tag:blogger.com,1999:blog-21188641954805766812024-03-13T16:53:54.110-07:00Handwritten RecipesA collection of the handwritten recipes I've found in booksMichael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-2118864195480576681.post-83104018469075345442019-08-06T06:58:00.002-07:002019-08-06T06:58:41.384-07:00Red Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEVB1hHJlZZW-NI44J_Nl_N1qFCxfAmCPDGzaq3As8GocBWPbWSw3g5C-NDl5m5weOvubSVCfOt6gpFisbvNdWMD6AsNszUqEp7jlIY6IrMwB6EZpVKK22zpIpv9-H721WlkO1neVQ68/s1600/dutch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEVB1hHJlZZW-NI44J_Nl_N1qFCxfAmCPDGzaq3As8GocBWPbWSw3g5C-NDl5m5weOvubSVCfOt6gpFisbvNdWMD6AsNszUqEp7jlIY6IrMwB6EZpVKK22zpIpv9-H721WlkO1neVQ68/s640/dutch.jpg" width="640" /></a></div>
<br />
Recipe for Red Cake:<br />
<br />
<blockquote class="tr_bq">
Cream<br />
1/2 cup shortening<br />
1 1/2 cups cugar<br />
2 eggs<br />
<br />
Add<br />
2 oz red food coloring (that seems like a lot)<br />
1 tsp cocoa - mix well<br />
<br />
Add 2 1/2 cups flour<br />
1 tsp salt<br />
1 tsp soda<br />
<br />
Bake at 360 degrees</blockquote>
<br />
Found in "Cooking With the Pennsylvania Dutch" edited by A. Monroe Aurand. Published by The Aurand Press, 1946.<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-47904646154877122312019-07-01T07:56:00.001-07:002019-07-01T08:01:14.022-07:00Sour Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-aL0NRTB0uFdnPFxspZEIEt-oQIJ68QL2V9XuJOENu9IGTfjm2BtbBkdkJOwB5EYVboi45jYSU_TlmE9fQUoUjV48OKVnPmBj7Nxw-dEfUbojrdIPIDjHmCJdVB_xx1X4z1RdA0OvSk8/s1600/sour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-aL0NRTB0uFdnPFxspZEIEt-oQIJ68QL2V9XuJOENu9IGTfjm2BtbBkdkJOwB5EYVboi45jYSU_TlmE9fQUoUjV48OKVnPmBj7Nxw-dEfUbojrdIPIDjHmCJdVB_xx1X4z1RdA0OvSk8/s640/sour.jpg" width="640" /></a></div>
<br />
Recipe for "My Mother's Sour Cream Pie."<br />
<br />
<blockquote class="tr_bq">
My Mother's Sour Cream Pie (good)<br />
Uncle Roger's favorite<br />
<br />
1 c. sour cream<br />
1 c. sugar<br />
1/2 c. chopped raisins<br />
Yolk of two eggs<br />
2 tbs flour<br />
1 tsp vanilla<br />
<br />
Mix<br />
<br />
Bake in one crust. Beat egg whites, add 3 tbs sugar, top and brown.</blockquote>
<br />
Found in "The Seven Voyages of Sinbad the Sailor" published by The Heritage Press, 1949. <br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-33848972838445106402019-06-17T07:21:00.002-07:002019-06-17T07:21:59.064-07:00Rhubarb Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGH6cFoMgK4IXwU3X6Xoj3ZHehHlsk6jvDLRd-RpULThnwpTinObsO5pjzvLvYdtR_7q6ZA6-kQ8UuYih_Bqt-n_ltupgpxKaSjUkQiW5gjQX1ODWglLLIRdUlM1GwF2pu-Hq68Xk9QtU/s1600/rhubarb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGH6cFoMgK4IXwU3X6Xoj3ZHehHlsk6jvDLRd-RpULThnwpTinObsO5pjzvLvYdtR_7q6ZA6-kQ8UuYih_Bqt-n_ltupgpxKaSjUkQiW5gjQX1ODWglLLIRdUlM1GwF2pu-Hq68Xk9QtU/s640/rhubarb.jpg" width="640" /></a></div>
<br />
<br />
Recipe for rhubarb crisp:<br />
<br />
<blockquote class="tr_bq">
1 cup sifted flour<br />
3/4 cup uncooked rolled oats<br />
1 cup brown sugar, firmly packed<br />
1/2 cup melted butter or margarine<br />
1 tsp. cinnamon<br />
<br />
Fruit mixture<br />
<br />
4 cups diced rhubarb<br />
1 cup sugar<br />
2 tablespoons cornstarch<br />
1 cup water<br />
1 tsp. vanilla<br />
<br />
Mix together crumb topping ingredients until crumbly. Press half of crumbs into greased 9" layer pan. Cover with rhubarb.<br />
<br />
In small saucepan combine sugar, cornstarch, water and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.<br />
<br />
Bake in moderate oven (350 degrees) 1 hour. Cut in squares and serve warm, plain or with whipped cream. Makes 8 servings.</blockquote>
<br />
Found in "The State, The Family and Education" by Miriam E. David. Published by Routledge and Kegan Paul, 1980.<br />
<br />
<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-79525232243402822142018-12-05T08:11:00.002-08:002018-12-05T08:11:11.828-08:00Orange Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5PYJwzpQdkm_zA1zACPmfMbsmuloSkPVQ2Tjtgd865XJMy9k6EG2ghwGnwchdi4uhJnDayiu1pvOMgaBerqbuox2VKT5KF8Ep-qVBweyJIX-5vm4peGM_WJSCRnIVxCStf9ZyM-6xyQ/s1600/orangecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5PYJwzpQdkm_zA1zACPmfMbsmuloSkPVQ2Tjtgd865XJMy9k6EG2ghwGnwchdi4uhJnDayiu1pvOMgaBerqbuox2VKT5KF8Ep-qVBweyJIX-5vm4peGM_WJSCRnIVxCStf9ZyM-6xyQ/s640/orangecake.jpg" width="640" /></a></div>
<br />
Recipe for orange sponge cake:<br />
<br />
<blockquote class="tr_bq">
Beat whites of three eggs stiff.<br />
Add 3 yolks, one at a time, beating constantly.<br />
Add - gradually - one cup of sugar, grated rind of one orange and one-third cup of orange juice.<br />
Fold in one cup flour, sifted with one teaspoon baking powder and 1/4 teaspoon salt.<br />
<br />
Turn into buttered shallow pan, and bake in a moderate over - 25 or 20 minutes. </blockquote>
<br />
Found in "St. Nicholas' Travels" by Hertha Pauli. Published by Houghton Mifflin, 1945.<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-37987921057381824642018-08-01T07:39:00.000-07:002018-08-01T07:39:00.726-07:00French-Swiss Cookies and Sand Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtyWGwemd4th1guDAxMxS5quqlVhWSK55RD4oak8CR0fX7FxTR3nNeMNE1AvGk3Q4vMZEaczU1LDvllNSZxmrMjlJ5i16z8MyQ7MuHi_cpyN_2N-POE6zK3JuUexCvYZ9C-oavUa2IXQ/s1600/cooookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtyWGwemd4th1guDAxMxS5quqlVhWSK55RD4oak8CR0fX7FxTR3nNeMNE1AvGk3Q4vMZEaczU1LDvllNSZxmrMjlJ5i16z8MyQ7MuHi_cpyN_2N-POE6zK3JuUexCvYZ9C-oavUa2IXQ/s640/cooookies.jpg" width="640" /></a></div>
<br />
Two typewritten and xeroxed recipes: <br />
<br />
<blockquote class="tr_bq">
French-Swiss Cookies <br />
<br />
1/2 lb. butter or margarine<br />
1 cup sugar<br />
1 egg yolk<br />
2 cups sifted all-purpose flour<br />
2 1/2 teaspoons cinnamon<br />
1 egg white<br />
Colored candies or ground nuts<br />
<br />
Cream butter and sugar thoroughly. Beat in egg yolk. Add flour and cinnamon and blend well. Roll pieces of dough into 1" balls between buttered palms. Place balls on ungreased baking sheet about 2" apart. Press out paper thin with a floured spatula. Paint with egg white and sprinkle with colored candies or ground nuts. Bake at 350 degrees for 10 to 12 mins. Yield: 6 dz cookies<br />
<br />
--<br />
<br />
Sand Tarts<br />
<br />
Cream 1/2 cup butter. Add 1 cup sugar, 2 egg yolks (beaten lightly) and 1/2 teaspoon vanilla. Beat the mixture until light. Sift together 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Add to first mixture and blend well. Chill for several hours. Roll dough thin and cut with 3" star cookie cutter. Place on buttered baking sheets and put a split blanched almond on each cookie. Brush with unbeaten egg whites, then sprinkle with muxture of 1 tablespoon sugar and 1/4 teaspoon cinnamon. Bake in moderate oven, 375 degrees, for ten minutes.</blockquote>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Found in "Jane Eyre" by Charlotte Bronte. Published by the Junior Book Club, no date, circa 1945.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xvbihJXKaqQRT8xauWJU3qovxJTTo86uEwkNRQMQGsVVnBkToIX0kJOVqITotPE4VMxT7Us-mkWtZiI2gz-sIyKuEEARTL9zI0SbpIyUm9PMWrEIr3bq2s6Hh5uR3Dkl0ttHdq9eEGI/s1600/cooookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1545" data-original-width="1545" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xvbihJXKaqQRT8xauWJU3qovxJTTo86uEwkNRQMQGsVVnBkToIX0kJOVqITotPE4VMxT7Us-mkWtZiI2gz-sIyKuEEARTL9zI0SbpIyUm9PMWrEIr3bq2s6Hh5uR3Dkl0ttHdq9eEGI/s640/cooookies2.jpg" width="640" /></a></div>
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-60592980493111913262018-07-24T07:04:00.002-07:002018-07-24T07:04:49.772-07:00Tomato Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r3CRb3khMPvtrE7R0Pu7lStbSzuKwcrd8JT-njmjVwtUE-6kejzsJgMvfr2xii44mW9USwzYxS81bEiGySLM70XnMvr-bHO_3r4XrFuz0BMTkyDnTvEWfVSyLpm3xrx_qAR41JXc73I/s1600/tomutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r3CRb3khMPvtrE7R0Pu7lStbSzuKwcrd8JT-njmjVwtUE-6kejzsJgMvfr2xii44mW9USwzYxS81bEiGySLM70XnMvr-bHO_3r4XrFuz0BMTkyDnTvEWfVSyLpm3xrx_qAR41JXc73I/s640/tomutter.jpg" width="640" /></a></div>
Recipe for tomato butter:<br />
<br />
<blockquote class="tr_bq">
Peal, slice and measure ripe tomatoes<br />
<br />
To every quart, add one pint vinegar, one pint light brown sugar, then add two teaspoons cinnamon and one of cloves.<br />
<br />
Boil down about like jelly<br />
<br />
Does not need sealing</blockquote>
<br />
Found in "The Amazing Story of Repeal" by Fletcher Dobyns. Published by Willett, Clark and Co., 1940.<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-10097191687488973672018-05-29T07:30:00.003-07:002018-05-29T07:30:59.261-07:00Pumpkin Golden Glow<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1OqpQDiV7pdoNlnFe0Z3L7HMz9ZIclE3MzkYYaPOqm1oqk05XeD1h1ReQj5Ui1OzQR8Vx6RHAfsJZnBcr0hJXDXla8I0eTS9550_W0LrMSQRaVvHADEqw8yzkFK7nZKa_s7OlcJDuyQ/s640/pumpkin2.jpg" width="640" /></div>
<br />
<br />
Handwritten recipe for "Pumpkin Golden Glow" -<br />
<br />
<blockquote class="tr_bq">
Chop coarsely 3 lb. of peeled pumpkin</blockquote>
<blockquote>
Cover with 3 lb. of sugar. Let stand overnight.<br />
In morning, add juice and grated rind of 6 oranges and 3 lemons.<br />
Cook slowly till thick.<br />
Few raisins may be added.</blockquote>
<br />
Found in "Astrology: Your Place Amount The Stars" by Evangeline Adams. Published by Dodd and Mead, 1930.<br /><br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-45763868472190717292018-03-22T08:35:00.000-07:002018-03-22T08:35:17.162-07:00Mocha Cake Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJXNcMGrHapmVWs_avNWJ3T3OhgSbHe4UnEwh0Qy0q27UfGxx5o38YMXum6yD5vyqYAD5U5AA3s48t_FKzaaHrRJ6tppKLkn6k2U2p8038KnpQKEF8OqJ5jsC0DMI-vgoeDyxJfSkyHQk/s1600/mocha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJXNcMGrHapmVWs_avNWJ3T3OhgSbHe4UnEwh0Qy0q27UfGxx5o38YMXum6yD5vyqYAD5U5AA3s48t_FKzaaHrRJ6tppKLkn6k2U2p8038KnpQKEF8OqJ5jsC0DMI-vgoeDyxJfSkyHQk/s640/mocha.jpg" width="640" /></a></div>
Recipe for Mocha Cake Filling:<br />
<br />
<blockquote class="tr_bq">
Cream 2 tablespoons of butter with 1 1/2 cups confectioners sugar<br />
1/2 teas vanilla<br />
3 teas cocoa and sufficient strong coffee to make the mixture of spreading consistency. Beat until smooth and glossy.</blockquote>
<br />
Found in "The Every-Day Cook Book" by Mrs. E. Neil. Published by Donohue and Co., no date.Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-62938207792777657572018-02-13T07:07:00.003-08:002018-02-13T07:07:46.592-08:00Corn Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RjBR_3Dc3KOx8lJLDzyIyPNlxvuCKb8hNcFHSQjNxEOqBQlpsIAd4xsm3bG_MwNVao-YjVfu3x2pkwJpiCCL9GfwuLKQqA9bFNt45o8eZKaNYXzb0eS_ljeU6JyvIub_wy-2X6nkXOk/s1600/corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RjBR_3Dc3KOx8lJLDzyIyPNlxvuCKb8hNcFHSQjNxEOqBQlpsIAd4xsm3bG_MwNVao-YjVfu3x2pkwJpiCCL9GfwuLKQqA9bFNt45o8eZKaNYXzb0eS_ljeU6JyvIub_wy-2X6nkXOk/s640/corn.jpg" width="640" /></a></div>
Recipe for corn muffins:<br />
<br />
<blockquote class="tr_bq">
Cream<br />
4 T butter, melted<br />
1 C sugar<br />
<br />
add<br />
<br />
2 eggs<br />
1 1/2 C corn meal<br />
1 1/2 C white Presto flour<br />
1 1/2 C milk<br />
<br />
Oven - 375 - 30 minutes</blockquote>
<br />
Found in "Red and Black" by Grace Richmond. Published by A.L. Burt, 1919.<br />
<br />
<br />
-Click to enlarge photos-<br />
<script src="http://w.sharethis.com/button/sharethis.js#tabs=web%2Cpost%2Cemail&charset=utf-8&style=default&publisher=ae8fa607-f255-49a4-9fcb-952fdbe23fda" type="text/javascript"></script>Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com1tag:blogger.com,1999:blog-2118864195480576681.post-78826050930575974362017-11-09T07:35:00.000-08:002017-11-09T07:35:08.427-08:00White Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ0H1hKLYh-pg_Io3KZK6pTdYEVRBb9kygx92aaQEGN872r7vhn3zC-ymgU6Ql8Drvi2H96Zu-2DAjJHkksyz84HiagG6EfevL5N9rUagptCEfq6yORPT_krJ2BDKL2kcCMsB3oUmm80/s1600/whitecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ0H1hKLYh-pg_Io3KZK6pTdYEVRBb9kygx92aaQEGN872r7vhn3zC-ymgU6Ql8Drvi2H96Zu-2DAjJHkksyz84HiagG6EfevL5N9rUagptCEfq6yORPT_krJ2BDKL2kcCMsB3oUmm80/s640/whitecake.jpg" width="640" /></a></div>
<br />
Recipe for white cake:<br />
<br />
<blockquote>
1/2 c. butter or margerine <br />
1 c. sugar<br />
1 egg well beaten<br />
1/2 ts salt<br />
1 c. milk<br />
1 c flour<br />
4 ts powder (bkg)<br />
1 1/2 c. huckleberries<br />
flavoring<br />
<br />
Cream fat and sugar<br />
Add egg<br />
Mix and sift dry ingredients, reserving 1/4 c. flour to dredge berries. Add alternately with milk<br />
Fold in dredged berries<br />
<br />
Bake in shallow pan 350 degrees 30 or 45 mins</blockquote>
<br />
Found in "Barnaby Rudge" by Charles Dickens. Published by Harper and Brothers, 1875.<br />
<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-41444125034834324712017-10-11T07:35:00.000-07:002017-10-11T07:35:14.930-07:00Tomato Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-5LLWlYQJIhCjV9UP-bd-rdAEnskmVmawivdXOsxFc6rFFGExKf_SnUZXeF8ahveoPSF23wQ9vtkWAPpEGsjHgOA7BJyGrNoBHyiXXzL0zu20qEJ-xOtSyrxyoafJYjisJYvPf4X0J8/s1600/tomatopickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-5LLWlYQJIhCjV9UP-bd-rdAEnskmVmawivdXOsxFc6rFFGExKf_SnUZXeF8ahveoPSF23wQ9vtkWAPpEGsjHgOA7BJyGrNoBHyiXXzL0zu20qEJ-xOtSyrxyoafJYjisJYvPf4X0J8/s640/tomatopickles.jpg" width="640" /></a></div>
<br />
Recipe for tomato pickles:<br />
<br />
<blockquote>
1 pk. tomatoes ??<br />
1 cup salt<br />
Stand overnight, drain<br />
<br />
Boil tomatoes in 2 qts water and 1 qt vinegar 15 minutes<br />
<br />
Drain, then take <br />
5 qts vinegar<br />
2 lbs brown sugar<br />
1/2 lb white mustard seed<br />
2 tablespoons ground allspice<br />
2 tablespoons ground cloves<br />
2 tablespoons ground cinnamon<br />
2 tablespoons ground ginger<br />
2 tablespoons ground mustard<br />
2 green peppers cut in strips<br />
<br />
Put all into a porcelain kettle and cook 15 minutes and ?? ?? in loose.</blockquote>
<br />
<br />
Found in "Lowney's Cook Book" prepared by Maria Willett Howard. Published by Lowney's, 1921.<br />
<br />
<br />Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com4tag:blogger.com,1999:blog-2118864195480576681.post-374228942144019142017-09-07T07:51:00.004-07:002017-09-07T07:51:54.187-07:00Syrup for Pickling Peaches<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w7KrQbQjd9ZzaFoauSSERSIPD-AWxWKxjsUTZ3SxQeo_WXmWDCRfqkTuPs3wFtDcGPqDmwk9SU9sVc8E0MxSBhLTlj7doZwjBxZV-3C92l7npyKSzenxyJyBVpUuYiSX0rQ5JnH-FKM/s1600/marsh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w7KrQbQjd9ZzaFoauSSERSIPD-AWxWKxjsUTZ3SxQeo_WXmWDCRfqkTuPs3wFtDcGPqDmwk9SU9sVc8E0MxSBhLTlj7doZwjBxZV-3C92l7npyKSzenxyJyBVpUuYiSX0rQ5JnH-FKM/s640/marsh.jpg" width="640" /></a><br />
<br />
Recipe:<br />
<blockquote>
<br />
Syrup for Pickling Peaches<br />
<br />
<br />
<br />
3 cups sugar<br />
2 cups cider vinegar<br />
2 cups water<br />
1 T whole cloves<br />
1 T whole allspice<br />
3 inch stick of cinnamon<br />
<br />
<br />
Place spices in bag. Boil syrup for 5 minutes, Add preparted fruit (cook about 5/8 minutes) and cook until tender but not soft. Pack in sterilized jars.</blockquote>
<br />
<br />
Found in "The Marsh: A Century of Cranberries" by Lela Potter Winn. Published by Exposition Press, 1981.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-4921991213092164492016-12-05T08:18:00.002-08:002016-12-05T08:18:45.159-08:00Glorified Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jBZZyXR7QaM/WEWRtMNILPI/AAAAAAAAXrQ/z2ZQIjOqFcIPWg1pSMjOWINvloVWz-PpACLcB/s1600/rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-jBZZyXR7QaM/WEWRtMNILPI/AAAAAAAAXrQ/z2ZQIjOqFcIPWg1pSMjOWINvloVWz-PpACLcB/s640/rice.jpg" width="372" /></a></div>
Recipe for "Glorified Rice" -<br />
<br />
<blockquote>
1 pt crushed pineapple<br />
1 C. pineapple juice<br />
1 pkg lemon jelly<br />
1 C. boiling water<br />
2 C. cold cooked rice<br />
1 C. whipped crea,<br />
1 C. sugar<br />
<br />
Method - Drain pineapple - dissolve jello in boiling water and add pineapple juice. Allow to thicken. When set, whip to consistency of heavy cream. Add pineapple pulp to rice and fold into whipped jello. Add sugar to whipped cream and fold into rest. Set in cold place to harden. You may serve with more whipped cream.</blockquote>
<br />
Found in "The Middle Twenties" by John Farrar. Published by George H. Doran, 1924.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ObHLpkpkM28/WEWRsz2f6lI/AAAAAAAAXrM/rqxP2yAtzO0xGAAtuDyskYdy-zGs8xVLwCLcB/s1600/rice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-ObHLpkpkM28/WEWRsz2f6lI/AAAAAAAAXrM/rqxP2yAtzO0xGAAtuDyskYdy-zGs8xVLwCLcB/s640/rice2.jpg" width="462" /></a></div>
<br />
<br />
<br />
-Click to enlarge photos-<br />
<br />
<script src="http://w.sharethis.com/button/sharethis.js#tabs=web%2Cpost%2Cemail&charset=utf-8&style=default&publisher=ae8fa607-f255-49a4-9fcb-952fdbe23fda" type="text/javascript"></script>Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com2tag:blogger.com,1999:blog-2118864195480576681.post-8673021189262604192016-11-09T07:39:00.002-08:002016-11-09T07:39:21.596-08:00Sweet French Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-EXxUCCJ0q0A/WCNA-2-V9II/AAAAAAAAXDk/QwnwiFUeygIxA3VK2v2CrCm7h1OVh5ITQCLcB/s1600/frenchrolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-EXxUCCJ0q0A/WCNA-2-V9II/AAAAAAAAXDk/QwnwiFUeygIxA3VK2v2CrCm7h1OVh5ITQCLcB/s640/frenchrolls.jpg" width="442" /></a></div>
<br />
Recipe for Sweet French Rolls:<br />
<blockquote class="tr_bq">
<br />
1 c. milk<br />
1 yeast cake, dissolved in 1/4 c. lukewarm water<br />
Flour<br />
1/4 c. sugar<br />
1 t. salt<br />
1 egg<br />
Yolk of one egg<br />
1/8 t. mace<br />
1/4 c. melted butter<br />
<br />
Method:<br />
<br />
Scald milk; when lukewarm, add dissolved yeast cake and one and 1/2 cups flour.<br />
<br />
Beat well, cover and let rise until light.<br />
<br />
Add sugar, salt, eggs well beaten, mace, butter and enough flour to knead.<br />
<br />
Knead, let rise again, shape and bake same as salad rolls, or roll in a long strip to 1/4 inch in thickness, spread with butter, roll up like a jelly roll and cut into 1/4 inch pieces. Place pieces in pan close together, flat side down. A few gratings of lemon rind or 1/2 t. lemon extract may be substituted in place of mace.</blockquote>
<br />
Found in "Men of the Old Stone Age" by Henry Fairfield Osborn. Published by Scribners, 1916.<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-31925383717754921042016-09-28T07:01:00.002-07:002016-09-28T07:01:34.492-07:00Hot Chocolate<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-rN3d4esHIL0/V-vMm-NkgJI/AAAAAAAAWZQ/RPpA3mWFb60X92301RoyB0bEA_VK-hUIACLcB/s1600/hotchocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-rN3d4esHIL0/V-vMm-NkgJI/AAAAAAAAWZQ/RPpA3mWFb60X92301RoyB0bEA_VK-hUIACLcB/s640/hotchocolate.jpg" width="456" /></a></div>
Recipe for hot chocolate:<br />
<br />
<blockquote class="tr_bq">
2 squares chocolate<br />
1 can condensed milk<br />
6 cups boiling water<br />
Pinch salt<br />
<br />
Melt chocolate in double boiler, add milk. Cook until thick. Add salt and boiling water.</blockquote>
<br />
Found in "The Strollers" by Frederic S. Isham. Published by Bobbs-Merrill, 1902.<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com1tag:blogger.com,1999:blog-2118864195480576681.post-48863940228822842192016-08-23T07:59:00.003-07:002016-08-23T07:59:25.012-07:00Apple Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-l_J5F3UC-ZI/V7xkDrQT7nI/AAAAAAAAVzU/VvMkh43YXHkv4BatLYud-oHwOAmnXnscACLcB/s1600/jumbo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-l_J5F3UC-ZI/V7xkDrQT7nI/AAAAAAAAVzU/VvMkh43YXHkv4BatLYud-oHwOAmnXnscACLcB/s640/jumbo.jpg" width="602" /></a></div>
<br />
Recipe for "Jumbo Sauce" -<br />
<br />
<blockquote>
8 lbs. crabapples, chopped<br />
6 lbs sugar<br />
2 oranges (with rind) chopped<br />
1 lb. raisins chopped<br />
<br />
Mix all together and cook well</blockquote>
<br />
Found in "The Boston Cooking School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1929.<br />
<br />
-Click to enlarge photos-<br />
<script src="http://w.sharethis.com/button/sharethis.js#tabs=web%2Cpost%2Cemail&charset=utf-8&style=default&publisher=ae8fa607-f255-49a4-9fcb-952fdbe23fda" type="text/javascript"></script>Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com1tag:blogger.com,1999:blog-2118864195480576681.post-3587703086335437232016-08-10T07:46:00.001-07:002016-08-10T07:46:11.470-07:00Pepper Hash<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Ec4zsaLNRLw/V6s9eDwp0mI/AAAAAAAAVg0/ldZ6InCyTas_phRD0oa9kmS1a0_elX7XACLcB/s1600/pepperhash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Ec4zsaLNRLw/V6s9eDwp0mI/AAAAAAAAVg0/ldZ6InCyTas_phRD0oa9kmS1a0_elX7XACLcB/s640/pepperhash.jpg" width="482" /></a></div>
<br />
Handwritten recipe for Pepper Hash:<br />
<blockquote>
1 large head white cabbage<br />
1 large white onions<br />
6 sweet red peppers<br />
1 tablespoon white mustard seed<br />
Quart best cider vinegar<br />
1 pint granulated sugar<br />
<br />
Chop cabbage and the peppers very fine. Make a brine with half cup salt and enough cold water to cover the chopped vegetables and let soak overnight. The next morning cop the onions fine, drain the peppers and cabbage, and the other ingredients, and it is ready to can.</blockquote>
Found in "New Modern Illustrative Bookkeeping" by Charles Rittenhouse. Published by the American Book Company, 1918.<br />
<br />
<br />
-Click to enlarge photos-<br />
<script src="http://w.sharethis.com/button/sharethis.js#tabs=web%2Cpost%2Cemail&charset=utf-8&style=default&publisher=ae8fa607-f255-49a4-9fcb-952fdbe23fda" type="text/javascript"></script>Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-4335459786718022042016-05-30T08:25:00.000-07:002016-05-30T08:25:00.583-07:00Scottish Shortbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-dsq9Ee7ZzZ0/V0xZjANUCVI/AAAAAAAAUAk/EALi_kJYSpI8yCBdDcZsz9M9caDp_CD_gCLcB/s1600/shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-dsq9Ee7ZzZ0/V0xZjANUCVI/AAAAAAAAUAk/EALi_kJYSpI8yCBdDcZsz9M9caDp_CD_gCLcB/s640/shortbread.jpg" width="640" /></a></div>
<br />
Recipe for "Scottish Shortbread,"a recipe "from the kitchen of Mabel Fairweather."<br />
<br />
<blockquote>
1/2 cup soft butter (butter only)<br />
1/2 cup very fine sugar<br />
2 cups sifted flour<br />
<br />
Cream butter until soft and fluffy. Add sugar gradually. and work until light. Add 1 3/4 cups flour, reserve 1/4 cup for bake board and blend well. Turn out dough and gradually knead in remaining flour. Press evenly into 8" aluminum ungreased cake tin. Score edges and thoroughly prick all over with a fork. (Last step very important). <br />
<br />
Bake in a moderate oven 325- 350 degrees F (depending on your oven) for approx. 1/2 to 3/4 of an hour, or until nice golden colour and is shriking from sides of pan. Let cool in pan and then on wire rack until thoroughly cool. Store in airtight tin.</blockquote>
<br />
<br />
Found in "The Cookie Book: Delectable and Delicious Dainties" compiled by Nellie Watts. Published by Culinary Arts Press, 1939.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-QrgMXjW1ztc/V0xZhrH82FI/AAAAAAAAUAg/3sRm0Su40L8gwfbcwttO9uBew4SIyiy-gCLcB/s1600/shortbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-QrgMXjW1ztc/V0xZhrH82FI/AAAAAAAAUAg/3sRm0Su40L8gwfbcwttO9uBew4SIyiy-gCLcB/s640/shortbread2.jpg" width="460" /></a></div>
<br />
-Click to enlarge photos-<br />
<br />
<script src="http://w.sharethis.com/button/sharethis.js#tabs=web%2Cpost%2Cemail&charset=utf-8&style=default&publisher=ae8fa607-f255-49a4-9fcb-952fdbe23fda" type="text/javascript"></script>Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com2tag:blogger.com,1999:blog-2118864195480576681.post-64923390974214224372016-05-11T08:41:00.002-07:002016-05-11T08:41:33.784-07:00Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-YI5yEY2tEAg/VzNRuJRTFNI/AAAAAAAAToE/x4Yn4GynmFsfcB3R6VvkZ-ZkjJKsoxHdACLcB/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-YI5yEY2tEAg/VzNRuJRTFNI/AAAAAAAAToE/x4Yn4GynmFsfcB3R6VvkZ-ZkjJKsoxHdACLcB/s640/pumpkin.jpg" width="470" /></a></div>
<br />
Recipe for pumpkin pie:<br />
<br />
<blockquote>
1 1/2 C pumpkin<br />
3/4 C sugar<br />
1/2 t salt<br />
1 t cinnamon<br />
1/2 t ginger<br />
1/4 t nutmeg + cloves<br />
3 slightly beaten eggs<br />
1 1/4 C milk<br />
1 6 oz can - 2/3 cup ev. milk<br />
1 9" pastry shell<br />
<br />
400" 50 min</blockquote>
<br />
Found in "Treatise on Cake Making" published by The Fleischmann Division, Standard Brands Inc., 1935 <br />
<br />
-Click to enlarge photos-<br />
<script src="http://w.sharethis.com/button/sharethis.js#tabs=web%2Cpost%2Cemail&charset=utf-8&style=default&publisher=ae8fa607-f255-49a4-9fcb-952fdbe23fda" type="text/javascript"></script>Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-40944793554480126372016-04-13T08:02:00.001-07:002016-04-13T08:02:16.265-07:00Mustard Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-J4bDSv9EtMg/Vw5b_zYKbFI/AAAAAAAATCs/iIzBfUvN7tUaAzrPW7R0H1qiA3DulR3gACLcB/s1600/mustard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-J4bDSv9EtMg/Vw5b_zYKbFI/AAAAAAAATCs/iIzBfUvN7tUaAzrPW7R0H1qiA3DulR3gACLcB/s640/mustard.jpg" width="472" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-6lsri90M0cI/Vw5dKJjHJlI/AAAAAAAATC0/pQq9gWtoHaAIq8iqAU6bX7DPLB7OV0QdwCLcB/s1600/mustard2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://3.bp.blogspot.com/-6lsri90M0cI/Vw5dKJjHJlI/AAAAAAAATC0/pQq9gWtoHaAIq8iqAU6bX7DPLB7OV0QdwCLcB/s640/mustard2.jpg" width="640" /></a></div>
Recipe for mustard pickles:<br />
<br />
<blockquote>
2 qts tomatoes<br />
2 qts little cucumbers<br />
1 qt onions (small)<br />
<br />
Cut these up and soak all over-night with salt<br />
<br />
2 qts vinegar, add 2 cups sugar<br />
2 teaspoons celery seed<br />
1 teaspoon mustard seed<br />
1 cauliflower, cut up - also add tomatoes, cucumbers and onions that have drained and ?? (I think it says "sook" as in the past tense of soak) until soft, not mushie.</blockquote>
<br />
<br />
Reverse side, I'm not sure if it's still part of the recipe:<br />
<br />
<blockquote>
??? 3/4 cup flour<br />
1/4 lb ground mustard<br />
a tablespoon turmeric<br />
??? water<br />
Add to boiling mixture and continue boiling 5 minutes<br />
Stir so it does not stick</blockquote>
<br />
<br />
Found in "The Settlement Cookbook" edited by Mrs. Simon Kander. Published by Settlement Cookbook Company, 1931.<br />
<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-4943266180854025722016-02-23T08:02:00.002-08:002016-02-23T08:02:25.294-08:00Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-2FHd7WFWy68/VsyA0YJrqiI/AAAAAAAAR-E/wQuSiqczuMA/s1600/fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://1.bp.blogspot.com/-2FHd7WFWy68/VsyA0YJrqiI/AAAAAAAAR-E/wQuSiqczuMA/s640/fudge.jpg" width="640" /></a></div>
<br />
Recipe for fudge:<br />
<br />
<blockquote>
Fudge - Jewel(?) Beck<br />
<br />
2 Cups Sugar<br />
1/2 Cup Dark Karo<br />
1/2 Cup milk<br />
2 sqr. Bitter Bakers<br />
pinch salt<br />
Butter<br />
<br />
All in pan, cook toll soft ball in water - about 5,8,10 min</blockquote>
<br />
Found in "Capital Stories by American Authors" published by The Christian Herald, 1903.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-E8jcBtp0Omk/VsyA2KaCVjI/AAAAAAAAR-I/hTmjISFsE08/s1600/fudge2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-E8jcBtp0Omk/VsyA2KaCVjI/AAAAAAAAR-I/hTmjISFsE08/s640/fudge2.jpg" width="476" /></a></div>
<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-69862748560893209672016-02-10T07:01:00.003-08:002016-02-10T07:01:48.507-08:00Cheezy Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-FjImipxXLVc/VrtP608D31I/AAAAAAAAR6g/KLcHsXMU4sM/s1600/cheezy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-FjImipxXLVc/VrtP608D31I/AAAAAAAAR6g/KLcHsXMU4sM/s640/cheezy.jpg" width="424" /></a></div>
Recipe for "Cheezy Pretzels" -<br />
<br />
<blockquote>
1 1/2 cup flour<br />
2 tsp bkg pwd<br />
1 tsp sugar<br />
1 tsp salt<br />
<br />
--Mix<br />
<br />
2 tbsp butter - add, blend to size peas<br />
1/2 cup shredded cheddar<br />
2/3 cup milk<br />
<br />
400 degrees for 20 min<br />
<br />
Roll to 1/4 inc thick<br />
Cut 1 in. piece (long)<br />
Roll to like a snake</blockquote>
<br />
Found in "The Little Nugget" by P.G. Wodehouse. Published by Grosset and Dunlap, 1914.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ts-Xq27ppVs/VrtP5CUSXTI/AAAAAAAAR6c/uulX8jkAipM/s1600/cheezy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-ts-Xq27ppVs/VrtP5CUSXTI/AAAAAAAAR6c/uulX8jkAipM/s640/cheezy2.jpg" width="454" /></a></div>
<br />
-Click to enlarge photos-<br />
<br />
<br />Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-74477058705009534092016-01-11T07:17:00.002-08:002016-01-11T07:17:54.257-08:00Chocolate Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pgIXXMjDpMk/VpPGYiNKpCI/AAAAAAAARm8/7QTPEPuR_us/s1600/chocdessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-pgIXXMjDpMk/VpPGYiNKpCI/AAAAAAAARm8/7QTPEPuR_us/s640/chocdessert.jpg" width="480" /></a></div>
Recipe for "Chocolate Dessert" - <br />
<br />
<blockquote>
2 C pwd. sugar<br />
2 sq. chocolate<br />
1/2 C butter<br />
1/2 C nut meats<br />
3 eggs yolks, beaten<br />
3 egg whites, beaten stiff<br />
<br />
Cream sugar and butter and melted choc.<br />
Add 1 tsp. vanilla and nuts<br />
Add egg yolks and fold into egg whites<br />
<br />
Roll one box vanilla wafers to crumb, line bottom of 9 x 13 cake pan. Save some crumbs for top<br />
<br />
Put mixture on crumbs, then 1 qt. vanilla ice cream on top of that.<br />
Add remaining crumbs</blockquote>
<br />
<br />
Found in "New Trends in Table Settings" by Lucy Staley. Published by Hearthside, 1968.<br />
<br />
<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-5549306757747572672015-12-10T06:52:00.002-08:002015-12-10T06:52:41.968-08:00Oatmeal Drop Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KfX2ZlmO_K4/VmmP2VDV9nI/AAAAAAAARfc/OOJObH92Zsg/s1600/oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-KfX2ZlmO_K4/VmmP2VDV9nI/AAAAAAAARfc/OOJObH92Zsg/s640/oatmeal.jpg" width="478" /></a></div>
<br />
<br />
Recipe for oatmeal drop cookies:<br />
<br />
<blockquote>
2 eggs<br />
3/4 c. veg. oil<br />
1/2 c. milk<br />
1 c. honey<br />
1 1/2 tea vanilla<br />
2 1/2 c whole wheat flour<br />
1 tsp salt<br />
1 tsp soda<br />
1 1/2 tsp cinnamon<br />
1 tsp allspice<br />
2 cups rolled oats<br />
1/2 c. chopped nuts<br />
1 c. raisins<br />
1 c. candied fruit mix, chopped<br />
<br />
Beat eggs, add oil, milk, honey and vanilla; mix well. Combine flour, salt, soda and spices. Blend in oats, nuts and fruits. Stir liquid into dry measure. Drop level tbsp dough onto greased baking sheets.<br />
<br />
350 degrees - 10-12 minutes</blockquote>
<br />
Found in "Webster's Collegiate Thesaurus" published by Merriam-Webster, 1988.<br />
<br />
-Click to enlarge photos-<br />
<script src="http://w.sharethis.com/button/sharethis.js#tabs=web%2Cpost%2Cemail&charset=utf-8&style=default&publisher=ae8fa607-f255-49a4-9fcb-952fdbe23fda" type="text/javascript"></script>Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com0tag:blogger.com,1999:blog-2118864195480576681.post-16172016928181167262015-11-25T07:42:00.002-08:002015-11-25T07:42:20.799-08:00Green Bean Bake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Dhy5lybNg98/VlXVuNQdF7I/AAAAAAAARb0/6NMEmg1NzWA/s1600/greeeen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Dhy5lybNg98/VlXVuNQdF7I/AAAAAAAARb0/6NMEmg1NzWA/s640/greeeen.jpg" width="498" /></a></div>
<br />
Just in time for Thanksgiving, here's a recipe for Green Bean Bake:<br />
<br />
<blockquote>
Cooking time - 30 min<br />
<br />
1 can cream of mushroom soup<br />
1/2 cup milk<br />
1 tsp. soy sauce<br />
1 dash pepper<br />
4 cups cooked, cut green beans<br />
1 1/3 cups french fried onions<br />
<br />
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2 casserole. Bake 350 degrees for 25 mins<br />
<br />
Serves 6</blockquote>
<br />
Found in "The Films of Laurence Olivier" by Margaret Morley. Published by Citadel Press, 1977.<br />
<br />
-Click to enlarge photos-Michael Popekhttp://www.blogger.com/profile/06083697912791290450noreply@blogger.com1