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1¼ Cup French Dressing
1¼ cup French Dressing
1 teaspoon Mustard pepper
1 " paprika 1 cup oil
1 " sugar ¼ cup vinega[r]
1½ " salt or lemon jui[ce]
Method
(1) place ingredients in a bottle
shake well just before serving
Note
1 teaspoon horse radish
1 Tablespoon tomato catsup or a bit
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of onion juice may be added (2)
If a red dressing is desired add more
paprika in preparing small
amounts for immediate use add a
small cube of ice which helps to
thicken.
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# 1¼ Cup French Dressing
*Makes 1¼ cups*
## Ingredients
- 1 tsp mustard
- 1 tsp pepper
- 1 tsp paprika
- 1 cup oil
- 1 tsp sugar
- 1/4 cup vinegar or lemon juice
- 1 1/2 tsp salt
### Optional Add-ins (Note)
- 1 tsp horseradish
- 1 Tbsp tomato catsup
- A bit of onion juice
## Instructions
1. Place all ingredients in a bottle.
2. Shake well just before serving.
### Notes
3. If a red dressing is desired, add more paprika.
4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. -
15 Minute Cuke Pickles
15 min Cuke pickles
4 qt cukes sliced or chunked 1 tsp Black pepper
3 c. water 1 tsp ground cloves
5 c Cider Vinegar 1 tsp cinnamon
5 c sugar 3 tsp salt
Use select fresh cukes, wash, soak in cold
water short time. Mix vinegar, sugar, water
salt & spice. Put on stove & let stand bail
Drain cukes. Add vinegar mixture & allow
to bail again. Bail 5 min then put in jars
& seal while hot.
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# 15 Minute Cuke Pickles
## Ingredients
- 4 qt cucumbers, sliced or chunked
- 3 c water
- 5 c cider vinegar
- 5 c sugar
- 1 tsp black pepper
- 1 tsp ground cloves
- 1 tsp cinnamon
- 3 tsp salt
## Instructions
1. Select fresh cucumbers, wash, and soak in cold water a short time.
2. Mix vinegar, sugar, water, salt, and spices together.
3. Put on stove and let come to a boil.
4. Drain cucumbers.
5. Add vinegar mixture to cucumbers and allow to boil again.
6. Boil 5 minutes, then put in jars and seal while hot. -
3 Day Cucumber Chips
3 day cucumber chips
1 pk of medium size cucumbers
tub full salt and boiling
water to cover. First wash
cucumbers and place in crock
and pour over boiling water wit
salt, do this for 3 days. fourth
day slice into chips, add all
cup of sugar to a cup of
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vinegar enough to cover chips &
boil the sugar & vinegar and
pour chips. Do this for 3 days-
and 4th day, drain again,
and add a little sprig of
black ground pepper, to vinegar and pour
hot into jars and seal at
once (about 3 qts vinegar)*
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# 3 Day Cucumber Chips
*Yield: approximately 3 quarts*
## Ingredients
### Brine (Days 1–3)
- 1 peck (approximately 10 to 12 lbs) medium cucumbers
- 1 cup pickling salt per gallon boiling water (enough to cover cucumbers)
### Syrup (Days 4–6)
- 3 qts white vinegar (approximately, divided across 3 days)
- 1 cup sugar per cup of vinegar used each day (see Editor's Notes)
### Final Day (Day 7)
- Remaining vinegar from syrup stage
- Ground black pepper to taste
## Instructions
### Days 1 Through 3 — Brine Stage
1. Wash cucumbers thoroughly and place in a large crock.
2. Dissolve salt in boiling water (approximately 1 cup salt per gallon water).
3. Pour boiling salt water over cucumbers to cover completely.
4. Repeat this process each day for 3 days — drain, pour fresh boiling salt water over cucumbers daily.
### Day 4 — Slice and Begin Syrup Stage
1. Drain cucumbers and slice into chips.
2. Combine 1 cup sugar with 1 cup vinegar per batch; bring to a boil.
3. Pour hot syrup over cucumber chips to cover.
4. Repeat daily for 3 days — each day drain off syrup, add fresh sugar and vinegar in equal parts, bring to a boil, and pour back over chips.
### Day 7 — Final Pack and Seal
1. Drain chips completely.
2. Heat remaining vinegar with a generous pinch of ground black pepper to boiling.
3. Pack chips into sterilized jars.
4. Pour hot vinegar over chips to cover.
5. Seal jars immediately while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk cucumbers"** = 1 peck, approximately 10 to 12 lbs whole cucumbers. Standard market quantity of the era; consistent with other large-batch preserve recipes in this collection. -
3-6-9 Icing
3-6-9 Icing
for cake or cookies
3 tbsp butter
6 tbsp canned cream
9 tbsp Brown sugar
Stir together & boil rapidly 1 Min
Remove from fire & beat
2 cups powdered sugar into
it until smooth & easy to
spread
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# 3-6-9 Icing for Cake or Cookies
## Ingredients
- 3 Tbsp butter
- 6 Tbsp canned cream
- 9 Tbsp brown sugar
- 2 cups powdered sugar
## Instructions
1. Stir butter, canned cream, and brown sugar together and boil rapidly for 1 minute.
2. Remove from heat and beat 2 cups of powdered sugar into it until smooth and easy to spread.
## Editor's Notes
- **"canned cream"** — evaporated milk sold in cans, commonly used in mid-20th century baking as a shelf-stable substitute for fresh cream. Also sometimes called "canned milk" or "evaporated cream." -
Aletha's Strawberry Pie
Aletha's Strawberry Pie
1 Baked pie shell - Cooled
1 pint fresh berries stemmed
washed & laid in pie shell
1 package frozen strawberries
3/4 C. sugar
1/4 C. flour
Pinch salt
Cook above until
thickened. While still
hot pour in 1/4 C.
Strawberry Jello
powder. Stir until
dissolved
Cool
Pour over berries
Chill
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Communicate
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# Aletha's Strawberry Pie
*Recipe from the kitchen of Aletha*
## Ingredients
- 1 baked pie shell, cooled
- 1 pint fresh strawberries, stemmed, washed, and laid in pie shell
- 1 package frozen strawberries
- 3/4 cup sugar
- 1/4 cup flour
- Pinch of salt
- 1/4 cup strawberry Jello powder
## Instructions
1. Stem, wash, and lay the fresh berries in the cooled baked pie shell.
2. Combine the frozen strawberries, sugar, flour, and salt in a saucepan.
3. Cook the mixture until thickened.
4. While still hot, pour in 1/4 cup strawberry Jello powder and stir until dissolved.
5. Cool the mixture.
6. Pour the cooled mixture over the berries in the pie shell.
7. Chill until set. -
Alfajores
ALFAJORES
2/3 cup butter or margarine
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups cornstarch (yes, cups)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon brandy
Cream butter, add sugar and continue creaming. Add
the egg and egg yolks, beating until light and frothy. Add
the vanilla and rind. Sift the cornstarch, flour and baking
powder and add to butter mixture, mixing well. Add
brandy. Blend until dough is smooth.
Chill dough in refrigerator for a few hours, or until
firm enough to roll out. Preheat oven to 325 degrees. Roll
dough 1/2-inch thick on a floured surface. Cut into rounds
with a 1 3/4-inch floured cookie cutter. Place on buttered
baking sheet. Bake at 325 degrees for 15 to 20 minutes,
or until very lightly browned. Set aside to cool. Fill each
pair of cookies with Dulce de Leche. Roll edges in coco-
nut. Yield: 24 filled cookies.
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# Alfajores
*Yields 24 filled cookies*
## Ingredients
- 2/3 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp grated lemon rind
- 2 cups cornstarch (yes, cups)
- 1/2 cup flour
- 1 tsp baking powder
- 1 Tbsp brandy
**For filling and finishing:**
- Dulce de Leche (amount as needed)
- Shredded coconut (amount as needed)
## Instructions
1. Cream butter, add sugar and continue creaming.
2. Add the egg and egg yolks, beating until light and frothy.
3. Add the vanilla and lemon rind.
4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
5. Add brandy. Blend until dough is smooth.
6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
7. Preheat oven to 325°F.
8. Roll dough 1/2-inch thick on a floured surface.
9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
10. Place on a buttered baking sheet.
11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
12. Set aside to cool completely.
13. Fill each pair of cookies with Dulce de Leche.
14. Roll the edges in shredded coconut. -
Alice Hills Pickles
(1 1/4 lb = 1 qt.)
Alice Hills Pickles
4 c Water Bring to a boil
4 c White Vinegar and then pour
4 c Sugar over sliced pickles
6 t Salt in the jars.
1 Dill head in each Jar.
Process for - 3 min.
Above ingredients enough for - 6-7 qts.
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# Alice Hills Pickles
*Recipe from the kitchen of Alice Hill*
*Yields 6–7 quarts*
## Ingredients
- 4 cups water
- 4 cups white vinegar
- 4 cups sugar
- 6 tsp salt
- 1 dill head per jar
- Sliced cucumbers (to fill jars)
## Instructions
1. Slice cucumbers and pack into quart jars, placing 1 dill head in each jar.
2. Combine water, white vinegar, sugar, and salt in a pot. Bring to a boil.
3. Pour the hot brine over the sliced cucumbers in the jars.
4. Process (water bath can) for 3 minutes. -
Almond Ice Box Cookies
Almond Ice Box Cookies
½ cu p butter ½ tsp. soda
¾ cup granulated sugar 3/4 tsp. cinnamon
¼ cup brown sugar 1 well beaten egg
1½ cups flour 1/3 c. sliced blanched almonds
Shape in rolls, wrap in wax paper, chill over night. Cut
in thin slices. Bake at 350° till crisp.
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# Almond Ice Box Cookies
## Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1 egg, well beaten
- 1/3 cup sliced blanched almonds
## Instructions
1. Combine all ingredients and shape dough into rolls.
2. Wrap rolls in wax paper and chill overnight in the refrigerator.
3. Cut into thin slices.
4. Bake at 350°F until crisp. -
Amaretti (Macaroons)
AMARETTI
(Macaroons)
(Third Place Winner, Italian Cookies)
2/3 cup blanched almonds
2 egg whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
Grate almonds fine in food processor or
blender. Beat the egg whites until stiff
and add sugar gradually, beating con-
stantly. Add the almonds and the almond
extract. Drop by teaspoonsful onto a but-
tered baking sheet 1 1/2 inches apart. Bake
at 300 degrees for 12 to 15 minutes or
until cookies are brown. Yields 2 dozen.
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# Amaretti (Macaroons)
*Yields 2 dozen*
## Ingredients
- 2/3 cup blanched almonds
- 2 egg whites
- 1/2 cup superfine sugar
- 1/2 tsp almond extract
## Instructions
1. Grate almonds fine in a food processor or blender.
2. Beat the egg whites until stiff.
3. Add sugar gradually, beating constantly.
4. Add the ground almonds and the almond extract; mix to combine.
5. Drop by teaspoonsful onto a buttered baking sheet, spacing cookies 1 1/2 inches apart.
6. Bake at 300°F for 12 to 15 minutes, or until cookies are brown. -
Angel Pie
ANGEL PIE
4 egg whites
¼ teaspoon cream of tartar
1 cup sugar
4 egg yolks, beaten
1 cup whipping cream
½ cup sugar
3 tablespoons lemon juice
2 tablespoons lemon rind, grated
Beat egg whites until frothy, sprinkle
cream of tartar over them and continue
beating until frothy and wet in appear-
ance. Gradually add the 1 cup sugar, beat-
ing until sugar is well blended and the
mixture stiff. Spread in a well greased
9-inch pie pan and bake at 275 degrees for
20 minutes, then without opening the
oven increase the heat to 300 degrees for
40 minutes longer.
Remove from oven, place pan on rack
to cool. While meringue is cooling, pre-
pare filling. Combine beaten egg yolks
with ½ cup sugar, lemon juice and rind
and cook over hot water until thickened.
Chill. Whip cream and fold in the lemon
filling and spread on meringue. Chill for
several hours or overnight to blend fla-
vors. Serves 6 to 8.
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# Angel Pie
## Ingredients
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup sugar
- 4 egg yolks, beaten
- 1 cup whipping cream
- 1/2 cup sugar
- 3 Tbsp lemon juice
- 2 Tbsp lemon rind, grated
## Instructions
1. Beat egg whites until frothy, sprinkle cream of tartar over them and continue beating until frothy and wet in appearance.
2. Gradually add the 1 cup sugar, beating until sugar is well blended and the mixture stiff.
3. Spread in a well greased 9-inch pie pan and bake at 275 degrees for 20 minutes, then without opening the oven increase the heat to 300 degrees for 40 minutes longer.
4. Remove from oven, place pan on rack to cool.
## Filling
1. While meringue is cooling, prepare filling. Combine beaten egg yolks with 1/2 cup sugar, lemon juice and rind and cook over hot water until thickened.
2. Chill.
3. Whip cream and fold in the lemon filling and spread on meringue.
4. Chill for several hours or overnight to blend flavors.
5. Serves 6 to 8. -
Apple Sauce
Apple Sauce Six servings
2 lbs apples pinch of salt
water about 1 cup sugar ½ cup or mor
Method: wash apples Pare as thin
as possible and cut into quarters
or eighths. remove core
Pour water into sauce pan. Add
salt and apples.
Cover the pan and place over
a low flame. Cook apples till
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tender when tried with a fork.
When tender, remove from the
flame and add sugar.
Stir untill the sugar is mixed
with the apples
Cool and serve.
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# Apple Sauce
## Ingredients
- 2 lbs apples
- Water, about 1 cup
- Pinch of salt
- 1/2 cup sugar, or more
## Instructions
1. Wash apples. Pare as thin as possible and cut into quarters or eighths. Remove core.
2. Pour water into sauce pan. Add salt and apples.
3. Cover the pan and place over a low flame. Cook apples till tender when tried with a fork.
4. When tender, remove from the flame and add sugar.
5. Stir until the sugar is mixed with the apples.
6. Cool and serve. -
Apple Walnut Squares
APPLE WALNUT SQUARES
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1½ cups brown sugar, lumps
broken
1 teaspoon cinnamon
½ teaspoon allspice
2 sticks butter, cut into
pieces
3 eggs
½ cup apple cider or juice
1 cup chopped walnuts
½ cup raisins
3 cups apples, peeled, cored
and coarsely chopped
In large bowl, sift together
flour, baking powder and salt. Mix
in brown sugar, cinnamon and alls-
pice. With pastry blender or two
knives, cut butter into mixture until
it is as fine as oatmeal.
In another small bowl, lightly
beat eggs and add cider. Stir into
batter until well combined. Fold in
walnuts, raisins and apples. The
batter will be very heavy.
Butter a 9-by-12-inch baking
pan and spoon batter in, smoothing
out surface. Bake in preheated 325-
degree F. oven for 1 hour or until
golden brown and done. Cool and
cut into squares to serve.
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# Apple Walnut Squares
## Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups brown sugar, lumps broken
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 sticks butter, cut into pieces
- 3 eggs
- 1/2 cup apple cider or juice
- 1 cup chopped walnuts
- 1/2 cup raisins
- 3 cups apples, peeled, cored and coarsely chopped
## Instructions
1. In a large bowl, sift together flour, baking powder and salt.
2. Mix in brown sugar, cinnamon and allspice.
3. With a pastry blender or two knives, cut butter into mixture until it is as fine as oatmeal.
4. In another small bowl, lightly beat eggs and add cider. Stir into batter until well combined.
5. Fold in walnuts, raisins and apples. The batter will be very heavy.
6. Butter a 9-by-12-inch baking pan and spoon batter in, smoothing out surface.
7. Bake in preheated 325°F oven for 1 hour or until golden brown and done.
8. Cool and cut into squares to serve.