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CZECH CHERRY CAKE
2 cups flour
2 eggs, separated
1/3 cup butter
¼ cup sugar
½ cup warm milk
1 package dry yeast
Cream butter and sugar with egg yolks and beat well. Add yeast to milk and stir into yolk mixture. Continue stirring and add flour. When smooth fold in beaten egg whites. Pour into shallow baking pan. Top with 2 cups cherries and add topping below. Let rise just once, about 30 minutes. Bake at 350° until well done.
TOPPING:
Mix ½ cup flour, ¾
cup sugar, a little cinnamon and ¼ cup butter until crumbly for
topping.
CHERRY PUDDING
6 slices white bread with crusts
removed
1 cup milk
3 eggs
½ cup sugar
1 tablespoon vanilla
1 teaspoon almond flavoring
1 large can cherry pie filling
1 tablespoon powdered sugar
Make fine crumbs with bread. Combine milk, eggs, sugar, vanilla and almond extract and beat well. Combine crumbs and cherry pie filling in a five cup baking dish. Pour pudding mixture over cherries. Set dish in water and bake at 350° for 1½ hours. Sprinkle with powdered sugar while still hot.
RED SATIN PUNCH: Combine 1 quart of apple juice with 2 pints of cranberry juice. Chill ten 7-ounce bottles of Seven Up. Also freeze two trays of ice cubes made with Seven-Up. To serve combine chilled Seven-Up, juices and cubes. Makes 35 cups.
FRESH BERRY PIE
4 cups fresh berries, washed
7/8 cup sugar
5 tablespoons flour
½ teaspoon cinnamon
Pastry for double crust pie
Mix sugar, flour and cinnamon lightly through berries. Turn into bottom crust, dot with butter and add two tablespoons water. Put on top crust and bake at 425° for 35 to 45 minutes.
GOOSEBERRY PIE
3 cups gooseberries
1½ cups sugar
½ cup water
2 tablespoons flour
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
1/8 teaspoon nutmeg
pastry for double crust pie
1 tablespoon butter
Combine gooseberries with 1 cup sugar and the water and cook until berries are tender. Sift remaining sugar and flour, salt and spices together. Stir into cooked mixture and cool. Line pie pan with pastry and pour in filling. Dot with butter. Cover with top crust and bake at 450° for 10 minutes. Reduce to 350° and bake 25 minutes longer.
MOON WHIP
Drain juice off a small can of pineapple tidbits, reserving 6 tablespoons juice. Mix juice with ½ pint whipping cream (whipped but not real stiff) 6 ounces Philadelphia cream cheese, and ½ cup salad dressing. Add the pineapple tidbits, ½ package miniature marshmallows and 1 small can white grapes, drained. Mix well after adding each ingredient.
Page 2 Top of Page
PEANUT BUTTER CHIFFON PIE
1 envelope (1 tablespoon) unflavored
gelatin
1 cup cold water
3 egg yolks, well beaten
½ cup sugar or light corn
syrup
½ teaspoon salt
½ cup smooth peanut butter
3 egg whites, unbeaten
½ teaspoon vanilla
1 baked 9 inch graham cracker crust
½ cup heavy cream, whipped
(optional)
peanut halves
chocolate bits
Soften gelatin in ¼ cup of the water. Combine egg yolks, ¼ cup sugar or syrup, ¼ cup water and the salt in the top of a double boiler. Blend. Add gelatin. Place over boiling water. Beat constantly with rotary beater until thick and fluffy, about five minutes. Cool. Place peanut butter in a bowl. Add remaining ½ cup water gradually and beat until smooth. Add egg yolk mixture and vanilla and blend. Chill until slightly thick but syrupy, 10 to 15 minutes. Seat egg whites until foamy and add remaining sugar or syrup gradually. Seat stiff and fold into peanut butter, turn into crumb crust. A baked pastry crust may be used. Chill until firm. To serve, cover top with thin layer of whipped cream and decorate with daisies of peanut halves and chocolate bits for centers. Serves 6.
ELECTRIC SKILLET CUSTARD
2 cups milk
3 eggs
1/3 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg (optional)
½ cup water
lemon extract
Heat milk in saucepan. Preheat electric skillet to 250°. Beat eggs slightly. Stir in sugar, salt and vanilla. Add hot milk very gradually. Beat slowly while adding hot milk. Pour into four 6 ounce pyrex custard cups. Sprinkle nutmeg on top. Pour water into skillet. Set cups in water. Cover and cook 13 minutes.
NORWEGIAN PIZZA
1 package dry yeast
½ cup warm water
1 teaspoon sugar
salt
½ cup sour cream
2 tablespoons melted butter
1 nice fresh egg
2½ cups flour
½ teaspoon soda
Stir into nice soft sticky ball. Grease pizza pan generously and spread dough, making pizza crust. Spread the following over crust:
1 can chopped beef (Spam, etc.)
Generous amount of shredded cheese
½ cup minced onion
¼ cup chopped green pepper
Mix and spread over pizza crust. Top with ½ cup shredded cheese. Let set 30 minutes then bake 30 to 35 minutes at 400 to 425°.
PICKLED EGGS
1 dozen boiled eggs, peeled
2 cups vinegar
¾ cup sugar
1½ tablespoons pickling
spices
4 whole red peppers
Boil last four ingredients 15 minutes. Put eggs in big jar. Pour hot pickling solution over eggs. Let cool and refrigerate 2 or 3 days before serving. Pickling solution may be used over.
TOP OF STOVE EGG CUSTARD
Scald 1 cup of milk in a saucepan. Mix ½ cup sugar, ¼ teaspoon salt and 3 tablespoons flour. Add ½ cup milk to make a paste (in addition to scalded milk.) Pour into the hot milk and stir well. Beat 2 eggs and stir into thickened mixture. Cook slowly for a minute or two. Remove from heat and add 1 tablespoon butter and ½ teaspoon vanilla. Let set.
Page 3 Top of Page
ALLISON RHUBARB CRISP
1 cup flour
¾ cup oatmeal
1 cup brown sugar
½ cup melted butter
1 teaspoon cinnamon
4 cups diced rhubarb
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
red food coloring
Mix first 5 ingredients until crumbly. Press half of mixture in 9 inch baking pan. Cover with rhubarb. Combine remaining ingredients and cook until clear. Pour over rhubarb and top with remaining crumbly mixture. Bake one hour at 350°.
RHUBARB PUNCH
3 cups cut-up rhubarb
¾ cup sugar
1 cup pineapple juice
5 tablespoons lemon juice
2 cups ginger ale
Cook the rhubarb and sugar with 3 cups water for 10 minutes. Press through strainer and cool. Chill lemon juice and pineapple juice. Pour chilled ingredients into an ice filled pitcher and add ginger ale. Makes 2 quarts.
RHUBARB JAM
4 cups chopped rhubarb
4 cups sugar
1 tall thin can crushed pineapple
1 box favorite gelatin
Stir rhubarb, sugar and pineapple well and let stand three to four hours or overnight. Boil 10 minutes and add gelatin. Stir well and put in jars. Refrigerate a few hours before using.
RHUBARB JAM
1½ quarts cut up rhubarb
#2½ size can crushed pineapple
2 quarts sugar
2 oranges
Let rhubarb, pineapple and sugar set overnight. Next morning, grind the oranges, combine with rhubarb mixture and cook until thick. Seal in jars.
BASEMENT WALL PAINT
4 pounds white cement
4 pounds lime
½ cup salt
½ gallon water
Stir until dissolved. Let set one minute, then add another ½ gallon water. Stir well. Let set another minute and then apply.
BASEMENT WHITE WASH
1½ gallons lime
1 cup kerosene
2 handfuls salt
Mix with water to thin like paint.
TO STARCH NYLON CURTAINS, dissolve ¼ cup Epsom salts in one gallon of water.
TO REMOVE PERSPIRATIONS FROM WASHABLE CLOTHING, put a thick paste of baking soda over the stained area and leave 15 minutes before washing.
IT'S EASY TO SEAL JARS WITH PARAFFIN, Cut the paraffin into the bottom of the jars while still on the bar. When the hot contents are added to the jar, it will melt the paraffin, causing it to rise to the top of the jar for an easy seal.
TO REMOVE MELTED PLASTIC ON AN IRON, use nail polish remover. Some also have good luck by using dry baking soda on a damp cloth and rubbing and rubbing and rubbing.
TENNESSEE SAUERKRAUT
Cut cabbage and fill jars. Add one quart cold water, 6 tablespoons vinegar and 3 tablespoons salt. Let stand for 24 hours before sealing. Just before tightening the lid to seal, refill the jars.
HOMEMADE WALL PATCH: Bring one pound flour, ½ pound powdered alum, and 3 quarts water to boil. Tear small bits of newspaper and add to boiling mixture. Boil to putty consistency.
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JESUP WILD RICE CASSEROLE
½ pound veal or beef, ground
coarse
½ pound pork, ground coarse
½ cup white rice, rinsed
in cold water
½ cup wild rice, rinsed
in hot water
4 cups water
4 tablespoons soy sauce
2 cups onions
2 cups celery
Brown meat, celery and onions. Do not pour off fat. Add water and rice. Bake in oven at 350° for two to three hours. Stir a couple of times and add water as it cooks down.
MUSTARD GLAZED TUNA CUPS
2 7 ounce cans tuna, drained
2 eggs, slightly beaten
½ cup milk
¼ cup catsup
1 tablespoon melted butter
1 cup rolled oats
½ teaspoon salt
¼ teaspoon pepper
3 teaspoons finely chopped celery
or parsley
¼ cup finely chopped onion
Mix all ingredients and pour into buttered muffin tins or cups. Top with mustard sauce and bake at 350° for 25 minutes.
MUSTARD SAUCE
½ tablespoon butter
1 tablespoon flour
½ cup chicken broth
1 teaspoon prepared mustard
½ teaspoon horseradish
¼ teaspoon salt
Cook one minute.
OATMEAL PANCAKES
2 eggs
2½ cups milk
2 tablespoons vinegar
½ cup sugar or 1 tablespoon
sweetener
1 cup oatmeal
1 teaspoon soda
2½ cups flour (more if needed)
1 tablespoon salad oil
2 handfuls of raisins (optional)
1 teaspoon cinnamon (optional)
Blend together and fry on well greased griddle over medium heat.
BANANA BARS
2 cups flour
1½ cups sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon soda
1½ teaspoons cinnamon
½ cup butter
2 or 3 bananas
2 eggs
½ cup milk
nuts (optional)
Cream butter and sugar. Add eggs and bananas. Sift dry ingredients and add alternately with milk. Bake on large cookie sheet at 350° for 25 minutes. Frost with banana frosting mix.
SPAGHETTI SAUCE AND MEAT BALLS
1 pound ground beef, veal or chicken,
cubed
1 medium onion, chopped
1 #2 can ripe tomatoes, strained
1 #1 can Italian tomato paste
1 or 2 stems parsley
4 tablespoons salad oil
salt to taste
Put meat in saucepan and brown in oil until golden brown. Add onions and brown slightly. Add tomatoes and tomato paste, salt and parsley. Cover with lid and cook slowly for 2 hours. Occasionally add a small glass water. Sauce should be medium thick.
MEAT BALLS
1 pound ground beef
2 eggs
2 cups bread crumbs
2 or 3 celery leaves
1 or 2 parsley leaves
1 small onion
salt to taste
Mix all ingredients together and shape into balls. Drop in spaghetti sauce after sauce has cooked one hour. Then continue to cook the other hour. Take out meat balls and pour sauce over spaghetti and put meat balls around spaghetti. (Mrs. Ralph Rhodes, Independence, Iowa)
TO FREEZE GREEN BEANS, blanch for 3 minutes. Cool quickly by plunging in ice water for 3 minutes. Drain well and put in bags to freeze.
