Recipes from Anderson Sisters

Pizza by Emma Giles

Crust

1 pkg yeast
1 cut warm water
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups flour

Top with 1 large can tomato sauce, little oregano, little salt, little garlic powder and little flour (optional) and put on top pepperoni or sausage pieces and top with mozzarella cheese.

Feather Sponge Cake by Esther Rosenberg

6 egg yolks
1/2 cup cold water
1 1/2 cups sugar
1/2 tsp vanilla
1/2 tsp orange or lemon extract
1 1/2 cups cake flour
1/4 tsp salt
6 egg whites
3/4 tsp cream of tartar

Beat egg yolks and water together a while. Then add sugar & beat until real smooth. Add extract & flour. Beat egg whites & cream of tartar together to stiff peaks & add last. Bake in a slow oven (325F) 1 hour.

Invert to cool.

Butter Horns by Nora Anderson

2 cups milk
1 pkg Red Star yeast
1 tsp sugar
1/3 cup oleo
1 egg
1/2 tsp salt
1 1/4 cup sugar
5 cups flour
 

Scald milk. Proof 1 pkg red star years in water with 1 tsp sugar. Mix together 1/3 cup oleo, 1 egg, 1/2 tsp salt. 1/14 cup sugar. Gradually add 5 cups flour. Let raise. Roll out and cut in triangles & roll up from wide side to point and bake.

Frost with powdered sugar glaze.

Ginger Creams by Ethel Nelson

1 cup shortening
1 cup sugar
3/4 cup molasses
1 tbsp soda
1 cup hot water
4 1/2 cups flour
pinch of salt

Place on large cookie sheet and bake at 350F till done. Frost with powdered sugar.

Frozen Cabbage Salad by Edna Bedesmen

1 large head cabbage or 2 small heads
1 tsp salt
3 celery sticks
1 green pepper
1 cup white vinegar
2 cups white sugar
1 tsp celery seed
1 tsp mustard seed

Sprinkle salt over cabbage, let stand 1 hour & drain

Chop 3 celery sticks & 1 green pepper. Mix in cabbage.

Mix 1 cup white vinegar, 1/2 cup water, 2 cups white sugar, 1 tsp celery seed & 1 tsp mustard seed. Bring to a boil for 2 minutes and cool. Pour over vegetable mix & freeze. Seems dry but okay.

Filled Oatmeal Cookies by Anna Tedrow

1 cup brown sugar
1 cup lard
2 1/2 cup oatmeal
2 1/2 cups flour
1 tsp soda dissolved in 1/2 cup hot water
pinch of salt

Roll out real thin & cut & bake. When baked, fill with 1 lb dates, 1/2 cup water, boil till thick & cool. Use two cookies together with date filling between.