Congress Squares

Newspaper Clipping {courtesy Jane A}

Line a 13x9" pan with rich, plain pastry rolled 1/8" thick, lining sides to height of 1".

Filling:
2 eggs, beaten
2 cups raisins {see notes}
2 cups brown sugar
1 tbsp melted butter
3 tbsp flour
1/4 tsp salt
1 tsp vanilla
1/2 cup choped pecans or walnuts
1 1/2 cups shredded coconut

Method:
In a medium bowl, mix ingredients in order given {but see notes below}.  Turn into pastry-lined pan & bake at 400 F for 18-20 miinutes having pan at exact center of oven.  Cut into 1 1/2" or 2" squares when cold.

Notes:
1) This filling is reminiscent of a thick butter tart filling which accounts for its popularity, especially since the whole business is done in one fell swoop.
2) Currants or dates may be substituted for the raisins OR a combination of raisins, currants & chopped dates may be used.
3) My secretary, Eleanor, says she thinks she would like the addition of 1 tbsp lemon juice or a little grated lemon rind, however, as I watched these being gobbled up, I decided not to make any changes.
4) If desired, these could be cut into 3" squares while warm & served as dessert with a little whipped cream or ice cream or white cream cheese.

{My question:  What other color of cream cheese is there??}

Mustard Bean Pickles

8 cups string beans
4 green peppers

Method
Break the washed & drained string beans into 1 inch lengths.  Wash the peppers, cut in half & remove the seeds, then cut into small pieces.  Place the string beans & the chopped peppers in a brine made in the proportion of 1/2 cup salt to 1 quart water.  Let the vegetables stand in this brine overnight.  Next morning, drain & cover with fresh water.  Drain again & then cover with a mixture of half vinegar & half water.  Let this tand for 1 hour & then bring to the boiling point.  Drain the vinegar mixture from the vegetables, then cover them wtih a mustard dressing & simmer for 5 minutes.  Pack into hot, sterilized jars & seal at once

Mustard Dressing
2 1/2 cups vinegar
1 1/2 cups water
4 tbsp flour
1 cup sugar
1 1/2 tsp tumeric
3 tbsp powdered mustard
1 1/2 tsp celery seed

Method:
Mix all the dry ingredients.  Heat the vinegar & water...ctd on pg 21 {when I find pg 21, I will finish this}

Canned Tomato Soup

Newspaper Clipping with the following:  "For all who wrote asking for my recipe for canned tomato soup.  Kay, {from} Man"

14 lbs ripe tomatoes
1 bunch celery
6 large onions
1 cup butter
1 cup flour
1/2 cup sugar
1 tsp pepper
4 tbsp salt

Peel & chop onions.  Chop celery & tomatoes.  Cook all vegetables until very tender.  Rub through a colander, season with spices & sugar.  Cream butter & flour & add to tomato pulp until dissolved.  Add to vegetables & heat gently.  cook until mixture isthick.  Boil 3 minutes & put in hot, sterile jars.

Juniour Oatmeal Cookies

{From a newspaper clipping with the following:  "I do not know the Juniour Rolled Oat Cookies recipe in the 1924 or 1925 booklet to shich you refer.  What follows is a simplified recipe which children can make."}

1 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1 cup brown sugar, packed
1 cup rolled oats
1/4 cup cooking oil
2 tbsp milk
1 egg
3/4 cup Spanish peanuts

Note:  Young cooks should be reminded to turn the oven on in "bake" position to 375 F so it will be heated when their cookies are ready to bake.

Combine in bowl flour, baking powder, salt, cinnamon, ginger, brown sugar & rolled oats.  Mix in thoroughly the cooking oil, milk & egg.  Stir in peanuts.  Drop by rounded teaspoonfuls 2" apart on a lightly greased baking sheet.  Bake about 10 minutes just until firm.  Makes about 3 dozen.