.

Butt

Family

Favorites

Mf/liom Meet/Act

Home of William Thomas & Mary Eliza Butt

Digitized by the Internet Archive

in

2011 with funding from

LYRASIS members and Sloan Foundation

http://www.archive.org/details/buttfamilyfavoriOOunse

EB

El

Collection of Recipes by

Mary
Her

Eliza Butt

and
nine children

And

her fourteen grandchildren

Copyright

2001
in
is

Cookbooks by Morris Press

All rights

reserved. Reproduction

whole or

in

part without written permission

prohibited.

Printed

in

the U.S.A. by

caohboohs
by morris press
P.O.

Box 2110

Kearney,

NE 68848

our

For information on having your cookbook printed, write for FREE information packet or call Toil-Free at 1-800-445-6621

ES
37497-gs
1

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Wysssssssssssssssssssssssm

This cookbook

is

dedicated to the
Eliza

memory

of William
their

Thomas

Butt

and Mary

Flanagan Butt and

to

son

and eight daughters. A family

be remembered

for their

values and dedication to their children, community and

church.

A
now

special thank you to

all

the family

members

that con-

tributed recipes.

There are many favorites included that are

special dishes of grandchildren

and great-grandchil-

dren. While

some

recipes do not have complete instruc-

tions or ingredients, they are written as

their families.

handed down
will

to

We

hope

that future generations

continue

to

use the special "Butt Family Favorites."

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William /7ioma& vfiutt

Thomas Butt was born on February 20, 1877 in Anne County. He was known to his friends as "Willie." He had three sisters, Poca, who lived to be old, India who died in middle age from cancer, and Lois who died as a child. He also had two brothers, Eugene, who outlived him, and Millard, who died in his teens from tubercuWilliam

Princess

losis.

Willie
built all

had many

talents

and he

liked building things.

He

the buildings on the farm, including the barn and

stables.
tilizer,

He

also built a horse-drawn sleigh for hauling fer-

and produce. Probably one of his greatest accomplishments was building a pea-picker for harvesting
grain,

soy beans.
vest time.
Willie
in

It

was shared

with the surrounding farms at har-

was a
and

truck farmer.
in

He

sold produce at the market

Norfolk,

the summer, he

made weekly

trips in his

pick-up truck to the cottage line at Virginia Beach.

He was very active in Nimmo was a steward for over 30 years.

attended church every Sunday.

Methodist Church and

Willie

and the children

Every Christmas he would buy a large round of rat cheese, Royal lunch crackers, a bushel of oysters, a wood-

en bucket
ily.

of

mincemeat, and a bushel

of

of

apples

for his

fam-

In

September

1936 there was a

terrible hurricane.

The

stables blew

down and
he
lost

Willie tried to

save
hit

his horses.

sheet of heavy metal corrugated roofing

that night

head and
later.

him on his consciousness. He died 3 days

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4

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37497-gs

M wsssssssssssssssssssssssm

Mary
in

Eliza

Flanagan was born on December

section of Princess

18,

1878

the

West Neck

Anne County. She

sister,

was known
for

to her friends

as

"Liza."

She had a

Odie,

whom

her daughter Odie

was named and one

brother,

Moses.

She loved
hyacinths,

flowers and had a garden

lilacs,

filled

with holly-

hocks, zinnias, asters, tuberoses,

roses, daffodils,

mock orange, and sweet shrub. She was very creative and talented. She made
clothes
in

all

of her

children's

and even

their
it

underwear. She had

rheumatism
to

one knee and when

was

too painful for her

it

pedal her sewing machine, the children would pedal

for

her.

She was

also a very

good cook. She was always busy

canning, preserving, and cooking.

Liza not only loved her children but

when they were

for their

grown and married she would often take up

es.

spous-

She was devoted

it

to her grandchildren

and

if

they misor

behaved she said

sleepy.

was because they were hungry

When she became

the nights with her.

ill

her children took turns spending

3,

She

died on October
of 79.

1958 from

ure-

mic poisoning

at the

age

^ wssssssssssssssssssssssn m
37497-gs
5

M WSSSSSSSSSSSSSSSSSSSSSS'A M
ttJMi& ^2za <& c
William

married on
Colonial

Thomas Butt and Mary Eliza Flanagan were December 7, 1898. They lived in a Dutch home on London Bridge Road. The house still
is

stands and
All

known today as London Bridge Hunt Club.

in this

nine of their children were born

all

house. Their

marriage was a true partnership

the way.

They never

argued, or even raised their voices to each other or to their

children.

The whole family worked in some manner about the farm. They would shell butter beans, lima beans, and blackeyed peas, pick strawberries, watermelon, and cantaloupes. There were lots of farm animals, chickens, ducks,

geese, sheep, cows, horses, dogs, and cats.

There were often Sunday School Picnics

for the
all

that

were fun

whole

family.

The
it,

children would save their

money

summer and
all

take

tied in the

corner of a handkerchief,

to ride

the rides at Seaside Park.

and Liza were devout Christians. Often on Sundays the preacher's family would eat with them. Besides going to Sunday School and Church on Sunday,
Willie

there

was no card
and Liza

playing, sewing, or

paper
in

cutting.

Willie

did not leave

much

worldly

goods but
be

a legacy much more valuable. They taught their children

that the fleeting joys that

money can
each

afford are not to

compared
any
of

with the real happiness that

for

comes from

within

from loving and caring

other, not only family, but

God's children.

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WSSSSSSSSSSSSSSSSSSSSSSSl

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William

& Mary

Eliza

Thomas BUTT (20 Feb. 1877-23 Sep. FLANAGAN (18 Dec. 1878-3 Oct.

1936)
1958)

m. 7 Dec. 1898

Millard Clarence "Brother"

BUTT

&

Hope McKENNEY m. 24 Dec 1924

Edith

(8

(29 Aug 1900-17 Oct 1979) Aug 1902-5 May 1980)

Eva Gladys "Auntie" BUTT (25 Mar 1903 - 5 Jun 1987) & Herman Whitehurst "Uncle" SIMMONS (21 Jun 1891 -22 May 1982)
m. 21 Oct 1925

Mae BUTT (12 Jul 1905 - 21 Feb 1967) & George Scott BROWN (12 Nov 1900 7 Apr 1984)
Willie
-

m.

11

Feb 1925

Pattie Estelle BUTT (6 Mar 1909-12 Jul 1996) & Herman Ray "Thuggett" BONNEY (12 Jun 1905-15 Feb 1989) m. 4 Nov 1936

Odie Adelia

BUTT

(17 Jan

& Sidney Severn KELLAM

m. 21 Jan 1933

(6 Jul

1911-28 Dec 1988) 1903 - 30 Dec 1986)

Ruby Mildred BUTT (11 Dec 1913 -) & Frank Lee FENTRESS (4 May 1909
m. 24 Nov 1937

-)

Mary Virginia BUTT (2 May 1916 -) & Garfield SHAFER Jr. (15 Jun 1914 m. 26 Dec 1938

15 Feb 1984)

Louise Johnston
m. 6 Jun 1945

BUTT

(5 Jul

1918-23 Mar 1998)

Nov 1917
-)

& Ragan Bradshaw PULLEY

(30

&

Ruth BUTT (14 Sep 1920 Leslie Ray WATSON (6 Aug 1915 M. 22 Aug 1945

17 Sept 1948)

37497-gs

WWSSSSSSSSSSSSSSSSSSSSSyJM
(copied from Auntie's composition book dated 1924)

Long may you

by me.

live,

happy may you

be, loved

by

all

best

Love many,

trust

few

always paddle your own canoe.

be

Where you
me.

are,

I'd

like to

wish
I

a stamp would carry

Honey
you
to

in

the cup, sugar

in

the bowl,

can't help from loving

save

my

soul.

my name, single is my who gets me for his wife.

Eva
is

life,

happy

will

be the man

Lock up your heart

low

in

little tin

trunk,

and look

for the fel-

who never
want
in this

gets drunk.

All

creation

is

some

pretty

boy with a

fine plan-

tation.

He's teaching her arithmetic

He

says

that's his

mission

He kissed her once and said "that's addition." As he added smack by smack in silent satisfaction, she sweetly gave his

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1SZZZ2ZZZZ2ZZZZZZZZSZZ2Z2L

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M wsssssssssssssssssssssssm
kisses back, and said "now that's subtraction."

He

kissed

her and she kissed him without any exclamation, and they

both

smiled

and said

"that's

multiplication."

But

appeared upon the scene and made a quick decision

kicked the lad 3 blocks
sion".

Dad He

away and

said "now that's long

divi-

When
"Don't

this
let

you see, remember

girl

me and

cut

it

in

your heart,

the advice of any

cause you and

me

to part.

Wait for me, and

me

alone

please wait

until I've

grown.

Love

is like

little

bird that flies

girl,

from tree to

tree,

when you
Your are a

find

another

you think no more

of

me.

darling,

you are a daisy,

you are the one that sets

me

crazy.

Roses are
if

red,

pansies are yellow,

I'll

be your

girl

you'll

be

my

fellow.

The
but

trees of the forest

may

perish,

the flowers of the valley decay

let

our friendship

last

forever

while

all

earthly things

pass away

When
my

rocks and

hills

divide us,

many

miles apart
it

when

others have your company,

heart.

remember

is

you who have

a TZZZZZZZZZZZZZZZZZZZZZZZZ
37497-gs
9

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<yYlece& &uNefe/ieu>&

Front Row: Mary Robinson Shafer Meeks, Susan Brown

Flanagan, Sara Shafer Hetzler, Lou Pulley, Betty Anne

Kellam Huey, Les Watson, Verna Brown Leonard, Jane

Kellam Eilertsen, Mary Anne Brown Simmons.

Back Row:
Fentress,

Larry Pulley, Scott Brown, Lee Fentress,

Pulley

Billy

Ragan

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37497-gs
1

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Iffi

7a6/& of (j(mtent&
Appetizers

& Beverages

1-4

Soups, Salads & Vegetables

5-20

Main Dishes & Casseroles

21-32 33-38

Breads & Rolls

Pies, Pastry

& Desserts
Cakes, Cookies

39-48

&Candy
Canning, Preserving & This & That
Index

49-70
71-76

3 @g@g@@g@g@@@@@gg@@@g@ BE
37497-gs
12

Appetizcf.
overages

Butt Family Crest

37497-|b-1a

Helpful Hints

You won't need sugar

their

with your tea

like

if

you drink jasmine tea or any

of the lighter-bodied varieties,

Formosa Oolong, which have

fine for sugarless iced tea, too.

own

natural sweetness.

They are

soda adds sparkle to iced fruit go further and reduces calories per portion.
Calorie-free club

juices,

makes them

candy

For tea flavoring, dissolve old-fashioned lemon drops or hard mint in your tea. They melt quickly and keep the tea brisk!

Most diets call for 8 ounces of milk and 4 ounces of fruit juice. Check your glassware. Having the exact size glass ensures the correct serving amount.
spiced tea or cider. Place orange peels, whole and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for 10 minutes or longer you want a stronger flavor.
if

Make your own

cloves,

Always

chill

juices or

sodas before adding

float

to

beverage recipes.
rather
it

To cool your punch,

inhibits melting

an

ice ring
is this

made

than using ice cubes. Not only

from the punch more decorative, but

also

and

diluting.

Place fresh or dried mint in the bottom a cool and refreshing taste.

of

a cup

of hot chocolate for

One lemon
juice.

yields about Va
is

This

helpful

in

cup juice; one orange yields about /3 cup making fresh orange juice or lemonade!
1

Never

boil coffee;

it

brings out the acid and causes a bitter taste.

in

Store ground coffee

the refrigerator or freezer to keep

it

fresh.

Always use COLD water for electric drip coffee makers. Use tablespoons ground coffee for each cup of water.

to 2

Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Unshelled nuts crack more easily when
frozen. Nuts

and seeds can be used

at

directly

from the freezer.

70.

Cheeses should be served

room temperature, approximately

37497-jb-1a

Appetizers
Artichoke spread
2 cans artichoke hearts, mashed c. Parmesan cheese 1 c. Hellmann's mayonnaise
1

& Beverages

Mix together. Heat

in

350 oven 30

minutes.

Ruth Butt Watson

Cheese sall
2 (6-oz.) pkgs. cream cheese 2 (5-oz.) jars sharp cheddar cheese spread 1 (5-oz.) jar blue cheese spread 3 T. wine vinegar Dash garlic salt 1 c. finely chopped nuts
Allow cheese to soften, mix
all

except nuts and place

in

refrigerator to

harden.

Remove and

roll

in

chopped nuts.
Louise Butt Pulley

Clam
1

pip

(3-oz.) pkg. cream cheese 2 tsp. lemon juice 2 tsp. grated onion 1 tsp. Worcestershire sauce 3 or 4 drops hot pepper sauce
1

tsp. salt

can minced clams

all

Mix together

ingredients. Serve with chips.

Ruth Butt Watson

Appetizers

& Beverages

Curry
1

dip

c.

mayonnaise

tsp. grated onion

tsp. horseradish

tsp. tarragon vinegar

Vz tsp. curry powder

Mix
all

ingredients and

chill.

Good

with raw vegetables.

Ruth Butt Watson

Piquant cheese
Heinz chili sauce sharp cheese, grated 1 sm. onion, grated (or less) 1 green pepper, grated (or less) Mayonnaise, for spreading consistency
1

/2 bottle
lb.

Combine above ingredients and

chill.

Ruby Butt Fentress

Raw vegetable sandwich spread

1 1

c.

celery, diced

onion, diced

2 sm. carrots, diced

1

V2 green pepper, diced or grated diced cucumber

tsp. salt
c.

2
1

env.

mayonnaise Knox gelatin

gelatin
in little

Soak

cold water then melt over hot water. Mix

in

all

together.

Add

gelatin

and put

refrigerator.

When ready to

use, eyread on bread.

Odie Butt Kellam

Spinach sandwiches
1
1

c. c. c.

sour cream (not low-fat)

mayonna'i&e
sliced

1
1

(10-oz.) pkg. frozen

(1.4 oz.) Knorr's

water chestnuts chopped spinach

vegetable soup mix

first.

Thaw and squeeze water from spinach. Put all in food processor, liquid Touch start button 3 or 4 times for short periods. Don't mix any
longer than necessary to chop everything
well.

Spread on Fepperldqe

Farm very

thin white or whole-wheat bread.

Ruby Butt Fentress

Dried eeef canapes

1

tsp. minced onion

T.

butter
until

Cook
1

tender. Add:

(2 /2-oz.) jar dried beef (3-oz.) pkg. cream cheese

Spread on rye wafers.

Les

&

Lou Watson

Holiday cheese sall

2 (&-oz.) pkgs. cream cheese 1 (8V2-OZ.) can crushed pineapple, drained 2 c. chopped pecans 2 T. chopped onion 1 T. seasoned salt A c. chopped green pepper Pecans, parsley, and red cherries, for garnish
1

Soften cream cheese and carefully stir

onion and seasoned salt.
Chill

in

pineapple, pecans, qreen pepper,

into ball

well.

Form

and

roll

In

pecans.

Garnish with red cherries and parsley. Serve with crackers.

Jane Kellam Eilertsen

Appetizers

& Beverages

Nuts & bolts

1

box Cherries

box Corn Chex box Rice Chex 1 box Wheat Chex Ig. can salted nuts (pecans) 1 2 sticks margarine 3 T. Worcestershire sauce
1 1

2 2 2

T.

onion salt
salt
celery salt
in

T. garlic T.

Melt margarine

par and add sauce ard seasoning salts. Pour over

mixed cereal and bake at

300

for

hour; stir every 15 to

20

minutes.

Les

&

Lou Watson

Cranberry punch
3 3 3 3
c. c. c. c.

sugar water lemonade (1 orangeade

Ig.

or 2 sm. cans)

2 c. pineapple juice 2 qt. ginger ale 2 bottles cranberry juice

Soil

sugar and water, then add other ingredients. Refrigerate.

Willie

Mae Butt Brown

Recipe Favorites

onps oalach
9

Vegetaoles

Pattie

West Flanagan Whitehurst

1859-1928

37497-jb-2s

Helpful Hints
Fresh lemon juice
will

remove onion scent from hands.

To save money, pour all leftover vegetables and water in which they are cooked into a freezer container. When full, add tomato juice and seasoning to create a "free" soup.

Three large stalks of celery, chopped and added to about two cups of beans (navy, brown, pinto, etc.), will make them easier to digest.

When
is

to boil

cooking vegetables that grow above ground, the them without a cover.
of

rule of

thumb

A lump

sugar added

to

water when cooking greens helps vegeta-

bles retain their fresh color.

Never soak vegetables

tional value.

after slicing; they will lose

much

of their nutri-

is

Fresh vegetables require little seasoning or cooking. old, dress it up with sauces or seasoning.

If

the vegetable

To quickly bake potatoes, place them in boiling water for 10 to 15 minutes. Pierce their skins with a fork and bake in a preheated oven.

To cut down on odors when cooking cabbage, cauliflower, etc., add a little vinegar to the cooking water. To avoid tears when cutting onions, try cutting them under cold running water or briefly placing them in the freezer before cutting.

A little vinegar or lemon juice added to make them extra white when mashed.
To avoid toughened beans or corn, add
For an easy no-mess side dish,
with your meat.

potatoes before draining

will

salt

midway through cooking.

your vegetables along

try grilling

To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned french-fried onions or slightly crushed seasoned croutons.

37497-jb-2s

Soup, Salads & Vegetables

Baked potato soup
4
Vz
1

Ig.

baking potatoes

c.

butter or margarine
milk

/2 c. flour
c.

6
3

tsp. salt

Vz tsp. pepper

4
1

green onions

12 slices bacon, cooked, crumbled

1 1

&

divided

/4

shredded cheddar cheese (3-oz.) ctn. sour cream

c.

Wash potatoes and

hour or
pulp
until

prick,

several times with fork.

in

Bake at 400 for

done. Let cool. Cut potatoes

skins.

half lengthwise;
in

scoop out

and set aside. Discard

Melt butter
1

saucepan over low

is

heat;

add

flour, stirring until

milk;

smooth. Cook

minute stirring constantly.

mixture
thickened and

Gradually add
bubbly.

cook over medium heat

pulp, salt, pepper,
until

until

Add potato
1

2 tablespoons green onions, V2 cup

in

bacon and
extra milk

cup cheese. Cook

heated and stir

sour cream. Add

if

necessary for desired consistency. Serve with remaining

onions, bacon

and cheese.

Mary Butt Shafer

Bean soup
1

lb.

dried great northern beans

ham hock
c. c.
Ig.

2 2
1

or 1 pkg. sliced ham hock cut-up celery cut-up onion can or 2 sm. cans whole peeled tomatoes, cut-up

quarts water. Let cook a

Soak beans overnight covered with water. Next day, put ham hock in 2 little while. Next, add beans. Let cook IV2 hours. Add celery, tomatoes and onions. Let cook another hour. Add pinch of sugar. May have to cook longer. Beans should be soft.

Mary Butt Shafer

Soup, Salads & Vegetables

Lemon jello deluxe salad

1 1 1

lemon Jello water lg. can crushed pineapple can lemon pie filling
lg.

pkg.

c.

boiling

Pour

boiling

water over
filling.

Jello

and

stir until dissolved completely.

Add

pineapple and pie

Note: For a firmer salad, add V2 package plain gelatin to Jello before dissolving.

Mary

I3utt Shafer

Party salad
sm. pkg. lemon Jello sm. pkg. lime Jello 2 c. hot water 1 c. mayonnaise 1 c. cottage cheese 1 c. nuts 1 (No. 2) can crushed pineapple 1 lg. carrot, grated
1 1 1

tsp. horseradish
c.

V3

light

cream or evaporated

milk

Mix Jello and hot water. Let cool.

several hours.

Add remaining

ingredients. Refrigerate

Ruby

F3utt Fentress

Frozen fruit salad

V2 pt. mayonnaise

T.

confectioners' sugar

2 pkgs. cream cheese 1 can fruits for salad, drained V2 pt. cream, whipped until stiff 12 maraschino cherries, cut in half
Mix mayonnaise, sugar and cream cheese
cherries and fold
paper. Four
in
in

until

smooth, add

fruit

and

whipped cream. Line refrigerator trays with waxed

until firm.

mixture and freeze

Ruth Butt Watson

Orange congealed salad

1

V2

sm. pkg. cream cheese c. mayonnaise

well

blend

and add:
Jello,

2 boxes lemon
1

dissolved

in

c.

hot water

3 oranges, peeled and cut up

1

orange peel, grated sm. can crushed pineapple

Four into Pyrex pan and refrigerate.

Ruth Butt Watson

Pineapple salad
crushed pineapple grated New York state cheese Juice of 1 lemon 1 c. sugar 1 c. whipping cream, whipped before
c.
1

c.

2
1

T.

gelatin

/2 c.

nuts
in

Melt gelatin

little

cold water.
let cool.
until

add gelatin

while hot
in

and
box

Heat pineapple, lemon juice and sugar; Add grated cheese, nuts and whipping
Ruth Butt Watson

cream. Let set

ice

congealed.

3749701

Soup, Salads

& Vegetables

Fresh fruit dressing

sm. ctn. sour cream c. 4X sugar Grated rind of lemon and orange 1 tsp. lemon juice
1

Vz

Mix and refrigerate.

Mary Butt Shafer

Dressing for spinach salad

1

c.

salad
c.

oil

V2
1

c.

sugar ketchup
vinegar

tsp. salt
c.

Va
1
1

tsp. Worcestershire sauce

med. onion, chopped

in

Mix together

blender. Will keep refrigerated for a long time.

Ruth Butt Watson

Apricot salad
1 1 1 1

(15-oz.)

can crushed pineapple, don't drain

(6-oz.) pkg. apricot gelatin

c.

hot water

(6-oz.) pkg. softened

env.
c. c.

cream cheese

2
1 1

whipped topping

celery,

chopped chopped nuts

Mix pineapple, gelatin and water and cook 10 minutes. Cool slightly. Add cream cheese. Chill until partly set. Make up whipped topping and fold in celery and nuts. Add to gelatin mixture. Chill until set.

Betty Anne Kellam Huey

Lemon jello salad

3 pkgs. lemon Jello 3 c. hot water 3 c. cold water Miniature marshmallows 3 Ig. bananas
1

(No. 2) can crushed pineapple, drained (save juice)

Jello, refrigerate

Make
apple.

and

let

set

until syrupy.

Add bananas and

1

pine-

Pour into a 9

x 12 x 2-inch pan.

Cover with miniature marshmallows;

refrigerate at least
hour.

refrigerate until firm.

Add topping and

Topping:

V2 V2
1
1

c. c.

sugar
pineapple juice

T.

flour

egg, well-beaten
T.

1
1

butter

/2 c.

whipping cream
in

Mix sugar, juice, flour and egg

saucepan and cook

until thick.

Remove

from heat, add butter and

Into eauce.

cool.

When sauce

is cold,

whip cream and fold

Spread over firm

Jello.

Mary Anne drown Simmons

Soup, Salads & Vegetables

Pasta salad
1
1

(12-oz.) pkg. angel hair pasta, broken

lb. lb.

up

/2

zucchini, sliced thin

and quartered

green beans, cut bite-size

sliced black olives

V3
1

c.

c. cocktail tomatoes, quartered 2 green onions, chopped

Dressing:
1

c. c.

74
2

grated Parmesan cheese white wine vinegar or tarragon vinegar

oil

/3 c. olive
T.

2
1

water

pkg.

Good Seasons

Italian
in

dressing mix
until

Cook zucchini and snaps

water and cook

in

tender. Rinse

in

cold

water. Cook pasta and rinse

cold water.

Combine

zucchini, beans, olives

and onlone with pasta. Mix dressing ingredients, pour over pasta and
toss. Best if allowed to marinate overnight. Recipe can be doubled. Add tomatoes before serving cooked chicken or seafood can be added.

Betty Anne Kellam Huey

Shrimp aspic
2 pkgs. lemon gelatin

4
1 1 1
1

c.

tomato

juice

dry mustard tsp. Worcestershire sauce c. sliced stuffed olives

T.

1
1

/2 lbs.

/2 tsp. red

sm. shrimp, cooked and cut pepper

in

half

tsp. salt

IV2

c. chopped celery Mayonnaise

Follow directions to

make

gelatin using

tomato
in

juice Instead of water.

Add the remaining

Ingredients. Mix

and pour

mold. Refrigerate until

congealed. Serve with mayonnaise.

Ruth Butt Watson

10

Tomato aspic
lemon juice 2 T. powdered sugar 4 T. plain gelatin, soaked 3it of bay leaf
T.
1

4 3

c.

tomato

juice

in

V2

c.

cold water

/2 c. mild vinegar

tsp. salt
1

Heat
and
juice

cup tomato juice with sugar; salt and bay

it

stir until

dissolves; strain.
Fill

leaf. Add soaked gelatin Add remaining tomato juice, lemon

and

vinegar.

2- pint ring molds. Refrigerate. Serve with lettuce

and mayonnaise.
Ruth Butt Watson

Cucumber aspic
4 unpeeled cucumbers, grated and drained
1
1

med. onion, grated

c.

vinegar

tsp. salt
env. gelatin
in

Pinch of pepper

Dissolve gelatin
gelatin

V2 cup cold water. Bring 2 cups water to

boil;

add

and

let cool.

Add other

ingredients.

Chill.

Ruth Butt Watson

Soup, Salads & Vegetables

11

Posh squash
2 lbs. yellow squash, sliced 2 eggs 1 c. mayonnaise 1 sm. onion, chopped A green pepper 1 c. grated Parmesan cheese Salt and pepper to taste
1

Seat eggs well and add all ingredients to eggs. Pour into buttered baking dish. Dot with butter or top with buttered bread crumbs. Bake 30 minutes at 350.
Cook squash
until

just tender. Drain

well.

Ruth Butt Watson

5QUASH CASSEROLE
3
lbs. yellow squash 2 med. onions, chopped 2 carrots, sliced V2 pt. sour cream 2 cans cream of chicken soup 1 sm. jar pimentos, chopped 1 pkg. herb seasoned stuffing mix 1 stick butter, melted

Cook the squash, onions, and carrots

in

a small

amount

of salted water
drain.

and

drain.

Combine with sour cream, soup, salted water and

Combine

with sour cream, soup and pimentos.

Add butter to herb

in

stuffing. Layer

squash mixture alternately with stuffing mix

and ending with herb
stuffing.

casserole dish beginning

Bake at 350 for

30

minutes. (Halves

easily for smaller family.)

Ruby Butt Fentress

12

Broccoli casserole
8
1

2 boxes frozen broccoli or fresh broccoli oz. Velveeta cheese

24

Ritz crackers

stick margarine, melted

broccoli then place
in

Steam

baking dish. Chop cheese into small pieces

and place over

or until bubbly.

broccoli; crumble crackere over cheese and pour melted margarine over the crackers. Bake at 350 approximately 25 minutes

Scott and Lynda 3rown

Broccoli casserole
1

2 pkgs. chopped broccoU can cream of mushroom soup

3

/4 c.
c.

mayonnaise
or\\or\

grated sharp cheese

2 2

T.

chopped

slightly

beaten eggs

Cracker crumbs

Cook broccoli as directed; combine soup, mayonnaise, cheese, onion and

eggs.

Add broccoli, dot with butter and Bake at 350 for 45 minutes.

sprinkle with cracker crumbs.

Ruth Butt Watson

Harvard eeets
2 cans beets (some juice) 1 c. sugar
2
1

/3 c. vinegar

T. butter or margarine Salt and pepper to taste

1

/2 T.

cornstarch
juice

Combine sugar, vinegar and

from beets together and simmer

20

to

30

minutes.

Add

beets, butter, salt and pepper to taste and cook 15

1

minutes. Thicken with

to 2 tablespoons cornstarch.

Eva Butt Simmons "Auntie"

6oup, 5a lads & Vegetables

13

Cauliflower eake
1
1

Ig.

cauliflower, cut into florets

/2 tsp. salt
c.

3
1

water
melted

/3 c. margarine,
T.

sugar

V2 tsp. salt V2 tsp. pepper

round buttery cracker crumbs (6 oz.) shredded cheddar cheese, divided 1 med. onion, chopped Vz c. chopped green bell pepper 1 (16-oz.) can whole tomatoes, undrained and chopped
1

c.

IV2

c.

Combine

first

ingredients

in

a large saucepan; bring to a

until

boil.

Cover,

reduce heat and cook 5 minutes or

tender; drain. Set aside. Combine

in

margarine and next

ingredients

in

a large bowl; stir

cauliflower,

cup

cheese, onion, pepper and tomatoes. Spoon Into lightly greased

baking dish and bake at

9 x 13-inch

350

for

35

minutes.

Add

remaining Vz cup

cheese and bake 5 additional minutes.

Scott and Lynda E3rcwn

French onion casserole

4 to 6 med. 4 T. butter
2 T. flour Dash pepper
c. beef bouillon 'A c. dry sherry 2 slices toast, buttered and cubed Vz c. shredded Swiss cheese 3 T. Parmesan cheese

onions, sliced

Melt butter. Cook onions

in

butter

until soft.

Stir

in

flour

and pepper.

Add

liquids.

Cook

until thick

and

bubbly.

Put

in

greased 1 -quart casserole.

Sprinkle with

toast and cheeses. Bake at 350 for 45 minutes.

Larry and Penny Pulley

14

CrUNCHY C0LE5LAW
2 pkgs. Ramen noodles (chicken or 1 c. slivered almonds 1 pkg. cabbage coleslaw 1 bunch green onions, chopped
beef), broken

up

Brown noodles and almonds on cookie sheet for 7 minutes at 400. Combine cabbage and onions; add dressing.
Dressing:

V2

c. oil c.

V3
V2

vinegar

c.

sugar

2 pkgs. flavoring from

Ramen

r\ood\ee

Add noodlee and almonds as

close to serving time as possible for maxi-

mum

"crunchiness".

Sara Shafer Hetzler

Golden corn
3 eggs, separated
2 2
1

fritters

T. milk

V2 tsp. salt
T.

flour

(1-lb. 1-oz.)

can cream-style corn

until thick

Beat egg yolks

egg whites

and lemon colored. Combine

in

milk, flour
in

and salt

to make smooth paste. Blend into beaten egg yolks. Stir

until stiff

corn.

Beat

but not dry. Gently fold

griddle.

corn mixture. Drop by

tablespoons on hot buttered

until

Cook over medium to low heat

golden brown. Turn and brown on other side. Serve hot. Makes

50

(2-inch) fritters.

Ruby Butt Fentress

Soup, 5alads & Vegetables

15

Corn pupping
3 eggs, beaten
2
1

c.

milk

/2 c. milk

Vz c. sugar can cream-style corn 3 level T. cornstarch

1

Grease baking dish with 15 minutes at 350.

oleo.

Mix above Ingredients together. Bake

hour

Millard "Brother"

&

Edith Butt

Celery crunch
4
1

c. celery, cut into 1-in. pieces can cream of chicken soup 74 c. diced pimento 6 oz. mushrooms, drained and chopped 1 (5-oz.) can water chestnuts, sliced 74 c. toasted, slivered almonds 2 tsp. melted butter /2 c. soft bread crumbs
1

Cook celery

in

small

amount
sliced

of boiling water until crisp (about

&

minutes)

and drain

well.

Add

water chestnuts, mushrooms, condensed soup

in

and pimentos. Toss bread crumbs and almonds

sprinkle over celery mixture
in

melted butter and

casserole dish. Bake

350

for

25 to 35

minutes

until

bubbly hot. Serves 6.

Ruby Butt Fentress

DlLLEP CARROTS
2 (10
1 1

oz.) frozen

whole carrots

tsp. sugar
T.

butter or margarine
dill

2 tsp. dried

weed

Cook carrots according to package instructions adding sugar to water.

Drain
well,

add butter and

dill

weed. Toss until coated.

Ruth Butt Watson

16

Marinated carrots
5
1 1

c.

carrots, sliced thin crosswise

sweet onion, chopped green pepper, chopped c. sugar

3
1

c.

vinegar
oil

/2

scant c. cooking can tomato soup

1 1

tsp. Worcestershire sauce

tsp. prepared mustard Salt and pepper to taste

Peel

and cook carrots

until

tender. Drain carrots and put

in

large bowl.

Mix remaining ingredients and pour over carrots. Refrigerate for at least
12 hours.

Susan drown Flanagan

Macaroni and cheese casserole

1

(8-oz.) pkg. elbow macaroni can cream of mushroom soup 2 c. med. cheddar cheese 1 c. sour cream /2 c. chopped onion 5alt and pepper Potato chips
1
1

Cook macaroni and drain. Combine

cover. F3ake

all

ingredients except potato chips.

Pour into greased casserole; cover with crushed potato chips. Do not

at 350 for

30

minutes.

Mary Anne Drown Simmons

Soup, 5a lads & Vegetables

17

Potato casserole
24
1

Ore \da hash browns sour cream 2 c. grated cheddar cheese 3 A stick margarine
oz.
pt. (2 c.)
1

tsp. salt

V2 tsp. pepper
1

can cream of chicken soup

c.

V2

chopped

on\or\

2 tsp. parsley
Mix together above ingredients. Spread
in

large buttered casserole.

Bake

350

for

45

minutes. Can be

made ahead and

frozen.

Mary Butt Shafer

Bull heap potatoes

Potatoes Onions Green peppers
Vegetable oil Salt and pepper Texas Pete

Bacon
Cheese
In

bits

Paprika

Pyrex dish cut potatoes and onlone

in

chunks. Sprinkle with remaining

ingredients and toss to coat potatoes. Bake

or
until

375

for

about 45 minutes

potatoes are done. Remove from oven and add shredded cheese

on top. Return to oven to melt cheese. Lee

& Ruby Fentress

13

Orange glazed sweet potatoes

3o\\

sweet potatoes, remove skins, cut

in

serving pieces, pour sauce

over and bake

Sauce:

grated orange rind cornstarch /3 c. white sugar V2 c. brown sugar 1 c. orange juice 3 T. margarine

2
1
1

T.

T.

Combine above
warm.

in

saucepan. Cook

until thick, stirring

constantly. Serve

Ruth Butt Watson

Sweet potato casserole

3
1

c.

mashed sweet potatoes

sugar

/3 c.

4
1
1

eggs, well-beaten
tsp. vanilla

tsp. lemon tsp.

nutmeg

tsp. cinnamon

Dash of salt 2Va c. milk

1

stick butter
c.

coconut, opt.
vanilla,

Combine mashed potatoes, sugar, eggs,

lemon and seasonings.

until firm

Add

milk

in

small amounts. Pour into casserole greased with a pat of

butter.

Dot top with remaining butter. 3ake 400

milk.

and brown.

One cup coconut can be used with

Pattie Butt Bonney

Soup, Salads & Vegetables

19

Recipe Favorites

20

iVLain JDisJke

asseroles

Mary

Eliza

Flanagan Butt

12/18/1878-10/03/1958
37497-jb-3m

Helpful Hints
When
makes a
preparing a casserole, make an additional batch to freeze. It great emergency meal when unexpected guests arrive.
it

Just take the casserole from the freezer and bake

in

the oven. the pan

To keep hot

oil

from splattering, sprinkle a

little

salt or flour in

before frying.

Never overcook foods

ing

that are to

be frozen. Foods

will finish

cook-

when

reheated. Don't refreeze cooked thawed foods.

of

A few drops

lemon

juice

added

to

simmering

rice will

keep the

grains separated.

Green pepper may change the flavor of frozen casseroles. Clove, garlic and pepper flavors get stronger when they are frozen, while sage, onion and salt get milder.
Don't freeze cooked egg whites; they

become

tough.

Spray your

grill

with vegetable

oil

to prevent sticking.

Instant potatoes are a

good stew

thickener.

When
date
it

freezing foods, label each container with

was

its contents and the put into the freezer. Store at 0. Always use frozen

cooked foods

within

one

to

two months.

Store dried pasta, rice (except brown rice) and whole grains in tightly covered containers in a cool, dry place. Always refrigerate brown
rice,

and

refrigerate or freeze grains

if

they

will

not be used with-

in five

months.
pottery,

earthenware, glass, metal - all can be used for of these casserole containers come in bright colors and pleasing designs to complement your tableware. The type of container you use makes very little difference, as long as it is heatcasseroles.

Glazed

Many

proof.

Souffle dishes are designed with straight sides to help your souffle

climb to magnificent heights. Ramekins are good for serving individual casseroles.

To keep boiled lasagna noodles from sticking together as they cool, keep the noodles separate by draping them over the rim of a pot.

Main Dishes & Casseroles

Chili
1

lb.

hamburger

can tomato juice Vz c. ketchup 1 green pepper 2 onions 2 T. chili powder 2 T. hot sauce 1 T. red pepper 2 T. Worcestershire sauce Salt and pepper 3 cans kidney beans
1

Ig.

Saute onions and green pepper. Fry hamburger

cornstarch mixed with a
little

until red is

gone. Combine

with rest of ingredients and cook V/z hours. Thicken with 2 tablespoons

water.

Pattie Butt F3onney

Dutch meat loaf

IV2 lbs.
1 1

1
1

ground beef bread crumbs sm. onion egg, beaten

c.

/2 tsp. salt

Vs tsp. pepper Vz can tomato sauce

Mix above ingredients and form into
loaf.

Place

in

shallow pan. Combine

the following:
Vz can
3

c.

2 2 2

T. T.
T.

tomato sauce water prepared mustard

vinegar

brown sugar
loaf.

Four over meat

Baste

often.

Cook

hour at 350.
Willie

Mae Butt drown

Main Dishes & Casseroles

21

BURRITO 3AKE
1
1

c.

Bisquick
c.

water can refried beans 1 lb. ground beef, cooked and drained 1 c. thick taco salsa V/z c. shredded cheddar cheese
1

(16-oz.)

Greaee 10
pie plate.

/2-inch pie plate. Mix Bisquick,

water and beans. Spread

in

Layer remaining ingredients on bean mixture. Sake

30 minutes at
if

375. Serve with sour cream and chopped tomato ar\d lettuce

desired.

Sara Shafer Hetzler

Eggplant and hamburger casserole

med. eggplant, sliced lb. lean hamburger V2 lb. cheese 1 onion, chopped Salt and pepper
1 1

Salt and pepper eggplant and Vz onion, cook

until

tender, then drain.

Salt and pepper hamburger and Vz onion; cook

Sprinkle top generously with cracker crumbs.

until pink is gone. In

a 7

x 11-inch Pyrex, layer hamburger, thinly sliced cheese

and eggplant mixture.

until

3ake

crumbs

begin to

brown about

30

minutes at 350.

Susan drown Flanagan

22

Barbecued beef
2 /2 to 3
1

lbs.
in

bottom round or 3 /2
1

lbs.

bone

in

chuck roast

Cook beef

water

until it pulls

apart easily (2 to 2Vz hours). Tear beef

aside.

into small pieces (4 cups).

1

Set

1
1

A A A
1

c.

vinegar
juice from cooked meat brown sugar

c.
c.

4
1
1

tsp.

mustard

tsp. salt

A tsp. pepper 2 onions, chopped V2 c. margarine

Simmer vinegar through margarine 20 minutes then add the
and simmer 45 minutes
longer.

following

4
1

cooked beef (torn into small pieces) catsup c. 2 T. Worcestershire sauce

c.

Make at least
pled.
If

day ahead. This recipe may be doubled,

tripled or quadru-

cooking larger

amount you do not need as much sauce.

Jane Kellam Eilertsen

3eef barbecue
3
3

lbs.

beef roast (Inexpensive cut;

chili

use boneless chuck roast)

bottle

sauce

IV2 T. Worcestershire sauce

T.

brown sugar

Salt and pepper to taste 1 or 2 onions, chopped

1

green pepper, chopped

until

Cover beef with water. Cook slowly

fork.

the beef can be shredded with a

ingredients. Cook slowly until

Water
is

will

evaporate.
is

Add remaining

mixture

thickened and

of serving consistency.

Verna 3rown Leonard

Main Dishes & Casseroles

23

Magic stew
2
1
1

env. onion

stew beef soup mix can cream of mushroom soup

lbs.

1
1

can whole mushrooms white wine or dry sherry V2 c. water

/2 c.
in

Toss together. Place

over rice or noodles.

covered casserole. E3ake 325 for

hours. Serve

Mary Robinson Shafer Meeks

SHOYU POT ROAST 3EEF

chuck roast 2 onions, sliced
5-lb.

V2 V2

c. oil

c. soy sauce 2 cloves garlic, crushed 2 T. vinegar V2 c. sugar 1 T. ginger, crushed Salt and pepper 1 to 2 c. water

Mix

all

ingredients except
in

meat and

water. Pour mix over

meat and
in

let

stand overnight
brown on
all

refrigerator, turning occasionally.

Dredge meat

flour;

sides.

Add

to 2 cups water and soy sauce mix. Cook slowly,

about 3 hours.
Verna Brown Leonard

24

London eroil marinade

2 tsp. salt 1 tsp. pepper
V2 tsp. basil
1

/2 tsp.

onion,
T. T.

rosemary chopped
oil

wine vinegar

salad

Combine

all ingredients and pour over meat in a shallow glass pan. Pierce meat and turn. Marinate anywhere from hour to 5 hours, depending on how strong a flavor you want.
1

Billy

&

Alice Fentress

Italian
1

casserole
browned with
boil in
1

V/z lbs. ground beef,

pkg. flat

onion, cut up

medium noodlee,

salt water until

medium done

Mix and add:

2 cans tomato soup 1 can whole kernel corn 1 can whole mushrooms Salt and pepper to taste
Mix well; put in casserole and grate sharp cheese generously on top. Bake at 350 for about 40 minutes with cover and 10 minutes without cover.

Serve hot.

Mary

F3utt Shafer

Main Dishes & Casseroles

25

Chicken cranberry layers

Layer
1

1:

env. plain gelatin, soften

in

c.

cold water, dissolve over hot

water
Add:
1

(1-lb.)

can (2

c.)

1
1

(9-oz.) can

(1 c.)

whole cranberry sauce crushed pineapple

/2 c.
T.

broken nuts lemon juice

x

Pour into 9 x 9 x 2-inch or 10

Layer 2:
1

/2-inch baking dish.

Chill until firm.

env. plain gelatin, soften in

c.

cold water, dissolve over hot

water
Blend
1
1

in:

mayonnaise water 3 T. lemon juice

c.

/2 c.

tsp. salt

Add:

c.

diced chicken
diced celery
layer. Chill until firm.

V2

c.

Pour oyer first

Cut

into

squares to serve.

Mary 3utt Shafer

26

Hot chicken salad

3
V2
1

c.

diced cooked chicken

c.

VA
c. c.

diced celery

c.

cream of chicken soup mayonnaise shredded almonds

2 hard-cooked eggs, mashed IV2 tsp. salt and pepper, combined Top with potato chips

Bake 425 for 20 minutes.

Odie Butt Kellam

Easy chicken a
1

la king

chopped, cooked chicken can cream of chicken soup, undiluted /4 c. milk (I use less) 1 (2-oz.) jar diced pimento, drained 1 (4-oz.) can whole mushrooms, drained
c.
1
1

(10-oz.)

V2 tsp. salt

Ve tsp. pepper Chow mein noodles or hot cooked Combine

first

rice

7 ingredients

in

heavy saucepan. Cook over low heat 10

minutes, stirring often. Serve over noodles or rice or whatever.

Ruth Butt Watson

Chicken casserole
2
1 1

c. c.

cooked chicken, cut up

celery

onion

1 1
1

can cream of mushroom soup can chicken broth or 1 bouillon cube mixed with med. can chow mein noodles can sliced water chestnuts
celery

c.

water

Saute
to

and

onion. Mix with other ingredients.

Bake at 350 for 25 Ruby Butt Fentress

30

minutes.

Main Pishes & Casseroles

27

Curried turkey casserole

5m. amount fat from turkey stock or Crisco c. chopped green pepper 1 c. chopped onions 1 c. chopped celery
1

V/z

c.

uncooked

rice

4
3
1

c. c.

turkey stock cubed turkey

curry

T.

Salt

Pepper
Silvered
In

almonds for topping

Saute pepper,
it will

large frying skillet put fat from turkey stock or Orleco.

celery-,
will

onion and

add

rice,

stock and turkey.

As the

rice

cooks

get

dry and you

until rice is

have to use more stock or water. Cook, stirring often

thoroughly cooked, season with curry, salt and pepper to

in

taste. Pour

baking dish, top with slivered almonds, bake until heated

thoroughly. Use Imagination and taste.

Odie Butt Kellam

Barbecue sauce for chicken

1

c.

3
2
1

T.
T.

water Worcestershire sauce

vinegar

tsp. salt

V2 tsp. Tabasco sauce

1

lemon juice ketchup 2 T. brown sugar V2 tsp. mustard

c. c.
1

/2 c.

chopped celery med. onion, chopped

all

simmer 10 minutes, then pour over chicken that has been browned. Bake at 350 basting often.
Mix
ingredients,

Ruth Butt Watson

26

Party chicken
Skin and bone

&
1

chicken breast halves.

Wrap each
(1

in

a strip of bacon.

Place

in

baking dish on a bed of dried beef

package). Mix Vz pint of

sour cream and

can cream of mushroom soup. Pour over chicken and

is

bake at 275 for 2 hours. Gravy

good over

rice.

Sprinkle top with paprika.

Mary Butt Shafer

Chicken and rice

cut-up frying chicken or chicken pieces c. uncooked rice (not Minute Rice) 1 pkg. or\\or\ soup mix 1 can cream of mushroom soup 2 c. water Salt and pepper to taste
1 1

Mix

rice,

soup

mix, soup, water, salt

and pepper together and pour Into

x 13-inch casserole.

Wash

salt and pepper chicken and lay on top of

mixture. Cover

and bake 2 hours 350.

Mary Anne Brown Simmons

Red simmered chicken

4
V3 V3
chicken breasts
c. c.

soy sauce
sherry

3
2

T.

/3

brown sugar c. water

c. celery,

IV2
1

sliced diagonally

/2 c. scallions, sliced diagonally

boil.

Bring chicken, soy sauce, sherry, water and sugar to a

Cover and

simmer 30 minutes. Cool

on crisp noodles or
rice.

chicken, cut

in

pieces and replace

in liquid.

Add

vegetables. Cook uncovered for 15 minutes. Vegetables are crunchy. Serve

Verna Brown Leonard

Main Dishes & Casseroles

29

Savory crescent turkey squares

(Excellent use of leftover turkey)
1

(3-oz.) pkg.
T.
c.

cream cheese, softened

3
2
1 1

butter, melted

cooked, cubed turkey or 2 (5-oz.) cans boned turkey

A
T. T.

tsp. salt
milk

/e tsp. pepper
T.

2
1 1 1

chopped chives or onions chopped pimento, if desired

(&-oz.) can Pillsbury refrigerated quick crescent or Italian flavor crescent dinner rolls c. seasoned croutons, crushed
In

cream cheese and 2 tabletablespoon) until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles, firmly press perforations to seal. Spoon Vz cup meat mixture onto center of each rectangle. Pull four cornere of dough to top center of meat mixture, twist slightly and seal edges. E3rush tops with reserved tablespoon butter. Dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Makes 4 sandwiches. (These freeze
bowl, blend
1

Preheat oven to 350.

medium

spoons butter or margarine (reserve

exceptionally

well.)

Larry and Fenny Pulley

5WEET AND SOUR CHICKEN

1 1 1

or 2
lb.

T. oil

chicken breast
onion, cut lengthwise
in

\q.

strips

and halved
squares

2
1
1

bell
c.

peppers, any color, cut into

1-in.

ketchup
1

(15 /4-oz.)
c.

V2

can chunk pineapple brown sugar, packed

in

its

own

juice

Cut chicken Into bite-size chunks. Stir fry in oil over very high heat, 5 to 7 minutes until browned. Remove chicken from pan; set aside. Add onion and bell peppere to pan and stir fry 2 to 3 minutes until onions are translucent. Add ketchup, brown sugar and can of pineapple with its juice. Add chicken back to pot. Heat through. Serve over rice.
Larry and Fenny Pulley

30

Grilled pork tenderloin

1

to 2 pork tenderloins
fa c. Italian dressing

z
1

/3 c. teriyaki

sauce
about
to
3

Slice pork tenderloins diagonally

in

inch to

inch thick. Place

meat
sauce

plastic or glass dish. Mix together Italian dressing

pork.

and

teriyaki

and pour over

Marinate

hours.

Grill until

done.

Billy

&

Alice Fentress

Southern eareecue crockpot

7 to

recipe

lbs.

fresh picnic (make sure

it will fit

into your crockpot)

2
1

T.

salt

T. sugar Pepper to taste

1

c.

vinegar

Trim skin and fat from picnic.

for 12 hours or overnight.
pull
In

Add

all

ingredients to crockpot and cook

the morning, pour juice Into separate bowl,

later. Cool

bones out of meat (watch for small bones). Mince now or

juice separately
In

meat and
crockpot.

fridge.

Skim fat off

gelled liquid.

Combine 2
Into the

cups of defatted, gelled

liquid

with the

meat and put back

Add

tablespoon crushed red pepper. Recipe can be altered to

1

taste by adding either

(vinegar based) or

cup of Masterpiece Smokey or Sauer's sauce

suit your taste.

Cook

in

more of the gelled liquid. Experiment to crockpot hour more on low.

1

Larry

& Penny

Pulley

37497-01

Main Dishes & Casseroles

31

Sausage and egg casserole

1

lb.

sausage, crumbled and cooked

milk

6 eggs
2
1

c.

tsp. salt

3
1 1

cubed grated cneddar cheese tsp. dry mustard

slices white bread,
c.

Layer bread, sausage and cheese. Mix remaining ingredients and pour on
top. Let

stand overnight

in

refrigerator.

Bake 350 for 45 minutes.

Verna drown Leonard

Mary's saked cras

lb. crabmeat 2 eggs, beaten 1 c. mayonnaise Dash of hot sauce Juice of 1 lemon Butter
1

Mix eggs, mayonnaise and seasoning. Fold

baking dish.

in

crab meat. Put

in

greased

Dot with

butter.

Bake at 350 for

30

minutes.

Mary Butt Shafer

Scalloped oysters
1
1

qt.
lb.

oysters with liquor butter

c.

cracker crumbs (saltines)

Use a 6 x 10-inch baking dish. Put in layers of cracker crumbs, oysters and dots of butter. When finished, pour oyster liquor over it. Cot generously
with butter. Bake at

350

for

25 to 35 minutes. Serves 6 to

S>.

Odie Butt Kellam

32

i ureacis
..

37497-jb-4b

Helpful Hints
Over-ripe bananas can be peeled and frozen
until it's
in

a plastic container

time to bake bread or cake.

in

When

baking bread, a small dish of water

the oven

will

help keep

the crust from getting too hard or brown.

Use
and

shortening, not margarine or

oil

oil,

to

grease pans, as margarine

or batter (especially bread).

absorb more readily

into the

dough

Use a metal ice tray divider to cut biscuits in a hurry. Press into the dough, and biscuits will separate at dividing lines when baked.
To make self-rising flour, mix 4 cups flour, 2 teaspoons salt and 2 tablespoons baking powder, and store in a tightly covered container.
Hot water kills yeast. One way to tell the correct temperature is to pour the water over your forearm. If you cannot feel either hot or cold, the temperature is just right.

When
When When

in

doubt, always
in

sift

flour before

measuring.

baking

a glass pan, reduce the oven temperature by 25.

if

makes a coarser

baking bread, you get a finer texture bread.

you use

milk.

Water

handling, or the If your biscuits are dry it could be from too much oven temperature may not have been hot enough.

Nut breads are better

if

stored 24 hours before serving.

of

To make bread crumbs, toast the heels

blender or food processor.

bread and chop

in

Cracked eggs should only be used

cooked; they

in

dishes that are thoroughly

may
of
if

contain bacteria.
in

The freshness
of cold water;

they

eggs can be tested by placing them float, do not use them.

a large bowl

with

For a quick, low-fat crunchy topping for muffins, sprinkle the tops Grape-Nuts cereal before baking.

37497-jb-4b

Breads & Rolls

Apple eread
1
1

c\t.

apples

c.

2
1

/3
c.

sugar c. water
flour or less

Cinnamon and butter

Mary
Eliza

Flanagan Butt "Granny

Virginia
2
1

egg sread

c.

sweet
c.

milk

tsp. salt
/&
c.

7
1 1

cornmeal water
butter

T.

2 T. sugar 2 eggs, yolks and whites beaten separately

Stir together
until
in

saucepan
fire,

all

ingredients except eggs. Place on

fire,

stir

mixture thickens slightly then add egg yolks and stir

until fairly

thick.

Take from

fold
in

in

egg whites. Put

oven.

in

well-greased baking pan.

Bake about 20 minutes

400

Willie

Mae Butt drown

Breads & Rolls

33

Spoonbread
1

/2 c. plain flour, sifted

c.

V3
2
1 1

corn meal

T.
c.

sugar
boiling

water

egg, beaten
c.

1 1

milk

heaping T. shortening Melted butter

flour,

Combine

cornmeal and sugar. Scald with

milk.

boiling
in

water, stirring fast

to avoid lumps. Add egg and

mixture. Cook

30

in the minutes at 400. Brush with butter while hot. Serves

Melt shortening

pan and pour

to 3.
Pattie Butt Bonney

Banana nut sread

1

c.

sugar
c. light

V2

brown sugar, packed

2
1
1

c.

flour

tsp. baking soda

tsp. vanilla

2 eggs 4 T. sour milk 4 ripe bananas, mashed V2 c. chopped pecans 1 stick margarine, melted
last and stir only until bottoms of 2 medium-sized (<3 /2 x 4 /2 x 2 /2-inch) loaf pans with waxed paper. Divide batter ar\d pour into loaf pans. Bake at 325 for 45 to 50 minutes.
all

Put
1

ingredients

in

bowl.

Add melted margarine

ingredients are blended. Line

Lou Pulley

34

37497-01

Blueberry muffins
1
1

c.

Bisquick (regular or reduced-fat)

/3 c.

sugar
milk

egg

3
1

A
T.

c.

margarine, melted
c.

fresh blueberries
in

Mix first 5 ingredients together. Fold

full.

blueberries.
1

Fill

baking cups

fe

Bake at 400 for 12 to 15 minutes. Makes

dozen.

Lou Pulley

Oatmeal eread
Pour 2 cups
boiling

water over
in

cup

rolled

oats. Let stand V2 hour,

1

dissolve 2 packages yeast

Vz cup lukewarm water. Add to oats 2 /2

teaspoons

salt,

2 tablespoons soft Gutter and Vz cup honey. Add yeast.

Add 6 cups
doubled. Cut
in

flour. Stir in first

2 cups; knead 2 greased

in

last 2 cups. Let rise until

1

down and put

in

loaf pans. Let rise

hour. Place

oven

inches from bottom. Bake at

325

for

50

minutes.

Ruby Butt Fentress

Dumplings
(Pastry)

2
1

T.
c.

Crisco
flour

5a It
Make up
long.

with ice water to desired consistency. Roll out; cut 2 to

in

inches

Drop

boiling stock.

Louise Butt Pulley

37497-01

Breads & Rolls

35

Refrigerator bran muffins

(15-oz.) box wheat bran 5 c. all-purpose flour 3 c. sugar 5 tsp. soda
1

flakes cereal with raisins

4
1

2 tsp. salt eggs, beaten

qt. buttermilk
c.

shortening
first

Combine

ingredients;

make a

well in

center of mixture. Add eggs,

buttermilk and shortening stirring enough to moisten dry ingredients.

Cover and store

weeks.
2

in

refrigerator until ready to

into

make as

long

as 5 to

/3

When ready to bake, epoon batter full. Bake at 350 for 20 minutes.

greased muffin

tins, filling

Ruby Butt Fentress

Cheese biscuits
V2 lb. grated sharp cheddar cheese 2 c. Rice Krispies cereal 2 c. flour 2 sticks margarine V2 tsp. red pepper V2 tsp. salt

Melt margarine, add cheese and mix

Rice Krispies last.

well.

Add

flour

and seasonings; add

cookie sheet at

Make into 325 about

balls,

flatten slightly and cook on ungreased

15 minute or until browr).

Odie Butt Kellam

36

Sweet potato
2
2

3\ecu\re

c.

/3 c.
T. T.
c.

3
2 2

sweet potatoes, mashed melted shortening or almost V2 c. sugar

Pet milk

self-rising flour or plain flour

and 2 tsp. baking powder

flour.

Mix potatoes, sugar, milk and shortening. Then add

Mix thoroughly.

Knead. Pinch off and shape into biscuits. Bake at

450

for

20

minutes.

Millard "Brother"

&

Edith Butt

Sweet potato
2
c.

biscuits

warm mashed, cooked sweet potatoes

V3

c. oil

5-c. pkg. 3isquick mix

2 heaping tsp. baking powder 3 A c. sugar Combine potatoes,

oil

and sugar. Add biscuit mix and baking powder and

1

mix thoroughly. Roll out on lightly floured surface into /2-inch thickness.

Cut into rounds. Arrange on qreaeed baking sheet. Bake at 400 for
about 10 minutes. Makes 3 dozen large or

6 dozen

small biscuits.

Susan 3rown Flanagan

Sweet potato rolls

2
1

c. c.

cooked sweet potatoes, mashed sugar

shortening warm water

V3 V3
2
1
1

c. c.

/3 tsp. salt

Ig. egg or 2 sm. eggs yeast cake, dissolved in warm water 6 to 7 c. sifted plain flour to make proper consistency to knead all ingredients. Knead. Let rise; then make into rolls and let rise again. Bake at 400 about 20 minutes. Dough will keep in refrigerator for at

Mix

least a week.

Patie Butt Bonney

Breads & Rolls

37

Ice

box rolls-granny's recipe

Vz c. sugar V3 c. shortening 2 eggs

1

c. c.

mashed potatoes
potato water

1 1
1

tsp. salt

7 /2 c. flour 1 yeast cake, dissolved

in

Vz

c.

warm water

Cream sugar and shortening well. Add egg, potatoes, yeast and 2 cups beat well. Add flour and potato water a little at a time. Let rise. Make rolls and let them rise. Bake at 350. Dough can be kept in icebox for several days and make as many rolls as needed.
flour;

Pattie Butt Bonney

OKIE'S oyster dressing

3
1

c.

flour

tsp. salt

Pepper

tsp. baking powder

3 eggs
Ouster liquid Gravy drippings from turkey
1

c. oil

V/z
1

c.

diced celery

o\t.

oysters, drained

Mix

flour, salt,

pepper and baking powder. Add eggs, oyster

liquid

and

gravy drippings. This should have the consistency of muffin batter. Have
skillet

on medium heat, using Vz cup of

oil.

Add batter and

let

cook about

\0 minutes. By this time, the batter

will

take a bread-like consistency.

Add
oil.

cereal

and drained oysters. Mix thoroughly and continue cooking,

to keep from burning. After adding the above, add remaining
is

stirring often

Cooking time

about V/z hours. As

it is

stirred often,

it will

take on

a golden brown crispy texture.

Odle Butt Kellam

36

Dies,

irastiy

Uesserts

Maiy
37497-jb-5p

Eliza

and Aunt Odie

Helpful Hints
Egg whites need
whipped.
to

be

at

Remember

this

room temperature for greater volume when when making meringue.

When

preparing several batches of pie dough, roll dough out between sheets of plastic wrap. Stack the discs in a pizza box, and keep the box in the freezer. Next time you're making pie, pull out the
required crusts.

Place your pie plate on a cake stand when placing the pie dough in and fluting the edges. The cake stand will make it easier to turn the pie plate, and you won't have to stoop over.
it

kitchen utensils can be used to make decorative pie edges. For a scalloped edge, use a spoon. Crosshatched and herringbone patterns are achieved with a fork. For a sharply pointed effect, use a can opener to cut out points around the rim.

Many

Dipping strawberries in chocolate? Stick toothpicks into the stem of the berry. Coat the berries with chocolate, shaking off any excess. Turn the berries upside down and stick the toothpick into a block of styrofoam until the chocolate is set. The finished berries will have chocolate with no flat spots. Another easy solution is to place dipped berries dipped-side up in the holes of an egg carton.

end

Keep strawberries
(unwashed)
in

fresh for up to ten days by refrigerating

them

an

airtight

container between layers of paper towels.

in

When

grating citrus peel, bits of peel are often stuck

the holes of
it

the grater. Rather than waste the peel, you can easily brush using a clean toothbrush.

off

by

To core a pear,

slice the

to cut out the central core, using

bailer to the top of

Use a melon bailer a circular motion. Draw the melon the pear, removing the interior stem as you go.
pear
in

half lengthwise.

When
knife.
film

cutting up dried fruit, sometimes sticks to the blade of the To prevent this problem, coat the blade of your knife with a thin of vegetable spray before cutting.
it

Cutting dessert bars

is

easier

if

you score the bars as soon as the

the bars cool, cut along the

pan comes out

scored
lines.

of the oven.

When

When
easier
37497-jb-5p

cutting butter into flour for pastry

if

you cut the butter

into small

dough, the process is made pieces before adding it to the flour.

Pies, Pastries
RECIPE
2
c.

& Desserts

Chocolate meringue pie-granny

milk

2 sq. baking chocolate 1 c. sugar 2 heaping T. cornstarch 2 eggs, separated

1
1

tsp. vanilla
T.

butter
pie shell
boiler,

Baked
In

top of double

cook

milk,
is

chocolate and sugar

until hot, stirring

constantly.

When chocolate
is

melted, mix egg yolks and cornstarch with

until it

enough water to make a paste and add to hot mixture. Stir

to a
boil

comes

and

smooth. Remove from heat and add

pie
shell

Pour into baked

and butter. and use egg whites for meringue, drown in

vanilla

300

oven.

Odle Butt Kellam

Easy cheese cake

1
1

pie

(8
c.

oz.)

/2 c.

Vz
1 1 1 1

cream cheese, softened sour cream sugar

tsp. vanilla

(4 oz.) Cool Whip

Qraham cracker cruet

can cherry pie
filling

Beat cheese
and
chill

until

smooth. Gradually beat

in

in in

vanilla. Fold

whipped topping. Put

sugar. Blend in sour cream graham cracker cruet and

at least

hours. Top with cherry pie

filling.

Louise Butt Pulley

Pies, Pastries

& Desserts

39

Pineapple icebox
1 1
1

pie

1 1

lg. (20-oz.) can crushed pineapple can Eagle Brand milk c. lemon juice c. chopped pecans lg.

(6-oz.) ctn. Cool

pie

Whip
crusts
in

2 graham cracker
f3ake pie crusts

about 3 minutes. Mix ingredients together and put

cruet. Sprinkle with additional

graham cracker
if

graham cracker crumbs

Pattie Butt E3onney

desired, Refrigerate.

Hawaiian
1 1

pie

lg.

c.

can crushed pineapple (do not drain) sugar

flour

T.

2 bananas, sliced V2 c. chopped nuts (walnuts) 1 c. flaked coconut 1 lg. ctn. prepared whipped topping 2 pie shells, baked
Mix pineapple, sugar and
pie shells. Sprinkle
flour.

Cook

until thick. Cool. Slice

bananas

into

nuts over bananas. Add coconut to pineapple mixture

and

let cool.

Four over nuts and bananas. Cover with prepared whipped

topping. Refrigerate.

Mary Robinson Shafer Meeks

40

Coconut custard
6 eggs 2 A c. sugar
1

pie

qt. milk, plain or

evaporated

Pinch salt

2 tsp. vanilla 2 ctn. coconut

Put
in

uncooked

pie crust.

Bake at 425 for 10 minutes and 350 for

30

minutes. Makes 2 pies.

Willie

Mae Butt drown

Sweet potato
1
1

pie

4 eggs 4 c. cooked, mashed sweet potatoes

white sugar brown sugar 2 tsp. cinnamon
1

/2 c.

/2 c.

tsp. salt

2 tsp. vanilla 2 c. evaporated milk 2 unbaked pie shells

cinnamon,

Heat oven to 400. Beat eggs and mix in sweet potatoes, both sugars, salt, vanilla and evaporated milk. Pour into pie shells. Bake 15 minutes. Reduce heat to 350 and bake about 40 minutes or until knife inserted comes out clean. Serve topped with whipped cream or

whipped topping.

Susan drown ?\anaqan

Pies, Pastries

& Desserts

41

Southern strawberry
sugar cornstarch T. light corn syrup 1 c. water 3 T. strawberry gelatin 1 ert. fresh strawberries 1 (9-in.) baked pie shell
c.
3

pie

2 2

T.

Combine sugar, cornstarch, corn syrup and water

to
boil.

in

a saucepan; bring
gelatin,

Cook

stirring

constantly

until clear

and thickened. Add

in

stirring until dissolved. Cool. Place strawberries

pie shell;

pour

in

gelatin

mixture.

Chill until firm;

serve with whipped cream.

Ruth Butt Watson

5TRAW3ERRY
1

PIE
T.

(9-in.) pie shell,

shell,

cooked (Mix 2
in

sugar and
Fill

tsp. water. Brush pie

put bake

oven and heat.

with fresh strawberries, about

c.)

cornstarch sugar /2 c. water 1 c. strawberries

T.

3
1

V/z

c.

Mix

well.

Cook

until thick,

remove from stove and beat. Pour over fresh

berries.

Top with whipped cream.

Od\e Butt Kellam

42

Peach
Va
3
1

pie
peeled and halved

6 med. peaches,
c.

butter

c.

sugar

/3 c. flour
T.

water

Cinnamon
9-in. pie shell

Mix butter, sugar and

side

flour. Sprinkle half

on pie crust. Place peaches cut

down on

crust. Sprinkle with spices

of sugar mixture.

and water, then the remainder Bake 10 minutes at 400. Reduce to 350 for 35
pie.

minutes. Makes large

Mary Butt Shafer

Apple cobbler
1

stick margarine
c.

sugar
flour

2
1

/3 c. milk
c.

tsp. baking powder

Vanilla,

cinnamon and nutmeg

Nuts

c.

apples (5 or 6)
in

Melt margarine

pan. Mix flour, sugar, milk

in

melted butter then pour

and baking powder. Pour over the nuts and apples. Don't mix. Bake at 350

about 45 minutes.
Willie

Mae Butt Brown

Deep pish apple crisp

Prepare firm tart apples by peeling and
slicing
like

for a regular
1

pie.

Arrange
Fold

in

de&p dish enough to

plain flour.

fill

dish.

Beat 2 eggs and

1

cup sugar.

Add 2 tablespoons melted margarine and

in
1

teaspoon

vanilla.

Beat

well.

cup

Mix

well.

Spread mixture over apples and bake

Is

at 350
with ice

until apples are done and top cream or Cool Whip.

crisp {about

45

minutes). Serve

Pattie Butt Bonney

3749701

Pies, Pastries

& Desserts

43

Official cobbler of the Virginia peach festival

6
2 2
T.
c. c.

butter or margarine
self-rising flour

sugar
c.

172
8> c.

milk

peaches, peeled and chopped

9 x 13-inch pan. Mix flour, sugar and and pour over melted butter. Pour peaches on top of batter. DO NOT STIR. Bake at 450 for the first 30 minutes. Then turn the temperature down to 375 and bake until golden brown. (Use a toothpick or cake
Melt butter and pour into a metal
milk

teeter to check doneness.

If

you

like

your cobbler

well
If

done,

make sure
a moist

the toothpick
cobbler, take

is
it

clean when removed from the crust.

you

like

out

earlier.)

Watch

carefully not to overcook the

foil

top of

crust.

You may need to put aluminum

over cobbler so crust won't

get too brown.

Note: This recipe can be altered to any fruit by eliminating the peaches

and adding 2 cans of any

pie

filling.

Larry

& Penny

Pulley

Fruit cobbler
1 1 1
1

stick butter
c. c. c.

milk

sugar
self-rising flour

1 1

tsp. baking powder

(No. 2) can fruit or 2

in

c.

fresh peaches

Melt butter

pan.

Make
in

a dough with the milk, sugar, flour and baking

powder. Stir the dough

the butter, then pour the

fruit on top.

Bake

50 minutes at 350.
Pattie Butt Bonney

44

Pecan sars
1

stick butter
c.

graham cracker crumbs

(6-oz.) pkg. chocolate chips

1
1

nuts can Eagle Brand milk

c.

Use 3
until

x 10-inch pan. Sprinkle

crumbs over melted butter and

let

stand

absorbed. Sprinkle chocolate oyer next. Then sprinkle nuts. Pour can
all,

of milk over

spreading without pressing down. Bake at

in

350

for

30

minutes. Turn off oven and leave

In

oven 10 minutes more. Cool and cut

squares.
Pattie Butt Bonney

Lemon fluff
wafer crumbs lemon Jello Juice and rind of 2 lemons 3 T. sugar
Vanilla
1

pkg.

Dissolve Jello

in

cup water. Add juice and

milk
in

rind of

lemons and sugar.

In

Let cool.

Chill tall

can of Pet
pan with

refrigerator tray and whip. Fold

Jello mixture. Line

in

vanilla

wafer crumbs and top with same.

Chill

refrigerator.
Willie

Mae Butt 3rown

Pies, Pastries

& Desserts

45

Lemon chess squares

Vz
1

c.

butter or margarine, softened

confectioners' sugar
butter,

c.

flour
c.

Va

Cream
pan.

add

flour

and sugar. Mix

well.

Pat

in

greased 9

SHnch

Bake at 325

for 2.0 minutes.

Topping:

2 eggs c. sugar 2 T. flour

1

72 tsp. baking powder

3 T. lemon juice Grated rind of 1 lemon

Beat together. Pour over baked bottom while still warm. Bake at 325 for 25 minutes. Cool on rack. Sprinkle with confectioners' sugar. Cut into squares.

Mary Butt Shafer

Lemon curd
Juice and rind of 2 lemons
3

stick margarine or butter

3 eggs, well beaten 1 c. sugar

Mix above ingredients
in
if

top of double

boiler until thickened. Straining helps

take out bits of egg,

necessary. Thickens more when cool. Refrigerate.

Ruby Butt Fentress

46

Pineapple angel dessert

1 1
1

Ig.

angel food cake

(20-oz.) can undra'med crushed pineapple

T. lemon juice 2 eggs

1

A c. butter A c. sugar
T.

or o\eo

2
1

cornstarch

tsp. vanilla

V2
1

/2 c.

nuts, opt. Angel Flake coconut (9-oz.) ctn. Cool Whip

c.

Break cake into small pieces and put aside. Heat pineapple and lemon
juice to boiling.

Beat eggs; add sugar and cornstarch. Pour into hot boll. Remove from heat and add butter, nuts and vanilla. In 9 x 13-inch pan, layer Vz cake, then /z filling and repeat. Chill in refrigerator. When cold, epread with Cool Whip and sprinkle with coconut. Refrigerate. Cut Into squares to serve.
pineapple and bring to
]

Mary Butt Shafer

Baked
2
V2
1
1

rice

custard

c.

milk

3 eggs
c.
c.

sugar cooked

rice

c.

raisins

1
1

tsp. vanilla

tsp.

nutmeg
slightly,

Scald milk over medium heat. Beat eggs

add sugar and mix

slowly.

Add scalded Bake at 325

milk,

cooked

rice, vanilla

and

raisins. Sprinkle with

nutmeg.

for

50

to

60

minutes

until firm.

Eva Butt Simmons "Auntie"

Pies, Pastries

& Desserts

47

Boiled custard
3 eggs
1

c\t.

milk

V2

c.

sugar

Vanilla

Cook

in

double boiler

until

it

coats a

silver

epoon, stirring constantly.

Add

vanilla.
Willie

Mae Butt drown

Chocolate fondue
1

(6>-oz.)
c.

box semi-sweet chocolate

V3

half-and-half

T.

brandy
with fruit.

Good

Lee

&

Lou Watson

Recipe Favorites

46

v^aJk'es 9

cookies
aiioy

Front:

Louise,

Mary

&

Ruth

standing:

Odie,

Ruby, Willie Mae, Mama, Eva, Pattie

&

Brother

37497-jb-6c

Helpful Hints

cakes.

Push animal shaped cookie cutters lightly into icing on cakes or cupFill depressed outlines with chocolate icing or decorating

confections.

Fill flat bottomed ice cream cones half full with cake batter and bake. Top with icing and decorating confections.

Marshmallows can be used

for

candle holders on cakes.

To keep the cake plate clean while frosting, slide 6-inch strips of waxed paper under each side of the cake. Once the cake is frosted and the frosting is set, pull the strips away leaving a clean plate.

When

orating tube. Put chocolate

decorating a cake with chocolate, you can make a quick decin a heat-safe zipper-lock plastic bag. Immerse in simmering water until the chocolate is melted. Snip off
tip of

the

one

corner,

and you can squeeze the chocolate out

of the

bag.

Professionally decorated cakes have a

appearance,

frost

silky, molten look. To get that your cake as usual, then use a hair dryer to blow-

dry the surface.

The

slight melting of the frosting will give

it

that lus-

trous appearance.

To ensure that you have equal amounts of batter in each pan when making a layered cake, use a kitchen scale to measure the weight.

To make cookie crumbs for your recipes, put cookies into a plastic bag and run a rolling pin back and forth until they are the right size.
To decorate cookies with chocolate, place cookies on a rack over

waxed

paper. Dip the tines of a fork with chocolate, and

wave

the

fork gently

back and
works

forth

making wavy

lines.

A gadget
ing

that

plastic thread spool.

well for decorating sugar cookies is an empty Simply press the spool into the dough, imprint-

a pretty flower design.

holiday cookies require an indent on top to
fill

Some

with

jam or

chocolate.

Use

the rounded end of a honey dipper to

make

the indent.

When

a recipe calls for packed brown sugar, fill the correct size measuring cup with the sugar, and then use the next smaller size cup to pack the brown sugar into its cup.

37497-jb-6c

Cakee, Cookies

& Candy

4
1

LAYER CAKE
butter

c. c. c.

sugar
flour (plain)

3
1

4 eggs
c.

milk

level

tsp. baking powder

Vanilla

Salt

Bake at 350

in

layers for 15 to

20

minutes; test frequently.

Chocolate Cake

Filling:

3 3
1

c.

sugar

sq. chocolate
c.

Pet milk V2 c. Ka ro syrup

Dash of salt
Vanilla
Boil until

can

pick up small

amount

in

cold water.

Beat

all

the time while

cooking and spread between layers and on top.

Eva Butt Simmons "Auntie"

Cakee, Cookies

& Candy

49

Apricot nectar cake

1

box Duncan Hines lemon supreme cake mix

3
1

A
c.

c.

Crisco

oil

apricot nectar juice

c.

4 eggs
V2

sugar
ingredients; beat
well.

Mix

all

Pour

in

greased and floured tube pan and

bake at
Icing:
1

350

for

hour.

c.

confectioners' sugar
1

Juice of

lemon

Drizzle over hot cake.

Pattie Butt Sonney

Fresh apple cake

1

c.

vegetable

oil

3 eggs
2
c.

sugar
plain flour

3
1

c.

tsp. baking

soda

2 tsp. cinnamon
V2 tsp. salt
1

c. c.

chopped nuts
apples, diced

3\end first

ingredients then
1

cups fresh diced apples and

in

add remaining Ingredients. Then mix In 3 cup chopped nuts. Cook IV2 hours at 325
1

a greased tube pan. You

if

may add

cup raisins and

cup Angel Flake

coconut

desired.

Pattie Butt 3onney

50

Banana
2
1

split cake

c.

graham cracker crumbs

stick margarine, melted

2 sticks margarine, softened 2 c. confectioners' sugar 2 eggs

1

tsp. vanilla
sliced lengthwise

5 bananas,
1 1

(No. 2) can crushed pineapple, drained

Ig.

ctn. prepared whipped topping

V2

chopped nuts maraschino cherries, chopped

c.
1

Combine crumbs and

stick margarine. Line

x 13-inch

pan with crust.

Combine 2 sticks margarine, sugar, eggs and

this.

vanilla.

not less than 15 minutes. Spread over crust. Slice

Sprinkle with nuts

Beat at high speed bananas over top of

Spread pineapple over bananas. Spread whipped topping over top.

and
cherries. Cover

and refrigerate for 24 hours.

Pattie Butt P3onney

Cakes, Cookies

& Candy

51

Brandy nut cake

1

lb.

butter
flour

4
1
1

c.

tsp. baking powder tsp. salt

6
1

eggs, separated

lb. (2 c.) sugar 2 lbs. white raisins 73 c. citron slivered Vs c. orange peel 1 lb. broken pecans 2 fa c. brandy

V3

c.

black

molasses
flour aside to
little

Set V2 cup

dredge

fruit.

Cream butter and

flour with hands,

salt.

adding flour a

at a time. Add baking powder and

Beat egg
then fold

yolks and sugar together until fluffy.

into yolk

Seat egg whites

flour
in

until stiff

and sugar mixture. Place Vz cup and oranqe

peel.

paper bag with nuts,

flour.

raisins, citron

Shake

well until

covered with

Add

fruit

and nuts to batter then add brandy and molasses. Pour in 2 wellgreased tube pans. (I use 3 loaf pans.) Bake in 250 oven for V/z hours.
Smaller cakes should be watched after first hour.
(I

line

pans with paper.)

Ruby Butt Fentress

Brown sugar pound cake

1

c.

Vz
1 1

c.

c.

butter Crisco white sugar

box light brown sugar

c.

5 eggs
1

milk

3
1 1

cake flour (measure first), sifted V2 tsp. baking powder

c.

tsp. vanilla
c.

nuts

Bake at 325 for 1V2 hours.

Willie

Mae Butt drown

52

Chocolate cherry cake

1 1

pkg. fudge cake mix (or can cherry pie filling

devil's

food)

tsp.

almond extract

2 eggs
Preheat oven to 350. Grease and flour 15 x 10-inch
x 13-inch pan.
In

jelly-roll

pan or 9

large bowl,

combine above 4 ingredients. Stir by hand

until well mixed.

Bake 25 to

30

minutes.

Frosting:
1

c.

sugar
butter or oleo

5
1

T.

/3 c. milk

(6-oz.) pkg.

semi-sweet chocolate pieces

1

In

small saucepan, mix sugar, butter and milk. Boil

minute, stirring

constantly.
over cake.

Remove from

heat; stir

in

chocolate bits

until

smooth. Pour

Mary Butt Shafer

RUTH'S C0C0NUT/50UR CREAM CAKE

1

pkg. butter-flavored cake mix

c.

2
1

sugar

(16 oz.) sour

cream
coconut, thawed

(12-oz.) pkg. frozen

c.

V/z

thawed whipped topping

(8>-inch) layers.

Prepare cake mix according to directions. Make 2

cool, split

When

to make

layers.
1

Combine sugar, sour cream and coconut,

blending

well. Chill.

Reserve

cup sour cream mixture for frosting. Spread

until

remainder between layers of cake. Combine reserved sour cream mixture

and whipped topping; blend

cake. Seal cake
in

smooth. Spread on top and sides of

serving.

an airtight container or cover with Reynolds Wrap and

refrigerate for

2 to 3 days before

Cake

is

very moist.

Pattie Butt Bonney

3/497

01

Cakes, Cookies

& Candy

53

Coconut slack walnut pound cake

2
1

c. c.

sugar

salad oil 4 eggs, beaten 3 c. all-purpose flour V2 tsp. salt V2 tsp. soda V2 tsp. baking powder 1 c. buttermilk
1

c.
c.

black walnuts

flaked coconut

2 tsp. coconut extract

Combine sugar,
Stir

oil

and eggs. Beat

well.

Combine dry ingredients, add to

well

sugar mixture alternately with buttermilk, beating

in

after each addition.

coconut, nuts and flavoring. Four batter into a well-greased and

floured 10-inch tube pan. Bake at

325

for

hour 5 minutes. Pour hot

in

coconut syrup over hot cake. Allow cake to remain

absorb syrup.

pan

hours to

Coconut Syrup:
1

c.

V2

c.

sugar water
butter

2
1

T.

tsp. coconut extract

in

Combine sugar, water and butter

minutes. Remove from heat; stir
in

saucepan. Bring to a

boil;

boil

flavoring.
Willie

Mae Butt &rown

54

Gingerbread
molasses sugar 2 eggs
1
1

c. c.

2
1

/3 c.
c.
c.

shortening sour milk

flour

2
1

tsp.

c'mnamon

tsp. ginger

tsp. baking powder tsp. salt

c.

1 1

boiling water,

added to above mixture

Cream shortening and sugar; add eggs and cream well. Add spices and mix. Slowly add molasses. Alternately add sour milk and flour to mixture, beating well after each addition. Add boiling water and stir. Bake at 350 for 40 minutes. Serve warm with whipped cream.
Willie

Mae Butt Brown

Cakes, Cookies

& Candy

55

Fruit cake
1

lb.

butter

doz. eggs

V/z lbs. sugar IV2 lbs. flour

2 2 2 2
1 1

boxes seeded raisins boxes seedless raisins boxes currants

pkgs. dates
lb.

pineapple
cherries
citron
rind

lb.

V2

lb.

Watermelon
Figs
1
1 1

pt.

pkg.

1 1 1

E5 walnuts E walnuts e|t. pecans tsp. baking powder

cjt.
cjt.

T. vanilla T.

lemon

Makes 15 to 16 pounds.
Willie

Mae Butt Brown

56

Manor
V2
lbs.
c.

plain cake

butter

sugar 6 eggs (save 2 whites or use 4 whole eggs) 3 c. cake flour 1 tsp. baking powder

c.

milk

Vanilla

Cook 300 for

Icing:

hour

20

minutes. Open oven door after

hour.

2 egg whites c. sugar 5 T. cold water 1 T. Karo syrup

IV2
Vanilla

Pattie Butt Bonney

Cakes, Cookies

& Candy

57

Hummingbird cake
3
2
1 1

c.
c.

all-purpose flour

sugar

tsp. salt tsp.

soda

tsp. ground cinnamon

3 eggs, beaten
f/2
1

c.

salad

oil

1
1

/2 tsp. vanilla

extract

(6-oz.) can crushed pineapple, undrained

c. c.

2 2

chopped nuts chopped bananas

Combine dry ingredients, add eggs and oil, stir dry ingredients until moistened. DO NOT BEAT. Stir in vanilla, pineapple, cup nuts and bananas.
1

Cook

in

layers at

350
1

for

25 to 30 minutes.

Cool

in

pans 10 minutes.

Remove from pans and

and on top. Sprinkle

cool completely.

Spread frosting between layers

cup nuts on top.

Cream Cheese
1

Frosting:

(8-oz.) pkg.
c.

cream cheese

V2
1 1

butter or margarine (16 oz.) 10X sugar tsp. vanilla extract

Mix softened cream cheese and butter, add other ingredients and beat
until

smooth.
Pattie Butt Bonney

55

Pound cake
Vz
1

lb.

butter

/3 c.
c.

sugar

cake flour, sifted 5 eggs, well beaten

'A tsp. baking powder
1

/3 tsp. salt
/2 tsp. vanilla /2 tsp.

almond

flavoring
\?\Atter

Cream together
Bake
in

and sugar. Add other ingredients and beat

well.

well-greased tube pan at

325

for

hour 15 minutes.
Willie

Mae Butt Brown

Orange blossoms
1

box Duncan Hines yellow cake mix (mix according to directions on

box)

Bake

in

small muffin tins putting

teaepoon batter
in

in

each

tin.

Bake at

350
1

for

25 to 30 minutes.

While hot, dip

following mixture:

lb.

powdered sugar
1

Juice and rind of 2 oranges Juice of 2 lemons and rind of

lemon

Mary Butt Shafer

Cakes, Cookies

& Candy

59

Prune cake
scant c. Wesson oil c. sugar 3 eggs 1 c. sour milk (1 c. sweet milk and 2 c. flour 2 tsp. nutmeg 2 tsp. ground cloves 2 tsp. allspice 2 tsp. cinnamon 1 tsp. soda
1

tsp. vinegar; let stand 15 min.)

V2 tsp. salt
1

c.
c.

cooked prunes broken pecans

oil

Cream

and sugar. Add eggs. Mix

well

and add

milk slowly.
salt.

that has been sifted together with spices, soda and

Add flour Add prunes

minutes.

and nuts. Line tube pan at bottom. Bake at 350 for

hour

20

Ruth Butt Watson

Pineapple upside down cake

1

/2 c. butter,
c.

1
1

melted in frying pan brown sugar Ig. can crushed pineapple, reserve juice

Cook together 5 minutes.

Cake:

3 egg yolks
1

c.

white sugar
pineapple juice
flour

5
1
1

T.
c.

tsp. baking powder

stiffly

3 egg whites,

beaten
juice.

To the beaten yolks of 3 eggs, add sugar and pineapple

baking powder and fold
in

Add

flour,

stiffly

beaten egg whites. Pour cake mixture

over pineapple mixture and bake at 475 for

45

minutes.
Willie

Mae Butt Brown

60

Pump cake
2
1

c.

fruit
oz.)

(20

crushed pineapple

1
1

box yellow or white cake mix

c. chopped pecans 2 sticks margarine, melted

Put

in

this order

in

x 13-inch pan. E3ake

at 375 for 45 minutes.

Susan

E>rown Flanagan

Yummy chocolate syrup

margarine sugar 4 eggs
V2
c.
1

cake

c.

1
1

c.

flour

tsp. baking powder

Pinch of salt
1 1

tsp. vanilla
(1-lb.)

can chocolate syrup

Cream margarine with sugar; beat in eggs. Sift flour, baking powder and salt and add to creamed mixture alternately with vanilla and syrup. Turn Into greased, floured 9 x 13-inch pan. Bake at 350 for 30 minutes. Let cool on rack while preparing \c\nq. Four hot Icing over cake and let cool
completely. Cut
Icing:
1

in

squares.

c.

Vz> c.

sugar evaporated milk

butter

V2
V2

c. c.

semi-sweet chocolate chips

in

Place sugar, milk and butter

constantly.

saucepan and

bring to a

boil,

stirring

Add chocolate

chips and blend until melted.

Ruby Butt Fentress

Cakes, Cookies

& Candy

61

Waldorf astoria cake

Vz
c.
c.

butter
white sugar

s^. chocolate, melted 2 eggs, beaten 2 c. flour 2 tsp. baking powder

V2 tsp. salt
1

/2 c. milk

2 tsp. vanilla 1 c. pecans

and

Cream butter and sugar, add chocolate and eggs. Sift flour, baking powder salt; add alternately with milk and vanilla. Add pecane. Bake in tube
pan at 350 for
Icing:

45

minutes.

V2

c.

butter

2 sq. chocolate 1 egg

Pinch salt
1
1

c.

nuts

tsp. lemon juice tsp. vanilla

c.

V/2

powdered sugar
salt, vanilla,

Melt butter and chocolate. Add beaten egg,

sugar. Mix
in

lemon juice and

nuts or sprinkle on top.

Willie

Mae Butt Brown

62

Strawberry angel food cake

Ig. angel food cake 2 (3-oz.) pkgs. strawberry Jello 2 c. hot water 2 pkgs. frozen strawberries, sliced Whipped topping
1

Dissolve Jello

in

hot water, add sliced strawberries. Mix with cake that

in

has been broken

small pieces, spoon into bundt pan or spring-form pan

and

chill

3 to 4 hours

or overnight. Dip

in

hot water and invert on cake

ice

plate.

Cover top and sides with whipped topping or serve with

cream.

Ruth Butt Watson

Almond cookies
2
1

/3 c.
lb.

sugar

butter
sifted flour

4
Vz

c.

lb.

unblanched almonds, ground

with fingers. Leave
in

Mix

well

refrigerator several hours.

Roll flat

Remove and

allow

dough to reach room temperature.

and cut with cookie cutter.

Bake on ungreased sheet at 300

sugar while warm.

until

brown. Sprinkle with confectioners'

Mary Butt Shafer

Chocolate cookies
3

stick butter

2 (6-oz.) pkgs. semi-sweet chocolate chips can Eagle Brand condensed milk 1 c. chopped pecans
1

1
1

c.

unsifted flour

tsp. vanilla

Melt butter and chocolate.

cookie sheet. Bake at

Add other

ingredients and mix

well.

Drop on

350

for 10 minutes. Yields

30

cookies.

Odie Butt Kellam

Cakes, Cookies

& Candy

63

Brown sugar chews

1

lb.

light

brown sugar

4 eggs
2 c. 3\sc\u\ck 2 tsp. vanilla 1 c. pecans
Bake
in

x 13-inch

greased pan at 350 for

30

minutes.

Verna Brown Leonard

Chocolate
1

'n

oat sars
brown sugar

c. c.

unsifted flour
quick cooking oats

/4 c. firmly
c.

packed

light

V2
1

butter, softened

can Eagle Brand sweetened condensed milk (NOT evaporated milk) c. chopped nuts (6-oz.) pkg. (1 c.) Nestle Toll House semi-sweet morsels
(14-oz.)
in

Preheat oven to 350 (325 for glass);

bowl,

combine

flour,

oats brown

sugar and butter. Mix

on bottom of

well.

Reserving V2 cup, press remaining oat mixture

x 13-inch baking pan.

Bake 10 minutes. Pour sweetened

nuts and Nestle
Toll

condensed
minutes or

milk evenly over crust. Sprinkle with

House

morsels. Top with remaining oat mixture; press down. Bake

until lightly

25 to 30
Pulley

browned. Cool. Store covered at room temperature.

Larry

& Penny

Cookie ears
Line a

greased cookie sheet with saltine crackers.

In

a pan, melt 2 sticks

of butter and

add

cup

light

brown sugar,

boil

3 minutes. Pour butter

Sprinkle immediately

mixture over crackers. Bake at

chips and
icing.

400

for

5 minutes.
1

upon removing the pan from the oven with

1

cup semi-sweet chocolate

like

cup butterscotch chips. Allow to soften, then epread

in

Freeze. Break a\part. Store

freezer.

Larry

& Penny

Pulley

64

Ice
1

box cookies

lb.
1

margarine, softened
c.

sugar 3 eggs, beaten

2 /2
1

T. light

corn syrup

1
1

tsp. vanilla tsp. baking powder tsp. baking

1

/2 tsp. salt

1
1

soda

5 /2
1

c.

flour

c. c.

raisins

broken nuts

Cream margarine and sugar; add eggs, syrup and vanilla. Add salt, soda, powder and cup flour. Then add remainder of flour with raisins and nuts. Knead with hands until smooth. Form into rolls, roll in waxed paper and store in refrigerator overnight. When ready to bake, slice thin knife. Bake at 375 for 10 to 15 minutes.
1

Eva Butt Simmons "Auntie"

Family tea cookies

1

c.

(2 sticks) butter,
c.

room temperature

V2
1

confectioners' sugar

tsp. vanilla extract

c.
c.

2
1

flour

chopped pecans
vanilla, flour

Preheat oven to 325. Cream butter and sugar. Add

nuts. Poll into balls.
Chill.

and

Bake on ungreased cookie sheet 20 minutes

still

or until slightly browned. While

Yield:

warm,

roll

in

confectioners' sugar.

4 to 5

dozen.

Odie Butt Kellam

Cakes, Cookies

& Candy

65

White chocolate cookies

1

c.

white chocolate, melt

in

double boiler

Add:
1

c. c.

unsalted peanuts

sm. stick pretzels, broken

ice

in

pieces
in tin.

Drop by

tea spoon on waxed paper. When cold, put

Odie Butt Kellam

Snickerdoodles
1

c.

soft shortening
c.

V/2

sugar 2 eggs 2 3A c. sifted flour

1

tsp. baking

soda

2 tsp. cream of tartar

1

/2 tsp. salt

2 tsp. c\x\r\arr\or\ 2 T. sugar

Blend together shortening, sugar and eggs. Sift together dry ingredients and add to created mixture. Roll into balls the size of walnuts. Roll balls in sugar and cinnamon mixture. Place balls 2 inches apart on ungreased
cookie sheet. Bake
in

preheated

400

oven for

to 10 minutes. Remove

to cool.

Ruby Butt Fentress

66

L0UI5E 5 3R0WNIES
J

2 2
1
1

c. c.

flour

sugar
shortening

stick butter

/2 c.
T.

4 4
1
1

T.
c.

cream cocoa
water

/2 c. buttermilk

2 eggs, slightly beaten

1

tsp.

soda
and sugar. Set aside. Mix
boil
in

Sift flour

saucepan butter, shortening, cream,

well.

cocoa and water. Bring to

mixture.

and mix

Combine with sugar-flour

Add

buttermilk, eggs, soda, cinnamon and vanilla. Four Into

qreaeed 13
15 minutes.
Icing:
1

x 12 x 1-inch pan.

Bake at 400 for 20 minutes or 375 for

stick margarine
T.
T.

4 6
1 1

cocoa
milk

box confectioners' sugar

tsp. vanilla tsp. salt
c.

nut meats
milk.

Mix margarine, cocoa and

Bring to

boil;

remove from heat and add

sugar, vanilla, salt and nuts. Spread over hot brownies.

rlaqan Pulley

Cakes, Cookies

& Candy

67

Bourdon jets
3
1

lbs.

10X sugar

A
c.

stick butter

tsp. salt

bourbon pecan halves 1 box unsweetened chocolate Vz cake paraffin wax

1

c.

(8>

squares)

Mix first
Roll

ingredients with hands; should be very

stiff.

Add nuts

last.

into balls

and place on waxed paper. Let stand

double
boiler.

in

cool place or

refrigerate.

They should be very firm before you dip them. Mix chocolate
In

and paraffin wax

in

Stir until melted. Dip bourbon balls

In

hot chocolate;

let

drain on waxed paper. Keep

a very cool place

or refrigerate.

Odle Butt Kellam

Chocolate mint party squares

1

pkg. reg.-size brownie mix

layer:

2nd
2 2
c.

confectioners' sugar

T.
c.

creme de menthe
o\eo or butter

Vz

3rd
1

layer:

c.

semi-sweet chocolate bits

oleo or butter
in

T.

Mix brownies according to package instructions. Spread

pan.

x 13-inch

Bake

in

preheated oven at 350 for 15 minutes. Cool. Beat together

like icing

confectioners' sugar, liqueur and V2 cup oleo. Spread

ies; chill

over brown-

thoroughly.

In

double

boiler,

melt chocolate bits with

in

6 tablespoons

oleo.

Spread over
frozen.

icing layer.

Refrigerate until set. Cut

IWinch squares.

Can be

Mary Butt Shafer

68

Chocolate seafoam
Vz cake chocolate
1

c.

water

V/z lbs. brown sugar

1
1

/2 c.

egg white, beaten nuts

Vanilla

Dissolve chocolate

in

water and brown sugar. Cook

until it

forme a rather
1

hard

ball in

cold water. Four gradually over the well-beaten white of

vanilla

egg.

Add nuts and

and beat

until stiff

enough to drop on qreaeed paper.

Eva Butt Simmons "Auntie"

Divinity
2
c.

candy

sugar Karo syrup Vz c. water White of 1 egg Va tsp. cream of tartar

Vz
c.
1

T. vanilla

E3oil

sugar, syrup, water and cream of tartar until

fire,

it

spins a long thread.

stiffly

Kemove from

cool

minute and pour slowly over

beaten egg

white beating constantly; add vanilla. F3eat to consistency to drop.

Eva F3utt Simmons "Auntie"

Cakes, Cookies

& Candy

69

Fudge
3 3
c.

sugar
chocolate

e<\.

Melt together over medium heat.

dark Karo Pet milk 2 lumps butter 2 /z> c. nuts

V2
c.
1

c.

tsp. vanilla
chocolate, sugar, Karo and milk

Boil

or

stage.

Remove from

heat. Put pan

in

cold water.

5 minutes or until soft-ball Add butter and vanilla.

Eva Butt Simmons "Auntie"

Beat

until

spreading consistency; adding nuts last.

Pull candy
3
1

c. c.

sugar
vinegar

Pinch cream of tartar

Cook
pull

until it

forms a hard

ball in

cold water (290).

in

Get a partner and

back and forth

until stiff.

Cut

pieces.

Eva Butt Simmons "Auntie"

Meringue kisses
1

c.

sugar, sifted

2 egg whites plus Vs tsp. salt

Whip
until stiff.

Add sugar

very slowly whipping constantly; add V2 tearind. Fold in

1

spoon

vanilla

and Vz teaspoon lemon

cup chopped pecans.

Drop by teaspoon on waxed paper. Cook at 225 for

while hot.

20

minutes. Remove

Mary Butt Shafer

70

aiunimg, irreserviii^

Tkis <& TTiaf

'\P

Mary
37497-jb-7t

Eliza Butt

Helpful Hints

To

refinish

white vinegar and turpentine.

soft cloth

antiques or revitalize wood, use equal parts of linseed oil, Rub into the furniture or wood with a
lots of

and

elbow grease.
off

To stop the ants

floors

in

your pantry, seal

jelly.

cracks where they are enter-

ing with putty or petroleum

Also, try sprinkling red

pepper on

and counter

tops.

To

fix

sticking sliding doors,

windows and drawers, rub wax along

their tracks.

To make a simple polish

parts of flour
in

and

salt with

for copper bottom cookware, mix equal vinegar to create a paste. Store the paste

the refrigerator.

Applying baking soda on a damp sponge will remove starch deposits from an iron. Make sure the iron is cold and unplugged.

Remove

stale

odors

in

the

wash by adding baking soda.

To clean Teflon, combine 1 cup water, 2 tablespoons baking soda and /2 cup liquid bleach. Boil in stained pan for 5 to 10 minutes or
1

until

the stain disappears. Wash, rinse, dry and condition with

oil

before using the pan again.

Corning Ware can be cleaned by filling with water and dropping two denture cleaning tablets. Let stand for 30 to 45 minutes.
it

in

A little instant coffee will work wonders on your wood furniture. Just make a thick paste from instant coffee and a little water, and rub into the nicks and scratches on your dark wood furniture. You'll be amazed at how new and beautiful those pieces will look.
For a clogged shower head, boil cup vinegar and 1 quart water.
it

it

for

15 minutes

in

a mixture of

Vi

For a spicy aroma, toss dried orange or lemon rinds into the
place.

fire-

Tin coffee

cans make excellent freezer containers

shaker
to

for cookies.

Add raw
Ice

rice to the salt

keep the

salt free-flowing.

cubes

will

help sharpen garbage disposal blades.

37497-jb-7t

Canning, Preserving, This

& That

Strawberry jam
4 4
c.

c.

crushed berries sugar

rapidly for

Boil

20

minutes.

Add

tablespoon vinegar;

boil

5 minutes

longer.

Put

in

jars and seal.

Eva Butt Simmons "Auntie"

Strawberry preserves
2
crt.

berries,
in

capped and washed

water and leave
berries
in
in

Scald
for

boiling

2 minutes. Drain berries

in

colander

5 minutes. Pour
boil

hard

and

boil

and add 4 cups sugar. Bring to for 2 to 3 minutes (some berries have more juice than
large pot

add 2 more cups of sugar. Boil hard for 5 or 7 minutes depending on stiffness you like. Skin off foam while boiling-, pour Into a shallow pan and let stand overnight. Put up cold in cold jars and
others). Pull pan aside and
seal with wax.
Willie

Mae Butt Brown

Canning, Preserving, This

& That

71

Bread and gutter

4 6
3
1

pickles
6
c.)
1

art.

thinly sliced unpeeled

8>

cucumbers {about 16)

2

or

onions, thinly sliced {about

2 green peppere, thinly sliced (about

cloves garlic
/3 c. salt
c.

/3 c.)

5 3
2

sugar
vinegar

c.

T.

mustard seed

IV2 tsp. turmeric IV2 tsp. celery seed

Combine cucumbers, onions, green pepper and

cracked
garlic.

garlic.

Add

salt, cover with

well;

ice

and mix thoroughly. Let stand 3 hours. Drain

remove

Combine sugar, vinegar, mustard seed, turmeric and celery seed.

slowly

Heat
lids.

and

stir

in

dissolved sugar. Pour over cucumber mixture and

heat just to

boiling.

Fill

hot sterilized jars to within V2 inch of top; tighten

Makes &

pints.

Ready to eat after 4 or 5 days.

Verna Brown Leonard

Sweet
7
1

pickles

lbs.
c.

cucumbers
sugar

pickling lime

5
1

lbs.

qt. vinegar

V2 pkg. pickling spices (2-oz. jar)

1st day:

Wash and slice cucumbers. Cover and soak in lime water for 24 hours. 2nd say: Drain. Rinse in cold water. Drain well. Soak in vinegar, sugar and spices for 12 to 15 hours. 3rd day: Cook slowly for 20 minutes
boil.

after starting to

Seal

in

jars.

(I

put spices

in

cheesecloth.)

Mary Anne 3rown Simmons

72

Watermelon
1

pickles
large

Ig.

watermelon
and Cut
peel rind of
in
1

C\ear\
rind).

watermelon (approximately
fork. Drain. Bring

1S>

to

20 cups

strips or bite-size pieces. Rinse, then cover with water and

parboil until

tender when pierced with

to

boil:

7 2
1

c.
c.

sugar
white vinegar
oil

tsp.

or cloves

/2 tsp. oil of

cinnamon
Let stand 12 hours. First morning: Drain off syrup, heat
rind.

Pour over

rind.

and pour over

Second morning: Repeat process. Third morning:

In

Heat

rind

and syrup together and put

jars.

Mary Butt Shafer

Canning, Preserving, This

& That

73

Granny's home freezer

5 c. sugar Dash salt 3 (\t. fresh whole milk 9 to 10 fresh eggs 3 heaping T. cornstarch 3 Ig. cans evaporated milk
2
T.

ice

cream

pure vanilla extract

boiler by placing a large

Over medium to medium-high heat, set up double

pot into another pot containing water. Remove the smaller pot and into
it

to double

add the sugar, salt and milk. Stir mixture to dissolve sugar. Return boiler and stir occasionally. Beat eggs and cornstarch together.

Hint: Use blender on "stir" cycle.

Add egg mixture to the warm

milk

mixture, stirring continuously. Stir mixture over heat occasionally until

slightly thickened. This should

take from

20 to 30
1

minutes. Remove from

heat and strain mixture through a sieve into the freezer can. Add canned evaporated milk to the mixture
fill

to not more than

inch

from top of the can. Let

cool. This

can be hastened

in

the refrigerator. When cooled,

add

vanilla.

Variations: Chocolate: Delete

can of milk and the

vanilla.
if

Add

can
1

chocolate syrup. You

may

desire to add vanilla anyway,

vanilla.

so only

tablespoon. Fruit: Delete 2 cans of milk and

Add smashed, sweet-

ened fruit and

drop of almond extract.

Mary Anne Drown Simmons

74

Vanilla

ice

cream

2 o\t. milk 2 c. sugar Pash salt 1 can Eagle Brand Milk V2 pt. whipping cream

T.

flour

6
3

eggs, beaten
T. vanilla

Mix sugar,

flour, salt

and then add a

a
little

little milk

to make a paste. Scald

the rest of the milk then add paste mixture. Let cook about 5 minutes,
stirring continually. Mix

hot mixture with beaten eggs and return

cool.

to stove. Cook
use,

until it

coats a spoon. Set aside to

add

vanilla,

Eagle 3rand milk and whipped cream. Makes

When ready to 4 to 5 quarts.

Mary Butt Shafer

Recipe favorites

Canning, Preserving, This

& That

75

Recipe Favorites

76

INDEX OF RECIPES
Appetizers

& Beverages
1
1 1

Main Dishes & Casseroles

ARTICHOKE SPREAD CHEESE BALL CLAM DIP

BARBECUE SAUCE FOR

CHICKEN

CRANBERRY PUNCH CURRY DIP DRIED BEEF CANAPES HOLIDAY CHEESE BALL NUTS & BOLTS PIQUANT CHEESE RAW VEGETABLE SANDWICH SPREAD SPINACH SANDWICHES
Soup, Salads

4 2 3 3 4 2 2 3

BARBECUED BEEF BEEF BARBECUE

BURRITO BAKE CHICKEN AND RICE CHICKEN CASSEROLE CHICKEN CRANBERRY LAYERS
CHILI

28 23 23 22 29 27 26
21

& Vegetables
8
5 5

APRICOT SALAD BAKED POTATO SOUP BEAN SOUP BROCCOLI CASSEROLE BROCCOLI CASSEROLE BULL HEAD POTATOES CAULIFLOWER BAKE CELERY CRUNCH CORN PUDDING

13 13

18
14

16 16 15
11

CURRIED TURKEY CASSEROLE DUTCH MEAT LOAF EASY CHICKEN A LA KING EGGPLANT AND HAMBURGER CASSEROLE GRILLED PORK TENDERLOIN HOT CHICKEN SALAD ITALIAN CASSEROLE LONDON BROIL MARINADE MAGIC STEW MARY'S BAKED CRAB PARTY CHICKEN RED SIMMERED CHICKEN

28
21

27
22
31

27 25 25 24 32 29 29

CRUNCHY COLESLAW CUCUMBER ASPIC DILLED CARROTS DRESSING FOR SPINACH

SALAD

16
8 14

FRENCH ONION CASSEROLE FRESH FRUIT DRESSING FROZEN FRUIT SALAD GOLDEN CORN FRITTERS HARVARD BEETS LEMON JELLO DELUXE SALAD LEMON JELLO SALAD MACARONI AND CHEESE CASSEROLE MARINATED CARROTS ORANGE CONGEALED SALAD ORANGE GLAZED SWEET POTATOES PARTY SALAD PASTA SALAD PINEAPPLE SALAD POSH SQUASH POTATO CASSEROLE
SHRIMP ASPIC

8 7
15 13

SAUSAGE AND EGG CASSEROLE SAVORY CRESCENT TURKEY SQUARES SCALLOPED OYSTERS SHOYU POT ROAST BEEF SOUTHERN BARBECUE CROCKPOT RECIPE SWEET AND SOUR CHICKEN

32
30 32 24
31

30

Breads & Rolls

APPLE BREAD BANANA NUT BREAD BLUEBERRY MUFFINS
33 34 35 36 35

6 9 17 17 7
19

CHEESE BISCUITS DUMPLINGS ICE BOX ROLLS-GRANNY'S

RECIPE

6 10 7 12
18

OATMEAL BREAD ODIE'S OYSTER DRESSING REFRIGERATOR BRAN

MUFFINS

38 35 38 36 34 37 37 37 33

10 12 19
11

SQUASH CASSEROLE SWEET POTATO CASSEROLE TOMATO ASPIC

SPOONBREAD SWEET POTATO BISCUITS SWEET POTATO BISCUITS SWEET POTATO ROLLS VIRGINIA EGG BREAD

Pies, Pastries

& Desserts
43 47 48 48
PIE-

PINEAPPLE UPSIDE

DOWN
60 59 60 70
53 66

CAKE

APPLE COBBLER BAKED RICE CUSTARD

BOILED CUSTARD CHOCOLATE FONDUE CHOCOLATE MERINGUE

POUND CAKE PRUNE CAKE PULL CANDY RUTH'S COCONUT/SOUR CREAM CAKE
SNICKERDOODLES STRAWBERRY ANGEL FOOD CAKE WALDORF ASTORIA CAKE WHITE CHOCOLATE COOKIES YUMMY CHOCOLATE SYRUP CAKE
Canning, Preserving, This That

GRANNY'S RECIPE

39
PIE
41

COCONUT CUSTARD

DEEP DISH APPLE CRISP EASY CHEESE CAKE PIE FRUIT COBBLER
HAWAIIAN PIE

LEMON CHESS SQUARES LEMON CURD LEMON FLUFF OFFICIAL COBBLER OF THE VIRGINIA PEACH FESTIVAL PEACH PIE PECAN BARS PINEAPPLE ANGEL DESSERT
PINEAPPLE ICEBOX PIE

43 39 44 40 46 46 45 44 43 45 47 40 42 42
41

63 62 66
61

&

BREAD AND BUTTER

PICKLES
72

GRANNY'S HOME FREEZER

ICE CREAM STRAWBERRY JAM STRAWBERRY PRESERVES SWEET PICKLES VANILLA ICE CREAM WATERMELON PICKLES

SOUTHERN STRAWBERRY STRAWBERRY PIE SWEET POTATO PIE

Cakes, Cookies

PIE

74
71 71

& Candy
63 50
51

72 75 73

ALMOND COOKIES
APRICOT NECTAR CAKE

BANANA SPLIT CAKE BOURBON JETS BRANDY NUT CAKE BROWN SUGAR CHEWS BROWN SUGAR POUND CAKE CHOCOLATE CHERRY CAKE CHOCOLATE COOKIES CHOCOLATE MINT PARTY SQUARES CHOCOLATE 'N OAT BARS CHOCOLATE SEAFOAM COCONUT BLACK WALNUT POUND CAKE COOKIE BARS DIVINITY CANDY DUMP CAKE FAMILY TEA COOKIES 4 LAYER CAKE FRESH APPLE CAKE FRUIT CAKE FUDGE GINGERBREAD HUMMINGBIRD CAKE ICE BOX COOKIES LOUISE'S BROWNIES MANOR PLAIN CAKE MERINGUE KISSES ORANGE BLOSSOMS

68 52 64 52 53 63

68 64 69
54 64 69
61

65 49 50 56 70 55 58 65 67 57 70 59

Cooking <Tips
1
.

After stewing a chicken,

in

11.

When
can
will

cooking cabbage,
tin

cool
into

broth before cutting

it

place a small
half
full

cup or
It

chunks;

will

have twice

of vinegar

the flavor.

the stove near the cabbage.

absorb the odor.

2.

To
fry

slice

meat

into thin strips,

dishes, partially freeze

it

as for stirso it will

12. Potatoes

soaked

in salt

water

slice

more

easily.

minutes before baking

rapidly.
in will

will

for 20 bake more

3.

cook faster than a boneless roast. The bone carries

roast with the

bone

13. Let

the heat to the inside

more

quickly.

4.

When making
soup mix
in

a roast, place dry onion

the bottom of your roaster

raw potatoes stand in cold water a half-hour before frying in order to improve the crispness of French-fried potatoes. Dry potatoes thoroughly before adding to oil.
for at least

pan. After removing the roast, add 1 can of mushroom soup and you will have a good brown gravy.
5.

14.

Use greased muffin tins as molds when baking stuffed green peppers.

For a juicier hamburger, add cold water to the beef before grilling (V2 cup
to
1

5.

A few drops
will

of

lemon

juice in the water

whiten boiled potatoes.

"open."

pound

of meat).

16.
6.

Buy mushrooms before they

To freeze meatballs, place them on a

cookie sheet
plastic bags.
until

When stems and caps

firmly,

are attached

frozen.

Place

in

mushrooms

are truly fresh.

so that you want.

7.

They will stay separated you may remove as many as

17.

Do

not use metal bowls

when mixing
or china.

salads.

Use wood, glass

keeps better
if

To keep cauliflower white while cooking, add a little milk to the water.

18. Lettuce

you store

it

in
it.

the refrigerator without washing

Keep
8.

the leaves dry.

to

Wash
use
it.

lettuce the

When

boiling corn,

water instead of
the corn.

add sugar to the salt. Salt will toughen

19.

day you are going

Do

not use
It

soda

to

keep vegetables

green.
9.

destroys Vitamin C.

To ripen tomatoes, put them in a brown paper bag in a dark pantry, and
they
will

20.

Do

not despair

if

you oversalt gravy.

ripen overnight.

Stir in

some
liquid

instant

mashed potatoes
little

to repair the

damage. Just add a

in

10.

To keep celery crisp, stand it upright in a pitcher of cold, salted water and
refrigerate.

more

order to offset the

thickening.

Copyright 1999 Cookbooks by Morris Press

Jierbs
dried herbs or snip fresh fresh herbs
if

&>

Spices
in

Acquaint yourself with herbs and spices. Add

small amounts, V* teaspoon for every 4 servings. Crush

ones before using. Use 3 times more

substituting fresh for dried.

Basil

Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef,
vegetables, dressing and omelets.

Bay Leaves

Pungent

flavor.

Use whole

leaf but

remove before

serving.

Good
Caraway

in

vegetable dishes, seafood, stews and pickles.

in

Spicy taste and aromatic smell. Use

soups, cheese and sauerkraut.

cakes, breads,

Chives

Sweet, mild flavor

fish,

like that of

onion. Excellent

in

salads,

soups and potatoes.

in

Cilantro

Use fresh. Excellent and Mexican dishes.

salads, fish, chicken, rice,

beans

Curry

Spices are combined to proper proportions to give a

flavor to meat, poultry, fish

distinct

Powder
Dill

and vegetables.

Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes and beans. Leaves or the whole plant may be used
to flavor pickles.

Fennel

Sweet, hot
in

flavor.

small quantities

Both seeds and leaves are used. Use in pies and baked goods. Leaves can

be boiled with

fish.

Ginger

A pungent

root, this
in

aromatic spice

is

sold fresh, dried or

ground. Use

pickles, preserves, cakes, cookies,

soups

and meat dishes.

Merbs 6*
Marjoram

Spices
Use
to flavor fish, poultry,

May be used

both dried or green.

omelets, lamb, stew, stuffing and tomato juice.

Mint

Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.
Strong, aromatic odor.
juice, fish,

Oregano

Use whole

or ground

in

tomato

eggs, pizza, omelets,

chili,

stew, gravy, poultry

and vegetables.
Paprika

bright red pepper, this spice

is

used

in

meat, vegetables

and soups or as a garnish

Parsley
Best

for potatoes,

salads or eggs.

when used

fresh, but

can be used dried as a garnish

omelets, soup, meat, stuffing

or as a seasoning. Try

in fish,

and mixed greens.

Rosemary

Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and potatoes. Great in dressings.

Saffron

Orange-yellow

in color, this

spice flavors or colors foods.

Use

in

soup, chicken, rice and breads.

flowers are sometimes used in tomato juice, fish, omelets, beef, cheese spreads and breads.
in

Sage

Use

fresh or dried.

The

salads.

May be used

poultry, stuffing,

Tarragon

Leaves have a pungent, hot

salads,
fish, poultry,

taste.

Use

to flavor

sauces,

tomatoes, eggs, green beans, carrots

and dressings.

Thyme

Sprinkle leaves on fish or poultry before broiling or baking.

Throw a few
is

sprigs directly on coals shortly before

meat

finished grilling.

Op
WF
1
.

Vakng

breads
5.

Hints for Baking Breads

Kneading dough for 30 sec^ onds after mixing improves the texture of baking powder biscuits.
Small amounts of leftover corn

may be added
for variety.

to

pancake

batter

2.

Instead of shortening, use cooking or

6.

salad
3.

oil in

waffles

and hot cakes.

When

bread

is

baking, a small dish of

will

To make bread crumbs, use the fine cutter of a food grinder and tie a large paper bag over the spout in order to prevent flying crumbs.

water in the oven from hardening.

4.

help keep the crust

7.

When

you are doing any sort of baking, you get better results if you remember to
preheat your cookie sheet, muffin cake pans.
tins or

Dip a spoon
slip

in

hot water to
etc.,

shortening, butter,
out

measure and the fat will

more

easily.

Rules for Use of Leavening Agents

1

use 2 teaspoons baking powder to leaven 1 cup flour. Reduce this amount V2 teaspoon for each egg used.
In

simple flour mixtures,

3.

To substitute soda and an acid

ing powder, divide the

for

bak-

amount

of

baking

powder by 4. Take that as your measure and add acid according to rule 2.

2.

To

cream

teaspoon soda use 2 1/4 teaspoons of tartar, 2 cups freshly soured milk, or 1 cup molasses.
1

Proportions of Baking Powder to Flour

biscuits
to
oil
1

cake with
muffins

to to
to
1 1 1

popovers
waffles

to

cup flour use 1 Va 1 cup flour use 1 cup flour use 1 V2 cup flour use 1 Va cup flour use 1 Va

tsp.
tsp. tsp. tsp. tsp.

baking powder baking powder baking powder baking powder baking powder

Proportions of Liquid to Flour

drop batter pour batter
soft
stiff

to

dough dough

to

use 2 to 2 V2 cups cup liquid use 1 cup cup liquid use 3 to 3 V2 cups to 1 cup liquid use 4 cups

cup

liquid
1

flour flour flour

flour

to

Time and Temperature Chart

Breads
biscuits

Minutes
12
-

Temperature
400 400 350 350 425 400
-

15

cornbread gingerbread
loaf

nut bread

popovers
rolls

25 40 50 50 30 20

30 50 60 75 40 30

450 425 370 400 350 450 450

ing
Perfect Cookies
Cookie dough that
rolled
is

is

to

be

Flour the rolling pin slightly and

roll

much

easier to handle

lightly

to

desired thickness.

after

has been refrigerated for 10 to 30 minutes. This keeps the dough from sticking, even though it may be soft. If not done,
it

Cut shapes close together and add trimmings to dough that needs to be rolled. Place pans or sheets in upper third of
oven. Watch cookies carefully while baking
in

the soft dough too

much

flour

may require more flour and makes cookies hard and

easily

order to avoid

brittle.

Place on a floured board only as

sprinkling sugar
into

much dough as can be

managed.

salt

burned edges. When on cookies, try putting shaker in order to save time.

it

Perfect Pies
1.

Perfect
to
1. Fill

Cakes

Pie crust

will

be better and easier

make
2.

if

all

the ingredients are cool.

crust should be placed
it

cake pans two-thirds full and spread batter into corners and sides, leaving a
slight hollow in the center.

The lower
pan so

in

the
2.

that

covers the surface smoothly.

will

Cake

is

done when
lightly

it

shrinks from the

it

Air pockets

beneath the surface

push

sides of the pan or

if

springs back

the crust out of

shape while baking.

when touched
3. After

with the finger.

3.

Folding the top crust over the lower

crust before crimping
will

keep juices

in

the pie.

removing a cake from the oven, it on a rack for about five minutes. Then, the sides should be loosened and the cake turned out on a rack in order to
place
finish cooling.

4. In

making custard pie, bake at a high temperature for about ten minutes to prevent a soggy crust. Then finish baking at a low temperature.

4.

Do

not frost cakes

until

thoroughly cool.

5. Icing will 5.

When making cream

with
it

pie, sprinkle crust

sprinkle cake with

remain where you put it if you powdered sugar first.

powdered sugar in order from becoming soggy.

to prevent

Time and Temperature Chart

Dessert
butter cake, layer butter cake, loaf

Time
20-40 min 40-60 min 50-60 min
3-4 hrs

Temperature
380 360 300 275 300 350 380 300 250 400
-

cake, angel
cake,
fruit

cake, sponge
cookies, molasses cookies, thin

cream

puffs

meringue
pie crust

40-60 18-20 10-12 45-60 40-60 20-40

min min min min min min

400 400 360 325 350 375 390 350 300 500

Vegetables

6*
Vegetable
artichokes

HFruits
Time
40 min. 45-60 min.
10-15 min. 20-40 min. 60 min. 15-35 min. 60 min. 1-2 hours 30 min. 60 min. 70-90 min. 5-10 min. 20-30 min. 20-30 min. 10-20 min. 25 min. 8-10 min.
boiled

Cooking Method
steamed

asparagus

tips

boiled boiled

beans, lima

steamed
beans, string
beets, old
beets,

boiled

steamed
boiled or
skin

steamed

young with

boiled

steamed baked
broccoli, flowerets broccoli,

boiled boiled

stems

brussels sprouts

boiled
boiled

cabbage, chopped
carrots, cut across

steamed
boiled

steamed
cauliflower, flowerets cauliflower,

40 min.
8-10 min. 20-30 min. 5-10 min.

boiled boiled boiled

stem down

corn, green, tender

steamed baked
corn on the cob
eggplant, whole
boiled

15 min.

20 min.
8-10 min.
15 min.

steamed
boiled

steamed baked
parsnips
boiled

steamed baked
peas, green
boiled or

30 40 45 25-40 60

min. min. min. min. min.

steamed

potatoes

boiled

60-75 min. 5-15 min. 20-40 min.

steamed baked
pumpkin or squash
boiled

60 min. 45-60 min. 20-40 min.

steamed baked
tomatoes
turnips

45 min. 60 min.
5-15 min. 25-40 min.

boiled boiled

Drying Time Table

Fruit

Sugar or Honey
each cup of fruit 1 T. for each cup of fruit 1/4 c. for each cup of fruit 2 T. for each cup of fruit
Va
c. for

Cooking Time
about about about about

apricots
figs

peaches
prunes

40 30 45 45

min.

min. min.
min.

S^HFri
Buying Fresh Vegetables
Artichokes: Look for compact, tightly closed heads with green, clean-looking leaves. Avoid those with leaves that are

brown or separated.

Buying Fresh Fruits Bananas: Skin should be free of bruises and black or brown spots. Purchase them green and allow them to ripen at home at room temperature.
Berries:
Select plump, solid berries with

firm; tips

Asparagus: Stalks should be tender and should be close and compact. Choose the stalks with very little white; they are more tender. Use asparagus soon because toughens rapidly.
it

good

color.

Avoid stained containers which

indicate wet or leaky berries. Berries with

clinging caps,

such as blackberries and

unripe. Strawberries
overripe.

raspberries,

without

may be caps may be

inside the

Beans, Snap: Those with small seeds pods are best. Avoid beans with

dry-looking pods.

Broccoli,
Cauliflower:

Brussels

Sprouts

and

Melons: In cantaloupes, thick, close netting on the rind indicates best quality. Cantaloupes are ripe when the stem scar is smooth and the space between the netting
is

Flower clusters on broccoli and cauliflower should be tight and close together. Brussels sprouts should be firm and compact. Smudgy, dirty spots may
indicate pests or disease.

yellow or yellow-green. They are best

fully ripe

when

with fruity odor.

Honeydews are
to

ripe

when

rind

has creamy

yellowish color and velvety texture.

Immature honeydews are whitish-green.

Cabbage and Head Lettuce: Choose

heads that are heavy for their size. Avoid cabbage with worm holes and lettuce with
discoloration or soft
rot.

Ripe watermelons have some yellow color on one side. If melons are white or pale green on one side, they are not ripe.

Cucumbers: Choose long, slender cucumbers for best quality. May be dark or medium
green, but yellow ones are undesirable.

Oranges, Grapefruit and Lemons: Choose

those heavy
for their size.

Smoother, thinner
juice.

skins usually indicate

more

Most skin

Mushrooms: Caps should be closed around the stems. Avoid black or brown gills.
Peas and Lima Beans: Select pods
are
well-filled

that

but not bulging. Avoid dried,

markings do not affect quality. Oranges with a slight greenish tinge may be just as ripe as fully colored ones. Light or greenishyellow lemons are more tart than deep yellow ones. Avoid citrus fruits showing withered, sunken or soft areas.

spotted, yellow, or flabby pods.

Napkin folding
General Tips:
Use
well-starched linen napkins
if

-it$:-

-Wt" ~W*'---*m

possible. For

more complicated
have
fun!

24-inch napkins work best. Practice the folds with newspapers

Children can help.

Once

they learn the folds, they

will

Sfiield
Easy
fold.

Elegant with

monogram

in

corner.

Instructions:
1

Fold into quarter size.

If

monogrammed, ornate
corner should face down.
2.

Turn up folded corner

three-quarters.

3.

Overlap

right side

and

left

side points.
4.

Turn over; adjust sides so

that they are even, single

point
5.

in

center.

Place point up or

down

on

plate, or left of plate.

^Rosette
Elegant on plate.
Instructions:
1

Fold

left

and

right

edges

to

center, leaving V2"

opening

along center.
2. Pleat firmly

from top edge to

bottom edge. Sharpen edges

with hot iron.
3.

Pinch center together. If necessary, use small piece

of pipe

cleaner to secure
flower.

4.

and top with single Spread out rosette.

'$m 0S-"'~ tm~';.i&:

:

SNapfiin folding
Candle
Easy
to do;

can be decorated.

Instructions:
1.

Fold into triangle, point at top.

2. 3.

Turn lower edge up

1".

4.
5.

Turn over, folded edge down. Roll tightly from left to right.

Tuck

in

corner. Stand upright.

Tan
Pretty
in

napkin ring or on plate.

Instructions:
1

Fold top and bottom edges to center Fold top and bottom edges to center

2.

a second time.
3.

Pleat firmly from the

left

edge.

4.

Sharpen edges with hot iron. Spread out fan. Balance flat folds of each side on table.
Well-starched napkins
hold shape.
will

f\-

>

W
Lily
and
pretty

Effective

on

table.

Instructions:
Fold napkin into quarters.

Fold into triangle, closed

corner to open points. Turn two points over to other

side.

(Two points are on

either side of closed point.) Pleat.

Place closed end

Pull

in

glass.

down two

points on

each side and shape.

&
a pinch

Measurements
Substitutions
Measurements
Ve teaspoon or less
1

3 teaspoons 4 tablespoons 8 tablespoons 12 tablespoons

tablespoon
1

At

cup cup cup

pint

V2 cup
3/4
1 1
1

16 tablespoons 2 cups 4 cups

quart
gallon

4 quarts 8 quarts 4 pecks 16 ounces 32 ounces

1 1
1

peck

bushel

pound
1

quart

ounce liquid 8 ounces liquid

1

2 tablespoons 1 cup

Use standard measuring spoons and cups. All measurements are level.

Substitutions
Ingredient baking powder
1

Quantity

Substitute
Va tsp. baking
1/2

teaspoon

tsp.

catsup or
chocolate

chili

sauce

cup
square (1 oz.) tablespoon

1 1

cornstarch
cracker crumbs

3/4
1 1

cup

1 c. c. sugar and 2 T. vinegar (for use in cooking) 3 or 4 T. cocoa plus 1 T. butter 2 T. flour or 2 tsp. quick-cooking tapioca 1 c. bread crumbs
1

soda plus cream of tartar tomato sauce plus V2

dates
dry mustard
flour, self-rising

lb

1/2 c.

dates, pitted

and cut
V2 tsp.

teaspoon cup
tablespoon

1 1

T.
c.

prepared mustard
all-purpose
flour,

salt,

and

tsp.

baking powder

herbs, fresh
milk,

1 1

1 1

tsp. dried
T.

herbs

sour

cup cup
small

lemon

juice or vinegar plus

1

sweet

milk to

min.

whole marshmallows

V2
1

c.

stand 5 minutes) evaporated milk plus V2 c. water

c. (let

make

10
1

Ig.

onion, fresh sugar,

1 T.

brown powdered

1/2
1
1

tomato juice

cup cup cup

2
1

T.

marshmallow minced onion, rehydrated molasses in V2 c. granulated sugar

instant
1

granulated sugar plus

c.

tsp.
c.

cornstarch

V2

tomato sauce plus V2

water

When

substituting cocoa for chocolate in cakes, the amount of flour must be reduced. Brown and white sugars usually can be interchanged.

cjuiMilency Chart
Food
apple

Quantity
1
1

Yield

banana, mashed bread bread

butter

medium medium
Vz slices
slice

1 1 1
1

Va

stick or Va

pound

cheese, American, cubed American, grated

pound pound

cup cup 1 cup soft crumbs cup fine, dry crumbs 1/2 cup 2 2/3 cups 5 cups
1

1/3

cream cheese
chocolate, bitter

3-ounce package 1 square

1 1 1 1 1

2/3

tablespoons
1

ounce

cocoa
coconut coffee, ground cornmeal
cornstarch
crackers,
saltine

pound 1/2 pound package pound pound pound

1

4 cups 2 2/3 cups 5 cups 3 cups 3 cups

1

graham

14 squares

egg
whites
yolks

28 crackers 4-5 whole

8-10
10-12

cup cup

evaporated milk
flour,

cake, sifted

rye
white, sifted

white, unsifted
gelatin, flavored

unflavored

cup pound 1 pound 1 pound 1 pound 3 Va ounces Va ounce

1 1 1

crumbs crumbs 1 cup 1 cup 1 cup 3 cups whipped 4 Vz cups 5 cups 4 cups 3 3/a cups V2 cup
fine
fine

lemon marshmallows noodles, cooked uncooked macaroni, cooked macaroni, uncooked spaghetti, uncooked nuts, chopped almonds
walnuts, broken

medium

1 tablespoon 3 tablespoon juice

16 8-ounce package 4 ounces (1 Vz cups) 8-ounce package 4 ounces (1 Va cups) 7 ounces

Va
1 1 1 1

Va

pound
7 cups

2-3 cups cooked

walnuts, unshelled

pound pound pound pound

onion

orange
raisins
rice,

3-4
1 1

medium medium

brown

converted
regular
wild

sugar, brown

powdered
white
vanilla

wafers

zwieback, crumbled

pound cup 1 cup 1 cup 1 cup 1 pound 1 pound 1 pound 22 4

6 cups 2 Va cups cooked 4 cups cooked 1 cup 3 V2 cups 3 cups 1 V2 to 1 3/4 cups V2 cup 1 cup juice 3 V2 cups 4 cups cooked 3 Vz cups cooked 3 cups cooked 4 cups cooked 2 1/2 cups 3 Vz cups 2 cups 1 cup fine crumbs 1 cups

HFood Quantities
For Large Servings

25 Servings

50 Servings
1

100 Servings
2 pounds and 6 gallons water 40-60 lemons and 6 gallons water
1/3

Beverages:
coffee
1

/2

pound and
gallons water

pound and

1/2

3 gallons water

lemonade
tea

10-15 lemons and 1 V2 gallons water

V12
1

20-30 lemons and 3 gallons water

1

pound and

/6

pound and

pound and

V2 gallons water

3 gallons water

6 gallons water

Desserts: layered cake sheet cake watermelon whipping cream

Ice

1 1

12" cake

3 10" cakes
1

10" x 12" cake

12" x 20" cake

37 V2 pounds
3/4 pint

75 pounds
1

6 10" cakes 2 12" x 20" cakes 150 pounds

3-4 pints

V2 to 2 pints

cream:
.3 Va .2 Va

brick

quarts quarts

bulk

6 V2 quarts 4 V2 quarts or
1

13 quarts
9 quarts or

Va gallons

2 V2 gallons

Meat, poultry or fish:

fish
fish, fillets

or steak

hamburger
turkey or chicken

wieners (beef) Salads, casseroles:

13 pounds 7 V2 pounds 9 pounds 13 pounds 6 V2 pounds

25 pounds 15 pounds 18 pounds 25 to 35 pounds 13 pounds

50 30 35 50 25

pounds pounds pounds to 75 pounds pounds

baked beans
jello

3/4

gallon gallon

1 1

Va gallons Va gallons

2 V2 gallons 2 V2 gallons

salad

3 /4

potato salad

scalloped potatoes
spaghetti

4 Va quarts 4 V2 quarts or 1 12" x 20" pan

1

2 Va gallons
9 quarts or

1/2

gallons

2 Va gallons 2 V2 gallons

18 quarts 4 V2 gallons
5 gallons

Va gallons

Sandwiches:
bread
butter
lettuce

50
3
1
1

slices or

-pound loaves

6
1

100 slices or 1 -pound loaves

200
12
1

slices or

-pound loaves

V2

pound

pound

2 pounds

V2 heads

3 heads

mayonnaise mixed filling

meat, eggs,
jam,
jelly

cup
V2 quarts

2 cups

6 heads 4 cups 6 quarts 4 quarts

fish

quart

3 quarts 2 quarts

Microwave
Place an open box of hardened brown sugar in
1
.

Jiints
will
if

1 1

the microwave oven with

high for

cup hot water. Microwave on

1

V2 to 2 minutes for V2
1

pound
2.

or 2 to 3 minutes for

pound.

be easier to you place 2 cups nuts in a 1 -quart casserole with 1 cup of water. Cook for 4 to 5 minutes and the nutmeats will slip out whole after cracking the shell.
Nuts
shell

Soften hard ice cream by microwaving

30% power. One pint will take 15 to 30 seconds; one quart, 30-45 seconds; and one-half gallon, 45-60 seconds.
at
3.

12.

can place a few drops it from an envelope. Heat in the microwave for 20 seconds, and the stamp will come off.
collectors
of

Stamp

water on a stamp to remove

To melt chocolate, place V2 pound in glass bowl or measuring cup. Melt uncovered at 50% power for 3-4 minutes; stir after 2 minutes.
Soften one 8-ounce package of cream cheese by microwaving at 30% power for 2 to 2 V2 minutes. One 3-ounce package of cream cheese will soften in
1

13.

Using a round dish instead of a square

one eliminates overcooked corners

baking cakes.
14. Sprinkle

in

4.

V2 to 2 minutes.

a layer of medium, finely chopped walnuts evenly onto the bottom and side of a ring pan or bundt cake pan to enhances the looks and eating quality. Pour in batter and microwave
as recipe
directs.

5.

A 4
ping

V2 ounce carton of whipped topwill

thaw

in

minute on the defrost

will

15.

setting.

Whipped topping should be

in

slightly firm

the center, but

stirred.

it

Do not salt foods on the surface as causes dehydration and toughens food. Salt after you remove from the oven
unless the recipe calls for using
the mixture.

it

blend well
thaw!

when

Do

not over

salt in

6.

jello that has set up too hard perhaps you were to chill it until slightly thickened and forgot it. Heat on a low power setting for a very short time.

Soften

16.

Heat

left-over custard

and use

it

as

frosting for a cake.

17.

7.

Heat hot packs. A wet fingertip towel take about 25 seconds. It depends on the temperature of the water used to wet the towel.
will

7-ounce on high.
18.

Melt marshmallow cream. Half of a jar will melt in 35-40 seconds

Stir to blend.

8.

To scald

milk,

cook

cup

for

2 to 2 V2

To toast coconut, spread V2 cup coconut in a pie plate and cook for 3-4 minutes, stirring every 30 seconds after 2 minutes. Watch closely, as it
quickly browns.

minutes, stirring once each minute.

9.

To make dry bread crumbs, cut 6 slices of bread into /2-inch cubes. Microwave
1

19.

To melt crystallized honey,

uncovered
onds.
If

jar

on high

for

heat 30-45 sec-

in

3-quart casserole 6-7 minutes, or

jar is large, repeat.

until dry, stirring after

in

3 minutes. Crush
20.

blender.

One

stick of butter or
in
1

margarine

will

soften
10.

minute

when microwaved

at

Refresh stale potato chips, crackers or other snacks of such type by putting a
plateful
in

20%

power.

the microwave for 30-45

crisp.

seconds. Let stand for 1 minute to Cereals can also be crisped.

m
apple
juice,

Beverages
6 oz

Crackers
90
115 115 115
graham,
rye crisp,
saltine,
1

1 1

cracker cracker cracker cracker

1

15-30

coffee (black)

35
17-20
9

cola type, 12 oz

cranberry juice, 6 oz
ginger ale, 12 oz

wheat

thins,

grape

juice,

(prepared from

frozen concentrate), 6 oz

142
85 105 90 160 85 95 150 132

Dairy Products
butter or margarine,
1

lemonade, (prepared from frozen concentrate), 6 oz

milk, protein fortified,
1

T.

cheese, American,

oz

skim,

1
1

c c

camembert, 1 oz cheddar, 1 oz
cottage cheese,
mozzarella,
1

whole,

oz

6 oz pineapple juice, unsweetened, 6 oz root beer, 12 oz tonic (quinine water) 12 oz

juice,

orange

parmesan, 1 ricotta, 1 oz
roquefort,
1

oz oz

oz
T.

Swiss,

oz
1

100 100 85 115 30 90 130 50 105 105

cream,

light,
1

Breads
cornbread,
1
1

heavy,

T.

sm. square

dumplings,

med
1 1

French toast,

slice slice
1

melba

toast,

muffins, blueberry,

muffin

bran, corn,

1 1

muffin muffin
1

English,

muffin

pancakes, 1 (4-in.) pumpernickel, 1 slice

rye,
1

slice
1 1

waffle,

white,

slice
1

wholewheat,

slice

130 70 135 25 110 106 125 280 60 75 60 216 60-70 55-65

sour,

T.
1

hot chocolate, with milk,

milk chocolate,
1

30 55 45 277
145-155 150-165 125

oz

yogurt

made w/ whole milk, 1 c made w/ skimmed milk, 1

Eggs
fried,
1

Ig

poached or

boiled,
in

Ig
1

scrambled or

omelet,

Ig

100 75-80 110-130

Fish and Seafood

bass, 4 oz

Cereals
cornflakes,

cream

of

1 c wheat,
1

oatmeal,

c
1

riceflakes,

c
biscuit

shredded wheat, 1 sugar krisps, 3/4 c

105 120 148 105 100 110

salmon, broiled or baked, 3 oz sardines, canned in oil, 3 oz trout, fried, 3 V2 oz

tuna,
in

105 155 170

3 oz water, 3 oz
in oil,

220 170 110

s^

Calorie Counter
Fruits
apple,
1

Pasta
80-100 90-115 50 85 45
macaroni or spaghetti, cooked, 3A c

med

applesauce, sweetened, V2 c

115

unsweetened, V2 c banana, 1 med

blueberries, V2 c

Salad Dressings
blue cheese,
1

cantaloupe, V2 c
cherries (pitted), raw, V2 c
grapefruit, V2

med

24 40 55
35-55

T.

French,
Italian,
1

T. T.
1

grapes, V2 c

mayonnaise,
olive
oil,
1
1

T.

honeydew, V2 c mango, 1 med

orange,

peach,
pear,
1

med 1 med med

1

pineapple, fresh,

1/2

canned
plum,
1

in

syrup, V2 c

med
1/2

strawberries, fresh,

frozen and sweetened, V2 c

tangerine,

Ig
1/2

watermelon,

55 90 65-75 35 60-100 40 95 30 30 120-140 39 42

T. T.
T.

Russian,
salad
oil,

70 65 80 100 124 70 120

Soups
bean,
1

c
1

beef noodle,
bouillon

c
1

and consomme,
1

chicken noodle, chicken with

minestrone,
split

c
1

130-180 70 30 65

rice,
1

c
c

pea,

c
milk,
1

tomato with

Meat and Poultry

ground (lean), 3 oz 3 oz chicken, broiled, 3 oz lamb chop (lean), 3 oz steak, sirloin, 3 oz tenderloin, 3 oz top round, 3 oz turkey, dark meat, 3 oz white meat, 3 oz veal, cutlet, 3 oz roast, 3 oz
beef,
roast,

vegetable,

50 80-150 145-170 170 80-100

185 185 115 175-200 175 174 162 175 150 156 76

Vegetables
asparagus,
broccoli,
1

cooked, V2 c cabbage, cooked, V2 c carrots, cooked, V2 c

cauliflower,
1/2

35 25
15-20 25-30 10-15 70 30 5

corn (kernels), V2 c

Nuts
almonds, 2 T. cashews, 2T. peanuts, 2 T. peanut butter, 1 pecans, 2T. pistachios, 2T. walnuts, 2T.

T.

105 100 105 95 95 92 80

green beans, 1 c lettuce, shredded, V2 c mushrooms, canned, V2 c onions, cooked, V2 c peas, cooked, V2 c potato, baked, 1 med chips, 8-10

20 30 60 90 100
1

mashed, w/milk &

spinach,
1

butter,

..200-300

c
1

tomato, raw,

med

cooked, V2 c

40 25 30

Cooking rZerms
Au gratin: Topped with crumbs and/or cheese and browned in oven or under broiler.
Au
jus:

Julienne:
bles,
fruits,

To cut vegeta
or

cheeses
slivers.

into

match-shaped

Served

in its

own

juices.

Marinate: To allow food to stand in a in order to tenderize or to add flavor.

in

liquid

Baste: To moisten foods during cooking

with

pan drippings or special sauce

Meuniere: Dredged with

in butter.

flour

and sauteed

order to add flavor and prevent drying.

Bisque:

thick

cream soup.
boiling

Mince: To chop food

water
Parboil:

into

very small pieces.

Blanch: To immerse in rapidly and allow to cook slightly.

To

boil until partially

in

cooked; to
a seasoned

blanch. Usually final cooking

sauce follows

this

procedure.
of

Cream: To
beating
it

soften a

fat,

especially butter, by

at

room temperature. Butter and

Pare:
fruit

To remove the outermost skin

sugar are often creamed together, making a smooth, soft paste.

or vegetable.
liquid kept

Crimp: To seal the edges of a two-crust pie either by pinching them at intervals with the fingers or by pressing them together with
the tines of a fork.

just

Poach: To cook gently in hot below the boiling point.

Puree: To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until perfectly

Crudites:
(i.e.

An assortment

of

raw vegetables

smooth.

carrots, broccoli, celery,

is

mushrooms)
Refresh: To run cold water over food that has been parboiled in order to stop the cooking process quickly.
Saute:

that

served as an hors d'oeuvre, often

dip.

accompanied by a

Degrease: To remove
of stews,

fat

from the surface

in
is

soups, or stock. Usually cooled

fat

To cook and/or brown food

in

the refrigerator so that

easily removed.

hardens and

small quantity of hot shortening.

Scald:

Dredge: To coat
meal,
etc.

lightly

with flour, corn-

point,

when
of

edge

below the boiling bubbles appear at the the saucepan.

To heat
to just
tiny

Entree: The main course.

Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process
is

Simmer: To cook in liquid just below the boiling point. The surface of the liquid
should be barely moving, broken from time
to time

by slowly rising bubbles.

Steep:
in

To

let

food stand

in

hot liquid
flavor, like

in

order to extract or to enhance

hot water or

tea

poached

fruit in

sugar syrup.
re-

repeated, while slowly rotating the bowl,

the ingredients are thoroughly blended.

until

Toss: To combine ingredients with a peated lifting motion.

Glaze: To cover with a glossy coating, such as a melted and somewhat diluted jelly for
fruit

desserts.

Whip: To beat rapidly in order to incorporate air and produce expansion, as in heavy cream or egg whites.

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