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Transcribed
by
Ann Selvig, from:
Allerton Centennial Cookbook, Published and
Bound by General
Publishing
and Binding, Iowa Falls, Iowa 1973 This
cook
book is dedicated to a small, thriving town in south
central Iowa, named Allerton, in Wayne County. It is a
community comprised of several religions, many
nationalities, all sizes and shapes and all ages,
but with one thing “in common”, love of their home
town. It
isn’t every town that exists long enough to be
honored with a Centennial Celebration, but our town
is more than a “stop in the road”, it’s home. YESTERYEAR Recipes
taken from the book published by Allerton Methodist
Church ladies in the late eighteen hundreds or about
1900. All are now deceased, but three. CHICKEN
SALAD – Winnie Yohe 6 cups of chicken
sliced, 4 cups of celery
diced, Pimientos shredded, ¼
cup, 4 hard cooked eggs,
cut up, ¼ tsp paprika and 1
tsp salt, 1 cup mayonnaise,
without fault, 1 cup whipped cream, And your salad’s a
dream. CHICKEN
PIE–
Winnie Yohe Mix 2 tsp B.P. with
flour 2 cups, Rub 2 T. shortening,
and 1 egg beaten up, Add salt, and 1 cup of
milk so sweet, Spread over creamed
chicken and bake to eat. CASSEROLE
OF
SALMON W/NOODLES – Agnes
McCall 2 cups noodles, quite
uncooked, 1 large can of salmon,
hooked, ¼ cupful chopped
pimiento. Then 1 ½ cups drained,
canned peas, Salt and pepper if you
please, And buttered bread
crumbs. 2 cups thin white
sauce, made without fault, Of 2 T. each
shortening and flour and 1 tsp. salt. 2 cups milk and a dash
of pepper, Cook noodles tender in
salted water then drain, Place ingredients in
layers in bake dish plain, Cover with sauce and
sprinkle with bread crumbs, Bake one hour. CHEESE
BALLS – Golda Snodgrass 1 cup grated cheese
and 3 egg whites ½ tsp. salt and 1/8
tsp. pepper (it bites) Until stiff the whites
then beat. Next fold in grated
cheese so neat, Let stand for fifteen
minutes. Then make in balls the
size of a walnut round, And fry in deep fat
until a golden brown. WAFFLES
– Ella Harnden 1 1/3 cups flour, you
take, Add ½ tsp. salt before
you bake: 1 cup milk and 2 tsp.
B.P. 4 T. oil and 2 eggs,
you see. Bake as soon as all is
combined. A better breakfast,
you’ll never find. COCOA
ROLL–
Verda Bracewell 5 eggs, and powdered
sugar, 1 cup, 4 tsp. cocoa, 1 T.
flour, Pinch of salt, Mix up. To this add sugar in
beaten yolks mixed well, Also eggs beaten so
fluffy and “swell”. Bake in moderate oven
in waxed paper lined pan. When removed, wrap in
cloth and keep moist if you can. Roll and slice, Put 1 T. whipped cream
on each serving, It’s nice. KISS
PUDDING - Lola Conklin 6 egg whites, beat 15
minutes. Then put 2 cups of
sugar in it. 1 T. Vinegar, beat 15
minutes as before. Bake for 30 minutes,
no more. When done, let cool,
and cut in squares. Cover with chopped
nuts and whipped cream fair, Or drained pineapple
crushed, when used In the whipped cream
is never refused. WHIPPED
CREAM
CAKE – Rose Gibbs ½ pint cream, whipped
stiff to the sight, Add 2 eggs and
continue beating until light. Still beating add
sugar 1 cup, ¾ tsp. vanilla, a
pinch of salt, Then flour sift up. Measure 1 ½
cups cake flour, 2 tsp. baking powder
put in. Then carefully sift
this three times again. Gradually this, in the
liquid you mix. Delicious if for this
a chocolate icing you fix. BANANA
CREAM
PIE – Grace Duncan Into a baked crust 2
large bananas slice, Pour over the
following filling so nice. Put 2 cups milk over
fire to heat. Mix 2 egg yolks, and 2
cups sugar sweet. Add 2 T. cornstarch
and flour each. Then 1 tsp. vanilla
and a pinch of salt each. Cook until thick in
double boiler if you can. Use egg whites for
delicious meringue. DEVILS
FOOD
CAKE – Nellie Galford ¼ cup butter, 1 cup
sour cream, 2 cups sugar sweet, ½ cup cocoa dissolved
in 1 cup water at boiling heat. Put 1 tsp. soda in the
cream. Then 2 ½ cups of flour
clean. Mixed with 1 T. baking
powder, and 3 eggs, Flavor with 1 tsp.
vanilla, for it everyone begs. “FOOD
FOR
THE GODS” – Phyllis
Yeager 3 egg yolks beaten, 1 cup sugar to
sweeten, Then cracker crumbs 1
cup, With 1 tsp. baking
powder mixed up. 1 tsp. vanilla, whites
of eggs, whipped. Then add 1 cup dates,
clipped. Next put ½ cup
nutmeats in it, And bake in oven 30
minutes. ICE
CREAM – Hazel Shelton Take 2 cups sugar, of
flour 2/3 cup, 1 tsp. salt,
thoroughly mix up. Add 4 eggs beaten up
quick. 1 quart milk (hot)
cook until thick. When cool add cream
and enough cold milk, For 1 gallon freezer,
it’s fine as silk. PEPPERMINT
CANDY
ICE CREAM – Hazel
Shelton Dissolve 1 lb.
peppermint candy, In three pints hot
milk (it’s dandy). When cool 3 pints
whipped cream you add. On any hot day this
will make you glad. THE NEXT 15 RECIPES
WERE TAKEN FROM A COOK BOOK PUBLISHED MANY YEARS AGO
IN ALLERTON. ALL
ARE NOW DECEASED. SALT
RAISING
BREAD – Mrs. E.
L. Vest ½ pint corn meal 3 pints warm water 1 T. sugar ½ pint sweet boiled
milk 1 T. salt Flour Scald meal with milk
and let stand until morning. Then add 3
pints water, salt and sugar, then flour to make
stiff batter. Place
vessel that holds mixture into larger vessel of
quite warm water.
When it raises add more flour, kneed into
loaves and let raise one hour. DEVILS
FOOD
CAKE – Mrs. J. H. Jacques Part #1 1 c. brown sugar ½ c. butter 3 egg yolks ½ c. milk 2 c. flour ½ tsp. soda (dissolved
in milk) Part #2 1 c. grated chocolate 1 c. brown sugar ½ c. milk Bring to boil, add
flavor and cool.
Mix into first part and bake. LEMON
OR
ORANGE JELLY CAKE – Bertha
Bullis ½ C. butter 2 C. sugar 1 C. sweet milk 2 C. flour ½ C. corn starch 4 eggs 2 tsp. baking powder JELLY FOR FILLING: Grated rind and juice
of one lemon or orange 2/3 C sugar 1 T. cold water Boil, then cool and
use between layers of cake. CORN
OYSTERS – Mrs. Everett Finley 6 ears grated corn 2 eggs (beaten light) Salt and pepper to
taste ½ tsp baking powder Flour Make a stiff batter
and fry in hot lard. HICKORY
NUT
CAKE – Rue Burnett 1 ½ C. sugar ½ C. sweet milk 2 C. flour ½ C. butter 2 tsp. baking powder 4 eggs (leave 2 whites
for frosting) 1 C. sugar Water to wet 2 egg whites Boil water and sugar
until
. Pour
on beaten egg whites.
Bake cake in layers. Spread
each with frosting and hickory nuts. CRACKER
PUDDING – Mary Bracewell 1 quart scalded milk 5 T. rolled crackers 4 eggs Small piece of butter Bake one half hour and
serve with any sweet sauce. CHERRY
PUDDING – Jessie Corbett 1 C. flour ½ C. sugar ½ C. sweet milk 1 egg 1 tsp. baking powder Butter size of an egg 1 C. fresh canned
cherries Mix in usual way. Bake in
moderate oven until done. SOFT
GINGERBREAD – Mrs. N.
L. Mericle 1 C. sugar 6 T. butter 1 tsp. soda 1 C. boiling water 2 ½ C. flour 2 eggs (well beaten) 1 C. molasses 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice 2 tsp. ginger Add eggs last. Dissolve
soda in hot water. CREAM
CAKE–
Blanche Duncan 1 C. sugar ½ C. sweet cream 3 eggs 1 C. flour 1 tsp. baking powder Bake like jelly cake. WHITE
LAYER
CAKE – Mrs. H. B.
Bracewell 1 C. Butter 3 C. flour 1 C. water 2 C. sugar 2 tsp. heaping baking
powder ½ tsp. vanilla or
lemon 8 egg whites Mix in usual, fold in
egg whites last.
Pour into greased and floured pan. Bake in
moderate oven, until done. MINNEHAHA
CAKE–
Mrs. B. F. Goughnour 1 ½ C. sugar ½ C. milk 1 tsp. baking powder ½ C. butter 2 C. flour 3 whole eggs or 6 egg
whites FILLING: 1 C. sugar boiled with
a little water till brittle. Stir in
well beaten whites of egg. Add 1 C.
raisins or 1 C. nuts. SWEET
CRACKERS – Cora Edmonson 2 ½ C. sugar 2 eggs 1 tsp. lemon extract Pinch of salt 1 C. lard 1 pint sweet milk (Dissolve 5 cents
worth bakers’ ammonia) Flour to make stiff
dough Roll very thin and
prick with a fork. SALMON
CROQUETTES – Mrs. C. E. Denman 1 can salmon 1 1/3 C. bread crumbs 4 T. melted butter 4 T. milk 2 eggs Salt and pepper Mix, form into
croquettes and fry in hot lard. SUET
PUDDING – Edna Levis 1 tsp. soda 1 C. raisins 1 C. sour milk 1 C. suet 1 C. sugar 1 egg Flour Stir together with
enough flour to make a batter, put in pan and steam
one and one-half hours. COTTAGE
PUDDING – Millie Jaques
Nelson 1 C. sugar 1 C. sweet milk 1 C. flour 1 T. butter 1 egg 2 tsp. baking powder SAUCE FOR SAME: 1 C. sugar 1 T. flour 1 T. butter 1 pint boiling water Put ingredients for
sauce on stove and boil until clear. Flavor to
taste. |