The ART of COOKING in Forney was a moneymaking project of the 1962 Band Parents and other donors/contributors “back in the day,” as my “old-fashioned” wife likes to say, and was one of the many ways school organizations tried to secure enough funds to do projects/activities and take trips that were not completely underwritten by the District. The following ACKNOWLEDGEMENT was the only “printing” on the 1st page of the booklet: “We wish to acknowledge the fine spirit of co-operation by the organization members and the community at large including the merchants and business firms, without which this book could not have been possible.” .....The Organization At the time I was in school, I did not really appreciate just how much the town supported school activities and helped finance them, but I recall that when I came back as a teacher/coach/sponsor and at times also asked various “folks” for donations, I once had one business owner (I had known him all my life.) tell me the following when Coach Jones and I asked for financial help to print a basketball brochure: “You, know, Don, we get asked nearly every week and sometimes oftener to donate for this church or school or club or organization ‘cause,’ and we do the best we can to support everything we possibly can, because we love this town and its people and especially the ‘kids,’ but sometimes we just have to say ‘not now’ or ‘come back next week,’ because times sometimes ‘get hard.’” EPILOGUE: He shook my hand but did not donate that day, but two weeks later, he left a message for me to “come by after workout.” I did, and received another handshake and a generous donation of support! I won’t tell you this man’s name, because he represented/represents so many FORNEY FOLKS through the years.
*The following recipes have been re-written by Themer as exactly as they appeared in the original booklet as possible.* CHERRY COKE SALAD: 2 pkgs. Cherry Jell-o.....1 c. crushed pineapple.....1 c. dark, sweet cherries.....1 c. pecans.....2 bottles Coca Cola.....Heat the juice from crushed pineapple and cherries, adding enough water to make 2 cups of juice. Dissolve Jell-o in juice when cool, add Coca Cola. Add pineapple, cherries and pecans. Place in refrigerator to jell. Cut in squares and serve on lettuce with topping of your favorite salad dressing.— Mrs. Cleo Hinton.
MOLDED SHRIMP SALAD: 1-1/2 pkg. plain gelatin.....1-1/2 c. cold water..... 3 small pkgs. cream cheese.....1 can concentrated tomato soup.....1 c. salad dressing.....1 c. chopped nuts.....1-1/2 c. chopped celery.....1 medium green pepper, minced.....1/2 lb. cooked shrimp.....Dissolve gelatin in cold water and let stand. Heat tomato soup and pour over gelatin. Mix softened cream cheese in hot soup mixture. Add celery, chopped nuts, green pepper, shrimp and salad dressing. Mix well, pour in mold and chill. Serves approximately 14 people.— Ethel Joplin Pinson.
POTATO-ONION DISH: Potatoes.....Onions.....Salt and pepper to taste..... Butter..... Sweet Milk.....Frankfurters (optional).....Alternate layers of sliced Irish potatoes and sliced onions in casserole. Salt, pepper and butter. Pour sweet milk to within one-inch of top layer. Cover and cook in moderate oven about 1 hour. Skinned frankfurters cut in half, lengthwise, may be added before cooking, if desired.—
Mrs. Burrel D. Walker.
STEAK OLE’: 1 lb. round steak.....3 slices bacon.....1 medium onion.....1 can tomato sauce.....1 tsp. chili powder.....1 tsp. salt.....1 no. 3 can kidney beans.....Salt and flour steak and brown in butter. Place uncooked bacon in casserole, add browned steak, add sliced onion and cover with a mixture of tomato sauce, chili powder, and salt. Add beans and bake at 375 degrees for one hour.— Morris R. Adams.
ROLLED CINNAMON BREAD: 1 cake yeast.....1/4 c. lukewarm water.....1 tsp. sugar.....1-1/2 tsp. salt.....2 Tbsp. shortening.....2 Tbsp. sugar.....2 c. milk, scalded.....6 c. sifted flour, about.....Make standard recipe for white bread using the above ingredients. Before shaping dough into loaves, roll each half into a sheet 9-inches square. Sprinkle with a mixture of 6 Tbsp. brown sugar and 1 tsp. cinnamon. Roll up like a jelly roll and place, seam side down, in greased bread pans. Let rise until light. Bake in hot oven (425 degrees) 15 minutes, then reduce temperature to moderate (375 degrees) and bake 25 minutes longer. Remove from pan and cool.— Mrs. Paul Themer.
SCANDINAVIAN COOKIES: 1/2/ c. butter.....1/4/ c. brown sugar.....1 egg separated..... 1 c. sifted flour.....1/2 c. nuts, ground fine.....Cream butter and sugar, add egg yolk, beat until well blended. Add flour, roll in small balls. Dip in unbeaten egg white, roll in ground nuts, place on cookie sheet. Cook 350 degrees for 5 minutes, dent center of cookie with finger then cook until done. Cool and fill dent with mint or apple jelly.— Mrs. Charles R. Fox.
BUTTERMILK POUND CAKE: Sift together: 3 c. flour.....1/2 tsp. salt.....1/2 tsp. baking powder.....1/2 tsp. soda. Cream: c. shortening or 2 sticks oleo.....2 c. sugar.....4 eggs.....1 tsp. vanilla.....1 tsp. lemon peel (grated).....1 c. buttermilk. Put all ingredients together and beat well. Bake at 350 degrees about 1 hour and 10 minutes.— Mrs. Ray Adams, Jr.
LEMON JELL-O CAKE No. 1: 1 box yellow cake mix.....1 pkg. lemon instant pudding.....3/4 c. Wesson Oil.....3/4 c. water.....4 eggs.....1 tsp. lemon flavoring. Mix instant pudding mix, with cake mix, add Wesson Oil and water and the 4 slightly beaten eggs. Beat 2 minutes at medium speed. Bake in 350 degree oven until done. Serve while warm.— Mrs. Ruth Cannon.
RUM CAKE: 1 c. shortening..... 2 c. sugar.....4 eggs.....2 2/3 c. flour.....2 tsp. baking powder.....1/2 tsp. salt.....1 c. sweet milk.....1/2 tsp. rum flavoring.....1/2 tsp. almond flavoring. Blend sugar and shortening, add eggs, flour, baking powder, salt, milk and flavoring. Beat until smooth. Grease and flour tube pan and bake 1 hour, at 350 degrees.— Mrs. D. W. Osborne.
CHESS PIE: 1-1/2 c. sugar.....1 Tbsp. flour.....3 beaten eggs.....1/4 lb. (1 stick) oleo-melted.....1/4 c. buttermilk.....1 tsp. vanilla or lemon extract. Mix flour and sugar. Add melted oleo, well-beaten eggs, and buttermilk. Add extract and pour into unbaked pie shell. Cook in 350 degree oven until set.— Mrs. Joe Creecy.
PLANTATION PECAN PIE: 1/2 c. Crisco.....7/8 c. sugar.....3 eggs.....2 Tbsp. flour.....1 c. raisins….1 c. nuts.....1 Tbsp. vanilla..... Pinch salt.....1 uncooked pie crust. Stir all ingredients together. Pour into pie crust and bake at 350 degrees for 1 hour.— Mrs. Jack Townsend.
NORWOOD SQUARES: 4 eggs, slightly beaten.....1 lb. box brown sugar.....2 c. flour.....1 tsp. vanilla.....1 c. pecans.....Confectioners’ sugar. Put eggs and brown sugar in double boiler. Cook until sugar dissolves. Stir occasionally. Take off fire and add flour, vanilla, pecans. Spread in 9-inch square, greased cake pan. Bake in moderate oven 350 degrees for 20 to 30 minutes. Cut in squares while warm. Roll in confectioners’ sugar.— Mrs. Mary Harris.
FONDANT: 2/3 c. sweetened condensed milk.....1 tsp. vanilla extract.....4 c. sifted confectioners’ sugar..... Stir as sugar is gradually added to milk and vanilla in mixing bowl. Mix to smooth rich ball. Flavor and color as desired. Shape into: patties, fruit rolls, balls covered with cocoanut. Stuff with dates, prunes, figs or apricots. (Variations) NEOPOLITAN LOAVES: Use 3 layers of different colors, or 1 or more modifications of fondant. Fruit and nuts may be added to 1 or more layers if desired. CHERRY OR NUT BONBONS: Mold fondant into tiny balls. Press between halves of split, candied cherries or nuts.—
Mrs. Zelda Whittemore.
CAULIFLOWER SALAD: 1 head cauliflower.....1/2 c. nuts.....1/2 cup raisins.....1 large apple, unpeeled.....1/2 c. celery.....3 Tbsp. salad dressing.....Chop all ingredients very fine. Add salad dressing and toss well. This recipe will serve 12 to 16 people.— Mrs. Buford A. Tanton.
“SUPPER QUANTITY COOKING”— BAKED BEANS for 100: 8 qt. dry beans.....20 qt. salad.....4 lb. butter.....4 qt. cream.....4 lb. salt pork.....20 doz. rolls.....20 pies.....2 lb. coffee.....HASH SUPPER FOR 100: 40 lb. corned beef.....32 qt. potatoes..... 20 doz. rolls.....20 qt. chopped cabbage.....5 qt. salad dressing.....5 lb. butter.....2 lb. coffee.....4 qt. cream.
POTATO PANCAKES: 2 c. grated raw potatoes.....2 eggs.....1/2 tsp. baking powder.....1 tsp. salt.....1 tsp. flour.....1/4 c. shortening..... Combine potatoes, eggs, baking powder, salt and flour. Melt shortening in frying pan. Spoon batter into pan, allowing about 1/3 c. for each pancake. When brown, turn with pancake turner. Brown on other side. This may be baked in one large pancake in hot oven 425 degrees for 15 minutes for each side or until crisp. Yield: 4 to 6 servings. These are good with applesauce for breakfast .— Mrs. James Dozier.
CABBAGE SALAD FOR 175: 20 lb. cabbage.....4 large cans crushed pineapple..... 2 bunches carrots..... 1 1/2 qt. Miracle Whip (No further instructions were included, so I assume they assumed we all knew/know what to do next! Please text me when the other 174 guests have arrived. *Themer).
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