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