Tomato Pudding

Recipe for Tomato Pudding:

2 cans (#3) of tomatoes
5 cups cubed white bread (or bread crumbs)
1 tsp. salt
1 cup brown sugar
1 cup melted butter
3/4 cup boiling water

Strain tomatoes - no juice. Add sugar and salt. Add boiling water. Boil for 5 minutes. Put bread cubes in casserole. Pour butter over bread. Add boiling tomato mixture. Bake for 50 minutes at 375 degrees.

see: p. 185 of Joy of Cooking

(sorry to have taken so long with this! HG)

Found in "A Family Affair" by Roger Eddy. Published by Crowell, 1958.


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Snowballs

Recipe for "Snowballs" -

Cream:
 1/3 cup butter
 1/3 cup sugar

Add:
 2/3 cup milk

Batter: Sift together 1/2 cup cornstarch, 1 cup flour, 2 tsp baking powder, add a pinch of salt, lastly fold in 2 beaten egg whites. Place small amount of dessert fruit in custard cup. Cover with batter. Steam in small amount of water 30 min. Remove from heat. Invert pudding in serving dish. Pour custard sauce over pudding and add more fruit if desired. Server warm with whipped cream.

Mrs. Patrick Whelan

Custard Sauce

 2 cup milk
 1 heaping tbs flour
 Yolk of 1 or 2 eggs
 1 cup sugar

Cook in double boiler and add vanilla when cool. About 1/2 tsp

Mrs. Patrick Whelan

Found in "The Horse and Buggy Doctor" by Arthur E. Hertzler. Published by Harper and Brothers, 1938.


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Sour Milk Biscuit

Hope all of you in the U.S. have a great Thanksgiving. Today's post comes from my book Handwritten Recipes - if you need a last minute biscuit recipe, give it a shot.

Sour Milk Biscuit

2 cups g.m.(?)  flour
1 teaspoon baking powder
½ teaspoon soda
1 teaspoon salt
¼ cup shortening

Stir in ²∕³ cup sour milk

Knead lightly.

Bake at 450 degrees, 10 to 12 minutes.

Found in The Art of Cooking and Serving by Sarah Field Splint. Published by Procter & Gamble, 1930.

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Spiced Nuts and Coffee Coated Pecans

Two recipes:

Coffee Coated Pecans

Cobine:
1 cup sugar
1/2 cup water or milk
1 T. instant coffee

Cook over low heat, stirring constantly, until boils. Cook to a soft boil.

Add 2 cup pecans. Stir, then spread

Spiced Nuts

Bring to soft ball stage:

1 cup sugar
1/2 t salt
1/2 t nutmeg
1/2 t cloves
1 t cinnamon
1/2 c water

Add 1/2 lb. pecan and 1/2 t vanilla. Stir until creamy. Cool. Spread on foil. Break nuts apart.

Found in "First Comes Love" by Christie Ridgway. Published by Avon, 2002.

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Ice Cream

Recipe for "Ice cream in Kelvinator"

1 qt. milk
1 doz (dozen?) marshmallows
1/2 pt whipping cream
1 t. vanilla

Warm milk with marshmallows until dissolved. Then beat in whipping cream when cool. Add vanilla and freeze.
Stir from time to time to keep creamy.

Found in a very worn copy of "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1931.

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Fudge "Nugats"

Recipe for "Fudge Nugats" -

Pillsbury Bake-Off Winner
(40-48 pieces, makes 2 lb.)

Combine in saucepan
- 2 c. sugar (I cut it this time to 1 c. sugar 1/4 c. karo syrup)
- 1/2 c. oleo
- 1 c. evap. milk

Bring these to full rolling boil, stirring constantly. Boil 10 min, stirring occasionally

Stir in
- 1 c. (6 oz. pkg) choc bits (I used butterscotch this time)
- 3/4 c. flour
- 1 c. finely crushed graham crackers
- 3/4 c. chopped nuts (I used 1/2 c. pecans)
- 1 tsp vanilla

Spread in pan (12 x 8 or 9 x 9) - cool

Found in "Mary Lyles Wilson's New Cook Book" published by The Southwestern Company, 1952.

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Ginger Snaps

Recipe for ginger snaps:


3/4 cup shortening
1 cup sugar
1/2 cup molasses
1 egg
1 1/2 teaspoon soda
2 cups flour
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Make in balls sugar drop
Pat and cover with sugar

Found in "The Rumford Complete Cook Book" by Lily Haxworth Wallace. Published by the Rumford Company, 1923.

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Rhubarb Wine

Recipe for Rhubarb Wine

16# rhubarb cut in small pieces
Pour boiling water let stand 9 day
Strain and add the following

7# sugar
2 oranges
2 lemons
2 slices roasted bread
1# raisins
1 yeast cake

Stand 7 days - strain and bottle
Can use in four weeks - better in 4 years

if mold appears skim off

Found in "Tritton's Guide to Better Wine and Beer Making For Beginners" by S.M. Tritton. Published by Faber and Faber, 1965.


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French Ice Cream

Recipe for French Ice Cream

(Zellah V.C. Bull)

2 eggs - well beaten
1 cup sugar
1 tablespoon flour
2 cups top??? milk

Cook in double boiler until custard consistency

Cool.

Add a little salt, vanilla or other flavoring
1/2 pint whipped cream
Stir once or twice

Found in "The Cook is in the Parlor" by Marguerite Gilbert McCarthy. Published by Gramercy, 1947.

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Mexican Pecan Candy

Typed recipe for Mexican Pecan Candy:

Ruth Jackson Mossman

2 1/2 Cups Sugar
1 Cup Water
2 Cups Pecans (whole)
5 Tbs. Water (hot)

Put 2 cups of the sugar and 1 cup of the water in a pan and stir before boiling but not after. Put a cover on until still is formed on cover and sides of dish, (This prevents crystals forming on side of dish and is a good rule to follow in candy and frosting making). The sugar will just about begin to boil by that time.

Add pecans when it comes to a boil.

While sugar is coming to a boi(l), brown the 1/2 cup sugar in a small pan stirring constantly. Add this to the other mixture slowly (so it won't splatter). Wrinse the pan out with 5 Tbs. hot water and add to mixture. Boil until it forms a soft ball in water. Beat until creamy - drop on a brown paper. A failure has never been known. If they should be gritty, they are all the more like New Orleans Pralines.

Found in "The Fountain of Youth" by C.E. Burtis. Published by Frederick Fell, Inc, 1964.

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Lemon Jelly Filling

Recipe for Lemon Jelly Filling

1 cup sugar
1 egg
1 T water
1 t flour
1 lemon, grated rind and juice
Butter size of a small egg

Mix all ingredients well. Cook in boiler or in a sauce pan over low heat, stirring constantly if pan is used. Remove from fire when it thickens.

Found in "The Book On The Shelf" by Henry Petroski. Published by Knopf, 1999.

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Barbeque Sauce

Recipe for barbeque sauce:

Chicken or Ribs

1/2 C. brown sugar
2 tbls vinegar
1/4 C. Katsup
1 tsp Worchester (Worcestershire) sauce
1 1/2 tsp horse radish

Cook & cool

Found in "Prairie-Town Boy" by Carl Sandburg. Published by Harcourt and Brace, 1955.

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Foolproof Pie Crust

Recipe for pie crust:

4 cups all purpose flour
1 3/4 cups vegetable shortening
1 tablespoon sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
1/2 cup H20

With a fork, mix together first four ingredients.  In a separate dish, beat remaining ingredients.  Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough in a ball.

Chill at least 15 mins before rolling into desired shape. Dough can be left in the refrig. up to 3 days. Or, it can be frozen until ready to use. Makes 2 9" double-crust pies and one 9" shell.

Note: Dough will remain soft in the refrig. and can be taken out and rolled at once.

Found in "Magic Gardens" by Rosetta E. Clarkson. Published by Macmillan, 1939.




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Lemon Pie

Recipe for "Mrs. Rhode's California Lemon Pie" -

4 eggs
1 cup sugar
1/8 T salt
3 Tab. water
1 lemon (juice and rind)

Cook yolks of eggs, 1/2 cup sugar, salt, lemon juice, water in double boiler until thick. Add to slightly beaten whites and other sugar. Put in a baked shell and bake in hot oven 370-400 degrees until brown.

Found in "Health and How To Get It" by Charles Lee Bryson. Published by Hamilton Beach, 1920.

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Chicken Spoon Bread

Typed recipe for Chicken Spoon Bread:

2 C. finely chopped cooked chicken
1 C. milk
1 C. chicken stock
1/2 C. white cornmeal
1/2 T. baking powder
1 T. salt
2 T. melted butter
3 eggs, beaten separately
1 C. cheese

Scald milk in double boiler. Add stock and cornmeal and cook to a mush thickness. Remove from fire. Add baking powder, salt, beaten egg yolks, butter, and chicken.

Beat together till smooth, fold in egg whites, stiffly beaten, to mixture. Top with grated cheese. Bake in moderate oven till firm and brown. Serve hot with butter.

Mrs. W.W. Fraser
Mrs. J.C. Thomas

Found in a very worn copy of "The Modern Priscilla Cook Book" date and publisher unknown, title page missing.

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