Marshmallow Salad

1/2 pound marshmallows

4 slices pineapple, cut small

1/2 cup pecan meats

2 tablespoons of sugar

2 tablespoons of lemon juice

2 eggs

1/2 pint whipping cream

Cut marshmallows in small pieces. Beat yolks of eggs; add lemon juice and sugar, cook in double boiler until thick. Pour over marshmallows while hot. Add nuts and pineapple. Whip the cream and stir in well. Whip white of eggs in the cream. Serve plain or on lettuce leaf.

Submitted by Mrs. Edna N. Peper 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 

Stuffed Pepper Salad

3 medium sized green peppers

10 cents worth of cream cheese

1/4 cupful grated American cheese

1/4 cupful chopped olives

Cream, salt, paprika to taste

Remove tops from peppers and scoop out seeds. Parboil peppers a few minutes in salt water and allow to chill. Mix together cheese and olives, moisten with cream as needed and season to taste. Pack peppers, chill well, then slice and serve on lettuce leaves garnished with mayonnaise.

*Blogger's note: It seems hard to believe there was ever a time when you could request a quantity in a recipe based on a financial value. 

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 

Poinsettia Salad

Cut nice, firm tomatoes into nine sections so as to form a poinsettia, leaving the sections joined together at the bottom. Scoop out the inside of tomatoes and fill with chopped celery and hard boiled eggs covered with mayonnaise. Place on lettuce leaves and serve.

Submitted by Miss Dorothy Scharrill of St. Louis 

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.