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Clark Gable: Hunters’ Breakfast

Clark Gable

Clark Gable: Hunters’ Breakfast

Clark Gable was born in Cadiz, Ohio on February 1st. His parents were William H. and Adeline H. Gable, non-professional. Married to Carole Lombard, professional.

Clark Gable appeared on the stage in The Copperhead, Lady Frederick and Madam X. He was the winner of the Academy award as best actor of 1934 for his performance in It Happened One Night“.

Clark Gable’s many successes in the movie world are unparalleled. If interested, you can read his complete bio on IMDB.

Now we get to take a peak into his homestead and personal life with his contribution of a Hunters’ Breakfast

Clark Gable’s Hunters’ Breakfast

Every hunter should know how to prepare and cook his own birds and game. It’s the finishing touch to a day spent in the open, when you return home with an appetite as sharp as a razor. My specialty is doves. Here’s a recipe that is simple and sure fire, if you just follow the instructions. Of course, the first thing to do is to get your limit of doves. Sometimes it’s easier said than done, I Know.” – Clark Gable

First, pick the doves dry, put in boiling water and cook until tender. (Be careful; however, that the meat is firm and not cooked until it falls off the bones). While the doves are on the fire, prepare the sauce and cook the macaroni. The sauce goes like this:

Melt butter in a double boiler, stir in flour mixed with prepared mustard, add milk, stirring constantly, until the sauce is thickened to the right consistency. Toss in some chopped mushrooms and sliced hard boiled eggs.

Cook macaroni in boiling water until tender – drain in colander, pour cold water over macaroni until all the starcch is removed. Place doves on a heated platter and surround with the cooked macaroni. Pour white sauce over birds. Don’t get too much on the macaroni. It makes it soggy. Garnish with sprigs of parsley and pimento, if you feel ritzy. Serve with toasted, well-buttered French bread.

“I’ll have another helping, thanks.”

Hunters’ Breakfast Ingredients

  • 12 doves
  • 3 tablespoons butter
  • 1 teaspoon mustard
  • 1/4 teaspoon pepper
  • 1/3 cup mushrooms
  • 1 pound shell macaroni
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 3 hard-boiled eggs
  • Milk

Clark Gable Signature
Note: This recipe was a contribution from Clark Gable to a cookbook; however, the page was torn out and in a folder, so I’m afraid I don’t have the name of the cookbook. Feel free to let me know if you know! Thank you.

Clark Gable Movies Available on Mayda Mart

Thank you for visiting Mayda Mart.

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Gary Cooper Recipe: Buttermilk Griddle Cakes

Gary Cooper Recipe

Gary Cooper Recipe: Buttermilk Griddle Cakes

A Gary Cooper recipe; or, that is, one of his favorites from his mom.

Mr. Gary Cooper borrowed this recipe from his mother, Mrs. Charles Henry Cooper. These griddle cakes were a feature of the Cooper ranch in Montana.

Buttermilk Griddle Cakes Recipe

Griddle cakes made from buttermilk have an unusually good flavor and are more tender than those made with plain water or milk.

  • 1 cup buttermilk
  • 1/2 cup sweet cream
  • 1 egg, well beaten
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon melted butter
  • 2 tablespoons granulated cornmeal
  • 2 cups flour

Mix ingredients together in order given. Drop by tablespoonfuls onto a greased, hot griddle. Cook on one side and when puffed, full of bubbles and well cooked on edges, turn and cook on other side.

Serve with butter and maple syrup.

Gary Cooper and His Mother

Gary Cooper Recipe from Mom

A Bit About Gary Cooper

Dad was a true Westerner, and I take after him“, Gary Cooper told people. Dad was Charles Henry Cooper, who left his native England at 19, became a lawyer and later a Montana State Supreme Court justice. In 1906, when Gary was 5, his dad bought a 600-acre ranch that had originally been a land grant to the builders of the railroad through that part of Montana. In 1910, Gary’s mother, who had been ill, was advised to take a long sea voyage by her doctor. She went to England and stayed there until the United States entered World War I. Gary and his older brother Arthur stayed with their mother and went to school in England for seven years. Too young to go to war, Gary spent the war years working on his father’s ranch. “Getting up at 5 o’clock in the morning in the dead of winter to feed 450 head of cattle and shoveling manure at 40 below ain’t romantic“, said the man who would take the Western to the top of its genre in High Noon (1952).

I think the most surprising trivia fact about Gary Cooper is the following:

In the early 1930s his doctor told him he had been working too hard. Cooper went to Europe and stayed a lot longer than planned. When he returned, he was told there was now a “new” Gary Cooper–an unknown actor needed a better name for films, so the studio had reversed Gary Cooper’s initials and created a name that sounded similar: Cary Grant.

Source: Gary Cooper Bio on IMDB

Gary Cooper Movies on Mayda Mart

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Katherine Hepburn Brownie Recipe

Katherine Hepburn

It’s fun to know a celebrity actually enjoyed a bit of baking! Following is a Katherine Hepburn brownie recipe as published in Ladies Home Journal in the year 1975.

These are rich and decadent, so a small square goes a long way in satisfaction and flavor!

Katherine Hepburn Brownies: The Recipe

First, melt two squares of unsweetened chocolate and 1/4 pound sweet butter (1 stick) in a heavy saucepan. Remove from heat and stir in 1-cup of sugar. Add 2 eggs along with 1/2-teaspoon real vanilla and beat like mad.

Stir in 1/4-cup flour, 1/4-teaspoon salt and a cup of chopped walnuts – not smashed up, you know, but just chopped into fairly good sized pieces.

Now mix all that up. Then you butter a square tin (8 x 8 inches) and dump the whole thing quickly into the pan. Stuff this pan into a pre-heated 325-degree oven for 40 minutes. After that, take out the pan and let it cool for awhile. Then cut into 1-1/2-inch squares and dive right in.

Food Editor’s Note: We tested this recipe in our Ladies Home Journal test kitchens, and it received accolades all around. Since you use only 1/4 cup flour (rather than the 1/2 or 3/4 cup ordinarily called for), the brownies have a wonderful pudding-like texture. In fact, if they are cut warm, you could almost eat them with a fork (which is no drawback, we assure you).

About Katherine Hepburn

Katherine Hepburn was an incredibly unique woman who forged her own path and her own destiny. Stories leaked out that she was haughty off-screen, but what it really amounted to, was that she refused to play the Hollywood game. She didn’t care to pose for pictures or gave interviews. She enjoyed wearing slacks and no make-up, being somewhat of a Tomboy. Hepburn’s story is interesting and rewarding – she always remained true to herself, not Hollywood.

To read more about her, check out her complete bio on IMDB.

Katherine Hepburn Movies on Mayda Mart

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Cary Grant Barbecue Chicken Recipe

Cary Grant Barbecue Chicken Recipe

Cary Grant Barbecue Chicken Recipe! An incredibly popular actor with an equally incredible background and amazing talent shared one of his favorite recipes.

“Now go to it, friends, and don’t blame me if it is not to your liking. For after all, the recipe is not mine. It is the national prize winner of the year and I happen to like it.” – Cary Grant

Cary Grant Barbecue Chicken Ingredients

  • 3 1-1/2 pound chickens
  • 1 cup tomato ketchup
  • 1/2 cup Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup A-1 sauce
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1 chopped onion
  • 1 clove garlic (chopped)

Instructions

Cut the chickens into serving pieces and brown in fat, using no flour. Salt and pepper to taste while cooking.

Then, combine one cup tomato ketchup, one-half cup Worcestershire sauce, one-half cup water, one-fourth cup A-1 sauce, one-fourth cup sugar, one-fourth cup cider vinegar, one chopped onion and one clove garlic chopped very fine.

After the chickens have been browned, place in a roaster, pour this sauce over them, cover and bake in a moderate oven (300 degrees) until tender. If the sauce needs thickening, add a little corn starch mixed with cold water and cook until starch is thoroughly done.

Photo of the original printing of this recipe with Cary Grant’s signature. Click to enlarge.

Cary Grant Barbecue Chicken Recipe

Did you know?

At the age of 15, Cary Grant ran away from home and joined Bog Penders acrobats, known in England as the “knockabout Comedians”.

Cary Grant Movies

I’ve gathered many of Cary Grant’s movies that are now in the public domain and offer them on DVD – and I’m always seeking out more. He was such fun to watch, no matter what type of role he played! Following is a list of what is currently available in my shop.

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Making Hires Root Beer Homemade

Hires Root Beer Intro

Making Hires Root Beer Homemade

This is the original recipe for making Hires Root Beer. This recipe dates back to a brochure put out in the year 1891. Very vintage, very good! The typed recipe is slightly adapted, but you can download the original below in a PDF file, if you like.

Recipe Directions for Making Hires Root Beer

  1. Take contents of bottle (Root Beer Extract).
  2. 4 pounds of sugar (granulated is preferable).
  3. 5 gallons of pure fresh water (lukewarm is preferable).
  4. Half pint of good fresh yeast, or half cake of fresh compressed yeast.
  5. When made in cool weather, double the quantity of yeast should be used.

The Way to do It

Dissolve the sugar thoroughly in the water, then add the Root Beer Extract and the yeast. (If cake yeast be used, it should first be dissolved in a little cold water, then it will mix more readily with the beer.) Stir until thoroughly mixed, and bottle in strong bottles or jugs at once, corking and tying the corks securely. Then be sure and set in a warm place for several hours, so that it can become effervescent. (If set in a cool place when first made the yeast becomes chilled and cannot work).

It will be ready to drink after being bottled in ten or twelve hours, but will open more effervescently if allowed to stand for three or four days. After the Beer has become effervescent, it should then be set in a cool place of even temperature. Before opening the bottle place it on ice, or in a cold place, for a short time, when it will be sparkling and delicious.

To make the Hires Root Beer more cheaply, molasses or common sugar may be used to sweeten it.

A very pleasant drink may be made for immediate use by adding two teaspoonfuls of the Extract to a quart of water, sweetening with granulated sugar to suit the taste, then beat half the white of an egg and mix together.

Note. Occasionally parties write us that they have tried to make the Root Beer, and while it is very good, it does not effervesce, or pop, when it is opened.

Now, when a case of this kind happens, we know that there is something wrong in the making of it. Either the yeast was not good, or else the Beer, when made, was placed in the cellar, or in a cool place, where it became shilled and could not ferment.

A woman in making bread is always very careful that the dough does not become chilled, so sets it in a warm place to insure its rising and becoming light. So it is with our Root Beer, warmth is essential to life. If this simple fact is borne in mind no one will ever fail in making our Root Beer to have it delicious and sparkling.

When we say, “fresh compressed yeast,” we mean the small square cake yeast that is sold fresh every day in most of the prominent towns of the United States at two cents a cake. When only the dry cake yeast can be had, a whole cake should be used. In fact, our experience has been that very little of the dry cake yeast sold is good for anything; we therefore prefer to use good fresh baker’s yeast, or fresh compressed yeast.

If these simple hints are carefully borne in mind the Hires Root Beer is very little trouble to make successfully.

When we say “yeast”, we do not mean baking powder.

THE CHARLES E. HIRES CO.,
SOLE MANUFACTURERS, PHILADELPHIA, PA

Cooking and Baking with Root Beer Root Beer Recipes Cookbook

Once you’ve made a batch of homemade Hires Root Beer, discover many tasty ways to use it in your cooking and baking with our Root Beer Recipes eBook!

Click the image below to download a copy of the page that contained the original publication of “Making Hires Root Beer”.

Hires Root Beer

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Favorite Fruit Desserts

Favorite Fruit Desserts

Favorite Fruit Desserts

Make these favorite fruit desserts with cherry, apple, blueberry, peach, apricot, strawberry or pineapple pie filling. These are great desserts for winter! Quick, easy and so delicious! Start off with the basic pie crust recipe. Yes, there’s lard – but this is vintage and frankly, that’s how past cooks make the best pie crusts ever.

In fact, did you know that 1 piece of apple pie (average size) supplies 24 percent more food energy and 36 percent less fat than an average serving of roast beef? And that’s made using lard in the crust. Do if it doesn’t “gross you out”, don’t shy away from lard.

Basic Pastry

A pastry recipe suitable for any pie!

Ingredients
1-3/4 cup sifted pastry flour
1 teaspoon salt
1/2 cup lard
1/2 cup hydrogenated fat (Crisco)
Ice water – about 1/3 cup

Directions
Sift flour with salt. Cut in lard until mixture is the consistency of corn meal. The lard must be cold and firm and cut, rather than rubbed in. Next, cut in the remaining fat having particles the size of large peas. Moisten the dough with water, stirring as little as possible. Form into ball and chill before rolling shells.

In a hurry? Use any of the fine quality prepared pie crust mixes or frozen crusts available at your grocer.

Deep Dish Pie

1 can pie filling of choice
1/4 teaspoon nutmeg
2 tablespoons butter
Pastry for one crust pie

Directions
Pour pie filling in greased baking dish 10 x 6 x 2-inches. Sprinkle nutmeg on, and dot with butter. Roll pastry large enough to allow a 1/2-inch over hanging edge all around. Cut small slits in center to let steam escape. Lay pastry loosely over mix; fold over hanging edge over rim of the dish. Press the edges down firmly with tines of a floured fork. Brush top with milk. Bake in hot oven, preheated to 425-degrees for 40 minutes. Serves 6.

Upside Down Cake

Ingredients
2/3 cup butter
1-1/2 cup sugar
2-1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, well beaten
2/3 cup milk
1 teaspoon vanilla

Directions
Pour pie filling into a heavy skillet. Sift flour, baking powder and salt together. Cream butter with sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts. Beat well after each addition. Add vanilla and pour batter over mixture in skillet. Bake in moderate 350-degree oven for 1 hour. Remove from oven, cool slightly and turn onto large platter.

Cobbler

1 can pie filling of choice
1 teaspoon cinnamon
2 tablespoons butter
1 cup biscuit mix (Bisquick)
1/3 cup coffee cream or evaporated milk

Directions
Place pie filling in 1-1/2 quart casserole. Dot with butter. Sprinkle with cinnamon. Add cream to biscuit mix. Drop dough by spoonfuls over pie filling. Bake about 20 minutes in moderately hot oven, 400 degrees. Serves 5 to 7.

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Pie Sliced Apples – Good Eatin’ Desserts!

Pie Sliced Apples Dessert

Pie Sliced Apples – Desserts and Good Eats!

A sweet variety of recipes using pie sliced apples – desserts and treats including pies, pudding, squares, cobbler and even dumplings! Best of all, these are quick and convenient recipes to make. All you need do is make sure you have the ingredients on hand!

When a recipe calls for “pie sliced apples”, this is not the same as apple pie filling. Pie sliced apples are packed from the best cooking apples, fresh from the orchard and the peak of ripeness. The special vacuum process protects the full nature flavor and quality. Comstock is a highly dependable product.

Did you know?

Big pies, little pies, tarts and turnovers made with pie sliced apples (and pie fillings, too!) can be frozen, then stored in a home freezer for weeks and weeks. Have the convenience of making up pies and other treats ahead of time. Later, you can serve pie at a moment’s notice – what’s more, it will taste as good as the day you made it!

Pies and pastries can be prepared for frozen storage in two ways.

  1. Unbaked, then frozen and stored. Use within 2 months.
  2. Baked, then frozen and stored. Use within 4 months.

Your pies and other treats can be frozen either way – except lemon.

Homemade Pie Filling Desserts

Ginger Apple Squares Recipe

1 can pie sliced apples
1 package gingerbread mix
2 tablespoons sugar
1/4 teaspoon cinnamon
Dash of nutmeg
1 tablespoons melted butter (or margarine – your choice)

Prepare gingerbread mix according to directions on package; pour into greased and floured pan 9 x 9 x 2-inches in size. Arrange apple slices in rows on gingerbread batter. Combine sugar, cinnamon and nutmeg; sprinkle on apples. Bake in moderate oven, 350-degrees for 30 minutes. Cut into large squares. Serve warm with hard sauce or cold with whipped cream. Serves 9.

Apple Cobbler

1 can pie sliced apples
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon butter or margarine
1 tablespoon sugar
6 tablespoons cream
1 cup biscuit mix

Preheat oven to 450 degrees. Empty apples into saucepan. Stir in nutmeg, cinnamon and butter. Cook over moderate heat until mixture boils. Pour into a 1-quart casserole. Add sugar and cream to biscuit mix and blend. Drop by spoonfuls on hot apples. Bake 15 minutes. Serve with light cream. Serves 4.

Apple Betty

1 can pie-sliced apples
2 cups soft bread crumbs
2 tablespoons butter
1/8 teaspoon salt
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup orange juice
2 tablespoons lemon juice
Grated rind of one orange

Add melted butter to bread crumbs and place half the crumbs in bottom of baking dish. Mix the apples with all of the seasonings and place half of them over the crumbs. Repeat the layers, bake at 375-degrees, 30 to 40 minutes. Serve warm with cream. 6 to 8 servings.

Instant Apple Dessert

1 can pie-sliced apples
Lemon juice
4 cups crumbled corn flakes
2 tablespoons butter (or margarine)
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon

Sprinkle apple slices lightly with lemon juice. Place layer of corn flakes in well greased 2 quart size baking dish, then layer of sliced apples. Sprinkle with mixture of brown sugar and cinnamon, dot with butter or margarine. Repeat until apples and corn flakes are used. bake in moderate oven (375-degrees) 30 to 40 minutes. Serve plain, with cream or whipped cream. Serves 6.

Apple Dumplings

1 can pie-sliced apples
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons butter
Pastry for two-crust pie

Make pastry, roll out and cut into six 6-inch squares. Mix apples with seasonings and place in center of squares. Dot with butter. Bring corners together at the center, pinching pastry together to keep in the juices. Bake on a fine wire cake rack, placed on a baking sheet, to prevent juice burning on crust if it does escape. Serve with sugar and cream.

Apple Strudel

2 cans (5 cups) pie sliced apples
1/2 cup seedless raisins
1/2 cup chopped nuts
2-1/2 cups flour
1 cup brown sugar
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon cinnamon
Grated rind of 1 lemon
2 tablespoons shortening
3 tablespoons melted butter
1/2 cup warm water

Sift flour and salt together. Cut in the 2-tablespoons of shortening and add the eggs and water. Knead well, then beat dough against board until it blisters. Stand in a warm place under a cloth for 20 minutes. Cover table with white cloth and flour cloth. Put the dough on it, pull out with hands carefully until the thickness of paper. Spread with mixture made of sliced apples drained, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4-inches wide. Bake in a hot oven (450 degrees) for 10 minutes. Reduce heat to 400-degrees and continue baking for 20 minutes. Cool. Slice, serve with coffee.

Apple Crisp

1 can pie sliced apples
1-1/4 cup brown sugar
1/2 cup all purpose flour
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Juice from 1/2 lemon
1/4 cup water

Drain apple slices and place in greased 1-quart baking dish. Sprinkle apples with cinnamon, nutmeg and lemon juice, then pour in 1/4-cup water. Cream together flour, sugar and butter until mixture is crumbly. Spread over apples and bake 30 minutes at 350- degrees. Serve hot, topped with heavy cream, whipped cream or ice cream.

Homemade Applesauce

Old fashioned, homemade applesauce with all the wonderful flavor and character is quick and easy with pie sliced apples. Just empty 1 or 2 cans of cooking apples into a saucepan, cover and simmer until soft. Add sugar, cinnamon, nutmeg and lemon juice to taste. Mash with fork to desired consistency. Serve hot or chilled.

 

Following are several recipes using your favorite apple pie filling – they’re all quick and delicious!

Did you know?

One piece of apple pie (average size) supplies almost 5 percent more food energy and 54 percent less fat than a large hamburger?

Apple Date Crumble Pie

1 can apple pie filling
1 unbaked 9-inch pastry shell
1/2 package date-bar mix

Make unbaked 9-inch pastry shell with packaged pie crust mix or your own favorite recipe. Empty crumb mixture and date filling from date-bar mix package into separate medium-size bowls; add measured water to each, following label directions. Stir apple filling into date mixture, spoon into pastry shell. Top with crumb mixture in petal design or cover top completely. Bake in hot oven at 400 degrees for 30 minutes or until top is golden brown.

Golden Apple Pudding

1 can apple pie filling
1 package vanilla flavor tapioca pudding mix
1 cup apricot nectar
1 tablespoon lemon juice

Blend tapioca-pudding mix with apricot nectar, lemon juice and apple filling. Cook over medium heat, stirring gently until mixture boils. Cover and simmer over low heat, stirring often for 10 minutes. Serve warm or cold with nutmeg, if desired. Serves 4 to 6.

Apple Date Pie with Cheese Crust

1 can apple pie filling
6 dates, pitted and sliced
Juice and grated rind of 1/2 lemon
Cheese pastry

Cheese Pastry: Substitute 2 tablespoons snappy cheese, softened at room temperature for 2 tablespoons of shortening in your favorite pastry recipe. Mix apple filling, dates, lemon juice and rind. Fill pie shell. Cover with top crust, bake in moderate oven (375 degrees), 45 minutes or until crust is nicely brown.

Individual Deep Dish Apple Pie

1 can apple pie filling
1 tablespoon butter
1/3 cup medium cream
Pastry for top crust on 6 individual baking dishes

Divide apple pie filling into six individual baking dishes. Dot with butter and cover with pastry dough cut into rounds to fit dishes. Press edges firmly to seal pies. Cut decorative openings. Bake 30 minutes at 425-degrees. About 5 minutes before removing from oven, put a tablespoon of cream into pies through decorative openings.

Apple Duff

1 can apple pie filling
2 egg whites
Dash of salt
1/4 teaspoon cream of tartar
2 egg yolks
6 tablespoons sugar
6 tablespoons sifted flour
1/4 teaspoon vanilla
1/4 teaspoon almond extract

Pour apple filling into a 9 x 9 x 2-inch baking pan. Beat egg whites, salt and cream of tartar together until stiff. Beat egg yolks until thick and light colored. Beat in sugar. Fold into egg white mixture. Fold in flour and flavoring. Carefully pour over apple mix. Bake in moderate oven (350 degrees), 40 to 45 minutes or until cake topping is done. Serve warm or cold with cream, if desired. Makes 6 to 8 servings.

See also: Nine Quick Pie Filling Treats and/or a great collection of apple recipes over at Belly Bytes. Visit their Apple Recipe Collection!

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10 Ways to Serve Peaches

10 Ways to Serve Peaches

10 ways to serve peaches! All are delicious, some may be more preferable than others but whatever way you slice and dice, peaches make a great dessert.

 

10 Ways to Serve Peaches

01. Victorian Rose Salad

Form a rose on each bed of lettuce by over-lapping slices of sliced peaches (canned or fresh). Fill the center with whipped cream mayonnaise and garnish with three cherries pitted and filled with pecans.

02. Vanilla Fruit Sauce

1/2 cup sugar
1 tablespoon cornstarch
1 cup syrup drained from can of peaches
2 tablespoons butter
1 teaspoon vanilla

Mix sugar and cornstarch and stir into Peach syrup. Boil for five minutes, stirring constantly. Remove from fire and add butter and flavoring. Makes 1 cup.

03. Peach Jelly

2 cups peach syrup (saved from canned peaches)
1 lemon
3 cups sugar
1 cup liquid pectin

Mix peach syrup, sugar and lemon juice. Bring to a boil. Stir constantly while adding liquid pectin and boil vigorously for one minute. Skim and pour into sterilized glasses. Cover with melted paraffin. Makes four glasses.

04. Peach Salad Selma

For each portion place a peach half on lettuce and fill with mayonnaise blended with cream cheese. Garnish with blanched almonds and half a Maraschino cherry. Serve with ripe olives.

Peach Salad Selma
Peach Salad Selma

05. Peach Tapioca Cream

1 2-1/2 can peaches
1 cup evaporated milk diluted with 1 cup water
1-1/2 tablespoons tapioca
2 eggs, beaten separately
2-1/2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla

Drain peaches from their syrup and place a fruit half in each serving dish. Heat diluted milk in a double boiler and add tapioca. Cook for twenty minutes, or until the tapioca is transparent. Stir into the well-beaten egg yolks, return to double boiler and cook ten or fifteen minutes longer. Remove from fire, fold in stiffly beaten egg whites and flavor. Pour over peach halves, chill and serve with vanilla fruit sauce. Serves six to seven.

06. Peach Cobbler

4 tablespoons sugar
1 tablespoon cornstarch
1 No. 2-1/2 can sliced peaches
Nutmeg
Baking powder biscuit crust

Mix the sugar and cornstarch together thoroughly and add to the sliced peaches. Turn into a buttered baking dish, sprinkle with nutmeg and cover with baking powder biscuit dough. Bake in a hot oven until crust is browned and serve cold with sauce. Serves six.

07. Jellied Peach Salad

1 package orange flavored gelatin
1 cup boiling water
1 cup peach juice
1 No. 2-1/2 can sliced peaches
1 package cream cheese
1/4 cup ground nuts

Dissolve the gelatin in the boiling water and add the juice drained from the peaches. Rinse large muffin tins with cold water and line with sliced peaches. Pour the gelatin over the fruit and when it begins to thicken, drop a nut covered cheese ball in the center of each mold. Chill and serve inverted on lettuce. Garnish with mayonnaise. Servings ten.

08. Golden Peach Salad

1 No. 2-1/2 can peaches
8 stoned dates
8 small bananas
1 head lettuce
French dressing
Chopped parsley

Drain the juice from the peach halves and arrange on lettuce. Fill each half with a stoned date. Cut the bananas lengthwise in quarters and make a criss-cross of four banana strips around each peach. Garnish with chopped parsley and serve with French dressing. Servings eight.

09. Peach Conde

2 cups streamed or boiled rice
1/2 teaspoon vanilla
3 tablespoons sugar
1 cup peach juice
1 No. 2-1/2 can peaches
Raspberry jam

While the rice is hot, add the vanilla, sugar and peach juice. Pour int a casserole and cover the top with peaches, cut side up. Keep in the oven long enough to heat the fruit thoroughly. Before serving, fill the peaches with raspberry jam. Serves six.

Peach Conde
Peach Conde

10. Peach Upside Down Cake

4 tablespoons butter
1/2 cup brown sugar
1/2 cup walnut meats
1 No. 2-1/2 can peaches
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla
4 tablespoons milk with enough water to make 1/3 cup liquid

Butter a deep cake pan generously and line with brown sugar. Sprinkle with walnut meats and arrange the drained peach halves over the bottom of the pan. Sift the dry ingredients. Cream the shortening and the sugar and add the well-beaten eggs and the flavoring. Add the diluted milk and dry ingredients alternatively, blend well and turn into pan. Bake from 45 to 60 minutes in a moderate ove (350 degrees) and serve warm. Serves ten.

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Strawberry Filling Sweets

Strawberry Filling Sweets Thumbnail

Strawberry Filling Sweets

Strawberry season is in full swing but time is short! Try out these strawberry filling sweets from Comstock in the 1950s. Each recipe uses strawberry pie filling for a quick strawberry treat.

Strawberry Filling Sweets

 

Strawberry Turnovers

1 can strawberry pie filling
Pastry for one crust pie

Heat oven to 450 degrees. Mix pastry and roll 1/8-inch thick. Cut into 4-inch squares. Place 1-tablespoon of strawberry filling in center of each. Dampen edges with water – then fold like a triangle. Press edges together with a fork. Prick top of each turnover with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 20 to 25 minutes.

Strawberry Sundaes

Strawberry Pie Filling
Vanilla Ice Cream

Spoon generous amounts of strawberry filling over individual servings of vanilla ice cream. Top with whipped cream and maraschino cherry. Serve with cookies or cake.

Strawberry Parfait

Alternate spoonfuls of instant vanilla pudding with strawberry filling in tall glasses. Serve chilled.

Strawberry Quickie

1 can strawberry pie filling
1 cup sugar
1 stick butter or margarine
1 cup milk
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Melt margarine in 9-inch baking dish. Pour in strawberry filling. In separate bowl, combine all dry ingredients. Stir in milk, beat until it forms a smooth creamy mixture. Pour over filling. Bake 30 minutes in preheated oven at 350 degrees, or until crust is a rich, golden brown.

Quick Strawberry Shortcake

Spoon generous amounts strawberry pie filling over big biscuits or slices of sponge cake. Top with whipped cream.

Strawberry Angel Torte

1 can strawberry pie filling
1 plain angel food cake

Cut the angel food cake horizontally into four slices. Spread a slice with strawberry filling, top with a slice of cake. Cover that slice with filling. Keep going until you have a 4-layer strawberry-filled cake. Spread remaining filling on top of cake and decorate with whipped cream.

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Farm Made Cocoa Recipes from Hershey’s

Cocoa Avatar

Farm Made Cocoa Recipes from Hershey’s

From Hershey’s “Made On The Farm“, a recipe booklet published in 1915, a host of delicious farm made cocoa recipes published for the public.

Farm Made Cocoa Recipes

Farm Made Cocoa Recipes in Text Form

Typed up and tidied-up by yours truly for easier reading, copying and pasting!  These are all in the public domain, so you are free to share as you please. There are nine Farm Made Cocoa Recipes in total and an optional bonus for you at the end. 🙂

If you do use some – or all – of the recipes and/or images, please save the image(s) to your own computer if you are posting them elsewhere. Also, a source referral is always much appreciated, although have no requirements for you to do so.

Cocoa SauceCocoa Sauce Farm Made Cocoa Recipes

Ingredients
2 ounces Hershey’s Cocoa
1 pint water
1 pound sugar
2 teaspoons vanilla

Directions
Make paste of cocoa with part of water. Add entire quantity of water and boil 3 to 5 minutes. Add entire quantity of sugar, dissolve thoroughly and remove from fire. When cold, add 2 teaspoonfuls of vanilla. Serve on puddings or ice cream.

Cocoa Cake

IngredientsCocoa Cake
1/4 cup butter
1 cup sugar
2 eggs
2-1/2 tablespoons Hershey’s Cocoa
1-1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sweet milk

Directions
Cream the butter and sugar gradually, then add eggs well beaten. Make past of cocoa by adding milk. Mix baking powder with flour and sift. Add salt and vanilla. Turn into a buttered and floured cake pan and bake in moderate oven for 45 minutes. Cover with ice cream frosting.

Cocoa Cream Pie

Ingredients:Cocoa Cream Pie
1/2 cup Hershey’s Cocoa
1-1/2 cup sugar
1/4 cup cornstarch
2 cups milk
3 eggs
1/4 teaspoon salt
2 teaspoons vanilla

Directions
Mix cocoa, cornstarch, yolks of eggs, salt and milk. Cook until thick. Stir constantly, add flavoring and pour into a baked pie crust. Cover with a meringue made by beating the whites of eggs until stuff and adding two tablespoons of brown sugar. Brown in oven.

Devil’s Food Cake

IngredientsDevils Food Cake
1 cup brown sugar
1/2 cup butter
1/2 cup sweet milk
Yolks of 3 eggs
2 cups flour
1 teaspoon soda
1/2 cup Hershey’s Cocoa
1 cup brown sugar
1/2 cup sweet milk
1 teaspoon vanilla

Directions
Boil the first six ingredients gently; cool. When cool mix the last four ingredients – cocoa, brown sugar, sweet milk and vanilla – into boiled mixture. Bake in slow oven (325 degrees) until toothpick inserted in center comes out clean. Baking time will depend on pan used. Go with 8-inch layers or a 9×13-inch baking pan and adjust accordingly.

Cocoa Fudge

IngredientsCocoa Fudge
4 ounces Hershey’s Cocoa
4 cups sugar
2 cups milk
Butter size of an egg

Directions
Place cocoa into sauce pan and rub into smooth paste by adding part of milk. Add 4 cups of sugar, piece of butter and all of milk except 1/2-cup. Place on fire and boil. Then add 1/2 cup of milk and cook until it forms a soft ball when dropped into cold water.

Take from fire, add vanilla and beat until it is just thick enough to pour into buttered tins. By adding 1/2 cup of milk last you will find fudge to be free from grain and to be nice and smooth. When cool, score into blocks 1-inch square and break.

Iced Cocoa

Ingredients and DirectionsIced Cocoa Beverage
Make a heavy syrup by mixing thoroughly 1-cup Hershey’s Cocoa and 2 cups sugar. Add enough water to make a paste, then stir this into 2-cups of boiling water and let it boil for 6 minutes. Remove from fire and add a pinch of salt. When cool put into glass jar and place in refrigerator. This enables you to serve instantly a cool, refreshing drink by using a tablespoon of syrup in a glass, a small quantity of cracked ice, and fill with milk, or one-half water can be used with good results. This is a very nourishing and healthful drink for children.

Cocoa Syrup for Ice Cream Sundaes

Ingredients and DirectionsCocoa Syrup for Ice Cream Sundaes
For 1 pint of syrup, use three heaping teaspoons of Hershey’s Cocoa and mix thoroughly after adding enough cold water to make a thick paste.

Add this to 1/2 pint of boiling water and boil for about 6 minutes, then stir in one and two-thirds cup of sugar. Remove from fire again boiling one minute. Add a pinch of salt. Keep in a cool place.

Cocoa Icing

IngredientsCocoa Icing
2 ounces Hershey’s Cocoa
Pound of confectioners’ sugar
Piece of butter size of a walnut
1 teaspoon vanilla
Boiling water

Directions
Place cocoa into saucepan. Add enough boiling water to make a paste. Add sugar, butter and vanilla. Rub into smooth paste and ice cake.

Hershey’s Cocoa for Hot Drink

Ingredients and Directions
For each cup use 1-teaspoon of Hershey’s Cocoa, 1 teaspoon of sugar and 1/2 cup of hot water. Mix cocoa and sugar. Add sufficient water to make a paste. Stir this into the water and let it boil for 4 minutes, then add the same quantity of hot milk as water used, and it is ready to serve. A pinch of salt added improves the flavor.

Shh! It’s a secret…BUT, if you click that image below, you can download a cleaned-up PDF file of all the above Farm Made Cocoa Recipes and images. On the house, no strings!

Hersheys Cocoa for Hot Drink

I hope you’ve enjoyed these Farm Made Cocoa Recipes as much as I have!