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Prune Cake
PRUNE CAKE
2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
3/4 cup crisco
1 cup buttermilk
1 cup cooked prunes (not to soft)
1 1/2 cup sugar
3 eggs
Cream crisco and sugar, add eggs sift dry
ingredients together and add alternately
with milk. Stir in nuts and chopped prunes
by hand. Bake in long pan 40 or 45 min.
ICING
ICING
1 cup sugar
1 stick butter
1 tablespoon corn syrup
1 teaspoon vanilla
1/2 cup butter milk
Mix all ingredients together in sauce pan
and cook till it forms soft ball when
dropped in cold water.
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# Prune Cake
## Ingredients
### Cake
- 2 cups flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup Crisco
- 1 cup buttermilk
- 1 cup cooked prunes (not too soft)
- 1 1/2 cups sugar
- 3 eggs
### Icing
- 1 cup sugar
- 1 stick butter
- 1 Tbsp corn syrup
- 1 tsp vanilla
- 1/2 cup buttermilk
## Instructions
### Cake
1. Cream Crisco and sugar together.
2. Add eggs.
3. Sift dry ingredients together.
4. Add dry ingredients alternately with buttermilk.
5. Stir in nuts and chopped prunes by hand.
6. Bake in a long pan 40 or 45 minutes.
### Icing
1. Mix all ingredients together in a saucepan.
2. Cook until mixture forms a soft ball when dropped in cold water.
### Assembly
1. Apply icing to cooled cake. -
Sea Foam Fluffy Frosting
SEA FOAM FLUFFY FROSTING
Mix in top of double boiler:
2unbeaten egg whites,
1½ cups packedbrown suger,
⅓ cup of water.
Beat over boiling water(with
egg beater or at high speed o
of an electric beater)
7 minutes, or untill frosting
will stand in stiff peaks.
Remove from water, add 1 teaspe
spoon vanilla, beat 1 minute.
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# Sea Foam Fluffy Frosting
## Ingredients
- 2 unbeaten egg whites
- 1 1/2 cups packed brown sugar
- 1/3 cup water
- 1 tsp vanilla
## Instructions
1. Mix egg whites, packed brown sugar, and water in the top of a double boiler.
2. Beat over boiling water (with an egg beater or at high speed of an electric beater) for 7 minutes, or until frosting will stand in stiff peaks.
3. Remove from water, add 1 tsp vanilla, and beat 1 minute. -
Lemon Jello Icebox Dessert
Dessert
2 3oz lemon jello
1½ c sugar dissolve
¼ t salt
2 cups Boil Water
1½ t lemon rind
2/3 cups " juice
2 can everapid milk
2/3 c melted Margarine
4 c graham Cracker
1 Jtaladen
1 Mayonnaise
dissolve,
sugar, salt, Jello lemon
Rind + juice in boiling
Water set jello until firm
beat + add milk. Margarine
mix with Cracker Crumbs Pat
into pan pour mix on crumbs some
save some crumbs for tops
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# Dessert (Lemon Jello Icebox Dessert)
## Ingredients
### Filling
- 2 (3 oz) packages lemon Jell-O
- 1 1/2 cups sugar
- 1/4 tsp salt
- 2 cups boiling water
- 1 1/2 tsp lemon rind
- 2/3 cup lemon juice
- 2 cans evaporated milk
### Crust
- 2/3 cup melted margarine
- 4 cups graham cracker crumbs
## Instructions
### Filling
1. Dissolve Jell-O, sugar, and salt in boiling water.
2. Add lemon rind and lemon juice.
3. Set jello mixture until firm.
4. Beat, then add evaporated milk.
### Crust
1. Mix melted margarine with graham cracker crumbs.
2. Pat crumb mixture into pan.
### Assembly
1. Pour filling mixture over crumb crust.
2. Top with some crumbs reserved from crust mixture. -
Prune Cake with Buttermilk Glaze
1 c oil
1 C Butter milk
1 c cooked prunes
1 c nuts
2 c flour
1½ c sugar
3 eggs
1 T. soda
1 t. nutmeg, allspice
cinnamon & salt
Bake 325. 40 to 45 min.
1 stick butter
1 C sugar
1 T. syrup
½ c butter milk
t. vanilla
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# Prune Cake with Buttermilk Glaze
## Ingredients
### Cake
- 1 cup oil
- 1 cup buttermilk
- 1 cup cooked prunes
- 1 cup nuts
- 2 cups flour
- 1 1/2 cups sugar
- 3 eggs
- 1 Tbsp baking soda
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp salt
### Glaze
- 1 stick butter
- 1 cup sugar
- 1 Tbsp syrup
- 1/2 cup buttermilk
- 1 tsp vanilla
## Instructions
### Cake
1. Combine oil, buttermilk, cooked prunes, nuts, flour, sugar, and eggs. Mix well.
2. Add baking soda, nutmeg, allspice, cinnamon, and salt. Stir to combine.
3. Bake at 325°F for 40 to 45 minutes.
### Glaze
1. Combine butter, sugar, syrup, buttermilk, and vanilla in a saucepan.
2. Cook over medium heat, stirring, until sugar is dissolved and mixture is smooth.
3. Pour glaze over warm cake. -
Ice Box Cookies
Ice Box Cookies.
2 cups Dark Brown Sugar (1 #)
1 " Butter or Oleo. - (1/2 #) } creamed
2 eggs Beatin } add to above
1 tsp from Vanilla} mix ture
4 cups sifted flour
1 teaspoon soda - sc ant- } sift together 3 times
1 " cream tartar } and added to the above
1/4 " salt Alternately with 3/4 cups
Pecans meats cut up. (over)
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Mix together and form into
2 Rolls.
Let stand in refrigerator
over nite and slice thin with sharp
knife.
Bake in 400° oven about 12 Min.
You can use Baking Powder if
you do not have cream tartar.
"Good Luck"
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# Ice Box Cookies
## Ingredients
- 2 cups dark brown sugar (1 lb)
- 1 cup butter or oleo (1/2 lb)
- 2 eggs, beaten
- 1 tsp vanilla
- 4 cups sifted flour
- 1 scant tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup pecan meats, cut up
## Instructions
1. Cream together the dark brown sugar and butter or oleo.
2. Beat the eggs and add vanilla; add to the creamed mixture and mix well.
3. Sift flour, baking soda, cream of tartar, and salt together 3 times.
4. Add the sifted dry ingredients to the creamed mixture alternately with the cut-up pecan meats; mix together.
5. Form dough into 2 rolls.
6. Let stand in refrigerator overnight.
7. Slice thin with a sharp knife.
8. Bake in a 400° oven for about 12 minutes. -
Lasagne
sagne
Lasagne after boiling
½ lb hamburger
½ c. chopped onion
pinch oregano
shake of garlic salt
1 can tomato sauce
3 tablespoons catsup
1 tablespoon brown sugar
1 tablespoon vinegar
salt & pepper
8oz lasagne
cook lasagne in 1 qt water
until tender. Drain.
alternate lasagne &
sauce v. serve a can
bake 15 min. for 300°
sprinkle
Brown hamburger in greased
frying pan until all
kernals are separate.
add onions & orguin.
Brown. Add salt, pepper,
catsup, tomato
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# Lasagne
## Ingredients
- 1/2 lb hamburger
- 1/2 cup chopped onion
- Pinch of oregano
- Shake of garlic salt
- 1 can tomato sauce
- 3 Tbsp catsup
- 1 Tbsp brown sugar
- 1 Tbsp vinegar
- Salt and pepper, to taste
- 8 oz lasagne noodles
## Instructions
1. Brown hamburger in a greased frying pan until all kernels are separate.
2. Add onions and oregano. Brown.
3. Add salt, pepper, catsup, and tomato sauce.
4. Add brown sugar and vinegar.
5. Cook lasagne noodles in 1 qt water until tender. Drain.
6. Alternate layers of lasagne noodles and sauce in a baking dish.
7. Bake 15 minutes at 300°F.
8. Sprinkle with cheese and/or chopped herbs -
Punch
Punch
1 - 12 oz orange
2 lemons
4 cups sugar
8 " water
freeze -
ginger ale
Back:
Please excuse
2 March 1966
[?] female farmer
[?] Don't
[?] Point
---
# Punch
*2 March 1966*
## Ingredients
- 1 — 12 oz can frozen orange juice concentrate
- 2 lemons, juiced
- 4 cups sugar
- 8 cups water
- Ginger ale
## Instructions
1. Combine orange, lemons, sugar, and water.
2. Freeze mixture.
3. Add ginger ale before serving. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package of strawberry jello in 2 cups boiling water, add
1½ cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk until still but not frozen, so it
will whip. Whip until stiff and then add 3/4 cup sugar and juice and grated
(fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixutre. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pand. Pour in
jello mixutre and sprinkle remaining cracker crumbs over top. Chill over
nite or longer.
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# Jello Dessert
## Ingredients
- 1 large package strawberry jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve 1 large package of strawberry jello in 2 cups boiling water; add 1 1/2 cups cold water. Let set until clabbery (partially set and thickened).
2. Chill the 14 oz can of evaporated milk until very cold but not frozen, so it will whip. Whip until stiff.
3. Add 3/4 cup sugar and the juice and finely grated rind of 1 1/2 lemons to the whipped evaporated milk mixture.
4. Whip the partially set jello until foamy, then fold in the milk mixture.
5. Crush 12–15 graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
6. Pour the jello mixture over the crumbs and sprinkle the remaining cracker crumbs over the top.
7. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened to a clabber-like consistency; the jello should be set enough to be foamy when whipped but not fully firm. -
Lemon Cake
Lemon Cake
1 Box Duncan Hines Supreme
Lemon Cake Mix
1 Pkg. Instant Lemon Pudding
Mix
4 Eggs unbeaten
1/2 cup oil
1 cup water
Put all ingredients in a
bowl and mix very well
Bake in a large greased tube
pan 50 - 60 min. 350° oven
Let cool in inverted pan.
Sprinkle with powdered sugar
or ice
Back:
vacation now. I hope he
went to visit Nell & Glenn. A
vacation alone would be a
terrible thing - especially this
year.
This is all for this time
Take care of yourselves and
Love,
Mar
— Over —
---
# Lemon Cake
## Ingredients
- 1 box Duncan Hines Supreme Lemon Cake Mix
- 1 pkg instant Lemon Pudding Mix
- 4 eggs, unbeaten
- 1/2 cup oil
- 1 cup water
## Instructions
1. Put all ingredients in a bowl and mix very well.
2. Bake in a large greased tube pan for 50–60 minutes at 350°F.
3. Let cool in inverted pan.
4. Sprinkle with powdered sugar or ice. -
Stir 'n Drop Sugar Cookies
Stir 'n Drop Sugar Cookies
Crisp sugar cookies, rather porous in texture.
2 eggs 2 teaspoons vanilla
3/4 cup sugar 2 cups Gold Medal® flour*
2/3 cup salad oil 2 teaspoons baking powder
1 teaspoon grated lemon peel, 1/2 teaspoon salt
if desired
Heat oven to 400°. Mix eggs, sugar, salad oil, lemon peel and vanilla thoroughly.
Stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart
onto ungreased baking sheet. Flatten with greased bottom of glass dipped in
sugar. Bake 8 to 10 minutes. 4 dozen cookies.
High Altitude: No adjustments are necessary.
*If using self-rising flour, omit baking powder and salt.
® Reg. T.M. of General Mills, Inc.
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# Stir 'n Drop Sugar Cookies
*Makes 4 dozen cookies*
## Ingredients
- 2 eggs
- 3/4 cup sugar
- 2/3 cup salad oil
- 1 tsp grated lemon peel, if desired
- 2 tsp vanilla
- 2 cups Gold Medal flour*
- 2 tsp baking powder
- 1/2 tsp salt
*\*If using self-rising flour, omit baking powder and salt.*
## Instructions
1. Heat oven to 400°F.
2. Mix eggs, sugar, salad oil, lemon peel, and vanilla thoroughly.
3. Stir in remaining ingredients (flour, baking powder, and salt).
4. Drop dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet.
5. Flatten each cookie with the greased bottom of a glass dipped in sugar.
6. Bake 8 to 10 minutes.
**High Altitude:** No adjustments are necessary. -
Sourdough Pancakes or Waffles
SOURDOUGH PANCAKES OR WAFFLES
The night before: Place one cup starter in large bowl.
Stir in 2 cups warm water and 2½ cups flour. Will
be lumpy; but, will be smooth after it ferments.
The next morning: Put 1 or 2 cups of starter back into
your sourdough starter pot. Cover and refrigerate
until ready to use again. To the batter remaining in
the bowl add:
1 egg
2 tablespoons cooking oil
1/4 cup evaporated milk
Beat thoroughly. Then combine:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Blend together until smooth eliminating any lumps of soda.
Stir gently into batter. This will cause a gentle foaming
action. Allow batter to rest a few minutes, then fry on a
hot lightly greased griddle. If pancakes do not brown
rapidly and sizzle slightly as you drop each spoonful of
(over)
Back:
batter on the griddle it isn't hot enough. Always make dollar s-
ize pancakes for ease in turning.
WAFFLES: Do not thin with milk the above batter. Sourdough
waffles are extra crispy and light.
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# Sourdough Pancakes or Waffles
## Ingredients
- 1 cup sourdough starter
- 2 cups warm water
- 2 1/2 cups flour
- 1 egg
- 2 Tbsp cooking oil
- 1/4 cup evaporated milk
- 1 tsp salt
- 1 tsp baking soda
- 2 Tbsp sugar
## Instructions
1. **The night before:** Place one cup starter in a large bowl. Stir in 2 cups warm water and 2 1/2 cups flour. The mixture will be lumpy, but will smooth out after it ferments overnight.
2. **The next morning:** Put 1 or 2 cups of the starter back into your sourdough starter pot. Cover and refrigerate until ready to use again.
3. To the batter remaining in the bowl, add the egg, cooking oil, and evaporated milk. Beat thoroughly.
4. In a separate small bowl, combine the salt, baking soda, and sugar. Blend together until smooth, eliminating any lumps of soda.
5. Stir the dry mixture gently into the batter. This will cause a gentle foaming action.
6. Allow the batter to rest a few minutes.
7. Fry on a **hot** lightly greased griddle. If pancakes do not brown rapidly and sizzle slightly as you drop each spoonful of batter onto the griddle, it isn't hot enough.
8. Always make dollar-size pancakes for ease in turning.
### For Waffles
9. Do not thin the above batter with milk. Sourdough waffles are extra crispy and light. -
Orange Punch
Orange Punch
Makes 10 gallon
8 pkg. Orange C. aid
12 qts water
8 c sugar
4 lg cans p. apple juice
8 cans 12 z Frozen Lemonade
8 small can Frozen Orange Juice
6 qts water
6 qts 7 up or Fresca
Back:
A Major Gas for Less
PARTS –
ALL OILS
FOR LESS GRANT'S
U-SAVE
Delridge Way & W. Barton
Seattle GOODYEAR
TIRES
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# Orange Punch
*Makes 10 gallons*
## Ingredients
- 8 pkg. Orange Kool-Aid (or similar orange drink mix)
- 12 qt. water
- 8 cups sugar
- 4 large cans pineapple juice
- 8 cans (12 oz.) frozen lemonade
- 8 small cans frozen orange juice
- 6 qt. water
- 6 qt. 7-Up or Fresca
## Instructions
1. Mix orange drink mix, 12 qt. water, and sugar together until sugar is dissolved.
2. Add pineapple juice, thawed frozen lemonade, and thawed frozen orange juice; stir to combine.
3. Add remaining 6 qt. water and mix well.
4. Just before serving, stir in 6 qt. 7-Up or Fresca.