Bookmark Recipes
I’m always coming across some cool recipes tucked into pages used as a bookmark. I’m thinking today would be great to start featuring them. And I’m so afraid of losing the clippings! Now I’ll always have them. I’m sorry but I forgot what book this first recipe came from. I meant to note that because I think it would be fun to keep track of. There probably would be no relationship with the recipe to the book but just be an interesting tidbit, don’t you think? Generally they are clipped from magazines or newspapers. They must have struck a hungry bug with the clipper. So here’s the first recipe and I’ll try to remember to keep a record of the title of the book and any other info with it for next time. Enjoy!
Mock Indian Pudding
- 2 eggs
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/3 cup molasses
- 14 graham crackers, finely crushed (about 1 cup)
- 1 Tbsp. butter
- 2 cups milk
- Vanilla ice cream (optional)
Beat together first six ingredients. Add graham cracker crumbs and butter to milk. Heat and stir into egg mixture. Pour into 6 greased custard cups. Set cups in shallow pan containing 1/2 inch water. Bake in preheated oven, 350 degrees, for 40 minutes or until set. Serve warm with ice cream.
2nd Recipe - Mushroom Club Sandwiches
- 2 Large slices toast
- 2 slices bacon
- 4 large mushrooms
- 2 slices tomato
- Lettuce leaf
- Mayonnaise
- Butter
Peel mushrooms, chop stems fine and cook in butter until tender. Put a bit of butter into each cap and broil until tender. Spread stems on a slice of toast, cover with lettuce leaf. Spread with mayonnaise, then tomato slices,then broiled caps and crisp bacon. Place the other slice of toast and cut into diagonals. Makes one sandwich.
Doesn’t that just sound tasty? Of course as my daughter says anything with bacon has to be good. With me it’s all about the mushrooms hence why I saved the recipe in the first place. And again, I forgot what book this was found in. It had been kicking around on my desk and counter and I just found it again. I think I’m going to have to try it out tonight.
3rd Recipe - Feather Beds
This recipe just sounds so cool and the directions are even better! It actually is from a torn-up cookbook I stumbled upon and just so happens to be the first recipe on the page. I have no idea what cookbook it is from only that many women contributed to recipes so I’m imaging a church group. Anyways a Mrs. Thorpe submitted it. Here is the recipe as it was published. Hope you find it as interesting as I do:
2 eggs beaten light. 1/2 c. melted butter and lard. 2 c. milk slightly warmed. 1/2 yeast cake. 3 tb. sugar. Flour enough to drop stiff from spoon. Start at 9 A. M. Stir down if very light during day. At 4 P. M. put in cup cake tins. Let rise until very light and bake quickly.
4th Recipe for Halloween - Crackerwitch Castle
The following recipe is actually from a book that I just took from a box to price. It’s so cute! “Strawberry Shortcake’s Cooking Fun” by Michael J. Smollin. What? A man wrote this? Strawberry didn’t write this herself? My world is shattered! Hmmm….
“To build a Crackerwitch Castle, all you need are round crackers and cheese. Put a piece of cheese on a cracker, than add another cracker, and keep stacking this way until the castle is as high as you want it to be.
This witch’s castle is a great nibbling treat when you’re reading or watching TV with your friends. Just start munching at the top and work your way down. The tower at the top is made of cheese, [a cheese wedge] and there are olives [laid] around the edge. Strawberry Shortcake and her friends need a ladder to build this castle, but you won’t!”
How sweet!
5th Recipe - Fresh Grape Mold
Ok, this is a weird one but reflective of the times, I suppose. It came from a cookbook from the 70’s that I rescued. It’s a newspaper clipping announcing that Thompson Seedless Grapes Are Ready. Now if you didn’t know, Thompson Seedless are “easy-on-the-cook” grape. Why, you ponder. It’s because there is no peeling, no seeding - ready to use as it comes from the store. I’ve never peeled my grapes. The thought of it is crazy, to me. Anyways, Thompson Seedless Grapes are a delight in salads, desserts and dozens of meat dishes. Did you know department: 90 million vines bear the huge Thompson Seedless grape harvest in California. They are the descendants of one little old vine shipped by accident with a large order of grape cuttings to a Mr. W. Thompson in 1872. Ah! That’s why they are called Thompson Seedless Grapes! They’re perfect for an all-purpose fruit bowl, white wine and raisin grape. “Specially treated vines produce some 7,000 carlot equivalents of choice, golden-green clusters of de luxe size for the fresh market.” That’s more than I knew about grapes let alone Thompson Seedless Grapes. And for the record, I am not a fan of mold salads. Especially one with carrots. I like carrots but please…not in a mold or jello salad. And with shrimp? That’s just wrong, I tell you! Anyways, here’s the recipe. Enjoy but please don’t tell me made it or ate it. 
- 2 envelopes unflavored gelatine
- 1/2 cup cold water
- 2 1/4 cups boiling water
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2/3 cup fresh lemon juice
- 1 1/2 cups Thompson Seedless Grapes
- 3/4 cup shredded fresh carrots
- Shrimp Salad
Soften gelatin in cold water. Sir in boiling water, salt, sugar and lemon juice. Chill until mixture begins to thicken. Fold in grapes and carrots. Turn into a lightly oiled 5-cup ring mold. Chill until firm and ready to serve. Just before serving, unmold salad onto a serving plate. Fill center with shrimp salad. YIELD: 8 to 10 servings.
Make A Macaroni Wreath!
6th Recipe - Macaroni Wreath
Just in time for Christmas! I know this isn’t something to eat BUT it is so cool and retro to the max! I love it! Almost want to make one mysef and well, I just might. I was looking through the book, The Joyful Christmas Craft Book written by Kathryn Holley Seibel (D. Van Nostrand Company, Inc., 1963) when I happened upon the wreath. To tell the truth the book is awesome. I am a retro fan. Not sure why but I love the 30’s-60’s. Christmas totally brings it out of me. Oh, stop laughing and grab your macaroni, spray paint and start gluing. I’ll tell you what, if you make one and bring it in to show me I’ll give you 50% off a book. That’s how much I believe in gold macaroni! Directions are as follows:
“Wreaths can be made of any size you like. Cut or saw a 2-inch-wide circle of corrogated boxboard. Divide and mark the board into equal sections, and plan the wreath so that each section can contain an equal number of large pieces. The repeat motif is most effective if planned three, four, five, six, or seven times. If you make your design in terms of the largest pieces, the rest will be easy. The design should stand out at first glance. Avoid piling up macaroni pieces without a good strong plan in mind. Think of your wreath as a wood carving, a thing of beauty, with all elements in a definitely repeated desgin.
To avoid a flat appearance, build up the center of the wreath with cotton batting from a department store. Cut a 1 1/2-inch-wide circle of it to fit the wreath and glue to the cardboard, shaping it into a mound uniformly thick all around the circle.
For a finish, you might spray with gold and cover the raw edges of the boxband with gold braid. If you prefer a color, wrap a length of red or green velvet rope in and out of the wreath, and fasten the ends at the back. Or hang your wreath against a red, blue, or green wall. “
