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Who, What, Why, When, How -|- Appetizers -|- Beverages -|- Salads & Condiments -|- Meat Dishes -|- Poultry & Fish -|- Casseroles -|- Soups & Stews -|- Vegetables, Pasta & Grains -|- Cake -|- Pies -|- Puddings, Etc. -|- Cookies -|- Confections -|- Breads -|- Breakfast -|- Miscellaneous -|- Resources & Indexes
Recipe Illustrations 227
Indexes
Contributors (table)
First Last Identity
* These are the initials used for comments throughout the book.
Leipper Family
Harrison Family
The Third Generation
1950's San Diego - from left - Dana & Rod Stitt, Karen Grosse, Janet & Diane Leipper, David Grosse, Elizabeth and Jimmy Higgins
This is a cook book put together by Virginia Harrison Leipper in the 4th grade.
The worst torture that survives the inquisition is a bad formal dinner. A worse torture than any known to the inquisition is any formal dinner (the better the dinner, the worse the torture) inefficiently served.
To all those family members, friends and relatives for contributing your recipes, ideas, comments, and suggestions. The involvement of so many of you in the process has been one of the fun parts of putting this book together and what makes it special and unique.
I feel that this book is a tribute to all the cooks in our families and a great representation of our history. I hope that you will enjoy it as much as I did putting it together and that it will inspire the next generations of cooks – Diane
Those of us who have responded to Diane's gentle encouragement share her pleasure. We remember the names, the personal styles, the special foods we have eaten, sometimes at the same table, grateful for those who served us so willingly. Mother was a bride at the turn of the 20th century and she cooked for her family sixty-seven years. Her Sunday chicken dinners, her mashed potatoes, and apple pies will never be forgotten. Much has changed since then but cooking for those we love still is a sure way to say "I care for you". - Mari
This Recipe Book was created to consolidate, preserve and share the recipes of the Leipper Family. It is also a history book; a place to share memories, to display recipes handwritten by various family members, and it includes exerts from old family recipe and cooking books.
Determining "family" as related to this book, has taken thought and discussion. To provide focus (loosely) it seemed best to start with myself (Diane Leipper) and go from there.
Therefore the families of the Robert and Myrtle Leipper and Bryan and Jo Harrison, my grandparents, provide the foundation. The families include Dale and Virginia Leipper, Dean and Mary Stitt, Al and Leah Grosse, Eugene and Aurora Leipper, and Ted and Dorothy Higgins. This also includes spouses, children and grandchildren on down the line. Other relatives and special friends of these family member have also been included.
To preserve the originality of the recipes, they have been transcribed as closely as possible to the way they were written by the cook or as they were written in the source. Grammar, punctuation, spelling, and content (or lack thereof) have been copied as accurately as possible.
In many instances a specific recipe was found in multiple sources, in Grandma Leipper's, or Grandma Harrison's recipe boxes, or submitted by more than one person. Finding multiple copies is a good indicator that the recipe is favorite so they were definitely included in this book. The specific version of the included recipe was usually chosen by the identity of the source (cook), one from whom I had few or no other contributions. Sometimes, if there are major differences or if there is some other significant historical or anecdotal reason, two versions are included.
For convenience I have tried to group similar recipes together. For instance Mexican with Mexican and pork with pork. For a variety or reasons this was not always possible.
Mother (Virginia) found an old book that belonged to Dorothy Edwards. Dorothy is a relative on the Harrison side. A card inclosed with the book from Dorothy to Mother says that the book was Dorothy's grandmother's book and is from 1880. It appears to be a complete manual on running a household including recipes, menus, taking care of sick people, dress making, outfitting a kitchen, cleaning, and "management of the help."
I have included some comments from this book throughout this recipe book. They will be boxed text identified with a ª¦ symbol.
This book also included illustrations, some of which I have interspersed throughout this recipe book.
One of the things that I have realized in compiling this recipe book is the creativeness of our family cooks. It is something you know but don't really see till you start putting things together.
I noticed that on recipes written by Myrtle Leipper, Jo Harrison, and other family members that often only the basics, such as a list of ingredients were included. Amount, measurement of ingredients, or instructions were often not written down. When I was talking to Dad about this he said that was probably because Mom (Myrtle) knew what do and so she just wrote down enough to act as a reminder.
When I asked Dad for some of his memories to put in this recipe book The first thing that comes to his mind is his Mom's chicken and dumplings.
(In response to an e-mail requesting family recipes)
Oh golly, I will get out my recipe box. It is an emotional experience for me as I remember various special celebrations and the menus we used. I tend to new recipes and am a near vegetarian now. It is fascinating to think of how even our cooking styles have altered. I think you have Mother's recipes that I would include. - MLS
The cooking days I remember are from the time when we lived at Lake Placid, TX. I was 10 - 15 years old. Betty Crocker had the only cookies worth eating. I remember making cookies, cakes, quick bread and yeasted breads. I don't remember sweets in the house - so I guess we had to make our own! - ADL
Some of my fondest memories of trips to San Diego were when all the family, Grandma and Grampa Leipper, Mary and Dean Stitt and Dana and Rod, Leah and Al Grosse and their kids Karen, David, Jeannine, and Roberta, Uncle Eugene and Aurora, Aunt Tress and Bob Lang and various other relatives all got together for a big picnic. - DLL
This Recipe Book was first printed in December 1983 as a Christmas present to family. After review and additions, it was printed again on February 3,1983. The introduction to the February 1983 edition is as follows.
The idea of putting together our favorite and remembered recipes has been on the back burner for a long time. It had been held back by such problems and typing and typesetting. A way around this problem was uncovered when Mom (Virginia Leipper) suggested using a computer and word processing system to help put together the collection of recipes.
The person identified in the title of the recipes may be either the person who discovered the recipe or the person who has become associated with the recipe, the person whose collection was the source of the recipe, or maybe the author of the book in which the recipe was found. There is no intent to violate copyright or ignore due credit in this collection. It is for our family use only, and the sharing of recipes we remember and like.
Each recipe is listed in the table of contents. Each ingredient used is listed in the index. The numbering leaves room in each recipe category for additions. Categories may be found by using the edge markers
This book is an evolving collection of recipes and cooking ideas. If you find additions, corrections, or if you have any suggestions please let us know.
In December 1997 Bryan and I decided to update and enhance the original recipe book. This came about in part when Mom and I decided to bake cookies for Christmas. Her original recipe book was beginning to look bedraggled and she had added a lot of clippings, notes, and other stuff.
We have made many changes, added recipes and expanded it to include favorite recipes from a broader spectrum of the family.
This is the 20th anniversary of the recipe book. Motivation for this edition came from Janet Smith who suggested it would be a great wedding present for her daughter Brittany who will be married to Tim Adair, June 21, 2003.
For this special edition photographs of family gatherings have been included. Over the last two years Bryan and I have been doing archival scanning of as much family history as we have come across. The photos in this edition are from the archives of the Dale Leipper family and the Bryan Harrison family. We are also in the process of getting the recipe book ready to post on the web.
The earliest recipe books we have so far come across are two from the 1800's. Both are from the Harrison side of the family. This one is a collection of recipes cut from newspapers and other sources and pasted on the pages of the Missouri State Agriculture Annual Report.
Another Harrison family recipe book was done much the same way in a journal. It dates to the 1930's.
This is a rating criteria Bryan and I came up with to help determine whether or not a recipe should be included in this book. Basically it was determined that the more splatters or spots on a recipe and the more worn the page or card the more often the recipe was used thus indicating that the cook considered this a favorite recipe. There are also entire cookbooks that can be rated by these criteria.
In the Dale and Virginia Leipper family the 1950's version of Betty Crocker is a prime example. The binding is now taped together and several of the divider tabs have long since worn off. Some pages, especially in the cookie section rate at least a 10 splatter.
These are samples of recipes with a "10" on the Splatter Test.
The first editions, printed in 1983, were printed on a Radio Shack TRS 80 Model I using Newscript wordprocessing software and a C ITOH 8510 dot matrix printer
The current printing in 1998, was done with Describe word processing and printed on a HP 5SI Laser Printer. Images were scanned using Impos.
This book was put together by chapter, each chapter being it's own file. We used the master document function in Describe to combine all the chapters and to create the indexes and table of contents. Using this method enables us to work on and review the chapters individually. This also facilitates the printing of individual chapters without the need to reprint the entire document (handy when I get additional recipes from family members). Printing in booklet format meant that the number of pages for each chapter had to equal a multiple of 4. This is why some chapters have more extra pages (Notes) at the end than others.
E-mail has made the job of putting this book together much easier. It has made this project truly a joint family effort. We were able to share ideas, get feedback and comments, and add recipes throughout the development of the book. We have been able to receive recipes from family members and import them directly into the recipe format without the necessity of re-typing.
With the fast pace of technological advances there are lots of possibilities for future editions of a family book. These include and interactive web sites and use of digital photography. Maybe a version with color pictures and graphics. Any suggestions ideas, and comments are always welcome.
We wish to acknowledge the following people for their contributions to this book.
This is the cookbook that the Dale Leipper family grew up with and learned to cook from. - DLL
In the process of compiling this book I have again realized the importance of documentation. I have run across numerous recipes that I would dearly love to know where they came from but there is no date, no name, or any other identifying information. So - as a suggestion for those of us who share recipes, I highly recommend that when you pass along a recipe that you include your name and date at the very least. If you have any other information regarding the recipe pass it along also. This significantly increases the value of the recipe - after all, who knows where it may end up. Finding those recipes that do have names or other information is like going through a scrap book. They bring back a lot of good memories.
Housekeeper's Alphabet
Apples - Keep in dry place, as cool as possible without freezing.
Brooms - Hang in the cellar-way to keep soft and pliant.
Cranberries - Keep under water, in cellar: change water monthly.
Dish - of hot water set in oven prevents cakes, etc. from scorching.
Economize - time, health, and means, and you will never beg.
Flour - Keep cool, dry, and securely covered.
Glass - Clean with a quart of water mixed with tablespoon of ammonia.
Herbs - Gather when beginning to blossom; keep in paper sacks.
Ink Stains - Wet with spirits of turpentine; after three hours, rub well.
Jars - To prevent, coax "husband" to buy "Buckeye Cookery."
Keep - an account of all supplies, with cost and date when purchased.
Love - lightens labor.
Money - Count carefully when you receive change.
Nutmeg - Prick with a pin, and if good, oil will run out.
Orange - and Lemon peal - Dry, pound, and keep in corked bottles.
Parsnips - Keep in ground until spring.
Quicksilver - and white of an egg destroys bedbugs.
Rice - Select large, with clear fresh look; old rice may have insects.
Sugar - for general family use, the granulated is best.
Tea - Equal parts of Japan and green are as good as English breakfast.
Use - a cement made of ashes, slat, and water for cracks in stove.
Variety - is the best culinary spice.
Watch - your back yard for dirt and bones.
Xantippe - was a scold. Don't imitate her.
Youth - is best preserved by a cheerful temper.
Zinc-lined - sinks are better than wooden ones.
Note - any statements in boxed text with ª by them are taken from a Harrison family book from the 1800's. Many of the pictures of kitchen utilities are also from this book.
Cut butter and cheese and a few drops Tabasco sauce in flour until a dough is formed. Then chill overnight. Shape into balls, sprinkle with paprika and bake in 375 degrees oven for 10 to 15 minutes.
Maria Ashton used to babysit us when we were little. She was a family friend and visited mom and dad after they moved to Monterey. She was also a great cook. These Cheese Puffs, Jewjewbie Pie, and orange marmalade were some of the highlights. She was Northern Italian (emphasis on Northern). She also made excellent ravioli from scratch. Mom says she used to take her to the Mediterranean Market in Monterey to shop for the proper ingredients to make her ravioli. - DLLIn bowl, blend cheeses, chiles, onions, and olives. Slightly warm tortillas in damp paper towel (40 seconds approx in microwave) Spread 1/2 cup cheese mixture on each on each tortilla. Roll up each tortilla jelly role fashion. Wrap each roll in plastic wrap and chill at least 1 hour. To serve cut each roll into 12 1/2 inch thick slices. Serve with salsa if desired. Makes about 48 appetizers
Place nuts in large shallow baking dish. Beat one egg white until very frothy, pour over nuts and mix thoroughly. Sprinkle with about 1/2 cup white sugar and 1 teaspoon salt and 1 teaspoon cinnamon. Mix thoroughly and place in 300 degree oven. Stir occasionally. Remove from oven when lightly browned, about 30 minutes.
Served at all open houses & holidays - JGRMix well & heat in small crock pot or similar. Serve warm with bread or crackers for dipping.
This is new to the family but was an instant hit. This one came back from Alaska with Richard & I on one of our recent cruise trips - JGRPreheat oven to 250 degrees. Heat butter in large shallow roasting pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.
I usually add about 2 cups Cheerios and about 2 cups pretzels- VHLFrom: Chex cereal box
This recipe doesn't work well in the microwave - VHLCombine can of Ro-tel and cream cheese in saucepan on the stove. Heat medium high stirring often, until cream cheese has melted (lumps are OK), but don't boil. When ingredients are mixed let cool to stiffen and serve.
Best served with Fritos corn chips as dippers.
Ice is one of the greatest of summer luxuries, and indeed is almost a necessity. Ice should be taken from still places in running streams, or from clear ponds. It may be cut with half an old cross-cut saw.
Combine all ingredients. Form into balls. Roll in pecans. Wrap in foil and store in refrigerator.
Mix all ingredients and serve as dip or salad
I have used lemon juice instead of vinegar. You can also add some cilantro and/or cumin. -DLLPut in blender with ice cubes
Dilute orange juice and lemonade concentrate with ice water in punch bowl. Just before serving add well chilled champagne and garnish with orange slices. Serves 25.
Food for the sick - Crust Coffee. Toast bread very brown, pour on boiling water, strain and add cream and sugar and nutmeg, if desired.
Tie cinnamon and cloves in a thin bag. Boil sugar and spices 5 minutes in 1 quart water. Remove from stove, add tea, cover and let stand 15 minutes, strain, add fruit juices, and let stand for several hours. When ready to serve, add 3 quarts rapidly boiling water. The syrup can be kept in ice box and used as desired. One gallon serves 30.
From Myrtle Cost Leipper's recipe box
The M Todd (Russian tea) is Mary Todd - MLSCream together ice cream, butter spices and sugar. Freeze and store till needed. To serve: spoon 3 Tablespoons batter into a mug. Add 1 jigger of rum and 6 oz. boiling water. Use cinnamon stick to stir mixture.
Beat together the egg yolks, sugar, spices, and vanilla. Add the milk a cup at a time, beating until foamy. Separately beat the egg whites until stiff. Fold egg whites into the milk-egg mixture. Serve in a punch bowl. Makes 20 punch cup servings
Can substitute heavy cream for all or part of the milk for extra rich eggnog.
Source: The Everything Cookbook
My favorite commercial eggnog is Alta Dena with honey. Add a little Kahlua and you have a special treat. - DLLCombine brown sugar, salt, and cider. Tie spices in small piece of cheesecloth; add to cider. Slowly bring to boil; cover and simmer 20 minutes. Remove spices. Serve hot with orange-slice floaters, cinnamon-stick muddlers. Makes 10 servings.
Source: Better Homes and Gardens Cookbook
Pour a gallon of boiling water over two quarts of dandelion flowers and let stand for 24 hours, then strain and add two pounds of white sugar and two lemons. Boil to three quarts, strain once more. Let stand for two or three days then bottle.
Dissolve gelatin (Knox) in 1/4 cup water. Heat cranberry sauce, break apart, add Knox, stir until gelatin is dissolved. Add pineapple and lemon juice. Set aside. Dissolve jello in 1 cup boiling water, cool, when thick, add cranberry mixture, chopped nuts, and celery. Pour into a suitable container. Chill till set.
In heavy pot put wine and sugar. Heat medium till it boils. Add rest of ingredients, put on high and bring to a boil. Put on low and stir occasionally for 10 minutes or until cranberries start to split. Remove from heat and remove cinnamon stick.
Mix 4 cup diced boiled potatoes, 1 cup unpeeled cucumber slices 3 Tablespoons minced onion (I use red onion rings), olive slices 1 1/2 teaspoon salt, 1/2 teaspoon pepper, 3 diced hard boiled eggs. Toss with dressing.
The lady who co-sponsored Camp Fire with me brought this to a picnic at the Yacht Club. It was a lot like her, cool, stylish, fresh - MLSCombine the first 5 ingredients. Stir in remaining ingredients. Cover, chill. Makes 5 cups.
Source: Best Food Mayonnaise
I sometimes add one or more of the following ingredients - black olives, chopped pickles, pickle relish, paprika, dry mustard, green onions or black pepper - DLLMix in order. Place in refrigerator till firm and ready to serve.
Housekeeping ought to be absorbed in girlhood, by easy lessons taken between algebra, music and painting.
I prefer fresh or frozen peas but you can use canned. Combine all ingredients and toss. Serve on lettuce leaves.
Source: Favorite Recipes of Home Economics Teachers
I usually use short grain brown rice. Combine all ingredients and toss. Chill.
Source: Favorite Recipes of Home Economics Teachers
Mother (Virginia Harrison Leipper) found these in her recipe collection. They are written on cards which fold like tents so they stand up. I believe these may have come from Sally Edwards and she might have drawn the pictures. I have included these througout the recipe book. - DLLYou can use canned beans but I prefer fresh green beans (steamed till just tender) and dried beans cooked the day before. Don't over cook dried beans. They work best when done but still firm. Mix all ingredients well and chill for at least 1 hour before serving.
Source: Favorite Recipes of Home Economics Teachers
Wash spinach thoroughly, drain, dry well, and chop. Mix oil vinegar, sugar, and salt. Pour over spinach, onions and eggs. Mix well and refrigerate an hour before serving. Put bacon on right before serving. Can garnish with hard cooked egg.
I find that I only need about 1/2 the dressing so I use half the amount of oil vinegar, sugar, and salt that is called for.
Source: Favorite Recipes of Home Economics Teachers
Note: amounts and choice of the ingredients in the Bean, Pea, and Rice salads are based on personal preference.
This book, Favorite Recipes of Home Economics Teachers is a collection of recipes submitted by various home economics teachers. There are usually several varieties of the same recipe. When I am looking for a specific recipe (like bean salad) I look at all of the recipes, get a general idea of the standard ingredients then combine those ingredients to suit me. The salad recipes I have included in the Family Recipe book are combinations of several recipes from that book. - DLLIn a heavy skillet over moderate heat, cook bacon until crisp. Reserving drippings, remove bacon and drain on absorbent paper. Break into 1/2-inch pieces. Add vinegar and sugar to drippings. Stirring constantly, cook until bubbly hot. In a large serving bowl, place lettuce and onions. Pour hot vinegar mixture over vegetables. Add bacon pieces and toss lightly. Season to taste with salt and pepper. Sprinkle chopped egg over salad and serve immediately.
Source: Richmond Receipts by Jan Carlton
I found this recipe on the web. It seems to be a standard for this type of salad and was close to memories mother has of Grandma Leipper's recipe. - DLLHeat 1 cup cranberry juice, dissolve gelatin, add other cup of juice, put in refrigerator and let partially congeal. Add celery, nuts apples, pour into molds
Add pineapple juice to rhubarb and bring to a boil. Remove from stove and add Jello. Cool, add apple and nuts. Poor into mold and chill. Serve with cream cheese dressing made by thinning 1 small package cream cheese with 1/4 cup pineapple juice. Excellent with meat.
Mix all ingredients thoroughly.
Cut tomatoes in 1/4 and puree, then blend in blender in batches together with the chopped onion and red pepper. Strain through a course sieve to eliminate tomato skins. Pour into a large enameled pot. Cook mixture over low flame stirring often, until it has thickened considerably (as long as 1 hour).
Wrap allspice, cloves, cinnamon and celery seed in cheesecloth and put them in small pot with vinegar. Heat vinegar and bag of spice together for about 30 minutes then remove bag of spices.
Mix spiced vinegar into tomato puree and simmer on low heat for about 15 minutes, stirring occasionally. Add cayenne, brown sugar, honey, mix well. Simmer on low heat for 20 minutes or until thickened.
Place in large bowl. Add 10 cups water. Soak 24 hours. Add 12 cups sugar. Bring to a boil. Turn down heat and slow boil for 3 hours. Pour into jars.
This recipe was in Myrtle Cost Leipper's recipe box. I don't recognize the handwriting and I couldn't clearly read the name. - DLLChop all very fine mix and boil 1 1/2 hours
Bring water salt and vinegar to boiling point. Fill cucumber filled jars and seal.
In the original recipe, the ingredients were in one long list. I think Grandma Leipper meant for each jar to have the measured amounts of spices. - DLLGood with clams. oysters, crabmeat, lobster, or shrimp
Measure ingredients into glass jar. Cover and chill thoroughly. Makes 1 generous cup.
General Cleaning Suggestions
On Monday, wash: Tuesday, iron: Wednesday, bake and scrub kitchen and pantry: Thursday, clean the silver-ware, examine pots and kettles, and look after the storeroom and cellar: Friday devote to general sweeping and dusting: Saturday, bake and scrub kitchen and pantry floors, and prepare for Sunday
Beef Ragout -|- Casserole Corn Beef -|- City Chicken -|- Ham Casserole -|- Ham Loaf -|- Hasin Pfeffer -|- Ina's Beef Stroganoff -|- Ina's Sister's Beef Stroganoff -|- Jeannine's Stuffed Pork Chops -|- Leah's Meat Balls -|- Meatballs & Cabbage -|- Meat Loaf -|- Pork Chops en Casserole -|- Pork Chops and Rice -|- Pot Roast -|- Scrapple -|- Shipwreck Stew -|- Six in one Dish -|- Swiss Steak with Rice
Cut the beef into 1" cubes, coat with the flour. Brown in hot oil in dutch oven. Pour in the hot water, the beer, seasonings, carrots, celery, lemon peel strip. Stud the onion with the whole cloves and place in with the meat. Cover and cook gently for about 1 1/2 hours, stirring occasionally, until the meat is tender. Remove the onion with cloves and stir in the catsup.
You may add sliced mushrooms, artichoke bottoms, boiled and quartered or hard cooked egg yolks. Makes 6 servings. I usually serve with noodles.
Lightly dust roast with a couple of tablespoons of flour mixed with salt and pepper to taste. Chop onion and saute in large deep skillet, dutch oven or pan in a couple of tablespoons of oil, shortening or bacon fat on medium high heat. Add roast. When browned on both sides add enough water to cover. Cook on low heat for about 1 hour. Add vegetables and continue cooking till they are soft
From a 1930's "owner's manual" for a pressure cooker. This book belonged to Josephine Baecht Harrison (Jo). - DLLPour sauce over loaf and bake at 350 degrees for 1 hour.
Meatloaf is a family favorite. There are many varieties depending on what happens to be in the cupboard and refrigerator. Usually meat loaf contains the basic ingredients of ground beef, tomato sauce, onions, eggs, and bread. - DLLfrom Aunt Tress to Dana, July, 1958
Funny, I have recipes of Corinne that she's made a thousand times from her Swedish background. She likes the repetition, makes the same meal every Christmas. By the time I came along in the extended Leipper family there were many great cooks in the family and my claim to fame was to try something different. Aunt Tress was kind enough to say that was why she enjoyed coming to our house. It is still a characteristic of my cooking. I never do the same thing twice. - MLSMix and put in casserole. Mash some sweet potatoes, season with salt, cinnamon and spoon on top of first mixture and bake 30 minutes.
I feel very fortunate that we have a hunter in the family. Uncle Ted hunts all sorts of game animals like elk and antelope. Aunt Dorothy would do all the butchering. They both have developed the process of hunting and preparing game in such a way that you ended up with tender, delicious meat. I have especially fond memories of elk roasts. You just can't buy anything that compares. - DLLMix and wrap on skewers like chicken leg, then roll in cracker crumbs, then in egg and again in crumbs, brown in butter and steam or bake until done. Place an olive on the end of the skewer when ready to serve.
Beef-Steak For Winter Use. - Cut the steak large, and the usual thickness; have ready a mixture made of salt, sugar and finely powdered saltpetre, mixed in the same proportion as for corning beef: sprinkle the bottom of a large jar with salt, lay in a piece of steak, and sprinkle over it some of the mixture, as much or little more than you would use to season in cooking, then put in another slice, sprinkle, and so on till jar is filled, with a sprinkle of the mixture on top: over all, put a plate, with a weight on it, and set in a cool, airy place, where it will not freeze. This needs no brine, as it makes a brine of its own. Twenty-five or thirty pounds may be kept perfectly sweet in this way. Take out to use as wanted, and broil or fry as usual.
Hints for the Well - The condiments, pepper, ginger, etc. are less injurious in summer. Fat beef, bacon, and hearty food may be eaten more freely in winter.
Prepare a marinade with the first 7 ingredients in a sauce pan. Heat to boiling quickly. Cool. Put rabbit in a glass bowl cover with marinade. Cover bowl and refrigerate overnight.
Lift rabbit from liquid and drain slightly. Brown in hot butter medium heat (about 15 minutes) Reduce heat add 1/2 cup strained marinade. Cover and simmer 1 hour or until tender.
Add onion and a little more liquid, continue to simmer till very tender.
Make a paste of flour and water and stir into gravy (2 minutes) Stir in sour milk. Blend thoroughly heat just to boiling. Serves 3 or 4
Josephine Baecht Harrison (Jo)'s father was a chef in San Francisco in the late 1800's. This recipe probably came from him. - VHLcook covered.
Rub seasoning into meat. Dredge with flour and pound thoroughly. Brown meat in same pan. Place meat in roasting pan. Cover with onions. Add seasoning and water to cover. Bake 1 hour then cover meat with rice and tomato sauce. Cover and bake 1 hour. Serve on platter and garnish with beans.
To make meats tender - A spoonful of vinegar put into the water in which meats or fowls are boiled makes them tender.
Cook noodles. Brown onion and pepper add other ingredients. Put into casserole and top with crushed potato chips. Bake for 25 to 45 minutes at 375 degrees.
Select 6 or more tender and lean pork chops. Dip in egg and cracker crumbs and fry until nicely browned. Place in a casserole and pour over them 1 can peas (drained) and 1 can tomato soup. Cover with cracker crumbs and bake in a moderate oven 1 hour.
Brown pork chops in bacon drippings. Add cup of rice and brown. Add 2 cups hot water and stir. Cover and put heat on low. Stir occasionally. Simmer about an hour or until rice is tender. Salt and pepper to taste
Preheat oven to 350 degrees. Combine jam, apricots, honey, diced onion, vinegar, lemon juice , salt & pepper in medium bowl. Stuff pockets generously and secure with toothpicks. Bake in 9 X 13 pan for 30 minutes. Top each chop with reserved jam mixture and onion rings. Cover and bake for another 30 to 40 minutes.
Food for the sick Raw Beef Tea - Cut up lean, fresh meat, soak eight or ten hours in a small quantity of cold water. This is good after severe cases of typhoid fever.
Melt shortening in heavy pan. Arrange in layers first the onions, spuds, ground beef, rice and last celery and beans. Combine seasonings and water add to tomato sauce and pour over stew. Cover tightly and cook on high 5 to 10 minutes. Turn to simmer for 2 hours. Serves 8
The Laundry - Do not have beefsteak for dinner on washing or ironing days - arrange to have something roasted in the oven, or else have cold meat.
Cook over low heat for 30 minutes:
Add meatballs to sauce, cover and simmer for 1 1/2 hours. Add wedges of cabbage 15 minutes before serving. Serve with rice
This same recipe was originally made into stuffed cabbage rolls, but over the years my Mother would prepare it the "lazy way" by making it into meatballs instead. It tasted great either way. - ISPound flour mixture into meat with rim of a saucer. Heat oil in heavy dutch oven, medium hear. Brown meat, turning often. When brown push to side - add onion - cook until golden. Add soup 1 can at a time dilute each with 1/2 can water - stir till all lumps are gone. Cook over low heat for approximately 20 minutes. Just before serving add sour cream stir until all is melted, Serve over boiled noodles or rice
Stroganoff is one of my favorites. I use a similar method to these but I always include fresh mushrooms which I saute and I add about 1/4 to 1/2 cup of dry white wine or cooking sherry. I add these when I add the sour cream . - DLLFirst about 1 hour before serving: combine flour salt, pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of a saucer, pound flour mixture into both sides of the meat. Cut meat into 1 1/2 inch by 1 inch strips.
Second in hot butter in dutch oven, brown meat strips turning often. Add onions, saute till golden, add water and stir to dissolve brown bits in bottom of skillet. Add undiluted soup. Cook uncovered over low heat until meat is fork tender (about 20 minutes.
Third Just before serving stir in sour cream. Stir until dissolved - do not boil. Serve over rice, mashed potatoes or noodles.
This is from the letter above, written to Myrtle Cost Leipper. I don't know for sure who Flo is. - DLLI get piece of pork, say 3 lbs off loin end of ribs. Boil in plenty water until tender - then grind the meat - put back into broth season with salt and pepper. Have at least quart of juice, then I use 1 cup corn meal (dampened). Then it won't lump, add to meal and cook slowly for 20 minutes and mold. It's read to fry. I use yellow corn meal.
This recipe sure sounds a lot more edible than other scrapple recipes I have seen. Below is a description I found on the Casa de Scrapple Web site. - DLL"Revered across the vast and rugged plains of Pennsylvania as "Much More'n Just Parts!," Scrapple sits atop all others in the pantheon of breakfast meats composed primarily of the unmentionable.
First, a few more words for the uninitiated... Scrapple is a processed meat product composed of cuts and pieces of meat which -- for one reason or another -- will not make meals in themselves. The bulk of these come to us courtesy of the face, head, and chest cavity of the common hog. "
Place in pan greased with butter bake 10 minutes at 400 degrees. Broil to brown 1 minute. Sauce Heat to golden brown and remove from heat blend in 2 Tablespoons cornstarch and 1 Tablespoon brown sugar. 1 1/2 cups water add 2 chicken bullion cubes. Cook over low heat until clear. Stir in 1 can baby food apricots apple sauce. 1 cup seeded green grapes.
Both of these were in a letter to Mom in 1973 from Aunt Tress. - DLLCut chicken into serving pieces, sprinkle pieces generously with salt, pepper and paprika. In a skillet, brown chicken pieces well in butter (use part oil to prevent butter from getting too brown). Transfer chicken to a 3 quart casserole with a cover. Cook artichoke hearts until quite tender; drain. Arrange artichoke pieces among chicken pieces.
Add remaining butter to pan drippings, place onions and mushrooms in pan and saute just until tender. Sprinkle with flour and stir. Add chicken broth, wine, and rosemary. Cook, stirring until liquid is blended and slightly thickened. Pour over chicken, cover and bake in 375 degree oven for about 40 minutes, or until chicken is tender. Serves 4.
I serve over rice, but flat noodles may be used – VHL.Poultry - Do not feed poultry for twenty-four hours before killing; catching them without frightening or bruising, tie the feet together, hang up on a horizontal pole, tie the wings together over the back with a strip of soft cotton cloth; let them hang five minutes, then cut the throat or cut off the head with a very sharp knife, allow them to hang until the blood has ceased to drip. The thorough bleeding renders the meat more white and wholesome.Dad often invited visiting dignitaries home for dinner, sometimes with minimal notice. Mom and I had a system - First we would stare in the frig and freezer, then at the can goods (pantry loosely speaking). Then we would come up with some sort of menu. It seems to me going shopping in a hurry to get something for dinner for visitors very seldom happened. Anyway Mom was excellent at using what was on hand to create special dinners. She often got compliments and it seems visitors appreciated a home cooked meal, especially if they were from foreign countries or had been traveling a lot. Us kids were included most of the time and it was a great learning experience to listen and to observe cultural differences. One such visit was when Jacques Piccard came to dinner. He was so tall he had to stoop to get in the door. I could never figure out how he fit in a bathyscaphe. In 1960 He and Don Walsh descended into the Challenger Deep in the French-built, U.S. Navy-operated bathyscaphe Trieste. Piccard-whose father, Auguste Piccard, invented the bathyscaphe-and Walsh took the Trieste to a depth of 10,915 m (about 35,810 ft), the deepest descent in history. Dad is still in touch with Don Walsh. - DLL
Process the onion, garlic, lemons (or 1/3 cup lemon juice), the salt, pepper and thyme in blender until onion is finely minced. Baste chicken pieces liberally every 15 to 20 minutes while baking or broiling.
Beat the egg, butter, soy sauce, lemon juice, honey, add salt and pepper. Pour over chicken pieces. Turn chicken pieces while baking or broiling.
Those who entertain should remember it is vulgar hospitality, exceedingly annoying to guests, to overload plates, or to insist on a second supply. If the guest wants more, he knows that it is a delicate compliment to a dish to pass his plate the second time.
Simmer butter with green pepper and mushrooms. Add flour and blend. Add milk stirring slowly until blended. Add seasoning and finely diced chicken and cook over low heat stirring until it boils. Add egg yolk and pimiento and stir 2 minutes longer. Serve on biscuits or hot buttered toast. Yields 6 servings.
Dust chicken with flour mixed with salt; brown in hot shortening until crisp on all sides. Remove to casserole. Add green pepper, garlic, and onion to pan; cook until soft, then push to one side; add pineapple, brown in pan drippings. Sprinkle 2 tablespoons of the flour-salt mixture over the onion; stir until blended, then stir in the wine; add raisins, chili pepper, and water. Pour mixture over chicken in casserole, cover. Simmer gently or bake at moderate heat until chicken is very tender - about 2 hours. Serve with hot cooked rice and garnish with almonds and avocados.
Source: The Everything Cookbook, Galahad Books
Shred one small jar of chipped beef, line a shallow pan with it Wrap 12 half chicken breasts, boned and skinned, with 12 slices bacon Place on chipped beef Mix 1 can mushroom soup with 1/2 pt sour cream Pour over top. Add 1 can mushrooms Bake at 250 degrees for 3 hours
There was a Cliff's Poultry in Pacific Beach where we always got our chickens and fresh turkeys - this was Cliff's favorite. I like it because the leftover makes gourmet chicken salad or lunch with rice - MLSIn large skillet brown chicken on all sides in butter and olive oil; remove from pan. Brown onions and garlic. Add tomatoes, tomato paste, seasonings, and wine; bring to a boil. Add chicken. Reduce heat to simmer; cook 1 to 1 1/2 hours or until tender. Yield 4 to 5 servings.
Source: The Encyclopedia of Creative Cooking
Divide broth with gelatin into 2 portions let cool. In one portion put chicken and in the other the whipped cream. Put in layers with eggs, olives and parsley for trimming. Use about 2 Tablespoons salad dressing with lemon in cream.
One of the many positions Mother has held in almost 30 years as a Girl Scout volunteer was trainer. She and B.J. excelled in outdoor training for leaders. They developed a well choreographed program that included a variety of outdoor cooking skills and some creative as well as some standard recipes. This overnight training was often held at Mom and Dad's house in Hidden Hills. - DLLHeat butter in saute pan; put in chicken. Sprinkle with salt and pepper; brown on both sides. Put into a casserole with drained artichokes. Add onion and paprika to remaining fat; saute until onion is soft. Remove from heat; stir in flour. Return to heat and cook 1 minute. Gradually add water in which bouillon cube has been dissolved; stir until boiling. Remove from heat; add sour cream and wine. Reheat a few minutes without boiling. Pour over chicken. Cover; cook about 1 hour. Before serving sprinkle with bacon and almonds. Yield 4 servings.
Source: The Encyclopedia of Creative Cooking
To clean silver-ware easily - Save water in which potatoes have been boiled with a little salt, let it become sour, which it will do in a few days: heat and wash articles with a woolen cloth, rinsing in pure water, dry and polish with chamois-leather. Never allow a particle of soap to touch silver or plated ware.
Rinse chicken, place in large pot,cover with water. Add carrots, celery, onion, thyme, rosemary, 2 tsp salt, and pepper. Bring to boil, reduce heat and simmer. Combine flour, baking powder, 1 tsp salt and parsley in bowl. Cut in shortening until resembles course meal. Add milk and stir briefly with fork. Add only enough millk to make dough hold together. When chicken has simmered 20 minutes (or until done - no pink, tender when poked with a fork), drop spoonfuls of dough on top of bubbling broth. Cover and steam for 20 minutes without lifting cover.
Source: Fanny Farmer
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces. For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips. Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.
Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings, depending upon appetites.
Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
Chicken and Dumplings is the first recipe Dad thought of when I asked him about his memories of his Mother's cooking. It is also a favorite of Janet's - DLLCombine all of the spices in a bowl. Butterfly the shrimp by slicing along the vein half-way through. In a large saucepan, over medium heat, partially melt the butter. Place the shrimp in the pan and shake in a circular motion without utensils. Add scallions and spices. Cook until shrimp curl. Add mushrooms. Cook no longer than 1 or 2 minutes more. Serve over brown rice.
Source: (from Ovens of Brittany Restaurant, Madison, Wisconsin) Brian Ehret Newsgroups: rec.food.recipes
Can use 1/2 the peppers if you like it a little less spicy. Also I find you need to add the mushrooms when you add the shrimp or they don't get done enough. Can also saute the mushrooms separate then add. - DLLPeel and devein shrimp. Melt butter in 1 1/2-quart baking dish and add next 7 ingredients plus 1/4 tsp. salt. Reserve 2 Tbsp. butter sauce. Add shrimp to baking dish and stir to coat. Add reserved sauce to bread crumbs and sprinkle over shrimp. Bake at 450F for 15 minutes.
Source: gilcat2@aol.com (Gilcat2) Newsgroups: rec.food.recipes
Shrimp are my favorite seafood. They are also one of Brittany's favorites. These are two recipes I got from the web. The first, I had to try because of the name but how can you go wrong with shrimp and mushrooms. - DLLWipe fish inside and out with paper towel. Combine garlic and salt and rub fish inside and out with this mixture. Saute onion in oil till golden. Add tomatoes, allspice, coriander and cayenne. Simmer 5 minutes. Put fish in oiled baking dish, sprinkle peppers, olives, lime juice over it. Cover with tomato-onion mixture. Bake at 350 for about 30 minutes.
Cut eggplant in half lengthwise, parboil in salted water until just tender. Remove from water and scoop out centers. Place shells on baking sheet. Chop the garlic, onion and celery fine and saute in the shortening/oleo.
Drain shrimp saving the juice. Mash the garlic, onion, celery, eggplant, shrimp. Add toast crumbs, saving out 1-1/4 cups crumbs for topping. Add the beaten eggs, Worcestershire sauce, spices, parsley, and lemon juice to eggplant mixture. Add salt and red pepper, mix, add strained shrimp juice to make a soft consistency.
Place mixture in shells, dust well with crumbs. Place ring of lemon on top of each, sprinkle with the minced parsley, place pat of butter on lemon ring, sprinkle with paprika. Bake until brown in medium oven for 30 to 40 minutes.
This is a recipe that I got in College Station, Texas, when I was to help cook for a University function. VHLDissolve yeast in warm water, stir in oil. Sift dry ingredients into yeast mixture, blend thoroughly. Turn dough onto lightly floured board, knead until smooth and elastic. Place in large bowl, let rise until double in bulk, (about 2 hours). Turn out onto floured board, knead a bit then cut in half. Roll and stretch each half to make a thin shell in a 14 inch pizza pan. Fill with appropriate filling and bake.
For filling, pour a can of tomato sauce over pastry, slice Italian sausage and arrange; then slice Mozzarella cheese and arrange over the tomato sauce. Sprinkle generously with Parmesan and oregano. May use mushrooms, anchovies, green pepper strips, or whatever to your taste.
One of Dad's good standbys - JGRCrumble the bacon, ham or sausage into the baked pie shell. Add the cheese. Beat the eggs, add the milk and stir. Pour into the shell on top of the bacon and cheese. Bake about 45 minutes on a cookie sheet.
Drain and flake tuna, slice olives in thirds. Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Beat eggs, add milk, add to tuna mixture, mix thoroughly. Spray 6 muffin cups with Pam, or grease with shortening. Divide tuna mixture into the cups. Bake in 375 degrees oven 15 minutes or until lightly browned. Loosen with spatula and arrange on serving plate. Serve with Tangy Butter Sauce. Makes 6 servings.
This recipe will work just as well in a casserole dish or bread pan as the muffin cups.
If girls were taught to take as much genuine pride in dusting a room well, hanging a curtain gracefully, or broiling a steak to a nicety, as they feel when they have mastered one of Mozart's or Beethoven's grand symphonies, there would be fewer complaining husbands and unhappy wives.
Brown the onions and hamburger in the oil. Add the salt, paprika, garlic and flour, stir; add the rest of the ingredients, pour over the cooked noodles.
Brown beef in a skillet. Add salt and pepper and juice from canned tomatoes. Cook till liquid evaporates. Saute onions in butter till yellow. Place a layer of baked beans a layer of cooked beef, and a layer of tomatoes and onions in a buttered 2 quart shallow casserole. Repeat layers and add red wine over the top, sprinkle with bread crumbs and cheese. Place foil over the top and bake at 350 degrees until brown and bubbly. Can make this a day before and bake when ready to serve. Serves 25.
Cook bacon until crisp, remove from pan and set aside. Discard all but 3 Tablespoons of drippings. Put leeks and water in pan. Cook over high heat, stirring until water evaporates and leeks are tender and slightly browned. Beat eggs with canned milk, add bacon mixture and salt to taste. Pour into pastry shell. Bake on lowest rack in a hot oven (400 degrees) for 25 minutes or until crust is browned. Let stand before serving.
Sift and measure 1 and 1/4 cups regular or all purpose flour into a bowl. Add 1/2 cup (1/4 lb.) butter and 1 small package (3 oz.) cream cheese. Cut into flour with a pastry blender until particles are no larger than small peas. Mix in egg thoroughly with a fork. Shape dough into a ball with your hands and flatten into a round cake.
Roll out on a floured board until just large enough to fit into a 9 or 10 inch pie pan (this pastry will be slightly thicker than typical of a regular pastry). Fit dough into pan and crimp rim. Fill and bake as directed in recipe. Makes a 9 or 10 inch pastry shell.
Soften tortillas in hot oil. Put a dab of cheese and a spoonful of chili on each tortilla and roll. Place rolled tortilla, seam side down in baking pan. Pour enchilada sauce over all. Sprinkle with cheese. Bake. This is a good short cut recipe.
Trips to California always included a stopover in Kingman to visit Aunt Dorothy and Uncle Ted. One expectation was that sometime before we left, Aunt Dorothy would fix her enchiladas. She would often make her own chili to use in this recipe. - DLLCut veal into small pieces. Stew until tender. Remove from liquid and flour. Fry in shortening, add chopped onions and saute till tender, add chili powder and flour. Stir. Add stock from meat to make thick gravy. Put through meat grinder hominy with salt. Butter baking dish, alternate layers of hominy with layers of meat with olive pieces between layers. Bake 40 minutes.
No mother, who has the happiness of her daughter at heart, will neglect to teach her first the duties of the household; and no daughter who aspires to be queen at home and in her circle of friends, can afford to remain ignorant of the smallest details that contribute to the comfort, peace and the attractiveness of home.
Diane L. Leipper
Mix cornmeal to a paste with 1 cup cold water. Add 1/2 teaspoon of the salt to 2 1/2 cups boiling water and stir in cornmeal paste. Slowly cook (about 1 hour). Brown onion in fat, add garlic and meat and brown. Season, add tomatoes, cover and simmer gently for one hour or until the meat is tender.
Grease a flat pan and add part of the mush. Pour in the meat mixture, add the olives and either cover with the remaining mush or add the mush in large spoonfuls onto meat mixture. Bake at 350 degrees for 30 minutes.
Source: El Molino Best Recipes
Preheat oven to 400 degrees. Combine corn bread mix and chili seasoning in a bowl. Mix lightly, add water and eggs. Mix until well blended and smooth. Spoon into a well greased 21/2 qt. ring mold. Bake for 30 minutes, or until done. Cool slightly. Combine chili, olives, onion and pineapple in a large saucepan.
Cook stirring occasionally until thoroughly heated. Turn out corn bread onto hot platter. Fill center with the chili mixture. Sprinkle with cheese. Makes 10 to 12 servings.
Bad Smells - Articles of clothing or of any other character, which have become impregnated with bad-smelling substances, will be freed from them by burying for a day or two in the ground. Wrap up lightly before burying.
I often add sliced black olives to the mixture. I usually make my own sauce to dip the tortillas in.
Blend the 2 cups sour cream, 1 cup chopped onion, cumin, and 1 cup of the shredded cheese. Fry the tortillas in the oil and dip into the heated sauce.
In an ungreased casserole about 8 X 10 inches. overlap two tortillas at one end of the pan, allowing part of the tortillas to extend over the edge of the pan. Spread about 6 Tablespoons of the sour cream mixture down the center of the tortillas, and fold the extending sections down over the filling. Repeat this technique to fill remaining tortillas, placing them side by side and completely covering the pan bottom; use all the filling. Sprinkle the remaining 3 cups cheese evenly over the top. (You can cover and chill the casserole for 3 or 4 hours if you want to make it ahead).
Bake uncovered in a 375 degree oven for 20 minutes. Garnish with more sour cream spooned down the center of the Enchiladas and sprinkle with more green onions. Makes six large Enchiladas.
Source: Sunset Mexican Cook Book
Bake at 350 degrees about 1 hour, till casserole is bubbly and cheese on top is lightly brown.
I usually use the recipe as a base line only, adding ingredients and increasing amounts as it suits me. I sometimes add tofu to the ricotta cheese in the lasagna. I also add tofu to other recipes including soups, stews, meatloaf, tamale pie, etc. - DLLWith kitchen shears break centers of ribs on belly sides of lobster shells. Loosen meat from shells with fingers; leave meat attached near tail fins. Shell and devein shrimp. Scrub clams and mussels. Soak mussels in cold water 30 minutes to remove salty taste. Discard any that open their shells while soaking; drain. Place sausage in shallow skillet. Cover with water; bring to a boil. Boil 5 minutes; drain. Remove skin; cut into 1/4 inch rounds. Heat 1/3 cup oil. Fry sausage until brown on all sides and no longer pink. Remove from skillet; drain. Add remaining oil to skillet; heat thoroughly. Peel and chop onion; saute in skillet 10 minutes or until tender. Remove seeds and membranes from green pepper; dice.
Add to onions; saute 5 minutes. Stir in tomato sauce simmer until mixture thickens and holds its shape in a spoon. Add rice, saffron, salt, garlic powder, and pepper; mix well. Add boiling water; mix well. Bring mixture to a boil; reduce heat to simmer. Arrange lobster, shrimp, clams, mussels, sausage, pork, and chicken on top of rice mixture. Scatter peas and tomato over rice and meat; cover. Simmer 30 to 45 minutes or until rice is tender, shrimp and lobster meat turn white, and mussels and clams pop open. Remove from heat. Cover; let rest 10 minutes for flavors to mingle. Serve directly from pan. Yield 6 to 8 servings.
Source: The Encyclopedia of Creative Cooking
Brown some onions in bacon or chicken fat, until limp, but not brown. Add spare ribs and pigs feet, saute lightly. Add celery, carrots, allspice, pepper, salt. Add some water, simmer 1-1/2 hours until meat is tender. 1/2 hour before serving, add cabbage. May add a little tomato sauce.
Cook onions, celery and tomatoes until done. Run through a sieve. When all have been run through sieve, add 1/2 cup butter, 1/2 cup flour, moisten with water to make paste. Add 1/2 cup sugar 1/4 cup salt, 1/2 Tablespoon pepper. Heat and can. When you open, add canned milk.
Saute onion and celery in oil until soft. Add the tomatoes or tomato paste and stock, parsley, and seasonings. If you prefer a thicker soup, stir in the ground soybeans; if you like it thinner, add more stock. Simmer the soup while you prepare whatever beans you wish to add.
At least 30 minutes before serving the soup, add the cooked beans, the raw noodles or spaghetti and the cooked barley or wheat berries.
Cook the chopped vegetables until they are nearly done by steaming or cooking in as little water as possible. Combine with the soup about 10 minutes before serving, including any cooking water. The leafy greens should be added to the pot just 5 minutes before serving. Don't count them as part of the 2 cups of vegetables but add them in as extras, because they cook down to a fraction of their original volume.
After combining all ingredients, bring the soup to a boil, then simmer for a minute or two while correcting the seasonings. If you like, garnish each bowl with a spoonful of Parmesan cheese. Makes about 10 cups.
From: Laurel's Kitchen
Cover garbanzos with water. Soak overnight. Drain (optional step). Place garbanzos in a heavy saucepan. Add water. Bring to a boil over high heat. Cook covered 3 to 4 hours over medium heat until beans are tender. Drain and reserve stock till later.
Heat a heavy cast iron skillet over medium high heat. Add oil. Heat until a piece of eggplant added sizzles. Add eggplant. Fry 3 - 5 minutes to a side until lightly browned. Remove from pan. Drain.
Place in a large heavy saucepan with fried eggplant. Cover. Bring to a boil over high heat. Reduce heat to medium low. Simmer 15 to 20 minutes until potatoes are just tender. Add garbanzos
While potatoes and eggplant are cooking, heat a cast iron skillet over medium heat. Add oil. Heat until a small piece of onion sizzles. Add onions and garlic. Stir and fry until onions are soft and transparent but not brown.
Add to garbanzos along with onions and garlic. Mix well. Cover. Simmer on low heat 3 to 5 minutes. Just enough to heat added ingredients and mix well with other flavors.
Add to stew. Mix well. Serve at once with pilaf and salad. Good cold for lunch. Freezes well.
From: The Thursday Night Feast
Red Ants - A small bag of sulphur kept in a drawer or cupboard will drive away red ants.
Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and limas. Add 10 cups cold water and bring to a boil. Cook on low heat, covered, for about 1 hour. Add salt, pepper, vegetables, and herbs. Turn heat down as low as possible and simmer another 30 to 45 minutes. Thin with additional water or stock if necessary. Makes about 8 to 9 cups.
Source: Laurel's Kitchen
Can add some cooked ham chopped into 1/2 inch squares or bacon cup in pieces- DLLSaute onion lightly in oil, with paprika. Rinse pinto beans in cold water and add them to the onion along with 4 cups of the water or stock, celery seed and bay leaf. Partially cover the pot and cook for about 1 hour. Wash and add kidney beans and limas, add more liquid too if too much has boiled away. Cook another hour still partially covered. Rinse and add the split peas, dill, salt and pepper. Be sure there is enough liquid to keep the soup soupy. Cook another hour partially covered. For Manybean stew you can add chunks of celery, carrots, potato, or whatever vegetables you like half way through the last hour. Makes 8 to 10 cups of soup.
Source: Laurel's Kitchen
Mix all ingredients except vinegar in soup pot (or crock pot) and cook on low heat until lentils are very soft, about one hour. Add vinegar at the end and serve. Makes about 8 cups.
Source: Laurel's Kitchen
Laurel's Kitchen is where I get most of my soup recipes. - DLLHeat oil in large sauce pan on medium heat. Add green pepper and celery. Stir and cook till tender. Stir in flour and cook one minute. Add tomatoes, stock and Old Bay Seasoning. Bring to a boil and then reduce heat to a simmer. Add gumbo file, fish, shrimp, clams, okra, salt, pepper and rest of seasonings to taste.
Continue simmering for 15 minutes. Serve over hot rice. Makes 8 one cup servings
Source: The Creole Cookbook
The alternate spices come from the Creole Cookbook. The basic recipe was in a Schwan's products book VHLCombine first 2 ingredients. Stir well. Spread over both sides of eggplant slices. Combine crumbs, cheese, and seasoning in shallow bowl. Dredge eggplant in crumb mixture. Place slices on baking sheet coated with spray. Bake at 425 degrees for 12 minutes, turn over and bake 12 minutes or until brown.
Cut up cook squash until tender and dry mash and mix with rest ingredients. Bake in custard cups top with cheese.
Dice eggplant into 1-inch cubes and slice zucchini into 1/2-inch rounds. Chop onion coarsely and cut green pepper into squares. Use a heavy-bottomed saucepan with a lid. Saute the onion, garlic, and green pepper until they are soft; stir in the eggplant and zucchini and saute a few minutes more. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid. Serves 6 to 8.
Source: Laurel's Kitchen
Mom is the one who introduced us to Ratatouille. This is another one of those recipes that has several variations depending on what you have. DLLRoast, peal, and seed the chili peppers. Layer them alternately with the grated cheese in a deep, buttered 1 1/2 quart casserole dish. Mix the beaten eggs, butter, salt, pepper, and cumin powder. Pour this mixture over the peppers and cheese. Bake 35 to 40 minutes at 350 degrees. Serves 4 to 6
Source: The Deaf Smith Country Cookbook
Cook spinach and set aside. Brown onion and garlic in butter. add mushroom soup, Parmesan cheese, Worcestershire sauce, salt and pepper. Add this mixture to cooked spinach. Bake until hot thoroughly. About 20 to 30 minutes at 350 degrees
The Cellar and Ice-House - The cellar, when properly constructed and cared for, is the most useful room in the house and no dwelling is complete without one.
Cook whole zucchini a dente. Drain and allow to cool until you are able to handle them, then cut each zucchini in half lengthwise and scoop out seed into a small bowl. Mix the seeds with the cream cheese, onion, salt, and pepper. Stuff this mixture back into the zucchini halves; arrange them in a buttered square baking dish or pan. Spoon the sour cream evenly over the top of each. Sprinkle with paprika, if desired. Bake for about 10 minutes in a 325 degree oven. Serve immediately. Allow 2 zucchini halfs for each serving. Makes 6 servings
Source: Sunset Ideas for Cooking Vegetables
Soak beans overnight in cold water in large saucepan. Drain, return beans to saucepan. Cover with cold water. Heat to boiling. Simmer, uncovered for 1 hour or until beans begin to split. Drain beans and reserve liquid. Place beans in 2 quart bean pot or baking dish. Add salt pork and onion slices to bean pot. Mix reserved liquid with brown sugar, molasses and salt in bowl. Pour over beans. Cover bean pot or baking dish. Bake at 350 degrees for 1 hour or longer. Makes 6 - 8 servings
Source: Ninety Years of Great Cooking
Mix butter and flour and add milk and stir till thick. Add cauliflower and egg yolks fold in the egg whites. Bake in greased baking dish in pan of hot water till firm.
Hints to the employed - Above all, do not think your work degrading. No work is more honorable. The happiness and health of the family depends on you and no lady or gentleman will "slight" you or "look down" on you because you work.In regards to the family of Uncle Jim, Bob Skidmore had a favorite potato pancake recipe which he made for a big family gathering at their house which was the last time I saw Dad. I think it was when Kenneth was visiting. MLS
First mince onion and pepper and fry slightly. Then wash rice and fry until light brown. Add strained tomatoes, cover closely and cook till done. Add a little hot water if juice is absorbed before rice is done.
Saute chopped onions in butter, add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together. Put a layer of rice mixture in greased casserole, then a layer of chilies (seeded and cut in strips), and 1/2 cup of cheese. Repeat, ending with a layer of rice. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle remaining 1/3 cup cheese over top, bake 10 minute longer. Serves 8.
I like to add the chopped dried fruits to the rice during the last 5 minutes or so of cooking, then saute the onion and nuts and add them to rice and fruit.
Serve with fresh steamed green beans.
From Diet for a Small Planet
Heat pan, add bacon and stir fry the eggs; remove from pan. Add meat and saute' simmer 2-3 minutes; remove from pan. Add oil and rice stirring frequently until lightly golden, then add salt and soy sauce. Return eggs and meat to rice; mix thoroughly. Add green onions, mushrooms and bean sprouts and saute 1 minute. Serves 6.
Source: Hawaiian Cuisine
When I was visiting friends in NM I had the opportunity to cook on a Great Majestic wood burning stove. The stove had beautiful cast iron ship medallions on the back which you could flip down to set your coffee or soup pot on to keep warm. It was a great stove for cooking beans. I would build a fire in the stove first thing in the morning, put on a pot of beans and let them simmer for hours. I have often wished I could have kept that stove but it wouldn't fit in a '59 Karmen Ghia. - DLLCook noodles till tender in 3 quarts boiling water and 1 Tablespoon salt, drain. Mix lightly cottage cheese, cream, onion, garlic, woshter sauce, etc. etc. Place in buttered baking dish, sprinkle with grated cheese, bake 40 minutes in moderate oven, 350 degrees.
Cook macaroni in unsalted water; drain and rinse with cold water. Combine macaroni, soup, cheese, olives, parsley; turn into a greased casserole and top with buttered crumbs. Bake in a moderate oven for 30 minutes. Serves 4.
Macaroni and cheese is one of my favorite things. As long as you have the basics - macaroni and cheese - you can vary or add ingredients to your hearts content. A recent (10/7/98) article in the local newspaper called M&C "the crown jewel of comfort foods." My only criteria is that it has to be from scratch and cannot come in any pre-packaged form - DLLUnless you have leftover mashed potatoes cook the potato chunks in fast boiling water until soft. Mash well with margarine, milk and salt. Save the potato water for bread making. Cut broccoli into flowers and stems. Peel and slice the stems in 1/4-inch rounds. Wash spinach thoroughly and cut into bite-size pieces. Preheat oven to 350 degrees. Saute onion in oil. Add broccoli, green pepper, and carrots and then the basil and bay leaf. Stir well and add tomatoes. Bring to a boil, cover and turn heat to low and simmer for 15 minutes or until vegetables are just tender. Stir in spinach. Add salt. Put vegetables into a 9" X13" baking dish. Spread potatoes over top and bake for 10 to 15 minutes, until the potatoes are piping hot. Shake paprika over top before serving. Serves 4 to 6
Source: Laurel's Kitchen
Preheat oven to 400 degrees. Prepare Basic Pastry dough (use favorite pie crust recipe). On lightly floured board, roll out dough until it is about 2 inches larger than an inverted 10-inch deep-dish pie plate. Fit dough into the pie plate. Trim to extend 1/2 to 1 inch beyond edge of pie plate, fold under and flute; do not prick the pastry shell. Bake 10 minutes or until lightly browned. Remove from oven; set aside.
Reduce oven temperature to 300 degrees. In medium saucepan, melt 1/4 cup butter or margarine. Blend in flour, dillweed, salt, and pepper. Stir in milk. Stir constantly over medium-high heat until mixture thickens and bubbles. Remove from heat.
Add cheese; stir mixture until cheese is melted; set aside. In a medium skillet. cook artichoke hearts, pimiento and green onion in 1 Tablespoon butter or margarine until onion is tender. Drain, if necessary; set aside.
In a large bowl, beat egg whites and cream of tartar with electric mixture on high speed until stiff peaks form. In small bowl, beat egg yolks with electric mixer on high speed until thickened and lemon-colored, about 5 minutes. Gradually beat cheese mixture into egg yolks. Pour egg yolk mixture over beaten egg whites and fold together gently.
Spoon artichoke mixture into bottom of pastry shell. Pour souffle mixture over artichoke mixture. Bake 45 to 55 minutes or until a knife inserted in center comes out clean. Serve at once sprinkle with Paprika to taste and serve with Chicken Parmesan Sauce.
Source: Brunch Cookery
In a medium saucepan, melt butter or margarine. Add onion and pimiento. Cook until onion is tender. Blend in flour, salt, and pepper. Stir in milk and chicken broth. Stir constantly over medium-high heat until mixture thickens and bubbles. Stir in chicken and Parmesan cheese; heat through. Makes 2 3/4 cups of sauce.
Can also be used for pastry shells or over toast.
To preserve game and poultry in summer, draw as soon as possible after they are killed, wash in several waters, have in readiness a kettle of boiling water. Plunge them in, drawing them up and down by the legs, so that the water may pass freely through them ; do this for five minutes, drain, wipe dry, and hang in a cold place; when perfectly cold, rub the insides and necks with pepper; prepared this way, they will keep two days in warm weather, when washed thoroughly.
Cook brown rice with soy grits according to standard procedures. When the rice is about done prepare the rest of the ingredients. Melt butter in large frying pan. Saute cashews, apple, and raisins in butter. Add curry powder. When rice is done mix in with sauted ingredients heat through and serve. Can serve with yogurt.
From Diet for a Small Planet
I often vary this recipe by adding spinach, kale, chard or other greens, using cheddar or jack cheese and cooking it all in a frying pan instead of broiling. Anita is the one who introduced me to Frittatas - DLLIn an 8-inch ovenproof skillet, cook bacon until crisp. Drain on paper towels. Reserve 2 Tablespoons drippings in skillet. Crumble bacon and set aside. Cook zucchini, green pepper and onion in reserved bacon drippings until tender. Stir in cooked macaroni, celery salt, oregano, pepper and bacon.
Preheat broiler at moderate temperature. Poor eggs evenly over zucchini mixture in skillet. Cook over medium heat until bottom is set and slightly browned, about 5 minutes. Place under preheated broiler about 3 inches from the heat; broil 2 minutes. Sprinkle with Romano cheese. Broil 1 or 2 minutes more or until top is set and lightly browned. Serve in wedges topped with sour cream or chili sauce. Makes 4 to 6 servings.
Source: Brunch Cookery
Rinse and drain millet. In pressure cooker or pot, heat oil and saute onion briefly. Add millet and continue to saute. Add remaining ingredients, cover and bring to pressure or boil. Turn heat low to pressure cook for 15 minutes or boil for 1/2 hour. No flame spreader needed. When millet is done, while still hot, puree mixture in food processor of Foley Food Mill (ricer) until smooth, or mash ingredients well. Transfer to serving bowl and allow to sit for about 10 - 15 minutes before serving for texture to firm up to proper consistency. Serve with gravy poured over or at the side.
Variation - Casserole - Preheat oven to 350. Prepare as above reserving 1 teaspoon oil, then transfer mixture to corn-oiled pie pan or casserole dish. Smooth surface. Mix remaining 1 teaspoon oil with 1 Tablespoon soy sauce and drizzle it over tope. Bake for 1/2 hour. Let sit 15 minutes before serving. Makes 9 servings.
Source: Meridith McCarty recipe
To prepare gravy, in skillet or saucepan heat oil, add flour, and stir until oil is completely absorbed. Set pan aside to cool, about 15 minutes. Mix remaining ingredients except parsley and gradually add liquid to flour stirring with a wire whisk to avoid lumping. (Gravy should be no more than 1 inch deep in pan in order for it to cook in this brief amount of time.) When all liquid is added, bring mixture to boil, stirring occasionally. Lower heat to simmer uncovered until desired consistency is reached, 10 - 15 minutes. Stir in parsley in last 2 minutes of cooking. (For larger amounts, increase ingredients proportionately, but allow more time for cooking, about 1/2 hour for 4X recipe.
Preheat oven to 350 degrees. Combine flour, salt, garlic powder. and pepper. Start layering other ingredients beginning with a layer of potatoes then sprinkle some flour mixture (then onions and ham and cheese) then repeat until all ingredients are used. Pour milk over potato layers, dot with butter, (add last layer of cheese) sprinkle with paprika and place in oven. Bake for at least 1 hour or until potatoes pierce easily.
Source: Kenmore Micro/Convection Cooking
Sometimes I precook the potatoes a little before layering. This cuts down on cooking time and ensures potatoes get done. - DLLSlice squash into thin length-wise planks. Cut onion into thin circles. Dice garlic. Melt butter in large frying pan then add onion and garlic. Saute until just tender then add squash and herbs. Mix thoroughly, add a little water if necessary. Put lid on pan and simmer on low until squash is tender.
This is a recipe I made up myself and it turned out so good I decided I better write it down. - DLLMix brown sugar flour and shortening as for pie crust. Take out 1/2 cup for topping. Put soda in buttermilk and add to flour mix. Add salt, stirred egg, then beat. Add raisins and/or nuts. Pour into greased 8" square pan. Sprinkle on topping. Bake in moderate oven about 25 minutes until done.
This was so good. Mother made it on camping trips occasionally. Dorothy and I just don't have the knack to make it like Mother made it. - VHL Since moving to Reno, I have had disastrous results with cake baking at 5,000 ft. I found out a hotter oven, by 250, reducing leavening by half helps and that cakes may take a little longer to bake.Cream sugar and butter. Add eggs, beating after each one. Add mashed potatoes. Sift flour with cocoa, cloves, cinnamon, nutmeg, baking powder, and salt. Add alternately with milk. Add vanilla. Fold in nuts. Pour into greased and floured cake pans.
Bake at 350. Check at 25 minutes. Frost with chocolate frosting.
The Laundry - In the summer, clothes may be washed without any fire by soaking overnight in soapy soft water, rubbing out in the morning, soaping the dirty places and laying them in the hot sunshine. By the time the last are spread out to bleach, the first may be taken up, washed out and rinsed. This, of course, requires a clean lawn.
Sift flour; Combine dates and soda, add boiling water, let stand. Cream shortening and sugar, add eggs; add flour alternately with the date mixture; add nuts. Pour into a loaf pan, bake at 325 degrees for 45 minutes.
Sift dry ingredients. Melt chocolate in water. Cream butter and sugar; add egg yolks one at a time; add chocolate mixture and vanilla; add flour alternately with the buttermilk. Fold in beaten egg whites. Bake at 350 degrees for about 30 minutes. Cool cake before frosting.
Mix all ingredients except last two, in a saucepan, cook over medium heat, stirring constantly till thickened, about 12 minutes. Remove from heat, add the coconut and pecans, beat until cool. Frost cake.
From the Baker's Chocolate wrapper
This is one of Gramp Harrison's favorite cakes. He usually requested it for his birthday - DLLCream butter and sugar, add eggs and beat. Add jam and mix well. Add flour sifted with dry ingredients alternately with sour milk. Bake in 350 degrees oven for 25 -30 minutes.
Those who raise their own melons will need no instruction on the subject of serving and eating them. After the fruit is well grown, a good shot-gun and a keen eye on the "patch" is all that is necessary to secure a ripe crop.
Combine 1 cup sugar, 1 egg, 1 cup cocoa and 1 cup water. Boil for 5 min. Set aside. Cream 1/2 cup butter with 1 1/2 cups sugar and 2 eggs. Add 1 teaspoon vanilla. Dissolve 1 teaspoon baking soda in 1 cup water. Add water to butter alternately with 2 cups flour. Add cocoa mixture and beat well. Bake in moderate oven. Single or double layers.
Dean and his sister always requested this for family potlucks. - MLSDissolve sugar in the sour milk, add egg. Melt the chocolate and butter, add to the milk mixture. Add dry ingredients, beat well, add vanilla. Turn into an 8x8 pan and bake for about 35 minute at 350 degrees.
Combine all ingredients and beat for 4 minutes. Pour into greased 9x13 pan. Bake in 350 oven for 35 to 40 minutes. Remove cake from oven and punch holes all over with a fork while still hot. Pour lemon sauce over top of cake
Mix powdered sugar, lemon juice, and rind. Pour over warm cake.
Lemon Jello cake was also submitted by Karen as one her Mother, Leah Leipper Grosse often made. - DLLHints to the employed
Be neat in person and dress
Do not waste time in gadding about and gossip.
Always follow your mistress' plan of work, or explain why you do not.
Never tell tales out of the family, or repeat in one what you have seen in another.
Stir shortening, add dry ingredients, add 3/2 cup of milk and mix. Beat 2 minutes. Add eggs and remaining milk, Beat one minute more. Bake in layers or 13 X 9 X 2 pan at 350 degrees for 25 minutes for layers or 35 minutes for sheet cake. Frost with boiled icing and coconut.
Mix butter & brown sugar in skillet. Arrange pineapple & pour in batter. Bake 50 minutes at 350 degrees.
Jeannine Rupert contributed this recipe. It was from her mother's recipe box. the recipe below was written by Leah - DLLCream butter and sugar, add eggs, beating after each egg. Add molasses. Sift together dry ingredients. Add alternately with milk. Pour into a greased and wax lined pan. Bake in a moderate (350) oven for about 45 minutes.
Lemon Sauce tastes great on just-out-of-the-oven gingerbread
From: Old Aunt Dinah Cook book
Combine all ingredients in medium saucepan. Heat to boiling over medium heat, stirring constantly. Serve warm
Source: Betty Crocker Cook Book
Bake in loaf pan
Bake in layers
Put dry ingredients in an ungreased 8x8x2 pan. Pour in other ingredients over top. Mix well with a fork. Bake at 350 degrees for 30 minutes.
Janet got this recipe from a friend. - DLLCream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flavoring and flour gradually. Pour into greased and floured stem pan. Bake at 350 for one hour. Ice if desired.
A very old recipe given to Dana and Chris as a wedding gift 1972 by Elizabeth Hill DeYoung in Knoxville, Tenn., a relative of Chris' - MLSCore pears (do not peel) and chop fairly fine. Cream butter and sugar; beat in the eggs till blended. Sift the flour, soda and salt, add alternately with the cooled coffee; fold in the pears. Pour in a greased 13x9x2" pan, sprinkle with the streusel topping. Bake in a 350 degrees oven about 45 to 50 minutes. Best served fresh from oven.
Mix as for pastry till crumbly, work in 1/2 cup finely chopped pecans or walnuts.
Strawberry Angel Food Cake is one of our family favorites. It was a highly requested birthday cake. Mom says she got it from Leah - DLLMix and cook the cake according to directions on the package. Clean and destem strawberries. Slice berries in half, including large ones. Whip cream till stiff, add berries gently, (may add a little sugar) refrigerate until cake is ready to spread. When cake is cool slice it in half horizontally. Add a layer of berry cream mixture on bottom layer. Add top layer and cover with remaining berry cream mixture. Decorate with remaining berries. Chill till ready to serve.
Aunt Tress made angel food cake from scratch. She always brought one to family gatherings - delicious! - VHLMix ingredients, adding enough flour to make a cake type batter. Pour batter into greased pan; bake at 350 degrees till done about 25 minutes.
Thinking about Aunt Tress. She married a baker and they had a cafe in Oklahoma which is where she learned to bake by weight. She liked to make her own noodles and served us chicken noodles several times. She used the left over egg whites for angel food cake. Unforgettable! - MLS I think that this recipe came from some friends of Josephine Baecht Harrison (Jo). VHLCream shortening and sugar together, add egg, beat. Heat pecans in a little butter. Dissolve soda in the hot water. Sift the flour with the dry ingredients, add alternately with the applesauce and soda. Add the vanilla, beat well. Fold in the raisins, gum drops and pecans. Pour into a greased loaf tin that has been lined with wax paper. Bake in a slow oven 300 to 325 degrees for about 1 hour.
Flavoring, Extracts, Fruit-juices, Etc
The following directions for the preparation at home of extracts, etc., are contributed by a trustworthy and experienced dealer, and may be relied upon. Of flavoring extracts put up for the general market, almond and peach are seldom pure, and are sometimes even poisonous. The other kinds are less liable to be adulterated.
To prepare vanilla, take one ounce of fresh vanilla beans, cut fine, and rub thoroughly with two ounces granulated sugar, put in a pint bottle, and pour over it four ounces pure water, and ten ounces of ninety-five per cent deodorized alcohol. Set in a warm place, and shake occasionally for fourteen days.
To prepare lemon, cut in small pieces the rinds of two lemons, put in a four-ounce bottle, and fill with deodorized strong alcohol, set in a warm place for a week; then put tow drams fresh oil of lemon, four ounces of deodorized strong alcohol, and the juice of half a lemon, in a bottle of sufficient size to hold all; the strain in the tincture of lemon peel.
Beat the first ten ingredients (to apples), for 2 minutes. Stir in the apples, raisins and walnuts. Pour into two greased 9" cake pans. Bake for 45 minutes at 350 degrees. Frost with whipped cream (about 2 cups).
The Wally Byam Caravan Club (Airstream trailers) has been a source of many memorable meals in our family and the sources of a lot of recipes. Bryan and Josephine Baecht Harrison (Jo) started what has become a three generation tradition of belonging to the club. I remember the club pot lucks were always a special event with Grandma and Gramp Harrison. Happy hours also a club tradition, produced a wide variety of appetizers and other before dinner treats. Several of Grandma's recipes came from club members or people she and Gramp met while traveling in their trailer. There are also recipes that Mom has gotten from members of the club she and Dad belong to. Bryan, Anita, Janet and I have had many opportunities enjoy some of those special pot lucks with Grandma and Gramp and with Mom and Dad. I guess now it will be Bryan and I carrying on the Airstream tradition and we will need to gather the next generation of club recipes. - DLLBeat eggs and sugar, add sifted dry ingredients, fruit and juice. Pour into 13" x9" pan, greased. Sprinkle top with 1/4 cup brown sugar and 1/2 cup chopped nuts. Icing: 1 cube butter, 3/4 cup sugar, 1/2 cup can milk, boil 2 minutes, add 1/2 cup coconut, pour on cake while still hot.
The Kitchen - In building fires (in the stove) concentration is the important point: 1st, the fuel should be concentrated, that is put together in a compact heap, and 2nd in a place on the grating where the draft can be concentrated upon it.
Beat the egg, add the juice drained from the cocktail, and the sugar. Mix the dry ingredients, and add to the juice mixture, add the drained fruit. Before baking, sprinkle the top with brown sugar and nuts. Bake at 325 degrees.
Myrtle Cost Leipper had this recipe, from Marguerite, I think it is Marguerite Cost. It is a version of the Cox recipe. VHLCream the brown sugar and butter, add the eggs one at a time, beating after each addition. Sift dry ingredients, add to egg mix alternately with hot applesauce. Fold in the dates and nuts. Bake.
Cook 3 minutes Add powdered sugar to thicken
Karen says her Mother Leah Leipper Grosse, put carmel icing on an applesauce cake that was in the Betty Crocker cook book. It is probably this same cake. - DLLMix all ingredients together, beat. Pour into a greased and floured tube pan. Bake at 350 degrees for 45 minutes, turn oven off, keep door shut, and leave cake in oven for another 15 minutes. Punch holes in cake with a fork, and sprinkle on a mix of 3/4 cup cream sherry and 2 cups powdered sugar.
Beat sugar, oil eggs and vanilla together until light. Sift together flour, cinnamon, salt, baking powder and soda. Slowly add to the above mixture till blended. Mix together the grated carrots, pineapple and chopped walnuts, and fold into batter. Bake in 3 9 inch layer pans or 2 7 X 11 inch pans for 40 to 50 minutes at 350 degrees. You can also add raisins (soak in warm water first, drain well and dry with paper towel)
Source: The Chloride Recipe Book
Grampa Harrison lived in Chloride for a while, an almost ghost town in the foothills off of the highway between Las Vegas and Kingman, AZ. This cookbook was compiled by the Ladies Auxiliary of the Chloride Volunteer Fire Dept. It has some excellent culinary information as well as great recipes. - DLLBake at 350 degrees for 45 - 60 minutes
Butter a 5 by 9 inch loaf pan; line with baking parchment or waxed paper, then butter paper; set aside. In a large bowl, combine dates, apricots, raisins, almonds, and walnuts. Stir in flour sugar, and baking powder to blend. Add to fruits and mix evenly. Beat eggs with vanilla to blend. Stir thoroughly into fruit mixture. Spoon batter into prepared loaf pan and spread evenly: press batter into corners of pan. Bake in a 300 degree oven until golden brown, about 2 hours. Cool in pan on a wire rack for 10 minutes, then turn out of pan. Peel off paper and let cake cool on rack. Wrap in foil: chill at least 2 days or up to 2 months. If desired, sprinkle the top of the cake with 1 tablespoon rum or brandy once a week. Makes 1 loaf.
Source: Sunset Magazine
Coarsely grate the peeled apple. Cream sugar, shortening, add eggs, beat till fluffy. Sift dry ingredients together, add to creamed mixture. Fold in the apples and the nuts. Turn into greased loaf pan. Bake in preheated oven, 325 degrees for 60 to 70 minutes. Cool before cutting.
Preheat oven to 400 degrees. To prepare shortcake, mix flours, baking powder, and salt well, then sift them together. Discard gritty part of cornmeal that remains in sifter or strainer. Add remaining ingredients to flours, and stir with a wire whisk to form a smooth batter. Transfer to corn-oiled, 8-inch square baking dish or a pie pan or cake tin. Bake until golden, for 20-30 minutes.
To prepare sauce, rinse whole strawberries in a bowl of cool water, drain, the pinch off and discard stems. Place kuzu or arrowroot and 1/4 cup juice in a small bowl and set aside. Place berries in cooking pot sprinkle with salt, and pour rice syrup and remaining 1/4 cup juice over berries. Bring to boil over medium heat, and continue to cook until berries are tender, about 5 minutes, stirring occasionally. Stir kuzu mixture, turn heat low, and add it to the pot. Carefully stir until a thick, shiny sauce forms, about 30 seconds.
To make tofu whipped cream, simply blend ingredients until creamy smooth. I usually do not boil the tofu for this topping as so little of it is used and boiling tends to make it firm up. If you do boil it ahead, store cream in blender and whip it up again just before service. For large amounts, mix all ingredients except water, then add it gradually until desired consistency is reached. Less will be needed. To put shortcake together let cake and sauce cool at least 1/2 hour before serving. Cut cake in 6, 9, or 12 squares or wedges to serve. Pour sauce over each serving of cake, and a dab of tofu whipped cream over sauce.
Make same shortcake as for strawberry shortcake. Add 1 1/2 cups blueberries to shorcake batter and prepare the following topping.
Or use peach, nectarine, or apricots - Make same shortcake as for strawberry shortcake but before baking include 5 plumbs (or other large stone fruits) halved and pits discarded. Lay halves cut side down on cake in rows, 3 by 3 in a square dish. Press plumbs into cake and bake as usual. Prepare the sauce which follows if desired.
Barbara Grosse
Use foil cupcake liners.
Mix cream cheese and sugar, add eggs and vanilla. Beat together. Fill each cupcake liner ½ to 2/3 full. Bake 20 minutes at 350 degrees.
After baking, top each cheesecake with canned cherry pie filling (one can, 3-4 cherries per cheesecake). Makes about 24.
You can use other kinds of pie filling. You could also try other kinds of cookies - gingersnaps and apple filling?
Barbara Grosse, David's wife, originally gave me this recipe. Foil cupcake liners can be difficult to find. I have the best luck at Christmas time.- KGSCombine syrup ingredients in a saucepan and bring to boil. Reduce heat and cook for five minutes. Set aside to cool. Mix cake batter ingredients together thoroughly. Pour in to 6X9 greased baking pan. Let sit approximately two hours or longer. Bake at 325 degrees for 30 minutes or until golden brown. Pour cold syrup immediately over hot cake. Let cool completely before cutting. Variations: Can add to cake batter- 1/4 cup finely shredded coconut, or 1/2 tsp. vanilla or rum extract, or 1/4 cup golden currants that have been soaked in warm water and drained.
Grease 2 8" square pans with sesame seed oil. Thoroughly mix cake batter ingredients and pour mixture in to pans. Sprinkle either sliced almonds or pine nuts over top of batter so that when baked and cut in to squares, each piece will have some nuts on them. Bake at 350 degrees for about 30-45 minutes, or until golden brown. Cut in to squares as you would brownies. Spoon cold syrup over hot Nammura until all of syrup is used. Let cool completely.
Beat eggs. Add rest of ingredients stirring well. Pour into unbaked pie crust. Bake at 350 about 1 hour until inserted knife comes out clean.
I spent a memorable weekend with Aunt Tress and Bob when I was 11 years old. She taught me to make pie crust. I remember I made a huge mess and her pie crust was rolled exactly to size with no excess flour on the board. Bob took me all over San Diego on the back of his motorcycle. DLSBlend together in a saucepan, first 3 ingredients. Stir in gradually 1 1/4 cup of hot water. Cook over medium heat until mixture boils and thickens. Stir a small amount of custard into egg yolks. Mix egg yolks with remaining custard and stir until it boils (about 2 min.). Remove from heat, add butter, juice, and rind. Cool and pour into baked shell. Top with meringue.
Mother (Josephine Baecht Harrison (Jo)) made exceptional Lemon Meringue Pie. I think this is one pie that she used the wire whip to beat the egg whites. VHLfor 9 inch pie
Beat egg whites and cream of tartar until foamy. Beat in sugar 1 Tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. To finish meringue pie heap meringue onto hot pie filling; spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake pie about 10 minutes or until meringue turns a delicate brown. Cool away from draft.
Betty Crocker Cook Book
Mother (Myrtle Cost Leipper) wrote the lemon meringue pie. This is one I have searched for, my favorite food. Mom made the best pies ever. MLSMix filling ingredients in order given. Pour into pie shell. Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean.
From the Libby's Solid Pack Pumpkin can
Quarter marshmallows, heat wine, dissolve marshmallows in hot wine. Cool and fold in whipped cream. Put in graham cracker crust. Chill in refrigerator overnight.
Bake at 450 degrees 15 min. then 350 for 20 or 35 min.
This recipe is from a colonial cookbook -- this is really great but it is labor intensive getting the berries - our builder thought it was the best pie he ever had - MLSVanilla Wafer Crumbs on top and bottom
Bake 5 min.
Melt 2 bars German sweet chocolate with 3 Tablespoons sugar 3 1/2 Tablespoons water. Cool Beat 4 egg whites stiff Beat 1 yolk at a time into the chocolate mixture (4x) Fold in egg whites. Let stand overnight.
Beat eggs slightly. Combine ingredients, then add eggs. Mix with pineapple and lemon juice. Pour into unbaked crust. Dot with butter. Cover with top crust. Bake in hot oven, 450 degrees for 10 minutes; then reduce heat to 350 degrees for 35 minutes or until pineapple is tender.
Source: Hawaiian Cuisine
Never clean house except in sunny weather; if cloudy in the morning, try to put it off till clear weather.
Beat until creamy - add 1 cup sugar gradually beating very well. Place in greased pie pan Bake 1 hour, 275 for 20 minutes, and 300 for forty minutes. Let it cool.
Beat 4 egg yolks until lemon colored add 1/2 cup sugar, grated rind of 2 lemons (2 teaspoon lemon rind) 3 tablespoons lemon juice (I double the lemon juice). Cook over double boiler until thick stirring constantly. Let it cool (cold).
Whip 1/2 cup cream add 1 teaspoon sugar and 1/2 teaspoon vanilla Cover crust with cream then spread custard over the cream. Let stand in refrigerator overnight.
Top with whipped cream if you like before serving (Corinne doubles the lemon custard part and adds lemon rind to the meringue before baking - MLS)
Lots of memories being served this and Chocolate Pie served at Corinne's and for my guests. MLSJosephine Baecht Harrison (Jo)
Mash cheese, add cream, sugar, salt, beaten eggs and lemon rind. Line ring mold or deep pie pan with crust, cover with crushed pineapple and sprinkle with raisins. Poor in cheese pulp. Bake in very hot oven (500 degrees) until crust begins to brown. Reduce to 350 and bake until custard is firm.
Spread cranberries in buttered 9" pie plate. Sprinkle with brown sugar, nuts, and coconut & raisins if desired. Beat egg until thick; slowly add granulated sugar, beating until blended. Add flour and melted butter; beat well. Pour over cranberries. Bake at 325 degrees for approximately 60 - 70 minutes.
Peel apples and cut into eighths. Place in saucepan with sugar, cinnamon, and water. Cook until apples are partially done, about 10 minutes. Place in deep 9 inch pie pan. Cream shortening and brown sugar. Add flour, baking powder and salt. Work with hands. Sprinkle over apples. Bake 45 minutes at 350 degrees. Serve warm or cold. Plain or with whipped cream.
*can use canned filling instead of apples, sugar, cinnamon, and water.
Can anyone translate this? It sounds good. - DLLCut shortening into flour and salt. Combine egg, water, and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until the flour is moist. This recipe will keep in the refrigerator for up to 2 weeks.
Jerry Moore is a friend of mine that I have known since high school. By coincidence she happened to move to Utah at the same time I did. I stayed with her and her family until I found a place of my own. To help me out she gave me a lot of cooking utensils, dishes and also some of her recipes that I had enjoyed while at her house. - DLLMix ingredients as listed, pour into greased pan, steam 4 hours.
You may need to add more buttermilk. You may add fruit (candied). Make about like you would for drop biscuits. This will make enough for about 4 meals for your family, you can wrap it and keep it then resteam it.
I usually put either into a mold or a coffee type pan, cover with foil, and place on a rack in a large pot. Pour in boiling water up about 2/3 on cans or mold. Put lid on pot, and then steam for about 4 hours - VHLThe hard sauce ingredients can be mixed to produce a thick paste that can be spread over the cut slices as they are served. Best when pudding is warm.
Good suet is hard to find - usually you get trimmings. The best suet is the kidney suet which can be found in old fashioned butcher shops, if you are lucky enough to find one. - VHLPut persimmons through a colander with milk, add eggs well beaten with the brown sugar. Grate the sweet potato - add. Sift the flour with the spices - add. Melt the butter - add. Pour into pan and bake in oven at 350 degrees. Bake for full hour.
Put rice and milk in double boiler (I just put in heavy pan on moderate heat V.L.), and bring to boiling point. Stir eggs, add a bit of hot milk, then pour eggs into rice mixture slowly, stirring constantly. Add sugar and cook a little longer until it thickens. Remove from fire. Add flavoring and pour into a bowl. Top with about 1 teaspoon cinnamon, 3 Tablespoon sugar, and dot with butter.
This is an excellent and often used method for finishing up left over rice. In fact Mom (Virginia) usually made extra rice to be sure there was enough for pudding. -DLLPut in oven proof casserole dish. Cook at 350 degrees for 45 minutes or until knife inserted in the middle comes out clean.
I have also put in with the leftover bread stuffs, a bit of plain cake or whatever. Can also add raisins – VHLLamp Wicks - To insure a good light, wicks must be changed often, as they soon become clogged, and do not permit the free passage of the oil. Soaking wicks in vinegar twenty-four hours before placing in lamp insures a clear flame. Felt wicks are best.
Place ingredients in blender and blend at high speed for 2 minutes. Pour into 4 dessert glasses. Top with whipped cream. Add Kirsch and grated orange rind.
Dale & I had dinner with the Haas' at the Naval Postgraduate School and she served this. - VHLSteam 2 hours
This needs to be steamed the same way as the plum pudding. Pour pudding into a mold or coffee tins and put aluminum over tops. place on grill in large pot and pour hot water in up to about two thirds up the mold.- VHLBlend sugar, cornstarch and salt in 2 quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Cool slightly and chill. Chocolate pudding: increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar-cornstarch mixture. Omit butter
Source: Betty Crocker Cookbook
Mix sugar, tapioca, milk, and egg in saucepan; let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla. Cools 20 minutes; stir. Makes 6 servings
Source: Minute Brand Tapioca box
One of Mother's classic cobblers was made on a camping trip in the East. We had obtained some fresh cherries at a roadside stand. Being as we were 'roughing it,' why bother to pit the cherries for the cobbler? We ate outside, anyway. It was delicious and you had plenty of time to enjoy every bite because you had to sort the pits out in the process of eating. - DLLWash berries. Combine sugar and flour; add to berries. Pour into a 2 quart casserole; dot with butter.
Roll biscuit dough made with 2 cups flour. Roll to 1/2" thick and to 1/2" of sides of casserole, place over berries.
Bake in hot oven-450 degrees about 15 minutes or until biscuit dough is done. Serve warm or cold with cream or sauce. Serves 6.
Kitchen Luxuries ª Waffle Iron, Spiral egg beater, A good lantern, Dish drainer, Fly trap, Meat chopper, Polishing iron, White Mountain Freezer (to make ice cream)
Canned milk or Whipping Cream
Mix strawberries with sugar. Dissolve strawberry gelatin in hot water. Chill till it begins to thicken, then fold in the strawberries. Whip canned milk (use cool whip in amount that seems reasonable) Fold into strawberry mix, turn into wet molds. Chill till firm.
Cool whip wasn't available at that time. I don't remember how to whip can milk - but I know that it is possible. - VHLLost Children - Label children's hats with the name and place of residence so that, if lost they may be easily restored.
Mix and Pat into bottom of 9 X 13 pan. Bake 10 - 12 minutes at 350 degrees
Pour on top of first mixture
Mix together pour on top of second mixture
Spread top with rest of cool whip Chill Freezes beautifully
Sift dry ingredients. Add butter and lard. Mix thoroughly. Add milk. Roll out about 1/2 inch thick. Add finely chopped apples after spreading dough with butter, cinnamon and sugar
I have memories of Mrs. Pickering, Jerry and I sitting on the back porch in the summer in Henderson TX making ice cream to finish off a real southern fried chicken dinner. - DLLMix as listed, pour into can, fill rest of can with regular milk. Assemble the freezer, stir until frozen. Enjoy.
Sift together flour and spices
Combine baking soda and molasses allowing room for expansion
Combine rum and water
Cream shortening and sugar
Completely mix the results of steps 1 to 4.
Roll dough to about a quarter inch thickness and cut into 4 to 6 inch diameter cookies. (coffee can works well as cookie cutter)
Bake in 375 degrees oven 10-12 minutes or until done. Yield is about 2 dozen 5" cookies.
These came from Black Uncle Joe "Frogger" in Massachusetts and appeared in a 40's era home magazine via Clementine Paddleford. - BRLMix together the shortening, sugar and molasses, stir in the milk and vinegar. Sift the dry ingredients together and add, mix well. Drop by teaspoonful on ungreased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. Remove from sheet in 1 minute. Faces take on droll expressions in baking.
From: Betty Crocker Cook Book
Source: Engineer's Cookbook
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
Note: If you have trouble with this recipe refer to the Toll House Cookies recipe.
I found this recipe on the web. It was submitted by James Glenwood Eaves@ SUPREME HIGH QUIRK OF FATE@ http://www.headfrst.com/headfrst@ - BRLBeat till creamy the shortening and both sugars, the vanilla and water. Beat in the eggs. Add the sifted dry ingredients, mix well. Stir in the chips and the nuts. Drop by teaspoonful onto a greased cookie sheet.
Mix together thoroughly the shortening, sugar and egg, add the vanilla. Sift together the dry ingredients and stir in. Drop by teaspoonfuls on lightly greased baking sheet. Bake until delicately browned. 375 degrees for about 8 to 10 minutes. About 3 doz. 2" cookies
From: Betty Crocker Cook Book
The Kitchen - A necessity in the kitchen, because a great protection against clothes taking fire, is a large apron made full length with a bib and sleeves.
Preheat oven to 375 degrees. Using electric mixer, beat butter and sugar together until light and fluffy. Add eggs, mix well. Combine oats, flour, salt and baking soda. Add to butter mixture in several additions; mix well after each. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 1/2 dozen.
This one comes from Robie. She discovered it and liked it so much she passed it on to me: - JGRSift dry ingredients into bowl. Mix shortening, egg yolk, milk, and vanilla in with fork. Form balls. Place on ungreased baking sheet. Press to 1/16 inch thick with greased glass dipped in sugar. Brush with beaten egg white and sprinkle with pecans. Bake 8 - 10 minutes at 375 degrees. Makes 5 dozen.
Mix together thoroughly the butter, sugar, egg yolk and vanilla. Sift together the flour and salt and add. Roll into 1" balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (3/4 cup). Place about 1" apart on ungreased baking sheet. Bake 5 min. Remove from oven. Quickly press thumb gently on top of each cooky. Return to oven and bake 8 min. longer. Cool. Place in thumbprints a bit of chopped candied fruit, sparkling jelly, or tinted confectioners' sugar.
B. J. Neighbours introduced these to me during one of our Christmas cookie baking marathons. She always puts jelly in the thumbprint, strawberry preferred. - VHLFrom: Betty Crocker Cook Book
Mix together thoroughly the shortening, sugar and eggs. Sift together the flour, cream of tartar, soda and salt and stir into the sugar mixture. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoon sugar and 2 teaspoon cinnamon. Place about 2" apart on ungreased baking sheet. Bake until lightly browned, but still soft. (these cookies puff up at first, then flatten out with crinkled tops.) 400 degrees for 8 to 10 minutes. About 5 dozen 2" cookies.
From: Betty Crocker Cook Book
Josephine Baecht Harrison (Jo)
Put oatmeal, cocoa, coconut and walnuts in a mixing bowl and mix well. Put butter and milk in sauce pan, bring to a rolling boil. Add vanilla. Quickly mix well into oatmeal mixture. Drop by teaspoons on wax paper. These are quickly and easily made and are fine for coffee hours or late evening refreshments in ? hall.
Mix together thoroughly the shortening, sugar, egg, and molasses. Sift together the flour, soda, salt, cloves, cinnamon, and ginger and add to the sugar mixture. Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place sugared-side-up, 3" apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard. 375 degrees for 10 to 12 minutes. About 4 doz. 21/2" cookies
From: Betty Crocker Cook Book
One of the first ideas the young housekeeper should divest herself of is, that because she is able, or expects some time to be able, to keep servants, it is therefore unnecessary to understand household duties, and to bear their responsibility.
Mari L. Stitt
Melt shortening. Remove from heat and cool. Add sugar, molasses and egg. Beat well. Sift dry ingredients together. Mix thoroughly. Chill. Form into one inch balls, roll in sugar Bake on greased cookie sheet @ 375 8-10 min.
Mix shortening and brown sugar together thoroughly. Stir in flour. Press mixture and flatten with hand to cover bottom of ungreased 13x9" pan. Bake 10 minutes in a 350 degrees oven. Then spread with the following topping.
Beat the eggs then stir in the sugar and vanilla. Mix the flour, baking powder, salt, coconut and nuts and stir into the sugar mixture. Spread onto the baked layer and bake for 25 min. more until topping is golden brown. Cool slightly, then cut into bars. 350 degrees 25 minutes. About 21/2 doz. 1"x3" bars.
From: Betty Crocker Cook Book
Cream sugar, shortening, add eggs, pumpkin and seasonings. Add flour, baking powder, spices, add raisins and nuts. Drop from spoon on baking sheet. Bake 15 minutes at 400 degrees F.
Melt the chocolate and shortening over hot water. Beat in the sugar and eggs. Sift together and stir in the flour, baking powder and salt. Mix in the nuts. Spread in a well greased 8" square pan. Bake at 350 degrees for 30 to 35 minutes until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly, then cut into squares. Yield should be about 16 2 inch squares.
From: Betty Crocker Cook Book
Cream butter and sugar until well blended. Add eggs, salt, vanilla, coriander seed and Carob powder containing melted butter. Beat vigorously. Sift baking powder with the flour. Add flour, milk and chopped nuts to mixture. Spread in a 9" x 9" pan lined with waxed paper. Bake for 30 minutes at 350 degrees. Cut brownies before they have cooled.
Source: El Molino Best Recipes
Shape into balls. Flatten with fork. Bake at 375 degrees for 8 minutes. Makes 4 dozen.
Combine 2 cups flour and yeast. Heat milk sugar, shortening, 1 teaspoon salt till warm. Stir constantly. Add to flour mixture along with eggs, orange peel and orange juice. Beat with electric mixer on low speed for 30 seconds, scrape often. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can.
Turnout on lightly floured board. Knead to make a moderately soft dough. Place in greased bowl, cover and let rise till double in bulk. Punch down and let rest 10 minutes.
Divide dough in halves or fourths. Divide each piece in pieces for body, head, 2 arms, 2 legs, 2 ears, and nose. Form into balls, flatten and then assemble with egg white with 1 Tablespoon water. Bake at 375 for 10 to 15 minutes.
Place flour, shortening and sugar in bowl, mix well. Pat and press mixture into large pan. Bake at 375 degrees for 15 minutes.
Beat eggs and sugar, add flour baking powder and salt. Stir in vanilla, nuts and coconut. Spread over baked pastry. Return to oven and bake at 325 degrees for 20 minutes. Cut while warm. Makes 3 dozen bars. This is a double recipe.
Jeannine also send a copy of this same recipe that her mother had written - DLLCut 1 cup butter into 2 cups flour. Stir in 1/2 + cup milk until mixture holds together. Roll out dough 1/3 at a time on a well sugared board until 1/8 inch thick, turning dough several times and using enough sugar to prevent sticking.
Cut into 1 inch rounds. Bake at 375 degrees about 10 minutes. Spread one cookie with vanilla creme or frosting and top with another cookie. Store in refrigerator of freeze.
Cream 1/4 cup butter with 1 1/2 cups powdered sugar. Add 1 egg yolk and 1 teaspoon vanilla. Add milk as needed until easy to spread. This makes a delicate and unusual cookie.
(bake at) 400 (degrees) 8 minutes
From Myrtle Cost Leipper's recipe box
Cream shortening, butter, and peanut butter. Add white and brown sugars; cream. Add eggs and beat. Add sifted flour and soda. Add chocolate chips and peanuts. Drop onto greased baking sheet; slightly flatten cooky with spoon. Bake 15 minutes at 325 degrees. Makes 6 dozen.
Cream margarine and peanut butter with sugars and egg. Add flour and mix smooth. Measure round tablespoons of dough. Pat out in circles 1/4 inch thick. Bake in slow oven at 325 degrees until delicately brown, about 20 minutes. Makes 2 1/2 dozen.
After-School Cookies - A favorite from my early years - JGR
Virginia Harrison Leipper
Cook dates, sugar and water slowly over low heat till thick, about 10 min., stirring frequently to prevent sticking. Add nuts and cool. May add a dash of salt and juice of 1/2 lemon.
Cream shortening, sugar. Add egg and vanilla and mix well. Add sifted dry ingredients, mix well. Divide into 2 parts and roll out, oblong on a floured board. Spread with cooled date mixture. Roll up. Wrap rolls in wax paper and chill. Cut into 1/4" thickness and bake on greased cookie sheets at 375 degrees for 10 to 12 min. Allow to cool a few minutes before removing from pan.
Caramelize 1 cup sugar, add 1/2 cup water and cook till thick syrup is formed. Mix the milk and remaining sugar, heat and add caramelized sugar. Cook till soft ball stage. Remove from fire add butter and vanilla and beat. When almost creamy, add nuts and beat till creamy. Pour into buttered pan and cut into squares.
In large kettle (about 8 quarts), combine first four ingredients. If using candy thermometer, set in place. Cook over high heat 5 minutes or to 210 degrees. being sure to stir frequently and to scrape bottom and crevices of kettle. Add butter and 2 1/2 cups pecans. Cook, stirring continuously, scraping bottom and sides until soft ball stage. Remove from heat and let mixture cool slightly. Beat with spoon till thick and creamy. Immediately drop by spoonful onto waxed paper or greased cookie sheet. Dot with perfect pecan halves. Makes 7.
Your husband may admire your grace and ease in society, your wit, your school-day accomplishments of music and painting, but all in perfection will not atone for an ill-ordered kitchen, sour bread, muddy coffee, tough meats, unpalatable vegetables, indigestible pastry, and the whole train of horrors that result from bad housekeeping; on the other hand, success wins gratitude and attachment in the home circle, and adds luster to the most brilliant intellectual accomplishments.
Cook until forms hard ball in water
Boil until forms soft ball. Remove from fire and cool until can be touched. Add
Great care should be given that children are not fed with milk that has been turned by a thunderstorm. The chemical change is rapid, and extra caution is necessary.
Crush herbs, place in teapot, cover with very hot water, steep 30 min.
Strain, pour over brown sugar, mix, bring top boil. Continue boiling to 300 degrees or hard crack stage Pour into buttered pan, cut into little squares
This recipe is also from the Colonial cookbook. Dana makes it, horehound grows naturally here. Brings back memories of the Bank night movies Uncle Jim used to take me with him, always bought us some horehound candy - MLSMix all ingredients together in large bowl form into little walnut size balls cover and refrigerate overnight. Take 1 12 oz. pkg of chocolate chips 1/4 lb. paraffin wax. Melt wax and chocolate chips dip candy balls in chocolate mixture place on wax paper or foil.
Food for the sick - Baked Milk - Bake two quarts of milk for eight or ten hours in a moderate oven, in a jar covered with writing paper, tied down. It will then be as thick as cream and may be used by weak persons.
Mix egg white and canned milk in a bowl. Stir in about 2 1/4 cup powdered sugar, mint extract and coloring.
From Myrtle Cost Leipper's recipe box
Stir vanilla wafers, pecans, confection sugar, and cocoa. Add corn syrup and liquor. Mix well. Wet hands, then shape mixture into 1 inch balls. Roll balls in topping. Place balls on cookie sheet. Let stand in cool room or refrigerator. Makes 36 balls.
Hints for the Well - Food, especially bread, should never be eaten hot.
Combine flours in bowl, put 2 1/2 cups of flour mixture and sugar, salt, and yeast. Combine water, milk, molasses, and margarine in a saucepan. Heat over low heat until liquids are warm. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/2 cup of flour mixture or enough to make thick batter. Beat at high speed for 2 minutes. Stir in enough additional flour to make a thick dough. Put on a lightly floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in a warm place until double in bulk, about 1 hour. Punch dough down, divide in half, shape into loaves and place in greased pans. Cover and let rise until double in bulk, about 1 hour. Bake in hot oven (400) about 25 or 30 minutes.
Before bread machines I used to make this all the time. It is really good. Now I make it just for the enjoyment of making bread the long way - DLLBeat the egg, add molasses, sour milk and shortening. Sift the wheat flour, measure, add soda, baking powder and salt and sift into the liquid. Pour raisins on top and stir up quickly all at once. Bake in a bread pan at 350 for 45 minutes.
Source: Cooking With Whole Grains
Elizabeth Higgins
Put flour, salt, and baking powder in bowl. Cut in shortening until mixture resembles coarse meal. Make a well in middle and pour in milk. Stir with fork until dough follows fork around bowl. Turn out on floured surface and knead lightly. Pat or roll out, cut into biscuits and bake on ungreased sheet 10 to 12 minutes at 450 degrees.
Beat together with rotary beater just until smooth the flour salt, milk and eggs. Pour into well greased deep muffin cups (3/4 full) . Bake at 425 degrees until golden brown, 35 to 45 min. Serve immediately. Makes 5 to 9 popovers.
From: Betty Crocker Cook Book
Add ingredients to 2 cups whole wheat flour. Beat well and add enough more flour to make soft dough. Knead well. Roll the dough about 1 inch think and cut with biscuit cutter. Over half the round spread melted butter and fold over the other half. Cover and let rise in warm place until double in bulk. Bake at 400 degrees for about 15 or 20 minutes. Makes 18 rolls.
Source: El Molino Best Recipes
Beat the egg then beat in the buttermilk, soda, flour, cornmeal, sugar, baking powder, salt and shortening. Pour into buttered hot square pan, muffin cups, or corn stick pans. Bake just until set. Serve piping hot with butter. 450 degrees, 20 to 25 min. for bread. 12 pieces.
From: The Betty Crocker Cook Book
If I don't have buttermilk I use the recipe below. - VHLMix as above.
Source: Betty Crocker Cook Book
Beat together the corn meal, baking powder, salt, milk and water. Blend in the egg and onion. With hands, mold mixture into little cakes about 1 Tablespoons each, and fry in about 1" deep fat until well browned (1-1/2 min. on each side). Drain on paper. Serve very hot
Source: Betty Crocker Cook Book
Mother says a neat clean home, a tidy table, and well cooked palatable meals, are safeguards against the evils of the alehouse, the liquor saloon, and the gambling table.
Anita D. Leipper
Scald milk, add cornmeal, let stand 5 min. Add rice (Anita adds the rice with the cornmeal). Mix in the egg yolk and butter, add the flour, baking powder, sugar. Add the stiffly beaten egg white. Pour into 12 butter muffin cups. Bake at 350 degrees about 25 minutes.
From: Fannie Farmer 10th edition
Measure All Bran and milk into a mixing bowl, let stand for a few minutes; add egg and shortening, beat well. Sift together the flour, sugar, baking powder and salt. Add to bran mixture, stirring only until combined. Fill greased muffin pans 3/4 full. Bake in 400 degrees oven about 25 minutes. Makes 12 muffins.
From: All Bran package
Sift and measure the flour. Resift with the other dry ingredients. Work the shortening into the dry ingredients with knives or pastry blender. Add raisins to fat and flour mixture and mix thoroughly. Add milk. Turn out on a floured board, and divide in two pieces, rolling each one-half inch thick. Cut into wedge-shaped pieces like pie and bake 15 minutes at 450 degrees. To serve: split open but do not cut through. Fill with ham and close.
Combine dry ingredients. Combine wet ingredients. Fold quickly wet and dry together, just until flour is moistened. Spoon into greased muffin tin. Bake at 400 degrees for about 20 minutes.
If you are lacking some of the ingredients or desire a plainer food, here are some alternatives. Some are more "muffiny" than others. Generally more rise when sweetened rather than unsweetened, with milk rather than with water, with baking powder rather than without.
Proceed as with Basic Recipe.
Proceed as with Basic Recipe.
Proceed as with Basic Recipe.
Proceed as with Basic Recipe.
Proceed as with Basic Recipe.
Proceed as with Basic Recipe.
Proceed as with Basic Recipe.
Proceed as with Basic Recipe
Proceed as with Basic Recipe.
From: The Tassajara Bread Book
Housekeeping, whatever may be the opinion of the butterflies of the period, is an accomplishment in comparison to which, in its bearing on woman's relation to real life and the family, all others are trivial.Mother found this while looking through her recipe books and files. It was one of several recipes Aunt Tress sent her in a letter. - DLL
Sift dry ingredients. Cut in shortening, add water to moisten. Shape in a ball. Let rest for about 10 minutes. Form dough in 6 balls. Roll each into very thin rounds. Cut in wedge shapes and fry in hot fat (375 degrees) for about 4 minutes or until golden. Makes about 3 dozen. I like to bite off a corner and put honey or beans into them.
I learned about these from Ben Smith's mother. She made the best Sopapillas I have ever eaten. I have never been able to do them as good as she does. I find that the temperature of the shortening is critical. I like to bite off one corner and stuff them with beans or with honey. - DLL
Preheat oven to 400 degrees. Grease bottoms of 12 muffin pan cups; set aside. In a medium bowl, mix flour. 1/2 cup sugar, cocoa powder and salt. In a small bowl, mix egg, milk, and oil. Make a well with a spoon in center of the flour mixture. Pour egg mixture into the well. Stir until flour mixture is moistened; batter will still be lumpy. Prepare Macaroon Filling. Gently spoon about half the chocolate batter into the greased muffin pan cups. Spoon about 2 teaspoons Macaroon Filling onto center of each muffin. Spoon remaining chocolate batter on top of Macaroon Filling. Bake 20 to 22 minutes or until muffins pull away from sides of cups. Immediately remove from pans. Dip top of warm muffins in melted butter or margarine, then in remaining 1/2 cup sugar. Serve warm. Makes 12 muffins.
Macaroon Filling - In small bowl, mix sweetened condensed milk, coconut and almond extract. Stir until moistened.
Source: Brunch Cookery
Icy Windows - Windows may be kept free from ice and polished by rubbing the glass with a sponge dipped in alcohol.
Kitchen Utensils (samples)
One small paddle for coffee One milk-strainer One spice box
Two large and one small wash-tubs Two crocks, one gallon each One pair of scales
One soap shaker One jagging iron One chopping-knife
One boiler for clothes, holding six gallons with copper bottom
Bake at 350 degrees 1 hour to 1 1/4 hour in 2 loaf pans, greased and floured. Can also use 6-1 pound coffee cans bake 45 to 60 minutes.
Source: The Chloride Cook Book
Thinking of Chloride reminds me of a Girl Scout camp out there. Aunt Dorothy led the troop to a nice spot in the desert to camp. It was then we found out that the leader had let the girls decide what to eat and let them do the shopping. Their idea of a great supper was canned spagetti-o's and hostess ho-ho's! It was a good thing Dorothy and I had brought our own food. - DLLBeat eggs to blend, add oil sugars and maple flavoring. Continue beating until thick and foamy. Stir in zucchini with a spoon. Combine flour, soda, baking powder, salt, wheat germ, and walnuts. Stir this mixture gently into zucchini mixture. Divide mixture evenly into 2 greased, floured loaf pans. Sprinkle sesame seeds over top (or mix sesame seeds into batter). Bake at 359 degrees 1 hour or test for doneness. Can also bake in large muffin tins.
Source: The Chloride Cook Book
Mix together thoroughly the sugar, shortening and eggs. Stir in the sour milk and fruit. Sift together and stir in the flour, baking powder, soda and salt. Blend in the chopped nuts.
To make a banana nut loaf, just substitute 1 cup of mashed bananas for the apple.
From: The Betty Crocker Cook Book
Cream sugar and oil, add eggs and bananas. Sift dry ingredients together and stir into banana mixture adding alternately with milk and about 3 Tablespoons cold water. Add vanilla and nuts. Bake at 350 degrees for 1 hour.
Source: El Molino Best Recipes
Mother says ...So that we may, with our frying-pans and soup-kettles, wage a mighty war against intemperance, for seldom is a well-fed man a drunkard; and thus our attempts at palatable and economical cooking may "kill two birds with one stone."
Sift flour, sugar, salt, and baking powder together. Beat egg yolks, add milk and melted shortening. Pour into dry ingredients and beat until smooth. Beat egg whites until stiff. Fold into flour mixture. Yields about 6 waffles.
This is the basic recipe Mom uses but it never turns out exactly the same because she varies the ingredients depending on what she has on hand or on how creative she decided to be. She also often uses any left over dough as the basis for bread. DLLBeat egg very slightly, add sugar, salt and then milk and flour alternately. Let stand 1 hour. Heat fat to 365 degrees. Dip mold into fat, let drain briefly and then dip into batter. Dip into fat and fry 50 seconds or so until light brown and waffle falls off mold. Turn to brown other side. Drain on paper and sift on powdered sugar.
Robie makes these for me for Christmas and I can remember Mother making them for special occasions – JGRThe Kitchen - A well-appointed sink is a necessity in every kitchen, and should be near both window and range, so has to have light, and also be convenient to the hot water.
Fry-bake like crepes, fold and serve with hot butter and syrup or melt lingonberry preserves with butter or whole lingonberries and whipped cream
Melt cup of margarine and pour half into a 13 X 9 X 2 Pyrex. Spread cheese evenly in pan. Lightly beat eggs with half & half and seasonings. Pour over cheese. Drizzle rest of melted margarine over and bake at 325 degrees for 40 - 45 minutes or until set. Serves six
Reserve 1-1/2 Tablespoons pineapple syrup for glaze. To remaining pineapple, add egg, biscuit mix, sugar and nutmeg and stir into stiff dough. Heat fat to 375 degrees. Drop dough by teaspoonfuls into hot fat. Fry to golden brown, about 3 min. turning once. Remove with broad fork or slotted spoon. Drain on paper towels. Dip some in pineapple glaze, others in confectioners sugar or cinnamon sugar. Makes 21/2 doz. doughnuts.
Combine 1 cup sifted confectioners sugar with 11/2 Tablespoons pineapple syrup to make a thin glaze.
I can remember visiting Grandma Harrison and watching her sitting on a stool at a corner counter in her kitchen squeezing fresh orange juice. The oranges came from their trees in the back yard. Mom says that house was in Spring Valley., CA - DLLCream butter, sugar and beaten eggs. Add milk and flour enough for medium stiff batter. Drop by teaspoon into hot fat and fry until brown.
Bryan picked up this recipe from the Merrils who lived in a trailer park in San Luis Obispo in 1973. Bryan was attending Cal Poly at the time. - VHLMix together the sugar, shortening and egg. Stir in the milk. Sift together and stir in the flour, baking powder and salt. Spread batter in greased and floured 9" square pan. Sprinkle with desired topping (see below). Bake until tests done, 375 degrees for about 25 to 35 min. 9 3" squares. Serve warm, fresh from the oven.
Struesel filled coffee cake mix together: 1/2 cup brown sugar; 2 Tablespoons flour; 2 teaspoon cinnamon; 2 Tablespoons melted butter; 1/2 cup chopped nuts. Spread only half the batter in pan. Sprinkle with half the streusel mixture. Add the remaining batter, and sprinkle remaining Streusel over top.
From: The Betty Crocker Cook Book
Roast to taste (separately) (dry roast in frying pan or oven)
Mix together all nuts, seeds and grains, with salt to taste. Cool and add raisins, chopped dates, or chopped dried apricots. Can be eaten with honey and milk, with sugar and cream, plain, cooked or raw. Must be chewed thoroughly to insure proper digestion.
From: The Tassajara Bread Book
Where there is a large amount of cooking to be done, the ashes should be cleared from under the slides of the ovens as often as twice a week in large or small families; this will insure the oven to bake well, and always the same, if the fire is properly arranged.
To every 10 cups of mixed dry ingredients in Hikers' Mix (unroasted - do not use rice)
Spread out on cookie sheet or roasting pan. Roast in 250 degree oven for about an hour or until crunchy brown, stirring occasionally. After you take from the oven, add raisins, dates, dried apricot, dried apple or other dried fruit as you choose.
From: The Tassajara Bread Book
The program below is dated 1937. The brass quartet is a group Dad (Dale Leipper) played in during high school and in college. Other members where Marion McArtor, Clair King, and William Holloway. They played for most school functions and also church and community events. - DLLª A year's Bill of Fare (samples) ª
January day 7 - Breakfast- buttered toast, fried mush and maple syrup, fried liver. Dinner- Meat pie with chili sauce, mashed turnips, stewed corn; apple dumplings with sauce, cake. Supper - Tea rolls, sardines with sliced lemon, rusk, jelly.
February day 1 - Breakfast - Hot rolls, broiled sirloin steak, saratoga potatoes. Dinner - Chicken pie with oysters, roast potatoes, salsify, dried Lima beans, lobster salad, current jelly, orange pudding, fruit cake. Supper - Cold rolls, cold tongue, cake and jelly.
March day 3 - Breakfast - Corn muffins, broiled fish, escaloped eggs. Dinner - Boiled salt cod with mashed potatoes, canned peas, cabbage salad a la Mayonnaise, baked custard cake. Supper - Bologna sausage sliced, broiled and buttered , hot plain bread, toasted rusk, raspberry jam.
April day 2 - Breakfast - Fried frogs, fried potatoes, corn gems, boiled eggs. Dinner - Beefsteak soup, beefsteak pudding, steamed potatoes, mashed turnips, slaw, boiled custard, jelly. Supper - Plain bread, pates of cold chicken, hot shortcake and jam.
May day 1 - Breakfast - Buttered toast, served with fricassee of cold boiled or canned fish, boiled eggs. Dinner - bacon boiled with spring greens, potatoes, beats, parsnips: plain boiled rice with cream sauce, jelly cake. Supper - steamed crackers, sliced beef, rice fritters with sugar.
June day 15 - Breakfast - Flannel cakes, pates of cold veal. potatoes fried. Dinner - Boiled corned beef, potatoes, turnips, wilted lettuce, cocoanut pudding cake. Supper - Plain bread, cold corned beef, corn meal mush or hasty pudding with cream.
July day 14 - Breakfast - French rolls, vegetable hash, broiled beefsteak, cottage cheese. Dinner- Mock (or real) turtle soup, baked heart, baked potatoes, stewed beans; chocolate pudding, cocoanut cake. Supper Buttered toast, cold sliced heart, cottage puffs, stewed tomatoes.
August day 29 - Breakfast - Nutmeg melon, French pancakes, boiled ham, sliced tomatoes. Dinner - Roast prairie chicken, mashed potatoes, boiled onions, peaches and ice cream. Supper - plain bread, sliced chicken, watermelon.
September day 2 - Breakfast - Biscuit, broiled bacon, tomatoes. Dinner - Beef al la mode, potatoes boiled, onions baked, egg plant, cabbage salad; apple pie mixed cakes. Supper - Popovers, honey, peaches and cream.
November day 22 - Breakfast - Breakfast wheat, broiled steak, potatoes, plain bread. Dinner - Roast goose warmed over, baked potatoes, macaroni with cheese, grape pie, cake. Supper - Buttered toast, cold sliced goose, fried apples, rusk.
December Day 25 - Breakfast - Grapes and bananas, broiled oysters on toast, waffles with honey. Dinner - Raw oysters served with sliced lemon: Turtle soup: baked fresh fish; roast turkey garnished with fried oysters, mashed potatoes, Lima beans, pickled beats, mayonnaise of chicken salad, celery, cranberry sauce; Christmas plum pudding with rich sauce; mince pie, sponge and lady cake, mixed fruit and nuts. Supper or Luncheon - Curried oysters, Vienna rolls, slaw, apple trifle with whipped cream, lady fingers, cake.
Family Friends
The Laundry - When inviting friends to visits of a week or more, try to fix the time for the visit to begin the day after the ironing is done. The girl feels a weight off her mind, has time to cook the meals better, and is a much more willing attendant upon guests.
ª Antidotes to Poisons ª
Arsenic - send for the doctor and his stomach pump
Lead - Lemonade, strong, Epsom salts
Opium & other narcotics - Emetics, Cold douche, exercise & heat
Mad-dog bite - Apply fire in some form to the wound, thoroughly and immediately
Bite of serpent - Same as for mad dog followed by whisky to intoxication
Put a tablespoon or two in 3 cups of water in a small pan. Bring to a boil on the stove and simmer, adding more water as needed.
Hints for the Well - Never enter a room where a person is sick with an infectious disease with an empty stomach.
ª Fragments ª
Ham Balls - Chop fine, cold cooked ham; add an egg for each person, and a little flour; beat together, make into balls, and fry brown in hot butter.
Marsh Mallow Paste - Dissolve one pound of clean gum arabic in one quart of water; strain, add one pound of refined sugar, and place over the fire, stirring continually until the sugar is dissolved and the mixture has become the consistency of honey. Next, add gradually the whites of eight eggs well beaten, stirring the mixture all the time, until it loses its stickiness and does not adhere to the fingers when touched. The mass may now be poured out into a pan or box , slightly dusted with starch, and when cool divided into small squares.
Philadelphia Scrapple - Mix potatoes (or any cold vegetables) and meat, turn into a skillet with meat gravy from the previous day. Stir up until dry and crisp, resembling a very dry hash; serve in small deep dish.
Breakfast Puffs - to be made on baking day, by taking up a little dough, pulling out to thickness of doughnuts, cut two and one-half inches in length, drop in boiling lard, and fry like doughnuts; to be eaten with butter like biscuit.
Potatoes A La Ducheses - Are now the most fashionable, and, if a really good potato is capable of being improved, perhaps this is the best method. Take cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a little flour will be required to form them, but do not mix flour with the potato), arrange cakes on a pie-plate, glaze them over with beaten egg, and bake to a delicate brown.
Bonnie Clabber - This dish is in perfection in the summer, when milk sours and thickens very quickly. It should be very cold when served. A nice way is to pour the milk before it has thickened into a glass dish, and when thick set on ice for an hour or two, and it is ready to serve, and really a very pretty addition to the supper table. Serve in sauce dishes or deep dessert plates, sprinkle with sugar (maple is nice), and a little grated nutmeg if you like.
note: Fragments are left-overs. There is a whole chapter in this book from the 1800's that provides recipes such as these samples , of how to use "fragments."
The bedding should be the best that can be afforded. The inner husks of corn make a good under bed. Oat straw is also excellent. A hair mattress is all that is needed; and in the end, most economical. Mattresses of Spanish moss are cheaper than hair, but soon mat down.Our dogs like these! - VHL
Turn oven on to 300 degrees. Mix the first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in warm water (110 - 115) in glass measuring cup. Add to dry ingredients. Add chicken broth to flour mixture. Stir until dough forms. Roll out dough until it is 1/4 inch thick. Using a large dog biscuit for model, cut out bone shapes from dough. Place on prepared cook sheets. Brush dough with egg glaze Bake bones for 45 minutes. Turn oven off. Biscuits should remain in oven overnight to harden. Makes 30 large bones
From: Women's Day Magazine
These are recipes found in a Harrison Family book from the 1800's
Hints for the Well - Never enter a room where a person is sick with an infectious disease with an empty stomach.