I found the Whiting Sesquicentennial Cookbook (1825-1975) at an estate sale. The cookbook was produced in 1975 for the sesquicentennial of Whiting, Maine. I’ll probably never know how it got to an estate sale in Michigan.
Whiting, known as Plantation 12 or Orangetown in its early history, had a direct connection with Revolutionary War activities around Mackias Bay in 1775 and 1777. Col. John Allan, military commander at Mackias after 1775 was later grated most of Plantation 12 in recongition of his service during the water.
Whiting was incorporated as a town on Feb. 15, 1825, and named for prominent land owner Timothy Whiting, who turned 400 acres of his property over to the town for schools.
Whiting has been designated by the Main State American Revolution Bicentennial Commission as an official bicentennial community.
This is a 9×5 66-page stapled cookbook. My copy is worn, with yellowing on the edges and some pages falling out. The recipes were compiled by the cookbook committee, then handwritten, and illustrations were added.
Whiting Sesquicentennial Cookbook Committee
The cookbook committee would like to thank all the women who have shared their recipes with us and who have made this book possible.
Many thanks to our writers:
Jane Bell
Karen Byer
Lucy Hall
Corice Gardner
Mary Holbrooks
Kim Korthell
Special thanks to Jane Jasper, an eighth grade student at the Whiting Village School, for the cover design and illustrations throughout the book.
Cookbook Committee
Marilyn Corthell – chairman
Corice Gardner
Rebecca Higgins
Grace Jamieson
Ina Look
Pricilla Look
Whiting Sesquicentennial Cookbook Table of Contents
Appetizers, page 4
Beverages page 5
Breads and Doughnuts page 6
Cakes and Frostings page 16
Candy, page 28
Cookies, page 31
Desserts, page 34
Meat and Fish Dishes, page 37
Pickles, page 46
Pies, page 48
Salads and Dressings, page 55
Vegetables, page 63
Whiting Sesquicentennial Cookbook Contributors
Agnes Hutley
Amelia Crosby
Aunt Beckie Gilpatrick
B. Schmidlin
Bernice Gardner
Blanche L. Ackley
Carole Ann Sprague
Carole Ann Wilcox
Cora Estey Bowles
Corice Gardner
Dona J. Mayhew
Doris Colbath
Doris Dwelley
Dorothy Watkins
Edwina Lindsay
Ellie Burns
Elva Bryant
Frances Look
Galdys Forslund
Gen. Dinsmore
Gladys Forslund
Grace Chapman
Grace Dinsmore
Grace Jamieson
Halzel Hall Welch
Hill Family
Ida S. Hall
Ina Look
Irene C. Appleby
Jane Bell
Jane Jasper
Jessie Hall Salisbury
Joan Jasper
Karen Byer
Kate Dinsmore
Katherine Estey Hall
Kim Corthell
Laureetta P. Harrop
Laurie Hall
Lillian Pope
Lillian Tripper
Louise Davis
Lucy Gardner
Lucy Hall
Margaret Calder
Marilyn Corthell
Marjorie Standish
Mary Holbrook
Mildred Bell
Mildred Brown Schrumpf
Mildred Gardner
Mrs. Adelaide Kilton
Mrs. Clair Bohr
Mrs. Joan Welch Portman
Mrs. John Stacey
Mrs. Melvin S. Ackley
Muriel Pottle
Natalie Graham
Nellie Bagley
Nona Small
Patricia Hall
Priscilla Look
Rebecca Crane
Rebecca Higgins
Ruth Foss
Vena McGuine
Vinnie Gilpatrick
Virginia Look
Virginia Munson
Whiting Sesquicentennial Sample Pages
List of Whiting Sesquicentennial Recipes
Yummy Cheese Balk
Double Cheese Dip
Fruit Punch
Instant Hot Cocoa Mix
Anadama Bread
Rhubarb Bread
Carrot Bread
Pumpkin Bread
Johnny Cake
Shredded Wheat Rolls
Biscuits
Blueberry Muffins
Brown Bread
Bran Muffins
Brown Sugar Doughnuts
Edna Hall’s Doughnuts
Blueberry Cake
Crazy Cake
Spice Cake
Amelia’s Applesauce Cake
Molasses Marble Cake
Sponge Gingerbread
Sponge Cake
Pork Cake
Easiest Ever One Egg Cake
Sunshine Cake
Orange Raisin Cake
Walnut Cake with Brown Sugar Frosting
Apple Cream Frosting (aka Apple Snow)
Fluffy White Frosting
Brown Sugar Frosting
Fluffy Frosting
Fluffy Cocoa Frosting
Maine Potato Candy
Fudge
Margaret Blanchard’s Candy
Candy Strawberries
Ranger Cookies
Raisin Cookies
Sour Ceram Cookies
Easy Hermits
Roly Polies
Cookies
Susan Allan Smith’s Christmas Pudding
Grapenut Pudding
Lemon Delicacy
Blueberry Delight
Raspberry and Pineapple Jello Dessert
Pork Stew with Dumplings
Baked Chicken Sandwich
Clam on Chicken Batter
Dinner In A Dish
Clam Scallops
Quiche Lorraine
Clam Pie
Fish Souffle
Finnan Haddie Casserole
Green Relish
Dutch Salad (Mustard Pickles)
Pickled Beets
Pie Pastry
Mock Cherry Pie
Georgia Pecan Pie
Sour Cream Pie
Rhubard Custard Pie
Graham Cracker Macaroon Pie
Easy Strawberry Pie
Shoo Fly Pie
Grapenut Mincemeat
Mincemeat
Lettie Bagley’s Butter Pie
Make Ahead Cold Slaw
Ambrosia Fruit Salad
Orange-Carrot Salad
Salad
Bean Salad
Orange Cranberry Salad
Aunt Kate Beleas Salad Dressing
Square Meal Salad
Fruit Salad Dressing
Salad Dressing
Summer Squash Souffle
Potato and Cheese Puffs
Yummy Cheese Ball
1 8-ounce package cream cheese
1 5-ounce jar of Old English cheese
3-4 ounces roquefort cheese
1/2 teaspoon worcestershire sauce
1/2 teaspoon onion, grated
1/4 cup walnuts, chopped
Soften an dmix cheeses and seasonings. Roll into a ball. Chill and roll in nuts.
Recipe from Gladys Forslund
Double Cheese Dip
1/3 cup roquefort or blue cheese
8 ounce cream cheese
1 tablespoon parsley, chopped
2 tablespoons green onions, chopped
1 dash cayenne pepper
1 dash worcestershire sauce
2 heaping tablespoons mayonnaise
4 level tablespoons sour ceam
1/4 teaspoon horseradish
salt, to taste
Cream cheeses together and add seasonings. Do not refrigerate.
Recipe from Gladys Forslund
Fruit Punch
1 12-ounce can frozen orange juice
1 6-ounce can frozen lemonade
1 No.3 cylinder pineapple juice
1 quart gingerale
1/4 cup lime juice
Dilute orange juice and lemonade according to directions on the can. Add pineapple juice, gingerale, and lime juice. Serve over ice cubes.
Notes
Recipe from Corice Gardner
Can use more lime juice if desired.
Needs no sugar.
This amount serves 25-30 people.
Instant Hot Cocoa Mix
1 8-quart box dry milk
4 tablespoons cocoa
1 1-pound box Quik
8 ounce jar coffee creamer
1 1-pound box confectioner’s sugar
Use 1/4 cup of mix per cup of hot cocoa. Fill cup with hot water. Makes over a gallon jar of dry, instant cocoa mix. Much less expensive than the individual packages of instant cocoa.
Recipe from Carole Ann Sprague
Anadama Bread
2 cups boiling water
1/2 cup corn meal
2 tablespoons shortening
1/2 cup molasses
1 teaspoon salt
2 yeast cakes
1/2 cup water
1 teaspoon sugar
5 cups flour
Pour boiling water over corn meal. Add shortening, molasses, salt, and mix well.
While that is cooling, dissolve yeast cakes in warm water mixed with sugar. This makes yeast work faster.
Add this to other mixture with 5 or more cups of flour as needed.
Let rise, cut down. Let rise again. Shape into loaves. Raise. Bake about an hour at 375.
Recipe from Lillian Rye.
Rhubarb Bread
For the bread
1 1/2 cups light brown sugar
2/3 cups crisco oil
1 cup buttermilk
2 teaspoons vanilla
2 1/2 cups flour
1 egg
1 teaspoon salt
1 teaspoon soda
1 1/2 cups rhubarb, thinly sliced
1/2 cup nuts, chopped
For the topping
1/3 cup sugar
1 tablespoon oleo
Mix brown sugar, oil, and egg in one bowl.
Mix buttermilk, soda, and vanilla in another.
Combine the two and mix well. Add flour and salt, mix again.
Fold in rhubarb and nuts and put in two bread pans.
Combine sugar and oleo for topping and sprinkle on top.
Bake at 325 for about 55 minutes.
Recipes from Louise Davis.
Carrot Bread
2/3 cup cooking oil
1 cup sugar
1 1/2 cup flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
1 cup carrot, grated
1/2 cup nuts, chopped
Dissolve sugar in oil.
Sift together flour, soda, baking powder, salt, cinnamon, and add to sugar oil mixture.
Add one egg at a time. Beat well until smooth.
Add carrots, nuts, and vanilla.
Bake in a greased loaf pan at 350 for one hour.
Recipe from Laurie Hall.
Pumpkin Bread
4 eggs
2 cups sugar
1 can pumpkin
3 cups flour
1 1/4 cup cooking oil
2 teaspoons soda
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup nuts
1 cup raisins
Sift flour with soda, salt, baking powder, and cinnamon. Add nuts and rasisins.
Beat together sugar, oil, pumpkin, and eggs.
Mix dry ingredients together with wet ingredients. Pour into loaf pans 2/3 full and let rise for 20 minutes.
Bake at 350 at least one hour and 20 minutes.
Notes
Dress up for company: 1/2 cup confectioner’s sugar and one tablespoon cream or fruit juice. Mix well and pour over hot bread.
Recipe from Corice Gardner
Johnny Cake
1 egg
1 tablespoon sugar
1 tablespoon ceram
3 cups corn meal
1 cup flour
2 cups sour milk
1 teaspoon soda
1 teaspoon salt
Mix and bake in a moderate oven.
Recipe from Mrs. Melvin S. Ackley
Shredded Wheat Rolls
2 shredded wheat biscuits
1/4 cup molasses
1 tablespoon shortening
1 teaspoon salt
1/2 cup all bran
1 yeast cake
Mix shredded wehat, molasses, shortening, and salt in large bowl. Pour 2 cups boiling water over.
When lukewarm, add yeast, All Bran, and enough flour to be able to handle it.
Let rise. Punch down and knead. Shape into biscuits and allow to rise.
Bake in 325 oven till brown.
Recipe from Grace Dinsmore.
Biscuits
2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
Sift dry ingredients together. Cut in the shortening until it looks like corn meal.
Stir in milk and knead gently for a few minutes.
Bake in 425 ove for 8-10 minutes, depending on size.
Recipe from Katherine Estey Hall.
Blueberry Muffins
1/2 cup shortening
1 1/4 cup sugar
2 eggs
3 cups flour
3/4 cup milk
2 cups blueberries
3 teaspoons baking powder
1/4 teaspoon salt
Bake 20 to 25 minutes at 425. Makes 1 1/2 dozen.
Recipe from Rebecca Crane.
Brown Bread
1 cup wheat flour
2 cups white flour
3 cups buttermilk
1 cup molasses
3 teaspoons baking soda
Steam for three hours.
Recipe from Lucy Hall.
Bran Muffins
2 cups nabisco bran
2 cups boiling water
1 cup shortening
5 cups flour, sifted
2 cups sugar
1 teaspoon salt
4 eggs, beaten
5 teaspoons baking powder
1 quart buttermilk
4 cups kellogg’s all-bran
Soak Nabisco Bran in boiling water.
In separate bowl, cream shortening and sugar. Add eggs.
Sift dry ingredients together, then add to creamed shortening. Add both Brans.
Grease muffin tins. Fill 1/2 full with batter. Bake at 400 for 20 minutes.
Batter will keep 5 weeks, covered, refrigerated.
Recipe from Gladys Forslund.
These cereals were often served for breakfast or Sunday night supper on the Hill Farm in the 1800’s. Pop some corn (most families raised a patch of their own and dried it.) Serve with sugar and cream.
Recipe from the Hill Family.
Brown Sugar Doughnuts
2 eggs, lightly beaten
1 1/2 cups brown sugar, packed firm
1 teaspoon salt
2 teaspoons vanilla
2 tablespoons shortening
2 teaspoons cream of tartar
2 teaspoon soda
1 cup sour milk
1/2 cup walnuts, chopped
Flour to make soft, roll in sugar.
Recipe from Agnes Huntley
Edna Hall’s Doughnuts
2 cups sugar
3 eggs
2 teaspoons soda
4 teaspoons cream of tartar
1 teaspoon salt
nutmeg
8 teaspoons fat
Mix all this with electric mixer. Then add 2 cups milk and flour to roll soft.
Blueberry Cake
This blueberry cake is generally served as a hot bread with a meal!
1/4 cup butter
3/4 cup sugar
1 egg
1 cup berries
1 1/4 cup flour
1/2 cup sour milk
1/4 cup soda
Grease 9″ square pan an dline with waxed paper. Preheat oven to 350.
Cream butter and sugar. Beat egg well and add.
Sift flour with soda. Add alternately with milk. Mix well.
Pour dough in pan, and pour berries over the cake, gently pushing them in. Bake at 350 until done, approximately 30 minutes.
Turn out onto rack and remove wax paper from bottom of cake. Is bet served hot with butter.
Note:
Pour the berries over the top and pushing them in helps keep the berries from all settling to the bottom of the cake.
Recipe from Cora Estey Bowles.
Crazy Cake
1 1/2 cup flour, sifted
1 cup sugar
3 tablespoons cocoa
1 teaspoon soda
1/2 teaspoon salt
6 tablespoons cooking oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water
Preheat oven to 350.
Sift flour, sugar, cocoa, soda, and salt into an ungreased 8x8x8 pan.
Make 3 depressions in corners. In one corner put the cooking oil. In another corner put the vnailla. And in another corner, put the vinegar.
Pour cold water over all and stir with fork to evenly blend. Bake in 350 oven for 35-40 minutes. Cool in pan.
Recipe from Irene C. Appleby
Spice Cake
2 1/4 cup flour
1 cup sugar
3/4 cup brown sugar
1/2 cup shortening
1 cup sour milk
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon soda
3 eggs
cinnamon
cloves
Beat sour milk and eggs 3 minutes. Add other ingredients. Bake in moderate oven.
Recipe from Virginia Munson.
Amelia’s Applesauce Cake
2 1/2 cup all purpose flour
1/4 teaspoon baking powder
1/2 cup shortening, softened
3/4 teaspoon cinnamon
1/2 teaspoon soda
2 cups sugar
1/2 teaspoon cloves
1/2 teaspoon all spice
1/2 cup water
1 1/2 teaspoon salt
1/2 cup walnuts, finely chopped
1/2 cup raisins, finely chopped
1 1/2 cup unsweetened applesauce
2 eggs
Mix flour, baking powder, shortening, cinnamon, soda, sugar, cloves, allspice, water, and salt together in a large mixing bowl.
Add nuts and raisins. Mix well.
Add applesauce and eggs. Mix well. Bake in a loaf pan at 350 approximately 50 minutes or until cake tester inserted in center comes out clean.
Recipe from Amelia Crosby.
Molasses Marble Cake
White part
4 egg whites
1/3 cup butter
1 1/4 cup sugar
1/2 cup sweet milk
2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon soda
1 teaspoon vanilla
Dark part
4 egg yolks
3/4 cup brown sugar
1/2 cup molasses
1/3 cup butter
2 cups flour
1/2 cup sour cream
1 teaspoon soda
1/2 teaspoon cream of tartar
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
Drop the light and dark mixtures in spots in two loaf pans 9x5x2 1/2. Bake in 350 oven for about one hour.
Recipe from the Hill family.
Sponge Gingerbread
1/4 cup sugar
1/4 cup shortening
1/2 teaspoon salt
vanilla, if desired
1 teaspoon soda
1/2 cup molasses
1 teaspoon ginger
1 egg
1 1/4 cup flour
Dissolve soda in 1/2 cup hot water and set aside.
Break egg into bowl and blend in sugar, molasses, shortening, salt, and ginger. Add the soda.
Bake in 8×8 pan in medium oven for 25 minutes.
Recipe from Jessie Hall Salisbury
Sponge Cake
4 eggs, beaten
salt
2 cups sugar
1 cup flour
1 cup flour
1 teaspoon cream of tartar
Vanilla
Lemon
1/2 teaspoon soda
1 cup boiling milk
Beat eggs lightly with salt and sugar. Beat in one cup of flour.
Add 1 cup flour with cream of tartar, vanilla, lemon, and soda. Beat well.
Add boiling water to mixture.
Bake in tube pan for 3/4 hour at 350. Try with toothpick.
Recipe from Kate Dinsmore.
Pork Cake
This is a rich and moist cake, and really very fine – good for a wedding cake.
1 pound fat pork, rind removed
1 pint boiling water
1 cup molasses
1 1/2 teaspoon soda
3 eggs, lightly beaten
2 cups sugar
2 pounds raisins, chopped
2 pounds currants, chopped
1 1/2 pound citron, thinly sliced
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
5 cups flour
Finely chop pork. Pour boiling water over the pork and let it cool.
When cooled, add remaining ingredients.
This cake should be baked in 3 large bread pans for 3 hours in a very slow oven, about 300. When cool, wrap in waxed paper and store in a stone jar.
Recipe from Doris Dwelley
Walnut Cake with Brown Sugar Frosting
This recipe is almost 100 years old and has always been put together in this order.
For the cake
1/2 cup butter
1 cup sugar
2 egg, divided
1 cup flour
1/2 cup milk, divided.
1/2 cup all-purpose flour, sifted
1/2 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspooon vanilla
1 cup nut meats, finely chopped
For the frosting
1 cup brown sugar, firmly packed
2 tablespoons boiling water
1 egg white stiffly beaten
1/2 teaspoon vanilla
Bake the cake
Preheat oven (no temperature is given.) Grease and flour an 8×8 or tube pan.
Cream butter and sugar. Add 1 egg and beat for 3 minutes.
Mix in 1 cup flour, then 1/4 cup milk. Beat in the remaining egg, then 1/4 cup milk.
Mix and sift together 1/2 cup flour, soda, cream of tartar, and salt. Add to batter.
Stir in vanilla and nut meats.
Pour into prepared pan. Bake about 50 minutes. Cool in pan for 10 minutes; remove and cool on rack. Frost with Brown Sugar Frosting.
For the frosting
Cook brown sugar and water for 2 1/2 minutes after it starts to boil; do not stir after the syrup comes to boil.
Pour the syrup slowly over beaten egg white, beating all the while. Add the vanilla.
When the frosting holds shape, spread on cake. Sprinkle cake with chopped walnut meats.
Recipe from Mildred Brown Schrumpf.
Apple Cream Frosting (aka Aunt Peggy’s Apple Snow)
There is a handwritten note on this recipe that says “This is Aunt Peggy’s Apple Snow.”
1 cup sugar
2 egg whites, well beaten
2 apples, grated
Mix all together. Beat until you can turn dish upside down. Flavor with vanilla.
Recipe from Priscilla Look
Four Frostings: White, Brown, Fluffy, Cocoa
Fluffy White Frosting
2 egg whites
3/4 cup sugar
1/3 cup light corn syrup
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
Combine egg whites, sugar, corn syrup, water, cream of tartar, and salt in top of double boiler. Cook over rapidly boiling water, beating with rotary beater or electric mixture until it stands in peaks. Remove from heat and add vanilla or other flavoring. Continue beating until thick enough to spread. Recipe from Lucy Gardner
Brown Sugar Frosting
1 cup brown sugar
1 cup white sugar
1 cup cream
1 teaspoon vanilla
Boil brown sugar, white sugar, and cream 15 minutes. Beat until cool. Add vanilla and a small piece of butter. Recipe from Ina Look
Fluffy Frosting
4 tablespooons flour
1 cup milk
1 cup sugar
1 cup crisco
2 teaspoons vanilla
Boil flour and milk until thick. Put in small mixing bowl. Mix until cold. Add remaining ingredients. Beat at least 5 minutes at high speed until fluffy. Recipe from Doris Colbath
Fluffy Cocoa Frosting
3/4 cup hershey’s cocoa
4 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla
1/2 cup evaporated milk
Mix cocoa and sugar. Cream part of sugar mixture with butter. Blend in vanilla and half of the milk. Add remaining cocoa sugar mixture and blend well. Add remaining milk and beat to desired spread consistency. Will fill and frost 2 9-inch layers. Recipe from Laurie Hall
Maine Potato Candy
3/4 cup cold mashed potatoes
4 cups confectioners’ sugar
4 cups coconut, shredded
1 1/2 teaspoon vanilla
1/8 teaspoon salt
4 squares baking chocolate
Combine potato and confectioners’ sugar until well mixed. Add coconut, salt, and and vanilla. Blend well.
Press into a 9×13 pan until candy will be about 1/2″ thick.
Melt chocolate over hot not boiling water. Pour in a thin even layer over surface of candy.
Cool until chocolate has hardened and candy is firm.
Recipe from Louise Davis
Fudge (Yum!)
1 large package chocolate chips
3 squares chocolate, chopped
2 tablespoons marshmallow fluff
1 1/2 cup nuts, chopped
1/3 cup peanut butter
2 teaspoons vnailla
5 cups sugar
1 can evaporated milk
1 1/2 cube oleo/margarine/butter
Mix chocolate chips, chopped chocolate, marshmallow fluff, nuts, peanut butter, and vanilla in large pan. Set aside.
Boil sugar, evaporated milk, and oleo until 240 on candy thermometer. Pour over reserved chocolate mixture and beat.
Makes a 9×13 pan. May be halved.
Recipe from Joan Jasper.
Margaret Blanchard’s Candy
She brought this recipe with her from Scotland
2 cups sugar
8 ounces buttermilk
Butter, size of an egg
Vanilla or peppermint
Use a heavy saucepan. Don’t stir while cooking.
Cook to hardcrack (290) or until brittle in cold water.
Add vanilla or peppermint and quickly pour into a buttered pan. Break itno pieces as you would peanut brittle.
Recipe from Hill Family.
Candy Strawberries
6 ounces strawberry gelatin
1 cup pecans, ground
1 cup coconut, flaked
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla
Red decoration sugar
Almonds, blanched and sliced
Combine gelain, pecans, and coconut. Stir in milk and vanilla. Mix well. Chill one hour.
Shape into strawberries. Roll in red sugar. If you wish, tint sliced almonds with green food coloring and insert in tops of berries to form leaves.
Makes 1 pound 3 ounces.
Recipe from Mrs. Adelaide Kilton
Ranger Cookies
1/2 cup oleo, melted
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 cup flour
1 cup rolled oats
1 cup corn flakes or rice krispies
1/2 cup coconut
1/2 teaspoon soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon vanilla
Shape into balls and press flat with fork. Bake 10 minutes in 400 oven.
Recipe from Mary Holbrook
Raisin Cookies
1/2 package seedless raisins
1 cup water
1 cup shortening
2 cups sugar
3 eggs
4 cups flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon vanilla
1 cup nut meats
1 1/2 teaspoon cinnamon
Combine raisins and water; boil for 4 minutes and cool.
Cream shortening, sugar, and eggs. Beat well. Add vanilla and raisin mixture. Then other ingredients. Chill.
Drop on cookie sheet. Baket 15 minutes at 375.
Recipe from Hill Family.
Sour Cream Cookies
1 egg
1 cup sugar
1/2 cup butter
1 cup sour cream
1 teaspoon soda
Flour for soft dough
Nutmeg
Salt
Vanilla
Recipe from Aunt Beckie Gilpatrick (from cook book of Mildred Bell.)
Easy Hermits
1 1/2 cups brown sugar
2 tablespoons sour milk
1/2 cup lard
2 eggs
1/2 package raisins, ground
1 teaspoon cinnamon
1 teaspoon soda
2 1/2 cups flour
Mix and put in a greased cookie sheet using a wet spatula. Bake in 350 oven.
Cut as desired while hot.
Dates or figs may be used instead of raisins. Also lemon, orange, citron peel or cherries.
Recipe from Mildred Gardner.
Roly Polies (Cookies)
Cookie
1 or 2 eggs
1 heaping cup sugar
1 cup sour cream
1/2 cup sour milk
Flour to roll
1 teaspoon soda
1 teaspoon salt
1 teaspoon flavoring
Filling
4 tablespoons sugar
2 tablespoons cocoa
Milk to make a paste
vanilla
Roll dough, spread with mixture, and roll like a jelly roll. Slice and bake in 350 oven about 15 minutes.
Note
A mixture of cinnamon and sugar sprinkled on dough is good also.
Recipe from Blanche L. Ackley
Cookies
3/4 cup shortening
1 cup sugar
1 egg
4 tablespoons molasses
1 1/2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 cup rolled oats
Fashion in small balls and put on cookie sheet. Bake till light brown.
Recipe from Frances Look
Susan Allan Smith’s Christmas Pudding
1 egg
1 cup molasses
2/3 cup butter
2 teaspoons soda
1 teaspoon salt 3 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon cloves
2 cups sour milk
1 cup raisins
Hard sauce
1/2 cup butter, creamed
1 cup sugar
1 teaspoon vanilla
Steam about 3 hours in 3-pound coffee cans. Serve with hard sauce.
For the hard sauce, use more or less sugar, or as much as it will take.
Recipe from Edwina Lindsay
Grapenut Pudding
1 quart milk
1 cup grapenuts
3/4 cup ugar
2 eggs
1 pinch salt
Cook about 1 hour. In 1/2 hour take out and stir. bake at 350.
Recipe from Priscilla Look
Lemon Delicacy
2 eggs, separated
3/4 cup sugar
2 tablespoons flour
1 lemon, juiced and grated
Beat egg yolks well with sugar and flour. Add lemon juice. Fold in stiffy beaten egg whites.
Bake in casserole about 3/4 hour in 325 oven.
Recipe from Dona J. Mayhew.
Blueberry Delight
1 1/2 sticks oleo
1 cup brown sugar
1 1/2 cups flour
1 dash salt
1 cup nuts, chopped
8 ounce cream cheese, softened
1 package cool whip
1 cup sugar
1 can blueberry pie filling
Combine oleo with brown sugar. Add flour, salt, and nuts. Press into 13×9 pan and bake at 350 for 15 minutes. Cool thoroughly.
Beat cream cheese, cool whip, and sugar together. Spread over cooled crust. Top with blueberry pie filling.
Recipe from Grace Jamison.
A handwritten note adds: Had at Ruth & Perry shindig. Good.
Raspberry and Pineapple Jello Dessert
1 cup sugar
1/2 cup margarine
1 small can crushed pineapple
2 egg yolks, divided
1/2 cup walnuts, chopped
Graham crackers
2 packaged red jello
Whipped cream
Mix together sugar and margarine. Add pineapple, egg yolks, and walnuts.
Fold in whites, beaten stiff. Mix together and spread on top of graham crackers in 13×8 disk.
Pour on top of this red jellow, half solid. Cover with whole graham crackers.
Refrigerate, serve with whipped cream.
Recipe from Ellie Burns.
Pork Stew with Dumplings
1/4 pound salt pork
Vegetables
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
Milk
Fry out salt pork.
Add the amount of vegetables desired. Potatoes, turnips, carrots, parsnips, onions, and celery.
Cover with water to make medium thick stew, salt, and a little pepper to taste. Dumplings add to the flavor of the stew.
For the dumplings, mix together flour, baking powder, and salt with milk enough to make a soft dough. Drop by spoonfull into hot stew. Cover and cook 20 minutes.
Recipe from Gen. Dinsmore
Baked Chicken Sandwich
Filling
2 cups chicken, cut up
1 can cream of mushroom soup
1 can Franco American chicken gravy
2 tablespoons pimiento, chopped
2 tablespoons onion, mi nced
1 can water chestnuts, sliced
Sandwich
4 eggs
2 tablespoons milk
Potato chips, crushed
20 slices bread
Sauce
1 8-ounce package cream cheese
1 stick margarine
Make the filling
Mix chicken, mushroom soup, chicken gravy, pimiento, onion, and water chestnuts together.
Make 10 sandwiches. Place on cookie sheet. Place cookie sheet into freezer. When frozen hard, place in plastic bags in freezer until ready to use. Wrap each of the plastic bags in foil, using them as needed.
Cook sandwiches
When ready, beat eggs and milk. Dip each frozen sandwich in mixture, then in crushed potato chips. Place on cookie sheet, bak at 300 for one hour.
Make the sauce
Heat cream cheese with margarine in top of double boiler. Add bit of milk to make right consistency. Spoon small amount on each hot sandwich.
Recipe from Marjorie Standish
Clam or Chicken Batter
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
1 cup flour
3/4 cup milk
1 heaping teaspoon baking powder
Recipe from Bernice Gardner
Dinner In A Dish
2 tablespoons shortening
1 small onion, chopped
1 green pepper, sliced
1/2 pound hamburger
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 can whole kernel corn
2 tomatoes, sliced
1/2 cup bread crumbs
Saute pepper and onion in oil for 3 minutes.
Add meat and seasonings and remove from heat. Stir in egg.
Put 1/2 cup corn into baking dish, then half meat mixture.
Next add layer of tomatoes.
Repeat layers.
Cover last layer of tomatoes with crumbs and dot with butter.
Bake at 374 for 45 minutes.
This can be doubled or tripled depending on number served. Very easy and can be done ahead. Lauretta P. Harrop.
Clam Scallop
1 heaping cup bread crmbs
1 cup clams, minced
soda cracker crumbs
2 eggs, beaten lightly
1 cup liquid
1/2 cup milk, add enough clam liquid to make it 1 cup
1 can mushroom soup
1/2 cup margarine
Beat egg lightly, add soup and stir. Add bread crumbs and stir. Add clams and butter.
Grease casserole and put in ingredients. Bake at 350 for 1 hour.
Recipe from Grace Jamieson.
Quiche Lorraine
Saute diced ham in butter to brown slightly. Prepare crust for a 9″ pie shell for 8 minutes at 400 to set it.
Press pieces of ham into shell.
Beat 5 eggs, 3 to 3 1/2 cups heavy cream (or 1/2 cream and 1/2 cup milk), 1 teaspoon salt, a pinch of pepper, and a pinch of nutmeg in a mixing bowl. Beat all up then pour into the pie shell.
Dot with 3 to 4 teaspoons of butter.
Set in upper 1/3 of oven 25 to 30 minute until puffed and brown.
Let stand a few minutes before serving.
Recipe from Mrs. Joan Welch Portman
Clam Pie
1 quart clams shucked
1 cup onion, sliced
2 quarts potatoes, sliced
2 tablespoons flour
1/4 stick oleo
salt and pepper
pie crust or biscuits
Grease casserole and place layer of potatoes on bottom. Then layer of clams, then layer of sliced onion. Dot with butter, dust with flour, and season with salt and pepper.
Repeat layering ingredients until all are used. Have a layer of potatoes on top. Add water until you can see it through top layer.
Cover and bake 45 minutes at 325. Then place pie crust or biscuits on top. Bake 12 minutes at 450.
Recipe from Ruth Foss.
Fish Souffle
Souffle
2 1/2 cups soft bread crumbs (use inside of loaf)
2 cups milk, scalded
1 tablespoon butter
salt and pepper
1/2 onion, grated
4 egg whites
2 cups fish, chopped (raw haddock)
Sauce
2 tablespoons butter
2 tablespoons flour
2 cups milk
4 egg yolks, beaten
green peppers, optional
nuts, optional
Prepare and bake the souffle
Soak crumbs in scalded milk. Add butter, salt, pepper, onion, and fish, then cool.
Add stiffly beaten egg whites. Put in buttered casserole set in pan of water and bake in moderate oven for a little more than an hour. Serve hot with sauce.
Make the sauce
Mix and cook adding the egg yolks after sauce is cooked. Return to fire and reheat.
Recipe from Ina Look.
Finnan Haddie Casserole
1 1/2 pounds finnan haddie
1 1/2 cups rice, cooked
1 can cheese soup
1 cup milk
American cheese, grated
buttered crumbs
Place fish in a large saucepan. Cover with cold milk and let soak for 1 hour.
Place on heat and simmer until fish flakes. Pour off milk (it’s too salty to use.)
Pick over fish to find any bones, but leaving fish in as big flakes as possible.
Mix the fish lightly with cooked rise and soup diluted with milk. Put in large, buttered casserole dish. Grate American cheese over top. Top with buttered crumb. Bake at 350 for 30 minutes.
Recipe from B. Schmidlin.
Green Relish
4 cups onion, coarsely ground
4 cups cabbage, coarsely ground
4 cups green tomatoes, coarsely ground
12 green peppers
6 sweet red peppers
1/2 cup salt
4 cups vinegar
2 cups water
1 1/2 teaspoon tumeric
2 tablespoons mustard
1 tablespoon celery seed
4 1/2 cups sugar
Mix onion, cabbage, tomatoes, green peppers, and sweet peppers together. Sprinkle with salt and mix again. Let stand overnight. Drain and rinse.
Mix vinegar, water, tumeric, mustard, celery seed, and sugar. Heat to boiling point. Seal in hot jars. Makes about 8 quarts.
Recipe from Lillian Tripper.
Dutch Salad (aka Mustard Pickles)
2 quarts cucumbers, cut
1 red pepper
2 quarts green tomatoes
1 small cabbage
1 cauliflower
1 quart button onions
1 large green pepper
3 1/2 cups sugar
1 teaspooon tumeric powder
1 1/2 cups flour
1 quart vinegar
8 teaspoons dry mustard
1 quart water
Cook cucumbers, red peppers, green tomatoes, cabbage, cauliflower, button onion, and green pepper in salt water until tender. Drain.
Cook remaining ingredients and pour over drained vegetables. Put in jars and seal.
Recipe from the Drew-Ackley-Holmes Families.
Pickled Beets
Cook beets. Put in cold water to slip off outside. Slice or cut and pack in jars.
Syrup: 3 pints vinegar, 1 pint water, 1 cup sugar, 1 tablespoon salt.
Cook the syrup and while hot, pour into jars of cut beets. Seal while hot.
Recipe from Lucy Gardner.
Pie Pastry
5 cups flour
1 pound lard
1 tablespoon salt
2 tablespoons vinegar
1 egg
Put vinegar and egg in measuring cup and fill with water to 1 cup.
Cut in large with salt and flour. Add remaining ingredients and mix together. Store in tightly covered container in refrigerator
Recipe from Vinnie Gilpatrick.
Mock Cherry Pie
1 1/2 cups cranberries, halved
3/4 cup raisins, chopped
2/3 cup sugar
5 ounces water
1 tablespoon flour
Cook filling until it thickens and cranberries soften, about 10 minutes. Cool. Use a lathe or plain crust. Bake in 425 oven.
Recipe from Dorothy Watkins.
Georgia Pecan Pie
1 9″ unbaked pie shell
1 cup dark corn syryp
1/2 cup sugar
3 tablespoons flour
3 tablespoons margarine
3 eggs, well beaten
1 cup pecan halves
1 teaspoon vanilla
Blend flour and sugar. Add syrup and heat until boiling. Remove from heat and add margarine.
Stir hot mixture into eggs, a little at a time.
Add pecan meats and vanilla.
Sprinkle bottom of pastry with a very little flour and sugar mixed. Fill with mixture.
Bake in 325 oven 40 to 50 minutes.
Notes.
A richer pie may be made by using 1 cup sugar and 1/2 cup dark corn syrup.
Recipe from Corice Gardner.
Sour Cream Pie
3 eggs
1 cup sour cream
3/4 cup sugar
1/4 teaspoon spices
1/2 teaspoon salt
Separate eggs. Beat yolks until lemon colored. Add other ingredients and mix well.
Bake in one crust until set, 350 oven. Cool slightly and cover with meringue. Bake until golden brown.
Recipe from Ida S. Hall.
Rhubard Custard Pie
2 eggs
2 tablespoons flour
1 1/2 cups sugar
1/2 teaspoon nutmeg
3 cups rhubarb, cut up
Beat eggs till lemon covered. Add milk.
Mix all dry ingredients together and add rhubarb.
Bake in 2 crusts – 400 oven – 50 to 60 minutes.
Recipe from Nona Small.
Graham Cracker Macaroon Pie
1 cup graham cracker crumbs
1/2 teaspoon salt
1 cup sugar
3 eggs, separated
1/4 cup walnuts
1 tablespoon almond extract
1 teaspoon vanilla
Separate eggs and beat well. Add 1/2 cup sugar to yolks and 1/2 cup sugar to whites.
To yolks add graham cracker crumbs, nuts, salt, almond, and vanilla. Beat well. Add egg whites to this, folding in gently.
Pour in a well-greased pie plate. Bake at 350 for 25-30 minutes. Serve with whipped cream or best with vanilla ice cream.
Recipe from Marilyn Corthell.
Easy Strawberry Pie
1 can sweetened condensed milk
1/2 cup lemon juice
1 large package frozen strawberries
1 small can crushed pineapple, drained
1 large container cool whip
1 cup pecans chopped
1 graham cracker crust
In a large bowl, combine milk and lemon juice.
In another bowl, combine strawberries, and pineapple.
To the first bowl mixture (milk and lemon juice,) add cool whip. Fold in fruit and nuts.
Place mixture in graham cracker crust. Keep in the refrigerator over night. One can serve it with whipped cream and whole strawberries on top. Makes 2 8″ pies.
Recipe from Hazel Hall Welch.
Shoo Fly Pie
1 1/4 cups shortening
1 1/2 cups flour
1 cup brown sugar
1 egg
3/4 cup hot water
3/4 teaspoon baking soda
1 cup molasses
1 unbaked pie shell
Mix shortening, flour, and brown sugar to make crumbs. Set aside.
Add together egg, water, soda, and molasses. Stir well in bowl.
Place a few of the crumbs in the bottom of an unbaked shell. Pour the liquid in the pie shell and add the rest of the crumbs gently by hand.
Bake in a 400 oven for 15 minutes, then 30 minutes at 350.
Recipe from Mrs. Clair Bohr.
Grapenut Mincemeat
4 cups apples, chopepd
1 cup coffee
1 cup grapenuts
1 1/2 cups sugar
1/2 cup mild vinegar
1/2 cup molasses
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
Mix together. Add rasisins. I add hamburg, but recipe does not require.
Recipe from Grace Jamieson
Mince Meat
3 cups meat
1 pound raisins
1 pound pork or suet
8 cups apples
4 cups sugar
1 cup molasses
1 cup coffee
1/2 cup vinegar
2 tablespoons salt
2 teaspoons cloves
2 teaspoons nutmeg
2 teaspoons cinnamon
Grind ingredients. Cook until done. Put in jars while hot and seal. One batch makes 4 quarts.
Recipe from Virginia Look.
Lettie Bagley’s Butter Pie
1 cup sugar
1/4 cup butter
2 rounded tablespoons flour
2 eggs
2 cups milk
salt
vanilla
1 pie crust
Cream sugar and flour mixture until very soft with butter.
Add the eggs beaten with the milk. Add salt and vanilla.
Bake in a single crust at 400 for 20 minutes, then at 350 for about 30 minutes.
Recipe from Gladys Forslund
Fix Ahead Cole Slaw
3 pounds cabbage, ground
1 green pepper, ground
2 white onions, ground
2 cups sugar
1 cup salad oil
1 cup cider vinegar
2 teaspoons salt
1 teaspoon celery seed
Combine cabbage, peppers, onions, and sugar. Mix well.
Put vinegar, oil, celery seed, and salt in a saucepan. Bring to a hard boil. Pour over the cabbage. Stir well.
Store in refrig in air tight container. Let stand at least three days. The flavor improves as it stands.
This is very good when first made, too. Keeps in refrig 3-4 weeks.
Recipe from Grace Chapman.
Ambrosia Fruit Salad
1 pint sour cream
1 2-ounce can pineapple chunks, drained
1 11-ounce can mandarin oranges, drained
2 cups tiny marshamallows
1 cup shredded coconut
1 small package cream cheese
Nuts, optional
Cherries, optional
Save a small amount of coconut, pineapple, and orange for decoration.
Place remaining ingredients in bowl. Stir occasionally until marshamallows are soft.
Place in serving bowl. Decorate wtih pineapple and orange sections. Sprinkle with coconut.
Can be served as a dessert if made without cream cheese.
Recipe from Mrs. John Stacey
Orange-Carrot Salad
1 small package orange jello
1/2 cup boiling water
1 small package cream cheese
1/2 cup orange juice
1/2 cup mandarin orange juice
1 can mandarin oranges
1 large carrot, grated
1 cup cool whip
Dissolve jello in boiling water. Add cream cheese stir in.
Add juices and sit to gel.
When sit add oranges, carrots, and fold in 1 cup cool whip.
Recipe from Patricia Hall.
Lime Salad
1 small can crushed pineapple
1 cake cream cheese
1 box lime jello
3/4 pint boiling water
1/2 cup marshmallows, diced
1/3 cup mayonnaise
2/3 cup whipped cream
Dissolve jello in hot water. When slightly cool, add cheese and marshmallows.
Let stand until slightly congealed.
Add pineapple and mayonnaise, and fold in stiffly beaten cream.
Pour into mold or tray. May be frozen.
Recipe from Carole Ann Wilcox.
Three Bean Salad
1 can wax beans, drained
1 can green beans, drained
1 can kidney beans, drained
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup olive oil
1/2 cup vinegar
3/4 cup sugar
1/2 teaspoon pepper
1 teaspoon salt
1/4 teaspoon garlic salt
Combine beans, pepper, and onion in serving bowl.
Combine remaining ingredients. Pour over beans, and let stand overnight in refrigerator.
Recipe from Natalie Graham
Orange Cranberry Salad
1 1/2 cup cranberries
1 orange, juice and rind
1 cup sugar
2 teaspoons warm water
1 package unflavored gelatin
1 cup hot water
Put cranberries and orange through food chopper. Add sugar and warm water, and let stand one hour.
Dissolve gelatin in hot water. Cool 1 hour. Add all together. Mold and chill.
Recipe from Muriel Pottle.
Aunt Kate Beleas Salad Dressing
1/2 cup vinegar
1/2 cup water
4 eggs, well beaten
7 tablespoons white sugar
1 teaspoon dry mustard
2 tablespooons flour
1/4 teaspoon salt
butter, size of walnut
evaporated milk
Heat vinegar and water. Add eggs, sugar, mustard, flour, and salt. Stir and cook until thick.
When cool, add butter the size of a walnut. Thin with evaporated milk to desired consistency.
Recipe from Gen. Dinsmore.
Square Meal Salad
22 saltine crackers, rolled into fine crumbs
1 cup cheese, grated
1 cup salad dressing
5 hard boiled eggs, chopped
1 tablespoon pepper, chopped
1 can crab meat
1 can shrimp
Pack in square pan. Put in refrig over nite. Cut in squares and serve on lettuce leaves.
Recipe from Elva Bryant.
Fruit Salad Dressing
1/4 cup pineapple juice
1/4 cup lemon juice
2 eggs
1/4 cup sugar
Cook in double boiler. Use with fresh or canned fruit..
Recipe from Corice Gardner.
Salad Dressing
2 eggs
1 1/2 cups milk
1 tablespoon butter
1/2 cup vinegar
1/2 teaspoon salt
2 teaspoons dry mustard
3 tablespoons sugar
3 tablespoons flour
cayenne pepper, optional
Mix dry ingredients. Add beaten eggs, butter, milk and vinegar slowly.
Cook in double boiler until thick. Put in a jar. Keep in the refrigerator.
Recipe from Vena McGuine.
Summer Squash Souffle
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 egg yolks, well beaten
1 medium yellow ssqush, sliced, boiled, and mashed
1/2 teaspoon salt
2 egg whites, stiffly beaten
Melt butter and add flour. Stir until smooth.
Add milk and let come to a boil. Add egg yolks a teaspoon at a time.
Remove from heat and add yellow squash and salt. Fold in egg whites.
Pour into buttered casserole. Cook about 1 hour at 300.
Recipe from Gladys Forslund.
Potato and Cheese Puffs
4 cups seasoned mashed potatoes
2 eggs, beaten
1 1/2 cups cheese, grated
1 1/2 cups milk
1/2 teaspoon salt
2 tablespoons butter, melted
1/4 teaspoon paprika, optional
4 1/2 cups bread crumbs
Add eggs, salt, paprika, and cheese to potato. Mix well. Add milk.
Turn into greased baking dish.
Combine crumbs and butter then sprinkle on top.
Bake in 375 oven for 45 minutes.
Recipe from Corice Gardner