Chocolate Pudding Mix

Ingredients:
1 1/2 cups sugar
2 1/2 cups non-fat dry milk
1 1/4 cups flour
1 teaspoon salt
3/4 cup cocoa (Omit if making vanilla pudding)

Directions:
Stir all ingredients together and store in an airtight container until ready to use.

To use:
Combine the mix with the water in top of double boiler. Please over boiling water and cook until thickened, stirring constantly.
Cover and cook 10 minutes longer.

 

This card was in Mom’s recipe box, but the instructions weren’t too clear. In researching online, I found something similar:

Basic Dry Pudding Mix

1-1/2 cups sugar
2-1/2 cups iNDM
1-1/4 cups flour
1 teaspoon salt

Stir the ingredients together until well mixed.  Store in a tightly covered container in a cool place.  Makes enough mix for 24 servings.


Vanilla Pudding

1-1/4 cup Basic Dry Pudding mix
2-1/2 cups warm water
1 teaspoon vanilla
1 tablespoon margarine or butter
1 egg, beaten

Beat egg and water together then stir in dry mix.  Put mixture in the top of a double boiler.  Place over boiling water and cook until thickened, stirring constantly.  Cover and cook 5 minutes longer. Add  butter or margarine.  Cook over hot water for 1 minute. Stir in vanilla and chill.  Serves six.

Chocolate Pudding
Add 1 cup cocoa and 1/4 cup more sugar to the above ingredients before stirring.

Caramel Pudding
Substitute 1-½ cups packed brown sugar for granulated sugar.

French Bread 1939

Ingredients:
2 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
1 package yeast, dissolved
2 tablespoons shortening
8 1/2 cups (or less) flour
corn meal
sesame seeds

Topping:
1/2 cup water
1 1/2 teaspoons corn starch

Directions:
Combine first 4 ingredients, let stand 15 minutes. Stir in flour and lard, knead, let rise to double it’s bulk.
Shape into 2 balls, let stand for 15 minutes.
Shape balls into long, tapered loaves.
Place on cookie sheet, liberally sprinkled with corn meal, let rise until light.
Spread topping over loaves, sprinkle with sesame seeds.Make diagonal gashes 1/2″ deep on top of each loaf.
Bake 10 minutes at 450*, reduce heat to 350* and bake until done, about 30 minutes.

Thank you Miss Tracy!!!!

Cottage Cheese Pancakes – Blintzes

Batter:
2 eggs
1 cup flour
1 teaspoon salt
1 cup water

Fry on one side, lay on cloth.

Filling:
3/4 pound dry cottage cheese
1 egg
2 teaspoons sugar
salt & pepper to taste

Make like blanket with fried batter and fry uncooked side.

This is Grandma Fullers’ sister Lois’ recipe.

Great Grandma Fuller’s Spice Cake

Ingredients:
2 cups brown sugar
1/2 cup molasses
1/2 cup shortening
3 cups flour
1 cup sour milk
1 cup buttermilk
1 cup chopped raisins
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
till stiff 1 egg
Nuts if desired

Bake at 350* until toothpick inserted in middle comes out clean.

Thanks goes to Aunt Jane for this one!

Great Grandma’s Cranberry Sauce

Ingredients:
1 12-ounce bag cranberries
1 cup sugar
1 cup water
2 boxes raspberry jello
1 large apple, chopped
2 large oranges, peeled, sectioned and de-veined if necessary
1 cup nuts

Directions:
Mix all together, let set for 24 hours. Will last for 2 weeks.

Woo Hoo Aunt Jane! Thank you again!!

Grandma Fuller’s Onion Pancakes

Ingredients:
1 egg yolk beaten
1 cup milk
1/3 teaspoon salt
1 cup flour
1 egg white beaten
1 small onion, chopped

Directions:
Beat egg yolk, milk, flour and salt.
Fold in egg white and onion.

Thank you again Aunt Jane for this submission!

Grandma Little’s Pancakes

Ingredients:
1 cup flour
1 cup cornmeal
2 teaspoons salt
2 teaspoons baking soda
2 cups buttermilk
1/2 cup water
2 eggs, beaten

Directions:
Whisk dry ingredients in one bowl and wet ingredients in another.
Pour liquid mixture into dry and stir until blended.

Use a hot skillet!

Thanks to Aunt Jane for submitting Grandma Little’s recipe!

Donuts

Ingredients:
2 eggs
1 cup sugar
1/2 teaspoon vanilla
1 cup minus 2 tablespoons milk
2 tablespoons shortening
3 3/4 cup flour
3 1/2 teaspoons baking soda
1 1/2 teaspoons nutmeg
3/4 teaspoon cinnamon
1 1/2 teaspoons salt

Directions:
Combine eggs, sugar, vanilla and milk.
Combine flour, baking powder, nutmeg, cinnamon and salt. Blend in shortening til crumbly. Mix with milk mixture.
Dip fry until done.

Optional:
Sprinkle with powdered sugar, cinnamon & sugar, etc.

Butterscotch Pie

Ingredients:
3/4 cup brown sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 eggs, separated
2 tablespoons butter
1 1/2 teaspoons vanilla, separated
6 tablespoons sugar

Directions:
Stir ingredients together in a sauce pan, cook over medium heat until thick.
Bring to a boil and continue boiling for 2 minutes.
Remove from heat, stir a small amount of hot mixture into egg yolks, stir back into hot mixture, cook 2 minutes, stirring constantly.
Remove from heat, add butter and vanilla.
Cool to room temperature, pour into a 9″ pre-baked pastry shell.

Meringue:
Beat egg whites with 1/2 teaspoon vanilla and 6 tablespoons sugar until still peaks form.
Bake at 350* for 12-15 minutes.

This is from Great Grandma Fuller, Elizabeth Britton, submitted by my Aunt Jane Holmes. Thank you so much Aunt Jane!!!

Pie Crust

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup cold shortening
5 1/2 tablespoons cold water

Directions:
Mix flour and salt thoroughly, cut in shortening and add a little water at a time, mix lightly until dough holds together to form a ball.
Place in refrigerator for 15 minutes, this will improve handling and crust quality.
Roll out on parchment paper or floured surface to a thin sheet that will fit on pie baking dish.
Add filling (like sliced apples with cinnamon, butter and sugar), roll out top crust , cover pie, flute edges, cut a few air slices in top and bake at 400* for 25 to 30 minutes.

Grandma Fuller had this one saved from a Golden Crust flour bag (circa 1950s?). I couldn’t find anything to link to so they could receive credit…

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