1 1/2 cups flour

2/3 teaspoon salt

1 1/2 teaspoons baking powder

2 tablespoons sugar

1 egg

2/3 cup milk

2 tablespoons melted shortening

1 cup blueberries

Sift together the flour, salt and baking powder; add the sugar, egg, melted shortening and milk.

Beat until smooth, stir in the berries, turn into well-greased muffin pans and bake fifteen to twenty minutes in a moderately hot oven - 400 degrees F.

This recipe is from "Rumford Common Sense Cookbook", Undated.

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1 3/4 cups flour

1/4 cup cornstarch

2/3 teaspoon salt

2 teaspoons baking powder

2 tablespoons shortening

1 egg

about 1/2 cup milk

Melted Shortening

Sift together the flour, cornstarch, salt and baking powder; cut or rub in the shortening and mix to a dough with the beaten egg and milk.

Knead slightly, roll half an inch thick and cut into rounds with a large sized biscuit cutter.

Brush over with melted shortening, fold over, press firmly to make the two surfaces adhere.

Again brush the top surface with melted shortening and bake twelve to fourteen minutes in a hot oven - 450 degrees F.

This recipe is from "Rumford Common Sense Cookbook", Undated.

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1 cup flour

1/4 teaspoon salt

2 small eggs

1 cup milk

Sift together the flour and salt and mix to a batter with the eggs (which need not be beaten) and the milk.

Beat hard with a rotary beater until smooth and light.

Turn into muffin pans which have been well-greased and thoroughly heated.

Bake about 45 minutes, having the oven 450 degrees F, for the first half of the baking, then reduce the heat while completing the baking.

This recipe is from "Rumford Common Sense Cookbook", Undated.

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1/2 cup butter

1 cup sugar

1 teaspoon baking soda

1 cup unsweetened applesauce

1 cup raisins

1 teaspoon cinnamon

1/2 teaspoon ground cloves

2 cups flour

Cream the butter, add the sugar gradually and mix until well blended.

Mix the baking soda with the apple sauce and add to the creamed butter and sugar.

Stir in the raisins, then add the spices and flour sifted together and mix until smooth.

Bake in buttered and floured oblong pan at 350 degrees F, about 45 minutes.

This recipe is from "Rumford Common Sense Cookbook", Undated.

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9 egg whites

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1 1/4 cups sugar

3 teaspoon Vanilla

1 cup flour

Beat the egg whites until they begin to froth; add the salt and cream of tartar sifted together and continue beating until the eggs are stiff and dry.

Add sugar and flavoring, beating these in also.

The gently fold in sifted flour.  Bake in an Angel Cake pan three-quarters to one hour at 325 degrees F.

This recipe is from "Rumford Common Sense Cookbook", Undated.

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4 thin slices bread

1 egg

1/3 cup milk

1 teaspoon butter

Beat the egg until it is frothy. Add milk to the mixture and beat again.

Melt butter slowly in a skillet. Soak bread slices one by one in the egg mixture and lift them into the skillet with a pancake turner.

Brown on each side. Serve with syrup, confectioners sugar, or cinnamon and sugar. Or try orange marmalade or apple butter on the French Toast.

TIP: Try adding 1/4 teaspoon of vanilla extract to the eggs.

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2 eggs

2 cups flour

1/2 teaspoon salt

1 1/2 cups milk

3 teaspoons baking powder

3 tablespoons melted butter

Heat your waffle iron.

Break eggs, putting the yolks in one mixing bowl and the whites in another. Beat the yolks well and add the milk.

Sift the flour, baking powder, and salt together. Gradually add the dry ingredients to the yolks and milk. Stir until the mixture is smooth. Add the butter and stir.

Beat the egg whites stiff and fold them into the mixture. (Use clean, dry beaters or egg whites will not froth.)

Spoon 3 tablespoons of batter on the iron and close it.

Bake for 5 minutes or until brown.

Makes 8 large waffles.

TIP: Make a sauce for these waffles by mixing a tablespoon of lemon juice, 1/2 cup of honey, and 2/3 cup of butter. Warm before pouring on the waffles.

This recipe is from "The Nancy Drew Cookbook", 1973. From the collection of Susan Hill.

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1/2 cup milk

2 tablespoons melted butter

1 egg

1 cup flour

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

Beat the milk, butter and egg lightly in a large bowl.

Sift the other ingredients together and add them to the liquid mixture. Stir just enough to dampen the flour. If necessary, add more milk to make the batter as thick as heavy cream.

Lightly grease griddle or skillet. Heat. Sprinkle a few drops of water on it. When the drops "dance" around, the pan is hot enough.

Spoon the batter onto the pan. When bubbles start to form on a cake, flip it over with a pancake turner

Makes 8 cakes

This recipe is from "The Nancy Drew Cookbook", 1973. From the collection of Susan Hill.

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2 slices white bread (not too thin)

1 tablespoon cooking oil

2 eggs

Salt

Pepper

Dig out a "nest" in the center of each slice of bread.

Pour cooking oil in a medium-sized skillet and turn heat to medium.

Place the bread slices in the skillet. Brown them on one side and turn them over.

Break the eggs and put one in the center of each slice. Sprinkle on salt and pepper. Turn the heat low and cook until the eggs have set - about 5 minutes.

Serves 2.

TIP: Buy uncut whole wheat bread for this recipe. Then you can make the slices as thick as you like.

This recipe is from "The Nancy Drew Cookbook", 1973. From the collection of Susan Hill.

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Cooking Tips For Kids:

Good, simple, common sense advice on proper conduct in the kitchen. Good for kids, and grown ups too!

1. Unless you are an expert, follow the recipes exactly.
2. Put on an apron and wash your hands before starting to work.
3. Set out pot holders, utensils, and ingredients before beginning to prepare food.
4. Keep the handles of saucepans turned inward on the stove so they will not be knocked over.
5. Use a cutting board, instead of cutting directly on a table or counter top.
6. Never put rubber or plastic utensils in pots which are over heat-they will melt.
7. Place aluminum foil or a cookie sheet beneath the baking dish or on the oven rack to keep what you are cooking from dripping onto the oven bottom.
8. Before you use a hand beater or electric mixer, place a damp cloth beneath the mixing bowl. The cloth will keep the bowl from jiggling or "walking" on the counter or table top.
9. Get a clock with large, distinct markings so you can keep track of the minutes; or use a timer and set for the desired length of time.
10. Make the quantities in measuring spoons and cups level, rather than heaped up.
11. Mix all liquid ingredients together. Then combine them with dry ingredients, pouring the liquid slowly into the dry ingredients and stirring.
12. Use a fork for stirring dry ingredients, particularly ground meat, and use a spoon for stirring liquids.
13. Grease baking dishes with wax paper or a paper towel dipped in butter, margarine, or cooking oil.
14. Use a cup or cream pitcher to transfer mixtures to muffin cups or freezer trays.
15. To prevent the discoloration of peeled apples, pears and peaches, sprinkle lemon juice over them; or soak them in pineapple or grapefruit juice.
16. Put onions under water while you peel them so that your eyes won't cry.
17. Eggs can be tested for freshness by leaving them in cold water for a little while. If they rise to the top, they are bad!
18. Unless the recipe states differently, break the egg in half. Tap it against the sharp edge of a bowl just enough to crack the shell. Hold it over the bowl and with your fingers open the crack to let the whole egg drop into the bowl.
19. Use cold water to clean chocolate or egg from dishes.
20. When you have finished cooking, be sure that the oven, burners, and lights of the stove are turned off.
21. Always try to keep your kitchen clean and neat as you cook. Use only the dishes you will need. Measure ingredients on wax paper whenever possible. Wipe up any spills quickly.

These tips are from "The Nancy Drew Cookbook", 1973. From the collection of Susan Hill.

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