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: I don’t update this site any longer. I’m leaving it up for reference, but I don’t visit often so questions are unlikely to be answered (or viewed) for the long term.
- Spiced Apple Cider – 12/20/14 – good
- Cocoa for Adults – 1/6/13 – very good
- Cocoa for Children – 11/10/13 – less chocolaty than the adult version
- Hot or Chilled Cocoa for All – 12/16/12 – nice (see recipe)
- Chocolate Stock Syrup
- Hot Chocolate
- Chocolate Malted Milk
- Old-Fashioned “Boiled” Coffee
- Percolator Coffee
- Drip Coffee
- Eggnog – 12/19/12 – not bad (see recipe)
- Caramel Eggnog
- Fruit Buttermilk – 12/27/12 – nasty
- Fruit Juice Medley
- Fruit Punch 15a. Grape Juice Float
- Lemonade
- Lemon Stock Syrup
- Limeade 18a Hot Milk – 10/6/13 – okay, but not as good as 19
- Hot Spiced Milk – 12/23/12 – excellent 19a. Molasses Nog
- Prune Milk Shake
- Pineapple Egg Punch
- Hot Tea
- Iced Tea – 7/8/15 – good 23a. Sassafras Tea
- Tomato Juice Cocktail – 6/14/12 – bad, overwhelming; I wonder if Meta actually meant for this to be served without vodka (see recipe)
- Vegetable Juice Cocktail – 2/6/15 – not good (see recipe)
- Baking Powder Biscuits – 2/22/14 – good (see recipe) 26a. Buttermilk Biscuits 26b. Drop Dumplings
- Butterscotch Pinwheels
- Cheese Biscuits
- Orange Pinwheel Biscuits
- Whole Wheat Biscuits
- Shortcakes – 7/18/14 – very good (see recipe)
- Apple and Pineapple Roll – 3/17/14 – very good (see recipe)
- Boston Brown Bread – 1/10/13 – okay, but heavy
- Cornbread – 9/16/14 – disappointing
- Spoon Cornbread – 11/19/13 – very good (see recipe)
- Griddle Cakes – 3/31/14 – tasty and easy (see recipe)
- Spicy Bread Crumb Griddle Cakes
- Evaporated Milk Griddle Cakes
- Cornmeal Griddle Cakes – 2/6/15 – excellent (see recipe)
- Nut Bread
- Peanut Bread
- Plain Muffins (see recipe)
- Blueberry or Other Fruit Muffins – 4/22/14 – good (see recipe)
- Bacon Muffins
- Bran Muffins
- Corn Sticks or Muffins
- Cranberry Muffins – 12/26/12 – okay
- Whole Wheat Muffins – 12/20/14 – fantastic (see recipe)
- Pineapple Muffins
- Rice Muffins
- Rolled Oat Muffins
- Twin Mountain Muffins – 2/6/15 – great (see recipe)
- Popovers – 5/27/13 – excellent
- Quick Apple Streusel Coffee Cake – 10/5/13 – very good (see recipe)
- Cinnamon Toast – 5/27/13 – fine
- French Toast – 12/31/12 – good
- Hawaiian French Toast – 1/6/13 – excellent (see recipe)
- Melba Toast – 12/27/12 – good
- Milk Toast
- French-Fried Toast Sticks
- Croutons – 11/17/13 – good 61a. Toast Sticks – 4/15/13 – very good
- Sweet Milk Waffles – 10/5/14 – excellent
- Buttermilk Waffles – 12/13/12 – mind blowing-ly good (see recipe)
- Banana Waffles – 12/25/12 – very good
- Corn Meal Waffles
- Ice Box Rolls – 12/21/12 – excellent (see recipe)
- Cinnamon Loaf
- Cinnamon Coffee Cake
- Raised Doughnuts
- Bread Sticks
- Butterhorn Rolls – 12/22/12 – very good
- Butterfly Rolls -12/23/12 – excellent
- Rosettes
- Cinnamon Rolls – 12/3/13 – good, but more roll than dessert
- Braided Rolls
- Cloverleaf Rolls
- Clothespin Rolls
- Knots – 12/22/12 – very good, but a little hard to tie
- Parkerhouse Rolls
- Puffballs
- Vienna Rolls
- English Muffins
- Quick Yeast Bread
- Schnecken
- Streusel Coffee Cake
- Streusel Topping for Coffee Cake
- Swedish Tea Bread 87a. Swedish Tea Ring
- White Bread and Rolls
- 100% Whole Wheat Bread – 11/10/13 – very good (see recipe)
- Part Whole Wheat Bread
- Angel Food Cake
- Mock Angel Food – 1/2/13 – good
- Sponge Cake
- Boston Cream Pie (Sometimes Called Washington Pie)
- Cocoa Butter-Sponge Layer Cake
- Daffodil Cake
- Jelly Roll
- Lemon Jelly Roll 98a. Chocolate Blanc Mange Roll
- Moss Rose Sponge Cake
- Jam Eclair Cakes
- Strawberry Ice-Box Cake
- Rosettes
- Apple Sauce Cake – 10/25/14 – the BEST (see recipe)
- Chocolate Cocoanut Cake
- Chocolate Banana Cream Shortcake
- Chocolate Cream Cheese Cake
- Cinnamon Cake 107a. Cottage Cheese Cake
- Dolly Varden Cake
- Red Devil’s Food Cake – 7/7/15 – delicious (see recipe)
- Lady Baltimore Cake
- Old-Fashioned Marble Spice Cake
- Half-A-Pound Cake – 3/26/15 – good but not the classic pound cake (see recipe)
- Rich Loaf Cake
- Spice Cake – 12/6/12 – yummy
- Two-Egg Cake – 3/17/14 – good, not too sweet
- White Layer Cake
- Whole Wheat Cake
- Golden Feather Cake – 1/11/13 – very good
- Apricot Upside-Down Cake
- Dutch Cherry Cake – 12/16/12 – delish (see recipe)
- Pineapple Upside-Down Cake 121a. Peach Upside-Down Cake
- Gingerbread – 12/31/13 – very good
- Gingerbread with Whipped Cream and Orange Wedges – 1/6/13 – wonderful! (see recipe)
- Inexpensive Fruit Cake
- Rich Fruit Cake
- Fruit Cake Baked in Candied Grapefruit Shells
- Apricot Glaze for Fruit Cake
- Doughnuts – 12/21/13 – fantastic (see recipe)
- Banana Doughnuts
- Baked Frosting
- Broiled Icing
- Butter Cream Frosting – 3/17/14 – good
- Coffee Butter Frosting
- Chocolate Butter Frosting – 10/29/14 – good (see recipe)
- Orange Butter Frosting – 6/5/12 – good orange flavor
- Thin Butter Icing – 10/25/14 – very good (see recipe)
- Chocolate Cream Cheese Frosting – 7/7/15 – good; nice tang from cheese (see recipe)
- Dark Chocolate Frosting
- Chocolate Orange Frosting – 1/11/13 – very good
- Strawberry Icing
- Coffee Fruit Frosting
- Confectioners’ Frosting
- Fondant Frosting
- Fudge Frosting
- Seven-Minute Frosting
- Baltimore Icing
- Cocoanut Icing
- Raspberry Icing – 1/1/13 – very good
- Cocoa Filling
- Date Filling
- Lemon Jelly Filling
- Candied Apple Rings
- Candied Orange and Grapefruit Peel
- Chocolate Fudge – 12/15/14 – okay (see recipe )
- Mexican Orange Candy
- Panocha
- Plain Caramels
- Chocolate Caramels
- Nut Caramels
- Divinity
- Plain Fondant
- Peanut Brittle
- Taffy (Swedish Style)
- Old-Fashioned Candied Fruit Roll
- Peanut Butter Pinwheels
- Potato Kisses
- General Directions for Cooking Cereals
- Rolled Oats or Rolled Wheat – 12/6/12 – good
- Refined Cereals (such as Cornmeal, Cream of Wheat, Wheatena, Farina) – 12/21/12 – good
- Cracked Wheat – 12/4/12 – good
- To Cook Macaroni, Spaghetti and Noodles
- Fried Cornmeal Mush
- Sauteed Noodles 173a. Crisp Noodles
- Boiled Rice – 12/27/12 – fine, but I prefer steaming
- Rice Cooked in Milk
- Toasted Rice 176a. Popped Corn
- Baked Macaroni and Cheese No. 1 – 12/22/12 -good (see recipe)
- Baked Macaroni and Cheese No. 2 (see recipe)
- Macaroni with Cheese Sauce – 12/21/13 – excellent (see recipe)
- Baked Macaroni and Cottage Cheese
- Cheese Egg Float – 12/14/13 – excellent (see recipe)
- Cheese Fondue
- Cheese Souffle
- Cheese Toasties
- Corn and Cheese Rarebit – 12/4/12 – very good, but runny
- Corn and Tomato Rarebit
- Hominy Cheese Croquettes
- Jiffy Noodles
- Pimiento Cheese
- Rice and Cheese Croquettes
- Tomato Cheese Fondue
- Tomato Rarebit
- Welsh Rarebit
- Brownies – 11/10/13 – good but bake time way off (see recipe)
- Cocoa Indians
- Chocolate Drop Cookies
- Chocolate Nut Cookies 197a. Date Pinwheels
- Cocoa Oatmeal Cookies – 10/17/14 – boring (see recipe)
- Gingersnaps – 11/17/13 – excellent (see recipe)
- Three-Way Ginger Cookies – 10/20/14 – excellent (see recipe)
- Gum Drop Cookies – 12/15/14 – interesting, crispy, yum (see recipe)
- Hermits – 2/22/14 – very good (see recipe)
- Lemon Sugar Cookies
- Oatmeal Drop Cookies – 2/13/15 – great (see recipe)
- Old-Fashioned Lace Cookies
- Praline Cookies
- Rocks – approx. Oct. 2012 – good
- Vanilla Crisps
- Butterscotch Cookies
- Checkerboard Cookies
- Ice-Box Cookies (see recipe)
- Cocoanut Ice-Box Cookies – 11/22/13 – excellent (see recipe)
- Ginger Ice-Box Cookies
- Pecan Crescent Cookies
- Pinwheel Cookies
- Christmas Meringue Cookies
- Cinnamon Stars
- Cocoa Macaroons – 1/27/15 – very good (see recipe)
- Cocoanut Fingers – 12/3/12 – spectacular (see recipe)
- Cornflake Kisses – 10/13/14 – very good (see recipe)
- Butter Cookies
- Fruit-Filled Peanut Cookies
- Poppy Seed Cookies – 12/8/12 – good
- Sugar Cookies
- Springerlie
- Baked Custard – 7/18/18 – very good (see recipe)
- Brown Sugar Custard – 11/3/15 – good (see recipe)
- Butterscotch Custard
- Mincemeat Custard – 12/8/12 – not great
- Orange Puff Custard
- Peanut Butter Custard
- Pumpkin Custard – approx. Oct. 2012 – yummy
- Soft or “Boiled” Custard 233a. Soft Meringue 233b. Hard Meringue
- Floating Island – 2/17/14 – delicious (see recipe)
- French Custard
- Meringue with Chocolate Custard – 3/31/14 – great (see recipe)
- Rhubarb Custard
- Rice Custard
- Apple Rennet-Custard -12/31/13 – didn’t set up but tasty (see recipe) 239a. Cocoa Rennet-Custard
- Cottage Cheese Rennet-Custard
- Peppermint Rennet-Custard
- Apricot Ice Cream
- Caramel Mousse
- Chocolate Ice Cream
- Graham-Apricot Frozen Pudding
- Frozen Peach Cream
- Peppermint Stick Ice Cream
- Rhubarb Marlow
- Strawberry Ice Cream
- Old-Fashioned Vanilla Ice Cream
- Cranberry-Apple Milk Sherbet
- Lemon Milk Sherbet
- Pineapple Buttermilk Sherbet
- Pineapple Ice
- Prune Marshmallow Freeze
- Three-Fruit Ice
- Ambrosia – 11/10/13 – good (see recipe)
- Apple Crumble – 2/28/14 – good (see recipe)
- Apple Dumplings
- Apple Dumpling Pudding – 12/22/12 – very good (see recipe)
- Apple Sauce – 11/19/13 – very good (see recipe)
- “Dressed Up” Canned Apple Sauce – 1/6/13 – very good
- Applecot Sauce – 6/4/14 – good (see recipe)
- Apple Snow
- Apple and Cranberry Sauce
- Baked Apples No. 1 – 2/13/15 – wonderful (see recipe)
- Baked Apples No. 2 – 11/10/13 – just okay
- Cinnamon Apples
- Escalloped Apples
- Fried Apples – 6/4/14 – very good (see recipe)
- Poached Apples 171a. Poached Orange Slices
- Stewed Apples – 12/6/12 – good
- Danish Apple Cake
- Stewed Dried Apricots – 12/6/12 – okay
- Apricot Puree
- Apricot Fritters
- Apricot Whip
- Baked Bananas – 1/12/15 – just okay (see recipe)
- Banana Butterscotch Pudding
- Banana Fritters 280a. Pan-Fried Bananas
- Stewed Blackberries 281a. Stewed Cherries
- Cranberry Sauce or Jelly – 12/14/13 – good
- Stewed Dried Fruit – 12/14/13 – good
- Dried Fruit Compote
- Dried Fruit Puree – 5/27/13 – good (see recipe)
- Dried Fruit Whip
- Fruit Cup – 11/20/14 – sad with canned fruit cocktail
- Grapefruit Shortcake 288a. Broiled Grapefruit
- Lime Fluff
- Baked Peaches
- Stewed Peaches – 11/21/13 – good
- Peach Meringue – 4/20/14 – excellent (see recipe)
- Sugared Peaches
- Pear or Peach Meringues 294a. Stewed Pears
- Baked Fresh Pears – 12/6/12 – very good
- Baked Pears with Marshmallows
- Plum Dumplings
- Stewed Fresh Plums
- Sugared Fresh Pineapple
- Pineapple Date Whip
- Stewed Prunes – 10/6/13 – satisfying
- Prune Whip No. 1 – 5/27/13 – very tasty (see recipe)
- Prune Whip No. 2
- Stewed Quince
- Stewed Raisins – 3/10/14 – juicy and hot, but work
- Plumped or Puffed Raisins – 11/17/13 – good
- Stewed Rhubarb
- Rhubarb Strawberry Meringue
- Strawberry Shortcake
- Fresh Peach Shortcake – 7/18/14 – excellent (see recipe)
- Fruit Shortcake
- Apple Delight
- Apples in Raspberry Gelatine – 11/21/14 – just okay
- Apricot Bavarian
- Banana Grape Mold – 11/19/13 – pretty good (see recipe)
- Grape Gelatine
- Butterscotch Marshmallow Pudding
- Caramel Sponge
- Chocolate Bavarian
- Fruit-Flavored Gelatine – 3/31/14 – fine
- Grape Bavarian
- Grapefruit Fluff – 1/19/15 – pleasant (see recipe)
- Lemon Pineapple Fluff
- Oatmeal Jelly Dessert
- Fresh Orange Bavarian
- Orange Jelly
- Orange Buttermilk Jelly
- Peach Gelatine
- Pineapple Bavarian
- Pineapple Snow
- Molded Plum Pudding
- Prune and Orange Jelly – 12/27/12 – very good (see recipe)
- Raspberry Bavarian
- Molded Raspberry Cream
- Raspberry Sponge – 7/10/14 – good (see recipe)
- Snow Pudding
- Strawberry Sponge
- Blackberry Pudding
- Bread Pudding
- Cocoa Bread Pudding
- Orange Marmalade Bread Pudding – 9/16/14 – tasty and easy (see recipe)
- Brown Betty
- Caramel Blanc Mange
- Chocolate Blanc Mange
- Cinnamon Blanc Mange
- Chocolate Egg Yolk Pudding
- Chocolate Marshmallow Pudding
- Chocolate Wheat Pudding
- Cocoa Puff
- Cornstarch Pudding
- Banana Cornstarch Pudding
- Butterscotch Pudding – 4/15/13 – very good (see recipe)
- Cottage Pudding – 11/21/13 – excellent (see recipe)
- Date Cake Dessert
- Datona Pudding – 4/22/14 – very good
- Dutch Apple Cake – 6/5/14 – magic (see recipe)
- Indian Pudding
- Jam Meringue Puff
- Lemon Chiffon Pudding
- Lemon Cracker Pudding – 12/17/14 – surprisingly good (see recipe)
- Lemon Cream Pudding
- Lemon Grape-Nut Pudding
- Orange Float
- Rice Cream
- Glorified Rice
- Old-Fashioned Rice Pudding – 10/5/13 – not bad, but too time consuming
- Tapioca Cream – 12/21/12 – tasty, but didn’t thicken – missing something?
- Butterscotch Tapioca
- Fruit Juice Tapioca – 12/31/12 – grape juice version turned out grainy and weird
- Fresh Fruit Tapioca
- Apple Tapioca – 11/20/14 – alright
- Cherry Tapioca
- Canned Fruit Tapioca
- Loganberry Tapioca
- Raisin Delicious
- Upside-Down Cherry Pudding
- Steamed Fruit Pudding
- Baked Carrot Pudding
- Baked Prune Pudding
- Cottage Cheese and Honey
- Baked Eggs in Bacon Rings – 2/13/15 – egg-cellent (see recipe)
- Baked Eggs in Tomato Cups
- Creamed Eggs – 6/5/12 – slightly nauseating
- Eggs in Cheese Sauce – 12/6/12 – very bland
- Creamed Eggs and Asparagus on Toast
- Eggs Benedictine – 11/21/14 – excellent (see recipe)
- Devilled Eggs No. 1
- Devilled Eggs No. 2
- Devilled Eggs No. 3
- Fried Eggs – 4/15/13 – good technique
- Poached Eggs – 2/28/14 – standard directions
- Poached Eggs in Potato Nests
- Eggs Poached in Milk – 1/5/13 – very good
- Soft-Cooked Eggs – 1/19/15 – good technique (see recipe)
- Hard-Cooked Eggs – 10/25/14 – good 395a. Eggs a la Goldenrod
- Scrambled Eggs – 10/5/13 – good, but salty
- Hearty Scrambled Eggs
- Parsley Scrambled Eggs
- Bacon Omelet
- French Omelet – 11/21/13 – good
- Parsley Omelet
- Puffy Omelet – 12/21/12 – very good (see recipe)
- Celery Souffle
- Chipped Beef Souffle – 12/21/13 – terrible
- Meat Souffle
- Oatmeal Souffle
- Potato Frankfurter Souffle – 1/19/15 – good variation on mashed potatoes (see recipe)
- Spaghetti Souffle with Creamed Ham
- How To Judge Quality of Fish
- Cleaning Scale Fish
- Cleaning Catfish and Eel
- Skinning Carp
- Preparing Fish Fillets
- Fish Baked in Parchment – 4/22/14 – excellent (see receipe)
- Quick Baked Fish, Spencer Method – 12/14/13 – very good (see recipe)
- Delicious Boiled Fish
- Broiled Fish – 11/19/13 – very good
- Broiled Salt Mackerel
- French-Fried Fish
- Pan-Fried Fish
- To Freshen Codfish 421a. Creamed Codfish
- Codfish au Gratin
- Codfish Balls or Cakes – 12/6/12 – decent, could use more fish
- Codfish Casserole – 2/17/14 – disappointing
- Creamed Finnan Haddie
- Finnan Haddie and Potato Casserole
- Fish Cakes 427a. Fish Pie
- Creamed Salmon
- Salmon au Gratin
- Salmon Croquettes
- Salmon Loaf – 10/25/14 – very good (see recipe)
- Salmon Patties – 2/28/14 – very good (see recipe)
- Salmon Souffle
- Salmon and Macaroni Casserole
- Salmon and Rice Casserole
- Fish Pastry Shell with Salmon-Lobster Filling
- Creamed Tuna Fish
- Tuna and Celery Fondue
- Tuna and Noodle Casserole
- Species of Clams
- Cleaning Clams
- Serving Raw Clams on the Half Shell
- Steaming Clams
- Roasting Clams
- How to Buy Crabs
- Cooking Hard-Shelled Crabs
- Cooking Soft-Shelled Crabs
- Crabmeat Cakes
- How to Buy Lobsters
- Boiling Lobsters
- Broiled Lobster
- Lobster Newburg
- How to Buy Oysters
- How to Open Oysters
- How to Clean Shucked Oysters
- Oysters on the Half Shell
- Escalloped Oysters
- Fried Oysters
- Pan Fried Oysters
- How to Buy Shrimp
- Preparing Fresh Shrimp
- Creamed Shrimp – 12/27/12 – good; probably very kid-friendly
- French-Fried Shrimp
- Shrimp Cocktail
- How to Buy Scallops
- Fried Scallops
- Pan Fried Scallops
- Meat Gravy – 1/6/13 – good
- Rib Roast of Beef
- Rolled Rib Roast
- Fried Round Steak
- “Boiled” Beef and Noodles
- Boiled Dinner with Corned Beef
- Corned Beef and Cabbage
- Beef Bean Pot
- Beef-Tomato-Macaroni Medley – 4/13/14 – very good (see recipe)
- Beef and Spaghetti Dinner
- Braised Beef Balls 478a. Braised Meat – 7/10/14 – okay
- Chili Con Carne 479a. Ground Beef in Gravy
- Diced Meat Roast
- Broiled Steak
- Hamburger Patties
- Hamburger Noodle Casserole
- Hamburger Rolls with Tomatoes
- Italian Rice
- Italian Spaghetti with Meat Sauce – 10/6/13 – not Italian, but hearty and satisfying (see recipe)
- Kidney Bean and Beef Casserole
- Meat Balls with Sauerkraut
- Meat Loaf No. 1 – 12/17/14 – not bad, but pretty meaty (also, I overcooked it)
- Upside-Down Meat Loaves
- Meat Loaf No. 2 – 5/27/13 – good
- Piquant Cheeseburgers
- Salisbury Steak
- Spanish Rice and Beef – 2/17/14 – excellent (see recipe)
- Stuffed Cabbage Rolls
- Tomato Hamburgers
- Baked Potatoes in Blankets
- Beef Pot Roast – 11/10/13 – very good (see recipe) 498a. Beef Pot Roast with Macedoine of Vegetables
- Spanish Pot Roast
- Beef Pot Roast with Vegetables – 1/6/13 – good
- Beef and Vegetable Pie – 3/31/14 – good comfort food (see recipe)
- Beef Stew with Vegetables – 10/31/12 – good
- Braised Brisket with Sweet-Sour Gravy
- Round Steak Birds
- Sauerbraten
- Spiced Beef
- Steak Roll
- Swiss Steak – 6/4/12 – meh, chewey
- Beef Turnovers – 12/31/12 – good
- Beef Hash No. 1
- Beef Hash No. 2
- Goulash
- Meat, Poultry or Fish Croquettes
- Fried Corned Beef
- Chipped Beef and Noodle Casserole
- Creamed Eggs and Chipped Beef on Toast
- Frizzled Chipped Beef
- Creamed Chipped Beef
- Roast Lamb Shoulder with Dressing
- Roast Leg of Lamb
- Lamb and Sausage Casserole
- Lamb Shoulder Chops with Dressing
- Broiled Lamb Chops
- Pan-Broiled Lamb Chops
- Lamb Patties – 7/18/14 – moist and delicious (see recipe)
- Lamb and Pork Loaf
- Barbequed Lamb Riblets
- Curried Lamb – 1/14/14 – not bad (see recipe)
- Irish Stew – 11/3/15 – okay, bland (see recipe)
- Lamb and Lima Bean Casserole
- Rolled Stuffed Breast of Lamb
- Stuffed Lamb Breast
- Lamb Hash
- Lamb Scallop
- Baked Ham
- Baked Picnic
- Broiled Ham
- Pan-Fried Ham – 3/10/14 – yay ham!
- Escalloped Potatoes and Ham
- Ham and Potato Casserole – 12/4/12 – good
- Ham and Sweet Potato Casserole
- Roast Fresh Boston Style Pork Butt
- Roast Loin of Pork
- Broiled Bacon – 12/21/12 – bacon-y
- Pan-Broiled Bacon – 12/3/12 – bacon!
- Baked Bacon – 12/25/12 – 544 & 545 are better, but easy
- Sausage, Bacon and Tomato Grill
- Baked Pork Chops with Apples
- Braised Pork Chops
- Pork Chops En Casserole
- Spanish Pork Chops – 7/7/15 – solid comfort food (see recipe)
- Stuffed Pork Chops
- Pork Shoulder Chops with Sauerkraut
- Pork Shoulder Steak with Spanish Rice – 9/16/14 – version without rice, really good (see recipe)
- Barbecued Spareribs
- Braised Spareribs
- Fruited Spareribs
- Spareribs and Sauerkraut
- Stuffed Spareribs
- Boiled Dinner with Ham Hocks
- Braised Pig Hocks
- Pork Chop Suey – 11/20/14 – great (see recipe)
- Pork Scrapple – 10/20/14 – good, but salty 563a. Pan-Broiled Link Sausages – 10/25/14 – good technique
- Baked Acorn Squash with Little Pig Sausages
- Pork Sausage Patties – 11/21/13 – exactly what it sounds like (so quite good)
- Spanish Sausages – 3/26/15 – rich and yummy (see recipe)
- Mock Chicken Legs
- Salt Pork and Cream Gravy
- Pork and Rice Casserole – 11/24/14 – good (see recipe)
- Creamed Spiced Ham in Baked Hubbard Squash
- Veal Loaf
- Veal Patties
- Braised Veal Shoulder Steak
- Breaded Veal Chops
- Jellied Veal Loaf
- Pot Roast of Veal 576a. Pot Roast of Veal with Apple Dressing
- Stuffed Veal Shoulder
- Stuffed Veal Rolls – 12/31/13 – very good (see recipe)
- Veal Baked in Milk
- Veal Birds
- Veal Chop Suey
- Veal a la King
- Veal and Spaghetti
- Veal Fricassee
- Veal Paprika – 3/17/14 – different and good (see recipe)
- Veal Stew
- Veal and Vegetable Pie
- Boiled Frankfurters
- Pan-Fried Frankfurters
- Frankfurters on Buns
- Barbecued Frankfurters
- Creamed Frankfurters
- Escalloped Potatoes and Frankfurters
- Frankfurters and Lima Bean Casserole
- Frankfurters in Blankets – 11/24/14 – very good (see recipe)
- Sauerkraut with Frankfurters
- Savory Frankfurters – 10/3/13 – tasty!
- Boiled Bologna
- Grilled Bologna Cups
- Removing Skin and Tubes From Liver
- Pan Fried-Liver
- Pan-Fried Liver and Onions
- Braised Liver
- Braised Liver with Rice and Tomatoes
- Liver and Bacon with Fried Noodles
- Broiled Liver Steak
- Poor Man’s Goose
- French-Fried Liver
- Baked Liver and Vegetables
- Italian Style Liver, Macaroni, and Tomatoes
- Spanish Liver
- Liver a la Gourmet
- Liver Loaf
- Liverburgers
- Grilled Liver Sausage
- Liver Sausage and Creamed Cabbage
- Kidney Stew
- Braised Kidneys and Shortribs
- Devilled Kidneys
- Steak and Kidney Pie
- Braised Stuffed Heart
- Pan-Fried Beef Heart
- Stewed Heart
- Heart Chop Suey
- Broiled Fresh Tougue
- Cold Jellied Tongue
- Creamed Sweetbreads
- Scrambled Brains
- Tripe a la Creole
- Tripe de Luxe
- Plain Pastry – 3/31/14 – good instructions, but I need practice
- Cheese Pastry
- Cheese Pastry Sticks
- Whole Wheat Pastry 634a. Bread Crumb Pie Crust 634b. Gingersnap Pie Crust
- Apple Pie
- Apple Sauce and Orange Pie
- Dutch Apple Pie – 10/5/14 – very good
- Struesel Topping for Apple Pie – 10/5/14 – excellent
- Apricot Tarts
- Blackberry Cobbler
- Black Raspberry Cobbler
- Blackberry Turnovers
- Blueberry Pie
- Cherry Cobbler – 10/18/14 – good (see recipe)
- Canned Cherry Pie
- Fresh Cherry Pie
- Cherry Tarts
- Gooseberry Tarts
- Old-Fashioned Jelly or Jam Tarts
- Mince Pie
- Mincemeat Tarts
- Canned Peach Tarts
- Fresh Peach Pie
- Fresh Peach Tarts
- Canned Peach Cobbler
- Fresh Peach Cobbler
- Fresh Plum Pie
- Prune Whip Pie 358a. Raspberry Pie
- Rhubarb Pie – 4/13/14 – very good (see recipe)
- Fresh Strawberry Pie
- Strawberry Whip Pie
- Banana Cream Pie
- Buttermilk Raisin Pie
- Butterscotch Pie
- Chocolate Pie
- Cream Pie 666a. Cocoanut Cream Pie
- Meringue for All Cream Pies
- Cream Puffs 668a. Eclairs
- Cream Filling for Cream Puffs
- Lemon Pie
- Lemon Cream Tarts
- Lemon Crumb Pie
- Nut Pie
- Dried Peach Cream Pie
- Sour Cream Prune Pie
- Chess Pie
- Custard Pie
- Peach Blossom Pie
- Pumpkin Pie No. 1 – 11/27/14 – excellent (see recipec)
- Pumpkin Pie No. 2
- Pumpkin Pie No. 3
- Apricot Chiffon Pie
- Cherry Chiffon Pie
- Lemon Chiffon Pie
- Braised Chicken
- Fried Chicken
- Roast Chicken
- Stewed Chicken and Dumplings – 12/22/12 – excellent (see recipe)
- Chicken a la King
- Chicken Fricassee
- Chicken Pie
- Roast Duck
- Roast Goose
- Braised Ducklings – there is no way I’m cooking a duckling
- Roast Turkey
- Turkey Hash
- Bread Stuffing for Roast Turkey
- Fluffy Dressing for Roast Chicken
- Celery Stuffing
- Oyster Dressing
- Apple Butter
- Peach Butter
- Plum Butter
- Crab Apple Jelly 704a. Apple Jelly 704b. Apple Jam
- Red Currant Jelly
- Red Currant Jam
- Grape Juice
- Grape Jam
- Grape Jelly 709a. Mint Jelly
- Strawberry Jelly
- Strawberry Jam
- Quick Orange Marmalade
- Quince Honey
- Strawberry Preserves
- Seven-Minute Strawberry Preserves
- Peach Preserves
- Canned Peaches 717a. Canned Pears
- Canned Italian Prunes or Blue Plums 718a. Blue Damson Preserves
- Canned Tomatoes 719a. Canned Tomato Juice
- Beet Pickles
- Crab Apple Pickles
- Celery Cucumber Pickles
- Ripe Cucumber Pickles
- Dill Pickles
- Tomato Catsup 725a. Hot Chili Sauce
- Oil Pickles
- Pickled Peaches
- Pickled Pears
- Piccalilli
- Sweet Pickle Relish 730a. Sweet Chunk Pickles 730b. Corn Relish
- Watermelon Pickles
- Apple and Peanut Salad – 11/3/15 – nice (see recipe)
- Raw Apple and Raisin Salad – 10/31/12- tasty 733a. Cinnamon Apple Salad
- Apricot Cottage Cheese Salad
- Banana Salad – 12/1/13 – pretty good (see recipe)
- Banana, Apple, and Cranberry Salad – 12/25/12 – very good (see recipe)
- Banana, Marshmallow, and Nut Salad
- Cabbage and Apple Salad
- Cabbage, Celery, Apple and Grape Salad
- Cabbage and Raisin Salad – 9/16/14 – very good
- Cantaloupe and Blackberry Salad 741a. Cantaloupe and Cherry Salad – 7/18/14 – good (see recipe)
- Grated Carrot Salad – 3/26/15 – good (see recipe)
- Grated Carrot and Raisin Salad
- Grated Carrot and Pineapple Salad
- Grated Carrot, Apple and Orange Salad 745a. Cranberry Relish
- Cranberry Banana Salad – 12/31/13 – good
- Date, Cream Cheese, and Lettuce Salad
- Fresh Fruit and Date Salad
- Cold Fruit Plate
- Fruit Salad – 10/18/14 – good
- Fruit Salad with Marshmallows
- Grapefruit, Avocado, and Cream Cheese Salad
- Grapefruit Salad – 3/31/14 – good
- Orange Cocoanut Salad
- Orange Raisin Salad – 10/6/13 – good
- Orange Waldorf Salad – 11/17/13 – good
- Canned Peach Salad – 4/13/14 – excellent (see recipe)
- Fresh Peach Salad
- Molded Peach Salad – 11/10/13 – not bad
- Peach, Prune and Cottage Cheese Salad
- Pear Salad – 2/17/14 – good
- Pear and Celery Salad
- Pear and Cottage Cheese Salad – 4/15/13 – good combo
- Pineapple and Cottage Cheese Salad No. 1
- Pineapple and Cottage Cheese Salad No. 2
- Pineapple Date Salad No. 1
- Pineapple Date Salad No. 2
- Pineapple and Lettuce Salad
- Pineapple, Cabbage, and Date Salad
- Stuffed Prune Salad – 12/31/12 – okay
- Red Raspberry and Cottage Cheese Salad
- Waldorf Salad
- Whole Meal Fruit Salad
- Pickled Beets and Onions
- Pickled Beet Salad 775a. Beet Relish
- Beet, Cheese, and Onion Salad – 11/20/14 – excellent (see recipe)
- Beet and Pea Salad
- Cabbage Salad – 4/22/14 – boring
- Shredded Cabbage and Celery Salad
- Carrot and Cabbage Salad – 11/17/13 – very good (see recipe)
- Carrot and Peanut Salad – 12/21/13 – very good (see recipe)
- Cooked Cauliflower Salad – 2/28/14 – too diet-y
- Raw Cauliflower Salad
- Celery Cabbage Salad
- Celery Stuffed with Cheese
- Cole Slaw – 12/6/12 – very good (see recipe)
- Pineapple Cole Slaw
- Cottage Cheese and Chives – 2/6/15 – tasty (see recipe)
- Cottage Cheese Salad – 1/5/13 – okay
- Sliced Cucumber Salad 790a. Cucumber Cocktail
- Cucumber and Radish Salad
- Stuffed Cucumber Salad
- Cucumber and Onion Salad
- Egg Salad
- Garden Salad
- Green Bean Salad
- Kidney Bean Salad – approx. Oct 2012 – very bad; tasted like tuna salad but in a bad way
- Pea and Cheese Salad – 9/16/14 – very good (see recipe)
- Pea Mayonnaise Salad
- Sweet Potato Salad – 12/27/12 – very good (see recipe)
- Stuffed Tomato Salad No. 1 – 5/27/13 – good
- Stuffed Tomato Salad No. 2
- Stuffed Tomato Salad No. 3
- Stuffed Tomato Salad No. 4
- Tomato and Cucumber Salad
- Tomato and Lettuce Salad – 10/5/14 – good 806a. Tomato and Onion Salad
- Vegetable Slaw
- Beet Ring with Cole Slaw
- Molded Cabbage and Pineapple Salad – 12/21/12 – unspeakably bad
- Cooked Cranberry Apple Salad
- Raw Cranberry Apple Salad
- Molded Fruit and Vegetable Salad
- Molded Ginger Ale Salad
- Tomato Aspic Salad
- Sunshine Salad
- Molded Vegetable Salad No. 1 – 10/25/14 – not bad (see recipe)
- Molded Vegetable Salad No. 2
- French Bowl Salad
- Fruit Salad Bowl
- Macaroni Salad
- Potato Salad No. 1 – 4/17/14 – great flavors (see recipe)
- Potato Salad No. 2 – 7/10/14 – good, but 821 is better (see recipe)
- Hot Potato Salad 823a. Potato Carrot Salad
- Raw Spinach Salad – 8/22/12 – very good
- Tossed Vegetable Salad – 4/20/14 – very good
- Watercress Salad
- Wilted Lettuce – 4/22/14 – very good
- Chicken or Veal Salad
- Cold Meat Salad
- Corned Beef and Potato Salad
- Egg and Sardine Salad
- Salmon Salad
- Salmon and Macaroni Salad
- Jellied Salmon Salad
- Sardine Salad
- Shrimp Salad – 10/5/13 – good
- Tuna Fish Salad – 2/6/15 – lovely, refreshing lunch (see recipe)
- Avocado Salad Dressing
- Boiled Salad Dressing No. 1
- Boiled Salad Dressing No. 2
- French Dressing – 12/8/12 – very good (see recipe) 841a. Lemon French Dressing 8741b. Blue Cheese Dressing
- Fruit Salad Dressing
- Mayonnaise 843a. Cranberry Mayonnaise – 12/1/13 – terrible (see recipe) 843b. Cranberry Mayonnaise 843b. Raspberry Mayonnaise 843c. Pepper-Onion Mayonnaise
- Peanut Mayonnaise – 11/21/13 – interesting
- Peanut Butter Dressing – 3/10/14 – okay (see recipe)
- Russian Dressing – 1/6/13 – okay 846a. Sour Cream Salad Dressing
- Special Salad Dressing
- Thousand Island Dressing – 7/10/14 – good
- Bacon Sandwiches – 6/3/12-good
- Bacon and Pickle Sandwiches
- Bacon and Tomato Sandwiches – 12/3/12 – delish 851a. Bacon and Peanut Butter Sandwiches – 1/5/13 – good but salty
- Grilled Cheese and Bacon Sandwiches – 10/8/13 – very good (see recipe)
- Chipped Beef Sandwiches
- Bologna Sandwiches
- Club Sandwiches
- Frankfurter Sandwiches
- Ham Salad Sandwiches – 1/6/13 – edible, but not great
- Minced Ham and Cheese Spread
- Ham and Banana Sandwiches
- Ham and Cranberry Sandwiches
- Ham and Tuna Fish Sandwiches 861a. Hot Roast Meat Sandwiches – 11/12/13 – very good (see recipe) 861b. Cold Roast Meat Sandwiches
- Swiss Ham and Tomato Sandwiches
- Liver Sausage Sandwiches
- Liver Sausage Spread
- Liver Sausage Mushroom Spread
- Sausage Toast
- Square-Meal Biscuit Sandwiches – 2/22/14 – hearty and tasty (see recipe)
- Potted Meat
- Baked Bean Sandwiches
- Chopped Cabbage and Bacon Sandwiches
- Carrot Butter – 1/1/15 – lots of butter (see recipe)
- Carrot-Raisin Spread – 12/12/12 – tasty
- Cucumber, Onion, and Pickle Sandwiches
- Kidney Bean Sandwich Filling
- Lettuce Sandwiches
- Parsley Butter
- Mixed Vegetable Sandwiches
- Watercress Sandwiches
- Watercress and Bacon Sandwiches
- Sardine Sandwiches
- Broiled Sardine Sandwiches
- Shrimp Butter
- Cheese and Tomato Sandwiches – 10/12/13 – good (see recipe)
- Pan-Broiled Cheese Sandwiches
- Toasted Cheese-Ham Sandwiches 885a. Cheese Puffs
- Denver Sandwiches – 4/20/14 – very good (see recipe)
- Devilled Egg Sandwiches – 1/1/15 – wonderful (see recipe)
- Egg and Bacon Sandwiches
- Egg Salad Sandwiches
- Cucumber and Egg Salad Sandwich Filling
- Olive and Egg Sandwiches
- Date Nut Spread
- Fruit and Cream Cheese Spread
- Olive Nut Spread – 11/11/13 – surprisingly good (see recipe) 894a. Bread and Butter Sandwiches
- Peanut Butter Sandwiches
- Peanut Butter, Banana and Jelly Spread – 12/22/13 – okay 896a. Jelly Sandwiches – 3/10/14 – good
- Peanut Butter and Jelly Sandwiches – 12/28/12 – good; butter a little weird
- Peanut Butter and Watercress Sandwiches
- Honey Butter
- Sandwich Bar (see recipe) 900a. Rolled and Ribbon Sandwiches
- Barbecue Sauce
- Brown Sauce
- Carrot Sauce
- Celery Sauce
- Cider Raisin Sauce
- Dill Sauce No. 1 906a. Dill Sauce No. 2
- Cocktail Sauce for Seafood
- Drawn Butter Sauce
- Egg Sauce
- Hollandaise Sauce
- Mock Hollandaise Sauce
- Maitre d’Hotel Sauce
- Mint Sauce
- Spanish Sauce
- Tartar Sauce – 11/19/13 – yummy (see recipe)
- Tomato Sauce – 5/27/13 – very good
- Vegetable Creole Sauce
- Vinaigrette Sauce
- White Sauce – called for constantly
- Cheese Sauce – 12/11/12 good
- Horseradish Sauce
- Mustard Sauce – 11/24/14 – good (see recipe)
- Onion Sauce
- Brown Sugar Syrup – 12/31/12 – good
- Butterscotch Sauce
- Chocolate Sauce
- Cocoa Sauce No. 1
- Cocoa Sauce No. 2 – 5/27/13 – not good
- Coffee Sauce
- Custard Sauce
- Foamy Sauce
- Hard Sauce
- Lemon Hard Sauce
- Lemon Sauce – 11/21/13 – good (see recipe)
- Orange Sauce
- Pineapple Sauce
- Sauce for Fresh Fruit
- Vanilla Sauce
- Beef and Noodle Soup
- Chicken Broth with Rice – 11/17/13 – good
- Duck Soup
- Lamb Broth
- Oxtail Soup
- Turkey Soup
- Vegetable Soup
- Cream of Asparagus Soup – 3/26/15 – excellent (see recipe)
- Cream of Beet Soup
- Cream of Carrot Soup
- Cream of Celery Soup No. 1
- Cream of Celery Soup No. 2
- Cream of Corn Soup
- Cream of Lima Bean and Carrot Soup
- Cream of Mushroom Soup
- Cream of Navy Bean Soup
- Cream of Onion Soup – 12/8/12 – excellent (see recipe)
- Cream of Pea Soup
- Cream of Potato Soup – 11/20/14 – bland
- Cream of Salmon Soup
- Cream of Spinach Soup – 11/19/13 – very good (see recipe)
- Cream of Tomato Soup – 12/27/12 – not good; curdled
- Cream of Vegetable Soup 961a. Split Pea Soup
- Beet Borsht
- Clam Chowder
- Corn Chowder
- Manhattan Clam Chowder 965a. Fish Chowder
- Lentil Soup – 12/22/12 – okay
- Navy Bean Soup
- Onion Soup – 11/10/13 – very good (see recipe)
- French Onion Soup
- Oyster Bisque – 12/31/12 – good
- Oyster Stew
- Potato Carrot Soup
- Soy Bean Soup
- Spinach Chowder – 1/14/14 – excellent (see recipe)
- Tomato and Cabbage Soup – 1/19/15 – very good (see recipe)
- Watercress or Spinach and Potato Soup – 12/17/14 – easy and good (see recipe)
- Hot Tomato Bouillon 977a. Beef Bouillon – 3/17/14 – fine, but just bouillon cube
- Jellied Tomato Bouillon
- Tomato Noodle Soup
- Artichokes (French)
- Buttered or Creamed Asparagus
- Asparagus and Egg Casserole
- Asparagus with Egg Sauce
- Asparagus Toast Rolls
- Buttered or Creamed Green Beans – 12/14/13 – good (see recipe)
- Green Beans au Gratin
- Green Beans with Onions and Bacon – 11/22/12 – very good
- Green Beans in Tomato Sauce
- Creole Wax Beans
- Wax or Green Beans with Dill Sauce
- Harvard Green or Wax Beans
- Buttered Kidney Beans
- Kidney Beans with Onions
- Kidney Beans with Salt Pork – 12/31/13 – very good (see recipe)
- Kidney Bean Loaf
- Buttered Dried Lima Beans
- Buttered New Lima Beans
- Baked Lima Beans – 2/22/14 – very good
- Lima Bean Casserole
- Baked Beans with Tomatoes
- Old-Fashioned Baked Beans – 1/10/13 – good, but beans never completely softened
- Navy Bean and Apple Casserole
- Baked Beans in Tomato Cups
- Navy Bean Stew
- Buttered Beets – 12/31/13 – good
- Harvard Beets – 12/8/12 – okay
- Buttered Broccoli – 12/11/12 – good
- Buttered or Creamed Cabbage – 12/6/12 -good 1008a. Buttered or Creamed Brussel Sprouts
- Cabbage au Gratin
- Escalloped Cabbage – 11/17/13 – very good (see recipe)
- Red Cabbage with Apples
- Buttered Carrots – 11/19/13 – good
- Creamed Carrots
- Creamed Carrots and Celery – 10/18/14 – very good (see recipe)
- Creamed Carrots and Spinach – 4/15/13 – very good
- Escalloped Carrots and Potatoes
- Glazed Carrots
- Carrot Souffle
- Buttered or Creamed Cauliflower – 3/31/14 – good 1019a. Cauliflower in Chipped Beef Cheese Sauce
- Buttered Celery – 10/6/13 – very good (see recipe)
- Creamed Celery
- Braised Celery
- Celery au Gratin 1023a. Buttered Chayote
- Corn on the Cob
- Buttered Corn – 3/17/14 – good
- Corn Fritters
- Escalloped Corn and Cheese
- Fried Corn
- Stewed Corn
- Succotash No. 1
- Succotash No. 2
- Fresh Corn and Tomato Casserole -12/11/12 – very good 1032a. Braised Cucumbers 1032b. Cucumbers au Gratin
- Baked Stuffed Eggplant
- French-Fried Eggplant
- Eggplant en Casserole
- Fried Eggplant 1036a. Fried Eggplant with Onion and Cheese Sauce
- Sauteed Hominy with Potatoes and Onion
- Kale or Other Greens
- Buttered Kohlrabi
- Lentil Stew with Ham – 10/18/14 – very good & great pantry staple (see recipe)
- Baked Lentils with Bacon
- Braised Lettuce
- Sauteed Mushrooms
- Creamed Mushrooms
- Baked Onion Slices
- Broiled Onions
- Buttered Onions
- Creamed Onions
- Escalloped Onions
- French Fried Onions 1050a. Pan-Fried Onions
- Glazed Onions
- Onions au Gratin
- Stuffed Onions No. 1
- Stuffed Onions No. 2
- Boiled Green Onions in Cheese Sauce
- Okra and Tomatoes
- Buttered Parsnips – 12/6/12 – okay
- French-Fried Parsnips
- Parsnip Stew
- Buttered or Creamed Peas – 4/15/13 – okay, but could have used seasoning
- Pea and Potato Casserole – 11/17/13 – perfect comfort food (see recipe)
- Pea Loaf
- Stuffed Green Peppers No. 1
- Stuffed Green Peppers No. 2
- Stuffed Green Peppers No. 3
- Stuffed Green Peppers No. 4
- Baked Potatoes – 11/21/13 – good
- Boiled Potatoes 1068a. Riced Potatoes
- Parsley Buttered Potatoes – 5/27/13 – good
- Creamed Potatoes No. 1
- Creamed Potatoes No. 2 – 12/8/12 – okay
- Creamed Potatoes with Cheese
- American Fried Potatoes 1073a. Grated Potato Patties – 4/13/14 – tasty
- Escalloped Potatoes – 12/17/14 – excellent (see recipe)
- Quick Escalloped Potatoes – 12/21/12 – good
- French-Fried Potatoes, White or Sweet
- Mashed Potatoes – 11/10/13 – good
- Potato Dumplings
- Stuffed Baked Potatoes – 4/15/13 – excellent (see recipe)
- Potatoes O’Brien – 12/14/13 – excellent (see recipe)
- Potatoes au Gratin
- Hashed Brown Potatoes
- Roast Potatoes – 12/31/13 – okay
- Boiled Sweet Potatoes – 11/24/14 – good
- Baked Sweet Potatoes – 12/11/12 – good
- Mashed Sweet Potatoes – 12/11/12 – good
- Candied Sweet Potatoes – 3/10/14 – good (see recipe)
- Escalloped Sweet Potatoes and Apples – 12/22/12 – good, but too much work for results
- Creamed Rutabaga – 11/22/12 – excellent
- Mashed Rutabaga
- Creamed Salsify
- Sauerkraut with Apples
- Spanish Rice
- Buttered Spinach – 12/27/12 – good
- Creamed Spinach
- Savory Creamed Spinach
- Creamed Spinach de Luxe – 11/21/14 – very good (see recipe)
- Spinach with Bacon and Egg
- Spinach with Cheese Sauce and Bacon
- Spinach Mold with Cheese Sauce
- Baked Acorn Squash
- Buttered Summer Squash – 9/16/14 – good but not great
- Pan-Fried Summer Squash – 11/12/13 – yummy (see recipe)
- Summer Squash Medley
- Stuffed Summer Squash
- Baked Winter Squash – 12/17/14 – good
- Braised Zucchini Squash
- Buttered Swiss Chard
- Escalloped Tomatoes – 11/21/14 – very good (see recipe)
- Pan-Broiled Tomatoes – 12/21/13 – very good (see recipe)
- Stewed Tomatoes – 12/6/12 – okay
- Stuffed Baked Tomatoes
- Macaroni, Tomato and Green Pepper Casserole
- Buttered Turnips, White or Yellow
- Vegetable Plates – 11/7/12, et al. – can be very good
- Rice and Vegetable Soup Casserole – 11/21/13 – weird, but tasty (see recipe)
- Preparing Canned Vegetables
- Buttering Bread Crumbs
- Uses of Stale Bread
- Re-Heating Quick Breads
- Preparing Caramel
- Carrot Sticks
- Rendering Chicken Fat
- Melting Chocolate
- Flour-Water Paste for Thickening Gravy, etc.
- Souring Fresh or Evaporated milk
- Substituting Evaporated for Fresh Milk
- Whipping Evaporated Milk
- Plumping Raisins
- Butter Elaboration
- Browning Flour
- Steaming
- Parboiling
- Larding Meat
- Use of Canned Fruit Juices
- Chopping Parsley
- 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)
Meta's 1942 Meals 
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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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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Great blog! I’m enjoying reading through all the recipes.
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Whoa! Real life and blogging collide. I’m glad you like it. 🙂
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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.
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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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I’m interested in the Butterscotch Pie recipe. Thank you for posting.
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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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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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Could you please post the recipe for Mock Hollandaise Sauce? We packed up our MG cookbook and can’t access it in storage. Thanks!
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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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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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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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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
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I am looking for the tea cake recipe
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Oh Please! If I could have a copy of the Snow Pudding recipe it would be so awesome! I have been looking for that recipe for years!
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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.
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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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So happy to find your site! Would really appreciate to get the recipe for #s 124 and 125, the inexpensive and rich fruitcakes. 🙂
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Good day heather! Pls post the recipes for praline cookies and rich fruitcake. 🙂
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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!
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would love to have the Butterscotch pie recipe
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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
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.
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chocolate or chocolate cream pie recipe please
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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.
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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.
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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!
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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. 🙂
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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.
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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.
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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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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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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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Would you please send me the Chicken Curry recipe? I am visiting family out of state and forgot to bring the recipe with me. Many thanks!
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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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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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Would you be able to post the recipe for Pineapple Upside-Down Cake? I’d love to have it and didn’t save the recipe when I gave away my book. Thank you,
Judy
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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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Thanks so much. It’s just as I remembered it. Judy
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You so need to try the chocolate blanc mange!! It is wonderful and you will never buy chocolate pudding in a box again. A few years ago when I was moving I was desperate for the recipe for applesauce cake and my book was still packed. You were kind enough to share. Now I am moving again and the book is packed again. The weather has changed and now I want chocolate pudding. The recipes shown on line just do not cut it! Her recipe calls for cooking over a double broiler. Sounds complicated but really easy.
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My friend’s 93 year old mom is hoping tio enter a competition this weekend with the chili recipe (long shot I know), but gave the books away ling ago. I’m trying to help her find this recipe!
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Here’s the original 1942 recipe:
Chili Con Carne
5 slices bacon
1 medium onion, sliced
1 lb. ground beef
1 No. 2 tin (1 lb. 4 oz.) kidney beans
1 No. 2 1/2 tin tomatoes (1 lb. 12 oz.)
salt to suit taste
chili powder to suit taste (1 to 2 T.)
Pan-broil bacon until done. Remove bacon and saute onion in the drippings until tender, 7-10 minutes. Add meat and brown. Chop bacon and return to mixture; add remaining ingredients. Simmer until flavors are well blended, about 20 minutes, and serve hot. If desired the meat mixture may be served over hot cooked rice. 5 servings.
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I used to make cream puffs and eclairs from my mother’s grey cookbook, which my sister got rid of years ago. I think that this is the book, but before I buy a vintage copy I wanted to see if the recipe is what I remember.
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Hi Nancy. The gray covered cookbook from this author is a revised version they started publishing in 1961. Here’s the Jam Eclair Cake recipe from that version:
1/2 c. Cake flour
1/2 tsp. Baking powder
1/8 tsp. Salt
2 eggs, separated
3/4 c. XXXX sugar
1 T. Cold water
1/4 tsp vanilla
1/3 c. Jam
Icing or unsweetened whipped cream
Sift flour, measure, add baking powder and salt and resort 3 times. Beat yolks with sugar until thick and yellow. Add water and vanilla and beat well. Add to stiffly beaten egg whites and file in well. Fold in the dry ingredients in 3 portions. Baked in buttered pan 7 x 7 x 1 1/4 inch in a moderately slow I’ve. (325 degrees F.) 35 to 40 minutes. Cut into pieces about the size of an eclair, make a slit in the side and insert jam. Top with butter cream frosting or whipped cream. 6 servings.
Good luck with your cookbook hunt!
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