AUNT MARY'S BEEF SALAMI

This is a recipe my late aunt gave me 50 to 60 years ago. I have made it many times over the years, and it is always a big hit. It is great for parties, snacks, gift-giving, lunch boxes, etc.

5 lbs lean ground beef
2 1/2 tsp garlic salt
5 tsp Morton's quck tender cure
2 1/2 tsp mustard seed
2 1/2 tsp hickory smoke salt
4 tsp coarse black pepper
1 tsp whole peppercorns

Combine all ingredients together in a large bowl, mixing well. Place mixture in the refrigerator in a sealed container. Mix for the next three evenings right before bedtime. On 5th evening, mix again and then divide into 4 equal parts. Roll each part into log. Place logs on broiler pan in oven and bake overnight (8 hours) at 150 degrees. Remove from oven, cool, wrap in foil and refrigerate. Best if allowed to be refrigerated for 24 hours. Slice and serve.

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OLD FASHION JAM CAKE and CARAMEL FROSTING

This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. I have never made this cake but have heard good things about it over the years. 

 2 cups white sugar 

1/2 cup dark brown sugar 

1 cup butter or margarine 

6 egg yolks 

4 cups flour 

1 teaspoon cinnamon 

1/2 teaspoon cloves 

1 teaspoon nutmeg 

1/8 teaspoon salt 

6 egg whites 

1 box seedless raisins 

1 cup nuts (black walnut best) 

1 pint blackberry jam 

1 glass blackberry jelly 

1 cup buttermilk 

1 teaspoon soda 

 Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Transfer batter to 2 greased round cake pans. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes.

Caramel Frosting: 

2 cups dark brown sugar 

4 tablespoons butter 

4 tablespoons flour 

1/2 cup water

4 tablespoons cream 

1 teaspoon vanilla 

 Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixed ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

file photo for reference only - credit on cake 

HOMEMADE CINNAMON ROLLS

4 to 4 1/2 cups all-purpose flour 

1 packet active dry yeast 

1 cup milk 

1/3 cup sugar 

1/3 cup butter 

1 tsp salt 

2 large eggs 

In a large mixer bowl combine 2 cups of the flour with the yeast. Heat the milk, sugar, butter, and salt just until warm - 115 to 120 degrees, stirring constantly. Add to the flour mixture. Add eggs. Beat at lowest speed of mixer for about 30 seconds. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. On a floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. (About 6 to 8 minutes time) Shape dough into a ball and place in a greased bowl. Turn once to coat the top. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch down the dough, divide in half, cover and let rest 10 minutes.

Filling: 3 tbsp butter 

1/2 cup sugar 

2 tsp ground cinnamon 

3/4 cup raisins 

Roll 1 one of the dough balls into a 12 x 8-inch rectangle. Melt butter and spread half over the dough. Combine the sugar and cinnamon. Sprinkle half over the dough. Sprinkle half the raisins over the cinnamon sugar mixture. Roll up from a long side. Seal well and cut into 12 even slices. Place the slices on a greased 9-inch round cake pan. Repeat the process with the remaining dough and filling. Cover pans and let rise until almost double (about 30 minutes). Bake rolls in a 375-degree oven for 20 to 25 minutes. Cool slightly, remove from pans and drizzle with the icing. 

Icing: 1 cup sifted powdered sugar 1/4 tsp vanilla 

milk 

Combine the powdered sugar, vanilla, and enough milk to make icing the consistency for drizzle.

file photo for reference

OYSTER STEW

This is a repeat of a very popular post in 2011.

1/4 cup butter

1 pint fresh oysters
2 cups milk
1/2 cup light cream
1 tsp salt
dash of freshly ground black pepper

Melt the butter in a small saucepan. Add the oysters including the liquor and cook while stirring over low heat just until edges start to boil.

In another saucepan, heat the milk and cream. Stir in the salt, pepper, and oysters.

Yield: 4 cups

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BREAKFAST BUFFET BRUNCH

1930s OLD-TIME CHOCOLATE FUDGE

In the days before the creamy marshmallow creme fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge persons, give this recipe from the 1930s a try!

2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional

Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.

Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady rate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.

Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.

Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.

Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm.

When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.

Yield: Approximately 1 1/4 lbs.

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CHERRY-KING MUFFINS

I have had this recipe since the early 1960s.

  

1963 YEAST COUPON

An 8-cent coupon today wouldn't be worth much.  But in 1963, this was quite a savings.  Don't know why my late mother never used the coupon.  This coupon was good during my Junior year of high school!

Old Coupon

 

BANG'S SWEET PICKLE RELISH

This is another old recipe for making your own pickle relish. Homemade pickles and relishes are oh-so-good! 

1 gallon ground-up unpeeled cucumbers 

8 onions, ground 

1/2 cup pickling salt 

4 cups vinegar 

1 cup water 

5 cup sugar 

1/2 tsp turmeric 

2 tbsp celery seed 

1 tbsp mustard seed 

 2 red bell peppers, ground 

 2 green bell peppers, ground 

 Mix cucumbers, onions, and salt. Allow to set for a couple of hours; drain and rinse with cold water, drain again. Put mixture into a large stockpot and add the vinegar, water, sugar, spices, and bell peppers. Allow the mixture to come to a boil but do not actually boil. Put into clean hot canning jars and seal with hot lids. Be sure lids seal. When sealed, you will hear the lids pop and the centers will slightly indent. This may take a few minutes. Any jars that do not seal should be refrigerated.

file photo for reference. not this exact recipe

 

SEVEN LAYER CASSEROLE

This is another old recipe from one of the now defunct craft/recipe magazines my mother received in the mail when I was a child. I can still remember how anxiously she awaited the little magazine each month and how she and my grandmother would go over the crocheting patterns inside. Then the recipes came after checking out those patterns. I never mastered crocheting, but I sure did master a love for the wonderful dishes she made from the recipes!

1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon

Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.
*This is a bell pepper. 

file photo of Workbasket Magazines

Vinegar Cake

MY FAVORITE CHILDHOOD DIVINITY

This recipe is from the 1930s and was a favorite of my childhood.

2 1/2 cups sugar
1/2 cup clear corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring, optional
whole pecans for garnish

In a heavy 2-quart saucepan combine the sugar, corn syrup, and water. Cook, stirring, over a medium-high heat until the mixture boils. Reduce the heat to medium and continue cooking, without stirring, until a candy thermometer registers 260 degrees or reaches the hard-ball stage. This will take about 10 to 15 minutes.

Remove the saucepan from heat and remove the thermometer.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until the whites are stiff (peaks stand tall when beaters are removed). Gradually pour the hot syrup mixture in a thin stream over the egg whites, beating on high speed for about 3 minutes scraping the sides of the bowl occasionally. Add the vanilla and food coloring, if using. Continue to beat at high speed just until the candy starts to lose its glossy look (about 5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Place a drop of the candy onto a waxed paper surface; if it stays mounded, it has been beaten enough. If not, beat for another minute and try again. If the candy is too stiff to spoon out, add hot water a drop or two at a time until the candy is softer. Quickly drop by spoonfuls onto the waxed paper surface and place a pecan half atop each piece. Press down lightly to adhere to the candy.

Store in a tightly covered container.

Yield: approximately 40 pieces

CHICKEN VEGGIE STIR-FRY

3 skinless, boneless chicken breasts

1 tbsp canola oil
2 green onions, sliced
1 tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 pkg (16-oz) frozen Oriental mixed vegetables
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tbsp water

Slice the chicken breasts into 1-inch strips. Heat a large skillet or wok over medium heat until a drop of water sizzles when dropped onto pan. Add the oil. Place chicken in skillet and stir-fry about 5 minutes. Add the green onions and garlic; cook while stirring for 2 minutes. Stir in the salt and ginger. Add the mixed veggies and the chicken broth. Bring to a boil and cook until vegetables are heated through. This will take about 3 to 4 minutes.

Blend the cornstarch and water together until smooth. Add to the skillet and bring to a boil. Boil until the sauce is thickened. Remove from the heat and serve while hot. Serve over white rice.

file photo for reference only

SLOW COOKER NAVY BEAN SOUP

Do you remember getting your first crockpot? I remember my dad going to the local hardware store and getting one for my mom, my sister, and me. We were all so excited. As a young wife and mother, I loved mine. Now pushing 80 I still love my crockpot. I have used a few, broke one or two and still love them. I think the greatest invention has been the cooking bags for our crockpots/slow cookers.

Ingredients

1 lb of dry white beans soaked and drained (navy or northern)

2 lb of meat (ground beef, chicken, turkey, ham, sausage) I prefer ham! 

1/2 c chopped onion

10 c chicken stock or bullion

1 can cream of onion soup

1/2 c grated carrot

Season to taste

Instructions

Brown meat

Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

 

HOMEMADE AU GRATIN POTATOES

4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.
 

MIDWEST-STYLE PERSIMMON BREAD

1 1/3 cup sugar

1/3 cup butter
2 eggs
1 cup persimmon pulp
1/3 cup cold water
1 2/3 cups flour
1 tsp soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1/2 cup raisins
2/3 cup chopped pecans or hickory nuts

Cream sugar and butter. Add the eggs, persimmon pulp, and cold water. Sift the dry ingredients together an add to the persimmon mixture. Add the raisins and nuts. Pour into a well-greased loaf baking pan. Bake at 325 degrees for 1 hour. Cool and drizzle with glaze.

GLAZE: 3 tbsp powdered sugar, 1 tbsp water, 1 tsp lemon juice. Mix together.

file photo

 

SCALLOPED CORN SUPREME

1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

 

TOMATO NACHO CASSEROLE

Another recipe from my little old metal green recipe box.

CHERRY CRUMB COFFEE CAKE

1/4 cup solid shortening 

3/4 cup granulated sugar 

1 large egg 

1/2 cup milk or cream 

1 and 1/2 cups sifted all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon salt  

Cream together shortening and granulated sugar. Add egg and beat. Blend in milk or cream. Sift together the 1 and 1/2 cups of sifted all-purpose flour, the baking powder, and the salt. Add to the shortening mixture and blend. Spread the batter in a 9-inch square baking pan which has been rubbed with shortening.  

TOPPING: 1 can (1 lb) unsweetened cherries 1/2 stick butter, melted 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 teaspoon cinnamon Drain the cherries. Mix together the 1/2 cup flour, brown sugar, and cinnamon. Add the melted butter and blend. Place the drained cherries on top of the cake. Sprinkle crumb topping over the cherries. Bake cake in a preheated 375-degree oven for 30 to 35 minutes or until done. 

file photo for reference

THE LATE BOB BARKER'S MEXICAN CHILE CON QUESO

I have absolutely no way to know if this was really the late Bob Barker's recipe. But it sounds good. Click on picture to enlarge for easier reading.

from an old cookbook

 

CITRUS LATTICE RAISIN-WALNUT PIE

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job, but we sure did enjoy eating those nuts in cakes, candies, and pies though out the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two-crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield.

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

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OLD FASHION CARAMEL CORN

1 cup sugar

1/2 cup water
1 1/2 tbsp vinegar
3 tbsp butter
2 tbsp molasses
1/2 tsp salt
unsalted popcorn

Combine the sugar, water, and vinegar in a small saucepan; bring to a boil and boil to the soft ball stage. Add the butter, molasses, and salt and boil to the hard crack stage. Remove from heat and pour immediately over the unsalted popcorn in a large heat-proof bowl. Stir to coat all the popcorn.

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1949 VANILLA COOKIES RECIPE

click to enlarge for easier reading

My mother loved her Workbasket Magazines and would always be anxiously awaiting the nest one to be in the old rural mailbox. I posted the front of this particular one as it was before the covers were produced in color. My mom and my paternal grandma loved crocheting and made items from many of the patterns in these little books. I always looked for the recipes. I posted this whole page as I thought some of you might like to read the Famous Sweethearts section. 

BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these, and I thought they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350-degree oven for 45 minutes.

Chiffonade Salad and Dressing

This is another of my late mother's clippings from her local daily newspaper in Southern Indiana. To my knowledge, she never made this recipe.

 

HOOSIER POOR MAN'S STEAK

1 lb ground beef 

1 cup milk 

1/4 tsp pepper 

1 cup fine saltine cracker crumbs 

1 tsp salt 

1 small onion, finely chopped 

1 can (10 3/4-oz) cream of mushroom soup 

flour 

butter

In a big bowl the morning your plan to use this recipe for supper/dinner, mix the ground beef, milk, pepper, cracker crumbs, salt and onion. Shape into a narrow loaf, cover or wrap and refrigerator for about 8 hours. Remove from refrigerator and slice into 1-inch-thick pieces. Roll pieces in flour and fry in butter until golden. Put the slices in layers in a baking pan and spread the mushroom soup over the top. Bake for 1 hour at 325 degrees.

Guidepost file photo used only for reference

BUTTER GRILLED CHICKEN BREASTS

1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved

Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cover with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.

 

file photo for reference

GROUND BEEF, CORN, NOODLE CASSEROLE

Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole. 

1 package (small) uncooked noodles 

1 grated onion, browned 

1 pound hamburger, browned 

1 can tomato soup 

1 can cream style corn 

Cheddar cheese, to taste, grated 

1 can ripe olives, sliced 

Place ingredients in a baking dish. Bake at 325 degrees until heated through.

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CORN-SQUASH CASSEROLE

2 cups yellow summer squash 

1/2 cup water 

1 egg 

2/3 cup milk 

1 can corn, cream style 

1/2 cup cracker crumbs 

1/2 tsp seasoned salt 

salt & pepper to taste 

2 tbsp sugar 

 2 tbsp butter 

 Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid overall. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings

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APPLE PIE FILLING RECIPE FROM MY LATE MOTHER

I love it when I come across recipes in my late mom's handwriting. This was in a little spiral recipe book she sometimes carried with her when she would come to spend the winter with us in Texas.

 

SALMON LOAF

1 large can pink salmon 

3 egg whites 

2 tbs. lemon juice 

3 egg yolks 

1/2 cup cracker crumbs 

1/2 cup hot milk 

1/2 tsp. salt 

1/4 tsp. pepper 

1/4 tsp. paprika 

 Mix together the salmon, salt, pepper, lemon juice, beaten egg yolks, cracker crumbs, and hot milk. Fold in the stiffly beaten egg whites. Pour into greased loaf pan. Sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours.

File photo

 

BING CHERRY SALAD

Another old clipping from my late mother's shoebox clippings.

 

BARBECUE GREEN BEANS

This is another old recipe from my Southern Indiana childhood.

4 slices bacon, finely cut (chopped)
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
2 cans French style green beans, drained

Brown bacon and onions in skillet. Add the catsup, brown sugar and Worcestershire sauce. Simmer two minutes. Place beans in a casserole dish. Pour the bacon mixture over the top but do not stir! Bake at 350 degrees for 20 minutes.

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HOMEMADE CONEY SAUCE

This is the recipe an old local family-owned restaurant in my childhood hometown used for their coney sauce. When I visited a couple of years ago, the restuarant had closed. I was saddened to see it go. I am in my 60s and remember hearing the story of how I grabbed my mother's vanilla coke when I was a baby and dumped it in her lap at said restaurant. hamburger meat (desired amount) lots of finely chopped celery and onion Brown the above together and add several dashes of soy sauce, 2 pinches of sugar, and 1 can of tomato soup, undiluted. Simmer mixture for at least 30 minutes Stir often to keep from burning. This mixture freezes well.

This file photo reminded me of that sauce.

 

BEULAH'S BAKED CORN

I love how these old recipes read. "Butter the size of a walnut;" some modern cooks may have no idea what that would be.

1 can corn
2 eggs, beaten
1/2 cup milk
butter size of a walnut
1 tablespoon sugar
1/2 tablespoon flour
1 scant teaspoon salt
pepper to taste

Cream butter with sugar, salt, flour, and pepper. Add beaten eggs and milk. Add corn. Bake in a buttered baking dish at 350 degrees about 1/2 hour or until set.

Note: This recipe was from my mom's cousin's wife.

File photo for reference
  

ORANGE CAKE WITH LARD AND FLUFFY ORANGE FROSTING

This recipe is from an article in an old farmer's magazine when I was a kid. It was in an article about making wonderful cakes with lard.

2 eggs, separated
1/2 cup sugar
1/3 cup lard
2 1/4 cups sifted cake flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup milk
1/3 cup orange juice (fresh or reconstituted frozen)
1/4 tsp almond extract

Beat egg whites until frothy; gradually beat in the 1/2 cup sugar. Continue beating until stiff and glossy.

In another bowl, stir lard to soften. Add the sifted dry ingredients and the milk. Beat 1 minute at medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl. Add the juice, egg yolks, and the almond extract; beat 1 more minute, scraping bowl constantly. Fold in the egg white mixture.

Divide the batter evenly between two greased and floured 9-inch cake pans or one 9 x 13-inch cake pan. Bake in a moderate (350) oven for 25 to 30 minutes for the round cakes or 30 to 35 minutes for the 9 x 13-inch pan. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely. Frost with the Fluffy Orange Frosting recipe below.

2 egg whites
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
dash of salt

In the top of a double boiler, combine the egg whites, sugar, orange juice concentrate, water, and salt. Beat 1 minute with an electric mixer or rotary beater. Place pan over the bottom pan with its boiling water and beat constantly 7 to 8 minutes or until stiff peaks form. Remove from the heat and beat until of spreading consistency. Frost the orange cake above or use on another favorite cake.

file photo for reference only - not this exact recipe

GUM DROP COOKIES

This is an old recipe that was served at club meetings in Southern Indiana where I was born and raised. Back in the day when ladies attended "club" meetings for everything from sewing to playing bridge, they took refreshments. These were popular cookies at those meetings.

2 cups brown sugar
3 eggs
3 cups flour
1 cup broken nut meats
1 tsp. vanilla
1 cup butter or shortening
1 tsp. soda
1 tsp. cream of tartar
1 cup gum drops, diced

Cream together the sugar and butter or shortening, add beaten eggs. Sift flour, soda, cream of tartar together and add to creamed mixture. Add the diced gum drop candies and vanilla and nut meats. Drop batter from teaspoon onto lightly greased baking sheet and bake about 10 minutes in a 375-degree oven.

Note: The spiced gum drops are really good in these cookies. Do not use the licorice ones.

PINEAPPLE DELICIOUS

This is another recipe from my Indiana childhood. We always called it Pineapple Delicious!

20 graham crackers
1 stick oleo
1 cup whipped cream
1 tsp cinnamon
1 cup confectioners' sugar
1 egg
8-oz can crushed pineapple, drained well

Roll crackers to fine crumbs. Put half of them in an ungreased pie pan. Cream butter, add sugar and cinnamon slowly. Add unbeaten egg. Beat mixture well. Whip cream and combine with well-drained pineapple. Add to butter and sugar mixture. Pour into the pie pan. Top with the remaining cracker crumbs. Cool in refrigerator for at least six hours before serving. May be made the day before your occasion.

file photo for reference - not this exact recipe

SWEET-SOUR PICKLES

This recipe is so old I don't remember anything except is was always around. I never made these pickles myself. My family was small and did not use as many pickles as my mother and grandmother did. 

cucumbers, small or sliced 

2 cups vinegar 

1 cup water 

1 cup sugar 

few mixed pickling spices tied in a bag  

Put cucumbers in a large bowl or a crock, sprinkle with the salt. Cover with boiling water and let set overnight. Next day, drain the water off. Boil the vinegar, water, sugar, and pickling spices. Drop the cucumbers into the hot mixture and bring back to a boil. Fill jars and seal.

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69 PRIZE WINNING PERSIMMON PUDDING

2 cups persimmon pulp
2 cups sugar
1 1/2 cups buttermilk
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
2 eggs
1 1/2 cups flour
1/2 stick butter
1/4 cup cream
1 tbsp honey

Mix the persimmon pulp and sugar well. Add eggs and soda to the buttermilk. Sift the baking powder, cinnamon, salt, and flour together. Add alternately with the buttermilk mixture. Melt the butter in a 9 x 13-inch baking pan. Swirl to coat pan and pour into the pudding mixture along with the cream. Mix in the honey last. Pour into the buttered pan and bake at 350 degrees for one hour. 

file photo