RECIPES PAGE 3
Best Tomato Catsup
1 1/2 tsp. whole cloves
1 1/2 tsp. broken stick cinnamon
1 tsp. celery seed
1 cup white vinegar
8 lbs. ripe tomatoes ( 25 med. size )
1 tbsp. chopped onion
1/4 tsp. red pepper
1 cup sugar
4 tsp. pickling salt
Measure spices into saucepan. Add vinegar and cover. Heat to boil and remove from heat. Peel tomatoes and mash ( I put them in the blender ) Place in kettle. Add onion and red pepper. Heat to boil cook 15 min. stirring occasionally. Put tomato mixture through sieve to remove seeds, pepper and onion. Add sugar and heat to boil, then simmer briskly, look until you have half the amount you started with. Measure with ruler to be sure.( 45-60 min. ) Strain vinegar and spice directly into mixture. Discard spices; add salt. Simmer to consistency you like, stirring frequently. Fill hot , sterilized jars and seal. Makes 2 pints.
Pat Noble
Pear Pie
2 cans ( 20 oz. each ) pears, drained
1 tbsp. lemon juice
1/4 cup of sugar
1/2 tsp ginger
1/2 cup butter
1/2 cup lightly packed brown sugar
1 cup flour
1/2 cup chopped walnuts
1 unbaked 9 inch pie shell
Preheat oven to 375
Slice pears into a bowl. Combine with lemon juice, sugar and ginger. Place in shell . Cut butter into brown sugar and flour. Add walnuts. Sprinkle over pears.
Bake 50 min.
Cream Puffs
1/2 cup shortening1 cup water
1/4 tsp. salt
1 cup instant blending all purpose flour
4 eggs
Place shortening and water in saucepan and bring to a boil. Add flour and salt all at once. Cook and stir vigorously until batter leaves the sides of the pan and forms a ball ( about 1 minute ) Remove mixture from heat and let stand until cool. Add eggs, one at a time, beating until smooth after each addition. Drop spoonfuls of batter in 2 in. rounds on greased baking sheet, heaping them well in the centre. Bake in hot oven ( 425 ) for 15 min. then reduce the heat to 350 and bake for 30 min. longer or until surface is crisp and firm. Cool, cut opening in side and fill with sweetened whipped cream, ice cream or sweetened fruit. Dust tops with icing sugar or top with chocolate glaze. Yield 12 large puffs.
Chocolate Glaze
1 square semi sweet chocolate ( 1 oz. )
2 tbsp. butter
2tbsp. milk
1 cup icing sugar
1/4 tsp. vanilla
1/8 tsp. salt
Melt chocolate and butter in top of double boiler. Add milk and remove from heat.
Add icing sugar, vanilla and salt; beat until smooth. Thin with a little cream if necessary.
Sour Cream Raisin Pie
1 cup sour cream
1 cup brown sugar
2 egg yolks
1/2 cup raisins
1 tsp. cinnamon
1 tsp. baking soda
1 cooked pie shell
2 egg whites
1/4 cup sugar
Boil first 5 ingredients till thick, then add baking soda. Pour into cooked pie shell. Beat egg whites till very stiff. Add sugar and beat. Top raisin mixture with this. Brown in oven.
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