Brownwood Bulletin from Brownwood, Texas • Page 17

Meats, Cookies, Cakes and Pies--Here Are Your Recipes MINCEMEAT CAKE SUET PUDDING TAKF imp mmnv ntmi MINCEMEAT CAKE One package instant yellow cake mix Three-fourths cup water Two eggs, unbeaten Three-fourths cup moist mincemeat Empty contents of package info large bowl. Add remaining ingredients and beat three minutes until creamy. Pour batter Into 13x9x2 inch pan, which has been lined on bottom with paper. Bake in moderate oven (350 degrees F) 35 to 40 minutes. Serve warm with whipped cream.

Makes 12 to 15 servings. Mrs. Lloyd T. Coker Box 119 Blanket LIME JELLO FLUFF Mix in bowl and let stand: One package lime Jello Three-fourths cup hot water Pinch of salt One teaspoon lemon juice Mix In separate bowl: One package cream cheese One whole One small can drained crushed pineapple One-half cup chopped pecans Add: One-half cup whipped cream then add the Jello mixture to the cream cheese mixture. Add one cup miniature marshmallows.

Chill until firm. Mrs. F. H. Madison Rising star CREAMED TUNA One cup milk One tablespoon flour One tablespoon red pepper One egg Mix well and cook until slightly thickened.

Add one can of tuna and cover with cracker crumbs and dot with butter and brown Ijj oven. Mrs. Lloyd T. Coker Box 119 Blanket SWEET POTATO PIE Two-thirds cup mashed sweet potato Two-thirds cup sugar Three tablespoons flour One teaspoon baking powder One teaspoon allspice One teaspoon salt One small can milk One-half cup warm water One tablespoon butter or margarine Mix as listed and beat until smooth. Pour into an unbaked nine-Inch pie shell and bake slowly until firm.

Mrs. Martha Russell 310 Lakeway Dr. OLE TIME CHESS PIE One and three-fourths cups sugar One teaspoon vanilla Two teaspoons flour One teaspoon lemon One teaspoon corn meal One pastry shell Three whole eggs One-half cup butter or oleo Mix sugar, flour and corn meal. Then add to lightly beaten eggs. Add melted butter; cream thoroughly.

To this add vanilla and lemon. Pour mixture into unbaked pastry shell and bake at 350 degrees for 45 to 55 minutes. Mrs. Lloyd T. Coker Box 119 Blanket GOLDEN POUND CAKE Sift four to six times: One and one-half cups flour.

Cream together: One and one- half cups sugar, one cup butter or shortening, five eggs. Beat at medium speed about 10 minutes. One teaspoon vanilla and flour to which has been added one-half teaspoon cream of tartar. Beat about 10 minutes more; pour into greased, floured tube pan and. bake 30 to 45 minutes at 350 degrees.

Mrs. Charles H. Butler Rt. 2, Bangs PECAN PIE Three eggs slightly beaten One cup white Karo One-half teaspoon salt One cup sugar One cup pecans One teaspoon vanilla Mix all Ingredients, adding pecans last. Pour into nine-Inch pie crust, uncooked; bake in oven at 450 degrees for 10 minutes, then reduce heat to 350 degrees.

Cook until knife blade won't Stick. Mrs. H. Longley 1606 Ave. OSGOOD PIE Two eggs, large, beaten lightly One-half cup white raisins One-half cup butter, not oleo, melted One cup sugar One-half cup chopped pecans Two teaspoons nutmeg One teaspoon vanilla Two tablespoons milk Mix well the above ingredients.

Bake in uncooked pie crust for 45 minutes at 350 degrees. La Neeta R. Kippei 226 La Salle Dr. San Angelo VANDERVOORT'S MILK JSS MAKES ENERGY! SUET PUDDING Two eggs One-half cup chopped beef suet One-half cup sweet milk One-eighth teaspoon salt One-half cup granulated sugar One-eighth teaspoon soda One-half teaspoon baking powder Two cups sifted flour One-half cup seedless raisins Two tablespoons flour Sift flour, salt, soda, baking powder, and sugar into large mixing bowl. Add eggs and milk to dry ingredients.

Mix thoroughly, making a smooth medium- thick batter. Mix suet and raisins with two tablespoons flour. When thoroughly floured, add fo batter. Pour into a floured cloth. Tie securely, leaving about one inch space for pudding to expand.

Put into pot of slowly boiling water. Continue to boil slowly for an hour and a half. Remove from cloth. Serve warm, sliced with wine or grape juice sauce. Wine or Grape Juice Sauce One egg One-half cup butler or margarine One cup granulated sugar One-half teaspoon lemon juice Two teaspoons flour One-fourth teaspoon nutmeg One-half cup wine and one-half cup grape juice or one cup grape juice.

Cream sugar and butter or margarine. Mix in remaining ingredients. Cook in top of double boiler for 15 minutes, stirring occasionally. Serve warm over suet pudding. Mrs.

Kenneth Kuhlmann 1707 Ninth St. NESSELRODE PIE One package vanilla pudding One tablespoon gelatta One-eighth teaspoon salt One-fourth teaspoon nutmeg Two egg yolks Two cups milk Three or four tablespoons sherry or rum flavoring Two egg whites One-fourth cup sugar One-half cup heavy cream, whipped Combine pudding, gelatin, salt and nutmeg in sauce pan. Mix egg yolks and milk, add to pudding mixture. Cook and stir over medium heat. Add sherry or rum flavoring Beat egg whites until foamy, add sugar gradually, beating until stiff.

Fold hot pudding Into meringue. Chill until slightly thickened. Fold in whipped cream. Pour Into cold graham cracker crust. Cover the top of the pie with shaved sweet chocolate.

Garnish with additional whipped cream. Graham Cracker Crust One-fourth cup butter One-fourth cup sugar Twenty graham crackers Melt butter. Crush crackers into fine crumbs. Combine with sugar. Add to melted butter.

Blend well. Pat evenly Into bottom and sides of nine-Inch pie pan. Peggy Lampkin for Upsilon Beta Chapter Beta Sigma Phi OSGOOD PIE Two cups sugar One-half cup butter Two teaspoons vinegar Four eggs, beaten separately One cup nuts One cup raisins rolled In flour One teaspoon cinnamon One-half teaspoon cloves, allspice, and nutmeg Mix egg yolks and sugar. Add melted butter, vinegar, spices, nuts and raisins. Fold In stiffly beaten egg whites last.

Pour into unbaked crust. Bake 30 minutes or until firm. Serve with whipped cream. Mrs. T.

J. Hall Bangs, Tex. REFRIGERATOR ROLLS One cup water One-half cup sugar One tablespoon salt Two yeast cakes One cup milk One-half cup shortening Six cups sifted flour Scald milk, sugar and shortening, add salt and cool. Put yeast cakes in luke warm water and add to cooled milk mixture. Beat in flour and place in large greased bowl, cover.

Place in refrigerator for several hours or overnight. Use as needed. Put in greased bread pan, and let rise two hours or until double In size before cooking in a 400 degree oven 25 to 30 minutes. Mrs. Harvey Goodgion 1811 Second St.

NUTTY FRUIT PIE Two cups sugar One-half cup butter One cup finely minced or mashed apple Three eggs One cup raisins. One cup pecans One teaspoon allspice One teaspoon cinnamon Cream butter, add sugar and cream until light, add spices, beaten eggs, fruit and nuts. Peur into unbaked shell and bake until firm or about 45 minutes in a slow oven. Mrs. Frank Wells Box 278 Ridiland Springs PECAN PIE cup sugar.

Two eggs. One cup white syrup. One cup pecans. One teaspoon vanilla. Beat eggs lightly, add sugar and syrup and pecans and vanilla.

Pour in unbaked pie shell. Cook in slow oven. Mrs. J. F.

Wheat Rt. 2 JAM CAKE FOR HUBBY One cup butter One cup grape or plum jam Two cups sugar One cup grated pecans One cup buttermilk Four eggs One cup chopped dates One teaspoon soda One teaspoon cinnamon One teaspoon allspice One teaspoon nutmeg One teaspoon vanilla Two and a half cups cake flour One cup cocoanut Sift all dry ingredients together. Make a well and add soft but not melted butter. Beat until stiff with flour. Add eggs one at a time and beat after each.

Add jam and mix well along with buttermilk one-half cup at a time. Add dates, pecans, cocoanut and vanilla mixing well. Bake at 350 degrees for one hour. Makes three nine-inch layers. Use hubby's filling to put together.

Hubby's Cake Filling One and one-half cups sugar One cup sweet milk One lablespoon flour Two eggs One cup dates, chopped fine One cup pecans, grated One cup cocoanut Cook until thick sugar, milk and flour. Add the eggs beaten and cook until spreads evenly. Add the other Ingredients. La Neeta R. Kippes 226 La Salle Dr.

San Angelo OLD FASHIONED CUSTARD One and one-half cups sweet milk One and one-half cups sugar One heaping tablespoon flour Two whole large eggs One-half teaspoon nutmeg One stick butter, not oleo Combine sugar and milk. Add flour and beat In eggs, adding nutmeg, butter and a little vanilla. Mix together well and pour In pan to bake one hour or until it Is set. La Neeta R. Kippes 226 La Salle Dr.

San Angelo PUMPKIN-MALLO PIE Two cups pumpkin Two ten-ounce packages marshmallows Two teaspoons cinnamon One-fourth teaspoon salt One pint whipping cream, whipped Combine pumpkin, marshmallows, cinnamon, and salt In a heavy saucepan over very low heat until marshmallows are melted, stirring often. Chill thoroughly. Then beat mixture until fluffy with electric mixer or rotary beater. Fold mixture into whipping cream. Put in baked pie shell and chill in refrigerator until set, about one hour.

This amount will make two nine-inch pies. Mrs. V. H. Nodurft 2417 Durham St.

CHEESE CAKE Crust: Grind one box of zwieback with one half cup of pecans. Mix with a little cinnamon and sugar. Cream with one stick of butter, line buttered cake pan with crumbs saving a little for top of cake. Press crumbs firmly to make shell. Filling Five eggs, separate yolks from whites One and a half cups of sugar One-fourth cup of flour Three lemons, squeeze juice and strain One-half pint of cream Eight packages of cream cheese Beat thoroughly and put through strainer, add beaten egg whites and one and a half teaspoons of vanilla.

Put into crust. Sprinkle remainder of crumbs on top. Put into cold oven, heat gradually, and bake at 350 degrees for one hour until cake cracks. Mrs. Roger Harrlss 2304 IFrst St.

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Cook one and a half to two hours in 300 degree oven. Mrs. H. H. Gilliam 1601 Seventh Street BASIC DOUGH FOR FRIED PIES Six cups all-purpose flour.

One and one-half teaspoon soda. One and one-half teaspoon salt. Three-fourths cup shortening. Sift then measure flour. Sift three times with salt and soda.

Cut shortening Into ingredients until it is as fine ns coarse corn meal. Store In tightly covered container in refrigerator. Use as needed to make the following recipe. This mixture may be kept on hand for many weeks. Fried Pies Two and one-fourth cups basic dough.

Three-fourths cup sour milk. Pry in deep fat with your favorite pie recipe. Mrs. R. B.

Thompson Box 355 Brownwood. APRICOT SALAD One large can apricots. One flat can sliced pineapple or one medium can pineapple tidbits. One-four pound of American cheese grated. One-half cup of pecans chopped fine.

One-half package of marshmallows chopped or miniatures. One pint of special dressing. Dressing Empty one small can of evaporated milk Into a pint Jar. Fill can with salad oil. Pour into jar.

Add dash of salt, one-fourth cup I of vinegar, one4hirel cup of sug- ar, three teaspoons of prepared mustard. Put lid on jar and shake until well mixed. Ulethod For Making Salad Put a layer of apricots (cut In half) into a deep salad bowl. Then i put a lover of pineapple (cut) then scatter marshmallows over this then salad dressing, cheese and nuts. Repeat until all ingredients are used.

Cover and place in refrigerator. Can be made three clays before using. Time: twenty minutes. Mrs. R.

L. Wiginton 1712 Eighth St. DATE NUT PIE Three egg yolks (beaten) One cup sugar Three tablespoons flour One and half cups milk One cup dates (chopped) One cup nut meats Dash of salt One teaspoon vanilla Make meringue of three egg whites and one-fourth cup sugar. Mix sugar with flour and salt. Have milk scalding, dropipng in dates.

Add sugar, flour mixtures, stirring ocnstantly. Add egg yolks very slowly, stirring. Cook until thickened. Take off vanilla and nuts. Pour into baked nine inch pie shell.

Immediately pile on meringue and bake in slow oven I for 10 minutes. Open oven turn off flame and leave for 10 minutes. Mrs. J. D.

Pointer 1813 Ave. BROWNWOOD BULLETIN Sunday, Feb. 16, 195E OLD FASHIONED EGG CUSTARD Two cups milk Two thirds cup sugar Three eggs Beat eggs until they are foamy. Add sugar and milk, mix well. Pour in unbaked pie shell.

Sprinkle nutmeg and dot with butter on top and bake In slow oven. Mrs. J. F. Wheat Rt.

2 CARROT CAKE Three cups flour. Two cups sugar. Two teaspoons baking powder. One teaspoon soda. One-half teaspoon salt.

Two teaspoons vanilla. One and one-half cups cooking oil. Two cups grated fine carrots. One and one-half cups chopped pecans. One small can crushed pineapple.

Three eggs. Mix all dry ingredients first. Then add rest. Cook in tube pan at 275 degrees for one hour. Mrs.

R. B. Thompson Box 355 Brownwood. BROWNIES One-third cup shortening Three-fourths cup sifted flour One-half teaspoon baking powder One-half teaspoon salt One cup chopped pecans One cup sugar Two eggs One-half teaspoon vanilla Two squares chocolate Mix and sift flour, baking powder and salt. Stir in nuts.

Cream shortening until light and fluffy; gradually beat in sugar, then eggs, vanilla and melted chocolate. Stir in flour and nut mixture. Turn into greased, shallow eight-inch- squarc pan and bake in moderate oven (350 degrees) for thirty to thirty-five minutes. Cut Into squares before removing from pan. Rena Causey 1806 Belle Plain APPLE TORTE Sift together: Two-thirds cup flour Three teaspoons baking powder One-half teaspoon salt Mix: Two eggs One and one-half cups sugar Two teaspoons vanilla Two cups apples cut Two-thirds cup nuts Mix eggs, sugar.

Add vanilla, then flour mixture. Add apples and nuts. Bake in buttered dish 45 minutes, Serve with Ice cream or whipped cream. Mrs. Finis Gamblin Blanket HEAVENLY SALAD Two packages lime Jello Four large bananas One eight-ounce jar maraschino cherries, diced.

One cup chopped pecans One-half cup light cream One package cream cheese, large One nine-ounce crushed pineapple. Dissolve Jello according to directions on package. Chill until partially set. Combine three- fourth jar cherries, bananas, pineapple three fourths cup pecans. Add to Jello.

Chill in refrigerator until firm. Place cream cheese In mixing bowl. Add one-half cup cream or milk and whip on medium speed of mixer until thoroughly mixed and texture of whipped cream. Fold in remainder of cherries and pecans and spread on salad. Return to refrigerator until ready to serve.

Serves 10-12. Mrs, Marvin Whlteley Rt. 1, Brookesmith BUTTERMILK PIE Two eggs One cup sugar One teaspoon lemon extract One-fourth cup of butter Two tablespoons flour Orte pint of fresh buttermilk Beat together eggs, sugar, butter, flour, and lemon extract. Add buttermilk. Bake In the unbaked crust In moderate oven (350 degrees) until firm.

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COOLER With gas there is no "hangover" heat burners are instantly on or off. You get less cooking heat, too, because only gas lets you cook so quickly. FASTER No artificial fuel can heat as fast as flame. Flame cooking is natural cooking, and cooking begins as soon as burner is turned on. FLEXIBLE Because of a gas flame's unlimited number of heating speeds, the flame can be adjusted to exactly the right siw.

Your kitchen stays cooler, foods are tastier, more healthful. ranges feature every new and automatic convenience from: clock timers, thermostatically controlled burners and rotisseries, to color-keyed built-in SAFE-DEPENDABLE service, being supplied by underground pipelines, is not subject to failure due to bad weather. Fire statistics prove gas is safest of all fuels. You can cook with GAS for 4 years for what it costs to cook 1 year electrically!.