Canned Corn Batter Cakes

1 egg
1/2 cup sweet milk
1 cup canned corn
1 cup flour
1 Tbsp. sugar
1/2 tsp. salt
2 tsp. baking powder

Beat egg light, to which add milk and corn. Sift flour, sugar, salt and baking powder together and add to mixture. Beat hard one minute. Fry on sparingly greased griddle to golden brown. If corn is juicy, one cup of flour usually makes mixture just stiff enough. If corn is dry and not milky, it may be necessary to use a little less than 1 cup of flour.

Sour Milk Biscuits

2 1/2 cups flour
1 tsp. salt
3 tsp. baking powder
1/4 tsp. soda
1 cup sour milk

Sift flour, salt, baking powder and soda together. Cut shortening in with spatula or mixing spoon. Add sour milk, stir briskly, roll on floured board to desired thickness. Cut in shapes, placing biscuits on pans so they do not touch. Bake in hot oven for about 8 minutes. Brush over top of biscuits some melted butter. If the milk is really sour you may want to increase soda to 1/2 tsp.

Salt Rising Bread

When grandma made bread, you often heard her saying she was making salt rising bread. All I know is that it was delicious!

4 Tbsp. milk
2 Tbsp. corn meal
1 tsp. sugar
pinch of salt

Heat milk to boiling point; pour over dry ingredients whith have been placed in heated quart jar. Keep in warm place over night (must be kept at even temperature). In the morning take

1 tsp. sugar
1 tsp. salt
1/3 tsp. soda
Scald with one quart of hot water

Add flour to make batter a little thicker than for batter cakes; then add mixture which has risen over night. Beat a few minutes and put in ten-pound lard bucket with tight cover. Set in kettle of hot water to rise; this water should be as hot as the hand will bear; keep in very warm place, free of draughts. When risen to double original size, add warmed flour and make into loaves. Let rise and bake.

Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 (1 lb) can pumpkin
2/3 cup water
3 1/3 cups flour
2 tsp. soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2/3 cups chopped nuts
2/3 cup raisins

Cream together shortening and sugar. Stir in eggs, pumpkin and water. Sift together flour, soda, salt, baking powder, then add to pumpkin mixture. Stir in cinnamon, cloves, nuts, and raisins. Pour into 2 greased loaf pans. Bake at 350 for 65 to 75 minutes. Remove from pans and cool on rack.

Brownies

4 squares unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
1 cup chopped nuts

Melt chocolate and butter in large saucepan over low heat; remove from heat. Gradually add the sugar, stirring until well blended. Add eggs, one at a time, beating well after each. Stir in remaining ingredients, beating until mixture is smooth. Spread in greased baking pan and bake at 350 degrees for 30 to 40 minutes. Cool slightly and cut into bars.

Bran Muffins

1 cup boiling water
2 cups bran buds
1 cup whole bran cereal
2 cups buttermilk
1 1/4 cups sugar
1/2 cup shortening
2 eggs
3 cups flour
2 1/2 tsp. soda
1 tsp. salt

Pour boiling water over bran cereals; mix well. Cool. Stir in buttermilk. Cream sugar and shortening in a bowl until light and fluffy; add eggs and beat well. Sift four, soda and salt together. Stir cooled bran mixture into creamed mixture. Add dry ingredients and stir just to moisten. Fill well greased muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes.

Tomato Aspic

Sorry about the delay today - Blogger has been having tons of problems.

1 (3 oz) package lemon gelatin
3/4 cup boiling water
1 (10 3/4 oz) can tomato soup
2 Tbsp. vinegar
1 cup chopped celery
3 Tbsp. chopped onion

Dissolve gelatin in boiling water; add soup and vinegar and stir until well blended. Chill until slightly thick but not set; add celery and onion. Chill till firm in individual molds. Unmold on salad greens.

Bread Pudding

2 cups of day old bread
2 eggs, slightly beaten
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
2 1/2 cups milk
1/2 cup chopped walnuts
1/2 cup raisins
2 Tbsp. butter

Combine all ingredients, except butter in a 1 1/2 quart casserole; mix thoroughly. Dot with butter. Place casserole in pan filled with about an inch of hot water. Bake at 325 degrees for 45 to 60 minutes - test with a knife, it should come out clean.

Cole Slaw

Grandma loved making cole slaw to take to picnics or church dinners. Honestly, she said it was the easiest to make....

1 large cabbage, shredded
1 medium onion, chopped
1 green pepper, chopped
1 Tbsp. salt
1 cup boiling water
1 cup sugar
1 cup white vinegar
1/2 cup oil
1 Tbsp. celery seed
1 tsp. mustard seed
1 jar pimento, finely chopped

Combine shredded cabbage, onion and green pepper in large bowl. Sprinkle salt over top and pour boiling water over all. Let stand at room temperature for 1 hour. Drain in colander. Combine sugar, vinegar, oil, celery and mustard seeds; add to cabbage mixture. Stir in chopped pimento. Cover and refrigerate.

Spice Cake

2 cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1 1/2 cups sugar
1/2 cup shortening
3 eggs
1 tsp. vanilla
1 cup buttermilk
1/2 cup raisins
1 cup chopped nuts

Sift together the flour, baking powder, soda and spices. Combine raisins and nuts with 2 tbsp. of the dry ingredients and set aside. Cream sugar and shortening. Add eggs one at a time. Add vanilla to buttermilk. Alternately add dry ingredients with buttermilk to creamed sugar and shortening. Stir in floured raisins and nuts. Pour batter into greased and floured cake pan. Bake at 350 degrees for 35 to 40 minutes.

Good with caramel frosting.

Caramel Frosting
1/3 cup butter
1 cup firmly packed brown sugar
1/8 tsp. salt
1/4 cup milk
1/2 tsp. vanilla
1 1/2 cups confectioners sugar

Melt butter in saucepan; add brown sugar and cook over low heat 2 minutes, stirring constantly. Add salt and milk and continue stirring until mixture comes to a boil. Boil 3 minutes, remove from heat and cool. Add vanilla; blend well. Gradually beat in the confectioners' sugar and continue beating until mixture is smooth and of spreading consistency.

Gingerbread

1 1/2 cups flou
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. soda
3/4 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. allspice
1/2 cup shortening
1/2 cup boiling water
1/2 cup firmly packed brown sugar
1/2 cup dark molasses
1 egg, slightly beaten

Sift dry ingredients together (flour, salt, baking powder, soda, cinnamon, ginger, and allspice). Combine shortening and boiling water in large bowl; blend in brown sugar, molasses and egg. Add dry ingredients gradually. Pour batter into greased 9-inch square pan and bake at 350 degrees for 30 to 40 minutes.

Great served warm with whipped cream.

Potato Salad

4 cups cubed cooked potatoes (about 4 medium sized postatoes)
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped sweet pickle
4 hard-cooked eggs, chopped
2/3 cup mayonnaise
2 tsp. prepared mustard
1 1/2 tsp. salt
3 Tbsp. chopped pimento
2 tsp. celery seed

Combine potatoes, celery, onion, sweet pickle and hard-cooked eggs. Blend mayonnaise with mustard; stir in remaining ingredients. Mix mayonnaise mixture lightly with potatoe mixture until potatoes are well coated.

Easy Baked Beans

4 slices bacon
1/2 cup chopped onion
2 (1 lb.) cans pork and beans in tomato sauce
4 Tbsp. brown sugar
2 tsp. worcestershire sauce
1 tsp. prepared mustard

Cook bacon till crisp in large skillet; drain, reserving 2 Tbsp. drippings. Crumble bacon; set aside. Cook onion in reserved bacon drippings till tender but not brown. Stir in beans, bacon, and remaining ingredients; combine well. Pour into ungreased baking dish. Cover and bake at 375 degrees for 1 hour.

Dill Pickles

6 qts. firm, small pickling cucumbers (about 30)
ice water
12 cloves garlic, peeled and chopped
12 stalks dill with blossom
7 cups water
5 cups cider vinegar
1 cup salt
1/4 tsp. powdered alum

Soak cucumbers in ice water overnight. Drain cucumbers; pack in 6 sterilized jars. In each jar place 2 cloves garlic and 2 stalks dill with blossom. In large kettle combine water, vinegar, salt and alum; bring to boil. Fill jars to top with boiling liquid; seal, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath for 20 minutes.

Tomato Pudding

1/2 stick butter
2/3 cup brown sugar
2 cups cubed soft bread crumbs
1 can (10 1/2 oz.) tomato puree
1/4 cup water
1/4 tsp. salt

Melt butter; pour over bread and toss. Heat the tomato puree, water, salt and brown sugar. Simmer 5 minutes, then pour over bread cubes. Toss. Bake in a covered casserold dish for 45 minutes at a moderate temperature.

Frozen Lemon Dessert

4 eggs, separated
2/3 cup sugar
1/4 cup lemon juice
1 Tbsp. grated lemon peel
1/8 tsp. salt
1 cup whipping cream, whipped
3/4 cup crushed vanilla wafers

Beat egg yolks till very thick and light; gradually beat in sugar, beating well after each addition. Add lemon juice, lemon peel and salt; blend well. Cook in double boiler over hot water, stirring constantly, till thick. Remove from heat; cool. Beat egg whites until stiff peaks form; fold into thickened mixture. Fold in whipped cream. Spread half the crumbs on the bottom of freezer tray. Spoon in lemon mixture; top with reserved crumbs. Freeze till firm, several hours or overnight.

Salmon Cakes

1 (7 1/2 oz) can salmon, drained and flaked
1/3 cup saltine cracker crumbs
1 egg, slightly beaten
2 Tbsp. onion, chopped
2 Tbsp. milk
1 Tbsp. lemon juice
2 Tbsp. butter

Combine all ingredients except butter. Shape into 4 flat patties. Melt butter in skillet and saute patties on both sides until golden brown and heated through.

Stuffed Zucchini

6 medium zucchini
1 pkg. (3 oz.) softened cream cheese
3 Tbsp. onion, minced
1/2 tsp. salt
1/4 tsp. white pepper
1 cup sour cream
Paprika

Place whole unpeeled zucchini in boiling water to cover; reduce heat and simmer, uncovered, till nearly tender - about 10 minutes. Cool slighty until they can be handles; cut in half lengthwise and scoop out seeds into small bowl. Combine seeds with cream cheese, onion, salt and pepper. Arrange zucchini halves in greased baking pan; spoon mixture into each half. Spread sour cream evenly over the top of each and sprinkle with paprika. Bake at 350 degrees for 10 to 15 minutes until lightly browned and heated through.

Ginger Cookies

2 cups flour
2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1 cup sugar
3/4 cup shortening
1 egg
1/4 cup light molasses
Sugar

Sift together flour, soda, salt, and spices. In mixing bowl cream sugar and shortening. Add egg and molasses and beat well. Add dry ingredients. Shape teaspoonfuls of dough into balls and dip in sugar. Plade on ungreased baking sheet sugar side up. Bake at 375 degrees for 10 to 12 minutes.

Fudge Balls

1/2 cup butter
1 1/2 squares (1 1/2 oz) unsweetened chocolate
3/4 cup sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
2 cups flour
confectioners' sugar

Melt butter with chocolate in saucepan over low heat; cool. Add sugar, egg, vanilla and salt; mix thoroughly. Stir in flour. Shape into balls, using a teaspoonful for each. Place on ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. While warm, roll in confectioners' sugar.

Coconut Cookies

2 cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 cup butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
3 cups quick-cooking rolled oats
1 cup flaked coconut
1/2 cup chopped nuts

Sift flour, baking powder, soda and salt together. Cream together butter and sugars. Add eggs and vanilla and beat well. Mix in dry ingredients thoroughly. Sit in rolled oats, coconut and nuts. Drop by heaping teaspoonfuls on ungreased cookie sheet. Press with fork. Bake at 350 degrees for 10 to 15 minutes.

Cranberry-Orange Nut Bread

4 cups flur
1 1/2 cups sugar
1 Tbsp. baking powder
1 tsp. soda
1 tsp. salt
2 eggs, well beaten
1 1/2 cups orange juice
1/2 cup salad oil
2 cups cranberries, halved
1 cup chopped nut meats
2 tsp. grated orange peel

Sift all dry ingredients together. Combine eggs, orange juice, and salad oil and add to dry ingredients just until moistened. Stir in cranberried, nut meats, and orange peel. Pour into 2 greased loaf pans and bake at 375 degrees for 55 to 60 minutes.

Peanut Brittle

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups shelled unroasted peanuts
1 tsp. salt
2 Tbsp. butter
2 tsp. soda

Combine sugar, syrup and water in large heavy skillet. Cook slowly over medium heat, stirring constantly until sugar is dissolved. Continue cooking until small amount of mixture dropped into very cold water forms a soft ball. Add peanuts and salt; cook until small amount of mixture dropped in very cold water seperates into threads which are hard and brittle. (Mixture will be golden brown.) Watch mixture carefully to avoid burning. Remove from heat. Add butter and soda, stirring to blend (mixture will foam). Pour onto 2 large buttered baking pans. While still warm, pull out to desired thinness. When cold, crack into pieces.

Makes about 2 pounds.

Raisin Sauce

1/2 cup brown sugar
2 Tbsp. cornstarch
1 tsp. dry mustard
2 Tbsp. vinegar
2 Tbsp. lemon juice
1/4 tsp. grated lemon peel
1 1/2 cups water
1/2 cup raisins

Combine the brown sugar, cornstarch and dry mustard in a saucepan. Slowly stir in the vinegar; blend well. Add lemon juice, lemon peel, water and raisins. Stir over medium heat until thick, clear, and bubbly.

Chocolate Pie

9 inch baked pie shell
1 cup sugar
1/4 cup cocoa
1/4 cup cornstarch
1/4 tsp. salt
1 1/2 cups boiling water
3 egg yolks, broken but not beaten
2 Tbsp. butter
1 tsp. vanilla

Combine sugar, cocoa, cornstarch and salt in saucepan, gradually add boiling water, mixing thoroughly. Cook on medium stirring constantly until thick. Cook 2 minutes. Add a little cocoa mixture to eggs, stir, then stir back into cocoa mixture and cook for 1 minute. Remove from heat and add butter and vanilla and let cool slightly. Pour into pie shell.

If you like, top with meringue and bake in medium oven for about 15 minutes until lightly browned.

Coconut pie without crust

3 eggs
4 Tbsp. sugar
1 Tbsp. flour
1 pint of milk (or more, if needed)
1 cup coconut
1/2 tsp. vanilla

Mix eggs, sugar, and flour using just a little milk to smooth the mixture. Add milk, coconut, and vanilla. Pour into a greased pie plate and bake in a 350 degree slow oven.

Brown Bread

1 cup all bran
1/2 cup seedless raisins
2 Tbsp. shortening
1/2 cup molasses
3/4 cup boiling water
1 egg
1 cup sifted flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon

Place all bran, raising, shortening, and molasses in mixing bowl. Add boiling water and stir until shortening is dissolved. Add egg, beat well. Sift flour, soda, salt, and cinnamon. Add to all bran mixture. Bake about 45 minutes at 350 degrees in a small loaf pan.

Welsh Cookies

Grandma had two copies of this recipe in the box. Unfortunately both are merely a list of ingredients. This copy did actually state that it was a cookie that was rolled out.

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

Old Fashioned Molasses Cake

1 cup sugar
1 cup light molasses
1 cup shortening
2 tsp. soda
8 Tbsp. boiling water
2 egs
1 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
5 cups flour
2 tsp. baking powder

Old Fashioned Chocolate Spice cookies

1 cup sugar
1 cup shortening
2 eggs, beaten
1 cup molasses
2/3 cup hot water
4 cups flour
1/2 cup cocoa
2 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. salt

Bake in a 350 degree oven for 10 to 12 minutes.