Myra's Lemon Pudding Cake

 

 

I found this recipe and thought it looked like an easy one to prepare so I made it last night. It's not only easy but it is really good and I assume that you can use any citrus that you would like. The recipe instructions were not complete (Myra was slipping a bit), so make sure to follow these extra instructions. The recipe calls for 2 egg yolks, you will also need the whites and beat them to stiff peaks. I wasn't sure what kind of dish to use so I used a square glass 8x8 baking dish and it worked fine for me. I also refrigerated the leftovers. If you are gluten sensitive, use an all purpose gluten free flour, I did and I also used skim milk and the recipe turned out fine. 

 

 

 

Disfunctional Bean Soup Recipes

This 1964 Hints From Heloise is pretty humorous. I'm not sure if they still serve these soups in Congress, but at least back in 1964 Congress was helping housewives serve up a mean bowl of bean soup.

Ohio Lemon Pie

This recipe comes from 1964 and was written by Clementine Paddleford. Great name and really nice artwork on this newsprint that is ready to fall apart.

Grandpa's Favorite Ozark Apple Cake

My maternal grandfather was from a family of Ozark hillbilly's. Everyday he ate an apple and I can still see him sitting there slicing one with his pocket knife. My Granny was an excellent cook and this is one of her recipes. It's also one of my favorites and always makes me think of them when I prepare it.

Grandpa's Favorite Ozark Apple Cake

2 cups sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. nutmeg
4 cups apples, peeled and chopped
1 cup pecans, chopped
1/2 cup shortening
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon

Cream together sugar and shortening; add eggs and vanilla. Mix together flour, baking powder, baking soda, nutmeg and cinnamon. Add to creamed mixture. Add apples and nuts, mix. Place in a greased 9x13 pan and bake at 350 degrees for 45 minutes or until toothpick comes out clean.

Aunt Sally's Favorite Recipes - Appetizers

I will put a couple of pages on here from an old advertising cookbook called Aunt Sally's Favorite Recipes. The artwork is fun and some of the recipes are pretty interesting. Here you can find recipes for Liver Sausage Canapes and Prune Hors d'Oeuvres. Yummy!!

 

Bonnie's Cheese Souffle + Secrets of a Good Souffle

I love the fact that this recipe was the original form of cut and paste! Plus, ladies get some good secrets on how to create the perfect soufflé!

Oatmeal Cookies

I love oatmeal cookies. Not as much as snickerdoodles or a good molasses cookie, but I do love them. When I found this this recipe, I was intrigued with the ingredients. I thought the combination of spices and orange peel sounded really good and was also surprised to see cornflakes in them. I decided to give them a try last night and was so disappointed in them. The orange flavor was overpowering and the corn flakes gave them an odd bite, kinda like you left eggshells in the mix. My suggestion would be to omit the orange zest and corn flakes. Obviously someone felt they were good enough to write down, just not for me.

Jell-O Plum Pudding

This beautifully written recipe is on a piece of paper that is about to disintegrate. It's obviously a holiday recipe since you garnish it with holly. If Mother thinks this recipe very fine, then very fine indeed! The handwriting is wonderful, such a disgrace that we don't write that way anymore.

Mrs. Gray's Cranberry Salad

This wonderful little recipe was written on the back of an envelope. I love the fact that it's named for the person who made it. Obviously this is a good one, it looks good anyway.

Chef Salad

I thought this was an interesting chef salad recipe because of the use of tongue. I also like that the recipe calls for French dressing. It seems that no one uses it anymore and I always loved French dressing. Not only is it good on a salad topped with cottage cheese, but it works great as a condiment on a roast beef sandwich when mixed with a little horseradish. You get that sweet heat thing going.

Delicious Waffles with Bisquick and Pet Milk

This folded up piece of paper was in an old wooden recipe box that I found.

Golden Rhubarb Pie

Just trying to figure out the scanner...

When you click on the recipe, it will be bigger.

 

 

 

 

 

 

 

Orange Pie

This recipe comes from a card from Kansas City Power & Light Co. I have never heard of Orange Pie before and found the recipe to be interesting. Spellcheck did not like the spelling of gelatin because of the added e at the end.

ORANGE PIE

Peel four small or two large oranges, removing the inner white portion and seeds, dice and place in strainer. Whip a cup of cream until stiff, then sift in one-half cup of sugar and add two teaspoons of vanilla. Soak one tea­spoon of granulated gelatine in one tablespoon of cold water, then add two tablespoons of boiling water to dissolve it. Let cool, and while still in the liquid form, add it to the cream. In place of this, colored and flavored orange gelatine may be used, allowing two tablespoons in four tablespoons of water. Fold in the diced oranges. Pour into a cold baked pie shell and decorate with slices of peeled orange. The gelatine may be omitted, if the pie is to be served as soon as made. However, it holds up the cream, if the pie is to be served later. The color and flavor are quite delicious.

 

 

 

Tested and Approved by the Home Economics Department KANSAS CITY POWER & LIGHT CO. — Better Meats With Less Time in the Kitchen —

Lady of the Lake Prune Whip

This recipe comes from an old recipe card from Colonial Cleaners of Kansas City. I love the last 2 sentences on the card. Not one that I would ever try, but looks fun....

PUDDINGS and DESSERTS                        Second Series                  1 a

Colonial Cleaners & Dyers                 Kansas City's Leading Cleaners

MOST men, for the care of their wardrobe, depend on their wives. Does your husband, as often as he needs a refreshed suit to make him pre-sentdble, find that you have been as thoughtful as you should have been'!

Hadn't you better call now, Linwood 3900, Colonial Cleaners.

Linwood 3900                                                        1705 E. 31st Street

 

LADY OF THE LAKE PRUNE WHIP

Soak over night one pound of prunes. Cook until tender. Sift through colander. When cold add the whites of two eggs beaten stiff. Sugar to taste and whip until very light.   Serve with whipped cream.

If you have a prejudice against prunes that prejudice will disappear if you try this once.  Truly a plebian has become an aristocrat.

Snow Icing

This is a wonderful, gooey, marshmallowy icing that tops the Whipped Cream Cake. This one is a little messy and might help if there are 2 people in the kitchen to prepare it. I did it by myself and everything, including myself ended up covered in the syrup. You'll love licking the beaters and spatulas after making this!

Snow Icing

2 egg whites
1/4 tsp. cream of tartar
pinch salt
1/2 cup sugar
1/2 cup white corn syrup
1 tsp. vanilla

Bring sugar and corn syrup to a boil - cook over medium heat until sugar dissolved. Beat egg whites with salt and cream of tartar until they stand in soft peaks. Add syrup mixture in a thin stream, beating continuously. Add vanilla, beat until of spreading consistency.

Whipped Cream Cake

I found this recipe in an old recipe box that I acquired some time ago and thought it looked like a good one to try. The cake is actually quite simple to make, the Snow Icing  is another story. I love the beautiful handwriting on the paper and wanted to share it with you. When I get a new scanner I will scan them in so they show up better. Anyway, the cake has such a wonderful flavor. It's both dense and light at the same time and not dry at all.

Whipped Cream Cake

1 cup whipping cream
2 eggs, beaten until thick and lemon colored
1 cup sugar
1 tsp. vanilla
1 1/2 cups sifted flour
1/4 tsp. salt
2 tsp. baking powder

Whip cream until it holds its shape. Add eggs and whip until light and foamy. Add sugar and beat again. Add vanilla. Sift dry ingredients together and add to mixture.
Bake in 2 greased and floured 8" pans. 350 degrees 20-25 minutes.