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Recipes from the past

In conjunction with Linda Emley’s stories about Christmas and Ray County history, I would like to tie in some recipes from days gone by. When I read very old recipes, I have to wonder what size or how many ounces is a small can, small package or bottle of 7-Up. Thinking back to my mother cooking in the kitchen, I don’t remember her having measuring cups or spoons – just a coffee cup and soup spoon for measuring. I found these recipes in a 1970s cookbook.– Pat

 Never-fail piecrust 3 cups flour

1 cup lard

1 egg, beaten

3 tablespoons cold water

1 teaspoon salt

1 teaspoon vinegar

Blend lard in flour after adding salt. Add egg, water and vinegar. Mix well. Makes enough for three double crusts. Can be refrigerated or put into pie pans and frozen.  – Recipe by Mrs. Cliff Oliphant.

 

Devil’s food cake from

the kitchen of Mildred Alder

2 cups sugar

½ cup butter

4 heaping tablespoons cocoa

2 eggs, slightly beaten

¼ teaspoon salt

½ cup sour milk

2 cup of flour

2 level teaspoons soda

1 cup boiling water

1 teaspoon vanilla

 Cream together butter and sugar, add cocoa. When thoroughly mixed, add the eggs, salt, and sour milk. Add to this the flour and mix well. Dissolve the soda in 1 cup boiling water and add to the above mixture. Add vanilla. Bake in two greased and floured cake pans or in 9 x 13-in pan. Bake at 350 degrees for 30 minutes. Ice with chocolate fudge or butterscotch icing.

 

Cornbread

 1 cup yellow corn meal

1 cup sifted flour

¼ cup sugar (optional)

4 teaspoons baking powder

½ teaspoon salt

1 egg

1 cup milk

¼ cup melted shortening (bacon drippings good)

Melt shortening in pan in which you bake. Sift together corn meal, flour, sugar, baking powder and salt into bowl. Beat egg, milk and shortening, after slightly cooled, and add to dry ingredients and beat until smooth. Bake in greased pan where shortening was melted and about 1 tablespoon was left. Bake in hot oven, 425 degrees, 20 to 25 minutes. – Recipe from Mrs. Edward E. Lynn.

 

Onion sandwich

Cut 1½-in rounds from thinly sliced white bread. Spread with butter and make sandwiches with thinly sliced sweet onion. Season with salt and pepper. Roll edges of sandwich in mayonnaise and in chopped parsley. Chill 2 hours before serving. – Recipe from Mrs. Thomas B. Cook.

 

FOOD FACTS

• After slicing onions, wash your hands in cold water, then rub them with salt. Salt or vinegar will remove onion smells from your hands.

• To replace moisture into a stale loaf of bread, wrap it in a damp cloth or towel for about 1-2 minutes then place it in a preheated 350-degree oven for about 10 minutes.

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