Vintage Recipes

I think these are all fairly simple, everyday recipes but good!!

Breadcrumb Cake

3 eggs                                                                         2 cups crumbs, from very dry, oven toasted bread
1 cup sugar                                                                1/4 tsp cinnamon
1/4 tsp almond extract                                             1/4 tsp salt
1 tsp vanilla
Beat eggs, add sugar and stir in other ingredients.  Spread mixture evenly into shallow greased pan.  
Bake in slow over (300F) about 30 minutes.  Cake has a texture and flavour similiar to macaroons.

Never Fail Fudge

1/2 lb sweet chocolate                                             1/4 cup butter
1/4 cup cream                                                           1/2 lb (32) marshmallows
1 3/4 cup confectioners' sugar                               1 tsp vanilla
1/8 tsp salt                                                                 1 cup chopped nuts
Place chocolate, butter, cream, and marshmallows in top of double boiler and cook over boiling water until melted.  
Stir until well blended, then add confectioners' sugar, vanilla, and salt and stir until smooth.  Add nuts and pour into buttered pan.  
Cut when cool.  Allow to cool thoroughly before cutting.  The fudge will be somewhat soft when first cut but becomes firm overnight.

Spareribs and Beans

1 No. 2 can (2 1/2 cups) kidney or lima beans   2 large onions chopped
3 lbs spareribs                                                          salt and pepper
1 cup apple juice
Place a layer of beans in a greased baking dish.  Season with some of the onion.  Repeat layers.  Cut spareribs into serving pieces.  Place on beans.  Season with salt and pepper.  Pour apple juice over all.  Cook, uncovered, in moderate oven (350F) until spareribs are done, about 1 hour.  Serves 4.

Chicken Pie

1 1/2 cups cooked (or 2 6 oz cans)                      1 can (3 or 4 oz) broiled mushrooms, sliced
chicken (cut in pieces)                                            2 tbsp chopped pimento
2 tbsp sliced, stuffed green olives                        2 chicken bouillon cubes
1 cup hot water                                                         6 tbsp flour
1/2 tsp salt                                                                 Dash of pepper
2 cups biscuit mix
Drain mushrooms, reserving liquid.  Combine mushrooms, chicken, olives and pimento.  Place in shallow baking dish (8 x 8 x 1 3/4 in).
Dissolve bouillon cubes in hot water.  Add enough cold water to mushroom liquid to make 1 cup.  Make a paste of the flour and a little of this cold liquid.  Blend in remaining cold liquid and bouillon.  Cook until thick and smooth, stirring constantly.  Add seasonings.  Pour over mixture in casserole.  Prepare biscuit dough.  Roll to fit casserole and place on top.  Bake in very hot oven (450F) 15 minutes.  Serves 5 or 6.