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