Bread and butter
3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 quart milk
1 teaspoon flavoring, like vanilla

Cut thin slices of bread and remove crusts. Butter both sides and line the bottom and sides of the pudding dish with them.

Beat the eggs. Add milk, sugar, and flavoring. Pour over the bread. Sprinkle cinnamon or nutmeg over the top. Let stand for 20 minutes, then bake in a slow oven (300 degrees). As soon as the custard begins to thicken on the sides of the dish it is done, and should be removed at once or it will whey. (get watery)

Adapted from Mrs. Fryer’s Loose-Leaf Cook Book, 1922

5 pounds stew meat

1 1/2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons flour

4 cups cubed potatoes

1 small diced onion

3/4 cup diced turnip

3/4 cup diced carrot

Dumplings

Boiling water

Sprinkle salt, pepper, and flour on stew meat.  Melt shortening in skillet and brown surface of meat cubes thoroughly.  Put meat in kettle along with the drippings from the skillet and enough boiling water to cover.  Boil 5 minutes.  Reduce heat and let simmer 2 hours.  (Strained stewed tomatoes may be substituted for boiling water.)

Add carrot, turnip, and onion and let simmer 1/2 hour longer.  Add potatoes and cook 1/2 hour more.  Drop dumplings as directed below.  Cover tightly and cook 15 to 20 more minutes without lifting lid.

(Stew can be thickened by adding 1/4 cup flour mixed with 1/4 cup cold water, 5 minutes before removing from heat.)

Dumplings

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

3 tablespoons shortening

3/4 cup milk

Sift flour, salt, and baking powder together.  Rub in shortening with knife or fingertips.  Add milk to make a soft dough.  Drop, one tablespoon at a time, in the stew the last 15 to 20 minutes of cooking.  The kettle must be covered closely and cover must not be removed during cooking.

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2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons shortening, melted
2/3 cup milk
1 1/2 cups berries
1/2 cup granulated sugar
1/2 teaspoon cinnamon

Mix together the flour, baking powder, and salt.  Add shortening and milk.  Mix lightly and pour into a buttered pan.  Press down until soft dough is about 2/3 inch thick.  Immediately spread with other ingredients mixed together.

Bake at 375 degrees for 12 minutes.  Cut in squares and serve with butter, if desired.

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7 cups sifted flour
1 tablespoon soda
1 tablespoon cream of tartar
4 cups brown sugar
1 cup melted butter
4 eggs

Mix ingredients well and form into a roll.  Let stand in refrigerator for at least 20 minutes.  Slice and bake at 400 degrees for 8 to 10 minutes, or until lightly browned.

Wash peppers.  Slice thin, crosswise.  Remove seeds and hard tissue.  Dip slices in beaten egg, diluted with a little cold water.  Dip in bread crumbs.  Saute in a little butter, margarine, or shortening until brown on both sides.  Or fry in deep, hot fat (375 degrees) until browned.  Drain on paper towels.  One pepper will serve 2.

Plain pie pastry
(your favorite recipe)
2 1/2 cups mashed pumpkin
2 cups brown sugar
4 beaten eggs
1 cup milk
2 tablespoons melted butter
1 tablespoon molasses
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Line 6 tart tins with plain pastry.  Mix other ingredients well.  Pile in tart shells.  Bake in moderately hot oven (375 degrees) for 40 minutes.  Serve hot or cold.  If cold, top with whipped cream.

One 3 to 4 pound chicken

3/4 cup rice, boiled

3 cups chicken stock

1 cup milk

1/4 cup flour

1/4 cup butter or margarine

1 small onion, grated

Salt and pepper to taste

Cook chicken until nearly tender in salted water to cover, using a closely covered kettle and simmering slowly.  When done, separate it into sections and thicken stock with butter and flour mixed, adding the milk and more salt and pepper, if necessary.  Mix together the boiled rice and thickened stock.  Add onion and place in casserole in layers with chicken.  Bake in moderate oven 40 to 50 minutes longer.

1/4 cup butter or margarine
3/4 cup sugar
2 eggs
1/2 teaspoon orange extract
1/8 teaspoon salt
1/2 cup milk
1 3/4 cups flour
3 teaspoons baking powder
9 halves canned apricots or peaches, well-drained

Cream the shortening, add the sugar, the eggs – well beaten, and the extract.  Sift together the flour, salt and baking powder and add – alternately – with the milk to the first mixture.

Transfer to a greased muffin pan.  Place in each a fruit half, cavity side up, sprinkle with sugar and bake 30 minutes at 375 degrees.  Serve hot or cold.

3 cups brown sugar
2 tablespoons vinegar
1/4 teaspoon salt
1 cup hot water
4 tablespoons butter
1 teaspoon vanilla
1/3 cup peanut butter

Put all the ingredients except the vanilla and peanut butter into a saucepan.  Stir until mixed, bring to a boiling point, and boil without stirring to 290 degrees, or until the candy becomes brittle when tried in cold water.  Remove from heat.  Add vanilla and peanut butter, pour into a buttered pan.  Cool slightly, and mark in squares.

1 cup green peppers
1 cup chopped celery
2 cups cooked, cold chicken, cubed or shredded
2 hard-boiled eggs
1 cucumber pickle
Salt and pepper

1.  Chop the peppers fine, add the celery and chicken, mix well.
2.  Add the eggs, cucumber pickle, salt, and pepper to taste.
3.  Chill.
4.  When ready to serve, pour over it a rich mayonnaise.
5.  Garnish with parsley and olives.

6 ears corn
2/3 teaspoon salt
1/8 teaspoon pepper
2 green peppers
2 tablespoons butter or margarine

Score the corn along each row and then cut from the cob with a knife.  Press out all the pulp from the cobs and season with the salt and pepper.  Remove the seeds and white connecting fiber from the peppers.  Mince them finely.  Cook for 5 minutes in the butter or margarine.  Add the corn and cook, stirring occasionally, for 15 minutes.

1 cup brown sugar
1 cup butter or shortening
1 teaspoon soda
1 teaspoon baking powder
2 tablespoons peanut butter
1 cup molasses
1 cup milk
2 eggs, beaten
1 tablespoon ginger
Flour tomake a soft dough

Cream butter and peanut butter.  Add sugar and beat well.  Stir in molasses, milk, and beaten eggs.  Sift together the dry ingredients and stir into the mixture.  Just enough flour should be used to make a dough stiff enough to roll out, or rather pat out to the diesired thickness on a well-floured board.  Bake at 350 degrees for about 10 minutes or until slightly firm.  These burn very easily.