Neat hints and older recipes for us baby boomers. I love to shop thrift stores, and I happened upon this gem of a cookbook called, "The Priscilla Cook Book" Personal Recipes by The Woman's Association Pilgrim Congregational Church in St. Pete, Florida. Certainly looks to made in the early 40's. Enjoy!
Greaseless Griddle Cakes: When making griddle cakes, grease the pan for the first cake. After that rub a piece of raw potato over hot griddle instead of greasing. The cakes brown nicely and there will be no smoke.
Sugar in Fruit Pies: When making fruit pies sprinkle the sugar under the fruit instead of on top. The juice will boil up through the fruit and not out and over the top.
When cutting cream pies dip the knife in warm water and none of the filling will stick to the knife.
Meringue will always stand up high and perfect if a generous pinch of baking soda is added to beaten whites.
Coat raisins in flour before stirring them into a cake to prevent them from going to the bottom.
2 Tbsp. of lemon juice added to 1 cup of milk will sour immediately.
Add several drops of vinegar to icing while beating and it will be soft and seldom grainy.
And lastly, an oldie but a goodie because I certainly remember this recipe.
Mix together and form into patties. Brown in fat, Put into casserole and pour in soup diluted with water. Bake in slow oven 1 1/2 hours. The secret of its excellence is in cooking at low temperature. May be cooked in heavy aluminum on top of stove. Emma Rogers
Certainly would not use aluminum today!
Source: The Priscilla Circle of The Woman's Association Pilgrim Congregational Church
By whiitewolf from Fort Pierce, Florida
I think that would be "coat" raisins in flour - not "boil" raisins in flour! Haha!
<b>Editor's Note:</b> Oops, it's fixed. Thanks
Lemon juice and milk - substitute for buttermilk when baking!
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