Stuffed Baked Fish and Green Peppers

There is nothing more tasty in cold weather than stuffed and baked fish. Crumble two cupfuls of day-old bread, and a small onion chopped very fine, a teaspoonful of minced parsley, salt and pepper to suit and four tablespoonfuls of melted butter. Mix lightly together with a fork and add just enough boiling water to bind it together, a few tablespoonfuls being sufficient. Stuff the cavity of the cleaned fish and bake with slices of salt pork until a delicate brown. Serve with green peppers, stuffed with boiled rice seasoned with butter, pepper and salt. If liked, a tomato sauce can be added to the rice before stuffing the peppers. Set the latter in the pan and bake for twenty minutes. If the head is left on the fish, place an olive or cranberry in the eye socket before sending to the table. 

Contributed by Miss E. W. M. of New York

Macaroni and Oysters

Scald one pint of oysters in their own liquor and drain. Cook four level tablespoons of flour in four tablespoons of melted butter until delicately browned, then stir in gradually the oyster liquor and one cupful of sweet milk, season with a dash of red pepper and one half teaspoonful of salt, and cook until thick, stirring all the time. Remove from the fire, and stir in the oysters and two cupfuls of cooked macaroni cut into inch pieces. Place into a well-buttered baking dish, sprinkle with two tablespoonfuls of grated cheese and one cupful of buttered bread crumbs. Bake until brown in a hot oven. Serve at once.

Contributed by Mrs. Sarahh K. Knowlton of Colorado

*Blogger's note: I never would have guessed that this would be the first duplicate recipe (different directions, of course) I would come across.

Transparent Lemon Pie

Beat one whole egg and the yolks of two, add three-fourths cup of water and the strained juice of one lemon. Mix one cupful of sugar with two tablespoonfuls of flour, then add the eggs, water and lemon juice. Cook until it begins to thicken, then pour into a crust and bake. Beat up the whites of two eggs into a stiff froth then beat in one tablespoon of sugar and place on the top of the pie. Brown lightly in the oven. 

Contributed by Miss R. Riffe of Oklahoma

Jellied Waldorf Salad

One package lemon gelatin

One pint warm water

One tablespoon vinegar

One half teaspoon salt

One cup tart apples, diced

One-half cup walnut meats, finely broken

One cup celery, diced

Dissolve gelatin in warm water. Add vinegar and salt. Pour thin layer in mold. Chill until firm. Combine apples, nuts and celery and place in mold. Add remaining gelatin. Chill until firm. Unmold on crisp lettuce. Serve with mayonnaise.

Holiday Banana Bread

 One and three-fourths cups sifted all-purpose flour

Two and three-fourths teaspoons double-action baking powder

One-half teaspoon salt

One-third cup shortening

Two-thirds cup sugar

Two slightly beaten eggs

One cup mashed ripe bananas (3 to 4)

One-half cup chopped nuts

One cup mixed candied fruits and peels

One-fourth cup raisins

Preheat oven to 350 degrees F (moderate oven)

Sift together flour, baking powder and salt. Beat shortening until creamy and glossy; 300 strokes by hand or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Add sifted dry ingredients alternately with bananas, blending thoroughly after each addition. Fold in nuts, fruits, peels and raisins.  

Grease bottom only of a loaf pan (approximately 4 1/2" by 8 1/2" by 9". 

Turn batter into pan. Bake 60 to 70 minutes or until a toothpick comes out clean and dry. 

Let bread partially cool in pan (20-30) before turning onto rack. Cool thoroughly before wrapping for storage.

Makes 1 loaf.

Paradise Pudding Salad

1/2 pound blanched almonds

1 dozen macaroons

1 dozen marshmallows

Small bottle of maraschino cherries

1 package lemon Jell-o

Grind macaroons and cut the marshmallows, cherries and almonds into small pieces. When the Jell-o begins to harden, whip and mix everything together. Mold in a loaf. Slice and serve with whipped cream.

Appetizing Bran Cookies

1/4 cup butter or other fat

1/2 cup sugar

1 egg

3/4 cup sugar

1 teaspoonful baking powder

1/4 teaspoonful salt

1/2 teaspoonful cinnamon

1/4 teaspoonful cloves

1/4 teaspoonful allspice

1/2 cup raisins

1/4 cup walnut meats

1 cup Post's Flakes

1/4 cup milk

Cream butter and sugar. Add beaten egg. Mix well. Sift flour, baking powder, salt and spices together. Add to egg mixture, together with raisins, nuts, Post's Flakes and milk. Mix. Drop from teaspoon on greased tins and bake in moderate oven. This makes 36 cookies.

*Recipe from cereal box.

Refrigerator Dough

3/4 cup hot water

1/2 cup sugar

1 tablespoon salt

3 tablespoons shortening

1 cup warm (not hot) water, lukewarm for compressed yeast

2 packages or cakes yeast, active dry or compressed

1 egg, beaten

6 cups sifted enriched flour

Combine three-fourths cup hot water, salt and shortening. Cool to lukewarm. Measure one cup flour into a large mixing bowl (warm, not hot water for active pressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm water mixture. Add beaten egg and half the flour. Beat until smooth. Stir in remaining flour. Place dough in greased bowl and brush top with soft shortening. Cover tightly with waxed paper or aluminum foil. Store in refrigerator until doubled in bulk or until needed. To use, punch down and cut off dough needed.  

*Some types of raised doughs can be held in the refrigerator for two weeks or more, if they are punched down regularly so that the yeast will have a chance to continue working. This is generally a better procedure than freezing of unbaked yeast doughs since these have a tendency to get pasty when thawed. 

Here is a good refrigerator dough that can be made ahead of time and shaped into rolls the day of the party.

Round Steak with Macaroni

1/4 package of macaroni (10 cent size)

1 pound round steak

1 pint tomatoes

1/2 cup grated cheese (cream)

1/2 cup bread crumbs

3 tablespoons butter

2 onions

Salt and pepper

Break macaroni in pieces and boil 20 minutes. Drain. Put steak and onions through food chopper. Butter casserole and put in macaroni, meat, onions, seasoning, tomatoes, cheese and crumbs mixed and remainder of the butter. Bake one hour.

Contributed by Mrs. George Horst of St. Louis

Old-Fashioned Sugar Cookies

1 cup Domino granulated sugar

1/2 teaspoon salt

3/4 cup soft butter or margarine

1 egg

1 teaspoon grate lemon rind

1 teaspoon vanilla extract

3 cups sifted all-purpose flour

1 teaspoon double-acting baking powder 

Egg white, slightly beaten

Domino granulated sugar

Cream sugar, salt and butter or margarine thoroughly. Beat egg, lemon rind and extract into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually add into creamed ingredients.

Roll dough 1/8" thick on floured board. Cut into fancy shapes. Place on ungreased cookie sheet. Brush with egg white; sprinkle with sugar. Bake in moderate oven (350 degrees F) 11-12 minutes or until light brown around edges. Remove to cooling rack. Store in airtight container. Yield: about 7 dozen cookies.

*Recipe printed on sugar bag.

Pumpkin Chips

1 medium size pumpkin, cut in thin squares

1 1/2 cups of sugar to 2 cups of pumpkin chips

1/2 cup of fresh ginger root, cut in small pieces

1 dozen lemons, cut small

Put all together and let stand overnight, then put on a slow fire and let boil until soft, about 4 hours. Take out pumpkin, leave lemon, ginger and juice, and boil until it comes to a sirup and is thickened. Put fruit back in pot; let it come to a boil, put in jars while hot and seal.

Contributed by Mrs. Frank W. Kirtz of St. Louis

 

Favorite Chocolate Cake

1 box yellow cake mix

1 package instant chocolate pudding

Mix together.

Add: 1/2 cup cooking oil, 3 eggs, 1 cup milk

Bake 1 hour at 350 degrees

 

Topping:

1/2 cup nuts, 1 stick margarine, 1/2 cup evaporated milk, 1/4 cup sugar, 1 teaspoon vanilla.

Simmer until sugar melts---- pour over hot cake.

Contributed by Nell Queen

Pecan Pie

3 eggs

1/2 box brown sugar

1/2 stick of oleo

1 cup pecans

1 teaspoon vanilla

9 inch pastry shell

Beat eggs. Add dash of salt, melted oleo. Add vanilla and pecans. Cook 350 degrees for 50 minutes when toothpick comes out clean.

*Blogger's note: I'm sure the sugar gets added as well. This recipe was jotted down on the back of a cigar package.

Hungarian Pancakes

 (These are an Hungarian version of that French specialty - Crepes Suzettes)

1 1/4 cups sifted flour

1 tablespoon sugar

Dash of salt

1 egg, well beaten

1 1/2 cups milk

1 tablespoon melted butter

1/2 teaspoon vanilla

Mix and sift dry ingredients. Combine egg, milk, butter and vanilla and stir gradually into dry ingredients. Beat well and strain. Bake on hot greased griddle, spread lightly with jelly and roll as for jelly roll. Serve hot. The yield is 15 French pancakes.

*Blogger's note: These are referred to as Hungarian in the description, but called French at end of the recipe.

Potato Pancakes

Grate 5 large potatoes. Add 1 egg, 1/4 cup sweet milk, 1/2 cup flour, 1/2 teaspoon baking powder, salt and pepper to taste. Mix well, fry in hot skillet with plenty of grease. 

Contributed by Mrs. Elizabeth Meddows of O'Fallon, Ill.

Duchesse Potatoes

2 cupfuls mashed potatoes

1 egg

1/4 cupful hot milk

1/2 cupful grated cheese

Mix potatoes, hot milk and egg and beat until very light. Drop by tablespoonful on a greased pan. Sprinkle with cheese and brown in hot oven. 

Contributed by Mrs. J. O'Donnell of St. Louis

Vinaigrette Sauce

2 yolks of hard boiled eggs

3 tablespoons oil

2 tablespoons finely chopped white onion

1 teaspoon salt

1 teaspoon white pepper

3 tablespoons tarragon vinegar

Press egg yolks through sieve, add gradually the oil and when well-mixed add seasoning. Serve with boiled beef or stuffed beef heart.

Contributed by Mrs. F. Ritter of Columbia, Ill.

Marrow Balls for Soup

Get a large marrow bone (do not boil), take out all the marrow, mix the yolk of one egg, salt, pepper, parsley chopped fine, flour enough to roll into little balls. Make the balls with the fingers, keeping the fingers well floured. Let boil in soup about 15 minutes before soup is done.

Contributed by Mrs. J. D. Robinson of St. Louis

 

Perfection Fruit Salad Dressing

2 eggs

3/4 cup sugar

1 lemon

1 cup fruit juices 

Beat eggs and sugar together. Add to this juice of lemon and a cup of fruit juices. Beat all these together. Place on stove and cook until it comes to a boil. Remove from stove and place in a cool spot until thick. Use the juice of all fruits used in the salad, such as pineapple, orange, grapefruit, etc.

Pumpkin Pie

2 eggs 

4 Tablespoons of pumpkin

2 -3 cups of sugar

1 cup of milk

1/2 teaspoon of cinnamon

Pinch of salt

 

Mix well and pour into a pie tin which has been lined with paste; bake slowly.

This makes one pie. 

Contributed by M. Mahn of St. Louis

*Blogger's note: Can this recipe be correct?

Grandmother's Mince Meat

2 ounces citron (chopped)

3 lbs. raisins

3 lbs. currants

2 1/2 lbs. suet (ground)

5 lbs. beef (ground)

4 quarts apples (cut up small)

1 Tablespoon salt

2 lbs. brown sugar 

1 quart molasses

1 Tablespoon pepper

2 Tablespoons ground cloves

2 Tablespoons cinnamon (ground)

1 Tablespoon mace

2 Tablespoons nutmeg (ground)

2 lemons ground up

1 quart cider

 

Mix well together and heat. Then put in mason jars till ready to make your pies.

This makes about 9 quarts.

Contributed by M. F. P. from Wellston, Mo.

Mustard Pickle

2 large cucumbers or 6 pickles

1 quart of onions (little white)

2 quarts of green tomatoes

1 quart of string beans

2 heads of cauliflower

6 green peppers (sweet)

2 quarts of vinegar

5 cups of sugar

1 1/2 cups of flour

4 teaspoons celery seed

2 teaspoons turmeric

1/4 pound of Colman mustard

5 c regular table mustard 

 

Salt green tomatoes and green peppers over night, press out salt water next morning, cook string beans and cauliflower in salt water till tender, drain off water.

Mix flour and vinegar and let it come to a boil, then chop all the rest and let it all come to a good boil and put in mason jars. This makes 5 quarts. 

Contributed by Miss Alma Wiesemann of St. Louis, Mo.

 

Tomato Rare-Bit

Melt one tablespoon butter, add 2 tablespoons flour and 1 teaspoon salt. When well mixed add 2 cups tomatoes cooked. Bring to boiling point, stirring constantly. Remove from fire and add 1 cup grated cheese and beat until it melts. Add two tablespoons salad dressing. Serve immediately on crisp slices of toast or toasted crackers.

Contributed by Mrs. Ernest G. Smith of Alton, Ill.

Pepper Hash

24 green mango peppers

24 red mango peppers 

2 or 3 common red peppers

15 large onions

Grind all, not too fine, scald and let stand five minutes. Drain, scald again and let stand ten minutes then drain and add 2 tablespoons salt, 3 cups sugar, 1 1/2 quarts vinegar. Boil twenty minutes then put in jars and seal.

 

Contributed by Mrs. M. D. Lotter of Moberly, Mo.

Plum Conserve

 Cut 4 quarts of plums into quarters, removing the pits. Cut 4 oranges in tiny cubes and dice the rinds of 2 of them. To this mixture add 1 pound seeded raisins, 5 pounds sugar, 1 pound English walnuts, shelled and broken. Put into a granite kettle and cook one-half hour or until it will jell. Try it by cooling a spoonful in a saucer. While it is cooking, stir from time to time to prevent burning and do not let it cook too fast. 

Contributed by Miss Amy L. Block

Stuffed Potatoes

Bake large potatoes well; take leftover meat and mince it. Split the potatoes, remove the pulp, mix with the meat, salt and pepper and a large lump of butter. Put this back into the potato shell and hold the two parts together with toothpicks. Put back in the oven and bake ten minutes longer.

 Contributed by Mrs. Violet Carr, St. Louis, Mo.

Macaroni with Oysters

Cook the macaroni in boiling salt water for 20 to 30 minutes until the starchy taste is gone. Drain.

Put a layer of cooked macaroni in a buttered baking dish, then a layer of oysters; seasoned with butter, salt, and pepper. Add a layer of white sauce and repeat until the dish is full. Cover with buttered crumbs and bake until crumbs are brown and the whole dish heated through. Chopped meat or chicken may be substituted for oysters.

Make the following white sauce:

Melt a tablespoon of fat, add 3 tablespoons of flour, adding 1 cup milk. Stir constantly until the sauce is thoroughly cooked. Season with salt and pepper. Instead of milk tomato juice may be used. 

Contributed by Mrs. S. R. of St. Louis

Sandwich Paste

Mix together the following that has been ground fine:

3 or 4 slices of boiled ham

2 hard-boiled eggs

1 large green pepper

1 small onion

Season with salt and paprika and mayonnaise. Serve on buttered white bread with lettuce.

Contributed by Mrs. M. J. Ladney of St. Louis

Sweet Potato Balls

 2 cups sweet potatoes, cooked and mashed, one egg, a little salt and pepper, and a little hot cream. Form into balls with a stewed prune and nut in center. Dip balls in egg and cracker crumbs and bake in deep lard. Drain and serve at once. 

Contributed by Mrs. E. J. Monnig of St. Louis

Veal Loaf with Mushrooms

 2 pounds veal

1/2 pound fresh pork

 

Soften cup stale bread crumbs in milk; add to meat 1/2 cup chopped mushrooms, juice and grated rind of one lemon, salt and pepper, 2 beaten eggs and bread crumbs. Shape in roll and put in shallow pan. Dredge with flour and pour around it the juice from a can of mushrooms. Bake one hour, basting frequently. Thicken sauce with 2 teaspoonsful flour mixed with butter and add balance of mushrooms from can.

 

Contributed by Mrs. L. Deters of St. Louis

 

 

Creamed Sauerkraut

One onion

Two pounds sauerkraut

One and one-half cups water

One tablespoon paprika

 

Peel and slice onion into skillet with hot fat. Fry until a golden brown. Add sauerkraut and water. Allow to cook very slowly until tender. Then add paprika and cream.

 

*Blogger's note: fat and cream are not listed ingredients and are apparently assumed.

Peach Sponge

Six slices orange cake

Six canned peaches

 

Sprinkle the thinly sliced peaches with powdered sugar and heap them on the sponge cake. Top with whipped cream and chopped nuts.

 

Savory Mutton

One and one-half pounds mutton

Six slices bacon

Six small onions, sliced

Three tablespoonfuls flour

Three cupfuls hot water

Three medium carrots

One onion, stuck with cloves

Two teaspoonfuls salt

One-eighth teaspoonful pepper

Bouquet (one stalk celery, three sprigs parsley, one bayleaf, one sprig thyme, tied together)

Three white turnips

Six potatoes

 

Trim meat, cut in inch cubes and dredge with a little flour. Cut bacon in small pieces. Cook until crisp and remove to a plate. Brown onions in the fat, remove them, and brown cubes of mutton. Stir flour into remaining fat and brown. Add two cups of hot water and stir until the gravy boils. Pour into a casserole, add meat and bacon, bouquet garni, salt and pepper, and onion stuck with cloves. Cover closely and cook in slow oven. Peel turnips and dice them. Scrape and slice carrots.

When the meat has cooked one hour add vegetables and browned onions with one cup hot water, or enough to cover and continue cooking for 90 minutes longer. In the meantime, prepare, cook, and mash potatoes. Remove bouquet garni from finished stew, and if cooked on top of the stove pour into a casserole. Cover with fluffy mashed potatoes and brown in the oven or in a broiler. 

 

Macaroni and Cheese

One pound macaroni

One teaspoonful salt

One-fourth cupful salad oil

Two medium sized onions

Two tablespoonfuls chopped green pepper

Two cupfuls canned tomatoes

Two teaspoonfuls sugar

Grated Parmesan cheese

 

Heat the salad oil in a saucepan, add minced onions and pepper; cook till half tender then add tomatoes, salt and sugar. Cook slowly until the onions are tender, and sauce is reduced one-third. Cook macaroni. Put into a heated dish. Stir about two ounces of grated cheese through it, pour over the sauce and serve at once.