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Pioneer Club Recipes

Listed below are a few select recipes that were found in the above book.

I have tried to include a couple of recipes from each category, along with the lady that wrote it.

All recipes are transcribed as recorded in the book

Thanks! to Jimmy Moore for submitting the Pioneer Club Recipe Book

"Candies"

"Fudge"

written by Mrs. Mort Adams

3 C sugar, 2/3 C cocoa, 3 lb Karo, 1-1/2 C milk, 2 tb butter


"Mexican Pecan Candy"

written by Nell Richardson Heck

1 C B. sugar; 1 C W. sugar; 1/2 C water; 2 C nuts; 2 tsp W. Karo; pinch of salt; 1 tsp vanilla; 1 tsp butter

Mix all ingredients except butter and vanilla and cook until soft ball is formed in ice water. Then add butter and vanilla. Beat and drop from spoon on waxed paper in patties (Do not beat until to stiff)

"Cakes"

"Fruit Cake"

written by Maggie Davenport

1 lb butter; 10 eggs; 2 tsp soda; 1 lb currants; 1 lb raisins; 1 lb citron; 1/2 cup pickle juice; 1 lb candied pineapple; 1 lb pecans; 1 lb Br sugar; 1 lb candied cherries; 1 lb flour; 1 lb almonds; 1/4 lb walnuts; 1/4 lb lemon peel; 1/4 lb orange peel; 1 tsp each allspice, nutmeg, cloves, cinnamon.

Brea up nuts and cut fruits in small pieces, except cherries which should be left whole. Cream the butter and sugar, add beaten egg yolks, then juice. Mix half the flour and sift the other half several times with spices and soda.

To butter mixture add the beaten egg whites, then the floured nuts and fruits and last the other flour. Bake at 300 deg for 2 hours or according to size of pans. Line pans with brown paper (greased). When cool unwrap and sprinkle with wine and store with 1/2 apple.


"Burnt Sugar Cake"

written by Della Moore

Put 1 c sugar in pan and stir over fire until the sugar melts and becomes a liquid. It really must burn. Have ready 1 C boiling water. Remove pan from fire and pour in the water carefully. Put on stove again and allow to boil until you have a thick black syrup. Put in a jar and you have enough for 2 cakes.

CAKE

Cream 1/2 c shortening; 1-1/2 c sugar. Add yolks of 2 eggs and 1 c water. Add 2 c flour and beat 3 minutes. Add 3 tsp caramel syrup; 1 tsp vanilla; another 1/2 c flour, beat and stir in 2 tsp BP and beaten whites of 2 eggs.

FILLING

1-1/2 c sugar; 1/2 c water. Boil until syrup spins a thread. Pour over beaten whites of 2 eggs. Beat until almost cold and stir in 1 tsp vanilla and 2 tsp caramel syrup

"Cookies"

"Rocks"

written by Mary Richardson

1 scant c butter; 1-1/2 c sugar; 3 eggs; 3 c flour; 1 tsp cinnamon; 1/3 tsp soda in 1/3 c hot water; 1-1/2 c pecans (chopped); 1-1/2 c raisins.

Cream butter and sugar, add eggs, beat until light then add soda and hot water. Add flour sifted with cinnamon and lastly add nuts and raisins.

Drop on greased pan with teaspoon and bake

When cool they may be stored in cookie jar or air-tight container and will keep fresh - especially nice for the holidays.


"Waxy Pecan Cake Bars"

written by Melba Thompson Carpenter

1-1/2 c br sugar; 3/4 c flour; 1-1/2 c pecans; 1 tsp vanilla; 3 egg whites unbeaten; 1/2 tsp BP; pinch of salt. (Vanilla is optional)

Mix egg whites and brown sugar thoroughly. Add pecans and other ingredients. Bake in greased and floured pan (shallow) in medium oven. Let cool and cut in bars. Bake about 20 minutes

"Meats"

"Ham Loaf"

written by Minnie Dunn

2 c ground ham; 2 tb gelatine; 1/2 c cold water; 1 small onion chopped; 1 small green pepper chopped; 3 hard boiled eggs chopped; 1/2 c celery chopped; 1/3 c olives chopped; 1/2 c pickle chopped; 2 tsp lemon juice

Mix all together, soak gelatine in cold water, melt over hot water, Chill


"Little Rascal or Son of a Gun"

written by Ophelia Stephenson

Get the following ingredients from a calf or beef. 1 c meat; 1 c liver; 1 c heart; all the marrow guts; all of 1 kidney; 1/2 tbs melt; all the sweet bread; 1 c tallow; 1 tsp salt; 4 or 4 green peppers

Chop all of this up first; put in a stock pan, cover with water and let simmer about 3 or 4 hours; add more water if necessary but it must cook down until the gravy is thick. Never thicken with anything. this quantity would be for a medium sized crowd. If wanted to a large crowd use the whole amount of the ingredients mentioned contained in a calf, and add green pepper and salt to taste.

"Pies"

"Marshmallow and Orange Pie"

written by Lillian Young Blackwell

2 eggs; 4 tb (level) cornstarch; 1/2 c sugar; 1 c orange juice; 1 tb water; 2 tb butter; 1 doz marshmallows.

Beat egg yolks. Mix cornstarch and sugar. Combine all ingredients except marshmallows. Cook in double boiler for 15 minutes. Fold in marshmallows cut in half. Cool and put into baked pie crust. Cover with meringue made of the whites of 2 eggs. Cook slowly until light brown. Oven at 325


"Jam Cake"

written by Gladys Parke Camp

1 c butter; 2 c sugar; 3 eggs; 3-1/2 c flour; 1 c butter milk; 1 tsp soda; 1 c nuts; 1 c jam; 1 c raisins; spices

FILLING

Put 2 c sugar and 1 c milk in 1 vessel. When it begins to boil, add 1 c sugar that has been melted over fire in heavy skillet. Cook until it forms a soft ball when dropped in cold water. Cool, beat until creamy and ice cake.

"Salads"

"Hot Slaw"

written by Maggie Price

Heat a rounding tablespoon butter; 1 c of sugar, with 3 c vinegar, and add 1 c sour cream, beaten with 1 egg, and a rounding tsp flour. Let it boil two or three minutes; then pour on 2 qts finely chopped cabbage. Season with salt and pepper and dry mustard.


"Black Cherry Salad"

written by Myrtle Mendel

1 large can black cherries; 1/2 c diced pineapples; 1/2 c chopped pecans; 1/4 c grated carrots; 1 box raspberry jello-o

Use cherry juice, pineapple juice and add enough water to make 1 pt. Dissolve jell-o as directed on box. Mix well and put in individual molds.

Add cream cheese to salad dressing; serve on lettuce

"Sauces"

"French Dressing"

written by Maggie Price

1 c sugar; 1/2 c vinegar; 2 c wesson oil; 2 cans tomatoe soup; 1 medium size grated onion; 2 tb A-1 sauce; 2 tsp salt; 2 tsp paprika; 1 tsp prepared mustard

Mix, beat well with rotary beater; put in jars, shake well before using. This makes 3 pts


"Rhubarb Sauce"

written by Mrs Charlie Dees

Remove tops, wash, cut into pieces. Put into fruit jar and cover. Place over moderate fire until cover is hot to touch, about 5 minutes. Reduce heat to low and cook 15 minutes. Sweeten to taste. Cook 5 minutes more.

"Sandwiches"

"Cheese Sandwiches"

written by Ann Rooney Brissmon

Melt 1 lb ground cheese and 1 small can non-condensed milk (do not dilute), in double boiler (do not let boil). Stir well and let cool. Add 1 small can crushed pineapple and 1 c chopped nuts. Mix well. Keep in refrigerator


"Chili Sandwiches"

written by Peggy Laverne Pouncey

Cut very fine with biscuit cutter 1 small can of green peeled chili with 6 hard boiled eggs. (boil eggs until very hard) Add salt to taste and mix with mayonaise, generously. Spread on buttered whole wheat bread. Trim edges


"Sandwich Filling"

written by Mrs Tryon Lewis

8 hardcooked eggs; 1 lb crisp bacon; 1/2 lb cream cheese; 1 sweet pepper; 3 sour pickles; 2 small cans pimentoes; 1 onion.

Grind all ingredients in food chopper. It is better to grind cheese and pimentoes last. Moisten with salad dressing or until consistency to spread

"Vegetables"

"Spanish Scrabble"

written by Mrs Marsh Lee

1 lb round steak ground; 1 c tomatoes (canned); 1 c corn; 1 green pepper; 1 small onion chopped fine.

Brown the meat and onion in 1 tb drippings. Then add tomatoes, corn, pepper with 1/2 c water. Cook 30 minutes. This may be served plain or in a nest of cooked egg noodles. A good one dish meal.

"Miscellaneous Deserts"

"Pineapple Fritters"

written by Belle Downs

1 egg; 1 c sugar; 1 tb butter; 1 c cold milk; 2 c flour; 1 tsp BP

Slice the pineapple, turn them in the batter and fry in hot lard or butter. (Canned pineapple may be used)


"Sherbert"

written by Mollie Wilson

2 c milk; 1 c sugar. Scall and freeze to mush. Add juice of 2 oranges and 1 lemon. Beat until fluffy. Continue freezing. Extra good.

"Breads"

"A Cowboy's Recipe For Sour Dough Biscuits"

written by Mrs. Shipton Parke

To one cup of flour add a level tablespoon of sugar. Stir well. Add sufficient luke warm water to form a medium thick batter. Place in jar in warm place to sour. When bubbles appear in the mixture add a cup of water, a teaspoon full of sugar and enough flour to maintain the consistency of the batter. This should be ready for use in twelve hours.

For biscuits: 1 large cup sour dough, 1/2 tsp salt, the same of soda and sufficient flour to form a thick dough. Work thoroughly. Cut off small pieces for biscuits. Dip these quickly in hot melted grease and place in oven. 


"Old Fashioned Corn Pones"

written by Mrs. W. P. Rooney

Sift 2 cups white corn meal with 1 tsp salt and 1 tsp double acting BP. Pour 1-1/2 cups boiling water over meal. Add 2 tbs butter. Heat well. Mold into small pones and bake on a well greased heavy griddle of skillet in hot oven about 30 minutes.

Makes 12 small pones. Split while hot and serve with butter or jam.

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Last updated: Tuesday, August 14, 2007 04:03 PM

Copyright 2009 by Eddie Cope