By Kari Cornell, Melinda Keefe
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Extra info for Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon Recipes!
Sift 2 qts. flour into a bowl. Salt to taste. Stir in 1 tbsp. cinnamon. Melt 2 c. butter into ¾ pt. warm milk and stir into flour, mixing thoroughly with a wooden spoon. Beat in one egg. Now pour in yeast, beating with a spoon until dough loosens from edge of bowl. Leave in bowl and set in cool place overnight. Next morning, grease two 8-inch pans. Pour dough on floured board, kneading till firm. Cut off a medium-sized piece, roll until ½ inch thick. Butter thinly, then sprinkle with cinnamon, sugar, and raisins.
Escalloped Tuna and Peas August 1931 Contributed by Mrs. , Michigan 2 tbsp. butter 6 tbsp. flour 1 tsp. salt � tsp. pepper � tsp. celery salt 3 c. milk 1 c. cooked peas 2 c. canned tuna, drained and flaked with fork Buttered breadcrumbs to cover (see recipe for Buttered Crumbs on pg. 14) Melt the butter; add the flour and seasonings. Blend and add the milk. Cook until thick. Add the rest of the ingredients and when well mixed, pour into a buttered baking dish, cover with buttered breadcrumbs. Bake in a moderate oven (350°F) for 20 minutes.
Rice Pudding February 1927 � c. uncooked rice 1 c. water � c. raisins stick cinnamon 3 c. milk � tsp. salt 6 tbsp. sugar Combine the rice, water, raisins, and cinnamon in a pan; cover and cook, slowly stirring with a fork when necessary, until water has been absorbed, about 20 minutes. Add milk, salt, and sugar and cook for 1 hour in double boiler; serve hot with cream and sugar if desired. Fried Cakes June 1910 Two cups of sugar, two eggs, and one teaspoon of salt. Three tablespoons of melted lard, one even teaspoon of grated nutmeg.