Bake potatoes for 75 minutes (or until done) in oven preheated to 350°. While the potatoes are still hot, cut them in half across the "short side", and carefully scoop out the contents, reserving the skins to be refilled later. Mash the scooped out potato with lightly salted butter to the desired consistency. Add finely chopped scallions to taste, and one finely chopped sweet pickle. Mix well. Carefully refill the potato skins with this mixture. Place stuffed potatoes into a glass baking dish (They should be placed close together, so that they touch one another.) Cover the tops of the potatoes with grated sharp cheddar cheese, and bake again in a preheated 350° oven until the cheese is melted and golden brown.

The potatoes may be made in advance and refrigerated, but it is a good idea to allow them to come up to room temperature before you bake them the second time to melt and brown the cheese.

Carrow Dowling McCarn (1879-1963)  

Saute together:

½ cup finely chopped onion

½ cup finely chopped scallions

¼ cup finely chopped celery

¼ cup finely chopped green bell pepper

¼ cup finely chopped red bell pepper

1/8 cup finely chopped pimiento (from the jar)

To this sautéed mixture, add dark crabmeat (approximately the amount in 4 crabs), which has been carefully picked over and all of the shell and cartilage removed. Then add two slices of white bread, which have been soaked in water and then had all of the water squeezed out of them. Blend together, then blend in ½ cup finely chopped parsley. Then blend in 2 well beaten eggs, and season the mixture with Tabasco® and black pepper, to taste. Spoon the mixture back into the crab shells, sprinkle fine, seasoned bread crumbs over the top, and then bake in a 350° oven for about 20 minutes, or until done.

If you want to make crabcakes, rather than bake the mixture in crab shells or ramekins, gently mold the mixture into cakes, refrigerate until firm, roll the cakes in bread crumbs or corn meal, then fry ‘till done.

Carrow Dowling McCarn

(1879-1963)

Marinate a pot roast in the refrigerator for two days in scuppernong or red wine. Just before cooking, season the pot roast with nutmeg, lemon, pepper, and a little meat tenderizer. (Accent® or Adolph’s Meat Tenderizer® will do nicely.) Cook slowly in a mixture of the marinade and water for about 2½ hours, or until done. (Check after the first hour.)

Lizzie E. Wells Dowling

(1853-1938)

Transmitted by Betty M. Towe

(1910-1993)

1 pkg. Lemon Jell-o®

1 cup boiling water

1 box lemon cake mix

4 eggs

¾ cup Wesson® oil

Dissolve Jell-o® in hot water and let cool slightly. Add to cake mix. Add eggs and

Wesson® oil. Beat well after each addition. Pour into greased tube pan and bake in 300° oven for 1 hour. Remove cake from oven, but leave it pan. While still very hot, punch holes over top of cake with ice pick or tooth pick and pour this icing over it.

¼ cup of lemon juice

1½ cup of confectioner’s sugar

Best eaten while warm.

Kitty McCarn McMullen (1915-

Mix 1½ lbs. ground beef with ¼ cup of chopped onions, 1 cup of "instant" oats, I cup of tomato juice, and 1 tablespoon of Worcestershire sauce. Mix well and form into patties. In a skillet, brown the patties on both sides in butter. Remove patties from pan, and pour off all but 3 tablespoons of the cooking juices. To the 3 tablespoons of cooking juices add 3 tablespoons of flour, 1 cup of beef broth, and ½ cup of sherry. Mix and bring to a boil. Add the patties, reduce eat, and cook until done, about 15 minutes. Add 4 oz. of either fresh or drained canned mushrooms and heat through. Serve over rice.

Betty M. Towe

(1910-1993)

Soak 3 slices of white bread in ½ cup of beef broth. Into a blender put 1 egg, 1 small onion that has been chopped, 1 peeled clove of garlic, 1 teaspoon of paprika, ¼ teaspoon of thyme, and black pepper to taste. Add the three slices of broth soaked bread, and blend until smooth. Add this mixture to 2 lbs. of ground beef and mix well. Form the meat balls, using one level tablespoon of the mixture for each meat ball.

Strain a 1 lb. can of Italian tomatoes, and put the tomatoes, 1/3 cup of brown sugar, 1/3 cup white sugar, 3 tablespoons of lemon juice, and 6 ginger snaps, into the blender and blend until smooth.

Pour this mixture into a pan, add the meat balls, and cook slowly for 1 ½ hours.

Betty M. Towe

(1910-1993)

Pour ½ cup of cold water into a saucepan. Sprinkle in 1 package of Knox® unflavored gelatin. Add 1/3 cup of sugar and a pinch of salt. Then add the yolks of 3 eggs, and mix well. Place over very low heat, and stir until the gelatin has dissolved and the mixture has thickened somewhat. Do not boil! Stir into the mixture ¼ cup of cognac and ¼ cup of crème de cacao. Cool the mixture until it mounds slightly. Beat 3 egg whites until foamy. Slowly add 1/3 cup of sugar, and beat until like meringue. Fold the egg white mixture into the mounded egg yolk mixture; then fold in 1 cup whipped heavy cream. Pour the mixture into individual soufflé ramekins with well buttered collars. Cover with SaranWrap®, and refrigerate for at least 8 hours. Serve garnished with a dollop of whipped cream and shaved bitter chocolate.

The flavoring for this cold soufflé may be varied to suit the occasion, and many other liqueurs will be found to be equally effective. Vary the garnish, other than the whipped cream, accordingly.

Betty M. Towe (1910-1993)

Preheat the oven to 350°. Lightly grease a 1½ quart baking dish.

Combine ½ cup of sugar and 3 tablespoons of cornstarch. Add 2 well beaten eggs, 1 1lb. can of creamed corn, and 1 13 oz. can of evaporated milk. Mix well, and pour into the baking dish. Dot liberally with butter, and bake for about 1 hour, or until center is almost firm.

Betty M. Towe

(1910-1993)

Cook 1 cup of grits in 1½ cups of hot water until done. When the grits are done, add 4 ablespoons of lightly salted butter, a pinch of salt, and ½ teaspoon of sugar. Cook until the liquid is absorbed. Remove from heat, and add 2 well beaten eggs, 1½ cups of milk, and ¾ cup of grated sharp cheddar cheese. Mix well, and pour the mixture into a well greased 2 quart casserole. Top with more grated cheese, and bake in a preheated 350° oven for 30 minutes.

Betty M. Towe

December 4, 1993

Cook 1 8 oz. package of macaroni according to the directions on the package. Drain. Combine the cooked macaroni with 2 cups of cream style cottage cheese, 1 8 oz. carton of sour cream, 1 slightly beaten egg, a dash of cayenne pepper, and 2 cups (8 oz.) grated sharp cheese.

Bake in a 350° oven for 45 minutes.

Betty M. Towe

(1910-1993)

In a covered, heavy roasting pan, place a 12 to 16 lb. beef tenderloin that has been sprinkled liberally with pepper and garlic salt. Make a marinade from 1 16 oz. bottle of olive oil, 1 16 oz. bottle of red wine vinegar, 3 cups of burgundy, and 3 garlic cloves. Marinate in the refrigerator overnight.

Roast the tenderloin, in the marinade, in the covered pan, in an oven preheated to 425° until cooked to an internal temperature of 135°, for rare. (The roast will continue to cook once it has been removed from the oven, and will reach the internal temperature of 140 to 145° for rare after it has been taken out of the oven.)

Garnish with fresh parsley.

Betty M. Towe

(1910-1993

In a saucepan, heat 2 oz. of bitter chocolate and 1 cup of heavy cream very slowly, stirring regularly, to melt the chocolate and blend it into the cream. Do not boil. Remove from heat, and let the mixture cool slightly, while you are beating 3 egg yolks until lemon colored. Add 2 tablespoons of sugar to the egg yolks while beating them very slowly. Stir the warm chocolate mixture into the egg mixture, and then blend in 2 teaspoons of vanilla. Strain into ceramic "pot de crème" pots, and set the pots in a baking pan in which there is 1 inch of hot water. Cover with foil, and bake at 325° for 15 minutes. Cool and then chill, after testing for doneness.

Betty M. Towe

(1910-1993)

Cook 1 10 oz. package of frozen spinach and drain well. Transfer the cooked spinach to a large bowl; then stir in 1 cup cooked rice, 1 cup grated American cheese, 2 slightly beaten eggs, 2 tablespoons softened butter, 1/3 cup of milk, 2 tablespoons chopped onions, ½ teaspoon of Worcestershire, and ¼ teaspoon of thyme. Blend together and spoon into a greased 10 x 16 x 1½ baking dish. Bake in a 350° oven for 20 to 25 minutes. Cut out in squares.

Betty M. Towe

(1910-1993)

Cream ½ cup butter. Add 6 tablespoons of dark brown sugar, 6 tablespoons of granulated white sugar, 1 well beaten egg, and ½ teaspoon vanilla. Mix well. Add 1 cup plus 2 tablespoons of flour, ½ teaspoon salt, ½ teaspoon baking soda, and 1 cup coconut, chocolate chips, or chopped nuts, and blend well. Drop small amounts of the dough, each about the size of a walnut, onto a greased cookie sheet, far enough apart to allow the dough to spread without the cookies touching each other. Bake at 375° degrees for 8 to 10 minutes.

These may be made as "plain" sugar cookies, without any additions, if you prefer.

Tip from Lucie: "I often mix my dough for cookies the night before and leave it in the icebox overnight, covered. I find that the dough does not spread so much on the baking sheet if you refrigerate it overnight."

Lucie (Mrs. Hunt) Weber (1898-1996)

1 cup butter

1 cup granulated sugar

2 eggs, well beaten

¾ cup baker’s cocoa

¾ cup flour

1 teaspoon vanilla

coconut for the cookie batter and as a topping

Cream butter and sugar together, then add the beaten eggs, the cocoa, the flour, and the vanilla. Add coconut to taste to the batter. Mix well.

Grease a cookie sheet with butter.

Drop small amounts of the dough, each about the size of a walnut, onto the greased cooke sheet, far enough apart to allow the dough to spread without the cookies touching each other. Sprinkle more coconut on top of each cookie as a garnish, if you like.

If you don’t like coconut, chopped pecans or other chopped nuts of your choice may be substituted

Bake at 375° approximately 8 to 10 minutes.

Tip from Lucie: "I often mix my dough for cookies the night before and leave it in the icebox overnight, covered. I find that the dough does not spread so much on the baking sheet if you refrigerate it overnight."

Lucielle (Mrs. Hunt) Weber

(1898-1996)

Preheat oven to 375°. Mix together thoroughly ½ cup brown sugar, ¼ cup shortening, and 1 egg. Sift together 1½ cup all purpose flour and 2 teaspoons "double action" baking powder, then stir this mixture into the sugar, shortening, and egg mixture. Next, stir in ½ cup seedless raisins.

Spread this batter into a 9 inch, 1¾ inch deep baking dish that has been greased and floured. Sprinkle the top with a mixture of 1 teaspoon cinnamon, 2 teaspoons sugar, 2 teaspoons breadcrumbs, 2 teaspoons brown sugar, and a little apple juice or melted butter to bind it together.

Bake for 25 minutes to 35 minutes.

Anna Deyle Wagner

(1894-1983)

In a large bowl blend one cup fine corn meal and 1 tablespoon melted butter. Add all at once 1½ cup boiling water, and beat well. In a large cup, beat two eggs well with a fork. Add 2 tablespoons of baking powder and 1 cup of milk, and then mix until foamy. Add this to the corn meal mixture and blend well. Pour this mixture into a buttered casserole dish and bake in an oven preheated to 400° for 40 minutes.

Sara Eliot Towe (1900-1981)

4 eggs -- beaten

1/2 cup sugar

2 1/2 cups milk -- scalded

1 teaspoon vanilla

1/4 cup butter

nutmeg

Line 9 inch pan with rich pastry. Blend eggs with sugar, add salt and flavoring. Slowly add scalded milk while stirring. Pour custard into pastry lined pan. Sprinkle with nutmeg and dot with butter. Bake at 400 degrees for 25 minutes or until firm. Pie will set when cool.

Apple—stew apple until thick. Place on pie crust; pour egg custard on top and bake as above.

Peach—stew peaches until thick. Place on pie crust; pour egg custard on top and bake as above. Source: Margaret Adams Thornton, "The Adams Family Cook Book," edited by Ann Adams, wife of Judge Forrest Adams.

Winston Adams copied this from Cousin Harry Adams. Winston commented: "Cousin Harry died …at the age of 90. He was truly a rare individual and you had to know him to fully appreciate him.

He said that he has used this recipe for about 20 years.

He said he did not drink much of it himself but gave most of it to his friends. He did say that it was good for low blood pressure and it would really help if you stayed with it long enough."

Get two one-gallon glass jugs, then get one quart of bottled grape juice. You can use most any kind of fruit juice.

Put your juice in the jug and take anything from two to three pounds of sugar, a lot of sugar makes sweet wine, less makes what they call dry wine, all sugar fermented out.

Boil the water and mix enough with the sugar to make enough liquid to come up to just above the place where the jug starts to coming to the neck. Then when the liquid is lukewarm, put in the yeast. (If the yeast is put in while the liquid is too hot it will kill the yeast.)

Use Baker’s yeast, the kind the ladies use to make bread, and you can get it at most grocery stores, look on the back of the package to see if the yeast is still good. It will show when it expires.

Just open the package and pour it in the jug and then shake the jug so it will mix. Then put a plastic bag over the neck of the jug and fasten with a rubber band, or put a good sized piece of clean cotton in the neck of the jug, you can use both if you want to. Then set the jug in a warm place that stays around from 65 to 75 degrees. It will be a good idea to set the jug in a pan of some kind it may foam over when it ferments. Get you a piece of plastic tubing about five feet long and when the wine has fermented about a month siphon it out into a clean jug, leaving as much of the settlings in the bottom as you can. It takes two or three of these before the wine will be ready to bottle. When it has finally quit fermenting bottle it, leave about an inch of air space from the top of the wine to the cork or top of the bottle. Do not use any iron buckets and pots to mix the wine, the Wine folks call it must. I do not know why. It takes about six months to make good wine and if kept a year it is better. Some folks start drinking it before it quits fermenting but it is not good then.

To use whole grapes or berries is more trouble.

Use only one package of yeast to each gallon.

Ann Adams, editor of the Adams Family Cookbook produced by the Adams Family Association also enjoyed Marion Cabell Tyree’s Housekeeping in Old Virginia. She shared a recipe which she "Found on page 253 of Housekeeping in Old Virginia, by Marion Cabell Tyree, a granddaughter of Patrick Henry."