Recipe Transcription

The 1930s recipes found below were transcribed by volunteers who identified recipes' key ingredients and themes.

When a recipe is transcribed, it becomes more findable and usable than ever before. Transcribed recipes allow anyone to explore these fascinating historical recipes — and even cook from them -- using a familiar, flexible format.

Showing 1481 Results

Alcoholic Drink

"Original Kentucky" Mint Julep
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- 2 teaspoons sugar
- Water
- Chipped ice
- Bourbon whiskey
- Mint
Take 10-ounce container, two teaspoons sugar, one ounce of water, glass full of chipped ice. Pour in four ounces of bourbon whiskey. Stir thoroughly. Decorate with plenty of mint (no fruit). Serve with or without straw.
Alcoholic Drink

"Original Kentucky" Mint Julep recipe furnished by Frankfort Distilleries
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- 12 sprigs fresh mint
- Powdered sugar
- Water
- Finely crushed ice
- Whiskey
Put 12 sprigs fresh mint in bowl, covered with powdered sugar and just enough water to dissolve the sugar, and crush with wooden pestle. Place half the crushed mint and liquid in the bottom of a crackled glass tumbler, or in a sterling silver or pewter tankard. Fill glass half full of finely crushed ice. Add rest of crushed mint and fill remainder of glass with crushed ice. Pour in (trade name omitted) whiskey until glass is brimming. Place in ice-box for at least an hour (preferably two or three hours -- if you can wait that long). Decorate with sprigs of mint covered with powdered sugar when ready to serve.
Dessert

A Pastry Recipe
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- 1 cup sugar
- 3/4 cup butter
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 3 teaspoons baking powder
- Salt and nutmeg
Mix sugar with butter until creamy. Add beaten eggs and vanilla. Sift flour and baking powder with a pinch of salt and nutmeg, being careful to mix thoroughly. Roll and cup in shapes to suit fancy and bake in quick oven (425 degrees) after sprinkling with sugar.
Sauce

Aida's Salad Dressing
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- 6 tablespoons olive oil
- 4 tablespoons vinegar
- 1 tablespoon sugar
- Enough paprika to color
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
Stir dry ingredients together. Add oil and vinegar. Put in jar with 5 split cloves of garlic. Shake until thick. Keep in cool place, not in refrigerator. Shake well each time before serving.
Dessert

Almond Cake
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- 3/4 pound powdered sugar
- 3/4 pound fine chopped almonds
- 4 ounces citron
- 1 teaspoon ground cloves
- 1 scant teaspoon of allspice
- 1 1/2 teaspoons cinnamon
Stir 13 egg yolks with the sugar very creamy, then add the almonds and spices. Have 6 ounces of fine grated rye bread which add with 1/2 glass of brandy or whisky. Beat the 13 whites of eggs to a stiff froth and add just before putting dough into a cake pan lined with buttered paper. Bake 1 hour in moderate oven.
Dessert

Almond Cake
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- 4 eggs
- 1/4 pound cream cheese
- 1/4 pound butter
- 2 teaspoons baking powder
- 1 cup sugar
- 1 1/2 cups flour
Beat eggs. Cream cheese and sugar. Melt butter and add other ingredients. Make the dough smooth and loose.
Dessert

Almond Cookies
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- 3 eggs
- 1 cup sugar
- 1 cup heavy sour cream
- 3 tsps. Rumford Baking Powder
- Enough flour to make soft dough
- 1/2 tsp. vanilla
- 1 cup almonds
Beat the eggs and sugar until creamy. Add the sour cream, baking powder, vanilla, almonds (rolled with pin), and flour to make a soft dough. Roll dough, cut, and bake, sprinkling top with almonds.
Side Dish

Alupie Corn
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- 12 large ears corn
- 12 pieces corn husk
- 1/2 teaspoon salt
Have the corn rather old and coarse (too old for corn-on-the-cob). Grate the ears with a fine grater, season with the salt, and a little pepper. Wrap the seasoned, grated corn in the pieces of husk and secure with toothpicks as for tamales, place in a saucepan of cold water, bring to a boil, and boil for 20 minutes. Serves six.
Dessert

Ambrosia
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- 6 Sunkist oranges
- 1/2 cup grated coconut
- Powdered sugar, if desired
- Cherries
Peel and slice orange. Arrange half the slices in a serving dish. Sprinkle with half the coconut. Cover with the remaining orange slices, and top with coconut. Sweeten with powdered sugar, if desired. Garnish with cherries, strawberries or mint sprigs. Ambrosia is a favorite dessert of young and old, east, west, north and south. In some sections the oranges are cut into small pieces and shredded fresh coconut is mixed through them. Syrups or fruit juices are sometimes poured over the Ambrosia. Orange Arabian: Substitute 1/4 cup chopped almonds and 3/4 cup shredded dates for sugar and coconut.
Salad

Anchovy and Celery Salad
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- 1 cup finely picked anchovies
- 1 cup finely cut celery
- Two-thirds cup mayonnaise
Put in hollowed ripe tomatoes. Serve on lettuce.
Salad

Anchovy and Celery Salad
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- 1 cup anchovies, finely picked over
- 1 cup celery, cut fine
- Two-thirds cup mayonnaise
Put in hollowed ripe tomatoes. Serve on lettuce.
Appetizer

Anchovy Canape
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- Bread
- Butter
- Anchovy
- Hard-boiled eggs
- Water cress
Cut bread in 1/3 inch slices and cut in crescent shapes. Saute in butter. Spread with anchovy paste and sprinkle half with chopped whites of hard-boiled eggs and half with yolks put through sieve. Garnish with water cress.
Dessert

Angel Food
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- Whites of 8 large or 9 medium eggs
- 1 cup sifted pastry flour
- 1 1/4 cups sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/4 teaspoon almond flavoring
- pinch of salt
Whip eggs to a foam, and add cream of tartar, and beat until very stiff. Fold in lightly the sugar and flavoring and flour and bake in large mold in slow oven. When cake rises to the top of the pan increase the heat. It should bake in 45 minutes. When done, invert to cool.
Unknown Type

Angel Food Cake
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- 12 egg whites
- 1 1/4 cups sugar
- 1/4 tsp. salt
- 1 cup flour
- 1 tsp. cream of tartar
- 1 tsp. vanilla
Add salt to egg whites and beat until they begin to froth. Add cream of tartar and whip with wire whisk until they are stiff, but not dry. Sift sugar eight times and add gradually to the egg whites. Sift flour 8 times and carefully fold into mixture with wire whisk, allowing the beater to extend down to the bottom of the mixing bowl with each stroke. Add the vanilla last. Pour into ungreased stem pan and bake in slow oven 350Â°F. for about 55 to 60 minutes. Let stand in inverted pan until cool.
Dessert

Angel Food Cake
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- One and one-third cups egg whites at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1 cup flour (cake)
- 1 teaspoon flavoring
Use flat bowl for mixing and wire egg beater. Beat eggs to froth. Add 1/2 of cream of tartar. Continue beating until eggs will stand alone. Add rest of cream of tartar. Fold in sugar and flour sifted together four times. Sift flour before measuring. Add flavoring. Bake 1 hour, 15 minutes at 275 degrees. Start cake in cold oven.
Dessert

Angel Food Cake
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- 1 1/2 cups of egg whites
- 1 1/2 cups of very fine cane sugar
- 1 cup of cake flour
- 1 level teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoonful Vanilla
First of all be sure the eggs are not less than four or five days old. The eggs should also be thoroughly chilled before you beat them. After the egg whites have been separated from the yolks let them stand for 20 minutes. Then add the one-fourth teaspoonful of salt and whip up the whites until frothy. Don't beat too long as it will make the cake dry. Stop when the eggs are firm but not dry. Now into the whipped eggs add sugar, two tablespoonfuls at a time. Be sure to use superfine sugar. Do not beat in the sugar, instead fold it into the beaten egg whites. When the sugar has all been folded in, add the Champion Flavoring Extract. You'll like the rich delicious flavor Champion Extract will give your Angel Food Cake. You'll like it better than any other flavor you've used because it makes this cake melt in your mouth. It won't color your cake like Vanilla Extracts often do, and this is an important feature. Sift Flour Many Times: Sift your cake flour several times -- at least six or seven times. The success of your cake depends upon the flour being well sifted. Now, sift the flour gradually into the egg whites, folding it in instead of beating it. Always keep a regular Angel Food Pan solely for the baking of Angel Food Cakes, and never grease this pan. After pouring the batter into the pan, cut around in it a few times with a kitchen knife to break air bubbles. Then before you put the cake in the oven hold the pan above the table about six inches then drop it. Do this a couple of times -- it also takes out large air cells. You see it's not difficult at all to make a good Angel Food Cake. Don't Use Hot Oven: Now we come to a very important step. It's the baking of the cake. Many an Angel Food Cake is ruined in baking because the cook puts it into an oven that's too hot. Begin your cake at 275 degrees and after 30 minutes increase the heat to 325 degrees. This means your cake must bake in a slow oven for an hour. When the cake is done, remove from the oven and invert the pan. Let it stay upside down until the cake is cold. Be careful to wait until it is cold before you try to remove it. In making Angel Food Cake it's very important that you have everything all ready before you start making it. Assemble the utensils and ingredients. Make necessary measures. An Angel Food Cake should be mixed together as quickly as possible so that no air (leaven) will be lost. I sincerely hope you will find in this article the answers to your cake baking problems and I'm sure if you follow my suggestions you will improve the deliciousness of your cakes.|First of all be sure the eggs are not less than four or five days old. The eggs should also be thoroughly chilled before you beat them. After the egg whites have been separated from the yolks let them stand for 20 minutes. Then add the one-fourth teaspoonful of salt and whip up the whites until frothy. Don't beat too long as it will make the cake dry. Stop when the eggs are firm but not dry. Now into the whipped eggs add sugar, two tablespoonfuls at a time. Be sure to use superfine sugar. Do not beat in the sugar, instead fold it into the beaten egg whites. When the sugar has all been folded in, add the Champion Flavoring Extract. You'll like the rich delicious flavor Champion Extract will give your Angel Food Cake. You'll like it better than any other flavor you've used because it makes this cake melt in your mouth. It won't color your cake like Vanilla Extracts often do, and this is an important feature. Sift Flour Many Times: Sift your cake flour several times--at least six or seven times. The success of your cake depends upon the flour being well sifted. Now, sift the flour gradually into the egg whites, folding it in instead of beating it. Always keep a regular Angel Food Pan solely for the baking of Angel Food Cakes, and never grease this pan. After pouring the batter into the pan, cut around in it a few times with a kitchen knife to break air bubbles. Then before you put the cake in the oven hold the pan above the table about six inches then drop it. Do this a couple of times--it also takes out large air cells. You see it's not difficult at all to make a good Angel Food Cake. Don't Use Hot Oven: Now we come to a very important step. It's the baking of the cake. Many an Angel Food Cake is ruined in baking because the cook puts it into an oven that's too hot. Begin your cake at 275 degrees and after 30 minutes increase the heat to 325 degrees. This means your cake must bake in a slow oven for an hour. When the cake is done, remove from the oven and invert the pan. Let it stay upside down until the cake is cold. Be careful to wait until it is cold before you try to remove it. In making Angel Food Cake it's very important that you have everything all ready before you start making it. Assemble the utensils and ingredients. Make necessary measures. An Angel Food Cake should be mixed together as quickly as possible so that no air (leaven) will be lost. I sincerely hope you will find in this article the answers to your cake baking problems and I'm sure if you follow my suggestions you will improve the deliciousness of your cakes.
Dessert

Angel Food Cake
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- 1 1/2 cups egg whites
- 1 1/2 cups fine cane sugar
- 1 cup cake flour
- 1 level teaspoonful cream of tartar
- 1/4 teaspoonful salt
- 1 teaspoonful Vanilla
Add salt to egg whites and beat until frothy, then add cream of tartar, beat until stiff but not dry, fold in sugar, two teaspoonfuls at a time, then flavoring. Sift in the flour gradually, continuing until all is used up. Put into ungreased angel food pan and bake in slow oven one hour. Begin oven at 275 degrees F., and after 30 minutes of baking increase heat to 325 degrees F. Remove from oven and invert pan until cake is cold.
Dessert

Angel Sunshine Pie
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- 4 egg yolks
- 2 tbsp. butter melted
- 1 tsp. vanilla
- 3/4 cup sugar
- 3/4 cup milk
- 1/4 tsp salt
- 1 tbsp. flour
Beat egg yolks until very light, airy and fluffy. Add milk. Sift sugar, salt and flour together. Carefully blend with egg mixture. Add butter and vanilla and pour into pastry lined tin and bake in moderate oven 35 minutes.
Jam or Preserve

Apple Chutney
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- 12 apples
- 6 ripe tomatoes
- 3 onions
- 3 red hot peppers (remove seeds)
- 3 cup vinegar
- 5 teaspoons salt
- 1/4 teaspoon clove
- 1/4 teaspoon allspice
- 1 1/2 teaspoons cinnamon
Grind apples, onions and peppers. Cook until soft and seal in jars while hot.
Unknown Type

Apple Cider Tang
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- 1 package Lemon Jell-O
- 1 cup warm water
- 1 cup sweet cider
- 1 1/2 cups red apples, cut in match-stick pieces
Dissolve Jell-O in warm water; add cider. Chill. When slightly thickened, fold in apples. Turn into individuals molds. Chill until firm. Unmold. Serves 6.
Dessert

Apple Crisp
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- 3 or 4 cups sliced apples
- 1 teaspoon cinnamon
- 1/2 cup water
- 1 cup bread crumbs
- 1/2 cup butter
- 1 cup brown sugar
Place apples in greased baking dish. Sprinkle with cinnamon, and add the water. Blend the flour, shortening and brown sugar and cover the apples with this mixture. Bake 30 to 40 minutes in oven (350 degrees). Serve with whipped cream. Cover with bread crumbs. Delicious served hot or cold.
Dessert

Apple Graham Cracker Pudding
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- 12 graham crackers
- 8 apples
- 2 cups milk
- 1/4 teaspoonful cinnamon
- 1/4 teaspoonful nutmeg
Crumble 6 crackers in the bottom of a well greased baking dish. Cover with 4 medium sized apples sliced fine. Sprinkle with cinnamon and nutmeg. Crumble 6 more crackers on top and add four more apples and more seasoning. Pour 2 cups of milk over all. Bake about 30 minutes or until apples are done, then serve with whipped cream.
Dessert

Apple Sauce Cake
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- 1 1/2 cups apple sauce
- 1 cup sugar
- 1/2 cup butter
- 1 cup raisins
- 1/2 teaspoonful cinnamon, cloves, nutmeg and salt
- 1/2 cup citron
- 1/2 cup dates
- 1 1/2 cup nuts
- 3 cups flour
- 2 teaspoonfuls soda
Use sweetened apple sauce. Add to creamed butter and sugar. Cut fruit and mix with 1 cup of flour. Mix other ingredients into remaining sifted flour. Mix altogether and bake slowly. Is es-especially good with old-fashioned walnuts. This cake will keep fresh for quite some time.
Dessert

Applesauce Cake
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- 1/2 cup Good Luck Margarine
- 1 cup sugar
- 1 egg
- 1 1/2 cups applesauce
- 2 cups flour
- 1 1/2 teaspoons soda
- 2 teaspoons of cinnamon
- 1 teaspoon of cloves
- 1 teaspoon of nutmeg
- 1/4 teaspoon salt
- 1 cup raisins
Cream Good Luck and sugar. Ad egg well beaten, add applesauce. Sift together all dry ingredients, and add to first mixture. Beat well and add raisins. Bake in moderate oven for 40 minutes in a loaf pan.
Dessert

Apricot Ice
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- 3 cups water
- 3 cups sugar
- boil 10 minutes
- 1 can apricots
- 3 lemons
- 3 oranges
- 1 pint cream
Put fruit in freezer-let get cold and add cream and freeze.
Dessert

Apricot Snow
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- 1 package Lemon Jell-O
- 1 cup warm water
- 1 cup apricot juice
- 1 cup apricot pulp
- 4 tablespoons powdered sugar
- 2 egg whites, unbeaten
Dissolve Jell-O in warm water; add apricot juice. Chill. Combine apricot pulp and sugar. When Jell-O is cold and syrupy, place in bowl of cracked ice or ice water, add egg whites, and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in apricot pulp. When slightly thickened, turn into individual molds. Chill until firm. Unmold and serve with whipped cream, if desired. Serves 12.
Salad

April Luncheon Salad
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- 1 package Lemon Jell-O
- 1 pint warm water
- 1 pimiento, cut in strips
- 2 hard-cooked eggs, coarsely cut
- 1 cup chopped celery
- 1/3 cup chopped olives
- 1 1/2 teaspoons chopped chives, or 1 teaspoon scraped onion
- 1/4 teaspoon salt
- 1 tablespoon vinegar
- Dash of cayenne
Dissolve Jell-O in warm water. Chill until slightly thickened. Arrange pimiento strips in individual molds. Combine remaining ingredients; fold at once into slightly thickened Jell-O. Turn into individual molds and chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 6.
Other

Arrowroot Gruel
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- 1 teaspoon arrowroot
- 1 teaspoon cold water
- 1 pint warm milk
- salt to taste
Mix in cold water, add to hot milk, stir constantly until it thickens.
Dessert

Arrowroot Pudding
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- 3 teaspoons arrowroot
- 1 teaspoon cane sugar
- 4 ounces milk
- 4 ounces water
Mix and boil 15 minutes.
Salad

Asparagus and Tomato Salad
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- I package Lemon Jell-O
- 1 pint warm water
- 18 canned asparagus tips
- 2 medium tomatoes
- 1/2 teaspoon salt
- 4 teaspoons vinegar
- 1/2 teaspoon scraped onion
- 1/4 teaspoon Worcestershire sauce
Dissolve Jell-O in warm water. Chill until slightly thickened. Trim asparagus to height of molds. Cut one tomato into thin wedges. Line individual molds with asparagus and tomato wedges, arranged alternately. Dice remaining asparagus and tomato and combine with remaining ingredients; fold at once into slightly thickened Jell-O. Fill molds and chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 6.
Breakfast Dish

Asparagus Omelet
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- 2 tablespoonfuls butter
- 2 tablespoonfuls flour
- 1/2 cup milk or cream
- 1/3 teaspoonful salt
- Cooked asparagus tips|3 eggs
- Salt
- 3 tablespoonfuls milk or cream
- 2 tablespoonfuls butter
- 2 tablespoonfuls flour
- 1/2 cup milk or cream
- 1/4 teaspoonful salt
- Cooked asparagus tips
Beat yolks until thick, add milk and salt. Beat whites until stiff. Fold lightly into yolks. Pour into buttered hot omelet pan. Cook slowly until slightly brown underneath, then put in oven for a few minutes to dry on top. Spread over with following filling: 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 cup milk or cream 1/4 teaspoonful salt Cooked asparagus tips Make a cream sauce by blending butter and flour together. Add cream and seasoning. Cook ten minutes. Add cooked asparagus tips. Fold omelet over filling and serve.
Bread

Aunt Nan's Bread
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- 2 quarts white flour
- 2 cups graham flour
- 4 teaspoons salt
- 3 tablespoons melted shortening
- Mix thoroughly. Add 1 cup molasses, 1 yeast cake dissolved in 1/2 cup lukewarm water.
Combine mixtures and add enough lukewarm water to make a thick batter. Let rise about 12 hours. Stir down and put into buttered pans. Let rise again about 2 hours. Bake 1 1/2 hours, having oven very hot at first (about 475 degrees F.) then reduce heat to 300.
Dessert

Autumn Cookies
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- 3 cups flour
- 2 cups brown sugar
- 3 eggs
- 1 tsp. vanilla
- 3/4 cup strong coffee
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 cup butter
Cream butter and sugar well. Add well beaten eggs. Sift flour, salt, spices and baking powder together 4 times. Add to butter mixture alternately with coffee. Let stand in refrigerator 1 hour. Then roll out 1/3 inch thick. Cut with clover leaf shaped cutter. Press 3 small red candy beads close together in the center of each leaf. Press a small strip of green cherry in center of each cake to represent a stem. Bake in hot oven.
Appetizer

Avocado Canape
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- Bread
- Avocado
- Lemon Juice
- Cottage Cheese
- Canned Pineapple
Toast thinly sliced bread a nice brown, spread with avocado pulp which has been mashed with lemon juice, cover with cottage cheese, add shreds of canned pineapple and serve warm.
Appetizer

Avocado Cocktail
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- 1/2 cup mayonnaise
- 1 orange (juice)
- 1 lemon (juice)
- 1/4 cup chili or cocktail sauce
- 1/2 teaspoon finely chopped onion
- 1 hard-boiled egg, chopped fine
- Salt and tabasco, if liked
Serve ice cold over diced avocado which have been chilled. Avocados may be mixed with orange, grapefruit or tomatoes and served on lettuce with mayonnaise dressing.
Dessert

Baby Cream Puffs
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- 1 cup boiling water
- 1/2 cup Planters Hi-Hat Oil
- 1 cup flour
- 4 eggs
- 1/4 teaspoon salt
Boil together Planters Hi-Hat Oil, salt and water. Add the flour all at once. Beat vigorously until smooth, then place over low flame until dough separates from the sides of the pan. Cool slightly and add the eggs unbeaten, one at a time, beating the mixture smooth after each addition. Drop by the teaspoonful onto an oiled baking sheet. Bake in a moderate oven 375Â° F. for 30 minutes. If the Puffs are not thoroughly baked they will shrink when removed from oven. It is wise to remove one first for test. When cool slit one side and fill. This makes 36 small puffs. [The author included a filling recipe to accompany these Baby Cream Puffs. Please see Filling in this recipes feature.]
Main Dish

Baked Fish With Dressing
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- 1 cup bread crumbs
- 1/8 teaspoon pepper
- 1 teaspoon minced parsley
- 1 teaspoon capers
- 1/4 teaspoon salt
- 1 teaspoon onion juice
- 2 teaspoons chopped sweet pickles
- or
- 1/4 cup melted butter
Select fresh, firm-fleshed fish, wash and wipe and pin oiled paper on tail. Dust inside with salt. Cut strips of bacon to lay on the top to baste with, and fill with dressing made as follows: (Ingredients) Stuff fish lightly, sew up, put slice of bacon on bottom of pan and add 1 cup of hot water. Bake in hot oven and baste often.|Select fresh, firm-fleshed fish, wash and wipe and pin oiled paper on tail. Dust inside with salt. Cut strips of bacon to lay on the top to baste with, and fill with dressing made as follows: 1 cup bread crumbs 1/8 teaspoon pepper 1 teaspoon minced parsley 1 teaspoon capers 1/4 teaspoon salt 1 teaspoon onion juice 2 teaspoons chopped sweet pickles or 1/4 cup melted butter Stuff fish lightly, sew up, put slices of bacon on bottom of pan and add 1 cup of hot water. Bake in hot oven and baste often.
Main Dish | Main Dish

Baked Ham
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- 1 whole ham
- 2 large onions
- 1 stalk celery, roots and top
- 2 carrots
- 2 bay leaves
- brown sugar
- cider
- parsley
- 1 teaspoon black peppers (whole)
- 1 teaspoon cloves (whole)
- 1/2 lemon, sliced
Put ham over to boil in cold water with vegetables. Boil gently for about half an hour to the pound. Let cool in liquor.|Skin, rub brown sugar into fat and stick in cloves. Pour into pan two cups of cider and bake for one hour, basting frequently.
Main Dish

Baked Ham
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- 10-12 lbs. ham
- 1 or 2 bay leaves
- 2 onions
- 24 whole cloves
- 1 cup brown sugar
- 1 cup cider or wine
Scrub ham well and put in large kettle. Barely cover with hot water. Add bay leaves and onions into which cloves have been stuck. Cover tightly and simmer gently, never letting it boil. Allow 25 minutes per pound for cooking. When done, take ham from water and remove skin. It will pull of easily. Return ham to stock to cool. When almost cold, place meat in roaster, fat side up, and rub brown sugar into fat. Score fat diagonally two ways, forming diamonds, cutting almost through fat. In center of each diamond place 1 whole clove. Bake first 45 minutes in moderately slow oven (325 degrees), basting with cider or wine after the first 15 minutes. Then increase heat to 450 degrees for 15 minutes to brown. Serve on a large hot platter and garnish with glazed pineapple rings.
Main Dish

Baked Ham
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- 2 or 3 slices of center-cut ham. Cover with milk and water. Bake 1 hour in roaster. Add:
- 6 whole potatoes, medium size
- 6 carrots
- 6 turnips or large pieces of rutabagas
- 6 onions
- 2 cups milk and boiling water
2 or 3 slices of center-cut ham. Cover with milk and water. Bake 1 hour in roaster. Add: 6 whole potatoes, medium size 6 carrots 6 turnips, or large pieces of rutabagas 6 onions 2 cups milk and boiling water Bake for 1 1/2 to 2 hours more. Serve on platter. Slightly thicken the gravy left in the pan and season to taste.
Dessert

Baked Indian Pudding
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- 1 quart scalded milk
- 1 pint cold milk
- 7 level tablespoons yellow corn meal
- 1/2 cup molasses
- 1/2 cup chopped suet
- 1 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
Pour the hot milk over the cornmeal and cook for 15 minutes. Add rest of the ingredients. Put in baking dish and bake slowly about three hours. Serve with thin cream.
Dessert

Baked Lemon Pudding
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- 1 lemon, juice and grated rind
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 2 eggs
- 4 to 6 thin slices bread
Add lemon juice and rind to sugar, let stand until sugar is partly dissolved. Mix cornstarch with 1 tablespoon cold milk; scald remaining milk and add cornstarch. Stir and cook until it thickens. Add slowly to beaten yolks of eggs. Butter a baking dish, put in layer of bread with crusts removed. Spread with half the sugar and lemon mixture; repeat. Pour over custard mixture. Oven-poach until firm in a moderate oven. Temperature 325 degrees F. Cover with a meringue and return to slow oven to cook and brown.
Main Dish

Baked Orange-Glazed Ham
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- 1 tablespoon grated Sunkist orange peel
- 1 cup Sunkist orange juice
- 1 cup brown sugar
- Sunkist orange slices
- Parsley
Place a ham, fat side up, in uncovered roaster. Bake in slow oven (300Â° F.) 25 to 30 minutes per pound. 45 minutes before ham is done remove rind and pour off most of fat in pan. Score the fat surface in diagonal lines with a sharp knife. Decorate with cloves. Blend the grated peel, orange juice and sugar. Spread mixture over surface of ham. Return to oven and baste frequently with mixture in pan. Serve garnished with whole thin slices of Sunkist oranges and parsley. Allow 1/4 to 1/3 pound per serving.
Side Dish

Baked Oranges
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- 4 to 6 Sunkist oranges
- 3/4 cup light corn syrup
- 2 cups sugar
- 2 cups water
Boil whole, unpeeled oranges in water to cover, for about 30 minutes, or until tender. Drain and cool. Cut into halves, quarters or 1/2 inch slices. Mix corn syrup, sugar and the 2 cups of water together and cook 5 minutes. Pour this syrup over the cooked oranges which have been placed in a baking dish. Cover closely and bake in moderate oven (375Â° F.) for 1 1/2 hours. If orange pieces are not completely covered with syrup, baste frequently. To keep for future use pour into sterilized jars, fill to the top with syrup and seal.
Main Dish

Baked Tuna Fish
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- 1 can tuna fish
- 1 can mushroom soup
- 1 cup peas
- 1 cup potato chips
Fix as for creamed tuna fish. Put in casserole; cover with potato chips, and heat in oven.
Bread

Baking Powder Biscuits
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- 2 cups flour
- 4 tsps. Rumford Baking Powder
- 1 tsp. salt
- 2 tbsps. shortening
- 3/4 cup milk
Sift and mix flour, baking powder, salt. Add shortening to milk, stir thoroughly. Add dry ingredients to liquid and make into soft dough. Roll out on floured (slightly) board to one inch thickness and cut with biscuit cutter. Bake in hot oven 15 minutes. The more shortening, the shorter the biscuit.
Bread

Banana Bran Muffins
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- 1 cup all-bran
- 1 1/2 cups sour milk
- 2 tbsp. shortening
- 4 tbsp. sugar
- 1 egg
- 1 1/2 cups flour
- 1/2 tsp. soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup sliced bananas
- 1 tsp. cinnamon
Soak bran in sour milk. Cream together shortening and sugar. Add egg and beat well. Mix and sift flour, soda, cinnamon, baking powder and salt. Mix with the creamed mixture, alternately with the soaked bran. Fold in bananas, bake in moderately hot oven (400Â° F.) about 25 minutes.
Bread

Banana Bread
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- 3 bananas, mashed fine
- 1 cup sugar
- 1 egg
- 1/4 cup melted butter
- 1 5/8 cups flour
- 1 teaspoon soda
- 3/4 teaspoon salt
Sift dry ingredients together. Mix in order given and bake at 350 degrees for one hour.
Dessert

Banana Fritters
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- 6 bananas
- 2 tablespoons lemon juice
- Planters Fritter Batter
- Deep hot Planters Hi-Hat Oil
Peel bananas. Cut in two lengthwise and then crosswise. Dip in lemon juice and drain. Dip in fritter batter and fry in deep Planters Hi-Hat Oil at 370Â° F. until a golden brown. Serve with meat or with sauce as dessert. Serves 6.
Main Dish

Barbecued Lamb
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- 2 teaspoons salt
- 1/2 cup tomato catsup
- 1 cup water
- 2 tablespoons pepper sauce (use more Worcestershire if no pepper sauce is at hand)
- 2 tablespoons Worcestershire sauce
- 1/8 teaspoon cayenne or chili powder
- 1/2 cup chopped onion
- chopped green pepper, or part of one, if desired
Use any cut of lamb, preferably leg. Baste every 30 minutes with the following sauce:
Soup

Barley Soup
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- 1/2 cup barley
- 1/2 dozen potatoes, sliced
- 2 teaspoonfuls salt
Heat 1/2 gallon water and when boiling add 1/2 cup barley 1/2 dozen potatoes, sliced 2 teaspoonfuls salt Cook gently for 1 1/2 hours and add 1 1/2 pints of milk and cook for 10 minutes longer.
Bread

Barmbrack
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- 1 pound flour
- 1/2 pint warm water and milk
- Slightly over 1/4 pound drippings
- 2 eggs
- 1/2 teaspoonful salt
- 4 ounces currants
- 3/4 ounce yeast
- 4 ounces sultanas
- 2 tablespoonfuls chopped candied peel
- 1/4 pound sugar
Put the flour and salt through sieve. Then rub in the drippings until there are no more lumps. Mix the yeast thoroughly with the sugar. Pour the warm milk and water on it. Make a hole in the center of the flour. Pour the milk etc., into it. Add the well beaten eggs. Mix well together. Beat until perfectly smooth, cover over the basin and set it in a warm place to rise, leaving it for an hour and a half. Then add the currants, sultanas and peel. Half fill a tin with the dough. Let it rise for another 20 minutes and bake in a moderate oven.
Soup

Bean and Cabbage Soup
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- 1 cup white beans
- 2 qts. cold water
- pork shoulder
- 1 lb. stew beef
- 1 beef bone
- 1 qt. cabbage
- 1/2 cup onion
- 1/2 cup carrot
- 1 tablespoon salt
- 1 teaspoon parsley
- 1/4 teaspoon pepper
Soak beans in water to cover over night. Drain and cover with cold water, bring slowly to the boiling point. Drain and rinse with cold water. Put in a large kettle with 2 qts. cold water, the pork, beef, cabbage cut into pieces, and the other ingredients. Bring to boil and cook slowly five or six hours or in fireless cooker all day or over night. Remove bone from pork and cool. Remove fat from soup and reheat.
Main Dish

Beef A La Stroganoff
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- 2 pounds lean meat (sirloin steak is best)
- 4 tablespoons butter
- 1/4 clove garlic
- 1/2 pound mushrooms
- 1 1/2 tablespoons flour
- 1 pint sour cream
Have the meat cut across the grain and about one-third inch thick and 1 inch long. Put the butter in a frying pan, add the garlic, and have very hot; put in the beef, and cook slowly, covered, for 1/4 of an hour, then add the mushrooms and cook 1/4 hour more. Melt a little butter in another pan, add the flour, and mix well; add the sour cream, stir, add to the beef, and cook for ten minutes. Beef Stroganoff may be served on toast, in a border of rice, wild rice, or mashed, or Julienne potatoes.
Main Dish

Beef Stew with Tomato Sauce
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- 2 tablespoons lard
- 2 large onions
- 1 lb. diced beef
- Salt, pepper
- 1 can tomatoes
- 1 tablespoon flour
Melt lard in kettle (gas low). Slice onions in lard. Brown onions for 5 minutes slowly. Add beef cut in small pieces. Cover meat with cold water, salt and pepper. Cook until tender adding water to keep from burning. Pour tomatoes over whole and cook up. Thicken with flour mixed in small amount of water.
Main Dish

Beef Strogonoff
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- 2 cloves garlic
- 2 pounds shredded beef (sirloin)
- 2 large onions
- 1/4 pound chicken fat or butter
- 1 pint of sour cream (scant)
- 1 1/2 cups tomato juice
- 1 bay leaf (broken)
- 1 pound fresh mushrooms
- 3 tablespoons flour
- 2 teaspoons Shoyu sauce
- Worcestershire sauce to taste (about 2 tablespoons)
- Season lavishly with salt, pepper, and paprika
Rub large frying pan with garlic cloves and when hot add part of the butter and saute the beef, pouring off the juice when the beef is thoroughly brown and all juices rendered. Dredge the beef with half the flour and slowly add the tomato juice, stirring constantly. When this is smooth and thick, set aside and brown onions and mushrooms in another pan with remaining butter, pouring off stock and mixing with beef stock. Add bay leaf, salt, pepper, and paprika to the stock and make medium sauce with rest of flour. Pour everything into top of double boiler and when mixture begins to bubble add sour cream and Worcestershire. Serve on rice, Spanish or plain. Makes ten generous portions.
Main Dish

Beef with Rice
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- 1 pound beef
- 3 ounces bacon
- 1 ounce lard
- 1 small onion
- 1 tablespoonful parsley
- 1/2 pound rice
- Salt
- 1 quart meat stock or water
- 1 ounce grated cheese
Pound meat and cut in 3/4 inch squares. Saute bacon, which has also been cut in 3/4 inch squares, with diced onion and finely chopped parsley. Then add meat and stir until it has lost its red color. Add a little meat stock or water, spices and steam for 20 minutes. Add rice and the rest of the meat stock or water. Cook on a slow fire for 15 to 20 minutes. Just before serving stir in cheese.
Side Dish

Beet Borsch
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- 2 eggs well beaten with
- 1/2 cup cream
- 1 teaspoonful salt
- Pepper
1 peck beet greens with small beets. Was and put in pot with 1/2 gallon water to which salt or saltpetre has been added. Cook until beets are tender and the water is almost absorbed. Make a dressing of: 2 eggs well beaten with 1/2 cup cream 1 teaspoonful salt Pepper Put in pan with beets and heat. This may be served cold. Spinach may be prepared in the same way.
Sauce

Beets with Sour Sauce
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- 1 cup stock or beet juice from canned beets
- 2 tablespoons corn starch
- 1/2 teaspoon salt
- 2 tablespoons Planters Hi-Hat Oil
- 2 tablespoons vinegar
- few drops tabasco sauce
Blend together the vinegar, corn starch, Planters Hi-Hat Oil, salt and tabasco sauce. Add the hot stock (or beet juice) and boil 5 minutes. Serve over 3 cups of hot diced beets. Serves 6.
Sauce

Bernaise Sauce
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- 1 3/4 cups vinegar
- 6 small leeks chopped fine
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Boil in enamel pan until 1/2 cup is left. When cold add the beaten yolks of 8 eggs and 1/2 cup sweet butter. Set in hot water and stir rapidly with a wire hand beater. Pour through a fine sieve back into a double boiler. Remove from fire and add slowly 2 more cups melted butter. If this curdles add a cube of ice, stir quickly, add another egg yolk. Before serving stir in tarragon herb powdered fine. Never let stand with the water boiling under it. This should be served immediately.
Soup

Bird's Nest Soup
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- 2 tablespoonfuls granulated gelatin
- 4 cups chicken broth
- 1 egg, slightly beaten
- 1 teaspoonful lemon juice
- 1/2 cup fine noodles
- Salt and pepper to taste
Soften gelatin in one-fourth cup cold water, dissolve in hot broth. Place in a double boiler, add noodles and seasonings and cook until noodles are done. Add egg and lemon juice just before serving.
Soup

Black Bean Soup
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- 1 pound black beans
- 1/2 pound pickled pork
- 2 onions
- 1 tomato
- 1 small carrot
- salt and pepper to taste
Wash beans in several waters. Soak over night-put on to cook in same water beans are soaked in, add more if needed. Let cook 1 hour. Add pork chopped fine, onions, carrot and tomato. Let all cook to a soft mush for 3 or 4 hours, then put through a fine sieve. Add salt and pepper and a dash of Lea & Perrin's Sauce. When ready to use add cream to desired consistency-serve with a thin slice of lemon, hard boiled egg, and one tablespoon of sherry to each plate.
Soup | Soup

Black Bean Soup
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- 1 pt. black beans
- 4 qts. water
- 1/4 lb. salt pork
- 1 sliced lemon
- 1 sliced hard boiled egg
Boil down to three pints. Salt and pepper to taste. Add wineglass of sherry and serve.
Dessert

Blackberry Jam Pudding
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- 3/4 cup butter
- 1 cup sugar
- 1 1/2 cups flour
- 1 cup blackberry jam
- 3 eggs beaten separately
- 3 tablespoonsful sour cream
- 1 teaspoonful soda in a little hot water
- spices to taste.
Bake slowly and serve with hot sauce. [The author included a dressing recipe to accompany this Blackberry Jam Pudding. Please see Sauce in this recipes feature.]
Non-Alcoholic Drink

Blackberry Juice
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- 16 quarts wild blackberries
- 4 pound sugar
- 4 quarts water
Heat the berries, strain the juice, mix with the water and sugar and boil 10 minutes, skimming often. Bottle hot and seal the corks with sealing wax. This makes 9 quart bottles.
Bread

Blueberry Muffins
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Add to muffin recipe, shown on page 7, 1/2 cup drained fresh or canned blueberries, and bake. Serve with plenty of Good Luck over. Left over muffins may be split and toasted.
Bread

Blueberry Muffins
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- 1/4 pound butter
- small cup sugar
- 1 cup milk
- 2 cups flour (large)
- pinch salt
- 1 teaspoon baking powder
- 2 eggs beaten in batter
- small box blueberries
No instructions transcribed
Bread

Blueberry Muffins
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- One-third cup shortening
- 1 cup granulated sugar
- 2 eggs well beaten
- 1/2 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup berries with a little flour sifted over them
Beat shortening, sugar and eggs until creamy. Add milk and dry ingredients alternately. Add berries and bake at 375 degrees in oven for 25 minutes. (16 muffins.)
Breakfast Dish

Blueberry Waffles
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- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
- 2 cups flour
- 3 tsps. Rumford Baking Powder
- 1 tsp. salt
- 1 cup blueberries
Beat eggs well and add milk and butter. Add sifted flour, salt and baking powder. Fold in the blueberries. Pour batter in hot waffle iron.
Dessert

Boiled Custard
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- 2 cups scalded milk
- 2 egg yolks
- 1/4 cup sugar
- 1/8 teaspoon salt
Beat eggs slightly, add sugar and salt. Stir constantly while gradually adding hot milk. Cook in double boiler until mixture thickens. Chill and flavor.
Sauce

Boiled Salad Dressing
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- 1 egg
- 1/2 teaspoon dry mustard
- 2 tablespoons sugar
- 1 teaspoon salt
- Paprika
- 1 cup sour cream
- 3/4 cup vinegar
Put all in double boiler and cook until it thickens.
Soup

Borsch
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- 1 lb. soup meat (bone with marrow)
- 1 stalk celery
- 4 carrots cut lengthwise
- Parsley
- 1 small onion
- 1 gallon water
- 4 beets
- 1 cabbage cut in quarters
- 4 or 5 tomatoes or 1 large can
Boil for 2 hours-strain-then add Boil until vegetables are done. Serve with sour cream. (Better the second day.)
Side Dish

Borsch
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- 5 or 6 pounds boiling beef
- 3 quarts water
- 1 cup chopped onions
- 1 cup chopped carrots
- 2 beets chopped (very red beets)
- 3 stalks celery
- 2 or 3 sprigs parsley
- 8 cloves
- 2 allspice
- 8 peppercorns
- 1 tablespoonful salt
- 1 cup raw grated beets
Boil beef to make stock. Fry vegetables in butter or pork fat. Add to meat with seasonings. Boil for 2 hours. Strain and cool, removing fat. Just before straining and grating raw beets add 1/2 cup vinegar or juice of lemon. Reheat and serve as soon as possible. A spoonful of whipped sour cream may be added to each serving.
Soup

Bouillon
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- 6 pounds lean beef-the round
- 2 chickens
- 1 slice raw ham
- 1 carrot
- 1 turnip
- 2 pieces of celery or a little more
- a bunch of parsley
Put above into 6 pints of cold water. Simmer for 3 hours and boil moderately for 2 hours-then strain. When cool skim off all fat-add whites of 2 eggs well beaten. Stir this well and let it boil up once. Strain again through very fine cloth and season with red pepper and salt. Lightly color with a dessertspoonful of browned sugar caramel.
Soup

Bouillon De Legumes
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- 1 bunch of carrots
- 1 head of lettuce
- 1 bug cup new green peas
- 1 stalk of celery
- 8 leeks
- a very small handful of white beans
- 1 small potato
Scrape the vegetables, cut in pieces and clean well. Put them in a bowl of cold water. Drain them and place in a skillet, but do not wipe them. Put on the fire and let them color a little. By not wiping them the moisture will prevent their burning. When a light golden color fill your sauce pan with slightly salted boiling water, and let them simmer in the covered sauce pan on a very slow fire for five or six hours. When the vegetables are

Recipe Transcription

Alcoholic Drink

"Original Kentucky" Mint Julep

Alcoholic Drink

"Original Kentucky" Mint Julep recipe furnished by Frankfort Distilleries

Dessert

A Pastry Recipe

Sauce

Aida's Salad Dressing

Dessert

Almond Cake

Dessert

Almond Cake

Dessert

Almond Cookies

Side Dish

Alupie Corn

Dessert

Ambrosia

Salad

Anchovy and Celery Salad

Salad

Anchovy and Celery Salad

Appetizer

Anchovy Canape

Dessert

Angel Food

Unknown Type

Angel Food Cake

Dessert

Angel Food Cake

Dessert

Angel Food Cake

Dessert

Angel Food Cake

Dessert

Angel Sunshine Pie

Jam or Preserve

Apple Chutney

Unknown Type

Apple Cider Tang

Dessert

Apple Crisp

Dessert

Apple Graham Cracker Pudding

Dessert

Apple Sauce Cake

Dessert

Applesauce Cake

Dessert

Apricot Ice

Dessert

Apricot Snow

Salad

April Luncheon Salad

Other

Arrowroot Gruel

Dessert

Arrowroot Pudding

Salad

Asparagus and Tomato Salad

Breakfast Dish

Asparagus Omelet

Bread

Aunt Nan's Bread

Dessert

Autumn Cookies

Appetizer

Avocado Canape

Appetizer

Avocado Cocktail

Dessert

Baby Cream Puffs

Main Dish

Baked Fish With Dressing

Main Dish | Main Dish

Baked Ham

Main Dish

Baked Ham

Main Dish