She's a Betty

From The Bride’s Blue Book, published in or near South Bend, Indiana but missing the cover and undated. There is a reference to leg powder but none to rationing, scrap drives or Victory Bonds so maybe 1946? Someone who lives in that area and recognizes some of these advertisers could tell us, perhaps.

Apple Betty

3 c. soft bread crumbs
3 T. melted butter or margarine
3 large tart apples
1 ½ t. lemon juice
½ t. grated lemon rind
¾ c. firmly packed brown sugar
¼ t. nutmeg
1 t. cinnamon
2/3 c. hot water
Hard sauce

Toast crumbs; mix with butter or margarine. Place 1/3 crumbs in greased baking dish. Pare apples, core; slice thin. Arrange ½ apples on crumbs. Sprinkle with ½ juice and rind, sugar, nutmeg and cinnamon. Repeat, ending with crumbs. Add water. Bake in moderate oven (350° F.) 45 min. or until apples are tender. Serve hot with sauce. Serves 4.


Apple Wheat Betty

4 wheat-shred biscuits
4 apples
1 c. firmly packed brown sugar
1 t. cinnamon
2 T. butter or margarine
1 T. lemon juice
½ c. water
Orange custard sauce

Crush wheat-shred biscuits. Pare apples; core; slice. Combine sugar and cinnamon. Place alternate layers cereal and apples in baking dish, sprinkling with sugar mixture. Dot with butter or margarine. Mix juice and water; add. Cover; bake in moderate oven (350° F.) 50 min. Serve hot with sauce. Serves 4.


Pineapple Betty

1 No. 2 can (2 ½ cups) crushed pineapple
2 ½ c. corn flakes
½ c. firmly packed brown sugar
¼ t. nutmeg
1 T. lemon juice
½ t. grated lemon rind
3 T. melted butter or margarine
Sherry Fluff sauce

Drain pineapple; place in baking dish. Combine corn flakes, sugar, nutmeg, lemon rind and juice, and butter or margarine. Sprinkle over pineapple. Bake in hot oven (400° F.) 20 min. Serve hot with sauce. Serves 4.


Blushing Betty

2 lbs. rhubarb
1 1/3 c. sugar
1/3 c. seedless raisins
2 T. shortening
1 egg
1 c. flour
1 ½ t. baking powder
¼ t. salt
1/3 c. milk
½ t. vanilla extract

Wash rhubarb; do not peel. Cut in 1-inch pieces; mix with 1 cup sugar. Place in greased baking dish; add raisins. Cream shortening and 1/3 cup sugar. Add egg; beat well. Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture; add vanilla extract. Spread over fruit. Bake in moderate oven (350° F.) 1 hour. Serve hot. Serves 4-6.


Red Cherry Betty

1 No. 2 can (2 ½ c.) pitted sour red cherries
3 c. corn flakes
1 T butter or margarine
2/3 c. firmly packed brown sugar
1 t. cinnamon
½ t. nutmeg

Drain cherries, reserving sirup. Mix corn flakes, sugar, cinnamon and nutmeg. Place alternate layers corn flake mixture and cherries in baking dish. Dot with butter or margarine; add ¼ c. cherry sirup. Bake in moderately hot oven (350° F.) 20 min. Serves 4.