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ANGEL CRISPS
½ cup sugar
½ cup brown sugar
1 cup shortening (part butter)
1 egg
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar
Cream sugar, shortening, egg and vanilla. Add sifted dry ingredients. Form into balls the size of walnuts, dip top half in water, then in sugar. Press down with finger just in the center of each cookie. Bake at 350° for about 10 minutes. (Mrs. Rodney Olesen, Maquoketa, Iowa)
CHOCOLATE DAINTIES
1 cup butter or margarine
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon water
2¼ cups flour
¼ cup unsweetened cocoa
1 cup nuts, finely chopped
Cream butter and sugar until light and fluffy. Add vanilla and water. Sift flour with cocoa and stir in. Add nuts and mix well. Form into small rolls, about 2 inches long and ¾ inch in diameter. Bake on ungreased cookie sheet at 300° for about 20 minutes. While hot, roll in powdered sugar. Cool and roll in sugar again. Makes about 3 dozen cookies.
GREEN PUNCH
Mix 1 cup or 2 boxes Lime Jello, 1 pint hot water, 2 cups sugar, 8 cups cold water, the juice of 3 lemons or 1 cup Real Lemon juice and 1 large can pineapple juice. Chill. Add 2 bottles of ginger ale before serving.
SINAASAPPEL KUZMIZTAART (MOTHER'S ORANGE CAKE)
Juice of 1 large orange
Pulp and rind of 1 large orange
½ cup walnuts
1 cup raisins
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon salt
½ cup shortening
¾ cup milk
2 eggs
Squeeze orange and set juice aside. Chop orange pulp and rind, walnuts and raisins in food chopper. Mix flour, sugar, soda and salt and mix in with ground ingredients. Add shortening, milk and eggs. Beat well. After baking for 40 to 50 minutes at 350°, drip ½ cup of the reserved orange juice over warm cake. Combine 1 cup sugar, 1 teaspoon cinnamon and ¼ cup chopped nuts and sprinkle over cake.
PINEAPPLE DESSERT
1½ cups flour
1 cup butter or 2 sticks margarine
2 tablespoons sugar
1 #2 size can crushed pineapple,
juice and all
1 cup sugar
2 tablespoons cornstarch
4 egg yolks
Pinch of salt
Mix flour, margarine and the 2 tablespoons sugar and pat into 9 by 13 inch pan. Bake at 350° for 15 minutes. Combine pineapple, 1 cup sugar, cornstarch, egg yolks and salt and cook until thick. Spread over crust. Make meringue with 4 egg whites and 1 cup sugar (or less). Pour over filling. Bake at 275° for 1 hour. Frost with whipped cream before serving.
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BLOOMFIELD DIVINITY
7 ounce jar marshmallow creme
3 tablespoons water
2 cups powdered sugar
½ cup nuts, chopped
1 teaspoon vanilla
Beat marshmallow creme, water and vanilla at high speed with electric mixer until stiff peaks are formed. Fold in powdered sugar and chopped nuts. Drop by spoonfuls on wax paper and let stand until firm. Makes 1½ pounds divinity. It can be colored with food coloring if desired.
RHUBARB SOMETHING
4 cups rhubarb, cut up
¾ cup sugar
¼ cup margarine
¾ cup flour
1 teaspoon baking powder
1 teaspoon salt
½ cup All Bran Buds (cereal)
½ cup milk
¾ cup sugar
1 tablespoon cornstarch
¼ teaspoon salt
¾ cup boiling water
Cut up rhubarb in an 8 by 10 inch baking dish. Mix ¾ cup sugar, margarine, flour, baking powder, salt, cereal and milk and pour over rhubarb. Combine ¾ cup sugar, cornstarch and salt and sprinkle over top. Spoon boiling water over that. Bake at 350° for 45 minutes to 1 hour.
CHOCOLATE SHEET CAKE
In a mixing bowl, put 2 cups sugar and 2 cups flour. In a saucepan, put ½ stick margarine, ½ cup liquid shortening, 4 tablespoons cocoa and 1 cup water. Bring to rapid boil. Pour over sugar and flour, mixing well. Add ½ cup buttermilk, 1 teaspoon soda, 2 eggs, 1 teaspoon instant coffee, a pinch of salt and 1 teaspoon vanilla. Pour into a 15 by 10½ by 1 inch (jelly roll) pan. Bake at 400° for 20 minutes. The mixture will be very thin before baking. For frosting: Mix 1 stick margarine, 4 tablespoons cocoa, and 6 tablespoons milk. Mix together and bring to a boil. Remove from heat and add 1 pound powdered sugar. Beat until mixture is smooth. Add 1 cup chopped nuts and pour on cake while cake is still warm.
REMOVING COFFEE STAINS FROM PLASTIC DISHES:
Apply baking soda with a damp cloth. Another successful cleaning agent for Melmac and similar dinnerware is toothpaste, applied the same way.
SOUR DOUGH STARTER
2 cups warm potato water, saved
from cooking peeled potatoes
3 tablespoons sugar
1¾ cups unsifted flour
½ teaspoon salt
Mix well and cover and set crock in warm draft free place. Allow starter to work 12 to 24 hours before using.
SOUR DOUGH BUCKWHEAT CAKES
1 cup warm milk
1 cup starter
1 large egg
1 tablespoon melted shortening
or oil
1 cup buckwheat pancake mix
Beat well and refrigerate overnight.
SOUR DOUGH BREAD LOAVES
2½ cups warm water
Half of starter (approximately
1 cup)
¼ cup melted shortening
¼ cup sugar
2 teaspoons salt
3 cups unsifted flour
Mix well and set in warm place for 4 to 6 hours. Sift together and add to batter:
1 cup unsifted flour
1 teaspoon soda
1 teaspoon baking powder
Beat well, then add another 2½ cups unsifted flour. Knead about 5 minutes. Place in 2 greased bread pans and allow to double (about 2 hours). Bake at 375° for 35 minutes.
STARTER FEED
¾ cup warm water
1½ tablespoons sugar
½ teaspoon salt
7/8 cups flour
Add to starter that remains after using first half in one of the above recipes. Let work 3 or 4 hours before using.
TO CLEAN MOLD AND MILDEW OFF BASEMENT WALLS:
Mix 2/3 cup Trisodium Phosphate, 1/3 cup Tide, 1 quart Clorox and 3 quarts warm water.
OPEN LINE MAILING ADDRESS:
Open Line, WMT Radio,
Cedar Rapids, Iowa 52406
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ORANGE-PINEAPPLE-APRICOT SALAD
2 packages orange Jello
2 cups boiling water
1 cup pineapple and apricot juice
1 large can (#2) pineapple tidbits
1 large can (#2½) apricots,
sieved
10 marshmallows, cut up
Drain apricots and pineapple. Combine ½ cup each for juice. Mash apricots. Dissolve Jello in boiling water. Add fruit juice and marshmallows. Pour into a flat 9 by 12 inch pan and chill until set. Combine:
½ cup sugar
2 heaping tablespoons flour
1 egg
2 tablespoons butter
1 cup pineapple apricot juice
Boil until thick. Let cool. Then fold in 1 cup Dream Whip or whipped cream. Spread over top. Can be sprinkled with grated cheddar cheese.
ORANGE ANGEL FOOD DESSERT
1 envelope plain gelatin
¼ cup cold water
¾ cup boiling water
½ cup orange juice
½ cup frozen orange juice
concentrate
Juice of ½ lemon
1 cup sugar
1 loaf angel food cake
1 envelope whipped topping mix
Soften gelatin with cold water then dissolve with boiling water. Add remaining ingredients except angel food cake and topping mix. Break angel food cake in small pieces and put in 9 by 13 inch pan. Prepare whipped topping mix as directed. Pour syrupy gelatin mixture over cake and top with whipped mixture. Chill until firm or overnight.
BEAT AND EAT FROSTING
1 cup sugar
1 unbeaten egg white
¼ teaspoon cream of tartar
1 teaspoon vanilla
½ cup boiling water
Combine sugar, egg white, cream of tartar and boiling water. Beat until it forms stiff peaks. Add vanilla and frost.
An easy way to clean the bottom of your iron is to sprinkle salt on brown paper and rub a hot iron over the salt until it is clean.
FOOL PROOF EGG CUSTARD
4 eggs
1/3 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
3 cups milk
Beat eggs and sugar. Add salt, vanilla and milk. Stir and put in 6 or 8 custard cups. Put cups in electric skillet. Pour hot water (as hot as can be from hot water tap) into skillet, bring water even with top of custard in cups. Bring to rolling boil. Put lid on tight. Turn off skillet. Let set for 30 minutes without peeking.
LADYBIRD'S CHOCOLATE CAKE
2 envelopes liquid baking chocolate
2 cups sugar
1 stick margarine
2 eggs
2 cups flour
½ cup buttermilk
1 cup boiling water
1 teaspoon soda
Cream margarine and sugar. Add eggs, one at a time, beating after each addition. Add flour alternately with buttermilk. Combine chocolate with half of boiling water and stir into batter. Dissolve soda in remaining water and stir into batter. Turn into 9 by 13 inch greased pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 70 minutes or 35 minutes at 350° for a jelly roll pan.
MISSISSIPPI MUD CAKE
1 cup Crisco
4 eggs
1½ cups flour
1/3 cup cocoa
2 cups sugar
1 cup nuts, chopped
¼ teaspoon salt
3 teaspoons vanilla
3 cups miniature marshmallows
Cream shortening and sugar. Add eggs and beat well. Sift flour, cocoa and salt. Also add vanilla and nuts to the mixture, beating well. Pour in 9 by 13 inch pan. Bake at 350° for 30 minutes or until cake tests done. Remove from oven and cover with marshmallows while still hot. For frosting: Melt 1 stick margarine. Sift 1/3 cup cocoa and 1 box powdered sugar and add to margarine. Add ½ cup sweet milk, 1 cup chopped nuts and 1 teaspoon vanilla. Boil until all but nuts dissolve. Beat until thick and spread on cake. (Will be a flat brownie like cake.)
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MARSHA'S BAKED BEANS
1 can Van Camps beans (1 pound 15
ounces or 2 16 ounce cans)
Cut up bacon pieces or 1 heaping
tablespoon Bacos
¾ cup dark brown sugar,
packed
1 tablespoon molasses (2 can be
used)
2 drops liquid smoke
2 tablespoons catsup
2 slices onion, chopped or 1 or
2 tablespoons Instant Onion
Dash of Worcestershire sauce
Bake covered, stirring occasionally, at 325° for 2 hours, then bake uncovered for 1 hour at 250°. Can be baked faster to save time for 45 minutes at 375° covered, then 15 to 25 minutes at 300° uncovered, (Mrs. Darel Bargar, Cedar Rapids, Iowa)
SALTED PEANUT COOKIES
2 cups brown sugar
1 cup shortening
2 eggs
2 cups sifted flour
1 teaspoon baking powder
½ teaspoon soda
2 cups quick cooking oatmeal
2 cups cornflakes
1 cup salted peanuts
Mix brown sugar, shortening and eggs together well. Sift flour, baking powder and soda together and add. Then mix in oatmeal, cornflakes and peanuts. Drop from teaspoon on greased baking sheet and bake at 375° for 10 minutes. (Mrs. Rodney Olesen, Maquoketa, Iowa)
GO-GO BREAKFAST BARS
½ cup butter
32 large marshmallows or 3 cups
miniature marshmallows
½ cup peanut butter
½ cup nonfat dry milk
¼ cup orange flavored instant
breakfast drink
1 cup raisins
4 cups Cheerios cereal
Butter 9 by 9 by 2 inch square pan. In a large saucepan, melt butter and marshmallows over low heat, stirring constantly. Stir in peanut butter until melted. Stir in milk and breakfast drink. Fold in raisins and cereal, stirring until evenly coated. Turn into pan. With buttered hands, pat evenly in pan. Cool thoroughly. Cut into bars. Makes one dozen. (Mrs. Olesen)
WALNUT SQUARES FROM CANADA
1 cup butter
½ cup sugar
2 egg yolks
2 cups pastry flour
2 egg whites
2 cups brown sugar
2 cups nuts, chopped
1 teaspoon vanilla
Cream butter with ½ cup sugar. Add slightly beaten egg yolks and sifted flour. Press into 8 by 8 inch pan. Beat egg whites very stiff. Fold in brown sugar. Gradually add chopped nuts and vanilla. Spread over top of other mixture and bake at 325° for 25 minutes. Cool slightly and cut into squares.
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