A Culinary Genealogy

1 part table salt 3 parts baking soda -- Aunt Lollie

1 quart of cooled boiled water 10 cents worth of Epsom Salts 1 head of garlic (chopped fine) juice of 2 or 3 lemons Let stand 24 hours. Take a wine glassful every morning before breakfast. -- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

1 box currants 1 box seeded raisins 1 box seedless raisins 1 pkg. citron (candied) (Dromedary-4 oz.) 1 pkg. lemon peel (" ") 1 pkg. orange peel (" ") 1/2 cup wine 6 cups of apples cut in small pieces (6 oz.) 8 apples--tart--grannies 3 tablespoons molasses 1 cup brown sugar 1/2 glass currant jelly (can be omitted) 1 tsp. of mace (scant), allspice, cloves, nutmeg, cinnamon, salt 1 cup or more of cider to moisten Butter can be used if desired; a little on top of each pie after being filled. -- Laura Katherine Siddons Nieser , "Aunt Lollie ," 1891-1963 "No meat, My Own"

3 egg whites dash salt 3/4 cup sugar 3/4 cup fine chocolate wafer crumbs 1/2 cups chopped walnuts 1/2 tsp. vanilla sweetened whipped cream Beat egg whites and salt until soft peaks form; gradually add sugar, beating until soft peaks form. Fold in crumbs, nuts, and vanilla; spread evenly in lightly buttered 9-inch pie plate. Bake in slow oven (325 F) about 35 minutes. Cool thoroughly. Spread top with sweetened whipped cream; chill well, 3 to 4 hours. Trim with curls of shaved unsweetened chocolate. Meredith would ask her Mom, Grandma Sproul, to make this recipe for her. It turns out that this was originally Aunt Lollie's recipe.

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

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 1/2 cups dried limas 5 cups cold water 4 slices bacon, cut in 1" pieces 1/3 cup minced celery 1/2 cup minced onion 1/4 cup diced green pepper 1 minced clove garlic 2 tbsp. flour 1 1/2 cups canned tomatoes 2 tsp. salt 1/8 tsp. pepper 2 tbsp. granulated sugar Soak limas overnight in 3 cups of cold water. In the morning, add the remaining 2 cups of water; cover; bring to a boil and cook until tender. Drain; place in a 1 1/2 quart casserole. Cook bacon until it begins to brown; then add celery, onion, green pepper and garlic; continue to cook until vegetables are tender and bacon is crisp. Stir in flour, add next 4 ingredients then cook, stirring, until sauce thickens. Pour sauce over limas; cover and bake in a slow oven of 300 degrees for 1 hour. Serves 4. -- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

Mince 1 cup of cold cooked beets. Add 3 tbsp. of grated horseradish, 2 tsp. powdered sugar, 1/2 tsp. of salt, and 2 tbsp. of lemon juice. Mix well. Tasty for cold meat. -- Laura Katherine Siddons Nieser, "Aunt Lollie" 1891-1963