As usual, click on the images for the full sized 100 ppi versions.
The recipe card set also includes a matching folder for them.
Two recipes from Grandma's recipe box today because I just couldn't decide which one to offer.
The first one is a basic recipe for tapioca. My Grandma had a serious sweet tooth and this was one of her favorite desserts.
1/2 cup pearl tapioca
3 C. milk
2 eggs well beaten
1/4 tsp. salt
1 1/2 C. sugar
1/2 tsp. vanilla
Soak tapioca 24 hrs. in 1 cup milk. Drain, using 2 qt double boiler, add 2 c. milk, tapioca, eggs, salt and sugar. Cook for 15-20 min. stirring constantly. Remove from heat, add vanilla and allow to cool for 10 minutes.
As a kid, I loved it when Grandma made tapioca. As an adult, I use the same recipe more or less. I like it with half white sugar, half raw sugar, 1 more egg, and a tablespoon of vanilla instead of a half tsp.
1 10 1/2 oz. can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. mustard
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. pepper
small bell pepper and onion
Blend all in blender, Refrigerate over night before using.
*Vi says she uses prepared hot mustard with horseradish
This is pretty close to a French dressing prepared according to this recipe, but Grandma always made mine with a lot more vinegar and no sugar because I preferred vinaigrette type dressings. Vi was a friend of hers. I never tasted the dressing made that way, but I think I'll try it on the 4th this year.