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GREEN TOMATO PIE
4 cups unpeeled green tomatoes,
cut in wedges
½ cup sugar
2 tablespoons flour
¼ teaspoon allspice
¼ teaspoon salt
2 tablespoons lemon juice
3 tablespoons butter
Mix flour, sugar, spice and salt together. Sprinkle a little in bottom of 9 inch unbaked pie shell. Arrange wedges of tomato in shell, a layer at a time. Cover each layer with sugar mixture, lemon juice and dot with butter. Repeat this sequence until shell is filled. Place top crust on pie and bake in 350° oven for 45 minutes. (Mrs. W. H. Barber, McGregor, Iowa)
GREEN TOMATO PIE
3½ cups sliced green tomatoes
¾ cup seedless raisins
1½ teaspoons grated lemon
rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
½ teaspoon salt
1 1/3 to 1½ cup sugar
3 tablespoons flour
½ teaspoon cinnamon
1/8 teaspoon ginger
Line pan with pastry. Combine ingredients in large bowl. Sprinkle one tablespoon dry bread crumbs over mixture. Dot with one tablespoon margarine or butter. Mix all ingredients and pour into crust. Bake for 15 minutes at 425°, then reduce heat to 325° and bake another 45 minutes.
DAVENPORT TWENTY-FOUR HOUR SALAD
1 large (four or five pound) head
cabbage, shredded
2 cups white sugar
½ cup vinegar
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon celery seed
1 small can pimento or 1 fresh
green
pepper, chopped
Mix and let set in covered jar for 24 hours, refrigerated.
WATERMELON PRESERVES
4 pounds watermelon rind
1 pinch of alum (optional)
2 lemons
9 cups sugar
Spices
Peel and cut watermelon into slices or cubes. Soak in salt solution (one and one half tablespoon salt per two quarts water) overnight. Drain next morning. Parboil watermelon rind in fresh water containing a pinch of dissolved alum. Drain again. Make syrup of sugar and 8 cups water. Add 2 lemons, sliced thin. If desired, add a little ginger root, cinnamon, allspice and cloves to taste. Place rind in boiling syrup. Boil slowly until tender. Pack in clean, hot jars. Seal immediately.
CHOCOLATE SYRUP BROWNIES
Beat one fourth pound margarine and one cup sugar together. Add four eggs and beat well. Add one teaspoon vanilla, a one pound can of chocolate syrup, one cup plus one tablespoon flour and ½ cup nutmeats. ½ teaspoon of baking powder is an optional ingredient. Mix and spread in greased 10 by 15 inch pan. Bake at 350° for 30 minutes.
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STUFFED TOMATOES
½ pound hamburger
½ pound pork sausage
1 ear of corn, cut off cob
1 cup fresh bread crumbs
1 egg
¼ cup chopped celery
minced onion to taste
salt and pepper to taste
Mix mixture together until it stays together, using a small amount of milk if necessary to bind it together. Scoop out tomatoes, being careful not to break through the outer circle of meat of the tomato. Stuff with mixture and bake at 350° for one hour.
PEAR HONEY
3 pounds (nine cups) ripe pears
1 cup diced pineapple
Grated rind and juice of one fresh
lime
5 cups sugar
Wash, pare, and core pears. Slice before measuring, then run through food chopper, using fine blade. Dice pineapple and combine with pears and lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes and pack into sterilized jars and seal while hot.
CANTALOUPE MARMALADE
Select three medium fully ripened melons. Remove seeds, pare and cut into squares. Cook slowly without adding water until soft. Mash and continue cooking until very tender. To 3½ cups pulp, add 7 cups sugar. Bring to boil for three minutes, stirring to prevent scorching. Remove from fire and add ½ cup Certo and 1 teaspoon vanilla. Remove foam and pour into hot sterilized jars. Seal.
CANTALOUPE PEACH CONSERVE
1 quart diced fresh peaches
1 quart diced cantaloupes
8 cups sugar
4 lemons, juice and grated rind
1½ cups blanched English
walnuts, finely chopped
Cook until thick and clear. Add nuts and put into jars and seal.
ANAMOSA CAKE TOPPING
1 cup brown sugar
2 tablespoons milk
2 tablespoons margarine
Mix and pour on hot cake. Place under broiler till topping bubbles.
GERMAN CHOCOLATE PIE FILLING
Place one package of Baker's German Chocolate and 3 tablespoons water in sauce pan over low heat. Stir until chocolate is melted. Cool until thickened and add one teaspoon vanilla. Whip one cup whipping cream. Fold chocolate mix into whipped cream. Pile into shell. Chill two hours before serving.
GERMAN CHOCOLATE PIE
1 four ounce package of Baker's
Sweet German Chocolate
¼ cup butter
1 2/3 cup or 14½ ounce can
Evaporated Milk
1½ cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 unbaked ten inch pie shell
1 1/3 cup Baker's Angel Flake coconut
½ cup chopped pecans
Melt chocolate with butter over low heat. Remove from heat and gradually blend in milk. While cooling, mix sugar, cornstarch and salt together. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans and sprinkle over top. Bake at 375° for 45 minutes or until top is puffed.
BAKED CABBAGE
Butter baking dish. Put in a layer of cabbage. Next add a layer of four broken soda crackers. Continue to alternate until dish is full. Top with one half stick of butter. Pour on milk until it just reaches the top of the cabbage and crackers. Bake covered or uncovered for one hour at 350°.
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APPLE COOKIES
1 cup brown sugar, packed
¾ cup margarine or shortening,
slightly softened
1 egg
1 tablespoon water
1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup oatmeal
1 cup raisins or chocolate chips
½ cup chopped nuts (optional)
1¼ cup finely cut raw apples
Cream shortening and brown sugar. In another bowl, beat the egg and add the water. Mix with creamed mixture. Soft dry ingredients and add to creamed mixture. Stir in oatmeal, raisins or chocolate chips and nuts if used. Add apples last. Drop on greased cookie sheet by teaspoon. Bake at 350° for ten to 12 minutes.
BEER BATTER: Mix 1/3 cup cornstarch, 1/3 cup flour and 1/3 cup beer. Add to two beaten egg whites.
ONION RING BATTER
1 cup flour
½ teaspoon sugar
½ teaspoon salt
2 tablespoons salad oil
Pinch of baking powder
1 cup ice water
Sliced onion rings
Slice onion and soak a few hours in milk. Mix above ingredients (except onion rings) and use for dip. Onions go from milk to flour to batter to hot grease. Keep onions, milk and patter cool until ready to use.
SOUTH AMANA GROUND CHERRY PIE
Prepare crust. Wash ground cherries after skinning and cutting in half. Place one and a half to two cups in pie crust. Sprinkle with one or two teaspoons lemon juice and one half cup sugar. Dot with butter. Then combine two eggs, two thirds cup milk, a dash of salt and one fourth cup sugar. Pour over cherries and bake at 350° for 45 minutes or until custard is done,
TOMATO PRESERVES
5 pounds ripe tomatoes
8 cups sugar
Thinly sliced lemon
A couple of sticks of cinnamon,
broken
Prepare tomatoes for canning. Squeeze out all possible juice and seeds. Drain in colander. Combine ingredients in large kettle. Start on high fire to boil. Reduce heat to simmer and cook till thick and transparent.
TOMATO PRESERVES
1 quart cut and peeled apples
1 quart cut, cored and peeled tomatoes
6 cups sugar
Combine in kettle and boil slowly until thick. Just before removing from fire, add cut up lemon or oranges. Fill glasses and add one clove to each glass.
GREEN TOMATO PICKLES
12 green tomatoes, sliced (¼
inch slices)
6 medium onions, sliced (¼
inch slices)
1 cup salt
1 gallon cold water
2 cups sugar
2½ cups vinegar
1 cup water
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1 tablespoon turmeric
Soak tomatoes and onions overnight in the 1 cup salt and gallon water. Drain next morning. Combine remaining ingredients for the syrup. Bring to boil. Add tomatoes and onions and let boil five minutes. Pack and seal.
PICKLED PEPPERS
2 cups sugar
4 tablespoons salt
1 quart water
1 quart distilled vinegar
1 cup Corn Oil
1 tablespoon allspice
Bring to boil and boil all together for two minutes. Let cool to lukewarm. Pour over peppers that have been cleaned and cut into strips and packed in quart jars. Seal immediately. (Lucille Hobsen, Pekin, Illinois)
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BLENDER CATSUP
Use dead ripe tomatoes and white vinegar
48 medium tomatoes (8 pounds)
2 ripe sweet red peppers
2 sweet green peppers
4 onions
3 cups vinegar
3 cups sugar
3 tablespoons salt
1½ teaspoons allspice
3 teaspoons dry mustard
1½ teaspoons cloves
1½ teaspoons cinnamon
1½ teaspoons hot red peppers
Quarter tomatoes and remove stem end. Add peppers, seeded and cut in strips. Add onions, peeled and quartered and mix. Fill blender container ¾ full. Blend at high speed for four seconds. Pour into large kettle. Add vinegar and salt and spices (in bag). Simmer uncovered in 325° oven until volume is reduced ½. Remove spices and seal in hot sterilized jars. Process in hot water bath ten minutes.
END OF THE GARDEN PICKLES
2 cups cucumbers, peeled
2 cups onions
2 cups green peppers
2 cups red peppers
2 cups green tomatoes
½ cup salt
1 quart water
2 cups cut up cooked carrots
2 cups cut up cooked celery
1 cup cut up cooked green beans
1 cup cooked yellow beans
2 cups cut up cooked cauliflower
3 cups vinegar
4 cups sugar
2 tablespoons mustard seed
Cut first five ingredients in small pieces. Mix water and salt and pour over vegetables and let stand overnight. Next morning drain and add cooked vegetables. Make syrup of vinegar, sugar and mustard seed. Combine all ingredients and boil five minutes. Put into jars and seal. Makes 6 or 7 pints. Rita Krimer, Cascade, Iowa)
CRISPY COBBLER: Place drained fruit on bottom of baking dish. Mix 1 cup sifted flour, 1 cup sugar, 2 heaping teaspoons baking powder and a pinch of salt. Stir in 1 large egg with fork. Pour on fruit. Bake at 350 for about 45 minutes.
MUSHROOM CATSUP
10 pounds mushrooms
½ cup salt
1 small onion, chopped
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon horseradish
Few grains cayenne
1 cup vinegar
Wipe mushrooms carefully with damp cloth. Chop them and mix thoroughly with salt. Let stand overnight. Wash and to the pulp and juice add the chopped onion, spices and vinegar. Heat to boiling and cook slowly until thick (about 30 minutes), stirring occasionally. If desired, this catsup may be strained. If too thick, thin with vinegar. Seal in hot sterilized jars. Makes about 5 pints. (Mrs. W. C. Johnson, Cedar Rapids)
COLD TOMATO CATSUP
1 peck ripe tomatoes
1 pint vinegar
2 tablespoons salt
2 teaspoons pepper
1 clove garlic, crushed
1 teaspoon ground allspice
1 teaspoon ground cloves
Wash the tomatoes and force them through a wire sieve, then strain through a jelly bag. The liquid is not used in the catsup but may be used as tomato juice. Thin the pulp with the vinegar. Season with salt, pepper, garlic, allspice and cloves. Pour into sterilized bottles and seal. This catsup retains the taste of the fresh tomatoes and is an excellent flavoring for soups and sauces. Makes about 4 quarts. (Mrs. Johnson)
SWEET AND SOUR ROAST BEEF
2 cups cubed cold roast beef
2 tablespoons butter
2 tablespoons flour
½ cup firmly packed brown
sugar
1 teaspoon dry mustard
½ cup vinegar
1½ cup hot water
1 package dry onion soup
Hot fluffy rice
Brown beef cubes with butter in a skillet. Stir in flour. Combine remaining ingredients (except rice) and add to meat mixture. Simmer for twenty minutes. Serve on rice. Serves six.
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