Mystery Box

Delicious Fruit Punch

From: No credit on clipping

Make a tea infusion with 2 teaspoons tea and 1¼ cups of boiling water. Pour this infusion over 1 cup sugar and stir until dissolved. Add ¾ cup of orange juice and ½ cup of lemon juice. Strain over cracked ice and just before serving add 1 pint pale dry ginger ale and a few slices of orange.

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Fruit Punch to Serve 50

From: "Roofs"

Make a sirup by boiling 1 cup water with 1 cup sugar 10 minutes; add 1 cup tea, 1 pint sweet grapejuice, juice of 5 lemons and 5 oranges and 1 can of grated pineapple. Let stand 30 minutes, strain and add ice water to make 1½ gallons of liquid; add 1 cup of maraschino cherries and 1 quart soda water. Serve iced. Serves 50 people.

Note: Credit is a pen name ("Roofs").

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Mint Julep (non-alcoholic mint syrup)

From: Ann Williams, "Drinks to Keep Always on Hand"

Drinks to Keep Always on Hand — by Ann Williams. I wonder how many folks keep in their ice chests these two drinks? They are delicious, and I will never forget my Aunt who used to live in Cambridge, for whenever I visited her, she would bring in to me a glass of her raspberry acid, and a cake (a little drop cake with caraway seeds on top) and how nice it would taste.

I have the raspberry acid and mint julep, one or the other, in the home, and I find it very handy when guests come in. The mint I raise myself in the yard in summer, and have some in the house in pots in winter, to look at. In the fall I dry the mint leaves and bottle them. You can buy the mint leaves in any good grocery store. Here's how to make it:

4 cups of water. 2 cups of sugar.

Boil 20 minutes. Put mint leaves in saucepan (a good hand full), cover with 1½ cups boiling water, cook 5 minutes. Strain, and add the liquid to syrup.

And when cool—1 cup orange juice, juice of 8 lemons, 1 cup of strawberry syrup, or any kind you like, and when ready to use pour out enough to fill a glass half full and fill up with ginger ale to give it some pep. Stir well, and drink. I never add any strawberry to mine as I like the mint flavor without anything else (besides the lemon and oranges).

Note: Despite the name, this is a non-alcoholic mint syrup drink.

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Raspberry Acid

From: Ann Williams, "Drinks to Keep Always on Hand"

To 4 quarts of canned raspberries (or fresh when in season) put 1 teaspoon of tartaric acid. Add one quart of water, and cover the berries.

Let this stand 24 hours. Strain and add 1 pound sugar to 1 pint of juice.

Skim well and bottle.

Have it cold and half fill a glass, adding ice water to the top.

It is appetizing and worth making.

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Rhubarbade

From: Mrs. Ethel M. Bump, Plymouth, N. H.

One pound diced rhubarb, ½ cupful sugar, 1 cupful water, bit of ginger root, juice 1 orange, juice 2 lemons, 1 quart ice water.

Bake the first 4 ingredients till the rhubarb is soft and pink. Strain, add the fruit juices and ice water. Chill and serve.

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Williamsburg Fruit Punch

From: E. Grunerald, 46 North ave., Melrose, Mass.

One quart strong tea, 1 cup lemon juice (strained), 2 cups orange juice (strained), 1 cup sugar, 1 quart grape juice, 1 quart water, 1 pint ginger ale.

Make tea, using 12 teaspoons of tea. Mix tea, fruit juices, water and sugar and chill. Just before serving add ginger ale and pour over large piece of ice in punch bowl. Makes 1 gallon.

Note: The yield reads "1 gallon" (the number before it is partly hidden).

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All-Bran Muffins (with 6 Variations)

From: Kellogg's All-Bran recipe card

Delicious, easy-to-make All-Bran Muffins.

• 2 tablespoons shortening
• ¼ cup sugar*
• 1 egg
• 1 cup Kellogg's All-Bran
• [¾?] cup milk
• 1 cup flour
• ½ teaspoon salt
• 2½ teaspoons baking powder

Blend shortening and sugar thoroughly; add egg and beat well. Stir in All-Bran and milk; let soak until most of moisture is taken up. Sift flour with salt and baking powder; add to first mixture and stir only until flour disappears. Fill greased muffin pans two-thirds full and bake in moderately hot oven (400°F.) about 30 minutes.

Yield: 8 large muffins (3 inches in diameter) or 12 small muffins (2¼ inches in diameter).

*Note: ¼ cup corn syrup may be used instead of sugar if milk is reduced to ½ cup.

And don't forget that not only are these All-Bran muffins delicious to eat, but a few of them are just as effective in combating constipation due to lack of bulk as a cereal serving of All-Bran. Eat All-Bran muffins often.

6 Variations — for variety use the regular All-Bran muffin recipe, adding as directed:

1. Bacon muffins—Add ¼ cup crisp, diced bacon to dry ingredients.
2. Nut muffins—Add ¼ cup chopped nut meats to dry ingredients.
3. Orange muffins—Add 2 tablespoons grated orange rind to dry ingredients.
4. Prune muffins—Add ¼ cup chopped prunes to dry ingredients. (Soak dried prunes in water for one hour or longer, drain thoroughly, remove pits and cut prunes into small pieces.)
5. Raisin, date or fig muffins—Add ¼ cup raisins, chopped dates or figs to dry ingredients.
6. Spiced muffins—Add 1 tablespoon molasses to creamed mixture and ¼ teaspoon ginger or 1 teaspoon cinnamon to dry ingredients.

To check before publishing: the milk amount and some of the small fractions on this card are hard to read.

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Apricot Nut Bread

From: Mrs. J. A. Tallman, 25 Floral street, Shrewsbury

Three cups flour, 1½ cups milk, ⅔ cup sugar, 4 teaspoons baking powder, 1½ cups dried apricots, ½ teaspoon soda, 1 teaspoon salt, 2 tablespoons melted lard, 1 egg, 1 cup chopped nuts.

Wash apricots, cover with water and let stand overnight.

Combine dry ingredients, add melted shortening, milk, beaten egg, and nuts.

Fold in chopped apricots.

Pour into a well-greased bread pan and bake for one hour in 325 deg. F.

Note: The sugar amount is printed "2-3 cup" (read here as ⅔ cup).

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Banana Bran Muffins

From: No credit on clipping

Moist muffins that melt in your mouth are made with bananas and bran. Of course, they are "good for you." (These are not pictured here):

1 cup sifted flour, ½ teaspoon salt, ¾ teaspoon soda, 2 tablespoons shortening, ¼ cup sugar, 1 egg, well beaten, 1 cup bran, 2 tablespoons sour milk or buttermilk, 2 cups thinly sliced bananas (2 or 3 bananas).

Sift together the flour, salt and soda. Rub the shortening to a creamy consistency with the back of a spoon. Stir the sugar slowly into the shortening, and continue stirring until light and fluffy. Add egg, bran and milk. Mix and let stand while slicing bananas. Add banana and mix well.

Stir in dry ingredients, mixing only enough to dampen all the flour. Bake in well-greased muffin pans in a moderate oven (375 degrees F.) 30 to 35 minutes. Makes 6 large or 12 small muffins.

Note: The clipping ends with a short teaser for a Banana Salmon Salad, but that recipe is not on the clipping.

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Banana Bread

From: Mrs. J. A. Tallman, 25 Floral street, Shrewsbury

One-half cup butter, 1 cup sugar, 2 eggs, 1 teaspoon soda, ¼ cup nut meats, 3 bananas, crushed; 2 cups bread flour.

Cream butter and sugar, add beaten eggs and then flour and soda.

Add crushed bananas and nuts.

Place in greased bread pan and bake 30 minutes at 350 deg. F.

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Banana Bread (Mrs. Witham)

From: Mrs. Karl Witham, 55 Eastern avenue, Gloucester

1¾ cups flour, 2 teaspoons baking powder, ¾ teaspoon salt, ½ cup sugar, 2 eggs, 3 bananas mashed, ⅓ cup shortening, melted, ½ cup nuts chopped fine if desired.

Sift flour, measure; add baking powder, salt and sugar. Sift again. Beat eggs, add mashed bananas and melted shortening. Stir liquid ingredients into first mixture, blending only enough to moisten dry ingredients. Pour into greased loaf pan. Allow to stand 20 minutes before baking.

Bake in 350 degrees oven about 50 minutes.

Note: Witham).

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Best Ever Muffins (Rolled Oats)

From: Mrs. Lettie M. Tucker, Route 2, Lancaster, N. H.

At night, mix 1½ cups sour milk with 2 cups rolled oats. In the morning, add 1 beaten egg, ½ cup sugar, 1 cup flour, 1 teaspoon soda, ¼ teaspoon salt. Bake in gem pans.

If necessary to economize on sugar, use ½ cup or less of syrup instead of the same amount of sour milk.

Note: The last sentence is printed this way (syrup "instead of the same amount of sour milk"); it may be a misprint for sugar. No oven temperature is given.

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Blackberry Rolls (Four-Leafed Clovers, Baskets and Pin Wheels)

From: No credit on clipping

• 2 cakes yeast
• ¼ cup lukewarm water
• 1 cup milk
• ¼ cup melted shortening
• ½ cup sugar
• 1 teaspoon salt
• 2 eggs, beaten
• 5½ to 6 cups sifted flour

Soften yeast in lukewarm water. Scald milk, add salt, sugar and shortening, and cool to lukewarm. Add 2 cups of flour, beat well. Add softened yeast and eggs, blend thoroughly. Add remaining flour to make a soft dough. Turn out on a lightly floured board and knead until satiny. Place in lightly greased bowl, cover and let rise in warm place until doubled in bulk. Punch down. Divide dough in thirds.

Four-leafed clovers: Place a little sweetened blackberry puree in the bottom of greased muffin tins. Make small balls of dough and place 4 in each muffin tin. Pour a little more puree on top of each one. Let rise and bake.

Baskets: Roll pieces of dough between the hands to form long thin strands. Coil each strand into the bottom and up the sides of a greased muffin tin. Place puree in centre. Let rise and bake.

Pin wheels: Place puree mixture in bottom of greased shallow baking pan. Roll dough into rectangle, brush with melted shortening, sprinkle with sugar, and roll like a jelly roll. Cut roll in slices 1 inch thick. Place slices cut-side down in fruit mixture, let rise and bake.

Note: No baking time or temperature is given.

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Blueberry Muffins (Gold Medal)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

Light, tender muffins... starred with juicy fresh blueberries!

¼ cup shortening (part butter for flavor), ½ cup sugar, 1 egg, 1½ cups Gold Medal "Kitchen-tested" Flour, ½ teaspoon salt, 3 teaspoons baking powder, ½ cup milk, 1 cup fresh blueberries.

Method: Cream shortening, add sugar gradually, and cream well. Blend in well-beaten egg. Sift flour once before measuring. Sift flour, salt and baking powder together and add to creamed mixture alternately with milk. Fold in cleaned blueberries. Pour into well greased muffin pan, and bake.

Time: Bake 20 to 25 minutes. Temperature: 400° F., moderately hot oven. Amount: 12 muffins.

Note: The panel also has a Favorite Supper Menu (not transcribed).

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Brown Bread (Steamed in a Can)

From: No credit on clipping

One cup graham flour, 1 scant cup yellow meal, ½ cup white flour, 1 teaspoon salt, 1 tablespoon sugar, ½ cup molasses, 1 teaspoon soda dissolved in 1 cup sour milk, 1 cup warm water.

Mix all ingredients together and put in greased can ¾ full.

Then put can on a rack in a kettle ½ full of boiling water and keep boiling for 3 hours.

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Brown Bread (Steamed, with Corn Meal and Graham)

From: Mrs. John Merrill, Franklin, N. H.

1 cup white flour, ½ teaspoon salt, 1 cup graham flour, 1 cup molasses, 2 cups sour milk, 3 teaspoons soda (level), 1 cup corn meal, ½ cup raisins.

Sift soda and salt with flour. Mix with meal and graham flour, add molasses and sour milk. Mix well. Add raisins. Put into well-greased tins. Cover and steam 3 hours. This makes 2 large tins of bread.

Note: A few words at the right edge of the clipping were completed from context.

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Butter Fluffs (Refrigerator Rolls, Pillsbury's)

From: Pillsbury's Best Flour folder (Copyright 1942)

Makes about 20 medium rolls. Temperature: 425° F. Time: about 10 minutes.

1 cup scalded milk, 1 cake compressed yeast OR 1 package granular yeast, ½ cup butter (or half butter and half shortening), ½ cup sugar OR ⅓ cup strained honey, ½ teaspoon salt, 3 eggs, well beaten, 5 cups sifted Pillsbury's Best Enriched Flour, ⅓ cup softened butter.

1. Cool milk to lukewarm; add yeast; stir until dissolved.
2. Cream butter; add sugar gradually, beat well. Add salt.
3. Add eggs; beat well.
4. Sift flour once, measure; add to butter mixture alternately with milk mixture; beat well after each addition. Beat 2 to 3 minutes after adding last of flour.
5. Place in greased bowl; cover; let rise in warm place (80° to 85° F.) about 1 hour. Punch down; cover bowl with damp towel and waxed paper; tie securely. Store in refrigerator until needed.
6. About 2½ hours before baking, remove amount of dough needed from refrigerator.
7. Turn out on floured board; roll out ½ inch thick.
8. Spread half of softened butter on middle third of dough. Fold over one end of dough to cover butter; spread top of this fold with remaining butter; fold unbuttered dough over this; press edges together firmly.
9. Turn dough lengthwise, roll; fold as before (omitting butter). Repeat folding process again (omitting butter).
10. Cut 2-inch strips the length of dough. Twist ends of strip in opposite directions to make a coil.
11. Cut in pieces 2 inches wide. Place cut end up in greased muffin pans. (Dough should spread fanlike during baking.)
12. Cover; let rise until double in bulk (about 1½ hours).
13. Bake in hot oven until delicately browned.

Note: Shares a folder with Fresh-Yeast Bread and Dry-Yeast Bread. The folder is marked Copyright 1942, Pillsbury Flour Mills Co.

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Butter Horns

From: Mrs. B. Compton, Needham

Two yeast cakes, 3 tablespoons sugar, 1 tablespoon softened butter, 1 egg, a pinch of salt, 1½ cups flour, ⅓ cup warm milk.

Crumble yeast into warm milk, add beaten egg, sugar, butter and flour and pinch of salt. Mix well and let rise again. Roll out in pie shape. Cut like you would pie, spread lightly with butter and start from wide edge and roll—like a horn. Put in baking sheet or pan some distance apart and let rise until light and bake at 400 for 10 or 12 minutes.

If you have a sweet tooth, mix 2 tablespoons confectioners' sugar with a little water and spread lightly over hot rolls and let cool for a few minutes.

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Butterscotch Pecan Rolls (variation of Home-Made Yeast Bread)

From: Mrs. Doris C. Witham, 3 Silver street, Fairfield, Me.

Prepare as for Swedish rolls, omitting raisins or currants. Make a mixture of 4 tablespoons melted butter and ¾ cup brown sugar. Sprinkle ½ cup pecan meats in pan, add brown sugar mixture, place rolls on this. Let rise until double in bulk. Bake 25 minutes in oven 375 degrees and serve butterscotch side up.

Note: Uses the dough from Home-Made Yeast Bread on the same clipping.

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Cheese Biscuits

From: No credit on clipping

When you have a fire and are baking, try some cheese biscuits for a cooler summer evening. 2 cups flour; 3 teaspoons baking powder; 1½ teaspoons salt; ¼ teaspoon soda; ⅓ cup shortening; ⅔ cup grated cheese; ⅞ cup sour milk or buttermilk. (If sweet milk is used, omit the soda and add a teaspoon more baking powder.)

Sift and mix dry ingredients together. Work in fat with the fingers, knives or a pastry blender until the mixture is like a coarse meal. Stir in the grated cheese, add the milk and stir vigorously for 20 seconds. Toss the dough on a floured board and knead it for 20 seconds, roll or pat the dough into half inch thickness and cut out biscuits. Bake in a hot oven, 450 degrees, 13 to 15 minutes. Good with a mixed vegetable bowl salad and cold sliced meat.

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Cloverleaf Rolls (variation of Home-Made Yeast Bread)

From: Mrs. Doris C. Witham, 3 Silver street, Fairfield, Me.

Shape dough in tiny balls, brush with melted butter, place 3 in each section of round muffin pans. Let rise till double in bulk—bake 15 to 20 minutes in hot oven.

Note: Uses the dough from Home-Made Yeast Bread on the same clipping.

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Coffee Cake (Yeast)

From: "Blossom"

Scald 1 cup of milk. Cool ¼ cup of this to lukewarm and dissolve 1 yeast cake in it. Add to the scalded milk ½ cup shortening, ½ teaspoon salt and ⅓ cup sugar. When cold, add the yeast cake, and 1 beaten egg and 2 cups bread flour. Add more flour as needed to make dough that can be kneaded.

Let rise and when double in bulk cut down. Divide in two parts, form into round ball, and press out evenly in layer cake pans. Sprinkle with sugar and cinnamon, let rise, and bake.

Note: Credit is a pen name ("Blossom"). No baking time or temperature is given.

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Cracked Wheat Bread

From: Blanche Spann Pease, Atkinson, Nebr.

My Good Breads — Editor Recipe Section—For months I struggled along trying to achieve extra good bread. Sometimes it was good but many times it was merely indifferent. I have through weeks of experience learned to not let the dough rise too long. I allow it only to double its bulk. The art of handling it lightly has at last become mine. I measure my flour and have learned not to add too much. I use a hot fire the first 15 minutes of baking and then lower the temperature. I have received many compliments on my bread of late. I am inclosing four recipes which have always been dependable.

Liquid yeast (1 pint)

I make it with 1 cake dry yeast soaked in ½ cup lukewarm water, 1 potato, mashed, and water to make 1 quart, 1 tablespoon sugar. I add sugar to potato water. Cool to lukewarm before adding soaked yeast. I keep it in a warm place 12 to 16 hours before using. Stir well before using part of it. This is enough for four loaves of bread. To continue:

1 cup milk (scalded), 2 cups cracked wheat, ¼ cup dark corn syrup or brown sugar, 2 tablespoons fat, 2 teaspoons salt, 6 cups white and graham flour.

Pour hot milk over cracked wheat, sugar and fat in a bowl. Cool to lukewarm, add yeast mixture, graham and white flour to knead to a soft dough. Let rise to double, divide into loaves, roll into shape and put in greased pans to rise until half again as high. Bake one hour, first in hot, then in moderate oven.

Note: The yeast ferment made here is also used for the Oatmeal Bread and White Bread on the same clipping.

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Crusty Dinner Rolls

From: Pillsbury's Best Flour recipe card

Recipe makes 14 to 16. Temperature: 450° F., then 350° F. Time: 5 minutes, then 25 minutes.

• 1 cup milk
• ¼ cup butter
• 1½ tablespoons sugar
• 1½ teaspoons salt
• 1 cake compressed yeast
• ¼ cup lukewarm water
• 1 egg white, well beaten
• 3½ cups Pillsbury's Best Flour
• ¼ cup Pillsbury's Yellow Corn Meal

1. Scald milk, pour over butter, sugar, and salt; allow to cool to lukewarm.
2. Soften yeast in water; add to milk mixture with beaten egg white.
3. Add flour; mix well. Knead until smooth on lightly floured board.
4. Cover and allow to rise in warm place until double in bulk (about 1¼ hours).
5. Shape dough into long, narrow roll about 2 inches in diameter. Cut off with scissors into 2-inch pieces. Place far apart on baking sheet sprinkled with cornmeal.
6. Allow to rise until almost double in bulk (about 45 minutes). Score top of each roll twice with sharp knife, sprinkle with corn meal.
7. Bake in hot oven for 5 minutes, then reduce heat to very moderate and finish baking.

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Date and Nut Loaf (Graham)

From: "Mona"

One and one-half cups brown sugar, 1 teaspoon salt, 2 teaspoons soda, 3½ cups graham flour, 2 cups sour milk (or buttermilk), 1 pound dates, cut in pieces, 1 cup nut meats broken into pieces.

Mix all ingredients, turn into greased and floured pan and bake in a moderate oven one hour at 350°. Makes one large loaf.

Many brown breads and bran breads contain graham flour. To make graham muffins use ½ the flour required in recipe and add graham flour to make up the half taken out.

Hope you like these.

Note: Credit is a pen name ("Mona"). Shares a long clipping with Casserole of Breast of Lamb and Cheap Spice Cake.

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Dry-Yeast Bread (Pillsbury's, Four Loaves)

From: Pillsbury's Best Flour folder (Copyright 1942)

Makes four medium loaves. Temperature: 400° F. Time: about 35 minutes.

Yeast ferment (prepared the afternoon before baking): 1 cake dry yeast, ½ cup lukewarm water, 1 cup mashed potato, 1 tablespoon sugar, 2 cups (1 pint) potato water, 1½ cups lukewarm water.

1. Break yeast in ½ cup lukewarm water. Combine potato, sugar, potato water, and softened yeast; blend well.
2. Add remaining water; cover; set aside in warm place (80° F.) until next morning.

Dough: 4 teaspoons salt, 4 tablespoons sugar, 4 tablespoons shortening, melted, 12 cups (3 lbs.) sifted Pillsbury's Best Enriched Flour.

1. In morning add salt, sugar, and shortening to Yeast Ferment; stir to dissolve ingredients; mix well.
2. Add 4 cups flour; beat well. Add remaining flour to make soft dough.
3. Proceed as directed from Step 4 of Fresh-Yeast Bread method.

Note: Shares a folder with Fresh-Yeast Bread and Butter Fluffs. Step 3 refers to the Fresh-Yeast Bread recipe.

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Fluffy Hot Biscuits

From: Spry shortening recipe card (Good Housekeeping guaranteed)

Sift 2 cups sifted flour, 3 teaspoons baking powder, ¾ teaspoon salt. Cut in 5 tablespoons Spry fine. Add ⅔ cup milk; mix to soft dough. Knead lightly 20 seconds. Roll ½ inch thick. Cut biscuits and bake in very hot oven (450°F.) 12 minutes. Makes 12.

Note: Shares a card with Crisp, Spicy Molasses Cookies.

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Fresh-Yeast Bread (Pillsbury's, Four Loaves)

From: Pillsbury's Best Flour folder (Copyright 1942)

Makes four 1-lb. loaves. Temperature: 400° F. Time: about 40 minutes.

2 cups (1 pint) milk, scalded, 4 tablespoons sugar OR 3 tablespoons strained honey, 1½ tablespoons salt, 3 tablespoons shortening, 1 cake compressed yeast OR 1 package granular yeast, 2 cups (1 pint) warm water, 12 cups (3 lbs.) sifted Pillsbury's Best Enriched Flour.

1. Combine milk, sugar, salt, and shortening; stir until dissolved. Cool.
2. Soften yeast in a little water. Add yeast and remaining water to milk mixture.
3. Sift flour once, measure; add to yeast mixture; blend thoroughly.
4. Knead dough on a floured board until smooth and elastic (about 10 minutes).
5. Place dough in greased bowl; cover; allow to rise in warm place (80° to 85° F.) about 2 hours, or until dough retains impression of finger.
6. Punch down; fold over; cover; allow to rise in warm place until half as large as original size (about ½ hour).
7. Remove dough to floured board; flatten out. Divide in 4 pieces; mold into balls; allow to stand 15 minutes, closely covered. Shape in loaves.
8. Place in greased 9x4x3-inch bread pans; cover. Allow to stand in warm place till dough fills pan and center is well above top of pan (about 2 hours). Bake in hot oven. Store when cold.

Note: For quicker method, double the yeast; change rising time in Step 5 to 1½ hours, in Step 8 to 1¼ hours.

Note: Shares a folder with Dry-Yeast Bread and Butter Fluffs.

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Ginger Puffs

From: Mrs. Mary Russell, 554 West Side avenue, Jersey City, N. J.

Quarter cup melted shortening, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon baking powder, ½ cup molasses, ½ cup sour milk, ⅛ teaspoon salt, ½ teaspoon soda, ½ cup sugar.

Mix and sift dry ingredients. Stir in unbeaten egg, together with molasses and sour milk. Add melted shortening. Bake in greased muffin tins 20 minutes at 375 degrees. Serve warm with whipped cream.

Note: The egg is mentioned in the directions but not listed in the ingredients (as printed).

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Graham Bread (Large Loaf)

From: Mrs. Warren Holmes, 47 Lovell street, Portsmouth, N. H.

Very simple and delicious.

One-half cup of brown sugar creamed with 1 heaping tablespoon of shortening, 2 cups of sour milk, or 1 tablespoon of vinegar in two cups of sweet milk; 3 cups of fine graham flour, 1 cup of white all-purpose flour, 1½ teaspoons of salt; 1 teaspoon of cinnamon, 1 teaspoon of soda, 1 tablespoon of baking powder, 1 cup of raisins or chopped dates.

Nuts and grated rind of orange may be added for a change.

Mix all together and bake 1 hour or more in moderate oven. Rub top of loaf with butter. Wrap in wax paper to use day old. Grand sandwiches for young or old.

Note: The clipping is creased across the top; a few words there were read from context.

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Home-Made Yeast Bread

From: Mrs. Doris C. Witham, 3 Silver street, Fairfield, Me.

What is more delicious than home-made bread and rolls. Many good cooks think bread-making difficult but really it is very simple and I'm sure you will be successful if you follow this recipe and directions.

2 cups scalded milk, 3 tablespoons vegetable shortening, 2 tablespoons sugar, 1 tablespoon salt, 1 yeast cake (dissolved in ¼ cup lukewarm water), flour (about 6 cups).

Add melted shortening, sugar and salt to lukewarm scalded milk. Add dissolved yeast. Pour into large bowl. Add flour gradually, using sufficient to prevent dough from sticking to sides of bowl. Turn on floured board or cloth and knead until smooth and elastic. Return to bowl, cover and let rise till double in bulk. (Set in warm place.) Cut down with knife, remove to floured board and knead thoroughly. I slash dough with sharp knife occasionally to release air insuring a fine textured bread.

Shape as desired, brush with melted butter and place in pans. Pans should be half full. Cover with cloth, let rise till double in bulk and bake in hot oven 425 degrees Fahrenheit 15 minutes, then 25 to 30 minutes in oven 375 degrees Fahrenheit. Remove from oven, brush with melted butter, wrap in cloth until cool then in waxed paper.

Time required to mix and bake—about 5 hours. Two yeast cakes may be used—then 3 hours required. Yield—2 large loaves bread or 1 loaf bread and 18 rolls.

I use bread flour. This is made from hard wheat and is especially rich in two gluten-forming proteins.

Common failures in bread making

Bread with porous texture—full of large holes. This is because dough has risen too long.

If bread is heavy and soggy, dough has not risen sufficiently long.

A heavy streak found near bottom of loaf is caused by placing pans in too hot a place while rising.

Note: Variations (Cloverleaf, Orange, Swedish and Butterscotch Pecan Rolls) follow on the same clipping and are listed as their own recipes.

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Hot Cross Buns

From: Mrs. J. Morris, 111 Beaver St., North Adams

Dissolve 1 yeast cake and 1 tablespoon sugar in 1 cup milk (scalded and cooled to lukewarm). Add 1½ cups flour. Beat until smooth. Cover.

Let rise in a warm place. Add ¼ cup butter, creamed, ⅓ cup sugar, 1 egg beaten, 1¾ cups flour, ¼ cup raisins, 1 teaspoon salt.

Knead the dough and let rise again, then shape into buns, and place in greased pans. Bake until golden brown in medium oven. Then with a sharp knife cut a cross on top of each bun, and when buns are cold, fill cross with frosting, preferably put through a pastry tube, if you have one. The frosting is made with the stiffly beaten white of an egg mixed with sufficient powdered sugar to make stiff paste.

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Hot Ham Biscuits

From: "I'm Here Again's Sister"

Dear The Golden Key—A new sister, I believe, here is something for your G. B.

Make baking powder biscuit and cut size of a saucer. Roll about ½ inch thick before you cut. Now put a thin slice of minced or boiled ham on and spread with mustard, then put another biscuit on top. Put into oven and bake same as any biscuit. Serve hot by just buttering top. If any are left, they are nice for lunch box.

Will you send me something?

Note: Credit is a pen name ("I'm Here Again's Sister"). Shares a long clipping with Banana Gingerbread Layer Cake, Almond Icebox Cake and the recipes below it.

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Ice Box Rolls

From: Alma M. Fell, 78 Oak street, Greenwood

One cake compressed yeast, ½ cup sugar, 1 teaspoon salt, 2 cups water (slightly cooler than lukewarm), 1 egg, 7 cups sifted flour, 3 tablespoons butter.

Crumble the yeast in a bowl and add sugar, salt, and water. Add well beaten egg, then add half the flour and beat well. Add melted shortening and mix in the remainder of the flour. Let it rise double its bulk. Punch it down and cover tightly. Set it in the ice box. Use as desired.

To make rolls, remove the desired amount of dough and shape it into rolls. Let them rise to double their bulk and bake in a hot oven (425 degrees) 20 minutes.

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Lunch Rolls

From: Mrs. F. H. Pope, Hillsboro, N. H.

1 yeast cake, 1¼ cups milk, scalded and cooled; 1 tablespoon sugar, 2 tablespoons melted shortening, 4 cups sifted flour, 1 egg, 1 teaspoon salt.

Dissolve yeast and sugar in lukewarm milk. Add shortening and 2 cups flour. Beat thoroughly, then add egg well beaten, balance of flour gradually, and salt. When all the flour has been added, turn on board and knead lightly and thoroughly, using as little flour as possible. Place in well-greased bowl, cover, and let rise about two hours.

When light form into small biscuits the size of a walnut. Place 1 inch apart, in well-greased, shallow pans. Let rise until double in bulk—about half an hour. Brush with egg and milk, and bake 10 minutes in hot oven.

Nothing goes better with luncheon than a generous plateful of fresh, crusty rolls, and this receipt will enable you to start them as late as 9:30 a. m. and serve them warm and crisp at noon.

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Mary Ellis Ames' Dry-Yeast Bread Method

From: Pillsbury's Best Flour recipe card

Makes 4 medium (1-lb.) loaves. Temperature: 400° F. Time: about 35 minutes.

Yeast ferment (prepared the afternoon before baking): 1 cake dry yeast, ½ cup lukewarm water, 1 cup mashed potato, 1 tablespoon sugar, 2 cups (1 pint) potato water, 1½ cups lukewarm water.

1. Break yeast into the ½-cup lukewarm water; let stand to soften.
2. Combine potato, sugar, potato water, and softened yeast; blend well.
3. Add remaining lukewarm water. Cover; set aside in warm place (80° F.) until next morning.

Dough: 4 teaspoons salt, 4 tablespoons sugar, 4 tablespoons melted shortening, 12 cups (3 lbs.) Pillsbury's Best Flour.

4. In the morning add salt, sugar, and shortening to Yeast Ferment; stir to dissolve ingredients.
5. Add about ⅓ of the sifted flour; beat well. Add remaining flour to make a soft dough.
6. From this point on, follow directions for kneading, raising, shaping, and baking as given in recipe for bread made with fresh yeast.

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None Such Pinwheel Biscuits (Mince Meat)

From: Borden's None Such Mince Meat leaflet

1 (9 oz.) pkg. Borden's None Such Mince Meat and ½ cup water, boiled down,* 2 cups sifted flour, 3 teaspoons baking powder, ½ teaspoon salt, ⅓ cup shortening, ¾ cup milk, about; 3 tablespoons melted butter, cinnamon.

Sift together flour, baking powder and salt. Cut in shortening with a pastry blender or two knives, until mixture resembles coarse meal. Stirring with a fork, add enough milk to make a soft dough. Turn out on floured board; knead lightly for about ¼ minute. Roll into an oblong 14 inches long and ¼ inch thick. Brush with melted butter; spread with cooled mince meat. Roll lengthwise, as tightly as possible, jelly-roll fashion. Cut into 1-inch slices; place cut side down in greased muffin pans. Brush tops with melted butter; sprinkle with cinnamon. Bake in moderate oven (375°F.) about 30 minutes. Makes 14 pinwheels.

*Break mince meat into pieces. Add water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until mixture is almost dry. Cool. If 28-ounce jar or can of None Such Mince Meat is used, boil 15 minutes to condense.

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Nut Bread

From: Mrs. Franklin A. Clark, North Oxford, Oak Knoll

Two eggs (well beaten), 1 cup sugar, 2 level teaspoons salt, 2 cups graham flour, 2 cups sour milk, 2 teaspoons soda, 1½ cups white flour, 1 cup chopped walnut meat, 1 cup raisins.

Stir all together and bake in slow oven one hour. This makes two small loaves.

Try this recipe, it is delicious.—Lasell.

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Oatmeal Bread

From: Blanche Spann Pease, Atkinson, Nebr.

This is a new and delightful bread. It has a nutty flavor and a somewhat moist, springy texture. I use the same yeast ferment as given in the cracked wheat recipe and the same method. Use 2 cups oatmeal and all white flour instead of white and graham.

Note: Depends on the yeast ferment in the Cracked Wheat Bread recipe on the same clipping.

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Old Fashioned Sweetened Johnny Cake

From: No credit on clipping

One pint sour milk, 1 cup sugar, ½ cup shortening, 1 egg, 1 cup flour, 1 teaspoon soda, ½ teaspoon salt, nutmeg.

Stir in corn meal as thick as loaf cake.

Bake in a square in quick oven.

Eat hot with plenty of butter.

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One-Hour Rolls

From: Mrs. D. J. Marion, 135 Belmont street, Everett

Dissolve a yeast cake in ½ cup warm milk, 2 tablespoons sugar, 1 teaspoon salt, 1 beaten egg, 1 tablespoon butter, 2 cups flour.

Raise 20 minutes in warm place.

Shape into rolls and let stand 15 minutes.

Bake in hot oven.

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Orange Rolls (variation of Home-Made Yeast Bread)

From: Mrs. Doris C. Witham, 3 Silver street, Fairfield, Me.

Form dough in round balls, make indentation in top of each, place one teaspoon orange marmalade in this. Let rise till double in bulk. Bake in hot oven and while warm, ice with orange icing made by mixing a little melted butter, orange juice and a little grated rind to confectioner's sugar.

Note: Uses the dough from Home-Made Yeast Bread on the same clipping.

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Parker House Rolls

From: Katherine M'Govern, 11 North street, Haverhill

Put 3 pints flour in a pan. Make a hole in the flour and put in ½ cup yeast, 1 tablespoon sugar, 1 tablespoon butter, a little salt and 1 pint milk. When risen, mix and leave to rise again. After it has risen the second time, cut it into thin round biscuits. Spread over each a little melted butter, then fold over and put them in a pan. Spread a little melted butter on the top of each roll. When well risen bake in a quick oven.

Do not knead at all.

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Peanut Butter Bread

From: Mrs. J. A. Tallman, 25 Floral street, Shrewsbury

Sift together 2 cups flour, 3 tablespoons sugar, 4 teaspoons baking powder, and 1 teaspoon salt.

Add ½ cup peanut butter chopped in with a knife.

Add 1½ cups milk slowly.

Bake in a slow oven one hour.

Note: Part of a clipping headed "Breads"; the contributor's name appears at the bottom of the clipping.

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Peanut Butter Bread (Mrs. Witham)

From: Mrs. Karl Witham, 55 Eastern avenue, Gloucester

⅔ cup peanut butter, 4 tablespoons shortening, ½ cup sugar, 2 cups flour, 2½ teaspoons baking powder, ½ teaspoon salt, 1 beaten egg, 1 cup milk.

Cream shortening; add peanut butter and cream. Add sugar and cream thoroughly. Sift flour, measure and then sift with baking powder and salt. Add beaten egg to creamed mixture then add dry ingredients alternately with milk.

Bake in bread tin in moderate oven about 30 minutes. Makes delicious sandwiches spread with butter or marshmallow creme.

Note: The clipping has one credit at the bottom, shown here for both bread recipes. Witham).

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Pinwheel Biscuit

From: Mrs. Ethel M. Bump, Plymouth, N. H.

Two cups flour, 4 teaspoons baking powder, little salt, 2 tablespoons sugar. Sift together, then add 3 tablespoons lard or butter, ¾ cup melted milk, ½ cup chopped raisins. Roll ¼ inch thick and brush with melted butter and cinnamon. Roll like jelly roll, cut off pieces 1 inch in thickness. Bake in hot oven 15 minutes. These are delicious with hot chocolate.

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Quick Butterscotch Rolls

From: C. J. Donahue, 53 Marshall street, Needham

Two cups bread flour, 1 teaspoon salt, ¾ cup milk and water mixed, 5 teaspoons baking powder, 3 tablespoons shortening; butter, brown sugar, pecans, or peanut butter may be used.

Sift flour, baking powder and salt together. Work in shortening thoroughly and add milk and water mixture to make soft dough. Mix thoroughly and toss on a floured board, pat out dough to ¼-inch thickness. Brush thickly with melted butter and sprinkle heavily with brown sugar. Cover with broken pecans and roll and place close together on a buttered baking pan. Bake in hot oven 450 degrees Fahrenheit for about 15 to 20 minutes.

Note: Baking powder is printed as 5 teaspoons; transcribed as printed (looks high for 2 cups of flour, so possibly a misprint in the original).

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Refrigerator Rolls

From: Mrs. Alice T. Hardy, 425 Blossom street, Fitchburg

(Delicious with summer salads, jellies, jams)

One yeast cake, ½ cup lukewarm water, ⅔ cup shortening, ½ cup sugar, 1 teaspoon salt, 1 cup mashed potatoes, 1 cup scalded milk, 2 eggs, well beaten, 6 cups flour (to make stiff dough).

Dissolve yeast in lukewarm water; add shortening, sugar, salt and mashed potatoes to scalded milk. When cooled add yeast. Mix thoroughly and add eggs. Stir in enough flour to make stiff dough. Turn out on slightly floured board and knead well. Put into bowl large enough to allow for slight rising. Rub with melted butter, cover tightly, and place in refrigerator till wanted.

About an hour before baking pinch off dough, shape into rolls, cover and let rise till light.

Bake in hot oven, 425, 15 to 20 minutes.

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Swedish Rolls (variation of Home-Made Yeast Bread)

From: Mrs. Doris C. Witham, 3 Silver street, Fairfield, Me.

Roll dough ¼ inch thick. Spread lightly with softened butter, brown sugar, cinnamon and ½ cup seedless raisins or currants. Roll up like jelly roll, cut in ¾ inch slices and place in pan. Let rise until double in bulk—bake 20 minutes in oven 400 degrees F.

Note: Uses the dough from Home-Made Yeast Bread on the same clipping.

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White Bread

From: Blanche Spann Pease, Atkinson, Nebr.

1 pint yeast ferment, 2 tablespoons sugar, 1½ teaspoons salt, 2 tablespoons melted and cooled fat, 6 cups sifted flour.

This makes two loaves. Mix in a bowl, adding yeast, sugar and shortening to flour and salt. Knead lightly until dough is smooth and elastic. Let rise until just double, punch down, let rise again. Make into loaves, let rise until doubled. Bake 50 minutes—first 15 minutes in hot oven, then reduce heat.

Bran bread is made by adding about 2 cups of bran—omit two cups of flour. Raisins are a delicious addition.

Note: Depends on the yeast ferment in the Cracked Wheat Bread recipe on the same clipping.

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Whole Wheat Muffins

From: Mrs. Ed. Hoyt, 222 Bridge street, Manchester, N. H.

1½ cups whole wheat flour, ¾ cup white flour, 1 cup sour milk, 1 teaspoon baking powder, ½ teaspoon soda, ⅓ cup molasses, 1 teaspoon melted shortening, 1 egg well beaten.

Combine the milk, molasses and egg, sift the dry ingredients together and add to the above, then add the shortening. Mix all together until smooth and well blended. Bake muffins in a hot oven, 425 degrees, for 20 minutes.

Try these on your family!—Lasell.

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Angel Cake

From: Kathryn A. Cassidy, 66 Glendale street, Everett

Beat 6 egg whites after adding a pinch of salt. Add 1 cup of sugar, and beat until stiff. Sift 1 cup flour and 1 teaspoon baking powder, four times and add to the egg whites. Flavor with ½ teaspoon almond and 1 teaspoon vanilla extract, and bake 45 minutes in a moderate oven.

Icing

Beat white of 1 egg until stiff. Add 1 cup sugar, and 5 tablespoons water. Put it in a double boiler and continue beating until thick. Remove from fire, and add 1 teaspoon marshmallow creme and ¼ teaspoon each of almond and vanilla extract.

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Ann Pillsbury's Church Supper Cake (Short-Cut Method)

From: Pillsbury's Best Flour recipe card (Ann Pillsbury)

Short-cut method. You'll make superb cakes in a hurry—with Ann Pillsbury's streamlined recipes developed especially for the new, faster Pillsbury's Best.

Faster mixing—faster making—a "Plain Jane" cake with party manners. Streamlined method. Bake at 350° F. for 50 to 55 minutes. All ingredients must be at room temperature. Makes 15x8x2-inch cake or 10x10x2½-inch cake.*

Sift together: 2½ cups sifted Pillsbury's Best Enriched Flour, 4½ teaspoons double-acting baking powder (or 6¾ teaspoons single-acting), 1 teaspoon salt, 1½ cups sugar.

Add: 1 tablespoon grated orange rind, ¾ cup vegetable shortening, ¾ cup milk.

Beat: for 2 minutes until batter is well-blended and glossy. (If electric mixer is used, beat at medium speed for same period of time.)

Add: ½ cup milk, 3 eggs, 1 teaspoon vanilla.

Beat: for 2 minutes.

Pour: into lightly greased 15x8x2-inch pan or 10x10x2½-inch pan.

Bake: in moderate oven (350° F.) for 50 to 55 minutes. Cool.

Frost: as desired.

\If desired, this cake may be baked in three, 8-inch layers at 350° F. for 30 to 35 minutes.*

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Applesauce Cake (Recipe of the Day)

From: No credit on clipping

• 1 cup sugar
• ½ cup shortening
• 1 cup applesauce (warm)
• 1 teaspoon soda
• 1⅔ cups flour, sifted
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup raisins, floured

Cream sugar and shortening; add applesauce in which soda has been dissolved; add flour and spices and salt sifted together, and lastly floured raisins. Turn into a greased loaf tin and bake in a moderately slow oven (325 degrees Fahrenheit) about 45 minutes. Makes one loaf. Keeps moist a week if stored in closely covered cake box.

Note: A few word endings at the right edge of the photo were completed from context.

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Banana Gingerbread Layer Cake (Banana Ginger Shortcake)

From: "Gab-lette"

Dear Teasingly Plump—A wrong guess. I gather from your letter that you live in dear old Massachusetts. I don't know any people outside of Massachusetts, but it seems to me that people are the same the world over. I once spent several exciting and different days in Vermont when a wee youngster of 7 or 8.

About my pen picture, I'll try my best. I'm 19, 5 feet, and weigh 98 pounds. I have blue eyes and red hair, that shade which is so often called strawberry blonde. I wear my hair cut short with a natural curley wave, parted in the middle. I hate to admit it but I have freckles in the Summer, because of such a light complexion. Perhaps I'm a meenie but I'm going to tempt you with this scrumptuous dessert. Declare a holiday and try it at least once.

Banana Ginger Shortcake

One-third cup sugar, 2 eggs (save 1 white), ½ cup shortening, ¾ cup molasses, 2 cups flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ginger, 2 teaspoons cinnamon, ½ teaspoon cloves, 1 teaspoon soda, ¾ cup boiling water.

Blend sugar, eggs, and shortening. Stir in molasses. Sift flour, baking powder and salt, and spices; add to first mixture, stirring lightly. Do not try to mix smooth. Dissolve soda in boiling water and add to batter. Stir briskly until smooth. Pour into 2 layer pans. (I always line mine with waxed paper). Bake in moderate oven (350°) about 30 minutes.

Serve with banana cream filling. Beat 1 cup whipping cream and 1 egg white with 2 tablespoons sugar and ¼ teaspoon ginger. Slice 3 or 4 bananas. Use cream and bananas as between layers and on top.

This recipe for gingerbread is good without the bananas and cream.

Hope you try it and write to me.

Note: Credit is a pen name ("Gab-lette"). The recipe runs from the bottom of the left column into the top of the next column.

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Beautiful Cake

From: Mrs. A. R. Stoddard, 38 North St., Milford, N. H.

Break 2 eggs in cup, fill with cream. Place in mixing bowl and add 1 cup sugar, a little salt, 1½ cups flour, 1 even teaspoon cream of tartar and ½ teaspoon soda, 1 teaspoon vanilla. Beat well and bake.

Note: No baking time or temperature is given.

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Best Ever Fruit Cake

From: Mrs. H. E. Chrisman, Scottsbluff, Nebraska

Editor Cookery Page—It is not too soon to be thinking of the goodies for Christmas, and I always bake my fruit cakes in November. Here are some good recipes:

¼ pound citron, ¼ pound lemon peel, ¼ pound orange peel, ½ pound candied cherries, ½ pound nut meats, ½ pound dates, ½ pound candied pineapple, 1 teaspoon baking powder, 6 tablespoons fruit juice (grapefruit, orange, grape or other juice), ½ pound raisins, ¼ pound dry cocoanut, ½ pound (1 cup) shortening, ½ cup sugar, ½ cup honey, 5 eggs, ½ pound (2 cups) flour, 1 teaspoon allspice, ½ teaspoon nutmeg, ½ teaspoon cloves, 1 teaspoon salt.

Shred the peel, halve the cherries, nut meats and dates. Cut the pineapple in pieces the size of almonds. Chop the cocoanut very fine. Dredge the fruit thoroughly in ¼ cup or more of the flour. Sift the remaining with the dry ingredients. Cream the shortening with the sugar, and add the honey. Stir in the eggs, well beaten. Add the dry ingredients and the fruit juice alternately, blending thoroughly. Pour batter over the floured fruit, and mix until all the fruit is well covered with batter. Line oiled baking tins with 2 layers [of] waxed paper, allowing ½ inch of paper to extend above all sides of the pan. Pour all the batter into pans lightly; do not flatten. Bake in a slow oven (250 degrees) for 4 hours. This recipe makes five pounds of fruit cake.

Place a flat pan containing 2 cupfuls of water in the bottom of the oven while baking the cake. This is done because experiments have shown that the cakes baked in the oven with water have greater volume, a better appearance, a more moist texture, and a smooth, shiny glaze, which makes it unnecessary to add an extra glaze.

Good.—Lasell.

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Brown Sugar Spice Cake with Baked Icing (Gold Medal)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

A delightful blend of flavors... spices and brown sugar! The nut-sprinkled meringue topping is baked right on this easy, fluffy, quickly made cake!

[¼] cup shortening, 2 cups brown sugar, 2 whole eggs and 2 egg yolks, 2½ cups Gold Medal "Kitchen-tested" Flour, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup sour milk.

Topping: 2 egg whites, [½] cup broken nut meats, 1 cup brown sugar.

Method: Cream shortening, add sugar gradually, and cream thoroughly. Add whole eggs to egg yolks and beat well; then beat into creamed mixture. Sift flour once before measuring. Sift flour, spices, soda, baking powder, and salt together. Add to creamed mixture alternately with sour milk. Pour into greased and floured pan. Beat remaining egg whites until they hold a point. Add brown sugar gradually, beating it in. Spread on top of cake batter, sprinkle with nuts, and bake. (A wooden pick or straw plunged into center of cake should come out clean when cake is done.)

Time: Bake 45 minutes. Temperature: 350° F., moderate oven. Size of pan: 8¼ x 12¼ inches. Note: For ½ the recipe, use an 8-inch square pan. Bake 35 minutes.

To check before publishing: the shortening amount and the nut amount in the topping are hard to read (bracketed). Shares a folder panel with Vanilla Ice Cream.

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Cheap Spice Cake (Boiled Raisin)

From: "Busy Fingers"

Dear Lily of the Valley—I sent you a thank you note for your suggestion for covering my parlor set, but I didn't see it in print. I have moved since I last wrote to the column and have a nice apartment now. I have not decided just what I'll use to cover my furniture, but will tell you when I do. I enjoy your letter to the column very much and never miss a day reading the Globe.

Here is a grand spice cake recipe I should like you to try:

Two cups brown sugar, ⅔ cup shortening, 3 cups seeded raisins, 2 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon cloves, ½ teaspoon mace, ½ teaspoon nutmeg, 2 teaspoons baking soda, 4 cups flour, 1 teaspoon baking powder, 2 cups water, 1½ cups chopped nut meats.

Put shortening into saucepan; add sugar, water, raisins, salt and spices; boil for three minutes.

Cool and when cool, add flour, baking powder, soda, dissolved in warm water and nut meats.

Mix well and turn into a well-greased and floured cake tin and bake in a slow oven 1½ hours.

I often make two small cakes and eight cupcakes from this recipe and then you don't need to cook as long.

Note: Credit is a pen name ("Busy Fingers"). Shares a long clipping with Casserole of Breast of Lamb and Date and Nut Loaf.

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Christmas Fruit Cake (8 pounds)

From: Martha Lee, "News for Modern Women: Food"

Don't wait until you feel the first soft snow flake to plan your Christmas fare—Christmas baking must be done weeks ahead of Christmas shopping if fruit cakes are to be all rich and ripe the way they should. This year fruit cakes are going to be a special treat for everyone, and they'll be more acceptable than ever as Christmas gifts.

Bake them in oven-proof glass custard cups or loaf pans and make a double gift that way. Those new glass measuring cups with the gay red markings would be lots of fun filled with fruit cake and trimmed with red ribbon and a sprig of holly.

Of course, if we were entirely dependent on imports of foreign cane sugar, we wouldn't dare to even think of baking any kind of cake, but fortunately we are not. This year the beet sugar industry hopes to produce almost 2,000,000 tons of beet sugar. That's enough sugar to supply the full eight-ounce household ration of everybody in the country for a whole year—and that means we can still bake once in a while, turning our kitchens into the fragrant places that are mixed with every memory of "home."

Don't worry if you do not seem able to get some of the ingredients called for in the recipe. Fruit cake is a very flexible affair you know. In fact you can vary spices or fruit combinations just as you like to suit either preference or necessity. Just keep the total amount of fruit approximately the same in proportion to the basic ingredients such as flour, eggs, shortening and liquid to insure a cake of equal richness.

Christmas Fruit Cake

• 1 lb. seeded raisins, chopped
• 1 lb. currants
• ½ lb. figs, sliced
• ½ lb. pitted dates, sliced
• ½ lb. almonds, blanched and sliced
• ½ lb. citron, sliced
• ¼ lb. candied cherries, sliced
• ¼ lb. candied pineapple, sliced
• ¼ lb. candied grapefruit peel, sliced
• ¼ lb. candied orange peel, sliced
• ½ [lb.] cup grape juice, wine or brandy
• 3 cups sifted all-purpose flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• ½ teaspoon soda
• 1½ teaspoons nutmeg
• 1½ teaspoons cinnamon
• 1½ teaspoons cloves
• ½ teaspoon mace
• ½ teaspoon allspice
• 1½ cups shortening
• 1½ cups beet sugar
• 6 eggs
• 1 cup cold coffee
• ½ cup molasses

Mix together fruit and almonds. Pour brandy or fruit juice over and mix well. Cover and let stand overnight. Next day, mix and sift flour, salt, baking powder, soda and spices. Add to the fruit mixture, blending thoroughly. Cream sugar and shortening until fluffy, add well beaten eggs. Mix coffee and molasses together and add to creamed mixture alternately with the flour and fruit mixture, blending well after each addition.

Have baking pans ready prepared and well lined with wax paper. Pour in batter, smoothing carefully into corners. Bake at 250 deg. F. for 2 to 4 hours depending on size of pans. This recipe makes 8 pounds of fruit cake.

To test: Cake is done when gentle pressure of finger tip leaves no imprint or when toothpick or wire tester stuck in the middle comes out clean.

Allow to stand in pan for two or three minutes before turning out to cool. When quite cold, wrap in wax paper and store in air-tight tins for several weeks before cutting.

Note: The liquid line is printed "½ lb. cup grape juice, wine or brandy" (an apparent printing slip). A wartime note at the bottom asks readers to save waste kitchen fats.

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Cinnamon Cake (Boiled Raisin)

From: Miss Dorothy Winchenbach, Hayes st., Framingham

Boil together for about 5 minutes 2 cups water, 2 cups brown sugar, 1 teaspoon cinnamon, 2 tablespoons butter, ¼ teaspoon salt and 1 lb. seedless raisins.

Let the boiled mixture get cold, then add 3 cups of flour and 1 teaspoon baking soda that has been dissolved in a little warm water. Bake 50 minutes.

Note: The house number in the address is torn off.

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Cream Pie

From: Mrs. Percy D. Berry, Lamartine street, Jamaica Plain

Two well beaten eggs, 1 cup sugar, 2 heaping teaspoons butter, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 cup milk, 2 cups flour, 1 teaspoon vanilla.

Cream sugar and butter thoroughly. Add beaten eggs, then flour which has been sifted with soda and cream of tartar.

The milk can be added gradually with the flour.

Grease two straight edged pie plates, then flour them.

Cook in a medium oven about 15 minutes.

Turn out and cool and fill with cooked cream filling.

It can be topped with whipped cream or a thin icing of chocolate.

This recipe has been in our family for two generations and is a favorite at church suppers.

Note: The street number in the address is smudged (looks like 258) and is left out here.

Note: Baked as two layers in pie plates and filled with cream filling.

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Creole Fruit Cake

From: Erminnie Henderson, 21 D street, Whitinsville

½ cup butter, ¾ cup sugar, 3 eggs, 1 cup flour, 1 teaspoon baking powder, 1 teaspoon nutmeg, 1 tablespoon lemon juice, 1 cup currants, 1 cup raisins, ½ cup citron peel, 1 teaspoon cinnamon, ½ teaspoon cloves, 2 tablespoons brandy, ½ tablespoon grated lemon rind.

Cream butter, add sugar; when creamy add eggs well beaten, and remaining ingredients. Bake in an angel cake pan about two hours.

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Crisco Breath O' Spring Cake

From: Crisco recipe card

Even a beginner can save about half the mixing time! Don't worry if you've never made a cake this way before. Measure ingredients exactly... follow the simple directions carefully... be sure to use Crisco. Only with Crisco can we promise you a better cake on every count!

Measure into mixing bowl: 2 cups cake flour (sifted before measuring), 1⅓ cups sugar, ½ cup Crisco, 1 teaspoon salt, ⅔ cup milk.

Beat vigorously by hand or with mixer (medium speed) 2 minutes.

Now quickly stir in (yes, all by itself): 3 teaspoons baking powder.*

Add: 2 eggs (unbeaten), ⅓ cup milk, 1 teaspoon vanilla.

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth and thin. Pour into 2 shallow 9" or deep 8" layer pans which have been rubbed with Crisco and dusted with flour. Bake in moderate oven (375°F.) about 25 minutes, or until baked. Frost with your favorite boiled icing and decorate with candy flowers. All measurements level.

*Double-action or phosphate type (Calumet, Davis, Rumford, Clabber Girl, etc.). With tartrate type (Royal, etc.) use 4 teaspoons.

Note: The card ends with an offer for a 64-page Crisco cook book (not transcribed in full).

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Cup Cakes (Sour Milk)

From: Maude E. Tilton, 21 Highland street, Reading

One cup brown sugar, 1 tablespoon butter, 1 cup sour milk, ¾ teaspoon soda, 2 cups flour, 2 teaspoon baking powder, ¼ teaspoon salt, ½ cup raisins.

Flavor either with 1 teaspoon vanilla or ¼ teaspoon cinnamon.

Note: No baking time or temperature is given on the clipping.

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Daffodil Cake for Easter

From: "Blossom"

Requested by several readers—

Yellow part: Beat the yolks of 5 eggs until thick. Add 3 tablespoons cold water and beat again. Add gradually ½ cup sugar and beat again. Then fold in ½ cup flour sifted with 1 teaspoon baking powder and 1 tablespoon cornstarch. Add 1 teaspoon vanilla.

White part: Beat the whites of 5 eggs with a pinch of salt until foamy. Add ½ teaspoon cream of tartar and beat until it piles up. Fold in ½ cup sugar, a little at a time, then ½ cup flour folded in, 1 teaspoon vanilla.

Put yellow part on the bottom of an angel-cake pan, white part on top. Frost with seven-minute frosting.

Note: Credit is a pen name ("Blossom"). No baking time or temperature is given.

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Delicious Health Cake

From: Mrs. Mildred Claunch, Box 1172, Hendersonville, N. C.

(Recently originated—never before in print.)

Beat 3 eggs stiff and add 1 cup brown sugar, 1 cup graham flour, 1 teaspoon baking powder, 1 cup stoned dates cut in bits and 1 cup broken walnuts—1 teaspoon vanilla if desired.

Mix all ingredients in order given and bake 20 to 30 minutes in shallow pan in moderate oven. Cut in squares when cold. Children love it and grown folks never fail to ask for a second piece.

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Devil's Food Cake

From: "Just Found Out"

Dear Emerald Pool—Have been wondering where you were. So glad to know you are still writing. Will you send me a pen picture? Here is a devil's food cake:

One and one-half square chocolate, 2 tablespoons butter. Melt together; put into bowl 1 cup sugar, 1 egg, 1¾ cups pastry flour, 1 teaspoon soda, 1 cup milk, pinch salt, vanilla. Mix together, then add melted chocolate and butter and beat for 2 to 3 minutes.

Hope you like it.

Note: Credit is a pen name ("Just Found Out"). No baking time or temperature is given on the clipping.

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Devil's Food Cake (Layers)

From: No credit on clipping

Cream ½ cup butter or other shortening until fluffy, add 2 cups granulated sugar and combine thoroughly.

Beat 2 eggs and blend into the creamed mixture.

Stir in ½ cup buttermilk.

Sift together 2 cups cake flour, 1 teaspoon soda, and ¼ cup cocoa and combine with the first mixture.

Stir in 1 cup hot water and flavor with 1 teaspoon vanilla.

Bake in layers in a moderate oven 25 to 30 minutes.

Cover thickly with white frosting.

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Devil's Food Loaf (with Coffee Frosting)

From: Spry shortening recipe card

• 2 ounces chocolate, melted
• ¼ cup boiling water
• 1 teaspoon soda
• ½ cup Spry
• ½ teaspoon salt
• ⅓ cup thick sour milk
• 1 teaspoon vanilla
• 1 cup sugar
• 2 eggs, unbeaten
• 1 teaspoon baking powder
• 1⅓ cups sifted flour

Mix chocolate, boiling water and soda. Let stand while cake is being made. Blend Spry, salt and vanilla. Add sugar gradually and cream well. (Done in a twinkling with triple-creamed Spry.) Add eggs, singly, beating well after each addition. Sift baking powder with flour 3 times. Add flour to creamed mixture, alternately with sour milk, mixing after each addition until smooth. Add cooled chocolate mixture and blend. Bake in Spry-greased 8 x 8 x 2-inch pan in moderate oven (350° F.) 50 to 60 minutes. Spread Coffee Frosting on top and sides of cake.

Coffee Frosting

2 tablespoons Spry, 1 tablespoon butter, ¼ teaspoon salt, ½ teaspoon vanilla, 2½ cups sifted confectioners' sugar, 3 tablespoons hot coffee beverage (about).

Blend Spry, butter, salt and vanilla. Beat in ½ cup sugar. Add hot coffee, alternately with remaining sugar, beating well after each addition. Beat until thick enough to spread.

(All measurements in these recipes are level.)

To check before publishing: a few small fractions on the card (the boiling water, sour milk and flour amounts) are blurry in the photo.

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Dusty Fruit Cakes (Baked in Custard Cups)

From: No credit on clipping

One-half cup cooked prunes, 2 cups seedless raisins, ½ cup cut citron, ¼ cup candied cherries, ½ cup orange peel, ⅔ cup butter, 1 cup sugar, 3 eggs, 2 cups flour, sifted; ¼ teaspoon soda, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon ginger, 1 teaspoon mace, ½ teaspoon allspice, ½ teaspoon cinnamon, 1 tablespoon cocoa, ¾ cup coarsely chopped walnut meats, 1 teaspoon vanilla extract, 1 teaspoon almond extract, almonds and cherries for top decoration.

Pit and slice prunes. Rinse raisins, drain and dry on a towel. Rinse citron, cherries and orange peel; drain and dry on a towel before cutting.

Cream butter; add sugar and cream thoroughly. Add beaten eggs and mix. Add flour sifted with soda, salt, pepper, spices and cocoa and beat.

Add prepared fruits, peel, nuts and flavorings; blend fruit in well. Pour into 12 well greased 5-ounce glass custard cups; decorate with almonds and cherries or as desired.

Bake in a slow oven, 275 degrees F., about two to two and one-quarter hours or until fruit cakes are well browned.

Ever use a pure, mild-flavored salad oil as the shortening in your favorite fruit cake recipe? It's the new and modern way to achieve the utmost in flavor in this time-honored food which has been a favorite for generations.

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Dutch Apple Cake

From: No credit on clipping

One pint flour, one-half teaspoon salt, one-half teaspoon soda, one teaspoon cream of tartar (three level teaspoons baking powder may be used instead of soda and cream of tartar), one-fourth cup butter, one egg, one scant cup milk, four sour apples, two tablespoon sugar.

Mix dry ingredients in order given; rub in the butter; beat egg and mix with milk, then stir into dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking pan. Cut apples into eighths and lay them in rows on top of the dough and press them in slightly. Sprinkle with sugar and cinnamon, and bake in a hot oven 20 or 30 minutes. Serve with lemon sauce.

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Dutch Apple Cake (Recipe of the Day)

From: No credit on clipping

• 1½ cups sifted flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ cup shortening
• 1 egg yolk
• 2 tablespoons milk
• 4 cups sliced apples

Mix and sift dry ingredients. Work in shortening with pastry blender or two knives until shortening is well mixed with flour. Stir in egg yolk mixed with milk. Line 8-inch square pan with the mixture and cover with apples. Cover apples with following mixture:

• ¾ cup sugar
• 1½ tablespoons flour
• 2 tablespoons butter
• ¼ teaspoon salt

Mix ingredients well and spread over apples. Bake cake in moderate oven (400 degrees F.) 1 hour. Serve hot with cream. Serves 6 to 8.

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Favorite Chocolate-Frosted Cake (Crisco)

From: Crisco recipe card

½ cup Crisco, 1 cup sugar, 2 eggs, ½ teaspoon salt, 1 teaspoon vanilla, 2 cups cake flour, 2½ teaspoons baking powder, ⅔ cup milk.

Cream together Crisco, sugar, eggs, salt and vanilla. Sift flour with baking powder twice. Add flour mixture alternately with milk (about ⅓ of each at a time). Pour into two "Criscoed" and floured layer pans (8-inch size). Bake in moderately hot oven (375° F.) 35 minutes.

Chocolate Cream Frosting

Cut 4 squares chocolate in small pieces. Mix with 1½ cups brown sugar, ½ teaspoon salt, ¾ cup water, ¼ cup Crisco. Bring to a boil; boil 5 minutes. Remove from heat; cool to lukewarm. Add enough sifted confectioners sugar to spread. Beat in 1 teaspoon vanilla. Spread between layers and over cake.

All measurements level.

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Foundation Cake

From: Mrs. M. Tanner, 3 Creighton street, Halifax, N. S.

Cream together 1 cup white sugar and [½?] cup butter; add 2 eggs (unbeaten), [¾?] cup milk, 1 teaspoon vanilla and 1½ cups flour, sifted, with 2 teaspoons baking powder, a pinch salt, ½ cup cornstarch.

This is a good foundation for layer or plain cake, with any desired filling or icing. If baked in two layers, bake [15] minutes in a moderate oven; if in one layer, bake 30 minutes.

To check before publishing: the left edge of the clipping is torn, so the butter amount (½ or ¼ cup), the milk amount (¾ cup?) and the two-layer baking time (15 minutes?) are partly missing. Bracketed values are best guesses.

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Fruit Cake (with Raisin Water)

From: No credit on clipping

• 1½ cups sugar
• ½ cup shortening
• 2 eggs
• 3 cups flour
• 1 cup raisin water
• 1 tablespoon cinnamon
• ½ teaspoon cloves
• ¼ teaspoon allspice
• 2 teaspoons soda
• 1 lb. raisins
• 1 teaspoon lemon extract

(Candied orange peel, citron and nuts may be added to make it richer)

Boil raisins, barely covered with water, until soft. Drain off the water to be used for the liquid in the cake. Cream shortening and sugar and add eggs. Beat well. Mix dry ingredients together and add alternately with the raisin water. Bake in a moderate oven for 1 hour. This makes two loaves.

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Fudge Cake (with Brown Sugar Frosting)

From: Mrs. Earl Robbins, Chathamport

Two cups brown sugar, ½ cup butter, 2 eggs, ½ teaspoon salt, ½ cup sour milk, 1 teaspoon soda, 2 cups pastry flour, 2 squares chocolate.

Cream butter, add sugar and egg yolks beaten well. Dissolve soda in sour milk and add also. Melt chocolate in ½ cup hot water and add the flour. Last of all fold in the 2 eggs while beaten.

Frosting for Fudge Cake

White of 1 egg, 1 cup brown sugar, [4?] tablespoons cold water.

Put sugar and water together and boil until syrup threads. Remove from fire and pour over beaten egg white. Add 1 teaspoon vanilla and beat until thick and cool enough to spread.

To check before publishing: the number of tablespoons of cold water in the frosting is cut off at the line break. No baking time or temperature is given.

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Fudge Cake (with Chocolate Icing)

From: No credit on clipping

One-half cup fortified margarine, ½ teaspoon salt, 1 cup sugar, 2 eggs, 2 squares melted chocolate, 1⅔ cups flour, 2 teaspoons baking powder, ½ teaspoon vanilla, ½ cup milk.

Cream together margarine, sugar and salt. Stir in melted chocolate and beaten eggs. Sift flour, salt and baking powder together and add alternately with milk. Add vanilla. Bake in two layers (8-inch) or square flat cake pan (9-inch) in a moderate oven (350 degrees F.) for 20 to 25 minutes. Ice with chocolate icing (recipe below), and sprinkle top with coarsely chopped nuts.

Chocolate Icing

Two tablespoons fortified margarine, 1 egg yolk, 2 squares melted chocolate, 1½ cups confectioners sugar, ¼ teaspoon salt, 2 tablespoons cream.

Blend margarine, salt and egg yolk together. Add melted chocolate. Stir in sugar, beating to a spreading consistency.

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Gold Medal Wellesley Fudge Cake (with Chocolate Fudge Icing)

From: Gold Medal Flour recipe card

Cake

½ cup shortening, 1½ cups sugar, 2 eggs, 2 cups Gold Medal "Kitchen-tested" Flour, 1 teaspoon soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup sour milk, ½ cup cocoa, ⅓ cup hot water.

Method: Cream the shortening, add the sugar and cream thoroughly. Add the well-beaten eggs. Sift the flour once before measuring. Mix and sift the flour, soda, baking powder and salt together, and add to the first mixture alternately with the sour milk. Mix the cocoa and hot water to form a smooth paste and add to the cake batter. Pour into greased and floured tins and bake.

Time: Bake 30 to 40 minutes. Temperature: 350°F., moderate oven. Amount: 12 servings. Size of pan: Two 8-inch layer cake tins.

Chocolate Fudge Icing

2 squares chocolate (2 oz.), 1½ cups sugar, ½ cup water, 1 tablespoon butter, ¼ teaspoon cream of tartar or 1 tablespoon light corn syrup, 1 teaspoon vanilla, 2 tablespoons thick cream.

Method: Cut the chocolate in small pieces. Combine with the sugar, water, butter and cream of tartar. Stir to mix thoroughly. Place on fire and without stirring, cook to 234°F., very soft ball stage. Remove from fire and let stand until perfectly cold. Add vanilla and beat until thick enough to hold its shape. Thin slightly with heavy cream so that it will be of the right consistency to spread. Spread between layers and over top and sides of cake.

Note: ½ cup chopped nuts may be added to this icing, if desired.

Note: The top edge of the clipping is torn and shows scraps of a different recipe (a Tea Cakes card); those are not transcribed.

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Halloween Devil's Food Cake

From: Spry shortening recipe card

• 1½ cups sifted cake flour*
• ¾ cup sugar
• ½ cup cocoa
• 1¼ teaspoons soda
• ¼ teaspoon cream of tartar
• 1 teaspoon salt
• ⅔ cup Spry
• ¾ cup milk
• ½ cup dark corn syrup
• 1 teaspoon vanilla
• 2 eggs, unbeaten

*Cake flour is recommended, but if all-purpose flour is used, reduce flour 2 tablespoons, add all milk, corn syrup and vanilla, and beat 200 strokes. Add eggs and beat 250 strokes.

To check before publishing: a few fractions are hard to read on the card (the Spry and the milk). The card gives no baking time or pan size.

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Hungry Cake

From: Miss Helen Just, 128 Hampshire road, Methuen

Cream 2 cups of brown sugar with ½ cup butter, add yolks of 2 eggs well beaten; 1 cup of sour milk with 1 teaspoon of soda, stir till dissolved; 2 cups of flour sifted with ½ teaspoon of cloves, ½ teaspoon of allspice, 2 teaspoons of cassia. Bake in layers.

Filling and the Top

Boil 1 cup sugar with ¼ cup water until it spins a thread, beat into the whipped whites of eggs, (beat at least 4 minutes) spread between layers and top and sprinkle with cocoanut. This is a very delicious cake.

Note: Street number reads 128 (print slightly worn); "4 minutes" is partly smudged.

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Inexpensive Chocolate Cup Cakes

From: Mrs. C. E. Crittenden, 45 Bass avenue, Gloucester

Four tablespoons butter, 1 cup sugar, 1 egg, ½ cup milk, 1¾ cups flour, 3 teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon vanilla, ½ cup cocoa or 2 squares chocolate.

Cream butter and sugar until light and fluffy. Add beaten egg, then add milk slowly. Sift flour, baking powder, salt and cocoa, and add to mixture and beat until smooth.

Put muffin tins ⅔ full and bake about 25 minutes in a moderate oven. Cover with white icing.

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Inexpensive Good Cake

From: A. Foss, 125 Main street, Peabody

Beat 2 eggs until light, add 1 cup sugar and beat again. Sift 1 cup flour with 1 teaspoon baking powder and add to eggs and sugar. Lastly add ½ cup hot milk, in which has been melted 1 tablespoon butter. Vanilla or lemon flavoring or half peach. Bake slowly 30 minutes.

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King Edward Cake

From: Mrs. Henry Miller, Box 44, Bellingham

One-half cup butter, ¾ cup sugar, 1 egg, ¾ cup milk, 2 tablespoons molasses, 1 cup chopped apples, 1 teaspoon soda in little hot water, 1¾ cups of flour, 1 teaspoon cinnamon, ½ teaspoon each of nutmeg and cloves.

Put all in mixing bowl in order given. Stir thoroughly. Bake in moderate oven until done.

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Lady Cake

From: Mrs. S. V. Bakan, 1 Dalton street, Worcester

(This recipe is more than 100 years old)

Cream ¾ cup butter, add 2 cups sugar and cream well. Add alternately with 2½ cups flour, ¾ cup sour cream, to which ½ teaspoon soda has been added. Lastly, fold in the stiffly beaten whites of 6 eggs, to which 1 teaspoon cream of tartar has been added.

If frosting is desired use boiled white frosting and flavor it with almond extract.

Note: No baking time or temperature is given on the clipping.

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Lemon Cake

From: "Spring in Iceland"

Dear Ex-Hospital Supervisor—I have taken your date nut bread recipe for my Globe book. So many of your recipes have found a place on my pages that I feel I should reciprocate just a bit. Here is the recipe for an excellent cake:

Four eggs, ¾ cup sugar, 1½ cups cake flour, ¾ cup water, ½ lemon, 2 teaspoons baking powder and a few drops of vanilla.

Beat yolks and water for seven minutes. Add sugar and beat seven more minutes. Sift flour twice with baking powder. Add vanilla and lemon juice. Fold in egg whites. This makes a fairly large cake. I bake this in a round loaf pan.

May I hear from you sometime?

Note: Credit is a pen name ("Spring in Iceland"). No baking time or temperature is given on the clipping.

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Light Cake

From: D. J. Harron, 21 Flagg street, Woburn

• 2 eggs
• 1 cup sugar
• ½ cup butter
• 1 cup milk
• 2 teaspoons baking powder
• 1½ cups flour
• 1-2 teaspoon vanilla or lemon extract

Cream butter and sugar. Add yolks of eggs, well beaten; add milk, baking powder, flour and extracts. Mix well and add whites of eggs well beaten. Bake in moderate oven 25 minutes.

Note: The extract amount is printed "1-2 tspn." (possibly a misprint for ½ teaspoon); transcribed as printed.

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Lightning Cake

From: Mrs. E. F. McLeod, 121 South st., Concord, N. H.

Two eggs, 1 cup sugar, ¼ cup milk, ¼ cup shortening, 1 cup sifted cake flour, 1¼ teaspoons baking powder, 1 teaspoon vanilla, dash of salt.

Beat eggs thoroughly, and then add sugar and beat again. Heat milk and shortening together, and mix with egg and sugar mixture. Sift flour, baking powder, and salt together. Add the sifted ingredients and vanilla and mix well. Bake in a small loaf pan for one-half an hour at 375 degrees.

Hope this is good enough to win one of the weekly prizes.

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Maple Angel Food (with Tips for Removing the Cake from the Pan)

From: Mildred W. Carlson ("The Home Forum," WBZ radio)

There have been repeated requests for a recipe for Maple Angel Food Cake. Therefore, this gives me a golden opportunity to answer requests on the proper technique employed in successfully removing an angel food cake from its pan.

Always turn an angel food cake upside down the moment that it comes from the oven, and let it cool in the pan. Then, when it is thoroughly cooled, run a spatula around the sides of the pan, and loosen the cake gently with the finger-tips. If the cake is turned with the left hand while this pulling motion is going on, it may be loosened all the way around and removed from the pan with no difficulty. Angel food cakes that are inclined to stick very badly have either been baked too long, or have been baked in an oven which is too hot.

• 1 cup pastry flour
• ½ cup powdered sugar
• 1 cup maple syrup
• 1 cup egg whites
• ¼ teaspoon salt
• 1 teaspoon cream of tartar

Sift flour and powdered sugar together four times. Boil the syrup until it spins a thread or forms a soft ball when tested in cold water (232 degrees F.). Beat egg yolks [sic] until frothy, add the salt and cream of tartar and beat the whites until stiff. When the syrup has cooled slightly (to about 180 degrees F.), pour it gradually over the beaten whites, beating constantly. When almost cool, sift a little of the flour-sugar mixture over the whites and fold it in, repeating until all of the flour has been added. Bake in ungreased angel food cake pan in slow oven (300 degrees F.) for an hour. Let cool in pan.

Note: The directions say "beat egg yolks until frothy" although the recipe uses only egg whites (as printed). A pencil note at the bottom of the clipping is hard to read; it seems to say "If you have any maple syrup—save sugar."

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Maraschino Coconut Cake

From: Rumford Baking Powder advertisement recipe

• ½ cup shortening
• 1½ cups sugar
• 3 cups sifted cake flour
• 3 teaspoons Double Acting Rumford Baking Powder
• ¼ teaspoon salt
• 1 cup maraschino cherry juice and water, mixed
• ½ cup coconut
• ½ cup chopped nuts
• 18 maraschino cherries, cut fine
• 4 egg whites

Cream shortening, gradually add 1 cup sugar, creaming until fluffy. Sift 2½ cups flour, Rumford Baking Powder (no alum) and salt together; add alternately with cherry juice. Mix coconut, nuts and cherries with ½ cup flour, fold into batter. Add ½ cup sugar to stiffly beaten egg whites, fold into batter. Pour into two greased 8-inch layer pans; bake in a moderately hot oven (375°F.) for 25 minutes. Ice with 7-minute frosting colored with 1 teaspoon maraschino cherry juice.

Free recipe booklet, "Biscuits and Biscuits Glorified!" Write Rumford Kitchens, Dept. D, Rumford 16, R. I.

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Marble Nut Spice Cake (with Mocha Butter Icing)

From: No credit on clipping

Cake

1 cup shortening, [1]⅓ cups sugar, ¾ cup strained honey or light corn syrup, 2 eggs, 3 cups cake flour, 4 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon vanilla, 1 cup sour milk or buttermilk.

Marble nut section

Add following ingredients to one-half of the finished cake batter: 1 teaspoon cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ⅔ cup chopped walnut meats.

Cream shortening, add sugar, then honey or syrup, cream until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; sift together, then add alternately with the milk to which the vanilla has been added.

Divide batter in two equal parts—to one add the ingredients listed above for the marble section. Fold them in carefully, then place equal spoonfuls of spiced and plain batter in each of two layer cake pans or a layer sheet cake pan. Bake at 375 degrees for approximately 35 minutes.

A mocha butter icing is particularly good on this cake, and top each cut with a half walnut.

Mocha Butter Icing

4 tablespoons butter, 1 egg yolk, 2 cups sifted powdered sugar, coffee.

Cream butter, add 1 cup sugar, then the egg yolk. Continue creaming mixture and add remainder of sugar. Adjust to right consistency by adding coffee (hot or cold) drop by drop until mixture is right for spreading. Thorough creaming of this mixture will insure a delicious frosting, both in flavor and texture.

To check before publishing: the amount of sugar is unclear (it reads ⅓ cup, possibly 1⅓ cups). The clipping ends with an introduction to a poppy seed and mace cake, but that recipe is not on the clipping.

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Mince Meat Cakes (Dark Cake)

From: Credit is cut off at the bottom of the clipping

Dear Editor: May I please say a hearty thank you for my October prize check? It came about the same time as my first grandchild did, and if any of you readers have ever experienced the thrill of being a grandma for the first time, and then to have the unexpected prize money to spend on him, then you'll know just how blissfully happy I was!

If any of you readers have difficulty eating spice and fruit cakes, which are part of the holiday eats, maybe some would like to try my dark cake which I make, as both my husband and I have to avoid rich cakes and spices as much as possible.

In mixing bowl put: ½ cup brown sugar, ½ cup molasses, ½ cup mincemeat, ¼ cup melted shortening, ¼ cup hot water with ½ teaspoon soda in it, 1 egg. Now beat all well together.

In a sieve put: 1½ cups sifted flour, 1 teaspoon baking powder, ¼ teaspoon salt.

Sift onto bowl mixture. Sprinkle over the flour ½ cup of cut-up raisins and nuts. Now fold in flour well and beat a minute.

I use a greased loaf pan usually but sometimes use cupcake tin. I use a 350 degree oven, and a loaf requires about 40 minutes. We like a thin coating of confectioners [sugar]

Note: The clipping is cut off at the bottom, so the last sentence is incomplete and the credit is missing.

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Mocha Cake

From: "Almanac"

Dear Last of May—I tried different oven temperatures until I found the correct one for the layer and little tea cakes if cooked that way. Cook as layer, put in favorite filling, frost or cover with whipped cream, arrange thin slices of seedless orange around edge and one slice in center. Besides being delicious it is very attractive. Try this chocolate cake, you will like it.

Cream 2 tablespoons butter with 1 cup sugar; add beaten yolk of 1 egg. Sift 2 teaspoons baking powder, 1 cup cake flour and pinch of salt together. Add to butter mixture alternately with ¾ cup milk. Add 2 squares chocolate, melted, and 1 teaspoon vanilla. Fold in beaten egg white. Bake 375 degrees for 30 minutes.

Yes, to your question about changing orange cake recipe to a white cake. It can be done successfully. Won't you send me a note.

Note: Credit is a pen name ("Almanac").

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Mocha Cup Cakes

From: Mrs. Doris MacRoberts, 136 Langdon avenue, Watertown

One-half cup cocoa, 1 cup sugar, ¼ cup butter, 1 egg, ½ cup sweet milk, ½ cup black coffee (hot), 1½ cups flour, 1 teaspoon soda, 1 teaspoon baking powder.

Mix first six ingredients in order given, sift dry ingredients and beat well.

Bake in moderate oven for 30 minutes.

Mocha Icing

Frost with mocha icing: 2 cups confectioner's sugar, 1 teaspoon cocoa, 1 tablespoon butter and ½ teaspoon vanilla. Add enough hot coffee to make thick. Beat well and ice cold cakes.

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My Favorite Chocolate Cake (with Chocolate Frosting)

From: Lola M. Springfield, Conic [?], N. H.

One teaspoon vanilla, ½ teaspoon salt, ½ cup shortening (Bland lard, Crisco or butter), 1¼ cups sugar, 2 eggs, 2 squares chocolate, 1¾ cups flour, ½ teaspoon baking powder, 1 teaspoon soda, 1 cup cold water.

Cream shortening, salt, and vanilla together, add sugar slowly, creaming well, add one egg at a time, beating well after each addition, add melted chocolate, then flour, baking powder, and soda which have been sifted together alternately with the cup of cold water.

Beat well, turn into a tin 8x8 inches square, which has been prepared with wax paper and floured.

Bake in a 350-degree oven for 1 hour.

Chocolate Frosting for Chocolate Cake

Spread marshmallow fluff over the cake then spread on the following frosting.

Put 2 squares of chocolate in the top of a double-boiler with 1 tablespoon of oleomargarine or butter and ⅓ cup of milk. Stir until smooth and well blended, remove and add confectionery sugar until of the right consistency to spread, add ½ teaspoon vanilla, and spread smoothly over the marshmallow on the chocolate cake.

This frosting keeps soft, tastes like a boiled frosting and is simply grand!

Note: The town name in the credit is hard to read (it looks like "Conic").

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Never Fail Cake

From: Mrs. A. A. Ambler, 17 Pleasant street, E. Lexington

• 1 cup sugar
• 1 egg
• 1 tablespoon shortening
• 1 cup sour milk
• 1 teaspoon soda
• 2 cups flour
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup raisins

Sift all dry materials together after [creaming] the sugar and shortening and adding egg and milk.

Note: The clipping prints "after the sugar and shortening"; the word "creaming" appears to have been dropped in print, shown here in brackets.

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Never Fail Chocolate Cake

From: Mrs. Anna V. Sisson, 323 Park street, New Bedford

Here's the Never Fail Cake — Dear Editor: I saw the Housewife's request for "Never Fail Chocolate Cake." As I cut a recipe of that name from the Post years ago, maybe this is the one she wishes:

2 squares chocolate and butter size of an egg melted together in top of double boiler, remove from fire and in same pan add 1 cup sugar, 1 cup sifted flour, 2 teaspoons baking powder, ½ cup milk, 2 eggs unbeaten, (just dropped in) and 1 teaspoon vanilla. Do not stir until all ingredients are in, then beat WELL.

Bake in moderate oven.

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Nut Cake

From: Mrs. F. H. MacMillan, 11 East st., Winchendon

One-half cup butter or shortening, 1 cup sugar, yolks of 2 eggs, ½ cup of milk, 1½ cups sifted flour, 2 teaspoons baking powder, 1 cup chopped nuts, whites of 2 eggs.

Cream butter and sugar, add the egg yolks, lightly beaten, alternately with the milk to the flour and baking powder, add nuts and fold in egg whites. Bake in moderate oven.

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One-Egg Cake

From: No credit on clipping

One-half cup butter, creamed, one cup sugar, one egg beaten light, one cup milk, two cups flour, one-half teaspoonful soda and one teaspoonful cream of tartar or two level teaspoons baking powder, and one teaspoon vanilla. Mix in the order given and bake in a shallow pan, in a moderate oven, 20 minutes.

Note: Print is faint along the right edge; "20 minutes" is partly worn.

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One-Egg Cake (Sifted Cake Flour)

From: No credit on clipping

Two cups sifted cake flour, 2 teaspoons double-acting baking powder, ¼ teaspoon salt, 4 tablespoons butter or other shortening, 1 cup sugar, 1 egg, unbeaten; ¾ cup milk, 1 teaspoon vanilla.

To measured sifted flour, add baking powder and salt, and sift together three times.

Cream the shortening thoroughly.

To this add sugar gradually, creaming together until blended and light.

Add egg and beat thoroughly.

Add flour, alternately with milk, a small amount at a time, beating until smooth after each addition.

Add vanilla.

Bake in two greased 8-inch layer pans, or greased cup cake pans in moderate

Note: The clipping is cut off at the bottom, so the baking directions stop mid-sentence.

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One-Egg Chocolate Cake

From: Mrs. Elsie Thomas, 22 Crown street, Milton

One cup sugar, ½ cup shortening, 1 cup flour, 4 tablespoons cocoa, ¼ teaspoon salt, ¼ teaspoon cinnamon, 1 egg, ½ teaspoon soda, ½ cup sour milk, ¼ cup boiling water, 1 teaspoon vanilla.

Cream sugar and shortening. Add dry ingredients, egg unbeaten, dissolve soda in sour milk, add lastly boiling water, vanilla. Batter will be very thin. Bake in a moderate oven 35 minutes.

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Orange Sponge Cake (with Orange Frosting)

From: "Don't Worry"

For Fire Opal—

Beat the whites of 3 eggs until stiff. Add yolks one at a time and continue beating, then add gradually 1 cup of sugar, grated rind of 1 orange and ⅓ cup of orange juice. Fold in 1 cup of flour mixed and sifted with 1 teaspoon baking powder and ¼ teaspoon salt. Bake in a shallow pan and cover with orange frosting made as follows:

Cook 2 cups of sugar and 6 tablespoons of water without stirring until sirup will thread. Pour gradually into the beaten whites of 2 eggs and beat until mixture is nearly thick enough to spread. Set saucepan containing mixture into larger saucepan of boiling water. Set on range and stir constantly until mixture begins to granulate on sides of saucepan. Again beat until of right consistency to spread. Add few grains of salt, and ⅓ teaspoon of orange extract. Thickly cover cake. Cool slightly and pour over frosting a thin coating of melted chocolate. You can build the icing up a little on edge of cake and chocolate will not run off. It is fit for a king.

Note: Credit is a pen name ("Don't Worry"). The last line of the clipping is partly trimmed (it ends "...years ago"). No baking time or temperature is given.

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Peanut Butter Cake (with Peanut Mocha Icing)

From: "Kitchen Queen"

Dear Eat-A-Bit—Here's a hearty welcome from an old writer under a new nom. Will you tell me about yourself? Please try this delicious cake. It stays fresh a long time if it lasts that long.

One-third cup peanut butter, 1 cup sugar, 2 eggs, 1 cup milk, 1 teaspoon vanilla, 2 cups cake flour, 4 teaspoons baking powder, ¼ teaspoon salt.

Cream peanut butter and sugar; add well-beaten eggs, milk, vanilla, then dry ingredients sifted together. Bake in 350-degree oven. Frost with:

Peanut Mocha Icing

Three tablespoons strong hot coffee, 1 tablespoon peanut butter, ½ teaspoon vanilla, 2 cups confectioner's sugar.

Note: Credit is a pen name ("Kitchen Queen").

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Plain One-Egg Cake

From: Mrs. William H. Dexter, 21 Mishawum road, Woburn

One cup of sugar, butter, size of large egg; 1 egg, ½ teaspoon salt, 1 teaspoon flavoring, 1 cup milk, 2 cups flour in which is sifted 2 teaspoons cream tartar, 1 teaspoon soda.

Stir well.

Bake half-hour in moderate oven; [225 or 325?] degrees is right for my oven.

To check before publishing: the oven temperature is hard to read on the clipping (it looks like 225, and 325 would be more usual for a moderate oven).

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Prize Gold Cake

From: "A Globe Maniac"

Dear Immer Lustig—Here is a recipe to go with the silver sponge angel cake so that you will not waste the yolks. Can you steal another yolk? It's worth it.

One-half cup butter, 1¼ cups fine sugar (sifted), 6 egg yolks (well beaten), 1¾ cups cake flour (sifted), 3 teaspoons baking powder, ¼ teaspoon salt, ½ cup milk and 1 teaspoon vanilla or ½ teaspoon almond.

Cream butter and add sugar gradually while beating constantly. Add egg yolks beaten thick and lemon colored. Sift flour, baking powder and salt 3 times and add alternately with milk. Add flavoring. Pour into buttered and floured loaf pan. Bake in a moderate oven (350° F.) 45 minutes. Frost with preferred chocolate frosting.

Thank you for your very kind wishes and please send along some information about yourself.

Note: Credit is a pen name ("A Globe Maniac").

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Quick Maple Spice Cake

From: Mrs. James L. Ryan, 115 A St., Lowell

• 1 egg
• ½ cup sour milk
• ¼ cup maple syrup
• ¼ cup melted shortening or cooking oil
• 1½ cups flour
• ½ cup sugar
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ¼ teaspoon cloves
• ½ teaspoon salt
• ½ cup chopped walnut meats

Beat egg; add milk, maple syrup and shortening or salad oil. Sift together flour, sugar, soda, cinnamon, cloves and salt; add first mixture. Mix well. Pour into greased pan and sprinkle with nut meats. Bake in moderate oven (365 degrees F) 35 minutes. Cool 5 minutes. Cut in squares.

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Red Devil Cake (with Brown Sugar Boiled Icing)

From: No credit on clipping

Cocoa mixture: ¾ cupful of sugar, ¾ cupful of cocoa, ½ cupful of sweet milk, 1 egg yolk.

Cake: ½ cupful of shortening, 1 cupful of sugar, 2 eggs and 1 egg white, ¼ cupful of sweet milk, 1 teaspoonful of soda, 1 tablespoonful of hot water, 2 cupfuls of cake flour, ¼ teaspoonful of salt, 1 teaspoonful of vanilla.

Blend the sugar and the ¾ cupful of cocoa together. Add the ½ cupful of sweet milk and the 1 egg yolk and stir until mixed. Cook over a very low blaze until smooth and thick, stirring constantly. Cool while preparing the rest of the cake.

Cream the shortening and sugar together. Add the eggs beaten well and stir until smooth. Add the sweet milk, the soda dissolved in the hot water, and the flour sifted with the salt. Flavor with vanilla and stir until smooth. Add the cocoa mixture. Beat only until smooth and well mixed. Bake in 2 thick layers or in a shallow loaf pan in a moderate oven (350 degrees). Cool and cover with:

Brown Sugar Boiled Icing

2 cupfuls of brown sugar (packed rather solidly), 2 egg whites, 5 tablespoonfuls of cold water, ¼ teaspoonful of salt, 1 teaspoonful of vanilla.

Place the sugar, egg whites, cold water, and salt over the fire in the upper part of a double boiler. Beat continuously with a rotary egg beater until the mixture becomes thick and smooth (8 to 10 minutes). Remove from fire, add vanilla and beat until thick enough to spread.

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Roses in Snow (White Layer Cake with Fresh Coconut Icing)

From: Betty Crocker, Gold Medal Flour recipe leaflet

An exquisite white layer cake covered with snowy coconut icing... deep red roses on top!

½ cup shortening (part butter for flavor), 1½ cups sugar, 2¼ cups Gold Medal "Kitchen-tested" Flour, 3 teaspoons baking powder, ½ teaspoon salt, 1 cup liquid (thin milk or water), 1 teaspoon flavoring, 4 egg whites.

Method: Cream shortening, add sugar gradually, and cream thoroughly. Sift flour once before measuring. Sift flour, baking powder and salt together and add to creamed mixture alternately with the liquid. Blend in flavoring. Beat just enough to make batter smooth (about 5 seconds). Fold in egg whites, beaten until stiff but not dry. Pour into well greased and floured pans. Bake. When cool, spread Fresh Coconut Icing between layers and over top and sides of cake... to look like snow. Lay 2 or 3 deep red roses on top of coconut "snow."

Time: Bake 30 minutes. Temperature: 350° F., moderate oven. Size of pan: Two round 8-inch layer pans.

Fresh Coconut Icing

2 cups sugar, ¼ teaspoon cream of tartar, ¾ cup water, 2 egg whites, 1 teaspoon vanilla, 1 small fresh coconut or 1½ cups (4 oz.) moist shredded coconut.

Boil sugar, cream of tartar and water together until it spins a 6-inch thread, 238 to 242° F., keeping pan covered for first 3 minutes to prevent crystals forming on sides of pan. Pour hot syrup slowly over stiffly beaten egg whites and beat with egg beater constantly. Add vanilla and continue beating with spoon or wire whip until mixture is fluffy and will hold its shape. Add ½ cup of the grated fresh coconut or shredded coconut to a little of the icing, and spread it between layers of cooled cake. Spread remaining icing over top and sides of cake and sprinkle generously with remaining coconut.

These recipes are guaranteed to give satisfactory results only when used with Gold Medal "Kitchen-tested" Flour—the recipes and the flour have been tested to fit each other perfectly. Write me for any special recipe you might like. Betty Crocker.

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Six Months Cake (Keeping Fruit Cake)

From: Mrs. E. O. Duval, 103 Second street, Manchester, N. H.

Dear Editor—Like most of the ladies who are fervent readers of the Post, the household section is my favorite part, and numerous are the recipes I have in store and have taken from your interesting paper.

This recipe is one I have made several times, and is very good. I can assure you it can be kept for several months, provided each loaf is wrapped in waxed paper and put into an earthen crock and kept away from drafts.

I hope someone tries it, especially Mrs. V. Tourville, and wish every one who does as good luck as I have always had. Here is the recipe:

4 eggs, 4 cups flour, 1 pound raisins, 1 pound currants, ½ pound citron, 2 cups brown sugar, 1 cup molasses, 1½ cups butter, 1 cup milk, 1 teaspoon soda, 1 teaspoon allspice, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon mace or nutmeg.

Cream butter and sugar, add molasses; sift flour, soda, spices (a little salt may be added to the dry ingredients); add to the above alternately with milk, then the eggs, one at a time, beating well each time; lastly mix in the fruit and bake slowly in moderate oven. Makes two large or three small loaves.

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Snow Cup Cakes

From: "Woodland Echo"

Dear Wee One—Many thanks for the pineapple whip. It is just the kind of dessert I like, but, alas, I cannot have but very little cream, so I have to pass up all rich desserts, much to my disgust. These snow cup cakes are good and easy to make:

Cream ¼ cup butter with 1 cup sugar, add 1½ cups flour, mixed and sifted with 2 teaspoons baking powder and a little salt, alternately with ½ cup milk, beat well. Fold in 2 egg whites, stiffly beaten; add 1 teaspoon vanilla, lemon or almond. Bake in paper cups in moderate oven.

I vote chocolate frosting for these, but perhaps your taste differs. Pastel frosting is very attractive when used on snow cup cakes.

Write again, please.

Note: Credit is a pen name ("Woodland Echo"). The recipe runs from the bottom of the left column to the top of the piece at the right. The image also shows neighboring clippings.

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Sour Apple Cake

From: Mrs. Cora Gifford, 15 Hall place, Pittsfield

One cup cooked applesauce, unsweetened; 1 teaspoon soda mixed with applesauce, 1 beaten egg, ½ cup melted shortening, 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon allspice, ½ teaspoon cloves, 1½ cups flour, 1 teaspoon baking powder sifted with flour, 1 cup raisins.

Note: No mixing or baking directions are given on the clipping.

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Spanish Bun (Cake)

From: Mrs. Frank P. Plummer, 10 High street, Dover-Foxcroft, Me.

One and one-half cups sugar, ½ cup butter or lard, 2 eggs (yolks only), 1 cup sour milk, 2 cups flour, 1 teaspoon soda, all kinds spices.

Use yolks for cake and the whites for frosting.

Frosting

Whites of two eggs beaten stiff; add slowly one cup brown sugar; beat well; put on cake and return to oven to brown. Cake must be in a deep pan so the soft icing won't run over.

Note: The heading is misprinted "Fosting" in the original.

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Spice Marble Cake

From: "Sunny Smiles"

Dear Priscilla Jean—I am sending you a marble cake recipe. It was my grandmother's recipe, so it is tried and true. Could we be friends?

One cup [sugar], 2 eggs, 1 tablespoon butter, juice ½ lemon (or extract), [pinch of] salt, ½ cup milk, 1½ cups flour, 2 teaspoons baking powder.

Beat well and divide mixture in halves. To one half add 2 tablespoons molasses, ¼ teaspoon cloves, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg. Drop first a spoonful of the light mixture, then a spoonful of the dark beside it. Continue alternating until all batter is used. Bake in loaf pan about 30 to 35 minutes in 375 degrees oven.

Note: Credit is a pen name ("Sunny Smiles"). The clipping's right edge is torn, so a few word endings (in brackets) were completed from context.

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Sponge Cake

From: Mrs. M. Tanner, 3 Creighton street, Halifax, N. S.

Separate 4 eggs. Beat yolks till very light. Add 1 cup sugar gradually. Add ½ teaspoon lemon extract. Fold in stiffly-beaten whites. Sift 1 cup flour and 1 teaspoon baking powder together five times. Add lightly to first mixture. Bake one-half hour in a moderate oven.

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Sponge Cake (Mrs. MacRoberts)

From: Mrs. Doris MacRoberts, 136 Langdon avenue, Watertown

Three-quarters cup cold water in bowl with 3 egg yolks.

Beat for 3 minutes, then add 1¼ cups sugar.

Beat again for 1 minute, then add [½?] teaspoon salt, 1 teaspoon vanilla, 1½ cups flour and 1 teaspoon baking powder.

Three egg whites (beaten stiff) are folded in last.

Bake in angel cake pan 45 minutes. Oven 300 degrees.

Note: The amount of salt is printed as just "teaspoon" (no number before it).

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Sponge Cakes (Plain, Golden and Silver) — "Making Sponge Cakes"

From: No credit on clipping

Making Sponge Cakes. Sponge cakes are light almost to the point of fluffiness if successfully made. If not, well, they must never get beyond the kitchen. Many a first effort has turned out to be about the same thickness as when the batter was poured in the cake pan. However, an understanding of the nature of the cake will help decrease the possibilities of such tough and leathern results. It is both the manner of mixing and the baking which determine the texture of the cake. As the cake contains no butter, its enrichment comes solely from the eggs; and the lightness of the cake depends upon the amount of air beaten into the eggs.

Blend well the egg yolks, flour and sugar to insure a fine texture. Always fold the flour in last, and never stir or beat afterwards, as this would permit some of the enclosed air to escape. Bake in a slow oven until the cake is well risen, and then gradually increase the heat. It is done when a straw inserted in the cake comes out without any particles adhering to it. Invert the pan and let the cake cool before removing.

I shall give several recipes for plain sponge cake, and also a few variations.

Sponge cake with neither water nor milk: Beat the yolks of 4 eggs very thoroughly, then add 1 cup of powdered sugar slowly, beating constantly. Add 2 tablespoons of lemon juice, and beat well again. Then sift into the egg mixture ¾ cup of flour, previously sifted twice with 1½ teaspoons of baking powder, and ½ teaspoon of salt. Fold in the egg whites, beaten stiff, and bake for nearly an hour.

Sponge cake with hot water: Three-fourths cup of hot water is used as a thinning agent in this recipe, which calls for 4 eggs, separated; 1 cup of fine sugar, 1½ cups of flour, 3 teaspoons of baking powder, and 2 teaspoons of vanilla. Bake for 30 or 40 minutes in a moderate oven.

Golden sponge cake: To make a golden sponge cake use only the yolks of the eggs. The ingredients for 1 layer are: 3 tablespoons of boiling water, ¾ cup of flour, 1 teaspoon of baking powder, and ½ teaspoon of vanilla.

Silver cake: Make a silver cake with only the whites. Beat until very stiff and dry the whites of 5 eggs. Sift ¾ cup of sugar with ½ teaspoon of cream of tartar, and add gradually to the egg whites, beating constantly. Add the vanilla, sift in the flour, and fold until well blended. Bake in buttered pans in a moderate oven.

Note: The article runs from the left piece into the piece at the right. A neighboring article ("Joanna's Dishes") is hidden from the image and not transcribed.

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Sugarless White Cake (with Corn Sirup)

From: No credit on clipping

From a column of sugarless recipes.

Two and one-quarter cups flour, 2½ teaspoons baking powder, ¼ teaspoon salt, sifted together; ½ cup shortening, 2 teaspoons grated lemon and 1 cup sweet corn sirup, creamed together; 2 eggs, ½ cup milk, 1½ teaspoons vanilla.

Combine shortening and lemon. Add corn sirup, very little at a time, and beat hard. Add 1 egg at a time, beating very hard between additions, then alternate milk and dry ingredients, beating between. The success of this cake depends on a lot of beating.

Note: No baking time or temperature is given.

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Tea Cakes (Molasses, Dates and Nuts)

From: Mrs. H. F. Mencke, 889 Pleasant street, East Weymouth

Beat the yolks of 2 eggs and add ½ cup sugar.

Add ¼ cup almost melted shortening.

Beat in ½ cup molasses.

Dissolve ¾ teaspoon soda in ½ cup sour milk.

Sift 1¼ cups flour with 1 teaspoon cinnamon, ½ teaspoon clove and dash of nutmeg.

Add to mixture alternately with sour milk.

Then stir in ½ cup chopped dates and ½ [cup] chopped nutmeats.

Lastly, add stiffly beaten whites of two eggs.

Bake in small cup cake pans 350 degrees for 15 minutes.

Sprinkle with powdered sugar after removing from oven.

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Tomato Soup Cake with Cream Cheese Frosting

From: "The Cookie Jar"

Requested by High Hat.

One cup tomato soup, ½ teaspoon soda, 1 cup flour (heaping), 1 cup sugar, 1 cup chopped nuts, 1 cup raisins, 2 teaspoons baking powder, ¼ cup butter. Dash of salt and of all kinds spice, ¼ teaspoon each.

Put the soda into tomato soup, then add butter. Mix the dry ingredients together, then add to soup and raisins and nuts. Bake in loaf, 350 degrees.

Frosting

Two cakes fresh cream cheese, mixed with confectioner's sugar until thick enough to spread. Flavor with vanilla.

Note: Credit is a pen name ("The Cookie Jar").

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Two-Egg Cake (Pillsbury's)

From: Pillsbury's Best Flour folder (Mary Ellis Ames)

Makes an 8x8x2-inch loaf or two 8-inch layers. Temperature: 350° F. for loaf, 375° F. for layers. Time: about 50 to 55 minutes for loaf, about 25 minutes for layers.

2 cups sifted Pillsbury's Best Enriched Flour, 3 teaspoons baking powder (or 2 teaspoons double-acting), ½ teaspoon salt, ½ cup shortening, 1 cup sugar, 2 eggs, well beaten, ¾ cup milk, 1 teaspoon vanilla.

1. Sift flour once, measure; add baking powder and salt; sift three times.
2. Cream shortening well. Add sugar gradually; cream well.
3. Add eggs; beat well.
4. Add dry ingredients alternately with combined milk and flavoring; mix well after each addition; beat well after last addition only.
5. Turn into greased, lined loaf or layer cake pans; bake in moderate oven.
6. Frost cold cake as desired.

Note: If desired, decrease sugar to ½ cup and add ½ cup strained honey in Step 2. Decrease milk to ½ cup.

Note: Shares a folder with Apricot Dessert Squares and Orange Nut Pudding. The folder is marked Copyright 1942, Pillsbury Flour Mills Co.

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Walnut Cake (with Raisins)

From: Mrs. Everett J. Nygard, Jr., 10 Forest st., Baldwinville

Two eggs, 1 cup sugar, ½ cup butter (or substitute), ½ cup milk, 1 cup raisins, 1 cup walnuts (ground), 1 teaspoon cream of tartar, ½ teaspoon soda, [2?] cups flour.

Cream butter and sugar, add eggs and beat well. Add milk alternately with dry ingredients. Add raisins and walnuts. Bake in moderate oven about ¾ hour in loaf tin.

To check before publishing: the first digit of the flour amount is torn at the edge (it looks like 2, possibly 3).

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Walnut Mocha Cake

From: "Pewter Pitcher"

Dear Teasingly Plump—So very glad you can use my brown bread recipe. Thank you for letting me know and for the lovely bed jacket directions. Indeed I can and shall be pleased to use them. Would you care for this walnut cake? Shall hunt up some fancy work directions, soon, in exchange for those you sent me.

One-half cup butter, 1 cup sugar, ½ cup coffee infusion, 1¾ cups flour, 2½ teaspoons baking powder, whites 3 eggs, ¾ cup broken walnut meats. Bake 40 minutes.

Shall be very happy to be your column friend and will anxiously watch for another letter.

Note: Credit is a pen name ("Pewter Pitcher"). Shares a long clipping with Rhubarb Pudding, Casserole of Beef and Vegetables and Pie Crust.

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Yum Yum Cake (with Boiled Icing)

From: Mrs. Ruth Holland, 43 Murray street, St. John, N. B.

One-half cup any shortening, 1 cup brown sugar, 1 egg, 1 cup sour milk, ½ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 2 cups flour, 1 teaspoon soda, 1 cup raisins, ½ cup chopped walnuts.

Blend shortening, sugar and eggs. Add sour milk. Stir in sifted dough ingredients, add raisins and nuts. Bake 15 to 20 minutes in cup cake pans, or about one hour in loaf pan, in moderate oven (350 degrees).

Icing

Three-fourths cup fine granulated sugar, 3 tablespoons hot water, 1 egg white, ½ teaspoon cream of tartar or baking powder, 1 teaspoon vanilla.

Place all ingredients except vanilla in top of double boiler, water in lower part boiling vigorously. Beat until thick. Remove from heat and continue beating until cool enough to spread. Add vanilla, mix, spread at once.

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Aunt Florence's Caramels

From: Mrs. Ruth Dorsey, Washington, D. C.

4 cups brown sugar, 1 lb. honey in comb, 1 pt. heavy cream, [?] lb. butter, 1 cake (4 squares) bitter chocolate, 1 pinch cream of tartar dissolved in 1 teaspoon hot water, 2 teaspoons vanilla.

Dissolve sugar in cream and put on stove. When the mixture reaches the boiling point turn the fire down and add butter, cream of tartar and honey, from which some of the outside wax has been removed. Add chocolate, if desired, stirring until all is well mixed. Continue stirring from time to time to prevent the mixture from sticking.

Cook until a portion dropped from a teaspoon forms a good firm lump in cold water, which should be in 20 to 30 minutes if boiling steadily. Be sure you cook them long enough.

Add vanilla when removing from fire and pour the candy into buttered pans (about ¾ inch thick) to cool. When cool cut into squares with sharp knife or scissors and wrap in waxed paper. This makes 4 pounds. One-half portion is easy to handle.

These delicious caramels would make an attractive Christmas gift done up individually in waxed paper and packed in a pretty red box, preferably a tin box, tied with red ribbon and a sprig of holly or princess pine.—Editor.

To check before publishing: the butter amount is printed "1-5 lb.", which is probably a misprint (perhaps ¼ lb. or ½ lb.); left as [?].

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Bittersweet Chocolate Drops (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

¾ pound sweet chocolate, ¼ pound unsweetened chocolate, 1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, 1 teaspoon vanilla, 1 cup chopped walnut meats.

Melt sweet and unsweetened chocolate in top of double boiler. Add Eagle Brand Sweetened Condensed Milk and mix thoroughly. Cook over boiling water for 3 minutes or until thickened. Remove from heat. Add vanilla and chopped walnuts. Drop by teaspoons on waxed paper. Allow to chill for several hours. Makes about 48.

Note: One of a strip of six round recipe cards joined together like an accordion.

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Candied Orange Peel

From: Mrs. Theodore W. Johnson, 37 Prospect street, Lancaster, N. H.

Remove peel from sour oranges in quarters and start cooking in cold water until boiling point. The orange peel should be soft. Drain, remove from white portion, using a spoon, and cut yellow portion in thin stripes, using scissors. Boil ½ cup cold water and 1 cup white sugar—boil until it threads from a spoon—then cook yellow stripes in syrup for five minutes and drain and drop in bag of granulated sugar and shake.

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Chocolate Cream Fudge

From: Credit is cut off at the bottom of the clipping

Three cups sugar, ¼ cup corn syrup, 3 squares chocolate, ¼ teaspoon salt, 1 cup evaporated milk (undiluted) or thin cream, ¾ cup nut meats.

Mix all the ingredients with the exception of nuts and boil until soft ball is formed when tried in cold water (240 degrees).

Cool until lukewarm, add nuts, beat until creamy.

Spread in buttered pan; when cool cut in squares.

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Chocolate Fudge Supreme

From: Mrs. W. B. Jervis, 5 Sibley court, Somerville

2 cups sugar, 3 teaspoons butter, ¼ cup corn syrup, ½ cup chopped walnuts, ½ cup cream, ½ cup milk, 1 teaspoon vanilla, 2 squares chocolate (melted).

Boil all ingredients together (except nuts and chocolate) to soft ball stage (238 to 240 degrees), when tested. Do not stir fudge while it is on the stove except occasionally to keep from burning. Pour half in one dish and the other half in another dish. Add to one dish the nut meats; to the other the chocolate. When almost cool, add the vanilla then beat with a wooden spoon until it is creamy. Pour the contents of one dish into the bottom of a buttered pan, and top with the other. When cool cut in pieces.

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Creamy Chocolate Fudge

From: No credit on clipping

Two squares unsweetened chocolate, ½ cup water, ½ cup evaporated milk, 1 cup granulated sugar, ½ cup brown sugar, firmly packed; dash of salt, 2 tablespoons butter, 1 teaspoon vanilla, ½ cup broken nut meats.

Add chocolate to water and milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugars and salt, and stir until sugars are dissolved and mixture boils. Continue boiling (232 degrees F.) without stirring, until a small amount of mixture forms a very soft ball in cold water.

Remove from fire; add butter and vanilla. Cool to lukewarm (110 degrees F.); then beat until mixture begins to thicken and loses its gloss. Add nuts. Turn at once into greased pan, 8x4 inches. When firm, cut in squares. Makes 18 large pieces.

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Delicious Chocolate Nut Fudge

From: Mrs. Elsie Johnson, 310 Prospect street, Lawrence

Two cups white sugar, 2 teaspoons cornstarch, ½ teaspoon salt, ½ cup milk, 2 squares chocolate or 2 tablespoons cocoa, butter size of nutmeg; stir altogether.

Put on stove.

Let boil until it bubbles all over, then let cook 2 minutes.

Remove from fire.

Let stand 3 minutes after adding 1 teaspoon vanilla. Beat until thick.

When it begins to thicken add ½ cup chopped walnuts. Put in well buttered pan. When it begins to harden cut in squares.

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Divinity Fudge

From: Mrs. H. J. Best, Brookville

Here is another recipe and made the same way as raisin Divinity Fudge.

One cup brown sugar, 1 cup white sugar, ½ cup corn syrup, whites of 2 eggs beaten stiffly, 1 cup chopped nuts, ¼ cup cream, milk or water, speck of salt, ½ teaspoon vanilla.

Note: The clipping gives no cooking directions here; it says to make it the same way as Raisin Divinity Fudge.

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Dried Fruit Candy

From: Mrs. M. Neilson, 173 Maple street, Malden

One-quarter cup figs, ½ cup dates, ½ cup seedless raisins, 2 tablespoons almonds, 2 tablespoons walnuts, 4 marshmallows.

Put all the fruits (figs, dates and raisins) through a good food grinder. Cut the marshmallows into small pieces. Mix thoroughly with fruit and nuts, add a little honey to bind the mixture together. Press down into a flat pan and cut in squares. Roll in powdered sugar.

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Magic Chocolate Fudge (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

Creamy—never grainy! Less chance of failure!

2 cups sugar, ½ cup water, 1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, 3 squares unsweetened chocolate, cut in small pieces, 1 cup nut meats, chopped (optional).

Mix sugar, water, and Eagle Brand Sweetened Condensed Milk in large saucepan. Cook, stirring constantly, over medium heat to 237° F. or until mixture forms firm ball when tested in cold water. Remove from heat. Add chocolate and beat until it is melted. Add nut meats. Beat at once, until thick and creamy. Pour into buttered pan. When cool, cut into squares.

Note: One of a strip of six round recipe cards joined together like an accordion.

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Mother Alyce Fudge

From: Mrs. Alyce Votruba, 20 Hubbardston road, Dorchester

Four cups sugar, ½ pound butter, 1 tall can evaporated milk and two squares chocolate.

Cook until it forms a firm ball in cold water. Cool a few seconds. Add three tablespoons marshmallow. Teaspoon vanilla. Beat until creamy; add one cup nuts. Pour in buttered pan and cut in squares.

When mailing, set box in corrugated paper before wrapping.

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Peanut Butter Fudge

From: Mrs. Philip Robert, Montague

Two cups sugar, ¾ cup milk, 4 tablespoons peanut butter, 1 teaspoon vanilla, pinch of salt.

Boil sugar and milk until it forms a soft ball, stirring constantly. Set aside until just lukewarm. Do not stir again. When cool, add peanut butter and vanilla. Beat well and pour into a buttered pan.

This fudge will be delicious and very creamy. The secret is in not stirring until cooled.

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Raisin Divinity Fudge

From: Mrs. H. J. Best, Brookville

Dear Editor—Tamara has asked for a few recipes on how to use her yellow corn syrup. I think if she would write to the firm that makes it (see the can) they would send her a book of recipes. I think I had one once but can't find it now. The only recipes I know are Divinity Fudge, and here they are. They are lovely.

Three cups sugar, ½ cup boiling water, ½ cup corn syrup, 3 stiffly beaten egg whites, ¾ cup chopped raisins, ½ cup chopped walnut meats, 1 teaspoon vanilla.

Boil sugar, water and syrup together without stirring. Cook until brittle when a few drops are tested in cold water.

Remove from fire and when bubbling has ceased, pour slowly on the stiffly beaten egg whites. Beat vigorously until stiff and creamy. Add raisins, nuts and vanilla.

Pour into greased pan. When it begins to harden mark into squares.

I sometimes use maple syrup instead of corn syrup.

Note: Shares a clipping (headed "Recipes for Corn Syrup") with Divinity Fudge.

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Stuffed Dates

From: Mrs. W. B. Jervis, 5 Sibley court, Somerville

1 lb. confectioner's sugar, 1 mashed banana, ½ teaspoon lemon juice, ½ teaspoon vanilla.

Chill over night. Stuff dates with this mixture.

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Wedding Cake Candy (with Frosting)

From: Ann Williams, "Drinks to Keep Always on Hand"

Here is a candy that is fine. I made it and I know how good it really is. Made this way it looks like a slice of wedding cake when cut up. I cannot describe the taste, but it is perfect. Try it and tell the Editor how nice it is.

One cup sugar, 1 cup molasses, ½ cup butter, ¾ pound dates, ½ pound walnuts, ½ pound figs, ½ pound raisins.

Boil until brittle in cold water the sugar and molasses and butter, and 1 level teaspoon of soda when done, then add to fruit and press down hard, (in not too large a pan) while warm. Be sure to butter the pan.

When it is cool you put this frosting on top.

Frosting

Two cups powdered sugar, 2 pounds [sic] cream or rich milk, 1 tablespoon melted butter, 1 teaspoonful vanilla.

It can't be beat. It's the best ever.

To check before publishing: the frosting lists "2 pounds cream or rich milk" as printed, which is almost certainly a misprint (perhaps 2 tablespoons).

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Afternoon Tea Cookies

From: No name or address given

Three eggs, 1 cup sugar, 1 cup dates, 1 cup walnuts, ¾ cup flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon almond extract.

Beat eggs until light. Add sugar, then flour (sifted twice with salt), and baking powder. Beat well. Add flavoring, dates and nuts. Spread in pan ½ inch and bake in a moderate oven from 10 to 15 minutes. Cut into bars before it cools and roll in powdered sugar. Nice for bridge parties or afternoon teas.

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Almond Crisps

From: "Hearthfire and Candlelight"

Dear Pine Needles—Thank you for your note and the recipe. Won't you try these almond crisps and report. I have a whole book full of cookie recipes so can send in others if you'd care for them but perhaps there isn't so much cookie making being done these days with a brand new little P. N. to keep you busy.

One cup sugar, 2 tablespoons melted shortening, 2 eggs, ¾ teaspoon salt, 2½ cups rolled oats, 2 teaspoons baking powder, 1 teaspoon almond extract.

Cream sugar and shortening. Separate egg yolks from whites; combine yolks, salt, rolled oats and baking powder and add to creamed mixture. Add beaten egg whites and almond extract and mix thoroughly. Drop by teaspoonfuls onto greased pan. Allow space for spreading. Bake 10 minutes in moderate oven (375 degrees). This makes about three dozen cookies.

Note: Credit is a pen name ("Hearthfire and Candlelight").

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Apricot Jam Cookies

From: E. Grunwald, 46 North ave., Melrose

One-half cup shortening, ½ cup white sugar, ½ cup brown sugar, 2 eggs, 3 cups sifted enriched flour, ½ teaspoon soda, ½ teaspoon salt, 1 cup apricot jam.

Cream together shortening and sugar until fluffy, add eggs, beating well. Sift together flour, soda and salt. Add to egg mixture. Add jam and mix thoroughly. Drop by teaspoonfuls on greased baking sheet about 2 inches apart.

Bake in a moderate oven (350 F.) 15 to 20 minutes. Yield about 4 dozen cookies.

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Belgian Christmas Cookies

From: No credit on clipping

1½ cups brown sugar, 1 cup butter or margarine, 1 tablespoon boiling water, 2 eggs, ½ teaspoon vanilla, 3½ cups all-purpose flour, 1 teaspoon baking powder, ½ pound blanched almonds.

Cream sugar and butter and add boiling water. Add well-beaten eggs, vanilla and sifted flour, baking powder and finely cut blanched almonds. Put in a bread pan in refrigerator over night. Slice thin and bake on greased baking sheet 375 degrees for 12 minutes. Makes five dozen.

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Bran-Orange Refrigerator Cookies

From: No credit on clipping

One cup butter, 2 cups light brown sugar, 1 egg, 1 cup all-bran, 2 tablespoons orange rind, 1 tablespoon orange juice, 3 cups flour, 2 teaspoons Rumford baking powder.

Cream butter, add sugar gradually and mix until well blended. Add egg and beat well. Stir in all-bran, orange rind and juice.

Sift flour with baking powder and work into first mixture, a small amount at a time. Knead and shape into rolls about 1½ inches in diameter; wrap in waxed paper, covering ends so that dough will not dry out.

Store in refrigerator until firm. Cut into thin slices and bake on ungreased baking sheet in moderately hot oven (425 degrees F.) about 10 minutes. Makes 7½ dozen cookies (2 inches in diameter).

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Brown Sugar Cookies

From: "Gwynplane"

These are the first cookies I learned to make, as a bride, 15 years ago. They go into the cookie jar every week, although they don't last long now, as they are the children's favorite. Anything in the way of dried fruit and nuts can be added. Even bits of chocolate bars. They can be frosted and decorated with hearts for Valentine's Day; they go to school with orange frosting, and painted chocolate jack o'lantern faces at Hallowe'en. For parties, decorettes on the frosting, or an animal cracker on them. They are a soft cookie, and stay that way in a covered jar, until the last one is eaten.

Pour ½ cup hot water over 1½ cups brown sugar. Add ½ cup butter and lard mixed. Stir in 1 well beaten egg. 1 teaspoon soda. 1 teaspoon vanilla. Flour to make a drop batter.

I add two cups of flour, then flour my fruit (if I use it) and add. Mix well, then add the rest of the flour. These take a quick oven, and they are absolutely failure-proof.

Note: Credit is a pen name ("Gwynplane").

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Butterscotch Cookies with Burnt Butter Icing (Gold Medal)

From: Gold Medal Flour (Betty Crocker) recipe leaflet

½ cup butter, 1½ cups brown sugar, 2 eggs, 2½ cups Gold Medal "Kitchen-tested" Flour, ½ teaspoon baking powder, 1 teaspoon soda, ½ teaspoon salt, 1 cup sour cream, 1 teaspoon vanilla, ⅔ cup walnuts.

Method: Cream butter, add sugar gradually, and cream thoroughly. Blend in well beaten eggs. Sift flour once before measuring. Sift flour, baking powder, soda and salt together, and add to creamed mixture alternately with sour cream. Blend in vanilla and nuts. Chill until dough is firm. Drop by teaspoonfuls on lightly greased baking sheet. (Leave space of at least 2 inches between each cooky to allow for spreading.) Bake. When cookies are cool, spread with Burnt Butter Icing.

Time: Bake 10 to 15 minutes. Temperature: 400° F., moderately hot oven. Amount: 5 dozen cookies.

Burnt Butter Icing

6 tablespoons butter, 1½ cups confectioners' sugar, 1 teaspoon vanilla, hot water.

Melt butter—keeping over heat until it is golden brown. Blend in confectioners' sugar. Add vanilla. Stir in about 4 tablespoons hot water until icing is right consistency to spread smoothly. Sufficient icing for about 30 cookies (2¼ inches in diameter).

Note: Shares a leaflet panel with Date and Apricot Bars. The same panel appears in two copies of the leaflet in the photo.

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Butterscotch Nut Cookies

From: Mrs. Doris Huckett, 529 Warren st., Fall River

Three and one-half cups sifted cake flour, 2½ teaspoons baking powder, ½ teaspoon salt, 1 cup butter or margarine, 1½ cups brown sugar, 2 eggs, 1 cup broken nut meats, ½ cup raisins, 1½ teaspoons vanilla, 1½ teaspoons milk.

Sift flour, baking powder and salt together. Cream butter with sugar until fluffy. Add egg and beat thoroughly. Add nuts, vanilla and milk, then add flour and mix well. Shape in a roll and chill. Slice and bake on ungreased baking sheet in hot oven (425 degrees) about 6 minutes.

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Butterscotch Refrigerator Cookies

From: No credit on clipping

2 cups sifted cake flour, 1½ teaspoons baking powder, ¼ teaspoon salt, 1 cup shortening, ½ cup brown sugar, ½ cup granulated sugar, 1 egg, slightly beaten, 1 teaspoon vanilla, ⅔ cup nut meats, chopped.

Sift flour, baking powder and salt together. Cream shortening with sugars until fluffy. Add egg and vanilla. Mix well and add sifted dry ingredients and nut meats. Mix, shape into rolls about 2½ inches in diameter, wrap in waxed paper and chill thoroughly. Cut into ⅛-inch slices and bake on greased cookie sheet in hot oven (400 degrees Fahrenheit) 12 minutes or until browned. Makes 3½ dozen cookies.

Use ground raisins or coconut instead of part or all of the nuts if you wish.

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Chocolate Pecan Cookies

From: No credit on clipping

¾ cup sifted flour, ½ teaspoon salt, ½ cup shortening, 1 cup sugar, 2 eggs, well beaten, 3 squares chocolate, melted, 1 teaspoon vanilla extract, ¾ cup chopped pecans.

Mix and sift flour with salt. Cream shortening, add sugar, slowly, and cream until fluffy. Stir in well-beaten eggs. Add chocolate and vanilla extract and mix well. Stir in sifted dry ingredients and pecans. Drop by teaspoonfuls on greased baking sheet and let stand a few minutes. Flatten dough by stamping with a tumbler covered with a damp cloth. Bake in slow oven (325 degrees F.) 12 to 15 minutes. Makes 2½ dozen cookies.

Note: There are pencil notes in the left margin of the clipping (hard to read) that are not transcribed.

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Cocoanut Chocolate Chip Cookies

From: Mrs. Lloyd Vance, Harrison ave., Barton, Vt.

One-half cup shortening, ¾ cup sugar (brown), 1 egg, well beaten; 1 cup, plus [2?] flour; ½ teaspoon salt, ½ teaspoon soda, 1 package chocolate chips, 1 teaspoon vanilla, 1 cup shredded cocoanut.

Cream shortening, add sugar gradually. Add egg and mix well. Sift flour, add salt, soda, sift again. Add flour, mix well. Then add chocolate chips, vanilla and cocoanut.

Drop by teaspoonful on ungreased cookie sheet. Bake in moderate oven (375 F.) 10 to 12 minutes. These are delicious and especially good in lunch boxes.

To check before publishing: the flour amount reads "1 cup, plus 2 pounds flour" on the clipping, which looks like a printing slip.

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Cocoanut Puffs

From: "Slow, But Sure"

Mix 2 cups cocoanut and 1 cup powdered sugar, the beaten whites of 2 eggs and 2 tablespoons cornstarch. Shape in little cones, place on buttered tins and bake quickly.

Note: Credit is a pen name ("Slow, But Sure").

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Coconut Cream Cookies

From: Mrs. Arthur Ward, 42 Woodville street, Everett

One egg, ⅓ cup sugar, ⅓ cup thick cream, ¼ cup shredded coconut, 1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt.

Beat egg until light, add sugar gradually, then add cream, coconut, and flour (sifted with baking powder and salt). Chill thoroughly, toss on a floured board and pat and roll one half inch thick.

Sprinkle with coconut. Roll one quarter inch thick and shape with heart, club, spade and diamond cutters.

Bake on a greased tin sheet in a moderate oven or at 350 degrees, F.

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Coconut Strips (Change Bread to Cake, Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

Slice day-old white bread, ¾-inch thick. Remove crusts. Cut into strips ¾-inch by 2 inches long.

Spread strips on all sides with Eagle Brand Sweetened Condensed Milk, covering well. Roll in dry, shredded coconut, broken fine. Brown under broiler at low heat, or toast on fork over coals.

Note: One of a strip of six round recipe cards joined like an accordion.

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Coffee Snaps

From: Mrs. C. E. Crittenden, 45 Bass avenue, Gloucester

One-half cup sugar, ⅓ cup butter, ½ cup molasses, ¼ teaspoon salt, 1 level teaspoon soda dissolved in ½ cup strong coffee, 1 level teaspoon ginger.

Cream butter and sugar together until light and fluffy. Add molasses and coffee. Add dry ingredients, sifted, using enough pastry flour to roll. Bake in a quick oven.

Note: The butter fraction is slightly hard to read.

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Cookies (Cheap, Easy to Make, and Good!)

From: "Verle"

Cheap, easy to make, and GOOD!

One-half cup shortening, ¾ cup sugar, ½ cup milk, ½ cup rolled oats, 1½ cups flour, 1 cup raisins, ½ cup walnuts cut fine (or omit), 1 egg, ½ teaspoon salt, 1 teaspoon baking powder, ¾ teaspoon cinnamon, ¼ teaspoon ground cloves.

Cream shortening and sugar together. Add egg; beat well. Add rolled oats. Add flour sifted with salt, baking powder, cinnamon and cloves. Add milk, raisins and walnuts. Drop from spoon on greased cookie pan. Bake in 400 degree oven.

Note: Credit is a pen name ("Verle").

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Coolidge Cookie

From: Mrs. Elsie Johnson, 70 East Haverhill street, Lawrence

Cream 1¼ cups sugar, with ½ cup lard, 1 well beaten egg, ½ cup milk. Then add 2 squares melted chocolate, ¾ cup nuts and ¾ cup raisins, 2 cups pastry flour with ½ teaspoon salt and baking powder. Drop from a teaspoon on greased pans and bake in moderate oven about 15 minutes.

Note: The amount of baking powder is not given on the clipping.

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Crisp, Spicy Molasses Cookies

From: Spry shortening recipe card (Good Housekeeping guaranteed)

• ½ cup Spry
• ½ teaspoon salt
• 1 teaspoon ginger
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup sugar
• 1 egg, unbeaten
• ½ cup molasses
• 2 cups sifted flour
• 1 teaspoon soda

Blend Spry, salt, and spices... Add sugar gradually and cream well... Add egg and beat... Add molasses and mix... Sift flour with soda... Add to first mixture and mix well... Drop from tablespoon on Sprycoated baking sheets. Flatten cookies by stamping with a glass covered with a damp cloth... Bake in moderate oven (350°F.) 12 to 15 minutes... Makes 3 dozen.

Note: Shares a card with Fluffy Hot Biscuits.

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Date and Apricot Bars (Gold Medal)

From: Gold Medal Flour (Betty Crocker) recipe leaflet

Note—Make Date and Apricot Filling first, and allow to cool slightly while mixing dough for bars.

¾ cup melted shortening (half butter for flavor), 1 cup brown sugar, 2 cups Gold Medal "Kitchen-tested" Flour, 1 teaspoon soda, 2 cups quick-cooking oatmeal, 1 teaspoon vanilla.

Method: Blend shortening with brown sugar. Sift flour once before measuring. Sift flour and soda together, and mix with oatmeal. Blend this dry mixture and vanilla into brown sugar and shortening mixture—working into dough with hands. Press half this mixture on bottom of well greased baking pan. Spread Date and Apricot Filling over entire surface. Top with remaining crumb mixture, pressing gently down into filling with hand or back of spoon to make crumbs stick to filling. Bake. When cool, cut into bars.

Time: Bake 30 minutes. Temperature: 350° F., moderate oven. Size of pan: One oblong pan, 8 by 12 inches. Amount: 32 bars (about 3 inches by 1 inch).

Date and Apricot Filling

1 cup pitted dates (cut into small pieces), 1¾ cups drained cooked apricots, unsweetened, ½ cup brown or white sugar, 2 tablespoons liquid drained from cooked apricots (or water).

Blend fruit with sugar and liquid in sauce pan. Boil until mixture thickens (about 3 minutes). Cool slightly, use as filling for Date and Apricot Bars.

Note: Shares a leaflet panel with Butterscotch Cookies with Burnt Butter Icing.

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Date and Honey Biscuit Slices

From: Mrs. Mildred G. Dunn, 280 South st., Concord, N. H.

Readers' Recipes — contributed by N. E. Housewives. Supervised by Miss Lillian Fee, graduate of Scientific Cookery, Simmons College. Six prizes of $1 each are awarded for the six best recipes printed in the daily Post each week.

Two cups flour, 3 teaspoons baking powder, ¾ teaspoon salt, ¼ cup shortening, ¾ cup milk.

Filling: One-quarter cup margarine, 2 tablespoons honey, ¼ cup chopped nuts, ½ cup chopped dates.

Mix and sift dry ingredients; cut in shortening until well mixed. Add milk, stirring quickly until a soft dough is formed. Turn out on lightly floured board and knead just enough to shape into a smooth ball; roll lightly ¼ inch thick. Cream margarine and honey together. Add remaining ingredients and mix thoroughly.

Spread mixture on dough and roll like a jelly roll and cut in ¾ inch slices. Bake on a greased baking sheet in a hot oven, 450 degrees for 15 minutes. Makes 16.

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Date and Nut Bars

From: Moskottie M. Weatherbee, 29 Lakeview street, Lincoln, Me.

One cup sugar, 3 eggs (beaten very light), 1½ cups sifted flour, 2 level teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla, 1 package pitted dates (cut fine), 1 cup chopped walnuts.

Beat sugar and beaten eggs together. Add salt, vanilla, dates and nuts. Add flour sifted with baking powder. Mix well. This mixture will seem very stiff and heavy, but spread it evenly in a buttered baking pan, about half an inch thick. Bake in an oven heated for baking cookies. Keep oven door closed at first, but watch carefully when starting to brown, as eggs make bars burn quickly on the top. When a golden brown, remove from oven and cool in pan. When cut into squares the desired size, will keep in a stone crock for a long time.

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Date Bars

From: "Hill Top"

Dear Always Busy—So am I, but I'm never too busy to cheer up a lonely column friend. Would you like to try these date bars when you have a craving for something sweet?

Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, salt, vanilla, 1 cup finely chopped nuts, 1 pound dates.

Beat eggs and sugar. Add other ingredients and bake ½ hour in moderate oven. Sprinkle with confectioners' sugar or roll them in it after cutting in bars.

Hope you like these.

Note: Credit is a pen name ("Hill Top").

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Date Cookies (with Honey)

From: E. A. Grunwald, 46 North ave., Melrose Hlds., Mass.

One-half cup shortening, 1 cup honey, 3 well beaten eggs, 1½ cups flour, 1 teaspoon baking powder, 1 teaspoon almond flavoring, 1 cup chopped nuts, [1?] cup chopped dates.

Cream shortening with honey, add beaten eggs. Add sifted flour and baking powder to creamed mixture. Then add almond flavoring, chopped nuts and dates. Spread on greased pan about ½ inch thick. Bake in moderate oven (350 deg. F.) about 40 minutes. Cut in strips, sprinkle with powdered sugar. Best a day old.

To check before publishing: the amount of chopped dates is cut off at the line break (it reads "cup chopped dates").

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Date Crumblers (with Date Filling)

From: Mrs. Harold Lunnie, Concord, Vt.

Date Crumblers

One and three-fourths cups rolled oats, 1½ cups pastry flour sifted with 1 teaspoon soda, 1 cup brown sugar, 2 teaspoons vanilla, ¾ cup melted shortening (butter preferred). Mix in order given. Mix well.

Date Filling

One small package dates (cut up fine), ½ cup sugar, 1 cup water. Cook until thick. Cool.

Press one-half of the first mixture into bottom of greased pan. Spread date filling on this. Put rest of mixture on top. Bake in moderate oven 30 minutes.

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Date Kisses

From: Alice C. Farron, 328 Broadway, Cambridge

Two eggs (whites only), 1 cup powdered sugar, 1 cup broken walnut meats, 1 cup chopped dates.

Beat egg whites stiff. Add other ingredients in order given and drop from a teaspoon into buttered pans. Bake till delicately brown, in a slow oven.

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Date Squares

From: No credit on clipping

1¾ cups rolled oats, 1½ cups flour, 1 cup brown sugar, 1 teaspoon soda, 1 cup butter, dash of lemon juice, salt.

Mix the dry ingredients together and work in the butter as you would in making pie crust. Add the lemon juice.

Filling

1 lb. chopped dates, ½ cup brown sugar.

Add a little water and cook until thick. Flavor with 1 teaspoon vanilla.

Place a layer of the dry mixture in a large well-greased pan, patting it smooth. Put in the filling and cover with the other half of the dry mixture. Bake 30 minutes at 350. Cut in squares.

This is really not half so complicated as it sounds.

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Date Squares (Rolled Oats)

From: Mary E. Russell, 112 Jefferson ave., New London, Conn.

Two cups rolled oats (put through food chopper), 1 cup flour, 1 cup brown sugar (firmly packed), ½ teaspoon soda.

Now pour over these ½ cup melted butter and mix well. Place half of the mixture in a greased baking pan about 8x11 inches and pat down to form a lower crust.

Next make a filling by cooking 1 [pound] ground of pitted dates, put through chopper; ½ cup sugar, ½ cup water. Cook for about 10 minutes, or until thick. Spread this filling over the lower crust.

Pat on the rest of the dry mixture and bake in a moderate oven for approximately 25 minutes. Cool, then cut in squares.

Note: The date amount reads "1 ground of pitted dates" on the clipping (the unit seems to be missing; bracketed here).

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Double Duty Cookies

From: No credit on clipping

One cup seedless raisins, 4 1-ounce squares bitter chocolate, 1 cup butter, 2 cups granulated sugar, 3 eggs, ¼ cup milk, 4½ cups sifted all-purpose flour, ¼ teaspoon salt, 2 teaspoons soda.

Boil raisins 5 minutes in sufficient water to cover; drain and cool.

Cut chocolate fine and melt thoroughly.

Add melted chocolate and beat.

Add well beaten eggs and blend thoroughly.

Add milk and stir; add flour sifted with salt and soda and beat well.

Stir in the raisins.

Drop by small spoonfuls onto ungreased cookie sheet about 2 inches apart and flatten slightly.

Bake in a moderately hot oven (400 degrees) 10 to 12 minutes.

A half walnut pressed into cookie before baking gives a festive effect.

Makes 4 to 5 dozen medium sized cookies.

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Dutch Caraway Seed Cookies

From: Credit is cut off at the bottom of the clipping

One cup butter substitute, 1 cup sugar, 2 eggs, 1 tablespoon water, pinch of salt, 1 teaspoon baking powder, 2 cups bread flour, 1 tablespoon caraway seeds.

Cream butter and sugar. Add beaten eggs and water. Sift and add dry ingredients. Crush and add caraway seeds. Roll thin and cut into circles or fantastic cakes. The Dutch prefer the latter. (A drop cookie recipe may be made and caraway seeds added.) Bake in moderate oven.

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Festive Fruit Bars for Holidays

From: Mrs. Rose Silberstein, 15 Washington st., Dorchester 21

¾ cup sifted flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup sugar, 2 eggs, well beaten, 1 cup chopped dates, ½ cup currants, ¼ cup minced candied cherries.

Sift dry ingredients into a bowl and add eggs. Mix, combine dates, currants and nuts into dry mixture. Spread into 8 by 8-inch pan. Bake in 325-degree oven for 30 minutes. Cut while warm into squares.

Note: The directions mention nuts, which are not in the ingredient list (as printed).

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Fruit Cookies

From: Mrs. Elbridge Merrithew, R. F. D. 5, Box 89, Woodfords, Me.

One cup shortening, 2 cups light brown sugar, 2 eggs, ⅓ cup sour cream, 1 teaspoon vanilla, ¼ teaspoon salt, 1 cup chopped figs, 1 cup chopped raisins, 4 cups flour, 1 teaspoon soda.

Cream the shortening and sugar. Add eggs and cream and beat two minutes. Add rest of ingredients. Chill the dough. Break off bits of dough and flatten down, four inches apart, on greased baking sheets. Bake about 12 minutes in a moderate oven. These cookies are delicious served with chilled beverages.

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Ginger Cookies

From: No credit on clipping

Three cups sifted flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ teaspoon soda, 1 teaspoon cinnamon, 2 teaspoons ginger, 1 egg, 1 cup molasses, ½ cup melted shortening.

Sift together flour, baking powder, soda, salt, cinnamon and ginger.

To beaten egg add molasses and shortening and add all to flour mixture.

Chill. Roll out ¼ inch thick on lightly floured board.

Cut with a large round cookie cutter.

Bake on ungreased cookie sheet in moderate oven (350 degrees Fahrenheit) 15 to 20 minutes.

Note: The original misprints "molasses" as "colasses" and "cinnamon" as "cinanmon"; corrected here.

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Ginger Snaps

From: Helen B. Sederquest, 12 Charles street, Wakefield

One cup sugar, 1 cup molasses, ½ cup butter, ½ cup lard, ⅔ cup hot coffee, 2 teaspoons soda, 1 teaspoon ginger, 1 tablespoon vinegar, pinch of salt, and flour enough to make stiff dough.

Roll thin and bake in a hot oven.

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H-O Drop Cookies

From: H-O (cereal) recipe card

• [⅔?] cup shortening
• [¾?] cup light brown sugar
• 1 egg
• [⅓?] cup raisins
• 1 teaspoon cinnamon
• [¾?] cup milk (sour or buttermilk preferred)
• 1 cup H-O
• 1 teaspoon vanilla
• 2 cups sifted flour, 2 teaspoons baking powder, [⅛?] teaspoon salt — or 2 cups sifted PRESTO (no baking powder or salt required)

Cream shortening, add sugar gradually, then unbeaten egg and mix well. Add raisins, and flour that has been sifted with baking powder, salt and cinnamon, alternately with milk. Mix in H-O and vanilla. Drop by teaspoonfuls on greased baking sheet and bake in moderate oven (350°F.) 10 to 15 minutes.

To check before publishing: several fractions on this card are blurry and could not be read with confidence; bracketed amounts are best guesses.

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Hermits

From: Alice A. Jordan, R. F. D. 1, Elmville, Killingly, Conn.

Two tablespoons shortening, 1 egg, ¼ cup milk, 2 teaspoons baking powder, ⅓ teaspoon salt, 1 cup seeded raisins, ½ cup sugar, ½ cup molasses, 1¾ cups flour, ¼ teaspoon soda, ¾ teaspoon cinnamon.

Cream the shortening, add sugar, egg and molasses. Mix well; add the milk slowly. Sift the flour, baking powder, salt and soda, raisins and cinnamon together; add this to the first mixture. Drop from a spoon on greased tins. Bake in a moderate oven about 10 minutes.

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Hermits (Recipe of the Day)

From: No credit on clipping

Recipe of the Day — by request.

• 3½ cups sifted flour
• ¼ teaspoon baking soda
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup shortening
• 1½ cups brown sugar, firmly packed
• 2 eggs, well beaten
• 1 cup seeded raisins, cut in small pieces
• 2 tablespoons milk

Mix and sift flour, soda, baking powder, salt and spices. Cream shortening, add sugar slowly, and cream until fluffy. Stir in well-beaten eggs. Add sifted dry ingredients combined with raisins alternately with milk. Roll ⅛-inch thick on lightly floured board. Cut in desired shapes. Bake on greased cookie sheet in moderately hot oven (400 degrees F.) about 12 minutes. Makes about 6 to 7 dozen 2-inch cookies.

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Hermits (Wilma Smyth)

From: Wilma Smyth, Cumberland Ctr., Me.

One and one-half cups sugar, ½ cup butter (scant), 2 eggs, 3 cups flour, ½ cup sour milk, 1½ cups chopped raisins, 1 teaspoon soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ½ teaspoon salt.

Cream sugar and butter, add beaten eggs. Dissolve soda in sour milk and add to the above, alternately with the flour. Add spices and chopped raisins. Drop from spoon on a greased pan and bake in a hot oven.

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Ice Box Molasses Cookies

From: "Goggie"

Dear Bettsy Bell—Thank you for the fruit cup dessert. I shall try it soon and report. Here is my pen picture: Five feet 3, reddish brown hair worn in a curly long bob, hazel eyes and slender.

Here is a recipe you won't have to double. It makes between 8 and 9 dozen small wafers.

One cup shortening, 1 cup molasses, 1 cup brown sugar. Boil together for 2 minutes, then cool to lukewarm. Add 1 egg well beaten, 4 cups sifted flour, 1 teaspoon salt, 1 teaspoon soda, 2 teaspoons ginger, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon cloves. Sift dry ingredients all together and stir into molasses mixture. Pack in wax paper lined pan (I use bread pan) and leave all night or for several hours in ice box. When solid enough to slice cut in three lengths and slice as thin as you prefer them. Bake 15 minutes at 375 degrees F. Watch carefully as they burn easily.

Note: Credit is a pen name ("Goggie"). The clipping is torn from a longer column; scraps of other articles along its edges are not transcribed.

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Milk Chocolate Bars

From: Mrs. Reginald F. Orcutt, West Burke, Vt.

This is a very good, easy recipe and it has very little shortening and sugar in it. I sometimes add ½ cup walnuts to the recipe. The bars keep moist for several days.

Two tablespoons shortening, ½ cup sugar, ½ cup dark corn syrup, 1 teaspoon vanilla, 1 egg, 2 cups sifted flour, ½ teaspoon salt, 1 teaspoon soda, 2 tablespoons cocoa, ¾ cup sour milk.

Mix shortening, sugar, corn syrup and vanilla, beating well. Add egg; beat again. Add the sifted dry ingredients alternately with the sour milk. Pour into a greased pan, 7 by 13 inches. Bake in moderate oven, 350 degrees F. for 25-30 minutes. Cut into bars.

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Molasses Spice Cookies (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, ½ cup molasses, ¼ teaspoon ginger, ½ teaspoon allspice, ½ teaspoon cinnamon, ½ teaspoon salt, 2½ cups graham cracker crumbs, ½ cup seedless raisins, ½ cup chopped nut meats.

Mix together Eagle Brand Sweetened Condensed Milk, molasses, spices, salt, graham cracker crumbs, raisins and nut meats. Drop by spoonfuls onto greased baking sheet. Bake in moderate oven (350° F.) about 15 minutes. Remove from pan at once. Makes about 36.

To check before publishing: the spice amounts are slightly blurry. One of a strip of six round recipe cards joined like an accordion.

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Nut Spice Cookies

From: No credit on clipping

The smell of fresh spices permeates the atmosphere of many homes during this pre-Christmas baking season.

1½ cups sifted flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ¼ teaspoon cloves, ½ cup shortening, ¾ cup brown sugar, firmly packed, 1 egg, well beaten, ¼ cup milk, 1 cup cut seeded raisins, ¾ cup chopped nut meats.

Mix and sift flour, baking powder, salt and spices. Cream shortening, add sugar slowly, and cream until fluffy. Stir in well-beaten egg. Add sifted dry ingredients, to which raisins and nut meats have been added, alternately with the milk, and mix well. Drop by teaspoonfuls on greased baking sheet, and let stand a few minutes. Flatten by stamping with a tumbler covered with a damp cloth. Bake in a moderate oven (375 degrees Fahrenheit) about 15 minutes. Makes about 3 dozen cookies.

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Old-Fashioned Ginger Cookies

From: Florence Thorne, Pike, N. H.

• ⅔ scant cup shortening
• 1 cup sugar creamed with shortening
• 1 cup molasses
• 4 tablespoons sour milk
• 4 tablespoons cold water
• 1 teaspoon ginger
• 1 large teaspoon soda
• 1 teaspoon salt
• flour enough to mix stiff

Roll out and bake in hot oven. Roll out thin.

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Old-Fashioned Soft Molasses Cookies

From: Mrs. V. A. Thurlow (address trimmed)

One cup sugar, 1 cup dark molasses, ⅔ cup shortening, ⅔ cup boiling water, 1½ teaspoons soda, about 5½ cups flour, 1 teaspoon ginger, ½ teaspoon salt, ¼ teaspoon cinnamon.

The shortening is best made mostly of beef drippings with a small piece of butter. Place the shortening in a mixing bowl and pour over it the boiling water to which the soda has been added. Add rest of ingredients and mix to a soft dough.

Roll out, cut with cookie cutter and bake from 10 to 12 minutes in a 425 degrees oven. Have dough as soft as can be handled and bake in a hot oven and you will have nice, soft cookies.

Note: The address under the credit is trimmed off the bottom of the clipping.

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Peanut Butter Brownies

From: "One Heart"

Did you ever make "Peanut Butter Brownies?"

Cream together ½ cup peanut butter and two tablespoons of butter and add one cup sugar. Cream this in also. Add one egg beaten light and one quarter cup milk. Melt one square of chocolate and add to mixture.

Sift together one cup flour, one quarter teaspoon of soda, and two teaspoons of baking powder and add. Beat well and bake in a moderate oven.

Note: Credit is a pen name ("One Heart").

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Peanut Butter Cookies (School Days Cookies, Gold Medal)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

School Days Cookies (for children's lunches, lunch boxes and after school).

½ cup butter, ½ cup peanut butter, ½ cup white granulated sugar, ½ cup brown sugar, 1 egg, well beaten, 1¼ cups Gold Medal "Kitchen-tested" Flour, ¾ teaspoon soda, ½ teaspoon baking powder, ¼ teaspoon salt.

Method: Cream butter and peanut butter together. Add sugar gradually and cream thoroughly. Add well beaten egg to creamed mixture. Sift flour once before measuring. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well; then form into balls the size of a walnut. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake.

Time: Bake 10 to 12 minutes. Temperature: 375° F., quick moderate oven. Amount: 4 dozen cookies.

Note: The leaflet says "School Days Cookies continued on next page"; the other cookies in that series are not on this clipping. The same recipe also appears in a second copy of the folder.

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Pecan Cookies

From: E. Grunwald, 46 North Ave., Melrose Highlands

Readers' Recipes — contributed by N. E. Housewives. Supervised by Miss Lillian Fee, graduate of Scientific Cookery, Simmons College. Six prizes of $1 each are awarded for the six best recipes printed in the daily Post each week.

Three-quarters cup shortening, 1½ cups brown sugar, 2 eggs unbeaten, 2 cups sifted enriched flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ cup finely chopped pecan meats.

Cream shortening and sugar thoroughly. Add eggs, mix well. Mix and sift flour, salt and baking soda; add gradually. Add chopped pecans, chill thoroughly in refrigerator for several hours. Press a whole nut-meat on top of each ball.

Form into small balls ½ inch in diameter. Bake in moderate oven, 375 degrees F., 8 to 10 minutes.

Note: The directions appear in this order on the clipping (the last paragraph is a separate piece at the top right), so the steps may be slightly out of order.

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Raisin Criss-Cross Cookies

From: "Mary Regina"

Dear Mrs. Manchester: Saw your S.O.S. for drop cookie recipes and thought you might like to try this favorite of mine. All my friends have liked these so well, they went right home and made up a batch themselves.

½ cup shortening, ¾ cup sugar, 1 egg, 1 tablespoon milk, ½ teaspoon lemon extract, 1¾ cups sifted flour, ¾ teaspoon cream of tartar, ¾ teaspoon soda, ¼ teaspoon salt, ½ cup coarsely ground raisins.

Mix shortening, sugar, and egg. Stir in milk and lemon extract. Sift together flour, cream of tartar, soda and salt and add to first mixture. Then add the raisins.

Roll into balls the size of a small walnut. Place balls about three inches apart on ungreased cookie sheet. Flatten with a fork dipped in flour, making a criss-cross pattern. Bake 8 to 10 minutes in a moderately hot oven—about 400 degrees. Makes about 3 dozen.

Hope your husband will like them. Happy baking to you!

Note: Credit is a pen name ("Mary Regina").

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Rich Almond Cookies

From: Mrs. Jane Martha Braun, 164 Elm st., North Cambridge

Here is a recipe for cookies, which children (and grown-ups, too) simply can't get enough of!

One-half cup butter, ⅓ cup sugar, ¾ cup flour, sifted; 1 egg, well beaten; 1 teaspoon almond extract.

Cream the butter well. Add sugar. Cream and beat until light. Add egg. Mix thoroughly. Then add flour, a small portion at a time, and beat. Stir in almond flavoring. Drop from the tip of a teaspoon onto a greased cookie sheet and bake in a moderate oven (350 degrees) for 10 minutes, or until edge of cookie is brown. In order to avoid running together, cookies should be dropped at least 1 inch apart on the cookie sheet.

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Soft Molasses Cookies

From: No credit on clipping

One cup molasses, one tablespoon ginger, one teaspoon soda, two tablespoons warm water or milk, one-half cup butter (softened), flour to mix soft.

Mix in the order given, dissolving the soda in the milk. Roll out one-third of an inch thick. Cut in small rounds.

Note: The clipping ends here; no baking time or temperature is given.

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Sour Cream Cookies

From: Mrs. G. L. Edmondson, 54 Redington street, Swampscott

Two eggs, 1 cup sugar, ⅓ cup melted butter, ½ cup sour cream, vanilla.

Beat eggs, add sugar, cream, butter and vanilla. Add ½ teaspoon soda, ¼ teaspoon nutmeg, 2 cups flour. Nutmeats, chopped fine, may be added if desired.

Drop from spoon onto cookie sheet. Bake in 375 degree oven for 8 minutes.

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Spice Cookies (with Corn Syrup)

From: "Forget-Me-Not"

This is a very good, economical recipe for spice cookies:

One cup corn sirup, ⅔ cup of lard melted, ½ cup of sugar, 1 egg, 1 teaspoon cinnamon, 1 teaspoon of cloves, ¼ teaspoon allspice. Grate the rind of an orange and add to mixture 1 teaspoon of soda dissolved, 2 tablespoons of milk, or cream if you have it, and flour enough to make a soft dough. Let stand over night. In the morning roll out as thin as possible, put a piece of almond on each cookie and bake in quick oven.

Note: Credit is a pen name ("Forget-Me-Not").

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Spritz Cookies

From: No credit on clipping

I am not surprised to receive many requests for the popular Christmas cookie we call "Spritz." This is one of my mother's favorite holiday cookies.

2½ cups sifted cake flour, ½ teaspoon salt, 1 cup shortening, ⅔ cup sugar, 1 egg, well beaten, 1 teaspoon vanilla extract.

Mix and sift flour and salt. Cream shortening, add sugar slowly, and cream until fluffy. Stir in well-beaten egg and vanilla extract. Add sifted dry ingredients. Pack dough in barrel of cookie press and force on ungreased baking sheets in various shapes, or drop dough by teaspoonfuls on ungreased baking sheets. Decorate with chopped nut meats, candied cherries, or sliced citron, if desired. Bake in moderately hot oven (400 degrees Fahrenheit) about 8 minutes, until light brown. Remove from baking sheets and cool. Makes about 5 dozen cookies.

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Sugar Cookies (Lemon)

From: Mrs. C. O. Bowles, 22 Newbert ave., South Weymouth 90

Combine ½ cup shortening, 1 teaspoon grated lemon rind, ¼ teaspoon nutmeg.

Add 1 cup sugar, and cream well, then 1 egg well beaten, and 2 tablespoons lemon juice, and mix. Add 2 cups sifted flour, 1 teaspoon baking powder, and ½ teaspoon soda. Drop by half teaspoonful on well greased shelf. Flatten by stamping with bottom of glass covered with damp cloth. Sprinkle cookies with sugar and bake 10 to 12 minutes in 375 degree oven.

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Sugar Cookies (with oatmeal and cocoanut)

From: Miss H. R. Bailey, Room 414, Court House, Boston

One cup each sugar and flour, 2 cups uncooked oatmeal, ¼ cup shredded cocoanut, 4 teaspoons liquid shortening, 2 teaspoons baking powder, ½ teaspoon salt, 1 egg.

Beat the shortening with the egg. The mixture should be stiff and baked on a sheet.

Note: No baking time or temperature is given on the clipping.

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Sugarless Brownies (with Corn Sirup)

From: "Syrup Sue"

One-half cup shortening, 1 cup sweet corn sirup, 2 squares melted chocolate, 1 cup less 2 teaspoons flour, 1 teaspoon vanilla, ½ teaspoon baking powder, ¼ teaspoon salt, 2 eggs well beaten, ½ to ¾ cup chopped nuts (or raisins).

Cream shortening, add sirup and melted chocolate. Add ¼ of dry ingredients and stir until smooth. Add eggs, remaining dry ingredients, vanilla and nuts. Nine-inch pan, 30 minutes, oven 350 degrees.

Note: Credit is a pen name ("Syrup Sue").

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Thanksgiving Cookies

From: "Bunko"

¾ cup shortening, ½ cup granulated sugar, ½ cup brown sugar, 1 egg yolk, ½ cup sour cream, ¾ cup rolled oats, ½ cup boiling water, 4 cups flour, 1 teaspoon soda, 1 teaspoon salt, ½ cup each raisins and walnuts, 1 teaspoon vanilla.

Cream shortening and sugar, add egg yolk and cream. Scald rolled oats with boiling water, add to first mixture with sifted flour and soda, salt, fruit and nuts. Add vanilla. Chill and roll out.

Have the dough as soft as can be handled. Using less flour if necessary. Bake in a moderate oven. Keep in crock. These cookies improve with age.

Note: Credit is a pen name ("Bunko").

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Almond Icebox Cake

From: "Hill Top"

Dear Ovadua—I am glad you liked the rhubarb pie recipe. Thank you for your cake rule which is the nearest to angel cake I have ever made. I used an angel cake pan and left it unfrosted. Here is a delicious cake which can be made in the ordinary icebox.

Line a bread pan or mold with wax paper and put a layer of macaroons round side down on the bottom. Line sides with split lady fingers, rounded side out. Into the center pour half of an uncooked, almond flavored mixture. Spread another layer of macaroons, then the rest of your filling. Put pan or mold into the icebox and forget it for 24 hours.

Filling

Here's that delectable mixture for the center. Combine ingredients in this order: One-half cup butter, creamed, ⅔ cup powder sugar, ½ teaspoon almond extract, 3 egg yolks, ⅔ cup finely chopped almonds, 3 egg whites, beaten stiff, 1 cup heavy cream, whipped.

Just listen to the "oh's" and "ah's" of delight at the sight and taste of this unusual dessert. Write again.

Note: Credit is a pen name ("Hill Top"). The fractions for the powdered sugar and almonds are printed "2-3 cup" (read as ⅔).

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Apple Dainties

From: "Midnight"

Wash and core six firm apples, then prepare this filling: ½ cup of dates cut fine, ¼ cup of walnuts cut in small pieces, moisten with fresh orange juice, fill apples and bake until done, then top with whipped cream before serving.

Note: Credit is a pen name ("Midnight"). No baking time or temperature is given.

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Apple Dessert (Baked in Muffin Tins)

From: Mrs. John H. Merrill, 409 Central st., Franklin, N. H.

Two cups flour, 3 teaspoons baking powder, ½ teaspoon salt, 2 tablespoons sugar, ¼ cup shortening, 1 egg, 1 teaspoon vanilla, 6 apples.

Sift flour and baking powder, cut in shortening, add salt and sugar—add milk, vanilla and beaten egg. (Have apples peeled, cored and halved.) Mix well and drop mixing spoon of batter into well-greased muffin tins—press ½ apple down in each batter—cover slightly with cinnamon and sugar. Bake in a hot oven (400 degrees Fahrenheit) 25 minutes. Serve warm with whipped cream. We have also used ice cream. It's delicious either way.

Note: The amount of milk is not given in the ingredient list.

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Apple Rice Pudding

From: No credit on clipping

One cup cooked rice, 3 apples, ¼ cup sugar, ½ cup milk, butter, nutmeg.

Place a layer of rice in a buttered baking dish.

Lay the thinly-sliced apples over the rice.

Sprinkle with all but about 2 tablespoons of the sugar and sprinkle with nutmeg.

Add the remaining rice and rest of sugar.

Sprinkle with nutmeg and dot with butter.

Add milk, cover and bake in moderate oven 45 minutes, uncovering the last few minutes.

Serve hot or cold with milk or cream.

Note: Shares a long clipping with Delicious Brown Betty, Scalloped Frankfurters and Potatoes, and Chocolate Cream Fudge.

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Apple Rice Pudding (Stewed Apples)

From: "Small Town Gal"

Requested by a reader. Here is a good pudding:

3 cups milk, 1 egg, ½ teaspoon vanilla, ¼ cup rice, ¼ cup sugar, 4 apples (stewed).

Wash rice, add to the milk, and boil until tender. Stir from time to time. When done, remove, add sugar, egg and vanilla beaten together, and mix well.

Arrange in pudding dish, stewed apples, then rice. Set in pan of hot water, and bake at 400 degrees until top is light brown. Serve plain or with cream. Softer pudding may be had by adding a little milk.

Note: Credit is a pen name ("Small Town Gal").

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Apple Roll

From: Mrs. Elbridge Merrithew, R. F. D. No. 5, Box 89, Woodfords, Me.

Two cups flour, 1 teaspoon salt, 2 teaspoons baking powder, 2 tablespoons butter, ¾ cup milk, 4 apples, chopped fine.

Sift flour twice with salt and baking powder. Rub butter in with the fingers. Add milk. Roll to ½ inch thickness. Cover with apples. Roll and place in buttered baking pan. Boil together 5 minutes 1 cup sugar, ½ cup water, ½ teaspoon cinnamon. Pour it over the roll and bake 1 hour in a moderate oven, basting occasionally. Serve hot with whipped cream.

Note: Staple and a paper overlap run through the middle of the text; wording read from context.

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Apple Sauce Doughnuts ("Something Different")

From: Mrs. A. Brody, 125 Appleton circle, Fitchburg

Cream 1½ cups brown sugar and 2 tablespoons shortening. Sift together 3½ cups bread flour, 4 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg. Blend together. Place in refrigerator until ready to fry.

Take out and break up with a fork. Add 2 well-beaten eggs, 1 cup applesauce, to which 1 teaspoon soda has been added. Roll and cut out and sprinkle with ¼ cup flour.

Fry in deep fat, 365 degrees. Drain and roll in sugar. If liked, roll in powdered sugar and cinnamon mixed while still warm.

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Apple Tapioca Pudding

From: No credit on clipping

Pick over and wash three-fourths of a cup of pearl tapioca. Pour one quart of boiling water over it and cook in the double boiler until transparent; stir often and add half a teaspoon of salt. Core and pare seven apples. Put them in a round baking dish and fill cores with sugar and lemon juice. Pour tapioca over them and bake till apples are very soft. Serve hot, or cold with sugar and cream.

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Apricot Dessert Squares (with Meringue, Pillsbury's)

From: Pillsbury's Best Flour folder (Mary Ellis Ames)

Fills a 15x10x1-inch pan. Temperature: 350° F. Time: about 20 to 25 minutes.

1½ cups sifted Pillsbury's Best Enriched Flour, 2 teaspoons baking powder (or 1 teaspoon double-acting), ¼ teaspoon salt, ¾ cup shortening, ½ cup sugar, 2 eggs, unbeaten, 6 tablespoons milk, 1 teaspoon vanilla, 1 cup cooked dried apricots, sweetened and drained, ¼ cup shredded coconut.

1. Sift flour once, measure; add baking powder and salt; sift twice.
2. Cream shortening; add sugar gradually; beat well.
3. Add eggs, separately; beat well after each.
4. Add dry ingredients alternately with combined milk and flavoring; mix well after each addition; beat well after last addition only.
5. Spread evenly in well-greased shallow pan. Arrange apricots on top. Spread with a meringue; sprinkle with coconut. Bake in moderate oven until done; cut into squares. Serve with whipped cream if desired.

Meringue: 3 egg whites, 6 tablespoons sugar, 1 teaspoon lemon juice.

1. Beat egg whites until they form slight mounds when beater is raised.
2. Add sugar, 1 tablespoon at a time, beating until dissolved. Continue until meringue stands in lustrous heavy points. Beat in flavoring.
3. Spread evenly over batter. Bake as directed in Step 5.

Note: If desired, ½ cup strained honey may be substituted for sugar. Omit milk. If desired in meringue, 6 tablespoons strained honey may be substituted for sugar. Omit lemon juice.

Note: Comes from a folder with a sugar-saving theme (wartime sugar rationing). Shares a folder with Orange Nut Pudding and Two-Egg Cake.

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Apricot Sherbet

From: Mrs. Julia Foley, 270 Huntington st., New London, Conn.

Two cups of cooked, strained apricots, 1 cup orange juice, ½ cup lemon juice, 1½ cups granulated sugar, 1 cup milk, 1 cup cream, 1¼ teaspoons grated lemon rind, 2 egg whites, beaten stiff.

Mix apricot puree, juices, milk, cream, sugar and rind. Pour mixture into refrigerator tray, set control to coldest temperature. Stir three times during the half hour it stands in refrigerator. Take out tray, fold in the stiffly beaten egg whites, and return mixture to freeze. It takes about three hours' freezing.

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Aunt Hetty's Red Cherry Roly Poly (Spry)

From: Spry shortening recipe leaflet

Now try Aunt Hetty's famous Red Cherry Roly Poly with its light, tender Spry crust.

2 cups sifted flour, 3 teaspoons baking powder, ½ teaspoon salt, 5 tablespoons Spry, ⅔ cup milk (about), 1 No. 2 can (1¾ cups) red pitted cherries, well drained.

Sauce: ½ cup brown sugar, firmly packed, 1 tablespoon cornstarch, dash of salt, 2 cups cherry juice and water (combined), 1 tablespoon butter, ⅛ teaspoon almond extract.

Sift flour with baking powder and salt. Cut in Spry until mixture is as fine as corn meal. (No bother at all with triple-creamed Spry.) Add milk, mixing until a soft dough is formed. Roll lightly on floured board into a rectangle about 9 x 12 inches and ¼-inch thick. Cover dough to within ½ inch of the edge with drained cherries, then roll like a jelly roll. Cut into 1½-inch slices and arrange about 1 inch apart, cut side down, in a shallow 12 x 8-inch baking dish, greased with Spry.

Combine brown sugar, cornstarch and salt, and mix thoroughly with cherry juice and water. Boil for 1 minute. Add butter and almond extract and stir until butter is melted. Pour over cherry rolls. Bake in hot oven (425° F.) 30 to 35 minutes, basting with juice after first 10 minutes of baking. Serve with cream. Makes 8 portions.

Notice how light and tender this dessert is. And made with Spry, it's easy to digest as plain bread.

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Baked Custard (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

⅔ cup Eagle Brand Sweetened Condensed Milk, 2¼ cups hot water, 3 eggs, slightly beaten, ½ teaspoon salt, nutmeg.

Mix Eagle Brand Sweetened Condensed Milk and hot water. Pour gradually over eggs. Add salt. Pour into greased baking dish or custard cups. Sprinkle with nutmeg. Place in pan filled with hot water to depth of custard. Bake in slow oven (325° F.) about 1 hour or until custard is set. (A knife blade inserted will come out clean when custard is done.) Serves 6.

Note: One of a strip of six round recipe cards joined together like an accordion.

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Banana Roll

From: Mrs. C. A. Erickson, 19 Heath street, Worcester

Two and one-half cups graham cracker crumbs, 1 cup mashed bananas, 1 cup diced marshmallows, 1 cup crushed pineapple. Mix in order given.

Shape into a roll with a little more cracker crumbs. Chill thoroughly. Serve in slices with whipped cream.

Requires no baking or cooking whatever, just chill.

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Banana Snow Whip

From: Mrs. Nellie Sinclair, 14 Gordon St., Framingham

Slice 3 bananas very thin, add ½ cup powdered sugar and 3 tablespoons lemon juice. Set in a cool place for 1 hour.

Then mash and beat until very light. Add 1 cup of whipped cream, the stiffly beaten whites of 2 eggs and 1 cup cocoanut. Pour into a serving dish, sprinkle with cocoanut and finely chopped nuts.

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Banana Whip

From: No credit on clipping

Peel six bananas and put through a fruit press or food chopper. Beat together with 2 tablespoons of sugar and a tablespoon of currant or grape jelly. Beat whites of 2 eggs to a stiff froth, mix with banana pulp and beat again. Place in molds and let stand in refrigerator until thoroughly chilled, then serve with whipped cream.

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Blueberry Grunt

From: "Ady, Vt."

2 cups blueberries, ½ cup water, ½ cup sugar.

Cook blueberries with water until soft. Add sugar. Turn into small casserole. Drop spoonful of drop baking powder biscuit on top. Bake in moderate oven about half hour. Serve warm with plain cream.

Note: The credit is printed "Ady. Vt." (probably a pen name or town).

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Butterscotch Tapioca

From: Mrs. J. A. Marsters, East Sandwich

Cook ½ cup tapioca, 1½ cups dark brown sugar, ½ teaspoon salt, 1 tablespoon butter for 15 minutes, in 3 cups hot milk in double boiler, stirring frequently.

Remove from heat, flavor with vanilla. Serve cold with cream.

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Chocolate Custards

From: Mrs. Clesson Spencer, 43 Union street, Littleton, N. H.

One pint milk, 1½ tablespoons corn starch, 2 tablespoons cocoa, piece of butter size of walnut, ½ cup sugar, 1 teaspoon vanilla.

Scald milk in double boiler. Add butter and sugar. Make a paste of the corn starch and cocoa, add, stirring until mixture thickens. Cook 15 minutes. When cool add vanilla. Put in custard cups and serve with whipped cream.

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Chocolate Ice Cream (Automatic Refrigerator Method, Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

1 square unsweetened chocolate, ⅔ cup Eagle Brand Sweetened Condensed Milk, ⅔ cup water, ½ teaspoon vanilla, ½ cup whipping cream.

Melt chocolate in top of double boiler. Add Eagle Brand Sweetened Condensed Milk and stir over rapidly boiling water 5 minutes until thick. Add water. Mix well. Chill. Add vanilla. Whip cream to custard-like consistency. Fold into chilled mixture. Freeze in freezing unit of refrigerator until half frozen. Scrape mixture from freezing tray and beat until smooth, but not melted. Replace in freezing unit until frozen. Serves 6.

To check before publishing: the fractions for the condensed milk and water are slightly blurry. One of a strip of six round recipe cards joined like an accordion.

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Chocolate Walnut Pudding

From: Mrs. Nellie Sinclair, 14 Gordon st., Framingham

Scald 2 cups milk, then add 1 cup fine bread crumbs. Mix well together ½ cup sugar, ¼ teaspoon salt, 3 tablespoons cocoa, 1 well-beaten egg. Add this to the milk mixture; lastly add ½ cup chopped walnut meats and ½ teaspoon vanilla.

Bake in a moderate oven about ¾ hour or until a delicate brown. Serve with whipped cream.

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Cream Puffs (Sugarless Party Dessert)

From: Mrs. Betty Rickard, 13 Hall st., Kennebunk, Me.

Delicious sugarless party dessert.

One-half cup water, 3 tablespoons vegetable oil, 2 tablespoons butter, [⅝?] cup flour, ¼ teaspoon salt, 2 eggs.

Heat fat and water until water boils, then add flour and salt all at once and stir until well blended. Cook until paste does not stick to sides of pan. Remove from fire and add unbeaten eggs, one at a time; beat until thoroughly mixed. Drop by tablespoonsful on oiled baking sheet and bake in a hot oven 25 to 30 minutes. This makes six puffs. Split and fill with any flavor of prepared pudding mix made according to directions on package.

To check before publishing: the flour amount is hard to read (it looks like ⅝ cup).

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Custard Pudding (with Sponge Cake)

From: No credit on clipping

One-half cup sugar, 4 tablespoons flour, ⅛ teaspoon salt, 3 egg yolks, 3 cups milk, 2 egg whites, beaten, 2 tablespoons vanilla, ½ teaspoon lemon extract, 6 squares sponge cake, 1 cup whipped cream.

Blend the sugar, flour and salt. Add egg yolks and milk. Cook until a little thick. Heat egg whites, add the confectioners' sugar. Fold into the custard mixture. Add the extracts. Chill. Arrange the cake in sherbet cups, cover with the custard and top with whipped cream.

Note: The directions mention confectioners' sugar, which is not in the ingredient list, and "2 tablespoons vanilla" looks like a slip (as printed).

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Date and Nut Pudding

From: "Lawsie"

One cup dates chopped, ½ cup nut meats, 3 eggs, 4 tablespoons pastry flour, 1 cup sugar, 2 teaspoons baking powder, 4 tablespoons cracker crumbs.

Add beaten egg yolks with fork, dates and nuts. Fold in stiffly-beaten whites. Bake at 400 degrees for 45 minutes. You can buy cracker meal.

Note: Credit is a pen name ("Lawsie").

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Delicious Brown Betty

From: Gladys M. Brann, 8 Davis Drive, Lebanon, N. H.

Butter a deep baking dish and place a layer of finely-chopped apples in bottom, add a layer of fine bread crumbs, sprinkle with sugar and spice.

Add a little butter, another layer of apples and so on until dish is filled.

Top layer should be crumbs, seasoned to taste.

Bake in moderate oven until quite brown and serve with sweetened cream.

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The Ice Cream Dish (Sponge Cake with Ice Cream)

From: No credit on clipping

To start with, the ice cream may be bought at the store and put in the freezing compartment of your refrigerator until wanted, if you don't want the fun of making it yourself.

To make the lovely light sponge cake underneath the cream, use the following recipe:

2 cups cake flour, ¼ teaspoon salt, 2 teaspoons baking powder, 4 eggs, 1½ cups sugar, 1 cup milk, scalded, 1 teaspoon vanilla, [2?] tablespoons butter, melted.

Sift flour, and measure. Sift it three times with the salt and baking powder. Beat the eggs with a rotary beater until light and lemon colored. Then add the sugar gradually, beating until fluffy. Fold in the flour mixture. Add the scalded milk with the flavoring and melted butter. Fold until well blended.

Pour into two 8½x9x2-inch buttered cake pans, lining bottom of pans with waxed paper. Bake in a moderate oven, 350 degrees, for about 30 minutes. Cool in the pans. Then turn out carefully, and place in serving dish. Top with the ice cream, and have the following hot fudge sauce ready to pour over. If you prefer you can put the sauce over the cake, and then top with the ice cream, as in the picture.

To check before publishing: the amount of melted butter is partly hidden at the fold of the clipping.

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Jelly Doughnuts (No Yeast)

From: Mrs. George M. Seavey, 73 Hampshire street, Auburn, Me.

For a small lot take ½ cup sugar, 1 tablespoon butter or lard, 1 cup sour, or butter milk, 1 level teaspoonful soda, very little salt, ginger and cinnamon (or nutmeg if preferred).

Mix stiff enough to knead. Roll out to nearly ¼ inch in thickness. Cut out with a round cutter, put a slice of jelly on, then cover with another round of dough. Press the edges together and fry as you would doughnuts, in deep fat.

Note: The amount of flour is not given ("mix stiff enough to knead").

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Kiss Pudding

From: Ida L. Redman, 34 O'Neil street, Hudson

Dear Editor: I am sending the recipe for "Kiss Pudding" someone asked for. I hope she will guard it well as it is the most delicious pudding, of this kind, I have ever eaten.

First part

Scald 1 pint milk. Beat 3 egg yolks and add ½ cup sugar, 1 tablespoon cornstarch (dissolved to paste in little milk), and pinch of salt.

Add mixture to milk in double boiler and cook until it custards, not too long. Remove from fire, add 1 teaspoon vanilla. Stir in.

Second part

Beat stiffly the 3 egg whites, add ⅓ cup confectioners' sugar, then 1 square melted chocolate.

Put into sherbet glasses custard first, with chocolate mixture on top. Serve with whipped cream.

Will someone please send me a chocolate frosting that shines; also a white frosting that keeps its shape, but still is soft and shiny?

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Lemon Milk Sherbet

From: Mrs. T. W. McConkey, 8 Cummings St., Plymouth, N. H.

4 cups milk, 1½ cups sugar, juice of 3 lemons, grated rind of half lemon.

Mix lemon and sugar and grated rind. Stir constantly while slowly adding cold milk. Freeze and serve.

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A New and Spicy Plum Pudding (Spicy Oatmeal Fruit Pudding)

From: No credit on clipping

It's economical, too, being made with sour milk or buttermilk, and has oatmeal in it. Recipe below.

This is how you make the Spicy Oatmeal Fruit Pudding pictured here:

It calls for 1 cup sifted all-purpose flour, ¾ teaspoon salt, ¾ cup sugar, 1⅛ teaspoons soda, 1 teaspoon cinnamon, 1 cup uncooked oatmeal, ¾ cup chopped dates or raisins, 1⅛ cups sour milk or buttermilk, 3 tablespoons shortening, 1½ teaspoons vanilla.

Sift flour, sugar, salt, soda and cinnamon together. Add oatmeal (uncooked) and dates or raisins. Add the melted shortening to buttermilk (or sour milk), and add this liquid to the dry ingredients. Mix well. Pour into well-greased pudding pan and cook in deep well-cooker if you have it or, if not, steam it in a large kettle. Add a cup of water to the kettle or cooker. If using well-cooker, turn on high heat for first 15 minutes, then low for 1 hour. If steamed, then steam it about 2 hours.

To check before publishing: a few of the small fractions in the ingredient list are hard to read (for example the soda and the sour milk). Shares a clipping (with a large photograph) with Lemon Sauce.

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None Such Cottage Pudding (Mince Meat)

From: Borden's None Such Mince Meat leaflet

1 (9 oz.) pkg. Borden's None Such Mince Meat and ½ cup water, boiled down;* 2 cups sifted flour, 3 teaspoons baking powder, ½ teaspoon salt, 2 tablespoons brown sugar, 2 eggs, well beaten, ⅔ cup milk, 1 tablespoon grated lemon rind, ¼ cup shortening, melted.

Sift together flour, baking powder and salt. Add brown sugar to eggs, stirring until dissolved. Add milk. Mix together lemon rind, melted shortening and cooled mince meat; add to egg mixture. Add liquid ingredients to dry ingredients, stirring just enough to blend. Turn into greased square pan 8" x 8" x 2". Bake in moderate oven (350°F.) about 40 to 45 minutes. Serve hot or cold with a lemon sauce. Makes 9 servings.

*Break mince meat into pieces. Add water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until mixture is almost dry. Cool. If 28-ounce jar or can of None Such Mince Meat is used, boil 15 minutes to condense.

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None Such Fruity Ice Cream (Mince Meat)

From: Borden's None Such Mince Meat leaflet

½ (9 oz.) pkg. Borden's None Such Mince Meat and ⅓ cup water, boiled down;* ½ cup water, ⅔ cup Eagle Brand Sweetened Condensed Milk, 1½ teaspoons vanilla, 1 cup whipping cream.

Mix sweetened condensed milk, water, vanilla and cooled mince meat. Chill. Whip cream to custard-like consistency. Fold into chilled mixture. Cover with waxed paper; freeze in freezing unit of refrigerator until half frozen. Scrape into chilled bowl; beat until smooth but not melted. Replace waxed paper; return to freezing unit until frozen. Makes 6 servings.

Note: None Such Mince Meat may be added to any home-made vanilla ice cream when the ice cream has reached the mushy stage.

*Break mince meat into pieces. Add water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until mixture is almost dry. Cool. If 28-ounce jar or can of None Such Mince Meat is used, boil 15 minutes to condense.

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None Such Mince Meat Dumplings

From: Borden's None Such Mince Meat leaflet

1 (9 oz.) pkg. Borden's None Such Mince Meat, [1]½ cups water, 3 tablespoons sugar, 2 cups sifted flour, 3 teaspoons baking powder, ½ teaspoon salt, 4 tablespoons shortening, ⅔ cup milk.

Break mince meat into pieces. Add water and sugar. Boil briskly for 1 minute. Cool. Sift together flour, baking powder and salt. Cut in shortening. Stirring with a fork, add milk to make soft dough. Turn out on floured board; knead lightly. Roll to ⅛ inch thickness. Cut in 8 squares. In center of each square, place ¼ cup mince meat. Bring opposite corners of dough together on top of mince meat. Moisten edges of one side with water and seal. Prick with fork. Bake in hot oven (450°F.) about 20 to 25 minutes. Makes 8 dumplings.

Note: The amount of water is partly torn away (it looks like 1½ cups).

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Old-Fashioned Chocolate Pudding

From: Mrs. Lucy M. Whittaker

Two tablespoons butter, ¾ cup sugar, 1 egg beaten, 1 teaspoon vanilla, 1 cup flour, 1¼ cups fine, dry bread crumbs, 1 cup milk, 3 squares chocolate, 1 cup chopped nuts.

Cream the butter and sugar together and stir in beaten egg and vanilla.

Mix flour, crumbs, baking powder and salt, and add alternately with the milk to the first mixture.

Blend in melted chocolate.

Add nuts.

Put in buttered mold, cover tightly and steam two hours.

Serve with whipped cream.

Note: The amounts of baking powder and salt are not listed on the clipping.

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Orange Cantaloupe Cup

From: Margaret T. Kenney, 44 Liberty st., Otter River

Three cups cantaloupe balls, ½ cup sweet, dark red cherries, 1½ cups peeled diced orange (seeds removed), 1 cup mixed orange and lemon juice, 3 tablespoons sugar or honey.

Cut two medium cantaloupes into halves. Remove seeds. Scoop into balls, using a potato ball cutter. Arrange in sherbet cups with the cherries and orange. Mix orange and lemon juice with the sugar or honey. Pour about 2 to 3 tablespoons of the juice over each portion. Chill for an hour in refrigerator and serve as a dessert.

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Orange Charlotte

From: Mrs. E. A. Coke, Harvard, Mass.

Soften one tablespoon gelatin in ¼ cup cold water, add ½ cup boiling water and stir until dissolved. Then add ⅓ cup sugar, juice of one lemon, ½ teaspoon orange rind, and enough orange pulp and juice to make ¾ cup. Chill until slightly thick. Beat two egg whites until stiff. Beat two mixtures together until fluffy and stiff.

Pour into individual molds lined with orange segments. Chill, unmold and garnish with cherries.

I had this the other evening for friends who dropped in, and they thought it very nice, indeed, so am sending it along, thinking someone might like it for a Sunday supper or bridge luncheon.

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Orange Nut Pudding (Pillsbury's)

From: Pillsbury's Best Flour folder (Mary Ellis Ames)

Makes an 8x8x2-inch loaf. Temperature: 350° F. Time: about 1 hour.

2 cups sifted Pillsbury's Best Enriched Flour, ¾ teaspoon soda, ½ teaspoon salt, ½ cup shortening, 1 tablespoon grated orange rind, 1 cup firmly packed brown sugar, 2 eggs, well beaten, 1 cup chopped raisins, 1 cup chopped walnuts or nut meats, 1 cup sour milk or buttermilk, 1 teaspoon vanilla, ⅓ cup strained orange juice, ½ cup granulated sugar.

1. Sift flour once, measure; add soda and salt; sift three times.
2. Cream shortening and orange rind together. Add sugar gradually; beat until light.
3. Add eggs; beat well. Add raisins and nut meats; mix well.
4. Add dry ingredients alternately with combined sour milk and flavoring; mix well after each addition; beat well after last addition only.
5. Turn into greased loaf pan. Bake in moderate oven.
6. When done, pour combined orange juice and granulated sugar over top.
7. Cut in squares. Serve warm or cold with sweetened whipped cream.

Note: If desired, 1 cup strained honey may be substituted for brown sugar. Decrease buttermilk to ¾ cup. Substitute ⅓ cup strained honey for ½ cup granulated sugar in topping.

Note: Shares a folder with Apricot Dessert Squares and Two-Egg Cake.

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Pinch Pie (Meringue Layers)

From: No credit on clipping

Six egg whites, beaten stiff, add pinch baking powder.

Beat in 1½ cups sugar, 1½ teaspoons vinegar, 1½ teaspoons vanilla, pinch salt.

Bake in two layer tins in slow oven, about 325, about 1¼ hours.

Put bananas, strawberries, raspberries, peaches, or pineapple and whipped cream between layers and serve.

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Pineapple Pudding

From: Mrs. Daisy Campbell, 22 Suttle avenue, Lowell

One can pineapple, 1 small cup sugar, ½ pint whipped cream, ½ box of gelatine or 2½ tablespoons granulated gelatine.

Pour juice off pineapple. Soak gelatine in ½ cup cold water for 5 minutes. Dissolve in ½ pint of hot water. Chop pineapple very fine, and mix with sugar. Add this to the dissolved gelatine. When this begins to stiffen, stir in the whipped cream, beating thoroughly. Set in a cool place to harden. Will serve 6.

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Pineapple Rice Supreme

From: Mrs. John Merrill, Franklin, N. H.

2 cups cold cooked rice, 2 cups whipped cream, 1 cup grated pineapple (drained).

Mix pineapple and rice, fold in whipped cream. Chill. Serve garnished with cherries or strawberries, if liked.

Note: A few words at the right edge of the clipping were completed from context.

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Plum Pudding (with Peach Juice)

From: Mrs. G. A. Straw, 184 Holyoke street, Florence

Mix together 2 cups seeded raisins and 2 cups seedless raisins, 2 cups currants, half cup finely cut candied lemon peel and half pound suet, finely cut. Add two teaspoons salt.

Now sift together 2½ cups flour, ½ teaspoon nutmeg, 1 teaspoon cinnamon, ¼ teaspoon cloves and ¼ teaspoon mace.

In another bowl beat 4 eggs, add [1] cup sugar, [1] cup milk, [1] teaspoon vanilla extract, [1] teaspoon each of almond and lemon extract, and 3 tablespoons peach juice from canned peaches. Add the flour mixture to the suet and fruit mixture. Then add the liquid and mix well. Steam for 6 hours in 3 1-quart molds.

On Christmas Day decorate it with holly, and serve with a hot sauce. Or if you prefer, garnish it with cherries and use a hard sauce.

Note: The clipping prints "add cup sugar, cup milk, teaspoon vanilla" with no number before cup or teaspoon; the bracketed 1s are assumed. The nutmeg fraction is hard to read.

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Prune Nut Dainty (Jellied Prunes with Walnuts)

From: No credit on clipping

Two dozen fine dried prunes. Warm water to cover. Simmering time: about one hour. One package lemon jelly. Two cups boiling water. Twelve shelled walnuts. Six tablespoonfuls whipped cream (optional). Servings: Six.

Softening of the prunes and simmering until tender render this dried fruit most delectable. The natural sugar is coaxed into the open and the [...] syrup results. No sugar is added, and that fact is significant.

Wash the quality prunes in lukewarm water; place in a dish and cover with lukewarm water. Let stand until plump, one to three hours, or overnight. A thorough softening reduces the cooking time.

Cover the dish and set over a simmering flame, or in the oven and cook gently until tender and the syrup thick. The time is about one hour. Cool in their juice.

Take the pit from each prune and in its stead place a half walnut meat. Press together and arrange in a mould or individual moulds.

Turn the lemon jelly into a shallow bowl and pour over the boiling water; stir until dissolved. Let cool and then pour carefully over the walnut-filled prunes in the mould or individual moulds. Set in the icebox to become firm. At serving time unmould on dessert dishes and top with a puff of whipped cream, or serve plain.

Carefully cooked prunes stored in the icebox keep several days and facilitate the first course of breakfast; or filled with cream or cottage cheese and arranged on lettuce form a nourishing luncheon salad; or spiced become a relish for meats; or heated with beef heighten the pleasure of an oven dinner meat. Filled with tangy cheese, the prunes (well drained) add to the savory tray.

Note: The article runs from the lower left piece into the larger piece at the right; a few words where the two pieces meet are torn away. The neighboring H-O Drop Cookies card is hidden from the image and listed separately.

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Raised Jelly Doughnuts

From: "Dickie's Mom"

Here is a recipe that can be used for jelly doughnuts requested by Young Bride. It is the one that captured a prize for "Westchesterite" three years ago for the German delicacy called Kuchen.

2 yeast cakes, 1 cup scalded milk (cooled), 1 cup lukewarm water, 1 tablespoon sugar, 7 cups sifted bread flour, 6 tablespoons butter, 1 cup sugar, 3 eggs, ½ teaspoon salt.

Dissolve yeast and 1 tablespoon sugar in liquid, add 3 cups flour and beat until smooth. Add butter and sugar creamed and lightly beaten eggs, salt and balance of flour. Knead lightly and put in a warm greased bowl to rise over night. In the morning roll to about ¼ inch thickness and cut in rounds. Let these rise for about two hours before frying in deep fat. Drain on brown paper and roll in powdered or granulated sugar, whichever preferred. Slit and insert jelly when cold.

This is the most cherished of recipes in my file, as I have had many failures at Kuchen and Raised Doughnut making until I clipped this one from the Household Section and tried it. It has never failed.

Note: Credit is a pen name ("Dickie's Mom").

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Rhubarb Pudding

From: "Fire Opal"

One cup sour cream, ½ teaspoon soda, 1 cup sugar, 1 egg, 2 cups diced rhubarb, 1½ cups flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ teaspoon vanilla.

Mix cream and soda in bowl. Stir in sugar and beaten egg. Add fruit, then flour (sifted with baking powder and salt). Place in greased baking dish and bake in moderately hot oven (375 degrees) about 35 minutes. Serve with hard sauce. Serves 6 or 8.

Note: Credit is a pen name ("Fire Opal").

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Rice Pudding

From: "Sonia"

For Priscilla—

Wash ¼ cup rice; put into buttered pudding pan, with ¼ cup granulated sugar, 1 tablespoon butter, 1 teaspoon powdered cinnamon, ¼ teaspoon salt and 3 pints milk, as fresh as possible. Bake in moderate oven 1½ to 2 hours and stir until it begins to boil, then let it form a rich brown crust over the top. This pudding will be like cream and is to be served very cold and therefore should be made the day before. One-quarter cup seeded raisins may be added, but it is delicious plain.

Note: Credit is a pen name ("Sonia").

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Snow Peaks (Chocolate Cakes with Marshmallow Sauce)

From: "Nuthatch"

Heat in double boiler ½ cup milk and 2 squares chocolate. Cream 3 tablespoons shortening and ½ cup sugar; add 1 egg. Gradually add the melted chocolate; add the dry ingredients, which have been sifted together; ½ cup flour, ½ teaspoon salt, 1 teaspoon baking powder, then lastly ½ teaspoon vanilla. Bake in greased custard cups in moderate oven.

Sauce

Serve with this sauce: Boil for 3 minutes ½ cup sugar and ⅓ cup water, then add ⅛ teaspoon cream tartar, 8 marshmallows, few drops peppermint extract. Beat well.

Note: Credit is a pen name ("Nuthatch").

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Spring Pudding (Rhubarb and Prunes)

From: Mrs. J. L. Dunham, 38 Maple street, Taunton

Two cups rhubarb, cut fine; 20 stewed prunes. Cook the rhubarb and prunes in 1 cup prune juice and ½ cup water 15 minutes; add ½ cup instant tapioca and 1 small cup sugar and cook until tapioca is soft.

Serve with cream and sugar.

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Steamed Date Pudding

From: Hazel Connell, 21 Crescent st., Whitman

One pound dates, ½ pound beef suet, 3 cups bread crumbs, ¾ cup sugar, 1 egg, ½ cup milk, 4 tablespoons flour, 2 teaspoons baking powder.

Chop the dates and suet very fine. Mix the suet with the bread crumbs. Add the dates and the sugar. Stir in the egg, add milk and flour, sifted with the baking powder.

Put in a greased mold and steam for 3 hours. Serve with any desired sauce.

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Strawberry Pudding (Tapioca)

From: No credit on clipping

One-half cup granulated tapioca, 2 cups water, ½ teaspoon salt, 1 cup granulated sugar, 2 tablespoons lemon juice, 1½ cups berries, 1 egg white, beaten, ¼ cup orange juice.

Cook tapioca and water together for 20 minutes in a double boiler, stirring frequently. Add salt, sugar and lemon juice. Cook for five minutes. Cool, beating frequently. Fold in the rest of the ingredients. Chill. Serve plain or with whipped cream.

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Strawberry Tarts

From: Mrs. Mildred Staples, Turner, Me.

Make a rich pastry of 1 pint of flour, 1 heaping teaspoon sugar, 1 teaspoon of cream of tartar, ½ teaspoon of soda, a little salt, 1 cup of lard, 4 tablespoons of cold water, white of 1 egg, beat to a froth. Cut into rings and bake. When cool fill with strawberries and whipped cream.

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Tapioca Cream

From: "Putt-Putt"

⅓ cup quick tapioca, ½ cup sugar, ¼ teaspoon salt, 2 egg yolks, 4 cups milk, 2 egg whites, stiffly beaten; 1 teaspoonful flavoring.

Combine tapioca, sugar, salt, egg yolks and milk in top of double boiler; stir enough to break egg yolks. Place over rapidly boiling water, and stir until milk is at the scalding point—that is, good and hot; then stir seven minutes more; then remove from over boiling water. Chill, fold in stiffly beaten egg whites, then add flavoring. It thickens as it cools. Serves 6 to 8.

Note: Credit is a pen name ("Putt-Putt").

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Tapioca Indian Pudding

From: Mrs. John Worledge, 8 Fay avenue, Haverhill

Three cups milk, 3 tablespoons minute tapioca. Put in double boiler. When milk is hot, add 2 tablespoons Indian meal, 2 tablespoons molasses or syrup, ½ cup sugar, salt, cinnamon and ginger to taste. One egg can be added, but not necessary.

Cook about 2 hours.

Serve with whipped cream.

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That Italian Nut Pudding (Corrected Recipe)

From: Richard L. Odren (correction printed in the Household column)

The Italian Nut Pudding (printed on Dec. 2) sent in by a young war veteran, Richard L. Odren, omitted the number of eggs required. The recipe should read as follows:

Three-fourths cup of nuts (preferably walnuts), ¾ cup sugar, [¾?] cup grated chocolate, 4 eggs (or 5 if you can spare them), 1 teaspoon vanilla, 1 ounce candied peel.

Pound the nut meats to very small pieces in a wooden bowl with the sugar, and when worked to a smooth paste, transfer to mixing bowl and mix with the grated chocolate and the yolks of the eggs and the vanilla. Mix thoroughly and then add whites of the eggs, beaten stiff but not dry, and lastly the candied peel chopped fairly fine.

Grease a pie pan or oven glass pie dish and sprinkle bottom with fine bread or cake crumbs. Pour the mixture into the dish and bake in moderate oven for 30 to 40 minutes in slow oven (about 325 degrees). Serves four or five persons.

To check before publishing: the grated chocolate amount is hard to read, and a stain covers a few words in the middle ("but not dry" is read from context).

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Upside Down Prune Pudding

From: No name or address given

One egg, beaten; ½ cup sugar, 1 cup unsifted flour, 1 teaspoon baking powder, ½ cup milk, 1 teaspoon vanilla.

Melt 3 tablespoons butter in an iron frying pan. Spread ½ cup brown sugar evenly over the pan, the ½ cup chopped walnuts over that. Cover with cooked, stoned prunes. Pour the batter over all, and cook as a cake.

Serve with cream or any sauce.

Note: No baking time or temperature is given on the clipping.

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Vanilla Ice Cream (Automatic Refrigerator, Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

Less cream—only 1 stirring—yet no ice splinters!

⅔ cup Eagle Brand Sweetened Condensed Milk, ½ cup water, 1½ teaspoons vanilla, 1 cup whipping cream.

Mix Eagle Brand Sweetened Condensed Milk, water, and vanilla. Chill. Whip cream to custard-like consistency. Fold into chilled mixture. Freeze in freezing unit of refrigerator until half frozen. Scrape mixture from freezing tray. Beat until smooth, but not melted. Replace in freezing unit until frozen. Serves 6.

If you have no Automatic Refrigerator send coupon for cook book with freezer method.

Note: One of a strip of six round recipe cards joined like an accordion.

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Vanilla Ice Cream (Cooked, with Flour, Gold Medal)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

Satiny smooth... when made either in mechanical refrigerator or hand freezer.

1 cup milk, ½ cup sugar, 4 teaspoons Gold Medal "Kitchen-tested" Flour, ⅛ teaspoon salt, 1 cup whipping cream, 1 teaspoon vanilla.

Method: Scald milk. Mix together sugar, flour and salt. Pour scalded milk slowly over sugar, flour and salt mixture and cook in double boiler over hot water for about 20 minutes (until mixture thickens slightly). Cool. Add stiffly whipped cream, folding it in. Blend thoroughly. Add vanilla. Pour into tray of mechanical refrigerator and freeze until firm, stirring two or three times before mixture is completely frozen. Or place in ice cream freezer (using 3 parts ice to 1 part salt) and freeze. Amount: 6 servings.

Note: Shares a folder panel with Brown Sugar Spice Cake with Baked Icing.

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Whiff (Pudding)

From: Mrs. Annie Goldsmith, 252½ Cabot street, Beverly

Soak overnight 3 tablespoonfuls of tapioca. In the morning add a cupful of cold milk, a little salt, and sugar to taste. Cook in double boiler until clear, stir in the well-beaten yolks of 2 eggs, cook a moment or two and remove from the fire. Whip the whites of the eggs very stiff, fold these into the pudding and when cold pour it over four sliced bananas.

Use very ripe bananas, not "stiff" ones.—Lasell.

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Baked Eggs in Tomato Sauce

From: Minute Tapioca recipe card

• 4 tablespoons Minute Tapioca
• 1 teaspoon sugar
• 1 teaspoon salt
• dash of paprika
• 2½ cups canned tomatoes
• 1 teaspoon minced onion
• 4 hard-cooked eggs, halved
• ¼ cup grated American cheese
• 1 teaspoon chopped parsley

Combine Minute Tapioca, sugar, salt, paprika, tomatoes, and onion in saucepan and mix well. Bring mixture quickly to a full boil over direct heat, stirring constantly. Place layer of tapioca mixture in greased baking dish; arrange egg halves on top, then add remaining tapioca. Sprinkle with cheese. Bake in moderate oven (350° F.) 15 minutes. Garnish with parsley. Serves 4.

Note: The card continues with a second recipe (Casserole of Fish) that is cut off in the photo and is not transcribed.

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Scrambled Eggs With Tomatoes

From: Mrs. Elbridge Merrithew, R. F. D. 1, Box F 22A, Cumberland Centre, Me.

3 eggs, ⅓ cup milk, ¼ teaspoon salt, little pepper, 1 tablespoon butter, ¾ cup tomatoes.

Beat the eggs slightly. Add the milk, salt and pepper, and turn into a medium sized skillet in which butter has been melted. Cook until the eggs just begin to thicken, stirring constantly from the bottom. Then add the diced tomato and cook until creamy. This serves two.

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Clam Pie for Six Persons

From: Florence S. Friend, 8 Worcester square, Boston

Pare and slice six large potatoes. Boil till nearly done. Add 1 quart of clams, salt, pepper and butter, size of walnut. Thicken with 4 level tablespoons flour and water. Let all come to a boil. Pour into large earthenware pan. Put small pieces of butter on top.

Make a crust of 1 quart of flour, 3 tablespoons lard, 6 level teaspoons baking powder, little salt, wet with milk and roll. Cut in biscuits and place all over top and bake till crust is brown.

Have made this many years and it never fails to be good.

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Salmon Mold

From: No credit on clipping

1 tablespoon (1 envelope) unflavored gelatin, ¼ cup cold water, ½ cup boiling water, 1 pound can salmon, 1½ cups cottage cheese, 1 tablespoon grated onion, ½ cup mayonnaise, ¼ cup pickle relish, salad greens, 2 medium-sized tomatoes, French dressing.

Soften the gelatin in cold water for five minutes and dissolve in boiling water. Add the liquid and oil drained from the salmon. Cool. Combine cheese with onion, mayonnaise, and pickle relish. Add the gelatin mixture and the flaked salmon. Pour into a loaf pan or a ring mold and chill until firm. Unmold on platter and garnish with watercress, or other salad greens, and sections of tomato. Serve with French dressing. Eight to ten servings.

If all of the salad is not eaten at one meal, save it for another. This is especially attractive to feature for a Sunday night buffet supper, indoors, or in the summer out in the yard.

Note: The clipping includes a photograph captioned "Banana Peanut Bread" in the middle of the recipe; the picture belongs to a different item.

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Salmon Roll with Egg Sauce (Gold Medal)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

Delicately flavored salmon rolled into fluffy biscuit whirls.

2 cups Gold Medal "Kitchen-tested" Flour, 1 teaspoon salt, 3 teaspoons baking powder, 4 tablespoons shortening, ¾ cup milk, 2 cups finely minced salmon (1 lb.), 2 tablespoons lemon juice, 1 teaspoon onion juice.

Method: Sift flour once before measuring. Sift flour, salt, and baking powder together. Cut in shortening with pastry blender or 2 knives until finely blended. Add milk, and mix to a soft dough. Roll out [⅓] inch thick into long narrow shape (not more than 8 inches wide). Spread with finely minced salmon (moistened with lemon and onion juice). Roll up like jelly roll. Cut into 1½ inch slices. Place slices cut side down on lightly greased baking sheet. Bake. Serve hot with Egg Sauce (below).

Time: Bake 10 to 12 minutes. Temperature: 450° F., hot oven. Amount: 6 to 8 servings.

Note: The thickness of the rolled dough is hard to read (bracketed).

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Tuna Rice Loaf

From: No credit on clipping

One cup tuna, 1½ cups boiled rice, ¼ cup chopped cooked celery, 1 tablespoon minced parsley, 1 teaspoon minced onion, 2 tablespoons minced pimientos, ½ teaspoon salt, ¼ teaspoon paprika, ½ cup hot milk, 2 eggs, beaten, 2 tablespoons butter, melted.

Mix ingredients and pour into a greased loaf pan. Bake for 30 minutes in a moderate oven. Unmold carefully and garnish with cress.

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5 Minute Chocolate Frosting

From: Eagle Brand Sweetened Condensed Milk recipe card

Never grainy—never runny—

2 squares (2 oz.) unsweetened chocolate, 1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, 1 tablespoon water.

Melt chocolate in top of double boiler. Add Eagle Brand Sweetened Condensed Milk and stir over rapidly boiling water 5 minutes until thick. Remove from heat. Add water. Cool. Spread on cold cake. Makes enough frosting to cover tops of 2 (9-inch) layers, or top and sides of loaf cake or about 24 cup cakes.

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7-Minute Frosting (White)

From: No credit on clipping

• 2 egg whites
• 6 tablespoons water
• ¼ teaspoon cream of tartar
• 1½ cups sugar
• ½ teaspoon vanilla

Combine egg whites, water, cream of tartar and sugar. Place over hot water. Beat constantly with a rotary beater for about 7 minutes or until stiff enough to spread. Remove from heat. Add vanilla. Makes enough frosting for two 9-inch layers.

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Boiled Maple Frosting

From: "Lawsie"

Requested by A Reader:

One cup maple sugar, ⅓ cup thin cream, 1 tablespoon butter. Cut or break sugar in small pieces, add cream and butter, heat slowly, stirring until sugar dissolves. Boil to soft ball stage and beat until thick enough to spread.

Note: Credit is a pen name ("Lawsie").

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Caramel Frosting

From: Miss Hazel Connell, 21 Crescent st., Whitman

One cup brown sugar, ½ cup water, 2 egg whites, 1 teaspoon vanilla or ½ teaspoon lemon extract.

Make a syrup of the sugar and water and cook to the soft-ball stage 238 degrees. Remove from the fire and cool while the egg whites are beaten; then pour the syrup in a thin stream very slowly onto the stiff whites, beating the mixture constantly, until thick enough to spread. Add the flavoring.

Chopped nuts may be stirred into the frosting just before spreading.

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Cheese Sauce

From: Cecile Belanger, Northfield Falls, Vt., Box 16

Two tablespoons butter, 2 tablespoons flour, 1 cup milk, 1 cup grated cheese, ½ teaspoon salt, ½ teaspoon paprika.

Melt the butter, add the flour and seasoning. When bubbling, add the milk gradually, stirring constantly. Cook until smooth and thickened. Add the cheese, place over hot water, and cook until the cheese has melted.

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Chocolate Icing de Luxe

From: Mrs. Grace Engebretson, 38 Bedford st., Concord

(Requested)

Beat with spoon or electric mixer until fluffy, 1 large unbeaten egg, [2?] cups sifted confectioners sugar, ¼ teaspoon salt, ⅓ cup soft shortening, 2 squares unsweetened chocolate (2-ounce) melted.

This is a very good frosting and makes enough for a double layer or large square cake.

To check before publishing: the right edge of the clipping is torn, so the number of cups of confectioners sugar and the fraction before "cup soft shortening" are partly missing.

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Chocolate Sauce (Eagle Brand, with Peppermint and Nut Variations)

From: Eagle Brand Sweetened Condensed Milk recipe card

2 squares (2 oz.) unsweetened chocolate, 1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, ⅛ teaspoon salt, ½ to 1 cup hot water.

Melt chocolate in top of double boiler. Add Eagle Brand Sweetened Condensed Milk and stir over rapidly boiling water 5 minutes until thick. Remove from heat. Add salt and hot water, amount depending on the consistency desired. Makes 2 or 2½ cups.

Chocolate Peppermint Sauce: Add 2 or 3 drops of oil of peppermint to above recipe.

Chocolate Nut Sauce: Add 1 cup walnuts finely chopped.

Note: One of a strip of six round recipe cards joined together like an accordion.

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Creamy Frosting

From: Mrs. Annie F. Healy, 85 Park street, Attleboro

Two tablespoons cream, ½ teaspoon vanilla, 2 tablespoons butter, [¼ or ⅛?] teaspoon lemon extract, 1[⅓?] cups confectioner's sugar.

Heat cream to boiling point and add other ingredients. Beat two minutes, let it stand three minutes, then beat one minute.

To check before publishing: two small fractions are hard to read on the clipping (the lemon extract and the fraction after 1 in the confectioner's sugar).

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Egg Sauce (for Salmon Roll)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

Make a medium white sauce by melting 6 tablespoons butter in saucepan; blending in 6 tablespoons Gold Medal "Kitchen-tested" Flour, 1 teaspoon salt, and ⅛ teaspoon pepper; and slowly adding 3 cups cold milk. Cook until thickened, stirring constantly. (Cook about 10 minutes over direct flame or 20 minutes over hot water.) Add 3 hard-cooked eggs cut into small pieces.

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Fruit Cream Filling (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

⅔ cup Eagle Brand Sweetened Condensed Milk, 2 tablespoons lemon juice, ½ cup fruit.*

Blend Eagle Brand and lemon juice. Stir until mixture thickens. Fold in fruit. Spread between cooled layers. Use as a filling for plain cake or Washington pie, dusting top of cake with confectioners' (4X) sugar.

*Use any one of the following fruits: fresh raspberries; sliced fresh strawberries; crushed fresh peaches, drained; crushed pineapple, drained; stewed apricots, sieved and drained. (For two 9-inch layers)

Note: One of a strip of six round recipe cards joined like an accordion.

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Hot Fudge Sauce (Corn Syrup)

From: No credit on clipping

2 squares chocolate, 2 tablespoons butter, ½ cup milk, scalded, 1 cup sugar, 2 tablespoons light corn syrup, ⅛ teaspoon salt, ½ teaspoon vanilla.

Melt the chocolate over hot water; add the butter and blend. Stir in the scalded milk slowly; cook over direct heat until mixture thickens, stirring constantly or it will stick. Add the sugar, corn syrup, and salt, and boil together about 6 to 8 minutes or until mixture forms a soft ball in cold water. Add vanilla and serve hot or cold over the sponge cake with the ice cream.

Note: The last line of the clipping is partly trimmed.

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Lemon Sauce (Corn Syrup)

From: No credit on clipping

Two-thirds cup light corn syrup, 5 teaspoons cornstarch, lemon rind, 1 cup boiling water, 2 tablespoons lemon juice, 2 teaspoons butter or fortified margarine.

Pare lemon thinly and save the [parings]. Steep parings in boiling water. Mix together the corn syrup and cornstarch and add the water, in which the lemon rind has been steeped. Cook on low heat until thickened. Add lemon juice and butter or margarine.

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Mocha Frosting (for Cakes and Puddings)

From: Credit is cut off at the bottom of the clipping

One tablespoon butter, 1 cup confectioners' sugar, 1 tablespoon strong coffee, ¼ teaspoon salt, 1 teaspoon cocoa.

Cream butter and sugar and add cocoa, coffee and salt. Stir until smooth. If too dry to spread add coffee, drop by drop, until moist.

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Nutmeg Sauce

From: No credit on clipping

1 cup sugar, ¼ teaspoon nutmeg, 2 tablespoons flour, dash salt, 2 cups boiling water, 1 tablespoon butter, 1 tablespoon vinegar.

Mix sugar, nutmeg, flour and salt in saucepan. Add boiling water, stirring constantly until blended. Add butter and boil 5 minutes. Remove from fire, add vinegar.

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Orange Cream Icing

From: No credit on clipping

One-third cup cream, two cups confectioner's sugar, two tablespoons orange juice, one teaspoon grated rind, a few grains of salt, a few drops of lemon juice.

Yield: icing for one bought sponge.

Blend the cream with one cup of the sugar and work until smooth; then slowly add the orange juice and grated rind, the salt and few drops of lemon. Stir in enough of the second cup of confectioner's sugar to give a spreadable icing. Spread between and over the top and sides of a sponge cut into two layers.

Or a quick boiled icing flavored to suit the mood may be liked.

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Orange Cream Icing (Boiled)

From: Credit is cut off at the bottom of the clipping

½ cup shortening (part butter adds flavor), 4 tablespoons cake flour, ¼ teaspoon salt, ½ cup orange juice, 3 cups sifted confectioners' sugar, 1 tablespoon grated orange peel.

Melt the shortening in a saucepan. Remove from heat and blend in the flour and salt. Stir in slowly the orange juice. Bring to a boil, stirring constantly. Boil 1 minute (if mixture curdles, do not be alarmed). Remove from heat. Stir in the confectioners sugar. Set saucepan in bowl of cold water. Beat until consistency to spread. Stir in the grated orange peel.

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Seven-Minute Frosting (Brown Sugar)

From: Mrs. F. C. Gardner, 49 Lake street, Arlington

One cup brown sugar, unbeaten white of 1 egg, 2 tablespoons hot water.

Put ingredients in top of double boiler. Beat with egg beater seven minutes. Remove from fire and beat with spoon until of right consistency to spread. Add vanilla.

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Seven-Minute Frosting (Chocolate)

From: Mrs. Cleveland J. Trask, Swans Island, Me.

One cup granulated sugar, 1 white of egg (unbeaten), 3 tablespoons cold water.

Put the mixture in a double boiler over boiling water and beat seven minutes with egg beater. Remove from the fire and shave into it one square unsweetened chocolate and mix into it 1 teaspoon vanilla. Beat until chocolate is thoroughly mixed, then spread it on the cake.

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Snappy Sauce

From: No credit on clipping

One-third cup mayonnaise, 2 tablespoons chopped pickles, 2 tablespoons chopped olives, 1 tablespoon horseradish, 1 tablespoon lemon juice, 1 tablespoon catsup, ¼ teaspoon salt.

Mix and chill ingredients and pass in a small dish.

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Special Sauce (for Asparagus)

From: No credit on clipping

This is delicious over asparagus.

In double boiler beat 2 egg yolks slightly, add ¾ cup sweet or sour cream, 1 tablespoon tarragon vinegar, salt and paprika, and stir over hot water until sauce begins to thicken. Remove from heat and serve at once.

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Tomato-Meat Sauce for Spaghetti (Canned)

From: Printed recipe card dated July, 1944

Makes 4 quart jars

• 8 pounds tomatoes
• 3 cloves garlic
• 1 cup minced onion
• 6 green peppers
• ½ cup cooking oil
• 2 pounds chopped beef
• 2½ tablespoons salt
• 2 teaspoons pepper
• ⅛ teaspoon cayenne
• 3 bay leaves
• 2 cups water

Dip tomatoes into boiling water for one minute or until skins slip easily; plunge into cold water. Peel, remove stem ends and cut into quarters. Cook minced garlic, onion and chopped peppers in oil for about 5 minutes. Add chopped beef a little at a time, stirring until well mixed. Cook until lightly browned. Add remaining ingredients and cook 40 minutes in pressure cooker at 15 pounds. Allow pressure in cooker to return to zero; open petcock slowly. Remove cover and cook sauce rapidly 45 minutes, stirring frequently. Pour into 4 clean, hot jars. If sauce does not fill jars, add boiling water to

Note: The card is trimmed at the bottom, so the directions stop mid-sentence ("add boiling water to"); the rest of the canning directions are not on the card. It is dated July, 1944.

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Laundry Soap Recipe

From: Mrs. Edith French, Box 124, North Weare, N. H.

Dear Editor—In a recent copy of the Sunday Post a reader requested a recipe for making soap. As I have what I think one of the best rules for such I wish to hand it on to the readers.

I surely enjoy every word of the Women's Page and I think the different ideas and recipes are a big help in many ways. This rule for soap is very economical and worth having on file. This is excellent and will not hurt the hands.

Take 5 pounds grease (strained through a piece of silk), 1 can lye, 5 cups cold water, ¼ cup household ammonia, ¼ cup kerosene, 2 heaping tablespoons powdered borax, 1 ounce oil of sassafras or citronella and 2 tablespoons sugar (the sugar is what makes more lather).

Put lye carefully into an earthen dish large enough to hold soap (avoid getting into eyes or skin), and pour over it the 5 cups cold water. Stir until dissolved and when just luke warm, pour in the grease and stir while pouring. Dissolve the borax in ammonia and kerosene and add to lye mixture. Now add the sugar and oil of sassafras or citronella (this is to give soap pleasant scent), stir until like thick cream and pour into moulds (I use paste-board boxes lined with white cloth). When set cut into bars and let harden.

I think this is the best rule I ever used and whoever makes it will like it and will find it very economical as I have just made 142 bars this past week for the small sum of approximately 62 cents. I think we women ought to practise economy as our grandmothers did; they never thought of running to the store for a bar of soap. This soap is white when thoroughly dry. A soap that floats does not add to its quality; it is the amount of air beaten into it. Hope this helps some.

Note: This is a soap recipe (not a food recipe), included for completeness. Lye is dangerous; handle with care and do not treat these directions as modern safety advice.

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My Neighbor Says (Kitchen and Household Tips)

From: No credit on clipping

Cultivate the ground in which strawberry plants are grown after every rain in order to conserve the supply of moisture.

Flour should be measured at the time it is to be used. If it is allowed to stand it will pack down and accurate measurements will not be possible.

Keep a full cookie jar for the youngsters. Plain sugar, coconut, ginger or chocolate cookies are very good—and easy to make. You can save time by dropping the dough from the tip of a spoon onto a greased baking sheet or by spreading a thin layer of dough in a shallow, greased pan and cutting it into squares after it is baked.

To prevent woolen golf hose and sweaters from stretching, fit them over frames after they are laundered. Dry them thoroughly before removing them from the frames.

Note: These are tips rather than a recipe.

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Blackberry Puree

From: No credit on clipping

Wash berries and pick over. Crush with a fork to start juice flowing. Add ½ cup water for each 2 pounds of fruit. Place in large saucepan or kettle and bring to full boil. Puree by turning the cooked berries through a food mill into a large bowl. Add 1 cup sugar to 6 to 8 cups puree. Yield: approximately 1 pound (2 cups) of puree for each pound raw berries.

A real treat is in store for you when you taste these delicious blackberry rolls.

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Grape Conserve

From: Mrs. Kathryn W. Flynn, 2 Bertram street, Beverly

(About 4 half-pint jars or 8 8-ounce jelly glasses)

4 pounds concord grapes, 4 cups sugar, ¼ teaspoon salt, 1 cup seedless raisins, 1 orange, 1 cup chopped nuts.

Wash and drain the grapes and remove from the stems; slip off the skins, letting the pulp drop into a saucepan. Cook the pulp for 10 minutes or until the seeds are visible; rub the pulp through a sieve into a large saucepan. While the grapes are cooling, pour boiling water over the nuts, drain and chop.

Cut the orange into thick slices without peeling, remove the stem end and seeds, chop fine. Add orange, sugar, salt and raisins to the grape pulp, stir until the sugar has dissolved.

Increase the heat and boil rapidly until the mixture begins to thicken, stirring frequently. Add grape-skins and boil 5 or 10 minutes longer, when mixture should be thick. Stir in chopped nuts and pour at once into jars or glasses (hot). Seal jars at once, or cover glasses with melted paraffin.

When paraffin hardens inspect glasses to see there are no breaks in wax covering; if there are add additional wax, wipe off glasses with warm, damp cloth, attach labels with variety and date, store in cool, dry, dark place.

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Green Grape Preserve

From: "Autumn Leaves"

For green grape preserve, cut grapes, wild or cultivated in halves. Use equal weight of sugar. To each pound of fruit add 1 tablespoon orange juice. Heat slowly adding water to not quite cover grapes. Add sugar gradually, stirring carefully so grapes will not be broken; cook very gently and watch closely to prevent burning. Green blueberries may be used in same way and both are very nice. Put in small glasses.

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Hints on Jelly Making (Spiced, Mint, Quince and Grape Jellies)

From: "Autumn Leaves"

Household Hints. Dear Editor and Readers—I am sending a few hints for jelly making time that are short cuts and will add variety to your jellies.

In making jellies large fruit should be cut in small pieces. And just enough water to prevent fruit from burning; apples and quinces just enough to cover them and small fruits less. For very soft fruits as strawberries, raspberries, etc., I use no water at all but mash berries just enough to make juice run when heating them.

Put the jelly in a bag and let drip, a little pressure may be used, but squeezing makes a cloudy jelly. If you want to use every bit of juice, many like to make a clear jelly from the first drippings, then a second quality jelly from the rest for cooking purposes.

Sweet fruits do not jell readily, and need some more acid fruit combined with them. Good combinations are, raspberries and currants, using 1-3 raspberries. Peaches and crabapple; crabapples will not change the flavor, and may be used for a pear jelly as well. Juice of a lemon may be used instead but will give a taste of lemon. I like to use the fruit pectins sold for that purpose for fruits such as strawberries and raspberries and all very delicate flavored fruits, as the short cooking prevents changing the fine flavor. (Though pectin can be made at home from apple cores and skins.)

Be sure you cover your glasses closely with paraffin wax, as mould is a plant, and penetrates the tiniest crack. If mould should appear it can be killed by setting the glass in a pan of hot water in the oven and heating thoroughly. This method may also be used for jelly that has failed to set. Instead of emptying glasses set them in a pan of water in the oven.

Put a few pieces of cut up apple with your grapes when heating and mashing them, and the jelly will not separate and sugar as grape jelly is so apt to do.

Variations on apple jelly

Apple jelly, which has no very distinct flavor, may be varied in many ways. The following are good with meats:

For SPICED JELLY add a dash of cinnamon and clove to the apples when cooking. And ½ cup vinegar to the juice before adding sugar. If you use whole spices the jelly will be clearer. Cook a few broken NASTURTIUM STEMS with the apples for a different flavor. A sweet geranium leaf is old fashioned and distinct added to the cooking apples in same way.

FOR MINT JELLY put a few sprigs of mint with the boiling jelly and color with green vegetable coloring. Remove the leaves when done and skim before pouring. Do not use red-skinned apples for this, but yellow or green ones.

Quince and apple, half and half make a good jelly and one liked by many people who do not like too strong a quince flavor.

The juice of one orange and the grated rind add a pleasant variety to QUINCE JELLY.

ELDERBERRY is distinct in flavor but some people do not like the taste. For those who do like them they may be combined with grapes for a different jelly.

The more green grapes used the better the juice will jell but they detract from the full grape flavor, if too many are used.

Put up jelly in small glasses, especially for a small family to prevent it standing around and being wasted after it has been opened. Besides it is most appetizing when freshly opened, and more highly appreciated than jelly that has lost its fresh appearance. I put up some very tiny glasses for special twosome luncheons.

Note: This is a set of hints rather than a single recipe. The clipping is a two-page spread; the green grape preserve at the end is listed separately. Credit is a pen name ("Autumn Leaves").

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Orange-Rhubarb Jam

From: Mrs. H. F. Mencke, 889 Pleasant street, East Weymouth

(Yields 3 to 4 pints)

Two pounds rhubarb, 2 cups orange slices (3 medium or 2 large oranges), 7 cups sugar, [¼?] cup lemon juice.

Cut rhubarb in half-inch lengths.

Cut the unpeeled oranges in thin slices and cut again in eighths.

Combine fruit and sugar and stir to partially dissolve sugar.

Do not add any water.

Put on a low flame. Stir. Heat to boiling.

Cook to jelly test (10 to 20 minutes), stirring frequently.

Jelly test is shown by thick, reluctant drops from the spoon.

Add lemon juice. Boil 2 minutes more or to jelly test again.

Seal in jars while hot.

To check before publishing: the fraction before "cup lemon juice" is hard to read (it looks like ¼ or ¾).

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Strawberry Pineapple Jam

From: "One More"

Dear Milk Maid—You asked for strawberry recipes, would you care to try this jam?

One quart strawberries, 1 can crushed pineapple (No. 2), pulp only, 2 pounds sugar. Cook slowly until thick, put into sterilized glasses, seal.

Note: Credit is a pen name ("One More"). Shares a long clipping with Date and Nut Pudding, Almond Crisps, Spice Marble Cake and Devil's Food Cake.

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Asparagus Rabbit on Toast

From: No credit on clipping

One tablespoon butter or margarine, 1 lb. American cheese, grated, 2 teaspoons dry mustard, 2 teaspoons Worcestershire sauce, ⅛ teaspoon salt, ⅔ cup tomato juice, 2 egg yolks, well beaten, 1 bunch asparagus, cooked, 6 slices toast.

Melt table fat in top of double boiler. Add cheese and seasonings and heat

Note: The clipping is cut off at the bottom, so the directions stop mid-sentence; the rest of the method is not on the clipping.

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Baked Cream Spaghetti (and French Fried Potatoes)

From: Mrs. George R. Lutz, 71 Gibbs avenue, Newport, R. I.

One package of spaghetti, 1 medium onion, ½ pound hamburg, 1¼ cups of milk; 1 can of tomato soup, salt and pepper and butter. Small amount of sweet green pepper, cut very fine.

You may use left-over cooked fresh meat, or cook the hamburg before you use it.

Boil spaghetti in salted water until cooked. Drain. Add meat, onion cut very fine, green pepper cut very fine, tomato soup and milk. Salt and pepper to suit your own taste. Mix thoroughly, pour into a buttered dish, dot the top with small pieces of butter, and sprinkle with salt and pepper.

Bake one hour in moderate oven. Do not cook it long enough to dry out, cover it after it has browned nicely on top.

French fried potatoes

For the French fried potato, use potatoes that have been cooked and cooled, although in emergency they may be used immediately or as soon as you can best handle them. Cut in the desired size and fry in hot deep fat. They form a nice crisp coating on the outside and are very tasty, digestible, and dry on the inside. Cooked potatoes, French fried never get soggy.

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Blushing Bunny

From: "Four Leaf Clover"

Heat 2½ cups canned or stewed tomatoes in top of double boiler; season with salt and pepper. Stir in 1 cup chopped mild cheese when cheese has melted, add 3 well-beaten eggs and stir until thick. Serve on buttered toast. Serves 6.

Note: Credit is a pen name ("Four Leaf Clover").

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Casserole of Beef and Vegetables

From: "Fire Opal"

Two tablespoons fat, 2 medium-sized onions, 1 pound roast beef cut in serving pieces, 2 cups cooked carrots cut in strips, 2 cups cooked string beans, 2 cups left-over gravy, few grains salt, few grains pepper, 4 cups mashed potatoes.

Heat fat in frying pan. Add onions, cut fine, and meat, and brown lightly. Put meat and onions in the casserole, add carrots and string beans. Thin the gravy to the desired consistency. Pour over the meat and vegetables. Season to taste with salt and pepper. Cover top with mashed potatoes. Bake in a moderate oven (375 degrees) 35 minutes or until thoroughly heated.

Note: Credit is a pen name ("Fire Opal").

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Casserole of Breast of Lamb

From: "A Globe Maniac"

Dear Jacqueline Curlylocks—Perhaps you'd like to try this?

Two pounds breast of lamb, cut small, 1 finely chopped onion, 1 cup canned tomatoes, 1 cup hot water, 2 cups diced potatoes, 2 cups of diced carrots.

Roll lamb in flour, brown well in hot bacon fat with onion. Turn into greased casserole; add tomatoes and hot water. Bake 2 hours. Add potatoes and carrots. Bake ½ hour longer. Add more water as needed and thicken the gravy if necessary.

Won't you report to me.

Note: Credit is a pen name ("A Globe Maniac"). Shares a long clipping with Cheap Spice Cake and Date and Nut Loaf.

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Cheese Fondu

From: No credit on clipping

Cheese fondu makes an excellent hot dish for this party.

Scald 1½ cups of milk in a double boiler, 1½ cups dry bread crumbs, 2 tablespoons of butter, 2 well beaten eggs, 1 teaspoon of salt and ¼ teaspoon of pepper.

Cook for five minutes.

Add 1½ cups of grated American cheese, stirring constantly until the cheese is melted.

Serve hot, garnished with toast points.

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Cheese Souffle

From: No credit on clipping

One and one-half cups milk, 1 cup fine, dry bread crumbs; 1 tablespoon butter or other fat, ½ pound American cheese, 4 eggs, separated; ⅛ teaspoon paprika, [few] drops tabasco sauce, ¾ teaspoon salt.

Heat the milk, bread crumbs and fat in double boiler. Shave cheese into thin slices, add it to the hot mixture and stir until the cheese has melted. Add this mixture to the well-beaten egg yolks. Season to taste with paprika and tabasco. Fold the hot mixture into the stiffly beaten egg whites containing the salt, pour into a greased dish and bake in a very moderate oven (300 degrees Fahrenheit) for 1 hour, or until set in the centre. Serve at once.

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Chow Mein With Fried Egg Noodles

From: "A. B. C."

2 tablespoons butter or salad oil, ½ pound sliced beef, 3 chopped onions, ½ cup chopped celery, 1 can bean sprouts, 2 tablespoons flour, 1 tablespoon soy bean sauce, 2 cups boiling water, ¾ teaspoon salt, ½ teaspoon sugar, ½ cup shredded ham, 1 hard cooked egg, fried egg noodles.

Heat butter or salad oil in frying pan, stir in beef and when brown add vegetables and cook five minutes. Sprinkle with flour and blend. Add water and soy bean sauce. Cook over low fire, stirring constantly until smooth and thick. Add salt and sugar. Arrange chow mein in centre of platter and garnish with shredded ham and hard cooked egg. Serve with fried noodles.

Note: Credit is initials ("A. B. C.").

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Delicious Potatoes (with Ham)

From: Bertha H. Sloop, Nortonville, Kans.

Slice potatoes into a baking dish and pour on not quite enough hot water to cover; sprinkle with salt and pepper and lay sliced ham over the top. Place in a hot oven and cook at least 30 minutes, turning ham as necessary. If cured ham is used no salt need be added. Both ham and potatoes are delicious cooked this way.

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Layer Sandwich Loaf

From: "Whispering Breeze"

Requested by Busy Lady.

Remove crusts from bread. Cut in five lengthwise slices. Spread each with butter. Put bread together like layer cake and then cover the loaf with softened cream cheese and decorate with nuts, gumdrops or cherries if desired. I don't use the cream cheese on top of the loaf.

First layer: Chop sweet pickles with parsley or olives. Moisten with dressing.

Second layer: Hard-cooked egg whites chopped, mixed with cream cheese and dressing.

Third layer: Hard-cooked egg yolk mixed with butter.

Fourth layer: Finely chopped boiled ham or tongue or smoked beef with dressing and pimento if desired.

Make several hours before using and cut in slices.

Note: Credit is a pen name ("Whispering Breeze").

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Macaroni—Italian Style

From: Miss Hazel Connell, Crescent st., Whitman

Fry ½ pound salt pork in a heavy frying pan. When bubbling hot add 1 pound hamburg and fry until well seared. Then add some onions and season with salt and pepper. Then add 1 can Campbell's tomato soup. Simmer ½ hour longer. Just before serving stir in 3 tablespoons grated cheese. Serve the sauce hot over freshly cooked macaroni.

Note: The house number in the credit is torn off.

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Mexican Spaghetti

From: Mrs. Berniese Fee, 9 Franklin street, Saugus

Put a tablespoon of lard and butter in a porcelain saucepan. When hot add ¼ pound of spaghetti broken in lengths desired, ½ an onion, 1 large tomato sliced (or canned tomatoes if preferred) can be used; pepper and salt, a dash of red pepper. Stir to prevent burning and allow to brown slightly. Then add 1 large cup stock or hot water and boil until the water has been absorbed, being sure the spaghetti is tender.

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New England Macaroni Casserole

From: Mrs. Margaret D. Allbee, 1 Valley rd., Concord, N. H.

Cook 2 cups elbow macaroni in salted water (about 20 minutes), drain, then add 3 cups left-over thickened beef (or any kind of meat soup), approximately 1 cup left-over stewed tomatoes. Stir in salt and pepper to taste, and a tablespoon of Worcestershire sauce. Cover with buttered breadcrumbs and bake in moderate oven until heated through and golden brown. Serves six large portions.

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One Dish Meal (Baked)

From: Inez G. Harding, Wilton Junction, Iowa

One onion, 1 tablespoon butter, ½ pound hamburger, 1 package spaghetti, 1 can tomato soup.

Dice the onion and fry in the butter. When onion is clear add hamburger, salt and pepper and cover. Fry until meat is gray. Cook the spaghetti in hot water and drain. Add to the meat and stir in tomato soup. Turn all into buttered baking dish and bake one-half hour in hot oven.

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Real Boston Baked Beans

From: No credit on clipping

Dear Editor: Here is an authentic Boston baked bean rule. It was because I wanted to tell what I did with last week's left over beans that I'm sending this rule.

Soak 1 quart of California pea beans in cold water to stand over night. In the morning cover them with fresh cold water and simmer until soft enough to pierce with a pin. If you like, boil an onion with them. When soft, turn into colander and pour cold water through them. Place them with an onion in bean pot with ¼ pound salt pork mixed with lean. (Score the skin side in several places.)

Mix 1 teaspoon salt, teaspoon mustard, ¼ cup molasses, dash of pepper. Add these to a cup hot water and pour into the beans. Add enough water to cover.

Bake eight hours in a moderate oven.

The pot is 90 per cent of the flavor of the beans because the flavor does not escape so readily from an earthen pot.

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Scalloped Frankfurters and Potatoes

From: Emma F. Boylen, 159 Auburn street, Cambridge

Peel and slice 4 or 5 medium-sized potatoes and 4 small onions. Slice 5 frankfurters.

Make a layer of potato, one of onion and of frankfurters in a buttered casserole.

Sprinkle lightly with salt and pepper and flour and repeat until all are used.

Add about 1½ cups of milk.

Bake in a slow oven, one hour until potatoes are well done.

Cut raw ham, or leftover cooked ham is nice, scalloped with potatoes.

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Baked Ham (in Milk)

From: Mrs. Nellie Sinclair, 14 Gordon st., Framingham

Soak 1 slice of ham (medium thick) in cold water for ½ hour. Drain, then put ham into a baking dish. Rub well into the ham 1 teaspoon dry mustard that has been mixed with 1 teaspoon sugar.

Cover with sweet milk and bake for 1½ hours in a moderate oven (keep covered). Serve with baked potatoes.

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Chuck Pot Roast

From: No credit on clipping

Four pounds chuck, 3 tablespoons bacon drippings, ½ bay leaf, 1 medium-sized onion, ⅛ teaspoon allspice, ⅛ teaspoon sage, 2 teaspoons salt, ¾ teaspoon pepper.

Wipe meat with a damp cloth, brown on all sides in hot drippings, reduce temperature to simmering point; add seasoning and onion cut into pieces, also ½ cup water. Cook slowly for 3 hours until done. Make gravy by adding browned flour and more water to sauce in pan. Serves five to six.

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Deviled Ham

From: "Deborah"

Dear Blue Horn—This is an excellent way to use up the last of some ham or smoked shoulder.

Two cups boiled ham chopped very fine, with a good portion of fat, one teaspoon dry mustard, one tablespoon flour, one-half cup boiling water, and a little pepper. Mix well and press all together firmly into a mold. Set away until cold and firm. May be served in slices or used for sandwiches, the same as canned deviled ham.

Note: Credit is a pen name ("Deborah").

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Old-Fashioned Beefsteak with Onions

From: No credit on clipping

Fry four slices of salt pork until brown. Remove the pork slices to a platter. Slice six onions very thin and fry in the pork fat. Take out all but a thin layer of onions. Lay the steak on this layer of onions. Cover with another layer of onions. Dredge with flour, salt and pepper. Pour on enough boiling water to cover. Then tightly cover the pan and simmer until the steak is tender.

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Pinwheel Loaf

From: Mrs. Mae Bangs Twite, 17 Pasque avenue, Oak Bluffs

One pound hamburger, 1 teaspoon salt, ¼ teaspoon pepper, ½ onion minced, 1 egg slightly beaten; 1 tablespoon milk, 1 cup dried crumbs, 1½ cups shredded raw carrots.

Mix meat with seasonings.

Combine egg, milk and bread crumbs. Add to meat and mix well.

Roll on sheet of waxed paper with a wet rolling pin to ½ inch thickness.

Spread with carrots, roll like a jelly roll.

Place in baking pan.

Bake in moderate oven 350 degrees F. for 1 hour. Four or five servings.

Delicious.

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Pork Chops With Dressing

From: Mrs. S. A. Brocato, 2 Oakland street, Brunswick, Me.

• 6 pork chops
• ½ onion, finely chopped
• 1½ cups bread crumbs
• ⅛ teaspoon pepper
• ¾ teaspoon salt
• ¼ cup hot water
• 1 beaten egg

Mix bread crumbs, seasonings, water and egg. Spread on pork chops. Put chops in a pan close together; add a little water to cover bottom of pan and bake in a moderately hot oven 1 hour, basting occasionally.

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Roast Leg of Pork

From: Seacombe

For a large family it is a good buy. Have meat man take out bone. Score top with a sharp knife in ¼-inch lines. Then fill with sage and onion stuffing, fasten up with string. Then put in roasting pan, sprinkle with salt, pepper, just a shake of flour. Sear at 500 degrees for 25 minutes, then lower to 300 degrees and cook 20 minutes to the pound. Pork must be cooked thoroughly. Serve with boiled potatoes, mashed turnip and baked apple sauce. Make plenty of gravy. A very good dinner and you can have it, sliced cold, and it tastes so good in Winter.

Note: Credit reads "Seacombe" (probably the contributor's town or pen name).

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What to Do With the Different Parts of a Pig (Lard, Sausage, Salt Pork, Curing, Head Cheese)

From: Abigail Dassett

Dear Great Elm Farm—

Lard

Put the leaf lard, kidneys removed, in a deep pan in moderate oven. The fat will "try out." When fat looks clear, dip out and strain into a large can. Cool and set away in a cold place. That's the lard.

Sausage meat

Use the rough pieces of lean and fat pork. Grind, spread out in shallow pan and sprinkle with the seasoning. To every 20 pounds use 10 ounces salt, 2 ounces sage, 2½ tablespoons black pepper, 1 teaspoon ground cloves and 1 teaspoon cinnamon. Mix, grind again and pack in container.

Salt pork

Use rock salt or packing salt and a clean, odorless container, barrel or tub. Put a layer of salt about an inch deep in bottom of barrel, lay pieces of fat pork with rind next to sides of barrel for outside row. Other rows packed in tightly next to that until there is a layer of pork. Sift salt over this and fill all crevasses, then start on next layer. When packing is finished, cover the top layer with salt and let stand 24 hours. Then pour in cold water to come up over meat an inch or two, cover and put a weight on to keep the pork always under the pickle.

Curing hams, shoulders and bacon

Pack in a barrel and cover with pickle made as follows: Ten quarts water, 1 pint molasses, 1 quart salt, 1 tablespoon pepper. Put on cover and weight. These will be ready to smoke in a month.

Head cheese

Saw the two halves of head through, close to eyes. Remove eyes. Wash and boil until tender. Chop meat and season. Pack in container. Most of the fat pork on the head can be used for salt pork or sausage.

Pickled pigs' feet

Clean the legs and feet, boil in salted water until meat is tender. Pack into earthenware jar while hot and cover with vinegar. Put a cover and weight on this.

Good luck.

Note: The article runs from the bottom of the left column into the top of the right column. A neighboring clipping (Tomato Pickle) is hidden from the image and is listed separately.

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Best Piccalilli

From: L. E. Nelson, 96 Thorndike street, Arlington

Two quarts green tomatoes (or more), chopped, 2 green peppers, 3 cups sugar, 1 pint vinegar, ¼ cup salt, ½ box mixed spices (put in little bag), 1 pint onions, chopped.

Cook one-half hour, after beginning to boil. When done should look green, not dark like long-cooked piccalilli.

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Cabbage Relish ("A Good Moneymaker")

From: No title or credit on clipping

Here is a good moneymaker: Take three heads of cabbage, medium size, cut in quarters, cut out hard centre, put on pastry board. Now take two baking powder cans, one in each hand, and chop fine. Now take six peeled onions and one dozen sweet peppers (green), chop all fine, add three-fourths of a cup of salt, one gallon of vinegar, two pounds of brown sugar, the seed of one hot pepper and two ounces of turmeric. Pack in jars; no need of sealing; this will keep. This is half profit and everyone eats raw cabbage nowadays for the great amount of vitamins.

Note: Title is supplied by the transcriber; the clipping has none.

Note: A dark stain covers a few words in the middle ("onions", "chop", "of a cup"); read from context.

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Tomato Pickle (Ripe and Green Tomatoes)

From: Isabel Bancroft, Goffstown, N. H.

This pickle rule was given to me by an elderly lady, and it has been tried and liked by many. I am sending it to the Sunday Post as I have never seen it printed.

Use 1½ quarts each of ripe and green tomatoes, measured after slicing. Add ½ cup salt, and let stand over night in any glass, earthen or enamelware dish. Then drain. Add 1 pound sugar, ½ teaspoon ground cloves, ½ teaspoon cinnamon, ¼ cup mustard seed, and 1 pint vinegar. Cook all together for 20 minutes, after it begins to boil, and pour into hot jars and seal at once.

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Angel Food Pie (Pillsbury's)

From: Pillsbury's Best Flour recipe card

Makes a 9-inch pie.

5 tablespoons cornstarch, 1¼ cups sugar, 2 cups hot water, 2 egg whites, stiffly beaten, 1 teaspoon vanilla, ¼ teaspoon almond extract, ¼ cup cream, whipped, 1 baked Pillsbury's Best pastry shell, ¾ cup cream, whipped, ¼ cup finely chopped walnuts, or nut meats, toasted.

1. Combine cornstarch and sugar in top of double boiler.
2. Add water gradually, stirring constantly until it has become thickened and transparent. Continue cooking for about 20 minutes, stirring occasionally.
3. Beat hot mixture gradually into egg whites, beaten stiff but not dry. Continue beating until all has been added. Cool. Add flavorings.
4. Carefully but thoroughly fold in ¼ cup cream, whipped. Pour into baked pastry shell. Place in refrigerator until pie has set.
5. When ready to serve, garnish with remaining whipped cream and sprinkle generously with toasted nut meats.

Note: If desired, decrease sugar to ¼ cup and add ¾ cup strained honey in Step 1.

Note: This pie should be eaten the day of preparation.

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Banana Cream Pie

From: Alice A. Jordan, R. F. D. No. 1, Elmville, Killingly, Conn.

One cup milk, ½ cup powdered sugar, 1 egg, 1 teaspoon vanilla, ¼ cup flour, 4 bananas sliced, 1 baked piecrust shell.

Make a soft cooked custard by scalding a cup of milk in a double boiler and then adding the powdered sugar, egg and flour, which must be well mixed together before being added. Cook, stirring constantly, until thickened, and add to beaten egg.

Take off the fire. Add vanilla. Cool. Put sliced bananas in the pie shell; put the soft cooked custard on to and decorate the top with whipped cream. Serves eight.

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Banana Cream Pie (Cooked Filling)

From: No credit on clipping

1½ cups milk, ¼ cup sugar, ¼ teaspoon salt, 3 tablespoons flour, 1 egg yolk, 1 tablespoon butter, ¼ teaspoon vanilla extract or ½ teaspoon lemon extract, 1 9-inch pie shell (baked pastry, corn flake or graham cracker crust), 4 bananas, whipped cream or meringue.

Scald 1 cup of the milk over hot water. Mix together the sugar, salt and flour. Add ½ cup of cold milk slowly, stirring until mixture is smooth. Stir into hot milk. Cook until thickened, stirring constantly. Cover and let cook for about 3 minutes.

Stir a little of the hot milk mixture into the egg yolk and add this to the hot mixture. Cook 1 minute longer. Add butter and flavoring. Allow mixture to cool. Fill pie shell with alternate layers of sliced bananas and cooled filling. Top with whipped cream or meringue and sliced banana. Makes 1 9-inch pie.

Note: The salt and vanilla amounts are partly cut off at the clipping's left edge.

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Butter Scotch Pie

From: Miss Harriet Ball, 84 Pleasant street, Mansfield

Line a pie plate with a rich crust and bake quickly in a hot oven. Fill the crust with the following filling:

One cup brown sugar, 1 piece of butter, size of a walnut; 2 eggs (save the whites for frosting), 2 heaping tablespoons of flour, 1½ cups milk.

Heat the 1½ cups of milk, then mix 1 cup of brown sugar, 2 heaping tablespoons of flour, yolks of 2 eggs and add the piece of butter. Pour into the hot milk. Stir until it thickens. Use the whites of the eggs for the frosting.

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Cocoanut Delight (Coconut Cream Pie)

From: "Century"

Combine 1 cup brown sugar, 6 tablespoons flour and ¼ teaspoon salt in top of double boiler; add 2½ cups of milk and 2 egg yolks. Mix thoroughly. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from boiling water; add 3 tablespoons butter, 1 teaspoon vanilla and ½ cup of cocoanut to cool. Turn into baked pie shell.

Beat 2 egg whites until foamy; add 4 tablespoons sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then beat until mixture will stand in peaks. Pile lightly on filling. Sprinkle with ½ cup of cocoanut. Bake in moderate oven (350 degrees) 15 minutes.

Note: Credit is a pen name ("Century"). The title "Coconut Cream Pie" is added by the transcriber; the clipping calls it "Cocoanut Delight".

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Custard Pie Filling

From: No credit on clipping

• 4 eggs
• ½ cup sugar
• ¼ teaspoon salt
• 3 cups milk (scalded)
• ½ teaspoon vanilla

Beat eggs, sugar and salt slightly; add hot milk gradually, stirring until sugar is dissolved. Add flavoring. Set pie pan containing crust on shelf in oven. Pour in the custard. Bake 15 minutes in a hot oven 450° F., then finish in a slow oven 325° F. for 25 minutes. The point of a knife should come out clean when slipped into the center.

A very pleasing variation of custard pie is to cover the cooled custard with sweetened, well drained fruit or a tart jelly and top it with whipped cream. Another variation of custard filling is:

Note: The clipping ends mid-sentence ("Another variation of custard filling is:"); the variation is not on this clipping.

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Different Lemon Pie (with Bread)

From: Lorraine E. Godfrey, Groton

Two slices of bread ½ inch thick, 1 cup boiling water, 1 cup sugar, juice and rind of 1 lemon, 2 eggs, 1 teaspoon butter.

Remove crust from bread, break into small pieces with butter, pour water over it, add sugar, lemon and last of all yolks of 3 eggs.

Put in uncooked pie shell, bake until firm, cover with egg whites made into a meringue, brown and serve.

Note: The ingredients list 2 eggs but the directions say yolks of 3 eggs (as printed). No baking time or temperature is given.

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French Strawberry Pie (Gold Medal)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

Sparkling, glazed, bright red berries over white cream cheese in a flaky pastry shell. Decorated with whipped cream.

1 cooled 9-inch baked pie shell, 1 package cream cheese (3 oz.), 1 quart fresh strawberries, 1 cup granulated sugar, 3 tablespoons cornstarch, 1 cup whipping cream.

Method: Spread cream cheese (blended with sufficient cream to soften it) over bottom of cooled, baked pie shell. Wash berries, hull them, and drain well. Place half the berries (the choicest ones) in the cheese-coated pie shell. Mash and strain remaining berries until juice is well extracted. Bring juice to boiling point, and slowly stir in sugar and cornstarch which have been mixed together. Cook slowly for about 10 minutes, stirring occasionally. Cool, and pour over uncooked berries in pie shell. Place pie in refrigerator until very cold. Decorate with sweetened whipped cream just before serving.

Note: The pie crust recipe is continued on the next panel (see Pie Crust).

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Fresh Berry or Fruit Pie (Gold Medal)

From: Betty Crocker, Gold Medal Flour recipe leaflet

Luscious, shining fruit or berries between layers of crispy, delicately flaky pastry.

Filling

3 cups berries or other fruit, ⅔ to 1½ cups sugar* (depending on fruit used), ½ teaspoon cinnamon, 3 tablespoons Gold Medal "Kitchen-tested" Flour, 1 teaspoon quick-cooking tapioca (for especially juicy berries), 2 tablespoons butter.

*(⅔ cup sugar for blueberries or dewberries; ¾ cup for blackberries or raspberries; 1½ cups for cherries or loganberries; 1 cup for sliced peaches or apricots.)

Pastry

1½ cups Gold Medal "Kitchen-tested" Flour, ½ teaspoon salt, ½ cup shortening, ice water (3 to 4 tablespoons).

Method: Sift flour once before measuring. Sift flour and salt together. Cut in shortening with 2 knives or pastry blender—leaving some of shortening in lumps the size of giant peas. Add ice water. (Sprinkle water lightly over flour and shortening. Blend it in lightly with a fork; then gather dough together lightly with fingertips. As soon as you can make dough stay together, you have plenty of water in it.) Round up dough on cloth-covered board (using flour rubbed into cloth to keep dough from sticking). Divide dough in half, and roll out one-half to fit pie pan. Put into pan very loosely to avoid stretching. Let pan rest on table while cutting off extra pastry—leaving ½ inch extending beyond edge of pan. Chill thoroughly. Roll out second half of dough for top crust of pie. Fold in half—making several cuts through which steam may escape. Unfold, place on waxed paper, and chill thoroughly. Mix fruit or berries with sugar, cinnamon, flour, and tapioca (for extra juicy berries). Place in under crust. Dot with butter. Wet edge of under crust. Lay top crust gently on top of filling—covering the entire surface. Press the two edges together and build up fluted edge. Bake.

Time: Bake 40 minutes. Temperature: [450?]° F., hot oven, for first 10 minutes; then reduce to 350° F., moderate oven, to finish baking. Size of pan: One deep 8-inch pan.

To check before publishing: the first oven temperature is hidden by a stain on the leaflet (hot oven; probably 450° F.).

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Fruit Cream Pie (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, ¼ cup lemon juice, 1 cup fruit,* ½ cup whipping cream, 2 tablespoons confectioners' (4X) sugar, baked pie shell (9 inch).

Blend Eagle Brand Sweetened Condensed Milk and lemon juice. Stir until mixture thickens. Fold in prepared fruit. Pour into baked pie shell. Cover with whipped cream sweetened with confectioners' sugar. Chill before serving.

*Fresh raspberries, sliced fresh strawberries, sliced peaches or apricots or 2 medium sized bananas, cut in small pieces may be used.

Note: One of a strip of six round recipe cards joined like an accordion.

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Harvest Pumpkin Pie

From: "Peggy Worcesterite"

• 1 cup cooked pumpkin
• 1 cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon clove
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 teaspoon salt
• 3 egg yolks
• 2 cups milk or thin cream
• 3 egg whites

The pumpkin should be cooked until about all the water has evaporated before measuring. It should be very dry and dark in color. Add sugar, spices, salt and mix well. Add egg yolks and milk. Fold in the stiffly beaten egg whites. Pour into a pastry lined pie pan. Bake in a very hot oven 10 minutes; lower heat to moderate and bake 20 minutes longer, or until filling is firm. To test, stick a silver knife in the centre—if it comes out clean, the pie is done.

Note: Credit is a pen name ("Peggy Worcesterite"). Shares a clipping (headed "Pie") with Squash Pie.

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Lemon Meringue (Lemon Pie Filling and Meringue)

From: No credit on clipping

Here is a fine lemon filling for the pie:

Use half a cup of cake flour, 1¼ cups sugar, dash of salt, 1½ cups of water, 3 egg yolks (slightly beaten), ½ cup lemon juice, 1 tablespoon grated lemon rind, and for the meringue 3 egg whites and 6 tablespoons sugar.

Combine flour, sugar, and salt in top of double boiler. Add water and egg yolks, mixing thoroughly. Place over hot water and cook 10 minutes, stirring constantly. Remove from fire; add lemon juice and rind. Cool. Pour into the pie shell.

Beat egg whites until foamy throughout, for the meringue. Add the 6 tablespoons sugar, two at a time, beating after each addition until well blended. When all sugar has been added, continue beating until mixture stands in peaks. Pile lightly on top of filling, beginning at outside edge of pie and working in toward center, as in the picture. Bake the pie in a moderate oven (350 deg.) for about 15 minutes.

If you make a grand pie this way yourself, write in and tell us about it, won't you?

Note: Pie crust is not covered on this clipping (it says to pour the filling into the pie shell). The clipping is torn into two pieces, and the picture it mentions is not included.

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Lemon Meringue Pie

From: Clipping headed "Good Pies" (reader letter to the Post's Household pages)

Good Pies — Dear Editor—I have read the Post for years and the Household pages are my favorite part of the paper. I have used many of the recipes but have never sent any in before. I hope you may find some of these I am sending worthy of printing.

I have some recipes for several soft pies that I use and like because I can depend upon them to produce pies that will stand erect, when cut and placed on a plate for serving, and at the same time are economical, healthful and tasty.

3 tablespoons cornstarch, 2 tablespoons flour, 1 cup sugar, ½ cup cold water, ¼ teaspoon salt, 2 eggs (3 may be used), 2 cups boiling water, ¼ cup lemon juice, 1 teaspoon grated rind.

Mix cornstarch, flour and salt with cold water, add sugar. Cook together with boiling water in double boiler for 10 minutes, or until thickened well.

Note: The clipping ends mid-recipe after the cooking step; the meringue and baking directions are not on this clipping.

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Lemon-Cream Angel Pie

From: Mrs. Edna W. Norskey, 10 Forest st., Baldwinville

One 9-inch pie.

Beat 4 egg whites, ¼ teaspoon salt until stiff. Add 1 teaspoon vinegar. Beat in 1 cup sugar. Beat until sugar is completely dissolved. Spread into well-greased, floured piepan. Bake in slow oven (275 degrees F.) 75 minutes. Remove from piepan; cool.

Beat well 4 egg yolks, ⅔ cup sugar; add ⅓ cup lemon juice. Cook until thick, stirring constantly; cool.

Spread ½ cup heavy cream, whipped over meringue shell. Cover with lemon filling. Top with ½ cup cream, whipped. Chill thoroughly; cut in wedges and serve.

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Magic Chocolate Pie (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

In 5 minutes—marvelous chocolate filling!

2 squares (2 oz.) unsweetened chocolate, 1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, ½ cup water, ¼ teaspoon salt, ½ teaspoon vanilla, baked pie shell (8-inch).

Melt chocolate in top of double boiler. Add Eagle Brand Sweetened Condensed Milk, and stir over rapidly boiling water 5 minutes until thick. Remove from heat. Add water and salt, mixing well. When cool, add vanilla. Pour into baked pie shell. Garnish with whipped cream, if desired. Chill.

Note: One of a strip of six round recipe cards joined together like an accordion.

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Magic Lemon Meringue Pie (Eagle Brand)

From: Eagle Brand Sweetened Condensed Milk recipe card

Imagine: perfect lemon filling without cooking!

1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk, ½ cup lemon juice, grated rind of 1 lemon or ¼ teaspoon lemon extract, 2 eggs, separated, 2 tablespoons sugar, baked pie shell (8-inch).

Blend Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind or lemon extract, and egg yolks. Pour into baked pie shell. Cover with meringue made by beating egg whites until stiff but not dry and adding sugar. Bake in moderate oven (350° F.) 10 minutes or until brown. Chill.

Note: One of a strip of six round recipe cards joined together like an accordion.

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Mince Meat

From: Mrs. Alice Leighton, Box 236, North Chelmsford

• 3[?] bowls chopped apples
• 1 bowl cooked (beef) meat
• 1 lb. raisins
• 1 lb. currants
• 1 lb. beef suet
• 1 tablespoon salt
• 1 cup boiled cider or vinegar
• 1 teaspoon cloves
• 1½ teaspoons cinnamon
• 1½ teaspoons nutmeg
• 1½ teaspoons allspice
• ¾ cup molasses
• 5 cups brown sugar

Cook all together.

Good.—Lasell.

To check before publishing: the number of bowls of apples is smudged (it looks like 3).

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Mince Pies (Mincemeat)

From: Mrs. O. T. Brown, 17 North Fourth street, Old Town, Me.

Two pounds lean, fresh beef after it is cooked and chopped fine, 1 pound beef suet, chopped, 5 pounds apples chopped fine, 2 pounds seeded raisins, chopped; 2 pounds seeded raisins, whole; 1 pound of seedless raisins, 2½ pounds brown sugar, 2 tablespoons cinnamon, 1 tablespoon of cloves, 1 tablespoon allspice, 1 tablespoon fine salt, 1 nutmeg, 1 quart cider or 1 pint vinegar, 1 pint molasses.

Mix and cook till apple is done.

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Mock-Cherry Pie

From: Mrs. W. S. Ingalls, Warner, N. H.

Two cups cranberries, 1 cup raisins, 2 tablespoons flour, 1 cup sugar, 1 cup hot water, ½ teaspoon salt, 1 teaspoon vanilla.

Put cranberries and raisins through a food chopper—saving and adding all juice; add sugar, flour, salt. Stir in slowly the water, and boil till thick. Cool, add vanilla and bake between two crusts.

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None Such Spicy Peach Pie (Mince Meat and Peaches)

From: Borden's None Such Mince Meat leaflet

1 recipe pastry, 1 (9 oz.) pkg. Borden's None Such Mince Meat, 1½ cups peach juice and water, 1 cup fresh or canned sliced peaches, drained, ¼ cup lemon juice.

Break mince meat into pieces. Add peach juice and water; boil briskly for 1 minute. Cool. Line 9-inch pie plate with pastry; fill with mince meat mixture. Place peaches over top; sprinkle with lemon juice. Moisten edge of under crust with cold water. Cover with upper crust; trim; press edges firmly together. Cut several gashes in center of upper crust to allow steam to escape. Bake in moderately hot oven (400°F.) about 35 minutes.

Note: Canned plums, apricots or cherries may be used instead of peaches.

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Pie Crust (Gold Medal, One 9-inch Shell)

From: Betty Crocker, Gold Medal Flour recipe folder ("New Editions of Old Favorites Men Like")

1 cup Gold Medal "Kitchen-tested" Flour, ½ teaspoon salt, ⅓ cup shortening, ice water (2 to 3 tablespoons).

Method: Sift flour once before measuring. Sift flour and salt together. Cut in shortening with 2 knives or pastry blender—leaving some of the shortening in lumps the size of giant peas. Add ice water. (Sprinkle the water lightly over flour and shortening. Blend it in lightly with a fork; then gather dough together lightly with fingertips. As soon as you can make dough stay together, you have plenty of water in it.) Round up dough on cloth-covered board (using flour rubbed into cloth to keep dough from sticking). Roll out to fit pan and place in pan loosely to avoid stretching—leaving ½ inch extending beyond edge of pan. Build up fluted edge. Prick thoroughly with fork to prevent puffing. Chill thoroughly.

Time: Bake 10 to 12 minutes. Temperature: 500° F., very hot oven. Amount: Pastry for one 9-inch pie shell.

Note: Continues the French Strawberry Pie panel.

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Pie Crust (Never Fail, with Bread Flour)

From: "Diddie"

Dear M. C.—For many years I have not written to our Household Department but will answer your S O S since I have a never-fail pie crust. It was in the Globe nearly 20 years ago and I have used it ever since.

Four cups bread flour, 1 teaspoon salt, 1 tablespoon sugar, ¼ teaspoon baking powder, 1 cup vegetable shortening.

Thoroughly blend the above by hand. When kneaded take 1 cup cold water; add to the above mixture till easily handled on the floured board, roll as usual. The mixture without water added, will keep if covered and placed in the electric refrigerator.

Note: Credit is a pen name ("Diddie"). Shares a long clipping with Rhubarb Pudding, Casserole of Beef and Vegetables and Walnut Mocha Cake.

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Prune Pie Supreme

From: Mrs. Emma F. Boylen, 10 Meridian Parkway, Malden

Wash well ½ pound prunes and cover with cold water. Let it stand over night. In the morning cook in the same water until soft. Remove the stones and cut the prunes in halves. Add ½ cup sugar, the juice of ½ lemon, and a dash of salt. Line a pie plate with crust and cover with the prunes. Dredge with 1 tablespoon flour and add 1½ tablespoons prune juice boiled down until thick. Dot with butter. Cover with a pastry, having slits for the steam to escape. Bake in a moderate oven.

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Pumpkin Chiffon Pie

From: No credit on clipping

• 3 eggs, separated
• 1¼ cups strained cooked pumpkin
• 2 tablespoons melted butter
• ½ cup brown sugar, firmly packed
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon ginger
• ⅛ teaspoon cloves
• 1 tablespoon gelatin
• ¼ cup cold water
• 6 tablespoons white sugar
• 1 baked 9-inch pastry shell
• 1 cup heavy cream, whipped

Beat the egg yolks slightly. Place in the top of a double boiler with the pumpkin, butter, brown sugar, salt, and spices. Cook until the mixture thickens. Remove from the heat and add the gelatin, which has been softened in the cold water. Stir until smooth. Cool. Beat the egg whites stiff and slowly add the six tablespoons of white sugar. Fold into the pumpkin mixture and pour into the cooled pastry shell. Chill and top with the whipped cream. Serves 6.

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Pumpkin Pie (Custard Basis)

From: No credit on clipping

Pumpkin pie has custard as a basis:

• 1½ cups cooked and sifted pumpkin
• 1 cup milk
• ½ cup cream
• 2 eggs, beaten light
• ¾ cup sugar
• 2 tablespoons molasses
• ½ teaspoon salt
• ½ teaspoon ginger
• ½ teaspoon allspice
• 1 teaspoon cinnamon

Mix all ingredients together and turn into a deep plate lined and finished with a fluted edge. Bake 10 to 15 minutes at 420° F., then reduce to 325° F. and cook until center is firm.

The same recipe may be used, substituting sifted squash or sweet potatoes for the pumpkin.

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Pumpkin Pie (Miss Lovett)

From: Miss E. H. Lovett, Quincy

One and one-half cups pumpkin, stewed and strained; ½ cup sugar, 1 tablespoon flour, 2 tablespoons molasses, 1¼ cups scalded milk, 1 egg, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon ginger. Cook in moderate oven 1 hour.

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Pumpkin Pie (Mrs. Remick)

From: Mrs. Norman M. Remick, Ossipee, N. H.

One and one-half cups steamed pumpkin, 1½ cups sweet milk, 1 egg, well beaten; ¾ cup brown sugar, 2 tablespoons molasses, ½ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg. Mix all together and bake in a moderate oven.

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Pumpkin Pie (Pet Milk)

From: Printed recipe card (Pet Milk)

¾ cup brown sugar
1 tablespoon flour
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1½ cups cooked or canned pumpkin
1½ cups Pet Milk
1 well-beaten egg

Mix sugar, flour, salt and spices together. Add remaining ingredients and stir until smooth. Pour into deep pie pan lined with unbaked pastry. Bake in hot oven (450°F.) 10 minutes; reduce to slow (325°F.) and bake 30 minutes longer, or until firm. Makes one 9-inch pie.

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Rhubarb and Pineapple Pie

From: Mrs. P. Olson, 5 Lexington st., Woburn

A delicious fruit pie for early spring.

Four cups rhubarb, sliced; 1 to 1¼ cups of sugar, 1 tablespoon quick cooking tapioca, 1 cup crushed pineapple.

Combine rhubarb, sugar and tapioca. Let stand while pie crust is being made. Fill pie shell with rhubarb, sprinkle with pineapple, adjust top crust and seal edge of pie. Bake in hot oven (425 degrees Fahrenheit) 30 to 40 minutes.

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Snow-Capped Pie

From: Leone M. Hadley, 18 Beech street, Greenfield

Mix ¾ cup sugar with 4 tablespoons cornstarch and add to 1 cup boiling water. Cook in double boiler 20 minutes then add ½ tablespoon butter and a cup crushed pineapple. When well heated pour over 2 beaten egg yolks and cook 2 minutes longer. Then chill and pour into baked pie shell and top with whipped cream.

Try this. Good—Lasell.

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Squash Pie

From: No credit on clipping

One and one-half cups sifted squash, not watery, but dry and mealy, one cup of boiling milk, half a cup of sugar, half a teaspoon of salt, one saltspoon of cinnamon and one egg beaten slightly. Mix in the order given. Line a plate with dough and fill with squash.

Note: No baking time or temperature is given on the clipping.

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Squash Pie (Mrs. Martin)

From: Mrs. Betty Martin, 397 Washington street, Keene, N. H.

• 1 cup milk
• 1½ cups of squash
• ¼ teaspoon salt
• 1 egg beaten (or 2 if small)
• ⅓ cup of sugar
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon

Line a pie plate with pastry and make a fluted rim.

Mix squash, sugar, salt, spices, beaten egg or eggs and milk thoroughly.

Fill pie plate and bake in hot oven 10 minutes, then reduce heat to moderate oven, 325 F. When pie is done, a knife blade thrust in will come out clean. Be sure and use a silver knife and test pie in the centre.

Note: Shares a clipping (headed "Pie") with Harvest Pumpkin Pie.

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Cold Luncheon Plate (Shrimp, Spinach and Tomato)

From: "I'm Here Again's Sister"

Sally Blue Bonnet—I think you are fond of shrimp. A neighbor passed this on to me and we found it O K.

Drain 1 can of spinach and chop. Pack in tiny molds and set in ice box. Clean one can shrimp and put in cold water for few minutes. Slice 3 fist size tomatoes and one Spanish onion.

On individual dishes put in the center a mound of spinach, then around it, first onion, then tomato until 3 of each are used (slices). Just lap them a bit. Now on the top of spinach, put a shrimp and on each piece of onion. Then a teaspoon of cream salad dressing on each piece of tomato and let some run down from top of spinach. Serve with cheese biscuit.

This sounds like work but only takes a few minutes.

Note: Credit is a pen name ("I'm Here Again's Sister").

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Coleslaw in Beet Cups

From: Mrs. Edgar Ingerson, Lafayette Inn, Hampton, N. H.

6 cooked beets, medium sized, ½ cup diced celery, ½ cup shredded cabbage, ½ onion, minced, French dressing.

Cut a slice from bottom of the beets, so they will stand securely. Hollow the centres to make cups. Chop the part of the beets removed and add to celery, cabbage and onion. Marinate in French dressing. Fill the beet cups with the mixture. Chill and serve.

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Frozen Cheese and Fruit Salad

From: "This'l-Do"

[Three] ounce package cream cheese, ¼ cup mayonnaise, ½ cup whipping cream, 1 tablespoon lemon juice, 1 teaspoon sugar, ½ cup [cooked] apricots, ½ cup diced pineapple.

Mash the cheese and mix with the mayonnaise. Blend with the cream which has been whipped until stiff. Add the seasonings (a little more or less may be needed), depending on the amount already in the mayonnaise, and the fruit cut in pieces. Put into a freezing tray and let stand until firm. Serve on crisp lettuce with French dressing, mayonnaise, or cream dressing. Serves six.

Note: Credit is a pen name ("This'l-Do"). A tear in the clipping hides a few words (in brackets, read from context).

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Hi-Hat Tomato Salad

From: Mary E. Russell, 77 Montauk ave., New London, Conn.

Six ripe tomatoes (scalded, peeled and chilled), 2 cups new cabbage (finely chopped), 1 cucumber, (chopped), 1 cupful cottage cheese, salt, pepper and onion juice, mayonnaise, lettuce.

Remove centre portion from tomatoes, season inside with salt, pepper and onion juice; mix cabbage and cucumber, add mayonnaise, to season well; fill tomatoes with cabbage mixture, then shape cheese into 6 balls and dip each in chopped parsley, and place one on top of each tomato. Serve cold on lettuce or cress.

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Hot Mashed Potato Salad

From: No credit on clipping

4 slices bacon, 2 teaspoons chopped onion, 1 teaspoon celery salt, ½ teaspoon salt, 2½ cups hot mashed potatoes, ¼ teaspoon pepper, 1 teaspoon sugar, 3 tablespoons vinegar, ¼ cup mayonnaise.

Saute the bacon until crisp and remove from the pan. Drain on soft, crumpled paper. Combine 2 tablespoons of the hot bacon drippings with the seasonings, sugar, vinegar and mayonnaise. Pour over the potatoes and mix thoroughly. Serve hot, crumbling the bacon over the top. Serves 4.

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Jellied Cranberry Salad

From: No credit on clipping

Jellied cranberry salad is made from 1 or 2 cups of chopped cranberries, 1 package lemon gelatine, 1 cup boiling water, ½ cup sugar, 1 cup cold water, 1 cup celery cut up, and ½ cup nut meats.

Dissolve gelatine in boiling water; cook cranberries with sugar and 1 cup of cold water and add to the gelatine mixture. Let cool and add the celery and nut meats and place in molds. Serve with mayonnaise.

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Potato Salad with Herring Rolls

From: No credit on clipping

Speaking of potato salad, here's a very unusual and delicious one concocted by a man.

Boil 3 medium-sized potatoes in their jackets. Cook, peel and slice. Fry 2 slices of cut-up bacon until crisp. Remove bacon and to the drippings in pan add ¼ cup vinegar, 1 tablespoon water, ½ teaspoon salt, and ½ teaspoon freshly ground pepper. When boiling, pour over the potatoes and mix well. If desired, mix in a little chopped onion. After all is well mixed, fold in ½ cup mayonnaise, highly seasoned, and mixed with ¼ cup cream. Pack in slightly oiled bowl. Unmold and surround with herring rolls.

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Salad Dressing (cooked, with sour cream)

From: Mrs. Sarah McGinity, 12 Sullivan avenue, Thompsonville, Conn.

Readers' Recipes — Contributed by N. E. Housewives. Supervised by Miss Lillian Fee, graduate of Scientific Cookery, Simmons College. Six prizes of $1 each are awarded for the six best recipes printed in the Daily Post each week.

Two tablespoons of flour, 1 half cup of white sugar, 1 teaspoon of dry mustard, a little salt and pepper, 1 tablespoon of butter, two eggs (beaten), three tablespoons of vinegar, 1 cup of sour cream or use evaporated milk.

Cook in double boiler for fifteen minutes.

Then cool, will be ready for use.

Note: The right edge of the clipping is trimmed through the letters, so a few word endings were completed from context.

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Summer Salad Dressing

From: "Penny"

Whip the whites of two eggs to a stiff froth, in another bowl whip the yolks. Take a full teaspoon of sugar, and one of mustard and one of salt, put them into a cup and dissolve with just a little water and add to the yolks. Now turn into this olive oil, slowly beating with egg beater all the time until you have used a cupful; also add vinegar while beating in the oil until three-fourths cup is used. If the salad dressing is now the thickness you desire, whip in the whites of egg. (Oil will thicken the dressing and vinegar will thin it.) Put in glass jar. Will keep for weeks.

Note: Credit is a pen name ("Penny").

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Timely Salad Dressing (Condensed Milk Mayonnaise)

From: Dorothea M. April, 40 Raymond ave., Salem

Since one can't get mayonnaise even by begging or bribing these days, I'll pass along this zesty, tangy, tried-and-true recipe for my mayonnaise:

2 eggs, well beaten; ½ cup butter or oleo, melted; 1 teaspoon salt; 2 teaspoons dry mustard; 1 scant cup vinegar; 1 can of sweetened condensed milk.

To beaten eggs add melted butter or oleo, beat thoroughly, add salt and mustard and beat again. Add vinegar, beat well, and then beat in the condensed milk. The mixture is thick and creamy and can be poured into a 1-quart jar and placed in the refrigerator until ready to use. Chilling thickens it.

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Tomato Jelly (Salad)

From: Wilma Smyth, R. R. No. 1, Box 108, Cumberland Ctr., Me.

One tablespoon gelatin, ¼ cup cold water, 2 cups canned tomatoes, 2 slices onion, 1 tablespoon sugar, ½ teaspoon salt.

Soak gelatin in cold water until softened. Heat tomato and seasoning. Strain and add the gelatin. Pour into molds and chill thoroughly. Serve with mayonnaise on lettuce leaves.

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Never Fail Tomato Soup

From: Anna Curran, 32 Prospect street, Westfield

Two tablespoons butter, ½ teaspoon salt, ⅛ teaspoon soda, 1 cup strained tomatoes, 2 cups milk, dash of pepper, 2 tablespoons flour.

Melt butter and add flour, stirring constantly to prevent lumping. Stir in tomatoes and cook for five minutes. Add soda, seasonings and add to milk. Serve at once. This amount serves four people.

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Swedish Split Pea Soup

From: "Westchesterite"

1 pound green or yellow split peas washed and cleaned, 2 onions, celery and parsley, ¼ pound salt pork or a ham bone, salt and pepper to taste when serving.

Add 3 quarts of water to the above and boil slowly until very tender. Strain through sieve.

Replace in pot and, if too thick, add a little hot water and cut into it ½ pound sausage meat or link sausage and boil slowly to cook sausage.

Season just before serving, and serve each a few pieces of the sausage. This serves eight generously.

With pumpernickel and butter, a cold slaw salad and a baked apple, for dessert, it is a balanced, economical meal.

Note: Credit is a pen name ("Westchesterite").

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Tomato Soup (to Can)

From: Mrs. Freida P. Young, 17 Winnemay st., Natick

1 peck tomatoes, 1 bunch celery, 4 large onions, ½ teaspoon soda, ½ cup salt, ½ cup sugar, ½ cup flour, ½ cup cold water, ½ cup butter or oleo, 5 or 6 ripe peppers.

Cut tomatoes in quarters (either peeled or not); cut celery in small pieces (leaves and all); slice onions and cook with soda for about 1½ hours (until onions and celery are well cooked). Strain and add salt, sugar, flour mixed with the water to a smooth paste, butter and peppers which have been chopped fine. Boil this hard for five minutes and can in sterilized jars.

A slice of garlic and a few leaves of basil may be added if desired. Green peppers may be substituted for the ripe peppers. Makes 11 pints.

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Corn Souffle

From: No credit on clipping

Four tablespoons butter, 6 tablespoons flour, 1 teaspoon salt, 2 cups milk, 2 cups canned corn, 1 tablespoon finely chopped onion, 1 tablespoon chopped pimentos, 2 tablespoons chopped celery, 4 egg yolks, 4 egg whites, beaten.

Melt butter and add flour, salt and milk. Cook until very thick sauce forms. Stir constantly. Add corn, seasonings and egg yolks and beat three minutes. Fold in egg whites. Pour into buttered baking dish. Set in pan of hot water and bake 40 minutes in moderately slow oven.

Note: Shares a long clipping with Custard Pudding, Sugarless Recipes, Apple Rice Pudding and Frozen Cheese and Fruit Salad.

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Fried Egg Noodles

From: "A. B. C."

1 package egg noodles, 1 teaspoon salt, 1 cup dry, sifted cracker crumbs, 1 egg.

Cook wide egg noodles in boiling salted water as directed and drain. Mix salt with half the cracker crumbs and toss egg noodles in them with a fork. Beat egg and mix well with noodles. Cook egg noodles a few at a time in deep hot fat, 395 degrees F., until golden brown. Serve with Chow Mein.

These fried egg noodles may be sprinkled with finely grated cheese after they have been fried, and served with cocktails or salads.

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Garden Special (Cabbage Casserole)

From: No credit on clipping

Wash and cut in small sections, cabbage. Cook in boiling salted water until tender. Beat 1 egg, add ¾ cup milk, 2 tablespoons chopped parsley and 2 tablespoons chopped cooked bacon, very crisp.

Season to taste with salt, celery salt and paprika. Place a layer of cabbage in greased casserole, sprinkle with grated cheese, and continue until dish is nearly full, then pour over the above mixture and bake 25 minutes.

Note: The right edge of the clipping is trimmed through the letters, so a few word endings were completed from context.

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Potato Puffs

From: Mrs. Lucy M. Whittaker, Box 72, Segregansett, Mass.

One-half cup pastry flour, 1 teaspoon baking powder, ¼ teaspoon salt, dash white pepper, 1 cup mashed potatoes, 2 eggs, well beaten; few drops scraped onion.

Sift the flour, baking powder, salt and pepper together. Add the mashed potatoes and beaten eggs and mix thoroughly. A few drops of scraped onion may be added, if desired. Drop by teaspoonfuls into deep hot fat (380 degrees) and fry to a golden brown. Drain on absorbent paper and serve hot.

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Potatoes in Half-Shell

From: "Beachmont"

Bake potatoes, remove from oven and cut slice from top. Scoop out insides, mash, add grated cheese, salt, pepper and a little milk. Beat well. Refill skins and bake about 5 to 8 minutes.

Note: Credit is a pen name ("Beachmont").

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