FOURTH GRADE COOKBOOK

	BRAN BUNS-Mrs. Jallen 1 cup 100% Nabisco bran 3/4 cup lard 3/4 cup sugar 1-1/2 cup boiling water 2 cakes fresh yeast 1/2 cup warm water 2 eggs 6 cups flour 1/2 tsp salt Combine the bran, lard, and sugar and pour into 1-1/2 cup boiling water. Dissolve yeast in 1/2 cup of warm water. When mixture has cooled, add yeast and two beaten eggs. Mix in the flour and salt. Dough must be soft Baking instructions weren't included. HOME MADE BREAD-Mrs. Herbert Fiedler 4 cups lukewarm water 1/2 cup sugar 2 tbsp salt 2 packages Red Star dry yeast 12 cups flour Combine the water, sugar, and salt. Add yeast and stir until disolved. Mix in the flour first with a spoon then by hand. Let rise until double in size. Put in flour pans and let rise again. Bake at 450 for 15 minutes; finish baking at 375 for 20 minutes.
	BANANA BREAD-Mrs. Wayne Morris 1-3/4 cup flour 3/4 tsp soda 1-1/4 tsp cream of tartar 1/2 tsp salt 1/3 cup shortening 2/3 cup sugar 2 well beaten eggs 1 cup mashed bananas 1/2 cup chopped nuts Sift flour, soda, cream of tartar and salt together. Cream shortening and add sugar a little at a time stirring well until light and fluffy. Add eggs and beat well. Add flour to the mixture alternating with banana a small amount at a time. Beat often each addition until smooth. Add nut meats. Pour into a well greased wax paper lined loaf pan and bake at 350 for about an hour. RICH DINNER ROLLS-Mrs. Clarence Keep 1/2 cup scalded milk 1/4 cup shortening 1 tbsp sugar 2 tsp salt 1/2 cup water 1 cake yeast 1 egg 3 cups flour Combine the milk, shortening, sugar, and salt. Add water and yeast. Blend in the egg and flour and mix until well blended and soft. Place in a greased bowl and cover. Let rise in warm place until light about 1-1/2 hours. Bake at 400 for 15 to 20 minutes.
	BROWNIES-Mrs. E.W.Lubke 2 cups sugar 1/2 cup shortening 4 eggs 3 squares chocolate, melted 1-1/2 cup flour 1/2 cup nuts 1 tsp vanilla 1/2 cup milk Mix beaten eggs, sugar, shortening, and melted chocolate; add flour and vanilla, Bake at 350 for 25 to 30 minutes. BROWNIES-Mrs. Garold Hoven 3/4 cup sifted flour 1-1/4 cup sugar 1/4 tsp salt 1/2 cup cocoa 1/3 cup nonfat dry milk 1/4 cup soft shortening 1 egg 1/4 cup water 1 tsp vanilla Grease well 9 inch square pan. Sift dry ingredients together into a bowl. Add shortening, eff, and water. Bake at 350 for 30 minutes.
	BOILED CAKE-Mrs. W. Davis 2 cups raisins 1 cup lard 2 cups sugar 1 tsp cinnamon 2 cups water 1 tsp salt 3 cups flour 2 tsp soda Boil together the first 6 ingredients. Cool and add flour and soda. Bake at 350 for about 45 minutes. DATE CAKE-Mrs. C. Senti 1 cup chopped dates 1 tsp soda 1 cup boiling water 1 cup butter 2 eggs 1 tbsp cocoa 1 tsp vanilla 1-3/4 cup plus 1 tbsp flour 1 cup chocolate chips 1 cup nuts Pour boiling water over dates. Put 1/2 of chocolate chips in batter, rest on top, nuts on top. Baking instructions not shown.
	FUDGE FROSTING-Mrs. L. Lagerstrom 2 oz chocolate 1-1/2 cups sugar 7 tbsp milk 2 tbsp spray 2 tbsp butter 1/4 tsp salt 1 tbsp corn syrup 1 tsp vanilla Place all ingredients except vanilla in saucepan. Bring slowly to full rolling bil, stirring constantly and boil briskly one minute. Cool to lukewarm, add vanilla and beat till thick enough to spread. APPLE CAKE-Doris Luck 3/4 cup shortening 1 cup sugar 1/2 cup brown sugar 2 eggs, slightly beaten 1 cup buttermilk 1 tsp soda 2-1/2 cups flour 2 tsp cinnamon 1 tsp baking powder 1/2 tsp salt 2 cups sliced apples, raw 1/2 cup chopped nuts Cream shortening and sugars; add eggs. Disolve soda in buttermilk. Sift dry ingredients and add alternatesly with milk. Mix in apples and nuts. Pour in pan. Mix together 1/2 cup sugar, 1/2 tsp cinnamon, 1/2 cup nuts and sprinkle on top of unbaked cake. Baking istructions were not included.
	BUTTERSCOTCH SLICES-Mrs. E. Fanberg 3-1/4 cups flour 3 tsp baking powder 1 cup chopped dates or raisins 1/2 tsp salt 1 cup chopped nuts 1 cup shortening 1-1/2 cup brown sugar 1/2 tsp vanilla 2 eggs Sift flour, baking powder and salt together into a bowl. Stir in the fruit and nuts. Cream shortening, beat in sugar gradually, then the vanilla and eggs one at a time. Stir in the flour mixture. Shape into rolls about 2 inches thick. Wrap each roll in wax paper and chill in refrigerator. Cut rolls in 1/8 inch slices. Place on ungreased baking sheet and bake in 400 degree oven about 8 minutes. TOFFEE BARS-Mrs. Alvin Grotberg 1 cup soft butter 1 cup brown sugar 1 egg 1 pinch salt 1 tsp vanilla 2 cups flour chocolate bar chopped nuts Mix first 6 ingredients and spread on cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Melt chocolate bar in double boiler and spread on bars while warm. Sprinkle nuts on bars while warm.
	CHOCOLATE CAKE-Mrs. Reo Brown 1 cup sugar 1/4 cup shortening 2 eggs 1/4 cup molasses 3 squares chocolate, melted 2 cups flour 2 tsp baking powder 1 cup milk 1 tsp vanilla Cream sugar and shortening. Add egg and mix well. Add molasses and melted chocolate. Mix thoroughly. Combine baking powder with flour and incorporate in three increments mixing thoroughly after each addition. Pour in greased cake pan and bake in 360 degree oven for 35 minutes or until done. BUTTER RICHES COOKIES-Mrs. Charles Rorker 3/4 cup butter 1/2 cup brown sugar 1 tbsp sugar 1 egg yolk 1 tsp vanilla 2 cups flour Cream the butter, gradually add sugars and cream well. Add egg yolk and vanilla and blend in flour. Shape into balls the size of a marble and place on cookie sheet. Flatten to size of a 50 cent piece with bottom of glass dipped in sugar. Bake at 350.
	PUMPKIN COOKIES-Mrs. Frank Boorman 1/2 cup shortening 1 cup sugar 1 cup pumpkin 1 tsp vanilla 1/2 cup chopped nuts 2 cups flour 1 tsp soda 1 tsp baking powder 1-1/2 tsp cinnamon 1/2 tsp allspice 1/2 tsp salt Sift flour, soda, baking powder, cinnamon, allspice and salt together. Cream shortening and sugar. Add pumpkin, vanilla, and nuts. Add the dry ingredients and mix thoroughly. Put on greased cookie sheet by teaspoon and bake at 375 for about 10 minutes. Allow to cool before frosting.
	DATE FILLED COOKIES-Mrs. Paul Barstad 2 eggs 2 cups brown sugar 1 cup shortening 1 cup hot water 1/2 tsp salt 4 cups flour 1 tsp vanilla FILLING 1 cup dates 2 tbsp flour 1/2 cup sugar 1 cup water Cook filling ingredients in saucepan. Mix dough thoroughly. Drop 1 teaspoon of dough on greased pan, drop on date filling, then drop on another small gob of dough on top for each cookie. Bake at 375. FUDGE SQUARES-Mrs. D. Promersberger 2 cups sugar 1/2 cup butter 4 eggs 1 tsp salt 3 squares chocolate 1-1/3 cup flour 1/2 cup milk 1 cup walnuts 1 tsp vanilla Combine the sugar, butter, eggs, and salt and mix thoroughly. Melt the chocolate and add to mixture. Blend in the flour, milk, nuts, and vanilla and mix until well blended. Bake at 350 for 30 minutes.
	ANGEL PIE-Mrs. L. Hebert 4 egg whites 1/4 tsp salt 3/4 tsp cream of tartar 1 cup sugar 1 tsp vanilla FILLING 1 quart sliced strawberries 2 tbsp corn starch 1 tbsp lemon juice 1 cup sugar PIE: Beat egg whites and salt until frothy, add cream of tartar and beat until stiff but not dry. Gradually add sugar and vanilla. Pour into a well buttered 9 inch pie tin. Bake 20 minutes at 275 then 40 minutes at 300. Do not brown, just crusty. STRAWBERRY FILLING: Put strawberries in a saucepan and bring to a boil. Add corn starch and when thickened add lemon juice. Remove from heat and add sugar. By adding sugar last after beries are thickened sauce will be clear and bright and red. Cool and pour into pie shell. Chill for 3 to 4 hours in refrigerator. Top with whipped cream.
	CARMEL DUMPLING-Mrs. Willard Horne 2 tbsp butter 1/2 cup sugar 1/2 cup flour 2 tsp baking powder 1/4 cup milk 1/2 tsp vanilla SAUCE 1 cup sugar 2 tbsp butter 1/4 tsp salt 2 cups hot water SAUCE: In a saucepan carmalize 1/2 cup of sugar then add butter, remaining sugar, salt and hot water. Cook until disolved. DUMPLINGS: Mix all ingredients and drop by spoonful into hot carmel sauce, cook slowly 20 minutes with tight cover. Do not remove cover until they are done. Serve with whipped cream. COFFEE CAKE-Mrs. L. Dougherty 1/2 cup butter 1 cup sugar 2 eggs, well beaten 3/4 cup milk 2 cups flour 4 tsp baking powder 1/2 tsp salt Combine the flour and baking powder, mix with remaining ingredients. Baking instructions were not included.
	BLUEBERRY PIE-Mrs. Donald Runyon 2/3 cup sugar 1/4 tsp salt 1 tbsp lemon juice 2 tbsp flour 1/4 tsp cinnamon 3 cups blueberries butter Mix together sugar, salt and flour. Add cinnamon. Add sugar mixture and lemon juice to the beries and mix. Pour into a 9 inch pastry lined pan. Dot top with butter. Cover with top pastry. Bake at 425 for 10 minutes then at 350 for 40 minutes. PINEAPPLE ANGEL PIE-Mrs. Andrew Barg 1 cup chopped pineapple 1 cup pineapple juice or water 1 cup sugar 6 tbsp corn starch 1/2 cup cold water 3 egg whites 3/4 tsp salt 2 tbsp sugar 1/2 pint whipping cream pecans maraschino cherries Combine the pineapple, pineapple juice and 1c.sugar and bring to a boil. Add cornstarch, which has been mixed with cold water and cook until clear, stirring constantly. Allow to cool. Beat egg whites with salt and 2T.sugar until creamy. Fold into mixture. Pour into cooled baked pie shell. Cover with whipped cream. Garnish with nuts and cherries.
	HOT DISH-Mrs. M. Larson 1 lb hamburger (fryed, no grease) 1 onion, chopped 1 cup celery, chopped 4 tbsp soy sauce 1 can cream of mushroom soup 1 can cream of celery soup 2 cans water 1 cup raw rice salt pepper Fry the hamburger and remove grease. Add remaining ingredients and mix. Cook at 350 for about 1-1/2 hours, stirring as it cooks. RICE HOT DISH-Mrs. Herman Staples 1 lb hamburger 1 onion, finely chopped 2 cups chopped celery 1 cup rice 1 can mushroom soup 1/4 cup soy sauce 1 pinch salt 4-1/2 cups water Brown hamburger, add onion and celery and simmer for 15 minutes. Add remaining ingredients, mix, and bake in moderate oven for 1-1/2 hours until rice is done.
	HAMBURGER PIE-Mrs. Gene Percy 1 onion, chopped 2 tbsp fat 1 lb ground beef 1 tsp salt 1/2 tsp pepper 2 cans green beans, drained 1 can condensed tomato soup 5 medium potatoes 1/4 cup warm milk 1 egg Brown onion in hot fat. Add meat and seasonings. Add beans and soup and pour it in greased casserole. Peel and boil potatoes, mash potatoes, add milk, egg and seasonings. Spoon onto top of meat mixture- spread over whole top. Bake at 350 for 30 minutes. CORN SOUFFLE-Borghild Johnson 2 eggs 1 cup milk 2 tsp sugar salt 2 tsp flour 1 tsp melted butter 1 can cream style corn Beat eggs well, add milk and butter. Mix sugar, salt, flour and add to corn. Add egg mixture and mix well. Place in a greased 1 quart casserole. Bake at 375 for about an hour.