Ingredients:
6 potatoes
1 T. minced onion
1/4 lb. bacon diced
2 T. flour
1 T. prepared mustard
1 cup vinegar
1 cup water
3/4 cup sugar
1 T. salt
1/4 tsp. pepper
Directions:
Cook, peel, and slice potatoes. Fry bacon and remove from skillet. Use 2 T> of the drippings and blend flour and cook one minute. Add the water, mustard, vinegar, sugar, salt, and pepper and stir until smooth. Pour over potatoe salad with bacon and onion. Garnish with hard boiled egg slices and parsley. Serve hot or cold.
Ingredients:
2 cups sifted flour
1 tsp. salt
2 slightly beaten eggs
1 cup milk
Directions: Sift flour and salt together and add eggs and milk. Beat. Place Mixture in a course seine colander and hold over kettle of rapidly boiling salt water. With a wooden spoon, press the batter through colander, cook and stir about five minutes, drain and serve with meat, vegetables, or fruit.
Ingredients:
1 package dry cottage cheese (2 lbs.)
1 tsp. salt
1 tsp. baking soda
1 cup milk
1 1/2 stick margarine
Directions:
Mix soda, salt, and cheese in bowl. Stir often and le mix stand 20 minutes. Put margarine and milk in pot and add cheese mix and cook until smooth. Pour into glasses or a bowl and refrigerate.
Ingredients:
1 recipe pie dough for 1 shell
3 eggs beaten with
1 1/2 cups sugar
2 T. flour
3/4 tsp. cinnamon
4 cups fresh cherries
1 T. butter
Directions:
Mix above and pour into crust. Bake at 375 degrees for 45 minutes.
Directions:
Scrub potatoes. Do not peel. Cut into 1 in. cubes. Break eggs into container, add flour, baking powder, salt, onion and 1/2 cup potatoes. Start blender for this mixture and add remaining potatoes a few at a time. Pour into pancake shapes on hot greased griddle. Cook each side to brown. Serve with applesauce while still hot.
Ingredients:
1 cup persimmon pulp. Persimmons must be previously put through a sieve to remove seeds and coarse pulp.
3/4 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1 1/2 T. butter
1 tsp. soda
1 tsp. baking powder
1 tsp. vanilla
4 cups milk(for pumpkin texture)
Directions:
Mix all ingredients in order and pour into shallow pan and bake about an hour. Serve with cream.
Ingredients and Directions:
Peel ripe yellow cucumbers and cut into halves, the lengthwise. Scrape out seeds, cut again and soak in water overnight. Make syrup of 2 cups cider vinegar, 1 cup water, 1 cup sugar, 1 tsp. pickling spices, and 1/2 tsp. mustard seed. Boil and add cucumbers, then boil three minutes more. Pack into sterile jars, adding 2 tsp. salt to each quart and 1/2 onion. Cover with syrup and seal.
Ingredients:
4 eggs
2 cups cake flour
1 T. butter dissolved in
1 cup hot milk
1 tsp. vanilla
2 cups sugar
2 tsp. baking powder
Directions:
Beat eggs, sugar, and vanilla 10 minutes. Add baking powder and flour that have been sifted together. Add hot milk and butter. Beakes in 2- 9 in. layer pans for 30-35 minutes at 350 degrees.
This recipe was given in 1920 to my aunt, Mrs. Lorena Bestmann, by Mrs. Mayme Pautler, wife of Dr. N. Pautler in Waterloo.
Ingredients:
2 eggs beaten
2 T. sugar
1 tsp. mustard(prepared or dry)
3 T. vinegar
1 T. water
Butter(the size of a walnut)
Directions:
Cook in double boiler over hot water.