This is an old recipe

6 medium sized carrots, wash, scrape and cut into 1/4 inch thick slices. I use the baby carrots now about 3 cups

1/2 cup butter

1/2 cup sugar (I use brown sugar)

Salt and pepper to taste

Cook covered in salted boiling water for 15 minutes. Drain. Melt butter in pan add sugar and stir to melt sugar. Add carrots and cook slowly until carrots are soft and glazed.


Mom used the Golden Cake recipe in the Boston School of Cooking book. I use the yellow cake mix, just as good and not so much fuss.

Frosting for Lady Baltimore Cake

Upon researching this recipe I find that Mom did her own version of this recipe. She made vanilla pudding ( not from a box, from scratch) cooled it and put in between three layers of round cake. She frosted it with a fluffy frosting, because she had the eggs to frost hers with 7-Minute Frosting, stirring and cooking it over a hot stove and in a double boiler using a hand mixer, the one that you crank by hand. I still see her doing that!!

I use the canned fluffy frosting.

Decorate with coconut.

Various versions of this cake are Lemon pudding, cooked and cooled with a lemon fluffy frosting from a can and colored yellow coconut. Mom labored all day on this cake. The newer version usually take 30 minutes to bake, cool, make the pudding and open the can of frosting will take another 45 minutes. DONE!!


4 cups diced potatoes-cooked

4 eggs cooked, peeled and diced

2/3 cup celery, diced

1 medium onion, diced

1 to 2 Tblsp sweet relish

3/4 cup mayonnaise

2 Tblsp mustard

1 teas cider vinegar

1 teas sugar

Stir all ingredient together while potatoes and eggs are still warm. Chill. Salt and pepper to taste.


2 small can sliced black or green olives

1 tblsp horseradish

1 small can drained pimentos, chopped

Many many version of potato salad. This is an old basic one.


Pioneer Potluck: About getting ready for visitors

Our summer visitors from the “Lower 48” get a peek at our home-style Alaskan living. We are always glad to see and greet them as... Read more