663 Holy Name of Jesus Wilmot, Our Favorite Recipes

Cook book with recipes and the names of the submitters.

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663 Holy Name of Jesus Wilmot, Our Favorite Recipes.pdf

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Valentine

SNIPPETS of SALEM
663 - Our Favorite

RecipesHoly Name of Jesus
Wilmot, Wisconsin
St Anne Christian Mothers and Altar
Society
Contents:
Cook book with recipes and the names of the submitters.

0- 70 pages
Note:
The original documents have been copied to create this PDF.
This material is from the FWB Fred Brown collection.
NOTE:
The materials herein were contributed by those of the area who wished that the history they have
experienced be saved for the future generations. These may represent private documents as well
as previously published articles and obituaries and images from their saved collections ..
Researchers should also refer to the Valentine Digital archives at the SALEM COMMUNITY
LIBRARY (and perhaps other websites) for more images in this collection or digital images of
items photocopied in this booklet or related to the topic.

Compiled 11/2014 by L S Valentine Copyright©Valentine2014

Our
Favorite

6J

ST. ANNE'S CHRISTIAN MOTHERS
AND ALTAR SOCIETY

HOLY NAME CHURCH
WILMOT, WISCONSIN

Recipes

BEVERAGES

EGGNOG
l/3 cup sugar
l/4 tsp. salt
2 egg whites
l tsp. vanilla
Brandy or rum flavoring
to taste

2 egg yolks
4 cups milk
3 Tbsp. sugar
1/2 cup heavy cream,
whipped

Beat 1/3 cup sugar into egg yolks. Add salt;
stir in milk. Cook over medium heat, stirring
constantly, till mixture coats spoon. Cool. Beat
egg whites till foamy. Gradually add 3 Tbsp.
sugar, beating to soft peaks. Add to custard and
mix thoroughly. Add flavorings. Chill 3 or 4
hours. Pour into punch bowl. Dot eggnog with
"islands" of whipped cream and sprinkle with nutmeg. Makes 6 to 8 servings.
Mrs. Patricia Woolner
HOLIDAY PUNCH
1 cup sugar
2 cups water
1 1/2 cup grapefruit
juice

1 1/2 cup pineapple
juice
1 1/2 cup orange juice

Garnish •'lith ice cubes made from red ~o1ored
Hawaiian Punch.
Mrs. Lawrence Pflueger
STRAWBERRY LEMON PUNCH
1 1/2 cups fres.h strawberries
1 qt. ginger ale
ice

1/2 cup sugar
3 cans (6 oz. each)
frozen lemonade concentrate

Crush berries, add sugar, and let stand 1/2
hour. Dilute lemonade according to dire,&tions
on can. Pour into punch bowl. Add strawberries.
Just before serving, add ginger ale and ice.
Makes 1 1/2 gallons, about 32 servings.
Mrs. Mary Bittner

-I-

BREADS,
ROLLS,
CO FFEECAI(ES

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APRICOT NUT BREAD
1 1/2 cups (1/2 lb)
dried apricots
1 cu_p water
2 1/2 cups sifted flour
314 cup sugar
4 tsp. baking powder

1/2 tsp. baking soda
1 tsp. salt
3/4 cup coarsely chopped
nuts (about 3 oz.)
1 egg, well beaten
1 cup buttermilk
3 Tbsp. melted butter

Wash, drain, dry and coarsely chop apricots.
Simmer in water for 10 minutes or until most
of the water is absorbed. Drain and set aside
to cool. Sift dry ingredients together into a
bowl. Add nuts. Combine egg, buttermilk and
butter with apricots, clending well. Add to dry
ingredients and beat well. Turn into a greased
loaf pan 5~x9ix2!. Bake at 325, 1 hour 15 minutes.
Mrs. Sally Richards
BANANA

BREAD~

1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
1 tsp. lemon extract

2 cups sifted flour

3 tsp. baking powder

1/2 tsp. salt
1 cup chopped nuts

Mix all ingredients, first sifting flour, baking powder and salt together. Bake at 375 for
30-35 minutes.
Mrs. Gerald Siebert
GRAPENUTS BREAD
1 cup grapenuts
2 cups sour milk
1 cup sugar
1/2 tsp. salt
4 tsp. baking powder

1
1
1
4

grated orange rind
Tbsp. Wesson oil
tsp. soda
cups sifted flour

Mix together and let stand in pans about 15
minutes before baking - 2 loaves. Bake at 350
about 1 hour.
Mrs. Donna Kaskin

-2-

BLUEBERRY ORANGE BREAD

CRANBERRY NUT BREAD (cont.)

2 Tbsp. honey
1 cup sugar
2 cups flour
1 tsp. baking powder
1/2 tsp/ salt
12oz. can blueberries

2 Tbsp. butter
1/4 cup boiling water
1/2 cup plus 2 Tbsp.
orange juice
4 tsp. grated rind
1 egg, well beaten

Sift remaining sugar, flour, baking oowder and
salt. Beat egg slightly. Combine milk and
butter. Add dry ingredients, orange rind, nuts
and cranberries. Bake at 3.50 for 1 hour.
Mrs. Cecilia Rodney

Melt butter in water, add 1/2 cup orange juice
and 3 tso. rind. Beat egg with sugar until
fluffy. -Add sifted dry ingredients alternately
with liquid, beating until smooth. Fold in berries, draineti. Turn into greased 9:x.5 loaf pan.
Bake at 3.50 for 1 hour, 10 minutes. Turn out
to cool. Mix remaining orange juice and rind
with honey and spoon over hot bread.
Mrs. Mary Gulbransen
BOSTON BROWN BREAD
1 1/4 cups raisins
314 cup ehopped nuts

3 Tbsp. butter
1 1/2 tsp. baking soda

Pour 1 cup boiling water over these ingredients
and let stand until cool. Beat two eggs and add
the following in order; 1 cup sugar, 1 3/4 cups
flour, 1 tap. vanilla and 1/2 tsp. salt. Mix
well and add to first mixture. Beat well. Bake
in 3 greased, floured No. 2 cans. Fill half full
and bake in 3.50 oven 4.5-.50 minutes.
Mrs. Kenneth Belongia
CRANBERRY NUT BREAD
1 cup fresh cranberries

1 Tbsp. grated orange

3 cups flour
4 tsp. baking powder
1 tsp. salt

rind
1 egg
1 cup milk
2 Tbsp. melted butter
1/2 cup chopped nuts

1 cup sugar

Grind cranberries.

Mix with 1/4 cup sugar.
(cont.)

-3-

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DATE NUT BREAD
Heat to boiling:
1 cup dates
1 cup water
Add:
1 cup sugar
1 Tbsp. butter
Cool -add 1 beaten egg. Sift:
1 1/2 cups flour
1 tap. cream of tartar
1 tsp. soda
1/4 tsp. salt
1/2 tsp. baking powder
Add to date mixture. Add:
1 tap. vanilla
1 cup nutmeats
Bake at 3.50 for about 1 hour in greased and
floured bread pan.
Mrs. Sally Mulhern

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APPLE STRUDEL
2 cups flour
Pinch of salt
2 egg yolks

1/2 cup sweet butter
1/2 cup cold water

Mix all ingredients together and let stand
overnight in refrigerator. In morning, cut in
3 parts. Brush with melted butter and add sliced
apples. Sprinkle with buttered bread crumbs or
cookie crumbs, sugar, cinnamon, raisins and
chopped nuts or almond slivers. Roll up tightly like jelly roll and put on cookie sheet lined
with foil and brush with melted butter. Bake at
37.5-400 for 3.5 minutes. Baste with melted butter
about three times during baking.

i:

Mrs. Wendell Hagen

-"'-

BUTTER HORNS AND ELEPHANT EARS
2-1 oz. cakes of yeast
1 cup plus 3 Tbsp. water
3 e&gs
2 1/3 cup cake flour
sifted
1 cup all-purpose flour
sifted

ELEPHANT EARS (cont.)

1/4

cup non-fat dry milk
6 Tbsp. sugar
1 1/2 cups shortening
1/2 Tbsp. salt
2 3/4 cups flour
all-purpose

Dissolve yeast in water (Make sure water isn't
really hot). Add lightly beaten eggs. Add cake
flour, sifted proportion of all-purpose flour and
dry milk. Beat with whip or slotted spoon until
smooth. Add sugar, salt and shortening. (Do not
use butter, lard or margarine.) Mix until shortening is partially cut in. Then add remaining
all-purpose flour; dough will be soft and sticky
but don't add extra flour.
Dough my be held in
refrigerator for 2 or 3 days. Do not allow the
dough to rise before shaping. Use immediately or
store in refrigerator. Shape according to variations. Allow to rise 30 minutes, bake at 375 for
time specified.

greased cookie sheets. Let rise about 1/2 hour.
Bake at 375. When rolls are partially baked,
turn them over on the baking nans, and continue
baking until both sides of rolls are browned to
the same degree.
Mrs. Barbara Young

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Butter Horns
Roll out the dough in a 9" circle about 1/4 inch
think. Spread first with butter or margarine and
then sprinkle with cinnamon and sugar. Cut pieshaped pieces ; roll. up starting with the base of
the triangle. Place on cookie sheets with end
tucked under so it won't unroll. Let rise about
1/2 hour. Bake at 375 until light brown.
Elephant Ears
Roll out the dough to a thickness of about 1/4".
Wash with mel ted shortening, sprinkle generously
with cinnamon and sugar and roll up as cinnamon
rolls. Cut about 2 inch segments. Place each
piece on top of a mixture of cinnamon, sugar and
ground pecans, and flatten with a rolling pin.
Turn upside down on the same mixt.ure and roll
to thickness of about 1/4". Place on heavily

-s-

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FRUIT DUMPLINGS
(OLD BOHEMIAN RECIPE)

6 large potatoes
Pinch of salt
2 eggs
2 Tbsp. farina

Flour - enough to make
dough so it won't
stick to fingers.

Boil potatoes and work through sieve _ make
d?ugh with above ingredients. Wash fruit ( e ~neshoi blue plums) and let drain on towel.PC~t
oug
n squares and put fruit in center·
i
~orner 5s together and roll them smooth. B~ii ~=h
out 1 minutes in boiling water. (8 minutes on
one side- then turn). Serve with melted butte
dry cottage cheese, sugar and cinnamon.
r,
Mrs. Joan Rebicek
CRUSTY CASSEROLE LOAF
2 packages dry yeast
2 cups warre water
2 Tbsp. sugar

2 tap. salt
2 Tbsp. margarine
4 cups unsifted flour

S Dissolve yeast in warm water in mixer bowl
tir in sugar, salt, softened margarine and
cups flour.
Beat at low speed until blended
and then at medium speed about 2 minutes unt
s~oo~h.d Scrape beaters and beat in rest'of fi~ur
y an • Cover; let rise until more th
d
bled - ab t 4c i
an ouously abo~~ 112/ minuttes. Stir down. Beat vigor,
m nu e • Turn in to 1 1/2
greased casserole
Bake at 37c c 0 cc i quart
•
~ ~ -/~ m nutes.

3

Mrs. Laddie Koterbak

(cont.)
-~-

ICE BOX ROLLS

GRANDMOTHER'S COFFEECAKE
1/2 cup butter
2 cups sugar
4 eggs, well beaten
1 cup milk

Mix in order ~iven. Put half in bottom of
pan. Put half ofQthe following filling on top
of dough.
2 cups bro~~ sugar
2 tsp. cinnamon
2 Tbsp. flour
1 cup chopped nuts
1 1/2 Tbsp. melt.ed butter
Put on remaining dough and then remainder of
filling. Bake 25 minutes at 375 degrees.
!>irs. Helen Sakalowski

COFFEE CAKE
1/4 lb. butter
1 cup sugar
1 tsp. vanilla
2 cups flour

1 tsp. bakin~ powder
1 tsp. baking soda
1 cup sour cream

Filling:
1/4 cup brown sugar
1/2 cup nuts
1 tsp. cinnamon

Frost.ing:
1 cup powdered sugar
2 Tbsu. warm milk
1/2 t·sp. vanilla

Pour half of batter into well-greased tube
pan. Sprinkle half of filling over ~atter. Pour
rest of batter over mixture and sprlnkle the
other half of the filling over the top. Bake at
350 degrees for 35-40 minutes. Remove fro~ uan
5-7 minutes later. Frost with light frostlng.

2 cakes yeast
2 e&gs beaten
6 1/2 cups flour
2 tsp. salt

1 cup lard or 1/2 cup
butter & 1/2 cup lard
3/4 cup sugar
1 cup boiling water

3 cups sifted flour
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt

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Cream lard and sugar. Add boiling water and
let cool. When cool, add yeast dissolved in 1
cup cold water. Now add the beaten eggs. Sift
flour and salt together several times. Add to
the liquid mixture. Place in refrigerator over
night. Then shape into desired rolls or coffee
cake. Let rise about 2 hours. Bake at 350 for
20 minutes.
Mrs. Joe Hilbert
PAN ROLLS
1 cup scalded milk
2 Tbsp. butter
1/4 cup sugar
1 egg

1 tsp. salt
1 cake yeast (or 1
dry yeast dissolved
in 1/4 cup water)
4 cups sifted flour

i

Scald milk, add sugar, salt and butter. Let
stand till lukewarm, then add egg, yeast and
1 1/2 cups flour and beat. Continue beating
while adding 1/2 cup flour. Stir in rest of
flour. Let dough rise two hours, then knead on
floured board for 1 minute. Shape rolls in
clover leaf by pinching off small pieces of
dough and shaping each in a little ball. Put
three balls in each muffin or cupcake tin. Let
rise for 1 hour. Bake in 425 oven for 12-15
minutes.
Mrs. Michael Wayne

Mrs. Wendell Hagen

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WHITE BREAD
1 package active dry yeast
or 1 cake compressed
1;4 cup water
2 cups milk, scalded
2 Tbsp. sugar

Soften yeast (dry) in war~ water (110) or compressed yeast in lukewarm water (85). Combine
hot milk, sugar, salt and shortening. Cool to
lukewarm. Stir in 2 cups flour; beat well. Add
the softened yeast and mix. Add enough of remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface; knead until
smooth and satiny (8-10 minutes). Shape in a
ball, place in a lightly greased bowl turning once
to grease surface. Cover; let rise in warm place
till double - about 1 1/2 hours. Punch down.
Let rise again until double - 45 minutes. Cut in
two portions. Shape each in smooth ball; cover
and let rise 10 minutes. Shape in loaves; place
in 2 greased 8~x4~x2~ loaf pans. Let rise until
double (about 1 hour). Bake in hot oven- 40035 minutes or until done. Peek in oven after
fifteen minutes; if tops are browning too fast,
cover loaves with foil.
Lillian VanLiere
NEVER-FAIL BISCUITS
2 cups flour
1 tsp. salt
4 tsp. baking powder

PECAN COFFEE CAKE

2 tsp. salt
1 Tbsp. shortening
6 to 6 1/4 cups
sifted enriched
flour

4 Tbsp. shortening
1 cup sweet milk

Mix all ingredients until you have a soft dough.
Sift some flour on baking board and work lightly
until soft - dough no longer sticks to fingers.
Cut with biscuit cutter and bake at 425 10 minutes.
Mrs. Louise Klein

1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk

2 cups flour
2 tsp. baking powder
vanilla

Mix in order given.

Put in oblong pan.

Filling:
1 cup sugar
1/2 cup butter
1 tsp. vanilla

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1/3 tsp. cinnamon
1 cup pecans

Melt slowly and spread over batter in nan. The
mixture goes through the cake and some onto the
bottom. Bake in moderate oven 35-40 minutes.
Mrs. Helen Sakalowski
TWIN MOUNTAIN BLUEBERRY COFFEE CAKE
2 cups flour
1 cup sugar
3 tsp. baking powder
1/4 tsp. salt

2 eggs, beaten
1 cup milk
1 1/2 cups cultivated
blueberries
1 can (1 1/3 cups)
flaked coconut

Mix and sift flour, sugar, baking powdvr and
salt. Cut in shortening with 2 knives or pastry blender. Combine eggs and milk; stir into
dry ingredients. Fold in blueberries. Divide
batter into 2 greased 9 inch cake nans. Sprinkle coconut evenly over tops. Bake at 375 for
25 minutes •
Mrs. Edward Habendott

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-9-

- lO -

CAI(ES

FROSTINGS

BLACK WALNUT LOAF
2 cups sifted cake flour

3"'+ cup milk
1 tsp. vanilla
1/2 tsp. orange ex2 l/4 tsp. baking powder
tract, if desired
3/4 tsp. salt
2 eggs, unbeaten
1/2 cu~ shortening
1/2 cup black walnuts, finely chopped

1 cup plus 2 Tbsp. sugar

•

Sift dry ingredients into mixing bowl. Drop
in shortening. Add 2/3 of milk, then flavoring
extracts and beat 200 strokes (by hand, or two
minutes on mixer at low speed.) Scrape bowl and
spoon, or beater. Add remaining milk and eggs
and beat 200 strokes (same as before). Stir in
chopped walnuts. Bake in greased 9xSx3" loaf
pan at 350 for 1 hour and 10 minutes. Cool and
frost if desired.
Mrs. Barbara Young
BLITZ TORTE CAKE

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1/2 cup butter
1 cup sugar
4 eggs
8 Tbsp. milk

1 tsp. baking powder
1 cup cake flour
1/2 cup nutmeats
1 tsp. vanilla

Cream butter and sugar, add egg yolks and beat •
Add milk. Add flour which has been sifted with
baking powder, mixing in alternately with milk.
Beat whites of eggs, add 1/2 cup sugar and beat •
Put on top of other mixture in pan and sprinkle
with nut meats. Bake in 350 oven 30 minutes or
until done.
'Filling: Mix together:
1 cup of milk, boiled
1 scant cup of sugar
1 egg

2 Tbsp. flour
Pinch of salt
1 tsp. vanilla
when cooled.

Mrs.

-II -

William Richter

CARROT CAKE

BUTTERMILK CAKE
1 cup butter or
shortening
2 cups sugar
4 egg yolks
3 cups s 1fted cake flour
Topping:
3 Tbsp. butter, melted
1/2 cup brown sugar

1 tsp. cream of tartar
1 tsp. baking powder
1 cup buttermilk
4 egg whites, stiffly
beaten

Mrs. Laddie Koterbak
MOCK CHEESE CAKE
Line pan with crust, keeping

24

Graham crackers
1/4 cup sugar

1/4

for topping:

1 tso. cinnamon
1/4 lb. melted oleo

1 package lemon jello disaiblved in 1/2 cup,hot
water.
Cool.
8 oz. cream cheese.

Beat with 1/2 cup sugar •

Whip 1 can Milnot (chilled) with 2 tsp. sugar.
Beat all together. Pour into cracker lined
pan and top with remaining crumbs. Chill overnight in refrigerator.
Mrs. C. Prange

- IZ-

1 1 4 cups salad oil
eggs, unbeaten
1/2 cup chopped nuts (opt. )

1 tsp. salt
1 tsp. soda
3 tsp. baking powder

1 cup chopped nuts
or coconut
3 Tbsp. cream

Cream shortening well, add sugar a small amount
at a time, beating until light. Add egg yolks
one at a time and beat until fluffy.
Sift dry
ingredients together and add alternately with
buttermilk. Fold in stiffly beaten egg wh~tes.
?our into a greased and flourea pan 9 x 13 •
Bake at 350 for 50 minutes. Remove from oven
and spread topping. Put under broiler, 3 inches
away from flame, for 2 minutes.

2 tsp. cinnamon
2 c/4s grated naw carrots

3 cups sifted flour

2 cups sugar

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Sift flour once, measure and re-sift into mixing bowl with sugar, salt , baking powder, soda
and cinnamon. Add carrots, oil and eggs. Beat
until smooth and well blended. Fold in nuts.
Bake in a greased 10" tube pan at 350 for 1 hour
or until done. Let stand about 5 minutes, remove from pan and place on wire cake rack. When
thoroughly cooled, frost or sprinkle with powdered sugar if desired.
No name •
CHERRY UPSIDE DOWN CAKE
(Make this in a clear glass pan so you can watch it's fascinating.)
Make 1 recipe white cake or box cake.

Drain
Put
sugar
and bring to boil. Remove from heat and add the
cherries. Wait until the cherries come to the
top then pour evenly over cake batter. Bake in
9 x- 12 It pan at 350 for 35 minutes then invert
on plate.

#2 can of tart cherries, reserving juice.
2/3 cup of juice in saucepan, add 3/4 cup

Mrs. Rose Nigro

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CHOCOLATE ICE BOX CAKE
2 bars sweet chocolate
3 Tbsp. sugar
1/2 pint whipped cream

3 Tbsp. water

3 shredded wheat biscuits soaked in
2 Tbsp. water
(cont.)

-1.3-

CHOCOLATE ICE BOX CAKE (cont.)
Melt chocolate. Add water and sugar. Add
egg yolks and cook to custard. Cooi. Add the
shredded wheat, beaten egg whites and whipped
cream. Refrigerate.
Mrs. Lillian VanLiere
CHOCOLATE CHIP CAKE
Dissolve together:
1 cup dates, cut up
1 cup hot water

1 tsp. soda

Cream together until light and fluffy:
1 cup shortening
1 tsp. vanilla
1 cup sugar
2 eggs
1/2 tsp. salt
Alternate 1 3/4 cup flour and 2 Tbsp. cocoa
with the liquid mixture. Pour into 9 x 1.3"
pan and sprinkle with chocolate chips and nuts,
amount desired. Bake at 3.50 for 4.5 minutes.
Hhen cool sprinkle with powdered sugar.
Mrs. Albert Beyers
CHOCOLATE MARASCHINO CHERRY CAKE
1 cup sugar
1/2 cup shortening
1 egg
1 cup sour milk
1 tsp. soda

.5 oz. bottle of cherries
and juice
1/2 cup nuts
1 1/2 cups sifted ca~e flour
1 square chocolate

Melt 1 chocolate over hot water. Cream the
butter and sugar, add beaten eggs. Add chocolate,
flour, nuts and cherries. Bake in loaf pan at
3.50 until done.
Mrs. Gerald Siebert

QUICKIE COCONUT CAKE
1 tsp. baking powder
1 t sp. vanilla
1/2 cup milk

2 eggs
1 cup sugar
1 cuo cake flour
1/4 tsp. salt

Beat eggs until frothy. Add sugar and beat
well. Add flour, baking powder and salt. Heat
milk, add butter to milk and mix this into batter. Bake at 350 2.5-30 minutes. Make topping
of 4 1/2 Tbsp. butter, 2 Tbsp. milk, 1/2 cup
brown sugar and 1 cup coconut. Spread over
top of baked cake and put under broiler tmll
light brown.
Mrs. Howard Rodney
CRUMB CAKE
2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter

2 eggs, well beaten
1/2 cup milk
cinnamon
nut meats, chopped

Sift dry ingredients together, cut or work in
butter. Reserve 1 cup of mixture. To remaining
mixture add combined eggs and milk. Beat well.
Pour into a 9" buttered pan. Cover top with
reserved mixture. Sprinkle with cinnamon and
nut meats. Bake at 350 for 30-35 minutes •
Cathy Eberle
FARMERS FRUIT CAKE
1 1/2 cups brown sugar
1 1/2 cups sour milk
1/2 cup shortening
2 1/2 cups flour
1 cup raisins (opt.)

1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda, dissolved in sour milk
1/2 tsp. salt
(cont.)

-II/ -

-IS-

FARMERS FRUIT CAKE (cont.)

HENRY 1 S CAKE

Cream sugar and shortening together, then add
sour milk and soda, then add flour sifted with
salt and spices and mix well. Add raisins and
bake at 35b until done,
Mrs. LeRoy Rudolph

1/2 cup lard
2 eggs
1 cup applesauce
1/2 tsp. nutmeg
2 cups flour

2
l 1/2 tsp. vanilla
3
3 cups sifted cake flour
1
3/4 tsp. salt
1
3 (1 oz.) squares unsweetened

1/4 cups sugar
eggs
172 tsp. baking soda
1/2 cups ice water
chocolate, melted

Cream butter, sugar and vanilla with mixer.
Add eggs, beating until light and fluffy. Add
melted chocolate and blend well. Sift together
dry ingredients, add alternately with water to
chocolate.Mix. Pour batter into three 8" layer
pans which have been greased and floured well.
Bake at 350 for 30-35 minutes. Cool. Put the
layers together with Fudge Frosting.
Mrs. Lawrence Meyer
GRANDPA'S TORTE CAKE

1/4 cup butter
1/2 cup sugar
2 egg yolks, beaten
1 cup ca.ke flour

1 tsp. baking powder

Mrs. Pat \\foolner

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NEVER FAIL CHOCOLATE CAKE

4

Tbsp. cocoa

1/2 cup boiling water

2 tsp. soda

Pour together into bowl.

Let set - do not stir.

1 1/2 cups sugar
1/2 cup shortening
2 eggs, beaten

1 tsp. vanilla.
1 cup sour milk

l

2 1/4 cups flour

Beat sugar, shortening and eggs until creamy.
Add sour milk and flour alternately. Lastly
add the cocoa mixture. Bake at 350 or 375 for
30 minutes.
Mrs. Wendell Hagen

1/2 cup milk
1 tsp. vanilla

1/2 tsp. salt
1/2 cup chopped nuts

Mix lard, sugar and eggs; then applesauce,
raisins and nuts. Then add remaining ingredients. Bake in square pan at 350 for about 30
minutes or until straw comes out cleab.

FUDGE CAKE

3/4 cup butter

1 cup sugar

1 cup raisins
1 tsp. soda

POPPY SEED CAKE
2 cups sugar

1 1/2 cups Wesson oil

4

Cream butter and sugar, add beaten egg yolks
then flour and baking powder alternately with
milk and vanilla. Spread in 9 11 cake pans. Mix
2 stiffly beaten egg whites, 1/2 cup sugar and
1/2 cup chopped nuts and pour over batter in
pans. Bake at 350 for 30-40 minutes.
Mrs.Helen Sakalowski

-16-

eggs
Beat and ailil:
3 cups regular flour
1 can Solo poppyseed
filling

1 1/2 tsp. soda
1 cup chopped nuts.

Bake in greased tube nan 1 hour and 10 minutes
at 350.
Mrs. Sally Richards

- /'7~

$100 CAKE

NUT CAKE

1/4 tsp. salt
1 cup mayonnaise
1 cup cold water
1 tsp. vanilla

2 cups sifted flour
1 cup sugar
2 tso. baking powder
1/2 cup cocoa

Sift all dry ingredients into bowl. In a
smaller bowl put mayonnaise, water and vanilla.
Mix well together. Then add to dry ingredients
and mix well. Bake in two 8" greased pans for
about 30 minutes at 350.
Mrs. Rita Fornero
RAW APPLE CAKE
1/2 cup raisins
1/2 cup nuts
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves

1/2 cup butter
2 eggs
1 cu_P sugar
1 1/2 cups flour
1 cup raw aoples
1/2 cup cold coffee

Cream butter; add eggs and beat until fluffy.
Sift dry ingredients and add to creamed mixture,
alternately with coffee. Fold in nuts, apples
and raisins. B ake in 350 oven for 25-30 minutes.
Mrs. Kenneth Belongia
BANANA CAKE
1 1/2 cups sugar
2 eggs (whole)
1/2 cup shortening
1/2 cup sour milk
1 cup crushed bananas

2 tsp. soda
1 cup chopped dates
1/2 cup nut meats
chopped
2 1/4 cups flour

Cream sugar and shortening well, then add eggs.
Add soda to sour milk and add to mixture, then
the bananas and flour gradually. Last add nuts
and dates. Bake at 350 till golden brown.
Mrs. Le Roy Rudolph

-If-

3/4 cup milk
2 tsp. vanilla
4 eggs
1 cup nuts - any kind
finely chopped

3 cups sifted cake flour
1
2
1
1

•~
•
•
•~
•
•
•
I

1;1+ cups sugar
tsp. baking powder
1/2 tsp. salt
cup shortening

Sift dry ingredients into a bowl. Drop in the
shortening, add milk and vanilla and beat well.
Add eggs and beat until mixed thoroughly. Fold
in nuts and pour into 10" greased tube pan. Bake
1 hour at 375. To glaze cake, combine 2 Tbsp.
white syrup and 2 Tbsp. butter and boil together
for three minutes. Then brush the mixture onto
top and sides of cake.
Mrs. William Eberle
POUND CAKE
1 lb. margarine
1 lb. powdered sugar
6 eggs

1 1/2 cups bread flour
1 1/2 cups cake flour
1 tsp. vanilla, or more

Beat margarine and powdered sugar well. Add
eggs one at a time, beat well ~fter each and, after all are added, beat well again. Stir in the
sifted flour with spoon. Add vanilla. Bake in
a greased and floured angel food cake nan for
1 hour at 350.
~
Mrs. Joe Hilbert
SPONGE POUND CAKE
1 package yellow cake mix
1 package instant pudding - white or yellow
1/2 cup water
1/2 cup salad oil
4 eggs
(cont.)

-19-

SPONGE POUND CAKE (cont.)

WHITE FROSTING

Mix cake mix and pudding in a large bowl, add
water, oil and eggs. Pour in greased and floured
tube nan and bake at 350 for 50-55 minutes. Try
different variations of cake mix and instant
puddings. Honey spice cake- caramel pudding is
favorite.

my

Evelyn Koci

1/2 cup butter
1 cup sugar
1 cup tomato soup
1/2 tsp. cinnamon
1/2. tsp. cloves

1/2 tsp. ginger
2
cups sifted flour
1 tap. bakin$ soda in
a scant 1/~ cup of
water

If desired:
1 cup raisins

1 cup nuts

375

for approximately
Mrs.

45

- add 1/2 c·up sugar

CREAM FROSTING

1/3 cup flour
1 1/3 cup milk
1/3 cup sugar

1/4

lb. butter

1 cup powdered sugar
1 tsp. vanilla

Boil flour, milk and sugar and cool. vlhen
cool, beat with butter, sugar and vanilla.

minutes.

Ba~bara

Cream:
1/2 cup butter

Beat with mixer two minutes, add paste and beat
for four minutes. (Be sure to time it - tastes
like whipped cream,)
Mrs. Rose Nigro

TOMATO SOUP CAKE

Bake at

Cook to a paste and cool!!
1/2 cup milk
2 Tbsp. flour

Wetherbee

Mrs. Joan Rebicek
FRENCH CREAM FROSTING
1/2 cup butter
3 squares chocolate
2 1/2 cups powdered sugar
1 egg
1 tsp. vanilla

Cream butter. Gradually add sifted powdered
sugar and cream well. Add egg and mix thoroughly. Blend in melted and cooled chocolate
and vanilla - beat until of apreading consistency. Thin with milk if necessary.
Mrs. Roy Darre

- t.o-

-21-

FUDGE FROSTING
2 cups sugar
1 cup light cream
2 oz. unsweetened chocolate, grated
Combine all ingredients in a heavy saucepan.
Boil over high heat for 3 minutes without stirring. Reduce heat and continue cooking until
it reaches soft ball stage (238). Cool. Beat
until creamy and of
spreading consistency.
Add cream if too thick.

CASSEROLES

1 cup sugar
1/4 tsp. cream of tartar
1 tsp. vanilla
Mix sugar, egg white and cream of tartar together. Add boiling water; beat on high speed
of electric mixer until stiff. Add vanilla.
Mrs. Barbara Wetherbee

NOT TOO SWEET FROSTING
1 cup white shortening
ib. butter

1/4

1 lb. powdered sugar
Pinch of salt

Beat well with electric mixer. When you
think it's mixed, beat it some more. Will make
enough for two 2 layer cakes. Refrigerate left
over part. This frosting freezes well and makes
good decorations.
Mrs. Helen Sakalowski

-.:z1.-

ONE DISH MEALS

BAKED TUNA FISH CASSEROLE
1 can tuna fish
1/2 package wide noodles

1 can peas-creamed
1 can cream of mushroom
soup

Line casserole with crushed potato chips.
Alternate layers of tuna, peas, and noodles.
Add 1 can of milk to soup and beat together.
Pour soup over mixture. Cover with crushed potato chips~ Bake for 1 hour at 375 degree oven.
l

Mrs. Kenneth Belongia

BAKED BEANS WITH HAMBURGER
1 lb. lean hamburger
1 cup diced onion

1 Tbsp. fat
2 tsp. salt
dash of pepper
1/2 cup tomato catsup
1 Tbsp. vinegar
1 Tbsp. prepared mustard
1 tsp. Worcestershire sauce
2 cans (21 oz) pork and beans
Brown hamburger in fat. Use heavy skillet.
onion. Simmer until onion is barely tender.
Add remaining ingredients. Mix well. Pour into
2 quart casserole. Cover and bake at 325 degrees
for 35 minutes. Makes 8 to 10 servings.
~dd

Mrs. Wm. Eberle

BARBECUED SPARERIBS

5 lbs. spareribs
3 Tbsp. Worcestershire
2 Tbsp. drippings
sauce
1 large onion,cut fine
2 tsp. dry mustard
2 Tbsp. vinegar
1 cup water
4 Tbsp. lemon juice
1/2 cup celery or 1
2 Tbsp. brown sugar
Tbsp. celery salt
1/8 tsp. cayenne pepper
1 tsp. paprika
1 tsp. horseradish (if desired)
1 cup catsup
Brown spareribs in oven. l\fhen nicely browned
pour off drippings. Brown onions in the drippings,
add remaining ingredients and bring to boil. Pour

j

BARBECUED SPARERIBS (Continued)
sauce over spareribs in roasting pan. Cover,
cook about 1 hour in 350 degree oven, basting
occasionally. Serves 5-6.
Helen Sakalowski
BARBECUE CHICKEN SAUCE
(Cooked on Barbecue Grill)
1/2 cup lemon JUlCe or
vinegar
1/4 tsp. pepper
1 tsp. paprika

1/2 cup Mazola oil
1/4 cup water
2 tsp. salt
1 Tbsp. sugar
1 Tbsp minced onion

Mix together, let stand 1 hour. Pour over
chicken and let stand 1 hour. Then put chicken
on broiler or grill and cook until done.
Mrs. Howard Rodney
BEEF CASSEROLE
1 1/2 lbs. ground beef

1 1/2 lbs. ground pork

Mix together and brown well, then add:
1
1
1
1
1

small can mushrooms
1 can creamed corn
can tomato soup
2 eggs 'vell beaten
small jar pimento,chopped
medium sized onion, chopped
green pepper, chopped

Then cook one 8 oz. package of medium size
noodles and mix vlith the above ingredients and
put in a 3 quart casserole; ton Hith 1/2 .lb.
grated American cheese. Bake for l hour ln a
350 ~egree oven. Serves 10 to 12 peonle.
Mrs. Wm. Eberle
CHICKEN REGINA
Of course, it's possible to cook \vithout wine,
and no doubt many people will never even be

- z.L/-

CHICKEN REGINA (Continued)
tempted to try vline cookery, but v.rill turn out
some 1.wnderful dishes, anyvvay.
However, since the encyclopedia Britannica
defines 'vine (in part) as "a 1i ving thing", why
not "live it up" once in awhile, with food?
Ever since chicJ.::en and wine got married at our
house, they're only welcomed as-a couple at our
table.
In this recipe you may either shake up the
nieced or quartered chicken in a bag with flour
and seasonings, or begin browning the chicken in
butter right m'lay, without flouring at all, then
add seasonings after bro'Hning. Good, either way.
Procedure:
Coat pieces of chicken 'dth flour to i"lhich
you've added 1 tsp. thyme, 1 tsp. oregano (use
2 tsp. if you're mad about oregano, 1 tsp. salt,
dash of pepper. Brown, h'ut do not cook. Or, brown
pieces, then sprinkle with the above seasonings.
Place in roaster, sprinkle with 1 Tbsp. dried
narsley, more if it's fresh, 1 tsp. monosodium
glutamate, a generaus pinch of rosemary, garlic
salt or powder according to your taste. Pour
over the chicken 1/2 cup (more if you like) dry
vvhite wine, either sauterne, marsala or rhine.
Cover and boke at 350 degrees one hour or until
tender. If you like the chicken dry and crisp,
bake uncovered the last 20 minutes. Increasing
the baking time to brovm the chicken more will
not spoil the dish. This holds well in a 200 degree oven if it's a company dinner and you 1 re
starting with appetizers.
Mrs. Royce Gallagher
CORNISH PASTIES FOR FOUR
Pastry:

2 cups flour
1 tsp. salt
2/3 cup shortening
5 to 6 Tbsp. cold water or milk

j
p

I

~

I
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l
l

I

CORNISH PASTIF.S (Continued)
Sift flour and salt, cut in shortening. '\dd
liquid a little at a time, press together to form
ball, just moist enough to hold together. Separate
into four equal portions.
Filling:

1 lb. round steak (or other lean beef)

1/4 lb. lean pork (tenderloin, small

CORNISH PASTIES (Continued)
pasty is changed, so be warned.
Pasties are easy to take to picnics. In fact
pasties go to ALL picnics in the Copper Country of northern Michigan, vlhere they are 11 the
most".
Mrs. Royce Gallagher

chop or niece of steak)

CHICKEN CASSEROLE

4 medium sized potatoes
1 tsp. salt

pepper

1/4 cup chopped fresh parsley, or 1
Tbsp. dried parsley
1 tsp. monosodium glutamate
1 medium onion, chopped

Trim all fat and gristle from meats. Put all
the trimmings into a small sc;ucepan, ?c:rely cover
"rith water bring to boil, sumner dur1ng t1me
pasties ar~ being prepared and baked. If round
steak bone has marrow, remove this and mince it,
add to filling, but cook bones in the stock pot
with scraps.
.
.
.
Cut up meat into small b1te-s~ze p1eces. Pa~e
and cut up potatoes. Dice very f1ne or shave w1th
parer. Mix all filling ingredient~. Ro~l o~t pastry into circle about size of med1um ple t1n.
p]ace a quarter of the filling on half of pastry.
D~t with 1 tsp. of butter. Bring other ~1alf of
pastry over, crimp the edges together f1rmly,
trimming excess pastry if necessary. Pasty looks
similar to turnover. Slash a vent 1n center.
Bake 1 hour at 350 degrees or a little longer to
brown nicely. When done, spoon a few spoonsful of
the stock into the vent of each pasty. Serv~.
H. t · Pasties take time but are so beaut1fully
ln simple
s.
. ht or early
to serve. Make t'h em at n1g
. .
in the morning. Cover with foil, s~ore 7n 1ce
box, allow an extra 15 mi~ute~ bak1ng ~1me,
but have an easy time of 1t.w1th f~w d1s~es and
no preparation.for a good d1nner, JUSt l1ke
pre-paration w1th casseroles, et~.
If you're a lover of yello·w turn1p and/or carrot a little diced vegetable may be added to
pasties, according to taste, but the basic

-.zt-

1 3 or 4 lb chicken cooked and cut up
1 can chicken rice soup
1 medium can mushrooms
1 can mushroom soup
1 small can pimento
1/2 cup slivered slmonds
1 can chow mein noodles
1 small can evaporated milk

Mix all together, sprinkle potato chips on
top if desired. Bake 350 degrees for 40 minutes:
to 1 hour.
Eleanor Ketterhagen
EASY SPAGHETTI SAUCE
2 6oz. cans tomato paste

1/4 tsp. nutmeg

1 tsp. oregano
1 Tbsp. sugar
1/2 tsp. baking soda

3 6oz. cans of water

2 tsp. salt
dash pepper
1/4 cup grated parmesan
cheese

Simmer for 1 to 2 hours. Meat balls or hamburger may be added.
Mrs. Larry Oberhofer
EGG-NOODLE-HAMBURGER CASSEROLE
1 small package egg noodles - cooked and drained

Add:
1 can mushroom soup
1 can cream of chicken
1/4 cup chopped celery
soup
1/4 cup chopped onion
1 1/2 lb. hamburger
Place in 2 qt. casserole & bake for 1 hr at
350 degrees.
Mrs. Norman Robers

-:Z?-

GLORIFIED CABBAGE
3 Tbsn. butter
2 cups shredded cab2 Tbsp. flour
bage
1 tsp~ salt
1 cup thinly sliced
dash of pepper
onions (or less)
1 tsp. mustard
1 cup shredded cheese
1 1/3 cup milk
(cheddar of processed
1 egg yolk, beaten
American)
(optional)
1 cup toasted, buttered crumbs
Make thin cream sauce by melting butter, adding spices, flour, mil~. Add e~g yo~k, cook one
minute. Place into 9x9 lnch baklng dlsh, layers
of half the cabbage, onions, cheese ~nd cr~am
sauce. Repeat layers, using rest of lngredlents.
Top with crumbs. Gover, bake 375 degrees for 30
minutes. Uncover, bake 5 minutes. Serves 5 to 6.
NOTE: Use any meat; chicken, beef, meat
balls ham, etc., leftover or precooked. Place
on to~ long enough to heat through or finish
cooking as the case may be.
Mrs. John McKinney

GERMAN POTATO DUMPLINGS
4-5 medium potatoes
1/2 cup flour
1/2 t sp. nutmeg
1 tsp. salt
1/2 cup bread crumbs

2 eggs
1/2 cup bread crumbs
1/4 cup chopped parsley
1/2 cup butter

Boil potatoes either in their jackets or.
peeled. Cool, then force through a potato rlcer.
Add beaten eggs, flour, 1/2 cup crumbs! nut~e9,
salt. Shape into small balls and drop ln bolllng
water. When dumplings rise to top, cover and
cook three or four minutes. Remove from water
with slotted spoon. Cover each dumpling wi~h a
spoonful of buttered crumbs, made of the llghtly
browned 1/2 cup butter mixed with 1/2 cup
crumbs.
Mrs. Royce Gallagher

-23-

HAMBURGER CASSEROLE
1 lb. hamburger

1/4 cup onions
(if desired)

1 small can mushrooms

2 cans mushroom soup
1 can crisp Chinese
noodles

B;own the onions until cooked; add the meat
and ormm. Place the noodles, meat and th
m~shrooms alternately in casserole'and tope
Wlth the soup~ Spri~kle a few of the noodles
over the top lf deslred. Bake in 325 degree
oven for 1 hour.
~
Mrs. Elmer Arnold

HAMBURGER-PCfi'ATO CASSEROLE
1 clove garlic
2 Thsp. oil
1 lb. ground beef
1 crumbled bayleaf
1 tsp. ground sage
2 tsp. salt

dash pepper
6 cups thinly sliced
raw potatoes
1 cup sliced onion
1 can tomatoes (19 oz)

Brown garlic in oil; discard garlic. Add
meat, bay l~af, sage, 1 tsp. salt, and pepper
and brown llghtly. Add remaining 1 tsp. sait
to potatoes and onions. In a 2 1/2 quart casserole, arrange alternate layers of potatoes and
tomatoes. Cover, and bake in moderate over, 375
degrees f?r 11 hours, or until the potatoes are
tender. YJ.eld: 4 to 6 servings.
Mrs. John McKinney

MUSHROOM MEATBALLS
1 lb. ground beef
1/4 cup bread crumbs
1 egg
1 tsp. salt

dash of pepper

3 Tbsp. minced onion
1/2 cup chopped celery

Shape into small meatballs and brown on both

troom
11 cake
1) with
slowly

1ding,
ke. If

MUSHROOM MEATBALLS (Continued)
sides in frying pan. Add one can of mushroom
soup, blended with 1/2 can water. Cover and
cook slovdy for 25 minutes.
Mrs. Roy Darre
MEATLESS MEATBALLS
1 green onion
(chopped)
2 Tbsp. finely chopped
2 Tbsp. finely chopcelery
Fed parsley(fresh)
1/2 tsp. Accent
1/4 tsp. pepper
1/2 tsp. salt
3 eggs (small or
1/3 cup fine bread
medium)
crumbs
1/2 clove garlic(minced)
Brown the balls in frying pan.
SAUCE:
1 small onion or 5
2 Tbsp. oil
fresh green onions
medium can tomatoes
1
can tomato paste
(strained)
1 tsp. Accent
1/2 cup catsup
1/2 tsp. pepper
1 tsp. salt
2 Tbsp. butter
1 bay leaf
1 1/2 cup water

1 cup i!Jalnut s ( ground)

Simmer meatballs in sauce for 1 hour. Serve
vdth noodles.
Mrs. Michael Wayne
MOCK CHOW MEIN (WITH TUNA)
1 3 oz. can chm·1 mein

noodles

1 can mushroom soup

1/4 cup water (water

from celery)
Heat mushroom soup and water together in
double boiler. Add:
1 can tuna fish
1/4 lb. cashew nuts
1 cup diced celery,
1 Tbsp. onion
cooked almost tender. (Cook celery by itself)
Put 1/2 noodles in bottom of dish and 1/2 on
top. Bake, uncovered at 350 degrees for 30 min.
Mrs. John McKinney

-.30-

PIZZA CASSEROLE
Brown 1 lb. ground beef Nith 1 small onion
chopped. Cook to paste: 3 Tbsp. butter and 3
Tbsp. flour. Add 2 small cans pizza sauce and
1 small tonato juice. Bring to a boil. Cook 2
small packages creamettes, nut in casserole.
Add moz7,arella cheese, sauce and ground beef
mix. Top with parmesan cheese and heat in ov~n
until cheese is melted - 30 minutes.
Mrs. Rose Nigro
PEPPERED STEAK WITH MUSHROOMS

1/4 cup oil or other
1 lb. round steak or
shortening
other steak cut in
1 small onion thinly
narrow 2 inch strips
sliced
2 green peppers, cut
2 tomatoes or 1 cup caninto pieces
ned tomatoes
1/2 lb. fresh mushgarlic to taste
rooms, sauted in but1/2 tsp. oregano
ter or 1 can mushsalt and pepper
rooms
Brown meat in shortening. Season meat.Brown
onions with meat. Add other seasonings. Add
tomatoes. Cover and simmer until almost tender.
Add cut up green pepners and mushrooms.Simmer
until done. Add vvater whenever necessary while
cooking.
Mrs. Edv1ard Las
PICNIC BARBEQUE
2 Tbsp. of drippings
2 or 3 lbs. beef cut
1 1/2 tsp. salt
in 1 inch cubes
1 small onion,chopped
1/4 tsp. pepper
2 Tbsp. lemon juice
2 Tbsp. brmm sugar
1 tsp. prepared mus3/4 cup catsup
tard
1 1/2 Tbsp. Worcester1/4 cup chopped celery
shire sauce
3/4 cup water
Brown meat in drippings. Season. Remove meat
from pan. Add remaining ingredients into pan
and mix. Cook slolJirly for 30 minutes. Add meat,
cover and simmer until meat is tender or falls
apart. Serve on buns.
Mrs. Edvmrd Las

-31-

SALMON LOAF (Continued)

PORK CASSEROLE

Tu~n salmon 1vith liquit into mixing bowl;
add rn_1lk and bread crumbs. Mix with a fork until
we~l olended. Add_egg and remaining ingredients
(rn1x well). Turn 1nto a well greased loaf pan
7~x3~x2~. Bake in_a moderate over - 375 degrees,
40 m~nutes or unt1l center if firm. Serve plain
or w1th lemon or cream pea sauce. 6 servings.

1 Tbsp. butter
6 pork chops
1 green pep-per
2 medium onions
l tsn. salt
l can tomatoes
l/4
tsp. pepper
l/2 cup regular rice
(not cooked)
l cup water or more as rice thickens
Brown chops in butter in a large skillet.
Top each chop with onion slices. Add tomatoes,
rice, and seasoning and water. Cover and let
simmer for 1 hour or till chops and rice are
done.
Mrs. Fred Seitz

CREAM PEA SAUCE:
2 Tbsp. butter
l/2 tsp. salt
2 Tbsp. flour
dash of pepper
1 cup milk
1 cun canned peas
Melt butter, add flour and stir to a smooth
paste. ~dd milk, stirring constantly until mixture th1ckens and comes to a boil. Add salt,
pepper ~nd peas. Add salt, pepper and peas. Heat
to serv1ng temperature.
Mrs. Clarice Prange

SAUSAGE, APPLE AND ONION CASSEROLE
2 medium sized onions
1 lb. pork sausage
5 mediUm size tart apples
1/2 tsp. nutmeg

1 tsp. salt
1/2 cup brown sugar
1 tsp. ·salt
1/4 cup orange juice

Peel onions and slice into 1/4 inch slices.
Drop into boiling water to which 1 tsp. salt
has been added; boil for 5 minutes. Drai~ off
water. Shape the sausage into small patties about
one inch in diameter and fry in a sk:i.llet without fat until lightly browned. r-1eanvv-hile, slice
unpeeled cored apples into 1/4 inch crosswise
slices. Gently mix the onions, apples, brmm
sugar, salt and nutmeg. Put into a greased 2
quart casserole; drizzle top \vith orange juice.
Then arrange meat patties on top and bake covered, in a 350 degree oven for 25 minutes. Remove
cover and bake about 15 minutes longer or until
apples are tender. 6 servings.
Mrs. \lim. Havens

STUFFED CABBAGE ROLLS

--,..,!
I

SALMON LOAF
1 one lb. can salmon
2/3 cup evaporated milk
2 cups soft bread crumbs 1 egg well beaten
2 Tbsp. minced onion
1 Tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. poultry sea1/4 tsp. Tabasco(optional) soning (optional)

•
•
'

I

,,,, .,~~'~'''"'' ..-.;<;::>·.t-i/:l;t:-:~~~(?'f':!:::::·,'

12 large cabbage leaves
1 1/4 lb. ground beef
1 cup cooked rice
1 small onion,chopped
2 Tbsp. Wesson oil
2 8 oz. cans tomato sauce
1/4 cup water

2 tsn. salt
1/2 tsp. pepper
1 egg
1/2 tsp. of your favorite seasoning
1 Tbsp. brovm sugar
1 Tbsp. lemon juice or
vinegar
Cover cabbage leaves with boiling 1'17ater and
let ~tand for 5.minutes or until limp; drain.
Comblne n~xt 7 l~gredients. Place equal portions
o~ meat m1xture ln center of each leaf. Fold
s~des of ea~h leaf over meat;roll up and fasten
w1th toothp1cks or string. Brown in hot Wesson
oil ~n very large skillet. Pour in tomato sauce.
Comb1ne sugar, 1rV"ater and lemon juice. Stir in
tomat? sauce. Simmer covered, one hour~ basting
occas1onally. Hakes 6 servings.
Mrs. Lawr-ence Pflueger

-33-

TUNA, SPAGHETTI CASSEROLE

TURKLESS TURKEY (Continued)

1 can cream of mushroom soup

2/3 cup milk
2 Tbsp. minced onion
1 1/2 cups spaghetti (cut up and cooked)
7 oz. can tuna
1 cup green beans(cut up and cooked)
salt and pepper
In 1~ quart casserole, blend mushroom soup,
milk and onion. Stir in a drained can of tuna,
spaghetti and green beans. Circle top with 2
Tbsp. buttered bread crumbs. Bake at 350 degrees
for 30 minutes. Serves 4.
Mrs. Patricia 't'loolner

VEAL SGALLAPINE
3 lbs. veal round, sliced through (1/4 " thick)
Flour, salt, pepper
1/2 cup oil
3 cloves of crushed garlic
1 1/2 cups ealifornia Sauterne wine or Rhine vrine
1 1/2 cups water
1 pinch of accent
Method:
Cut meat into small pieces and roll in seasoned flour. Heat oil with garlic in heavy frying pan and brown meat on both sides. Remov~
garlic, add wine and wa~er. Cov~r and let s1mmer
about 30 minutes or unt1l meat 1s tender. A
pinch of marjarom or thyme may be added while.
cooking. Serve with buttered noodles. 12 serv1ngs

.,
•

-3'1-

PORCUPINES
1 lb. ground beef
1/2 cup raw rice
1 Tbsp. finely chopped

onion
2 Tbsn. chopoed green
pepper
1/2 tso. celery salt

2 cup tomato juice

4 whole cloves

1/2 tsp. cinnamon
2 Tbsp. sugar
1 Tbsp. Worcestershire
1 tsp. salt
garlic salt to taste

.wash rice and drain. Combine rice, hamburger,
gre~n pepper, salt, celery salt and garllc. Form 1nto small balls. Heat tomato juice
with ~emaining ingredients in a heavy skillet.
Drop_ln meatballs. Gover tightly and simmer for
50 m1nutes.
Mrs. Roy Darre

•

1

Mrs. Wm. Havens
1 loaf stale bread (soaked in warm milk )
1 grated carrot
2 onions, 2 stalks celery (cut fine)
1 lb. pork sausage and 1/2 lb. ground beef
1 beaten egg
salt, pepper, and season to taste with poultry
seasoning.

Mrs. Clarice Prange

o~1on,

•

TURKLESS TURKEY

Mi~ all ingr~dients well. Place in loaf pan
press1ng down f1rmly. Bake in moderate oven
until done. (Also good cold for sandwiches.)

l
t

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.'·,'···

'

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•

-.35"-

COOKIES

•
•

CANDY

APPLESAUCE COOKIES
2 1/4 cup sirted flour
1 tsp. cinnamon
1 l/4 tsp. salt
3/4 cup shortening
1 cuD sugar
2 eggs ( 1~rhol e)
1 cup raisins
l cup applesauce

1/2 tsp. baking powder
1/4 tsp. cloves
l/2 tsp. soda
1 tsp. lemon rind
(optional)
3/4 cup chopped nut
meats

Sift flour, baking powder, spices, salt, and
soda together. Cream shortening and lemon rind,
add sugar gradually. Cream untillight and fluffy.
~dd eggs and beat well. Add flour and applesauce,
alternately. Then beat until smooth. Add nuts
and raisins. Bake on greased sheet, 400 degrees
10 to 12 minutes. Makes 5 dozen.
:f.1rs. LeRoy Rudolph
APRICOT TURNOVERS

6 cups flour
1 lb. crisco
1 tsp. salt
3 Tbsp. sugar

.!
•
•
•.J

1 cake yeast
4 egg yolks
7/8 cup milk

Sift flour and salt together in large bowl;
mix egg yolks, yeast ~nd sugar in small bowl;
mix flour and shortenlng together. 1\dd other
ingredients and knead well.. Allow to set 1 1/2
hours on floured plate. Roll out in sugar and
cut into squares. Add apricot preserves and
seal with egg v<hites. Bake 20 to 25 minutes at
350 degrees •
Mrs. Helen Wetherbee
BUTTER COOKIES
1 1/2 CUDS sugar
2 tsp. vanilla
1 tsp. baking novvder

1 lb. oleo
2 eggs
4 172 cup flour

- 3b-

BUTTER COOKIES (Continued)
CHEWY SQUARES
Blend su[;ar and oleo. Add eggs and vanilla,
mix flour and baking nov.rder; mix very iHell v-Tith
batter. Divide in 2 parts - roll up to size of
sausage. Chill. Slic~ and bake at ~75 degrees
8 to 10 minutes.

lr;;)/,.\
:

li

' \

i! .

. /1

1

1.~(/

Melt 1/2 cun butter in large nan. Add one
cun firmly nacked brown sugar. Stir in 1/2 cun
peach or apricot jam, 1 l/2 cup quick oatmeal~
3/4 cup flour, 1 tPaspoon baking powder, 1 teaspoon salt, and 1 teaspoon vanilla. Cover a
cookie sheet with foil. Spread dough in center
to a 6 inch square. Bake at 300 degrees 25 to
30 minutes. Cool, snrinkle with powdered swJ'ar
cut in squares.
o
'

Mrs. Lawrence Pfluelc;er
)
t131JTTERSC arCH COOKIES
, I
' f.

-.

fllj_'

; \Juvi\
I
i
1 cup sugar
1 CUP brm·m s~luz 1.
1 cup shortening
2 e~gs b.eaten
1/>.
5 Tbsp. milk
3 1/2 cup flour ~
1 tsp. baking powder
1 tsp. baking sod
1 tsp. vanilla
1/2 tsp. salt
1 cup nut meats ground fine

Mrs. James L;:mg
CHOCOLATE CHIP COOKIES
1 cup and 2 Tbsp. ltJhite sugar
1 cup and 2 '1'bsp. brm•m sugar
1 1/2 cup Crisco

Cream shortening, sugars and add beaten eggs.
Add milk, then add dry ingredients that have
been sifted together, and mix well. Form into
long rolls and let chill in refrigerater over
night. Bake at 375 degrees about 10 to 15 minutes.
Mrs. LeRoy Rudolph
BLOND CHEWIES
1 1 b. 1 ight brmvn sugar
1 1/2 cup flour
1/4 tsp. salt
1 cup broken pecans

4 unbeaten eggs

1 1/2 tsp. baking powder

Place brmm sugar and eggs in top double
boiler. Heat through but do not cook. Add sifted
dry ingredients, add broken nuts. Pour into
greased 9x13 inch pan. Bake at 350 degrees
about 30 minutes. Let stand 10 minutes. Cut in
squares.
Mrs. Louis Slamar

3 eggs
dash of salt
1 1/2 tsp. soda dissolved in little hot water
4 scant cups flour
2 oackages chooolate chips

•
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•••
••~
~

_,

,'

Dron by teaspoonful unto ungreased sheets •
Makes about 7 dozen large cookies.
Mrs. Larry Oberhofer
FROSTED CREAMS
1 cup sugar
l/2 cup light syrup
2 eggs
1 level Tbsp. soda in 1
cup boiling water

Mix in order given. Spread on cookie sheet,
bake at 350 degrees 40 minutes. Cover with thin
butter frosting. Cut in squares.

'

~

:31-

1 CU;) sho·,..,tenino1/2 cup m;lasse~
1 Tbsp. ginger
4 cups flour

I'~rs.

-3~-

Louis Slamar

COCONUT JUBILEE JUMBLES

OATMEAL l\1ACAROONS

1/2 cup soft shortening
1 cup brown sugar 1/2 cup white sugar
packed
1 cup undiluted evaporated milk
2 eggs
1 tsp. vanilla
1/2 t sp. soda
2 1/2 cup sifted flour
1 tsp. salt
1 cup moist shredded co- 1 cup cut up w-alnuts
conut

1/2 cup Spry
1 tsp. s"llt
1 tsp. cinnamon
1 tsp. vanilla
1 Tbsp. nolasses -Breer
l cup sugar
Rabbit
1 egg
1 cup sifted flour
1/4 tsp. soda
1 cup oatmeal
1/3 cup raisins(option1/3 cuD dates, chopped
fll)
fine
1/3 cuD nuts, choDDed fine

Mix thoroughly, shortening, sugar, eggs. Stir
in evaporated milk, vanilla. Sift together flour,
soda, salt, and stir in. Blend in nuts and coconut. Chill 1 hour. Heat oven to 375 degrees
(quick moderate). Drop rounded Tbsp. 2 inches
apart on greased bakine sheet. Bake ~bout 10
minutes until delicately browned. Wh1le warm,
frost with browned butter glaze. Makes 4 dozen.

Combine spry, salt, cinnamon, vanilla,
molasses, sugar and egg together and beat thorour:hlv. Sift flo'lr and soda and add to the
mixtur~. Then add oatmeal and dates, nuts,
raisins to this and mix good. Bake at 350 degree
10 to 15 minutes.
Hrs. LeRoy Rudolph

GLAZE: Heat 2 Tbsp. butter until golden brown.
Beat in until smooth; 2 cups sifted powdered
sugar and 1/4 cup evaporated milk.

PECAN OR WALNUT TASSIES
l/4 lb. butter or margarine
1 3 oz. package cream cheese
1 cup flour
Cream butter, cheese, and flour together,
shape into little balls. Press anrl shape into
little muffin tins. Fill with the following
filling:

Mrs. Sally Richards
ICE BOX COOKIES
1 cup granulated sugar
1 cup shortening
4 cups flour
1 Tbsp. cinnamon
2 tsp. baking powder

1 cup brown sugar
3 eggs
1/2 tsp. salt
1 tsp. soda
1 cup chopped nuts

Form into two rolls in waxed paper and place
in refrigerator for several ho';lrs. 1:vhen firm,
slice in thin slices and bake 1n moderate oven
on ungreased sheets for 10 to 15 minutes or
until browne Makes about 8 dozen.
Mrs. Larry Oberhofer

- 3'1-

•
•
•
•
•

1 tsp. melted butter
1 egg
3/h cun brown sugar
1 tsp. vanilla
l/2 to l cup chopped nuts-pinch salt
Mix thoroughly 2nd fill cuns. Bake at 350 degrees for 15 minutes, reduce heat to 250 degrees
for 10 minutes. Let cool, use knife to loosen
sides and lift out. Do not grease tins. Makes 24.
Mrs. Eve:tyn Koci

--'I0-

SUGAR COOKIES

PUMPKIN COOKIES
Mix together:
1 cup shortening
Add:
5 cups flour
1 tsp. so::ia
1 tsp. vanilla

1/3 cup sugar
1 egg
1 cup brown sugar
2 cups flour
1/2 cup margerine or butter
1 1/2 tsp. baldng powder 1 cup pumpkin
1/4 t sp. baking soda
2 tsp. pumpkin pie
1 cup chonned nuts or
spices
raisins or coconut

1 1/2 cup rhubarb

1/4 cup water

1 cun raisins
Cook until mushy.
Cream together:
1 1/2 cup sugar
1/4 lb. butter
Add:
1/2 tsn. salt
2 er:gs
1 tsp. soda
2 1/2 cup flour
nuts optional.
Pour batter onto cookie sheet, greR.sed and
floured. Frost. (They will be like brovmies
whBn done.) Cut into slices.
Mrs. Helen Salmlowsld

2 tc:;p. b::tking poHder
1 tsp. 11utmeg
1 cup sour cream

Mrs. Rose Nigro
TOFFEE COOKIES
Cream together:
1 cup flour
1/2 cup butter

1/2 cup brm"rn
sugar
Spread in 9xl2 pan ;::md b;cdce 10 minutes in
oven 350 degrees. Mix the following:
1 cup sugar
J /2 tsp. salt
2 beaten eggs
3 heaping tsp. flour
1/2 tsp. baking poNder
1 cup nuts, optional

2 cups nm..rdered sugar
1/4 cup butter
l tsn. rum flavoring
Add teaspoonsful of boiling water until
frosting is~of desired consistency.

RHUBARB COOKIES

2 eggs

Bake at 425 degrees until rtone.

Cream sugar and margerine well. Blend in
pumpkin, egg and spices. Add sifted dry ingredients. Stir in nuts. Bake at 350 degrees until
done about 25 minutes. Cool and frost with
Rum Butter Frosting. For pumpkin cake add 1/4
cup milk to 9bove recipe, spread in square cake
p3.n. Bake at 350 degrees until it vwn't dent in.
Frost \'lith Rum Butter Frosting beloN:

Mrs. James Davis

2 cups sugar

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>

'

l~;

Spread on first baked mixture and bake 20
ninutes in 350 degree oven. Cut in sticks and
roll in pm,rdered sugar.
Mrs. Glenn Wetherbee
UNBAKED COOKIES
1 cuo canned milk
1/2 cup butter,

2 squares bitter chaco-

late

2 CUDS SUgGr

~ix together, bring to a boil anj cook 3 to
4 mlnutes. Cool until cold about 1 hour. Roll
28 graham crackers into fine c:cumbs, mix \vith
1/2 cup of nuts and 2 teaspoons vanilla and 12
marshmallows cut up. Add to the first mixture.
Then take 6 or 8 more crushed graham crackers
and drop above mixture in crumbs, roll to cover.
Put on 1:Flxed paper. These appear stj_cky, but
harden as they cool. Rich, but oh so good •

Mrs. Cecilia Rodney

,
SUGAR COOKIES

PUMPKIN COOKIES

1/3 cup sugar

Mix together:
1 cup shortening
Add:
5 cups flour
1 tsp. soJ.a
1 tsp. vanilla

1 egg

1 cup brown sugar
2 cups flour
1/2 cup margerine or butter
1 1/2 tsp. baking powder 1 cup pumpkin
1/4 tsp. baking soda
2 tsp. pumpkin pie
1 cup chooped nuts or
spices
raisins or coconut

2 cups powdered sugar

Mrs. James Davis
RHUBARB COOKIES

1/4 cup water
1 1/2 cup rhubarb
1 cup raisins
Cook until mushy.
Cream together:
1 1/2 cup-- sug;ar
1/4 lb. butter
Add:
1/2 tsp. salt
2 ef!gs
1 tsp. soda
2 1/2 cup flour
nuts optional.
Pour batter onto cookie sheet, greased and
floured. Frost.(They will be like brmmies
whBn done.) Cut into slices.
Mrs. Helen Sakalm.vski

2 tsp. b:1king poHder
1 tsp. 11utmeg
1 cup sour cree.m

Mrs. Rose Nigro
TOFFEE COOKIES

Cream together:
1 cup flour
1/2 cup butter

1/4 cup butter

Add teaspoonsful of boiling \vater until
frosting is-of desired consistency.

2 eggs

Bake at 425 degrees until none.

Cream sugar and marg:erine lrlell. Blend in
pumpkin, egg and spices. Add sifted dry ingredients. Stir in nuts. Bake at 350 degrees until
done about 25 minutes. Cool and frost with
Rum Butter Frosting. For pumpkin cake add 1/4
cup milk to Above recipe, spread in square cake
p:m. Bake at 350 degrees until it 11Wn't dent in.
Frost with Rum Butter Frosting below:
1 tsp. rum flavoring

2 cups sugar

•.l
.,
•
•

1/2 cup br0i"''11
sugar
Spread in 9xl2 pan and bake 10 minutes in
oven 350 degrees. Mix the following:
1 cup sugar
J /2 tsp. salt
2 beaten eggs
3 heaping tsp. flour
1/2 tsp. baking powder
1 cup nuts, optional

Spread on first baked mixture and bake 20
r.1inutes in 350 degree oven. Cut in sticks and
roll in pm,rdered sugar.
Mrs. Glenn Wetherbee
UNBAKED COOKIES
1 cup canned milk
1/2 cup butter,

2 squares bitter chocolate

2 cuns sugar
'fl:lix together, 'bring to a boil an~ cook 3 to
4 minutes. Cool until cold about 1 hour. Roll
28 graham crackers into fine c~cumbs, mix "t'llith
1/2 cup of nuts and 2 teaspoons vanilla and 12
marshmallows cut up. Add to the first mixture.
Then take 6 or 8 more crushed graham crackers
and drop above mixture in crumbs, roll to cover.
Put on \1axed paper. These appear sticky, but
harden as they cool. Rich, but oh so good.
Mrs. Cecilia Rodney

- '-/!-

-~.2..

-

I

CARAJiff.ELS
1 cup sugar
3/4 cup dark corn syrup
1/2 cup chopped nuts

LOLLIPOPS (Continued)
1 cup light cream
1/2 cup butter or oleo
1/2 tsp. vanilla

Butter sides of heavy 2 quart saucepan. In
it, combine sugar, corn syrup, butter, and 1/2
of the cream; bring to boiling over lm"l heat,
stirring constantly. Slowly stir in remaining
1/2 cup cream. Cook over lm.,r heat to mediumball stage (242 degrees), stirring almost constantly tmvard the end. Remove from heat; add
nuts and vanilla. Pour into buttered 9x5x3 inch
pan. Mark in 32 squares v.rhen partially cool.
Cut w·hen cold. Wrap; store in airtight container.
Mrs. Barbara Wetherbee

FUDGE
1/3 lb. butter
4 1/2 cup sugar
4 sq. baking chocolate
2 packages chocolate
dash of salt
chips
large can condensed milk 1/1+ lb. chopped nuts
1 tsp. vanilla
1 large jar marshmallm"l
cream
Bring sugar, butter, and milk to boil. Stirring all the time to prevent burning. Boil 8 to
10 minutes. Rer:~ove from heat and add chips and
marshmallov,r and chocolate squares (i"lhich. have
been cut up), salt and nuts and vanilla. :Mix
well. The more you beat it the better. Pour into
v.,rell buttered pans. Yield: About 4 lbs. Can be
stored in covered container for weeks in refrigerator.
Mrs. Joyce Robers
LOLLIPOPS

3 Tbsn. vinegar
3 cups sugar
3/4 cup light corn syru:n 1/4 cup butter or oleo
dash of salt
1/3 cun boiling ""'ater
\·rooden skewers - 16
Combine sugar, corn syrup, vinegar, water;
stir till sugar dissolves. Cook to hard-crack

- '13-

stage ( 300 degrees). Remove from heat; add
butter, salt. Cool till slightly thick. Place
skewers 5 inches apart on e;reased cooky sheet.
Drop candy from tablespoon, over skewers, to
form 3 inch lollipops.
Mrs. Mary Bittner
POPCORN BALLS

5 qt s. popped corn (20 cups)
- 2 tsp. salt
4 cups sugar
1 cup water
2 Tbsp. butter or
1/2 tsp. cream of tartar
margarine
Put popped corn into bov.rl. Cook other ingredients to firm ball stage ( 245). oour syrup'
over corn, stirring gently to coat kernels.
Butter hands and quickly shape corn into 2 inch
balls. Makes 20 balls.
Mrs. Lawrence Meyer
RUM BALLS

3 cups ground vanilla crackers
1 cup ground pecans
1 1/2 Tbsp. cocoa
3 Tbsp. corn syrup
1/2 cup rum or whiskey
1 cup confectioners sugar
}I!Iix all ingredients except sugar. Form into
little balls and roll in sugar. Store in
cookie tin.
Clara Ant ink

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-- SALADS
~

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and

SALAD DRESSINGS

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BASIC FRENCH DRESSING
1/2 cup salad oil
1/2 cup vinegar
1/2 cup sugar

1/2 cup catsup
1/4 tsp. paprika
1/2 tsp. salt

Pour all ingredients into a pint jar and
shake well. Yield 2 cups •
Mrs. Mary Bittner
LOW CALORIE DRESSINGS
Tomato Dressing: In jar, combine one 8 oz •
can seasoned tomato sauee, 2 Tbsp. tarragon
vinegar, 1 tsp. onion juice, 1 tsp. Worcestershire sauce and 1/2 tsp. each salt, dill seed,
and basil. Shake. Chill. Calories per Tbsp.S.
Dairy Bar Dressing: Combine 2 tsp. minced
parsley, 1/4 cup dry small-curd cottage cheese,
and 1 tsp. catsup. Stir in 1/2 cup buttermilk
or yogurt. Add dash each salt, paprika and
marjoram. Cover. Chill. Stir and serve. Calories per Tbsp. 10.
Mrs. Mary Bittner
ROQUEFORT CHEESE DRESSING
1 wedge roquefort cheese (1 1/2 os. package)
Small package cream cheese
2 Tbsp. canned milk
2 Tbsp. salad oil
1 tsp. dark vinegar
Dash garlic salt
Blend the two cheeses and slowly add the
milk, salad oil and vinegar. Use garlic salt
to taste •
Father John F. Nolan

AMERICAN CHEESE JEIJLO MOLD
1 Tbsp. Knox gelatin
1 cun cold water
Dissolve in l/4 cup heated lemon juice(either
1/4 cup Real Lemon or 2 lemons)
1 cup crushed pineapple
1/2 CUD sugar
Cool until partly set. Then add 1 small jar
maraschino cherries (1/2 cup strained)
1/2 cup g~een pepper
1 cup grated ~merican cheese (Longhorn style)
Fold in 1 CU3) whi nped cream or 1 pacb:tge
Dream Whip.
Mrs. Donna Kaskin

AMBROSIA SALAD

3/4 cup diced orange
1/2 cup seedless grapes

2 ripe bananas,sliced
1/4 cup nitted dates,
3 Tbsp. lemon juice
cut up
1/4 cup flaked coconut
Creamy Mayonnaise
Combine fruits; sprinkle \·lith lemon juice,
chill. Fold in Creamy Mayonnaise. Serve on
lettuee. Sprinkle with coconut.Serves 4 to 6.
CREAMY MAYONNAISE: Whip 1/2 cup heavy cream,
fold into 1 cup mayonnaise.
Mrs. Cecilia Rodney

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•
•.-...
•
•

FRUIT CHEESE TOPPING:
1/2 cup sugar
1 ec;g slightly beaten

3 Tbsp. flour
2 Tbsp. butter
1 cup combined pineapple 3/4 cup grated
and apricot juice
cheddar cheese
1 cup >vhipping cream, whipped

Combine sugar and flour and blend in 'beaten
egg. Gradually stir in juices. Cook over low
heat until thickened, stirring constantly. Remove from heat. Stir in butter. Cool, fold in
whipped cream and snread over chilled gelatin.
Sprinkle top with grated cheese. Chill. To
serve, arrange squares of salad on lettuce.
Mrs. Wm. Havens
COLE SLAW
1 head cabbage (shred fine & soak in cold 1!Vater)
1 medium sized onion, grated
1 carrot ,grated
little pa~sley, chopped fine
1 Tbsp. pimento chopped fine

Put in a jar and shake well the follm'ling:
1 tsp. mustard
1 tsp. horseradish
5 Tbsp. sour cream
salt, pepper, sugar, and vinegar to taste
Keep in refrigerator until ready to serve.
Hix ,,rell ,,.,rith other ingredients.

5 Tbsp. mayonnaise

APRICOT-CHEESE DELIGHT
1 can (29 oz.) apricots,drained and finely cut
1 can (29 oz.) crushed pineapple, drained
2 packages orange flavored gelatin
2 cuDs hot i.'later
1 cup combined apricot and pineapple juice
3./4 cup miniature marshmallm'ls

Drain fruits, reserve juice. Dts solve gelatin in boiling water. Add 1 cup fruit juice
(reserve remaining juice for topping). Chill
until slightly congealed. Fold in the fruit
and marshmallm,rs. Pour into cold-w<J.ter-rinsed
llx7x2 inch baking dish. Chill until firm.
Spread vlith Fruit Cheese Topping described on
next page.

APRICOT-CHEESE DELIGHT (Continued)

Mrs. Joan Rebicek
FIVE CUP SALAD

• ·'!
.

Mix together 1 cup of each:
mandarin oranges
pineapple tidbits
little marshmallows
coconut
sour cream
Can be made up aheado

~

•
•

Mrs. Rose Nigro

j

..t/7-

GARDEN SLAW

a cups

shredded cabbage
1 green pepper, cut in
strips
1 envelope unflavored
g;elatin
2/3 cup vinegar
2 tsp. celery seeds

2 carrots, shredded
1/2 cup chopped onion
3/4 cup cold water
2/3 cup sugar
1 1/2 tsn. salt
1/4 tsp.'hlack pepper
2/3 cup salad oil

Mix cabbage, carrots, green pepuer and onion.
Sprinkle with 1/2 cup cold water. Chill.
.Soften gelatin in l/h cup cold 1,-vater. Mix
sugar, vinegar, celery seeds, salt, and pepper
in saucepan. Bring to boil. Stir in softened
gelatin. Cool until slightly thickened. Heat
well. Gradually beat in salad oil. Drain vegetables, pour dressing over top, mix lightly.
Serve immediately or store in refrigerator.
Stir j~st before serving to separate pieces.
Mrs. Helen Sakalm'lski

LIME

MARSHMALL~T

1 pkg. lime gelatin
1 small can crushed
pineapple
1/2 pint whipped cream
1/2 cup pecans, broken
dash of salt

SALAD

2 tsp. lemon juice
1/4 cup sugar
1 cup marshmalloNs,
cut up
1 cun cream cottage
cheese

DissoJve the gelatin in one cup of boiling
'\lvater. \\Then cool, add the marshmnll01,JS, drained
pineapple, pecans, cottage cheese, lemon juice
anrl sugar. Folrl in ·whipped cream. Pour in a
mold and chill. Tl'ds mold res'lllts in almost a
pure white color. To give it a little color,
use several different colored marshmallows.
Then to give the mold a deeper green color,
mix a few drops of green food coloring in the
cream v.fhile whipping and a few drops blended
in the cottage cheese.
}.~rs.

-'19-

John !Vic Kinney

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.;
.j
.j

STRAWBERRY JELLO SALAD
1 pkg. strawber:cy jello
l/2 lb. miniature
2 cups boiling 1vater
marshl:1allows
Dissolve and let set until slightly thickened.
1 can 9 oz. crushed pineapple
1/2 lb. cream cheese
1/2 cup mayonnaise
1 cup cream, whipped

Have cream cheese at room temnerature •
Beat and add mayonnaise and pineapple. i\dd
whipped cream and fold into first mixture.
r\1rs. Sally Richards

TWENTY-FOUR SALAD
Juice of one lemon
2 egg yolks
1 teaspoon salt

Stir together over
very lm-v flame until
egg yolks thicken
slightly. Cool.

VJhip 1 pint Hhipping cream and add cooled
egg mixture. Add 1 large can chunk pineapple,
1 large can white cherries and 1 cup seedless
green gra~es. 1 large bag of miniature marshmallows. Refrigerate overn1ght. Serve on
crisp lettuce leaf.
}.1rs. Norm<-'<n Robers

(

-50-

~

~

,
--~.·
..,.~

~rl

:.
..

•·.·.·.·.·~
IT-

-r~
•.

.•

•~.t

DESSERTS

~-

-"

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•

• l'

TORTES

.,
•
•Ill
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•

APPLE PUDDING
cup sugar
tsp. salt
1 cup flour
5 med. apples cut fine
1/2 cup walnuts or pecans
chopped fine
I

1/2

,,

Mix all together and put in 9n x 13" cake or
bread tin. Bake 35 minutes at 350.
Mrs. Joan Rebicek

;

SOUR CREAM APPLE PIE

'

I

Mix following and pour over 2 cuDs chopped
apples:
1 cup sour cream
1 beaten egg
2/3 cup sugar

2 Tbsp. flour

1/2 tsp. vanilla

1/8 tsp. salt

Put apple mixture in 9 inch unbaked pie shell.
Bake 15 minutes at 450, then 30 minutes at 325.
Blend the following:

1/3
1/3

1/4 cup butter
1 tsp. cinnamon

cup flour
cup sugar

Sprinkle over pie.

•
.,
.,•
;

,

1 cup shortening
creamed
1 egg
1 tsp. baking soda
1/2 cup raisins
cut up

I

Bake 20 minutes at 325.
Mrs. Barbara Wetherbee

APPLE: SLICES
Prepare double recipe for pie crust. Line
bottom of large cookie pan with half of crust •
Pour in filling:

2 cans pie-sliced apples
1 CUD white sugar
1/2 cup brown sugar
4 Tbsp. flour

1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
4 Tbsp. butter

(cont.)

-51-

PIE CRUST

1 1/2 cups flour
1 tsp. snlt
l/2 cup larcl or sllortening

1 egg yolk in measuring cup. Add cold
lfrater to make 1/3 cup

Cut larcl or shortening into flour and salt.
egg yolk and water and mix thoroughly into
flour mixture. This makes a double crust; if
not all used, it can be stored in refrigerator.

r.ux

Mrs. Joe Hilbert
APPLE CRISP
8 apples - peeled
and sliced
l cup 1.vhite or brovm
sugar

1/2 cup flour
4 Tbsp. butter

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•
•
•

MOCK APPLES PIE
2 tsp. cream of tartar
23 whole Ritz crackers

Bring 1vater, sugar and. c :ream of ~artar to a
boil. Add crackers and boll for 2 mlnutes. Pour
into unbaked pie shell and snrinJ.::le top with
cinnamon :md nuts if desired. Dot with butter.
Cover with top crust and bake 40 minutes at 350
or until light brmm.
Mrs. Nonnan Robers

-52--

BROiffiN GLASS TORTE

'
'

Filling:
1 package each - raspberry, orange, lemon and
lime jello
1/2 oint whipoing cream
1 cup pineapple juice
1 Tbsp. sugar
1 Tbsp. gelatin dissolved in 1/4 cup cold water

Dissolve each package of jello in 1 1/2 cups
boiling water. Pour into shallow pie pans to
cool and set. Cut into small aquares when firm.
Bring juice to boil, add sugar and gelatin mixture - set aside to cool. Line bottom of 9xl3
pan with halfi of crust mixture. \fhip cream very
stiff and fold in cooled pineapple juice mixture
and cubed jello. Pour into pan and top with
rest of crQmbs, Chill at least six hours or
overnight.
Mrs. Norman Robers

Mrs. Nor·man Robers

2 cups water

Cover with top crust and bake at 425 for 4045 minutes. Cool slightly, but while still warm,
frost with thin butter cream icing.
Mrs. Roy Darre

Crust: Mix well together
24 crushed graham crackers
1/2 cup sugar
1/4 cup soft butter

Mix butter flour and sugar - crwnble over
apples \vhich have been placed in baking dish
9xl2. Bake 1 hour in noderate over.

1 1/2 cups sugar

APPLES SLICES (cont.)

APRICOT TORTE
1 lb/ crushed Nabiscos

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•
•
'i

3/4 cup butter
1 cup powdered sugar
2 eggs

1 No. 2 1/2 can apricots (well drained
and cut into pieces
1/2 cup chopped nuts
1 cup whipping cream
(con t, )

-53-

APRICOT TORTE (cont.)
Cream butter, powdered sugar and eggs. Spread
the Nabisco crumbs in bottom of pan. Spread
butter, sugar and egg mixture over top. Next
put in apricot pieces and nuts. Cover with
whipped cream- top with rest of Nabisco crumbs.
Press well so layers will stick together. Put
in refrigerator over night.
Mrs. William Havens

•
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•M.

CHOCOLATE PIE

,...~.

C:!o:ERRY TORTE

·f···.

1/4
1 1/4

cups flour
cups sugar
1 tsp. soda
1 tsp. cinnamon
1/4 cup nuts (if desired)
1

Dash of salt
2 cups drained sour
cherries (1 can)
1 egg well beaten
1 Tbsp. melted butter

• '. .,,1

CHOCOLATE NUT ANGEL PIE

2 egg whites
1/8 tsp. cream of tartar
1/2 cup sugar
1/2 cup chopped pecans

Cook in saucepan until thick enough to pour.
Mrs. Barbara Wetherbee
CHESS PIE

1/3 cup milk
1 cup raisins
1 cup nut meats

Cream shortening and sugar together. Beat in
yolks of eggs, one at a time. Add milk, raisins
and nut meats. Beat egg whites and fold into
mixture. Line muffin tins with your favorite pie
crust dough. Fill unbaked tart shells with raisin mixture. Bake in moderate oven - 350 - for
40-50 minutes or till filling is firm. Serve
plain or with whipped cream.
Mrs. Michael Wayne

Fold in chocolate mixture. Pour into cooled
baked 9 inch pie shell. Chill. Garnish with
whipped cream.
Mrs. F.T. May

'~

Mix well and bake at 350 for one hour.
Cherry Sauce forTop:
1/2 cup sugar
1 cup cherry juice
1 Tbsp. melted butter
1 Tbsp. cornstarch
1/2 tsp. salt

1 cup sugar
1/2 cup shortening
or butter
2 eggs (separated)

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Melt and blend over hot water:
1 6 ox. package semi-sweet chocolate pieces
2 Tbsp. sugar
3 Tbsp. milk
Cool. Beat in, one at a time .•.
l-1- egg yolks
Add
1 tsp. vanilla
Beat until stiff
4 egg whites

•
•
•
•
'

3/4 cup chocolate chips
3 Tbsp. water

1 tsp: vanilla
1 cup cream, whipped

Beat egg whites until foamy. Add cream of
tartar. Beat sugar in gradually and continue
beating with electric mixer for 5 minutes.
Spread in bottom and on sides of a buttered 9
inch pie pan. Sprinkle with nuts. Bake in a
275 degree oven for 1 hour. Cool thoroughly.
Melt chocolate in top of double boiler. Add
water and cook for 5 minutes, stirring constantly. Add vanilla. Cool thonoughly. Fold into .
cream quickly and lightly and turn into shell.
Mrs. William Havens
COCONUT CRLITWH TORTE
1 cup graham cracker crumbs
1/2 cup chopped moist coconut
1/2 cup chopped walnuts
4 egg whites

-55-

1/4

tsp. salt
1 tsp. vanilla
1 pt. ice cream
(vanilla or
butter pecan)

(cont.)

•.\
(

COCONUT CRUNCH TORTE (cont.)
Combine cracker crumbs, coconut and walnuts.
Beat egg whites with salt and vanilla until
roamy; add sugar and continue beating until
very stirf. Spread in a well-greased 9 inch
pie plate or 10x6xli baking dish. Bake 30
minutes at 350. Cool. Serve topped with ice
cream. 6-8 servings.
Mrs. Norman Robers

1/4 tap. salt
2 eggs

Heat water and shortening to boiling, add
flour and salt all at once, stir constantly until mixture leaves sides of pan and forms a ball.
Cool slightly; beat eggs in one at a"time. When
mixture is smooth, line a buttered 9 pie pan
with it. Bake 50 minutes at 400.

LEMON CUP DESSERT

French Custard Filling:

1 cup sugar
4 Tbsp. flour
1/8 tsp. salt
2 Tbsp. melted butter
5 Tbsp. lemon juice

Mix together in saucepan or double boiler:
1/2 cup sugar
1/2 tsp. salt
2 Tbsp. cornstarch
l Tbsp. flour
Stir in slowly - 2 cups milk

Grated rind of 1 lemon
3 well beaten egg yolks
1 1/2 cups milk
3 stiffly beaten egg
whites

Combine sugar, flour, salt and butter. Add
lemon juice and rind, add to egg yolks and milk.
Mix well. Fold in egg whites, pour into greased
custard cups. Bake in pan of hot water in 325
oven 45 minutes. When baked, each desert will
have custard on bottom and sponge cake on top.
Serves 8.

Bring to boil, boil l minute. Remove from heat
and stir a little of the hot mixture into l
slightly beaten egg yolk. Blend in remaining hot
mixture. Bour into cool puff pie. Serve topped
with drained, crushed pineapple and whipped
cream or fresh, sweetened strawberries.
Mrs. Rose Nigro

-5b-

1 cup water
1 tap. vanilla
1 cup sifted flour
3 eggs

1 cup sirted r1our
1/2 cup butter or
margarine
2 Tbsp. water
1/2 cup butter

Measure first cup of flour into bowl, cut in
butter; sprinkle with water, mix with fork.
Round into ball and divide in half. Pat dough
with hands into two strips 12 x 3". Strips
should be 3" apart on ungreased baking sheet.
Mix second amount of butter and water in a
saucepan; bring to a rolling boil, add vanilla
and remove from heat. Stir in flour immediately
to keep from lumping. \fuen smooth and thick
add one egg at a time beating until smooth.
Divide in half - spread one half evenly over
each piece of pastry. Bake 60 minutes at 350.
Frost with powdered sugar icing and sprinkle
generously with nuts.
Mrs. Rose Nigro

CREAM PUFF PIE
1/2 cup water
1}+ cup shortening
1/2 cup flour

DANISH PUFF

Mrs. Laddie Koterbak

•

- S7-

PINEAPPLE DESSERT
~afers

1/2 lb. vanilla
crushed
2 eggs
1/2 cup butter

1 1/2 cups powdered
sugar
1 cup ~hipped cream
1 9 oz. can drained
crushed pineapple

•

RHUBARB CUSTARD PIE
2
2
1
1

Combine sugar, flour and salt; add slightly
beaten eggs. Add rhubarb. Sprinkle the tapioca over bottom pie crust, then pour in filling.
Put top crust over filling, seal edges. Bake
at 450 for 10 minutes, then at 350 for 30 minutes longer.
Mrs. Donna Kaskin

Line pan with crushed vanilla wafers - save
some for top. Cover with mixture off egg and
butter and powdered sugar. Add layer of pineapple and top with whipped cream. Sprinkle remaining crumbs over top. Chill overnight.
Mrs. Lawrence Pflueger

STRAWBERRY PIE

PUMPKIN ICE CREAM PIE

1/2 cup butter or
margarine
1 cup flour
1 cup defrosted strawberries

3~ tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves

1 cup pumpkin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. nutmeg

Mix well and stir into one quart of vanilla
ice cream (softened). Place in prepared graham
cracker crust, 9 inch. Freeze.
Mrs. Franc is May

1 Tbsp. flour
1/2 tsp. nutmeg

STRAWBERRY TORTE

Mix together and place in 10x6 greased pan.

1 lb/ powdered sugar
1/4 lb. butter

1/2 cup butter
1 cup rolled oats
1/3 cup shortening
1 1/4 cups flour
1 cu~ brown sugar
Mix together and top rhubarb. Bake at 375 for
30-40 minutes or until crisp and nicely browned.
Serve warm with cream or ice cream.

2

eggs

Beat 15 minutes and pou~ into pan lined with
vanilla wafer crumbs. Add one quart sliced
strawberries and cover with one carton of cream
whipped. Sprinkle a few crumbs on top and chill
overnight.
Mrs. Wendell Hagen

Mrs. Helen Bahr

-S8-

1 unbeaten egg white
1/2 cup sugar
1 tsp. lemon juice
1 cup whipped cream

Cream butter, cut in flour with pastry blender,
pat into 9 inch pie tin and bake 12-15 minutes
in 375 oven. Cool. Beat strawberries, egg, sugar and juice in mixmaster for 8 minutes on high
speed. Fold in whipped cream, nut in cooled pie
shell and chill.
·
Mrs. Sally Richards

BAKED RHUBARB CRUNCH
3 cups diced rhubarb
1/2 cup sugar

3 cups rhubarb (cut
in 1/2" pieces)
1/8 tsp. salt

Tbsp. flour
eggs
Tbsp. tapioca
1/4 cups sugar

•

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·-59·

TORTE

4

3!1-t- cup butter
1/2 tsp. baking powdar

egg yolks

3/4 cup sugar

Mix these
2cups and 2
pie crust.
if desired.
to 1/2 inch

ingredients for 10 minutes. Add
Tbsp. flour and mix together as for
Add rind of 1/2 lemon and vanilla
Put contents into pan and flatten
thickness.

•
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Filling:
4 egg whites, beaten
3/4 cup sugar
1 cup ground nuts

Jelly, any kind
1 tsp. vanilla
1/2 lemon rind, grated

Now put jelly, thin layer, on dough and then
pour on the nut filling mixture. Bake in 350
oven for 20-25 minutes.
Mrs. Louis Slamar

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PICI(LES

JAMS
RELISHES

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MARMALADE
1 lemon
1 orange
1 grapefruit

7 cup sugar
1 quart water
1 tsp. salt

Wash fruit, put in pan with 1 qt. of water.
Boil until soft enough to pierce with fork.
Keep water in pot, take out fruit, split and
remove seeds. Put fruit through chopper. Add
sugar and salt. Add fruit and boil 35 minutes
or longer if necessary.
Mrs. Beth Andersen
RHUBARB JAM
15 cups finely cut rhubarb
9 cups sugar
Mix and set 3 to 4 hours in refrigerator.
Boil until soft, add 3 packages strawberry
Jell-0. Place into jars, seal.
Mrs. Helen Sakalowski

DILL PICKLES
Wash 6 to 7 dozen small cucumbers in very
hot water. Place 4 quarts water and 1 quart
bider vinegar in pan over moderate heat. Add
1 cup salt, bring to boil; meamrJhile place 1
head- of dill, 1 clove garlic and a pinch of
alum in each sterilized jar. Pack cucumbers
in jars. Ladle boiling brine over cucum~ers
covering all. Seal, store in cool dRrk place
at least 6 weeks.
Mrs. Rose Nigro

PICCALILLI
1/2 bushel green pepper
1/2 peck onions
1/2 peck green tomatoes
(about 8 pounds)

8 or more red pepper
1 small head cabbage
1/2 cup salt
2 boxes mustard seed

Grind, place in bag and let sit over night,
catching juice. Next morning measure juice.

- /,) ...

-

,
PICCALILLI (Cont. inued)
Vinegar-sugar solution must equal juice.
1 cup vinegar
= solution to j·Jice
1 1(2 cup sugar
12 1/2 cups vinegar
19 cups sugar

=

2 gallons juice

Cook vinegar and sugar until sugar melts.
Add piccalilli mixture and mustard seed. Bring
to rapid boil. Pour into sterilized jars.
_,
Makes about 21 1/2 pints.
Mrs. Helen Sakalowski
KETCHUP
48 medium tomatoes

2
3
3
3
1

sweet green peppers
cups white vinegar
Tbsp. salt
t s,:p: ground mustard
1/2 tsp. cinnamon

2 red peppers

4 onions - diced
4 cups sugar

1 1/2 tsp. allspice
1 1/2 tsp. cloves
1/2 tsp. hot red
pepper
Simmer all ingredients until reduced to 1/3
or 1/2. Put through sieve. Seal immediately in
hot sterilized jars. You can also make ketchup
by putting in all ingredients into large roaster
in oven 325 degrees uncovered. It will take
longer, but you don't have to stir.
Mrs. Helen Sakalowski
ICICLE PICKLES
Cut large cucumbers in eights length,'lise;
let stand in ice water 8 hours or overnight.
Pack in hot sterilized jars; fill center of
each jar with 2 pieces celery and 6 pickling
oni~ns. For 3 or 4 quarts, mix 1 quart cider
vinegar, 1/3 cup coarse-medium salt, and 1 cup
sugar; heat to boil; fill jars; seal.
Mrs. Beth Andersen

MISCELLANEOUS

INFORMATION

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Hmv TO PRESERVE A HUSBAND
First, use care and get one. Not too
young; but tender and a healthy growth.
Make your selection carefully and let it
be final. Othe:r'W"ise they vdll not keep.
Like wine they improve with age. Do not
pickJ_e or put in hot I·Jater. This makes
them sour. Prepare as follows: Sweeten
with smiles according to variety. The
sour bitter kind are imnroved by a oinch
of salt of comnon sense. Spice. 1\'i.t:h a
patience. Wrap well in a mantle of charity. Preserve over a good fire of steady
devotion. Serve with peaches and cream.
The poorest varieties- may be improved by
this process and kept for years in any
climate.
HOW TO PRESERirn CHILDREN
To preserve children take:
1 large grassy field

1/2 dozen or so children

2 or 3 small dogs
a pinch of a flmving brook
and a fe1v small pebbles

Ivlix the children and dogs ><Jell together
and out them in the field, stirring constan~ly.
Pour the brook over the pebbles,
sprinkle the field i>Vith flm,rers, spread
over all, a deep blue sky, and bake in a
warm sun. \'Jhen thoroughly browned, remove
and set to cool in a bathtub.

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QUANTITY COOKING
FOOD
Beverages
Coffee,ground
Coffee, instant
Milk
Tea,leaves
Tea, instant
Breads
French bread

25
1/2 lb.
1 2 oz. jar
6 quarts
1/2 cup or
24 teabags
l/2 cup

2 lbs.
2 4 oz.jars
6 gallons
2 cups

2 18" loaves

8 18 inch

2-3 dozen

Rolls,
biscuits

QUANTITY COOKING
100

loaves
8-12 doz.

Butter or
Margarine
Desserts
Cake

2 2-layer cakes 8 2-layer

Ice Cream
Pie

1 p;allon

Sundae Sauce

3 cups

5 8- or 4 9inch pies

Fruits
All canned

4 No.

2~ or 1

No. 10

Strawberries
fresh,for shortcake
3-4 quarts
Meats
Beef or veal,
to roast
Ham,to bake
Hamburger, for
meat loaf
Pork loin roast
Poultry
for cre~ming
or salad
for roasting

2 pounds

cakes or

2 1Sx25"

sheets
4 !!allons
20'-'8- or 16
9- 11 pies
3 quarts

16 No. 2~
or 4 No.lO
12-16 qts.

10 lbs.
10 lbs.

40 lbs.
36 to hO lb.

5 lbs.

18 lbs.
36 lbs.

9 lbs.

36 lbs.
60 lbs$

10 lbs.

15 lbso

25
(2/3 cup serving)l 3/4 lbs.

Vegetables
All canned

(1/2 cup serving) 6 1-lb.
cans or h No.
2~ cans

2 cups

1/2 lbs. or
24 squares

or 1 15xl0"
sheet

FOOD
spaghetti

Cabbage, for
slaw
Carrots,fresh
Lettuce, for
green salad
Potatoes
to mash
to scallop
for sa.lad
Extras
Catsup
Crackers
Cream for coffee
Cream to whip
Olives
Pickles
Potato chins
Salad dressing

100

6 2/3 lbs.
16 No. 2-!
cans or 4
No. 10 cans

4 pounds

5 med. bunches

16 pounds
20 med.
bunches

2 heads

8 heads

7~ pounds
6~-7 pounds

7z pounds

30 pounds
25-28 1bs.
28 pounds

2 bottlfes
1/2 pound
1 to 2 pints
1 pint
1 quart
1 quart
1~ pounds
3-4 cups

bottles
pounds
quarts
quarts
1 gallon
1 gallon
6 pounds
3-h quarts
$
2
2
2

MISCELLANEOUS HINTS
To whiten laces, wash them in sour milk.
Insert a teaspoon in the toe of your nylons when
hanging them on the line to prevent blowing and
snagging.
To remove a scorch from clothing, rub with a lemon and put in the sun.

-61·
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EMERGENCY SUBSTITUTIONS

c;:,-

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If recipe calls for:

Use:

~

1 oz. chocolate
1 Tablespoon starch
1 cup cake flour

3-4 Tablespoons cocoa plus 1 Tablespoon Fat
3 Tablespoons flour

e

1 cup sugar
1 teaspoon baking powder

~
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1 '"hole egg
1 cup sour milk
1 cup honey
Cream for whipping

1 cup all-purpose flour minus 2 Tablespoons
Add 2 Tablespoons cornstarch
1 cup brmm sugar, packed firmly
1/4 teaspoon soda plus 1/2 teaspoon cream
of tartar
2 egg yolks plus 1 Tablespoon water
1 cup fresh milk plus 1 Tablespoon lemon
juice or vinegar
3/4 cup sugar plus 1/4 cun ,,rater
Evaporated milk poured into ice cubetray
and cooled until crystals annear, can be
'"binned to the consistency of cream and
may be substituted for it in some recipes

BAKING HINTS
Creaming butter and sugar: In creaming butter and sugar for a cake, a little hot milk
added will aid in the creaming process.
An apple cut in half and placed in the cake
box will keep the cake fresh several days longer.
. When making a cake always add 2 Tbsp. of boil1ng water.to the butter and sugar mixture. This
makes a f1ne textured cake.
When you do not want to heat your oven for a
shortcake, make a short biscuit dough with a
little sugar added, to a thin batter and bake in
a waffle iron.
A good, quick frosting is made by boiling a
small potato, mashing it, and adding powdered
sugar and vanilla.
For a nice decoration on white frosting shave
colored gumdrops very thin and stick on. They
will curl like little roses.
. To keep crisp cookies crisp, and soft cookles soft, place only one kind in a cookie jar.
To tint coconut, place 1 1/3 cups,(a 3 1/2
ounce can) flaked coconut in jar. Add a few
drops of food coloring. Scre'l.v on lid; shake
till the coconut is colored.
Apples won't crack while they're baking if
you peel a 1 inch band around the middle or top.
Core apples; stuff the centers; add a little
water to pan and bake.
To keep pudding satiny on top, put clear
plastic v.rrap or waxed paper directly on top
and smooth it out so it touches surface of hot
pudding, clear to sides of bovll. Chill. At
serving time, just peel wrap off.

I

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INDEX OF RECIPES
Page
BEVERAGES

. . . . . . . .. .. ..
......

Eggnog. • • • • • • • • • • .
Holiday Punch • • .
Strawberry Lemon Punch.

1
1

1

BREADS, ROLLS, COFFECAKES

.
. . . .. .. .. .. . .. .. .. .. ..
............
.. .. . .. .. .. .. .. .. ..
........
.
.
.
.
.
.. . .. .. .. .. . .. .. .. .. .. ..
. . . . . .. .. .. .. .. .. ..
..

Apricot Nut Bread
Banana Bread.
•
Grapenuts Bread
Blueberry Orange Bread. •
Boston BrO"wn Bread.
Cranberry Nut Bread
Date Nut Bread.
•
Apple Strudel
•
Butter Horns.
Elephant Ears •
Fruit Dumplings • • • •
•
Crusty Casserole Loaf'
Grandmother's Coffeecake: •
• •
Coffee C&.ke •
•
Ice Box Rolls •
•
Pan Rolls • •
White Bread
Never-Fail Biscuits
Pecan Coffee Cake •
Twin Mountain Blueberry
Coffee Cake

. . .. ... .. .. ..
. .. .. .. .. . . . . . . ..
. .. . . . . .
.
.
.
.
.
.
. . . . .. .. . . .. .. .. .. .. ..
. . .. .. .. .. .. .. .. ..
..

2
2
2

3

3
3
4
4
5
5
6
6
7
7
8
8
9
9
10
10

CAKES, FROSTINGS
Black Walnut Loaf
Blitz Torte Cake. • • • • •
Buttermilk Cake • • • • • •
Mock Cheese Cake. • • • · ·
Carrot Cake •
• • • • •
Cherry Upside 01 C~k~ • •
Chocolate Ice Box Cake. • •
Chocolate Chip Cake
• •
Ch?co~ate Maraschino • Che;r;
Qulckle Coconut Cake
Crumb Cake
• • • •
Farmers Fr~it Cake.
• • • •• •• "• ••

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Cake.
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Fudge Cake. • • • ; • • •
Grandpa's Torte CaKe. • •
Henry's Cake_. • • • • • •
Never Fail Cnocolate Cake
Poppy Seed Cake • • • • •
Hundred Dollar Cake • • •
Ra1,r Apple C:J.ke •
• • •
Banana Ca k e • • • • • • .

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Nut c··nke. • • • • • • • • • • • •
pound C~1l<:e. • • • • • • • • • • • • •

Snonge Pound Cake • • •
'l'omato
Soup Cake. • ••
White Frosting. • • • •
Cream Frosting. • ~ • •
French cream Frostlng •
Frosting.
• • • •
Fudge
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}.~iracle Iclng • • • . • cNot Too Sweet Frostlnc:,.

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CASSEROLES, ONE DISH MEALS
Baked Tuna Fish casserole • • • • • •
Baked Beans ivith Hamburger. • • • • •
Barbecuer'l Spareribs • • • • • • • • •
Barbecue Chicken sauce. • • • • • • •
• • • • . •
Beef cassero1 e. • • • • •
Chicken Regina.
• • • • • • •
Cornish pasties For Four. • • • • • •
Chicken Casserole • • • • • • • • • •
Easy Spaghetti Sauce. • • • • • • • •
Er:g-Noodle-Hamburger casserole. • : :
Glorified Cabbage • . • • • • • • •
German potato Dump1lngs • • • • • • •
He.mburger casserole • • • • • • •
Hamburger-Potato casserole • • • • • •
Jv'lushroom Mea-t.bal1s. • • • • • • · • •
Meatless Meatballs. • • • • • • ' • •
lvlock ChovJ Mei!l. • • • • · •• •• •• •• : :
pizza Cassero 1 e : • • • •
pennered Steak Wlth Mushrooms • • • •
pi~nic Barbeque
• • • • • •. •. •. •. • •
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Pork CasseA_ro 1:· ·::t~d· O~i;n· casserole. •
sausage' pp
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Salmon Loaf • • • • • • •

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Stuffed Cabbage Rolls • • •
Tuna, Spaghetti Casserole . • • • •
Veal Scallapine • • • • • • • • • •
Turkless Turkey. • • • • •
Porcupines • • • • • • • • • • • •

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COOKIES, CANDY

...

Applesauce Cookies • • •
Apricot Turnovers • • •
Butter Cookies • • • • • • • • • • • •
Butterscotch Cookies • • • • • • • • •
Blond Chewies.
• • • •
Chewy Squares. • • • • • • • • • • • •
Chocolate Chip Cookies • • • • • •
Frosted Greams • • • • • • • • • •
Coconut Jubilee Jumbles.
• ••••
Ice Box Cookies. • • • •
Oatmeal TJ!acaroons. • • •
Pecan or ~valnut Tassies. • • • • •
Pumnkin Cookies. • • •
• • • •
Rhubarb Cookies. • • • • • • •
Sugar Cookies ••
Toffee Cookies • • • •
Unbaked Cookies.
Caramels •
Fudge. • • • •
IJolli pops. • •
Popcorn-Balls.
Rum Balls. • •

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SALAD DRESSINGS AND SALADS
Basic French Dressing. • •
• •
Low Calorie Dressings. • • • • • • • •
Roquefort Cheese Dressing • • • • • • •
American Cheese Jello Mold • • • •
Ambrosia Salad • • • • • • • • • • • •
Apricot-Cheese Delight • • •
Cole Slaw. • •
• •••
Five Cup Salad • • • • • • • • • •
Garden Slaw. • • • • • . • • • • •
Lime Marshmallow Salad • • • • • • • •
Strawberry Jello Salad •
TI-J"enty-Four Hour Salad • • • • • • • •

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Apple Pudding.
Sour Cream Apple Pie •
Apple Slices •
Pie Crust.
Apnle Crisp.
Mock Apple Pie •
Broken Glass Torte •
Apricot Torte.
Cherry Torte •
•
Chess Pie. •
Chocolate Pie.
Chocolate Nut Angel Pie.
Coconut Crunch Torte •
Cream Puff Pie • • o • •
Danish Puff.
Lemon Cup Dessert.
•
Pineapple Dessert. • • •
Pumpkin Ice Cream Pie.
Baked Rhubarb Crunch •
Rhubarb Custard Pie.
Strawberry Pie •
•
Strawberry Torte •
Torte. •
•

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60

1 package 'Otutaut .flinesWhite Deluxe Cake Mix
1 package orange gelatin (4 serving size)

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Topping

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MISCELLANEOUS INFORM.ATION
How to Preserve a Husband ••
•
How to Preserve Children •
Quantity Cooking •
"
• •
Weights and Measures •
•
Abbreviations Commonly Used.
Oven Temperatures ••
Emergency Substitutions.
•
Baking Hints.

LEMON-LIME REFRIGERATOR SHEET CAKE

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1 package 'DUfl.CCLn .f/Ut.eslemon Supreme Deluxe Cake Mix
1 package lime gelatin (4 serving size)

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(Makes 16-20 servings)

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IeilVelope whipped topping mix (2-2% cup yield)
1 package lemon instant pudding mix (4 serving size)
1Vz cups £Q!.Q. milk
Preheat oven to 350° .
Dissolve gelatin in %cup boiling water. Add V2 cup cold water; set aside at room
temperature. Mix and bake cake as directed in a 13 X 9 X 2-inch pan. Cool cake
20-25 minutes. Poke deep holes through top of warm cake (still in pan) with
meat fork or toothpick; space holes about one inch apart. With a cup, slowly
pour gelatin mixture into holes. Refrigerate cake while preparing topping.
TOPPING: In a chilled, deep bowl, blend and whip topping mix, instant pudding,
and cold milk until stiff (3-8 min.). Immediately frost cake. If desired, garnish
with thin lime or lemon slices.

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Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen
for storage.

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Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen
for storage.

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1 envelOpe whipped topping mix (2-2 1/z cup yield)
1 package vanilla instant pudding mix (4 serving size)
1 Vz cups £Q!.Q. milk
1 tsp. vanilla or orange extract, if desired
Preheat oven to 350°.
Dissolve gelatin in %cup boiling water. Add Vz cup cold water and set aside at
room temperature. Mix and bake cake as directed in a 13 X 9 X 2-inch pan
(using egg whites). Cool cake 20-25 minutes. Poke deep holes through top of
warm cake (still in pan) with a meat fork or toothpick; space holes about onehalf inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate
cake while preparing topping.
TOPPING: In a chilled, deep bowl, blend and whip topping mix, instant pudding,
cold milk and vamlla or orange extract until stiff (3-8 min.). Immediately frost
cake. If desired, garnish with thin orange slices.

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Ma!\llalade.
Rhubarb Jam.
Dill Pickles •
Piccalilli •
Ketchup.
Icicle Pickles •

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PICKLES, JAMS, RELISHES

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CHOCOLATE CHERRY REFRIGERATOR SHEET CAKE

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(Makes 16-20 servings)

1 package 'DUfl.CCLn .fiUt.esDeep Chocolate Deluxe Cake Mix
1 package cherry gelatin (4 serving size)

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1 envelope whipped topping mix (2-2Vz cup yield)
1 package chocolate instant pudding mix (4 serving size)
1% cups cold milk - - Preheat oven to 350° •
Dissolve gelatin in %cup boiling water. Add liz cup cold water; set aside at room
temperature. Mix and bake cake as directed in a 13 X 9 X 2-inch pan. Cool cake
20-25 minutes. Poke deep holes through top of warm cake (still in pan) with
meat fork or toothpick; space holes about one inch apart. With a cup, slowly
pour gelatin mixture into holes. Refrigerate cake while preparing topping.
TOPPING: In a chilled, deep bowl, blend and whip topping mix, instant pudding,
and cold milk until stiff (3-8 min.). Immediately frost cake. If desired, garnish
with ""iTi"8"raschino cherries.
Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen
for storage.

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DOUBLE ORANGE REFRIGERATOR SHEET CAKE
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16-20 servings)

1 package'[)u,ncart +lines Orange Supreme Deluxe Cake Mix
1 package orange gelatin (4 serving size)

Topping

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1 envelope whipped topping mix (2-2'/z cup yield)
1 package vanilla instant pudding mix (4 serving size)
1 lj2 cups cold milk
1 tsp. orange extract, if desired
Preheat oven to 350°.
Dissolve gelatin in %cup boiling water. Add 1/z cup cold water; set aside at room
temperature. Mix and bake cake as directed in a 13 X 9 X 2-inch pan. Cool cake
20-25 minutes. Poke deep holes through top of warm cake (still in pan) with
meat fork or toothpick; space holes about one inch apart. With a cup, slowly
pour gelatin mixture into holes. Refrigerate cake while preparing topping.
TOPPING: In a chilled, deep bowl, blend and whip topping mix, instant pudding,
cold milk and orange extract until stiff (3-8 min.). Immediately frost cake. If
desired, garnish with thin orange slices.

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Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen
for storage.

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RUM-APPLE

CINN~M~~~ 1 ~-~~~!~~~s~TOR SHEET CAKE

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1 package'[)~.UtCLLtt +lines Apple Cinnamon Deluxe Cake Mix
1 package unflavored gelatin (1 tablespoon size)
1 teaspoon rum extract

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Ioepn~=l~pe whipped topping mix (2-2 /z cup yield)

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1 package vanilla instant pudding mix (4 serving size)
1'/z cups cold milk
1 tsp. vanilla extract, if desired
Preheat oven to 350°.
Sprinkle gelatin in '12 cup cold water to soften; add% cup boiling water and rum
extract, stirring to dissolve. Set aside. Mix and bake cake as directed in a 13 X
9 X 2-inch pan. Cool cake 20-25 minutes. Poke deep holes through top of warm
cake (still in pan) with a meat fork or toothpick; space holes about one inch
apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while
preparing topping.
TOPPING: In a chilled, deep bowl, blend and whip topping mix, instant pudding,
cold milk and vanilla extract until stiff (3-8 min.). Immediately frost cake.

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Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen
for storage.
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STRAWBERRY REFRIGERATOR SHEET CAKE
(Makes 16-20 servings)

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1 package'DW!Cil.n -Hines Yellow Deluxe Cake Mix
1 package strawberry gelatin (4 serving size)

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1 envelope whipped topping mix (2-2 1/z cup yield)

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1 package vanilla instant pudding mix (4 serving size)
1 Y2 cups cold milk
1 tsp. vamlla extract, if desired
Preheat oven to 350°.
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Dissolve gelatin in% cup boiling water. Add Y2 cup cold water; set aside at room
temperature. Mix and bake cake a5 directed in a 13 X 9 X 2-inch pan. Cool cake
20-25 minutes. Poke deep holes through top of warm cake (still in pan) with a
meat fork or toothpick; space holes about one inch apart. With a cup, slowly
pour gelatin mixture into holes. Refrigerate cake while preparing topping.
TOPPING: In a chilled, deep bowl, blend and whip topping mix, instant pudding,
cold milk and vanilla extract until stiff (3-8 min.). Immediately frost cake. If
desired, garnish with strawberry halves or slices.

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Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen
for storage.

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