I found an old coffee can filled with old recipes that my great-grandmother used from the 1920's through the 1970's. While I have yet to actually try any, I hope to this coming summer, as there are a LOT of recipes for preserves. Some of these recipes are handwritten, and many are torn from newspapers and magazines. Please enjoy, and let me know if you try any!

Tuesday, January 27, 2009

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.

Monday, January 26, 2009

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."

(Submitted to Capper's Weekly)

Friday, January 23, 2009

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)

Wednesday, January 21, 2009

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.

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

Tuesday, January 13, 2009

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.

Friday, January 9, 2009

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)

Wednesday, January 7, 2009

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