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MYSTERY COBBLER
½ cup butter
1 cup sifted flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 30 ounce can sliced peaches,
drained
Place butter in 11x8x2 inch pan. Melt in 350° oven. Sift dry ingredients together, Add milk and mix thoroughly. Dribble batter over melted butter. Spoon fruit carefully on top of batter & bake at 350° for 40 minutes. You can substitute other fruit and pie fillings for the sliced peaches.
MOIST BANANA CAKE
1½ cups white sugar
1 cup sour cream
2 eggs
1 level teaspoon soda
1 teaspoon baking powder
1¾ cups flour
2 large bananas, quite ripe
½ cup nut meats
1 teaspoon vanilla
Mix cream and sugar together until smooth. Then add eggs, bananas, dry ingredients, nuts and vanilla in that order. Bake in 9 x 13 inch pan for 25 to 30 minutes in a 375° oven.
PENUCHE FROSTING
2 cups brown sugar, firmly packed
½ cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla
Mix well and boil 4 minutes. Remove from heat and beat until smooth.
EGGLESS APPLE CAKE
4 cups chopped apples
2 cups granulated sugar
2/3 cup salad oil
2 cups flour
1 teaspoon vanilla
1 cup chopped nuts or raisins,
optional
1½ teaspoons soda
1 teaspoon salt
2 teaspoons cinnamon
Mix apples and sugar and let stand one hour. In a bowl combine remaining ingredients. Mix apples in and bake in a 9 x 13 inch pan for 40 minutes at 350°.
EGGLESS FROSTED CREAMS
Cream 1 cup shortening and ½ cup sugar dissolve 1 teaspoon soda in ½ cup sour milk and add. Beat well. Add ½ cup molasses and 1 teaspoon each of cinnamon, ginger and cloves. Add 2 cups flour and beat well. Bake at 350° in 10 x 15 inch cookie pan with sides. Frost and cut in squares.
FROSTED CREAMS
1 cup shortening
1½ cups sugar
2 eggs
3½ cups flour
1½ teaspoons soda
1 cup nuts, optional
1½ cups raisins
1¼ cups water
Cook raisins in water and set aside. Cream sugar, shortening and add eggs. Dissolve soda in 1 cup of the raisin water and add with flour. Add raisins and nuts. Spread in large greased rimmed cookie sheet. Bake at 375° for 20 to 25 minutes. Cool and frost with powdered sugar frosting.
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PICKLED EGGS
12 hard cooked eggs
2 tablespoons sugar
1 teaspoon salt
4 peppercorns
spring of dill
a few caraway seeds
1 whole clove
celery seed
blade of mace
1 piece ginger root
sliver of garlic
1½ cups vinegar or juice
from pickled beets
½ cup water
Add sugar, salt and spices to vinegar and water. Simmer 10 minutes. Hard cook and peel eggs. Arrange in quart jar. Strain and pour vinegar solution over eggs and seal. Ready for use in 2 weeks. Keep refrigerated
CREAM OF TOMATO SOUP
8 quarts tomatoes, cut up
6 stalks celery, cut up
3 good sized onions, cut up
1 stick margarine
1 cup flour
½ cup sugar
¼ cup salt
Cook tomatoes, celery and onions separately until you can run them through a colander. Stir in remaining ingredients and stir until all lumps are out. Bring to boil. Put in jars and seal. Process 12 to 15 minutes in hot water bath.
YELLOW TOMATO PRESERVES
3 to 4 pounds yellow tomatoes
3 to 4 pounds sugar
1 lemon very thinly sliced
1 few pieces of ginger root or
½ teaspoon ground ginger
1 teaspoon butter
Cover tomatoes with boiling water and let stand two minutes. Drain and cover with cold water. Remove skin. Squeeze tomatoes one at a time to get juice and seeds out. Discard juice and seeds. Measure tomato pulp and use pound for pound of sugar. Mix well, bring to boil. Cook till syrup is thick and tomatoes are transparent. Seal at once in sterilized jars.
GERMAN POTATO SALAD FOR TWO
2 medium potatoes
3 slices bacon
1/3 cup chopped onion
1 tablespoon flour
2 teaspoons sugar
¾ teaspoon salt
¼ teaspoon celery seed
dash of pepper
1/3 cup water
1 tablespoon white vinegar
Boil potatoes in jackets. Peel and slice thinly. Fry bacon slowly in skillet. Drain on paper towel. Crumble bacon. Sauté onion in bacon fat till golden brown. Blend in flour and seasoning. Cook over slow heat. Stir till smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil and boil one minute, stirring constantly. Stir in potatoes and bacon carefully. Remove from heat. Cover and let stand till served.
CZECH CAULIFLOWER SOUP
Select two small or medium or one large head of cauliflower. Separate into rosettes and clean well. Boil in 1½ quarts of beef stock. In a small skillet, melt 1 tablespoon butter and stir in a heaping tablespoon of flour. Beat two egg yolks with two tablespoons half and half or cream. When cauliflower is done, add cooked mixture. Add a dash of mace and boil a few minutes. Pour into bowls over croutons and serve hot.
BLEU CHEESE DRESSING
3 cups mayonnaise
1 cup sour cream
2 tablespoons Parmesan cheese
1 tablespoon Worcestershire sauce
¾ cup bleu cheese
½ to ¾ cup buttermilk
Mix all ingredients for dressing. Makes one quart.
ROQUEFORT DRESSING
Mix one pint mayonnaise, ½ pound bleu cheese, ½ pint half and half, ¼ cup milk and 1/8 cup French dressing. Makes one quart.
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REUBEN SANDWICH
Russian rye bread
1000 Island salad dressing
Canned sauerkraut
Corned beef
Swiss cheese
Put dressing on inside slices of bread. Put on one slice corned beef. Next add kraut. Dribble a teaspoon of dressing over kraut and top with a slice of Swiss cheese. Add top slice of bread, Grill slightly in buttered skillet. Brown both sides. If an electric skillet is used, the setting is 350°.
SHEPHERD'S PIE
Half recipe of hot mashed potatoes
2 cups leftover beef, cooked
1 tablespoon flour
2 tablespoons fat or salad oil
Leftover gravy
6 small cooked onions
1 cup cooked quartered carrots
1 cup cooked or canned peas
1 egg, beaten
Grease 1½ quart casserole. Lightly toss beef in flour in bowl. Heat oven at 425°. Heat fat in skillet and add beef and brown lightly on all sides. Add 1½ cups gravy. Add onions, carrots and peas. Heat and pour into casserole. Mash potatoes and add beaten egg. Spoon potatoes over meat. Bake in oven until potatoes are lightly browned and a ring of gravy bubbles around the edge of the casserole.
HAMBURG PIE
Fry one pound hamburger and 3 onions, diced. Pour off fat and add 1 can tomato soup. Pour over 1 can green beans, drained, in greased casserole. Beat one egg into enough mashed potatoes for six and spread over top of casserole or in six different mounds. Bake at 400° till bubbly.
SAVORY PIE
Brown 1 pound ground beef, ¼ cup chopped onion and ¼ cup chopped green pepper. Pour in 1 can condensed vegetable soup and ¼ teaspoon salt. Place one cup seasoned mashed potatoes in mounds around the top and bake at 425° for 15 minutes, uncovered.
SPARERIBS AND CARAWAY KRAUT
3 pounds country spareribs
2 teaspoons salt
¼ teaspoon pepper
#2½ size can sauerkraut
(32 ounces)
2 medium carrots, shredded
1 unpeeled tart apple, finely chopped
1½ cups tomato juice
2 tablespoons brown sugar
2 to 3 tablespoons caraway seed
Season ribs with salt and pepper. Put in dutch oven. Combine other ingredients and put on ribs. Bake at 350° for 2½ to 3 hours or until done. Baste occasionally with juices. Serves 4 to 6 people.
PEPPER JELLY
Grind red peppers. Measure. To each cup ground peppers, add 1 cup sugar. Measure both together and add juice of one lemon for each cup of pepper and sugar mixture. Cook until thick, stirring occasionally to prevent sticking. Should be thick like marmalade or jam.
OPEN CROCK SWEET PICKLES
Soak cucumbers in brine (enough salt in water to float an egg) for three days. On the fourth, fifth and sixth day, pour off brine and put on fresh water each day. On the seventh day, mix 1 tablespoon of powdered alum and 1 pint of vinegar with three pints water. Bring to boil and pour over pickles in crock. Let stand overnight.On the eighth day, pour off that juice. Rinse pickles well for 3 or 4 times. To make syrup, mix:
13½ cups sugar (six pounds)
2 quarts white vinegar
2 teaspoons celery seed
2 teaspoons whole allspice
2 teaspoons either castor buds
or 2 or 3 cinnamon sticks
a few drops green food coloring
Bring to boil five minutes. Pour over pickles and let stand overnight. On the ninth day, pour off and reheat syrup. Pour over pickles that have been placed in sterilized jars and seal.
CANNING TOMATOES: Pack jars with tomatoes as for cold packing. Fill canner with cold water. Bring water to boil. Turn off heat. Put jars in water and leave till water is cool.
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TEXAS SHEET CAKE
2 cups sugar
2 cups flour
2 sticks margarine
4 tablespoons cocoa
1 cup cold water
½ cup buttermilk
½ teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten
1 teaspoon soda
Sift sugar and flour together and set aside. In a saucepan, mix margarine, cocoa and cold water. Bring to rapid boil. Pour over flour and sugar. Mix well with beater and add remaining ingredients. Mix well and pour into a large cookie sheet (12 x 18 inches) with ½ inch sides. Grease and flour pan. Bake at 350° for 25 minutes.
FROSTING: Mix in a saucepan 4 tablespoons cocoa, 6 tablespoons milk and 1 stick butter or margarine. Bring to a good boil, watching closely. Add 1 boxsifted powdered sugar and mix well. Add 1 teaspoon vanilla and 1 cup chopped nuts. Beat well and spread over hot cake.
APPLE APPEAL (MOCK RASPBERRY JAM)
Mix 1 cup to 1¼ cups thick applesauce with ¾ cup sugar, 1 package raspberry jello and a couple of drops of red food coloring. Mix well and seal in jars.
INDIAN BREAD
1 cup Indian meal (cornmeal)
1 cup flour
2 eggs
1 teaspoon butter
½ teaspoon salt
2 teaspoons baking powder
milk as needed
Put Indian meal into a mixing bowl and pour enough scalding milk over it to make a thick mush. When cool, add the flour and enough cold milk to make a thick batter. Add eggs (well beaten), melted butter, salt and baking powder. Beat till full of bubbles, then bake on a hot griddle. (George Preston, Belle Plaine, Iowa)
20-MINUTE SPAGHETTI SAUCE
Brown ¾ pound ground beef with half an onion, chopped up. Drain off fat. Add one large can of Hunt's tomato sauce. Sprinkle in a little garlic salt and a pinch of oregano along with ¼ teaspoon chili powder and 2 slices American cheese. Over low heat, cook 10 to 15 minutes while stirring. Serve over cooked spaghetti.
HOT GREEN BEAN SALAD: Fry four strips of diced bacon with ¾ cup sliced onion. Add ¼ cup vinegar and salt and pepper. Add drained green beans and heat.
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