keeping the house

A few of Dolly's Favorite Recipes...

Dolly brings these cookies to her first Ladies Aid gathering to try to make a good impression... ¾ cup sifted all-purpose flour
½ teasp. baking soda
½ teasp. salt
¼ teasp. nutmeg
¾ cup light or dark raisins
½ cup salad oil
¼ cup water
1 cup brown sugar, packed
1 teasp. vanilla extract
1 ½ cups uncooked rolled oats

½ cup chopped nuts

Sift flour, soda, salt, cinnamon, nutmeg.  Rinse and drain raisins; mix with salad oil, water; mix in sugar, vanilla, oats, nuts, then flour mixture.  Refrigerate 1 hr.  Start heating oven to 350 degrees F.  Drop dough by teaspoonfuls, about 2” apart, onto greased cookie sheet.  Bake 10 to 12 min., or till crisp around edges.   Makes 3 ½ doz.
From the Good Housekeeping Cook Book, 1949

Byron raves about Dolly’s meat loaf, but she thinks he’s only placating her…

1 ½ lbs. ground chuck
1 egg, beaten
1 cup milk
1 cup coarse soft bread crumbs
1 ¼ teaspoons salt
1/8 teaspoon black pepper

Combine all ingredients thoroughly, and pack firmly into a bread loaf pan.  Turnout onto a greased shallow baking pan, and bake in a moderate oven (350 degrees F.) for about 1 hour, or until done.
From The Modern Family Cook Book by Meta Given, 1942

Dolly serves this salad to company on July 4, along with the chicken that Byron burns on the grill...

1 package lemon-flavored gelatine
1 ¼ cups hot water
1 tablespoon cider vinegar
½ teaspoon salt
1 9-oz. tin crushed pineapple
1 cup grated raw carrot

Dissolve gelatine by stirring into the hot water.  Add vinegar and salt, stirring to mix well, and chill until mixture becomes syrupy.  Add the crushed pineapple (with its juice) and the raw carrot.  Pour mixture into a mold that has been rubbed with salad oil, and chill until firm.  Unmold by loosening edges with paring knife and shaking loose onto chilled serving plate.  Serve on lettuce with mayonnaise.  5 servings.
From the Modern Family Cook Book by Meta Given, 1942


Dolly gets into trouble with Byron when she interrupts supper to fling an au gratin potato slice at him, smearing cheese sauce on his shirt...

5 or 6 boiling potatoes
2 cups thin white sauce
¼ lb. cheese, grated
Wash potatoes, pare thinly and slice quite thin.  Combine potatoes and white sauce in saucepan and heat gently until sauce bubbles.  Arrange layers of the creamed potatoes in a buttered casserole with grated cheese between layers and on top.  Cover casserole and bake in moderate oven (375 degrees F.) until potatoes are tender, about 25 minutes.  Then remove cover and brown surface, either in oven with temperature increased to 475 degrees F. or under broiler.  5 servings.  For variation in color and flavor, add diced green pepper or pimiento, or both, to the creamed potatoes just before turning into the casserole.
Thin white sauce:
            1Tablespoon butter
            1Tablespoon flour
            ¾ teaspoon salt
            1 cup milk or ½ cup evaporated milk and ½ cup water
            Melt butter in saucepan, add flour and salt and mix until smooth.  Stir in cold milk gradually and cook over direct heat, stirring constantly, until sauce boils and becomes thick and smooth.  If stirring is done carefully, there will be no lumping, but white sauce that has lumped may often be restored by beating with a rotary beater, or by rubbing through a sieve and then beating if lumping is considerable.  If it is necessary to keep white sauce more than a few minutes before using, place over boiling water and keep it covered, stirring occasionally.  Makes about 1 cup sauce.
From The Modern Family Cook Book by Meta Given, 1942


Byron’s least favorite dish – and Dolly’s secret weapon...

1 cup bread crumbs
1 teaspoon salt
2 teaspoons prepared mustard
2 cups milk
1 ½ cups canned salmon
4 eggs, separated

Combine crumbs, salt, mustard, and milk in a saucepan.  Cook over low heat until thick.  Flake salmon and add.   Beat egg yolks and add to fish mixture.  Beat egg whites until stiff and fold in.  Pour into buttered baking dish or individual dishes.  Place in pan of warm water.  Bake in a moderately hot oven (425 degrees F.) 30 minutes.  Serves 6.

From the New American Cook Book, 1941




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