Star Potholders | Book #55 | American Thread Company

Potholders | Star Book No. 55 | American Thread Company

Star Book 55
American Thread Company
Original Copyright 1947

Star potholders. Star book no. 55.
23 p., illus. ©1Jan48; (in notice: 1947); AA77126.

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Patterns Included: 
Fish Potholder, Crab Potholder, Bumble Bee Potholder, Butterfly Potholder, Strawberry Potholder, Pear Potholder, Apple Potholder, Leaf Potholder, Acorn Potholder, Tree Potholder, Panties Potholder, Slip Potholder, Dress Potholder, Thorn Rose Potholder, Poppy Potholder, Daisy Potholder, Cookie Jar Potholder, Teapot Potholder, Plate Potholder, Pocket Book Mitt, Scotch Plaid Cap Mitt, Pinwheel Potholder, Square Pinwheel Potholder, Navajo Potholder, Log Cabin Potholder, Indian Circle Potholder, Checked Potholder, Plaid Potholder.

So many handicrafters loved Pot Holder Book No. 32 - with recipes - that American Thread Company decided to design another book with the same idea - but with oh-so-different patterns. These potholders look so bright and sparkling when made with Star Brand Cottons.



1 c. Medium White Sauce
2 c. cooked fresh or canned crab meat
4 tablesp. buttered soft bread crumbs
4 tablesp. grated processed American Cheddar cheese
lemon slices

Combine the white sauce and crab meat, adding more salt and pepper, if desired. Turn into a greased or oiled casserole or individual ramekins, sprinkle the buttered crumbs on top, and the grated cheese over all. Bake in a moderately hot oven of 375° F. for 20 min. Garnish with parsley and lemon slices. Serves 4. Lobster or shrimp may be substituted for the crab meat.



1 c. sifted all-purpose flour
1½ teasp. baking powder
¼ teasp. salt
1 c. finely cut pitted dates
1 c. chopped walnuts
3 eggs
¼ c. melted fat or salad oil
1 c. honey
Powdered sugar

Sift together first three ingredients. Add dates and walnuts, and blend. Beat eggs with hand or electric heater until thick and lemon-colored. Add fat and honey, and blend well. Add flour mixture, and stir smooth. Pour into greased or oiled pan about 12" x 8" x 1". Bake in moderate oven of 350° F. for 45 min., or until firm and brown. Cool slightly; then cut into sticks 1" x 3⅔". Remove with a spatula; roll in powdered sugar. This recipe makes 18 sticks.



1 No. 2½ can peach halves
1 No. 2½ can pear halves
1 No. 2 can green-gage plums
2 tablesp. lemon juice
15 cloves
2 3" sticks cinnamon

Drain liquor from the fruits into saucepan. Add lemon juice, cloves and cinnamon, and simmer, uncovered, for 20 minutes. Strain, reserving cinnamon. Meanwhile, arrange drained fruits in a bowl. Pour hot syrup over all. Top with cinnamon sticks; cool; then chill overnight in refrigerator. Serves 8 for dessert.



2 tablesp. butter or margarine
⅓ c. shaved or grated maple sugar
6 large Graham crackers
Chopped walnuts

Blend butter and maple sugar. Spread on graham crackers; sprinkle with the chopped nuts, and bake in moderate oven of 350° F. for 10 min.



1⅓ c. fine Zwieback crumbs
2 tablesp. Shortening
½ c. + 2 tablesp. granulated sugar
2 tablesp. flour
¼ teasp. salt
5½ 3-oz. pkg. cream cheese
1 teasp. vanilla extract
4 eggs
1 c. light or heavy cream

Before measuring zwieback crumbs, roll fine with a rolling pin. Then blend thoroughly with the shortening and 2 tablespoons of the sugar and press on to the bottom of a 9" spring form mold. Blend the remaining ½ c. sugar with the flour, salt, and cream cheese, then beat in the vanilla and unbeaten egg yolks with a spoon. Next stir in the cream. Then fold in the stiffly beaten egg whites, and pour on top of the crumbs in the spring form mold. Bake in a moderate oven of 325° F. for about 1¼ hours or until set in the center.

Serves 8-10. 1 tablespoon lemon juice and 2 teaspoons grated lemon rind may replace vanilla. A greased 9" x 9" x 2" square cake pan may be substituted for the 9" spring mold. Cool in pan, then cut into squares and serve.



Remove petals from the flower. Wash and dry, and brush over with stiffly beaten egg white. Dip the leaves in one-half cup granulated sugar. Place on a cake rack, covered with waxed paper and dry in a slow oven. If the leaves are not completely coated, repeat the process.



6 tablesp. lemon juice (about 2 lemons)
1½ c. orange juice (about 4 oranges)
2 tablesp. tea
15 mint leaves
3 c. boiling water
¾ c. powdered sugar
1 c. grape juice

Squeeze juice from lemons and oranges. Combine the fruit skins, tea and mint leaves. Pour boiling water over them, and let steep (stand) until water is cool. Strain off water, pressing liquid from fruit skins. Combine liquid with lemon and orange juices, sugar, and grape juice, and stir until sugar is dissolved. Chill. Serve with ice. Makes 6 c. before adding ice. Corn syrup may replace half the sugar.



1 c. raisins
1 c. currants
1 c. flour
1 c. breadcrumbs
1 teasp. mixed spice
1 c. sugar
1 c. shortening
2 eggs
A pinch of salt
Milk to mix stiff

Mix dry ingredients and let stand for a short while. When thoroughly mixed, add the eggs and sufficient milk to make a firm dough. Place in a greased mold and steam for 3 hrs.



Freshly baked unsliced white bread
Butter or margarine
Stuffed olives (optional)

Remove the crusts from a loaf of bread. Then cut the bread in thin slices, lengthwise of the loaf. Spread each slice with butter, cream cheese, cream cheese tinted with food coloring, or any sandwich filling. Firmly roll up each slice from the end like a jelly roll. If desired, place a row of the stuffed olives across this end before starting to roll. Wrap seam side down in waxed paper, then in a damp cloth, chill for at least ½ hr., and slice across in thin slices.



1 qt. bottled milk or 2 c. evaporated milk and 2 c. water
¼ c. corn meal
½ c. molasses
¼ c. granulated sugar
1 teasp. salt
1 tablesp. butter or margarine
1 teasp. cinnamon
1 teasp. nutmeg

Scald milk in a double boiler. Add com meal slowly while stirring, and cook 20 minutes. Add remaining ingredients, turn into a greased 1½ quart casserole, and bake uncovered in a slow oven of 275° F. for 3 hours, stirring once during the baking. Serve warm or cold with vanilla ice cream, Hard Sauce, Sterling Sauce, or cream. Serves 6. This Indian Pudding may be reheated in an oven of 275° F. if you desire to bake it in advance. To vary, add a few chopped dates.



2 cups cake flour
2 tsp. baking powder
½ tsp. salt
3 egg yolks
1 cup milk
1 cup mashed bananas
4 tbs. melted butter
3 egg whites

Sift flour, measure, add baking powder, salt and sift again. Combine well-beaten egg yolks, milk and bananas. Stir into flour mixture, add shortening, then mix only until smooth. Beat egg whites until they hold up in moist peaks and fold lightly into batter. Bake in hot waffle iron. Makes five 4-section waffles. NOTE: This batter may also be baked on a hot, greased griddle to make pancakes.