Just Recipes

Cake without Eggs

(Mrs. Rorer's Cookbook 1886)

1 1/2 Cups Sugar

2 Cups Flour

1 Tsp Baking Powder

1 Cup of Milk

2 Tbsp (2 oz.) Butter

1 Tsp of Flavoring

Directions

Beat the butter and sugar to a cream, add the milk and flour, and beat vigorously: add the salt, flavoring and baking powder, mix well and bake in a moderate oven for about 30 min.

Wockey Cake

(written recipe in the back of The Rumsford Cookbook)

Ingredients

1 1/2 cups flour

1 cup sugar

1/4 cup cocoa

1 tsp soda

1/2 tsp salt

1 T vinegar 

1 tsp vanila

1/3 cup salsd oil

1 cup cold water

Sift together dry ingredients, add vinegar, oil, vanilla, and cold water. Beat unil smooth. Bake in greased 9" pan at 350 degrees for 30-35 min.

Frosting

mix and cream:

1/2 cup crisco

1/2 sugar

cook until thick then cool:

1/2 cup milk

2 1/2 T flour

Add together and add 1/2 Tbsp vanilla

Cranberry Pie

(written recipe in the back of

The Rumsford Cookbook I found)

Ingredients
1 1/2 Cups cranberries

1/2 Cups raisins

Sugar to taste (1/2Cup)

2 Cups water

1 TBSP vanilla

Butter the size of a walnut

Cook berries and water.

Add sugar until thickened

Add raisins, vanilla, and butter 

Pour into unbaked pie shell

Tortelettes

(Joy of Cooking 1946)

"A very old recipe. Anything as good

as these should survive."

Grate:

The rind of 1/2 lemon

Onto:

1 cup sugar

Cream the sugar with:

3/4 cup butter

Beat in, one at a time:

2 egg yolks

Add gradually to make a stiff dough:

1 1/2 cups or more bread flour

Pinch off about a teaspoonful of dough at a time. Roll it into a ball.

Flatten the balls until the dough is very thin. Beat slightly:

1 egg white

1 tablespoon water

Brush the cakes with this mixture.

Blanch, then shred coursely:

1 cup almonds or other nut meats

Combine them with:

1/2 cup sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

Sprinkle the cakes with this mixture.
Bake them in a moderate oven at 375 degrees until light brown.

Cream of Peanut Butter Soup

(Southern Section The Greater American Cook Book)

Ingredients1/2 cup butter

1 tablespoon minced onion

1 tablespoon flour

1 cup peanut butter

1 quart chicken stock

Dash of pepper

1 tablespoon salt

Melt butter, add onion and simmer until tender, but not brown. Add flour and peanut butter and stir to a smooth paste. Add stock gradually, season and cook for 20 min. in a double boiler, stirring constantly until thickened. Strain and add cream. Serves 8 to 10.  

Pancakes

(Joy of Cooking 1976)

Makes about 14 4in. cakes
(or 8 of "my family size")

Ingredients

1 1/2 Cups Flour
1 tsp salt
3 Tbsp sugar
1 3/4 baking powder
-Sift together and in a seperate bowl beat 2 eggs lightly, to this add
3 Tbsp melted butter
1-1 1/4 cups milk
-Combine wet ingrediants to dry ingrediants and brown batter on hot griddle.

Hungarian Chicken
(My Favorite)

Ingredients
6 Chicken legs and Thighs
1 cup of flour or more
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
4 Tbsp butter
4 Tbsp oil
1 1/2 cups onions
Additional butter and oil
1 cup broth, more if needed
1 Tbsp additional paprika
1 cup sour cream
1 Tbsp finely cut lemon rind

Directions

Put the chicken pieces in a bag with the flour and seasonings and shake well. Heat the butter and oil in a heavy skillet till quite hot, and brown the chicken pieces well on both sides. Transfer to a piece of foil or asorbent paper. Add the onions to the skillet and brown very well, using additional butter and oil if needed. Return the chicken pieces to the pan with the broth and the additional paprika and simmer, covered , till the chicken is just tender- about 20 minutes. If the broth is asorbed add more. Transfer the chicken to a hot serving dish. Add the sour cream to the pan off the heat,stir into the pan juices. Heat for 1 minute. Pour over the chicken pieces. Serve over noodles. Super Yummy!