Stapleton Family Cookbook 1900 through the 1950s; Denver Colorado (pics in 2020 june)

Mrs. Duivie – Laurelton 7-7-20

Orange Marmalade                                     

3 navel oranges                       5 lbs. white sugar

1 very large grape fruit

1 lemon

Cut all very fine, removing as much as possible of inside white skin.

Add 3 qts. Of boiling water and let stand overnight uncovered.

(?) day, boil thirty minutes and let stand until third day.

On third day add sugar and boil about two hours.  Do not put sugar in until syrup is hot. 

Kate – July 7, 1943

Marguerites                               

2 eggs 1 cup brown sugar

½ cup flour

¼ teas. B.P.

1 pinch salt

1 cup nutmeats (walnuts or pecans)

Beat eggs slightly; all remaining ingredients.  Fill small buttered tins 2/3 ful and bake in moderate oven 15 to 20 min.

Kate July 7, 1943

Date & Nut Cookies                                              

1 cup, scant, butter                            ½ teas. salt

1 ½ c. brown sugar                             1 t. vanilla

3 eggs, beaten

3 cups sifted flour

1 teas. B.P.

1 box pitted dates, cut small

1 cup nut meats (walnuts)

Crop by large spoonfuls – moderate oven. 

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees. 

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