Snow Pudding

From a
1929
cook book
:::::::::::::

.

1 c. Sugar
1/4 c. Lemon Juice
3 Egg Whites
1 Tbsp. Gelatin
1/4 c. Cold Water
1 c. Boiling Water
.

Soak the Gelatin,
and dissolve in Boiling Water.
Add the Lemon Juice and Sugar.
Strain, and set aside to cool.
When it begins to harden,
stir with a beater several times.
When quite firm,
beat with a beater until it is frothy.
Add the Egg-Whites, beaten stiff,
and continue to beat the Mixture
until it holds its shape.
Serve with a thin Custard.
;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;

Snow Drops

From a
1915
cook book
;;;;;;;;;;;;;;;

.

1 c. Butter
5 Egg Whites
3 c. Flour
3/4 tsp. Cream of Tartar
2 c. Sugar
1 teacup, (=1/2 cup) Sweet Milk
1/3 tsp. Baking Soda
.

Flavor with Vanilla.
Bake in gem pans, or small round fluted tins.
Nice with Ice-Cream.
"""""""""""""""""""""""""

Rich Chocolate Cakes

From a
1928
cook book
``````````

.

1/2 c. Butter
1 c. Sugar
2 Eggs
3/4 c. Milk
2 c. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/4 tsp. Baking Soda
1 tsp. Vanilla
2 1/2 squares Chocolate, {melted

.

Cream Butter thoroughly;
add Sugar a little at a time;
separate Yolks and Whites of Eggs.
Beat Yolks until creamy.
Add Yolks to creamed Butter and Sugar;
mix thoroughly.
Add alternately a little at a time
Milk and Flour,
which has been sifted with the
Baking Powder,
Salt,
and Baking Soda.
Then add Vanilla and melted Chocolate.
Fold in stiffly beaten Egg Whites.
Put into greased tins,
bake in a moderate oven at 375 F.
for about 25 minutes.
Cover with soft Chocolate Icing.
~~~~~~~~~~~~~~~~~~~~~~

.

Makes 16 Cakes

Thousand Island Salad Dressing (home made)

From a
1923
cook book
~~~~~~~

.

2 Egg Yolks
1 pt. Salad Oil, or Olive Oil
small bottle Olives
2 canned Red Pimentos
2 Hard Boiled Eggs
2 blades Chives
some Vinegar
little Salt
some Paprika
.

Put Egg Yolks in a bowl
and beat with either a fork or egg beater.
then add Oil a few drops at a time beating constantly.
When all the Oil is used this mixture should be very thick.
Then add Vinegar to the consistency of Whipped Cream.
Add Salt and Paprika to taste.
Then add other ingredients---
Olives,
Pimentos,
Hard Boiled Eggs,
and Chives.
All chopped very fine.
```````````````````

Cocoa Bread

From a
1928
cook book
=======
.

3 c. Flour
3 1/2 Tbsp. Cocoa
1 tsp. Salt
1/2 tsp. Cinnamon
6 tsp. Baking Powder
4 Tbsp. Honey
7/8 to 1 c. Milk
.

Sift together the
Flour, Salt, Cinnamon and Baking Powder.
Mix the Honey and Milk together,
add to the dry ingredients
to make a dough.
Place in greased loaf pan;
smooth top
and brush with melted Butter.
Bake in a moderate oven at 350 F., for 35 minutes.
When almost baked,
brush top again,
with Milk.
\_____/
Makes 1 loaf.

Fatherland Farm Meat Loaf

From a
1909
cook book
\__/

.

Butter a long, narrow cake tin
and line with Cold Mashed Potatoes,
smoothing with a spatula
into a layer an inch thick.
Inside this put a filling of Roast Beef,
chopped coarsely,
Seasoned with Pepper, Salt,
and a few drops of Onion Juice,
and moistened with Gravy.
Smooth this filling until within 1 inch of the top of the tin,
and cover with Mashed Potatoes.
Bake in a hot oven for 30 minutes
and turn out on a long platter.
It will look like a finely Crusted Loaf,
and may be cut in neat slices.
\__________________/

Coffee Fruit Cake

From a
1928
cook book
~~~~~~~~

.

1/2 c. Butter
1 c. Light Brown Sugar
2 Eggs
1/4 c. Strong Coffee
1/3 c. Cream, (or Milk)
1 3/4 c. Flour
3 tsp. Baking Powder
1/2 lb. Raisins
1/8 lb. Sliced Citron
1/4 lb. Figs, {cut in strips
.

Cream Butter;
add Sugar;
add Egg Yolks,
add Strong Coffee
and Cream;
sift together the Flour and Baking Powder
and add slowly;
add the Fruit,
which has been slightly Floured
and fold in beaten Egg Whites.
Put in greased tube loaf pan
in a moderate oven at 325 F.,
and increase to 350 F.,
baking from 60 to 90 minutes.
::::::::::::::::::::::::::::::::::::::::

Watermelon Cake

From a
1915
cook book
`````````

.

White Part
.

2 c. White Sugar
2/3 c. Sweet Milk
5 Egg Whites
2/3 c. Butter
3 c. Flour
2 1/2 tsp. Baking Powder
---------------------------------
.

Red Part
.

5 Egg Yolks
1/3 c. Butter
1/2 lb. Raisins, {left whole and well dredged with Flour
1 c. Red Sugar Sand, bright
1/3 c. Sweet Milk
2 c. Flour
2 1/2 tsp. Baking Powder
.
.

Put the Red Batter in the center of the pan
and pour the White Batter around the outside.
It is better that two persons should fill the pan.
This will be found to be a delicious and ornamental dish.
1 c. of Blanched Almonds may be cut in halves
and stirred in the White Part
with a very good effect.
0000000000000000

Snow-mountain Cake

From a
1902
cook book
^^^^^^^^

.

Cream until very light
1/2 pt. of Butter;
add slowly,
stirring all the time,
1 pt. of pulverized White Sugar,
and when the mixture is light,
add 1/2 pt. of New Milk;
when well mixed,
add the Yolks of 5 Eggs.
Rub thoroughly into
1 heaping Qt. of Flour,
2 tsp. of Baking Powder,
sift,
then stir in the Butter,
alternating with the beaten Whites of 3 of the Eggs,
reserving the other 2 for the Icing.
Either bake in pans or jelly-plates;
in the latter case,
put a Chocolate Icing between the layers
of 3 of the Cakes,
and the other 3 the beaten Whites of the 2 Eggs,
adding 4 tsp. of fine Powdered Sugar;
on top of each layer of Cake and Icing.
Put on Grated Coconut. {optional.
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Scalloped Eggs

From a
1923
cook book
`````````

.

6 hard cooked Eggs

1 pt. Cream Sauce, * >>> .................... * 4 Tbsp. Butter
.....................................................4 Tbsp. Flour
.....................................................2 c. Milk

.

1 c. chopped cooked Ham
1 c. Cracker Crumbs
1/4 c. Butter, {melted
Make White Sauce
.

Moisten Cracker Crumbs with the melted Butter.
Remove Yolks of Eggs
and put through a potato ricer.
Chop the Egg Whites fine.
Into a Buttered baking dish
put layers of Cracker Crumbs,
chopped Egg Whites,
Cream Sauce,
Ham,
and Egg Yolks,
continue until the dish is filled.
Cover top with Crumbs
and bake in a moderate oven until brown.

Cold Turkey Salad Sandwich

One of
my own
creations
`````````

.

Butter 2 slices of Bread;
mix about 1 Tbsp. Sweet Pickle Relish
with about 3 Tbsp. Mayonnaise,
add a little Onion Powder;
cut Cold Turkey into small pieces,
add, and mix in well together.
Spread on one of the Buttered slices of Bread,
place other slice on top,
and press firmly.
===========

.

YUM!

Surprise Muffins

From a
1928
cook book
`````````

.

2 c. Flour, or
................ {1 c. Flour & 1c. Graham Flour, or
................ {1 c. Flour & 1 c. Corn Meal
3 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1 c. Milk
2 Eggs
2 Tbsp. Shortening, {melted
.

Sift together the
Flour,
Baking Powder,
Sugar,
and Salt;
add the
Milk,
well-beaten Eggs,
and melted Shortening;
mix well.
Put 1 Tbsp. of Batter into each greased Muffin tin.
Drop into the center of each one,
1 tsp. Currant,
or 1 tsp. Apple, or other Jelly;
or 1 Date;
or other Fruit.
Add another Tbsp. of Batter
and bake in hot oven at 425 F.
for 20 to 25 minutes.
===============

Molasses Cookies

From a
1920's
cook book
_ _ _ _ _

.

1/2 c. Sugar
1 c. Molasses
1/2 c. Butter
1 tsp. Salt
2/3 c. Cold Water, {for soft cookies), or boiling, { Water for crisp cookies
2 rounded tsp. Baking Soda
1 tsp. Ginger
Sufficient Flour to roll out
.

Mix Sugar, Molasses, and Butter.
Add Water and 2 c. Flour mixed and sifted
with Baking Soda, Salt, and Spices.
Add enough more Flour to roll out.
Bake over high flame.
_ _ _ _ _ _ _ _

Coffee Caramels

From an
1888
cook book
~~~~~~~~

.

2 oz. Coffee
1 lb. Sugar
little Water
.

Take and make infusion of the Coffee,
mix Sugar using little Water;
strain and stir the Coffee gradually into the boiled Syrup,
for 5 minutes before taking from the fire.
===========================

Raisin Puff Pudding

From a
1912
cook book
...............

.

1/2 c. Butter
2 Tbsp. Sugar
1 Egg
1 c. Milk
2 c. Flour
3 tsp. Baking Powder, (in 1 c. of the Flour)
1 c. Raisins, {chopped
.

Warm the Water
and add the Sugar and Egg well beaten;
stir all until well mixed,
then add 1 c. Flour with Baking Powder;
lastly Raisins with the other 1 c. Flour;
steam 1 hour
and serve with plain sauce.
:::::::::::::::::::::::::::::::::::

Sweet Potato Puff

From a
1928
cook book
ooooooooo

.

4 large Sweet Potatoes
1/4 c. Butter
2 Eggs, {well beaten
1/3 c. Sugar
2 tsp. Baking Powder
1 tsp. Salt
.

Peel Sweet Potatoes and boil until soft.
Mash and add the remaining ingredients.
Beat well and put in a Buttered dish,
bake until brown,
about 1/2 hour or more.
()()()()()()()()()

Strawberry Puffs

From a
1928
cook book
*********

.

1 c. Boiling Water
1/2 c. Shortening
1 c. Flour
1/8 tsp. Salt
3 Eggs
2 tsp. Baking Powder
.

Heat Water and Shortening in saucepan
until it boils up well;
add all at once Flour sifted with Salt
and stir vigorously.
Remove from fire as soon as mixed;
cool, and mix in unbeaten Eggs,
one at a time;
add Baking Powder;
mix and drop by spoonfuls
1 1/2 inches apart on greased tin;
shape into circular form with wet spoon.
Bake in hot oven at 450 F.
and after 10 minutes reduce the heat to about 400 F.,
baking 25 minutes or until Puffs are light brown
and thoroughly cooked.
Cut with a sharp knife near the base
to admit following filling:

.

Strawberry Filling

.

1 Egg White, { unbeaten
1/2 c. Granulated Sugar, OR 3/4 c. Powdered Sugar
1/2 c. drained Strawberry Pulp
1/4 tsp. Baking Powder
.

Place all in a bowl
and beat with wire egg whip until very stiff.

.

( If desired, cover with following Icing ):

.

Fresh Strawberry Icing

Crush 5 or 6 large Strawberries
with a little Sugar
and a few drops Lemon Juice,
and let stand until juicy;
then mix in gradually
1 1/2 c. Confectioner's Sugar;
spread on top of each Puff.

.

( Makes 20 Puffs )
oooooooooooooooooooo

Molasses, Raisin Cookies

From a
1923
cook book
...............

.

1 c. Sugar
2 Eggs
1 tsp. Baking Soda {in Water
1/2 tsp. Cloves
1/2 c. Shortening
2/3 c. Molasses
1 tsp. Cinnamon
2 1/2 c. Flour
2 c. Raisins
.

Mix all together thoroughly.
Drop from a spoon on a greased pan,
and bake in moderate oven.

.

Makes about 3 dozen large cookies.

_ _ _ _ _ _ _ _ _ _ _ _

Brown Sugar Cookies

From a
1920's
cook book
:::::::::::::::

.

2 Eggs
1 1/3 c. Brown Sugar
2/3 c. Butter and Lard in equal parts, (1/3 c. each)
1 tsp. Vanilla
1 tsp. Cream of Tartar
1 tsp. Baking Soda
1/4 tsp. Salt
3 rounded c. Flour
.

In measuring the Brown Sugar,
pack solidly in cup.
Combine the
Brown Sugar,
Butter,
and well beaten Eggs.
Add Flour, Baking Soda, Cream of Tartar and Salt,
mixed and sifted together,
then add Vanilla.
Roll thin and shape with a small cutter.
Bake like other Cookies.
Use high flame.
- - - - - - -

Crumpets

From a
1928
cook book
- - - - - - - - -

.

2 Eggs
1 1/2 c. Milk
4 Tbsp. Shortening, (melted)
1 tsp. Salt
1 Tbsp. Sugar
4 tsp. Baking Powder
2 1/2 c. Flour
.

Add beaten Eggs and Milk to melted Shortening
and beat well.
Add Salt,
Sugar,
and Baking Powder
sifted with the Flour.
Put greased Muffin rings (large size)
on hot slightly greased griddle or frying pan;
fill 2/3 full with Batter;
cook slowly until brown and puffed up;
turn with pancake turner and cook other side.
Split while hot,
Butter and serve with Cottage Cheese.

.

Makes 12 Crumpets.
============

Short Bread

From a
1902
cook book
-----------

.

Take 4 oz. of Butter
and 4 oz. of Home-Cured Lard.
Put these into 1 lb. of Flour.
Make a little hole or well in the centre of the Mixture,
and sift in 4 oz. of fine Castor Sugar
dissolved with a dessert-spoon of Water.
Work the whole into a smooth paste on the baking-board,
roll out, and cut it into round Cakes 1/2 an inch thick.
Pinch up the edges,
ornament with strips of Orange Peel,
and, if liked,
with a few Caraway-seeds.
Bake the Cakes a delicate brown color in a slow oven.
oooooooooooooooooooooooooooooo

Jelly Meringue

From a
1928
cook book
^^^^^^^^

.

1 Egg White
1/2 c. Currant, or other Jelly
.

Put Egg White and Jelly together into a bowl
and beat with egg beater or wire whip until stiff.
Spread between layers,
or on top of Cake.
~~~~~~~~~~~~

Fruit Dumplings

From a
1920's
cook book
**********

.

1 pt. Flour
1 cooking spoon Lard
1 level tsp. Baking Soda
some Milk
2 rounded tsp. Cream of Tartar
some Salt
.

Work Lard into Flour
which has been mixed and with
Cream of Tartar,
Baking Soda,
and Salt.
Add sufficient Milk to make a soft Dough.
Roll and cut into squares.
Place slices of cooked Apples,
Peaches,
or Pears,
or Fresh Berries
on each square.
Fold over and pinch edges.
Turn upside down in a bread pan,
4 to a pan.
Make a syrup of
1 c. Sugar,
1 Tbsp. Butter,
and 1 pt. Boiling Water.
Pour Syrup over Dumplings,
and bake over a low flame for 45 minutes.
Serve with,
or without Cream.
::::::::::::::::::::::::

Jelly Rolls

From an
1897
cook book
@@@@@@

.

Break 4 Eggs in a deep bowl,
and beat with
1 c. Sugar until quite light;
add 1 c. Flour,
measured after sifting,
and 1 1/2 tsp. Baking Powder,
sifted with the Flour,
beat all together until light and creamy;
pour into a long shallow pan,
and bake in a quick oven
until the Cake shrinks away from the sides of the pan.
While the Cake is baking spread the cloth,
dusted with Powdered Sugar,
on which to turn the Cake.
Remove the top from a glass of Jelly,
and,
with a silver knife,
stir the Jelly,
breaking it as much as possible,
but not mushing it.
When the Cake is turned out onto the Sugared cloth
spread the Jelly on the bottom of it quickly,
and roll at once,
rolling the cloth around it
and allowing it to steam before setting away.
It is attention to the little details given above
that makes the difference between
a nice Cake,
and a poor one.
@@@@@@@@

Ham and Horseradish Sandwich

From a
1928
cook book
~~~~~~~~

.

Put cold Baked Ham
through a food chopper,
add Horseradish
to make a paste.
Spread evenly on a slice of Buttered Bread,
place another slice of Buttered Bread on top,
press firmly.

.

Or spread on crackers
for a lovely snack.
~~~~~~~~~~~~~

Chocolate Meringue

From a
1915
cook book
~~~~~~~~

.

Dissolve 2 Tbsp. of Corn-starch
in 1 Tbsp. of Milk.
Grate 2 Tbsp. of Chocolate into a saucepan
and add to it 1 pt. of Milk;
stir until perfectly smooth.
( An earthen dish is nice for such preparations
unless cooked in a double boiler;
they are not so apt to burn as in tin.)
When it is scalding hot pour in the Corn-starch
and stir until it thickens;
then add the Yolks of 2 Eggs beaten with
2 Tbsp. of Sugar,
stir until well thickened.
Let cook a minute,
flavor with 1 tsp. Vanilla,
and pour in a glass dish.
Just before serving,
when it has cooled perfectly,
cover it with a Meringue made of the Whites of Eggs
beaten stiff with 2 Tbsp. of White Sugar
and a few drops of Vanilla.
This may be made with only 1 Egg,
but is not quite as rich.
^^^^^^^^^^^^^^^

All Fresh Greens

From a
1929
cook book
'''''''''''''''''''''''

.

Thoroughly wash and rinse the Greens.
Allow to drain just a little.
Place in a large cooking-vessel,
without any water.
There should be enough Water
clinging to the leaves to start the cooking.
The fire under all Greens,
and other Vegetables,
should be very low, to allow a slow simmering
rather than a heavy boiling.
When tender,
there should not be any juice to throw away.

.

A nice combination is
fresh Mustard Greens and Spinach.
A few Beet-tops with Mustard Greens
also make a nice combination.
Lamb's Quarters also make good Greens.
The fresh young Dandelion greens
in the early spring make a splendid Green.
Some prefer them dressed with
a little Lemon and Salt.
`````````````````````

Blackberry Brandy ( fast & easy )

From an
1888
cook book
~~~~~~~

.

2 Qts. Juice of Blackberries
1 lb. Loaf Sugar
1/2 oz. Nutmeg
1/2 oz. Cinnamon
1/2 oz. Cloves
1/4 oz. Pimento
.

( The Spices are pulverized );
boil it all together for about 30 minutes,
let cool,
and when cold,
add 1 pt. of the best Brandy.
````````````````````````

Fried Frogs' Legs

From a
1912
cook book
~~~~~~~~~

.

Skin and wash the Frog Legs in cold water,
and dry them well on a towel or napkin.
Season with
Salt, & Pepper,
and Lemon Juice.
For 6 Legs,
thoroughly beat up 1 Egg,
and season it with
Salt & Pepper;
dip the Legs into the Egg,
then into dried Bread Crumbs or fine Cracker Crumbs,
plunge them into Boiling Fat,
and fry for 5 minutes.
Use the wire frying basket for them,
if you have one.
Frogs' Legs are served for breakfast or luncheon
and for the latter they are
accompanied by Tartar Sauce.
`` `` `` `` `` ``

Five Hour Bread

From an
1897
cook book
"""""""""""

.

Mix a Sponge of
1 pt. Warm Water,
1 heaping cooking spoon of Shortening,,
1 Tbsp. Sugar,
1 tsp. Salt,
and 1/2 c. of Yeast,
or 1/2 cake of Compressed Yeast dissolved in
1/2 c. Warm Water.
Use enough Flour to make a Batter
that will drop from the spoon.
Place in a very warm place,
yet not warm enough, however, to cook it,
and let it rise for 1 hour,
then add a scant 1/2 tsp. of Baking Soda,
sufficient Flour to mold and keep from sticking
and mold until light in the hands.
Let it rise for another hour,
mold into small loaves,
put in Buttered pans,
where it can rise for another hour,
then bake in a moderate oven.
=====================

Home made Noodles #2

An Old
Written
recipe
\\\\\\\

.

2 Eggs
1/4 tsp. Nutmeg
1/2 tsp. Salt
some Flour
.

Beat Eggs until well-blended.
Add Nutmeg and Salt,
and enough sifted Flour to take up the Liquid
and make a stiff Dough.
Knead,
then roll out very thin.
Let dry on a dish towel for about 3 to 4 hours.
When rolled out flat,
cut strips with a noodle cutter,
or paring knife.
~~~~~~~~~~~~

Fruit Cake

From a
1920
cook book
:::::::::::::::
a Christmas Speciel

.

.

1 lb. Currants
1 lb. Raisins
1/2 lb. Citron, (cut in small pieces)
1 c. Nut Meats, (broken)
the Juice of 1 Lemon
the Grated Rind of 1 Lemon
the Grated Rind of 1 Orange
1 c. Molasses
2 Eggs
2 c. Flour
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Salt
1 c. Light Brown Sugar
1 scant c. Butter
1/2 c. Coffee with 1 tsp. Baking Soda dissolved in it
.
.

Mix all ingredients together with the fingers
and let it stand over night.
In the morning,
Butter and line with paper
2 Bread pans.
Put the Cake in the pans
and bake 2 hours over a low flame.
=======================

New Hampshire Filled Cookies

From a
1929
cook book
========

.

4 c. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 c. Thick Sour Cream
1 c. Sugar
1 Well beaten Egg
1 tsp. Lemon Flavoring
.

Cookies

=======
Sift the Flour,
Baking Powder,
Salt,
and Baking Soda together.
Mix the Sour Cream,
Sugar,
and well beaten Egg.
Then add the sifted dry ingredients,
and add the Lemon Flavoring.
Place 1 tsp. of Filling on the rolled-out, cut Cookie.
Cover with another rolled-out, cut cookie.
Press together slightly at the edges.
Bake about 10 minutes at 400 degrees.

.

.

Filling

----------

1 c. Sugar
1/4 tsp. Salt
4 Tbsp. Flour
the Juice of 1 Lemon
2 c. Chopped Raisins
1/2 c. Boiling Water
.

Mix the ingredients all together,
and cook until well thickened.
- - - - - - - - - - - - - - - - - - - - - -

Hard Gold Sauce

From a
1915
cook book
~~~~~~~~

.

1/2 c. Butter creamed with 1 c. Brown Sugar;
flavor with Vanilla.
Beat the Butter to a cream
and add the Brown Sugar.
Beat thoroughly.
Smooth into shape
and grate Nutmeg thickly upon the top.
Keep cool.
T he Yolk of an Egg is a very nice addition
beaten up with the Sauce.
~~~~~~~~~~~~~~~~~

Grapefruit Marmalade

A very Old
Recipe
found
*******

.

Slice 3 Grapefruits very thin,
eliminating as much white skin as possible.
Barely cover with Cold Water
and let stand overnight.
Then cook down until clear,
and let stand until the following day.
Then measure the Grapefruit and Liquid.
Add 1 c. Sugar for each cup Grapefruit mixture
and boil very slowly until thick,
using very low fire to avoid scorching.
Pour into sterilized KERR jars
and seal while hot.
*****************

NEW YEAR'S Cakes (or Caraway cookies)

From a
1947
cook book
=======
a NEW YEAR'S
Special
*******

.

1/2 c. Butter
1 Egg
1/2 tsp. Salt
3/4 c. Milk
1 c. Sugar
2 c. Flour
2 tsp. Baking Powder
1 1/2 Tbsp. Caraway Seeds
.

Cream Butter, add Sugar and Egg.
Sift dry ingredients,
add alternately with Milk
and roll 1/2 inch thick.
Bake on greased baking sheet at 380 degrees
for about 12 to 15 minutes.
==================

Hot Cheese Cakes

From a
1923
cook book
``````````

.

1 lb. Grated Cheese, (sharp American)
2 Egg Whites, (stiffly beaten)
some Paprika
1 heaping tsp. Baking Powder
1 c. Cream
some Worcestershire Sauce, (optional)
.

.

Beat all together
and spread on slices of Bread.
Place on broiler and toast a light brown.
Serve very hot.
==========

Orange Pudding

From a
1912
cook book
**********

.

Peel and slice 3 Oranges,
Sugar them slightly;
make a Custard from
1 pt. Milk,
Yolks of 3 Eggs,
1/2 c. Sugar;
when cool, stir in the Oranges,
turn into a baking dish,
cover with a Meringue made from
the Whites of the Eggs,
and 3 Tbsp. Sugar;bake 15 minutes
and serve cold.
*************

Creamed Macaroni on Toast

From a
1909
cook book
- - - - - - - -

.

1 1/2 Tbsp. Butter
1 Tbsp. Flour
1 c. Cream, (or Milk )
some Salt
some Pepper
1 c. Cold Macaroni, {left-overs
1/2 c. Grated Cheese
6 slices Toast
.

Make a White Sauce from the
Butter,
Flour,
and Milk.
Chop coarsely the Macaroni,
add to it the White Sauce,
and allow it to cook for 10 minutes.
Pour over the Buttered Toast,
and dust liberally with Grated Cheese.
Set on the top shelf of the oven for a few minutes,
serve very hot.
======

Spaghetti A La New Orleans

From a
1923
cook book
``````````

.

1 1/2 lbs. Spaghetti
1 can Tomatoes
3 small Garlic Cloves
1 1/2 lbs. Beef
1 small Onion
1 slice Salt Pork
1/4 lb. Grated Cheese
some Parsley
.

Chop up Salt Pork, put in pan;
when hot, put in meat;
sear well and brown;
add chopped Onion,
Garlic,
Parsley.
When Onion is yellow
add a little Water and let simmer.
Cook Tomatoes separately to 1/2 it's contents.
Add Meat,
Season to taste,
cook until meat is tender.
Boil, and add Spaghetti, and Gravy,
then add add the Cheese.
~~~~~~~~~~~~~~~~~

Pecan Bars

From a
1945
cook book
========

.

1 c. Butter
2 c. light Brown Sugar
2 Eggs
2 c. chopped Pecans
2 c. Flour
2 tsp. Baking Powder
1 Tbsp. Vanilla
.

Put Butter and Sugar in a
large heavy sauce pan.
Heat, stirring constantly,
until Butter is melted,
and Butter & Sugar is blended,
add Vanilla,
beaten Eggs,
Pecans,
and Flour, and Baking Powder sifted together.
Mix well and put in baking pan.
Cook for 40 minutes with oven temp. at 325 degrees.
Cool slightly before cutting in squares
and removing from pan to cool thoroughly.
=============================

Apple Pie without Apples

From a
1902
cook book
~~~~~~~

.

Put 10 large, square Soda Crackers in a bowl;
pour over them 1 Qt. of Boiling Water;
let them soak for 1 hour;
then mash them up very fine;
add to them the grated Peel and Juice of 4 Lemons,
and 5 teacups {=2 1/2 cups} of Brown Sugar;
mix well;
put it in Pastry and bake like any other Pie.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Stewed Carrots

From a
1915
cook book
- - - - - -

.

Prepare to boil by cutting lengthwise.
Slice thin.
When done put in a saucepan 2 Tbsp. Butter and 1 c. Milk.
Season with Pepper.
Some like a dash of Cayenne.
Add very little Sugar,
and stew for 30 minutes.
\\\\\\\\\\\///////////

Home made Buttermilk

From a
1929
cook book
~~~~~~~~

.

When using unpasteurized farm Milk,
you can make a delicious Buttermilk yourself.
Allow the whole Milk to stand until it
begins to form a Clabber. {Thick or Curdled).
Pour into a deep dish and beat with an eggbeater,
incorporating as much Air as possible.
Do not use Milk that has been Clabbered
for any great length of time,
as it easily becomes bitter.
~~~~~~~~~~~~~~~~~

Spanish Rice #2

From a
1923
cook book
`````````

.

1 Large Onion
chopped fine
and fried in Brown Grease.
1 c. Rice--cook well and dry.
Boil 2 c. Tomatoes and 1/4 tsp. Red Pepper together.
Mix all.
Season with Salt.
Add 1 tsp. of Butter.
Bake until thoroughly heated.
""""""""""""""""""""""""""""""""""