Just in time for Thanksgiving, here are some old recipes that might be of interest. Sorry if some of them seem incomplete but this is how they are recorded in the old cookbooks from which I'm getting them. I guess it was a given that everybody would know what to do next. I'll try to put more up before Christmas. ~ Ginger Pie Crust 1 1/2 cups flour 3/4 tsp. salt 1/3 cup shortening 6 tbsp. water Mrs. Chester Jones Kendall Springs Homemakers Butterscotch Pie 2 1/2 cups brown sugar 2 tbsp. butter 1 tbsp. cream Boil to a wax and add: Yolks of 3 eggs 1 cup water 2 tbsp. flour 1 cup milk Boil together until thick. Mrs. Chester Jones Kendall Springs Homemakers Rolls [Missionary Society Recipe Book / Owingsville First Church of God] 3 cups flour 1 cup milk - lukewarm 2 tablespoons lard 2 tablespoons sugar pinch of salt Dissolve cake of yeast in small amount of warm water. Mix milk, lard, sugar, and salt. Add yeast when milk is cool. Let rise one hour. Roll out. Let rise again one hour. Bake in hot oven 450 degrees. Gladys Markland Ma Bess's Jam Cake [Missionary Society Recipe Book / Owingsville First Church of God] 2 cups sugar 1 1/2 cups butter 1 cup buttermilk 2 cups jam 2 cups flour (sifted before measuring) 1 cup chopped nuts 6 eggs - beaten separately 2 teaspoons soda 1 teaspoon cinnamon 1 teaspoon cloves 1/4 teaspoon nutmeg Cream butter, add sugar and beaten egg yolks. Put all dry ingredients in flour and add alternately with buttermilk to butter, sugar, and egg mixture. Add jam and nuts; then fold in beaten egg whites. Bake in 4 layer cake pans 35 to 40 minutes at 350 degrees. Filling for Jam Cake 1 1/2 cups jam cake batter 1 cup sugar 1/2 cup sweet milk 2 tablespoons butter Mix all ingredients in sauce pan. Cook over burner, stirring constantly until pastry thick or purplish color. Spread between layers. (Cover sides and top of cake with any good frosting. Unknown [Dorothy Butcher says Ma Bess refers to a "Ma Woodard" - Thank you, Miss Dorothy!] Best Ever Caramel Frosting [Missionary Society Recipe Book / Owingsville First Church of God] 1/2 cup butter 1 cup brown sugar 1/4 cup milk 3 1/4 cups sifted confectioner's sugar Melt butter; add brown sugar. Boil and stir 1 minute or until slightly thick. Cool slightly. Add 1/4 cup milk; beat smooth. Beat in confectioner's sugar until of spreading consistency. Frosts tops and sides of 2 9-inch round layers. Louise Stone French Beans [Woman's Club Cookbook, 1954) 2 cans French beans 1 can mushroom soup More than 1/2 lb. Chateau cheese* Heat
soup until good and hot, add cheese cut fine, and melt thoroughly. Add
1/2 can Carnation milk; drain beans and pour into baking dish with soup
and cheese mixture; add 1 tablespoon A.1 sauce and 1 tablespoon
Worcestershire sauce, season with salt and a bit of Tabasco. Bake until
cheese is rather thick. May S. Piper Owingsville, Kentucky *Chateau
cheese was evidently a type of cheese sold around the 1950's and was a
bit similar to Velveeta but with a sharper taste. Harvard Beets [Woman's Club Cookbook, 1954] Cook
12 small beets in salted water until skins slip off easily. Cube. Mix
1/2 cup vinegar, 1 teaspoon salt, 1 heaping teaspoon flour, 3/4 cup
sugar and 1 tablespoon butter. To this mixture add cubed beets and cook
until transparent. Mrs. Ed Hickey Bethel, Kentucky
