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Home My WebLink Aboutcookbook grange 1953 pages 40 - 554o Angel Cookies 3 egg whites 1 c. sugar z tsp, cream of tartar 2 c. chopped nuts 2 pkg. coconut (.lmost can) ' Bake 3250 for 25 minutes. Makes 16. Mazzare Spencer Drop Sugar Cookies 2 c. sugar 4 tap. baking powder ' 1 c, shortening 12 tap. salt 2 eggs Vanilla 1 c. sour milk 4 full cups flour 1 tap. soda Nutmeats or raisins if desired I nrtha Updike Date lookies 1 large o. dates 1 tap. salt (cut small) 1 tsp. vanilla 1 C. sugar L tap. soda ' 1 egg 1 tsp. baking powder 2/3 c. shortening z c. milk 1 tap. nutmeg 22 c. flour 1 tap, cinnamon Sift dry inEredients, cream shortening and eZc, �hor)ped nuts (optional), greted prlm- rind end orange juice may be used in Pl?cm a of ilk. Bake 3750 oven. 41 Raisin Drop Cookies ITe�.sures 2 c. reisins 1 C. water Boil together for 5 minutes. Coo . ream together: 1 c. shortening 2 c. sugar 3 eggs Add cooled rpiaio mixture to creamed mix— ture. I4easure end sift togethers 4 c. flour l tsp. basing powder 1 tap. baking code. 1 tap. salt e tap, ground cloves. 1 tsp. cinnamon 1 tap. nutmeg Sift into creamed mixture. d• 1 tsp. vanilla I c. chopped nuts I41x to�ethsr well end droc on erersed cookie sheet. Beke in 4060 oven for 12 minutes or until done. •I4ekes 4 dozen. Eleanor DTha.rsh I•iolasses Drop Cookies 1 C. Pugar 2 beaten eggs 1 C. molasses 2 tap. soda 1 c. "shortening 2 tap. ground cloves 1 e* buttermilk or 2 tap. ground cinna— sour milk* mon Mix flour for slightly stiff dough and drop onto cookie pan. Bake in 3750 oven until done. Bernice Tucker *If you lack sour milk, put 1 tbsp. vinegar in the sweet milk Chocolate Cookies 1 c. au;ar 2 tbsp. shortening 1 e��• =/ c, milk 1 tsp_ vanilla 42 3 tbsp. cocoa 1 tsp. soda 1 tsp, baking powder 2 c. flour Finch of salt Beat eur:"r, shortenin7, ag? End milk together. Then a.dd eoco-, flour, soda Pnd brkinr powder which h?s been sifted together. Brka in a. 3500 oven. Ice each cookie with half chocolate and hrlf white Icing, which m2kes them very delicious. Applasauce u.s. t tfRtr.n.t *-L 1-3/4 c: sifted lour -' tap. bakinc powder 1 tsp. soda 2 tap. salt 1 tsp. cinnamon tap. nutmeg a tsp. cloves Arlene CLrpentbr Nut Cookies 3/4 e. shortening 1 c. sugar 1 egg - unbeaten 1 0. thick, sweet a.pplssa.uce f;(:,aa^° c. raisins"'j c. chopped nut meats Sift flour once. Add baking powder, soda, salt and spices and sift ^gain. 'ream shortening, add sug=!r and cream ell, add• egg and bent wall. add flour alt=rn-tely with eppleseuee, mixing thoroughly. Add raisins me nut meats Land blcnd. Drop from terspoon on 7,rersad b^.king, sheet 2 inches apart. B^ke in moderate oven 3750 15 min.. or until done. 22.akas 312 doLen cookiza. Jrnctte L07--lace Filled Sugar Cookies ' c. sugar c. shortening 1 egg 2 e. sweet. milk 2 tap. cream of tartar 43 1 tap. soda 1 tap. vrnilla 32 co flour or f loi until the dough h-ndles easily FilV.ng for Sugar Cookies Cook until thicki 1 c. rpleins (ground) 1 tap. flour 2 c. sugar c. water Louella Cavanaugh Chocolate Ostmeal Cookies 1 c. sugar 2 c. oatmeal 1 tap. salt 1 c. sour milk 2 tap. baking powder 2 c. nuts 1 c. fe.t 2 c. flour (siftedl 3 tbap. cococ. 1 tsp. soda 2 tap. vanillp 2 c. ralains Drop by tee.spoon on well-grepsed cook? sheet. Bpko for 15 minutes in a 3500 oven. Doughnuts lz c. sugp.r 1 c. sweet milk 4 tbep. melted butter 2 tup. baking powd 2 eggs I tap. salt Nutmeg Fry in hot fp.t. Louolla Onvanpu$h ' Potato Fried Y kea 44 ' 1-2/3 c. sugar 2 tap. Craam of Trrtar 1 e. milk tap. nutmeg 4 e. sifted flour tap. vrnilln 2 eggs 1 c, mashed potatoes 1 tap. soda 1 tap. salt While still hot, add butter size of a walnut. Roll out dough and. cut With P. doughnut cutter. Fry in hot fats Sybil Wheeler Fried Cakes 1 c, sugar 1 egg well beaten 1 c. eour milk tap. soda, in the milk 1 tsp.uutmeg 4 tap. ginger 1 tap. vanilla' Salt 1 3 Mop. hot laid or Crisco 3-3/4 c. flour 1 tap. baking powder Sift flour and baking powder to- gothor 3 times. Floronce L.M. hunt A Fotato Doughnuts 1 e, mashod potetoos 2 eggs 2 c. sugar tbspe malted short ening Add: Oroa.m togothcr until light and fluffy 1 c. milk 4 tsp. baking powder tsp. salt 41 c. flour Roll soft and fry in deep fa.t. N rthr Bock Butterscotch Cookies c. brown sugar 1 egg C. shortening 1 c. sifted flour 1 tep, vanilla 1 tsp. bpking powder 1-4oz. pkg. Butter- I tap. sglt scotch pudding a c. rolled oats roam together sugar, shortening and ' vanilla:. Brat in pudding mix end cgg. Sift togcthor flour, brkinc powd=r and salt. Add to crepm=d mixture. Stir in rolled opts. Form into bills, flattenod ' with fork on grcpscd cookie ehcct. Bake In a 3750 oven for 12 minutes. ' Makcs 3 dozen. M. Hot Fudge Pudding Mix together: i ton.. v-.nilla t c eii-^r Y c, cocop Stir in grrdu^lly: 3/4 c, boiling wrtor !lh n smooth stir in ! c. milk Lot stpnd. H--Pt oven to 3500F. Greose p^n 8 X 8 X 2 inches deep. Sift beforo marsurinV 1 c. flour 2 -.s--. brkin? powder 3/4 c. susz-r c Coco tsp. salt Fold in: 1 c. chopped nuts Add all Pt once P mixture of: l c. milk c. wptar 2 tbsp, tatter 1 tsp. ve.nillr. Mix quickly but thoroughly. Spreed in ' grer.sed pan. Pour chocolate sauce over b^tter. Bpke 45 minutes or until CIka shrinks from sides of pan. Let strnrl in p-n 10 minutes before servin Serve wrrm. ' Spoon chocolrte sauce over pudding when serving. Suet Pudding 2 c. suet (chopped fine) 2 C. molssses 2 c. milk 2} C. flour 1Vtsp._ sode. 1 tsp. cinm man 1 tsp. cloves 47 Sift 2 c. flour, cinnamon, cloves and sodstogether, sdd molasses P.nd milk. Best well, fin^lly Pddincr the rP.isins mixed orith IT C. flour. Stesm 3 hours. Fannie La.nning Suet Pudding 1 e. baking molasses 1 c. sweet milk 1 c. suet chopped fine 1 c. raisins or dstes cut fine 32 c, all-purpose flour 1 tap. salt 1 lg. or 2 sm. eg-s 1 tap. code 1 tap. bakin-1 powder Steam 2 hours in well-are-sed dish. Makes a good-sized pudding. 4E Fruit Salad and Dressing 2 apples 1 c. JD�.lePe. grapes O. nut IDreta a 0- C"t Dressing 2 tbep. flour 1 c. boiling milk 1 tbsp. butter Cook until thick. Cool and =.ddt juice of 1 lemon � c. whipped 2 heaping tbap. sugar cream Add dressing to fruit just before serving. Hazel R. Updike Victory Dessert ' 1 p'_g. Jello Juice and grated I c. sugar rind of l orange 1 c. boiling water and 1 lemon ' Stir until dissolved the rave mix— ture. !Vhen Jello mixture is pertly ' thickened add 1 ce.n of chilled Fat Milk. Beat with electric beeter all ingredi— ents together _:tll double in amount. Fl-a:: in refrigerator until ready to serve. 49 24-Hour Fruit Salad 2 eggs, be -ten 2 c. pineapple out 4 tbsp. vinng,r In pieces 4 tbsp. su-E^ 2 oranges cut in 2 tbep. butter pieces 2 c. white cherries 2 e. marshmallows (cut in halves) cut in squares 1 c. cream Fut eggs in double boiler and add vinagpr and sugar, beeting constantly un- til thick and smooth. Remove from fire, add butter and cool. Than cold, fold in whipped cream and fruit mixture. Turn Into fancy ring mold and put In refrigera- tor for 24 hours. Molded Lime Salad 1-3o2, pkg. lime Jello 2 tbsp. horse- 112. c. hot water radish 1 c. crushed pineapple 2 c. mayonnaise (well drained) 1 c. cottage cheese Dissolve Jello In hot water. hill until partially set. Stir in rem-ining ingredients. hill until firm. Unmold on crisp lettuce. Myrtle Falmer Shrimp Newburg 4 tbep. Ilesson Oil 1 tbsp, `lour 3 eCig ulks ca milk c, thin cream Dssh pepper tsp. S^lt 1 c, srrv;L 3/4 tsp. Sher y wi❑c-, to t-.et;P about 2 or 3 tbpi., 5�j Heat Nosson Oil in top of double bciler. Add flour and stir until smooth. I?ix e3- and Tnilk. Add to hot mix., Stir continw lly until thick. Add cream-, pzppsr, salt and 'Rhrinp. add lemon juice and sherry. Serve on toast. Servos 4. Hazel Updpke 51 ' Helpful Hints 1 1 To m9ke a glrz.d cook.io, best op egg white end add 1 tsp. e�id .ricer. Brush cookie tops w tr, ' t, BniL 4prinL-l.c -;Ifh Irtod su;=r jart b:.- or : 4.a- ' 2. If your brew^ suc sr S-te d nod.lumpy to use, lit it s:at_d in t.t•a t• r_ of a ' double boiler ova , r bollin v�tt: r fo., c. few minutes. 3. To mrke prnc•+.k�,s fcr c lrr;,a crrlwd, pour b=tter in f cockle T.sa vna beku In 3750 oven for 15 ^inutGs. 4. eggs best up 11rhter Pnd pore quickly when not too cold 5. 'Yet your kiLchen scissors and you can out up pitted date, in no t1ni. 6. GrPted cheesy ie delic'_ous as e. topping ,for tomato soup. Also a 1i.ttl3 grr.ted che_a is very good added tc ste•162_ tomatoes, ' 7. IP you prefer rose r.^ e.plssn.uce, use red - skinned apples nc n ioIr w*-tt_ ski':s on; then s'.sys. If you don't h�va rcd-sklrned apples you mey use a. bit of erPnberry sauce or a P red cinnaccon crcps. 8. Always out hot braqds with a hot knife. ' 9. When mPkin, gel*tin srled, gre^ec or oil your mold to ersa sapd io rer-ov_n,. 10. Hot vinegar will remove paint stains from glass. 52 11. Use your kitchen shears to out ea.rsh- mallo."s. Dip shears frequently in water to prevent sti^la ng. 12. To flour f'_sh, liver or chicken quickly place panc_ke f-our, salt and pepper in a 5-lb. paper ba.g. Add few pieces of r:eat at a tine and sh^ke the bag. ' 13. Strained squash or sweet potrtoos may be used in plr,ce of pumpkin in pies. 14. To keep jul,,e from running out of fruit Pies, cut a. drinkin3 straw into three pieces and insert in the top of a fruit pie. 15. Egg whites whip best when kept at room temperature. ' 16. In makinr, fruit cake, line your tins with pie crust to prevent your cake from burning; on tha outside. 17. To gre-se casserole dishes and cake pans quickly, use a sr -all amount of salad ' oil. Also use salad oil in recipes calling for melted shortening. 18. Melt chocolate in paper it is wrapped In, in double boiler over hot -rater. Choco- limte is easily scraped off with a knife into recipe. No waste. 19. Keep brown sugar in your bread box after opening to keep sugar moist. 20. For a high meringue, add P. generous pinch, of soda to the beaten egg whites. 53 21. If you heve trouble in boiling eggs wit,,`i the s'nellr brecking or crooking, add ' a pinch of salt to water, then pt,t eQ68 in water. ' 22. In bakins fruit cakes, al.,ay= p:.r,.e a pan of Wc.t.ar in the oven to help l.ae your cake from drying out. ' 23. Do you have trouble with sttcLv fr:iits such as reiains or dates, cloggin ;,our food ctopper? Add a few drops of juice when grinding these fruits,. 24. "Oven Ter-perature Guide" Slow oven---------------2750F. to 325°1' Moderate oven-----------325°F. to 3750F. Moderately Hot oven-----375°F. to 4250F. ' Hot oven------------------425°F. to 4750F., Very Hot oven --- —------- 475OF. to 500"F. l � I 54 Pork Chops 1 Take lean pork chops. 1 can mushroom ;soup diluted to gravy consistency and poured ever the pork chops. Season to taste. Bake in r!oderate oven until pork chops are tender. Hazel R. Updike chicken and Corn ^,^sserole Yield: E to 8 servin-s. i'Temperature: 350oF. • 'Ime: fron 30 to 45 minutes. tall can evap, milk tbsp. cornstarch i c. water drained from corn c. chicken (cooked) cut into 2-inch cubes y c. ranted onion 1 c.canned kernel :orn, drained 2 tsp. salt 1/8 tsp, bl. pepper l/e tsp. nutmeg 1 c. grated cheese 1 c. coarse bren.d crumbs 1. Heat the milk in double boiler. 2. I41x the cornstarch in the water until It is smooth; add it to the milk and cook intil thick. 3. Add the chicken, corn, salt, pepper 1 ,nd nutmeg. Let it cook for about 10 r..in. 4. Add the cheese and onion. Four the fixture into a greased baking dish. Top with 7rumbs and bake at 4000F. about 15 minutes onger or until the cheese is pelted and the erunbs are brown. Mae Freelove ' 55 Southern Chicken and Noodles Fick up leftover ch: ken in nediut shall piecea, in gravy if possible. Cook wide noodles in salted boilin; water untilltander ' and drain. Toes noodles and chicken �ightly. Place in' buttered baking dish. Pour top 1 cPn mushroom soup. Top with but ' cracker crumbs.. Bake in oven until slightly browned. (Mqy use tunF,.f1-! . . Blanch Tucker Refrigerator I2eat Loaf Grind 2j c. cold neat (pork, veal„ beef) or *.ahnt-have-you with a c. sweet nustLird pickle. Add+ 1/4 tsp. salt s tsp. pepper 4 tbsp. butter Blend thoroughly, and pack firnly into pan lined with wax paper. hill 4 to 6 hours in the refrigerator. :.,