Stuffed Baked Fish and Green Peppers

There is nothing more tasty in cold weather than stuffed and baked fish. Crumble two cupfuls of day-old bread, and a small onion chopped very fine, a teaspoonful of minced parsley, salt and pepper to suit and four tablespoonfuls of melted butter. Mix lightly together with a fork and add just enough boiling water to bind it together, a few tablespoonfuls being sufficient. Stuff the cavity of the cleaned fish and bake with slices of salt pork until a delicate brown. Serve with green peppers, stuffed with boiled rice seasoned with butter, pepper and salt. If liked, a tomato sauce can be added to the rice before stuffing the peppers. Set the latter in the pan and bake for twenty minutes. If the head is left on the fish, place an olive or cranberry in the eye socket before sending to the table. 

Contributed by Miss E. W. M. of New York

Macaroni and Oysters

Scald one pint of oysters in their own liquor and drain. Cook four level tablespoons of flour in four tablespoons of melted butter until delicately browned, then stir in gradually the oyster liquor and one cupful of sweet milk, season with a dash of red pepper and one half teaspoonful of salt, and cook until thick, stirring all the time. Remove from the fire, and stir in the oysters and two cupfuls of cooked macaroni cut into inch pieces. Place into a well-buttered baking dish, sprinkle with two tablespoonfuls of grated cheese and one cupful of buttered bread crumbs. Bake until brown in a hot oven. Serve at once.

Contributed by Mrs. Sarahh K. Knowlton of Colorado

*Blogger's note: I never would have guessed that this would be the first duplicate recipe (different directions, of course) I would come across.

Transparent Lemon Pie

Beat one whole egg and the yolks of two, add three-fourths cup of water and the strained juice of one lemon. Mix one cupful of sugar with two tablespoonfuls of flour, then add the eggs, water and lemon juice. Cook until it begins to thicken, then pour into a crust and bake. Beat up the whites of two eggs into a stiff froth then beat in one tablespoon of sugar and place on the top of the pie. Brown lightly in the oven. 

Contributed by Miss R. Riffe of Oklahoma

Jellied Waldorf Salad

One package lemon gelatin

One pint warm water

One tablespoon vinegar

One half teaspoon salt

One cup tart apples, diced

One-half cup walnut meats, finely broken

One cup celery, diced

Dissolve gelatin in warm water. Add vinegar and salt. Pour thin layer in mold. Chill until firm. Combine apples, nuts and celery and place in mold. Add remaining gelatin. Chill until firm. Unmold on crisp lettuce. Serve with mayonnaise.

Holiday Banana Bread

 One and three-fourths cups sifted all-purpose flour

Two and three-fourths teaspoons double-action baking powder

One-half teaspoon salt

One-third cup shortening

Two-thirds cup sugar

Two slightly beaten eggs

One cup mashed ripe bananas (3 to 4)

One-half cup chopped nuts

One cup mixed candied fruits and peels

One-fourth cup raisins

Preheat oven to 350 degrees F (moderate oven)

Sift together flour, baking powder and salt. Beat shortening until creamy and glossy; 300 strokes by hand or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Add sifted dry ingredients alternately with bananas, blending thoroughly after each addition. Fold in nuts, fruits, peels and raisins.  

Grease bottom only of a loaf pan (approximately 4 1/2" by 8 1/2" by 9". 

Turn batter into pan. Bake 60 to 70 minutes or until a toothpick comes out clean and dry. 

Let bread partially cool in pan (20-30) before turning onto rack. Cool thoroughly before wrapping for storage.

Makes 1 loaf.

Paradise Pudding Salad

1/2 pound blanched almonds

1 dozen macaroons

1 dozen marshmallows

Small bottle of maraschino cherries

1 package lemon Jell-o

Grind macaroons and cut the marshmallows, cherries and almonds into small pieces. When the Jell-o begins to harden, whip and mix everything together. Mold in a loaf. Slice and serve with whipped cream.

Appetizing Bran Cookies

1/4 cup butter or other fat

1/2 cup sugar

1 egg

3/4 cup sugar

1 teaspoonful baking powder

1/4 teaspoonful salt

1/2 teaspoonful cinnamon

1/4 teaspoonful cloves

1/4 teaspoonful allspice

1/2 cup raisins

1/4 cup walnut meats

1 cup Post's Flakes

1/4 cup milk

Cream butter and sugar. Add beaten egg. Mix well. Sift flour, baking powder, salt and spices together. Add to egg mixture, together with raisins, nuts, Post's Flakes and milk. Mix. Drop from teaspoon on greased tins and bake in moderate oven. This makes 36 cookies.

*Recipe from cereal box.

Refrigerator Dough

3/4 cup hot water

1/2 cup sugar

1 tablespoon salt

3 tablespoons shortening

1 cup warm (not hot) water, lukewarm for compressed yeast

2 packages or cakes yeast, active dry or compressed

1 egg, beaten

6 cups sifted enriched flour

Combine three-fourths cup hot water, salt and shortening. Cool to lukewarm. Measure one cup flour into a large mixing bowl (warm, not hot water for active pressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm water mixture. Add beaten egg and half the flour. Beat until smooth. Stir in remaining flour. Place dough in greased bowl and brush top with soft shortening. Cover tightly with waxed paper or aluminum foil. Store in refrigerator until doubled in bulk or until needed. To use, punch down and cut off dough needed.  

*Some types of raised doughs can be held in the refrigerator for two weeks or more, if they are punched down regularly so that the yeast will have a chance to continue working. This is generally a better procedure than freezing of unbaked yeast doughs since these have a tendency to get pasty when thawed. 

Here is a good refrigerator dough that can be made ahead of time and shaped into rolls the day of the party.

Round Steak with Macaroni

1/4 package of macaroni (10 cent size)

1 pound round steak

1 pint tomatoes

1/2 cup grated cheese (cream)

1/2 cup bread crumbs

3 tablespoons butter

2 onions

Salt and pepper

Break macaroni in pieces and boil 20 minutes. Drain. Put steak and onions through food chopper. Butter casserole and put in macaroni, meat, onions, seasoning, tomatoes, cheese and crumbs mixed and remainder of the butter. Bake one hour.

Contributed by Mrs. George Horst of St. Louis

Old-Fashioned Sugar Cookies

1 cup Domino granulated sugar

1/2 teaspoon salt

3/4 cup soft butter or margarine

1 egg

1 teaspoon grate lemon rind

1 teaspoon vanilla extract

3 cups sifted all-purpose flour

1 teaspoon double-acting baking powder 

Egg white, slightly beaten

Domino granulated sugar

Cream sugar, salt and butter or margarine thoroughly. Beat egg, lemon rind and extract into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually add into creamed ingredients.

Roll dough 1/8" thick on floured board. Cut into fancy shapes. Place on ungreased cookie sheet. Brush with egg white; sprinkle with sugar. Bake in moderate oven (350 degrees F) 11-12 minutes or until light brown around edges. Remove to cooling rack. Store in airtight container. Yield: about 7 dozen cookies.

*Recipe printed on sugar bag.

Pumpkin Chips

1 medium size pumpkin, cut in thin squares

1 1/2 cups of sugar to 2 cups of pumpkin chips

1/2 cup of fresh ginger root, cut in small pieces

1 dozen lemons, cut small

Put all together and let stand overnight, then put on a slow fire and let boil until soft, about 4 hours. Take out pumpkin, leave lemon, ginger and juice, and boil until it comes to a sirup and is thickened. Put fruit back in pot; let it come to a boil, put in jars while hot and seal.

Contributed by Mrs. Frank W. Kirtz of St. Louis

 

Favorite Chocolate Cake

1 box yellow cake mix

1 package instant chocolate pudding

Mix together.

Add: 1/2 cup cooking oil, 3 eggs, 1 cup milk

Bake 1 hour at 350 degrees

 

Topping:

1/2 cup nuts, 1 stick margarine, 1/2 cup evaporated milk, 1/4 cup sugar, 1 teaspoon vanilla.

Simmer until sugar melts---- pour over hot cake.

Contributed by Nell Queen

Pecan Pie

3 eggs

1/2 box brown sugar

1/2 stick of oleo

1 cup pecans

1 teaspoon vanilla

9 inch pastry shell

Beat eggs. Add dash of salt, melted oleo. Add vanilla and pecans. Cook 350 degrees for 50 minutes when toothpick comes out clean.

*Blogger's note: I'm sure the sugar gets added as well. This recipe was jotted down on the back of a cigar package.