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    Recipes we don't make and are thankful



    Squash Doughnuts

    2 Tbl. shortening - 1 cup sugar - 1/2 cup cooked mashed squash - 1/2 cup sour milk - about 3 3/4 cups flour - 1/2 tsp. soda - 3 Tbl. cornmeal - 4 tsp. baking powder - 1/2 tsp. salt - 1/4 tsp. nutmeg - 1 egg - 1/2 tsp. vanilla. Cream shortening and add sugar. Add squash and sour milk. Add about two- thirds of the flour with which the other dry ingredients have been sifted. Add beaten egg, stir well; add vanilla and remainder of flour. Cover and let stand at least an hour. Roll out to about an 1/3 of an inch in thickness, cut with a doughnut cutter and fry in deep fat. When partly cool sprinkle lightly with fine granulated sugar.Cooking time 3 minutes each. Temperature 370 . Three dozen doughnuts. Circa - 1931


    Petticoat Tails

    Cream one pound of butter and gradually add 3/4 cup powdered sugar and beat until smooth. Rub in 4 cups pastry flour and 1/4 teaspoon grated nutmeg until perfectly blended. Line a shallow baking pan with waxed paper and pack the mixture about a 1/2 inch deep in to the pan. Bake in a moderate oven until delicately browned. Just before it is done, work into wedges with a fork. Serve with hot coffee or tea. Circa - 1925


    Yams ( Sweet Potatoes)

    Sweet potatoes - 1/4 pint thick cream - ripe mashed bananas. Pare, boil sweet potatoes until quite soft, mash while hot. Add thick cream and 2 ripe mashed bananas for every 6 potatoes. Mix well, place in buttered baking dish, cover with marshmallows.To be served with roast beef, roast pork or fowl. Circa 1919


    Alabama Salad

    Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds. Moisten with Cream dressing. Serve on a bed of cress. Cream Dressing. 3 hard cooked egg yolks - 1 teaspoon salt - Few grains cayenne - 1 teaspoon mustard - 2 tablespoons vinegar - Few drops onion juice or 1 teaspoon finely chopped chives - 1 1/2 cups thick cream. Mash and rub the egg yolks through a sieve, add the seasonings ( except the cayenne ) , then the vinegar and chives. Whip cream until stiff, and add a little at a time to the first mixture, beating constantly. When all is used, sprinkle in a few grains of cayenne. Circa - 1910


    Fried Cucumbers

    Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each mixed. Brown both sides and serve warm. Circa - 1885


    Carrot Pudding

    One-half pound bread crumbs - 1/2 cup raisins - 1/2 cup currants - three-fourths pound boiled and mashed carrot - one cup sugar - three well beaten eggs - 1/4 tsp. nutmeg - 1/2 tsp. salt - 1/2 cup milk. Boil the carrots and mash fine. Add the other ingredients mix well and place in a well buttered pudding dish. Bake at 325 for thirty minutes, then 350 for thirty minutes. Turn out and serve with cream. It is very nice when cold and can then be sliced. Circa 1900.