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CHUCK'S LEMON CUSTARD CUPCAKES
2/3 cup soft shortening
1 cup sugar
3 eggs, unbeaten
2 cups all purpose flour
2½ teaspoons baking powder
½ teaspoon salt
2/3 cup milk
1½ teaspoons lemon extract
1 package lemon custard chips
½ cup nuts, optional
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating thoroughly. Sift the flour, baking powder and salt. Mix alternately with milk into the creamed mixture. Add lemon extract. Add chips and nuts. For yellow coloring, add a few drops of yellow food coloring. Fill muffin tins 2/3 full. Bake at 400° for 18 to 20 minutes. (Mr. Chuck Hampton, Quincy, Illinois)
MARGARET'S LEMON COOKIE BARS
Mix like pie crust:
1 cup flour
½ cup butter or margarine
¼ cup confectioner's sugar
Pat into 8-inch pan (round or square) and bake for 15 minutes at 350°.
Meanwhile mix:
2 beaten eggs
2 tablespoons lemon juice
2 tablespoons flour
1 cup sugar
½ teaspoon baking powder
grated rind of 1 lemon or 1 teaspoon prepared rind
Pour over baked crust and bake 25 minutes more at 350°. Cool and cut. (Mrs. R. A. McLaughlin, Marion, Iowa)
PEG BRACKEN'S STEW
Dump in roaster or large casserole.
2 pounds raw beef stew meat
1 can tiny peas
1 cup sliced carrots
2 chopped onions
1 can cream of tomato, celery or
mushroom soup
½ can water
1 big raw potato, sliced
Put in oven and bake covered at 275° about five hours.
DUBUQUE RASPBERRY SALAD
1 can applesauce
1 package raspberry Jello
1 cup boiling water
1 box frozen raspberries
1 8-ounce package sour cream
2 cups miniature marshmallows
Dissolve Jello in boiling water. Add raspberries, including juice and applesauce. Chill to firm. Mix sour cream and marshmallows and let stand two hours, stirring a few times. Spread over firm Jello. Let top layer set until firm.
PARTY SALAD
Stir 1 can peach pie mix, 1 one-pound can drained fruit cocktail, 1 thirteen ounce can drained pineapple tidbits and a few little marshmallows together and serve in a pretty glass bowl. A sliced banana can be used if the salad is served right away. (Mrs. Carl L. Youngman, Toledo, Ia.)
HOMEMADE BUBBLE BATH:
Mix ½ cup liquid detergent, 1 cup Epsom salts, 4 to 5 drops glycerin, a few drops food color and a few drops favorite cologne.
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GERMAN RIVOLIE SOUP
2½ cups milk
1 heaping tablespoon butter
salt and pepper
1 egg
2 tablespoons milk
salt
½ cup unsifted flour
Heat milk, butter and salt and pepper to boiling, then reduce heat to low to add noodle mixture. Make noodles by beating egg and add remaining ingredients to the egg. Stir with fork until smooth. Drop this noodle mixture by ½ teaspoonsful into simmering milk, stirring after each addition so they don't go to the bottom of pan. Simmer a minute or two after the noodles have all been added. The noodle dough can also be added to broth or vegetable soup. The recipe can be doubled to feed more than three.
HAM SOUP
Add ham meat to 1½ quarts of water and simmer. Slice in 1 cup onion. Add one large kitchen spoon of rice and salt to taste. Simmer until rice is done and soup begins to thicken. Add 1 quart milk. Cover and simmer 15 minutes. Serves eight to ten.
CENTRAL CITY COOKIES
2 cups raisins
2 cups water
2 cups sugar
½ cup shortening
4 cups flour
1 teaspoon soda
1 teaspoon cinnamon and 1 teaspoon
nutmeg or 1 teaspoon allspice
¼ teaspoon salt
1 teaspoon vanilla
1cup nuts, optional
Cook raisins and water until 1 cup of liquid is left. Add sugar and shortening to hot liquid. Add all but ½ cup flour (adding later if needed) and remaining ingredients. Drop by teaspoons and bake at 350° for 12 to 15 minutes.
GINGERBREAD COOKIES:
Mix 1 box prepared gingerbread mix and 1/3 cup lukewarm water. Blend until smooth and chill for 2 or 3 hours. Roll out 1/8 inch thick on floured board. Bake at 375° for eight to ten minutes.
CORN FRITTERS
¾ cup Aunt Jemima pancake
flour
2/3 cup milk
2 tablespoons Crisco oil
2/3 cup canned corn
Mix together and drop by tablespoon on hot griddle.
FRITTERS
2 eggs
½ cup milk
¾ cup flour
½ teaspoon sugar
couple shakes salt
Beat eggs and milk together. Add flour, sugar and salt. Just stir 'til flour is moistened. Melt ¼ inch of lard in skillet. Get real hot. Drop by tablespoons into fat. Serve hot with syrup.
SYRUP:
Boil 1/3 cup dark brown sugar, 2/3 cup white sugar, 2 tablespoons white syrup, 1 tablespoon margarine and 1/3 cup water for 2 or 3 minutes. Add a couple drops vanilla or maple flavor.
DUBUQUE ELK CLUB CORN FRITTERS
½ cup cream corn
2 eggs
2 tablespoons sugar
1 pinch of salt
Just enough flour to hold them
together
Drop by tablespoonsful in deep fat.
NUTMEG SAUCE
In a saucepan, mix 2 tablespoons flour, 1 cup sugar, ¼ teaspoon each of salt and nutmeg. Add 2 cups hot water, gradually, and cook until thick. Add a hunk of butter before serving.
BUTTER SAUCE
Scant ½ cup butter
1 cup sugar
2 eggs
2 tablespoons vinegar or lemon
juice
1 cup boiling water
Beat together and stir gently just to a boil. Then add another ½ cup boiling water if needed.
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OMAHA BEEF STEW
2 pounds beef chuck, cut into cubes
and browned well
1 sliced onion
garlic to taste
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon WOR sauce
½ teaspoon pepper
½ teaspoon paprika
bay leaf or two
dash of allspice or cloves
Cook on simmer for a couple of hours. Add raw carrots and potatoes and cook until vegetables are done. Thicken if desired.
OSSIAN ORANGE PINEAPPLE PEACH
1 box orange pineapple Jello
1 cup boiling water
1 cup peaches, chopped up
1 can pineapple, drained
Juice from drained peaches and
pineapple for 1 cup liquid
2 tablespoons cornstarch
¼ cup sugar
pinch of salt
Orange extract or food coloring
Boil 1 cup juice liquid with cornstarch, sugar and salt until clear. Add chopped peaches and stir. Dissolve Jello with boiling water and add with pineapple. Stir in extract or food coloring. Chill till set.
NISSU NASSA GINGERBREAD COOKIES
1 egg
1 cup sugar
½ cup honey
1 cup melted butter
2½ cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cardamom
¼ teaspoon nutmeg
1 teaspoon ginger
¼ teaspoon salt
Chill dough and roll out fairly thin. Bake at 375° for 7 to 10 minutes.
VALENTINE PUNCH:
Mix three 46-ounce cans of Hi-C Florida Punch, 3 packs presweetened raspberry Kool Ade and 4½ quarts water. Add three large bottles 7-Up Just before serving.
CHOW MEIN BURGERS
1 pound ground beef
½ cup onion
1 one-pound can chop suey vegetables
1/3 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch
8 hamburger buns
Brown ground beef and onion. Pour off fat. Add chop suey vegetables, drained. Mix water, soy sauce and cornstarch together and add to meat mixture. Cook 1 to 2 minutes. Split, butter and toast hamburger buns under the broiler. Spoon meat mixture onto buns and serve.
BREAD PUDDING
3 cups milk, scalded
4 eggs
3 cups dry bread cubes
1 tablespoon butter
¼ teaspoon salt
1 cup sugar
1 teaspoon vanilla
Scald milk, soak bread in milk. Add more milk or bread so bread and milk are soaked. Add sugar, butter and salt. Pour over slightly beaten eggs. Add vanilla and Mix well. Bake at 350° for 50 minutes in a pan of hot water.
WHEATLAND BREAD PUDDING
2 cups scalded milk
1 cup stale bread, cut in cubes
¼ teaspoon salt
2 eggs, beaten
2 tablespoons melted butter
¼ to 1/3 cup sugar
¼ teaspoon vanilla
Combine milk, butter and bread and put in pan. Add sugar, salt and seasonings to eggs. Beat slightly and add to other mixture and bake in a pan of hot water for 46 to 50 minutes at 350° or until firm.
JUST GOULASH
Salt skillet and brown one pound ground beef. Sprinkle 1 tablespoon brown sugar over browned meat. Add ½ large chopped green pepper and ½ large chopped onion. To this add 1 can disturbed tomatoes. Cover and simmer 30 minutes. Slice ½ head cabbage into ½ inch strips and set aside. Sprinkle cooked meat mixture generously with soy sauce. Add chopped cabbage and cook for 15 minutes. Can be served with a side dish of rice.
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YELLOW BUTTER CAKE
¾ pound butter
3 cups sugar
6 eggs
1 tablespoon vanilla
1 pint milk
1½ quarts sifted cake flour
¼ teaspoon salt
3 tablespoons baking powder
Cream butter and sugar until light. Add eggs and vanilla. Beat until mixture is fluffy. Alternately add milk and sifted dry ingredients. Pour into lightly greased 9-inch layer cake pans. Bake at 350° for 35 to 40 minutes. Remove from pan and cool on racks. Makes 5 layers or 35 to 40 cupcakes.
HOT MILK CAKE
2 eggs
1 cup sugar
1 cup flour
1/8 teaspoon salt
1 teaspoon baking powder
1 tablespoon butter
½ cup hot milk
Beat eggs till light and thick. Slowly add sugar. Beat with spoon for five minutes. Sift dry ingredients into egg and sugar mixture. Melt butter in hot milk and add. Fold dry ingredients not longer than 1 minute. Bake in wax paper lined 7 inch pans. Bake at 360° for about 30 minutes.
SUNBEAM MIXER HOT MILK CAKE
2 tablespoons shortening
¾ cup milk
3 eggs
1½ cups sugar
1½ cups flour
1½ teaspoons baking powder
1 teaspoon vanilla
Heat milk and butter together until butter is melted. Beat eggs until light. Add sugar rapidly. Beat until smooth. Add flour alternately with hot milk. Add baking powder and vanilla. Mix thoroughly, but not more than one minute. Bake in two 9-inch pans lined with wax paper. Bake at 375° for 30 minutes.
FOOL PROOF RYE BREAD
2½ cups lukewarm water
2 packages yeast
4 tablespoons melted lard
¼ cup sugar
2 teaspoons salt
2 scant cups rye meal
4½ cups white flour
Soak yeast in ½ cup of the water. Mix sugar, lard, rye meal and part of the flour in the other 2 cups water. Add yeast last and rest of flour. After bread is kneaded stiff, let stand a couple of hours to rise. Turn into 2 loaf pans and let rise second time. Preheat oven to 400° and bake for 10 minutes. Reduce heat to 375° and bake 25 to 30 minutes until done.
RAISIN DROP COOKIES
2 cups raisins
1 cup water
1 teaspoon soda
1 cup shortening
2 teaspoons salt
1½ teaspoons cinnamon
½ teaspoon nutmeg
2 cups sugar
3 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking powder
1 cup nuts, optional
Combine raisins and water and boil 5 minutes. Should have about ½ cup liquid left. Cool and add soda. Add remaining ingredients in a bowl and drop by teaspoons on a greased sheet. Bake for 10 to 12 minutes at 400°. Makes 7 dozen big ones.
CRUMB CAKE
Mix 2 cups flour, 2 cups brown sugar and ½ cup butter or margarine to crumbs. Take ½ cup of crumbs out and set aside. To remaining crumbs add 1 egg, well beaten, 1 cup sour milk, 1 teaspoon soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon vanilla and ¾ cup broken nutmeats. Turn batter into shallow 9 by 13 by 2-inch pan. Top with reserved crumbs and ¼ cup nutmeats. Bake at 350° in aluminum pan or 325° in a glass pan for 40 minutes. Cuts into 15 or 16 pieces.
