Scalloped Tomatoes

Today's bookmark is a recipe featured in my book "Handwritten Recipes."

Scalloped Tomatoes

1 pint tomatoes
1 pint bread crumbs
2 tablespoons butter
1 tablespoon sugar
2 teaspoons salt
1 saltspoon pepper

Alternate layers of tomatoes and bread crumbs. Season each layer and cover with small pieces of butter. Finish with crumbs on top. Bake for a half-hour. 

Found in “Mastering the Art of French Cooking, vol. 1” by Julia Child, Louisette Bertholle and Simone Beck. Published by Alfred A. Knopf, 1971.

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Molasses Cookies

Here's a recipe (at least some of it) for "Emma's Molasses Cookies."

1 cup sugar
1 cup molasses
1 cup shortening
1/2 cup hot water
2 eggs
1 tablespoon vinegar
1 tablespoon soda, not heaping
Ginger and cinnamon

I guess it's up to you to put it all together.

Found in "Pierce Gage and His Descendants" (sounds like a British Invasion band). Compiled and published by George Gage, 1894.

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Broccoli Soup

Recipe for what looks like broccoli soup:

1/3 stick butter
2 cup chicken broth
2 c. milk
3 tlbs flour
2 pkg. frozen chopped broccoli

In large dutch oven

Melt butter - add flour to make paste - add chicken broth, milk and thawed broccoli.  Salt and pepper to taste. Simmer approx. 1 hr

If you would like the soup thicker at this point add corn starch - not flour

Found in "The Wrong Side of the Bed" by Edward Ardizzone. Published by Doubleday and Co., 1970.

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Four Egg Sponge Cake

Recipe for "Mrs. Duel's Four Egg Sponge Cake" -

1 cup flour, sifted with one teaspoon baking powder
4 eggs
1 cup sugar
4 tablespoons cold water
1 teaspoonful vanilla

Beat yolks of eggs, add the sugar, then cold water and sifted flour. Fold in beaten whites. Bake in moderate oven, forty five minutes.

Found in "All About Home Baking" published by General Foods, 1936.

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Cinnamon Bread

Recipe for Cinnamon Bread (tough to read, I know - the writing has faded quite a bit) -

2 cups flour
1 cup sugar
1 tablespoon cinnamon
-Sifted together

1 egg
1 cup sour milk
1/3 cup shortening
1 teaspoon soda

Bake thirty minutes

salt (?)

Found in "The Shack" by Wm. Paul Young. Published by Windblown Media, 2007.

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Fruit Conserve

Recipe for fruit conserve:

Three quarts of fruit, different kinds
Three pounds of sugar
One pound of raisins
One-fourth pound of English walnut meats
Two oranges
One lemon

Cook until thick, careful not to burn

Found in "Sea Food Cookery" by Lily Haxworth Wallace. Published by Blue Ribbon Books, 1944.

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Thousand Island Pickles

Recipe for "Thousand Island Pickles."

1 quart sliced cucumbers
1 large onion sliced fine

Salt in layers and let stand three hours, then squeeze out the brine

Add -

1 cup vinegar
1 cup brown sugar
1 teaspoon tumeric
A few dozen mustard seeds and a little horseradish chopped fine

Heat thoroughly and put in cans while hot.

Found in "All About Home Baking"  published by General Foods, 1937.


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Rum Sauce

A recipe for rum sauce:

1 box (?) dark brown sugar
Water so you can boil
2 tbl rum
Margarine
2 teas cornstarch

Can be used on Date Nut Cake

Can be stored in covered jar

Heat before serving

Found in "Murderer: A Play in Two Acts" by Anthony Schaffer. Published by Marion Boyars, 1979.


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Cheese Souffle

Recipe for "Cheese Souffle" -

16 slices white bread
6 eggs
1 pt. milk
1/2 pound cheddar cheese - grated
1/3 tsp. salt
1/3 c. melted margarine

Cut crusts off bread and cube it, in buttered casserole. Place layer of bread cubes, then cheese, ending with cheese on top.

Beat eggs, add milk and salt. Pour over bread and cheese. Dribble melted margarine over top. Cover with foil, refrigerate overnight.

Remove from refrigerator 1 hour before baking. Set casserole in pan of water (1 inch). Bake at 400 degs. for one hour. Uncover to brown about 10 mins. before serving.

Found in "Charles Darwin: Evolution and Natural Selection" edited by Bert James Loewenberg. Published by Beacon, 1959.

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Sour Cream Pie

Recipe for Sour Cream Pie:

1 2/3 c. sour milk
1 1/2 c. sugar
1/2 c. ground raisins
1 t. cinnamon
1/2 t. cloves
dash nutmeg
1 T. corn starch
2 egg yolks
2 egg whites

Raw crust - bake 275

Beat egg yolks, add sugar, corn starch, cream, spices and beat. When ready, fold in stiffly beaten egg whites. Pour in crust and bake 1 1/2 hours.

Found in a very well-worn copy of "The Boston Cooking School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1912.


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