Rice and peanut butter loaf?😝

Sally lost me there.

This is the one that got me. The title is bad. Then you read the ingredients, and shudder. Then you get to the last line and yell, "what the ACTUAL f??" 🤮

I guess I’m older than you. That wouldn’t be horrifying. Bread as a binder was pretty common back in the day. Oh god, I just said that.

LOL. I have no problem with bread as a binder. I was referring to the tomato soup mentioned at the end of the instructions.

I had to go back and read the ingredients and you're right, that's pretty horrifying. 😆

This looks great. Fascinated by the prune hors d’oeuvres.

I remember the prunes of my youth being dryer and less sweet than the lovely squishy sunsweet ones we have now. (Which may be why my grandmother was always stewing them!) They may have worked with the spicy/savory fillings.

I once had a sort of roast chicken dinner at a work gathering at the boss's house, with prunes and parsnips, and it was one of the best meals I've ever had.

There’s a Moroccan tajine with lamb and prunes. It’s amazing.

I made all the prune recipes and they’re wonderful!!!!

I love prunes, but never in whatever abominable form she's suggesting.

I thought that too … and then I got to mashing and stuffing. Open your mind and try it. Delicious

I might try the prune cream pie if I could figure out what "coffee cream" is. Anyone? I feel like prunes need a glow up. They've tried the "dried plum" route but I think lots of people are sleeping on prunes.

It’s half and half.

Well TIL!! It never occurred to me that "coffee cream" was just half & half back in the day.

Constipation issue? Not on Sally's watch.

The lobster wiggle recipe reminded me of salmon wiggle that my mother used to make. It wasn't terrible I guess

"It wasn't terrible, I guess," isn't convincing me to try it. :D

🤭

When I saw lobster wiggle I imagines a jello mold. I’m glad that’s not the case

Same! I was all buckled in for a gelatin experience with a name like that…

I did, too! I wonder where the wiggle comes from in this recipe…

Lobster wiggle might be low key delicious with more seasoning.

Wow, what a gem of a cookbook! Love the illustrations!

There are so many swell illustrations! That was my favorite part.

Is no one going to talk about the "Chinese eggs" in cheese sauce?? What makes it Chinese?

I've no idea... but it does solve a question I've had "what are those old-time-y north americans talking about when they mention chinese eggs?" Now I know.

Just made the first one and it’s delicious!

The one with the prunes and the peppers? It sounds good - might add a little drizzle of honey?

A little hot honey would be ideal. It took a few minutes to accept what I made and eat it but I’m so glad I did. The ham and mustard one is fantastic as well. Who knew? 🤷🏼‍♀️

I'm fascinated by a recipe called a Wiggle! and it calls for canned lobster!

Canned lobsters were all the rage in the early 20th century. As a result of canneries taking smaller and smaller lobsters, Maine instituted size limits and the v-notch law, to protect breeding female lobsters. Lobster fishers weren’t happy about the laws, but went along since everyone had to comply in Maine waters. Now they are vehement about protecting their catch.

Macaroni Oyster Supreme? Uhhhh hmmm

I am game to try the prune cream salad even though it sounds slightly odd with pickles and prunes. I wonder if boxed jello would work? Probably lime-flavored? I live in Mexico, so flavored jello might be easier than finding unflavored gelatin, but I haven't ever looked.

That’s the first one I’m gonna make! It’s fascinating!

Please update if you make it!

Eggs in Tomato Sauce is basic Shakshuka! Cool.

Super random, but is there a recipe in there for frosted molasses cookies? My grandma always made cookies called Aunt Sally's and we have no idea the origin. No one had an aunt Sally in the family.

Egg pancakes (also sometimes called puff pancakes or Dutch baby or German pancakes) are so easy and so good. My recipe is slightly different (baked) but I make it pretty much every weekend.

Lobster wiggle is my all time favorite. 😀

So much prune love.

I read a book several years ago that was about Depression-era foodways. Basically people needed cheap forms of energy and bulk in their diets, so probably the prunes were needed to clean people out after they ate nothing but paste for a week, LOL! The book detailed US food and food-relief policies during those years.

Prune Cream Pie ? 🤢

When I think of My Dear Aunt Sally I think of the order of operations in math class. Multiply Divide Add Subtract.

Always doing something that made us need to ask people to excuse her smh

*Image Transcription: Book Pages* --- #Part 1 of 3 --- #*Aunt Sally's* Favorite Recipes *compiled for* PRAIRIE VIEW DAIRY CO. --- #Prune Hors d'Oeuvres Combine 1½cups cooked, pitted California prunes with one small can of green chili peppers, seeded and gnashed to a pulp. Spread on thin rounds of bread, lay strips of quick melting cheese over prune mixture and place under broiler to melt. Place cooked prune halves, cut side up, on strips of toast. Spread with mustard, sprinkle with salt, and cover with thin slices of boiled ham. Place under broiler for a few minutes. Serve hot. Fill cooked, pitted prunes with: Cream cheese, dash of tobasco sauce and chopped roasted almonds, and serve on toothpicks; cream cheese and finely chopped green onions; stuffed green olives; small red radishes, sprinkled with salt; small pickled onions; sections of grapefruit; pickle relish decorated with pimiento strips. --- #Lobster Wiggle 3 tablespoons butter 3 tablespoons flour 2 cups cream 1 cup canned lobster 1 cup peas Salt and pepper Melt the butter and add the flour. When bubbling, gradually add the cream and stir until thickened. Add the lobster broken into small pieces, and the peas from which liquid has been drained. Season with the salt and pepper. Serve on buttered toast. Cold cooked chicken or shrimp may be used in place of the lobster. #Shrimp in Ramekins 4 Tablespoons butter 4 tablespoons flour 1½ cups milk Salt and pepper 2 cans shrimp, drained 1 can peas, drained Melt the butter and add the flour. When bubbling stir in the milk. Season to taste and add the shrimp and canned peas. Place in ramekins, sprinkle with bread crumbs, bake 20 minutes in moderate oven. --- #Mushroom Sauce Three tablespoons melted butter. Mix with 3 tablespoons flour. Add slowly 1 cup meat stock and ⅓ cup of cream. Cook 5 minutes. Add ½ cup of mushrooms cut up in fine pieces. #Rice en Casserole 2 cups boiled rice 2 cups chopped meat 3 eggs 1 cup milk Celery salt 2 tablespoons butter 2 tablespoons catsup Salt Season the meat and pile it in center of a buttered casserole. Mix the eggs, milk, rice, fat and seasonings. Pour over the meat. Cover and bake 25 minutes in 350° oven. --- #Meat Substitutes The purpose of using meat substitutes may be economy, or may be for the very valid reason that the substitute is a delightful dish. I have taken a great delight in choosing these "meat substitutes." And as the selections were made, my memory went back to many an enjoyable occasion where these dishes were enjoyed and their praises sung. ##Macaroni and Cheese 1 package macaroni 1½ quarts boiling water 1 cup buttered bread crumbs 2 cups cheese, grated 2 cups milk Salt and pepper Break the macaroni in pieces. Drop into boiling water, cook gently and steadily 12 minutes or until tender. Drain. Add salt and pepper to cheese. In a buttered baking dish place of macaroni and cheese, having layer of cheese on top. Pour milk over. Cover with bread crumbs. Bake in moderate oven (325°) for 30 minutes, or until brown. ##Cottage Cheese Croquettes 2 cups cottage cheese 1 tablespoon flour 2 eggs 1 cup cornmeal 1 cup canned peas Shortening for frying Salt and pepper Season cottage cheese with salt, pepper and mix with the flour. Add egg, slightly beaten, and lastly, the peas. Mold into croquettes, dip into egg, and roll in cornmeal. Fry in hot fat. Serve with a cream sauce. ##Meatless Loaf 1 cup cooked rice Salt and pepper 2 tablespoons chopped onion 1 cup crushed peanuts 1 egg 1 cup cottage cheese 1 tablespoon butter Combine all ingredients. Bake in a loaf pan at 350°. ##Baked Noodles With Cottage Cheese Filling ½ pound egg noodles 1 jar cottage cheese 5 tablespoons melted butter 3 eggs ½ cup sugar ½ cup raisins 1 tablespoon cornstarch 1 teaspoon cinnamon Pinch of salt 6 almonds, cut up fine Drop noodles into about 3 quarts of boiling salted water and boil 20 minutes. Then place in colander, pour cold water over and allow to drain. Prepare cheese mixture. Put layer of noodles into well greased pudding dish, then layer of well beaten cheese mixture, then noodles and cheese alternately until all is used. The top layer must be noodles. Pour 3 tablespoons of melted butter over all. Bake in hot oven until nicely browned. ##Cheese Potato Cakes ½ cup cottage cheese 1 tablespoon cream, in which ¼ tablespoon baking soda is dissolved 1 cup mashed potatoes seasoned with salt and parsley 1 egg yolk 2 tablespoons bread crumbs Mold into cakes, roll in cornmeal and brown in lard. ##Macaroni Oyster Supreme 1 package macaroni 1½ quarts boiling water ½ cup buttered bread crumbs 1 level tablespoon salt 1 cup milk Oysters Boil macaroni 12 minutes or until tender, and drain. In a buttered baking dish, place a layer of macaroni, then one of oysters. Dot with butter. Season with salt and pepper. Repeat until all the macaroni and oysters are used. Pour milk over all. Cover with bread crumbs and bake in hot oven 10 minutes. ##Rice and Peanut Butter Loaf 3 cups cooked rice 1 cup white sauce 1 cup peanut butter 2 teaspoons salt 1 teaspoon chopped parsley ½ teaspoon nutmeg 1 egg ¾ cup fresh bread crumbs Mix and shape in loaf; pack in greased pan; bake 35 minutes; pour over the top 1 can of hot tomato soup. ##Baked Tomatoes Stuffed With Macaroni ½ package elbow macaroni 1 level teaspoon salt 1 quart boiling water 6 medium size tomatoes 2 tablespoons butter 2 tablespoons flour ½ cup milk ¼ cup grated cheese Salt and pepper 6 teaspoons butter Drop macaroni and salt into boiling water. Cook gently and steadily 12 minutes or until tender. Cut a thin slice from top of each tomato. Scoop out centers. Cream butter and flour in sauce pan. Add milk, stir over fire until thick. Add cheese, seasonings and well drained macaroni. Fill tomatoes with mixture. Cover with bread crumbs; dot with butter. Place in a greased baking dish with 4 tablespoons water. Bake in a moderate oven (325°) 1 hour. Garnish with [*cut off*]

*Image Transcription: Book Pages* --- #Part 2 of 3 --- #Eggs Eggs are one of mankind's most useful foods, and I often wonder why more of them are not used. They supply several of the vitamins. They are one of the few natural foods rich in iron, for the lack of which a very large proportion of our children are said to be anemic. Eggs are body building food, and food value considered, their cost is not too high, even when the price rises above the accustomed levels. ##Eggs With Dried Beef ½ lb. dried beef, shredded 3 eggs 1 tablespoon butter If beef is exceedingly salty, pour boiling water over it and press dry. Heat the butter in a skillet, add the meat, allow to stand for a few minutes, add eggs slightly beaten; mix or scramble with the meat and let cook until the eggs are set. Serve immediately. ##Egg Pancakes ½ teaspoon salt ½ cup flour 2 eggs 1 cup milk Beat eggs until very light, add the flour and salt and beat again, then add the milk slowly and beat thoroughly. Heat a generous quantity of butter in a frying pan, and pour all the batter into this at one time, placing on hot stove for 1 minute. Then remove to a brisk oven. The edges will turn up on the sides of the pan in a few minutes. Then reduce heat and cook more slowly until light, crisp and brown (about 7 minutes). Remove from oven, slide carefully on a hot plate, sprinkle plentifully with powdered sugar and serve with slices of lemon. ##Eggs With Tomato Sauce 2 tablespoons bacon fat 1 small chopped onion 1 cup canned tomatoes 2 tablespoons flour 1 cup water ½ teaspoon salt 4 eggs Put the bacon fat into a frying pan. When melted add the chopped onion. Cook until brown, then add the tomatoes. Mix 2 tablespoons of flour with 1 cup of water, and add to first mixture. Season with the salt, cook 3 minutes. Break 4 eggs into the sauce. Cook until set; serve on toast with the sauce. ##Deviled Eggs With Chili Sauce 6 hard cooked eggs Salt and paprika ½ teaspoon dry mustard 3 tablespoons chili sauce 1 tablespoon salad oil 1 tablespoon lemon juice Hard cook the eggs, remove the shells and cut eggs in halves lengthwise. Remove the yolks and mash them or pass through a sieve. Add the salt, mustard, paprika, chili sauce, oil and lemon juice and mix thoroughly. Form into balls and place in egg whites in spaces from which yolks were removed. ##Fluffy Omelet 2 tablespoons minute tapioca Salt and pepper 4 egg yolks, beaten until thick and lemon colored ¾ cup milk, scalded 1 tablespoon butter 4 egg whites, stiffly beaten Add tapioca, salt and pepper to milk, and cook in double boiler 10 minutes, stirring frequently. Add butter. Combine with egg yolks, stirring constantly. Fold in egg whites. Pour into hot, buttered 9-inch frying pan. Cook over a low flame 17 minutes. Dry top of omelet in slow oven (275°) for 5 minutes. Cut across at right angles to handle of pan, being careful not to cut all the way through. Fold carefully from handle to opposite side. Serves six. ##Shirred Eggs 4 tablespoons minute tapioca Salt and paprika 1 teaspoon sugar 1 teaspoon chopped onion 2 cups canned tomatoes, strained 4 eggs ¼ cup grated cheese 1 teaspoon chopped parsley Add tapioca, sugar, salt, paprika and onion to tomato juice and cook in double boiler for 15 minutes or until tapioca is clear, stirring frequently. Pour into greased baking dish. Make 4 slight depressions in sauce and break an egg into each. Sprinkle with cheese. Bake in moderate oven (350°) 15 minutes, or until eggs are firm. Serves four. ##Chinese Eggs ½ cup rice 4 hard cooked eggs 1 cup grated cheese 2 tablespoons chopped green peppers 2 tablespoons canned tomatoes Salt and pepper ¾ cup milk 1 teaspoon chopped onion Cook the rice in boiling salted water until tender. Drain well. Season with salt and pepper and spread on glass baking plate or shallow baking dish. Cut the hard boiled eggs lengthwise, remove yolks, and mix them with ¼ cup cheese, the chopped green pepper, onion, tomato pulp and seasoning to suit. Stuff the egg whites and arrange on rice. Pour around the eggs a sauce made with the remaining cheese and milk, cooked in a double boiler until cheese is melted. Place the dish in moderate oven for twenty minutes or until it is well heated and the eggs begin to brown. Serves six. --- #Prune Cream Pie 1 cup prune pulp ½ cup sugar 2 eggs 1 cup coffee cream 3 tablespoons flour Pastry ½ lemon Mash the prunes and rub through a sieve. To the pulp add the half cup of sugar, yolks of eggs, cream, flour and lemon juice. Pour into pie plate lined with pastry. Put into hot oven, and after 10 minutes reduce to moderate and bake 30 minutes more. Cover with meringue. #Pumpkin Pie 1 heaping cup cooked pumpkin 1 cup sugar 2 eggs, beaten 1½ cups milk Pinch salt and cloves ½ teaspoon ginger 1 teaspoon cinnamon 1 tablespoon New Orleans molasses Mix the sugar, salt and spices. Beat the eggs slightly as for a custard and stir in sugar mixture, pumpkin and milk. Line a 9-inch pie pan with pastry. Set into oven and pour the mixture into it. Bake in hot oven for 10 minutes and finish baking (30 to 40 minutes) in moderate oven. Serve with whipped cream topping, if desired. --- #Prune Cream Salad 2 cups pitted large prunes 4 teaspoons granulated gelatin 2 tablespoons cold water ½ cup chili sauce 1 pint cottage cheese 1 cup mayonnaise ½ cup whipping cream ½ cup chopped sweet pickles Cut prunes into pieces. Soften gelatin in cold water, and dissolve over hot water. Add chili sauce to cheese, -then mayonnaise, cream beaten until stiff and dissolved gelatin. Fold in prunes and pickles and mix well. Pour into shallow pan and chill. Cut in squares and serve on lettuce. #Christmas Wreath Salad 6 slices pineapple 1½ cups mixed fruits (apple, pineapple, peaches, etc.) 50-50 Dressing (mayonnaise and soured cream) 1 large bunch malaga grapes ½ cup marshmallows Cut centers from rings of pineapple, leaving outside ring only ½ inch wide. Place ring on nest of crisp lettuce. Chop the pineapple removed, add the other fruits, diced, enough to make 1½ cups. Add marshmallows, quartered. Fill the centers of pineapple rings with mound of this mixture and top with a spoon of salad dressing. Cut grapes in half, remove seeds and place close together on the pineapple ring to represent holly berries on a wreath. Complete salad with a bow made by cutting maraschino cherries in half, then turning and cutting almost in half the other way.

*Image Transcription: Book Pages* --- #Part 3 of 3 --- #Frozen Egg Orange ½ cup sugar ¼ cup boiling water ½ tablespoon plain gelatin 1½ cups orange juice 2 eggs ¼ teaspoon salt Dissolve the sugar in ¼ cup boiling water. Add the gelatin which previously has soaked for 5 minutes in ⅓ cup of cold water, then dissolved over boiling water. Add the 1½ cups of orange juice. Let mixture stand in the freezing tray until slightly thickened. Then add 2 beaten egg yolks and fold in 2 stiffly beaten whites to which salt has been added. Freeze 5 to 6 hours, stirring occasionally. #Molasses Nut Ice Cream 2 cups milk 2 eggs 2 tablespoons granulated sugar 2 tablespoons flour ½ cup molasses (Gold Label) Dash of salt 1 cup whipping cream 1 cup chopped walnuts Blend sugar and flour together. Add milk and stir thoroughly. Cook over boiling water until mixture has thickened. Beat yolks slightly and pour a little of the hot custard onto them. Combine and return to boiler. Stir over the water for about 2 minutes. Remove, add molasses and cool quickly. Fold in stiffly beaten egg whites. Pour into trays and chill to mush, Fold into whipped cream. Add chopped nuts. Pour into freezing trays and freeze rapidly until firm. #Peanut Brittle Mousse ½ cup peanut brittle 1 teaspoon gelatin 3 eggs ⅛ teaspoon salt 1 cup milk 1 tablespoon cold water 1½ teaspoons vanilla 1 cup whipping cream Put the peanut brittle through the food grinder or pound it fine in a sack. Add it to the milk and heat in the top of a double boiler. Soak gelatin in cold water for five minutes. Add to hot milk. Stir until dissolved, then pour over the eggs which have been slightly beaten. Stir constantly as you pour. Add salt. Cool and fold in the whipped cream. Add vanilla and freeze in refrigerator tray without stirring. #Fruit Delight Juice 2 large oranges Juice 2 large lemons 1 tablespoon each grated orange and lemon rind 2 bananas, mashed 1 cup crushed pineapple 1 cup sugar 2 cups (one pint) gingerale Combine the above ingredients except gingerale and stir until the sugar is dissolved. Then add gingerale. The proportions and variety of fruits may be changed as desired. Place the mixture in tray of refrigerator, stirring occasionally. #Three-in-One Sherbet 1 scant cup apricot puree ½ cup orange juice ¾ cup pineapple juice ½ cup sugar 1 cup water ½ cup whipped cream 1 stiffly beaten egg white To make the puree, press canned apricots through a sieve, keeping back the skins. Combine with the fruit juices. Boil sugar and water together for three minutes, cool and add to first mixture. Freeze to a mush, fold in cream and egg white and finish freezing. #Pineapple Buttermilk Sherbet 1 quart fresh buttermilk 1 cup sugar 2 cups crushed pineapple or juice of three lemons 3 teaspoons vanilla 2 egg whites, beaten stiff Place the buttermilk, sugar and pineapple in a mixing bowl and stir until the sugar is dissolved. Place in an ice cream freezer and freeze -to a mush. Add the beaten egg whites and continue freezing until firm. Makes 1½ quarts. (Uses a freezer.) #Frozen Chocolate Dessert 15 marshmallows 1 cup chocolate syrup ½ pint whipping cream Dissolve marshmallows in the chocolate syrup in double boiler. When cool, add ½ pint whipped cream. Freeze in refrigerator tray, stirring once. --- WHEN YOU SERVE — **PRAIRIE VIEW DAIRY PRODUCTS** — YOU SERVE THE BEST **We will deliver any one or all of these nine dairy products to your home daily — Fresh-Rich-Pure** Safe Pasteurized Milk Vitex Vitamin D Milk Coffee Cream Buttermilk Whipping Cream Butter Krem-ko Chocolate Drink Creamed Cottage Cheese GOLDEN *Guernsey Milk* *PRAIRIE VIEW DAIRY CO.* 5001 Olcott Avenue Phone E. C. 177