A GOOD WASH FOR THE HAIR

For all those looking for a new hair treatment!!

Ingredients

1 pennyworth of borax
1/2 pint of olive-oil
1 pint of boiling water

Instructions

Pour the boiling water over the borax and oil; let it cool; then put the mixture into a bottle. Shake it before using, and apply it with a flannel. Camphor and borax, dissolved in boiling water and left to cool, make a very good wash for the hair; as also does rosemary-water mixed with a little borax. After using any of these washes, when the hair becomes thoroughly dry, a little pomatum or oil should be rubbed in, to make it smooth and glossy.

This is from The Book of Household Management (1861)

WALNUT BANANA BREAD PUDDING

This recipe is a little different twist on the old-fashion bread pudding. I have had this recipe for years.

1/2 cup butter, divided

1 loaf (16-oz) day old French bread, cut into small cubes

1 cup chopped walnuts (or pecans, if you prefer), divided

4 large eggs

1 cup heavy cream

1 can (14-oz) sweetened condensed milk

1 can (14-oz) coconut milk

1 cup firmly packed brown sugar

1 tbsp + 1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

pinch of salt

4 medium to large very ripe bananas, mashed

whipped cream for garnish, optional

fresh banana slices for garnish, optional

additional coarsely chopped nuts for garnish, optional

Using 1 tablespoon of the butter, butter a 9 x 13-inch baking pan; place remaining butter in a small saucepan and melt of low heat.

Spread the bread cubes out in the baking pan and drizzle with the melted butter.

Place the nuts in a large (dry) skillet and toast over medium-low heat stirring constantly for a couple of minutes until nuts are light brown and give off a toasted fragrance. Immediately remove from heat and transfer to a small bowl to cool; set aside.

In a large mixing bowl, beat the eggs just to break up the yolks. Mix in the heavy cream, sweetened condensed milk, cocont milk, brown sugar, vanilla extract, spices and salt. Whisk mixture to combine thoroughly until smooth. Stir in the bananas and 3/4 cup of the nuts.

Pour the banana mixture over the bread cubes, pushing bread cubes down with the back of a spoon to coat completely with the mixture.

Sprinkle the remaining nuts over the mixture then cover with plastic wrap and refrigerate 8 to 12 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator, remove plastic wrap and replace with foil.

Bake 15 minutes, remove foil and bake another 45 minutes or until the top is browned and the sides are pulling away from the pan.

Cool before cutting to serve. Serve each piece garnished with whipped cream, banana slices and chopped nuts, if desired.

1958

This post is not a recipe but interesting anyway.

VEGETABLE CHOWDER

Another old clipping. I love these.

Click on photo to enlarge for easier reading.

SEVEN MINUTE FROSTING

This is another recipe from my 1955 MARSHALL TOWNSHIP PTA cookbook. This recipe was submitted by Margie Deckard who was my late mother's cousin.

2 egg whites
1 1/2 cups sugar
5 tbsp. cold water
1 1/2 tsp. light corn syrup
1 tsp. vanilla

Put egg whites unbeaten, sugar, water, and corn syrup in upper part of double boiler. Place over rapidly boiling water, beat constantly with egg beater and cook seven minutes or until frosting will stand in peaks. Remove from fire, add vanilla and beat until thick enough to spread.

PUMPKIN DREAM PIE

I love these old recipe clippings from the 50s and 60s. This is hard to read so here is the recipe:
1 package Dream Whip
1/2 cup milk
1/2 teaspoon vanilla
2/3 cup milk
1 package Jell-O Instant Vanilla Pudding
1 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 baked 8-inch pie shell (cooled)

Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on on package. Combine 1 cup of the prepared Dream Whip with the Jell-O Instant Pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with egg beater just until well mixed-about 1 minute. Pour into pie shell. Chill in refrigerator until set-about 2 hours. Top with remaining Dream Whip. Serves 4.

Important: Cooked pudding will not give satisfactory results with this recipe.

ICEBOX CUCUMBER PICKLES

This recipe from Thomasville, Georgia reminds me of the refrigerator pickles my late mother made when I was young. These are good to have in your refrigerator any time of year.

2 1/2 cups sugar
2 cups apple cider vinegar
1/4 cup canning and pickling salt
3/4 tsp celery seeds
3/4 tsp mustard seeds
1/2 tsp ground turmeric
12 medium-size cucumbers, cut into 1/4-inch thick slices
1 large sweet onion, cut into 1/8-inch thick slices

Cook the sugar, vinegar, salt, celery seeds, mustard seeds and turmeric ub a large saucepan over high heat; stir occasionally. Cook approximately 3 minutes until the mixture is hot and sugar is dissolved but do not boil.

Place the cucumbers and onions in a 4-quart airtight plastic (that can take some heat) or glass container. Pour the hot vinegar mixture over the cucumbers and onions.

Allow to cool for 30 minutes before serving or may refrigerate in airtight container for up to 2 weeks.

Note: File Photo

MOM'S LEMON CUSTARD PIE

This is a recipe from a 1993 Reminisce magazine. It is from a lady in Nebraska who said it was a favorite her mother made when she was growing up over 70 years ago.

1 cup sugar
1 tbsp butter, softened
2 eggs, separated
1 cup milk
3 tbsp all-purpose flour
1/8 tsp salt
1/4 cup lemon juice
2 tsp grated lemon peel
1 unbaked pie shell (9-inch)
Whipped cream, lemon slices, mint, optional for garnish

Preheat oven to 325. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.

Pour into pie shell. Bake 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in refrigerator. Yield: 6-8 servings.

MUSHROOM SALMON LOAF

Another great clipping from the 1950s from Campbell's.

COLD OVEN POUND CAKE

I am one of those people who just doesn't believe everything she sees on the 'net'. So when I received this recipe saying it was 100 years old I looked up "bundt pan". I remembered when bundt pans became a 'new' thing. My thought is that this cake recipe may truly be over 100 years old but if so the instructions, etc have been changed. We did not have bundt pans over 100 years ago. And over 100 years ago most recipes used lard, not oil. It does sound like a tasty cake, though. The recipe follows this bundt cake/pan article.

From Wikipedia, the free encyclopedia

Bundt Cake
A simple Bundt cake
Type	Cake
Course	Dessert
Place of origin	United States
Region or state	Minneapolis
Creator	H. David Dalquist and Mark S. Dalquist[citation needed]
Main ingredients	Flour, sugar, eggs
Cookbook:Bundt Cake   Bundt Cake

A Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 60s, after cookware manufacturer Nordic Waretrademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

Cold Oven Pound Cake

This recipe is over 100 years old.

DO NOT PREHEAT YOUR OVEN.

1 cup oil
3 cups sugar
3 cups flour
1 cup buttermilk
6 eggs – add one at a time
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract or to taste
Mix your dry ingredients together, add oil and buttermilk. Then add eggs, one at a time. Last add your extracts. This recipe makes a thin batter and should not be over mixed. Only mix by hand. Pour into a cold, greased and floured bundt pan. Cook 300 degrees for 1 and 1/2 hours. Cool in pan for exactly 10 minutes.