Trim excess fat from fully-cooked boiled ham slices.  Heat a frying pan and just before placing the ham in it, sprinkle a very little sugar – not more than 1/2 teaspoon – over the bottom of the pan.  Fry the ham gently.  The sugar will help it to brown and will give a rich and delicate flavor.

If ham is very lean, put 1 tablespoon of butter into the pan before frying.

2 eggs
1 cup sugar
1 tablespoon shortening
1 cup milk
2 cups flour
1 teaspoon baking powder
Nutmeg
Flour

Beat the eggs until light.  Add sugar, melted shortening, and milk.  Mix and add flour and baking powder, sifted together.  Beat well.  Add a dash of nutmeg and enough flour to make a soft dough.  Knead lightly, roll out, cut and fry in very hot shortening.  Dust with powdered sugar.

Here are three simple recipes using leftover meat and a few other ingredients including baked hash, scalloped beef, and farmers’ cabbage. Read more »

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1 can or bunch of asparagus

1/2 small onion

3 cups boiling water

2 tablespoons butter

3 tablespoons flour

1 pint hot milk

2/3 teaspoon salt

Pinch of nutmeg

1/8 teaspoon paprika

Remove the tips from the asparagus.  (Save for another dish, if desired.)  Simmer the remainder of the stalks with the onion in the boiling water until tender, about 20 minutes.  Pass through a sieve, rubbing through it as much as possible of the pulp.  Prepare a white sauce by blending the butter and flour, and when these are smooth add the milk and the seasonings.

Combine the sifted asparagus and water with this sauce.  Bring to the boiling point and add the nutmeg.  If desired, a half cup of cream or evaporated milk may be added just before serving and will enrich the soup.

Serve with croutons or crackers.

1 pound round of beef
1 pound fresh pork
1 1/2 quarts boiling water
6 red bell peppers
18 ripe olives
30 raisins
3 cloves of garlic
1 1/4 cups white cornmeal
1/4 cup butter
1/4 cup shortening
1 teaspoon salt

Cut beef and pork into 3/4 inch pieces.  Put in casserole dish with boiling water.  Cover and cook in moderate oven 2 1/2 hours.

Cover peppers with water, cook until tender, drain, remove seeds, press through fine strainer, and add 6 tablespoons of the pulp to the meat.  Add olives, raisins, garlic, and 1/4 cup cornmeal mixed with 4 tablespoons cold water, and salt and pepper to taste.

Return to oven and cook 15 minutes.  Put 2 cups of water, butter, shortening, and salt in a saucepan.  Add slowly, 1 cup cornmeal, and stir and cook until thick.

Remove meat from casserole, line dish with the cornmeal mixture, reserving small portion.  Pour in the meat mixture, cover with thin, round pats of cornmeal mixture and bake one hour.

Here are two old time potato recipes for stuffed potatoes and potato balls. Read more »

Pare, wash, and dry good sized potatoes.  Cut into finger lengths as if French frying.  Lay in a baking pan and pour over them 2 tablespoons of vegetable oil for each pint of prepared potatoes.

Bake at 350 degrees for about 45 minutes.  Sprinkle with salt when about half done.

Toss around in the pan 2 or 3 times while cooking so all sides may be equally browned.

1.  Cook sweet potatoes in boiling water.
2.  When cooled enough to handle, peel, and slice lengthwise.
3.  Layer in baking dish.
4.  Sprinkle with sugar, cinnamon, salt, and bits of butter.
5.  Add water to half-cover.
6.  Bake until brown, basting often.

1/4 cup shortening

1 cup boiling water

1 1/3 cups molasses

3/4 cup brown sugar

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

Place the shortening in a mixing bowl.    Pour the boiling water over it to melt it, and add the molasses and sugar.  Sift, and add the flour, salt, soda, and ginger.  Beat thoroughly.  Turn into a greased baking pan.  Bake at 350 degrees for 30 to 40 minutes.

Caution:  A cake containing both molasses and sugar burns quite readily.

Peanut Butter Loaf Cake

1/2 cup butter
2/3 cup milk
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon peanut butter
1 1/2 cups sugar
3 eggs, beaten separately
2 1/2 cups flour
1 teaspoon vanilla

Cream the butter.  Add the sugar; beat until creamy.  Add the peanut butter, mixing well.  Add the milk to the beaten yolks of the eggs and combine with the sugar and butter.  Sift into this mixture the flour, baking powder, and salt.  Fold in, very lightly, the stiffly beaten whites of eggs.  Turn cake mixture into a square or round greased loaf pan.  Bake at 350 degrees for about 40 minutes.

Frosting

2 cups shaved maple sugar or brown sugar
1/2 cup water
2 tablespoons peanut butter
1/4 teaspoon cream of tartar
2 egg whites, beaten very light

Boil sugar and water until it forms until it forms a soft ball when tested in cold water (238 degrees).  Pour over the beaten whites of eggs, pouring in a steady stream, adding while beating the peanut butter.

Beat until creamy, adding vanilla just before using.  The cake should be cool just before frosting.  Remove from the pan and cover with frosting, heaping rather high on the top.

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled

1.  Dump the sugar into a heavy duty saucepan.
2.  Sprinkle the salt over the sugar.
3.  Pour the milk into the saucepan and stir to combine.
4.  Add the egg yolks and stir until all the ingredients are combined together well.
5.  Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
6.  Remove the pan from the stove and allow the mixture to cool to room temperature.
7.  Stir in the vanilla.
8.  Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.
9.  Place 2 bowls in the refrigerator to chill.
10.  Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.
11.  Spoon the partially frozen ice cream mixture into the second chilled bowl.
12.  Beat with the mixer on medium speed until smooth.
13.  Fold the whipped cream into the mixture well.
14.  Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
15.  Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla.  Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker.  Fill the freezer tub 1/3 full of ice and then add the remaining ice cream.  Crank until it becomes too difficult to turn.  Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

Wash, pare, and cut potatoes in 1/2 inch cubes.  There should be 3 cups.  Blanch by parboiling 5 minutes in boiling, salted water.  Drain.

Melt 1/3 cup butter in a frying pan.  Add potatoes and cook over a slow fire until potatoes are soft and delicately browned.

Melt 2 tablespoons shortening in a saucepan.  Add a few drops of onion juice, 1 1/2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper.  Stir to a smooth paste and pour on slowly 1 cup hot milk, stirring constantly.  Add 1 egg yolk, slightly beaten and cook for another minute or so until egg is cooked.

Pour sauce over potatoes and sprinkle with finely chopped parsley.