5 cups of boiling water
1 cup of cooking oil 1 cup of sugar
2 tablespoons of salt
1/2 dozen eggs
3 tablespoons of yeast in one cup of water
16 cups of flour

Put water, oil, sugar and salt in a large bowl. Cool. Then add eggs, yeast and flour. Knead well.

1lb of sausage meat
2 cups bread crumbs
4T grated cheese or parmesan
1/2 t parsley
Pinch of black pepper to taste
Small onion
4 eggs

Brown sausage meat w/ small onion. Drain and let cool. Mix in all other ingredients. Put into greased loaf pan. Bake at 350ºF until browned. Slice and serve.

3 strips bacon, cut into 1-inch pieces
1 medium onion, chopped
2 Tbsp of all-purpose flour
1 cup milk
11/2 cups light cream
1 cup of peeled and cubed potatos
11/2 cups of clam juice
1 cup of chopped cooked clams
1 Tbsp of fresh chopped parsley or 1 tsp of dry parsley

Fry bacon in a 2 quart saucepan over low heat until crisp. Remove and set aside. Reserve 11/2 tbsp of bacon fat. Add onion to bacon fat and cook until transparent. Gradually stir in flour, blending well. Cook 1 minute. Slowly add milk and cream, stirring constantly until mixture is smooth and thick. Add bacon. Stir in potatos and clam juice. Simmer until potatos are tender, stirring often (about 15 minutes). Add clams. Simmer until thickened, stirring only to prevent sticking. Sprinkle with parsley Serves 4.

2 cups of brown sugar
½ cup shortening
2 cups boiling water
1 package seeded raisons
1 tsp salt

Boil together 10 minutes. Cool then add

1 teaspoon mace or nutmeg
4 cups flour
2 teaspoons cinnamon
2 teaspoons cocoa
½ teaspoon cloves or allspice
1 egg
1 teaspoon ginger
½ cup cherries, red and green
2 teaspoons soda ( full)

Add dry ingredients to wet mixture and eggs and cherries. Bake in oven at 350°F for 11/2 hours in tube pan or two loaf pans.

2 cups California or New York pea beans
1/4 lb fat salt pork
One onion, if desired
1 tsp salt
1/2cup light molasses
1/2 tsp of dry mustard
1tbsp sugar

Wash beans and discard imperfect ones. Cover with cold water and soak overnight. Drain and cover. Drain and cover again with fresh water. Cook very slowly until skins burst when you take a few on the tip of a spoon and blow on them. Drain, reserving cooking water. Scald pork. Cut off ¼ inch slice of the fat and put into a 2 quart bean pot with the onion, if used. Cut through rind of remaining pork every half inch, making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Bring reserved water to boiling point and add I cup to salt, molasses, mustard and sugar mixed together. Pour mixture over beans and add enough water to cover beans. Cover the bean pot. Bake 6 to 8 hours at 350°F. Add water as needed to keep beans moist. Uncover last hour so that rind will brown and crisp. Serves 6

25 Graham Wafers ( 2 cups of crumbs)
1/2 cup melted butter
1/3 cup brown sugar
3/4 cups flour
1/2 tsp baking powder
1/4 tsp salt

Mix ingredients. Spread 2/3 in an 8 by 8 pan and press down.Mix 1 can of Eagle Brand milk, 1/3 cup of lemon juice ( 3 lemons squeezed) and pour over mixture. Spread the rest of Graham mixture ( 1 cup) on top of the cream mixture. Bake 20 minutes at 350F.

1-1lb can cream style corn
1 cup milk
1 egg
1 tbsp flour
6 green onions and tops, chopped
6-8 chicken drumbsticks
30 saltine crackers
1/4 cup butter
1/2 cup sliced mushrooms, fresh or canned

In a large shallow baking dish combine the first five ingredients, mixing well. Generously sprinkle drumsticks and and paprika and arrange over the corn. Dash with seasoned salt if desired. Crumble crackers over the top and dot with the butter. Bake at 350F until chicken is tender ( about an hour), then place the mushrooms in the center and return to the oven to heat them through.

8 Large potatoes
1 large onion
11/2 lbs fish ( fresh or salt cod)
½ tsp pepper
2 eggs
Flour
2 tbsp margarine

This recipe can be followed with leftover potatoes and fish. Peel, wash and cook the potatoes until tender. Drain and mash. Sauté onions in butter until transparent and add to potatoes. Cover fish in water and boil. If salted cod, perform three times. Flake the fish and add to mashed potatoes and onions. Add pepper and mix well. Shape into patties. Beat eggs in a bowl, dip the patties and roll into flour. Melt margarine in sauté pan and sauté patties until heated through and browned on each side.

1 1/2 cups of flour
1/2 teaspoon baking soda
11/2 cups of Quick Oats
11/2 cups brown sugar
1 cup butter

Date Filling:
1 lb dates
3/4 cups of hot water
1/4 cup sugar pinch of salt
1 teaspoon vanilla

Prepare filling first. Combine dates, hot water, sugar and salt together in a saucepan. Cook over medium heat until dates are soft and water is absorbed. Add vanilla and let cool. Stir flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with fork until mixture is crumbly. Spread 1/2 the mixture in bottom of a greased 9" square pan and pat down. Cover with cooled date filling. Pat 1/2 of remaining mixture on top, then sprinkle over lightly with remainder. Bake in a moderate oven (350ºF) 20-25 minutes.

2 cups flour
1/3 cup of white granulated sugar
4 teaspoons of baking powder
3/4 teaspoon of salt
1 egg
3/4 cup of white milk
1 cup of raisins