McNess Recipes and More

Here we are! The last of the McNess Recipes and more articles- McNess, McNess: Secrets of the Champion Cake Baker. I have had such fun looking up information, reading, and enjoying the recipes and nostalgia. But, like all good things, this too has come to an end.

Before I close out my last McNess article, I thought you would enjoy knowing that McNess not only had spices and flavorings, but they had remedies, nectars, food products, toilet articles, miscellaneous, stock remedies as well as brushes.

McNess also offered a “Helpful Free Service for All McNess Customers”. You could take advantage of these free services by writing in with questions. The ad said that the “widely known” physician, surgeon or veterinarian would “promptly” write you back.. All free of charge!

They also would repair your McNess brushes or mops for free. The ad reads -“It makes no difference what concern made the brush or duster we will repair it just the same. Furthermore, we will guarantee when we have put the handle on that it will stay on. Our secret process fixes that.” I guess you can spank Johnny as much as you want with the broom handle because it’s not coming off! HA! That’s me being silly by the way. That was NOT in the McNess ad.

Recipes

Salted Stuffed Dates

Image by Enotovyj from Pixabay

Removes stones and fry dates in butter, but do not burn. Stuff with chopped nuts, seasoned with salt and flavored with vanilla. Roll stuffed dates in confectioner’s sugar and wrap each piece in paraffin paper; twist at the end.

Good Economy Layer Cake

  • 1 1/2 cups flour
  • 1 cup sugar
  • 3 teaspoons full baking powder
  • 2 eggs
  • Milk
  • 5 tablespoons melted butter
  • Flavor to taste

Put flour in mixing bowl, with sugar baking powder. Break eggs into a measuring cup, fill with milk, and add to the other ingredients. Add butter and beat. If baked in layers have a hot oven, if baked in cupcakes have *slow oven.

*I get a chuckle every time I see mentioned slow oven, hot oven, rather hot oven.

Mustard Pickles

Image by congerdesign from Pixabay
  • 1 gallon vinegar
  • 1 cup sugar
  • 1 cup salt
  • 1 cup mustard
  • Cucumbers

Cook mixture and cool. Pour over the cucumbers . Let stand two weeks before using. Delicious and easy to make.

Penoche

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1 tablespoonful butter
  • 1 cup nuts
  • 1 teaspoonful vanilla
  • *Speck salt

Mix sugar, milk, butter, and salt. Cook until it forms a softball when dropped in cold water. Let Candy stand in a pan of cold water until cool. Add nuts and vanilla, beat until stiff. Put in a buttered pan and cut in squares.

Sausage With Fried Apples

Image by Alexas_Fotos from Pixabay

Fry country sausage formed into pats until thoroughly done. Remove from the pan and prepare a dozen slice of apple rings made by removing the cor and peelings from sound apples. Dip into sausage fat and fry until done. Place the rings around the sausages. Garnish with parsley or rings of red pepper and serve very hot.

Sunday Hot Bread

  • 3/4 cups sugar
  • 1 egg
  • 2 tablespoonfuls butter
  • 1/2 cup milk
  • Pinch of salt
  • 1 1/2 cups flour
  • 3 teaspoonfuls baking powder
  • 3 teaspoonfuls lemon extract
  • Granulated sugar
  • Cinnamon

Cream butter and sugar, add egg mixed with mild and extract, then flour and baking powder. Spread in 2 large cake tins, sprinkle with a mixture of sugar and cinnamon. Bake 20 or 25 minutes in a quick oven. Serve preferably hot for Sunday night supper.

A Recipe From Switzerland- Tripe Oysters

Image by deluxtrade from Pixabay
  • 1 pound fresh tripe
  • Salt
  • Fine bread or cracker crumbs
  • Pepper
  • 1 egg beaten
  • 2 tablespoonfuls cold water

Clean honeycomb tripe carefully and simmer it for one hour in water to cover. Cover, sprinkle with salt and pepper, and cut it in oblongs to the size of an oyster. Dip in fine crumbs, then in beaten egg to which the water had been added, then in crumbs again. Fry in very hot lard until brown. Serve with a border of cold slaw, or slice or points of lemon with finely chopped parsley sprinkled over them.

There we have it, friends. A recipe variety to spice up your cooking and baking life! Be sure to let me know if you make the Tripe Oysters. That should be an interesting one. I don’t think all the lemon in the world along with ketchup and ranch dressing could get me to swallow that down.

As always, here is to good food, good friends and a good life!

Michele

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