The Favorite Recipes
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THE FAVORITE RECIPES .. OF .. SMITH COUNTY HOME DEMONSTRATION CLUB MEMBERS Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee The proceeds will go to the treasury of the County Council of Home Demonstration Clubs THE FAVORITE RECIPES .. QI.. Smith CountyHomeDemonstration Club Members --------------- » ............ Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee The proceeds will go to the treasury of the County Council of Home Demonstration Clubs The recipes enclosed are considered favorites of those who contributed them. Some are new recipes, tried and proven, others have been handed down from mother to daughter, and from friend to friend. Probably not one is an original recipe. We are indebted to each Home Demonstration Club member who has contributed to this book, and hope each user will enjoy it. INDEX Beverages and Soft C ustards--- --------------------------- -------------- 1 Breads ---------------------------------------------------------------- ---------- 2 Meats __________________________________________________ — 6 Meat Substitutes—Cheeseand Egg D ishes------------ If Vegetable Dishes -------- 12 Salads and Dressings ----------------------------------------------------------15 Desserts ------------------------------------ 19 Pies and Pasteries ------,-------------------------------------------- 22 Candies and Cookies ----------------------------------------------------------- 29 Cakes and Frostings ----------------------------------------------------------- 36 Canning, Pickling and Preserving------------------- 56 Miscellaneous ---------------- 59 Beverages & Boiled Custards FRUIT PUNCH Mrs. Johnson Shoulders—Riddleton Club Juice from 12 oranges 2 cans apricot nectar Juice from lemons 1 gallon water 1 qt. welch grape juice v Mix one quart of this water and 2V2 cups of sugar and boil. Mix with other juices. SPICED TEA Mrs. J. B. Mathews—Defeated Club Boil 2 qts. water 8 cloves 1 cup sugar 1 inch stick cinnamon Drop in bag with 2 T. tea Let simmer 15 to 20 minutes, add juice of 2 lemons, juice of 2 oranges; serve hot, enough for 12. BLACKBERRY NECTAR Mrs. Hershel Bellar—Lebanon Road Club Pour V2 gallon boiling water over 2 gallons of blackberries, let stand 28 to 30 hours. Squeeze juice out and into a stone jar or enamel vessel. Put 1 gallon of sugar, blackberry juice and 4 oz. of tar taric acid. Mix well. Let stand 24 hours, strain and bottle. Make 1 cup to 3 cups water and sweeten to taste. BOILED CUSTARD Mrs. H. R. Henry—Riddleton Club 2 quarts milk 4 T. flour scant 1 cup sugar 4 egg yolks Heat milk in double boiler, mix sugar with beaten egg yolks. Cook for few minutes, take from heat fold in egg whites. BOILED CUSTARD Mrs. Julia Kemp—Defeated Club 1 cup sugar 1 quart milk 2Vz T. flour Vanilla 3 eggs Mix sugar and flour, beat egg yolks and add 2 T. of cold milk to them. Add sugar mixture to yolks. Now add the hot milk and the sugar to the other mixture and cook in double boiler until mixture becomes heavy or thickens. Remove from heat and cool slightly. Add vanilla and the stiffly beaten egg whites and chill. I find it necessary to stir mixture all the time it is cooking. 1 Breads HOT ROLLS Mrs. Ernest Phillips—Defeated Club 2 eggs y 2 cup warm water 1 cake Fleishmanns yeast y 2 t. salt % cup shortening y 2 cup sugar 1 cup mashed potatoes 6 to 8 cups flour y <2 cup scaled milk Dissolve yeast in lukewarm water, beat egg, add all the ingredients together cover and let rise until double. About 1 y 2 to 2 hours. Sift flour in pan, then work the dough, kneed well, make into rolls and let rise about 2 hours then bake. ROLLS Mrs. Paul Caplenor—Beasley’s Bend Club 1 pint sweet milk 6 T. sugar y 2 cup lard Put on stove and let come to a boil. Set aside to cool to lukewarm. Dis solve y 2 Fleishmanns yeast into this mixture and stir in enough flour to make light cake batter. Set in a warm place and let rise double its size 2 hours. Sift 2 cups flour, 1 y 2 tsp. salt, 2 tsp. baking powder, y 2 t soda; work the sponge into these dry ingredients making a dough as biscuits. Makes as many rolls as needed. Let rise 2 to 3 hours and bake in moderate oven 10 or 15 minutes. Store remainder of dough in refrigerator. BRAN ROLLS Mrs. Robert L. Dudney—South Carthage Club 1 cup shortening 1 cup boiling water % cup sugar 2 eggs well beaten 1 cup all-bran 1 y2 t. salt 2 yeast cakes 1 cup lukewarm water 7 cups flour Put shortening, sugar, bran and salt in large mixing bowl, add boiling water stirring until shortening is melted. Then let stand until mixture is lukewarm. Dissolve the yeast in one cup lukewarm water. Add well beaten eggs and yeast which has been dissolved in lukewarm water; add one half of the flour and beat until it is well mixed, cover bowl closely and store in refrigerator until ready for use when ready to use, fill muffin tins about half full. Let rise in warm place about 2 hours or until double in bulk. Bake in moderate oven about 15 minutes. These rolls may be stored in the refrigerator for a week or so. HOT ROLLS A BRIDE CAN MAKE Miss Louise Conditt—South Carthage Club 2 cups sweet milk About 5 cups flour y 2 cup sugar % T. soda y 2 cup shortening y 2 t. baking powder 1 cake yeast 1 T. salt Bring milk, sugar and shortening to a boil, cool until luke warm, add cake of yeast and one cup flour. Put this mixture in a warm place and let stand for 2 full hours. Add soda, baking powder, salt and enough flour to make a stiff dough (about 4 cups). Put dough in covered bowl 2 and keep in refrigerator for at least 2 or 3 hours before baking. Roll out dough about V2 inch thick and cut with a small cutter. Grease each roll on both sides and place on baking sheet. Set rolls in warm place and let rise for an hour or until light and puffy. Bake in hot oven 400 degrees from 10 to 12 minutes. They should brown like biscuits. From Experience I’ve Learned to do These Things with the Rolls Miss Louise Conditt—South Carthage Club 1 use 3 cups of milk and other ingredients in proportion with one cake of yeast. I divide dough into parts enough for one meal so that the dough will not have to be handled more than necessary. I use a dough nut cutter with the hole cutter removed and roll dough XA inch thick and fold each roll in half. I can put rolls back in refrigerator after being rolled out and when ready to use place in cold oven and allow to rise .and bake as oven heats. BOSTON BROWN BREAD Mrs. A. T. Morris—New Middleton Club 2 cups corn meal 1 cupraisins 2 cups flour 2 even t. salt 1 cup molasses 2 t. soda u 3 cups buttermilk Mix and steam 3 hours in pound cans. BEATEN BISCUITS Mrs. Sidney King—Carthage (Col.) Club 2 quarts flour 2 t. baking powder 1 cup lard 1 heaping t. sugar V2 cup sweetmilk Beat until blister rolls. Cut out with small cutter, stick 3 times in center with fork. B. P. BISCUIT SWEET MILK Mrs. Herman Henry—Riddleton 2 cups flour 4 T. fat 3 t. baking powder 2A cup milk 1 t. salt B. P. BISCUIT SOUR MILK Mrs. Herman Henry—Riddleton 2 cups flour 1/8 t. soda 2 t. baking powder 4 T. fat 1 t. salt % cup milk 3 CORNBREAD STICKS Mrs. Doyle Watson—Pleasant Shade Club iy 2 cups cornmeal 1 t. soda 1 t. salt 2 cups sour milk 1 t. baking powder 2 eggs well beaten 1 T. sugar 3 T. melted shortening Vi cup flour Sift flour, measure, and sift with salt, soda, baking powder and shortening. Add dry ingredients, beat thoroughly. Fill well oiled corn stick pans % full. Bake in hot oven 20 to 25 minutes. 12 servings. CORNBREAD STICKS Ina High—Turkey Creek Club 1 beaten egg 1 t. baking powder 1 cup sour cream or milk V2 t. soda IV 3 cups corn meal 1 T. sugar y3 cup flour 2 T shortening V2 t. salt SOUTHERN MAID CORNBREAD Mrs. Raymond Dillehay—Defeated Club 1 cup meal y2 t. soda 3 T. flour y2 t. salt 1 cup buttermilk 1 egg 1 T. baking powder Mix meal and flour, put baking powder, soda and salt in a measuring cup and pour in half your milk, dissolve, pour into meal and add other half, if too dry add more milk, beat in one egg, bake in oven about 500 degrees, makes about 12 cornsticks or muflins. BANANA BREAD Mrs. W. H. Brimm—Riddleton Club 1 cup sugar % cup butter 2 c. flour 2 eggs 1 t. soda 1 c bananas (mashed) XA t. salt Sift dry ingredients. Add butter and eggs, and bananas. Mix thorough ly. Pour into greased pan and bake. BANANA BREAD Mrs. Carson Bradford—New Middleton Club Cream y2 cup butter 1 cup mashed bananas 1 cup sugar 2 cups flour Beat two eggs together Pinch salt y2 cup nuts 1 level teaspoon soda Mix well and bake in loaf in moderate oven. 4 lightly. Add flour that has been sifted four times with baking powder and salt, add flavoring. Bake in ungreased tube pan 45 to 50 minutes at 350 degrees F. ICING Mrs. Ottie Nixon—Defeated Club 3 egg whites beaten stiff Pinch of baking powder 5 T water Pinch of cream of tarter IV2 cups sugar Cook in double boiler 7 minutes WHITE LAYER CAKE Mrs.