Butterscotch Cookies

“too good for company”

given on air April 9, 1953 as an “Heirloom Recipe”

family legend has it that Beulah’s grandson Willy complained to his mother that older brother Bobby was “wasting the cookies on the company.” Beulah’s daughter Annie would make these for her grandson Luke during his first year of college and send them in the mail. Luke, missing his grandmother requested these for his 22nd birthday (2014).

Yield: 45 good sized ones

Cream 1/2 cup butter 91 stick) and add 1 cup brown sugar, continuing creaming. add:

1 egg
1 teaspoon vanilla

sift together and add:
2 cups all purpose flour
1/2 teaspoon soda
1/2 teaspoon cream of tartar.

mix and add:
1/2 cup broken meats

roll in Saran Wrap (one of Beulah’s sponsors); store in refrigerator. slice and bake at 400 degrees about 8 minutes.

note: Annie would wrap in wax paper (or plastic wrap) in the rough shape of a one pound butter carton, squish into the carton and refrigerate. one batch fits in perfectly. slice and bake as desired. may be frozen.

 

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Mrs Charles Lyon’s Cornbread

from Beualah Karney’s Recipes of the Month from the Sky Top Test House. Vol. 2 No. 6, 1953

makes 12 large sticks

combine 1 egg
1/4 cup milk
1 cup soured TOPIC (soured with 1 tablespoons vinegar) or 1 cup buttermilk

add 1 1/3 cup corn meal … stir mixture until smooth. add:
1/3 cup sifted flour
1/2 teaspoon bakinbg soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar

stir until well blended. pour into heated and oiled iron corn stick pans or oiled muffin tins or loaf pan. bake 15 minutes at 400 degrees.

in reality we use:
all buttermilk and maple syrup in place of sugar. TOPIC was a sponsor and recipe changes made to include sponsor products.

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Green Noodles and Riccardo’s Studio Restaurant

recipe from George Moran, Chef at Riccardo’s Studio via Beulah Karney’s Monthly Cook Book, Vol. 2, No. 2,

chop and drain 1 cup cooked spinach
combine with 3 eggs, 2 tablespoons oil, 1/2 teaspoon salt
add 2 cups flour or more, if needed to make a dough that will roll
roll 1/8″ thick using enough flour to keep dough from sticking. cut in 1/4″ strips, drop in salted boiling water. cook from 8 to 10 minutes. drain. place in individual (oiled) casseroles, top with grated Parmesan cheese, paprika and butter. heat in hot oven (500 degree F) or under broiler until brown.

read more about Ric Riccardo’s famous Studio Restaurant

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Enterprise Cooking School

Beulah was a very practical woman. Here in 1930 she touts the advantages of cooking with gas (evidently an advertiser with the Holden Enterprise) and by 1936 she was in Kansas City and being sponsored by the Kansas City Power and Light Company promoting the latest and greatest in cooking with electricity.

from the Homemakers Corner, September 18, 1930

This week our attention turns to the cooking school, announcement of which you will find elsewhere in the paper. I know that you remember the Enterprise Cooking School of last spring and will want to again go to “housekeeping institute.” Whether or not your are going to cook with gas or not I would strongly advise you to attend, for while Miss Moe will demonstrate how gas simplifies cooking, she will also bring to us modern methods of cookery that we appreciate knowing and profit so greatly by. I urge you to go in the interest of making your work lighter. The Corner has always stood for progressiveness in modern housekeeping. Our interest has always been in injecting more joy into our workadays. Just as The Corner has boosted every means of modernizing the kitchen so it now has a word to say for gas.

The cooking will be thoroughly covered in the corner next week, including printing the recipes as given by Miss Moe I am really looking forward to it with the kneest [sic] anticipation.
These next few recipes were gleamed at a famous Italian restaurant, for the Europeans, you know, can do more with vegetables than we Americans. Their food budgets are slimmer and vegetables cooked properly make them forget the more expensive meats.

French Fried Vegetables
You will be surprised to find how good vegetables can be until you cook them this way. What will you have, onions, cauliflower, egg plan, summer squash or cucumbers? All are good. For onion choose good size ones. Peel and cut cross wise slices 3/4 inch thick. Dust with salt, dip in slightly beaten egg mixed with 1/2 cup of cold water, then in fine dry crumbs and fry vegetable oil hot enough to brown a cube of bread in a minute and a half. Drain and serve. Prepare cauliflower the same way separating the head into good sized flowerettes. For egg plant wash but do not peel. Cut in crosswise slices, roll in flour, egg and crumbs and fry as for onions. squash and cucumbers are treated the same way.
link to
pdf version of the column

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Beets and More

from the Homemakers Corner – September 1, 1932

The wealth of splendid contributions contributed by Holden housewives so inspired another Missouri editor that she decided to incorporate this feature every week in her paper. After getting all details from the local editor a Kitchen Kabinet was installed and it has proven an invaluable addition to that splendid paper. From time to time it has used with credit the contributions of local cooks. And though you may not have known it the recipes you contributed may have appeared in at least three weekly papers that often use Corner recipes. This week the Corner is making the most of a really splendid department from the Kahoka Gazette.

You will recognize the timeliness of the Tiny Beet Marbles that will serve as attractive garnishes for winter salads, chili sauce, beet relish, succotash, stuffed green peppers and canned vegetable soup. With cooler weather here you can put up this food joyously wand with the realization that you are saving quite a few pennies while you use the surplus from your summer’s garden. Do save every one of these; for they are truly worth it.

Tiny Beet Marbles (Mrs. J. L. Gardner, Kahoka)
Select beets the size of large marbles. Clean and cut away the top, leaving 1 or 2 inches of the stems. Cover with cold water, and boil gently until very tender. Cool in the liquid and peel by slipping off the skins with the fingers. Make a pickling sirup [sic] as follows:
1 cupful of vinegar
1/2 cupful of water
1 1/2 cupfuls of sugar
1/4 teaspoon of salt

Bring these ingredients to a boil, then reduce the heat and drop the beets into the sirup and allow them to heat through; do not boil them. Pack the beets into hot sterilized jars and seal. Allow them to stand for 2 days before using.

Wouldn’t those be nice as garnishes for winter salads?

Chili Sauce (Mrs. J. L. Garnder, Kahoka)
30 large ripe tomatoes
3 green sweet peppers
3 red sweet peppers
6 onions
1/2 cupful of brown sugar
1/2 cupful of vinegar
1 teaspoonful of ground black pepper
2 teaspoonfuls of celery see, or 1 stalk of celery, chopped
1/2 teaspoonful of ground cloves
1 teaspoonful of cinnamon
1 tablespoon of salt

Scald the tomatoes and peel and cut them into thin slices. Next chop the onions and peppers. Cool thoroughly. Add sugar, vinegar and spices. Simmer, stirring frequently until thick. Can in clean, hot jars and keep in a cool place.

Beet Relish
1 quart boiled beets
1 head cabbage
1 cup horseradish
2 cups of brown sugar
1 tablespoon celery seed
1 tablespoon white mustard seed
2 cups vinegar

Put cabbage and beets through grinder. Stir in the other ingredients. Cover and let stand over night. Next day heat to boiling point slowly and seal immediately.

Make in a Minute Pecan Nut Loaf
2 cups graham flour
1/4 cup sugar
1 egg
2 tablespoons molasses
1 tablespoon butter
1/2 cup chopped dates
1/2 cup white All Purpose flour (The Corner recommends Upper Ten)
3/4 teaspoon baking soda
1 cup sour milk
1 cup chopped pecan meats
2 tablespoons caraway seeds

Method: Mix dry ingredients, mix and add wet ingredients in bowl, add dates and nuts (floured). Put in greased pan and bake in moderate oven 40 minutes at 350 degrees, reduce last 10 minutes to a slower oven (300 degrees).

Other recipes in this column:
Succotash
Stuffed Green Peppers
Canned Vegetable Soup
Apple Whip
Hash Browned Potatoes
pdf version of the column: September 1 1930

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Food Men Like – Liberty Magazine – June 1948

David Brown hired Beulah to be food editor of Liberty Magazine when he took over as Editor. Beulah often talked about David Brown who married Helen Gurley Brown of Cosmopolitan fame. A magazine I read religiously as a teen and twenty-something. Reading this article titled Food Men Like brought to mind those tantalizing quips on the front of Cosmopolitan every month and how Beulah always said that David Brown wrote those. He must have also written the sub-title for this article — “Bride or matron, this will teach you more about the desires of the human male than the Kinsey report. Recommended reading – and eating – for all.

Beulah was an independent business woman, but she also knew her audience. She manages to slip in the bit about “homemade bread made with loving hands that also pounded a typewriter all day” and to ensure that your man doesn’t have to eat “stale pie” make up a shell in one of “those little pies pans…just right for two servings.”

This feature includes instructions for roasting a bit of meat for your man, directions for a fresh fruit salad (presentation is key here) and fresh hot yeast muffins (so he can smell hot bread when he comes in from a hard day’s work. What a different perspective from her Holden Enterprise days and her column titled Food My Husband Does Not Like! Enjoy.

Orange Muffins
Crumble 1 package yeast (compressed or dry granulated) in 1/4 cup lukewarm water to soften. Scald 1/4 cup milk; cool. Beat 2 eggs in mixing bowl. Add 1/4 cup sugar, 1 tsp salt, 1/4 cup melted shortening, 1 tablespoon grated orange rind. Mix Well. Add cooled milk and 1 cup sifted flour. Beat smooth. Add softened yeast. Mix well. Add another 1 1/4 cup sifted flour. Beat 2 minutes. Fill greased muffin pans half full. Let rise in warm place until doubled (about 45 minutes). Bake in moderate oven (375 degrees) 18 to 20 minutes. Serve hot. Makes 1 dozen three-inch muffins.

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