Chicken Casserole

Everyone is familiar with this dish as it shows up in many versions at most potlucks and picnics. Grandma made this dish around 1975 and she loved it. She would often make this when she knew I was coming to visit as she knew I loved it, too. Grandpa would not eat chicken, but grandma would. This was a small enough dish that between grandma and I we could eat quite a bit and maybe leave her some for lunch the next day. It is easy, delicious, and a wonderful dish to have on cold days. If you can make your own stuffing it would be even better as you could control the ingredients that go into this dish. I sometimes make a white sauce with a natural chicken base or chicken stock in place of milk for the condensed soup.

Chicken Casserole

3-4 pieces chicken (Boneless, skinless chicken breasts work best)

1 box Stovetop Stuffing

1 can (10 3/4 oz) cream of chicken soup

1/2 can milk

Cook chicken by poaching or baking until done. Cut or tear into bite-sized pieces. Layer chicken in bottom of a 9"x9" baking pan. Prepare Stovetop while chicken is cooking. Combine soup and milk and pour evenly over chicken. Spoon stuffing over top of soup. Bake at 350 degrees for 35 minutes till hot and bubbly.

Carrot Walnut Bread

This is another recipe that Grandma had clipped out of The Columbus Dispatch Magazine and paper-clipped to Helen's cook book. This one was dated June 27, 1976.

Carrot Walnut Bread

2 1/2 cups sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1 lb. carrots (about 5 medium)
3 cups water
3/4 cup butter
3/4 cup sugar
4 eggs
2/3 cup milk
1 cup chopped walnuts
1 cup golden raisins

Sift flour, baking powder, baking soda, salt, cinnamon, and cloves; set aside.
Pare carrots; cut slice off tops. Cut into small pieces and place in saucepan with water. Bring to a boil. Cover and cook for 20-25 minutes or until carrots are very tender and water is absorbed. Mash carrots; set aside.
Cream together butter and sugar. Add carrots and beat thoroughly. Add eggs and  milk; beat. Stir in sifted dry ingredients, nuts, and raisins.
Line bottoms of two greased 8 1/2"x4 1/2"x2 1/2" pans with waxed paper. Turn batter into pans. Bake at 350 degrees for 55-60 minutes or till cake tests done. Turn out of pans, remove waxed paper, and turn right side up on racks to cool. When cool, wrap and store overnight before cutting.

Apple Walnut Turnovers

Grandma had cut this recipe out of the Columbus Dispatch Magazine Section and placed it with a paper clip in Aunt Helen's cook book as it was dated July 11, 1976.


Apple Walnut Turnovers

2 cups flour
2 tsp. sugar
1/2 tsp. salt
2 tsp. baking powder
3/4 cup shortening*
5 Tbls. milk
3 medium baking apples
3 Tbls. chopped walnuts
3-4 Tbls. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbls. butter, divided

Sift flour, sugar, salt, and baking powder. Cut in shortening*. Stir in milk to moisten dough. Roll out as for pie dough. Cut into six 5 inch squares. Pare, core, and dice apples. Place in bowl with walnuts, brown sugar, and spices. Toss to coat. For each turnover place about 3 Tbls. of apple mixture in center of each square. Dot with 1 tsp. butter. Moisten edges of pastry. Fold pastry corners over to form triangle and press edges together with a fork. Space turnovers 1/2 inch apart on ungreased cookie sheet. Place in preheated 450 degree oven. Immediately reduce heat to 375 degrees and bake 20-25 minutes, till golden brown. You can drizzle with confectioner's sugar icing.
*You can replace the shortening with lard or palm shortening for a healthier version. I prefer the palm shortening, which can be purchased by Tropical Traditons on their website.

Cereal Grains

Corn Meal and Oatmeal

In The Searchlight cook book one can find recipes for cereal grains. Many people today have forgotten how to make some of these foods. I am going to focus on corn and oatmeal since these are widely consumed foods in our culture. Try to buy only organic corn as 90% of all corn and corn products in the USA are GMO. Steel cut or old fashioned oatmeal is the best for you.

Corn Meal Mush

1/2 cup corn meal
 2 3/4 cups boiling water
3/4 sp. salt

Sprinkle cornmeal, stirring rapidly, into rapidly boiling water. Add salt. Cook thrity minutes over direct heat, or over hot water in double boiler one hour.

Fried Mush

Prepare corn meal mush. Pour while hot into pan or mold which has been rinsed with cold water. Smooth the surface of mush. Cool until firm. Cut into 3/4" slices. Brown in hot fat. This is the same mush sold in stores except this is fresher and better for you as there are no preservatives. Serve with warmed syrup or however you enjoy your fried mush. Also serve with bacon or sausage on the side.

Oatmeal Gruel

1/4 cup rolled or flaked oats
4 cups boiling water

Slowly sprinkle cereal into rapidly boiling water. Boil rapidly, stirring occasionally, for 30 minutes. Strain. This is good for those who are ill and need something nourishing, but who cannot tolerate solid foods.

Oatmeal Patties

Leftover oatmeal may be packed into a one pound can and stored in the refrigerator until needed. Remove oatmeal from mold, cut into 1/2" slices, and fry in hot cooking fat until well-browned on both sides. Serve with hot sausage and syrup.

Helen's Poison For House Ants

No one likes ants, but this is one way to easily get rid of them. Years ago there were not the plethora of bug sprays, traps, and killers like we have today. Helen obviously used this recipe often.

Helen's Poison For House Ants

Dissolve one pound of sugar in a quart of hot water. Add 125 grains of sodium aninate*. The mixture should be boiled and strained, cooled, then used with a sponge.
*I cannot find "sodium aninate" anywhere, but this recipe is identical to those where boric acid is used. If you can still find boric acid (look on the web if you can't find it locally) then you can make your own bug eradicator. Boric acid will kill more than ants and is a safe product to keep around the house, though all products should be kept up safe away from small children.

Helen's Untitled II

This recipe seems to be a home remedy for a blood purifier, kidney cleanser, or a cold remedy. It is for certain a recipe that Helen used often as it was written prominently in her book. Lemons are very good for the kidneys and they are good for digestion. And since this has Epsom salts it could be used for the bowels. Use at your own discretion.

Helen's Untitled II

1 pint hot water*
1 Tbls. cream of tartar
1 Tbls. sugar
3 Tbls. Epsom Salts
Juice of 4 large lemons

Take wine glass 3 times a day.
*1 pint equals 2 cups.

Helen's Untitled I

This is a relish recipe that would be nice to try this year when all of you have too many tomatoes and don't know what to do with them all, or towards the end of the year when you have too many unripe tomatoes and a frost is coming. I am sure Helen made many jars of this each year.

Helen's Untitled I

1 quart red tomatoes
3 quart green tomatoes
1 cucumber
3 red peppers
3 green peppers
1 spoon mustard
2 cups sugar
1 quart vinegar

Salt, let stand overnight. Boil 20 minutes.
*This is all the information Helen wrote out. I will leave it up to you to find a similar recipe and try your hand at this. If I make this later on in the year when we have tomatoes, I will write out the directions I use.

Helen's Pickled String Beans

This is a good way to can some of those extra beans you have each year. Make sure you use tender young beans for best results.

Helen's Pickled String Beans

4 quarts string beans, fresh or canned
1 cup sugar
1 quart vinegar*
2 Tbls. mixed spices*

Wash fresh string beans. Remove strings. Cover with water to which 1/2 tsp. salt has been added per quart. Cook till tender. Cover with a pickling syrup made with sugar, vinegar, and spices. Boil 10 minutes.
*The mixed spices would be pickling spices.
*The vinegar would be white vinegar.
*My directions: Once the beans are cooked, drain them. Bring the syrup to a boil  (sugar, vinegar, and spices). Arrange beans in sterilized pint jars. Pour hot syrup over top to within 1/2". Wipe off rim of glass with a clean rag. Place on lid and screw bands (that you have placed in hot water). You can process for 10 minutes as Helen indicated or allow the jars to seal themselves.

Helen's Chili Sauce

Helen's Chili Sauce

2 quarts peeled, chopped, ripe tomatoes
2 green peppers, chopped
2 Tbls. salt
1 Tbls. mustard
1 tsp. nutmeg
2 onions, chopped
1 pimiento, chopped
3 cups vinegar
1 tsp. cinnamon
2 Tbls. sugar

Combine spices, sugar, mustard, and vinegar. Add remaining ingredients. Cook slowly, stirring frequently, about 1 1/2 hours.
You can place this in hot sterilized half pint jars and seal as for jelly.

Helen's Bran Rolls

It may seem I am promoting certain brands here, but in reality this is the way Helen had this recipe written out. As usual, there are scant directions. I will try to make them up for you. I do like the fact that this recipe can be made up and then used for weeks by keeping it in the refrigerator. Please note that if you do keep this to use for the weeks it calls for that the dough will take on a characteristic sour dough taste as it will turn into a sour dough. There are similar recipe to this one available on the web and in cook books, including ones that use Raisin Bran instead of just the bran flakes.

Helen's Bran Rolls

1 1/2 cups Kellogg's Bran Flakes
1 cup lard*
Dissolve the above in 1 cup boiling water and let cool
2 yeast cakes in 1 cup warm water*
2 eggs, beaten light
3/4 cup sugar
2 tsp. salt
6 cups Gold Medal Flour

Add 2 cups flour, then eggs, then yeast, then flour. Put in ice box. Take out 2 hours before baking. 400 degrees, 20 minutes.
My directions: Dissolve the lard in the boiling water. Add the cereal to the lard mixture. Dissolve 2 cake yeasts in 1 cup warm water for about 5 minutes; set aside. Add 2 cups flour and eggs to the lard mixture and beat well to mix. add the yeast water and the remaining flour; beat well. Either take out amount wanted and fill muffin cups and allow to rise  for 1 1/2 hours, or cover well and place in refrigerator until needed. Bake muffins at 400 degrees for 20 minutes.
*You can replace the lard with shortening, but it will not be as healthy, nor will you get the same flavor.
*Do not have water for yeast over 115 degrees or you will kill your yeast. Two pkgs. of yeast from a 3-strip of yeast will work in place of the cake yeast.
*If you want more clarity then look for an updated recipe on the Internet or in cook books.

Helen's Fondant

Helen's Fondant

2 cups sugar
1/2 cup water
1/8 tsp. cream of tartar

Combine sugar and cream of tartar. Add water. Stir until sugar is dissolved. Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan. Uncover and boil without stirring to soft ball stage (234-236 degrees). Wipe all crystals from sides of pan with a damp cloth. Pour into a shallow pan, plate, or onto a marble slab which has been rinsed with cold water. Cool to room temperature. Beat only until stiff enough to knead. Knead until smooth. Place in bowl and cover with damp cloth or waxed paper. Allow to stand 24 hours before using. If desired, milk may be used in place of water.
*Fondant always needs a time to ripen so make sure you let it sit the 24 hours.
*This candy can be used in many ways, including being dipped in chocolate.

Mints from the fondant:
Melt fondant over hot water* and add peppermint, spearmint, or wintergreen flavorings. Tint with food coloring. Drop by tsps. onto waxed paper. Mints may be dipped in chocolate.
*Use a double boiler for best results.
*There are many flavorings available today from Lorann foods. You can choose one of these, if desired.

Helen's Lemon Ice Cream

Yum! I love ice cream. Lemon sounds so very refreshing!

Helen's Lemon Ice Cream

2 eggs
2 cups milk, scalded
6 Tbls. sugar
2 Tbls. lemon juice*
1 1/2 tsp. lemon flavoring*
1/8 tsp. salt
1 1/2 cups evaporated milk or cream

Beat eggs until whites and yolks are blended. add sugar and salt. Mix well. Add milk slowly, stirring constantly. Cook over hot water until mixture coats spoon. Remove from fire. Chill. Add flavoring, lemon juice, and cream or evaporated milk. Freeze. If desired, food coloring can be added. 8 servings.
*Use a real lemon and ream the juice fresh.
*Lemon flavoring is most likely extract.
*Cook this over a double boiler.

Helen's Russian Drops

Another recipe we are left in the dark about. But making cookies is not difficult  and so I will write out the directions as I think they should be written. These sound very good.

Helen's Russian Drops

1 1/2 cups sugar
1 cup butter or lard
3 eggs, beaten separately
1 tsp. soda in 2 tsp. milk
1 cup sour cream
1 tsp. cinnamon
1 pound walnuts*
1 pound seeded raisins
pinch salt
3 cups sifted flour

Drop with spoon. Make small.
*My directions:  Preheat oven to 350 degrees. Sift together flour, cinnamon, and salt; set aside. Cream sugar and lard. Add eggs, one at a time, and beat well after each addition. Add in milk/soda and sour cream, blend well. Beat in flour mixture. Fold in raisins and nuts. Drop by tsps. onto lightly greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
*Chop walnuts before adding
*Pecans could also be used in place of the walnuts.

Helen's Mince Meat Cookies

Dear Helen just did not write the directions out very well for most of her recipes. She knew how to make all of them, and she obviously was not thinking about her descendants who would be trying to decipher how to make them almost 50 years later. If you like mince meat then these cookies should hit the spot with you.

Helen's Mince Meat Cookies

1 pkg. mince meat
1 cup water
1 cup lard
1 1/2 cups sugar
2 eggs, slightly beaten
1/2 tsp. salt
1 tsp. baking soda
3 1/2 cups sifted flour
1 cup nuts

Put water in mince meat. Cream sugar and lard. Combine flour, salt, soda, and nuts. Bake in moderate oven.
*You can substitute shortening or butter for the lard, though you will lose flavor and health if you use shortening, and if you use butter the cookies may be somewhat softer.
*Bake cookies at 350 degrees for 8-10 minutes. If needed, bake a minute or two longer. Do not overbake.

Helen's Pineapple Drop Cookies

Here's a delicious sounding fruit cookie. Though the directions are not super clear it should be easy to figure out. I imagine these could be easily doubled.

Helen's Pineapple Drop Cookies

1/4 cup butter
3/4 cup sugar
1 1/4 cups flour
1 egg
pinch salt
1/4 cup drained crushed pineapple*
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 cup nut meats


Cream butter and sugar. Add remaining ingredients. Mix well and drop by 1/2 tsp. on cookie sheet. Bake 375 degrees.
*Bake 8-10 minutes. Do not overbake.
*If desired, take the reserved pineapple juice and mix with enough powdered sugar to make a glaze that you can drizzle on cookies when they are cooled.

Helen's Gum Drop Cookies

Here is another recipe that Helen wrote very little information with. This is a bar cookie, we know this from the admonition to "cut into squares", and also by the long cooking time.

Helen's Gum Drop Cookies

4 eggs, beaten light
2 cups light brown sugar
2 cups sifted flour
1 Tbls. water
1 cup chopped gum drops*
1 cup nuts
1 tsp. cinnamon
pinch salt

Bake half hour on cookie sheet in slow oven. Cut in squares. Use red and green gum drops at Christmas.
*Preheat oven to 300 degrees. Sift together flour, salt, and cinnamon; set aside. Beat tpgether eggs, brown sugar, and water. Add flour mixture to the batter and blend well. Fold in gum drops and nuts. Grease a 13"x9" pan and spread mixture evenly into pan. Bake at 300 degrees for 30 minutes. Cut into squares.
*Do not use black gum drops (licorice flavored).
*Use a pair of scissors dipped in cold water to cut the gum drops and keep them from sticking.

Helen's Cookies

These were simply marked "Cookies". There were literally no directions*, though I will write what Helen wrote, and then I will give some basic directions. These are a molasses spice cookie that would be good for afternoon tea or anytime one needs a snack.

Helen's Cookies

1/2 cup butter
1 cup brown sugar
1 egg
1/3 cup molasses
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. ginger
1/4 tsp. salt
1/2 cup sour cream
1 tsp. soda in hot water*
2 1/2 cups flour
1 tsp. baking soda

Drop from tsp. Add nuts and raisins, if desired.
*My directions: Preheat oven to 375 degrees. Sift together the flour, spices, and salt; set aside. Cream butter and sugar; add egg and molasses and beat well. Add the sour cream, mix thoroughly, then add the baking soda dissolved in 1 tsp. hot water, beat to mix. Beat in flour mixture and mix well. If using raisins and nuts, use 1/2-3/4 cup each and fold in. Drop by tsps. onto lightly greased cookie tins. Bake at 375 degrees for 8-10 minutes. Remove to cooling racks to cool.

Helen's Fruit Cookies

Nothing like an old fashioned cookie to make one nostalgic. This recipe is written out exactly as it was in Helen's cook book.

Helen's Fruit Cookies

1 pkg. mince meat
1 1/4 cups water, stew till thick.
Cream 1 1/2 cups sugar with 3/4 cups melted shortening *(cooled). Add 1 beaten egg and 1 scant tsp. salt. Dissolve 1.2 tsp. soda in cooled mince meat. Put 1 tsp. baking powder in 3 1/2 cups flour sifted. Blend all ingredients together thoroughly and drop from spoon on buttered tin. Bake 8-10 minutes in hot oven.*
*Bake at 400 degrees.
*You could replace the shortening with butter to make them healthier.

Helen's Walnut Ice Cream Cookies

Do not let these cookies decieve you by their name. They do not have ice cream in them, but they were made to be eaten with ice cream, most likely vanilla. These cookies would have been small and would have been a nice accompaniment to a scoop of ice cream for dessert.

Helen's Walnut Ice Cream Cookies

1/2 cup butter*
1/3 cup sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups flour
1/4 tsp. salt
1/2 cup chopped nuts

Cream butter and sugar. Add and vanilla and beat well. Sift flour and salt and blend into mixture. Stir in walnuts. Drop by tsp. onto cookie sheet*. Bake at 375 degrees for 10 minutes. Remove to wire racks to cool. Makes 3 1/2-4 dozen cookies.
*Use room temperature butter
*Lightly grease the cookie sheet before baking.
*These cookies were traditionally served with ice cream, hence the name.

Helen's Ice Box Rolls

These are very easy rolls to make as there is no kneading involved. I love a good roll with dinner.

Helen's Ice Box Rolls

3/4 cup milk
1/4 cup sugar
3Tbls. butter
1 tsp. salt
1 cake yeast*
1/4 cup warm water
1 egg
3 1/2 cups flour

Scald milk. Pour over sugar, salt, and btter in mixing bowl. Cool to lukewarm. add yeast softened in warm water, beaten egg; add about 1/2 flour. Beat thoroughly. Add remaining flour. Mix well. Grease top of dough slightly. Cover with waxed paper and towel. Store in ice box* until needed. About 2 1/2 hours before baking take from ice box and shape into rolls. Cover and let rise until doubled in bulk (about 2 hours). Bake in moderately hot oven (375 degrees). Recipe can be doubled with success.
*The ice box would be the same as a refrigerator today.
*You can replace the cake yeast with one envelope active dry yeast.

Helen's Chocolate Pudding

The picture above is what is known as a steam cover or pan that would be used to make a steamed pudding. Helen would have used something similar to the one pictured here to make this pudding. When we think of pudding we think of the creamy concoctions made with milk, sugar, cornstarch, egg yolks and flavorings, but several decades ago a pudding was a steamed bread like the one written out here.

Helen's Chocolate Pudding

3 Tbls. butter
2/3 cup sugar
1 egg, well beaten
1 cup milk
4 tsps. baking powder
1/8 tsp. salt
2 1/2 squares chocolate*
2 1/4 cups flour

Melt chocolate over hot water. Cream butter with sugar. add egg; beat thoroughly. Sift flour, measure and sift with baking powder and salt. Add alternately with milk to first mixture. Add chocolate. Pour into well-buttered miold cover. Steam for 30 minutes. Serve with any desired sauce.
*The chocolate would be unsweetened chocolate such as Baker's.

Helen's Christmas Pudding

Here is another steamed pudding that was made special for Christmas, though this one does not contain prunes,  it does contain other dried fruits commonly used at Christmas.

Helen's Christmas Pudding

1 cup ground suet*
1 cup molasses
1 cup milk
3 1/2 cups flour
1 tsp. salt
1/4 tsp. nutmeg
1 tsp. baking soda
2 tsp. cream of tartar
1 tsp. cinnamon
1/4 tsp. cloves
1 cup raisins
1/2 cup currants
1/2 cup finely chopped citron

Combine suet, molasses, and milk. Sift flour, measure, reserve 1/4 cup for dredging fruits. Sift remainder of flour with salt, spices, cream of tartar, and soda. Combine with first mixture. Add dredged fruits. Mix thoroughly. Fill well-oiled one pound cans 2/3 full. Cover. Steam 3 hours.
Grind suet in a meat grinder or food processor. Do not substitute other fats for the suet.

Helen's Prune Pudding

Here is a cooked version of Prune Pudding. Prune Pudding used to be a very popular dessert. It still is in some quarters where women continue to make this traditional food.

Helen's Prune Pudding

1 cup dry bread crumbs
1 cup flour
1 cup ground suet*
1 cup sugar
1 cup thick prune pulp
3 tsp. baking powder
3 eggs, well beaten
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 cup milk

Sift flour, measure, then sift with salt, spices, and baking powder. Prepare prune pulp by rubbing cooked prunes through a sieve. Combine pulp, suet, crumbs, sugar, milk, and eggs. Add dry ingredients and mix well. Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve with hard sauce. Serves 8.
*Suet is beef fat that can be purchased at most grocery stores in the meat case. Grind the suet in a meat grinder or a food processor. Do not substitute other fats for the suet.

Helen's Uncooked Plum Pudding

This might be something you'd want to make for the holidays, particularly Christmas when this dish would be most popular. If I was to make this dish I would omit the citron.

Helen's Uncooked Plum Pudding

1 cup cooked prunes
1 cup Grapenuts or rolled graham crackers*
2 cups boiling water
1/2 tsp. salt
4 Tbls. gelatin*
2 Tbls. corn syrup
4 Tbls. fruit juice
1/2 cup sugar
1/2 cup finely chopped citron
1 Tbls. lemon juice*
1/4 cup cold water
1/2 tsp. allspice
1 tsp. cinnamon
2 egg whites, stiffly beaten*
1 cup raisins

Soften gelatin in cold water. Dissolve in boiling water. Add all ingredients except egg whites. Mix thoroughly, then chill until partially set. Fold in egg whites. Pour into long shallow pan. Chill until firm. Cut in squares with sharp knife. Serve with whipped cream. Serves 8.
*Rolled graham crackers are merely crackers crushed and rolled with a rolling pin. You can use the blender.
*This would be non-flavored gelatin like Knox brand.
*Use a real lemon that you have reamed for juice.
*Since these are uncooked egg whites, use eggs from a trusted farmer so you will greatly lessen your chances of contracting salmonella from factory-farmed eggs.

Helen's Pears With Tapioca

This is one of Helen's recipes I think I'd just as well pass up. It does not sound appetizing to me in any way. I am not over fond of tapioca, and I would prefer to use fresh rather than dried pears, but if you have some dried fruit sitting around, perhaps this is a recipe you might want to try. I like dried fruit, I just don't know that this is a dessert that calls to me to try it. If it does you, and if you make this, let me know how it tastes.

Helen's Pears With Tapioca

1/2 cup tapioca*
3 cups boiling water
1/3 tsp. salt
2 Tbls. lemon juice
1 1/2 cups dried pears*
1/2 cup sugar
1/4 cup water
1 cup marshmallows*

Combine tapioca, salt, and boiling water. Cook over hot water until tapioca is clear. Wash pears and remove cores. Steam until tender. Place pears in sauce pan. Add sugar and 1/4 cup water. Cover and simmer 5 minutes. Combine with tapioca and lemon juice. Pour into buttered baking dish. Cover with marshmallows. Bake at 375 degrees for 20 minutes. 6 servings.
*Do not use instant tapioca.
*You can dry your own pears or order them online.
*Use miniature marshmallows.

Helen's Baked Apples

Helen's Baked Apples

6 large apples*
1 cup granulated sugar
1 cup water
3 Tbls. granulated sugar
cream

Core apples, pare 1/3 way down from stem. Arrange in shallow baking dish or pan. Boil sugar and water 10 minutes. Pour over apples. Bake in moderate oven (375 degrees) one hour or until tender, basting frequently. Then sprinkle each apple with 1 tsp. sugar. Place pan under broiler, basting them frequently and watch carefully until sugar has melted and is a delicate brown. Serve with whipped cream.
*Use a good baking apple.
*I think I would prefer these with some cinnamon on them for better flavor. If you would, too, then add about 1 tsp. cinnamon to the sugar water mixture after it has boiled and before pouring over apples.

Helen's Apple Pudding

 

This recipe had very little information and so I searched the web for a similar one and came across an identical recipe (same ingredients) with directions. Lucky me! So I will post this exactly as Helen had this recipe and then I will put down the directions. This recipe sounds suspiciously like a crisp. I am sure this is "pudding" is more than delicious.

Helen's Apple Pudding

1 cup flour
1 cup brown sugar*
1 tsp. baking powder
1 egg
4 large apples*
1 tsp. cinnamon
1 tsp. nutmeg
2 Tbls. butter
1/4 cup water

"Sift dry ingredients. bake 45 minutes at 350 degrees. 2 Tbls. sugar"
That's it! Those are the directions that Helen hand-wrote in her book. Here are directions I found that should be a lot more helpful:
Sift together flour, 1 cup sugar, and baking powder. Add egg. Slice apples into greased baking dish and cover with flour mixture. Combine 2 Tbls. sugar, cinnamon, and nutmeg. Sprinkle over flour mixture.
Dot with butter and sprinkle with water. Bake at 350 degrees for 40 minutes. Makes 6 servings.
*Pack the brown sugar when you measure it into the cup.

*Use a good baking apple such as a Granny Smith, Rome, or Northern Spy

(Helen) Jean's Coffee Cake With Mandarin Sauce

We will probably never know who Jean is as it was from a piece out of the newspaper, but Helen must have really liked this coffee cake as it was in her cook book in an easily accessible place. I have a similar recipe, and one can find very similar recipes in most cook books simply called "Sour Cream Coffee Cake". The recipes may vary some in amounts of ingredients, but basically they are all the same, all delicious, and all worth making often! My family loves a variation of this recipe which I've been baking for many years.

(Helen) Jean's Coffee Cake With Mandarin Sauce

1/2 cup butter*
1 cup sugar
1 1/2 cups sifted flour
1 tsp. baking osda
1 tsp. baking powder
1/2 tsp. salt
1/2 pint sour cream*
2 tsp. vanilla
1/3 cup sugar
1 Tbls. cinnamon
1/2 cup toasted walnuts

Cream butter and sugar. Add eggs; beat well. Sift flour, baking powder, soda, and salt. Add to creamed mixture alternately with sour cream, beating well. Add vanilla. in separate bowl, add 1/3 cup sugar, cinnamon, and nuts. Pour half of batter in pan*; sprinkle half of topping mixture over batter, add batter, then topping. Bake at 350 degrees 35-40 minutes, or till tests done. When cool, remove sides of pan. Serve Mandarin Sauce over slices of cake.
*Make sure the butter is room temperature.
*Half pint is 8 ounces
*Make sure your pans are well-greased even though it is not designated on the recipe.

Helen's Mandarin Sauce

3-4 Tbls. sugar
1/8 tsp. salt
2 Tbls. cornstarch
2 1/2 cups orange juice
1/4 tsp. almond extract
1 Tbls. butter
2 cans (11 oz. each) Mandarin Oranges, drained

Combine sugar, salt, and cornstarch in pan. stir in orange juice and mix till smooth. Cook over low heat, stirring constantly till thickened and smooth. add extract and butter; blend well. Let cool 10 minutes; fold in oranges. Serve over slices of coffee cake.
*I think this is a recipe of Helen's as it is not marked whcih means it was not from the same paper as the recipe above.

Helen's General Foods Butterscotch Pecan Cake

This recipe is from General Foods, 1938, and was in an ad that Helen had cut out of a magazine and paper-clipped  in her cook book. There was a picture of the cake in color, and I found a copy of this ad on the web in an old Life magazine dated September 19, 1938. I cannot get it to post properly so if you search the recipe, minus Helen's name, the link will come up and you can see what it looks like. I wrote the recipe down verbatim as it was in the ad I found that Helen had saved.

Helen's General Foods Butterscotch Pecan Cake

2 cups sifted Swan's Down cake flour
1 tsp. baking soda
1/2 cup butter
1 1/4 cups brown sugar, packed
2 eggs
3 squares unsweetened Baker's chocolate, melted
1 cup milk
1 tsp. vanilla

Sift flour, measure, and add soda and sift three times. cream butter thoroughly; add sugar gradually and cream together till light and fluffy. Add eggs, one at a time, beating well after each addition; then add melted chocolate. Add flour, alterantely with milk, a small amount at a time, beating well till smooth. Add vanilla. Bake in two greased 9" round cake pans or three greased 8" pans in moderate oven* 25-30 minutes. Cool. SpreadButterscotch Fudge Frosting between layers and on tops and sides. Double recipe for three 10" layers. *350 degrees is a moderate oven

Butterscotch Fudge Frosting

2 cups light brown sugar, packed
1/2 cup butter
1 1/4 cups sugar
3/4 cup top milk*
1/2 cup water

Add 2 cups firmly packed brown sugar to 1/2 cup butter and cok over low flame, stirring constantly, until mixture darkens slightly (5-6 minutes). Remove from fire and add 1 1/4 cups granulated sugar, 3/4 cup top milk*, and 1/2 cup water. Return to fire and cook to 232 degrees, without stirring, or until small amount of mixture forms a very soft ball in cold water. Remove from fire. Cool to lukewarm (110 degrees), then beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to vover tops and sides of two 9" layers. Double for three 10" layers.
If desired, add 1/2 cup chopped pecans to part of the frosting and use as filling. Spread remaining frosting on tops and sides of cake and decorate top with pecan halves.
*Top milk is milk that rises to the top with the cream with fresh milk. You may want to use half and half in this recipe for a richer cake unless you are lucky enough to have your own fresh milk supply.

Helen's Hickory Nut Cake With Caramel Icing

Helen probably had a hickory nut tree in her yard or close enough so she could go foraging for them when she wanted to make this cake. I used to go foraging for hickory nuts when I was in my teens and lived in Outville, Ohio. My then mother-in-law used to watch my kids for me so I could go across the street to the neighbor's yard and pick up nuts. Once, when I was picking nuts, I went to move  a branch out of the way and it moved! I about jumped out of my skin. It was not a branch, but a garter snake. You can bet I was always more careful in the future when I foraged for nuts!
Hickory nuts are not as hard as black walnuts to crack, but they do take time to extract the meats from the shell. I remember it taking me a good hour to hull about a cup of nuts one time. Very time intensive. But they are so delicious! I haven't lived in Outville on over 30 years, and I haven't been foraging for hickory nuts in nearly as long, but this cake makes me think perhaps this year I may go out looking for these delicious nuts!

Helen's Hickory Nut Cake

2 cups sugar
2/3 cup margarine*
3 eggs, separated
1 cup milk
3 cups sifted cake flour
2 tsp. baking powder
1 tsp. vanilla
1 cup chopped hickory nuts

Cream sugar and margarine* together well. Add egg yolks and beat well. Add flour, baking soda, and nuts alternately with milk to creamed mixture. beat egg whites with vanilla until stiff and fold into batter. Turn into loaf pan and bake at 350 degrees for 40 minutes or till cake tests done. Frost with caramel icing.
*Margarine was used in this recipe but is not good for you so replace butter for the margarine.
*Make sure you grease the pan before adding batter.

Helen's Caramel Icing

1 stick margarine*
1 cup brown sugar, packed
1/4 cup milk
1 3/4- 2 cups xxx sugar*

Melt margarine in skillet and add brown sugar. Cook over low heat, stirring constantly for 2 minutes. Add milk and stir till mixture comes to a boil. Remove from heat and cool. Slowly blend in powdered sugar, beat well after each addition until spreading consistency is reached.
*Use real butter as margarine is not good for you!!!
* xxx sugar is powdered sugar
**Use a heavy skillet, such as an iron skillet, so that your sugar does not burn.

Helen's Orange Cake

Dear Helen must have made many of these recipes on a regular basis as she only wrote down the ingredients and didn't bother to write down the directions. I will endeavor to give directions to the best of my knwoledge based on the wording. If you want to be brave and try your own way, go for it. The filling is obviously cooked and goes in the middle.

Helen's Orange Cake

1 1/2 cups sugar
1/2 cup butter
1 cup milk
1 tsp. vanilla
1 tsp. lemon
1/8 tsp salt
2 1/2 cups sifted flour, sift 3 times
3 eggs, separated, add whites last
3 tsp baking powder

No directions given. These are mine. Sift flour 3 times, then sift again with baking powder and salt; set aside. Beat egg whites until stiff and will hold peaks, but not dry; set aside. Cream sugar and butter till light and fluffy. Add egg yolks; blend well. Mix in vanilla and lemon extracts. Add milk alterantely with the flour, blend well after each addition. Carefullt fold in egg whites. Pour into well-greased and floured 8" or 9" cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes in pan, then invert onto cooling racks. Cool completely before adding filling in the middle.

Filling

1 egg
6 Tbls. sugar
2 1/2 Tbls. cornstarch
1/2 cup orange juice
1/2 cup water
1/2 tsp. grated rind*
1 Tbls. butter

No directions are given so I am giving my own. Combine sugar and cornstarch in top of double boiler. Stir in orange juice and water and cook until thickened. Pour a little in a bowl, carefully add beaten egg and mix back into the double boiler; continue to cook until thickened. Stir in grated orange rind and butter. Cool before filling cake.

Helen's Delicate White Cake With Orange Icing

This sounds like a delicious and light cake. There is no designated flavoring in this cake so either make it vanilla or orange extract for this cake. The good thing about this recipe is you can change the flavor to anything you want it to be by just changing the extract flavor to whatever you like. But in keeping with the name of this cake I will write the recipe out exactly as written. What you choose to do with your own imagination is up to you. As for the icing, there are no directions and so I hoofed it on my own. I think Helen knew it was such a basic recipe that she didn't need to waste her time writing down directions.

Helen's Delicate White Cake With Orange Icing

1/2 cup shortening
1 1/2 cups sugar
2 1/4 cups sifted flour
5 egg whites
4 tsp. baking powder
1/2 tsp. salt
1 cup thin milk*
1 1/4 tsp. flavoring

Cream shortening; add sugar gradually; cream thoroughly. Sift flour, salt, baing powder. Add to creamed mixture alternately with milk. Blend in flavoring. Fold in egg whites. Bake in greased and floured pans. Bake 30-35 minutes at 350 degree moderate oven.
*Thin milk is most likely 2%, though any milk would do.

Orange Icing

5 Tbls. butter
3 cups xxxx sugar
2 Tbls. lemon juice
2 Tbls. orange juice
1 tsp. orange rind

There were no directions given for making this icing. I will give you my own.
Sift the sugar into a bowl, add butter and juices and beat until smooth and creamy. To make it a bit more thick, add more sugar, a bit at a time until desired consistency.

Helen's Whipped Cream Cake With Lemon Frosting

This sounds like an easy and delicious cake. The lemon frosting also sounds light and refreshing. If you don't like almond extract do not be afraid to change this to vanilla. In years back powdered sugarm also known as confectioner's sugar was often referred to as "xxxx' and so I wrote this out exactly as Helen had written this recipe in her book, including the x's, which she uses in other recipes also. Even today you will often find x's on packages of powdered sugar. I can remember seeing this even as a child, and I bet you do, too, if you think about it. This is definitely a cake I will have to try in the very near future, and when I do, I will post a picture of it here for you to see. In the meantime, perhaps you will be inspired to make your own.

Helen's Whipped Cream Cake With Lemon Frosting

3 egg whites
1 cup whipping cream
1/2 cup cold water
2 cups sifted flour
1 tsp. almond extract
1 1/2 cups sugar
3 tsp. baking powder
1/8 tsp. salt

Carefully fold whipped cream into stiffly beaten egg whites. Gradually fold in cold water and flavoring. Sift flour; measure; sift with sugar, baking powder, and salt. Carefully fold into creamed mixture. Pour into cake pan lined with waxed paper. Bake in moderate oven 30-35 minutes.
*A moderate oven is 350 degrees.

Lemon Frosting

Melt 4 Tabls. butter; add 1 Tbls grated lemon rind. Sift 3 cups xxxx sugar, add alternately with 3 Tbls. lemon juice, beating thoroughly after each addition. Dash of salt.
*The xxxx sugar is powdered sugar.

Helen's Fruit Cake

It seems fruit cake has gotten a bad rap. People make fun of it all the time, yet tens of thousands are sold every Christmas and millions are made at home with traditional family recipes. I don't care for citron, otherwise, this one sounds good. This is also another recipe with few directions. I will improvise.

Helen's Fruit Cake

1 cup butter
1 cup sugar
2 eggs
1/4 cup molasses
1/2 cup sour cream
3 cups Swan's Down flour
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. allspice
2 tsp. cinnamon
1/2 pound white raisins
1/4 pound dates, chopped
1/4 pound currants
2 ounces orange peel
1 ounce lemon peel
1 ounce citron
1 cup chopped walnuts
1/2 pound candied cherries
1/2 pound candied pineapple
1 tsp. lemon extract
1 tsp. vanilla
1 tsp. baking powder

Roll all candied fruits and nuts in flour. Bake in a roaster on rack for 3 hours. Slow fire 275 degrees.
I would combine the flour, spices, soda and baking powder; set aside. Combine all fruits and nuts; set aside. Cream butter and sugar until light and fluffy. Add eggs and sour cream; blend well. stir in extracts to blend. Fold in fruit/nut/flour mixture. Pour into greased pan and bake in a roaster as directed.

Helen's Black Walnut Cake

This is another recipe that did not have any directions except for the most vaguest, which says, "Cook till thick", which I believe is for the filling. I will try my best to make this recipe work.
Helen's Black Walnut Cake

2 cups brown sugar
3/4 cup butter
2 eggs
1 cup sour cream
1 tsp. soda
1 tsp. cloves
1 Tbls. cinnamon
1/2 tsp. nutmeg
2 cups sifted flour with spices
1/2 cup black walnuts

Filling: 1 cup sugar
            2 eggs
            2 heaping Tbls. cornstarch
            1 cup black walnuts
            1 pint boiling milk

Sift flour with spices, as directed; set aside. cream brown sugar with room temperature butter until light and fluffy. Add eggs, beat well. Stir soda in with the sour cream and add to creamed mixture; blend well. Remove 1/4 cup of flour and blend with walnuts.  Add flour mixture to creamed mixture and blend well. Fold in walnut/flour mixture. Pour into two greased 8" or 9" pans. Bake at 350 degrees for 30 minutes, or till tests done with a toothpick.  Rmove from oven and allow to cool 10 minutes before turning out onto wire racks. Cool completely before adding cooled filling.
For filling: Scald milk. In top of double boiler combine sugar and cornstarch. Stir in milk and cook until thickened. Beat two eggs in a bowl and add a bit of the hot custard to temper the eggs and then add them to the milk mixture. Cook until incorporated and thickened. Remove from heat and allow to cool. Add black walnuts. Place between layers of cake.

Helen's Orange Delight Cake

This is one of those recipes that was written out in paragraph form. It sounds delicious, though a lot of work.

Helen's Orange Delight Cake

Boil 1 1/2 cups of sugar and 6 Tbls. water in a saucepan until it spins a 8" thread. Pour hot syrup in a fine stream over stiffly beaten egg whites of 6 eggs. Continue beating until mixure is cool and stiff enough to hold shape. Beat 6 egg yolks until thick and lemon colored, then beat them into whites mixture. Beat in grated rind of one orange (2 tsps.) and juice of one orange (1/4 cup). Sift flour once before measuring. Sift 1 1/2 cups cake flour, 1/2 tsp. baking powder, and 1/4 tsp. salt together. Fold in egg mixture. Pour into ungreased tube pan. Bake one hour in slow oven. Invert cake until cake is completely cool.
*A slow oven is 300 degrees.
Keep the cake upside down while cooling (inverted) and in pan until completlely cool, just like an angel food cake. You may have to use a sharp knife run around cake like an angel food in order to remove it from pan.

Helen's Icing Orange Custard

Beat 5 egg yolks until thick. Blend 1/4 cup sugar, 1/4 cup orange juice, and grated rind of one orange. Cook over hot water, stirring contantly until mixture thickens. Cool. Beat 1/2 pint whipping cream until stiff. Fold into mixture. Blend 1 tsp. lemon juice.
*Use double boiler when cooking the custard.

Helen's White Nut Cake

Helen's White Nut Cake

3/4 cup shortening
1 1/2 cups sugar
3 cups GM Soft as Silk cake flour or
2 2/3 cup GM flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup broken nuts
1/2 tsp. vanilla
1/2 tsp. almond extract
4 egg whites
1/2 tsp. cream of tartar

Method: Cream shortening, add sugar gradually and cream thoroughly. Sift flour once bfore measuring. Sift flour, baking sod, and salt together, and add to creamed mixture alternately with milk. Add nuts in the last addtition of flour. Add flavorings. Beat egg whites with cream of tartar until stiff but not dry and fold into batter. Pour into well greased bread loaf pans (bottom and two sides of pan lined with *white paper to make it easier to remove cake). Bake one hour at 350 degrees. Use 2 3/4"x4 1/2"x8 1/2" loaf pans.
*Use parchment paper for the white paper.

Helen's Crumb Spice Cake

"This recipe won first prize in 1954" was printed with the recipe. I don't know who won the recipe contest, or where the contest was held, though I don't think it was Helen who won. But who knows?



Helen's Crumb Spice Cake

2 cups brown sugar
2 cups cake flour, sifted
1/2 cup shortening
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 egg
1 cup sour milk
1 tsp. soda

Mix first ingredients as for pie crust until well blended. Remove 1/2 cup mixture and save for topping. Combine egg, milk, and baking soda to remaining crumbs. Beat until smooth. Pour into greased 8x8" pan and sprinkle crumbs over tops. Bake at 350 degrees for one hour.

Helen's Treasure Chest Cake

Another recipe without directions so I will do my best to make this work for you.

Helen's Treasure Chest Cake

2 cups brown sugar

1/2 cup butter

2 eggs, beaten light

1 tsp. soda in

1/2 cup sour milk*

3 Tbls. cocoa in

1/2 cup hot water

2 cups sifted flour

2 tsp. baking powder

Icing, follows

Sift together the flour and baking powder; set aside. Cream the brown sugar and softened butter until light and fluffy. Add eggs, mix well. Combine the cocoa with the hot water; set aside. Combine the soured milk with the soda and set aside. Add some flour mixture to the creamed batter and blend well, then add some of the soured milk mixture and blend well. Alternate the flour with the liquids, starting and ending with the flour so it won't curdle until it is all incorporated. Blend well. Pour cake into greased and floured pans (13"x9" or two 9" rounds) and bake at 350 degrees for 25-35 minutes, depending on which pans are used. Test for doneness using a toothpick. Allow to cool for 10 minutes in pans before removing to wire rack to cool. When cool, ice with the glaze and serve.

*To sour milk add 1/2 Tbls white vinegar to measuring cup then add milk to get half cup. Allow to set for 3-5 minutes until soured.

Glaze Icing for Cake

2 cups powdered sugar

1 Tbls. cocoa

Cream, to moisten

1/2 Tbls. melted butter

Sift together the powdered sugar with the cocoa. Add the melted butter and enough cream to make a glaze. If too thick, add more cream. If too thin, add a bit more powdered sugar until you have the right consistency. 

Helen's Coconut Seven Minute Frosting

Helen must have worked awful hard at making this frosting as she used a rotary egg beater the entire time! You can make life easier by using your electric mixer in place of the egg beater. I don't know if Baker's even sells coconut in cans anymore, let alone the "Southern-Style" kind, but I am sure that any coconut would do for this recipe. It has been a few years since I've seen coconut in a can. I can remember selling a lot of Baker's canned coconut for the holidays back when I worked in a grocery, and I can even remember buying it myself when this exact amount was needed (7 ounces).

Helen's Coconut Seven Minute Frosting

2 egg whites, unbeaten
1 1/2 cups sugar
5 Tbls. water
1 1/2 tsp. light corn syrup
1 tsp. vanilla
1 can Baker's Southern-Style coconut*

Combine egg whites, sugar, water, and corn syrup in top of double boiler, beat with rotary beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook seven minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla; beat until thick enough to spread. Spread on cake; sprinkle with coconut while frosting is soft. Makes enough frosting to cover tops and sides of two 9" layers.

Helen's Seven Minute Icing

This is one recipe Helen obviously made often. If you've ever made Seven Minute Icing you know that it is gooey just like melted marshmallows, but it is also light and fluffy and goes well on just about any cake, especially chocolate. If this recipe is too vague for you then look up a similar one in just about any cook book and use their directions. This is just how Helen had the directions written in her cook book.

Helen's Seven Minute Icing

1 cup sugar
1/4 cup water
1 egg white
1/2 tsp. vanilla

Put sugar, water, and unbeaten egg white in double boiler over hot water. Cook 7 minutes, beat constantly. Add vanilla.

Helen's Pumpkin Pie II

Helen's Pumpkin Pie II

2 cups pumpkin
1/2 cup sugar
1/2 cup brown sugar
1 tsp.cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 tsp. salt
1 Tbls. flour
2 eggs
1/2 cup cream
1 cup milk
Unbaked 9" pie shell

Mix in order given. Pour into unbaked pie shell. Bake at 425 degree oven for 10 minutes; reduce heat to 375 degrees and bake until a silver knife inserted in side comes out clean. About 45 minutes.

Helen's Pumpkin Pie I

This is not your standard pie recipe, but a chiffon pumpkin pie which is fuller and fluffier than a conventional pie. It is something a bit different and might add a surprise to your holidays. Make sure you read through this recipe before making as the steps are not as clear as they could be.

Helen's Pumpkin Pie I

1 Tbls. gelatin
1/4 cup cold water
1 cup brown sugar, packed
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 1/3 cup pumpkin
3 egg yolks
1/2 cup milk
1- 9" baked pie shell
3 egg whites*
1/4 tsp. cream of tartar
6Tbls. sugar

Soak gelatin in cold water till soft, then mix sugar, salt and spices together in top of double boiler. Stir in pumpkin. Beat egg yolks and milk together, then add to pumpkin mixture. Place over boiling water and cook until mixture thickens, about 10 minutes. Remove from heat and beat in gelatin. Cool until it begins to thicken. Beat egg whites, cream of tartar, and sugar until stiff. Fold into pumpkin mixture. Pour into pie shell. Chill.
*If you do not want to use raw egg whites then buy pastuerized ones from the store.

Helen's Hard Sauce

I obviously was not around when Aunt Helen would have made this sauce, but I do remember grandma making a mince pie or two at every holiday, though she never made this sauce. Most likely because grandpa didn't like it. I don't care for mince pie, though I remember most older people loved it when I was a kid. People must still love mince pie as you see the containers of mince pie filling disappear from grocery shelves at Christmastime. This hard sauce just might be what it needs to give it some pizzaz.

Helen's Hard Sauce

1 Tbls. water
1/2 tsp. vanilla
1/3 cup instant dry milk
1/4 cup softened butter
1 cup sifted powdered sugar

Mix water, vanilla, and dry milk until smooth. Stir in and beat until smooth the butter and sugar. Chill until needed. Makes about 3/4 cup. Serve over warm mince pie.

Helen's Butter Rum Chiffon Pie

Helen's Butter Rum Chiffon Pie

2 cups milk

2 eggs, separated

1/2 cup sugar

1 1/2 Tbls. gelatin*

1/4 cup cold water

2 tsp. rum flavoring extract

1/2 pint whipping cream, whipped

Crushed Butter Rum candies for garnish

Scald milk in double boiler. Beat egg yolks with sugar and add slowly to milk and cook constantly unil mixture coats spoon.  remove from heat and add gelatin (soften gelatin in 1/4 cup water first). Stir until dissolved. Cool until almost set. Fold in stiffly beaten egg whites, flavoring, and half cup whipped cream. Pour into cooked pastry shell and chill till firm. Decorate with whipped cream and candies.

*Use the Knox Unflavored Gelatin brand.

If you are worried about consuming raw egg whites then buy pastueized egg whites sold in groceries.

Helen's Meringue

Helen's Meringue

6 egg whites

2 cups sugar

1/8 tsp. cream of tartar

1 tsp. vanilla

1/8 tsp. salt

This recipe has no directions except to bake at 275 degrees for 1 hour.

For your convenience I have searched for a similar recipe and added the directions below.

Please note that this recipe is probably enough for 2 pie shells as the recipe that came with the directions below had half the ingredients as listed above.

Directions: In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.

Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
You can fill these meringues with fresh fruit, similar to the one pictured above.

Helen's Pie Crust

Helen's Pie Crust

1 cup lard*
3 cups flour
1/2 cup boiling water
1/2 tsp. baking powder
1/2 tsp. salt

pour boiling water over lard and beat until creamy. Sift together flour, baking powder, and salt. Stir mixture together thoroughly to cool.  Put on well-floured board and roll out.
*Make sure you use pure lard. Most lard sold in the store is hydrogenated and very bad for you. The lard in my picture above was purchased at Ashery Farms, Heath, Ohio. It is a pure lard.
This recipe would make enough for 2 -10" pie crusts. Any leftover can be used to make cinnamon rolls.

Helen's Bing Cherry Salad

This would be a good recipe to use in the heat of summer when cherries come into season. Bing cherries usually come ripe in July just in time for family reunions, cookouts in the backyard, and entertaining the neighbors. Since I know that Helen enjoyed entertaining, I am sure this one was on her list of summer treats to razzle and dazzle her friends. I think it will also razzle and dazzle your family and friends.
I can see Aunt Helen with her shimmering Bing Cherry Salad on beds of lettuce, served on china plates, and passed around to all of her high society friends. I am sure they were more than impressed.

Helen's Bing Cherry Salad

6 1/2 ounce Cherry Jello (2 boxes)
1/2 pint grape juice*
1/2 pint cherry juice
1/2 pint pineapple juice
1 1/2 cups bing cherries stuffed with nuts
Juice of one lemon
Add 1/2 cup cherry juice

This recipe has no directions and so I am going to hoof it here and give you what I think the correct directions would be. Make sure that you use real fruit juices in this recipe. Please try to avoid juice "cocktails" that are full of high frcutose corn syrup. Only real juices will do. These juices can be purchased in the produce section of your local grocery. Pineapple juice saved and frozen from canned pineapple will do.
* A half pint equals 8 ounces or 1 cup.
Stuff the cherries with your choice of nut (walnuts or pecans would be good). Pit and stem the cherries and stuff a halved nut meat into the center of each one; set aside.
Bring the grape, cherry, and pineapple juices to a boil in a 2 quart sauce pan. Stir in gelatin to dissolve; stir about 2-3 minutes. Add the lemon juice and half cup of cherry juice. Place into a large pan and chill until almost set. Stir in cherries and return to refrigerator to continue to set up until fully set. You can add all ingredients at once and allow the cherries to settle in bottom of your mold, if you want. Cut into slices and garnish with whipped cream and a cherry half, if desired.

Helen's Frozen Fruit Salad

I made a very similar recipe to this one quite a few years ago. The recipe I had said to use the old metal ice cube trays as a mold. The recipe amount fits in one of these old cube trays perfectly. Personally, I don't care much for the taste of the Miracle Whip in this recipe and think I would prefer either mayonnaise or even some sour cream with a bit of powdered sugar to sweeten it up some. Without digging out all of my recipes and checking the one I used against this one, I am positive they are about identical. At one time, this was a very desirable and popular dessert in many homes around the country, and it still may be today. Give it a try, it is not bad. It just might be the highlight of your Bridge or Euchre club.

Helen's Frozen Fruit Salad

1 1/2 packages cream cheese*
1/4 cup Miracle Whip dressing
1/2 pound miniature marshmallows
1/2 pint whipped cream
1 can crushed pineapple

Mix cheese and Miracle Whip together. Drain pineapple. Stir in cream, pineapple, and marshmallows. Chill.
*Use 12 ounces of cream cheese and soften it to room temperature before combining with other ingredients.
Though this recipe is not very well-written you need to be aware that when it says to "Chill" that it means you need to freeze the salad for a few hours before slicing and serving. Maraschino cherries added are a nice touch, and you can also garnish with additional whipped cream and a cherry as in the picture.

Helen's Fruit Salad II

Another variation on fruit salad. I imagine you can make any of these recipes with about any fruits that you like that go together well. Fruit salads are so very good in the summer when  fruit is freshly available.

Helen's Fruit Salad II

1 cup diced pineapple
1 cup diced pears
6 Maraschino cherries
1 cup miniature marshmallows
1 cup seedless white grapes or cherries
1/2 cup chopped nuts
Fruit Salad Dressing from Fruit Salad I*

Combine pineapples, pears, marshmallows, cherries, grapes, and nuts. Moisten with salad dressing. Arrange on crisp lettuce leaves. Garnish with Maraschino cherries. If desired, diced peaches, bananas, oranges, or other fruits may be used. 6 servings. This can be doubled for a party or potluck.
*Make half the recipe from the Fruit Salad I recipe.