Squaw Dish

Fry six thin strips of bacon and remove to warm platter. In the bacon grease scramble six eggs very slowly. As soon as they begin to thicken the least bit, add 1 cupful canned corn, 1 1/2 teaspoonfuls salt, and 1/2 teaspoonful pepper. When the eggs are done, put in a mound on platter and arrange bacon around the edges. Chopped green pepper, fried a few minutes in the bacon grease before adding the eggs, improves this dish.

Effie M. Hudson

Muskegon county, Michigan

Little Krispies

Cover 75 small cucumbers with cold water. Add 1 cup salt. Let set one week - weight down the cover so that pickles will be held under the water. At the end of one week split each pickle and put back in the crock.

Cover with boiling water for three mornings (pouring off each water and using fresh boiling water each morning).

Second morning add 1 tablespoon powdered alum.

On the fourth morning pour off the water leaving pickles in crock. Cover with following liquid:
5 cups vinegar
5 cups water
1 Tblsp. celery seed
1 stick cinnamon, cut in 4 pieces

Rehead this solution for three mornings and pour back on pickles. Have it boiling hot each time.

On the fourth morning pack the pickles in sterilized jars and pour boiling hot solution over them and seal at once.

Cucumber Salad

2 tablespoonfuls of gelatin
1/2 cupful of cold water
Juice of 3 lemons
1/2 cupful of pineapple juice
1/2 cupful of sugar
1 teaspoonful of salt
1 pint of boiling water
1 cupful of pineapple cut fine
1/2 cupful of chopped cucumber
Green coloring

Soak the gelatin in the cold water. Bring the liquids to the boiling point and pour over the soaked gelatin. Add the sugar and salt.

When cool and beginning to set add the pineapple and cucumber. Put in a ring mold. Chill and turn out on a lettuce-lined platter. Serve with salad dressing and mayonnaise mixed with whipped cream to which finely cut apples and celery have been added. When ready to serve place dressing in center of salad. Serves 6.

Miss B. R., Iowa

(From Successful Farming magazine, dated September 1930)

Sweet Pickles

Wash the cucumbers and dry thoroly. If they are of assorted size pack the small ones in jars by themselves, halve the medium ones lengthwise, and the large ones, quarter lengthwise. Pack in sterilized jars. Cover with the following solution:

1 scant tablespoonful of saccharin powder
1 tablespoon of powdered alum
1/2 cupful of salt
5 tablespoonfuls of ground mustard
1 tablespoonful of ground cinnamon
1 teaspoonful of ground cloves
1 teaspoonful of allspice
1 cupful of ground horseradish
1 gallon of cider vinegar

Blend together the saccharin, alum, salt, mustard, and spices. Add the horseradish and vinegar, mix well and pour over the jars of cucumbers, keeping the mixture well stirred. Seal and store.

Mrs. E.J., Iowa
(From Successful Farming magazine, dated September 1930)

Lyonnaise String Beans

4 cupfuls of cooked string beans
4 slices of bacon
1 diced onion
1/2 teaspoonful of salt
1/8 teaspoonful of pepper

Cut the bacon into small pieces and fry until crisp and brown. Remove the bacon from teh fat and put the onion in the bacon fat until slightly browned. Add the other ingredients and heat thoroly. Serve with vinegar, if desired.

(From Successful Farming magazine, date September 1930)

White Sauce

2 tablespoonfuls of butter
4 tablespoonfuls of flour
2 cupfuls of milk
1/4 teaspoonful of salt

Melt the butter, add flour, and stir until smooth. Add milk and cook, stirring until a smooth sauce is obtained. Season with salt and pepper.

G.E.

(From Successful Farming magazine, dated September 1930)

Scalloped Eggs

4 hard cooked eggs
2 cupfuls of white sauce
3/4 cupful of cooked material - ground ham, flaked fish, or chopped chicken
1/2 cupful of bread crumbs
1 tablespoonful of butter

Arrange alternate layers of sliced eggs and other cooked material in a buttered baking dish. Pour white sauce over the mixture; cover with bread crumbs, dot with butter, and brown in a moderate oven. Serve in the baking dish as a main dish for luncheon or supper. Serves 6.

(From Successful Farming magazine, dated September 1930)

Easy Dill Pickles

9 cupfuls of water
1 cupful of salt
2 cupfuls of vinegar
Dill

Place the water, salt, and vinegar in a kettle. Let heat to scalding point, but do not boil. Pour over large cucumbers which have been quartered lengthwise and packed in sterilized jars. To each quart jar allow 1 medium-sized head of dill. Place the dill in the top of jar and seal. Store in a cool place for 6 weeks before using. A tiny piece of garlic or onion may be added to each jar if desired.

Mrs. C. W., Mich.

(From Successful Farming magazine, dated September 1930)

Stuffed Apple Pudding

Allow one apple to a person, Northern Spies, if possible, peel, and cut off a thick slice from the top to use as a lid. Remove the core and scrape out the center till a thin wall remains.

Chop one apple, add to the scrapings, with a few chopped nuts, chopped seeded raisins, sugar and cinnamon to taste. Put this mixture into the cavity, press down and put on the end, and arrange closely in a buttered baking dish. Surround the dish with water and bake till the apples are tender.

Beat four eggs and one cupful of sugar thoroly, then add a small cupful of flour. Pour this mixture around the apples and bake till done. Serve with whipped cream.

O.E.C., W. Va.

(From Successful Farming magazine, dated September 1930)

Baked Steak With Tomatoes

Select 1 pound of tender round steak or pork steak and cut into pieces 2 inches square. Put a layer of steak in a baking dish, salt and pepper. Add a thin layer of onions and a layer of canned tomatoes. Salt and pepper each layer of meat as desired. Continue until baking dish is filled having tomatoes for last layer. Sprinkle a little flour on top of tomatoes and bake two hours in a moderate oven or until meat is tender. Before serving cover top of meat with buttered bread crumbs and brown in oven. Delicious.

Mrs. I. W., Ill.

(From Successful Farming magazine, dated September 1930)

Curry of Pork and Green Tomatoes

2 cupfuls of chopped lean cooked pork
1 quart of skinned sliced green tomatoes
1 cupful of sliced onions
2 tablespoonfuls of pork drippings
1 teaspoonful of curry powder
Salt

Cook the onion in the drippings for a few minutes, add the green tomatoes, cover, and cook until tender. Add the pork, curry powder, salt to taste, and 2 or 3 tablespoonfuls of brown meat juice from a roasting pan, or about 1/2 cupful of brown gravy. Cook until thoroly heated and serve in a ring of hot boiled rice. Tart apples may be used instead of the green tomatoes.

Mrs. M.J.B.

(From Successful Farming magazine, dated September 1930)

Plum Conserve

2 pounds of plums (any variety)
1 orange
3 cupfuls of sugar
1/4 teaspoonful of salt
1/2 cupful of nut meats

The plums may be seeded, left whole, or chopped. Place in a preserving kettle, add the juice from the orange, the orange rind put thru a food chopper, the salt and sugar. Cook slowly until of the right consistency. Add the nut meats and let come to a boil. Pour into hot sterilized jars and seal. Seeded raisins may be added without any addition of sugar. One-third chopped apples may be substituted in place of the plums and makes a milder flavored conserve.

Mrs. R.C.
(From Successful Farming magazine, dated September 1930)

Stuffed Cucumber Salad

Pare medium large cucumbers and soak in salt water 1 hour or more. Make a filling of cottage cheese, seasoned with salt, pepper, pimentos, onion, and mayonnaise. Cull out centers from cucumber and fill with the cheese mixture. Slice and serve on lettuce with mayonnaise.

V.M., Mo

(From Successful Farming magazine, dated September 1930)

Stuffed Tomatoes

Remove seed from large ripe smooth tomatoes. Turn them upside down and set on ice to chill. Sprinkle inside with salt and fill with crisp celery, cucumber, and onion cut rather fine. Cooked diced meat or fish may be added. Serve on lettuce leaves topped with mayonnaise dressing.

V.M., Mo

(From Successful Farming magazine, dated September 1930)

Blueberry Biscuits

2 cupfuls of flour
4 teaspoonfuls of baking powder
4 tablespoonfuls of shortening
3/4 cupful of Blueberries
1/2 teaspoonful of salt
7/8 cupful of milk
3 tablespoonfuls of sugar

Sift together the flour, baking powder, and salt. Mix in the shortening with a fork, add the milk to make a soft dough, soft enough that the biscuits may be dropped. Slightly more milk than the 7/8 of a cupful may be needed, since flours vary. Wash the blerries and drain them thoroly. It is better if they are almost dry. Mix them with the sugar and sprinkle them with a little flour (less than a tablespoonful). Add to the biscuit dough. Mix thoroly but quickly. Drop by spoonfuls on greased baking sheets, or in muffin tins and bake in a hot oven for 12 to 15 minutes.

(From Successful Farming magazine, dated September 1930)

Devils Food Cup Cakes

You can whip up these delicious little cup cakes without making the tiniest dent in your sugar supply. Sift together 2 1/2 cups flour, 1 teaspoon baking powder and 1 teaspoon salt. Beat 1 1/2 cups strained honey and the yolks of 2 eggs. Add 1 cup sour cream and 1/2 cup sour milk. Beat well. Dissolve 1 1/2 teaspoons soda in 1/2 cup boiling water and stir the hot soda water in 1/2 cup cocoa. Add one half of the flour to the original mixture, then add the hot cooked cocoa and beat again. Add the remainder of the flour, 1 1/2 teaspoons vanilla and lastly add the beaten egg whites slowly. This recipe makes 18 cup cakes. Bake 3/4 of an hour in a pretty hot oven for a loaf cake and 20 minutes for layers, or as cup cakes for 35 minutes.

They're Good

Nebraska

Golden Salad Supreme

This is the best salad I've ever tasted and I've eaten salads a-plenty! Mix together lightly, 3 oranges, diced; 1 apple, diced; 2 bananas, diced; 1 cup crushed pineapple, 1/2 pound marshmallows, 1/2 cup English walnuts, 1 cup maraschino cherries with juice. Chill in the refrigerator and when ready to serve, mix into this whipped cream and mayonnage mixed together to suit taste. Swell? You betcha!

Oh-Pal

Nebraska

Corn and Salmon Loaf

My family is especially fond of this oven dish. Flake 1 pound can of salmon and remove the bones. Add 3 eggs and 2 1/2 cups canned corn. Mix well together. Add 24 crackers rolled fine. Salt and pepper to suit taste. Bake in a buttered baking dish.

Lillie

Kansas

Salted Corn

A "before-and-after" recipe for corn - how to can it now and what to do with it next winter.

Boil corn on cob until tender, about five minutes. Cut from cob and add 1 pint salt to each 3 pints of corn. Stir to mix thoroughly and when cold, pack in clean glass jars. When ready to use freshen by placing 3 quarts water to each quart corn in a large kettle. Bring to boil, and repeat the process three times. Pour thru a colander. Heat corn, seasoning with 1 tablespoon sugar, 1 tablespoon flour, 1/2 cup cream, and butter the size of a walnut.

Lady Alice

Colorado

Coconut Drop Cookies

A "hit-the-spot" cookie! Sift together three times 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Into mixing bowl put 1 egg and beat well; add 1 teaspoon orange extract or 1 teaspoon orange juice, grated rind of 1/2 lemon, 1 cup shredded coconut, 1/2 cup golden table syrup, and 1/4 cup melted shortening. Blen well, and drop by teaspoonfuls on a well-oiled pan. Bake at 350 degrees F. 12 to 15 minutes.

H.L.L.

Iowa

Homemade Floor Wax

A good wax for varnished or oiled floors can easily and cheaply be made at home. Melt one cake of paraffin wax in a pan. A pound coffee can may be used. When the wax is melted take it from the stove and add 1 pint kerosene or gasoline. Spread on floors very thing and when the wax is dry, polish them.

F. H. G.

Iowa

Prune Velvet

A delicious dessert. One and one-half cups prune pulp, 1/2 cup powdered sugar, 1 teaspoon vanilla, 1/2 cup chopped walnuts, 1 1/2 cups whipped cream. Mix prune pulp, sugar, walnuts, and vanilla and fold in whipped cream. Pour in mold, cover, pack in 3 parts of cracked ice to 1 part of rock salt for 3 or 4 hours. Will serve 8 persons. Can be made the day before and is nice for a Sunday evening "pick-up."

V.H.

(Submitted to Capper's Weekly)

Apple Cake

This is a raw apple cake - not an applesauce. Use 1 cup raw apples ground fine, 1 cup of raisins, 1 cup sugar, 4 tablespoons butter, 2 eggs, 1 teaspoon soda dissolved in 5 tablespoons sour milk, 3 scant cups four with 8 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon cloves. Bake in a moderate oven.

Mrs. Clem Hall

Valentine, Neb.

(Submitted to Capper's Weekly)

Fruit Pie Pastry

When making custard, cream, or lemon pies, use either orange or lemon juice, making your pie crust the usual way but use orange or lemon juice instead of water and add 1/4 teaspoon lemon or orange rind grated and 1 tablespoon sugar. This makes fine flavored pastry.

If you have fresh buttermilk, use 2 cups of the mild to make a buttermilk custard pie just as you would custard pie. I always add 3 tablespoons of flour, sifted with the sugar that I use, in making both custard and buttermilk pies.

C.D.W
(Submitted to Capper's Weekly, which is still in publication today.)

Lime Cucumber Pickles

7 to 10 lbs. cucumbers
2 cups hydrated lime
2 gallons cold water
8 cups sugar
1 Tbsp. salt
2 quarts vinegar
1 tsp. celery seed
1 tsp. cloves
1 tsp. pickle spice

Wash cucmbers and slice crosswise as for bread-and-butter pickles. Mix water and lime and add cucmber slices. Soak for 24 hours. Stir occasionally. Rinse 3 times in cold water and soad 4 hours in fresh cold water. Drain. Make a syrup by combining the following ingredients: sugar, vinegar, salt, and spices. Pour over the cucumber slices and let stand overnight. Next day simmer for 35 minutes and can in clean, hot jars.

Fluffy Meat Loaf

stretches 1 1/2 lb. meat to serve 4 or 5 people for 2 meals. Mix thoroughly:
1 lb. Ground Beef or Veal
1/2 lb. Ground Pork
2 cups Bread Crumbs
1 Egg, beaten
1 1/2 cups Milk
4 tbsp. Chopped Onion
1/4 tsp. Dry Mustard
1/8 tsp. Sage
2 tsp. Salt
1/4 tsp. Pepper
Pack into greased bread loaf pan (4" x 8"). Bake 1 1/2 hr in mod. oven (350 degrees)

Sugarless Brownies

You "brownie" fans will be happy to know that sugar rationing needn't spoil your fun. Here's a recipe for sugarless brownies. Cream 1/2 cup of shortening until fluffy and add 1 cup dark or light corn syrup. Mix well and add 2 squares of unsweetened chocolate which has been melted. Sift together 3/4 cup flour, 1/4 teaspoon baking powder and 1/4 teaspoon salt. Alternately add dry ingredients with 2 well-beaten eggs, stirring after each adition. Add 3/4 cup of chopped nut meats. Bake in a greased pan for 30 to 35 minutes in a moderate oven. Cut in squares as soon as baked and cool before removing from the pan. Cookies or cakes containing syrup should be beaten more than usual.

Brownie Baker
Iowa