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.

 

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