orange cake

1 1/2 cups brown sugar
1 cup buttermilk
3/4 cup butter
2 eggs
1 tsp soda
1 pkg raisins, ground
1 large orange, ground

Cream sugar & butter.  Add eggs.  Alternately add flour & buttermilk (enough flour to make a dough not quite as stiff as for fruit cake.)

peanut butterscotchers

1 1/2 cups flour
2 teaspoons double acting baking powder
1/2 teaspoon salt
1/3 cup butter
1 1/2 cups sugar
1/2 cup evaporated milk
2 unbeaten eggs
1 tablespoon grated lemon rind

Sift flour with baking powder & salt.  Melt butter in pan; remove from heat.  Add sugar and milk; blend well.  Blend in eggs, beat well.  Stir in dry ingredients and lemon rind; mix well.  Pour into 15x10x1 inch pan or aluminum foil pan.  Bake at 350 for 30-35 minutes.  Cool; spread with topping (butterscotch).  Let stand until set, cut.

vanilla ice cream

from Kay

3-inch piece of vanilla bean pod or 1 1/2 t vanilla
1 1/2 c. milk
1 T cornstarch
1/4 t salt
3/4 c sugar
4 egg yolks
1 1/2 c whipping cream

Split pod & scrape seeds into milk; chop in pod.  Scald.  Combine cornstarch,salt, sugar, and slightly beaten egg yolks, & mix well.  Beat in a little scalded milk, then combine the two mixtures and cook over a low heat or in a double boiler, stirring constantly, until thick & smooth (add vanilla if bean not used.)  Chill, then stir in cream.
Pour into freezer can, no more than 2/3 full and chill thoroughly.  Assemble, freeze, using 1 part rock salt to 8 parts crushed ice.  Turn about 15 minutes for 2 quart size or until hard to move.  Carefully remove dasher.
Serve.

angel food cake

1 1/4 c. egg whites
1 tsp cream of tartar
1 c. sifted cake flour
1/4 tsp almond extract
1/4 tsp salt
1 1/2 c. granulated sugar
1/2 tsp vanilla

Sift sugar.  Add 1/2 sugar (3/4 c) to flour and sift twice.  Beat egg whites and salt until foamy, then sprinkle cream of tartar over whites and continue beating until stiff, but not dry.  Sift 2 or 3 Tbs sugar over whites and fold in very carefully.  Repeat this folding process until sugar is used.  Then proceed in same manner until all the flour & sugar mixture has been added.  Add flavoring before last addition of flour.  Pour in ungreased tube pan.  Bake at 275 degrees for 30 minutes. then raise temp to 325 degrees and continue baking 30 minutes longer.  Invert as soon as cake is taken from oven.  Leave 1 hour.

meringues

2 egg whites
3/4 c. sugar
1/4 c. br. sugar
1/2 tsp vanilla
pinch baking pd

Whip egg whites stiff.  Mix br & gran. sugar.  Add gradually to whites.  Last fold in B.pd. & vanilla.
Bake in 275 degree oven 1 hour.

summer sunshine cake

Add 2 tbs water to 5 egg yolks, beat 5 min.  Add 1/2 c. sugar.
Beat 8 egg whites, adding 1/2 tsp cream of tartar, 1/4 tsp salt when frothy.  Continue beating until stiff.  Fold in 1 c. sugar to egg whites.  Add egg mixture, fold in 1 cup flour, 1 tsp lemon extract, 1/2 tsp vanilla.  Bake 1 hour in slow 325 degree oven.

sponge cake

1 c. sugar
2 eggs
1 1/2 c flour
1/2 c. milk
1 tbs butter
1 1/2 tsp bk pd [baking powder]
vanilla

Beat sugar & eggs together.  Scald milk & butter.  Mix together add dry ingres.  Bake in medium oven 20 minutes.

vanilla sauce

1/2 c. sugar
1 c. boiling water
1 tb corn starch
2 tbs vanilla
nutmeg
salt
2 tb butter

Mix sugar, cornstarch, salt.  Add water gradually, stirring constantly, boil 5 minutes.  Remove from fire, add butter, vanilla, nutmeg. 

Serve on Fig Pudding.

Hard Sauce
Cream 3 tb butter add gradually 1 c. powdered sugar and 2 tb cream & 1 tsp vanilla.

pralines

2 cups white sugar
1 cup buttermilk
3/4 tsp soda
1 Tbs butter
1 tsp vanilla
1 cup pecans
pinch of salt

Cook everything but butter, nuts, & vanilla until soft ball stage.  Remove from heat and add butter and vanilla.  Beat until cream & thick.  Add pecans after a little beating.  When it starts to thicken drop by tablespoon on waxed paper.

red cherry pie

(really good)
4 cups pitted canned cherries
1 1/2 to 2 cups sugar
1/4 cup flour
1/8 teaspoon salt

Drain juice from cherries.  Combine cherries, sugar, flour, salt.  Put in pastry and dot with butter.  Bake 450 degree oven 10 min - then reduce to 350 for 30 min.

white cake

1 cup sugar
1/2 cup margarine
2 eggs
Beat until creamy.  Then add:
2 cups flour, sifted
3 scant t baking powder
1/4 t salt
1 cup milk, room temp
2 t vanilla

Beat until smooth - pour into 2 greased & floured round cake pans.  Bake 20-25 minutes at 350 degrees.

chocolate sauce

1 1/2 c. cocoa
2 c. sugar
1 c. hot water
1 c. sweetened condensed milk

Stir in top of double boiler until dissolved.  Add sweetened condensed milk.  Cook 8 to 10 minutes.

assorted fish

12 pieces of fillet sole
1 pt fresh oysters
1 lb shrimp
2 1/2 c. cream sauce
1 c cracker crumbs
Parmesan cheese

Fold the sole and arrange in long baking dish.  Salt & pepper it inside and put a few drops of lemon juice.  In the spaces that are left, place the oysters.  Sprinkle the shrimp over sole & oysters.  Cover evenly with the sauce.  Moisten cracker crumbs in melted butter and cover over sauce.  Sprinkle generously with Parmesan cheese.  Bake in mod. oven 30 minutes. 

Make Cream Sauce as follows:
2 1/2 Tbs butter
3 Tbs flour
1 cup milk
1 cup cream
salt
pepper

Melt butter in sauce pan.  Add flour - smooth.  Add milk & cream.  Stir constantly so it will be smooth.  Add salt & pepper.

butterscotch cookies

1 c butter
2 c. br. sugar
1 egg
1 c All Bran
3 c. flour
2 tsp baking powder


Cream butter, add sugar.  Add egg & All Bran.  Then flour & baking powder sifted together.

date loaf

2 c. brown sugar
1 c. butter or shortening
4 eggs
1 c. warm milk
2 tsp soda
2 tsp vanilla
2 lbs dates
2 c. nuts
4 c. flour

Cream shortening & sugar.  Add well beaten eggs.  Mix as a cake.  Bake 1 hour in moderate oven.  Bake in 3 loaf tins.

chocolate pie

2 c. milk
3 sq chocolate
4 level tbs cake flour
3/4 c sugar
1/2 tsp salt
2 egg yolks
1 tsp vanilla

Shave chocolate in cold milk.  Dissolve and scald in double boiler.  Thoroughly mix flour, sugar & salt.  Add 1/4 c. cold water to make paste like.  Add to choc & milk mixture.  Cook until thick.  Add egg yolks - cook slightly - add vanilla.  Pour in baked pie shell.  Serve with whip cream.

best ever dill pickles

In each sterilized jar put:
1/4 tsp alum
1 tsp whole peppercorns
1 bay leaf
1 small clove garlic, peeled

Combine the following brine ingredients and bring to a boil:
1 cup salt
5 quarts water
1 1/2 quarts vinegar

Scrub about 150 3 inch cucumbers and pack into jars with alum, peppercorns, bay leaf, and garlic.  Poke dried dill around sides.  Pour in boiling brine and seal.

Process 5 minutes in hot water bath to ensure sealing.  Makes about 13 quarts.

zucchini pickles

5 large zucchini
5 large onions, chopped
3 red peppers
3 green peppers
1/2 c salt over above and 3 ice cube trays.  Set 3 hours.  Pour salt water off.

5 cups apple cider vinegar
5 c sugar
5 t tumeric
3 t celery seed

Bring to boil 5 minutes.

dill pickles

Wash cucumbers, dry and put in bottles.  Cover with following mixture:

6 c. water
1/2 c. salt
2 c. vinegar
1/2 t. pwrd alum

Let come to a boil, add 2 sticks dill.  (break)

Pour over cucumbers and seal.

pickled beets

4 c. juice off beets
6 c. sugar
6 c. vinegar
1/2 box mixed pickle spices tied in cloth and boil all 10 min.  Peel beets and put in bottles.  Cover.

Makes 7-8 quarts

sweet pickle relish

5 qts slicked (peeled) cucumbers
5 green peppers (sliced)
1 can red pimentos
six large onions (sliced thin)

Cover the above mixture with water and 1 1/2 c. salt and allow to stand 1 hr or more. 

Mix 5 c. sugar, 1 1/2 qts vinegar & 1 qt of water and bring to a boil.  Drain the above mixture and add it to the boiling liquid with 5 tsp of mustard seed & 3 tsp of celery seed.  Boil 5 minutes and color to taste with tumeric.

bread and butter pickles

15 cucumbers, sliced
5 onions, sliced
3 c. vinegar
1 1/2 c. sugar
1 tsp each of ginger, mustard seed, celery seed, black pepper, salt
1/4 t. tumeric

Soak onion and cucumbers in salt water 30 minutes.  Drain and boil 10 minutes in vinegar & spices.  Seal in jars.

fudge candy

4 cups sugar
1/2 lb butter
1 full can milk (large)
cook 8 minutes.  After reaching  boil pour over top of marshmallow whip.  Add 2 packages chocolate chips.  Beat with spoon - add nuts.  Line pan with wax paper.  Pour in.

Snickerdoodles

Mix thoroughly:
1 cup soft shortening (part butter)
1 1/2 cups sugar
2 eggs

Sift together and stir in:
2 3/4 cups sifted flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

 Roll into balls the size of walnuts.  Roll in mixture of 2 Tbsp sugar + 2 tsp cinnamon.  Place 2" apart on ungreased baking sheet.  Bake until lightly browned but still soft.

Temp:  400 degrees
Time:  8-10 minutes
These cookies puff up at first and then flatten out.

divinity

(never fail!)

Place in saucepan over low heat:
4 cups sugar
1 cup light corn syrup
3/4 cup water

Stir until sugar is dissolved, cook without stirring to 225 degrees (hard ball stage).  Remove from heat and pour, beating constantly, in a fine stream into:
3 egg whites, stiffly beaten

Continue beating until mixture holds it's shape and loses it's gloss.  Add:
1 teaspoon vanilla
1 cup broken nuts

Drop quickly from tip of spoon onto waxed paper in individual peaks.