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 

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 

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 

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 

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. 

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! 

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. 

Poppy Seed Cake

Soak one cup poppy seeds in three-fourths cup milk over night.

Batter- Cream one-fourth cup butter, one and one-half cups sugar, add three-fourths cup milk, two cups flour, three teaspoons baking powder, poppy seeds, and fold in beaten whites of four eggs. Bake in three layers.

Custard for filling- One-half cup sugar, one cup milk, yolks of four eggs, six teaspoons cornstarch, piece of butter size of a walnut, and one teaspoon vanilla. Boil until thick enough to spread between layers.

Submitted by Miss Marie Springer 

Plum Dumplings

Boil six large potatoes in salt water; drain and put through a press or mash with a potato masher. Beat one egg into the mixture, roll out on a board with a little flour. Wash plums and roll in the potato mixture, sweeten to taste and drop in boiling water. When done brown bread crumbs in drippings and serve hot.

Submitted by Mrs. A. Kilpatrick 

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.. 

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. 

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! 

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 

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.  

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.