Homemade Eagle Brand Milk

Place 1/2 cup hot water in a blender.

Add:
1 cup plus 2 tbs instant nonfat dry milk and mix well
Add 3/4 cup sugar and blend until smooth

Put in a container and set in frig till cool. When it is cool it will thicken. Use in recipes that calls for Eagle brand.

Newer version of the recipe I like better


Sweetened Condensed Milk = 1/3 cup cold water2/3 cup sugar1 cups nonfat dry milk3 tbs butter or margarineMeasure water into 2 cup glass measure. Gradually stir in milk powder until smooth. Microwave (high)3/4 to 1 min. or until milk is steaming hot. Stir in sugar and butter until dissolved. Allow to cool before using. Use as a substitute in recipes for 1 can (14oz) sweetened condensed milk. Yield 1 1/4 cups

Instant Cocoa

1 large 32 oz box Nestle Quick
1 box powdered sugar
8 quarts powdered milk
16 oz jar cremora

Add all together and shake until well blended.
Use 1/3 cup of this mix to 1 cup hot water for an instant drink.

Uses for dry milk

Add to bread recipes by adding to dry ingredients or makes bread better to mix with water and then scald as you do regular milk. It can be used for making gravy, white sauce, cream soups, also for puddings and refreshing drinks such as malts, milk shakes, etc.

Nonfat dry milk--------3/4 to 1 cup dry milk and 1 quart of water = 1 quart of milk

1 pound usually makes 5 quarts of milk

Instant dry milk------1 1/3 cups dry milk and 1 quart water = 1 quart milk

When mixing instant milk, sprinkle the milk solids on top of the water, then beat or mix thoroughly. You can also put the mixture in a tightly covered jar and shake it vigorously.

Dry Milk

Dry or powdered milk is one of the basic four foods for storage. Dry milk is convenient to use. It can be reconstituted with water and used as liquid milk. There are two kinds of dry milk--nonfat dry milk and instant dry milk. The instant milk has been treated with an additional instantizing process so that it will disperse in water more readily.

Dry milk is convenient to store. It should be stored in tightly covered container, which will protect it from the air. It should be stored between 40 to 70 degree the colder it is the longer it will last. If the dry milk becomes very hard during storage, just break it up into chunks, reconstitute it and use for cooking. If stored for an extended period of time, dry milk tends to go stale and lose flavor. In that case, use it for cooking. Once a container has been opened, it should be tightly covered and stored in the refrigerator.

Cowboy Molasses Cookies

Cream together:
1 cup shortening
1 cup sugar

Add and mix well:
1 cup molasses

add:
1 tsp ginger
1 tsp Cinnamon
3/4 tsp salt
4 1/2 cups flour

Mix well

Dissolve 2 tsp soda in 1 cup of boiling water and add to mixture. Beat up one egg and add last. Mix well.
Drop by teaspoon on cookie sheet and bake at 475 for 10 min. (My grandmother Alice May Hunt Despain)

Molasses Taffy

1 cup molasses
2 tsp vinegar
1/8 tsp salt
3/4 cup sugar
1 tbs butter
1/8 tsp baking soda

Boil molasses, sugar, and vinegar to hard ball stage (260-270 F) Remove from heat. Add butter, baking soda and salt. Stir only enough to blend. Pour into well-buttered pan. When cool, pull until light and porous. Cut in 1 inch pieces.

Molasses

Molasses have been the basis for cough syrups for a long time. Molasses should supply iron most children lack. Any bread which is customarily sweetened can be made with blackstrap molasses.

When fixing cooked cereal add 1/2 to 2 tsp of molasses for a different flavor.

Honey Nut Cake

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 cup shortening
1 cup honey
1 egg separated
2 tbs lemon juice
3/4 cup plus 2 tbs milk

Sift together dry ingredients and set aside. Cream the shortening and slowly add the honey; beat until fluffy. Beat in the egg yolk. Combine the lemon juice and milk and add to the honey mixture alternately with the flour mixture. Fold in stiffly beaten egg white. Pour the batter into a greased and floured 9x13 pan. Bake at 350 for 30 to 35 min. Top the cake with the Honey Nut Topping as soon as it comes from the oven. Return the cake to the oven and bake at 425 for 5 min. Serves 12 to 14

Honey Nut Topping

1 cup peanuts, chopped
2/3 cup honey

Combine the peanuts and honey and spread over the cake as directed.

Pure Honey Taffy

Heat 2 cups of honey to boiling. Add pinch baking soda. 1 tbs butter, 1 tbs lemon juice, and a few grains of salt. Boil to hard ball stage. Pout into butter pan. Cool. Pull.

Honey-Lemon Cough Syrup

Cut up 2 lemons and boil with 1/2 cup water. Add 1 cup honey and simmer until syrupy. Can be stored and used for couphs.

Honey Nuggets

1/3 cup shortening
1/2 cup honey
1 egg
1/2 tsp vanilla
1 3/4 cup sifted flour
1/2 tsp salt
1 package semi-sweet chocolate pieces
1/2 cup chopped nuts

Cream together shortening and honey. Add egg and vanilla. Beat until light and fluffy. Sift together flour, soda and salt. Add to first mixture along with chocolate pieces and nuts. Drop by tsp onto greased cookie sheet. Bake in moderate oven about 375 10 -12 min. Makes about 4 dozen.

Honey Glazed Carrots

12 small carrots or 6 large carrots, halved
3/4 cup butter or margarine
1 tbs brown sugar
2 tbs honey
3/4 cup grated orange peel
3 tbs finely minced parsley

Cook carrots in small amount boiling, salted water until tender, about 15 min. Melt butter in a skillet, add sugar, honey orange peel and drained carrots. Cook over low heat, turning carrots until well glazed. Remove from pan and roll in parsley. Makes 4 to 6 servings.

Using Honey

Because honey absorbs moisture, it keeps such baked goods as cakes and breads softer longer. However that same quality may make candies and meringues soft and sticky.

Measure honey accurately. It can mound up so it should be flattened with a knife or spatula. Honey is as sweet as sugar and can replace it cup for cup,but the liquid in the recipe should then be reduced by 1/4 cup for each 1 cup of honey.

You could soda to the flour mixture when substituting honey for sugar to help neutralize the honey's acidity. The amount of soda needed to neutralize the acidity in 1 cup of the average honey is 1/12 to 1/5 tsp., though it should be remembered the darker the honey the more the acid. When sour milk and honey are used together no soda is necessary.

STORING HONEY

Honey should be kept in airtight containers at room temperature to retard granulation. Most honey is pasteurized so yeasts can't grow to cause fermentation.

Honey may darken a little after lengthy storage, but it is still usable for syrups and spreads.

Honey will harden after a time. All you need to do to bring it to it's original state is to put the container that has the honey, in a pan with water about 1/4 full. Turn the heat on low, warm the honey until it is in it's original state. You then can use the honey as you would normally. Honey will keep for a very long time.

I have found that honey that was bought in a metal container will turn very dark and will have a tinny taste. So if I buy honey that is in a metal container I transfer it into glass jars, fill to the rim and place the lid on tightly. You then can place the honey in a cool place. It will be content for many years.

Other uses for the Starch, Bran and Liquid from making the gluten in Wheat

Use starch as you would corn starch for puddings.
Use bran in muffins, crackers, and pizza crusts.
Use liquid in gravies and to cook vegetables or make soup.
The liquid saved from rinsing the gluten contains vitamins and starch. The gluten is protein.

Gluten Meat Balls

2 cups ground gluten
1 tbs Brewers yeast (may be omitted)
2 tbs flour
2 tbs oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano or sage
1 to 2 eggs
salt and pepper to taste

Combine all ingredients. Form into small balls and fry in hot oiled skillet as you would meat balls.

Ground Gluten

After gluten is thoroughly rinsed (washed) press gluten into an oiled pan to 1/2 inch thick. Bake at 350 for 30 min. Prick and twist any air bubbles with fork so gluten will bake evenly.

When done remove from pan and place immediately into plastic bag. If gluten sticks to pan, turn pan upside down for just a minute then place in a plastic bag to distribute moisture evenly. Grind in meat grinder. Use ground gluten as you would hamburger or T.V.P.

Basic Wheat Gluten

Use hard wheat. Grind into fine flour

Combine:
7 cups whole wheat flour
3 cups cool water

Knead for 10-15 min. Knead dough hard and well. If it isn't kneaded sufficiently the gluten will not develop. Rinse gluten in cool water. Continue to rinse until starch and bran are rinsed out. Hold the gluten together replacing any pieces that come off. knead the dough (gluten) with fingers as you rinse it. Try not to mix the water into gluten. Save rinse water for gravies and etc.

Skillet Popped or Parched Wheat

Soak wheat 2 hours. Dry between paper towel until dry as possible. Put a thin layer of wheat in hot heavy cast iron skillet and shake over stove burner as you would pop corn. When lightly browned and lightly popped, remove from pan, season as for pop corn.

Whole Wheat Graham Cookies

1/2 cup margarine
2/3 cup brown sugar (packed)
2 3/4 cup whole
1/2 tsp salt
1 tsp baking powder
1/8 tsp cinnamon
1 tsp vanilla

Cream margarine and sugar. Mix remaining ingredients and add to creamed mixture. Alternating with 1/2 cup water. Let stand 30 min.Roll out dough on floured board to 1/8 inch thickness. Cut in 2" squares or rounds and put on oiled cookie sheet. Bake 350 until lightly brown aprx 20 minutes.

Whole Wheat Egg Noodles

2 cups whole wheat flour
4 eggs
1 tsp baking powder
1/2 cup milk

Mix all ingredients together into a stiff dough. Roll out on floured board and cut into strips using plenty of flour to keep it from sticking. Place on floured towel and let dry 2 or 3 hours. Put into your favorite recipe

Whole Wheat Waffles

2 cups whole wheat flour
1 tsp. salt
3 tsp. baking powder
little less than 1/2 cup oil
2 cups milk aprx
1 tbls honey or sugar
2 eggs

Mix dry ingredients then add oil, milk, and eggs, and honey or sugar. Just mix with a spoon. Cook on a waffle iron.

Whole Wheat Bread

3 cups warm tap water
1/3 cup honey
1/3 salad oil
2 tsp. salt
2 pkg dry yeast
6 - 7 cups wheat flour

Mix first 5 ingredients in a large mixing bowl. Add flour gradually and stir well. Mix with a spoon until you can't stir any longer. Put in greased pans. Let rise about 1 hour. Bake at 350 for about 45 minutes. Makes 2 loaves.

Wheat Berries

2 cups clean washed wheat
3 cups water
1/2 tsp salt

Bring water to a boil add salt and wheat. Cover and turn flame down to low and cook until wheat kernals are soft. This is cook the same way that you cook rice only add more time. You can also put into your crock pot and cook over night on low. This is very good to add to your salads, cereal, soups, bread, cassroles or anything else that you can think of. This is a good way to add wheat to your families diet without them knowing.

FACTS ABOUT WHEAT

One half pound of wheat provides the following:

30 grams of protein, over 1 millogram of thiamin, 8 millograms of niacin, 6 millograms of iron, some riboflavin, other nutrients.

In storing of wheat the following points should be kept in mind:

1. Kind or variety
2. Container
3. Quantity
4. Storage

1. Variety: Red Wheat or White Wheat. Either variety will if stored properly keep for 30 + years

2. Container -- Containers should be suitable to hold weight of grain, protect it from rodents and insects, and should be non-conductors of moisture. Metal containers are great, but you could use other products that would keep your wheat clean and dry. Like 5 gallon buckets etc.

3. Quantity will vary according to individual needs. An active person will require more that an inactive one. As a guide you should have around 300 lbs. per person.

4. Storage -- Wheat will keep indefinitely if properly stored in a cool dry place with moisture 10% or less. It should be free from any foreign materials, especially those which have odors. The best method in storing wheat is rotate. This is the most successful method. Using old wheat first and replacing it with new wheat at harvest season.

It is a good idea to start using wheat in your families diet early on. If you had to rely strictly on your wheat when times are hard, for bread it might be hard on some of your families members stomachs.

A good rule of thumb!!! EAT WHAT YOU STORE AND STORE WHAT YOU EAT!!

Another use for vinegar

Put vinegar on warts and they will go away. Soak a cotton ball with vinegar apply to the wart cover the cotton ball with a band-aid. This works good. My daught-in-law has used this method and she find it works well, if her kids happen to get the pesky darn things.

Cattail Burn Poultice

My mother's mother Alice Bowler Porter has used this recipe and mom stands by it to this day. I remember when I was younger my cousin ,Wade Reidhead got burned really bad, because he was playing around fire. (of course) I was at Grandma Porters house when my Aunt Rose brought him for Grandma to use her magic burn poultice. I remember them laying him on Grandma's kitchen table so that they could apply the burn poultice, it did take his pain away, but I think that he still wears the scars. This is the recipe from simple ingredients Crisco vegetable shorten and cattail hairs. You can find cattail around ponds and lakes.

This is according the the size of the burn.

If the burn is small then start with a teaspoon of Crisco. If the burn is larger then use more Crisco. Take the cattail and pull off the fine hairs, add to the shortening until you make a patty or a poultice. You then cover the burn and cover lightly with gauze. It will not stick to the burn, it will draw the heat out of the burn and heal it. You will be surprised on how quickly it works.

Red water for Laundry

One day when Grandma Alice was still alive we were visiting and our conversation centered around what did you do kind of stuff. I asked her, while you were living down at DryLake, I know that the water was scarce, what did you do when you needed to do your wash. (The water in the dirt tanks at drylake is red, because of the red color of the dirt. If you swim in the water it will turn your cloths red) She told me that they would take a wagon with barrels and go to the dirt tank and fill the barrels full of water. They then brought them back to thier home took their ashes from the wood stove and drop them in the water. As the ashes fell to the bottom of the barrel the water became clear and they then would have nice clean water to do their laundry. Pretty smart I think.