1/4 C. butter
1/2 C. sugar
1 1/4 C. cake flour
1/4 t. salt
1 egg, beaten
1 1/4 t. baking powder
1/2 t. vanilla
1/4 C. milk
1 C. blueberries
Cream butter. Add sugar. Add the egg and vanilla. Sift the flour, baking powder and salt and add alternately with the milk. Fold in the berries. Bake in a pudding pan.
From the kitchen of Alma Harnwell
1/2 C. butter
1 C. sugar
3 T. milk
3 eggs
1 1/2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 t. cinnamon
2 C. flour
2 C. pecans
Cream butter, sugar and salt. Beat in the spices and beaten egg yolks, milk and nuts. Sift flour and baking powder and add alternately with the beaten egg whites. Bake in a tube pan 1 hour at 350 degrees.
From the kitchen of Alma Harnwell
1 C. soft buttered bread crumbs
1/2 t. salt
1 C. grated American cheese
Dash of pepper
2 T. butter
2 T. flour
1 C. milk
4 hard boiled eggs
1 large can asparagus, drained (cut in pieces)
Place half of the crumbs in the bottom of a casserole. Make a white sauce of butter, flour, milk, seasoning, and cheese. Place alternate layers of eggs and asparagus and white sauce. Put remaining crumbs on top. Bake in a 350 degree oven. Serves 4-5.
From the kitchen of Alma Harnwell
1 1/2 C. flour
1 egg
2 t. baking powder
1 t. lemon extract
7/8 C. sugar
4 T. melted shortening
1/2 C. milk
1/2 C. coconut
Sift flour, sugar, baking powder and salt. Add beaten egg and melted shortening to milk and mix with dry ingredients. Add extract and coconut. Bake in a loaf pan in a 350 degree oven.
From the kitchen of Alma Harnwell
2 T. fat
1/2 C. milk
3 T. flour
1 C. grated cheese
Blend fat and flour. Add 1/2 C. milk. Cook over low heat. Season and add cheese. Stir until cheese is melted.
From the kitchen of : Alma Harnwell
1 can Eagle Brand Sweetened Condensed Milk
1 C. vinegar
1 t. mustard (French)
1 t. salt
Mix in blender. Good for fruit salad.
1 C. sugar
1 t. dry mustard
1 t. salt
1 C. oil
1/2 C. vinegar
1/2 C. catsup
Mix in blender or shake well.
4 large carrots, grated
1 C. raisins
1 T. sugar
1 can crushed pineapple, drained
Salad dressing
Stir all together and mix well. I use juice from pineapple to thin down salad dressing. Chill and serve.
1 T. Pet Milk
1 egg white
2 C. confectioner’s sugar (about)
1 t. mint extract or 4 drops oil of peppermint
Add milk to unbeaten egg white and stir in gradually enough sugar to handle. Flavor and drop by teaspoons on oil paper or shape into patties with pastry tube.
Note: This mixture may be colored with any vegetable coloring.
1 C. granulated sugar, caramelized
1/4 C. boiling water
2 C. granulated sugar
1 C. Pet Milk
Pinch of salt
2 t. grated orange rind
1 C. nuts
Caramelize the 1 cup of sugar by sifting slowly into a hot frying pan. Shake pan vigorously to prevent burning. Add boiling water to caramelized sugar and boil until sugar is dissolved. Add 2 C. sugar, milk and salt and boil to soft ball stage (236 degrees) stirring constantly. Just before the candy is done add orange rind. Remove from fire, cool, beat and add nuts. Drop from a teaspoon onto oiled paper.
Note: This candy makes a delicious icing for plain, spice or white cake. If too thick to spread easily, thin with a little undiluted Pet Milk.
Nut Cream Drops
1 1/2 C. sugar
3/4 C. Pet Milk diluted with
1/4 C. water
2 T. white corn syrup
1 t. vanilla
pinch of salt
1/2 C. nuts
Mix sugar, diluted milk and corn syrup. Boil slowly until a small amount when dropped in cold water will form a soft ball (236 degrees). Remove from fire and cool slowly 10 minutes. Add vanilla and salt. Beat until thick and creamy. Add nuts and drop by teaspoons on oiled paper.
Coconut Kisses
1/2 C. sugar
1 1/2 C. shredded coconut
1 T. flour
1/4 C. raisins
1/4 C. candied cherries
1/4 t. salt
1/4 C. Pet Milk
1/2 t. vanilla
Combine all dry ingredients. Add milk and vanilla and mix well. Drop from a teaspoon onto pan lined with oiled paper. Bake in a moderate oven (350 degrees) until light brown. This usually takes about 30 minutes. Remove from pan while still warm and mold into shape needed. Note: This may be served as a fancy tea cake.
1930's
Chocolate Fudge
2 Squares unsweetened chocolate
2 C. sugar
1/4 t. salt
2 T. white corn syrup
1 C. Pet milk
1 t. vanilla
3/4 C. nuts
Melt chocolate over hot water in pan in which candy is to be cooked. Add sugar, salt and corn syrup and mix well. Add milk and blend well. Cook rapidly until sugar is dissolved, stirring constantly. Reduce flame and cook slowly to 236 degrees or until mixture forms a soft ball when dropped into water. Cool without stirring until the hand can be held comfortably on the bottom of the pan. Add vanilla. Beat vigorously until thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool.
For Marshmallow Fudge: Increase chocolate to 3 squares. Cook, cool and heat as in Chocolate Fudge. When ready to put into greased pan, add 1 C. marshmallow, cut into bits, in place of nuts.
This recipe comes from the Culinary Arts Institute’s “250 Ways to Prepare Poultry and Game Birds”. (1940)
3 T. butter
1 T. flour
3 oz. cream cheese
1 small pimiento, chopped
1 t. salt
dash of pepper
1 C. milk
1 C. chicken broth
2 C. diced cooked chicken
1 1/2 C. cooked macaroni
Melt butter, add flour, cream cheese, pimiento and seasonings. Blend. Combine milk and chicken broth and add gradually to first mixture, stirring constantly. Heat to boiling and cook for 3 minutes. Add chicken and macaroni and pile into greased baking dish and bake in moderate oven (350 degrees) for 25-30 minutes. Serves 8.
This recipe comes from The Culinary Arts Intstitute’s cookbook “250 Ways To Prepare Poultry and Game Birds” (1940).
1 stewing chicken
1 small onion
pepper and salt
1 C. sifted flour
2 t. baking powder
1/2 t. salt
Sprig parsley, minced
1/2 C. milk
Clean chicken and cut into serving portions; place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender, 2 1/2-3 hours. Mix flour, baking powder, salt, minced parsley, and milk to a thickened batter and drop from spoon into boiling chicken broth, cover tightly and cook for 20 minutes without raising lid. Place chicken on platter and surround with dumplings. Serves 6.
This recipe came out of a Staley’s cookbook that I think is from the early 1940′s.
2 C. sifted flour
4 t. baking powder
1 t. salt
2 T. Staley’s Salad and cooking oil
7/8 C. milk or water
1/2 C. grated cheese
Sift together dry ingredients. Add grated cheese and mix well. Add oil to milk or water; add liquids to dry ingredients, and with knife or spatula make into a soft dough. Toss on slightly floured board, cut with biscuit cutter and bake 15 minutes in a hot oven. These are delicious with salads.
This recipe came an old Staley’s Cooking oil cookbook. There is no date in it but it looks like early 1940′s to me.
1 C. mayonaise
1 t. onion juice
2 T. chopped green peppers
2 T. chopped pimientos
1 T. chopped olives
1 T. tomato catsup
2 T. Chili sauce
1 chopped hard boiled egg
Mix all ingredients thoroughly just before serving.
1 lb. ground beef
1 small onion, chopped
1 stalk celery, chopped
1 t. salt
1 t. Worcestershire sauce
1/2 t. pepper
2 cans tomato soup
1 can tomatoes
1/2 lb. cook elbow macaroni
Sliced cheese
Fry hamburger with onions and celery. Add all other ingredients, except cheese. Put in a casserole dish. Arrange cheese slices on top and bake at 350 degrees for 20-30 minutes. 8 servings
6 lean pork chops
2 t. flour
salt and pepper to taste
1 can cream of mushroom soup
1/2 to 3/4 C. water
1/2 t. thyme
1/2 t. ginger
1/4 t. crushed rosemary
1 t. parsley flakes
1/2 C. sour cream
1 (3 1/2 oz.) can French-fried onions
Brown chops; arrange in baking dish. Sprinkle with flour, salt and pepper. Combine soup, water and seasonings. Heat; add parsley, sour cream and one half of the onions. Mix thoroughly. Pour over chops. Cover and simmer or bake at 350 degrees for 1 hour or until tender. Remove cover; sprinkle remaining onions over chops. Bake for 5 minutes. 4-6 servings
