TEN OLD-TIME TIPS

Following are some tips I found in the back of an old cookbook. I will post a few tonight with more to follow at other times.

1. Measure a cupful of whipped cream after it is whipped.
2. To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
3. To cream butter and sugar, warm a bowl, put the butter in, then sieve the sugar on top. Beat until the mixture is like whipped cream.
4. To improve the flavor of old potatoes, add a little sugar to the water in which they are boiled.
5. To keep lint from clinging to blue jeans and corduroys, add a half cup of vinegar to each wash load.
6. Bury the yeast cake in salt and it will keep for some time.
7. Heat lemons well before using and there will be twice as much juice.
8. To prevent cakes from burning, sprinkle salt in the oven under the baking pans.
9. Never beat egg-whites in an aluminum pan, it is sure to darken them.
10. If egg yolks become stringy after being added to hot puddings, especially tapioca, use a beater; the lumps will adhere to the beater, and leave the pudding smooth.

UNDERWOOD CAFETERIA'S CHERRY COBBLER

Especially for you Texans who miss Underwood Cafeterias.

Crust:

1 cup shortening
2 1/4 cups all-purpose flour
1/2 teaspoon salt
cold water
1/2 cup butter

Filling:
1 1/4 cup sugar
1 pinch salt
3 tablespoons all-purpose flour
1 can cherries, undrained
1 cup water
4 teaspoons red food coloring

Preheat oven to 350 degrees F. 

Crust: Combine shortening and flour in a bowl and mix well. Add salt and enough cold water to make ingredients cling together. Roll the dough until it is very thin. 

Cut up butter and place in a 9 x 13 inch pan. 

Filling: Combine in bowl the sugar, salt and flour. Mix well. Add the cherries, water and food coloring. Mix well and pour over butter in pan. Top with rolled out crust. 

Bake at 350 degrees F until brown. A little less than an hour. 

This came from a family cookbook. It was originally from a wonderful Texas-based cafeteria specializing in delicious slow-smoked barbecued steak. There were Underwood's all over Texas back in the day, but today the only remaining cafeteria is the original, which is in Brownwood, south of Abilene. 

GRANNY'S COCOA CREAM PIE

½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like Or use the left over egg whites for a meringue topping!

Note: File Photo

OLD FASHION CHERRY COBBLER

5 cups pitted cherries
1/2 cup water
1 1/4 cup sugar
4 tbsp cornstarch
1 cup all-purpose flour
3 tbsp butter, chilled
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1 tsp white vinegar

Preheat oven to 425 degrees.
Very lightly oil an 8-inch square baking dish or pan; set aside.

In a saucepan, combine the cherries, water, sugar, and cornstarch; mix cornstarch in well. Bring to a boil; reduce heat and simmer about 10 minutes or until mixture thickens. Pour into the prepared baking dish/pan.

In a bowl, combine the flour, baking powder and salt; cut in the butter until pea size chunks form.

In a cup or other small container, mix the milk and vinegar; using a fork, stir into the flour mixture until blended.

Using a large spoon, drop the batter into nine large lumps atop the cherry filling.

Bake at 425 degrees for 25-30 minutes until browned.

Delicious served warm with vanilla ice cream!

Yield: 6 servings

Note: I adapted this recipe from one in Southern Living a few years ago. The picture is also from SL/

SAUCY CARROTS

5 large carrots

1 tbsp butter
1/4 cup honey
1 tbsp brown sugar
1 tsp lemon juice

Scrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.

Note: File Photo

APPLE COFFEE CAKE

6 apples, cored, pared, and sliced (about 3 cups)

5 tbsp sugar
5 tsp cinnamon
3 cups flour
2 cups sugar
3 tsp baking powder
1 tsp salt
1 cup salad oil
4 eggs
1/4 cup orange juice
1 tbsp vanilla
1/2 cup chopped nuts

Preheat oven to 375 degrees.

Combine sliced apples with the 5 tablespoons of sugar and the cinnamon. Set apples aside. Sift together flour, 2 cups sugar, baking powder, and salt into a mixing bowl. Make a well in center of flour and pour in the oil, eggs, juice, and vanilla. Beat till well blended. Drain the apple mixture of excess moisture. Spoon 1/3 of the batter into a greased 10-inch tube pan. Make a ring of 1/3 of the apple mixture on top of the batter, taking care not to have the apples touch the sides of the pan. Sprinkle 1/3 of nuts on top of the apples. Spoon another 1/3 of the batter on top of nuts and make another ring of apples and nuts. Top with remainder of batter, apples and nuts. Bake at 375 degrees for 1 1/4 hours or until done. Watch the top and if it is becoming too brown, cover lightly with aluminum foil. Cool cake to lukewarm before removing from pan.

Note: File Photo

CHERRY DEVIL'S FOOD CAKE

I have had this Duncan Hines recipe for many years! Very good cake and very simple with the boxed mix.

1 box Devil's Food cake mix

2 cups frozen whipped topping, thawed
1/2 cup chopped maraschino cherries
1 recipe of your favorite chocolate frosting

Maraschino cherries with stems for garnish, if desired

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.