Southern Ginger Bread

1 cup molasses

1 cup sugar (white or brown)

1 cup lard 

1 cup sour milk

2 eggs

1/2 pound seeded raisins

Flour, soda

1 tablespoonful ginger

1 dessertspoon ground cloves

1 dessertspoon allspice

1 dessertspoon cinnamon

1/4 teaspoon salt

Use enough flour to make a moderately stiff cake batter, in which has been sifted the ginger, cloves, allspice, cinnamon, and salt. Beat flour in good and last of all dissolve 2 teaspoons of soda in a little sour milk. Stir in batter thoroughly and bake in bread pan in moderate oven for 45 minutes.

Submitted by Katherine Marchand of St. Louis 

Lemon Pie Filling

3/4 cup sugar

2 tablespoons of flour

salt

1 egg yolk

3/4 cup water

3 tablespoons of lemon juice

1 grated lemon rind

1 tablespoon butter

*jotted on a 3x5 slip of paper 

Orange Upside Down Cake

2 tablespoons melted butter or margarine

1 cup firmly packed brown sugar

2 oranges, peeled, sliced into cartwheels

2 cups raw cranberries 

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 cups sifted flour

1 teaspoon baking powder 

1/2 teaspoon soda

1/2 teaspoon salt 

1/2 cup milk

1/2 cup fresh-squeezed orange juice

2 teaspoons freshly grated orange peel

Cover bottom of 13x9x2" baking pan with melted butter; Top with an even layer of brown sugar. Cut orange slices in half; place in rows on top of sugar. Sprinkle over cranberries. Set aside. Cream shortening and sugar together until fluffy; beat in eggs until smooth. Sift together dry ingredients; add to cream mixture alternately with milk and orange juice, beating until smooth. Stir orange peel into batter. Pour over cranberry-orange mixture. Bake at 350 degrees for 45 to 50 minutes. Immediately turn out onto platter or tray. Serve warm or cool.  

 

Karo VIP Pecan Pie

1 cup Karo all-purpose syrup

3 eggs, slightly beaten

1/8 teaspoon salt

1 teaspoon vanilla

1 cup sugar

2 tablespoons Mazola margarine, melted

1 cup pecans, halves or chopped

1 unbaked 9-inch pastry shell

Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake in 400 degree F (hot) oven for 15 minutes; reduce heat to 350 degrees F (moderate) and bake 30 -35 minutes longer. When pecan pie is done, outer edges of filling should be set, center slightly soft.

*From The American Home magazine 1964 

Tuna Fish Salad

2 cans tuna fish

4 boiled eggs

4 long sticks celery

6 sweet pickles

Mayonnaise to suit taste

Cut celery and pickles very fine. Add finely minced tuna. Chill and serve on crisp lettuce.

Submitted by Leah Ruth Southard of Traer, Iowa 

Casserole of Tuna Fish

1 3/4 cups noodles

1 can whole kernel corn

1 can tuna fish

1 can mushrooms

6 Tablespoons butter

6 Tablespoons flour

3 cups milk

1/4 pound grated cheese

salt to taste

pepper to taste

Cook noodles and combine with corn, tuna, and drained mushrooms. Make sauce of butter, flour, milk, and liquid from drained mushrooms. Add cheese, reserving little for topping. Season and add to noodle mixture and mix lightly. Sprinkle cheese on top. Bake about 50 minutes in 350 degree F. oven. Serves 10 to 12. 

Submitted by Mildred E. Nixson of Eau Claire, Wis. 

Autumn Salad

2 cups cooked beets, chopped fine

2 cups uncooked cabbage, chopped fine

1/2 cup horseradish, grated

A scant 1/2 cup sugar

1/3 teaspoon salt

1/2 cup mild vinegar

Cook together the sugar, salt, and vinegar until the sugar and salt are dissolved. Pour the mixture over the beets, cabbage, and horseradish which have been mixed together. 

Serve in a salad bowl and garnish with hard boiled eggs cut in quarters. 

Submitted by Mrs. R. T. Blank of Litchfield, Ill 

Ham Flakes

Boil 2 pounds of smoked butt or Called ham until tender. Mix 3 eggs, 1 teaspoon salt, 3 teaspoons water and flour enough to make a stiff dough as for noodles. Roll in thin sheets when dry; cut in one-inch squares and boil in salted water until tender; then drain off the water. Cut the ham in one-inch squares about 1/4 of an inch thick. Place in well-greased pan, first the noodles and then the ham in alternate layers. Bake in moderate oven until a golden brown. 

Submitted by Mrs. William Weiner of St. Louis 

Apricot Souffle'

Use canned apricots.

1 cup puree made by running through sieve

1 teaspoonful lemon juice

2 tablespoons apricot juice or syrup

Whites of 3 eggs

1 tablespoon Knox's gelatine

1/2 cup of cream, whipped

2 tablespoons sugar

Do not make puree too thick. Dissolve gelatine in 2 tablespoons syrup and strain into puree. 

Add lemon juice, sugar, whites of eggs, and cream. Place apricots on top. Serve cold, after molding on ice, with whipped cream. 

Submitted by Mrs. Dorothy Benbrook of Oklahoma City 

Baked Mushrooms

Toast for each person a large slice of bread and spread over it rich sweet cream. Lay on each slice, head downward, a mushroom; or if small, more than one. Season and fill it with as much cream as it will hold. Place over each a custard cup pressing well down to the toast. Put in moderate oven and bake 15 minutes. Do not remove the cups for 5 minutes after they come from the oven so the flavor of the mushroom is well preserved in the toast.

Submitted by Ruth Gangloff of St. Louis 

Custard Cherry Pie

Line a deep pie plate with a rich paste. Put in canned or fresh cherries, sugar to taste, make a custard of one egg, 1 tablespoon sugar, scant cup milk, and pour over cherries and bake, omitting upper crust. Blue plums, canned or fresh, may be used the same as cherries.

Submitted by Mrs. J. Schneider of St. Louis 

How to Make a Stew

1. Have beef, veal, or lamb cut into uniform pieces, one to two inch cubes. (Flour meat if you want a deep  brown color). 

2. Brown on all sides in hot fat. Season. Add sliced or chopped onions near end of browning period if desired. 

3. Barely cover meat with hot water, stock, or other liquid. 

(To make a quick meat stock: dissolve a bouillon cube or one teaspoon of beef extract in a cup of hot water or liquid from cooked vegetables).

4. Cover kettle closely; cook slowly until meat is tender. Simmer, do not boil. Add extra liquid if necessary. 

5. Add vegetables just long enough before meat is tender to be done but not overcooked.

6. Thicken gravy with a smooth flour-and-water paste, using a few tablespoons of flour and enough water to moisten. 

*From St. Louis Globe-Democrat 1961 

Coconut Cream

2 cups sugar

3/4 thin cream or milk

1 tablespoon honey or 2 tablespoons corn syrup

Cook until it forms firm ball in cold water; add 1 tablespoon vanilla and let cool. Beat thick. Add 1 cup fresh coconut and pour into buttered plate.

*handwritten on 3x5 scrap paper 

 

 

Jam Pudding

3/4 cup sugar

3/4 cup buttermilk

3/4 cup jam

1 cup flour

1 teaspoonful cinnamon

1 teaspoon soda

2 egg yolks

Bake in moderate oven and serve with hard sauce. The whites may be beaten and served on top if desired. 

Huntington Shrimps

Melt two tablespoonfuls of butter and stir constantly until browned; add two tablespoonfuls of peanut butter and stir until blended; then add 3 1/2 tablespoonfuls of flour. When thoroughly mixed, pour in gradually 1 1/2 cupfuls chicken stock and bring to the boiling point. Add one cup of boiled rice and one cup of canned shrimps, broken in pieces. Season with one half teaspoonful salt and a few grains of pepper. Turn into a covered baking dish, cover with croutons and bake in a hot oven until browned.

Submitted by Mrs. G. B. M. of St. Louis 

Deviled Eggs Benedict

Toast four slices of bread or English muffins and spread generously with one 4 1/2 oz can of deviled ham. Place poaced eggs on top and serve with hollandaise sauce.

Peanut Cookies

1/2 cup (1/4 lb) butter or margarine, softened

1 1/4 cups packed dark brown sugar

1 egg

1 tsp vanilla

1 1/2 cups sifted all purpose flour

1/2 tsp double acting baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 cup milk

1 1/2 cups high protein cereal

1 can (6 1/2 oz) salted peanuts (1 1/3 cups)

Beat butter and sugar thoroughly in large bowl. Add egg and vanilla and beat mixture until light and fluffy. Sift flour, baking powder, baking soda, and salt together. Add flour mixture alternately with milk, mixing well after each addition. Stir in cereal and nuts.

Drop level tablespoonfuls of dough onto greased baking sheets. Bake in 375 degree F oven 8 minutes or until lightly browned at edges. Cool cookies on racks. Makes about 5 dozen.

 

Banana Filling

 3 T flour

3 T sugar

1/2 cup milk

2 T lemon juice

1/2 cup mashed bananas

3 T melted butter

Cook flour, sugar add milk until thick. My bananas & lemon.

*Blogger's note: I know this one is confusing. It was jotted down on a 3x5 scrap paper. Perhaps the writer meant mix or add bananas & lemon.. I don't know. I don't even know what this filling is for. Have fun! 

Salmon Aspic

One can or one pound of fresh salmon

A little celery

Chile sauce

Chopped green peppers

Season to taste and mix well. 

Soak 1 package of gelatine in one cup (cold) water until dissolved, then add another cup of water seasoned with lemon juice and boil. Pour on fish- remove to mold and let remain until firm. Serve with boiled mayonnaise dressing.

Submitted by J. J. R. of St. Louis 

Dieters' Garden Relish Salad

4 cups finely chopped green cabbage

3/4 cup finely chopped carrot

1 med. green pepper, chopped

1/2 cup finely chopped onion

3/4 cup cider vinegar

4 1/2 teaspoons sweetener solution

1 tbsp salt

1/2 tsp mustard seed

1/2 tsp celery seed

In a large bowl, combine the chopped vegetables. Combine the remaining ingredients in a jar and shake well. Pour the dressing over the vegetables and toss to coat well. Refrigerate, covered, several hours before serving.

Makes 6 cups, each 1/2 cup serving 16 calories Check your sweetener; the one we used measures 1 tablespoon as equal to 1/2 cup sugar.  

Brownies with Brownie Frosting

3/4 cup butter or margarine

3 squares baking chocolate

3 tbsp light corn syrup

3 eggs

1 1/2 cups sugar

1 1/2 cups sifted flour

3/4 tsp baking powder

6 tbsp milk

1 cup coarsely chopped nuts

1 1/2 tsp vanilla extract

Combine the butter or margarine, baking chocolate and corn syrup in a saucepan. Warm over low heat until the chocolate is melted. Set aside to cool.

In a bowl, beat the eggs with a rotary beater; add the sugar gradually and continue beating until the mixture is thick and lemon-colored. Combine the flour and baking powder and sift into the egg and sugar mixture alternately with the milk. Add the cooled chocolate mixture, the nuts and the vanilla.

Bake in a greased 13x9" pan at 375 degrees F for 20-25 minutes. Cool in the pan on a rack covered with a dish towel or other cloth to prevent crustiness and keep the brownies moist. Frost when cool.

 

Brownie Frosting:

1 1/2 squares baking chocolate

6 tbsp milk

9 tbsp sugar

A pinch of salt

2 tbsp milk

2 tbsp cornstarch

1 tbsp butter

1/2 tsp vanilla

Combine the chocolate and milk and heat until the chocolate has melted. Blend smooth with whisk or fork. Add the sugar and salt. Combine the 2 tbsp milk with the cornstarch, blend smooth, add to the chocolate mixture and cook over moderately high heat, stirring constantly until smooth and thickened. Remove from the heat and add the butter and vanilla. This will thicken as it cools. When it is of spreading consistency, frost the entire top of the brownies and let stand to set. Then cut into squares. 

*Blogger's note: I was surprised to see instructions for keeping the brownies from getting crusty. I thought that was everybody's favorite part! 

Bread Pudding

2 slices bread

1 1/2 c milk

3 eggs

1 c sugar

raisins

cinnamon

butter

Bake 1/2 hr in hot oven.

*scribbled on scrap paper 

Date Tarts

4 eggs

1/2 cup sugar

1 cup floured dates

1 cup nuts

Beat yolks and sugar together until light. Add nuts, dates, and stiffly-beaten whites. Bake in buttered muffin tins in moderate oven. This recipe serves 12. May be served with whipped cream.

Submitted by Lillian V. Schlesinger of St. Louis, Mo. 

Sausage with Baked Potatoes

Choose medium sized potatoes, scrub and dry, make a hole through each (use an apple corer if handy), stuff each potato by pressing sausage links or meat into the opening and bake in hot oven for about 30 minutes.

Submitted by Miss Katheryn McGinnis 

Pear Conserve

3 1/2 lbs. pears

2 lbs. of white or brown sugar

1/2 lb. of figs, dates, or raisins

1 cup walnut meats

Cooked down or till thick.

 *Handwritten on a time sheet 

Pepper Relish

2 doz red peppers

2 doz 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. 

*Handwritten on a time sheet