Old Binder with Recipes

Apple Oatmeal Cookies

1- Combine shortening, brown sugar, vanilla, and egg, and beat thoroughly. Stir in apples. 2- Sift together flour, salt, soda, cinnamon, nutmeg and cloves. Add to apple mixture and mix well. 3. Stir in oatmeal and nuts, combining thoroughly. 4. Drop dough from a teas. on a greased cookie sheet. Bake in a moderate oven.

APPLE PAN DOWDY:

Pare, core and cut apples into eights. Arrange them in a well buttered baking dish, and sprinkle with the brown sugar/ into which the spices and salt have been stirred. Dot with butter and pour the water over all. Cover with a rich baking powder biscuit dough, rolled not more then ½ in. thick. Bake inslow oven, 300-325 degree, for 25 to 30 min. or until the crust is delicately brown and the apples are tender. Serve warm with plain, sweet heavy cream or with your favorite hard sauce.

Applesauce Pie:

Take 22 Graham Crackers--roll fine with rolling pin then mix with 8 tbsp melted butter, Divide into 2 equal ;portions using one portion to line an unbuttered pie plate. Fill with applesauce and cover with remaining portion of cracker mixture. Bake 30 minutes in oven and serve with sweetened whipped cream.

APRICOT NUT LOAF:

Followrecipe for above loaf except increase sugar to 1 cup. Add 1 cup finely chopped dried apricots with the nuts;

Aunt Sally's Drop Cookies

Mix all ingredunts as in line Chill 1 hr or more Bake at 400 oven for 8 to 10 min. Frost with chocolate frosting

Aunt Sally's Drop Cookies

Cream: Add: mix all ingredients as in line; Chill 1 hour or more. Bake at 400 degree oven for 8 to 10 minutes. Frost with chocolate icing. Cream applies to shortening, sugar, eggs, buttermilk or sour milk, and vanilla. Add applies to flour, soda, salt, cocoa, and chopped nuts. Then mix in the listed order, chill, bake, and frost.

BAKED BROWN BREAD:

Mix to-gether:; Add: Beat all to-gether; Beat allto-gether, Bake in 350 degree oven about one hour, until done.

Baked Chocolate Pudding

Sift flour measure and sift with salt, sugar and baking powder and cocoa. Combing shortening, vanilla and milk. Add to dry ingredients. Beat well and add nuts. Pour into well greased pan cover with cocoa mix and pour over this 1 3/4 cups boiling water Bake in 350 over for 40 min or about that time. mix altogether

BAKED DOUGHNUT PUFFS:

Cream shortening, sugar, and egg until light and fluffy. Sift flour, salt,baking powder and nutmeg to-gether, and add alternately with milk to creamed mixture. Mix well, this will be a stiff dough. Stir in nuts. Drop from tablespoon into well greased small size muffin tins. Bake in hot oven 400 degree 20 minutes. Combine powdered sugar and cinnamon in paper bag. Dip top of doughnut in melted butter, shake 2 or 3 at a time in sugar. Serve hot. Makes I dozen.

BAKED PEANUT BUTTERSCOTCH PUDDING:

Spread peanut butter on bread and cut into cubes. BEAT eggs slightly, add milk, salt, brown sugar bread cubes and raisins. Pour into buttered baking dish and cover with 2 tablespoons brown sugar; Bake in moderate oven,350 degree, for about one hour, serve with plain or whipped cream.

BANANA NUT LOAF:

Follow recipe for Orange nut loa except omit orange juice and rind. Increase sugar to 1 cup and add:I cup mashed bananas with the milk.

BANANA OATMEAL COKKIES:

Cream: 1 cup sugar; 3/4 cup shortening; until light & fluffy Add: 1 egg, beat well: Add: 1 cup mashed bananas; 1½ cups (quick) rolled oats; ½ cup chopped nut meats; Mix thoroughly: Sift to-gether/: ... 3/4 teaspoon cinnamin; Add flour mixture and blend all to-gether. Drop from a teaspoon onto ungreased cooky sheet, placing cookies about 1½ inches apart. Bake in a hot oven (400, degree) about 15 mi nutes or until done. remove from pan at once.

BLUEBERRY BREAD PUDDING:

Line a baking dish with slices of white bread dipped in melted butter. Cook, while stirring, I quart blueberries, ½ cup sugar, and 2 teaspoon lemon juice for about 10 minutes till they are juicy. Pour a layer of the berries over the bread slices and cover with more bread slices and repeat ending with a layer of bread. Chill for several hours, unmold and serve with whipped cream.

BOILED BREAD PUDDING

Add milk and egg yolks to finely crumbled bread along with sugar and butter. Set over boiling water and cook until mixture thickens, stirring occasionally. Add vanilla and pour immediately into pudding dish Squeeze juice of lemon over top and dot with jelly. Make meringue with stiffly beaten egg whites and the confectioners sugar. Place over jelly and set in hot oven or under broiler flame to brown meringue lightly.

Brown bread

Mix all to-gether, then add: Makes two loaves. Bake 50 minutes at 325 or 350 degree oven.

Butterscotch Pie

Mix brown sugar, flour, salt, gradually add milk, mix well. Beat egg yolks and add. Cook over hot water stirring constantly until thick. Add butter. Pour in 9" baked pie shell. Swirl merengine on top.

CARAMEL PECAN ROLLS

Combine: ½ cup scalded milk; 3 tablespoon shortening; 3 tablespoon sugar; 1½ teaspoon salt; Cool..........to lukewarm by adding ½ cup water; Add;..........1 cake compressed yeast, or 1 package dry granular yeast dissolved according to directions on package. Mix well. Blend in:......1 egg; Add gradually: 3 cups flour, mix to a soft dough. This dough may be chilled, if so, place in greased bowl, cover and store in refrigerator at least 2 hr. Roll out;.......dough (chilled or unchilled) on well floured board to 12 x 18 inch rectangle. Spread with:...1½ tablespoon melted butter; ¼ cup firmly packed brown sugar; 1 teaspoon cinnamon; ¼ cup chopped nut meats; Roll;......as for jelly roll; cut into 1 inch slices Combine; ½ cup firmly packed brown sugar; ½ cup light corn syrup; 1 tablespoon butter; ¼ cup chopped nut meats; Spread;; evenly in bottom of 12 x 8x2 in. pan or in greased muffin tins. Place rolls on top of caramel-nut-mixture. Let rise in warm place(80 to 85 degree) until double in bulk; allow about 1 hour for unchilled dough; about 1½ to 2 hours for chilled dough. Bake in 350 degree oven for 20 to 25 minutes. Remove from pans while warm.

Carrot Cake

Sift to-gether Combine mix well add one at a time mix well add one at a time / Beat well after each add it im. gradually add dry ingredients. mixing well. Turn into 3/8 inch cake pans which have been greased and flour. Bake at 350 for 50 to 60 min. Icing Beat until bright Add 1 package confectimer sugar

CHEERY PUDDING:

Cream ... with 1 cup sugar. ... Comdine cherries ...

CHERRY PUDDING:

Cream shortening and sugar,and mix thoroughly. Add milk alternately with flour, with which the baking powder has been sifted. Beat until smooth, pour in to greased baking dish. Mix cherries with I cup sugar and the hot water, pour over the batter. Bake in a moderate oven 350- degree, 20 to25 min. The dough comes to the top while the sugar and cherries and water form a sauce.

CHOCOLATE CAKE DOUGHNUTS:

Beat eggs until thick and lemon in color. Stir in sugar, butter and mashed potatoes, whip until creamy. Sift flour, baking powder (yes, 2 table-spoons is right)., salt nutmeg and cocoa to-gether Add alternately with milk to egg mixture. Mix well Chill 2 hours. Roll ½-in. thick on lightly floured board. Cut with a doughnut cutter; fry in hot fat 365 Or 375 degree about 3 minutes. Drain on absor-bent paper.

CHOCOLATE CHIP COOKIES:

Mix to-gether until well blended, stir in-the-- one package chocolate chips. Drop by teaspoon on greased cookie sheet about 12 minutes in 375 degree oven. sift the three to-gether

Chocolate Drops

Cook milk with chocolate over low heat. Stir until smooth. Add sugar, salt. Stir till mixture boils, taking care to scrape sugar crystals from sides of pan. Cook to soft ball (224° to 230°F). Remove from heat. Add butter, vanilla don't stir. Cool to lukewarm. Stir in rest of ingredients. Drop by teaspoonfuls on wax paper and cool.

CHOCOLATE PINWHEEL COOKIES:

Sift flour, baking powder and salt to-gether Cream shortening and sugar until fluffy; Add egg yolk and beat well. Add milk and blend, add flour mixture and mix well.Divide dough into two parts. to one part add chocolate and blend. Chill. Roll each half into rectangular sheet, I/8 inch thick and place chocolate sheet on top. Roll as for jelly roll, chill over night. cut in I/8 inch slices. Bake on ungreased baking sheet in hot oven, 400-degree for about 5 minutes or until done, makes about 3 dozen cookies;

Corn Chowder

Grind all vegetables separate, then cook all to-gether

COTTAGE PUDDING NO.2

Sift and measure flour, add sugar, baking powder and salt, and resift to mix. Add beaten egg, milk and melted butter, beat well to a smooth batter. Pour in greased shallow pan and bake about 20 min. in hot oven 375 degree. Serve with choice of sauce.

Cotton Tops

Sift flour, baking powder, salt, nutmeg, cocoa all to-gether. Set aside. Cream sugar and short-ening, beat well. Add egg, beat again, add molasses, beat again. Add sifted dry mixture alternately with milk and flavoring. Beat until creamy. Bake in greased muffin pans. Just before removing from oven, place ½ marshmellow on top of cake and let it melt slightly. Remove from oven as soon as marshmellow begains to melt. Bake 30 minutes in 350 degree oven.

Date Cake

Beat all to-gether until creamy. Bake in loaf pan in 350 degree oven about 35 minutes.

DATE-APPLE TORTE:

Peel apples and cut in small pieces. Combine all dry ingredients in a bowl. Stir until mixed but do not beat. Pour into well greased 8-in. square pan which is at least 2-inch. deep. Bake in a 400 degree oven about 40 minutes or until apples are tender. (Test with a fork); Cut in generous pieces and serve with whipped cream or vanilla ice-cream.

Doughnuts

1 cup Sugar 2 Eggs beaten 2 tbl melted Shortening 1 cup Milk ½ tsp Salt 4 tsp Baking Powder 4 cups Flour 1 tsp Nutmeg

EIGHT IN ONE TEA COOKIES:

Cream until smooth and fluffy; (For plain sugar cookies, add teaspoons vanilla;) Stir in, one at a time, 4- eggs; Sift to-gether; Add to creamed mixture, alternately with- ¼ cup of milk; Mix thoroughly; This makes 8-cups of dough. Store un-flavored dough in refrigerator. Will keep about 6-weeks.

EIGHT IN ONE TEA COOKIES:

Stir into I cup cookie dough, ¼ cup grated orange peel and ¼ cup sugar mixed with 4 teas. orange juice. Bake on greased-baking sheet (drop cookies), about IO or I5 minutes.

EIGHT IN ONE TEA COOKIES:

Stir into one cup cookie dough, ¼ cup mashed ripe banana's; ½ teas. grated lemon peel, ½- teas. lemon juice. Drop I teas. at a time into finely rolled corn flakes, Coat by turning gently with spoon. (dough is very soft), bake on greased sheet, same as all of the aboved cookies;

EIGHT IN ONE TEA COOKIES:

Stir into I cup cookie dough, I tablespoon dark molasses and I/3 teaspoon ginger. Shape about 24 balls, dip fingers accasionally in-water so dough doesn't stick to hands. Bake in 375 degree about IO or I5 minutes on greased baking sheet.

EIGHT IN ONE TEA COOKIES:

Knead into I cup cookie dough, I tablespoon coca and I/3 cup semi-sweet chocolate bits. Shape about 2 doz. round balls. Bake on buttered baking sheet In (375, degree oven about IO or I5 Minutes.

EIGHT IN ONE TEA COOKIES:

Stir into I cup cookie dough, ½ cup cooked, drained dried fruit; I/8 teaspoon cloves; 2- tablespoons brown sugar; ¼ teaspoon cinnamon; drop by teaspoonfulls on greased cookie sheet. Bake in 375 degree oven about IO or I5 minutes.

EIGHT IN ONE TEA COOKIES:

Knead into one cup cookie dough, I cup coconut and ¼ teaspoon almond flavoring. Shape into 24 balls press flat withspatula on greased cookie sheet. Top each with piece of candied cherry. Bake in 375 degree oven about IO or I5 Minutes.

EIGHT IN ONE TEA COOKIES:

Mix into I cup cookie dough, ½ cup gumdrops, cut fine, (no black ones). Shape into balls, small ones, on greased baking sheet, criss cross with fork, Bake same as all the aboved cookies.

EIGHT IN ONE TEA COOKIES:

Knead into I cup cookie dough, 2/3 teaspoons caramelized sugar syrup and I/3 cup chopped nuts. Shape into a roll. Chill in refrigerator until it will slice thin, at least 3 hours. Bake in 375 degree oven IO to I5 minutes on greased cookie sheet.

FIG OR DATE NUT LOAF:

Follow recipe for Orange loaf, except omit orange juice and rind. Use brown sugar for the white sugar. Increase milk to 1½ cups; Add 3/4 cup chopped dates or figs with the nuts.

Filled Drop Cookies

Cook until thick, stirring constantly. Drop dough from teaspoon. Make a depression in each cookie with bowl of spoon dipped in water Place a little of the filling in each one, then top with a bit more dough. Bake at 350

GINGERBREAD:

Cream to-gether:; Add:; Sift to-gether: Add to first mixture,

Golden Apple Puff

Sift to-gether Beat 2 Eggs until light add 1 cup milk Blend in: Sifted dry ingredients. Add 1 ½ cup diced Apple. Drop by tsbl in hot fat 375 Roll in sugar

GRANDMA'S CORN FLAKES COOKIES:

Sift flour, soda, salt and baking powder to-gether; Cream shortening, add the sugars gradually, beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture. Add cocoanut and corn flakes. Drop by small teaspoonfulls on a greased cookie sheet, I I/2 inches apart. Bake in 350 degree oven 8 to 10 minutes or until delicately brown. Makes 8 dozen cookies.

HOLIDAY PUDDING:

Cream suet. Add molasses and milk, mixed. Sift to-gether flour, baking powder, salt and spices. Mix and add raisins. Turn into a buttered mold OR CUPS. Steam 3 hours, serve hot with whipped cream or raisin pudding sauce.

HOLIDAY PUDDING: continuation

OR CUPS. Steam 3 hours, serve hot with whipped cream or raisin pudding sauce.

Hoosier Peanut Bars:

Sift: 2 cups sifted flour; 2 teaspoon (double-acting) baking powder; I teaspoon soda; ½ teaspoons salt; Cream: ½ cup shortening; Add gradually. ½ cup sugar; ½ cup firmly packed brown sugar; Mix well: Blend in:2 egg yolks; I teaspoon vanilla; Add: 3 tablespoons cold water, alternately with sifted dry ingredients. The dough will be very stiff. Press: dough into two greased and floured 8x8x2 inch pans. Sprinkle: I package semi-sweet chocolate bits(6or7) oz. over dough and press in gently. Beat: 2 egg whites until foamy. Gradually add, I cup firmly packed brown sugar and beat until stiff. Spread over chocolate bits. Top with: 3/4 cup chopped salted pe anuts. source line contains the redundant wording in slow oven 325 degree oven Cut into squares or bars while still warm.

LEMON CAKE:

Sift flour, sugar, baking powder and salt to-gether in a bowl. Make a well and add in order the salad oil egg yolks, water lemon juice and rind. Beat with spoon until smooth. Add the cream of tartar to egg whites and beat until VERY, VERY stiff. Pour egg yolks mixture gradually over the whipped egg whites, carefully folding with a rubber scraper just until blended. Do not stir. Pour immediately into an ungreased 10x4 inch tuba pan. Bake in moderate oven 325 degree, for 70 min. or until the top springs back when lightly touched. After removing cake from oven, turn pan upside down placing tube part over neck of small funnel. When cold loosen sides with spatula and remove cake from the pan. frost with:--

Lemon Chiffon Pie-

Beat egg yolks on HI speed until thick, about 4 min. Add lemon juice, sugar and rind and beat at LO speed until throughly blended. Cook in top of double boiler (over boiling water) until thick. About 3 min stirring constantly. Remove from heat and cool at once by placing pan in cold water. Beat egg whites with salt until stiff. Continue beating at same speed while adding sugar gradually and beat until meringue stands in very stiff peaks. Fold in cooled lemon cust and carefully with a spoon. Spread in baked pie shell and bake in a moderate oven (300degrees) for about 25 minutes until brown and set. Place in rack to cool.

LEMON FLUFF FROSTING:

Cream margarine, add salt. add part of sugar alternately with lemon juice,creaming until light and fluffy. Add lemon rind and mix until thoroughly blended.

MINCEMEAT COOKIES:

MIX........ Add........ Sift to-gether, Add sifted ingredients alternately to first mixture with....... Line straight sided pan with wax paper or aluminum foil and pack dough in this. Cover and chill Remove and slice into bars,reshaping edges to make them straight, bake about 375 degree oven about 10 minutes.

MINCEMEAT FILLED COOKIES:

Mix thoroughly: ½ cup butter or other shortening; 1 cup sugar; 2 eggs; (unbeaten) 2 tablespoons thick cream (either sweetoor sour) 1 teaspoon vanilla; Sift to-gether: 2½ cups sifted (all-purpose) flour; ¼ teaspoon soda; ½ teaspoon salt; Stir this into the sugar mixture and chill (over night) or until thoroughly chilled Roll very thin. Cut into 3 in. rounds. Place them on a lightly greased baking sheet. On each round place 1 teaspoon (rounded) of filling. On top of the filling, place another round which has a hole cut in the center. Press the edges to-gether. Bake until lightly browned at 400 degree. THE MINCEMEAT FILLING: Cook slowly until thick, (about 10 minutes, Cool.

Molasses Drop Cookies

Cream shortening sugar egg and molasses. Sift dry ingredients. Add alternatly with sour milk to cream mixture Drop by teaspoon full on a lightly greased cookie sheet Bake at 375 oven about 10 min.

MOLASSES GINGERBREAD

Add water to molasses and add dry ingredients which have been sifted and mixed to-gether. Add shortening and beat vigorously. Bake in shallow pan in350 degree oven, about 30 minutes or until done.

NUT BREAD MADE WITH BAKING POWDER:

Sift to-gether one cup of graham flour, two cups of pastry flour, 4 teaspoon of baking powder. add 1 cup chopped pecan nut meats, 1 egg, beaten lightly, and 1 cup of milk; Add 1 tablespoon of melted shortening and mix thoroughly. Turn into a buttered bread pan. Bake about 45 minutes in a 350 degree ove. Turn out to cool.

Oatmeal Refrogator Cookies:

Sift flour, add soda, and salt, sift again; Cream shortening; add both sugars gradually; beat until light; add e ggs and vanilla. Combine dry ingredients and creamed mixture; blendd thoroughly. Add the rolled oats. Pack into clean frozen-fruit

OLD FASHIONED RHUBARB PUDDING:

Sift to-gether; Add: 2 cups rhubarb, cut in ½ in. pieces; 1 cup sour cream; Mix to-gether well.Pour into q buttered 12x8-in. cake pan, bake in a 350-degree oven for 25-30 minutes. Serve warm or with cream.

ORANGE NUT LOAF:

Mix to-gether thoroughly: Stir in: Sift to-gether and stir in; Blend in: Pour into greased loaf pan, 9½x5¼x2½ or 3 in. Let stand 20 minutes before baking. Bake about 70min. (or until toothpick thrust into center comes out clean),in 350-degree oven. Crack in top is characteristic. Slice with a thin sharp knife.

ORANGE REFRIGERATOR COOKIES:

Mix,......... Add;,,,,,, Sift to-gether; Mix all to-gather, add a little more flour if necessary to make a soft dough, form into a roll and chill, slice and bake at about 375 degree about 10 minutes or until brown.

Party Sandwiches:...

Split doughnuts and put to-gether with ice-cream.

Peanut Buttea Fudge

Start out with ½ cup then add a little more at a time. May need a cup (½ cup to 3/4 cup to 1 cup) Boil test in cold until a soft ball forms Then add 1 to 1½ lb peanut butter mix in Pour into large butter pan.

Peanut Butter & Choc. Chips

Cream oleo, peanut butter and sugar until fluffy. Beat egg and vanilla add flour and dry ingredients and chips. Drop on cookie seat., where seat is a source typo for sheet Bake at 375.

PEANUT COOKIES:

Cream shortening, peanut butter, sugar and eggs to-gether thoroughly. Add milk, then flour sifted with salt and soda. Stir in peanuts and oats, adding a very little more flour if necessary. Drop, by spoon-fuls, on lightly greased cooky sheet, sprinkle with more peanuts and bake in a 400-degree oven about 10-minutes. Remove to racks to cool. Do-not pile cookies on top of each other or put in cooky jar until cold as they will stick to-gether.

Pickles Carrots

use raw carrot sticks. Bring syrup to boil and add carrots and cook until tender.

PIN WHEEL ICE*BOX COOKIES:

Divide the dough and roll thin, spread on the filling, roll up an place in refrigerator until cold and firm. Slice and bake in 350-degree oven (or 325 degreeoven as they scorch quickly). Cook all together for about 10 minutes or until thick.

Pineapple Cake

Cream thoroughly

Pineapple Cookies

Cream butter and sugar; add eggs, pineapple and juice. Add flour, vanilla, milk, and baking powder. Drop by spoon full on a greased baking sheet. Bake in 400-410 oven about 10-12 minutes.

Pinwheel Ice Box Cookies

Divide the dough and roll out thin, spread on the filling, roll up and place in refrigerator until cold and frim. Slice and bake in 325 degree oven Cook over medium heat until mix. Careful it doesn't burn. Stir while cooking.

PLUM PUDDING:

Mix all to-gether well, Put in round cans, (the same source wording with typographical errors) Steam 3 hours, cool slightly and remove from the cans. Good with hard sauce or whipped cream on it.

POTATO DOUGHNUTS:

I.-- Beat eggs lightly, add sugar gradually, stir in melted shortening, add potatoesand milk Blend well. 2.--Sift remaining 4 dry ingredients to-gether. Add to first mixture to make soft dough. 3.--Chill thoroughly. Roll out about ¼ inch thick on floured board, cut with doughnut cutter. 4.--Fry in deep fat,375 degree, until brown on both sides, or about 2 minutes to a side. Turn only once during frying. Drain on soft paper.

Punch

stir well

Punch (Aunt Sucky)

1 can yellow Hawiian Punch 1 can Orange juice 1 can pineapple juice 1 quart ginger ale 1 quart grapefruit pop

Quick Cinnammon Rolls

Sift flour once, them measure; add baking powder and salt; cut in shortening; add milk gradually until soft dough is formed. Turn out immediately on slightly floured board and knead 30 seconds or enough to shape. Roll ¼ inch thick. Cream to-gether butter, sugar and cinnamon spread on doughand sprinkle with currents or raisins. Roll as for jelly roll. /Cut 1 inch slices: Meet 4 tbl in 8*8*2 pan. Add 4 tbl brown sugar. Mix well Bake 425 for 15 min then reduce to 350 for 15 min.

RAISED DOUGHNUTS:

Scald milk and cool until lukewarm (80 to 82-degree). Dissolve yeast and ¼ cup sugar in lukewarm water. Sift flour before and after measuring. Add dissolved yeast and sugar to milk. Mix well. Add about ½ the flour or enough to make a good sponge and beat thoroughly. Cover and allow to rise in a warm place until very light, about 45 min. Add remaining sugar, nutmeg, salt, and slightly beaten egg to sponge. Add melted shortening. Add remainder of flour gradually and beat after each addition. Turn onto lightly floured board and knead until smooth and elastic. Place in bowl and allow to rise in warm place until double in bulk, about 1½ hours. Turn onto lightly floured board and roll lightly to about ½ in. thickness. Cut with floured doughnut cutter. Cover and let rise until light about 45 min. Drop into hot fat, placing top surface down into fat first. Turn as soon as doughnut rises to top of fat. Fry until well browned on both sides. Put on absorbent paper to drain. Doughnuts may be dusted with powder or granulated sugar or coated with powdered sugar icing before serving.

RAISED DOUGHNUTS:

Dissolve yeast in the water in a large bowl. Melt shortening in small pan, add the milk and he at to lukewarm. Add sugar and eggs; beat lightly. Add salt and nutmeg,gradually beat in flour to make soft dough; Cover and let rise until double in bulk. Knead 5 minutes. Roll out to ½ inch thickness-and cut with doughnut cutter. Let rise until doubled. Fry in deep fat 37? degree until brown on both sides About 2 minutes on each side.

RAISINS ALL*BRAN BREAD

Beat egg well; add sugar, molasses,milk, and shortening and All-bran, mix well; let stand until most the moisture is taken up. Add sifted dry ingredients with raisins and stir only flour disappear. Spread in greased loaf pan with waxed paper in the bottom. Bake in 350 degree oven about 1 hour.

REFRIGERATOR BUTTER ROLLS:

Combine; 1 cup scalded milk; ½ cup butter; ¼ cup sugar; ½ teaspoon salt; Cool to lukewarm. Add; 1 yeast cake, crumbled fine, 2 beaten eggs; Add; 2 cups sifted flour, and beat well; Blend in; 2 more cups of flour. Cover and chill in refrigerator several hours or over night. Roll out on a floured board to 1/3 inch thickness. Cut with a 2-in. biscuit cutter and brush with melted butter. Fold each roll in half and place on a greased baking sheet; Cover lightly and let rise in a warm place until doubled in bulk. Brush with melted butter. Bake in a hot oven 425 de. 10 to 15 minutes.

REFRIGERATOR COOKIES:

Sift flour, add salt, cinnamon; and soda, sift again. Cream shortening; add brown sugar gradually; Beat until light. Add eggs, water and vanilla, Mix well. Combine the dry ingredients and creamed mixture; blend well. Add nuts.--shape dough into 2-in. rolls in diameter. Chill it over night Cut in slices and bake on ungreased cookie sheet in hot oven, 400 degree; for I0 to I2 minutes.

RICE PUDDING:

Wash rice quickly in I or 2 waters and drain. Mix ingredients except butter and pour into a well buttered baking pan or dish. Bake 2½ hours in a very slow oven, stir every fifteen minutes for first hour to prevent rice from settleing. Add butter at t ime of last stirring. Serve with sweet cream, flavored as desired or with nutmeg.

ROLLED BUTTERSCOTCH COOKIES:

sift flour once, add baking powder and salt and sift to-gether. Cream shortening and sugar until fluffy. Add eggs and beat well. Add vanilla and lemon juice. Add flour mixture and mix well. Chill until firm enough/ to roll. Roll 1/8-inch thick on floured board. Cut with floured cutter. Bake on ungreased baking sheet in 425 degree oven 5 to 6 minutes. Makes about 7 dozen cookies;

SAILORS DUFF:

Turn in greased 3 pint basin and steam I hour; Serve with whipped cream or your favorite sauce;

SAUCE:

Beat all to-gether and add 1 cup boiling water and let come to a boil.

SNICKEDOODLES (COOKIES)

Mix to-gether thoroughly: 1 cup soft shortening; 1½ cup sugar; 2 eggs; Sift to-gether and stir in: 2¾ cups sifted flour, (Gold Medal) 2 teaspoon cream of tartar; 1 teaspoon soda; ½ teaspoon salt; Roll into balls the size of small walnuts. Roll in mixture of 2 tblsp. sugar and 2 teas. cinnamon. Place about 2 in. apart on greased cookie sheet bake in 400 degree oven until lightly browned

SOFT MOLASSES COOKIES:

Measure flour, salt, soda, spices all to-gether. Beat eggs, add sugar and blend. add molasses, shortening and coffee or water

Sour Cream Cookies

Roll and cut. Bake at 350 degree oven

Sour Cream Cookies

Beat until smooth and creamy knead a little and roll and cut. temperature 350 for 12 to 14 min.

SPICY RAISED DOUGHNUTS:

Stir yeast and 1 tablespoon of the sugar into warm water; let stand 5 minutes. Put butter and the rest of the sugar in large bowl; pour in hot milk, stirring until butter melts. Cool to lukewarm. Add yeast and eggs. Sift flour, salt and spices together, and stir into yeast mixture; mix well. This makes a soft dough. Cover with a dampened cloth; let rise in warmplace until doubleddin bulk. Turn out on lightly floured board, shape into a soft

STARLIGHT MINT SUR PRISE COOKIES:

Sift: 3 cups sifted flour; 1 teaspoon soda; ½ teaspoon salt; Cream: 1 cup butter (half shortening may be used) Add gradually; 1 cup sugar; ½ cup firmly packed brown sugar; Creaming well. Blend in: 2 eggs, unbeaten; 1 teaspoon vanilla, beat well. Cover and refrigerate 2 hours. Open; 1 package (9) oz. Rockwood chocolate mint wafers. Enclose each wafer in about 1 tablespoon of chilled dough. Place: on greased baking sheet, about 2in. apart. Top: each cookie with a pecan or a walnut half. Bake: in moderate oven (375 degree) 10 to 12 minutes.. Makes. about 4½ dozen cookies.

STEAM PUDDING WITH FRUIT:

Beat all to-gether and put in dish to steam Steam 3/4 hour. Serve with whipped cream or your favorite sauce.

STEAMED CHERRY PUDDING:

1:-Sift flour, baking powder and salt to-gether. 2:-Cream shortening, add sugar gradually, beat well. 3:-Add unbeaten egg to cream mixture, beat until fluffy; 4:-Add sifted dry ingredients, alternately with milk to the creamed mixture. Fold in cherries. 5:-Pour batter into greased bread pan 4½x9½ inches. Cover with 2 sheets waxed paper, tie securely with string. Steam2¼ hours. 6:-Serve warm with a thin cherry sauce or a hard sauce;

SUET PUDDING:

Mix all the dry ingredients to-gether, then add milk and molasses; put in greased tin cans with tops on and steam 2½ hours. Serve with the following sauce. Beat all to-gether and add 1 cup boiling water and let come to a boil.

SUGAR COOKIES:

Sift to-gether first 3 ingredients. In another bowl mix shortening and next 3 ingredients, untill creamy.Mix in flour mixture alternately with milk; Chill dough thoroughly,(you can hurry this by placing it in the freezing compartment). Start heating oven to 400 degree. On lightly floured cloth-covered board, with stockinet-covered rolling pin, roll half or third of dough at a time, keeping rest chilled. For crisp cookies, roll dough paper thin. For softer cookies, roll ¼ in. thick. Cut in desired shapes with floured cutter. Place on lightly greased cookie sheet, ½ in. apart. If desired, glaze by brushing tops of cookies with cream: then sprinkle with white or colored sugar, chopped nuts, cinnamon and sugar, bits of candied fruit, etc. Bake until delicately brown- about 6 minutes.

SUGARED GOLDEN PUFFS:

Sift to-gether;......... Add:.................... Stir with a fork until thoroughly mixed. Drop by teaspoon.( to large puffs will not cook through) into deep hot vegetable oil or fat at 375-degree. Fry until golden brown, about 3 minutes. Drain on absorbent paper. Roll warm puffs in cinnamon- sugar or glaze puffs by dipping into a thin confectioners sugar icing. Makes about 2½ dozen.

Sun-Maid Raisin Pie

Boil raisins in 1 3/4 cups water 5 minutes. add to raisins stirring until mixture boils Remove from fire and add butter and vinegar. Pour into pastry lined pie pan; cover top with pastry Bake 25 minutes in a hot oven 425 degrees.

Sweet Dough for Doughnuts

MIX TO-GETHAR applies to shortening, milk, sugar, and salt; Add 2 package of yeast=stir; Beat+add applies to 2 eggs and 7 to 7½ cups of sifted flour

Tea Cake

Cream sugar and shortening, add milk and eggs, sift flour, baking powder and salt, mix all to-gether, add vanilla. Beat until creamy. Bake in 9 x 12 inch loaf pan about 30 minutes.

THANKSGIVING FRUIT CAKE:

Cream butter, add sugar after rolling, beaten eggs molasses and milk, then fruit juices and soda dissolved in 1 teaspoon water. Put fruit and nuts through food chopper and mix well. Sift flour, salt, baking powder and spices together 3 times and add last. If baked in 1 loaf, requires 1 1/2 hours in moderate oven (350). If baked in 1 loaf, requires 1 1/2 hours in moderate oven (350).

THANKSGIVING STEAMED PUDDING:

Sift, then measure the flour. Sift three times with the baking soda, salt, and spices. Combine suet molasses and milk. To the suet mixture, add the dry ingredients, beating until smooth. Add the raisins. Turn into a well greased pan or mold. Cover, steam 3 hours. Serve with hard sauce.

Toll House Marble Squares

Blend or cream Sift and mix well with above ingredients Nuts may also be added. Use 13" x 9" x 2" pan. Sprinkle 6oz. packages chocolate bits over top. Put in oven 1 minute. Remove and marblize with knife. Return to oven and bake 12 to 14 minutes. Bake at 375°oven.

Unbaked Oatmeal Cookies

Mix in bowl Boil together 1 minute Immediately add to dry ingredients and mix throughly. Drop by teaspoon full on wax paper; let cool.

Untitled recipe

½-in. thick, let rest 20 minutes. Cut with doughnut cutter. Fry3or 4 at a time in hot fat (365) degree about 3 minutes. Drain on absorbent paper, sugar while warm. Makes 3 dozen.

Untitled recipe

Combine with flour mixture and blend well. Chill at least one hour. Drop from teaspoon on greased baking sheet. Bake in 375-degree oven 10 to 12 minutes, depending on size of cookie. Makes about 48 cookies, medium size.

Untitled recipe

If baked in 1 loaf, requires 1 1/2 hours in moderate oven (350).

Untitled recipe

juice cans, detach bottom of the can and use it to push dough out to slice for baking, or shape dough into rolls 2-in. in diameter. Chill thoroughly over night for best results. Cut into thin slices and bake on ungreased cookie sheet, in a hot oven 400 degree for 6 to 8 min.

Untitled recipe (continued)

Bake in a 350 degree oven for about 35 minutes. Serve warm, with cream if desired.

Untitled recipe fragment 1

constantly. Cool. Cream remaining shortening until soft. Blend in remaining brown sugar and eggs, beating until light and fluffy. Mix and sift dry ingredients and add to creamed mixture. Flavor with vanilla. Bake in 10 in greased loaf pan in a moderate oven 350 degree oven about 50 to 60 minutes. Frost with icing made by mashing 1 banana into 2½ cups of confectioner's sugar. Add a dash of salt, and 1 teas. lemon juice. Top cake with sliced banana's just before serving.

Vanilla Wafer Cookies.

Cook to firm ball. Stir over med. heat stirring constantly. Add 2 or 3 cups Vanilla Wafer Crumbs Drop on Waxed Paper.

Vegetable Swiss Steak

Combine flour, seasonings; pound into steak with meat hammer or edge of heavy saucer. In skillet, brown steak in shortening; pour off fat. Add soup ,, water. Cover; simmer 1 hour or until tender. Stor now and then.

WALNUT BREAD:

Sift flour, baking powder, salt and sugar to-gether. Add nut meats. Beat egg, mix with milk and add to dry ingredients, mixing lightly. Pour into bread pan lined with wax paper. Let stand 20 min. Bake in375-degree oven 45 minutes.

Wesson Jiffy Barbecue Sauce

Cook onions until soft in hot Wesson oil. Add remaining ingredients and simmer 15 minutes.

White Cake Supreme

Stor shortening add sugar, cream until light and fluffy. Scrape bowl occasionally add vanilla. Sift flour Baking Powder salt. add alternatly with mixture Fold in egg whites. Add cake color if want Bake at 350 Bake 30 min.

White Drop Cookies

Bake 350

WHOLE WHEAT DATE, NUT BREAD:

Mix honey, molasses and beaten egg. Add butter-milk, (or sour milk), flour, soda and salt which have been sifted to-gether. Add nuts and dates. Pour into 2 small loaf tins which have been well buttered. Bake in a 375-degree over for 35 minutes, testing for done-ness. Turn from pan to cool.

All 113 cards are shown.