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ORANGE TAPIOCA SALAD
1 can mandarin oranges, drained
(save)
1 can cubed pineapple, drained
(save)
Water to make 3 cups liquid using
saved juices
1 package orange tapioca
1 package vanilla tapioca
Bananas, marshmallows, nuts, etc.
Drain oranges and pineapple save juices. Combine juices with enough water to make 3 cups liquid. Mix liquid, orange tapioca and vanilla tapioca. Cook as directed on tapioca package and let cool. Mix in oranges and pineapple. Marshmallows and nuts can be added immediately after oranges and pineapple, but bananas or any other fruits that discolor should not be added until just before serving time.
GROUND CHERRY PIE
Unbaked nine-inch pie shell
1 to 1½ cups ground cherries
2 eggs
3 tablespoons flour
½ cup cream
¾ cup brown sugar
Put husked and cleaned ground cherries in pie shell. Mix eggs, flour, cream and brown sugar together and pour over ground cherries. Bake at 350° until set.
HUCKLEBERRY PIE
Cover 2½ quarts huckleberries with water and let come to boil. Add ½ teaspoon baking soda. Boil one minute and drain. Add 1 cup cold water and cook until soft. Mash and add 1½ cups sugar and the juice of one half lemon. Cook for 15 minutes. Remove from heat and cool. Put in unbaked pie crust and add 1 tablespoon tapioca. Dot with butter. Add top crust and bake.
GROUND CHERRY PRESERVES
For each cup of ground cherries, add ¾ to 1 cup sugar. Bring to boil. Boil for five minutes. Let stand overnight. Drain and save juice. Boil juice with very thin sliced lemons. (One lemon to five or six cups juice.) Boil till thickens for 10 to 15 minutes. Add ground cherries and boil hard another ten to fifteen minutes until as thick as desired.
GROUND CHERRY PRESERVES
2 cups cooked ground cherries
2 cups cooked apple sauce
juice of one lemon
1 can crushed pineapple with juice
1 box Sure-Jell
6 cups sugar
Cook first four ingredients together for a few minutes. Add Sure-Jell and cook to rolling boil. Add sugar and boil for another minute. Seal while hot.
WELLMAN GROUND CHERRY PRESERVES
Combine 3 cups ground cherries, 2 cups sugar and 1 cup white corn syrup. Boil together until thick or sheets off spoon.
PEANUT BUTTER PIE
2 graham cracker crusts
½ gallon vanilla ice cream
2/3 cup chunk peanut butter
¼ cup dark Karo syrup
3 tablespoons water
Soften ice cream. Mix peanut butter, Karo and water until smooth. Swirl through softened ice cream. Divide between two graham cracker crusts.
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CANTALOUPE PLUM PRESERVES
2 quarts cooked pitted plums
2 cooked cantaloupe, cut up real
fine
2 peeled oranges, cut up
1 unpeeled orange, cut up
Sugar
Combine ingredients and add equal amount of sugar. Boil until thick.
PEACH AND ORANGE CONSERVE
12 peaches, peeled and pitted
3 oranges sugar
Squeeze juice from oranges and save. Pour boiling water over orange skins let stand 5 minutes. Drain and repeat twice more. Peel white out. Grind orange rind and peaches. Add equal parts of pulp and sugar. Cook until thick. Makes seven or eight glasses.
OYSTER CORN CASSEROLE
1 can cream style corn
½ pint milk plus one egg,
beat together
salt and pepper to taste
½ pint to 1 pint crushed
crackers
½ pint oysters, juice and
all
Turn ingredients into casserole and bake at 350° until egg is set
SAD CAKE
2 cups Bisquick
1 pound brown sugar
4 eggs
½ cup coconut
1 cup chopped nuts
Beat Bisquick, brown sugar and eggs together thoroughly. Add coconut and nuts. Bake in greased 9 by 13 inch pan at 350° for approximately 30 minutes. Let cool and cut into bars.
EASY-DO APPLE BUTTER
Core apples and cook to tender. Run through sieve. To each cup pulp add 1 cup sugar. Bake in oven at 250° to 300° until thick as you desire. It will take one or two hours depending on the apples. Check for consistency every, twenty to thirty minutes.
CARAMEL APPLE COOKIES
½ cup shortening
1 1/3 cup brown sugar, firmly packed
1 egg
2¼ cup sifted flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
½ teaspoon nutmeg
1 cup grated and peeled apples
1 cup light raisins
½ cup apple juice
1 cup English walnuts, chopped
Cream shortening, sugar and eggs until light and fluffy. Sift dry ingredients and add to creamed mixture. Add remaining ingredients. Drop by level tablespoons on greased cookie sheet. Bake at 350° for 12 minutes.
CARAMEL FROSTING:
Melt ¼ cup butter and ¼ cup brown sugar. Cook for 3 minutes until sugar dissolves. Add ¼ teaspoon salt, 1½ cups powdered sugar, sifted and 2½ tablespoons light cream. Spread on cool cookies.
OELWEIN BUTTERSCOTCH SAUCE
Cook two cups skim milk, 1 cup brown sugar, 5 tablespoons flour and 1 tablespoon butter until thick like pudding. Cool and use on sundaes.
BUTTERSCOTCH SAUCE
Cook 1½ cups brown sugar, 2/3 cups corn syrup and ¼ cup butter until soft ball stage. Take from heat and add four drops vinegar, stirring constantly, then add 1/3 cup cream as it thickens and cools. (Dorothy Raap, Davenport, Iowa)
BUTTERSCOTCH SYRUP
In a saucepan, mix ¾ cup sugar, ½ cup light corn syrup, ¼ teaspoon salt, ¼ cup butter, ½ cup cream and cook over low heat, stirring constantly to soft ball stage. Then stir in another ½ cup cream. Cook to thick smooth consistency. Remove from heat and stir in ½ teaspoon vanilla. Serve hot or cold. May be kept in the refrigerator until needed. Makes two cups.
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PICCALILLI
4 quarts chopped green tomatoes
½ cup salt
3 chopped sweet red peppers
3 chopped green peppers
6 chopped small onions
1 quart vinegar
3 cups brown sugar
1 teaspoon whole cloves
1 teaspoon mustard seed
1 teaspoon cinnamon
½ teaspoon all spice
Mix tomatoes with salt and let stand four hours and drain. Then add chopped peppers and onions. Add remaining ingredients. Boil for 45 minutes. Pack in hot sterilized jars and seal. It may also be kept in a crock in a cool place.
PEAR PIE
5 pears or more
¼ cup brown sugar
3 tablespoons white sugar
¼ cup flour
1/8 teaspoon nutmeg
1 teaspoon orange rind.
Combine as apple pie and bake at 400° for 45 minutes.
YEAR' ROUND PICKLES
5 large cucumbers
2 tablespoons salt
2 teaspoons mustard seed
½ teaspoon turmeric
1 or 2 sliced onions (as desired)
1 green or red pepper, sliced
1 cup vinegar
1 cup sugar
Peel sliced cucumbers and let stand in salt for three hours. Drain and add mustard seed, turmeric, sliced onions and pepper. Bring vinegar and sugar to boil and pour over cucumber mixture. Cover with plate until cool. Keep in refrigerator or may be frozen.
NO COOK GRAPE JELLY
Bring two cups grape juice to boil and remove from heat. Gradually pour in three cups sugar. Stir until completely dissolved and pour into jars to set.
MARBLE CAKE
2 1/3 cups sifted cake flour
2¼ teaspoons baking powder
¼ teaspoon salt
½ cup shortening
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla
¾ cup milk
Divide batter into 1/3 and 2/3's. Leave the 1/3 white. Blend the following ingredients:
2½ squares melted chocolate
½ teaspoon baking soda
3 tablespoons sugar
2 tablespoons shortening
¼ teaspoon salt
¼ cup hot water
Mix well and blend into 2/3's of batter. Spoon by tablespoons into white batter, divided into two 8-inch cake pans. Bake at 350° for about one hour
ROWLEY ANGEL FOOD CAKE DESSERT
4 squares unsweetened chocolate
4 tablespoons cold water
1 cup powdered sugar
1 teaspoon vanilla
pinch of salt
4 egg yolks
4 egg whites
2/3 pint whipping cream
Angel food cake loaf
Melt chocolate and cold water in double boiler. Add sugar, vanilla, salt and egg yolks. Beat over boiling water a few minutes. Cool and fold in egg whites and whipping cream. Cut angel cake in long narrow strips. Put filling between angel food cake slices in 9 by 10 inch loaf pan.
FROSTING:
Cook 1 cup milk, 4 tablespoons flour and a dash of salt until pudding consistency and set aside to cool. Beat ½ cup butter, ½ cup Crisco, 1 teaspoon vanilla and 1 cup white sugar until blended and fluffy. Add cooked mixture a little at a time until all blended in. Spread over Angel Food Cake Dessert above.
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SNOW DRIFT ICING
¾ cup light corn syrup
1 egg white
1/16 teaspoon salt
½ teaspoon vanilla
Bring corn syrup to boil. Beat egg white to soft peaks, adding salt. Pour hot syrup slowly on egg whites, beating constantly until peaks form when stirrer is lifted.
MUSCATINE GRAPE JUICE
Boil 10 pounds of grapes and 2 quarts of water ten minutes with lid on but watch for boiling over. Strain through cheese cloth and colander. Don't squeeze. Add one pound sugar and bring to rolling boil. Bottle or can.
SUGAR STARCH FOR DOILIES:
Boil 1 cup sugar and 1/3 cup water for two minutes. Remove from fire. Drop in crocheted pieces and stir well. Place on padded board. Pin with rust-proof pins to shape.
OXFORD PEANUT BUTTER
4 quarts skinned, shelled, roasted
Virginia peanuts
2 tablespoons salt
2 quarts skinned, shelled, roasted
regular peanuts
Grind in food chopper. Add salt and regrind until smooth and creamy. Pack into hot Ball jars leaving one inch head space. Process ½ pints and pints one hour at 190° F. in hot water bath. Makes 6 pints.
MANCHESTER PEANUT BUTTER
Blend two cups shelled, roasted and skinned peanuts, 1 teaspoon salt and 2 tablespoons salad oil with cover on at high speed until desired fineness.
PRETZEL CRUMB CRUST:
Combine ¾ cup coarsely crushed pretzel sticks, ¼ cup soft butter or margarine and 3 tablespoons sugar. Press into bottom and sides of 9 inch pie pan. Refrigerate until ready to fill as pie recipe directs.
PURPLE LADY
2 boxes raspberry jello
1 cup hot water
1 cup crushed pineapple and juice
1 large can tame blueberries and
juice
1 envelope Dream Whip
Dissolve jello in hot water. Add juices and allow to partially set. Mix in fruits. Fold in one envelope Dream Whip, whipped. Chill till set in 9 by 13 inch pan.
GRAPE KETCHUP
5 pounds Concord grapes, washed
and stemmed
2½ pounds sugar
1 tablespoon each cinnamon, all
spice and white pepper
2 teaspoons each of cloves and
salt
1 pint wine vinegar
Stew Concord grapes until soft. Strain through sieve or find colander. Boil all together until thick. Seal in clean jars at once. Use heavy stainless steal or enameled cooking pot. (Ruth Hoffman, Cedar Rapids, Iowa)
RUSSIAN EGGPLANT
Peel one large eggplant and slice in 1/3 inch slices. Dip into mixture of juice of lemon and 1 cup water. Rinse in cold water. Cook about 8 minutes in small amount of salted water. Drain. Alternate layers of eggplant, onion (two, thinly sliced), tomatoes, (three, sliced) in greased two-quart casserole. Mix together 2 tablespoons flour, 2 teaspoons salt, ¼ teaspoons pepper and sprinkle over layers. Spoon 1 cup sour cream over top. Bake in moderate oven (350°) for 45 minutes. (Ursala Cordes, Arlington, Iowa)
EGGPLANT PATTIES
Cook 1 medium eggplant, peeled and cut into ¾ inch cubes until tender and drain well. Mash and add 2 beaten eggs, 1½ cups cracker crumbs, salt and pepper to taste. Mix well, cover and refrigerate all day. Spoon mixture into skillet with melted shortening and brown lightly on each side.
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