The Reinhardt family tradition of good cooking is well founded.
Margaret Reinhardt, as a young woman, served as a cook for many people,
including Bing Crosby and Max Factor.
Catherine Reinhardt was known among the family for her good cooking.
She worked in Milwaukee as a cook for a prominent Milwaukee meat packer.
One evening he had a lot of important guests for dinner, and Catherine
made a ham dinner for the company. The next morning her employer
came to the kitchen, and asked her specifically just how she had made that
ham. His company the previously evening had raved about the dinner.
Catherine had to write down the specifics of what ingrediants, and
how much went into her ham that evening. Her employer then proceeded
to place her recipe on every package of ham that he sold from then on.
Catherine's Potato Soup
5 potatos (medium)
1 medium onion, chopped
2 stalks celery, chopped
1/2 tsp. salt
2 cups milk
2 tablespoons butter
Cover potatos, onion and celery with water, add
salt and boil.
When tender, mash potatos, onion and celery in the water
that they were cooked in.
Add the milk and butter. Heat but do not boil.
Hickory Nut Cake
1 cup shortening
3/4 cup milk
1-1/4 cup sugar
3 eggs, separated
1 tsp. Vanilla
2 cups flour
1/4 tsp. Salt
1 cup hickory nuts, chopped
3 tsp. Baking powder
Cream the shortening, sugar and vanilla together
Beat in the egg yolks
Mix the dry ingredients, then add to batter, alternating
with milk.
Stir in the chopped nuts
Beat the egg whites until stiff, then fold into the batter
mixture
Grease two 9" layer cake pans; pour batter into pans
Bake at 350 deg. For 25-35 minutes
Frost layers when cool with Cooked Frosting
Cooked Frosting
Combine the following and cook for 5-7 minutes
1-1/2 cup sugar
2 tbsp butter
1/3 cup half and half
½ tsp vanilla
1 tbsp corn syrup
Alternate Frosting
1 cup nutmeats
1 cup sugar
1 cup sour cream
Catherine's Quick and Easy Summer Dessert
2 cups flour
3 heaping teaspoons baking powder
1/2 cup sugar
salt
2 tablespoons butter
1 or 2 eggs in measuring cup and fill cup with milk.
apples or peaches
Add milk and eggs to dry ingredients and blend.
Put in 2 buttered tins and cover with apples or peaches,
sliced.
Sprinkle top with mixture of:
1 cup sugar
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon flour
Bake at 350 degrees until fruit is tender.
While hot drizzle with frosting made with powdered sugar.
Catherine's Pecan Candy Rolls
2 cups white sugar
1/2 cup white corn syrup
1 cup light brown sugar
1 cup cream
1-1/2 cup pecans
Cook cream, sugars and syrup to soft ball stage with little
or no stirring.
Cool a little, then beat till cool.
Turn on a buttered board or platter. Knead until firm,
than shape in rolls and cover with pecans.
Put in a cool place until hardened.
Cut in slices
Scalloped Pineapple
1 can (20 oz.) crushed pineapple, drained. Reserve liquid.
1 cup sugar
2 cups soft bread crumbs
Mix pineapple and sugar and place in a buttered caserole
dish..
Pour a little juice over mix.
Cover with bread crumbs, and add half of juice.
Put dots of butter over the top, and add the rest of
the juice.
Bake 25 to 40 minutes at 350 degrees, till brown around
the edges.
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