Glorified Rice

 Recipe for "Glorified Rice" -

1 pt crushed pineapple
1 C. pineapple juice
1 pkg lemon jelly
1 C. boiling water
2 C. cold cooked rice
1 C. whipped crea,
1 C. sugar

Method - Drain pineapple - dissolve jello in boiling water and add pineapple juice.  Allow to thicken. When set, whip to consistency of heavy cream. Add pineapple pulp to rice and fold into whipped jello. Add sugar to whipped cream and fold into rest. Set in cold place to harden. You may serve with more whipped cream.

Found in "The Middle Twenties" by John Farrar. Published by George H. Doran, 1924.

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Sweet French Rolls

 Recipe for Sweet French Rolls:

1 c. milk
1 yeast cake, dissolved in 1/4 c. lukewarm water
Flour
1/4 c. sugar
1 t. salt
1 egg
Yolk of one egg
1/8 t. mace
1/4 c. melted butter

Method:

Scald milk; when lukewarm, add dissolved yeast cake and one and 1/2 cups flour.

Beat well, cover and let rise until light.

Add sugar, salt, eggs well beaten, mace, butter and enough flour to knead.

Knead, let rise again, shape and bake same as salad rolls, or roll in a long strip to 1/4 inch in thickness, spread with butter, roll up like a jelly roll and cut into 1/4 inch pieces. Place pieces in pan close together, flat side down. A few gratings of lemon rind or 1/2 t. lemon extract may be substituted in place of mace.

Found in "Men of the Old Stone Age" by Henry Fairfield Osborn. Published by Scribners, 1916.

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Hot Chocolate

 Recipe for hot chocolate:

2 squares chocolate
1 can condensed milk
6 cups boiling water
Pinch salt

Melt chocolate in double boiler, add milk. Cook until thick. Add salt and boiling water.

Found in "The Strollers" by Frederic S. Isham. Published by Bobbs-Merrill, 1902.

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Apple Sauce

 Recipe for "Jumbo Sauce" -

8 lbs. crabapples, chopped
6 lbs sugar
2 oranges (with rind) chopped
1 lb. raisins chopped

Mix all together and cook well

Found in "The Boston Cooking School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1929.

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Pepper Hash

Handwritten recipe for Pepper Hash:

1 large head white cabbage
1 large white onions
6 sweet red peppers
1 tablespoon white mustard seed
Quart best cider vinegar
1 pint granulated sugar

Chop cabbage and the peppers very fine. Make a brine with half cup salt and enough cold water to cover the chopped vegetables and let soak overnight. The next morning cop the onions fine, drain the peppers and cabbage, and the other ingredients, and it is ready to can.

Found in "New Modern Illustrative Bookkeeping" by Charles Rittenhouse. Published by the American Book Company, 1918.


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Scottish Shortbread

Recipe for "Scottish Shortbread,"a recipe "from the kitchen of Mabel Fairweather."

1/2 cup soft butter (butter only)
1/2 cup very fine sugar
2 cups sifted flour

Cream butter until soft and fluffy. Add sugar gradually. and work until light. Add 1 3/4 cups flour, reserve 1/4 cup for bake board and blend well. Turn out dough and gradually knead in remaining flour. Press evenly into 8" aluminum ungreased cake tin. Score edges and thoroughly prick all over with a fork. (Last step very important).

Bake in a moderate oven 325- 350 degrees F (depending on your oven) for approx. 1/2 to 3/4 of an hour, or until nice golden colour and is shriking from sides of pan. Let cool in pan and then on wire rack until thoroughly cool. Store in airtight tin.

Found in "The Cookie Book: Delectable and Delicious Dainties" compiled by Nellie Watts. Published by Culinary Arts Press, 1939.

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Pumpkin Pie

 Recipe for pumpkin pie:

1 1/2 C pumpkin
3/4 C sugar
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t nutmeg + cloves
3 slightly beaten eggs
1 1/4 C milk
1 6 oz can - 2/3 cup ev. milk
1 9" pastry shell

400" 50 min

Found in "Treatise on Cake Making" published by The Fleischmann Division, Standard Brands Inc., 1935

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Mustard Pickles

Recipe for mustard pickles:

2 qts tomatoes
2 qts little cucumbers
1 qt onions (small)

Cut these up and soak all over-night with salt

2 qts vinegar, add 2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cauliflower, cut up - also add tomatoes, cucumbers and onions that have drained and ?? (I think it says "sook" as in the past tense of soak) until soft, not mushie.

Reverse side, I'm not sure if it's still part of the recipe:

??? 3/4 cup flour
1/4 lb ground mustard
a tablespoon turmeric
??? water
Add to boiling mixture and continue boiling 5 minutes
Stir so it does not stick

Found in "The Settlement Cookbook" edited by Mrs. Simon Kander. Published by Settlement Cookbook Company, 1931.


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Fudge

 Recipe for fudge:

Fudge - Jewel(?) Beck

2 Cups Sugar
1/2 Cup Dark Karo
1/2 Cup milk
2 sqr. Bitter Bakers
pinch salt
Butter

All in pan, cook toll soft ball in water - about 5,8,10 min

Found in "Capital Stories by American Authors" published by The Christian Herald, 1903.

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Cheezy Pretzels

 Recipe for "Cheezy Pretzels" -

1 1/2 cup flour
2 tsp bkg pwd
1 tsp sugar
1 tsp salt

--Mix

2 tbsp butter - add, blend to size peas
1/2 cup shredded cheddar
2/3 cup milk

400 degrees for 20 min

Roll to 1/4 inc thick
Cut 1 in. piece (long)
Roll to like a snake

Found in "The Little Nugget" by P.G. Wodehouse. Published by Grosset and Dunlap, 1914.

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Chocolate Dessert

 Recipe for "Chocolate Dessert" -

2 C pwd. sugar
2 sq. chocolate
1/2 C butter
1/2 C nut meats
3 eggs yolks, beaten
3 egg whites, beaten stiff

Cream sugar and butter and melted choc.
Add 1 tsp. vanilla and nuts
Add egg yolks and fold into egg whites

Roll one box vanilla wafers to crumb, line bottom of 9 x 13 cake pan. Save some crumbs for top

Put mixture on crumbs, then 1 qt. vanilla ice cream on top of that.
Add remaining crumbs

Found in "New Trends in Table Settings" by Lucy Staley. Published by Hearthside, 1968.



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