Hopewell's Heritage Recipes from the 1950's Cookbook



Doughnuts

  1. 1 cup mashed potatoes
  2. 1 T. shortening
  3. 2 cups sugar
  4. 3 eggs
  5. 1 cup sweet milk
  6. 4 t. baking powder
  7. 1 t. cinnamon
  8. 1 t. salt
  9. 1 t. vanilla
Flour enough to make stiff dough to roll out. Cut and fry in hot deep fat.

Mrs. Edna Moody

Ham Loaf

  1. 8 lb. ground ham
  2. 4 lb. ground pork or sausage
  3. 3 cups bread crumbs
  4. 1 pint milk
  5. 12 eggs
  6. 1 T. salt
Mix all together and make into loaves. Bake in moderate oven.
This serves 50 people.

This recipe was used for the annual Cafeteria Supper in 1950.

Strawberry or Red Raspberry Pie

Bake crust and cool.
Put 1/2 quart berries, which have been washed and well drained into crust.
Mash the other half quart of berries and add 1 cup sugar.
Heat and thicken with 3 tablespoons cornstarch dissolved in small amount of water.
Put in crust, cool and cover with whipped cream.

Mrs. Gertrude Rainier

Apple-Cinnamon Puffs

  1. 1 cup water
  2. 1 cup sugar
  3. 1/2 t. red color (if desired)
Boil to a syrup (about 5 min.)
4 to 5 apples peeled and sliced thin.
Place apples in a greased shallow baking dish.
Pour syrup over apples.

Sift together:
  1. 1 1/2 c. flour
  2. 1/2 t. salt
  3. 2 t. double-acting baking powder
1/4 c. shortening. Cut in with knives into sifted flour.
Add 3/4 cup of milk to above ingredients to make a soft dough.
Make about 12 nests of dough over top of sliced apples and make a dent in top of each nest.
In each dent a t. of the following mixture:
  1. 2 T. of melted butter
  2. 2 T. of sugar
  3. 1 1/2 t. of cinnamon
Bake 25 to 30 min. in hot oven 450 degrees.
Serve warm with milk or cream.

Ruth McCollister

Pumpkin Pie (2 Pies)

  1. 2 1/2 can pumpkin
  2. 1 1/2 cup light brown sugar
  3. 4 eggs well beaten
  4. 3 T. butter melted
  5. 2 T. dark cooking molasses
  6. 1 T. pumpkin pie spice
  7. 1 1/4 t. salt
  8. 1 1/2 cups rich milk
Note: A 2 1/2 can is 27-29 ounces or 3 1/2 cups.

Kate McCollister

Hopewell Church's Candied Apples

  1. 6 Jonathon apples, peeled, cored, and cut into halves
  2. 2 cups sugar
  3. 1 cup water
  4. 1 cup cinnamon drops (red hot candy)
In a large iron skillet bring the sugar, water, and red hots to a boil.
Put apples into slowly boiling syrup. Do not cover.
Turn apples several times to obtain uniform color, cooking until tender.
Remove the apples and pour remaining syrup mixture as desired over them.
Cool and serve.

Note: The women preferred Jonathon apples because they keep their shape. The apples were served at the 1950's W.S.C.S. Fried Chicken Suppers. The women prepared them at home and brought them to the suppers. Any large skillet can be used. The cinnamon syrup mixture also makes a delicious topping for vanilla ice cream.


Chocolate Fudge

  1. 2 cups sugar
  2. 1 or 2 squares chocolate
  3. 1/8 t. cream of tartar or 2 T. corn syrup
  4. 2/3 c. milk
  5. 1 t. vanilla
  6. 2 T. butter
Mix the sugar, milk, grated chocolate, cream of tartar or corn syrup and boil rather slowly, stirring until the ingredients are well blended.
Boil to the soft-ball stage (238 degrees).
Remove from the stove, add the butter but do not stir it in.
When lukewarm, add the vanilla and beat until it creams; that is, until the shiny appearance disappears and the fudge will hold its shape when dropped from the spoon.
Spread it in a buttered pan and when it hardens mark it into squares.

Miss Louise Zwayer