From the Metropolitan Cookbook

 The copyright says 1953 from Metropolitan life insurance. My father in law sold met life for years. After he retired from the US Marines, Pop Walker began selling life insurance and made a very good living from it. He started a policy for each of his boys and even one for me, years later, after I married George! Pops is very missed now. He's been with Jesus for a few years and we miss him very much.

PLAIN MUFFINS

  • 2 c sifted, all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1/4 c soft shortening
  • 1 egg
  • 1 c milk

  1. preheat oven to 400 
  2. Sift the dry ingredients together
  3. cut in shortening
  4. beat milk and egg together
  5. add to flour mixture, stirring just enough to mix-do not beat
  6. lumps dissappear in baking
  7. fill greased muffin tins 2/3 full
  8. bake around 25 minutes

variations:

for corn muffins: substitute 3/4 c cornmeal for 1 c white flour

for whole wheat or graham muffins: sub 3/4 c unsifted  whole wheat or graham flour for 1 c white flour and increse salt to 3/4 tsp.

Blueberry muffins: Stir 1/2 to 1 c fresh blueberries gently into plain muffin batter just before filling tins

BRAN MUFFINS

  • 1 c sifted flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 c flaked bran or bran flakes
  • 2/3 c milk 
  • 1 egg
  • 2 tbsp melted shortening

  1. Sift all dry ingredients except the bran
  2. Add in the bran and toss
  3. Combine the egg, milk and shortening
  4. Add the dry to the wet and mix quickly

DO NOT BEAT!

Fill well greased muffin tins 2/3 full and bake at 400 for 20-30 minutes

POPOVERS

(makes 12)

  • 1 1/4 c sifted apf
  • 1/4 tsp salt
  • 1 c milk
  • 2 eggs

  1. Sift flour and salt into bowl
  2. Combine milk and well beaten eggs and stir gradually into the dry to make a smooth batter.
  3. Beat thoroughly with rotary egg beater or swiftly whisk
  4. Fill piping hot, well greased popover pans or deep muffin tins 2/3 full
  5. bake about 50 minutes
  6. serve immediately

OLD FASHIONED BAKING POWDER BISCUITS
(makes 12)
  • 2 c sifted apf
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 c shortening
  • about 2/3-3/4 c milk
  1. Sift together the dry.
  2. Blend in shortening with a pastry cutter or finger tips-the mixture shouls resemble coarse cornmeal.
  3. Add enough milk to make a soft dough that can be handled, stiring with a fork.
  4. Turn out on to a slightly floured board
  5. Knead lightly for about 30 seconds abd pat or roll out to 1/2" thickness.
  6. Cut with 2" floured biscuit cutter or glass.
  7. Bake on an ungreased sheet for 12-15 minutes.
SPLIT PEA SOUP- around 4 servings
  • 1 c dried green or yellow split peas
  • 1 small onion
  • 1 ham bone or hock
  • 4 c water
  • salt and pepper
  1. Soak the peas overnight in 2 cups cold water (quick cooking need no soak)
  2. Add onions and salt (if ham is used, omit the salt)
  3. Cook until peas are soft
  4. Remove the bone
  5. Put peas through a sieve or food mill or process to puree and place back in the liquid they were cooked in
  6. Add stock, water or milk as desired
PLAIN POT ROAST
(8-12 servings)
  • 4-6 lbs beef rump, chuck or round
  • 1/4 c flour
  • salt and pepper
  • 1 sm onion pierced with some whole cloves
  • 1 bay leaf
  • 2 small carrots
  • 3-4 tbsp beet or salt pork fat 
  • 1/4 c stock or water
  1. Tie the meat firmly if needed, to prevent it falling apart.
  2. Melt the fat in a deep heavy pan with a tight fitting cover
  3. Flour the meat and brown well on all sides (use a moderate flame to avoid smoke)
  4. Season with salt and pepper 
  5. Add the onion, seasonings, carrots and stock
  6. Cover and simmer gently until tender on top of the stove or in a 300 degree oven (also called a slow oven) for around 3-4 hours
  7. You may turn the meat every hour as desired
FLANK OR ROUND STEAK, STUFFED AND ROLLED
(4-5 servings)
  • 1 lb flank or round steak cut to 1/2" thick
  • 2 tbsp fat
  • 1 c bread stuffing (see recipe below)
  • 1 sliced onion
  • 1/4 c carrots, cubed
  • 1 c boiling stock or water
  1. Spread the stuffing over the meat
  2. Roll and tie securely at both ends and in the middle
  3. Brown in the fat in a heavy pot or frypan with a tight fitting lid
  4. add water or stock and vegetables
  5. Cover and simmer gently on top of the stove or in a slow oven (300 degrees) for around 2 hours or until tender
BREAD STUFFING
  • 2 c soft bread crumbs or cubes
  • 4 tbsp melted butter or margarine
  • 2 tsp minced onion
  • add poultry seasoning or other favorite herbs
  • 2 tsp salt and pepper
  • water or stock to moisten
Brown the onion in the fat, add the bread, seasoning and stock as needed.

SAUSAGE STUFFING
  • 1 lb fresh sausage meat
  • 2 tbsp finely chopped onion or minced dried onion
  • 1/3 c finely chopped celery leaves
  • 1/2 c chopped fresh parsely
  • poultry seasoning to taste
  • 1 1/2 loaves day old bread (as needed)
  1. Brown the sausage in a heavy frying pan, stirring as needed to break into small bits
  2. During the browning add the onion, parsley and celery leaves and poultry seasoning.
  3. Mix very well stirring over the heat
  4. Add the bread which has been lightly moistened but not wet (enough bread should be used to absorb the fat)
  5. The mixture should remain crumbly
  6. Cool before using it to stuff a bird.
  7. Cook in a greased bowl in a 350 degree oven until warm in the middle
VARIOUS TYPES OF WHITE SAUCE
Thin
  • 1 c milk, 1 tbsp flour
  • 1 tbsp butter
  • 1/4 tsp salt
Medium
  • 1 c milk 
  • 2 tbsp flour
  • 2 tbsp butter
  • 1/4 tsp salt
Thick
  • 1 c milk
  • 4 tbsp flour
  • 4 tbsp butter
  • 1/4 tsp sat
  1. Melt the butter and add the flour, stirring until it becomes foamy over a medium heat, but not browned
  2. add milk slowly, whisking to keep smooth
  3. Cook until thickened
PUFFY OMELET
makes around 4 servings
  • 6 eggs, separated
  • 3 tbsp milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fat
  1. Separate yolks and whites
  2. Beat yolks with egg and milk and spices
  3. Beat whites to stiff peaks and fold in to the yolks
  4. Melt fat in a heavy frying pan
  5. Add the eggs and cook on a low temperature until slightly browned underneath (hint: cook covered) this takes around 5 minutes
  6. Put the pan in a 350 oven if not already cooked on top for around 10 minutes or until firm.
  7. Fold in half or stuff first and then fold in half
  8. Serve with a mushroom sauce 
MUSHROOM SAUCE
  • 1 c medium thickness white sauce
  • 1 c brown gravy 
  • 1/4 tsp Worcestershire sauce
  • 1 dozen medium-sized mushrooms or 1/2 canned mushrooms, chopped
Mix the items together and cook for a few minutes until thickened and warm

CHEESE FONDUE
(serves 4)
  • 1 c soft bread crumbs
  • 1 c milk
  • 1 c american or cheddar cheese, cut in fine pieces
  • 1 tbsp butter or margarine
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 egg YOLKS, beaten well
  • 2 egg whites, stifly beaten
  1. Scald the milk.
  2. Add the crumbs, cheese, fat, salt and pepper
  3. Add in the beaten egg yolks and whisk completely
  4. Fold in the whites
  5. Bake in a greased baking dish at 350 for 35-40 minutes
WELSH RAREBIT (no beer recipe)
(about 4 servings)
  • 1 tbsp butter
  • 1/2 lb american or cheddar cheese cut into small pieces
  • 1/2 c milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • sprinkling of pepper
  1. Melt the butter in a double boiler
  2. Add the cheese, milk and seasoning and cook until cheese is melted and mixture is blended
  3. Pour over hot toast
SAVORY LENTILS (6 servings)
  • 2 c dried lentils
  • 1 tomato, canned or fresh, or 1/4 c tomato catsup
  • a few celery leaves
  • 1 chopped onion
  • 2 tbsp vinegar or lemon juice
  • salt and pepper
  • 3 tbsp butter or bacon fat
  • 1 tbsp chopped parsley
  1. Wash and pick through the lentils and soak overnight in cold water to cover
  2. Add other ingredients and simmer gently in a pot until tender but not mushy, about 2 hours
You can add smoked meat of any kind to the lentils 1/2 hour before its done

CORN PUDDING
(around 6 servings)
  • 2 c canned or fresh corn (if canned, drain)
  • 2 eggs
  • 2 tbsp melted butter
  • 1 pint scalded milk
  • 1 medium sized, finely chopped green bell pepper
  • 1 tsp salt
  • 1/8 tsp pepper
  1. Beat the eggs 
  2. add the milk, fat, corn, bell pepper and seasonings
  3. pour into greased bacon dish
  4. set dish in pan of hot water and bake at 350 until firm, around 1 hour
SPICE CAKE
makes 2 8" layers
  • 1/2 c shortening
  • 1/2 c sugar
  • 1/2 c molasses
  • 1 tsp vanilla extract
  • 2 eggs, separated
  • 2 c sifted apf
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 3/4 c sour milk or buttermilk
  1. Cream shortening and sugar together
  2. Add molasses gradually, beating well
  3. Add vanilla extract
  4. Add egg yolk, beating until light
  5. Sift together the flour, baking powder, soda, salt and spices
  6. Add alternately with milk to creamed mixture, beating smooth after each addition
  7. Beat the egg whites to stiff peaks
  8. Fold in the stifly beaten egg whites into the mixture
  9. Bake around 30 minutes in greased, floured and paper-lined pans at 375 degrees
SPONGE CAKE
  • 2 small loaves
  • 6 eggs
  • 1 c sugar
  • 1 c sifted CAKE flour
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  1. Separate the eggs, yolks from whites
  2. Add salt to the egg whites and beat until stiff and shiny
  3. Beat the yolks until thick and light in color 
  4. Add sugar gradually and continue beating
  5. Add lemon juice and beat more
  6. Carefully fold in flour and egg white to the yolk mixture, alternating
  7. DO NOT BEAT
  8. Line bottom only of an ungreased cake pan with greased wax paper or brown paper
  9. spoon the batter in and bake about 1 hour
  10. Cool upside down on cake rack away from drafts before removing from the pan
SEVEN MINUTE FROSTING enough for a 2 layer cake
  • 2 egg whites
  • 1 1/2 c sugar
  • 5 tbsp cold water
  • 1 1/2 tsp light corn syrup
  • 1 tsp vanilla
  1. Put the unbeaten egg whites, sugar, water and corn syrup in upper part of double boiler.
  2. Place over rapidly boiling water, beating constantly with a rotary beater or whisk and cook for 7-10 minutes or until it will stand in peaks
  3. Remove from fire and add vanilla, and beat until thick enough to spread.
CREAM FILLING
  • 1/4 c sugar
  • 3 tbsp flour
  • 1 c milk
  • 2 tbsp butter
  • 1/8 tsp salt
  • 1 egg or 2 yolks
  • 1/2 tsp vanilla
  1. Combine the dry ingredients
  2. Add egg and milk, mixing well
  3. Add butter
  4. Cook in double boiler until thickened, stirring constantly
  5. Cool and add vanilla
Variations can include:
-adding 2 squars bitter choclolate or 4 tbsp cocoa and increase the sugar to 1/2 c
-substitute 1/2 c brown sugar for granulated
-add 1 c fresh or canned shredded coconut

LEMON FILLING
  • 2/3 c sugar
  • 4 1/2 tbsp cornstarch and 2 tbsp flour
  • 1 tbsp butter
  • 3/4 c boiling water
  • 1/4 c lemon juice
  • 1 1/2 tsp of lemon rind
  • 1 egg or 2 egg yolks
  • 1/2 tsp salt
  1. Mix the dry ingredients
  2. Add boiling water gradually
  3. Add butter
  4. Cook mixture in double boiler until thick and clear
  5. Add rind and juice of lemon
  6. Beat in eggs
  7. Cook 2-3 minutes longer
  8. Cool
LEMON MERINGUE PIE
  • 2 tbsp cornstarch
  • 2 1/2 tbsp flour
  • 1 c sugar
  • 1 c boiling water
  • 2 tbsp butter
  • 1/4 tsp tsp salt
  • 3 egg yolks
  • 1/3 c lemon juice, grated rind of 1 lemon
  • For meringue
  • 3 egg whites
  • 6 tbsp sugar
  • 1/8 tsp cream of tartar
  1. Mix cornstarch, sugar, flour and salt
  2. stir the boiling water into it gradually
  3. add the butter
  4. cook in top of double boilers until thick and clear, about 30 minutes
  5. remove from heat
  6. beat in lemon juice and rind
  7. Beat in egg yolks one at a time
  8. cook over hot water 2-3 minutes longer, stirring constantly
  9. cool
  10. fill baked pie shell
  11. cover with meringue made by beating egg whites with cream of tartar until stiff, adding sugar gradually while beating
  12. Place in a 300 degree oven until golden on top (about 1/2 hour)
  13. Cool away from drafts
APPLE PIE FILL (old style)
  • 4-5 sour apples
  • 1/4 c sugar (or more or less to taste)
  • 1 1/2 tbsp apf
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp butter
  1. pare, core and slice apples
  2. mix with sugar and flour and let stand for 15-20 minutes
  3. if apples aren't tart enough, sprinkle in some lemon juice
  4. fill your pie and sprinkle with spices and dot with butter
  5. cover with top crust and make several slashes for steam
  6. bake until crust is brown and apples are tender
OLD FASHIONED RICE PUDDING
(around 4 servings)
  • 2 tbsp uncooked rice
  • 2 c milk
  • 1/4 tsp salt
  • 1/4 c sugar
  • 1/2 tsp vanilla
  • 1/2 grated lemon rind
  1. wash rice
  2. mix with the other ingredients and pour into buttered baking dish
  3. bake 3 hours at 275 degrees, stirring several times during the first hour to prevent sticking
BREAD PUDDING
(around 4 servings)
  • 4 slices bread, lightly buttered and cubed (you may not need it all)
  • 2 c milk
  • 2 eggs or 4 yolks
  • 1/4 c sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  1. place bread in baking dish
  2. beat eggs, milk, sugar and salt together
  3. pour over the bread
  4. add vanilla and mix
  5. place in a dish of hot water and bake around 40 minutes at 350 until firm in the center
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