Basic Chocolate Cake

2 cups sifted cake flour
1 tsp. soda
1/2 tsp. salt
1/2 cup butter
2 eggs, unbeaten
2 squares unsweetened chocolate, melted
1 cup milk
1 tsp. vanilla

Sift flour and measure, the sift three times with soda and salt. Beat butter until smooth; add sugar gradually and blend until light and fluffy. Add eggs one at a time; beat well after each addition. Blend in melted chocolate. Add flour alternately with milk. Add vanilla. Bake off in 2 greased pans at 350 degrees for 30 minutes.

Fudge Icing

2 cups water
1/2 cup white corn syrup
1/2 cup milk
1/2 cup shortening
1/4 tsp. salt
2 squares unsweetened chocolate

Mix all ingredients thoroughly. Place over low heat until chocolate and shortening are melted, then stirring constantly, bring to a boil and boil for one minute. Remove from heat and beat gently until lukewarm.

Chocolate Bread Pudding

1 cup dry bread crumbs
1 square baking chocolate, shaved
2 cups milk, scalded
1 Tbsp. butter
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1 egg, well beaten

Mix bread crumbs and chocolate; add to scalded milk in saucepan. Stir over low heat until chocolate is melted. Add butter and cool slightly. Mix in remaining ingredients thoroughly. Pour into buttered casserole dish. Bake in 375 degree oven for 1 hour. Serve hot with sweetened whipped cream.

Deviled Burgers

1 pound ground beef
1 tsp. salt
1/4 tsp. pepper
2 tsp. prepared mustard
2 tsp. horseradish
1 Tbsp. minced onion
2 tsp. Worcestershire sauce
2 Tbsp. catsup

Mix all ingredients and shape into 4 patties. Great for cooking on the grill.

Toffee Dessert

1/4 lb. butter
1 cup powdered sugar
3 eggs, separated
1 1/2 squares unsweetened chocolate (melted)
3 oz. chopped nuts
1/4 lb. vanilla wafers

Cream butter with sifted powdered sugar. Beat egg whites until stiff but not dry; set aside. Add egg yolks unbeaten, one at a time, to creamed sugar. Add melted chocolate. Fold in egg whites. Roll wafers into fine crumbs and mix with nuts. Line a buttered square pan half of wafer mixture. Spread chocolate mixture over this, and cover top with remainder of wafer mixture. Refrigerate 5 hours.

Tomatoes Stuffed with Cucumbers

6 tomatoes
2 cups diced cucumber
1/2 cup mayonnaise
Paprika

Slip the top off tomatoes and scoop out seeds and center pulp. Sprinkle inside with salt and place in refrigerator to chill. Salt the diced cucumbers well and allow to stand for about an hour, then wash off salt with cold water. Mix the cucumber with mayonnaise and stuff each tomato. Sprinkle paprika on top; chill in refrigerator.

Stuffed Baked Sweet Potatoes

6 medium sweet potatoes
2 Tbsp. butter
1 cup shredded pineapple
1/4 cup chopped English walnuts
1 tsp. salt
12 marshmallows
juice of 1 orange

Bake potatoes until done; cut lengthwise and scoop out shells. Mash potatoes, adding butter, salt and orange juice. Stir in pineapples and walnuts, and refill potato half-shells with mixture. Cut each marshmallow in half and place two halves on top of each potato half-shell. Place in hot oven until heated through and slightly browned on top.

Corn Relish

Sorry about not posting a recipe yesterday. At the moment, because of a toothache, I look like 1/2 of the godfather!

Corn is coming into season now and it's a bit more expensive here because of a bad season. I remember my mom and grandma scalding the corn and getting it ready to freeze. Some was left on the ear, but most was taken off. This was the time of year as crops were coming into season that was the busiest around the house.

2 quarts corn
1 quart chopped cabbage
1 cup chopped green pepper
1 cup chopped red pepper
2 large onions
1 1/2 cups sugar
2 1/2 Tbsp. mustard
1 Tbsp. mustard seed
1 Tbsp. salt
1 Tbsp. celery seed
1 quart vinegar
1 cup water

Boil corn on cob 5 minutes. Cut from cob and measure. Mix with cabbage, pepper, onions, sugar, seasonings, vinegar and water. Simmer 20 minutes. If needed add more salt, sugar, and vinegar to taste. Pack into hot clean jars and seal at once.

Corned Beef

Oh, one of my favorites! Grandma used to make a boiled dinner on fridays of corned beef, cabbage, and boiled potatoes. And of course a good reuben sandwich!

1 corned beef brisket
1 bay leaf
4 whole cloves
1 clove garlic

Wash corned beef thoroughly and cover in a large heavy pot with cold water. Bring to a boil and cook for 5 minutes. Skim surface, add by leaf, cloves and garlic; cover and reduce heat. Cook 3 to 4 hours, allowing about 50 minutes per pound, or until very tender. Add water to cover as needed.

To glace the cooked corned beef: Stick surface with whole cloves. Pour 1/2 cup maple sirup or 1/2 cup brown sugar moistened with vinegar over meat. Bake uncovered, 20 minutes, as 325 degrees.

Beef Pot Pie

2 lbs. beef chuck, cubed
1/4 cup flour
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. lard
1 cup tomato juice
2 cups hot water
1 tsp. Worcestershire sauce
1 bay leaf
1 clove garlic
1/2 cup chopped onion
6 carrots, cut in 2-inch lengths
4 potatoes, quartered
4 stalks celery, coarsely cut

Dredge meat in flour seasoned with salt and pepper. Brown in hot lard. Add remaining ingredients except vegetables. Cover and simmer 1 1/2 hours. Add vegetables, salt lightly, cover and cook 20 to 30 minutes. Spoon meat and vegetables to casserole. Thicken liquid with flour-water paste, season to taste and pour into casserole. Make drop biscuit dough and drop on meat. Bake about 25 minutes at 425 degrees, until biscuits are golden brown.

Cracker Jack Syrup for Popcorn

1 cup brown sugar
1 cup white sugar
3/4 cup water
3 Tbsp. butter
3 Tbsp. white syrup

Mix all ingredients in large kettle. Boil to hard ball stage. When done, pour about 4 quarts of popped corn into syrup mixture and stir over fire until all popcorn is coated.

Rice Pudding

1 cup cooked rice
1 cup raisins
1 cup milk
2 eggs, slightly beaten
1 cup sugar
1 tsp. nutmeg

Combine ingredients and bake one hour in moderate oven. Serve with cream.

Cabbage and Cranberry Coleslaw

1 cup uncooked cranberries, coarsely chopped
1 cup finely chopped cabbage
1/4 cup sugar
1/4 tsp. salt
French dressing to moisten

Combine ingredients and toss lightly to mix.

Fresh Peach Cobbler

3 cups sliced fresh peaches
1 cup sugar
1/4 tsp. almond extract
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 1/2 cups flour
1/2 tsp. salt
3 tsp. baking powder
1 Tbsp. sugar
1/3 cup shortening
1/2 cup milk
1 egg, well beaten
2 Tbsp. sugar

Arrange peaches in greased 8-inch square baking dish. Sprinkle with mixture of 1 cup sugar, almond extract, lemon juice and lemon peel. Heat in oven while preapring shortcake mixture. Sift together flour, salt, baking powder and 1 tablespoon sugar, cut in shortening until mixture is coarse crumbs. Add milk and egg at once and stir just until flour is moistened. Spread dough over peaches. Sprinkle with 2 tablespoons sugar. Bake at 400 degrees for 35 to 40 minutes.

Peach Nut Pie

1 9-inch graham cracker crust
2 cups fresh sliced peaches
1/4 cup chopped maraschino cherries
1/2 pint whipping cream
1/3 cup powdered sugar
1/4 cup chopped walnuts
10 marshmallows
1/4 cup orange juice

Cut marshmallows into small pieces and let stand in the orange juice. Put the sliced peaches into pie shell. Whip the cream and fold in the cherries, sugar, walnuts, and marshmallow mixture. Pour over the peaches. Let chill 2 hours before serving.

Sausage Pancakes

I've been on a pancake kick lately - it reminds me of grandma heating up the griddle to just the right temperature and my sitting on the stool beside the oven watching her make great pancakes and sausage - a favorite Sunday breakfast treat.

1/2 pound pork sausage
1 1/2 cups sifted enriched flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
1 egg, beaten
1 1/4 cups milk
2 Tbsp. sausage drippings

Brown sausage well and drain in absorbent paper towel. Sift dry ingredients together. Add sausage and mix lightly. Blend egg, milk and drippings. Blend into flour mixture stirring only enough to moisten flour. Bake on hot griddle.

French Toast

2 eggs, beaten slightly
1/4 tsp. salt
1/2 tsp. sugar
1/2 cup milk
6 slices bread

Mix liquid and dry ingredients in shallow dish. Dip bread (day old preferred) in mixture to moisten. Bown on both sides on greased griddle. Add fat as necessary to keep from sticking.

Spiced Apple Muffins

1/4 cup shortening
1/2 cup sugar
1 egg
2/3 cup milk
1 1/2 cups sifted flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup finely chopped apples
1/3 cup brown sugar
1/3 cup ground nuts
1/2 tsp. cinnamon

Cream shortening and sugar, beat in egg, blend well. Add milk alternately with sifted mixture of flour, baking powder, salt and cinnamon. Fold in apples. Fill greased muffin pans half full, then top with mixture of brown sugar, ground nuts and cinnamon. Bake 20 minutes at 375 degrees.

Candy Apple

1 cup brown sugar
1/2 cup granulated sugar
1/2 cup light sirup
1/2 cup water
1/4 tsp. salt
1 Tbsp. butter
1 tsp. vanilla

Combine all ingredients except vanilla and cook until sirup crackles when a bit is dropped in cold water. Remove from fire and add vanilla. Stick a skewer into end of washed and dried apples, dip into the hot sirup, and place on a well oiled pan to cool.

Mincemeat Drop Cookies

1 1/4 cups shortening
2 cups sugar
2 eggs, unbeaten
1/2 cup milk
2 tsp. vanilla
4 cups flour
2 tsp. baking powder
1 1/2 tsp. salt
1/2 cup mincemeat

Blend shortening and sugar. Add eggs, milk and vanilla. Beat well. Sift dry ingredients together and stir in gradually, mixing well. Stir in mincemeat. Drop by teaspoonfuls on ungreased baking sheet. Bake 10 - 12 minutes at 375 degrees.

Blogger Outage

Blogger is going down this evening from 4 to 5 p.m. Pacific Time.

Sand Tarts

1 cup butter
1 cup powdered sugar
1 tsp. vanilla
2 eggs
2 1/2 cups flour, sifted
1/2 tsp. salt (sifted together with flour)

Mix in order given. Chill dough, then roll out very thin and cut with cookie cutters. Sprinkle sugar and cinnamon over top. Bake 10 minutes at 400 degrees.

Nut Rolls

2 1/2 cups sugar
1 cup evaporated milk
1 1/2 cups chopped dates
1 1/2 cups chopped nuts

Blend sugar and milk; cook over medium heat to soft ball stage (234 degrees), stirring constantly. Add dates and cook again to soft ball stage; continue stirring to blend dates. Sit in nuts and cool. Pour mixture in buttered pand and knead until it is creamy and becomes stiff. Shape into 4 rolls. Wrap separately in waxed paper or aluminum foil. Place in refrigerator to chill.

Key Lime Pie

1 baked pie shell
1 1/2 cups sugar
6 Tbsp. cornstarch
1 1/2 cups boiling water
3 Tbsp. butter
1 tsp. salt
4 Tbsp. lime juice
4 eggs, separated
1 tsp. baking powder
5 Tbsp. sugar

Beat egg yolks, add sugar, cornstarch and salt sifted together. Stir into boiling water and cook until thick. Add butter and lime juice. Pour into pie shell. Meringue: Beat 4 egg whites until they will hold a peak. Add baking powder and beat well, then add gradually the sugar; continue beating until glossy. Pile lightly on the filling being sure pie is entirely covered. Bake 15 minutes in a hot oven.

Cheese Custard Pie with Bacon

3/4 lb. Velveta cheese
1 1/2 cups milk
4 eggs
dash pepper
10 strips crisply cooked bacon
1 9-inch pie shell

Melt cheese in top of double boiler. Gradually add milk, stirring constantly until smooth. Beat the eggs; add pepper. Slowly add the hot cheese sauce, blending well. Crumble 4 strips of bacon into egg and cheese mixture. Bake pie shell at 450 degree for 10 minutes. Pour cheese mixture into the partially baked pie shell. Bake in a very moderate oven, 325 degrees, for 45 minutes or until set. Garnish with remaining 6 strips of bacon in wagon-wheel design.

Caramel Crown Dessert

1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour
Vanilla ice cream
Caramel sauce

Cream butter and sugar. Add egg yolk and vanilla. Add the flour and mix well. Spread in a greased jelly roll pan and bake in a 350 degree oven for 15 to 20 minutes. Cool and cut into 15 squares. Place a scoop of ice cream on each square and pour caramel sauce over the top.

Caramel Sauce
1/2 pound caramels (28 caramels)
1/2 cup milk

Place the caramels and milk in top of double boiler. Heat stirring frequently until the caramels are melted and sauce is smooth.

Old Fashioned Butter Cookies

1 cup butter
2 cups sugar
1 tsp. vanilla
3 eggs, well-beaten
1/2 tsp. salt
4 cups sifted flour

Cream butter; add sugar and vanila and continue creaming until light. Beat eggs and add to butter mixture. Sift flour a second time, then a third with the salt and add to the dough, mixing in extra flour if needed to make a stiff dough. Chill 20 minutes. Roll out to 1/4 inch thickness. Cut with cooky cutter and bake on lightly greased pan in a hot oven (400 degrees) for about 10 minutes. If desired, sprinkle with sugar befor baking. Remove from pans to cooling racks.

Cottage Cheese Wedges

1 large head lettuce
1 1/2 cups cottage cheese, salted
2 Tbsp. minced onion
2 Tbsp. diced green pepper
1/4 cup minced celery
1/4 cup minced radishes

Remove core of lettuce head, leaving fairly large cavity, and crisp lettuce. Mix remaining ingredients and fill cavity of lettuce head. Chill for one hour and then slice into wedges and serve with dressing.

Chicken Barbecue Sauce

1 tsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1 can (10 1/2 oz.) tomato soup
1 cup water
1 cup dark vinegar
1 medium onion grated
1 Tbsp. Worcestershire sauce
1/4 cup cooking oil

Mix dry ingredients together in quart jar. Add remaining ingredients and mix well. Sauce is enough to barbecue 3-4 chickens.

Deviled Eggs

6 eggs, hard cooked and peeled
1 Tbsp. finely chopped pimento
2 Tbsp. chopped pecans
2 Tbsp. mayonnaise
1 Tbsp. prepared mustard
dash of tabasco
salt and pepper to taste