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Granny's Sugar Cookies / Confectioners Sugar-Water Glaze
Card 1 Front:
GRANNY'S SUGAR COOKIES
Cream together ½ cup butter -
No Fail French Bread
Card 1 Front:
No Fail French Bread
1/2 c warm water
2 yeast cakes
3 Tble. sugar
2 c. hot water
1 Tble. salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water with
sugar. Combine 3 c. flour, & salt. Add
Card 1 Back:
Hot water & 3c. flour beat well. Add
oil and remaining flour & beat well.
Leave dough on mixer & let rest for
10 min., beat down. Repeat rest &
beat 4 more times. Divide dough into
3 balls. Roll each ball into 9X12" rectangle.
Roll like jelly roll. Place on greased
cookie sheet. Brush top of loaves with egg
white or water. Slash diagonally 3 times.
Let rise. Bake 400° for 35 min or
until brown
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 3 Tbsp sugar
- 2 cups hot water
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
## Instructions
1. Dissolve yeast in warm water with sugar.
2. Combine 3 cups flour and salt.
3. Add hot water and 3 cups flour; beat well.
4. Add oil and remaining flour and beat well.
5. Leave dough on mixer and let rest for 10 minutes, then beat down. Repeat rest and beat 4 more times (5 rest-and-beat cycles total).
6. Divide dough into 3 balls.
7. Roll each ball into a 9×12" rectangle.
8. Roll up like a jelly roll.
9. Place on a greased cookie sheet.
10. Brush tops of loaves with egg white or water.
11. Slash diagonally 3 times.
12. Let rise.
13. Bake at 400°F for 35 minutes or until brown. -
Rhubarb Cake
Card 1 Front:
Rhubarb Cake. mrs. Search.
2 C. Chopped Rhubarb + ½ Cup Sugar.
½ Cup Shortening
1½ Cup. Sugar
1 - egg
2 Cup. flour 1 Cup Buttermilk
1 -teasp. soda 1 teasp. vanilla
1 -teasp. Salt
1 teasp. Cinnamon Mix rhubarb —
Card 1 Back:
and ½ C. sugar, set aside.
Cream shortening and 1½ cup sugar
until light and fluffy. Add egg.
Sift dry ingredients, add to mixture
alternately with Buttermilk and vanilla.
Pour into 9 x 13 pan Bake (350°)
35 min.
---
# Rhubarb Cake
*Recipe from the kitchen of Mrs. Search*
## Ingredients
- 2 cups chopped rhubarb
- 1/2 cup sugar (for rhubarb mixture)
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup buttermilk
- 1 tsp vanilla
## Instructions
1. Mix rhubarb and 1/2 cup sugar together; set aside.
2. Cream shortening and 1 1/2 cups sugar until light and fluffy.
3. Add egg to creamed mixture.
4. Sift dry ingredients (flour, baking soda, salt, cinnamon) together.
5. Add sifted dry ingredients to creamed mixture alternately with buttermilk and vanilla.
6. Fold in rhubarb mixture.
7. Pour into a 9 x 13 pan.
8. Bake at 350° for 35 minutes. -
Spritz Cookies
Card 1 Front:
Spritz Cookies
2½ c. all-Purpose flour
½ t. baking powder
⅛ t. salt
1 c. butter or Margarine
¾ c. Sugar
1 t. almond extract
Sift together flour baking P. + salt.
Cream butter or margarine add
gradually add & sift dry ingredients
blending well then add extract.
Card 1 Back:
Force through cookie press onto
cookie sheet. Run from press in a
continuous ribbon untill sheets is
filled cut into 3 inch lengths. Bake
in hot oven 400°F. for 7 to 10 minutes
Run sheet under broiler sent about
½ minute to give darker color.
app. 6 dz. cookies
---
# Spritz Cookies
*Yields approximately 6 dozen cookies*
## Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup butter or margarine
- 3/4 cup sugar
- 1 tsp almond extract
## Instructions
1. Sift together flour, baking powder, and salt.
2. Cream butter or margarine, then add sugar gradually.
3. Add and sift in dry ingredients, blending well.
4. Add almond extract and blend thoroughly.
5. Force dough through a cookie press onto an ungreased cookie sheet, running the press in a continuous ribbon until the sheet is filled.
6. Cut into 3-inch lengths.
7. Bake in a hot oven at 400°F for 7 to 10 minutes.
8. Run sheet under broiler for about 1/2 minute to give a darker color. -
Sesame Fried Chicken
SESAME FRIED CHICKEN
1 Lynden Fryer, Cut-Up ½ teaspoon monosodium
1 cup flour glutamate
1½ teaspoons salt ½ cup shortening or oil
½ teaspoon pepper ¼ cup sesame seeds
Combine flour and seasonings in paper bag. Dredge chicken
pieces in flour mixture. Brown in hot fat. Cover and cook
slowly for 20 minutes, turning once. Remove from skillet,
cool slightly, then roll each piece in sesame seeds. Return
to skillet and turn each piece until seeds are toasted.
4 to 6 servings.
Card 1 Back:
IT'S A PLEASURE ALWAYS TO SERVE YOUR FAMILY
LYNDEN
Sesame
Fried Chicken
RECIPE CARD
(SEE REVERSE SIDE)
LYNDEN LYNDEN
CUT-UP FRYERS TURKEY
LYNDEN LYNDEN
FRYER PARTS FARM-FRESH EGGS
LYNDEN LYNDEN CANNED
STEWING CHICKENS CHICKEN, TURKEY
AND EGG PRODUCTS
LOOK FOR LYNDEN . . . YOUR FAMILY DESERVES THE BEST
---
# Sesame Fried Chicken
*Recipe by Lynden*
*Serves 4 to 6*
## Ingredients
- 1 Lynden Fryer, cut-up
- 1 cup flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp monosodium glutamate
- 1/2 cup shortening or oil
- 1/4 cup sesame seeds
## Instructions
1. Combine flour and seasonings in a paper bag.
2. Dredge chicken pieces in the flour mixture.
3. Brown in hot fat.
4. Cover and cook slowly for 20 minutes, turning once.
5. Remove from skillet and cool slightly.
6. Roll each piece in sesame seeds.
7. Return to skillet and turn each piece until seeds are toasted. -
Beef Stew for Six
Card 1 Front:
BEEF STEW FOR SIX
By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year.
2 pounds mature beef, trimmed 6 or more small onions
of bone, fat and most of the 2 stalks celery in 1/4 inch slices
gristle, from chuck, round, shoul- flour
der, arm or rump. 1 tsp. sugar
1/4 pound kidney suet 1/8 tsp. summer savory
6 or more small potatoes, or large 1/8 tsp. sweet basil
ones may be cut in cubes 1/4 tsp. thyme
6 small carrots, or 3 large ones cut 2 to 4 peppercorns
in 1-inch pieces 1 tsp. ground Jamaica ginger
2 tsp. salt
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Card 1 Back:
Use a heavy pan provided with a tight cover, preferably a Dutch oven.
Fry the suet at a moderate temperature and remove the cracklings.
Cut the meat in one inch squares about 1½ inches long. Brown care-
fully on all sides in the rendered fat, not letting it get too hot. Dredge meat
with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling
water, cover tightly, and simmer (no boiling) for one and ½ hours.
Peel the onions, hold them in scalding water for five minutes and drain.
Add to stew with the seasonings and other vegetables and simmer one hour
longer. If necessary more water can be added. If steam escapes, kettle is
too hot.
Taste and correct seasoning before serving.
---
# Beef Stew for Six
*Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955*
*Serves 6*
## Ingredients
- 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump
- 1/4 pound kidney suet
- 6 or more small potatoes, or large ones cut in cubes
- 6 small carrots, or 3 large ones cut in 1-inch pieces
- 6 or more small onions
- 2 stalks celery, in 1/4-inch slices
- Flour (for dredging)
- 1 tsp. sugar
- 1/8 tsp. summer savory
- 1/8 tsp. sweet basil
- 1/4 tsp. thyme
- 2 to 4 peppercorns
- 1 tsp. ground Jamaica ginger
- 2 tsp. salt
- 1 pint boiling water (plus more as needed)
## Instructions
1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings.
2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot.
3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again.
4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours.
5. Peel the onions, hold them in scalding water for five minutes, and drain.
6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot.
7. Taste and correct seasoning before serving. -
Spice Punch
Spice Punch
MCP
10 qts water 2 cans lemon
juice
6 cups sugar 2 cans orange
2 cinnamon sticks juice
2 tsp cloves
Sew cinnamon & cloves in bag
& put in water & put on stove &
bring to boil - Boil 5 to 10 min
take off stove + add lemon
and orange juice.
Card 1 Back: blank
---
# Spice Punch
## Ingredients
- 10 qts water
- 6 cups sugar
- 2 cinnamon sticks
- 2 tsp cloves
- 2 cans lemon juice
- 2 cans orange juice
## Instructions
1. Sew cinnamon and cloves into a cloth bag.
2. Put the bag in the water and place on the stove.
3. Bring to a boil.
4. Boil 5 to 10 minutes.
5. Take off stove and add lemon juice and orange juice. -
Sour Milk Pancakes
Sour Milk Pan Cakes
1¼C. sifted flour.
1½t. Baking Soda.
1t. Baking Powder
2T. Sugar.
½t. Salt.
1 egg.
1c. Sour Milk.
2T. malted Table Fat.
or shortning.
Card 1 Back:
1. Sift flour, Baking powder, sugar, and salt,
together in Bowl.
2. Beat egg untill thick; add milk and
stir.
Heat Grittle ~~sroty~~ slowly.
3. Heat Grittle slowly.
4. Make a well in flour Mixture, pour
in egg mixture; pour in egg mixture
5.
---
# Sour Milk Pancakes
*Makes approximately 10 to 12 pancakes*
## Ingredients
- 1 1/4 cups flour, sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 egg
- 1 cup sour milk
- 2 Tbsp butter, margarine, or shortening, melted
## Instructions
1. Sift together flour, baking soda, baking powder, sugar, and salt into a large bowl.
2. Beat egg until thick; add sour milk and melted fat and stir to combine.
3. Make a well in the center of the flour mixture; pour in the egg and milk mixture.
4. Stir just until combined — batter will be slightly lumpy; do not overmix.
5. Heat griddle slowly over medium heat until a drop of water skitters across the surface.
6. Lightly grease griddle with butter or shortening.
7. Pour approximately 1/4 cup batter per pancake onto the griddle.
8. Cook until bubbles form across the surface and edges look set — approximately 2 to 3 minutes.
9. Flip and cook until golden brown on the second side — approximately 1 to 2 minutes.
10. Serve immediately. -
Sour Milk Griddle Cakes
Sour - Milk Griddle Cakes
1¼c. sifted flour ½ tsp. salt
½ tsp. soda 1 egg
1 tsp. B.P. 1c. buttermilk
2 tbsp. sugar 2 tbsp. shortening (melted)
Sift flour, B.P., sugar, and
salt together in bowl. Beat egg
until thick; add milk and fat,
stirring. Heat griddle slowly.
Make a well in flour mixture
is well moistened. When a
Card 1 Back:
drop of water on the griddle rolls
around, pour batter on hot
griddle, making 3 to 4 in. cakes.
Cook cakes until bubbles begin
to burst on top; turn with a
pancake turner and cook
at about ½ min.
---
# Sour Milk Griddle Cakes
## Ingredients
- 1 1/4 cup sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1 tsp baking powder
- 1 cup buttermilk
- 2 Tbsp sugar
- 2 Tbsp shortening, melted
## Instructions
1. Sift flour, baking powder, sugar, and salt together in bowl.
2. Beat egg until thick; add milk and fat, stirring.
3. Heat griddle slowly.
4. Make a well in flour mixture and add liquid mixture, stirring until just well moistened.
5. When a drop of water on the griddle rolls around, pour batter on hot griddle, making 3 to 4 inch cakes.
6. Cook cakes until bubbles begin to burst on top; turn with a pancake turner and cook about 1/2 minute more. -
French Fried Hot Dogs
Card 1 Front:
French Fried Hot Dogs.
355°
1 cup ready mix 1 T sugar
Pancake flour 2/3c water
2 T Corn Meal 10-12 Frankfurters
Card 1 Back:
Phelen
stem 1959
go 1960
Dunstone
Dardsley
---
# French Fried Hot Dogs
*1959*
## Ingredients
- 1 cup ready mix pancake flour
- 2 Tbsp corn meal
- 1 Tbsp sugar
- 2/3 cup water
- 10–12 frankfurters
## Instructions
1. Preheat oil to 355°F.
2. Combine ready mix pancake flour, corn meal, sugar, and water to make a batter.
3. Dip frankfurters in batter and french fry until cooked through and golden. -
Frozen Cocktail Mixture
Frozen Cocktail Mixture
Juice of 3 oranges and 3 lemons
2 mashed bananas
Boil together 3 cups sugar and
3 cups water. Pour over fruit
mixture and freeze.
Put in cocktails dishes or fruit
cups and pour gingerale or 7 Up
over it to serve.
Card 1 Back: blank
---
# Frozen Cocktail Mixture
## Ingredients
- Juice of 3 oranges
- Juice of 3 lemons
- 2 mashed bananas
- 3 cups sugar
- 3 cups water
- Ginger ale or 7 Up (to serve)
## Instructions
1. Combine juice of 3 oranges and 3 lemons with 2 mashed bananas in a bowl.
2. Boil together 3 cups sugar and 3 cups water to make a simple syrup.
3. Pour the hot syrup over the fruit mixture.
4. Freeze until solid.
5. To serve, place scoops into cocktail dishes or fruit cups and pour ginger ale or 7 Up over the top. -
Jello Dessert
Jello Dessert
Set 1 pkg (3oz) Strawberry Jello until clabbery.
Whip 1 lg can of milk, which has been
thoroughly chilled (really cold). add juice &
rind 1½ lemons + 3/4 c sugar. Whip
jello until foamy & fold whip cream.
Line 10X13 pan with crushed graham
crackers. Pour jello & sprinkle crumbs
over. (12-16 crackers)
Card 1 Back: blank
---
# Jello Dessert
## Ingredients
- 1 pkg (3 oz) strawberry Jello
- 1 large can evaporated milk, thoroughly chilled (really cold)
- Juice and rind of 1 1/2 lemons
- 3/4 cup sugar
- 12–16 graham crackers, crushed
## Instructions
1. Prepare the strawberry Jello and set until clabbery (partially set).
2. Whip the large can of thoroughly chilled milk until fluffy.
3. Add the juice and rind of 1 1/2 lemons and 3/4 cup sugar to the whipped milk.
4. Whip the partially set Jello until foamy.
5. Fold the whipped milk mixture into the foamy Jello.
6. Line a 10×13 pan with crushed graham crackers.
7. Pour the Jello mixture over the crust and sprinkle remaining crumbs over the top.
8. Chill until set before serving.