Alice Mayo Society

Recipes

The following recipes, served at the April 9, 2008 AMS brunch, are from Alice Mayo’s collection courtesy of the Olmsted County Historical Society:

VIENNESE COCKTAIL SPREAD

Rub bowl with garlic.  Blend 2 packages cream cheese, 4 butter balls the size of a walnut.  Then add 1/2 teaspoon Anchovy paste, 1/2 onion chopped very fine, 1/2 teaspoon mustard, and 1 teaspoon paprika.  Blend all ingredients well.  Mold in silver bowl, surround with small pieces of rye bread either plain or toasted

RUSSIAN MUSHROOM CANAPE

1 box fresh mushrooms.  Clean mushrooms with a damp cloth.  Place 1 1/2 tablespoons butter and finely chopped onion in enamel or aluminum pan and cook slowly, being careful not to heat to too high temperature.  Add mushrooms which have been sliced with a sharp[ steel knife.  Cook gently but not too long.  Use a wooden spoon.  Add salt and pepper.  Add heavy cream and a tiny bit of flour if necessary to make proper consistency for spreading on small round toast.  Serve in chafing dish or some type of dish over a burner with toast on the side.

FROSTED CREAMS

1/2 cup sugar (brown)

1 cup molasses

1/2 cup lard’1/2 cup butter

2 eggs (well beaten)

2 teaspoons ginger

2 teaspoons soda dissolved in 3 tablespoons of vinegar

pinch of salt

Flour enough to roll

Frosting

1/2 cup cream

1/2 cup milk

1 1/2 cup sugar

Butter size of egg

ICE BOX COOKIES

1/2 cup lard

1/2 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

3 1/2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon soda

1 cup nuts

Let stand in ice box couple of hours and cut in squares.  Bake in a slow oven.