The Lubec Ladies Fire Auxiliary cookbook is a collection of favorite recipes from this small town in Maine. Lubec is the Easternmost point in the United States, and is the home to Quoddy Head State Park.

This is a 6×9 spiral bound cookbook published by the Women’s Clubs Publishing Co. Inc. out of Chicago. There are about 30 pages total, including local advertisements and standard things like oven temperatures, metric conversions, turkey tips, and cooking for a crowd.

Not all recipes have the name of the contributor. Where there is a name, I’ve included it.

This post has the Table of Contents, Acknowledgement, Dedication, Officers, Hors d’oeuvres, Pickles and Relishes, Salads, Vegetables, and Soups, and Meat, Fish, and Poultry. The second post has the remaining recipes: Cake and Pastry, Desserts, Candy, Jelly, and Preserves, Casseroles and Miscellaneous

Table of Contents

Acknowledgement
Dedication
Officers
Hors d’oeuvres, Pickles and Relishes
Salads, Vegetables, and Soups
Meat, Fish, and Poultry
Breads, Rolls, and Cookies
Cake and Pastry
Desserts
Candy, Jelly, and Preserves
Casseroles and Miscellaneous

People In the Lubec Ladies Fire Auxiliary Cookbook

(Alphabetical by first name. All submitted recipes.)

Alice Therinult
Cathy Case
Celia Jackson
Christie Voight
Debbie Caider
Delilah Barker
Elizabeth Gardener
Ellen M. Fergerson
Faye Clark
Gary Godish
Gayle Haslam
Grac Taylor
Jayne Hatch
Jennie Marie Bridges
Jennie Perking
Jennie Perkins
Judy Morrison
June Stanley
Lillian McCaslin
Lynn Kinney
Mae Sawyer
Marie Kinney
Patricia Perkins
Patty Perkins
Paula Tinker
Shirley Morong
Theresa Haslam
Virginia Stanley

Businesses Advertised In This Cookbook

The Adler Patch
Booth Fisheries Corporation
Campobello Gift House
Captain Jack’s specialist in seafood
Carl McConnell Excavating
Conley’s Grocery
Corey & Corey Inc.
Denbow Oil
Dinsmore Auto Body
Dodge’s Store
Down East 5 & 10
Eastland Motel, at the Lubec Airport
Farmer’s complete line of groceries, meats and produce
Fitzhenry’s Store
R.H. Foster, Inc.
Friar’s Bay Motor Lodge
Jackson Bros. Ltd. Fishermen’s Supplies, Wilson’s Beach
Mr. James Prout, Bluebird Ranch
Jones Store General Store
Keith’s General Store
Lubec Apothecary
Lubec Hardware
Michael Wilson Funeral Home
Ocean View Nursing Home
Pool Auto Service
Roosevelt Campobello International Park
Scotia Bank
Sunset Canteen
Wasson’s Market
Western Auto

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Favorite Recipes Lubec Ladies Fire Auxiliary

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Acknowledgement

We wish to acknowledge the fine spirit of co-operation by the organization members and the community at large including the merchants and business firms, without which this book could not have been possible.

Dedication

The Lubec Ladies Fire Auxiliary would like to dedicate this book to: Chief Clarence Small for his many years of dedication and service to the Town of Lubec. His interest and active participation has helped the Lubec Fire Department evolve from horse-drawn ladder carts to the large, rd, firefighting machines used today. Mr. Small has been in the past, and will continue to be in the future, an inspiration to both the young and the old. The Lubec Ladies Fire Auxiliary is pleased to have the opportunity to publicly thank Chief Small for his priceless contribution to the Fire Department and the entire community.

Lubec Ladies Fire Auxiliary Officers

Cathy Case, President
Elizabeth Gardener, Vice President
Debbie Calder, Secretary-Treasurer

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Hors d’oeuvres, Pickles and Relishes

Sour Dill Green Tomatoes

from Gary Godish

1 clove fresh garlic
4-5 stocks of pickling dill
2 tablespoons mustard seed
2 tablespoons celery seed
1 tablespoon mixed pickling spice
9 cups cider vinegar
1 3/4-2 cups brown sugar
3/4 cup pickling salt
10 cups water
Enough matured green tomatoes to fill a 3 gallon pot

Combine all the spices except mixed pickling spice with water, vinegar, sugar, and salt. Place mixed pickling spice in cheese cloth and tie. Bring all of the above to a boil for 2-3 minutes. Remove cheese cloth bag and discard. Cool to warm. In the bottom of a 3 gallon pot, place pieces of garlic, pickling dill, fill with washed green tomatoes. Cover with brine. Place a plate smaller than the top of the pot on top of the tomatoes and weight down with a quart jar willed with water. Let stand in a cool place for 4 weeks or until desired sourness. Then either place in glass jars and refrigerate or remove tomatoes. Bring brine to a boil. Pack tomatoes in hot jars. Fill with brine and seal.

Cheese Snaps

1 package snappy cheese
1/2 cup flour
1/4 cup butter
Pinch of cayenne pepper

Blend ingredients thoroughly, then form into a ball. Roll in waxed paper and chill overnight. Slice thin and bake at 375 degrees for 12-15 minutes. This will keep several weeks in the refrigerator.

Knockwurst Canape

1 large knockwurst
French’s mustard
Saltine crackers

Slice thin the knockwurst. Place slices on saltine crackers, cover with a bit of French’s mustard, and toast in oven at 350 degrees for 10 minutes.

Party Pickles

1 quart dill pickles
1 teaspoon celery seed
2 cups sugar
1 teaspoon mustard seed
Slice pickles thin, add other ingredients. Let stand a while so that seasonings penetrate pickles thoroughly.

Uncooked Cherry Pickle

Sour red cherries
Equal weight of sugar
Take as many sour red cherries as desired. Stem, stone, put in bowl. Cover with vinegar and let stand 24 hours. Drain well and add 1 pound sugar for each 1 pound cherries, stirring well. Let stand 10 days, stirring well each day. At the end of 10 days, seal in air tight jars.

Red Pepper Jam

3 dozen red peppers, chopped
7 cups sugar
1 quart white vinegar

Add to chopped peppers 1 handful of salt and cover with boiling water. Let stand overnight. Drain and add sugar and vinegar. Boil until thick. If not moist enough, add a little vinegar.

Winter Chili Sauce

1 large can tomatoes
2 medium onions
1 tablespoon salt
1 teaspoon pepper
1 cup sugar
1/2 cup vinegar
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Mix all ingredients and simmer slowly for about 2 hours or until it thickens. Ready to eat when cool.

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Salads, Vegetables, and Soups

Sweet & Sour Relish Salad

from Christie Voight

2 envelopes Knox unflavored gelatin
1/4 cup cold water
2 3/4 cup apple juice
3 tablespoons sugar
1 teaspoon salt
1/3 cup cider vinegar
3/4 cup diced apple
3/4 cup raw cranberries, chopped
1/2 cup diced celery

Sprinkle gelatin on cold water. Bring apple juice and vinegar to boiling point. Add gelatin, sugar, and salt, stirring until gelatin and sugar are dissolved. Chill until partially set. Fold in apples, cranberries, and celery. Turn into mold. Serves 6-8.

Strawberry Salad

from Virginia Stanley

1 large package frozen strawberries
2 small packages strawberry jello
1 can crushed pineapple drained
1/2 cup pineapple juice
1/2 cup chopped nuts
1 1/2 cup hot water
1 pint sour cream

Add hot water to jello. Add pineapple juice, strawberries, and pineapple and nuts. Put 1/2 mixture in mold. Keep 1/2 at room temperature. Set the first 1/2 until firm. Spread with sour cream. Add the rest of mixture and set.

Carrot-Raisin-Pineapple Salad

from Ellen M. Fergerson

2 cups grated carrots
1/2 cup chopped celery
1/2 cup raisins
1/2 cup crushed pineapple, drained
1/2 cup mayonnaise
Mix together carrots, celery, raisins, and pineapple. Add mayonnaise. Chill. Makes 4-6 servings.

Mom’s Fruit Salad

from Debbie Caider

1 cup juice from pineapple plus 1/2 lemon and juice from 1 whole orange
2 tablespoons cornstarch
dash of salt
1/2 cup sugar
2 eggs
1 large cool whip
1 can fruit cocktail
1 can pineapple tidbits
2 bananas
dates
walnuts
2 jars cherries

Put in large bowl, drained pineapple, fruit cocktail and cherries (1 jar of cherries, cut in halves.) Add 2 bananas, cut up, tidbits, dates, and walnuts. Set aside. Cook in double boiler the 1 cup of juices, cornstarch, salt, sugar, and eggs till it starts to thicken. Pour sauce into bowl over fruit and mix with 1/2 container of Cool Whip. Take the rest of Cool Whip and put on top of salad then garnish it with cherries and walnuts. Cool in refrigerator.

 

Cheese Soup

1/2 green pepper, minced
3/4 cup minced carrots
2 tablespoons minced celery
1 tablespoon minced onion
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup chicken broth
1/2 cup beer
1 cup grated sharp chddar cheese
Saute pepper, carrots, celery, and onions in butter. Add rest of ingredients except beer. Cook until thickened. Add beer before removing from heat. Serves 4-6.

Cream of Mushroom Soup

1/2 pound mushroom stems
4 cups white stock or cold water
1 slice onion
1/4 cup butter
1/4 cup flour
1/4 cup cream
1/4 cup milk
Salt and pepper
lemon juice

Chop mushrooms, add to white stock with onion and cook 20 minutes, then rub through a sieve. Reheat, bind with butter and flour, cooked together. Then add milk, cream and salt, pepper, and lemon juice to taste.

Avocado Salad

1 package lime jello
1 cup hot water
1 can Hunt’s or Del Monte hot tomato sauce
1 avocado, cut in cubes
Grated onion to taste
1 scant cup mayonnaise or salad dressing
Dissolve jello in water. Add hot sauce, avocado, and onion juice. Let stand until partially congealed. Add mayonnaise. Put into molds and set until firm.

Coral Salad

1 package Knox Gelatine (4 env.)
2 cans tomato soup
2 packages cream cheese
1 cup mayonnaise
1 cup chopped celery
1 cup chopped green pepper
Soften gelatin in 1/2 cup water. Heat tomato soup, no water added. Add softened gelatin to this; work in 2 packages of cream cheese and beat well with egg beater. Cool, then add mayonnaise, chopped celery, and chopped green pepper.

Hawaiian Salad

2 pounds spinach
Dressing:
1 cup Wesson oil
3 tablespoons vingar
2 tablespoons tomato juice
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
1 clove garlic, grated

Wash spinach, cut up, crisp in refrigerator. Shake all ingredients of dressing. Cool in refrigerator until ready to serve.

Eggplant

Eggplant
2 cubes garlic
1/2 green pepper
Onion
Celery
1 tablespoon flour
1 tablespoon olive oil
1 teaspoon oregano or less
Parmesan cheese
Salt
Pepper

Cut eggplant in 1″ cubes. Fry garlic in olive oil. Add little onion, green pepper, celery, eggplant, salt, pepper, flour, can of tomatoes, and oregano. Cook until soft and top with Parmesan cheese.

Eggplant Creole

1 eggplant
1 large onion, minced
1 green pepper, minced
2 tablespoons bacon fat
1 large can tomatoes
salt and pepper
cracker crumbs

Peel and dice eggplant. Bring to boil in slightly salty water. Drain and place in casserole. Brown onion and pepper in bacon fat. Add with tomatoes to eggplant. Season well with salt and pepper. Top with cracker crumbs. Bake 45 minutes in moderate oven, 350 degrees. Serves 4.

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Meat, Fish, and Poultry

American Chop Suey

recipe from Marie Kinney

1 1/2 pound hamburg
2 small onions
2 stalks celery
1 large green pepper
dash of oregano
pinch of garlic salt
pinch of pepper
1 tablespoon sugar
1/4 cup catsup
1 small can tomatoes
1 can Campbell’s tomato soup
1 bay leaf
1 small box macaroni
1 jar (large) ragu sauce

Fry hamburger with onions, celery, and green peppers. Then add Ragu sauce, oregano, garlic, pepper, sugar, catsup, tomatoes, tomato soup, and bay leaf. Simmer for about 1 hour or longer if you like. Cook macaroni, when done, drain and add sauce.

Meat-Cheese Loaf

from Paula Tinker

1 egg
5 tablespoons ater
1 1/2 slices bread
1 pound ground beef
1/3 teaspoon salt
1/2 cup milk
3/4 cup grated cheese
3 tablespoons chopped onion
1 teaspoon Worcestershire sauce

Combine all ingredients. Blend well. Pack into a greased loaf pan (7x5x2 1/2″.) Bake at 375 degrees for 1 hour and 15 minutes. Makes about 6 servings.

Quick Beef Pie

recipe from Paula Tinker

1 medium onion
1 1/2 pound ground beef
1/2 teaspoon salt
1 can condensed soup or 1 cup tomato juice
2 cups drained, cooked, or canned green beans
1/4 teaspoon pepper
1 1/2 cups prepared mashed potatoes

Chop onion. Crumble beef into large frying pan. Add onion and salt and cook until browned. Drain off excess fat. Add tomato, green beans, and pepper. Cook slowly for five minutes. Pour into greased baking pan. Put spoonfuls of mashed potatoes on top of meat mixture. Bake at 350 for 20 minutes.

Weight Watchers Spaghetti

Recipe from Lilian McCaslin

1 cup tomato juice
2 ounces hamburger
Onion flakes
salt and pepper to taste
1 1/2 cup grated cabbage

Combine all ingredients in a saucepan and simmer until the cabbage is cooked.

Hamburg Loaf

from Shirley Morong

2 pounds hamburg
1 cup cracker or bread crumbs
1 or 2 eggs
1 teaspoon poultry seasoning
1 onion, chopped fine
1 cup milk
pepper and salt to taste

Bake for 1 hour or more according to thickness of the loaf. Make brown gravy.

Easy Chicken Divan

from Jennie Marie Bridges

2 10 ounce packages frozen broccoli
2 1/2 cups sliced cooked chicken
2 cups cream of chicken soup
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup sharp American cheese
1/2 cup bread crumbs
1 cup mayonnaise

Cook broccoli until tender. Drain well. Arrange broccoli in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over chicken. Sprinkle with cheese. Cover with bread crumbs. Bake in 350 oven for 30-40 minutes.

Irish Meat Balls

from Mae Sawyer

2 pounds hamburger
1 cup applesauce
1 cup bread crumbs
2 eggs, well beaten
Salt and pepper
1 large onion
1 large green pepper
2 cups tomato juice
1 can tomato soup

Make bit meat balls out of the first five ingredients (hamburg, applesauce, bread crumbs, eggs, salt, pepper.) Roll in flour and brown in fat. Put meatballs in casserole. Slice the onion and green pepper over them. Pour over all the tomato soup. Cook with cover on 45 minutes in 325 oven. Uncover and bake 20 minutes more.

Baked Pork Chops

4 pork chops
1/4 teaspoon salt
1/2 cup raw rice
3 tablespoons chopped onion
1 can tomato oup
1 can water

Cover bottom of casserole (about 1 1/2-2 quarts) with minced onion. Put in washed rice and salt. Add pork chops and pour tomato soup and water mixture over them. Cook covered for 1 hour in 350 oven. Uncover and brown from 15 more minutes.

Barbecued Meat Loaves

2 pounds ground beef, chuck
1/2 cup milk
2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped onion
Sauce: Heat together:
1/2 cup catsup
1/4 cup vinegar
1 tablespoons worcestershire sauce
1 teaspoon chili powder
2 tablespoons chopped onion

Mix and shape into 8 loaves. Place in shallow pan. Cover with sauce and bake 45 minutes at 350.

Casserole of Flank Steak

Flank steak, cut in thin slices
2 cups sliced white potatoes
2 cups sliced carrots
1/2 cup sliced onion, vary to taste
1 can tomatoes

Put steak in bottom of casserole; season. Over this, add sliced potatoes, then the onion, then the carrots. Over all, pour can of tomatoes and bake slowly 3 hours.

Chinese Fried Rice

1 egg
1/4 pound diced roast pork or ham
1 quart day-old rice
1 tablespoon soy sauce

Scramble egg in frying pan. Add meat. When cooked, add rice and mix well. Add soy sauce. Onion is optional. Serves 4.

Ham and Potato Casserole

1 pound slice ham
2 tablespoons chopped pimientos
4 tablespoons flour
3 cups raw sliced potatoes
1/4 teaspoon salt
2 tablespoons butter
1 1/2 cup milk
Little celery salt

Place ham in shallow baking dish. Mix potatoes with seasoning sand flour and arrange on top of ham. Add butter and milk. Bake 45 minutes covered at 375. Uncover and bake 25 minutes more.

Meat Loaf

1 pound chopped beef
1 pound chopped pork
1 egg
1 can tomato sauce
1 cup corn flakes
1/2 cup chopped onion
1/2 cup chopped celerey
salt to taste
2 or 3 strips bacon on top, if desired

Mix well and bake at 350 for 1 hour.

Luncheon Loaf

1 can corned beef, broken into pieces
5 hard boiled eggs, cut up
1 cup celery, cut up
1 small green pepper, cut up
1 tablespoon grated onion
1 tablespoon worcestershire sauce
1 cup mayonnaise
1 package lemon jello
1/2 envelope plain gelatin
1 can consomme and enough water to make 2 cups liquid

Moisten gelatin, add jello, worcestershire sauce, fold in mayonnaise and add other ingredients. Mold in loaf pan in refrigerator or overngiht. Serves 8.

Six Layer Casserole

1/3 cup raw rice
2 cups sliced raw potatoes
1/2 cup sliced raw onion
1 pound chopped beef, ground chuck
1 green pepper, sliced
1 No. 2 can tomatoes

Put raw rice in bottom of 2 quart casserole. Then a layer of 2 cups sliced raw potatoes, then the sliced raw onions. Next a layer of chopped beef, then a layer of sliced green pepper. Lastly the can of tomatoes is poured over all. Season to taste. Bake in a covered casserole at 300 for 2 hours.

Stuffed Cabbage

1/2 pound chopped raw beef
1/3 cup uncooked rice
1/2 teaspoon salt
1 can tomato soup
1/4 teaspoon pepper
Few grains cayenne
Cabbage leaves

Mix beef and rice. Add salt, pepper, and cayenne. Cook cabbage leaves 2 minutes in boiling water to cover. In each leaf put 2 tablespoons mixture and fold leaf to enclose mixture. Simmer 1 hour in condensed tomato soup in covered pan. Serves 4. Can be done in covered casserole 1 hour at 350.

Texas Veal Balls

1 pound chopped veal
1 teaspoon garlic salt
2 tablespoons parsley
1 egg
pepper
1 can mushroom soup
1 teaspoon Kitchen Boquet
2 tablespoons bacon grease

Mix meat with seasonings and egg. Shape into balls. Brown in kitchen boquet and bacon grease. Add can of mushroom soup and let simmer 20 minutes. Serve on noodles.

Swedish Stew

2 pounds chuck beef, cut in pieces
1 large or 2 small carrots, cut up
1 large or 2 small onions
1 large can tomatoes
1 can peas
1 tablespoon bread crumbs
1 tablespoon tapioca
1 teaspoon salt
6 or 8 cloves, whole

Place in layers in closely-covered casserole. Cook for 5 hours at 300. Stir occasionally. Add a little water if needed. The gravy will be brown and thickened.

Salmon Mold

1 can salmon
1 1/2 tablespoons butter
1/2 tablespoon flour
1 teaspoon mustard
1 egg
Salt and pepper
1/2 cup vinegar
3/4 cup milk
1 tablespoon gelatin

Soak gelatin in cold water to cover. Make boiled dressing of flour, butter, mustard, etc. Add gelatin when thick and beat in salmon. Put in mold. Serve on lettuce.

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Breads, Rolls, and Cookies

Panakaku (Finnish Pancakes)

Recipe from Gayle Haslam

1 stick butter
3 eggs
3 cups milk
1/4 cup sugar
1 1/2 cups flour

Heat oven to 350. Melt butter in 13×9 pan while oven is heating. Combine dry ingredients and sift together. Beat eggs and add milk. Gradually add egg and milk mixture to the dry ingredients. Beat with egg beater (not electric beater.) Pour mixture into pan over the melted butter. The butter will come up along the sides and top of batter. Bake at 350 for approximately 45 minutes. Serve hot with syrup and sausage for a hearty breakfast or Sunday supper.

Whoopie Pies

Recipe from Teresa R. Haslam

For the Pie
1/2 cup cocoa
1 1/3 cup shortening
2 1/2 cup sugar
4 eggs
2 cups milk
3 teaspoons vanilla
4 1/2 cups flour
2 1/2 teaspoons cream of tartar
2 teaspoons salt
Filling
6 tablespoons flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups shortening
2 teaspoons vanilla

Make the pies
Cream together first 4 ingredients. Add remaining ingredients and mix well. Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375 for 10-12 minutes. Cool before filling. Makes 18 pies.

Make the filling
Cook together flour and milk over low heat until thick. Cool. Add sugar, shortening and vanilla; beat well. Fill between 2 Whoopie Pies.

Oatmeal Cookies

from Ellen M. Fergerson

3/4 cup shortening, soft
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup sifted flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups oats, uncooked

Place shortening, sugar, egg, water, and vanilla in mixing bowl. Beat thoroughly. Sift together flour, salt, and soda. Add to shortening mixture. Mix well. Blend in oats, then drop by teaspoonfuls on greased cookie sheets. Bakea t 350 for 12-15 minutes.

Missouri Cookies

recipe from Jennie Perking

1 cup milk
2 sticks butter
6 teaspoons cocoa
4 cups sugar
Boil 2 minutes. Add vanilla, 2 cups peanut butter and 7 or 8 cups oatmeal. Drop on waxed paper and let cool.

Pepperidge Farm No-Knead Bread

from Shirley Morong

1 package yeast
1 cup scalded milk
1/4 cup sugar
1/4 cup olil
3 1/4 cup flour
1/2 cup warm water
1 cup scalded milk
1 teaspoon salt
1 beaten egg

Soften yeast in water. Set aside. Add milk to sugar, salt, and oil, and cool. Add egg and 2 cup flour to milk. Add yeast and water, beat 1 minute. Add remaining flour to make thick batter and beat until smooth. Cover and rise double. Stir down and smooth into greased pan. Cover and let rise about 50 minutes. Bake t 375 for 25-35 minutes.

No Cook Bread

recipe from Jayne Hatch

1 tablespoon salt
4 tablespoons shortening
1 cup sugar
2 packages dry yeast
4 cups lukewarm water
10-12 cups flour

Mix in large bowl salt, shortening, sugar, yeast, and water until yeast is dissolved. Add enough flour until able to knead on board. Let rise 1 1/2 hours. Put in pan and let rise again. Preheat oven to 350. Cook 1 hour.

Brown Bread

1 cup all bran
1/2 cup seedless raisins
2 tablespoons melted shortening
1/2 cup molasses
3/4 cup boiling water
1 egg
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix together all bran, raisins, shortening, and molasses in bowl. Add boiling water. Stir until all is blended. Add beaten egg. Mix together flour and baking soda and add to all bran mixture. Stir well. Bake in loaf pan about 45 minutes in 350 oven. Simple and good.

Crumb Cake

2 cups flour
2 teaspoons baking powder
1/2 cup shortening
1 cup sugar
1 teaspoon cinnamon
1 teaspoon butter
1 egg, beaten
7/8 cup milk
With a fork, mix first 4 ingredients until crumbly (flour, baking powder, shortening, sugar.) Take out 1 cup of this and add cinnamon and reserve for topping. To remainder of mixture add the egg and enough of the milk to make 1 cup. Spread this in pan 8x12x2″ which has been well greased and sprinkle the reserved topping over it. Bake 30 minutes at 350.

Date and Nut Bread

1 package dates, cut in quarters
1 1/2 cup boiling water
1 teaspoon baking soda
2 1/4 cup flour
1 1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 egg, beaten
1 tablespoon melted butter
1 small can walnuts, chopped

Let first 3 ingredients stand while preparing others (dates, water, baking soda.) Sift dry ingredients together. Add beaten egg and melted butter. Add date mixture, walnuts, and vanilla. Bake in well greased pan 4x13x2 1/2″ for 80 minutes at 350.

Scotch Short Bread

1 cup butter
1/2 cup confectioner’s sugar
2 cups flour
Blend butter and sugar until creamy. Sift in flour a little at a time. Pat out and shape to suit. Bake in 350 oven until very lightly brown, approximately 10 minutes.

Scones

2 cups sifted flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons shortening (1/2 butter for flavor)
2 eggs
1/3 cup cream
1/2 cup raisins, washed and drained

Sift dry ingredients together and cut in shortening. Add well beaten eggs, cream, and raisins. Mix. Turn out on floured board, pat to 1/2″ thickness. Cut in triangles. Place on cookie sheet, brush with milk and sprinkle with sugar. Bake 12-15 minutes at 450.

Caramel Rolls

2 cups flour
4 tablespoons shortening
2/3 cup milk
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup brown sugar
2 tablespoons butter
1/3 cup chopped nuts

Mix flour, baking powder, and salt. Cut in shortening and slowly add milk. Pat out dough until 1/4″ thick. Spread with 2 tablespoons butter, brown sugar, and nuts. Roll up, cut off in 1/2″ slices. Put melted butter in bottom of muffin pans and put a slice in each place. Bake 20 minutes at 375.

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The second portion of the Lubec Ladies Fire Auxiliary Cookbook will be published tomorrow.