The Cookbook

Mix dry ingredients in a bowl, break in egg, add milk and mix well. Add shortening and place in greased 10 or 12-inch cake pan. Spread top with mixture of cinnamon and sugar, using 1 part cinnamon to 4 parts of sugar. Dot with chopped nut meats.

Bake 25 minutes in oven at 350 degrees. Chopped crisp bacon or chopped dates may be used as a topping.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Filling:

The 3 egg whites beaten stiff
1 cup sugar
2 teaspoons cinnamon
1 cup chopped nuts

Frosting:

1 1/4 cups confectioners sugar
1 teaspoon vanilla
Enough water to make sugar thin enough to spread (about 3 tablespoons)

Dissolve yeast in lukewarm water for 10 minutes. Sift flour, sugar and salt into large bowl and cut in fat as for pie crust. Beat egg yolks, add to yeast with milk, stir into flour and fat. Cover bowl with tea towel and chill overnight.

Knead on lightly floured board (five minutes or more). Divide dough into 4 parts, roll very thin (14" long X 8" wide). Spread on stiffly beaten egg whites and sprinkle with sugar, cinnamon and chopped nuts. Roll like jelly roll, pinch ends together. Place on greased cookie sheet. Let rise 2 hours. Bake 30 minutes at 400 degrees, placing on high rack in oven as the bottom has a tendency to burn. Dribble on frosting while cake is still warm.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream together sugar, salt, shortening; add 2 eggs beaten, mix soda in water and add flour, spices and raisins. Mix well. Bake 1 hour in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: eHow

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Make a white sauce of butter, flour, and milk. Add corn and well-beaten yolks and lastly fold in beaten whites. Bake about 25 minutes in moderate oven. Serve immediately.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add boiling water to orange juice to make 3/4 cup and to this add 1 teaspoon soda.

Cream sugar, shortening. Add beaten egg, cranberries, cup of juice and water. Sift flour with baking powder and salt and add to above mixture. Mix well and bake in moderate oven 350 degrees for 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add enough boiling water to juice to make 3/4 cup, and add this liquid to butter. Add sugar to beaten egg and beat well. Add water, juice and orange mixture alternately with sifted ingredients. Mix well and add cranberries and nuts. Bake at 350 degrees for 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 cup sugar

Put in measuring cup:

Juice and grated rind of one orange
2 tablespoons shortening

Fill cup with boiling water.

Mix above together and add:

1 well beaten egg
1 cup chopped nuts
1 cup cranberries cut in half

Bake one hour in loaf pan at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

2 cups flour
1 1/2 taspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 cup sugar

Add:

Juice and rind of 1 orange and 2 tablespoons melted shortening with enough boiling water to make 3/4 cup
1 egg beaten
1 cup cranberry sauce
1/2 cup of nuts

Bake for 1 hour at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

To one bowl add: 1/2 cup cake flour, sifted three times, and 1/2 teaspoon vanilla or almond extract.

To the other bowl add: 6 yolks, 1 teaspoon cold water, 2/3 cup cake flour, 1/2 teaspoon orange and lemon extract.

Dip alternately by spoonsful into a large tube pan. Bake 1 hour at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

When foamy, add 1/2 teaspoon cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.

Fold in 3/4 cup sugar, a little at a time until all is used.
fold in 1/2 teaspoon vanilla.
Sift flour once, measure 1/2 cup and sift 4 more times.
Fold flour into whites.

Put into ungreased angel food pan, alternating white and yellow mixtures. Bake in slow oven (300 degrees) for 1 hour. Remove from oven and invert pan 1 hour, or until cake is thoroughly cold.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix well, put through cookie grinder into desired shapes. Bake 350 degrees until done, about 10 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat sugar, shortening, egg and molasses well. Add sour milk. Sift flour, soda, and spices together and add to sugar. Add raisins, extract. Bake 1 hour at 375 degrees.

Frosting:

1 tablespoon butter, 1/4 teaspoon salt, 1 teaspoon orange extract, juice of 1 lemon and enough confectioners sugar to make a spreading consistency.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake in moderate oven. Good with whipped cream or seven minute icing.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix egg yolks and sugar, add dates, nuts, flour and lightly beaten egg white (stiff). Spread about 1 inch thick. Bake at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add water to dates and let cool. Add the remaining ingredients. This recipe makes two loaves. Bake in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix dry ingredients together.

Add:

1 cup chopped dates
2 eggs
A little over 1 cup milk

Let rise in a warm place twenty minutes, then bake 1 hour in a slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, sugar and baking powder. Add dates and nuts. Beat together the egg yolks, water and vanilla and add. Beat egg whites till stiff and fold into mixture. Bake in square pan in medium oven. When baked, cut into squares and while warm roll each piece in powdered sugar.

Editor's Notes: I baked this stuff for about 20 minutes in an oven preheated to 350 degrees. At the end of that time, and after the oven had completely cooled, it really wasn't done. So I stuck it back into the cold oven, and set it to 350 again for another ten minutes. It came out all right, though the bottom was a bit too dark. So I'm guessing that 25 minutes in a preheated oven at 350 would do the job. I also didn't cut it into squares or add powdered sugar. It makes a thin sort of "date cake" that way, and it's fine to eat with a fork.

For beating egg whites, I've found that a wide shallow container makes the process take approximately forever. I use an old Tupperware container that measures about four inches tall with a four and a half inch diameter at the top. Using manual eggbeaters, beating egg whites is really fast, maybe a minute or less before they're stiff enough to spread as meringue.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake 15 minutes in thin sheet and cut in squares while still warm.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Spread in 9-inch square tin, greased and lined with waxed paper. Bake at about 350 degrees until done. Makes 2 dozen small or 18 large bars.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Roll in small balls in hand. Place on baking sheet, then flatten down with fork, dipped in cold water. Bake in moderate oven at 375 degrees 8 to 10 minutes. Makes 48 or 50.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar, add egg, cream, and vanilla. Sift together flour, soda, and spices. Mix together with first mixture lightly. Roll out dough, and spread dates and nuts over it. Roll up into long roll, cut into small slices and bake on cookie sheet in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake 3/4 hour in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sugar creamed with 1 tablespoon butter. Add 1 egg beaten, salt and vanilla. Add soaked dates. Add 2 cups flour sifted with 1 rounding teaspoon soda, and 1/2 teaspoon salt. Mix all together. Add 1/2 cup nut meats cut and floured. Stir well. Bake in loaf pan about 1 hour in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix as given. Then add the following, which have been mixed and allowed to stand 5 minutes:

1 cup chopped pitted dates
1 teaspoon soda
1 cup hot water

Add 1/2 cup nuts. Bake in loaf tin 45 minutes at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 lb. dates cut fine
1/3 cup water
1/4 cup sugar
1/2 cup nut meats

Cook the dates, water, and sugar until soft. Cool. Add nut meats.

Dough:

1/2 cup vegetable shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg, well beaten
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt

Thoroughly mix shortening, brown sugar, white sugar, egg, and vanilla. Sift flour, soda, and salt and add to other ingredients. Roll out. Spread the date mixture on top. Roll up and put in the refrigerator to chill. Slice thinly. Bake in a moderate oven, 375 degrees.

Editor's Notes: The dough was far too dry and crumbly to roll out, much less roll up. So I added 1/3 cup water, which made it work. I had to use plenty of flour on the board and on the top of the dough to make it roll without sticking, though. When it came time to slice the roll, I found that washing the stickiness off the knife periodically helped a lot. I baked these for about 10 minutes, and decided they were too soft. So I turned off the heat, closed the door, and let the heat that was in the oven cook them some more. I promptly forgot about them and, 15 minutes later, they were quite crispy. They weren't burned though, so no harm was done.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake 30 minutes in 350 degree oven. Two whole eggs and 4 tablespoons milk may be substituted for the egg yolks and 5 tablespoons milk.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar. Sift flour, baking powder and salt. Add milk and flour alternately to creamed mixture. Beat whites until foamy, add 1/2 cup sugar, continue beating until mixture stands in peaks. Fold into batter. Bake in 2 layer pans (9 inch) 375 degrees about 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat well. Add 1 cup almost boiling water. Bake slowly. The darker the molasses the better the texture and color of the gingerbread.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

8 eggs, separated
1 cup sugar
1/2 lb. walnuts, ground very fine in food chopper

Beat yolks until very light. Add sugar and continue beating for quite some time. Add ground walnuts.

Beat whites until they form peaks and fold the whites into the beaten yolks and nuts. Put in three layers.

Use moderate oven. Bake for about 20 minutes. Usually shrinks away from pan when finished. Handle very carefully. Let cake cool off gradually.

Frosting:

2 squares bitter chocolate
1 cup confectioner's sugar
1/4 lb. butter
3 eggs

Melt chocolate and butter together. Beat eggs very well, add sugar, then add the chocolate and butter and beat until thick.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cook in two 9-inch cake pans—set oven at 375 degrees. Bake for 40 minutes, do not open oven door under this time.

Filling:

2 cups of powdered sugar, place in round bowl. 5 tablespoons milk stirred into sugar. 1 1/2 squares of baking chocolate melted. Small lump of butter—flavor with vanilla.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cook together until thickened. Remove from heat and add beaten egg whites. Put mixture on 3 layers and leave in icebox over night.

Make 4 layers by cutting 2 layers. Cover with whipped cream before serving.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 cup butter or margarine
1/2 teaspoon salt
1/2 cup brown sugar
1 cup sifted flour

Mix well and pat into ungreased 9 X 12 inch pan. Bake 15 minutes in a 350 degree oven or until slightly brown.

Ingredients for Top Layer:

1 cup brown sugar
1 teaspoon vanilla
2 eggs, well beaten
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups shredded coconut
1 cup chopped walnuts
2 tablespoons flour

Blend and spread over bottom layer. Bake 15 or 20 minutes in a 350 degree oven. Cut while still warm.

Editor's Notes: These aren't bad, but I didn't think they were particularly dreamy. However, with a cup and a half of brown sugar, anyone whose age is in the single digits will probably love them.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening until soft. Gradually add granulated sugar, beating until light. Add slightly beaten egg yolks, water, and vanilla. Blend. Sift flour, salt, soda, and baking powder together and add to first mixture. Spread dough evenly in a pan about 15 X 9 inches. Smooth dough with a spatula dipped in cold water. Sprinkle the chocolate bits over the top. Beat whites of eggs stiff. Add brown sugar and beat until stiff. Spread this over the top of chocolate bits. Bake about 25 minutes at 375 degrees. Allow to cool and cut into 2-inch squares. You can make half this recipe and put it in 8 X 8 pans.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
Add 1 cup raisins

Bake at 350 degrees. If desired, frost with a thin butter frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cook milk and chocolate until smoooth. Add egg yolks, butter; stir, add sugar, milk and dry ingredients. Flavor and bake in 2 or 3 layers in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream 1 cup sugar, 3 tablespoons hot water, butter or substitute size of an egg. Add 1/2 cup milk, 1 teaspoon soda, 1 1/2 cups flour, vanilla.

Add cooked mixture. Bake in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Divide batter and to one-half add 2 tablespoons melted chocolate, 1 tablespoon molasses, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. To other half add 1/4 teaspoon vanilla.

Drop alternate spoonsful in loaf cake tin. Bake in moderate oven 3/4 hour. frost with white boiled frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt chocolate and butter. Cool. To beaten eggs add sugar and combine with chocolate mixture. Sift dry ingredients (except soda) three times. Add to first mixture, alternately with milk in which the soda has been dissolved in the last 1/4 cup of milk. Add vanilla. Makes 3 large layers or large loaf. Bake at 350 degrees for about 25 minutes.

Filling:

4 egg yolks well beaten
1 cup sugar
1 cup thick cream
1 tablespoon flour
1 cup walnuts
1 teaspoon vanilla

Cook yolks, sugar, cream and flour in a heavy pan, stirring constantly until thick. Cool and add walnuts and vanilla. Spread between layers when cool.

Frosting:

1 cup sugar
1 tablespoon white Karo syrup
1/4 cup water
Vanilla
2 beaten egg whites

Put in pan about 6 inches in diameter and heat until the whole bottom surface comes to a boil. When syrup boils to center, remove from heat and pour slowly over 2 beaten egg whites, beating constantly.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Put shortening and molasses in saucepan and cook until boiling point is reached. Add milk and dry ingredients. Fill buttered shallow pan and bake 30 to 40 minutes in moderate oven (350 degrees).

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Chop pork very fine or put it through a food grinder and cover with boiling water in which soda has been dissolved. Add molasses and sugar and beat well. Then add yolks of eggs well beaten. Reserve 1/2 cup of flour to dredge dates and raisins. Sift the remaining flour with spices and add to mixture. Add dredged fruit mix, then flavoring and lastly fold in stiffly beaten egg whites. Pour into buttered and floured bread pans and bake 1 1/2 or 2 hours in slow oven (275-300 degrees). This makes two rich loaves.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and brown sugar. Add egg and beat well. Add honey, milk, and All-Bran, mix well. Sift flour with soda, salt and baking powder and add to first mixture with chopped nuts and figs. Bake in greased loaf pan with waxed paper in moderate oven (350 degrees) for 1 hour and 15 mintues. Makes 1 loaf 5 X 9 inches.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sugar
3/4 cup shortening
1 egg
1/2 cup milk
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt

Cream sugar and shortening, add egg and beat with spoon. Add milk and vanilla. Mix well. Sift dry ingredients and stir. Set in refrigerator to chill before rolling out.

Filling:

1 cup raisins, ground
1 tablespoon corn starch
1 1/2 cups boiling water
A little salt
A piece of butter
1 tablespoon vanilla

Mix and cook until thick.

Editor's Notes: I used an old-fashioned food/rice mill to grind the raisins. In order to do that, your best bet is to "plump" them. Otherwise you'll be more likely to have flattened raisins than ground ones. There are three methods for this, depending on your personal preference:

1 - Add enough water to cover the raisins and leave them overnight or for several hours. This has the advantage of using only one dish and no to almost no electricity or gas. It also has the advantage of allowing you to use liquids other than water, such as fruit juices, wines, ciders, or even coffee to give the raisins extra flavor. The disadvantage is time. If you forget to soak them the night before, everything stops while you tend to that chore. But that allows a creative excuse for getting off the phone: "You know, I'd love to chat but I have to go plump my raisins." You may find you have fewer unsolicited calls from insurance reps after that.

2 - Boil enough water to cover the raisins, pour the boiling water over the raisins, and let it sit five minutes. If you're short on saucepans and you'll need that one again in a second, this method can be handy. And, of course, it's fast.

3 - Add raisins and enough water to cover in a saucepan, bring to boiling, remove from heat, and let it sit five minutes. This uses only the one pan, but that pan is out of commission until the raisins are ready.

The cookbook this recipe was in assumes you know a lot of things you or, more accurately, I don't. The recipe doesn't mention how to fill the cookies, for instance. So I rolled the batter out nice and thick, used a round cookie cutter to get the cookies, and put them on the baking sheet. Then I took some filling and put it in the center of each cookie, and folded the silly thing over. This, as it turns out, is a great way to get cookie filling all over your baking sheet. But it gets plenty in the cookies as well, and worked out well enough.

I baked these at 325 degrees in a preheated oven for ten minutes. At the end of that time, they didn't look done at all. So I closed the door, turned off the oven, and let the heat that was still in there continue the cooking process. By the time it was cool enough that I could reach in and pull out the rack with my bare hand, they were done.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup butter or substitute
1 cup white sugar
1 cup brown sugar
4 cups flour
3 eggs
1 teaspoon soda
1/2 teaspoon salt

Filling:

1 pound dates
1/2 cup water
1/2 cup sugar
1 cup nut meats, chopped
The juice of one lemon

Roll dough 1/4 inch thick and spread with the filling. Roll up like jelly roll. Put in refrigerator for a few hours. Slice and bake at 350 degrees.

Editor's Notes: This recipe makes a lot of dough and filling. You should either adjust to suit your needs, or resign yourself to having a lot of cookies. If the dough seems too dry to roll out or up, you can add some water to it, but half a cup is too much, just so you know. I baked these for ten minutes, which seemed sufficient, but another five minutes probably wouldn't have hurt them any.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Roll as thin as possible on a floured board. cut into squares about 4 X 4 inches. Make lengthwise cuts about 3/4 inch apart inside the square, but do not cut clear to the ends. Twist these strips and drop into deep fat. Turn and remove when done. Sprinkle with powdered sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cut these 3 ingredients together with fork, then add 5 tablespoons cream and form in ball to roll.

Roll thin, cut with large cookie cutter, spread with jam or jelly on 1/2, turn the other 1/2 over and seal edges. Brush with egg yolk and powdered sugar. Bake in moderate oven. Makes about 20.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift dry ingredients together 4 times. Bake about 3 or 4 hours until done, slow oven. Makes one big cake or two medium angel cake tins. Do not bake as long for two tins.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Whole recipe makes a large quantity.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix all together and put in greased cake pan. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped nuts on top and bake 40 minutes at 350 degrees. Serve topped with whipped cream or ice cream. Serves 8.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Put above ingredients in sauce pan and bring to soft ball boiling. Remove from heat and pour over 1 teaspoon butter and 1 teaspoon vanilla in bowl and beat with electric mixer or spoon until creamy. Nuts may be added. This frosting is easy to make and may be thinned by adding a small amount of milk.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix sugar, flour and salt. Cut up chocolate and add to sugar. Add milk. Place on heat and stif until boiling point is reached. Cook until mixture forms a soft ball when tested in cold water. When cool add vanilla and beat until stiff enough to spread. If fudge frosting becomes too thick, add drops of cream until desired consistency is secured.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt chocolate. combine over heat in given order. Boil until as thick as molasses. Pour over cake after beating until just thick enough to hold shape.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt shortening. Add sugar and unbeaten egg. Mix well. Add chocolate, vanilla and milk. Add flour sifted with baking powder and salt. Add nuts and mix well. Spread thinly on a greased shallow pan and bake in a slow oven 20 to 30 minutes. Cut in squares before removing from pan.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cut loaf down almost to bottom crust through middle, lengthwise. Cut about five times obliquely across, almost to bottom crust. Peel and chop garlic, and mash it into enough butter or margarine to spread both sides of oblique sections liberally. Sprinkle top with grated cheese, and put into 400 degree oven for 10 minutes just before dinner. Serrve on platter for guests to tear off pieces. Use with a hearty soup such as bouillabaise, oyster bisque or mulligatawny soup made with plenty of chicken, served at the table from a tureen. With a green salad or relishes, and a dessert, it makes a complete meal. For 4 diners.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix all the ingredients except the soda and water, beat well, then add boiling water. Mixture is very thin. Bake in oven 450 degrees 25 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Combine and pour in greased cupcake tins. Bake 20 minutes at 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Editor's Note: I tried this at 350 degrees for 20 minutes, and they came out hard as rocks. If I ever try it again, I'll probably see how it works with 10 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Boil sugar and water, until it spins thread like for icing. Beat whites stiff with salt. Pour sugar on beaten whites. Add egg yolks beaten light. Sift flour and cream of tartar. Add slowly. Bake 40 or 45 minutes in oven about 350 to 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift together first four ingredients. Add graham flour. Mix together milk, molasses and sugar and then add to dry ingredients. Mix well. Add melted shortening, mixing in well. Bake in greased loaf pan in moderate oven at 350 degrees about 1 hour. Brush top with melted butter immediately after removing from oven. Makes one large loaf.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake at 350 degrees about 45 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Crush graham crackers, add whole milk, then add condensed milk, chocolate bits, vanilla, salt, and nuts. Bake in slow oven 20 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Chopped dates and nuts may be added, if desired.

Combine ingredients and bake in an 8" X 8" pan, 1/2 hour at 350 degrees.

Editor's Notes: This came out of the oven quite skinny. Also, the chocolate chips didn't melt, making it look like a big square chocolate chip cookie. Tasted fine, though.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

To graham crackers, add baking powder. Cream butter and sugar, add eggs and beat well. Then alternately add milk and graham crackier mixture. Add nuts. Bake in loaf pan in slow oven until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Roll graham crackers to fine crumbs. Combine marshmallows, dates, and walnuts. Mix thoroughly with 1 3/4 cups cracker crumbs. Add 1 cup cream, unwhipped. Mix thoroughly. Shape in loaf.

Roll loaf in remaining cracker crumbs. Wrap well in waxed paper. Place in refrigerator. Chill 6 hours or overnight. Slice, serve with whipped cream.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar together. Add beaten egg, cream and pineapple. Line an oblong bread pan with heavy waxed paper and place a layer of fine cracker crumbs about 1/2 inch deep on the bottom. Over this pour 3 or 4 tablespoons of pineapple juice. Add part of pineapple mixture. Sprinkle with the chopped nuts. Add second layer of cracker crumbs, pineapple and nuts and complete with third layer. Cover with waxed paper and let stand in refrigerator 24 hours. Cut in thick slices and serve with whipped cream.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening in large bowl of electric mixer. Add sugar, then beat in eggs. Add milk and vanilla alternately with dry ingredients which have been sifted together. Spoon 1/3 of mixture into 2 dozen medium cup cake tins, or 2 layer cake pans, or loaf pan. Color remaining 2/3 of batter with red color, and spoon half of it into the tins. Add the melted chocolate to the remaining 1/3 of batter and spoon into tins. Bake at about 375 degrees. Time for layer cake, about 20 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift into medium size bowl and combine in small bowl:

1 egg, well beaten
2 tablespoons orange rind
1/2 cup orange juice
1 9-ounce can crushed pineapple
1/4 cup melted shortening

Add liquid mixture to dry ingredients. Stir until blended. Fold in 1 cup chopped nut meats. Pour into greased loaf pan. Bake in moderate oven (350 degrees) for 1 hour or until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat eggs and sugar together. Add fat. Sift flour, baking powder, and salt together. Add dry ingredients to first mixture and blend. Add nuts and pineapple (do not drain). Stir just enough to combine. Pour batter into a greased bread pan (4 X 8). Bake in a moderate oven (350 degrees) for one hour. Makes one medium sized loaf.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add flour enough to roll out thin and cut in the shape of cookies. Bake in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix the egg, butter, and sugar together well. When smooth add the molasses, then the milk alternately with the flour, soda, salt and cinnamon. Add the raisins, stir in well, and drop by teaspoons on well-greased cookie sheet, 1 inch apart. Bake about 10 minutes in 375 degree oven. Makes about 36 cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Dissolve honey in hot coffee and allow to cool. Beat eggs and oil, adding sugar at intervals. Beat well. Add honey mixture and sifted dry ingredients alternately. Add raisins and nuts. Bake in oven for 1 hour at 325 degrees. Use an 8 X 12 cake, as this recipe makes a large cake.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat eggs well and add sugar and beat. Next fold in dry ingredients and vanilla and mix. Add hot milk last. Bake in a 350 degree oven 45 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat eggs until thick and lemon colored. Beat in sugar, salt and vanilla. Fold in sifted flour and baking powder. Melt butter in hot milk and add to above. Pour quickly into 8 X 8 pan, greased only on the bottom. Bake 30 minutes at 350 degrees. cool inverted on cake rack.

Frost with 7 minute frosting, coated with bitter chocolate.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup flour, sifted before measuring, 1 teaspoon baking powder, pinch of salt. Sift flour, baking powder and salt together and add to beaten eggs and sugar mixture.

Add 1 dessert spoonful of butter to 1/2 cup of hot milk and add to first mixture. Flavor to taste. Bake 350 degrees, about 25 to 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat yolks of eggs and 3/4 cup of sugar until sugar is dissolved. Add 1 1/2 cups of cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt, pineapple and lemon juice.

Beat egg whites until stiff. Fold in 3/4 cup sugar and add to first mixture. Bake in ungreased angel cake pan for 1 hour at 325 degrees temperature.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Crush wafers, line bottom of pan with half. Cream butter and sugar, add beaten eggs, and pour over crumbs in pan. Whip cream, add cherries and nuts. Pour over mixture in pan and cover with remaining crumbs. Set in refrigerator for 24 hours. Serve with whipped cream and a cherry.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Form into 2 rolls. Wrap in waxed paper and chill. Slice thin and bake in 350 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in the order given. Shape into roll. Wrap in waxed paper. Leave in refrigerator several hours. Slice very thin and bake.

Editor's Notes: I preheated the oven to 325 degrees and baked these for about ten minutes, which worked out fine. The mix is a bit dry, and it may be hard to slice even after time in the refrigerator due to being crumbly. Persevere and use a sharp knife. The final cookies will be quite soft when you first open the oven door, but they'll harden as they cool and come out just like you expect ginger snaps to be. By the way, the dough tastes terrible, even though the cookies taste fine. :)

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend sugar and butter thoroughly. Add egg. Beat well. Then add flour which has been sifted with salt. Beat vigorously. Add flavoring. Drop on greased cookie sheet like small marbles, well apart. Put a nut meat in center of each cookie. Bake 10 minutes in a 400 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sifted flour
1 cup sifted sugar
6 tablespoons cold water
1 teaspoon baking powder
Flavoring

Beat eggs well, sift sugar and add a small amount at a time to eggs, then add water. Sift flour and baking powder 4 or 5 times, add to eggs and sugar, add flavoring. Pour in paper lined 15 x 10 X 1-inch pan. Bake 16 to 18 minutes in a 400 degree oven.

Remove from oven and cut off crisp edges of cake. Turn out on clean towel, remove paper. Spread with jelly. Roll up lengthwise into a roll. Wrap in towel and cool on rack.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend shortening and sugar. Sift flour, baking powder and salt together. Add to shortening mixture alternately with water and vanilla. Stir in finely crushed corn flakes. Knead and mix thoroughly. Chill. Roll chilled dough out on a lightly floured board to 1/8 inch thickness. Cut with a star or round cookie cutter. Place about a teaspoon of jelly on half the cookie shapes. Cover with remaining shapes which have had centers cut out. Press edges together tightly to seal. Place a little apart on baking sheet and bake in 425 degree oven for 10 minutes. Makes 2 dozen filled cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Spread in large pan, sprinkle with sugar. Bake. Cut in squares while hot.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, measure, add baking powder and salt and sift three times. Cream butter, add sugar gradually, cream together until light and fluffy. Add dry ingredients alternately with the milk and rose water. Stir, but do not beat. Beat egg whites stiff but not dry; fold into batter until thoroughly blended.

Pour into three 9-inch layer cake pans. Bake in moderate oven (375 degrees) about 25 minutes. When cool put together with the following frosting, also frosting top and sides of cake.

Frosting for Lady Baltimore Cake:

3 cups sugar
1 cup boiling water
3 egg whites
1/8 teaspoon salt
1 cup chopped raisins
1 cup chopped nut meats
5 figs cut in thin slices

Combine sugar and water in sauce pan; stir over low heat until sugar is dissolved. Bring to boiling point. Cover sauce pan for first 2 or 3 minutes of boiling. Uncover and boil without stirring until syrup from spoon will spin a long thread. Remove from heat.

Wipe crystals from pouring surface with a damp swab. When syrup is almost ready, beat egg whites with salt until stiff but not dry. Pour syrup in a fine stream over egg whites, beating steadily. Continue beating until frosting is stiff enough to stand in peaks before adding fruit.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, soda and cream of tartar 3 times. Cream shortening, add sugar. Add egg and beat, add flour, milk, salt and flavoring. Bake in 2 layers. Alternatively, to 1/2 of batter add your favorite spice, 1 tablespoon molasses, 1/2 cup chopped seeded raisins.

Filling:

1 tablespoon flour put together with lemon or raisins.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour, sifted
1 heaping teaspoon baking powder
1/2 cup milk
2 tablespoons butter, melted

Bake in loaf pan, 8 X 10, 20 minutes.

Top:

5 heaping tablespoons light brown sugar, mix with 3 tablespoons melted butter and 2 tablespoons milk and 1/2 cup shredded coconut. Mix and spread on top immediately after cake is baked. Place under broiler until coconut is brown.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift together flour, soda, and salt. In a separate bowl, cream together shortening and sugar. Add eggs and vanilla. Beat well.

Combine lemon rind and juice in a separate small container. Add flour mixture alternately with lemon juice and rind to the shortening mixture, making sure it's thoroughly combined. Drop by teaspoons on greased baking sheets. Sprinkle with lemon sugar. Bake in 375 degree oven 12 minutes.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar. Add yolks of eggs, milk, flavoring, nuts, cherries, and juice of cherries. Add flour, beaten eggs of whites. Bake in layers in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, baking powder and salt together. Cream shortening, add sugar gradually, beat until light. Add flour alternately with milk to first mixture. Fold in the sliced cherries and flavoring extracts. Beat egg whites until stiff, fold into cake batter. Bake in greased pans, lined with waxed paper, for 30 minutes in a 350 degree oven. This recipe makes one loaf 9 X 12 or two 8-inch layers. When cool, cover or put together with frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat over ice water until consistency to spread.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar. Add eggs and beat. Add soda and baking powder to flour and sift three times. Add dry ingredients alternately with the cocoa and water mixture. Bake in greased cake pan about 30 minutes or until done, in a 375 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Thoroughly cream shortening and sugar. Add egg, and beat well. Add flour, sifted with salt, baking powder, soda, and cocoa, alternately with milk and vanilla. Add coffee. Fill baking cups two-thirds full. Bake in moderate oven (375 degrees) 20 minutes. Makes 1 1/2 dozen.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Place all the ingredients in a large Dutch oven, and bring to a boil over medium heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 25 - 30 minutes, or until the liquid is almost evaporated. Transfer the mincemeat to a large bowl and let it cool completely. Cover with plastic wrap and place in the refrigerator, at least overnight, or up to a month. Note: If storing longer than a week, stir in a little rum or brandy (about 1/4 cup (60 ml)) every week.

Makes about 6 cups of Mincemeat.

Reference: Joy of Baking

Mix flour, brown sugar, shortening, salt, and soda. Add the oatmeal and blend thoroughly. Pat 1/2 the mixture into a pan 8 X 12. Spread mince meat over this and pat remaining mixture over top.

Bake at 350 degrees for 30 to 40 minutes. Mark into squares and, when cool, remove from pan. Raisins or other mixtures such as dates, figs, etc., may be substituted for the mince meat.

Editor's Notes: You really do need to wait until they're cool before you try removing the squares. Once they've cooled, they'll hold together nicely. Even then, though, they'll be a little crumbly and sticky, so you might want to serve them with dessert forks or something.

Notes for Vegetarians: Much commercial mincemeat is made with beef or suet, so you'll need to have a good read of the ingredients before buying. If you decide to use shortening, make sure the can actually says vegetable. Plenty of shortenings use meat fats.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat together. Cook 10 minutes. Use as filling for any white layer cake.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix all together and add 3 stiffly beaten egg whites. Bake at 350 degrees about 40 minutes.

Boiled Frosting:

1 egg white
1 cup sugar

Boil until it spins a thread, removing from heat, add juice of 1/2 lemon, beat with rotary beater until it holds in peaks. Will not harden.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 beaten egg
1/2 cup dark molasses
1/2 package semi-sweet chocolate bits
1/2 cup raisins, soaked in warm water and drained
1/3 cup cold coffee with
1 teaspoon soda

Turn into a pan measuring 12 1/2 X 8 1/2 inches and bake at 350 degrees for 30 to 35 minutes. When cool cut in squares.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix liquid ingredients in order, adding salt and spice to flour before sifting. Bake on cookie sheet at 425 degrees for about 12 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in same manner as for any drop cookies and bake for about 10 minutes at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar. Add egg and beat until light and fluffy. Add molasses and mix thoroughly. Sift flour, measure, and resift with salt, soda, and spices. Add to mixture, stirring to blend. Shape into walnut-sized balls, dip tops in sugar. Bake 12 to 15 minutes, moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Make into two rolls. Wrap in waxed paper. Leave in ice box. Slice and bake.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt shortening. Add molasses and sugar and cook slowly until sugar melts. Cool Add beaten egg. Sift together dry ingredients and add to molasses mixture with nuts. Place in refrigerator. Slice thin and bake in hot oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and add sugar, a little at a time. Add egg. Sift flour, add spices and salt, sift again, add to shortening alternately with sour milk. Bake in moderate oven 375 degrees. Frost with any desired frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in the order given and steam three hours.

Prepare well greased molds and fill about half full. If using molds witha 3" diameter this recipe will make 4 loaves.

If using a pressure cooker, place 4 cups of water in pan with rack in place. Put molds on rack, cover pan and turn on heat. When steam flows from ven tube, reduce heat to medium and allow steam to flow 30 minutes. Then set control on vent tube at 5 and cook for 30 minutes after control jiggles. Cool instantly under faucet.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Boil water, and dissolve soda into it. Pour over sugar, shortening, and molasses. Put salt and ginger into sifter with flour. Roll rather thick. Cut in squares. Bake in medium oven 375 degrees about 10 or 12 minutes until light brown and rather soft. Remove from pans. Cool slightly, but store in jar while warm. These are soft cookies, not snaps.

Editor's Notes: I don't have any grandchildren, that's just the name for this recipe. I was also fresh out of chicken fat, so I just used shortening, which seemed to work fine. As to the flour, at about three and a half cups I decided enough was enough. I was able to roll it out okay, by liberally flouring both the board and the top of the batter before applying the rolling pin.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat together all ingredients with egg beater. Add 1/2 teaspoon vanilla and dash of cinnamon. Bake 35 minutes in 350 degree oven. Frost when cool.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Put in greased pan and bake in hot oven for about 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sprinkle some of the flour over the fruit. Then just put together as listed. Makies 1 large Christmas cake or 3 loaves. Bake rather slowly. Decorate with red and green cherries and nutmeat halves.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat 1 egg well and add:

1 1/2 cups sweet milk
1/4 cup melted butter
1 scant cup chopped walnuts

Let rise 1/2 hour in well greased bread tin and bake slowly (375 degrees) about 1/2 hour, then reduce heat for another 1/2 hour or until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream eggs and sugar together. Mix dry ingredients and add to above mixture. Stir well. Add 3/4 cup nuts and vanilla. Bake in 350 degree oven for about 20 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Drop from tip of spoon, 1 inch apart. Garnish with half a glaced cherry if desired. Bake in moderate oven (375 degrees) for 15 or 20 minutes or until slightly brown.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Pour boiling water over other ingredients. Alloow to cool to lukewarm. Dissolve 1 yeast cake in warm water, add flour to knead. Let rise. Put in tins. Let rise again. Bake about 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given and drop by teaspoons, or roll in balls the size of a walnut. Top each with a half nut meat. Bake on cookie sheets until brown, at 350 degrees. Cool slightly before removing from pan. Good to pack in gift boxes. Makes 90 cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Heat shortening to smoking. Mix oatmeal, salt, cinnamon, cloves, and allspice, and add to shortening while hot. Mix and add three beaten eggs and sugar. Mix and add boiling water and soda. Sift flour and baking powder together and add. Lastly add walnuts and raisins. Mix well.

Bake at 375 degrees until brown, about 15 minutes. Makes 4 dozen.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Bake on ungreased sheet at 350 degrees for 10 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Shape in rolls. Wrap in waxed paper and chill thoroughly, or overnight. Slice thin and bake on ungreased cookie sheet in moderate oven (350 degrees) for 10 minutes. Makes five dozen cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter or any shortening, add sugar and egg. Beat well. Sift flour, salt, and soda and add with the oats to the butter mixture alternately with the milk. Toss on a floured board and roll thin. Bake in a moderate oven 15 minutes. Cool and put two together like a sandwich, with the following filling:

3/4 pound chopped dates
3/4 cup sugar
1/2 cup boiling water

Mix thoroughly and cook until thick.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat egg thoroughly. Mix all ingredients together. Drop from teaspoon on well greased and floured pan, leaving about three inches between each macaroon. Bake in a moderate oven 300 degrees for about 15 minutes. Remove from pan while warm with broad blade knife.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Flour to roll. Sprinkle each cookie with sugar. Bake in a hot oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake in a 350 degree oven about 40 minutes. Serve hot with whipped cream, sweetened and flavored with vanilla.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Combine all except vanilla and bring to a boil. Boil 1 minute. Cool. Add vanilla and stir until of right consistency to spread.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Stir till mixture is dampened but not smooth. Pour into a greased 5 X 9 inch loaf pan. Bake in a moderate oven (350 degrees) about 70 minutes, cover with another pan the first 20 minutes so loaf won't crack on top. When cool, wrap in waxed paper and store 24 hours before using. Nice with cream cheese for sandwiches.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Combine milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in this mixture. Add eggs, juice, and peel and beat thoroughly. Add flour, mix to soft dough. Cover, let stand 10 minutes, kneat on lightly floured surface. Place in greased bowl, let rise in warm place until double in bulk (about 2 hours). Punch down. Roll dough 1/2 inch thick and cut in 10-inch strips, 1/2 inch wide. Tie each in a knot. Arrange on baking sheet and cover. Let rise until double Bake in hot oven at 400 degrees for 15 minutes. For orange topping, blend 2 tablespoons orange juice, 1 teaspoon grated orange peel and 1 cup sifted confectioners' sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift, then measure flour. Sift three times iwth the baking soda and salt. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. Slowly add the eggs which have been beaten until they are almost as thick as whipped cream. Add orange rind.

Alternately add dry ingredients and the liquid, beating after each addition. Turn into an 8 X 8-inch pan lined with greased wax paper. Bake in a moderate oven (350 degrees) 40-50 minutes. When cool frost with:

Orange Coconut Frosting:

3 tablespoons butter
2 cups confectioners sugar
1/4 cup orange juice
3/4 cup grated coconut

Cream butter until very soft. Add sugar gradually, thinning with orange juice to spreading consistency. Beat until smooth. Beat coconut into frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening, add sugar and cream again. Add beaten eggs and vanilla mixing until light and fluffy. Sift flour, soda and salt together and add alternately with sour milk. Blend thoroughly after each addition. Grind dates and orange in a food chopper. Combine with nut meats and add to cake batter. Mix in gently. Bake in a shallow pan in moderate oven (350 degrees) for about 60 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add:

1 cup sugar
1 egg
1 cup sour milk
1 teaspoon soda
2 cups flour
1 teaspoon baking powder
1 whole orange and 1 cup raisins put through food chopper

After thoroughly mixed, put into greased cake tin and bake 30 minutes in moderate oven (350 degrees).

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Stir in 1/2 cup sugar, 2 tablesppons melted butter, 1 teaspoon vanilla, 1 egg well beaten, 2 cups flour sifted with 1 teaspoon soda, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat thoroughly and add 1/2 cup cut-up walnuts. Bake 50 to 60 minutes in 350 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Squeeze juice from orange into a measuring cup. Fill cup with boiling water. Put orange rind through fine food chopper. Add enough ground raisins and dates to the rind to equal 1 full cup. Place fruit mixture in mixing bowl, add juice and water, stir in soda, then sugar, shortening, and vanilla. Add egg, flour sifted with baking powder and salt. Mix well, add nuts. Bake in loaf pan lined with waxed paper, 50-60 minutes at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening. Add sugar, egg, orange juice, and rind. Beat well. Add dry ingredients.

Use cookie press, or make small balls and press with a fork, or drop by teaspoon on cookie sheet. Bake at 400 degrees, 10 to 12 minutes.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat whites, salt and cream of tartar until stiff. Fold in sugar and flour, add vanilla.

6 egg yolks
1/2 cup sugar
2 tablespoons cold water
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla

Beat egg yolks until brown colored. Add sugar and water. Stir in flour and baking powder sifted. Pour white batter into tube or layer tins. Pour yellow over white. Bake 325 degrees for 1 hour.

To frost:

Whip cream and add 1/2 cup confectionery sugar and 1 teaspoon vanilla. Spread on sides. Mix raspberry jam and cream for filling.

Top:

1 package raspberry gelatine mixed with 1 cup water. Put into same size cake tin to harden. When jellied, slide on top of cake and decorate with whipped cream.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat egg white stiff. Add sugar and salt while beating. Fold in peanuts and almond extract. Drop by teaspoons on greased sheet. Bake at 325 degrees for 15 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Preheat oven to 350°F. Place dish in larrger pan, then fill larger pan with eneough hot water to come halfway up sides of dish.

Bake about 55 minutes or until mixture is puffed and knife inserted near center comes out clean. Serve warm with cream or Vanilla Sauce. Makes 10 servings.

Reference: Breakfast & Brunch Cookbook, 1993, Publications International, Ltd.

Sift first four ingredients togther. Cut in shortening. Combine egg and milk and add all at once to dry ingredients. Blend thoroughly. Spread dough in greased cake pan and arrange diced pineapple on top. Combine remaining ingredients and mix together with a fork until of crumbly consistency. Sprinkle over top of coffee cake. Bake in hot oven (400 degrees) about 25 to 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and add sugar gradually, add eggs, one at a time, beating well after each addition, then milk alternately with sifted flour, baking powder, salt, mace and nutmeg. Beat well then add chopped pecans and finally slivered pineapple. Makes 24 cupcakes.

Bake at 375 degrees about 20 minutes. Frost with maple frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar. Add the rest of the ingredients, mixing well. Bake at 275 degrees.

Editor's Notes: I baked these in a preheated 275-degree oven for 10 minutes, which was adequate. They probably could've stood another five minutes or so, as they came out a bit on the pale side.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix shortening, sugar and egg together. Sift dry ingredients together and add alternately with pineapple and raisins to the first mixture.

Bake in 400 oven for 8 to 10 minutes.

Editor's Notes: These will flatten out considerably, so you should use a teaspoon rather than a tablespoon and leave plenty of room on the cookie sheet. They're quite soft, so you don't want them too big or they'll fall apart when you try to pick them up.

Notes for Vegetarians: Make sure the can actually says vegetable. Plenty of shortenings use meat fats.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Stir into creamed mixture alternately with 1/2 cup milk. Stir in 1 cup nuts chopped, 1 cup raisins, and 1 cup dates cut up.

Spread in greased shallow pan 8 X 12 and bake in moderate oven 350 degrees, 25 to 30 minutes. If desired, spread with lemon icing made by gradually beating 1/2 cup confectioners' sugar with 1 egg white stiffly beaten, add a dash of salt and 1/2 teaspoon lemon extract. Cool and cut into bars. Makes 48 bars.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat whites and yolks of eggs separately; then combine beaten whites and yolks and beat together. Fold in sugar. Sift together dry ingredients and add, beating simultaneously. Bake in 350 degree oven for approximately 30 minutes. Makes two layers.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Prune juice to make 1 cup. No matter how this is mixed together it turns out well. Bake 1 hour at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Let cup-up dates stand in water 20 minutes. Nut meats may be added. Makes 2 loaves. Bake in moderate oven 50 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 cup shortening
1 1/4 cup sugar
Add 2 eggs

Mix:

1 cup pumpkin, cooked and mashed
3/4 milk

Sift together:

2 1/4 cup cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon soda

Mix wets and dries alternately. Add 1/2 cup chopped nuts. A maple frosting is recommended.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

(Brown sugar and nut meats may be used in stead of cracker crumbs.)

Sift flour once, measure, add baking powder and salt, and sift again. Add sugar gradually to eggs, then add shortening. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Spread top with melted butter. Sprinkle with mixture of crumbs, sugar, and cinnamon. Bake in greased pan 8 X 8 X 2 inches, in hot oven (400 degrees) 45 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, sugar, bakking powder, and salt together. Beat egg, add milk and shortening. Stir into dry ingredients, mixing only enough to moisten them. Pour into greased pan and place sliced apples or any fruit and mixture of cinnamon and sugar on top, and bake in 375 degree oven for 1/2 hour or until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, baking powder, salt. Beat egg, add milk, syrup, and stir into dry ingredients. Add brown sugar. Beat until well mixed. Add nut meats. Pour into buttered pan, and let pan stand in warm water for 20 minutes. Bake in slow oven 275 to 300 degrees for about 50 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Boil above together 5 minutes. Cool, stir in 1 teaspoon soda and let stand.

2 cups sugar
1 cup shortening
1 teaspoon vanilla
3 eggs, well beaten
4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 cup nuts

Add above mixture to cooked and cooled raisins. Bake in 375 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter. Add sugar and beaten egg. Add flour sifted with salt and soda. Add vanilla. For variety add 1 square of chocolate, grated, and 1/2 cup nut meats. Shape in roll, wrap in waxed paper, and store in refrigerator for several hours. Slice and bake 8 minutes in hot oven at 400 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat 1/3 cup egg yolks (about four) until very light with 1/2 cup sugar. Add to them 1 cup boiling water. Mix lightly. Add 2 teaspoons grated lemon rind. Fold in egg white mixture.

Place in large ungreased tube pan. Bake at 325 degrees for 30 minutes and 350 degrees for 30 minutes. Invert to cool. Serves 12.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix dough and spread smooth on pan.

Filling:

Cut pitted dates 1/2 cup or more, add enough water to make a paste and spread on dough. Sprinkle 1/2 cup nuts over dates, top with 1 egg white beaten stiff and 1/2 cup brown sugar folded in. Bake about 25 minutes in a moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Use all of the butter to grease a baking dish. Put half of the corn in the baking dish, cover with half of the green pepper cut fine, and the crumbs of about half the crackers, salt, and pepper.

Make another layer of remaining corn, green pepper, the rest of the cracker crumbs, salt, and pepper. Beat the two eggs and add milk, pour over corn and crumbs. Bake in moderate oven 350 degrees, 45 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter until soft. Add sugar, and beat until very creamy. Add the rest of the ingredients and mix thoroughly. Line a loaf pan with buttered paper and fill two-thirds full. Bake 1 1/2 hours.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar. Add eggs one at a time. Add flour.

Spread very thin in a shallow layer cake pan. Bake about 10 minutes until the edges are a light brown.

Cut the four rounded sides 2 inches at the widest. Cut the center into four 2-inch strips. While still warm, put pieces over rolling pin.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1) Melt and mix your fats

Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth shortening is dependent on the mixture solidifying as quickly as possible after it's mixed. This smoothness depends on the fats solidifying before they get a chance to separate. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the canola oil.

2) Transfer the Vegan Shortening to a mold and freeze

Process for 1 minute, scraping down the sides halfway through the duration. Pour the mixture into a mold such as an ice cube tray and place it in the freezer to solidify. An ice cube mold works well. The vegan shortening should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 3 months or wrapped in plastic wrap in the freezer for up to 2 years. This recipe makes 1 cup, 215 grams, or the equivalent of 2 sticks Vegan Shortening.

Note: Using unrefined coconut oil will result in your shortening imparting a coconut odor and flavor to your baked goods.

Reference: VeganBaking.Net

Cookies mix better with electric beater. For into size and shape of a prune. Place half a pecan nut meat in center of cookie. Bake in a slow oven, 325 degrees, and dust with powdered sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat butter until creamy. Add confectioners' sugar. Stir in the cake flour, walnuts, vanilla, and water, and blend well. Chill for one hour, or longer, until firm enough to shape with fingers. Form into small date-shaped pieces. Bake about 12 minutes at 400 degrees. Roll in sifted confectioners' sugar as soon as removed from oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream sugar and shortening. Add egg and molasses. Beat well. Add milk and blend. Mix dry ingredients and add to batter. Last, add soda dissolved in 2 tablespoons warm water. Drop by spoonsful on greased baking sheet. Bake 15 minutes in a hot oven.

Editor's Notes: I baked these at 350 degrees, in a preheated oven, for the prescribed 15 minutes, which seemed to work fine. I substituted "walnut butter", from Fastachi, for the chopped nut meats. As I recall, I bought it on Amazon, but you could also go directly to the Fastachi web site if you prefer.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Knead in flour to make a soft dough, 1/4 of mixture at a time. Roll thick without chilling. Bake 12-15 minutes in 375 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Place all in an electric blender. You also can use a food processor in place of a blender to achieve the same results.

Blend the mixture on a medium speed until it becomes creamy. Make sure that everything is well incorporated and there are no remaining lumps from the cottage cheese.

Pour the mixture into a glass jar or bowl, cover with an airtight lid and store in the refrigerator until needed. Use the sour cream within two weeks after making it.

If using the sour cream for a dessert, add 1 tsp. of lemon extract (in addition to the lemon juice) to bring out a stronger lemon flavor.

Reference: eHow

Pour the ingredients into a sterilized jar; seal; and shake to combine.

Let the mixture sit at room temperature for 24 hours to allow the sour cream to develop.

Stir. Then, store your sour cream in the refrigerator.

The lactic acid bacteria in the buttermilk (or sour cream) ferments the cream, causing it to sour and thicken.

Reference: About.com

Season with nutmeg.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Let boil very slowly; cook until it thickens.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given and bake in layer tins in oven 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add 1 tablespoon of vinegar or lemon juice for each cup of milk in the recipe. Stir. The milk will curdle in a few minutes.

Reference: eHow

Mix as for any cake. 350 degrees, 30 to 40 minutes.

Frosting:

Beat 3 egg whites to a stiff froth. Add 1 cup light brown sugar. Spread on cake while hot. Brown in oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake nearly an hour at 375 degrees. Frost with egg white and confectioners sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 teaspoon salt
1 teaspoon each clove, cinnamon and mace or nutmeg
1 teaspoon soda

1 teaspoon vanilla, if desired

Mixing milk, sugar and raisins the day before improves flavor.

Sprinkle before baking with granulated sugar or after while still hot, with powdered sugar.

Bake in moderate oven. Must rise well before browning.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream sugar and shortening. Add remaining ingredients and mix well. Pour into greased tin, and cut into squares when done. Bake at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift together three times or in triple flour sifter, baking powder salt and spice. cream the shortening, sugar and eggs. Beat until light and fluffy. Add molasses, mix thoroughly. Add flour mixture alternately with milk, beeat smooth after each addition. Bake in 2 greased layer pans at 350 degrees for 25-30 minutes.

Raisin Nut Frosting:

The frosting is a regular boiled icing plus 1/2 cup raisins and 1/2 cup nuts or all raisins if you prefer.

Boil 1 cup sugar and 1/2 cup water until it spins a thread when dropped from a spoon. Pour slowly over egg whites left from cake which have been beaten stiff with a dash of cream of tartar. When nearly cool, fold in ground up raisins and chopped nuts and spread between and over layers.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix as usual. Drop by spoonsful on cookie sheet. Bake at 400 degrees. Makes about 3 1/2 dozen good-sized cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat yolks and water 7 minutes. Add sugar and continue beating 5 minutes. Sift flour with baking powder and salt 3 times. Fold in flour mixture and extract. Lastly fold in stiffly beaten egg whites. This fills a large angel cak tin. Begin baking at 325 degrees, then increase slowly to 375 degrees. Bake 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat egg yolks with water until light. Add sugar and flavoring and beat 7 minutes. Sift together flour, salt and baking powder and add to first mixture. Fold in beaten egg whites and bake in ungreased angel food tube pan for about 45 minutes in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add salt to egg whites. Beat till stiff, not dry. Add sugar gradually and flavoring. Beat egg yolks until thick. Add vinegar. Fold egg yolks into white. fold in flour. Bake in tube pan 1 hour at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Put egg yolks in quart cup with the cold water. Beat until it is full. Add sugar and beat 7 minutes. Sift baking powder and flour together and add flavor. Fold in well-beaten whites.

Bake 1 hour in ungreased angel cake tin.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend shortening, salt, rind, and nutmeg. Add sugar gradually and cream well. Add eggs singly, beating well after each addition. Add milk and mix well. Sift flour with baking powder and soda. Add to creamed mixture blending well. Drop from teaspoon on greased baking sheets. Let stand a few minutes and then flatten by stamping with a tumbler covered with a damp cloth. Sprinkle with sugar. Bake in moderate oven (375 degrees), about 10 minutes. Makes 3 1/2 dozen.

Editor's Notes: I didn't bother with flattening them, and they came out fine in case you decide you want to skip that step.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream sugar and butter. Add whole eggs, one at a time. Sift baking powder with flour. Add cream, then flour, and baking powder mixture. Beat until smooth. Add vanilla and nutmeg. Place in refrigerator for 30 minutes until dough is stiff. Flour board lightly, lift out small amount of cookie dough at a time. Pat to desired thickness with hand. Cut, put on well greased cookie sheet. Bake about 12 minutes in oven preheated to 350 degrees. Sugar can be sprinkled on top of cookie dough if desired.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift the dry ingredients. Cream the sugar and butter and add to the dry ingredients. Add the egg, beaten, milk, raisins and nut meats. Turn into a loaf cake pan, let stand 10 minutes, then bake in a slow oven, 350 degrees, 30 minutes. Cut in thin slices.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

6 egg whites, 1/2 teaspoon cream of tartar, 1/2 teaspoon of salt beaten together until very stiff. Add 3/4 cup sugar and 1/2 cup cake flour which has been sifted 4 times. Add 1/2 teaspoon vanilla. Pour this mixture into angel cake pan.

Yellow Mixture:

6 egg yolks, 3/4 cup sugar, 1/2 teaspoon salt. beat this mixture for 3 minutes. Add 3/4 cup flour and 1 level teaspoon baking powder which has been sifted 4 times. Add 1/8 cup boiling water. Add either vanilla or lemon flavoring to this mixture.

Place yellow mixture by spoonfuls over the white mixture in pan. Bake at 350 degrees for 50 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix together: 1 cup sugar and 1 egg.

Then add 1 cup sour milk and the flour mixture, then the shortening and cocoa, then 1 teaspoon vanilla. Bake in tin, 10 1/2 inches by 7 or in layers.

Fudge Frosting:

1 3/4 cups sugar
1/2 cup milk
2 tablespoons cocoa
1/2 tablespoon butter

Boil until it forms a soft ball dropped in cold water, add vanilla, cool and stir until creamy. If this gets hard too quickly add a little cream or mashmallow fluff.)

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening with sugar and salt. Drop in eggs whole, one at a time. Mix flour with baking powder, and add. Beat together until soft and thick. Add vanilla, almonds, and peel.

Dop 1/3 mixture on waxed paper, floured. Roll toward sides until roll is formed. Make 3 large loaves or 5 small. Grease cookie tin. Lay out rolls. Bake at 375 degrees, about 30 minutes. Cool.

Slice. Toast pieces about 10 minutes in oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend sugars, shortening, eggs, vanilla, and salt. Add flour and oatmeal, and mix. Spread into 11 X 7 baking pan and bake at 350 degrees for 55 minutes. Or spread in a regular cookie sheet and bake 30 minutes. When done melt 2 packages chocolate bits and spread over. Then over 1/2 sprinkle nut meats and over the other 1/2 the shredded coconut.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar, add egg, flour and spices. Dissolve soda until it foams, then add to above mixture. Bake 40 minutes at 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift 1 1/4 cups sugar gradually into above mixture and beat 7 minutes.

Fold in very lightly 1 1/2 cups sifted and measured cake flour with 1/4 teaspoon salt. Add 1 teaspoon vanilla. Beat egg whites stiff but not dry and add to mixture.

Bake in ungreased tube pan 40 minutes. Do not open oven door while baking. Temperature 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening, sugar and eggs. Add flour, salt, and baking powder. Add milk and spices, and then vanilla. Bake at 350 degrees for 25 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 beaten egg
3/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon flour
1/4 cup coconut
1/8 teaspoon baking powder
1/2 cup chopped nuts
1/2 teaspoon vanilla

Mix and pour over the cooled shell. Bake 15-20 minutes at 350 degrees.

Frosting:

1 tablespoon butter

3/4 cup confectioner's sugar
1 tablespoon warm orange juice
1/2 teaspoon lemon juice

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup flour
1/4 cup white sugar
1/2 cup butter

Rub together with hands, spread in pan, and bake a little.

Topping:

2 eggs
2 tablespoons flour
1/4 cup brown sugar
1 cup walnuts
1 cup coconut
1/2 teaspoon baking powder
1 teaspoon vanilla

Beat eggs and add other ingredients, mixing well. Spread on the shell and bake 30 minutes at 300 degrees.

Editor's Notes: I didn't rub anything together with my hands. I cut up the stick in the bowl with a spoon and then used a pastry cutter until I got it well mixed. For the shell, I preheated the oven to 325 degrees and baked it for about ten minutes, which seemed adequate. And, as usual, I have no idea why these would be "western" in case you were wondering.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add butter and half of the water and milk and beat 2 minutes. Add egg whites and flavoring and beat 2 minutes. Put in 2 greased and floured 9-inch tins or it will make 36 small cup cakes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sugar
1/2 teaspoon soda
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon vanilla

Bake in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Dredge fruit with flour, cream, butter and sugar, flour and milk. Fold in egg whites last. Bake in slow oven. Makes two loaf cakes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix dry ingredients and add liquid. Add chopped nuts last. Bake 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs