A Culinary Genealogy

1 cup crushed vanilla wafers 1 cup chopped pecans 2 tbsp. cocoa 1 cup confectioners sugar 2 tbsp. Karo syrup (dark) 2 jiggers bourbon (if too moist, add more wafers) Put in refrigerator to cool Roll into balls in confectioners sugar -- Florence Jessie Meredith Sproul , "Grandma Sproul ," 1914-2004

4 tbsp. cornstarch 1 1/2 cups boiling water 3 egg yolks 3/4 cup sugar 1 tbsp. of lemon juice grated lemon rind (as preferred) 3 egg whites Boil water, sugar, and rind for a few minutes. Mix cornstarch with a little cold water, add to boiling mixture, and boil for a few minutes, add beaten yolks diluted with a little cold water and cook until egg is set. Remove from fire add lemon juice and butter. Pour in crust baked over inverted plate. Cover with meringue and bake. Meringue: Beat white of eggs quickly until stiff and dry. Add gradually 4 tablespoonsful of sugar and beat vigorously. Flavor with lemon juice and vanilla, cut and fold in 3 tablespoonsful powdered sugar, bake in slow oven about 12 minutes. This is a W. R. Grace family recipe that was acquired by Aunt Ida V. Sullivan Siddons , 1893-1985 while she was working as a secretary for the Grace Family in Old Westbury , Long Island, N.Y. We have found this recipe in the files of both Aunt Lollie (Laura Katherine Siddons ...

Yolk of 6 eggs 1 cup of sugar 1 tbsp. of lemon juice 1/2 tbsp. of lemon rind 1/4 tsp. of salt 1 cup of flour whites of 6 eggs Method: Beat eggs until thick and lemon colored. Add sugar gradually beating constantly. Add part of the lemon rind and part of the beaten white. Carefully cut and fold in flour and remainder of white. Bake in a slow oven 45 to 55 minutes. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

2 eggs 1 cup sugar 1/2 cup milk 1 cup pastry flour 1/2 tsp. salt 1 tsp. vanilla 1 tbsp. butter 1 tsp. baking powder Beat eggs until very light. Add salt, sugar, vanilla while beating. Heat milk to boiling point and add shortening. Beat into egg mixture. Add sifted flour and baking powder to milk mixture, beating quickly but thoroughly. Pour into greased floured pan. Bake immediately in moderate oven 350 F 24-30 minutes or until cake shrinks from sides of pan. Serve with fresh crushed berries and whipped cream. Makes an 8 by 8 cake. -- Florence Jessie Meredith Sproul , "Grandma Sproul ," 1914-2004

1 pk. citron, candied 1 pk. lemon, candied 1 pk. orange, candied 1 cup currants 1 cup raisins, seeded 4 green apples 1 tbsp. of molasses 3 tbsp. brown sugar 1 tbsp. cinnamon 1 tbsp. mixed--nutmeg, allspice, cloves 1/4 tbsp. (3/4 tsp.) salt 1/2 cup of wine 1/2 cup cider (to moisten) * 8 oz. cup of each of candied items could be used. -- Louisa Carrie Simon Siddons , "Grandma Siddons ," 1857-1924

3 1/2 cups sifted Swan's Down Cake Flour 2 tsp. baking powder (Calumet) 1 tsp. salt 2 eggs, unbeaten soft shortening as needed 1 cup milk 2 cups sugar 1 tsp. vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Break eggs in cup and add enough shortening to fill cup. Put all ingredients into mixing bowl and beat vigorously 2 minutes. Bake in three greased 9-inch layer pans in moderate oven (375F) 25 minutes. -- Laura Katherine Siddons Nieser , "Aunt Lollie ," 1891-1963

3 eggs 4 tbsp. water 1 tsp. baking powder 1/4 cup melted butter 1 cup sugar 1 cup flour 1 tsp. vanilla Beat 3 eggs in a bowl until thick. Add sugar and beat. Add water. Add flour sifted with baking powder. Beat. Add vanilla. Add melted butter. Bake 20-30 minutes at 350 degrees. Makes 2 thin layers, 12 cupcakes, or one 9" pan cake. Good with fruit and cream. -- Dorothy Anna Olsen Sproul , "Aunt Dot," 1914- Aunt Dot has been making this cake since she was a teenager and she still loves it.

2 cups flour 1/4 cup sugar 4 tsp. baking powder 1/4 cup shortening 1/2 tsp. salt 1 egg 1 cup milk bag of apples Preheat oven to 400 degrees. Measure and melt shortening and let it cool. Sift all dry ingredients into a bowl. Break the egg into a small bowl and beat until very light. Add milk to beaten egg; stir egg and milk into the dry ingredients. Before completely blended add melted shortening and stir just enough to mix ingredients. Pour into the bottom of 2 greased round baking pans. Place pealed and sliced apples on top (place them close together making a pattern and covering the whole surface) bake until done, about 40 minutes. This recipe is also very good with peaches or plums. -- Florence Jessie Meredith Sproul, 1914-2004 This was one of Grandma Sproul's favorites, and could often be found in her kitchen. She liked to make it with apples but seemed to prefer plums--the big, dark, oval plums called Italian Prunes.

1 cup molasses 1/2 cup sugar 1 egg 1/2 tsp. salt butter the size of an egg 1 tsp. (baking) soda 2 cups flour 1 cup boiling water Cream butter and sugar. Add molasses and egg. Stir well. Mix in salt, (baking) soda and flour. Add boiling water last. Pour into a greased square baking pan and bake at 350 degrees until done. -- Laura Katherine Siddons Nieser , "Aunt Lollie ," 1891-1963

1 egg separated 1 cup of milk 1 cup of sugar 2 squares baker's chocolate lump of butter 1 tsp. vanilla Put the yolk of one egg in a cup. Beat well. Fill up the cup with milk. Put egg/milk mixture in a pan with sugar. Let it boil for 7 minutes. Do not stir. Add 2 squares of chocolate shaved fine and the lump of butter. Let it boil until the chocolate is well melted. After removing from stove or fire, put 1 tsp. vanilla and beat it! -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

1 cup sugar 2 tbsp. butter 2 heaping tbsp. flour grated rind and juice of 2 lemons 2 eggs separated 1 cup milk 1 pie crust in a pie pan Cream butter and sugar. Add grated rind and juice of 2 lemons. Mix well. Add the well beaten yolks of 2 eggs. Add the milk and lastly the well beaten white of 2 eggs. Bake in the prepared pie crust. Bake at 350 degrees for 30 minutes or until done. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959