Buckwheat Cakes

Mix with warm water a little salt, a tablespoon of molasses, 1 pt good buckwheat flour to not too thin batter, let stand overnight. In the morning add 3 heaping teaspoonfuls B.P. thin batter if necessary and bake on hot griddle.

Cosmos was a Women's Club

Biscuit

1 qt flour

2 heaping teaspoonsful B.P.

1 level teaspoonful salt

2 level tablespoonsful lard

Mix together and add sweet milk to moisten enough and not stick. Bake in quick oven. This will make 12 biscuits.

Soft Ginger Bread

1 cup butter

1 cup molasses (Duff's)

1 cup sugar

1 cup sour milk

1 teaspoonful soda (dissolved in boiling water)

1 tablespoonful ginger

1 tablespoonful cinnamon

2 eggs

Mix thoroughly, add flour to make a soft dough. Bake slowly.

Devil's Food

2 cups brown sugar

1/2 cup butter

4 eggs

1/2 cup sour milk

1/2 cup boiling water

1 teaspoonful soda

1/3 bar Baker's chocolate

2 cups flour (heaping)

Cream butter and sugar, add eggs well beaten, then milk. Dissolve chocolate in 1/2 of boiling water, soda in other half. Add flour last. Bake in 3 layers.

Ginger Cookies

1 cup of sugar

1 cup of Duff's molasses

1 cup of water

1 cup of lard

Mix and boil 5 minutes then immediately add

1 tablespoonful soda

when cooled add

3 egg yolks

1 tablespoonful ginger

Stiffen with flour, roll and bake in moderate hot oven.

(Note from daughter Grace Sanders "These are cookies I remember. They were iced with 7 min. icing")

Cakes, Devil's Food (Ola's)

2 ? brown sugar

1/3 cup lard or butter

1 ? sour milk

1 teaspoonful soda (in milk)

1 teaspoonful B.P.

3 eggs

3 ? flour

1/2 ? cocoa dissolved (warm water)

Cream sugar and shortening, add eggs (beaten) then milk, soda and B.P., cocoa, then flour to stiffen.

Devil's Food without eggs

2/3 cup grated chocolate

1/2 cup sugar

1/2 cup water

Boil until thickens, flavor to taste. When cool add to this

1 cup white sugar

1 tablespoon butter

1 tablespoon lard

1/2 cup milk

1/2 cup hot water (1 teaspoon soda)

1 teaspoonful B.P.

2 cups flour

Add chocolate to dough before B.P.

Sponge Cake (Mrs. Zerger)

2 eggs

1 cup sugar

1 cup flour (before sifted)

1 teaspoonful B.P.

a pinch salt

1/2 cup (scant) boiling water

Beat eggs and sugar, add flour and B.P. then slowly the boiling water.

Soft ginger cookies (Mrs. B)

1 cup orleans molasses

1 cup sugar

1 cup boiling water

1 cup lard

1 tablespoonful soda

1 tablespoonful ginger

Flour enough to stiffen batter so it will drop from spoon. Cream lard and sugar, add water, molasses, soda, flour, and ginger.

Maude S. Cake Custard

5 tablespoonsful granulated sugar

8 tablespoonsful Baker's chocolate

1/2 cup milk

Boil 'til thick.

When cool stir into:

1/2 cup (scant) butter

3 eggs

1/2 cup milk

Stir custard and batter together add:

1 1/2 cups flour with:

2 teaspoonsful B.P.

Good solid or in layers. Bake in moderate oven.

(Note from Grace: could be Maude Swaine)

Angel Food

Whites of 9 eggs or 10 small ones

a pinch of salt added to eggs

1 1/4 cups gran. sugar sifted 4 times

1 cup flour sifted 4 times

1/2 teaspoonful cream of tartar

Measure and sit aside flour and sugar

Beat whites of eggs about half then add cream of tartar and beat to a stiff froth. Fold in sugar then flour very lightly.

Bake solid in ungreased pan 35 to 50 min (slowly).

Icing:

White of one egg beaten add

1 cup powdered sugar

1/2 teaspoonful vanilla and

beat again.

Hickory Nut Cake

2 cups sugar

1 cup butter

3 cups flour

1 cup cold water

4 eggs (whites)

2 teaspoonsful B.P.

2 cups kernels (added last)

Bake solid

Aunt Minnie's recipe may be used.

2 cups white sugar and

1 cup butter (creamed together)

1 cup sweet milk

3 cups sifted flour

3 teaspoonsful B.P.

5 eggs (whites) well beaten

Stir in 2 scant cups of hickory nuts well floured. If not stiff enough add more flour. (extract lemon)

Suet Pudding

1 qt flour

1 cup chopped raisins or currants

2 cups chopped suet

1/2 cup molasses finished with brown sugar

1 teaspoonful soda

2 cups sweet milk

pinch of salt

Mix and steam 3 hurs.

Serve with sauce.

1 cup or more boiling water

1 cup sugar mixed with

1 heaping tablespoonful of flour

some butter

Juice and grated rind of orange or 1/2 lemon may be added or vanilla.

Date Pudding

1 egg

1 cup sugar

1/2 cup butter

1 cup milk

2 cups bread crumbs

1 cup dates chopped fine

1/2 cup nuts

1 teaspoonful B.P.

2 or 3 tablespoonsful flour

Pour in greased pan and bake in moderate oven.

Cocoanut Cake

1 1/2 cup sugar

1/2 cup butter

1 cup sweet milk

2 1/2 cup flour

Whites of 4 eggs

2 teaspoonsful B.P.

Bake in layers, frost each and sprinkle with cocoanut.

Ginger Snaps

7 cups flour

1 cup molasses

1 cup sugar

1 small cup butter

1 tablespoon vinegar

1 tablespoon ginger

1 tablespoon soda (dissolved)

1 egg

Devil's Food (Mother's)

Set on back of stove to dissolve: (do not boil)

1 cup grated chocolate

1 cup light brown sugar

1/2 cup sweet milk

When dissolved and cooled

add to:

1 cup light brown sugar

1/2 cup butter

2 cups flour

1/2 cup sweet milk

3 yolks eggs

1 teaspoonful soda (in flour)

Use flour after adding custard.

Doughnuts

2 cups sugar

2 cups sour milk

3 eggs

butter (small piece)

1 teaspoonful soda

Flour to thicken enough to roll. Flavor.

Corn Bread

2 heaping cups corn meal

1 heaping cup flour

3 eggs beaten separately

2 1/2 cups sweet milk

1 large tablespoonful melted butter

1 large tablespoonful white sugar

1 teaspoonful B.P.

1 teaspoonful salt

Nut Bread

4 cups sifted flour

1 cup sugar (sift 3 times)

4 level teaspoonsful B.P.

little salt

Mix foregoing together, then add:

1 egg beaten light

1 1/2 cup sweet milk

1 cup nut meats

Mix altogether well and let stand 20 mins.

Bake in moderate oven 40 min.

Peach Shortcake (Hope H.)

2 cups flour

4 teaspoonsful B.P.

1/2 teaspoonful salt

1/4 cup sugar

1/4 cup butter

1 egg

1/3 cup milk

Mix and sift dry ingredients, chop in butter, add milk and egg (beaten) gradually to make soft dough.

Divide into two equal parts. Put one half in buttered tin. Butter top and lay on second half. Bake in hot oven.

Split and put crushed fruit between and on top.

Cookies

2 cups white sugar

1 cup butter

1 cup sour cream

3 eggs

1 teaspoonful soda

Mix sugar, butter, and eggs together before adding cream and soda. Use enough flour to roll well and any flavoring desired.

Orange Pudding

3 egg (yolks)

1 teaspoonful corn starch

1 cup powdered sugar

1 pint milk

Make this into a custard by allowing it to come to a boil to thicken.

Peel and slice five oranges and place in a dish putting sugar between each layer. While the custard is hot pour over the oranges. Beat the whites of eggs to a stiff froth and spread over pudding.

Brown a delicate brown in hot oven.

Corn Bread (Delineator)

1 3/4 cups corn meal

1/4 cup corn starch

4 teaspoon R.B.P.

1 teaspoon sald

2 tablespoon sugar

3 of syrup

2 eggs

1 1/4 to 1 1/2 cups milk

3 tablespoonfuls shortening

Sift dry ingredients. Add milk and melted shortening to beaten eggs and add to dry ingredients. Beat well and pour in greased pan or muffin tins. Bake in hot oven 25 min.

Devil's Food Cake (Aunt Minnie's) and Mrs. Barton Carmel Icing

Devil's Food Cake

2 cups brown sugar

1/2 cup butter

1/2 cup butter milk

Two eggs

1 level teaspoonful soda

2 cups flour

Mix 1/4 cake chocolate in 1/2 cup warm water.

1 heaping teaspoonful B.P.

Carmel Icing

1 cup sugar

3 tablespoonsful (level) flour

4 tablespoonsful sweet milk

1 tablespoonful butter

Cook until thick. Beat until creamy.

Fig Cake

White Part - Two Layers

1 cup white sugar

1/2 cup butter

1/2 cup sweet milk

1 1/2 cup flour

Whites of 3 eggs

2 teaspoonsful B.P.

Dark Part - Two Layers

1 cup brown sugar

1/2 cup butter

2 eggs

1/2 cup water

1 1/2 cups flour

1 cup chopped raisins

1 1/2 nutmeg

1/2 lb figs

1 teaspoonful cinnamon

1/2 teaspoonful soda

Pies & Pastry, Pie Crust, Lemon Pie

Pie Crust

3 cups flour

1 cup lard

pinch salt

Rub thoroughly together

add enough water to make stiff dough (2 pies)

Lemon Pie

3/4 cup sugar

3/4 cup boiling water

2 tablespoonsful cornstarch

2 tablespoonsful flour

1 or 2 egg yolks

3 tablespoonsful lemon juice

grated rind of lemon

1 teaspoonful butter

Mix dry things, then water

Cook 2 min

Add egg yolk, butter, lemon juice

Salads and Relish

Contents of salad

1 lb California grapes

1/2 lb English walnuts

marshmallows (as you like)

3 or 4 apples

Mayonnaise:

2 tablespoonsful sugar

1 skimp tablespoonful dry mustard

1 heaping tablespoonful flour

1 teaspoonful salt

1 teaspoonful butter

3 eggs beaten light

6 tablespoonsful vinegar

Put dry things in a bowl and add water enough to make smooth paste.

Heat vinegar.

Put eggs and all in bowl and add vinegar very slowly, then put in double boiler and cook. If hard add cream.

Waldorf Salad, Dressing, Dressing (Hope Hale)

Waldorf Salad

5 large apples (diced)

1/2 cup chopped celery

1 cup chopped nut meats

1 tablespoonful salt

2 tablespoonsful sugar

Dressing

1 egg well beaten

4 tablespoonsful vinegar

Cook and stir until thick.

Let cool and add 1 cup whipped cream.

Dressing (Hope Hale)

2 tablespoonsful sugar

1 tablespoonful flour

1 whole egg or 2 yolks

3/4 cup milk

1/4 cup vinegar

Batter, dry ingredients, hot milk, then vinegar and cook.

Salmon Salad and Dressing

Salmon Salad

1 can of salmon

Before opening the can, set in a vessel and boil 20 min. When cool, remove bones and chop the meal fine.

Add 3 hard boiled eggs

6 sweet pickles chopped fine

1 teaspoonful celery seed

Dressing

1 tablespoonful melted butter

3 tablespoonsful vinegar

1 tablespoonful sugar

salt to taste

Apple Salad and Dressing

Apple Salad

6 apples

1 cup celery

1/2 cup nuts

5 cent marshmallows

Dressing:

2 whole eggs

4 tablespoonsful vinegar

2 tablespoonsful sugar

Butter size of walnut

Pinch of salt

Whipped cream may be used if desired.

Corn Salad

20 cups of corn

14 cups of cabbage

4 cups of sugar

12 mangoes

4 tablespoonsful sald

1 tablespoonful celery seed

1 oz ground mustard

3 qts vinegar

1 tablespoonful tumeric

Boil 1/2 hour

Pickles

1 gal of vinegar (white wine)

1 small cup salt

3 qts sugar

1 heaping tablespoonful alum

1 small tablespoonful mustard seed

1 cup grated horseradish

Pour boiling water over pickles. Let stand 24 hours.

Do this 3 times.

Wipe pickles, heat vinegar and cover and seal.

Philadelphia Relish

2 qts chopped cabbage

2 teaspoonsful of white mustard

1 teaspoonful celery seed

1 teaspoonful sald

1 cup sugar

1 cup sliced olives

1 cup vinegar

1 cup chopped pimentos

Mix thoroughly.

Dissolve 1 package of lemon Jello in 2/3 qt of boiling water. When cool pour over mixture.

Chicken Salad

1 chicken

2 heads celery

pepper and salt to taste

1 tablespoonful butter

2 eggs boiled hard, the yolks and butter mixed well.

Chop the whites and mix with meat, add 1/2 cup vinegar.

Walnut Fruit Salad

Cube 1 slice pineapple

Cube 12 dates

Cube 1 orange

Add 1/2 cup broken nut meats and 1 sliced banana. Mix thoroughly, moisten with salad dressing. Garnish with Maraschino cherries and walnut halves. Serve masked with dressing.

Chili Sauce

24 ripe tomatoes

8 onions

12 green peppers

4 tablespoonsful salt

1 tablespoonful cinnamon

1 tablespoonful ginger

1 tablespoonful cloves

8 cups vinegar

12 tablespoonsful sugar

Boil slowly two hours or more. The spices ground, tomatoes peeled and sliced, and peppers and onions chopped.

Chili Sauce (Delineator)

18 ripe tomatoes

1 large onion

2 green peppers

2 tablespoons salt

1 teaspoon ground cloves

1 teaspoon allspice

1 teaspoon cinnamon

1/2 cup brown sugar

2 1/2 cup vinegar

Chop vegetables, add seasonings, sugar and vinegar. Simmer for 2 hours. Pour in jars and seal.

Aunt Margaret Aldred's Mayonnaise

4 egg yolks beaten light

2/3 cup sugar

2 tablespoonsful flour

1 teaspoonful mustard

1 tablespoonful butter

1/2 cup vinegar

Cook until thick. Add the stiffly whipped whites.

"Ices." Lemon Sherbert, Pineapple Sherbert

Lemon Sherbert

4 cups granulated sugar

2 qts boiling water

Let this boil just a little. Strain and let cool before freezing. Add juice of 5 lemons and whites of 4 eggs just before it freezes.

Pineapple Sherbert

4 cups granulated sugar

2 tablespoonsful flour (in sugar)

2 qts boiling water

Boil just a little and let cool.

Juice of 2 lemons

1 can pineapple (about 1 pt)

Whites of 2 eggs beaten stiff, added before freezing. This will make one gal.

Pineapple Sherbert (Orange)

4 oranges (juice)

4 cups granulated sugar

1 lemon, juice and rind

2 tablespoonsful of flour (in sugar)

Whites of 2 eggs, beaten and added just before freezing.

2 qts boiling water poured over sugar and flour and boiled.

10 cent can of pineapple.

Liberty Pickles

1 gal. hot water

1 pt. salt

2 gal. pickles

Let stored 1 week

Drain off, pour hot water over pickles, let stand 24 hrs.

Drain off again, add teaspoonful alum.

Let stand 24 hours, drain off and split from little end up then add 2 1/2 qts vinegar, 8 cups sugar, 2 tea celery seed, 5 cts. cinnamon bark, handful horseradish

Stored 4 days.

Drain off and boil vinegar for each morning.

Needs no canning.

Baked Beans

Put onions in bottom of crock in which beans are to be baked. Cut bacon in squares and lay in center. After beans have been soaked overnight, put in this crock. Salt to taste.

3 tablespoonsful cooking molasses.

Tomato sauce is nice poured over them about 30 min before using.

Catsup is also good.

Escalloped Potatoes

Wash, pare and cut four potatoes in 1/4 inch slices.

Put a layer in buttered baking dish, sprinkle with salt, dot with 1 teaspoonful butter and dredge with flour.

Repeat.

Add hot milk until it may be seen through top layers. Bake until potatoes are soft. 3o min or more.

Potatoes Baked in Half Shell

Select six medium sized potatoes, scrub thoroughly, cut off small piece at each end so that steam may escape.

Bake in hot oven 45 min.

Remove, cut lengthwise, and scoop out inside.

Mash, add 2 tablespoon butter, salt, pepper, and milk. Mix this thoroughly, and fill shells.

Sprinkle with grated cheese, brown in oven, serve hot.

Tomatoes Stuffed with Corn (Delineator)

6 tomatoes

1 tablespoon chopped onion

1 tablespoon chopped green pepper

1 1/2 tablespoon butter substitute

1 1/2 tablespoon corn flour

1/2 cup green corn (boiled)

1/2 teaspoon salt

1/4 teaspoon paprika

Little pepper.

Cut off tops of tomatoes and remove pulp.

Cook onion and pepper in butter and add tomato pulp.

Stir in flour and add corn and seasoning.

Stuff with mixture and bake until tomatoes are soft.

Burnt Sugar Cake

1/2 cup G. sugar (burnt)

1 cup water over sugar

1 cup sugar

1/2 cup shortening

Yolks of 2 eggs

2 1/2 cups flour

Pinch salt

2 tea B.P.

Vanilla - Maple Flavoring

Fold whites in last.

Devil's Food Cake

1 1/2 cups Gran. sugar

1/2 cup shortening cream to gather

2 eggs

1 cup sour milk

1 heaping teaspoonful of soda dissolved in hot water.

2 1/2 cups of sifted flour (cake flour)

1/2 cup cocoa, 1/2 cup boiling water

1 tea vanilla

Pinch salt.

Pear Conserve

8 lbs of pears cut in dices, not too fine

3 oranges (pulp and juice)

3 lemons (pulp and juice)

1 lb seedless raisins

1 lb English walnuts

6 lb sugar (granulated)

Put boiling water on orange peels and let stand one hour.

Put sugar on pears and let stand overnight.

Grind orange peel and mix all thoroughly.

Cook until thick.

Plum Conserve

5 lbs of blue damson plums, cook and run through colander

5 lbs granulated sugar

1 lb seedless raisins

1/2 lb English walnuts chopped

4 oranges broken fine

1 orange rind ground same as in Pear Conserve.

Cook 30 minutes.

Cranberry Conserve

1 qt cranberries

1 cup seedless raisins

1/2 cup water

1/2 cup walnut meats

1 1/2 cup granulated sugar

Juice and rind of 2 oranges.

Cook cranberries, raisins, and water until cranberries begin to break slightly.

Add sugar and orange rind.

Cook until thick.

Remove from stove and add orange juice and walnut meats.

Grape Jelly

Pick over grapes, remove stems and wash.

Boil 30 min.

Strain through cheese cloth.

Measure, bring to boiling point and boil 5 minutes.

Add 1/2 measure heated sugar.

Boil 3 min.

Skim and pour into sterilized glasses.