HOMEMADE MAYO
From Billie Reid (from Phyllis Hunter, 1962)
5 eggs
7 T. vinegar
1 cup sugar
pinch of salt
1 pint regular salad dressing
Beat eggs slightly. Add vinegar, sugar, and salt; stir until blended.
Cook until mixture thickens. Stir constantly while cooking.
Cool slightly.
Mix with 1 pint of regular salad dressing.
OATMEAL CAKE
From Billie Reid
Pour:
1 1/4 cup boiling water over
1 cup oatmeal (quick-cooking or regular)
Let stand 20 minutes.
Mix and then add to oatmeal:
1 1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
Sift together and then add to mixture:
1 t. cinnamon
1 t. soda
1 t. salt
1 1/3 cup flour
Bake in large pan at 350 for 30-35 minutes.
TOPPING
6 T. butter, melted
1/2 cup brown sugar
1/4 cup cream or rich milk
Cook until melted and in custard effect for 3-4 minutes.
Add 1/2 cup coconut or 1/2 cup nuts as desired.
Spread on cake.
Can be served with whipped cream or ice cream.
PEANUT BUTTER CAKE ICING
From Billie Reid
1/2 cup peanut butter
1/4 cup evaporated milk
3 cups powdered sugar
Mix together. Spread over cake.
CARAMEL FROSTING
From Billie Reid
1 cup brown sugar
1/4 cup water
2 stiff beaten egg whites
Cook sugar and water to soft ball stage, then gradually add to egg whites, beating constantly until mixture forms peaks.
KOOL AID CAKE ICING
From Billie Reid
1 cup powdered sugar
1 T. Kool-aid
1 T. butter
Cream sufficiently to give desired consistency for frosting.
Mix all together and spread over cake. No heating required.
FRUIT COBBLER 1963
From Billie Reid
1 cup flour
1 cup sugar
1/2 t. salt
1 beaten egg
1 t. baking powder
Sift dry ingredients into bowl.
Add egg and stir until crumbly.
Pour contents, including juice, of any No. 2 can fruit (cherries, peaches or berries) into buttered baking dish.
Dot with butter and sprinkle with desired spices.
Cover with crumb mixture.
Bake 30 minutes at 350.
Serves 6.
LEMON PUDDING CHEESECAKE 1963
From Billie Reid
1 8-oz.pkg. cream cheese
1 pkg. instant lemon pudding
2 cups milk
1 8 or 9" graham cracker crust, cooled
Place cream cheese in a bowl and stir with a fork until well-softened.
Add 1/2 cup of the milk, a little at a time, blending until mixture is very smooth.
Add remaining 1 1/2 cups milk and pudding mix.
Beat with egg beater just until well mixed, about 1 minute. Pour into crust.
Chill about one hour.
Serves 8.
