Mom'

2 eggs
1/2 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
2 cups hot milk
1 tbsp butter
2 cups buttered bread-cubed
1 tsp vanilla
add as many raisins as you like

Beat eggs well; add sugar, salt, spice, & milk. Beat until very smooth. Add butter, bread cubes, vanilla, & raisins. Pour into buttered baking dish; oven poach until firm, about 45 min. at 325'. Serves 8.

Combine:
20 graham wafers crushed
1/4 cup butter or margarine-melted
1/4 cup sugar

Mix well. Spoon into an 1lx7x1 1/2" baking pan. Pat down evenly. Bake for 8 min. in 375' oven. Remove from oven & cool thoroughly.

Beat until smooth. Add 1 cup white sugar. Beat well. Set aside. Prepare according to pkg direction 1 pkg (2 envelopes-2oz. size) whipped topping mix. Fold in cream mixture. Spread evenly over graham wafers. Spread 1 can of prepared cherry pie filling. Chill several hours before serving.

2 eggs
1 1/2 cups white sugar
pinch of salt
1/4 tsp cinnamon
1/4 tsp nutmeg
add enough milk to fill the dish 3/4 full

Mix the eggs, white sugar, cinnamon, nutmeg, & salt together; then add enough milk to fill the dish 3/4 full. Bake at 400' for 1 1/2 hrs.

Sauce:
3 cups boiling water
1 tbsp butter
1 cup brown sugar
pinch of salt
1/2 tsp vanilla

Heat brown sugar & butter together on low then add boiling water, salt, & vanilla. Boil for 10 min.

Batter:
2/3 cup sweet milk
1 tbsp butter
3/4 cup white sugar
1 tsp baking powder
1/2 tsp vanilla

Mix the sweet milk, butter, white sugar, baking powder & vanilla together. Gradually add a little bit of flour until the batter is stiff. Cook for a few minutes & draw to back of stove. Drop into sauce, bake in 350' oven for 30 min.

Mix egg, raisins, & sugar together. Spread onto uncooked pastry base. Bake in 350' oven until golden brown.

1/4 cup melted butter
1 cup graham wafer crumbs
1 cup coconut
1 cup chocolate chips
1 cup walnuts-chopped
1 cup condensed milk

Mix butter, graham wafer crumbs together, then press into a 9x12" pan. Mix coconut, chips, & nuts together. Put on top of the layer of wafer crumbs. Pour condensed milk over the mixture. Bake in 325' oven for 30 min.

HELPFUL HINT
To keep cakes from cracking,
don't overheat the batter as too much air in the batter
can be one of the causes of this problem.
************

Graham Wafer Crust:
2 cups graham wafer crumbs
1 cup white sugar
3 tbsp heaped butter-melted

Coconut Creme:
2 egg yolks
2 tbsp flour
2 cups milk
1 cup white sugar
1 thsp cornstarch
1 tsp vanilla

Cook the flour, milk, sugar, cornstarch, & vanilla until it comes almost to a boil. Then add the egg yolks. Wait until boiled then put on top of the graham wafer crust. Whip the egg whites until they come to peaks. Place on top of the pie. Then broil until the egg whites start to turn golden brown.

Cream together. Pat onto bottom of 9x13" greased pan. Bake in 300' oven for 15 min.

Mix together. Beat for 2 min. Refrigerate until set & spread over cream cheese layer. Spread remaining cool whip over pudding layer.

Fot higher meringues, add one teaspoon
of lemon juice for
every three egg whites.
************

1/2 cup corn oil
1 cup brown sugar
1 egg
1 cup plus 2 tbsp flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped nuts
1 tsp vanilla

Mix thoroughly corn oil, brown sugar, & egg. Mix flour, baking powder, & salt in with the creamed mixture. Add gradually to the former mixture. Add chopped nuts & vanilla. Bake for 20 min. in 350' oven, in a 8x8" greased pan. Cut into squares when hot.

2 cups flour
2 tsp baking powder
1 cup butter
1 cup brown sugar
2 eggs
3 tbsp milk
1 tsp vanilla

Combine all ingredients. Roll out to 1/4" thickness. Cut them into round circles about 1 1/2" diameter. Put into a small muffin tin with a tsp of apple jelly. Bake at 350' for 8-10 min.

1/2 cup margarine
2 tsp baking soda
4 eggs
3 tsp baking powder
1 pt sour cream
2 cups sugar
salt to taste
3 cups flour

In separate bowl mix:
1 cup brown sugar
3 tbsp cinnamon
1 cup shredded coconut (optional)
4 oz. pkg thin sliced almonds

Grease 2 or 3 loaf tins. Put a layer of the second mixture first, then a layer of the first, ending with a layer of the second. Take a knife & swirl. Bake at 350' for 1 hr. Let cool & turn out. Mixture rises half to full. This recipe freezes well.

Base:
1 tbsp butter
1/2 cup corn syrup
1/2 cup brown sugar
1 cup cruuchie peanut butter
2 cups corn flakes
1 cup rice krispies
1 tsp vanilla

Dissolve first 3 ingr. over heat, remove & stir in remaining ingr. Pour into 9x9" pan-spread evenly.

Combine first 3 ingr. & bring to a boil, simmer gently for 3 min. Remove from heat & cool slightly, spread icing sugar over this.

Crumble stale cookies
& use as toppings on
sundaes, ice cream, or coffee cake.
************

1 1/2 cups sifted flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
2 eggs
3/4 cup white sugar
1/4 cup syrup
1/2 cup oil
1 cup pumpkin
1/2 cup raisins
1/2 cup walnuts

Sift together the first 7 ingredients. Beat eggs until light-add sugar, syrup, oil, pumpkin & beat until thoroughly combined. Make a well in dry ingredients & add the liquid ingredients all at once & stir until well mixed. Add the raisins & nuts & combine well. Oil & line bottom of pan with wax paper & pour in batter. Bake in 350' oven for 80 min. or until tester inserted in centre comes out clean. Remove from pan, after 10 min. peel off wax paper & cool completely on cake rack. Wrap closely to store-loaf will slice more easily if stored at least 8 hrs.

Divide cake into two layers by using thread. Mix pudding using only 1 cup of milk. Combine mixed pudding & mixed dream whip & beat more. Spread between layers of cake, top & sides of cake. Chill.

6 cups apples-sliced & peeled
1 tbsp lemon juice
1 cup brown sugar
1/3 cup flour
2/3 cup oats
1/3 cup margarine

Arrange apples in a greased baking dish & sprinkle with lemon juice. Mix flour, sugar, & oats. Cut in margarine. Sprinkle over apples. Cover with lid. Bake in 375' oven for 45-50 min. or until apples are tender.

1/2 cup raw rice
1 can carnation milk & enough milk to make 4 cups
1/4 tsp salt
2 tbsp margarine
almost 1/4 cup white sugar
1 tsp white sugar on top of milk when scalding

Scald milk first. Pour into greased baking dish. Add rice, salt, sugar, & marg. Stir. Bake in 325' oven until thick & creamy-about 1-2 hrs. Stir often.

2 baskets of small cucumbers
4 garlic cloves
2 heads of dill
Soak cucumbers in ice water for 8 hours before pickling.
Brine:
4 cups water
1/2 cups pickling salt
3 cups white vinegar
1/2 tsp oregano
1/2 cup white sugar

Place heads of dill & garlic in hot, sterilized quart jars, with small cucumbers, to within 1/2" of top. Combine brine ingredients & bring to a boil. Pour into cucumber jars to within 1/4" of top. Seal. Let stand for.4-6 weeks before serving.

Don't force too many cucumbers into the jars.
This will prevent bruising of the pickles.

2 - 6 qts tomatoes
8 cups onions- chopped
8-9 cups white sugar
4 cups white vinegar
1/2 cup pickling spices-in cheesecloth bag
3/4-1 tsp chilies
1/8 tsp cayenne
8 cups sweet peppers-red & green (seeded & chopped)
1 cup pickling salt

Peel & cut up tomatoes. Finely chop onions. Combine these vegetables with salt & let stand overnight. Drain in colander & discard liquid. Put vegetables in pot & add sugar & vinegar, bag of spices, chilies, cayenne, & peppers. Combine thoroughly, bring to a boil, stirring until sugar dissolves. Boil slowly uncovered; stirring often-about 1-2 hrs. (this should boil away any extra liquids) Pour into sealers-right to the top. Seal at once. Makes about 12 jars.

4 qts of cut up cucumbers
6 medium onions-chopped
1/3 cup pickling salt
3 trays of ice cubes

Thinly slice cucumbers & onions. Mix with salt. In large pot, alternate vegetables with ice cubes in layers. Set for 3 hrs. Drain.

Dressing:
6 cups white vinegar
9-10 cups white sugar
3 tsp tumeric
2 tsp celery seed
3 tsp mustard seed
1/2 cup pickling spices-in cheesecloth bag

Bring this to a boil. Pour over drained vegetables. Bring to a boil again. Vegetables will turn to a yellowy green. Put into jars- right to the top. Seal at once. Makes about 6 jars.

Pickling is one of the oldest methods of food
preservation. Fruit & vegetables are preserved whole,
cut in small pieces or chopped fine,
then preserved & flavoured with salt, sugar,
vinegar, & spices.
************

6 lbs carrots
6 cups white vinegar
2 cups water
4 cups white sugar
2 tsp pickling salt
2 oranges thinly sliced

Tied in a cheesecloth bag:
2 tbsp whole allspice
2 tbsp whole clove
2 sticks cinnamon-broken

Peel carrots, slice or cut in sticks as desired. Cook in boiling water until barely tender (about 6 min.). In a large saucepan
combine vinegar, water, sugar, spice bag, & salt. Bring to a boll & simmer covered, 20 min. Pack carrots into hot pint jars leaving 1/2" headspace. Tuck in an orange slice against the side of jar. Fill with boiling syrup, leaving 1/8" headspace. Seal at once. Makes about 8-9 jars.

1 qt chopped green tomatoes
1 pt chopped cooking onions
1 broccoli-cut into small pieces
1 cauliflower- cut into small pieces
1 head of celery-cut into small pieces
3 green & 3 red peppers-chopped fine
1 pt of pearl onions
1/2 cup pickling salt

Cover all these with water & pickling salt-stir. Let stand overnight. In morning, drain & make the dressing.

Dressing:
8 cups white sugar
2 oz. mustard seed
1 qt white vinegar
2/3 cup flour
1 tbsp dry mustard
1/2 oz. tumeric

Bring dressing to a boil & thicken. Add vegies & bring to a boil again. Pour into jars-right to the top. Seal at once. Makes 10-12 jars.

3 qts of chunks of peeled pickles
6 tbsp pickling salt
4 large onions-chopped
2 qts water

Peel cucumbers & cut into small chunks. In large pot; combine cucumbers, onions, salt, & water. Stir gently. Let stand for 3 hrs & drain.

Dressing:
3 cups white sugar
1/2 cup flour
3 tsp celery seed
3 tsp mustard seed
1 tsp tumeric
4 cups vinegar

In pot combine dry ingredients, stir in vinegar, & cook until smooth & thick. Stir constantly. Add to pickle & onion mixture. Heat to boiling. Put into jars-right to the top. Seal at once. Makes 6 jars.

Wash beets. Leave on stem & root. Boil until tender-about 1 1/2 hrs. Peel & slice. Put in jars, leaving 1/2" heedspace. Make juice & fill jars to the top.

Juice:
1 cup water
3 cups white vinegar
1 1/2 cups white sugar
2 tbsp pickling salt
sprinkle pepper
1/2 cup pickling spices in cheesecloth bag

1 can Carnation Condensed Milk
1 cup Rye
1 cup table cream
3 eggs
1 tbsp Brown Cow Chocolate Syrup
1/2 tsp coconut flavour extract

Mix ingredients. Pour into buttered loaf pan. Bake at 375' for 55 min. For variation; sprinkle with parmesan cheese or onion bits before baking. Great with chili.

1 pkg of spinach-fresh or frozen
1 pkg of Knorr Vegetable Dry Soup Mix
1 cup of mayo
1 small onion

Cook spinach. Drain well. Chop onion. Blend all ingredients. Serve with pumpernickel bread-hollow the bread & place the dip inside. Cut up the hollowed bread & place around the loaf of bread.

Toss 2 cups of bread cubes in a frying pan with 4 tbsp melted margarine. Spread in a single layer on a baking sheet, sprinkle with parmesan cheese & bake in a 300' oven for 15 min. until cubes are crisp & lightly browned.

Mix egg yolks, mayo & cheez whiz until smooth. Season to taste with pepper. Spoon into egg halves. Sprinkle with paprika.

1 cup sugar
1/2 cup corn syrup
1 cup salted peanuts
1 tsp butter
1 tsp vanilla
1 tsp baking soda

Stir sugar & syrup together. Microwave for 4 min. on high. Remove & stir in peanuts. Cook for 3-5 min. on high (depends on microwave), or until golden brown. Remove & stir in butter & vanilla. Cook 1-2 min. on high. Remove & stir in gently, soda, until light & foamy (this takes only a few seconds). Quickly pour into a lightly greased cookie sheet. Cool for 10 min., then break apart.

2 cups white sugar
3/4 cup light cream or evaporated milk
1/2 tsp salt
1 1/2 cups mini marshmallows
1 tsp vanilla
2 cups chocolate chips
1 cup chopped nuts

In saucepan combine sugar, cream & salt. Cook & stir until mixture comes to a full rolling boil. Boil 5 min. stirring often. Add marshmallows & stir until melted. Remove from heat. Add vanilla & chipits stirring until melted. Stir in nuts. Spread into a greased 8" square pan. Chill until set then cut into small squares.

The following recipe yields about 2 large punch bowls.
Add:
1/2 can cranberry cocktail
1 tin of frozen pink lemonade
1 bottle of soda
1 bottle of ginger ale
1 can of unsweetened orange juice
1/2 can of troplcal fruit juice
cut up fruit-kiwi, grapes, bananas, oranges, pineapples
1 1/2 tubs of rainbow sherbet (add just before serving)
ice

1 1/2 cups white sugar
1 1/2 cups water
-boll 3 min. & cool
1 1/2 cups orange juice
1-24 oz. grape juice
2 bottles ginger ale
-add to above liquids & mix
-chill
-add ice before serving

2 tbsp margarine
2 tbsp flour
1/2 tsp salt
dash pepper & paprika-each
1 cup milk
1/4 cup cheese-grated

Melt marg. in saucepan; blend in flour & seasonings; let bubble 3 min. Add milk slowly. Cook & stir until smooth & thick, about 3 min. Remove from the heat & add cheese. Stir until it is melted.

2 tbsp margarine
2 tbsp flour
1/2 tsp salt
sprinkle of pepper
1/8 tsp onion powder
1 cup milk
2 tbsp lemon juice

Melt marg. in saucepan. Mix in flour, salt, pepper & onion powder. Add milk & lemon juice. Heat & stir until it boils & thickens.

3/4 cup ketchup
2 Csp horseradish
3 tbsp sweet pickle relish
1 tbsp vinegar
1 tsp dry onion flakes
1 tsp worcestershire sauce

1 cup sour cream
4 oz. cream cheese-softened
3 tbsp blue cheese-crumbled
1/4 tsp onion salt

1/3 cup chopped onion
2 tbsp margarine
1 tbsp flour
1/4 tsp salt
1 cup milk
1 tbsp prepared mustard
1 tbsp lemon juice

Saute onion in butter in saucepan until soft. Mix in flour & salt. Add milk, mustard & lemon juice. Stir until it boils & thickens. Makes about 1 cup.

Fot best results, it pays to use the exact ingredients called for in the recipe. But if you suddenly find the sugar canister bare, you can substitute syrup, or other sweeteners.Here's how.

When you need:
1 cup corn syrup
1 cup honey

1 cup sour milk
1 cup light cream
1 cup heavy cream
1 tsp baking powder

1 cup broth

1 tbsp corn starch
2 egg yolks
1 tsp dry mustard
1/4 cup fresh onion
2 tbsp fresh parsley
1 cup cake flour

Use:
-2 cup sugar plus 1/4 cup liquid
-1 cup molasses & omit baking soda.
Replace each 1/4 tsp soda with 1tsp baking powder.
OR-I cup sugar plus 1/4 cup liquid
-1 cup milk plus 1 tbsp vinegar
-7/8 cup milk plus 3 tbsp butter
-3/4 cup milk plus 1/3 cup butter
-1/4 tsp baking soda plus 1/2 tsp
cream of tartar
-dissolve 1 bouillon cube in 1 cup.hot water
-2 tbsp all purpose flour
-1 whole egg
-1 tbsp prepared mustard
-1 tbsp minced onion
-1 tbsp dried parsley flakes
-1 cup all purpose flour
minus 2 tbsp

3 tsp ............. 1 tbsp
16 tbsp(liquid)...l cup
12 tbsp(dry) ...... 1 cup
1 cup ............. 1/2 pint
4 tbsp cocoa ...... 1 sq choc
8 egg whites ...... 1 cup

12 egg yolks ............ 1 cup
juice from I lemon ...... 3 tbsp
1 cup butter ............ 1/2 lb
2 cups white sugar ...... 1 lb.
2 1/2 cups br sugar ..... 1 lb.
4 cups flour ............ 1 lb.

1 tsp = 5 ml
1/4 cup = 60 ml
35.2 oz = 1 litre
16 oz. = 454 grams
2.2 lbs. = 1 kg

1 tbsp = 15 ml
1/3 cup = 80 ml
40 oz = 1.14 litre
17.64 oz=500 grams
50.71 lbs = 23 kg

1 fluid ounce = 30 ml
1 cup = 240 ml
1 oz. = 28,35 grams
35.27 oz = 1 kg

1L, I.5L, 2L, 3L saucepan = 32, 48, 64, 96 fluid ounces
4L, 5L saucepan = 128, 160 fluid ounces
20cm, 25cm skillet = 8 inch, 10 inch