Stapleton Family Cookbook 1900 through the 1950’s

Mrs. Altman June 5, 1931

Perfection Salad

1 ts. Gelatine in ¼ cup cold water

¼ cup mild vinegar                        ½ cup shredded cabbage

1 ts. Lemon juice                           1 cup celery

1 cup boiling water                       1 pimento or 1 ts. Green pepper

1/8 cup sugar

½ ts. Salt

(I would think that 1 ts. Green pepper would not be enough, I would add more, such as a whole one)

Blanche copied 5, 1931

Cucumber Relish    

1 qt. cucumbers sliced thin (and peeled)

1 lg. red pepper chopped

1 lg. white onion sliced thin

2 ts. Salt

Let the above stand 3 hrs. then drain

Add –

1 ts. White mustard seed

1 ts. Grated horseradish – boiled may be used

1 pt. vinegar

1 cup brown sugar

1 ts. Turmeric

1 ts. Celery seed

Heat until hot, but do not boil, and pour over pickles.                  

Katherine Sweed June 5, 1936

Chocolate Cake

½ cup boiling water poured over ½ cake B. chocolate cut in small pieces.

2 cups sugar

½ cups butter – scant

2 eggs

½ cup cold water

2 cups flour

2 tsp. B.P.

1 tsp. vanilla

Icing

1 ½ sq. chocolate melted

1/3 c. scalded cream

Pinch salt

Yolk 1 egg

½ tsp. butter

Confec. Sugar

½ tsp. vanilla

Confec. = confectioners;

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