FORSYTH - Most of the entries came from residents or were submitted in memory of or to honor former residents, said Sandy Lynch, past president of the Forsyth/Hickory Point Township Historical Society.

The society's newly produced limited edition cookbook, "A Taste of Tradition," commemorates the 50th anniversary of the village's incorporation.

It is hoped sales of "A Taste of Tradition" will raise sufficient funds, for example, to install signage on the water pump that still stands on Ruehl Street. That's where drovers who brought livestock to the railroad station to be loaded aboard trains would secure water for the animals, Lynch said.

Among the recipes submitted are a few of the less traditional, such as those for Chicken Feed, Constipation Bread and Corn Cob Jelly.

"Those were my grandma's recipes," said Cheryl Lehman about the chicken feed and bread entries, "both of them."

Her grandmother always had chickens, so Lehman feels that's a recipe her grandmother, Anna Rudd, probably used. But Rudd also had a collection of recipes.

"She had everything in her collection," Lehman continued.

The bread recipe with the unusual title looked as if it was printed in some kind of column, probably a newspaper column, Lehman said, adding, "I don't know if she ever made it."

The Corn Cob Jelly was a recipe of Lynch's grandmother, Gayle Thompson.

"She used to make it all the time," Lynch said. "It was good."

Among Lynch's personal favorites printed in the cookbook is the Scotch Short "Cake," which also has a family history. It came to the States in 1856 with Lynch's great-great-great-aunt Margaret McNicol.

But Lynch also submitted the recipe for dog biscuits in the "This and That" section of the book. Its recommendation, she said, was that it had been taste-tested by four finicky dogs.

Included in the book are nearly 300 recipes, some historic photographs as well as a short written history of both the township and village prepared by Lynch.

With only 300 copies of the cookbook printed, the committee hopes all will be sold by the time the Forsyth 50th Celebration ends July 26.

Arlene Mannlein can be reached at amannlein@herald-review.com or 421-6976.

If you go

WHAT: Forsyth 50th Celebration

WHEN: Saturday, July 26

WHERE: Forsyth Village Park

EVENTS:

9:30 a.m. to 3 p.m. - Forsyth Post Office special postmark available

10 a.m. - Remarks by U.S. Rep. Ray LaHood, R-Ill., of Peoria

11 a.m. to 7 p.m. - Food served

2 p.m. - Balloon launch

2:15 p.m. - Group photo

3:30 p.m. - Recognition of dignitaries, discussion of time capsule

6:30 to 9:30 p.m. - Captain Rat and the Blind Rivets (two shows)

9:30 p.m. - fireworks

All day - DJ playing, Time Capsule Display, Forsyth/Hickory Point Historical Society cookbook sale, steam engine operation.

As part of the celebration, residents are being asked to think of historical items to be locked in a time capsule to be opened during the village's 100th anniversary celebration.

Some recipes from the book

Chocolate Chip Cheese Ball

1 (8-ounce) package cream cheese, softened

1 /2 cup butter (no substitutes)

1 /4 teaspoon vanilla

2 tablespoons brown sugar

3/ 4 cup miniature semi-sweet chocolate chips

3/4 cup chopped pecans (optional)

Mix all ingredients together in a bowl. Shape into a ball. Refrigerate for 1 hour and roll in pecans (if desired). Serve with graham crackers.

- Source: Debbie Sullivan

Coaches Taco Soup

1 pound ground beef

1 package taco seasoning mix

1 package ranch dressing mix

1 can Rotel tomatoes

1 can stewed tomatoes

1 can kidney beans

1 can pinto beans

2 cans corn (1 drained)

Brown the ground beef and drain. Mix in the taco seasoning and ranch dressing mixes. Add the remaining ingredients and heat thoroughly. Serve with shredded cheese and taco chips on top.

- Source: Dennis Wickline

Zucchini Custard

4 to 5 cups shredded zucchini (packed)

1 1/4 teaspoons salt

1 cup shredded cheese

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 /4 cup chopped parsley

1/4 cup prepared biscuit mix

4 eggs, beaten

1 tablespoon butter or margarine

Sprinkle zucchini with salt and set aside for an hour. Turn into a colander and press out liquid. Combine zucchini, cheese, pepper, garlic, parsley and biscuit mix. Stir in eggs and blend well. Melt butter in a 10-inch glass dish. Pour in custard and bake uncovered at 350 degrees for 20 minutes or until set and knife comes out clean.

- Source: Joy Malone Boostrom

Chicken Diane

2 tablespoons plus 2 teaspoons margarine, divided

1 1/4 pounds skinned, boned chicken breast

1/2 cup minced onion

1/4 cup chopped fresh parsley

2 tablespoons plus 2 teaspoons each steak sauce

2 tablespoons plus 2 teaspoons dry sherry

2 teaspoons Worcestershire sauce

2 teaspoons Dijon-style mustard

In 12-inch skillet, heat half of the margarine over medium heat until bubbly and hot. Add chicken and cook, turning frequently, until lightly browned on all sides and, when pierced with a fork, juices run clear. Remove chicken to a plate and keep warm. In same skillet, heat remaining margarine until bubbly and hot; add onion and saute until translucent, 1 to 1½ minutes. Reduce heat and add remaining ingredients except chicken; cook, stirring occasionally, until hearted through. Return chicken to skillet and turn to coat with sauce.

Four servings.

- Source: Cheryl Lehman

Mrs. Lincoln's Cookies

(Mary Todd Lincoln)

2 cups flour

1 /4 teaspoon salt

1 1/2 teaspoons baking powder

1/3 cup lard (shortening)

6 tablespoons churned butter (butter)

3/4 cup sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla

Sift together flour, salt and baking powder. Beat shortening and butter for 30 seconds, add sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill at least 3 hours. Working with half the dough at a time, roll in 1/8-inch thickness on a lightly floured surface. Cut into desired shapes and place on ungreased cookie sheet. Bake in a moderate (375 degrees) oven for 8 minutes.

- Source: vintage cookbook owned by Sandy Lynch, which included a note that "President Lincoln is said to have loved these cookies."

Scotch Short 'Cake'

1 cup sugar

2 cups butter (no substitute)

4 cups flour

Work all three ingredients together with hands to a smooth paste. Cover bottom of shallow pan with oiled paper and press dough in place. Prick with a fork. Bake in a slow oven (about 325 degrees) until golden brown.

- Source: Sandy Lynch

Note: This recipe was brought over from Lamlash, Isle of Arran, Scotland, by my great-great-great-aunt Margaret McNicol in 1856. The Scots serve it with hot tea.

Dog Biscuits

2 cups whole wheat flour

2 cups all-purpose flour

3/4 cup cornmeal

4 tablespoons vegetable oil

4 bouillon cubes

2 cup boiling water

Garlic, bacon drippings or crisp bacon pieces

Mix the first four ingredients in a large bowl. Dissolve bouillon cubes in boiling water and add to the flour mixture to make a stiff dough. Add bacon drippings, garlic, bacon pieces or your dog's favorite flavor. Roll out on a floured surface to about ½ inch thick. Cut with a dog-bone shape cookie cutter or a glass. Bake in a preheated 300-degree oven for 35 minutes. Let stand in the oven overnight.

- Source: Sandra Lynch

Note: Taste-tested by four finicky dogs.

Chicken Feed

110 pounds shelled corn

30 pounds wheat

20 pounds oat meal

10 pounds meat

4 pounds bone meal

2 pounds salt

4 pounds oyster shells

- Source: submitted in memory of Anna Rudd

Constipation Bread

2 cups milk

4 cups bran

2 cups gluten or white flour

2 teaspoons baking powder

1 teaspoon salt

1 cup molasses

A little melted butter

Mix well and bake in layer-cake tins in a very hot oven for 20 minutes. Take several slices at night just before retiring.

- Source: attributed to Miss

Gardiner, from a collection of recipes of the late Anna Rudd