Substitutions

1 Tbsp. cornstarch (for thickening) = 2 Tbsp. flour (approximately).

1 c. sifted all-purpose flour = 1 c. plus 2 Tbsp. sifted cake flour.

1 square chocolate (ounce) = 3 or 4 Tbsp. cocoa plus 1/2 Tbsp. fat.

1 tsp. baking powder = 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar.

1 c. bottled milk = 1/2 c. evaporated milk plus 1/2 c. water.

1 c. sour milk = 1 c. sweet milk into which 1 Tbsp. vinegar or lemon juice has been stirred; or
1 c. buttermilk.

1 c. sweet milk = 1 c. sour milk or buttermilk plus 1/2 tsp. baking soda.

1 c. cream, sour, heavy = 1/3 c. butter and 2/3 c. milk in any sour-milk recipe.

1 c. cream, sour, thin = 3 Tbsp. butter and 3/4 c. milk in sour-milk recipe.

1 c. molasses = 1 c. honey.

Chocolate Chip Cookies #2

Classic
Chocolate Chip Cookies

• 2 1/4 c. Flour
• 1 tsp. Vanilla
• 1 tsp. Baking Soda
• 2 Eggs
• 1/2 tsp. Salt
• 2 c. Dark Chocolate Chips (12 oz. pkg.)
• 1 c. (2 sticks) Butter, softened
• 3/4 c. Granulated Sugar
• 3/4 c. packed light Brown Sugar
• 3/4 c. Granulated Sugar
• 3/4 c. Light Brown Sugar, (packed)

Heat oven to 375

Stir together Flour, Baking Soda, and Salt.
Beat Butter, Granulated Sugar, Brown Sugar, and Vanilla
in large mixing bowl with mixer until creamy.
Add Eggs; beat well.
Gradually add dry mixture, beating well.
Stir in Chocolate Chips.

Drop dough onto ungreesed cookie sheet with teaspoon.
Bake 8 to 10 minutes.
Let cool on cookie sheet for about 1 minute before removing.

Makes about 5 dozon cookies.

Chocolate Dipped Marshmallows

By
Roger Tim Johnson

Melt 1 bag of Chocolate chips on low heat and keep hot.

Put a few Large Marshmallows in the Chocolate and roll them around so as to cover all sides of each Marshmallow.

When Marshmallows are completely covered, take out with 2 toothpicks... one in each hand... and set on a piece of Aluminum Foil to cool.

Repeat, until all the Chocolate is used.

GUMDROPS

From a
1923
cookbook

Soak 6 1/2 tablespoons granulated gelatin in 1 1/4 cups cold water until liquid is absorbed.
In a saucepan put 1 1/3 cups sugar, 1/2 cup white corn syrup, and 1 tablespoon water.
Stir until well mixed, color with green or red coloring and bring to boiling point.
Boil without stirring until mixture forms a soft ball when tried in cold water.
Add gelatin, stir over fire 1 minute, add 3 tablespoons lemon juice, strain and add a few drops oil of lime or cinnamon.
Let stand 5 minutes in cool place.
Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray.
Very gently level off the top with a knife.
Make impressions in cornstarch with end of knife handle.
Pour gumdrop mixture into impressions, using a teaspoon or a confectioner's funnel ---
---leave until firm.
Place in sifter and shake off extra starch, hold a moment in steam and roll in coarce granulated sugar.
(While one batch is hardening the rest will become hard, heat again so it will pour into molds.)

o o o o

Plain White Sauce

White Sauce

for

Vegtables

2 Tbs. Butter

2 Tbs. Flour

1/4 tsp. Salt

1/8 tsp. Pepper

1 c. Milk

Mix Butter and Flour together first,
then add the Salt and Pepper.
Mix in hot Milk, a little at a time.

Put cooked vegtable in a caserole dish and
poor over the White Sauce.

Set in oven until hot.

Cookies with a Kiss

Valentine's Day
Special
_____________

When making
Peanut Butter Cookies
add something special

Follow the recipe as you normally would, then after pressing the
cookie dough down on the cookie sheet with a damp fork, place a
Hershey Kiss on top and lightly press it down.
Do this with each cookie before placing in the oven.

PEANUT BREAD #2

From a
1923
cook book

1 c. Salted Peanuts, shelled and ground in meat grinder

1 c. Sugar

4 tsp. Baking Powder

4 c. Flour

1 tsp. Salt

1 Egg

1 1/2 c. Milk

Beat well,
pour into long, high bread tin
and let stand twenty minutes.
Bake in moderate oven 45 minutes.

Slice when a day old.

Good for bread and butter sandwiches.

Peanut Butter Cookies #2

Oh! They look so yummy,

and they disappear so quickly!

Peanut Butter
Cookies
(Makes 5 dozen, but won't last long)

• 2 cups + ..... Peanut Butter... = (18 oz. jar)
  
• 2 cups Sugar
• 2 Large Eggs
• 4 tsp. Baking Soda
• 4 Tbsp. Flour

Mix together very well

Place a dab of dough on a cookie sheet,
then press down with a damp fork...
Repeat until cookie sheet is full. (leave about
1 inch between the cookies). Cookies will expand.

Bake at 350 for 6 minutes... Do not over bake.

Take out of oven and let cool on cookie sheet
for about 1 minute before removing.

INDIAN HARVEST

WILD RICE


In a sauce pan, bring 4 cups of water to a boil.

Add 8 ounces of wild rice, and optional seasoning.

Return to a boil, then reduce heat to simmer.

Cook approximately 50 minutes, until tender. Do not over cook.

Drain excess liquid. Serve.


NOTE:
Wild rice may be cooled down by rinsing in cold water.

Reheat by sauteing in butter with any of your favorite herbs...
onions - garlic - bacon - mushrooms, etc.

Salmon Croquettes

From a
1946
cook book
~~~~~~~~

.

1 3/4 c. Flaked Salmon
1 c. Thick White Sauce
some Salt
some Pepper
some Cayenne
1 tsp. Lemon Juice
some Crumbs
1 Egg
.

Combine Salmon with
White Sauce,
Seasoning,
and Lemon Juice.
Chill and shape.
Roll in fine Crumbs,
then in Egg,
and again in Crumbs.
Fry in hot Deep Fat (380 F.)
for 3 to 5 minutes.
Drain.

.

Makes 6 Croquettes.
~~~~~~~~~~~~~~~~~

Egg Croquettes

From a
1946
cook book
() () ()

.l

2 c. chopped Hard Cooked Eggs
1 c. Thick White Sauce
1/2 tsp. Salt
1/8 tsp. Pepper
1 Dash Cayenne
Some Crumbs
1 Egg
.

Chop Eggs fine
and moisten with Sauce
until as soft as can be handled.
Season and chill thoroughly.
Shape,
roll in Crumbs,
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for 3 to 5 minutes.
Drain.

.

Makes 6 Croquettes
() () () () () ()

Potato Croquettes

From a
1946
cook book
() () ()

.

4 c. Mashed Potatoes
2 Tbsp. Rich Milk, or Cream
3 Tbsp. Melted Butter
1/2 tsp. Salt
2 tsp. Minced Parsley
few drops Onion Juice
1 dash Cayenne
2 Egg Yolks
some fine Dry Crumbs
1 Egg, {slightly beaten
.

Combine the
Potatoes,
Milk,
Butter,
Seasonings,
and Egg Yolks.
Beat until light.
Shape into Cones,
roll in Crumbs,
Egg,
and again in Crumbs
and brown in hot Deep Fat
(385 F.).

.

Serves 6
,,,,,,

Surprise Ham Croquettes

From a
1946
cook book
= = = = =

.

2 c. Mashed Potatoes
1 Tbsp. Fat, {melted
3 Egg Yolks
some Cayenne
1 c. chopped, Cooked Ham
some Crumbs
1 large Egg
.

Mix the
Potatoes,
Fat,
2 Egg Yolks,
and Cayenne.
Beat until smooth,
then cool.
Mix Ham with remaining Yolk,
and cook until Mixture thickens.
Chill.
Take a large Tbsp. of the Potato Mixture,
make a hole in the center,
put a large tsp. of the chopped Ham inside,
close the hole and form a ball.
Roll in Crumbs.
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for about 5 minutes.
Drain.
Makes 8.
o o o o o o o o

Sweet Potato Croquettes

From a
1946
cook book
o o o o o o

.

2 1/2 c. Mashed Sweet Potatoes
1 1/2 Tbsp. Butter
some Salt
some Pepper
2 Tbsp. Brown Sugar
Some Bread Crumbs
1 Large Egg

.

Combine Sweet potatoes,
Butter,
Salt,
Pepper,
and Brown Sugar.
Beat until fluffy.
Chill.
Shape, roll in Crumbs,
then in Egg,
and again in Crumbs.
Fry in hot Deep Fat (380 F.)
3 to 5 minutes.
Drain.
Makes 6 Croquettes.
o o o o o o

Virgina Rolls

From a
1915
cook book
=======

.

3 Potatoes, {boiled and mashed
1 Tbsp. Sugar
2/3 pt. Boiling Water
1 c. Yeast
.

Add the Yeast when cool,
and let rise.
Then add
1 Qt. Water,
and Flour
enough to knead.
Mold into oblong rolls,
and let rise again
before baking.
= = = = =

Broiled Halibut

From an
1897
cook book
~~~~~~~~

.

Take 1 slice of Halibut
cut from the tail end of the Fish,
but not the extreme end.
In a tin baking pan,
lay a few slices of Onion,
and a bit of Bay Leaf.
After the Fish has been wiped
with a clean damp cloth,
spread 1 side with Butter
and lay the Buttered side on the Onion,
sprinkle with Salt
and set in the broiling oven,
and WATCH IT CAREFULLY.
If necessary turn it without breaking,
and when nearly done,
spread with a mixture of
melted Butter thickened with Bread Crumbs,
and let brown.
Serve in a platter,
garnished with Parsley.
If Onion is not liked, it can be omitted.
= = = = =

Carrot Casserole

From a
cook book
of unknown age
=============

.

Shred 3 or 4 Carrots;
place in a Casserole dish.
Sprinkle with a little Salt,
and 1/4 tsp. Brown Sugar,
and mix.
add 1 Tbsp. Water.
Dot with 1 Tbsp. Butter,
cover.
Bake in 350 oven
for about 35 to 45 minutes.
~~~~~~~~~~~~~~~~~~