VICTORY APPLE PIE

1/3 cup cool potato water
1/2 cake yeast
1/3 cup riced potatoes
3/4 cup sugar
1/3 cup shortening, melted
3 eggs
1 cup sifted flour, about
6 apples

Combine potato water, crumbled yeast, cooled potatoes and 1/4 cup sugar. Let rise 1 hour. Add shortening, 1/4 cup sugar, 1 egg, beaten, and flour to make stiff dough. Knead well. Let rise until doubled in bulk. Roll out in two circles about 1/2 inch thick. Place in two deep greased pie pans. Press to edges of pan. Pare apples, core, cut into eighths and arrange on dough. Beat remaining eggs, add remaining sugar and pour over apples. Sprinkle with cinnamon. Let rise. Bake in moderate (350° F.) oven 30 to 35 minutes. Makes 2 (8-inch) pies.

BANANA BREAD

1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon lemon juice
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup nut meats, chopped (my favorite is raw sunflower seeds)

Cream shortening and sugar together. Beat eggs until light and add. Press bananas through sieve and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in moderate oven (375° F.) about 1 1/4 hours. Makes 1 (1 pound) loaf.

ROAST BEEF WITH YORKSHIRE PUDDING

Wipe roast with a damp cloth but do not wash. Rub with salt in proportion of 1 teaspoon per pound of meat. Rub with pepper, onion or garlic. Place meat, fat side up, on rack of pan. If meat has little or no fat, place strips of bacon, salt pork or suet over it. This will baste the roast and no other basting is needed. Do not add water and do not cover pan. If meat thermometer is to be used, insert into center of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at 300° F. oven until desired temperature or degree of doneness is achieved. If a roast is not cut immediately upon removal from oven, it will continue to cook and the temperature at the center will continue to rise. This may continue 30 - 45 minutes. Allow 1/2 pound per person.

YORKSHIRE PUDDING

1 cup sifted flour
1/2 teaspoon salt
1 cup milk
2 eggs
Drippings from roast beef

Mix flour and salt. Combine milk and eggs, add to flour and beat well with rotary egg beater until smooth. Pour hot drippings into hot shallow pan to depth of 1 inch. Pour in mixture quickly and bake in hot oven (400° F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast. If a rack is not used, cut pudding into squares and arrange in pan around roast. Serve with meat.

KENTUCKY BURGOO

This recipe makes 1200 gallons
1939

"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and other outdoor events. This recipe is from a hand written copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction.
Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attemped by an amateur though it can be prepared in smaller quantities. It is a very picturesque sight to see Mr. Looney, aided by his many assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.

600 pounds lean soup meat (no fat, no bones)
200 pounds fat hens
2000 pounds potatoes, peeled and diced
200 pounds of onions
5 bushels of cabbage, chopped
60 ten-pound cans of tomatoes
24 ten-pound cans puree of tomatoes
24 ten-pound cans of carrots
18 ten-pound cans of corn
Red pepper and salt to taste
Season with Worchestershire, Tabasco, or A#1 Sauce

Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season... one dozen squirrels to each 100 gallons.

BEATEN BISCUITS

3 cups sifted flour
1/2 cup milk
1/3 cup lard
1/2 teaspoon salt
3/4 teaspoon sugar

Sift sugar and salt into the flour, blend in the lard and make a very stiff dough, using more or less of the milk as needed, as the dough must be stiff. Place on a floured board and roll until it blisters and is smooth. Roll to 1/2 inch in thickness, cut with biscuit cutter, stick with a fork and bake in a moderate oven (350° F.) for half an hour.

SMITHFIELD HAM
The Ham that made Virginia Famous

Soak ten- to twelve-pound ham for twelve hours, then boil, cooking very slowly for four to five hours, until tender. Cool in its own essence. When cold, remove the skin and make criss-cross gashes in the top of the ham with a sharp knife. Sprinkle on top of ham two tablespoons of cracker dust, two tablespoons of brown sugar, and sprinkle lightly with pepper. Stick the ham with whole cloves. A wine glass of sherry sprinkled over the top of the ham will greatly improve the flavor. Bake in a hot oven (450° F.) for twenty minutes until brown. Garnish with watercress and parsley.

TOM AND JERRY SOUTHERN STYLE



Beware! A sudden jolt of this has been known to stop a victim's watch, snap both of his suspenders and crack his glass eye right across... all in the same motion.--COBB.


Beat 12 eggs very well and slowly add 1 pound of 4X sugar, continuing to beat. For each serving, pour one large jigger of whiskey into a cup. Fill each cup 2/3 full of boiling water; put spoonful of egg mixture on top and a dash of nutmeg and serve. WOW-W! <

HAMBURGER-BACON ROAST
3 pounds ground beef and pork
2 large potatoes, cooked and mashed
1 onion, chopped fine
2 slices bread, diced
chopped parsley
salt and pepper
3 hard cooked eggs
1/4 pound sliced bacon

Combine the meat, potatoes, bread, onion and seasonings. Divide into 2 parts; place one-half in baking pan, cover with the whole hard cooked eggs and the remaining half of the meat. Cover meat with slices of bacon and bake in a moderately hot oven (400° F.) for 1 1/2 hours.

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