Raisin Griddle Cookies

Keep packages of dough in your freezer to bake on short notice.

  • 3 1/2 cups sifted flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp ground nutmeg
  • 1 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 1/4 cup raisins
  1. Sift dry ingredients together into bowl.  Cut in shortening until mixture is mealy.
  2. Beat egg, add milk, and blend.  Add egg mixture and raisins to flour mixture.  Stir until all the ingredients are moistened and dough holds together.
  3. Roll on lightly floured board to 1/4″ thickness. Cut with 2″ round cutter.
  4. Heat griddle until a few drops of water dance on it. (Do not overhead griddle.)  Oil griddle lightly and place cookies on it.  As the bottoms brown, the tops become puffy.  Then turn and brown on other side.  Serve warm.

Makes about 4 dozen.

Farm Journal’s Country Cookbook

Wild Rose Cookies

These party cookies look like flowers.

  • 1 cup butter
  • 1/2 cup very fine granulated sugar 
  • 1/4 tsp vanilla
  • 2 1/4 cup sifted flour
  • Pink decorating sugar
  • Yellow decorating sugar or tiny yellow candies

Cream butter with sugar until light and fluffy; beat in vanilla.

Divide flour in thirds.  Stir first third into creamed mixture and blend well.  Repeat with second third and then with last third.  Knead gently until smooth, about 5 minutes. Shape in ball, wrap in plastic wrap and chill several hours or overnight.

Divide dough in fourths.  Pat one portion at a time 1/4″ thick on lightly floured surface.  Cut with 2 1/2″ round scalloped cutter.  Place dough cutouts 1/2 to 1″ apart on ungreased baking sheet.  Sprinkle liberally with pink sugar, leaving 3/4″ circle in center uncovered.

Cut a circle of stiff paper about the same size of cookies and cut out a 3/4″ circle in center.  Lay on cookie and carefully spoon yellow sugar into hold in paper; lift off paper.  Or, if you can find small yellow candies, use them.

Bake at 325° 12 to 15 minutes, until firm, but do not brown.  Transfer cookies to racks and cool.  

Note:  You can bake the cookies after adding pink sugar, cool them and add dots of frosting, tinted yellow, to make the centers.  Use 1/2 recipe for Ornamental Icing.  For dainty teatime cookies, use a 1″ round, scalloped cookie cutter.

Ornamental Cookie Icing

Combine 1 1/2 to 2 cups confectioners sugar with enough slightly beaten egg white (1-2 tbsps) to make an icing you can put through decorating tube or small plastic bag with small hole cut in one corner, but which will have enough consistency to hold its shape on cookies.  Write and draw on cookies with this icing to give them a festive look.  A second batch of icing can be made easily if needed.

Makes 5 dozen.

Farm Journal’s Country Cookbook, 1959

Hard-Cooked Egg Cookies

Nuts and cinnamon decorate tops of these rich, yellow cookies.

  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 5 sieved hard-cooked egg yolks (about 1 cup)
  • 1 tbsp finely grated lemon peel
  • 3 cups sifted flour
  • 1 egg, slightly beaten
  • 1 tsp sugar
  • 2 tsp ground cinnamon
  • 1/2 cup chopped nuts
  1. Beat butter, 1 cup sugar, and 1 egg to blend thoroughly.  Add hard-cooked egg yolks and lemon peel.  Stir in flour.
  2. Roll dough about 1/4″ thick on lightly floured surface; cut with 2″ round cutter.  Place 1/2″ apart on ungreased baking sheet.  Brush tops of cookies with slightly beaten egg.
  3. Combine 1 tsp sugar and cinnamon; sprinkle sugar-cinnamon mixture and nuts over cookies.
  4. Bake at 325° 20-25 minutes, or until delicately browned.  Remove cookies and cool on racks.  Store in container with loose-fitting lid to retain crispness.

Makes about 52.

Farm Journal’s Country Cookbook, 1959

Orange-Glazed Prune Cookies

  • 2 cups brown sugar, firmly packed
  • 1 cup butter
  • 2 eggs, beaten
  • 1/2 cup milk
  • 3 1/2 cup sifted flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups chopped cooked prunes
  • 1 cup chopped walnuts
  • 1 tsp vanilla
  • Orange Glaze (see instructions below)
  1. Cream together sugar and butter; stir in eggs and milk.
  2. Sift  together flour, baking powder, soda, cinnamon and salt; stir into creamed mixture.  Add prunes, nuts, and vanilla.
  3. Drop by teaspoonfuls about 2 ” apart onto greased baking sheet.  Bake at 350° 15 to 20 minutes, until lightly browned.  Remove cookies and cool on racks.
  4. Spread tops of cooled cookies with a thin layer of Orange Glaze.

Makes 8 1/2 dozen.

Orange Glaze

Combine 3 cups confectioners sugar, grated peel of 1 orange, and 1/4 cup orange juice. Blend thoroughly until smooth.

Farm Journal’s Country Cookbook, 1959

Orange Carrot Cookies with Golden Glow Topping

Cheerful as a Kansas sunflower—kind to the budget, attractive and tasty.

  • 1 cup shortening
  • 3/4 cup sugar
  • 1 cup mashed cooked carrots
  • 1 egg
  • 1 tsp vanilla
  • 2 cups sifted flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • Golden Glow Topping (see instructions below)
  1. Cream shortening and sugar until fluffy.  Add carrots, egg and vanilla; mix well.
  2. Sift together flour, baking powder and salt; add to carrot mixture; mix well.  Drop batter by teaspoonfuls about 2″ apart onto greased baking sheet.
  3. Bake at 350° about 20 minutes.  Place cookies on racks to cool.  While warm, spread with Golden Glow Topping. 

Makes 5 dozen.

Golden Glow Topping

Combine juice of 1/2 orange, grated peel of 1 orange, 1 tablespoon butter and 1 cup sifted confectioners sugar.  Blend until smooth.

Farm Journal’s Country Cookbook, 1959

Corn Flake Cookies

Coconut makes these cookies special.

  • 2 cups sifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/4 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed
  • 2 eggs, well beaten
  • 1 tsp vanilla
  • 2 cups flaked or shredded coconut
  • 2 cups corn flakes
  1. Sift together flour, soda, salt, and baking powder.
  2. Cream shortening; gradually add sugars; beat until light.  Add eggs and vanilla.
  3. Combine dry ingredients and creamed mixture; add coconut and corn flakes.
  4. Drop small teaspoonfuls 1 1/2″ apart onto greased baking sheet.
  5. Bake at 350° 8-10 minutes, or until delicately browned.  Spread on racks to cool.

Makes 8 dozen.

Farm Journal’s Country Cookbook, 1959

Powdered Sugar Cookies

These rich, dainty cookies please guests.

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 1/2 cup confectioners sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 2 1/2 cup sifted flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • 3/4 cup confectioners sugar (for coating)
  1. Beat shortening and butter until light; gradually add 1 1/2 cup confectioners sugar, beating constantly.  Beat in egg, vanilla, and almond extract to mix well.
  2. Sift together flour, baking soda, cream of tartar, and salt.  Add to creamed mixture.  Stir in nuts.
  3. Drop by teaspoonfuls 1″ apart onto ungreased baking sheet (or shape into 1″ balls.)  Bake at 400° for 8-10 minutes.  Remove to cooling racks, and while still warm, roll in confectioners sugar.  When cool, roll in confectioners sugar again for snowy white coating.

Makes about 6 dozen.

Farm Journal’s Country Cookbook, 1959

Walnut Lace Cookies

Crisp, thin, fragile, and very delicious.

  • 1/3 cup sifted flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup butter
  • 1 cup brown sugar, firmly packed
  • 1 egg, slightly beaten
  • 1 cup chopped walnuts
  1. Sift together dry ingredients.
  2. Blend butter, brown sugar, and sifted dry ingredients with pastry blender as for pie crust.  Add egg and mix thoroughly.  Stir in walnuts.
  3. Drop thin batter by half teaspoonfuls about 2″ apart onto heavily greased baking sheet. (Cookies spread during baking.)  Bake at 375° for 5-6 minutes.  Remove from baking sheet at once and cool on racks.

Makes about 5 1/2 dozen.

Farm Journal’s Country Cookbook, 1959

Best-Ever Butterscotch Cookies with Brown Butter Frosting

Taste testers gave these blue ribbons.

  • 1 tbsp vinegar
  • 1 cup evaporated milk (about)
  • 1/2 cup butter
  • 1 1 /2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups sifted flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup chopped walnuts or pecans
  • Brown Butter Frosting (see below)
  • Walnut or pecan halves
  1. Put vinegar in a 1-cup measure; add evaporated milk and set aside.
  2. Beat butter until light; add brown sugar and beat until mixture is light and fluffy.  Beat in eggs and vanilla to blend thoroughly.
  3. Sift together flour, baking soda, baking powder, and salt.
  4. Stir evaporated milk and add alternately with dry ingredients to creamed mixture.  Stir in chopped nuts.  Drop rounded tablespoonfuls of dough about 2 1/2″ apart onto a lightly greased baking sheet.
  5. Bake at 350° 10-12 minutes, or until lightly browned and barely firm to touch. Remove cookies and cool on racks.  When cool, spread with Brown Butter Frosting and press a walnut or pecan half in each cookies.  

Makes 5 dozen

Brown Butter Frosting

Melt 1/2 cup butter in small sauce pan and cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).  Combine with 2 cups sifted confectioners sugar and 2-4 tablespoons boiling water; beat until smooth and of spreading consistency.  Makes enough to frost about 5 dozen cookies.

Farm Journal’s Country Cookbook, 1959

Sea Foam Cookies

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs, separated
  • 1 tsp vanilla
  • 2 cups sifted flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsps milk
  • 1 (6 oz) package semisweet chocolate pieces
  • 1 cup brown sugar, firmly packed
  • 3/4 cup chopped salted peanuts
  1. Cream shortening with sugar and 1/2 cup brown sugar until light and fluffy.  Beat in egg yolks and vanilla.
  2. Sift together flour,  baking powder, soda and salt; stir into creamed mixture alternately with milk. (The dough will be stiff.) Press dough into greased 13x9x2″ pan.  Sprinkle evenly with chocolate pieces.
  3. Beat egg whites until soft peaks form; gradually add remaining 1 cup of brown sugar and beat until very stiff and glossy.  Spread over dough in pan.  Scatter peanuts evenly over top.
  4. Bake at 325° 30 to 35  minutes.  Cool in pan set on rack, then cut in 3×1″ bars.

Makes 38

Farm Journal’s Country Cookbook, 1959

English Tea Squares

Strawberry jam fills these cookies.

  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups sifted flour
  • 1/4 tsp ground allspice
  • 1 cup chopped almonds
  • 1/2 cup strawberry jam
  • 3 tbsps confectioners sugar
  1. Beat butter until light; add sugar and beat until light and fluffy.  Beat in egg and vanilla to blend well.  Stir in flour, allspice, and almonds.
  2. Spoon about half of the mixture into a lightly greased  9″ square pan.  Carefully spread strawberry jam over top.  Top with remaining dough.
  3. Bake at 350° 40-45 minutes, or until delicately browned.  Remove to cooling rack and sift confectioners sugar over top.  When cool, cut into 1 1/2″ squares.

Makes 3 dozen.

Farm Journal’s Country Cookbook, 1959

Almond Brittle Bars

Break these crisp cookies in irregular pieces—they’ll look like candy.

  • 1 cup butter or regular
  • 2 tsps instant coffee powder
  • 1 tsp salt
  • 3/4 tsp almond extract
  • 1 cup sugar
  • 2 cups sifted flour
  • 1 (6 oz) pkg. semisweet chocolate pieces
  • 1/2  cup finely chopped almonds
  1. Beat together butter, coffee powder, salt, and almond extract.  Gradually beat in sugar; beat until light and fluffy.
  2. Stir in flour and chocolate pieces.  Press batter into ungreased 15 1/2 x 10 1/2 x 1″ jelly roll pan.  Sprinkle almonds over top.
  3. Bake at 375° for 23-25 minutes, or until golden brown.  Set pan on rack; cut in 2 1/2 x1 1/2: bars while warm.  When cool, remove from pan.

Makes 40.

Note:  If you want to break the cookies in irregular pieces, cool baked cookie dough in pan on rack, then break it in pieces with your fingers.

Farm Journal’s Country Cookbook, 1959

Luscious Buttermilk Cake

Instead of frosting, cut cake and serve with Lemon-Butter-Egg Sauce

  • 1 cup shortening
  • 2 1/4 cups sugar
  • 2 tsps vanilla
  • 1 tbsps lemon juice
  • 1 tsp grated lemon peel
  • 6 large eggs, separated
  • 3 cups sifted flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup buttermilk
  • Lemon-Butter-Egg Sauce (see instructions below)
  1. Beat together shortening and 1 1/2 cups sugar.  Blend in vanilla, lemon juice, and peel.  Add egg yolks, one at a time, blending just until smooth after each addition.
  2. Sift together flour, baking powder, soda, and salt.  Add alternately with buttermilk to first mixture, blending until smooth.
  3. Beat egg whites until frothy, then gradually beat in remaining 3/4 cup sugar until egg whites stand in stiff peaks.  Fold into  batter.
  4. Spoon batter into 10″ tube pan that has been greased and dusted with fine bread crumbs.  Bake at 350° about 1 hour and 15 minutes, or until cake tests done.  Cool on rack.

Lemon-Butter-Egg Sauce

In  small saucepan, combine 1/2 cup butter, 1 cup sugar, 1/4 cup water, 1 well-beaten egg and 3 tbsps lemon juice.  Cook over medium heat, stirring constantly, just until mixture comes to a boil.  

Makes about 1 1/2 cups.

Farm Journal’s Country Cookbook, 1959

Orange Butter Cake with Pineapple Filling

Keep this cake in the refrigerator until you’re ready to serve it.

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted flour
  • 3 tsps baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup orange juice
  • 1 tsp vanilla
  • 1 tbsp grated orange peel
  • Pineapple Filling (see instructions below)
  • 1 cup heavy cream, whipped
  1. Cream butter and sugar; beat in eggs one at a time.
  2. Sift dry ingredients together; add alternately with the remaining ingredients, except filling and whipped cream, to creamed mixture. (Do not pour orange juice and milk into the same cup).
  3. Pour batter into 3 paper-lined 9″ round layer cake pans. Bake at 350° about 35 minutes.
  4. Cool on racks about 5 minutes before removing from pans; complete cooling on wire racks.  Put cooled layers together with Pineapple Filling.  Spread filling on top of cake.  Frost the sides with whipped cream.

Pineapple Filling

Combine 1/4 cup cornstarch, 1 cup sugar and 3 tablespoons orange juice in saucepan. Stir in 1 teaspoon grated orange peel, 1/2 cup butter, and 1 (1 pound, 4 ounces) can crushed pineapple, undrained. Cook over low heat until thick and glossy, stirring constantly. Cool before spreading on cake.

Farm Journal’s Country Cookbook. 1959

Simple Country Cottage Cheesecake

  • 3 cups cottage cheese, drained
  • 5 eggs, slightly beaten
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1 cup sugar
  • 3/4 cup sifted flour
  • 1 1/2 cup milk
  • Tangy Jam Sauce (instructions follow)
  1. Press cottage cheese through sieve (or blend with 1 cup of the milk in blender until smooth).  Add eggs, salt, vanilla and almond extract to cheese; blend thoroughly.
  2. Combine sugar and flour; slowly blend into cheese mixture.  Add milk.  
  3. Pour into buttered 9″ square pan.  Set dish in pan of water.  Bake at 350° 1 hour or until knife inserted halfway between side and center comes out clean.  (Surface may be pale.)  Cool.
  4. Cut in squares and serve with Tangy Jam Sauce and whipped cream.

Makes 9 servings.

Tangy Jam Sauce

Combine 1/2 cup strawberry jam, 1/2 tsp lemon juice and 1/4 tsp vanilla; blend thoroughly.

Farm Journal’s Country Cookbook, 1959

Orange Butterscotch Torte

  • 6 eggs
  • 1 1/4 cups sugar
  • 3/4 tsp almond extract
  • 1/4 cup sifted flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups graham cracker crumbs
  • 1 cup chopped walnuts
  • Orange/Butterscotch Sauce (see instructions below)
  • 2 cups heavy cream
  1. Beat eggs on high speed of electric mixer  for 5 minutes.  Gradually add sugar, beating until soft peaks form (about 5 minutes).  Add almond extract.
  2. Sift together flour, baking powder, and salt; add graham cracker crumbs.  Fold crumb mixture, about 1/2 cup at a time, into beaten eggs.  Fold in nuts.  Pour into greased 13 x 9 x 2″ pan.
  3. Bake at 325° 30 to 35 minutes.  Cool; turn out on plate.
  4. Make Orange/Butterscotch Sauce.  Spread two thirds of sauce over cake.
  5. Whip heavy cream until stiff peaks form.  Spread whipped cream over top and sides of cake.  Dribble remaining sauce in lines over whipped cream; cut through whipped cream with knife several times for a marbleized effect.
  6. Refrigerate at least 8 hours.  Cut in 18-21 pieces.

Orange Butterscotch Sauce

Combine in saucepan 1 cup brown sugar, firmly packed, 1/4 cup butter, 1/2 cup frozen orange juice concentrate, 2 tbsps flour, 1 beaten egg, and 1/4 tsp salt.  Bring to boil over medium heat; cook until thick (about 4 minutes), stirring constantly.  Cool slightly.

Farm Journal’s Country Cookbook, 1959

Coffee and Cream Ginger Roll with Amber Sugar Shatters

  • 5 eggs, separated
  • 1/2 tsp cream of tartar
  • 1 cup sifted confectioners sugar
  • 3 tbsps sifted flour
  • 1/4 tsp salt
  • 1/16 tsp pepper
  • 1 1/2 tbsp instant coffee powder
  • 1 1/2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground cloves
  • Sifted confectioners sugar
  • 1 1/2 cup heavy cream
  • 1/2 tsp vanilla
  • Amber Candy Shatters (see instructions below)
  1. Beat egg whites (at room temperature) with cream of tartar until soft peaks form.  Gradually add 1/2 cup of sifted confectioners sugar, beating until stiff peaks form.
  2. In a separate bowl, beat egg yolks until thick and light colored.
  3. Sift together 3 times the remaining 1/2 cup confectioners sugar, flour, salt, pepper, coffee, and spices.  Fold into egg yolks until just blended.  Gently fold yolk mixture into egg whites.  Spread gently and evenly in a 15 1/2×10 1/2×1″ jelly roll pan which has been greased, lined with waxed paper, and the waxed paper greased.
  4. Bake at 350° for 15 minutes or until cake springs back when touched lightly.  Turn out on a towel sprinkled with sifted confectioners sugar.  Quickly and gently peel off paper.  Starting at narrow end, roll cake and towel together; cool thoroughly on rack.
  5. Whip heavy cream, gradually adding the  1/2 cup confectioners sugar and vanilla.  Unroll cake and spread with cream.  Roll up again and roll onto serving platter.  Chill thoroughly, at least 3 hours.
  6. Sprinkle lightly with confectioners sugar.  Slice to serve and top with Amber Candy Shatters.

Makes 10 servings.

Amber Candy Shatters

In a heavy fry pan, cook 1/2 cup sugar over medium heat, stirring, until sugar melts and turns a golden brown (be careful not to scorch).  Pour into buttered shallow pan to cool and harden.  Break into pieces, then crush with rolling pin.

Farm Journal’s Country Cookbook, 1959

Whole Wheat Gingerbread

It’s spicy, not too sweet, and contains nuts, raisins, and candied lemon peel.

  • 1/2 cup butter
  • 2 tbsps sugar
  • 3/4 cup light molasses
  • 1 cup sifted flour
  • 1 cup stirred whole wheat flour
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 3 tbsps minced candied lemon peel
  • 2 eggs
  • 1/2 cup milk
  1. Melt butter in a saucepan.  Add sugar and molasses; stir to blend.
  2. Sift together the dry ingredients into a large mixing bowl.  Stir in nuts, raisins, and lemon peel.
  3. Beat eggs and milk together and add to dry ingredients along with molasses mixture.  Stir to moisten, then beat mixture with a wooden spoon for about 70 strokes.  Turn into a greased 8″ square baking pan.
  4. Bake at 350° 40 minutes or until cake tests done.  Serve warm or cool.

Makes 10 servings.

Farm Journal’s Country Cookbook, 1959

Ginger/Lemon Pudding Cake

  • 3 eggs, separated
  • 2 tbsps light molasses
  • 6 tbsps sugar
  • 2 tbsps flour
  • 1 tbsp melted butter
  • 1 tsp ground ginger
  • 1/16 tsp salt
  • 1 cup milk
  • 2 tsp grated lemon peel
  • 1/4 cup lemon juice
  1. Beat egg yolks in a mixing bowl.  Beat in molasses and sugar, then flour, butter, ginger, salt, milk, lemon peel, and lemon juice to make a smooth mixture.
  2. Beat egg whites until stiff but not dry.  Fold into batter.
  3. Pour mixture into greased 1 1/2 quart baking dish.  Set in pan of hot water about 1″ deep.  Bake at 325° for 55 minutes or until top is browned and knife inserted halfway deep into center comes out clean.
  4. Spoon into serving dishes.  Serve warm, topped with whipped cream.

Makes 5-6 servings.

Farm Journal’s Country Cookbook, 1959

Country Peach Dumplings

Rich biscuit dough surrounds these sweetened and “honeyed” big peaches.

  • 3 cups sifted flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2/3 cup shortening
  • 1 cup milk
  • 6 large ripe peaches, peeled
  • 12 tbsps sugar
  • 1/4 tsp ground nutmeg
  • 6 tsps honey
  • 6 tsps butter
  •  2 tbsps sugar
  1. Sift together flour, baking powder and salt.  Cut in shortening until mixture is crumbly.  Stir in milk.
  2. Knead dough slightly on lightly floured surface.  Divide into sixths.  Roll each piece of dough 1/8″ thick.  Cut into a 7″ square.  Place a peach in center of each square. Top each peach with 2 tablespoons sugar, a dash of nutmeg, and 1 teaspoon honey.
  3. Moisten edges of dough with water; fold up around each peach, firmly pressing edges to seal.  
  4. Cut 6 leaf shapes, about 2″ long, from remaining rolled dough.  Use a knife to make veins in leaves.  Moisten end with water and attach to dumpling.  Repeat with remaining dough.
  5. Place dumplings in 13x9x2″ baking pan.  Dot each with 1 teaspoon butter; sprinkle evenly with the 2 tablespoons sugar.  Bake at 400° about 35-40 minutes, until golden brown.  Remove from pan and serve warm. 

Makes 6 servings.

Farm Journal’s Country Cookbook, 1959

Cranberry Rice Pudding

  • 3 cups cooked rice
  • 1 qt milk
  • 3 eggs, slightly beaten
  • 3/4 cup sugar
  • 1 tsp salt
  • 3 tbsps melted butter
  • 2 tblsps ground cinnamon
  • Whole cooked cranberries
  • 2 cups whole cranberry sauce
  1. Heat cooked rice and milk in top of double boiler.
  2. Combine eggs, sugar, salt and butter
  3. Pour rice and milk into greased 2 1/2 quart baking dish.  Slowly pour egg mixture over top and mix well.
  4. Bake at 350° 40 minutes.  Spoon rice into serving dish.
  5. Decorate top with crisscross lines of cinnamon to create a pattern of squares of diamonds. Place a whole cooked cranberry in each square.
  6. To serve, ladle a generous spoonful of cranberry sauce over each serving.

Makes 8-10 servings.

Farm Journal’s Country Cookbook, 1959

Crispy Sundae Crunch

  • 2 tbsps butter
  • 1/4 cup light brown sugar, firmly packed
  • 1 cup oven-toasted rice cereal, crushed
  • 1/3 cup walnuts
  • 1/3 cup flaked coconut
  • 1 qt vanilla ice cream
  1. Melt butter in skillet; add brown sugar and heat slowly,  stirring until blended.  Add crushed rice cereal.  Toss well to coat with butter-sugar mixture.  Remove from heat; add nuts and coconut.
  2. Reserve 2/3 cup cereal mixture for topping.  Spread remaining cereal mixture into an 8″ square pan.  Spread ice cream on top.  Sprinkle the 2/3 cup cereal mixture over the ice cream.  Freeze.  Cut in  squares to serve.

Makes 9 servings.

Farm Journal’s Country Cookbook, 1959

Chocolate Banana Drops

  • 1 pkg (6 oz) semi-sweet chocolate pieces
  • Cookie topper (see below)
  • 2 1/4 cups sifted all-purpose flour
  • 2 tsps baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 2-3 bananas (enough to make 1 cup mashed bananas)
  • 2/3 cup shortening
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 2 eggs, well beaten
  1. Set out cookie sheets
  2. Melt chocolate pieces and set aside to cool.
  3. Prepare and set aside cookie topper.
  4. Sift together the following ingredients and set aside:  flour, baking powder, salt, and baking soda.
  5. Mash bananas and set aside.
  6. Cream together shortening, lemon extract, and vanilla extract.  Gradually add sugar and continue to cream until fluffy.
  7. Add well-beaten eggs in thirds, beating thoroughly after each addition.
  8. Blend in melted chocolate.  Stir in dry ingredients alternately with mashed bananas, adding dry ingredients in fourths, bananas in thirds.
  9. Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheets.  Sprinkle with cookie topper.
  10. Bake at 400° 12-15 minutes.

Cookie Topper

Mix together 2 tbsps sugar, 2 tbsps cocoa, and 1 tsp cinnamon.

Makes 5 dozen cookies.

The Chocolate Cookbook, The Culinary Arts Institute, 1954.

Chocolate Rum Toffee Dessert

  • 2 oz chocolate
  • 1/4 lb vanilla wafers
  • 1 cup chopped nuts
  • 1/2 cup butter
  • 1 cup sifted confectioners’ sugar
  • 2 tsps rum (or you can substitute vanilla extract)
  • 3 egg yolks
  • 3 egg whites
  1. Butter an 8″ square pan.
  2. Melt chocolate and set aside.
  3. Crush vanilla wafers to fine crumbs.  Add chopped nuts; set aside.
  4. Cream together butter,  confectioners’ sugar, and rum.  
  5. Beat egg yolks until thick and lemon-colored.  Blend into creamed mixture.  Stir in melted chocolate.  
  6. Beat egg whites until rounded peaks are formed and fold into chocolate mixture.
  7. Spread one-third crumb mixture in the pan.  Cover with one-half the chocolate mixture, pressing firmly into crumbs.  Repeat, ending with crumb layer.  Chill in refrigerator overnight.

The Chocolate Cookbook, Culinary Arts Institute, 1954