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New York Salad
New York Salad
4 slices pineapple
½ cup celery
½ cup nuts chopped
2 Sunkist oranges
Cream mayonnaise
Lettuce
Arrange slices of pineapple on
nests of lettuce leaves. Cut cel-
ery in slender strips, one and one-
half inches long, and mix with
nut meats. Pile in center of pine-
apple and garnish with four sec-
tions of Sunkist orange, free from
membrane, laid symmetrically on
pineapple. Pass dressing sepa-
rately.
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---
# New York Salad
## Ingredients
- 4 slices pineapple
- 1/2 cup celery
- 1/2 cup nuts, chopped
- 2 Sunkist oranges
- Cream mayonnaise
- Lettuce
## Instructions
1. Arrange slices of pineapple on nests of lettuce leaves.
2. Cut celery in slender strips, one and one-half inches long, and mix with nut meats.
3. Pile the celery and nut mixture in the center of the pineapple.
4. Garnish with four sections of Sunkist orange, free from membrane, laid symmetrically on pineapple.
5. Pass dressing separately. -
New York Cheesecake
Card 1 Front:
NEW YORK CHEESECAKE–FROM GOURMET'S BEST DESSERTS
FROM THE Editors of Gourmet, Random House
1 pound cream cheese, softened
1 pound ricotta cheese
1½ cups sugar
4 large eggs, at room temperature
½ stick (¼ cup) unsalted butter, melted & cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2½ teaspoons vanilla
2 cups dairy sour cream
In a large bowl with mixer cream together
cream cheese, ricotta cheese and sugar. Beat
in eggs, one at a time, beating well after each
addition. Add butter, flour, cornstarch, and
Card 1 Back:
vanilla and beat mixture until well-combined.
Fold in sour cream.
Turn into ungreased springform pan. Bake
cheesecake in the middle of preheated 325-degree
oven for 1 hour (the cake will be soft in the
center). Turn off heat (do not open the oven
door) and let the cake remain in the oven for
2 hours.
Remove cake from the oven, set it on a rack
and let it cool completely in the pan. Chill
cheesecake, loosely wrapped, for at least 2
hours. Remove sides of the pan and transfer
cake to a cake stand or plate.
Makes 1 9-inch cheesecake.
---
# New York Cheesecake
*Recipe by the Editors of Gourmet, Random House*
*Makes 1 9-inch cheesecake*
## Ingredients
- 1 pound cream cheese, softened
- 1 pound ricotta cheese
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1/2 stick (1/4 cup) unsalted butter, melted & cooled
- 3 Tbsp all-purpose flour
- 3 Tbsp cornstarch
- 2 1/2 tsp vanilla
- 2 cups dairy sour cream
## Instructions
1. In a large bowl with mixer, cream together cream cheese, ricotta cheese, and sugar.
2. Beat in eggs, one at a time, beating well after each addition.
3. Add butter, flour, cornstarch, and vanilla and beat mixture until well-combined.
4. Fold in sour cream.
5. Turn into an ungreased springform pan.
6. Bake cheesecake in the middle of a preheated 325°F oven for 1 hour (the cake will be soft in the center).
7. Turn off heat — do not open the oven door — and let the cake remain in the oven for 2 hours.
8. Remove cake from the oven, set it on a rack, and let it cool completely in the pan.
9. Chill cheesecake, loosely wrapped, for at least 2 hours.
10. Remove sides of the pan and transfer cake to a cake stand or plate. -
Never-Fail Dill Pickles
NEVER-FAIL DILL PICKLES
2 quarts fresh cucumbers
4 to 8 heads dill
2 tablespoons mixed whole spices, optional
3 tablespoons salt
3 cloves garlic, cut finely, or horseradish
1 cup vinegar
Cold water
Wash cucumbers and prick with fork. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads
of dill through as jar is packed. Add spices, salt, garlic or
horseradish and vinegar. Add cold water to fill jar. Tighten covers almost firmly. Leave for a few days where the
jar may be shaken occasionally until the salt is dissolved.
Do not use for 2 weeks. These pickles "work" or ferment
and look milky in the jars. Sometimes brine will run out
at the top. This does not hurt pickles, but lids must be
tightened firmly after pickles are through working.
If desired, a boiling hot liquid may be poured over the
cucumbers; they are then sealed and will not work. Prick
cucumbers with a fork 3 or 4 times before packing in
jars. The proportions for the hot liquid are: 1 cup vinegar,
3 cups water, 1/4 cup salt. Bring to boil and pour over
cucumbers, dill and garlic packed in jars. Seal at once.
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# Never-Fail Dill Pickles
## Ingredients
- 2 quarts fresh cucumbers
- 4 to 8 heads dill
- 2 Tbsp mixed whole spices, optional
- 3 Tbsp salt
- 3 cloves garlic, cut finely, or horseradish
- 1 cup vinegar
- Cold water
## Instructions
1. Wash cucumbers and prick with fork.
2. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads of dill through as jar is packed.
3. Add spices, salt, garlic or horseradish, and vinegar.
4. Add cold water to fill jar.
5. Tighten covers almost firmly.
6. Leave for a few days where the jar may be shaken occasionally until the salt is dissolved.
7. Do not use for 2 weeks. These pickles "work" or ferment and look milky in the jars. Sometimes brine will run out at the top. This does not hurt pickles, but lids must be tightened firmly after pickles are through working.
## Hot Liquid Method (Optional)
1. Prick cucumbers with a fork 3 or 4 times before packing in jars.
2. Pack cucumbers, dill, and garlic into jars.
3. Combine 1 cup vinegar, 3 cups water, and 1/4 cup salt. Bring to a boil.
4. Pour boiling hot liquid over cucumbers. Seal at once. Pickles sealed this way will not ferment. -
Never Fail Pie Crust
Never Fail Pie Crust
3 Cups flour 1 egg
1¼ Cup Crisco 5 Tablespoon water
1 teaspoon salt 1 Tablespoon vinegar
Cut Crisco into flour & salt mixture
until mealy. Beat egg well and add
water & vinegar to egg. Pour this liquid over
flour mixture all at once. Mix until moist
& roll out on board
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Taxol cancer drugs
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# Never Fail Pie Crust
## Ingredients
- 3 cups flour
- 1 1/4 cup Crisco
- 1 tsp salt
- 1 egg
- 5 Tbsp water
- 1 Tbsp vinegar
## Instructions
1. Cut Crisco into flour and salt mixture until mealy.
2. Beat egg well and add water and vinegar to egg.
3. Pour this liquid over flour mixture all at once.
4. Mix until moist and roll out on board. -
Never Fail Chocolate Frosting
Never Fail Choc. frosting
1/3 cup sugar 1/3 c. coffee cream
dash of salt
Boil together one good minute
Pour over 1 pkg. choc. chips
Beat & Beat until spreadable
Card 1 Back: blank
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# Never Fail Chocolate Frosting
## Ingredients
- 1/3 cup sugar
- 1/3 cup coffee cream (half and half or table cream)
- Dash of salt
- 1 pkg. chocolate chips (6oz)
## Instructions
1. Combine sugar, coffee cream, and salt in a saucepan.
2. Boil together for one good minute.
3. Pour over 1 package of chocolate chips.
4. Beat and beat until spreadable. -
Nashville House Fried Rolls
Nashville House Fried Rolls
soften 1 cake yeast in 1/4 cup warm water
& 1 qt warm milk
Add 1/4 cup sugar
1/2 " Crisco
5 tsp salt
sift & add 5 to 7 cups flour to 9
kneed on floured surface until
smooth & satiny.
Let rise till doubles in size about 1 hr.
Roll into small balls about the size of golf
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balls & let rise again till double in size.
Deep fry in Crisco for 2 1/2 min on
each size (350°)
---
# Nashville House Fried Rolls
## Ingredients
- 1 cake yeast
- 1/4 cup warm water
- 1 qt warm milk
- 1/4 cup sugar
- 1/2 cup Crisco
- 5 tsp salt
- 5 to 7 cups flour (up to 9)
## Instructions
1. Soften 1 cake yeast in 1/4 cup warm water and 1 qt warm milk.
2. Add sugar, Crisco, and salt.
3. Sift and add 5 to 7 cups flour (up to 9 cups total).
4. Knead on a floured surface until smooth and satiny.
5. Let rise until doubled in size, about 1 hour.
6. Roll into small balls about the size of golf balls and let rise again until double in size.
7. Deep fry in Crisco for 2 1/2 minutes on each side at 350°. -
Mustard-Sour Cream Salad Dressing
Mustard-Sour Cream Salad Dressing
1/2 cup red wine vinegar
1/2 cup sour cream
1/2 cup Dijon mustard
2 teaspoons sugar
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups vegetable oil
Place the first eight ingredients in a blender; cover
and process until smooth. While processing, gradu-
ally add oil in a steady stream. Transfer to a bowl
or pitcher. Cover and refrigerate until serving.
Yield: 2-1/2 cups.
good but very thick
I add more vinegar
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# Mustard-Sour Cream Salad Dressing
## Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup sour cream
- 1/2 cup Dijon mustard
- 2 tsp sugar
- 2 garlic cloves, peeled
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp Worcestershire sauce
- 1-1/2 cups vegetable oil
## Instructions
1. Place the first eight ingredients in a blender; cover and process until smooth.
2. While processing, gradually add oil in a steady stream.
3. Transfer to a bowl or pitcher.
4. Cover and refrigerate until serving.
Yield: 2-1/2 cups. -
Mustard Sauce
MUSTARD SAUCE
1 ounce dry mustard (about 4
tablespoons), 2 teaspoons)
mixed with just enough water to
dissolve
1 ounce monosodium glutamate
(about 2 tablespoons, 2
teaspoons)
1 ounce sesame seeds (4½
tablespoons)
2¼ cups soy sauce
Mix dry mustard, water, MSG, sesame
seeds and soy sauce. Serve as a dipping
sauce with chicken and steak.
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# Mustard Sauce
## Ingredients
- 1 oz dry mustard (about 4 Tbsp, 2 tsp), mixed with just enough water to dissolve
- 1 oz monosodium glutamate (about 2 Tbsp, 2 tsp)
- 1 oz sesame seeds (4 1/2 Tbsp)
- 2 1/4 cups soy sauce
## Instructions
1. Mix dry mustard, water, MSG, sesame seeds, and soy sauce.
2. Serve as a dipping sauce with chicken and steak. -
Mustard Pickles
Mustard pickles
Put 1 doz. Cucumbers in salt
water for 1 hr. or over nite.
{2tbs salt
{to 1doz cukers
{add 1/2 doz. onions
1 pt. Vinegar or use 1/2 water
1c. sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp tumeric pwdr
1 tsp. pepper
1 tsp. Cinnamon Buds
1 tsp ginger
Use level spoons. Let come to Boil Put cukes with
spices & cook for few min.
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# Mustard Pickles
## Ingredients
- 1 dozen cucumbers
- 2 Tbsp salt (for brine)
- 1/2 dozen onions
### Pickling Liquid
- 1 pt. vinegar (or use 1/2 water)
- 1 c. sugar
- 1 tsp celery seed
- 1 tsp mustard seed
- 1 tsp turmeric powder
- 1 tsp pepper
- 1 tsp cinnamon buds
- 1 tsp ginger
## Instructions
1. Put 1 dozen cucumbers in salt water for 1 hour or overnight.
2. Add 2 Tbsp salt to the 1 dozen cucumbers in the brine water.
3. Add 1/2 dozen onions to the cucumbers.
4. Combine vinegar (or half vinegar, half water), sugar, celery seed, mustard seed, turmeric powder, pepper, cinnamon buds, and ginger in a pot.
5. Use level spoons when measuring spices.
6. Let the pickling liquid come to a boil.
7. Put the cucumbers (and onions) in with the spices and cook for a few minutes. -
Mushroom Tea / Open Face Mushroom Sandwiches / Tiny Cream Puffs Filled with Thick Cheese Sauce / Broiled Oyster Canapes
• mushroom tea
(If near-by woods provide you with strange mushrooms and toadstools arrange them with
moss and ferns for a centerpiece.)
Open Face Mushroom Sandwiches
(Combine by white sauce method. 3 tablespoons butter. 3 tablespoons flour. 3/4 cup mushroom
liquor. salt. pepper. 1 1/2 teaspoons lemon juice. 1/4 teaspoon Worcestershire sauce. Spread
on buttered rounds of bread and top with a canned mushroom button.)
Tiny *Cream Puffs Filled with Thick Cheese Sauce
Broiled Oyster Canapes
(Dip small oysters in melted butter. sprinkle with salt and pepper. place on rounds of bread.
top with a shake of cocktail sauce and broil. Serve at once.)
Candies Tea Assorted Nuts
*Recipe from the American Home Basic File
---
# Mushroom Tea Menu
## Open Face Mushroom Sandwiches
### Ingredients
- 3 Tbsp butter
- 3 Tbsp flour
- 3/4 cup mushroom liquor
- Salt
- Pepper
- 1 1/2 tsp lemon juice
- 1/4 tsp Worcestershire sauce
- Buttered rounds of bread
- Canned mushroom buttons
### Instructions
1. Combine by white sauce method: butter, flour, mushroom liquor, salt, pepper, lemon juice, and Worcestershire sauce.
2. Spread on buttered rounds of bread and top with a canned mushroom button.
## Tiny Cream Puffs Filled with Thick Cheese Sauce
*Recipe from the American Home Basic File*
## Broiled Oyster Canapes
### Instructions
1. Dip small oysters in melted butter.
2. Sprinkle with salt and pepper.
3. Place on rounds of bread.
4. Top with a shake of cocktail sauce and broil.
5. Serve at once.
## Also Served
- Candies
- Tea
- Assorted Nuts -
Mrs. Sasser's Salad
MRS. SASSER'S SALAD
2 SMALL PKGS. LIME JELLO. TO
THIS ADD NECESSARY HOT FRUIT
JUICES. (PINEAPPLE)
THEN ADD SMALL MARSHMALLOWS
IMMEDIATELY (ABOUT 19 OF THEM)
LET BEGIN TO CONGEAL
THEN ADD 1/2 PT WHIPPING
CREAM (WHIPPED)
ADD 1 CUP GRATED CHEESE (over)
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ADD SOME PECANS (AS MANY
AS YOU WANT)
ADD 1 BIG CAN CRUSHED
PINEAPPLE, DRAINED.
---
# Mrs. Sasser's Salad
## Ingredients
- 2 small packages lime Jello
- About 19 small marshmallows
- 1/2 pint whipping cream, whipped
- 1 cup grated cheese
- Pecans, as many as you want
- 1 big can crushed pineapple, drained with juice saved
## Instructions
1. Heat pineapple juice and dissolve 2 small packages of lime Jello.
2. Immediately add the small marshmallows (about 19 of them).
3. Let the mixture begin to congeal.
4. Add the whipped whipping cream.
5. Add 1 cup grated cheese.
6. Add pecans (as many as you want).
7. Add drained crushed pineapple. -
Mrs. Corn's Rice Krispie Cookies
( Mrs Corn's Cookies )
Rice Krispie
2 eggs beaten
1 cup white sugar
1 cup brown sugar
1 cup butter
2 cups flour
2 cups oat meal
2 cups coconut
1 cup Rice Krispies
1 teaspoon baking powder
1/2 soda.
pinch salt.
Back:
In the heart of Sioux City
Hotel Martin - Sioux City
Operated by Eppley Hotels Co.
---
# Mrs. Corn's Rice Krispie Cookies
## Ingredients
- 2 eggs, beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter
- 2 cups flour
- 2 cups oat meal
- 2 cups coconut
- 1 cup Rice Krispies
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
## Instructions (inferred)
1. Beat eggs in a large bowl.
2. Add white sugar, brown sugar, and butter; mix well.
3. Stir in flour, oat meal, coconut, and Rice Krispies.
4. Add baking powder, baking soda, and salt; mix until combined.
5. Drop by spoonfuls onto a baking sheet and bake at 375°F for 10–12 minutes.