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.
= = =

Asparagus on Toast

From a
1925
cook book
- - - - - - - -

.

Cut Asparagus in short lengths,
cook in Salt Water until done,
drain,
add 2 Tbsp. Flour,
stir with a fork,
add 1 Tbsp. Butter,
1/2 c. Sweet Milk and Cream mixed,
Salt and Pepper to taste.
Have small pieces of Toast prepared,
place in individual dishes,
cover with Creamed Asparagus
and serve.
\\|/|/\\||/

Creamed Carrots

From a
1903
cook book
~~~~~~~

.

Slice new Carrots
and boil until tender in Salted Water;
use as little Water as possible
and prevent burning,
so that the sweetness will remain in the Vegetable,
and not be thrown away in the Water;
prepare a Cream made of...
2 Tbsp. Butter,
rubbed into
2 Tbsp. Flour,
and 1 pt. of boiling Milk
(or thin Cream)
poured over it;
let all boil up once with the Carrots;
sprinkle chopped Parsley over the Dish
just before sending it to the table.
~~~~~~~~~~~~~~~~~~

Cottage Pudding

From a
1920's
cook book
~~~~~~~

.

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

Mix well,
and bake like a Cake.
Use medium flame.

.

Serve with
Lemon Sauce,
or
Strawberry Sauce.
===========

Candy Fruits, (how to)

From a
1909
cook book
=======

.

To Candy Fruits;
Use for this purpose
a fine White Loaf Sugar
in any quantity desired.
Dip each Lump into clear Soft Water
and drop the Moistened Lumps
into a porcelain or other saucepan.
Boil to the Caramel State,
removing the scum as fast as it appears.
Remove the saucepan from the fire
and place it in a vessel of Hot Water.
As soon as the Syrup ceases to boil,
dip the Fruit to be Candied,
one by one,
into the Hot Syrup,
and place it to dry and harden
in a cool place.

.

Almost any kind of Ripe Fruit
may be Candied in this manner,
as Ripe Grapes,
Plumbs,
Cherries,
sections of
Orange,
Lemon,
or Pineapple, etc.
ooooooooooooooooooooo

.
.

or

.

Make a Syrup of
3 1/2 lbs. of Granulated Sugar
and
1 pt. of Soft Water
or Distilled Water
by boiling 3 to 5 minutes.
Remove from the fire,
immerse the Fruit,
and let stand 2 or 3 hours.
Strain off the Syrup,
which may be used for other Candies,
and let the Fruit stand in front of a baking oven
with the door open
until the Moisture is dried out,
when the Sugar will crystallize.
::::::::::::::::::::::::::::::::::::::::::

Cream Puffs

From a
1915
cook book
*********

.

1 c. Hot Water
1/2 c. Butter
.

Boil these together,
and while boiling
stir in
1 c. Sifted Flour dry.
Take from the stove
and stir to a thin Paste,
and after this cools
stir in 3 Eggs (unbeaten).
Stir it for 5 minutes.
Drop in Tablespoons on a Buttered tin
and bake in a quick oven for 25 minutes,
opening the oven door no more often
than is absolutely necessary,
and being careful that they do not
touch each other in the pan.
This amount will make 12 Puffs.
"''''''""""""""""""""""""""""""""""""""

.

Cream for the above:
~~~~~~~~~~~~~~~~~~~~
.

1 c. Milk
1 c. Sugar
1 Egg
3 Tbsp. Flour
some Vanilla, to flavor
.

Stir the Flour in a little Milk.
Boil the rest;
turn this in and stir until the whole thickens.
When both this and the Puffs are cool,
open the Puffs a little way with a sharp knife,
and fill them with the Cream.
() These never fail to Puff ()

.

This Cream may also be filled into other Tart shells
and found to be very nice.
~~~~~~~~~~~~~~~~~~~

Currant Jelly

From a
1929
cook book
""""""""

.

Stem the Currants,
or not,
just as you please.
Place in a preserving kettle
and cover with water.
Allow to boil
until the Currants are soft.
Pour all into a Jelly Bag
and allow to drain.
Squeeze the bag a little
just at the end of the draining.

.

To each cup of Juice,
use 1 c. Sugar.
Heat the juice.
Warm the Sugar in the oven
before adding to the heated Juice.
Place on the fire and allow to boil
only until 1 or 2 Tbsp. poured into a Butter Dish,
forms a Scum on top.
Most people have their own particular way of testing Jelly,
but this happens to be our favorite,
and may be used or not as desired.
\""""/
\' '/
\/
:
:
:
~~

Baked Halibut (with Cheese Sauce)

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

.

Having sufficiently baked a piece of Halibut,
say 2 or 3 lbs.,
which should be basted freely with Milk,
it can be served with a Cheese Sauce,
made in this way;
Melt 1 Tbsp. Butter,
add 1 1/2 tsp. Corn Starch,
and slowly pour on 3/4 c. Milk;
add 1/2 lb. of Soft Rich Cheese,
cut fine.
Season with
Salt,
Mustard,
and Cayenne.
Add 1 beaten Egg as soon as the Cheese is melted.

.

This combination with Fish is fine.
It will remind you of
Taft's at Point Shirley.
<< <<<<<<<<<<<<<<<<<<

Daisy Salad

From a
1911
cook book
\|/ \|/

.

A Spring time Special
""""""""""""""""""

.

Cut the Whites of 8 Hard Boiled Eggs into rings,
and mix the Yolks with 1 pt. of good Mayonnaise Dressing.
On a Platter,
arrange Lettuce Leaves in a circle
so that every 2 will be in a round, or cup-like shape.
On these cups,
arrange the Egg rings to simulate daisy petals,
and heap the Yolks in the center.
\|/ \|/ \|/ \|/ \|/
""""""""""""""""""""""""""""""