Royal Centenary Cookbook 1990

GOLDEN OLDIES RECIPES

Hattie's Buns

Contributed by Deanna (Anson) Elsberry,
In Memory of Grandmother Hattie Burch, 1975.

Ingredients -
cake of compressed yeast
1/2 c. lukewarm water +1 tsp.sugar
1 c. boiling water
1/2 c. butter or oleo
1/2 c. sugar

Method -
Soften yeast in lukewarm water.
Combine butter and sugar in boiling water.
Mix 1 teaspoon salt, 2 well beaten eggs, 3 cups of flour,
and 1 cup of cold water.

Combine all the ingredients and beat until smooth.
Then,work in another 4 cups flour
or whatever is needed. Cover and let double in bowl.
Knead and let rise second time. Make into buns. Let rise and bake.

The recipe may also be used for rolls or coffee cake
 if raisins are added.

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Pumpkin Bread

Contributed by Jan Morrill
A recipe handed down from " Elvin's Aunt Rose Arnett ".

Ingredients -
1 2/3 c. flour
1 1/4c. sugar.
1 tsp.soda
1/2 tsp. cinnamon.
1/2 tsp. nutmeg.
1/4 tsp.salt
1/2 c. chopped nuts
2 eggs
1/2 c. salad oil
1/2 c. water
1 c. pumpkin

Method -
Sift together in bowl, flour, sugar, soda, cinnamon, nutmeg, and salt.
Mix in nuts and set aside. Mix eggs, salad oil, water, and pumpkin
together and add dry ingredients.
Mix until just blended. Bake at 350 for 65 to 70 minutes.

* * * * * * * * * * * * * * *

Plain Baked Custard

Contributed by Wilma Morrison,
In Memory of her Mother, Mabel Meyer.

Ingredients -
4 eggs,beaten
2/3 c. sugar
Dash of salt
4 c. scalded milk
1 tsp. vanilla
Nutmeg

Method -
Beat eggs, sugar, and salt to blend. Slowly add milk
and vanilla. Pour into 12 custard cups or a 7x11-inch pan.
Sprinkle with a dash of nutmeg. Bake in a shallow pan with
about an inch of water in it at 350 for 30 to 35 minutes,
or until knife inserted comes out clean.

* * * * * * * * * * * * * * *

Potato Doughnuts

Contributed by Mrs. Darrell Anson,
In Memory of the Daffodillies Club.

Ingredients -
1 1/2c. scalded milk
2 cakes yeast
1/2 c. sugar
1 c. smashed potatoes
2 eggs, beaten
1/3c. butter
1 tsp. salt
4 1/2 c. flour
Glaze:
1 Ib. powdered sugar
2 T. cornstarch
1/4 c. butter
1 T. cream
1 tsp. vanilla

Method -
Boil and mash potatoes; add butter, sugar, milk, and eggs.
When lukewarm, crumble yeast.
When yeast rises to the top, it is dissolved.
Add salt and flour, mix well
and place in a greased bowl. Cover and let rise. Punch down once and let rise again.
Pat out on floured board and cut with doughnut cutter,and deep fat fry, then glaze.
To Glaze - Add warm water to the ingredients to make glaze -
and as soon as possible after baking and while hot,
dip the doughnuts into the glaze.

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Mrs. Andrew Spjut's Doughnuts

Contributed by Mrs. Earl Elsberry.

Ingredients to make 3 dozen -
1/2 c. thick sour cream
1 c.sugar
3 eggs, beaten
1/2 tsp. spice, nutmeg
1 tsp. vanilla
1 scant tsp. soda In cream
1/2 tsp. salt
3 1/2c. Gold Medal flour
2 tsp. baking powder In flour

Method -

Beat the eggs, add the sugar, then the cream with
the soda in it, spice, vanilla, and salt.
Stir in flour with the baking powder in it.
Heat the lard hot enough to brown a scrap of dough within seconds.
Roll your dough rather thin and cut with a doughnut cutter.
Place in hot lard or oil. When it comes to the top, turn and brown
for a few seconds and remove to paper towel.

Note : the recipe was given to Mrs Earl Elsberry by OIlie Rundquist -
who had herself been given it by Mrs. Andrew Spjut.
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White Fruit Cake

Contributed by Elaine Meyer -
In Memory of her Mother, Ellen Bartsch.

Ingredients -
1/2 c. butter
1 c.sugar
1 tsp. baking powder

1/4 tsp. salt
1/2 c. almonds
1 c. grated coconut
1/2 c. sliced orange candy, cut up
1/2 c. candled cherries
1 tsp. vanilla
2 T. water
5 egg whites
1 1/2 c. flour

Method -
Cream the butter and sugar.
Add flour, baking powder, and salt.
Add nuts, fruits, and flavorings.
Add water to egg whites, beat until stiff and fold in.
Pour into tube pan.
Bake for 1 1/2 hours at 350.

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Suet Pudding

Contributed by Mrs. Darrell Anson,
In Memory of Mr. and Mrs. Fred (Flossie) Anson.

Ingredients -
2 c. suet, chopped quite fine 1 c. sifter flour or 5 c. flour 2 1/2 to 3 c. sugar 2 c. raisins 1 tsp. salt 1tsp.soda 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. allspice

Method -
Mix well with water (3 cups). This is mixed in a mixing bowl, that will fit in large kettle.
Steam for 4 hours. You can keep this steaming until ready to eat.
We sometimes make white sauce,but we prefer cream. I use 2 teaspoons
cinnamon and 1 tablespoon pie spice instead of the spices above.

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Plum Pudding

Contributed by Mrs. Darrell Anson -
In Memory of Emma Burch (Mother of Hattie Burch)

Ingredients -
1 pt. sour milk
2/3 c. sugar
1 pt. raisins
1 pt. currants (opt.)
5 c. flour
2/3 c. suet, very finely chopped
1tsp.soda
1 tsp. salt

Method -
Put in bag and pour hot water over top. Boil or steam 3 to 4hours.

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Homemade Soup

Contributed by Carole Crabtree -
In memory of her grandmother,Blanche Lingenfelter .

Ingredients -
1 can of lye
6 qt of water
4 lbs of lard
2/3 c.ammonia
2 T. Borax

Method -
IMPORTANT : First thoroughly mix the ingredients ,
then allow the liquid to "stand" for 5 days.
During that time stir the liquid twice daily.
It may then be brought to a boil.

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Grandma Rodgers Homemade Ice Cream

Contributed by Roxanne Kraft

Ingredients for 1 gallon -
5 eggs
1 1/2c.sugar
1/4 tsp.salt
2 tsp.vanilla
2 c.evaporated milk
1 pt.half & half
2 1/2 qt. milk

Method -
Blend ingredients together.
Pour into ice cream freezer.

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Popcorn Balls

Contributed by Betty Sawyer -
In Memory of Mrs. Leonard Sawyer

Ingredients -
1 c. white sugar
1 c. white or dark syrup
1 tsp. butter
1 tsp.soda
1 tsp. vanilla

Method -
Boil white sugar and syrup until sheets
from spoon. Be sure not to cook too long.
Remove from heat and add butter, soda, and vanilla.
Pour over popcorn and shape into balls.

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Sweet Potato Puff

Contributed by Wilma Morrison -
In Memory of her Mother, Mabel Meyer.

Ingredients -
3 c. cooked & mashed sweet potatoes
3 T. melted butter
1/3 c. thin cream
2 eggs, beaten
1 tsp. salt
1/8tsp. pepper
1/2 c. mini marshmallows

Method -
Combine all but marshmallows and place in buttered casserole.
Press marshmallows into the potatoes and bake, uncovered,at 350 for 30 minutes.

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Chili Sauce

Contributed by Eloise Johnson -
In Memory of her grandmother, Mrs. Wm.(Edith) Bartsch.

Ingredients -
12 ripe tomatoes
2 onions
1 green pepper
3/4 c. brown sugar
1 tsp. cloves
1 tsp. cinnamon
1 T. salt
1/2 c. vinegar Peel and chop tomatoes.

Method -
Chop or grind onions and peppers. Combine ingredients and cook until thick. Place in jars and seal.

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Grandma's Casserole

Contributed by Carole Crabtree -
In Memory of her grandmother, Blanche Lingenfelter.

Ingredients -
1 Ib. ground beef
1 c. chopped celery
1 c. chopped peppers (opt.) 1 c. sliced onions, separated
1 1/2 c. sliced potatoes
1 can tomato soup
1 can cream of mushroom soup

Method -
Mix ground beef and tomato soup.
Put in 4 or 5-quart casserole dish with no water in the bottom.
Spread chopped celery next, follow with 1 layer of peppers,
then 1 layer of onions, and finally, a layer of vegetables with potatoes.
Cover with cream of mushroom soup (do not add any additional liquid).
Bake for 45 minutes at 375. Cover casserole dish.

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Red Devils Food Cake

Contributed by Lucretia Holm -
For the Rev.and Mrs. Shanks (1931).

Ingredients -
1 c. sugar 1 T. butter or lard (I am sure that butter-flavor Crisco would do Just as well)
1 egg
Pinch of salt
2 T. coco .
1 tsp. vanilla
1/2 c. sour milk
1 1/2 c. flour

Method -
Stir all ingredients together well.
Then, add 1/2 cup hot water, stirring in a little at a time.
Bake at 350 for 25 to 30 minutes. Check by inserting a toothpick into cake.
If it comes out clean,the cake is done.
Bake in a 9x13x2-inch pan.

The "Red Devils Food Cake" is a recipe from the file of the Mrs. Rev. Shank . Her husband
the Rev. Shank , became a pastor in Royal in 1931,remaining for 2 or 3 years.

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Lemon-Cream Cheese Salad

Contributed by Elain Ecums -
In Memory of Jan's Grandmother, Mary Curtis (1961)

Ingredients -
1 pkg. lemon Jello
1 Ib. marshmallows
2 c. hot water
1 med. can crushed pineapple
1/4 Ib. cream cheese
1 c. salad dressing
1/2 c. whipped cream or whipped, chilled evaporated milk
1 pkg. raspberry Jello Dissolve Jello in 1 cup hot water.

Method -
Melt marshmallows in 1 cup hot water.
Mix together and let cool.
Blend cheese, pineapple, dressing and whipped cream.
Add to lemon Jello mix. Let set.
Dissolve raspberry Jello in 2 cups hot water.
When cool, pour over top of Jello mixture.

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Drop Dumplings

Contributed by Mrs.Elvin Reinke -
In Memory of her Mother, Mrs. Guy Mattison

Ingrediants -
2 c. flour
4 level tsp.
baking powder
1 tsp.salt
1 c. rich milk

Method -
Sift flour, baking powder, and salt together four times.
Mix with the milk to make a soft dough.
Drop by spoonfuls into boiling broth in
which chicken or meat has been cooked.
Cover and cook for 15 minutes. Serve at once.

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Mincemeat Fruit Cake

Contributed by Patty Rader-Eucker -
In Memory of Hazel Rodgers

Ingredients -
2 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
2 c. or 1 Ib. mincemeat
1 c. raisins
1 c. chopped nutmeats
1 c.sugar
1/2 c. melted butter
1 tsp. vanilla
2 eggs

Method -
Sift together flour, baking powder, salt, and soda.
Combine and well mix the mincemeat, raisins,nutmeats, sugar, butter, and vanilla.
Add the eggs, beating thoroughly after each addition.
Fold in dry ingredients.
Pour into a lightly greased tube cake pan, the bottom of which is lined with waxed paper.
Bake in a slow oven at 325 for 1 1 /2 hours.
Remove from pan at once to cake rack.

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Never Fail Dumplings

Contributed by Elaine Meyer (Daughter-in-Law) -
In Memory of Mabel Meyer

Ingredients -
2 c. flour
2 tsp. baking powder
1 beaten egg
1 c. milk
1/2 tsp. salt

Method -
Mix altogether and drop by spoonfuls in boiling broth. Cook for 20 minutes, covered.

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Angel Pie

Contributed by Earleen Jensen -
via Mrs. Dena Dikeman

Ingredients -
Filling : -
3/4 c. sugar
3 T. cornstarch
1 c. hot water
1 lemon, Juice & rind
3 egg whites
1/4 tsp. salt
1 to 3 c. whipping cream
1 to 3 c. crushed peanut brittle
Crust : -
1 c. flour
3 T. sugar
6 T. butter

Method -
Crust: Blend together softened butter and sugar.
Pat into a pie pan and bake for 15 minutes at 375. Cool.
Filling : Combine sugar, cornstarch, and hot water and cook for 10 minutes, stirring until thick.
Add grated rind of lemon, cool slightly, and add juice.
Fold in whites, beaten until stiff with salt.
Pour into shell and let stand until firm.
Spread top with whipped cream and sprinkle with crushed peanut brittle,
or a color scheme may be carried out with the use of other crushed candy.

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Devils Food Cake

Contributed by lona Anson -
In Memory of her Mother, Hattie Burch

Ingredients -
4 T.cocoa
1 c. hot water
1/2 c. butter 2
c.sugar
2 eggs
1/2 tsp. soda in 1/2 c. sour milk
2 c. flour
1 tsp. soda in chocolate
1 tsp. vanilla

Method -
Pour hot water over cocoa. Let stand while mixing cake.
Cream butter with sugar. Add eggs and beat well.
Add flour to soda in sour milk. This will make a thin batter.
Add remaining ingredients to batter.
Bake at 350 for 1 hour.

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Burnt Sugar Cake and Icing

Contributed by Justin Jensen -
for Mrs. Emmet Bartsch

Ingredients -
1 1/4c. sugar
1 c. water
1/2 c. shortening
3 eggs
1 tsp. vanilla
1 c. milk
21/2 c. flour
3 tsp. baking powder
Pinch of salt
Icing :
2 c. brown sugar
1/2 c. condensed milk (evaporated)
2 T. butter
1 tsp. vanilla

Method -
Cake: Place 112 cup sugar in heavy skillet.
Allow this to melt and brown a deep amber, not black.
Add 1 cup water, stir, remove, and cool for cake.
Beat shortening and sugar to a cream.
Add eggs, beaten well, and vanilla.
Mix flour, baking the burnt sugar. This makes 2 large layers or three small ones.
Bake at 350 for 35 to 40 minutes.
Icing : Cook sugar and milk until a small ball is formed.
Remove from fire and add butter.
Let cool for 5 minutes,then beat with a spoon and add vanilla.

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Date Ambrosia

Contributed by Earleen Jensen -
for Mrs.Harry Hagedorn (1938)

Ingredients -

1 c. pitted dates
10 Ig. marshmallows
1 c. whipping cream
1 banana
Pinch of salt

Method - Quarter marshmallows and combine with dates which have been cut into pieces.
Let stand in refrigerator for several hours.
Whip cream and fold into marshmallow mixture. Add diced banana. Chill.

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Sour Cream Banana Cake

Contributed by Ardella Brandt -
In Memory of her Mother, Dorothy Jensen

Ingredients -
1 c. sour cream
1tsp.soda
2 eggs
1 1/2 c.sugar
2 c. flour
1/2 tsp. salt
1 tsp.
vanilla
3 bananas, mashed

Method - Add eggs to sour cream, one at atime.
Sift and measure flour with dry ingredients.
Combine with sour cream mixture.
Add vanilla and fold in mashed bananas.
Pour into greased 9x13-inch pan.
Bake at 350 degrees for 1 hour .

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Grandma OIlie Rundquist's Raised Glazed Doughnuts

Contributed by Corinne Thomson

Ingredients -
1 1/2 c. hot milk
2 pkg. yeast (dissolved)
1/2 c. sugar
2 eggs,beaten
1 tsp. salt
1 c. hot mashed potatoes
1/3 c. butter
41/2 c. flour
GLAZE : -
1 Ib. powdered sugar
1 tsp. cornstarch
1/4 c. butter, warmed
1 T. cream
1 tsp. vanilla
Boiling water to thin

Method -
To the mashed potatoes, add butter, milk, sugar, and eggs.
When lukewarm, add yeast
Add salt and flour.
Mix, then knead in 1/2 to 1 cup extra flour.
Put in greased bowl. Let rise, then punch down once.
When light, rollout and cut with cookie cutter.
Press a hole in center with fingers. Let rise.
Deep fat fry. Dip in glaze while hot.

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Chocolate Cake

Contributed by Barbara Hofer -
In Memory of her Mother, Mary Dodds

Ingredients -
1 3/4 c. unsifted flour
2 c.sugar
3/4 c. Hershey's cocoa
11/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
Method -
Combine dry ingredients in large bowl.
Add remaining ingredients, except boiling water, and beat at moderate speed for 2 minutes.
Stir in boiling water. Batter will be thin.
Pour into greased and floured 9x13-inch pan or 2 layer round pans.
Bake at 350 for 30 to 35 minutes.

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Raisin Cream Pie

Contributed by Ardella Brandt -
In Memory of her Mother, Dorothy Jensen.

Ingredients -
1/2 c. raisins
1 c.sugar
3 eggs, separated
2 T. flour
Pinch of salt
1/2 tsp. cinnamon
1 c. sweet or sour cream

Method - Boil raisins in a little water for a few minutes.
Mix other ingredients, add to raisins and boil until thick.
Pour into baked pie shell.
Cover with meringue using 3 stiffly beaten egg whites and 6 tablespoons sugar.
Brown at 375 for about 5 minutes.

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Homemade Noodles

Contributed by Elaine Meyer (Daughter-in-Law) - In Memory of Mabel Meyer.

Ingredients -
4 eggs
2 tsp. salt
4 c. flour
4 T. milk
4 T. cream
Method -
Mix the ingredients thoroughly.
Roll thin and let dry. Cut into thin strips and dry.

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Barbecued Ribs

Contributed by Patty Rader-Eucker ~
In Memory of Hazel Rodgers.

Ingredients -
5 Ib. ribs
1 btl. catsup
1 1/2T.salt
1/2 T. allspice
1/4 tsp. red pepper
1 T. vinegar
6 onions
1 btl. water
1/2 T. celery salt
1/2 T. pepper
1/4 tsp. mustard, dry
1/2 Ib. brown sugar

Method -
Bake for 2 1/2 hours. Brown first, then drain fat off.
Put in roaster and bake.
Please note that the 1990 original publication's
instructions contained no additional method instruction.

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Rice Pudding

Contributed by Norma G.Meisner -
In Memory of her Mother, Edna Johnston.

Ingredients -
1/2 c. cooked & drained rice
2/3 c. sugar
2 eggs
21/2 c. milk
Pinch of salt
1/4 tsp. nutmeg
1/2 T. cinnamon
1/2 c. raisins

Method -
Mix ingredients and put in a casserole.
Cook until thick at 325 or 350.

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Pumpkin Pie

Contributed by Mrs.Earl Elsberry.

Ingredients -
2 c. pumpkin
1 c. sugar (Ig.)
2 level tsp. cinnamon
1 level tsp. allspice
Salt to taste
1 c. milk + 1/8 c.
2 eggs, beaten

Method -
Add sugar, spices and eggs to the pumpkin and mix well before adding the milk, this lets the spices mix better.
Pour into unbaked pie crust and bake 1 hour in a 350 oven or until the center of the pie is set.

This is a recipe used by Mrs.Elsberry's mother, Mrs. Levi Jensen of Royal, Nebraska.

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Plain Baked Custard

Contributed by Wilma Morrison -
In Memory of her Mother, Mabel Meyer.

Ingredients -
4 eggs,beaten
2/3 c. sugar
Dash of salt
4 c. scalded milk
1 tsp. vanilla
Nutmeg

Method -
Beat eggs, sugar, and salt to blend. Slowly add milk and vanilla.
Pour into 12 custard cups or a 7x11-inch pan and sprinkle with a dash of nutmeg.
Bake in a shallow pan with about an inch of water in it
at 350 for 30 to 35 minutes, or until knife inserted comes out clean.

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