A Mother's Recipes

In 1931, Winifred Wallace married Ted King in Montreal. For her wedding present from her mother, she asked for a copy of her mother's recipe box (a thoughtful request during the Depression, which asked only time not money). She also received a copy of her mother's reference cookbook, the Fannie Farmer Cookbook, which she kept all her life. Ted died in 1936; in 1938 she married Charles Sankey and moved to St. Catharines.

After a lifetime of use, here is what was in the box. None of the original cards remain, as all were later typed out with more precise measurements to replace "butter the size of a walnut" and "to taste". They continued to be adapted to changing ingredients throughout Mom's life, as you can see from the example at right. Credits to sources are noted as they are on the recipe cards, and identified when known.

Grandmother used a teacup whose saucer had been broken as her cup measure. From as early as I can remember, Mom used a standard American 'Pyrex' measuring cup, 237 ml graduated in 8 fl.oz. Tablespoons are supposed to be 1/2 fl.oz. - Mom's was 15.6 ml - 5% larger than official size. American teaspoons are supposed to be 1/3 tablespoon - Mom's was 4.3 ml 15% smaller than official. Pints (pt) in Canada were always Imperial (568 ml) as were quarts (qt, 1136 ml). Temperatures are °F, " is used for inches. Her loaf pans were Pyrex, hence always greased and floured. Her cake tins had a rotating releaser, so didn't have to be.

Canadian flour changed considerably in the years after WW2 when protein content became more important than gluten level for international marketing. It is changing yet again now that Americans are running all major Canadian millers. Adjustments must be expected with modern flour.

Living on a dairy farm, grandmother used her own whole raw milk, which sours naturally on the counter between morning milking and supper baking time. In fact, it soured within 2 days even in an ice frig; recipes were developed specifically to use it up rather than waste it. By 1938 essentially all retail milk was pasteurised at 62C for 30 min in Canada, but still soured naturally during a day at room temperature. Mom used whole Jersey unhomogenized milk from Mason's Dairy, 6% butterfat, and usually poured off half the cream for whipping. Shortly after 1957 the temperature required for milk pasteurization was increased a bit, but by this time almost all Canadian dairies used a temperature of 72C for 16 s and it no longer sours. (Microfiltered milk here often omits the word pasteurised, but it's required to be.) Adding 1 Tbsp lemon juice or vinegar per cup of milk replaces the acidity of sour milk, but not the leavening or taste; home made yoghurt is a better substitute.

Buttermilk to grandmother meant what was left after making butter. Since the Wallaces used a cream separator, it didn't have to be fermented as it was on farms where milk had to sit unrefrigerated for a while to let cream rise to the top, hence probably wasn't acid. Mom's buttermilk from Mason's might have been acidified to assist in butter production, or it might have been the same as grandmother's. Modern Canadian liquid buttermilk is made from liquid milk components and artificially cultured with lactic acid before being pasteurized, hence is more acid than the product grandmother or Mom used. However, dried buttermilk is made in plants that produce butter, thus made from true buttermilk.

Mom's shortening, and that of her mother, was either butter or fat left over from other cooking, notably chicken fat for cookies, bacon fat or lard for baking, and pork fat for frying. Crisco, then a hydrogenated cottonseed oil which was removed from the market in 2002, was held in reserve, as was corn oil which she rarely used. Adjustments must be expected with today's products (and cholesterol concerns).

Baking powder was then "double acting", baking soda with cream of tartar (a fast acting acid) and sodium aluminum phosphate as a slow acting acid (that reacts with soda only when heated during baking). Many cooks disliked the metallic taste of the aluminum and used only baking soda and cream of tartar. That required that cakes have their liquid ingredients mixed in a separate bowl from the dry ingredients - they were combined only when the oven was fully preheated, and immediately put in the oven so the fast rising was effective. Today, most Canadian baking powder uses only baking soda and monocalcium phosphate, a slow acting acid, and this technique is no longer required. The balance of baking soda, cream of tartar and baking powder will need adjustments today.

Most of Mom's flavourings were natural: vanilla extract, almond extract, fresh lemon and orange juice, real rum, sherry and brandy in particular.

Teabisk was a common boxed premix; a cup can be replaced by 1 cup pastry flour, 1 tsp baking powder, 1 tsp sugar, 1/2 tsp salt, 2 Tbsp shortening. An envelope of gelatine contained 1 Tbsp, 7 g. Her cocoa was Fry's, alkali (Dutch) processed.

I thank André Jean of Health Canada and Tom Kane of the Ontario Dairy Council for assistance in tracing the history of milk products.

John Sankey

Syrup | Bread | Cakes | Frostings | Candy | Cookies | Cookie Squares | Desserts - Hot | Desserts - Cold | Desserts - Frozen | Index

Syrup


Lemon Syrup
mix
1 cup sugar
7/8 cup water
boil 3 min
add
juice of two lemons
bottle and chill

Chocolate Syrup
mix
1/2 cup cocoa
1/2 cup sugar
pinch salt
1 cup water
boil 3 min, stirring to a smooth paste
flavour with
1/2 tsp. vanilla extract
bottle and chill

Caramel Sauce
combine
1 cup brown sugar
1 Tbsp cornstarch
pinch salt
stir in gradually
1-1/2 cup boiling water
bring to boil, boil 1 min
set over hot water till needed
at last min, add
1-1/2 Tbsp butter
1/2 tsp vanilla extract

Golden Fruit Sauce
1 cup whipped cream
1/2 cup apricots cut in small pieces
1/4 cup steamed raisins
2 Tbsp candied peel, cut fine
1/2 candied fruit, cut fine

Bread


Banana Bread
cream together
1/3 cup butter
1/2 cup sugar
add
1 well-beaten egg
1/4 cup boiling water
sift together
1-1/2 cup flour
1/4 tsp salt
1 tsp soda
1 tsp baking powder
combine mixtures and add
2 large mashed bananas
1 tsp banana flavour (opt)
bake 50 min at 350°

Sourdough Biscuits (Ellis)
combine
1 cup flour
2 tsp baking powder
1/2 tsp soda
1 tsp salt
grated cheese (opt)
combine with
1/3 cup cooking oil
1 cup sourdough
knead well and roll, let stand 10 min
bake 10-12 min at 425°
feed dough
1 cup milk
1 cup flour
add
1 tsp sugar per week

Muffin Mix (Peterborough)
mix well
2-1/2 cup sugar
4 beaten eggs
1-1/2 cup corn oil
1 Tbsp salt
shake well
1 quart carton of buttermilk
add half to mixture above
toss together
2-1/2 cup whole wheat flour
1-1/2 cup white flour
3 cup bran flakes (cereal)
1/2 cup natural bran
add to mix above
toss
1 cup raisins
1 cup chopped dates
1/2 cup (extra) whole wheat flour
to remaining half carton buttermilk (still in carton), add
8 tsp baking powder
shake gently in carton, add to mix above
put mix in covered container
allow to stand in cool place for 24 hr
(you  can use some right away, but it will taste of soda)
bake about 12 min at 400°
freeze those not required at once
makes six dozen muffins.

Mabel's Bran Muffins
Mabel Pounder was Mom's sister-in-law
mix and beat well
1 cup brown sugar
1/2 cup oil
2 eggs
add and beat
1 cup bran
1 cup flour
1 cup buttermilk
bake 30 min at 350°

Pineapple Carrot Muffins
mix
1 cup brown sugar
2/3 cup oil
2 eggs
sift together
1-1/2 cup plus 2 Tbsp flour
1 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
combine mixes and add
1 cup grated carrots
3/4 cup crushed pineapple with juice
bake 30 min at 350°

Doughnuts (Margaret)
Margaret Coburn was Mom's sister
sift together
3-1/2 cup pastry flour
1-1/2 tsp salt
1 tsp soda
2 tsp cream of tartar
1/2 tsp nutmeg
cut in
1 Tbsp butter
1 cup sugar
combine
1 cup milk
1 tsp vanilla extract
1 beaten egg
gradually add to flour mixture, mix well
roll to 1/4" thick
cut to shape
fry in deep fat 340-375° till golden brown

Waffles
sift together
2-1/2 cup flour
1/2 tsp salt
4 tsp baking powder
1 tsp sugar
beat well
2 egg yolks
add
2 cup milk
1/3 cup melted butter
combine mixes
beat stiff
2 egg whites
fold in

Oat Cakes
4 cup rolled oats
4 cup flour
1-1/3 cup sugar
1 lb lard
2-1/2 tsp salt
1 cup cold water
mix as pastry
roll using extra rolled oats on board
bake in buttered tins 10-15 min at 350°

Hot Cross Buns
combine
1 cup scalded milk
1/4 cup shortening
1/3 cup sugar
3/4 tsp salt
let cool to lukewarm
dissolve
1 envelope dry yeast
1 tsp sugar
in
1/2 cup lukewarm water
add to mix above
add
1 egg slightly beaten
1/2 cup seedless raisins
1/4 tsp allspice
1 tsp cinnamon
slowly stir in, a little at a time
3-1/2 to 4 cup bread flour
place in greased bowl
cover with towel
let rise in warm place about 1-1/2 hr till doubled.
turn dough on board
knead 10 or 12 times
divide into 18-24 balls
pull sides down and tuck under till smooth and round,
place 2" apart on greased baking sheet
brush with egg white if desired
cover with towel
let rise again till doubled (about 45 min)
snip cross in top with scissors
bake 15 min at 425° till golden brown
fill cross with icing of
1 cup icing sugar
4 tsp water
serve warm

Bran Muffins
cream together
1/4 cup shortening
3/4 cup brown sugar
2 eggs
sift together
1-1/2 cup flour
3 tsp baking powder
1 tsp salt
add 1-1/2 cup bran flakes
combine mixes alternately with
1 cup milk
mix only till just blended
bake 25 min at 400°
makes 12-14 muffins

Vera Sherwin's Rolls
(Vera Sherwin lived across the street in St. Catharines for 30 years)
mix
1/2 cup sugar
2 tsp salt
3 Tbsp melted butter
1 egg
add
1 fl. yeast cake dissolved in
1/2 cup lukewarm water
1 tsp sugar
add
2 cup hot water
work in
6 cup bread flour
let rise till doubled (2-3 hr)
roll out, shape, let rise bout 2 hr
bake 15-20 min at 350°
baste crust with melted butter.
topping
1/4 cup butter
3/4 cup brown sugar
1/4 cup corn syrup
3 tsp cream
1 cup chopped nuts

Blueberry Muffins
mix
1 beaten egg
1/4 cup oil
1/2 cup milk
sift together
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
add flour mix to egg mix till just blended
fold in
1 cup blueberries
bake in muffin tins 20-25 min at 400°
1 dozen

Graham Gems
sift together
1 cup white flour
4 Tbsp brown sugar
3/4 tsp salt
4 tsp baking powder
add
1 cup graham flour
1 cup milk
1 egg
4 tsp melted butter
mix lightly
bake in heavy pans 20 min at 425°

Sally Lunns
sift together
2 cup flour
3 Tbsp sugar
2 tsp cream of tartar
1 tsp soda
pinch salt
cut in
3 Tbsp butter
add
1 well beaten egg
1 cup milk
bake at 375-400°

Swiss Oatmeal Bread
combine
1 cup milk, scalded
1/4 cup light brown sugar
1 Tbsp salt
3 Tbsp margarine
mix
1/2 cup lukewarm water
2 tsp sugar
2 pkg dry yeast
add milk mix when lukewarm
add
2 cup uncooked rolled oats
1 cup grated Swiss cheese
2 cup flour
beat thoroughly, add
2 cup flour
knead, let rise till doubled
bake 35-40 min at 375°
makes two loaves

Featherweight Breakfast Cake
melt
4 Tbsp margarine
add and beat
1/2 cup milk
1 egg
sift together
1 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
stir egg mixture into dry mix only long enough to smooth out lumps
put in 8" square pan
sprinkle with
2 Tbsp sugar mixed with
1/2 tsp cinnamon
bake 12-15 min at 375°

Tea Ring
sift together
2-1/2 cup cake flour
2-1/2 tsp baking powder
1 tsp salt
4 Tbsp sugar
cut in
5 Tbsp shortening
combine and add
1 slightly beaten egg
7 Tbsp milk
Stir till all flour is dampened,
turn on floured board,
knead 30 seconds.
roll into oblong, 1/4" thick
brush with melted butter
sprinkle with mixture of
1/3 cup brown sugar
1 tsp cinnamon
1 tsp grated orange rind
1/2 cup chopped nut meats
1/2 cup seedless raisins
roll into cylinder, bring edges together to form a ring
place on ungreased baking sheet
cut 1" slices almost through ring with scissors
turning each slice cut-side out and pointing edges
bake 25 min at 400°
while hot, spread with glaze of
1 cup icing sugar and
2 Tbsp milk

Nut Bread
sift together
3 cup flour
3 Tbsp baking powder
1 cup sugar
1 tsp salt
1 tsp cinnamon
mix
1 well beaten egg
1-1/2 cup milk
2 Tbsp melted shortening
combine mixtures, add
2 cup raisins, nuts and peel
let stand in large loaf pan 30 min
bake about 1 hr at 325°

Carrot Bread
sift together
1-1/2 cup flour
1/2 cup sugar
2-1/4 tsp baking powder
1/2 tsp salt
add
1 cup raisins
mix
1 beaten egg
1/2 cup cold milk
1/4 cup melted butter
1 cup grated raw carrots
combine mixes,
put in loaf pan
work together
1/4 cup brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp butter
sprinkle on top of batter in pan
bake about 45 min at 350°

Date Loaf (Ladies Home Journal)
1 pkg dates, cut fine
1 cup boiling water
1 tsp soda
boil 2 min, cool
cream together
1/4 cup butter
1 cup sugar
1 egg, beaten
sift together
2 cup cake flour
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
combine above and add
1/2 cup chopped nuts
bake in loaf tin 350°

Prize Carrot Loaf
combine in bowl
1 cup sugar
1/2 cup corn oil
2 eggs
1 tsp vanilla extract
1 cup grated carrots
sift together
1-1/2 cup flour
1 tsp soda
1/2 tsp salt
blend into first mix, add
1/2 cup chopped nuts
bake about 50 min in loaf tin at 350°
ice with orange icing if desired

Cranberry Bread
sift together
2 cup flour
2 tsp baking powder
1/2 tsp soda
1 tsp salt
mix in
1 cup sugar
juice of one orange plus
water to make 3/4 cup liquid
1 egg
2 Tbsp cooking oil
combine
2 cup cranberries, cut in half
1 Tbsp grated orange rind
1/2 cup chopped walnuts
fold second mix into batter
spoon into loaf pan
bake about 1 hr at 350°

Applesauce Nut Bread
combine
2 cup flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp soda
1/2 tsp nutmeg
1 cup chopped nuts
combine separately
1 egg
1 cup unsweetened applesauce
1/4 cup oil
Add 2nd mix to 1st, stir till just blended
pour into loaf tin
bake about 50 min at 350°

No-knead Bread
combine
1 cup warm water
2 Tbsp brown sugar
2 Tbsp dry yeast
let stand 5 min, add
1/3 cup honey or molasses
1/3 cup cooking oil
1 Tbsp salt
3 cup warm water (110°)
stir in
8 to 9 cup flour
1 cup powdered milk
divide between 3 well greased juice cans or 4 coffee tins
put cans uncovered in oven at 350°
after 1 min, turn off oven
let rise 1/2 hr
turn on oven again and bake 50-60 min

Spiced Pumpkin Bread (Spice Cook Book)
soften
1 envelope dry yeast
in
1/4 cup warm water
1 tsp sugar
scald
1/2 cup milk
add and let melt
1/4 cup butter
add
1 cup seedless raisins
blend
1/4 cup sugar
3/4 tsp cardamom
1 tsp ground ginger
1 tsp salt
1/2 cup cooked pumpkin
1 large egg
optionally chopped candied ginger
combine mixes and yeast, add
4-1/4 cup flour
blend, knead well
turn into greased bowl
let rise till doubled (approx 50 min)
form into 1 large loaf and 1 small one (or buns)
let rise again (approx 45 min)
bake about 45 min (less for small loaves) or till done, at 350°

Arlene's Date Loaf
cut in pieces
1 lb dates (or less)
sprinkle with
1 tsp soda
pour over
1 cup boiling water
beat
1 egg
add
1 cup brown sugar
1 Tbsp melted butter
1/2 cup chopped nuts
1/2 tsp vanilla extract
pinch salt
combine mixes, add
1 cup white flour
1/2 cup whole wheat (graham) flour
bake in lined loaf pan about 1 hr at 350°

Annadama Bread (Ruth Wildfong)
(Ruth's husband played viola beside Mom in the St. Catharines Symphony for many years)
pour
2 cup boiling water
over
1/2 cup yellow cornmeal
add
3 Tbsp shortening
1/4 cup light molasses
1 tsp salt
cool to lukewarm (105-115°)
to
1/2 cup warm water
add
1 envelope dry yeast
1 tsp sugar
when risen, add to first mixture, add
5 cup bread flour
spread batter in pan
let rise about 1-1/2 hr
sprinkle top with
1 tsp cornmeal
1/4 tsp salt
bake 50-60 min at 375°

Scandinavian Christmas Bread
scald
3/4 cup milk
add
1/4 cup butter
1/2 cup sugar
1 tsp salt
1/2 cup very warm water
cool to lukewarm, add
2 packets dry yeast
add all but 2 Tbsp of
2 eggs, lightly beaten
combine
4-1/2 cup flour (approx)
1/2 tsp cardamom
1/2 cup candied peel
1 tsp grated lemon rind
1/2 cup pitted chopped prunes
add to first mix, knead, roll into ball
let rise till doubled (about 2 hr)
knead again
divide into 2 sections, for each section
divide in three
form each part into a rope
cross ropes star fashion,
coil each end from the outside to the center of the star
put in the center of each coil
1 whole pitted prune
brush stars with reserved egg, mixed with a little milk
let rise till doubled (45 min or more)
bake in moderate oven (350°) not on lowest slide
till well browned (15-25 min)
apt to burn on bottom, watch carefully
freezes well

Honey Pineapple Bread
sift together
3 cup all purpose flour
3 tsp baking powder
3/4 tsp soda
1 tsp salt
1/2 cup sugar
beat well
3 eggs
blend in (to eggs)
1/2 cup honey
1/2 cup vegetable oil
1 ten oz can crushed pineapple
1/3 cup water
1 tsp vanilla extract
combine mixes, fold in
3/4 cup chopped walnuts
bake in loaf pan 1 hr at 350°
then at 325° for 15 min (or till done)

Sesame Whole Wheat Bread
combine
3 envelopes dry yeast
3/4 cup very warm water
1/2 tsp sugar
mix
3 cup lukewarm milk
6 Tbsp butter
1/3 cup brown sugar
1/4 cup molasses
3 Tbsp sesame seed
3 Tbsp cornmeal
combine with yeast, add
2 eggs, beaten
3 cup whole wheat flour
let rise 25 min, add
7-8 cup flour
1 Tbsp salt
let rise as usual
divide into 3 or 4 loaves
brush tops with beaten egg
sprinkle with sesame seeds
bake 35-45 min at 350°

Mock Strudel
make up (as on package)
1-1/2 cup biscuit mix
brush with
melted butter
cover thickly with
2 cup apple, grated
1/4 cup seedless raisins
1/4 cup coconut
1/4 cup nuts, finely ground
1/3 cup citron, finely chopped
1/4 cup sugar (or less)
1/2 tsp cinnamon mixed with
1 Tbsp corn syrup
roll up
bake in loaf pan about 20 min at 425°
serve warm with cream or caramel sauce

Squash or Pumpkin Bread
mix together
3 cup bread flour
2 tsp baking powder
1 tsp salt
1 tsp soda
1 tsp cinnamon
1/4 tsp cloves
blend together
1 cup brown sugar
1-1/2 cup squash
1/2 cup salad oil
2 eggs
add
1/2 cup chopped nuts
combine mixes, stirring as little as possible
batter should be slightly stiff and lumpy
bake in loaf pan about 70 min at 350°
or till loaf pulls away from pan

Zucchini Nut Bread (Doreen)
Doreen Peever was Mom & Dad's day caregiver after 1975
Combine
5 eggs
1 cup oil
1 Tbsp fresh lemon juice
2 tsp vanilla extract
beat till frothy and yellow
in separate bowl, combine
3 cup flour
1-1/2 cup sugar
2 Tbsp cinnamon
2 tsp baking soda
1 tsp salt
to 2nd mix add
2-1/3 cup grated zucchini (1/4 lb)
1/2 cup chopped walnuts
1/2 cup dark raisins
fold into mix 1
beat till smooth
divide batter between 2 loaf pans
bake approx 1 hr at 325°
meanwhile, mix together
1 egg
1/4 cup milk
when bread is done, brush egg mixture over hot loaves
return to oven for 5 min

Banana Nut Bread (Doreen)
sift into bowl
2 cup flour
1-1/2 tsp baking powder
1/2 tsp soda
place in blender
2 eggs
1/2 cup soft shortening
1-1/2 Tbsp sour milk
1 tsp lemon juice
3 large bananas, sliced
1 cup sugar
1/4 tsp salt
blend till smooth
add and blend 15 seconds longer
1 cup nuts (or raisins)
pour over dry ingredients, stir lightly together
bake in loaf pan 45 min at 350° or till done

Cakes


Layer Cake (Mother)
cream together
1 cup sugar
1 Tbsp butter
add
2 eggs
beat well
sift together
1-1/2 cup flour
1 tsp soda
2 tsp cream of tartar
add to first mixture alternately with
1/2 cup sweet milk
bake in two tins at 350°

Orange Cake (Mother)
cream together
1/2 cup butter
1 cup sugar
add
1 whole egg
2 egg yolks
1/2 cup cold water
1 orange, juice and pulp
sift together
2 cup flour
1 tsp soda
2 tsp cream of tartar
combine, bake in large tin at 350°
for icing, beat
2 egg whites
with
2/3 cup sugar
grated rind of orange

Gingerbread (Mother)
cream together
1/3 cup butter
1/2 cup sugar
mix well with
1 egg, unbeaten
add
1/2 cup molasses
1/2 cup sour milk
sift together
1-1/2 cup flour
1 tsp soda
2 tsp ginger
combine mixtures
bake in 8" square tin at 325°

Applesauce Cake (Mother)
cream together
1 cup sugar
1/2 cup shortening
add
1 cup thick applesauce
1 cup raisins
sift together
1-3/4 cup flour
1/3 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
add to first mix, add
1 tsp soda
dissolved in
1 Tbsp warm water
bake in 8" cake pan at 375°

White Fruit Cake (Myrtle)
Myrtle Wallace was Mom's sister-in-law
cream well
1/2 cup butter
add slowly
1 cup sugar
beat and add
2 eggs
sift together
2 cup flour
2 tsp baking powder
cut fine
1 cup raisins
1/2 cup walnuts
2 oz citron peel
combine mixtures with
1/2 cup milk
flavour with
1 tsp almond extract
bake in loaf tins slowly, 325°

Best Ever Cake (Roth)
mix and pour into 9x12 pan
2 cup flour
2 cup sugar
2 tsp baking soda
2 eggs
1 cup chopped walnuts
1 tsp vanilla extract
1 18 oz can crushed pineapple (juice and all)
bake 40-45 min at 350°
let sit one or two days

Nut Torte Cake
beat till thick & yellow
5 egg yolks
1 cup sugar
sift together 3 times
1 cup cake flour
1 tsp baking powder
1/2 tsp salt
combine mixes alternately with
5 Tbsp cold coffee
1 tsp vanilla extract
beat very stiff
5 egg whites
fold into batter, lastly folding in
1 cup ground walnuts
bake in 2 ungreased layer pans
20-30 min at 350°
cool layers hanging upside down
slice each in half to make 4 layers total
spread each layer with
raspberry jam
whipped sweetened cream
pile layers, ice top & sides with
whipped cream
sprinkle with
Brazil nuts, thinly sliced
store in refrigerator

Ann Adam's Dark Fruit Cake (1954)
sift together
4-1/2 cup pastry flour
4-1/2 tsp cinnamon
3/4 tsp ginger
3/4 tsp mace
1/3 tsp cloves
1-1/2 tsp salt
cream together
1 cup butter
7/8 cup shortening
2-1/4 cup brown sugar
beat and add
12 eggs
combine mixes alternately with
1/2 cup brandy
1/3 cup strong coffee
mix
6 cup seedless raisins, washed and dried
3 cup seeded raisins, washed and dried
2-1/4 cup slivered peel
1-1/2 cup chopped dates
1-1/2 cup quartered candied or maraschino cherries
3/4 cup blanched chopped almonds
combine fruit mix with flour mix, mixing well
bake in two deep 8" pans lined with
heavy greased brown paper
2-1/2 to 3 hr at 350°

Dark Fruit Cake
cream together
1/2 cup butter
3/4 cup brown sugar
add
2 eggs, beaten
1/2 cup molasses
sift together
2 cup flour
1/2 tsp soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp mace
1/2 tsp allspice
1/4 tsp cloves
prepare
3/4 cup cut up seeded raisins
3/4 cup currants
1/2 cup citron cut fine
dredge with some of the flour mix
combine mixtures alternately with
1/4 cup black coffee
1/4 cup wine
mix in fruit
bake in deep loaf tins 1-1/4 hr at 325°
or till tester comes out clean
optionally, add to taste
chopped nuts,
halved candied cherries and/or
candied pineapple cut in fine strips

Devil's Food Cake (The Standard)
The Standard is the St.Catharines newspaper
sift together
2 cup flour
1/2 cup cocoa
1 tsp salt
1 tsp baking powder
1 tsp soda
cream together
3/4 cup soft shortening
1-1/2 cup sugar
beat in
2 eggs
combine mixes alternately with
1/2 cup sour milk
1 tsp vanilla extract
1/2 cup boiling water
bake about 35 min at 350° (layers)
Ice with butter icing (coffee or chocolate)
or 7-minute icing

Marble Pound Cake
melt in double boiler
2 squares unsweetened chocolate
add
3 Tbsp hot water
2 Tbsp sugar
1/4 tsp soda
cool
cream together
1 cup butter
2 cup sugar
add and beat well
5 eggs
sift together
3-1/2 cup all purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
combine butter and flour mixes with
3/4 cup milk
1 tsp vanilla extract
divide into two bowls
to one add chocolate mix
to the other add
2 tsp grated lemon rind
spoon mixes alternately into two loaf pans
draw knife twice through batter to give marbled effect
bake about 1 hr at 350°
keeps well if tightly wrapped
cut in thin slices to serve

Raisin & Date Cake
combine in saucepan
1-1/2 cup seedless raisins
1-1/2 cup cut up dates
2 cup sugar
2 cup boiling water
1/3 cup shortening
simmer 20 min, cool
beat in 4 eggs
combine
3 cup flour
1 tsp soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup chopped nuts
combine mixes
bake in 2 loaf pans about 1-1/4 hr at 325°
cool and wrap. freezes well.

Maraschino Coconut Chiffon Cake
sift together
1 cup plus 2 Tbsp cake flour
1-1/2 tsp baking powder
1/2 tsp salt
3/4 cup fine sugar
stir in
1/4 cup finely cut coconut
make well in mix and pour in
1/4 cup cooking oil
2 egg yolks
3 Tbsp water
3 Tbsp maraschino cherry syrup
1/2 tsp vanilla extract
2 Tbsp chopped cherries (drained)
blend mixes
beat till foamy
3-4 egg whites
sprinkle over them
1/4 tsp cream of tartar
beat till very stiff
fold first mix into whites a little at a time till just blended
turn into angel cake tin (ungreased)
bake 55-60 min at 325°
invert and cool hanging

Standard Butter Cake (E.W.)
cream together
1/3 cup butter
7/8 cup sugar
beat and add
2 eggs
sift together
1-1/2 cup pastry flour
1/4 tsp salt
2 tsp baking powder
add flour mix to butter mix alternately with
1/2 cup milk
1/2 tsp vanilla extract
bake 45-60 min at 350°

Mrs. Blunt's Hot Milk Cake
beat well
2 eggs
add gradually and beat
1 cup sugar
stir in gradually
1 cup flour
1 tsp baking powder
1/8 tsp salt
bring to a boil
1/2 cup milk
add
1 tsp butter
when butter is melted, combine mixes
bake in loaf pan about 40 min at 350°
do not open oven door

Springtime Chiffon Cake
sift together
2-1/4 cup cake flour
1-1/2 cup sugar
3 tsp baking powder
1 tsp salt
mix
1/2 cup cooking oil
7 unbeaten egg yolks
3/4 cup cold water
1 tsp lemon juice
1 Tbsp grated lemon rind
combine both mixes
beat
7 egg whites
1/2 tsp cream of tartar
fold into mix
bake in tube pan 55 min at 325°
increase to 350°, bake 10-15 min more

Maple Upside-down Cake
melt in cake pan
1/4 cup butter
spread with
1 cup shaved maple sugar
1/3 cup chopped walnuts
beat till thick
2 egg yolks
beat in well
2/3 cup sugar
add slowly
4 Tbsp hot water
beat stiff
2 egg whites
sift and add to egg whites
2/3 cup pastry flour
3/4 tsp baking powder
1/4 tsp salt
combine mixtures with
1/3 tsp vanilla extract
bake at 300°

Orange Upside-down Cake
cut slivers of peel from
1 orange
add
1/2 cup sugar
1/2 cup water
cook about 8 min
arrange in bottom of buttered pan
membrane-free sections of orange & lemon
grate over them
peel of orange & lemon
pour on orange syrup
sprinkle with
1/2 cup sugar
pour over this
any white cake batter
bake
serve with whipped cream

Apple Gingerbread
make syrup of
1/2 cup sugar
1/2 cup water
cook in syrup till slightly soft
quartered tart apples
arrange apple section in buttered cake pan
pour over them
gingerbread mixture above
bake as usual
serve warm with cream

Gingerbread Pear Pudding
place in layer in baking dish
pears
boil
1/4 cup butter
1/2 cup brown sugar
till like thin candy mixture
pour over pears, cover with
gingerbread mixture above
bake at 325° till gingerbread is done

Orange Cheese Cake with Apricots
crust:
1-1/2 cup graham cracker crumbs
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup softened butter
press into well buttered 9" pie plate
bake 10 min at 350°
filling:
beat till fluffy
8 oz cream cheese
gradually add
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp orange flavouring
press into pie shell
chill 3 hr
arrange on top
1  large can drained apricots
glaze:
combine
1/2 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
1/2 cup apricot juice
1/2 cup orange juice
mix well, cook till thick and shiny
cover apricots with glaze
chill 1 hr

Chocolate Cake
cream together
1/2 cup butter
1 cup brown sugar
sift together
1-1/2 cup flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp soda
add to butter mixture
2 egg yolks
beat well
dissolve
1/3 cup cocoa
in
1/3 cup hot water
add to butter mixture
add flour mixture alternately with
1/2 cup sour milk
1/2 tsp vanilla extract
beat stiff
2 egg whites
fold in
bake at 350°

Chocolate Cake (J.A.Brown)
sift together
1-3/4 cup flour
2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
6 Tbsp cocoa
1/2 tsp cinnamon
cream together
1/3 cup shortening
3/4 cup fine sugar
add
1/4 cup corn syrup
2 eggs, well beaten
combine mixtures alternately with
1 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
very thin mix, do not alter
bake in 8" cake time about 1 hr at 325°

Chocolate Fudge Cake
cook in double boiler
3 oz unsweetened chocolate
1/3 cup sugar
1/3 cup water
stir till blended, cool
cream together
2/3 cup shortening
1-1/4 cup fine sugar
add
2 eggs
1 tsp vanilla extract
chocolate mixture
sift together
1-1/2 cup all purpose flour (1-2/3 pastry)
2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
add to first mix alternately with
2/3 cup milk
beat well (2 min with mixer)
cook in 8" pan about 1 hr at 325°
ice with Golden Frosting

Chocolate Chiffon Cake
dissolve
1/2 cup cocoa
in
3/4 cup boiling water
sift together
1-3/4 cup cake flour
1-3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
add to dry mix
1/2 cup cooking oil
6 egg yolks
1 tsp vanilla extract
cocoa mixture
beat stiff
6 egg whites
1/2 tsp cream of tartar
fold into batter
bake in tube pan about 70 min at 325°

War Cake (Ruth Allan)
Ruth was a neighbour for many years
boil together for 5 min
1 lb brown sugar
2 cup water
1 pkg raisins
1 tsp cloves
1 tsp cinnamon
1 tsp salt
2 heaping Tbsp lard
sift together
3 cup flour
1 tsp soda
combine mixes
bake 45 min (or more) in moderate oven
store 1 week before using

Sunmaid Applesauce Cake
Sunmaid brand raisins were the most common then
cream together
1/2 cup shortening
3/4 cup sugar
1 egg
1 cup thick applesauce
sift together
2 cup cake flour
1 tsp salt
1 tsp soda
1 tsp baking powder
combine mixes, beat in
1 tsp grated orange peel
1 cup seedless raisins
3/4 cup chopped nuts
bake about 1 hr at 350°
cool in pan
brown sugar, penuche or orange icing suggested

Raisin Pecan Cake
simmer 15 min
1 cup seedless raisins
1 cup water
cream together
1/2 cup butter
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup raisin liquid
sift together
2 cup pastry flour
2-1/2 tsp baking powder
1/4 tsp soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp allspice
combine mixes
fold in raisins and
1/2 cup pecans
bake in 8" pan about 45 min at 350°
frost with Cinnamon Butter Icing

Rhubarb Upside-down Cake
spread in large cake pan
3 cup rhubarb, diced
sprinkle with
1-1/2 cup miniature marshmallows
3/4 cup sugar
cream together
1/2 cup soft butter (or oil)
1 cup sugar
2 eggs, beaten well
sift together
1-3/4 cup flour
3 tsp baking powder
1/2 tsp salt
add to creamed mixture with
1/4 cup milk
1 tsp vanilla extract
mix will be thick, drop by teaspoons over
rhubarb and spread
bake about 1 hr at 350°
serve warm with cream

Tomato Soup Cake
cream together
1/4 cup shortening (not oil)
7/8 cup sugar
2 eggs, well beaten
sift together
1-1/2 cup pastry flour
1/4 tsp soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
add flour to first mixture alternately with
2/3 cup tomato soup (probably concentrate)
3/4 cup floured raisins
bake about 45 min at 350°

Apple Cake
cream together
2/3 square margarine
3/4 cup sugar
grated rind of
1 lemon
beat in
2 large eggs
combine
1-1/8 cup flour
1 tsp baking powder
1/2 tsp salt
add to first mix with
4 Tbsp milk
beat well, spread in layer tin
peel, core and slice
2 tart apples
place apple slices overlapping around dough
sprinkle with
1-1/2 Tbsp sugar
bake 15 min at 400°
reduce heat to 350°, bake 30 min more
heat and pour over cake
1/2 jar tart jelly (currant)

Mrs. Monson's Date Cake
pour
1 cup boiling water
over
1 cup chopped dates
let stand
cream together
1/4 cup butter
1 cup sugar
1 egg, beaten
sift together
1-1/2 cup flour
1 tsp baking powder, heaping
1/4 tsp salt
1 tsp soda
combine mixes, add
1 tsp vanilla extract
1/2 cup chopped walnuts (opt)
bake about 45 min at 350°
add Coconut Topping
return to oven for 10 min

Spice Cake
sift together
2-1/2 cup cake flour
1 tsp baking powder
3/4 tsp baking soda
1 tsp salt
3/4 tsp cloves
3/4 tsp cinnamon
pinch black pepper
cream together
3/4 cup shortening
3/4 cup brown sugar
1 cup white sugar
add
3 eggs
1 tsp vanilla extract
combine mixes alternately with
1 cup sour milk or buttermilk
bake 40 min at 350°
add Coconut Topping
return to oven for 10 min

German Apple Cake
base:
cream together
1/2 cup margarine
1/2 cup brown sugar
1/2 tsp vanilla extract
blend in
1-1/2 cup pastry flour
spread in 9" pan
bake 5 min at 375°, cool
cake:
sift together
2-1/2 cup cake flour
3 tsp baking powder
1 tsp salt
1 cup sugar
add
1/2 cup corn oil
1/2 cup milk
stir till blended, add
1/2 cup milk
2 eggs
1 tsp vanilla extract
beat well, spread over base
pare and core 4 or 5 apples, cut in eighths
press sharp edges of apples into cake dough in rows
sprinkle lightly with
brown sugar
cinnamon
bake about 1/2 hr at 375°
till golden brown and cake is firm
do not have slide too near the bottom of oven

Pineapple Upside-down Cake (Hazel Lyne)
press into 9" square pan
2 Tbsp butter
1/2 cup brown sugar
lay on top
5-6 pineapple slices
cherries
cake:
cream
2 Tbsp butter
1/2 cup hot milk
2 eggs
1 cup sugar
1 tsp vanilla extract
sift together
1 cup flour
1/4 tsp salt
1-1/2 tsp baking powder
combine mixes
pour over pineapple
bake 30 min at 350°

Apple Cake (D.Sharp)
mix together
3 cup sliced apples
1 tsp cinnamon
1/4 cup sugar
mix together
1 cup oil
3 eggs
1 tsp vanilla extract
1-1/4 cup sugar
1 tsp salt
sift together
2 cup flour
1/2 tsp baking powder
1 tsp baking soda
combine 2nd & 3rd mixes
add apple mixture
bake 40-45 min at 350°

Graham Cracker Cake (M.Botchett)
Mrs. Botchett was Doreen Peever's mother
cream together
1/2 cup soft butter
1 cup sugar
1/2 tsp almond extract
2 egg yolks, well beaten
sift together
1 cup flour
2 tsp baking powder
1/2 tsp salt
add alternately to butter mix with
1 cup milk
18 graham crackers rolled fine
beat stiff and fold in
2 egg whites
bake in layer cake pans 25 min at 350°
when cold, ice with butter icing tossed with
almonds , toasted light brown and chopped fine
or, if you are going to use it right away,
use whipped cream and garnish with
cherries, cut up finely

Lemon Sponge Cake (M.Botchett)
beat till thick and creamy
6 egg yolks
1/2 cup sugar
beat till stiff
6 egg whites
add gradually 1/2 cup sugar
fold yolks into whites
sift together 3 times
1 cup flour
1/4 tsp salt
add flour eggs a little at a time and
folding in very well
add, folding in well
1 Tbsp lemon juice
grated rind of half a lemon
bake in ungreased square or tube pan
40 min at 300°
hang cake upside down till cold
ice with butter icing, toss with
crushed walnuts
or slice and fill with
crushed strawberries and
whipped cream

Banana Cake (Doreen)
sift together
2-1/2 cup cake flour
1-1/2 tsp baking powder
1 tsp baking soda
place in blender
2 eggs
3/4 cup shortening
4 medium bananas, sliced
1-1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
blend till smooth, pour over flour mix
mix till just smooth
bake in three 8" layer cake pans
20 min at 350°
slit layers in half, fill and frost with
1 large jar puréed apricots for babies
folded into
1 cup whipping cream, whipped stiff

Divine Chocolate Cake (Jude Schaefer)
mix together
1 pkg devil's food cake mix
1 pkg instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup salad oil
1/2 cup warm water
add
12 oz pkg chocolate chips
bake in bundt pan 50-60 min at 350°

Frostings


Lemon Pie Filling Frosting
prepare as on package but reducing liquid by 1/2 cup
1 pkg (4-1/4 oz) lemon pie filling
add
1 tsp lemon rind
reserve 1 cup, divide rest between layers
whip
1/2 pint whipping cream
add, gradually
1/4 cup sugar
add to reserved cup of filling, beat well
chill after spreading

Golden Frosting
to double boiler add
1 unbeaten egg white
1 cup dark brown sugar
1/4 cup water
cook, beating all the time with beater, till
frosting stands in peaks, add
1 tsp vanilla extract
beat again
swirl over cold cake
smother with chopped pecans

Cinnamon Butter Icing
cream together
1/4 cup butter
2 cup icing sugar
1/2 tsp cinnamon pinch salt
add
2 Tbsp hot cream
1/2 tsp vanilla extract

Coconut Topping
combine
1/2 cup coconut
5 Tbsp brown sugar
3 Tbsp butter
2 Tbsp cream
boil for 3 min
pour over hot cake
return to oven for 10 min

7-Minute Icing
combine in double boiler
1 unbeaten egg white
1/4 cup sugar
1/8 tsp cream of tartar
pinch salt
3 Tbsp cold water
over rapidly boiling water
beat till icing stands in peaks
spread
variations:
use brown sugar
use coffee instead of water
use orange juice instead of water
add grated orange rind

Almond Paste
blanch and dry
1 lb almonds
grind finely
mix with
2 lb icing sugar
2 eggs, beaten
1 tsp orange flower essence
1 tsp almond extract
knead with hands for 5 min
store covered in refrigerator
brush cake lightly with egg white
roll paste to fit cake 1/4" to 1/2" thick
press over cake
allow to harden

Coconut Boiled Icing
melt in saucepan
1 tsp butter
add
1-1/2 cup sugar
1/2 cup milk
boil to soft ball (238°), add
1/2 cup coconut
1/2 tsp vanilla extract
beat till right consistency to spread
if mixture gets hard before it's cool, add
few drops cream
if it gets too cool, reheat

Lemon Icing
combine
juice of 1 lemon
1/4 cup sugar
pour over hot cake
let stand till absorbed

Praline Icing
combine
1/3 cup brown sugar
1 Tbsp cake flour
3 Tbsp melted butter
1 Tbsp water
1/3 cup finely chopped nuts
spread on hot cake
return to oven for 5 min

Butter Cream Frosting
combine in saucepan
1 cup sugar
1/8 tsp cream of tartar
pinch salt
1/4 cup water
cook to soft ball (240°)
beat till stiff but not dry
2 egg whites
add syrup slowly, beating well
add
1 tsp vanilla extract
cream well
2/3 cup butter
add first mix to butter a little at a time, beating well
spread
variations:
1: sprinkle frosted cake with chopped nuts, coconut, or crushed peanut brittle
2: add 3 oz unsweetened chocolate, melted & cooled
3: omit vanilla, add 1 tsp orange rind and 1/4 cup orange juice
4: add 1/2 cup strawberry preserves
5: add 1 Tbsp instant coffee
6: add 1/2 cup thick butterscotch sauce
7: add 1/4 cup chopped maraschino cherries & 2 tsp cherry juice
8: add 1/2 cup pineapple jam
9: add 2 oz unsweetened chocolate melted & cooled and 2 tsp instant coffee

Brown Sugar Icing (W.)
melt in saucepan
2 Tbsp butter
1/2 cup brown sugar
stir till well browned
thin with a little hot water or coffee
cool slightly, add till icing is at spreading consistency
icing sugar
add if desired
nuts or coconut
good with any spice cake

Apple Icing
mix together
1 egg white, beaten stiff
1/2 cup sugar
2 large apples, grated

Mocha Icing
cream together
1/2 cup butter
3 Tbsp cocoa
3 Cup icing sugar
moisten with
1/4 cup strong coffee
beat well

Banana Frosting
mix together
1/2 cup mashed bananas
1/2 tsp lemon juice
cream together
1/4 cup butter
1 cup icing sugar
combine mixes, add
2 cup or more icing sugar

Brown Sugar Icing (Ellis)
boil for 2 min
1 cup brown sugar
1 Tbsp butter
1/4 cup cream
when cool add
a few drops vanilla extract
beat in enough icing sugar to spread

Meringue Icing
beat stiff
2 egg whites
2 Tbsp sugar
bake on pudding 10 min at 300°

Candy


Maple Marshmallow Fudge
combine in saucepan
2 cup maple syrup
3/4 cup milk
butter size of egg
boil till mix forms soft ball in water
pour in pan lined with cut up marshmallows

Peanut Fudge
combine in saucepan
2 cup brown sugar
2 big Tbsp peanut butter
1/4 cup milk
butter size of walnut
boil slowly to 238°
cool, beat well
add peanuts if desired

Dolly's Delight (Maple Divinity)
combine in saucepan
2 cup white sugar
1/2 cup maple syrup
1/2 cup water
boil till hard ball
pour over
2 egg whites, beaten stiff
beat till slightly thickened, add
1/2 cup chopped dates
1/2 cup coarsely chopped nuts
drop by spoonfuls on waxed paper, or
spread 1/2" deep in 2 buttered layer cake tins, cut in squares while warm
cool, then at once pack in tin to avoid drying

Maple Syrup
boil maple sap to 220°

Maple Sugar
boil maple syrup to 244°

Chocolate Cones
combine
1 cup peanut butter
1 cup chopped walnuts
1 cup chopped dates
1 cup icing sugar
shape into cones
melt in double boiler
4 oz semisweet chocolate
2 tsp paraffin (opt)
dip cones in chocolate
cool on rack

Cocoa Fudge
blend in saucepan
2 cup fine white sugar
1/2 cup icing sugar
4 Tbsp cocoa
pinch salt
1/2 cup milk
3 Tbsp butter
boil till it forms firm ball in cold water, add
1 tsp vanilla extract
raisins, nuts or coconut
beat till it begins to stiffen
pour into buttered pan

Brown Sugar Fudge
blend in saucepan
3 cup brown sugar
1 Tbsp flour or cornstarch
pinch cream of tartar
1/2 cup sweet milk
boil till it forms soft ball (238°), add
2 Tbsp; butter
1 tsp vanilla extract
cool then beat till it begins to set
pour into buttered pan, cool, cut in squares
variations:
add chopped nuts, chopped candied cherries, coconut or raisins

Cookies


Drop Cookies (Mother)
cream together
1/2 cup butter
1 cup sugar
1 egg
add
2/3 cup milk
sift together
2-1/2 cup flour
1 tsp soda
2 tsp cream of tartar
combine mixes, flavour with
1 tsp lemon
drop with teaspoon on buttered sheet, put in center
raisin, nut or cherry
sprinkle with sugar
bake till light brown at 400°

Littleton Cookies (Mother)
cream together
1 cup butter
1-1/2 cup sugar
add
3 eggs, well beaten
1 tsp soda
dissolved in
1-1/2 Tbsp hot water
sift together
2 cup flour
1/2 tsp salt
1 tsp cinnamon
combine mixes with
1 cup chopped walnuts
1 cup chopped raisins dredged with 1/4 cup flour
drop by teaspoons on cookie sheet 1" apart
bake at 375°

Christmas Cookies
cream together
1 cup butter
3/4 cup sugar
2 egg yolks
beat well, sift in
2-1/2 cup flour
1/2 tsp salt
add
1/2 tsp vanilla extract
chill, roll or form in balls, dip in
egg whites
roll in
1 cup slivered almonds
top with cherry
bake 20-25 min at 325°

Soft Molasses Cookie
sift together
2-1/4 cup flour
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp salt
dissolve
2 tsp soda
in
2 Tbsp water
beat in mixer
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 egg
add flour mix
stir in soda mix
drop by teaspoons on greased sheet, top with
raisins or nuts
bake 8-10 min at 400°

Coconut Meringues
beat till stiff (not dry)
1/2 cup egg whites (4)
1/4 tsp salt
add very gradually
1 cup fine sugar
1/2 tsp vanilla extract
beat till stiff then fold in
1 can moist coconut
drop from teaspoon on well greased sheet, sprinkle with
candied fruit cut in pieces
bake about 45 min at 250-275°
should be very light coloured

Whole Wheat Refrigerator Cookies
cream together
1 cup margarine
1-1/2 cup sugar
add
2 eggs
1 cup wheat germ
1 Tbsp vanilla extract
combine
1 cup whole wheat flour
1 cup soy flour
1/2 cup powdered milk
2 tsp baking powder
1/2 tsp salt
add to 1st mix, stir very little
form into roll, slice, bake
variations:
add raisins or nuts
sprinkle with brown sugar and 1 tsp cinnamon
add 1-1/2 tsp ginger or
1/2 tsp each cinnamon & allspice

Refrigerator Cookies
cream together
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 beaten egg
1/2 tsp vanilla extract
sift together
2 cup pastry flour
1/2 tsp soda
1/4 tsp salt
combine mixes and stir in
1/2 cup broken nuts, or
1/2 cup raisins, or
1/2 cup coconut
form in rolls, chill, slice
bake at 400°

Peanut Butter Cookies
cream together
1 cup shortening
1 cup brown sugar
1 cup white sugar
1 cup peanut butter or nut crush
beat separately and add
2 eggs
mix well
sift together
2-1/2 cup flour
1 tsp salt
2 tsp soda
combine mixes
roll in balls size of walnut
top with peanuts
bake at 400°

Spiced Oatmeal Cookies
1/2 cup shortening
1-1/4 cup brown sugar
1 egg, unbeaten
1-1/4 cup rolled oats
1-3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp mace
bake 10 min at 375°

Hermits
beat together
3/4 cup margarine
1-1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
4 Tbsp milk
stir in
1 cup chopped raisins
1 cup chopped nuts
1 cup chopped dates
sift together
2 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
combine mixes, add milk if desired
drop by teaspoons on greased sheet
bake 15-18 min at 350°

Sugar Cookies (St.CCI&VS Home Economics Class)
cream together
1/3 cup shortening
1/3 cup sugar
add unbeaten
1 egg
1/2 tsp vanilla extract
sift together
1 cup pastry flour
1/4 tsp salt
1 tsp baking powder
combine mixes well, chill
roll in balls, press with fork
bake at 375°

Chocolate Brownie Cookies
mix together
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted
2 cup sugar
blend in
4 eggs, slightly beaten
2 tsp vanilla extract
sift together and add
2 cup flour
1/2 tsp salt
2 tsp baking powder
should be a light batter
drop by teaspoons on greased cookie sheet, do not flatten
top with
whole nuts, shopped nuts or raisins
bake about 10 min at 350°
variations:
1. add chopped nuts to batter
2. chill, roll into balls, roll in cocoa, chopped nuts, icing sugar or coconut
3. ice with butter icing - chocolate, vanilla or orange

Crisp Chocolate Ripples
cream together
1/3 cup shortening
3/4 cup white sugar
add and beat well
1 egg
1/2 tsp vanilla extract
blend and add
1 cup flour
4 Tbsp cocoa
1 tsp baking powder
1/4 tsp salt
combine with
2-1/2 Tbsp milk
1/4 cup chopped nuts
chill, form into 1" balls, roll in icing sugar
place on greased sheet, flatten with fork
bake 18-20 min at 375°
about 36 cookies

Spice Drop Cookies
cream together
1 cup shortening (not oil)
2 cup brown sugar
beat in
4 eggs
sift together
2-1/2 cup flour
1 tsp soda
2 tsp cinnamon
combine mixes, add
2 cup chopped dates or raisins
1 cup chopped nuts
drop by teaspoons on buttered sheet
bake at 400°

Ginger Snappers (Grace - Mom's daughter)
cream together
2 cup sugar
1-1/2 cup shortening
add and beat
2 cup brown sugar
2 eggs
1/2 cup molasses
mix in
4 cup flour
3 tsp cinnamon
3 tsp cloves
3 tsp ginger
4 tsp baking soda
form into balls
bake about 13 min at 350°
makes 14 dozen

Health Cookies (Janet - Mom's daughter)
cream together
1 cup margarine
1-1/2 cup brown sugar
add
2 eggs
1 cup wheat germ
1 tsp vanilla extract
combine and add
1 cup whole wheat flour
1 cup soy flour
1/2 cup powdered milk
2 tsp baking powder
1/2 tsp salt
stir very little, form in roll, chill, slice
bake at 375°
variations:
add raisins, nuts,
sprinkle with cinnamon sugar,
add 1-1/2 tsp ginger or allspice

Merry Meringues
beat till foamy
2 egg whites
add
1/4 tsp salt
1/2 cup sugar
beat till stiff, fold in
1/2 tsp vanilla extract
1 cup chopped dates or candied cherries
1 cup chopped nuts
drop by teaspoons on greased cookie sheet
bake till crisp 25-30 min at 250°
turn off heat, leave in oven to cool
makes about 4 dozen

No-Bake Cookies (Mabel Thompson)
combine in saucepan
1/2 cup milk
1/2 cup shortening
2 cup sugar
bring to full boil, add
3 cup oatmeal
1 cup raisins
6 Tbsp cocoa
1 tsp vanilla extract
drop by teaspoons on waxed paper and chill
1 pkg Jello (any flavour) may be added instead of cocoa

Gingersnaps (Mrs. McKerlie)
beat
1 egg
add
3/4 cup molasses
3/4 cup brown sugar
1 tsp baking soda
let rise for 30 min, stir often, add
1 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1 tsp salt
mix stiff with
flour
bake in greased pan

Oatmeal Cookies
blend
2 cup oatmeal
2 cup flour
1 cup sugar
cut in
1 cup shortening
1 tsp salt
1/2 tsp soda
1/2 tsp baking powder
blend and add to above
1/2 cup sweet milk
1 beaten egg
roll thin
bake till lightly browned at 400°

Chocolate Chip Cookies
cream together
1 cup butter
1 cup brown sugar
1 cup white sugar
beat and add
4 eggs
sift together
3 cup flour
1 tsp salt
2 tsp baking powder
combine mixes with
1/3 cup milk
1/2 tsp vanilla extract
add
1 pkg chocolate chips (semisweet, 2 cup)
1/2 cup chopped nuts (optional)
drop by teaspoons on greased pan
bake at 400° till lightly browned

Honey Carrot Cookies
combine
1 cup liquid honey
1/3 cup soft butter
2 eggs
beat well
sift together
2 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp soda
combine mixes, add
3 cup rolled oats
1 cup grated carrots
1 cup seedless raisins
1 cup chopped walnuts
drop by teaspoons on greased cookie sheet
bake on middle slide

Molasses Pecan Cookies
cream together
1/2 cup butter
3/4 cup sugar
beat in
1 egg
add
1/3 cup molasses
sift together
1-1/2 cup flour
1/2 tsp salt
3/4 tsp soda
combine and add
3/4 cup chopped pecans
if desired, make hollow in center and fill with
Date Filling

Date Filling
boil together till thick
1-1/2 cup cut up dates
1/2 cup orange marmalade
1/4 cup water
optionally, mix
1/4 cup orange juice
1 Tbsp cornstarch
stir into date mixture

Baker's Anniversary Cookies
(Baker's brand, founded in 1780, was the most common chocolate then)
1-3/4 cup pastry flour
cut in
3/4 cup butter
add
1/4 tsp salt
1/2 cup icing sugar
3/4 cup pecan pieces
1 pkg chocolate chips
3/4 tsp rum
2 tsp cold water
mix well, roll into small balls
bake on greased baking sheet about 23 min at 325°
while cookies are warm, roll in
icing sugar
store in tight container

Maori Kisses (Homemaker Magazine)
cream together
4 heaping Tbsp butter
8 Tbsp sugar
beat in
2 eggs
4 Tbsp milk
mix together
2 cup flour
2 Tbsp baking powder
4 Tbsp cocoa
2 cup chopped dates
1 cup chopped walnuts
combine mixes, drop by teaspoons on ungreased tray
bake 10-15 min at 350°
let ripen one day
makes 8 dozen

Cookie Squares


Walnut Butterscotch Squares (Ellis)
melt in large saucepan
1/2 cup butter
2 cup brown sugar
blend and stir in
1-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
beat and add
2 eggs
1/2 tsp vanilla extract
1 cup broken walnuts
spread in greased floured pan 8"x13"
bake 20-26 min at 350°
don't overcook
ice with Brown Sugar Icing

Raspberry Squares (Doreen)
sift together
1 cup flour
1 tsp baking powder
cut in
1/2 cup butter
work till mealy, then add
1 beaten egg
1 Tbsp milk
mix well, pat into greased 8" square pan
spread with
8 Tbsp raspberry jam
stir together
4 tsp melted butter
1 cup white sugar
beat in
1 egg
add
2 cup coconut
1 tsp vanilla extract
spread on top of jam
pat flat with fork
bake approx 30 min at 350°
cool, cut in squares

Gail's Squares
in 9" square pan sprinkle
1 cup graham cracker crumbs
add without mixing
1/4 cup melted butter
1 cup shredded coconut
6 oz chocolate chips
1 cup chopped walnuts
pour in
1 can sweetened condensed milk
bake about 30 min at 350°
set in fridge

Chocolate Honey Brownies
in double boiler melt
2 oz unsweetened chocolate
1/3 cup shortening
beat well
2 eggs
beat in
1/2 cup liquid honey
1/2 cup brown sugar
sift together
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ginger
add to egg mixture with
1 tsp vanilla extract
1/2 cup chopped nuts
1/2 cup raisins (opt.)
bake in greased and floured 7x12" pan
for 15-20 min at 350°
do not overcook
ice with cocoa icing or
plain butter icing sprinkled with toasted sesame seed

Honey Bars
beat
3 eggs
stir in well
1/2 cup liquid honey
mix together
1 cup whole wheat flour
1/2 cup wheat germ
1 tsp baking powder
1/4 tsp salt
blend into egg mix, stir in
2 cup chopped dates
1 cup chopped walnuts
1 tsp vanilla extract
spread in greased floured 10x15" pan
bake about 20 min till lightly browned
cut in squares
best served fresh but will freeze

Pecan Bars
sift together
1 cup flour
1/2 tsp baking powder
add
1/3 cup dark brown sugar
cut in
1/4 cup butter
spread in large Pyrex pan
bake 10 min at 350°
blend together
1/4 cup dark brown sugar
3 Tbsp flour
add
2 beaten eggs
3/4 cup honey or corn syrup
1/2 tsp salt
1 tsp vanilla extract
pour over first mix, sprinkle with
3/4 cup chopped nuts
bake 25-30 min
cut while warm

Hawaiian Squares (Homemaker's Magazine)
cream together
1/2 cup margarine
1/2 cup brown sugar
1/2 tsp vanilla extract
mix in thoroughly
1-1/2 cup pastry flour
press into bottom of Pyrex pan
bake about 15 min at 375°
let cool, spread with
1 cup well drained crushed pineapple
beat together
1/4 cup melted margarine
3/4 cup sugar
1 egg
1 cup shredded coconut
spread over pineapple
bake 30 min
cool in pan, cut in squares, refrigerate

Walnut Fingers (Mayfield)
sift together
2/3 cup pastry flour
or 5/8 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
add
3/4 cup walnut pieces
beat well
2 eggs
beat in
1/4 cup white sugar
1/2 cup brown sugar
add
2 Tbsp melted butter
1/2 tsp vanilla extract
combine mixes, bake in greased 9" cake pan
25-30 min at 350°
mixture will feel slightly soft in center, don't overcook
cut into fingers when cooled

Sugar-Crusted Rhubarb Squares
mix well
2-1/2 cup flour
1 tsp soda
1 tsp salt
1-1/2 cup brown sugar
add
1 beaten egg
2/3 cup cooking oil
1 cup sour milk or yoghurt
1 tsp vanilla extract
blend well, add
2 cup finely diced rhubarb
1/2 cup chopped nuts
spread in well greased 9" square pan
mix
1/2 cup sugar
1 Tbsp melted butter
1/2 tsp cinnamon
sprinkle over rhubarb mix
bake about 50 min at 325°
may be served warm as a dessert topped with
whipping cream or ice cream
keeps well, getting moister as it ages

Raisin Squares
roll pastry to fit 9x13" pan
fit in, letting it go up the sides a little
combine in saucepan
2 cup seedless raisins
2 cup water
3/4 cup brown sugar
bring to boil, simmer 5 min, add
2-1/2 Tbsp lemon juice
blend well in bowl
1/3 cup flour
1/2 tsp nutmeg
1/4 tsp cinnamon
3 Tbsp sugar
stir in gradually
2/3 cup water
add to simmering raisin mixture
bring to boil, cook gently 5 min, stirring
let cool slightly, pour into pastry, spreading evenly
cover with pastry layer
bake about 35 min at 400°
sprinkle with
2 Tbsp sugar
cut in squares
serve hot or cold

Walnut Squares
cream together
1/2 cup butter
1 cup sugar
3 egg yolks
sift together
1-1/2 cup flour
1 tsp baking powder
combine mixes with
1 tsp vanilla extract
spread in bottom of pan
mix together
3 egg whites, beaten stiff
1 cup brown sugar
1 cup chopped walnuts
1 cup coconut
spread on top of flour mix
bake 20 min at 325°

Apricot Squares
cream together
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
sift together
2 cup pastry flour
1/2 tsp salt
1/2 tsp baking powder
combine mixes, stir in
3/4 cup chopped pecans
spread half the mixture over 8" square pan
pat in place, spread with
apricot jam (1/2 small jar)
1/2 cup chopped candied cherries (opt)
spread 2nd half of mixture on waxed paper
pat to size of pan, roll lightly to smooth and firm
invert paper over mixture in pan
peel off paper, pat layers together
bake about 1 hr at 325° till lightly browned

Pina Colada Squares (Doreen)
bottom layer:
combine
1 cup flour
1 tsp baking powder
1/4 tsp salt cut in till crumbly
1/4 cup margarine or butter
beat together
1 egg yolk
1/4 cup milk
stir into crumbs
press evenly into 8" square pan
middle layer:
combine in saucepan
1 can (14 oz) crushed pineapple, including juice
2 Tbsp cornstarch
cook and stir over medium heat till thick
stir in
2 tsp rum
1 tsp vanilla extract
pour over bottom layer
top layer:
beat till frothy
1 egg white
1/4 tsp cream of tartar
add
1 Tbsp sugar
beat till soft peaks form, fold in
1 cup unsweetened shredded coconut
spread evenly over pineapple layer
press down lightly with fork
bake 30 min at 350°
till top is golden brown
when cold, cut into small squares

Date Squares
put in saucepan
1-1/2 lb dates
1/2 cup sugar
1 Tbsp flour
a little water
boil for a few min
combine
1-1/2 cup flour
1/2 tsp soda
1 cup brown sugar
1-3/4 cup rolled oats
1 tsp vanilla extract
cut in
3/4 cup butter
spread half this dry mixture on bottom of large pan
cover with date mixture
spread on other half of dry mixture
bake approx 40 min at 350° till well browned

Cocoa Dreams (Peggy)
cream together
1/2 cup brown sugar
1/2 cup butter
1 cup flour
pack in bottom of large cake tin
combine
1 cup brown sugar
2 Tbsp flour
1/2 tsp baking powder
3 tsp cocoa
1/2 cup chopped nuts
2 well beaten eggs
spread on top of first mixture
bake 1/2 hr at 350-375° on upper slide
frost with chocolate icing

Lemon Bars (Doreen)
sift together
2 cup flour
1/2 cup icing sugar
cut in
1 cup butter or margarine
press into 9x13" pan
bake 20 min at 350° till lightly browned
mix in blender till thick & creamy
4 eggs
2 cup sugar
1/3 cup lemon juice
grated lemon rind
sift together
1/4 cup flour
1/2 tsp baking powder
add to blender mix
blend well, then pour over crust
bake about 25 min at 350°
sprinkle with icing sugar
cool, cut into bars

Spicy Raisin Bars (Doreen)
blend in blender
1 cup raisins
1 cup hot water
cool, then blend in
1/2 cup salad oil
1 cup sugar
1 egg
1/2 cup walnuts
sift together
1-3/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
pour blender mixture over dry ingredients, mix well
bake in greased 10x15" pan about 12 min at 375°
cool, cut into bars

Dreams (Doreen)
combine
1 cup flour
1/2 cup butter
2 Tbsp brown sugar
pat. flat into 8" square pan
bake 10 min at 325°
whisk together
2 eggs
1 cup brown sugar
1 tsp vanilla extract
fold in
1 cup chopped nuts
1/2 cup coconut
a few raisins
2 Tbsp flour
pour over base
bake 25 min at 325°
cool, cut into squares

Desserts - Hot


Cottage Pudding (Mother)
cream together
1 Tbsp butter
1/2 cup sugar
beat and add
1 egg
sift together
1 cup flour
1 tsp soda
2 tsp cream of tartar
add to 1st mix alternately with
1/2 cup milk
flavour with nutmeg or lemon juice
bake in square tin (350°)
serve with maple syrup or caramel sauce

Brown Betty
mix together lightly
2 cup bread crumbs
1/4 cup melted butter
mix together
1/4 cup brown sugar
1/4 tsp nutmeg
grated rind of 1 lemon
put in baking dish
1 layer crumb mix
1 layer peeled sliced tart apples
sprinkle with sugar mix
repeat, topping with crumbs
mix
1/2 cup hot water
juice of 1 lemon
pour over betty
bake at 350° till apples are soft
cover at first to prevent too fast browning

Almond Christmas Pudding
combine
1-1/2 cup chopped dates
1-1/2 cup seedless raisins
1/2 cup Sultana raisins
1/2 cup currants
3/4 cup mixed peel
3 cup peeled chopped apples
1-1/2 cup slivered blanched almonds
3/4 cup chopped Brazil nuts
1/4 cup chopped candied ginger
1 Tbsp grated lemon rind
2 cup fine dry bread crumbs
1/2 cup brown sugar
1 tsp allspice
1 tsp cinnamon
1/4 tsp cloves
1 tsp salt
beat together
3 eggs
1/2 cup soft butter
1/2 cup liquid honey
1/4 cup lemon juice
combine mixes, will look quite dry
spoon into two 1-1/2 quart moulds, cover with foil
steam 4 hr
steam again 1-1/2 hr before serving
each serves 8-10

Christmas Steamed Pudding (Lorna S.)
mix well
6 oz currants
6 oz light raisins
12 oz dark seeded raisins
3 oz mixed peel
1/4 lb flour (about 1/2 cup)
1/2 cup bread crumbs (do these in blender)
1/2 lb suet
1 oz ground almonds
1/2 lb brown sugar
1/2 tsp allspice
grated rind of 1 lemon
1 tsp grated nutmeg
4 beaten eggs
enough brandy to just moisten
mix thoroughly
spoon into well buttered moulds
cover with buttered paper and aluminum foil
steam 6-7 hr
steam 2 hr before serving
serve with hard sauce or
whipped cream flavoured with icing sugar and brandy

Apple Cranberry Raisin Crisp
combine
3/4 cup chopped raisins
1-1/2 cup cranberries
3 cup peeled sliced apples
1 cup sugar
1 Tbsp lemon juice
1/4 tsp salt
turn into shallow 1-1/2 quart baking dish
combine
1 cup brown sugar
1 cup rolled oats
1/2 cup flour
cut in
1/3 cup margarine
spoon over fruit mixture
bake 1 hr at 325°
serve warm with cream or ice cream

Rice Pudding
combine in casserole
2 cup cooked rice
2 cup milk
1/2 cup raisins
1/3 cup white or brown sugar
cover, set in 350° oven in plate of hot water
till quite hot
combine
3 beaten eggs
1 tsp vanilla extract
pour in hot milk mix stirring constantly
sprinkle with freshly grated nutmeg
return to oven, uncovered
bake till set in center

Lemon Puff Pudding
blend together
butter size of egg
1 cup sugar
add
2-1/2 Tbsp flour
stir in slowly
juice & grated rind of 2 lemons
1-1/2 cup milk
3 eggs, yolks and whites beaten separately
pour in buttered baking dish
put in oven in pan of hot water
bake at 325° till brown like cake and set in center

Rhubarb Crisp
fill baking dish 1/2 full of
diced rhubarb
mix with
1/3 cup sugar
pinch salt
1/2 tsp cinnamon
sift together
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
add
1/2 cup breakfast bran
cream
4-6 Tbsp shortening
1/2 cup sugar
1 tsp grated lemon rind
combine mixes, sprinkle over rhubarb
bake at 350° till rhubarb is tender and top browned

Black Currant Pudding
combine in saucepan
1/2 cup sugar
3 Tbsp butter
1 cup water
2 Tsp grated lemon rind
bring to boil, pour into 8x12" pan
mix lightly
2 cup Teabisk
1/4 cup milk
turn out on board, knead
roll to rectangle size of pan
spread dough with soft butter
then black currant jam
roll like jelly roll
cut in 8 slices
lay slices flat on sauce in pan
bake about 30 min at 425°
serve with pouring cream

Apple Cinnamon Puffs
boil to a syrup (about 5 min)
1 cup sugar
1 cup water
1/2 tsp red colouring (opt.)
fill 8x12" baking dish 1/2 full with
tart apples, peeled and thinly sliced
pour syrup over apples
sift together
1-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
cut in with pastry blender
1/4 cup shortening
stir in
3/4 cup milk
drop 12 spoonfuls dough on top of apples
make dent in each
in each dent, place mixture of
2 Tbsp melted butter
2 Tbsp sugar
1/2 tsp cinnamon
bake 25-30 min at 450°
serve warm with cream

Orange Sago (M.)
cook in double boiler till clear
1/2 cup sago
3-1/2 cup milk
add
grated rind of 1 orange
1/2 cup sugar
pinch salt
pour over
2 beaten eggs
cook in double boiler till set

Apple Sago (M.)
cook in double boiler till clear
1/2 cup sago
1-3/4 cup water
add
1 cup sugar
pinch salt
1 tsp lemon juice
half fill casserole with
sliced apples
pour sago mix over
bake at 350° till apples are soft
serve warm with cream

Chocolate Chip Cottage Pudding
sift together
2 cup cake flour
2 tsp baking powder
1/2 tsp salt
cream together
3 Tbsp butter
1 cup sugar
combine mixes alternately with
1 cup milk
1/2 tsp vanilla extract
spread in layers alternately with
1 pkg chocolate chips
bake at 350°
serve hot with whipped cream

Double Boiler Cherry Pudding
heat in double boiler till thickened
1 cup canned cherries with syrup
1/4 cup sugar
2 tsp cornstarch
add
1 Tbsp butter
3 drops almond extract
cream together
3 Tbsp butter
1/3 cup sugar
1 egg
sift together
1 cup cake flour
1-1/2 tsp baking powder
1/4 tsp salt
add to butter mix with
1/2 cup milk
1/4 tsp vanilla extract
spread batter over cherries
cover, cook over boiling water till set (about 2 hr)
turn upside-down on plate to serve

Pear Pudding (or Peach)
combine
3 Tbsp melted butter
4 cup bread crumbs
put in buttered baking dish
layer of canned pears (peaches) with juice
sprinkle with lemon juice or powdered ginger
layer of buttered crumbs
repeat till dish is filled
heat in medium oven
if desired, top with Meringue Icing

Fig Pudding (steamed)
wash & chop
1 cup figs
soak together
1 cup stale bread crumbs
1 cup strong coffee
cream together
2 Tbsp butter
1/2 cup sugar
2 well beaten eggs
sift together
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp soda
combine in greased mould
steam 3 hr

Sterling Fruit Pudding (steamed)
mix well
1 cup finely cut suet
2-2/3 cup stale bread crumbs
1 cup grated raw carrot
4 well beaten egg yolks
1-1/3 cup brown sugar
grated rind of 1 lemon
1 Tbsp vinegar
sift together
1/8 cup flour
1 tsp cinnamon
1-1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
dredge in
1 cup seeded raisins cut fine
3/4 cup currants
peel & nuts if desired
combine, fold in
4 beaten egg whites
turn into buttered mould
steam 3-1/2 hr

Chocolate Soufflé
put in saucepan
3 Tbsp butter
3 Tbsp flour
1 cup milk
cook till thickened
melt and add
2 oz unsweetened chocolate
1/2 cup sugar
3 Tbsp hot water
combine mixes, pour over
5 egg yolks, well beaten
cool, fold in
5 egg whites beaten stiff
1 tsp vanilla extract
bake in dish (tube pan is best) set in hot water
about 1 hr at 325°
serve at once with cream

Raisin or Prune Fritters
sift together
2 cup pastry flour
3 tsp baking powder
1/2 tsp salt
mix
2 egg yolks well beaten
2/3 cup milk
2 Tbsp melted shortening
combine mixes, fold in
2 egg whites beaten stiff
1 cup seedless raisins
or 1 cup diced uncooked prunes
fry in hot fat (390°)
serve with Raisin Sauce

Raisin or Prune Sauce
cook together for 20 min
2 cup seedless raisins
or 2 cup diced prunes
1-1/2 cup brown sugar
3 cup water
4 Tbsp lemon juice
1/2 tsp cinnamon
1 tsp salt
1 Tbsp cornstarch

Strawberry or Peach Long Cake
1 qt hulled sliced berries
or 4 cup sliced peaches
sprinkle with
1/2 cup sugar
sift together
4 tsp baking powder
6 Tbsp sugar
3/4 tsp salt
cut in
1/3 cup shortening
combine mixes with
1 large beaten egg
2/3 cup milk
mix well, spread in 7x12" pan
spread berries or peaches over dough
cream together
1/4 cup butter
1/4 cup sugar
3 Tbsp flour
drop here & there over berries
bake 30-40 min at 400°
serve warm with cream

Mocha Chocolate Pudding
sauce:
melt in double boiler
2 oz unsweetened chocolate
combine
1-1/2 Tbsp cornstarch
1/2 tsp salt
1 cup white sugar
stir into chocolate with
1-2/3 cup water
cook over direct heat til boiling, keep hot
batter:
cream together
4 Tbsp margarine
1/3 cup sugar
1 egg
sift together
1 cup cake flour
1-2/3 tsp baking powder
1-1/2 tsp instant coffee
1/4 tsp salt
combine batter mixes alternately with
1/4 cup milk
1/4 tsp vanilla extract
turn batter into greased casserole
pour over it 1-1/2 cup hot sauce
keep remaining sauce over hot water
bake 40-50 min at 350°
serve with remaining hot sauce

Apple Dessert
in skillet melt
4 Tbsp butter (not margarine)
1/4 cup brown sugar
1 tsp cinnamon
arrange over this
apple slices
batter:
beat together
1/3 cup flour
1/2 tsp baking powder
1/8 tsp salt
1/3 cup milk
4 egg yolks
beat
4 egg whites
1/3 cup sugar
fold egg whites into batter
spoon evenly over apples
bake 15 min at 400° until browned
invert pan over warm plate
serve with cream if desired

Easy Apple Strudel
make bread dough with 2 cup flour
let rise till doubled
punch down, roll to a rectangle, spread with fingers till paper thin
mix
2 cup finely chopped tart apples
1/2 cup raisins
1/2 cup currants
1/2 cup slivered almonds
1/2 cup sugar
2 Tbsp butter
1 tsp cinnamon
spread over dough, roll up
bake in greased pan 30 min at 400°
then 10 min at 375°
slice, serve warm

Swedish Apple Cake
blend with fingers
1/2 cup butter
1/4 cup brown sugar
1/4 cup dry bread crumbs
1 cup flour
1/2 tsp salt
press 1/3 mixture in bottom of 8" square pan
bake 5 min at 375°
combine
1/4 cup brown sugar
1/2 Tbsp cornstarch
1/2 tsp cinnamon
2 cup grated apple
1/2 tsp lemon rind
2 egg yolks
spread over mix in pan
sprinkle with remainder of 1st mix
bake about 40 min at 325° till lightly browned
spread very sparingly with
raspberry jam (1/2 cup or less)
make meringue with
2 egg whites
2 Tbsp sugar
few drops vanilla extract
spread on cake, sprinkle with
1/2 cup slivered almonds
bake about 10 min at 325° till lightly browned

Apple Square
6 tart apples, peeled & sliced
dust with
1/2 cup sugar
1 tsp cinnamon
sift together
1-1/4 cup flour
2-1/2 tsp baking powder
1/2 tsp salt
2/3 cup white sugar
cut in
6 Tbsp chilled shortening
combine
1 beaten egg
1/2 tsp grated orange rind
1/4 cup milk
add to dry ingredients, combine3 lightly
spread half of apples in 9" greased pan
dot with
2 Tbsp raspberry jam
cover with half the batter
repeat
bake about 40 min at 350° till batter is cooked and apples tender
serve hot from pan with pouring cream

Apple Strudel
sift together
1-1/2 cup pastry flour
1/4 tsp salt
make a well in flour, add
1 egg slightly beaten
1/3 cup warm milk
turn on floured board, knead till smooth & elastic
place under warmed bowl for 30 min
turn out again, work in
2 Tbsp softened butter
pull till dough is paper thin, spread with
3 cup green apples chopped fine
1 cup mixed raisins & currants
1 tsp cinnamon
1/2 cup white slivered almonds
1/2 cup sugar
3 tsp softened butter
roll
bake 30 min at 400° then
10 min at 350°
slice when warm

Orange Dream
beat together
4 eggs
1/2 cup sugar
heat, whisk in
2-1/4 cup milk
grated rind of 1 orange
1/2 tsp vanilla extract
pour into baking bowl set in pan of hot water
bake about 50 min at 300° till set
cool, serve with sliced fruit

Apple Crisp
fill casserole 2/3 full with
peeled sliced cooking apples
add
1/2 cup water
place in 375° oven while preparing topping
work together till crumbly
2/3 cup brown sugar
1/2 tsp cinnamon
3/4 cup flour
1/2 cup butter
put on top of apples
bake uncovered 45-60 min at 375°
serve warm with cream

Steamed Blueberry Loaf
combine
3 Tbsp melted shortening
1 cup milk
1 beaten egg
sift together
2 cup flour
1/2 tsp salt
3-1/2 tsp baking powder
add
2 cup blueberries
1 tsp grated lemon rind
add first mixture, stir lightly
turn into double boiler
steam 2 hr
turn out on deep plate
serve with hard sauce or blueberry sauce

Mrs. Dorland's Raisin Pudding
put in saucepan
2 cup brown sugar
3 Tbsp butter
2 cup cold water
2 tsp cloves
2 tsp mace
2 tsp cinnamon
1 lb raisins
bring to boil, cook thoroughly
sift together
2 cup flour
1 tsp salt
1 tsp soda
1 tsp baking powder
combine mixes
bake 3 hr at 250°
serve with hard sauce, caramel or butterscotch sauce
or hot maple syrup

Cherry Squares
combine
2 cup Teabisk
1/2 cup brown sugar
1/2 cup broken nut meats
pinch nutmeg
beat well
1 egg
stir in
2/3 cup milk
make well in dry mix, pour liquid in all at once
combine lightly but thoroughly
turn into large pan, spread evenly
cover with 1 qt cherries
combine
1/3 cup brown sugar
1/3 cup Teabisk
3 Tbsp butter or margarine
crumble over cherries
bake 35-40 min at 375°

Soft Custard
in double boiler, scald
1 cup milk
pour over
2 egg yolks, beaten with
2 Tbsp sugar
cook slowly till thickened, add
vanilla
pinch salt

Butterscotch Pudding
mix well in top of double boiler
1-1/2 cup brown sugar
5 Tbsp flour
3 cup milk
2 Tbsp butter
cook over direct heat till thickened, add
yolks of 2 eggs
cook in double boiler 3 min
beat well & fold in
whites of 2 eggs
cook 3 min more, add
1/2 tsp vanilla
1/8 tsp salt
serve warm

Desserts - Cold


Lemon Jelly
mix in saucepan
1 cup white sugar
juice & grated rind of 1 lemon
1 egg
1 tsp butter
cook slowly till thick
good for filling cookies

Chocolate Tapioca
combine in double boiler
1-1/2 oz chocolate
3 cup milk
4-1/2 Tbsp tapioca
few gratings orange peel
mix
2 egg yolks
1/3 cup sugar
1/4 tsp salt
pour hot mixture over this
cook 2 min
beat stiff
2 egg whites
2 Tbsp sugar
add to hot mixture
chill, serve with cream

Orange Cheesecake
beat together
2 egg yolks
3/4 cup brown sugar
3/4 cup orange juice
grated rind of 1 orange
cook in double boiler till thickened
combine
2 envelopes gelatin
1/4 cup cold water
let stand 5 min, add to hot custard
chill to egg-white consistency
combine
1 lb cream cheese
2 Tbsp lemon juice
1/4 tsp salt
mix with chilled custard, beat smooth
fold in
2 beaten egg whites
1 cup whipped cream
combine
1-1/4 cup graham cracker crumbs
2 Tbsp melted butter
3 Tbsp orange juice
line 9" pan with 1 cup crumbs
pour in first mixture
chill several hr
turn out on flat plate,
garnish with
orange and grapefruit section and remaining crumbs

Pineapple Mould
combine
1 envelope gelatin
1/4 cup cold water
1 cup hot pineapple juice
arrange in bottom of 2-1/2 qt mould
rings of pineapple
candied cherries
pour enough gelatin mix over fruit to cover
combine
1-1/2 envelope gelatine
1/4 cup cold water
1 cup hot pineapple juice
remainder of 1st gelatine mix
chill to egg white consistency
beat to froth, fold in
3 egg whites beaten stiff
1-1/2 cup whipped cream
1/2 cup sour cream
1 cup vanilla wafer crumbs
1/2 cup crushed pineapple, drained
1/2 cup chopped candied cherries
pour over first mixture, chill several hours
unmould carefully, garnish with
pineapple slices, cherries, mint leaves

Coconut Cream Tapioca
combine in double boiler
4 Tbsp minute tapioca
1/4 cup sugar
1/4 tsp salt
3 cup milk
1/2 cup coconut
cook till tapioca is clear (about 20 min), stirring occasionally
pour over
3 egg yolks, beaten
cook till thickened
pour in pudding dish, add a meringue

Coconut Orange Jello
combine
1 pkg orange Jello
1 cup boiling water
when Jello is dissolved, add
1 cup orange juice
grated rind of 1 orange
chill, when slightly thickened add
pieces of 4 oranges, membrane removed
1/2 can coconut
mould & chill

Banana Fluff
peel, force through sieve
3 bananas
add
1/2 cup icing sugar
3 Tbsp lemon juice
fold into
1 cup whipped cream
pile lightly in sherbet glasses
decorate with cherry or jelly

Apricot Pineapple Sponge
combine
2 envelopes gelatin
1/2 cup cold water
soak 5 min, add
1 cup hot water
1 cup sugar
stir till dissolved, add
1-1/2 cup puréed cooked apricots
1 cup crushed pineapple, drained
1/2 cup pineapple juice
1/2 cup lemon juice
1/4 tsp salt
chill till it starts to set, fold in
2 beaten egg whites
pour into ring mould, chill till firm
unmould, fill center with
Golden Fruit Sauce

Chocolate Cornstarch
heat in double boiler
2 cup milk
1 oz chocolate
or 2 Tbsp cocoa
blend
3 Tbsp cornstarch
1/4 cup milk
blend into double boiler mix with
1/3 cup sugar
1/8 tsp salt
stir till thickened, cook 10 min more, stir in
1 beaten egg
1/4 cup raisins
cook till thickened, add
1/2 tsp vanilla
serve with cream or soft custard

Orange Trifle (company dessert)
beat fluffy
6 egg yolks
add gradually
1 cup sugar
3 Tbsp cold water
1/2 tsp vanilla
mix
1 cup cake flour
1 tsp baking powder
fold into 1st mix
fold in
4 egg whites, beaten stiff
bake in 2 layer tins about 30-35 min at 350°
cool in pans, place 1 layer top-side down in
flat bottomed deep serving bowl
beat till soft peaks appear
2 egg whites
3/4 cup sugar
gently stir in
2-1/2 cup fresh orange juice
freshly grated peel of 2 oranges
pour half over 1st cake layer
top with 2nd layer & remainder of mix
serve decorated with orange sections and
whipped cream
12-16 servings

Fruit Flan
shell:
cream together
1/4 cup soft butter
2 Tbsp sugar
3 Tbsp almond paste
1/2 tsp grated lemon peel
add gradually
1 egg white
3/4 cup flour
pat evenly on bottom & sides of flan pan
bake about 50 min till golden brown
cream:
combine in double boiler
1/2 cup sugar
2 Tbsp cornstarch
2 cup milk
cook 1 min, pour over
beaten yolks of 6 eggs
cook till thickened, 5-8 min, add
1 tsp vanilla
place waxed paper on surface, refrigerate
glaze:
in saucepan heat
1 cup preserves (preferably apricot)
2 Tbsp water
spread cream in flan crust, top with
layers of assorted fruits
drizzle with glaze

Apple Floating Island
scald in double boiler
2 cup milk
stir in
2 Tbsp cornstarch
6 Tbsp sugar
2 egg yolks
cook till thick (10 min), add
1/4 tsp salt
1 tsp vanilla
chill, just before serving stir in
1-1/2 cup sweetened applesauce
2 stiffly beaten egg whites
sprinkle with
nutmeg or cinnamon
serve with soft custard flavoured with
chopped candied ginger

Mocha Cream
in heatproof bowl, combine
1/4 cup sugar
2 Tbsp cornstarch
1 envelope gelatin
3 egg yolks
beat till light
in double boiler heat
1-1/2 cup milk
3/4 cup chocolate chips
2 Tbsp instant coffee
whisk milk into egg mix, return to double boiler
cook 10 min, stirring well, then add
1 tsp vanilla
cool 1 hr
beat & stir in
1/2 cup whipping cream
1 Tbsp coffee liqueur
pour into goblets or bowl
refrigerate overnight
serve garnished with
whipped cream
shaved chocolate

Lemon Foam
boil together
2 cup water
1 cup sugar
grated rind of 2 lemons
add
4 Tbsp cornstarch
cook till thickened, add
juice of 2 lemons
pinch salt
pour over
beaten whites of 2 eggs
chill and serve with
Soft Custard

Rhubarb Fluff
combine in saucepan
2 cup cut up rhubarb
1/2 cup sugar
1/4 cup water
cook covered 5 min
combine
1 envelope gelatin
1/4 cup cold water
add to rhubarb with
1/2 cup sugar
1 tsp grated lemon rind
1 Tbsp lemon juice
stir till dissolved
chill till it begins to thicken
beat till fluffy
beat together
4 egg whites
1/2 cup sugar
1/8 tsp salt
fold into 1st mixture, chill

Rhubarb Mousse
combine and boil 5 min
1 cup sugar
1 cup water
add, cook till tender
4 cup diced rhubarb
combine
1 envelope gelatin
1/2 cup cold water
let stand 5 min, add to rhubarb mix, stir till dissolved
stir in
1 Tbsp grated orange rind
beat till stiff
3 egg whites
fold into mix
set in ice water to chill till beginning to hold shape
whip toll stiff
1/2 pt whipping cream
fold into mix
pour into bowl or glasses, chill

Blanc Mange (St.CCI&VS Home Economics Class)
in double boiler, heat
2 cup milk
mix in bowl
1/3 cup sugar
3-1/2 Tbsp cornstarch
1/8 tsp salt
1/4 cup cold milk
add half hot milk to cold mixture
pour back into double boiler
cook till thickened, stirring constantly
cover, cook 20 min
remove from heat, add
1/2 tsp vanilla
chill in moulds

Brandied Coffee Jelly
mix in saucepan
2 envelopes gelatin
2/3 cup white sugar
4 Tbsp instant coffee
1/4 tsp salt
1 cup water
heat till gelatine is dissolved
remove from heat, add
2-1/2 cup water
1/4 cup brandy
pour into mould & chill
serve with whipped cream or soft custard

Spanish Cream
scald together
3 cup milk
1 envelope gelatin
1/2 cup sugar
pour slowly over while stirring
3 beaten egg yolks
cook till mixture coats spoon
remove from heat, add
3 Tbsp wine or sherry
1/4 tsp salt
fold in gently
3 well beaten egg whites
pour into individual moulds
for large mould, use more gelatin

Lemon Bisque (Margit)
chill overnight
1 large can evaporated milk
dissolve together
1 pkg lemon Jello
1-1/4 cup boiling water
add
1/3 cup sugar
1/8 tsp salt
grated rind of 1 lemon
4 Tbsp lemon juice
when Jello sets, beat milk till stiff,
whip Jello & milk together, fold in
1 can crushed pineapple, drained
optionally, make a layer of cookie crumbs in bottom of 10x13" pan,
put in mix, top with crumbs.

Fluffy Pumpkin Cheesecake (Doreen)
crust:
combine
6 Tbsp melted butter
1-1/2 cup gingersnap crumbs
6 Tbsp brown sugar
press all but 1/4 into 9" pan
combine in double boiler
1 cup apple juice
2/3 cup sugar
1 Tbsp gelatin
1/2 tsp salt
stir till gelatine is dissolved, add
3 slightly beaten egg yolks
cook till slightly thickened, stirring constantly
remove from heat, fold in
1/2 tsp vanilla
3 egg whites, beaten
beat together
1 tsp lemon juice
8 oz cream cheese
add gelatin mix, beat till smooth
chill till thick as jam, add
1 cup canned pumpkin
1/3 tsp cloves
1/3 tsp cinnamon
1/3 tsp ginger
whip and add
3/4 cup whipping cream
pour in pan, sprinkle with remaining crumbs, chill

Fresh Lime Fluff
heat in double boiler
2-1/2 cup milk
1/4 cup cornstarch
pinch salt
2/3 cup sugar
pour a little hot mix on
1 egg yolk, beaten
add to boiler, cook till thickened (2 min)
beat till foamy, stir in gradually
1/4 cup fresh lime juice
1 tsp grated lime rind
beat till stiff
1 egg white
2 Tbsp sugar
fold into mixture
turn into individual glasses & chill

Low Fat Low Calorie Cheesecake
crust:
mix
4 graham crackers, crushed
2 Tbsp sugar
1/2 tsp cinnamon
spread in pan
custard:
heat in double boiler
1-1/4 cup milk
stir in
3 Tbsp cornstarch
1/4 cup milk
1/2 tsp salt
combine
1 envelope gelatine
1/2 cup milk
add to custard, stir till dissolved
rub through coarse sieve
3 cup dry cottage cheese
add
juice & rind of 2 lemons
combine, pour on top of crumbs
chill

Desserts - Frozen


Lemon Sherbet
beat together
grated lemon rind (not too much)
juice of 1 lemon
1 cup sugar
1 cup milk
1 cup table cream
freeze

Raspberry Lemon Milk Sherbet
thaw, press through sieve
2 pkg frozen raspberries
add, beat till thoroughly blended
3 cup milk
juice of 2 lemons
1 can sweetened condensed milk
freeze, stirring after 1 hr and every half hour after that till consistency is right

Banana Apricot Mousse
mix together
3/4 cup apricot pulp
1 cup mashed banana
3 Tbsp lemon juice
1/3 cup apricot juice
1/3 cup icing sugar
1/8 tsp salt
fold in
1 cup whipping cream
freeze till firm

Milk Powder Ice Cream
combine
1 tsp gelatin
1 Tbsp cold water
combine in double boiler
1/4 cup sugar
1/4 cup skim milk powder
2 Tbsp cornstarch
1 cup water
cook till thickened then 5 min more
remove from heat, add
1/2 tsp vanilla
1/4 tsp almond extract
combine with gelatin
freeze to firm mush
whip till stiff
1/2 cup ice water
1/2 cup skim milk powder
1 Tbsp lemon juice
turn frozen mix into bowl, beat smooth
fold in whipped mixture then
1/4 cup toasted chopped almonds
1/4 cup finely chopped candied ginger
return to freezer

Marshmallow Icecream
melt in double boiler
15 marshmallows
1 cup milk
cool
whip till stiff
1 cup whipping cream
combine
freeze, stirring once if desired
not so good by itself, but excellent with pie or fruits

Marshmallow Cherry Icecream
melt in double boiler
16 marshmallows
1 cup crushed pineapple
fold in
12 sliced maraschino cherries
1/2 cup chopped nuts
chill till mixture begins to congeal, fold in
1/2 pt whipping cream, whipped stiff
freeze without stirring

Index


7-Minute Icing
Almond Christmas Pudding
Almond Paste
Ann Adam's Dark Fruit Cake
Annadama Bread
Apple Cake
Apple Cake (D.Sharp)
Apple Cinnamon Puffs
Apple Cranberry Raisin Crisp
Apple Crisp
Apple Dessert
Apple Floating Island
Apple Gingerbread
Apple Icing
Apple Sago
Apple Square
Apple Strudel
Applesauce Cake
Applesauce Nut Bread
Apricot Pineapple Sponge
Apricot Squares
Arlene's Date Loaf
Baker's Anniversary Cookies
Banana Apricot Mousse
Banana Bread
Banana Cake
Banana Fluff
Banana Frosting
Banana Nut Bread
Best Ever Cake
Black Currant Pudding
Blanc Mange
Blueberry Muffins
Bran Muffins
Brandied Coffee Jelly
Brown Betty
Brown Sugar Fudge
Brown Sugar Icing (Ellis)
Brown Sugar Icing (W.)
Butter Cream Frosting
Butterscotch Pudding
Caramel Sauce
Carrot Bread
Cherry Squares
Chocolate Brownie Cookies
Chocolate Cake
Chocolate Cake (J.A.Brown)
Chocolate Chiffon Cake
Chocolate Chip Cookies
Chocolate Chip Cottage Pudding
Chocolate Cones
Chocolate Cornstarch
Chocolate Fudge Cake
Chocolate Honey Brownies
Chocolate Soufflé
Chocolate Syrup
Chocolate Tapioca
Christmas Cookies
Christmas Steamed Pudding
Cinnamon Butter Icing
Cocoa Dreams
Cocoa Fudge
Coconut Boiled Icing
Coconut Cream Tapioca
Coconut Meringues
Coconut Orange Jello
Coconut Topping
Cottage Pudding
Cranberry Bread
Crisp Chocolate Ripples
Dark Fruit Cake
Date Filling
Date Loaf
Date Squares
Devil's Food Cake
Divine Chocolate Cake
Dolly's Delight
Double Boiler Cherry Pudding
Doughnuts
Dreams
Drop Cookies
Easy Apple Strudel
Featherweight Breakfast Cake
Fig Pudding
Fluffy Pumpkin Cheesecake
Fresh Lime Fluff
Fruit Flan
Gail's Squares
German Apple Cake
Ginger Snappers
Gingerbread
Gingerbread Pear Pudding
Gingersnaps
Golden Frosting
Golden Fruit Sauce
Graham Cracker Cake
Graham Gems
Hawaiian Squares
Health Cookies
Hermits
Honey Bars
Honey Carrot Cookies
Honey Pineapple Bread
Hot Cross Buns
Layer Cake
Lemon Bars
Lemon Bisque
Lemon Foam
Lemon Icing
Lemon Jelly
Lemon Pie Filling Frosting
Lemon Puff Pudding
Lemon Sherbet
Lemon Sponge Cake
Lemon Syrup
Littleton Cookies
Low Fat Low Calorie Cheesecake
Mabel's Bran Muffins
Maori Kisses
Maple Marshmallow Fudge
Maple Sugar
Maple Syrup
Maple Upside-down Cake
Maraschino Coconut Chiffon Cake
Marble Pound Cake
Marshmallow Cherry Icecream
Marshmallow Icecream
Meringue Icing
Merry Meringues
Milk Powder Ice Cream
Mocha Chocolate Pudding
Mocha Cream
Mocha Icing
Mock Strudel
Molasses Pecan Cookies
Mrs. Blunt's Hot Milk Cake
Mrs. Dorland's Raisin Pudding
Mrs. Monson's Date Cake
Muffin Mix
No-Bake Cookies
No-knead Bread
Nut Bread
Nut Torte Cake
Oat Cakes
Oatmeal Cookies
Orange Cake (Mother)
Orange Cheese Cake with Apricots
Orange Cheesecake
Orange Dream
Orange Sago
Orange Trifle
Orange Upside-down Cake
Peanut Butter Cookies
Peanut Fudge
Pear Pudding
Pecan Bars
Pina Colada Squares
Pineapple-Carrot Muffins
Pineapple Mould
Pineapple Upside-down Cake (Hazel Lyne)
Praline Icing
Prize Carrot Loaf
Raisin & Date Cake
Raisin or Prune Fritters
Raisin or Prune Sauce
Raisin Pecan Cake
Raisin Squares
Raspberry Lemon Milk Sherbet
Raspberry Squares
Refrigerator Cookies
Rhubarb Crisp
Rhubarb Fluff
Rhubarb Mousse
Rhubarb Upside-down Cake
Rice Pudding
Sally Lunns
Scandinavian Christmas Bread
Sesame Whole Wheat Bread
Soft Custard
Soft Molasses Cookie
Sourdough Biscuits
Spanish Cream
Spice Cake
Spice Drop Cookies
Spiced Oatmeal Cookies
Spiced Pumpkin Bread
Spicy Raisin Bars
Springtime Chiffon Cake
Squash or Pumpkin Bread
Standard Butter Cake
Steamed Blueberry Loaf
Sterling Fruit Pudding
Strawberry or Peach Long Cake
Sugar Cookies
Sugar-Crusted Rhubarb Squares
Sunmaid Applesauce Cake
Swedish Apple Cake
Swiss Oatmeal Bread
Tea Ring
Tomato Soup Cake
Vera Sherwin's Rolls
Waffles
Walnut Butterscotch Squares
Walnut Fingers
Walnut Squares
War Cake
White Fruit Cake
Whole Wheat Refrigerator Cookies
Zucchini Nut Bread