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BUTTERLESS, EGGLESS AND MILKLESS CAKE
(1918 receipe)
2 cups sugar
2 cups raisens
2 tablespoons cocoa
1 teaspoon each salt, cinnamon, cloves and allspice
1 heaping tablespoon lard (can use vegetable shortening)
2 cups hot water.
Boil this mixture about 3 minutes, stir while boiling. Take off the stove and let it cool.
Then sift 4 cups flour, 2 teaspoons baking powder and 1 scant teaspoon soda, disolve in a little water. Put this
in the cooked mixture and stir well. Bake in a loaf cake for about 45 minutes to an hour at 350 degrees.
TUNA BROCCOLI CASSEROLE
l pkg. frozen broccoli
7 oz. can tuna, drained and broken
10 1/2 oz. can cream of mushroom soup
1/2 cup milk
dash salt
Heat oven to 450 degrees. Cook broccoli until almost tender. Snip off enough buds to
make 1/4 cup (save for biscuits). Cut rest into bite-sized pieces, place in greased 9" square pan. Sprinkle with
tuna. Mix soup, milk, salt: pour over tuna. Make Broccoli Biscuit dough (see below) and drop with teaspoon over
mixture. Bake 15 minutes. 6 servings.
Broccoli Biscuits
2 cups bisquick
2/3 cup milk
1/4 cup broccoli buds
Mix broccoli buds into the 2 cups of bisquick. Add 2/3 cup milk all at once and stir with fork
into a soft dough.
Beat dough 15 strokes. It will be stiff and sticky.
Roll dough around on cloth-covered board or wax paper lightly dusted with Bisquick to prevent
sticking.
Knead gently 8 to 10 times to smooth up dough.
MY KITCHEN PRAYER
God bless my little kitchen.
I love its every nook
And bless me as I do my work,
Wash pots and pans and cook,
And may the meals that I prepare,
be seasoned from above
with They great blessing and Thy Grace,
but most of all They Love.
As we partake of earthly food,
the table before us spread.
So bless my little kitchen, God,
an those who enter in.
May they find naught but joy and peace
and happiness there in.
by M. Peterson
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