Needlecraft Club Recipes

 These recipes were published and sold for the benefit of the Needlecraft Club of the Sayville Congregational Church. George S. Johnson, father of Doris Johnson Walker, was on the Board of Deacons of the church and the booklet featured the recipes of his wife. Recipes featured on the website are selected from the printed book.

PUFF CANAPE

1/2 cup water | 1/2 cup sifted flour |  1/4 cup butter |  2 eggs |  1 tsp salt | 1 tsp sugar | 1 tsp vanilla

  1. Combine water, butter, salt and sugar in saucepan and heat. 
  2. When boiling add flour all at once, stirring vigorously and cook until mixtuer forms a smooth ball which leaves the sides of the pan clean. 
  3. Turn into mixing bowl and beat in each egg, one at a time. 
  4. Add vanilla and beat until thick and shiny and breaks off when the spoon is raised. 
  5. Drop small amount (around 1/2 tsp at a time) on greased baking sheet and put in hot oven (400) for 10 minutes. 
  6. Reduce the heat to moderate (350) and bake another 20 minutes. 
  7. Cool and cut a slit in each and fill with roquefort cheese spread or any other soft filling. 

Can also be used for sweet dessert filling.

LENTIL SOUP 1940s

1 large ham bone | 2 cups washed lentils | 2 large potatoes diced | 4 sliced bacon, cooked and chopped | medium onion | 

  1. Place ham bone and 2 cups washed lentils in a pot, cover about 1/2 full of water.
  2.  When lentils are almost done, dice two large potatoes and cook until done. 
  3. Then dice bacon, fry up and cut up a medium onion and fry in the bacon grease. 
  4. Pour in with the lentils and serve.

VEGETABLE BEEF SOUP

3-4 lbs chuck steak cut into small pieces | pepper | salt  | 8 oz canned tomatoes | 2 medium carrots, diced 2 stalks | celery, finely sliced | 2 medium onions, chopped | parsley | 1/3 cup rice

  1. Cover the beef cuts with cold water
  2. add in the salt, pepper, diced carrot, celery, onion, parsley, tomatoes and rice and cook slowly for 2 hours, adding water as or if needed

BEEF SOUP

3/4 lb round steak cut to small bits  | 2 tbsp rice  | 1 tbsp sugar  | one carrot, chopped | 1/2 can stewed tomatoes | salt and pepper

Cover in cold water and let cook for three or four hours. 

OXTAIL SOUP

Oxtails (one per person) | 3-4 carrots, sliced | 1 onion chopped | 2 celery ribs, cut up | 1/4 tsp pepper | 3 tbsp barley | 1 small can tomato puree or 4 oz

  1. Wash oxtails and place in large pot and cover with water
  2. Bring to a boil and add the salt
  3. Let boil for 2 hours then add in the vegetables and puree and let boil another hour

CREAMED MUSHROOM SOUP

1 cup canned mushrooms or 2 cups fresh mushrooms cut up | 1 tbsp flour | 3 tbsp butter | 1 tbsp minced onion | 3 cups milk and mushroom stock  | 1/2 cup cream | salt and pepper

  1. If canned mushrooms are used drain and save the stock. 
  2. If fresh mushrooms are used, wash and slice them. 
  3. Cook butter, add mushrooms and minced onions and cook three minutes. 
  4. Stir in flour, add milk, mushrom stock and cream slowly and stir until thickened. 
  5. Season to taste with salt and pepper.

POTATO SOUP

5 boiled potatoes | 2 onions, finely chopped | three tbsp butter |  two tbsp flour |  one quart milk

  1. Make a roux from the butter and flour and onion
  2. Cook for 2-3 minutes on medium-low heat
  3. Stir in the milk and cook until thickened
  4. Send the potatoes through a strainer
  5. Add in the mashed potatoes and heat 

CELERY SOUP

Two and one-half cups celery (cut in small pieces) | two cups boiling water |  one and three-quarters cups milk |  one sliced onion |  three tablespoons flour |  three tablespoons butter | salt and pepper

Cook celery in boiling water until soft; drain and run through a sieve. 

Heat the milk with onion in a double boiler. 

Remove onion and add the milk to celery

Make a roux with the butter and flour and pour the cooked celery and milk and heat up to thicken

MUSHROOM SOUP FROM FRESH

1/2 lb mushrooms | 4 cups stock | 1 onion | 1/4 cup butter | 1/4 cup cream | 1/4 cup flour | 1/4 cup milk

salt  | lemon juice

  1. Cook the mushrooms, add the stock with the onion, cook 20 minutes, rub through sieve. 
  2. Re-heat. 
  3. Bind with butter and flour cooked together. 
  4. Add milk, cream and 1 teaspoon lemon juice.

OATMEAL BREAD

2 cups rolled oats | 1 tbsp lard | 2 cups hot water | 1 teaspoon salt  | 1 cup cold water | 1/2 yeast cake | 1/2 cup molasses | enough flour to knead

  1. Pour the hot water over the rolled oats, then add the cold water, lard, molasses, salt and yeast. 
  2. Add flour and knead the same as white bread.
  3.  Bake in moderate oven.

HONEY BRAN BREAD

1 egg | 1/4 cup brown sugar | 1/2 cup honey | 1 tbsp melted shortening | 1 cup bran | 2 1/2 cups flour | 3/4 teaspoon baking soda | 2 teaspoons baking powder | 1 teaspoon salt | 1 1/2 cups milk | 1 cup chopped figs

  1. Beat egg until light, add sugar, honey and melted shortening. 
  2. Mix thoroughly and add bran. 
  3. Sift together the flour, baking soda, baking powder and salt. 
  4. Add figs and combine with the first mixture alternately with milk. 
  5. Turn into greast loaf pan and bake for 1 1/4 hours in moderate oven-- 350 degrees F.

ORANGE BREAD

Boil rind of 2 oranges in salt water for 15 minutes. Pour off the water, let cool chop. Add 1 cup sugar, 1/2 cup water, and boil down. When cool, add 1 egg, 1/2 cup milk, 3 cups flour, 4 teaspoons baking powder, salt. Bake in moderate oven.

GRAPE NUT BREAD

1 cup grapenuts

3 cups flour

3/4 cup sugar

4 teaspoons baking powder

2 cups scalded milk

1 teaspoon salt

1 egg

Pour milk over the grapenuts, let stand until cool, add beaten egg, sugar, and flour which has been mixed with baking powder and salt. Pour in greased bread pan. Let stand 20 minutes then bake in moderate oven for  1 1/2 hours. Makes one large loaf.

SALMON LOAF

2 cups flaked salmon (cooked)

1 cup soft bread crumbs

2 beaten eggs

1 cup sour cream

1 tablespoonful chopped parsley

1 teaspoonful salt

1 tablespoonful lemon juice

dash pepper

Combine all and pour into a greased loaf pan. Bake about 40 minutes. 

ENGLISH MONKEY

Soak 1 cup bread crumbs in 1 cup milk for 15 minutes; add 1 beaten egg, 1/2 teaspoon salt and a few grains of cayenne pepper. Melt 2 tablespoons butter and add 1/2 cup cheese cut fine. When hot add the bread mixture and cook 4 minutes. Serve on toasted bread or crackers.

MEAT BALLS

Mix together 1 pound ground beef, 1 cup each of milk and rolled oats, 1 teaspoon each of salt and onion juice, 1/8 teaspoon pepper. Form into rolls 3 inches long and 1 inch in diameter. Brown in a little fat.Add two cups tomato puree, cover and cook slowly for about an hour.


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