In 1931, Winifred Wallace married Ted King in Montreal.
For her wedding present from her mother, she asked for a copy of her mother's recipe box
(a thoughtful request during the Depression, which asked only time not money).
She also received a copy of her mother's reference cookbook, the Fannie Farmer Cookbook,
which she kept all her
life. Ted died in 1936; in 1938 she married Charles Sankey and moved to St. Catharines.
After a lifetime of use, here is what was in the box. None of the original cards remain, as all were later typed out by Dad with more precise measurements to replace "butter the size of a walnut" and "to taste". They continued to be adapted to changing ingredients throughout Mom's life, as you can see from the example at right. Credits to sources are noted as they are on the recipe cards, and identified when known.
Grandmother used a teacup whose saucer had been broken as her cup measure. From as early as I can remember, Mom used a standard American 'Pyrex' measuring cup, 237 ml graduated in 8 fl.oz. Tablespoons are supposed to be 1/2 fl.oz. - Mom's was 15.6 ml - 5% larger than official size. American teaspoons are supposed to be 1/3 tablespoon - Mom's was 4.3 ml 15% smaller than official. Pints (pt) in Canada were always Imperial (568 ml) as were quarts (qt, 1136 ml). Temperatures are °F, " is used for inches. Her loaf pans were Pyrex, hence always greased and floured. Her cake tins had a rotating releaser, so didn't have to be.
Canadian flour changed considerably in the years after WW2 when protein content became more important than gluten level for international marketing. It is changing yet again now that Americans are running all major Canadian millers. Adjustments must be expected with modern flour.
Living on a dairy farm, grandmother used her own whole raw milk, which sours naturally on the counter between morning milking and supper baking time. In fact, it soured within 2 days even in an ice frig; recipes were developed specifically to use it up rather than waste it. By 1938 essentially all retail milk was pasteurised at 62C for 30 min in Canada, but still soured naturally during a day at room temperature. Mom used whole Jersey unhomogenized milk from Mason's Dairy, 6% butterfat, and usually poured off half the cream for whipping. Shortly after 1957 the temperature required for milk pasteurization was increased a bit, but by this time almost all Canadian dairies used a temperature of 72C for 16 s and it no longer sours. (Microfiltered milk here often omits the word pasteurised, but it's required to be.) Adding 1 Tbsp lemon juice or vinegar per cup of milk replaces the acidity of sour milk, but not the leavening or taste; home made yoghurt is a better substitute.
Buttermilk to grandmother meant what was left after making butter. Since the Wallaces used a cream separator, it didn't have to be fermented as it was on farms where milk had to sit unrefrigerated for a while to let cream rise to the top, hence probably wasn't acid. Mom's buttermilk from Mason's might have been acidified to assist in butter production, or it might have been the same as grandmother's. Modern Canadian liquid buttermilk is made from liquid milk components and artificially cultured with lactic acid before being pasteurized, hence is more acid than the product grandmother or Mom used. However, dried buttermilk is made in plants that produce butter, thus made from true buttermilk.
Mom's shortening, and that of her mother, was either butter or fat left over from other cooking, notably chicken fat for cookies, bacon fat or lard for baking, and pork fat for frying. Crisco, then a hydrogenated cottonseed oil which was removed from the market in 2002, was held in reserve, as was corn oil which she rarely used. Adjustments must be expected with today's products (and cholesterol concerns).
Baking powder was then "double acting", baking soda with cream of tartar (a fast acting acid) and sodium aluminum phosphate as a slow acting acid (that reacts with soda only when heated during baking). Many cooks disliked the metallic taste of the aluminum and used only baking soda and cream of tartar. That required that cakes have their liquid ingredients mixed in a separate bowl from the dry ingredients - they were combined only when the oven was fully preheated, and immediately put in the oven so the fast rising was effective. Today, most Canadian baking powder uses only baking soda and monocalcium phosphate, a slow acting acid, and this technique is no longer required. The balance of baking soda, cream of tartar and baking powder will need adjustments today.
Most of Mom's flavourings were natural: vanilla extract, almond extract, fresh lemon and orange juice, real rum, sherry and brandy in particular.
Teabisk was a common boxed premix; a cup can be replaced by 1 cup pastry flour, 1 tsp baking powder, 1 tsp sugar, 1/2 tsp salt, 2 Tbsp shortening. An envelope of gelatine contained 1 Tbsp, 7 g. Her cocoa was Fry's, alkali (Dutch) processed.
I thank André Jean of Health Canada and Tom Kane of the Ontario Dairy Council for assistance in tracing the history of milk products.
Syrup | Bread | Cakes | Frostings | Candy | Cookies | Cookie Squares | Desserts - Hot | Desserts - Cold | Desserts - Frozen | Index
Lemon Syrup mix 1 cup sugar 7/8 cup water boil 3 min add juice of two lemons bottle and chill Chocolate Syrup mix 1/2 cup cocoa 1/2 cup sugar pinch salt 1 cup water boil 3 min, stirring to a smooth paste flavour with 1/2 tsp. vanilla extract bottle and chill Caramel Sauce combine 1 cup brown sugar 1 Tbsp cornstarch pinch salt stir in gradually 1-1/2 cup boiling water bring to boil, boil 1 min set over hot water till needed at last min, add 1-1/2 Tbsp butter 1/2 tsp vanilla extract Golden Fruit Sauce 1 cup whipped cream 1/2 cup apricots cut in small pieces 1/4 cup steamed raisins 2 Tbsp candied peel, cut fine 1/2 candied fruit, cut fine
Banana Bread cream together 1/3 cup butter 1/2 cup sugar add 1 well-beaten egg 1/4 cup boiling water sift together 1-1/2 cup flour 1/4 tsp salt 1 tsp soda 1 tsp baking powder combine mixtures and add 2 large mashed bananas 1 tsp banana flavour (opt) bake 50 min at 350° Sourdough Biscuits (Ellis) combine 1 cup flour 2 tsp baking powder 1/2 tsp soda 1 tsp salt grated cheese (opt) combine with 1/3 cup cooking oil 1 cup sourdough knead well and roll, let stand 10 min bake 10-12 min at 425° feed dough 1 cup milk 1 cup flour add 1 tsp sugar per week Muffin Mix (Peterborough) mix well 2-1/2 cup sugar 4 beaten eggs 1-1/2 cup corn oil 1 Tbsp salt shake well 1 quart carton of buttermilk add half to mixture above toss together 2-1/2 cup whole wheat flour 1-1/2 cup white flour 3 cup bran flakes (cereal) 1/2 cup natural bran add to mix above toss 1 cup raisins 1 cup chopped dates 1/2 cup (extra) whole wheat flour to remaining half carton buttermilk (still in carton), add 8 tsp baking powder shake gently in carton, add to mix above put mix in covered container allow to stand in cool place for 24 hr (you can use some right away, but it will taste of soda) bake about 12 min at 400° freeze those not required at once makes six dozen muffins. Mabel's Bran Muffins Mabel Pounder was Mom's sister-in-law mix and beat well 1 cup brown sugar 1/2 cup oil 2 eggs add and beat 1 cup bran 1 cup flour 1 cup buttermilk bake 30 min at 350° Pineapple Carrot Muffins mix 1 cup brown sugar 2/3 cup oil 2 eggs sift together 1-1/2 cup plus 2 Tbsp flour 1 tsp baking powder 1 tsp soda 1/2 tsp salt 1 tsp cinnamon combine mixes and add 1 cup grated carrots 3/4 cup crushed pineapple with juice bake 30 min at 350° Doughnuts (Margaret) Margaret Coburn was Mom's sister sift together 3-1/2 cup pastry flour 1-1/2 tsp salt 1 tsp soda 2 tsp cream of tartar 1/2 tsp nutmeg cut in 1 Tbsp butter 1 cup sugar combine 1 cup milk 1 tsp vanilla extract 1 beaten egg gradually add to flour mixture, mix well roll to 1/4" thick cut to shape fry in deep fat 340-375° till golden brown Waffles sift together 2-1/2 cup flour 1/2 tsp salt 4 tsp baking powder 1 tsp sugar beat well 2 egg yolks add 2 cup milk 1/3 cup melted butter combine mixes beat stiff 2 egg whites fold in Oat Cakes 4 cup rolled oats 4 cup flour 1-1/3 cup sugar 1 lb lard 2-1/2 tsp salt 1 cup cold water mix as pastry roll using extra rolled oats on board bake in buttered tins 10-15 min at 350° Hot Cross Buns combine 1 cup scalded milk 1/4 cup shortening 1/3 cup sugar 3/4 tsp salt let cool to lukewarm dissolve 1 envelope dry yeast 1 tsp sugar in 1/2 cup lukewarm water add to mix above add 1 egg slightly beaten 1/2 cup seedless raisins 1/4 tsp allspice 1 tsp cinnamon slowly stir in, a little at a time 3-1/2 to 4 cup bread flour place in greased bowl cover with towel let rise in warm place about 1-1/2 hr till doubled. turn dough on board knead 10 or 12 times divide into 18-24 balls pull sides down and tuck under till smooth and round, place 2" apart on greased baking sheet brush with egg white if desired cover with towel let rise again till doubled (about 45 min) snip cross in top with scissors bake 15 min at 425° till golden brown fill cross with icing of 1 cup icing sugar 4 tsp water serve warm Bran Muffins cream together 1/4 cup shortening 3/4 cup brown sugar 2 eggs sift together 1-1/2 cup flour 3 tsp baking powder 1 tsp salt add 1-1/2 cup bran flakes combine mixes alternately with 1 cup milk mix only till just blended bake 25 min at 400° makes 12-14 muffins Vera Sherwin's Rolls (Vera Sherwin lived across the street in St. Catharines for 30 years) mix 1/2 cup sugar 2 tsp salt 3 Tbsp melted butter 1 egg add 1 fl. yeast cake dissolved in 1/2 cup lukewarm water 1 tsp sugar add 2 cup hot water work in 6 cup bread flour let rise till doubled (2-3 hr) roll out, shape, let rise bout 2 hr bake 15-20 min at 350° baste crust with melted butter. topping 1/4 cup butter 3/4 cup brown sugar 1/4 cup corn syrup 3 tsp cream 1 cup chopped nuts Blueberry Muffins mix 1 beaten egg 1/4 cup oil 1/2 cup milk sift together 1-1/2 cup flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt add flour mix to egg mix till just blended fold in 1 cup blueberries bake in muffin tins 20-25 min at 400° 1 dozen Graham Gems sift together 1 cup white flour 4 Tbsp brown sugar 3/4 tsp salt 4 tsp baking powder add 1 cup graham flour 1 cup milk 1 egg 4 tsp melted butter mix lightly bake in heavy pans 20 min at 425° Sally Lunns sift together 2 cup flour 3 Tbsp sugar 2 tsp cream of tartar 1 tsp soda pinch salt cut in 3 Tbsp butter add 1 well beaten egg 1 cup milk bake at 375-400° Swiss Oatmeal Bread combine 1 cup milk, scalded 1/4 cup light brown sugar 1 Tbsp salt 3 Tbsp margarine mix 1/2 cup lukewarm water 2 tsp sugar 2 pkg dry yeast add milk mix when lukewarm add 2 cup uncooked rolled oats 1 cup grated Swiss cheese 2 cup flour beat thoroughly, add 2 cup flour knead, let rise till doubled bake 35-40 min at 375° makes two loaves Featherweight Breakfast Cake melt 4 Tbsp margarine add and beat 1/2 cup milk 1 egg sift together 1 cup flour 1/2 cup sugar 3 tsp baking powder 1/2 tsp salt stir egg mixture into dry mix only long enough to smooth out lumps put in 8" square pan sprinkle with 2 Tbsp sugar mixed with 1/2 tsp cinnamon bake 12-15 min at 375° Tea Ring sift together 2-1/2 cup cake flour 2-1/2 tsp baking powder 1 tsp salt 4 Tbsp sugar cut in 5 Tbsp shortening combine and add 1 slightly beaten egg 7 Tbsp milk Stir till all flour is dampened, turn on floured board, knead 30 seconds. roll into oblong, 1/4" thick brush with melted butter sprinkle with mixture of 1/3 cup brown sugar 1 tsp cinnamon 1 tsp grated orange rind 1/2 cup chopped nut meats 1/2 cup seedless raisins roll into cylinder, bring edges together to form a ring place on ungreased baking sheet cut 1" slices almost through ring with scissors turning each slice cut-side out and pointing edges bake 25 min at 400° while hot, spread with glaze of 1 cup icing sugar and 2 Tbsp milk Nut Bread sift together 3 cup flour 3 Tbsp baking powder 1 cup sugar 1 tsp salt 1 tsp cinnamon mix 1 well beaten egg 1-1/2 cup milk 2 Tbsp melted shortening combine mixtures, add 2 cup raisins, nuts and peel let stand in large loaf pan 30 min bake about 1 hr at 325° Carrot Bread sift together 1-1/2 cup flour 1/2 cup sugar 2-1/4 tsp baking powder 1/2 tsp salt add 1 cup raisins mix 1 beaten egg 1/2 cup cold milk 1/4 cup melted butter 1 cup grated raw carrots combine mixes, put in loaf pan work together 1/4 cup brown sugar 2 Tbsp flour 1/2 tsp cinnamon 2 Tbsp butter sprinkle on top of batter in pan bake about 45 min at 350° Date Loaf (Ladies Home Journal) 1 pkg dates, cut fine 1 cup boiling water 1 tsp soda boil 2 min, cool cream together 1/4 cup butter 1 cup sugar 1 egg, beaten sift together 2 cup cake flour 1/4 tsp salt 1/4 tsp nutmeg 1/2 tsp cinnamon combine above and add 1/2 cup chopped nuts bake in loaf tin 350° Prize Carrot Loaf combine in bowl 1 cup sugar 1/2 cup corn oil 2 eggs 1 tsp vanilla extract 1 cup grated carrots sift together 1-1/2 cup flour 1 tsp soda 1/2 tsp salt blend into first mix, add 1/2 cup chopped nuts bake about 50 min in loaf tin at 350° ice with orange icing if desired Cranberry Bread sift together 2 cup flour 2 tsp baking powder 1/2 tsp soda 1 tsp salt mix in 1 cup sugar juice of one orange plus water to make 3/4 cup liquid 1 egg 2 Tbsp cooking oil combine 2 cup cranberries, cut in half 1 Tbsp grated orange rind 1/2 cup chopped walnuts fold second mix into batter spoon into loaf pan bake about 1 hr at 350° Applesauce Nut Bread combine 2 cup flour 3/4 cup sugar 1 Tbsp baking powder 1 tsp salt 1/2 tsp soda 1/2 tsp nutmeg 1 cup chopped nuts combine separately 1 egg 1 cup unsweetened applesauce 1/4 cup oil Add 2nd mix to 1st, stir till just blended pour into loaf tin bake about 50 min at 350° No-knead Bread combine 1 cup warm water 2 Tbsp brown sugar 2 Tbsp dry yeast let stand 5 min, add 1/3 cup honey or molasses 1/3 cup cooking oil 1 Tbsp salt 3 cup warm water (110°) stir in 8 to 9 cup flour 1 cup powdered milk divide between 3 well greased juice cans or 4 coffee tins put cans uncovered in oven at 350° after 1 min, turn off oven let rise 1/2 hr turn on oven again and bake 50-60 min Spiced Pumpkin Bread (Spice Cook Book) soften 1 envelope dry yeast in 1/4 cup warm water 1 tsp sugar scald 1/2 cup milk add and let melt 1/4 cup butter add 1 cup seedless raisins blend 1/4 cup sugar 3/4 tsp cardamom 1 tsp ground ginger 1 tsp salt 1/2 cup cooked pumpkin 1 large egg optionally chopped candied ginger combine mixes and yeast, add 4-1/4 cup flour blend, knead well turn into greased bowl let rise till doubled (approx 50 min) form into 1 large loaf and 1 small one (or buns) let rise again (approx 45 min) bake about 45 min (less for small loaves) or till done, at 350° Arlene's Date Loaf cut in pieces 1 lb dates (or less) sprinkle with 1 tsp soda pour over 1 cup boiling water beat 1 egg add 1 cup brown sugar 1 Tbsp melted butter 1/2 cup chopped nuts 1/2 tsp vanilla extract pinch salt combine mixes, add 1 cup white flour 1/2 cup whole wheat (graham) flour bake in lined loaf pan about 1 hr at 350° Annadama Bread (Ruth Wildfong) (Ruth's husband played viola beside Mom in the St. Catharines Symphony for many years) pour 2 cup boiling water over 1/2 cup yellow cornmeal add 3 Tbsp shortening 1/4 cup light molasses 1 tsp salt cool to lukewarm (105-115°) to 1/2 cup warm water add 1 envelope dry yeast 1 tsp sugar when risen, add to first mixture, add 5 cup bread flour spread batter in pan let rise about 1-1/2 hr sprinkle top with 1 tsp cornmeal 1/4 tsp salt bake 50-60 min at 375° Scandinavian Christmas Bread scald 3/4 cup milk add 1/4 cup butter 1/2 cup sugar 1 tsp salt 1/2 cup very warm water cool to lukewarm, add 2 packets dry yeast add all but 2 Tbsp of 2 eggs, lightly beaten combine 4-1/2 cup flour (approx) 1/2 tsp cardamom 1/2 cup candied peel 1 tsp grated lemon rind 1/2 cup pitted chopped prunes add to first mix, knead, roll into ball let rise till doubled (about 2 hr) knead again divide into 2 sections, for each section divide in three form each part into a rope cross ropes star fashion, coil each end from the outside to the center of the star put in the center of each coil 1 whole pitted prune brush stars with reserved egg, mixed with a little milk let rise till doubled (45 min or more) bake in moderate oven (350°) not on lowest slide till well browned (15-25 min) apt to burn on bottom, watch carefully freezes well Honey Pineapple Bread sift together 3 cup all purpose flour 3 tsp baking powder 3/4 tsp soda 1 tsp salt 1/2 cup sugar beat well 3 eggs blend in (to eggs) 1/2 cup honey 1/2 cup vegetable oil 1 ten oz can crushed pineapple 1/3 cup water 1 tsp vanilla extract combine mixes, fold in 3/4 cup chopped walnuts bake in loaf pan 1 hr at 350° then at 325° for 15 min (or till done) Sesame Whole Wheat Bread combine 3 envelopes dry yeast 3/4 cup very warm water 1/2 tsp sugar mix 3 cup lukewarm milk 6 Tbsp butter 1/3 cup brown sugar 1/4 cup molasses 3 Tbsp sesame seed 3 Tbsp cornmeal combine with yeast, add 2 eggs, beaten 3 cup whole wheat flour let rise 25 min, add 7-8 cup flour 1 Tbsp salt let rise as usual divide into 3 or 4 loaves brush tops with beaten egg sprinkle with sesame seeds bake 35-45 min at 350° Mock Strudel make up (as on package) 1-1/2 cup biscuit mix brush with melted butter cover thickly with 2 cup apple, grated 1/4 cup seedless raisins 1/4 cup coconut 1/4 cup nuts, finely ground 1/3 cup citron, finely chopped 1/4 cup sugar (or less) 1/2 tsp cinnamon mixed with 1 Tbsp corn syrup roll up bake in loaf pan about 20 min at 425° serve warm with cream or caramel sauce Squash or Pumpkin Bread mix together 3 cup bread flour 2 tsp baking powder 1 tsp salt 1 tsp soda 1 tsp cinnamon 1/4 tsp cloves blend together 1 cup brown sugar 1-1/2 cup squash 1/2 cup salad oil 2 eggs add 1/2 cup chopped nuts combine mixes, stirring as little as possible batter should be slightly stiff and lumpy bake in loaf pan about 70 min at 350° or till loaf pulls away from pan Zucchini Nut Bread (Doreen) Doreen Peever was Mom & Dad's day caregiver after 1975 Combine 5 eggs 1 cup oil 1 Tbsp fresh lemon juice 2 tsp vanilla extract beat till frothy and yellow in separate bowl, combine 3 cup flour 1-1/2 cup sugar 2 Tbsp cinnamon 2 tsp baking soda 1 tsp salt to 2nd mix add 2-1/3 cup grated zucchini (1/4 lb) 1/2 cup chopped walnuts 1/2 cup dark raisins fold into mix 1 beat till smooth divide batter between 2 loaf pans bake approx 1 hr at 325° meanwhile, mix together 1 egg 1/4 cup milk when bread is done, brush egg mixture over hot loaves return to oven for 5 min Banana Nut Bread (Doreen) sift into bowl 2 cup flour 1-1/2 tsp baking powder 1/2 tsp soda place in blender 2 eggs 1/2 cup soft shortening 1-1/2 Tbsp sour milk 1 tsp lemon juice 3 large bananas, sliced 1 cup sugar 1/4 tsp salt blend till smooth add and blend 15 seconds longer 1 cup nuts (or raisins) pour over dry ingredients, stir lightly together bake in loaf pan 45 min at 350° or till done
Layer Cake (Mother) cream together 1 cup sugar 1 Tbsp butter add 2 eggs beat well sift together 1-1/2 cup flour 1 tsp soda 2 tsp cream of tartar add to first mixture alternately with 1/2 cup sweet milk bake in two tins at 350° Orange Cake (Mother) cream together 1/2 cup butter 1 cup sugar add 1 whole egg 2 egg yolks 1/2 cup cold water 1 orange, juice and pulp sift together 2 cup flour 1 tsp soda 2 tsp cream of tartar combine, bake in large tin at 350° for icing, beat 2 egg whites with 2/3 cup sugar grated rind of orange Gingerbread (Mother) cream together 1/3 cup butter 1/2 cup sugar mix well with 1 egg, unbeaten add 1/2 cup molasses 1/2 cup sour milk sift together 1-1/2 cup flour 1 tsp soda 2 tsp ginger combine mixtures bake in 8" square tin at 325° Applesauce Cake (Mother) cream together 1 cup sugar 1/2 cup shortening add 1 cup thick applesauce 1 cup raisins sift together 1-3/4 cup flour 1/3 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp cloves add to first mix, add 1 tsp soda dissolved in 1 Tbsp warm water bake in 8" cake pan at 375° White Fruit Cake (Myrtle) Myrtle Wallace was Mom's sister-in-law cream well 1/2 cup butter add slowly 1 cup sugar beat and add 2 eggs sift together 2 cup flour 2 tsp baking powder cut fine 1 cup raisins 1/2 cup walnuts 2 oz citron peel combine mixtures with 1/2 cup milk flavour with 1 tsp almond extract bake in loaf tins slowly, 325° Best Ever Cake (Roth) mix and pour into 9x12 pan 2 cup flour 2 cup sugar 2 tsp baking soda 2 eggs 1 cup chopped walnuts 1 tsp vanilla extract 1 18 oz can crushed pineapple (juice and all) bake 40-45 min at 350° let sit one or two days Nut Torte Cake beat till thick & yellow 5 egg yolks 1 cup sugar sift together 3 times 1 cup cake flour 1 tsp baking powder 1/2 tsp salt combine mixes alternately with 5 Tbsp cold coffee 1 tsp vanilla extract beat very stiff 5 egg whites fold into batter, lastly folding in 1 cup ground walnuts bake in 2 ungreased layer pans 20-30 min at 350° cool layers hanging upside down slice each in half to make 4 layers total spread each layer with raspberry jam whipped sweetened cream pile layers, ice top & sides with whipped cream sprinkle with Brazil nuts, thinly sliced store in refrigerator Ann Adam's Dark Fruit Cake (1954) sift together 4-1/2 cup pastry flour 4-1/2 tsp cinnamon 3/4 tsp ginger 3/4 tsp mace 1/3 tsp cloves 1-1/2 tsp salt cream together 1 cup butter 7/8 cup shortening 2-1/4 cup brown sugar beat and add 12 eggs combine mixes alternately with 1/2 cup brandy 1/3 cup strong coffee mix 6 cup seedless raisins, washed and dried 3 cup seeded raisins, washed and dried 2-1/4 cup slivered peel 1-1/2 cup chopped dates 1-1/2 cup quartered candied or maraschino cherries 3/4 cup blanched chopped almonds combine fruit mix with flour mix, mixing well bake in two deep 8" pans lined with heavy greased brown paper 2-1/2 to 3 hr at 350° Dark Fruit Cake cream together 1/2 cup butter 3/4 cup brown sugar add 2 eggs, beaten 1/2 cup molasses sift together 2 cup flour 1/2 tsp soda 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp mace 1/2 tsp allspice 1/4 tsp cloves prepare 3/4 cup cut up seeded raisins 3/4 cup currants 1/2 cup citron cut fine dredge with some of the flour mix combine mixtures alternately with 1/4 cup black coffee 1/4 cup wine mix in fruit bake in deep loaf tins 1-1/4 hr at 325° or till tester comes out clean optionally, add to taste chopped nuts, halved candied cherries and/or candied pineapple cut in fine strips Devil's Food Cake (The Standard) The Standard is the St.Catharines newspaper sift together 2 cup flour 1/2 cup cocoa 1 tsp salt 1 tsp baking powder 1 tsp soda cream together 3/4 cup soft shortening 1-1/2 cup sugar beat in 2 eggs combine mixes alternately with 1/2 cup sour milk 1 tsp vanilla extract 1/2 cup boiling water bake about 35 min at 350° (layers) Ice with butter icing (coffee or chocolate) or 7-minute icing Marble Pound Cake melt in double boiler 2 squares unsweetened chocolate add 3 Tbsp hot water 2 Tbsp sugar 1/4 tsp soda cool cream together 1 cup butter 2 cup sugar add and beat well 5 eggs sift together 3-1/2 cup all purpose flour 2 tsp baking powder 1 tsp salt 1/4 tsp nutmeg combine butter and flour mixes with 3/4 cup milk 1 tsp vanilla extract divide into two bowls to one add chocolate mix to the other add 2 tsp grated lemon rind spoon mixes alternately into two loaf pans draw knife twice through batter to give marbled effect bake about 1 hr at 350° keeps well if tightly wrapped cut in thin slices to serve Raisin & Date Cake combine in saucepan 1-1/2 cup seedless raisins 1-1/2 cup cut up dates 2 cup sugar 2 cup boiling water 1/3 cup shortening simmer 20 min, cool beat in 4 eggs combine 3 cup flour 1 tsp soda 1 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 tsp cloves 1 cup chopped nuts combine mixes bake in 2 loaf pans about 1-1/4 hr at 325° cool and wrap. freezes well. Maraschino Coconut Chiffon Cake sift together 1 cup plus 2 Tbsp cake flour 1-1/2 tsp baking powder 1/2 tsp salt 3/4 cup fine sugar stir in 1/4 cup finely cut coconut make well in mix and pour in 1/4 cup cooking oil 2 egg yolks 3 Tbsp water 3 Tbsp maraschino cherry syrup 1/2 tsp vanilla extract 2 Tbsp chopped cherries (drained) blend mixes beat till foamy 3-4 egg whites sprinkle over them 1/4 tsp cream of tartar beat till very stiff fold first mix into whites a little at a time till just blended turn into angel cake tin (ungreased) bake 55-60 min at 325° invert and cool hanging Standard Butter Cake (E.W.) cream together 1/3 cup butter 7/8 cup sugar beat and add 2 eggs sift together 1-1/2 cup pastry flour 1/4 tsp salt 2 tsp baking powder add flour mix to butter mix alternately with 1/2 cup milk 1/2 tsp vanilla extract bake 45-60 min at 350° Mrs. Blunt's Hot Milk Cake beat well 2 eggs add gradually and beat 1 cup sugar stir in gradually 1 cup flour 1 tsp baking powder 1/8 tsp salt bring to a boil 1/2 cup milk add 1 tsp butter when butter is melted, combine mixes bake in loaf pan about 40 min at 350° do not open oven door Springtime Chiffon Cake sift together 2-1/4 cup cake flour 1-1/2 cup sugar 3 tsp baking powder 1 tsp salt mix 1/2 cup cooking oil 7 unbeaten egg yolks 3/4 cup cold water 1 tsp lemon juice 1 Tbsp grated lemon rind combine both mixes beat 7 egg whites 1/2 tsp cream of tartar fold into mix bake in tube pan 55 min at 325° increase to 350°, bake 10-15 min more Maple Upside-down Cake melt in cake pan 1/4 cup butter spread with 1 cup shaved maple sugar 1/3 cup chopped walnuts beat till thick 2 egg yolks beat in well 2/3 cup sugar add slowly 4 Tbsp hot water beat stiff 2 egg whites sift and add to egg whites 2/3 cup pastry flour 3/4 tsp baking powder 1/4 tsp salt combine mixtures with 1/3 tsp vanilla extract bake at 300° Orange Upside-down Cake cut slivers of peel from 1 orange add 1/2 cup sugar 1/2 cup water cook about 8 min arrange in bottom of buttered pan membrane-free sections of orange & lemon grate over them peel of orange & lemon pour on orange syrup sprinkle with 1/2 cup sugar pour over this any white cake batter bake serve with whipped cream Apple Gingerbread make syrup of 1/2 cup sugar 1/2 cup water cook in syrup till slightly soft quartered tart apples arrange apple section in buttered cake pan pour over them gingerbread mixture above bake as usual serve warm with cream Gingerbread Pear Pudding place in layer in baking dish pears boil 1/4 cup butter 1/2 cup brown sugar till like thin candy mixture pour over pears, cover with gingerbread mixture above bake at 325° till gingerbread is done Orange Cheese Cake with Apricots crust: 1-1/2 cup graham cracker crumbs 1 tsp cinnamon 1/2 cup brown sugar 1/2 cup softened butter press into well buttered 9" pie plate bake 10 min at 350° filling: beat till fluffy 8 oz cream cheese gradually add 1 can sweetened condensed milk 1/3 cup lemon juice 1 tsp orange flavouring press into pie shell chill 3 hr arrange on top 1 large can drained apricots glaze: combine 1/2 cup sugar 2 Tbsp cornstarch 1/4 tsp salt 1/2 cup apricot juice 1/2 cup orange juice mix well, cook till thick and shiny cover apricots with glaze chill 1 hr Chocolate Cake cream together 1/2 cup butter 1 cup brown sugar sift together 1-1/2 cup flour 1/4 tsp salt 2 tsp baking powder 1/2 tsp soda add to butter mixture 2 egg yolks beat well dissolve 1/3 cup cocoa in 1/3 cup hot water add to butter mixture add flour mixture alternately with 1/2 cup sour milk 1/2 tsp vanilla extract beat stiff 2 egg whites fold in bake at 350° Chocolate Cake (J.A.Brown) sift together 1-3/4 cup flour 2 tsp baking powder 1/4 tsp soda 1/2 tsp salt 6 Tbsp cocoa 1/2 tsp cinnamon cream together 1/3 cup shortening 3/4 cup fine sugar add 1/4 cup corn syrup 2 eggs, well beaten combine mixtures alternately with 1 cup milk 1 tsp vanilla extract 1/4 tsp almond extract very thin mix, do not alter bake in 8" cake time about 1 hr at 325° Chocolate Fudge Cake cook in double boiler 3 oz unsweetened chocolate 1/3 cup sugar 1/3 cup water stir till blended, cool cream together 2/3 cup shortening 1-1/4 cup fine sugar add 2 eggs 1 tsp vanilla extract chocolate mixture sift together 1-1/2 cup all purpose flour (1-2/3 pastry) 2 tsp baking powder 1/4 tsp soda 1/2 tsp salt add to first mix alternately with 2/3 cup milk beat well (2 min with mixer) cook in 8" pan about 1 hr at 325° ice with Golden Frosting Chocolate Chiffon Cake dissolve 1/2 cup cocoa in 3/4 cup boiling water sift together 1-3/4 cup cake flour 1-3/4 cup sugar 1 Tbsp baking powder 1 tsp salt add to dry mix 1/2 cup cooking oil 6 egg yolks 1 tsp vanilla extract cocoa mixture beat stiff 6 egg whites 1/2 tsp cream of tartar fold into batter bake in tube pan about 70 min at 325° War Cake (Ruth Allan) Ruth was a neighbour for many years boil together for 5 min 1 lb brown sugar 2 cup water 1 pkg raisins 1 tsp cloves 1 tsp cinnamon 1 tsp salt 2 heaping Tbsp lard sift together 3 cup flour 1 tsp soda combine mixes bake 45 min (or more) in moderate oven store 1 week before using Sunmaid Applesauce Cake Sunmaid brand raisins were the most common then cream together 1/2 cup shortening 3/4 cup sugar 1 egg 1 cup thick applesauce sift together 2 cup cake flour 1 tsp salt 1 tsp soda 1 tsp baking powder combine mixes, beat in 1 tsp grated orange peel 1 cup seedless raisins 3/4 cup chopped nuts bake about 1 hr at 350° cool in pan brown sugar, penuche or orange icing suggested Raisin Pecan Cake simmer 15 min 1 cup seedless raisins 1 cup water cream together 1/2 cup butter 1 cup brown sugar 2 eggs 1 tsp vanilla extract 1/2 cup raisin liquid sift together 2 cup pastry flour 2-1/2 tsp baking powder 1/4 tsp soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp allspice combine mixes fold in raisins and 1/2 cup pecans bake in 8" pan about 45 min at 350° frost with Cinnamon Butter Icing Rhubarb Upside-down Cake spread in large cake pan 3 cup rhubarb, diced sprinkle with 1-1/2 cup miniature marshmallows 3/4 cup sugar cream together 1/2 cup soft butter (or oil) 1 cup sugar 2 eggs, beaten well sift together 1-3/4 cup flour 3 tsp baking powder 1/2 tsp salt add to creamed mixture with 1/4 cup milk 1 tsp vanilla extract mix will be thick, drop by teaspoons over rhubarb and spread bake about 1 hr at 350° serve warm with cream Tomato Soup Cake cream together 1/4 cup shortening (not oil) 7/8 cup sugar 2 eggs, well beaten sift together 1-1/2 cup pastry flour 1/4 tsp soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp cloves add flour to first mixture alternately with 2/3 cup tomato soup (probably concentrate) 3/4 cup floured raisins bake about 45 min at 350° Apple Cake cream together 2/3 square margarine 3/4 cup sugar grated rind of 1 lemon beat in 2 large eggs combine 1-1/8 cup flour 1 tsp baking powder 1/2 tsp salt add to first mix with 4 Tbsp milk beat well, spread in layer tin peel, core and slice 2 tart apples place apple slices overlapping around dough sprinkle with 1-1/2 Tbsp sugar bake 15 min at 400° reduce heat to 350°, bake 30 min more heat and pour over cake 1/2 jar tart jelly (currant) Mrs. Monson's Date Cake pour 1 cup boiling water over 1 cup chopped dates let stand cream together 1/4 cup butter 1 cup sugar 1 egg, beaten sift together 1-1/2 cup flour 1 tsp baking powder, heaping 1/4 tsp salt 1 tsp soda combine mixes, add 1 tsp vanilla extract 1/2 cup chopped walnuts (opt) bake about 45 min at 350° add Coconut Topping return to oven for 10 min Spice Cake sift together 2-1/2 cup cake flour 1 tsp baking powder 3/4 tsp baking soda 1 tsp salt 3/4 tsp cloves 3/4 tsp cinnamon pinch black pepper cream together 3/4 cup shortening 3/4 cup brown sugar 1 cup white sugar add 3 eggs 1 tsp vanilla extract combine mixes alternately with 1 cup sour milk or buttermilk bake 40 min at 350° add Coconut Topping return to oven for 10 min German Apple Cake base: cream together 1/2 cup margarine 1/2 cup brown sugar 1/2 tsp vanilla extract blend in 1-1/2 cup pastry flour spread in 9" pan bake 5 min at 375°, cool cake: sift together 2-1/2 cup cake flour 3 tsp baking powder 1 tsp salt 1 cup sugar add 1/2 cup corn oil 1/2 cup milk stir till blended, add 1/2 cup milk 2 eggs 1 tsp vanilla extract beat well, spread over base pare and core 4 or 5 apples, cut in eighths press sharp edges of apples into cake dough in rows sprinkle lightly with brown sugar cinnamon bake about 1/2 hr at 375° till golden brown and cake is firm do not have slide too near the bottom of oven Pineapple Upside-down Cake (Hazel Lyne) press into 9" square pan 2 Tbsp butter 1/2 cup brown sugar lay on top 5-6 pineapple slices cherries cake: cream 2 Tbsp butter 1/2 cup hot milk 2 eggs 1 cup sugar 1 tsp vanilla extract sift together 1 cup flour 1/4 tsp salt 1-1/2 tsp baking powder combine mixes pour over pineapple bake 30 min at 350° Apple Cake (D.Sharp) mix together 3 cup sliced apples 1 tsp cinnamon 1/4 cup sugar mix together 1 cup oil 3 eggs 1 tsp vanilla extract 1-1/4 cup sugar 1 tsp salt sift together 2 cup flour 1/2 tsp baking powder 1 tsp baking soda combine 2nd & 3rd mixes add apple mixture bake 40-45 min at 350° Graham Cracker Cake (M.Botchett) Mrs. Botchett was Doreen Peever's mother cream together 1/2 cup soft butter 1 cup sugar 1/2 tsp almond extract 2 egg yolks, well beaten sift together 1 cup flour 2 tsp baking powder 1/2 tsp salt add alternately to butter mix with 1 cup milk 18 graham crackers rolled fine beat stiff and fold in 2 egg whites bake in layer cake pans 25 min at 350° when cold, ice with butter icing tossed with almonds , toasted light brown and chopped fine or, if you are going to use it right away, use whipped cream and garnish with cherries, cut up finely Lemon Sponge Cake (M.Botchett) beat till thick and creamy 6 egg yolks 1/2 cup sugar beat till stiff 6 egg whites add gradually 1/2 cup sugar fold yolks into whites sift together 3 times 1 cup flour 1/4 tsp salt add flour eggs a little at a time and folding in very well add, folding in well 1 Tbsp lemon juice grated rind of half a lemon bake in ungreased square or tube pan 40 min at 300° hang cake upside down till cold ice with butter icing, toss with crushed walnuts or slice and fill with crushed strawberries and whipped cream Banana Cake (Doreen) sift together 2-1/2 cup cake flour 1-1/2 tsp baking powder 1 tsp baking soda place in blender 2 eggs 3/4 cup shortening 4 medium bananas, sliced 1-1/2 cup sugar 1 tsp vanilla extract 1/4 tsp salt blend till smooth, pour over flour mix mix till just smooth bake in three 8" layer cake pans 20 min at 350° slit layers in half, fill and frost with 1 large jar puréed apricots for babies folded into 1 cup whipping cream, whipped stiff Divine Chocolate Cake (Jude Schaefer) mix together 1 pkg devil's food cake mix 1 pkg instant chocolate pudding 1 cup sour cream 4 eggs 1/2 cup salad oil 1/2 cup warm water add 12 oz pkg chocolate chips bake in bundt pan 50-60 min at 350°
Lemon Pie Filling Frosting prepare as on package but reducing liquid by 1/2 cup 1 pkg (4-1/4 oz) lemon pie filling add 1 tsp lemon rind reserve 1 cup, divide rest between layers whip 1/2 pint whipping cream add, gradually 1/4 cup sugar add to reserved cup of filling, beat well chill after spreading Golden Frosting to double boiler add 1 unbeaten egg white 1 cup dark brown sugar 1/4 cup water cook, beating all the time with beater, till frosting stands in peaks, add 1 tsp vanilla extract beat again swirl over cold cake smother with chopped pecans Cinnamon Butter Icing cream together 1/4 cup butter 2 cup icing sugar 1/2 tsp cinnamon pinch salt add 2 Tbsp hot cream 1/2 tsp vanilla extract Coconut Topping combine 1/2 cup coconut 5 Tbsp brown sugar 3 Tbsp butter 2 Tbsp cream boil for 3 min pour over hot cake return to oven for 10 min 7-Minute Icing combine in double boiler 1 unbeaten egg white 1/4 cup sugar 1/8 tsp cream of tartar pinch salt 3 Tbsp cold water over rapidly boiling water beat till icing stands in peaks spread variations: use brown sugar use coffee instead of water use orange juice instead of water add grated orange rind Almond Paste blanch and dry 1 lb almonds grind finely mix with 2 lb icing sugar 2 eggs, beaten 1 tsp orange flower essence 1 tsp almond extract knead with hands for 5 min store covered in refrigerator brush cake lightly with egg white roll paste to fit cake 1/4" to 1/2" thick press over cake allow to harden Coconut Boiled Icing melt in saucepan 1 tsp butter add 1-1/2 cup sugar 1/2 cup milk boil to soft ball (238°), add 1/2 cup coconut 1/2 tsp vanilla extract beat till right consistency to spread if mixture gets hard before it's cool, add few drops cream if it gets too cool, reheat Lemon Icing combine juice of 1 lemon 1/4 cup sugar pour over hot cake let stand till absorbed Praline Icing combine 1/3 cup brown sugar 1 Tbsp cake flour 3 Tbsp melted butter 1 Tbsp water 1/3 cup finely chopped nuts spread on hot cake return to oven for 5 min Butter Cream Frosting combine in saucepan 1 cup sugar 1/8 tsp cream of tartar pinch salt 1/4 cup water cook to soft ball (240°) beat till stiff but not dry 2 egg whites add syrup slowly, beating well add 1 tsp vanilla extract cream well 2/3 cup butter add first mix to butter a little at a time, beating well spread variations: 1: sprinkle frosted cake with chopped nuts, coconut, or crushed peanut brittle 2: add 3 oz unsweetened chocolate, melted & cooled 3: omit vanilla, add 1 tsp orange rind and 1/4 cup orange juice 4: add 1/2 cup strawberry preserves 5: add 1 Tbsp instant coffee 6: add 1/2 cup thick butterscotch sauce 7: add 1/4 cup chopped maraschino cherries & 2 tsp cherry juice 8: add 1/2 cup pineapple jam 9: add 2 oz unsweetened chocolate melted & cooled and 2 tsp instant coffee Brown Sugar Icing (W.) melt in saucepan 2 Tbsp butter 1/2 cup brown sugar stir till well browned thin with a little hot water or coffee cool slightly, add till icing is at spreading consistency icing sugar add if desired nuts or coconut good with any spice cake Apple Icing mix together 1 egg white, beaten stiff 1/2 cup sugar 2 large apples, grated Mocha Icing cream together 1/2 cup butter 3 Tbsp cocoa 3 Cup icing sugar moisten with 1/4 cup strong coffee beat well Banana Frosting mix together 1/2 cup mashed bananas 1/2 tsp lemon juice cream together 1/4 cup butter 1 cup icing sugar combine mixes, add 2 cup or more icing sugar Brown Sugar Icing (Ellis) boil for 2 min 1 cup brown sugar 1 Tbsp butter 1/4 cup cream when cool add a few drops vanilla extract beat in enough icing sugar to spread Meringue Icing beat stiff 2 egg whites 2 Tbsp sugar bake on pudding 10 min at 300°
Maple Marshmallow Fudge combine in saucepan 2 cup maple syrup 3/4 cup milk butter size of egg boil till mix forms soft ball in water pour in pan lined with cut up marshmallows Peanut Fudge combine in saucepan 2 cup brown sugar 2 big Tbsp peanut butter 1/4 cup milk butter size of walnut boil slowly to 238° cool, beat well add peanuts if desired Dolly's Delight (Maple Divinity) combine in saucepan 2 cup white sugar 1/2 cup maple syrup 1/2 cup water boil till hard ball pour over 2 egg whites, beaten stiff beat till slightly thickened, add 1/2 cup chopped dates 1/2 cup coarsely chopped nuts drop by spoonfuls on waxed paper, or spread 1/2" deep in 2 buttered layer cake tins, cut in squares while warm cool, then at once pack in tin to avoid drying Maple Syrup boil maple sap to 220° Maple Sugar boil maple syrup to 244° Chocolate Cones combine 1 cup peanut butter 1 cup chopped walnuts 1 cup chopped dates 1 cup icing sugar shape into cones melt in double boiler 4 oz semisweet chocolate 2 tsp paraffin (opt) dip cones in chocolate cool on rack Cocoa Fudge blend in saucepan 2 cup fine white sugar 1/2 cup icing sugar 4 Tbsp cocoa pinch salt 1/2 cup milk 3 Tbsp butter boil till it forms firm ball in cold water, add 1 tsp vanilla extract raisins, nuts or coconut beat till it begins to stiffen pour into buttered pan Brown Sugar Fudge blend in saucepan 3 cup brown sugar 1 Tbsp flour or cornstarch pinch cream of tartar 1/2 cup sweet milk boil till it forms soft ball (238°), add 2 Tbsp; butter 1 tsp vanilla extract cool then beat till it begins to set pour into buttered pan, cool, cut in squares variations: add chopped nuts, chopped candied cherries, coconut or raisins
Drop Cookies (Mother) cream together 1/2 cup butter 1 cup sugar 1 egg add 2/3 cup milk sift together 2-1/2 cup flour 1 tsp soda 2 tsp cream of tartar combine mixes, flavour with 1 tsp lemon drop with teaspoon on buttered sheet, put in center raisin, nut or cherry sprinkle with sugar bake till light brown at 400° Littleton Cookies (Mother) cream together 1 cup butter 1-1/2 cup sugar add 3 eggs, well beaten 1 tsp soda dissolved in 1-1/2 Tbsp hot water sift together 2 cup flour 1/2 tsp salt 1 tsp cinnamon combine mixes with 1 cup chopped walnuts 1 cup chopped raisins dredged with 1/4 cup flour drop by teaspoons on cookie sheet 1" apart bake at 375° Christmas Cookies cream together 1 cup butter 3/4 cup sugar 2 egg yolks beat well, sift in 2-1/2 cup flour 1/2 tsp salt add 1/2 tsp vanilla extract chill, roll or form in balls, dip in egg whites roll in 1 cup slivered almonds top with cherry bake 20-25 min at 325° Soft Molasses Cookie sift together 2-1/4 cup flour 1 tsp ground ginger 1 tsp cinnamon 1/4 tsp salt dissolve 2 tsp soda in 2 Tbsp water beat in mixer 1/2 cup shortening 1/2 cup sugar 1/2 cup molasses 1 egg add flour mix stir in soda mix drop by teaspoons on greased sheet, top with raisins or nuts bake 8-10 min at 400° Coconut Meringues beat till stiff (not dry) 1/2 cup egg whites (4) 1/4 tsp salt add very gradually 1 cup fine sugar 1/2 tsp vanilla extract beat till stiff then fold in 1 can moist coconut drop from teaspoon on well greased sheet, sprinkle with candied fruit cut in pieces bake about 45 min at 250-275° should be very light coloured Whole Wheat Refrigerator Cookies cream together 1 cup margarine 1-1/2 cup sugar add 2 eggs 1 cup wheat germ 1 Tbsp vanilla extract combine 1 cup whole wheat flour 1 cup soy flour 1/2 cup powdered milk 2 tsp baking powder 1/2 tsp salt add to 1st mix, stir very little form into roll, slice, bake variations: add raisins or nuts sprinkle with brown sugar and 1 tsp cinnamon add 1-1/2 tsp ginger or 1/2 tsp each cinnamon & allspice Refrigerator Cookies cream together 1 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1 beaten egg 1/2 tsp vanilla extract sift together 2 cup pastry flour 1/2 tsp soda 1/4 tsp salt combine mixes and stir in 1/2 cup broken nuts, or 1/2 cup raisins, or 1/2 cup coconut form in rolls, chill, slice bake at 400° Peanut Butter Cookies cream together 1 cup shortening 1 cup brown sugar 1 cup white sugar 1 cup peanut butter or nut crush beat separately and add 2 eggs mix well sift together 2-1/2 cup flour 1 tsp salt 2 tsp soda combine mixes roll in balls size of walnut top with peanuts bake at 400° Spiced Oatmeal Cookies 1/2 cup shortening 1-1/4 cup brown sugar 1 egg, unbeaten 1-1/4 cup rolled oats 1-3/4 cup flour 1/2 tsp salt 1 tsp baking soda 1/2 tsp ginger 1/2 tsp cinnamon 1/4 tsp mace bake 10 min at 375° Hermits beat together 3/4 cup margarine 1-1/4 cup brown sugar 2 eggs 1 tsp vanilla extract 4 Tbsp milk stir in 1 cup chopped raisins 1 cup chopped nuts 1 cup chopped dates sift together 2 cup flour 1/2 tsp baking powder 1/2 tsp soda 1/2 tsp salt 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg combine mixes, add milk if desired drop by teaspoons on greased sheet bake 15-18 min at 350° Sugar Cookies (St.CCI&VS Home Economics Class) cream together 1/3 cup shortening 1/3 cup sugar add unbeaten 1 egg 1/2 tsp vanilla extract sift together 1 cup pastry flour 1/4 tsp salt 1 tsp baking powder combine mixes well, chill roll in balls, press with fork bake at 375° Chocolate Brownie Cookies mix together 1/2 cup vegetable oil 4 oz unsweetened chocolate, melted 2 cup sugar blend in 4 eggs, slightly beaten 2 tsp vanilla extract sift together and add 2 cup flour 1/2 tsp salt 2 tsp baking powder should be a light batter drop by teaspoons on greased cookie sheet, do not flatten top with whole nuts, shopped nuts or raisins bake about 10 min at 350° variations: 1. add chopped nuts to batter 2. chill, roll into balls, roll in cocoa, chopped nuts, icing sugar or coconut 3. ice with butter icing - chocolate, vanilla or orange Crisp Chocolate Ripples cream together 1/3 cup shortening 3/4 cup white sugar add and beat well 1 egg 1/2 tsp vanilla extract blend and add 1 cup flour 4 Tbsp cocoa 1 tsp baking powder 1/4 tsp salt combine with 2-1/2 Tbsp milk 1/4 cup chopped nuts chill, form into 1" balls, roll in icing sugar place on greased sheet, flatten with fork bake 18-20 min at 375° about 36 cookies Spice Drop Cookies cream together 1 cup shortening (not oil) 2 cup brown sugar beat in 4 eggs sift together 2-1/2 cup flour 1 tsp soda 2 tsp cinnamon combine mixes, add 2 cup chopped dates or raisins 1 cup chopped nuts drop by teaspoons on buttered sheet bake at 400° Ginger Snappers (Grace - Mom's daughter) cream together 2 cup sugar 1-1/2 cup shortening add and beat 2 cup brown sugar 2 eggs 1/2 cup molasses mix in 4 cup flour 3 tsp cinnamon 3 tsp cloves 3 tsp ginger 4 tsp baking soda form into balls bake about 13 min at 350° makes 14 dozen Health Cookies (Janet - Mom's daughter) cream together 1 cup margarine 1-1/2 cup brown sugar add 2 eggs 1 cup wheat germ 1 tsp vanilla extract combine and add 1 cup whole wheat flour 1 cup soy flour 1/2 cup powdered milk 2 tsp baking powder 1/2 tsp salt stir very little, form in roll, chill, slice bake at 375° variations: add raisins, nuts, sprinkle with cinnamon sugar, add 1-1/2 tsp ginger or allspice Merry Meringues beat till foamy 2 egg whites add 1/4 tsp salt 1/2 cup sugar beat till stiff, fold in 1/2 tsp vanilla extract 1 cup chopped dates or candied cherries 1 cup chopped nuts drop by teaspoons on greased cookie sheet bake till crisp 25-30 min at 250° turn off heat, leave in oven to cool makes about 4 dozen No-Bake Cookies (Mabel Thompson) combine in saucepan 1/2 cup milk 1/2 cup shortening 2 cup sugar bring to full boil, add 3 cup oatmeal 1 cup raisins 6 Tbsp cocoa 1 tsp vanilla extract drop by teaspoons on waxed paper and chill 1 pkg Jello (any flavour) may be added instead of cocoa Gingersnaps (Mrs. McKerlie) beat 1 egg add 3/4 cup molasses 3/4 cup brown sugar 1 tsp baking soda let rise for 30 min, stir often, add 1 tsp cinnamon 2 tsp ginger 1/2 tsp nutmeg 1 tsp salt mix stiff with flour bake in greased pan Oatmeal Cookies blend 2 cup oatmeal 2 cup flour 1 cup sugar cut in 1 cup shortening 1 tsp salt 1/2 tsp soda 1/2 tsp baking powder blend and add to above 1/2 cup sweet milk 1 beaten egg roll thin bake till lightly browned at 400° Chocolate Chip Cookies cream together 1 cup butter 1 cup brown sugar 1 cup white sugar beat and add 4 eggs sift together 3 cup flour 1 tsp salt 2 tsp baking powder combine mixes with 1/3 cup milk 1/2 tsp vanilla extract add 1 pkg chocolate chips (semisweet, 2 cup) 1/2 cup chopped nuts (optional) drop by teaspoons on greased pan bake at 400° till lightly browned Honey Carrot Cookies combine 1 cup liquid honey 1/3 cup soft butter 2 eggs beat well sift together 2 cup flour 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp soda combine mixes, add 3 cup rolled oats 1 cup grated carrots 1 cup seedless raisins 1 cup chopped walnuts drop by teaspoons on greased cookie sheet bake on middle slide Molasses Pecan Cookies cream together 1/2 cup butter 3/4 cup sugar beat in 1 egg add 1/3 cup molasses sift together 1-1/2 cup flour 1/2 tsp salt 3/4 tsp soda combine and add 3/4 cup chopped pecans if desired, make hollow in center and fill with Date Filling Date Filling boil together till thick 1-1/2 cup cut up dates 1/2 cup orange marmalade 1/4 cup water optionally, mix 1/4 cup orange juice 1 Tbsp cornstarch stir into date mixture Baker's Anniversary Cookies (Baker's brand, founded in 1780, was the most common chocolate then) 1-3/4 cup pastry flour cut in 3/4 cup butter add 1/4 tsp salt 1/2 cup icing sugar 3/4 cup pecan pieces 1 pkg chocolate chips 3/4 tsp rum 2 tsp cold water mix well, roll into small balls bake on greased baking sheet about 23 min at 325° while cookies are warm, roll in icing sugar store in tight container Maori Kisses (Homemaker Magazine) cream together 4 heaping Tbsp butter 8 Tbsp sugar beat in 2 eggs 4 Tbsp milk mix together 2 cup flour 2 Tbsp baking powder 4 Tbsp cocoa 2 cup chopped dates 1 cup chopped walnuts combine mixes, drop by teaspoons on ungreased tray bake 10-15 min at 350° let ripen one day makes 8 dozen
Walnut Butterscotch Squares (Ellis) melt in large saucepan 1/2 cup butter 2 cup brown sugar blend and stir in 1-1/2 cup flour 2 tsp baking powder 1/2 tsp salt beat and add 2 eggs 1/2 tsp vanilla extract 1 cup broken walnuts spread in greased floured pan 8"x13" bake 20-26 min at 350° don't overcook ice with Brown Sugar Icing Raspberry Squares (Doreen) sift together 1 cup flour 1 tsp baking powder cut in 1/2 cup butter work till mealy, then add 1 beaten egg 1 Tbsp milk mix well, pat into greased 8" square pan spread with 8 Tbsp raspberry jam stir together 4 tsp melted butter 1 cup white sugar beat in 1 egg add 2 cup coconut 1 tsp vanilla extract spread on top of jam pat flat with fork bake approx 30 min at 350° cool, cut in squares Gail's Squares in 9" square pan sprinkle 1 cup graham cracker crumbs add without mixing 1/4 cup melted butter 1 cup shredded coconut 6 oz chocolate chips 1 cup chopped walnuts pour in 1 can sweetened condensed milk bake about 30 min at 350° set in fridge Chocolate Honey Brownies in double boiler melt 2 oz unsweetened chocolate 1/3 cup shortening beat well 2 eggs beat in 1/2 cup liquid honey 1/2 cup brown sugar sift together 2/3 cup flour 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp ginger add to egg mixture with 1 tsp vanilla extract 1/2 cup chopped nuts 1/2 cup raisins (opt.) bake in greased and floured 7x12" pan for 15-20 min at 350° do not overcook ice with cocoa icing or plain butter icing sprinkled with toasted sesame seed Honey Bars beat 3 eggs stir in well 1/2 cup liquid honey mix together 1 cup whole wheat flour 1/2 cup wheat germ 1 tsp baking powder 1/4 tsp salt blend into egg mix, stir in 2 cup chopped dates 1 cup chopped walnuts 1 tsp vanilla extract spread in greased floured 10x15" pan bake about 20 min till lightly browned cut in squares best served fresh but will freeze Pecan Bars sift together 1 cup flour 1/2 tsp baking powder add 1/3 cup dark brown sugar cut in 1/4 cup butter spread in large Pyrex pan bake 10 min at 350° blend together 1/4 cup dark brown sugar 3 Tbsp flour add 2 beaten eggs 3/4 cup honey or corn syrup 1/2 tsp salt 1 tsp vanilla extract pour over first mix, sprinkle with 3/4 cup chopped nuts bake 25-30 min cut while warm Hawaiian Squares (Homemaker's Magazine) cream together 1/2 cup margarine 1/2 cup brown sugar 1/2 tsp vanilla extract mix in thoroughly 1-1/2 cup pastry flour press into bottom of Pyrex pan bake about 15 min at 375° let cool, spread with 1 cup well drained crushed pineapple beat together 1/4 cup melted margarine 3/4 cup sugar 1 egg 1 cup shredded coconut spread over pineapple bake 30 min cool in pan, cut in squares, refrigerate Walnut Fingers (Mayfield) sift together 2/3 cup pastry flour or 5/8 cup whole wheat flour 1/2 tsp baking powder 1/4 tsp salt add 3/4 cup walnut pieces beat well 2 eggs beat in 1/4 cup white sugar 1/2 cup brown sugar add 2 Tbsp melted butter 1/2 tsp vanilla extract combine mixes, bake in greased 9" cake pan 25-30 min at 350° mixture will feel slightly soft in center, don't overcook cut into fingers when cooled Sugar-Crusted Rhubarb Squares mix well 2-1/2 cup flour 1 tsp soda 1 tsp salt 1-1/2 cup brown sugar add 1 beaten egg 2/3 cup cooking oil 1 cup sour milk or yoghurt 1 tsp vanilla extract blend well, add 2 cup finely diced rhubarb 1/2 cup chopped nuts spread in well greased 9" square pan mix 1/2 cup sugar 1 Tbsp melted butter 1/2 tsp cinnamon sprinkle over rhubarb mix bake about 50 min at 325° may be served warm as a dessert topped with whipping cream or ice cream keeps well, getting moister as it ages Raisin Squares roll pastry to fit 9x13" pan fit in, letting it go up the sides a little combine in saucepan 2 cup seedless raisins 2 cup water 3/4 cup brown sugar bring to boil, simmer 5 min, add 2-1/2 Tbsp lemon juice blend well in bowl 1/3 cup flour 1/2 tsp nutmeg 1/4 tsp cinnamon 3 Tbsp sugar stir in gradually 2/3 cup water add to simmering raisin mixture bring to boil, cook gently 5 min, stirring let cool slightly, pour into pastry, spreading evenly cover with pastry layer bake about 35 min at 400° sprinkle with 2 Tbsp sugar cut in squares serve hot or cold Walnut Squares cream together 1/2 cup butter 1 cup sugar 3 egg yolks sift together 1-1/2 cup flour 1 tsp baking powder combine mixes with 1 tsp vanilla extract spread in bottom of pan mix together 3 egg whites, beaten stiff 1 cup brown sugar 1 cup chopped walnuts 1 cup coconut spread on top of flour mix bake 20 min at 325° Apricot Squares cream together 1 cup butter 1 cup sugar 1 egg 1 tsp vanilla extract sift together 2 cup pastry flour 1/2 tsp salt 1/2 tsp baking powder combine mixes, stir in 3/4 cup chopped pecans spread half the mixture over 8" square pan pat in place, spread with apricot jam (1/2 small jar) 1/2 cup chopped candied cherries (opt) spread 2nd half of mixture on waxed paper pat to size of pan, roll lightly to smooth and firm invert paper over mixture in pan peel off paper, pat layers together bake about 1 hr at 325° till lightly browned Pina Colada Squares (Doreen) bottom layer: combine 1 cup flour 1 tsp baking powder 1/4 tsp salt cut in till crumbly 1/4 cup margarine or butter beat together 1 egg yolk 1/4 cup milk stir into crumbs press evenly into 8" square pan middle layer: combine in saucepan 1 can (14 oz) crushed pineapple, including juice 2 Tbsp cornstarch cook and stir over medium heat till thick stir in 2 tsp rum 1 tsp vanilla extract pour over bottom layer top layer: beat till frothy 1 egg white 1/4 tsp cream of tartar add 1 Tbsp sugar beat till soft peaks form, fold in 1 cup unsweetened shredded coconut spread evenly over pineapple layer press down lightly with fork bake 30 min at 350° till top is golden brown when cold, cut into small squares Date Squares put in saucepan 1-1/2 lb dates 1/2 cup sugar 1 Tbsp flour a little water boil for a few min combine 1-1/2 cup flour 1/2 tsp soda 1 cup brown sugar 1-3/4 cup rolled oats 1 tsp vanilla extract cut in 3/4 cup butter spread half this dry mixture on bottom of large pan cover with date mixture spread on other half of dry mixture bake approx 40 min at 350° till well browned Cocoa Dreams (Peggy) cream together 1/2 cup brown sugar 1/2 cup butter 1 cup flour pack in bottom of large cake tin combine 1 cup brown sugar 2 Tbsp flour 1/2 tsp baking powder 3 tsp cocoa 1/2 cup chopped nuts 2 well beaten eggs spread on top of first mixture bake 1/2 hr at 350-375° on upper slide frost with chocolate icing Lemon Bars (Doreen) sift together 2 cup flour 1/2 cup icing sugar cut in 1 cup butter or margarine press into 9x13" pan bake 20 min at 350° till lightly browned mix in blender till thick & creamy 4 eggs 2 cup sugar 1/3 cup lemon juice grated lemon rind sift together 1/4 cup flour 1/2 tsp baking powder add to blender mix blend well, then pour over crust bake about 25 min at 350° sprinkle with icing sugar cool, cut into bars Spicy Raisin Bars (Doreen) blend in blender 1 cup raisins 1 cup hot water cool, then blend in 1/2 cup salad oil 1 cup sugar 1 egg 1/2 cup walnuts sift together 1-3/4 cup flour 1 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground cloves pour blender mixture over dry ingredients, mix well bake in greased 10x15" pan about 12 min at 375° cool, cut into bars Dreams (Doreen) combine 1 cup flour 1/2 cup butter 2 Tbsp brown sugar pat. flat into 8" square pan bake 10 min at 325° whisk together 2 eggs 1 cup brown sugar 1 tsp vanilla extract fold in 1 cup chopped nuts 1/2 cup coconut a few raisins 2 Tbsp flour pour over base bake 25 min at 325° cool, cut into squares
Cottage Pudding (Mother) cream together 1 Tbsp butter 1/2 cup sugar beat and add 1 egg sift together 1 cup flour 1 tsp soda 2 tsp cream of tartar add to 1st mix alternately with 1/2 cup milk flavour with nutmeg or lemon juice bake in square tin (350°) serve with maple syrup or caramel sauce Brown Betty mix together lightly 2 cup bread crumbs 1/4 cup melted butter mix together 1/4 cup brown sugar 1/4 tsp nutmeg grated rind of 1 lemon put in baking dish 1 layer crumb mix 1 layer peeled sliced tart apples sprinkle with sugar mix repeat, topping with crumbs mix 1/2 cup hot water juice of 1 lemon pour over betty bake at 350° till apples are soft cover at first to prevent too fast browning Almond Christmas Pudding combine 1-1/2 cup chopped dates 1-1/2 cup seedless raisins 1/2 cup Sultana raisins 1/2 cup currants 3/4 cup mixed peel 3 cup peeled chopped apples 1-1/2 cup slivered blanched almonds 3/4 cup chopped Brazil nuts 1/4 cup chopped candied ginger 1 Tbsp grated lemon rind 2 cup fine dry bread crumbs 1/2 cup brown sugar 1 tsp allspice 1 tsp cinnamon 1/4 tsp cloves 1 tsp salt beat together 3 eggs 1/2 cup soft butter 1/2 cup liquid honey 1/4 cup lemon juice combine mixes, will look quite dry spoon into two 1-1/2 quart moulds, cover with foil steam 4 hr steam again 1-1/2 hr before serving each serves 8-10 Christmas Steamed Pudding (Lorna S.) mix well 6 oz currants 6 oz light raisins 12 oz dark seeded raisins 3 oz mixed peel 1/4 lb flour (about 1/2 cup) 1/2 cup bread crumbs (do these in blender) 1/2 lb suet 1 oz ground almonds 1/2 lb brown sugar 1/2 tsp allspice grated rind of 1 lemon 1 tsp grated nutmeg 4 beaten eggs enough brandy to just moisten mix thoroughly spoon into well buttered moulds cover with buttered paper and aluminum foil steam 6-7 hr steam 2 hr before serving serve with hard sauce or whipped cream flavoured with icing sugar and brandy Apple Cranberry Raisin Crisp combine 3/4 cup chopped raisins 1-1/2 cup cranberries 3 cup peeled sliced apples 1 cup sugar 1 Tbsp lemon juice 1/4 tsp salt turn into shallow 1-1/2 quart baking dish combine 1 cup brown sugar 1 cup rolled oats 1/2 cup flour cut in 1/3 cup margarine spoon over fruit mixture bake 1 hr at 325° serve warm with cream or ice cream Rice Pudding combine in casserole 2 cup cooked rice 2 cup milk 1/2 cup raisins 1/3 cup white or brown sugar cover, set in 350° oven in plate of hot water till quite hot combine 3 beaten eggs 1 tsp vanilla extract pour in hot milk mix stirring constantly sprinkle with freshly grated nutmeg return to oven, uncovered bake till set in center Lemon Puff Pudding blend together butter size of egg 1 cup sugar add 2-1/2 Tbsp flour stir in slowly juice & grated rind of 2 lemons 1-1/2 cup milk 3 eggs, yolks and whites beaten separately pour in buttered baking dish put in oven in pan of hot water bake at 325° till brown like cake and set in center Rhubarb Crisp fill baking dish 1/2 full of diced rhubarb mix with 1/3 cup sugar pinch salt 1/2 tsp cinnamon sift together 1/2 cup flour 1/2 tsp baking powder 1/4 tsp salt add 1/2 cup breakfast bran cream 4-6 Tbsp shortening 1/2 cup sugar 1 tsp grated lemon rind combine mixes, sprinkle over rhubarb bake at 350° till rhubarb is tender and top browned Black Currant Pudding combine in saucepan 1/2 cup sugar 3 Tbsp butter 1 cup water 2 Tsp grated lemon rind bring to boil, pour into 8x12" pan mix lightly 2 cup Teabisk 1/4 cup milk turn out on board, knead roll to rectangle size of pan spread dough with soft butter then black currant jam roll like jelly roll cut in 8 slices lay slices flat on sauce in pan bake about 30 min at 425° serve with pouring cream Apple Cinnamon Puffs boil to a syrup (about 5 min) 1 cup sugar 1 cup water 1/2 tsp red colouring (opt.) fill 8x12" baking dish 1/2 full with tart apples, peeled and thinly sliced pour syrup over apples sift together 1-1/2 cup flour 2 tsp baking powder 1/2 tsp salt cut in with pastry blender 1/4 cup shortening stir in 3/4 cup milk drop 12 spoonfuls dough on top of apples make dent in each in each dent, place mixture of 2 Tbsp melted butter 2 Tbsp sugar 1/2 tsp cinnamon bake 25-30 min at 450° serve warm with cream Orange Sago (M.) cook in double boiler till clear 1/2 cup sago 3-1/2 cup milk add grated rind of 1 orange 1/2 cup sugar pinch salt pour over 2 beaten eggs cook in double boiler till set Apple Sago (M.) cook in double boiler till clear 1/2 cup sago 1-3/4 cup water add 1 cup sugar pinch salt 1 tsp lemon juice half fill casserole with sliced apples pour sago mix over bake at 350° till apples are soft serve warm with cream Chocolate Chip Cottage Pudding sift together 2 cup cake flour 2 tsp baking powder 1/2 tsp salt cream together 3 Tbsp butter 1 cup sugar combine mixes alternately with 1 cup milk 1/2 tsp vanilla extract spread in layers alternately with 1 pkg chocolate chips bake at 350° serve hot with whipped cream Double Boiler Cherry Pudding heat in double boiler till thickened 1 cup canned cherries with syrup 1/4 cup sugar 2 tsp cornstarch add 1 Tbsp butter 3 drops almond extract cream together 3 Tbsp butter 1/3 cup sugar 1 egg sift together 1 cup cake flour 1-1/2 tsp baking powder 1/4 tsp salt add to butter mix with 1/2 cup milk 1/4 tsp vanilla extract spread batter over cherries cover, cook over boiling water till set (about 2 hr) turn upside-down on plate to serve Pear Pudding (or Peach) combine 3 Tbsp melted butter 4 cup bread crumbs put in buttered baking dish layer of canned pears (peaches) with juice sprinkle with lemon juice or powdered ginger layer of buttered crumbs repeat till dish is filled heat in medium oven if desired, top with Meringue Icing Fig Pudding (steamed) wash & chop 1 cup figs soak together 1 cup stale bread crumbs 1 cup strong coffee cream together 2 Tbsp butter 1/2 cup sugar 2 well beaten eggs sift together 1/4 cup flour 1/2 tsp cinnamon 1/2 tsp salt 1/2 tsp soda combine in greased mould steam 3 hr Sterling Fruit Pudding (steamed) mix well 1 cup finely cut suet 2-2/3 cup stale bread crumbs 1 cup grated raw carrot 4 well beaten egg yolks 1-1/3 cup brown sugar grated rind of 1 lemon 1 Tbsp vinegar sift together 1/8 cup flour 1 tsp cinnamon 1-1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp cloves dredge in 1 cup seeded raisins cut fine 3/4 cup currants peel & nuts if desired combine, fold in 4 beaten egg whites turn into buttered mould steam 3-1/2 hr Chocolate Soufflé put in saucepan 3 Tbsp butter 3 Tbsp flour 1 cup milk cook till thickened melt and add 2 oz unsweetened chocolate 1/2 cup sugar 3 Tbsp hot water combine mixes, pour over 5 egg yolks, well beaten cool, fold in 5 egg whites beaten stiff 1 tsp vanilla extract bake in dish (tube pan is best) set in hot water about 1 hr at 325° serve at once with cream Raisin or Prune Fritters sift together 2 cup pastry flour 3 tsp baking powder 1/2 tsp salt mix 2 egg yolks well beaten 2/3 cup milk 2 Tbsp melted shortening combine mixes, fold in 2 egg whites beaten stiff 1 cup seedless raisins or 1 cup diced uncooked prunes fry in hot fat (390°) serve with Raisin Sauce Raisin or Prune Sauce cook together for 20 min 2 cup seedless raisins or 2 cup diced prunes 1-1/2 cup brown sugar 3 cup water 4 Tbsp lemon juice 1/2 tsp cinnamon 1 tsp salt 1 Tbsp cornstarch Strawberry or Peach Long Cake 1 qt hulled sliced berries or 4 cup sliced peaches sprinkle with 1/2 cup sugar sift together 4 tsp baking powder 6 Tbsp sugar 3/4 tsp salt cut in 1/3 cup shortening combine mixes with 1 large beaten egg 2/3 cup milk mix well, spread in 7x12" pan spread berries or peaches over dough cream together 1/4 cup butter 1/4 cup sugar 3 Tbsp flour drop here & there over berries bake 30-40 min at 400° serve warm with cream Mocha Chocolate Pudding sauce: melt in double boiler 2 oz unsweetened chocolate combine 1-1/2 Tbsp cornstarch 1/2 tsp salt 1 cup white sugar stir into chocolate with 1-2/3 cup water cook over direct heat til boiling, keep hot batter: cream together 4 Tbsp margarine 1/3 cup sugar 1 egg sift together 1 cup cake flour 1-2/3 tsp baking powder 1-1/2 tsp instant coffee 1/4 tsp salt combine batter mixes alternately with 1/4 cup milk 1/4 tsp vanilla extract turn batter into greased casserole pour over it 1-1/2 cup hot sauce keep remaining sauce over hot water bake 40-50 min at 350° serve with remaining hot sauce Apple Dessert in skillet melt 4 Tbsp butter (not margarine) 1/4 cup brown sugar 1 tsp cinnamon arrange over this apple slices batter: beat together 1/3 cup flour 1/2 tsp baking powder 1/8 tsp salt 1/3 cup milk 4 egg yolks beat 4 egg whites 1/3 cup sugar fold egg whites into batter spoon evenly over apples bake 15 min at 400° until browned invert pan over warm plate serve with cream if desired Easy Apple Strudel make bread dough with 2 cup flour let rise till doubled punch down, roll to a rectangle, spread with fingers till paper thin mix 2 cup finely chopped tart apples 1/2 cup raisins 1/2 cup currants 1/2 cup slivered almonds 1/2 cup sugar 2 Tbsp butter 1 tsp cinnamon spread over dough, roll up bake in greased pan 30 min at 400° then 10 min at 375° slice, serve warm Swedish Apple Cake blend with fingers 1/2 cup butter 1/4 cup brown sugar 1/4 cup dry bread crumbs 1 cup flour 1/2 tsp salt press 1/3 mixture in bottom of 8" square pan bake 5 min at 375° combine 1/4 cup brown sugar 1/2 Tbsp cornstarch 1/2 tsp cinnamon 2 cup grated apple 1/2 tsp lemon rind 2 egg yolks spread over mix in pan sprinkle with remainder of 1st mix bake about 40 min at 325° till lightly browned spread very sparingly with raspberry jam (1/2 cup or less) make meringue with 2 egg whites 2 Tbsp sugar few drops vanilla extract spread on cake, sprinkle with 1/2 cup slivered almonds bake about 10 min at 325° till lightly browned Apple Square 6 tart apples, peeled & sliced dust with 1/2 cup sugar 1 tsp cinnamon sift together 1-1/4 cup flour 2-1/2 tsp baking powder 1/2 tsp salt 2/3 cup white sugar cut in 6 Tbsp chilled shortening combine 1 beaten egg 1/2 tsp grated orange rind 1/4 cup milk add to dry ingredients, combine3 lightly spread half of apples in 9" greased pan dot with 2 Tbsp raspberry jam cover with half the batter repeat bake about 40 min at 350° till batter is cooked and apples tender serve hot from pan with pouring cream Apple Strudel sift together 1-1/2 cup pastry flour 1/4 tsp salt make a well in flour, add 1 egg slightly beaten 1/3 cup warm milk turn on floured board, knead till smooth & elastic place under warmed bowl for 30 min turn out again, work in 2 Tbsp softened butter pull till dough is paper thin, spread with 3 cup green apples chopped fine 1 cup mixed raisins & currants 1 tsp cinnamon 1/2 cup white slivered almonds 1/2 cup sugar 3 tsp softened butter roll bake 30 min at 400° then 10 min at 350° slice when warm Orange Dream beat together 4 eggs 1/2 cup sugar heat, whisk in 2-1/4 cup milk grated rind of 1 orange 1/2 tsp vanilla extract pour into baking bowl set in pan of hot water bake about 50 min at 300° till set cool, serve with sliced fruit Apple Crisp fill casserole 2/3 full with peeled sliced cooking apples add 1/2 cup water place in 375° oven while preparing topping work together till crumbly 2/3 cup brown sugar 1/2 tsp cinnamon 3/4 cup flour 1/2 cup butter put on top of apples bake uncovered 45-60 min at 375° serve warm with cream Steamed Blueberry Loaf combine 3 Tbsp melted shortening 1 cup milk 1 beaten egg sift together 2 cup flour 1/2 tsp salt 3-1/2 tsp baking powder add 2 cup blueberries 1 tsp grated lemon rind add first mixture, stir lightly turn into double boiler steam 2 hr turn out on deep plate serve with hard sauce or blueberry sauce Mrs. Dorland's Raisin Pudding put in saucepan 2 cup brown sugar 3 Tbsp butter 2 cup cold water 2 tsp cloves 2 tsp mace 2 tsp cinnamon 1 lb raisins bring to boil, cook thoroughly sift together 2 cup flour 1 tsp salt 1 tsp soda 1 tsp baking powder combine mixes bake 3 hr at 250° serve with hard sauce, caramel or butterscotch sauce or hot maple syrup Cherry Squares combine 2 cup Teabisk 1/2 cup brown sugar 1/2 cup broken nut meats pinch nutmeg beat well 1 egg stir in 2/3 cup milk make well in dry mix, pour liquid in all at once combine lightly but thoroughly turn into large pan, spread evenly cover with 1 qt cherries combine 1/3 cup brown sugar 1/3 cup Teabisk 3 Tbsp butter or margarine crumble over cherries bake 35-40 min at 375° Soft Custard in double boiler, scald 1 cup milk pour over 2 egg yolks, beaten with 2 Tbsp sugar cook slowly till thickened, add vanilla pinch salt Butterscotch Pudding mix well in top of double boiler 1-1/2 cup brown sugar 5 Tbsp flour 3 cup milk 2 Tbsp butter cook over direct heat till thickened, add yolks of 2 eggs cook in double boiler 3 min beat well & fold in whites of 2 eggs cook 3 min more, add 1/2 tsp vanilla 1/8 tsp salt serve warm
Lemon Jelly mix in saucepan 1 cup white sugar juice & grated rind of 1 lemon 1 egg 1 tsp butter cook slowly till thick good for filling cookies Chocolate Tapioca combine in double boiler 1-1/2 oz chocolate 3 cup milk 4-1/2 Tbsp tapioca few gratings orange peel mix 2 egg yolks 1/3 cup sugar 1/4 tsp salt pour hot mixture over this cook 2 min beat stiff 2 egg whites 2 Tbsp sugar add to hot mixture chill, serve with cream Orange Cheesecake beat together 2 egg yolks 3/4 cup brown sugar 3/4 cup orange juice grated rind of 1 orange cook in double boiler till thickened combine 2 envelopes gelatin 1/4 cup cold water let stand 5 min, add to hot custard chill to egg-white consistency combine 1 lb cream cheese 2 Tbsp lemon juice 1/4 tsp salt mix with chilled custard, beat smooth fold in 2 beaten egg whites 1 cup whipped cream combine 1-1/4 cup graham cracker crumbs 2 Tbsp melted butter 3 Tbsp orange juice line 9" pan with 1 cup crumbs pour in first mixture chill several hr turn out on flat plate, garnish with orange and grapefruit section and remaining crumbs Pineapple Mould combine 1 envelope gelatin 1/4 cup cold water 1 cup hot pineapple juice arrange in bottom of 2-1/2 qt mould rings of pineapple candied cherries pour enough gelatin mix over fruit to cover combine 1-1/2 envelope gelatine 1/4 cup cold water 1 cup hot pineapple juice remainder of 1st gelatine mix chill to egg white consistency beat to froth, fold in 3 egg whites beaten stiff 1-1/2 cup whipped cream 1/2 cup sour cream 1 cup vanilla wafer crumbs 1/2 cup crushed pineapple, drained 1/2 cup chopped candied cherries pour over first mixture, chill several hours unmould carefully, garnish with pineapple slices, cherries, mint leaves Coconut Cream Tapioca combine in double boiler 4 Tbsp minute tapioca 1/4 cup sugar 1/4 tsp salt 3 cup milk 1/2 cup coconut cook till tapioca is clear (about 20 min), stirring occasionally pour over 3 egg yolks, beaten cook till thickened pour in pudding dish, add a meringue Coconut Orange Jello combine 1 pkg orange Jello 1 cup boiling water when Jello is dissolved, add 1 cup orange juice grated rind of 1 orange chill, when slightly thickened add pieces of 4 oranges, membrane removed 1/2 can coconut mould & chill Banana Fluff peel, force through sieve 3 bananas add 1/2 cup icing sugar 3 Tbsp lemon juice fold into 1 cup whipped cream pile lightly in sherbet glasses decorate with cherry or jelly Apricot Pineapple Sponge combine 2 envelopes gelatin 1/2 cup cold water soak 5 min, add 1 cup hot water 1 cup sugar stir till dissolved, add 1-1/2 cup puréed cooked apricots 1 cup crushed pineapple, drained 1/2 cup pineapple juice 1/2 cup lemon juice 1/4 tsp salt chill till it starts to set, fold in 2 beaten egg whites pour into ring mould, chill till firm unmould, fill center with Golden Fruit Sauce Chocolate Cornstarch heat in double boiler 2 cup milk 1 oz chocolate or 2 Tbsp cocoa blend 3 Tbsp cornstarch 1/4 cup milk blend into double boiler mix with 1/3 cup sugar 1/8 tsp salt stir till thickened, cook 10 min more, stir in 1 beaten egg 1/4 cup raisins cook till thickened, add 1/2 tsp vanilla serve with cream or soft custard Orange Trifle (company dessert) beat fluffy 6 egg yolks add gradually 1 cup sugar 3 Tbsp cold water 1/2 tsp vanilla mix 1 cup cake flour 1 tsp baking powder fold into 1st mix fold in 4 egg whites, beaten stiff bake in 2 layer tins about 30-35 min at 350° cool in pans, place 1 layer top-side down in flat bottomed deep serving bowl beat till soft peaks appear 2 egg whites 3/4 cup sugar gently stir in 2-1/2 cup fresh orange juice freshly grated peel of 2 oranges pour half over 1st cake layer top with 2nd layer & remainder of mix serve decorated with orange sections and whipped cream 12-16 servings Fruit Flan shell: cream together 1/4 cup soft butter 2 Tbsp sugar 3 Tbsp almond paste 1/2 tsp grated lemon peel add gradually 1 egg white 3/4 cup flour pat evenly on bottom & sides of flan pan bake about 50 min till golden brown cream: combine in double boiler 1/2 cup sugar 2 Tbsp cornstarch 2 cup milk cook 1 min, pour over beaten yolks of 6 eggs cook till thickened, 5-8 min, add 1 tsp vanilla place waxed paper on surface, refrigerate glaze: in saucepan heat 1 cup preserves (preferably apricot) 2 Tbsp water spread cream in flan crust, top with layers of assorted fruits drizzle with glaze Apple Floating Island scald in double boiler 2 cup milk stir in 2 Tbsp cornstarch 6 Tbsp sugar 2 egg yolks cook till thick (10 min), add 1/4 tsp salt 1 tsp vanilla chill, just before serving stir in 1-1/2 cup sweetened applesauce 2 stiffly beaten egg whites sprinkle with nutmeg or cinnamon serve with soft custard flavoured with chopped candied ginger Mocha Cream in heatproof bowl, combine 1/4 cup sugar 2 Tbsp cornstarch 1 envelope gelatin 3 egg yolks beat till light in double boiler heat 1-1/2 cup milk 3/4 cup chocolate chips 2 Tbsp instant coffee whisk milk into egg mix, return to double boiler cook 10 min, stirring well, then add 1 tsp vanilla cool 1 hr beat & stir in 1/2 cup whipping cream 1 Tbsp coffee liqueur pour into goblets or bowl refrigerate overnight serve garnished with whipped cream shaved chocolate Lemon Foam boil together 2 cup water 1 cup sugar grated rind of 2 lemons add 4 Tbsp cornstarch cook till thickened, add juice of 2 lemons pinch salt pour over beaten whites of 2 eggs chill and serve with Soft Custard Rhubarb Fluff combine in saucepan 2 cup cut up rhubarb 1/2 cup sugar 1/4 cup water cook covered 5 min combine 1 envelope gelatin 1/4 cup cold water add to rhubarb with 1/2 cup sugar 1 tsp grated lemon rind 1 Tbsp lemon juice stir till dissolved chill till it begins to thicken beat till fluffy beat together 4 egg whites 1/2 cup sugar 1/8 tsp salt fold into 1st mixture, chill Rhubarb Mousse combine and boil 5 min 1 cup sugar 1 cup water add, cook till tender 4 cup diced rhubarb combine 1 envelope gelatin 1/2 cup cold water let stand 5 min, add to rhubarb mix, stir till dissolved stir in 1 Tbsp grated orange rind beat till stiff 3 egg whites fold into mix set in ice water to chill till beginning to hold shape whip toll stiff 1/2 pt whipping cream fold into mix pour into bowl or glasses, chill Blanc Mange (St.CCI&VS Home Economics Class) in double boiler, heat 2 cup milk mix in bowl 1/3 cup sugar 3-1/2 Tbsp cornstarch 1/8 tsp salt 1/4 cup cold milk add half hot milk to cold mixture pour back into double boiler cook till thickened, stirring constantly cover, cook 20 min remove from heat, add 1/2 tsp vanilla chill in moulds Brandied Coffee Jelly mix in saucepan 2 envelopes gelatin 2/3 cup white sugar 4 Tbsp instant coffee 1/4 tsp salt 1 cup water heat till gelatine is dissolved remove from heat, add 2-1/2 cup water 1/4 cup brandy pour into mould & chill serve with whipped cream or soft custard Spanish Cream scald together 3 cup milk 1 envelope gelatin 1/2 cup sugar pour slowly over while stirring 3 beaten egg yolks cook till mixture coats spoon remove from heat, add 3 Tbsp wine or sherry 1/4 tsp salt fold in gently 3 well beaten egg whites pour into individual moulds for large mould, use more gelatin Lemon Bisque (Margit) chill overnight 1 large can evaporated milk dissolve together 1 pkg lemon Jello 1-1/4 cup boiling water add 1/3 cup sugar 1/8 tsp salt grated rind of 1 lemon 4 Tbsp lemon juice when Jello sets, beat milk till stiff, whip Jello & milk together, fold in 1 can crushed pineapple, drained optionally, make a layer of cookie crumbs in bottom of 10x13" pan, put in mix, top with crumbs. Fluffy Pumpkin Cheesecake (Doreen) crust: combine 6 Tbsp melted butter 1-1/2 cup gingersnap crumbs 6 Tbsp brown sugar press all but 1/4 into 9" pan combine in double boiler 1 cup apple juice 2/3 cup sugar 1 Tbsp gelatin 1/2 tsp salt stir till gelatine is dissolved, add 3 slightly beaten egg yolks cook till slightly thickened, stirring constantly remove from heat, fold in 1/2 tsp vanilla 3 egg whites, beaten beat together 1 tsp lemon juice 8 oz cream cheese add gelatin mix, beat till smooth chill till thick as jam, add 1 cup canned pumpkin 1/3 tsp cloves 1/3 tsp cinnamon 1/3 tsp ginger whip and add 3/4 cup whipping cream pour in pan, sprinkle with remaining crumbs, chill Fresh Lime Fluff heat in double boiler 2-1/2 cup milk 1/4 cup cornstarch pinch salt 2/3 cup sugar pour a little hot mix on 1 egg yolk, beaten add to boiler, cook till thickened (2 min) beat till foamy, stir in gradually 1/4 cup fresh lime juice 1 tsp grated lime rind beat till stiff 1 egg white 2 Tbsp sugar fold into mixture turn into individual glasses & chill Low Fat Low Calorie Cheesecake crust: mix 4 graham crackers, crushed 2 Tbsp sugar 1/2 tsp cinnamon spread in pan custard: heat in double boiler 1-1/4 cup milk stir in 3 Tbsp cornstarch 1/4 cup milk 1/2 tsp salt combine 1 envelope gelatine 1/2 cup milk add to custard, stir till dissolved rub through coarse sieve 3 cup dry cottage cheese add juice & rind of 2 lemons combine, pour on top of crumbs chill
Lemon Sherbet beat together grated lemon rind (not too much) juice of 1 lemon 1 cup sugar 1 cup milk 1 cup table cream freeze Raspberry Lemon Milk Sherbet thaw, press through sieve 2 pkg frozen raspberries add, beat till thoroughly blended 3 cup milk juice of 2 lemons 1 can sweetened condensed milk freeze, stirring after 1 hr and every half hour after that till consistency is right Banana Apricot Mousse mix together 3/4 cup apricot pulp 1 cup mashed banana 3 Tbsp lemon juice 1/3 cup apricot juice 1/3 cup icing sugar 1/8 tsp salt fold in 1 cup whipping cream freeze till firm Milk Powder Ice Cream combine 1 tsp gelatin 1 Tbsp cold water combine in double boiler 1/4 cup sugar 1/4 cup skim milk powder 2 Tbsp cornstarch 1 cup water cook till thickened then 5 min more remove from heat, add 1/2 tsp vanilla 1/4 tsp almond extract combine with gelatin freeze to firm mush whip till stiff 1/2 cup ice water 1/2 cup skim milk powder 1 Tbsp lemon juice turn frozen mix into bowl, beat smooth fold in whipped mixture then 1/4 cup toasted chopped almonds 1/4 cup finely chopped candied ginger return to freezer Marshmallow Icecream melt in double boiler 15 marshmallows 1 cup milk cool whip till stiff 1 cup whipping cream combine freeze, stirring once if desired not so good by itself, but excellent with pie or fruits Marshmallow Cherry Icecream melt in double boiler 16 marshmallows 1 cup crushed pineapple fold in 12 sliced maraschino cherries 1/2 cup chopped nuts chill till mixture begins to congeal, fold in 1/2 pt whipping cream, whipped stiff freeze without stirring
7-Minute Icing Almond Christmas Pudding Almond Paste Ann Adam's Dark Fruit Cake Annadama Bread Apple Cake Apple Cake (D.Sharp) Apple Cinnamon Puffs Apple Cranberry Raisin Crisp Apple Crisp Apple Dessert Apple Floating Island Apple Gingerbread Apple Icing Apple Sago Apple Square Apple Strudel Applesauce Cake Applesauce Nut Bread Apricot Pineapple Sponge Apricot Squares Arlene's Date Loaf Baker's Anniversary Cookies Banana Apricot Mousse Banana Bread Banana Cake Banana Fluff Banana Frosting Banana Nut Bread Best Ever Cake Black Currant Pudding Blanc Mange Blueberry Muffins Bran Muffins Brandied Coffee Jelly Brown Betty Brown Sugar Fudge Brown Sugar Icing (Ellis) Brown Sugar Icing (W.) Butter Cream Frosting Butterscotch Pudding Caramel Sauce Carrot Bread Cherry Squares Chocolate Brownie Cookies Chocolate Cake Chocolate Cake (J.A.Brown) Chocolate Chiffon Cake Chocolate Chip Cookies Chocolate Chip Cottage Pudding Chocolate Cones Chocolate Cornstarch Chocolate Fudge Cake Chocolate Honey Brownies Chocolate Soufflé Chocolate Syrup Chocolate Tapioca Christmas Cookies Christmas Steamed Pudding Cinnamon Butter Icing Cocoa Dreams Cocoa Fudge Coconut Boiled Icing Coconut Cream Tapioca Coconut Meringues Coconut Orange Jello Coconut Topping Cottage Pudding Cranberry Bread Crisp Chocolate Ripples Dark Fruit Cake Date Filling Date Loaf Date Squares Devil's Food Cake Divine Chocolate Cake Dolly's Delight Double Boiler Cherry Pudding Doughnuts Dreams Drop Cookies Easy Apple Strudel Featherweight Breakfast Cake Fig Pudding Fluffy Pumpkin Cheesecake Fresh Lime Fluff Fruit Flan Gail's Squares German Apple Cake Ginger Snappers Gingerbread Gingerbread Pear Pudding Gingersnaps Golden Frosting Golden Fruit Sauce Graham Cracker Cake Graham Gems Hawaiian Squares Health Cookies Hermits Honey Bars Honey Carrot Cookies Honey Pineapple Bread Hot Cross Buns Layer Cake Lemon Bars Lemon Bisque Lemon Foam Lemon Icing Lemon Jelly Lemon Pie Filling Frosting Lemon Puff Pudding Lemon Sherbet Lemon Sponge Cake Lemon Syrup Littleton Cookies Low Fat Low Calorie Cheesecake Mabel's Bran Muffins Maori Kisses Maple Marshmallow Fudge Maple Sugar Maple Syrup Maple Upside-down Cake Maraschino Coconut Chiffon Cake Marble Pound Cake Marshmallow Cherry Icecream Marshmallow Icecream Meringue Icing Merry Meringues Milk Powder Ice Cream Mocha Chocolate Pudding Mocha Cream Mocha Icing Mock Strudel Molasses Pecan Cookies Mrs. Blunt's Hot Milk Cake Mrs. Dorland's Raisin Pudding Mrs. Monson's Date Cake Muffin Mix No-Bake Cookies No-knead Bread Nut Bread Nut Torte Cake Oat Cakes Oatmeal Cookies Orange Cake (Mother) Orange Cheese Cake with Apricots Orange Cheesecake Orange Dream Orange Sago Orange Trifle Orange Upside-down Cake Peanut Butter Cookies Peanut Fudge Pear Pudding Pecan Bars Pina Colada Squares Pineapple-Carrot Muffins Pineapple Mould Pineapple Upside-down Cake (Hazel Lyne) Praline Icing Prize Carrot Loaf Raisin & Date Cake Raisin or Prune Fritters Raisin or Prune Sauce Raisin Pecan Cake Raisin Squares Raspberry Lemon Milk Sherbet Raspberry Squares Refrigerator Cookies Rhubarb Crisp Rhubarb Fluff Rhubarb Mousse Rhubarb Upside-down Cake Rice Pudding Sally Lunns Scandinavian Christmas Bread Sesame Whole Wheat Bread Soft Custard Soft Molasses Cookie Sourdough Biscuits Spanish Cream Spice Cake Spice Drop Cookies Spiced Oatmeal Cookies Spiced Pumpkin Bread Spicy Raisin Bars Springtime Chiffon Cake Squash or Pumpkin Bread Standard Butter Cake Steamed Blueberry Loaf Sterling Fruit Pudding Strawberry or Peach Long Cake Sugar Cookies Sugar-Crusted Rhubarb Squares Sunmaid Applesauce Cake Swedish Apple Cake Swiss Oatmeal Bread Tea Ring Tomato Soup Cake Vera Sherwin's Rolls Waffles Walnut Butterscotch Squares Walnut Fingers Walnut Squares War Cake White Fruit Cake Whole Wheat Refrigerator Cookies Zucchini Nut Bread