| CONTENTS
OF OTHER INTEREST
| RECIPES COMPILED BY KAY WEATHERBY ELLIS, '58
EDITOR'S NOTE: When my friend, Kay, compiled recipes from many local cookbooks, I couldn't resist asking
for a sampling from her book. Thanks, Kay. If you enjoy this sampling of what she has collected, e mail her
and ask for more, or better yet, post it in the Guestbook.
Foreword
I have wanted to edit and copy some old Big Lake cookbooks for a long time. It has been a fun task
for me. The recipe styles and ingredients have all changed very much over the years. The older
recipes included only ingredients because everyone knew how to cook. As the culture changed
, so did the recipes. The more modern ones list step by step cooking instructions because not
everyone knows how to cook like our grandmothers did. I found this interesting and wanted to
share them with you as I consider recipes an important part of our heritage. I have tried to keep
true to the recipe styles that were presented in the different books. I also included most of the
recipes as each person has added their own "touch" to each. If two recipes were exactly the
same, I gave credit to both cooks. Hopefully, there are no duplicates and no mistakes.
The books that I edited were not copyrighted but my nephew, Jay Keith Weatherby, tells me that
the material still belongs to whomever did the book. My mother and/or my family had recipes in
all of the books so I suppose they partly belong to me as well as to many others. I got permission
from surviving members of the clubs or groups when available. Ann Schneemann gave her permission for Home Cooking Secrets of Big Lake which was presented by the
hospital auxiliary. The Sweets and Meats cookbook was presented by the Willing Workers class of the Methodist
Episcopal Sunday School. Helen Japson Queen Wise had a recipe in it and she gave me her permission to use the book
which was probably published in the 1930's. As far as I know, she is the only person living who had recipes there. The
Tuesday Review Club Cookbook was presented in 1950. The club no longer exists but my mother and my stepmother,
Janette Singleton Weatherby, were members. Janette gave me her permission to use the recipes in their cookbook.
The Cub Scouts of Big Lake, Texas cookbook has recipes by family members. Most of the businesses that contributed to
publishing it no longer exist. Most of the people who contributed recipes are deceased. I am trying to obtain signatures
(of people who contributed recipes or are members of the families of contributors) giving permission to use these
recipes. Thanks to my family and friends for encouraging me to do this book. Kay W. Ellis
BEAN DIP
2 cans mashed beans (refried)
½ small can tomato paste
½ lb. sharp cheese
1 teaspoon oregano
3 or 4 canned green peppers
Grate cheese and chop peppers very fine. Blend and heat ingredients in double
boiler or chafing dish. Serve with corn chips or fried tortillas.
Horace B. Rees, Jr. Home Cooking....
BACON BREAKFAST WHEEL
½ teaspoon salt
½ cup milk (approximately)
1 ½ cups flour
½ cup chopped crisp bacon
2 teaspoons baking powder
4 tablespoons butter or margarine
3 tablespoons shortening
Mix and sift flour, baking powder and salt. Cut in shortening. Add milk to make
soft dough. Roll out thin in oblong on lightly floured board. Cream butter or
margarine. Add bacon and spread on dough. Roll like jelly roll. Cut in 1 inch
slices. Place in greased muffin pans. Bake in hot oven (425 degrees F.) 15
minutes. Serve immediately. Makes 10 to 12.
Mrs. C. C. Sanders Tuesday Review Club...
LEMON CAKE
Three cups cake flour, 2 cups sugar, 1 cup butter, 1 cup cold water, 1 rounded
teaspoon baking powder, pinch salt, 1 teaspoon vanilla, 6 egg whites. For
filling, grate rind of 3 lemons, add the lemon juice, 6 egg yolks, 1 ½ cups
sugar, ½ cup butter. Mix yolks and juice, add sugar and butter and kitchen
spoon of flour. Mix flour and sugar well together, cook until very thick, stirring
constantly. Bake in 2 square pans and put lemon filling between layers on top
and later on ice with butter icing.
Mrs. S. F. Hignett Sweets and Meats...
TO PRESERVE A HUSBAND
Be careful in your selection. Do not choose too young and take only such
varieties as have been reared in a good moral atmosphere. When once decided
upon and selected let that remain forever settled and give your entire thought
to preparation for domestic use.
Some insist on keeping them in a pickle, while others are constantly getting
them in hot water.
Even poor varieties may be made sweet, tender and good by garnishing them
with patience well sweetened with smiles and flavored with kisses to taste.
Then wrap well in a mantel of charity, keep warm with a steady fire of devotion
and serve with peaches and cream.
When thus prepared they will keep forever.
Mrs. Albert Schovajsa Tuesday Review Club...
SOAP (TO USE UP YOUR BACON GREASE)
1 cup grease
8 tablespoons cold water
2 ½ tablespoons lye
Mix cold water and lye until well dissolved. Then stir melted cold grease into
mixture and stir 10 minutes, then set aside 12 to 24 hours. Cut in pieces. If it
don’t turn loose set vessel or bowl in hot water a few minutes. Use granite
vessel for making.
Mrs. Ira Glasscock Sr. Tuesday Review Club....
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