Tomato Preserves

2 lbs. firm tomatoes
2 lbs. sugar
2 lemons - thinly sliced
1 cup raisins
1/2 tsp. cloves
1/2 tsp. allspice
1 stick cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger

Scald and skin tomatoes - quarter or half any larger than a hen's egg. Cover with sugar and let stand overnight in cool place. Next day drain off juice and reserve in pot, add lemon, salt, and spices that have been tied in a cheesecloth bag. Boil for 5 minutes. Add toatoes and raisins and cook until tomatoes are clear and syrup thick. Remove spice bag. Pour boiling hot into warm jars and seal.

Pumpkin Pie Filling

2 cups pumpkin
2 cups rich milk
1 cup honey
2 eggs
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger

Vegetable Piquant

1/4 cup light corn syrup
1/4 cup vinegar
5 slices bacon - diced and fried crisp
1 tsp. salt
dash paprika

Combine ingredients. Bring to boil. Serve hot over cooked and drained string beans or cabbage. For wilted lettuce, pour hot over small pieces of crisp lettuce.

Turnips & Cheese

Pare, slice, cook, and drain 1 1/2 lbs. turnips. Melt 2 Tbsp. oleo, blend in 2 Tbsp. flour, salt and pepper to taste. Add 1 cup milk. Stir in 1/2 cup sharp cheese. Pour over turnips and bake 15 to 20 minutes in 350 degree oven.

Butterscotch Apple Pecan Cobbler

2 cups butterscotch morsels
1/4 cup brown sugar
1/4 cup flour
1/2 tsp. cinnamon
2 1/2 lbs. tart apples, peeled and diced

Topping:
1/2 cup flour
1/4 cup brown sugar
4 Tbsp. (1/2 stick) butter
1 cup chopped pecans
3/4 cup oats

Combine morsels, brown sugar, flour, and cinnamon. Place apples in 13 x 9 pan. Sprinkle morsel mix over apples. Bake 20 minutes at 375 degrees.

For Topping: Combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans and oats. Sprinkle over apple mixture. Bake 30 to 40 minutes longer or until apples are tender. Cool slightly. Serve with ice cream or whipped cream.

Watermelon Pickles

My grandmother made lots of types of pickles. Watermelon pickles were always one of my favorites.

Soak the rind of one melon overnite is salt water (4 Tbsp. salt to each quart of water). Drain and cover with clear water, cook till tender and drain. Make a syrup of:
4 cups sugar
2 cups vinegar
4 tsp. cloves
8 sticks cinnamon
1/2 tsp. mustard seed
Heat syrup and spices to boiling, let stand 15 minutes. Add melon rind and cook till clear and transparent. Seal in jars while boiling hot.

Molasses Cookies

1 cup sugar
1 cup shortening
1/2 tsp. salt
1 cup molasses
1 tsp. soda
1 cup hot coffee
Flour enough to thicken

Drop and bake.

Cinnamon Cookies

1 lb. brown sugar
3 eggs
2 tsp. cinnamon
1/2 tsp. salt
3 Tbsp. water
2 Tbsp. butter
1 cup chopped nuts
2 1/4 cups flour - more or less to get the consistency of drop cookies.

Bake in a moderate oven.

Cuke Accompaniment for Poached Fish

4 good sized cukes
3 Tbsp. butter
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 Tbsp. freshly chopped parsley

Bring a large pot of salted water to a boil. Trim each cuke at both ends. Cut eadh one across widthwise into 4 pieces. Place each flat side down on a board and quarter it. With small paring knife remove seeds and cut off skin. All pieces should be same size for proper cooking. Place cukes in boiling water and bring to a boil again. Reduce heat and boil slowly for 6 to 8 minutes until tender when pierced with point of knife. To stop cooking put pot under cold running water. When cukes are cold drain in colander. Melt butter in saucepan until foams - add cukes, salt, and pepper and cook over medium heat for 5 to 6 minutes so pieces are very hot. Add parsley and serve immediately over poached fish or well-sauced veal dish.

Beet Relish

1 quart chopped cabbage
1 quart chopped cooked beets
1 cup grated horseradish
2 cups vinegar
2 cups sugar
salt

Combine cabbage, beets, horseradish - season with salt. Scald the vinegar, dissolve the sugar in the vinegar and then combine remaining ingredients and heat to boiling. Pack hot into jars and seal.

Casserole

1 - 16 oz. can green beans, drained
1 - 16 oz. can kidney beans, drained
1 - 16 oz. can butter beans, drained
1 - 16 oz. can pork and beans in tomato sauce
2 Tbsp. horseradish
1 tsp. salt
1/4 tsp. pepper
onion slices
2 - 5 oz. vienna sausage in beef stock, drained - cut in half lengthwise

Heat oven to 350 degrees. Combine beans, horseradish and seasonings - pour into 10 x 6 baking dish. Arrange sausages cut side down over beans. Bake for 30 minutes or until bubbly. Remove from oven - separate onion slices into rings, overlap rings down middle of dish.

Rhubarb Cake

1 cup sour cream
1 cup sugar
1 tsp. soda
1/4 tsp. nutmeg
2 cups rhubarb, cut fine

Mix sour cream and soda together. Add sugar and beat. Sift flour and nutmeg together, and add creamed mixture. Add rhubarb. Pour into greased pan and bake 25 minutes or until done. Serve with cream. This is good either warm or cold.

Update: [Grandma's recipe did not list the amount of flour. www.rhubarbinfo.com has numerous rhubarb recipes for rhubarb cake and it appears that about 2 cups flour is the standard. Hats off to them for the info.]

Gladys' Apple Salad

Dice some apples and celery as desired. Add some nuts to taste.

Dressing:
Beat 2 eggs well. Add 5 Tbsp. vinegar, 6 Tbsp. sugar, and 1 Tbsp. butter. Mix and cook over low fire, stirring constantly. Cool and thin with 1/4 cup cream.

Pumpkin Marshmallow

1/2 lb. marshmallows
1 cup pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
1/2 cup cream, whipped
1 baked pie shell

Put marshmallows, pumpkin, and seasonings in top of double boiler and heat until marshmallows are melted. Let cool for one hour. Fold in whipped cream, pour into pie shell. Chill or freeze for 2 hours. Serve with whipped cream topping if desired.

Potato - Onion au Gratin

In saucepan melt 1 Tbsp. oleo. Blend in 2 Tbsp. onion soup mix and 1 Tbsp. flour. Thicken and stir in 1/2 cup process cheese spread. Arrange 4 cups sliced, cooked potatoes and pour cheese over. Bake 30 to 35 minutes in 350 degree oven.

Butterscotch Ice Cream Pie

Crust:
1 cup graham cracker crumbs
1/2 cup toasted pecans, finely chopped
1/2 cup butter, melted

Filling:
2 cups heavy cream, divided
1 12-oz. pkg. (2 cups) butterscotch morsels
2 eggs
1/8 tsp. nutmeg
2/3 cup toasted pecans, chopped

Crust: Combine ingredients. Press firmly into 9 inch pie pan.

Filling: In saucepan bring 1/2 cup heavy cream to boil. Transfer to blender, add morsels, cover and blend on high for 1 minute. Add eggs and nutmeg, cover and blend 1 minute more. Cool to room temperature.

In mixing bowl, whip remaining 1 1/2 cups heavy cream until stiff. Fold in butterscotch mixture. Spoon half of filling into crust sprinkle with 1/3 cup pecans. Spoon remaining filling on top. Garnish with remaining pecans. Freeze until firm (about 4 hours).

Note: filling is too generous for prepared pie shell. Freeze extra filling as individual deserts.

Carmelized Bread Pudding

3/4 cup sugar
2 1/2 cups milk
4 eggs, beaten
1 tsp. vanilla
1/4 tsp. salt
3 cups dry bread crumbs (4 slices bread)
1/3 cup chopped pecans

Heat sugar without stirring until it melts, then stir constantly for 3 to 5 minutes until light brown. Stir in milk gradually; heat and stir till sugar is re-melted. Stir hot milk into eggs gradually. Stir in vanilla and salt. Place bread cubes in ungreased baking dish. Pour egg mixture over all. Sprinkle pecans atop. Bake at 350 degrees for 25 - 30 minutes.

Fresh Apple Cake

I remember fall trips to my great-great aunt's farmhouse. There was an orchard in the back where we'd go and pick apples. I always enjoyed the fall trip better than the spring trip, because in the spring we'd dig up dandelion greens and I can't say I ever enjoyed the taste of them.

1/4 cup shortening
1 cup sugar
1 egg (well beaten)
1 cup flour
1 tsp. soda
1/2 tsp. salt
3/4 tsp. cinnamon
2 cups chopped apple
1 cup coarsely chopped nuts

Lightly grease (bottom only) 8x8x2 pan. Cream shortening and sugar. Add egg. Add apples and mix only until blended. Add dry ingredients in thirds. Mix only until smooth - Do not overmix. Blend in chopped nuts. Turn into pan. Bake at 350 degrees for 45 minutes. Serve plain or with whipped cream.

Chunk Pickle

Soak the cut cucumber overnight in salt water. Cook the next morning until transparent but not soft - they should still be hard. Put into canning jars - pour over a mixture of 1 cup water, 1 cup vinegar, 1 cup sugar. Add 2 sticks cinnamon and 1 tsp. whole cloves.

Cherry Cream Cheese Pie

Beat 8 oz. cream cheese till fluffy. Beat in 14 oz. sweetened condensed milk. Mix in 1/3 cup lemon juice and 1 tsp. vanilla. Pour into a graham cracker crust and chill. Top with cherry filling.

Wowie Cake

Sift into an ungreased 9 x 13 cake pan:

2 cups sugar
3 cups flour
1 tsp. salt
1/2 cup cocoa
2 tsp. soda

Add:

2 Tbsp. vinegar
2/3 cup salad oil
2 tsp. vanilla
2 cups cold water

Stir until smooth. Bake 35 minutes in a 350 degree oven. Delicious!

Bean Salad Bowl

1 can cut green beans
1 can waxed beans
1 can red kidney beans

Drain all, being sure that the kidney beans have the juice washed off.
Chop 1 red sweet onion.

Make a marinade of:
1 cup sugar
1 cup vinegar
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 cup salad oil

Marinade the beans and onion for 24 hours, stirring occasionally.

Strawberry Pie

1 baked crust
1 quart strawberries
3/4 cup sugar
2 Tbsp. corn starch
2 Tbsp. corn syrup
1 cup water
2 Tbsp. strawberry jello

Clean and hull strawberries, let drain while cooking sauce. Cook sugar, corn starch, corn syrup, and water until clear and thick. Add jello and let cool a bit. Place strawberries in baked crust and pour sauce over the top. Cool completely.

Old-fashioned Lemonade

8 ounces of fresh squeezed lemon juice
1 cup sugar

Place in a 2-quart pitcher and stir. Fill pitcher with water and stir well. Serve over ice.

Yorkshire Pudding

About 1/2 hour before dinner, take 2 eggs and beat well with a pinch of salt, 1 cup milk. Beat in 1 cup of flour and beat until all lumps are out and it is nice and smooth. Pour drippings from pan of roast and fat into a deep pan, having drippings about 1/4 inch deep and very hot. Pour pudding into fat and bake for 20 or 30 minutes in hot oven. The success of the pudding lies in a hot oven and good drippings. Beef drippings are preferred. Serve hot.

Nut Cookies

1/3 cup butter
1/2 cup sugar
2 eggs
1 cup flour
1 tsp. baking powder
3/4 cup chopped nuts
1 tsp. lemon juice (or other flavoring, as desired)

Cream butter, add sugar and eggs till well beaten. Sift flour and baking powder together and add to first mixture, then add nuts and flavoring. Drop fro spoon on an unbuttered baking sheet, having an inch space between them. Bake in a hot oven (425 degrees). This will make two dozen cookies.

Doughnuts

1/2 cup melted shortening
2/3 cup sugar
2 eggs
3 cups flour
1 tsp. salt
4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup sweet milk

Mix shortening, sugar, and unbeaten eggs in a large bowl. Sift dry ingredients together and add to first mixture alternately with the milk. Chill thoroughly in refrigerator so that dough can be handled with smallest amount of additional flour. Roll a small quantity at a time on a floured board and cut with doughnut cutter. Fry in hot fat (360 degrees) until golden brown. This will make about 2 dozen doughnuts.

Molasses Drop Cookies

3/4 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup molasses
3/4 cup sour milk
1 tsp. salt
3 1/2 cups flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. soda
1 tsp. baking powder
1/2 tsp. cloves

Cream the fat, add sugar and egg and beat for 2 minutes. Add the molasses and sour milk. Mix and sift the dry ingredients and add to first mixture. Drop from end of spoon on a greased baking sheet. Space 2 inches apart. Bake in a moderate oven about 15 minutes. Watch the baking so the cookies won't burn.

Frankfurters & Hot Potato Salad

Heat 1/4 cup bacon drippings and add 1/4 cup vinegar, 1 beaten egg, 1 tsp. salt, 1/8 tsp. pepper and 1 tsp. sugar. Into this mixture put 4 cups cubed, cooked potatoes, 1/2 cup chopped green pepper, 1/2 cup chopped onion and stir until thick. Cover 3/4 lbs. of frankfurters with boiling water, let simmer 8 minutes. Heap potato salad on platter and arrange Frankfurters on top.

Cheater's Cherry Pie

One 8-inch double pie crust
One 21 oz. can cherry pie filling

Line pie pan with pie crust bottom. Spread filling evenly in crust. Top with vented or latice crust. Bake at 425 degrees for 10 minutes, reduce heat to 375 degrees and continue baking for 30 to 40 minutes. Top should be golden brown.

Brown Sugar Meringue

Over top of cake spread meringue made by beating 1 egg white and adding 1/2 cup brown sugar gradually. Sprinkle nuts over top - about 1/3 cup. Bake at 350 degrees for 45 minutes.