1 ½ cups sugar
½ cup unsalted butter or Crisco
1 egg
1 tablespoon cocoa powder
2 ½ cups flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon each nutmeg and cinnamon
¼ cup chopped nuts, walnuts or pecans
⅔ cup raisins
1 ½ cups unsweetened apple sauce

Cream the butter or Crisco and then gradually add the sugar. Add egg and beat well.

Reserve and set aside 2 tablespoons of flour. Combine remaining dry ingredients and sift.

Add dry ingredients to creamed mix, alternating with apple sauce. Toss the nuts and raisins with the reserved 2 tablespoons of flour. Stir in nuts at raisins. (If you like nuts, you may add more—up to a half cup).

Pour into a lightly oiled and floured 13x9x2 inch rectangular pan. Bake at 350 degrees for 45 minutes. Let cake cool in the pan.

1 ½ cups red sugar
½ cup shortening
1 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon baking soda
2 cups plus 2 tablespoons flour
¼ teaspoon baking powder
3 cups rhubarb, chopped and mixed with ¼-⅓ cup red sugar

Topping: Mix together ⅓ cup sugar, ⅓ cup nuts, 1 teaspoon cinnamon

Combine dry ingredients and sift. Separately, combine buttermilk with beaten egg. Mix together dry and wet ingredients. Now add the chopped and sugared rhubarb. Pour into a lightly greased and floured pan, and then gently add topping.

Bake at 350 degrees for 45 minutes.

Measure out and prepare all ingredients before you start this cake.

In a heavy saucepan, melt and bring to a boil:

1 stick margarine
1 cup hot water
¼ cup cocoa
½ cup corn oil

Meanwhile, mix together:

2 cups flour
2 cups sugar
½ teaspoon of salt

Pour boiling liquid mixture over dry ingredients all at once and mix very well (beat with a fork but don’t over do it!).

Next, add:

2 eggs, beaten
⅓ cup buttermilk
1 teaspoon baking soda (add soda to buttermilk last and just before mixing)
1 teaspoon vanilla

Beat well and pour cake batter into a lightly greased and floured 13x9x2 inch pan. Bake in a 350 degree oven for 45–50 minutes, until done. You can also make this in a brownie pan and bake at 400 degrees for 20 minutes for brownies.

Frost with Buttermilk Frosting (recipe follows)

Buttermilk Frosting

In a heavy saucepan, melt

1 stick margarine
Scant ¼ cup cocoa
¼ cup buttermilk

Bring to a boil and then add

1 pound box of powdered sugar (confectioners’ sugar) – sifted to avoid lumps
1 teaspoon of vanilla or almond extract

Beat well and cool slightly before frosting cake.

2 cups buck wheat flour
1 cup white flour
6 tablespoons baking powder
1 ½ teaspoons salt
2 ½ cups milk
1 tablespoon molasses
1 tablespoon melted shortening

Sift together dry ingredients. Add molasses and shortening to milk and then add liquid ingredients to dry ingredients. Beat well.

Ladle by tablespoonfuls onto a hot, slightly greased griddle, turning each cake only once.

1 pound each ground beef, pork and veal
2 slices very dry bread
3 or 4 crackers
½ cup tomato juice
¼-½ cup milk
¼ teaspoon each allspice, cloves, nutmeg, black pepper
Salt to taste
2 onions, finely chopped
2 teaspoons lemon juice
1 teaspoon vinegar

Mix all ingredients very well. Bread and crackers should be completely broken up and all juice absorbed.

Bake at 350–375 degrees for 1 ½ hours

We would make these treats with leftover pie dough.

Grease muffin tins with butter, and then lightly flour tins. Line with pie dough.

Cream together a mixture of 1 cup sugar with 2 tablespoons flour and 2 tablespoons butter. Add some almond extract and some fresh ground nutmeg.

Put 1 tablespoon of the sugar mixture in the bottom of each muffin tin. Lay on top a half a ripe peach, cut side up and top peach with another 1 tablespoon of sugar mix.

Bake in hot oven (400 degrees) until crust is done. Then reduce heat until peach is done. Total baking time is about 45 minutes.

There are many variations of this time-honored hiccup recipe.

Take a wedge of lemon sprinkled with one teaspoon of granulated sugar and four or five drops of Angostura Bitters. Bite into the lemon and suck it. No more hiccups!

From Chapter 11, "Farm Food"

Here’s how to make crust for two large one-crust pies.

3 cups all-purpose flour
¾ cup vegetable oil
1 1/2 teaspoons salt
3/8 cup skim or whole milk

Blend all together with a fork, and form into two equal balls using your hands. Roll out between two sheets of wax paper. Peel the top paper off the dough using a spatula. With the paper side up, carefully fit the crust into the pie pan. Now carefully remove the wax paper. If the crust tears, don’t worry. Using your fingers, carefully paste over the hole. Take care not to stretch the dough. Unlike the old-fashioned lard dough, you can handle this mixture as much as you like. You will probably never make the old-fashioned dough again.

Note: the following recipe for pie filling is for one ten-inch pie; if you want to make two pies, double it.

¾ cup + 1 tablespoon sugar
½ teaspoon salt
3 tablespoons flour
6 large Granny Smith apples
½ pint heavy cream
cinnamon

Combine three quarters of a cup of sugar with three tablespoons flour and one half teaspoon salt. Stir. Add three tablespoons of this mixture to the dough-lined pie pan, and pat it gently but firmly into the crust with the opened palm of your hand. This little trick promises a crisp bottom crust when baked. Set aside the remainder of the sugar mixture.

Peel, core, and cut into eighths six Granny Smith apples. Add two tablespoons of lemon juice if the apples are not tart enough. Arrange apples in the crust, sprinkle with the remainder of the sugar-flour mixture, and dust liberally with cinnamon. Pour a half pint of heavy cream over all and sprinkle one tablespoon of sugar on top of this wonderful creation. Place in 450° oven for twelve minutes, then reduce the heat to 350° and bake about one hour or until the apples are done. You should test for doneness with a toothpick—or a straw drawn from the kitchen broom if you are as indifferent to the dangers of germs as we were.

To make the equivalent of 2 teaspoons of single action baking powder, mix together:

2 teaspoons Cream of Tartar and 1 teaspoon Baking Soda

Note: this recipe is corrected. There was an error in the book recipe (page 129).

5 tablespoons butter or Crisco
1 cup sugar
1 egg
1 ½ cups flour
½ teaspoon sale
4 teaspoons baking powder
4 tablespoons cocoa
⅔ cup milk

Blend the butter or Crisco with the sugar. Add the egg and beat.

Sift together all the dry ingredients. Alternate adding this dry mix and the milk to the beaten butter/sugar mix.

Pour into greased muffin tines, about ⅔ full and bake at 350 degrees for 20 minutes. After cooling, frost with sugar icing.

Note: this recipe is corrected. There was an error in the book recipe (page 129).

1 pound ground beef
½ cup uncooked white rice
Salt & pepper to taste
a little milk
1 ½ - 2 cups fresh or canned tomatoes (diced)

Combine all ingredients. Form this mixture into oval-shaped balls about 3 inches long. Place in an oblong Pyrex baking dish and pour the tomatoes on top. The cooked rice pokes out of the ovals like porcupine quills.