Ingredients:

• 1 (6 oz.) pkg. semi-sweet chocolate
• 1 tsp. sugar
• 2 tsp. water
• 4 egg yolks, well beaten
• 4 egg whites
• 1 c. heavy cream
• 1 (10 inch) angel food loaf cake or sm. angel food cake

Procedure

Melt chocolate, sugar, and water in double boiler. Stir egg yolks, in gradually. Beat well. Let cool to room temperature. Beat egg whites. Add half of beaten egg whites to chocolate mixture, blend. Fold in remaining whites. Whip heavy cream. Fold into chocolate mixture. Tear angel food cake into bite-size pieces. Grease a loaf pan and fill by alternating layers of cake pieces and chocolate. Top with chocolate. Chill 24 hours.

Ingredients:

• 3/4 c. lard or 1 1/2 sticks margarine
• 1 c. granulated sugar
• 2 eggs
• 1/2 c. milk
• 1/2 tsp. vanilla
• 2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 2 c. rolled oats (quick or regular)
• 1 c. raisins, soften in boiling water and drain
• 1 c. chopped walnuts

Procedure

Mix in order given. (I prefer to add the nuts and raisins by hand.) Drop by spoon onto greased cookie sheet. Bake at 375 degrees for about 12 minutes, depending on oven.

Easy Penuche Icing:

• 1/2 c. (1 stick) butter
• 1 c. brown sugar, packed
• 1/4 c. milk
• 1 3/4 to 2 c. sifted powdered sugar

Procedure

Melt butter in small saucepan. Stir in brown sugar. Boil and stir over low heat for 2 minutes. Add milk and bring to a boil, stir constantly. Cool to lukewarm (120 degrees, if you have a thermometer). Gradually add powdered sugar. Beat well. Spread on cookies. These can be frozen.

Ingredients:

• 2 c. brown sugar, packed
• 1/2 c. butter or margarine
• 2 eggs, beaten
• 1 c. sour milk
• 1 tsp. soda
• 2 1/4 c. flour
• 1/4 tsp. salt
• 1 tsp. vanilla

Procedure

Cream butter and sugar, add beaten eggs, sift flour, soda, salt. Add alternately with milk, beat well. Add vanilla. Bake at 375 degrees for 30 minutes. For glass pans, bake at 350 degrees.

Caramel Frosting:

• 1 c. brown sugar
• 4 tbsp. cream
• 1 tsp. butter

Cook 1 minute, cool. Then beat until hard or ready to spread. Double for 2 layer cake.

Ingredients:

• 12 lb. shortening
• 11 qt. sugar
• 72 eggs, well beaten
• 1 qt. milk
• 24 qt. flour
• 2 c. and 1 tbsp. baking powder
• 1 c. salt
• 1 c. vanilla

Procedure

Cream shortening and sugar until light, using medium speed. Add eggs and milk. Add flour sifted with baking powder and salt and vnailla. Keep mixture in refrigerator, rolling a small amount at a time. Cut with a 2 1/2 inch cutter. Sprinkle with sugar. Bake on a greased baking sheet at 360 degrees for 10 minutes.

Ingredients:

• 4 c. brown sugar
• 1 c. lard or butter
• 4 eggs
• 1 tbsp. cream of tartar
• 4 tbsp. milk
• 1 tbsp. soda
• 7 c. flour

Procedure

Mix sugar, shortening, and eggs together. Add milk. Sift cream of tartar and soda with 4 cups of the flour, and mix with the egg mixture. Turn onto a "moulding" board and mix in the three remaining cups of flour. Divide this into 2 parts and shape into long rolls. Let stand overnight in a cold place. Next morning, slice with a sharp knife. Bake in a hot oven.

Ingredients:

• 1 1/4 c. sugar
• 1/2 c. water
• Whites of 6 eggs
• Yolks of 6 eggs
• 1 1/4 c. flour
• 1 tsp. cream of tartar
• 1 1/4 tsp. lemon extract

Procedure

Cook sugar and water together until the syrup will spin a thread 3 inches longer. Pour syrup slowly over stiffly beaten egg whites. Beat until cold, about 10 minutes. Add well-beaten egg yolks. Sift flour, salt, cream of tartar together 3 times. Then sift into egg mixture, a little at a time, folding it in. Add lemon extract. Bake in ungreased tube pan, 50-60 minutes (low oven).

Ingredients:

• 15 lb. meat (beef, veal, pork)
• 30 lb. coarsely chopped onions
• 30 lb. celery, cut in 1 1/2 inch pieces
• 2 1/2 lb. water chestnuts, sliced
• 1 1/2 lb. bamboo shoots
• 5 oz. Chinese vegetable powder
• 1 tbsp. thick soy bean sauce
• 10 lb. bean sprouts
• 20 lb. raw Chinese noodles (today, use canned Chinese noodles!)

Procedure

Brown meat in oil. Add celery, onions, chestnuts, bamboo shoots. Cook 1 hour. Add vegetable powder and soybean sauce. Cook slowly 1 hour more. Add bean sprouts last 5 minutes. Fry noodles at 300 degrees in deep fat. Serve on crisp noodles with soybean sauce. Serves 200.

Ingredients:

• 3/4 c. shortening
• 1 c. mashed bananas
• 1/2 tsp. soda
• 1 c. white sugar
• 1 egg
• 1 1/2 c. flour
• 1/4 tsp. nutmeg
• 1 3/4 c. rolled oats
• 3/4 tsp. cinnamon
• 1/2 c. nut meats

Procedure

Thoroughly cream shortening and sugar. Add egg and beat well. Add crushed bananas, then sifted dry ingredients. Add oatmeal and nut meats. Mix well. Drop by teaspoonsful on ungreased cookie sheet. Bake in hot 350 degree oven for 12-15 minutes. Makes about 4 dozen cookies. These will freeze well. Cool before freezing.

Ingredients:

• 1 c. sugar
• 1/2 c. shortening
• 3 bananas, sliced
• 2 eggs
• 3 tbsp. milk
• 1/4 tsp. salt
• 1 tsp. soda in flour
• 2 c. flour
• 1/2 c. chopped nuts

Procedure

Cream sugar, shortening, bananas and eggs together. Add milk, salt, soda and flour. Bake at 350 degrees for 45 minutes to 1 hour. This makes 1 large loaf or 2 small loaves. Grease and flour pans.

Ingredients:

• 1 c. crushed pineapple
• 1 c. cold water
• 1 c. granulated sugar
• Pinch of salt
• 3 tbsp. cornstarch
• 2 tbsp. lemon juice
• 3 egg whites

Procedure

Mix together crushed pineapple, sugar, salt and lemon juice. When boiling, add cornstarch which has been mixed with water. Stir constantly until thickened. Cool completely. Beat egg whites until very stiff. Then fold into above mixture. Put in baked pie shell and cover with whipped cream and chopped nuts. Chill.

Ingredients:

• 1 1/4 c. sifted flour
• 1 3/4 tsp. baking powder
• 3/4 tsp. salt
• 3/4 c. sugar
• 1/3 c. shortening
• 1 egg
• 1/2 c. milk
• 1 tsp. vanilla

Procedure

Sift together first 4 ingredients and add last 4 ingredients to sifted mixture. Beat 3 minutes at low to medium speed. Cover greased 9-inch round cake pan with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter. Arrange small can of crushed pineapple and maraschino cherries in sugar. Pour batter over fruit and bake at 350 degrees for 35-40 minutes. Serves 8.

Ingredients:

• 1 pt. can corn
• 2/3 c. milk
• 1 1/4 tsp. salt
• Dash of pepper
• 1 slightly beaten egg
• 2 tbsp. butter or margarine, melted
• 2 c. soft bread crumbs

Procedure

Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350 degrees. Serve hot. Serves 6.

Cook 1 fat hen in 1 1/2 quarts water and salt. Cook about 3 hours. When cool, pick meat from bones and cut into small pieces. Thicken broth with 7 tablespoons flour and 3/4 cups water. Mix with egg beater and season to taste. Add a few drops of yellow food coloring. Strain over chicken. Reserve 4 cups of gravy in a flat pan for dumplings.

Dumplings:

• 1 egg
• 2/3 c. milk
• 1 tbsp. oil or melted shortening
• 1 1/2 c. flour
• 2/3 tsp. salt
• 4 tsp. baking powder

Procedure

Sift dry ingredients into liquid and stir briskly until blended. Drop dumpling batter by teaspoons into boiling gravy. Cover and cook gently 8-10 minutes or until done.

Ingredients:

• 2 c. flour
• 1 c. sugar
• 1/2 c. butter or shortening
• 2 eggs
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 tsp. vanilla
• 1/4 tsp. nutmeg
• 1/2 c. sour milk

Procedure

Cream butter and sugar, add beaten eggs. Add salt, baking powder, soda, and nutmeg to flour. Add flour and milk to sugar mixture alternately. Bake at 375 degrees for 8 to 10 minutes.

Ingredients:

• 1 1/2 c. shortening, some butter for flavor
• 2 c. granulated sugar
• 2 well-beaten eggs
• 1/2 c. molasses
• 2 tsp. soda
• 2 tsp. cinnamon
• 2 tsp. cloves
• 1 tsp. ginger
• 1/2 tsp. salt
• 4 c. flour

Procedure

Cream shortening and sugar together; add eggs. Sift dry ingredients together; add with molasses and beat. Chill. Form in small balls; roll in mixture of 6 tablespoons sugar and 4 teaspoons cinnamon. Place 2 inches apart. Bake in 375 degree oven for 12 to 15 minutes.

Ingredients:

• 1/2 yeast cake
• 1 c. milk, scalded and cooled
• 1 tbsp. sugar
• 2 tbsp. melted butter
• 3 c. flour
• 1/2 tsp. salt

Procedure

Dissolve yeast and sugar in lukewarm milk. Add butter while milk is hot; add 1 1/2 cup flour. Beat until perfectly smooth, cover and let rise in a warm place 1 hour or until light. Add remainder of flour or enough to make a dough and salt. Knead well; place in greased bowl; cover and let rise in a warm place for about 1 1/2 hours or until double in bulk.

Roll out 1/4 inch thick; brush lightly with melted butter; cut with a floured 2-inch biscuit cutter. Crease through center heavily with floured knife handle and fold over in a pocket book shape; press edges together lightly. Place on a well-greased shallow pan 1 inch apart. Cover and let rise until light, about 3/4 of an hour. Bake 10 minutes or more in a hot oven, 425 degrees.

Ingredients:

• 1/3 c. barley, soak in bowl of water for 3 hours
• 1 lb. ground beef, browned
• Salt and pepper
• 1 med. onion, cut up
• 1 c. sliced carrots
• 2 tbsp. molasses
• 2 tbsp. soy sauce

Procedure

In a 2-quart casserole, mix drained barley, browned beef and onion, 1 cup carrots and molasses, mix well. Add enough water to cover. Bake at 350 degrees 1 hour covered. Before serving, add 2 tablespoons soy sauce. Mix. You may have to add more water during baking.

Ingredients:

• 1 c. white sugar
• 2 tbsp. flour
• Pinch of salt
• 2 eggs
• 1 tbsp. melted oleo
• 1 c. milk
• Juice of 1 lemon

Procedure

Mix sugar, flour, salt and juice of lemon. Add melted oleo, milk and slightly beaten egg yolks, fold in egg whites, beaten stiff. Bake in 1 1/2 quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.

Ingredients:

• 1 c. sugar
• 2 eggs
• 1 c. flour, sifted
• 1 tsp. baking powder
• 1 tsp. flavoring (vanilla)
• 1 tbsp. butter
• 1/2 c. hot milk

Procedure

Break eggs into bowl, beat with a beater until very light and lemon color. Add sugar gradually and beat well. Heat milk with butter to almost scalding. Add flour and baking powder to the sugar mixture; blend well, add hot milk and flavoring. Bake at 375 degrees, using either a 9-inch square pan or a tube pan.

When cake springs up at the touch, remove from oven and turn upside down on funnel to cool. DO NOT GREASE PAN! Can double recipe for larger group. Good with berries or sauce.

Ingredients:

• 1 c. shortening (part butter or margarine)
• 1 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 3/4 c. flour
• 2 tsp. cream of tartar
• 1/2 tsp. salt
• 1 tsp. soda

Procedure

Cream together shortening, sugar, eggs, and vanilla. Sift together flour, cream of tartar, salt, and soda. Add dry ingredients to creamed mixture and chill about 1 hour or more. Make into balls and roll in cinnamon-sugar. Bake at 350 degrees.

Ingredients:

• 1 c. sugar
• 1 c. honey
• 2/3 c. shortening
• 3 eggs
• 1 3/4 c. presifted flour
• 1 tsp. soda
• 1 c. sour cream
• 1 c. chopped walnuts
• 3/4 c. coconut
• 1 tsp. vanilla

Procedure

Cream sugar, honey, shortening and eggs. Add soda to flour. Add alternately with the sour cream to the creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonsful onto greased baking sheet. Top each cookie with a walnut half or cherry (optional). Bake at 375 degrees for 10-12 minutes. Makes 7-8 dozen cookies.

Ingredients:

• 1 egg
• 1 c. sugar
• 1 tbsp. butter
• 3/4 c. milk
• 2 tsp. baking powder
• 2 c. flour*
• 1/2 tsp. vanilla
• 1 qt. tart cherries**

Procedure

*I use all-purpose flour. Old recipe called for Henkel's Velvet cake and pastry flour. **I use net weight 16 oz. canned tart cherries. Beat egg, sugar and butter together. Add milk alternately with flour and baking powder. Add vanilla. Drain cherries and reserve juice. Line steamer with waxed paper. Put in cherries, pour batter over cherries. Steam 40 minutes or until toothpick tests done. To serve, turn upside down on plate. Remove waxed paper. Top with cherry pudding.

Topping:

• 1 c. sugar
• 2 tbsp. cornstarch
• 1 1/2 c. cherry juice
• 1 tsp. vanilla
• 1 tbsp. butter

Cook until thickened.

Ingredients:

• 4 c. milk
• 3 heaping tbsp. cornstarch (4 for pie)
• 3 level tbsp. cocoa (4 for pie)
• 1 c. white sugar
• Pinch of salt
• 1 egg
• 1 tsp. vanilla

Procedure

Scald milk, beat egg and add sugar, cocoa, cornstarch and salt (which have all been mixed together). Add cooled milk and cook, stirring constantly, until thick on medium heat. Add vanilla and pour in small dessert dishes or a baked pie shell.

Ingredients:

• 6 oz. pkg. raspberry Jello
• 3 c. boiling water

Stir until Jello is dissolved. Add:

• 1 can whole cranberry sauce
• 1 med. can crushed pineapple, drained, reserve juice

Place in refrigerator until set, thickened.

Topping:

• 2 tbsp. flour
• 1 c. pineapple juice (if not a full cup, add water)
• 1/2 c. white sugar
• 1 egg

Procedure

Mix well and cook this mixture on top of the stove until custard consistency, cool. Make Dream Whip according to package directions. When pineapple custard is cooled, fold in the Dream Whip. Put on top of Jello. Topping may be colored green with a few drops of food coloring. Fun to do at Christmas time.

Ingredients:

• 2 1/2 lb. peppers
• 2 c. sugar
• 2 c. cider vinegar
• 2 c. water
• 1/2 tsp. celery seed
• 1/2 tsp. mustard seed
• 2 cloves garlic, crushed
• 1 tsp. salt

Procedure

Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes.

Ingredients:

• 1 c. shortening
• 2 c. brown sugar
• 1 egg
• 1 tsp. vanilla
• 2 c. sifted flour
• 2 tsp. baking powder
• 1 tsp. soda
• 3/4 tsp. salt
• 1 1/2 c. oatmeal
• 1 c. coconut
• 3/4 c. chopped nuts

Procedure

Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.

Ingredients:

• 3/4 c. sugar
• 1 3/4 c. water
• 1 tsp. salt
• 3 tbsp. cornstarch
• 2 tbsp. flour
• Grated rind of 1 lemon
• Juice of 2 lemons
• 2 egg yolks (use whites for meringue)

Procedure

Combine all ingredients. Cook over medium heat in heavy saucepan, stirring constantly. When thick, pour into prebaked pie shell that has cooled completely. Meringue can be made (or cover with whipped topping).

Ingredients:

• 1/2 c. shortening
• 1 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1 tsp. soda
• 1/2 c. buttermilk
• 1 1/2 c. flour, sifted
• 1/2 c. cocoa
• 1/2 c. boiling water

Procedure

Cream shortening and sugar. Add egg. Blend in vanilla. Dissolve soda in buttermilk and add to creamed mixture. Blend in flour. Blend cocoa and boiling water, to make a thick paste. Combine chocolate mixture with creamed ingredients. Pour into cupcake papers that have been placed in muffin pan. Bake at 350 degrees for 10-12 minutes. Makes approximately 18 cupcakes.

Ingredients:

• 2 c. flour
• 1/2 tsp. salt
• 2 tbsp. sugar
• 4 tsp. baking powder
• 3 tbsp. shortening
• 1 egg
• 3/4 c. milk

Procedure

Combine ingredients in order given. Do not over mix. Pat batter into 8 or 9-inch square pan. (Cupcake papers in muffin pans works well too.) Can be used as shortcake with fruit or biscuits with butter and jam. Bake at 475 degrees for 25 minutes.

Ingredients:

• 2 eggs
• 3/4 c. brown sugar
• 3/4 c. molasses
• 3/4 c. melted shortening
• 2 1/2 c. flour
• 2 tsp. soda
• 2 tsp. ginger
• 1 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. baking powder
• 1 c. boiling water

Procedure

Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.

Ingredients:

• 1 egg
• 1 slice of bread
• 2 tbsp. butter or margarine
• Salt and pepper

Procedure

Cut 2 inch round hole in slice of bread with cookie cutter. Put butter in frying pan on medium heat. Fry bread slice on 1 side. Turn bread over and add more butter if needed. Turn heat to low. Break egg in the hole. Sprinkle with salt and pepper. Cover and cook 3 to 5 minutes.