Estelline – 125 years – Vegetables

From Old Standbys- Vegetables starting on page 201

Bake Lima Beans – Mrs. W. Pates
2 cupfuls of lima beans soak overnight. In the morning parboil until tender. Then drain and place in baking dish. Add 1 tsp salt, 1/2 tsp mustard dry or prepared, 3/4 cup brown sugar, 1/2 tsp pepper, 1 cup sour cream. Bake one hour. Cover with strips of bacon. It is better to fry the bacon first and cut in small pieces and add a little of the grease.

Potatoes Baked in Cream
1 quart diced potatoes
1/8 tsp pepper
1 Tbsp minced onion
2 Tbsp butter
1 tsp salt
1 1/2 cups cream, scalded
Put potatoes into a buttered 1 1/2 quart casserole sprinkle with onion, salt and pepper. Dot with butter and add hot cream. Bake, uncovered, in preheated 350F oven about 1 1/2 hours. Serves 4-5.

Saratoga Chips
The potatoes should be very thin, and left in cold water 3 – 4 hours, to get the starch out of them. Dry them by folding between a cloth. Then put just a few in a wire basket, have the fat hot enough that will brown a piece of bread while you count 50-60. Let the potatoes fry until as brown as you like and then drain on manilla paper. Salt them rather generously. They should be crisp.

Asparagus Casserole – Gladys (Arnold) Gorder
2 cans (1 lb each) asparagus spears
1/4 cup butter or margarine
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
3/4 cup evaporated milk
1/4 cup cracker crumbs
1/2 cup grated Cheddar cheese
2 hard cooked eggs, sliced
2 Tbsp chopped pimiento
Drain asparagus, reserve liquid. Melt butter or margarine in skillet, blend in flour, salt and pepper, add milk and asparagus liquid, stirring constantly until thick and smooth. Arrange asparagus in lightly greased casserole, top with cracker crumbs. Spoon sauce over crumbs, top with egg slices and chopped pimiento. Sprinkle with cheese. Bake 30 minutes or until done.

Scalloped Potatoes
Four large, cold boiled potatoes, peeled and sliced, 2 Tbsp butter, 1 pint hot milk, 2 Tbsp flour. Melt butter and add hot milk and flour, when thick, add salt, pepper and parsley. Put a layer of mixture in bottom of baking dish, then a layer of potato, and so on, milk coming last. Cover with cracker crumbs and bake 15 minutes.

Green Tomatoes
Slice the tomatoes not more than 1/4 inch thick. Sprinkle with a very little salt and let stand 1/2 hour to drain. Have equal parts of butter and lard in a frying pan. (If all butter it browns too quickly.) Roll each piece of tomato in flour and dry in this fat, slowly. If it is hurried too much, the tomatoes will be too brown on the outside and not done on the inside.

Corn Pudding
Six ears young corn, two eggs, one half pint milk, salt & pepper. Cut the corn from the cob, mix with the yolks of the eggs thoroughly beaten, season well with salt and pepper, add milk, stirring thoroughly. Butter a pudding dish lightly and stir in the mixture, having added the whites of the eggs the last thing. Bake for forty minutes to an hour. Serve with meat as a side dish.

Spinach with Cream
1/2 peck spinach
1 tsp salt
2 Tbsp butter
1/2 tsp pepper
1 Tbsp flour
1/2 pint cream or milk
Blanch and mince the spinach. Put the butter in a saucepan and on the fire. When hot add the flour and stir until smooth and frothy, then add the minced spinach and the salt and pepper. Cook for 5 minutes, then add the milk or cream, hot, and cook three minutes longer.

Estelline – 125 years of History – the old country

Memories of the Old Country
Starting on page 194

Romme Grot  –  Idella (Carl) Rymerson
1/2 gallon cream
1 cup flour
5 eggs, beaten
1/2 tsp salt
Add flour in with eggs and beat. Can add just a wee bit of water to thin if necessary, like gravy. Boil cream and add flour and egg. Can add a little more flour if necessary. Then add salt. Stir until butter forms. Sprinkle with cinnamon.

Fattigmand – Cecelia (M.A.) Gorder/ Anna Fjerestad
6 egg yolks
1 Tbsp butter, melted
1/8 tsp salt
6 Tbsp sweet cream
4 Tbsp sugar
1/8 tsp ground cardamom
Beat eggs well, add sugar and mix well. Add rest of ingredients. Roll thin, cut in diamond shape. Cut in center and fry in deep fry in deep fat at 370F for two or three minutes or until golden brown. Dust with powdered sugar.

Lefse – Marge (Garry) Grorud
Mix well the following:
1 pound instant potatoes
3 cups dry milk
3 Tbsp sugar
5 tsp salt
Bring to a boil:
9 cups water
3 sticks margarine (I like Parkay), pour over potato mixture
Mix well with a masher – divide into 3 equal parts and chill. Mix up the dough on one day and bake it the next. To each part of the dough add 1 1/2 cups flour, mix with a pastry blender and form into 16 balls. Bake on hot griddle. Do not add flour too far ahead of when you can bake them or they will get sticky and you will have to add to much flour and destroy the flavor and the will become dry. Steam the baked lefses under oil cloth or plastic until cold before packaging – not more than 16 on a pile. The whole batch makes 48 rounds.

Norwegian Butter Cookies – Mrs. Evelyn (Glen) Justice
1 cup soft butter
1/2 cup powdered sugar
2 cups flour
1/4 cup walnuts
2 tsp vanilla
Roll in little balls. Flatten slightly with fork. Bake 10 minutes in 325F oven.

Norwegian Flat Bread – Marge (Garry) Grorud
Cream well:
1 cup margarine
1/4 cup sugar
Add:
1 1/2 tsp soda
3 cups buttermilk
Stir in:
1 cup all bran
1 cup quick oatmeal
3 cups graham flour
4 cups unbleached white flour
2 tsp salt
2 tsp baking powder
Divide dough into small balls. Roll on slightly flour or unfloured pastry cloth, work in flour as needed to keep from sticking. Use a cloth on the rolling pin also. Roll thin. Bake on ungreased cookie sheet. Approximately 6-7 minutes at 400F. Makes approximately 30 sheets – you can bake the sheet whole and break up after baking if you like the broken off look or cut up into nice serving size before baking.

Rosettes – Janet Brandsrud
1 cup flour
1/2 cup evaporated milk
1/2 cup water
1 tsp sugar
1/2 tsp salt
1 egg unbeaten
Mix well and strain into another bowl. Heat lard to 365F. Be sure rosette iron is hot before dipping into batter. Fry until browned.

Gingerbread
1 cup molasses
3 cups flour
1 cup sugar
1 tsp allspice
1/2 cup shortening
2 tsp ginger
1 cup buttermilk
2 tsp cinnamon
2 eggs
1/2 tsp cloves
2 tsp baking soda
1/2 tsp nutmeg
Cream shortening, add sugar gradually and mix thoroughly. Add molasses and well beaten eggs. Sift flour, add soda and spices and sift again. Add this mixture to the first mixture, alternately with milk. Beat hard, so batter is thoroughly blended. Bake in oven 305F for 45 minutes. Served warm is excellent.

Sodsuppe (Sweet Soup) – Sue (Martin) Gorder
1 lb prunes
1/2 lb raisins
1/4 lb dried apricots
1 cup pearl tapioca
water
2 sticks cinnamon
2 cups sugar
1/4 cup lemon juice
Boil prunes, raisins, apricots and tapioca in enough water to cover for about 1 hour or until soft. Add cinnamon, sugar and lemon juice. May add some crushed pineapple and oranges with rind and 2 cups of fruit juice (pineapple, orange or apple). Simmer until pineapple and oranges are cooked. Remove cinnamon sticks. May be served warm or cold. This was brought to a new mother as it was felt to be very nourishing.

Swedish Herring Salad
2 pkgs cream cheese
3/4 cups chopped pickled herring
1/2 cup chopped cooked potatoes
1 medium onion, chopped
2/3 cup cooked beets (can use other vegetables)
2 hard cooked eggs, chopped
3 Tbsp pickle vinegar
3 medium sour pickles, chopped
Soften cheese to room temperature, and blend with vinegar until smooth. Add other ingredients. Finely minced, this mixture can be used as a sandwich spread or canape spread.

German Red Cabbage – Martha Schleuter
1 medium head cabbage
1/2 cup vinegar
6 peppercorns
4 cloves
salt to taste
1/2 cup water
2 Tbsp lard (heaping)
1 bay leaf
3 apples, cut in chunks
Mix water and vinegar, boil. Add cabbage, salt, lard, peppercorns, bay leaf and cloves. Cook 1 hour. Add apples, cook until tender. Add more liquid if needed.

Blood Sausage (* Also known as Klub – the Norwegian name)
One half gallon blood, 1 1/2 cups pearl barley, 2 cups oatmeal, 2 cups graham flour, 2 cups water, 2 tablespoons salt, 2 quarts flour, 1 level teaspoon pepper and allspice, 2 cups suet.
Fill into muslin bags and cook in salt water for one hour. Do not have the bags quite full. Cut in slices and eat with sugar and butter. Leftovers are very good when fried in butter until crisp.
* If you happen to end up in Central Minnesota in the small town of Sunburg you would at one time be able to get Klub on Tuesdays at the cafe. People in that area still speak Norwegian. They just recently changed their “Wilkom Til Sunburg” to Welcome to Sunburg. They celebrate Syttende Mai which is Norwegian independence day. The people have a very distinct Scandinavian accent… similar to Lawrence Welk’s accent.

Kjod Kaker (Norwegian Meat Balls) – Mrs. Cecelia (M.A.) Gorder
1 lb ground steak
1 egg
1 medium onion, minced
1/4 lb fresh pork
1 Tbsp cornstarch
1/2 cup milk, scalded
1/8 tsp each nutmeg, allspice, ginger
Grind meat until fine. Beat egg slightly, add milk and cornstarch to meat mixture and mix well. Add rest of ingredients and beat thoroughly until light. Form into balls. Brown in butter. Simmer slowly until done. If necessary, add water. When done remove meatballs add more butter or drippings. Add flour and brown, then enough water to make a medium thick gravy. Season with salt and pepper and add meatballs.

Norwegian Torte – Gloria (Walter) Johnson
12 graham crackers
3 Tbsp melted butter
1/2 cup sugar
Filling:
3/4 cup brown sugar
1/4 tsp salt
2 Tbsp cornstarch
2 cups milk
2 egg yolks
1 tsp vanilla
1 Tbsp butter
1/2 cup nutmeats
 Crush crackers, add sugar and melted butter. Line a greased 9×9 inch cake pan with 3/4 of the cracker mixture. (For 9×13 pan, use 1 1/2 recipes). Cook filling over low heat, adding vanilla and butter after mixture thickens. Cool. Spread filling over cracker mixture. Sprinkle crushed nuts over filling. Beat egg whites, adding 4 Tbsp white sugar while beating. Do not beat dry. The mixture should look like frosting. Put egg whites over filling and sprinkle remaining cracker mixture on top. Bake at 350F for 20-25 minutes.

Syrup
1/2 cup cream
1 cup brown sugar
1/2 cup dark syrup
Bring to a boil. Serve warm with cakes and waffles.

Krumb Kakke (Norwegian) – Mrs. Magna (Bert) Prestrude
1 cup sugar
1 small can evaporated milk
1 cup melted butter
1 tsp vanilla
3 eggs
1 1/2 cups flour
Beat eggs well. Add sugar. Beat. Add other ingredients. Blend well. Spread on iron as thin as possible. Bake until light brown. Turn into a cone while warm. May be flavored with lemon juice cardamom or cinnamon.

Rhubarb Custard Kuchen
1 1/4 cup sifted flour
1/2 cup butter
1 tsp baking powder
1 egg yolk
1/2 tsp salt
2 Tbsp milk
1 1/4 cups sugar
1 quart cut rhubarb (1 1/3 pounds)
Mix and sift flour, baking powder and salt. Cream butter, add sifted ingredients and mix well. Combine egg yolk and milk and add to the butter mixture and mix. Press mixture on bottom of a greased 9×13 pan. Mix rhubarb and sugar and spread over dough. Spread topping over rhubarb and bake in preheated 350F oven about 45 minutes.

Souse
If you don’t butcher at home, it is very easy to have the butcher clean the hog’s head for you. Chop it, then put it into salt water for 20 hours, to draw out all of the blood. Then boil until it is very tender, in fact until the meat comes off the bone. Then pick out all of the gristle and bones, season with salt, pepper and sage if you like and vinegar. Pack it in a stone jar and cover with a plate and a weight. To use, slice it. Some prefer to brown it a few minutes in the oven and serve it with toast.

Scrapple
Chop meat fine, leaving in about a quart of the water in which it cooked. Stir in corn meal until like mush, then turn in dish to mold. Slice and fry in butter.

Stuffed Peppers
Cut off the stem end of the green peppers and set aside. Remove the seeds and middle portion. Prepare by chopping very fine any cold meat on hand and mix with bread crumbs which have been thoroughly dried in the oven and rolled fine with a rolling pin. Season highly with salt and tomato catsup. Use no pepper. Stuff the pepper with preparation. Replace the ends, which have been removed and bake in a quick oven for 20 minutes or half hour. These may be served as a separate course or with beefsteak or roast beef.

Estelline History – 125 of Remembrances & Recipes

from page 192
the Salads section

Pea and Cucumber Salad
1 cup peas, 2 cups cucumbers , 2 inch square of cheese, slice cucumbers fine and let stand on ice water 1 hour before using. Chop egg and cheese and mix just before using. Serve with salad dressing.

Cranberry Salad – Mrs. Mayme (William) Seeklander
1 envelope unflavored gelatin
1/4 cup cold water
1 can whole cranberry sauce
1 Tbsp lemon juice
1/4 tsp salt
2 3oz pkg cream cheese or 2/3 cup cottage cheese
3/4 cup crushed pineapple, undrained
1/2 cup heavy cream, whipped
Place gelatin in custard cup. Add cold water. Let stand 2 minutes. Place cup in boiling water and until gelatin dissolves. Add to cranberry sauce. Stir in lemon juice and salt. Beat cream cheese until soft. Combine with crushed pineapple and blend. Fold into gelatin mixture and chill until like jelly. Fold in whipped cream. Turn into a large mold. Serve on lettuce.

Cold Slaw
One half pint rich milk of cream, 1/2 pint good vinegar, 1 small cup sugar, 3 eggs well beaten, a lump of butter the size of an egg, 1 heaping teaspoon ground mustard, the same of celery seed, pepper and salt. Cook all together until mixture thickens. When cool, pour over cabbage cut very fine.

Cold Salad
1/4 cup vinegar, 1 tsp each of mustard seed, celery seed, salt and pepper, 3/4 cup sugar. Cook together till it boils and while cooking chop good sized head of cabbage fine, add to the cooked mixture and cook till it also boils, then add three eggs well beaten and two tablespoons of butter.

Mayonnaise Dressing – Mrs. Ada (Adolph) Fjerestad
1/2 cup sugar
2 Tbsp flour
1/2 cup vinegar
2 egg yolks
1 tsp mustard
1/2 cup water
salt
Boil until thick, stirring constantly.

Poppy Seed Dressing – Shirley Colberg
Beat together:
1 1/4 cups sugar
2 tsp salt
3 tsp onion juice
2 tsp mustard
2 2/3 tsp poppy seed
2/3 cup white vinegar
Add: 2 cups Wesson salad oil

Carrot Salad – Pauline (Rodney) Ellefson
2 lb carrots, sliced and cooked, or 2 cans
1 green pepper, sliced
1/2 cup vinegar
1 can tomato soup
1 large onion, chopped
1 cup sugar
1/2 cup salad oil
Boil and cool; the sugar, vinegar, and oil. Add tomato soup. Pour over carrots, onion and green pepper. Marinate overnight.

Carrot Pudding Salad – Mamie (Stanley) Papka
1 pkg lemon jello
1/2 tsp salt
2 Tbsp lemon juice
1 can carrots, grated
1/2 cup sugar
1 1/2 cup liquid
1 can pineapple
1 cup cream, whipped
Drain pineapple and add water to make 1 1/2 cups liquid, add sugar, salt and lemon jello. Bring this to a boil, add pineapple and carrots. Let stand until it gels, add whipped unsweetened cream.

Cranberry Salad – Shirley (Art) Schutte
2 cups ground cranberries
2 cups sugar
1 cup water
2 pkg lemon jello
1 can crushed pineapple
1 apple chopped
1 cup celery, chopped
1/4 cup walnuts, chopped
1 orange, ground without peel
Boil together cranberries, sugar and water. Set 2 pkg lemon jello. Chill and add pineapple, apple, celery, walnuts and orange. Add cranberry mixture. Mix and place in loaf pan or salad mold and chill. Serve with a dab of whipped cream and salad over each serving.

Estelline History-125 years of History – Sweets

From page 178
Confectionary & Sweets

Devils Food Cake – Gertrude (Bill) Linnemann
1 2/3 cup flour
1 1/2 cup sugar
1 1/4 tsp soda
1 tsp salt
1/2 cup cocoa
1/2 cup shortening
1 cup milk
1 tsp vanilla
3 eggs
Sift dry ingredients. Add shortening, milk, vanilla. Beat 2 minutes on medium. Scrape sides. Add eggs and beat 2 minutes. Beat at 350F degrees, 40 minutes.

Angel Delite – Sena (Speck) Fenning
Mix and bake an angel food cake mix. Add a little red food coloring to make it pink if you wish. Bake in regular tube pan. Beat:
1 can Borden’s Eagle Brand condensed milk
1/4 cup sugar
Juice of 4 lemons
Whip 1/2 pint cream and fold into mixture.
Break up about 1/3 or 1/2 or the angel food cake into walnut size pieces and fold into the mixture. Pour into a 9×9 pan and place in your refrigerator. Do not freeze.

Sour Cream Cake – Mrs. Naomi (Maurice) Foster
1 cup thick sour cream
1 egg yolk
1 tsp soda
1 cup sugar
Beat well, then add alternately to the cream mixture the following:
1/2 cup milk
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp lemon extract
1 egg white beaten stiff and folded in
Makes 2 layer cake.

Cowboy Cake – Mary (Gib) Clarke
Put in bowl:
2 cups sugar
1 cup flour
1/4 cup cocoa
Heat to boiling:
1 cup oleo (2 sticks)
1 cup water
Pour mixture over flour and sugar and add:
1 tsp soda
2 eggs
1/2 cup buttermilk
1 tsp vanilla
Bake in greased and floured jelly roll pan at 400F for 15 minutes.
Frosting:
Boil one minute.
1/4 cup oleo
1 cup sugar
1/4 cup milk
Add 1/2 cup chocolate chips and frost

Carrot Cake – Mrs. Bernice (Roy) Borstad
3 eggs, beaten (very light)
2 cups sugar (add to above and beat until fluffy)
1 cup crushed pineapple
3 cups flour
2 tsp baking powder
1 tsp soda
1 tsp cinnamon
Stir the dry ingredients together and add to the above mixture, alternating with the 1 1/2 cups Wesson oil. Add 1/2 cup nuts and 2 cups very fine grated carrots. Bake at 350F in a very large greased and floured cake pan for 40-60 minutes. Do not under bake. Mix well and frost cooled cake with the following:
1 box powdered sugar
2 tsp vanilla
1 stick butter
1 8oz cream cheese
This cake will freeze beautifully.

Tomato Soup Cake – Gladys (Ronald) Force
Cream 1 cup sugar, 1/2 cup shortening. Sift three times – 2 cups flour, 1 tsp cinnamon, 1/2 tsp salt. Add 1 cup raisins, 1/2 cup nuts, 1 level tsp salt, 1 can tomato soup. Add alternately with flour and spices. Bake 1 hour, 350F.

Mayonnaise Chocolate Cake – Mrs. Jerry (Lloyd) Foster
1 cup sugar
1 1/2 tsp soda
3/4 cup mayonnaise
1/4 tsp salt
2 cups flour
1 cup cold water
1/3 cup cocoa
Cream sugar and mayonnaise. Sift flour, cocoa, salt and soda together. Add alternately with cold water. Bake in loaf pan 25 minutes in 350F oven.

Angel Food Cake – Mrs. Genevieve (Joe C.) Hutt
1 cup cake flour
1 1/2 tsp cream of tartar
1 1/2 cup sifted powdered sugar
1 cup white sugar
1 1/2 cup egg whites
1 tsp vanilla
1/4 tsp salt
Sift flour with powdered sugar 3 times. Beat egg whites until frothy. Add salt and cream of tartar. Beat until stiff and glossy but not dry. Add white sugar, 1 Tbsp at a time, folding in thoroughly. Add vanilla with last addition of sugar. Sift flour mixture over top a little at a time and fold in lightly. Bake in 10 inch angel food cake pan in moderate oven, 325F, 65 minutes.

Any Fruit Coffee Cake – Merlaine (Dean) Eisnach
2 cups of any fruit in season (raspberries, apples, apricots, peaches, pineapple)
1 Tbsp lemon juice
1/2 cup sugar
3 Tbsp cornstarch
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp ground mace
1/2 cup margarine or butter
1 slightly beaten egg
1/2 cup milk
1/2 tsp vanilla
1/4 cup sugar
1/4 cup all purpose flour
2 Tbsp margarine or butter
1/4 cup chopped walnuts
Combine fruit and 1/2 cup water. Simmer, covered for 5 minutes. Stir in lemon juice. Mix 1/2 cup sugar and cornstarch and stir into fruit mixture. Cook and stir until thickened. Cool. Stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace & 1/4 tsp salt. Cut in 1/2 cup margarine till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till well blended. Spread half of batter in greased 9×9 baking pan. Spread cooled fruit over batter and remaining batter over fruit. Combine 1/4 cup sugar and 1/4 cup flour and cut in 2 Tbsp margarine to make crumb mixture. Stir in nuts and sprinkle over batter in pan. Bake 350F for 40-45 minutes.

Overnight Raisin Cake – Mrs. Gloria (Walter) Johnson
1 cup sugar
3/4 cup shortening
2 eggs
1 cup buttermilk or sour milk
1/8 tsp salt
2 cups flour
1 tsp soda
1 cup raisins
2 oranges
Cream shortening and sugar, add eggs, beat well. Sift dry ingredients several times and add alternating with milk. Grind raisins and oranges. Use half of combined orange-raisin mixture in cake. Mix confectionary sugar with the other half and spread over top of cake after the cake is baked. Bake at 350F for 30-35 minutes. This makes a large cake.

Simple Fruit Cake
1 cup sour cream
2 cups flour
1 Tbsp butter
1 cup sugar
3 eggs
1/2 tsp soda
1 cup raisins, English currants and citrons, mixed
Mix the same as any other cake.

Fruit Cocktail Cake – Pearl (William) Beckman/ Rose (Fred) Jurgens, Jr.
1 can fruit cocktail (1 lb)
1 3/4 cup flour
1 3/4 tsp soda
2 eggs
1 1/2 cups sugar
1 tsp salt
1 cup brown sugar
1/2 cup nutmeats
Combine fruit cocktail, soda, sugar, flour, eggs and salt and put in loaf cake pan. Top with the brown sugar and nutmeats. Bake in 350F oven for 30-35 minutes.

Rhubarb (Pieplant) Cake – Blanche (Ray) Ellsworth/ Shirley (Art) Schutte
1 1/2 cups brown sugar
1/2 cup shortening
1 egg beaten
1 cup sour milk
1/4 tsp salt
1 tsp soda
2 cups flour
1 tsp vanilla
1 1/2 cups rhubarb (cut fine)
Mix the following and put over the top. Then bake in moderate oven.
1/2 cup white sugar
1/2 tsp cinnamon

Lemon Cake – Helia (Ted) Trautman
1 3oz lemon jello
1 cup boiling water
1 lemon cake mix
4 eggs
3/4 cup oil
2 large lemons for juice
2 cups powdered sugar
Mix the water and jello and set aside to cool. Put lemon cake mix, oil and eggs one at a time into mixer bowl and beat. Add cooled Jello. Pour into 9×13 cake pan and bake for 15 minutes at 350F. Then bake at 300F for 30 minutes more. While cake is baking, squeeze lemons (should have about half cup of juice) and combine this with 2 cups powdered sugar. Should be a sloppy mixture. As you take the cake out of the oven, poke holes with large meat fork into it every inch down pan. Pour the powdered sugar mixture into the holes and let the cake set. This is all the icing you need.

Pieplant (Rhubarb) Pie – Mrs. Anna (Jake) Beekma
Chop 3 cups of rhubarb & let stand in cold water 10 minutes. Drain and in another bowl, mix 2 Tbsp flour, 1 heaping Tbsp butter, 1 1/2 cups sugar and yolks of three eggs. Mix in rhubarb and bake in two crusts. Use whites for meringue.

Fruit Cake
1/2 cup butter
1 egg
1/2 cup cocoa
1/2 cup nuts
2 tsp soda
2 cups brown sugar
1 cup sour milk or buttermilk
2 cups flour
1/2 cup dates
Frosting:
1 1/2 cup powdered sugar
3 tsp cocoa
3 tsp coffee
1/2 cup butter
flavor with vanilla

Two Crust Lemon Pie
Pastry for 2 crust 8 inch pie
1 1/4 cups sugar
2 Tbsp flour
1/4 cup soft butter
1 Tbsp sugar
2 lemons, peeled & sliced thin (1/2 cup)
3 eggs
2 tsp grated lemon rind
1/8 tsp salt
1/2 cup water
1/4 tsp cinnamon
Combine 1 1/4 cups sugar, flour and salt. Add butter and mix well. Add well beaten eggs and mix well. Add lemon rind slices and water and mix well. Put filling into pastry line pan and brush the rim of the crust with cold water. Cover with perforated crust. Combine 1 Tbsp sugar and cinnamon and sprinkle evenly over top crust. Bake in preheated oven at 400F for 30 minutes.

Pineapple Sourcream Pie – Merlaine (Dean) Eisenach
1 No. 2 can (2 1/2 cups) crushed pineapple, undrained
1 cup dairy sour cream
1/2 tsp salt
2 slightly beaten egg yolks
2 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup all purpose flour
1 Tbsp lemon juice
1 baked 9″ shell
1/2 tsp vanilla
1/4 cup sugar
Combine 3/4 cup sugar, flour, salt. Stir in pineapple, sour cream and juice. Cook and stir till mixture thickens and comes to boiling. Cook 2 minutes. Stir small amount of hot mixture into egg yolks. Return to hot mixture, stirring constantly. Cook and stir 2 minutes. Cool to room temperature. Spoon into pie shell. Beat egg whites with vanilla and cream of tartar to soft peaks. Gradually add 1/4 cup sugar, beating till stiff and glossy. Spread atop pie, sealing to edge of pastry. Bake at 350F 12-15 minutes.

Lemon Cookies – Mrs. Beatrice (J.E.) Swift
1 1/2 cups sugar
3 eggs
1 cup butter
1 cup sour milk
1/2 tsp salt
1 level tsp soda
3 3/4 cup flour
juice and rind of 1 lemon
1 tsp vanilla
2 heaping tsp baking powder
Cream sugar and butter well. Add beaten eggs. Add other ingredients and alternate liquid with flour. Mix well. Drop by spoonfuls on greased and floured tin and bake in moderate oven. Frost while warm. Frosting: 2 cups powdered sugar, 1 Tbsp butter, rind and juice of 1 lemon.

Snowball Cookies – Mrs. Beatric (J.E.) Swift
1 cup shortening (part butter)
1/2 tsp salt
1 tsp vanilla
1/2 cup finely chopped nuts
1/4 cup honey
2 cups sifted flour
1 tsp almond flavoring
Cream shortening and honey. Add sifted dry ingredients together. Add flavoring and nuts. Cool. Form in small balls and place on greased cookie sheet. Bake 25 minutes in 300F oven. Not too brown. While warm, roll in powdered sugar. When cool, roll in powdered sugar again. Makes 2 1/2 dozen.

Batchelor Buttons – Mrs. Harriett Fader
1 cup brown sugar
3/4 cup shortening
1 egg
1 tsp soda
1 Tbsp water
2 cups flour
salt
vanilla
Roll in small patties with floured hands and press in a walnut. Bake in 375F oven.

Molasses Cookies
One cup of molasses, one half cup of shortening, three full tablespoons of water, one teaspoon of soda, one of ginger pinch of salt, flour enough to make a soft dough.

Chocolate Nut Clusters – Helen F. (Maurice) Scott
3 squares unsweetened chocolate
3/4 tsp salt
1/2 cup soft butter
2 eggs, unbeaten
2 cups coarsely broken walnuts
1 cup sifted flour
1/2 tsp baking powder
1 cup sugar
2 tsp vanilla
Melt chocolate. Sift flour with baking powder and salt. Cream butter and sugar until fluffy. Add 1 egg at a time, beating well. Stir in vanilla, melted chocolate, flour and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake 350F for 10 minutes. Cool on racks. Makes 50 cookies.

Ginger Balls – Audrey (Irwin) Linneman
3/4 cup shortening
1 egg
1 cup white sugar
4 tsp molasses
Sift together:
2 cups flour
1 tsp cinnamon
1 tsp ginger
2 tsp soda
1/2 tsp cloves
Cream shortening and sugar. Add egg and molasses. Roll dough into balls and roll in sugar. Bake at 350F until set.

Brandy Balls – Bette Gerberding
1 cup soft butter
1/2 tsp salt
2 cups flour
1/2 cup powdered sugar
4 tsp brandy
1-2 cups chopped nuts
Cream butter and sugar. Add salt, brandy, flour and nuts. If too dry, add more brandy. Chill until easy to handle. Shape into 1 inch balls. Bake until very light brown. Roll in powdered sugar while warm.

White Sugar Cookies – Gladys (Arnold) Gorder
2 cups flour
1 tsp soda
1/2 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
Sift above together and cut in 1 cup shortening as for pie dough. Mix together and add to the above mixture:
2 eggs
4 Tbsp milk
1 cup sugar
1 tsp vanilla
Chill dough 1/2 hour, roll out thin, sprinkle with sugar and bake.

No Cook Apricot Coconut Balls – Alma (Alfred) Lundberg
2 Tbsp margarine or butter
1 Tbsp water
1/4 tsp almond extract, optional
2 cups dried apricots, finely chopped
1/2 cup light corn syrup
1/2 tsp vanilla
2/3 cup nonfat dry milk
2 cups shredded coconut, finely chopped
Blend margarine and corn syrup, stir in water, flavorings and dry milk. Mix apricots and coconut together. Add to corn syrup mixture and knead until thoroughly blended. Form into balls. Dip in confectioner’s sugar, if desired.

Date Bars  – Irene (Roger) Togerson
Cut up: 1 cup dates and pour 1 cup boiling water over them. Let cool.
Add: 1 tsp soda
Cream: 1 cup sugar & 1 cup shortening
Add: 2 eggs & vanilla
Then: date mixture
1 3/4 cup flour
salt
Pour into large cake pan and sprinkle chocolate chips and walnuts, chopped over the top. Bake at 350F for 35-40 minutes.

Matrimonial Bars – Mrs. A. Palmer Tidemann
Bottom Layer-
1 1/2 cup flour
1 1/2 cup rolled oats
1 cup brown sugar
1 tsp soda
1 cup butter
Date Filling-
1 large pkg of dates
1/2 cup water
1 cup sugar
1 cup broken walnuts
Boil until thick. Mix all ingredients together and work in butter as you would for pastry. Press 2/3 of mixture in cake pan. Spread date filling over the above mixture and sprinkle the rest of the mixture over the date filling. Bake 45 minutes at 325F.

Caramel Nut Slices – Alvina (John Jr.) Blumeyer
1 cup soft shortening (part butter)
2 eggs
1/2 tsp salt
1 cup finely chopped nuts
2 cups brown sugar (packed)
3 1/2 cups sifted flour
1 tsp soda
Mix well shortening, sugar, eggs. Sift together flour, salt and soda and stir in. Add nuts. Shape in two rolls, two inches across. Chill. Heat oven to 400F. Slice 1/8 inch thick. Bake 8-10 minutes. Makes about 10 dozen. Dough keeps in refrigerator several weeks. Slice when needed. Cookies spread very little so place fairly close together.

Butter Pecan Bars – Pearl Watt
1  cup shortening (half butter)
1 egg
1/2 tsp baking powder
2 cups flour
1/2 cup chopped pecans
1 cup brown sugar
1/4 tsp salt
1 tsp vanilla
1 6oz pkg butterscotch chips
Combine shortening, butter, brown sugar, add egg and other ingredients (flour, baking powder, salt and vanilla). Spread and pat in a thin layer on a well greased baking sheet. Bake to a golden brown. Remove from oven and immediately sprinkle with chips over top and spread evenly. Sprinkle chopped pecans over and cool.

Apricot Squares – Mary (Peter) Timmer
1 cup sugar
1/2 cup butter or margarine
1 cup flour
Mix first butter, sugar and flour. Pack into 8x8x2 pan and bake 25 minutes until lightly browned.
1/3 cup flour
2/3 cup dried apricots, cooked and chopped or mashed
1/2 tsp baking powder
1/4 tsp salt
1 cup brown sugar
2 eggs beaten
1/2 cup nuts
Mix rest of ingredients and spread over baked layer. Bake 30 minutes. Cool in pan. Cut in squares and roll in powdered sugar.

Raisin Spice Squares – Shirley Colberg
1 cup raisins
2 cups water
Boil raisins and water 10 minutes and then add.
1/2 cup shortening
1 cup sugar
1 3/4 cups flour
1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 egg
1/2 cup nuts
Bake at 350F until firm.

Baked Pears
6 pears
2 cups water
1 cup sugar
2 Tbsp butter
Set pears straight up in baking dish. Pour in the sugar, water and dot the pears with the butter. Bake in moderate oven until pears are done. Test with toothpick. When baked remove pears from baking dish and slightly thicken syrup with a flour and water mixture. Add vanilla and serve this sauce over pears.

Bread Pudding – Mrs. Margaret Bleeker
2 cups dry bread crumbs (no crust)
3 Tbsp butter
1 quart milk, scalded
2 well beaten eggs
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
Soak bread in milk. Cool. Add remaining ingredients, pour into buttered baking dish. Bake about 1 hour at 325F oven. Use coarse grater for bread crumbs. Grated rind of 1 lemon can be added.

Steamed Bread Pudding
one pint of bread crumbs
one cup molasses
one cup water
one cup flour
one cup stoned raisins
one tablespoon melted butter
one egg
one teaspoon soda
Steam two hours. If preferred, add nuts.

Suet Pudding – Mrs. E. M. Converse
1 cup chopped suet
3/4 cup sugar
1/2 cup molasses
1 egg
1 tsp soda
1/4 tsp salt
1 tsp cinnamon
1 tsp cloves
1 cup sweet milk
3 cups flour
1 cup raisins
Mix and steam three hours. Or steam with pressure plug off for 20 minutes in pan of pressure cooker and 25 minutes at 15 pounds pressure.

Paradise Pudding – Margaret (Henry) Oines
6 macaroons or crushed vanilla wafers
1/2 cup blanched almonds coarsely cut
1 pkg lemon Jello
4 Tbsp sugar
1 pint hot water
1/4 tsp salt
1 cup whipped cream
Chill Jello. When slightly thickened beat until the consistency of whipped cream. Combine all ingredients adding whipped cream last. Pour in loaf pan or individual molds and chill.

Glorified Rice – Ashley Nicola
Cook 1 cup rice in salted water. Drain, rinse and cool. Sprinkle 1/4 cup sugar over top. Add 1 can crushed pineapple (juice also), 1 cup miniature marshmallows and 1 cup whipping cream, whipped.

Lincoln & Lee Pudding – Mrs. Leo Braet
Part I – Syrup
2 cups brown sugar, boiled with 2 1/2 cups water and 1/2 cup butter for 10 minutes. Put syrup in deep sided pan for baking.
Part II – Batter
1 cup flour, sifted with 1/2 cup sugar, 1 tsp baking powder and 1 scant tsp salt, 1/2 cup milk, 1/2 cup chopped walnuts, 1/2 cup raisins. Mix together and drop into syrup with teaspoon. Bake 20 minutes in hot oven. Serve with whipped cream.

Thrifty Pudding
Stale sponge cake, cut in slices and lay in bottom of baking dish. Then fill to the top of the dish with stewed apricots – put cake on top, in slices, and make a meringue of whites of two eggs beaten light, and two Tbsp of sugar. Spread over top and put into oven to harden for a few minutes. Serve cold with cream.

Brown Sugar Candy – Beatrice (J.R.) Swift
1 cup white sugar
3/4 cup sour cream
1 cup brown sugar
1/4 cup butter
Boil to soft ball stage. Cool and add 1 tsp vanilla and 1/2 cup chopped nuts. Beat.

 

 

Estelline – 125 Years of History

by the 2007 Estelline Historical Society
Starting on page 175 there are recipes from the people in the area

Canning & Other Items

Egg Coffee – Mrs. Alice (Ole) Beck
2 1/2 cup coffee
Cold water
1 egg, unbeaten
30 cups water, boiling
Mix coffee with unbeaten egg. Add enough cold water to moisten. Put the coffee mixture in a cloth bag and place and place in the boiling water. Boil until coffee is of desired strength.

Raw Cranberry Relish – Mrs. Della (George) Foster
1/2 orange, peeled
1 cup sugar
1/2 lb cranberries
1/4 tsp salt
Put orange and cranberries through food chopper. Mix sugar, salt and fruit thoroughly. Let stand 2 days before using. It will keep several weeks if covered with paraffin.

Green Tomato Relish – Mrs. Evelyn (Glen) Justice
12 large green tomatoes
12 medium size onions
3 red peppers
6 green peppers
1 bunch celery, chopped fine
3 large carrots
3 cups sugar
3 cups vinegar
3 Tbsp salt
Put tomatoes through grinder and then drain in colander. Grind onions, peppers and carrots. Use coarsest knife for all grinding. Cook all ingredients 25 minutes and seal. Wash and remove seeds of pepper before grinding.

Corn Relish – Mrs. Jerry (Lloyd) Foster
12 ears corn
3 sweet red peppers or part of can of pimiento
2 cups vinegar
2 Tbsp salt
1 medium head cabbage
1 1/2 cup sugar
2 Tbsp mustard seed
1 1/2 tsp turmeric
Cut corn from cob. Chop cabbage and peppers rather fine. Add remaining ingredients except turmeric. Boil 15 minutes and just before removing from the fire, add the turmeric. Seal in sterilized jars. Makes 3 – 4 pints.

Rag Pickles – Mrs. Ruby (Henry) Simonson
2 qts coarsely chopped green tomatoes
2 Tbsp celery seed
1 pint vinegar
2 cups sugar
2 qts coarsely chopped cabbage
1 pt coarsely chopped onion
2 Tbsp mustard seed
1 pt water
Mix together tomatoes, cabbage and onion. Place in layers, sprinkle salt over each. Let stand 3 hours. Place vegetables in colander, run cold water through to remove excess salt. Let drain. Combine vinegar, salt, water and spices. Bring to boil, simmer 15 minutes. Add vegetables. Boil until just tender. Place in sterilized jars and seal. Yield: 6 pints.

Sweet Chunk Pickles – Mrs. Bernice (Fred) Caverhill
Peel and slice cucumbers in 1 inch pieces. Stand in salt water 4 hours. Drain.
6 cups vinegar
1 tsp each of celery and mustard seed
3 1/2 cups sugar
Cook until cucumbers are clear. Seal hot. There is enough liquid for 1 1/2 gallon of cucumbers.

Ripe “Cuke” Pickles – Mrs. Mae (Henry) Mulder
6 large yellow cucumbers
4 1/2 cups water
4 cups water
4 cups sugar
1/3 cup whole pickling spices
1/2 cup salt
2 qts vinegar
2 Tbsp mustard seed
Pare cukes, quarter & remove seeds. Cut in strips 1×1 1/2 inch. Combine salt, water, and stir until salt is dissolved. Add cucumber strips and allow to stand in the brine 12 hours. Drain. Tie spices in cheesecloth bag. Combine vinegar, sugar, mustard seed and spices. Heat to boiling, adding only enough strips to vinegar at a time to cover the bottom of the pan. Cook until just transparent (3 to 5 minutes). Pack in hot jars. Fill with boiling vinegar mixture and seal. Makes 8-10 pints. You can omit spices and use stick cinnamon, whole cloves and mustard seeds and more sugar for a richer pickle.

Watermelon Picles
Slice the watermelon about 1 1/2 inches wide, cut off the outer rind and the inner part back to the solid. Cut the strips two inches long, the thicker you can have your pickles the more solid and brittle they are, cover with salt water and boil until tender enough to pierce with a broom straw. To one cup of vinegar, add three cups of sugar and one tablespoon each of whole cinnamon and cloves, let boil five minutes. When melon is cooked, drain a few moments and add to vinegar, let boil ten minutes, put in a jar. This amount of syrup ought to make two quarts of pickles. Syrup should be turned off and heated twice before cold weather. More pickles may be added at any time if the above directions are followed and all the syrup is headed again. Always put the fresh made pickles in the bottom of the jar.

Crab Apple Pickles
Steam until they can be pierced with a silver fork. Use one full quart of the very best pure cider vinegar to three pints of sugar. Boil to a thin syrup, then skim and add fruit. Spice with whole cloves and cinnamon bark to taste. Add spice to sugar and vinegar and boil apples in this for five minutes. Put in a jar. If necessary, in a few days pour off this liquid and boil down thicker.

Yellow Chow Chow
One quart green tomatoes (cut fine all ingredients, do not chop), one quart small cucumber pickles, one quart ripe cucumber pickles, one quart cabbage and cauliflower (one half of each) one quart onions, six green peppers. Put all in a crock and pour boiling hot brine over it and let stand 24 hours. Three quarts vinegar, six tablespoons dry mustard, one teaspoon red pepper, one cup brown sugar, one cup of flour. Stir this with part of vinegar, ounce of turmeric. Boil all this dressing together, pour off brine and pour over the mixture boiling hot. Keeps perfectly in a stone crock.

Red Raspberry Jam
After looking over the berries carefully, mash lightly. Take one cup of fruit, 2/3 cup granulated sugar, put together in granite iron or any good preserving kettle, never tin. Stir thoroughly. Place on stove, being careful to stir often. After boiling about 30 minutes, take a small amount in a sauce dish and stir with a spoon. If the juice begins to thicken, it is done, yet it might be as well to try a little sooner. It depends upon the ripeness of the fruit. If boiled too long, it will not retain a pretty bright color. Put in small glass jars and seal. It is best covered tightly in glasses. Never keep in damp cellar.

Chokecherry Jelly
Wash cherries and, using a food chopper, grind- pit all. Cover with boiling water and set overnight. Strain 3 1/2 cups juice. Add 1 pkg Sure-Jell. Bring to a boil. When boiling hard, add 4 1/2 cups sugar and boil 2 minutes or until it gels.

Tomato Jam
5 cups tomato
1 large pkg lemon jello
4 cups sugar
Peel tomatoes, dice, add sugar and cook 15 minutes. Remove from heat and add jello. Stir to dissolve. Pour into clean, hot jelly glasses and seal with lids or melted paraffin.