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Hi, this is Big Bill Sass sitting in for Jim while he is traveling through Europe with the WMT Stations tour. Jim will be back by the time you receive this and he'll have many things to tell you about his trip. Hope you enjoy our effort this month.
EGG PLANT CASSEROLE
1 medium sized egg plant (1 to 1½
lb.)
2 tablespoons butter
2 or 3 medium sized onions
3 or 4 tomatoes
1 cup grated cheese
Cut egg plant in ½ inch cubes and brown in butter for 5 minutes. Arrange layers alternating egg plant, onions and tomatoes and cheese and top with 1 cup of dry bread crumbs. Bake in 350 degree oven for 40 minutes.
FROSTED CREAMS
1 cup shortening
1½ cups sugar
2 eggs
3½ cups flour
1½ cups raisins
1¼ cups water
1 cup raisin water
1½ teaspoons soda
1 cup nut meats (optional)
Cook all the raisins in 1¼ cup water and let cool. Cream shortening and sugar. Add eggs, flour, and soda that has been dissolved in raisin water. Add raisins and nut meats. Spread batter in greased rimmed cookie sheets. Bake at 375 degree oven until browned.
SUGARLESS COOKIES
2 teaspoons sweetener
3 egg whites (beaten stiff)
¼ teaspoon almond flavoring
3 cups Rice Krispies
¼ to ½ cup coconut
Mix thoroughly and drop by teaspoon on lightly greased cookie sheet. Bake 12 to 15 minutes at 350 degrees.
BEET RELISH
½ cup grated or 1 tablespoon
dried horseradish.
1 pint boiled beets (chopped)
1 pint chopped cabbage
¼ teaspoon white pepper
pinch of red pepper
½ teaspoon salt
1 cup chopped celery
¾ cup sugar
1 cup vinegar
Mix all ingredients and heat thoroughly. When it reaches boiling point, pour into sterilized jars and seal.
BLOND BROWNIES
Measure:
1 cup sifted flour
½ teaspoon baking powder
1/8 teaspoon soda
½ teaspoon salt
Add:
½ cup chopped nuts
Set aside.
Melt:
1/3 cup butter or shortening
Add:
1 cup grown sugar
Mix well and cool slightly.
Add:
1 slightly beaten egg
1 teaspoon vanilla
Add flour mixture. Spread in greased pan. Sprinkle ½ cup chocolate chips over top. Bake in 350 degree oven 20 to 25 minutes. Cut in bars (Mrs. W. A. Richards, Cedar Rapids, Iowa)
HINT:
Marble Top Cleaner
2 parts washing soda
1 part pumice stone
1 part powdered chalk
Sift 2 or 3 times. Then add small amount of water - enough to make paste. Apply to marble top. Let dry. Wash off with soap and water.
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M & M Cookies
½ cup shortening
½ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla
½ teaspoon water
1 egg, well beaten
1 cup plus 2 Tablespoons flour
½ teaspoons soda
½ teaspoons salt
¾ cup or 2 five cent packages
of M & M Candies.
Blend shortening and sugars, beat in remaining ingredients. SPECIAL NOTE: Do not leave out water. Stir in candies. Drop by teaspoonfuls and bake in 375 degree oven.
CORN SALAD
40 ears sweet corn cut from cob
2 small heads cabbage
2 bunches celery medium
8 medium onions
4 small red peppers
4 green peppers
4 cups sugar
salt to taste
½ gal. vinegar
1 pint water
1 tablespoon ground mustard
1 teaspoon turmeric
2 heaping Tablespoons corn starch.
Combine sugar, salt, vinegar and water. Bring to a boil. Add chopped vegetables and cook slowly for 20 minutes. Pack in hot sterilized jars and seal. (Mrs. Emma McAtlin, Washington, Iowa)
FRUIT COCKTAIL CAKE
1 cup sugar
1 cup flour
1 egg
1 cup drained fruit cocktail
pinch of salt
½ teaspoon soda
½ teaspoon baking powder
½ cup brown sugar
½ cup chopped walnuts
Beat 3 minutes by hand. Put in greased and floured 8 by 8 inch pan. Bake in 350 degree oven for 20 or 30 minutes.
RING CUCUMBER PICKLES
4 quarts medium sized cucumbers
(cored and cut in ½ inch slices, keeping whole)
1¾ cup salt and cold water
to cover.
Let cucumbers stand in solution 3 days. Drain. Cover with clean, cold water. Let stand 3 days. Drain and simmer for 2 hours in a solution of: 1 cup white vinegar alum, size of a walnut water to cover. Drain and put in a big jar. Make syrup of:
3 pints white vinegar
4 lbs. sugar
1 Tablespoon celery seed
1 Tablespoon mixed whole spices.
Cover cucumbers and reheat juice for 2 more days. The 3rd day put cucumbers in fruit jars and pour hot juice over and seal. (Mrs. Allen Habeger, Elgin, Iowa)
HICKORY NUT CAKE
Cream:
½ cup butter or shortening
1½ cup sugar
Sift:
2 cups cake flour
3 teaspoons baking powder
Dredge: 1 cup chopped hickory nuts in small amount of the above flour. Set aside.
Beat Well:
4 egg whites
pinch of salt
Add:
flour and baking powder alternately
with ¾ cup water to the creamed mixture.
Add nut meats.
Lastly fold in egg whites. Spread
in greased & floured layer pans. Bake in 350 degree oven until toothpick
test shows dry pick (30 to 35 minutes). Nut flavor improves second day.
(Mrs. W. A. Richards, Cedar Rapids, Iowa)
"JUST A REMINDER"
If you haven't renewed your subscription to our monthly bulletins, please send your dollar promptly so you won't miss any issues. And don't forget, if you sent a dollar for someone else, perhaps as a gift, these too, are due.
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PEAR PIE WITH STREUSEL TOPPING
Almond Pastry
1 cup sifted all purpose flour
½ teaspoon salt
¾ cup ground blanched almonds
1/3 cup shortening
2 or 3 Tablespoons ice water
1 egg white, slightly beaten
Streusel topping
2/3 cup sifted all purpose flour
1/3 cup light brown sugar, firmly
packed
1/3 cup ground blanched almonds
½ teaspoon almond extract
1/3 cup butter or margarine
Filling
5 fresh Bartlett pears (2 to 2½
lb.)
4 teaspoons lemon juice
½ cup unsifted all purpose
flour
¾ cup granulated sugar
¼ teaspoon ginger
Dash of salt
1. Make almond pastry. Sift flour
with salt into medium bowl. Stir in almonds.
2. Using pastry blender, or 2 knives,
cut in shortening until mixture resembles coarse cornmeal.
3. Sprinkle ice water gradually
over mixture, tossing with fork until mixture is dampened. Shape into a
ball. Roll between 2 half sheets of waxed paper into an 11 inch circle.
4, Fit pastry carefully into a
9- inch pie plate. Fold edge under, press into an upright rim; crimp decoratively.
5. Brush inside of shell with egg
white. Refrigerate until ready to use.
6. Preheat oven to 375 degrees
7. Make Streusel topping. In medium
bowl, combine flour, sugar, almonds and almond extract.
8. Cut in butter with pastry blender,
or 2 knives, until mixture resembles coarse cornmeal. Refrigerate until
ready to use.
9. Make filling: Pare pears; core;
slice thinly, toss with lemon juice.
10. Combine flour, sugar, ginger,
and salt. Add to pears, tossing lightly to combine.
11. Turn pears into pie shell top
with Streusel topping. Bake 40 to 45 minutes or until topping is golden
and pears are tender. (Mrs. B, D. Robinson, Cedar Rapids, Iowa)
APPLESAUCE FRUIT CAKE
2/3 cup melted shortening
1 cup white sugar
1 cup raisins
1 cup chopped nuts
1 cup chopped dates
1 cup chopped candied fruits
1 cup chopped maraschino cherries
2 cups or more of flour
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon nutmeg
Sift dry ingredients together. Add 2 teaspoons of baking soda to 1½ cups of hot unsweetened apple sauce. Mix all ingredients, mixing well. Pour into a lightly greased pan. Makes two layers or one big loaf. Bake for 45 minutes in a 300° to 350 degree oven. Ice with one minute vanilla flavored frosting.
BAKED BANANAS
4 firm bananas
2 Tablespoons sugar (or brown sugar
or honey)
a few grains of salt
2 Tablespoons butter or margarine
Peel bananas. Place in shallow greased baking dish, sprinkle with sugar and salt. Dot with butter or margarine. Bake at 375 degrees for 15 minutes. Serve while it is still hot. (This will serve four people) SPECIAL NOTE: Lemon juice sprinkled on bananas keeps them from darkening.
HINT: When tiles are badly soiled, try washing them with 1 Tablespoon of turpentine mixed with 1 gallon of water. This acts like magic and will make the tiles look almost as fresh as new ones.
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