two eggs; put on top of the pie and return to the oven to brown slightly. You can add a cup of hickory nuts if desired.

--Bertha Billeter, Bynumville



MOCH MINCE

2 cups sugar 1 cup water

1 cup raisins ½ cup butter

2/3 cup crackers rolled 2 eggs

½ cup vinegar (if too strong add 1 teaspoon each nutmeg

water to make the quantity) and cinnamon

This makes three pies.

--Miss Enna Marks, Canton



LEMON PIE

2 lemons 4 cups boiling water

3 eggs 1 tablespoon butter

2 cups sugar 4 heaping tablespoons flour

Pinch of salt

Put water into a pan, stir into this sugar, butter and salt, well beaten egg yolks and flour mixed with a little cold water; then add juice and grated rinds of two lemons. Boil until well cooked. Have ready three baked crusts into which pour the filling, add meringue made of the egg whites and half cup of sugar. Brown. This is delicious.

--Mrs. Holtmeyer, New Haven



LEMON PIE

3 eggs (yolks) 3 cups boiling water

2 cups sugar Juice of two lemons

3 tablespoons cornstarch

Mix sugar and cornstarch together, add egg yolk well beaten and lemon juice. Cook until thick. Pour into baked crusts and use the beaten whites of three eggs for top and put in oven to brown.

--Mrs. N. McKnight, Savannah



AMBER PIE

½ cup sugar 1 cup jelly

½ cup butter 7 eggs (yolks)

½ cup sweet milk

Make all together in pie crust and when done spread on meringue of whites of the eggs sweetened with one tablespoon of sugar and put in oven to brown.

--Mrs. Newt. Hodgin, Clarence



MOCK LEMON PIE

2 cups sugar 3 eggs (yolks)

2 cups water Flavor with lemon and

4 tablespoons flour 4 tablespoons vinegar and

lump butter

This will make two pies. Beat whites eggs for top.

--Mrs. Ray Walker, Kahoka



DAMSON CARAMEL PIE

2 cups cooked seeded damsons 2 cups sugar

5 eggs ½ teaspoon vanilla

½ cup butter or ½ cup cream

Beat yolks of eggs. Add damsons, butter, sugar and vanilla. Bake with one crust. Beat the whites of the eggs and add five tablespoons sugar for meringue. Makes two pies.



FIFTEEN DOLLAR LEMON PIE

½ cup sugar 1 egg (yolk)

2 tablespoons flour ½ cup milk

1 ½ tablespoon butter 1 egg (white)

Juice of one lemon Pinch of salt

Mix sugar and melted butter, lemon juice and yolk of egg slightly beaten. Add milk, the whites of egg beaten stiffly and pinch of salt. Bake in one crust.

--Mary West, Trenton



LEMON PIE FILLING

2 tablespoons cornstarch 2 eggs

1 cup sugar 1 pint boiling water

1 lemon

--Mrs. Cora Cobbs, Montgomery



LEMON PIE

1 lemon 2 cups boiling water

1 ½ cups sugar 3 eggs (yolks)

1 tablespoon flour (heaping) 1 tablespoon butter

Put water in pan, add sugar, butter and flour mixed with cold water; then grated rind and juice of lemon; lastly beaten egg yolks. Cook till thick, pour into baked pastry and frost with whites of eggs beaten with one tablespoon sugar and brown. This will make two large pies.

--Mrs. Will Otten, Florence



APPLE PIE WITH PINEAPPLE FLAVOR

3 tablespoons grated pineapple 3 tablespoons sugar

1 tablespoon water

Bake an apple pie in the usual way, but without sweetening. While it is baking take the pineapple, water and sugar and simmer together till the fruit looks clear. When the pie is taken from the oven remove the top crust and spread the pineapple over the pie. Set away to cool.

--Mrs. G. W. Patterson, Rosendale



MOLASSES PIE

1 cup molasses 2 tablespoons flour

1 cup sugar 4 tablespoons butter

1 cup milk 4 egg whites for top

--Mrs. J. W. Raybourn, Elsberry



SLICED APPLE PIE

Fill pie pan that has been lined with pastry, with peeled and sliced tart apples that are easily cooked. Sprinkle over them one scant cup sugar and a little cinnamon. Dot with butter and pour over four tablespoons hot water. Bake in medium hot oven until apples are done.



PINEAPPLE PIE

2 cup sugar ½ can shredded pineapple

½ cup butter 1 tablespoon cornstarch

3 eggs 1 cup sweet cream

Cream sugar and butter, add the yolks of eggs, beat well, add the pineapple. Then mix cornstarch with a small quantity of the cream and now add the remaining cream, mix thoroughly. Beat the whites of the eggs auntil stuff and fold in lightly. Have ready two pie tins lined with crust, fill with the pineapple mixture and bake in a moderate oven. Serve cold.



TRANSPARENT PIE

2/3 cup sugar 1 tablespoon sweet milk

1/3 cup butter 2 eggs (yolks)

1 tablespoon flour Flavor with vanilla

Bake in crust and brown the meringue.

--Christa S. Monday, Willard



TRANSPARENT PIE

5 eggs (yolks) 1 cup milk of cream

2 cups brown sugar 1 tablespoon flour

½ cup butter Flavor with nutmeg

If you use cream take a little more than it calls for and don’t use the butter. Bake in crusts. Make a meringue of the whites of eggs and flavor with lemon. This makes two pies.

--Mrs. Earl March, Macon, Route 4





SYRUP PIE

3 eggs 1 teaspoon cornstarch

1 cup sugar 1 cup table syrup

Mix sugar and starch, syrup and eggs all together and put in a pie pan and bake with one crust. Bake in a moderate oven.

--Mrs. Tom McDonald, New Haven



SPICE PIE

1 ½ cups sugar teaspoon cinnamon

2 tablespoons flour 1 teaspoon cloves

1 teaspoons allspice 1 teaspoon nutmeg

Mix these ingredients dry and then add two cups boiling water and last add the yolks of four eggs. Pour into rich crust and bake. This is enough for two pies and are delicious. Try it.

--Mrs. Lula Killinger, Leonard



CINNAMON PIE

1 egg 1 tablespoon cinnamon

1 tablespoon butter 2 cups milk

1 tablespoon (heaping) flour 1 cup sugar

Mix flour, sugar and cinnamon together, then add the beaten egg, milk and butter. Pour into an unbaked crust and bake in not too hot an oven.

--Mrs. Maud Grim, Trenton



CLABBER OR “POOR MAN’S” PIE

Line a pie tin with crust. Sprinkle generously with sugar, then scatter a tablespoon of flour evenly over the sugar. Now put in the clabber by spoonfuls until the bottom of pan is entirely covered, being careful to break up the clabber more than can be helped. Then sprinkle another tablespoon of flour evenly over the clabber. Follow the more sugar evenly distributed over the flour using altogether for the pie about one and a half cups. Dust the top with grated nutmeg or cinnamon and bake. The taste of the pie depends upon the amount of sugar used and difference in sizes of pie tins make a difference in amount of sugar. My directions are for a medium sized tin. Always put flour next to the clabber, so as to thicken the whey as the clabber heats.

--Mrs. Lottie Hulett, Bynumville



COTTAGE CHEESE PIE

3 eggs ¼ cup dried currants

½ cup sugar Granted rind of one lemon

¼ teaspoon salt ½ cup powdered sugar

¾ cup cottage cheese 1 ½ cups milk

Mix egg yolks, sugar, cheese, currants, lemon and salt; add milk slowly. Bake until firm in tins lined with pastry. Use egg whites for meringue sprinkled with cocoanut.

-Mrs. C. J. Nordmeyer, Ville Ridge



ECONOMY PIE

2/3 cup vinegar 2 eggs (yolks)

½ cup sugar 2 tablespoons cornstarch

1 cup hot water 1 tablespoon butter

Use spiced vinegar left from home-made sweet pickles. Cook mixture as for cream pies. Pour in baked crust and brown meringue.

--Mrs. Geo. Baum, Rosendale



CHERRY PIE

Line your pie plate with good crust, put tablespoon full of flour and one teacup of sugar and fill up with ripe cherries. Sprinkle over them a little more sugar and cover with upper crust and bake. Cherries should be stoned.

--Mrs. L. E. Dennis, Anabel





FRUIT PIE

1 cup seeded raisin ½ teaspoon cinnamon

½ cup shredded candied citron ½ teaspoon ginger

peel ½ teaspoon cloves

1 cup sour cream 2 eggs

1 cup sugar 2 tablespoon vinegar

¼ tablespoon salt

Into a bowl put raisins, citron peel, sour cream, sugar and spices. Mix well, then add the well beaten eggs and add vinegar, mix and bake in two crusts. Slash a design on the top crust. This pie is delicious hot or cold.



PRUNE PIE

1 lb. prunes 6 tablespoon sugar

3 eggs (whites)

Cook prunes till done, let cool and remove seeds. Have the whites of eggs beaten until stuff, then fold in the prunes and add sugar. Have your pie crust baked and then put in oven to brown.

--Mrs. Herman Klepper, Union



DATE PIE

1 cup sugar 1 cup dates

1 cup nuts 3 eggs

This makes very rich pie. By adding milk and a little flour, this will make two excellent pies.

--Mrs. Geo. Hammett, Bellflower



PINEAPPLE PEACH PIE

1 can sliced pineapple 1 can peaches

1 cup sugar 2 tablespoons flour

2 eggs

Chop fruit together. Cut fruit together, using all the juice. Add well beaten eggs, sugar and flour. Bake in two crusts. This will make four large pies.

--Mrs. A. E. Bennet, Cassville

Cowgirl
September 14th, 2005, 08:04 PM
1925 Missouri Farm Womens Cookbook .. Puddings and Sauces

“The proof of the pudding is in the eating.”



MARSHMALLOW PUDDING

4 eggs (whites only) 1 cup sugar

1 tablespoon gelatine (heaped) 1 cup pineapple

1 cup warm water 1 cup nuts

Beat whites of eggs stuff; dissolve gelatine in water, beat this into eggs; then add sugar, nuts and pineapple. Serve when cool, or is much nicer if put on ice.

--Mrs. Kate Moore



STEAMED PUDDING

½ cup chopped suet ½ cup raisins

1 ½ cup flour 1 egg, beaten with

2 teaspoons baking powder one cup milk

Pinch of salt

Mix in order given and steam one hour.

Sauce

1 tablespoon flour 1 cup boiling water

½ cup sugar 1 egg, well beaten

Mix flour with sugar, add boiling water and stiff over the fire until it boils; add flavoring and pour while hot into well beaten egg.

--Elizabeth Callison, Kahoka



SNOW PUDDING

1 pint boiling water 2 eggs

3 tablespoons cornstarch 1 ½ cups milk

1 cup sugar Vanilla

3 lemons (Juice only) 2 tablespoon sugar

Stir the cornstarch, dissolved in a little cold water into the boiling water, add one cup of sugar and cook for a few minutes, until clear; just before taking from the fire add the lemon juice. Beat whites of eggs to a stiff froth, then add the thickened lemon jelly, beating constantly. Turn at once into a mold. It should be served very cold, with a custard made from the yolks of the eggs, milk and two tablespoons of sugar, flavored with vanilla.

--Mrs. A. K. Rolfe, New Truxton



BANANA PUDDING

3 eggs 4 tablespoons sugar

2 cups milk Flavor

Bananas Cake

Put a layer of cake in a dish, then a layer of bananas, until the dish is full. Then make a custard of two while eggs and the yolk of the third, milk and three tablespoons of sugar. Cook and turn over the contents of the dish. Beat remaining egg white, add one tablespoon of sugar and spread over top, set in oven until frosting is brown.

--Mrs. Maggie Wells, Trask



BANANA PUDDING

1 pint milk 1 tablespoon flour

1 cup sugar 6 bananas

3 eggs

Make a custard of milk, sugar yolks of eggs and flour; boil until thick. Line a pan with wafers and slice bananas on wafers. Pour custard over. Beat whites of eggs, put on top and brown.

--Sophia Weber, Mt. Vernon





PRINE PUDDING

1 ½ cups stewed prunes 1 teaspoon soda, dissolved

¾ cup molasses 1 teaspoon cinnamon

½ cup ground walnuts ½ teaspoon cloves

2 cups Graham flour ½ teaspoon nutmeg

1 cup sweet milk

Boil in molds from 1 ½ to 2 hours. Serve with

Hard Sauce

1 ½ cups powdered sugar 1 egg white

½ cup butter 1 teaspoon cream tartar

Cream butter and sugar, add white of egg, beaten stuff, then cream tartar and flavor to taste.

--Mrs. E. B. Jennings, Mt. Vernon



PRUNE PUDDING

6 eggs (whites) 1 cup English walnuts

1 cup prunes ½ cup sugar

Cook prunes slightly and chop fine. Chop nuts fine. Beat whites or eggs to a stiff froth and add sugar. Flour nuts and prunes, add to the whites. Bake in a slow oven forty minutes. Serve with whipped cream.

--Julia Van Horn



RICE PUDDING

1 cup rice 1 tablespoon butter

1 pint milk 1 lemon

4 eggs Salt

1 pint sugar Flavoring

Cook the rice, add yolks of eggs, beaten, milk, butter, salt, flavoring and grated rind of lemon. Put into a pudding pan and bake until nearly set. Beat the whites of eggs, add juice of lemon and sugar; beat well, spread over the top and bake until done.

--Lottie Pierson, Mt. Vernon



RICE PUDDING

1 cup rice 1 teaspoon salt (level)

4 cups water ½ cup sugar

4 eggs 1 teaspoon extract

Boil rice in salted water until tender; add sugar; beat eggs and add, then add extract and beat well. Serve either hot or cold with cream.

--Mrs. H. J. Bourdeau, Trask



MAPLE PUDDING

½ package Knox gelatine 1 pint sweet cream

1 pint cold water English walnut

1 cup sugar 1 small can grated pineapple

½ teaspoon mapleine

Soak gelatine in water, with sugar, for five minutes; then heat until sugar is dissolved. Add mapleine and set aside to coo. Whip the cream stuff, chop walnuts and add to cream, also the pineapple when the gelatine begins to set, beat all together. Color a pretty shade of pink. Halves of walnuts may be put on top if desired.

--Mrs. S. T. Coolley, Centralia



CARAMEL PUDDING

1 tablespoon butter 2/3 cup sugar

1 egg ¼ teaspoon salt

3 tablespoon cornstarch ½ teaspoon vanilla

1 pint milk

Put sugar in frying pan and keep shaking it to keep from burning. Heat milk and blend with sugar. Add cornstarch and egg. Flavor and serve cold, with cream.



CORNSTARCH PUDDING

1 pint milk 2 tablespoons sugar

1 egg 1 tablespoon flavoring

1 tablespoon cornstarch or flour

--Mrs. W. F. Roberts, Worth



VICTORY PUDDING

1 package orange jello 1 cup cooked prunes, chopped

2 cups boiling water

1 cup grapenuts ½ cup sugar

1 cup seedless raisins 1 teaspoon cinnamon

½ teaspoon allspice

Dissolve jello in boiling water; add other ingredients, let stand to cool and harden. Serve with whipped cream.

--Mrs. T. F. Clare, Montgomery City



DATE PUDDING

1 cup sugar ½ cup suet

3 tablespoons molasses ½ teaspoon cinnamon and

1 cup nuts nutmeg

1 cup raisins 2 cups bread crumbs

1 cup figs, dates pr prunes 1 quart sweet milk

1 egg 1 teaspoon soda in a boiling

water to dissolve

Steam three hours. Serve with whipped cream.

--Miss Elisa Cullen, New Cambria



CARROT PUDDING

1 cup grated carrots ½ cup butter, melted

1 cup grated potatoes ½ teaspoon cloves

1 cup sugar ½ teaspoon nutmeg

½ cup raisins ½ teaspoon cinnamon

½ cup currants 1 teaspoon soda

--Stir sodae into grated potatoes; flour the currants and raisins; mix all together and steam three hours. Serve with hard sauce

--Mary Walls, New Cambria



BROWN SUGAR PUDDING

½ cup white sugar 1 teaspoon baking powder

1 tablespoon butter Flavor with vanilla

½ cup sweet milk Flour to make stiff dough

Mix as for cake and drop into syrup, made as follows:

2 cups brown sugar 3 cups boiling water

2 tablespoons butter Boil ten minutes

Bake twenty minutes.

--Mrs. Dave Bash, Canton



BAKED CUSTARD

1 ¼ cups sugar 3 cups milk

2 tablespoons butter Flavoring

2 tablespoons flour 3 or 4 eggs

Cream butter and sugar, add flour and beaten eggs; then milk and any flavoring desired. Set in pan of hot water in oven. Bake rather slowly.

-Mrs. Aug. Vitt, Washington



PERSIMMON PUDDING

1 pint persimmon 2 eggs

1 pint sugar 3 quarts sweet milk

1 pint flour

Bake in a bread pan.

--Mrs. L. E. Dennis, Clarence



PERSIMMON PUDDING

1 pint buttermilk ½ teaspoon soda

1 cup sugar 1 tablespoon butter

1 egg ¼ teaspoon cloves

1 pint ripe persimmons (heaping) ½ teaspoon allspice

1 teaspoon baking powder 1 teaspoon cinnamon

Flour enough to make stiff, but not as stiff as cake dough.

Mix buttermilk and persimmon and press through sieve or colander; then add sugar, egg, butter and spices, soda and baking powder and flour as named. Bake in a moderate oven until done. If the pudding falls a little, it is so much the better and if it seems soggy, don’t worry, as that is what is good. When you are ready to serve, cut in squares and put whipped cream over, or sugar and cream. This is one of the finest desserts I ever ate.

--Mrs. Roy Belts, Wellsville



STEAMED CHRISTMAS PUDDING

2 cup chopped suet ½ teaspoon cinnamon

1 cup raisins ½ teaspoon cloves

1 cup molasses 2 eggs

½ cup sugar 2 teaspoons baking powder

1 cup sweet milk Salt

2 cups flour

Mix all together thoroughly and tie in a cloth and boil in water for two hours. Serve with a sauce.

--Mrs. Hy Steiner, New Haven



SUET PUDDING

1 cup suet 3 ½ cups flour

1 cup molasses 1 cup raisins

1 cup sour milk 1 teaspoon soda

Mix, pour into buttered mold and steam three hours. Serve hot with lemon sauce.

Lemon Sauce

1 cup sugar 1 egg

½ cup butter 1 tablespoon vinegar

1 teaspoon lemon extract

Beat well and bring to a boil.

--Mrs. Ralph Towers, Aurora



MARSHMALLOW PUDDING

6 eggs (whites) 1 pint boiling water

2 cups sugar Nuts

4 teaspoons gelatine Raisins

Flavoring Figs, dates, etc.

Dissolve gelatine in little cold water, then add boiling water and one cup of sugar. Beat egg whites stiffly and add one cup of sugar. When gelatine is cool, beat into whites of eggs until beginnings to set; flavor, add nuts, raisins, etc. Put in mold to set. Serve with whipped cream.

--Mrs. Zeno Bratton, Centralia



MARMALADE PUDDING

2 tablespoons flour 2 eggs

2 tablespoons sugar 2 tablespoons marmalade

2 dessertspoons butter

Mix sugar, butter, yolks of eggs, marmalade and soda. Then add stiffly beaten whites and stir well. Pour into buttered pudding bowl, tie oiled paper over top and steam one hour. Serve with sweet sauce. Any other jam or preserve may be substituted for the marmalade.

--Mrs. F. E. Johnson, Rosendale





APPLE PUDDING

1 cup apples 1 cup sugar

1 cup walnut meats 3 eggs

Beat yolks of eggs, add sugar, then nuts and apples, which have been cut thin and cooked until almost preserved. Add egg whites, beaten stiff. Bake in very moderate oven fifteen or twenty minutes. Serve with whipped cream.

--Mrs. J. M. Weber, Mt. Vernon



PLUM PUDDING

3 cups flour ½ cup brown sugar

2 cups chopped suet ½ cup molasses

2 cups raisins 1 teaspoon soda dissolved

1 teaspoon nutmeg in sweet milk

Salt to taste

Make batter just thick enough to drop from spoon. Put in a buttered mold, allowing room for it to rise. Cover closely and steam three to four hours.



WOODFORD PUDDING

3 eggs, beaten light 1 teaspoon soda in

1 cup sugar 3 tablespoons sour milk

½ cup butter 1 teaspoon vanilla

1 ½ cups flour ½ teaspoon cinnamon

1 cup jam or preserves Allspice and nutmeg

Bake in slow oven and serve with sauce.

--Mrs. Samuel Breid, Centralia



BLACKBERRY DUMPLINGS

3 pints ripe blackberries ¾ cup water

1 cup sugar 1 heaping tablespoon butter

Place blackberries, with sugar, water, and butter over fire; let come to a brisk boil; then add dumplings made as follows:

2 cups flour 1 teaspoon salt

3 heaping teaspoons baking powder 1 egg

3 tablespoons sugar Milk to make stiff batter

Drop into boiling berries.

If one desires to use sour milk, add ¼ teaspoon soda. Canned berries may be used; also black raspberries or cherries, with the dumplings. Delicious served with cream.

--Mrs. Ottis Shuler, Revere



BLACK PUDDING

1 cup sugar 1 teaspoon soda (level)

½ cup butter 1 teaspoon cinnamon

3 eggs (yolks) 1 teaspoon allspice

1 cup blackberry jam 2 cups flour

Bake in jelly tins as for cake.

Sauce for Same

1 cup sugar 1 cup hot sweet milk

1 egg Butter size of walnut

Cook until required thickness.

--Mrs. Ella Slater, Clarence

GINGER CAKE PUDDING

½ cup butter or lard 3 teaspoons baking powder

¾ cup sugar (level)

1 cup sorghum 1 ½ teaspoons soda (level)

3 cups flour 1 teaspoon cinnamon

1 cup sour milk 2 teaspoons ginger

2 eggs ¼ teaspoon salt

Sift flour, baking powder, cinnamon, ginger and salt together. Cream butter and sugar, add sorghum, beaten eggs and milk with soda stirred into it; then flour mixture. Beat well and pour into large greased bread pan; bake in medium hot oven. Cut in squares and serve either hot or cold with sauce made as follows:

3 cups boiling water 4 tablespoons flour

1 ½ cups sugar ¼ teaspoon nutmeg

½ cup rich cream Pinch of salt

Put boiling water in sauce pan; mix sugar and flour and add to boiling water, stirring well, then add cream, nutmeg and salt. Let boil about five minutes. A richer sauce may be made by adding butter.

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



BISCUIT PUDDING

1 pint stale biscuit crumbs 1 cup sugar

1 quart sweet milk 1/3 cup butter

3 eggs Nutmeg

Soak biscuit in milk for half hour. Beat yolks of eggs, sugar and butter together and add to crumbs and milk. Mix well, flavor with nutmeg and bake until brown and thick like custard. Beat whites of eggs, sweeten with sugar, spread over pudding and return to the oven to brown. Better served warm.



BREAD PUDDING

Chop cold biscuits or stale bread fine, pour over milk to cover nicely. Add two beaten eggs, flavor with nutmeg. Put in pudding pan and bake until thick. Serve with sauce as follows:

1 cup sugar 4 tablespoons cornstarch

1 quart milk Flavoring

Heat milk and sugar, dissolve cornstarch in a little cold milk, add to hot milk, stirring until well cooked. Add flavoring.

--Meryl Billeter, Bynumville



COTTAGE PUDDING

1 cup sugar 2 teaspoons baking powder

½ cup butter 2 ½ cups flour

1 egg ½ teaspoon lemon extract

1 cup sweet milk

Sprinkle a little sugar over the top just before putting in the oven. When done, cut in squares and serve with sauce.

--Mrs. Blanche Thorpe, Milan



PUDDING SAUCE

1 tablespoon flour, wet in cold 1 tablespoon butter

water Pinch of salt

2/3 cup sugar Flavor to taste

1 cup boiling water

--Lula Arnold, Granger





TAPIOCA PUDDING

1 quart milk 2 eggs

2 tablespoons Minute Tapioca ½ cup sugar

1 teaspoon lemon extract Salt

Cook in double boiler the milk, tapioca and salt, fifteen minutes; stir frequently. Beat together the yolks of eggs and sugar, stir into milk and tapioca; cook until it thickens. Remove from fire, add beaten whites of eggs and flavor.

--Mrs. W. R. Moreland, Vichy



SPICED CHEESE PUDDING

2 slices of bread 1 ½ cups cottage cheese

2 eggs ½ cup sugar

1 cup milk ¾ cup seeded raisins

½ teaspoon salt ½ teaspoon allspice

½ teaspoon cinnamon and cloves

Toast the bread and crumb it fine. Mix the cottage cheese with eggs, sugar, spices and salt. Dissolve soda in milk and add bread crumbs and raisins. Mix all together, pour into a well greased pan and bake.

--Mrs. Florian Steiger, New Haven

Cowgirl
September 14th, 2005, 08:07 PM
1925 Missouri Farm Womens Cookbook .. Cakes and Iceings

“Would’st thou hath eat thy cake and have it?”



GENERAL MANIPULATION OF CAKES

Two kinds of cake mixtures must be considered. (1) Without batter, such as sponge cakes, and (2) with batter, as cup and pound cakes

Mixing or Manipulation of Sponge Cake: Separate yolks from whites of eggs and beat yolks until thick and lemon colored; add sugar gradually and continue beating; then add flavoring. Beat whites until stiff and dry and add to the first mixture. Mix and sift dry ingredients and fold in at the last; avoid beating since it would destroy the air bubbles from from beating the whites.

Mixing or Manipulation of Butter Cakes, Conventional Method: Cream butter and sugar, add yolks of eggs or whole eggs beaten until light; add flour, mixed and sifted with baking powder, and milk alternately. When yolks and whites are beaten separately the stiffly beaten white are folded in at the last. Remember to not beat the batter after this as it destroys the air bubbles enclosed in the egg white. Fruit, when added to cake, is usually floured to prevent its settling to the bottom. Quick Method: Beat eggs slightly, add liquid and sugar and then the flour mixed and sifted with the baking powder. The melted fat is added last and the batter is well beaten. A cake mixed by this method is not quite as large as by the Conventional Method, but the texture is as good. Combination Method: Mix as in the quick method, reserving the egg whites and adding them well beaten at the last. This method produces a cake as large as the Conventional Method with as good texture, and requires less time in mixing.



THREE-EGG ANGEL CAKE

1 cup sugar 2/3 cup scalded milk

1 1/3 cups flour 1 teaspoon almond or

½ teaspoon cream tartar vanilla extract

3 teaspoons baking powder Whites of three eggs

1/3 teaspoon salt

Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually. Add extract, mix well and fold in whites of eggs beaten until light. Turn in ungreased angel cake tin, and bake in a very slow oven about forty-five minutes. Remove from oven, invert pan and allow to stand until cold, cover top and sides with white icing.



ANGEL FOOD CAKE

1 ½ cups sugar 1 level teaspoon cream tartar

1 cup flour 1 teaspoon salt

1 cup egg whites 1 teaspoon vanilla

Sift flour first, then sugar. Measure egg whites, pour into gallon crock and beat with the salt until foamy, then add cream tartar and beat till very stiff but not dry, then add sugar, tablespoon at a time, beating in all the time till all is used, add vanilla, then the flour. Pour into an ungreased tube cake pan and bake in very slow oven for sixty minutes.

--Mrs. J. E. Hays, New Cambria



ANGEL FOOD CAKE

1 cup egg whites 1 cup flour sifted five times

1 level teaspoon cream tartar ¼ teaspoon salt

1 ½ cups sugar 1 teaspoon vanilla

Beat eggs until foamy, add salt and beat until stiff; then add cream tartar, beat until very stiff but not dry, fold in sugar and flour. Bake in ungreased tin for 50 or 60 minutes.

--Mrs. Gordon Sausom, Kahoka





EASY ANGEL CAKE

1 cup whites of eggs 1 teaspoon cream tartar

1 ½ cups sugar 1 teaspoon flavoring

1 cup flour

Sift flour and sugar separately four times. Beat whites of eggs until foamy, add cream tartar and beat until stiff, fold in sugar and flour; do not stir; add flavoring. Bake in a new cake pan from 25 to 30 minutes.

--Mrs. Albert Oermann, Union



ANGEL FOOD CAKE

8 large eggs ¼ teaspoon wintergreen

1 cup flour flavoring

1 ¼ cups sugar ½ teaspoon cream tartar

Pinch of salt

Whip eggs and salt until stiff, add cream tartar, beat until stiff, add sugar, then flavoring. Sift flour four times and fold in, bake 45 minutes.

--Mrs. L. M. Prater, Springfield



GOLD ANGEL CAKE

7 egg whites ¾ cup sugar

4 egg yolks 1 teaspoon vanilla

¾ teaspoon cream tartar ¾ cup flour

Beat whites of eggs to a stiff froth, add cream tartar and sugar; then add yolks of eggs well beaten and vanilla. Stir in flour and bake in angel cake tin for 40 minutes.

--Mrs. F. L. Alberswerth, New Haven



CHOCOLATE ANGEL FOOD CAKE

2 cups sugar 1 level teaspoon cream

12 egg whites tartar

1 cup Swans Down flour 1 teaspoon vanilla

½ cup cocoa (scant) Pinch of salt

Sift flour and cocoa together twenty times. Sift sugar twenty times, add salt to egg whites and beat ten minutes, add cream tartar and beat ten minutes. Fold sugar into egg whites, then the cocoa and flour. Bake slowly for one hour.

--Mrs. Carl B. Gates, Callao



GOLD CAKE

¾ cup butter 1 teaspoon vanilla

1 ¼ cups sugar 2 ½ cups flour

8 eggs (yolks) 2 heaping teaspoons baking

¾ cup water powder

Cream butter, sift in sugar, mix well together; add yolks of eggs, water, flavoring. Sift flour with baking powder five times, then add above mixture a little at a time. Beat until smooth. Grease bottom of pan, not sides. Bake in moderate oven forty-five or fifty minutes.

--Mrs. Emma Dameron, Elsberry



SUNSHINE CAKE

6 eggs 1/3 teaspoon cream tartar

1 1/3 cups sugar 1 teaspoon vanilla

1 cup flour

Beat the yolks of eggs thoroughly, and add one-third cup of sugar to the whites beaten until foamy; add the rest of the sugar and the cream tartar, beating until stiff. Add the yolks of the eggs and vanilla and very carefully fold in the flour. Bake in an ungreased tube bake pan from thirty to forty-five minutes in a slow oven. Remove from oven, invert pan and let hang until cool.



DREAM CAKE

1 pound granulated sugar 2 rounding teaspoons Calumet

½ pound butter Baking Powder

12 whites of eggs 1 rounded teaspoon cream

½ pint milk tartar

1 pound flour

Sift flour four times, cream sugar and butter, add milk and handful of flour; beat eggs until stiff, then add part eggs, then flour and flavor. Bake in loaf pan. Frost over with marshmallow icing and place white marshmallows on top.

--Mrs. Milas T. Lea, Everton



WHITE CAKE

6 eggs (whites) 3 cups flour

2 cups powdered sugar 2 teaspoons baking powder

¾ cup butter 1 teaspoon each of lemon

1 cup sweet milk and vanilla

Cream sugar and butter, sift baking powder and flour four times. Fold in milk, flour and eggs.

Filling

½ cup cream Butter size of a walnut

1 cup sugar

Cook until it threads, remove from fire and beat until creamy; spread between layers and on top.

--Mrs. B. D. Headlee, Springfield



LEMON CHEESE CAKE

2 cups sugar 6 eggs whites

½ cup butter 3 cups flour

¾ cup sweet milk 1 teaspoon baking powder

Cream butter and sugar, then add milk, stir and add flour and baking powder; then the eggs.

Sauce

Grated rind and juice of two ½ cup butter

Lemons 1 cup sugar

3 egg yolks

Mix all together and set on stove, cook until; thick stirring all the time. Spread between the layers.

--Mrs. F. A. Redhage, Robertsville



WHITE LEMON CAKE

½ cup butter 2 teaspoons baking powder

2 cups sugar 1 tablespoon lemon extract

1 cup sweet milk 5 egg whites (beaten stiff)

3 cups flour

Cream butter and sugar, add sweet milk and flour sifted with baking powder, add extract and fold in egg whites.

Icing

1 ½ cups sugar 1 tablespoon flavoring

2 egg whites

Beat eggs stiff, stir in sugar and extract. Spread on cake.

--Mrs. Wm. Mossbarger, New Cambria



CREAM LOAF CAKE

½ cup shortening ½ rich milk or thin

1 cup sugar cream

2 eggs 1 ½ cups flour

1 teaspoon lemon extract 3 teaspoons baking powder

Cream shortening with sugar, add egg yolks and flavoring. Add a little at a time, the milk, then flour and baking powder. Fold in whites off eggs beaten stiff. Bake in greased load pan forty-five minutes.

--Mrs. L. S. Hodges, Case





CREAM LAYER CAKE

½ cup butter 2 cups flour

1 cup sugar 3 teaspoons baking powder

2 eggs ¼ teaspoon salt

½ cup milk 1 teaspoon vanilla extract

Cream butter and sugar together until light, add yolks of eggs, milk and flavoring, slowly. Sift flour and salt; add half, then half of stiffly beaten egg whites, then remainder of flour sifted with three level teaspoons baking powder. Stir after each addition. Fold in remainder of egg whites. Bake in greased and floured cake tins in moderate oven fifteen to twenty minutes.

Cream Filling

1 cup milk 2 tablespoons sugar

2 tablespoons cornstarch 1 egg

¼ teaspoon salt 1 teaspoon vanilla extract

Put milk on to scald; mix cornstarch, salt and sugar with a little cold milk; add to well beaten egg, then slowly to hot milk; cook three minutes or until thick; spread between layers.

--Mrs. Louis Conlon, Montgomery City



WHIPPED CREAM CAKE

1 ½ cups sugar 2 egg whites

2/3 cup sweet cream 2 teaspoons baking powder

2/3 cup sweet milk Flavoring

Whip the cream and put it in the sugar and stir well; then add milk, flour, flavoring and baking powder.

--Blanche Copenhaven, Clarence



CREAM LOAF CAKE

2 cups sugar 4 cups flour

2/3 cup butter 4 level teaspoons baking

2 cups milk powder

Cream sugar and butter, add milk; then stif in three cups flour sifted six times; then eggs well beaten and the remainder of flour together with baking powder.

--Mrs. Geo. C. Wright, Callao



LADY BALTIMORE CAKE

½ cup butter 2 teaspoons baking powder

1 ½ cups sugar, sifted 4 egg whites

1 cup cold water Flavoring

3 cups flour sifted three times

Cream butter and sugar, add one-third of water with one cup flour, beat thoroughly and add second cup flour; continue beating; add remained of flour sifted with baking powder; then flavoring and water, fold in eggs. This makes three layers 12 inches square, or two layers 14 inches square.

--Mrs. W. P. Miller, Granger



CHOCOLATE LOAF CAKE

3 eggs 2 ½ cups flour

2 cups sugar ½ cup boiling water

½ cup butter ¾ cup grated chocolate

½ cup sweet milk 2 teaspoons baking powder

Mix in the usual manner, melt chocolate in boiling water before adding.



CHOCOLATE CAKE

1 ½ cups sugar ½ cup cocoa

½ cup butter 2 cups flour

½ cup sour milk 1 teaspoon soda

½ cup hot water 2 teaspoons vanilla

2 eggs

--Carrie Branscomb, Bynumville





CHOCOLATE CAKE

2 cups M. F. A. flour 1 teaspoons soda

1 cup sugar 1 cup sour milk

2 tablespoons cocoa ½ cup butter

½ teaspoon salt Flavor to taste

Into a sifter put the flour, sugar, cocoa, salt and soda and sift five times, then put in mixing bowl containing sour milk and melted shortening. Beat mixture until very smooth, pour in buttered pans, bake in a moderate over; cover with powdered sugar and cream.

--Mrs. Ben Shields



RED CAKE

1 ½ cups granulated sugar 2 tablespoons cocoa

½ cup butter 2 egg whites

½ cup sour milk 3 egg yolks

½ cup boiling water 1 level teaspoon soda

1 teaspoon vanilla 1 ½ cups flour

--Mrs. Rottmann, Galt



JUST “DARK CAKE”

1 cup sour cream 1 teaspoon vanilla

2 heaping cups flour ½ cup cocoa (scant)

2 eggs (well beaten) dissolved in

2 cups sugar ½ cup hot water

1 teaspoon soda --Altha St. Clair



MAHOGANY CAKE

½ cup butter 2 cups flour

1 ½ cup sugar 3 egg yolks and whites

¼ cake chocolate 1 teaspoon vanilla

1 cup sweet milk

Cream the butter and sugar to which add the chocolate cooked in half cup of the milk. To the other half cup milk add the soda and when dissolved, add it to the sugar and butter mixture and proceed mixing in the usual manner.

--Mrs. H. B. Gorrell, Canton



MAHOGANY CAKE

1 ½ cups sugar 3 eggs

½ cup butter 1 teaspoon soda

½ cup sweet milk 2 cups flour

Mix all together and then add half cup of chocolate or cocoa and half cup sweet milk. Heat the half cup of milk and chocolate together before adding, it may be added while hot.)

--Mrs. H. V. Eales, Lamar



DEVILS FOOD CAKE

2 cups sugar 2 cups flour

½ cup cocoa 1 large teaspoon soda,

3 egg whites dissolved in tablespoon

1 cup cold water hot water

½ cup butter Flavoring variable

Cream sugar and butter, add water and cocoa, flavoring and flour and lastly the beaten whites of the eggs.

--Ethel E. Kelly, Ash Grove



DEVILS FOOD CAKE

2 squares bitter chocolate 2 cups brown sugar

1 teaspoon soda 1 cup buttermilk or

1 cup boiling water sour milk

2 eggs Flour to make medium batter

¾ cup butter

Grate the chocolate, add soda and pour boiling water over, let stand till cool. Cream butter, sugar and eggs. Add milk, chocolate mixture, then flour. Let stand thirty minutes, bake in three layers and put together with caramel frosting.

--Mrs. Chas. LaForce, Lamar

DEVILS FOOD CAKE

2 cups sugar 4 teaspoons baking powder

¾ cup butter ½ teaspoon salt

8 tablespoons melted chocolate 1 teaspoons cinnamon

2 ¼ cups flour ¼ teaspoon of cloves

1 cup milk

Cream sugar and butter to which add melted chocolate. Sift flour, baking powder, and salt to which add cinnamon, and clovers, and then stir into the sugar and butter mixture, alternating half cup and one egg until the mixture and four eggs have been consumed. Mix this well and then add one cup of milk. Bake in loaf of layers.

--Mrs. Irene Scott, Anabel



KIND EDWARD CAKE

1 ½ cups brown sugar 1 ½ cups flour

½ cup butter 1 ½ cups raisins

2 eggs 1 cup chopped nuts

1 cup sour milk 1 teaspoon nutmeg

1 teaspoon soda dissolved in a 1 teaspoon cinnamon

little hot water

Mix the ingredients and bake in a loaf cake pan, slowly, for one hour.

--Mrs. William Hirth, Columbia



MRS. SMITH’S CAKE

White Part

3 egg whites (beaten light) 1 cup sweet milk

1 cup sugar 2 cups flour

½ cup butter 2 teaspoons baking powder

Dark Part

3 egg yolks (beaten light) 2 teaspoons baking powder

1 cup sugar 2 teaspoons nutmeg

¼ cup butter 2 teaspoons allspice

1 cup sweet milk 2 teaspoons cloves

2 cups flour

Put the baking powder in the flour and sift it twice. Add the flour last, a little at a time, stirring constantly. Bake in a moderate oven. When cakes are cool, spread the following between each layer: Moisten one cup of granulated sugar with three tablespoons of hot water, boil four or five minutes of until forms a soft ball when put in cold water. Have the whites of two eggs beaten stiff and pour the syrup slowly upon them, beating hard all the time. To the above icing may be added, chocolate, cocoanut, chopped nuts or any flavoring you may prefer.

--Mattie Hoofer, Leonard



CHECKERBOARD CAKE

Light Cake

½ cup butter 2 level teaspoons baking

½ cup water powder

1/ ¼ cups sugar 4 egg whites

2 cups flour Pinch of salt

1 teaspoons vanilla

Dark Part

½ cup butter ½ teaspoons each of cloves,

½ cup water cinnamon and nutmeg

1 cup brown sugar 2 teaspoons baking powder

2 tablespoons cocoa 4 eggs yolks (well beaten)

Put in square layer pans in strips, light and dark alternately. When putting together place light to the dark.

--Mrs. Ernest Mantels, Union



MARBLE CAKE

4 egg whites 2 cups sugar

1 cup butter 1 cup milk

3 cups flour 3 teaspoons baking powder

1 bar chocolate 2 spoons sweet milk

Beat egg whites, cream butter and sugar, add milk, flour and baking powder. When these are well mixed take a cupful of the dough and mix with the chocolate, which has been moistened with the milk. When this is well beaten put in a buttered cake pan in the following order: first, a spoonful of the whites dough, then one of the chocolate and continue until the pan is filled. It will make a large loaf.

--Bert Reiter, Canton



CREOLE CAKE

Part 1

4 ½ squares butter chocolate ½ cup milk

1 cup brown sugar

Melt chocolate, add alternately the sugar and milk; when this mixture is smooth, remove from fire and cool.

Part 2

½ cup butter (scant) 2 level teaspoons baking

1 cup brown sugar powder

3 eggs (yolks) ½ cup sweet milk

2 cups flour

Cream butter and add sugar, while beating constantly, then add beaten yolks of eggs. Sift flour with baking powder and add alternately with milk.

Combine the two parts and bake.

Filling

¾ cup sugar ¼ cup boiling water

1 cup brown sugar 1 ½ eggs (whites)

Boil sugar and water with as little stirring as possible until it spins a thread; pour while beating on the beaten whites; beat until cool; flavor with vanilla and spread.

--Myrtle Holder Eames, Corso



PRIZE WINNER CAKE

½ cup butter 4 teaspoons Royal baking

1 ½ cups sugar powder

1 egg white 1 cup milk

2 egg yolks 1 ½ squares bitter chocolate

2 ½ cups flour ¼ teaspoon salt

Rind of ½ orange grated

Cream butter and sugar, to which add grated rind of half orange and beaten egg yolks. Sift flour, salt and baking powder together and add alternately with mil. Lastly fold in beaten egg whites. Divide batter in two parts. To one part add chocolate, making light and dark layers. Bake in moderate oven twenty minutes.

Filling and Icing

3 tablespoons melted butter Crated rind of ½ orange

3 cups confectioner’s sugar 3 squares butter chocolate

2 tablespoons orange juice Pulp of 1 orange

1 egg white

Put butter, sugar, orange juice and rind into bowl; cut pulp from orange skin. Beat all together until smooth. Fold in beaten egg whites, spread this icing on top of cake and between layers. While icing is soft, sprinkle with fine unsweetened chocolate. To remaining icing add two and one-half squares butter chocolate which ahs been melted. Spread this thickly between the layers and over cake.

--Mrs. Jim Korka, Aurora





BROWN STONE FRONT CAKE

First Part Second Part

½ cup sugar 1 cup sugar

½ cup grated chocolate of cocoa ½ cup butter

½ cup water 2 eggs

1 egg yolk ½ cup water

2 cups flour

1 teaspoons soda

First Part—One-half cup water beaten with one egg yolk, add sugar and chocolate, cook until smooth and let cool.

Second Part—Cream butter and sugar, add yolks, add sifted flour and baking powder alternately with water. Stir first part (cooled) into mixture, add one teaspoon each of lemon and vanilla extract. Fold in stiffly beaten egg whites. Bake in moderate oven.

--Mrs. Golda Reger, Harris



PRINCE OF WALES CAKE

Dark Part

1 cup brown sugar 1 teaspoon soda, dissolved in

½ cup butter warm water

½ cup sour milk 1 tablespoon molasses

2 cups M. F. A. flour 1 teaspoon each cloves and

1 cup chopped raisins nutmeg

3 egg yolks

Light Part

1 cup M. F. A. flour 2 teaspoons baking powder

½ cup corn starch ½ cup butter

1 cup granulated sugar 3 egg whites

½ cup sweet milk

Bake all in four layers and put together with icing, the dark and light layers alternating.

--Mrs. R. G. Ross, Kahoka



RIBBON CAKE

1 cup white sugar 2 cups flour

½ cup butter 4 egg whites

¾ cup milk 2 teaspoons baking

1 square Baker’s Chocolate powder

½ teaspoon red sugar

Manipulation—Cream butter and sugar, add alternately sifted flour and baking powder with milk. Fold in stiffly beaten egg whites. Divide the batter into three equal parts. To one part add the melted chocolate and to another part the red sugar. Bake in three layers in moderate oven.

--Mrs. Abla Cox, Trask



BURNT CARAMEL CAKE

¾ cup granulated sugar 2 egg yolks (well beaten)

½ cup hot water 2 tablespoons burnt sugar

½ cup butter syrup

1 ½ cups sugar 1 cup cold water

¼ teaspoon salt 2 ½ cups flour

2 egg whites (well beaten) 3 teaspoons baking powder

Melt the three-quarters cup sugar until it turns dark brown, add half cup hot water and let simmer until dissolved—should be of the consistency of syrup. Set aside to cool. Cream butter and sugar, add yolks of eggs, well beaten, two tablespoons burnt sugar syrup, one cup cold water and flour sifted with baking powder, salt and lastly the beaten egg whites. Bake in loaf pan or three layers.

--Mrs. O. D. Britt, Brunswick



BURNT SUGAR CAKE

1 cup sugar 2 ¾ cups sifted flour

2/3 cup butter 2 teaspoons baking powder

2 eggs 6 teaspoons burnt sugar

1 cup sweet milk Vanilla

To Burn Sugar

Put one cup sugar on stove and let melt and burn, stir and let burn until very dark. Add half cup water, cook a few minutes, remove from fire and cool.

--Mrs. D. A. Haynie, Bois D’Arc



BURNT SUGAR CAKE

½ cup butter 2 ½ cups flour

1 ½ cups sugar 3 tablespoons burnt sugar

2 eggs 2 teaspoons lemon or

1 cup water vanilla

2 teaspoons baking powder

Cream butter and sugar. Add yolks of eggs, water and two cups flour and beat continually for five minutes. Add burnt sugar, extract and half cup flour and beat well again; then add baking powder and beaten whites of two eggs. Bake in moderate oven. To burn the sugar, place two tablespoons in a pan until it throws off a blue smoke, add a little water and let cool.

--Mrs. J. M. Blackburn, Bolivar



BURNT SUGAR CAKE

1 1/3 cups sugar 1 tablespoon vanilla

½ cup butter 1/3 cup flour

2 egg yolks 1 tablespoon baking powder

2 cups flour 2 egg whites

3 tablespoons burnt sugar

Cream sugar and butter, add egg yolks, water and two cups flour and beat five minutes. Add burnt sugar, vanilla and one-third cup flour and beat again; then baking powder and egg whites beaten stiff.

Filling

1 1/3 cups sugar 2 tablespoons burnt sugar

½ cup water 1 teaspoons vanilla

1 egg white

Boil sugar and water until it threads. Pour over egg, sugar and vanilla and beat until smooth.

To Burn Sugar

Put two cups sugar in pan on stove, stir until burned. Add one cup boiling water and boil to thick syrup.

--Mrs. J. A. Jobe, Nodaway County



NUT CAKE

White Part

½ cup butter 2 teaspoons baking powder

1 cup sugar 4 egg whites

¾ cup milk 1 teaspoon vanilla

1 ½ cups flour Nut meats

Dark Part

½ cup butter 2 teaspoons baking powder

1 cup brown sugar 1 teaspoon vanilla

1 ½ cups flour 1 teaspoon cinnamon

2/3 cup milk 1 teaspoons allspice

4 egg yolks Nut meats

--Mrs. Harry Sherbondy



HICKORY NUT CAKE

1 ½ cups sugar 3 teaspoons baking powder

½ cup butter 4 egg whites

1 cup water 1 cup nut kernels

Icing

2 cups sugar 1 tablespoon butter

½ cup cream 1 teaspoon vanilla

¼ cup water

Boil all but vanilla for about five minutes, remove and beat in vanilla and one cup nut meats.

--Mrs. Ordell Williams, Ethel



DOROTHY’S NUT CAKE

2 cups sugar 3 cups flour

½ cup butter 2 teaspoons baking powder

1 cup sweet milk 1 cup chopped nut meats

4 egg whites (beaten light) 1 teaspoon vanilla

Bake in three layers.

--Mrs. B. P. Townsend, Bolckow



WALNUT CAKE

1 ½ cups sugar ½ cup walnut kernels

½ cup butter (chopped fine)

2/3 cup sweet milk 2 teaspoons baking powder

1 egg Flour enough to make stiff

spronge

This cake keeps well.

--Mrs. Hurl Roberts, Rosendale



HICKORY NUT CAKE

1 ¼ cups sugar 2 ¼ cups flour

¾ cup butter 2 teaspoons baking

3 eggs powder

Make three layers

Filling—I heaping hickory nuts rolled, 1 cup thick sour cream, sweeten the cream, add hickory nuts and spread between layers.

--Mrs. Chas. D. Milligan, Milan



SCRIPTURE CAKE

1 cup butter, Judges 5:25 2 cups raisins, I Samuel 30:12

3 cups flour, I Kings 4:22 2 cups figs, I Samuel 30:12

2 cups sugar, Jeremiah 6:20 1 cup water, Genesis 24:17

6 eggs, Isaiah 10:14 1 cup almonds, Genesis 43:11

A little salt, Leviticus 2:13 1 tablespoon honey, Exodus 16:31

Sweet spice to taste, I Kings 10:10

Follow Solomon’s advice for making good boys and you will have a good cake. Proverbs 23:14.

--Mrs. O. B. McCrea, Iantha



COCOANUT CAKE

½ cup shortening 3 teaspoons baking powder

¾ cup sugar ½ teaspoon soda

3 eggs yolks, then add another 1 cup milk

¾ cup sugar 1 teaspoons vanilla

3 cups Swans Down cake flour Egg whites beaten stiff



COCOANUT CAKE

2 cups granulated sugar 2 teaspoons baking powder

1 cup lard powder

1 cup sweet milk 4 cups flour

1 teaspoons banana extract 6 egg whites

Beat all together, then add beaten egg whites and bake in four layers.

--Mrs. Alice Conrad, Clarence





APPLE SAUCE CAKE

1 cup sugar 1 teaspoons soda, dissolved in

¼ cup shortening 2 tablespoons hot water

1 cup apples sauce 1 teaspoon cloves

2 cups flour 1 teaspoon nutmeg

1 cup seeded raisins and Pinch of salt

currants

Mix in the usual way, but first beat apples sauce until smooth.

--Nellis Hazel Howard, Centralia



APPLE SAUCE CAKE

1 cup sugar 2 teaspoons soda,

½ cup butter dissolved in

2 eggs 1 tablespoons hot water

1 ½ cups apples sauce 2 ½ cups flour

1 cup raisins 1 teaspoon cinnamon

¾ cup black walnuts Flavor to taste

--Mrs. Harry Feritag, New Haven



APPLE SAUCE CAKE

3 eggs 1 teaspoon spices

1 ½ cups apple sauce 2 teaspoons soda

1 cup sugar 1 tablespoon hot water

½ cup butter 2 cups flour

--Mrs. Chat Ross, Elsberry



PPRUNE CAKE

2 ½ cups flour 1 teaspoon soda

1 cup sugar (large) 1 teaspoon baking powder

½ cup lard 1 teaspoon nutmeg

½ cup sour cream 1 teaspoon spice

3 eggs 1 teaspoon cloves

1 cup chopped cooked prunes 1 teaspoon cinnamon

Filling

1 egg yolk Butter size of egg

1 cup sugar 1 teaspoon flour

1 cup raisins Cook until thick, add ½ cup

2/3 cup sour cream nuts



JAM CAKE

6 eggs 4 tablespoons cinnamon

2 cups granulated sugar 2 tablespoons allspice

1 cup butter 4 cups flour

6 tablespoons sour milk 2 tablespoons soda

1 ½ cups jam Jam

2 nutmeg

Mix in the usual way, adding jam last. Bake in layers and put together with either whites or caramel icing.

--Miss Kate Scott



CHRISTMAS FRUIT CAKE

1 cup butter 1 teaspoon cloves

2 cups brown sugar 1 teaspoon cinnamon

2 eggs 1 teaspoon allspice

1 cup molasses 1 teaspoon nutmeg

1 teaspoon soda 1 pound raisins

1 cup buttermilk 1 cup nuts

1 quart flour

Cream butter and sugar together, beat eggs thoroughly and add. Mix soda in buttermilk and add to first mixture; then add molasses, sift flour and spices together, then add nuts and raisins. Bake in a moderate oven. This cake will improve with age.

--Elsie Hoff, Lonedell





BREAD FRUIT CAKE

2 cups bread sponge 2 egg yolks

1 cup butter 1 teaspoon soda, dissolved in

2 cups brown sugar 3 teaspoons water

1 teaspoon cinnamon 1 teaspoon allspice

1 teaspoon nutmeg 1 cup raisins

Do not stir, but mix well, carefully. Bake in a moderate oven—a quick oven will ruin it.

--A True Farm Woman, New Cambria



THREE-LAYER FRUIT CAKE

2 eggs 1 teaspoon nutmeg

1 ¼ cups sugar 1 teaspoon cinnamon

1 cup shortening 1 teaspoon cloves

½ cup molasses 2 ½ cups flour

1 cup sour milk 1 cup raisins

1 teaspoon soda (dissolved in 1 cup walnut meats

milk)

Filling

1 ½ cups sugar 2 egg whites

½ cup water

Boil sugar and water until it forms a soft ball when dropped in cold water, beat the two egg whites stiff and pour syrup over eggs. Put raiains between layers.

--Mrs. Laura Ogden, New Truxton



FRUIT CAKE

2 cups brown sugar 2 cups raisins

½ cup butter 1 cup nut meats

1 cup sour cream 1 teaspoon soda

1 cup sour milk 2 teaspoons baking powder

1 teaspoon cloves 1 teaspoon each of two kinds

3 teaspoons cinnamon of flavoring

4 cups flour

Mix in the usual way and bake in a moderate oven for forty-five minutes.

--Mrs. Sarah Yates, Jasper



FRUIT CAKE

1 cup light brown sugar 1 grated nutmeg

1 cup molasses 1 teaspoon each cinnamon

1 cup butter and cloves

6 cups pastry flour 2 pounds raisins

2 eggs 1 pound currants

2 teaspoons soda 1 cup citron

1 cup buttermilk 1 cup nuts

1 cup jelly 1 teaspoon salt

Manipulation—Sift flour, salt and spices in mixing bowl. Wash and drain raisins and currants for an hour, add to flour to which add nuts and citron. Mix thoroughly and leave until next morning. Melt the butter and mix it with sugar, molasses and jelly, ad dwell beaten eggs and stir into flour mixture. Dissolve the soda in buttermilk and stir well into the other ingredients. Bake about three hours in a slow oven. If possible, obtain dried cherries, use them instead of currants.

--Mrs. Mary Kriege, St. Clair



CINNAMON CAKE

2 cups sour cream 2 eggs

2 cups sugar 1 teaspoon soda

2 cups flour 1 teaspoon cinnamon

Mix in the usual manner and bake in a loaf in a moderate oven.

--Mrs. E. A. Swarty, Rosendale







FIG CAKE

Silver Part Gold Part

2 cups sugar 1 cup sugar

2/3 cup butter ¾ cup butter

2/3 cup sweet milk (scant) ½ cup sweet milk

8 egg whites 1 ½ teaspoons baking

3 heaping teaspoons baking powder

powder 1 ½ cups flour (full

3 cups of flour mixture)

1 teaspoon flavoring 7 egg yolks

1 pound figs 1 whole egg

1 teaspoon allspice

1 teaspoon cinnamon

Manipulation, Silver Part—Cream sugar and butter, add milk and flour with baking powder, thoroughly sifted through it. Add whites of eggs beaten stiff and dry last, and flavor. Divide the batter and bake in two bread pans of same size.

Manipulation, Gold Part—Cream butter and sugar, add milk; beat the seven egg yolks and one whole egg thoroughly and add the spices and flavor; put half the gold batter in a long bread pan, same size the white is baked in, cover with one pound of halved figs, previously sifted over with flour, so that they will just touch each other. Spread the remainder of gold batter on top of figs and bake.

Put the cakes together with frosting while warm, the gold between the white ones and cover with frosting.

Frosting for Fig Cake—Two cups sugar, one cup of thin cream of rich milk. Boil until it threads. When partly cool beat until thick enough to spread and cover cake.

--Mrs. P. J. Owen, Lone Dell



STRAWBERRY JAM CAKE

1 cup butter 3 eggs

1 cup sugar 2 cups flour

1 cup jam 1 teaspoon baking powder

½ cup sour milk 1 teaspoon cinnamon

1 teaspoon soda, dissolved in

sour milk

--Mrs. Lena Fielden, Ozark



STRAWBERRY SHORTCAKE

Make rich crust with lard or butter, roll thin, cut in pieces about the size of a sauce dish, put in a pan and spread with butter; pay another on top of each one and bake. Wash strawberries, sprinkle with sugar, spread between crusts and on top and serve with cream at once.

--Stone (Clark County) W. P. F. C.



STRAWBERRY SHORTCAKE

2 cups flour 3 tablespoons shortening

2 tablespoons sugar 1 egg

4 teaspoons baking powder ½ cup milk

½ teaspoon salt

Sift the flour, baking powder, sugar and salt. Put in the shortening; add the beaten egg to the milk and add this to the dry ingredients to make a soft dough. Bake in greased tins in a hot oven for twenty to twenty-five minutes. Spread between layers with crushed and sweetened berries; cover the top with whipped cream and whole berries.

--Mrs. Geo. Halliburton, Cherry Box



PRESERVE CAKE

2 cups sugar 2 tablespoons cinnamon

1 cup butter 2 tablespoons allspice

1 cup preserves 1 tablespoon cloves

4 cups flour 2 teaspoons soda

6 eggs

One-half of this recipe will make a pretty big cake.

--Miss Thelma Faires





BLACKBERRY CAKE

1 egg 1 teaspoon cloves

1 cup sour cream 1 cup sugar

1 teaspoon soda ¼ teaspoon salt

1 teaspoon cinnamon 1 cup blackberries

Use flour enough to make a stiff batter. Bake in a moderate oven, cover with caramel icing.

Icing: 1 ½ cups sugar, 1 teaspoon vinegar, 1 cup sweet cream, cooked until it forms soft ball in water, when remove from fire and beat.

--Mrs. Clarence Miller, Kahoka



SPANISH BURR CAKE

2/3 cup butter, cream, and add 2 teaspoons baking powder

2 cups sugar 1 teaspoon cloves

1 cup sour milk 1 teaspoon cinnamon

4 eggs, well beaten 1 cup chopped raisins

Bake in a large flat tin. The baking powder with the sour milk gives the cake its characteristic flavor.

--Mrs. P. M. Roberts, Bellflower



TOPSY CAKE

2 cups brown sugar, or nearly 4 eggs (save whites of 2 for

2 cups white sugar filling)

Butter size of an egg 1 teaspoon soda

1 cup buttermilk (sour milk will 1 teaspoon each, cinnamon,

do) cloves and nutmeg

2 cups flour

Mix in the usual way and bake in four layers and put together with beaten whites of eggs, sweetened.



SPICE CAKE

2 eggs (white of one) 1 teaspoon allspice

2 cups brown sugar 2 teaspoons cinnamon

1 cup butter of lard (in using ½ teaspoon cloves

lard, add a little salt) ½ teaspoon ground nutmeg

1 cup buttermilk 2 ½ cups flour

1 teaspoon soda in milk

--Eureka W. P. F. C., Kahoka



SPICE CAKE

2 cups sugar 2 teaspoons baking powder

2/3 cup butter 3 cups flour

1 cup sweet milk 1 teaspoon cloves

4 eggs (whites and yolks beaten 1 teaspoon cinnamon

separately) 1 teaspoon allspice

Filling

1 cup sugar 1 egg white beaten to froth

Water enough to dissolve sugar

Cook syrup until in threads from spoon, pour over beaten egg and beat until cool enough to stay on cake.

--Mrs. Jesse B. Morris, Bellflower



SPICE CAKE

1 cup brown sugar 1 teaspoon nutmeg,

½ cup butter cinnamon and cloves

1 egg mixed

1 cup buttermilk 1 cup raisins (or raisins

1 teaspoon soda and nuts)

½ cup cocoa

1 ½ cups flour

Put one-half of the flour with the chopped raisins. Bake in two layers in a moderate oven, add fill with a nut of chocolate filling.

Icing or Filling

1 cup granulated sugar ¼ teaspoon cream tartar

1/3 cup water ½ cup chopped nuts

Cowgirl
September 14th, 2005, 09:25 PM
1925 Missouri Farm Womens Cookbook .. Cookies and Doughnuts

“A home without a cookie jar Is not the home for me; A home without a cookie jar I hope to never see.”

LEMON COOKIES

2 cups sugar 1 teaspoon soda

6 heaping tablespoons short- 2 teaspoons baking powder

ening 3 teaspoons lemon extract

1 ½ cups butter milk Flour

Mix the milk, soda and baking powder, stirring until it foams. Stir in the sugar and shortening. The [flour] enough to make the dough sufficiently stiff to roll thin. Sprinkle with sugar. Bake in a moderate oven. --Mrs. H. F. Jones, Green Castle



SUGAR COOKIES

2 cups sugar 1 pint sweet milk

2 eggs, well beaten 4 teaspoons baking powder

1 pint lard Flavoring

Cream sugar with lard, add eggs, milk, flavoring and baking powder; mix with flour to make a dough that is not too stiff; roll out on floured board and cut into shape. For small family use one-half recipe. --Mrs. Lucien Lotton, Bellflower



SUGAR COOKIES

1 cup butter 2 eggs

1 cup sour cream 1 teaspoon soda

2 small cups sugar Pinch of salt

Mix in a crock with spoon until well mixed. Put in flour bowl, mix until stiff enough to roll. Bake in hot oven. Flavor to taste. --Miss Effie Hadlock, Bolivar



COOKIES

1 cup sugar 2 eggs

½ cup butter 2 ½ teaspoons baking powder

¾ cup sweet milk Vanilla flavoring

Flour enough to make a stiff dough. Bake in a quick oven. --Myrtle Holder Eames, Corso



COCOANUT CREAM COOKIES

2 eggs 3 cups flour

1 cup sugar 3 teaspoons baking powder

1 cup thick cream 1 teaspoon salt

1/3 cup shredded cocoanut 1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat and roll ½-inch thick. Sprinkle with cocoanut, roll ¼-inch thick and shape with a small round cutter. Bake in a moderate oven. --Florence B. Newman, Kahoka



CHOCOLATE COOKIES

½ cup butter (melted) 1 cup sugar

1 ½ squares Bakers Chocolate ½ to 1 cup nuts

(melted) ½ cup flour

2 eggs (beat light) Flavoring

Add sugar to beaten eggs gradually. Mix nuts and flour together. Add vanilla of flavoring desired. Stir in the rest of the ingredients and bake in along shallow cake or bread pan in moderate oven for 20 minutes. Let cook in pan and then cut into small squares or oblong pieces. These are especially good after having been left in the bake or bread box a day or two. --Mrs. A. E. Bennett, Cassville



EXTRA GOOD COOKIES

1 cup of sugar 1 level tablespoon soda dis-

1 cup of molasses solved in

1 cup of lard 2 tablespoons of water

2 eggs 1 tablespoon of vinegar

½ teaspoon of black pepper

--Mrs. Bert Burkhart, Macon



MART ANN COOKIES

2 cups molasses (let come to 2 eggs

boil and cool) ½ cup buttermilk

½ cup sugar 2 teaspoons vanilla

1 cup lard 2 teaspoons ginger

Bake, and put together with boiled frosting.

--Mrs. Belle Plenge, Medill



VANILLA WAFERS

1/3 cup butter and lard 3 cups flour

1 cup sugar 2 teaspoons baking powder

1/3 cup milk 2 teaspoons vanilla

1 teaspoon salt 1 egg

Cream butter and sugar and egg, well beaten; add rest of ingredients and roll out as thin as possible on well floured board. Cut with small cutter and bake in moderate oven.

--Mrs. John Young, Elsberry



NUT COOKIES

2 cups of sugar 1 teaspoon baking powder

1 cup of lard ½ teaspoon salt

2 eggs 1 cup nuts

1 cup sour cream Flavoring and flour

--Mrs. J. W. Lemmon, Blockow



BUTTER SCOTCH COOKIES

6 cups flour 1 level teaspoon soda

4 cups brown sugar 1 tablespoon cream tartar

4 eggs Flavoring

1 cup butter (or lard and butter)

Let stand two hours, then add a little water or milk to dough. Bake in a moderate oven.

--Shady Grove W. P. F. C., Greenfield



BUTTER SCOTCH COOKIES

2 cups brown sugar 1 teaspoon soda

1 scant cup butter or lard 4 cups flour

2 eggs 1 cup walnuts

1 teaspoon cream tartar 1 teaspoon vanilla

Mix and make into a roll and let stand over night, slice ¼-inch thick and place in pan, leaving about 1-inch space between them.

--Byrd Redfearn, Bois D’Arc



OATMEAL COOKIES

1 cup lard or butter 10 tablespoons sweet milk

2 cups sugar 2 teaspoons cinnamon

3 eggs 1 cup raisins

4 cups flour 1 teaspoon soda dissolved

1 teaspoon baking powder in tablespoon of sweet

4 cups oatmeal milk

Mix lard, sugar and butter together, then the beaten eggs and oatmeal, sift the flour, baking powder and cinnamon three times before adding. Drop by spoonfuls in a greased pan and bake in a quick oven.

--Mrs. Frank Moore, Aurora



OATMEAL COOKIES

2 cups oatmeal ¾ cup butter or lard

2 cups sugar 3 eggs well beaten

2 cups flour 1 teaspoon soda

1 cup raisins or currants

Measure flour, sugar and soda and sift together, then add fruit and oatmeal. Mix well. Last add butter and eggs. Work well, pan into a loaf and let stand over night or several hours. Roll out and cut into squares. Place on oiled cookie tin and bake in a moderately hot oven.

--Mrs. Scott D. Elting, Seligman



ANISE COOKIES

2 ½ pounds sugar 10 drops of Anise Oil

12 eggs Flour enough to roll

4 teaspoon baking powder

Put sugar in a pan, and eggs, one at a time, until all are used in the batter, then stir one hour, add Anis Oil, put baking powder in flour and add to the batter, then roll and mark, cut and lay out on board to dry a few hours; then bake. They are best after they are a week or two old.



FRUIT SQUARES

1 cup sugar ½ cup shortening if cream

1 cup sour milk or cream (more is used

if milk) 1 teaspoon soda

2 eggs ½ cup raisins dredged in

1 teaspoon baking powder flour

1 cup sorghum Flavor with vanilla

Roll out like cookies, cut in squares and bake in hot oven. Ideal for “kiddies” lunches.



HONEY COOKIES

2 cups strained honey 2 teaspoons ginger

1 cup shortening 2 teaspoons soda dissolved

A pinch of salt in one cup hot water

Flour sufficient to roll out.



MACAROONS

3 egg whites (beaten) ½ package cocoanut

1 ½ cups powdered sugar ½ teaspoon almond extract

Mix gently together, drop from a teaspoon about 1 inch apart, on wax paper. Bake in moderate oven about 20 minutes. This makes three dozen.

--Miss Mary Elliott, Savannah



PEFFERENUESSE

2 cups sugar 1 teaspoon cinnamon

4 cups flour Add grated rind of one

2 teaspoons baking powder lemon

½ teaspoon each of cloves, mace, ½ cup citron

nutmeg 5 eggs

Sift together sugar, flour, baking powder, spices, grated rind of lemon, citron and eggs beaten together until very light. Mix into a dough, shape dough into small balls with buttered hands, bake in a buttered paper in a quick oven.

--Mrs. H. L. Hoemann, New Haven



“POP-OVERS”

1 pint sour cream 1 small teaspoon soda mixed

1 ½ pints flour in flour

1 egg A pinch of salt

Bake in muffin tins. Delicious for tea.





CORN FLAKE COOKIES

4 cups cornflakes ¾ cup sugar

1 cup shredded cocoanut Flavoring

2 eggs (beaten separately)

Mix sugar and yolks, add beaten whites, then cocoanut and flakes. [illegible] small spoonfuls in greased pan. Bake ten minutes in a slow oven.



FAVORITE FRUIT BARS

2 eggs beaten with pinch of salt 1 level cup chopped dates

¾ cup sugar 1 level cup flour

[illegible] tablespoons boiling water 1 teaspoon vanilla

[illegible] level cup chopped nuts 2 teaspoons baking powder

[illegible] well, then add other ingredients. Sift flour and baking powder together. Pour mixture into shallow greased pan and bake in moderate oven 15 or 20 minutes. Cut bars in 1x4 inches when cold. Dust powdered sugar on them.

--Mrs. H. O. Scholten, Hermann



OLD FASHIONED GINGER COOKIES

1 cup sorghum 1 cup boiling water

1 cup sugar 2 tablespoon soda

1 cup shortening 2 tablespoons ginger

1 cup flour

Mix sorghum, sugar and shortening together and pour water over this. Then sift soda, ginger and flour together and add to the above. Mix well. Add enough flour to make a stiff dough. Place in a cool place until next day. Roll to ½ inch, but in squares and bake.

--Mrs. Corda Trailkill Douthit, Odessa



GRAHAM GINGER COOKIES

1 cup sugar 2 teaspoons soda dissolved

2 tablespoons ginger in half cup hot water

3 eggs 2/3 whites flour

1 pint molasses 1/3 graham flour, will make

1 pint shortening (lard or butter) a soft dough

Mix in order named.

--Mrs. W. H. Douglas, Callao



SAMMIES

2 eggs (whites beaten) 1 cup and kind of nuts

1 cup sugar 3 cups corn flakes

1 cup cocoanut

Drop on buttered tins and bake in a moderate oven.

--Mrs. W. B. Jones, Centralia



RICE MUFFINS

2 ¼ cups flour 2 tablespoons sugar

¾ cup cooked rice 5 teaspoons baking powder

1 cup sweet milk ½ teaspoon salt

2 tablespoons melted butter 1 egg

Mix and sift well dry ingredients. Add half cup milk, egg well beaten, the other half cup milk mixed well with the rice and beat thoroughly; then add butter. Bake in buttered muffin rings in buttered pan or gem pans.



ROCKS OR SPICE CAKES

1 ½ cups brown sugar 3 teaspoons soda (level)

1 cup butter and lard mixed 1 tablespoon cinnamon

2/3 cup boiling water ¾ cup each raisins and nuts

2 ½ cups flour (chopped)

2 eggs

Mix like any batter cake and bake in gem pans in hot oven 15 to 20 minutes.





COCOANUT MUFFINS

1 cup sugar ½ cup cocoanut

1 cup milk ½ teaspoon vanilla

2 rounded teaspoons baking Flour enough to make batter

powder

Bake in muffin tins in moderately hot oven. Will make tw[illegible] muffins.



GEM CAKES

Drop an unbeaten egg in teacup. Finish filling with cream [illegible]. Mix one cup sugar, one and a half cups flour and rounding [illegible] baking powder and a pinch of salt together. Pour liquid mix[illegible] ingredients and flavor to suite taste. Bake in gem pans. Al[illegible] not thicken the same so it may take more flour sometimes [illegible] be thicker than for cake. Very nice for school lunches.

--Mrs. Victor Hillhouse, [illegible]



MOTHER’S CRULLERS

1 ½ cup sugar 1 ½ tablespoons melted butter

1 ½ cups sweet milk 1 ½ teaspoons salt

3 eggs [illegible] teaspoons baking powder

Flour to roll; flavor as desired. Fry in hot fat. When a doughnut comes to the top while you count to ten it is hot enough.

--Mary Fritchman, Savannah



RAISED DOUGHNUTS

2 cups sweet milk 1 egg

1 ½ cups sugar A little nutmeg and salt

½ cup shortening 1/3 cup yeast

Flour to stiffen

Stir stiff with a spoon at night. In the morning roll and cut out and let rise again before frying in hot lard.

--Mrs. John Minks, Bynumville



DOUGHNUTS

1 cup cream 1 teaspoon vanilla

½ cup buttermilk 1/3 teaspoon soda

1 egg 1 teaspoon baking powder

1 cup sugar Enough flour to roll out

Fry.

--Mrs. Vernon Roach, Bolckow



CLAYPOOLE DOUGHNUTS

¾ cup granulated sugar 2 level teaspoons baking

1 cup sweet milk powder

3 tablespoon butter 1 teaspoon salt

3 cups flour

Mix as for cake, cream butter and sugar and egg yolks together, add milk, then flour and baking powder sifted together, egg whites last. Make dough quite stiff so as not to absorb too much far. Roll and cut; fry in deep gar and roll in sugar.

--Mrs. A. T. Claypoole, Anabel



DOUGHNUTS

1 cup sugar 1 egg

1 cup milk (sour) 1 teaspoon soda

1 cup sour cream (not too thick) 1 teaspoon baking powder

Flavor with nutmeg stirred in flour

Mix pretty stiff and fry in hot lard.

--Miss Etta Keadle, Buell





DELICIOUS POTATO DOUGHNUTS

Boil four potatoes size of an egg, mash; one cup sugar, three-fourths cup sweet milk, two eggs, butter half size of an egg, one teaspoon nutmeg, one teaspoon salt, two heaping teaspoons baking powder, flour enough to make a soft dough; cream potatoes with butter and egg, add milk and other ingredients.

--Mrs. Edward King, Macon



DOUGHNUTS

3 eggs Pinch of salt

2 cups sugar 1 quart flour with

3 tablespoons butter 2 teaspoons baking powder

1 teaspoon lemon or vanilla sifted in it

1 ½ cups sweet milk

--Miss Norma Conrad



CREAM PUFFS

½ cup lard or butter 1 cup flour

1 cup boiling water 3 eggs

Put butter over the fire in the water; when again boiling, sift in the flour and stir and cook until mixture leaves sides of pan a smooth paste; turn into earthen bowl and beat in the eggs one at a time; beat each egg thoroughly before the next is added. Drop in baking pan; bake in oven with strong heat on bottom about 25 minutes. When done, cakes will feel light. When cool, open and insert filling. Filling:

2 cups milk 2 eggs

½ cup flour ¾ cup sugar

½ teaspoon salt 1 teaspoon vanilla

Stir a little milk with the flour and slat to make thin paste; cook this in rest of milk scaled over hot water, stirring until thickened. Beat eggs, add sugar and stir into hot mixture until egg is cooked. Let cool.

--Mrs. Loyd M. White, Ethel



CREAM PUFFS

1 cup hot water 3 eggs

½ cup butter 1 tablespoon sugar

1 cup dry flour

Take water and butter and let come to a boil. While boiling stir in flour. Mix well, then let cool; stir in eggs unbeaten, one at a time, and one tablespoon of sugar. Drop by spoonfuls on buttered tins and bake 25 minutes in hot oven. When cool fill with whipped cream.

--Mrs. Otto Althage, New Haven



CREAM PUFFS

2/3 cup butter 1 heaping cup of flour

2 cups water 4 large eggs

Put water and butter on to boil; as soon as it comes to a boil drop one cup of flour in at once and stir on stove till is goes in a lump and then take off and cool (not cold). Add eggs one at a time, beat each 5 minutes, then drop from spoon on greased tins and bake 40 minutes. If taken out of oven too soon they will fall. When cool make incision and fill with cream or cream filling. This will make fifteen puffs.

--Mrs. E. P. Mantels, Union



RAISINS TEA-RING

3 cups flour 3 tablespoons shortening

5 tablespoons sugar 1 egg

4 teaspoons baking powder 1 cup raisins

1 ¼ teaspoon salt ½ cup nuts if desired

1 cup milk, sweet (sour can be

used by adding soda)

Drop from a spoon in circle and bake similar to biscuits regarding heat. Serve with hot butter.

--Mrs. Avery Allen, Macon



INSERT: DUTCH APPLE PIE

(Makes 9-Inch Pie)



Developed and proved by Mary Elis Ames, Director Pillsbury’s Cooking Service



Temperature: 450°F. for 10 min. then 350°F. for about 40 min.

Plain Pastry for 1 crust ¼ teaspoon cloves

6 medium-sized apples 1 cup sour cream (25%)

3 tablespoons PILLSBURY’S BEST Flour ½ teaspoon cinnamon

1 cup sugar 1 ½ tablespoons sugar

1. Roll out crust to about 1/8-inch thickness and line pie pan. Flute edges. 2. Pare, core, and slice apples medium thin; fill pastry shell. 3. Mix flour, sugar, and cloves together. Add sour cream and mix thoroughly. Pour over apples. Sprinkle cinnamon and 1 ½ tablespoons sugar over top. 4. Bake in a hot oven 10 minutes, then reduce heat to moderate and finish baking. Serve warm or chilled.

Says Mary Ellis Ames: If you don’t happen to have Pillsbury’s Best, go ahead and bake this pie with whatever flour you have in the house. Then, the next time you need flour, get a bag of Pillsbury’s Best. Bake this pie again. We think you’ll notice a real difference!

If for any reason you’re not satisfied—not glad you changed to Pillsbury’s Best—your money will be refunded, without question. We believe you’ll like the rich flavor, tempting delicacy, and tenderness Pillsbury’s Best gives to every food you bake!

Cowgirl
September 14th, 2005, 09:28 PM
1925 Missouri Farm Womens Cookbook .. Desserts

“The smile of the hostess is the cream of the feast.”



HEAVENLY HASH

1 can pineapple ½ pint whipped cream

2 dozen marshmallows ½ cup pecan meats

½ cup sugar 2 dozen candied cherries

Put pineapple through food chopper, using most of the juice. Add marshmallows cut in pieces and the sugar. Let stand four to five hours. When ready to serve fold in whipped cream, pecans, and candied cherries cut in pieces. This serves about eight people and is delicious with sponge cake or angel food.



HEAVENLY HASH

1 pineapple Strawberries

6 oranges Sugar

6 bananas Whipped cream

Slice the fruits and sprinkle with sugar. Nuts may be added. Mix lightly. Set on ice. Cover with whipped cream when ready to serve. --Mrs. W. N. Hays, Kahoka



BRAZIL SALAD OR CREAM

1 can grated pineapple 1 quart whipped cream

½ cup sugar English walnuts

1 package Knox gelatine Bananas

½ cup boiling water

Heat pineapple and sugar to boiling point. Soak the gelatine in the boiling water. When dissolved add to pineapple and let cool. To this add the whipped cream. English walnuts and bananas may be used if desired. --Beulah Wooldridge, Bynumville



PINEAPPLE CREAM

1 cup pineapple ¼ lb. marshmallows

1 cup cream 1 tablespoon lemon juice

4 tablespoon sugar

Whip the cream, fold in the sugar and marshmallows, which have been cut in small pieces. Add lemon juice and pineapple. Line the sauce dish with a piece of angel food cake and put the pineapple on top.

--Mrs. Chas. Dorrel, Clarence



PINEAPPLE WHIP OR HEAVENLY HASH

1 package Knox gelatine 2/3 cup sugar

1 can broken pineapple 1 pint thick sweet cream

½ lb. marshmallows 1 pint boiling water

Dissolve one envelope of gelatine in boiling water; let this cool until it begins to get thick. Beat it with an egg beater until light and foamy. Add pineapple, marshmallows (cut in cubes), sugar and the cream beaten stiff. Mix all together and set in a cool place. White cherries may be added if desired. This amount should serve about twelve persons. --Josephine Hume, Kahoka



PINEAPPLE CREAM

1 envelope of Knox gelatine 1 cup sugar

1 cup water 3 whites of eggs

1 pint grated pineapple 1 pint whipped cream

Soak the gelatine in cup of water until dissolved; then set in pan of hot water and bring to boil; strain over the pineapple and sugar. When it begins to thicken add beaten egg whites and whipped cream.

--Mrs. W. H. Eldridge, New Cambria





FRUIT DESSERT

1 layer sliced pineapple 1 layer sliced oranges

1 layer sliced bananas Some cherries

English walnuts Jello or Jiffy Jell

Place all in individual molds. Have Jello or Jiffy Jell ready, pour over fruits let set for a while, add whipped cream and serve.

--Mrs. W. R. Morland, Vichy



FRUIT SALAD

1 package jello 1 pint boiling water

1 orange 1 banana

6 English walnuts Chopped dates

Dissolve Jello in boiling water; when cool, add orange and banana, sliced in small pieces, nuts and dates. Serve with whipped cream. Any fruit can be used, such as grapes and apples.

--Miss Maidie Magruder, Brunswick



FRUIT SALAD

½ dozen bananas 2/3 cup sugar

½ dozen oranges 1 package Jello

1 can pineapple 1 pint boiling water

Dissolve Jello in water and let cool. Cut fruit in small pieces and mix with sugar. Pour Jello mixture over fruit and set in a cool place to harden. Serve with whip cream.

--Flora Steffan, Shelbina



FRUIT SALAD

1 quart can sliced pineapple 2 tablespoons cream

1 lb. marshmallows ½ cup sugar

1 tablespoon corn starch (or 1 egg

flour) Nut meats

Whip together the pineapple juice, sugar, egg, corn starch and cream. Cool and pour over the fruit and marshmallows. Sprinkle the nut meats over the top.

--Mrs. Golda Reger, Harris



FRUIT SALAD

4 bananas 1 cup nuts

2 oranges 1/8 teaspoon salt

1 lemon, juice and pulp Sugar to taste

4 apples

Slice fruit and mix with nuts, salt and sugar. Mix all together thoroughly and let stand two hours.

--Mrs. John Ray, El Dorado Springs



FRUIT SALAD

¼ lb. candied cherries 3 lemons

1 box gelatine 6 oranges

1 pint hot water 6 bananas

1 can sliced pineapple 3 cups sugar

1 lb. English walnuts 1 teaspoon fruit coloring

Dissolve the gelatine in hot water. Add juice of three lemons, three oranges, the pineapple juice and sugar. Strain and cool, then add other three oranges, pineapple and bananas after cutting in small pieces. Add nut meats and candied cherries. This makes three quarts or more.

--Mrs. O. B. McCrea, Iantha



PINEAPPLE SALAD

1 can sliced pineapple, cut fine ½ cup sugar

2 cups marshmallows, cut fine 2 tablespoons flour

1 cup nut meats

Mix sugar and flour and add the pineapple juice, cook until thick and mix with other ingredients. Serve cold.

--Mrs. John Carr, Macon



APPLES STUFFED WITH MINCE MEAT

Remove the cores from the apples and fill the centers with mince meat. Bake until the apples are tender. Serve hot with cream.

--Mrs. Irvin Proctor, Odessa



BAKED APPLE DUMPLING

4 cups flour 1 ½ cups milk

8 teaspoons baking powder Apples

1 cup butter Nutmeg, if desired

Pare and quarter the apples. Sift flour and baking powder together. Mix in the butter, add sufficient milk to make a stiff paste. Roll out one-fourth inch thick, cut in large round pieces. Put several pieces of apples in each and fold into a ball. Bake in the syrup made as follows:

3 cups water 1 tablespoon butter

1 cup sugar

--Mrs. Chloe Wright



CHERRY SAUCE

1 quart cherries, either fresh or 1 cup boiling water

canned 3 heaping tablespoons corn-

2 cups sugar starch or flour

Heat cherries, water and sugar to boiling point. Moisten the cornstarch and add to the cherries and boil until it thickens.

--Mrs P. J. Owen, Lonedell



BLACKBERRY FLUMMERY

1 pint blackberries 4 tablespoons cornstarch

1 pint water A pinch of salt

1 cup sugar

Cook the berries in the water until tender. Add the sugar, salt and cornstarch. Stir until it boils. Flavor to taste. Serve with cream and sugar.

--Mrs. Mollie Fenton, Verona



NUT PRUNE SOUFFLE

½ lb. prunes 1 tablespoon lemon juice

1 1/3 cups boiling water 1 inch piece cinnamon

2 cups cold water 2 egg whites

1/3 cornstarch 2 cups finely chopped

1 cup sugar walnuts

Soak prines one pour, remove stones, add sugar, cinnamon and boiling water. Simmer ten minutes. Dilute cornstarch with cold water to pour to add to mixture. Cook five minutes. Add nuts. Fold in the stiffly beaten whites of eggs. Mould and chill. Serve with whipped cream.

--Mrs. C. B. Dermott, Lamar



STEWED RHUBARB

Cut rhubarb in small pieces. Put into a sauce pan, add half teaspoon soda and enough boiling water to cover. Let stand about five minutes. Drain water off. Add enough sugar to sweeten to taste. Do not add any more water. Cook until done. Stewed raisins may be added to the stewed rhubarb. --Mrs. Chas. Struebbe, New Haven

Cowgirl
September 14th, 2005, 09:31 PM
1925 Missouri Farm Womens Cookbook .. Frozen Dainties and Beverages

“And each one asks, ‘What can this be?

‘Tis frozen dainties that I see’.”



ICE CREAM

5 eggs 2 cups sugar

6 tablespoons cornstarch or flour 1 pint cream

1 cup sugar Scalded milk

2 cup milk Flavor

Beat the yolks of eggs, mix cornstarch with the sugar and add this with the milk to the yolks and cook in double boiler. When done beat until perfectly smooth. Stir in two cups sugar, the cream, and enough scalded milk to make one gallon. Add the well beaten whites of eggs, and flavoring. Mix well and freeze. This is for one gallon.

--Mrs. Robert L. Ross, Clark County



VANILLA ICE CREAM

1 ½ cups sugar 2 quarts new milk

2 eggs 1 quart cream

2 tablespoons cornstarch Vanilla to taste

Scald the milk. Add to it the beaten eggs, sugar, and cornstarch. Scald until it thickens without boiling. When cold add cream and vanilla. Freeze.

--Laura Montray, Ozark



PLAIN ICE CREAM

4 eggs 2 quarts milk

2 cups sugar 1 spoon lemon

1 quart cream 1 spoon vanilla

Mix and freeze. Ice should be broken in small pieces and plenty of salt used on it.

--Ella Callison, Kahoka



ICE CREAM

½ gallon cream Milk

3 ½ cups sugar 2 teaspoons vanilla

Add sugar to cream, then add enough milk to fill one gallon can to within one inch of the top; add vanilla and freeze. One may use less cream and a little more milk, but do not use less than a quart.

For pineapple cream, add one small can of grated pineapple to the above mixture before freezing. We like one cup of grape nuts added to the first mixture, also grated banana.

--Mrs. W. R. Roderick



CARAMEL ICE CREAM

1 pint milk 1 cup granulated sugar

2 eggs ½ cup brown sugar

1 cup granulated sugar 1 quart cream

1/3 cup flour

Mix sugar and flour together dry, add eggs well beaten. Stir in boiling milk and let boil to make a custard. Add caramel made as follows: Put the one cup granulated sugar and half cup brown sugar in skillet. Stir until entirely dissolved, then pour into hot custard and stir until smooth. When cool add quart of cream and freeze.

--Ella Lloyd



PINEAPPLE ICE CREAM

4 eggs ¼ cup cornstarch

1 ½ cups sugar 1 ½ gallons cream

½ cup flake 1 can pineapple

1 quart milk

Beat the eggs, add the sugar, flake, cornstarch and milk and cook. When cooled add the cream and pineapple. Freeze.

--Esther Williams, New Cambria





BANANA ICE CREAM

1 ½ cups banana pulp Juice of 1 lemon

1 ½ cup sugar 1 quart cream

Mix and freeze.



PEACH ICE CREAM

1 quart cream 1 quart mellow peaches, or

¾ lb. sugar 1 pint can

Place half cream in double boiler. When hot add sugar and stir until dissolved. Take from fire and add remaining half of cream. When cold freeze. Remove syrup from peaches. Mash them finely. Add to cream. Turn crank rapidly for five minutes. Remove dasher and pack.

--Mrs. Gentry Withers, Clarence



PINEAPPLE ICE

1 quart water 1 can pineapple (grated)

1 pint sugar

Boil water and sugar to a syrup. Let cool and add pineapple juice. When about frozen, add grated fruit and finish freezing.

--Mrs. E. A. Swartz, Rosendale



APRICOT ICE

1 can apricot 1 quart warm water

2 ½ cups sugar 4 whites of eggs

Make syrup by boiling sugar and water ten minutes. Put apricots through colander. Add syrup when cool. When half frozen add the stiffly beaten whites of eggs. Finish freezing.

--Mrs. Jean Woody, Ozark



BANANA SHERBET

1 ½ cups sugar 2 tablespoons lemon juice

1 cup water 1 egg

6 mashed bananas 2 tablespoons sugar

2 cups orange juice

Boil sugar and water five minutes. Cool thoroughly. Add fruit juices and banana to syrup. Partially freeze. Beat egg until stiff. Add two tablespoons of sugar and beat again. Fold into the sherbet and freeze until enough to serve.

--Mrs. Ellen Caughlin, Andrew County



THREE-OF-A-KIND SHERBET

3 oranges 3 cups sugar

3 bananas 3 cups water

3 lemons 2 eggs whites

Mix the five three and freeze. When nearly ready to pack add whites of eggs beaten to a stiff froth. Should stand at least one hour before serving.

--Mrs. Pearl Beasley, Trask



GRAPE SHERBET

1 quart water 1 quart unfermented grape

1 lb. sugar juice

1 cup orange juice 1 pint water if juice seems

½ cup pineapple strong

Juice of 2 lemons 2 egg whites

Boil quart of water and sugar fifteen minutes. Cool and add oranges, pineapple, lemon, grape juices, and pint of water if juice seems too strong. Pour into a freezer and when partly frozen add the stiffly beaten whites of eggs. Freeze and let stand several hours.

--Mrs. Agnes Kirkpatrick, New Cambria







PINEAPPLE SHERBET

1 large can pineapple 3 quarts water

3 lemons 3 egg whites

3 cups sugar 2 tablespoons cornstarch or

flour

Squeeze all the juice from pineapple, and add cornstarch. Let come to a boil and then cool. Beat the egg whites stiff and mix all together. Freeze.

--Mrs. Dave Bash, Canton



PINEAPPLE SHERBET

1 large can grated pineapple Juice of 2 oranges

2 ½ cups sugar 1 quart water

Juice of 2 lemons

Boil the sugar and water five minutes. Add the pineapple and juices and enough water to make one gallon. Freeze.

--Mrs. W. P. Peterson, Humphreys



CHOCOLATE SYRUP FOR ICE CREAM

2 cups sugar 1 cup boiling water

1/3 cup cocoa 1 teaspoon vanilla

Sift the sugar and cocoa together. Add the boiling water and boil five minutes. Add the vanilla.

--Mrs. L. L. Wolf, Lamar



THE FOUR THREES

Juice of three lemons, three oranges, crush three bananas, and three cups sugar. Freeze until mushy and then add enough cream to fill a 3-quart freezer, freeze stiff.



GRAPE JUICE

Select grapes which are not over ripe, add one pint of water to three quarts of fruit and boil, stirring occasionally until fruit is soft. Pour into a cheese cloth and drain over night. Add three-quarters pound of sugar to one quart juice and bring to boiling point. Boil a few minutes and skim thoroughly. Bottle and seal, cover the corks with melted parawax.

--Mrs. J. Y. McClintock, Memphis



GRAPE JUICE

Stem and wash very ripe grapes, reject any green or partly ripe fruit. To one gallon of fruit add one gallon (nearly) of cold water. Place on stove and heat, cook slowly for one hour and fifteen minutes, drain through colander or otherwise without crushing the fruit, strain juice through a close woven cloth and to each quart add one cup of sugar. Heat to boiling point and seal sterilized bottles, using new well fitting corks. Dip tops of bottles immediately into melted paraffin covering corks well, while cooking dip again two or three times to insure a good seal. Store in cool room.



GRAPE WINE, SWEET

To one gallon grapes pour over one pint boiling water. Bring to a boil, drain. To one gallon juice use one pint sugar, bring to a boil, put in bottles of jars and seal while hot.



AMBROSIA

6 large oranges ½ pound cocoanut

8 bananas 1 cup sugar

1 quart pineapple

Peel oranges and cut in small pieces; cut bananas in cubes. Mix ingredients and allow to stand half hour before serving.

--Mrs. T. J. Brumble, Glensted





GRAPE JUICE LEMONADE

4 lemons 1 ½ pints water

1 pint grape juice 1 cup sugar

Place a small block of ice in a pitcher, add the juice of the lemons, sugar, water and grape juice. Stir thoroughly. Allow to stand a few minutes before serving. Serves six persons.



GINGER ALE LEMONADE

Substitute ginger ale for grape juice in above formula



LOGANBERRY LEMONADE

Use loganberry juice instead of grape juice in above formula



EGGNOG

Break and egg in glass and beat light, sweeten to taste, add a dash of nutmeg and fill glasses with rich sweet milk.

--Alice Brunk, Breckenridge



FRUIT PUNCH

Take the amount of juice drained from fruit.

1 quart weak cold tea Juice of one orange or more

Juice of one lemon

Sweeten to taste. Serve as fruit punch.

--Mrs. Esthe Hatcher, Osgood



COCOA

1 tablespoon cocoa Pinch of salt

1 tablespoon sugar 1 cup sweet milk

Mix all but salt and cook till it thickens, then add milk slowly and cook thoroughly, not necessary to let it boil. If a scum forms over the top beat with a dover egg beater, serve with marshmallows or whipped cream.

Cowgirl
September 14th, 2005, 09:34 PM
1925 Missouri Farm Womens Cookbook .. Candies “A wilderness of sweets.”

DIVINITY CANDY

6 cups granulated sugar 2 lbs. English walnuts

1 2/3 cups syrup 2 lbs. pecans

3 cups cream

Stir continuously while cooking the sugar, syrup, and cream. When like jelly remove from fire. Beat until cool. Add nuts. When it begins to harden mold unto loaf and slice.

--Mrs. H. V. Eales, Lamar



DIVINITY CANDY

2 ½ cups sugar ½ cup water

½ cup corn syrup 2 egg whites

Cook the sugar, syrup and water until it will spin thread; then pour one-half of it slowly on to the stiffly beaten egg whites. Beat as you pour. Cook the remaining half of syrup until it will harden it water; then pour it on to the first mixture. Beat until creamy. Pour into a buttered dish or drop from spoon.

--Mrs. Mary Hodges, Kahoka



CHOCOLATES

Fondant 1 teaspoon boiling water or

3 tablespoons unsalted butter thick cream

½ cup confectioner’s sugar Sugar

Flavoring

Cream the butter. Beat in the half cup fine sifted confectioner’s sugar. Add the boiling water or cream. Add sugar until stiff enough to handle. Add flavoring. Knead until creamy and pliable as biscuit dough. Mold into desired shapes and set in a cold place to get hard. When hard melt six squares of Bakers’ chocolate in a double boiler and dip the fondant in it. Should be between 8.5—10.0. If you flavor with fruit juice omit hot water or cream.

--Miss Vesta V. Valen, Canton



CREAM CANDY

2 cups sugar Cream of tartar on end of

1 cup water knife blade

1 teaspoon vanilla

Cook until it forms a soft ball. Let cool a little; then beat and pour on buttered dishes. Cut in squares.

--Flossie Day, Bellflower



COCOANUT CREAMS

3 cups sugar One 10-oz. can of fresh

3 tablespoons white sugar grated cocoanut canned in

its own milk

Press cocoanut until entirely dry from the milk. Boil sugar, syrup, and cocoanut milk, until it breaks when dropped in cold water. Remove from stove. Beat until creamy. Add cocoanut. Pour into greased tins. When cool cut in squares.

--Miss Vesta V. Valen, Canton



MAPLE CREAMS

3 cups syrup (maple flavor) ½ cup butter

1 cup thick sweet cream

Boil syrup and cream to soft ball degree. Cool and beat until creamy. Pour into buttered tins and when cold cut in squares. A cut of nut meats may be added.

--Myrtle Mathers, Nodaway County



CHOCOLATE CREAMS

Fondant ¼ teaspoons cream tartar

2 cups sugar Enough water to dissolve

Cook the sugar, cream tartar, and water until it forms a rather firm soft ball when dropped into cold water. Cool until it is about luke warm. Then stir with a spoon until creamy and white. Form into a large ball with the hands. Use powdered sugar on the hands when molding, so the work may be done quickly. Use any desired flavoring in the fondant. Color with a vegetable color if white candy is not desired. Mold in small pieces. Coating for chocolate creams:

4 tablespoons powdered sugar 1 tablespoon melted

1 tablespoon melted butter paraffin

Melt slowly in double boiler, but do not boil. Dip fondant balls in coating, using a toothpick. Place a nut on top of each piece.

--Miss Hazel Cook, Macon



POTATO CREAMS

1 cup mashed potatoes (un- 5 or 6 lbs. powdered sugar

seasoned) 1 bar of chocolate

1 egg white

Beat the egg and mix with the mased potatoes, add flavoring (vanilla or rose). Thicken with the sugar until stiff enough to shape. Melt the chocolate and coat the balls. They are delightful if stuffed with dates or rolled in cocoanut.

--Dorothy Biebel, Marshall



FUDGE

3 cups sugar Butter size of walnut

2 squares bitter chocolate Pinch of salt

1 cup milk Vanilla

Boil to the soft ball stage when dropped in cold water, then add butter, salt and vanilla. Remove from fire and set in pan of cold water without disturbing until cool. A cup of raisins or nuts may be added. Beat until creamy. Pour into buttered pans.

--Mrs. H. H. Loeffler, Otterville



BUTTER FRUIT FUDGE

2 cups sugar ½ cup English walnut meats

1 cup milk ½ cup seeded raisins

2 tablespoons cocoa 2 tablespoons cream

2 tablespoons butter Pinch of salt

1 teaspoon vanilla

Boil the butter, sugar, milk, cocoa and salt until it forms a soft ball when tested in cold water. Stir constantly. Remove from fire. Add raisins, nut meats, cream and vanilla. Beat until it is rich and creamy. Put back on stove. Heat slightly. Pour into buttered tins. This will make thirty squares.

--Mrs. H. K. Clark, Kahoka



HOME-MADE FUDGE

4 cups sugar ½ cup butter

1 cup cream 2 teaspoons flavoring

Let boil until it forms soft ball in cold water. Pour in buttered pan and when cold enough to hold finger in, beat till creamy. Then pour on buttered dishes and cut in squares. Chocolate, cocoanut or nut meats may be added.

--Flossie Day, Bellflower



DATE FUDGE

2 cups white sugar 1 cup milk or cream

1 cup brown sugar Butter size of walnut

4 tablespoons white corn syrup 1 package dates

If cream is used butter may be omitted. Grind dates in food chopper. Cook until it forms a soft ball in cold water. Remove from fire and beat until quite stiff. Pour on buttered tins, and cut in squares.

--Mrs. V. B. Vandiver, Leonard





DIVINITY FUDGE

2 cups brown sugar 2 tablespoons butter

1 cup nut meats 1 teaspoon vanilla

1/3 cup water 1/16 teaspoon cream tartar

1/8 cup sweet milk

Put sugar, water, milk, butter and cream tartar in a sauce pan; stir until it begins to boil. Cook until it forms a soft ball when tested in cold water. Remove from fire. Stir vigorously. Add vanilla. Stir again. Have nut meats arranged on a greased pan. Pour fudge over them. Cut in squares when it begins to harden.

--Miss Jane A. Jones, New Cambria



FUDGE BROWNIES

1 cup sugar 4 tablespoons cocoa

5 tablespoons butter 1 teaspoon vanilla

1/3 cup milk 1/8 teaspoon salt

2/3 cup flour ½ cup nut meats

2 eggs

Beat egg till light. Add melted butter and sugar, then beat. Add the milk, then flour, salt and cocoa sifted together. Lastly stir in nuts and flavoring. Spread ¼-inch thick in shallow pan. Bake fifteen minutes in moderate over. While still warm cut in squares like fudge.

--Mrs. Ed. Martin, Kahoka



BAKED NUT CANDY

1 egg Pinch of salt

1 cup brown sugar Pinch of soda

1 cup chopped nuts

Beat the egg into the sugar; add salt, soda and nuts. Beat well. Bake in moderate oven twenty minutes.

--Mrs. Grace Lowery, Trenton



BOSTON CREAM CANDY

3 cups sugar ½ cup peanut butter or 1

¾ cup syrup cup nuts

1 cup cream

Cook until if forms a hard ball when tried in cold water. Add nuts or peanut butter and beat until creamy. Pour out on greased plate. When cool cut in squares. Brown sugar may be used if desired.

--Mrs. E. W. Barth, Clinton



MARSHMALLOWS

2 ½ cups sugar Pinch of salt

12 tablespoons water Vanilla

1 envelope gelatine Powdered sugar

12 tablespoons water

Soak gelatine in twelve tablespoons of cold water. Boil sugar and twelve tablespoons water until it spins a thread. Pour syrup over gelatine; cool slightly; beat until stiff. Pour in pan dusted well with powdered sugar. Let cool and cut in squares. Dust with powdered sugar.

--Ruth Abbott Hopper, Clarence



PEANUT CANDY

2 cups sugar 1 teaspoon butter

1 cup corn syrup ½ teaspoon vanilla

2 cups shelled unroasted peanuts 2 generous teaspoons soda

1 cup water

Cook sugar, corn syrup and water until it commences to thicken a little, then add butter and peanuts. Stir constantly and continue cooking until nuts taste well cooked. Remove from fire, stir in vanilla; then add soda, stir through quickly until it foams up. Pour out onto well greased platter.

--Mrs. W. W. Johnson, Shelbyville



DATE LOAF

2 ½ cups sugar 2 tablespoons butter

¾ cup milk 2 cups nuts

1 package dates

Cook the sugar and milk to the soft ball stage; then ad finely chopped dates. Stir until well melted. When soft ball stage is reached remove the candy from the fire. Add nuts and butter. Stir as long as possible. Pour it on a thin cloth that was wet in cold water. Roll from side to side. When cold cut in slices.

--A True Farm Woman, New Cambria



NUT CANDY

3 level cups (1 ½ lbs.) sugar ¼ teaspoon salt

1 cup (½ pt.) corn syrup 1 cup chopped nut meats

½ cup water 1 teaspoon each almond,

2 egg whites lemon and vanilla ex-

1 level teaspoon baking powder tract

Boil sugar, syrup and water until it forms a soft ball when tried in water or 240 F. by a candy thermometer. Add salt and baking powder to eggs and beat to a stiff froth. Take syrup from fire; add eggs, a tablespoonful at a time, until all have been added, beating constantly. When mixture begins to thicken, add nuts and extracts. Beat until creamy. Pour into a buttered platter. Let cool then cut in squares.

--Mrs. H. P. Rawlings, Centralia



NUT LOAF CANDY

2 lbs. sugar ½ lb. English walnut meats

1 ½ cups corn syrup 2 egg whites

½ cup boiling water ¼ teaspoon vanilla

Boil the sugar, water, and syrup until it hardens when dropped into cold water. Pour slowly over the whites of eggs which have been well beaten. Stir in the vanilla and nuts. Beat until light. Pour on to buttered platter. Cut in squares.

--Mrs. John E. Smith, Union



CHRISTMAS DELIGHT

3 lbs. sugar ½ lb. seedless raisins

1 tablespoon vinegar ½ lb. nut meats

Water to dissolve ½ lb. citron

1 fresh cocoanut (ground) ½ lb. candied cherries

Cinnamon

Make fondant or pulled candy of the sugar, vinegar and water. When creamed or pulled ready to lay out have ready to knead into it the cocoanut, raisins, nuts, citron and cherries. Stir or knead about thirty minutes. Butter a porcelain or granite pan, sprinkle thick with cinnamon (all over inside), pack into this and sprinkle cinnamon on top. Serve as candy.

--Mrs. Avery Allen, Macon



SEAFOAM CANDY

2 cups light brown sugar 1 egg white

½ cup water ½ cup nuts

Boil sugar and water without stirring until it forms a hard ball when tried in cold water. Beat the white of egg stiff. Beat the syrup into it. Add nuts. Beat until thick.



ICE CREAM CANDY

4 cups sugar ¼ teaspoon cream tartar

1 cup water Vanilla

¼ cup butter

Bring to a boiling point, the sugar and water; then add butter and cream tartar. Boil briskly without stirring. Test by dropping a teaspoonful in cold water; if it forms a soft mass, remove from fire, pour in shallow pans. When cool enough to handle pull till white.





PUFFED RICE CANDY

2 cups brown sugar Pinch cream tartar

½ cup water 2 tablespoons butter

2 tablespoon vinegar 1 box puffed rice

Cook first five ingredients until it forms a soft ball when tried in cold water. Pour over puffed rice in buttered pan.

--Mrs. V. B. Vandiver, Leonard



BUTTER SCOTCH CANDY

1 1/3 cups sugar 1 tablespoon vinegar

¼ cup molasses 2 tablespoons boiling water

½ cup butter

Cook until it forms a hard ball in cold water. One cup of chopped peanuts may be added.

--Mrs. Irvin M. Cobb, Odessa



BUTTER SCOTCH CANDY

2 cups white sugar ½ cup butter

1 good cup syrup 1 teaspoon vanilla

Boil fifteen minutes.



CHEWING TAFFY

2 cups sugar Butter size of walnut

1 cup water Flavoring

2 tablespoons vinegar

When sugar and water boils, add vinegar and butter. Let cook until it will harden in water. Add flavoring and remove from stove. Pull when cool enough.

--Mrs. Jess Stanton



MOLASSES TAFFY

½ cup molasses 1/8 teaspoon soda

1 ¼ tablespoons vinegar ¼ cup water

¼ cup milk 3 tablespoons butter

¼ teaspoon cream tartar 1 ½ cups sugar

Put molasses, sugar, milk, water and vinegar in sauce pan, stir until it begins to boil, then add cream tartar. When nearly done add butter and soda. Continue cooking until it becomes brittle when tried in cold water. Pour on buttered plates. When cool pull until light colored. Cut in small pieces.



PARISIAN SWEETS

1 lb. figs or cocoanut 1 lb. English walnuts

1 lb. dates 1 lb. powdered sugar

Remove the seeds from figs and dates. Mix with walnut meats, then force them through food chopper. Work the fruit and nuts with hands on a board dredged with the powder sugar until well blended. Roll to ¼-inch thickness, using the sugar to dredge the board and rolling pin. Shape with a small round cutter, first dipped in the sugar, or cut with sharp knife. Roll each piece in the sugar and shake, pack in tin box in layers using waxed paper between each layer.

--Miss Grace Anspach, Ethel



STUFFED DATES

Prepare the dates by removing the seeds, then fill the cavity with broken nut meats and roll in granulated sugar.



HOREHOUND CANDY

Soak a little horehound in half cup of boiling water. Put two cups of sugar in sauce pan to melt, stir to prevent burning. After it is melted then add as much horehound as desired. Boil until it hardens when dropped into cold water.

--Mrs. Hy. Borcherding, New Haven





KISSES

4 eggs (whites) ½ teaspoon vanilla

1 cup granulated sugar Pinch of salt

Have fresh cold eggs. After separating the whites from yolks add salt to whites of eggs. Beat until stiff and dry (that is so dry that when the bowl is inverted the egg does not run or fall out). Sift sugar two of three times. Add it a little at a time, beating steadily until the mixture will hold its shape. Line pie pans with paraffin or greased paper. Drop candy from teaspoon into the pan. Do not put the small cakes too close together. Bake with oven door open in a moderate over about one hour. The cakes should have risen and may be easily removed from pan. Brown slightly. --Eula Brassfield, Osgood

Cowgirl
September 14th, 2005, 09:37 PM
1925 Missouri Farm Womens Cookbook .. Pickles

“Peter Piper picked a peck of pickled peppers.”


VIRGINIA CHOW CHOW

3 heads of cabbage 1 ½ dozen onions

½ peck ripe tomatoes 1 pint salt

¼ peck green tomatoes 1 tablespoon black pepper

12 small red and green peppers seed

½ box whole mixed spices 2 pounds sugar

Chop vegetables, add salt and drain over night. Cover with vinegar, add spices and boil thirty minutes. Fill jars and seal while hot.



SLICED CUCUMBERS

3 dozen large cucumbers Vinegar (to cover)

1 dozen onions Sugar and spices to taste

Slice cucumbers and onions, soak in salt water not more than two hours. Have vinegar, sugar and spices boiling, add pickles, cook until clear and seal. --Mrs. Grace Lowrey, Trenton



SLICED CUCUMBER PICKLES

1 quart sliced cucumbers ½ cup sugar

1 quart sliced onions ½ cup olive oil

1 quart vinegar 1 teaspoon celery seed

½ cup salt ½ cup mustard seed

Mix well in jar and let stand at least twenty-four hours, then put in Mason jars and seal. This requires no cooking, keeps indefinitely and is excellent. --Mrs. C. H. Orf, Etna



GREEM TOMATOES SWEET PICKLE

½ gallon sliced green tomatoes ½ pint sugar

1 cup raisins ½ teaspoon nutmeg

1 cup walnut meats ½ teaspoon cinnamon

1 pint cider vinegar ½ teaspoon allspice

Salt the tomatoes and let stand over night, then pour warm water over them and drain off the brine. Boil tomatoes until tender, adding water as necessary. In another pan make a syrup of the vinegar, sugar and spices. When boiling add raisins and nuts. When raisins are tender, mix the raisins and nuts with boiling tomatoes and pack in jars. Pour over them the boiling syrup and seal. These are better if allowed to stand a week before using. --Mrs. John W. Evins, Lone Dell



SLICED GREEN TOMATO PICKLE

1 peck green tomatoes 2 quarts vinegar

6 big onions 2 quarts sugar

1 teacup salt 2 tablespoons spices

1 quart vinegar

Slice tomatoes and onions, add salt, let stand over night and drain. Mix one quart vinegar with two quarts of water, add pickle, let boil twenty minutes, then drain. Then add 2 quarts vinegar, sugar and spices; let all boil thirty minutes and can. --Mrs. V. E. Cope, New Truxton



PICKLED CORN

1 pint salt 9 quarts corn

Mix well, pack into stone jar and weight it so brine will cover it.

--Mrs. Geo. Baum, Rosendale



GOOSEBERRY RELISH

1 quart gooseberries 2 tablespoons vinegar

1 cup sugar Allspice, cloves and cinnamon

Boil gooseberries with sugar twenty minutes, add vinegar and spices, seal while hot.

--Mrs. Susie Devolt, Bucklin



SWEET MIXED PICKLE

1 quart green tomatoes 1 quart apples

1 quart onions 1 quart sugar

1 quart cabbage 1 quart vinegar

1 quart sweet peppers Mixed spices

Chop tomatoes and let stand a while in salt water; then drain; put all together, boil and can.

--Mrs. Tom Peery, Wellsville



FAVORITE PICKLE

1 quart cabbage, chopped fine 2 cups sugar

1 quart beets, boiled, chopped 1 tablespoon salt

fine 1 teaspoon black pepper

1 quart of grated horseradish

Cover with cold vinegar and keep from the air.

--Mrs. Grace Lowrey, Trenton



SPANISH PICKLE

2 heads cabbage 6 ripe cucumbers

1 dozen onions 1 gallon green tomatoes

1 dozen sweet peppers (with 1 quart pinto beans

seeds removed) 1 quart lima beans

3 dozen small cucumber pickles 1 quart green beans

Slice cabbage, ripe cucumbers, onions and green tomatoes, mix together and soak in salt water over night. Then bring to a boil and drain well, then add beans cooked. Mix all together without mashing it. Then add the following dressing:

4 cups sugar 4 quarts vinegar

2 cups flour Spices to taste

2 tablespoons ground mustard Turmeric to color a bright

yellow

Simmer slowly thirty minutes, stirring often, as it burns easily and seal.

--Mrs. O. L. Mudd, Montgomery City



MIXED PICKLES

2 quarts vinegar ½ cup mixed spices

½ bushel green tomatoes ½ gallon white onions

2 large heads of cabbage 25 cucumbers

1 teaspoon red pepper Sugar to taste

Slice tomatoes and let stand over night in strong salt water. Drain and let stand the next night in weak vinegar. Next day, drain and add chopped cabbage, sliced onions and cucumbers. Heat vinegar with two quarts of water, add spices and sugar, pour over vegetables. This keeps fine all winter in an open jar.

--Mrs. Murl Meighn, Galt



MIXED PICKLES

½ gallon green beans 1 quart green tomatoes,

½ gallon cabbage sliced

1 quart sliced cucumbers 1 bunch celery

Cook beans until nearly done, drain. Cook cabbage fifteen minutes, drain. Cook tomatoes until they change color. Mix all together in a large pan and cover with a syrup, same as for sweet fruit pickle. Let boil and seal.

--Mrs. Geo. Halliburton, Cherry Box





MIXED PICKLES

2 quarts cucumbers 2 quarts vinegar (not very

4 green sweet peppers strong)

1 pint onions 3 tablespoons mustard

1 quart green tomatoes 2 cups sugar

1 large head cabbage 1 cup flour

Salt 1 bunch celery or celery seed

Turmeric

Cut all vegetables fine, before measuring, sprinkle with salt and let stand over night. Drain well. Heat vinegar and spices, to which add vegetables and cook a half an hour. Mix the flour and turmeric with enough water to make a thin paste and add enough of this to the mixed pickle to make a golden yellow.

--Mrs. A. L. Johnston, Branson



MIXED PICKLES

6 quarts cucumbers 3 quarts beans

8 quarts cabbage 3 quarts corn

4 quarts green tomatoes 1 quart cauliflower

4 quarts onions 1 quart green peppers

Salt over night, having chopped fine. Drain well, then take sufficient vinegar to cover, to each quart of vinegar add:

2 pounds sugar 2 tablespoons cloves

1 tablespoon black pepper 3 tablespoons mustard

2 tablespoons cinnamon 3 tablespoons celery seed

2 tablespoons allspice

Boil one hour and seal.

--Mrs. B. C. Hoffman, Canton



MIXED PICKLES

1 gallon chopped cabbage 1 cup ground horseradish

1 gallon cucumbers ½ cup red and green peppers

1 gallon green tomatoes 2 cups vinegar

1 quart onions 2 cups sugar

1 teaspoon pepper 1 teaspoon cinnamon

2 teaspoons celery seed

Chop all of the above, cook and seal.

--Mrs. Chas. Richetts, Trenton



RIPE CUCUMBER PICKLE

Ripe cucumbers Vinegar

Salt Sugar

Mustard seed Red peppers

Peel and slice cucumbers, take out all seeds, put in salt brine strong enough to hold up an egg, let stand over night. Take out, wash off and wipe dry. To one gallon crock of cucumbers, pout on to boil one and a half quarts of vinegar. Put in cucumbers, let boil up, take out and put in jars. On top of each jar add one tablespoon of mustard seed, and a red pepper and a teaspoon of sugar. Then fill up with hot vinegar and seal. Sugar may be added to boiling vinegar.

--Mrs. Wm. Guese, New Haven



SWEET PICKLES

2 gallons cabbage 2 quarts cucumbers

1 gallon green tomatoes 2 quarts muskmelon pickles

1 gallon vinegar 2 quarts small onions

Salt Sugar

Mixed spices

Slice the tomatoes, salt and let stand over night, drain. Mix the cabbage, tomatoes, pickles and onions; heat vinegar, add sugar to taste, and spice; put in other mixture and cook.

--Mrs. Joseph Townsend, Bolckow





SWEET SLICED PICKLE

3 dozen large cucumbers Vinegar

1 dozen onions Sugar

Salt Mix spices

Slice cucumbers, soak in salt water two hours. Then add onions, sliced, vinegar, sugar and spices to taste. Boil until cucumbers are clear and seal while hot.

--Mrs. Pearly Simpson, Dunlap



PICKLED WAX BEANS

1 gallon beans 1 pint sugar

2 tablespoons salt 1 teaspoon cinnamon

1 quart cider vinegar ½ teaspoon cloves

1 pint water ½ teaspoon allspice

After being washed, stemmed and sliced, beans are put on to boil in enough water to cover, with salt added. While beans are boiling, put on to heat in a separate kettle the vinegar with a pint of water and the sugar. Tie spices in a cloth and drop into the vinegar; let this come to the boiling point. When beans are tender, drain off the water and pour the boiling vinegar over them. Let boil three minutes, seal in jars while still boiling.

--Anna Luhe, Bucklin



PICKLED ONIONS, SWEET OR SOUR

5 lbs. small whites onions ½ ounce cloves

1 quart vinegar Pepper

¼ ounce mace Sugar if desired

Peel onions, put them in salt water two days, change water once; drain in cloth. Heat vinegar with spices (and sugar if wanted sweet), add onions and seal while hot.

--Mrs. Albert Engemann, New Haven



CRAB APPLE SWEET PICKLES

8 lbs. crab apples, peeled 1 level teaspoon whole all-

4 lbs. sugar spice

1 ½ pints vinegar 1 stick cinnamon bark

1 level teaspoon whole cloves

Tie whole spices in cloth and add to vinegar and sugar. Let this come to a boil, then drop in crabs and cook until tender. Take out and if syrup is not thick enough, boil down and pour over fruit. Spices will not color your fruit if tied up in cloth and left until fruit is done.

--Mrs. Wes Wheeler, Clarence



SWEET APPLE PICKLES

10 lbs. apples Whole clove in each quarter

3 lbs. sugar of apple

3 cups vinegar Small cup mixed spices

1 cup water (pick peppers out)

Tie spices in cloth. Proceed as for other spiced pickle.

--Mrs. Martin Ellison, Clark County



PRUNE SWEET PICKLE

2 lbs. prunes 1 teaspoon each, cinnamon

1 ½ cups vinegar and cloves

3 cups sugar

Soak prunes over night, drain. Cook un spices syrup twenty minutes and can if desired.

--Mrs. Irvin M. Cobb, Odessa



SPICED TOMATOES

5 lbs. ripe tomatoes 1 pint vinegar

4 lbs. sugar 1 tablespoon spice

Cook three hours.

--Mary Kriege, St. Clair





CHERRY PICKLES

Cherries and sugar (equal Vinegar to cover

Weight)

Seed cherries and weigh. Put in jar and cover with vinegar. Let stand three days and drain off vinegar. Now cover with equal weight of sugar. Let stand three days, stirring often to dissolve sugar. Put in cans and seal.

--Jessie Huvendick, New Haven



PEACH PICKLES

8 lbs. peaches 1 pint vinegar

4 lbs. sugar 2 teaspoons cloves

Few sticks cinnamon

Cook peaches in syrup until tender, take out on platter to cool. When cool, put in jar, pour the cold syrup over and let stand twenty-four hours; then seal. This is a good rule for all kinds of fruit pickles, if wanted rich. If not, use less sugar.

--Mrs. M. Ordnung, Andrew County



CORN RELISH

1 head cabbage 4 onions

12 ears corn 1 or 2 red peppers

Chop cabbage, sprinkle with salt and let stand one hour. Boil corn and cut from cob, mix with onions and peppers, add cabbage and cover with dressing made of:

1 ½ quarts vinegar 1 cup sugar

1 tablespoon mustard 1 tablespoon flour mixed

2 teaspoons salt with

1 tablespoon celery seed 1 teaspoon turmeric (small)

Let vinegar and seasoning come to boil, then add flour mixed with turmeric. Cook all together a few minutes, then can and seal.

--Mrs. Tony Weiser, Bellflower



TOMATO CATSUP

2 quarts tomato pulp 1 tablespoon black pepper

1 onion, cut fine 1 tablespoon cinnamon

2 tablespoons salt 1 teaspoon ground cloves

3 tablespoons brown sugar ½ teaspoon cayenne pepper

2 tablespoons mustard seed 1 grated nutmeg

1 tablespoon allspice 1 pint vinegar

Boil tomatoes, onions, salt and sugar until done, then strain. Put back on stove, add all the spices, tied in a thin cloth, and boil until it will just run from the mouth of a bottle. If sealed while hot, it will keep for years.

--Mrs. E. P. Mantels, Union



RIPE TOMATO CATSUP

1 gallon tomatoes, after skins 2 tablespoons mustard

and seeds have been re- 1 tablespoon cloves

moved 3 large onions

1 red pepper 1 cup brown sugar

5 tablespoons salt 1 quart vinegar

2 tablespoons black pepper

Tie pepper, cloves and onions in a cloth and let boil in the tomato liquid; boil until it thickens.

--Mrs. R. H. Brooks, Bellflower



RIPE TOMATO CATSUP

1 gallon tomatoes, rubbed 6 small pods red pepper

through 2 teaspoons ground mustard

1 pint vinegar 1 teaspoon cinnamon

4 tablespoons sugar 1 teaspoon cloves

3 tablespoons salt 1 teaspoon allspice

1 tablespoon black pepper

--Mrs. Milas T. Lea, Everton





CHILI SAUCE

24 large ripe tomatoes 4 tablespoons salt

6 onions 1 teaspoon ginger

4 green peppers 1 teaspoon allspice

1 quart vinegar 1 teaspoon cinnamon

4 tablespoons sugar 1 teaspoon cloves

Chop the vegetables fine, boil all except the spices; when nearly done, add the spices.

--Mrs. Eva Cox, Grundy County



CHILI SAUCE

20 large ripe tomatoes 2 teaspoons ground ginger

6 good sized onions ½ teaspoon cloves

3 green peppers 6 tablespoons brown sugar

2 tablespoons salt 3 cups vinegar

3 teaspoons ground cinnamon

Chop tomatoes, onions and peppers, cook with salt and spices until tender. Then add sugar and vinegar, cook twenty minutes longer. Can while hot.



CHILI SAUCE

½ gallon green tomatoes 1 ½ cups sugar

2 onions ½ cup vinegar

1 hot green pepper 1 teaspoon cinnamon

Salt to taste 1 teaspoon cloves

Tie spices in a cloth. Peel tomatoes and slice thin, add onions, sliced thin, and salt to taste. Cook all together thoroughly and can.

--Mrs. S. B. Searls, Clarence



CHILI SAUCE

1 peck ripe tomatoes 3 cups brown sugar

¾ peck onions 1 quart vinegar

1dozen green peppers 2 tablespoons allspice

Salt to taste 3 tablespoons cloves

Celery Seed 4 tablespoons cinnamon

Cut tomatoes in small pieces, chop onions and peppers, heat tomatoes through and stir in onions and peppers; add salt, sugar, vinegar and spices and celery seed to suite taste.

--Bernice Hemming, Clark County



MEAT RELISH

3 quarts chopped beets (cooked) 2 cups sugar

1 quart raw cabbage, chopped 1 teaspoon salt

1 cup grated horseradish Vinegar

Mix all together, put in jar and cover with cold vinegar.

--Mrs. John. E. Smith, Union



BEET SALAD

1 quart beets, cooked and ground ¼ teaspoon pepper

1 quart cabbage, ground fine 1 tablespoon salt

Horseradish to flavor Sugar

Vinegar to cover well

--Mrs. Harry Sherbondy



HAYDEN RELISH

1 gallon cabbage, chopped 3 cups vinegar

1 gallon ripe tomatoes 2 hot peppers (medium size)

1 quart onions 2 tablespoons celery seed

3 tablespoons salt 1 tablespoon cinnamon

3 cups sugar

Mix salt with chopped cabbage, tomatoes and onions, let stand one hour. Squeeze out water and add other ingredients; let boil one-half hour.

--Ella Lloyd, New Cambria





UNCOOKED TOMATO RELISH

1 gallon ripe tomatoes ½ cup salt

3 cups celery (or celery seed) 2 pounds brown sugar

6 large onions 3 pints vinegar

12 green or red peppers 2 oz. white mustard seed

1 pint ground horseradish 1 tablespoon ground cinna-

mon

Prepared mustard may be useful. Chop tomatoes and drain through colander, chop celery, onions and peppers. Mix thoroughly and fill glass jars. This makes five quarts.



HEYDEN SALAD

1 gallon cabbage, chopped 4 tablespoon white mus-

1 gallon green tomatoes tard seed

1 pint ripe mango peppers 2 tablespoons ground ginger

(seeded) 1 tablespoon cinnamon

1 quart onions ½ tablespoon ground cloves

Salt 2 tablespoons turmeric

½ gallon vinegar

Measurements are for chopped vegetables. Mix vegetables with salt and let stand two hours. Press out juice and add rest of ingredients, boil one-half hour.

--Mrs. W. F. Swartz



CHICAGO HOT

1 peck ripe tomatoes ½ cup salt (scant)

2 cups copped onions ½ cup white mustard seed

2 cups chopped celery 6 green and red peppers

2 scant cups sugar (hot)

3 cups vinegar (about)

Cop tomatoes and drain over night. Add other ingredients, put in stone jar and tie muslin over top. Ready to use in two or three days.

--Mrs. A. G. Shillinglaw, Shelbina



ST. LOUIS SAUCE

1 peck ripe tomatoes 3 teaspoons cloves

2 dozen apples 6 teaspoons black pepper

2 dozen onions 4 green peppers

2 teaspoons salt 2 quarts vinegar

6 teaspoons cinnamon 5 cups brown sugar

Boil tomatoes, apples and onions, chopped fine, for one hour. Then add other ingredients and boil another hour.

--Pearl Humphreys, Springfield



MUSTARD PICKLES

1 gallon chopped cabbage 1 gallon chopped tomatoes

½ gallon chopped cucumbers ½ gallon vinegar

½ gallon onions 1 quart sugar

1 pound mustard Extra vinegar to mix mus- tard with

--Miss Maidie Magruder, Brunswick



MUSTARD RELISH

1 pint vinegar 3 teaspoons flour

1 teaspoon pepper 2 tablespoons sugar

2 teaspoons ground mustard

Dissolve all in the vinegar and boil until it thickens.

--Miss Emma Keadle, Buell





MUSTARD PICKLES

2 quarts cucumbers 1 cup flour

1 quart little button onions 6 tablespoons mustard

2 quarts green tomatoes 1 heaping teaspoon turmeric

1 large cauliflower 2 cups sugar

1 cabbage (chopped) Vinegar (2 quarts in all)

3 or 4 green peppers

Do not chop vegetables, but cut into cubes and chunks, the onions, of course, being left whole. Let these soak in salt and water over night, drain. Mix flour, sugar, spices, etc., dry, then rub smooth with a little cold vinegar; then add additional vinegar to make two quarts in all. Pour this over pickles, let boil until it thickens, seal

--Mrs. Frank Oliver, Clarence



PREPARED MUSTARD

2 tablespoons sugar 1 egg

2 tablespoons ground mustard 1 cup vinegar

1 tablespoon flour Butter size of walnut

Pinch of salt

Mix dry ingredients, add part of vinegar and beat in egg. Add remaining vinegar as it cooks, add butter last. When cooked to desired thickness, remove from fire and put in glass.

--Mount Carmel Club, Golden City



INDIAN RELISH

3 medium size onions ½ cup sugar

1 large red pepper ¼ cup salt

8 green tomatoes 1 ½ pints vinegar

8 apples ½ dessertspoon cloves and

½ pound raisins cinnamon

1 dessertspoon ginger

Chop all fine, boil half hour and seal.

--Mrs. Elmer Thomas, New Cambria



INDIAN RELISH

12 ripe tomatoes 2 cups sugar

12 apples ½ teaspoon black pepper

9 onions ½ teaspoon red pepper

1 pint vinegar ½ teaspoon cloves

1/3 cup salt ½ teaspoon ginger

Grind or chop, cook well done, seal while hot.

--Theresa Lindsey, Galt



CELERY SAUCE

30 ripe tomatoes 1 hot pepper (seeds taken

10 onions out)

6 stalks of celery 4 cups vinegar

3 red sweet peppers 3 cups sugar

2 tablespoons salt

Cut vegetables, etc., fine, mix all together, cook slowly for two hours or until it thickens.

--Mrs. H. O. Schotten, Hermann



MANGO PICKLES

3 pimentoes 1 quart cider vinegar

1 dozen green mangoes 1 ½ cups sugar

1 dozen ripe mangoes 2 tablespoons salt

1 dozen onions 2 tablespoons white mus-

tard seed

Cut mangoes and onions in fine strips, put all together, cook twenty minutes and seal.

--B. M. W. Bluff Club, Springfield





MUSTARD PICKLES

1 quart green tomatoes 6 cup vinegar

1 quart onions 1 cup flour

1 quart cucumbers 3 cups sugar

1 quart cabbage 4 level tablespoons dry mus-

2 green peppers tard

Turmeric

Slice tomatoes, onions and cucumbers, chop cabbage and peppers, mix well and cover with salt water, let stand over night, then drain. Mix flour, sugar, mustard and turmeric, add cup vinegar to make a smoother paste, then pour five cups boiling vinegar over this paste. Put chopped mixture in kettle, our hot sauce over and bring to a boil. Keep well stirried.

--Mrs. Louis Conlon, Montgomery City



MANGOES

1 large cabbage ½ cup salt

12 green peppers (without seeds) ¼ cup white mustard seed

8 onions 3 tablespoons celery seed

2 cups sugar Vinegar

Grind of chop all vegetables, mix with salt and let stand over night. Drain well and add sugar and seeds, mix well and cover with good vinegar. Do not heat vinegar. Put in glass jars and seal.

--Hattie Nutter, Granger



PEPPER PICKLES

2 dozen sweet peppers 3 tablespoons salt

3 hot peppers 3 tablespoons celery seed

12 onions ½ teacup white mustard

3 small heads cabbage seed

¾ cup horseradish 3 ½ pints vinegar

1 cup sugar

Scald ground peppers, onions and cabbage together five minutes; mix, boil five minutes, seal.

--Mrs. S. E. Messinger, Bellflower



PEPPER HASH

2 dozen seeded peppers 1 dozen green tomatoes

8 large onions 2 tablespoons salt

1 medium size cabbage 3 teacups sugar

1 ½ dozen ripe tomatoes 1 quart vinegar

Cover peppers with boiling water, let stand ten minutes, drain. Put vegetables through food chopper, mix all ingredients together, let come to a boil, seal.

--Mrs. H. M. Mason, Squibb W. P. F. C.

KGALLEY 27 CMFWYP CMFWYP

CUCUMBER PICKLES

Cucumbers 1 cup sugar

Salt Cinnamon bark

Vinegar Whole cloves

Boiling Water Celery Seed

Wash cucumbers immediately after gathering. Use two large handfuls of salt to each gallon of cucumbers, cover with hard water and let stand twenty-four hours. Take out of brine and put in weak vinegar, composed of one part vinegar to two parts water. Place on back of stove until water becomes warm, not hot. Place pickles in glass jars, invert jars until water has all drained off. Prepare last vinegar by using one pint of vinegar to two pints boiling water and a cup of sugar. Let come to a boil, add spices and celery seed; pour over pickles, seal while hot. Keep in a dark, cool place.

--Mrs. B. E. Nichols, Lamar



PEPPER RELISH

1 dozen ripe sweet peppers 3 teaspoons salt

1 dozen green sweet peppers 1 ½ cups sugar

1 dozen onions 1 pint vinegar

Grind peppers and onions, pour boiling water over them, let stand for ten minutes; drain dry, mix with salt. Heat vinegar and sugar, mix all together and boil five minutes. Put in glass jars and seal while hot. A little red pepper may be added. This is also very good if part ripe cucumbers are used.

--Miss Dena Kriege, Union



GREEN CUCUMBER PICKLES

1 peck small, fresh cucumbers 1 cup sugar

2 cups salt 1 tablespoon powdered alum

Vinegar 2 tablespoons pepper corns

1 ounce mixed spices

Wash cucumbers in cold water place in earthen jar, add salt with cold water to cover, let stand twenty-four hours. Drain from brine and scald in weak vinegar. Drain and pack in Mason jars. Boil a gallon of vinegar with sugar and spices, pour this over cucumbers and seal.

--Mrs. M. Ordnung, Andrew County



CUCUMBER PICKLES

Cucumbers To each quart vinegar

Celery 1 cup sugar

Onions ½ cup salt

Red peppers

Let cucumbers stand in cold water over night. Pack in glass jars tight and put on top of pickles in each jar a piece of celery, a small red pepper and a slice of onion. Boil vinegar with sugar and salt two minutes, pour boiling hot over pickles. Put up in this way, pickles stay brittle.

--Mrs. Emma Cheffey, Springfield



DILL PICKLES

Cucumbers Salt to make

Grape leaves brine

Dill

Dissolve salt in water until you have a brine that will float an egg, then add half as much more water as there is brine. Into a stone jar put a layer of cucumbers, then one of grape leaves, then a layer of dill, using both leave sand stems, until the jar is full. Pour the brine over all, cover with a cloth and a small plate with a weight. Remove and wash the cloth as for kraut.

--Mrs. R. E. Winters, Washington



DILL PICKLES

6 quarts cucumbers 2 quarts water

12 small red peppers ½ cup salt

12 bay leaves ¼ teaspoon alum

Dill sprigs 1 ½ cups vinegar

Horseradish (cider preferred)

Soak cucumbers in fresh water over night, drain and dry. Pack in jars with peppers, bay leaves, dill and horseradish. Boil the the water with salt and alumn; when boiling, add vinegar, pour over cucumbers in jars, seal hot. Ready for use in six weeks.

--Mrs. Geo. G. Loeffler, Syracuse





DILL PICKLES

Cucumbers 1 teacup salt

1 gallon water 1 teacup vinegar

Dill

Use cucumbers fresh from vines, wash and pack in fruit jars with a few pieces of dill. Heat water, salt and vinegar and pour boiling hot over pickles. Seal and put in sun for two weeks, then store in cellar. If they work a little while in the sun, do not be alarmed, as this will not hurt them.

--Mrs. Bernhart Mohr, Granger



SAUER KRAUT

One level tablespoon salt to each gallon cabbage

Make in early autumn when cabbage is plentiful, selecting good solid heads. Chop or cut medium fine, mix one level tablespoon (scant) of salt to each gallon of chopped cabbage, and pack in stone jars with witin three of four inches of the top. Cover very closely with a cloth, then place a plate of this (which nearly fits inside the jar) with a four or five-pound weight on the plate. (A nice, smooth rock washed and sterilized answers the purpose nicely.) Tie a cloth over top of jar and set in cellar or other cool room. If kraut becomes dry on top, add water slightly salted until liquid covers top of kraut. This prevents spoilage. After two or three weeks of fermenting it will be ready for use. To preserve sauer kraut for spring or early summer, heat to boiling point and seal in glass fruit jars. --Mrs. J. E. Hayes, New Cambria

KRAUT

Two ounces salt to every five pounds cabbage.

Select mature, sound heads of cabbage, remove all decayed of dirty leaves, chop of shred in the usual way. Mix a little sugar with the salt, just enough to give a slightly sweet taste. Fill fruit jars, packing firmly but not too tightly, allowing room for fermentation. Place rubbers and lids on jars but do not tighten. If jars are kept at about 86 degrees fermentation will usually be completed in six to eight days, when lids may be tightened and the kraut stored away.

Cowgirl
September 14th, 2005, 09:40 PM
1925 Missouri Farm Womens Cookbook .. Canning and Preserving


PRESERVING CHILDERN

1 large grassy field Narrow strip of brook

6 children, all sizes (pebbly if possible)

3 small dogs (rat terriers pre- Hot sun

ferred) Flowers

Deep blue sky

Mix the children with the dogs and empty into the field, stirring continuously. Sprinkle the field with flowers. Pour brook gently over the pebbles. Cover all with deep blue sky and bake in hot sun. When children are well browned, they may be removed. Will be found right and ready for setting away to cool in the bath tub.

--Mrs. H. D. Brownlee, New Cambria



DIRECTIONS FOR CANNING VEGETABLES

Prepare vegetables the same as you would for immediate table use, par-boil 5 minutes in open kettle, drain off boiling water and immediately cover with cold water. Now pack vegetables in jars, fill to brum with water, adding enough salt to season. Proceed the same as for fruit, cooking in jars the following length of time.

Asparagus, 1 ¼ hours Peas, 2 hours

Cauliflower, 1 hour Beets, 45 minutes

Corn, 2 ½ hours Spinach, 1 ½ hours

Beans (wax or green), 1 ½ hours



TO COLD PACK VEGETABLE AND FRUITS



CANNED CORN

Select corn when it is best for roasting ears, remove husks and silks, blanche from 10 to 15 minutes; then plunge quickly into cold water. With a shape knife cut corn from cobs and pack loosely in sterilized quart jars, having first placed rubbers in position, leave about 1 inch of space at top, add one teaspoon of salt and pour boiling water in thin stream in center of can so as not to break the glass, adjust lids, partly tighten, place in rack and lower in the boiler. Sterilize 3 ½ hours after.



CANNED CORN

Cut corn from cob, scrape out the hearts and season with one teaspoon of salt and one teaspoon of sugar to each quart. Should be stirred through corn in pan to mix thoroughly. Fill jars, put on new rubbers and put lids on firm, but not tight. Put in boiler in cold water and let boil three hours after beginning to boil. Remove from fire and turn lids tight.

--Mrs. Henry McGowan, Trenton



CORN ON COB

Par-boil fresh tender ears 10 minutes, then pack them in half-gallon jars, fill jars with water, put covers on and cook (cold pack) 2 ½ hours.



TO CAN CORN

To sixteen pints of corn add one pint of salt, boil 30 minutes. Put in glass and seal.

--Mrs. John Early, Bucklin



TO CAN CORN

Select corn as for table use. Cut from cob, and to every seven pints of corn add one pint of tables salt and to every three pints of corn and salt together add one pint of water. Let boil for 15 or 20 minutes, put in glass jars with new rubbers every time. Seal tight. When wanted to use par-boil three times and prepare like any other corn.

--Mrs. Edw. Luecke, New Haven



GREENS

Pick and wash carefully the greens, shrink by steaming or boiling in open kettle from 15 to 20 minute, then plunge into cold later before packing in the jars, place rubbers into position, pack greens closely into jars, add one teaspoon of salt to each quart, fill the jars with boiling water or the liquid in which the greens have been shrunk, adjust lids partly tighten and place jars in rack or steam cooker, if boiler is used lower rack at once in boiler. Sterilize for 1 ½ hours after water reaches boiling point. Remove jars, tighten lids and set out of draft to cool.



GREEN BEANS

Prepare beans as you would to cook. Blanch by putting them in boiling water for 5 minutes, then dip them in cold water several times. Put in jar, add one teaspoon salt to each quart, fill jars to overflow with water. Boil 2 ½ hours.

--Mrs. Chas. Dorrel, Clarence



TOMATOES

Remove skin by pouring boiling water over the fresh tomatoes, let them stay in hot water two minutes, drain off, and cover them with cold water. Put whole tomatoes into jar, packing down as much as possible without mashing; fill jars to top with water, put rubbers on and adjust lids, put in rack in boiler. Fill boiler with cold or lukewarm water, cover boiler and after water begins to boil, boil steady for 20 minutes.

--Mrs. Chas. Kappelmann, New Haven



TOMATE PUREE

Large kettle tomatoes 1 turnip

1 quart of water 1 green pepper chopped

2 onions, minced Sprig of parsley

Any of all of following: 1 bay leaf

1 carrot 2 stalks of celery

2 or 3 cloves 2 tablespoon sugar added

Salt and pepper to taste last

Simmer from ½ to 1 hour, rub through colander, return to kettle, add sugar, salt and pepper; boil 1 hour in can.

--Mrs. F. E. Johnson, Rosendale



TOMATO JUICE

Wash and cook ripe tomatoes until tender without removing skins, remove and run tomatoes through colander, bring sure to get all the pulp. Boil for 15 or 20 minutes, pour into sterilized jars and seal at once. This is fine to use in making soups and salads.



CANNED PEPPERS

To can red peppers, pick early in the morning; handle carefully to prevent bruising; use good sized once for canning whole and small regular ones for sauces and relishes.

Cut around the stem of each with a slender paring knife, remove the inside portion and seeds. To peel, place in hot oven 6 t o10 minutes or until the skin blisters and cracks; carefully remove the thin skin (it is like tissue paper). Flatten peppers and pack in horizontal rows. No liquid is used. Add rubbers to jar tops and sterilize for 25 minutes in hot water bath (cold pack process), be sure water is 2 inches above top. I usely can in pint jars.

--Mrs. P. M. Roberts, Bellflower



COLD PACK BEEF

Prepare the beef by cutting raw meat in small pieces. Then pack the jar half full with one teaspoon of salt. Finish filling jar with water. Seal and boil three hours or until tender.

--Mrs. Merle Dennis, Anabel







CANNED SWEET POTATOES

Grade for size, wash thoroughly, scald in hot water sufficient to loosen the skin. Dip quickly in cold water, scrape or pare to remove skins. Pack whole, or slice in hot glass jars, add boiling hot water until full, add level teaspoon of salt to quart. Place rubbers and tops of jars in position, not tight. Place in wash boiler on a rack, cover with water, put lid on boiler and boil 90 minutes after beginning to boil. Remove jars from boiler, tighten lids, invert to cool and test joints.



CANNED PUMPKIN

Peel and cut into convenient sections, blanch 3 minutes, cold dip. Pack closely in hot jars, fill with boiling water, add level teaspoon salt per quart; then put rubbers and caps of jars into position, not tight. Place in wash boiler on a rack, cover with water, put lid on boiler and boil 2 hours after it begins to boil. Take jars from boiler and tighten lids.

--Mrs. Ralph Van Houten, Clarence



CANNED BEEF

Can beef at butchering time and have beef to eat next summer. Don’t allow beef to freeze that you aim to can. Cut in chunks about the size of a hen’s egg, pack tightly in sterilized quart fruit jars, adding two level teaspoons of salt and a liberal sprinkling of pepper as the cans are being filled. Adjust rubbers and lids and sterilize in boiling water or steam cooker for three hours. Remove and tighten lids.



CANNED BEEF

Cut pieces that will go in glass jar about 1 inch thick and pack tightly in jar. Put in:

1 teaspoon salt 1 inch suet on top of meat

½ teaspoon black pepper

Do not seal tight. Boil two hours for quart jars. Start heating it rather slowly.

--Mrs. Dora Howell, Shelbina



COLD PACK RIBS

Do not let ribs freeze and use next day after butchering. Cut ribs in two pieces, lengthwise, and then cut in pieces. Salt to suit taste and pack jar real full. Put on the rubbers and lids; screw real tight and place in cold water in wash boiler with a frame in bottom. Boil two hours and take out and seal each jar. Place each jar on the lid and keep that way until used.



COLD PACK BEEF

Cook beef till it begins to boil, then cut into slices and pack into steralized jars. Use one teaspoon salt to each quart, fill jars within 1 inch of top with water, boil four hours in boiler of water.

--Mrs. Adda Tunnel, Osgood



COLD PACK RIBS

Take fresh ribs, wash thoroughly, cut in sections small enough to go in glass jar. Put in kettle, add water to cook and salt to taste. Cook until tender, remove from kettle, put in shallow pan, bake in moderate oven, until water is cooked out (don’t brown too much), pack in glass jars, fill one-third with grease, seal tight and invert too cool; also, leave inverted.



TENDERLOIN

Cut in slices crosswise and salt to suit taste. Roll in flour and fry as for the table. Pack in jars and cover with hot lard and seal. Keep jar on the lid until ready for use.



CHERRIES CANNED IN SYRUP

2 cups of sugar (heaping) 4 rounding cups cherries

¼ cup water

Boil syrup down and add cherries. This cans one quart.



TO CAN GOOSEBERRIES

Stem, wash and place in pan or kettle, cover with boiling water, let stand 4 or 5 minutes, drain, place berries in jars. Cover with boiling water and seal. Berries stay whole when canned this way.

--Mrs. H. V. Eales, Lamar

COLD PACKED FOR CHERRIES, BERRIES AND OTHER FRUIT

Pack fresh raw fruit solidly into jars, pour cold or lukewarm syrup unto jar until full to brim. Make syrup by dissolving sugar in boiling water. The amount of sugar used will depend upon your taste as it does not effect the preserving when canning this way. You may even can your fruit without using any sugar or syrup, just filling the jars with clear water. You then sweeten to taste layer, when you use the fruit. Now after filling jars, put caps of covers on them, if “Economy” or “Schram” jars put clamps on also. “Mason” jars should have rubber rings in place and cover screwed down but not quite tight so that steam can escape out of jar. The same applies to all screw covers such as “Kerr’s New Mason,” “White Crowncap,” etc. Glass top jars should have covers and rubbers on, but not be clamped to tight. Now place wash boiler on the stove; put jars to be cooked into the rack and then into boiler tight to keep steam in. Boil steady for 15 minutes after beginning to boil, take jars out of boiler before the water has cooled off. Now if using screw top of glass top jars tighten covers immediately. Take jars out of rack and set away to cool. Be careful, do no set hot jars on anything wet or cold. If you have another set of jars filled and ready, just add some cold water in the boiler, set these jars in the rack and repeat as above.

Peaches, pears, apricots, plums and other large fruits may be canned whole or sliced as desired. Proceed the same as for berries, except that this fruit must be boiled 20 minutes. Whole fruit, if not peeled, should be well punctured with a fork or needle, this will keep the skin from bursting. Use on fruit that is fresh and sound.

RHUBARB MARMALADE

8 lbs. rhubarb 6 oranges

8 lbs. sugar or half Karo syrup 1 lb. raisins

Grind the oranges and raisins and half of the orange peeling and boil until thick.



RHUBARD CONSERVE

4 lbs. rhubarb 3 lbs. sugar

2 lbs. bananas Boil until of right con-

sistency

--Ella Lloyd, New Cambria



RHUBARD JAM

Wash and cut up without removing the skin seven pounds rhubarb. Put into the kettle five pounds sugar, one pound seeded raisins and two oranges thinly sliced. Cook until very thick, taking care not to let burn. Put in glasses and seal.

--Mrs. Chas. Rickets



TOMATO MARMALADE

Remove the skins from a peck of tomatoes, slicing them as for the table. Put them into a kettle with a pint of sugar and spice to taste. Cook slowly till they are quite thick. Put them in a jar and pour over a little vinegar. This is a nice relish with meat.

--Mrs. Emma Standard, Arbela



DELICIOUS TOMATO PRESERVES

Peel tomatoes and remove seeds. To one pound of tomatoes use one pound of sugar, mix together and let stand over night. Next morning drain off syrup and boi until it threads, then add tomatoes and boil 30 minutes. Flavor with lemon.



STRAWBERRY, RASPBERRY OR CHERRY PERSERVES

2 lbs. sugar 1 pint water

Boil until it threads, then drop in two pounds of berries and boil 25 minutes.

--Mrs. Clarice Spencer



ORANGE MARMALADE

Slice thin and seed three large oranges and one lemon. Pour over the fruit eleven cups of water and set away 24 hours. Boil 1 hour and 25 minutes; add hour cups sugar and set away 24 hours. Boil 1 ½ hours. Then put in glasses and cover.

--Miss Okle Ricketts, Trenton



STRAWBERRY SUN PRESERVES

Pick ripe berries, have them fresh. Use as much sugar as fruit. Bring them to a boil on the back of the stove; boil only a few minutes. Place in platters of shallow pans in the sun until thick syrup.

--Scotland County



STRAWBERRY JAM

Equal weights each of washed and stemmed strawberries and sugar mashed together with potato masher. Cook in small quantities (not over a quart) over medium hot fire, boil 20 minutes stirring occasionally to prevent sticking. Pour into jelly glasses when cool. Cover with paraffin.



PEACH BUTTER

Choose very ripe peaches, peel and remove seeds, press through colander or run through food chopper, add equal measure of sugar to the pulp and cook over medium hot fire, boil 20 minutes, stirring to prevent sticking.

Small clingstone peaches make nice butter, wash thoroughly to remove fuzz, cut away dark portions of skin, cut form seeds, run through food chopper and add (nearly) equal measure of sugar. Cook over medium hot fire, boil 20 to 30 minutes, stirring all the time to prevent scorching.

Asbestos pads places under kettles of cooking fruit butters will prevent scorching without so much stirring.



SPICED GRAPES

10 lbs. grapes 1 quart vinegar

6 lbs. sugar 1 teaspoon each spices

Cook for 30 minutes; seal while hot.



PEACH HONEY

1 gallon ground peaches 1 cup sugar to each cup

2 ground oranges peaches

Cook 30 minutes



PEAR HONEY

Prepare pears as for canning, run through the food chopper. Add two-thirds as much sugar as fruit and cook until clear, 1 or 1 ½ hours, stirring constantly while cooking. Seal while hot. This is fine.

--Mrs. Sam Cook, Clarence



PINEAPPLE CONSERVE

1 gallon shredded pineapple 2 cups nut meats

1 gallon apricots (put through 16 cups sugar

food chopper)

Add sugar to fruit (if not canned in syrup); cook 20 minutes or longer if required; let cool a few minutes, then add nut meats chopped fine.

--K. Nelle Munkres, Rosendale



BLUE PLUM CONSERVE

7 lbs. blue plums 3 oranges

5 lbs. sugar 1 lb. English walnut meats,

3 lbs. raisins chop fine

1 teaspoon each of spices

Cook all together for 2 hours or until it is like jelly; cook slowly.

--Mary Fritchman, Savannah



WATERMELON

Cut watermelon (the white part) in little squares ½ inch. Make a weak salt water and pour over. Let it set over night, drain off next morning, put fresh on and pour off again. Put on in clear water. Cook till tender, then weigh; put as much sugar as fruit. Make a syrup of the sugar and water, then add melon. They will cook down but add water and cook till they are clear. Then take off and add slices of lemon.



CITRON PRESERVES

Pare, cut into blocks, squares or oblong; boil in water with small piece of alum until tender; drain, allow three-fourths pound of sugar to each one of citron, and allow two lemons for every five pounds. Make a syrup of the sugar and water in proportion of a pint of sugar to a quart of water, boil till clear, skim, add the lemons sliced very thin, seeded, and the citron. Cook till the citron is transparent.

--Mrs. Albert Oermann, Union



APPLE JELLY

Apples for jelly should be tart, juicy and a good lavor. Pare apples, core, and quarter, then put them with skins and cores into jar in slow oven. When quite soft, strain all thrgouh a course muslin bag, pressing hard to extract all the flavor of the fruit. Take a cup of sugar to every cup of juice, and half the juice of a lemon, and put in a preserving kettle. Boil steadily for twenty minutes or so, skimming occasionally. Roll glasses in hot water and fill with jelly while hot. When, cold cover with brandied tissue paper and store in cool, dry place.

--Helen McClintock, Memphis



EGG BUTTER

A dish our grandmothers used to make.

12 eggs 1 1/3 cups sugar

2/3 cup sorgum 1 level teaspoon allspice

2/3 cup sweet milk ¼ teaspoon salt

Place sorgum in pan and set on stove to melt.

Beat eggs with Dover egg beater in deep bowl till foamy, add milk and beat some more. Pour into pan with sorgum, add sugar, salt and allspice and stir constantly over fire till thick and all cooked.

Fine spread for bread at the picnic.



BAKED APPLES

1 quart sliced apples Butter size of walnut

¾ cup sugar Cinnamon

Sprinkle a tablespoon of flour over the apples, cover with water and bake. Serve with cream.

--Mrs. C. O. Newman, Rosendale



CODDLED APPLES

18 firm apples 3 cups water

3 cups sugar

Pare and core apples, add to syrup and boil until transparent.

--Mrs. C. B. Dermott, Lamar



RHUBARD OR PIE PLANT SAUCE

Wash and cut rhubarb without peeling to about one quart of rhubarb. After cutting use a generous cup of sugar. Put on and let stand two or three hours before cooking. Boil briskly for twenty minutes.



BROWN SUGAR SYRUP

2 cups brown sugar ½ cup water

1 cup white sugar 1 tablespoon vinegar

Cook 20 minutes. --Miss Emma Keadle, Buell

Cowgirl
September 14th, 2005, 09:48 PM
1925 Missouri Farm Womens Cookbook .. Dishes for the Sick

“A simple diet is best, For many dishes bring distress.”


DIET FOR THE SICK

The following list is limited to such liquid, semi-liquid and semi-solid foods, as would be easily obtained in the rural districts, since this book is especially for the rural people.

Avoid all vegetables and fruits canned in tin.

Avoid all fried foods.

Liquid Diet. Tea, beef broth, chicken borth, grape juice, blackberry juice, orange juice, orange albumin, whole milk, clabber milk, buttermilk, and artificial buttermilk



Orange Albumin

1 egg white 1 orange (juice)

1 teaspoon sugar 2 tablespoons sugar

Place all ingredients in cup then beat lightly. Albumin may be added in same manner to any of the fruit juices.

Artificial of Home-Made Buttermilk. One quart or less sweet milk. One Junket Brand Buttermilk Tablet. Fresh milk, whole or skimmed as desired, heated to between 160 and 175 degrees F., and heled at such temperature for at leaset twenty minutes, then cool to 100 degrees. Dissolved Junket Tablet in a tablespoon of cold milk or water and add to milk. Leave in warm room until thick, twenty-four to thirty-six hours, then place in regrigerator. When cold “churn” by shaking bottle vigorously, or the milk may be prepared in a fruit jar or pitcher and beaten with spoon or egg beater until smooth. If the acid flavor is too milk, let stand cold another day. Junket Buttermilk may be kept on ice or in refrigerator for a week or longer.

Semi-Liquid Diet. Eggnog, milk toast, all kinds of cereal cooked two or three hours, icecream, sherbet, soft boiled egg, potato soup, tomato soup and chicken soup with rice, junket and gruel.

Ice cream for the sick should be made with little or no sugar:

Vanilla Ice Cream (Individual Rule)

½ cup thin cream ¼ teaspoon vanilla

½ cup milk 1 teaspoon sugar

Speck salt



Grape Sherbet (Six Servings)

2 cups grape juice 1 cup sugar

2 cups water 2 eggs (whites)

Blend grape juice, water and sugar, partly freeze. Beat whites of eggs lightly, add two tablespoons of powdered sugar; add to sherbet and continue freezing until hard.



Plain Junket (Individual Rule)

1 cup milk ¼ junket tablet

2 teaspoons sugar Flavor to taste

Heat milk until luke warm, add flavoring and sugar and when dissolved add junket dissolved in one teaspoon cold water. Pour mixture immediately into sherbet cups, partly fill. Place in warm room until firm like jelly, then put on ice or in cool place, if ice is not being used in household. If desired serve with whipped cream heaped on top and one-half teaspoon bright jelly for garnish.

Semi-Solid Diet. Toast, all kinds of jelly except plum, cottage cheese custards, cooked fruits and raw fruits. Vegetables, bake or mashed, spinach, lettuce, peas and mustard greens. Meats, broiled or baked, breakfast bacon, chicken, fish, lamb chops, beef steak, squirrel and hash.

Cowgirl
September 14th, 2005, 09:50 PM
1925 Missouri Farm Womens Cookbook .. Table Serving

THE TABLE should be placed in the center of the room, the table cloth laid straight and smooth over a heavy silence cloth. The center piece, if used, must be exactly in the center of the table and the flowers or fruits must be in its center. The carving or tea cloth must be exactly in the center of one end of the table. The napkin is simply folded and laid at left of fork with hemmed edges next to fork and edge of tables. Knives are placed at the right side with the sharp edge toward the plate. Spoons are placed, with the bowls turned up, at the right of the knives in the order they are to be used. Have forks at left with the tines turned up in the order to be used. All silver, plates and napkins are placed about one inch from edge of table. The bread and butter plate, if used, should be placed at upper left-hand side. The salad also has this position. The tumbler is placed at upper right-hand side just above the knife. Place salts and peppers, one set for every two guests, unless very formal.

Water may be placed on table; if tea is served, the tea pot is directly in front of the hostess. The coffee pot and hot milk and cream should be at the right; the sugar bowl, cups and saucers forming a semi-circle at left. All the handles of the cups should be turned toward the hostess.

The edge of the chair should touch the cloth of table and chairs opposite each other. Guests should enter chairs from the left.

For serving, the family style is the most simple and no maid is needed. It is a good plan to train children to serve. If the meal is served in courses the first course is placed on the table when the guests enter. Dishes which admit of choice should be passed to the left, and those that do not admit of choice such as dinner plate, salad plate and coffee at the right. Pass bread and butter together and offer the butter first, then the bread. Plates should be removed from the left and plates put on to right, choice to left. Everything relating to the first course should be removed at the end of that course before the next course is brought on.

Cowgirl
September 14th, 2005, 09:53 PM
1925 Missouri Farm Womens Cookbook .. Soap Cleanliness is next to Godliness

SOAP

I II

5 lbs. meat scraps 1 cup salt

1 can Lewis Lye 1 box 20 mule team borax

1 quart water 1 quart water

Mix part I at night and stir hard. In the morning add Part II, boil one hour. This can be cut out in a short time. --Mrs. John W. Ray, El Dorado Springs



QUICK HARD SOAP

1 can Lewis Lye 3 gallons soft water

3 lbs. grease 2 tablespoons borax

Heat grease, pour in clean kettle, add contents of can of lye, stir good, add one gallon of hot water, stir again. In thirty minutes set on stove, bring to a boil and boil a few minutes, add the rest of water hot, boil slowly one and a fourth hours. Lastly add borax, set off stove to cool, then cut in any size cake desired and dry. Use cracklings, meat fryings or lard not fit to cook with. Age improves lye soap. --Mrs. Wm. S. Gutting, Kahoka



SOAP

1 can Lewis Lye 1 cup ammonia

2 quarts grease 1 tablespoon borax

1 quart hot water

Dissolve lye in water. Let stand until luke warm. Heat grease till melted, not hot, pour dissolved lye slowly into grease, stir until well mixed. Add borax dissolved in half cup hot water, then the ammonia. Sir again till well mixed. Pour in a cloth line box and when cold cut out with knife. --Mrs. Henry Mohr, Clark County



SOAP

4 cans lye 1 lb. borax

9 gallons water 1 lb. resin

16 lbs. meat scraps or grease

Dissolved lye in water, add to the rest, boil one and a half hours, or until it thickens. You can make half this amount at a time.

--Mrs. John Bender, Anabel

A White Laundry Soap.

A recipe which produces a white laundry soap instead of the ordinary yellow kind has been give by Mrs. Ed. [illegible]mhorst of Stuttgart, Ark., to the members of her home demonstration club. She puts 3 cans of lye in [missing] quarts of water and bring it to a [missing]. Twelve pounds of cracklings or [missing] nonrancid fat are then added. [Missing] the mixture is boiled for an hour. [Missing]ighteen more quarts of water are added and followed by another hour of boiling. This mixture is allowed to stand over night. The next day it is turned out and cut into bars. This recipe makes about forty-five regular size bars.



Dual Purpose Soap,

------------------------

(fifteen 1 pound bars)

So many requests have been received for the soap recipes of [missing] H. R. Booth, Hamilton, Mo., that [missing] are reprinting it. She says the soap was intended for laundry purposes, but that it is creamy and white enough for toilet use. The recipe follows:

2 quarts melted, strained fat (4 pounds of scraps are generally required to produce 2 quarts of strained fat).

1 can good quality lye.

1 quart water, 1 cup of which should be reserved for dissolving borax.

3 tablespoons borax.

¼ cup household ammonia.

Heat the melted fat and cool. Dissolve borax in 1 cup water taken from the quart required by the recipe. Mix all ingredients together and stir gently until thoroughly blended. Stir slowly with a wood stick avoiding splattering. Some women cover the stirring hand with a paper bag to prevent possible burns. When blending has been completed, pour into a shallow pasteboard box. Cut into bars before completely hardened. The soap should not be used until after two weeks’ ripening.

Cowgirl
September 14th, 2005, 09:56 PM
1925 Missouri Farm Womens Cookbook .. Home Remedies

“My hunger’s gone.”—Shakespeare

For Cut or Bruise: Apple iodine of Sloan’s liniment, wrapping the cut with a cloth wet with the liniment; it will heal without being sore.

Vinegar applied to fresh cut instead of turpentine will take out soreness.

Earache: A few drops of warm castor oil in the ear and apply warm cloth. Warm rabbit oil is also recommended.

Felon: Apple small fly blister and felon will come to the surface and can be taken out with a needle.

Mustard Plaster: Made with white of egg will not blister while the results are good.

Equal parts ground mustard and flour mixed to smooth paste with boiling water, apply while hot. This is a noted physician’s way to make mustard plaster.

For Burns: Apply flour and cold water.

White of egg over burn or scald is soothing and cooling. If quickly applied it will prevent inflammation, besides relieving the stinging pain.

Pain from a burn may be lessened by quickly appling a thick coat of Vaseline, covering well with flour, then wrapping with a soft cloth of medication cotton.

Sweet oil applied to burns will ease the pain almost instantly.

Quickly cover the burn with a thick coating of lard, then cover with soda over the lard.

For Coughs and Colds: An excellent remedy for a cough and one which the children find palatable, is made by boiling together one quart of water, ten cents’ worth each of rock candy and hoarhound candy, a teaspoon of vinegar and one lemon, peeled, until it is of the thickness of any syrup.

For a cold or sore lungs, mix thoroughly two level tablespoons sweet oil (or lard), a teaspoon each of turpentine and camphor, a half teaspoon of quinine, one-half teaspoon kerosene. Rub on chest and throat at night, while hot.

Camphorated oil is good for colds and pneumonia. Shave an ounce of camphor gum very thin in four ounces of olive oil. Apply warm.

For Colds and Coughs: Place a lemon in baking dish and leave it in the oven until soft, squeeze the juice and pulp from the lemon and mix thick with granulated sugar. This will give relief and has a merit of being harmless.

Colds: The night of having taken a fresh cold take a hot foot bath for twenty minutes, as hot as can be borne. Rub feet well with a coarse towel, wrap in warmed blanket and go to bed. Drink a good hot lemonade or milk to open pores. Take one or two cold tablets. Best to stay in bed, or at least in the house, next day to insure even temperature.

Poison from hedge of vines may be prevented from spreading by the application of gasoline, if applied quickly.

Proud flesh may be cured with dry flour

Indigestion and constipation may often be prevented by drinking a generous quantity of warm salt water every morning, or, if necessary, fifteen to thirty minutes before each meal.

Small quantity of salt eaten by patient suffering from indigestion will often settle the stomach. In more severe cases, hot applications will usually bring relief.







For chapped hands, use lemon juice and glycerine

For cleaning the teeth, salt is very good. It preserves and whitens the teeth and hardens the gums. Either use salt water or moisten brush in water and dip in salt. This always leaves a pleasant taste in the mouth.

To prevent sneezing in church or any audience, press tip of forefinger close up under the center of nose when it is coming on and it will quickly disappear.

Hiccoughs can sometimes be stopped by pressure with fingers near the heart, at point where the ribs begin to divide.

If a sprig of parsley dipped in vinegar is eaten after an onion, no unpleasant odor from the breath can be detected.

To Prevent Caked Breast: Take one tablespoon of fresh lard and one teaspoon of ground black pepper. Cook this till it smokes over flame. Put it in an empty salve box. If a nursing mother feels any pain of lump in breast put the above cold, but thick, on lump and cover with woolen cloth. Repeat each day. No matter how bad, in three days all soreness will disappear, no lancing necessary. This will not dry up milk. We use this remedy on fresh milk cows with swolen udders. Apply morning and evening until udder softens.



FOR STOCK AND POULTRY

For Wormy Hogs: Give two tablespoons gasoline in pail of water or swill twice a week.

For Hog Cholera: Make a strong tea of cedar tree tops. Feed in a mush or slop of bran to all that will eat; drench those that are too sick to eat. This seldom fails.

For Fistula: Fill the hole with crude petroleum.

For Sore Neck: Melt lard, then with a knife shave as much stove polish (such as Rising Sun) in the lard as can be stirred into it. Apply the same as any salve, but only when horse is working. While it will do no harm, yet it will do no good unless the collar is working on it. This is for sore neck, not a disease.

For Roup: Give a piece of tobacco the size of a pea to chickens affected twice a day until cured. Also put tobacco in all drinking water.

Dissolve an ounce of sulphuric acid and a pound of copperas in a gallon of water. Put this in drinking water, one tablespoon to a gallon of water. Separate affected chickens and give them nothing else to drink. This is poison.

Bowel Trouble: Use extract of jamacia, a teaspoon to a gallon of water, for chicks.

For old hens, Venitian Red in the drinking water.

For Wire Cuts: Equal parts sugar, turpentine, soft soap and lard.

Cowgirl
September 14th, 2005, 09:58 PM
1925 Missouri Farm Womens Cookbook ..Equivalents in Measuring

¼ teaspoonful =1 saltspoonful

3 teaspoonfuls =1 tablespoonful

½ fluid ounce =1 tablespoonful

16 tablespoonfuls =1 cupful

8 fluid ounces =1 cupful

1 liquid pint =2 cupfuls





Dry Liquid

2 pints = 1 quart 4 gills = 1 pint

8 quarts = 1 peck 2 pints = 1 quart

4 pecks = 1 bushel 4 quarts = 1 gallon



APPROXIMATE WEIGHTS OF COMMODITIES

Sugar—Granulated 1 cupful = ½ lb.

Sugar—Brown 1 cupful = 1/3 lb.

Sugar—Confectioners’ 1 cupful = 1/3 lb.

Lard 1 cupful = ½ lb.

Butter 1 cupful = ½ lb.

Cornstarch 1 cupful = 1/3 lb.

Flour 1 cupful = ¼ lb.

Rye Flour 1 cupful = ¼ lb.

Tapioca 1 cupful = 6 ½ lbs.

Oatmeal 1 cupful = 1/3 lb.

Rice 1 cupful = ½ lb.

Raisins (Cleaned) 1 cupful = 6 oz.

Currants (Stemmed) 1 cupful = 6 oz.

Cocoanut (dry) 1 cupful = ¼ lb.

Cocoa 1 cupful = ¼ lb.

Walnuts in shell 1 pound = ½ lb. shld.

Pecans in shell 1 pound = ½ lb. shld.

Walnuts, chopped 1 cupful = ¼ lb.

Pecans (shelled) 1 cupful = 1/3 lb.

Almonds (shelled) 1 cupful = ¼ lb.

Chopped Meat (packed) 1 cupful = ½ lb.

Chocolate 1 square = 1 oz.

Beans (dry) 1 cupful = ½ lb.

Cowgirl
September 14th, 2005, 10:01 PM
1925 Missouri Farm Womens Cookbook .. Household Hints “Waste not, want not.”

COOKING HINTS

If potatoes are put in hot water for about fifteen minute sbefore pitting in oven, it will hasten the baking.

When preparing white potatoes or sweet potatoes for the oven, rub them with lard; thiey will taste better and skin comes off easily.

When cooking old potatoes, add sweet milk to the water in which they are boiled.

When cooking green vegetables, a little soda added to the boling water before putting in the vegetables will keep them in fresh color.

Boiled ham will be juicier if started with boiling water instead of cold water.

Tough meat will be made tender if placed in vinegar water for a few minutes.

If you will first let the water in double boiler come to a boil, then add oatmeal slowly, stirring only a very little, when first added, that delicious nutty flavor will be retained.

When frying eggs, dust a very little flour in your skillet. This will prevent fat from popping out on your floor or stove.

A pinch of salt will make egg whites beat more quickly.

Run pumpkin through food chopper before cooking for pies. Will save time and fuel.

Dry salt rubbed onto hot griddle before frying pancakes will prevent sticking.

If about one-third teaspoon of vinegar is added to doughnuts they will keep fresh longer.

A tablespoon of vinegar in the lard in which doughnuts are fried will prevent their being greasy.

If your boiled salad dressing curdles in making, a few turns of the egg beater will set it right.

To remove burned surface of bread or cake a grater is much more satisfactory than a knife.

Rose geranium leaves make nice flavoring for cake and jellies.

When making cake a tablespoon of hot water beaten in the last thing will make it light and fluffy.

Cakes that are to be eaten hot require only a small amount of fat.

A few drops of lemon juice make cake frosting very white.

To have custard pie of an even, nice brown when baked, sprinkle a little sugar over the top just before putting in the oven.

When cooking an article that requires sugar and also flour for thickening, mix flour and sugar together and add to the mixture and the flour will not get lumpy.

A pinch of salt added to the flour used for thickening gravy, before mixing it will water, helps to keep it from becoming lumpy.

To keep lemons fresh a long time, invert over them a glass or earthenware dish that fits closely.

When putting up fruit, pour some melted paraffin in the lid to make it air tight.

If in cooking you have accidentally put too much salt in anything, a small amount of brown sugar will counteract it.

In place of flour use one teaspoon of ground tapioca for thickening in fruit pies.

KITCHEN HINTS

Tea stains can be removed from china with salt and vinegar.

Black can be easily removed from cooking vessels if soap is rubbed on the bottom of the vessles before putting them next to the fire.

Put salt on anything burning on the stove, to kill smoke and smell.

When making fruit pies, place a funnel of white paper in the center of each to prevent their boiling over.

When cooing a big dinner it will be found a great help to keep a dishpan of water handy in which to wash dishes and utensils as you are through with them.

When using a recipe which calls for whites of eggs only and you are not ready to use the yolks just then, put same in cup, pour cold water over them and set in a cool place until ready to use them; then pour off water and yolks will be nice and moist. Otherwise they dry on top and cannot be mixed nicely.

Boiling liquids, jellies or fruits may be turned into glass without breaking vessel if the bowl of a silver spoon be pressed on the bottom while filling.

To keep hand from slipping when tightening hot fruit jars use a piece of sand paper to grasp lid.

To keep lard from getting rancid, put a thin layer of salt in the bottom of jar in which the lard is poured.

Lard will be whiter if a teaspoon of baking soda is added after lard is started to render.

To keep cake moist, put a good sound apple in cake box.

A pan of lime kept in the cupboard with jams and preserves will prevent moulding.

Red ants can be kept out of the pantry if a small quantity of green sage is placed on shelves.

Singe chickens with brown paper and they will never be smoked.

A paper pocket neat the stove and cabinet to hold old papers to use for various things is a time and step saver. Tissue paper from oranges of from shoe boxes may be used in various way.

Stick toothpicks in top of one-crust or soft pie when it is to be wrapped to take social picnic. They keep the covering from getting into the frosting.

When measuring less than a cupful of solid fats, try this: For one-third cup of butter or lard, fill measuring cup two-thirds full of water, then press in fat until water reaches the cupful mark; drain off water and there will be exact measurement.

The presence in the kitchen of a box of growing parsley will add a touch of flavor to the palate when minced and sprinkled on vegetables, salads or soups. This should not be done too lavishly or too often, but its finish sometimes make all the difference in the world in appetite and digestion.

HINTS ON LAUNDERING

Mix bluing in small amount of hot water, then and to rinsing water and clothes will not be streaked even in hard water.



A teaspoon of borax in the last water in which clothes are rinsed will whiten them surprisingly. Pound the borax so it will dissolve easily. This is especially good to remove the yellow that time gives to white garments that have been laid aside for two or three years.

Silk hose will wear longer if washed in cold water.

Hang sheets and table limens by both hems. Hems will not fray out and articles will iron more easily.

Rub flat irons on cedar twigs and starch will not stick to them.

To remove tar of engine grease from cloth, rub the spots well with lard before washing.

To set the color of pink, blue and lavender, use one ounce of sugar of lead in a bucket of water. Soak over night.

Washing fluid: Dissolve a small can of lye in five quarts of soft water, then stir in two ounces of liquid ammonia and two ounces of salts of tartar; mix well and bottle tightly corked. Not only is this a great labor saver, it also brings good results with absolutely no injury to the most delicate fabrics. Fill boiler two-thirds full of water; first wash bad stains from white clothes and “(with the exception of sheets, pillow cases, etc., which may be put in dry) soap well before putting in boiler. A half bar of laundry soap, shaved, and one-half cup of the fluid are then added. Boil twenty minutes, punching the clothes down frequently. Take from boiler and put in tub of cold water. Just a slight rubbing is necessary to free the clothes from the soap; then rinse in blued water. They come from the line spotlessly clean, without any of the hard rubbing that makes washing a drudgery.

To bleach woolen garments: Soap over night in solution made of one part peroxide to ten parts water, to which is added borax in proportion of one tablespoon to a gallon of water.

To shrink gingham or cotton goods: Dissolve small handful of salt in a pint of boiling water in large dishpan. Lay goods in folded and pour boiling water over. Work about until every thread is wet. Hang on line lengthwise without wringing. When dry, dampen and iron with hot iron.

In shrinking material, a teaspoon of powdered alum with a handful of salt in a gallon of boiling water poured over the goods will keep the color from fading, especially red. Pour off the solution and pour on fresh boiling water, let dry and iron.

Kerosene will remove stains of almost any kind from clothing. Apply to spots before putting in the boiler.

To remove trade marks from flour sacks: Soak sack in kerosene for about thirty minutes. Wash in hot suds, boil about fifteen minutes.

To color yellow that will not fade, get fifteen cents’ worth of Bichromate of Potash and ten cents’ worth of sugar of lead. Dissolve the potash in about three gallons of luke warm water; also dissolve the sugar of lead the same way. Dip the material (which has been wring out of water) in the potash, hold up and air and dip again; hold up and air and wring out and dip in sugar of lead the same way you do the potash; then wring and dip the second time in the potash and sugar of lead. Then wring out and dry.



REMOVING STAINS

Blood Stains: Wash in cold water until stain turns brown, then rub with naphtha soap and soak in warm water.

Brass Stains: Rub either lard of olive oil on stain, then wash in warm water and soap.

Fruit Stains: Fresh fruit stains may be removed from linen by pouring boiling water through the stained portion while it is dry.

Coffee Stain: Same as for fruit stains.

Glue: Apple vinegar with a cloth.

Grease: Place a blotter over the stain and iron with a very hot iron.

Grass Stains: Wash with naphtha soap and water; or if colors are not delicate apply ammonia and water at once. If in cotton, wash in alcohol.

Ink Stain: Soak in sweet or sour milk or wet stain in oxalic acid.

Iodine: Dampin spots with spirits of camphor until they disappear.

Rust: Soak spot with lemon juice, then cover with salt, let stay in sun for several hours or until stain disappears. Rinse thoroughly. Use on white goods only.

Iron Rust: Boil a cup of rice in two quarts of water thirty minutes, let stand over night, then strain thrgouh cheese cloth. Soak spots in rice water four or five hours, then rinse in clear water.

Milk: Wash out while fresh in cold water.

Mildew: Wet stain with peroxide, pour boiling water over, repeat until stain disappears.

Pour boiling water on two ounces of chloride of lime, then add three quarts of cold water. Steep linen twelve hours, when every spot will be extracted.

Tea and Coffee: Wet spot with cold water, cover with glycerine, let stand two or three hours, then wash with cold water and soap. Repeat if necessary.

To remove chewing gum from woolen clothing, rub with gasoline.



HINTS ON MENDING

Darning is an important part of sewing. Table linen, napkins, towels, sheets, pillow cases, handkerchiefs, laces and small fractures in clothing should be neatly darned. This kind of mending looks well and lasts long.

Patching is another important art. A patch should run the way of the cloth mended; it should be laid even. When on white muslin, have the patch of a thinner quality than the original material or it may tear out.

Each week all clothing from the wash should be carefully examined and repaired; a rent should be mended at once, before the edges stretch or ravel. Sheets with small breaks can be darned; a patch sometimes avails for a long time; a sheet can be made to double is existence by sewing the selvedge edges together, tearing down the center of the sheet and hemming it all around.

Worn-out table cloths, which have prolonged their existence by virtue of neat darns, can become napkins or make, the edges being fringed, very soft towels for invalids; and hemmed, are valuable for covering meats and cakes.

MISCELLANEOUS HINTS

To make a stove polish shine more easily, add a little turpentine.

To renovate a stove that has become rusty, before attempting to polish go over surface with vinegar. It is often advisable to apply a second coat after first has dried, then polish.

To clean mica in stoves, wash with vinegar.

When polishing a stove, a paint brush will save the hands.

For cleaning windows, wring a chamois skin out of warm water and wipe off windows. No drying is required.





When washing windows, add a little kerosene to the water and flies will stay off.

Window shades can be cleaned with a rough flannel cloth dipped in flour.

When wiping up the linoleum, add two tablespoons of a kerosene to a gallon of water to brighten it.

Cold water and soda will help remove grease spots from floor.

For cleaning hard oiled or varnished woodwork use equal parts turpentine, linseed oil and strong vinegar. Keep well shaken and apply with a soft cloth. An old stocking is good.

For water-stained varnish, dampen cloth in spirits of camphor and rub on spots; they will disappear as if by magic.

To Clean Silver: Place silver in an aluminum pan, sprinkle with soda and cover with water; heat to boiling point. Wash and dry. All stains and tarnish will have disappeared. Either solid or plated silver may be treated in this way.

Place in an aluminum pan, cover with buttermilk and let stand over night; wash and dry.

Place silver in a pan, add a teaspoon of salt and one of soda to each quart of boiling water; place an aluminum spoon with silver, and boil in this water about five minutes. Wash and dry.

A little milk added to the water in which silver is washed will help to keep it bright.

To Clean Copper: Rub with salt and vinegar mixed together.

Cracks in walls may be filled with plaster of paris mixed with vinegar. Vinegar is better than water, as it doesn’t set so quickly, but forms a putty-like paste that can be easily manipulated and finally becomes very hard.

Orange juice will be found a good polish for patent leather.

Lard rubbed thoroughly into new oilcloth will prevent its sticking to dishes and peeling off.

A little soap applied with the point of a lead pencil will remedy a squeaking hinge.

When a water pitcher has become brown inside from hard water, let milk stay in the pitcher until it becomes sour, when your pitcher will wash as bright and clear as new.

Hold a new pen point in the flame of a match for a second, to burn off the oily finish that prevents the free flow of ink to the point.

A little salt added to the water in which cut flowers are placed will keep them nice and fresh looking for a long time.

Whitewash the inside of your wooden flower boxes before putting in the soil and plants. This will preserve the box and prevent insects.

Library Paste: Handy in home, office and school room. Dissolve one and one-half teaspoons powdered alum in a pint of cold water and set to boil; rub a heaping tablespoon of flour smooth in a little water and stir into alum water. Let boil up, add a few drops of oil of cloves or whole cloves. Alum prevents souring; cloves prevent moulding.

To clean crust off skillets that gathers from long usage, put in oven and let burn off. Take out once a day, scrape and wash, continue till skillets are nice and smooth.

Soak lamp wicks in vinegar and let them dry before using. The light will be more brilliant and will not be so apt to smoke.

If your curtain rods are a little hard to get through the hems of your curtains try using a thimble over the end of the rod.



A blunted sewing machine needle may be sharpened by sticking through a piece of sandpaper.

To make ferns healthy and grow fast, put a piece of fresh meat in the pot every few weeks; must not be salty.

To make geraniums bloom, use bloody chicken water.

The soft leaves of catalogues torn into bits, moistened well and scattered over matting floor covering aids wonderfully in removing lint and dust when sweeping.

For the Hair: As a hair wash and tonic lemon juice has no equal. Dip the hair in a basin of warm water. Take half a lemon; rub the juice well into the scalp, dipping the head into the water and rubbing. Then take a basin of fresh warm water and rinse thoroughly. Dry the hair by rubbing with a soft towel. No soap used. The lemon juice removes all grease and dirt, leaving the hair soft and glossy. It is a tonic to the scalp, delays the hair from turning gray, prevents falling out and induces new growth.

FARM AND GARDEN HINTS

To Kill Gooseberry Worms: Dissolve two tablespoons of Hellebore in three gallons of water and spray bushes as soon as worms appear. Repeat of the first dose is not sufficient.

To Keep off Mosquitoes: Rub exposed parts with kerosene.

Spray for Flies: Heat two pints of lard or old butter, add a pint of pine tar, stirring well; remove from fire and add a gallon of kerosene, stirring again until well mixed. Use in the usual way with a sprayer.

To Destroy Mites: Paint roosts with house paint.

Rats do not like sulphur; sprinkle it plentifully where they run.

Write the date on eggs to be set under a hen for hatching with indelible pencil; the writing will not wear off or become dim.



HERBS FOR WINTER USE

While the earth is filled with the warmth and flow of the midsummer sun, and vegetation is in its prime, the housekeeper should make provision against the time when frost shall have blighted all delicate green things.

Much of the comfort and happiness of our daily lives comes from little things; the flavors and perfumes used in the household exemplifying this. Strong flavors and perfumes are offensive to most people, and the housekeeper should guard against their use. On the other hand, a judicious use of aromatic and fragrant herbs improves the flavor and adds to the healthfulness of many kinds of food, while household linen retains its sweetness and freshness if the right kind of herbs have been mingled with it.

The garden and the country fields and roadsides supply nearly all the herbs that are required in the ordinary household.



When to Gather and How to Use Herbs

Select the afternoon of a warm, sunny day for collecting the herbs. They will then be free from external moisture, an important condition. Have plenty of large paper bags and twine. Tie the herbs in small bunches and put them in the bags, having the stem end of the bunch come to the tops of the bags. Draw the paper around the ends and tie, leaving a loop of the twine by which to hang the bag. Label each package and hang in a current of air in the shade. If this method is followed the herbs will be dried free from any dust and in their receptacles; they will retain more flavor than when dried uncovered.



The best time for collecting and drying most herbs is when they are beginning to blossom; however, some fragrant herbs—lavender, for example—should not be gathered until in full bloom, as the flowers are more fragrant than the leaves.

Some of the flavoring herbs should be kept in two forms: in the whole leaves and powdered.

Some of the Fresh Herbs should be employed for flavoring the vinegar which is used in making sauces and salads. Sage, savory, marjoram, thyme and parsley are in constant demand for soups, sauces and dressings. When it is possible to add chervil and tarragon and bay leaves to these the perfection of herb flavor can be obtained, a combination of all these herbs in soups and sauces giving better results than when only one herb is employed. Naturally only an infinitesimal quantity of each should be used. The perfection of such seasoning is attained when no one flavor predominates. For this reason the herbs should be combined in proportion to their strength. Sage is the strongest and very little of it should be used, except in pork, in any form, of when making potato or onion stuffing for a goose. In these cases the sage flavor should predominate.

Powdered herbs should never be used in soups of sauces. With the whole leaves combined in a bouquet garni it is possible to get the suggestion of each herb, and in no other way can this be attained.

A bouquet garni is made in this manner: Spread a small branch of parsley out flat; on this put one leaf of sage, one bay leaf, one sprig each of thyme, summer savory and sweet marjoram. If you have chervil and tarragon add a small sprig of each. Roll all together and tie with a bit of white thread. This bouquet will flavor a gallon of soup if it is allowed to infuse in it for one hour. It should infuse in a quart of sauce for half and hour.

Summer Savory, Sweet Marjoram, thyme, parsley and sage are herbs that should be found in every kitchen pantry. As sage is very strong-flavored, it must be used in very minute quantities in soups, sauces, meats and stuffings. But it is a valuable herb in case of sickness, and for that reason a generous quantity should be preserved.

Celery Leaves. Spread the bleached celery leaves on a plate and let them dry in a warm oven. Keep them in glass jar and use for flavoring soups and sauces when the fresh celery is not available.

Celery vinegar is made in the same way as tarragon vinegar.

Sweet Clover Grows Wild in nearly every section of the Northern and Western parts of the United States. In localities where it does not grow wild it is frequently cultivated for use in the linen-closet. It is a shrub, growing from three to five feet high, bearing loose racemes of white flowers. It gives to household linen a delightfully fresh perfume. While the sun is shining on the plants cut the branches of the flowers and leaves. Put in cheesecloth bags and place among the linen in boxes, and in drawers and on shelves.

Lavender is a native of the Southern part of Europe. It is cultivated in many gardens. Every part of the plant contains the fragrant oil, but it is more abundant in the flowers than in the leaves. Cut the flowers from the plants while the sun is shining. Put in cheese-cloth bags and place at once among the household linen.

To Make Mint Vinegar. Gather the green leaves, put them in fruit jars and pour over them good vinegar, allowing about three ounces of the mint to a quart of vinegar. Cover closely and put away for two weeks; shake the jars occasionally during the time, then strain through cheese-cloth and bottle. This vinegar may be used for sauce for lamb of mutton. To three tablespoons of mint vinegar add three tablespoons of plain vinegar, a teaspoon of sugar and one of minced parsley.

SIMPLE PRINCIPLES OF DIET

Men are ready to study the food in question, in order to fatten their cattle and have their horses in the best possible condition. Is it too difficult for women, when health, happiness and prosperity of the human race depends so largely on proper food?

All foods, normally developed, handled under sanitary conditions and wholesomely prepared, possess nutritive value. Each woman must learn which are best adapted to the particular needs of her family. The body is different from other machines in that growth, work and repair all go on at the same time. Food supplies these needs for growth and repair, and the fuel.

All foods, from whatever source, fall within five groups:

“In Group I are the foods rich in protein:

Lean meats Cheese

Poultry Eggs

Fish Dried Beans and Peas

Oysters Lentils

Milk Nuts

“These are the foods that make for growth and repair. The body has capacity to use only a given amount of this foodstuff. Amounts taken in excess are not only wasted, but are positively harmful.

“In Group II are foods rich in starch:

Bread Potatoes

Crackers Hominy

Macaroni Tapioca

Spaghetti All cereals and breakfast

Noodles foods, meals and flours

Rice

“These furnish heat and must be converted into sugar before they are used by the body.

“In the Group III are foods rich in sugar:

Cane and beet sugar Preserves

Syrups Dried fruits

Honey Cake and cookies

Candy Sweet puddings and sauces

Jellies

“In Group IV are foods characterized by fats:

Butter Salt pork

Cream Bacon

Lard and other cooking fats Salad oils

“Groups II, III and IV are economical sources of heat and energy. The body uses what it needs and tends to store up excess as fatty tissue. In Group V are foods depended upon for mineral matter, vegetable acids and body regulating substances:

Apples Beans

Pears, etc. Greens of all kinds

Berries Tomatoes

Oranges Squash

Lemons Beets

Bananas Carrots

Melons Onions

Green vegetables Turnips

Salads Cabbage

Lettuce Potatoes

Celery Other fruits and vegetables,

Cress raw and cooked fresh, and

Green peas dried.

To have a well balanced ration each group should be represented in the day’s dietary, preferably in each meal. Duplicates in various classes should be avoided.

Cowgirl
September 14th, 2005, 10:04 PM
1925 Missouri Farm Womens Cookbook ..How to Cook Husbands

A good many husbands are entirely spoiled by mismanagement in cooking and so are not tender and good. Some women go about it as if their husbands were bladders and blow them up. Others keep them constantly in hot water. Others let them freeze by their carelessness and indifference. Some keep them in a stew by irritating ways and words. Others roast them. Some keep them in pickle all their lives.

It cannot be supposed that any husband will be tender and good managed in this way, but they are really delicious when properly treated.

In selecting your husband, you should not be guided by the silvery appearance, as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be sure and select him yourself, as tastes differ. Do not go to market for him, as the best is always brought to the door. It is far better to have none, unless you will patiently learn how to cook him. A preserving kettle of the finest porcelain is the best, but if you have nothing but an earthenware pipkin it will do, with care. See that the linen in which you wrap him is nicely washed and mended, with the requisite number of buttons and strings nicely sewed on. Tie him in the kettle by a strong silken cord, called comfort; duty is apt to be weak. Husbands are apt to fly out of the kettle and be burned and crusty on the edge, since, like crabs and lobsters, you have to cook them while alive. Make a clear, steady fire out of love, neatness and cheerfulness. Set your husband as near this as seems to agree with him. If he sputters and fizzes, do not be anxious. Some husbands do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but no vinegar or pepper on any account. A little spice improves him, but it must be used with judgment. Do not stick any sharp instrument into him to see if he is becoming tender. Stir him gently; watch the while, lest he lie too flat and close to the kettle and so become useless. You cannot fail to know when he is done. If thus treated, you will find him very digestible, agreeing nicely with you and the children, and he will keep as long as you want, unless [end of volume; final pages missing]

Trust you'll enjoy this cookbook as much as I do....... Cowgirl

Shadows
November 2nd, 2005, 08:38 PM
Recipe Name: CIPAILLE OR CIPATE (LAYERED MEAT PIE)
Category: 18TH CENTURY
Serves: 8

2 Pound Boneless chicken meat
2 Pound Lean beef
2 Pound Lean pork
4 md Onions, coarsely chopped
1/4 Pound Salt pork, thinly sliced
2 Cup Potatoes, peeled and cubed
1 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg,
Each -cinnamon, allspice
2 Cup Chicken stock (approximate)

Traditionally this layered pie is best made with game.
Failing a supply of venison or pheasant it can be made
with a mixture of meats and poultry as is this recipe.

Servings: 8 to 10

Pastry for double crust pie Cut chicken, beef and pork
into 1 inch cubes and place in a large bowl. Combine
with onions; cover and refrigerate for at least 12
hours or overnight.

Arrange salt pork evenly in the bottom of a 3 quart
casserole, preferably cast iron with a cover. Layer
with 1/3 of the meat mixture and 1/3 of the potatoes;
season with 1/3 of salt, pepper and spices. Roll out
half of the pastry slightly thicker than for a normal
pie and arrange on the potato layer, cutting a small
hole in the centre. Repeat with 2 more layers of meat
and potatoes seasoned with salt, pepper and spices.
Cover with remaining pastry, cutting a small hole in
the centre.

Slowly add enough chicken stock through the hole until
liquid appears. Cover dish and bake in a preheated 400
deg F oven for 45 minutes or until liquid simmers.
Reduce temperature to 250 deg F and continue to bake,
covered, for 5 to 6 hours more or until top crust is a
rich golden brown.

Source: A Taste of Quebec by Julian Armstrong

Shadows
November 5th, 2005, 08:24 AM
Recipe Name: CHERYL'S COMFORTING MACARONI AND CHEESE
Category: MAIN DISH
Serves: 6

SOURCE CHERYL (1974)

3 Cup elbow macaroni
1 Pound hot or sweet Italian sausage, or mixture of both
1 Large green pepper, diced
1 Large onion, diced
3 Tblsp butter
3 Tblsp flour
2 Cup milk
2 Cup shredded sharp Cheddar cheese
1/4 Cup grated Parmesan cheese
1 1/4 Tsp. Tabasco sauce, more to taste
1 Tsp. salt
1 Clove garlic, minced

Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.
In a 12 inch skillet over medium-high heat, cook sausages until well browned on all sides and cooked through, turning frequently, about 15 minutes. Remove sausages to cutting board.
In drippings remaining in the skillet over medium heat, cook pepper and onion until tender, about 8 - 10 minutes, stirring occasionally. remove to a large bowl. When sausages are cool enough to handle, cut them into 1/2-inch-thick slices; add to bowl with vegetables.Preheat oven to 375f. Grease 12x8-inch baking dish. In 2 quart saucepan over medium heat, melt the butter. Stir in the flour; cook 1 minute. Wisk in the milk gradually. Heat to boiling, stirring frequently. Remove from heat. Stir in the cheeses, tabasco, garlic and salt until cheese melts. Stir frequently.
In a large bowl combine the sausage, macaroni, and cheese sauce. Spoon into prepared baking dish.
Bake for 20 - 25 minutes until mixture is hot and bubbly.

Shadows
November 5th, 2005, 08:42 AM
Recipe Name: BISCUITS AU CHOCOLAT
Category: 18TH CENTURY
Serves: 6

SOURCE FARMER & FARMER

2 oz unsweetened chocolate (2 squares)
grated (I use Mexican chocolate)
8 egg whites stiffly beaten
1 cup sugar
4 egg yolks
1/2 Cup flour

This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.

ladyjacquie
November 8th, 2005, 07:34 AM
Here is a redipe that my mother got from Jacqueline Kennedy when she was the First Lady. It is awesome!!!!!

6- 11/2 lbs. Lobster
8 cusps boiling water
3/4 C. butter
4 Tbs. flour
11/2 tsp. salt
2 Tbs. dry white wine
4 Tbs. chopped mushrooms
1 Tbs. grated Parmesan cheese

Drop lobsters into rapidly boiling water. When water returns to a boil cook lobsters for 15 minutes; remove and cool. Boil the water rapidly until it is reduced to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the head. Remove meat from the claws and body and cut into 1- inch pieces.Place body shells in a shallow baking pan. Melt 4 Tbs. butter in a saucepan; add flour and salt. Gradually add the 2 cups reduced liquid, stirring constantly until smooth and thickened. Cook 15 minutes, stirring frequently. Add wine, mushrooms and the remaining butter. Spread a little sauce on the bottom of each shell. Add lobster meat; top with the rest of sauce and sprinkle with cheese. Place 3-4 inches from heat in a preheated broiler and broil about 5 minutes, until mixture is hot and lightly browned. Serves 6.

ladyjacquie
November 8th, 2005, 07:44 AM
Sorry for the spelling in my last post but its very early in the morning. I could not sleep. :D
This is a recipe that my mother got from Mamie Eisenhower when she was First lady.

1/2 C. butter
1 C. sugar
2 egg yolks
1 Tbs. cream
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 1/2 C. flour

Mix and sift flour, baking powder and salt. Cream butter, add sugar slowly and cream until fluffy. Stir in well beaten egg yolks and vanilla extract. Add sifted dry ingredients alternately with the cream. Chill for 1 hour, roll and cut in any desired shapes. Sprinkle with sugar before baking.
Bake in a 350-375 degree oven for 10=12 minutes.

Olga
November 9th, 2005, 09:23 PM
Thanks for sharing the recipes of Notarity, will diffinately try M. Eisenhower's Cookies...the suggestion, as appreciated as the recipe is, it would be even nicer if in the future you were to include the recipe name or even " what it is " in body of your recipe............

Curious, did your mother know these First Ladies Personally?

TY .. Cowgirl

Shadows
November 19th, 2005, 07:30 AM
Recipe Name: STUFFED PICKLED PEPPERS
Category: 18TH CENTURY
Serves: 12

SOURCE OLD TIME PICLING AND SPICING RECIPES

12 Medium Green Peppers
2 Cup Cabbage,finelly-chopped
1 Cup Onion, Chopped and peeled
1/2 Cup Green Pepper,Chopped
1/2 Cup Sweet Red Pepper, chopped
1/2 Cup Celery, Chopped
1 Tblsp Mustard seeds
1/2 Tblsp Celery seeds
1/4 Cup Horseradish, fresh grated or prepared
1/4 Cup Salt
1/4 Cup Brown Sugar (packed)
1 Pint Cider Vinegar
1/2 Tsp. Cayenne Pepper
1 Tsp. Paprika
1/2 Tsp. Dry mustard
plus for pickling brine
3 Pint Cider Vinegar
1 Quart Water
1/2 Cup Salt
1 Tblsp Celery seed
1 1/2 Tblsp Mustard seed
4 Tblsp Whole Cloves
2 Tblsp Whole Allspice
1 3 inch Cinnamon stick, broken
2 Blades Mace or
1 Tsp. Ground Mace
Olive Oil, 1/2 cup per jar

A lot of trouble to make, but well worth while. Old time cooks called these and stuffed fruits "mangoes". They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans.
Serve whole as a salad or slice and use as garnish.

Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes. Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender. Drain and let cool. Combine chopped vegetables. Mix remaining ingredients ( down to pickling brine) and pour over vegetables and mix well. Stuff into peppers , do not pack too tightly. Place tops on peppers. Tie in place with cotton string. Place peppers in wide mouth jars or stone crock. Heat together in a agate or enamel kettle all of the brine ingredients except the oil.

Bring this mixture to a boil; pour over stuffed peppers. Let cool. To each 3 peppers in a jar or crock add about half cup olive oil. Cover. Let stand in a cool place 10 days or longer before serving. To serve remove string, drain peppers.

Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.

Shadows
December 10th, 2005, 10:56 AM
Recipe Name: BOILED BACON AND CABBAGE
Category: IRISH
Serves: 4

2 1/2 Pound Collar of bacon
Medium-sized cabbage


(NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When
people here want what North Americans call bacon, they ask for "rashers"
or "streaky rashers". As far as I can tell, "collar of bacon" is a cut
from the hock, picnic shoulder, or shoulder butt (I am here using terms
from the diagram in THE JOY OF COOKING). You want any thick cut of pork,
with or without bones, about four inches by four inches by four or five
inches. It does not have to have been salted first, but if you want to
approximate the taste of the real Irish thing, put it down in brine for a
day or two, then (when ready to cook it) bring to a boil first, boil about
10 minutes, change the water, and start the recipe from the following
point. .

Place the joint in a pot, cover with cold water and bring to the boil,
Remove the scum that floats to the surface. Cover and simmer for 1 1/2
hours (or 30 minutes per pound). Cut cabbage into quarters and add to
pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your
liking. (Test constantly: don't overdo it!) Drain, and serve with
potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you
can get it) HP sauce.



- - - - - - - - - - - - - - - - - -

Shadows
February 26th, 2006, 09:27 AM
Not sure of the age on this one, but I got it from an old Amish woman that has lived in this area for over 75 years....

Recipe Name: Amish Chicken and Corn Soup
Category: SOUP
Serves: 6

1/2 stewing hen or fowl
2 Quart chicken stock or broth
1/4 Cup onion, coarsely chopped
1/2 Cup carrots, coarsely chopped
1/2 Cup celery, coarsely chopped
1 Tsp. saffron threads (optional)
3/4 Cup corn kernels
1/2 Cup celery, finely chopped
1 Tblsp parsley, fresh chopped
1 Cup egg noodles, cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove
and reserve the stewing hen until cool enough to handle; then pick
the meat from the bones. Cut into neat little pieces. Strain the
saffron broth through a fine sieve.

Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.

ems911brat
March 27th, 2006, 06:28 PM
French Canadian Tourtiere

Makes 1 - 9 inch pie


Prep Time: 25 Minutes
Cook Time: 40 Minutes
Ready in: 1 Hour 5 Minutes

" Traditional French Canadian Tourtiere (meat pie),
served on Revellion (Christmas Eve). "


1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie


Directions

1 Preheat oven to 425 degrees F (220 degrees C).

2 In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.

3 Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.

4 Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.



Makes 1 - 9 inch pie


Nutrition at a glance
Servings Per Recipe: 8 amount
per serving

Calories 388
Protein 13g
Total Fat 27g
Sodium 706mg
Cholesterol 43mg
Carbohydrates 22g
Fiber 2g

ems911brat
March 27th, 2006, 06:34 PM
Eastern Slovak Sour Potatoes

Melt - 4 T. Butter
Add - 3 T. Flour
Cook - into a golden colored roux
Add - 1 med. onion (chopped)
Cook - till lightly browned
Add - 1 c. chicken stock
Stir - till smooth
Add - 2 t. parsley (chopped)
1/2 t. lemon pepper
2 slices bacon (cooked, drained, cooled, crumbled)
1/2 lemon rind (grated)
1/2 bay leaf
Simmer - 5 minutes
Add - 6 Lg. Potatoes (cooked and sliced or cubed)
2+ T. vinegar (to taste)
Stir - ingredients together
Simmer - 15 minutes
Remove - bay leaf
Serve - Hot


My grandmother would be about 115 years old now, she belonged to a "Homemakers Club" in Detroit I found this one in a box of old papers years ago, so unfortunately I do not have a date or who gave it to her originally.

ems911brat
March 27th, 2006, 06:44 PM
Black Forest Cake
(Schwarzwaelder Kirschtorte)

Ingredients:

PASTRY:
1 2/3 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (butter-) milk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup Schwarzwaelder Kirschwasser (I used home-made cherry liquor)
FILLING:
1 cup sugar powder
1 pinch salt
1 can (0.5 liter) pitted cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon kirschwasser
TOPPING
1 square semisweet chocolate, or remaining crumbs
Cooking:
Preheat oven to 350 degrees F (175 degrees C).

Grease or Line the bottoms of two 8 inch round pans with parchment paper circles

Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy.

Add eggs and beat well.

Add vanilla.

Add flour mixture, alternating with milk, beat until combined.

Pour into 2 round 8 inch pans.

Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes.

Cut each layer in half, horizontally, making 4 layers total.

Sprinkle layers with 1/2 cup Kirschwasser.

In a separate bowl, whip the cream to stiff peaks.

Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.

Add sugar powder, and a pinch of salt. Beat again.

Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).

Frost top and sides of cake.

Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Or you can use the remaining crumbs to sprinkle the sides of the cake.

Guten Appetit!

NOTE:
On my fathers side my grandmother was Swedish, and my grandfather was German and British/Scot/Irish Mix.. If you have ever seen a stubborn Swede and a Stubborn German together, well you get the idea. So I have many recipes from BOTH. My mother was French Canadienne.... OK so where did I get the RED hair from ;-)

ems911brat
March 27th, 2006, 06:47 PM
Swedish Meatballs ( Kottbullar )

Base Recipe:

Most widely known of all Swedish dishes, these tiny succulent balls typify the Scandinavian homemaker;s genius in ground meat cookery.{omitted} Some cooks add a pinch of sugar, a dash of paprika, or chopped mushrooms to the gravy.

Set out a large heavy skillet with a tight fitting cover.

Set out:
1 cup ( 3 slices ) fine dry bread crumbs

Lightly mix together in a large bowl
1/2 c. of the bread crumbs
1 lb. ground round steak
1/2 lb. ground pork
1/2 c. mashed potatoes
1 egg, beaten
1 t. salt
1/2 t. MSG ( optional )
1/2 t. brown sugar
1/4 t. ground pepper
1/4 t. allspice
1/4 t. nutmeg
1/8 t. ground cloves
1/8 t. ground ginger

Shape mixture into balls, about 1" in diameter.

Roll balls lightly in remaining bread crumbs.

Heat in the skillet over low heat:
3 T. butter

Add the meatballs and brown on all sides.

Shake pan frequently to brown evenly, and to keep balls round.

Cover and cook about 15 minutes or until thoroughly cooked.

Keep meatballs hot for smorgasbord.

Makes about 3 dozen meatballs

To serve meatballs for a dinner follow above recipe.

Remove meatballs from skillet.

Blend together in skillet - with the contents of the skillet:
2 T. flour
1/4 t. salt
few grains of pepper

Heat until mixture bubbles.{omitted} Stirring constantly.

Gradually add:
1 cup cream
1 cup beef broth

Return meatballs to skillet, and cover.

Simmer 30 minutes.

Serve the meatballs in the gravy. These are great with wide egg noodles.

Makes 6 servings

ems911brat
September 5th, 2008, 08:57 PM
Maine Baked Beans
Compliments of Dysart's Truckstop and Restaurant

Ingredients:

1 quart Maine Yellow Eye Beans
1 large onion
1/4 lbs salt pork
1/2 tsp white pepper
1/4 Cup brown sugar
2 Tbsp ground mustard
1/2 Cup molasses
1 tsp salt

Directions:

Soak beans overnight.

Add the rest of the ingredients the next morning.

Bake at 350 degrees all day.

Make sure to add water while they are cooking.

Nothing is better than a hearty dish of beans with breakfast. Great with Brown Bread too!


In Maine my grandfatherr-in-law would eat these with cole slaw and brown bread for 'supper'.