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Introduction  

Grandma Strong's Recipes

Raised Doughnuts, Date Bread, Quick Rolls, Salt Peanut Cookies, Peanut Butter Cookies, Lemon Cake, Salad Dressing, Bread and Butter Pickles I, Bread and Butter Pickles II, Dill Pickles, Chili Sauce

Grandma Strong’s Raised Doughnuts

Scald 1 quart of sweet milk

Add 1 generous cupful of butter and a heaping cupful of sugar

 Set away until cool, then add ¾ of a cupful of soft yeast, 1 ½ teaspoons cinnamon, and flour enough to make a soft dough.

 Knead well, cover and set in a warm place to rise.

 When light, roll them and cut out, and let rise.

 Fry in a kettle of fat.

 Roll in powdered sugar.

 Grandma Strong’s Date Bread

1 cup dates
1 tsp soda
1 cup boiling water poured over the above

Then add:
2 eggs
1 cup sugar
2 Tbsp melted lard
1 ½ cups flour
Salt
1 tsp B. Pwd.  (I think this is baking powder.)
1 tsp vanilla
½ cup nut meats

Grandma Strong’s Quick Rolls

1 pkg quick yeast
½ cup warm water
2 cups milk –scalded and cooled
½ cup melted butter
2 eggs beaten lightly
2 teaspoons salt
½ cup sugar
8 cups flour

3 hours process

Grandma Strong’s Salt Peanut Cookies

Mix: 1 ½ cup salted peanuts
2 cups brown sugar
1 cup lard
½ teaspoon salt

Combine:
2 eggs
1 teaspoon vanilla 

Add to sifted flour:
2 cups flour
½ teaspoon soda
1 teaspoon baking powder
1 cup corn flakes
1 cup rolled oats 

Bake 12 minutes at 350 degrees

Grandma Strong’s Peanut Butter Cookies

Cream:
1 cup lard
2 cups brown sugar
1 cup peanut butter

Sift:
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon soda

Grandma Strong’s Lemon Cake

1 cup sugar
½ cup flour
2 tbsp. melted shortening
2 tsp. grated lemon peel – dash of salt
1/3 cup lemon juice
1 ½ cup mile, scalded
3 beaten egg yolks
3 stiff-beaten egg whites

 Combine sugar, flour, melted shortening and salt.  Add lemon peel and juice.  Stir milk into egg yolks and add to lemon mixture.  Fold in egg whites.

Set casserole in shallow pan, filling pan to 1” with hot water.  Bake in slow oven (325 degrees) 45 minutes or until cake part is done.

Grandma Strong’s Salad Dressing

½ cup sugar
½ to 1 teaspoon mustard
2 Tablespoons flour
½ cup vinegar
½ cup water
2 whole eggs or 4 yolks

 Grandma Strong’s Bread and Butter Pickles I

Slice 4 quarts medium sized cucumbers (do not peel)

Add:
2 cups sliced onions
½ cup salt
4 Tablespoons mustard seed
1 teaspoon celery seed
2 quarts vinegar
1 teaspoon tumeric

Slice and add salt cover.  Let stand for 3 hours.  Mix rest of ingredients and pour over cucumbers.  Place over low heat and bring to scalding, stir from time to time.  Do not boil.

  Grandma Strong’s Bread and Butter Pickles II

Combine and let stand for 3 hours:
6 quarts medium sized cucumbers (do not peel)
6 onions medium-sized sliced

Drain.

1 ½ quart vinegar
6 cups sugar
½ cup mustard seed
1 Tablespoon celery seed
¼ to 1/3 teaspoon cayenne pepper

Combine seasonings and vinegar and boil.

Add cucumbers and onions.  Heat to simmering and pack hot.  (Do not boil.)

Grandma Strong’s Dill Pickles

Wash cucumbers and pack with dill in 2 quart jar.  Mix in quite a lot of dill – heads, stems and all.   

Put on stove in water and heat to keep from breaking jars.  Cover with boiling water, lay lids on jars to keep heat in, let stand 15 minutes.

Drain off water and cover with boiling hot brine made of:
2 quarts cider vinegar
2 quarts water
½ cup salt 

Seal at once.  Don’t pour water from teakettle, seems to break the jars.  Use a cup instead.

 Grandma Strong’s Chili Sauce

36 tomatoes
12 onions
6 peppers
1 ½ cup sugar
5 cups vinegar
1 Tablespoon celery salt
2 Tablespoon spices
½ cup cornstarch

Scald tomatoes cut up (no water)

Cook 1 hour.  Seal.