Apparently my recipes were getting removed automatically by Reddit's filters for spam so I am going to post the cookbook in 20-image-batches (max allowed) and I guess just do a lot of comments with transcription. I apologize for any duplicate entries because of this – I was not notified they were being removed.
by MutedSongbird
8 Comments
# Spice and Herb Chart
***———————–[Salads, Vegetables]***
**Beets:** Sprinkle in tarragon while they cook. For tart flavor, use tarragon vinegar.
**Cabbage:** Cook with caraway or mustard seed.
**Carrots:** Season glazed carrots with ginger.
**Cauliflower:** Flavor with rosemary.
**Coleslaw:** Sprinkle with caraway or dill seed.
**Corn:** Flavor canned corn with chili powder; garnish with green pepper rings.
**Eggplant:** Add just enough basil or thyme to enhance flavor.
**Eggplant dishes:** Add just enough basil or thyme to enhance flavor.
**Fruit salad:** Add allspice or mace to whipped-cream dressing.
**Green beans:** To cream sauce, add mustard.
**Onions creamed:** To cream sauce, add mustard.
**Peas:** Drop in mint flakes or pinch of savory while they’re simmering.
**Potatoes mashed:** Sprinkle in dill seed as you mash. Or season with rosemary as they cook.
**Tossed salad:** Cautiously add curry powder to an oil-vinegar dressing.
***———————–[Breads]***
**Biscuits:** Add mustard and thyme to dry ingredients. Bake and serve with any meat dish.
**Blueberry muffins:** Add dash of nutmeg to dry ingredients.
**Cinnamon toast:** French style; dip in egg, milk; fry. Sprinkle with cinnamon and sugar.
**Coffeecake:** Mix anise in the batter—just enough to taste.
**Corn bread:** Mix rosemary in batter.
**Croutons:** Toss toasted bread cubes with melted butter seasoned with onion salt, basil, and marjoram. Serve with soup.
**Date muffins:** Add a dash of pumpkin pie spice to batter.
**Doughnuts:** Add mace to dry ingredients; after frying, roll in cinnamon sugar.
**Dumplings:** Mix parsley flakes in the batter.
**Garlic bread:** Slice French bread partly through. Spread slices with butter seasoned with garlic salt. Wrap; heat.
**Rolls:** Add caraway seed to batter, or put dill seed on top.
**Scones:** Season with allspice — serve with honey. Or mix poppy seed with strained honey.
**Sweet bread:** Add pinch of saffron to hot liquid. Soak ten minutes; strain. Add to flour mixture as usual.
**Waffles:** Add poultry seasoning, serve with creamed chicken. Or add a dash of allspice and cinnamon.
# [Page 1] Orange Spiced Tea & Cocktail Snacks
***—————[Orange Spiced Tea]***
3 large navel oranges
1 8 oz pkg black tea
1 3inch piece stick cinnamon, broken
2 t. whole cloves
~*~
Remove thin bright colored rind from oranges with sharp knife (no white) and cut in thin strips. Spread on cookie sheet, dry in 250 degree oven 10 minutes.
Mix tea, orange rind, cinnamon pieces and cloves, put in tightly closed container in dark place for one week, then tea is ready to use.
***—————[Cocktail Snacks]***
2 C grated sharp cheddar cheese with two sticks margarine (lakeville)
Add two cups flour and then blend in lightly
2 C Rice Krispies with a dash of Tabasco Sauce
~*~
Roll into little balls and press down with fork on a cookie sheet.
Bake at 325 – 15 min.
Can be frozen. Best if warmed slightly to serve.
# [Page 2] Cereal Tidbits, Cheese Puffs, & Tuna Cheese Pate
***—————[Cereal Tidbits]***
1 pkg cherios (Cheerios?)
1 pkg Rice chip (Rice krispies?)
1 pkg Pretzel sticks
1 lb mixed nuts
~*~
Mix and pour over the above
1/2 C Melted butter
1 C Salad oil
1 T. Worchestershire sauce
1 t garlic salt
1 t Tobasco
3/4 t celery salt
Bake ??? hrs at 200 degrees
***—————[Cheese Puffs]***
1/4 c butter
3/4 c flour
1 glass jar Kraft bacon-cheese spread
~*~
Soften butter and add cheese. Mix in flour. Form balls. Freeze. When ready to serve, thaw, bake 10-15 min 425. Stuffed olives may be put inside balls as you form them. Yield 60.
***—————[Tuna Cheese Pate]***
1 8oz pkg. cream cheese, softened
2 T. finely snipped parsley
2 T. chili sauce
1 t. minced onion
1/2 t. Tabasco sauce (or less)
1 7oz can tuna, drained & flaked
~*~
Combine first 5 ingredients, blend thoroughly. Add tuna and beat until blended. Pack in small bowl lined with plastic wrap, chill 3 hours. Invert on serving tray and peel off wrap. Serve with crackers.
# [Page 3] Dried Beef Spread, Zucchini Bread, Sweet Rolls x2
***—————[Dried Beef Spread]***
1 8oz pkg. cream cheese – softened
2 tbls. milk
1 – 2 1/2 oz jars sliced dried beef – finely snipped (3/4 cup)
2 tbls. instant minced onion
2 tbls. finely chopped green pepper
1/8 tsp. pepper
1/2 cup dairy sour cream
1/4 cup coarsely chopped walnuts
~*~
Blend cream cheese and milk. Stir in dried beef, onion, green pepper, and pepper. Mix well. Stir in sour cream and spoon into 8″ pie plate or small shallow baking dish. Sprinkle walnuts over top. Bake at 350 degrees for 15 minutes. Serve hot with crackers.
***—————[Zucchini Bread]***
1 c oil
2 c sugar
3 eggs
2 tsp vanilla
3 c flour
1 tsp salt
2 tsp soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 c chopped nuts
1 c raisins or currants
1 tsp nutmeg
2 c zucchini (peeled and finely chopped)
~*~
Mix and bake in two 9×5 pans 1 hr. 350 degrees. May be frozen.
# [Page 4] Orange Bowknots & Prune Bread
***—————[Orange Bowknots]***
1 pkg. active dry yeast
1/4 c. water
1 c. milk, scalded
1/2 c. shortening
1/3 c. sugar
1 tsp. salt
5 – 5 1/2 c. sifted flour
2 beaten eggs
2 Tbsp. grated orange peel
Orange juice – 1/4 c.
Orange icing
~*~
*Oven 400 degrees*
Soften yeast in warm water. Combine milk, shortening, sugar, salt in a large mixing bowl; cool to lukewarm. Stir in about 2 c. of the flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange peel, juice, and enough of remaining flour to make soft dough. Cover; let rest 10 minutes.
Knead dough 8 to 10 minutes on lightly floured board till smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 2 hrs.)
Punch down; cover; let rest 10 min.
Roll dough in 18×10 inch rectangle, 1/2 inch thick. Cut strips 10 inches long and 3/4 inch wide. Loosely tie each strip in a knot. Arrange on greased baking sheets. Cover; let rise till almost about double. Bake 12 minutes. Cool on rack. Makes about 24.
**Frost with orange icing:** Blend 1 tsp. grated orange peel, 2 Tbsp. orange juice, and 1 C. sifted confectioner’s sugar.
***—————[Prune Bread]***
1 1/2 cups sugar
1 cup crisco oil
Beat well.
Add 3 eggs – one at a time.
Add 1 cup buttermilk.
Add 1 tsp. vanilla.
Sift 2 1/4 cups flour with:
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. soda
1/4 tsp. salt
~*~
Beat all well – then add 1 cup chopped cooked prunes. Bake in 3 small loaf pans 45-50 min at 350 degrees.
# [Page 5] Zucchini Coffeecake & Wheat Bread
***—————[Zucchini Coffeecake]***
3/4 c. oleo
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1 tsp vanilla
**Beat until creamy.**
1 3/4 c. flour
1/2 tsp salt
1 1/2 tsp baking pwd.
**Sift & mix with above.**
3/4 c. coconut
3/4 c. chopped dates
3/4 c. raisins
2 c. shredded zucchini
**Add to above.**
~*~
Spread in a greased 9×13 pan and bake at 350 degrees – 40 to 45 min.
**When cool use the following icing on the coffeecake:**
1 tbs. melted oleo
2 tbs. milk
1 tsp vanilla
1/4 tsp. cinnamon
1 c. pwd. sugar
1 c. chopped nuts
***—————[Wheat Bread]***
2 pks dry yeast
2/3 cup warm water
1 tsp brown sugar
2 cups warm water
2 Tbls. soft shortening
1/2 cup brown sugar
1 tsp salt
2 cups whole wheat or graham flour
4 cups white flour
~*~
In a small bowl put 2/3 cup warm water and yeast. Add the teaspoon brown sugar. Let stand until it bubbles and rises.
In a large bowl, put 2 cups warm water, add shortening, 1/2 cup brown sugar, salt, whole wheat or graham flour and about 2 cups white flour, to make soft sponge. Cover, let rise in warm place for 30 minutes.
Add about 2 more cups of white flour and knead until smooth and elastic. Put in greased bowl, cover, and let rise until double in bulk shape in loaves.
Bake 50-60 minutes in 350 degree oven. Very good – freezes well – makes very good toast.
I love that the recipes are all written (or typed) by hand. It’s like having a bunch of people’s family recipe collections, all bundled up in one book. Thanks for sharing!
Thank you for sharing this! I have to tip my hat to the gorgeous penmanship of Peg Manske.