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 hat's Cookin'?
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  rs. Alexander's Egg Salad For A Picnic Lunch
6 eggs
2 teaspoons chopped pimientoes
Mayonnaise dressing
1/2 cup cream cheese
Lettuce
Drop eggs in boiling water, and cover. Turn fire out; let stand for twenty minutes. Remove from hot water and place in cold water. Peel and divide each egg into halves lengthwise. Remove the yolk and mash. Mix the mashed yolk, chopped pimientoes, cheese, and enough mayonnaise to form a paste. Roll into balls and return to egg white. Brush the edges of white with a little raw egg white and put halves together. Make a nest of shredded lettuce and place eggs in center.
— Mrs. J. W. Alexander, 2015 New Hampshire St., June 19, 1925 |
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 rs. Pearson's Five O'clock Tea Sandwiches
Grind one pound raisins, one pound stoned dates, and one-half pound English walnuts. Mix with the juice and pulp of two lemons and two oranges. This filling will keep indefinitely if packed in a jar and kept in a cool place. The sandwiches are best if made of nut or brown bread. The filling can also be used between graham crackers or wafers which do not have too pronounced a flavor.
— Mrs. Jacob Pearson, Simpson, Kansas, July 16, 1926 |
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  r. Bumgardner's Summer Drink
Juice of 4 lemons
Juice of 4 oranges
1 cup of pineapple juice
3 cups of sugar
1 quart of crushed ice
Stir until sugar is thoroughly dissolved, then put in a lump of ice the size of a pint cup and add enough fresh, cool water to make 3 quarts. Cherry juice may be substituted for the pineapple juice and will produce an attractive color.
— Dr. Edward Bumgardner, 1026 Ohio St., July 13, 1928 |
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rs. Carter's Blueberry Muffins
 1 cup blueberries
2 cups flour
3 teaspoons baking powder
4 tablespoons sugar
1/2 teaspoon salt
2 eggs
1 cup milk
4 tablespoons shortening
Wash and drain blueberries well. Sprinkle with three tablespoons of the measured sugar and a little sifted flour. Sift together remaining dry ingredients. Add eggs, milk, and melted and cooled shortening to make a stiff batter. Mix in the blueberries. Half fill greased muffin tins and bake in moderate oven at 375 degrees for thirty minutes. Canned blueberries, carefully drained, can be used if fresh blueberries are not obtainable. Bake in small greased muffin rings for nice variety. Makes 24 small muffins.
— Mrs. G. H. Carter, 2229 West Drive, July 14, 1933 |
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rs. Miller's Cream of Potato Soup
3 medium potatoes
1/2 onion, sliced
1/2 teaspoon salt added to water in which potatoes are cooked
1 cup potato water
3 cups milk
3 tablespoons butter
1/3 cup flour
2 teaspoons salt added to soup
1/2 teaspoon pepper
1/8 teaspoon celery salt, if desired
1 tablespoon chopped parsley, if desired |
Cut the washed, peeled potatoes in slices. Put these and the onion to boil in a tightly covered kettle, in 1 1/4 cups of boiling, salted water. Cook until very tender. Rub through a sieve, using the potato liquor (this should be now reduced to about one cup) as well as the pulp. Melt the butter. Remove from the fire and stir in the flour and seasonings. Gradually stir in one-half of the milk. Stir and cook until the mixture thickens. Add the potatoes and the remaining milk. Heat over a protected low flame for at least fifteen minutes. This being a starch mixture, it is best to cook very well.
— Mrs. H. H. Miller, 1205 Rhode Island St., Jan. 27, 1928 |
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