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.
~~~~~~~~~~~~~~~~~~

Oatmeal Crackers

From a
1915
Cook Book
- - - - - - - -

.

1 pt. Oatmeal wet with
1 c. Cold Water.
Work into a mass with a spoon.
Place on a board
that is well-covered with Dry Oatmeal.
Make compact as possible,
roll out carefully
to 1/6th. inch in thickness,
cut in squares with a knife.
Bake in a very slow oven.

.

These are excellent,
and if kept dry or packed in Oatmeal
will be good for Months.

March Meeting Loaf

From an
1897
cook book
=======
A March Special
""""""""""""""""

.

This is a Massachusetts dish.
The foundation is a plain rusk,
and in the olden time when it was originated,
the sweetening was homemade Maple Sugar,
and the 'Currants" were dried Blueberries or Huckleberries.
In the morning;
put together
1 c. Yeast,
1 c. Sugar,
3 c. Milk,
and Flour enough to make a thick sponge.
At night,
add 1 c. Sugar,
1 c. Shortening,
1/2 Butter,
1/2 Lard,
and 2 c. Currants.
Add an Egg, if you choose,
and Flour enough to stiffen.
Let it rise over night.
The next morning knead,
and put in pans to rise.

.

In New Hampshire,
this goes by the name of
"Election Cake."
= = = = =

Quick Muffins

From a
1915
cook book
"""""""""'''

.

1 Egg
1/2 c. Butter & Lard mixed
1 pt. Sweet Milk, or Milk and Water
3 tsp. Baking Powder
NOTE;
If necessary,
the Egg may be omitted
and one more tsp. Baking Powder Used.
.

Sift the Baking Powder with sufficient Flour
to make a stiff Batter.
Beat hard and bake in well-Buttered Muffin Rings,
or Gem-pans.
Add 1 Tbsp. Sugar.
If desired...
Graham may be used in the same way.
Sour Milk and Baking Soda
may be substituted in this recipe,
using 1 tsp. Baking Soda to
1 pt. Milk.
~~~~~~~

Liquid Soaps

From a
1932
book
~~~~~

.

Dissolve any good Soap in Hot Water
making a thick Paste.
To each quart of this,
add the following clarifying and liquefying agent;
1 pt. Warm water,
and 1/2 pt. Alcohol.
More Water may be added if a thinner Soap is desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This Liquid is also a good Shampoo.

Plum Cordial

By
Billie Johnson
oooooooooooo

.

3 lbs. Fresh Purple Plums, {halved & pitted} = (7 c.)
2 c. Sugar
1 Qt. Gin
.

Combine all ingredients
in large jar;
cover tightly.
Turn jar end over end
until Sugar is in suspension,
(Sugar will not be dissolved).
Let stand at room temperature
for 2 days.
Invert & let stand 2 more days.
Repeat turning every other day
for 6 weeks.

.

To serve,
strain out the Plums.
Serve in Liquor glasses.

.

Makes 2 Qts.

NOTE:
~~~~~
(can use wild Plums)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Peach Jelly

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

.

Wipe the wool off your Peaches,
(which should be free-stones ant not too ripe)
and cut them into quarters.
Crack the stones,
and break the Kernels small.
Put the Peaches and the Kernels into a covered jar,
set them in boiling water,
and let them boil until they are soft.
Strain them through a jelly bag,
until all the Juice is squeezed out.
Allow 1 lb. of Sugar to 1 pt. of Juice.
Put the Sugar and Juice into a preserving kettle,
and boil them 20 minutes,
skimming carefully.
"""""""""""""""""""""""

Mushrooms under glass

From a
1911
cook book
^^^^^^^

.

Cream 2 Tbsp. of Butter
and add 1/2 Tbsp. of Lemon Juice,
drop by drop,
Salt, Pepper,
and 1/4 tsp. of finely chopped Parsley.
Cover the bottom of an individual baking-dish
with a circular piece of Toast 3/8 inch thick,
wetting the underside with 1/2 the Sauce already made.
Pile Mushroom Caps,
cleaned and peeled,
on the Toast,
then pour over remainder of Sauce,
and finally,
1/4 c. of Heavy Cream.
Cover with glass
and bake about 25 minutes.
A tsp. of Sherry may be added before serving,
if desired.

.

These baking dishes with Bell-shaped glass covers
are now obtainable at most house-furnishing stores.
They must be served with covers on.
^ ^ ^ ^ ^
--- --- --- --- ---

Pickled Cauliflower of Broccoli

From an
1888
cook book
;;;;;;;;;;;

.

The whitest and firmest Cauliflower
that can be obtained should be chosen
for this purpose.
Cut or break the Cauliflower into small branches,
and put them into
Salt and Water
for 7 to 10 days.
The Brine,
or Pickle,
should be made strong enough with Salt
for an Egg to float on the surface.
Take them from the Brine,
and put them into a saucepan of clean Water.
Let them boil for about 10 or 15 minutes,
or until they begin to be tender;
but they must not be done,
or they will lose their crispness.
Drain them from the water,
and spread them on a coarse cloth,
or on sieves,
and put them to dry in the sun
until all the moisture is evaporated;
then put them into a jar,
and cover them with
Distilled or White Wine Vinegar.
Mace,
Long Pepper,
White Peppercorns,
and a few grains of Allspice,
may be added to the Vinegar,
which should be kept warm for some time
by the side of the fire to extract the flavor of the Spice,
but must not be allowed to boil.
Pour the Vinegar over the Cauliflower
when it is cold.
Cork the jar close,
and put it aside for use.
Fill the jar occasionally with Vinegar,
as the Cauliflower absorbs it.
"""""""""""""""""""""""""""""""
Do the same with
Broccoli.
^^^^^

German Pudding

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

.

The Germans excel in Puddings,
and this one that bears the National name
can hardly fail to please the most fastidious taste,
if the directions given are very carefully carried out.
__________________________________________

.

Put 1 pt. of Sifted Flour into a bowl of convenient size,
and moisten by stirring in gradually
1 Gill, (= 1/2 c.) of hot Boiled Milk.
Add 1 salt-spoon, ( = 1/4 tsp.) of Salt,
with 1/4 lb. of Melted Butter,
and put the whole together into a pan over a moderate fire,
and stir constantly,
but gently,
until the Batter thickens.
Now remove it from the fire,
but continue to work the Paste.
When quite smooth,
return it to the fire and continue to stir it,
adding,
a little at a time,
1/4 lb. of Sugar,
a flavoring of Vanilla
or
Orange-rind,
another 1/4 lb. of Warmed Butter,
and a little more Salt,
with the Yolks of 10 Eggs.
let this continue on the fire until it begins to get frothy,
when the Whites of the 10 Eggs must be added,
which, meanwhile,
must have been beaten as light as possible.
Have ready a well-Buttered Pudding-mould
strewn with finely Powdered Sugar and Flour,
or Bread-crumbs,
and into this
pour the Mixture
as soon as the Whites of the Eggs have been stirred in.
A round, dome-shaped mould is the usual one
adopted for this Pudding,
and is very pretty.
Directly the mould is filled,
it must be placed in a stew pan holding boiling water.
Do not let the water reach to more than 1/2 the height of the mould.
Set the stew pan on the stove where the water may be kept at boiling-point,
but do not allow its quantity to be reduced,
which can be managed by replenishing it when necessary
from a kettle of water kept constantly boiling and ready.
In about 45 minutes the Pudding will be done.
Turn it out,
and serve with any Sweet Sauce you prefer.
In Germany they commonly use
Sherry Wine
made very hot,
and merely sweetened with
White Sugar.
:::::::::::
````````````

Buns #3

From a
1915
cook book
0 0 0 0 0

.

1/2 tsp. Salt
1/2 c. Butter
2 Eggs
1 c. White Sugar
2 Tbsp. Yeast
.

Rub the Flour and Butter together,
add the other ingredients,
using Flour enough to make a stiff Dough.
Let rise,
work well,
roll out and cut with a Biscuit Cutter.
Let rise again,
then bake in a quick oven.
0 0 0 0 0 0 0

.
.

Another way...
is to use the above ingredients
mixed with 3 c. Flour,
and to drop the Dough by spoonfuls
in the baking tin.
= = = = =

Sweet Potato Rolls (Southern)

From a
1915
cook book
vvvvvv

.

2 lbs. Sweet Potatoes, -{boiled & mashed well)
2 Tbsp. Butter
1/2 c. Yeast
1 pt. Milk
1 pinch Salt
enough Flour, to make a soft dough
.
.

Mix well.
Set them to rise.
When light, cut in Cakes.
Let rise 1 hour longer,
then bake.
@@@@@@@@@@@

.

These will be found delicious.

.

Irish Potatoes may be used
in the same manner.
"""""""""""""""""""""

Currant Meringue Pie

From a
1902
cook book
,,,,,,,,,,,,,,

.

Line 2 pie-pans with a rich short Crust,
prick with a fork,
and bake to a very light brown.
When cool,
fill with the following
and bake in a very slow oven:
Beat the Whites of 3 large Eggs until stiff,
add gradually 1 c. Sugar,
and 1 pt. of Currants.
~~~~~~~~~~~~~~

Flavoring Paste

From a
1932
cook book
^^^^^^^^

.

For a base,
Gum Tragacanth is used,
and the flavoring oils incorporated in this Gum,
which is made into a jelly-like mass
by soaking the gum in Water.
Take 8oz. of Gum Tragacanth,
and soak it in several Qts. of Water
until it swells and becomes thoroughly softened.
This will require about 1 week,
and 1/2 of the Gum will dissolve in the Water.
Use cleaned Gum to start with
and much trouble will be avoided
in freeing the mass from foreign particles.
The resulting paste should now be mixed with
about 10 oz. of Glycerin,
using heat to make a good blend,
but do not burn.
When cool, add to the resulting mass,
2 oz. each of the following Oils
to produce the desired flavor:
Oil of Wintergreen,
Pepermint,
Lemon,
Orange,
Clove,
Cinnamon.
If an Almond flavor is desired,
add 1/2 oz. of
Chemically Pure Benzaldehyde.
======================

Honey Frosting

From a
1946
cook book
;;;;;;;;;;;;;;;

.

1 c. Honey
2 Egg-Whites
.

Boil the Honey about 1o minutes (238 F.).
Remove from the fire and let cool
while the Egg-Whites are beaten stiff,
then pour the Honey in a thin stream over them,
beating the mixture constantly
until thick enough to spread.
Cool before spreading.
~~~~~~~~~~~~~~~

Arrowroot Pudding

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

.

Mix 4 spoonfuls of Arrowroot
with 1 teacup (=1/2 c.) of new Milk,
then boil nearly 1 Qt. of Milk
and stir in the Arrowroot.
When almost cold add 2 well beaten Eggs,
2 spoonfuls of melted Butter,
Sugar to taste,
and a little Nutmeg.
Bake about 20 minutes.
~~~~~~~~~~~~~~~

Pork Roast (my first time)

My own
by
Roger T. Johnson
//////////\\\\\\\\\\

.

Preheat your oven to 400 F.

.

Put about 1/2 inch of water in a small Roaster,
and set in it a fully thawed out Roast.
Do NOT cut off any Fat.
Make many 1/2 inch deep cuts on all the sides.
Sprinkle on some Meat Tenderizer,
then completely cover the top of the Roast
with thin slices of Raw Onion,
over that,
sprinkle a generous amount of Sage.
Turn down the oven to 375 F.
Put cover on roaster and set in the oven.
After about 30 minutes check the Roast,
and baste it with thin slices of Real Butter.
Let the Butter melt on it's own.
Set back in the oven,
with the cover on for another 30 to 45 minutes.
Check the Roast again,
basting it with it's own Juice.
Leave the cover off
and set it back in the oven to brown
for about 30 minutes.
Next,
take Roast out of the oven
and turn it over, or on it's side.
Set back in the oven for 15 to 20 minutes.
Make sure the Roast is done,
and browned on all sides if possible.
--------------------------
|______________|

Serve with home made Horse Radish,
Potatoes,
and your favorite Vegetable.
YUMMY!

NOTE:
~~~~~~
This is pertaining to a 3 lb. to 4 lb. Roast.

Pork Cake

From a
1911
cook book
========

.

1/2 lb. Salt Pork, {Fat only), and chopped perfectly fine.
1 1/2 c. Sugar
1 c. Molasses
1/2 pt. Boiling Coffee
1/2 lb. Raisins
1 Tbsp. Cinnamon
1 tsp. Cloves
1 tsp. Ginger
1 tsp. Baking Soda
enough Flour, just to make stiff
.
.

Mix all ingredients together well,
and bake.
=======

Springerlein (German Recipe)

From a
1909
cook book
||||||||||||

.

1 c. Powdered Sugar
4 Eggs
1 Lemon Rind, {grated
4 c. Flour
1/2 tsp. Baking Powder
.

Beat the Eggs thoroughly with the Sugar,
add the grated Lemon Rind,
Flour,
and Baking Powder,
sifted with the Flour,
and mix quickly into Loaf shape
without much handling.
Set in a cool place for 2 hours.
Flour a baking board,
roll out the Dough to 1/4 of an inch thick,
dust the mold with Flour,
press the Springerlein on it
tightly but firmly,
then turn it over
and carefully remove the Cakes.
Cut off surplus Dough,
put in the remainder,
and mold more.
Use as little Flour as possible in rolling out.
Put a cloth on the table,
sprinkle it with Aniseed,
lay the Cakes on it,
and let stand 12 hours in a cool room.
Bake in Buttered pans.
::::::::::::::::::::::::::::::

One, Two, Three, Four Cookies

From a
1909
cook book
, , , ,

.

1 c. Butter
2 c. Sugar
3 c. Flour
4 Eggs
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
2 Tbsp. Caraway Seed
.

Cream the Butter
and add 1/2 the Sugar.
Beat the Yolks,
and the remaining 1/2 of the Sugar,
and beat with the Butter,
then add the beaten Whites.
Mix the Baking Powder,
Cream of Tartar,
Spice,
and Salt
with the Flour,
and stir into the Butter Mixture.
Take a teaspoonful of dough,
make into a ball with Floured hands,
place the balls in a pan,
press or flatten
into a round Cake,
bake for 10 minutes.
o o o o o o o o o

Rich Fudge

From a
1925
cook book
=======

.

2 c. Sugar
3 Tbsp. Cocoa
1 c. Cream
1 Tbsp. Butter
1 tsp. Vanilla
.

Mix well together.
Cook until it forms a soft ball
when dropped in water.
Remove from fire,
add nuts, if desired.
Pour into a Buttered pan.
Cut in squares.
==========

Corn Tamale

From a
1923
cook book
- - - - - -

.

1 can Corn
1 c. Yellow Cornmeal
1 bottle Stuffed Olives
1 c. Milk
1/2 can Tomatoes
1 tsp. Grandma's Peppers, (spiced)
1 clove Garlic
some Salt to taste
.

Mix well,
and bake 1 hour
in a moderate oven.
"""""""""""""""""""""""

Syrup (for Pancakes & Waffles)

Old Family
Recipe

~~~~~~

.

Mix
1 part Dark Brown Sugar
to
1 part Boiling Water.
Stir to dissolve the Brown Sugar,
let it simmer until it starts to thicken,
stirring it now and then
to check the thickness.
Take off the stove and let cool some before use.
Store any left-over Syrup in the refrigerator,
or a cool place.
``````````````

.

Scotch Woodcock

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

.

2 Tbsp. Fat
1 Tbsp. Flour
1 c. Milk
5 Eggs, {hard cooked
1 Tbsp. Anchovy Paste
1/2 tsp. Salt
6 slices Bread
.

Prepare a White Sauce with
Fat,
Flour,
and Milk.
Add Eggs
(chopped fine)
Anchovy Paste,
and Salt.
Have the Bread Toasted
and lay it on a hot dish.
Pour the hot Mixture over it
and serve immediately.
===============

Spaghetti Meat Sauce

From a
worn out
cook book
\\\\\\\\\

.

4 Tbsp. Salad Oil
3 lbs. Ground Beef
2 large Onions, {chopped
2 Cloves Garlic, {Minced
1 c. Celery, {chopped
1 large Green Pepper, {diced
1 Tbsp. Salt
12 oz. Tomato Paste
2 c. Tomato Juice
2 or 3 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1/2 tsp. Curry Powder
2/3 c. Parmesan Cheese
.

Add Salad Oil and brown Beef.
Add Onion,
Garlic,
Celery,
Pepper,
and Salt.
Then add combined Tomato Paste,
Tomato Juice,
Chili Powder,
Cayenne Pepper,
and Curry Powder.
Put on cover
and set on low heat,
stir every now and then.
Cook until all is tender,
(about 10 to 15 minutes).
~~~~~~~~~~~~~~~~~

Classic Chocolate Cookies

From a
written
Recipe
- - - - - -

.

6 oz. Dark Chocolate, {NOT unsweetened
2-1/2 c. Flour
1 tsp. Baking Soda
1/2 tsp. Salt, {level
1/2 lb. Butter, {softened
3/4 c. Sugar
3/4 c. Light Brown Sugar, {packed
1 tsp. Vanilla
1 c. Chopped Nuts, (optional)
.

Preheat oven to 350 F.
Cut the Chocolate up
into medium to large size pieces,
and set aside.
Mix together
Flour,
Baking Soda,
and Salt.
Then beat the Butter,
Sugar,
Brown Sugar,
and Vanilla
together in a large bowl with Mixer
until creamy.
Add Eggs,
and beat well.
Gradually add the Flour Mixture,
beating well.
Stir in the Chocolate pieces,
and Nuts if desired.
Drop by rounded tsp. onto
ungreased cookie sheet.
Bake about 10 minutes,
or until lightly browned.
Let cool slightly,
then remove from cookie sheet.

.

Makes about 5 dozen.
- - - - -

Boston Roast

From a
1923
cook book
- - - - - - -

.

Cook 2 c. Dry Kidney Beans until tender,
or use 1 can of Kidney Beans.
Chop Beans,
add 1 c. Bread Crumbs,
2 c. Grated Cheese,
1 Tbsp. Onion.
Salt to taste.
Bake with slices of Bacon on top of Loaf until firm.
Baste occasionally with
hot Water,
and Fat.
Serve with Tomato Sauce.
~~~~~~~~~~~~~~~~
:::::::::::::::::::::
;;;;;;;;;;;;;;;

Orange Marshmellow Cream

From a
1945
cook book
~~~~~~~~

.

1 c. Orange Juice
1 c. Cream
16 Marshmallows
.

Mix Marshmallows and Orange Juice
in top of double boiler,
stir until Marshmallows have melted,
chill.
Chill Cream and whip,
add to chilled Orange Juice and Marshmallows,
freeze until firm,
add a dash of Cinnamon on each serving.
:::::::::::::

Tomatoes A La Creme

From a
1911
cook book
~~~~~~~~

.

Peel and slice 4 Tomatoes.
Simmer in their own Juice,
some Butter,
Pepper,
Salt,
and 1 tsp. Sugar.
This will correct the acidity,
but not make them taste in the least sweet.
Mix 1 Tbsp. Flour,
and 1 c. Cream.
Stir into the Tomatoes a tiny bit of Baking Soda,
then add the Cream.
When thickened pour over slices of Toast,
and serve.
~~~~~~
========

Stuffed Eggs Royal Salad

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

.

Shell 3 hard-cooked Eggs.
Cut in halves cross-wise.
Remove the Yolk
and mix with
4 Tbsp. Chopped Ham,
and
4 Tbsp. Mayonnaise Dressing,
and a little Cayenne to taste.
Fill the Egg Whites with this Mixture,
and place on slices of Tomato
arranged on a bed of Water Cress
which has been washed and chilled.
Garnish with Mayonnaise,
and strips of Pimento.
~~=~~ ~~=~~

Shirred Eggs

From an
1897
cook book
^^^^^^^^

.

Grease small muffin pans
and heat in the oven.
When hot,
drop an Egg into each place,
and bake in the oven
until the Whites are set.

.

Serve on a hot platter
or
on Toast.
= = = = =

Cabbage and Cheese (in Cream Sauce)

From a
1925
cook book
`````````

.

1 head of medium size Cabbage.
Salt to taste.
Cut and cook 20 minutes in boiling water,
drain and place in a baking dish in layers with Cheese,
Cream Sauce,
and Bread Crumbs between layers.
Bread Crumbs and Butter on top.
Bake 40 minutes in moderate oven.

.

.

Cream Sauce:
~~~~~~~~~~~~

2 Tbsp. Flour
2 Tbsp. Melted Butter
1 pt. Milk

.

Put this Cream Sauce between layers
of Cabbage and Cheese.
=================

Chocolate Chip Cookies #2

By
Patty Wolfe
---------------

.

1 c. Shortening
1/4 lb. Butter
3 Eggs
3/4 c. Sugar
1 1/2 c. Brown Sugar
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Vanilla
3 c. + 6 Tbsp. Flour
? Chocolate Chips
.

Mix well,
Bake.

.

Will make about
6 doz.

Plattar (Swedish Pancakes)

From an
old Swedish
cook book
~~~~~~~

.

2 Eggs, (separated)
2 c. Rich Milk
1 Tbsp. Sugar
2 heaping Tbsp. Flour
3 Tbsp. Melted Butter
1 pinch Salt
.

To well beaten Egg Yolks,
add Flour and Milk
alternately.
Add Sugar,
Salt,
and Butter.
Make Batter preferably a few hours before required.
Fold in stiffly beaten Egg Whites,
and fry in hot Butter.
```````````````````

Fried Mouse Pie

Things are Tough
all over the
Country!!
*****

.

5 Fat Field Mice
1 c. Macaroni
1/2 medium thinly sliced Onion
1 medium can Tomatoes
1 c. Cracker Crumbs
.

Boil Macaroni for 10 minutes.
While waiting,
fry the Field Mice in a skillet,
to fry out the excess Fat.
Grease a casserole dish,
put in a layer of Macaroni,
Add Onion,
Tomato,
Salt and Pepper.
Add the Field Mice,
then cover with remaining Macaroni.
Sprinkle top with Cracker Crumbs.
Again season with
Salt and pepper.
Bake at 325 F. for 20 minutes,
or until Mice are well-done.

.
NOTE:
''''''''''''
.......In cold or rainy weather, when Field Mice are hard to find,
you may substitute for Sausages.
.

From
Favorite Recipes,
""""""""""'''""''''''"
published by
Yachats Community
United Presbyterian Church
Women's Association,
Yachats, Oregon.
~~~~~~~~~~~~~~

Shredded Wheat Bread

From a
very old
cook book
=======

.

1 Yeast Cake
6 Shredded Wheat Biscuits
1 Qt. Hot Water
1 c. Molasses
1 c. Bran
1 Tbsp. Salt
2 Tbsp. Shortening
7 c. Flour
.

Dissolve the Yeast Cake in 1/4 c. Warm Water.
Pour Hot Water over the Molasses,
Bran,
Shredded Wheat,
Salt,
and Shortening.
Cool.
Add Yeast Cake.
Add Flour and let rise.
Put in Loaf pans,
let rise again.
Bake in slow oven for at least 1 hour.

.
Mm

Makes 3 Loaves.
= = =