|Salad||Dessert||Meat and Dumplings||Sauces, Fillings and Crusts||Soup||Vegetable||Rice and Pasta|
Let stand until yeasts melts. Add 3 tablespoons of lard or butter to yeast mix. Gradually add flour until stiff. Knead and add flour until smooth and and then knead a while longer, the longer the better the bread.
Mix together and kneed until smooth. Let double in boulk. Roll out into a sheet on a floured board or table and spread with soft butter and sprinkle with sugar, cinnamon, or cocoa. Which ever you like. Add pecans if you wish. Roll up as for jelly roll and slice.
Mix all together and add dressing and refrigerate.
Finish filling the one gallon freezer can 3/4 full with whole milk. Use lots of salt and crushed ice.
Beat all together, but the eggs which must be beaten in a bowl, then add to another mixture. Bake at 325 and watch real close as this burns easily. Eat while hot with milk or coffee.
Heat milk and soak crumbs in it for 5 minutes. Add other ingredients and mix with fork, and set in pan of hot water. Bake at 350 degrees for 1 hour.
Mix first 3 ingredients at medium speed until texture is fine. Pat firmly in un-greased 9*13 inch pan. Sprinkle pecans over un-baked crust. Bring the 1/2 cup of brown sugar and soft butter to a boil in a heavy sauce pan over medium heat stirring constantly. Boil one minute. Pour over pecans and crust. Bake at 325 degrees for 18 to 20 minutes or until entire caramel layer is bubbly and crust is brown. Take from oven and immediately sprinkle 1 cup of chocolate chips over all. As they melt swirl with a knife.
Boil to soft ball stage-cool, add 1 cup of nuts and 1 teaspoon of vanilla. Beat until it holds a slope and pour into a buttered pan.
Mix all together and add nuts last. Spread into a greased pan and bake at 325 degrees until brown. Chill 15 or 20 minutes before cutting into bars. You can frost if desired.
Mix together and cook over low heat until it boils and is thick. Cool and pour into 2 small baked crusts or 1 large and use the rest as pudding. Top with whipped cream.
Drain pineapples save 1/2 cup of juice. Dissolve jello in the hot water and pineapple juice and chill till partly hot. Line bottom of 8 inch square pan with the graham crackers. Add pineapples, nuts, sugar, and vanilla to dream whip. Spread over crackers and lay another layer of crackers on top. Pour jello on top. Let stand and cut into squares.
Mix real good, and cook over slow heat until comes to boil and thickens. Pour into baked pie crust. Top with 3 egg whites and 6 tablespoons of sugar and 1 teaspoon of vanilla beaten until stiff and will hold a peak. Brown in oven if wished to. Sprinkle with coconut before browning.
Blend ingredients well, pour into un-baked pie crusts. Bake at 325 degrees until puffed up and firm to touch.
Mix real good and chill 15 or 20 minutes. You can roll out and cut with cutter, or you can flour in balls the size of walnuts. Bake at 300 degrees until brown.
Melt butter, add milk and heat to boil point. Beat eggs, sugar, flour and vanilla, salt and stir into milk mixture, flour into 9 inch pastery lined pie pan and sprinkle with nutmeg. Bake at 325 degrees until knife comes out clean when stuck in middle.
Mix all together, and shape into rolls the size you want. Wrap in wax paper and put in ice box to chill. Slice in any size you want.
Cook until hard when dropped into cold water. Slowly pour into 2 beaten egg whites which is beaten stiff. Beat it with a mixer at high speed. Pour into a buttered pan or drop by spoonfuls. Be sure to beat it until it looses its gloss and stands on its peaks.
Mix together and drop by teaspoons. On greased cookie sheet, flatten with a fork. Bake at 300 degrees.
Mix sugar, lard, cocoa and salt together. Add 1 cup of boiling water, mix well. Add soda, mix well, add flour and beat with mixer until smooth. This will make 2 layers or 1 sheet. Bake at 300 or 325 until it springs back up when you touch with finger. Ice with any frosting you desire.
Bake at 300 or 325 degrees and this is baked in an angel food pan. It is also nice with a glaze or any frosting. It is good made in a sheet pan or layer pans with losts of coconut.
Add small bowl to large bowl and mix all together very good with hands. Press into angel food or loaf pan.
Take the mixed sugar and cornstarch and add water. Mix juice with egg yolks and heat and add to rest. Cook until thick and add flavoring and vinegar and stir good. Pour into baked pie shell. Use whites for topping.
Mix real good the more the better the pie will be. Turn into 9 inch pastery lined pie pan. Bake at 325 degrees until puffs up and is firm to the touch or a knife comes out clean.
Combine all and beat real good, pour into greased and floured pan. Bake at 325 until brown and watch close.
Flour to make a stiff batter, this batter should be very stiff and this will make 2 large cakes. Bake at 300 degrees. Watch closely it burns easily.
Add all together and bake in a bunt pan or coffee can or leaf pan. Bake around 1 hour at 325 degrees.
Mix together and add to one large un-baked crust or 2 small crusts. Bake at 325 until brown.
Mix real good and add to raisin mixture and stir until thick and clear looking. Pour into un-baked pie shell and top with another crust. Bake at 350 degrees until brown.
Mix all together real good and turn into un-baked pie shell. Bake at 350 degrees until center is firm to touch.
Combine sugar, syrup, butter and water. Stir and boil until hard stage when dropped in cold water, add vanilla and salt, pour on greased or floured pan to cool. Grease hands and pull cooled taffy 75 times. The more that you pull the whiter it gets. On floured table roll into rolls the size of your index finger. Cut into 1 inch pieces and wrap in wax paper.
Add all together and cook over low heat until mixture is thick. Turn into baked pie shell. Cover with marangue.
Place rice in bottom of casserole dish. Mix soups, water and salt, and lay chicken and cover with soup mixture. Bake uncovered for about 2 1/2 hours at 250 degrees. If it starts to brown before fully tender, cover with foil.
Cook chicken until tender
Add soda to one cup of broth, one beaten egg, cooking oil and add to flour. It may need more flour, mix well, turn out onto floured board, and roll very thin, cut into stripes, and stretch each strip and drop into boiling broth
Drop by teaspoons into boiling broth or soup of any kind. Cover and cook until done and don't over cook.
Mix well the first 6 ingredients and bake at 325 degrees for 1 hour. Then mix catsup and brown sugar and mustard and pour over loaf and bake for 15 to 20 minutes more.
Place egg white and cream of tarter, vanilla and sugar in large bowl, a bowl that an electric mixer will fit. Mix and beat until stands on peaks. This will ice 1 large sheet cake or 2 layers.
Mix all and pat into 9 or 10 inch pie pan. Bake at 350 degrees until lightly brown. May use for any 1 crust pie.
Mix together, may need more flour. Roll out to fit pie pan enough for 1 pie.
Mix margarine, flour and sugar. Press into pie plate and bake. This is good for any cream pie.
Cook over low heat and be sure the sugar melts, boil one minute, cool slightly and beat until they began to get thick.
Mix all and chill if you need to.
Blend and mix until it is crumbly. Use instead of on top of crust on apple, cherry or any other pie.
Fry onion, butter, and meat until done. Add beans, juice, seasonings, and tomatoes and cover and simmer.
Flour to make a stiff dough, roll on floured board until real thin, flour and roll up thin and cut thin. Shake out and let dry an hour, but can cook now. Drop into hot soup or broth of any kind.
Fry 1 chopped onion and 3 slices of bacon until crisp. Bring beans to a boil and drain. Add fried onions and bacon. Add ketchup or soup and bake at 325 for 22 minutes.
Slice potatoes to size to fit your baking dish. Put into pat and bring to a boil with 1/2 teaspoon of salt. Take out of water and layer in large baking dish. Add chopped ham and cheese to each layer. Add lumps of butter, when layered add 1can cream of mushroom soup diluted with 1 can of milk and brought to boil. Top with butter and more cheese. Bake at 325 degrees until potatoes are soft and brown.
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