1 Cup Flour

½ Teaspoon Salt

1 Cup Milk

2 Eggs

Put flour, salt, milk and eggs together in a bowl. Beat well with a dover egg-beater (rotary egg-beater) electric works just fine. Pour into a shallow tin that is well greased with drippings. Bake for one-half hour in a hot oven, then place the pudding under the trivet that holds the roast beef, and live it for about fifteen minutes, to catch the gravy that flows from the roast. If a trivet is not used, cut the pudding into squares and lay around the roast in the pan. Serve the pudding with the beef.

If it seems like the directions are a little incomplete don't worry they are. I found this in one of our cookbooks written in a fly leaf by mom. However, some of it is missing having gotten a little ragged over the years. If you know the rest of the directions please feel free to log in and correct it. Thanks, Tom

Preperation Time 20 Min.
Rising Time 2½ to 3 hours.

1½ Cups of Milk
½ Cup of Warm Water
2 pks. Dry Yeast
¼ Cup Sugar
1/3  Cup Soft Butter
1 T Salt
3 Eggs
7 to 7½ Cups Sifted Flour
1 Egg Yolk
1 T Water

Scald milk, cool to lukewarm. Put water in large bowl add yeast and dissolve. butter, salt beat in cups of flour blended, add flour to make, knead 5 minutes. Let rise and punch down and let rise again. Turn on to board and knead. Makes 3 loves. Make loaves and bursh with egg yolk mixed with water and sprinkle with sesame seeds. Back in 350° for 30 to 35 minutes. Braiding on page 72 picture one.

This is the origional recipe in its unchanged version. You can add almost anything you want to this recipe. Things such as colored mini marshmellows have been added to it. What ever you imagine can be used in it. Also this makes a good ingredient for making a nut bread.

 1 Quart Cranberries
¾ Cup Water
¾ Cup Water
¼ Pound Raisins
1¼ Pounds Sugar
1 Orange, See Recipe
½ Pound Nuts, chopped

Cook berries in ¾ cup of water until they start to pop, then drain. Put berries back into pan with the other ¾ cup of water, ¼ pound raisins, 1½ pounds sugar and one orange rind, toss out the seeds and white membrane, then chop the orange up and add it to the cranberries. Add the ½ pound of nuts during the last 5 minutes of the cooking time.

1 ¼ Cups Flour
½ Teaspoon Salt
½ Teaspoon Ground Cinnamon
2 Sticks Margarine
11 oz. Butterscotch Chips
¾ Cups Sugar
¾ Cups Brown Sugar
1 Teaspoon Vanilla
3 Cups Oats
Combine: Flour, soda, salt and Cinnamon.
Beat: Margarine, Sugar, Brown Sugar, Eggs and Vanilla
Stir In: Oats and Butterscotch
Bake @ 375° F, for 7 to 8 minuts
Makes 4 dozen cookies

A sour starter can be made by combining 1 tablespoon of dry yeast, 2 ½ cups warm water, 2 teaspoons sugar or honey and 2 ½ cups flour. Let it ferment for five days, stirring daily. The starter may be kept indefinitely in the refrigerator, although it is perhaps best to use it once a week. If liquid rises to the top during storage, stir it in again. The starter and the sponge are both about the consistency of thick mud.

SOURDOUGH BREAD

Use this same dough for sourdough English muffins, sourdough cinnamon rolls, etc. (Four loaves)
At night:
9 c Whole wheat flour
1--2 c Starter
7 ½ c Lukewarm water

In morning:
Replenish starter
1 c oil
2 T salt
10—12 c or more whole wheat flour

Night:

Add starter to flour without mixing. Then mix together while adding water a few cups at a time, until a thick pasty batter is formed. Beat well.

Morning:

Remove 1—2 cups from sponge to replenish starter and refrigerate for next sourdough bread. Now fold in oil, salt, and remaining flour gradually with spoon. When dough
comes easily away from bowl, but is still a bit sticky, remove
and place on floured bread board. Knead for five minutes, adding more flour as necessary. Dough will be a little softer
and stickier than normal yeasted bread. Cut into four
sections and form into loaves. Place in oiled bread pans.
Slit tops. Allow two hours rising in pans. Brush tops with
water. Place in pre-heated 425° oven for 20 minutes.
Brush tops with water again, turn oven down to 375 degrees
continue baking for 1 — 1 ¼ hours.

VARIATIONS:

SOURDOUGH RYE

Delicatessen taste.
Substitute 6—8 cups rye flour for whole wheat flour in morning addition. May be shaped into round loaves and baked on greased sheet, or on baking sheet sprinkled with corn meal.

(SOURDOUGH) FRENCH LOAVES

How can bread be so good?
May substitute unbleached white flour for whole wheat flour (some or all).
To make French loaves, roll out dough in a rectangle about ¼” thick on a floured board. Starting with a thin end, roll up dough tightly, as you would roll up a carpet.
Pinch seam together and roll about to shape more evenly. Place finished loaf, seam down, on a baking sheet has been sprinkled with corn meal. Brush loaves with water. Make a ½” deep slit (lengthwise) in the top.
Let rise and bake as for regular sourdough bread loaves.

For every package fresh craneberries:

Rinse and pick through craneberries to remove any foreign material. Place in appropriate size sauce pan and add just enough water to cover. Bring to boil until the berries start popping then remove from water and refill pan till the berries are just covered with water. Add between 1 to 2 cups of sugar depending on taste, zest or grate 1 orange into mixture and then peel orange. Cut orange into pieces and then add to the mixture in sauce pan. Cook until thickened and then turn it to low. Continue to cook while you cut up walnuts into course dice and add to mixture. You can also add marshmellows, but wait until the mixture has cooled. This has changed with every generation, if you have anything knew to add feel free to add it too. This version of this is copywrited to this web site and page. Enjoy.

Carefully wash the ham and plunge into a big kettle of boiling water. Ham must be under water. Then toss in 1 Tbsp. whole cloves, stick of cinnamon, 3 cloves of garlic, 1 cup of vinegar and 1 cup of sugar. Let it stay in kettle over a very low heat for 3 ½ hours. Do not let water boil. After turning heat off let it remain in hot water for 4 hours. Remove from pan into baking pan add 1 cup brown sugar, 1 tbsp. dry mustard, whole cloves, ½ cup vinegar, ¾ cup water bake at 350 degrees for 1 hour 15 minutes. Then before removing from oven mix in a sauce pan 1 tsp. dry mustard, ½ of tsp. of powdered cloves and cinnamon, tsp. vinegar, apple or cranberry jelly. Serve over ham.

3 Lemons
3 Oranges
3 Banannas
3 Cups of Sugar
2 Cups of Cream
2 Cups of milk
1-3 oz. Can Crushed Pineapple

Mix juices of lemons and oranges add pineapple mashed banannas. Stir in sugar add milk and cream freeze all at once.

Bake two 9 to 10 inch pie shell's.

¾ Cup Milk
2 ½ Cups Canned Pumpkin
1 ½ Cups Brown Sugar
1/8 tsp. Ginger
¾ tsp. Cinnamon
¹/₃ tsp. Nutmet
5 Large Eggs


Heat ¾ cup milk in the top of a double boiler with 2 ¼ Cups of canned pumpkin, 1 ½ Cups brown sugar, ¹/₈ tsp. ginger, ¾ tsp. cinnamon and ¹/₃ tsp. nutmeg. Beat 5 large egg yolks slightly, add the hot mixture to the egg yolks gradually. Mix well and cook in the double boiler until thickened stirring constantly. Soften 2 envelopes unflavored gelatin in ¹/₃ cup cold water. Add to the hot custard and stir until it is dissolved. Cool until it begins to thicken. Heat 4 egg whites until stiff, but not dry, then fold them into the cooled pumkin mixture. Chill a little while longer, but do not let it set. Beat 1 ¹/₂ cups heavy cream uyntil stiff. Fold in ³/₄ teaspoon grated orange rind and ¹/₃ cup sugar. Fold into the pumkin mixture. Chill until very thick. Put the filling in the pie shell. Chill until it is set. Before serving, sprinkle with caramelized almonds. (Cramelize ¹/₄ cup sugar with 1 cup slivered blanched almonds in a skillet over low heat. Stir constantly and briskly as the sugar starts to color, for if you don't the almonds will begin to burn. B-r-r-rrr! Turn off the heat the minute they become a nice caramel color and spread out at once on a greased cookie sheet. Break apart when crisp). *Please note this receipe contains raw egg whites and they should be handled with care **Note sometimes she would grate walmnts instead of the caramelized almonds.