1/4 C. soft butter
2 C. sifted XXXX sugar (confectioner sugar)
1/4 t. salt
1 t. vanilla
2 T. cream
1 T. corn syrup
Cream butter until very smooth; then add sugar gradually, creaming thoroughly. Add salt and vanilla. Gradually work in the cream, then the corn syrup to produce a smooth spreading consistency. Spread on cake. Sufficient for two 8 inch layers.
I didn’t have cream so I used Skim milk and frosting still came out great!
This is from The Modern Family Cookbook by Meta Givens (1953)
Thank you to the person who threw away The Joy of Cooking (1943) cookbook at the Colorado Springs flea market two weeks ago. I will thoroughly enjoy it! Here is the first recipe I tried.
2 lbs. broccoli
2 T. butter
2 T. flour
1 C. milk
1/4 t. salt
1/8 t. paprika
1/4 t. grated onion or onion juice
bread crumbs or crushed cornflakes
grated cheese
Soak broccoli in cold water for 12 minutes. Drain it well. Remove the large leaves and the tough part of the stalks. Cut deep gashes in the bottom of the stalks. Place the broccoli in boiling salted water that nearly covers it. Cook it covered until it is barely tender(I boiled it about 10 minutes). Drain it and chop it until it is very fine.
Melt butter and stir in flour. Slowly stir in milk. Season it with salt, paprika and onion. Add broccoli and mix well. Place in a baking dish and sprinkle it with bread crumbs and cheese. Bake at 425 degrees until cheese is melted.
3/4 C. shortening (part butter)
1/2 C. sugar
3 oz. fruit flavored Jello (use dry)
2 eggs
1 t. vanilla
2 1/2 C. flour
1 t. baking powder
1 t. salt
Mix shortening, Jello, eggs and sugar. Blend in dry ingredients. Roll dough in 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of tumbler dipped in sugar. These cookies look pretty on a tray with other cookies as they take on the color of the Jello used. Bake at 350 degrees for 10-12 minutes. Makes about 4 dozen.
Thank you to Teresa Leithold for contributing this recipe.
I thought this was a little sour so I added more sugar than it called for, you can adjust to your taste. To speed things up, I used bagged coleslaw mix and precooked bacon crumbles. I’m sure it’s better made the original way but sometimes life gets busy 
1 (15 oz.) can large red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 small head of cabbage, cut fine
1 small onion, finely chopped
1 small clove garlic, finely chopped
1/2 C. green and red pepper, coarsely chopped
1/4 C. vinegar
1/4 C. oil
1 1/2 t. salt
1/2 t. dry mustard
1 t. sugar or more
Dash of pepper
1 t. celery seed
5 slices of bacon
Place beans, cabbage, onion and peppers in a large bowl. Mix well. Combine oil, vinegar, garlic, salt, dry mustard, sugar, pepper and celery seed. Pour dressing over bean mixure. Toss lightly to combine. Cover and chill 4-6 hours, stirring occasionally. Cut bacon into 1/2 -1 inch pieces and cook in a large frying pan until crisp. Remove to absorbent paper towel. Toss vegetables before serving. Garnish with bacon. Serves 6.
1 (3 oz.) package strawberry or cherry gelatin
1 C. boiling water
1 C. applesauce
1 C. miniature marshmallows
Combine boiling water with gelatin. Stir in applesauce and marshmallows. Chill until firm in refrigerator.
2 C. small curd cottage cheese
1 (8 oz.) carton of Cool Whip
1 (20 oz.) can crushed pineapple, well drained
1 (3 oz.) box orange Jello
Mix cottage cheese, Cool Whip and pineapple. Then add dry Jello. Mix well and refrigerate until ready to serve. Serve with a spoon.
Serves 8.
1 tall can evaporated milk
1/3 C. ketchup or tomato paste
1/3 C. French’s mustard
Scald milk in double boiler. Blend in ketchup and mustard thoroughly. Serve hot on toasted or grilled cheese sandwiches, closed or open-faced, or toasted English muffins.
Lots of sandwich filling variations; for instance: 1. Add tuna to sauce, serve with toast. 2. Add deviled or ground ham, pour over poached egg on toasted English muffin 3. Add grated cheee, cover burger on bun.
Other ideas: Pour sauce over sliced egg on a toasted English muffin. Make a Hero sandwich with ham and chicken (or bacon and sliced chicken) on a split French loaf or roll and cover with sauce.
From a French’s ad in a Better Homes and Garden magazine. November 1957.
1 1/2 lbs. ground beef
1 stalk celery, cut fine
1 can cream of mushroom soup
1 can chicken with rice soup
1 can mixed vegetables
2 C. water
1 T. soy sauce
2 t. worcestershire sauce
1 C. rice
Chow mein noodles
Brown hamburger with celery and drain. Add other ingredients, except chow mein noodles. Bake at 350 for 30 minutes, add the chow mein noodles to the top and bake another 30 minutes.
From the kitchen of Ella Meyer
3 C. whole kernel corn
1 green pepper, minced
2 eggs
2/3 C. buttered crumbs
2 T. melted margarine
2/3 t. salt
1/4 t. paprika
Beat eggs slightly and add to corn. Add green pepper, melted butter, salt and paprika. Put into a baking dish and sprinkle crumbs on top. Bake at 350 degrees for 20 minutes.
From the kitchen of Ella Meyer
2 (1 oz. squares) unsweetened chocolate
1/4 C. water
2 C. sifted powdered sugar
1/2 C. chopped walnuts
2 C. tiny marshmallows
1/4 C. butter
1 t. vanilla
In a small saucepan, place chocolate, 1 C. marshmallows, water and butter. Heat over low heat, stirring until blended. Cool. Add sugar and vanilla. Beat until smooth and slightly thick–about 2 minutes. Stir in rest of marshmallows and nuts.
From the kitchen of Ella Meyer
1/2 C. shortening
3/4 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 t. vanilla
2 C. sifted Robin Hood All-Purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1 C. buttermilk or sour milk
1/2 C. chopped nuts
Cream shortening , sugars, eggs and vanilla.
Add sifted ingredients alternately with buttermilk. Blend well.
Stir in chopped nuts.
Pour into 2 prepared 8 inch layer pans.
Bake at 350 degrees for 30-35 minutes. Cool.
Frost as desired.
From the kitchen of Ella Meyer.
4 eggs
1 pound can of pumpkin
1 t. cinnamon
1/2 t. ginger
1/4 t. allspice
1/2 C. molasses
1 C. milk
Butter or shortening to grease the casserole dish
1. Preheat oven to 350 degrees.
2. Crack the eggs into a large mixing bowl. Beat them with a fork until they are light yellow. Add the canned pumpkin to the eggs and mix well with a wooden spoon.
3. Measure the cinnamon, ginger, and allspice into the mixing bowl. Add the molasses and milk. Stir well.
4. Grease casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish.
5. Bake the pudding for 1 hour. Serve warm.
This recipe doesn’t have much sugar so we served it warm with vanilla ice cream and it was very good. On the second day, we mixed the cold pudding with vanilla yogurt which was also good.
Apparently, versions of this recipe have been around since the 1700′s. I decided a recipe that was around that long must be good. It seems to be a cross between bread and cake and making it in a tube pan gives it a nice presentation. We ate it with butter and jam. I would definitely make it for guests to go along with a meal. The shape does not lend itself well to sandwiches so it is best served on the side.
3/4 C. milk
1/4 C. warm water
1 pkg. active dry yeast
6 T. butter, softened
3 T. sugar
2 eggs
3 C. flour
1 1/4 t. salt
Shortening or butter to grease the pan.
1. Measure the milk into a small saucpan and warm it over medium-low heat. Turn off the heat.
2.Measure the warm water into a small bowl. Add yeast and stir. Then stir the warm milk into the yeast and water.
3. Combine butter and sugar in a large mixing bowl. Stir them until creamy.
4. Crack 1 egg into the large mixing bowl and beat the mixture. Add the second egg and beat the mixture again.
5. Stir the flour and salt together in the medium mixing bowl.
6. Stir about 1 C. of the flour mixture into the butter and sugar mixture. Then stir in about 1/3 of the yeast mixture.
7. Add more flour and beat the mixture. Then add more yeast and beat again. Continue adding yeast and flour in the same way beating the batter until it is smooth.
8. Cover the large mixing bowl with a clean towel and let the batter rise in a warm place for 1 hour. When the batter has doubled in size, remove the towel. Stir the batter quickly to take out the air.
9. Use paper towels to grease the tube pan or round casserole dish with shortening or butter.
10. Pour the batter into the baking pan. Cover it with the towel. Let it rise for about 30 minutes, or until it has doubled in size. Preheat the oven to 350 degrees.
11. Remove the towel and bake the bread on the center oven rack for 40-45 minutes.
12. Cool 10 minutes in the pan. Use a butter knife to loosen the bread from the sides of the pan and turn it upside down to remove the bread.
1 1/2 C. flour
1/2 t. salt
1 1/2 t. Rumford baking powder
2/3 C. milk (approximately)
Sift the flour, salt and baking powder together twice; add the milk and mix thoroughly but quickly, and drop by small tablespoonfuls into hot gravy, broth, or stew. Cover and cook for 30 minutes.
Rumford Complete Cook Book 1918
Crust:
1 C. flour
1/2 C. butter
2 T. sugar
dash of salt
Filling:
1 package vanilla pudding
1 can cherry pie filling
Prepare crust and bake until brown. Fill crust with vanilla pudding and put the cherry pie filling on top. Place in refrigerator and allow to cool through.
From the kitchen of Marlene Lake and Ella Meyer
1 C. oleo
1 C. sugar
1 egg
1 t. vanilla
1/2 t. baking soda
1/2 t. cream of tartar
2 1/2 C. flour
1/2 t. salt
Roll into balls. Dip glass in sugar and press down. Bake at 350 degrees for 10-12 minutes.
From the kitchen of Ella Meyer
I think this recipe is much older but I took it from the 1961 Betty Crocker Cookbook so I used that date.
1 egg, well beaten
2 C. white or yellow corn meal
1 t. salt
1 1/4-1 1/2 C. milk (enough to make batter thick)
Stir corn meal, salt and milk into the beaten egg. Drop spoonfuls of batter onto a well greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter. Makes 12 Johny cakes.
I used a little sugar in the batter because we like our corn bread a little sweeter and it worked well.
1 pkg. yeast
1/4 C. warm water
1 C. cream style cottage cheese, heated to lukewarm
1 T. butter
2 T. sugar
1 t. salt
1/4 t. baking soda
1 t. instant onion, minced
2 t. dill seed
1 egg
2 1/4-2 1/2 C. flour
Soften yeast in water. Combine in a large bowl, the cottage cheese, butter, sugar, salt and baking soda. Then the onion, dill seed, egg and yeast. Beat well, add flour gradually beating dough. Let rise until double and stir down dough. Turn into well greased casserole or bread pan and let rise until light. Bake at 350 degrees for 45 minutes. Makes one loaf of bread.
From the kitchen of Ella Meyer and Virginia Twite
1/2 C. sugar
2/3 C. salad oil
1/3 C. vinegar
1 t. dry mustard
1 t. celery seed
1 small onion, grated
1/2 t. salt
Green pepper (optional)
Mix together and shake well. Pour over chopped cabbage just before serving.
Add 1/4 C. catsup to convert this recipe to French Dressing.
From the kitchen of Ella Meyer
2 C. flour
2 C. brown sugar
1/2 C. shortening (part butter)
1 C. walnuts, chopped
Mix together. Save 1 Cup of this mixture for the top.
1/2 C. sour cream
1/2 C. buttermilk
1 t. vanilla
1 t. baking soda
1 large egg
Combine with mixture above. Top with reserved cup of the mix and bake at 375 degrees for 30 minutes.
From the kitchen of Ella Meyer
