Fudge

5 cups sugar
1/2 lb. butter
1 large pet milk
12 oz. choc. chips
small marshmallows
1 Tbsp. vanilla

Pickled Beets

Cook small beets until tender. Cold-dip and slip skins. Make a pickling syrup of 2 cups sugar, 2 cups water, 2 cups vinegar, 1 lemon sliced thin, 1 Tbsp. cinnamon, 1 tsp. cloves, 1 tsp. allspice. Cover beets with mixture and simmer for 15 minutes. Seal in clean hot jar.

Golden wax beans or small carrots may be pickled the same way.

German Cheese Cake

2 - 8 oz. pkgs. cream cheese
2/3 cup sugar
3 eggs
1/2 tsp. vanilla

Beat until creamy. Bake 30 minutes or until center sets at 350 degrees in buttered glass 8 inch x 8 inch dish. Remove from oven and let set for 10 minutes.

Mix by hand 1/2 pt. sour cream, 1 tsp. vanilla, 3 Tbsp. sugar. Spread over cake and return to oven for 15 minutes. Remove and sprinkle with cinnamon on top.

Strawberries in the Snow Punch

1 - 10 oz. pkg. frozen sliced strawberries
2 - 6 oz. cans pink lemonade concentrate, slightly thawed
1 quart strawberry ice cream, softened
1 quart Coffee Rich
1 quart club soda, very cold
1 pt. vanilla ice cream

Thaw strawberries. Place strawberries, lemonade, and ice cream in punch bowl and blend with rotary beater until smooth. Beat Coffee Rich in slowly. Gently stir in cold club soda. Float scoops of vanilla ice cream on top of punch, garnish with strawberries if desired.

Strawberry Glaze for Cheesecake

2 or 3 cups fresh strawberries
1 cup water
1 1/2 Tbsp. cornstarch
1/2 to 3/4 cup sugar (adjust depending on the tartness of the berries)

Crush 1 cup of the strawberries; add the water, and cook for 2 minutes. Run through seive. Mix cornstarch with sugar; stir into hot berry mixture. Bring to boiling, stirring constantly, Cook and stir till thick and clear. Cool. Place remaining strawberries atop cooled cheesecake, circle with halved pineapple rings and pour glaze over strawberries and chill.

Golden Butter Cake

2/3 cup shortening
1 3/4 cups sugar
2 eggs
1 1/2 tsp. vanilla
3 cups sifted cake flour
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup milk

Beat butter, sugar, egg, and vanilla for 5 minutes on high speed with mixer or by hand until fluffy. Sift dry ingredients together. Add in flour addition alternately with milk. Start and end with dry ingredients. Blend on low speed just until smooth. Pour into pans and bake at 350 degrees. If using layer cake pans bake for 30 - 35 minutes. If using oblong cake pan, bake for 40 to 50 minutes.

Peanut Butter Frosting

When I saw this recipe card, it brought back a lot of memories for me - this was one of my favorite cake icings and one I requested for a lot of birthday cakes!

Cream 6 Tbsp. oleo, 1 cup brown sugar, and 2/3 cup peanut butter. Add 1/4 cup milk and stir well. Add 2/3 cup chopped peanuts. Spread over warm cake. Place under broiler about 4 inches from heat. Broil a few seconds until topping starts to bubble. Watch carefully, keep golden.

Raisin Sauce for Baked Ham

1/2 cup brown sugar
1 tsp. dry mustard
1 Tbsp. flour
2 Tbsp. vinegar
2 Tbsp. lemon juice
1 1/2 cups water
1/4 tsp. grated lemon rind
1/2 cup seedless raisins

Mix together brown sugar, dry mustard, and flour. Slowly add vinegar and lemon juice. Add remaining ingredients and cook until thick.

Gladys' French Dressing

1 cup oil
1/2 cup wine vinegar
Juice of 1 lemon
1/3 cup sugar
2 Tbsp. grated onion
2 tsp. salt
1 tsp. paprika
2/3 cup ketchup

Nut Bread

1 cup sugar
1 cup milk
3 cups flour
1 egg, beaten
4 tsp. baking powder
pinch of salt
1 cup chopped nuts (walnuts)

Sift all dry ingredients and mix with egg and milk which have been mixed together. Let stand 20 minutes and bake in slow oven.

Seven Minute Icing

1 unbeaten egg white
7/8 cup granulated sugar
1 tsp. baking powder
3 Tbsp. cold water

Place all ingredients in top of double boiler. Place over boiling water an beat with beater for 7 minutes. Add 1/2 tsp. flavoring. Heat and spread over cake.

For chocolate icing add to above 1 1/2 oz. of melted unsweetened chocolate 2 minutes before taking from fire.

Double recipe if icing a loaf cake.

Stir-n-Roll Biscuits

Preheat oven to 475 degrees.

Sift together 2 cups flour, 3 tsp. baking powder, and 1 tsp. salt. Pour into a cup, but don't stir, 1/3 cup oil, 2/3 cup milk. Then pour all at once into flour. Stir with fork until mixture cleans sides or bowl and rounds up into a ball. Smooth up by kneading about 10 times without additional flour. Press out 1/2 inch thick with hands or rolling pin. Bake 10 to 12 minutes on ungreased cookie sheet.

Spiced Peaches / Pickling Syrup

Prepare Pickling Syrup (recipe below). Add peeled peaches, whole or half, to syrup; simmer until peaches are tender. Remove spice bag. Pack peaches in clean hot jars; cover with syrup. Seal immediately. Process in boiling water bath for 10 minutes.

Pickling Syrup
3 cups sugar
3 cups light corn syrup
2 cups water
2 cups cider vinegar
4 sticks cinnamon
2 tsp. whole cloves

Stir together sugar, corn syrup, water, and vinegar in 5-quart kettle. Tie spices in cheesecloth and add to sugar mixture. Bring to boil over medium heat and boil 15 minutes. Makes enough syrup for 4 pounds peaches, pears or watermelon rind or 2 pounds dried fruit.

Harvard Beets

Mix 1/2 cup sugar, 1 Tbsp. cornstarch, and 1/2 tsp. salt. Add 1/2 cup vinegar and 1/3 cup boiling water. Cook until sauce is clear. Add 2 cups freshly cooked, drained, and diced beets. Keep beets and sauce in warm place for 30 minutes. Add 2 Tbsp. butter and serve.

Crustless Fresh Peach Pie

Top
1 1/2 cups flour
1 1/2 Tbsp. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1/3 cup milk
1/4 cup crisco

Filling
2 cups fresh sliced peaches
2/3 cup sugar
1 rounded Tbsp. tapioca
dash salt
dash cinnamon

Place all filling ingredients in a buttered 9 inch pie pan. Mix topping ingredients and place over filling. Bake 20 minutes at 400 degrees.

Gazpacho

2 1/2 cups peeled and finely chopped tomatoes
1 cup peeled and finely diced cucumber
1/2 cup finely chopped green pepper
1/4 cup minced onion
1 clove garlic, minced
3 enveloped instant beef broth
1 1/4 cups water
1/2 cup olive oil
1/4 cup wine vinegar
dash tabasco
1 tsp. salt
1/3 cup croutons

Comvine tomatoes, cucumber, green pepper, onion, and garlic in large bowl. In separate bowl dissolve beef broth in water. Pour broth over vegetables with oil and vinegar. Season with tabasco and salt. Chill at least 2 hours and serve with croutons.

Spring Surprise Salad

13 1/4-ounce can crushed pineapple (2 cups) drained; reserve juice
3-ounce package lemon-flavored gelatin
1 cup boiling water
2/3 cup reserved pineapple juice (add enough water to make 2/3 cup)
2 Tbsp. lemon juice
1/2 cup shredded cucumber
1/2 cup shredded American Cheese
1/4 cup mayonnaise

Dissolve gelatin in boiling water. Stir in pineapple juice and lemon juice. Chill until partially set. Whip gelatin until very light. Fold in crushed pineapple, cucumber, cheese, and mayonnaise. Turn into 9-inch square pan or 5-cup ring mold. Chill until firm.

Lyda's Chocolate Cupcakes

1 egg
1/2 cup cocoa
1/2 cup shortening
1 1/2 cups flour
1/2 cup sour milk
1 tsp. vanilla
1 tsp. soda
1 cup sugar
1/2 cup hot water

Put ingredients in bowl in order given and do not mix until last ingredient has been added then beat well. Bake in moderate oven in baking cups from 15 to 20 minutes.

Golden Scalloped Potatoes

1 can cream of celery soup
1/3 cup milk
dash pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 cup shredded sharp Cheddar cheese
1 Tbsp. butter
paprika

Combine soup, milk, and pepper. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onion, soup mixture, and cheese. Dot top with butter; sprinkle with paprika. Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

Orange Cheese Pie

graham cracker crust
3 tsp. unflavored gelatin
1/2 cup sugar
3 egg yolks
1/2 cup water
6 oz. orange juice concentrate, thawed
16 oz. cottage cheese, sieved
3 egg whites
1/4 cup sugar
1 cup sour cream

Combine gelatin and 1/2 cup sugar, beat in egg yoks. Stir in orange juice concentrate and 1/2 cup water and heat to just boiling. Cool. Stir in cottage cheese and place in bowl of ice to speed setting. Chill till mounds. In seperate bowl, beat egg whites, beat in sugar, stir in sour cream. Fold egg whites and cream into orange mixture. Pour into pie shell and chill until set. Garnish with thin slices of orange.

Cherry Nut Pie

1 can (20 ounces) pitted sour red cherries
1 pkg. (3 ounces) cherry flavor gelatin
1/8 tsp. cinnamon
1 cup sugar
1 cup boiling water
1/2 cup chopped nuts
1 baked 9-inch pie shell, cooled

Drain cherries, measuring juice. If necessary, add water to juice to equal 3/4 cup. Combine gelatin and cinnamon. Add sugar and dissolve in boiling water. Add measured liquid. Chill until thickened. Fold in cherries and nuts. Pour into baked pie shell. Chill until firm. Garnish with prepared whipped topping if desired.

Honey Buttersauce for Carrots

3/4 lb. fresh carrots, peeled and cut into 1 inch pieces
1/4 cup butter
1/4 cup pecan halves
3 Tbsp. honey
2 Tbsp. golden raisins
1/4 tsp. grated orange rind
salt and pepper to taste

Cook carrots until tender. Drain. Stir in remaining ingredients; boil briskly until liquid is absorbed and carrots are glazed.

Sliced Pickles

12 large cucumbers
6 onions
3 peppers

Slice fine, salt and soak 2 hours, drain.

2 tsp. mustard seed
1 tsp. celery seed
2 cups sugar
1 pt. vinegar

Boil 10 minutes and can.

Fruit Cookies

1 cup shortening
1 1/2 cup sugar
1/2 cup molasses
1 cup buttermilk
1 tsp. soda
3 eggs
2 tsp. baking powder
salt
2 tsp. cinnamon
1 tsp. cloves
raisins and nuts

White Potatoes with Mustard Sauce

8 1/2 oz. can small whole white potatoes
2 tsp. butter
2 tsp. flour
1/3 cup milk
1 tsp. prepared mustard
1 tsp. parsley flakes
salt and pepper to taste

Drain potatoes, rinse well with cold water, put in saucepan, add 1/4 cup water, heat. In seperate pan, melt butter, blend in flour, gradually add milk. Cook stirring constantly until thick. Add mustard, parsley, salt, and pepper. Pour over drained potatoes.

Sugar Cookies

2 cups sugar
1 cup shortening
2 eggs
2 tsp. baking powder
1 tsp. soda
1 cup buttermilk
1/2 tsp. salt

Flavoring - 1 Tbsp. vanilla or 1/2 tsp. nutmeg and 1/2 tsp. allspice

Holiday Snack Mix

4 cups popped corn
2 cups bite-sized pretzels
2 cups bite-sized crispy corn cereal squares
1 1/2 cups peanut chocolates
1 cup raisins

Combine all ingredients and store in tightly covered container.

Carrot Bread

2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup grated, pared, carrots
1 cup golden raisins
1/2 cup chopped walnuts
1 cup dark brown sugar, firmly packed
2 eggs
1 cup milk
1/4 cup melted butter

Preheat oven to 350 degrees or start kettle for steaming.

Sift together flour, baking powder, soda, cinnamon, and salt. In a separate bowl, combine carrots, raisins, and walnuts, toss to mix, then mix in brown sugar. In a separate large bowl, beat eggs until foamy, beat in milk and butter. Stir in carrot mixture, then flour mixture.

To Bake - Pour into a well greased 8 cup bundt pan and bake for 1 hour. Let cool in pan on rack for 5 minutes, then turn out and cool.

To Steam - Pour into well greased 2 qt. tube mold, plug center hole with foil, cover top with buttered wax paper, then foil, tie tightly. Steam for 3 hours and cool in mold on rack 5 minutes then turn out of pan.

Tuna Shortcake Roll

Make baking powder biscuits and roll to a rectangular shape about 1/4 inch thick. Mix 2 cans tuna with 1/4 cup milk, 2 tsp. chopped onion, 1 1/2 Tbsp. chopped parsley, 1/4 cup chopped sweet pickle, 1/2 tsp. salt. Spread over dough and roll up like jelly roll. Bake on greased sheet at 425 degrees for 40 minutes. Slice and serve with cheese sauce.

Cheese Sauce
Melt 1/2 lb. of cheese food in top of double boiler. Add 1/4 cup milk gradually and stir until sauce is smooth.