HAPPY 4TH!

Wishing everyone a safe and happy holiday.

OLD FASHION SEVEN MINUTE FROSTING WITH MARSHMALLOW FLUFF

2 egg whites
1 cup sugar
1/4 tsp cream of tartar
1/8 tsp salt
1/4 cup water
1 cup Marshmallow Fluff
1 tsp vanilla extract

Combine all ingredients except vanilla in the top of a double boiler. Place over boiling water; beat with rotary beater until mixture holds soft peaks. Remove top of double boiler from lower part; beat until mixture holds stiff peaks. Beat in vanilla.

  Note: This is a file photo.

PERSIMMON FUDGE FROM SOUTHERN INDIANA

1 cup persimmon pulp
3/4 cup butter
1 small can evaporated milk
3 cups sugar
1 jar (7-oz) marshmallow cream
1 tsp vanilla
1 box powdered sugar, sifted

Cook the pulp, butter, milk, and sugar to the soft ball stage, about 10-15 minutes, stirring constantly. Add the marshmallow cream, vanilla, and sifted powdered sugar. Mix well and pour into buttered pan. Add hickory nuts, if desired.

 Photo of fresh persimmons.

SALVATION ARMY FAMOUS DOUGHBOY DOUGHNUT RECIPE

During WWI the Salvation Army served coffee and doughnuts to the soldiers. Following is their recipe for 4 dozen doughnuts.

5 C flour
2 C sugar
5 tsp. baking powder
1 ‘saltspoon’ salt
2 eggs
1 3/4 C milk
1 Tub lard

Combine all ingredients (except for lard) to make dough.

Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When finding items to cut out doughnut circles, be creative! Salvation Army doughnut girls used whatever they could find, from baking powder cans to coffee percolator tubes.)

Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually. Turn the doughnuts slowly several times.

When browned, remove doughnuts and allow excess fat to drip off.

Dust with powdered sugar. Let cool and enjoy.

This is a Salvation Army photo.

1940s OATMEAL COOKIES

NANCY REAGAN'S VIENNA BARS

And former first lady of America.

CHERRY POMPOMS COOKIES

1 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 teaspoon baking powder
1/2 cup cooking oil
 3 tablespoons cherry-flavored gelatin
1 (4-serving) package instant vanilla pudding mix
2 eggs, separated
3 tablespoons milk
1/2 teaspoon almond extract
3/4 cup chopped Diamond Walnuts
3/4 cup grated coconut
1 teaspoon water
2 cups flaked coconut

Oven 350 degrees                           About 42 cookies
Combine flour and baking powder. In large mixing bowl, combine oil, gelatin, pudding mix and egg yolks; blend well. Add dry ingredients, milk and almond extract; blend well. Stir in walnuts and grated coconut. Shape into balls, using a rounded teaspoonful for each. Slightly beat egg whites with water. Roll balls in egg whites, then in flaked coconut. Place on ungreased cookie sheets, pressing down to slightly flatten. Bake at 350 degrees for 12 to 15 minutes or until delicately browned.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.

 While I normally do not change anything in these old recipes I did add cookies to the title of this one. That is in an attempt to keep porn from popping up. When I started posting this recipe, it seems the word cherry indicated porn. What a sick society we live in!

SPANISH CAKE

This is a 1950s era cake recipe.

PRESIDENT LINCOLN'S FAVORITE CAKE

This very old cake recipe was featured in an article of the Saturday Evening Post, February 1957. According to the article, Mary Todd Lincoln made this cake for Abraham Lincoln before they were married. He is said to have declared it, "the best in Kentucky."

HAPPY EASTER