Part 2

Cream shortening and sugar. Add the eggs and vanilla and mix until smooth. Add flour which has been sifted with soda and baking powder and salt. Add oatmeal, cereal and coconut. Mold dough in balls size of walnut and press slightly on cookie sheet. Bake at 350 F. Large yield.

CHERRY PIE FILLING

2-2½ T cornstarch 2/3 C cherry juice ½ C sugar 2 T butter 2 T orange juice 2 t lemon juice 2 2/3 C drained sour cherries

Mix dry ingredients and fruit juices. Cook until clear and thick. Remove from heat and add butter and cherries. Fill pie shell and bake in hot oven until pastry is browned.

Variation: omit orange and lemon juice and use 1 t vanilla and ½ t almond extract for flavoring. Substitute brown sugar for white.

After cherries are added to the thickened sauce, cook the cherries for about 5 minutes and then cool. The cooked cherries may be then put into a baked pie shell. Whipped cream can be put over serving or over the whole cooled pie filling.

DELICATE FRENCH COOKIES

½ lb. butter ½ lb. cream cheese 2 T sugar 1 t salt 2 C flour * * * * * * 1 egg beaten (with 1 T water) granulated sugar chopped nuts

Mix butter, cheese, sugar & salt until the consistance is like thick cream. Add flour and make a ball of the dough. Do not use any liquids. Wrap in wax paper and towel and put in the refrigerator over night. (the dough keeps well for a week). Roll out 1/3 of the dough at a time. Roll the dough ¼ inch thick and fold over 4 times. Roll out again ¼ inch thick and cut with cookie cutter. Dip top surface of cookies in beaten egg, sugar and chopped nuts. Bake on greased sheet in hot oven until puffed and brown. Remove carefully.

CRY BABIES

½ C strong hot coffee ½ C molasses ½ C sugar ½ C butter 2 eggs 1 t baking pdr. 1 t ginger 1 t nutmeg 4 C flour ½ t soda

Melt the butter with the coffee. Add sugar, molasses and the well beaten eggs. Sift the spices, flour, baking powder and soda. Add to the liquid ingredients. Beat well. Chill. Drop in tablespoonfuls on a well buttered baking sheet or pan. Bake 10 minutes in a moderate oven (350°F) Frost while hot. Makes 4 dozen Cry Babies.

STRAWBERRY DESSERT

1 package frozen strawberries ½ pint whipping cream 1 t vanilla dash salt 2 T powdered sugar strawberry gelatine in a ring mold

Let berries defrost and drain off the syrup. Whip the cream with the sugar, vanilla and salt. Mix the berries with the cream and put into the center of the ring of gelatine which has been unmolded onto a large platter. Cut a slice of the gelatine and top with the berries and cream. Serve with small cookies.

SCHENBELI

2 C flour 1 C sugar 2 eggs 1/8 lb butter peelings of ½ lemon grated juice of 1 lemon fat for deep frying

Cream sugar and butter. Add eggs, beat well. Add lemon peelings and juice. Add flour, beat well. Knead dough a few times. Let dough stand in a cool place for 1 hour. Roll out dough on lightly floured board and shape into rope like strips around size of thumb. Deep fry in hot fat until brown. Sprinkle with confectioner's sugar. Makes 50-60.

STRUDEL

2½ C flour 1 t salt 2 eggs beaten 2 T butter ½ C warm water

Filling

5 C sliced apples 1 T lemon rind grated 1 C brown sugar 3 T melted butter ½ C raisins ½ C chopped nuts

Sift flour & salt. Cut in butter, add eggs and water. Knead well, beat or throw dough until it blisters. Let stand in warm place under cloth for 20 minutes. Cover table with white cloth and flour it. Pull dough out on the cloth until paper thin. Spread on filling. Roll as for jelly roll. Grease top. Bake roll for 10 minutes at 450°, then for 20 minutes at 400°. Cool and slice.

CARAMELIZED CUSTARD

3 eggs ¼ C sugar 1/8 t salt 2 C milk, scalded ½ t vanilla extract ½-1 C brown sugar

Spread sugar (brown) in the bottom of a baking dish. Pour the following custard over it. Add sugar and salt to well beaten eggs. Stir in scalded milk slowly. Add flavoring. Place baking dish with custard and brown sugar in a pan of hot water and bake in a moderate oven until firm. Cool and invert onto a platter. The brown sugar forms a caramel sauce. Use more or less brown sugar depending on how much sauce is desired.

PEACH SCALLOP

Arrange alternate layers of 3 layers of each:

1½ C sliced peaches ½ C light brown sugar 2 T butter 2 C cake crumbs (last layer)

Over top pour ½ C evaporated milk diluted with ¼ C water. Bake until brown.

If canned peaches are used use juice for sauce.

POPPY-SEED COOKIES

4 C sifted flour 3 t baking pdr. ¼ t salt 1 C shortening ½ C brown sugar 2 C granulated sugar 2 eggs, well beaten 1 C poppy seed 1 T vanilla

Cream shortening, add sugar gradually and cream together thoroughly. Add eggs, poppy-seed and vanilla. Add flour sifted with baking powder and salt. Mix well. Shape stiff dough into rolls, 1½ inches in diameter. Wrap in waxed paper and chill well or overnight. Slice 1/8 inch thick. Bake on ungreased cookie sheet in 425° oven or until lightly browned.

This is a very sweet cookie. If less sweetness and more richness is desired cut white sugar to 1½ cups and flour to 3 cups. 7 dozen cookies.

ECONOMY ANGEL FOOD CAKE

1 C (scant) egg whites 1¼ C sugar 1 C cake flour sifted 4 times (once before measuring) 1 t cream of tartar ½ t salt 1 t lemon extract or ½ t vanilla and ½ t almond extr. nutmeg if desired

Beat egg whites until stiff with cream of tartar and salt. With wire whisk fold in sifted sugar and flavoring. Fold in flour through sifter.

Bake in ungreased chimney pan an hour or more at 250°, or by the new method (½ hour at 425°) until wire tester comes out clean. Invert on chimney to cool.

Cut with vertical motion with very sharp knife, wiping clean after each cut with moist cloth.

PFEFFERNUESSE

4½ C sifted flour ¼ t soda 1 t each: cloves, nutmeg, salt 1/8 t cinnamon ¼ t black pepper 2 t anise seed 4 eggs slightly beaten 2 C (packed brown sugar)

Combine eggs and brown sugar. Add dry ingredients and mix. Shape into walnut-sized balls and put on greased baking sheet. Let stand overnight covered with towel. Bake 20 to 25 minutes (350°). Shake few cookies at time in paper bag with confectioner's sugar. Keep tightly covered. Become softer the longer kept.

QUICK CHOCOLATE CAKE

1 C sour milk or buttermilk 1 C brown or white sugar 1 egg 2 sq baking chocolate 2 T shortening 1 t vanilla 1 t baking soda 1½ C flour

Dissolve sugar in milk. Add egg and beat well. Melt chocolate and shortening together. Add other ingredients in order given beating well after each addition. Bake in moderate oven in greased 8" baking pan or in cupcake tins.

GERMAN SWEET CHOCOLATE CAKE.

½ C shortening 2 C brown sugar 2 eggs 1 cake Germain's Sweet Chocolate dissolved in ½ C hot water 1 C sour milk with ½ t soda 2 2/3 C flour 2 t baking pdr. 1/8 t salt

Frosting

2 oz. bitter chocolate 1 C powdered sugar 1 egg 1 t vanilla ¼ C milk 1 T soft butter

Cream shortening and sugar. Add eggs. Beat well. Add chocolate, and then milk and dry ingredients alternately. Bake in 3 8" pans at 350° until tester comes out clean.

When cool ice with frosting.

_Frosting_: Melt chocolate. Mix 1 C sugar, egg, vanilla, milk and butter. Place bowl this mixture in pan of _cold_ water. Add melted chocolate. Beat with rotary beater until stiff. For variation add 2 drops peppermint extract.

LEMON MERINGUE PIE

5 T corn starch 2 C water 1 C sugar ¼ t salt 3 eggs (slightly beaten) 2 T butter 5 T lemon juice 2 t lemon rind

Meringue:

Beat 3 egg whites stiff, adding 6 T sugar. Bake for 15 minutes in 325° oven. After it has become brown turn off oven and let cool in oven.

Mix corn starch with ½ C water in top of double boiler. Blend in sugar and salt. Add remainder of water. Stir constantly over low heat until mixture boils. Cover and cook over boiling water 10 minutes. Gradually pour hot mixture over beaten egg yolks. Stirring constantly return to double boiler and cook 2 minutes longer. Remove from heat, add butter, lemon juice and rind. Mix well and cool. Pour into 8" pie shell.

SINGLE 8" PIE CRUST

1 C flour ½ t salt 1/3 C shortening 2½ T water

Sift together flour and salt. Cut in shortening until it is the size of peas. Sprinkle the water over the mixture and make into ball. Roll out on floured board. Build up fluted edge and prick bottom with fork to prevent puffing. Bake for 10-12 minutes in 475° oven.

QUICK LOAF CAKE

2 eggs 1 C sugar 1 C flour 1 t baking pdr. ¼ t salt ½ C milk, scalded 2 T melted shortening

Beat eggs until very light with rotary beater. Add baking powder and salt and mix well. Melt shortening in hot milk and add all at once to egg mixture. Fold in flour. Bake in greased loaf pan in a moderate oven until brown.

SEVEN-MINUTE FROSTING IN THREE MINUTES

2 egg whites 1 C brown sugar firmly packed ½ C water dash salt 1 t vanilla extract

Place all ingredients except vanilla extract in a double boiler; mix well. Cook over boiling water, beating with beater until mixture holds peaks, about 3 minutes. Remove from heat, add vanilla and beat until of spreading consistency (not usually necessary).

note: If very dark brown sugar is used, omit the vanilla since the frosting will have a caramel taste. Use the vanilla with yellow sugar.

ECONOMY SPONGE CAKE

6 egg yolks 1 cup sugar ½ C hot water 1½ C cake flour sifted 4 times (once before measuring) 2 t baking pdr. ½ t salt 1 t lemon extract nutmeg if desired

Beat egg yolks until lemon colored. Add sugar, hot water and stir until sugar dissolved. Sift dry ingredients into egg mixture, beating constantly. Add flavoring, and beat five hundred times (2 or 3 minutes on mixer).

Bake in chimney pan at 325°-350° for 45 minutes or longer until tester comes out clean. Invert on chimney to cool. Cut as Angel food.

WHIPPED CREAM FROSTING

1 C whipping cream 2 t powdered coffee 4 T powdered sugar ½ t vanilla flavoring or ½ t rum flavoring or ¼ t almond flavoring 4 T cocoa dash salt

Mix cream with coffee or cocoa or both. Add sugar, one of the flavorings and salt. Beat until stiff and use to frost any kind of chocolate, white, yellow, chiffon or sponge type cake. Do not use with fruit flavored cakes.

note: The coffee & cocoa makes a mocha flavored frosting. This is a very stiff mixture and may be thinned with light cream to make spreading easier.

The coffee alone, without cocoa used on devil's food cake is especially good. The cocoa, without the coffee, makes a lightly flavored chocolate frosting.

PICKLED WATERMELON RIND

7 lbs. rind (skinned) 3½ lb. gran. sugar 1 pt. white vinegar ½ t oil of cloves ½ t oil of cinnamon

Wash rind, and cut into desired size, 1"x1", or oblong. Cover rind with boiling water. Parboil in this water until the rind can be pierced with a fork, but not too soft. Bring sirup, made of remaining ingredients, to boil. Pour over drained rind. Cover tightly and put in cool place overnight. In the morning drain off sirup, boil for few minutes and pour over rind again. Do the same thing the next morning. On 3rd morning heat rind in sirup slowly until boiling. Fill sterilized jars, cover with wax and seal.

CHEESE STRAWS

2 C flour ¼ t salt ½ C shortening 1½ C grated cheese 2 t Worcestershire sauce cayenne pepper

Sift flour and salt. Cut in shortening and grated cheese. Mix with Worcestershire sauce until blended. Press into a ball and roll on floured board to ¼ inch thickness. Cut in strips about ½ inch wide. Bake in hot oven 8-10 minutes until golden brown. Sprinkle very lightly with cayenne pepper if desired.

CLAM DIP FOR POTATO CHIPS

1 clove garlic 6 oz. cream cheese 1 t Worcestershire sauce (op) 1 t lemon juice ½ t salt ½ C minced clams 1 T clam juice

Rub bowl with garlic. Blend cheese with seasonings. Add drained clams and juices. Chill.

ALL PURPOSE PASTRY

3 C flour 1 C vegetable shortening (not margarine) 2 T sugar 1 t salt ½-¾ C ice water

Cut shortening into sifted dry ingredients. Add ice water and work quickly into a ball of dough. Wrap in wax paper and towel and place in refrigerator.

Use as needed. Keeps indefinitely. Can be used for filled meat patties, fruit horns, pies etc.

WAFFLES

1 C flour 3 t baking pdr. ½ t salt 3 eggs separated 1¼ C milk ¼ C melted shortening 1 C cornmeal

Mix and sift dry ingredients. Combine well-beaten egg yolks and milk. Add to flour mixture, beating until smooth. Add shortening and fold in stiffly beaten egg whites. Bake in hot waffle iron. Yield--6 waffles

HUSH PUPPIES

½ C corn meal ¼ C flour 1 t baking pdr. salt 1 T shortening (veg) 1 egg milk to make dough

Mix ingredients and form into balls. Brown in deep fat.

BUTTERMILK PANCAKES

1 egg, beaten 1 C buttermilk 1 C flour 1 t salt 3 t sugar 1 t soda dissolved in a little hot water 1 T butter melted 1 t baking pdr.

Add ingredients in order given, mixing well after each addition. Bake on hot, lightly greased griddle.

BUCCELLATE (Italian Bread)

¼ lb. butter 1½ C sugar 2 eggs separated 2½ t baking pdr. 1 C milk 3½ C flour 1 handful anise seed 1 t vanilla extract

Cream butter and sugar. Add egg yolks and beat well. Add milk and beat well. Mix in dry ingredients. Add stiffly beaten egg whites and beat well. Bake in well greased pan at 350° until brown.

BIRCHER MUES

_for each serving_

5 heaping teaspoons quick-cooking oatmeal (raw) 1 apple, banana or berries 1 T lemon juice 1 T sweetened condensed milk (or sugar & milk or honey & milk) few chopped walnut meats 1 t wheat germ (op)

In each bowl put the oatmeal, and cover with water to moisten. Add grated apple, thinly sliced banana, fresh berries or a combination of these. Add juice and milk; nuts and wheat germ.

SOUP BALLS (Kneidlach)

3 eggs 1 medium onion, chopped or grated 1 t salt matzo or cracker meal 4 T chicken fat, melted

Beat eggs until light & foamy. Add other ingredients. Enough meal should be added so a loose dough is formed. Put in refrigerator to chill. The dough will become stiffer when cold. Form into balls the size of a walnut and drop into boiling chicken soup. Cover and let cook 15 minutes. Serve with soup or as a meat garnish.

BUCKWHEAT KNISHES (Dumplings)

½ lb. buckwheat groats (medium grind) 4 eggs 3 C flour 2 T butter ½ lb. potatoes, boiled 3 onions, chopped 2 t salt 6 C boiling water

note: The recipe for filling can be used as a base for gravy to be served with meat. (Kasha)

The stuffing: Mix the buckwheat with 1 egg and place into the oven for 10 or 15 minutes. When the buckwheat is browned add to the boiling water. Add 1 teas. salt, 1 tablespoon of butter and allow to boil 30 minutes on slow fire. Fry the onions and mix with the buckwheat.

The dough: Mash the potatoes; add 3 eggs, 1 teaspoon salt. Add flour and knead a thin dough. Cut the dough into sections; place some buckwheat mixture on each and roll into a dumpling. Bake in buttered pan in oven for 35 minutes, moderate temperature.

NEVER FAIL HOT CAKES

1 C flour 1 t baking pdr. ½ t salt 1 T sugar 1 egg, beaten ¾ C milk 3 T melted shortening

Sift dry ingredients together. Combine egg and milk and add gradually to dry ingredients to make smooth batter (beat with rotary beater). Add shortening. Drop batter on hot, greased baking sheet. (do not re-grease sheet between bakings). Makes about one dozen.

Transcriber's notes:

The following is a list of changes made to the original.

BAKED SNAPPER CUBA:

"sexared" changed to "seared"

LASAGNE:

"organo" changed to "oregano" in list of ingredients

BEEF PORCUPINE:

"hamberger" changed to "hamburger" in list of ingredients

SOUR CREAM VEAL STEW:

"bouillion" changed to "bouillon" in list of ingredients

HOT SLAW--GERMAN CABBAGE:

"wate water" changed to "water"

SALADS:

"mild" changed to "milk"

SOFT CHOCOLATE FROSTING:

"margerine" changed to "margarine" in list of ingredients

RANGER COOKIES:

"Crean" changed to "Cream" "soze" changed to "size"

STRUDEL:

"raisens" changed to "raisins" in list of ingredients

GERMAN SWEET CHOCOLATE CAKE:

Repeated "in" removed from "Place bowl this mixture in in pan of _cold_ water."

LEMON MERINGUE PIE:

"sligthly" changed to "slightly" in list of ingredients

SINGLE 8" PIE CRUST:

"Buil" changed to "Build"

CLAM DIP FOR POTATO CHIPS

"Worstershire" changed to "Worcestershire" in list of ingredients

ALL PURPOSE PASTRY:

"margerine" changed to "margarine" in list of ingredients "indefinately" changed to "indefinitely"

BIRCHER MUES:

"teasoons" changed to "teaspoons" in list of ingredients