Cornbread Dressing

1 box corn muffin mix
1 onion, chopped
2 stalk celery, chopped
1/4 c butter
1-1/2 c chopped, cooked necks and giblets
1 lb roasted, peeled chestnuts
1/4 c raisins
2 small potatoes, diced
2 apples, diced
1 t sage
1/2 t rosemary
1/2 t black pepper
salt, to taste
2 eggs
2 c stock

The night before: Prepare the corn muffin mix, but bake as cornbread. Cool, and break it up into very coarse crumbs. Cover and set aside. Roast and peel the chestnuts. Leave them in halves or quarters.

The day of: Put the cornbread crumbs in a large mixing bowl. In a large skillet, melt the butter over medium-high heat. Add the onions and celery. Fry until the onions begin to brown (about 5 minutes). Add the onion mixture to the cornbread crumbs. Add the meat, chestnuts, raisins, potatoes, and apples. Toss together. Add the seasonings, and adjust seasonings to taste.

Add the eggs and stock and toss until the mixture is moistened. If it is too dry, add milk, 1/4 c at a time, until it is the right consistency. Do not over mix or compact the dressing.

Grease a 9 x 13 backing dish, and heap the dressing in the dish, being careful not to compact it too much. Bake at 350° for 45 minutes.

Thanksgiving Yams or Sweet Potatoes

2 lb yams or sweet potatoes
1/4 c butter
1/2 c brown sugar
1/4 c water
1/2 t cinnamon

Cut any blemishes from the yams or potatoes. Put in a large sauce pan, cover with water, and bring to a boil. Turn to low, and simmer for 25 - 30 minutes.

Drain the yams and cover with cold water. Let them cool for a few minutes. Peel the yams and slice them into 3/4-inch slices. Arrange the slices in the bottom of a large casserole or cake pan.

In a small skillet, melt the butter over medium low heat. Add the brown sugar, water, and cinnamon. Stir until the sugar is dissolved. Pour over the yam slices. Bake at 350° for 30 minutes, until the syrup is bubbly.

Chicken with Kale Soup

1 onion, chopped
2 stalks celery, chopped
2 carrots, peeled and grated
3 small red potatoes, diced
1/2 c lentils
3 c water
1/4 c steel cut oats (optional)
1 small can corn
1-14.5 oz can diced tomatoes
2 large cloves garlic, minced
1/2 t pepper
1 t ground sage
1/2 thyme
1/2 t ground rosemary
salt to taste
1 lb boneless, skinless chicken
1/2 red wine
1/2 lb kale, torn in small pieces
1/4 c raisins
2 T cider vinegar
olive oil

Heat 2 T olive oil in a large skillet over medium high heat. Add the onions and celery and cook until the onions are translucent. In a soup pot, heat the stock. Add the onions and celery, carrots, and potatoes, and bring to a boil, then turn to simmer.

In a separate sauce pan, bring the lentils and water to a boil, then turn to low and cook for 30 minutes. Add the lentils and liquid to the vegetables. Add the oats, corn, tomatoes, and garlic. Bring to a boil, then turn down to simmer. Add the seasonings and adjust to taste.

In the skillet, heat another tablespoon or so of olive oil over medium high heat. Salt and pepper the chicken, and fry until brown on both sides. Add 1/2 c red wine, cover and simmer over medium-low for 10 minutes. Shred the chicken, and add to the soup.

Deglaze the skillet, and add the pan liquid to the soup. Add the kale, raisins, and vinegar. Simmer for a few minutes until the kale is tender.

Everyday Cupcakes

1/3 c shortening
2 c cake flour
3/4 t salt
2 t bk. pd.
1 c sugar
3/4 c milk
1 t vanilla
1 unbeaten egg

Mix or stir shortening just to soften. Sift in dry ingredients. Add half of the milk, the vanilla & the egg. Mix until all flour is dampened; then beat 2 min. Add remaining milk; blend & beat 1 min. longer. Fill greased or paper-lined cupcake pans half full. Bake at 375° 25 5o 30 min. Makes 18 - 20 cupcakes.

Super Cupcakes

1/2 c shortening
2 c cake flour
3/4 t salt
2-1/4 t bk. pd.
1 c sugar
3/4 c milk
1 t vanilla
2 unbeaten eggs

Mix or stir shortening just to soften. Sift in dry ingredients. Add half milk, vanilla & the eggs. Mix until all flour is dampened & beat 2 min. Add rest of milk; blend & beat 1 min. longer. Fill greased or paper-lined cupcake pans half full. Bake in mod. oven (375°) 25 to 30 min. Makes 18 to 20 cupcakes.

Spice cup-cakes:

Spice may be added to above recipe. Omit vanilla & sift 1 t cinnamon, 1/2 t nutmeg & 1/4 t cloves with dry ingredients.

Beef Dumpling Stew

2 lbs beef chuck, 1-1/2 in. cubes
2 T fat
4 c boiling water
1 t lemon juice
1 t Worcestershire sauce
1 clove garlic, minced
1 med. onion sliced
2 bay leaves
2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Dash allspice
1 tsp sugar
6 carrots quartered
1 lb (18 to 24) small onions

Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves & seasonings. Simmer 2 hrs., stir occasionally to keep from sticking. Add carrots, onions. Continue cooking 20 to 30 min. Drop dumplings by tsp atop stew. Cover tightly; cook 12 min. Remove dumplings, meat & veg; thicken liquid for gravy. Makes 6-8 servings.

Cabbage Chop Suey

3/4 to 1/2 lb fresh pork - brown and add:
1 c onion
1 c celeerly
1 gr. pepper
1 small can mushrooms
2 med. tomatoes

Steam 10 min. & add:
1 qt shredded cabbage
1 T soy sauce

Steam 10 min. more & serve hot.

Frosty Cocktail

2/3 c lemon juice
2 T lime juice
2/3 c pineapple juice
4 c crushed ice
2 unbeaten egg whites

syrup:
1/2 c sugar
2/3 c water

Cook 5 min.

Chill - shake in jar until light and frothy. Serve immediately. Serves 6.

Pineapple Tapioca Pudding

1/2 c min. tapioca
4 T sugar
1/4 t salt
1 egg yolk
4 c milk
4 T butter
1/2 c br. sugar, packed
1 c canned curshed pineapple
1/3 c nut meats (broken)
1 egg white stiffly beaten
1 c whipping cream

Combine tapioca, sugar, salt, eg yold & milk in top touble boiler & stir enough to break yolk. Place over rapidly boiling water & after scalding point is reached cook 5 min. stirring frequently. Remove from boiling water. Melt butter in sauce pan; add br. sugar & cook until sugar is dissolved & mixture bubbles. Add pineapple & nuts & add to tapioca mixture. Fold small amount into egg white & fold in the remaining tapioca mixture. When cool fold in whipping cream (just before serving).

Ice Box Cookies

1 c br sugar
1 c wh sugar
1 c shortening
3 eggs, beaten
1 t salt
4-1/2 c flour
1 t soda
1 t cinnamon
1/2 t nutmeg
1/2 t cloves (may be omitted
1 c chopped nuts
May add 1/4 c milk & more flour)

Cream shortening with sugar. Add eggs slowly; add nuts, then sifted dry ingredients. Shape into rolls (about 4) & keep in ice box. May be used after 12 hrs. Slice thin, bake in hot oven (375°) about 5 min. About 125 cookies.

Red Devil's Food Cake

2 c cake flour
1-1/4 t soda
1/4 t salt
1/2 c shortening
1 c sugar
2 eggs
2 sq chocolate or 6 T cocoa
3/4 c sour milk (or 3 t vinegar in 3/4 c sweet milk
1 t vanilla
1/3 c boiling water

Sift, then measure flour. Sift 3 times with soda & salt. Cream butter until lemon colored. Gradually add sugar. Add eggs that are well beaten. Combine milk and vanilla. Add boiling water & beat well. Bake 45 min. at 350°

Yellow Angel Food Cake

7 eggs
1 c sugar (sifted)
1/4 t salt
1 t cream tartar
1 orange (juice about 1/4 c)
1 t vanilla
1 c flour (sifted)

Beat yolks of egs until stiff & lemon colored (20 min). Add 1/2 c sugar at 7 minutes. Beat whites until grainy & add 1/4 t salt & beat ragged. Add 1 t cream tartar & beat stiff (about 20 min). Fold in 1/2 c sugar. Put yolks & whites together. Fold in flour. (Beat whites first, then yolks.) Bake 1 hr. Start at 200° & raise to 300°.

Iceing: Beat 2 egg whites; add 1 lb pd. sugar, 1/4 lb soft butter & flavoring.

Maraschino Cherries

4-1/2 lb royal ann or bing cherries. Soak over night in solution of 1 T salt, 1 t alum to one qt water. In morning drain & wash. Pit. Make syrup of 4-1/2 lb sugar, 3 c. water, 1 oz red coloring, add cherries & bring slowly to boil. Remove & cover over night. Bring to boil next morning & cover again. Third morning add juice 1 lemon & 1 oz almond extract. Bring to boil & seal.

Apples a la Creole

6 large apples
1 c brown sugar
1/4 c cream
1/4 c chopped nutes
1 t butter
1 c water
1 c granulated sugar
1 c whipping cream

Boil granulated sugar & water for 10 min. Peel & core apples & cook until tender in this syrup, keeping them whole. Remove apples, add pk. gelatine to syrup. Cook br. sugar, burtter & cream together to soft ball stage; add nuts. Place apples in serving dish, fill centers & top with nut mixture. Pour syrup around and set to cool. Garnish with whipped cream & nuts.

Fresh Peach Ice Cream

20 marshmallows
1 c milk
3/4 c mashed sweetened peaches
1 tsp lemon juice
1/2 pint whipping cream

Cut marshmallows into milk and heat in double boiler until well dissolved. Put nto refrigerator to cool. When jellied (not frozen) beat in the mashed peaches. Add lemon juice and fold in whipped cream. Return to tray and freeze. Makes 1 quart ice cream.

Macaroni Salad

1-9 oz box macaroni - cook until tender; drain

2 c salmon (No. 1 can)
3 Tbsp grated onion
2 tsps salt
1/2 tsp pepper

Flake and add to macaroni.

3 eggs hard cooked
1/2 to 3/4 c mayonnaise

Add 2 eggs to salad - use 3rd as garnish.

Cooked Salad Dressing

4H

Mix:
1 tsp salt
1 tsp mustard
2 tbsp sugar
2 tbsp flour

Beat:
3 egg yolks or 2 eggs

Add:
3/4 c water
1/2 c mild vinegar

Combine with dry ingred. and beat. Cook over hot water until thick and smooth. Add 2 tbsp butter and cool.

Standard recipe for Cream Pies

2 c milk
1 c sugar (or less)
4 T cornstarch
2 egg yolks (beaten)
butter
flavoring

For variation, use cocoanut, pineapple or banannas; 2 T cocoa; or add grated lemon rind to water instead of milk and juice of lemon.

Merangue:
2 egg whites (well beaten)
dash cream tartar (about 1/4 t)
1 T sugar
flavoring

Bake in slow oven about 20 min.

Crustless Apple Pie

6 med. apples
1/3 c sugar
1/2 t mace, cinnamon, or nutmeg
1/4 c butter or shortening
1 c brown sugar
1 c flour

Slice apples thin. Sift in 1/3 c sugar with spice & stir well. Place in greased dish. Cream butter, br. sugar & flour until crumbly. Sprinkle over apples. Bake in mod. oven (300° to 350°) 45 - 50 min. Serve with cream.

Dutch Apple Pie

6 apples (about 4 c)
3 T flour
1 c sugar
1/4 t cloves
1 c sour cream
1/2 t cinnamon
1-1/2 T sugar

Fill pie crust with apples. Mix flour, sugar, & cloves together. Add sour cream & mix. Pour over apples. Sprinkle cinnamon & sugar over top. Bake in hot oven (450°) ten min. & then reduce to 350° until tender. (About 40 min.)

Biscuits for Shortcake

2 c flour
2 t sugar
1/2 t salt
4 t. bk. pd.
1/4 t cr. tartar
1/2 c shortening
2/3 c ilk (scant)

Measure sifted flour; sift with other dry ingredients into mixing bowl. Cut shortening in quickly, to coarse crumb texture. Scoop deep well in middle of mixture & add milk all at once. Stir gently with fork until flour is dampened. Stir vigorously, just until dough follows dough around bowl; place on board & pat to 1/2 in. thickness. Bake on ungreased baking sheet at 450° for 12 - 15 min. Makes about 10 biscuits.

Chocolate

To 3 sq chocolate add 1/2 c cold water. Put in saucepan over low flame, stir until chocolate is melted and smooth. Add 1/2 c sugar & dash salt. Blend, stir and boil for 5 min. Cool. When cool fold in 1/2 c cream whipped fairly stiff. Flavor with vanilla. To serve put a small ladle or good tablespoonful of mixture in ea. cup. Pour over hot milk.

Baking Powder Biscuits

2 c sifted flour
3 tsp baking powder
1 tsp salt
1/4 c cold shortening
2/3 c cold milk

Mix quickly after adding milk. Knead for few seconds; pat to 1/2 inch thickness; cut; bake 12 minutes in 450° oven.

Pancakes

1 c white flour
3 T cornmeal
2 T whole wheat flour
3 tsp baking powder
1/2 tsp salt
2 T sugar
4 T melted shortening
2/3 c milk
1 egg

Chicken Casserole

1 pound package macaroni (uncooked)
1 cup milk
1 cup chicken broth
1 cans mushroom soup (undiluted) (some prefer chicken soup)
1 small onion chopped
2 hard boiled eggs sliced
1/2 cup Velveeta cheese
2-1/2 cups cubed, cooked chicken
1 cup mushrooms

Mix ingredients togther in order given (may be mixed the night before). Bake 350° for one hour.

Washington Nut Pie

Harriett Ravenscroft

3 eggs, beaten
1 c dark Karo
Add:
1/2 c sugar
1 c. chopped walnuts or pecans
4 T melted butter
1/4 t salt
1 t vanilla

Bake in unbaked pie shell at 400° for 15 min. then lower to 325° for 30 - 40 min. May be served with whipped cream.

(This is a very rich pie.)