(Recipes from Great-Grandmother’s and Grandmother Handwritten Recipe Book.)
4 cups of fresh cranberries
2 apples quartered1 lemon quartered
2 carrots peeled
½ cup of celery, diced¾ cup of sugar
¼ cup of corn syrup or maple or 6 tablespoons of honey¼ teaspoon of salt
Put cranberries, apples, lemons and carrots through food chopper. Combine
with celery, sugar, corn, syrup and salt blend.
Chill to serve. It makes 1 ¼ quarts of relish.
Great for Fall and Winter Seasonal Recipes, Holiday Recipes, Socials, Church,
Sewing Circles and Bereavement events.
Here is a treat from their Recipe Book:
For The Ladies
This menu is for a luncheon, and it is a lady-like meal with no meat dish.
Instead we use a vegetable-peanut butter loaf as the main course, which will
save on the budget. Also, don’t be frighten at the number of eggs used in the
no-meat loaf, because we use only the yolks for that, and we use the whites
of the same eggs for dessert. We do not recommend this menu for a meal
at which there will be gentlemen, for they prefer something more substantial.
Vegetable Peanut Butter Loaf
(To Serve 100 People)
24 Cups of cooked carrots
12 Cups of dry bread crumbs
4 ½ Cups peanut butter
1 ½ Cups of bacon fat
¼ Cup of grated onion
¼ Cup of chopped parsley
2 Tablespoons of celery salt
24 Egg Yolks
8 Cups of milk
1 teaspoon of pepper
1 Tablespoon of salt
Put beans and carrots through the meat chopper and mix with bread crumbs.
Combine peanut butter and bacon fat and add it to vegetables. Beat egg yolks
Together with the mild and add to the vegetables mixture. Season and bake in
Greased loaf pans in a *moderate oven for one hour, or until firm and brown.
The loaf can be served hot as sliced or with white sauce or tomato sauce.
* moderate oven 350 degrees
Winter Vegetable Salad
(Serves 100 people)
16 Cups of chopped cabbage
16 Cups of diced celery
16 Cups of grated raw carrots
1 Cup of grated onion
1 ½ to 2 Quarts Russian Dressing
Combine vegetable and moisten with the dressing to suit taste.
(Serves 100 People)
15 Cups of stewed and pitted prunes
5 Cups of Sugar
24 Egg whites
Drain the liquid from the stewed prunes, pit and chop beforeMeasuring. Beat egg whites stiff and add sugar. Fold in prunes
chill well and serve.
Coffee for 100 People
3 Pounds of ground coffee and six gallons of water
3 Gallons of cream
3 Cups of sugar