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| STUFFED BAKED POTATOES. 6 medium potatoes 3/4 t. salt 2 t. fat 1 t. butter 12 c. hot milk Clean potatoes with brush and cut all spoiled spots. Grease with fat. Bake until soft in a hot oven (450° F.) 30 to 40 minutes. When done, cut top lengthwise from the hot potatoes. Remove insides, mash. Keep potatoes hot. Add seasonings and milk. Beat until hot and fluffy. Refill shells, sprinkle with paprika or grated cheese and brown in a hot oven. The addition of a well beaten egg makes it more fluffy. Mrs. Dean Boal, Finley Chapel Centennial Cookbook, 1851-1951 |
| HARVARD BEETS Dice cooked beets and pour over one quart, one cup weakened vinegar, one tablespoon butter, 2 tablespoons sugar and 2 teaspoons salt. When boiling rapidly, stir in 2 teaspoons corn starch dissolved in a little cold water. Let boil a few minutes and set aside to simmer a short time. Serve hot or cold. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| ESCALLOPED APARAGUS 4 c. cut asparagus, fresh, frozen or canned 3 hard boiled eggs, (chopped coarse) 1 can mushroom soup 2/3 c. dry bread crumbs Salt to taste 1/2 c. grated cheese Arrange asparagus, crumbs, eggs and part of cheese in layers. Pour undiluted mushroom soup over, top with cheese. Mrs. S. E. Christie, Finley Chapel Centennial Cookbook, 1851-1951 |
| ESCALLOPED CORN 1 can corn (fresh corn cut from cob may be used) 1 egg 2/3 c. milk 1/2 c. cracker crumbs 4 T. grated cheese 1/2 c. buttered cracker crumbs Add cracker crumbs to corn. Beat egg separately and stir into corn. Add cheese and milk. Mix thoroughly, add salt and pepper to taste. Cover top with buttered crumbs. Place in buttered baking dish. (35 minutes in a fast oven.) Mrs. Harold Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| SCALLOPED POTATOES 6 medium sized potatoes 1 t. salt 3 T. butter 2 T. flour 1/4 t. pepper 3 c. milk 2 T. chopped onion Pare potatoes, slice thin. Make white sauce of butter, flour and milk. Put half of potatoes in greased casserole; cover with half the seasoning and onion. Add remaining potatoes, seasoning, onion and sauce. Cover and bake in moderate oven (350°) about 1 hour. Uncover and continue baking until top forms brown crust. Grated cheese may be added to sauce or bits of cured ham add to potatoes is very good. Mrs. John Lane, Finley Chapel Centennial Cookbook, 1851-1951 |
| ESCALLOPED ONIONS Boil 12 onions. Prepare crackers or bread crumbs, (bread crumbs prefered) enough to make a layer of crumbs in bottom of casserole, then onions and then more crumbs over the top, adding butter, salt and pepper to season. Last pour 1 pint of sweet milk and bake. John J. Wittrig, Finley Chapel Centennial Cookbook, 1851-1951 |
| CRANBERRY GELATIN SALAD 1 c. ground raw cranberries 1/2 c. orange, ground, rind and pulp 1/4 c. sugar 1/2 c. shredded pineapple or diced unpeeled red eating apple 1 pkg. cherry flavored gelatin 1 1/2 c. hot water Mix ground cranberries, orange, sugar and pineapple or apple. Dissolve cherry flavored gelatin in hot water. Add cranberry mixture and pour in individual or single molds. Chill. Serve on crisp lettuce, plain or with mayonnaise. Mrs. John Lane Finley Chapel Centennial Cookbook |
| CRANBERRY SALAD Grind 1 qt. of cranberries and 2 oranges (skin and all). Add 2 cups sugar and boil 2 minutes. Dissolve 2 T. of gelatin in 1 cup of cold water and add to hot mixture. Cool slightly, add 1 cup diced celery and 1 cup nut meats. Pour in molds. Mrs. Sam Hulme Finley Chapel Centennial Cookbook |
| CRANBERRY SALAD 1 envelope Knox gelatin 1/4 c. cold water 1/2 c. hot water 1/4 t. salt 1/2 c. celery (chopped) 1/2 c. nut meats (chopped) 1 can strained cranberry sauce Soften gelatin in cold water, dissolve in hot water. Pour this hot liquid over cranberry sauce which has been turned into a bowl. Beat with beater until softened to a smooth mass. Chill until mixture begins to thicken, then add celery, nuts and salt. Chill until firm. Mrs. Lester McGohan Finley Chapel Centennial Cookbook |
| CRANBERRY SALAD 1 pkg. lemon gelatin 1 c. raw cranberries 1/2 c. drained crushed pineapple 1 c. hot water 1 whole orange Pour cup sugar over cranberries and orange, which have been ground. Let stand 1 hour. Add to dissolved gelatin. Add nuts. Mrs. S. E. Christie Finley Chapel Centennial Cookbook |
| FRENCH OIL DRESSING 1 1/4 c. Wesson or Mazola oil 1/4 c. vinegar 2 T. grated onion 3 cloves garlic (cut fine) 3/4 c. sugar 2 t. salt 1/2 t. paprika 1 t. dry mustard 1 can tomato soup Mix and let stand in glass fruit jar. Mrs. Roy Payne Finley Chapel Centennial Cookbook |
| FRUIT SALAD DRESSING 2 eggs, well beaten 1/2 c. (scant) sugar 1 t. cornstarch 1/2 c. pineapple juice 1/3 c. lemon juice Pinch of salt Cook all in double boiler until thick. Cool. Add 1 pt. whipped cream. Mrs. Sam Hulme Finley Chapel Centennial Cookbook |
| HONEY WHIPPED CREAM DRESSING 1 cream (sweet or slightly sour) 2 T. strained honey 1 T. lemon juice Few grains of salt Whip cream, gradually beating in honey and salt. Add lemon juice. Use in making up any fruit salad to be served as a sweet. Mrs. Irwin Mohr Finley Chapel Centennial Cookbook |
| PERFECTION SALAD 1 pkg. lime flavored gelatin 1 c. boiling water 1 c. 3 T. cold water 1 c. finely chopped cabbage 1 c. diced apples (raw) 1 small sweet pepper (diced) Dissolve gelatin in boiling water. When all dissolved add cold water. Chill until slightly thickened, then add the cabbage, apples and pepper. Chill until firm. Serve on lettuce with any salad dressing. Mrs. James Carriker Finley Chapel Centennial Cookbook |
| CHERRY SALAD 1 No. 2 1/2 can fruit cocktail, drained. Boil 3/4 c. juice from cocktail and add to 1 T. gelatin dissolved in 1/4 c. cold water, 1 package cream cheese added to 1 c. of mayonnaise. Mix all together and mold. Pour on top: 1 package of cherry jello, 1 cup hot water and 1 cup cold water. Mrs. Ray Ernst Finley Chapel Centennial Cookbook |
| PEAR SALAD Place pear halves (cooked) on lettuce leaves; with a ball of Old English cheese spread in each center and a maraschino cherry on top of each. Cover with dressing: PEAR SALAD DRESSING: Mix 2 T. Miracle Whip or other dressing with 1 T. juice from stuffed olives, 1 T. juice from maraschino cherries, and 1 T. creamed cheese spread, and 1/8 t. sugar. Rev. Florence Resor Jardine Finley Chapel Centennial Cookbook |
| PINEAPPLE CREAM CHEESE SALAD Dissolve 1 pkg. orange jello in scant pint of hot water. Add 1/2 lb. marshmallows and 1 pkg. Philadelphia cream cheese. Chill till syrupy. Add 1/2 c. salad dressing, 1 c. cream, whipped, 1 small can crushed pineapple. Pour in loaf pan and chill till firm. Add 1 pkg. lime jello dissolved and chilled on top. Mrs. Harold Gerdes Finley Chapel Centennial Cookbook |
| SOUR SALAD 1 can fruit cocktail or white cherries 1 can pineapple drained Then add 1 cup cream whipped, 1 cup mayonnaise. Mix with fruit and put in freezing tray to freeze. Good with meat at main course. Mrs. Lester Wilson Finley Chapel Centennial Cookbook |
| MOLDED CRANBERRY SALAD Make 1 pkg. raspberry gelatin according to directions on package. Put through food chopper 1 lb. cranberries, 2 oranges (quartered and seeds removed). Then add 2 c. sugar. Mix well. When gelatin begins to congeal, fold in cranberry-orange mixture with 2 c. chopped nut meats. Chill until firm. Serves 6 to 8. Mrs. James Carriker Finley Chapel Centennial Cookbook |
| LAYERED CHEESE AND APPLE SALAD 1 pkg. lemon gelatin 2 c. water or fruit juice Pinch of salt 1 pkg. cream cheese 1/2 c. chopped nuts 1 red apple, unpeeled and diced 1/2 c. diced celery Chill jello until slightly thickened. Divide jello into two parts. Fold unpeeled apple, celery and salt into one-half, pour into mold. Add a few T. jello to cream cheese to soften. Whip remaining jello until light and fluffy, fold in nuts and softened cheese, then spread over apple mixture. Cut in squares and serve on lettuce, top with mayonnaise. This is a small amount--will serve 6 to 8 people. Olive Boller Finley Chapel Centennial Cookbook |
| LOWELL INN SALAD DRESSING 3/4 c. sugar 1/3 c. vinegar 1 t. salt 1 t. paprika 1 t. celery seed 1 t. dry mustard Heat over low flame till sugar dissolves. Cool. Add 1 c. salad oil slowly, beating until thick. Keep in refrigerator. Stir before using. Fine for fruit or vegetable salads. Mrs. S. E. Christie Finley Chapel Centennial Cookbook |
| FRENCH SALAD DRESSING 2/3 c. catsup 1 c. vegetable oil 1/2 c. sugar 1 t. salt 1 t. paprika 1 grated onion Juice of 1 lemon 1/4 c. vinegar Beat with egg beater thoroughly and keep in jar in ice box. Mrs. Clark Evert Finley Chapel Centennial Cookbook |
| CHICKEN SALAD (Serves 12) 4 c. cold chicken (diced in 1/2 inch pieces) 2 c. diced celery 4 hard cooked eggs 3 c. boiled salad dressing Mix chicken and celery with 1/2 of salad dressing, 1/2 hour before time to serve. Serve salad on lettuce using rest of dressing on top. Garnish with egg. Mrs. Sam Hulme Finley Chapel Centennial Cookbook |
| CHICKEN SALAD 2 c. diced cooked chicken 2 c. diced celery 1 c. white grapes or 1 c. diced pineapple 4 T. chopped salted almonds French dressing Mayonnaise Crisp lettuce leaves Mix chicken and enough French dressing to barely moisten. Let stand 20 minutes. Drain excess dressing. At serving time mix with celery, almonds, grapes or pineapple and enough mayonnaise to bind together. Serve on lettuce leaves. 6 servings. Mrs. Glen Seberg Finley Chapel Centennial Cookbook |
| EMMA'S SALAD Beat 3 eggs, then add juice of 1 lemon and 1/2 cup sugar. Cook in double boiler until thick, let cool. Add 1 cup cream whipped, 1 lb. white grapes, 1 lb. marshmallows, 1 can cubed pineapple (drained). Serves 18 people. Mrs. Ray Ernst Finley Chapel Centennial Cookbook |
| 24-HOUR SALAD 1 small can tidbit pineapple, drained 1/2 lb. marshmallows 1/2 c. shredded cocoanut 2 oranges, cut fine Mix with sour cream; that is the dressing. Let stand for 24 hours before serving. Mrs. Lester Wilson Finley Chapel Centennial Cookbook |
| FRUIT SALAD 4 egg yolks 1 cup sweet milk Pinch of dry mustard Cook in double boiler until like custard, beating all the time. Let cool, add 1 cup cream whipped, juice of 1 lemon and pinch of salt. Prepare 1 lb. white grapes or 1 can of white cherries, 1 No. 2 can crushed pineapple, drained, 1/2 lb. marshmallows, cut fine, 1 cup blanched almonds, or any nuts desired cut in small piece. Add fruit mixture to dressing, mix all together well and let stand at least 12 hours in refrigerator. Serve in any way desired. Mrs. A. L. Hamilton Finley Chapel Centennial Cookbook |
| CHEESE AND PINEAPPLE SALAD 1 pkg. lemon jello dissolved in 1 pt. of water. Cool and whip. Add 1/2 cup salad dressing, 1/2 cup cream whipped, 1/2 cup cheese cut in small cubes, 1 small can crushed pineapple, pinch of salt. Let this harden. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cookbook |
| TOMATO ASPIC SALAD 2 c. tomato juice 2 T. plain gelatin 1/2 c. cold water 1 c. finely chopped celery 1/4 c. chopped green pepper Soften the gelatin in the cold water. Pour on the hot tomato juice. Set aside to cool. When mixture begins to thicken, fold in the celery and pepper. Chill either in large bowl or individual molds. If you have no tomato juice, use some of your canned tomatoes, heated with a tablespoon or two of pickling spices and strained. Mrs. Roy Payne Finley Chapel Centennial Cookbook |
| SALAD COMBINATION Lemon jello with crushed or chopped pineapple, finely shredded cabbage and sliced stuffed olives. Lemon jello with canned cherries, slices of sweet pickle, and hickory nuts. Lemon jello with crushed pineapple, seeded white grapes and celery. Sliced bananas, marshmallows in small pieces, and whole peanuts with mayonnaise. Lime jello with small can of spiced grapes and hickory nuts. Mrs. Lester Wickham Finley Chapel Centennial Cookbook |
| SHRIMP SALAD 2 c. shrimp 1/2 c. diced celery 1 t. minced onion 3 hard boiled eggs, chopped Mix together: 1/3 c. mayonnaise 1/4 c. chili sauce 3 T. lemon juice Combine with other ingredients and serve in lettuce cup. Mrs. Roy Payne Finley Chapel Centennial Cookbook |
| MEXICAN SALAD 1 pkg. lemon jello 1 1/2 c. hot water 2 T. sugar 1 t. salt 1 1/2 T. chili powder 1/4 c. vinegar 2 c. cabbage, shredded 1 c. celery, sliced thin 1/2 of 6 oz. can sweet pimientos 1/2 green pepper 1 large red apple, unpeeled and diced Dissolve jello in hot water, then add sugar, salt, vinegar and chili powder. Let cool and get syrupy. Then stir in cabbage, celery, pimentos, green pepper and apple. Mrs. Lester McGohan Finley Chapel Centennial Cookbook |
| GINGER ALE SALAD Soak 1 T. gelatin in 3 T. cold water 5 minutes, then dissolve in 1/2 cup boiling water. Add: 2 T. sugar 1 c. ginger ale 1/2 c. white cherries, seeded and sliced 1/2 c. finely diced celery 1/2 c. diced apples with peeling 1/2 c. drained pineapple 3 drops green coloring 4 T. nuts Chill until set and serve. Mrs. John Dill Hulme Finley Chapel Centennial Cookbook |
| JELLIED PECAN SALAD To 1 pint of lemon jello, when nearly set, add 1/2 cup white cherries and 1/2 cup broken pecans. Serve on lettuce leaf with finely shaved green peppers, and mayonnaise which has been mixed with whipped cream. A ball of cottage cheese and a salted wafer make a delicious plate. Mrs. Ray Ernst Finley Chapel Centennial Cookbook |
| CARROT PINEAPPLE SALAD 1 pkg. lemon jello 1 T. vinegar (optional) 1 small can crushed pineapple 1/2 t. salt 1 c. ground carrots Prepare jello according to directions on box. Add vinegar; when thick add carrots and pineapple, 1/3 cup nut meats or 1 cup celery may be added. Mrs. Edna Gillaspey Finley Chapel Centennial Cookbook |
| BING CHERRY SALAD Small can of Bing cherries Small can of pineapple Box of raspberry jello 1/2 c. nuts Mrs. L. C. Inglebright Finley Chapel Centennial Cookbook |
| RICE VEGETABLE CASSEROLE 2 c. cooked rice 1 can condensed vegetable soup 1/3 c. grated cheese 3/4 c. water Bread crumbs Combine rice, soup, cheese and water in a baking dish. Sprinkle crumbs over top and bake in moderate oven (375°) 30 minutes. Serves 4. Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| SAVORY RICE 3 T. chopped onion 1/2 lb. bacon 3/4 c. rice 3 T. chopped green pepper (optional) 3 c. tomato juice 1 t. salt Cube bacon and fry until crisp. Add uncooked rice, pepper, onion, tomato juice and salt. Cook until rice is done. Stir occasionally. Mrs. Johenry Mast Finley Chapel Centennial Cook Book, 1851-1951 |
| FRESH TOMATO AND MACARONI One 8 oz. pkg. macaroni 4 large ripe tomatoes 2 t. brown sugar 2 t. salt Few grains of pepper 3 t. butter One 10 1/2 oz. can cream of celery soup Start oven at 375°. Cook macaroni. Drain. Peel and quarter tomatoes. Add sugar, salt, pepper. Cook over low heat until very juicy (10 to 15 minutes). Stir in butter and celery soup. Put alternate layers of macaroni and tomato mixture in greased baking dish. Bake 30 minutes. 8 servings. Mrs. Glen Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| DRESSING FOR ONE CHICKEN Dice heart, liver and gizzard, taking the gristle out of the gizzard. Fry in a large piece of butter or chicken fat. After it has cooked for awhile, add four or five sliced onions. Break up 8 or 10 slices of bread. When onions are cooked add to bread. Also the broth from the chicken which has been roasting. Beat 4 or 5 eggs, add a cup or so of milk to eggs and pour over the bread. Stir all together and add milk until all the bread is well soaked and a little is seen in mixture. The eggs will thicken this. Salt and pepper to taste. Place in and around chicken and bake. Mrs. Ed Richard Finley Chapel Centennial Cook Book, 1851-1951 |