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CRISPY CORNMEAL COOKIES
1 quart of cornmeal
2 quarts flour
1 1/3 tablespoons baking powder
1 tablespoon salt
1 1/3 tablespoon nutmeg
3 cups raisins
1 quart butter or margarine
1½ quarts sugar
8 large eggs
2 tablespoons lemon juice
2 tablespoons lemon rind, grated
Grind raisins. Blend dry ingredients and raisins. Cream fat and sugar and add eggs and beat well. Blend in lemon juice and rind. Add dry ingredients and raisin mix. Put on cookie sheet. Bake at 400° for 10 to 12 minutes. Remove from pan while hot. Makes 100.
PICKLED HAM
1 quart boiled ham, cut in pieces
2 cups water
1 cup vinegar
1 large onion, cut fine
Combine all ingredients and let set overnight in porcelain crock or bowl.
CARROT COOKIES
¾ cup sugar
1 cup shortening
2 teaspoons baking powder
1 egg
2 cups flour
2 tablespoons orange juice
1 tablespoon orange rind
1 cup carrots, cooked and mashed
(or a jar of junior baby food)
¼ teaspoon salt
½ teaspoon vanilla
Bake at 400° for 12 minutes in an ungreased pan. Frost with a powdered sugar and orange juice icing,
THAT FAVORITE CAKE
2½ cups sugar
1 cup Crisco half butter)
5 eggs, separated
1 cup plain buttermilk
3 cups cake flour
5 tablespoons strong coffee
4 teaspoons cocoa
1 teaspoon soda
¼ teaspoon salt
2 teaspoons vanilla
Cream sugar and shortening. Beat yolks and add to sugar mixture. Sift flour before measuring, add cocoa, soda and salt and sift again. Add coffee and vanilla to buttermilk. Add milk alternately with flour. Fold in beaten egg whites. Bake between 350 and 375 degrees. Makes three 9 by 1½ inch layers.
ICING:
Cream ½ cup butter and add 1 egg. Then alternate slightly more than 1 box powdered sugar, 1 tablespoon cocoa mixed together with ¼ cup strong coffee (warm, this removes the "boughten" taste of powder sugar icing) and 1 teaspoon vanilla mixed together. If too thick add a bit more coffee. (Mrs. John J. Phillips, Princeton, New Jersey)
BLOND CHOCOLATE CHIP BROWNIES
1/3 cup shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup sifted flour
½ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon soda
½ cup chocolate chips
Melt shortening and remove from heat. Add brown sugar, mix well and cool. Add egg and vanilla. Add dry ingredients a small amount at a time. Turn into greased 9 by 9 inch pan. Sprinkle chocolate chips on top. Bake at 350° for 25 minutes.
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AMANA DANDELION SALAD
4 cups chopped dandelion leaves
3 hard boiled eggs
3 slices bacon
1½ tablespoons flour
1 teaspoon salt
1 tablespoon sugar
¼ cup vinegar
2 cups top milk
1 medium onion, chopped
Wash and chop dandelions, returning to bowl of cold water to stay crisp. Cut bacon in small pieces and fry crisp. Remove bacon from drippings. Add flour and cook to golden brown. Add onions, stirring well. Then add ½ cup water, vinegar, salt, sugar and milk. Blend well and stir into smooth sauce or dressing. Let cool slightly: Add chopped eggs and prepared dandelions. Garnish with chopped eggs and crisp bacon.
RHUBARB JAM
4 cups rhubarb, chopped
4 cups sugar
1 tall can crushed pineapple
Stir well and let stand 3 to 4 hours. Boil ten minutes and add a box of favorite flavored gelatin. Stir well. Pour while hot and paraffin while still hot. Lid and store.
VINTON JELLO CAKE
1 box white or yellow cake mix
¾ cup oil
4 eggs
1 small box orange or lemon jello
1 tablespoon lemon juice
¾ cup water
Combine above ingredients (using jello dry). Bake at 350° for 40 minutes in an angel food cake pan or 35 minutes in a 9 by 13 inch cake pan. While cake is still warm, make holes in top of cake with ice pick or long tined serving fork and pour the following mixture over the cake. Mix 1 cup powdered sugar with 2 tablespoons melted butter and 1/3 cup orange juice.
QUICK AND EASY PENUCHE FROSTING
Mix at least ¼ cup brown sugar (packed) with ¼ cup water and 1 rounded tablespoon butter. Melt. Add enough powdered sugar to reach proper spreading consistency and vanilla to taste.
RE-SEASONING A CAST IRON SKILLET
Save peelings from at least 2 potatoes. Fill skillet with water and potato peelings and boil from five to ten minutes. Turn off heat. Refill skillet with water and let set a couple of hours. Wash and use.
MOUNT VERNON PUNCH
2 packages red Kool-Aid
1 tall can orange Hi-C
1 tall bottle of ginger ale
Mix Kool-Aid according to directions. Add Hi-C. Just before serving, slowly add the ginger ale.
SUGAR MERINGUE
3 egg whites (room temperature)
¼ teaspoon salt
1 teaspoon flavoring
6 tablespoons powdered sugar
After beating whites, salt and flavoring until foamy, add sugar 1 tablespoon at a time. Beat until peaks form. Brown at 400° for 10 minutes.
SPAETZLES
1 cup milk
2½ cups flour
2 eggs
1 teaspoon salt
6 cups boiling water
1 teaspoon salt
4 tablespoons butter
½ cup dry bread crumbs
Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Add salt and mix well. Into separate kettle, pour boiling water and add the other 1 teaspoon salt. Set over low heat so water is kept at a simmer. Pour batter into shallow bowl. Tilt over kettle and with sharp knife, slice batter into boiling water, being sure to dip knife into water before each slice. Let boil 5 minutes, then drain and colander. Put in serving dish and top with crumbs that have browned in butter.
KALONA PUNCH:
Mix 1 package orange Kool-Aid, 10 cups water, 1½ cups sugar, 1 large can frozen lemonade, 1 48 ounce can pineapple juice and 1 large bottle ginger ale.
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SOUTH AMANA SWEET POTATOES
¼ cup melted butter
½ cup brown sugar
1 small can crushed pineapple
Sweet potatoes, cooked
Put sweet potatoes in buttered casserole. Pour butter, sugar and pineapple mixture over sweet potatoes and heat thoroughly at 350°. Baste a couple of times.
PICKLED BEETS AND EGGS
Boil for 10 minutes:
½ cup vinegar
½ cup cold water
¼ cup brown sugar
½ dozen cloves
small stick of cinnamon
Use mixture to cover cooked beets. Refrigerate several days. Two days before serving, add hard boiled eggs.
COOKED FROSTING
9 tablespoons granulated sugar
3½ tablespoons half and
half
4 tablespoons butter
¼ teaspoon vanilla
¼ teaspoon lemon
Boil sugar and butter and half and half for one minute (or to 230° on the candy thermometer). Add flavoring after removing from heat. Beat to spreading consistency.
SALTED PEANUT COOKIES
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon soda
1 cup crushed corn flakes
1 cup salted peanuts
Cream sugar, shortening, eggs and vanilla. Sift flour, baking powder, and soda together. Combine mixtures. Stir in cornflakes and peanuts. Roll into balls the size of walnuts. Sprinkle with sugar. Bake on greased cookie sheet at 375° for ten to twelve minutes.
EVERLASTING STARTER
Soak two cakes of dry yeast in a cup of lukewarm water at least three hours. Strain into a quart jar through a thin cloth. Add enough lukewarm unsalted potato water to make at least 1/3 jar full. Add 3 tablespoons sugar. Put lid on tight and keep in a cool place.
EVERLASTING STARTER BREAD
At noon, add 1 tablespoon sugar and fill jar with lukewarm unsalted potato water. Put lid on (not tight) and let set in a warm place until evening. Combine 1 quart of warm water, 1 tablespoon salt, one tablespoon unmelted lard and 2 tablespoons sugar. Stir well. Stir in 2/3 of well stirred starter into the last mixture. (Reserve the other 1/3 for next use). Add flour and work again still that evening. Next morning, make loaves first thing and bake one hour.
ANOTHER PUNCH
4 pints lime sherbet
12 7 ounce bottles Seven-Up
Spoon three pints of the lime sherbet into punch bowl and let soften at room temperature for five minutes. Slowly pour in chilled Seven-Up, stirring slightly. Float remaining sherbet on top.
LO-CAL PUNCH
Mix two packages of pre-sweetened Cherry Kool-Aid as directed. Add 1 can frozen unsweetened orange juice. Add 1 or 2 10-ounce bottles of Like.
PICKLED GIZZARDS
1 to 1½ pounds chicken gizzards,
cooked in salted water until tender
1 cup water
1 cup vinegar
½ cup sugar
½ box mixed pickling spices
onions, sliced ¼ inch thick
Bring water, vinegar, sugar and spices to boil. Add gizzards and return to boil. Remove from heat and cool 15 minutes. Slice onions, ¼ inch thick and add to gizzards in pickling solution. Let cool.
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The following recipes are from the wife of the Man from Marion Iowa ... Urban McMann. And he's a lucky; McMann to have a wife who can bake such delicious cookies.
SALTED PEANUT COOKIES
3 cups flour (sifted)
1 teaspoon soda
1 cup shortening (Crisco)
1½ cups brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla
½ cup coconut
¾ cup salted peanuts (used
whole)
Cream shortening and sugars. Add eggs and vanilla then the remaining ingredients. Bake at 375° for about 10 minutes.
GLORIFIED OATMEAL COOKIES
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon soda
2 cups flour, sifted
1 cup oatmeal
1 cup Rice Krispies
6 ounces chocolate chips
6 ounces butterscotch chips
Cream shortening and sugars. Add eggs, salt and vanilla. Combine dry ingredients and add to the mixture. Bake at 375° for about 8 minutes.
KRISPIE COOKIES
1 cup brown sugar
1 cup white sugar
1 cup shortening
3 cups (slightly crushed) Rice
Krispies
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon soda
2 eggs
¼ teaspoon salt
1 cup nutmeats
1 cup coconut
1 teaspoon vanilla
Cream shortening and sugars and add eggs and vanilla. Combine flour, baking powder, soda, salt, and add to first mixture. Then add Rice Krispies, nutmeats and coconut. Drop by teaspoons, on baking sheet. Bake until light brown, about 10 minutes, at 350°
CHOCOLATE CHIP OATMEAL COOKIES
¾ cup brown sugar
¾ cup white sugar
1 cup lard (or Crisco)
2 eggs
1 teaspoon vanilla
1 teaspoon soda, mixed in 2 tablespoons
hot water
1½ cups sifted flour
1½ cups quick oatmeal
6 ounce package chocolate chips
1 cup nutmeats
Mix sugars and shortening. Then add eggs and vanilla. Mix. Add soda in water and flour. Mix. Add remaining ingredients. Bake in a 350 degree oven about 10 minutes.
PINEAPPLE COOKIES
2 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon vanilla
½ cup drained crushed pineapple
½ cup sugared Frosted Flakes
Sift dry ingredients (first four ingredients) together. Blend butter with sugars then add the eggs and vanilla Mix in pineapple and Frosted Flakes. Then combine with dry ingredients. Sprinkle a little sugar on top before baking or frost with a mixture of ¼ cup butter, browned, and pineapple juice and powdered sugar. (Note: No time or temperature given with recipe)
RAISIN OATMEAL DROP COOKIES
1 cup raisins
1 teaspoon soda
¾ cup water
1 cup shortening
1 cup sugar
2 eggs
2 cups quick oatmeal
2 cups sifted flour
1 teaspoon salt
1 teaspoon vanilla
Combine raisins and water in saucepan. Cook five minutes. Drain. Measure five tablespoons juice and combine with soda. Cream shortening and sugar until fluffy. Beat in eggs and vanilla, stir in oatmeal, salt and raisins. Add juice and soda and stir in flour. Drop on a well greased cookie sheet and bake at 350° for 10 minutes.
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