Instead of no-win political conversations at the holiday table this year, consider what the November 1950 Bethel cookbook offers in its foreword for domestic bliss: “1 cup honesty, 1 cup congeniality, 2 cups plenty, 3 tablespoons respect, 4 portions of love and fruits of religion.”

Stir honesty and plenty to a smooth mixture. Add love well beaten. Moisten with congeniality. Sift in slowly respect and season with fruits of religion. A dash of spice of unselfishness and cheerfulness should be added. Lighten with the leaven of tolerance.”

Here are a few recipes that could complement a holiday meal from “Bethel’s Best Recipes,” November 1950.

Macaroni Loaf

4 oz. macaroni

2 T. butter

2 t. diced onion

1 t. minced parsley

2 T. minced green pepper

Dash of cayenne

1 c. soft bread crumbs

1 ½ c. grated American cheese

3 eggs beaten

2 T. diced pimento

1 c. milk

Cook macaroni in boiling salted water until tender. Drain, combine melted butter, onion, parsley, green pepper; cook gently 5 minutes. Add evaporated milk and cayenne. Heat to scalding, add to macaroni. Add bread crumbs, cheese, eggs and pimiento; mix. Pour into buttered bread pan lined with buttered wax paper. Set in pan of water. Bake at 350 degrees until firm, about 40 minutes. Serves 8.

Mrs. Gudger Worley

Coconut Pumpkin Chiffon Pie

1 envelope (1 t.) gelatin

¼ c. cold water

1 ¼ c. mashed cooked pumpkin

¾ c. evaporated milk

½ c. water

2 egg yolks, slightly beaten

¾ c. brown sugar, firmly packed

½ t. salt

½ t. ginger

½ t. nutmeg

½ t. cinnamon

2 egg whites

½ t. vanilla

1 c. coconut, toasted

1 baked pie shell

1/3 c. cream, whipped

Soften gelatin in cold water. Combine pumpkin, milk, water, egg yolks, ½ c. of the sugar, salt and spices on top of double boiler. Cook over boiling water 10 minutes, stirring constantly. Add gelatin and stir until dissolved. Remove from boiling water. Chill until slightly thickened. Beat egg whites until foamy. Add remaining sugar gradually and continue beating until stiff. Fold in pumpkin mixture, vanilla and ¾ c. of toasted coconut. Turn into cold pie shell. Chill until firm. Before serving, top with whipped cream and remaining toasted coconut.

Mrs. Roy Morgan

Boiled ham

6 to 8 lb. ham

3/4 c. brown sugar

2 c. water

Cloves

Partly cover meat with water, making certain that the lean is under water. Cook 50 minutes at 15 lbs. pressure. If it is sliced cold, it should be turned into a crock or earthen jar to cool in the liquor. If it is to be served hot, sprinkle with sugar, dot with cloves and brown in a hot oven. The white of an egg spread over the ham makes it brown quickly.

Mrs. Larry Justice

Blackberry mush

2 quarts ripe berries

1 1/2 pints boiling water

1 pound sugar

1 pint flour

To the ripe berries, add boiling water and sugar, cook a few minutes then stir in flour. Boil a few minutes longer and pour into greased mold to cool and serve with cream or hard sauce.

Joy H. Osborne

Cranberry salad

1 c. cranberries, chopped

1 c. sugar

1 box lemon gelatin

1 c. boiling water

1/2 c. celery, chopped

1/2 c. orange juice

1 tsp. grated orange rind

1 (9 oz.) can pineapple, crushed

Mix sugar and cranberries and let stand several hours. Add gelatin to 1 cup of boiling water and stir. Add other ingredients, chill and serve on a lettuce leaf with mayonnaise. Serves 12.

Mrs. J.D. Gossette

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