Dot's Salad Dressing

2 Tbsp. flour
1 Tbsp. sugar
1/2 tsp. salt
scant tsp. dry mustard
1 Tbsp. butter
1 egg
1 cup milk
1/2 cup vinegar

Mix flour, sugar, salt, and mustard. Add butter and egg, mix to a paste. Add milk and vinegar and stir while cooking about 5 minutes after is comes to simmering. Beat well after it is cooked.

Molasses Sugar Cookies

1 1/2 cup shortening
2 cups sugar
1/2 cup molasses
2 eggs
4 tsp. baking soda
4 cups flour
1/2 tsp. ginger
1 tsp. cinnamon
1 tsp. salt

Melt shortening in a 3 or 4 qt. sauce pan over low heat. Remove from heat, add sugar, molasses, and eggs. Beat well. Sift flour, soda, salt, and spices. Add to first mixture. Mix well. Chill. Form in 1 inch balls, roll in sugar and place on greased cookie sheet. Bake at 400 degrees for 8 to 10 minutes.

Bread & Butter Pickles

This is for 100 pickles.

Wash, slice, put in pan with cup of salt, cover with boiling water and let stand overnight.
Drain, take 16 or 17 medium sized onions, slice, soak in salt water for 3 hours, drain and mix with cucumbers.

Mix 3 quarts vinegar, 1 quart water, and add 2 Tbsp. curry powder, 2 Tbsp. mustard seed, 2 Tbsp. celery seed, 7 or 8 cups brown sugar and put all together with onions and cucumbers and boil until tender.

Store in sealed jars.

Nut Bread

2 cups flour
2 tsp. baking powder
3/4 cup sugar
1 tsp. salt
1 cup sweet milk

Stir this, then add 2 well-beaten eggs and nuts.

Cocoa Mix

Here's a recipe to make your own cocoa mix. Measure out enough instant milk to make one quart of milk. Add 3 Tbsp. of cocoa, 6 Tbsp. sugar, and a dash of salt. Mix these dry ingredients well and store in a tightly covered jar. When ready for hot cocoa, put 3 to 4 heaping teaspoons of the mix in a cup and fill with boiling water.

Orange Cookies

3 cups flour
3 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup shortening
1 1/4 cups sugar
2 eggs
1 can (6 oz.) frozen concentrated orange juice, thawed and undiluted
1 cup chopped pecans

Oatmeal Cookies

1 lb. package brown sugar
1/2 cup buttermilk
1 tsp. baking soda
1 cup shortening
1 egg
2 cups oats

Let stand 2 hrs. Stir in 2 cups flour and 1 pkg. chocolate bits if desired.

Bananas and Spice

Cut 4 ripe peeled bananas in half lengthwise and crosswise. In skillet melt 1/4 cup butter over medium heat. Add 1/4 cup firmly packed brown sugar, stir until dissolved. Add 1 Tbsp. lemon juice, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and bananas. Cook, turning bananas occasionally for 5 minutes. Remove bnanas to serving plate and spoon sauce over bananas.

Barbeque Sauce

1 onion, chopped
2 Tbsp. oil
2 Tbsp. vinegar
2 Tbsp. brown sugar
1/4 cup lemon juice
1 cup catchup
3 Tbsp. Worcestershire sauce
1/2 cup water
1/2 tsp. prepared mustard
1/2 cup chopped celery
salt to taste
cayenne pepper to taste

Brown onion in oil and add remaining ingredients. Simmer 30 minutes. Makes 2 cups.

Waldorf Crown Salad

2 3-oz. pkgs. strawberry gelatin
2 cups boiling water
1 1/2 cups cold water
1 cup cubed apples
1/2 cup thinly sliced celery
1/4 cup chopped walnuts

Make gelatin and chill until thickened. Fold in apples, celery, and nuts. Pour into 5-cup ring mold. Chill until firm. Unmold; surround with lettuce. Fill center with Regal Dressing; garnish with apple slices and walnut halves if desired.

Regal Dressing
1 cup dairy sour cream
1/2 cup mayonnaise
1 1/2 cups miniature marshmallows

Combine sour cream and salad dressing. Fold in marshmallows.

Chocolate Stove-Top Cookies

2 cups sugar
1/2 cup milk
1/4 cup cocoa
1/4 lb. oleo

Combine these 4 in saucepan and cook until mixture begins to boil. Cool 1 minute before adding the following ingredients:

1 tsp. vanilla
dash salt
1/2 cup chunky peanut butter
3 cups uncooked quick oats

Stir well and drop by teaspoon on wax paper. Let cool.

Uncooked Vegetable Relish

2 medium cabbage
8 medium carrots
4 green peppers
4 red peppers
8 small onions

Grind and add 1/2 cup salt. Let stand overnight. Drain next day and cover with 3 pints vinegar, 1 tsp. celery seed, 1 tsp. mustard seed, and 6 cups sugar. Not necessary to seal.

Baked Cheese Sandwiches

8 slices cheddar cheese
8 slices white bread
1/2 cup chopped onions
2 eggs, slightly beaten
1/8 tsp. dry mustard
1/8 tsp. garlic salt
2 cups milk
1 tsp. salt

Arrange 4 slices of bread in bottom of 9x9x2-inch pan. Cover each slice with chopped onions and a slice of cheese. Cover with remaining bread and top with cheese. Combine milk, eggs, salt, mustard and garlic salt. Pour over the stacked bread and cheese. Bake in a moderate oven (350 degrees) for 35 minutes. Do not overcook! Serve with a dash of chili sauce.

Molasses Cake

Yolk of 1 egg
Butter 1/2 size of yolk
1 cup molasses
1/2 cup sugar
1 cup hot water
2 tsp. baking soda

Make thick batter then add hot water. Then add 2 cups flour.

Tuna stuffed baked potatoes

Filling:
4 paking potatoes, baked
1 cup mayonnaise
1/2 cup grated cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped pimento
1/4 cup chopped scallion
2 7-oz. cans tuna, drained

Topping:
1/4 cup mayonnaise
2 Tbsp. grated cheddar cheese
1 egg white, stiffly beaten

Scoop baked potato from shells. Lightly toss with other filling ingredients. Spoon back into shells. Heat 10 minutes at 400 degrees. For topping: fold mayonnaise and cheese into egg white. Spoon over hot, stuffed potatoes. Heat an additional 10 minutes, until lightly browned.

Apple Pancakes with Cider Syrup

3 sweet apples
2 cups regular biscuit mix
2 cups milk
1 egg

Peel and core apples, dice finely. Beat egg, stir in biscuit mix and milk. Add apples. Make silver dollar sized pancakes in buttered skillet.

Cider Syrup
4 cups apple cider
2 cups sugar

Add sugar to cider in saucepan and simmer 5 to 10 minutes.

To vary flavor add 1/2 tsp. cinnamon or grated lemon rind.

Cheesy Tuna Pie

1 - 10 3/4 oz. condensed cheese soup
1 - 13 oz. can tuna drained
1 - 10 oz. pkg. frozen mixed vegetables
1/4 cup milk
1/2 tsp. salt
1 - 8 oz. pkg. refrigerated biscuits

About 45 minutes before serving, preheat oven to 400 degrees. Over medium heat cook undiluted soup and mixed vegetables and tuna until mixtures is heated through, stirring occasionally. Roll out bisucuits. Put hot tuna mixture in 8x8 pan, place biscuits on top and bake 25 t0 30 minutes until biscuits are brown.

Soft Molasses Gingerbread

1 cup molasses
1/3 cup butter
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup sour milk
1 or 2 eggs
2 cups flour
1 tsp. ginger
1/2 tsp. salt

Welsh Cookies

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
1 cup currants or raisins
1 cup shortening
2 eggs
1/2 cup milk or enough to roll
1 cup sugar

Sherbert

1 orange
1 lemon
1 banana
1 cup sugar
1 cup water
1 egg white
1 tsp. plain gelatin
2 Tbsp. cold water
1/4 cup boiling water

Soak gelatin in cold water, then dissolve in hot water. Prepare juices, mash banana. Combine fruit with water and sugar and gelatin. Mix well. Then fold in stiffly beaten egg white. Place in a shallow pan and freeze, stirring occasionally.

Cabbage Walnut Apple Slaw

6 cups finely shredded cabbage
1/2 cup walnuts, chopped
1 cup tart apples, chopped
3/4 tsp. salt
3/4 tsp. ground ginger
1/2 cup mayonnaise
1 Tbsp. vinegar
1 Tbsp. honey

Mix together in a large bowl the cabbage, walnuts, apples, salt, and ginger. In a separate bowl combine mayonnaise, vinegar, and honey. Pour mayonnaise mixture over cabbage mixture and toss lightly. Chill and serve cold.

Shrimp Fondue

5 slices day old bread
2 cups milk
1 cup shrimp, broken up fine
salt and pepper
3 eggs beaten
3/4 to 1 cup sharp cheese
3 Tbsp. melted shortening

Frankfurter Casserole

1 lb. frankfurters
2 Tbsp. butter
1 cup sliced onions
1 pkg. (9 oz.) Italian green beans
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 cup milk
1/2 tsp. salt
1/4 tsp. marjoram
1 pkg. (9 oz.) refrigerated biscuits
1/2 cup shredded sharp cheddar cheese

Cut frankfurters in halves, lengthwise, then crosswise; set aside. Melt butter in heavy skillet with oven proof handle. Add onions; cook slowly until soft. Separate green beens, but do not defrost; add to onions. Stir in soup, milk, salt, and marjoram; mix well. Set over low heat until mixture begins to simmer. Fold in franfurters; heat until bubbling. Remove biscuits from package, separate, cut each into fourths. Arrange in a border around the skillet, points up. Bake at 375 degrees until biscuits are browned (see package directions). Remove from oven; sprinkle with cheese over biscuits. Serve as soon as cheese has melted. Serves 4.

Pineapple-Sour Cream Pie

1 can (8 oz.) crushed pineapple
1 pkg. (6 serving size) Vanilla Instant Pudding and Pie Filling
1 cup milk
1 cup sour cream
1 Tbsp. sugar
1 baked 9-inch pie shell, cooled

Drain pineapple reserving 1/4 cup of juice. Combine vanilla pudding and pie filling, reserved juice, milk, sour cream, and sugar. Beat for 1 minute. Fold in Pineapple and pour into pie shell and chill about 3 hours until set.

Peanut Swirl Brownies

1 pkg. (6 oz.) semisweet chocolate pieces (1 cup)
6 Tbsp. butter
1/3 cup honey
2 eggs, beaten
1 tsp. vanilla extract
1/2 cup all purpose flour
1/2 tsp. baking powder
1 cup peanut butter
1/2 cup sugar
1/2 cup milk
1 egg
dash of salt
1/2 cup peanuts, chopped

Lightly grease a 9x9x2-inch baking pan. In a saucepan, over low heat, melt chocolate pieces and butter, stirring constantly; cool. Gradually add honey to 2 beaten eggs. Blend in cooled chocolate mixture and vanilla. Stir together flour and baking powder. Add to chocolate mixture and stir just till dry ingredients are moistened. Pour half (1 cup) of brownie mixture into lightly greased baking pan. Bake in a preheated 350 degree oven for 10 minutes. Meanwhile, in a mixing bowl, blend peanut butter with sugar and beat in milk, egg, and salt. Stir in nuts. Pour peanut mixture over partially baked brownie layer. Carefully spoon remaining brownie batter over peanut layer. Swirl slighty. Bake at 350 degrees for 30-35 minutes or until done.

Martha Washington Cake

1 lb. golden raisins
11 oz. currants
1 cup candied orange peel
3/4 candied lemon peel
1 cup candied citron
1/3 cup candied angelica
1/3 cup candied red cherries
1/3 cup candied green cherries
1/2 cup brandy
4 1/2 cups flour
1 tsp. mace
1/2 tsp. nutmeg
1 lb. butter
2 cups sugar
10 eggs - seperated
2 tsp. fresh lemon juice
1/3 cup sherry

Put in 2 loaf pans.

---------My grandmother new what to do with a list of ingredients. For the rest of us, here are some further instructions I found (Thanks go out to http://cake.allrecipes.com) :

1. Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.
2. Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight.
3. Sift together flour, mace, and nutmeg.
4. Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.
5. In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans.
6. Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.
7. Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.

Coconut Bonbons

3 cans (3 1/2 oz. size) flaked coconut
3/4 cup raisins
1/2 cup chopped candied red cherries
1/2 cup chopped candied green cherries
1 can (14 oz.) sweetened condensed milk
1/4 tsp. salt
1 tsp. vanilla
granulated sugar

Preheat oven to 350 degrees. Spread coconut evenly on cookie sheet. Toast - stirring occasionally 8 to 10 minutes or until light golden. In large bowl combine toasted coconut, raisins, cherries, condensed milk, salt, and vanilla. Mix well. With moistened hands formmixture into small balls about 1 1/2 inches in diameter. Roll in granulated sugar. Place on tray lined with waxed paper to dry. Makes about 4 dozen. To store - will keep several weeks at room temperature in tightly covered container.

Butter Pecan Turtle Cookies

Crust
2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

Caramel Layer
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup whole pecans halves (NOT chopped)
1 cup milk chocolate chips

Preheat oven to 350 degrees.
In 3 qt. bowl combine crust ingredients. Mix at med. speed, scraping sides of bowl often, 2 - 3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2 pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer; pour evenly over pecans and crust. Bake for 18-22 minutes or entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chocolate chips. Allow chips to melt slightly for 2-3 minutes. Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely and cut into 3-4 dozen bars.

Caramel Layer: In heavy 1 quart saucepan combine brown sugar and butter. Cook over med. heat, stirring constantly until entire suface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.

Zucchini Relish

10 cups ground zucchini, peeled
4 cups ground onion
5 Tbsp. salt
2 1/4 cups cider vinegar
6 cups sugar
1 tsp. nutmeg
1 Tbsp. cornstarch
2 Tbsp. celery seed
1/2 tsp. pepper

Mix together sugar, nutmeg, cornstarch, celery seed, and pepper. Add to vinegar and salt. Mix together and heat, then add ground zucchini and onion.