Combine eggs and brown sugar. Add dry ingredients and mix. Shape into walnut-sized balls and put on greased baking sheet. Let stand overnight covered with towel. Bake 20 to 25 minutes (350°). Shake few cookies at time in paper bag with confectioner's sugar. Keep tightly covered. Become softer the longer kept.
Dissolve sugar in milk. Add egg and beat well. Melt chocolate and shortening together. Add other ingredients in order given beating well after each addition. Bake in moderate oven in greased 8" baking pan or in cupcake tins.
Cream shortening and sugar. Add eggs. Beat well. Add chocolate, and then milk and dry ingredients alternately. Bake in 3 8" pans at 350° until tester comes out clean.
When cool ice with frosting.
Frosting: Melt chocolate. Mix 1 C sugar, egg, vanilla, milk and butter. Place bowl this mixture in pan ofcoldwater. Add melted chocolate. Beat with rotary beater until stiff. For variation add 2 drops peppermint extract.
Beat 3 egg whites stiff, adding 6 T sugar. Bake for 15 minutes in 325° oven. After it has become brown turn off oven and let cool in oven.
Mix corn starch with ½ C water in top of double boiler. Blend in sugar and salt. Add remainder of water. Stir constantly over low heat until mixture boils. Cover and cook over boiling water 10 minutes. Gradually pour hot mixture over beaten egg yolks. Stirring constantly return to double boiler and cook 2 minutes longer. Remove from heat, add butter, lemon juice and rind. Mix well and cool. Pour into 8" pie shell.
Sift together flour and salt. Cut in shortening until it is the size of peas. Sprinkle the water over the mixture and make into ball. Roll out on floured board. Build up fluted edge and prick bottom with fork to prevent puffing. Bake for 10-12 minutes in 475° oven.
Beat eggs until very light with rotary beater. Add baking powder and salt and mix well. Melt shortening in hot milk and add all at once to egg mixture. Fold in flour. Bake in greased loaf pan in a moderate oven until brown.
Place all ingredients except vanilla extract in a double boiler; mix well. Cook over boiling water, beating with beater until mixture holds peaks, about 3 minutes. Remove from heat, add vanilla and beat until of spreading consistency (not usually necessary).
note: If very dark brown sugar is used, omit the vanilla since the frosting will have a caramel taste. Use the vanilla with yellow sugar.
Beat egg yolks until lemon colored. Add sugar, hot water and stir until sugar dissolved. Sift dry ingredients into egg mixture, beating constantly. Add flavoring, and beat five hundred times (2 or 3 minutes on mixer).
Bake in chimney pan at 325°-350° for 45 minutes or longer until tester comes out clean. Invert on chimney to cool. Cut as Angel food.
Mix cream with coffee or cocoa or both. Add sugar, one of the flavorings and salt. Beat until stiff and use to frost any kind of chocolate, white, yellow, chiffon or sponge type cake. Do not use with fruit flavored cakes.
note: The coffee & cocoa makes a mocha flavored frosting. This is a very stiff mixture and may be thinned with light cream to make spreading easier.
The coffee alone, without cocoa used on devil's food cake is especially good. The cocoa, without the coffee, makes a lightly flavored chocolate frosting.
Wash rind, and cut into desired size, 1"✕1", or oblong. Cover rind with boiling water. Parboil in this water until the rind can be pierced with a fork, but not too soft. Bring sirup, made of remaining ingredients, to boil. Pour over drained rind. Cover tightly and put in cool place overnight. In the morning drain off sirup, boil for few minutes and pour over rind again. Do the same thing the next morning. On 3rd morning heat rind in sirup slowly until boiling. Fill sterilized jars, cover with wax and seal.
Sift flour and salt. Cut in shortening and grated cheese. Mix with Worcestershire sauce until blended. Press into a ball and roll on floured board to ¼ inch thickness. Cut in strips about ½ inch wide. Bake in hot oven 8-10 minutes until golden brown. Sprinkle very lightly with cayenne pepper if desired.
Rub bowl with garlic. Blend cheese with seasonings. Add drained clams and juices. Chill.
Cut shortening into sifted dry ingredients. Add ice water and work quickly into a ball of dough. Wrap in wax paper and towel and place in refrigerator.
Use as needed. Keeps indefinitely. Can be used for filled meat patties, fruit horns, pies etc.
Mix and sift dry ingredients. Combine well-beaten egg yolks and milk. Add to flour mixture, beating until smooth. Add shortening and fold in stiffly beaten egg whites. Bake in hot waffle iron. Yield—6 waffles
Mix ingredients and form into balls. Brown in deep fat.
Add ingredients in order given, mixing well after each addition. Bake on hot, lightly greased griddle.
Cream butter and sugar. Add egg yolks and beat well. Add milk and beat well. Mix in dry ingredients. Add stiffly beaten egg whites and beat well. Bake in well greased pan at 350° until brown.
for each serving
In each bowl put the oatmeal, and cover with water to moisten. Add grated apple, thinly sliced banana, fresh berries or a combination of these. Add juice and milk; nuts and wheat germ.
Beat eggs until light & foamy. Add other ingredients. Enough meal should be added so a loose dough is formed. Put in refrigerator to chill. The dough will become stiffer when cold. Form into balls the size of a walnut and drop into boiling chicken soup. Cover and let cook 15 minutes. Serve with soup or as a meat garnish.
note: The recipe for filling can be used as a base for gravy to be served with meat. (Kasha)
The stuffing: Mix the buckwheat with 1 egg and place into the oven for 10 or 15 minutes. When the buckwheat is browned add to the boiling water. Add 1 teas. salt, 1 tablespoon of butter and allow to boil 30 minutes on slow fire. Fry the onions and mix with the buckwheat.
The dough: Mash the potatoes; add 3 eggs, 1 teaspoon salt. Add flour and knead a thin dough. Cut the dough into sections; place some buckwheat mixture on each and roll into a dumpling. Bake in buttered pan in oven for 35 minutes, moderate temperature.
Sift dry ingredients together. Combine egg and milk and add gradually to dry ingredients to make smooth batter (beat with rotary beater). Add shortening. Drop batter on hot, greased baking sheet. (do not re-grease sheet between bakings). Makes about one dozen.
Transcriber's notes:The following is a list of changes made to the original.BAKED SNAPPER CUBA:"sexared" changed to "seared"LASAGNE:"organo" changed to "oregano" in list of ingredientsBEEF PORCUPINE:"hamberger" changed to "hamburger" in list of ingredientsSOUR CREAM VEAL STEW:"bouillion" changed to "bouillon" in list of ingredientsHOT SLAW—GERMAN CABBAGE:"wate water" changed to "water"SALADS:"mild" changed to "milk"SOFT CHOCOLATE FROSTING:"margerine" changed to "margarine" in list of ingredientsRANGER COOKIES:"Crean" changed to "Cream""soze" changed to "size"STRUDEL:"raisens" changed to "raisins" in list of ingredientsGERMAN SWEET CHOCOLATE CAKE:Repeated "in" removed from"Place bowl this mixture in in pan ofcoldwater."LEMON MERINGUE PIE:"sligthly" changed to "slightly" in list of ingredientsSINGLE 8" PIE CRUST:"Buil" changed to "Build"CLAM DIP FOR POTATO CHIPS"Worstershire" changed to "Worcestershire" in list of ingredientsALL PURPOSE PASTRY:"margerine" changed to "margarine" in list of ingredients"indefinately" changed to "indefinitely"BIRCHER MUES:"teasoons" changed to "teaspoons" in list of ingredients
Transcriber's notes:
The following is a list of changes made to the original.
BAKED SNAPPER CUBA:
"sexared" changed to "seared"
LASAGNE:
"organo" changed to "oregano" in list of ingredients
BEEF PORCUPINE:
"hamberger" changed to "hamburger" in list of ingredients
SOUR CREAM VEAL STEW:
"bouillion" changed to "bouillon" in list of ingredients
HOT SLAW—GERMAN CABBAGE:
"wate water" changed to "water"
SALADS:
"mild" changed to "milk"
SOFT CHOCOLATE FROSTING:
"margerine" changed to "margarine" in list of ingredients
RANGER COOKIES:
"Crean" changed to "Cream""soze" changed to "size"
STRUDEL:
"raisens" changed to "raisins" in list of ingredients
GERMAN SWEET CHOCOLATE CAKE:
Repeated "in" removed from"Place bowl this mixture in in pan ofcoldwater."
LEMON MERINGUE PIE:
"sligthly" changed to "slightly" in list of ingredients
SINGLE 8" PIE CRUST:
"Buil" changed to "Build"
CLAM DIP FOR POTATO CHIPS
"Worstershire" changed to "Worcestershire" in list of ingredients
ALL PURPOSE PASTRY:
"margerine" changed to "margarine" in list of ingredients"indefinately" changed to "indefinitely"
BIRCHER MUES:
"teasoons" changed to "teaspoons" in list of ingredients