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World's Fair Soap
World's Fair Soap
6 lbs. lard
1 can lye
Melt lard in large Kettle.
Dissolve lye in 1 qt. cold water. Cool
both. Pour lye into fat until thickened.
Pour this mixture into shallow wooden
box. Do not handle soap for 2 weeks.
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# World's Fair Soap
## Ingredients
- 6 lbs. lard
- 1 can lye (1 lb)
- 1 qt. cold water
## Instructions
1. Melt lard in a large kettle.
2. Dissolve lye in 1 qt. cold water. Cool both.
3. Pour lye into fat until thickened.
4. Pour this mixture into a shallow wooden box.
5. Do not handle soap for 2 weeks. -
Wise Beef Jerky
Wise Beef Jerky
1 flank steak (1½ lbs.) 1 tsp. seasoned salt
1/3 tsp. garlic powder - 1/3 tsp. black pepper
1 tsp. Accent - 1 tsp. onion powder
1/4 cup Worcestershire sauce - 1/4 C. soy sauce.
Trim off all fat. Semi-freeze meat. Cut
with grain to 1/8-1/4" thick slices. Combine
seasonings with sauces. Place in pyrex dish
& add meat. Cover meat well with sauce.
Marinate over-night. Dry at 140° for 6-8
hours.
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# Wise Beef Jerky
## Ingredients
- 1 flank steak (1 1/2 lbs.)
- 1 tsp. seasoned salt
- 1/3 tsp. garlic powder
- 1/3 tsp. black pepper
- 1 tsp. Accent (MSG seasoning)
- 1 tsp. onion powder
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
## Instructions
1. Trim all fat from the flank steak.
2. Semi-freeze the meat.
3. Cut with the grain into 1/8–1/4" thick slices.
4. Combine all seasonings with the sauces.
5. Place the sauce mixture in a Pyrex dish and add the meat.
6. Cover the meat well with the sauce.
7. Marinate overnight.
8. Dry at 140°F for 6–8 hours. -
Wild Rice Stuffing
Fred Meyer Nutrition Centers
WILD RICE STUFFING
1 cup raw wild rice
3 cups chicken broth*
1 cup diced celery
¼ cup instant minced onion
½ cup melted butter
4 oz. can mushrooms
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon sage
¼ teaspoon thyme
Cook rice in boiling broth. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
Combine all ingredients. Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great
with any wild game!
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# Wild Rice Stuffing
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 cup raw wild rice
- 3 cups chicken broth*
- 1 cup diced celery
- 1/4 cup instant minced onion
- 1/2 cup melted butter
- 4 oz. can mushrooms
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sage
- 1/4 tsp thyme
## Instructions
1. Cook rice in boiling broth.
2. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
3. Combine all ingredients.
Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great with any wild game! -
Whole Wheat Pastry Shell
Fred Meyer Nutrition Centers
WHOLE WHEAT PASTRY SHELL
1 cup whole wheat pastry flour
½ teaspoon sea salt
1 tablespoon wheat germ
¼ cup cold pressed oil
2 tablespoons cold milk
1) Preheat oven to 425°F.
2) Sift flour.
3) Add salt and wheat germ to sifted flour. Add oil and milk, mix with fork
into a dough.
4) Roll between 2 pieces of wax paper. Peel off top paper. Turn pastry into a
9" pie pan. Remove top paper. Trim edges. Bake pie shell about 15 minutes.
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# Whole Wheat Pastry Shell
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 cup whole wheat pastry flour
- 1/2 tsp sea salt
- 1 Tbsp wheat germ
- 1/4 cup cold pressed oil
- 2 Tbsp cold milk
## Instructions
1. Preheat oven to 425°F.
2. Sift flour.
3. Add salt and wheat germ to sifted flour. Add oil and milk, mix with fork into a dough.
4. Roll between 2 pieces of wax paper. Peel off top paper. Turn pastry into a 9" pie pan. Remove top paper. Trim edges. Bake pie shell about 15 minutes. -
Whole Wheat Bread
Card 1 Front:
Whole Wheat Bread
4 to 4½ cups whole-
wheat flour
1 TBS active dry yeast
1½ cups warm water
1 TBS honey
1 TBS safflower oil
1 tsp sea salt
In a large mixing bowl, dissolve yeast in ¼
cup of the warm water, then add remain-
der. Dissolve honey in this mixture and
let sit for a few minutes; then add 2 cups
of the flour and beat with a wooden spoon
until smooth. Cover and set in a warm
place to rise for about 1 hour until light
and foamy. Mix salt and oil into batter.
(over)
20
Card 1 Back:
Add flour a little at a time and mix until stiff and easy to handle.
Place dough on a lightly floured board and begin kneading. Knead
for 20 minutes or so, adding more flour a little at a time until
smooth, elastic, and not sticky. The exact quantity of flour will
vary slightly each time; this, as well as the proper consistency of the
kneaded dough will be learned with experience. When kneading is
complete, dough should be springy enough to almost resume shape
when pressed in lightly with finger. Shape into loaf, and place in a
lightly oiled standard size bread pan (about 9 x 5 x 3 inches). Cover
and set in a warm place to rise until doubled in bulk, about 1 hour.
Preheat oven to 350° and bake for about 1 hour until crust is a deep
golden brown. Remove from pan at once and cool before slicing.
natural recipes boston, mass © 1974
94 bourne st. 02130 (617)522-0299
---
# Whole Wheat Bread
*Recipe by Natural Recipes - 1974*
## Ingredients
- 4 to 4 1/2 cups whole-wheat flour
- 1 Tbsp active dry yeast
- 1 1/2 cups warm water
- 1 Tbsp honey
- 1 Tbsp safflower oil
- 1 tsp sea salt
## Instructions
1. In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add remainder.
2. Dissolve honey in this mixture and let sit for a few minutes.
3. Add 2 cups of the flour and beat with a wooden spoon until smooth.
4. Cover and set in a warm place to rise for about 1 hour until light and foamy.
5. Mix salt and oil into batter.
6. Add flour a little at a time and mix until stiff and easy to handle.
7. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience.
8. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger.
9. Shape into loaf and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches).
10. Cover and set in a warm place to rise until doubled in bulk, about 1 hour.
11. Preheat oven to 350°F and bake for about 1 hour until crust is a deep golden brown.
12. Remove from pan at once and cool before slicing. -
Whole Wheat Bread
Whole Wheat Bread
5 cups lukewarm water
1 pk dry yeast.
½ cup honey - or 1 cup
2 Tbs salt
10-12 cup flour.
mix - beat & knead in bowl
until well mixed. Dough should
Card 1 Back:
be some what soft + sticky.
Let rise until double.
Punch down and knead - let
rise again Then punch down
and put into loaf
bake 50 minutes - 350°
3 loafs
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# Whole Wheat Bread
*Makes 3 loaves*
## Ingredients
- 5 cups lukewarm water
- 1 pkg dry yeast
- 1/2 cup honey (or 1 cup)
- 2 Tbsp salt
- 10–12 cups flour
## Instructions
1. Mix, beat, and knead in bowl until well mixed. Dough should be somewhat soft and sticky.
2. Let rise until double.
3. Punch down and knead. Let rise again.
4. Then punch down and put into loaf pans.
5. Bake 50 minutes at 350°F. -
White Sauce / Macaroni Cheese
White Sauce
Thin = fat flour salt milk
1t 1t ¼t 1c.
med. 2T 2T ¼t 1c.
Macarona Cheese
1c. med white sause
4oz macaronia
Back:
Cook macaroni in 6 cup water +
1 teas salt. make white sause.
Add ¼ lb grated cheese
Combined cheese sause and
mac. Serve.
---
# White Sauce / Macaroni Cheese
## Ingredients
### White Sauce (Thin)
- 1 tsp fat
- 1 tsp flour
- 1/4 tsp salt
- 1 cup milk
### White Sauce (Medium)
- 2 Tbsp fat
- 2 Tbsp flour
- 1/4 tsp salt
- 1 cup milk
### Macaroni Cheese
- 1 cup medium white sauce
- 4 oz macaroni
- 1/4 lb grated cheese
## Instructions
### White Sauce
1. Combine fat, flour, and salt; blend with milk to make a thin or medium white sauce as needed.
### Macaroni Cheese
1. Cook macaroni in 6 cups water with 1 tsp salt.
2. Make medium white sauce.
3. Add 1/4 lb grated cheese to the white sauce to make cheese sauce.
4. Combine cheese sauce and macaroni.
5. Serve. -
White Christmas
White Christmas
1 lb white bark candy
1 lb salted nuts (your choice, peanuts suggested)
2 c. Rice Krispies
Melt candy in heavy kettle
saucepan or double
boiler. Add nuts and Rice Krispies. Stir gently
and mix well. Spoon onto waxed papered
cookie sheet in heaping teaspoons. Place in
refrigerator until firm. Store in airtight container.
May be refrigerated YIELD 4-5 DOZEN.
Card 1 Back: blank
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# White Christmas
*Yields 4–5 dozen*
## Ingredients
- 1 lb white bark candy
- 1 lb salted nuts (your choice, peanuts suggested)
- 2 cups Rice Krispies
## Instructions
1. Melt candy in a heavy kettle, saucepan, or double boiler.
2. Add nuts and Rice Krispies. Stir gently and mix well.
3. Spoon onto a waxed paper–lined cookie sheet in heaping teaspoons.
4. Place in refrigerator until firm.
5. Store in an airtight container. May be refrigerated. -
White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
PREP 30 minutes plus cooling
BAKE about 15 minutes per batch
MAKES about 2 dozen cookies
2½ cups all-purpose flour
¾ cup butter or margarine (1½ sticks),
softened
¾ cup granulated sugar
½ cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss
confectionery bar, or white baking
bar, coarsely chopped
1 jar (6½ ounces) macadamia nuts,
chopped (about 1⅓ cups)
1½ cups dried tart cherries
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1. Preheat oven to 325°F. In large
bowl, with mixer at medium speed,
beat flour, butter, sugars, corn syrup,
vanilla, baking soda, salt, and eggs
until blended, occasionally scraping
bowl with rubber spatula. With
spoon, stir in white chocolate,
macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded
¼ cups, 3 inches apart, onto ungreased
large cookie sheet. Bake cookies 15 to
17 minutes or until lightly browned.
Transfer cookies to wire rack to cool.
Repeat with remaining dough. Store
cookies in tightly covered container at
room temperature up to 3 days, or in
freezer up to 3 months.
Each cookie: About 310 calories, 4 g
protein, 37 g carbohydrate, 16 g total fat
(7 g saturated), 2 g fiber, 37 mg cholesterol,
275 mg sodium.
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# White Chocolate Macadamia Cookies
**Prep:** 30 minutes plus cooling -
White Cake Mix Dessert / Cherry Pineapple Dump Cake
desserts
white cake mix
Large can of peaches
1½ sticks of butter
350° - 45 min to 1 hour
or
21 oz cherry pie mix
15 oz crushed pineapple
1½ sticks butter
over →
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# White Cake Mix Dessert (Dump Cake)
## Ingredients – Peach Version
- 1 box white cake mix
- 1 large can of peaches with liquid
- 1 1/2 sticks butter
## Instructions – Peach Version
1. Pour peaches into baking dish.
2. Sprinkle white cake mix over top.
3. Slice butter and lay over cake mix.
4. Bake at 350° for 45 minutes to 1 hour.
## Ingredients – Cherry Pineapple Version
- 1 box white cake mix
- 21 oz cherry pie mix
- 15 oz crushed pineapple with liquid
- 1 1/2 sticks butter
## Instructions – Cherry Pineapple Version
1. Pour cherry pie mix and crushed pineapple into baking dish.
2. Sprinkle white cake mix over top.
3. Slice butter and lay over cake mix.
4. Bake at 350° for 45 minutes to 1 hour. -
White Cake
White Cake W. Smith
Sept 2, 1960
2 1/2 cups flour sifted good)
1 2/3 " sugar ) blend together
2/3 " spry )
1 teasp salt
3/4 cup milk
3 1/2 teasp baking powder By hand stir in to above
add = 1/2 cup milk more to above
3 eggs - 1 teasp vanilla
Bake ~~cook~~ 350 - 30 minutes
325 scant
over
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# White Cake
*From W. Smith, September 2, 1960*
## Ingredients
- 2 1/2 cups flour, sifted well
- 1 2/3 cups sugar
- 2/3 cup Spry
- 1 tsp salt
- 3/4 cup milk
- 3 1/2 tsp baking powder
- 1/2 cup milk (additional)
- 3 eggs
- 1 tsp vanilla
## Instructions
1. Blend together flour, sugar, Spry, and salt.
2. Stir in 3/4 cup milk and baking powder by hand into the above mixture.
3. Add an additional 1/2 cup milk to the above.
4. Add eggs and vanilla; mix to combine.
5. Bake at 325°F for 30 minutes. -
White Bread / Dark Bread
Here is the recipe for the way
I make my bread, Kristina. But
remember that your Grandma can
make just as good bread as I do.
Some times I get it so very good
& some times not so good.
White Bread
In the evening I scald 1½ cups
sour milk & then put salt & 1c cold
water in, & set away untill luke
warm. Then soak 1 yeast in ½ cup
luke warm water, & 1 teaspoon sugar
I use red star yeast, or Maca yeast
I like it best, but can't get it now.
Then mix yeast & the sour milk, &
beat in flour in untill you can't beat
it any more, then put more flour
in & knead until you think it
right for putting in pans.
Then in morning put in pans
& let rise, & then bake.
Now you can make it any time you
want to, but I like it this way,
because then I can get it baked in
the morning.
Dark Bread
In the evening scald 1½ cup sour
milk, then put 1 cup cold water in, & set
set away till luke warm.
Then soak 1 yeast in ½ cup luke
warm water, & 1 teaspoon sugar.
Then mix yeast & sour milk, & beat
in enough Rye Graham flour (Pumpernickle
Back:
Rye Graham is best, if you can
get it) till you can't beat it
any more. Then in morning
knead enough white flour in, so
its right to put in pans.
Put in pans, & put in oven
right away, & bake. Do not let
it rise in pans.
Now I don't know if you can
understand this, as Ethel says
she cant.
Love Clara.
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# White Bread and Dark Bread
*Here is the recipe for the way I make my bread, Kristina. But remember that your Grandma can make just as good bread as I do. Some times I get it so very good & some times not so good.*
## White Bread Ingredients
- 1 1/2 cups sour milk
- Salt
- 1 cup cold water
- 1 yeast cake (Red Star yeast, or Maca yeast)
- 1/2 cup luke warm water
- 1 teaspoon sugar
- Flour (as much as needed)
## White Bread Instructions
1. In the evening, scald 1 1/2 cups sour milk, then put salt and 1 cup cold water in, and set away until luke warm.
2. Soak 1 yeast in 1/2 cup luke warm water with 1 teaspoon sugar.
3. Mix yeast and the sour milk, and beat in flour until you can't beat it any more.
4. Put more flour in and knead until right for putting in pans.
5. In the morning, put in pans and let rise, then bake.
## Dark Bread Ingredients
- 1 1/2 cups sour milk
- 1 cup cold water
- 1 yeast cake
- 1/2 cup luke warm water
- 1 teaspoon sugar
- Rye Graham flour (Pumpernickel / Rye Graham is best)
- White flour (enough to knead in)
## Dark Bread Instructions
1. In the evening, scald 1 1/2 cups sour milk, then put 1 cup cold water in, and set away till luke warm.
2. Soak 1 yeast in 1/2 cup luke warm water with 1 teaspoon sugar.
3. Mix yeast and sour milk, and beat in enough Rye Graham flour (Pumpernickel/Rye Graham is best) until you can't beat it any more.
4. In the morning, knead in enough white flour so it is right to put in pans.
5. Put in pans and put