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14 KARAT CAKE
2 cups flour, sifted
2 teaspoons baking powder
1½ teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1½ cups salad oil
4 eggs
2 cups finely grated carrots
8½ ounce can pineapple,
drained
½ cup nuts, chopped
3½ ounces flaked coconut
Sift flour, baking powder, salt, baking soda and cinnamon. Add sugar, salad oil and eggs and mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Pour into three, nine inch layer cake pans, that have been greased and floured. Bake in a moderate oven (350°) for 35 to 40 minutes. Remove from oven, cool a few minutes in pans. Turn out on wire racks and cool thoroughly. Fill layers and frost top and sides of cake with cream cheese frosting.
CREAM FILLING
Measure out ¾ cup milk. Dissolve 1 tablespoon cornstarch in a little of the milk. Add remaining milk, ¼ cup plus 2 tablespoons sugar and 2 egg yolks, beaten. Beat slightly. Cook slowly until mixture thickens. Remove from heat, add ½ cup chopped nutmeats and ½ teaspoon vanilla. Cool and spread between layers.
CREAM CHEESE FROSTING
½ cup butter or margarine
1 teaspoon vanilla
1 pound confectioner's sugar, sifted
8 ounce package cream cheese
Combine butter, cream cheese and vanilla and cream well. Add confectioner's sugar gradually, beating well. If mixture is too thick to spread, add a small amount of milk. (Ida Caldwell, Cedar Rapids, Iowa)
FRUIT PUFFS
3 eggs, beaten
¾ cup flour
¾ cup milk
Pinch of salt
3 or 4 thinly sliced peaches or
any other fruit
Brown sugar
Beat eggs, flour, milk and salt as for pancakes. Fold in fruit. Melt ½ stick margarine in a 9 by 13 inch Pyrex Baking Dish in a preheated 425° oven. When margarine is real hot, pour batter into dish. Bake for 25 to 30 minutes. Sprinkle brown sugar over the top about 5 minutes before finished baking. Or you can sprinkle brown sugar over just after finished baking.
FREEZING MELONS
Any type of melon can be frozen using the following two syrups. Watermelon, muskmelon, cantaloupe, or honey dew melons should be prepared by dicing, slicing, cutting into chunks or making into balls after peeling and seeding.
4 cups water
2 cups sugar
½ cup honey
Bring to boil. Cool well and pour over melon balls and freeze. Or use a 30% syrup prepared as follows:
2 cups sugar
4 cups water
Heat to dissolve sugar. Makes 5 cups syrup. Chill syrup thoroughly before pouring over melons packed in container and freeze.
FOR COLE SLAW OR A DRESSING FOR CUCUMBERS AND ONIONS:
Bring ¼ cup water, ½ cup sugar, ¼ cup vinegar and ½ teaspoon salt to a boil. Cool. Pour over cole slaw vegetables or cucumbers and onions.
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PAT'S BREAD AND BUTTER PICKLES
12 large cucumbers
6 medium sized onions
Slice thin and soak in cold water with less than a half cup pickling salt for an hour or longer. Drain and dry partly.
1 quart cider vinegar
1 quart sugar
1 teaspoon salt
2 tablespoons mustard seed
2 tablespoons celery seed
2 tablespoons powdered ginger
½ teaspoon cinnamon
1½ teaspoons turmeric
Boil 5 minutes. Add vegetables and bring back to boiling point (will only be a slow simmer). Simmer 5 minutes. Put in jars and seal.
VIOLA'S REFRIGERATOR PICKLES
4 cups sugar
4 cups vinegar
¼ cup salt
1 1/3 teaspoons turmeric
1 1/3 teaspoons celery seed
1 1/3 teaspoons mustard seed
3 onions, sliced
Mix all together, but do not heat. Slice cucumbers to fill 7 pint jars or almost fill a gallon jar. Pour pickling mixture over cucumbers and put in refrigerator, covered, for 5 days. They will then be ready to eat and will stay in the refrigerator until all enjoyed up.
ICE BOX PICKLES
8 or 9 cucumbers, sliced thin
1 cup onion, half red and half
white
1 cup green pepper rings
1 cup vinegar
1½ cups sugar
Dash of salt
Mix vinegar, sugar and salt. Pour over cucumbers, onions and green peppers. Let stand in refrigerator 3 or 4 days before using.
VEGETABLE SALAD
Combine equal amounts of shredded, fresh turnips, beets and carrots. Add a sliced red onion. Salt and pepper to taste, then add your favorite French dressing to taste.
JIM CORELL'S SUPER SALAD
In a four quart bowl, put one package of the dry Italian Dressing Salad dressing mix. Add one cup oil and one cup of wine vinegar. Mix well. Add sliced cucumbers, onions, tomatoes, carrots, radishes or any other vegetable desired. Add water to cover. Refrigerate a few hours before serving. (Jim Corell, People's Bank, Cedar Rapids, Iowa)
SALAD DRESSING
¾ to 1 cup sugar
1 cup vinegar
1 teaspoon salt
2 tablespoons salad mustard
¼ teaspoon pepper
Blend well in a blender. Slowly add 1 cup evaporated milk and blend well.
TOMATO SAUCE
Wash and core and quarter 8 pounds tomatoes. Let set to drain off. Put in a large 8 to 10 quart kettle. Add 1 cup green pepper, chopped, 1 medium onion, chopped, 1 teaspoon celery seed and ¼ teaspoon cayenne pepper, more or less. Bring to a boil and cook 40 to 45 minutes over low heat, stirring occasionally. Put pulp through sieve and discard seeds. Return puree to kettle after letting set awhile and pouring off water. Add 2 tablespoons white vinegar, 1 tablespoon sugar and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer to desired thickness. Put in sterilized jars with ½ inch head space. Process for 10 minutes in hot water bath. Makes 2 pints tomato sauce.
HUNGARIAN PEPPERS
Wash peppers and puncture each one in several places. Put in brine made of 1 gallon water and 2 cups pickling salt. Weight down overnight. Next day pack in sterilized jars.
1 gallon water
1 cup salt
1 cup vinegar
1 clove garlic
1 grape leaf
1 bunch dill
Bring to boiling point. Pour over peppers and seal.
GRAPE DESSERT
Make lemon Jello, substituting boiling Welch's Grape Juice for liquid called for in directions. When it starts to setup, add whipped cream and cut up marshmallows.
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ZUCCHINI BREAD
3 eggs
1 cup oil
2 cups sugar
2 cups grated, peeled zucchini
3 teaspoons vanilla
3 cups flour, sifted
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
¼ teaspoon baking powder
Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix lightly but well. Add flour, salt, soda, cinnamon and baking powder, sifted together. Mix until blended. Divide batter into two well greased 9 by 5 by 2 inch loaf pans. Bake at 325° for 1 hour or until bread tests done. Remove from pans and cool on rack. Raisins or nuts may be added if desired. This bread freezes well. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)
PINEAPPLE ZUCCHINI CAKE
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup oil
2 cups zucchini, peeled, grated
and drained
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup crushed pineapple, drained
½ cup raisins
1 cup pecans, chopped
Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini, flour, baking powder, salt and soda. Stir in pineapple, raisins and pecans and mix well. Bake in 2 greased and floured loaf pans at 325° for 1 hour. Or bake in a 9 by 13 inch pan at 325° for 50 to 55 minutes.
ZUCCHINI BREAD AND BUTTER PICKLES
Combine 5 pounds zucchini, thinly sliced with 3 medium onions, thinly sliced and ½ cup salt in a bowl and top with a layer of ice. Let stand 3 hours. After 3 hours, drain and rinse in cold water. Combine zucchini mixture with 3 cups vinegar, 3 cups sugar, 2 teaspoons celery seed, 2 teaspoons mustard seed, 1½ teaspoons turmeric and 1 teaspoon ginger. Put in large kettle and heat to boiling, reduce heat and simmer for 2 minutes. Ladle into jars and seal. Process in boiling water bath for 5 minutes. Makes 6 pints. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)
NEWTON ZUCCHINI CASSEROLE
2 pounds zucchini squash, sliced
parboiled and drained
2 ounce jar of pimiento
2 tablespoons grated onion
2 medium sized, grated carrots
½ cup margarine
½ package Pepperidge Farm
Stuffing or seasoned croutons
1 can cream of chicken soup
1 cup sour cream
Melt margarine and add stuffing or croutons. Put half in bottom of 9 by 13 inch casserole. Add vegetables in layers. Combine soup and sour cream and pour over vegetables. Top with remaining crumbs. Bake 30 minutes at 375° uncovered.
ZUCCHINI SQUASH BAKE
2 pounds zucchini squash
1 small onion
1/3 cup instant rice
2 eggs
1 can mushroom soup
Cook zucchini and onion in salted water until done. Drain and mash. Add rice, eggs, and mushroom soup. Mix Put in greased casserole, dot with 1 tablespoon butter and sprinkle top with grated cheese. Bake about one hour at 350°. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)
ZUCCHINI RELISH
10 cups ground zucchini
4 cups ground onions
5 tablespoons pure granulated salt
2¼ cups white vinegar
4½ cups sugar
1 tablespoon nutmeg
1 tablespoon dry mustard
1 tablespoon turmeric
1 tablespoon cornstarch
½ teaspoon pepper
2 teaspoons celery salt
1 each, sweet green and red pepper,
chopped fine
Put zucchini, onions and salt in a large bowl and mix well. Let stand overnight. Drain and rinse in cold water. Drain again and put in a large kettle with remaining ingredients. Bring to boil. Simmer uncovered, stirring occasionally for 30 minutes. Pour into 6 to 8 hot, sterilized pint jars and seal. Process 5 minutes in boiling water bath with lids tight.
TRY USING ZUCCHINI INSTEAD OF CUCUMBER IN ANY SWEET OR DILL PICKLE RECIPE. IT WORKS!
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PEACH CREAM PIE
Peel and slice 3 cups fresh peaches into an unbaked pie shell. Blend 5 tablespoons flour with 1 cup sugar. Add ½ cup cream or half and half and mix until smooth. Pour over peaches. Bake for 20 minutes at 425°, then at 325° for 20 to 25 minutes.
BEET-GRAPE JELLY
Wash and peel 5 or 6 beets, slice and cook in 4 cups water until tender. Bring 3 cups juice to a rolling boil and add 1 package Sure Jell. Bring to a boil again. Add 1 package Grape Kool-Aid and 4 cups sugar. Bring to rolling boil and boil one minute. Skim and put in jars.
COCKTAIL SAUCE
¾ cup chili sauce
2 to 4 tablespoons lemon juice
2 or 3 tablespoons horseradish
2 teaspoons Worcestershire Sauce
1 teaspoon grated onion
Few drops Tabasco Sauce
Salt to taste and chill.
CHEESE EGGPLANT
1 eggplant, seeded, peeled, diced
and cooked in a small amount of water
1 large onion, chopped
¼ pound grated cheddar cheese
18 soda crackers, rolled
1 can mushroom soup
2 eggs, beaten
Sage and salt to taste
Bake in a greased loaf pan at 350° for 45 minutes. (Betty Duncan, Marshalltown, Iowa)
BETTY'S DEVILED EGG CASSEROLE
8 hard cooked eggs
¼ cup butter, melted
½ teaspoon Worcestershire
Sauce
¼ teaspoon prepared mustard
1 teaspoon minced parsley
1 tablespoon grated or dried onion
2 cups medium, white sauce
2 packages grated cheddar cheese
1½ cups cubed, baking ham
½ package Pepperidge Farm
Stuffing
Combine egg yolks with butter, WOR Sauce, mustard, parsley and onion. Put back into egg white halves. Make white sauce and add grated cheese. Stir until melted. Add ham. Arrange eggs in greased pan. Pour cheese sauce over eggs. Top with Pepperidge Farm Stuffing (which can be browned in butter first.) Bake at 325° for 30 minutes.
CUCUMBERS AND ONIONS
2 cucumbers, thinly sliced
1 large onion, thinly sliced
4 tablespoons sour cream
1 tablespoon vinegar
Pinch of tarragon
1 tablespoon water
½ teaspoon salt
Dash of pepper
Tarragon vinegar can be used instead of vinegar and tarragon. Peel cucumbers and onions and slice very thin. Make dressing with remaining ingredients.
HOMEMADE BUG KILLER ANTS:
Mix 1 tablespoon dry yeast with 1 teaspoon brown sugar and sprinkle around unwanted ant areas. Or, mix powdered sugar with boric acid and sprinkle where ants are seen.
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