This is my favourite recipe for Macaroni and Cheese, it’s from a 1958 Good Housekeeping pamphlet and the one my mom always made.
Susan’s Baked Macaroni and Cheese
1 TBSP of salt
½ lb of macaroni in 2 ½ inch pieces or elbow macaroni (about 2 cups)
(Mom used the big elbow macaroni not the tiny ones like ones in Kraft mac & cheese
1 small onion
2 TBSP of butter or margarine
1 TBSP of flour
¼ tsp of dry mustard
¾ tsp salt
Speck of pepper
2 cups of milk
½ l of Cheddar cheese (about 2 cups)
¾ cup fresh bread crumbs (I leave these out because I don’t like them)
4 tsp of butter or margarine
- In a large kettle bring to boil 3 qts of water with 1TBSP of salt.
Start heating oven to 400 degrees. Grease 1 ½ qt casserole
- Drop macaroni into boiling water; boil, uncovered, stirring often with fork, about 9 minutes
Or until piece rubbed between fingers parts fairly easily.
- Meanwhile, mince onion, (about 4 tsps) put in double boiler with 2 TBSP of butter. When butter is melting, stir in flour, mustard, salt and pepper; cook until smooth and hot, stirring often.
- Slice about 3/4 s of the cheese right into the sauce; stir until the cheese is melted. ( if preferred, slice or grate cheese ahead, using medium grater)
- When the macaroni is tender, drain into colander; turn into casserole. Pour cheese sauce over macaroni, tossing lightly with fork so that all the macaroni gets nicely coated. Top with rest of cheese.
- Toss bread crumbs with 4 tsp of melted butter. Sprinkle over the cheese.
- Bake uncovered; 20 minutes.
Makes 4 servings as a main dish and 6 when served instead of potatoes.
For 2 servings:
Use the following ingredients: 1/3 lb of cheese, 1 1/3 cups raw macaroni, 1 TBSP of minced onion, 4 tsps of butter, 2 tsps of flour, ¼ tsp of dry mustard, ½ tsp of salt, speck pepper, 1 1/3 cups of milk. ½ cup fresh bread crumbs, and 1 TBSP butter. Bake in 1 qt casserole at 400 degrees for 20 minutes.
5 whole eggs
1 lb of powdered sugar
½ tsp lump powdered ammonia (Also called Baker’s Ammonia)
2 drops oil of anise
Flour to make stiff enough to knead
Beat eggs well
Add other ingredients
Roll ¼ inch thick
Print with mold
Let stand overnight
Bake at 350 degrees until straw coloured
If you cannot find Baker’s Ammonia you can substitute an equal amount of baking powder. Baker’s Ammonia was used in Northern European recipes pre-baking powder. If you do use the Baker’s Ammonia, do not sample the dough! It’s a leavening agent that is harmless after cooking but your kitchen may stink a bit during baking.
1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla
Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.
The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.
Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.
Moravian Christmas Cookie
3 ¾ cups sifted cake flour
¾ teaspoon ginger
¾ teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon salt
¾ Teaspoon baking soda
½ cup butter or other shortening melted
1 cup molasses, heated
½ cup brown sugar
Sift flour once, measure and sift together with spices, soda and salt 3 times
Combine butter & molasses, add the sugar and the flour mixture and let stand in cold place for a week or two.
Roll out paper thin and cut with fancy cookie cutters and bake in a moderate oven (375) degrees) 6 minutes on a greased cookie sheet.
Remove at once from sheet, cool and store indefinitely in a closed tin
Makes about 200 cookies.
As you can tell this recipe is old. It’s pre-refrigerator and temperatures on ovens.
This used to be my favourite dough to sneak pieces to eat while we were cutting them out.
2 cups all purpose flour
¼ teaspoon salt
1 cup butter or ½ cup butter and ½ cup shortening
1 cup brown sugar, firmly packed
1 teaspoon vanilla
6 oz of milk chocolate
½ cup chopped walnuts
Cream butter and sugar
Add egg and vanilla
Add sifted dry ingredients mixing just enough to combine
Spread in shallow 10×15 greased pan
Bake in 350 degree oven for about 25 minutes.
Remove from oven and cover with 6 oz of melted milk chocolate
(Grate on sheet immediately)
Then sprinkle with nuts
Cut into bars immediately and remove to wire racks
Makes 50 1×3 bars
Melt in the Mouth
½ cup butter
1 cup brown sugar
¾ cup sifted flour
1 Teaspoon baking powder
½ Teaspoon salt
½ cup finely chopped nuts
Cream butter, add sugar, vanilla & egg
Beat until light
Add sifted dry ingredients and nuts
Drop by scant teaspoons onto cookie sheets
Bake in hot oven
400 degrees for about 5 minutes Cool for ½ minute
Remove to wire rack
This used to be my requested birthday dessert if I didn’t want a cake and the weather was right. Meringue is weather dependent. Good thing my birthday was in June
Beverley Robb’s Lemon Angel Pie
4 egg whites (large)
¼ teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar ( superfine)
4 egg yolks
½ cup sugar
1/4 cup lemon juice
Grated lemon rind
1 cup heavy whipping cream Powdered sugar to taste
½ teaspoon of vanilla
Preheat oven to 275 degrees (250 if using a glass pan)
Grease a 9 inch pie pan
Separate the eggs and return the yolks to the refrigerator
Let the whites come to room temperature
Beat the egg whites, cream of tartar and salt in large mixing bowl until whites are stiff but not dry.
Beat in sugar, 1 tablespoon at a time until stiff, glossy and sugar is completely dissolved
Put in pie pan and smooth top.
Bake for an hour or until the top shows palest tan.
Not to worry if top cracks.
In mixer bowl, beat egg yolks until stiff and lemon coloured. Gradually beat in granulated sugar. Blend in lemon juice and rind. Cook in double boiler over simmering water, stirring constantly until thick, 5 to 8 minutes.
Set aside to cool.
Whip heavy cream, and sweeten with ½ teaspoon of vanilla and powdered sugar to taste.
Spread half the cream over the crust to the edge.
Spread lemon custard over the cream and top with the remaining cream.
Chill 4 hours or overnight.
Serves 6 This recipe may be doubled using a 9×13 pan.
My mom usually made the doubled recipe and it’s great for after a heavy meal like Thanksgiving or Christmas.