Published 1956
Submitted by Julia Crosswell,
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Take a Pepper Salad 1 tablespoon gelatine - softened in 1/2 cup of water 1 pint cottage cheese 1/2 teaspoon grated onion Mix together and mold in large green pepper. Slice and arrange on lettuce leaves. Mary Thompson's Recipe Mrs. Kyger's Blackberry Cake
Cream butter, add sugar and cream. Add one egg at a time and beat well between each addition; add preserves (jam may be substituted) and flour in which spices have been added and last add milk in which soda has been dissolved. Bake at 375 degrees for 35 to 40 minutes. This makes 2 thick 9 inch cakes. Mrs. Milton Fray Piney Mountain H.D.C. Old Fashioned Pound Cake
Sift flour twice with baking powder if baking powder is used. Separate egg whites and yolks beating each until light, then beat same together. Cream butter and sugar together until light and puffy. Next all the egg mixture to butter and sugar. Last add sifted flour and baking powder. Beat all this together until light. Test this mixture when ready to bake by dropping a teaspoon of batter in water - if same stays on top of water it is ready to bake. Have wood heated cook range oven heated to 300 degrees. Heat and bake for one hour, turning same several times during cooking period. To know when cake is ready to remove from oven, test same with a wire cake tester. If cake mixture clings to tester, cook a while longer. Also line cake pan with some kind of nice paper before putting mixture in pan. This recipe was used by our grandmother, then our mother, now we often use this recipe. Mrs. S.O. McCauley Mrs. Esau Rose Proffit H.D.C. Grandmother's Bread Pudding 1864
Beat egg yolks, add sugar and beat till very light. Add melted butter, milk and bread crumbs. (Raisins may be added). Pour into greased baking dish. Cook in moderate oven till done. Then pour this stiffly beaten whites seasoned with nutmeg and lemon and return to oven to brown. Serve with any kind of sauce desired. Mrs. Milton Fray Piney Mountain H.D.C. Sweet Potato Pudding of 1828
Rub the sweet potatoes through a sieve. Add one cup of sugar and margarine. Combine with beaten egg yolks, lemon rind, mace and orange juice. Beat the whites until stiff and fold carefully into the sweet potato mixture. Pour the pudding into a well greased 3-quart baking dish. Sprinkle with one-fourth cup sugar and slivered citron. Bake in a 350 degree oven for about one hour. This pudding will serve 8 to 10 people. The recipe may be halved for a small family. Mrs. Guy Moon Scottsville H.D.C. |
Corn Meal Pie 3 eggs 1 cup sugar (extra sugar sprinkled on top in pan) 1/4 cup butter or margarine 1 teaspoon vanilla 1 cup corn meal 1/8 teaspoon salt Mix all together. Pour contents into a 9 inch unbaked pie shell, and bake in 350 degree oven for about 30 minutes or until brown and crackly on top. If you wish a thinner pie use 2 - 8 inch pie shells. Miss Mamie Arbogast Earlysville H.D.C. Damson Caramel Pie
Beat egg whites last and fold into the above mixture. Pour into unbaked pie shell ad bake until firm. Bessie J. Jones Floating Soap
Use only stone or enamel container. Pour cold water in container, add lye all at once, and stir with wooden paddle, till lye is dissolved, add ammonia and stir, next add borax and stir, add sugar and keep stirring till this is lukewarm then add sassafras oil and stir again. Then pour melted grease slowly into this mixture and stir until thick and creamy. This takes about 15 minutes. Set aside to harden and cut into squares. Have fat just warm enough to run, but not hot. Let it harden for 36 hours before using. Mrs. Milton Fray Piney Mountain H.D.C. Cold Hard Soap Dissolve 1 pound can of lye in 1 1/2 quarts of cold water. Stir to dissolve lumps and let stand until cool. 1 cup of powdered borax, 1/2 cup household ammonia. 1/2 cup kerosene if desired (if odor is objectionable) add 1/2 cup cold water. 5 pounds melted but not over heated fat. Strain the melted fat when about the consistency of thick honey. Pour slowly in to the dissolved lye, then add borax, and ammonia, stirring continually until the whole mixture becomes the consistency of porridge. Pour quickly into shallow boxes or pans - cut into cakes of desired shape and size. Let stand overnight then take out of molds and allow to dry for a few days. Then store where mice or rates cannot get to it - it is then ready for use, and improves with age. Do not use grease that contains very much salt. Remove salt by putting grease into a large container of hot water and then cool. Remove grease and cook until water is out. Mrs. B.W. Marshall Stony Point-Eastham Club Hard Soap Without Cookng 5 lbs. grease made lukewarm, 1 can lye, dissolved in 1 qt. cold water. Add 1 tbsp. sugar, 3 heaping tbsp. borax. Let cool to lukewarm also. Then stir lye into fat. Continue stirring for about 10 minutes. Let set until firm then cut out and store. (Be sure the fat and lye are about the same temperature when mixed). Mrs. W.D. Maupin White Hall H.D.C. |
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Women who submitted recipes: Mrs. Frank Abell - White Hall Mrs. Percy Abell - White Hall Miss Mamie Arbogast - Earlysville Mrs. Lester Bailey - Scottsville Mrs. James K. Barr - Stony Point Mrs. Agnes Bibb - White Hall Mrs. Aubrey H. Burnett - Piney Mountain Ruth S. Burnley - Shadwell Miss Janet Cameron - Scottsville Mrs. P.S. Carroll - Proffit Haseltine D. Clark - White Hall Mrs. Lacy Clark - White Hall Mrs. Luther Cleveland - Scottsville Mrs. Lawrence Crawford - Proffit Miss Mildred Crawford - Proffit Mrs. N.J. Crawford - Proffit Cristie Critzer - Hillsboro-Greenwood Mrs. Carrie Dansey - Scottsville Mrs. Katherine Dansey - Scottsville Mrs. A.W. Dawson - Melvale Mrs. Bertha D. Detamore - Piney Mountain Mrs. Cole Digges - Jefferson Mrs. W.A. Drumwright - Cismont Mrs. W.C. Duncan - Scottsville Mrs. Vernon Durrer - Piney Mountain Elizabeth Edwards - Shadwell Mrs. L.M. Edwards - Piney Mt. Mrs. Gaines Fray - Piney Mountain Mrs. Ira. C. Fray - Earlysville Mrs. Milton Fray - Piney Mt. Mrs. Henry Goodloe - Greenwood-Hillsboro Mrs. Carrie M. Hamner - Scottsville Mrs. W.R. Harlowe - Piney Mt. Mrs. Carter Heflin - Stony Point-Eastham Mrs. Charles Henkel - Shadwell Mrs. Ruth Burrus Huff Miss Hallie Hughe's recipe Miss Nora Johnson - Cismont Bessie J. Jones Mrs. O.H. Jones - White Hall Mrs. Pearl Kirby - Greenwood-Hillsboro Mrs. R.C. Langlotz - Piney Mt. Mrs. R.M. Lawrence - Jefferson Mrs. J.W. Leake - Proffit Mrs. A.J. MacLagan - Piney Mountain Mrs. B.W. Marshall - Stony Point Mrs. W.D. Maupin - White Hall |
Mrs. S.D. McCauley - Proffit Mrs. S.O. McCauley - Proffit Mrs. J.D. Miller - Scottsville Mrs. W.T. Miller - Scottsville Mrs. Phyllis Montague Mrs. Guy Moon - Scottsville Mrs. James T. Morris Mrs. G.H. Nichols - Earlysville Mrs. E.J. Nottingham III - Scottsville Mrs. Earl Patterson - Hillsboro-Greenwood Mrs. Russell Preddy Mrs. W.M. Preddy - Stony Point Mrs. T.A. Price - Proffit Mrs. T.R. Proffit - Cismont Mrs. Tom Proffit - Cismont Mrs. William Reese - Harrow, Ontario Mrs. Stanley Reeves - White Hall Mrs. Mary Rich Mrs. Iva Garrison Roach - Free Union Mrs. Florida Robinson - Shadwell Mrs. Esau Rose - Proffit Mrs. C.A. Shackelford - Stony Point Mrs. C.H. Shapleigh - Stony-Eastham Mrs. Clara Shirley - Hillsboro-Greenwood Mrs. T.O. Scott - Nine Mile Circle Mrs. J.W. Smith - Stony Point Mrs. John W. Smith - Stony Point-Eastam Mrs. William C. Smith - Proffit Mrs. Gerald C. Speidel - Jefferson Mrs. H.M. Spencer - Shadwell Mrs. Clifford Spicer - Cismont Mrs. W.E. Spicer - Cismont Mrs. Pollard L. Staley - Scottsville Mrs. Emma Lou Thacker - Scottsville Mrs. J.D. Thomas - Carter's Bridge Mary Thompson's recipe Mrs. Mary L. Thompson Mrs. A. Lyle Ward - Carter's Bridge Frances S. Ward - Carter's Bridge Mrs. Lou Watson - Shadwell Mrs. Clara Whyte - Earlysville Mrs. J.E. Wilkins Mrs. W.C. Wingfield - Carter's Bridge Mrs. Wilbur Wingfield - Carter's Bridge Lucy M. Young - Hillsboro-Greenwood Ruby Moon Young - Hillsboro-Greenwood Mrs. Walter A. Young - Hillsboro-Greenwood |
This page is part of the Shiflet Family Genealogy Website and is maintained by:
Julia Crosswell / Fort Worth, TX /
Bob Klein / Pasadena, MD /