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Apple Torte
What's Cooking
Break up a meeting with this apple torte
Ladies getting together at your house to
plan the year's agenda? Serve this crusty
apple torte—it's not too sweet for a morn-
ing or afternoon meeting, but becomes a
lavish dessert with the addition of vanilla
ice cream.
Ingredients: 4 Tbs. soft butter, 1 cup
sugar, 1 egg, 1 cup flour, 1 t. cinnamon,
½ t. baking powder, ¼ t. soda, ⅛ t. salt.
3 peeled, cored apples cut in lengthwise
slices ⅛″ thick. Cream together butter and
sugar. Add egg and beat until light and
fluffy. Sift together flour, cinnamon, baking
powder, soda and salt, and beat in thor-
oughly. Stir apples into batter, which will
be thick and hard to stir. Turn into but-
tered 9″ pan and spread smooth. Bake at
350° 1 hour. Cool and cut into wedges.
Serve warm. Six servings.
Back:
nwest Woman
pass it on. We'll
be balancing the stories between Washing-
ton and Oregon, and, where possible, offer-
ing up-to-date information on admission
and charges.
In the past, many of you have passed
your favorite recipes on to me, and I'm
sure there must be many more taste treats
hidden in Northwest kitchens. I'll follow
your directions and make my own taste
test—and, should I use your recipes, you'll
be fully credited in the column. Mail your
recipes to me, c/o Jane Adams, "Hello
Northwest," Room 2300, 1001 4th Avenue,
Seattle, Washington 98104.
And don't forget that address when you
have a question to ask, or a suggestion
to offer. I hear from you often, and your
letters delight me.
A very Happy New Year to each and
every one of you!
Jane Adams
---
# Apple Torte
*Northwest Woman — "What's Cooking" column by Jane Adams*
*Serves 6*
## Ingredients
- 4 Tbsp soft butter
- 1 cup sugar
- 1 egg
- 1 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 apples, peeled, cored, and cut lengthwise into 1/8-inch thick slices
## Instructions
1. Cream together butter and sugar.
2. Add egg and beat until light and fluffy.
3. Sift together flour, cinnamon, baking powder, baking soda, and salt; beat into the creamed mixture thoroughly.
4. Stir apples into the batter — it will be thick and hard to stir.
5. Turn batter into a buttered 9-inch pan and spread smooth.
6. Bake at 350°F for 1 hour.
7. Cool and cut into wedges. Serve warm. -
French Fried Onion Rings
FRENCH FRIED ONION RINGS
3 Sweet Spanish onion
1¼ cups flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon sugar
2 eggs
1 cup milk
1 teaspoon Worcestershire sauce
Remove skins and slice onions ½-inch
thick. Separate into rings. Sift together
flour, salt, pepper and sugar. Beat eggs
until thick. Blend in milk and Worcestershire sauce. Add liquid to dry ingredients
and stir just until smooth.
Dip onion rings in batter. Fry a few at a
time in deep fat heated to 375 degrees.
Drain thoroughly on paper towels. Sprinkle with salt. Serve immediately, or keep
warm in oven. Serves 6.
To make whole slices: Remove skins
and slice ¼-inch thick. Dip into batter
and deep fry as for onion rings. Drain,
sprinkle with salt and serve immediately.
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---
# French Fried Onion Rings
*Serves 6*
## Ingredients
- 3 Sweet Spanish onions
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp sugar
- 2 eggs
- 1 cup milk
- 1 tsp Worcestershire sauce
## Instructions
1. Remove skins and slice onions 1/2-inch thick. Separate into rings.
2. Sift together flour, salt, pepper, and sugar.
3. Beat eggs until thick. Blend in milk and Worcestershire sauce.
4. Add liquid to dry ingredients and stir just until smooth.
5. Dip onion rings in batter.
6. Fry a few at a time in deep fat heated to 375°F.
7. Drain thoroughly on paper towels. Sprinkle with salt.
8. Serve immediately, or keep warm in oven.
### Variation: Whole Slices
1. Remove skins and slice onions 1/4-inch thick.
2. Dip into batter and deep fry as for onion rings.
3. Drain, sprinkle with salt, and serve immediately. -
Bread & Butter Pickles
Bread & Butter
pickles
1 doz cucumbers
sliced
1/2 " small onions
sliced
Salt lightly and
let stand 1 hr.
Rinse in cold water
and drain well.
Make a brine of the
following:-
2 C sugar
1 C vinegar
1/2 C. water
1/2 tsp turmeric
Back:
1 tsp mustard
1 tsp cinnamon
1 tsp ginger
1 tsp celery seed.
add cucumbers &
onions. let come to
a boil and seal in
hot jars.
---
# Bread & Butter Pickles
## Ingredients
- 1 dozen cucumbers, sliced
- 1/2 dozen small onions, sliced
- Salt (for salting)
### Brine
- 2 cups sugar
- 1 cup vinegar
- 1/2 cup water
- 1/2 tsp turmeric
- 1 tsp mustard
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp celery seed
## Instructions
1. Slice cucumbers and onions.
2. Salt lightly and let stand 1 hour.
3. Rinse in cold water and drain well.
4. Make a brine of the following: sugar, vinegar, water, turmeric, mustard, cinnamon, ginger, and celery seed.
5. Add cucumbers and onions to the brine.
6. Let come to a boil.
7. Seal in hot jars. -
New-Fashioned Boston Beans
NEW-FASHIONED
BOSTON BEANS
(Basic recipe — Makes 6
servings)
1 pound dried navy
or pea beans
Water
6 strips bacon, cut
into 1½x1-inch
pieces
3 tablespoons
brown sugar,
packed
3 tablespoons
molasses
3 tablespoons
ketchup
½ cup chopped
onion
1½ teaspoons salt
½ teaspoon dry
mustard
2 cups water
OVEN METHOD: (6
hours, 30 minutes baking
time) Wash beans thor-
oughly and soak overnight
in enough cold water to
cover. The next day, drain
off water. Place beans in
4-quart Dutch oven. Add 4
cups water. Cook over
high heat until mixture
comes to a boil, about 10
minutes. Reduce heat to
low. Cover and simmer 20
minutes. Pour beans with
liquid into 2-quart glass
casserole or bean pot. Stir
in bacon, brown sugar,
molasses, ketchup, onion,
salt, mustard and 2 cups
water. Cover. Bake in 300-
degree oven 5½ hours,
adding some hot water if
necessary during the last 2
hours to keep beans moist.
Uncover. Bake 30 minutes
more.
Back:
PRESSURE COOLER
METHOD: (1 hour, 8 min-
utes plus 20 minutes wait-
ing time) Use ingredients
listed in basic recipe, but
reduce salt to ½ teaspoon
and water to 3 cups and
add ¼ cup cooking oil and
1 tablespoon salt for soak-
ing beans. Wash beans
thoroughly. Soak beans
overnight in ¼ cup cook-
ing oil, 1 tablespoon salt
and enough water to cov-
er. The next day, drain off
water.
Fry bacon in 4-quart
pressure cooker over medi-
um heat until crisp, about
8 minutes. Add drained
beans, brown sugar, mo-
lasses, ketchup, onion, ½
teaspoon salt, mustard and
3 cups water. Close cover
securely. Place over high
heat. Bring to 15 pounds
pressure, according to
manufacturer's directions
for your pressure cooker,
about 10 minutes. When
pressure is reached (con-
trol will begin to jiggle),
reduce heat immediately
and cook 50 minutes. Re-
move from heat. Let pres-
sure drop of its own ac-
cord, about 20 minutes.
SLOW COOKER METH-
OD: (6 hours, 8 minutes
cooking time) Use ingredi-
ents listed in basic recipe,
but use 6 cups water.
Wash beans thoroughly
and soak overnight in 6
cups cold water in 3½-
quart slow cooker. The
next day, cover and cook
on high setting 3 hours or
until beans are tender. Fry
bacon in 10-inch skillet
over medium heat until
browned, about 8 minutes.
(Do not drain.) Drain beans
in colander, reserving
cooking liquid. Combine 2
cups reserved cooking liq-
uid, bacon with bacon
drippings, brown sugar,
molasses, ketchup, onion,
salt and mustard in slow
cooker. Stir in drained
beans. Cover and cook on
high setting 3 hours more.
---
# New-Fashioned Boston Beans
*Serves 6*
## Ingredients
### Base Recipe
- 1 lb dried navy or pea beans
- 6 strips bacon, cut into 1 1/2 x 1 inch pieces
- 3 Tbsp brown sugar, packed
- 3 Tbsp molasses
- 3 Tbsp ketchup
- 1/2 cup onion, chopped
- 1 1/2 tsp salt
- 1/2 tsp dry mustard
- 2 cups water (plus additional water for soaking and parboiling)
---
## Method 1 — Conventional Oven
*Total time: approximately 7 hours (plus overnight soak)*
### Additional Ingredients
- 4 cups water (for parboiling)
- Hot water as needed during baking
### Instructions
1. Wash beans thoroughly and soak overnight in enough cold water to cover. Drain.
2. Place drained beans in a 4-quart Dutch oven. Add 4 cups fresh water.
3. Bring to a boil over high heat — approximately 10 minutes.
4. Reduce heat, cover, and simmer 20 minutes.
5. Pour beans and cooking liquid into a 2-quart glass casserole or bean pot.
6. Stir in bacon, brown sugar, molasses, ketchup, onion, salt, mustard, and 2 cups water.
7. Cover and bake at 300°F for 5 1/2 hours. During the last 2 hours, check periodically and add hot water as needed to keep beans moist.
8. Uncover and bake 30 minutes more until beans are tender and top is lightly browned.
---
## Method 2 — Pressure Cooker
*Total time: approximately 1 hour 8 minutes cooking plus 20 minutes pressure release (plus overnight soak)*
### Modified Ingredients
- Reduce salt to 1/2 tsp (from base recipe)
- Reduce water to 3 cups (from base recipe)
- Add 1/4 cup cooking oil (for soaking)
- Add 1 Tbsp salt (for soaking only)
### Instructions
1. Wash beans thoroughly. Soak overnight in 1/4 cup cooking oil, 1 Tbsp salt, and enough water to cover. Drain.
2. Fry bacon in a 4-quart pressure cooker over medium heat until crisp — approximately 8 minutes. Do not drain fat.
3. Add drained beans, brown sugar, molasses, ketchup, onion, 1/2 tsp salt, mustard, and 3 cups water to the pressure cooker.
4. Close cover securely according to manufacturer's directions.
5. Bring to 15 pounds pressure over high heat — approximately 10 minutes.
6. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 50 minutes.
7. Remove from heat and allow pressure to drop on its own — approximately 20 minutes. Do not force-release.
---
## Method 3 — Slow Cooker
*Total time: approximately 6 hours 8 minutes cooking (plus overnight soak)*
### Modified Ingredients
- Increase water to 6 cups (from base recipe)
### Instructions
1. Wash beans thoroughly. Place in a 3 1/2-quart slow cooker and soak overnight in 6 cups cold water.
2. The next day, cover and cook on high setting for 3 hours or until beans are tender.
3. Fry bacon in a skillet over medium heat until browned — approximately 8 minutes. Do not drain fat.
4. Drain beans in a colander, reserving cooking liquid.
5. Combine 2 cups reserved cooking liquid, bacon with drippings, brown sugar, molasses, ketchup, onion, salt, and mustard in the slow cooker.
6. Stir in drained beans.
7. Cover and cook on high setting 3 hours more. -
Tomato Relish (India Relish)
Mrs Blooms recipe
Tomato Relish or (India)
1 pk green tomatoes chopped
1 1/2 c salt let stand all nite
& strain water off - add
1 med cabbage.
6 small onions, chopped 3 qts
vinegar. boil ½ hr. then add
3 red peppers - 2 gr. peppers -
3 tbs celery seed & 2 tbs sp.
Back:
mustard seed 8 cups of
sugar 1 tbsp. stick cinnamon
1 tbsp. whole cloves, tied in
a cloth, boil for 1½ hrs - and
seal.
---
# Tomato Relish (India Relish)
*Recipe from the kitchen of Mrs. Bloom*
*Yield: approximately 10 to 12 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) green tomatoes, chopped
- 1 1/2 cups pickling salt
- 1 medium cabbage, chopped
- 6 small onions, chopped
- 3 red bell peppers, chopped
- 2 green bell peppers, chopped
- 3 qts white vinegar
- 8 cups sugar
- 3 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 Tbsp stick cinnamon
- 1 Tbsp whole cloves
## Instructions
1. Chop green tomatoes and place in a large bowl or crock. Add salt, stir to combine, and let stand overnight.
2. Drain off liquid thoroughly — do not rinse.
3. Add chopped cabbage and onions to the salted tomato mixture.
4. Add vinegar and bring to a boil. Boil for 30 minutes.
5. Add red peppers, green peppers, celery seed, and mustard seed.
6. Tie cinnamon and whole cloves in a double layer of cheesecloth and add to the pot.
7. Add sugar and stir to combine.
8. Boil for 1 1/2 hours, stirring occasionally.
9. Remove spice bag.
10. Pack into sterilized jars and seal while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk"** = 1 peck, a standard dry measure of the era equal to 8 dry quarts or approximately 2 gallons volume. For green tomatoes this is roughly 10 to 12 lbs whole or 12 to 14 cups chopped. Produce was commonly sold by the peck at farm stands and markets; recipes of this scale were typical fall preserving batches.
- **"India Relish"** — the parenthetical alternate title refers to India Relish, a well-documented mid-century American spiced vegetable relish. The name derives from a loose association with Indian-style chutneys rather than direct Indian origin. Widely reprinted in community cookbooks of the era. -
Fiesta Salmon Loaf
Fiesta Salmon Loaf
1 can (15-1/2 oz.) salmon or
2 cans (7-3/4 oz.) salmon
1-1/2 cups cooked rice
1 can (8-3/4 oz.) cream-style
corn
1/3 cup chopped green pepper
2 tablespoons chopped green
onions
3 tablespoons diced green
chilies
1 cup grated Monterey Jack
cheese
1 egg, beaten
1/4 teaspoon seasoning salt
3 drops Tabasco sauce
Drain and flake salmon, reserving liquid. Combine salmon and reserved
salmon liquid with remaining ingredients. Turn into an oiled 8-1/2 x 4-1/2-
inch loaf pan. Bake at 350 degrees 1 hour. Remove from oven and let stand
5 minutes. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.
Because the fat content in canned salmon is the polyunsaturated type, it
is recommended for those on low cholesterol diets.
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---
# Fiesta Salmon Loaf
## Ingredients
- 1 can (15-1/2 oz.) salmon or 2 cans (7-3/4 oz.) salmon
- 1-1/2 cups cooked rice
- 1 can (8-3/4 oz.) cream-style corn
- 1/3 cup chopped green pepper
- 2 Tbsp chopped green onions
- 3 Tbsp diced green chilies
- 1 cup grated Monterey Jack cheese
- 1 egg, beaten
- 1/4 tsp seasoning salt
- 3 drops Tabasco sauce
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine salmon and reserved salmon liquid with remaining ingredients.
3. Turn into an oiled 8-1/2 x 4-1/2-inch loaf pan.
4. Bake at 350 degrees for 1 hour.
5. Remove from oven and let stand 5 minutes.
6. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings. -
Tiffin Style Beef Stroganoff
Tiffin Style Beef Stroganoff
Cut 1½ lbs. Filet of choice beef into julienne strips 1
inch long and ¼ inch wide. Season with salt, a grating
of black pepper and paprika.
Heat butter the size of an egg in skillet and saute beef
quickly on a sharp fire until just medium rare. Remove
meat from pan.
Now in same pan saute 2 tablespoons finely chopped
onion, cook about half done, add ½ pound sliced—fresh
mushrooms and cook a few minutes more, adding butter
if necessary.
Next sprinkle over the mushrooms 1 scant tablespoon
flour. Stir as you add slowly 2 cups soured heavy cream.
To this sauce add 1 teaspoon tomato paste, ½ teaspoon
worcestershire, 3 finely sliced sweet pickles, ¼ teaspoon
salt and ½ teaspoon nutmeg. Return meat to sauce.
Serve hot over toast or on fluffy rice in a Chafing Dish.
The Chef of TIFFIN INN
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---
# Tiffin Style Beef Stroganoff
*From The Chef of Tiffin Inn*
## Ingredients
- 1 1/2 lbs filet of choice beef, cut into julienne strips 1 inch long and 1/4 inch wide
- Salt, to season
- Black pepper (a grating), to season
- Paprika, to season
- Butter the size of an egg (plus more if necessary)
- 2 Tbsp finely chopped onion
- 1/2 lb fresh mushrooms, sliced
- 1 scant Tbsp flour
- 2 cups soured heavy cream
- 1 tsp tomato paste
- 1/2 tsp Worcestershire sauce
- 3 sweet pickles, finely sliced
- 1/4 tsp salt
- 1/2 tsp nutmeg
## Instructions
1. Cut beef into julienne strips 1 inch long and 1/4 inch wide. Season with salt, a grating of black pepper, and paprika.
2. Heat butter the size of an egg in a skillet and sauté beef quickly on a sharp fire until just medium rare. Remove meat from pan.
3. In the same pan, sauté the finely chopped onion until about half done. Add the sliced fresh mushrooms and cook a few minutes more, adding butter if necessary.
4. Sprinkle 1 scant tablespoon of flour over the mushrooms. Stir as you slowly add 2 cups of soured heavy cream.
5. To this sauce add the tomato paste, Worcestershire sauce, sweet pickles, salt, and nutmeg. Return meat to sauce.
6. Serve hot over toast or on fluffy rice in a Chafing Dish. -
Indian Pudding
Fred Meyer Nutrition Centers
INDIAN PUDDING
1 quart milk, scalded ½ teaspoon nutmeg
5 tablespoons stoneground corn meal 2 tablespoons butter
2 well beaten eggs 1 cup unsulphured molasses
1 teaspoon sea salt ½ cup raisins
½ teaspoon ground ginger
Preheat oven to 325°. Pour the milk over the cornmeal in a saucepan and bring
to a boil. Cook over low heat, stirring constantly till smooth and creamy, about
15 minutes.
Pour milk-cornmeal mixture over the beaten eggs. Add the salt, ginger,
nutmeg, butter, mollasses and raisins and pour into a greased baking dish.
Bake approximately 1½ hours. Serve warm with ice cream or whipped cream.
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---
# Indian Pudding
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 quart milk, scalded
- 5 Tbsp stoneground corn meal
- 2 well beaten eggs
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 1 cup unsulphured molasses
- 1/2 cup raisins
## Instructions
1. Preheat oven to 325°.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil.
3. Cook over low heat, stirring constantly till smooth and creamy, about 15 minutes.
4. Pour milk-cornmeal mixture over the beaten eggs.
5. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish.
6. Bake approximately 1 1/2 hours.
7. Serve warm with ice cream or whipped cream. -
French Fried Onions / Cherry Pie
CUT HERE FOR FILING
Additional
RECIPES
FOR ARMOUR'S FEBRUARY
"MEAL OF THE MONTH"
★ FRENCH FRIED ONIONS
3 large Bermuda onions 3/4 teaspoon salt
1 cup flour Star Lard for frying
1 1/3 cups milk
Mix flour and salt and stir in milk to form a
very thin pour batter. Cut onions in 1/4-inch
slices and separate into rings. Dip each ring
in batter and fry in deep Star Lard heated to
365° to 375° F. Drain on absorbent paper.
Serve piping hot.
★ CHERRY PIE
2 cups pastry flour 2 tablespoons Cloverbloom
1 teaspoon salt Butter
1/2 cup Star Lard 4 tablespoons flour or
6 tablespoons ice water minute tapioca
2 cups drained cherries 3/4 cup sugar
1 cup juice from cherries
Crust: Sift flour and salt. Cut in lard with two
knives or pastry blender. Add water gradually,
pressing the dough together. Chill. Divide and
roll out in 2 circles to fit pie pan. Fit lower
crust to pan, sprinkle lightly with a little
flour and add the hot filling. Cover with top
crust, crimp edges, cut holes in top crust to
allow steam to escape and bake at 425° F. for
20 minutes. Turn oven to 350° F. and bake an
additional 20 minutes.
Filling: Mix sugar and flour or tapioca. Add
juice and butter and bring to a boil. Add
cherries and pour into pie shell.
Back:
ARMOUR'S STAR BACON
A mild, sweet bacon with the deli-
cious flavor that makes it preferred
by American appetites. Buy it sliced
—wrapped in cellophane or in the
convenient nu-pack carton.
fixed flavor!
Celebrating
ARMOUR'S 70TH
ANNIVERSARY
ARMOUR AND COMPANY
Makers of Star Ham, Star Bacon, Texturated Star Lard and Other Fine Foods
---
# French Fried Onions & Cherry Pie
*Additional Recipes for Armour's February "Meal of the Month"*
## French Fried Onions
### Ingredients
- 3 large Bermuda onions
- 1 cup flour
- 1 1/3 cups milk
- 3/4 tsp salt
- Star Lard for frying
### Instructions
1. Mix flour and salt and stir in milk to form a very thin pour batter.
2. Cut onions in 1/4-inch slices and separate into rings.
3. Dip each ring in batter and fry in deep Star Lard heated to 365° to 375°F.
4. Drain on absorbent paper.
5. Serve piping hot.
## Cherry Pie
### Crust Ingredients
- 2 cups pastry flour
- 1 tsp salt
- 1/2 cup Star Lard
- 6 Tbsp ice water
### Filling Ingredients
- 2 cups drained cherries
- 2 Tbsp Cloverbloom Butter
- 4 Tbsp flour or minute tapioca
- 3/4 cup sugar
- 1 cup juice from cherries
### Instructions
1. Sift flour and salt. Cut in lard with two knives or pastry blender.
2. Add water gradually, pressing the dough together. Chill.
3. Divide and roll out in 2 circles to fit pie pan.
4. Fit lower crust to pan, sprinkle lightly with a little flour and add the hot filling.
5. Cover with top crust, crimp edges, cut holes in top crust to allow steam to escape.
6. Bake at 425°F for 20 minutes. Turn oven to 350°F and bake an additional 20 minutes. -
Bouillabaisse
Bouillabaisse
2 Tbs. Butter in pan -
can tomatoes sml Italian)
& crab meat -
shrimp -
lobster meat -
let it simmer
stir in 1 cup sour cream add
a little sherry - mix well serve mt Bg
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# Bouillabaisse (American Creamed Seafood)
## Ingredients
- 2 Tbsp butter
- 1 can small Italian tomatoes (14-15 oz)
- 1 can crab meat (6 oz), drained
- 1/2 lb shrimp, peeled and deveined
- 1 cup lobster meat, roughly chopped (see Editor's Notes)
- 1 cup sour cream
- 2-3 Tbsp dry sherry, or to taste
- Salt and pepper to taste
## Instructions
1. Melt butter in a large, heavy pan over medium heat.
2. Add canned tomatoes, breaking up any large pieces, and stir to combine with butter.
3. Add crab meat, shrimp, and lobster meat.
4. Reduce heat to low and simmer gently until seafood is heated through and shrimp are cooked, approximately 8-10 minutes. Do not boil.
5. Stir in sour cream gradually until fully incorporated and sauce is smooth.
6. Add sherry to taste and mix well.
7. Serve immediately in bowls. -
Tomato Chipped Beef Rabbit
tomato Chipped Beef Rabbit
1 cup grated Am. Cheese
2 tbsp butter . 3 eggs, well beaten
1 cup minced Chip beef. buttered toast
1 " thick strained canned tomato -
melt butter add beef. cook until brown. add
tomatoes. heat and add cheese. cook slowly until
melted - add eggs. cook while stirring. until
thick and creamy. Serve at once on toast
serve 6 -
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---
# Tomato Chipped Beef Rabbit
*Serves 6*
## Ingredients
- 2 Tbsp butter
- 1 cup chipped beef (dried beef), minced
- 1 cup thick strained canned tomato (see Editor's Notes)
- 1 cup grated American cheese
- 3 eggs, well beaten
- Buttered toast, for serving
## Instructions
1. Melt butter in a heavy skillet over medium heat.
2. Add minced chipped beef and cook until lightly browned.
3. Add strained tomato and heat through.
4. Add grated cheese and cook slowly over low heat, stirring, until melted and combined.
5. Add beaten eggs and cook while stirring constantly until mixture is thick and creamy.
6. Serve immediately over buttered toast.
## Editor's Notes
- **Culinary context:** This recipe is a fascinating American adaptation of Welsh Rabbit (or Rarebit) — the classic British dish of melted cheese sauce served over toast. Here the cheese sauce is extended with canned tomato and chipped beef, both wartime pantry staples, producing a dish that is distinctly American mid-century while retaining the Welsh Rabbit structure of a rich, savory, egg-thickened sauce on toast.
- **"Thick strained canned tomato"** — canned tomatoes pushed through a strainer to remove seeds and excess liquid, producing a thick, smooth purée. Modern equivalent: tomato purée or strained crushed tomatoes. Not tomato soup or tomato juice. -
Hermits
Hermits
1 ½ cup sugar
2/3 cup shortning cream
together
2 eggs
1 cup of choppted raisins
1 teaspoon soda
little salt dissolved
in 3 tablespoons of milk
all kinds of spice.
Hermits.
1 cup sugar
2/3 cup shortning cream
together x
1 egg.
¾ cup of sour milk
1/3 cups chopped raisins
Back:
Mrs. Jorko
Custom House and Post Office, Rockland, Me.
1 teaspoon soda
1 teaspoon nutmeg
.. cinnamon
" cloves
little salt.
Hermits.
2 cups sugar.
1 cup butter or lard or half
and half and cream togeth
1 cup raisins, 1 cups currants
chopped 2 eggs 1 half cup
of sour milk, salt, teaspoon
soda teaspoon cloves, nutmeg
cinnamon, flour to roll sti
---
# Hermits (Three Versions)
## Version 1 — Drop Hermits (Inferred)
### Ingredients
- 1 1/2 cups sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup raisins, chopped
- 1 tsp baking soda
- Pinch salt dissolved in 3 Tbsp milk
- Spices to taste (see Editor's Notes)
- 2–2 1/2 cups flour (see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in chopped raisins.
4. Dissolve baking soda and salt in 3 Tbsp milk; add to mixture.
5. Add spices and flour gradually until a soft drop cookie dough forms.
6. Drop by spoonfuls onto a greased baking sheet.
7. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
8. Cool on pan for a few minutes before removing.
---
## Version 2 — Sour Milk Drop Hermits (Inferred)
*(Incomplete — see Editor's Notes)*
### Ingredients
- 1 cup sugar
- 2/3 cup shortening
- 1 egg
- 3/4 cup sour milk
- 1/3 cup raisins, chopped
- Spices to taste (see Editor's Notes)
- Flour to make a soft drop dough (approximately 2 cups — see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in egg.
3. Stir in sour milk and chopped raisins.
4. Add spices and flour gradually until a soft drop cookie dough forms.
5. Drop by spoonfuls onto a greased baking sheet.
6. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
7. Cool on pan for a few minutes before removing.
---
## Version 3 — Rolled Hermits (Traditional) (Inferred)
### Ingredients
- 2 cups sugar
- 1 cup butter, lard, or half butter and half lard
- 1 cup raisins
- 1 cup currants, chopped
- 2 eggs
- 1/2 cup sour milk
- Pinch salt
- 1 tsp baking soda
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- Flour to roll stiff (approximately 4–5 cups — see Editor's Notes)
### Instructions
1. Cream sugar and butter or lard together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in raisins, currants, and sour milk.
4. Add salt, baking soda, cloves, nutmeg, and cinnamon; mix well.
5. Add flour gradually until dough is stiff enough to roll without sticking.
6. On a floured board, roll dough to approximately ¼" thickness.
7. Cut into rectangles or squares.
8. Place on a greased baking sheet.
9. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
---
## Editor's Notes
**What are Hermits?**
Hermits are a classic American spiced drop or rolled cookie dating to at least the 1870s, particularly associated with New England. Dense, chewy, and heavily spiced with dried fruit, they were prized for keeping well in a tin for several weeks — a practical virtue for farmhouse baking.
**Baking instructions missing from all versions:**
All three versions end at the mixing stage; baking was assumed knowledge. Baking details inferred from standard period Hermit recipes.
**"All kinds of spice" (Version 1):**
Deliberately vague — Version 3 gives the likely intended blend: cloves, nutmeg, and cinnamon. Recommended starting point: 1/2–1 tsp each. Allspice and ginger are also period-appropriate additions.
**Flour missing from Versions 1 and 2:**
Neither version specifies flour quantity. Estimated from fat/sugar/egg ratios: approximately 2–2 1/2 cups for Versions 1 and 2 (drop cookies); approximately 4–5 cups for Version 3 (rolled cookie).
**Version 2 is a fragment:**
Original card instructions end after "Cream sugar and shortening together" — all subsequent steps inferred from Versions 1 and 3. Spices and flour entirely absent from original. Flag as significantly incomplete.
**"Sour milk" (Versions 2 and 3):**
Period term for naturally soured whole milk, similar to buttermilk. Modern substitution: add 1 Tbsp white vinegar or lemon juice per cup of whole milk and let stand 5 minutes.
**Version 3 has duplicate nutmeg:**
Original card lists nutmeg twice (likely a transcription error on the card itself). One tsp nutmeg intended.
**Drop vs. rolled:**
Versions 1 and 2 are soft drop cookies; Version 3 is the older, more traditional rolled-and-cut style. The three versions together suggest the recipe evolved in this household from rolled to drop over time, or reflect different sources.
**Three versions on one card:**
Unusual and archivally significant — suggests the contributor was actively comparing or consolidating recipes rather than copying a single trusted source.