Last week was an exploration into three recipe boxes belonging to three local women who each had a significant amount of recipes stored under S.
If you recall, Hilda’s stash consisted of sauces and soups to serve family. Martha saved loads of salad and salad dressing recipes, serving them at luncheons and dinners. Evah baked scones by the dozen for afternoon tea with a friend.
Here are some of the more noteworthy recipes from each box.
Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway, OH 45341
Chili Sauce
(Card marked from kitchen of Esther Steele)
Grind tomatoes, celery, mangoes and onions. Mix in a large, non-reactive kettle. Tie the allspice, cloves and stick cinnamon in cheesecloth and add to pan. Add sugar and salt. Stir well. Cook down to desired thickness. Then, add vinegar and cook down again. Put in hot jars, seal. Using boiling water bath, process 15 minutes for pints.Orange-Green Salad
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½ cup mayonnaise
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2 teaspoons prepared mustard
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¾ teaspoon salt
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1 tablespoon lemon juice
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3 cups shredded cabbage
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1 cup grated carrots
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½ cup raisins
Combine first four ingredients. Place cabbage, carrots and raisins in mixing bowl. Pour dressing over all and toss well. Chill thoroughly and toss again before serving. Makes 4-6 servings.
White Sauce
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2 tablespoons butter
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2 tablespoons Bisquick baking mix
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¼ teaspoon salt
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1/8 teaspoon pepper
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1 cup milk
Heat butter in a saucepan over low heat. When just melted, stir in baking mix, salt and pepper. Cook over low heat, stir constantly. Mixture should be smooth and bubbly. Remove pan from heat. Stir in milk. Put pan back on low heat and stir constantly until it comes to a boil.
Cook one minute until it thickens. Makes about one cup. If you want cheese sauce, stir in ½ cup shredded cheese and ¼ teaspoon dry mustard over low heat, just until cheese is melted and can be blended into sauce. If desired, flour can be substituted for baking mix.Basic Scones
2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
¼ cup cold butter, cut into small pieces
2 eggs, beaten
6 tablespoons milk or cream
Sift flour, baking powder and salt twice into mixing bowl. Cut butter into it until small crumbs form. Add eggs that have been beaten with the milk. Mix just until incorporated.
Turn out onto floured board. Pat together into ½-inch to ¾-inch thick. Cut into rounds with floured cutter. Place on greased cookie sheet. Can be brushed with milk or water and sprinkled with sugar if desired. Bake in hot oven 400 degrees for 12-15 minutes until golden brown and firm to touch. Serve warm with plenty of butter and jam or jelly.Mustard Sauce
(from Pet Milk)
2 tablespoons butter
3 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1 small can (2/3 cup) Pet evaporated milk
2 tablespoons lemon juice
2 tablespoons finely chopped parsley
Melt butter in saucepan. Blend in mustard, Worcestershire sauce, and milk. Mix well. Add lemon juice and parsley. Heat through. Serve over ham slices, baked ham squares, or other meats.Creamy Chocolate Sauce
(No-cook sauce from Pet Milk)
1 pkg. (4 ½ ozs.) chocolate instant pudding
2/3 cup light corn syrup
1 small can (2/3 cup) Pet Evaporated Milk
1 teaspoon vanilla
Use a blender or electric mixer for this recipe. Mix pudding and syrup. Gradually add milk. Blend well. Mix in vanilla. Chill until thickened. Serve over ice cream, puddings, cakes, or fruit. Refrigerate any leftovers.Martha’s Palette of Fruit
6 large, firm apples
1 cup sugar
1 cup water
1 cup red cinnamon candies
8 pear halves
1 cup sugar
1 cup water
Green food coloring
1-2 drops peppermint flavoring
1 pkg. (3 oz.) cream cheese
8 cling peach halves, drained
½ cup vinegar
½ cup sugar
½ cup peach juice
Stick cinnamon
8 whole cloves
For apples: Make syrup of sugar, water and red cinnamon candies. Peel and core apples. Cut in half horizontally. Simmer apples in syrup until transparent and tender but still firm. Remove from syrup. Drain well. Chill well.
For pears: Make syrup of sugar and water. Cook 3 minutes. Add food coloring and peppermint flavoring (just a few drops). Add pear halves and heat to boiling. Remove from heat. Place fruit and syrup in bowl and chill well.
For peaches: Make syrup of vinegar, sugar and peach juice. Add stick cinnamon and cloves. Cook for 3-4 minutes. Pour syrup over peach halves in a bowl. Chill well.
To assemble plate: On large platter, arrange drained pears in tight circle in center of platter. Fill centers with piped rosettes of softened cream cheese. Arrange drained peach halves around the pears. Fill peaches with rosettes of softened cream cheese or leave plain. Arrange apple halves around edge of peaches. Serve fruits on salad plates lined with crisp lettuce leaves.
Enough for at least 8 servings. Adapted from Capper’s Farmer Magazine, unknown date.Bounce Berry-Orange Scones
1 ½ cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon shredded orange peel
½ cup cranberries (bounce berries), chopped
¼ cup chopped pecans
1 egg, beaten
1/3 cup orange yogurt
Orange juice and sugar for tops
Preheat oven to 400 degrees. Grease cookie sheet. In mixing bowl, sift flour, sugar, baking powder and salt. Stir in orange peel. Stir in cranberries and nuts. Make a well in the center. Blend together egg and yogurt and pour into well.
Stir just until moistened. Turn dough out on floured surface. Gently pat and fold until dough is shaped into a smooth mound. Divide in half. Place each half onto greased cookie sheet. Pat each half into a 4-inch circle. Cut each into six wedges. Brush tops with orange juice and sprinkle with sugar. Bake 15-18 minutes or until done. Remove, separate wedges, cool. Serve with butter, orange marmalade, cranberry jelly or clotted cream.
