Hollandaise Sauce

(For cooked vegetables)

3 tablespoons butter

2 tablespoons flour

1/8 teaspoon salt

1/8 teaspoon paprika

1 1/4 cups boiling water

1 teaspoon minced parsley

3 tablespoons lemon juice

3 egg yolks, beaten

Blend flour and butter. Add salt, paprika and water. Cook for 2 minutes. Remove from stove and add rest of ingredients. Beat well and serve immediately. The sauce may be poured over the vegetables arranged in the serving dish or it may be passed separately. 

Easy Apricot Upside Down Cake

This cake has dried apricots for the topping that are cooked in a carbonated beverage. Flavor of the beverage adds subtle tartness to the brown sugar sauce topping. Ingredients include: 1 bottle 7-Up, 1 cup dried apricots, 1 package white cake mix, 1 cup brown sugar and 1/2 cup butter or margarine. Simmer beverage with apricots 20 minutes. Meanwhile mix cake according to package directions. Stir brown sugar and butter into apricot sauce and continue cooking to melt butter. Pour sauce over bottom of 9x12x2" baking pan. Top with batter. Bake at 350 degrees F. for 45 minutes. Invert and serve upside down.

From The Dallas Times Herald 1958 

Prize Salad

1 pint grape juice

3 tablespoons rice

1/4 teaspoon salt

1/2 pint whipped cream

4 tablespoons grated cheese

1 pint roasted peanuts

Cook rice 7 minutes in boiling water; drain. Cook slowly in grape juice until tender. Mix rice with ground nuts, cheese and whipped cream. Serve with whipped cream.

Submitted by Miss Leola Zink of Edwardsville, Ill.

*Blogger's note: I don't know what to make of this one. I suppose the grated cheese could be cream cheese? Still.. 

Walnut Croquettes

6 medium size potatoes

1/8 level teaspoon black pepper 

2 tablespoons milk

1 level cup walnuts

1/4 level teaspoon nutmeg

2 level teaspoons salt

1 tablespoon liquid fat

1/2 level teaspoon baking powder

2 slices dry bread

2 eggs

Cook potatoes in boiling water, mash; add salt, pepper, fat, milk and baking powder, and beat 4 minutes. Put walnuts through food chopper. Soak bread in cold water. Add nuts, bread, nutmeg and well-beaten eggs to mashed potatoes. Mix well, shape in cones or patties; roll in crumbs and bake 30 minutes or fry in deep fat until light brown.

Submitted by L. Fisher of St. Louis 

Apple Croquettes

6 apples

1/2 cup sugar

1 teaspoon lemon juice

Yolks 3 eggs

1/4 teaspoon salt

3 tablespoons butter

3 tablespoons flour

Cook the apples, adding sugar and lemon, and boil down, evaporating most of the liquid. Melt the butter, add the flour and apples very slowly. Beat the yolks and pour the mixture on them. Cook over hot water until the mixture is very thick. Cool. Form in shape of apples. Dip in egg crumb and fry in deep fat. Put a clove in the top of each to look like the blow of the apple. Serve with a sauce.

Submitted by Mrs. Ruth Freeman of St. Louis

*Blogger's note: "egg crumb"? "apple blow"? I don't know. 

Paradise Jelly

10 quinces

20 apples

1 pound cranberries

Wash all fruit well. Cut apples and quinces in quarters. Remove quince seeds. Cook quinces until almost tender. Then add the apples and cranberries and cook until all the fruit is soft. Strain. Add 1 cup of sugar for each cup of juice. Cook until thick or jells.

Contributed by Maude Dukes of St. Louis 

Cocoanut Kisses

1/2 pound sugar

3/4 pound cocoanut 

4 egg whites

Vanilla

Add enough water to the sugar to moisten it. Let it boil for about 15 minutes or until it threads. Then add this to the stiffly beaten egg whites, mix in the cocoanut and vanilla. Drop in cone shapes upon slightly greased and floured tins. Unsweetened cocoanut is best. Bake in a cool oven.

Submitted by Miss Anna Nelson of St. Louis 

Sour Cream Mayonnaise

1/2 tablespoon salt

1/8 teaspoon pepper

6 tablespoons sugar, level

1 teaspoon mustard

4 teaspoons butter 

1 cup vinegar

4 teaspoons flour

1 cup thick sour cream

Mix the first six and heat to a boiling point. Mix the cream and flour until smooth, then add the beaten egg gradually, then the boiling vinegar. Cook in double boiler until like thick cream. 

Submitted by Mrs. Jack Uhlenbrock of St. Louis, Mo.

*Blogger's note: apparently you also need an egg. 

Ten-Minute Chili

1 can of kidney beans

1 large can of tomatoes 

1 large onion

1 pound of hamburger steak

1 heaping tablespoon of chili pepper

1 tablespoon of lard

Salt and pepper to taste

Put the beans in stewpot and fry the hamburger loose in skillet in which has been melted tablespoon of lard. When done put in stewpot with beans. Put tomatoes in skillet, add onion, chopped fine and chili powder which has been dissolved in a little water. Cook until onion is done. Put tomatoes in stewpot, salt and pepper to taste and let all come to a boil. This chili is better if let stand for awhile.

Serves six people

Submitted by Mrs. M. L. Robinson of St. Louis 

Escalloped Corn

2 1/2 cups corn

2/3 cup cracker crumbs (or bread)

1 teaspoon chopped parsley

1/4 teaspoon paprika

1/4 teaspoon celery salt

1/3 teaspoon salt

5 tablespoons butter, melted

1 cup milk

Mix ingredients and pour into a buttered baking dish. Bake for 30 minutes in a moderate oven. Serve in dish used in baking. 

Graham Pudding

1 teaspoon butter

1 cup molasses

1 cup sour milk

1 cup chopped raisins

1 teaspoon soda

2 teaspoons cinnamon

1 teaspoon ginger

2 cups Graham flour

Steam 3 1/2 hours

Sauce: Any hard or liquid sauce or cream, butter and sugar together, beat in the whites of one or two beaten eggs beaten stiff. 

English Plum Pudding

1 cup of raisins

1 cup of currants

1/4 pound of citron or lemon peel

1 1/2 cups of sugar

1 tablespoon of grated nutmeg

1 1/2 cups of beef suet (ground fine)

2 1/2 cups of flour

1 cup of potatoes ground fine

1 cup of carrots ground fine

1 small bottle of vanilla

Mix the ingredients well worked together, and tie all in a cloth made of heavy unbleached muslin. Boil steadily for 2 1/2 hours. Serve hot with cream sauce. 

*Blogger's note: Potatoes and carrots! And a whole bottle of vanilla! 

Mock Venison

Cut cold mutton into slices and heat in a brown sauce, made according to the following:

2 tablespoons butter

2 tablespoons flour

1 tablespoon bottled meat sauce

1 tablespoon red currant jelly

1 cup of water or stock

Brown the butter in the flour. Add the water or stock slowly and keep stirring. Then add the jelly and meat sauce and let the mixture boil up well.

Submitted by Mary A. Ennis of St. Louis 

Spiced Grapes

5 pounds grapes

3 pounds sugar

2 tablespoons cinnamon and allspice

1/2 teaspoon cloves

Vinegar to taste

Take pulp from grapes and cook and strain. 

Put back to skins and cook all together. 

Submitted by Mrs. Farrell of Afton, Mo. 

Tapioca Anew

1/2 teaspoonful salt

2 cupfuls boiling water

1/3 cupful tapioca

1/4 cupful sugar

1 lemon

2 egg whites

1 cupful dates

Add the salt to the water and stir in the quick-cooking tapioca. Cook over water until the tapioca is transparent, stirring the mixture constantly until it begins to thicken and stirring occasionally throughout the cooking process. Pour boiling water over the dates and stir to separate them. Drain and dry. Remove the stones and cut in narrow strips with scissors. When the tapioca is transparent stir in the dates, the juice of the lemon, the sugar and the stiffly beaten egg whites. Cook three minutes. Serve cold with sugar and cream or with a custard sauce. If custard sauce is used the egg yolks left from 'tapioca anew' are utilized. 

Submitted by Mrs. H. Schuette of St. Louis 

Hot Cross Buns

1 1/2 cups of milk

1/4 cup of butter

1/2 teaspoon of cinnamon

1 quart of flour

1/3 teaspoons of salt

2/3 cup of currants and raisins mixed

1/3 cup of sugar

1/2 cake of yeast

1 egg

1 teaspoon of sugar (for yeast)

Scald the milk with the butter and sugar and allow the mixture to cool until lukewarm. Work the yeast with the teaspoon of sugar until it liquefies and add it to the milk; add also the egg lightly beaten; put in currants and raisins; then sift and add the flour, salt and cinnamon. Knead to a dough the same as for bread and let it rise in a warm place free from draughts until very light. Divide into portions a little larger than biscuits, work til smooth, roll into rounds and place on a greased baking pan a little distance apart. Let them rise once until light, then bake in a moderate oven. Just before baking, mark a cross on top of each bun. When nearly done, brush with milk or white of egg, sprinkle with sugar and return to the oven for a moment. 

Submitted by Mrs. Laura Folger of St. Louis  

Liver Dumplings

1 pound ground liver

1 small onion 

Grate 2 or 3 slices dry bread

1 egg, a little flour, salt and pepper.

Mix together and put up in balls. Boil until done.

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

Pear and Raisin Whip

One cupful seedless raisins

One tablespoonful of granulated gelatine

Five tablespoonfuls orange juice 

One cupful cream, whipped 

One cupful diced canned pears

One-half teaspoonful vanilla

Speck of salt

Two egg whites

One-half cupful sugar

Cover raisins with cold water, bring to a boil, drain and cool. Soften the gelatine in two tablespoons of the orange juice, set over boiling water and stir until the gelatine is dissolved. Add gradually the rest of the orange juice, whipped cream, diced pears, raisins, vanilla, salt and the egg whites which have been beaten stiff with the sugar. Heap into sherbet glasses and serve when thoroughly chilled.  

Chicken Biscuits

Two cups cooked chicken, cubed

One and one-fourth cup milk or chicken stock

Two tablespoons butter

One and one-half tablespoons flour

One-fourth tablespoon salt

One-sixteenth teaspoon pepper

One-sixteenth teaspoon paprika

Combine flour and butter. Add milk gradually to make a smooth paste then add remaining milk. Pour over chicken. Turn into a greased casserole and bake in a hot oven 25 minutes, stirring mixture twice the first ten minutes of baking. Place small baking powder biscuits on top of chicken mixture after it has baked 10 minutes, return to oven, and bake 10 to 12 minutes longer or until biscuits are browned. 

Quince Honey

4 large quinces

3 cups water

5 cups sugar

1 teaspoon ground alum

Peel and core quinces; put through food chopper. Boil until quinces are soft, then add sugar and boil 3/4 of an hour. Add alum 5 minutes before taking off. The alum gives it the honey tang.

Submitted by Mrs. K. Murphy of St. Louis 

Corn Mayonnaise

Mix the yolk of 1 egg with 1 teaspoon dry mustard, a little salt and pepper, working a drop at a time 1 tablespoon. Then add slowly

2 tablespoons lemon juice

2 tablespoons cream

2 large tablespoons vinegar

When well mixed add 1/2 can sweet corn that has been stewed and cooled. 

Serve in lettuce cups and garnish with stoned olives.

Submitted by Mrs. C. A. Wamhoff of St. Louis 

Tutti-Fruitti Rhubarb Jam

Cook enough rhubarb to make 4 cupfuls of rather thick sauce. While this is cooking put in a saucepan 1 cupful of prunes that have been soaked overnight and cut into strips or pitted whole. Also add 1 cupful seedless raisins and 1/2 cupful candied lemon peel that has been cut into small pieces. Add enough water to cover and let cook slowly until thick, but stir to prevent burning. 

If the rhubarb sauce is rather sour add a cupful of sugar 10 minutes before taking from the fire. 

Add the mixtures and pack in jelly glasses.

Submitted by Ruth Werner of St. Louis 

Baked Apple Butter

One peck good cooking apples, wash well, core and quarter, then cut in small pieces. Stew as you would for sauce, strain all through colander. Put in some preserving dish that will fit in oven, add 5 cups sugar, about 5 star annis and a few pieces of stick cinnamon. Bake in moderate oven 5 or 6 hours, stir occasionally. This makes about 1 gallon. 

Submitted by Mrs. D. I. Carr of St. Louis 

Crow's Nest Pudding

Put a pint of cherries or any kind of berries into a buttered baking dish; sweeten and sprinkle a little flour over the top; make a batter of:

1 cup sugar

1 egg

1 teaspoon baking powder

1 teaspoon vanilla

Butter, size of walnut

1/2 cup milk

Enough flour to make a little stiffer than cake batter, and bake.

Sauce:

Butter, size of walnut, browned milk and water, 1/2 pint each; 1/2 cup sugar; flour enough to thicken. Add vanilla; let come to boil. Serve hot or cold.

*Blogger's note: I've never heard of browned milk. 

Herring Salad

Take 4 salted herring, soak in water one hour, then wash and take out bones, 3 large cooked potatoes, 3 cooked beets, 4 hard boiled eggs, 3 large pickles, 4 pared raw apples, grind all together. Then add to mixture one can of caviar, 2 tablespoons full of olive oil, and vinegar, salt and pepper to taste. Serve in salad bowl. Chop separately with a knife, 1 small pickle, a beet, and a hard boiled egg. Place this on top of salad.

Submitted by Mrs. Joseph Stiehl of St. Louis 

Oyster Salad

1 pint fresh oysters

3 rolled crackers

1 small onion

1 medium sour pickle

1 small stock celery

1 teaspoon mustard seed

 Drain juice from oysters and mix with the following dressing and serve ice cold.

Dressing:

1/4 cup vinegar

1 teaspoon sugar

1 teaspoon mustard

1 well beaten egg

Butter size of a walnut

Boil one minute, then thicken with one-half teaspoon corn starch.

Submitted by Mrs. O. Kreyling of St. Louis 

Creamed Lima Beans

Soak one cupful of dried lima beans over night; drain, put on to boil (using boiling water), add salt, boil about an hour.

Make a sauce of 3 tablespoons of bacon drippings and 2 tablespoons of flour, blend, and add enough cold water to make a thin sauce. Boil a few minutes, add beans, and allow to simmer about 10 minutes. 

Submitted by Mrs. Fred Heller of St. Louis, Mo. 

Eggs with Swiss Cheese

Four eggs, 1/2 cup cream, 1 teaspoon butter, salt, pepper and paprika to taste. 1/4 pound Swiss cheese, shredded finely. Heat butter and cream together, break in the eggs whole, sprinkle with seasoning. When nearly done add the cheese and stir. Serve on buttered toast.

Submitted by Martha 

Rice Cheese Fondue

One cup boiled rice, 2 tablespoons milk, 4 eggs, 1/2 pound American Cheese (mash through strainer), 1/2 teaspoon salt, 1 teaspoon Worcestershire sauce. Heat the milk and rice together, add other ingredients and cook slowly until cheese is melted. Serve on toasted crackers or toasted slices of bread. 

Submitted by Martha 

Cranberry Ice

Cook 1 quart of cranberries with 1 quart of water until the berries are tender; strain through a fine sieve; add 2 cups of sugar and cook until this is thoroughly dissolved. Cool, stir in the juice of 2 lemons and freeze as you would a water ice. 

A dessert to serve in sherbet dishes with duck, fowl or roast pork or veal cutlets.

Submitted by M. M. D. of St. Louis 

 

Mock Turkey

Take a leg of mutton that has been kept for several days but is perfectly sweet and good. Remove bone and fill cavity with a dressing as for turkey. Put in roasting pan half-filled with water; put cover on closely and cook in moderate oven, three hours at least, basting frequently. Pour off liquor and let stand to cool. Remove fat and put liquor back. Let meat brown, basting often, and add one tablespoon of tomato catsup before serving.

Contributed by Mrs. Jimopoulos of St. Louis 

Slumgullion

3 slices of bacon

3 onions

1 green pepper

1 red pepper

6 tomatoes

Salt and pepper

Cut bacon in small pieces and fry with the finely chopped onionns. Put in other ingredients in order given and let cook about 10 minutes.

Contributed by Miss Maud Smith of Breese, Ill. 

Peach Whip

2 tablespoons gelatin

1 cup boiling water

1 cup peach juice

Juice of one orange

Juice of one lemon

1 cup whipping cream

1 cup crushed peaches, sweetened to taste and drained

2 drops bitter almond flavoring

 

Soak the gelatin in cold water, dissolve in the boiling water and allow to cool. Then add peach, orange and lemon juice. When the mixture has become slightly thickened whip with a rotary egg beater until it is of the consistence of whipped cream. Fold in the whipped cream, the peaches and the flavoring. Chill until firm.  

Fruit Cocoanut Blanc Mange

2 tablespoons gelatin

1/2 cup cold water

1 teaspoon vanilla

2 cups evaporated milk

1 1/2 cups boiling water

1/2 cup shredded cocoanut

1/2 cup sugar

2 oranges or peaches

1/4 teaspoon salt

Soak the gelatin in cold water, dissolve in boiling water and add the evaporated milk, sugar and salt. Cut the oranges (or the peaches) into small pieces and when the milk mixture begins to set, add the fruit and the cocoanut and turn the whole into a mold. Garnish with fresh fruit. 

Hollandaise Sauce

With any sauce made with flour it is important to have it cooked thoroughly. Otherwise there is a raw flour taste and the sauce is not wholesome. Yet in Hollandaise sauce too long cooking is ruinous.

Begin with the beaten yolks of two eggs, beaten until they are creamy. Add to them the juice of half a lemon. In a double boiler place half a cup of good butter. Add a saltspoon of salt, a quarter as much cayenne pepper, and the egg yolks and lemon. Stir constantly, and gradually add half a cup of boiling water. When the mixture is thick and creamy it is done. It must be perfectly smooth. And of course it must not be cooked long enough to overcook the eggs.  

Chicken & Rice

Sm baking dish

melt 1/2 stick butter

put in 1 1/2 cups dry uncooked rice

stir

add 2 cans consomme

place cut fryer chicken in baking dish - salt to taste

bake in oven covered 25 minutes

then finish baking uncovered

*Jotted down on a scrap of paper 

Economical Salad

This recipe has proved a good way to use up soup meat or leftover roast beef.

1 pound cooked soup meat or leftover roast beef

1 green sweet pepper

1 red sweet pepper

1 medium sized stalk celery

2 sweet pickles

Put the meat through the food chopper, cut the celery, peppers and pickles into small pieces, adding them to the meat. Season to taste. Combine with either mayonnaise, French dressing or the following salad dressing:

1 teaspoon salt

1 teaspoon mustard,

2 teaspoons sugar

2 tablespoons butter or oil

2 1/2 teaspoons flour

2 egg yolks or 1 egg

3/4 cup scalded milk

1/2 cup hot vinegar 

Rice Mold with Pineapple

Soak one-half envelope Knox gelatine in one-fourth cup cold water for five minutes. Dissolve by standing cup in hot water.

Add one-half cup scalded pineapple juice, one-half cup sugar and a few grains of salt, to one cup of cooked rice. Strain into this the gelatine and mix thoroughly, cool slightly and add one cup of whipped cream, one tablespoon lemon juice, turn into mold lined with the slices of canned pineapple, chill and serve with or without whipped cream. Other fruits may be used in place of pineapple.

Contributed by Mrs. Val Dippel of East St. Louis, Ill

 

*Blogger's note: That is one run-on sentence! 

Rice and Meat

 One cup raw rice

Two cups cooked, chopped meat

Two teaspoons seasoning sauce

Half teaspoon onion juice

One teaspoon lemon juice

One-quarter cup cracker crumbs

One egg, slightly beaten

Salt, to taste

Water or stock to moisten

Use any cold meat; chicken is especially delicious. Line a greased mold with cooked rice. Fill the center with the finely chopped meat, well seasoned with sauce and the above ingredients. Cover the meat with rice and the rice with buttered paper to keep out moisture. Steam for 45 minutes. Turn out on a hot platter; garnish with parsley and serve with tomato sauce, highly seasoned. 

Cranberry Nut Bread

2 cups sifted flour

1 teaspoon baking soda

1 teaspoon salt

3/4 cup sugar

1 egg

1/3 cup orange juice

3 tablespoons vinegar plus water to make 2/3 cup

1 teaspoon grated orange rind

1/4 cup melted shortening

1 cup halves or coarsely chopped raw cranberries

1 cup chopped nuts (walnuts or pecans)

Sift together flour, soda, salt, and sugar in a mixing bowl. Beat egg, add liquids, orange rind, and melted shortening. Add all at once to flour mixture, stirring until flour is just dampened. Add cranberries and nuts and stir just enough to blend well. Turn into a greased loaf pan. Bake in a moderate 350 degree F oven 60 to 70 minutes or until done. Remove from the pan, and cool thoroughly on a rack. Slice or wrap in foil or saran wrap to keep fresh and moist, and this type of tea bread gets better every day. 

Contributed by Food Editor Julie Benell 

Pumpkin Chiffon Pie

1 tablespoon (1 envelope) unflavored gelatine

1/4 cup cold water

2 eggs, separated

1 1/2 cups sieved, cooked or canned pumpkin

1/2 cup brown sugar

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup sugar

1 baked 9-inch pie shell

1/2 cup whipping cream

 Soften gelatine in cold water. Combine egg yolks, pumpkin, brown sugar, milk, salt and cinnamon and nutmeg in the top of a double boiler. Cook over boiling water, stirring constantly for 10 minutes or until slightly thickened. Remove from heat. Stir in softened gelatin; cool. Beat egg whites until foamy; add sugar gradually and continue to heat until meringue stands in soft peaks. Fold in pumpkin mixture and pour into baked pie shell.. Chill until firm. Garnish with whipped cream.

Contributed by Food Editor Julie Benell 

Tapioca Casserole Stew

1 3/4 cup leftover meat, cut in medium size pieces

1/2 cup tapioca

1 tablespoon butter

1/2 can peas

4 potatoes

4 onions

4 carrots

Salt and pepper to taste

Put all ingredients in a casserole and bake slowly until meat and vegetables are tender. Keep filled with water and covered. Serve hot. Any leftover gravy may be used instead of butter. The kind of vegetables and meat in this recipe may be varied according to taste.

Submitted by Mrs. Henry Niclas of Columbia, Ill.  

Pepper Relish

2 dozen red peppers

2 dozen green peppers

28 large onions

Grind and pour boiling water over all and let stand for 5 minutes. 

Drain and boil 20 minutes in 4 cups sugar and 2 quarts vinegar 

*Recipe jotted on Carhartt "Workmen's Time Sheet" 

Cranberry Nut Bread

Two cups all-purpose, sifted flour

One cup sugar 

One and one-half teaspoons double acting baking powder

One-half teaspoon soda

One teaspoon salt

One-fourth cup shortening

Three-fourths cup orange juice

One tablespoon grated orange rind

One egg, well beaten

One-half cup chopped nuts

One to two cups fresh cranberries, coarsely chopped

    Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3"). Spread corners and sides slightly higher than center. Bake in moderate oven 350 degrees F, about 1 hour until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store overnight for easy slicing.

Perfect Pumpkin Pie

1. Preheat oven to 375 degrees F.

2. Mix 1 cup firmly packed brown sugar,

    1 tablespoon flour, 1 tablespoon pumpkin pie spice (see note) and

    1/2 teaspoon salt in a large bowl. 

    Stir in 1-pound can pumpkin (2 cups), 

    1 2/3 cups Pet Evaporated Milk (1 tall can)

    and 1 egg, slightly beaten.

3. Pour into 2 unbaked Pet-Ritz Piecrust Shells. Bake on cookie sheet 40 to 45 minutes, or until knife     inserted 2 inches from edge comes out clean. Serve warm or cold. 

Each pie serves 6.

*Note: Substitute 1 1/4 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.  

*Pre-printed Pet Incorporated giveaway recipe. 

Fabulous Fudge

2 1/4 cups sugar

16 large marshmallows or 1 cup marshmallow creme

3/4 cup Pet evaporated milk

1/4 cup butter or margarine

1/4 teaspoon salt

6-oz pkg. (1 cup) Semi-sweet Chocolate Pieces

1 cup cut-up nuts

1 teaspoon vanilla

Mix in heavy 2-quart saucepan sugar, marshmallows, evaporated milk and butter or margarine. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off heat. Stir in chocolate pieces until completely melted. Stir in nuts and vanilla. Spread in buttered 8-inch square pan. Cool. Cut into 30 pieces.

*Pre-printed Pet Incorporated giveaway.  

Egg Custard

1 large can Carnation milk

1 cup water

4 eggs

1/2 cup sugar or more

1/2 teaspoon salt

nutmeg or vanilla

*I guess the rest is up to you

*Written on a scrap of paper

 

Dressing for Roast Pork or Beef

Boil some potatoes until done. Then mash them fine. Add one large onion, finely chopped; 1 teaspoonful powdered sage, a pinch of cayenne pepper; a little black pepper; a teaspoonful of celery salt; three hard-boiled eggs, finely chopped; soda crackers, pounded fine; half cupful milk.

Moisten the cracker crumbs with the milk. Put all the ingredients together in pan and mix thoroughly. Make the dressing into balls. Place in pan with a little gravy over them and bake half an hour, or bake with the roast, if you like. 

Contributed by Mrs. Fannie Merritt of Campbell, Mo. 

Baked Rabbit With Sauerkraut

Wash a cleansed rabbit thoroughly and let stand in salt water all night, or freeze. Wipe with clean cloth, put in roaster, season with salt, pepper, butter or pork fryings. Let brown on both sides, then put as much sauerkraut as you will need all around rabbit; add a little hot water; cover roaster and let bake until well done. 

Submitted by Mrs. Thos. Lewis of Trey, Ill. 

Poor Man's Rice Pudding

1 quart milk

2 tablespoons rice

1 tablespoon butter

A pinch of salt

3 tablespoons sugar

Wash the rice well and put it in a baking dish with the salt, sugar and butter. Pour the milk over and bake very slowly at least two and one half hours, stirring twice during the first hour. 

Chocolate Brownies

1/4 cup lard

2 squares chocolate, melted

1 cup sugar

1/2 teaspoon salt

2 eggs, beaten

1/2 cup sifted flour

1 teaspoon vanilla

1/2 cup chopped nuts

 Grease a 9 x 9 inch square baking pan. Cream lard, add melted chocolate and stir until thoroughly blended. Add sugar and mix well. Add salt and beaten eggs. Fold in flour. Add vanilla and nuts. Pour into baking pan and bake in a moderate oven (350 degrees F) 25 to 30 minutes. Cut in squares

*Recipe from back of a box.