Quaker recipes

THE FOLLOWING RECIPES ARE DESIGNED FOR GROUPS OF 50 PEOPLE GINGERBREAD 6 cups molasses 6 teaspoons soda 3 cups boiling water 6 teaspoons ginger 344 quarts flour 3 teaspoons cinnamon 142 cups melted shortening 3 teaspoons salt Add water to molasses. Mix and sift dry ingredients. Combine mixtures, add shortening and beat vigorously. Bake in 350° oven 30-40 minutes or until done. Serve hot or cold with lemon sauce. GOLDEN GLOW SALAD 3 cups grated raw carrot 3 cups cold water 3 cups crushed pineapple 1% cups sugar 3 cups pineapple juice 6 tablespoons gelatin Soak gelatin in cold water. Heat pineapple juice to boiling point. Pour over gelatin. When dissolved, add sugar, pineapple and carrot. Chill. Serve on lettuce with mayonnaise. LEMON SAUCE 1 quart sugar %4 cup butter 2 quarts boiling water ¥2 cup lemon juice 2 cup cornstarch or %4 cup Grated rind of 3 lemons flour 2 teaspoons salt Mix sugar and cornstarch thoroughly. Add water, stirring constantly until smooth and thickened. Boil five minutes, remove from fire and add butter and flavorings. BARBEQUE SAUCE 1 pound onions 3 bottles catsup 1 cup lard (part bacon fat 1 bottle Worcestershire may be used) sauce 1 cup vinegar 1 cup prepared mustard 42 cup brown sugar 1 pound celery chopped 1% cups lemon juice 3 pints water Brown chopped onion in fat. Add all ingredients and cook slowly for 14 hour. This is a delicious sauce for meat balls or frankfurters. Brown meat balls or prick skin of frankfurters and add to sauce. Cover and cook slowly for 20 to 30 minutes. MEAT LOAF 12 pounds ground beef 1 pound chopped onions 1 pound ground fat salt pork 1 teaspoon pepper 6 cups dry bread crumbs 1 tablespoon oregano 3 cups water, stock or milk 1 teaspoon dry mustard 8 eggs well beaten 1 large bottle catsup 3 tablespoons salt Mix first three ingredients thoroughly. Combine other ingredients and add to meat. Mix well. Shape into loaves and bake two hours at 325°. Baste occasionally. Meat may be made into individual patties, fried and served in buns or with barbecue sauce. DELICIOUS QUICK ROLLS (150 Rolls) 3 eggs 3 tablespoons sugar 1 tablespoon salt 1 pint lukewarm water 4 cakes yeast 2 quarts milk 1 cup shortening 4 quarts flour Put yeast in warm water. Whip with fork until frothy. Add well beaten eggs, sugar, salt, milk, shortening and flour. Knead, roll out and cut into desired shape. Allow to rise until double in bulk. Bake in 450° oven until brown. CORN BREAD 2% cups lard or bacon 15 eggs drippings 1 quart milk 1144 cups sugar 8 cups flour 4 cups corn meal 3 teaspoons salt 12 heaping teaspoons baking powder Cream shortening and sugar. Add eggs and salt. Beat well and add milk, flour, baking powder and corn meal. Beat well. Bake in hot oven, 375°-400° about 25 minutes or until brown. CABBAGE, PINEAPPLE AND PIMENTO SALAD 6 pounds cabbage 2 No. 242 cans crushed pine- apple Shred cabbage. Drain pineapple and mix all ingredients thoroughly. Serve with French Dressing. 2 7-ounce cans chopped pimento FRENCH DRESSING 1% tablespoons salt 1 teaspoon mustard 1 teaspoon paprika Y teaspoon pepper 1 cup vinegar 2 cups olive oil 2 tablespoons sugar Rub bottom of bowl with cut garlic or onion. Put all ingredients into bowl and beat vigorously with egg beater. Serve at once. HOLIDAY SALAD 8 ounces lemon gelatin 4 cups boiling water Y2 cup vinegar 4 cups fruit juice 4 cups apples chopped fine 4 cups seeded grapes 4 cups raw cranberries ground 2 cups nuts chopped 4 cups sugar 1 teaspoon salt Combine cranberries, apples and sugar. Let stand while preparing gelatin. Dissolve gelatin in hot water and add cold juice, vinegar and salt. When partly set, stir in fruits and nuts. LEMON DELICACY