Recipe List

The following is a list of all of the recipes in the 1942 edition “The Modern Family Cook Book” list by the number assigned in the book.  Those in bold are recipes that I’ve made.  Those in italics are ones that I don’t planning on making (detailed in the Fine Print).  Additionally italicized are the numbered “recipes” that are merely instructive (i.e. How to Judge Quality of Fish).

**Note:  Need a Meta Given’s recipe that I haven’t made yet?  Ask for it in the comments and I’ll be glad to send it to you! 

  1. Spiced Apple Cider – 12/20/14 – good
  2. Cocoa for Adults – 1/6/13 – very good
  3. Cocoa for Children – 11/10/13 – less chocolaty than the adult version
  4. Hot or Chilled Cocoa for All – 12/16/12 – nice (see recipe)
  5. Chocolate Stock Syrup
  6. Hot Chocolate
  7. Chocolate Malted Milk
  8. Old-Fashioned “Boiled” Coffee
  9. Percolator Coffee
  10. Drip Coffee
  11. Eggnog – 12/19/12 – not bad (see recipe)
  12. Caramel Eggnog
  13. Fruit Buttermilk – 12/27/12 – nasty
  14. Fruit Juice Medley
  15. Fruit Punch    15a.  Grape Juice Float
  16. Lemonade
  17. Lemon Stock Syrup
  18. Limeade     18a  Hot Milk – 10/6/13 – okay, but not as good as 19
  19. Hot Spiced Milk – 12/23/12 – excellent    19a.  Molasses Nog
  20. Prune Milk Shake
  21. Pineapple Egg Punch
  22. Hot Tea
  23. Iced Tea  – 7/8/15 – good   23a.  Sassafras Tea
  24. Tomato Juice Cocktail – 6/14/12 – bad, overwhelming; I wonder if Meta actually meant for this to be served without vodka (see recipe)
  25. Vegetable Juice Cocktail – 2/6/15 – not good (see recipe)
  26. Baking Powder Biscuits – 2/22/14 – good (see recipe)  26a.  Buttermilk Biscuits     26b.  Drop Dumplings
  27. Butterscotch Pinwheels
  28. Cheese Biscuits
  29. Orange Pinwheel Biscuits
  30. Whole Wheat Biscuits
  31. Shortcakes – 7/18/14 – very good (see recipe)
  32. Apple and Pineapple Roll – 3/17/14 – very good (see recipe)
  33. Boston Brown Bread – 1/10/13 – okay, but heavy
  34. Cornbread – 9/16/14 – disappointing
  35. Spoon Cornbread – 11/19/13 – very good (see recipe)
  36. Griddle Cakes – 3/31/14 – tasty and easy (see recipe)
  37. Spicy Bread Crumb Griddle Cakes
  38. Evaporated Milk Griddle Cakes
  39. Cornmeal Griddle Cakes – 2/6/15 – excellent (see recipe)
  40. Nut Bread
  41. Peanut Bread
  42. Plain Muffins (see recipe)
  43. Blueberry or Other Fruit Muffins – 4/22/14 – good (see recipe)
  44. Bacon Muffins
  45. Bran Muffins
  46. Corn Sticks or Muffins
  47. Cranberry Muffins – 12/26/12 – okay
  48. Whole Wheat Muffins – 12/20/14 – fantastic (see recipe)
  49. Pineapple Muffins
  50. Rice Muffins
  51. Rolled Oat Muffins
  52. Twin Mountain Muffins – 2/6/15 – great (see recipe)
  53. Popovers – 5/27/13 – excellent
  54. Quick Apple Streusel Coffee Cake – 10/5/13 – very good (see recipe)
  55. Cinnamon Toast – 5/27/13 – fine
  56. French Toast – 12/31/12 – good
  57. Hawaiian French Toast – 1/6/13 – excellent (see recipe)
  58. Melba Toast – 12/27/12 – good
  59. Milk Toast
  60. French-Fried Toast Sticks
  61. Croutons – 11/17/13 – good   61a.  Toast Sticks – 4/15/13 – very good
  62. Sweet Milk Waffles – 10/5/14 – excellent
  63. Buttermilk Waffles – 12/13/12 – mind blowing-ly good (see recipe)
  64. Banana Waffles – 12/25/12 – very good
  65. Corn Meal Waffles
  66. Ice Box Rolls – 12/21/12 – excellent (see recipe)
  67. Cinnamon Loaf
  68. Cinnamon Coffee Cake
  69. Raised Doughnuts
  70. Bread Sticks
  71. Butterhorn Rolls – 12/22/12 – very good
  72. Butterfly Rolls -12/23/12 – excellent
  73. Rosettes
  74. Cinnamon Rolls – 12/3/13 – good, but more roll than dessert
  75. Braided Rolls
  76. Cloverleaf Rolls
  77. Clothespin Rolls
  78. Knots – 12/22/12 – very good, but a little hard to tie
  79. Parkerhouse Rolls
  80. Puffballs
  81. Vienna Rolls
  82. English Muffins
  83. Quick Yeast Bread
  84. Schnecken
  85. Streusel Coffee Cake
  86. Streusel Topping for Coffee Cake
  87. Swedish Tea Bread     87a.  Swedish Tea Ring
  88. White Bread and Rolls
  89. 100% Whole Wheat Bread – 11/10/13 – very good (see recipe)
  90. Part Whole Wheat Bread
  91. Angel Food Cake
  92. Mock Angel Food – 1/2/13 – good
  93. Sponge Cake
  94. Boston Cream Pie (Sometimes Called Washington Pie)
  95. Cocoa Butter-Sponge Layer Cake
  96. Daffodil Cake
  97. Jelly Roll
  98. Lemon Jelly Roll     98a.  Chocolate Blanc Mange Roll
  99. Moss Rose Sponge Cake
  100. Jam Eclair Cakes
  101. Strawberry Ice-Box Cake
  102. Rosettes
  103. Apple Sauce Cake – 10/25/14 – the BEST (see recipe)
  104. Chocolate Cocoanut Cake
  105. Chocolate Banana Cream Shortcake
  106. Chocolate Cream Cheese Cake
  107. Cinnamon Cake     107a.  Cottage Cheese Cake
  108. Dolly Varden Cake
  109. Red Devil’s Food Cake – 7/7/15 – delicious (see recipe)
  110. Lady Baltimore Cake
  111. Old-Fashioned Marble Spice Cake
  112. Half-A-Pound Cake – 3/26/15 – good but not the classic pound cake (see recipe)
  113. Rich Loaf Cake
  114. Spice Cake – 12/6/12 – yummy
  115. Two-Egg Cake – 3/17/14 – good, not too sweet
  116. White Layer Cake
  117. Whole Wheat Cake
  118. Golden Feather Cake – 1/11/13 – very good
  119. Apricot Upside-Down Cake
  120. Dutch Cherry Cake – 12/16/12 – delish (see recipe)
  121. Pineapple Upside-Down Cake     121a.  Peach Upside-Down Cake
  122. Gingerbread – 12/31/13 – very good
  123. Gingerbread with Whipped Cream and Orange Wedges – 1/6/13 – wonderful! (see recipe)
  124. Inexpensive Fruit Cake
  125. Rich Fruit Cake
  126. Fruit Cake Baked in Candied Grapefruit Shells
  127. Apricot Glaze for Fruit Cake
  128. Doughnuts – 12/21/13 – fantastic (see recipe)
  129. Banana Doughnuts
  130. Baked Frosting
  131. Broiled Icing
  132. Butter Cream Frosting – 3/17/14 – good
  133. Coffee Butter Frosting
  134. Chocolate Butter Frosting – 10/29/14 – good (see recipe)
  135. Orange Butter Frosting – 6/5/12 – good orange flavor
  136. Thin Butter Icing – 10/25/14 – very good (see recipe)
  137. Chocolate Cream Cheese Frosting – 7/7/15 – good; nice tang from cheese (see recipe)
  138. Dark Chocolate Frosting
  139. Chocolate Orange Frosting – 1/11/13 – very good
  140. Strawberry Icing
  141. Coffee Fruit Frosting
  142. Confectioners’ Frosting
  143. Fondant Frosting
  144. Fudge Frosting
  145. Seven-Minute Frosting
  146. Baltimore Icing
  147. Cocoanut Icing
  148. Raspberry Icing – 1/1/13 – very good
  149. Cocoa Filling
  150. Date Filling
  151. Lemon Jelly Filling
  152. Candied Apple Rings
  153. Candied Orange and Grapefruit Peel
  154. Chocolate Fudge – 12/15/14 – okay (see recipe   )
  155. Mexican Orange Candy
  156. Panocha
  157. Plain Caramels
  158. Chocolate Caramels
  159. Nut Caramels
  160. Divinity
  161. Plain Fondant
  162. Peanut Brittle
  163. Taffy (Swedish Style)
  164. Old-Fashioned Candied Fruit Roll
  165. Peanut Butter Pinwheels
  166. Potato Kisses
  167. General Directions for Cooking Cereals
  168. Rolled Oats or Rolled Wheat – 12/6/12 – good
  169. Refined Cereals (such as Cornmeal, Cream of Wheat, Wheatena, Farina) – 12/21/12 – good
  170. Cracked Wheat – 12/4/12 – good
  171. To Cook Macaroni, Spaghetti and Noodles
  172. Fried Cornmeal Mush
  173. Sauteed Noodles     173a.  Crisp Noodles
  174. Boiled Rice – 12/27/12 – fine, but I prefer steaming
  175. Rice Cooked in Milk
  176. Toasted Rice     176a.  Popped Corn
  177. Baked Macaroni and Cheese No. 1 – 12/22/12 -good (see recipe)
  178. Baked Macaroni and Cheese No. 2 (see recipe)
  179. Macaroni with Cheese Sauce – 12/21/13 – excellent (see recipe)
  180. Baked Macaroni and Cottage Cheese
  181. Cheese Egg Float – 12/14/13 – excellent (see recipe)
  182. Cheese Fondue
  183. Cheese Souffle
  184. Cheese Toasties
  185. Corn and Cheese Rarebit – 12/4/12 – very good, but runny
  186. Corn and Tomato Rarebit
  187. Hominy Cheese Croquettes
  188. Jiffy Noodles
  189. Pimiento Cheese
  190. Rice and Cheese Croquettes
  191. Tomato Cheese Fondue
  192. Tomato Rarebit
  193. Welsh Rarebit
  194. Brownies – 11/10/13 – good but bake time way off (see recipe)
  195. Cocoa Indians
  196. Chocolate Drop Cookies
  197. Chocolate Nut Cookies     197a.  Date Pinwheels
  198. Cocoa Oatmeal Cookies – 10/17/14 – boring (see recipe)
  199. Gingersnaps – 11/17/13 – excellent (see recipe)
  200. Three-Way Ginger Cookies – 10/20/14 – excellent (see recipe)
  201. Gum Drop Cookies – 12/15/14 – interesting, crispy, yum (see recipe)
  202. Hermits – 2/22/14 – very good (see recipe)
  203. Lemon Sugar Cookies
  204. Oatmeal Drop Cookies – 2/13/15 – great (see recipe)
  205. Old-Fashioned Lace Cookies
  206. Praline Cookies
  207. Rocks – approx. Oct. 2012 – good
  208. Vanilla Crisps
  209. Butterscotch Cookies
  210. Checkerboard Cookies
  211. Ice-Box Cookies (see recipe)
  212. Cocoanut Ice-Box Cookies – 11/22/13 – excellent (see recipe)
  213. Ginger Ice-Box Cookies
  214. Pecan Crescent Cookies
  215. Pinwheel Cookies
  216. Christmas Meringue Cookies
  217. Cinnamon Stars
  218. Cocoa Macaroons – 1/27/15 – very good (see recipe)
  219. Cocoanut Fingers – 12/3/12 – spectacular (see recipe)
  220. Cornflake Kisses – 10/13/14 – very good (see recipe)
  221. Butter Cookies
  222. Fruit-Filled Peanut Cookies
  223. Poppy Seed Cookies – 12/8/12 – good
  224. Sugar Cookies
  225. Springerlie
  226. Baked Custard – 7/18/18 – very good (see recipe)
  227. Brown Sugar Custard – 11/3/15 – good (see recipe)
  228. Butterscotch Custard
  229. Mincemeat Custard – 12/8/12 – not great
  230. Orange Puff Custard
  231. Peanut Butter Custard
  232. Pumpkin Custard – approx. Oct. 2012 – yummy
  233. Soft or “Boiled” Custard     233a.  Soft Meringue     233b.     Hard Meringue
  234. Floating Island – 2/17/14 – delicious (see recipe)
  235. French Custard
  236. Meringue with Chocolate Custard – 3/31/14 – great (see recipe)
  237. Rhubarb Custard
  238. Rice Custard
  239. Apple Rennet-Custard -12/31/13 – didn’t set up but tasty (see recipe)  239a.  Cocoa Rennet-Custard
  240. Cottage Cheese Rennet-Custard
  241. Peppermint Rennet-Custard
  242. Apricot Ice Cream
  243. Caramel Mousse
  244. Chocolate Ice Cream
  245. Graham-Apricot Frozen Pudding
  246. Frozen Peach Cream
  247. Peppermint Stick Ice Cream
  248. Rhubarb Marlow
  249. Strawberry Ice Cream
  250. Old-Fashioned Vanilla Ice Cream
  251. Cranberry-Apple Milk Sherbet
  252. Lemon Milk Sherbet
  253. Pineapple Buttermilk Sherbet
  254. Pineapple Ice
  255. Prune Marshmallow Freeze
  256. Three-Fruit Ice
  257. Ambrosia – 11/10/13 – good (see recipe)
  258. Apple Crumble – 2/28/14 – good (see recipe)
  259. Apple Dumplings
  260. Apple Dumpling Pudding – 12/22/12 – very good (see recipe)
  261. Apple Sauce – 11/19/13 – very good (see recipe)
  262. “Dressed Up” Canned Apple Sauce – 1/6/13 – very good
  263. Applecot Sauce – 6/4/14 – good (see recipe)
  264. Apple Snow
  265. Apple and Cranberry Sauce
  266. Baked Apples No. 1 – 2/13/15 – wonderful (see recipe)
  267. Baked Apples No. 2 – 11/10/13 – just okay
  268. Cinnamon Apples
  269. Escalloped Apples
  270. Fried Apples – 6/4/14 – very good (see recipe)
  271. Poached Apples     171a.     Poached Orange Slices
  272. Stewed Apples – 12/6/12 – good
  273. Danish Apple Cake
  274. Stewed Dried Apricots – 12/6/12 – okay
  275. Apricot Puree
  276. Apricot Fritters
  277. Apricot Whip
  278. Baked Bananas – 1/12/15 – just okay (see recipe)
  279. Banana Butterscotch Pudding
  280. Banana Fritters     280a.  Pan-Fried Bananas
  281. Stewed Blackberries     281a.  Stewed Cherries
  282. Cranberry Sauce or Jelly – 12/14/13 – good
  283. Stewed Dried Fruit – 12/14/13 – good
  284. Dried Fruit Compote
  285. Dried Fruit Puree – 5/27/13 – good (see recipe)
  286. Dried Fruit Whip
  287. Fruit Cup – 11/20/14 – sad with canned fruit cocktail
  288. Grapefruit Shortcake     288a.  Broiled Grapefruit
  289. Lime Fluff
  290. Baked Peaches
  291. Stewed Peaches – 11/21/13 – good
  292. Peach Meringue – 4/20/14 – excellent (see recipe)
  293. Sugared Peaches
  294. Pear or Peach Meringues     294a.  Stewed Pears
  295. Baked Fresh Pears – 12/6/12 – very good
  296. Baked Pears with Marshmallows
  297. Plum Dumplings
  298. Stewed Fresh Plums
  299. Sugared Fresh Pineapple
  300. Pineapple Date Whip
  301. Stewed Prunes – 10/6/13 – satisfying
  302. Prune Whip No. 1 – 5/27/13 – very tasty (see recipe)
  303. Prune Whip No. 2
  304. Stewed Quince
  305. Stewed Raisins – 3/10/14 – juicy and hot, but work
  306. Plumped or Puffed Raisins – 11/17/13 – good
  307. Stewed Rhubarb
  308. Rhubarb Strawberry Meringue
  309. Strawberry Shortcake
  310. Fresh Peach Shortcake – 7/18/14 – excellent (see recipe)
  311. Fruit Shortcake
  312. Apple Delight
  313. Apples in Raspberry Gelatine – 11/21/14 – just okay
  314. Apricot Bavarian
  315. Banana Grape Mold – 11/19/13 – pretty good (see recipe)
  316. Grape Gelatine
  317. Butterscotch Marshmallow Pudding
  318. Caramel Sponge
  319. Chocolate Bavarian
  320. Fruit-Flavored Gelatine – 3/31/14 – fine
  321. Grape Bavarian
  322. Grapefruit Fluff – 1/19/15 – pleasant (see recipe)
  323. Lemon Pineapple Fluff
  324. Oatmeal Jelly Dessert
  325. Fresh Orange Bavarian
  326. Orange Jelly
  327. Orange Buttermilk Jelly
  328. Peach Gelatine
  329. Pineapple Bavarian
  330. Pineapple Snow
  331. Molded Plum Pudding
  332. Prune and Orange Jelly – 12/27/12 – very good (see recipe)
  333. Raspberry Bavarian
  334. Molded Raspberry Cream
  335. Raspberry Sponge – 7/10/14 – good (see recipe)
  336. Snow Pudding
  337. Strawberry Sponge
  338. Blackberry Pudding
  339. Bread Pudding
  340. Cocoa Bread Pudding
  341. Orange Marmalade Bread Pudding – 9/16/14 – tasty and easy (see recipe)
  342. Brown Betty
  343. Caramel Blanc Mange
  344. Chocolate Blanc Mange
  345. Cinnamon Blanc Mange
  346. Chocolate Egg Yolk Pudding
  347. Chocolate Marshmallow Pudding
  348. Chocolate Wheat Pudding
  349. Cocoa Puff
  350. Cornstarch Pudding
  351. Banana Cornstarch Pudding
  352. Butterscotch Pudding – 4/15/13 – very good (see recipe)
  353. Cottage Pudding – 11/21/13 – excellent (see recipe)
  354. Date Cake Dessert
  355. Datona Pudding – 4/22/14 – very good
  356. Dutch Apple Cake – 6/5/14 – magic (see recipe)
  357. Indian Pudding
  358. Jam Meringue Puff
  359. Lemon Chiffon Pudding
  360. Lemon Cracker Pudding – 12/17/14 – surprisingly good (see recipe)
  361. Lemon Cream Pudding
  362. Lemon Grape-Nut Pudding
  363. Orange Float
  364. Rice Cream
  365. Glorified Rice
  366. Old-Fashioned Rice Pudding – 10/5/13 – not bad, but too time consuming
  367. Tapioca Cream – 12/21/12 – tasty, but didn’t thicken – missing something?
  368. Butterscotch Tapioca
  369. Fruit Juice Tapioca – 12/31/12 – grape juice version turned out grainy and weird
  370. Fresh Fruit Tapioca
  371. Apple Tapioca – 11/20/14 – alright
  372. Cherry Tapioca
  373. Canned Fruit Tapioca
  374. Loganberry Tapioca
  375. Raisin Delicious
  376. Upside-Down Cherry Pudding
  377. Steamed Fruit Pudding
  378. Baked Carrot Pudding
  379. Baked Prune Pudding
  380. Cottage Cheese and Honey
  381. Baked Eggs in Bacon Rings – 2/13/15 – egg-cellent (see recipe)
  382. Baked Eggs in Tomato Cups
  383. Creamed Eggs – 6/5/12 – slightly nauseating
  384. Eggs in Cheese Sauce – 12/6/12 – very bland
  385. Creamed Eggs and Asparagus on Toast
  386. Eggs Benedictine – 11/21/14 – excellent (see recipe)
  387. Devilled Eggs No. 1
  388. Devilled Eggs No. 2
  389. Devilled Eggs No. 3
  390. Fried Eggs – 4/15/13 – good technique
  391. Poached Eggs – 2/28/14 – standard directions
  392. Poached Eggs in Potato Nests
  393. Eggs Poached in Milk – 1/5/13 – very good
  394. Soft-Cooked Eggs – 1/19/15 – good technique (see recipe)
  395. Hard-Cooked Eggs  – 10/25/14 – good   395a.  Eggs a la Goldenrod
  396. Scrambled Eggs – 10/5/13 – good, but salty
  397. Hearty Scrambled Eggs
  398. Parsley Scrambled Eggs
  399. Bacon Omelet
  400. French Omelet – 11/21/13 – good
  401. Parsley Omelet
  402. Puffy Omelet – 12/21/12 – very good (see recipe)
  403. Celery Souffle
  404. Chipped Beef Souffle – 12/21/13 – terrible
  405. Meat Souffle
  406. Oatmeal Souffle
  407. Potato Frankfurter Souffle – 1/19/15 – good variation on mashed potatoes (see recipe)
  408. Spaghetti Souffle with Creamed Ham
  409. How To Judge Quality of Fish
  410. Cleaning Scale Fish
  411. Cleaning Catfish and Eel
  412. Skinning Carp
  413. Preparing Fish Fillets
  414. Fish Baked in Parchment – 4/22/14 – excellent (see receipe)
  415. Quick Baked Fish, Spencer Method – 12/14/13 – very good (see recipe)
  416. Delicious Boiled Fish
  417. Broiled Fish – 11/19/13 – very good
  418. Broiled Salt Mackerel
  419. French-Fried Fish
  420. Pan-Fried Fish
  421. To Freshen Codfish     421a.  Creamed Codfish
  422. Codfish au Gratin
  423. Codfish Balls or Cakes – 12/6/12 – decent, could use more fish
  424. Codfish Casserole – 2/17/14 – disappointing
  425. Creamed Finnan Haddie
  426. Finnan Haddie and Potato Casserole
  427. Fish Cakes     427a.  Fish Pie
  428. Creamed Salmon
  429. Salmon au Gratin
  430. Salmon Croquettes
  431. Salmon Loaf – 10/25/14 – very good (see recipe)
  432. Salmon Patties – 2/28/14 – very good (see recipe)
  433. Salmon Souffle
  434. Salmon and Macaroni Casserole
  435. Salmon and Rice Casserole
  436. Fish Pastry Shell with Salmon-Lobster Filling
  437. Creamed Tuna Fish
  438. Tuna and Celery Fondue
  439. Tuna and Noodle Casserole
  440. Species of Clams
  441. Cleaning Clams
  442. Serving Raw Clams on the Half Shell 
  443. Steaming Clams
  444. Roasting Clams
  445. How to Buy Crabs
  446. Cooking Hard-Shelled Crabs
  447. Cooking Soft-Shelled Crabs
  448. Crabmeat Cakes
  449. How to Buy Lobsters
  450. Boiling Lobsters
  451. Broiled Lobster
  452. Lobster Newburg
  453. How to Buy Oysters
  454. How to Open Oysters
  455. How to Clean Shucked Oysters
  456. Oysters on the Half Shell
  457. Escalloped Oysters
  458. Fried Oysters
  459. Pan Fried Oysters
  460. How to Buy Shrimp
  461. Preparing Fresh Shrimp
  462. Creamed Shrimp – 12/27/12 – good; probably very kid-friendly
  463. French-Fried Shrimp
  464. Shrimp Cocktail
  465. How to Buy Scallops
  466. Fried Scallops
  467. Pan Fried Scallops
  468. Meat Gravy – 1/6/13 – good
  469. Rib Roast of Beef
  470. Rolled Rib Roast
  471. Fried Round Steak
  472. “Boiled” Beef and Noodles
  473. Boiled Dinner with Corned Beef
  474. Corned Beef and Cabbage
  475. Beef Bean Pot
  476. Beef-Tomato-Macaroni Medley – 4/13/14 – very good (see recipe)
  477. Beef and Spaghetti Dinner
  478. Braised Beef Balls     478a.  Braised Meat – 7/10/14 – okay
  479. Chili Con Carne     479a.  Ground Beef in Gravy
  480. Diced Meat Roast
  481. Broiled Steak
  482. Hamburger Patties
  483. Hamburger Noodle Casserole
  484. Hamburger Rolls with Tomatoes
  485. Italian Rice
  486. Italian Spaghetti with Meat Sauce – 10/6/13 – not Italian, but hearty and satisfying (see recipe)
  487. Kidney Bean and Beef Casserole
  488. Meat Balls with Sauerkraut
  489. Meat Loaf No. 1 – 12/17/14 – not bad, but pretty meaty (also, I overcooked it)
  490. Upside-Down Meat Loaves
  491. Meat Loaf No. 2 – 5/27/13 – good
  492. Piquant Cheeseburgers
  493. Salisbury Steak
  494. Spanish Rice and Beef – 2/17/14 – excellent (see recipe)
  495. Stuffed Cabbage Rolls
  496. Tomato Hamburgers
  497. Baked Potatoes in Blankets
  498. Beef Pot Roast – 11/10/13 – very good (see recipe)  498a.  Beef Pot Roast with Macedoine of Vegetables
  499. Spanish Pot Roast
  500. Beef Pot Roast with Vegetables – 1/6/13 – good
  501. Beef and Vegetable Pie – 3/31/14 – good comfort food (see recipe)
  502. Beef Stew with Vegetables – 10/31/12 – good
  503. Braised Brisket with Sweet-Sour Gravy
  504. Round Steak Birds
  505. Sauerbraten
  506. Spiced Beef
  507. Steak Roll
  508. Swiss Steak – 6/4/12 – meh, chewey
  509. Beef Turnovers – 12/31/12 – good
  510. Beef Hash No. 1
  511. Beef Hash No. 2
  512. Goulash
  513. Meat, Poultry or Fish Croquettes
  514. Fried Corned Beef
  515. Chipped Beef and Noodle Casserole
  516. Creamed Eggs and Chipped Beef on Toast
  517. Frizzled Chipped Beef
  518. Creamed Chipped Beef
  519. Roast Lamb Shoulder with Dressing
  520. Roast Leg of Lamb
  521. Lamb and Sausage Casserole
  522. Lamb Shoulder Chops with Dressing
  523. Broiled Lamb Chops
  524. Pan-Broiled Lamb Chops
  525. Lamb Patties – 7/18/14 – moist and delicious (see recipe)
  526. Lamb and Pork Loaf
  527. Barbequed Lamb Riblets
  528. Curried Lamb – 1/14/14 – not bad (see recipe)
  529. Irish Stew – 11/3/15 – okay, bland (see recipe)
  530. Lamb and Lima Bean Casserole
  531. Rolled Stuffed Breast of Lamb
  532. Stuffed Lamb Breast
  533. Lamb Hash
  534. Lamb Scallop
  535. Baked Ham
  536. Baked Picnic
  537. Broiled Ham
  538. Pan-Fried Ham – 3/10/14 – yay ham!
  539. Escalloped Potatoes and Ham
  540. Ham and Potato Casserole – 12/4/12 – good
  541. Ham and Sweet Potato Casserole
  542. Roast Fresh Boston Style Pork Butt
  543. Roast Loin of Pork
  544. Broiled Bacon – 12/21/12 – bacon-y
  545. Pan-Broiled Bacon – 12/3/12 – bacon!
  546. Baked Bacon – 12/25/12 – 544 & 545 are better, but easy
  547. Sausage, Bacon and Tomato Grill
  548. Baked Pork Chops with Apples
  549. Braised Pork Chops
  550. Pork Chops En Casserole
  551. Spanish Pork Chops – 7/7/15 – solid comfort food (see recipe)
  552. Stuffed Pork Chops
  553. Pork Shoulder Chops with Sauerkraut
  554. Pork Shoulder Steak with Spanish Rice – 9/16/14 – version without rice, really good (see recipe)
  555. Barbecued Spareribs
  556. Braised Spareribs
  557. Fruited Spareribs
  558. Spareribs and Sauerkraut
  559. Stuffed Spareribs
  560. Boiled Dinner with Ham Hocks
  561. Braised Pig Hocks
  562. Pork Chop Suey – 11/20/14 – great (see recipe)
  563. Pork Scrapple – 10/20/14 – good, but salty   563a.  Pan-Broiled Link Sausages – 10/25/14 – good technique
  564. Baked Acorn Squash with Little Pig Sausages
  565. Pork Sausage Patties – 11/21/13 – exactly what it sounds like (so quite good)
  566. Spanish Sausages – 3/26/15 – rich and yummy (see recipe)
  567. Mock Chicken Legs
  568. Salt Pork and Cream Gravy
  569. Pork and Rice Casserole – 11/24/14 – good (see recipe)
  570. Creamed Spiced Ham in Baked Hubbard Squash
  571. Veal Loaf
  572. Veal Patties
  573. Braised Veal Shoulder Steak
  574. Breaded Veal Chops
  575. Jellied Veal Loaf
  576. Pot Roast of Veal     576a.  Pot Roast of Veal with Apple Dressing
  577. Stuffed Veal Shoulder
  578. Stuffed Veal Rolls – 12/31/13 – very good (see recipe)
  579. Veal Baked in Milk
  580. Veal Birds
  581. Veal Chop Suey
  582. Veal a la King
  583. Veal and Spaghetti
  584. Veal Fricassee
  585. Veal Paprika – 3/17/14 – different and good (see recipe)
  586. Veal Stew
  587. Veal and Vegetable Pie
  588. Boiled Frankfurters
  589. Pan-Fried Frankfurters
  590. Frankfurters on Buns
  591. Barbecued Frankfurters
  592. Creamed Frankfurters
  593. Escalloped Potatoes and Frankfurters
  594. Frankfurters and Lima Bean Casserole
  595. Frankfurters in Blankets – 11/24/14 – very good (see recipe)
  596. Sauerkraut with Frankfurters
  597. Savory Frankfurters – 10/3/13 – tasty!
  598. Boiled Bologna
  599. Grilled Bologna Cups
  600. Removing Skin and Tubes From Liver
  601. Pan Fried-Liver
  602. Pan-Fried Liver and Onions
  603. Braised Liver
  604. Braised Liver with Rice and Tomatoes
  605. Liver and Bacon with Fried Noodles
  606. Broiled Liver Steak
  607. Poor Man’s Goose
  608. French-Fried Liver
  609. Baked Liver and Vegetables
  610. Italian Style Liver, Macaroni, and Tomatoes
  611. Spanish Liver
  612. Liver a la Gourmet
  613. Liver Loaf
  614. Liverburgers
  615. Grilled Liver Sausage
  616. Liver Sausage and Creamed Cabbage
  617. Kidney Stew
  618. Braised Kidneys and Shortribs
  619. Devilled Kidneys
  620. Steak and Kidney Pie
  621. Braised Stuffed Heart
  622. Pan-Fried Beef Heart
  623. Stewed Heart
  624. Heart Chop Suey
  625. Broiled Fresh Tougue
  626. Cold Jellied Tongue
  627. Creamed Sweetbreads
  628. Scrambled Brains
  629. Tripe a la Creole
  630. Tripe de Luxe
  631. Plain Pastry – 3/31/14 – good instructions, but I need practice
  632. Cheese Pastry
  633. Cheese Pastry Sticks
  634. Whole Wheat Pastry     634a.  Bread Crumb Pie Crust     634b.  Gingersnap Pie Crust
  635. Apple Pie
  636. Apple Sauce and Orange Pie
  637. Dutch Apple Pie – 10/5/14 – very good
  638. Struesel Topping for Apple Pie – 10/5/14 – excellent
  639. Apricot Tarts
  640. Blackberry Cobbler
  641. Black Raspberry Cobbler
  642. Blackberry Turnovers
  643. Blueberry Pie
  644. Cherry Cobbler – 10/18/14 – good (see recipe)
  645. Canned Cherry Pie
  646. Fresh Cherry Pie
  647. Cherry Tarts
  648. Gooseberry Tarts
  649. Old-Fashioned Jelly or Jam Tarts
  650. Mince Pie
  651. Mincemeat Tarts
  652. Canned Peach Tarts
  653. Fresh Peach Pie
  654. Fresh Peach Tarts
  655. Canned Peach Cobbler
  656. Fresh Peach Cobbler
  657. Fresh Plum Pie
  658. Prune Whip Pie     358a.  Raspberry Pie
  659. Rhubarb Pie – 4/13/14 – very good (see recipe)
  660. Fresh Strawberry Pie
  661. Strawberry Whip Pie
  662. Banana Cream Pie
  663. Buttermilk Raisin Pie
  664. Butterscotch Pie
  665. Chocolate Pie
  666. Cream Pie     666a.  Cocoanut Cream Pie
  667. Meringue for All Cream Pies
  668. Cream Puffs     668a.  Eclairs
  669. Cream Filling for Cream Puffs
  670. Lemon Pie
  671. Lemon Cream Tarts
  672. Lemon Crumb Pie
  673. Nut Pie
  674. Dried Peach Cream Pie
  675. Sour Cream Prune Pie
  676. Chess Pie
  677. Custard Pie
  678. Peach Blossom Pie
  679. Pumpkin Pie No. 1 – 11/27/14 – excellent (see recipec)
  680. Pumpkin Pie No. 2
  681. Pumpkin Pie No. 3
  682. Apricot Chiffon Pie
  683. Cherry Chiffon Pie
  684. Lemon Chiffon Pie
  685. Braised Chicken
  686. Fried Chicken
  687. Roast Chicken
  688. Stewed Chicken and Dumplings – 12/22/12 – excellent (see recipe)
  689. Chicken a la King
  690. Chicken Fricassee
  691. Chicken Pie
  692. Roast Duck
  693. Roast Goose
  694. Braised Ducklings – there is no way I’m cooking a duckling
  695. Roast Turkey
  696. Turkey Hash
  697. Bread Stuffing for Roast Turkey
  698. Fluffy Dressing for Roast Chicken
  699. Celery Stuffing
  700. Oyster Dressing
  701. Apple Butter
  702. Peach Butter
  703. Plum Butter
  704. Crab Apple Jelly     704a.  Apple Jelly     704b.  Apple Jam
  705. Red Currant Jelly
  706. Red Currant Jam
  707. Grape Juice
  708. Grape Jam
  709. Grape Jelly     709a.  Mint Jelly
  710. Strawberry Jelly
  711. Strawberry Jam
  712. Quick Orange Marmalade
  713. Quince Honey
  714. Strawberry Preserves
  715. Seven-Minute Strawberry Preserves
  716. Peach Preserves
  717. Canned Peaches     717a.  Canned Pears
  718. Canned Italian Prunes or Blue Plums     718a.  Blue Damson Preserves
  719. Canned Tomatoes     719a.  Canned Tomato Juice
  720. Beet Pickles
  721. Crab Apple Pickles
  722. Celery Cucumber Pickles
  723. Ripe Cucumber Pickles
  724. Dill Pickles
  725. Tomato Catsup     725a.  Hot Chili Sauce
  726. Oil Pickles
  727. Pickled Peaches
  728. Pickled Pears
  729. Piccalilli
  730. Sweet Pickle Relish     730a.  Sweet Chunk Pickles     730b.  Corn Relish
  731. Watermelon Pickles
  732. Apple and Peanut Salad – 11/3/15 – nice (see recipe)
  733. Raw Apple and Raisin Salad – 10/31/12- tasty 733a.  Cinnamon Apple Salad
  734. Apricot Cottage Cheese Salad
  735. Banana Salad – 12/1/13 – pretty good (see recipe)
  736. Banana, Apple, and Cranberry Salad – 12/25/12 – very good (see recipe)
  737. Banana, Marshmallow, and Nut Salad
  738. Cabbage and Apple Salad
  739. Cabbage, Celery, Apple and Grape Salad
  740. Cabbage and Raisin Salad – 9/16/14 – very good
  741. Cantaloupe and Blackberry Salad    741a.  Cantaloupe and Cherry Salad – 7/18/14 – good (see recipe)
  742. Grated Carrot Salad – 3/26/15 – good (see recipe)
  743. Grated Carrot and Raisin Salad
  744. Grated Carrot and Pineapple Salad
  745. Grated Carrot, Apple and Orange Salad     745a.  Cranberry Relish
  746. Cranberry Banana Salad – 12/31/13 – good
  747. Date, Cream Cheese, and Lettuce Salad
  748. Fresh Fruit and Date Salad
  749. Cold Fruit Plate
  750. Fruit Salad – 10/18/14 – good
  751. Fruit Salad with Marshmallows
  752. Grapefruit, Avocado, and Cream Cheese Salad
  753. Grapefruit Salad – 3/31/14 – good
  754. Orange Cocoanut Salad
  755. Orange Raisin Salad – 10/6/13 – good
  756. Orange Waldorf Salad – 11/17/13 – good
  757. Canned Peach Salad – 4/13/14 – excellent (see recipe)
  758. Fresh Peach Salad
  759. Molded Peach Salad – 11/10/13 – not bad
  760. Peach, Prune and Cottage Cheese Salad
  761. Pear Salad – 2/17/14 – good
  762. Pear and Celery Salad
  763. Pear and Cottage Cheese Salad – 4/15/13 – good combo
  764. Pineapple and Cottage Cheese Salad No. 1
  765. Pineapple and Cottage Cheese Salad No. 2
  766. Pineapple Date Salad No. 1
  767. Pineapple Date Salad No. 2
  768. Pineapple and Lettuce Salad
  769. Pineapple, Cabbage, and Date Salad
  770. Stuffed Prune Salad – 12/31/12 – okay
  771. Red Raspberry and Cottage Cheese Salad
  772. Waldorf Salad
  773. Whole Meal Fruit Salad
  774. Pickled Beets and Onions
  775. Pickled Beet Salad     775a.  Beet Relish
  776. Beet, Cheese, and Onion Salad – 11/20/14 – excellent (see recipe)
  777. Beet and Pea Salad
  778. Cabbage Salad – 4/22/14 – boring
  779. Shredded Cabbage and Celery Salad
  780. Carrot and Cabbage Salad – 11/17/13 – very good (see recipe)
  781. Carrot and Peanut Salad – 12/21/13 – very good (see recipe)
  782. Cooked Cauliflower Salad – 2/28/14 – too diet-y
  783. Raw Cauliflower Salad
  784. Celery Cabbage Salad
  785. Celery Stuffed with Cheese
  786. Cole Slaw – 12/6/12 – very good (see recipe)
  787. Pineapple Cole Slaw
  788. Cottage Cheese and Chives – 2/6/15 – tasty (see recipe)
  789. Cottage Cheese Salad – 1/5/13 – okay
  790. Sliced Cucumber Salad     790a.  Cucumber Cocktail
  791. Cucumber and Radish Salad
  792. Stuffed Cucumber Salad
  793. Cucumber and Onion Salad
  794. Egg Salad
  795. Garden Salad
  796. Green Bean Salad
  797. Kidney Bean Salad – approx. Oct 2012 – very bad; tasted like tuna salad but in a bad way
  798. Pea and Cheese Salad – 9/16/14 – very good (see recipe)
  799. Pea Mayonnaise Salad
  800. Sweet Potato Salad – 12/27/12 – very good (see recipe)
  801. Stuffed Tomato Salad No. 1 – 5/27/13 – good
  802. Stuffed Tomato Salad No. 2
  803. Stuffed Tomato Salad No. 3
  804. Stuffed Tomato Salad No. 4
  805. Tomato and Cucumber Salad
  806. Tomato and Lettuce Salad – 10/5/14 – good  806a.  Tomato and Onion Salad
  807. Vegetable Slaw
  808. Beet Ring with Cole Slaw
  809. Molded Cabbage and Pineapple Salad – 12/21/12 – unspeakably bad
  810. Cooked Cranberry Apple Salad
  811. Raw Cranberry Apple Salad
  812. Molded Fruit and Vegetable Salad
  813. Molded Ginger Ale Salad
  814. Tomato Aspic Salad
  815. Sunshine Salad
  816. Molded Vegetable Salad No. 1 – 10/25/14 – not bad (see recipe)
  817. Molded Vegetable Salad No. 2
  818. French Bowl Salad
  819. Fruit Salad Bowl
  820. Macaroni Salad
  821. Potato Salad No. 1 – 4/17/14 – great flavors (see recipe)
  822. Potato Salad No. 2 – 7/10/14 – good, but 821 is better (see recipe)
  823. Hot Potato Salad     823a.  Potato Carrot Salad
  824. Raw Spinach Salad – 8/22/12 – very good
  825. Tossed Vegetable Salad – 4/20/14 – very good
  826. Watercress Salad
  827. Wilted Lettuce – 4/22/14 – very good
  828. Chicken or Veal Salad
  829. Cold Meat Salad
  830. Corned Beef and Potato Salad
  831. Egg and Sardine Salad
  832. Salmon Salad
  833. Salmon and Macaroni Salad
  834. Jellied Salmon Salad
  835. Sardine Salad
  836. Shrimp Salad – 10/5/13 – good
  837. Tuna Fish Salad – 2/6/15 – lovely, refreshing lunch (see recipe)
  838. Avocado Salad Dressing
  839. Boiled Salad Dressing No. 1
  840. Boiled Salad Dressing No. 2
  841. French Dressing – 12/8/12 – very good  (see recipe) 841a.  Lemon French Dressing     8741b.  Blue Cheese Dressing
  842. Fruit Salad Dressing
  843. Mayonnaise     843a.  Cranberry Mayonnaise – 12/1/13 – terrible (see recipe)     843b.  Cranberry Mayonnaise     843b.  Raspberry Mayonnaise     843c.  Pepper-Onion Mayonnaise
  844. Peanut Mayonnaise – 11/21/13 – interesting
  845. Peanut Butter Dressing – 3/10/14 – okay (see recipe)
  846. Russian Dressing  – 1/6/13 – okay  846a.  Sour Cream Salad Dressing
  847. Special Salad Dressing
  848. Thousand Island Dressing – 7/10/14 – good
  849. Bacon Sandwiches – 6/3/12-good
  850. Bacon and Pickle Sandwiches
  851. Bacon and Tomato Sandwiches – 12/3/12 – delish  851a.  Bacon and Peanut Butter Sandwiches – 1/5/13 – good but salty
  852. Grilled Cheese and Bacon Sandwiches – 10/8/13 – very good (see recipe)
  853. Chipped Beef Sandwiches
  854. Bologna Sandwiches
  855. Club Sandwiches
  856. Frankfurter Sandwiches
  857. Ham Salad Sandwiches – 1/6/13 – edible, but not great
  858. Minced Ham and Cheese Spread
  859. Ham and Banana Sandwiches
  860. Ham and Cranberry Sandwiches
  861. Ham and Tuna Fish Sandwiches     861a.  Hot Roast Meat Sandwiches – 11/12/13 – very good (see recipe)    861b.  Cold Roast Meat Sandwiches
  862. Swiss Ham and Tomato Sandwiches
  863. Liver Sausage Sandwiches
  864. Liver Sausage Spread
  865. Liver Sausage Mushroom Spread
  866. Sausage Toast
  867. Square-Meal Biscuit Sandwiches – 2/22/14 – hearty and tasty (see recipe)
  868. Potted Meat
  869. Baked Bean Sandwiches
  870. Chopped Cabbage and Bacon Sandwiches
  871. Carrot Butter – 1/1/15 – lots of butter (see recipe)
  872. Carrot-Raisin Spread – 12/12/12 – tasty
  873. Cucumber, Onion, and Pickle Sandwiches
  874. Kidney Bean Sandwich Filling
  875. Lettuce Sandwiches
  876. Parsley Butter
  877. Mixed Vegetable Sandwiches
  878. Watercress Sandwiches
  879. Watercress and Bacon Sandwiches
  880. Sardine Sandwiches
  881. Broiled Sardine Sandwiches
  882. Shrimp Butter
  883. Cheese and Tomato Sandwiches – 10/12/13 – good (see recipe)
  884. Pan-Broiled Cheese Sandwiches
  885. Toasted Cheese-Ham Sandwiches     885a.  Cheese Puffs
  886. Denver Sandwiches – 4/20/14 – very good (see recipe)
  887. Devilled Egg Sandwiches – 1/1/15 – wonderful (see recipe)
  888. Egg and Bacon Sandwiches
  889. Egg Salad Sandwiches
  890. Cucumber and Egg Salad Sandwich Filling
  891. Olive and Egg Sandwiches
  892. Date Nut Spread
  893. Fruit and Cream Cheese Spread
  894. Olive Nut Spread – 11/11/13 – surprisingly good (see recipe)   894a.  Bread and Butter Sandwiches
  895. Peanut Butter Sandwiches
  896. Peanut Butter, Banana and Jelly Spread – 12/22/13 – okay    896a.  Jelly Sandwiches – 3/10/14 – good
  897. Peanut Butter and Jelly Sandwiches – 12/28/12 – good; butter a little weird
  898. Peanut Butter and Watercress Sandwiches
  899. Honey Butter
  900. Sandwich Bar  (see recipe)  900a.  Rolled and Ribbon Sandwiches
  901. Barbecue Sauce
  902. Brown Sauce
  903. Carrot Sauce
  904. Celery Sauce
  905. Cider Raisin Sauce
  906. Dill Sauce No. 1     906a.  Dill Sauce No. 2
  907. Cocktail Sauce for Seafood
  908. Drawn Butter Sauce
  909. Egg Sauce
  910. Hollandaise Sauce
  911. Mock Hollandaise Sauce
  912. Maitre d’Hotel Sauce
  913. Mint Sauce
  914. Spanish Sauce
  915. Tartar Sauce – 11/19/13 – yummy (see recipe)
  916. Tomato Sauce – 5/27/13 – very good
  917. Vegetable Creole Sauce
  918. Vinaigrette Sauce
  919. White Sauce – called for constantly
  920. Cheese Sauce – 12/11/12 good
  921. Horseradish Sauce
  922. Mustard Sauce – 11/24/14 – good (see recipe)
  923. Onion Sauce
  924. Brown Sugar Syrup – 12/31/12 – good
  925. Butterscotch Sauce
  926. Chocolate Sauce
  927. Cocoa Sauce No. 1
  928. Cocoa Sauce No. 2 – 5/27/13 – not good
  929. Coffee Sauce
  930. Custard Sauce
  931. Foamy Sauce
  932. Hard Sauce
  933. Lemon Hard Sauce
  934. Lemon Sauce – 11/21/13 – good (see recipe)
  935. Orange Sauce
  936. Pineapple Sauce
  937. Sauce for Fresh Fruit
  938. Vanilla Sauce
  939. Beef and Noodle Soup
  940. Chicken Broth with Rice – 11/17/13 – good
  941. Duck Soup
  942. Lamb Broth
  943. Oxtail Soup
  944. Turkey Soup
  945. Vegetable Soup
  946. Cream of Asparagus Soup – 3/26/15 – excellent (see recipe)
  947. Cream of Beet Soup
  948. Cream of Carrot Soup
  949. Cream of Celery Soup No. 1
  950. Cream of Celery Soup No. 2
  951. Cream of Corn Soup
  952. Cream of Lima Bean and Carrot Soup
  953. Cream of Mushroom Soup
  954. Cream of Navy Bean Soup
  955. Cream of Onion Soup – 12/8/12 – excellent (see recipe)
  956. Cream of Pea Soup
  957. Cream of Potato Soup – 11/20/14 – bland
  958. Cream of Salmon Soup
  959. Cream of Spinach Soup – 11/19/13 – very good (see recipe)
  960. Cream of Tomato Soup – 12/27/12 – not good; curdled
  961. Cream of Vegetable Soup   961a.  Split Pea Soup
  962. Beet Borsht
  963. Clam Chowder
  964. Corn Chowder
  965. Manhattan Clam Chowder     965a.  Fish Chowder
  966. Lentil Soup – 12/22/12 – okay
  967. Navy Bean Soup
  968. Onion Soup – 11/10/13 – very good (see recipe)
  969. French Onion Soup
  970. Oyster Bisque – 12/31/12 – good
  971. Oyster Stew
  972. Potato Carrot Soup
  973. Soy Bean Soup
  974. Spinach Chowder – 1/14/14 – excellent (see recipe)
  975. Tomato and Cabbage Soup – 1/19/15 – very good (see recipe)
  976. Watercress or Spinach and Potato Soup – 12/17/14 – easy and good (see recipe)
  977. Hot Tomato Bouillon     977a.  Beef Bouillon – 3/17/14 – fine, but just bouillon cube
  978. Jellied Tomato Bouillon
  979. Tomato Noodle Soup
  980. Artichokes (French)
  981. Buttered or Creamed Asparagus
  982. Asparagus and Egg Casserole
  983. Asparagus with Egg Sauce
  984. Asparagus Toast Rolls
  985. Buttered or Creamed Green Beans – 12/14/13 – good (see recipe)
  986. Green Beans au Gratin
  987. Green Beans with Onions and Bacon – 11/22/12 – very good
  988. Green Beans in Tomato Sauce
  989. Creole Wax Beans
  990. Wax or Green Beans with Dill Sauce
  991. Harvard Green or Wax Beans
  992. Buttered Kidney Beans
  993. Kidney Beans with Onions
  994. Kidney Beans with Salt Pork – 12/31/13 – very good (see recipe)
  995. Kidney Bean Loaf
  996. Buttered Dried Lima Beans
  997. Buttered New Lima Beans
  998. Baked Lima Beans – 2/22/14 – very good
  999. Lima Bean Casserole
  1000. Baked Beans with Tomatoes
  1001. Old-Fashioned Baked Beans – 1/10/13 – good, but beans never completely softened
  1002. Navy Bean and Apple Casserole
  1003. Baked Beans in Tomato Cups
  1004. Navy Bean Stew
  1005. Buttered Beets – 12/31/13 – good
  1006. Harvard Beets – 12/8/12 – okay
  1007. Buttered Broccoli – 12/11/12 – good
  1008. Buttered or Creamed Cabbage – 12/6/12 -good  1008a.  Buttered or Creamed Brussel Sprouts
  1009. Cabbage au Gratin
  1010. Escalloped Cabbage – 11/17/13 – very good (see recipe)
  1011. Red Cabbage with Apples
  1012. Buttered Carrots – 11/19/13 – good
  1013. Creamed Carrots
  1014. Creamed Carrots and Celery – 10/18/14 – very good (see recipe)
  1015. Creamed Carrots and Spinach – 4/15/13 – very good
  1016. Escalloped Carrots and Potatoes
  1017. Glazed Carrots
  1018. Carrot Souffle
  1019. Buttered or Creamed Cauliflower   – 3/31/14 – good   1019a.  Cauliflower in Chipped Beef Cheese Sauce
  1020. Buttered Celery – 10/6/13 – very good (see recipe)
  1021. Creamed Celery
  1022. Braised Celery
  1023. Celery au Gratin     1023a.  Buttered Chayote
  1024. Corn on the Cob
  1025. Buttered Corn – 3/17/14 – good
  1026. Corn Fritters
  1027. Escalloped Corn and Cheese
  1028. Fried Corn
  1029. Stewed Corn
  1030. Succotash No. 1
  1031. Succotash No. 2
  1032. Fresh Corn and Tomato Casserole -12/11/12 – very good   1032a.  Braised Cucumbers     1032b.  Cucumbers au Gratin
  1033. Baked Stuffed Eggplant
  1034. French-Fried Eggplant
  1035. Eggplant en Casserole
  1036. Fried Eggplant     1036a.  Fried Eggplant with Onion and Cheese Sauce
  1037. Sauteed Hominy with Potatoes and Onion
  1038. Kale or Other Greens
  1039. Buttered Kohlrabi
  1040. Lentil Stew with Ham – 10/18/14 – very good & great pantry staple (see recipe)
  1041. Baked Lentils with Bacon
  1042. Braised Lettuce
  1043. Sauteed Mushrooms
  1044. Creamed Mushrooms
  1045. Baked Onion Slices
  1046. Broiled Onions
  1047. Buttered Onions
  1048. Creamed Onions
  1049. Escalloped Onions
  1050. French Fried Onions     1050a.  Pan-Fried Onions
  1051. Glazed Onions
  1052. Onions au Gratin
  1053. Stuffed Onions No. 1
  1054. Stuffed Onions No. 2
  1055. Boiled Green Onions in Cheese Sauce
  1056. Okra and Tomatoes
  1057. Buttered Parsnips – 12/6/12 – okay
  1058. French-Fried Parsnips
  1059. Parsnip Stew
  1060. Buttered or Creamed Peas – 4/15/13 – okay, but could have used seasoning
  1061. Pea and Potato Casserole – 11/17/13 – perfect comfort food (see recipe)
  1062. Pea Loaf
  1063. Stuffed Green Peppers No. 1
  1064. Stuffed Green Peppers No. 2
  1065. Stuffed Green Peppers No. 3
  1066. Stuffed Green Peppers No. 4
  1067. Baked Potatoes  – 11/21/13 – good
  1068. Boiled Potatoes     1068a.  Riced Potatoes
  1069. Parsley Buttered Potatoes – 5/27/13 – good
  1070. Creamed Potatoes No. 1
  1071. Creamed Potatoes No. 2 – 12/8/12 – okay
  1072. Creamed Potatoes with Cheese
  1073. American Fried Potatoes    1073a.  Grated Potato Patties – 4/13/14 – tasty
  1074. Escalloped Potatoes – 12/17/14 – excellent (see recipe)
  1075. Quick Escalloped Potatoes – 12/21/12 – good
  1076. French-Fried Potatoes, White or Sweet
  1077. Mashed Potatoes – 11/10/13 – good
  1078. Potato Dumplings
  1079. Stuffed Baked Potatoes – 4/15/13 – excellent (see recipe)
  1080. Potatoes O’Brien – 12/14/13 – excellent (see recipe)
  1081. Potatoes au Gratin
  1082. Hashed Brown Potatoes
  1083. Roast Potatoes – 12/31/13 – okay
  1084. Boiled Sweet Potatoes – 11/24/14 – good
  1085. Baked Sweet Potatoes – 12/11/12 – good
  1086. Mashed Sweet Potatoes – 12/11/12 – good
  1087. Candied Sweet Potatoes – 3/10/14 – good (see recipe)
  1088. Escalloped Sweet Potatoes and Apples – 12/22/12 – good, but too much work for results
  1089. Creamed Rutabaga – 11/22/12 – excellent
  1090. Mashed Rutabaga
  1091. Creamed Salsify
  1092. Sauerkraut with Apples
  1093. Spanish Rice
  1094. Buttered Spinach – 12/27/12 – good
  1095. Creamed Spinach
  1096. Savory Creamed Spinach
  1097. Creamed Spinach de Luxe – 11/21/14 – very good (see recipe)
  1098. Spinach with Bacon and Egg
  1099. Spinach with Cheese Sauce and Bacon
  1100. Spinach Mold with Cheese Sauce
  1101. Baked Acorn Squash
  1102. Buttered Summer Squash – 9/16/14 – good but not great
  1103. Pan-Fried Summer Squash – 11/12/13 – yummy (see recipe)
  1104. Summer Squash Medley
  1105. Stuffed Summer Squash
  1106. Baked Winter Squash – 12/17/14 – good
  1107. Braised Zucchini Squash
  1108. Buttered Swiss Chard
  1109. Escalloped Tomatoes – 11/21/14 – very good (see recipe)
  1110. Pan-Broiled Tomatoes – 12/21/13 – very good (see recipe)
  1111. Stewed Tomatoes – 12/6/12 – okay
  1112. Stuffed Baked Tomatoes
  1113. Macaroni, Tomato and Green Pepper Casserole
  1114. Buttered Turnips, White or Yellow
  1115. Vegetable Plates – 11/7/12, et al. – can be very good
  1116. Rice and Vegetable Soup Casserole – 11/21/13 – weird, but tasty (see recipe)
  1117. Preparing Canned Vegetables
  1118. Buttering Bread Crumbs
  1119. Uses of Stale Bread
  1120. Re-Heating Quick Breads
  1121. Preparing Caramel
  1122. Carrot Sticks
  1123. Rendering Chicken Fat
  1124. Melting Chocolate
  1125. Flour-Water Paste for Thickening Gravy, etc.
  1126. Souring Fresh or Evaporated milk
  1127. Substituting Evaporated for Fresh Milk
  1128. Whipping Evaporated Milk
  1129. Plumping Raisins
  1130. Butter Elaboration
  1131. Browning Flour
  1132. Steaming
  1133. Parboiling
  1134. Larding Meat
  1135. Use of Canned Fruit Juices
  1136. Chopping Parsley
  1137. Grating and Grinding Food

Additional Recipes in Picnics and Special Meals chapter:

Fresh Cocoanut Salad

Wild Rice

Anise Milk

Popcorn Balls


Wartime Recipe Supplement (from the Feb. 1943 edition, 4th printing):

Apple Betty

Apple Pie

Butterscotch Pudding

Sugarless Applesauce

Cherry Mallow

Chocolate Chip Cup Cakes -10/29/14 – good, nice honey flavor (see recipe)

Chocolate Victory Pudding

Dried Corn

Hominy

Honey Fruit Salad Dressing

Lemonade

Lemon Syrup

Orange Sauce

Candied Sweet Potoes

Cooking Fresh Pumpkin

Sauerkraut

Yellow Cake

Sugarless Fluffy Icing


New Revised Edition (First Printing, January 1961):

Food For Children chapter:  Easy Mix Cookie Bars

10a Vacuum Method

25a Gingerale Fizz

40a Florida Orange Bread

60 Garlic Bread (replaces French-Fried Toast Sticks)

73 Crooked Miles (replaces Rosettes)

84a Plum Kuchen

90a Buttermilk Yeast Rolls

102 Chocolate Refrigerator Cake (replaces Chocolate Ice-Box Cake)

112 Pound Cake (replaces Half-A-Pound Cake)

113 removed

118 Whole Orange Cake (replaces Golden Feather Cake) – 6/5/12, tasty and interesting texture, but sweet

127a Vanilla Chiffon Cake

151a Orange Filling

169a Scrapple

172a Poppy Seed Noodles

176b Polenta

176c Home-Made Noodles

193a Cheese Ham Bake

196a Soft Chocolate Drop Cookies

197 Chocolate Sour Cream Drop Cookies (replaces Chocolate Nut Cookies)

202a Molasses Drop Cookies

223a Spritz Cookies

225a Old Fashioned Teacakes

245 Raspberry Frappe (replaces Graham-Apricot Frozen Pudding)

245a Lemon Cream Freeze

379a Bully Pudding

408a Hot Stuffed Eggs Supreme

546a Pan-Fried Canadian Bacon

572a Veal Roast

599a Wiener Schnitzel

630a How to Slice Boiled Tongue

630b Suggestions for Serving Tongue

634c Graham Cracker Pie Crust

646a Open-Face Fresh Cherry Pie

672 Lemon Ginger Crusted Pie (replaces Lemon Crumb Pie)

680 Pecan Pie (replaces Pumpkin Pie No. 2)

681 Lime Pie (replaces Pumpkin Pie No. 3)

682 Chocolate Chiffon Pie (replaces Apricot Chiffon Pie)

683 Eggnog Chiffon Pie (replaces Cherry Chiffon Pie)

659a Turkey Gravy

700a Ruby’s Rolled Dumplings

714 Strawberry Electric Light Preserves (replaces Strawberry Preserves)

723 Thunder and Lightning Pickles (replaces Ripe Cucumber Pickles)

726 Bread and Butter Pickles (replaces Oil Pickles)

728 Cassia Bud Pickles (replaces Pickled Pears)

730 Van’s Turn-a-day Pickles (replaces Sweet Pickle Relish)

730a India Relish (replaces Sweet Chunk Pickles) 

768 Pineapple and Tomato Salad (replaces Pineapple and Lettuce Salad)

786a Cole Slaw No. 2

786b Cole Slaw No. 3-Farm Style

848b Lime Honey Fruit Salad Dressing

900b Tuna Sandwiches

900c Chicken Salad Sandwiches

901a Barbecue Sauce No. 2

922a Mustard Sauce No. 2

938a Nutmeg Sauce

938b Peanut Butter Sauce

974a Split Pea Soup

977b Cold Borsht

979a Quick Rutabaga Cheese Soup

1117 Corn Pudding

1117a Corn Roasted in Aluminum Foil

1117b Ten Minute Candied Squash

1117c Sour Cream Doughnuts

1117d Teaspoon Doughnuts

1117e Chicken Croquettes

1117f Flossie’s Ham and Potato Casserole


1955 Meta Given’s Modern Encyclopedia of Cooking

Banana Bread – 1/17/15 – great (see recipe)

Broccoli Noodle Platter – 1/12/15 – good (see recipe)

Cabbage and Dill Chowder – 1/18/15 – a keeper (see recipe)

Honeyed Sweet Potatoes – 7/21/15 – quick and tasty (see recipe – at my other blog, Yesterday’s Menus)

Scones – 2/6/15 – good (see recipe)

48 thoughts on “Recipe List

  1. A number of years ago I made a jelly roll where the egg mixture was cooked on top of a double boiler (the best ever) from a Meta Givens cookbook (in the 1950’s or 60’s) I would love to have that recipe again – can you oblige? I would be most appreciative.

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    • The 1961 and 1942 editions don’t mention a double boiler, but do specify beating the egg yolk over hot water so I bet this is it:

      97 Jelly Roll

      3/4 c. cake flour
      3/4 tsp baking powder
      1/4 tsp salt
      2 TBSP water
      4 eggs, separated
      3/4 c. sugar
      1/2 tsp vanilla
      1/4 c. XXXX sugar
      1 c. tart red jelly

      Preheat oven 10 minutes before baking to 400 degrees. Line a 15 1/2″ x 10 1/2″ x 5/8″ jelly roll pan with lightly greased waxed paper. Sprinkle XXXX sugar on a towel.

      Sift flour, measure and re-sift three times with baking powder and salt. Put water and egg yolks in a 3 quart mixing bowl and place over hot water; beat with a rotary beater until very thick and light in color. Add 1/2 of the sugar gradually and continue to beat. Remove bowl from hot water and beat in vanilla.

      Sift flour in 4 or 5 portions over yolk mixture and fold in with a whisk until smooth after each addition.

      Beat egg whites with a clean better until it forms soft shiny peaks. Beat in remaining sugar until until shiny peaks curve at tips. Fold yolk mixture lightly into whites with a whisk, using about 30 cut-and-fold over strokes. Quickly pour batter into center of jelly roll pan and then spread lightly to the edges.

      Bake on center rack of oven 7 to 9 minutes or until cake springs back when lightly touched. Remove to a rack and loosen edges with a knife. Turn onto towel prepared with XXXX sugar and remove wax paper.

      Roll up from narrow0side and then roll up in the towel. Cool and then spread with jelly or filling.

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  2. Hi, I was wondering if you could send me a recipe from this book. Number 154. the Chocolate Fudge, is a recipe that my mom has been searching for to no avail, and I’m almost positive that this is the one used by my late grandmother, which my mother was sad she never got from her. So if you would, please send the recipe to my email, any help would be appreciated! Thanks. 🙂

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  3. Hi! My stepmom remembers her late mother (who passed when she was just 10) cooking from this cookbook! She remembers a ‘monkey bread’ recipe which was her favorite.. It’s a cinnamon, gooey pull apart bread made usually in a bundt pan- is there something of the sort in Meta’s cookbook? If so, would so be so kind to send the recipe?? Thank you SO much.

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    • Hi Erica. That’s awesome! I hope your stepmom has lots of wonderful culinary memories. Meta titles this recipe “Cinnamon Crown Rolls,” but I think this is what you’re looking for:

      Cinnamon Crown Rolls
      1/2 recipe Sweet Roll Dough
      3 TBSP melted butter
      1/3 cup fine-cut pecans
      1/3 cup sugar mixed with 1 tsp cinnamon

      After second rising of dough, punch down and turn out on lightly floured board or pastry cloth. Cover with bowl and let rest 10 min. Cut dough into 4 equal pieces; shape each piece into an 8-inch long “rope.” Now cut each “rope” into 8 pieces, making 32 pieces. Roll into balls size of walnuts. Put melted butter in one small bowl, the nuts in a 2nd bowl and the sugar-cinnamon mix in a 3rd. Toss each ball in melted butter until well covered, then in nuts and last in sugar-cinnamon mixture. Place in a well-greased 9-inch ring mold (7-cup capacity) about 1-inch apart, slightly towards inside of mold; place 2nd row of coated balls over the first, but towards outside of pan and in the inch space left between. Sprinkle any leftover coating mixture over rolls. Let rise in warm place until double, about 1 hr. Bake in moderate oven (350 degrees) 25 to 30 minutes. Turn out on plate and serve hot, pulling apart with fork. 5 to 6 servings
      Note: Bake rolls from a full recipe of Sweet Roll Dough in a well-greased 10-in tube cake pan.

      Sweet Roll Dough
      4 1/4 to 5 cups all-purpose flour
      2 reg cakes compressed or 2 pkgs dry gran yeast
      1/4 cup lukewarm water
      1/2 cup milk, scalded
      1 tsp salt
      2 eggs or 4 yolks
      1 tsp grated lemon rind, pkd
      1/3 cup butter or margarine
      1/2 tsp mace or ground cardamon, optional

      Sift flour once, then measure. Crumble compressed or turn gran yeast into lukewarm water, stir in 1 tsp of the sugar and let soften 10 min. Put milk with rest of sugar and salt in top of double boiler and place over hot water to scald. Cool to lukewarm in a 4-qt mixing bowl, then stir in yeast mixture and beaten eggs. Add half the flour and beat hard with rotary beater or electric mixer, then beat in cooled shortening, rind and spice, if used. Now gradually stir in all but 1/4 of remaining flour until well mixed in. Cover, let stand 10 min to stiffen, then turn out onto board or pastry cloth sprinkled with remaining 1/4 cup flour. Knead thoroughly, at least 5 min. The dough is soft but its richness prevents its adhering to board if kneading is done fast. The dough must be soft to make delicate light flaky rolls and coffee cakes; adding more flour makes a bready product. Place dough in a lightly greased bowl, turn once to bring greased side up. Cover with a damp cloth and let rise in a warm place or Proofing Oven, until double, 1 1/2 to 2 hours. Punch down, turn over, cover and again let rise until double, about 30 min. (One rising produces very satisfactory products but a 2nd rising superior ones.) Now punch down and turn onto a lightly floured board or pastry cloth; cover with bowl, let rest 10 min. Shape into rolls and place in greased pans or spread dough in greased layer cake pans for coffee cake, and finish as desired. Makes about 2 1/8 lbs dough-enough for one 9″ coffee cake and 9 or 10 rolls.

      Like

  4. Hi, I need Meta’s recipe for pork chops and grits. My cookbooks are in storage and I remember this recipe as being very good. My book set was circa 1970 or so. Do you have this one in your version?

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    • Hi Sandy. I’m afraid I might disappoint. Meta has general, separate instructions for cooking pork chops and grits (the only ingredients are grits and water, so I’m assuming this probably isn’t what you are looking for).

      Here are a couple of related recipes, just in case they were what you had in mind:

      Hominy and Pork Chops
      4 medium pork chops, 1 1/4 lbs.
      No. 2 1/2 (3 1/2 cups) hominy
      salt
      parsley

      Braise pork chops: Wipe with a damp cloth. Hold chops together, fat-edge down in a heavy skillet or Dutch Oven over medium heat, until fat melts to grease skillet. Now lay chops down flat, increase heat slightly and brown on both sides. Sprinkle 1 1/2 tsp. salt over meat; cover tightly, reduce heat to simmering. Cook 30 to 40 min or until meat is tender, turning once or twice during cooking; add 1/4 cup water after browning if chops seem tough.

      Remove chops from skillet to a plate to keep warm. Turn the undrained hominy into the skillet containing the hot pan gravy from the chops. Cook the hominy over low heat, crushing it well with a potato masher, then stirring it occasionally until thoroughly heated through and the gravy has been absorbed. Add more salt if desired. Crushing the hominy permits it to acquire much more flavor than if the grains are left whole. Turn hominy into a heap in center of a hot platter and arrange hot chops around it. Garnish with parsley. 4 to 5 servings.

      Casserole of Corned Pork Chops
      6 loin or rib chops, inch-thick, 1 3/4 lbs
      2 1/4 tsp salt
      1/16 tsp pepper
      3/4 cup chopped onion
      2 TBSP butter
      1 cup finely chopped celery
      1/3 cup finely chopped green pepper
      1 egg
      No. 2 (2 1/2 cups) can cream style corn
      1 cup fine dry bread crumbs
      1 TBSP flour
      1 1/2 cup milk

      Start oven 10 minutes before baking; set to moderate (350 degrees). Lay chops out flat in a small roasting pan. Sprinkle 1 3/4 tsp salt and the pepper over chops. Cover and bake 25 min. Meanwhile saute onion in 1 1/2 TBSP of the butter until soft and yellow. Add the celery, green pepper and the remaining salt and stir thoroughly. Beat egg, stir in the corn and crumbs and add to the skillet. Stir and reheat thoroughly. Prepare white sauce of the remaining butter, flour and milk. Turn the hot corn mixture over the chops. Pour hot white sauce over the top and bake uncovered another 40 min. To serve cup the chops and lift them out with their topping of corn-custard intact and beautiful. 6 servings.

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    • Here it is:

      664 Butterscotch Pie

      1 cup brown sugar, firmly packed in cup
      3 TBSP flour
      1 1/2 TBSP cornstarch
      1/2 tsp salt
      1 1/2 cups scalded milk, or 3/4 cup evaporated milk and 3/4 cup water
      3 eggs, separated
      3 TBSP butter
      3/4 tsp vanilla
      Cooled baked 8-inch pie shell
      1/2 cup whipping cream, if desired

      Mix sugar, flour, cornstarch, and salt thoroughly in top of double boiler. Add milk and stir until smooth; then place over boiling water and cook with frequent stirring for 15 minutes. Beat egg yolks thoroughly; stir in a little of the hot mixture, and pour back into double boiler. Cook for 2 minutes longer, stirring constantly. Remove from heat, add butter and vanilla, and stir until mixed; cool. Beat egg whites until stiff and fold into cooled mixture. Pour into pie shell. Serve with shipped cream if desired. 5 or 6 servings.

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  5. I am looking for the recipe kidney bean and beef casserole #487. My mother had meta givens cookbook back when we were growing up and we can’t find it. Please send me this recipe. We loved it. Thank u…..

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    • Here it is:

      487 Kidney Bean and Beef Casserole

      1 TBSP. butter or drippings
      1 lb. ground beef
      1 tsp. salt
      1 No. 2 tin (1 lb., 4 oz.) tomatoes
      1 No. 2 tin red kidney beans, drained
      1/2 cup buttered bread crumbs

      Melt fat in skillet, add meat, and stir frequently until browned. Add salt and tomatoes. Arrange in a buttered casserole in alternate layers with the beans. Top with bread crumbs and bake in a moderate oven (350 degrees) for 40 minutes. 5 servings.

      I hope it is as good as you remember!

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    • Here it is:

      911 Mock Hollandaise Sauce

      3 TBSP butter
      2 TBSP flour
      1/2 tsp salt
      2/3 cup milk
      1 TBSP lemon juice
      2 egg yolks, beaten

      Melt butter in saucepan, blend in flour and salt, and add milk; cook with constant stirring over direct heat until sauce boils and thickens. Remove from heat, add lemon juice, and stir into beaten egg yolks. Place over boiling water and cook with constant stirring for 2 minutes, until sauce is smooth and thick. Serve with cooked vegetables such as asparagus, broccoli, green beans, or green onions, which have been thoroughly drained. Makes about 1 cup.

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  6. My mother inlaw received a Meta Givens cookbook for her wedding shower over 50 yrs ago. It has somehow been misplaced and she loved a particular meatloaf recipe from the book. She can not recall the name (Pizazz?) of the recipe but does remember that the recipe incorporated red and green peppers. I have no luck finding it on the internet, can you help ? Thank you.

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  7. My mother used to make a Lemon Meringue Pie but I am not sure it is from this cookbook. She throw it away after it began to fall apart. I do have a portion of the recipe and it also states that the 8-inch Pie Shell is on page 1130.

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    • I probably have a different edition since the page number referenced for the pie shell is different, but here’s what I have:

      Lemon Meringue Pie

      9-inch pastry shell, p. 928

      Filling:
      1/2 to 3/4 tsp grated lemon rind, pkd
      1/3 cup strained lemon juice, 2 medium size lemons
      1/4 cup cornstarch and
      2 TBSP all-purpose flour
      1 1/3 cups sugar
      1/4 tsp. salt
      1 1/2 cups boiling water
      3 egg yolks
      3 TBSP firm butter

      Meringue:

      dash of salt
      3 egg whites
      1/3 cup sugar
      1 tsp. sugar

      Bake and cook pastry shell. Wash lemons and grate off yellow part of rind. Squeeze juice; run through coarse strainer. Blend cornstarch, flour, sugar and salt in a 3-qt saucepan. Stir in boiling water. Place over direct heat, cook and stir constantly until thick and clear, about 3 min. Bet egg yolks, quickly stir in about 1/3 cup of hot mixture; return to double-boiler, cook and stir about 2 min longer. Remove from heat, stir in butter, then the rind, then the lemon juice gradually in small portions, mixing well after each. Pour into cooled pie shell. Meanwhile make Meringue: Add salt to egg whites and beat until just stiff, then gradually beat in 1/3 cup sugar until meringue is stiff and shiny. Spread lightly over pie so it touches crust all around; swirl or spread smooth and mark into 6 serving pieces with long knife blade. Sprinkle with the tsp of sugar. Bake at moderate (350 degrees) for 12 to 15 min or until golden brown. Remove to cake rack out of draft, to cool 2 or 3 hours before cutting 6 servings.

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  8. Hi Meta! I am sooo glad that I found your site (with the help of Phaedrus@hungrybrowser.com – great help for ‘lost recipes’!). I’m looking for a dill pickle recipe from a “1942 cookbook” – and I’m hopeful that you have the recipe (I believe it was #724). It’s a long story – so I am including it if you might enjoy reading about ‘why’ I started searching for this recipe – and hope your readers will appreciate it also. I’m keeping my fingers crossed that this is the right one! Thanks in advance! Linda
    —————————————————
    I’m trying to find a dill pickle recipe. After 50 years – yes, really, 50 YEARS!!! – I finally found a homemade pickle just like the ones I used to love – back when I was a teenager. A little old lady with gray hair was selling pint jars of her dill pickles – and they just ‘looked’ like they should be good. I got a jar, and wow! It was the taste that I had been looking for! When I went back to buy two more jars (at $5 a pint!), I asked if she would share the recipe – but she declined – although she did say she had gotten the recipe from a 1942 cookbook that had been in the Rolla, MO public library.

    I tried to find a cookbook that old at the library, and of course they didn’t still have it. The (young) librarian said they didn’t list anything by publication date – and I had to search their (meager) shelves for something that looked old enough to be “the one”…. but no luck. Since this is a fairly rural area (in the Ozarks), I assume that the 1942 cookbook might have been one of the fairly popular cookbooks of the time – maybe one that concentrated on canning and preserving, though it may have contained all sorts of recipes – maybe even a church cookbook. Who knows?

    These pickles are just like the “Paramount” brand of hot dill pickles that my sister and I used to eat when we had ‘dill pickle eating contests’. ( lol! They are NOT the crispy cucumbery type of dill like most of the Vlasik products. They are pleasingly crisp-to-tender, a darker olive green in color, and a good amount of dill flavor, as well as a good balance of salt and vinegar. There are more similar in texture to sliced hamburger dills but not quite as salty – just a bit more ‘mellow’. After the Paramount dills (sold by IGA grocery stores in Oklahoma) were no longer produced, the Schweggman grocery stores in New Orleans carried them, and Schweggman went out of business. (I used to buy a case of pickles every time we visited these areas – to keep in my ‘stash’. ;D )

    From what I see in the jar of pickles, it looks like there is nothing there except dill weed, along with some jalapeno slices at the top for a little heat. The lady makes them with and without the jalapenos – and back in 1942, I’ll bet the recipe just said to add a ‘hot pepper’. There might be a touch of garlic, but it is not very predominant.

    I found some recipes that I thought might be similar, here: http://oldrecipebook.com/canning-dillpickles.shtml But, it would be nice if I could find the original recipe!…….especially since I now have about 4 dozen pickling size cucumbers that I just bought – thinking that I would find the recipe at the library! ;D

    Like

    • Here it is:

      336 Snow Pudding

      1 TBSP plain gelatine
      1/4 cup cold water
      1 cup boiling water
      2/3 cup sugar
      6 TBSP lemon juice (2 lemons)
      2 egg whites

      Soften gelatine in the cold water; pour boiling water over it and stir until dissolved. Add sugar and lemon juice; chill until mixture begins to congeal. Then whip. Beat egg whites until stiff and fold thoroughly into gelatine mixture. Cover bowl and chill in refrigerator until firm. Serve in sherbet glasses. Serve with custard sauce. 5 servings.

      Like

      • I am very happy to find your page! I’ve lost my treasured copy of MG and been looking for the old fashioned fruit cake recipe my family used to make every Christmas. It would be very much appreciated if you share the recipe as well. 🙂

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  9. I’d love the corn fritter recipe so that I can make it for my 88 year old mother who cooked everything from her now lost Meta Given’s cookbook! Thank you!

    Like

    • Here it is:

      664 Butterscotch Pie

      1 cup brown sugar, firmly packed in cup
      3 TBSP flour
      1 1/2 TBSP cornstarch
      1/2 tsp salt
      1 1/2 cups scalded milk
      3 eggs, separated
      3 TBSP butter
      3/4 tsp vanilla
      cooled baked 8-inch pie shell (631)
      1/2 cup whipping cream, if desired

      Mix sugar, flour, cornstarch, and salt thoroughly in top of double boiler. Add milk and stir until smooth; then place over boiling water and cook with frequent stirring for 15 minutes. Beat egg yolks thoroughly; stir in a little of the hot mixture, and pour back into double boiler. Cook for 2 minutes longer, stirring constantly. Remove from heat, add butter and vanilla, and stir until mixed; cool. Beat egg whites until stiff and fold into cooled mixture. Pour into pie shell. Serve with whipped cream if desired. 5 or 6 servings.

      Like

    • 665 Chocolate Pie

      2 squares bitter chocolate
      2 TBSP butter
      1/3 cup flour
      1 cup sugar
      1/4 tsp salt
      2 1/2 cups milk, scalded
      3 eggs, separated
      3/4 tsp vanilla
      cooled baked 8-inch pie shell (631)
      1/3 cup sugar
      chopped nuts, if desired

      Melt chocolate and butter over hot water in top of double boiler. Mix flour, sugar, and salt and stir in chocolate; add milk and stir constantly until mixture is fully thickened (about 15 minutes). Beat egg yolks well; stir in a little of the chocolate mixture, then pour into rest of hot mixture, and cook 2 minutes, stirring constantly. Remove from heat, cool partially, and stir in vanilla. Pour into pie shell. Beat egg whites until light, then slowly beat in the 1/3 cup sugar until stiff. Spread over pie filling so meringue touches edges of crust all around. Sprinkle with chopped nuts, if desired, and place in a moderate oven (350) for 12 to 15 minutes or until golden brown. Cool before cutting. 5 or 6 servings.

      Like

  10. I am looking for Meta Givens easy mix cookie bars, it was in one of my cook books, but not in the recipes section, it was in the beginning pages before the recipes, I believe it was an easy recipe to introduce kids to baking. I no longer have the book to find it and can’t find it in the books I bought to replace them. I think it was in the combined book (I now have the 2 book edition, not the thicker single edition) I hope you can help, as we grew up on those cookies and really want to pass it on to my grand children. Thank you for your help.

    Like

    • I know just the one you’re looking for:

      Easy Mix Cookie Bars

      2 eggs
      2 cups moist brown sugar, pkd
      1 cup shortening
      1 cup raisins
      3 cups sifted all-purpose flour
      1 tsp cinnamon
      1 tsp soda
      1 tsp baking powder
      1 cup boiling water

      Measure all ingredients into a 3 or 4 quart mixing bowl in order listed. Do not stir until all are in the bowl. Beat thoroughly. Spread out 1/4-inch thick on greased cookie pan 171/2 x 11 1/2 x 2 inches. Bake in a 375 F oven about 20 minutes or to a rich brown. Drizzle Confectioner’s Frosting over cookies while hot. Cut in any shape desired. 40-2 inch bars.

      Confectioners’ Frosting

      1 1/2 cups sifted XXXX sugar, packed
      1 1/2 TBSP boiling water
      1 tsp butter
      1/2 tsp vanilla
      1 tsp corn syrup

      Turn sugar into mixing bowl. Combine boiling water with butter, when melted, add vanilla and syrup. Add to sugar and beat until smooth. Then add more boiling water, drop by drop, to produce spreading consistency. Beat 2 or 3 minutes, until very creamy, keeping sides of bowl scraped down. Spread immediately on warm cake.

      Have fun baking with your grand children!

      Like

  11. My Mom had the 2 volumes of Meta Givens cookbooks from 1950s. She lost them in the flood with Hurricane Katrina. she is looking for recipe number 495, stuffed cabbage rolls. Could you send it to me? she would be so surprised.

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    • Here it is:

      1 head of cabbage, 3 lbs
      1 lb ground beef
      2 tsp. chopped onion
      1 egg, beaten
      1/2 cup milk
      1 tsp salt

      Trim off soiled leaves of cabbage and remove core. Cover with boiling water and let stand 5 min or until cabbage leaves are limp. Separate leaves carefully reserving five of the largest leaves for the rolls. Combine meat thoroughly with onion, egg, milk and salt. Place 1/5 of the meat mixture on each leaf and fold up envelope fashion. Fasten with a tooth pick. Lay, flap down, in Dutch oven or saucepan. Add 1/2 cup water, and cover rolls with rest of cabbage leaves. Simmer covered, for 1 hr. Serve with Tomato Sauce, p 1261. 5 servings.
      Variation. The cabbage rolls may be browned delicately in butter or drippings before adding rest of cabbage leaves and the water.

      Tomato Sauce

      3 TBSP salad oil
      1 small clove garlic
      1 cup coarse-chopped onion
      1/2 cup chopped green pepper
      1/2 small carrot, grated
      1 qt canned tomatoes
      1 medium bay leaf
      green celery leaves from 4 branches
      1/2 tsp. salt
      pepper to suit taste
      1 tsp. sugar

      Heat oil in 3-qt saucepan, add next 4 ingredients and saute until onion turns golden color stirring constantly. Add next 5 ingredients, cover and cook slowly with occasionally stirring until sauce thickens-40-45 min. Rub mixture through fine sieve. Stir in sugar, if desired.

      Hope this brings back some happy memories for your mom. 🙂

      Like

  12. Oh My Goodness. So glad to have found your page. Would you mind seeing if any of the Meta Givens cookbooks you have have a recipe for Dill Pickles. I have been wanting this recipe is the worst way. Thank you in advance.

    Like

    • Here it is:

      724 Dill Pickles

      7lbs cucumbers (about 3 1/2 inches long)
      12 stalks fresh dill
      1 pint cider vinegar
      1 cup salt
      2 1/2 quarts water

      Wash cucumbers thoroughly in 2 or 3 cold waters. Pack vertically in clean, sterile quart or half-gallon jars, leaving enough space in the top of jar for dill. Wash the dill quickly through cold water to remove dust. Fold up compactly and stuff one stalk down between pickles and one in top of each jar to fill up the space above pickles. Heat vinegar, salt and water just to the boiling point; then immediately pour over the pickles, filling jars to 1/4 inch from the top. Seal and store in a cool dark place. Leet pickles stand at least three weeks before using. Makes 6 to 7 quarts.

      Like

      • PLEASE, PLEASE, PLEASE….IF YOU HAVE TRIED MAKING THESE PICKLES, LET ME KNOW YOUR RESULTS? I looked for a recipe for dill pickles – like I used to get made by the Paramount Pickle Co – 50 years ago. A nice blend of vinegar, salt, and the pickles were a dark olive, a little tender but still crunchy – NOT like the ‘Vlasic’ style fresh pack that have a LOT of crunch with a definite cucumber taste. I tried this recipe – but was semi-disappointed. I used a boiling water bath (10 min) to finish them and seal them – I think from a more recent version of a similar recipe. I used pint jars and dill seed. I did trim off the blossom end, to keep them crisp — as mentioned in many other recipes.

        My pickles remained quite light-colored, and were fairly crisp – and not the flavor I expected – a little too light on the vinegar, salt about right. I used about 2 tabl of dill seed per pint jar – perhaps a whole head of fresh dill would have made it ‘dillier’, as I would have preferred. I was basing my findings on pickles I bought from an old lady at the farmer’s market – who said it was this recipe that she used – but wouldn’t tell me this recipe. Her pickles were wonderful! just like I remember the Paramount pickles! After my attempt, I did notice she did not trim the blossom end….so maybe that is why her pickles had a nicer, firmer but not crisp texture.

        I hope that if you try to make these pickles, you will share your results? I’d be change to exchange photos to ‘compare’….so I can finally get my ‘perfect pickle’ recipe! (I’ll add 2-3 tabl of jalapeno slices to mine, also – or a fresh hot pepper. Perhaps a bit of chopped garlic, also? when I try them again this summer.
        Thanks!
        Linda

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    • PLEASE – SEE MY MOST ABOUT WANTING COMPARISONS ON THIS RECIPE? My pickles didn’t turn out as I expected them to. I’d love to compare with other people to see how to improve them….and will be glad to share photos of my ‘outcomes’. Thanks!

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  13. I really need the Smooth as Silk Cheesecake recipe, please. I have the Meta Givens books, but they are in storage and I would love to make this for Valentine’s Day.

    Thank you!

    Lavonne

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    • Hi Lavonne,

      I found a recipe for “smooth-as-satin” so hopefully this is the one!

      Crust:
      5 to 6 oz pkg zwieback
      2 TBSP sugar
      1/3 cup melted butter
      Filling:
      15 oz cream cheese, room temp
      1/2 pt cream, 1 cup
      1/2 tsp salt
      1 tsp vanilla
      1 cup sugar
      4 eggs, separated

      Grease a 9-inch spring form pan with soft butter. Start oven 10 min before baking set to 300. Roll zweiback into fine crumbs, then mix well with 2 TBSP sugar and melted butter. Pat all but 1/2 cup of this mixture uniformly over bottom and up sides of prepared pan for a thin crust. Cream the cheese until smooth, then add cream gradually, beating with rotary beater until smooth and fluffy. Add salt, vanilla and 1 cup sugar and continue beating until thoroughly mixed. Now wash beater and beat whites until stiff enough to form shiny pointed peaks that curve at tips. Then beat yolks until thick and light in color, then beat them into cheese mixture well. Fold in beaten whites lightly but thoroughly. Flow mixture into crumb-lined pan, then sprinkle lightly with the 1/2 cup crumbs. Bake 1 hr. Turn off heat and leave in oven 1 hr longer. Remove fom oven to cake rack to cool. To loosen sides, use spatula to make straight down-and-up strokes against side of pan, then release sides of spring form. Now slide cake on bottom of spring form onto serving plate. 10 to 12 servings.

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  14. Can you post the recipe for sour cream chocolate drop cookies ? I am sure these are the cookies made by my grandmother when I was a child. She has long since passed away. I had the recipe but it has been lost over many moves. Thank you!

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    • Stacey–I hope they turn out just like your grandmothers!

      Chocolate Sour Cream Drop Cookies
      2 sq unsweet chocolate
      1 ¾ c all-purpose flour
      1 tsp baking powder
      ½ tsp soda
      ½ tsp salt
      2/3 c soft butter or margarine
      1 1/3 c sugar
      1 tsp vanilla
      1 egg
      ½ c sour cream
      ½ c broken nutmeats
      Grease baking sheets lightly. Start oven 10 min before baking; set to 425 degrees. Put chocolate in a large custard cup and set in a pan of hot water to melt; when melted, remove to cool. Sift flour, measure, resift 4 times with baking powder, soda and salt. In a 2-qt mixing bowl, cream butter until smooth, add sugar in 2 portions, creaming well. Stir in vanilla, then beat in eggs until fluffy. Stir in cooled chocolate until blended, then sour cream. Add flour mixture and mix well. Stir in nuts. Drop by heaping teaspoonfuls 2 inches apart onto prepared sheets. Bake 9 to 10 min or until barely done. Let stand on sheets on cake rack a min or two, then remove to rack to cool. Store in box with tight-fitting cover with waxed paper between layers. 4 dozen.
      Variation: Soft Chocolate Drop Cookies
      Make exactly like Chocolate Sour Cream Drop Cookies, above, except substitute 1 1/3 c moist brown sugar, packed, for the 1 1/3 cups sugar and reduce chocolate to 1 ½ squares.

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    • Here it is:

      1/2 c flour
      2 TBSP chicken fat or butter
      1/2 c onions, finely chopped
      3 c rich chicken broth
      1 tsp lemon juice
      1 tsp salt
      2 tsp curry powder
      2 c cubed cooked chicken
      3 to 4 c hot cooked rice
      coconut
      chutney
      parsley
      salted peanuts, coarsely chopped

      Brown flour very lightly by placing in sauce pan over direct heat and stir until a very light tan. In another saucepan heat chicken fat or butter, add onions and saute until cooked yellow and soft. Blend in flour, slowly add chicken broth, mixing constantly to keep smooth. After mixture is thickened, add lemon juice, simmer 5 min and stir occasionally. Serve over hot fluffy rice. Freshly grated coconut, chutney, chopped salted peanuts and chopped parsley are the favored accompaniments.

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  15. I am so sad that I threw out my Meta Givens Encyclopedia Cookbook. What was I thinking? Do you have the recipe for Pineapple Upside Down Cake by Meta? It is fabulous.

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    • Hi Judy,

      Here it is:

      121 Pineapple Upside-Down Cake

      1 c sugar
      3 TBSP cornstarch
      2 No. 1 flat tins crushed pineapple
      2 TBSP melted butter
      1/2 c maraschino cherries
      1 2/3 c all-purpose flour
      1/2 tsp salt
      2 1/4 tsp baking powder
      1/3 c shortening
      2 eggs, beaten
      1/2 tsp vanilla
      1/2 c milk

      Mix 1/3 cup of the sugar with the cornstarch, add juice drained from the pineapple, and cook in heavy 10-inch skillet over direct heat, stirring constantly, until sauce boils and becomes clear. Add drained pineapple and butter. Drain cherries thoroughly and arrange in a pattern in the pineapple mixture. Sift flour, measure, and resift 3 times with salt and baking powder. Cream the shortening until soft, add the remaining 2/3 c sugar and the eggs, and beat vigorously until smooth and fluffy. Stir in the vanilla. Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition. Turn batter into a skillet over pineapple, and bake in a moderate oven (350 F) for 35 to 40 minutes, or until center of cake is springy when lightly pressed with finger tips. Cool in pan, set on cake rack, about 10 minutes; then turn out onto a serving plate. Serve warm, with or without whipped cream. 6 to 8 servings.

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