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Indian Tapioca
INDIAN TAPIOCA
Mix to-gether 1/3 Cup Tapioca
1/4 Cup Indian Meal
and stir while sprinkling into 1 quart of
scalded milk. Stir and cook until the tapioca
is transparent, then stir into the pudding
1 cup of molasses 1/2 teaspoon salt
and 2 tablespoons butter. Turn into a buttered
baking dish
Pour over the top 1½ cups cold milk and set
in the oven without stirring
Bake about 1 hour
add a few raisins or dates
if on hand Ernestine Duncan
Oct 5, 1930
Back: blank
---
# Indian Tapioca
## Ingredients
- 1/3 cup tapioca
- 1/4 cup Indian meal (cornmeal)
- 1 quart milk, scalded
- 1 cup molasses
- 1/2 tsp salt
- 2 Tbsp butter
- 1 1/2 cups cold milk
- Raisins or dates (optional, a few)
## Instructions
1. Mix together the tapioca and Indian meal, then stir while sprinkling into 1 quart of scalded milk.
2. Stir and cook until the tapioca is transparent.
3. Stir into the pudding: 1 cup molasses, 1/2 tsp salt, and 2 Tbsp butter.
4. Turn into a buttered baking dish.
5. Pour 1 1/2 cups cold milk over the top and set in the oven without stirring.
6. Bake about 1 hour.
7. Add a few raisins or dates if on hand. -
Casserole Chocolate Steamed Pudding / Chocolate Sauce
Casserole Choc. Steamed Pudding:
1/3 c shortening - 1/3 c cocoa, 1/2 c boiling water
mix to-gether - Then stir in
1 cup sugar -
mix together 1 cup flour - 1/2 t. salt
1 1/2 t. B.P. Add to other & beat
well. Then add 1 beaten egg
1/4 cup milk & 1 t. vanilla.
Pour in greased casserole & cover
Bake 350 - 30 mins. Serve with
Sauce (over)
Back:
Chocolate
Sauce — good
1/4 cup butter — Dec. 19,
1/4 " sugar 1968
1/4 " cream
cook for 10 minutes over heat
Then put in water cook for 30 minutes
---
# Casserole Chocolate Steamed Pudding
## Ingredients
- 1/3 cup shortening
- 1/3 cup cocoa
- 1/2 cup boiling water
- 1 cup sugar
- 1 cup flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 egg, beaten
- 1/4 cup milk
- 1 tsp vanilla
## Instructions
1. Mix together shortening, cocoa, and boiling water.
2. Stir in 1 cup sugar.
3. Mix together flour, salt, and baking powder; add to other mixture and beat well.
4. Then add 1 beaten egg, 1/4 cup milk, and 1 tsp vanilla.
5. Pour into greased casserole and cover.
6. Bake at 350°F for 30 minutes.
7. Serve with Chocolate Sauce.
## Chocolate Sauce
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 cup cream
## Chocolate Sauce Instructions
1. Cook butter, sugar, and cream for 10 minutes over heat.
2. Then put in water and cook for 30 minutes. -
Applesauce Puff
Applesauce Puff martha
July 4th
1971
4 slices bread or plain cake
good
2 tablesp butter or margarine
1½ cups applesauce
1 teasp cinnamon
⅓ cup brown sugar
1 egg
1 cup milk
1/4 teasp salt
Spread bread or cake slices with
butter or margarine, and
arrange in the bottom of greased
dish. Cover with applesauce then
sprinkle with cinnamon and about
half the sugar. Beat egg, milk, salt
and rest of sugar set in pan of hot
water and bake 350 degree 40
4 large servings minutes
Back:
Nonnie 1963
Oatmeal
___________
70
page
Ruth Morrell
---
# Applesauce Puff
## Ingredients
- 4 slices bread or plain cake
- 2 Tbsp butter or margarine
- 1 1/2 cups applesauce
- 1 tsp cinnamon
- 1/3 cup brown sugar
- 1 egg
- 1 cup milk
- 1/4 tsp salt
## Instructions
1. Spread bread or cake slices with butter or margarine and arrange in the bottom of a greased dish.
2. Cover with applesauce, then sprinkle with cinnamon and about half the sugar.
3. Beat egg, milk, salt, and rest of sugar together.
4. Pour over bread and applesauce mixture.
5. Set dish in a pan of hot water and bake at 350 degrees for 40 minutes.
6. Makes 4 large servings. -
Easy Dessert
- Easy Dessert - Churche
1 can Lucky Leaf apple pie filling
1 package Betty Crockett "Butter Brickle" or Yellow Cake Mix
Spread apple mix on bottom of pan, sprinkle cake mix over the top
Beat 2 eggs well - add 2/3 cup veg. oil - 1 teaspoon vanilla - beat
Pour over cake mix in pan - stir all till well blended
Sprinkle cinnamon or nutmeg on top
Bake in 350 degree oven 35 or 40 minutes
Serve with whipped cream or ice cream
Serves 10 people
from 14
1964
Back: blank
---
# Easy Dessert
## Ingredients
- 1 can Lucky Leaf apple pie filling
- 1 package Betty Crocker "Butter Brickle" or Yellow Cake Mix
- 2 eggs
- 2/3 cup vegetable oil
- 1 tsp vanilla
- Cinnamon or nutmeg, to taste
## Instructions
1. Spread apple pie filling on the bottom of the pan.
2. Sprinkle cake mix over the top.
3. Beat 2 eggs well, then add 2/3 cup vegetable oil and 1 tsp vanilla; beat well.
4. Pour egg mixture over cake mix in pan; stir all together until well blended.
5. Sprinkle cinnamon or nutmeg on top.
6. Bake in a 350 degree oven for 35 to 40 minutes.
7. Serve with whipped cream or ice cream.
Serves 10 people. -
Dip
" Dip "
M. Lux
April 14 1973
1 pkg. cream cheese — ) cream good
1 small can olive (cut fine )
1 little onion (cut fine )
cream cheese add 1 teas
cream or milk - cream good
not thin
grate olives &
onion - add cream cheese
Back:
Androscoggin Lodge
Fidelity Rebekah Lodge No.
ment No. 13, Canton Worum
Auxiliary P.M. No. 13 requ
company at the RECEPTION
MELVIN A. KELLEY,
Grand Lodge I.O.O
and
WILLIAM CROSSLEY,
at the Hasty Memorial A
Saturday Evening, Nov. 3
R.S.V.P. Alberta
205 We
---
# Dip
## Ingredients
- 1 lg pkg cream cheese
- 1 small can olives, finely chopped
- 1 little onion, finely chopped
- 1 tsp cream or milk
## Instructions
1. Grate olives and onion.
2. Add cream cheese.
3. Add 1 tsp cream or milk.
4. Cream well until good consistency — not too thin. -
Rice Indian Pudding
RICE INDIAN PUDDING
Put two tablespoons of rice to soak in ½ cup
of milk over night.
½ cup molasses
½ " Sugar
½ teas. salt
½ " ginger
½ " cinnamon
1 qt. scalded milk
Put in buttered dish and bake in moderate 350°
oven three hours. Stir several times the
first hour.
Mrs. Ethel Rickee
Sunday Nov-27-1960
Back:
Pine Needle Club
Pine Street Congregational Church
Lewiston, Maine
---
# Rice Indian Pudding
## Ingredients
- 2 Tbsp rice
- 1/2 cup milk (for soaking overnight)
- 1/2 cup molasses
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1 qt scalded milk
## Instructions
1. Put two tablespoons of rice to soak in 1/2 cup of milk overnight.
2. Combine soaked rice with molasses, sugar, salt, ginger, cinnamon, and scalded milk.
3. Put in a buttered dish and bake in a moderate oven (350°) for three hours.
4. Stir several times during the first hour. -
Grape Nut Pudding
Grape nut Pudding 1939
Mrs Bro[wn]
1pt milk- scald
1/2 cup sugar
1/2 cup grape-nut good
add grapenut to hot mi[lk]
after it thickens
add yolk of egg and
take from stove after thicken
add beaten egg white[s]
salt + flavor
Back: blank
---
# Grape Nut Pudding
## Ingredients
- 1 pt milk
- 1/2 cup sugar
- 1/2 cup Grape-Nuts cereal
- 1 egg, separated
- Salt, to taste
- Flavoring, to taste
## Instructions
1. Scald the milk.
2. Add the Grape-Nuts to the hot milk.
3. After it thickens, add the egg yolk.
4. Take from stove after thickening.
5. Add beaten egg whites, salt, and flavoring. -
Orange Cream Filling
Orange
Cream filling
2 egg yolks (a. white
½ cup sugar
juice + rind of
1 orange or lemon
1 cup heavy cream
dipped whipped
Heat + juice rind
+ sugar 1 minute
add yolks and cook
5 minutes.
cool + chill.
add + cup whipped cream
Back: blank
---
# Orange Cream Filling
## Ingredients
- 2 egg yolks (and whites)
- 1/2 cup sugar
- Juice and rind of 1 orange or lemon
- 1 cup heavy cream, whipped
## Instructions
1. Heat juice and rind with sugar for 1 minute.
2. Add yolks and cook 5 minutes.
3. Cool and chill.
4. Add 1 cup whipped cream. -
Date & Nut Bars
Pearl's May 28, 1973
Date & Nut Bars
1 stick butter (½ cup) }
1 cup cup up dates } melt butter + dates
1 teasp vanilla
1 cup sugar
2 eggs beaten (add to - above)
1 cup flour
½ tea Baking Powder
½ cup chopped dates Nuts
½ salt
Melt butter + dates to-gether
Add all other ingredients 350 oven
Bake 30 minutes
Cookie Pan
Back:
Androscoggin Lodge No. 2[?]
Fidelity Rebekah Lodge No. 4, W[?]
ment No. 13, Canton Worumbus N[?]
Auxiliary P.M. No. 13 request the[?]
company at the RECEPTION to be[?]
MELVIN A. KELLEY, GRAN[?]
Grand Lodge I.O.O.F. of
WILLIAM CROSSLEY, GRAN[?]
at the Hasty Memorial Armory[?]
Saturday Evening, Nov. 3, 196[?]
Alberta P. Th[?]
205 Webster[?]
R.S.V.P.
---
# Date & Nut Bars
*From Pearl, May 28, 1973*
## Ingredients
- 1 stick (1/2 cup) butter
- 1 cup dates, cut up
- 1 tsp vanilla
- 1 cup sugar
- 2 eggs, beaten
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 cup chopped nuts
- 1/2 tsp salt
## Instructions
1. Melt butter and dates together.
2. Add all other ingredients and mix together.
3. Bake in a cookie pan at 350°F for 30 minutes. -
Pumpkin Bread
Pumpkin Bread E. L. Duncan
Nov 19, 1973
1 cup Brown sugar
1/3 " Shortening cream good-
2 eggs
add 1 at a time beat good
1 cup pumpkin
Stir in
1/4 cup milk
2 cup flour
2 teasp Baking powder
1/2 " salt
1/4 " soda
1/2 " Ginger
1/4 " cloves
mix good & stir 1 minute
1/2 cup nuts
Pour in greased bread pan
Bake 350 to 55 Until well done
Remove from pan let stand 10 minutes
then remove from pan
Back:
MY PERSONAL COMMITMENT
of my time, talent and treasure as gifts from God, I am happy to
rs in the following commitment to:
NITED BAPTIST CHURCH, Lewiston, Maine
GIVING PLAN PER WEEK
al Expenses ........................ $
evolences .......................... $
rs ................................. $
al ................................. $
efer to give Weekly □ Monthly □
e may be increased, decreased or cancelled by notifying the
r financial secretary.
gree to tithe, giving 1/10 of my income to God's Work.
Card No. .................
Date .......................
---
# Pumpkin Bread
*From E.L. Duncan, Nov 19, 1973*
## Ingredients
- 1 cup brown sugar
- 1/3 cup shortening
- 2 eggs
- 1 cup pumpkin
- 1/4 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup nuts
## Instructions
1. Cream brown sugar and shortening together well.
2. Add 2 eggs, one at a time, beating well after each addition.
3. Stir in 1 cup pumpkin.
4. Stir in 1/4 cup milk.
5. Combine flour, baking powder, salt, baking soda, ginger, and cloves; mix into batter and stir 1 minute.
6. Stir in nuts.
7. Pour into a greased bread pan.
8. Bake at 350°F for 55 minutes until well done.
9. Remove from oven, let stand 10 minutes, then remove from pan. -
Hermits
Hermits
1 ½ cup sugar
2/3 cup shortning cream
together
2 eggs
1 cup of choppted raisins
1 teaspoon soda
little salt dissolved
in 3 tablespoons of milk
all kinds of spice.
Hermits.
1 cup sugar
2/3 cup shortning cream
together x
1 egg.
¾ cup of sour milk
1/3 cups chopped raisins
Back:
Mrs. Jorko
Custom House and Post Office, Rockland, Me.
1 teaspoon soda
1 teaspoon nutmeg
.. cinnamon
" cloves
little salt.
Hermits.
2 cups sugar.
1 cup butter or lard or half
and half and cream togeth
1 cup raisins, 1 cups currants
chopped 2 eggs 1 half cup
of sour milk, salt, teaspoon
soda teaspoon cloves, nutmeg
cinnamon, flour to roll sti
---
# Hermits (Three Versions)
## Version 1 — Drop Hermits (Inferred)
### Ingredients
- 1 1/2 cups sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup raisins, chopped
- 1 tsp baking soda
- Pinch salt dissolved in 3 Tbsp milk
- Spices to taste (see Editor's Notes)
- 2–2 1/2 cups flour (see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in chopped raisins.
4. Dissolve baking soda and salt in 3 Tbsp milk; add to mixture.
5. Add spices and flour gradually until a soft drop cookie dough forms.
6. Drop by spoonfuls onto a greased baking sheet.
7. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
8. Cool on pan for a few minutes before removing.
---
## Version 2 — Sour Milk Drop Hermits (Inferred)
*(Incomplete — see Editor's Notes)*
### Ingredients
- 1 cup sugar
- 2/3 cup shortening
- 1 egg
- 3/4 cup sour milk
- 1/3 cup raisins, chopped
- Spices to taste (see Editor's Notes)
- Flour to make a soft drop dough (approximately 2 cups — see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in egg.
3. Stir in sour milk and chopped raisins.
4. Add spices and flour gradually until a soft drop cookie dough forms.
5. Drop by spoonfuls onto a greased baking sheet.
6. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
7. Cool on pan for a few minutes before removing.
---
## Version 3 — Rolled Hermits (Traditional) (Inferred)
### Ingredients
- 2 cups sugar
- 1 cup butter, lard, or half butter and half lard
- 1 cup raisins
- 1 cup currants, chopped
- 2 eggs
- 1/2 cup sour milk
- Pinch salt
- 1 tsp baking soda
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- Flour to roll stiff (approximately 4–5 cups — see Editor's Notes)
### Instructions
1. Cream sugar and butter or lard together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in raisins, currants, and sour milk.
4. Add salt, baking soda, cloves, nutmeg, and cinnamon; mix well.
5. Add flour gradually until dough is stiff enough to roll without sticking.
6. On a floured board, roll dough to approximately ¼" thickness.
7. Cut into rectangles or squares.
8. Place on a greased baking sheet.
9. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
---
## Editor's Notes
**What are Hermits?**
Hermits are a classic American spiced drop or rolled cookie dating to at least the 1870s, particularly associated with New England. Dense, chewy, and heavily spiced with dried fruit, they were prized for keeping well in a tin for several weeks — a practical virtue for farmhouse baking.
**Baking instructions missing from all versions:**
All three versions end at the mixing stage; baking was assumed knowledge. Baking details inferred from standard period Hermit recipes.
**"All kinds of spice" (Version 1):**
Deliberately vague — Version 3 gives the likely intended blend: cloves, nutmeg, and cinnamon. Recommended starting point: 1/2–1 tsp each. Allspice and ginger are also period-appropriate additions.
**Flour missing from Versions 1 and 2:**
Neither version specifies flour quantity. Estimated from fat/sugar/egg ratios: approximately 2–2 1/2 cups for Versions 1 and 2 (drop cookies); approximately 4–5 cups for Version 3 (rolled cookie).
**Version 2 is a fragment:**
Original card instructions end after "Cream sugar and shortening together" — all subsequent steps inferred from Versions 1 and 3. Spices and flour entirely absent from original. Flag as significantly incomplete.
**"Sour milk" (Versions 2 and 3):**
Period term for naturally soured whole milk, similar to buttermilk. Modern substitution: add 1 Tbsp white vinegar or lemon juice per cup of whole milk and let stand 5 minutes.
**Version 3 has duplicate nutmeg:**
Original card lists nutmeg twice (likely a transcription error on the card itself). One tsp nutmeg intended.
**Drop vs. rolled:**
Versions 1 and 2 are soft drop cookies; Version 3 is the older, more traditional rolled-and-cut style. The three versions together suggest the recipe evolved in this household from rolled to drop over time, or reflect different sources.
**Three versions on one card:**
Unusual and archivally significant — suggests the contributor was actively comparing or consolidating recipes rather than copying a single trusted source. -
Date Cake
Date Cake
1 cup chopped dates
1 ,, hot water with 1
teaspoon soda turned over
dates.
Let stand while mixing
1 cup sugar
1 egg
1/2 cup butter and la[rd]
mixed,
1 1/2 cups flour wit[h] p[inch]
of salt
1/2 cup cho[pped nuts]
Back:
[1] teasp vanilla
Saving some of the
nuts to sprinkle over
top before baking.
Bake 3/4 hr.
350 oven
---
# Date Cake
## Ingredients
- 1 cup chopped dates
- 1 cup hot water with 1 tsp baking soda, turned over dates
- 1 cup sugar
- 1 egg
- 1/2 cup butter and lard, mixed
- 1 1/2 cups flour with pinch of salt
- 1/2 cup chopped nuts (save some to sprinkle on top)
- 1 tsp vanilla
## Instructions
1. Pour hot water mixed with baking soda over chopped dates. Let stand while mixing remaining ingredients.
2. Mix together sugar, egg, and butter and lard mixture.
3. Add flour with pinch of salt and mix together.
4. Stir in chopped nuts and vanilla.
5. Pour batter into pan. Sprinkle reserved nuts over top before baking.
6. Bake at 350°F for 3/4 hour.