Carolina Lemon Butter Cookies (1950)

• 
  Juice and gratings of 1 lemon
• 1 cup butter
• 2 cups sugar
• 2 eggs
• 4 cups (1 quart) of flour
• 1/4 tspn baking soda dissolved in 1/2 cup milk or water
• 1 tspn lemon extract
• 2 tbspns baking powder

Cream butter and sugar; add eggs, baking soda with milk or water, baking powder, and flour sifted together. Then add lemon juice, rind, and lemon extract.

Roll out thin, adding more flour. Cut with cookie cutter. Bake on greased cookie sheet in slow oven for 20 minutes. Yield: about 100 cookies.

More "Lost" Cookie Recipes

Farmer's Butterscotch - Oatmeal Cookies (1979)

Zucchini Chocolate Chip Cookies (1961)

(Origin - "Charleston Receipts" by the Junior League of Charleston, South Carolina, 1950. Recipe by Mrs. Herbert Ravenel Sass.)

Betty Crocker's Lemon-Parsley New Potatoes (1960)

• 
  2 1/4 lbs. new potatoes (15 to 18 small)
• 3 tbspns butter
• 1 tspn snipped fresh parsley
• 1 tspn grated lemon peel
• 1/4 tspn salt
• 1/4 tspn pepper

Pare a strip from the center of each potato. Heat 1-inch salt water (1/4 tspn salt to 1 cup water) to boiling in a 3-quart saucepan. 

Add potatoes. Cover and heat to boil. Reduce heat, then cook 20 to 25 minutes or until tender, then drain. Return potatoes to saucepan.

Heat butter until melted, and stir in the parsley, lemon peel, salt, and pepper. Pour over potatoes, and stir gently to coat. Four servings. 

More "Lost" Potato Recipes

Stuffed Cheese Potatoes with Spinach (1987)

Scalloped Potatoes with Fritos (1955)

(Origin - "Betty Crocker's Old-Fashioned Cookbook" published by Prentice Hall Press, 1990.)

Farmer's Lemon Meringue Cake (1981)

• 
  1 package yellow cake mix
• 1/2 cup softened butter
• 1 egg, slightly beaten
• 1 1/3 cups sugar
• 1/2 cup cornstarch
• 1/4 tspn salt
• 1 3/4 cups water
• 4 eggs, separated
• 2 tbspns butter
• 1 tbspn grated lemon rind
• 1/2 fresh lemon juice
• 1/4 tspn cream of tartar
• 1/2 cup sugar

Preheat oven to 350 degrees. Stir the cake mix, butter and egg together and press the dough into a 9-x-13-inch pan. Set aside.

Combine the sugar, cornstarch, salt, and water into a saucepan over low heat, and stir constantly until boiling. And the egg yolks quickly and cook (stirring constantly) until thick. Stir in the butter, lemon rind, lemon juice, and pour everything over the cake dough in the pan. 

Beat the egg whites together with the cream of tartar until frothy. Gradually add the 1-2 cup of sugar and beat at high speed until stiff peaks form. Spread this mixture over the lemon filling and bake in preheated oven 25 to 30 minutes.   Cool and refrigerate one hour before serving. 

More "Lost" Lemon Recipes

Lemon Chiffon Muffins (1976)

Louisiana Lemon Sour Cookies (1974)

(Origin - "Cookbook - 25 Years Women of the Farm Bureau" by the Madison County Farm Bureau, Illinois. Recipe by Reita Sparrowk of Bethalto, Illinois.) 

Caramel Ham Loaf (1957)

• 
  1/2 lb ground beef
• 1 lb ground ham
• 5 slices bread, soaked in 1 1/4 cups milk
• 3 beaten eggs
• 1/2 tspn salt
• 1/2 tspn dry mustard
• 1/3 cup brown sugar
• Whole cloves

Mix meats, soaked breads, eggs, salt, and mustard. 

In bottom of a butter loaf pan, sprinkle the brown sugar and a few cloves. Pack meat mixture on top, and bake at 350 degrees for 1 hour.

Do in individual custard cups for parties. Serves 6.

More "Lost" Ham Recipes

North Carolina Country Ham in Coca-Cola (1987)

Fried Ham and Ham Gravy (1967)

(Origin - "Helen Corbitt's Cookbook" by Helen Corbitt, Director of the Neiman-Marcus restaurants, 1957. Art by Joe Allen Hong.)  

Cider Apple Pie (1977)

• 
  1/2 lb dried apples
• 3 cups cider
• 1/2 cup sugar
• 1/2 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• Pastry for a two-crust nine-inch pie
• 2 tbspns butter
• Nuts (optional)

1. Place the apples and cider in a saucepan. Bring to a boil and simmer until apples are tender and plump.

2. Combine the sugar, cinnamon, and nuts. Add to apples and cook 10 minutes longer. The apples should have absorbed most of the juice. Cool slightly.

3. Preheat the oven to 425 degrees.

4. Line a 9-inch pie plate with half the pastry. Pour in the apple filling. Roll remaining pastry into a rectangle and cut into 1/2-inch strips. Dot apple mixture with butter and make a lattice of pastry.

5. Bake 25 minutes, or until filling is bubbly and pastry is golden. Remove from oven. Serve warm, or let the pie cool completely. Serves 6.

More "Lost" Apple Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Shaker Cider Cake (1880)

(Origin - "Family Circle Favorite Recipes Cookbook" by the editors of Family Circle, edited by Ralph Genovese, 1977.) 

Coffee-Glazed Ham Slice (1964)

• 
  1 slice (about 1 1/2 in thick) fully cooked ham
• 1 tspn instant coffee
• 2 tbspns orange juice
• 1/4 cup maple-blended syrup
• 1/4 cup brown sugar
• 2 tbspns butter

Place ham slice in a shallow baking dish. Cover, and bake in slow oven (325 degrees) 30 minutes. 

Meanwhile, combine instant coffee with orange juice in a small saucepan, stirring until blended. Add remaining ingredients, then heat and stir until blended. 

Uncover ham, spoon on glaze, and bake another 30 minutes uncovered, basting occasionally with coffee mixture. Makes 4 servings.

More "Lost" Coffee Recipes

Williamsburg Coffee Crisp Cookies (1971)

Betty Crocker's Cinnamon Coffee Bar Cookies (1950)

(Origin - "The Maxwell House Coffee Cookbook" Executive Editor Doris McFerran Townsend, Consulting Editor Ellen Saltonstall of the Coffee Brewing Institute, Inc., 1964.) 

Hershey Bar Buttermilk Cake (1962)

• 
  1/2 lb butter
• 2 cups sugar
• 4 eggs
• 2 tspns vanilla
• 1/ tspn salt
• 8 plain Hershey bars, melted
• 2 1/2 cups sifted cake flour
• 1 cup buttermilk
• 1/4 tspn baking soda
• 1/2 cup chopped nuts

Cream butter and sugar. Add and beat eggs one at a time into the mixture. Add the vanilla, salt, and melted Hershey bars.

Add the flour and buttermilk mixed with the baking soda alternately. Fold in the chopped nuts.

Bake in a greased angel food cake pan for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar when done, in place of icing. This will keep indefinitely, and no icing is needed.

More "Lost" Chocolate Cake Recipes

Mint Chocolate Chip Cake (1950)

Classic Chocolate Butter Cake (1986)

(Origin - "Helen Corbitt's Potluck" by Helen Corbitt, Director of Restaurants at Neiman-Marcus, 1962.) 

Farmer's Caramel Pumpkin Ring Dessert (1976)

• 
  1/2 cup sugar
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/2 tspn salt
• 1/2 tspn ground cinnamon
• 1/4 tspn ground ginger
• 1/4 tspn ground nutmeg
• 5 eggs, slightly beaten
• 1 can (14 1/2 oz) evaporated milk
• 1 tspn vanilla
• Whipped cream

Melt 1/2 cup sugar in skillet over low heat until a golden syrup is formed, stirring constantly to prevent burning. Immediately pour into  5-cup mold, turning and rolling from side-to-side to coat with a sugar syrup. Set aside.

Stir together pumpkin, 3/4 cup sugar, salt, and spices. Blend in eggs. Stir in evaporated milk and vanilla. Pour into mold. Place in pan of hot water and bake in 350 degrees oven for about 1 hour or until knife inserted halfway between center and outer edge comes out clean. 

Cool, then chill thoroughly. To serve, run knife around sides of pan. Invert on serving dish. Serve with whipped cream if desired. Make 8 servings.

More Pumpkin Recipes

Easy Pumpkin Cupcakes (1984)

Libby's Apple Pumpkin Fritters (1984)

(Origin - "Great Home Cooking in America - Heirloom Recipes Treasured for Generations" by the Food Editors of the Farm Journal, 1976.)

Summer Squash Orange Cake (1982)

• 3 cups flour
• 3 tspns baking powder
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1/4 tspn ground cloves
• 1 cup butter, softened
• 1 3/4 cups dark brown sugar, packed
• 2 tspns grated orange rind
• 4 eggs
• 1/3 orange juice
• 1 1/2 cup grated squash (summer or zucchni)

Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. 

Slowly beat in the dry ingredients alternately with the orange juice. Stir in the grated squash. 

Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50 to 60 minutes. When cooled, sprinkle with powdered sugar or frost.

More "Lost" Squash Recipes

Stuffed Zucchini with Bacon (1950)

Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Scalloped Tomatoes (1982)

• 3 lbs tomatoes
• 2 cups lighted packed fresh bread crumbs
• 8 tbspns butter
• 1/2 cup minced shallots or onions
• Chopped basil (optional)
• Salt and freshly ground pepper

Peel and halve the tomatoes. If the tomatoes are very large, cut each half into 2 thick slices. Let drain while preparing the bread crumbs.

Heat 7 tablespoons of butter, and sauté the onions or shallots until wilted. Stir in the bread crumbs, coating with butter, and lightly cook. Add the basil, and season with salt and pepper.

Place half the tomato slices in a buttered 8-x-8-inch baking dish. 
Top with half the crumb mixture. Repeat the layering and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. Serves 4 to 6.

More "Lost" Tomato Recipes

Tomato Quiche (1983)

Old-Time Tomato Cookies (1926)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.)