Ingredients

• 1 c Sugar
• 2 c Raisins
• 1 c Lard
• ¼ ts Allspice
• ¼ ts Cloves
• Pinch Of Salt
• 1 ts Cinnamon (Or To Taste)

Directions

Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking.

1 ea Honeydew Melon; Small
2 ea Oranges
1 c Blue Grapes
1 x Lettuce Leaves
12 ea Walnut Halves

DRESSING
8 oz Yogurt; (1 Container)
1 T Lemon Juice
1 T Orange Juice
1 T Tomato Catsup
2 T Evaporated Milk
1 x Salt; Dash
1 x White Pepper; Dash

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line
a glass bowl with lettuce leaves; arrange melon balls, orange slices,
grapes, and walnuts in layers on top of lettuce. Mix and blend well all
ingredients for the dressing. Adjust seasonings. Pour dressing over
fruit. Let salad ingredients marinate for 30 minutes. Toss salad just
before serving.

1 lb Sauerkraut; (1 Lb Can)
1/2 lb Blue Grapes
6 oz Ham; Cooked

DRESSING
1/2 c Yogurt
1/4 t Salt
1/4 t Pepper; White
1 t Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.

1/2 lb Knockwurst; Cooked / Cooled
2 ea Pickles; Small
1 ea Onion; Medium
3 T Vinegar
1 T Mustard; Prepared *
2 T Vegetable Oil
1/2 t Salt
1/4 t Pepper
1/4 t Paprika
1/4 t Sugar
1 T Capers
1 T Parsley; Chopped

* Mustard must be the strong Dijon or Gulden Type.

Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving, garnish
with chopped parsley.

3 ea Potatoes; Med, Boiled In Skins
3 ea Bacon; Slices
1/4 c Onion; Chopped
1 T Unbleached Flour
2 t Sugar
3/4 t Salt
1/4 t Celery Seeds
1/4 t Pepper
3/8 c ;Water
2 1/2 T Vinegar

Peel potatoes and slice paper thin. Sauté bacon slowly in a fry pan, then
drain on paper towels. Sauté onion in bacon fat until golden brown.
Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low
heat, stirring until smooth and bubbly. Remove from heat. Stir in water
and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.
Carefully stir in the potatoes and crumbled bacon bits. Remove from heat,
cover and let stand until ready to serve.

6 ea Potatoes; Large *
1 x ;Boiling Water
1/2 t Salt
1 ea Onion; Medium, Minced
3 T Vinegar
1/2 t Mustard; Prepared
1 t Sugar
2 t Dill seed

* Potatoes should be peeled and quartered.

In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and
minced onion; toss gently. In small saucepan bring the 3/4 cup potato
water to a boil; pour over potatoes and onion. Keep at room temperature
for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dill seed. Potato
salad will be creamy. Serve at room temperature.

4 c Potatoes; *
2 c Chicken Broth; **
1/2 t Salt
1/4 c Vegetable Oil
1/3 c Onion; Chopped
1/2 t Sugar
2 T Lemon Juice
1 x Pepper; As Desired

* Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or commercial.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve
remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.

6 ea Potatoes; Medium
4 ea Bacon; Slices
1 T Onion; Chopped
1 ea Celery; Stalk, Chopped
1 t Salt
2 T Butter
2 T Unbleached Flour
1/2 t Mustard; Dry
1 T Sugar
1 c Beer; Any Brand
1/2 t Tabasco Sauce
2 T Parsley; Chopped Fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar. Slowly stir in beer and Tabasco
sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle
with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss
gently and serve.

2 ea Cucumbers; Medium
1 1/2 T Sugar
1 1/2 T Cider Vinegar
1/2 t Salt
1/8 t Pepper
1/2 c Sour Cream
1 T Parsley; Fresh, Minced

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and
pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with
sour cream. Top with minced parsley.

2 c Cabbage; Raw, Shredded
1 ea Apple; Med., Diced, Unpeeled
1 T Lemon Juice
1/2 c Raisins
1/4 c Pineapple Juice
1 1/2 t Lemon Juice
1/4 t Salt
1 T Sugar
1/2 c Sour Cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.