Recipes
From page 39 of The Art of Cooking and Serving, by Sarah Field Splint, published by the Proctor and Gamble Company in 1930:
Don’t you sometimes wonder what you have to show for the time and thought you spend on the family meals? Three meals a day, seven days a week, on and on, year after year! No business man cares to “plod away” unless his work gains significance, and why should you, you may have thought resentfully. Yet yours more than any other occupation has compensations to offer.
Look at your children’s rosy cheeks and happy dispositions; your husband’s good health, the general feeling of content and happiness that pervades your home. All these are the result of your thought and planning, and surely they are worth all the energy they cost.
And you have accomplished all this in spite of the bewildering technical information hurled at your devoted head when all you needed to know were a few large embracing facts.
Here they are, then!
The body needs food for these purposes: (1) To build new bone and tissue, (2) to supply energy, (3) to regulate the processes of digestion, elimination, respiration and so forth.
CHEESE PENNIES
1 1/2 cup sharp cheddar cheese, grated
1/2 cup butter, softened
1 cup sifted flour
1/2 tsp salt
1 tsp crushed red pepper flakes
1/2 cup pecans, chopped
Cream cheese and butter together. Add flour, salt and pepper. Mix well. Stir in pecans. Flour hands and shape into 2 rolls, 1 inch in diameter. Wrap in wax paper and chill overnight. Preheat oven to 350 degrees. Slice thin and bake for 10 minutes on an ungreased cookie sheet. Cool and serve.
APPETIZERS
PEAR-PEPPER SALSA
2 Bartlett pears, pared, cored and diced
1/3 cup diced red bell pepper
2 green onions, thinly sliced
1 jalapeno pepper, minced
1 tbsp white wine vinegar
2 tsp minced ginger
Combine ingredients, cover and refrigerate. Serve with flour tortillas, quartered.
ITALIAN
SALSA DI POMODORO
(Tomato Sauce)
1/2 cup olive oil
1 large yellow onion, finely chopped
1 lb, 12 ounce cans tomatoes, finely chopped
2 medium sized garlic cloves, finely chopped
Fresh oregano or 1/2 t dried oregano
4 leaves fresh basil
Salt and pinch of crushed red pepper
Use fully ripe San Marzano tomatoes, grown in the Mediterranean sunshine. Chop the skinned and seeded tomatoes. Put sliced onions in a pan and add olive oil. Saute until translucent, add garlic and cook for additional three minutes. Add other ingredients and cook on lively heat for 15 minutes, stirring frequently.
SPAGHETTI WITH OLIVE OIL AND GARLIC
1 cup extra virgin olive oil
1 lb spaghetti
4 large garlic cloves finely chopped
1/2 cup parsley finely chopped
Freshly ground or cracked black pepper
Put extra virgin olive oil in a pan with some garlic and cook slowly until garlic is golden. In another pot cook spaghetti al dente, drain and put back into the still hot pot. Add parsley to the garlic in the oil, add all to the spaghetti and mix well. Sprinkle with freshly grated pepper and serve very hot.
WEIGHTS AND MEASURES
BUTTER TO OLIVE OIL CONVERSION:
(T= tablespoon; t= teaspoon)
1 t
1 T
2 T
1/4 cup
1/3 cup
1/2 cup
2/3 cup
3/4 cup
1 cup
3/4 t
2 1/4 t
1 1/2 T
3 T
1/4 cup
1/4 cup + 2 T
1/2 cup
1/2 cup + 1 T
3/4 cup
CONVERSION CHART:
(T= tablespoon; t = teaspoon; oz=ounce)
3t =
1T =
2T =
4T =
5T + 1t =
8T =
16T =
1/2 oz
1 oz
2 oz
2 2/3 oz
4 oz
8 oz
1 pint
1 quart
1 gallon
1/16 cup =
1/8 cup =
1/4 cup =
1/3 cup =
1/2 cup =
1 cup =
2 cups =
4 cups =
16 cups =
BREADS
POTATO ROLLS
4 or 5 medium potatoes
2 lbs flour
1 egg
1 yeast cake
1 handful salt
1 rounded tsp sugar
Crisco shortening
Night Before:
Peel and halve potatoes. Cover with water and boil until soft. Pour water off into another pan and save it. Mash potatoes. While potatoes are still warm, add salt and sugar and 2 tbsp of shortening. Pour saved water back into mixture, mix well, cover and let stand until cool.
Next Morning:
Put 1 yeast cake (1/2 yeast cake in hot weather) in 1/3 cup of lukewarm water. Stir until dissolved. Pour yeast water into potato mixture. Add 1 egg. Stir. Cover and let sit for a couple of hours until it bubbles and rises.
Pour flour into a clean dishpan. Add yeast mixture. Knead together until smooth. Use as much flour as it will take to make a stiff dough. Put the finished mixture into a big covered pot and let rise for about 4 hours in a warm place. [NOTE: If it rises too high, you can push it down until you are ready to use it.]
After mixture rises, push it down. Grease two cookie sheets. Put half of the mixture on a floured board and roll it out so it is 1/2 to 3/4 inches thick. Cut with a cutter into circles about 2 1/2 to 3 inches in diameter.
Grease top of each circle with shortening and turn it over onto itself. Place rolls on cookie sheets. Completely cover with damp tea towels. Let rolls rise again.
When ready to cook, put rolls in the oven at 400 degrees. After 10 minutes, cut back to 350 degrees and cook for 10 more minutes.
Recipe from my grandmother,
Alice Micklem Maphis.
BATTER BREAD
1 cup white corn meal (water ground if you can get it)
1 1/2 to 2 cups boiling water
2 eggs
1 cup milk
1 tsp salt
Scald corn meal with boiling water. In a separate bowl, beat eggs and mix with milk. Add to corn meal. Add salt. Pour into a greased baking dish. Bake at 400 degrees for 45 minutes.
Recipe from my grandmother,
Alice Micklem Maphis.
BISCUITS
2 cups flour
1/4 cup milk
1/4 cup Crisco shortening
3 tsp baking powder
1/2 tsp salt
Sift dry ingredients into a mixing bowl, blend in shortening, mix well. Add milk and stir quickly with a fork. Dough should be soft. Turn dough onto a lightly floured surface and knead gently. Roll dough to 1/2 inch thick. Cut with a cutter into circles. Bake on an ungreased baking sheet at 450 degrees for 12 to 15 minutes.
Recipe from my grandmother,
Alice Micklem Maphis.
BREAKFAST
JACK’S FRENCH TOAST
2 eggs
1/2 cup milk
1 tsp vanilla extract
white bread
butter
Beat eggs. Mix with milk and vanilla extract. Heat butter in skillet. Dip bread in egg mixture and fry in butter, turning once. Serve with butter and maple syrup.
Recipe from Jack K. Russell, Jr.
GRANDMOM’S MAPLE SYRUP
1 cup sugar
1 cup water
2 tsp maple extract
Mix sugar with water and boil, stirring often, until syrupy. Add maple extract and serve.
Recipe from my grandmother,
Alice Micklem Maphis
SALADS
BLUEBERRY MANGO SALAD
Dressing:
6 oz fresh raspberries
1/2 cup water
/4 cup white wine vinegar
1/3 cup extra virgin olive oil
Mix raspberries, water and vinegar until smooth, blend in olive oil.
Salad:
1 head butter lettuce
1/4 head red cabbage, thinly sliced
4 oz fresh blueberries
1 mango, peeled and sliced
1/4 cup walnuts
Combine lettuce, cabbage, blueberries and mango. Add dressing. Toast walnuts in 350 degree oven and sprinkle on top.
HERMITS
1 cup shortening
2 eggs
1 cup sugar
3 cups flour
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp mace
2 to 3 tbsp buttermilk
1/4 tsp soda
1 box seeded raisins, lightly floured
1/2 cup citron
Mix sugar, shortening and eggs. Add flour and spices. Add buttermilk with soda dissolved in it. Add floured raisins and citron. Roll out on a floured board, cut into squares and bake at 375 degrees for approximately 12 minutes.
BOURBON BALLS
3 cups vanilla wafers (1 box)
1 cup powdered sugar
1 cup finely chopped pecans
1 1/2 tbsp cocoa
3 tbsp white Karo syrup
3 oz bourbon
Roll wafers into fine crumbs and combine with other ingredients. Pinch off bits and roll into small balls. Roll balls in more powdered sugar. Place in an airtight container and allow to “ripen” for 3 days.
QUAKER OATMEAL COOKIES
3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp. vanilla
3 cup Quaker oatmeal, uncooked
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. soda
OPTIONAL:
1/4 cup nuts
1/4 cup chocolate chips
Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water and vanilla until creamy. Add remaining dry ingredients; mix well. Add nuts and chocolate chips, if desired. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
SIDES
BAKED BOUILLON RICE
1 1/2 medium onions (chopped)
1/4 cup butter
3 beef bouillon cubes
1 cup uncooked rice
2 1/2 cups boiled water
Saute onions in large pan with butter. Dissolve bouillon cubes in boiled water and pour into pan with onions. Pour uncooked rice into a baking dish. Pour onion mixture over rice. Cover and bake at 350 degrees for 45 minutes (or until water is absorbed).
Recipe from my mother’s friend, Rita Holt
BAKED PINEAPPLE SOUFFLE
1 stick butter or margarine
6 slices white bread, crusts removed
4 eggs
1/3 cup sugar
1 small can crushed, unsweetened pineapple (with juice)
1 can pineapple chunks (drained)
Mix eggs and sugar. Pour into casserole dish. Tear bread into small pieces and drop into dish. Add pineapple. Melt butter; stir into mixture. Bake at 350 degrees until firm in the center and browned on top (approximately 35 to 40 minutes).
Recipe from Mrs. Asche.
BAKED TOMATOES
1 large can tomatoes (12 oz)
1 onion (chopped)
3 slices of bread or toast torn into small pieces
1 tsp salt
1 tsp pepper
Combine tomatoes, salt, pepper, bread and onions into a baking dish. Bake at 350 degrees for 35 to 45 minutes.
Recipe from my grandmother,
Alice Micklem Maphis.
PARMESAN ROASTED POTATOES
1 1/2 lbs new potatoes, unpeeled
3 tbsp olive oil
1 1/2 tsp salt
1/4 tsp black pepper
1 cup (4 oz) grated Parmesan cheese
8 sprigs fresh thyme
Cut potatoes into 1 inch chunks. In a medium bowl, combine all ingredients. Transfer to a roasting pan or 9 x 13 inch baking dish. Roast at 400 degrees, stirring once, until golden brown and crisp, about 50 minutes.
ROSY CINNAMON APPLES
1 cup cinnamon candy
1 2/3 cups boiling water
1/2 cup sugar
8 small or medium baking apples
Dissolve candies in boiling water. Add apples, pared and cored. Cook very slowly until tender, turning frequently. Remove apples to a shallow baking dish. Add sugar to the cinnamon syrup and boil three minutes. Pour over apples, turning them carefully to glaze. Cool and serve as a garnish for meat, or stuff with a mixture of cream cheese and nuts and serve as a salad.
Recipe from my great grandmother,
Elizabeth Dold Maphis.
OTHER MAIN DISHES
FRENCH SALAD DRESSING
12 tbsp oil
4 tbsp vinegar
1 tsp water
1 tsp salt
1 tsp pepper
Mix salt and pepper with vinegar and water, then add oil. Shake well before serving.
Recipe from my grandmother,
Alice Micklem Maphis.
ORANGE ALMOND SALAD
Dressing:
2 tbsp sugar
2 tbsp vinegar
1 tbsp chopped parsley
1/2 tsp salt
dash pepper
1/4 cup oil
Salad:
2 stalks celery, finely sliced
2 scallions, finely chopped
1 head Romaine, or other leafy green lettuce
2 small cans mandarin oranges (drained)
1/2 cup almonds
Cook almonds slowly in skillet with 4 tbsp sugar (no liquid), cool, break apart and sprinkle on top of other salad ingredients. Add dressing. Serve.
Recipe from Debbie Griffin.
POTATO SALAD
4 or 5 lbs potatoes
1 bunch celery
several onions
1 tsp salt
3/4 tsp pepper
1/3 cup vinegar
2/3 cup oil
mayonnaise to taste
Boil potatoes and let cool. Dice or cube potatoes (not too small). Dice equal amounts of onion and celery. Diced ingredients should equal almost half the quantity of potatoes. Mix potatoes, celery and onions. Make dressing of salt, pepper, vinegar and oil, mixing dry ingredients in vinegar before adding oil. Pour dressing over potato mixture. Cover and refrigerate. Add mayonnaise just before serving.
Recipe from my grandmother,
Alice Micklem Maphis.
LASAGNA
1 lb package hot sausage
3/4 lb ground beef
1 onion (chopped)
1 pepper (cut very small)
1 large can of tomatoes (28 oz)
1 large can of tomato paste (8 oz)
1 small container of Parmesan cheese (6 oz)
1 large package of grated mozzarella cheese (8 oz)
1 large container of ricotta cheese (16 oz)
2 packages of lasagna noodles (cooked)
1 tsp minced garlic
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
In a large frying pan, saute onion and pepper in a small amount of olive oil. When soft, drain oil and add sausage, beef and garlic. Cook until brown. Drain oil. Add tomatoes, tomato paste and all seasonings. Let cook on low heat. Add water if necessary.
In two large lasagna pans, spread sauce, then noodles, then sauce, then cheese, then noodles, ending with sauce and cheese. Cook at 350 degrees until top is brown and bubbly (35 to 40 minutes).
Recipe from my sister, Jeanne Russell.
MEAT LOAF
1 1/2 lbs ground beef
2 pieces of bread
1/4 cup milk
1 small chopped onion
1 small chopped green pepper
1/2 tsp salt
1/2 tsp pepper
1/4 cup catsup
Soak bread in milk. Add onion and green pepper. Add meat and mix well. Add 1/4 cup catsup, salt and pepper. Form loaf in open pan. Dent middle of loaf and coat with catsup. Bake at 375 degrees for 1 hour.
Recipe from my mother, Alice Russell.
NEW ENGLAND BOILED DINNER
1 ham butt
1 cabbage (quartered or cut)
1 package carrots (scraped and cut)
3 onions (cut in two)
6 large potatoes (quartered)
Put ham butt in a large sauce pan almost covered with water. Cook at a low boil. Add cabbage, then carrots, then onions, then potatoes. Cook slowly until vegetables are tender.
Recipe from my grandmother,
Elizabeth Stagg Post.
MACARONI AND CHEESE
1 1/2 cups macaroni (cooked)
3/4 to 1 cup grated cheddar cheese
1 can tomatoes (16 oz)
3 tbsp flour
1 tsp salt
1 tsp pepper
1 cup milk
1/2 stick butter
Mix cooked, drained macaroni in a casserole dish with flour, cheese, pepper, salt and tomatoes. Dot with butter. Add milk. Bake at 375 degrees for 45 minutes or until top is bubbly.
Recipe from my grandmother,
Elizabeth Stagg Post.
DEPRESSION POTATOES
Potatoes, as many as desired
bacon, cut in half
butter
Peel potatoes; cut into halves. Place halves into baking dish. Score tops of potatoes with fork in criss-cross pattern. Butter lightly. Place a piece of uncooked bacon on each potato half. Bake at 400 degrees for 1 hour.
Recipe from my grandmother,
Elizabeth Stagg Post.
QUICHE
1 store-bought pie crust
3 to 4 eggs
1 chopped onion
1 cup grated cheese (any kind)
3/4 to 1 cup milk or cream
1/2 tsp salt
1/2 tsp pepper
Bake pie crust as directed. Score edges. In a mixing bowl, pour eggs and beat gently. Add milk or cream, 1/2 cup cheese, salt and pepper. Saute chopped onion in butter until soft. In pie crust, layer sauteed onion, remaining 1/2 cup cheese, then contents of bowl. Bake at 425 degrees for 15 minutes, then at 325 degrees for 15 minutes, or until firm. Add cooked bacon, broccoli or spinach to the onion layer, if desired.
Recipe from M. E. Brown.
SCALLOPED POTATOES
3 to 5 lbs potatoes
1 large onion (finely chopped)
cut up leftover ham (optional)
flour
butter
salt
pepper
Pare and thin slice potatoes. In a greased casserole dish, place one layer of potatoes, sprinkle onions, ham (optional), dredge with flour, dot with butter, salt and pepper. Repeat almost to the top. Pour milk to half way up the casserole dish. Cover and bake at 375 degrees for 1/2 hour, then uncover and bake for an additional 1/2 hour.
SAUSAGE ROLLS
1 1/2 cups Bisquick
1/2 lb hot sausage
1 block cheddar cheese (grated)
Mix uncooked sausage, Bisquick and cheese. Roll into balls. Place on ungreased cookie sheet. Bake 20 minutes at 350 degrees.
SPINACH BALLS
4 large eggs
2 10 oz packages of frozen spinach
1 cup minced onion
2 1/2 cups herb seasoned stuffing
3/4 cup parmesan cheese
1/2 tsp salt
1/2 tsp thyme
1/2 tsp pepper
1/4 tsp nutmeg
Cook spinach and squeeze dry. Beat eggs. Stir all ingredients into eggs. Let mixture stand 20 minutes in refrigerator. Roll into balls. Bake on ungreased cookie sheet for 20 minutes at 350 degrees.
PICO DE GALLO
1 tomato, chopped fine
1 onion, chopped fine
5 cilantro sprigs, chopped
1 jalapeno pepper, chopped very fine
1 lemon, cut in half
salt to taste
Mix tomato, onion, cilantro and pepper in a serving dish. Squeeze lemon juice over mixture. Add salt to taste.
GUACAMOLE DIP
2 ripe avocados
1 medium tomato (cut small)
1/2 small onion (chopped fine)
1 tbsp minced garlic
1 tbsp lemon juice
Peel avocados and remove pits. In a bowl, mash avocados. Add garlic and lemon juice and mix with a fork. Add onion and tomato. Serve with tortilla chips.
MINTED CUCUMBER
1 tbsp sugar
1 cup warm water
1 cup white wine vinegar
1/2 cup chopped mint leaves
salt and freshly ground white pepper to taste
1 long cucumber, peeled, seeded and sliced thin
In bowl, dissolve sugar in warm water. Add vinegar. Whisk and add mint and cucumber. Cover and refrigerate 3 to 6 hours. Drain and serve.
BRUSCHETTA
3 tomatoes, chopped fine
1 red onion, chopped fine
2 tbsp chopped fresh basil,or 2 tsp dried basil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
3 French baguettes
2 tbsp olive oil
Slice baguettes into thin slices and bake until brown. Combine other ingredients and spoon onto baguette slices. Serve.
LOPSCOUSE
1 lb stew meat cut into 1 inch cubes
6-8 large potatoes, cut up
6-8 carrots, cut up
1 large onion, cut small
3 tbsp flour
1/2 tsp salt
1/2 tsp pepper
Brown meat in skillet. Have a large saucepan on another burner half filled with water boiling slowly. Transfer meat to saucepan, then brown onions in the skillet. Push onions aside, put 3 tbsp of flour into skillet and brown. Add water and make gravy. Add salt and pepper. Set aside. To the meat water, add carrots, cook about 20 minutes, then add potatoes. Water in saucepan should not quite cover ingredients. Cook until potatoes are done, then add gravy with onions and cook until thickened.
DESSERTS
BIRTHDAY CAKE
Cake:
1/4 lb butter
1 1/4 cup dark brown sugar, packed
2 tsp vanilla
2 eggs, separated
2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup walnuts
Preheat oven to 325 degrees. Butter and lightly flour 2 8-inch round cake pans. Cream butter and brown sugar until light. Add vanilla and egg yolks and beat well. In a separate bowl, mix dry ingredients. Stir into first mixture, alternating with milk in thirds. Beat until smooth. Fold in walnuts. Whip egg whites until they form soft peaks and fold into mixture. Bake 25 to 30 minutes.
Icing:
cherry herring or other liqueur
1 pint strawberries
1 1/2 to 2 1/2 pints whipping cream
2 tbsp confectioners sugar
2 tsp vanilla
While cake bakes, slice strawberries. Whip the cream, with sugar and vanilla, until thick enough to frost with. Keep covered in refrigerator in a large wire mesh strainer, so that as it separates the excess liquid will drip into a bowl. Before frosting cake, drizzle the bottom layer with the liqueur. Right before serving, frost with whipped cream. Put lots of strawberries in the middle and on top.
Original recipe from my cousin,
Jennifer McCullough.
See also, Afternoon Tea
KATHERINE’S PUDDING
4 eggs
5 tbsp sugar
1 quart milk
4 tbsp corn starch
flavor with vanilla
Separate eggs. Beat egg yolks. Cook milk in a double boiler until it comes to a boil. Stir in corn starch, egg yolks, sugar and vanilla and let just thicken. Set aside. Beat egg whites stiff. Add 2 tbsp sugar to each cup of egg white. Put first mixture in baking dish and bake at 350 degrees for 20 minutes. Add meringue and bake until slightly brown.
Recipe from my grandmother’s good friend, Alice Clark.
OSH’S MINT SHERBERT
1 egg white
2 cups boiling water
1 cup sugar
juice and rinds of 2 lemons
1 handful of fresh mint
Place mint into a mixing bowl. Add sugar, lemon juice, lemon rinds and boiling water. Allow to cool. When cool, strain into a freezing pan. Fold in beaten egg white. Freeze, stirring at intervals.
Recipe from my grandmother’s good friend, Alice Clark.
HOLIDAY REFRESHERS
EGG NOG
1 dozen eggs
1 quart milk
1 quart coffee cream
1 quart brandy
dash of rum
1/4 cup sugar
nutmeg
Beat egg yolks, then add brandy and rum slowly while stirring, then add cream, then milk. Beat egg whites and add sugar. Fold into other ingredients. Let sit for a couple of days to ripen. Serve from a carafe, with nutmeg sprinkled on top.
Recipe from my great-grandmother,
Mary Etta Eubank Micklem.
MULLED WINE
1/2 cup sugar
1 cup water
2 cups apple juice
1 whole orange, with whole cloves stuck in it
2 cinnamon sticks
1/2 tsp nutmeg
4 whole all spice
1/2 tsp ground cloves
1 quart burgundy wine
Dissolve sugar in water and apple juice. Add orange. Add cinnamon sticks, nutmeg, all spice, ground cloves. Slowly add wine. Cook slowly and serve when hot.
AMMONIA COOKIES
2 1/2 lb flour
1 lb sugar
1 lb butter
4 eggs
4 tsp vanilla
1/2 oz ammonia baking powder
Work butter and sugar together. Add beaten eggs with vanilla and ammonia. Add flour until thick enough to roll. Roll thin. Cut into cookies. Bake at 400 degrees until done (12 -15 minutes).
BENNE COOKIES
1 cup benne (sesame) seeds
1 1/2 cups firmly packed brown sugar
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 egg
1 teaspoon vanilla
Heat oven to 375 degrees.
Toast "benne" (sesame) seeds on an ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn. Toasting enhances the seeds flavor and makes them crunchy.
In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls 1-1/2 inches apart onto a greased baking sheet. The dough will spread, so make sure there is room between drops. Bake until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled.
LEMON SAUCE
1 cup boiling water
4 tbsp sugar
2 tbsp cornstarch
2 tbsp butter
2 tbsp lemon juice
slight grating lemon rind
Bring water and sugar to boiling point, add cornstarch moistened with a little cold water, stirring while adding. Cook three minutes, add butter, lemon juice and rind.
BROWN BETTY
In a baking dish, place 1 layer cut up apples, then 1 layer bread crumbs, coarsely cut. Dot with butter and sprinkle generously with sugar. Season with either cinnamon or nutmeg. Repeat layers, ending with bread crumbs. Add about 1/2 cup water. Cover and cook in a slow oven (400 degrees) for about 1 1/2 hours. Take top off for the last 20 minutes to brown. Serve hot or cold with a hard sauce, lemon sauce or whipped cream.
Recipe from my grandmother,
Alice Micklem Maphis.
COOKBOOKS
The Rumford cookbooks are a treat. The one I have was first published in 1908 and then every year through 1945.
The New Delineator Recipes books are also fun. Published by the Butterick Publishing Company in 1929.
If you have comments, or would like to contribute a favorite recipe, please send an email to wisdomtoshare@kittyco.net.
Searchable Recipes
www.cooks.com/
OTHER LINKS:
AFFILIATE LINKS:
COOKIES
amazon.com
Click on the links.
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