Recipes Cookbooks

Health Salad (1950)

Health salad

Submitted by Mrs. Vincent Sapienza, New York (N.Y.)

1 package lemon gelatin
2 c. hot water
1 tsp. sugar
Pinch of salt
1 c. grated cooked pineapple
½ c. grated carrot

Dissolve gelatin in hot water. Stir in 1 teaspoon sugar and a pinch of salt. When partly set, add 1 cup grated pineapple and carrot. Cool and serve on lettuce.

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Jean L. Daniels, Friends, and Relatives

Title: Favorite Family Recipes
Author:
Publisher: Kimberly Publications, Inc.
Place of publication: New York, N.Y.
Date of pub.: 1979

Call no.: enter #

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Kennebunk Cake (1902)

Kennebunk Cake

Submitted by Mrs. W.C. Newell

Two and one-half cups of sugar, one cup of butter, four eggs, one cup of sweet milk, four cups of flour, one teaspoonful of soda, spice and two cups of raisin; two loaves.

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Magical Butternut Squash

Magical Butternut Squash

Boil cut up squash til tender.

Pour a puddle of 100% pure maple syrup into a large bowl.

Mash squash on top of maple syrup and serve.

Simple and delicious….!

–Submitted by Gayle Sweeney

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Mothers’ Buns (1941)

Health salad

Submitted by Mrs. Harry W. Miller

3 c milk
½ cake yeast
½ c sugar
Salt

Set in sponge over night, in the morning add

1 c sugar
1 c butter
Spice and currants to taste
And flour to knead

Raise very light, make into buns, raise and bake.

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Nova Scotia String Beans (1916)

Nova Scotia beans

Submitted by Lillian P. Powers

Break the tender pods into several pieces, and boil them in slightly salted water. To 3 quarts of beans add 1 small onion. When the beans are nearly done, allow the water to boil away, leaving the beans dry, then season with pepper, salt and butter. Stir into the beans 2 potatoes that have been thoroughly mashed, and add 1 cup of hot, thick cream.

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Old Fashioned Election Cake (1941)

Election cake

Submitted by Irene Rice

1 qt. flour
1/2 cake yeast
1 pt. scalded milk
1 t butter
1 egg
1 c raisins
1-1/4 c sugar
2 t cinnamon, nutmeg
½ t soda

Mix all together, as you would wheat bread, make into two loaves, raise again before baking.

To Frost as our Great Grandmothers did: Take white of one egg and put with equal quantity of molasses, stirring well and put on immediately after taking from oven. Use sugar if preferred. (From an OLD cook book)

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Oral Roberts University Women’s Club (Tulsa, Okla.)

Title: The Oral Roberts University Family Cookbook: A Collection of Recipes, Scriptures, and Devotions
Publisher: Oral Roberts University Women’s Club
Place of publication: Tulsa, Okla.
Date of pub.: 1979

Call no.: 0053

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Pressed Chicken (1894)

Pressed chicken

Submitted by Mrs. M.F.S.

Stew slowly two chickens, cook until the meat drops from the bones. When cool enough remove bones, chop fine, boil liquor down to a cupful, add to it butter the size of an egg, one teaspoon of pepper, salt to taste. Pour this over meat, stir well. Place a plate containing a weight over it, let stand over night, when it will be ready to slice.

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Prune Salad (1916)

Prune salad

Submitted by Dora H. Gross

Cook prunes as for sauce. Be sure they do not come to pieces. When cool, remove the seeds and fill with the following mixture: Equal parts of cream cheese and chopped English walnut meats moistened with a little sherry. Serve on lettuce leaves with French dressing.

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