Pages 8 - 11

Page 8

Balls & Dumplings

Noodles

Beat 1 egg with little water,

pinch salt, stir this in flour

until very stiff. Mix with

hands - roll thin and cut.

Pot Pie

Pinch salt, lard (not as rich as

for fries) 1 teaspoon baking 

powder - flour - Mix thoroughly

add water - roll out - cut in

squares.

Pages 9, 10, 11

Muffins, waffles, hotcakes

yeast bread, biscuits, rolls

doughnuts, etc.

Biscuit

1 tblsp lard to 1 c flour

1/2 t salt, 1 t baking powder

mix well, add enough 

milk to make soft dough

roll 1 in. thick, bake very quickly

Corn Bread (spoon bread)

2 c. white corn meal, scald

with boiling water, 1/2 t. salt

little sugar, 1 egg - beat well

1 t baking powder. Melt 2

tblsp lard in pan bread is to be

baked in, pour into batter beat.

add enough milk to make batter

like cake. Put on top of stove, let 

congeal around edges well

then bake till done, about

40 minutes.

Muffins

2 eggs  3 c flour  3 t baking powder

2 c milk  1 t salt  

Beat eggs with salt, milk

mix in flour, Last whip in

baking powder. Have muffin tins hot

and grease bake about 25 min.

White Bread

Cook 2 medium sized

potatoes - mush. Have about pt potato water into

which desolve 1 cake yeast.

Mix in enough flour to make

fairly stiff batter. - Cover

let stand over night - warm place

Morning fill large pan

1/2 full flour - add 1 t. salt

1 tbls lard, small 1/2 sugar to

1 pt. warm water. Mix

till dough does not stick.

Let stand till rises twice

size - Work down. Let stand till rises again.

Break off (working little)

in loaves - let stand.

Bake 1 hour

Clabber biscuit

1 pt flour    1/2 t soda

1 tbls lard    clabber to suit

Corn bread

Scald meal, salt, add egg

little melted lard   1/2 t soda

3 large mixing s. clabber

start cooking on top stove & bake.

Waffles

2 eggs   1 tbls sugar heaping

shortening size egg

1 small qt milk

1 qt flour

3 t baking powder

beat eggs then milk

then flour then melted lard

sometimes a little cornmeal

Ice box rolls

2 c. boiling water

2 tbls lard

1 t salt - 1/4 cup sugar

let mixture cool then mix in

large pan

2 yeast cakes dissolved in

1/4 cup warm water with 1 t sugar

Beat 2 eggs - add

add 4 c. flour beat

  "  4 1/2 c flour

let rise 3 hours - grease

tops before putting in ice box.

Md biscuit

2 qts flour     salt

1 1/2 c lard  little baking powder

beat until bubbles

My notes:

I know a few of you were looking forward to the breads!  I am not sure if the White Bread is the one that Uncle Bill remembered; I hope it is!  I had never heard of clabber, so I googled it.  It is a brand of baking powder.  

I have to keep reminding myself that these recipes were Minnie May's notes.  She knew what her large pans were.  I found it humorous that things were measured in pints and quarts.  And please remember that I am writing this exactly how my grandmother wrote it.  

Growing up, our dumplings were like drop biscuits on top of  the pot pie.  When I moved to PA, I discovered that Pot Pie here had, what my Mom called, slippery noodles.  Since Grandmother was actually from Pennsylvania, this may be a recipe that she liked from PA.

Love to all!!!!!

Connie

Pages 6 and 7

Pastry-pies-custard 

Lemon pie

1 egg yolk

1 c sugar

1 c water

1 tbs cornstarch

1 lemon grated rind and juice

Put filling in baked crust

with meringue made from 

white of egg in the oven and brown

Coconut cream pie

yolk 2 eggs

1 c sugar

2 cup milk & 1/2 c water

butter   2 1/2 tbs flour

Mix flour in the 1/2 c water

When cooked add coconut

Stir constantly

Butterscotch Pie

1 c brown sugar

butter size walnut

1 c boiling water

2 eggs

2 t. cornstarch mixed

   with little cold water

1 t vanilla

Sugar, butter, water in pan

bring to a boil about 15 min

add beaten egg yolks

to cornstarch and add in

boiled mixture, let thicken

(in very small and faded writing at bottom of page)

one anbrue in top

Carries

Lemon Chiffon Pie with

Frozen Graham cracker

crust

Dissolve 1 Pkg. Kox gel. in

1/4 cup cold water

Beat up 4 eggs yolks - 1/2 cup

white sugar & juice of 2 lemons

cook until a little thick

then add dissolved gelatine

& 4 beaten egg whites to which

1/2 c sugar has been added

Put in frozen shell

16 graham crackers rolled fine

1/3 cup powdered sugar

1/2   "   melted butter

Pack in pie plate and let stand

in ice box a while before

filling

My notes:  This was a really hard one to read.  The ink on the first page is so light.  I had hopes with the Butterscotch Pie until the end.  The last line was written at the very bottom of the page and I almost did not see it until I was trying to read the lines above it.  I do not think anbrue is correct but that was the best I could do!  I have to keep reminding myself that these were almost like her own notes.  Rarely is there steps to take or temperature to bake.  Even though she could not cook when she got married, I am thinking she was eventually a very accomplished cook.

My smile came with the term "Ice Box" on the last recipe.  I do remember this term being used when I was younger, but it is rarely heard now.  I am picturing the top filled with a huge chunk of ice :)  One curious thing is that there are numbers in the right hand corners of each page.  I have no idea what these mean.  Can anyone guess?

Although I am trying to do a segment a week, I did not get one completed last weekend.  I am determined to get all of this out to all.

One last thought or maybe this is a call for help.  I have commented but I can, since this is my blog.  Does anyone know how to comment?  I know that Susan tried but it did not work.  Hoping that someone (calling Carol, since she has blogged before) can comment on how to do this.

Love to all!!!!!