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.,
SEDGWICK
COOK
~.BOOK.
j:20f;j"il
PUBLISHED
BY
SEDGWICK
BELIEF
CORPS,
)
..
No. 3 7 . . .
NORWICH, CONN.
•••••••
. . Price,
10Cents
...
\
.
,[
�THE
NORWICH
SAVINGS
SOGIETY
INCORPORATED
ASSETS
JOHN
1824.
OVER $14,000,000,
MITCHELL,
PresLdent.
COSTL'LLO L/Pl'IT7;
CHARLES
R. HUTTS, Asst. Trrasurer.
Treasurer.
SAFE
DEPOSIT
AND
STORAGE
DEPARTMENT.
ENTRANCE
FROM
BROADWAY.
SAFE . DEPOSIT . BOXES . AND . SAFES . TO . RENT.
Vault
for the Storage
of' Valuable
BUILDING, FIRE PROOF.
Goods.
SAFE, BURGLAR PROOF.
PRICEOF BOXESFROM$3 'l'O$25 PER ANNUM.
THETHAMES
NATIONAL
BANK.
16 SHETUCKET
INCORPORATED
CAPITAL
STOCK,
SURPLUS
FUND,
Prcsidmt,
STREET.
£825.
$1,000,000
-
STEPHEN
600,000
B. MEECH,
Cas!tier, CHARLES
lV. GALE.
�OFFICERS.
Presid e11t,
J.
ANNELLA
Senior
STETSUN.
Vice President.
MARY
E.
Ju1tior
BESWICK.
Vice President,
ELIZABETH
WOODMAN.
SecretarJI,
F.
LYDIA
PERKINS.
Treasurer,
NELLIE
E.
BAILEY.
Cltaplain,
ELIZA
McCORD.
Conductor,
EVA
W.
CAULKINS.
Assistant
Conductor,
ELTZA
WALKER.
Guard,
MARY
Assistant
LYDIA
Ist Color Bearer,
2nd ''
3rd
"
"
,,
4t!t
L.
HARVEY.
Guard,
RICHMOND.
J.
ERVILLA
DOROTHEA
MRS.
SUSAN
PAYNE.
BALCOM.
LOUISA
J.
STANDISH.
UNDERWOOD.
�PORTEOUS & MITCHELL.
WE /\l~E SOLE /\GENTS
IN THIS VICINITY
LINES OF C-OOfiS. THEY /\RE W-ORTHY
.. IRONCLAD"
FOR THE FOLLOWING
OF YOUR ATTENTION
.
HOSIERY.
Fot Boys and Girls.
They come in several styles of Rib, and in
all sizes. Every mother should buy "Ironclad " Hoisery as they
are unsurpassed for wear.
Prices are 10c., 12 11'c., 15c., 19c. and
25c. a pair.
·
"WEARWELL
''
HOSIERY.
For Women.
They are made by the foremost hosiery manufacturers of Germany and are unequalled in finish and durability.
Try "W earwell " Hosiery.
THE_. DUCHESS"
DOLLAR GLOVES.
Any woman who once wears the Duchess Dollar Glove will never
wear any other kid glove at that price.
They are perfect in fit
and finish-a dressy, durable glove. All sizes, every style.
NEW IDEA
PAPER
PATTERNS.
Every kind, every size at one price, 10c. each.
agents for New Idea Patterns.
"\Ve are sole
PORTEOUS & MITCHELL.
UNCAS NATIONAL BANI<.
42 SHETUCKET
STREET.
ORGI\NIZED
UNDER THE FREE
INCORPORATED
BY GENERAL
BANKING
Ll\W
:ACT,
1852.
CAPITAL STOCK,
SURPLUS,
OF 1852.
$100,000.
20,000.
OFFICERS.
PRESIDENT, WILLIAM N. BLACKSTONE.
VICE-PRESIDENT, \V. S. ALLIS.
CASHIER, JAS. H. WELLES.
ASSISTANTCASHIER, AUGUSTUS
COIT.
DIRECTORS.
GARDINER GREENE,
WILLIAM H. FITCH,
JOHN C. PERKINS.
GEORGE S. p ALMER,
"\VM. N. BLACKSTONE,
,vALLACES. ALLIS,
JOHN C. AVERILL,
DAVID A. BILLINGS,
JAMES H. WELLES.
�CooK BOOK.
3
BREAD.
MILK BREAD.-One quart milk, one teaspoon salt, one of sugar,
and three of melted butter, half a compressed yeast cake, heat the milk
to blood warmth, and add other ingredients, being careful not to scald
the yeast, then add flour and knead half an hour, set to rise over night,
and bake the next morning.
GHAHA,r BREAD.-One pint of water or milk, one pint flour, one
large pint graham flour, half cup sug ar, t>ne-haH compressed yeast cake
one teaspoon salt, warm the milk, add the yeast to it, sift the flour into a
deep dish, add milk and yeast gradually to flour, beating until perfectly
smooth, set to rise over night, in the morning add salt and sugar, then
graham flour a little at a time, beating all the time, turn into pans and
let rise until light, bake one hour.
STEAMED BROWN BREAD.-Two cups sweet milk, one cup sour
milk, three cups corn meal, one cup flour, one-half molasses, one egg,
one teaspoon soda, one teaspoon salt, steam three hours.
BoSTON BROWN BREAD.- Two pints Indian meal, one pint rye
meal, one cup molasses, one tablespoon soda, mix with sour or butter-milk
quite soft so it will pour, put the soda into the molasses, then into meal,
add a little salt, and steam five or six hours.
CORN BREAD.-Two cups Indian meal, one cup wheat, one cup Sl'Ur
milk, one cup sweet milk, one egg, half cup molasses, half cup sugar, one
tablespoon butter, a little salt, one teaspoon soda, mix and bake quickly.
JOHNNY CAKE.-One pint sour milk, two cups Indian meal, one
cup flour, one egg, two tablespoons molasses, one teaspoon soda, mix
well and bake thirty minutes.
RYE BREAD-(two loaves). Half a compressed yeast cake, one and
one-half pints sweet milk, half teaspoon salt, use two-thirds rye and onethird wheat flour, when molded let stand twenty minutes, bake in a moderate oven one-half hour.
GRAIIA~I GEMS.-One pint milk, one pint graham flour, two eggs,
a little salt, heat your iron hot and bake quickly.
POP OVERS.-Qne egg, one cup milk, one-half teaspoon salt, one
cup flour, heat your iron hot and bake in a hot oven about twenty minutes ; these are very nice for breakfast.
MuFFINS.-One pint warm milk, two eggs, two tablespoons butter,
two tablespoons sugar, a little salt, two teaspoons baking powder, bake
in gem pans.
�Puritan
Delivered
Water
Spring
in any part of city at 10 cents
per gallon by
NORWICH
HYCEA
ICECO.,
P. O. Box,
Tele1•hone
217.
NEW
YORK
call,
16S-2.
BAZAAR,
112 Main St.
MILLINERY.
A. RAPf-1AEll
TELEPHONE,
& CO.
152-2.
ALFRED HUNT.
FLORIST.
VIOLETS,
CHRYSANTHEMUMS
AND CARNATIONS.
ROSES,
FUNERAL
LAFAYETTE
DESIGNS
ST.,
A SPECIALTY.
Next Backus'
G~AftSTON.
PINE
Hospital.
& CO.,
STATIONERY,
ENGRAVING,
BOO~S
AND
PERIOOICAliS,
Pf{OTOGRAPf{IC
158
main
St:treet,
SUPPliIES.
NO~WICft,
CONN.
�CooK BOOK.
BAKING POWDER BrscuITs.-One
pint flour, two tablespoons butter,
two teaspoons baking powder, milk enough to make a soft dough,
one-half teaspoon salt, bake in a quick oven about twenty minutes.
BREAKFAST RoLLS.-One
pint sweet milk, half cup lard, pennyworth yeast or small cupful
make them at night ; in the morning
roll them out about half an inch, cut them out with a cutter and fold ihem
over; put a small piece of butter between the folds; allow them to rise
half an hour. Good for Sunday morning breakfast.
POTATO YEAST.-Pour three pints boiling water on one cup grated
raw potato; then add half a cup sugar and half cup salt. When cool
enough, add yeast to raise it.
RusKs.-One
large half pint milk, half cup butter, one cup yeast;
make a stiff batter and let rise over night.
In the morning beat one egg
and half cup sugar thoroughly together, add a pinch of soda dissolved
very thoroughly; mould into twelve biscuits, let stand in tins until quite
light; bake from twenty minutes to half an hour in a quick oven.
Du.11PL1r<Gs.-One pint flour, two teaspoons baking powder, a little
salt, one scant cup milk; make a soft dough, drop quickly, and cook ten
minutes without lifting the cover.
STRAWBERRY
SHORTCAKE.
One quart flour, one teaspoonful soda, two teaspoonful cream of
tartar, butter the size of an egg, mix with milk very soft and bake quickly
Split in two or three parts, butter one of the parts, sprinkle sugar on,
then put on a layer of strawberries and cover them with cream, lay on
the other part and sprinkle fine sugar on the top.
If the cake is in three
parts make two layers of the berries.
This is good rule for any fruit.
SOUPS.
TOMATO SouP.-To
one pint canned tomatoes or four large raw
ones cut up fine, one quart boiling water, let them boil, then add one pint
sweet milk, with salt, pepper, and plenty of butter, when thin boil, add
e;ght small_ crackers rolled fine. This is equal to oyster soup.
TOMATO SouP, No. 2.-0ne
pint of beef broth, half cup sweet
milk, half cup strained tomato, one tablespoon butter rolled in flour, salt
and pepper to taste.
TURKEY SouP.-Put
all the turkey bones and little bits left of a turkey dinner into about three quarts of water. If you have turkey gravy
or the remnants of a chicken put them in also and boil them two hours
5
�Roa~stran~ & for~,
~uneral Directors,
_..._,
~5 2Tiain Street.
NOR,VIUH
sri~EAJ\1
LAUN]JRY,
1 g3
S.
&
Franklin
J.
Street.
GREGSON.
141-5.
~-Phone
BES'
r
go-o-0-00-0<'-00-00-0oO-O-O
FREE
B
u RN
A .. D.
g COAI--'
ING
g
g<>-O-O<X>O<><><><><X>O<><>
LATHROP,
MARKETa.nd.SHETUCKETSTS. Branch Office,Robinscn's, Shannon Bld.g.
gO-O-OO<>Ooo-oo-oo-o
0-00-00-01
~'INES
8COAL
&00-0-0-000000-0-00<><><><><><>
llianqattan
T
MINED
LE HIGH.
([lotqing d:ompany,
SJ\MUELK~ONIG, Proprietor.
men'5 i <3o!]'5 Q)utfitters,
121-125
NORWICH,
MA.IN
·
STREET,
·
•
CONN.
�CooK £ooK.
7
or more ; skim out meat and bones and set water aside until next day,
fren take all the fat from the top, take the bone and pieces of skin from
the meat and return it to the liquor, boil all together a few minutes, add
mxe seasoning if necessary-an
onion should be boiled in it.
NOODLE SouP.-For
the noodles take one egg, a little salt, four
tablespoons sweet milk, two teaspoons baking powder, flour to make as
stiff as can be rolled out, cut in fine strips, add to soup twenty minutes
before taking up.
PEA SouP.-Pick
over one pint of split peas, wash and soak over
night, in the morning turn off the water and put them in the soup pot,
add four quarts cold v.•-,_ter, half pound salt pork, a small piece of
celery, an onion, and a litt,e pepper; boil gently four or five hours being
careful it does not burn.
When cooked it will look smooth and rather
mealy.
CLAM CHOWDER.-Twenty
clams c·,opped fine, six large potatoes,
two onions, one-fourth pound salt pork, all chopped, butter size of an
egg, salt and pepper to taste, the clam juice, one pint milk and one of
water, five soda crackers rolled, one teaspoon celery seed, boil this slowly
four hours, excepting the milk and crackers, adding water if it becomes
too thick; half an hour before serving add half a cup of tomato catsup,
and last of all add crackers and milk, and two teaspoons Worcestershire
sauce, cut a lemon in slices and serve with it.
SALADS.
MAYONAISE DRESSING.--One teaspoonful mustard, one teaspoonful
powdered sugar, one-half teaspoonful salt, one -founh teaspoonful cayenne
pepper, yolks of two raw eggs, one pint olive oil, two tablespoons vinegar, two tablespoons lemon juice. Mix first four ingredients in a bowl,
add the eggs and stir well, put in oil a few drops at a time stirring until
it thi.:kens.
When the dressing is thick thin it with a little lemon juice,
then add lemon juice and oil alternately and lastly the vinegar,
When
ready to serve add a half cup whipped cream if you like, it will make it
thinner and whiter.
Never mix mayonaise dressing with meat or fish
until ready to serve and then only a part, spread the rest on top.
SALAD DRESSING.-Take one egg and stir in two teaspoons of mus tard, one of sugar, two of butter, a half teaspoon salt, a pinch of cayenne
pepper, two tablespoom vinegar, and about the same quantity of warm
· water, put all over steam and let thicken as cream.
If it seems too thi, k
add a little vinegar or water .
CHICKEN SALAD.-One quart cold chicken, same amount of celery,
or use half as much celery as chicken.
Cut chicken in small pieces, or
�THEEDWARD
CHAP
,PELLCO
..
NORWICH, CONN.
COAL
AND
LUMBER,
TELEPHONES.
THELEADING
ARTIST
OFEASTERN
CONNECTICUT
Finest Platinums.
Carbonettes.
Sepias, Water Colors.
Crayons and Oils.
OVER
LARGER
THAN
BETTER
STORE.
EVEB,
THAN EVER,
OUR ASSORTMENT
DINNER
FANCY
BOSTON
J, F. WILLIAMS
& SON.
EVER,
THAN
CHEAPER
THE
llfL flRt AN
•
OF
SETS.
CHINA
MARINt
INSURANCt
AND
LAMPS.
OFFICE
SMITHBROS
1 ,
157-159
~lain
Sti•(•et.
On•r
Chelsea
S:nings
SHETUCKET
Bank.
ST.
�CooK BOOK.
chop fine a_spreferred.
Select white crisp celery, scrape and cut in small
piece~. mix with a little mayonaise dressing; when ready to serve mould
into shape on a platter and cover with the dressing.
Garnish with hard
boil·ed eggs, lettuce, etc.
LoBSTER SALAD.-Chop lobster fine and also lettuce, two hard boiled
eggs, place lettuce on the dish and lobster on that, slice the eggs and
sprinkle on, cover all with salad dressing.
SALMONSALAD.-Proceed
mon in place of lobster.
the same as for lobster salad using sal-
MEATS, FISH, ETC.
COLD MEATS FOR TEA. -Three pounds round steak chopped fine,
three soda crackers; three eggs, raw, mix very thoroughly, season with
salt and pepper, mix into a loaf, bake two hours, baste often.
VEA~IE.-Take
some of the middle or scrag of a small neck, sea•
son with pepper and salt and (p~t to it or not a few pieces of lean bacon
or ham) make a nice, light crust and bake in the oven.
BEEFSTEAK Prn.-Cut
three pounds of tender steak into small
squares, trim off all the skin, etc. ; beat with a chopper ; chop very fine
an onion or two and add them to half an ounce of pepper and salt, mixed;
stew some of the mixture on the bottom of the dish, then a layer of steak,
then some more of the mixture, and so on until the dish is full; add a
little catsup to taste. Cover with a crust and bake two hours.
ROAST GoosE.-When
the goose is picked, cleaned and washed,
make the stuffing with about two ounces of onions and half as much green
sage, chop them very fine, adding a large breakfast cup of stale bread
crumbs, a bit of butter the size of a walnut, and a little pepper and salt;
mix the whole well together and stuff the goose. For a good sized goo~r
roast an hour and a half. Serve with apple sauce.
GRAVY FOR GoosE.-Boil
the giblets with a small piece of steak,
thicken with a little flour and butter.
ROAST TURKEY.-St. James Style.-Singe,
draw and remove the
lights of a good sized, tender, dry-picked turkey, wash inside and wipe
dry; pare off the gall and chop the liver, with two small onions; put in
a pan with a little bntter, and coo]i: the liver; mix this with a pound of
sausage meat and four boiled sweet potatoes, mashed smooth. Stuff the
turkey with this, tie up both ends, turn nicely; roast one hour and a
quarter; salt a little, untie and dish up the turkey ; add a little broth,
strain the dripping over, and serve with cranberry sauce. Very nice.
9
�· Statio1'er\!,
Tc>oo~s,
Sterfing
S.f ~er
is t h e ri gh t place to b u y your
family supplies if you want
the best goods for the least
money ...
. ....
.
~o~efties,
0'ictures.
~o\Jes
-3
5'~a~es
J}o~1' ~-
88
152 a"c'i154 ~ai"
SGJuare.
~orga1'
@oaf and:
~ai1'
G\.ba~is,
G\.So1',
futl\€,er,
Street.
St.
�COOK BOOK.
RICE AND MEAT CROQUETTE,;.-One cup of boiled
finely chopped cooked meat of any kind, one teaspoon salt,
two tablespoons of butter, haif a cup milk, one egg. Put
boil, and add fae meat, rice and seasoning.
\Vhen this
egg, well heaten
stir one minute. After cooling, shape,
crumbs and fry in :,oiling fat in a frying basket.
Good.
II
rice, one cup
a little pepper,
the milk on to
boils, adJ the
dig in egl;' and
EGG OMELET.- Two eggs, two tablespoons milk, salt and pepper;
beat the yolks of eggs till light colored and creamy; add the milk, salt
and pepper ; beat the whites until they are stiff and dry ; cut and fold
them lightly in the yolks till jnst covered.
When the omelet pan is hot
rub it around the edges with one teaspoon of butter, when bubbling turn
in the omelet quickly and spread it evenly on the pan; cook until slightly
browned underneath, set in oven two minntes to dry, not to brown on
top ; nm a knife around the edge, fold half over, slide on hot platter and
serve immediately.
A NICE WAY TO FRY EGGS.-H ave your fat hot in a frying pan,
grease as many muffin rings as you need, place on the pan, break the
eggs in the rings and cook. ·with a spoon pour the hot fat over them
till cooked.
They come out :n good shape.
SCRA:>1BLEDEGGS.- Six eggs, one teaspoon salt, one tablespoon
butter; put butter in frying pan, and, when hot, drop in eggs (unbeaten),
which should be broken into a bowl ; stir in pepper and salt and keep
stirring three minutes ; serve in a hot dish or on toast; do not let them
remain in the pan until soft.
HAM O:vrELET.-Put a teacup of boiled ham, chopped fine, into a
frying pan well buttered or greased with lard, pouring over it six eggs
well beaten with a small cup of milk. It makes a generous omelet.
Stir
thoroughly, and, as soon as the eggs stiffen, dish and send smoking hot
to the table.
BAKED SALMON.-Wash
and wipe dry and rub with pepper and
salt. Lay the fish upon a grating set over your cooking pan and roast
or bake, basting it freely with butter, and, toward the last, with its own
drippings only. Should it brown too fast, cover the top with a sheet of
white paper until the whole is cooked ; when it is done, transfer to a dish
and cover closely and add to the gravy a little hot water thickened with
arrow root, rice or wheat flour ; wet first with cold water a great spoonful
of tomato sauce and the juice of a lemon.
BROILED F1s11.-Wash
and
lay with the inside down upon
when a light brown, turn for a
and spread with butter and serve
drain the fish, sprinkle with pepper and
a gridiron and broil over bright coals ;
moment on the other side, then take up
at once.
�Remember
...
PRESTON
BROS.
CA"Y FURNISH
YOU
ANY ARTICLE
./,\ ' THE WAY OF
Cooking
Utensils
MANUFACTURH,D.
THEIR ASSORTMENT IS THE LARGEST IN THE STATE.
THEY
WILL
MAKE
PRESTON
YOU
LOW
PRICES.
BROS.,
NO~WICr.l,
s,EINE~,S
COLLINS'
CONN.
c:cC\
( Successor to Harned's. )
BAKERY.
PRESCRIPTION
"HOME-MADE
BREAD"
AND F.!NE PASTRY.
PHARMACY,
RESTAURANT.
Shannon
Building,
NORWICH,
CONN.
25
Cci\7
D.!NNERS
A
SPEC.!ALTY.
OTHER
MEALS
SERVED
TO
ORDER AT REASONABLE RAYES.
<DurSpecialit!J <£ompounbing
Prescriptions Unber a
~{)eek 5!:Jstem.
4t B~O/\DW/\Y.
�COOK BooK.
13
FI SH SAUCE.-While one gill of water is boiling, add one gill of
milk, two tablespoons of butter, one spoonful flour wet with cold water ·
anc cook about five minutes.
ESCALLOPED OYSTERS.- Sprinkle a buttered
cracker crumbs, then put in a layer of oysters, some
tle pepper and a very little salt, and so on until the
crumbs and butter on the top. Pour over the top
until of a light brown.
dish with bread or
bits of butter, a litdish is full, leaving
a little milk. Bake
OYSTERS AKD M ACARONI.-Boil macaroni till tender, put a layer on
a dish, then of oysters, butter, pepper, salt, last a layer of macaroni.
One beaten egg in a cupful of milk; pour over and bake.
FRIED OYSTERS.-Select the largest, dip them in beaten egg and
then in bread or cracker crumbs; fry in equal parts of butter and lard
until they are brown.
They are very good dipped in corn meal instead
oi crumbs.
WELSH RAREBIT.-A layer of cheese and a layer of bread and butter, cut thin; sprinkle each layer with mustard, pepper and salt; over the
last layer pour a cup of sweet milk mixed with one egg well beaten.
Bake 20 or 30 minutes.
VEGET ABLES.
POTATOES FOR BREAKFAST.-Slice the potatoes moderately fine,
put into a pudding dish a layer of potatoes, sprinkle with a very little
salt, cut up butter into little bits and lay tliem over potatoes ; thee add
another layer of potatoes with salt and the bits of butter, repeating the
process until the dish is filled. Fill the dish with milk, place in the oven,
cover the dish with a pan until almost done ; remove the cover until
brown on top.
LYoNNAISE PoTATOEs. - One pint of cold boiled potatoes, half a
teaspoon salt, half saltspoon pepper, one tablespoon minced onion, one
tablespoon dripping, one tablespoon chopped parsley; cut tho potatoes
into half inch dice and season"' ith the pepper and salt; fry the onions in
the hot drippings until light J;irown, add the potatoes, stir with a fork till
they have absorbed the fat, add the parsley and serve hot. One teaspoon
of vinegar gives the potatoes a good flavor.
SuccOTASH.-Take
a pint of fresh shelled lima beans, or any large
fresh beans, put them in a pot of cold water, scrape the kernels from
twelve ears of young sweet corn, put the cobs with the beans, boiling
from one-half to three-quarters of an hour; now take out the cobs and
put in the scraped corn, boll again fifteen minutes, then season with salt
and pepper to taste, a piece of butter the size of an egg, and a half CU?
of cream or milk. Serve very hot.
�A.
B.
OEALtER
MAINE,
IN~
Ot1y Goods, Notions,
Gt1oaet1ies, Boots,
Shoes, Ct1oaket1y, Eta.
KELLY
BLOCK,
219-225
CENTRAL
AVE.,NORWICH,
CONN.
LOCAL
AND
LONG
DISTANCE
TELEPHONE.
ELIJAH
TRACY,
9{0 f>ert
DEALER
IN
%roW1'.
5'res~ ancl
Saft
%eef,
Suns~ine
Sto~es,
9\anges,
5'urnaces.
~eats,
B>or~, ~uHo1',
Ueof, %utter,
..Co11'€>,
@~eese,
0ggs,
§°>ouftr\j, UegetoMes,
tbtc.,
§°>ic~fes o1'c'l @o1'1'ec'l &ooc'ls.
~ath~e- §>ort
1'~af a"cl fa~f>.
WEST
SIDE
MARKET
, 127WMAIN
ST.,
NORWICH,
5 ef e~~01'e
-
CONN.
Ste.a~ a"cl -:KotWate- r
-:Ke.ati" 9.
Sto"e.s, 9{a"ge.s, ©tc.
~
Jlor~ic~,
@o 1' 1' •
127 =2.
---
--
�COOK BOOK.
15
SCALLOPED TOMATOES.-Peel and cut in quite thin slices, make a
forcemeat of bread crumbs, butter, salt, pepper and a little sugar . Put
in a pudding dish the sliced tomatoes and forcemeat in alternate layers;
spread the forcemeat quite thick upon each layer.
When the dish is
nearly full put on a layer of tomatoes and a piece of butter on each slice;
sprinkle in a little sugar and pepper.
Stew the whole with dry bread
crumbs, cover and bake a half hour then ,remove the cover and let brown.
SWEET POTATOES.- They are best baked; are very nice boiled till
tender and laid in the oven to brown.
They require a third longer time
to cook than the common potatoes.
Cold sweet potatoes are excellent
sliced and browned on the griddle.
When one side is done, sprinkle
salt over before turning.
PIES.
PIE CRUST. -One heaping cup flour , a saltspoon salt and a pinch of
baking powder, three tablespoons lard, ice water to mix.
LEMON AND RAISIN Prn.-One
lemon chopped fine, half cup chopped
raisins, one cup cold water , one tablespoon cornstarch, half cup sugar,
half cup molasses.
LEMON Prn.-Bake
the crust separately;
grate the rind, take the
juice of one lemon, yolks of two eggs, two thirds cup sugar, one cup cold
water, heaping dessert spoon cornstarch ; heat and stir until it thickens ;
fill the crust, then frost with white of egg; return to oven and brown.
LEMON PIE No. 2.-One
cup sugar, one cup water, one egg, one
tablespoon of flour, a little salt, one lemon, squeeze out the juice and boil
the lemon until soft enough to pierce with a fork, chop fine ; bake in two
crusts.
This is very nice.
MocK MINCE Prn.-Six
soda crackers, two cups sugar, two cups
molasses, four cups water, two cups chopped raisins, half cup vinegar,
spice to taste.
Makes four pies.
RHUBARB Prn.-Peel,
cut in small pieces, pour over the rhubarb
hot water and let it stand ten minutes; drain, fill plate and cover with
one cup of sugar and sprinkle with small bits of butter.
Use top
crust.
CREAM Prn.-One
pint milk scalded, two tablespoonsful of cornstarch, three of sugar, two yolks of eggs; wet the starch with a little cold
milk, beat the eggs and sugar until light and stir the whole in the scalding milk; flavor with lemon or vanilla and set aside to cool. Line a
plate with pie crust and bake ; fill it with cream and cover it with the
frosting made of the whites of the eggs, well beaten with four tablespoonfuls of sugar ; bake a delicate brown.
�should
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�CooK BOOK.
17
CocoANUT Prn.-Two
eggs, one-half cup of sugar, cup of grated
fresh cocoanut, one pint of milk, one table,p ..)on of corn starch, small
piece of butter ; bake with one crust. One half cup of dessicated cocoanut, soaked in milk three or four hours may be :1sed if you cannot get the
fresh.
BERRY Prn.-Sprinkle
berries slightly with flour, add about one
cup of sugar. Bake in a deep plate, use two crusts.
SQUASH Prn.-One
and a half cupfuls of stewed sifted squash, dry
.and mealy, one cupful of boiling milk, half a cup of sugar, half teaspoonful salt, one salt spoonful cinnamon, and one egg beaten slightly.
Mix
in order and bake.
PUMPKIN Prn.-Make
squash.
the same as above, use pumpkin in place of
FROSTED ORANGE Prn.--The
juice, grated rind and scraped pulp
of one orange, one-half pint milk, yolk of two eggs, two-thirds cup
sugar, whites two eggs beaten with one . tablespoon pulverized sugar for
the top ; set in oven and brown.
FILLING FOR RHUBARB PIF.-One
large cup sugar, one teaspoon
flour, one well beaten egg, one heaping cup rhubarb cb.opped fine.
GLAZING FOR Prns.-One
teaspoon butter, one teaspoon milk, churn
toiether, then take a soft flannel, dip into the milk and wash the pie
when taken from the oven
"RHODELLA'S" CRANBERRY Prn.-Chop
three cups cranberries,
add three cups sugar, one tablespoon corn starch dissolved in a little cold
water, then fill the cup with boiling water and mix all together.
MRS. H.'s PUMPKIN Prn.-One
cup stewed pumpkins.
One cup
rich milk. one -half cup sugar, one egg, white beaten to a stiff froth and
added lastly, flavor with lemon. This is very nice.
SQUASH Prn.-Make
pumpkin.
the same as above using squash instead of
RULES FOR MAKING GOOD CAKE.
Use good butter and fresh eggs.
The butter and sugar should always be creamed together.
The whites and yolks of eggs should be beaten separately.
Put a pinch of salt in the whites to facilitate beating.
Cake should be stir.red in but one direction.
When sugar is hard or lumpy it shot1ld be rolled smooth.
The best baking powder is none too good.
The order for mixing the ingredients is: First the butter and sugar,
then the yolks of the eggs, then a little flour before putting in the milk
or liquid to prevent possibie curdling, then flour and whites alternately,
the baking powder being mixed when dry with the flour, and the flavoring to be put in last of all.
�BLENDED
SPICE.
18
All
ki nd s in one.
The most de1icious
spice in the world.
STANTON
NORWICH,
& TYLER
CONN.
COOK BOOK.
CAKE.
SPONGE CAKE.-Yolks
of two eggs, one cup sugar, (beat these together until very light). six tablespoons cold water, one teaspoon lemon
or vanilla, two teaspoons baking powder, one and one-third cups flour,
lastly, add the whites of the eggs beaten to a stiff froth ; bake in a moderate oven about thirty minutes.--A.
11£. S
ONE EGG CAKE.-One scant half cut of butter, one cup sugar, one
egg, one cup sweet milk, two teaspoons baking powder, two cups flour,
one teaspoon lemon or vanilla.-A.
M. S.
LAYER CAKE.--One tablespoon butter, one cup sugar, two eggs, one
cup sweet milk, two teaspoons baking powder, two cups flour; bake in
three shallow tins.
SPICE CAKE.-Yolk one egg, one-half cup butter, one cup sugar,
one-half cup sweet milk, one teaspoon baking powder, one and one-half
cups flour, one teaspoon each of nutmeg, cloves and cinnamon.
GOLD CAKE.-One-half
cup butter, one and one-half cups sugar,
four eggs (yolks), one whole egg, one-half cup milk, one-half teaspoon
mace, one-fourth teaspoon soda, three-fourths teaspoon cream tartar, two
and one-half cups flour; mix in order given, putting soda and cream tartar in the flour.
SILVER CAKE.-One-fourth
cup butter, one and one-half cups sugar,
one-half cup milk, one-half teaspoon soda, three-fourths teaspoon cream
tartar, two and one-fourth cups flour, five eggs (whites).
QUICK FRUIT CAKR.-Two
cups sugar, four eggs, two-thirds cup
butter, one cup milk, one heaping tea.spoon soda, two teaspoons cream
tartar, one cup each currants and raisins, a quantity of citron, teaspoon
cinnamon.
SPICE CAKE.-Four eggs, one cup butter, two cups brown sugar, one
cup sweet milk and three cups flour, one teaspoon each nutmeg, cinnamon and cloves, and one and one-half teaspoons baking powder.
TEA CAKE.-One and one-half cups white sugar, one-half cup butter,
tw0-thirds cup milk, three eggs, two cups flour, one teaspoon soda, two
teaspoons cream tartar, one teaspoon lemon or vanilla.
MARBLE CAKE.-Three
eggs, one cup white sugar, one-half cup
butter, one-half cup milk, two teaspoons baking powder, one teaspoon of
lemon or vanilla, two and one-half cups fl0ur; take half of this and add
three . tablespoons chocolate, or one-half teaspoon cf each nutmeg, cioves,
mace and cinnamon ; drop a tablespoon of the · ight, then one of the
dark, and so on until all the dough is used; bake in a moderate even,
,
�COOK BOOK.
19
NUT CAKE.-One-half
cup butter, one and one-half cups sugar,
three eggs, one-half cup milk, two and one half cups flour, two teaspoons
bakin2" oowder, one cup of any kind of nuts chopped.
COFFF.E CAKK-One
cup brown sugar, one cup butter and lard
mixed, two eggs, one cup of strong coffee, one-half cup of molasses, one
teaspoon soda, one teaspoon each cinnamon and cloves, one cup of raisins
or currants, five cups of flour, bake about an hour.
ORANGE CAKE.-One
and a half cups sugar, two cups flour, one
teaspoon cream tartar, half teaspoon soda; stir these together with half
cup milk, juice of one orange, five eggs, saving three whites for frosting;
bake in four tins. Frosting.-Whites
cf three eggs, grated peel of one
orange, pulverized sugar to make like jelly.
ANGEL CAKE.-Whites
eleven eggs, one and one-half cups sugar,
one cup flour, one teaspoon cream tartar, one teaspoon vanilla, beat
eggs to stiff froth, beat sugar in the eggs, mix cream tartar into the flour.
DELICATE CAKE.-Three
cups sugar, one and one half cups butter,
five eggs, one cup milk, five cups flour, two teaspoons baking powder;
flavor with lemon.
WHITE CAKE. -Two
cups butter, whites twelve eggs, four cups
sugar, one cup sweet milk, six heaping cups flour, one teaspoon soda,
two teaspoons cream tartar or baking powder.
Nice made in layers with
icing and English walnuts.
PORK CAKE.-One egg, one pound fat salt pork chopped fine, pour
upon it half pint boiling water, one pound choppej raisins, two cups
sugar, one cup molasses, one heaping teaspoon soda, one teaspoon cinnamon, allspice and cloves, half nutmeg, flour to make a stiff batter.
This
quantity makes two loaves.
SOFT GINGER BREAD.-One coffee cup molasses, one coffee cup
sugar, piece of butter size of an egg, two eggs, one cup sour milk, with
one teaspoon soda, ginger, salt, cinnamon mixed in flour, one-half teaspoon powdered cloves, three scant cups flour. Bake in two pans in
rather slow oven.
vVATERMELONCAKE,-L."gl,t part: One cup white sugar, one-half
cup butter, two-thirds cup milk, whites three eggs, two teaspoons baking
powder.
Make cake stiff. Red part: One cup red sug1r, half cup butter, two-thirds cup milk, white three eggs, two teaspoons baking powder,
flour to stiffen, raisins.
DIAMOND CAKE.-One cup sugar, three eggs, one tablespoon butter.
three tablespoons milk, one cup flour, one teaspoon baking powder,
Flavor the frosting with vanilla.
Bake on a dripping pan and cut in
diamonds.
�GENUINE IMPORTED
CASSAVA TAPIOCA.
20
REQUIR~:S
NO
SOAKING.
STANTON
NORWICH,
& TYLER,
CONN.
CooK Bo o K.
CHOCOLATE CAKE.-Three
cups sugar; one cup butter, three eggs,
one cup cold water, four cups flour, two-thirds cake Baker's chocolate
dissolved in half cup boiling water , three teaspoons baking- powder ;
flavor with vanilla.
This receipt makes two loaves.
CocoANUT CAKE,-Four cups flour, three cups sugar, one cup milk,
five eggs beaten separately, save whites of three for frosting, one cup butter, three tea spoous baking powder, half cocoanut grated, put into the
cake ; the other half put with whites three eggs and half a cup powdered
sugar, with orange or lemon extract.
!lake the cak" in jelly pans ; when
done spread frosting between and on top.
lcE CREAM CAKE.-Half
cup butter, half cup sweet milk, one c•1p
of sugar, one and three-quarters cups flour , the whites of three eggs well
beaten, two teaspoons baking powder ; flavor with lemon; for the frosting use yolks of two eggs and flavor with vanilla.
DOLLY V ARDE:slCAKE. - Two cups sugar, three eggs , two-thirds
cup butter, one cup milk, two and one-fourth cups flour, one teaspoon
cre,im tartar, one-half teaspoon soda, one teaspoon lemon flavoring; bake
one half in two layers; to the remainder add one cup cciopped raisins, one
large spoon molasses, one teaspoon cinnamon, one-half teaspoon nutmeg.
Put jelly or frosting between each layer.
PLAIN CAKE.-Three
eggs, two cups of sugar, one-half cup butter,
three-quarters cup sweet milk, one teaspoon cream tartar, one-half teaspoon soda; flavor with lemon or vanilla to suit taste, flonr enough to
make it of proper consistency.
POND LILY CAKE.-One cup butter, one and a half cups sugar,
whites of five eggs, one and a half pints of flour, one and a half teaspoons of baking powder, one cup milk; flavor with one-half teaspoon
T.)Se flavoring.
VANILLA CAKE.-One and a half cups butter, two cups sugar, yolks
of six eggs, one pint flour, one and a half teaspoons baking powder, one
teacup cream, one teaspoon of vanilla.
Rub butter and sugar to a light
cream, add egg yolks and cream, flour sifted with baking powder and extract.
Mix into a smooth, rather firm batter.
Bake in shallow tins in
hot oven over thirty minutes.
LEMON CAKE.-Three
teacupsful sugar, one cup butter, five eggs,
a level teaspoon of soda dissolved in a cup of sweet milk, four full cups
sifted flour, two teaspoonsful of lemon extract.
Bake in two shallow
tins. Ice when cold with a lemon icing.
�COOK BOOK.
2 [
WHIPPED CREAM CAKE.-One
cup sugar, two tablespoonsful of
soft butter stirred together, add the yolks of two eggs well beaten, then
add four tablespoonsful of milk, a little of vanilla extract. then the beaten
whites of the eggs. Mix a teaspoonful of cream tartar and one-half teaspoon of soda in a cup of flour, sift it into the cake batter and stir it
lightly.
Bake in a small dripping pan. When the cake is cool, have
ready one-half pint of cream sweetened and whipped to a stiff froth, also
flavored with extract of vanilla.
Spread over the cake while fresh.
STELLA'S FRENCH CAKE.-Three
eggs, two cups sugar, two and
one-third cups butter, one cup sweet milk, three cups flour, two heaping
teaspoonsful of baking powder.
Flavor with extract of lemon or rose.
MYRTLE CAKE.-Five
eggs beaten light and yolks strained, three
cups powdered sugar, one cup butter creamed with the sugar, one cup
sweet milk, two teaspoonsful baking powder, four cups sifted flour, one
teaspoon of lemon and one -half teaspoon nutmeg.
Bake in two loaves
and cover with lemon frosting.
SEA FOAM CAKE.- One and one-half teacups pulverized sugar,
whites ten eggs, one rounding cup flour, one-half teaspoon cream tartar
mixed in the flour, flavor with lemon.
Beat the whites to a stiff froth,
sift the sugar in and add the flour, in which the cream tartar has been
mixed.
Stir lightly, just enough to mix the flour.
Bake one hour,
When the sizzling sound ceases the cake is done.
Co:-iFEDERATE CAKE.-Two cupsful butter, two cupsful sugar, ten
eggs, one-half teaspoonful baking powder, one and one-half pints flour.
Rub the butter and eggs to a light white cream, add the eggs two at a
time, beating ten minutes between the rest, add the flour sifted with the
baking powder, then flavor with one teaspoon extract of orange, and mix
it until is a smooth batter.
DucHESSE CAKE.- One and one -half cupsful butter, one cup sugar,
six eggs, one teaspoon baking powder, one pint flour, one teaspoonful
lemon or vanilla.
Rub the butter and sugar to a light cream, add the
eggs, two at a time, beating ten minutes between each addition.
Sift
together the flour and baking powder, add the butter, etc , with the
extract.
Mix into a medium thick batter and bake in small shallow
square pans lined with white paper and bake in a ~teady oven thirty
minutes.
When they are taken from the oven ice them.
FRIED CAKES.-One cup sugar, one cup sweet milk, two eggs, butter the size of a large walnut, two teaspoons baking powder, mix and roll
out and fry in hot lard.
�sPrcE YOUR MINCE PIES, FRUIT
CAKE, DOUGH CAKE, ETC., with
22
Stanton's
Blended
sp·ice
COOK BOOK.
FRIED CAKES.-One cup sugar, one cup sweet milk, two eggs, three
tablespoons melted butter, two teaspoons baking powder, flour enough to
handle well ; fry in hot lard.
VANILLA CoOKIES.-One cup sugar, two-thirds cup butter, two eggs,
one and one-half teaspoons baking powder, one teaspoon vanilla, one tablespoon sweet milk, add flour enough to roll out.
GINGER SNAPs.-Put one teaspoon of soda and one of ginger into a
teacup and fill up with molasses an<l beat until very light, then put three
tablespoons of lard into a cup and pour three tablespoons of boiling hot
water over it ; mix with enough flour to roll out well and bake in a
quick oven.-A.
M. S.
DROP CooKIES.-One
cup sugar, half cup butter, one cup milk, one
egg, two cups flour, two heaping teaspoons baking powder, one-fourth
nutmeg, drop in tins and bake in a quick oven.
SUGAR CooKIES.-One
cup butter, two cups sugar, two eggs beaten
light in a cup, then fill up with sweet milk, one teaspoon soda, two of
cream tartar, mix soft, nutmeg and caraway seeds; bake in a quick oven.
CINNAMONWAFERS.--One-half pound sugar, one-fourth pound butter, two eggs, one-fourth cup milk, one tablespoon cinnamon, one-half
teaspoon soda, one of cream tartar, flour enough to handle well, roll thin
and bake in a quick oven.
FILLING FOR LAYER CAKES.
BANANAFILLING.--Make an icing of the whites of eggs and one
and one-half cups powdered sugar. Spread this on layers and then cover
thickly with bananas sliced thin or chopped fine. The top should be
simply frosted.
CREA~! FROSTI'.\'G.- -One cup thick cream whipped, sweetened and
flavored wit;, vanilla; spread this between the layers and on the top.
ORANGE FILLING.--Peel two large oranges. remove the seeds an<l
chop fine, add half a peeled lemon, one cup sugar and the beaten white
of one egg. This makes a very fine filling.
FIG FILLING.-Chop
a pound of figs fine and put in a stew pan,
pour over them a iea cup of water, add half a cup sugar, cook until
soft. When cold spread between layers.
CHOCOLATE CREAM FOR FILLING.--Five
tablespoons of grated
chocolate, enough milk or cream to wet it, one cup sugar, one egg. one
teaspoon vanilla, stir the ingredien~3 over the fire until thoroughly mixed,
having beaten the egg well before adding it.
�CoOK BOOK.
23
CHOCOLATE FILLING.-Whites
of two eggs beaten to a stiff froth,
one cup powdered sugar, flavor with a little vanilla, then add four
tablespoons grated chocolate.
Beat this very lightly so as to give the
filling a speckled effect.-A.
M. S.
GOLDEN FROSTING.-A very handsome frosting can be made by
using the yolks of the eggs instead of the whites.
Proceed exactly as for
ordinary frosting.
CoCOANUT CREAM FILLING.-One
cup rich milk, one tablespoon
flour or cornstarch, three tablespoons sugar, one egg, the white beaten
stiff and added when the cream is cold ; flavor with lemon or vanilla.
Spread on layer cake and sprinkle thick with cocoanut.
PUDDINGS
COTTAGE PUDDING.-One
egg, one tablespoon of butter, threefourths cup of sugar, one-half cup of milk, two cups of flour, two teaspoonsful baking powder; flavor with lemon extract and bake in a hot
oven .: serve with hot liauid sauce.
INDIAN PuDDING.-One
qua,t milk, five teaspoonsful Indian meal,
wet up the meal with a little milk and add it to the boiling milk; sweeten
to taste; six eggs, take out the whites of two; beat the four eggs and
two yolks and stir into the pudding; bake one-half hour ; beat the whites
with a little sugar and when the pudding is baked put on the top and set
in the oven to brown.
DELMONICOPUDDING.--One quart milk, three spoonsful cornstarch,
mix the starch with a little of the milk, and stir just before it boils ; boil
from three to five minutes.
Take six eggs, separate the whites, beat the
yolks with six tablespoonsful of sugar and stir in. Flavor with lemon.
Let it boil a moment.
Beat the whites to a froth with three tablespoonsful sugar ; pour over the top and brown.
BIRD'S NEST PUDDING.-Put
into three pints boiling milk six
crackers rolled fine, add one cup raisins; when cold add three eggs, well
beaten, four apples, pared and cored ; sweeten to taste.
Bake one hour.
Serve with sauce.
APPLE SNOW.-Six good sized apples; remove skin and core; add
the whites of three eggs, one cup sugar ; beat to a stiff froth.
Sauce:
One pint milk, yolks of two eggs, two teaspoons cornstarch, two tablespoons sugar, a little salt, flavor with vanilla; add to boiling milk.
TAPIOCA CREAM PUDDING.-Three
tablespoons of tapioca, wash
and cover with milk, let soak over night; in the morning put it on the
stove with one quart of milk, when it boils stir in the yolks of three eggs,
half cup sugar and a little salt, flavor when nearly cold . Make a frosting
of the whites of the eggs with a little sugar.
Set in the oven to brown.
�24
COOK BOOK.
RHUBARB BLANC MANGE.-Prepare
rhubarb as for a sauce, stew
until in a pulp, sweeten and thicken with cornstarch which has been dissolved in cold water.
The amount of cornstarch used depends upon the
juiciness of the rhubarb.
Pour into molds while hot. Serve when cold
with sweetened cream or whipped cream,
This is delicious.
THE QUEEN OF PUDDINGS.- Take one pint of nice bread crumbs,
one quart milk, one cnp sugar, the yolks of four eggs well beaten, rind of
one fresh lemon grated fine, a piece of butter the size of an egg, then
bake till well done. Beat the whites of four eggs to a stiff froth, add a
teacup sugar, the juice ')f one lemon; cover the pudding with jelly and
then put on the frosting; put in the oven till brown,
SUET PuDDING.-One cup suet (chopped fine), one cup raisins, half
cup molasses, one cup milk, half teaspoon soda, one teaspoon cream
tartar, two eggs and salt. Steam three hours.
CoCOANUT PUDDING.-Grate
one cocoanut, three dried biscuit,
rolled fine, or the same quantity in stale bread, eight eggs, one-fourth
pound butter, a little salt, one quart milk to be boiled and poured on the
dry bread, the coc0anut to be poured in the last thing.
If the pudding
is plainer, pnt in less butter and more bread and milk, according to your
own judgment.
ORANGE PUDDING.-Six small sweet oranges cut up, one cup sugar
poured over them and let stand.
Make a custard of one pint of milk, a
little salt, yolks of three eggs, well beaten, two tablespoons flour in a little cold milk ; add to boiling milk and pour over the oranges.
Beat the
whites of eggs to a stiff froth, add one tablespoon powdered sugar, pour
over the custard; set in the oven to brown.
Eat cold.
RICE AND APPLE PUDDING.-Co1e as many nice apples as will fill
the dish, boil them in light syrup, prepare one-fourth pound of rice in
milk, with sugar and salt, put some of the rice in the dish, then put in
the apples and fill up the intervals with rice. Bake in the oven till it is a
fine color.
HALF-PAY PUDDING.-Four ounces of each of the following ingredients, viz.: Suet, flour, currants, raisins and bread crumbs, two tablespoons molasses, half pint milk, all of which must be well mixed together
and boiled in a mould four hours ; add a pinch of salt. This is an
excellent substitute for Christmas plum pudding.
PUDDING SAUCES.
FOAMY SAUCE.- Beat the whites of two eggs until foamy, not dryadd one cup of sugar and beat well, add one cup of boiling milk and last,
iuice of one lemon.
�COOK l:!OOK,
25
APRICOT SAUCE.-Boil together for five minutes one cup of apricot
Use any
juice, one-half cup sugar, one teaspoonful corn starch ; strain.
kind of fruit juice in like manner.
HARD SAUCE.-Rub one-quarter
gradually half a cup powdered sugar.
cup of butter to a cream, add
Flavor and put on ice.
WHIPPED CREAM SAUCE.-Mix one cup of cream, teaspoonful vanilla, half a cup powdered sugar, and whip witl:out skimming the froth.
Add beaten white of one egg and beat altogether.
MOLASSESSAUCE.-Mix one cup molasses, one tablespoonful vine•
gar, half a saltspoonful salt and one tablespoonful butter.
Boil ten minutes. Good for plain boiled rice.
LEMON OR VANILLA ICE CREAM.
One quart rich milk, three eggs, one large tablespoonful cornstarch,
one coffee cup granulated sugar.
Put the milk in a tin pail and set ;t in
a kettle of hot water to boil. Rub the cornstarch smooth in a little cold
milk, add to it the sugar and the eggs. Beat these well together and stir
into the boiling milk. Remove from the fire a minute or two and set it
to cool. When perfectly cold add one teaspoon of vanilla, lemon or
orange flavoring and freeze.
CHOCOLATEICE CREAM.
One quart cream, one pint new milk, two cups sugar, two eggs,
beaten very lig-htly, five tablespoomful chocolate rubbed smooth in a
little milk. Heat the milk nearly to boiling and pour slowly in with the
beaten egg and sugar. Stir in the chocolate, beat well three minutes and
return to the inner kettle.
Heat until it thickens well, stirring constant•
ly, take from the fire and set aside to cool. When the custard is cold,
beat in the cream and freeze.
PICKLES AND PRESERVES.
SWEET PICKLED PEACHES.-Seven pounds fruit, three and one-half
pounds sugar, one pint vinegar, one ounce cloves, one ounce cinnamon.
Scald and pour over fruit three days in succession.
SPICED CURRANTS.-Five pounds currants, four pounds sugar, one
pint vinegar, four teaspoons cinnamon, two teaspoons cloves. Boil three
hours.
CHILI SAUCE.-Thirty large tomatoes, ripe, smooth and round, ten
green peppers, five teaspoons salt, twenty tablespoons sugar, ten cups
vinegar, five· large onions; put on the stove the vinegar, and tomatoes
whole, after having peeled them, chop peppers and onions very fine and
then put in all the ingredients and boil till quite thick.
Put up in glas3
jars after it has cooled.
�26
COOK BOOK,
ToMATO CATSUP.-Scald
and peel one bushel ripe tomatoes, then
put on the stove and stew; when soft, sift through a wire sieve, then put
in a kettle, and to each quart of liquor add two-thirds wine glass salt,
one-quarter wine glass whole cloves, one-quarter teaspoonful ginger, onehalf teaspoonful mustard, one-quarter teaspoonful cayenne, two.thirds
tumbler vinegar.
PRESERVEDGRAPES.-Press the pulp from the grapes; put the pulp
over to boil in a little water, then press through a cullender to remove
the seeds, Then put the juice, pulp and skins together, add a pound of
sugar to each pint and boil down thick,
CURRANT, BLACKBERRY,STRAWBERRYJELL.-- Put the fruit into a
stone jar and set this in a kettle of warm water and put it upon the fire,
Let it boil closely covered until the fruit is broken to pieces; strain,
pressing the bag very hard, putting in but a few handsful at a time, and
between each squeezing turning it inside out to scald off the skin and
pulp. To each pint of juice allow a pound of. sugar. S·et the juice alone
to boil, and, while it is boiling, put the sugar into shallow pans and set
it into the oven to warm. Boil the juice just twenty minutes, then throw
the heated sugar into the boiling juice, stirring rapidly all the time. It
will hiss as it drops in and melts very rapidly. Let the jelly just come to
a boil and take off instantly; put into jelly glasses that have been previously rolled in hot water.
RHUBARBA:<IDORANGE MARMALADE.-To every pint of cut rhubarb
allow three oranges and twelve ounces of crushed loaf sugar.
Peel the
oranges, scrape out as much as possible of the white pith and cut the
rinds into thin strips as for orange marmal:ide.
Cut the inside of the oranges into slices, removing the seeds.
Put rhubarb, oranges and sugar
into a preserving pan and then boil them gently over a moderate fire
until sufficiently done, which may be ascertained by trying some of the
marmalade on a plate.
As the scum rises it should be removed.
When
the jam sets pour it into jars to be covered next day.
PRESERVED QUINCES.-Use orange quinces,
Wipe, pare, quarter
and remove all the core and th.e hard part under the core. Take an equal
part of sugar, cover the quinces with cold water, let them come slowly to
a boil, skim, and, when nearly soft, put one-quarter of the sugar on the
top, but do not stir. When this boils add another part of the sugar and
continue until all the sugar is in the kettle.
Let them boil slowly until
the color you like, either dark or light.
PRESERVED PEACHES.-Weigh the fruit after it is pared
nad allow one pound of sugar to every pound of peaches.
quarter of the stones, take out the kernels and break them
and boil in just enough water to cover them, until soft, when
and stoned
Crack oneinto pieces
set aside to
�CooK BOOK.
steep in a covered vessel.
Put a layer of sugar at the bottom of the kettle, then a layer of fruit and so on until both are used up. Set it where
it will warm slowly until the sugar is melted and the fruit h ~t through,
then strain the kernel water and add it. Boil steadily until the peaches
are tender and clear.
Take them out with a skimmer and lay them without crowding upon flat dishes.
Boil the syrup until it is thick and clear,
taking cff the scum.
Fill the jars two-thirds full of peaches and pour
over them the boiling syrup and fasten securely.
BEVERAGES.
CHOCOLATE.-One tablespoonful chocolate for each person.
Pour
on boiling water and allow to thicken up; milk enough to cool ; then stir
in well beaten egg and sugar to taste; add milk and boil ten to twenty
minutes ; flavor with extract vanilla.
Bea t whites of eggs and pour over
when ready to serve.
Coco;1,, - Six tablespoonsful cocoa to each pint water, as much milk
as water, sugar to taste.
Rub cocoa smooth in little cold water; have
ready on the fire pint boiling water; stir in grated cocoa paste.
Boil
twenty minutes, add milk and boil five minutes more, stirring often.
Sweeten in cups so as to suit different tastes.
CoFFEF: FOR Six PERSONS.-Take one full cup ground coffee, one
egg, a little cold water ; stir together, add one pint boilinl?; water, boil
up; then add another pint boiling water and set back to settle before
serving.
FRENCH COFFEE, No. 1.-Three
pints water to one cupful ground
coffee. Put coffee grounds in bowl; pour over it about one-half pint
cold water and let stand for fifteen minutes; bring remaining two and
one -half pints water to a boil. Take coffee in bowl, strain through fine
sieve, then take French coffee-p:it, put coffee grounds in strainer at top
of French pot, leaving water in bowl. Then take boiling water and pour
over coffee very slowly.
Then set coffee-pot on stove five minutes; must
not boil. Take off and pour in cold water from bowl that coffee was first
soaked in to settle.
Serve in another pot. The French, who have the
reputation of making the best coffee, use three parts Java, one part Mocha.
FRENCH COFFEE, No. 2.-One
and one half
Put in a flannel bag, tie top and put in old fashioned
three pints water, boil ten minu:eS-; serve in another
rich coffee cm be made by adding to grounds first
egg, shell and all broken, and thoroughly mixed "·ith
is used omit soaking coffee grounds in water.
cups ground coffee.
coffee-pot; pour on
coffee-pot.
A very
placed in bowl one
coffee. \\,'here egg
�COOK BOOK.
VIENNA COFFEE.-Equal
parts Mocha and Java coffee ; atlow one
heaping tablespoonful of coffee to each person and two extra to make
good strength.
Mix one egg with grounds, pour on coffee one-half as
much boiling water as will be needed, let cofiee froth, then stir do\\·n
grounds and let boil five minutes; then Jet colTee stand where it will keep
hot, but not boil, for five or ten minutes, and add rest of water. To one
pint of cream add white of an egg, well beaten; this is to be put in cups
with sugar and hot cofiee added.
TEA. -To make good tea is almost as difficult as to make good coffee;
the failure in both cases usually comes from not usini good and sufficient
material.
Following receipt makes good tea: Scald teapot, put iu plenty
tea, cover with boiling water, spread thick napkin over and about it and
let stand five minutes before filiing with more boiling water; let stand
ten or twelve minutes longer and pour out.
lcED TEA,-Mixed
tea makes a better cold drink than either black
or green.
Strain it into perfectly clean bottle and keep on ice. When a
drink is wanted, pour glass three-quarter full, sweeten lavishly and fill up
glass with broken ice. Drink without cream.
SPECIAL RECEIPTS.
Sr<IP DooDLEs.-One
cup sugar, half cup milk, one egg, one and
one-half cups flour, one tablespoon butter, one and one-half teaspoons
baking powder, bake in square tin, and when ready for oven mix one
teaspoon cinnamon with six of powdered sugar and sift over top. Cut
into squares; cocoanut or chocolate can be used instead of cinnamon.
SPONGE CAKE.-Mix
one and one-half teaspoon
lemon or orange, two eggs
or cream, mix in the order
in a bowl one and one half cup pastry flour,
baking powder, bne cup sugar, one teaspoon
broken into a cup and the cup filled with milk
given and beat very hard till light.
FRENCH PICKLE.-One peck green tomatoes sliced, six large onions
sliced, one cup salt. Let stand over night, drain well. Cook twenty
minutes in one quart vi'begar, and two quarts water, drain again and add
two quarts vinegar, two pounds brown sugar, half pound white mustard
seeds, one teaspoon red pepper, one tablespoon mustard, one table;poon
cloves, one tablespoon cinnamon, one tablespoon allspice, one tablespoon
ginger, simmer two hours.
PICCALL!Ll.l.-Chop
together o~e peck green tomatoes, six green
peppers, four onions, add one tablespoon salt and drain.
/\dd vinegar
to cover and one cup sugar, one tablespoon allspice, one tablespoon
cloves, one tablespoor. cinnamon, four tablespoons white mustard seeds.
Simmer one to two hours.
�COOK BOOK.
SPICE CooKIES.-One
cup molasses, one cup sugar, one cup butter,
one cup milk, one teaspoon cinnamon, one teaspoon cloves, one teaspoon soda , one teaspoon baking powder.
PLAIN CooKrn S -Half
cup butter, one cup sugar, quarter cup
milk, one egg, two teaspoons baking powder, flour to roll thin, cream the
butter, add the sugar, milk, egg beaten lightly and baking powder mixed
with flour. Add caraway seeds if liked.
WALNUT FILLING FOR CAKE.-One cup milk, half cup sugar, pinch
salt. Thicken with one tablespoon cornstarch, when cool stir in one cup
walnut meats chopped.
CREAM PuFFs.-One
cup water, one butter.
Bring to boil and stir
in one cup flour, take off stove and stir till smooth.
Cool, then stir in
three eggs, one at a time. Drop spoonfuls on buttered baking tin.
Bake
fifteen or twenty minutes in hot oven . Make twelve puffs.
LIFE PRESERVERS.-Drop
hot fat and fry as doughnuts;
spoonfuls of bread dough risen light into
nice for breakfast, with or without syrup.
CREAM NECTAR.-Six cups sugar, three pints water, half lemon
juice . two ounces tartaric acid, bring to boil and thicken with half cup
flour stirred smooth in little water.
When nearly cold add well beaten
whites of three eggs . Flavor with one ounce essence wintergreen.
Use
one large tablespoon of above syrup to half glass water, stir in quarter
teaspoon soda.
SPLIT PEA So u P -One cup dried split peas, three pints cold water,
one tablespoon butter, one tablespoon flour, half teaspoon sugar, one teaspoon salt, soak over night, then let simmer till dissolved.
When soft
rub through a strainer. Add either water, stock or milk to make the consistency you wish. Cook one large tablespoon butter and one of flour
together, add to strained soup while boiling.
MOCK CHERRY Prn.-One
and one half cup whole cranberries, half
cup -raisins seeded and chopped, one cup sugar, one tablespoon flour, half
cup water with one teaspoon vanilla.
FITCHBURG SCRIPTURE CAKE-One cup butter, Judges S: 25; two
cups sugar, Jere. 6: 20; three and one-half cups flour, I Kings 4: 22;
two cups raising, I Sam. 30: 12; two cups figs, I Sam. 30: 12; one cup
almonds, Gen. 43: II; one cup water, Gen, 2.;: 20; six eggs, Isa. 10:14;
a little salt, Lev. 2: 13; one large spoonful honey, Ex. 16: 31; spices to
taste, I Kings, 10: 2; do as told in Prov. 23: 14. Add two teaspoonfuls
of baking powder.
�FLEISGHMANN'S
S~ea ct %ur~e,
VEGETABLE -Pur1'iture.,
GOMPRESSEOCBa r~e.ts,
YEAST
HAS
RO EQUAL.
H. R. WOODWARD
Don't let lite co11!mls of
tltis book so la/,c 11pyo11r
mind as to ha,,1,, you forg-et the .........
.
a1'c1 Sto~e.s.
41 MAIN STREET.
W, H. CARDWELL,
FLOUR,
GROCERIES
andPROVISIONS,
BUTTER
, CHEESE,
FRUIT
,
andCAN-NED
GOODB.
VEGETABLES
INTHEIR
SEASON
.
3 t o 9 MARKET
NORWICH,
J. H. STANDISH,
DEALtE~
ST. ,
.
CONN.
f. J. MOULTON,
IJ',I
TRUNKS,
TRAVELING
BAGS, pt]oto~ra pt]~r.
SUITCASES,
HARNESSPICTURE
FRAMES
MADE
TOORDER.
AND
HORSE
GOODS.
35 BROADWAY,
56 MAIN STREET.
ESTABLISHED
A
T HATCMER
1834 .
OTIS.
ROBERT W. O TIS,
A. T. OT IS & SONS,
DEALERS
IN
NORWICH,
-
CONN.
STEPHEN
A. BAILEY,
Meats
AND
FINEGROCERIES
ANDPROVISIONS,Provisions~
I
I
I
I
261 MAIN STREET
Telephon
e 124 5.
NORWICH
,
, CONN .
40 Broadway,
Norwich,
Conn.
�MElUORANDA.
�MEJU:ORANDA.
�45 Broadway,
Central
Building.
'-~L
~~
RALLION
THE
GROCER.
NORWICH,
GILT
EDGE COFFEEJ
THE
L. A.GALLUP
CO.
31 Water
St.,
NORWICH , CT .
P R OPRIETORS.
CONN.
J. McJENNETT,-IF77E5l~
·::--,.
I44 and I46 Mai'n St.
c;rvEs
PARTICULAR
CHJLDNE.V'S
A.\'D
ATTE, Y T I 0.1\' TO
J. \ 'FA.\'7S
CL OA A-.'>·
.
C0.4 JS, REl.:FJ;__RS, HO.YNElS
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GO.
,
$
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STORE.
P
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3 STO~ES
BI
EWELRY
STORE.
J
145
Ideal
Patent
Kid
.
. .;t. .;t.
CY CLE
STORE.
MA.IN 'STREET,
NORWICH,
The
CONN.
QUEEN
QUALITY.
7775f50
$3SHOE
FOR
WOMEN,
SocietyGirl.
After tryi11l{ a pair, the wearer will
become co11vinced ef I lte error ef purchasz11x c/1eaper ones. T/1ey are so neat a/id
perfect filli11,f;·, and you can l(d
ail
kiJ1ds q Leat/1er - Paie11t Leallter a11d
E1zamel, o.f tlus Sltoe is worl/1 more t/1a11
any otlter manufacture at $4.00 a pair.
TVe ltm1e Caif, ht;[;lt cut, 9 incites /1tg/1,
lteavy sole mamtis/1 style, bot/1 ldd and
caif, your choice.for $3. oo.
GEO. W. KIES & CO.
Sol e A ge nts for Nor wi ch an d Vic in i t y
WHEN MARKETING CALL AT THE
PEOPLES
*
MARKET.
6 FRANKLIN STREET.
JUSTIN HOLDEN,
PROPRIETOR.
MEN'S
AND
BOYS'
CLOTH
NG
.
.C:--
'
\ 84
~ail'\
Street •
�
https://archives.library.wcsu.edu/omeka/files/original/Connecticut_Historical_Printed_Miscellanea_Collection._MS_002/6670/ms002_02_16_ribbon.jpg
8cd84e6b6edea0502d56b0d67da53b39
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Connecticut Historical Printed Miscellanea Collection. MS 002
Description
An account of the resource
This collection contains historic printed miscellanea of Connecticut with primary focus on Danbury. Commercial businesses, schools, municipal boards and commissions, and other clubs and organizations produced the material that is in this collection.
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_ms002_ctMiscellanea.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
64305959-ec5a-4011-9cf1-8073df0d88ff
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Sedgwick Cook Book
Creator
An entity primarily responsible for making the resource
Woman's Relief Corps (U.S.)
Description
An account of the resource
8.5 x 5.5", booklet, 36 pgs
Abstract
A summary of the resource.
A fundraising vehicle for the WRC containing practical recipes for breads, sauces, vegetables, and desserts. The booklet came with a WRC ribbon.
Date
A point or period of time associated with an event in the lifecycle of the resource
1899
Subject
The topic of the resource
National Woman's Relief Corps (U.S.)
Woman's Relief Corps (U.S.). Sedgwick Relief Corps No. 37 (Norwich, Conn.)
Cookbooks
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="http://archives.library.wcsu.edu/relatedObjects/MS002/ms002_02_16/#page/1/mode/2up" target="_blank" rel="noopener">Page turner version</a>
IIIF Item Metadata
UUID
d2c56e0e-4a0d-4978-a209-c4ee553be3cb
Civil War
Cookbooks
Norwich CT
-
https://archives.library.wcsu.edu/omeka/files/original/Western_Connecticut_State_University_Photographs_and_Miscellanea_RG8/3080/rg8_RuralCookbook.pdf
df611bfc2b1c15721d25101a0b93374a
PDF Text
Text
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RURAL
CIDB
COOK
BOOK
P ubl l. s h rd b y
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:
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b c ~ tir. ~ c : r.o t ~n tly o r u ntil f ro ct in3
·:1111 .: :; t ".n::: i n pc ~.::.:: . Rc:.:ove . :Je~t. u n ti l t h icl: c no u ci:1 t o c pr c.. ::.'..d . F roc t c.:-..~rc
: '..nJ d e c o:::-c. t c ·:1 i t l: a razil n u:.= .
F lorence . \ycrc
..
..
S nipe D oodle
1 c . c : c:-. r
1
•
1 CG G
1 T . b utt._r
1~- c . f lour
,
._
;i• c . f fil l " :
l ?i T . : .
r.
:r ~ ~ = -~u ~.:'.r ~ 1d ~ ut t ~ r , b c~t c c;3
i nto i t . ~4d milk . S ift d ry i nar c di e ntc
a nd b e.:'. t i n to ~ ixtur c . P ut i n c q u.:'. r c
p~n
~n d
c if t o ver i t .:'. m ixtur e o f 4 T •
•
,
�4J
c onfectione ry
o u ~~ r ~nd
1 T.
cinn ~ mon .
D oria B nxtcr
F e~ ch co
n nd
C re~~
Dc oc crt
Sutt er ~ n i r on ok illct. C over
i7i t l1 b ro·;m c·:Gnr 1 i nc:1 t l1ick . C over
t hio ~-:it :1 f r .: oh p C('.CheD - CUt i n h('.lVCD
p it c ide d onn . O ver t :1ic t urn c opon(5c
c('.lc.e be. t t e r . B('.ke o ne h our i n ('. o loYr
o ven . T urn o ut o n ~ pl!'. t c 0.nd t op
r ri t h ".~hipped cre('.m .
Corn J . R uosoll
D utch
1~
Ca ke
c . o ifted f lour
3 t . Z~king P .
t . oo..lt
3 T . ou50..r
4 T . b utter
1 OG3
~ c. m
ilk
2 lo..r{;c t c.rt n p ·., oo
CUGO.. r
cinn ~m on
b utter
S ift t ogether f lour , b ;-. l:i n3 po":lder, c o.. lt ~nd CUGc. r . ~ix i n o horteninG . Add o il~ t o o l i 3htly bc~tcn · ~ 33 •
l dd t o f lour ~ ixtur c ~nd m~ke ~ o oft
douc;h • Sprcv.d t t 0:: 3/ 4 i nch t :1ick i n
greo..c cd p i c p nn . P eel , a lice, c ore
ap ~ leo
~nd c ut v er y t h i n . r l ;-. ce t o {5eth.:r on t op o f d ou5h. S prinkle Y
iith
o us:-.r .~ nd cinn:"'.mon .:'.nd d ot ; rith b utter .
B ake i n ;-. modc rntc o ven f or 3 0 min .
:.ic rth c-. Ko ohinf'.
i
•
~ pplc
�•
P run c ll
nc .
C ~k c
c~o rt c nin 3
1 1 /3 c . f lour
- 2 C G ~G
2/ 3 c . ot ene d p run eG l c . o our milk
t t . e~ ch o f co d~ , n utme3 , ~llop i ce ,
oc. l t , c inn:--.mon , b :>.lr inG p ond er .
1 c.
o u s~ r
Loui oe 0c:>.mp
On e -T~o - Thre c- Four C ~kc
1 c . m ill~
c . b utt er
1 t . JJt:. l~ inG P .
c . out;c. r
4 C 3 {50
3 c . f lour
V :1Yl il l ~
Gr'. lt
Crea m b utter c.nd GUGc.r . 1 dd e s3
y ol lc::i n ell b c .:1.tcn . i!Ii:x: .::..1 t crna. t cly
f l o ur , o ifted n ith b c.kinG po~d~r .::..nd
o.:-. lt , ·:1 i th m ill~ i nyo e 33 , '::>utter c..nd
o u5c.. r mixtur e . F old i n 0 35 u hitc s c..nd
fl~vor u ith v c.nill a.
1
2
E lizc..be th L .
P~oh
'•
De vil s Food Ca. kc
1 C.
1 c.
•
GU (3C.r
m ilk
1 t . v nn ill ~
ra c . b utter
2 c . f lour
2 er:;c;o
1 t. B . ~ ~
1~ o q . m elted c hoc.
Crca. .i1 ouc;c..r ~nd b utt er t o3ether .
Add e{5G G :..nd ;n ill:. ~ax b~l:in(5 code.. n ith
f lour ~ nd c..dd t o o ther ~ ixtu re . Bec..t
i7e ll. S t ir i n V['..nill<'. [l.nd l ~otly n dd
�4t
me ;t cd c joco l . . . t c . :0.:'.. !-:: c i n mod c!"P.t c o ven
f or 3 0 mi n ute n .
Vi r6i ni~
S oft
;,iol ~ n ::. c c
1
·-:1 0 1 1'"\~ C GCO
l.'l
C.
t•
L . Donne lly
G ir..s .:rbrc.:'. d
C OQ[',
1 e g::;
2 t . c; i nz;c, l ''
1 /3 c . b u tter
} c . nou:c mi ll:
2 c . f l our
~ t . n~ lt
r ut b ut t er ~ nd ~ol~cn cc i n p~n ~ nd
c ool u ntil b oilinG p oint i c rc~chcd . Remo ve f rom f ir e ~ nd c o da ~nd b eat ~ell .
Add milk ~ nd c g3 ~ ell b e a ten n nd r em inin5 i n5rcdicntn mixed ~nd Gifted.
a
B~kc 15 m inutcn i n b uttered s nmll t ine .
H ~v c pD..nn 2 /3 f illed n ith m
ixture .
R uth P icrrcz
C offee
C~~c ~nd
Lo3f C3kc
l c . b utt e r
l c . ::;u :.. c r
7.
c . f lour
l e'""r:
<.:>...:>
;!,.
2 l b . r c. icinc
1.. l b currC'.n tc
1 . l b c itron
2
2
1 t . c l ov cc , a ll::picc , cinn~rnon ~nd a
l ittle o~lt. B<'.kC i n [', n lon o ven ~bout
1 h o ur .
1 c , -.101~n::> ec
1 c . n tr on0 c offee
1 t . c ode.
•
~
Ge ne vieve K uctocz
�•
B lack
CakE~
CrPam 1 cup s ugar with ~ cup buttE~ ~
Ad d 2 e ggs , b ratpn , ~ cup m ilk a nd 1 l ev~1 t?.as~ oon s oda . S i ft t ogPthPr2 c ups
f lour , 1· t easp oon b a king povrdpr and add
a ltPrnately w ith m 1lk . Mi x 1 c up h ot
wat Pr , ~ c u? c o coa , 1 t eas ~o on v an ill a
and add t o c ak~ m ixture .
M ario n : Durnin
P lantation
Ma rbl~
CakP
2/'3 c . m ilk
2 c . slf~ed f l our
·2· t . o l ove s
2 t . B. P.
l ;t ~. c ~ nn am e n .• ' '-· .. . . l ~·" t . r sa.tt l Zt. •
-z t . nutmeg
fa
c . b utt Pr
3 T. qu:tl asse s
l c . s ugar
2 e ggs vre ll b ea t en
S ift f lour ana measur~ . Add b aki ng
poV~Tcie r a na s al t , and s i ft t oge th er t hrP-e
t ~es . Craam b utt er t horoughly , add
s ugar g r ariually and c r?am t ogether u nti l
l ight a na f lutfy . Arid E~ggs , t hen f l ou .-,
alt ~ rna tA l y ~~t h m ilk , s mall a mount at a
t imP . B rat · aft~ r ? a ch a ddition u nt i l smoo ~
n iv1dP b att r r i nto tTO p arts . To one p art
a nd sp ic ~ and molassE~s . P ut b y t ab l esp oons
i nt o g rpa sed l o af p ans - Bx4 x3 - al tPrna t P.
l ight a nd d ark mi xture . Bak ~ i n a mod~ra t P
ov ~ n onP h our and f iftPPn m inutP.s. Spr Pad
w ith butt ~r f ros t1ng •
•
Ad ~ l n
F lanagan
�fd,
~
C hocolate ~o r s t ed ~ cv~l ' s Food C~ko
..
.
2 c . f lour s lftcd
3 e gg y olks b eaten
\
2 t . B. P . · ..
·'::; t • s oda .
2 s q . u ns\:e otcnc CI me l i cc: c hocolat e
;t :~: c . · milk
·:· c . b utter
•
L t . v.anil la
1 c: s u ga r
.'
2 e gg ~hltos s tlffly b eaten
S ift f lour · oncc , m easure and ad~ · ·
b aki l}g :) ot·de r ahd s oda a rid s i ft t o get he r
t lire e t imes . C~ eam b utt er ~hor~ughly and
a dd s ugar g r adually . Cr e~~ . together un~
t ll l lght ~me~ f luffy .. .:\ci.cl. e gg y olks , ·
·
thQn c hocol at e . Bl e nd . ~dq f lour alternate],y F l t h m llk , a sm2.l:J. • --· -:::~r..l :it :--:- ... t ., ·;- ,
b c ~t ~ .nf:; . < ·tcr e a ch add iti on . Ad de~ v an ill a
c::nd. f ol6
cr;~ 1-:-hl t es • •Bal<e i n a G reased
9 ~nc h l aye r p an l n a m odQratc ov ~ n f o r
3 0 mlnut es .
.ln
2 c . f lour
2
t~ · B . ~ .
c . s ugar
._ ~. im.ll<
J lit f lour a n( b ak.. 1b.· "' or-e' ~ r S t:...tae s . C
r
ream b utter •.m6
ad0. s ugar t o th:Ls·· Lll;~ turo .. 1-..dd i'!e ll
b eaten e gg y olks . ~ tlr l n a ltcrn 2tcly •
t he c'~ ry lngrcc~ lc nts :.ln6 mllk . ~\.c~d
c . " bu t t ~ r
~ eg~ yoll<s
1 t . ·v an lll a
.~- ~
•
.._J
••
•'
••
·1
�•
S urprls o Ca ke F ro s t1ng
c ake cr eam c he ese
~ c . c onr . s ugar
t . g r ated nutmeg
fu lx t horoughly a nd · ice t he cake
whll c l t l s ho t .
1
-~·
•
R ita Ma ri e M lJonough
e
Do vi l' s·Food Cake
~
c . b utt nr
l t . ·B . P .
c .. s uga r
l.· t . s a lt · n "
4- oggs
fl. s q . b itt er c hocolate
1 c . mi lk
2~. c . p as try flo ur
1 t . v an llla
Cr oam t he s hor t ening and add s ugar
g radua lly and t hen e gg y olk s t h at h ave
boon b eaten u n tll t hiek and ·l cmon c olor 0d . M and s ift t ho d ry in g r~di ~ nts ,
ix
f l our , ba king powder , a nd s alt ·and add
a l t nrn a tC' l y 'r.i. t h rnllk. Las tly a dd t he
o gg l'•hlt cs , boat cn u ritl l s tlf'f , ffi C' ltod
c hocolatr , and vamill a . Bako f or 45
m 1nut0s l n a mod r. r at n ov C'n
~
!omily Y il si k
•
�I
•
S our llL lk C hocol a t e Cakn
1 /3 c . b utt nr
m ilk
f lo u :;1/5 ·c. co c oa
1 C.
2 c.
.J O U.~
C <..<k ~·
1 c . s uga r
1 t . v an l.l 1a
1 t . s o~ ~ d _J solvod
i n m 1.lk
:iii i !1n1.c Povm11
Ang el Cnkn
1 c s ugar
1 1 /3 c . f lour
} t . c rr am o f' t a rt nr
3 t .. b r~ lG.ng: p onjr r
o al t - c u~ n nc ~ •
2 /3 6 b Caldn d m11k
v-h:;. j C' o o f t hr 0n C' ggs
Ml x and s 1.ft d ry 1.ngrC'dlnnt s f ou r
t lffi ns . Add m11k o1ov-1y 'V-hl1 C' h ot . C ont i nu r b~a ting . Add v ani11 3 a nd b nzt r n
V'"hl t C'O o f flggs .. B a kr 4:5 m1.nut(')s i n a
G101'. ovnn
Hov-ard Jlurgy
•
�.•
S our mi ll{ ChocoL:~ tc C ~J\:e
f lour 1 c . GUG~r
2 e r;3c u e ll b ea ten
2 o q . u n c·:: c. c t cncd
2
1
.1
~
choc ol~te
1 c . o ou r
1 t.
~ il k
v ~n illa
S ift f lour one ~ , ~e~o ur e , ~dd b aki n3 ood~ ~nd a~lt ~nd c ift t oGe ther
t hr ee t.i.me o . ·.r orl: b u tt er 1.:ith o poon u ntil Cl"C:'..ny . Add oucs~r G radu:-.lly , b e:-.tinG
:--.ftCj_" c~ ch .: .dd i t ion . .\.del r;r!,~C :-.nd c hoc ol:.tc . ~d el f lour ~ltcrn~tely ~ith
r.: il l: . •\ d.d v :-.11 ill-. . T urn i nto r;rc=-.ocd
lo ~f u~n 6 x10 i nchc c . B~kc i n ~ modcr~tc - ovcn 3 25o. f or 6 0 minutc.c.
i.i.::. I'G ..... r et F uctcllo
C hocol :-. tc F udGe
C ~ kc
3 C3G y oltc b~~ ten
•
i
c . o il o r b utter
c . o our c ream
l : c q . ~e l t ed c hoc .
1 2 /3 c . f lour
~ c . h ot ~:-.ter
1 t . ~. F.
! t . V'L i ll~
~ t . cod~
~ t . c~lt
3 C3G ~ hit co o ti ff
Ad C:. c u;:_;.--.r t o ~-: el l b .: c.t c.n C0~G . Add
v .. . n ill:'. , C.)l:ib in c c~locol ....t c ·::- i t :1 : 1ot ·:tat ercool o lic;:1t ly :.nc~ c.dd t o cc;3 :'.n cl cu.:;.: .r n ixt ur·e . =-~eo ift · ::it: 'l b nk inr; p or1cl e r ,
o odn , c~lt , :.nd ~ dd t o t he chocol~te
-.-: ix t u l"'e~l t ern:. t cly ·.-r i t :1 c or.ibined m il l{
~nd o il . Fol d i n CG3 ~hitcc . B~ l: c i n
l n ycrc i n ~ oo dcr~tc o ven f or 2 5 c in .
I f c~ cc t o il k c n t c i o pr c p~rcd u cc i t
· .:ith 2 t . 13 . P . :"'.nd 1 /8 t . o f occln .
I c c ·:r i th f ud3c f r oot incs . Ro oe P L'. leroo .
1
l.
~
c
•
ro ·l~ "r
u~~ .
J,.
2
�Prlz ,~
' Jlnnl ng Chocolat r Ca kr
1} c . s u ga r
? ./ 3 c . b uttrr
1 ~ C . I Dllk
1 t . v <: nilla
·;,; c . c o co ~ - cookr d 1 n ~ 4 ua nity o f m1 l k
1 t. G
Oda
2 s cant cu~ s f lo ur
Lou1s r Camp
Ornng .:. Cc kr
?/ 0"' c • s hortl'nlng
.
'
~
.. .
1 ·.::::·
0
c . : m gnr
t . b n king povrd .
c . o r an gr jUlC:"'
3 r ggs
3 c . f lo ur
l t . s a lt
c .. v·a t r r
~.
Lou1s r- Camp
S our M1lk Chocol dt r e ak r
1 c . ~ u ga r
1 c . s our m11k
c . f lour
3 T. 3 hort on1ng
. s od 8
2 s q . c hoco1 a t n
~ t . b e k1ng p o ~ .
1 n gg
~ t . s a lt
1 t . v a nll1 <:
S if t dry l n6r r GLr nt G, a dd su ga r nnd
m G r :r 11 . Add S ) Ur m1l k ~ nd y olk o f r gg
i
L2S tly Zdd c hocol 8t r 2nd s hJ rt l'nl n~
mr lt r d t o gr th r r .
·
1~
~t
�Jl
•
•
•
~ c . s h o rt ~ n1ng
1 ~ c . s ugar
o f ; or a ng ~
1 ~6g a nd 1 y Jlk
2~ c . f lJUr
, t . s~lt
•
4 t . RJ yal Bak1ng ~Jwd~r
1 c . m~lk
1 ~ l 2. ~Ra~~et~~~G c hoct
g rst ed
r~nd
m ~lt e~
•
C r e. am t h P s h ortP.ning. Add s ugar a nd
r ind. ~dd b ~a ten e.g g y J lks. S ift
t oge th P.r f lJur, b ~ king pJTd Pr , · sa lt a nd
a dd ~~t P rn a tP-ly T .ith m ilk . · Lastly f Jld
i n 1 b ~ ~ t P n Pg g ~hit~ . T iivi dA b attP.r i n
2 p ort s - a~ d t h ? ChJCJla t P YJ Onp :. P ut
b y t a blP s pJons - dark a nd l ight - 1nto
5 g r ~as~ d lay ~ r c akP p2ns. B a k~ i n mod~rat P- ov p. n 20 m inut ~ s .
Jran g~
F illinf a nd I cin g
3 T . m ? lt~d b uttP.r
2 c . c onf s ugar
2 T• • o r a n g~ JU1c~
1 Pgg T h1te
g rat Pd r ind J f ~ J r gngP a nd p ulp o f lP.mJn
3 oz . un s vP0 t~n rd c h o cJl a t e
Put b utt Pr , s uga r, orangP j uicP
and r 1nd int~ bo~l. C ut p ulp f rom orangA ,
r ~ mJvin ~ s kin ~ n d s~ P. ds a nd a dd.
BP.at •
a ll t J g PthPr u ntil smoo th. F old i n •
br ~t P n p gg w hit Ps . S pr?ad t hi s lcin~ ·
on l Cl y l" r f Jr t ~ p o f c ak r-> . ,'. hi l P i cing
'
i s ~oft sp rinkl ~ ~th unsT~I" t ~ n~d c hocol a t P, s hav?d f1nP. ~ th a ·aharp k nifP.
TJ r. Pma 1n1ng i cin g adc 2~ s q. o f mP-lt l" d chc
c hoc~l a t e. . SprP ad bl"t~een lay~rs a nd on
t :hr s ~dn s .
·
P ea rl
v.
Gr ~A n
�•
•
F rvstinG
2 T . b utter
3 T. c ocoa
1 t . v anill a
c . p owdered s ug ar
2 ! T. c offee
1*
M innie P owell
Ch ocolat e F no st ing
1 c . s uga r
1
2 c . c oc oa
b utt er s 1 ~ e o f ~ alnut
c . m ilk o r c ream
B oil u nti . a s oft b all i s f ormed
when d ro ppe d i n c o l d ~a ter. Cool a nd
s pread.
l
A lice B urke
•
S imple Ca rmel F rosting
2 . c . bro~n s Lgar
1 c . t hin c ream o r m ilk
1 T . b utter
! t . v c. nill a
11x a l l t h e i ngre dient s , e xcept ~
t he v anilla e nd b oil ~ ithour s tir i ng
u ntil a s oft ~&1 1 i s f orDed when a l ittle
o f t he mixtur e i s d rop ped i n c old w ater .
Remove f ro;n t he s t ove , c<dd v a nilla a nd
b eat ~ith a s poon u ntil c reamy e nough t o
s p read .
�/l
•
All - round Ch ocolate F rost i ng
r
t . b u t te r
~ - pif.ted c onf . s ugar
t . v an i l la
~ t . s alt
3 s q . u ns weetened m elted c hocolate
4 T. h ot ~ i lk
•
Cream t ~ ttAr ~ a d d p art o f s ugar g rad ually , b lend ~ fte r e <ch a d dition. Add va nill < , . s alt , c h ocol ::.. t e a nd m ix w ell . •
Add r P. n'l a in in g s11e:ar a lternately with mil k ,
u ntil o f r ight c onsist e ncy t o P pread .
BP.at e fter :: dd ition u n t il s mooth . H ake
enou~h f roRt in g t o c over t op a nd ~.ides o f
t wo 9 i n ch l ayers o r 3 d ozen c up c akes .
~
~
Ri ta Kane
Cream I cing
•
2 c . c unf . s ugar.
~ t . c ir.n e l'!lon
l /8 t . s a lt - ~o~bine w ith 2 T . c u tt er . B eat v ntil cre a~y .
Add· 2 ' r . p rune j uice •
1 T.. l e ~ o n j 'Jice
•
Se ~ ~ u ntil c r ea my .
~(ix
•
•
•
L ouis e Camp
•
H int F r o sting
A g 0od bnd 4 uick ma de t opp i ng i s
t r.i s - :::'r ec: m t ogsather 2 T . b utter wi t h
l ~ ~ . c onf. 2 uger .
Add 2 T . mi lk . B eat
u'n ti l f luffy . Ad d a few d rops o f p epper -
�•
0
m int .and e n_ough y e;setable c o_lor i n& f or
a p ale g reen t int.
•
Fr a nce~.
?·' urphy
C hocolz.te F udg e
l c . b ro wn s ugar • t . v c. n illa
l c •• \;·h it e s u ga r
l c . b ut s
l c . m ilk
3 T. c oc~ a
• M ix su~r e nd m ilk e nd c oa.k u nt il i t
f orms a s oft _
ball when· t es te_d i n w ater .
RemoNe f rom s tov e a nd b eat u ntil c r eamy .
Add v a nilla a nd n uts. T urn i n p ~ n , c ool ,
a n d c ut i n s quares .
B et t y C l a rk
We lsh T affy
l l b. b·ro wn e .ugar l c . b oiling wa ter
1 2 d rops c :nise
P our b oiling \ :e t er ·ov er s ugar a n.d
l et_ · s imme i~ f or ~ bout 1 5 m inute e. v: i t hout
s t i rring·. T est a fev; d ro p s i n c old v at.er .
:
F lhen a · s oft b a l l f orms p our t h _ L i qu id o n
e
e b u tt ered g riddl€ e nd s catter e ither a ~
nis~ o r o il o f p epp e rmint o n i t . ~hen
c ool ~ull a nd c u t
Mr s . M . L . S lat e r .
tt
F r e nch C hocol a t es
l c a n c on densed m ilk
l b. u n s v ee t en ed c:1oco l c: t e
:
c o conut- choppe d n u ts - ch 0c0l~ te s h ot .
-t
�:J. /
•
Me lt c hvcol a t e with c on de n se d milk
i n t h e t op o f c do ubl e b o i l e r . l!ih e n c hoco l~ t~ i s me l te d E ti r r o t a fe ~ min ut e s .
•
T h e :ni xt ur b s hou l C.: l'e r. cr. a co n ~ i ~ tL' ncj
v s r ·E; j. t ·cc..n b e r o ll e;c: . Covl c. nd r ol l · ! n
:h
<.; u <.: o nut , n ut s '-- no ch u c-o-~1:-e ~Ho t-:?. . l~ee p
y e; ur i~ c:. n~s c<.o l .
•
Lo1... i r:e ::en r y
•
Ol d
~ash i o n ed
•
Boir
tog e t t ~ r
1
s uga r
f
0:
•
Butt e r S cotch
u nt i l i t w il l o rit t l e•
c . mol as s e~
2 c . b ut t er
2 T b oilin g ~a t e r
l T . v ine ga r
Pour o n a b utt e r e d d i sb a nd b e for e
i t h ar de ~s m ark i n s qu c. r e s .
.
Ka t he rin e n c. t ch
Pe nu c hi
•
2 c . b ro ~ n s u g~ r h c . ~il k
l c . v.hi t e s u g:~ r
c . m.A.t s
bu.'tte r - the Si :?..Z O f •._ ~ . z.lnut
2
m arshmel low
Couk t he c b ove i ngr e d i ents , s tirring
c on~t antl.y, ·-until t ne y f o r m a s oft b a l l
~h e n t e st e a i n c o l d wa ter . Pou r i n b ut t ere d d ish , c ool 8 nd c ut i n sq u ~ r es •
l
r:
•
Gr a c e Co:ns to c k
�F'J'Jlpr::>::>f
~
Fud g~
~ s q . Bak~r' A PrP-miun #
1
Ch ::> c::>l ~ tP
c . c::> l d r ?tPr
2 c . eu!)~r
2 / 3 c m 1lk
2 T . b utter
•
1 t . · v ~ tnlla
2 T . c~rn !!yrup
P lac~ t he c ut u p ch~c'Jl a te and
c old w~ ter i n a s~::>::>th p ~n. St1r ::>ver
~ l::>W f 1re u nt1l ch::>c::>lzt~ l s ~~lted.
he ~ ::>v~ t rom f 1r e nnd s t1r until~mo::>th .
S tir i n s uz2r gr adu.a lly and a dc :r ilk c: ne
c::>rn s ryup . C::>~ ~ b~u~ 1 0 ~inutr3 t o
B oft b all s t2g ~ ( 2SO o ) C::>::>k 5 m inutes
c:.nd p ·::>u r :>VP.r c ut !r~~shllf'lllo~r::, i f de'! eirP.d..
.:J
•
•
M ~. pl r
L illian B roch
CrP ::r:ts
•
•
c . ~ ~ p l P. au] ~ r
-} C . C l'PSBl
•
lump b uttflr.
B::>l l u nti l 1 t brl ttl ~3 ~n c Jlo
r~ trr. L~t s t ~nd un til c1~i, t h PU bP~t
t 'J ·: ~r~'am. : ?ut• i n b utter0d t . 1. fls a ncl
c ut -:n s quor!'!s.
•
1
•
•
•
N ut :Butt·•r Sc::>teh •
•
•
:B:>il l c. s ugar . ~ e . b uttP-r, 1 c .
m::>la~~P.s u ntll i t s na ps rh~n dr~pp~d
1 n c 'ld r~t M r . St ~ r ~n a c up o f ~nly
chopped pr c ~n a uts. S pr~~ ~ th~nly 1 n p ana
and mark ..1.n s qu ares . Cap ~a ch s quare
T .. 1. t h a hal f p f! c . . .. 1 n ut.
•
�.2..3
CcrE:mel
squ ~ r es
i
•
c . b utt er
l c~ s u gar" - mix w ell e nd a dd
2 b ea t en e ggs
~ t •. v c:n ill a
s ift - l } c . flour , ~ t . s~ ltl t . b ~ king
pow(iQr . Add t o th e f ''irst mixt ure . Cut u p
~bout 1 2 d ate s t nd c da . 3pr e£d o n p an ~
i nch t hi ck c.. nd s pr inkl e with c n opped n uts .
Be ~ t o ne e gg wh it e a nd ~dd 1 c up
l ight b rown s uga r r n d c: few d rop s o f v t nill & zl so a v e ry l ittle s tl t .
3p r e £d ov er t op 2nd b a ke a bout ~ h our
a t 3 25 o .
•
Gl a dys L . G~ge
Coc·onu t Ca. rme ls
•
1
d i sicc a ted c oconut 1 c . mil k
l c . c r eanr
2 T. g lycos e
1 t . r o se e xtr cct
1 1 b . b rown s u gE .r
J _ t . s ol t
i c . s hortening
'!
1 t . a lmon d e xtr ~ ct
So ~ k c oco nut i n milk f or 2 0 m utes ,
in
t h en p ut i n L s auc e pan ~ ith s ugt r, g lucose
s~lt ~ n d 1 /3 o f t he s hort e nin g .
Add s e c.
o ng t h1fd when i t f orms & hec:vy t hr e~d ,
a nd t h ird t hird o f Shvr ten i ng, c re am a nd
ext r ~ cts , ~he n i t ~g~ in . r eaches 2 30 o .
wh en ~t r e ac h es h ~ rd b nll s tage 2 50 o .
t urn i nto 'butt e red t in. C ut ~,t;• e n h a lf" c old •
h
c:
.
•
�\ then
~~ xed
~ 11 ~ r e
p bper .
c ut wr& p e ach
•
c ~ r amel
in
•
•
Rou:::te d Nuts
Th i s i s t he b es t w~y t o s a l t n uts ,
v. ~lz.1t.. '!:. s- filberts - e nd b raz i l
n uts . Crt.ck r .t..ts , s ct.l d t he rr.&t.ts t .nd d rr. j
Ru.b ·coa ting o ff , Po ur &·n~ u&h ma4:-olt. o 'i t
i ri L •good oi~e. d b c: kir:g }.l t.r: t o c:ov&r t.ne
b ott.om. S r;r·inkle i n <.lu st m eat s , d ust
w ith S [:.lt " ncl r o,:· st f n u h ot "ov6n ·31 5 o .
t urn o cc as ion2. lly . R oast f or a bout 2 0'
m niut es , d rain o n c rumpl ed p~p e r r .nd s u ~t
wi tn s~ lt .
•••
•
•
•
•
•
pe~c~r.s -
C oconut
~~oca r oons
t
c . c ondensed m ilk
•
2 c . c oconut
?.~ !x i ngred i ents, d rop f rom o sp ·oon
o n a b uttered s heet a nd b ake i n ~ h ot
•
o ven .
•
.
I rene Me
S out• C ream C ooki as
•
~
i
c . b rowrr s ugar
c . s hortening
.
.
•
•
i~ i l l a n
.
•
2 c . p astry f lour
t . n utmeg o r cinnrum•
t
�•
•
1 e'gg b e~ ~ t en
1 /2 c·, s our c r ea m
s a lt
~ t . s oda
~
c nopped n ut s 2 t . B. P .
Cream s hort e ning 2nd s ugar t ogethe r
a dd be ~ t e n e gg [ nd n uts. S ift d ry i ngr e dients a nd a dd t o mix turs c ltern a t e ly
wi th s our c r ee m. Mi x we ll a nd doop by
s po onful s o n g r eased b c king s h ee ts . B~ k e
a h ot o ven f or a bput 1 5 m inutes .
Bro wn s ug[r s ho uld b e p ~c ked t ight ly
·info t he c up vhen me~sur ing.
;
t
e
:
t
in
E ll ~
Q uitt
Ra is i n Oc tm er l C ookies
1 c . b utter
L c . sugG: r
l.
2 c . f lour
c . m ilk
.
2· c . r olled oa lts
.
.
•
· 2 t . s od a
~ .t . s alt
•
2 e ggs
l ·k c . r~i s ins
2 t . B. P .
1~ t . l e mon ·
e x tr c.ct
•
P ~un g e r a isins 1 n we t e r. D a in.
r
C reem s hort e ning <..nd s ugar. Add e gg c:.nd
m ilk . Add o ~ ts .~ Be &t we ll . Add f lour
b okipg po ~de r , S f lt , s oda . Add e xtr ac t.
Drop o n & s he e t ~nd·b~ k e 1 2 m inut es. 1~
~ mod e r~t e oven .2.
•
F r ench
•
~eringues
3 e gg w
hit es
6 T. c onf s ug o. r
Be &t e gg w hites u ntil v e ry h a rd .
r.dd s ugt:r e nd m ix \\·e ll. Drop b y t c bl e e.poons
�o n o il
b rown .
p~per .
B&ke i n v ery s low o ven u ntil
•
~.!E..d.£1-E:.ine
9 e i gneux
•
D £te C ookies
•
l c . f &t
2 T.
•
2 c . h ro · .r: c uear
;
2 t . Gir.nrur.on
2 eggp.
l
t • (; lO\r & ~
•
l t . m.:.tmeg
l /3 t / ~c- lt
•
v anil•l L
l c . chorp~d d ~tes
2 c . f l our
l l 1:1. sodc:.
• Cro1= f ro Jl t c Lspoo ns. B&ke o n c s hee t.
..
Howa rd Dur gy
C hocol c;.t e C ookies
l c . b rown s ugar
l~ c . b read f lour
c . m elt ed b utter ~ t~ s odL •
e gg
•
-z t . v r. r.ill £
c . mil t.
•
. 2 s~. mel t ed c r.ocol a. te
l C - chopped nu~ ~eLts
Drop or: <. grec.sE!'d pr. ~ - bE. ke - ~ ~ nc •
c ov ~ r ·.:n t l'"!. i c ing .
•·
•
•
I ci!'tg
••
•
2 c . c onf s ug <.. r
3 . 1 '. c ocoa
h ot ' !J! ilk t o T :ois t en 2 l c: rg.E- T . b u t ter
me}., t ad
B oil we ll a nd s pread o n c ooki es .
i
l
i
•
~H s
s Kingmcn
�B rownies
•
1 e gs
·
2 e . ::ort c rur.b s
1
~ o . ~ e l t~ ~ b~t te r y t . e.ul t
i } c . 1 'ro•;;n ~ 1ugc.r r ; t . B . . P .
c!:ocol ~t,...
!:! T . :7:'t t ~ r
~~ .
c u p f i n·:: 1 ry l)rcr..C c r u.T. b ~
-;~ c u.p n uts c:~~ t. f :tn -: a
3
B c ~.t r~ g .:: !1 l izhtl:r, HL i~ i n : nelt s d
_
: v · .. .. e ... ~ .,. . " .., u ,. <. .•.... • .A d ,-., r''·:· t e r , '··' ~ """ t --:~.. m1n '
··
•1
:J
utc .. ~ : ix e: r <t mb!:>, s c lt , 'Jc l~ins r cn:d~ r ; ~ nd
Hut~, <-.nd s ti r ·;;1 t h e gg m ixture . B<.; ke i n
g r :·: .~ : -: d c u ke p nn i n mod<;r :-: t e O\r e n . 3 25 o .
f o r· •2 5 t,o 3 0 m mnut es . Cook • t..r. <;i c ut i n
s q u :lr ::: s ..
~
\ .A.V V
....
<.,.... . . . \ . ,
.-
C lar i bel M. D urfee
B rownies
2 e~Gc : •
1 c . ~~g o r
~ c . f lour
l ~- eho~ p c d ~~l~ul s
·} <; . b u tter
v :.. n ill <
~ ~ iju cr~ a c hocolate
.
C r c ar:t C U G'-~· , ·.:~~::; t Qgt· t Ae r· , :~. nd.
b r~ ::l t.- !~dd : ncl t o 6. cho~o lt ;U; ~!'l d h at t -;; t' •
.:;i t t
fl~ ur
<-.nd .::.dd ·,.: cl r.ut a .
·-
•
L<-.stl~-
•
M ~ri ~ l
.
'
l . .... mon
•
E.
~ib bl o
•
It.: .' B ox C ooki es
.!.
b utter
... t . s odu
f c . b utt e r s ubst itute 2 T . o rnnge j u i ce
c.
1
I
'2
l
c . l ieht b r ov;n s ugr r
-;-
2
c . v: hi t e s u gc. r
�•
•
1 T . gr ~ t e d o rDng e r ind
1 e gg
2 l /3 c ups f lour
! c . bl~nched ~lmonds c ut · in s trips
Cre~m s hort e ning - ~ dd s ugar g r £d uo lly a nd c recm we ll • . Add be ~ t e n e gg .
S ift f lour o nc e b e for e· ~e2.suring . S ift
f lour a nd sod ~ t o gethe r e nd u dd t o c reamed
m~xiure .
Add g r~ t e d o rang& r ind a nd j uice .
S tir•in Llmonds . Shupe i nto r oll . L et .
s tcnt i n i c e b ox•until f irm - 24 h ours i f
p ossible . S lice e s t hin n s p ossible a nd
b cke on ~ c ooky she~t. - 12 t o 1 5 m inutes
i n a mode rat e ly h ot ov~n. M£kes f ive d oz en c ookies.
·•
B ertha H art
C oconut
c~kelets
•
t c . b utt er
1 t c . f lour
l c . sug~r
t c . m ilk
2 · eggs
l c . c oconut
•
l t . "baking po~der
•
• Cre ~ m b Ltter Lnd·sug t r · together~ Add
y olh o f e ggs b ecten u ntil t hick . Mix .cng
s ift b~k in g po~d e r r. ith fl~ur r nd a dd u l t e rn ~t e ly ~ith m
ilk : Add s hred Ce d c oco nut n nd . cLrefull y f old i n s tiffly be~ten
e gg 1!,·h i t e ~- . D rop from t e<:: s poon o n c
b utter ed b ~ kin g shGe t,•sptcing <n i nch
c.. pa rt. Bc:.k e i n ~ - modert.te o ven 3 50 o . f or
1 2 o r 1 5 m inut es . "R e ~ove f rom b cking s heet
~nd f rost i f d es ir ed •
•
I c,
l c -.. ·, c' ! i
,.
�.,
~
S prits C ookies
l
l b. h utter was h ed well i n c old wo t er
1 o unce Bwe et a l monds blcnche~ e nd o few
- drpps o f c lmorvl e xtr c c t . . . .
1 e gg
1 t . B. P .
2 c . f lour
1 sma ll c . s uga r
~~i x b utt er s ugDr , f lour, b c:1 king
p ov.- der , c hopped .c.l mo n ds , e x tr r.ct, v; ith
s l i ghtly b e o ten e ggs . Keep m ixtur£ c ool .
P ut·through f znc y c ook i e forme r - us ing
s tar p £.,ttern . C ut i n sma-l l r ings ond
s s hapes . Bnke i n c.. m o.derat e o ven u ntil
a l -ight t inting o f t an -i s s een •
•
~~arie S collin
B rownies
1 c . s ugar
• v anil l a
~ c . m elted ·butt er i ~ . ~lour
•
1 e gg u nb ec t en
2 c~ · walnut rne ~ ts c ut
2 s q • .· u ns weetened c hoc o-lc:.te m el t e d.
• lUx i ngr e di e nt s· i n .ord er g iven - Line
r , 7 i nch s qu c:, re pc-.n ..-: 1 t h p r.o r t.ff i ne p a per.
S pre Ld m ixtur e e v e nly ~n p&n ~ nd b c ke i n
a s l ow o v en . As s oon c ~ t c ken f rom o ven
t u r n from pLn , r emov e p ~ per , c:-.nd c ut c& ke
i n s trips. u si ng L sh ~ rp k nife. I f t hese
d ir ect i 0ns r re n ot f oll ow ed p roperly
p Lpe r wil l c ling t o c cke . 2 nd i t will b e
i mp o ss ibl e t o c ut i n p ieces.
•
•
R uth A. Hc:.as
�I ce Box Cooki e s
•
i.
1 · c . brown s u gn r
f t . ROd&
! c . b utter
I t . s~lt
l ~ g~ b ecten
~ c . c hopped n uts
t . v nnill n
~~ c f lour
C r en'il b ut te r t. nd ::m gc:-.r , o dd e gg , nu ts
v a n1ll P e nd d ry i n z red i ent s - th c t h a ve
b ee n s~ft e d to ~P.the r ~ne e . For~ i n a r oll.
~r a p i n wax p s pe r_ n n~ pl ~ce i n i c e b ox o
ov c rni~ht . C
ut i n sli~es a nd b u ke .
*
L obster . Newburg
2 T. b utter
l T . f lour
~ t . s ~l t
f e~ s r ~ tn s
2 / 3 c c r e::m
1 /3 c .
c a ye nne
m i l .k
2 c . c ooked l obster
c u t i n p i e c es •
1 T . s herry f la Noring
Pgg y olks
•
M lt ~utter. Add f lour , Rn lt R nd •
9
o- n y~nn~ c:.n d mixwe ll , A dd cro~m < nd m ilk
3 lr,r; ly nnd b rin g t o t he b o ilt ng p o tnt ,
~tir·r i ng t o k ee p m ixtur e S'TlO() th . ~dd
l ob s t. er r.nd h ea t t iloroughly. J uct b e forf}
s e rv i ng a dd b e1 t 0 ~ eg ~ y olk s. cnd f l a vor ing . ~ e rv e o n \ oast o r i n r n tty c~ e lln .
n n rni::>"h ·.'l ith po r.sl ey .
Th 0 e csi e 3t ~ ~ d b e ~ t l o h ~ t e r t o u s c _
i s 1 p :.< c ~c:-.6 .:; o f !3 i r d::; a ye F r cst e d Lob s ter.
( In D anbury g et a t S hanleys's)
2
1
•
K. A uguste S utton
��•
•
s~lmon
Circl e L o8f
•
F ill i t w ith b uttered .pe as u nd s ur... .
r ound w ith b aby b eets. T he r ecipe f or S~l
mon C ircle L oaf - f~ake 2 c ups ( l p ound)
o f Grinn ed s almon. Remove b ones . Comb in ~
with 1 t c ups c ook ed t omcitoe s .
c ups _
s t al e b read c rumbs , 2 t G: bles.poons ~ted
b utt e r e nd 1 e gg \',· ol l b eaten , l . tanlespoon
l e mon j u ic e , 1 te~spoon s clt , i t easp ~on
p epp e r. Mix l ightly . P our i nto w ell o iled
c i rcul a r m old . Bake i n a ho~ o ven 4 25o.
a bout 2 0 m inutes . T urn o ct o n c:. r ound
p latter, f ill c enter ~ ith p e a s a nd s ur round w ith t iny w hol e b uttered beets~
S erve w ith H ollandis e S~uce • S erves 6 .
1.:·
•
M ar ian 6 • Newton
F ish Pi e
1t
•
c . o f 2ny c ooked f ish
2 T ablespoons c hopped o nion
p int o f m ilk
2 t~bl es poon s ifted f lour
•
3 egg~
4 -6 pot~toes
b utt er , s c.lt , p epper - g rat ed c heese
•
wo r cestershire s~uce
c ut u p f ish a nd p lace ~n d e ep d~sh
v; ith s mal,l p i eces o f b utter .: F ry o nion
n nd t h en p l ace o ver f ish . S .prinkle o ver
t his some w orcestershire s auce . H ake a
cre~m s auc e . Bo il e ggs h &rd , c ut i n s mall
p i eces a dd t o c ream s auce & p our e ll
nd
over f ish . O ver t hi s p lace a l ~ yer o f
mash ed p ut 2. t0 es , a n i nch t hick, s prink l e
g rated c hees e o n t op. P ut i n h ot o ve n a ni
�•
.,.
I f f r e sh f i sh c ~ n n 0t b e u sed , c o nn ed
t unc. muy b e s ub s t i t u t ed .
•
•
7 r.p n< ·r ec: r: c· f l:·h 1. :~ tun::.:.
1 T . b1 , t, 1 e:·
,
1
•
~. ;·L c ... r u r mi l k
r . h ot b 0il ed r ic e w ith t ~t s~l t
l /3 t eos p v0n p epp e r
1 c g e y c..,lh
Covk t un n ( wit hv ut c il), b utt er ~ nd
W c r o r m ilk f ~ r } h vur . Add r ic e e nd
Gt
p epp e r ~ n d c vok 2 0 m inutes . Add ~e o t e n
esc y olk c ~ d ~tir u ntil t hick . S e rv e 0 n
h c.., t c r u..che rt. _ 01' h d, bl..!ttt..: r cd t u.. s t .
i
c: :
..
•
•
•
".":o.f f"l c s
•
•
2 c . f l vur
2 e g~(s - l'ih it. a E. o nd
2 c . mi lk
y vlks b erten s ep3 ~. o . P .
~ r c t el y
4 t c:.bl es pt..<.,n •nel t ed b u tt er l t . s ol t
S i ft b n king p v wder , f l0ur amd s cl t
i nt v mixin g b c..,w l . Bee t. e gg" y olks we ll . Add
m ilk &~d b ea t . P dd t 0 flc..,ur s lvwly . B ef t
•
�•
u ntil p erfectly smGvth . Add ~ e lt ed b utter
n nd f c,ld i n s tiffly b e e1 t en e grr wh it es •
.
H nzel D. T vbics
C0cx,m c·l t
.
~:.'c:... ffl es
-c s ifted f lvur
6 T . -c v cvmcl t
2 t . s.:.l t
3 t . B. P.
1 c . m ilk
3 e g gs
} t . mixe d s p i ces
4 T. s h c, rtening
l... t ''"' -,,= c r t 1 s i ng
_
.
5 1ft d ry i ngr ed i en tg t uge th cr . C vcvmalt i s r dd e d t 0 f l0ur . Bea t e gg y vlks r nd
a dd t c mil k. Cv~bine t he t ~ v mixtur es
c. nd b er.t u nt i l smv..., th . l .dd m elt .:; d s hvrtening, f vld i n s t iffly b ea t e n e gg wh it es .
p4.-Ur <..ntc.. h c,t ~.-r. ffle i rc,n n nd b c. ke · ab\..U t
t h r ee mi n tt t eE'· .
•
1.!.
12
•
F r e nch T...,c:.s t
1 e gg
t
c : m ilk
-~
t . s ol t
3 s l i c e s b ceo.d
• Set. t e gg ~nly s ufficientl y t v c <..m b i ne Yvlk <.~ nd wh i t e . s tir i n m ilk ~ nd s olt .
D ip s lic e s v f b r eed i n mi xtur e ~ nd f ry
i n d eep , h ~.. . t, fc... t .
•
•
�•
~ u ffl e s
1~ e .
fl ~ur
•
P
:
2 - t : B:
2 c;. :.r; s
1 t - .., ,,t
•
. ' c . J.
J. c . • mi J k
e ning
";.~
S if t t c · G •~. th6;~r fL...,ur , r c.: lt ~ nd. h<. king
p 0w e r. Be a t t h e e gg y 0 lks . P0ur t h e ~ ilk
d
i n~ ~ th& ~ a ~d ~dd t hu ~ e lte d s h 0 rt e ning .
S tir t his i nt 0 t he d ry i ngr e di e nt s , t h en
f Lld i n t h e e gg v ;hit es , b e a t en s tiffly .
Br~t · the m i s tur e with c sp c~ n u ntil f ull
v f b u bl:> l er. .
•
•
•
v:r f f l e!:'
..
1 p int f h .u r
1 p i n t :r.il t •
2 t . P. . P .
2 e ggs b ea t en s epu rcte
l t . s r lt
2 T. b utt er
S i f t d ry i n gredients t t g e th e r , a dd
mi lk e nd we ll b ea t en y~lks , t hen me lted
b u tL 3r . -F ~ l~ i n s tif-fly b e c. t en e gg \\ h ites.-
•
V fl G
:cf
"s
1 e gg
1 c . mi l k
•
•
~
t.
s ~ lt
1 t . B. P .
1 c f l vur
1 T. m elted b utt e r
~ilk, a nd o ll
u th e r i ngr e di e nt s . Be ~ t a ll e xc e pt me lte d
b utt e r ~n d n dd t hi s l ~ st •
Br ec k a nd b ea t e gg . Add
•
Ph 0ebe
~.
H ~ rri sL n
�3~
Pea r J am
•
•
3 p vund s pee r s
1 .v r c ng e
2 p ~.- un d c- su ga r
p ee l t h e p ee r s ~ n d c ut t hem int ~
sma ll p i e c es . Al s~.~ c ut t h e v r e ng e . P lace
p ea r s , c r c nge o nd s ugr.r i n k ettle t!nd C(.(., k
u ntil t hi ck .
Dc r ~,., t hy
R i vrd r. n
Quinc e- - Cr tl ba pple - Cr 8 nberry J elly
•
... q u <:l rts q uinc e
•
2 q u a rt s c r ~ b ~ pple
1 qu a rt CT& e rri e s
nb
C ut t h e f ruit i n s mall p i e ce s . r loc e
in a p & &
n nd j ust c vver ~ it h wa ter . C c ~ k
t vg e t he r s l ~.- wly u nt il s~.~ft . Dr c. i n v vern i ght
0 n j e lly b a g . BGil u b v ut 2 0 minut e s a nd
t h e n c dd ~ c up v f s ug & f e r e ve ry c up v f
r
f ruit . A ll v~ t v b ~,., il u nt il it f vrms a
s yrup whe n d r 0 pp ed i n c v ld ~c. ter. S ki m a nd
p vur i n j cii. ly j a rs . Cvver v, i t h -r.-& x when
C<...ld .
•
•
•
S tr r.wb e rry a nd Rhuba rb Ja:n
•
1 q u a rt r hub c. rb - cut i n' sm a ll p i e c e s
2 q b r rt s s tr ~ ~ b e rries
6 c up r. s ug&
r
Lc t · s tcnd • vve rnigh t . I n t he· rn vr ning b c. il until i t j e ll s . p <.. ur i n j&r~ . c ~,., ver wi th w~
•
�..37
•
.
2
.
b c.. ~f, ~l ' r St . J. ~ r k < d V8 Zt l
:n
t ..,l' 3 ~t f . lk :::~ "' f c c l E.r y c t: t·rr e d
4 lb .
•
-
er . . u nd
c h <. pp c C. t ·. niu ~ e k ig h ~ ly b r <..v•n::. C: i n b utter
sl i<! es "' f b l'e c..: d u h i c h h t v c b ee n :'Ji • i'"-t..u :cd i n r. < t e r
•
•
.; t;; b g s t.nb e<. t c.n
! ~ t . \ : ei. .nu. st~ 1·c1
j uit: v r .r.u 1 i m1 c., f 1 :l:etn vn
c... :i. 0 \. g r <.. t.ir..t; <.. f r.ut.n (r, ; :::c...l t <nd l ' Cp p er .
t.!ix c.. nG. 1
nt int ~. r. J. <. ,< f . P ru:n b uttsr
i n f r ylt.g p ::.:~ , c t1 \l b r "'r t: me < t l e e: f e n
.
b<.- t h.t i<! es b e f ur e b ~ king i n <.-v e n •
l
~-
•
•
•
•
8 f rc!nl [fu rt e r £:
4 T . · ' · c t l":r
l c . s c ft b r e<..d c rumbs, p ~ cked s "'l id
l ~·. g r c:~ t,c.;d Lil ivn l / 8 t . P ·~ Ul try s e f! s <.- ning
s prinkl e s o l t
8 s trip s b ::1c c, n
l t . ~e lt e d b utt e r
prep c r ~ ti 0 n t i me 20 ~ inu t cn - pl u s b Gili ng t ime .
· ·:: ip <.- fr-t u kt 'ul · t, c r ~ ·h i ! h 2. d cmp c l Gth.
S pli t l cng ~h w i 8~ , lc..c... vi Mg ~n e s id<.. c... tt t ched.
~~ ~ . kE:: t d r us8 ing b y mi xilJ.b t he <;rt<rr.l:Ss , r::...tc.;r
<.- ni <.. n , S \::tl St , nirlg d , w id ~uE: lt o.:: d b u ". "..<:. r .
.
!:>pr t::;;ad e v (; n:i.y U }) --n t h e l l' '-• nb.l1.4r t E-rc . Cl "' s e
t h e S i du , r 1H:}J C.. · S t,l'lp t.- .1.' b C:. C'-- 11 a ru OOd
u ud _pin t ... e c.. ~;h e na \ : i -vh <-· t u<.- ttplc}...~ .
PlE".c C u p vn b rvll c r l ·c..<.;k, i ..iltdG :::' ~ li.e diu:: ·
fln ~c f 1.- r ~ b uu t 1 0 md.nut e s. t u rn f r e qu e ntly.
F l ur e nc e F . Ma rckt e ll
�Rr oi l c d
•
St e~ k
•
•
Hn i l d a h <' tJ f ir e (: Ut c, f d c. ·Cr A r . v~r
::> 1 rg A f l a t. st~ n c a c.• t h P
.-'l
:t, t h F> fir ~" ':.l ntir::c l y c cv e r s th ~ s t <J n e . F.: ee p . i t l ;ur!'ling
f c. r a t :. le ~ :-~ \ 1 h vu.r ~ c th ~ t t h e e ntir e ,
s t v n c . bec c :1'l ~s s iz z ling 'b e t .
•
l3 rnsr. ;-.~·: ay t .h c ahh e~ . - M-:-k inc: t h e>
T' v" !-: S 1.lrfc. c "' c l en n . T h e ::: t e r :V. s h e u l d b e
~ li co d t h ic k .
Giv e s u fficicot ti ~ n h c f v ~ 0 t urn i ng s o t h [ t t h e s urfa c e i s a r ich
'"lr ". ·:;n . 3 c- J t t v t ~s t c .
I t wi ll b e f 0und t h a t t hi s ~ e th v d
k ~r. rz t he j uic es i n t h e m eet - Serv e c u t
~
o f d~ L r i ~ ed i a tly c fter t aking f r um t he
s t vue s urfac e .
'I'h i c mc th <.. d c unbined w ith t he u utd 0 ~ r f ec t u r ~ ·m ckn s o n e st & e tiz i ne
pp
v 1 Rl'l.r1 .
•
•
G r r n t E . P inch
•
B r :V.e d Vi rg i ni r P nm
•
S l1c 8 Gf ~ a m 1 ~ i nch cr t hick
•
R ul' 0 n eac~ R i dE. l V ! t h •dr y ' :'!ustcrd ..
i
R~b (m C 80't:. £ :id (. with t.rv;:-n c ugc r.
L e t ~t[.nd f Ll' <. t l s~ e-t ~- d ~ y. •
·
Cvver with :r: il¥ t .r.d b ~ ke t 'H. !'. ~ Urf: c.. r
mvr E.. .
Cw:r!~ C :n ill·: rr1L y b e u se d .
•
•
•
R uth V illE. Frc.ncs.
.
'
~
I
~
�HungLri e n G0 ul a sh
l b s l e c;.n v e <: l
= c . fl ~ ur
2 T . d ripping s
l T. p c prik a
i t . s a lt
l sm e l l ~ ni ~ n
l c . h vt wa t e r
l s m~ ll k e rn el g 2 rlic
Cut v e cl int ~ s ma ll p i e c es a nd r o ll
t h e p i e c es i n f l v ur - . pr e ss i~g i n a s m
uch
f l vur ~ s p vss ibl e . P ut p e n vn f i~ e a nd
a dd 2 T . ~ f d r i ppings . ?;b e n f a t 1.s h ot
p ut v eo l i n a nd a dd s a lt a nd p a prika . S t ir
a r Ciund u ntil t h ur v ughly b r vvmed , t h en a dd
o ne c up h 0t wc ter e nd 0 ne s ma ll v ni vn
which h t s b ee n c ut u p f in e , e nd vn e sm ~ ll
k e rn e l vf g c- rlic. Ccve r t h e s c uc epa n
with & l i s e nd a ll c~ t v C0G k v s ry s l vw ly
u ntil t nd e r . a bo ut 4 5 m inut e s . No u c r e
q& t ~ r~ c y b e a d d e d c s vne c up g iv es s uffici e nt g r a vy. Th e g r c:..vy will c cl cr e nd
t hi c ke n ~ s i t c c ck s
2
Kebob s
•
8 g r e an p ee l ed s tick s
.1... f sVie ct t &s t e l ess
vd
l k ni fe
- a s lic e s b c. cv.n - l b va r d
2 u ni t. n s
s alt
• 1-k l bs · b ~e fst e ak
Cu t b ee l i nt c l i nch, i i nch t hick
c ub e s . P ~e l t n d s lic e v niun s . C ut bac ~ n
i nt v s qua r e s . Thr e ~d t he p i e c es v f s ticks,
p u sh i ng t hem c l vs e t vgethe r. Q uick l y
s eo r c l cs e t v t h e h ot c v c.ls . t hen s ep or e to_
2 n d Cv <.'k mv r e sl ~ v: ly u ntil v1e ll d cne .
Sa lt t ~ t ~s t e . Slic ~s 0 f a ppl e r nd c c rr ut
v
mny .b e u s e d f!l sv . An uutdovr f & vri t e ,
1ii1
•
Ma:tg£r e t Cvbban
�I'
•
•
Ch i cke n A La Kin g
•
2 c . c vid d ic e d c hi c ken 1 g r ee n p epp P. r
1 G vn
ni
3 ur 4 m s hr uG6 ;
u
3 ·r . b utte r
2 -T, f l c. ur
1 ~ c . mil k
~ cp c re nm .
~ - e .~ i y vlk s
~i ' f. c h <• pp ed p~~•
P. nt v
C,v k t he ~ r edden g r een p e pp P.r a nd
: ,ushr < "ls i n t h e 3 t a bl esp oc,n s b utt er
,v:
f u r 5 ~ inut ~s . ' Add t h e gr ~ t e d vni vn, f l uur
rn il k . s a lt, ~nd p np rik e t v t as t e . Add
t h e c hick e n, p ri me nt o a nd b ring t o t he
, b e. i l ing p< in t . Add t he c r eam v -1 t h th e
.
7
e ggs i ntv i t. Cuo k a buut 5 m in u tes. S erve
on t v~ st. Ab vu t 8 s e rving s •
•
•
Ann e Kvl e s e.. r
•
•
S tn ff ed S t ea k
•
•
2 c . b u il ed r ic e
2 T . p a r s l ey
1t l b R r vunrt < f l a nk s te ak
Jr
1 t . v ni vn j uio e
p a prika
Combin e t h e r i ce a nd s e a sunisgs.
P ound s t ea k u ntil t hin. S prinkl e ~ ith s a lt.
S pre ad with a l aye r o f r ice ·~· i nch t hick.
Rc· ll a net s l" :-t pe . P l a c e :in a d eep o nen d ish.
Adc e nwu gt h ut r ~ t e r t o e vrne u p t i n ch
vn p n n. Cov er . Cu· k i n n u der r t c vVP. n .Rer:vv e c c..,r cr t o ~r ul'7I1 . '!h ic kn n t he r- t 0 cl'. t o •
~e rv c a s e rc vy . Ov en - -3&Q~~ exie~~6 .
•
•
�J/1
Ham a nd Appl e Co sser vl e
Sel e ct <. s l ic e v f h c:,m 1 i nch t hick
e nd r ub we ll T. ~th brvwn sug~r a nd c lvves .
Co v er w ell with t a r~ i ppl es c ut i n q uarters .
Sprink~ e u ith.br v wn s uga r a nd tlvt with _
b utt e r. C uver with b v iling wa ler a nd b a ke
u ntil t e nder . •
·
•
•
Clar~ P avl a
•
•
•
R ice a nd L iver
.
.
c lery s alt v r i c . c e ; e r;
1 l b . l i ve r
2 e ggs
s a lt a nd p ~ pp e r
P ut l iver t hr uugh t h e f ~vd c hvpp er .
Cut c ele ry f in e . Cvm bine a ll i ngredients .
Ba ke i n Cl g r eas ed v v en d ish s et i n ;:. p a n
o f h vt wa t e r . S erve h v t vr c vld •
•
•
•
He.mburg Rvas t.
2 c . c vvkerl r ic e
1 l b . h a~bur g s teak
6 J.. ar ge vniun&
•
2 s lic es . br ead
p vt a t ves s uffi vi e nt f or s erving
Sva k b read i n mil k a nd n i x with
s t ea k . ~~oke i nt v b a lls c c-nv ient f ur s er vi ng . Arr ange in ~ r o aster a ad . cut u niuns_
i n sm<.:. ll p iec es uv er t he mea \ b al ls.
·
A rrang e t ho p vt ut ves a rvund \ he m eat a nd
a dd wa t e r t v ma ke a g ra vy - a buut 2 c ups .
S prinkl e we ll with s alt a nd p epp e r. B ake
i n a h u t v~ e n •
Ruth M. Hi ne
�Br ui l cd SquD
b
•
. c u t t he b ird s d \. v t hr vugh t h e c ent er
m
v f t he b ' c k r.n d f l <.. t t en t h em vU t . P l a c e
u n ~ g r e nse d br ~ il e r1 f l e sh s id e u p,
s ear q u i c kly a nd t hem c cv k ~ \. re sl v ~ly ·
f vr 1 5 v r 2 0 minut es , s e& s vning w ith•
s E- 1 t r.nd p e pper wh en · pa rtly 0 00 ked. · Turn
c:md . br ,;vm vn t he . s kin s ide. Dot \11th
bu tt c r .und s e rv e o n t ~n st~
•
Chi~k e n
•
•
S tuffing
•
l t c . f inly c h vppe d st~le bre ~ d
1 c . d i ced c e l e ry t c . c h vpped u ni vn
1 c . c h~ pp e d c h es tn u ts, w hich h ~v e b een
b v il ~ d ~ nd p ee l e d.
s~ lt - p ~ prik ~
2 T . b utter
Th ese q u u ntit es a r e f vr c hiek e n. Use
d uubl e cr t rebl e f ur t urk ey - ncc vrding
t v. s iz e .
.
Pl a ce i n · a l ~ rg e b uwl t h e f in e ly
b r o ke n s t al e b r ea d u nd p u ur ~ver i t j ust , 4
en l- u gh b v iling WG. t e r t ~,., · :na ke t he b re ad •
a dher e i n a d ry d o ugh. Th en p l <:. ce s ume
b utt er i n r. f ryingp c. n c:.n.d v.h en h 0t o dd
d ic ed c e l e ry ~ n d c h upp e d u ni vn a nd f ry
t vge t her u ntil s lightly b r uwne d. Add t v
b r ead . V en c h es tnuts u r e i n se ~s in - fu
split ·she lls u f ! p ~_ und a nd b t- il f vr 2 0
minutes. Re~0 v e une a t ~ - time fr v ~ t h e p nn
~ nd p ee l. ' The y s h uul d re~ ~ in b ~... ~ling
u ntil t he l ~ s t vn e t s t aken u ut. C ut i n
sma ll p i eces a n d ~ix w ibh o th r i ngr e dient
~ dd s~ lt a nd p ~ prik a a nd m ix we ll •
�' 3;
W t er me l vn Pi ckl e
n
•
..
•
•
•
}FCl sh t h e mel• n r ir~~ ~1 i sc ~. r C. in G a ll
p ink p ul p . Cu t i n ~ I ~ l l ~ ~ e c ~ ~ a n d ~ ~~ h
0 v e r n i gh t i n c o l d s a lt e d wa t e r. 2 l b s .
u f s c l t t o 1 q uc r t o f wa t e r .
Dr a in , C ~ v k i n fr e ~.h wa t e r u nt i l
Add r in d t 0 b Gil i ng s yrup e n d
t ende r.
c uv k u nt i l f r u it i s ~,s .nc": &r 2.n d t ra n s l uc e nt .
P o u r i n t 0 s t e rilized j a r s , f ill t o
c:ver f l Lwir...§" with s y rup. !:>ee l c nc~ c oc l.
S yrup
B l i l• 2 l bs e.ug a r u ntil 1 p int e n ch
v f t e e P 2.t e r
< nc". c i dc-.r v i-n c: g c. r f c r 5
'Ti j nu t .2 R . ' tir v n e t .hj n l y £ li c ed l . em c
.
:n
2 f a bl e s p vo n s br c· k e n s tic l{ c innamv n, 2 t eo. s p • .....n c o ch - c l o v ~ s cm c' s. ll s_p i c t:: b e rri e s
_
1 ,. ., :::· u i ~? c 2 c, f ('h ee ~ ~ c l o t h .- C c.c.. l~ c s
.
a b -< V3: - rG ~!tG V.e s p i C C _ ng !: n·~ C v t t l e •
b
•
•
Pe pp er . Re l. i r h
Na tc-.l i s F r i st.i e
•
,.
·1 . ~<..z rm r e d p~pp e rs
1 "•
" g r ee n p e p p3 r s •
- 15 me d i u:"J s i x e .= vni v ns
Rc :-n:...v G a ss -s t ems 8.n :'. s eed s a nd p ut
t h r c, ugh . g r .i n d er . P 0 ur b v i ling w2. t e r c, n
< d•
m
h~ t
s um r: 1 0
; n inut e :~ .
A<.!d
~h re 8
c ups '! i n ~·~ g.:tr ~ nd l J c ups. s u .:sJ:r ... g o il 1 5
: .1.1nu t e ~ • .. Se;.:i
i n j ; ;.rs.•
•
•
�f
•
Lem vn •fe r i ngue P ie
c rust - .l ~ c . p cs try ~ v ur
t ·t . s a lt - mix a ri d c ut i n wi ta2 c . l a r d - mix e ll this - ~ ith c vl d w' te r •
l e~vn
..
f illing
1 c . s ug cr
T . c~rn s t a rch
2 T. f l v ur
1 T . b utte r
i t. s~lt
6 T . l e mv n j u i ce
a e ggs
r i nd v f 1 l emvn - grated
Mix c e rn st~rch , f b our a nd s r lt u nd
t v f t h e s ugar i n c doubl e b ull er . Acd
b v i l i n ~ wa t e r s tirr i ng c v n s t ~n tly . Co vk
u ntil c lear . M x i n a bvw l t he o ther !i
v f t he s ugcr , Yvlk s v f e ggs a nc l emvn
j u i ce , . butter . AC.d t his mi xture t c blle
d vubl e bv i l er anG · cv~k 2 m inutes . Pvur
i n b r vnned c rust a nd a dc meringue
3
.
.
m eringu& ~ eg g wh it es be ~ ten s tiffly
w ith 2 Tablespo ~ ns Gf c vnf . s ugar t v e ach
e gg \ \hi ~ e .
Bcke i n ~ s low vven - 320 o f ~ r a b vut 2 0 minut es .
•
•
•
•
~~a ry A. H e K ne
o
•
Le:non P.ie
•
f
•
•
•
R in c •vf 2 .l emvns . M .x \11 t hl i c . o f
'.
i
s ugar , 2 hea ~ ing t a bl espu~ ns u ns i fte c
f l vur t,r c v rn s t ,.rch . S t i r w el l. AC.d
yul ks uf 3 we ll b eaten e ggs . B eat a ll w ell.
�•
AdG j uic e u f l emvns - 2 c ups w~ t e r
butt e r t he s ix e o f - w<:>.l nut. Cvvk u ntil
t h i ck . V:h en c<.- l d z.d d t v p i e c rust . P ut
i n ov en t ill s li g ht)y b ruwn . Re~uve
ad d e gg wh i t e s, w hich h a ve b een b ea ten
d ry a nd s wee t e ne d t v t as te. Re turn t v o Yen
•
t o b r uwn.
.
.
.
.
Ch uc<..l a t e Qream P ie
chvcv l a ~e
. 2 e gg ~h tt es
.:.!. c . s ugt.r
e vrnstere;h
a
1 t . b utt,er
3 e gg y olk s
1
?: t . s alt
p~nt mi lk
l . ' l' . v anill a
: ~-te l t c h Gcvla t e , at~c. s ugar, c urns t nrch, e gg y o lks, s &
lt, b utt e r c a d m ilk.
Gvt:k i n dc. ubl e b <.. il e r u ntil t hick, s t 1r1ng c<.- ns t an tly- flavor with v an ill a .
Pour i n a b a ke d p ie s hell a nc cove ~ with
me ri ngue ~ nd b ro wn u n 0 ve n.
2 s quar es
i c.
+
•
•
Cr e <;'1'. P1e
1 /':i c . 'bu t.t P. :r
1 c . sur;o.r
2
2l
•
~ gg c·
..
i 0 . JTl il k •
l ~· c . f l our
t t • • s td t
.
.
t . b ~k ing p 6 wder
. Cr ~('"'l t he b utt e r, <l.dC .. S llf)Or g ra du a lly
a n d e ggs we ll b e £',t e n. :tv: ix o.nu s i't't f l uur
c n0 b ru{ i n3 ~ , wd er, a dd a lt e rn a tely with
milk t v· t h e f ir s t mixtur e . B~ke i n r vund
l aye r c ' ke p . n s . P ut c reaill f illing b etween
l a y er s a nc s p rinldy with p .:.,wce r ec s ugar .
�.
•
.
•
C ream F ill in g
7/8 e . s ugar
• . 1/3 c . f l our
.. :
1 /3 ~ / s~lt .
2 e ggs
·
2 c . s caleed ~ ilk
1 ~. v anilla
• M d ry i n gr ed i e nts, . add e ggs
ix
s li ghtly b~ a ~en, p uur on.sc al dec m ilk.
Cvvk 1 5 m inu t e s i n c v uble b cil e r, s t1r1nguntil t hick ened , a fterw ar cs v ccas i onall y. Cuol und f lavo r.
Made line Cuny
•
•
•
B utte ra cvteh P ie •
l
1
2
2
p int m ~~k i n c u ubl e bv il er
c . b r uw n s ugar - da rk •
e gg y ulks
t abl espvuns c o rn starch •
Cuok unt~l t hick. Add 1 1• b utt er
p ut i n a p ie c rus t wh i ch h as l lready
b een b ake d . Us e t he t wv e gg w hites f 0r
t h e me r ingue .
T ry i t. I t's d e -li-cious •
•
He l en F . H athaway
•
•
•
•
•
-
�..
•
Pumpki n Pi e
•
•
c . s t,e wec p u;npk i n
i t, . g i nger
1 c. , d'B r k Q..r c, wn :-: u~ r l t t . c. lnnamom
3 T . f l c. ur,
1 ·t . ~n.l t
2 c.. SC P. l r:'ed -n il lr.
•
P l r. c·c t h e pumpk in in a m ix i ng
b · wl. /!C(1 t h e s uga r which h ns b e en b ~ lmd ed
with t he ·f l vur , s p i c e s a nc~ s a lt . Ui x
t h vr cughl y a n c g r ecuc lly ~ de bhe s c al ced
m i l k~ s t irring C0 nst&n tl y . Pa st e i n a
p as tr y l ine d p i e t i n . Bak e i n a h v t ov en
f or 1 0 ~ inut c s t h e n r educe t h o cv ~ a nd
c o n ti ~ u ~ b a k in ~ u n ti l fir ~ . S pr i nk l e
.•
gr ~ nu lo t P, C.. s uga r o ve r t p : . o::> o f
t
t he p i e
c ru s t j u s t b e for e i t . b ~ i n s t o t h i v l{ e n to ma ke a t c!nJ:. t l ng h ro w f in ish .- -. .'.I:,tl i ~
n
r e c i pe '"'l£'. Y. ·"3S n f i ll i nB .f or 1 1 l f!~ge n ~r
2 s no.ll p i e s .
:· .
.
•
•
Ar li ss B. $ uth e rl pnd
~1.
•
•
S now P u dC'. i ng
f box
gel a t i ne o r 1 T. g r ~ nu l ~ te e Ge l a t.
c . c ol e wa ter
1 c . b o i l ~ n g wa t er
1 ~ ' s u ga r
i c . l e~on j u iv e
~~ i t 0s o f .thr ee ~g ~ s
.
• So ck ge l n tin ~ i p co l ~.~ a t ~ " , ~ 1S D 0 1Y e
1~ bo i l l ~s · ~ a t 0 r , a~ ~ , u z~ r a nt l ~ n o n j uic e .
0 : r .:: 1Pi
: :et a 3 1. ,.~~ i ·1 ~: ~o.nl ol :: c ~ . S tir
o cc cs i ona l l y . V e n q u i t e t h i ck. b e~ t wi th
fu
~ wi r e s p oon o r w i s k u ntil f rot hy .
h
Add
wh i t es o f e gg"' be<:ten s t i f f . Con ti nue
b ea ting u n t il s t i f f enough t o h ol e i t s
~
•
an,
�•
•
•
•
s h ap e. M d o r p il e 'b y s poonfull s .oza · : . •.
ol
g l ass d ~ sh . S er"'4 e c ol d with b oil eC. c u e- · . •
t a re. . A verY. a t t r ac tiv e .d i sh m a~ b o pr ~ ~
p a r ed bu c olo r ing h a l f t h e mixtur w ith
r ec: .
•
•
..
:H el e ra Be l mont
Appl e Tapi oca
i
c qu i ck c ooki ng t ~ pioc a
21j c . b oilin g wa t e r
.
l 8 t . s~ l t
t c . s ug ar
Soak p early t a pio oa l h eur i n oGl e
wat er t o c ov e r. Dr a in. · Add t a pioc a t o
b oiling w ~ t e » a nd s a lt. Co ok i n c ouble
boi~ e r u ntil t r a nsp a rent.
r
••
Core u nC. p & a pples a n d a ~range
re
i n b ut t er e c1 b a kin g c ish.· F 11,1 t he c ent e rs
.
with s igar. Pour o v er t a p~oc a a nd b ake .
i n ~ :mo C.e r a t e ov en ~ti~ a ppl es . ~ r e s oft.
Se rv e wi~h s ugar a n c· whipp ec c r eam•
~
c p e a rl e o r
c ol d wat er
7 s our a ppl es
•
·· •
M ry Hel-en
a
.
Maple- Tapiooa
4 T.• m in u t. e t a nioc a
.
3 T . c orn me~ l
l i c . -:naple. s yrup
2 T.• b utt e r- 1 e gg - i t . ~l~
. • S tir t a pioc a ;and meal . ,_nto s c a lded
m ilk a n d c oo k un til c l e ar. Remove f rom
f ire a n d ~dd o th er i ngr ed ient s , t he e gg
s li ghtly b eaten . P our i nto p u dd in g d ish
1 qU'D.rt milk
•
~-~ ooc! y
�'! ·
•
:: nci lJ:JU l" ..- v. 'r :t i -~· cu p t h ln c r ram ,
"
'E' al< .- v·1 t b out I;Jt i ri:tng f or o n r- h ()u r .
S frV 0 r-arm · r:t th out 0 r r i tho ut c rram •
cnc mapl r & • .
ugar
Ral ph J e nkin s
.
E ak ~d
1
1
1
2
Be rry P uriol ng
•
T : ht.; t t Pr
1 ·~· c . f l our
T . 3Ugar
2 t . b ak:tng po~dPr
r gg
1 c . m ilk
c . b Prr1n s
Bak "" a bout t hrP P q uart r rs o f a n h our
+
·~
S aucP
1 ~· c . po"Pd PrPd s u g:z r
1 c . b utt 0r
M v -ril 2 nd a dd ·rh :t t :-- of
ix
1 , .gg bA ntP. n.
Fl u v or:t n ~
•
•
• c l ar a A.
2ufflP~
B r ov·n l a :1!.. J c a ?ucid i ng
•
l c . b Qiling r ..:. t ;1 r
•
5 ' h eaping t a bl esp oons o f t apio c a
p inch s 2l t- cook th~ a bov r. i n grPdiPnt s
cl ~a r .
Then ada 1 o . c b o~prd d~ t n ~ o f f 1g s
1 c . b ro:n1 s u ear l
i · t . m2 plA Co al( ob out 1 9 c i nut c·o n nd • s n rvi r i t h
vrhipprd c r ,!> am.
Bc. rb ara C att f"rmol f'
�•
~
1
c.
dic~d p}nPappl~
c en rhlt~ c hPrri As ,
c ut 1.n h alf
#~}
GPP d ~d
Dnd
25 · mar s hm~ l lo Ts , qy n rt ~ r ~ d
nr~in f ruit r~ ll.
JJr~s~ing
o f 1 l r mon
y olk o f 4 r ggs- ~-· t~
t . flomr bratpn
i /8 t . s n lt
Co ok i n d oublr bo i l ~ r u nt il t hick
ano 8pongy . Cool . Add t o th ~ d r rss ing
1 p int ~hipp 0d cr ~~ . Th~ cr ~a m s houl d b r
a cdr6 b y t hr spo~n full s s o t hat t hr
d r essl n~ 1 0 s mooth.
F old ~n th ~ f ruit
a nd m a r 3 hmP11o~ s v~ry c 8rrfully end s r t
1 n r 0 fr1g r r a tor o v0rn1ght o r f or 24 hour s.
~u i c ~
~
J ~sso
H. B ri l l
•
V rg~ t 8 ble
.
Suppr r S8l od
' I'
p kg . 1 (-: mon f 1ovorNi gf' 1::~tinr
c~ b oil1ng ra t~r
~ T . v inrgar
t . S8 lt
1 c . c hopprd c~lrry
c . s hr rddr d cnbbngA G c . g ratrd c arrot
gr~rn p rp?r r cho pp~d
1 c . chick~n fr ~s h o r c r.n nr dchopprd
Di sso lvP p rrpa r r d g~lat1.nr i n
b o1lin g ~8 t 0 r. Add v in rga r a n( s 8 lt •
P l8cr l n r r fri gr r 8 tor u ntil m ixt ur P· b rgins t o thick ~ n , th ~ n f old i n cnl Ary ,
C8bb sgr . cnrrot, c hickr n a nd gr~rn p rpprr . T urn l nt0 r::o l d c:nd r r·turn t o r ('\1
2
1
1
1
•
I
�frlgrr a tQ~ u ntil r~ady t o sP rv r . Unmo ld
on c ri sp l Pttuc e . S0rv~ ~ith t hin s licPe
C;J lld cornico~ i...:3 J f col d mPat f or ma in
c o ur o~ e t 3 s up pr r o r lunch ~ on.
Any
d r s ir Pd v rgr t abl Ps may b R uspd i n t h r
r rcipP .
Toma to Rl" l:t G
h
1 q t.
cann~d toma tons
2 P- nv r. lop rs knox
sma ll o nion
gr. l a tin ~
2 s t a lk s col Pry
l t . s a lt
1 T. suga r, p~pp P r t o t as t 0 .
Soak t ho gr l ~tinP- in c old Ta trr f or
f 1vr m1nut rs and t hPn a dd 1 cup bo~ling
v·utc r o r 1.!' y ou prl" f e. r t q r. t : n1;c tpr j uicf'
t rcu ght t o t hP b oiliug p oir1t . A rtr r
t h r gr l ~ t inr i s aissol v~a ao a t h n tom2 tOrE; ; o rlion tn incrd f 1n r , .:::no c rlrry c ut
tin~ . Chill £nd sP rvr on l l' ttuc f> l Pavr s .
To p r ith m ayonnaisr . I f you p rrf~ r, c hill
i n in6iv1du~l mol ds .
1
.
F rozrn F.ru1.t.
O liv0
•
a inf'
•
S::> l £J d
•
•
"T':'I .
1 p h~ . cr ~n~ ch rPOf>
1 /3 c . rn ~ y0nn ~ i sP
1 t . l f' mon J"uicP
.,
-z t . sr. lt
1 ~ - 2 b?.~ :naE - cu·
~ c . n ut rn-o. t s
c . ~h1pping c rram
V
·~-
c . v-holf' Sl"r dlnso
g raprs .
�•
ThDU Q hyl comb1n ~ ~'h r c r 0am c h~~sn
ug
m ~ yon na i sP , l rm on j uic r 2 ~ d s a lt . A
dd
f'ru l f s r nd n ut s . · ~rrti p t hP or ~ am ~ nd
f old i n . P l 8 c ~ i n t ray 2nd fr P~ Z P 4
h our s . Sl1 cr ~ nd s~ rv ~ on c ri sp l r ttuc c .
Thl s s r rv rs 6 .
•
1 t : p ap rika- s ~: l t
~ t . p PppPr
6 ;r. vin P g ~ r
8 T. o liv P o il
•
P l ocP o ll in g r ~ di ~ nt s i p m on j ar
8s
r ubb 0r. Sh t:: kA V,.P. ll . Th1 s 1''"1 11 k PP p
l ndPflnltly 1 f j ~ r l s c lo sp d t i g ht . ·
l,:•J. t h
•
C ockt 2 il Sunri v.ichcs
S l1c 0 br n~ d l r'n gthv-is f' . Tnkr ~s
mD ny b nn~ n ~s a s d Ps lrr d , C r eam ~~th
p ~ E nut b utt er a nd mayonnn is r .
Spr~c d
on b rPad Dnd t h0n r oll - as v:-i t h j r lly
r oll. Co at t hf' b r rc d 1ri. t h b utt r r 2nd bs kf'
1 n ov rn u ntil g old r n b rorn •
•
~il P rn Me In 0 r ~ y
•
I-Iud s on Sznd1::-ich0s
2 T . · butt r~ r
~
6
1
l b . c ookrd mrat
s tonn Pd ol 1v rs
t . CC:?P r s
s 2- lt a nd pf'ppP r
c risp l P ttuc ~ l PD VPS
1 2 p lckPd s hr1mps
�1
•
2 ~ ~ rc c01 k ~ d ~gg s
bro~rn br~ad
P ut t hr ou gl': f ood cho;>::> " P coo krd
~ livrs,
C2pPrs , a nd y olks o f r~ g s
b utt r r 2nd sr~s on~ngs . Spr ~ ad
m xturP o n b ror.n b r Pad .8nd s tump o ut
1
'~ th r ound c utt Pr. Spr inklr s urfoc~ o f
G~ nd~~c hrs TLt h choppt>d r.h t r8 o f ~ggs .
~i s h u p 1n c 1rcul ar mo la o r m nnrr . Put
2
l f, ttuc 0 i n Ct' llt f' r .,.r itn shn. mT)~ ::: nr. E
r-.~. . ;; ~ .~.J:::; 1 f p.Jr sl Py •· · .:;utf.tcnrnt f o r
mPat ,
Ad ~
:2 0 n:t n dv·i c h ~s .
FJr
~3
1
F1 8 Ch oi~~ncir~ch
c hoppod
a ll 01'""
r gg
h ~ rd bo~l0d
c hr ~ G~ c d s~ ro1n r
·cr T . c how-chor. a ndm~yonn a l sr t o b lend •
..
•
•
•
W~sh 1 n ~ ton
Cho r dr r
2 . ;nr dlu m s .lzr d p ot a t'Jrs
1~
•
c . r~tP r
1 c . s tPrrd t omatoPs
sme ll O ou
iu
1 c . m ilk
l t . s~ lt
1 c . c r P-~
S l.lc ,., t h n o nion a nd c ook v ·i t h t h r
p·~t a tO Pf3 1 n b :} ..L.l i.ng , t rl tP.d r u t Pr •
'llhr n t r nd f' r & t hr. t'Jmc::tor. s ~ nd c orn
de'
a nd brin ~ t o t h r b alling p ':lint . HPat t h P
c r ~~m n nd m il ~ o nd 2dd t o t h P v r. g~ t nb l rs
j u s t b P f'J r r SP r v in g .
J ~~ n r tt r Br1gg~ .
~-
•
1 c . c orn
�•
•
J un gl - Soup
1 c . d ry s p lit g r P~ ? pr ~ a
•
3 p 1nt s b o:l 1ng ~~ t ~ r
1 c:J n b ou1111on
1 c~n t~ ma to s ou p
s:J lt a na p 0pp: r t o t :J s t ~
· Pl s cr t h: ~~cs 1 n u l ~ r g~ .pa n w i th~ 1 1d ~ no ~d e 3 p 1nt s o f bo~11ng wa t ~r .
E r1ng t~ t h r b o1l1ng po~n t gand 211ow
t o s 1 mmr r u nt11 t h P T~t e r co~ks t hem
1 nto ~ p ~s t 0 . Ba car r ful1 n ot t o h ~ v0 t
thE'm b u rn. A dd t he c ans , !P·f ~· soup ::md
r.llm':"" t hoill t 1 s imm r r f or D. f'~v- m1nutf's .
So D-son t o t ~ str . I f' t oo t hick add a
l itt1 r w2: t A .
r
~zs y
C rf' am Tom a to s oup
1 c 2n t o mc to ~ s~up
v-hippr d c r f'am
1 c 2n m l1k - f'rrsh mi lk
c rout :>n s
Mix t h 0 t~m a to s ~up v-i th thf' milk
a nd h Pet t o n P3r1y t h. -· .b-:Jiling po 1nt,
o}rerrla .:. m.hgv;Lfi'lame!.;T:- u Ef!lrtl'Bmnc n~ ps :- r ! 1 [: ~ s
o r p1a t P. s s prlnklimS r r n: ul!li'r v- crouto-ns
a nd t op P ach d ish "1.--i. t h a t 1"'aspoon of'
'-""hlppf'd c r f'am
Sp~g hPtti,
•
I t3li nn S ty1 f'
•
1 . c~ C:JJkPd spughA ttl
1-:t T . b utt <> r
�•
1 J.. t '. f l :)U r
: ~ t. s c lt a nd p c pri k c
~ c . r ie l-} h'!"':>th - flav::>r ~d ;rt.th : mi on.::
c t r r ::>t
•
c . t '1m !:l t 'J .jui c -·
.::
~
c.
er r t ~d
h f"
1ok
ch~r:-;p
•
~ s ::n C :' - .f t :hf' "':lu t-: .) 1' ,
f 'l::>ur
e: : m1 Rr>Ds'1nJ. n '3:-: , h r':! t:01 ::nc t:) ~~1c t::> . T J
t hf" S :J UC r> ?. Qd t ho C ·' JJkPC :; p .: ~!it' t tl .: n<.i chrrsP . L l ft t he :-. p :· ;~hr tt:.t. '!·it t :1 f:.H"~~
o n d . sp~on t J m
1x t hn 1ngrc~1 ~ ~t 8 thJ ~
Ju ~ hly. C0V r ~n~ s p t ovAr h ot ~~ t v r
f'
tJ
b 0 c ~me.
v ery h Jt .
Ma rie
S tuff r c N:) J d l f's
2r
;-~s
i- c ~ -'v-::- t r r
f l : mr
1 lb• ;
•
•
•
•
•
1 l b . 7r Jur.c
s . Grf!<'n
v r~ l
8 USI:JS"'F
~~~ t ~ h r ~~:s , ~ac ~2t~r , f l J ur u nt il
s t1ff FnJ~ : ~ t J r 1 l l t hin . Cut l n 2
1 nch e qu :~ P E . ~l X v rc l 2nd s~uz3g~ t J zr th r r . P ut t 2 bl~ s~ J~ns 1f ~ P~ t i ntJ c~ ch
oq u ~ r f" ~nd r Jl l .
H Jld r 1t h t )J th p ick .
CJJ~ 1 n t Ji lin ~ , o a ltP. d ~.:t~r 2 b 0ut 30
mlnl.l t r s
1..n t 1. 1 ~ J t1P •
�l
4'
Sr r- t
P~ t n t oPs
a nd Appl r
~ c . s ~ r~ t b ~ ll P d ~J t c:::. t :> A s - s l ic ~d
1 ~ c . t h1 n s lic Pd ~p~ l r z
P u t h a lf ~ f t hr po t~t o P s i n a b u tt n r~d d ls h ~ nd h a lf :p ~ l rs . S pr1nkly
r-~th b r Jv.-u su.; ~ l <:: n d d o t V1. t h b utt f' r .
Rf pr . . . t
:L :) r '-:rDthf' r '1 2y0r . : Jtik r i u o von
StiO :) . u nt 1. l a p;-L s · arf' ~: oft .
t
L1 ~c E ~a c Co ssAr~ l a
•
1 c : <::t1c c c.. r av:· c c:: . r r Jts
anJ. :>n
mJ.nc C' d
1 0 s t r i ps b ::. c.D n - cutin t J. ny pi f' c rs .
' S 2u t f' t h P:> ni on a nd b o c on u nti l
b r 0v-r1. h; i s c <.. r ro t s , b.-e , b acJ n , £nd ·m i o
ms
:
t :> g Pth Pr 1 n a C28 s Pr :> l P . Cov Pr . Ba k ~ 2
h :> ur s .
1 l b Ol.C f' 0 1 ~~ b ra n s
1 s ma l l
V ivi a n Cc: rl s:m
I t a l i ::n P i P
•
M ol d n p i t-. t 1n a s l :::: rg ~ a s dp.s irP.d ,.-l. t h
r~ J U L 3 r CJ J U _;:: h .
..
Usr P l t h:- r ! 'r08 h t "Jma t ~f's - i t r i pP c t
cut u p - or c c.. nnf' d . P l a cP f r u J. t :>n 1':i.r:t>
a nd c :> 1k CJ,.-n f or v. f p,.- m1nut r s . ThPn
·
t urn 1 nt J .d J U <" h f J ,ll Pd p i n t ).n . Aa d
2 'rG.t i.Pd ch ~P.S f' . Ad d p 2 r s l E>V ~ n o v P ry s ma l l
P l PCP R ~ t f ~ r l l ~ . SP ?s :>n v~ t~ 8 ~ lt e nd
p PppP r a nd b a kP 1 h ou r.
J )s P ph l.n f' Aqu i n o
�...
•
ScDllJ pPd
,
P1t ~ t JPS
P ar r 3nd ~l1c0 p0~ 2 t JPS , p ut g l ~ y
Pr 1 n g butt ~ r r o 'b akin~ d i s h, a nd s pr1nkle
r 1 t h s:: lt, pf'J:>prr , ::.nc fl::>ur . Put ::: f e-v·
t h1n s l ~c e s ::>f butt ~ r ::>n t hl s 3 nd c::>nt lnUf' r-l t h r c ch l ~ y r>r 1 n t h r e:; e :'n r v;;:.y .
:-Irc.t Gllik s l :n•ly 1 h a Si"p c.r a t f' p an a nd
? JUr 1 n r nJ U h t J bP s crn thr J u ~h t h r
[
t Jp l cy er . Buk r e n h Jur J r ~ l ittlP
l ::>ngr r ~n c. mJd o r3 t ~ JVrn .
Mi x
t J ~ f' th Pr
1 p i nt h 1t m~S hPd p J t a tJ PS
1 t . Srl lt
i /3 t .
•
prpp ~ r
1 t . g ratPd J nlJn
1 T·. b uttf'r
1 T. c hJp p0d p~ r s l P y
Y Jlk J f t~J b ~ : t Pn r ggs
St lr JVPr f ir P u ntil t h0 mi s tur P
l r->D VPS t h f' s idPS J f SE'UCP p an . ~'h P ll
CJ)l ~h~pf' i ntJ cr::>quPtt ~s , ¢ ip r a ch
1 n b P2t0n P. ZI y ::>l ks , r ::> l~ i n crumbs r::>ll0d CJrnfl~kPs
~nd f ry b r Jrn i p
h Jt S u Jkin ~ f c t •
1
•
.
�..
c ::~ rrJ t s
1 t . ~J rc P.s t P r s h i r A
2 c . C J'Jk ~ d b rr f J r VPD. l
s auc P
1 c . C8nnAd p r8 s -d~nineg 6
8 P g~ s
1 s :nn ll J ni Jn
2 T. r=:: t r r
;;;- t . s a lt
f ryin :; f nt
... t . p Pp ;.J r" r
1 c . f~n ~ d ry cru ~b s
CJ Jk c ~ r r 'J t s t ?ndPr 1 n s 8 lt ~d r-a t r ~
l ir ai n . P ut .: ~ ~ t , p P::s ::nd :ml J n t hr 'J ugh
f J Jd g r1 nd ~ r . Ad d SF~s J nln g s nnd Jn P.
~ e z , s l1 gh tly b ra tPn . Mi x .
W
ith t h1s
mixtur p c Jver Anch cnrr Jt .
1 0 8 '11 2 11
Ka t hPrin A Na rdJzz a
•
•
•
•
•
•
•
•
•
�H ousehold H ints
1.
2.
u se a w ooden s poon w hen m1x1ng a c ake . You
cw1 c r o um t he s hort en1ng m ore q uic!:ly u nd ·
b~at u p th~:: ba'~ " . e r l ::.ght anc f la f..:'ly . Un .
li ke u lnE:tal s poon i t be~tz q uiet l y an<i d oes
n ot ma.rk t he s ides o f t he bowl.
3.
11' b o E eci f rostin; H ill no ~ t hlcbm ch € s y rup
h as n ot; bee:n c ooke d. l ong ono•.tgh . S et t ho:
f rostin g i n a. b O\'fl o f h ot w uter .:.n d c ont in ue
b eating u ntil f r osting t hickens . I f t he
f ros t i n; t hi ckens t vo ' i..1ic::ly w hen f rostthe c ake s tlr i n a v ery l i t <:lo h ot ' .f,l.t G r
a nd b eut u nt il o f p rvpor c onsistency t o s p re ~d .
4.
A <: og!n; h eau o f "!.e(;tuce m.:ty b e t. usiiy s eparo.teci , w i.thout brea.kln:?; t..he le:l:'.:os , bj c .lt sufficent o f t he s tem t o l oosen some o f t he
l eaves . T hen p ut t he c ut e nd o f t he l et t uce u naer r unning W.J.~er w"'ld s.s :!. t r uns b e tween e.'l.ch l eaf i<: w ill t ;;asily como :tp'l.rt .•
5.
l lhen m uking ; r~vy, inste ~d o f m ixing w ater
~nd f lour \ •-ith a s poon , u se a. r ot.:trv e gg
b eater J.l].d i n a f e ,v I; u rns b oth c. r o mi:<c.J .
6.
. ..
l
T o r eheat masheci pot...>.toes, f ill t l1e b ottom
o f a d ouble b oiler w ith b oiling w.l.ter . I n
t he u pper p art p ut a. t ablespoo n o f b utter .
L et i t m elt . Pu<: i n c old p otatoes a.nd a dd
some m ilk . Mix m ilk a nd b utte r i n w ith a
f o r k a nd t hen b eat Y rith a s poon . B ea.t unt il
h ot a nd s mooth .
7.
Yfuen . a r ecipe c alls f or
c up o f b utte r i t
mea.n~ s olid b utter - unless m elted b u tte r
c ut a v ery n ew l oa£ o f b read p ass t he
u ae o f t he k nife t hrough a f lame s o t hat
b t;comes v &ry h ot . I t w ill the1.1. c ut the..
i ewes t b reau ir;. p&rf<.:ct s.1.ices . ·
t
�i s s tated i n r ecipe • • To m easure s olid b utter
u se a m easuring c up. F ill t he c up ~ f ull o f
c old w ater. P ut y our b utter i n t he c up u ntil
t he w:1te r r ises t o t he t op . P our o ff w ater nnci
t cup o f s ilid b utter r emains.
8.
When s ep u rntin g y olks o f e:;s s o.nd r rhites i t i s
i mporto.nt t hn.t no y olk i s l eft i n t he w hite . To
remove .m y p nrt o f t he y olk u se . lil e gg s hell
a nd you · , ·till f ind t hat t he y olk rn:.\y b e e :1sily
removed .
a.
Tihen mn.ki ng o. d eep d ish f ruit p ie o r a m eat
d ish, n s mall i nverted cup T nll n ot o nly h old
up t he u pper c rust b ut i t :1 lso dr::~.vrs up t he
j uices .
10 . Bu r nt s ugar w ill c olor g ravies n nd s tews w ithout o .ffecting t he f lo.vor i n n ny wo.y .
11 .
I nstead o f u sing a k nife t o c ut s~ring . be~s
i n t hin d iagonal s trips u se a p air o f s ci ssors .
You w ill f ind t hem q uick o.nd e usy,
1 2 . The m eringue o n t he t op o f y our p ies w iil n ot
s hrink m·:n.y f rom t he s ides i f i t t ouches t ho
p astry o .ll :1round t he e dge . Tho m eringue w ill
bo.ke o nto i t a nd t hus bo h elped f rom s hrinking.
1 3 . To s top n uts ~d f ruits from s inking t o t he
b ottom o f c a.kos, h cnt t hem i n t ho o ven o.nd t hon
m is t hem i n :l. l ittlo r lour b efore a dding t o
b atter .
•
1 4. Whcm ' l g L'tss o r b ottle h as b roken o n t he f loor
i t m~v o~si ly bo p icked up b v u sin g o.bsor b:1nt
c otton •
�15 . I f ~ p iece o f ~~xed p~pe r i s pl~ced ove r t he
k nife y~u c an c ut b utter i n clc~ c ut squ~ r es .
-
To c lean fl~t s liv or st:m<i i t i .a ~ b r i ghc t:'.nd
16 . c l t:lan o.lu.ni num . pt·~ i n·to w hich y ou hn.vc p our od
some b oiling n~1.e r. ;.m d n h eaping t ~b l espoon . •
o!' lw. kin g sod:l. . L et i t. s t't!l :i f 'or ~ mn:.ut o 0."11
vrr.on )•ou. t o. ko o ~ o ut U .c 1:.·\rnish v ril 1 b r r e :_
movod .
•
17. I f s eup
•
is ·~ oo
s alty. d r op i nto i t a s lice of
r-.r.d b oil f or 5 o r 6 m inutes . Tho
o f p 0~o.t o u sed w ill b epend o n t he t o.ste
s oup .
r ~;·r · pot~~o
~o unt
of
~ h €'
18 . T~o ~ut s uet o~ sily t hrough . t hc f ood c hoppe r,
d ip t ho choppe r i n b oiling w:-~.ter ~nd u so w hile
h ot . Tho s uet w o.ill e~sily go t hrough .
19 . To k~pp" th o c r orum p itcher f rom d ripping s pr oo.d
a smo.ll :unount o r bu t~c r 0~ t.l-. o.. s po ...tt .
.
.
.
20 . "'!)o . ~o t :;>ut r _'}~r Y .tH i n -:mything t h ....t h::>.s · bee n
r
b urnt f or t h '\t w ill i :r.nd i ::>.tly C '\rry t he t;st~
threu [to u~ t ho r om'li ning unbur nt f ood . I f p otato es b urn w hile b eing b oiled t~k t hem o ff t ho
s tove m d r e ~ovc t ho b urnt p ortion . P ut t ho u nburnt p ot o.toc·s i.n o. f resh p ot o f b oiling wt:tto r
w ith n o s::>.lt . The s a lt i n t h o f i r st p:m w ill b o
l eft i n t he pot~to es o.nd n o more i s no~dcd .
21 . To r emo ve p :\int f r om c lothing o ther ~~v b e . uscd .
T his i s e ffe ctive o n a ll c loth w ith . th o e xcept•
i on o f s o.tin . Clonn i n t he o pen a ir •
•
•
•
•
��
https://archives.library.wcsu.edu/omeka/files/original/Western_Connecticut_State_University_Photographs_and_Miscellanea_RG8/3080/rg8_RuralCookbook_RuthHaasBrownies.png
007504f67f45236f1b36bcef88b5c66d
Dublin Core
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Title
A name given to the resource
Western Connecticut State University Photographs and Miscellanea, RG8
Description
An account of the resource
This is a collection of photographs and realia spanning the history of Western Connecticut State University. The collection includes images and objects that document the growth, evolution and public profile of the institution.
Contributor
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Western Connecticut State University
Western Connecticut State University. Archives and Special Collections
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_rg8_wcsuMiscellanea.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
d67bbcf8-05c1-405b-a8ee-e0c64144a353
Still Image
A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Rural Cookbook
Description
An account of the resource
63 pgs
Date
A point or period of time associated with an event in the lifecycle of the resource
1936
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="http://archives.library.wcsu.edu/relatedObjects/RG8/ruralCookbook/">Page turner version</a>
Abstract
A summary of the resource.
Cookbook composed by Rural Club of Danbury. Includes Ruth Haas' brownie recipe and Ralph Jenkins' maple tapioca. Page 31 is missing.
Creator
An entity primarily responsible for making the resource
Danbury Normal School. Rural Club.
Subject
The topic of the resource
Cookbooks
IIIF Item Metadata
UUID
c67d7c8f-116c-4492-8854-28c2c6359023
Cookbooks
Danbury Teachers College
Ruth Haas
-
https://archives.library.wcsu.edu/omeka/files/original/Truman_A._Warner_Papers_MS026/4197/ms026_35_49.pdf
e49ed07a9235225cc61c6305d8e49c92
PDF Text
Text
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DEVI LJ;D FI SE
l ½ lb s . s lic ~
Ru th
f is h ( c o d,
ha dd ock , h al ibu t,
Sanfo r d
e tc )
l 1.•
•
a •• •
1 ts p . f l O°t
lr
i~t ;:;
l) ·• rn:.1s t 2. rd
f~ tsp . p o.1) r ika
C
.i. .l.
2
7
r-1i
_, .
1 ~sp . grat e d oni on
l T . ma~ c 2 ri ne
1
tsp . s a lt
3 T . ~r a t e d ch e ese
Gros s e b a k in s d i s h . Pou r i n mi lk , s i f t i n fl ou r a n d nrust e rd ,
l a y i n f ls h s tea 1: s , E.d d se a s onh ·c s .
Dot d i s h
th n nr g ar i n e a r~d
c hee,se . Ba ke at 400 for a b o-...:
.t t ,O ;r1i r .. , ba sti ng s e v e ral ti me s .
Sa u c e thi c k en s a s fi sh c o oks .
,,i
Dorot hy C-emza
c r)e ar:1- s t ~....
le
c o rn
tsp , :,a l t
t s p . SU[~~ r
c . c o rn .:C
l a 1 :e s
8 small , se aso n ed bee f p at ti e s
l
Heat c o rn , suc2 r a ~d sa lt . Add c o rn f l ake s . Pou r i n t o c as se r o l e . Mean while , br oi l beef pat t ies , 5 min . on one s ide .
Pl ac e ~e a t , c o oke d s id e do wn , on cor n . Pl ac e on b r oi l i nc r e c k b ro~l 3 - 5 n in . Se rv e .
St ri n g BE.Alm AU CGAT1J?
lb . s tri n s oea n s or 1 can
4 'I'. Mar g ar ine
1 T . f l o1-.1
r
1t
Dor o t hy Mudry
be a n s
2 C • :nilk
1 rnJ. . :ni n.ce d pa rsl ey
1 t sp . se l t
2 egg yo l k s
1 C • c r a t e d chee s e
Cook b e a n s . Ma.,;:e a thi n s a u c e o f f at , fl ou r , mil k a nd s e ason 1nc s . Ui x y ol ~ s wi t h s ome or t he mi l k . ~ d d to r e s t of mil k
mi;~ t v.r e . Rsmo ve fr om .fir e . !'.dd che G-_e . .!',l t e rn a t o b e ans a nd
s auc e i ~ b a Ki n~ d i sh . Cov e r ~ 1t h but t e r ed c r Q .~ s . Bake at 32 5
f o r a b o ~ t 2 5 min .
�MEAT AND LI MA DI NNER
c . onions , sl iced
T . fa t
l b . s houl d er of vea l
T . s a lt
_l
t sp . pe ppe r
l tsp . pap r:t k a
¼ c . f l ou r dr ied
stand
J c . li ma b eans -- let
1 c . ce l e ry
2 c . bo ilin g wat er
Charl o tte
Kaiser
1
5
1
1
('~
i n cold
water
over
night
Co ok onion s i n fa t until
onio n s ha ve t u rned y ellow .
Remo v e on io ns . Rol l me at in mi xt ur e of s ea soned
fl our j Br own in h ot f at . Add dra i ne d li ma bean s ,
c e l e r y , wate r an d cook e d onions . Si n~e r u ntil
mea t
is t e n d e r -- ab ou t 1 h r .
LENTIL HAM LOAF
Mabl e Joy c e
2
1
1
1
c . c ooke d l en til s
c . c o oked ham , mi n c e d
onion , mi nc ed
egg , be a t en
½ c . b r ead cru mbs
p c . milk
Combi ne i ng r e di en ts .
Sh a p e in to a lo a f .
Bake i n a mode r a t e ov e n ab ou t 30 min .
Gr oun d lunc he on m0a ts mi gh t be su b stitu t e d for
th e h am .
�Rose Gil l ot ti
SCALLOP:'.:iD CABBA....E A ND HA?.:
2 - 3 lb s . fr e sh cabb age
l
-t
,.
- COO lKGQ, h.am ( Other leftover
me a t or lu ncheon
~ 1 1 • QlCBQ
could
als o be used )
Shr o cab b a ge . Co ok in boilin g wa te r only unti l tender .
J\lix v1ith white
s a uce to which meat has b0en add e d .
COARSEHASH
Cornelia
Cube l o ft - ov e r mea t .
Cut a n on i on in sma ll p ieces.
Cub e pota toes .
Use l e f t - o ver gr avy . Add wat or, if necessary
Co ok ~ntil
po tat oes a r e done .
Uso 1 part
meat to t wo pa rts
pot _toes .
Al
SALrf:ON HASH
Flak e fi sh.
Add an e q1.1
a l neasu r e of
Season
t o tast e . Ad d mi lk or cr e am
consis te ncy . B&k c in a thi n l aye r t
s q1.12re s .
T'::~XAS H/\SH
mea ts
Drai n.
Schulze
.
th e a ':Jei n dorf
:-;1ashed ':_:)ota.toes
to ~ e ke o cr s amy
ill
brown .
Se rv 3 in
Charlott
e Eaise
r
2 larg e on ions,
slic e d
2 g r ee n po pp e rs , dic e d f'ine
3 T. fat
1 lb . 2 round b ee f
2 c , c c n~ ed to ma to e s
½ c-~- ·7.mc o .:,k e d ric e
1 ts p . ch i li pow d Gr
r2
, t sp . sc.lt
_ ts p . pop p 0r
Fry on i ons and pc p po~ in fat , until
onions
aro y e llow . Add
M0a t and fr y u ntil
mixtur e fulls
apa rt . Add tomato o s , ric e
a n d s ea sonings . Put i n c a ss e rol e dish . Cover ~nd b ake a t
3 7 5 for 45 ~i~ . or unt il do n 0 .
�::a be l Joyce
1 ½ lb. can tuna fish
1 c . cooked peas
l c. cold coo k ed spa chetti
2 T . vinega.r
½ chop p ed
red Jep ; er
Fl o.kc
:fish .
: reens
t he
Li ghtly
• ayonnaise.
with
nix
in the
other
in : =redients.
Serve
on
Sc · llq:ed pot 2.toes with f rankf ortsSleanor
rie ll s
::alee s c,?.lJ.o pe d p otatoes
c s usual.
Cut : r a nkforts
i n ~ in . p iec es a nd ad d b efore cooking
c a ss -s role
.
Sc a llo p e d pot atoes
&nd Tuna ? i s ~
Ad d a c un o~ tun af is h to a r o 3ul ~r scalloped
Lorin da Lent
; ot ~t o rec ~pe .
Sca l lo pe~ po ta toes an d Ja u s a s e
Sh irley
Stone
Fa rt ia lly c ook as ml1c h s 2us &ge a ~ is d esire d fo r ~ eal . Add
to a r e gul a r s c a llo p ed po t 3 to cass erole ~ e fore ba k i ng .
Any ot~er
l e ft - ove r me3 t: c old s lic ed or lunch e on ~ oats,
moat -lo af ,
ch op ; ed or sl ic ed h am, ca n a lso b e used.
Flaked salmon also
very g o cd .
Po ta to Ca s se rol e
4 c . dic od r a w p otat oos
1{· c . c a n ~ Gd t omat oe s
4 T. ~ c l te d mar c arino
Gilda
Patella
1} tsp . s a lt
1 tsp. paprika
g lov e ·::Jr_lic
sl i c ed
½ c . cho~ p ed p ars l oy
1,.lt orn .::t e po tato e s an d t o::1~tt o e s i n c as s c ro l o . ,=:ombine oth e r
in ~r od i ents a nd p our in.
Cov er and bake at 37 5 unt il potatoes
are co o'.-:c d .
)._
'2 C
o
CJ
c · •:\'· Cl.U
r •
V
l'
l
J
'
)
�Corn an d no ':>dl-e Casserole
½ pkg .fi n~ no odl e s
6 T. fat
i lb. siioed mushrooms
i c. flour
l½
tsp.
salt .
I
4 tsp pepper
l½ c. milk
1 c. grat ed ch te se
2c. ca::med corn whole kernel,
½c. chopped pimento
Ruth Miller
drained,
is best
Boil no odles. Drain,brown
mushrooms in fat.
I:lalrn a white sauce of t he flour and milk.
Combine all engriedients
in a ca s serole dish
m1d brown in the oven at 375.
Gr ound meat mixe d with rice( ·cooked),
eggs, chopped
onion mixe d into a ball and co oked with tom ato
sauc e
:Norma Ul smar
Rice
-------------Lydia
and I<iea t Croqu et tes
Kowelski
l e . c oo lrnd rice
1 c . chu r,:;_:ie
d cooked m ' a t - any kind
1 tsp sa l t
dash pep pe r
2 T. fa t
_L
2 c. mi lk
1 egg
Heat th e mil k , meat,
rice and seasoni ng. When
th is reaches
t he boili ng point,
add we ll-b ea ten egg,
sti rl min. After cooli ng , shape, di.pin egg nnd
crumbs and fry.
Mushroom
-------------
and Ric e Cass erole
M.
ar y Ann Schoen
1 c an crea m of mushroom soup
2½ c. cooke d rice
l c. cornflal rn s
Add 1 c. wate r to soup arid heat. Arran ge lay e:;
r of rice
ric e in ce.ss erol e dis h, pour i n h a lf of sou:p.
-the n some cornf'lak 8 s. RepP.at . BaJce at 300 for
30 min.
�Ham with
Noodl e s
Arl ene Carroll
1j c. noodles
:f c. di ced ham or other
f
meat
c. peas
2 tsp
salt
1 c. milk
2 T. fat
2 eg g s
Boil
noodl e s. Drain and mix with meat and peas.
milk and seasonings.
Add eggs. Put in ca .:iserole
Dot with margarine.
Bake at 350 for 20 min.
Add
------------
Cheese Macaroni
2
tsp.
1 tsp
1 T.
t2 T.lb.
c.
2 1
12 o.
l eeg
1 tsp.
~ c.
Loaf
Hazel
Wood
chopped onion
p z,rsley
gr ee n pepper
f at
macaroni
gr':j;ed cheese
milk
s alt
butter e d cru~bs
Cook mace.roni and drain,
Saute parsley,
onion and
pe p er in fat until tend er. Place macaroni and
browned mixtur8 i n casscrolE: - dish al ternatel;y
v-.ri
th
ch ee se. Pour over the milk mixed with beat en
egg. Cover with crumbs. Bak e at 400 til bro wned.
Noodle Pie
Gladys Schwe itzer
Cube l e ftover meat. Add any leftov e r veg etable s
and gravy. Place in ca ss erole.
Cover with cooked
broad noodl e s. Top with buttered
br e ad crumbs.
Bcu:e at 375 about 25 min.
�Meat P·ie
Norma Ulsamer
Made with veg etabl e s, a prepared
gravy mix and
a baking powder biscuit
or p a stry crust .
An Economical Meat Dish
Eleanor Wells
Cube any leftover
meat, Hea t in a white sauce .
Season to taste . Put me at in cent er of platter
.
Surround with cooked macaroni or noo dles . Garnish
wit h celery or parsley .
Lamb or be ef cassero l e
Cut lamb or beef i n small pieces
of casse r ole . Cover wi th mashed
cubed boi l ed potatoes .P our hot
Cooke d peas or carrots
may also
at 350 till
heated through .
Ann O' Connor
. Put in bottom
potatoes
or
gravy over all .
be used . Bake
Veal Casse r ole
P auline Tallman
21b . potatoes
4 small onions
1 can carrots
can peas
2 c, celery
1 lb . veal co oked an ( chopp ed
1 can mushr oom soup di l uted with 1 can water
sea son to taste
Put c o::>
ked vegetables
and meat in ca s serole dish .
Add meat and soup . Balce at 375 for ½ hr .
+
Gladys Schvw i tzer
5 T. fat
3/ 4 c . mi l k or milk
- and wat er
¾- c . chopped onion
1 can condensed tomato
soup
1 lb . raw canned bee f
Sift d:ry ingr e dients
and½ of salt , cut in 3 T . of
fat . Add milk and mix lig iitly . Melt r est of fnt i n
fryin g pan , cook onions till
soft . Add soup, res t
of salt and me at . Bring to boil . Spre ad biscuit
mixture on top . Bake at 475 about 20 min . Turn out
upsi de down on platter
. Serves 8 .
Beef Upside Down Pie
1½c . flour
3 tsp baking povvder
1 tsp sal t
1 t sp paprika
1 ts p cel ery salt
pe r
4 ts p pe :::i
�Meat Ro I
JJor o vl.lJ .ou.vc:l,~
Make a r e cip e of bak i ng powder bis cu i t . Roll out
t h dln on f l our ed board . Sprea d with cub ed l e ft over
mea t, addi ng gr e en p epp~ r an d onio n s i f d e s ir 8d.
Roll up l ik e a j e ll y ro l l . Bake in hot ov en u...11.t
ml
crust i s done . Serv e wi t h l e f t ov er gr avy or toma to
sa u ce .
meat P ancak e s
Doroth y Luc as
Mix up your f avo ri t e p an c ake bat t er* cut l e ft ov e r
meat or l un ch eon mea t in smal l p i e c e s and ad d to
batter . Cook on a h ot gr idd l e . Serv e wit h gr avy or
sa uce i f de s ir 0d .
Fran kf orts and Tomato e s
Regina
1 lb . fr ankfo:rts,
cut i n 1 11 p i ece
1 cnn tomato e s , c cn ke d ti ll moi st
Add hot t omat o e s and fr anJ{forts ,
adde d i f d e si r ed .
Santur o ·
s
ur e ev apor at e s
Egg s may be
--- -------- -----
Fr ank f ort s and Cheese
Dorothy Gemza
3/ 4 lb . dic ed frank:for t s
1 c a n c onde ns e d t omato sou p
l can condensed v egetab l e soup
-½ c . gra t e d ch e c s0
2 tsp mu st c:Xd
Brovm fr ankforts
in f r yi ng p an . Add so up s and
grat ed ch ce sG. Serv e whe tho r ough l y h eat ed
.3al mon Loa f
Ivlary 1asko vvsk:i
2 c . s a l mon , f r e sh or c ann ed - c o'.Jked and
2 eg g s
4 T. marga ri ne
~ c . br ead crumb s
Add bea te n egg s and ot he r i ngr edi ents to
Put i n a gr e ased pan and bak e at 40 0 unt
Ivia;ybe serv e d wit h cr eam or egg s 2.uc e if
fl ak e d
fi sh .
i l f ir m.
de s ir e d ,
Tuna Cass er ol e
Dor othy Gemza
1 can tun a f is h f l ake d .
1-½ c . wh i t o s a u c e we l l se as on ed
Put tun a an d whi t e s nuc E; i n a c as ser o+e d i sh.
Cov er wi t 1l pota to ch ips. Br own i n ov en a t 400
u11til chi p s a r8 a de ep br own •
•
••
,:
• .i
�Rice
and Chee se Ring
Carol
Mansfield
l ½ c. grated carrot
1 c . cooked rice
1 o . gr atted ch e ese
1 grated
small onion
tsp salt
4 tsp pepper
1 egg well beaten
Cook carrot
in water for 4 min •• dra in.
Combine all ingredients,
mix th oroughl y.
Turn into greaded ring mold .Plac e in a pan
of hot wat er, bake at 350 for 45 min. or
until
set. Invert on platter
and fill
center
with creamed vegetables,
fish or eggs.
t
Scrambled e 6 gs
Norma Ulsamer
with frankforts
cut up, cooked and added
to scrambl ed eg g s .
.
Any othe leftover
meats, cut up
or ground may be used .
Hrun Omelet
Ann O'C onnor
Grind leftover
ham. Allow 1 egg / per person.
Beat
egg wit h t c. milk. Add sa lt and pepp er to season .
Mix wit h ha.in. Pour into hot frying
pan , bro wn on
both sj_de s a..n.d serve •.
Any l ef tov er me at or 5lioe ,i meats
cut up or
gr oun d , could be us e in t h e srune way .
Ruth White
p ep per
6 hard co oked eggs
¼ c. green pep per chop ped
t c. bread crumbs
Egg outl et
2T . f at
2T . fl our
1
fI o . rrn• -.u:.
2
tsp
dash
sa l--c.
r,:aJrn whi te s auc e -of fat flour and mil k . Chop
egg s . Combine all ingredients
and coo l mixture .
Shap e into fo ur cutlets
and roll in crumbs . Chill
for 1 hr . Saut e and serv e immedi at e ly.
I
I
�Luncheon
Meat Stretcher
Grind any kind
2 or 3 pickles.
lettuce
leaves
mayonnaise .
Dorothy
Pliska
of leftover
sandwich meat with
Use as a sandwich spread or on
as a salad , after
mixing with
,
Salad
Louise
Macchiaverna
Spiced ham or other luncheon meat ground with
green and red peppers , celery,
green olives
and hard boiled eggs. Mix with mayonnaise.
Luncheon
Meat
Rolls
Anna Mizerak
t cc ..
chopped onion
cho pped cel ery
4
1/3 c . green p epper
choppe d
2 '.11. mar ge rine
~ c . toas t e d bread
cubes
2 tsp . sa lt
dashes of p epp er and sage
½ c . boiling
water
sli c es of lun cheon meat
Saut3 onion , celery and green pe _;;J
per in fat
unti1 tende r. Add to br e ad crumbs, a dd seasonings
8.nd mix well ,Pour on vvater and mix . Pl ace
st u .f::f_
·-1.
nf on meat . Roll and fasten
wit h toothpicks.
P lc:i.c e roll s i n gre Gsed baking dish . Bake at 300
ab o L..t 25 mi n .
Bolo gna Stevv
½lb . bologna
2 onions
6 potatoes
1 can to matoes
Cornel ia Schulze
Cube bol ogna 8.nd pota toes
Chop onio n s . Simmer bolona,
onions and tomat oes ab out
½hr . Boil potatoes . Add
cooked potatoes
to other
mixtuxe and serve.
�..
Hazel
Wo od
l½ c . flour
½ tsp
l
lT
2
2
1
. salt
t 3 p • C _cnn amon
. sug2-r
tsp . ~ak in g powder
eg ~s , s epa rated
c . mi lk
2 c . dice d app l e s
4 T . !Eelted
f at
sift
d r y i ng red ients . Beat e gg yo l k s un til
li ght . Add
Combines
ml x t ur es and bea t unt il s moot h . Add. ap:?les
and
Fo ld i n stif f ly b eaten
eg ,_ wh ites .
Bak e i n a ho t vrnf ..C
l e iro ,:;..
Mix
and
rdlk
.
fat .
VAl11LLt', DROP COOKL~.S
Evel y n De Paul
-;7/
2
l
c . shortt=m i ng
8 c . li g:-it corn syrup
T . h oney
e 2 g , beaten
2}- c • fl o .er
2{ tsp . bak ing powd er
l ~, ts n
,. alt
·~
2
.... .t-".
l tsp . v anil l a
~
Cream shortenin
g . Add sy r up, h oney and e gg .
Lli x,
Ad d sif t ed
d ry ing redie nt s . Add va n illa .
Drop f r om teaspo on on g r ea s ed
b a~ in g she e t . 3ake at lrom tea spo on on g reas ed bak in g sh eet .
3ake a t 400 for about
1 2 min .- ti l l b row n .
Su ga rl es s Cal{e
2
2!
¼·
~
~
l
1
2
1
Ba rba r a Ur ban
c . Cake flour
tsp . jak in g powde r
tsp . salt
c. sho r t enii ,g
c . rnilk
tsp . grat e d l em on r ind
c . li ght corn sy r ~p
e g ;; s
t sp . va n illa
f lavoring
S i ft al l dry ing r ed ients .
Cr eam s .horteni
g r adua l ly - beating
we ll af t e r e ach a d d itio
a~d boat
unti l s_mooth and we ll - blende d .
Add r ema i nin g f l ou r a l tcr :12.t c;ly wi th mi l
in 2 la y e1·s at 375 for 30 mi n .
.:1.g, add ri n d , syr u p
n.
Add¾ of flou r mixture
Add e g g s on e at a t i:oo.
k . Add f l avo r·in g .
Bake
�BAKED I NDIA Y Pl ;DDnm
2 a t s . scalde d milk
½ ts p . s alt
l ½ c . I ndian
yello w meal
1 T. g 1.n g e1°
l c . r,10J.ass es
~2 eg ?IS
Lydia
Ko welslci
1 tsp . r:m r·r~·m?:i.ne
Mi x milk , ~a l t mea l , g in g e r- let
stand
Add othe r i ng redien t s . Bake 2 h ours in
Str a wbe r r:
shor tca k e
Sv:eten
w~-sh8d an d hul l ed berries
::1yr u p or · honey
i ns tea d of using
for
20 min .
s lo w o ven .
Ros e Valluz
c orn
suga r.
zo
with
n 1 i";_:;PUDI-H~G
1 µkg . vani ll a pud d ing
1 ·•
'°)
7 / ·3 C
1ti
' l_ .1.
. 1.L
_
1 c . 1,;ooLed ri c~--l
!.J
--- .'
•
f!I
T) 1• c~;)Etr~e
~
-~ -~ ......
rr
pt ',-.
.Ctu_,_,i.
!,r_,
Yc lJ
r ice .
1n
<°\
,...
ci.:
)
-"
,...,..:i: '
C~, .1.
1, 0. 0L~ u v
u ,
.j
...
us l n c J11
.or· e mil ,: .
Ch i l l.
~~
·L,-..i.1 Pl. I :~;-i~.~G1 ;J:.!..,G. ::..E,r11uE o:r ch er: r y ; el a t in
cif.l 8 }-, ~~ . ~ t
_, -~ · 1l
·:· -
l' _
: J.{.l;]
·, ,i j , .
-:
.
f....
:J;~ ·
Ax1~1a
Mizer a k
n
C :·u.)"t: 3
2-.:...·:._;·
.:__::,
uJ .:;·_t~'J""~
r~J;0r ..:.;r-,:~ .i.~ :·t ffi'38.1~.J
._,/ ;r (, .,
·...
:):.. . ·:c.:
s· :·,_, :~-...
_.n_u·_·. s
b2-lat
'Vi
_._),.:__-.ii:' _,_: , .:o :r10J..c 1
1n
r
~n ·v;'!..':
; Ci '
\.1fl J. :_1
l"'d :~\..;.~~.
-~i1~1..
~11 r1 I,u1~~~,
it '
} .
!t.8. J.1
1
-1.. oril ;3
;~r --~~Ji.~ f'·~~..~Ji t
u1 cc
t·r°:1_ } y ,Y)i ' I '
c·,
,
' '
' -- -~.: 1- ··· l•t:,
, J: El l.l
1'.-; - 16 ::i;rc:i pef r u:a s cc t:i.on s
;:.
,,,
st··.-.'':.i.l
_
lJJ.1.t
Ac1 c. Y~ho .c i n ·-::
rr.; d i e Lt s .
:'Ll. se t~
J:11.:;
t ;.1 Sun for d
,.
Cut mm:1shx:1
.al 1 o ,i s • Lot
s t an d ln ju i ce 1 0 min .
Ar r·s.n ge grap efr u it in
d e s ·, Gr t g 1 a ,, E'o s and
c hi l l . Pou r in fl u ff .
�Ann
SrG;ARIE SS FUDGE
O 'C OTu.""1.or
Mix 1 can condensed
milk with
2 packages
semi-swe
chocol a te b its.
He at until
chocolate
has me lted.
Pour into
shallow
g r onse d pa n.
Cool.
Cut into
squares.
Ha rd e n in a cool place.
(Not e --this
is an excellent
l bs .--I 1 vc mo.d e it often.
r e cipe--m a kes
L.F.
S_to~10)
LEMO
NADE
a bout
et
l½
Lorinda
Lent
·
2 l e mons
2 qunrts
wc:t e r
honey or corn
Squ ee z e l cmons--Add
into
W3t c r.
Chill.
¼ c.
syrup
to wa ter.
Stir
honey
or
syrup
' ,
MARSHM.ALLO'N ICING
Be~ t 2 egg whites
with
1 c. li e ht corn syrup
in
doubl e wc t e r uritil
thick e n e d a nd fluffy.
Stir
in 8-1 0 mo rsh mnllows.
Re mov e from stove.
until
icin g holds
p ea ks.
GI NGERBREA
D
Bea t
Ann O'Connor
½ c.
me lt ed sh ort e ning
mol n sses
1 egg , b ea t e n
tsp.
soda
2 2 tsp.
flour
1 t sp . cinno.mon
l tsp.
g in ge r
tsp.
clov e s
tsp.
sal t
2
3/: __ c. hot wa t o r
1¼ c.
it
i
Mix shortenin
g a nd . mol a sses.
b l endad .
Mix a nd sift
dry
Alt o r n&t e ly with hot water.
45 min .
VICTORY FROSTING
1 egg white
l
syrup
2· c . corn
2 T. su ga r
¼ tsp. cr e am of tart ar
da sh of salt
l ½-tsp. v a nill a
Be n t u ntil
cool a nd thick
Add e gg.
Stir
until
in gredients.
Add
Bak e in moderate
oven
a bout
Louis e Macchioverna
Put all
ingr e dients,
but
v a nill a , in top of double
boiler.
Bent with egg
b oa t e r until
mixture
will
hold
n penk.
Remove from
a dd V!lnilln.
enou3h to spread.
fir
e,
�Arlene
Bakin g powds r b iscuit
Melt e d mc::r ga rine
2 c . blackbe
rr i e s
1 T. l e mon j u ic e
¾- c . l i [;ht corn syrup
Carroll
dough
Ea k0 do u ~h , us in g 2 c . flo u r . Ro ll into
r e ctan gle 1/ 8 '' t hic k .
Spr e ad ~ ith mars2 ri n e . Coniliine r e maining
in g r ed i ent s .
Spr e ad on
dou.f ;h .
Hol l up like
j e lly
roll .
S1i t top at 3½ 11 i n t erv.s .ls .
Bc~ o in a greased
pan a t 425 25 - 30 min .
Dorothy
Gen zo.
1 qt . st~ s ~berr
i os
li gl~t cor~n s:,rrup
1 pk g . l e mon or str a wb e rry ~e latin
2 e gg 1.;
vh i to s
S i e ve 3/4 b e rri e s . Add wat e r to meke 2 c . pulp
end liquid
.
S tir
in sy r up .
?.,ring
to r, boi l .
Diss ol ve ge l atin
in hot mix ture .
Chill . Add e[g whit e s ; be st fluffly
. Pour into
mold
rins e d in col d w::: tc r .
Cht ll
fin~ .
Dnrn.old . S0rv c wit h who l e
b e rr ies . Oth er b e r r ies c ou ld be u sed in plac e o f st rawb e r ri e s .
¾c.
F'RESH R.ASPBE-SRY SIT-:::RE,
=:T
1 qt . ra s p bo rri o s
½c .
li g ht corn sy ru p
5 qua r t0 r e d :n.a rs hrcs.ll ovrn
1 c . l i gh t cr eam
Dor o t h y Ge mza
..
,, ash te rr i es , r:1.2.sh . A dd sy ru, n nd ms rsr w1l'llows . l 0 t st s nd
15 mi n . Bea t cr ea m f rothy,
a dd .
Pour int o fre e zin g tray .
Fr ,c:oz c to mush . Be at smooth in chill e d bow l.
Re turn
to tray ,
fr es z s firm , stirrin
g s s v s r c l tim e s .
APPLE COBBLER
1
l
l
1
3
da
2
1/
c a n spp l cs or 6 - 7 apples
c . c he rr y jui c e
c . f lour
tsp . bck in g powder
T . sugo.1'
sh s c l t
T. fnt
3 c . mill(
Put apples
boi lin g po
Sti r lightl
mi xture .
cov e r .
Ann O' Conn 0 r
, s lic ed
t h in
an d c he rr y ju ic e i n bro ad b c s c d sauc epan
int .
Cut f a t in sift ad dry in g r e di e nts .
y till
bl en d e d . Drop by t e aspoonfuls
on
Co v e r tightly
.
Cook slow l y 20 min . withou
.
Br in g to
Add milk .
app l e
t r e moving
�Mary Shukry
C!-'...E
RRY 3.AVARIAl, ? IE
l packa~e Ch err y 6 e latin
121 c. ho t water
c . 0a nned c her ry juice
2 t sp . l emon jui c e
l c . drained
canned cherries
1 bak e d 8 in c ~ pie shell
:i c . li g:it c r er:,m
·J
Di sso lv e ;I ela t in in hot vra t er . Add cherry
juice . ·,-men ge latin
n ea r ly set , a dd l emon j u ic e and cherri e s . Pour into bak e d pie
Ch i l l unt il ge l at in is s e t . Sor ve with vmipped crea m on top .
APPLE ? IE
is
shell
Gil da Pat e lla
Pr oper o an ap pl e p i e a s u s ual,
ar G us ed in s t 8ad o f s ug ar .
e x ce pt that
ORANGE 1.i'.Aill
l.ALADE CHI FI{ ll~ P IE
4- G tabl e spoons
Do rothy
of honey
Luc as
1 e nv e lo pe ge l nt in
c o ld wat e r
I
'
2 c. c o l c:. .-m.tor
l
-~y c . l i 6 ht c r eam
1 c . or an ~~e mar mal ade
} ts p . sal t
2 o ~g nh it o s, sti f fly bea t en
½c.
Se fton ~e l at in in col d vater . Add hot
Add mar ma la d e an d s a l t . Cool slig htly
b a s ins t o th ic k e n , fo ld in 0gg whites.
p i e s he ll
HOl'rEY PT_1il'Cff
1
.:
P IE
water and dissolve
gelatin .
and add cream . r;h on ge la t in
Plac e in a pr e viously
bak ed
Mab e l Joyce
1-g-c .
Cnnn ocl our.mk in
honoy
• •
t ~~p ci nn amon
tsp . van i lln
tsp . sn l t
o -~ s , sli ~;ht l .,r beate n
c . ovnpo r ntc d :millc
unb nko d p i o sh e ll
y°-c .
i_
-
'r
;J
•
2
1
1
•
Combin e pump1-::in, ~onoy , cin m,mon, V ['.l illn
nn d sa lt.
Add e ggs nnd
mil k . Fo ur in t o un baked she ll.
Bak e in hot ov on 425 40 - 4 5 min .
.
�MIXEDFRUIT PUDDING
Anna Mizerak
1½ c• mixed canned fruit
l/8 tsp, cinnamon
3 slices white bread
2 T. margarine
½T. cornstarch
.1. Ce water
'tsPt salt
t;s
Drain fruit,
reserving
Juice,
Mix cin.."lamon with
fruit,
Spread marparine ?n b:ead, cut bread ~nto
cubes,
Arrange 1/3 of cuoes in bottom of baking
dish, cover with½ of fruit;
repeat,
having
cubes of bread on top. 'Bake at 350 for 40 min,
Mix to ge th er cornstarch,
salt, and water until
smooth; add fruit
juice,·
Cool until thick and
clear.
Remove fr om fire,
add lemon juice and some
margarine.
Serve hot over pudding,
MOLDEDRICE RING vYITH FRUIT
Mary Ann Schoen
~T• corns tar ch
tsp. s a lt
1 eg g separat ed
1 c, milk
1 T, marg arj_ne
3 T. honey.
2 c• cooked rice
¼
tsp, vanilla
~
,·
1, No. 22 c, canned mixed fruits
t
Mix together
cornst arch and salt i_n top of
couble boiler.
Beat egg yolk, add milk, add to
cornst a rch~ Cook over boiling wnter until mixture
thick~_ns~ stirring
constantly.
Remove from heat.
Add butter a nd honey, bl end thoroughly,
Add rioe,
Pl a ce a gain over boiling wat er~ cover, and cook
for 20 minut e s.
Cool slightly,
add vanilla,
foln in b ea ten egg white.
Turn int o ring mold,
Chill
for s everal hours.
Unmold "car efully.
Fill center
with dr a in ed fruit b ef or e serving.
,
-~,
,
�Glad y s S chw e itz e r
J ~L:SEY F ROST I NG
t
Beat 1 egg whit e s t if f .
S l owly add
c . l i gh t corn sy ru p , b eat ing c 6n s tantly
.
Add { c . c ur rant
j e lly and { t sp . v an il la ex tr a ct .
Be at u n ti l Hell b l e n d ed .
Sp r e ad o n top an d sid e s of laye r
c ak e , s pr ead j e lly b e t wee n laye r s , f i r st.
MAPLE VlIH PPED CR:CAH
J
•
Gl adys
Sch wei t ze r
7
Wh i p 1 c . he a vy c r e am until
it b eg i n s to thic ken . S lo wl y a d d -~ C • .
ma p l e s y rup a nd con t inu e b o ating
u n t il s t i f f .
Aft e r f r ostin g cak e ,
s p r i.n k l e t op wit h 1/3 c . ch o p p ed vmln u t me ats .
Us e th is t o co v e r t op a nd s i do s of c a k e - a lso s p r e ad b e t wee n
l ayer s of c ake .
•
3EVEN I.IINUTE FROSTI NG
Anna
Porum
r.Iix in dou bl e boil e r: 1 e g g wh i t e , ½ c . c orn s yrup,
2 T . s ugar ,
. cr e am of ta rt a r .
Pl a c e ove r b oi lin g wa t e r a nd ·boa t 7 mi n .
Re mo ve f r on f ir e a nd add d es i re d fla vor i n g .
¾ tsp
UNCOOK:::.;
D HOH~Y FTIGSTI NG
Ruth
Whit e
1/ 8 tsp . sa lt
1 00:£'
white
Uv
1
·,,c . honey
_y_
+·
2
u 0~ u
-1-
f
•
7,.L
"'VOr d n~b
C,-.
....
Add sa l t to age whi t e . ~a rn h on ey o v e r h6t
s tr cnCT ov e r 0: 3 wh i te , b ea tl n: c o n s tantl y .
ti nue b e ating
unt il 11 : h t a ~d fl uf fy .
1JYCOO~==DFR03 TIN G
wa t e r .
Pou r in t h i n
Add f l a vo r in g , con -
Sh i r l e y S t on e
1 osc; wh i te
u) t·sD
'.
1/ ~
J,;
•
¼ c . white
Qa
lJ..Li
~
' -'-
co r n sy r up
} tsp . f l a vor i n g
Boa t cg ~ wh it e and s3 lt until
stiff
, s l owly a d d sy ru p , bea tin g
consta n t l y .
Con ti nue toa tin s until
frostin
g s ta nd s in pe a k s .
Uape lin c f l a v o ri ng a nd c h oppe d nuts , l e n on f l a v or iri g a n d g r a te d
so mi - swoo t chbc o l a t c a r e s u gge stions
for va riat i o n.
�)
F :..VI LS FOOD CAKE
Dorothy
~ e ma k e a Devi ls
l
c.
F o od Cake as u su al , substitut
mol as s e s a n d ½ c . c or n s yrup f or 1 c.
' OLA SS::!;S
-3RE
AD PTJDDDTG
A s ubstit~tio~
of molasses
for
su gar
Pliska
i ng
su ga r.
Dorothy Plis ka
i~ a br ead pudd lr f is de liclous.
AP~ TCO~ - ~EAD PUDDI~ G
Shirley
Stone
Use a pr ic ot r:1.ar mal a de ( an y o t her jam or marmala de c 01:ld be used
i• ·Js t a u ,~ ) j __~ :p l a ce o: su ga r whe n ma k in g )r s a d p ud d in 3 .
?rOL AS ._'"::'.S1 ~ (lf
Re r-ir,a Sant uro
SOC'?T'.:'.:S
~ ts p . bakin c p owde r
~ tsp.
salt
} c ~ sh ort ening
f c . au c ar
½ tsp . a ll sp i c e
asses
1/8 tsp . b a king so da
l.
our
~
c . mi·1 1K
Cr J am together
shor t en ln ~ - nd s11gnr .
Add egg s j e st in g afte r each
one h~ s be e n adde d . Ad d so lass e s . Add the sifte d dry in gredients.
Beat !.m ti 1 smooth .
Gr a du all .7 add mil k.
Dr op by te a s poon s on
r;r ea s 0d co o ;;::j_e she e t .
Balm a t 4 00 1 2 --15 mi n .
~ e ~~ s
~ c . mcl
f' l
l~l3 c . _
1-r
o1';~
:{ C'():PFE~ -c)~:=s
Ca rol Mansf i el d
2 c . rnL' t :.t:"."'
U of b e.· i n f: povde r- bis cu i t s
2 T . hon oy
2 T • ·:·:· f! 7. t o d f 9. t
2/3 c . mi l; _{
Ei x t }1t:; s • ov :J to , Gtl10r - p l acc: in a cr ·0 a s ed cake pan ( sq u ar e ) •
Top wl t ~ ~1ixtur 2 of l c . f r y b r e a d c r umbs, 2 t s p . melt ed mar ga ri n e,
:~· t:~:o .
c l r :ra mon, :~· c. honey .
3ako a t 375 f'or 2 5 mi n .
1
0
Dor ot h y Lucas
2 T. s us a r
Comj i n e bis cuit mix and s u ga r,
_ c . ~: l k
add mi lk , li ~h t ly mi x . Ro l l
4 ~ . 1, ~ 1 c ~u t t er
out t~i r on f l ou r e d b oard . Cut
t~ a q ~r ~ s . Pl a c e app l e bu t t 0r on each squa r e . Overl ap op posit e
~orn, _".'~ - Ls;3.vc o t hor cor>ncrs
opo n .
3a lrn a t 45 0 1 0 mi n . Ot he r
L,t Yfl
1
o -n
:·:::',.pr:io
l ado c ould
a lso
bo us c:1d ,
�Defense
Cake
~ c • . shortcning
1/3 c. sugar
1 c ~ · light
c o r n syrup
Shirle;sr
,::>
tone
·_
2 eg8S
-b t s_p
- vanilla
1 3/44 c. calk:E::;flour
2 tsp baking
powder
tsp ~::.\~t
2 c. milK
-t
C:n:,;-;_
m shot c ni n g and sugar,
blend
in syrup.
Beat eg gs . r!Iix in thoroughly.
Sift
the dry
i ngred i 8nt s , a d d a ltern nt Lly with mi lk, beating
we l l a f te r e ach aduit i on . B2Jcc at 375 for 30
mi n - wh8n in 2 l aye rs. Let cool in pans l-0 mi n.
b efor e remo vi n g t o co o li ng ra cks .
-~--------------
Rhubar b })udd in s
Shi rl ey Stone
2 q_ts . cho pped rhub a rb
2 cc;g~~ sc p :::,
.r a tcd
1I
2
C-
tJt;.[ t:tl '"'
c , c>-::
rn s yru: p
2 rf .
l 1, :il U'
1 T . mo,r0 c,r u1e
1{lix ,;uf;: :.x, f l o ur fat a n d. yo lks.
Add t o rhubarb.
B2.:,~c: s":.-::
til
rhub arb is t en d er - at 375. Be at
whit, _.,:; sti ff,
but not dry , a d d 2 T. sugar,
mix
l i ghtly . £:ial( c o n rhubnrb
as a mcrinque.
�
https://archives.library.wcsu.edu/omeka/files/original/Truman_A._Warner_Papers_MS026/4197/ms026_35_49_HoneyCake.png
1f05aae7c665ce5fd3cdf53df7c72580
Dublin Core
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Title
A name given to the resource
Truman A. Warner Papers, MS026
Description
An account of the resource
Warner spent 37 years as a teacher and administrator and was also a board member and former president of the Scott-Fanton Museum, now known as the Danbury Museum and Historical Society. During his tenure, he supervised and contributed to numerous museum exhibits. The Warner Collection consists of writings, photographs, miscellanea, research notes and papers documenting Warner’s life as a World War II medic, author, historian and historical researcher. The bulk of the collection contains an extensive series of newspaper clippings and printed materials relating to local and state history, several boxes of personal papers, and several boxes that contain information on Western’s faculty, administration, and events concerning the school’s history beginning in the 1940s and continuing through to the late 1990s.
Has Version
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<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_ms026_warner.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
3dc6b291-3261-430c-849f-d3e5eb379917
Still Image
A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials.
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Title
A name given to the resource
Rationing Menus
Subject
The topic of the resource
World War, 1939-1945--Food supply--United States
Rationing--United States--History--20th century
Description
An account of the resource
8 1/2" x 11", 20 typed pages
Abstract
A summary of the resource.
A collection of recipes put together by the Danbury High School Home Economics Department meant to help reduce the use of meat and sugar during World War II.
Date
A point or period of time associated with an event in the lifecycle of the resource
1945
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="http://archives.library.wcsu.edu/relatedObjects/MS026/ms026_35_49_rationingcookbook/#page/1/mode/1up">Page turner version</a>
IIIF Item Metadata
UUID
a65523d9-7fad-453f-9225-629a2c81546d
Cookbooks
Danbury High School
World War II
-
https://archives.library.wcsu.edu/omeka/files/original/Danbury_Miscellanea_Collection_MS_038/6698/ms038_os1_02_001.jpg
3460bd30c477011d969de0bdb98d6d76
https://archives.library.wcsu.edu/omeka/files/original/Danbury_Miscellanea_Collection_MS_038/6698/ms038_os1_02_002.jpg
7407a79b898ea902bba59731b3fd4400
https://archives.library.wcsu.edu/omeka/files/original/Danbury_Miscellanea_Collection_MS_038/6698/ms038_os1_02_003.jpg
e9e6d1ae8e58a48fd7d5cb46020b029d
https://archives.library.wcsu.edu/omeka/files/original/Danbury_Miscellanea_Collection_MS_038/6698/ms038_os1_02_004.jpg
b61d80ef97d68195539dc05625ecb354
https://archives.library.wcsu.edu/omeka/files/original/Danbury_Miscellanea_Collection_MS_038/6698/ms038_os1_02.pdf
156f62e611a4c6024876cd317dfc8fd0
PDF Text
Text
����
Dublin Core
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Title
A name given to the resource
Danbury Miscellanea Collection, MS 038
Description
An account of the resource
Comprised of maps, photographs and miscellanea collected by the University Archives since the 1980s.
Has Version
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<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_ms038_danburyMiscellanea.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
01447826-60b9-40a5-a3d4-58961fef4c38
Still Image
A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials.
Dublin Core
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Title
A name given to the resource
Mama Lariccia's Famous El Dorado Lido Room (menu)
Creator
An entity primarily responsible for making the resource
Lariccia, Connie R.
Lariccia, Dominic P.
Description
An account of the resource
17 x 17", bi-fold, card stock
Abstract
A summary of the resource.
Restaurant menu for a Danbury Italian restaurant with prices.
Date
A point or period of time associated with an event in the lifecycle of the resource
1963
Subject
The topic of the resource
Restaurants--Menus
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Item donated by Robert Krejci who likely attended a meeting at the restaurant in the early 1960s. Krejci was a freelance fundraiser.
IIIF Item Metadata
UUID
039539eb-53bf-4454-8dfb-2c691a4960b4
Cookbooks
menus
-
https://archives.library.wcsu.edu/omeka/files/original/Danbury_Miscellanea_Collection_MS_038/7861/ms038_05_015_001.jpg
948d83c87794ef87d871000ff76f5a72
https://archives.library.wcsu.edu/omeka/files/original/Danbury_Miscellanea_Collection_MS_038/7861/ms038_05_015_002.jpg
25370debcdbccfdc9a8f10087238f4c5
Dublin Core
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Title
A name given to the resource
Danbury Miscellanea Collection, MS 038
Description
An account of the resource
Comprised of maps, photographs and miscellanea collected by the University Archives since the 1980s.
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_ms038_danburyMiscellanea.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
01447826-60b9-40a5-a3d4-58961fef4c38
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
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Title
A name given to the resource
Ladies Auxiliary VFW Cookbook
Creator
An entity primarily responsible for making the resource
Veterans of Foreign Wars of the United States. Department of Connecticut
Description
An account of the resource
98 pgs, 8.5 x 5.5"
Abstract
A summary of the resource.
Contains a history of the Ladies Auxilary to the Raymond Walling Post, #149 VFW, Danbury, CT
Date
A point or period of time associated with an event in the lifecycle of the resource
1945
Subject
The topic of the resource
Cookbooks
Identifier
An unambiguous reference to the resource within a given context
ms038_05_015
Publisher
An entity responsible for making the resource available
Raymond A. Walling Auxiliary
IIIF Item Metadata
UUID
c21e2fa2-80d6-4801-8b85-619e96c0e135
Cookbooks
-
https://archives.library.wcsu.edu/omeka/files/original/Bartlett_Collection_MS054/1139/MS054_01_32_001_[2].jpg
0ce2d54a333ec0fd3e0f419fb0098b05
https://archives.library.wcsu.edu/omeka/files/original/Bartlett_Collection_MS054/1139/MS054_01_32_002.jpg
0e2ac568df6bbb2ec9060443be3c866d
Dublin Core
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Title
A name given to the resource
Bartlett Collection, MS054
Description
An account of the resource
A collection of deeds and miscellany handed down from the Pickett Family which owned land in Danbury, CT among other places. The collection also contains a letter that descibes the 1906 San Fransisco earthquake.
Contributor
An entity responsible for making contributions to the resource
Litchfield Historical Society
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_ms054_bartlett.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
01570e8e-00cc-477c-9d9b-be99b67a2fcc
Still Image
A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials.
Dublin Core
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Title
A name given to the resource
Home Remedies
Subject
The topic of the resource
Danbury (Conn.)--History
Deeds
Description
An account of the resource
8 x 4", manuscript
Abstract
A summary of the resource.
"receipt for ointment take
one handful of wormwood
one handful of rue
one handful of suren wood
one handful seneca
make it in deerweed water
--------------
one ounce of butter,
[del?] divide it off into two parts
take one half and slice it thin
and put into half a pint of warm over night
in the morning squeeze it out. Put in as much honey or sugar as will make
into a syrup. Put it over the fire.
Boil very easily stir it while boiling
stir it while a boiling down to the
thickness of new honey. That painful morning and evening while taking the
above mixture for [the not constant?] drink
tar water for the [constant?] drink all four
all [add?] salt grease and all [add?] spirit mead wine and water"
Publisher
An entity responsible for making the resource available
Western Connecticut State University Archives
Date
A point or period of time associated with an event in the lifecycle of the resource
ca. 1750
Identifier
An unambiguous reference to the resource within a given context
MS054_01_32
Zotero
Date
A point or period of time associated with an event in the lifecycle of the resource
1750-01-01
IIIF Item Metadata
UUID
9ed042f9-b34d-4b7d-a465-50c797f6b58a
Cookbooks
-
https://archives.library.wcsu.edu/omeka/files/original/James_E._Dyer_Papers_MS052/4203/ms053_65_08_DemocraticDelicacies.pdf
fa624803186fdf3dc529792441b53c57
PDF Text
Text
e mocra l :ic
D
E
L
I
CA
c
I
E
s
1 98J
�From the desk of
JOAN R. SODERSTROM
Ve.aJL F t-i.e.nd:
J
I t L6 w..u:h gJte.at ple.MWte. 1 p1r.ue.nt
t o you the. 6~ a.Yl¥1.LUl.l Ve.moCJta.tic.
Ve.l-i.c.a.c.-i.u Cookbook.
Wh-ile. thL6 book L6 c.ompl-i.rne.ntaJty,
a. t ax de.duc.t-i.ble. c.ontk-i.but-i.on t o the.
Ve.moCJta.tic; Town Corrrn-i.tte.e. w ill be. gJte.a.iltj
a.pp!te.c.-i.a.te.d, a.ncL w ill he..ep de.nJta.lj the.
c.o~t
on p!t-i.nt-i.ng.
YouJt pe.Jt~ona.l c.he.c.k may be. ma.de.
pa.ya.ble. t o Ve.moCJta.tic. Town Corrrn-i.tte.e.
a.nd ma.-i.le.d t o Po~ 066-i.c.e. Box 164,
Va.nbWttj, Conne.c.t-i.c.u.t 06870 .
Bon A ppe.W,
Joa.n R. Sode.Jt.6t.tom
Cook Book Ed-i.toJt
�J AMES E . D YER
Cook~ng ~ n ot a ~e~en~6~e a kt, t heke6oke,
~pee- tMe 6Mmu£a ex.~u 6M ~~6Y~9 an
no
~nd~v~duai'~
p alate.
eek~n degkee o6 6£amboyanee w~£ ~~~t
y ou ~n t he k~tehen. YoUk eook~g w~ k e6£eet
yo u.Jt p ek~onal M ake, yoUk tiVt~£ 6M £~v~g,
and even you.Jt d~~e 6M ex.pek~en~on.
The eoUee~on o6 kee~p~ ~n th~ pkOJ.>e~on
kepke~enU a w~de vak~ety o6 pek~onalili~ and
A
eu£tu.Jt~.
I hope you'££ enjoy ex.pek~en~ng w~th them
yoUk k~tehen. By a££ me~ - - have 6un,
and d on't be a6k~d t o add you.Jt own t oueh.
~n
Fond£y,
�JAMES VYER
May Oil
TURKEY STUFFING
1 p ackage o f P epperidge F arm S tuffing
A ccent, t o t aste
c hopped w alnuts, t o t aste
p arsley, t o t aste
g arlic p owder, t o t aste
o nion p owder, t o t aste
r aisins o r f igs, s liced s mall
m ushrooms, s liced f resh, t o t aste
c elery, s lice s mall, t o t aste
c elery s eed, t o a ccent t aste
t hyme, t o t aste
1.
P repare s tuffing -and a dd t he r emaining
i ngredients i n q uantities o f p ersonal
p reference.
2.
B efore s tuffing t he t urkey, d ry t he c avity
w ith p aper t owels. L ightly s prinkle t he
c avity w ith g arlic p owder.
P ack t he c avity
a l ittle t ighter t han c alled f or t o m ake
t he s tuffing s omewhat m oist.
�JAMES E. OYER
M
ayok
VENISON STEW
3 p ound v enison r oast
3 c ups w ater
2 -3 c elery s ticks, s liced s mall
s liced m ushrooms, t o t aste
s liced c arrots, t o t aste
o nion
g arlic, s liced
p arsley
t hyme
p inch c elery s eed
2 b ay l eaves
f resh p epper
q uartered p otatoes
2 t ablespoons i nstant b ouillion
c orn s tarch
C abarnet S auvignon w ine
1.
S prinkle v enison w ith g arlic, o nion,
A ccent, s alt, a nd p epper. P an b rown.
2.
I n C rock P ot p ut i n w ater, c elery s ticks,
m ushrooms, c arrots, o nion, g arlic, p arsley,
t hyme, c elery s eed, b ay l eaves, a nd p epper.
A lso a dd p otatoes, b ut p ar b oil t he p otatoes
f or a v ery s hort t ime.
3.
P ut p otatoes i n t he b ottom o f t he p ot a nd
p lace t he b rowned m eat o n t op. T hen a dd
e verything e lse. A dd i nstant b ouillion.
C ook f or 9 t o 1 0 h ours.
4.
P our l iquid i nto b eef b roth ( 1 t o 2 c ans).
M ake g ravy w ith c orn s tarch a nd a dd,
a ccording t o p ersonal t aste, C abernet
S auvignon w ine.
I u se a S ouave R ain,
C alifornia, 1 978, o r R obert M andavi, 1 980.
��IRENE G. KING
Me.mbvr., Ve.moCJtatic.. Town Comm-<..tt.e.e.
FANCY FRANKS
~
1
~
2
1
p ackage p ie c rust m ix
c up s hredded C heddar c heese
c an ( 8 o unce) s auerkraut
t easpoon r ed p epper s easoning
t easpoons p repared m ustard
p ackage ( 8 o unces) t iny f rankfurters
c ut c rosswise i nto h alves
1.
P repare p ie c rust.
2.
D rain s auerkraut v ery w ell, p ut b etween
t wo t owels, c hop f ine, c ombine w ith c heese
a nd r ed p epper s easoning.
3.
R oll o ut h alf t he p arsley t o a bout a 1 2
i nch s quare, c ut o ut 2~ i nch r ounds w ith a
b iscuit c utter, s pread r ounds l ightly w ith
p repared m ustard a nd p lace a f rankfurter
h alf i n c enter o f e ach r ound. A dd 1 t easpoon s auerkraut m ixture o n e nd o f e ach
f rankfurter.
L ift s ides o f e ach p astry
r ound a nd i nch t ogether a cross t op t o
e nclose f ranks a nd k raut.
P lace o n
u ngreased c ookie s heet. R epeat w ith s econd
h alf o f p astry.
4.
B rush l ightly w ith m ilk.
5.
B ake i n h ot o ven ( 400 d egrees) 1 5 m inutes,
o r u ntil p astry i s l ightly b rowned. S erve
w arm.
TO MAKE ATTRACTIVE DESIGNS O N
CRACKERS p ress c heese a nd s mooth s preads
t hrough pastry t ube o r a f unnel m ade o f
heavy w hite p aper.
�SUSAN H. CARTER
Me.mbeJt, BoaJtd o6 Edu.c.a.Uon
SHRIMP MOLD
1
8
~
1
2
1
1
1
c an c ream o f m ushroom s oup
o unce p ackage c ream c heese
c up m inced o nion
c up m ayonnaise
e nvelopes u nflavored g elatin
c up c old w ater
c an s hrimp
c up c hopped c elery
1.
C ombine s oup, c heese a nd o nion o ver h ent
u ntil c heese m elts. R emove f rom h eat.
2.
B lend i n m ayonnaise, s hrimp a nd c elery.
3.
S prinkle g elatin o ver c old w ater a nd h eat
u ntil d issolved. S tir i nto s oup m ixture.
4.
P our i nto m old a nd c hill u ntil s et.
S erve w ith c rackers.
FRANCES STEINBERG
SWEET AND SOUR MEATBALLS
2~
1
2
1
1.
2.
3.
l bs. g round l ean b eef
o nion s liced
c ans w hole b erry c ranberry s auce
j ar c hili s auce
F orm m eat i nto 1 " b alls
d rop i nto s immering m ixture o f c ranberry
s auce, o nion a nd c hili s auce;
s immer a t l east ~ h our.
M akes 6 0 s mall m eat b alls.
�JOAN R. SOVERSTROM
Me.mbVL, Ve.moCJr.a.U.c. Town Commiti:e.e.
Me.mbVL, Ve.moCJr.a.U.c. Women 1 .6 Club
A-6.~-Wta.n.t t.o .the. May 011.
CHICKEN NUGGETS
B oneless c hicken b reasts
B uttermilk
f lour
o live o il
1.
W ash c hicken i n c old w ater a nd s alt, p ound
w ith m eat m allot a nd c ut i nto b ite s ize
p ieces.
2.
D ip c hicken p ieces i nto f lour, b uttermilk
a nd f lour, a gain.
3.
B rown, s lowly i n h ot o il i n f rying p an.
4.
D rain a nd r efrigerate.
S erve c old w ith s weet a nd s our s auce.
ELEANOR T . LEWIS
Me.mbVL, Ve.moCJr.a.U.c. Town Comm..i;t;te.e.
PJte..6.ide.n.t, Ve.moCJr.a.U.c. Women 1 .6 Club
SPINACH D IP
8 o unces s our c ream
m ayonnaise
2 t ablespoons f inely d iced o nions
1 c an c hopped w ater c hestnuts
1 p ackage K norrs v egetable s oup
1 p ackage f rozen s pinach d rained & t hawed
~ ~up
1.
M ix t ogether a nd c hill
s erve w ith c rackers, e tc.
�IRENE G. KING
Membek, VemoCAatie Town Committee
F INGER CLAMBAKES
1
1
1
~
4
p ackage ( 8 o unce) c ream c heese
c an ( 8 o unce) m inced c lams
t ablespoon b ottled o nion j uice
t easpoon l iquid r ed p epper s easoniny
d ozen b uttery c rackers
1.
S often c heese i n a m edium s ize b owl.
D rain c lams v ery w ell, a dd t o c heese w ith
o nion j uice a nd r ed p epper s easoning. M ix
w ell t o b lend. ( If m aking a head, s tore,
c overed i n r efridgerator.)
2.
J ust b efore s erving, s pr2ad c lam m ixture
o n c rackers a bout o ne t easpoon o n e ach.
S prinkle l ightly w ith p aprika, p lace o n
l arge c ookie s heet.
3.
B ake i n h ot o ven ( 400 d egrees) f or f ive
m inutes o r j ust u ntil h eated t hrough b ut
n ot b rowned. G arnish w ith s liced b lack
o lives, a nd w ater c ress i f y ou w ish.
SUSAN H. CARTER
Membek, Boakd
on
Edueation
PARTY SPREAD
1
1
l oaf p arty r ye
c up s hredded C heddar
~
c up s alad d ressing
1 /3 c up g rated o nion
~
t easpoon c urry p owder
1.
M ix i ngredients, s pread o n r ye.
2.
P lace u nder b roiler u ntil c heese m elts.
�EVIE HORNIG
MembVt, Ve.moCAa;t,i.c. Wome.n. '-6 C.f.ttb
CRAB MEAT MOLD A PPETIZER
2
~
1
2
1
1
c an (10% o unce)
c ream s hrimp s oup
or
c an (10% o unce ) c ream o f mu shroom
s oup u ndiluted.
( Shrimp s o up i s
p referred)
p ackages ( 3 o unce s ize ) c ream c heese
c up f inely c hopped o nion
c up m ayonnaise ( do n ot u se s alad
d ressing)
e nvelopes u nflavored g elatin
c up c old w ater
c an ( about 7~ o unces) c rab me at, d rained
a nd f laked
c up f inely c hopped c elery
s alad g reens
l emon w edges
s liced p itted b lack o live
p imiento s trips
1.
I n m edium s aucepan, c ombine s oup, c heese
a nd o nion. H eat u ntil c heese i s m elted ;
s tirring, b lend i n m ayonnaise , r emove f rom
h eat.
2.
I n a nother s auce pan, s prinkle g elatin o ver
w ater. O ver l ow h eat , s tir u ntil g elatin
d issolves. S tir i nto s oup m ixture, a nd a dd
c rab m eat a nd c elery.
3.
P our m ixture i nto 6 c up m old.
R efrigerate
f or a t l east 6 h ours u ntil v ery f irm.
4.
U nmold, g arnish w ith o live a nd p imiento,
s alad g reens.
S erve w ith a ssorted c racker s
a nd l emon w edges.
�EVIE HORNIG
M
e.mbVt, Ve.moCJta..tic. Wo m
e.n'-6 C.lu.b
COCKTAIL FRANKS
1
1
3
1 2 o unce j ar c urrant j elly
j ar F rench's y ellow m ustard
p ounds c ocktail f ranks, p referably
k osher s tyle - better f lavor
1.
M ix j elly a nd m ustard, s immer t ill
b lended a nd j elly i s m elted.
2.
A dd f ranks a nd s immer f or 1 5-20 m inutes.
3.
S erve h ot - a c hafing d ish i s h andy f or
t his
FRANCES STEINBERG
PINWHEEL CANAPES
1
1
d
1.
2.
3.
4.
s
5.
6.
L oaf w hite b read ( have b akery s lice i t
h orizontally)
c an t una f ish
s mall j ar s tuffed o lives
b utter a t r oom t emperature
m ayonnaise
T rim c rust o ff b read s lices w ith s cissors
M ix t una w ith m ayonnaise
B utter s lice o f b read, s pread w ith t una
m ixture
A t s hort e dge o f s lice l ine u p f ive o r s ix
o f t he o lives, r oll t ightly a nd w rap i n
w axed p aper
T wist e nds o f w axed p aper f irmly, p ut i n
P lastic b ag a nd r efrigerate o ver n ight
T he n ext d ay, c arefully u nwrap w axed p aper
a nd w ith a s harp k nife, m ake s lices o ne
h alf i nch t hick.
M akes a bout 3 5 s lices.
�MARY NAHLEY
on P~ob~e Judge
W~ne
R~ehakd
Memb~, Vemo~~e Women'~
Memb~, Vanb~y Verno~~
L. Nahley
Club
HOT CLAM D IP
2
~
1
~
1
1
1
~
~
1
c ans m inced c lams a nd j uice
p ound b utter ( 1 s tick)
t ablespoon l emon j uice
g reen p epper, c hopped
o nion, c hopped
t easpoon o regano
t easpoon p arsley f lakes
t easpoon h ot p epper f lakes
c up d ried u nflavored b read c rumbs
c love g arlic, m inced
1.
S immer c lams, j uice a nd l emon j uice.
2.
S aute i n b utter, o nion, g reen p epper,
g arlic, o regano, p arsley f lakes a nd h ot
p epper f lakes u ntil o nion a nd g reen
p epper a re l imp.
3.
A dd b read c rumbs a nd c lam m ixture.
T urn
i nto s hallow p an. S prinkle w ith p aprika
a nd p armesan c heese.
4.
B ake 1 5-20 m inutes a t 3 50 d egrees.
SUSAN H. CARTER
Memb~, Bo~d on
Edu~on
VEGETABLE D IP
1
1
~
1
1.
c up H ellmans M ayonnaise
c up s our c ream
c up m inced o nion
t easpoon c urry p owder
B lend a nd c hill f or t wo h ours.
S erve w ith v egetables.
�LINDA DASILVA
W,i_fie, Counc..ilman JOJ.>eph DaSU.va, Counc.dman a t Leur.ge
Seeke.teur.y, Demoeka.t;c. Women'~ C~ub
STUFFED MUSHROOMS
m ushrooms
o il
g arlic c love
p arsley
b asil
s alt
p epper
o regano
1.
2.
3.
4.
5.
W ash m ushrooms. R emove s tems.
D rain
c aps.
C hop s tems f inely ( may u se n ut d icer)
A dd t o c hopped s tems:
a . o il ( just e nough t o b e m oist)
b . g arlic c love ( diced f ine)
c . p arsley
d . b asil
e . s alt
f . p epper
g . o regano
S tuff c aps
O il c ookie s heet. P lace s tuffed
m ushrooms o n t ray. B ake a t 4 00 d egrees
t ill b aked ( will t urn a lmost black approximately 2 0-25 m inutes d epending
o n s ize o f m ushrooms)
ELEANOR T. LEWIS
Memb~, Vemoeka.t;c. Town Comm,i_.t.tee
Pk~,i_den.t, Demoeka.t;c. Women'~ C~ub
ORIGINAL RANCH D IP
1~
1
1.
e nvelopes O riginal R anch d ressing
p int s our c ream
M ix w ell
s erve w ith v egetables, c hips, e tc.
-I
�ROSE ANN KRUSE
Se.CAe.taJr.y :to :the. Ma.y01t
SPINACH COCKTAIL SQUARES
\ s tick b utter o r m argarine
2 e ggs
~ c up f lour
~ c up m ilk
~ t easpoon s alt
~ t easpoon n utmeg
1 l evel t easpoon b aking p owder
~ t easpoon g arlic p owder
~ p ound s hredded c heddar c heese
2 p ackages c hopped c ooked s pinach ( drain w ell)
1 h eaping t ablespoon P armesan c heese
1.
M elt b utter o r m argarine i n 1 0x7 b aking p an.
2.
B eat e ggs. Add m ilk, f lour, s alt, n utmeg,
b aking p owder a nd g arlic p owder. S tir
u ntil w ell m ixed.
3.
Add s hredded c heese a nd w ell-drained
s pinach.
4.
P our i nto p an. S prinkle P armesan c heese o n
t op. B ake 3 5 m inutes a t 3 50 d egrees. C ool
3 0 m inutes. C ut i nto 1 i nch s quares.
5.
F reezes v ery w ell. T o r e-heat, p lace i n
p an o r c ookie s heet a nd b ake 3 25 d egrees
1 2-15 m inutes.
M akes 5 0 s quares.
SUSAN H. CARTER
Me.mb~, Boakd o6
Edue~on
ROTEL D IP
p ound V elveeta c heese
c an R ote! ( spiced t omatoes o r
o ne j ar O ld E l P aso P icante
s auce - hot)
1 . B lend o ver h eat.
S erve i n c hafing d ish w ith c orn c hips.
�KARL A. OLSON
Me.mbvr., Ve.moc.Jr.a.tic. Town. Comm.<..tte.e.
FAMOUS DIABLO D IP
2
~
~
~
1
1
~
1
1
c hopped l ettuce
A vocados
c up m ayonnaise
c up s our c ream
p ackage T aco s easoning
c up M ontery J ack c heese ( grated)
c up y ellow s harp c heese ( grated)
c up c hopped g reen o nion
c an c hopped b lack o lives
c up c hopped t omatoes
l emon j uice
s alt
P ut t he i ngredients o n a s alad p late i n l ayers,
i n t he f ollowing o rder:
1.
L ine s alad p late w ith c hopped l ettuce.
2.
M ash 2 A vocados a nd m ix w ith l emon j uice
a nd s alt t o t aste.
3.
M ix t ogether t he f ollowing i ngredients:
~ c up m ayonnaise, ~ c up s our c ream a nd
~ p ackage T aco s easoning.
4.
O ne c up g rated M ontery J ack c heese.
5.
O ne c up g rated y ellow s harp C heddar c heese.
6.
O ne-half c up c hopped g reen o nion.
7.
O ne c an c hopped b lack o lives.
8.
O ne c up c hopped t omatoes.
S erve w ith D orito c hips.
l ayer u p w ith c hips.
S coop d ip f rom b ottom
�ELSIE C. VELMONTE - B~th~l
ComrrU.Ue.ewoman
St:a.:t~ C~n:tJr.ai
PARTY MEATBALLS
1~
~
1
~
~
~
2
1.
2.
p ounds g round b eef
c up r aw r olled o ats
t ablespoon c hopped p arsley
t easpoon s alt
t easpoon p epper
c up g rated P armesan c heese
b eaten e ggs
C ombine a bove a nd s hape i n b alls.
B rown i n h ot b utter.
SAUCE
1
1
1
1
~
1~
1.
p ound c an t omatoes
c love m inced g arlic
s ix o unce c an t omato p aste
t easpoon s alt
t easpoon p epper
t easpoons o regano
C ombine i ngredients, p our o ver m eatballs.
S immer g ently ONLY 3 0 m inutes.
S erve i n c hafing d ish.
ELEANOR T. LEWIS
M~mbek, V~oekatie Town Comm~tt~~
P~~~d~nt, V~moekatie Wom~n'~ Club
MEXICAN CHEESE FONDUE
%
p ound s harp c heddar c heese
p ound V elvetta c heese
c an O ld E l P aso p epper a nd j alopeno
s auce
c up m ilk
s alt
p epper
1 . P lace a ll i ngredients i n f ondue p ot
2 . A dd s alt a nd p epper t o t aste
�LILA LEOPOLD
CRAB MEAT D IP
l arge c an c rab m eat
l arge c ream c heese
m ilk
c urry p owder
g arlic p owder
1.
M ix a l ittle m ilk t o s often c ream c heese,
a dd a b it o f c urry p owder a nd g arlic p owder.
2.
H eat i n c asserole a t 3 25 d egrees f or t wenty
m inutes.
{ optional b read c rumbs o n t op
b efore h eating)
May b e s erve w ith b read o r v egetable s ticks.
EVIE HORNIG
Me.mbvr, Ve.moCJr.a.tic. Wome.n '.6 Cfub
GARDEN CHEESE D IP
~
~
2
1
~
16 o unce c ontainer s mall c urd c reamed
c ottage c heese
p ackage {3 o unce) c ream c heese s oftened
c up m inced g reen o nions w ith t ops {3 l arge)
c up m inced r adishes ( about 5 )
t ablespoons m inced p arsley
s mall c love g arlic, c rushed
t easpoon s alt
f resh g round p epper t o t aste
1.
I n s mall b owl o f m ixer, b eat c heese, o nion,
r adishes, p arsley, g arlic, s alt a nd p eper
u ntil b lended.
2.
C over a nd c hill s everal h ours o r o ver n ight.
K eep c old u ntil r eady t o s erve.
S erve w ith c rudities o r a ssorted b reads.
M akes a bout 2 1 /3 - 2 1 /2 c ups.
�LINVA VaSILVA
o6
W~6e
Coun~~tman Jo~eph VaS~tva, Coun~~n
Se~etaky, Verno~~~ Women'~ Club
a t Lakge
CRACKER SPREAD
8 o unces o f c ream c heese
2 t easpoons m ilk
2~ o unce j ar d ried b eef ( chopped f ine)
2 t ablespoons i nstant m inced o nions
~ c up s our c ream
~ c up w alnuts ( chopped f ine) *
~ c up r aisins ( chopped f ine) *
* o ptional
1.
B lend i n e lectric m ixer, 8 o unces o f
c ream c heese a nd 2 t easpoons m ilk.
2.
A dd 2~ o unce j ar d ried b eef ( chopped
f ine) a nd 2 t ablespoons i nstant
m inced o nions.
3.
S tir i n ~ c up s our c ream
~ c up w alnuts ( chopped f ine)
~ c up r aisins ( chopped f ine)
*
*
4.
P ut i n c overed b aking d ish.
3 50 d egrees f or 2 0 m inutes.
B ake a t
5.
T o s erve - keep w arm i n c hafing d ish
w ith s terno h eat
T his r ecipe c an b e d oubled f or a c rowd.
S erve w ith v ariety o f c rackers.
PEGGY STOCKMAN
CHUTNEY D IP
2
8 o unce c ream c heese - room t emperature
c up c hutney ( Major g ray)
1 t easpoon C urry p owder
~
t easpoon d ry m ustard
1 /3 c up t oasted a lmonds
~
1 . M ix a ll i ngredients i n b lender a nd c hill
b efore s erving.
�LILA LEOPOLV
SPINACH D IP
2
~
~
1
1
~
1
c ups m ayonnaise
c up p arsley s prigs
s mall o nion - diced
s mall g arlic - minced
t ablespoon l emon j uice
t easpoon p epper
p ackage ( 10 o unces) f rozen
s pinach ( chopped) t hawed
a nd d rained o n p aper t owels
1.
I n c overed b lender c ontainer- blend
a ll i ngredients a t h igh s peed u ntil
f inely c hopped.
2.
C over a nd r efrigerate a t l east f our
h ours.
C an b e m ade 1 o r 2 d ays a head.
ELSIE C. VELMONTE
S tate Centka! Comm~tte~oman, 24th
V~~e~
SHRIMP MOLD
1
1
8
~
2
c an t omato s oup
e nvelope o f g elatin, p lain
o unces c ream c heese
c up m ayonnaise
c ans s mall s hrimp ( drained)
c elery a nd o nion t o t aste
1.
H eat t omato s oup a nd g elatin t ogether a nd
w hip i n c ream c heese a nd m ayonnaise.
2.
Add c elery a nd o nion t o t aste; a dd s mall
s hrimp ( drained); p lace i n m old.
�ELLA ROUNTREE
MembVt, Ve.moCJr.atic. Town Comm.,{_:tte.e.
MembVt, Bfuc.k. Ve.moCJr.atic. Cfub
PUMPERNICKLE D IP
16
1
2
2
2
o unces (1 c ontainer) s our c ream
c up o f m ayonnaise
t ablespoons f inely c hopped o nion
t ablespoons d ill w eed
t ablespoons p arsley f lakes
1.
M ix a ll i ngredient t ogether a nd p our i nto
p umpernickle s hell
2.
B reak p ieces o f b read a nd s pread a round
l oaf.
SUSAN H. CARTER
Me.mbVt, BoaAd o6 Educ.ation
SAUSAGE BALLS
1
~
2
p ound J ones P ork s ausage
p ound g rated c heese
c ups B isquick
1.
M ix i ngredients a nd s hape i nto o ne i n c h
m eatballs.
2.
B ake a t 3 50° f or 2 0-30 m inutes.
IRENE G. KING
MembVt, Ve.moCJr.atic. Town Comm.,{_:tte.e.
WATER CHESTNUTS
c an w ater c hestnuts
s liced b acon
1.
D rain c hestnuts, w ipe d ry, w rap a p iece o f
b acon a round c hestnuts.
2.
B ake i n h ot o ven u ntil b acon i s c ris p , o r
u se t he t op o f s tove, t urn o n a ll s id es.
�doups
s oups
�JAYNE M HOLMES
.
M
embvc., Ve.mocAa.tic. Town Comm.itte.e.
LENTIL SOUP WITH O IL
c up s plit o r w hole l entils
7 -8 c up w ater
~
c up u ncooked r ice
1 l arge o nion c oarsely c hopped
~
c up o live o il
s alt a nd p epper t o t aste
1.
R inse a nd d rain l entils.
w ith w ater. C ook f or 1 5
r ice.
P lace i n p an
Add
minutes~
2.
S aute o nions w ith s alt, p epper a nd o il.
Add t o l entils a nd r ice m ixture s hortly
a fter a dding r ice.
3.
C ook u ntil t ender ( about 1 5 m ore m inutes).
FRANCES STEINBERG
QUICK COLD BEET SOUP (BORSCHT)
16 o unce c an s liced b eets
16 o unce w ater
~
C up s ugar
~
C up l emon j uice
~
t easpoon s alt
s our c ream
A ccompaniments:
( optional)
H ot b oiled p otatoes, c hopped o nions
c hopped c ucumber, g reen p eppers,
c elery, e tc.
1.
D rain b eets, r eserving l iquid.
a nd r eturn t o j uice.
C hop c oarsely
2.
Add w ater, s ugar, l emon j uice a nd s alt.
S tir t o d issolve a nd a djust s easoning t o t ast
i f n ecessary.
3.
C hill a nd s erve w ith a t ablespoon o f s our c rea
Add h ot b oiled p otato a nd a ny o f t he o ther
g arnishes.
�ELSIE V. VELMONTE
State. Cenbc.al Commi.t:t.e.ewoma.n
MEATBALL CHOWDER
2 p ounds g round b eef, b rowned
2 -6 o nions c ut i n e ighths
6 c ups t omato j uice
6 b eef b ouilion c ubes
3 c ups s liced p ared c arrots { about 6 )
3 -4 c ups s liced c elery
2 -3 c ups d iced p otatoes
~ c up r egular r ice
1 t ablespoon s ugar
2 t easpoon s alt
1 p ackage f rozen S pinach ( leaf)
2 b ay l eaves
1 t easpoon m arjoram
1 c an c orn { whole)
1.
B rown g round b eef a nd d rain. A dd r emaining
i ngredients.
2.
C over a nd s immer 3 0 m inutes o r u ntil
v egetables a re t ender.
ROBERT M. STEINBERG
Adm.,{_~tJr.ative
A-6-6-W:ta.n-t :to :the May OJt
ROBERT'S F ISH CHOWDER
2
1
1
1
1
c ans { small) c hicken b roth
c an c reamed c orn
c an p otatoes, q uartered
s mall o nion
p ackage f rozen f ish ( turbo, p erch, b ass, e tc.)
~ p int h eavy c ream
p arsley
s alt t o t aste
p epper t o t aste
1 /Bteaspoon t hyme
1.
I n a c overed p ot h eat a ll i ngredients ( except
c ream) t o b oiling.
2.
R educe h eat t o s immer f or 2 0 m inutes, s hut o ff
h eat a nd l et c ool f or 5 m inutes u ncovered.
3.
A dd a s mall a mount o f c ream b efore s erving.
�EVIE HORNIG
M~mbek, V~oekatie Wo~n'~
Club
CARROT SOUP
4
2
1
1
1
1
2
5
t ablespoons b utter
c ups p otatoes, d iced
p ound c arrots, s liced
m edium o nion, c hopped f ine
t easpoon s ummer s avory
h erbal s alt a nd f resh g round
p epper t o t aste
c up m edium s weet c ream
t ablespoons c hopped p arsley
c ups c hicken b roth, p referrably
h omemade
1.
I n a s auce p an, s aute o nion i n b utter t ill
w ilted a nd s oft. Do n ot b rown. Add c arrots
a nd p otatoes. S aute t ogether f or a f ew
m inutes. T urn h eat d own l ow, c over t ightly
a nd c ook t en m inutes o r s o.
2.
A dd c hicken b roth, s avory, h erb s alt a nd
p epper. A djust s easonings. S immer f or 2 0
m inutes.
3.
C ool s lightly, t hen p uree i n b lender t ill
v ery s mooth a nd c reamy l ooking. R eturn t o
s aucepan a nd r eheat.
4.
S tir i n c ream, a nd h eat b eing c areful n ot
t o b oil.
L adle i nto s oup b owls a nd s prinkle e ach
s erving w ith p arsley.
��NICHOLAS NERO
PARSLEY AND ANCHOVY SALAD
2
C ans f lat f illet o f a nchovies i n o il ( 2 o unce
c ans) a nd c ut t he f illet i n f our p ieces.
6 t o 8 c loves o f g arlic, p eeled, c rushed a nd
c hopped
c up o f t hinly s liced o nions
~
p ound c arrots, p eeled a nd c oarsel y g rated
1 r ed p epper, s weet - seeds r emoved a nd t hinl y
s liced
4 c ups o f p arsley, v ery c oarsle y c hopped
~
c up o f r ed w ine v inegar
1~ c ups o f o il ( half o live, h alf v egetable)
~
t easpoon c rushed r ed ( hot) p epper
~
t easpoon g round b lack p epper
1 t ablespoon c oarse s alt
1.
C ombine a ll i ngredients a nd l et m acerate i n
r efrigerator u ntil r eady t o u se.
I t i s e xcellent s erved o n c runchy b read.
T his s alad c an b e k ept i n t h e r efridgerator
f or o ne w eek t o 1 0 d ays a nd n eeds t o b e p repared a t l east 2 4 h ours a head.
T O PREPARE A Q UICK FRENCH DRESSING
h eat 1 c up v inegar a nd 1 p eeled, c rushed
c love of garlic t o b oiling. Strain, a dd salt,
p epper a nd dry mustard a nd s tore in c orked
b ottle. Add t o oil w henever d ressing is n eeded .
FOR DELICIOUS A ND CRISP CELERY let
s tand in c old w ater t o w hich 1 t easpoon
s ugar p er q uart has b een a dded .
�LORRAINE MORAN
TABBULI ( Arabic S alad S upreme)
% c up b urghul # 2
2 l arge b unches o f p arsley ( approximately o ne
q uart w hen f inely c hopped)
c up f inely c hopped f resh m int ( or ~ t o 1 /3
c up d ried m int)
~ b unch g reen o nions, w ith g reen e nds, f inely
c hopped
o r 2 l arge t omatoes, f inely c hopped
1 s mall d ried o nion, f inely c hopped
1 /8 t easpoon c innamon
2 -3 t easpoons s alt
p epper t o t aste
~ c up t o 2 /3 c up f resh l emon j uice
~ c up o live o il
1.
R inse b urghul ( crushed w heat), d rain, t hen
s queeze e xcess w ater o ut. P lace i n l arge
m ixing b owl.
2.
F irst f inely c hop t he p arsley, t hen m int,
t hen g reen o nions a nd t he t omatoes.
P lace
v egetables i n l ayers o n t op o f b urghul i n
t he o rder g iven, l eaving d ried o nions o ne
o ne-half o f t he t op l ayer a nd d iced t omatoes
o n t he o ther h alf.
3.
A dd s easonings t o t he d ried o nions a nd m ix
t horoughly w ith f ingers.
A dd l emon j uice
a nd t oss w ith s poon a nd f ork. J ust b efore
s erving a dd o il a nd t oss t horoughly.
T his i s e aten b y h and b y u sing v ery t ender g rape
l eaves. R omaine l ettuce, o r h ead l ettuce t o
p ick u p t abbuli i n b ite s ize s ervings.
NOTE:
TABBULI may b e p repared 1 -2 h ours a head
o f t ime b y o mitting t omatoes a nd o il. J ust
c over w ith p lastic w rap a nd r efrigerate. A dd
t omatoes a nd o il j ust b efore s erving.
�SALLY M. ESTEFAN
TABOLI ( Parsley S alad)
b unches o f e ither t he c urley l eaf o r
f lat l eaf p arsley
3
b unches o f g reen o nions ( scallions)
4
l arge t omatoes
4 -5 l arge l emons
w heat
o il
s alt
3
1.
P lace i n a s mall c ereal b owl, 1~ c ups o f
w heat. Add e nough l ukewarm w ater t o c over
t he w heat. S et a side.
2.
W 3sh a nd r emove e nds a nd s talks o f t he
v egetables.
3.
T ake t he l eaves o ff t he s talks o r t he
p arsley, c hop t hem i nto s mall b its.
4.
C hop t he g reen o nions i nto s mall b its.
5.
C hop t he t omatoes i nto s mall b its a nd
p lace t hem a ll i nto a b owl a nd m ix.
6.
Add t he w heat o nce a ll t he w ater h as b een
s oaked u p a nd m ix.
7.
C ut l emons i n h alf a nd s queeze o ut t he
l emon j uice i nto a g lass. R emove a ll t he
p its, a dd j uice t o t he m ixture.
8.
Add o il a l ittle a t a t ime a nd m ix. T aste
o ften s o y ou d on't l oose t he l emon t aste.
9.
Add s alt t o t aste.
S erves 8 t o 1 0.
�ELEANOR T. LEWIS
Me.mbvc., Ve.moCJta.tic. Town Comm-i..:ttee.
PJtu-i.de.n.-t, Ve.moCJta.tic. Wome.n '-6 Club
PRETZEL SALAD
2
1~
3
8
1
1
1
1~
2
1
c ups c rushed p retzels
s ticks m elted b utter
t ablespoons s ugar
o unces c reme c heese s oftened
c up s ugar
s mall c ool w hip
l arge p ackage s trawberry j ello
c ups b oiling w ater
10 o unce p ackages f rozen s trawberries
c an c rushed p ineapple l arge c an u ndrained
1.
M ix c rushed p retzels, b utter a nd s ugar i nto
b aking d ish 9 x13 o r l arge. B ake 7 m inutes
a t 4 00 d egrees.
2.
M ix c reme c heese, 1 c up s ugar a nd c ool w hip
a nd s pread o ver c rust.
3.
M ix s trawberry j ello, b oiling w ater, f rozen
s trawberries, c rushed p ineapple a nd p our
o ver s alad.
4.
R efrigerate a nd l et s et.
a head o f t ime.
C an b e m ade a d ay
TO KEEP FRESH PARSLEY, MINT, AND
WATERCRESS wash t horoughly, s hake off excess water, place in a glass jar, cover a nd
p lace in refrigerator.
��ELEANOR LEWIS
Me.mbvr., VemoCJta.tic. Town <.:omma.t.ee
Pk~~dent, VemoCJta.tic. Women'~ Club
MEAT LOAF WELLINGTON
2
p ounds g round b eef
c up m ushroom s oup
c up b read c rumbs
1 e gg, s lightly b eaten
1 /3 c up f inely c hopped o nion
~
t easpoon s alt
~
~
1.
M ix a ll i ngredients t ogether w ell.
S hape i nto a l oaf i n a s hallow b aking
d ish.
2.
B ake f or 1 h our a t 3 75 d egreees.
D rain o ff e xcess l iquid, s aving 3
t ablespoons.
3.
S eparate 1 p ackage r efrigerated c rescent
r olls a nd d rape t hem o ver t he t op o f t he
m eat l oaf.
4.
B 'ake f or 1 5 m inutes m ore o r u ntil r olls
a re g olden b rown.
5.
I f d esired, m ix t he r eserved l iquid, t he
r est o f t he m ushroom s oup, a nd w ater t o
t he d esired t hickness a nd s erve a s s auce.
�MARGE SPANO
Me.mbvr, Ve.moCAa-Uc. Women'
6
Club
SAUCE WITH MEAT BALLS AND ITALIAN SAUSAGE
1
1
2
4
~
2
2
1
2
p ound I talian s ausage
p ound g round s irloin
e ggs
s tale s lices o f b read
c up R omano c heese
l arge c ans c rushed t omatoes
t ablespoons c hopped p arsley
c love g arlic, c hopped f ine
c loves g arlic f or s killet
c orn o il
s alt a nd p epper t o t aste
p inch o f b asil { optional)
1.
S immer t omatoes w ith s alt a nd p epper a bout
20 m inutes.
2.
R emove c rust o f b read; w et a nd s queeze a ll
w ater o ut t hroughly.
3.
P lace g round m eat i n b owl w ith e ggs, c heese
p arsley, g arlic f inely c hopped, s alt, p eppe
a nd b read. M ix w ell.
4.
I n s killet, c ut u p t wo c loves o f g arlic w it
e nough o il t o b rown m eat b alls. M ake m eat
b alls, b rown t hem w ell.
5.
B oil s ausage f or 1 0 m inutes i n e nough w ater
t o c over t hem. D rain w ater a nd b rown t hem
o n b oth s ides.
6.
P lace s ausage a nd m eat b alls i n t omato s auc
a nd c ook f or 4 5 m inutes, m ore i f n ecessary.
A ny s auce o f y our c hoice c an b e u sed.
r
�BETTY ANN Mc.GRAN
M~mbek, V~moc.k~c.
Town
Committe~
STUFATINO
1~
4
8
~
1
~
1
~
1
p ounds v eal f or s tewing ( cut i n p ieces)
o unce c an m ushrooms ( reserve l iquid)
o unce c an H unts t omato s auce
t easpoon T abasco
t easpoon s alt
t easpoon t hyme
b ay l eaf
c up d iced g reen p epper
c love g arlic
1.
B rown v eal. Add m ushroom l iquid, t omato
s auce, a nd s pices.
2.
C over a nd c ook f or h our a nd a h alf.
m ushrooms a nd h eat g ently.
3.
S erve o ver c ooked r ice o r t hin l inguini.
PHYLLIS GARAVEL
V~c.~ P~e4~d~nt, V~oc.k~c. wom~n'~
Add
Club
STUFFED BEEF ROLLS
p ound s ausage
c up r ice
5 -6 h alves b raciole
~-1 c up c hopped o nion
~-1 c up c hopped g reen p eppers
1
1
1.
B rown s ausage m eat, o nion a nd g reen p epper.
C ook r ice a ccording t o p ackage d irections.
2.
D rain a nd m ix r ice w ith s ausage m ixture.
P lace o n m eat a nd r oll u p.
3.
P lace r emaining m ixture i n b aking d ish,
p lace r olls o n m ixture.
4.
P repare e nveloped g ravy m ix t o p our o ver
m eat r olls. C over a nd b ake a t 3 50 d egrees
f or 4 5 m inutes.
�EVIE HORNIG
Memb~, VemoCA~e Women'~
Ctub
BEEF AND CHEESE ROLL
3
1~
2
1
1
1
~
2
~
~
1~
~
s lices b read, c rusl r emoved
p ounds c hopped b eef ( ground b eef i s b est)
e ggs
t easpoon s alt
t ablespoon m elted b utter
t easpoon m ustard
t easpoon f resh g round p epper
t ablespoons g rated o nion
c up f inely c hopped p arsley
l b. m ozzarella c heese, t hinly s liced
c ups t omato s auce
t easpoon t hyme
1.
W et b read, p ress o ut m oisture, a nd add
t o m eat. Add e ggs a nd s pices. M ix w ith
f ingers u ntil w ell b lended.
2.
On w ax p aper, pre~s m eat i nto a t hin
r ectangle. S pread c heese o ver m eat a nd
r oll, b eginning a t n arrow e nd a nd u s1ng
p aper t o l ift m eat.
· 3.
P lace r oll i n s hallow b aking d ish. B rush
w ith b utter. B ake i n p reheated o ven
( 375 d egrees) f or 4 5 t o 5 0 minut~s. S erve
w ith t omato s auce
Bake: T o c ook b y d ry h eat, u sually i n t he o ven.
W hen a pplied t o m eats a nd v egetables, t his i s
c alled roaatin&.
Barbecue: T o r oast m eats v ery s lowly o n a s pit o r
r ack o ver b eat, b asting w ith a s easoned s auce.
Baste: T o m oisten foods while cooking, w ith m eat
d rippinp, m elted f at, o r s auces, t o p revent d rying
a nd t o a dd ftavor.
Blanch: T o r emove s kins f rom f ruits, v egetables, o r
n uts b y l etting t hem s tand i n b oiling w ater u ntil
a kina p eel off easily.
Blend: T o m ix t horouchly t wo o r m ore i nlfedients.
�EVIE HORNIG
M~mb~, V~moCAatie Wom~n'~
Club
BAKED VEAL CUTLETS
8 v eal c utlets ( no b ones)
2 c ups f lour, s easoned w ith s alt, p epper, d ash
o f s weet b asil
2 e ggs, b eaten w ith a l ittle m ilk
2 c ups c racker m eal, s easoned s ame a s f lour
1.
D ry c utlets, D ip 1 n s easoned f lour, t hen
i n b eaten e gg, t hen i n c racker m eal.
R efrigerate f or 1 5 m inuLes.
2.
B rown q uickly i n s killet, u sing m inimal
a mount o f s hortening.
3.
P lace i n g reased p an o r c asserole a nd c over
w ith s auce.
4.
B ake a t 3 75 d egrees f or 5 0 m inutes.
SAUCE
1 c an c rushed I talian t omatoes
1 l arge o nion
~
green
p epper, d iced
1 c love m inced g arlic o r 1 t ablespoon g arlic
p owder
d ash o regano
1.
S aute o nion a nd g reen p epper.
a dd t omatoes a nd s pices.
When s oft,
2.
P our o ver c utlets b efore b aking.
�IRENE KING
Memb~, Vemo~atie
Town Committee
OLD FASHIONED CABBAGE ROLLS
2
1
1
8
1
1
1
c ups c ooked r ice
l arge o nion
m edium h ead o f c abbage
s trips o f b acon
p ound g round b eef
t easpoon s alt
10~ o unce c an c ondensed t omato s oup
s mall c an s auerkraut
l.
D ilute s oup w ith o ne c up o f w ater.
2.
C ut o ff b ottom o f c abbage, a bout l i nch
a nd r emove e ntire c ase. R emove d amaged
l eaves, r inse a nd p lace h ead i nto s alted
b oiling w ater. R eturn t o b oil a nd s immer
5 m inutes. R emove f rom h eat, l et s tand
f or 25 m inutes. D rain. C ool u ntil e asily
h andled.
3.
D ice b acon a nd f ry u ntil b rowned.
a ll g rease, e xcept 2 t ablespoons.
o nion a nd s aute u ntil t ender.
4.
Add~
5.
F ill e ach c abbage l eaf w ith m ixture.
6.
C over b ottom o f r oasting p an w ith h alf o f
t omato s oup. P lace a f ew c abbage l eaves o n
t op o f t hat, c hopped i n 2 -inch p ieces. P lace
c abbage r olls o n t op o f t hat. S prinkle w ith
b acon a nd o nion.
~
' 7.
P our o ff
Add d iced
o f b acon m ixture with~ t easpoon s alt,
d ash o f p epper, a nd g round b eef t o c ooked
r ice. M ix w ell.
P our r emaining t omato s oup o n t op. Add
s auerkraut. S immer u ntil s oft. P ut d ots
o f b utter o n t op.
�MARY VYER
MotheA on Ma.yOll. Vyvc.
ROAST SPRING LAMB
l c love g arlic
4 l b. l eg o f l amb
s alt a nd p epper t o t aste
1.
T ake s kin o ff.
2.
Add s alt a nd p epper. S lit w ith k nife,
p lace c love o f g arlic i n s lit.
3.
P ut a l ittle w ater i n b ottom o f p an.
4.
B ake i n o ven a t 3 25 d egrees f or a pproximately 2 h ours. T urn r oast t o b rown .
.\.fARGE SPANO
,\fembeA, Vemoc.Jtilic. Women' .6 C lub
VENISON STEAK
s teak
w hite v inegar
o live o il
o nions
g reen o r r ed p eppers
m ushrooms
g arlic
s alt a nd p epper t o t aste
s herry w ine
l.
S alt b oth s ides o f s teak, c over w ith
v inegar. L et s tand f or o ne h our, t hen
p at d ry.
2.
P ut s teak i n s killet w ith o live o il,
b rown b oth s ides.
3.
Add o nions, p eppers, m ushrooms, a nd l oads
o f g arlic. C ook t o t aste. S alt, h ot o r
b lack p epper t o t aste.
4.
Add o ne c up o f s herry w ine.
,I
��MARJORIE SPANO
Me.mbVt, Ve.moCJta..tic.. Women' .6 Cfub
BAKED CHICKEN CACCIATORE
6
1
1
1
4
2
1
2
~
C hicken l egs ( or a ny d esired p arts)
p ound I talian s ausage
p ound m ushrooms, f resh, p referred
l arge c an c rushed t omatoes
l arge p eppers
c loves g arlic
t easpoon o regano
t easpoons c hopped f resh p arsley
c up w hite w ine
c ooking o il
1.
P lace t omatoes i n s aucepan w ith o regano,
p arsley, s alt a nd p epper t o t aste, c ook
o ne h alf h our o n l ow h eat.
2.
B oil s ausage t en m inutes r emove f rom
c ut i n 2 i nch p ieces. W ash a nd p eel
m ushrooms. R emove s kin a nd f at f rom
w ash a nd p at d ry.
P lace i n r oasting
3.
A dd e nough o il t o c oat c hicken, c hop g arlic,
s alt a nd p epper, m ix w ell. A bout 2 0 m inutes
a fter c hicken h as b aked a dd s ausage a nd m ushrooms.
4.
When t hey b egin t o b rown, r emove e xcess f at,
a dd w ine. B ake u ntil t hey b egin t o g et t ender.
5.
A dd t omatoes, b ake a bout 1 0 m inutes m ore. I n
t he m eantime i n s killet, f ry p eppers w hich
h ave b een c ut i n o ne i nch s trips w ith o ne
c love o f g ar l ie c ut u p a nd 3.dd e nough o il t o k eep
t hem c risp a nd t ender. D iscard o il a nd g arlic,
a dd p eppers t o r oasting p an, m ix g ently.
w ater,
f resh
c hicken,
p an.
�RUTH FENSTER
Wi6e, Ph..i.Up FeM.tvr., Cha..Vr.man BoaJc.d o6 E duc.mon
Membvc., Vemoc.~tmc. Women' -6 Club
BAKED CHICKEN
1 c up r aw r ice
1 c an c ream o f m ushroom s oup
1 3 p ound c hicken, c ut i n p ieces
~ c up w ater
1 c up o range j uice
1 p ackage d ehydrated o nion s oup
1.
S pread r ice o ver b ottom o f l arge a irtight
c asserole.
2.
M ix m ushroom s oup, w ater a nd j uice a nd p our
o ver r ice. R oll c hicken i n s oup m ix.
3.
P lace i n c asserole, c over w ith s nug c over
a nd b ake i n s low o ven 3 25 d eqrees f or 1~ h ours.
LAWRENCE M. RicFBERG
S tate Rep~ruenta.tive, 10 8th Vi-6tJtic.t
CHICKEN OREGANO - MAE
1
~
~
1
1
1
1
1
~
f ryer, d isjointed
c up o il
f resh t omatoes, d iced
4 o unce c an m ushrooms a nd j uice
t ablespoon o regano a nd/or d ill w eed
c hopped o nion
c love m inced g arlic
t easpoon s alt
t easpoon p epper
1 . C oat c hicken i n h ot o il i n s killet u ntil
b rown.
2 . Add o nion a nd g arlic, c ook f or 3 m inutes.
3 . Add r emaining i ngredients, c ook s lowly f or
4 5 m inutes.
4.
( Optional) a dd ~ c up w hite w ine o r c hicken
b roth f or ' chicken m arengo'.
�VINCENT A. IOVINO
V~c~ Cha~man, V~moek~c
Town
Comm~tt~~
CHICKEN WITH MUSHROOMS
2
3
1
1
1
~
1
3
~
1
~
2 -pound b roilers, s plit
t ablespoons c live o il
t easpoon s alt
o r 2 c loves o f g arlic
b ay l eaf
t easpoon d ried t hyme
t ablespoon t omato p aste
t ablespoons M adeira o r o ther w ine
p ound f resh m ushrooms
l emon
c up c hicken s tock
b utter
1.
S aute t he c hicken i n a c overed p an w ith o live
o il, s alt, g arlic, b ay l eaf, . and t hyme. T urn
u ntil w ell b rowned. R emove c hicken a nd t he
e xcessive o il.
2.
S aute m ushrooms l ightly i n b utter.
3.
S tir i n t omato p aste, w ine, l emon j uice, a nd
s tock. R eturn c hicken t o p an. S immer f or 1 5
m inutes o r m ore, i f n eeded.
S erve w ith b utter n oodles.
Boll: Brin~ t o b oilinl, o r bTing t o a b oil, s ignifies
t he s tep b efore c ooking. Y ou'll k now t hat w ater o r
a ny l iquid is r eaching t hat p oint w hen b ubbles
a ppear a t t he b ottom, r ise t o t he t op, a nd t hen
b reak . Whc;n a ll l iquid i s i n m otion, i t h as c ome t o
a b oil. B oil m eans t o c ook a t t he b oiling p oint.
W hen t his p oint i s r eached, a djust h eat t o m aintain
it . B oil T epidly m eans t he p oint a t w hich l iquid
goes i nto r apid m otion ; t he s urface b reab i nto
s mall l umpy w aves. F ull, r ollinl b oil m eans t he
p oint a t w hich t he l iquid r ises i n t he p an, then
t umbles i nto w aves t hat c an 't b e s tirred d own.
B raise: T o b rown m eat o r v egetables i n a s mall
a mount o f h ot f at a nd c ook s lowly, t ightly c overed.
I n s ome r ecipes, y ou a dd o ther l iquids a fter t he
i nitial b rowning.
Broil: T o c ook d irectly u nder a f lame o r heatin&
u nit o r o ver a n o pen fire o r g rill.
�ROSE ANN KRUSE
SeCAetaAy
Mayo~·~
GLAZED CORNISH GAME HENS
6
~
~
1
2
C ornish H ens
s alt a nd p epper
c up m elted b utter
c up d ry w hite w ine
c an ( 12 o unce) a pricot n ectar
t easpoons a romatic b itters
1.
D efrost g ame h ens, r emove g iblets. S prinkle
i nside a nd o ut w ith s alt a nd p epper; t russ
a nd p lace o n f oil i n a s hallow r oasting p an.
2.
C ombine r emaining i ngredients.
o ver g ame h ens.
3.
R oast i n p re-heated m oderate o ven ( 350 d egre
f or 4 5 t o 5 0 m inutes o r u ntil g ames h ens a re
t ender, b rushing e very 10 m inutes w ith g laze
B rush g laze
LILIJA RINVER
Memb~, VemoCA~e Women'~
Club
CHICKEN EXOTICA
3 p ounds f rying c hicken c ut u p
c up s oy s auce
1 c up d ry r ed w ine
2 t ablespoons b rown s ugar
~
1.
M ix s oy s auce, w ine a nd s ugar t horoughly a nd
p our o ver c hicken p ieces i n s hallow c asserol
C over a nd l et s tand i n r efrigerator f or 2 4
h ours, t urning o nce.
2.
P lace c overed c asserole i n 3 50 d egree o ven
f or o ne h our. C over c an b e r emoved i n l ast
1 5 m inutes t o s omewhat r educe t he s auce.
3.
S erve o ver a m ound o f s teamed r ice, w ith a
f resh g reen v egetable. S erves 4 .
�LA(l)RENCE M. RIEFBERG
S tate Rep~~entative, 108th
V~~~et
CHICKEN RIEFBERG
B oneless c hicken
S tuffing m ix
C ream o f C hicken s oup
1.
M ake s tuffing a ccording t o d irections o n
p ackage. P lace s tuffing i n c hicken.
2.
P our c ream o f c hicken s oup o ver c hicken.
3.
C over w ith f oil a nd b ake a t 3 50 d egrees
f orty-five m inutes.
4.
U ncover a nd c ook f or t en m inutes. S erve.
LILA LEOPOLV
BAKED CHICKEN L'ORANGE
~
2
2
2
M edium s ize c hicken c ut i nto p arts
j uice o f o ne l arge o range
p eel h alf o f o range - cut i nto t hin s trips
t easpoon s alt
d ash o f f reshly g round b lack p epper
g arlic c loves - crushed
t ablespoons b utter
t ablespoons s weet I talian v ermouth
1.
W ipe c hicken c lean. M elt h alf o f t he
b utter i n b ottom o f a s hallow b aking d ish.
P lace c hicken s kin s ide d own i n d ish.
2.
D istribute s lice o range r ind, s alt, p epper,
b its o f g arlic o ver t op a nd t hen p our
o range j uice m ixed w ith v ermouth. D ot
w ith r emaining b utter.
3.
P lace i n 3 50 d egree o ven, b ake a t l east
o ne h our ( baste e very 1 5 m inutes a nd t urn
a t l east 2 t imes.
4.
L ower h eat t o 3 00 d egrees a nd b ake a nother
1 5-20 m inutes.
I f n ecessary m ore o range
j uice a nd v ermouth m ay b e a dded t o k eep
c hicken p leasantly m oist.
�MARY ANN VORAN
Cha.JJc.pVL6on, VemoCJr.aU.c Town Committee
I RISH CHICKEN
3
~
~
~
~
1
~
l arge w hole c hicken b reasts
s alt a nd p epper
c up a ll-purpose f lour
c up b utter o r m argarine
c up v egetable o il
p ound f resh m ushrooms, s liced
c up c anned c hicken b roth
c up B ailey's I rish c ream
h ot c ooked n oodles
1.
S kin a nd b one c hicken b reasts. P lace
e ach b reast b etween t wo s heets o f wax
p aper. W ith f lat s ide o f w ooden m allet,
p ound e ach b reast t o a n e ven ~ i nch
t hickness.
2.
S prinkle e ach b reast w ith s ome s alt a nd
p epper. T hen d ust b ost s ides o f b reasts
w ith s ome f lour.
R eserve 2 t ablespoons
f lour f or t he s auce.
3.
I n a l arge s killet o ver m edium h eat, m elt
1 t ablespoon b utter w ith 1 t ablespoon o il.
S aute c hicken b reasts, a f ew a t a t ime,
u ntil g olden b rown, a dding m ore b utter a nd
o il a s n eeded. R emove b reasts t o p late a s
t hey b rown.
4.
When a ll b reasts a re b rowned, a dd m ushrooms
t o s killet. C ook u ntil j ust t ender. S tir
i n 2 t ablespoons o f f lour u ntil w ell m ixed.
G radually s tir i n c hicken b roth. C ook u ntil s auce t hickens. S tir i n I rish c ream
a nd h eat u ntil s auce b ubbles. T aste a nd
a dd s alt i f n ecessary.
5.
A rrange c hicken o ver n oodles, s poon s ome
s auce o n t op. P ass r emaining s auce.
�s triped bass
�MARION SMITH
W-i..6e, Rona.i.d Sm.u.h, VemoCJta..ti.c. Town Comm,{;t;te.e
v-<.c.e
P~e¢-i..dent,
VemoCJta..ti.c.
Women'~
e tub
F ILLET OF SOLE BERCY
1 3/4 p ounds s ole o r f lounder f illets
w ith s kin r emoved
~
t easpoon s alt
f reshly g round p epper
3
s callions, f inely c hopped
2
t ablespoons p arsley, f inely c hopped
~
c up o f w hite w ine
2
t ablespoons b utter
1.
S eason f ish w ith s alt a nd p epper. B utter
a l arge b aking d ish. A dd t he s callions
a nd p arsley. A dd w ine a nd p lace t he d ish
i n a 3 50 d egree o ven f or 5 m inutes.
2.
R emove d ish f rom t he o ven. A rrange f illets
i n a s ingle l ayer i n t he d ish, t op w ith
p ats o f b utter. C over t he f ish w ith a luminum
f oil.
P lace i n o ven f or 1 5 m inutes.
3.
R emove p aper. D rain o ff t he p oaching
l iquid a nd p lace u nder b roiler f or 2 m inutes.
S erve h ot.
S erves 4 .
EVIE HORNIG
.MembM, VemoCJta..U.c.
Women'~
Cfub
F ISH STEW
~
1
2
1
1
1
1
~
~
c up t hinly s liced c elery
c love g arlic m inced
t ablespoons b utter
c an c ream o f o nion s oup
c an o f w ater
p ound o f e ither f lounder, h addock o r h alibut
c up o r 3 t omatoes s kinned a nd c ut u p
c up w hite w ine
t easpoon t hyme
1.
I n a l arge s aucepan, s aute c elery, g arlic
i n b utter u ntil t ender.
2.
S tir i n r emaining i ngredients, c over a nd c ook
o ver l ow h eat f or 2 0-25 m inutes o r u ntil f ish
f lakes e asily w ith f ork.
�MARJ O SPANO
RIE
Memb ek , Vemoek~e
Women'~
Club
SHRIM CREOLE
P
3 T a blespoon c ooking o il
2 M dium g reen s weet p eppers, d iced
e
1 T ab lespoon c hopped p arsley
7 t o 8 o u nces c ooked s h rimp, f resh o r c hopped
2 M dium o nions, t hinl y s liced
e
1 8 o unce c an t omato s auce
3 /4 c up w ater
8 o unces m ushrooms, f resh p referred b ut
c a n n ed m ay b e s ubstituted
s a lt a nd p epper
1.
P la ce o il, o n i ons a nd p eppers i n s aucepan
o ve r l ow h eat; c ook a bout 1 0 m inutes o r
u ntil o nions a re t ender a nd y ellow. Do n ot
l et t hem b rown o r t he f lavor w ill b e d estroyed.
2.
Add t omato s auce a nd w ater; b ring t o a b oil.
A dd p arsley a nd m ushrooms ( if f resh t hey m ust
b e w ashed a nd p eeled). C ut u p i n s mall p ieces.
S immer a bout ~ h our; a dd s hrimp; s immer 5
m inutes m ore.
3.
S eason w ith s alt a nd p epper t o t aste.
Makes 4 s ervings
TO AVOID UNPLEASANT ODORS WHILE
COOKING FISH c over w ith b rowned b utter
o r l emon j uice .
TO CUT FRESH BREAD EASILY c ut w ith a h ot
k nife .
�VINCENT A. IOVINO
V-i..c.e Cha..UC.man, VemoCJr.a.:ti.c. Town Comm-i..:t:te.e
SCALLOPS CACCIATORE
1
1
~
1
1
1
8
~
1~
~
2
2
M edium o nion q uartered
M edium g reen p epper q uarted
c up o il
c love g arlic
p ound s callops
c an t omatoes d rained
o unces c an t omatoe s auce
c up d ry w hite w ine
t easpoon s alt
t easpoon p epper
b ay l eaves
t ablespoons p arsley c hopped
1.
C hop o nion, p epper a nd g arlic. H eat o il
a nd c ook s callops 5 m inutes. R emove, a dd
c hopped m ixture t urn h eat l ow a nd c ook
3 m inutes.
2.
Add s callops, t omatoes, s auce, w ine, s alt
a nd p epper, b ay l eaves. S immer 5 m inutes.
R emove b ay l eaves a nd s prinkle o n p arsley.
S erves f our.
T O M AKE RICE WHITER A ND M ORE FLUFFY
a dd 1 teaspoon l emon j uice t o each q uart o f
w ater w hile c ooking.
�LENA 1X•JYER
F ISH WITH CAPER SAUCE
%
2
2
~
~
t o 1 p ound w hite f ish f illets ( flounder,
s ea t rout, B oston b luefish, h alibut e tc.)
t ablespoons b utter
t ablespoons o live o il
c up m ilk
c up f lour
SAUCE:
2
1
1
2
t ablespoons c apers, w hole o r d iced
t ablespoon b utter
t ablespoon r ed-wine v inegar
t easpoons d ried p arsley
1.
I n a l arge f rying p an, h eat b utter a nd
o live o il.
2.
D ip f ish f illets i n m ilk, t hen f lour.
3.
W hen o il i s h ot, p lace t he f ish i n t he
p an a nd g ently b rown b oth s ides.
TO MAKE THE SAUCE:
1.
H eat t he c apers o ver m oderate h eat w ith
b utter, v inegar a nd p arsley.
2.
M ix w ell, j ust u ntil b utter i s m elted,
a nd p our o ver t he f ish .
LAURA PARILLE
SCALLOP SEVICHE
1
~
~
~
p ound f resh b ay s callops
m edium t omato, p eeled , s eeded a nd c hopped
f ine
m edium o nion, c hopped
c up l ime j uice
c up o range J Uice
t easpoon T abasco s auce, o r t o t aste
s alt t o t aste
p inch o f d ried g round c hili p epper
1.
R inse s callops i n c old w ater a nd p at d r y .
2.
P ut i n a g lass o r c eramic d ish a nd a d d
t he r emaining i ngredients.
3.
R efrigerate o vernight o r a t l east 4 h ours.
S erve i n c hilled s herbet g lasses.
��CAROLE TORCASO
Membvr. Common Counc.il, Th.VC.d WaAd
EGGPLANT PARMESAN OR ROMANO
2
3
1~
m edium s ize e ggplants
e ggs
q uart I talian t omato s auce
I talian f lavored b read c rumbs
m ozzarella c heese
p armesan o r r omano c heese ( grated)
1.
S lice e ggplants ( thin) w ith a n e lectric k nife
t o h ave u niform s lices. L eave p eel o n.
2.
S oak s lices i n v ery c old w ater f or 2 h ours.
D rain a nd p ress a ll w ater. o ut.
3.
D ip e ach s lice i n e gg a nd b readcrumbs a nd
f ry i n h ot o il u ntil b rown.
4.
P lace b rowned s lices i n o blong b aking d ish
t hat h as a s mall a mount o f t omato .sauce
c overing b ottom. When s lices c over d ish
b ottom, c over w ith t omato s auce. S prinkle
w ith c heese. B uild 4 t o 6 l ayers. S pread
s auce a nd m ozzarella c heese o n t op,
5,
B ake f or 3 0 m inutes a t 3 25 d egrees. L et
c ool t o m ake c utting 3 i nch square~ e asier
f or s erving.
TO SKIN A TOMATO EASILY p lace a fork
t hrough t he s tem e nd, p lunge i nto b oiling
w ater a nd t hen i nto c old w ater. O r h old o ver
d irect heat. Break skin at b lossom e nd a nd
p eel skin back.
�MARION SMITH
Vice P~~ident, Vemoekatie
Women'~
C£ub
I
OIGNONS GLACES (GLAZED ONIONS)
1 8 S mall w hite o nions, p eeled
2 t ablespoons b utter
1 t ablespoon o live o il o r v egetable o il
~
t easpoon s alt
f reshly g round p epper
1 b ay l eaf
~
c up c hicken b roth
2 t ablespoons w hite v ermouth
2 t ablespoons f inely c hopped p arsley
1.
C ut a c ross i n t he r oot e nd o f e ach o nion
t o p revent c enter f rom f alling f rom o nion.
2.
B rown o nions i n b utter a nd o il. S eason
w ith s alt a nd p epper.
P lace o nions w ith
t heir c ooking b utter i nto a b aking d ish.
3.
A dd b ay l eaf, c hicken b roth a nd v ermouth.
C over a nd c ontinue c ooking i n 3 50 d egree
o ven f or 1 h our.
4.
T urn o nions e very 2 0 m inutes.
w ith p arsley. S erve h ot.
EVIE HORNIG
Vemoekatie
Memb~,
Women'~
G arnish
C£ub
CHEESE COATED BAKED POTATOES
6 m edium p otatoes
l e gg y olk, b eaten
~ c up ( 4 o z) g rated S wiss c heese
l c up f ine d ry b read c rumbs
l t easpoon s alt
l t easpoon w hite p epper
b utter o r m argarine
l.
B utter b aking d ish j ust l arge e nough f or
p otatoes. P eel, w ash a nd d ry p otatoes.
2.
D ip p otatoes i n e gg, R oll i n g rated c heese
a nd t hen i n b read c rumbs.
3.
B ake a t 4 50 d egrees f or l h our o r u ntil
c risp a nd g olden o n o utside a nd s oft i nside
r
�RUTH FENSTER
W~6e, Ph~p Fe~tek, C~man, Bo~d
Membek, Vemoekatie Women'~ Club
o6 Edueation
SPINACH LASAGNA
1
1~
1 /8
%
1
1
l
l
p ound R icotta c heese
c ups s hredded m ozzarella
t easpoon o regano
t easpoon o regano
10 ounc~ p ackage f rozen c hopped s pinach
p ackage l asagna n oodles ( don't c ookJ
e gg
2 l b. j ar m arinara s auce
l.
D efrost s pinach. P our o ff l iquid i nto c up.
Add w ater t o m ake 1 c up l iquid.
2.
B eat e gg.
mozza~ella,
M ix w ith s pinach, r icotta,
_and s pices.
~
c up
3.
Gr~ase 1 3x9 p an.
P ut i n l ayer o f s auce,
l ayer - of r aw n oodles, l ayer c heese. R epeat
l ayers. T op w ith r emaining m ozzarella.
P our s pinach w ater o n t op. C over w ith f oil.
4.
B ake a t 3 50 d egrees f or l h our a nd 1 5
m inutes. S erves 8 t o 1 0.
LILA LEOPOLV
CHICK PEAS REMOULADE
2
3
1
1
1
2
~
1.
c ups c hick p eas (1 - #2 c an)
a nchovy f ilets - (mashed o r m inced)
g arlic c love ( minced)
t ablespoon c apers ( chopped)
t easpoon s hallots o r s callions ( chopped)
t ablespoons p arsley ( chopped)
c up m ayonnaise
s alt
p epper
s queeze o f l emon ( optional)
M ix a ll i ngredients t ogether a nd c hill
L ooks w ell p laced o n c abbage l eaves.
�ALICE WENZLER
M~mbek, V~moctatie Wom~n·~
C£ub
SAMBUCA CARROTS
4 -6 p eeled c arrots
c up w ater
t easpoon s ugar
t easpoon ~alt
2 -3 t ablespoons b utter
~
~
~
1.
P eel a nd c ut o r s lice c arrots. Add t o
b oiling w ater, s ugar a nd s alt. C over
a nd r educe t o s immer. C ook 5 t o 10
m inutes u ntil d one.
2.
Adn b utter, r aise h eat. C ook u ncovered
u ntil a lmost a ll l iquid h as e vaporated.
3.
A dd s ambuca a bout ~ c up, b oil r apidly
u ntil s yrupy. Add m ore s ambuca f or
s tronger f lavor.
RUTH FENSTER
W.£6~. P hilip F~Mtek, ChaA.Jc.man BoaJtd
M~bek V~moctatic. lt'om~n '~ C£ub
o6
E dueatior,
CARROT RING
1
~
1
2
1
1
l
1~
1
~
~
2
c up s hortening
c up d ark b rown s ugar
t ablespoon c old w ater
b eaten e gg y olks
c up c ooked m ashed c arrots o r
2 j ars b aby f ood c arrots
t ablespoon v anilla
t easpoon s alt
c up f lour
t ablespoon l emon j uice
t easpoon b aking s oda
t easpoon b aking p owder
s tiffy b eaten e gg w hites
l.
I n l arge b owl, m ix a ll i ngredients
e xcept b aking s oda, b aking p owder, a nd
e gg w hites. M ix t hroughly.
2.
Add r emaining t hree i ngredients.
3.
B ake i n b readed 2 q uart r ing m old a t 3 50
d egrees a bout 4 5 m inutes. C enter c an b e
f illed w ith v egetables. F reezes w ell.
�JOAN R. SOVERSTROM
Me.mbVt, Ve.moc.Jta.tic.. Town Comm.i..tt.e.e.
t o the. May 01c.
A-6.6-Wta.n;t
SWEET POTATO-CASHEW BAKE
~
1 /3
~
2
1
3
c up p acked b rown s ugar
c up b roken c ashews
t easpoon g rour.d g inger
p ounds s weet p otatoes, c ooked, p eeled,
c ut i nto t hick p ieces
8 o unce c an p each s lices, w ell d rained
t ablespoons b utter o r m argarine
1.
C ombine b rown s ugar, c ashews, g inger, a nd
1 /2 t easpoon s alt.
2.
I n 10X6X2 i nch b aking d ish, l ayer h alf o f
t he s weet p otatoes, h alf t he p each s lices,
a nd h alf t he b rown s ugar m ixture. R epeat
l ayers. D ot w ith b utter o r m argarine.
3.
B ake c overed f or 3 0 m inutP.s a t 3 50 d egrees.
4.
U ncover.
5.
S poon s yrup o ver p otato m ixture b efore
s erving. G arnish w ith a dditional c ashews
i f d esired. S erves 6 t o 8 .
B ake f or a dditional 1 0 m inutes.
TO REMOVE VEGETABLE STAINS FROM
HANDS r ub t hem w ith a slice o f l emon.
T O RESTORE SWEETNESS IN O LD
VEGETABLES add a l ittle sugar t o w ater w hile
c ooking.
�I
�ELEANOR LEWIS
P~~~~d~nt, V~mo~atie Women'~ Club
M~mb~, V~mo~atie Town Committ~e
BROCCOLI CASSEROLE
2 p ackages c hopped b roccoli o r 1 b unch
1 s tick b utter
~ p ound V elveeta c heese, s liced
1 s tack c rushed R itz c rackers
1.
C ook a nd d rain b roccoli.
c asserole.
P lace i n b uttered
2.
D ot with~ s tick b utter.
o ver b roccoli.
S pread V elvetta
3.
C over c heese l ayer w ith c rushed R itz c rackers.
D ot w ith r emaining ~ s tick b utter.
4.
B ake a t 3 50 d egrees f or 20 t o 3 0 m inutes.
S erves 6 t o 8 .
a d ash of h erbs; t ake a c up of this a nd a p ound of t hat-and y ou
m akings f or t hat d i sh of m agic . § M odern h omemakers t hink of
s serole a s a c ombination of p rotein ( meat, f ish, p oultry,
c heese), a n e xtender l ike p asta o r r ice , b ound t ogether
a uce. T hough t he i ngredients r etain t heir d istinctive f la
r , t hey g ive n ew f lavor t o e ach o ther, s o t hat e very c asrole i s a s avory s urprise. A nd s ince t he c asserole i s
a ke-and-serve d ish, t here's l ess t rouble s erving, l e
a shing u p t o d o a fterward. § N ot a ll c asseroles a
a in d ishes, h owever. B et y ou d idn't k now t hat
• '"vu,,u b ake b read i n a c asserole. A nd h ave y ou
, .,.,.,r,.;,;,,.,rl t hat t hose d esserts y ou b ake i n a
m ight r ightly b e c alled c ossero
t hem a ll a nd s ee for yourself. _ __ ,
�EVIE HORNIG
Me.mbVt, Ve.moCJta.tic. Women' ..6 Club
CHICKEN MUSHROOM CASSEROLE
8 -10 c hicken b reasts a nd/or t highs
2 t ablespoons b utter c ut i nto b its
s weet p epper f lakes
s alt a nd f reshly g round p epper
1 10~ o unce c an c ream o f c hicken s oup
2 /3 c up w hite w ine
1 4 o unce c an, w hole o r s liced m ushrooms,
d rained
~ c up g ood P armesan c heese
1.
P re-heat o ven t o 3 50 d egrees.
2.
P lace c hicken i n l arge b aking p an a nd
S prinkle w ith p epper
d ot w ith b utter.
f lakes, s alt a nd g round p epper.
3.
M ix t ogether s oup a nd w ine m ushrooms i n
b owl a nd p our o ver c hicken. T op w ith
P armesan c heese.
4.
B ake u ncovered 4 5-60 m inutes.
S erve w ith r ice, n oodles, o r p otatoes.
S erves s ix t o e ight.
Cream: T o b eat s hortening u ntil s mooth, c reamy,
a nd l ight , w ith w ooden s poon o r b eater . U sually
a pplied t o s hortening w hen c ombined w ith s ugar;
e.g., i n m aking c akes .
Cube: T o c ut a s olid i nto l ittle c ubes f rom a bout
\11 i nch t o 1 i nch .
Dice: T o c ube , b ut m ake t he c ubes s maller-less
t han Yl i nch.
Flambe: T o c over a f ood w ith b randy o r c ognac,
e tc. ; t hen l ight , a nd s erve f laming.
Fold: T o c ombine t wo i ngredients-more o ften t han
n ot , b eaten e gg w h i tes a nd b atter-very g ently w ith
a w ire w hisk o r r ubber s craper, u sing a n u nder-andover m otion , u ntil t horoughly m ixed .
Fricassee: T o b raise f owl , v eal, o r o ther m eat , c ut
i nto p ieces, i n a s mall a mount o f l iquid .
Glace: T o c oat w ith a t hin s ugar s yrup c ooked t o
t he c rack s tage .
Glaze: T o c over w ith a spic ; t o c oat w ith a t hin
s ugar s yrup ; t o c over w ith m elted f ruit j~lly.
r
�EVONNE MORGAVO
EGGPLM~T
1
2
~
1
1
1
~
AND BEEF BAKE
m edium e ggplant, c ut i n ~ i nch s lices
t ablespoons b utter
p ound g round b eef
t ablespoon p arsley
s mall o nion, c hopped
s mall c an t omato s auce
c up w ater
s alt a nd p epper t o t aste
1.
S aute s alted e ggplant i n b utter u ntil
g olden b rown. R emove f rom p an a nd s et
a side.
2.
B rown m eat i n s ame p an. S tir i n p arsley,
o nion, p epper, t omatoe s auce, a nd s easonings.
3.
I n c asserole d ish, p ut l ayer o f e ggplant
t hen m eat s auce t hen r emaining e ggplant.
4.
B ake u ncovered i n o ven a t 3 50 d egrees f or
3 0 m inutes.
EVONNE MORGAVO
MACARONI CASSEROLE DELUXE
p ound g round c huck
c ups m acaroni ( before c ooking)
1
m edium o nion, c hopped
1 0 o unces c heddar c heese
1
m edium g reen p epper, c hopped
8 o unces m ushrooms, s auteed
1 l arge c an ( 16 o unces) t omatoes
s alt a nd p epper t o t aste
1
2
1.
B rown c huck, a dd o nions a nd c ook u ntil
t ender. A dd g reen p epper, m ushrooms
a nd c ooked m acaroni.
2.
R emove f rom h eat t o l arge m ixing b owl.
A dd c heese, s liced, a nd s tir s o c heese
s preads e venly. A dd t omatoes a nd s easonings.
3.
P lace i n c asserole d ish a nd b ake a t 3 50
d egrees f or 3 0 m inutes.
�LINVA VASILVA
W~6e,
Councilman
SeCJtetM.y,
Jo~eph
VaSi!va, Couneilman a t
Cfub
L~ge
VemoCJt~e Women'~
SAUSAGE-BEAN CASSEROLE
~
8
~
~
~
~
~
L ima B eans ( 16 o unces)
B aked B eans ( 60 o unces)
K idney B eans ( 45 o unces)
c up c hopped o nions
o unce t omato s auce
c up k etchup
c up b rown s ugar
t ablespoon s alt
t easpoon p epper
t easpoon d ry m ustard
1.
D rain L ima B eans, B aked B eans a nd K idney
B eans. M ix a ll t hree i nto larg~ c asserole.
2.
C ooked s ausage c hunks o r p ieces o f c ooked
ham c an b e a dded t o b ean m ixture.
( Aprox.
1 p ound s ausage a nd o r ~ p ound c ubed ham
i s o ptional) .
3.
S tir r emaining i ngredients t ogether i n a
s mall b owl.
4.
P our t his m ixture a nd f old i n g ently o ver
b ean m ixture. B ake u ncovered a t 3 75 d egrees
f or o ne h our. S erves 1 0 -·15.
Grate: T o t ear o ff c aanre-to-fine l'&rticles o f f ood
w ith a h and &rater o r m echanical device.
J ulienne: T o c ut p otatoes o r v qetables i nto m atchlike sticks.
Knead: T o w ork a nd p ress d ough h ard w ith t he
h eels o f y our h ands, !!0 t he dou&h becomes atretched
a nd e lastic. UauaUy d one t o b read a nd o ther y eaat
dou&ha.
Marinate: T o a oak food, m ainly m eat, i n a cid a uch
a a l emon j uice o r t omato j uice, o r i n a n o il-acid
m ixture l ike F rench dresaing.
Pan·broll: T o c ook, u ncovered, o n a h ot a urface,
uawally a akillet. T he f at ia p oured off u i t a ccumulates.
�BETTY SHEA
W.i6 e. o6 C,{;ty TJc. e.MU/l. V t Pa.td S he.a.
Me.mbVt, Ve.moCJta.tic.. Wome.n '..o C.lub
SPANISH R ICE
!>;
%
1
P ound C heese
M edium o nion
2 8 o unce c an t omatoes
15 o unce c an t omatoes
c up r egular r ice u ncooked
c up w ater
1 . G rease l arge c asserole d ish.
a nd o nion i nto c asserole.
G rate c heese
2 . A dd r emaining i ngredients m ix w ell.
D ot
o ne t ablespoon b utter, c over a nd b ake a t
3 50 d egrees f or 3 0 m inutes.
3 . S tir 2 o r 3 t imes w hile c ooking. R emove
c over a nd c ontinue t o b ake a nother 4 0-60
m inutes.
MARY SABAS
s.<...otVt o6 Ma.yOJc. Ja.me...o VyVt
KIELBASA CASSEROLE
~
2
3
2
1
p ound s liced ( 3/8") t hick K ielbasa
l arge p otatoes
m edium o nions
c ups f rozen C auliflower
c an c hedder c heese s oup
1.
P recook p otatoes a nd o nions- cut i nto c hunks.
2.
P artially t haw c auliflower.
3.
P ut m eat a nd v egetable i nto c asserole d ish.
4.
S pread s oup ( do n ot d ilute) o ver e verything ,
C over a nd b ake o ne h our a t 3 50 d egrees.
�NICHOLAS lOTOS
Me.mbvr, Common Cou.nc...U., F-i.6th WaJtd
GREEK STEW
~
c up o live o il
m edium o nions, c hopped
g arlic c loves, m inced
p ounds l ean b oneless l amb, c ut i n 1 -inch c ubes
l b. m edium t omatoes, c hopped o r
1 ( 1-lb) c an w hole t omatoes, d rained, c rushed
l t ablespoon c hopped f resh p arsley
2 c ups b eef b roth o r w ater
s alt a nd f reshly g round p epper t o t aste
j uice o f ~ l emon (1~ t ablespoons), i f d esired
2
2
2
1
1 . H eat o live o il i n l arge s aucepan. A dd o nions
a nd g arlic. S aute u ntil o nions a re t ender.
A dd t omatoes, s alt, p epper, a nd p arsley.
l m inute.
2 . A dd b roth o r w ater.
h eat a nd c over.
B ring t o a b oil.
3 _ S immer o ver l ow h eat
m eat i s t ender.
l~
t o 2 h o u rs o r u ntil
4 . S pr1nkle w ith l emon j uice b efore s erving, i f
d esired. M akes 6 s ervings.
Pan-fry: T o c ook o r f ry o n t op o f r ange i n a h ot,
u ncovered s killet w ith l ittle o r n o f at.
Parboil: T o c ook f ood i n a b oiling l iquid u ntil p artially d one .
Pare: T o c ut a way c overings o f v egetables a nd
f ruits.
Peel: T o s trip o r s lip off o uter c overings, o f s ome
v egetables o r f ruits .
Plank: T o b ake o r b roil n ,eat, fish, v egetables o n
a w ooden o r m etal p lank .
Poach: T o c ook eggs, fish, v egetables i n l iquid a t o r
b elow s immering .
Pot-roast: T o b rown m eat i n a s mall a mount o f f at,
t hen f inish c ooking i n a s mall a mount o f l iquid.
P uree: T o w ork f ruits o r v egetables t hrough a s ieve
o r f ood m ill o r b lend i n a n e lectric b lender u ntil
f ood is p ulpy .
��JOAN R. SODERSTROM
A~~.,U.,:ta.nt
t o the. May OJt
Me.mbe.Jt, Ve.moCJtatic. Town Comm.,[tte.e.
PASTA F AGIOLI
C an C anelloni B eans ( White k idney b eans)
C an t omatoes
G rated P armesan C heese
S mall o nion
2 -3 s trips o f b acon
O live o il
D italini
1.
S aute ( in l arge p ot) f inely c hopped o nion
i n oli~e o il. A s o nion s tarts t o b rown,
a dd g arlic, c hopped f ine, l ightly b rown.
2.
A dd c an o f t omatoes, m ash d own. S tir. A dd
f resh p arsley, b asil a nd g rated c heese.
3.
S immer o n l ow h eat.
4.
B rown b acon, b reak i nto b ite s ize p ieces,
a dd t omatoes.
5.
I n s eperate p an, c ook 1 c up o f D italini,
t ill d one.
D rain a nd s et a side.
6.
A dd 1 c an o f c anelloni b eans, j uice
t o t omatoes, a lso t he d italini.
7.
C ook f or 10 m inutes.
�GEORGE SCHMIEVEL
VemoCAatic. Re.g..WtJtaJr. o6 Vote.Jt-6
LAZY MAN'S LASAGNA
6 B rown a nd S erve s ausage l inks
1 14 o unce j ar s paghetti s auce
1 /8 t easpoon s alt
~
t easpoon g arlic s alt
D ash o f p epper
3 c ups c ooked b road e gg n oodles
1 c up c reamy c ottage c heese
1 4 o unce p ackage s hredded m ozzarella
c heese
2 t ablespoons g rated P armesan c heese
1.
H eat o ven t o 3 75 d egrees.
I n a s killet
o ver m oderate h eat c ook s ausages u ntil
b rown o n a ll s ides.
2.
R emove a nd s lice s ausages ~ i nch t hick. I n
a s mall b owl c ombine s auce, s alt, g arlic
s alt, p epper a nd s liced s ausages.
3.
P lace h alf o f n oodles i n t he b ottom o f a
s hallow 2 q uart c asserole. S pread h alf o f
s auce o ver n oodles; a dd r emaining n oodles
a nd s pread c ottage c heese e venly o ver
n oodles.
4.
T op w ith r emaining s auce a nd m ozzarella.
T op w ith P armesan. B ake 3 5 m inutes. L et
s tand 5 m inutes b efore s erving.
T O A VOID "BOIL OVERS" WHILE C OOKING M ACARONI O R SPAGHETTI place i n a
c olander o r sieve and place i n b oiling water.
�MARGE SPANO
Me.mbVt, Ve.moCJta.tic. Wome.n I .6 c.e.ub
LASAGNA
1 p ound L asagna M acaroni
3 p ounds R icotta
~ p ound M ozzarella { Shredded)
~ c up P icorino R omano c heese
~ c up c hopped f resh p arsley
3 e ggs
s alt a nd p epper t o t aste
1.
M ix a ll i ngredients t ogether, p lace i n
r efrigerator.
2.
C ook l asagna a ccording t o p ackage d irection
R inse i n c old w ater, d rain w ell.
3.
I n b aking p an p lace s auce o n t he b ottom, t h
a l ayer o f l asagna m acaroni, s pread s ome
r icotta m ixute, t hen s ome, s auce, s prinkle
s ome c heese a ccording t o t aste.
3.
R epeat l ayers l eaving j ust l asagna o n t op.
S pread w ith s auce, s prinkle c heese t o t aste
4.
C over w ith f oil, b ake a t 3 50 d egrees f or 4 5
m inutes, r emove f oil a nd b ake 10 m inutes m or
M ozzarella c an b e u sed o ver t he t op a ccordi
t o t aste, t he l ast 1 0 m inutes o f b aking.
T O KEEP BACON F ROM CURLING s nip
edges w ith shears b efore c ooking o r b roil
b etween racks.
PEEL O NIONS u nder w ater t o k eep t hem
f rom a ffectmg eyes.
�LORRAINE MORAN
MACARONI LOAF
1 c an ( 12 o unce) l uncheon m eat
c up c hopped g reen p epper
1 m edium o nion, c hopped
2 t ablespoons m argarine o r b utter
2 c ans ( 15 o unce e ach) m acaroni
w ith c heese s auce
4 e ggs
~
1.
C ube l uncheon m eat a nd b rown w ith g reen
p epper ~ ~d o nion i n b utter. C ombine t he
c anneu m acaroni w ith s lightly b eaten e ggs,
s tir i n m eat m ixture, a nd s poon i nto g reased
l arge l oaf p an.
2.
B ake i n a m oderate o ven ( 350 d egrees)
a bout 1 h our, o r u ntil f irm.
S erves 6 o r 8 .
S .ute: T o f ry f oods u ntil g olden a nd t endu i n a
s mall a mount o f f at o n t op o f r llllie.
Scald: T o h eat l iquids l ike m ilk a lmost t o boilin&;
t iny b ubbles w ill a ppear a t ed&e.
S core: T o c ut n arrow gash~. p art w ay t hrough f at,
i n m eats b efore c ooking.
Sear: T o b rown s urface o f m eat o ver hiib h eat,
e ither o n t op o f r ange o r i n o ven.
Shred: T o c ut o r t ear i n l ong, n arrow p ieces.
Simmer: T o c ook j ust b elow t he b oiling p oint; a djust t he h eat t o m aintain t his s tage.
Skewer: T o t hread f oods, s uch a s m eat, fish, p oultry, v egetables, o n a w ooden o r m etal s kewer, s o
t hey h old t heir s hape d uring c ooking.
Sliver: T o c ut o r s plit i nto l ong, t hin s trips, w ith a
k nife o n a c utting b oard.
S taam: T o c ook b y s team i n a c losed c ontainer.
Steep: T o l et a f ood s tand i n h ot l iquid b elow b oiling, t o e xtract f lavor, c olor, o r b oth.
Stew: T o c ook f oods, i n e nough l iquid t o c over, v ery
s lowly-always b elow t he b oiling p oint.
Whip: T o r apidly b eat e gp, h eavy c ream, e tc. i n
o rder t o i ncorporate a ir i nd e xpand v olume .
f or
��MARIO O.<.LORENZO
Vemoctat.<.e Town Committee
Memb~.
DUMPLINGS WITH SALAMI AND BACON
% p ound d ry c rumbly b read, d iced
2 /3
2
~
~
~
1
l
1
6~
c up o f m ilk
t ablespoons o f o live o il
c up c hopped s moked b acon
c up c hopped s alami
c up a ll p urpose f lour
t ablespoon c hopped p arsley
e gg, b eaten
e gg y olk
c ups b eef s tock
t omato s auce
s alt
l.
P ut b read i n b owl, p our o ver t he m ilk a nd
l eave t o s often f or a bout l~ h ours.
2.
H eat o il i n s mall p an, a dd b acon a nd s alami
a nd f ry g ently f or 5 m inutes. R emove f rom
p an w ith a s lotted s poon a nd t ransfer t o
b owl.
3.
S queeze b read a s d ry a s p ossible t hen a dd
t o t he b owl w ith t he f lour, p arsley, e gg,
e gg y olk, a nd s alt. M ix u ntil t horoughly
c ombined.
4.
S hape t he m ixture i nto d umplings t he s ize
o f w alnuts.
5.
B ring s tock t o a b oil i n a s mall p an. A dd
d umplings a f ew a t a t ime a nd s immer u ntil
t hey r ise t o t he s urface. R emove f rom p an
w ith s lotted s poon a nd p lace i n a w armed
s erving d ish. S erve h ot w ith f avorite
t omato s auce.
�VINCENT A. IOVINO
V~ee C~man, Vemo~atie
Town
Comm~ttee
SPAGHETTI SAUCE
6
4
4
3
H ot o r s weet s ausages
C loves o f g arlic - cut i n h alf
C ans t omatoes ( 2 p ound 3 o unces)
T ablespoons o f o live o il
O regano
B ay l eaves
S weet b asil
S alt
1.
B rown s ausages, a dd g arlic, l iquify t omatoes
i n b lender a nd a dd t o p ot.
2.
Add o regano, s weet b asil, b ay l eaves a nd s al
3.
C oo- in a s ix q uart p ot o ver l ow f lame f or
a bout f our h ours.
M akes 3 t o 4 q uarts.
HELEN GOLVSTEIN
Membvr, Vemo~atie Women' .6 Club
NOODLES AND ALMONDS
8
1~
1
1
4
1
1
2
2
o unces p ackage n oodles
q uarts w ater
t ablespoon s alt
c up c hopped s alted a lmonds
t ablespoon m elted b utter
t ablespoon c elery s eed
t ablespoon p oppy s eed
t easpoons g rated o range r ind
t easpoons g rated l emon r ind
1.
C ook n oodles c overed i n b oiling w ater t ill
t ender. D rain a nd r inse u nder h ot w ater.
2.
H eat a lmonds i n b utter - do n ot b rown.
3.
C ombine r emaining i ngredients w ith a lmonds
a nd add n oodles. S alt t o t aste.
�RUTH FENSTER
Vk. Ph~~p Fe~tek, Cha~man, Boakd
Membek, Vemoek~e Women' .6 c.iub
W~ne,
on
Edue~on
CRANBERRY SAUCE
4
2
2
l
2 -3
c ups (1 p ound) c ranberries
c ups s ugar
t easpoons g rated o range r ind
c up o range j uice
t ablespoons G rand M arnier
l.
W ash c ranberries. C ombine w ith s ugar, r ind,
a nd j uice i n l arge s aucepan. B oil u ntil a ll
c ranberries h ave p opped.
2.
A dd G rand M arnier.
3.
I f y ou w ant t o m old, u se h alf t he a mount o f
l iquid.
LOUIS T. CHARLES
Membek, Common Coune~,
Seve~t
Wakd
RICE AND L ENTILS
l c up l entels
c up r ice
l o nion
~
l.
B rown o nion i n o il o r o leo.
2.
Add r ice a nn l entels t o o nion.
w ith w ater.
3.
C ook f or l h our o r u ntil t ender.
C over
��LILA LEOPOLV
COFFEE CAKE
~
l~
2~
2~
~
3
~
l
o ound b utter
c up s ugar
c ups c ake f lour
t easpoons b aking p owder
t easpoon b aking s oda
e ggs
t easpoon s alt
c up s our c ream
A dd e ggs.
l.
C ream b utter w ith s ugar.
2.
S ift d ry i ngredients a nd a dd w ith s our
c ream. M ix w ell.
3.
P our i nto g reased a nd f loured 9 Xl3X2 p an,
S prinkle w ith t opping a nd b ake a t 3 25
d egrees f or 4 5 m inutes.
TOPPING
c up b rown s ugar
c up c hopped w alnuts
2 t easpoons c innamon
~
~
COMMON FOOD TERMS
A Ia k l,.: F ood, s uch a s f owl a nd b land m eats,
s erved i n a r ich c ream o r w hite s auce.
Aspic: M eat o r v qetable j elly, s ometimes w ith
g elatine a dded, u sed a s a &arnish o r t o m old m eats,
fish, fowl, O f' v qetables.
Au c ratln: F ood m ixed w ith c ream o r w hite s auce,
c overed w ith b read c rumbs o r g rated cheese, a nd
b aked o r b roiled u ntil t he s urface is b rowned.
Au jus: M eat s erved i n i ts n atural j uices.
Au lalt: Bevera&e m ade a nd s erved w ith m ilk.
Coffee, f or e xample.
Au n atural: F ood p lainly c ooked o r s erved i n ita n atural s tate.
Bar·le·Duc: F ruit p reserve m ade f rom w hite o r r ed
c urrants.
Batter: A ny m ixture o f d ry in&redienta a nd l iquid
t hat is s tirred o r b eaten a nd c an b e p oured I X
d ropped f rom a s poon.
Bavarian: A d essert puddin& m ade w ith a &elatineand-cream b ase.
IUiarnalaa: H ollandaise s auce w ith s hallots, t arragon, chervil, a nd o ther s euoninp a dded.
�ANGELA FOTI
W.i.6e., Counc.Uma.n RU-Me.U Fo.t.i., T llid WaJtd
I TALIAN CHEESECAKE
1~
~
l
1~
4
l
1
6
p ound R icotta
p ound c ream c heese
p int s our c ream
c up s ugar
t ablespoons c ornstarch
t easpoon v anilla
t easpoon l emon e xtract
e ggs, s eparated
l.
M ix a ll t he a bove i ngredients, e xcept t he
e ggs.
2.
A dd e gg y olks o ne a t a t ime.
3.
B eat t he e gg w hites a nd f old i nto t he
b atter.
4.
P our i nto a g reased a nd f loured s pring f orm
p an a nd b ake i n a 3 50 d egree o ven f or 1 h our
T hen t urn t he o ven o ff a nd l eave t he c ake i n
t he o ven f or 1 m ore h our.
C OMMON FOOD .-fERMS
lilechamel: C ream s auce m ade w ith c hicken a nd
v eal s tock .
B isque: ( 1 ) A r ich c ream s oup, u sually m ade f rom
f ish o r s hellfish. ( 2) A r ich f rozen d essert m ade f rom
c ream, m acaroons, a nd n uts .
B lanquette: A m eat o r v egetable s tew m ade w ith a
c ream o r w hite s auce .
B ombe: A m elon o r r ound m old l ined w ith o ne k ind
o f ice c ream a nd f illed w ith a nother k ind o f i ce
c ream o r s herbet.
B ordelaise : B rown s auce m ade w ith b eef s tock o r
b ouillon a nd w ine.
B ouillabaisse: H earty F rench s oup m ade w ith l arge
p ieces o f f ish a nd s hellfish.
B rochette: S mall s pit o r s kewer u sed f or b roiling
m eat c ubes .
C anape: A n a ppetizer o f h ighly s easoned f ood,
u sually s erved o n l ittle p ieces o f c risp t oast o r
c rackers.
C aviar: P repared, s alted r oe ( or e ggs) o f s turgeon
a nd o ther l arge f ish. U sually s erved a s a n a ppetizer .
C harlotte: A m olded d essert , u sually m ade w ith
g elatine a nd f lavored w hipped c ream , w ith c ake o r
l ady f ingers o utlining t he m old .
�RUTH FENSTER
W~6e, Ph~~p Fe~t~, C~man,
Memb~, Vemo~atie Women'~ Club
BoaAd
o6 Edueation
WALNUT ONION BREAD
3
1 /3
1
1
~
1
1~
~
4
c ups a ll p urpose f lour
c up s ugar
t ablespoon b aking p owder
t easpoon s alt
t easpoon b aking s oda
c up c hopped w alnuts
c up b uttermilk
c up m inced o nions
t ablespoons b utter o r m argarine, m elted
1.
P reheat o ven t o 3 50 d egrees.
2 q uart c asserole d ish.
G rease
2.
I n b owl c ombine f lour, s alt, s ugar, s oda,
a nd p owder. S tir i n w alnuts w ith f ork.
B lend i n o nion, b uttermilk, a nd b utter
u ntil e venly m oist.
3.
T urn o nto l ightly f loured s urface a nd
k nead f or 2 t o 3 m inutes. D ough w ill b e
s lightly s ticky.
4.
P lace d ough i n c asserole.
5.
B ake f or 1 h our a nd 1 0 m inutes o r u ntil
t oothpick i nserted i n c enter c omes o ut
c lean. R emove f rom c asserole a nd c ool o n
r ack. S erves 1 2.
C ut X o n t op.
�EVIE HORNIG
Membek, Vemoek~e
Women'~
Club
T IPSY PARSON
4
e gg y olks
c up s ugar
1
t easpoon c ornstarch
1 /8 t easpoon s alt
2
c ups h ot m ilk
1
t easpoon v anilla
~
c up t oasted a lmond s livers
s ponge c ake
s herry
s weet w hipped c ream
c andied c herries
~
1.
U sing h omemade o r s tore b ought s ponge c ake,
s lice i t a nd l et i t s tand o vernight t o
b ecome a l ittle s tale.
2.
B eat t he e gg y olks u ntil l emon c olored a nd
a dd s ugar g radually w hile b eating. Add
c ornstarch a nd s alt, a nd, s till b eating, a dd
h ot m ilk s lowly. Add v anilla.
· 3.
P our m ixture i nto t op o f a d ouble b oiler o r
a h eavy s aucepan. C ook a nd s tir u ntil t he
m ixture i s t hick e nough t o c oat t he s tirring
s poon. S et a side t o c ool, s tirring o ccasionally.
4.
L ine b ottom o f a d essert b owl w ith c ake.
S prinkle l iberally w ith s herry, a nd c over w ith
s ome o f t he s auce. C over w ith m ore c ake
a nd s herry, t hen m ore s auce.
5.
C over a nd c hill i n r efrigerator. J ust
b efore s erving, c over w ith w hipped c ream.
S trew t he t op w ith a lmonds a nd d ecorate
w ith c andied c herries.
�JOAN R. SODERSTROM
Spe~~ A~~~tan~ ~o t he Mayo~
Memb~, Vemo~ati~ Town Comm~~ee
PINEAPPLE BREAD PUDDING
~
c up b utter o r m argarine, s oftened
4 -serving p ackage i nstant v anilla p udding m ix
t easpoon g round c innamon
e ggs
1 9 o unce c an c rushed p ineapple
c up f laked c oconut
1 /. 2 c up r aisins
1
t easpoon v anilla
8
s lices d ay-old w hite b read, c ut i n ~-inch
c ubes
1
1
3
1
2/ 3
1.
I n l arge b owl, c ream b utter o r m argarine,
v anilla, p udding m ix, a nd c innamon t il
f luffy. A dd e ggs, o ne a t a t ime, b eating
w ell a fter e ach a ddition.
2.
I n a nother b owl, c ombine m ilk, u ndrained
p ineapple, c oconut, r aisins, a nd v anilla.
3.
B y h and, b lend m ilk m ixture i nto c reamed
m ixture. F old i n b read c ubes.
4.
P our i nto u ngreased 2 -quart c asserole o r
8X8X2 i nch b aking d ish.
P lace d ish i n
l arger s hallow p an o n o ven r ack. P our
h ot w ater i nto l arger p an t o a d epth o f
1 i nch. B ake a t 3 25 d egrees f or 1~ h ours
o r u ntil k nife i nserted o ff c enter c omes
o ut c lean.
�BETTY CRUVGINTON
C-<.:ty C-f.vr.fz
ENGLISH PLUM PUDDING
2
1
1
1
1
~
2
1
12
1
p ounds s eedless r aisins
p ound c urrants
p ound s ultana r aisins
q uart g rated b read c rumbs
q uart b eef s uet, c hopped f ine
p ound c itron, c ut f ine
o unce c andied o range p eel, c ut f ine
t easpoon g inger
e gg w hites, b eaten
c up b randy m ilk
1.
M ix d ry i ngredients t ogether w ell. B eat
e ggs a nd s tir i n t he d ry i ngredients.
A dd l c up b randy a nd a dd a s m uch m ilk a s
w ill m ake i t c ling t ogether.
2.
P ut i nto c losed t in f orms, m aking s ure
t hat c over i s o n t ight. P ut i n b oiling
w ater, a nd b oil 4 o r 5 h ours, When w ater
b oils a way, a dd b oiling w ater t o k eep t in
f orms c overed,
3.
B efore t urning o ut p udding, p ut t he c losed
p udding f orm i nto c old w ater f or a f ew
m inutes.
4.
S erve w ith a h ard s auce.
COMMON FOOD TERMS
C haud-froid: L iterally " hot-cold." G elatine s auce
m ade w ith w hite-sauce b ase, u sed t o c oat c old
m eat , p oultry, a nd fish.
Chiffonade: A m ixture o f f inely c hopped f resh h erbs,
u sed t o s usan s oups a nd s alads .
Chowder: A s oup o r s tew m ade w ith fish , s hellfishsuch a s c lams o r l obster-and/or v egetables .
C obbler: A d eep-dish f ruit p ie m ade w ith t op c overing o f r ich p astry o r b iscuit d ough .
C ompote: A v ariety o f s tewed f ruit s erved c old i n a
s yrup.
�IRENE G. KING
Membvc., VemoCJta.:Uc. Town Committee
REAL CREAMY R ICE
1~
2
2
~
~
1~
~
c up c ooked m inute r ice
c ups s calded m ilk
e ggs s eparated
c up s ugar
t easpoon s alt
t easpoons v anilla
c up r aisins
1.
F ollow d irections o n b ox f or c ooking t he
r ice. A dd r ice t o s calded m ilk. B eat e gg
y olks t horoughly, a dding 3 t ablespoons o f
s ugar a nd ~ t easpoon s alt m ixing w ell, s tir
i nto r ice q uickly. C ook t wo m inutes l onger ,
s tirring c onstantly.
2.
R emove f rom h eat a nd c ool s lightly.
i n v anilla a nd r aisins.
3.
B eat e gg w hites u ntil s tiff a nd g radually
h eat i n r emaining s ugar, u ntil s mooth a nd
t hick.
F old i nto r ice m ixture.
S tir
S erves s ix.
COMMON FOOD TERMS
C ondiment: A s easoning, s uch a s s alt, p epper,spices,
herbs. Relishes a re a lso s poken o f u c ondiments.
Conserve: F ruit p reserve m ade w ith m ore t han o ne
f ruit, o ften w ith n uts a nd r aisins a dded.
C ourt bouillon: A r ichly f lavored s tock m ade f rom
fish.
Crepe: A t hin, r ich p ancake, s erved w ith fi.llin& a nd
s auce a s a m ain d ish o r d essert.
Croquettes: F inely c hopped o r &round m eat, fish,
fowl, etc., m ixed w ith t hick c ream a auce, s haped
i nto p atties o r cones, d ipped i nto e u a nd c racker
c rumbs, a nd f ried u ntil c risp o n t he o utside.
C routons: F ried o r t oasted c ubes o f b read. U sed
f requently i n s oups a nd s alads.
Demlt. .s e: S mall c ups o f s trong coffee, s erved a fter
d inner.
Doueh: A m ixture o f d ry i ngredients, s uch a s ftour,
a nd l iquid t hat is stiff enou&h t o h andle o r k nead.
B read a nd b iscuit d ough a re e xamples.
�BARBARA NERO
LADY FINGERS CHEESE CAKE
3 p ackages l ady f ingers
1 p int a ll-purpose c ream
% c up s ugar
1 8 o unce p ackage c ream c heese
1 3 o unce p ackage c ream c heese
1 20 o unce c an p ineapple f illing
1.
C hill b owl b efore w hipping c ream. S eparate
l ady f ingers i nto s ingle l ayers. L ine t he
s ides a nd b ottom o f a 9 " s pring f orm p an w i
s ome l ady f ingers. P ress i n f irmly. S et tH
p an a side.
2.
S hake c ontainer o f c ream. W hip c ream u ntil f
s tiff.
I n a nother b owl b eat t he s ugar a nd
c ream c heese. F old w hipped c ream i nto c hee , A
m ixture. B eat s lightly.
3.
S pread 1 /3 o f w hipped c ream m ixture o ver l ady
f ingers t hen 1 /4 p ineapple. Add a nother l a
o f l ady f ingers a nd r epeat. T op c ake w ith
r emaining p ineapple f ilJing.
C hill o vernigh t.
Eclair: A s mall, f inger-shape p astry, filled w itn
c ustard o r w hipped c ream.
E ntrte: ( 1) T he m ain d ish o f a n A merican f amily
m eal. ( 2) A t a f ormal d inner, a s mall servin& o f
f ood, u sually fish, s erved b efore t he m ain c ourse.
Filet mlcnon: T ender, c ross-cut s lice o f beef, f rom
t he t enderloin.
F ondant A t ype o f c andy m ade f rom SU~ar s yrup,
w hich is k neaded t o c reaminess.
F ondue: A c heese l uncheon o r s upper d ish.
Fritters: M ixture o f v egetables, f ruit o r m eat a nd
b atter, f ried c risp i n h ot f at.
G oulash: A t hick m eat s tew f lavored w ith v egetables
a nd p aprika . U sually a ssociated w ith HUD&arian
c ookery.
G renadine: S yrup u sed f or sweetenin& m ixed d rinks;
m ade f rom p omegranate j uice.
Gumbo: A r ichly f lavored s oup t hickened w ith o kra.
H ollandaise: A s auce m ade w ith e gp, b utter, l emon
j uice o r v inegar. S erved h ot o r c old. w ith v egetables
o r fish.
Hors d 'oeuvre•: A ppetizer c ourse; u sually s mall
p ieces o f finger f ood.
�LTNVA Va.SILVA
Counciiman
W~6e,
Jo~eph Va.S~£va
CHOCOLATE SNOWFLAKE COOKIES
~
4
2
4
2
2
2
~
c up o il
s quares u nsweetened c hocolate
c ups s ugar
e ggs
t easpoons v anilla
c ups f lour
t easpoons b aking p owder
t easpoon s alt
c onfectionary s ugar
c hopped n uts ( optional)
1.
I n l arge b owl c ombine o il, c hocolate, a nd
s ugar. B lend i n e ggs, o ne a t a t ime.
2.
Add v anilla. S tir i n f lour, b aking p owder,
a nd s alt. A lso n uts i f d esired.
3.
L eave i n m ixing b owl a nd c hill o verniqht.
4,
T o b ake, m ake s mall b alls ( approximately
t easpoon). R oll b alls i n c onfectionary
s ugar a nd b ake o n g reased c ookie s heet
f or 1 0 t o 1 2 m inutes a t 3 50 d egrees.
Do n ot o verbake.
u nless f rozen.
D oes n ot s tay w ell
COMMON FOOD TERMS
lc:e: A frozen dessert m ade f rom f ruit j uices, a uaar,
a nd w ater. Sometimes e;elatine o r e el w hites a re
a dded.
Kirsch: C herry l iqueur, m ainly p roduced i n S witaerland.
K luea: T iny d essert meriJliues.
U cumu: V qetable s eeds (peas, beans, lentila),
u sually r eferred t o a s a uch i n t he d ried a tate.
M~~earoona: S mall c akes m ade f rom e el '!!'bites,
sue;ar, a nd &round almonda o r a lmond p aate.
M~~e6dolne: A c ombination o f d ifferent fruita o r
vee;etables.
Marauertte: A a alted c racker a pread w ith b oiled
froatine;, s prinkled w ith n uts, c oconut, o r c:hoc:olate
pieces, a nd b aked u ntil e;olden.
�MARY MASSOUV
W.i6e. o6 Ge.OJtge. Ma-Moud, Me.mbvr., Ve.moCJtatic. Town Commi..t:to_e.
NUT F ILLED CAKES (Ma - mool)
2
1
1
1
c ups f lour
t ablespoon s ugar
c up r endered b utter
t ablespoon m ilk
p owdered s ugar
F illing:
2 c ups g round w alnuts
\ c up s ugar
1 t easpoon r ose w ater
1 t ablespoon b utter
r
1.
C ombine f lour, s ugar a nd b utter.
a nd k nead w ell.
Add m ilk
2.
F orm d ough i nto s mall p atties ( size o f a
w alnut) , w ork t he p atties i n t he p alm o f
h and a nd m ake a s mall o pening.
3.
F ill w ith 1 t easpoon o f t he f illing, c lose
t ightly a nd m ake a r ound b all.
4.
B ake i n a m oderate o ver, 3 50 d egrees, u ntil
b ottoms a re l ight b rown. When c ool s prinkle
w ith p owdered s ugar.
COMMON FOOD TERMS
Marln~~cle: A n a cid ( tomato o r l emon j uice) o r a
m ixture o f o il a nd a cid ( French d ressing) i n w hich
f ood is s oaked t o d evelop f lavor a nd t enderness.
Marrons: C hestnuts; u sually p reserved o r g laded.
Marzlpiin: A c andylike p aste m ade w ith finely
g round a lmonds a nd s ugar.
M inestrone: A t hick I talian s oup m ade w ith v egetables a nd p asta.
Moclul: A coffee o r c offee-chocolate c ombination o f
f lavors, u sed i n d esserts a nd b everages.
Mousse: ( 1) A d essert o f s weetened, f rozen w hipped
c ream, w ith f ruit a nd n uts. ( 2) A v egetable o r m eat
d ish, t hickened w ith g elatine a nd s erved a s a m ain
d ish.
r
�ABBREVIATIONS
u p. - :te.Mpoon6u1.
:tb~p.- :tab£~poon6u1.
£b.
q:t.
- pound
- qua.Jr.:t
m.f..n. htc..
-
m.inu:t~
hoUJt~
- p.int
o z. - ounc.e.
B.P.- bak.ing
p~.
powd~
TABLE OF MEASURES
l a££
3 u p. 2 :tb~p. -
4
:tb~p.
8 :tb~p.
hi £b.
-
-
me.MUJt~ aJte.
£e.ve.£)
1 :tb~p.
16 :tb~p. 1I 8 c.up
1 o z.
hi c.up
~ £b.
~ c.up
1 £b.
8 :tb~p. Ok ~ C.Up Ok 1
o6 bu:t:tVt.
1
1
1
2
c.up
:tb~p
bu:t:tVt
c.up
c.up~
quaA:tVt
p.f..n:t
TABLE OF PROPORTIONS
~
l b. - 1 c.up
6 e.gg yo£~ - ~ c.up
~ c.up
5-6 e.gg yo£k~ - ~ c.up
1 l b. - 2 c.up~
10 e.gg~ .in ~he.££ - 1 £b.
2 c.up~ gkanul.a:te.d ~ugaJt, 1 £b.
3 c.up~ powdVte.d ~ugaJt, 1 £b.
4 c.up~ 6£oUJt, 1 £b.
hi c.an o6 a £b. c.an o6 ~hok:te.n.f..ng, ~ c.up
1 U p. o6 ~oda :to 1 c.up mo~~
~ u p. o6 ~oda :to 1 c.up o6 ~oUJt m.i£k
1 u p. B.P. :to e.ac.h c.up 6£oUJt 6ok b~c.u.f..~,
wa66£~, mu66.i~, e.:tc..
hi l b. -
�MOUNIR
FARAH
MembVL, Cammon Co unc.il, 3.1t.d WaJtd
NO-MIX FRUIT DESSERT
2 t ablespoons b utter
c up f lour
1 /3 t o ~ c up s ugar
l t easpoon b aking p owder
~ t easpoon s alt
~ c up m ilk
1 c an f ruit p ie f illing
r
~
1~
1.
M elt b utter i n
q uart c asserole d ish.
2.
I n b owl, m ix f lour, s ugar, b aking p owder
s alt, a nd m ilk. P our o ver m elted b utter.
DO NOT S TIR.
3.
B ake a t 3 50 d egrees f or 4 5 t o 50 m inutes.
D elicious s erved w ith a s coop o f v anilla
i ce c ream.
RUTH FENSTER
W~6e, Phil~p Fe~te.lt., C~man,
MembVL, Vemoc..~t.atic. Women' .6 Cfub
FRUIT TORTE
~
1
1
1
2
BoaJtd
on
Educ.ation
c up b utter
c up f lour
c up s ugar
t easpoon b aking p owder
e ggs
1.
C ream t ogether b utter a nd s ugar.
s alt, b aking p owder, a nd e ggs.
Add f lour,
2.
P lace i n 9 " s pring f orm p an. C over e ntire
t op w ith o ne o f t he f ollowing:
s liced
a pples, s liced p eaches, 1 p int b lueberries,
24 h alves p itted p rune p lums.
3.
S prinkle t op w ith s ugar, l emon j uice,
c innamon. B ake a t 3 50 d egrees f or 1 h our.
T op w ith i ce c ream. S erves 8 .
S ubstitute w hole w heat f lour f or r egular
f lour o r u se h alf a nd h alf. F reezes w ell.
�MARION SMITH
W.i.6e., Rorz.a.i.d Sm-i;th, Me.mbvr. Ve.moCJtatic.. Town Commit.:t£e.
V.<.c..e. PJteA.<.de.n-t, Ve.moCJtatic.. Wome.n ' .6 Cfub
PUMPKIN CHIFFON P IE
l
t ablespoon g elatin
c up w ater
~
c up m ilk
l
c up s ugar
ll>.i c ups m ashed p umpkin
3 e gg y olks, s lightly b eaten
3 e gg w hites
~
t easpoon s alt
~
t easpoon n utmeg
~
t easpoon g inger
~
t easpoon c innamon
b aked p astry s hell
J..i
1.
D issolve g elatin i n w ater f or 5 m inutes.
2.
C ombine m ilk, ~sugar, p umpkin, y olks, a nd
s pices. C ook o ver b oiling w ater u ntil
t hick. R emove f rom s tove a nd a dd g elatin.
3.
When t his
w hites t o
P our i nto
tor~
T op
4.
b egins t o s et u p, a dd b eaten e gg
w hich s ugar h as b een a dded.
p ie s hell a nd p lace i n r efrigeraw ith w hipped c ream.
EVIE HORNIG
Me.mbvr., Ve.moCJtatic.. Wome.n'-6 C£ub
S PECIAL GELATIN MOLD
1 p ound c ottage c heese
p ackage o range j ello
c an m andarin o ranges
1 c an c rushed p ineapple w ith j uice
1 s mall c ontainer c ool w hip
1
1
1.
S prinkle j ello o ver c ottage c heese. A dd
m andarins, p ineapple w ith j uice, a nd c ool
w hip.
2.
M ix t ogether a nd r efrigerate i n d ecorative
m old p an. U nmold w hen v ery f irm.
�f
GERTRUDE KING
B EST-EVER LEMON P IE
l
b aked p ie s hell
c ups s ugar
6
t ablespoons c ornstarch
2
c ups w ater
l / 3 c up l emon j uice
3
e ggs, s eparated
3
t ablespoons b utter
l~
t easpoons l emon e xtract
2
t easpoons v inegar
l~
l.
M ix s ugar a nd c ornstarch t ogether i n t op
o f d ouble b oiler.
A dd w ater.
r
2.
C ombine e gg y olks w ith j uice a nd h eat. A dd
t o r est o f t he m ixture a nd c ook u ntil t hick
( over b oiling w ater f or 2 5 m inutes).
~
3.
A dd l emon e xtract, b utter, a nd v inegar.
S tir t horoughly.
4.
P our i nto p ie s hell a nd l et c ool.
w ith m eringue a nd b rown i n o ven.
C over
[
MERINGUE
l t ablespoon c ornstarch
2 t ablespoons c old w ater
~ c up b oiling w ater
3 e gg w hites
6 t ablespoons s ugar
l t easpoon v anilla
p inch o f s alt
l.
B lend c ornstarch a nd c old w ater i n s aucepan
A dd b oiling w ater a nd c ook, s tirring u ntil
c lear a nd t hickened.
L et s tand u ntil c ompletely c old.
2.
W ith e lectric b eater a t h igh s peed, b eat
e gg w hites u ntil f oamy.
G radually a dd s ugar
a nd b eat u ntil s tiff, b ut n ot d ry.
3.
T urn m ixer t o l ow s peed, a dd s alt a nd
v anilla. G radually b eat i n c old c ornstarch
m ixture.
T urn m ixer t o h igh s peed a nd b eat
w ell.
4.
S pread o ver c ooled p ie f illing.
B ake a t
3 50 d egrees f or a bout 1 0 m inutes.
�GERTRUVE KING
BOURBON P IE
5
%
1
l:i
1 /3
2
1
~
e gg y olks
c up s ugar
e nvelope u nflavored g elatin
c up w ater
c up B ourbon
c ups h eavy c ream, w hipped
b aked 9 -inch p ie s hell, c ooled
o unce u nsweetened c hocolate, s haved
1.
B eat e gg y olks a nd g radually a dd s ugar.
B eat c onstantly u ntil m ixture t urns a
l ight y ellow.
2.
S often t he g elatine i n w ater a nd h eat
o ver b oiling w ater u ntil g elatine d issolves.
A dd t o t he e gg y olk m ixture. M ix w ell a nd
a dd t he B ourbon.
3.
F old i n w hipped c ream a nd p our i nto t he p ie
s hell. S prinkle w ith t he c hocolate s havings
a nd c hill f or 6 h ours.
ROSE .\HSKAR
A D IFFERENT AMBROSIA
1 6 o unce c antainer s our c ream
l arge c an f ruit c ocktail, w ell d rained
~
c up s hredded c oconut
1
c up o f s mall m arshmallows
o ne o r a ll o f t he f ollowing:
~
~
~
c up r aisins
c up c hocolate c hips
c up c hopped w alnut m eats
l.
B lend b y h and a ll t he i ngredients t hroughly.
2.
P ut m ixture i n c asserole d ish, a pproximately
2 q uart s ize.
3.
P lace i n r efrigerator a nd c hill f or
s everal h ours b efore s erving.
C an b e u sed a s a d essert o r a b uffet d ish.
S erves 8 t o 1 2 p eople.
�CONNIE MCMANUS
Pke~~dent, Common
Coune~£
[
BAKED ALASKA
1
2
15
1
4
\
~
8 o r 9 i nch r ound l ayer c ake
p int c ontainers i ce c ream (1 v anilla,
1 c olored)
m arshmallows
t ablespoon o range j uice
e gg w hites
t easpoon s alt
c up s ugar
1·
F ind a b owl w hich w hen i nverted o n c ake
l ayer l eaves a 1 i nch m argin o f c ake;
l ine i t w ith w axed p aper s trips t o e xtend
b eyond t he b owl.
2.
P ack v anilla i ce c ream i nto b owl, p ushing
i t u p o n t he s ides t o l eave a h ollow i n
t he c enter; f reeze.
P ack t he o ther c olor
i nto t he h ollow l eveling i t o ff o n t op.
F reeze h ard.
3.
P lace m arshmallows a nd j uice i n t op o f
d ouble b oiler. H eat o ver g ently b oiling
w ater u ntil s oft.
4.
B eat e gg w hites a nd s alt u ntil s tiff b ut
n ot d ry i n a d eep b owl. A dd s ugar s lowly
b eating c onstantly t o f orm a v ery s tiff
m eringue. B eat i n t he m arshmallows.
B eat u ntil c ool.
5.
P lace t he l ayer o f c ake o n a s heet o f
h eavy w hite p aper o n a b aking s heet.
U nmold t he i ce c ream o nto t he c ake p eeling
o ff t he s trips o f w axed p aper. I mmediately
f rost t he i ce c ream a nd t he c ake w ith
t he m eringue l eaving n o t hin s pots.
F reeze
o vernight i f d esired.
6.
P lace i n h ot o ven ( 425 d egrees)
S erve a t o nce.
t o b rown.
�LINVA VASILVA
W~de, Coune~£man Jo~eph VaS~lva, Coune~£man
Seeke~y, Vemoek~e Women'~ Club
a t Lakge
CREME DE LA CREME
l e nvelope u nflavored g elatin
% c up s ugar
2 c ups h eavy c ream
l t ablespoon v anilla
2 c ups s our c ream
t oppings ( strawberries, b lueberries, c herries,
e tc.) t o t aste
l.
I n l arge s aucepan b lend d ry g elatin a nd s ugar.
S tir i n h eavy c ream s lowly.
L et s tand f or 5
m inutes.
2.
O ver l ow h eat, s tir m ixture u ntil d issolved.
C ool t ill l ukewarm. A dd v anilla a nd s our c ream
t o m ixture. B lend t ill s mooth. R efrigerate
t o s et m ixture.
3.
S poon t oppings o ver s et m ixture.
8 g enerous s ervings.
SUSAN H. CARTER
!AembVt, BoaAd o6
M akes 6 t o
Fdue~on
PUMPKIN BREAD
3
1
4
c ups s ugar
c up o il
e ggs
1~ t easpoons s alt
1 t easpoon c innamon
1 t easpoon n utmeg
1 c up w alnuts ( finely c hopped)
~
t easpoon g inger
2 t easpoons b aking s oda
3~ c ups s ifted f lour
2 c ans c anned p umpkin
2 /3 c up w ater
1.
C ream a ll i ngredients i n l arge b owl w ith
e lectric m ixer u ntil s mooth.
2.
P our i nto 2 ( 9x5) p ans ( greased).
a t 3 50o f or 1 h our a nd 2 0 m inutes
B ake
�GINA POTENZ1AN1
CREAM PUFFS
l c up w ater
c up b utter
l c up s ifted G old M edal f lour
4 e ggs
~
l.
H eat o ven t o 4 00 d egrees.
2.
H eat w ater a nd b utter t o r olling b oil i n
s aucepan.
3.
S tir a ll f lour i nto s aucepan. S tir
v igorously o ver l ow h eat u ntil m ixture
l eaves t he p an a nd f orms a b all ( about
l m inute ) .
4.
B eat m ixture u ntil s mooth a nd v elvety.
5.
D rop f rom s poon o nto u ngreased b aking s heet
f orming 8 m ounds a bout 3 i nches a part.
6.
B ake 4 5 t o 5 0 m inutes, o r u ntil p uffed,
g olden b rown, a nd d ry.
7.
A llow t o c ool s lowly. C ut o ff t ops w ith
s hape k nife a nd s coop o ut a ny f iliments o f
s oft d ough.
CUSTARD F ILLING FOR CREAM PUFFS
~
1 /3
~
2
4
2
c up s ugar
c up G old M edal f lour
t easpoon s alt
c ups m ilk
e gg yolk~, o r 2 e ggs, b eaten
t easpoons v anilla
l.
M ix s ugar, f lour, a nd s alt i n s aucepan.
S tir i n m ilk. C ook o ver m edium h eat,
s tirring u ntil b oils. B oil f or l m inute.
2.
R emove f rom h eat. S tir a l ittle o ver
1 /2 o f m ixture i nto e ggs.
3.
B lend i nto h ot m ixture i n s aucepan a nd b ring
i t j ust t o a b oil. C ool a nd b lend i n v anilla .
�HELEN GOLVSTEIN
Memb~, Vemo~~e Women'~
Club
DATE AND NUT MIDGET S IZE CUPCAKES
3
\
1
1
~
e ggs
c up s ugar
c up c hopped n uts ( walnuts o r p ecans)
c up c hopped d ates
c up r aisins ( optional)
p inch o f s alt
1.
B eat e ggs, a dd s ugar. B eat t ogether.
r emaining i ngredients.
2.
L ine s mall s ize m uffin t in w ith p aper c ups.
F ill e ach c up a bout% f ull.
3.
B ake a t 3 25 d egrees f or 1 2 t o 1 5 m inutes.
ROBIN GARAVEL
W..i6e o6 S tate
Rep~r.uenta:t...{.ve
A dd
Paul GaJta.ve.e, 77 O.th VJ.At:A...iet.
TOMATO SOUP CAKE
~
1
1
1
1
1
1
2~
2
c up s ugar
c up s hortening
c an t omato s oup
t easpoon b aking s oda
t easpoon c loves
t easpoon a llspice
t easpoon c innamon
t easpoon n utmeg
p inch o f s alt
c ups o f f lour
t easpoons b aking p owder
r aisins a nd n uts (~ c up e ach)
1.
C ream s ugar a nd s hortening, a dd s oup w ith
b aking s oda a nd m ix w ell.
2.
A dd r emaining i ngredients a nd m ix w ell.
3.
B ake i n m oderate o ven ( 375 d egrees) f or
a bout 1 h our.
S erve w ith c ream c heese i cing.
�Select Origins Herbs and Spices
the varieties and their heritage
• ALLSPICE, whole, from Jamaica. I t comes only from
the Caribbean, b ut Jamaican is t he best. Higher in oils,
more aromatic.
• BAY LEAVES, whole, from Turkey, the prime source for
Mediterranean bay. Domestic bay has a stronger, oilier
a nd substantially different taste.
• O NNAMON, g round , from Sumatra. This Korintje
variety is sweeter a nd hi~her in volatile oils. The flavor
a nd color are both m ore mtense.
• CWVES, g round, from Madagascar. These clove b uds
are bolder, plumper a nd more fragrant than those from
Zanzibar.
• DILL WEED from California. Intensely green, these
delicate leaves are a classic herb. The world's best comes
from the good old U .S.A.
• GINGER, ground, from Malabar, India. Called · cochin
White, • it now surpasses Jamaican. It's sweeter a nd
not as hot as Chinese ginger.
• MARJORAM leav~s from Egypt. A lthough French is
considered •chic, • Egyptian IS t he b est-sweeter a nd
more fragrant.
• NUTMEG, whole, from East Indies. More intense
flavor, b ouquet a nd color than the common West Indies
nutmeg.
• OREGANO leaves from Greece. This Mediterranean
oregano is milder a nd s weeter than the sharp, bitter
North American variety, which is suitable for chilis a nd
barbeque sauce.
• PAPRIKA from Hungary. Unlike o ther varieties, Hungarian paprikas are renowed for their flavor. They range
from mild to hot; ours is in between.
• TELUCHERRY BLACK PEPPERCORNS from Malabar,
India. P lumper a nd richer in essential oils, these
handsome berries have exceptional pungency a nd a
fruity bouquet.
• WHITE PEPPERCORNS from Indonesia. Called • Munto.k: ", these pel'percoms are more aromatic a nd p ungent
t han other white peppers.
• ROSEMARY leaves from south of France. Growing wild
in great bushes, it's prized for aroma a nd taste.
• DALMATIAN SAGE leaves from Yogoslavia. More
balanced than others, its mellowness is its hallmark
among sages.
• TARRAGON leaves from France. The French soil a nd
s un i mpart a body, seductive sweetness a nd long-lasting
flavor that can't be matched.
• THYME leaves from south of France. A heady fragrance
a nd flavor that outshines any thyme grown in damper
climates to the north.
�PAT SERI
W~6e
o6 Town C£eAk
M~ehae£ SeA~
APRICOT JELLO DELIGHT
2 l arge p ackages o f a pricot j ello
1 c an m anderin o ranges, d rained ( reserve l iquid)
1 2 0 o unce c an c rushed p ineapple ( reserve l iquid)
3 -4 b ananas, s liced
1.
I n l arge b owl p repare J ello a s p er p ackage
d irections. R efrigerate u ntil s lightly
t hick.
2.
A dd d rained c rushed p ineapple a nd d rained
o ranges a nd s liced b ananas. M ix.
3.
P our i nto l 3X9X2 P yrex d ish a nd r efrigerate
u ntil w ell s et.
TOPPING
l c up r eserved l iquids f rom o ranges a nd p ineapple
l e gg, s lightly b eaten
~ c up s ugar
3 t ablespoons f lour
d ash s alt
l.
M ix t horoughly u ntil w ell b lended.
2.
C ook o ver l ow h eat u ntil t hickened.
a side u ntil c old.
3.
~hip
4.
S prinkle w ith c oconut o r c hopped n uts i f
d esired.
S et
2 e nvelopes o f D ream W hip a ccording t o
p ackage d irections. F old i n c old p udding m ix
a nd s pread o ver w ell s et J ello.
�IRENE KING
MembVt, Vemoc.Jta.tic. Town Commillee
COFFEE CAKE
1~
2
~
4
~
1
~
~
1
3
2
c ups s ifted f lour
t easpoons b aking p owder
t easpoon s alt
t ablespoons s hortening
c up s ugar
e gg
c up m ilk
c up s ugar
t easpoon c innamon
t ablespoons m ilk
t ablespoons m elted b utter
1.
S ift f lour o nce, m easure a nd a dd b a k ing
p owder a nd s alt, a nd s ift a gain.
2.
C ream s hortening, a dd s ugar, a nd c ream
w ell. A dd e gg a nd b eat t horoughl y . Add
f lour, a lternatively w ith m ilk, b eating
a fter e ach a ddition .
3.
T urn i nto g reased 9 -inch l ayer p an a nd
f orm r idges d eeply i n b atter w ith k nife.
4.
S prinkle w ith m ixture o f s ugar a nd c innamon.
5.
B ake i n m oderate o ven ( 375 d egrees ) f or
20 m inutes.
6.
T hen p our m ixture o f b utter a nd m ilk o ver
t op, a nd b ake 1 5 m ore m inutes.
7.
E at w arm o r c old, c rust w ill b e
c~unchy.
�LINVA Va.SILVA
W~6~ o6 Counc~fman Jo~~ph Va.S~£va, Counc~£man
S~Ck~taky, V~moek~~ Wom~n·~ C£ub
at
Lakg~
CHEESE CAKE
G raham C racker C rust
C rush l p ackage g raham c rackers a nd m ix w ith
~ s tick m elted b utter.
G rease b ottom a nd
s ides o f p an w ith b utter. F orm c rust i nto
p an.
rvr· X
..1
B eat 3 e ggs i n e lectric m ixer. A dd 24 o unces
c ream c heese, b eating g radually u ntil s mooth
a nd c reamy.
A dd 1 c up s ugar, g~adually, a nd% t easpoon
v anilla. B eat s lowly u ntil b lended a nd
s mooth.
B ake
P reheat o ven t o 3 50 d egrees a nd b ake f or
4 5 t o 5 0 m inutes. C heck f or f ew c racks i n
t op o f c heesecake, a nd t hen s hut o ven o ff.
L eaving c heesecake i n o ven, o pen d oor f or
1 5 m inutes. T hen c lose d oor f or 5 m inutes.
O pen d oor a gain a nd l eave c heesecake f or
l h our b efore r emoving.
P an
R ound s pring p an w ith h ole i n c enter o r
u nspring p an c an b e u sed.
G arnish
b lueberries, c rushed p ineapple, c herries,
e tc. t o t aste
�MARGE SPANO
Vemoekatie
Memb~.
Women'~
Club
APPLESAUCE CAKE
~
2
1
1~
2~
1~
1~
%
~
~
~
1
1
%
c up m argarine
c ups s ugar
e gg
c ups t hick u nsweetened a pplesauce
c ups s ifted f lour
t easpoons b aking s oda
t easpoons s alt
t easpoon c innamon
t easpoon c loves
t easpoon a llspice
c up s herry w ine
c up c hopped w alnuts
c up s eedless r aisins
t easpoon o range r ind
1.
G rease a nd f lour 9 o r 1 0 i nch t ube p an.
2.
S tir m argarine a nd s ugar t ogether u ntil
f luffy. B eat i n e gg, t hen a pplesauce.
3.
M ix a nd s ift f lour, b aking s oda, s alt,
a nd s pices. S tir i n a lternately w ith
s herry w ine. S tir i n w alnuts, r aisins,
a nd o range r ind.
4.
P our i n p repared p an a nd b ake i n 3 50 d egree
o ven f or 4 5 t o 5 0 m inutes o r u ntil c ake
t ests d one. C ool o n r ack.
I f r icher c ake i s d esired, m ake h oles
o ver t he t op o f t he c ake w ith a f ork
w hile c ake i s h ot a nd p our o ne o unce
o f S outhern C omfort i n.
�ELLA ROUNTREE
M
embVt, VemoCJw.t ic. Town Comrnitte..e..
HARVEY WALLBANGER CAKE
p ackage o range o r y ellow c ake m ix
3% o unce p ackage i nstant v anilla p udding m ix
e ggs
~ c up c ooking o il
~ c up o range j uice
~ c up G alliano
2 t ablespoons v odka
i cing:
1 c up s ifted p owdered s ugar
1 t ablespoon o range j uice
1 t ablespoon G alliano
1 t easpoon V odka
1.
C ombine c ake m ix a nd p udding m ix, a dd e ggs,
o il, o range j uice, G alliano a nd v odka. B eat
o n m edium s peed f or 5~ m inutes.
2.
P our i nto g reased a nd f loured 1 0 i nch t ube
p an. B a ke f or 4 5 m inutes a t 3 50 d egrees.
3.
F or i cing c ombine a ll i ngredients u ntil
s mooth.
COMMON FOOD TERMS
Parfait: A d essert o f i ce c ream , f ruit, a nd w hipped
c ream; o r a f rozen m ixture o f egg w hites o r y olks,
c ooked w ith h ot s yrup a nd c ombined w ith w hipped
c ream.
PAte d e f ols g ras: A s mooth , r ichly s easoned p aste
m ade f rom g oose l ivers .
P atty s hell: A s hell m ade f rom p uff p aste o r p astry
a nd filled w ith c reamed s hellfish , c hicken , a nd
t he l ike .
P etits f ours: V ery s mall , i ced-all-over c akes . S erved
a t t ea p arties o r a s a d essert a ccompaniment f or
ice c ream o r f ruit .
Pilaf: A m ain d ish m ade w ith m eat, fish , o r fowl
a nd r ice. v egetables , a nd s pices .
�EVIE HORNIG
Membek,
Vemoek~~ Women'~ C~ub
LACE COOKIES
1~
1~
~
c ups r aw o atmeal
c ups l ight b rown s ugar
t ablespoons f lour
t easpoon s alt ( may b e o bmitted)
c up m elted b utter
e gg, l ightl y b eaten
t easpoon v anilla
1.
P reheat o ven t o 3 50 d egrees.
2.
C ombine t he o atmeal, b rown s ugar, f lour
a nd s alt i n a m ixing b owl. B lend w ell .
3.
S tir i n t he m el t ed b u tter. Add t he e gg
a nd v anilla. B eat t o b lend .
4.
D rop b atter b y ~ t easpoon a bout t wo
i nches a part o n u ngreased c ookie s heets.
P lace i n o ven a nd b ake a bout 5 m inu tes
o r u ntil l ig htly b rowned .
5.
L et c ookies s tand b riefly. R emove t hem
u sing a s patula, a s s oon a s t hey a re
f irm, b ut n ot c ool.
2
~
2 /3
1
M akes a bout 6 0 c ookies.
COMMON FOOD TERMS
Rabbit or rarebit: A mixtur~ o f ch~es~. eggs, s~ason
ings, a nd w hite sauc~ . u sually s~rved o ver t oast .
R agout A t hick, w~l1-s~asoncd Fr~nch st~w mad~
w ith m eats, vegetabl~s. a nd h~rbs.
Rameklns: S mall, i ndividual casserol~ d ishes.
lbvioll: L arge n oodles fill~d w ith finely minc~d
m eat, veg~tables, o r ch~~s~. th~n c ooked i n b oiling
s tock o r w ater .
Relish: A h ighly s~asoncd f ood a ccompaniment, lik~
c hutney, I ndia r~lish, o r oliver. .Us~d t o ~nhanc~ t he
f lavor o f oth~r f oods.
�CONNIE Mc.MANUS
Common
Pk~~dent,
Coun~l
CUSTARD WITH CARAMEL SAUCE
1~
4
2
~
6
1
3
p ints m ilk
o unces s ugar
o unces f lour
t easpoon s alt
e gg y olks, s lightly b eaten
t easpoon v anilla
o unces l ight b rown s ugar
1.
S cald 2 /3 o f t he m ilk i n t he t op o f a
d ouble s aucepan.
2.
M ix s ugar, f lour, a nd s alt.
3.
C ombine r emaining m ilk, e gg y olks, a nd
s tir i nto s ugar m ixture. A dd t o s calded
m ilk.
4.
C ontinue c ooking o ver b oiling w ater,
s tirring c onstantly u ntil t hick.
R emove
f rom h eat. L et s tand a f ew m inutes, t hen
a dd v anilla.
5.
P our c ustard i nto a s hallow g lass b aking
d ish. When c ompletely c old, s prinkle
b rown s ugar o ver t op.
6.
P lace b aking d ish u nder t he b roiler u ntil
t he s ugar c armelizes a ll o ver t he t op.
7.
C hill i n r efrigerator.
F lavor i mproves
a fter a d ay i n t he r efrigerator.
�SANVRA LEHENY
A~~~tant Co~po~ation Cou~~l
BLACK-BOTTOM CUPCAKES
1
1
1 /3
1/8
1
~
1~
1
1
1
1
1 /3
1
1
3 o unce p ackage c ream c heese
e gg
c up s ugar
t easpoon s alt
c up s ugar
c up H ershey's C ocoa
c ups f lour
c up w ater
t easpoon b aking s oda
t easpoon s alt
t ablespoon v inegar
c up s alad o il
t easpoon v anilla
p ackage s emi-sweet c hocolate c hips
1.
I n s mall b owl, c ombine c ream c heese, e gg,
s ugar, a nd 1 /8 t easpoon s alt. B eat u ntil
c reamy a nd t hen s tir i n c hips.
2.
I n l arge b owl, m ix d ry i ngredients t hen m ix
i n w ater, o il, v inegar, a nd v anilla. M ix
o nly u ntil b lended. B atter w ill b e l umpy
3.
F ill g reased c upcake t ins a bout 1 /3 f ull
a nd t op w ith a t easpoon o f t he c heese
m ixture.
4.
B ake a t 3 50 d egrees f or 2 0 m inutes. When
d one c upcakes w ill s pring b ack w hen t ouched.
5.
C ool i n p an f or s everal m inutes b efore
r emoving.
�ROSE MISKAR
GERMAN APPLE CAKE
1~
1
1~
1~
~
1~
~
~
3
6
4~
c ups f lour
c up s ugar
t easpoons b aking p owder
t easpoons b aking s oda
t easpoon s alt ( optional)
t easpoons c innamon
c up r aisins ( optional)
c up c hopped w alnut m eats
e ggs
t ablespoons m elted b utter o r m argarine
c ups d iced c ooked a pples
1.
B lend a ll i ngredients w ell, t hen a dd a pples.
M ix w ell. D ough w ill b e a l ittle s tiff.
2.
P lace, b y s poonfuls, i nto a g reased 1 2-cup
t ubepan.
3.
B ake a t 3 50 d egrees f or 5 0 m inutes. C ool
o n r ack f or 2 0 m inutes b efore r emoving f rom
p an.
4.
When c ake i s c ompletely c ooled c over w ith a
l ite g laze f or t opping o r s prinkle c onfectionary s ugar o n t op.
EVIE HORNIG
Me.mbVr., Ve.moCJr.cttic. Wome.n '..6 Club
GINGERED PINEAPPLE
c up s our c ream
c up h oney
3 t ablespoons f inely m inced c andied g inger
1 2 0 o unce c an p ineapple c hunks, c hilled
a nd d rained
!:1
1.
C ombine s our c ream, h oney a nd g inger i n
s mall b owl a nd r efrigerate, f or a t l east
3 0 m inutes.
2.
When r eady t o s erve, s poon p ineapple c hunks
i nto b owls, a nd t op w ith s our c ream m ixture.
�SUSAN RAPP
Syd Rapp,
W~6~.
M~mbek, V~mo~atie
Town
Comm~tt~~
R APP'S CHEESECAKE
c ups g raham c racker c rumbs
c up s ugar
c up s oftened b utter o r m argarine
5 p ackages ( 8 o z) c ream c heese, s oftened
l \ c ups s ugar
3 t ablespoons f lour
l
t easpoon f inely g rated l emon p eel
~
t easpoon s alt
5 e ggs
2 e gg y olks
~
c up w hipping c ream
l~
~
~
l.
P reheat o ven t o 3 75 d egrees.
2.
M ix c rumbs, b utter, a nd s ugar. P ress
m ixture f irmly a nd e venly i n b ottom o f
u ngreased 9 -inch s pringform p an. B ake
f or 8 m inutes. C ool.
3.
H eat o ven t o 4 75 d egrees.
4.
B eat c ream c heese, l \ c ups s ugar, f lour,
l emon p eel, s alt a nd 2 e ggs i n l arge b owl
u ntil s mooth. C ontinue b eating, a dding
r emaining 3 e ggs a nd t he e gg y olks o ne a t
a t ime, u ntil b lended.
5.
B lend i n w hipping c ream o n l ow s peed.
P our i nto p an.
6.
B ake f or 1 5 m inutes.
7.
R educe o ven t emperature t o 2 00 d egrees
a nd b ake f or 1 h our.
8.
T urn o ff o ven, l eave c heesecake i n o ven
f or 1 5 m inutes. R emove f rom o ven a nd
c ool c ompletely.
9.
L oosen c heesecake f rom s ides o f p an a nd
r emove s ide. C over a nd r efrigerate u p t o
1 0 d ays.
May b e f rozen u p t o 3 w eeks.
S erves 2 0.
�WI LLIA M R. RATCHFORD
Un.<..:te.d S.:ta..:teA Re.pJteAe.n.:ta.tive., 5.:th D-<.Atlt.<.c..:t
CHEWY LEMON COOKIES
1 P ackage L emon C ake M ix ( any b rand)
1l:r C up C ool W hip
1 E gg
C onfectioner's S ugar
1.
B eat e gg s lightly a nd m ix w ith C ool W hip.
W ich s poon, m ix i n c ake m ix. T he b atter
w ill b e v ery s tiff.
I f t he b atter i s t oo
s tiff t o f orm i nto l ittle b alls, a dd a
l ittle C ool W hip.
2.
R oll b atter i nto s mall b alls a nd r oll
e ach b all i n C onfectioner's S ugar. P lace
o n g reased c ookie s heet a nd p ress l ightly
w ith s poon o r t humb.
3.
B ake f or 8 - 10 m inutes a t 3 50 d egrees.
C ookies s hould b e s oft a nd c hewy.
M akes a bout 3 t o 4 d ozen c ookies.
G
ERTRUDE KING
APP LE SAUCE CAKE
~
1~
1
1
1
2
2
c up b utter
c up a pplesauce o r m ore
c up o f r aisins ( optional)
t easpoon n utmeg
c p s ugar
c ups f lour
t easpoons b aking s oda
t easpoon c loves
1.
M ix b utter a nd s ugar u ntil c reamed, t hen
a dd f lour, s oda a nd s pices a nd m ix.
2.
Add a pplesauce, s mall a mouncs a t a t ime a nd
n uts i f y ou w ant.
3.
B aKe a t 3 50 d egrees f or a pproximately 1 h our.
�ROBIN GARAVEL
W..t6e.
on
Sta:te. Re.pJtU>e.nta;t..(ve. Pa.td Ga.Jz.a.ve..l, 11 O:th VL6:tJt..tc.:t
MINATURE CUPCAKES
C ake B atter:
1~
1
~
1
1
3
1
1
c ups o f f lour ( sifted)
c up s ugar
c up b aking c ocoa
t easpoon s alt
c up o f w ater
c ups c ooking o il
t easpoon v anilla
t ablespoon w hite v inegar
T opping:
1 8 o unce p ackage c ream c heese
1 e gg
1 /3 c up o f s ugar
p inch o f s alt
6 o unce p ackage o f c hocolate m orsels
1.
S ift f lour, a dd s ugar, b aking c ocoa, s alt,
w ater, o il, v anilla a nd w hite v inegar a nd
b lend w ell.
2.
I n a s eparate b owl, m ix c ream c heese, e gg 7
s ugar, s alt a nd c hocolate m orsels.
3.
F ill m iniature c upcake t ins w ith h alf c ake
b atter a nd h alf t opping ( drop c ream c heese
b atter i n c enter)
4.
B ake a t 3 50 d egrees f or 1 5-18 m inutes.
�CAROL ELVER
W~6e, Coune~tman R~ehatd
Etdek
SURPRISE PECAN P IE
1
l
l /3
l/4
l
l
l\
9 -inch u nbaked p astry s hell
p ackage ( 8 o z) c ream c heese, s oftened
c up s ugar
t easpoon s alt
t easpoon v anilla
e gg
c ups p ecans, c hopped
l.
I n s mall b owl, c ombine c ream c heese,
s ugar, s alt, v anilla, a nd e gg. B lend
w ell a t m edium s peed.
2.
S pread i n b ottom o f u nbaked p astry s hell.
S prinkle w ith p ecans.
TOPPING
3
e ggs
l / 4 c up s ugar
l
c up l ight c orn s yrup
l
t easpoon v anilla
1.
C ombine a ll t opping i ngredients i n s mall
b owl. B lend w ell.
2.
P our o ver p ecans, g ently.
3.
B ake a t 3 75 d egrees f or 3 5 t o 4 0 m inutes
u ntil c enter i s f irm t o t he t ouch.
�BETTY ANN Mc.GRAN
Memb eJt , Ve.moCJtatic. Town Corrrn.i..tte.e.
COCOA-CINNAMON COFFEE CAKE
1 b ox y ellow c ake m ix
1 b ox I nstant C oconut C ream P udding
4 e ggs
% c up o il ( not O live)
% w ater
D ry M ixture:
2 t ablespoons s ugar
2 t ablespoons c ocoa ( dark)
1 t ablespoon c hopped w alnuts
1.
M ix y ellow c ake m ix, c oconut c ream p udding
e ggs, o il a nd w ater. B eat a bout 2 m inutes.
2.
P our 1 /2 o f m ixture i nto t ube p an.
1 /2 o f d ry m ixture o n t op.
3.
C over w ith r emaining c ake m ixture a nd r est
o f d ry m ixture.
4.
B ake a t 3 50 d egrees f or 3 5-40 m inutes.
S prink
ALICE WENZLER
Membvr., Ve.moCJtatic. Women' .6 Cfub
LEMON POUND CAKE
1 P ackage L emon o r Y ellow C ake M ix
1 P ackage l emon i nstant p udding
~ c up o il
1 c up w ater
4 e ggs
1.
H eat o ven t o 3 50 d egrees.
i ngredients, b eat.
B lend a ll
2.
B ake i n g reased t ube p an a pproximately
4 5-55 m inutes. L et c ool 2 5 m inutes i n
p an, t hen i nvert o nto p late.
�PHYLLIS GARAVEL
V~~e Pk~~dent, Verno~~~ Women'~
Club
FRESH APPLE BUTTER CAKE
1
2
3
3
1~
~
~
3
2
2
c up b utter
c ups s ugar
e ggs
c ups f lour
t easpoons b aking s oda
t easpoon c innamon
t easpoon n utmeg
c ups p eeled c hopped a pples
c ups w alnuts
t easpoons v anilla
p inch o f s alt
1.
C ream b utter s ugar, a dd e ggs.
e ach a ddition.
B eat a fter
2.
Add f lour, s oda, s alt, c innamon a nd n utmeg.
S tir i n v anilla, f old i n a pples a nd w alnuts.
3.
P our i nto a g reased t ube p an. B ake a t 3 50
d egrees f or a pproximately o ne h our. C ool
15 m inutes. T urn o n t o c ake p late.
MARY RICKERT
A~~~:ta..nt
C ay C lekk
BOILED CHOCOLATE FROSTING
l
l
2
4
c up w ater
c up g ranulated s ugar
t ablespoons c ornstarch
t ablespoons c ocoa
l.
C ook u ntil t hick.
h eat.
When b oils, t urn d own
2.
Add l t easpoon b utter a nd l t easpoon
v anilla w hile c ooking.
�
Dublin Core
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Title
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James E. Dyer Papers, MS052
Description
An account of the resource
James Edmund Dyer, graduate of Western Connecticut State College and politician, was born in Danbury, Connecticut, on September 20, 1946. His papers span the years 1900 to 2008, with the bulk of the collection dating from 1970 to 1990, primarily documenting his work as Mayor of Danbury, Connecticut. Information regarding his activities at Western Connecticut State College, his two terms as Trustee of the Connecticut State Colleges, and State Representative for the 110th District is also included. The collection consists of biographical materials, legislative and trustee files, citations, correspondence, fliers, greeting cards, membership cards, newsletters, news clippings, scrapbooks, petitions, photographs, posters, postcards, press releases, printed materials, proclamations, resolutions, writings and campaign materials such as bumper stickers, campaign pins, sample ballots, and mailing lists.
Contributor
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Dyer, James E., 1946-2011
Has Version
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<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_ms052_dyer.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
1aa72f58-7d75-4056-ac40-1dffda00fbf5
Still Image
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Democratic Delicacies
Subject
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Cookbooks
Dyer, James E., 1946-2011
Description
An account of the resource
8.5" x 5.5", 107 pgs
Abstract
A summary of the resource.
A cookbook put out by the Danbury town democratic town committee. They were given away for free and were intended to be printed annually.
Creator
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Danbury Democratic Town Committee
Publisher
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Danbury Democratic Town Committee
Date
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1983
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="http://archives.library.wcsu.edu/relatedObjects/MS052/ms052_65_8/" target="_blank">Page turner version</a>
IIIF Item Metadata
UUID
f70d9221-0f45-44b1-961e-a9d071f45cd1
Cookbooks
Danbury
-
https://archives.library.wcsu.edu/omeka/files/original/Truman_A._Warner_Papers_MS026/4201/ms026_26_15.pdf
ea202c71b33b6ebee95a95126b3f805c
PDF Text
Text
�DANBURY F AIR
C OOK BOOK~
C ONT AININ G
U sEFUL AND R ELIABLE R EciPES.
P RESE NT ED T O T HE P ATRO NS O F T HE
D ANBURY FAIR,
BY
/
THE MERCHANTS O F D ANBURY.
O CTOBER 2 , 1 888.
0 . . !. D ORliAX, P RI.XTER .!.~"'D BOOK· BIXDER
ISSS.
�HULL & ROGERS,
L EADING
STOVES, RANGES, FURNACES,
C ROCKERY
Cutlery, Hardware. Farming Tools.
C ARRIAGE M ATERIAL,
F URNITURE,
C ARPETS, C URTAINS, O IL C LOTH.
UPHOLSTERING AND CABINET MAKING,
P LUMBING : A:ND T IN W oR K.
E VERY D EP A RT:NIE-:\T C OMPLETE .
H ouses F urnished T hroughout
-
BY-
HULL & ROGERS,
1 81
&;
1 83 .Z..fain S t - eet,
r
-
DANBURr, C ONN.
U SEFUL RECIPES.
V EAL S CALLOP. - Chop s ome cold r oast o r s tewed veal
v ery fine, p ut a l ayer in t he b ottom o f a b uttered p udding-dish, a nd s eason w ith p epper a nd s alt . N ext h ave a l ayer o f
-finely-powdered c rackers ; s tew some b its o f b utter u pon i t,
. and w et w ith a l ittle m ilk ; t hen m ore veal, seasoned as before, a nd a nother r ound o f c racker-crumbs, w ith b utter a nd
m ilk . W hen t he d ish i s full, w et w ell w ith g ravy o r b roth
- diluted w ith w arm w ater. S pread o ver a ll a t hick l ayer o f
-crackers s easoned w ith s alt ; w et i nto a p aste w ith m ilk a nd
b ound w ith a b eaten e gg o r t wo. I f t he d ish b e l arge, s tick
b utter-bits t hickly o ver i t; i nvert a t in p an so as t o c over a ll
a nd k eep i n t he s team, a nd b ake, i f s mall, h alf a n h our - three ·quarters w ill suffice f or a l arge d ish ; r emove t he c over t en "
m inutes b efore i t is s erved, a nd b rown.
T his s imple a nd e conomical dish s hould b e a n a cquaintance
·with all w ho a re f ond o f v eal i n a ny s hape. C hildren g ener :ally l ike i t e xceedingly, a nd I h ave h eard m ore t han one g en tleman o f e xcellent j udgment i n c ulinary a ffairs d eclar e t hat
t he b est t hing h e k new a bout r oast v eal was t hat i t w as t he
'harbinger o f s callop on t he s econd d ay. T ry i t, a nd d o n ot
_
get i t t oo d ry.
L EMON C USTARD P IE. - Grate t he r ind a nd s queeze
·the j ui ce o f t wo l emons, t wo c ups s ug ar, t hree c ups w ater,
·two e ggs, t wo t ablespoonfuls c orn s tarch. l \lix t he c orn s tarch
w ith a l ittle o f t he w ater cold, a dd t he r emainder o f t he
w ater b oiling. B oil t wo o r t hree m inutes, s tirring, t hen a dd
-one t ablespoonful b utter, t he s ugar a nd l emon, a nd t wo wellbeaten e ggs. T his is sufficient q uantity f or o ue p ie. B ake
- with over-crust.
�L. S. B ENEDICT & S ON,
D EALERS I N A LL G RADES O F
Fl~E
O olong , J apan , G unpowder a nd E nglish B reakfast
T EAS,
Old Government j ava, R oyal Mocha,
Maracaibo and
Rio Coffees,
S TRIC'fl.Y PURE SPICES.
C arefully selected from t he b est stock.
Canned :Meats, F ish, F owl,_
F ruits a nd V egetables o f e very kind, in glass a nd t in. P otted
a nd Deviled Meats, P reserved a nd B randy F ruits f rom
all climates.
Jellies, F ruit S yrups, M arma lades, J ams, T able D elicacies o f
- every de:;cription.-
CAPERS, OLIVES, TABLE SAUCES, SALAD DRESSING;.
:Mince-Meat i n glass, P lum P udding i n tin, finest S alad Oil, choice
F rench S ardines p ut u p in t he b est o f Olive Oil, H uckin 's and choicest
F rench c oup, P ickles in glass W alnut a nd T omato C atsup, F lavoring
E xtr acts o f t he h ighest grade.
FOREIGN AND DOMESTIC FRUITS
of every k ind i n season b oth f resh a nd d ried. N uts o f all k inds . Best
Bread anti P astry F lour . F arinaceous Goods o f e very d escription.
S perry & Barnes' Hams and Boneless Bacon.
Choice i mpor ted a nd d omestic Cheese.
B utter.
F inest C reamery a nd D airy·
Fancy and Staple Groceries of Every Description.
1 93 M ain S t. ( near t he M onument),
D ANBURY, C ONN.
5
M IN CE l \IEAT F OR S IXTY P IES. - Ten p ounds o f
m eat, t hree p ound s o f s uet, s ix p ounds o f r aisim, t hree p ounds
-of c itron, t wo p ounds o f c urrants, e ight p ounds o f a pples, one
a nd o ne-half q uarts o f b r andy, o ne o unce o f n utmeg, o ne a nd
-one-half q uarts o f wine, t wo o unc es o f c innamon, t wo q ua rts
-of c ider, orie -half o unce o f c loves, f our g ills o f rose w ater,
e ight p ounds o f b rown s ugar .
N EWPORT C AKE. - One a nd o ne-half p ints o f flour, o nehalf l mpful o f m elted b utter, o ne-half c upful o f s ugar, o ne
-coffee c up o f m ilk, t wo t easpoonfuls o f c ream t artar, o ne t easpoonful o f s oda, t wo e ggs .
A L A M ODE B EEF. - If t he w eather is cool, k eep t he
·beef a w eek o r t en d ays b efo re c ooking . C ut h oles f or t he
s tuffing t he d ay b efore y ou c ook i t . T ake a p iece o f l ean
b eef, t wo -thirds o f t he q uantity o f s alt p ork, a nd c hop t hem
t ogether u n til q uite fine ; g rate b read c rumbs, s eason t hem
. w ith c ayenne, s alt, cloves, s weet h erbs, a nd m ix w ell t ogether
· with e ggs ; t his f orms t he s tuffing. '.rie u p i n h andsome f orm,
f ry s ome pieces o f s alt p ork i n l ard ; a dd t o t his o ne g ill o f
w ater a nd a p int o f p ort w ine ( claret w ill a nswer,) d o i t o ver
.a s low fire t hree h ours. I f i t is a l arge p iece, s trew t he r ound
-over w ith flour, a nd b rown b efo re s ending i t t o t he t able. B e
s ure t o s et t he s tuffed s ide up o n t he t able.
· L EMON P IE. - Two l emons, t hree c upfuls o f s ugar, t hree
-cupfuls o f w ater, o ne c upful o f flour, one e gg, p ieee o f b utter
t he size o f a n e gg ; g rate t he r ind o f t he l emons; a dd
t he j uice; b eat a ll t ogether. F or t hree pies.
C HOCOLATE P UDDING. -Scald t hree pint~ m ilk; g rated
- chocolate t o s uit t he t aste; w ith t he c hocolate m ix a li ttle
-corn s tarch; r emove f rom t he f ire; l et s tand a bout f ifteen min .u tes; s ix e~ms; r emove t he w hites f rom t hree; b eat t he t hree
w hole e ggs a nd t hree h alf o nes ; s tir i n w ith m ilk a nd c hocolate; p iece o f b utter size o f a h ickorynut; s weeten a nd f lavor
w ith v anilla; b ake i n a d eep d ish. F or c overing i t a fter i t is
b aked, t he t hree w hites b eaten t o a f roth, t hr ee tablespoonfuls s ugar; s et i n oven t o b ro\\·n.
�7
P hotographic S tudio
The New N ational Bank Building,
on Main S treet, n ext d oor to t he L ibr ary B uilding.
T he s ervices o f
MR. E . S. ni. H AINES . (one ,,f t he best d ry p late operators in t he
S ta te) has been secured, also t he
L ATEST N OVEL TIES O F T HE ART,
w ith t he anticipation i f possibl e, o f p roducing b etter w ork t han e ver.
Call a nd examine o ur w ork.
1olsom's,
D ANBURY , C ONN.
G EORGE R. S TEVENS,·
(Successor t o H. M. ROBINSON,)
1 89 M ain S treet,
O pp. S oldiers ' M onument,
DANBURY.
PICTURES) FRAMES).
Art and Fancy Goods, Artists' Materials, Stationery,
Books, Albums, Pocket-Books, Etc.
lll3.ir W e h a ve t he l argest line o f Bibles in D an bu ry. A sk t o see t he
B agster Reference Bible, also t he T eacher's C ompr ehensive. ( Mention
this b ook\
B AKED O R R OAST P IG.-A p ig fo r roasting o r b aking
s hould b e s mall a nd f at. T ake o ut t he i nwards, a nd c ut off
t he f irst j oint o f t h e f eet, a nd b oil t hem t ill t ender ; t hen c hop
them. P repare a d ressing o f b read soaked soft, t he w ater
s queezed o ut, a nd t he b read m ash ed fin e ; season i t w ith s alt,
p epper a nd s weet h erbs, a dd a l ittle b utter, a nd fill t he p ig
w ith t he d r essing. R ub a l ittl e b utter on t he o utside o f t h e
p ig, t o p revent i ts b listering. B ake o r r oast i t f rom t wo
h ours a nd a h alf t o t hree h ours. T he p an t hat t he p ig Is
b aked i n s hould h a ve a l ittle w ater p ut i n it. W hen c ooked,
t ake o ut a l ittle o f t he d ressing a nd g ravy f rom t he p an, m ix
i t w ith t he c hopped i nwards a nd f eet, p ut in a litt.le b utter,
p epper, a nd s alt, a nd u se t his f or a s auce t o t he p ig ; e xpose
t he p ig t o t he o pen a ir t wo o r t hree m inutes b efore i t is p ut
on t he t able, t o m ake i t c rispy.
M INCE P IE- \VITHOUT MEAT OR A PPLEs.-Three r olled
c rackers, one c upful o f molasses, one c upful o f b oiling w ater,
one-half c upful o f b utter, one-ha lf c upful o f b oiled c ider o r
v inegar, o ne t easpoonful o f allspice, one a nd o ne-half t e aspoonfuls o f c innamon, o ne teaspoonful o f cloves, one n utmeg
g rat ed, one t eacupful o f r aisins, t wo e ggs, one c upful o f
s ugar. F or t hree pies.
O RANGE P UDDING. - One q uart o f m ilk, t wo e ggs, t wo
t ablespoonfuls c orn s tarch, f our t ablespoonfuls o f s ugar; w et
c orn s tarch w ith c old m ilk a nd s tir i nto b oiling m ilk; b eat
e ggs a nd s ugar t ogether; d ip a f ew t easpoonfuls o f m ilk i nto
b eaten e ggs a nd s ugar, t hen a dd s lowly t o b oiling mil_ l et i t
k;
b oil t wo m inutes, t hen p our o ver sliced oranges, s prinkled
w ith s ugar, i n b ottom o f p udding d ish; s et i n p an o f i ce-water
t o c ool; b eat w hites o f t wo e ggs, p our o ver t op, a nd b rown
s lightly i n !)Ven.
N EW E NGLAND J OHNNY C AKE. - Take one q uart
o f b utter -milk, one t eacupful o f flour, t wo-thirds t e ac upful
o f molasses, a l ittle s alt, o ne t easpoonful o f s aleratus, one e gg
{beat, o f c ourse) ; t hen s tir i n I ndian m eal, b ut b e s ure a nd
n ot p ut i n t oo m uch ; l eave i t so t hin t hat i t will a lmost r un.
B ake in t ins i n a q uick o ven.
�T AYLOR
&
C RAWFORD,
House, Sign and Decorative
P AINTERS.
D EALERS I:S
W ALL P APERS,
PAinTs, OIL$, VARDI$5€$,
BR USHES , G L A SS, E TC.,
-Al\D-
Johnson's _ ry -Sized Kalsornine.
D
_
N o. 196
N ~ IN S TReeT ,
T O F RIZZLE B EEF . -Take b eef t hat is f r esh s moked
:and t ender, s h ave i t off t hin, p ut i t i n a ste\1- pan, w ith wa te r
enough t o c over i t- l et i t s tew t en o r f ifteen m inutes . T hre e
·Or f our m inutes b efore i t is t ak en up, m ix a l ittl e flour and
w ater t og e ther, a nd s tir in, t o t hicken t he w ater; a d L a l ittle
l
b utter a nd p epper. T his m akes a g ood d ish f or b reakfast·eggs a re _ n ice a ccompaniment t o i t.
a
L EMON P IE- YERY K ICE.-Thre e c upfuls o f p ulverized
-.sugar, tl;n ee -quart ers c upful o f b u tte r, t en e ggs; b eat t he
w hites s eparately ; f our l arge l emons ; g rate t he o utside o f
-the peel, a dding t he j uic e, b utter a nd s ugar, r ubbed t ogether;
t hen a dd t be y olks; t hen t he w hites o f t he e ggs; t hen t he
l emon j uice ; t hen t he g rated l emon p eel ; t hen b ake w i th a
-.striped c rust.
N UT C AKE. - One c upful o f h ickory n uts, o ne e gg, o ne
- tablespoonful o f flour, one c upful o f s ugar; d rop i n a
·buttered t in, a nd b ake in a. s low oven.
P OOR M AN'S P UDDING.-One c up o f s uet, c hopp ed
-fine, o ne c up o f r aisins, one cup o f m olasses, one c up o f m ilk,
f onr c ups o f flour, o ne t easpoonful o f s alt; a dd a. l ittle c innamon a nd c loves a nd a n e ven t easpoonful o f s oda; b oil t hree
. and o ne-half h ours.
P OTATO P IE. - One -quarter p ound o f m ashed p otatoes,
o ne p int o f m ilk, t hree t ablespoonfuls o f b utter, f our e ggs,
-one w ineglassful o f w ine ; s ugar t o t he t aste .
D UCKS a re g ood s tewed l ike pigeons, o r r oast ed. 'l~wo o r
· -three o nions in t he d ressing o f w ild d ucks t akes o ut t he fishy
"taste t hey a re a pt t o h ave . I f d ucks o r a ny o ther f owls a re
s lightly i njured b y b eing k ept t oo l ong, d ip t hem i n w eak
·saleratus w ater b efore c ooking t hem .
A LMOND C AKE. - Two c upfuls o f s ugar, t wo -thirds
-cupful o f b utter, f our c upfuls o f flour, one c upful o f m ilk, one
t easpoonful o f c ream o f t artar in t he. b utter a nd s ngar. O!le half t easpoonful o f s oda i n t he m ilk, t wo t easpoonfuls e xtract
-of b itter a lmonds, t wo e ggs.
�_,....~
REED & CO.
A RE
O F D ANBURY.
E LASTI C S T UC KI::\' GS m ade o f S ilk, L inen o r T hr e ad, t o OJ d er .
F ull l ine o f T RU SSES k ept i n s tock , a nd f itte:l, i f w i shed, a t n o
extr<L c harge . C rutch es, H ot ' <Vater B ags, R ub ber A ir C ushions,
B e d P an s a nd A ir P illows, k ep t i n s tock.
11
C HICKEX S ALAD.- Boil a c hicken t hat w e ighs n ot m ore
t han a p ound a nd a h alf. \ Yhen v ery t end er, t ake i t u p, c ut
i t i n s mall s trips, a nd m ake t he f ollowing s auce, a nd t urn
o ver i t- boil f our e ggs t hree m inutes - then t ake t hem o ut o f
t he s hells, m ash a nd m ix t hem w ith a c ouple o f t able poon fuls o f o live oil, o r m elted b utter, t wo -thirds o f a t umbler o f
v inegar, a t easpoonful o f m ixed m ustard, a t easpoonful o f
s alt, a l ittle p epper, a nd e ssence o f c elery, i f y ou h ave i t - if
n ot, i t c an b e d ispensed w ith.
O .i\lELET.- Four e ggs; b eat w hites a nd y olks s eparately;
a dd a t ablespoonful o f m ilk t o e ach e gg; a l ittle flour, s alt ;
b utter a p an a nd f ry.
A P LAIN C AKE. - Three -quarters o f a p ound o f flour,
o ne-quarter o f a p ound o f b utter, o ne e gg, t hree-quarters o f
a p ound o f s ugar, t wo t ablespoonfuls o f m ilk.
F RUIT P UDDING. - One c up r aisins, one c up o f c urrants,
o ne c up o f m olasses, one c up o f b read c rumbs, o ne cup o f
m ilk, one c up o f s uet c hopped fine, one t easpoonful o f clov es
a nd o ne o f c innamon.
E SCALOPED O YSTERS. -Put i n a l ayer o f r olled
c rack er i n an o val d ish, t hen a l ayer o f o ysters ; l ay on s mall
p ieces o f b utter; d redge w ith p epper, s alt a nd m oist en well
w ith m ilk o r w ater ; a dd a lternate l ayers u ntil t h e dish is
n earl y full ; t hen c over wi th a t hin l a yer o f c rackers a nd
l ayers o f b utter . I f d ish h olds t wo q uarts, w ili r equire one
h our a nd a h alf t o b ak e.
REED & CO.'S P AHQUIOQUE PHAR tv\ACY,
The Most comple te Fa mil v and Pre on DruQ: Store in Town .
scripti
P ure W ines a nd L iqn o t·s for m edicinal p u r pose:o , w arrante d t o
b e o f t h e v ery f ir;;t q u a lity.
R EED&· C O.,
1 4.3 : :vr a in [:.. .3 K eeler S ts .
I
II
D AKBURY . C O ="="·
M ARBLE C AKE. - Th e white p ortion-Whites o f s even
e ggs, t wo c upfuls o f w hite s ugar, o ne c upful o f b utter, o ne
t easpoonful o f s oda, t hree c upfuls o f flour, one t easpoonful o f
c ream t artar.
.
.
T h e dade p ortion- Yolks o f s even e ggs, o ne c upful o f
m olasses, t wo c upfuls o f b rown s ugar, o ne c upful o f b utter,
o ne c upful o f s our m ilk, five c upfuh o f flour, t wo t ablespoon fuls o f c inn am on, t wo t ablespoonfuls 6 f c loves, t wo t able spoonfuls o f a llspice, o ne n utmeg, o ne t easpoonful o f s oda.
M ake e ach p art s eparately ; t hen p ut in a s poonful o f each.
�M cLEAN BROS.,
U EALEI: S
I~
~ry a~d Janey
D llii!.-\CI~G
®oods,
I X P AR T
SILIZS, SHAVvLS, DRESS GOODS,
L aces, E mbroideries,
HOSIERY) UNDE RCLOTHING J
~
.
AND
N OTIONS.
A:T L 0.W P RI C ES.
{ )pposite Town Clock,
22 I
Main Street,
D ANBURY, C ONN.
-~ONE
P RICE S TORE.<=='--<·
13
S UET P UDDIXG. - One s aucer o f c hopped suet, one p int .
swe et m ilk, f our e ggs, one po und o f c urrants, one-half p ound
o f r aisins, t hr ee t easpo o nfuls b aking p owder, flour e nough t o ·
m ake stiffer t han c ake; spices, i f y ou like, s team t hree h ours ;
e at w ith l iquid s auce.
N EW Y EAR C AKE$. -Three p ound s o f flour, one a nd
o ne-half p ounds o f s ugar, t hree-quarters o f a p ound o f b utter,
one teaspoonful o f s oda i n e nough n ew m ilk t o w et t he f lour;
n utm.E) g a nd l emon ; ro11 o ut, a nd c ut t hem t o b ake.
M USH P IE. - One p ound o f m ush, o ne-quarter p ound o f
b utter, one lemon, one p ound o f s ugar, six eggs.
C USTARD T ART. - Line a d eep p late w ith a c rust ; t ake
s ix o r e ight a pples w ith t he c ores t aken o ut, a nd p ared ; fill.
t he h ole in t he a pples w ith p reserves ; fill t he d ish w ith rich
c ustard, a nd b ake h alf a n h our.
T APIOCA P UDDING. - One q uart o f m ilk, one h alf c up
o f t apioca; s oak t apioca i n w at er o ver n ight; p our off all t he
w ater boil w ith m ilk; b eat t hr ee e ggs a nd s tir i n; a dd o ne
t easpoonful o f b utter a nd ·four t easpoonfuls o f s ugar; t hen
a dd t apioca; l et i t b oil u ntil i t t hickens; t urn o ut a nd f lavor; .
a dd m eringue o f w hites o f e gg b eaten on t op a nd b rown i t
well.
A LMOND C AKE. - Ten e ggs, one p ound o f s ugar, onehalf p ound o f a lmonds, one-half p ound o f flour, n utmeg. I f
b aked i n one l arge c ake, b ake o ne a nd o ne-half h ours i n a .
slo w oven ; i f i n sma11 t ins, a less time.
M RS. R 'S C AKE. - Break t wo e ggs i nto a s mall t ea c up,
a nd fill w ith c r e am : o ne coffeecupful o f flour, on e t eacup ful o f s ugar, o ne t easpoonful o f c ream t artar, o ne-half t easpoonful o f soda.
B AKED F ISH. - For a fish w eighing five p ounds, t ake
t hree o r f our c rackers, t hree -quarters c up o f milk, a s mall
p i ece s alt p ork, c hopped fine, t wo t ablespoonfuls f lour ; roll
c rackers v ery fine ; a dd o ne-half teaspoonful p epper, one-half
t ablespoonful c hopped p arsley ; t his m akes a d ressing ; p u t .
i n fish, b ake one h our, b asting o ften.
�M :ASON &
C O-
DEALERS IJS"
F INE G ROCERIES
-
AXD -
Table D elicacies .
.PrivatePlantation Java and American Mocha Coffee a Specialty.
M ASON & 0 0.,
:286 M ain S treet,
D ANBURY, C ONN.
F RED H A.RTH,
· mt,ze~_l[]IJlmk.m·~ J w ler~
w
®®
-
AND -
OPTICIAN.
A Large Stock o f CLOCKS o f "the Best Makes.
:Spectacles and Eye-Glasses i n Gold, Silver, Steel a nd Celluloid Frames.
SDeciam --- Fine Watch and Clock ReDairin[.
•Opp. Soldiers' M onument.
1 89 M ain S treet .
D ANBURY, C ONN .
15
C HICKEK P IE. - Joint t he c hickens, which should be
y oung a nd t ender- boil t hem i n j ust sufficient w ater t o c onr
t hem. \ Vhen n early t ender, t ake t hem o ut o f t he l iquor,
a nd l ay t hem i n a d eep p udding d ish, l ined w ith p ie crust.
-~:ro e ach l ayer o f c hicken p ut t hree o r f our slices o f p ork - aud
.a l ittle o f t he l iquor i n w hich t hey w ere b oiled, a nd a c ouple
o f o unces o f b utter, c ut i nto s mall pieces- sprinkle a l ittle
flour o ver t he w hole, c over i t w ith n ice pie c rust, a nd o rnament t he t op w ith s ome o f y our p astry. B ake i t in a quick
-oven o ne h our.
M OLASSES P OUND C AKE. - Four c upfuls o f flour, one
-cupful o f s ugar, t wo c upfuls o f molasses,, one c upful o f b utter,
o ne c upful o f l ard, five e ggs, one t easpoonful o f a llspice, one
t easpoonful o f g inger, o ne-half s altspoonful o f s oda ; c ream
t he b utter; s tir i n t he l ard ; a dd t he s ugar a nd e ggs, t hen t he
m olasses, a nd, l ast, t he spices.
C OCOANUT D ROPS. -One p ound o f g rated c ocoanut,
t hree e ggs; t hree - quarters p ound o f s ugar, t wo t ablespoonfuls
o f flour. T o b e b aked a f ew m inutes i n a slow oven. T he
.above q uantity will m ake f ifty.
' B AKED I NDIAN P UDDING. - Put t o b oil one p int o f
·sweet m ilk; w hen boiling, s tir i n slowly a nd t horoughly t wo
h andfuls o f I ndi an m eal; c ook slow fifteen m inutes; a dd s alt a nd
..an even t easpoonful o f c innamon. I n y our p udding d ish,
m ix one c up o f s ugar, o ne-half c up o f molasses, t wo o r t hree
e ggs, l ump o f b utter, size o f w alnut; t hen a dd t he c ooked
meal, m ixing all t horoughly. L ast o f all, fill u p y our p ud -ding d ish w ith c old m ilk; s tir in t he o ven once o r t wice, t hat
t he c ustard m ay b e m ixed t hrough t he p udding; b ake f rom
.an h our t o a n h our a nd a h alf, a ccording t o o ven.
Q UICK C AKE. - Two c upfuls o f s ugar, o ne c upful o f
milk, one c upful o f b utter, f our c upfuls o f flour, f our e ggs,
one t easpoonful o f s oda, t wo t easpoonfuls o f c ream t artar,
·stirred i nto o ne-third o f ·a c upful o f m ilk, a nd p ut in, t he l ast
b efore g oing i nto t he o ven, a ny s pice y ou p lease ; t he e ggs
,ghould n ot b e b eaten, b ut p ut i n one a t a t ime, w ith a l ittle
flour b etween each.
.
�J . H . I VES, P r e,<. and T r eas.
L . L. H UBBELL, Sec' y.
THE J. M. IVE~ ~OMPANY,
H OUSE- FU~ RN I SH I N G GOODS1.
2 57 : NLUN S TREET, .
H ave n ow a nd a lways a f ull l ine a nd a ssortment
or
F·U·R·N .J.T·U·R ·E
O FFICE,
B ED R OOM,
S TORE
P ARLOR,
A ND
D INING R OOM
F ACTORY.
A ND KITCH~N.
Carpets, Oil Cloths, Mats and Mattings,
~c
WALL PAPERS.
S hades, C urtains, P ortieres, F urniture C overings, T able C overs, S ilks, F lushes, E tc., E tc.
C rockery a nd G lass W are,
W ooden a nd W illow W are,
C utlery, P lated W are, L amps, .
A nd a ll t h e l ittle t raps n eeded i n t he w ell -re gulated h ousehold.
STOVES, RANGES, FURNACES,
S team P iping, G as F itting, P lumbing , R oofing , E tc_
257 MAIN STREET, DANBURY, . CONN.
17
T O R ESTORE R USTY I T A LlAN C RAPE. - Heat s kim
m ilk a nd w ater ; d issolve in h alf a p int o f i t a p iece o f g lue
a n i nch· s quare ; t hen t ake i t f rom t he fire. R inse t he c rape
-out i n v inegar t o c lean i t : t h e n,· t o s tiffen i t, p ut i t i n t he
m ixed g lue a nd milk. I V r ing i t o ut, a nd c lap i t t ill d ry; t hen
s mooth i t o ut w ith a h ot i ron; a p aper s hould b e l aid o ver i t
w hen i t is ironed. Gin is an excellent t hing t o r estore r usty
crape ; d ip i t in, a nd l et i t b ecome s aturated w ith i t; t hen
clap i t t ill d ry, a nd s mooth i t o ut w ith a m oderately h ot i ron.
I talian c rape c an b e d yed t o l ook as nice as t hat w hich is new.
P OTATO S ALAD D RESSING. - Half p int o f v inegar,
-good m easure, o ne t ablespoonful o f s ugar, one t easpoonful
:Salt·, a nd p iece o f b utter s ize o f e gg ; s et t hese i ngredients on
' the s tove a nd l et t hem b oil f or t wo o r five m inutes ; w hen
h ot, s tir i n t he f ollowing, m ixed t ogether : o ne e gg, w ell
·beaten, a nd o ne t easpoonful o f flour, one a nd o ne-half t ea ·spoons o f m ustard m ixed i n a c old v inegar, o ne a nd o ne -half
p ints o f p otato, e qual a mount o f c abbage, c hopped q uite fine,
v ery l ittle piece o f o nion ; p ut c old boiled e ggs s liced on
' the t op o f t he s alad w hen i n t he d ish.
S UGAR C AKE. - One- half t eacupful o f b utter, one t able -spoonful o f s our c ream, o ne t eacupful o f s ugar, o ne-half tea-spoonful o f s oda, one egg. Dissolve t he s oda i n t he c ream ;
r oll t hin ; g rate l oaf s ugar o ver t he t op b efore b aking.
C ORN F RITTERS. - One q uart s craped g reen c orn, v ery
y oung, o ne p int o f m ilk, t hree e ggs, o ne t ablespoonful o f s alt,
i lour e nough t o m ake i t t urn a nd f ry e asily; f ry o n t he g riddle
lillowly.
V ARIETY C AKE. - One c up a nd a h alf o f s ugar, t hree
-eggs, h alf a c up o f b utter, g rated r ind a nd j uice o f a l emon,
h alf a t easpoonful o f s oda, one t easpoonful o f c ream o f t ar·tar, one c up c hopped r aisins, a bout t wo c ups o f flour, h alf a
-cup o f m ilk.
P UDDING S AUCE. - One c up s ugar, h alf c up b utter, o ne
e gg; b eat t o a c ream; f lavor w ith v anilla o r lemon. F or
l iquid s auce, a dd o ne c up b oiling w ater.
�I
I
.I
QUINN & SCOTT.
Y ou w ill always find a complete line o f
19
S IL \""ER C AKE . - One c offeeeupful o f s ugar, o ne coffeecupful o f flour, on e-half t eacupful o f b utter, w hites o f f our
e gg !' , o ne t ablesp o onful o f s weet c ream, one t easpoonful o f
c-r eam t artar, o ne-half t easpoonful o f s oda .
S PICE C .AKE. - Two c upfuls o f m olasses, one c upful o f
larrl, s pices t o t he t aste, o ne t ablespoonful o f s oda, one c upful
o f b uttermilk, f lour t o r oll o ut t hin .
S PICE C AKE.-Two a nd on e·h alf c upfuls o f sucrar one
0
'
a nd o ne·half c upfuls o f b utt e?·, o ne-half c upful o f s our m ilk,
f our a nd o ne-half c upfuls o f flour, five e ggs, o ne t easpoonful
o f s oda, one p ound o f r aisins, o ne t ablespoonful o f c loves, one
t ablespoonful o f c innamon, o ne n utmeg .
P RICES R IGHT.
Q UINN ( ;.,
i 6r
S coTT,
D ANBURY, C ONN .
M AIN S TREET,
- BOS TON-
GROCERIES.
~,I',
T WO S TORES U iSDER ONE MANAGEMENT.
W her e c an be found t he 1lest Goods i n t he i llarket a t t he J.ow est L hing P rofits.
Our Tea and Coffee are the Best.
CO::\lE A~D S EE U S A ND B E CO~VI:KCED .
N o . 1:
C or. M ain a nd E lm S ts .
H. S.
N o.2:
C or. M ain a nd W est S ts.
J A CI\::SON,
W " C onfectionery a S pecialty.
P rop .
T APIOCA P UDDING. - Four t ablespoonfyls o f t apioca,
t o b e p ut s oaking e a rly i n t h e m orning ; f our e ggs , one q ua r t
o f s calded m i1k; l et i t cool ; o ne t ablespoonful o f s ugar,
w hites o f t wo e ggs ( to b e r eserved t o t he l ast, t o m ake
f rosti ng) , one t umblerful o f s ugar; g rated l emon f or f lavoring
t he p udding; b ake t he p udding s lowly f or t hree-quarters o f
a n h our; l et i t cool a l ittle ; t hen s pread t he f rosting .
. C LAM F RI'.fTERS. - Strain t he c lams t horoughly f rom
t h e j uic e, c hop t h em fine, season w ith p epper a nd s alt, a dd
a n e gg o r t wo, w ith a l ittle c ream o r m ilk; s if t in flour
e nough t o m ak e t hem s tick t ogether, a nd f ry .
E GG S ALAD . -Twelv e h a rd b oiled e ggs ; c ut t he w hites
i n s mall pieces a nd a rrange t hem o n a d ish w ith t h e y olks i n
t he c entre ; p repare a d ressing o f o ne p int o f m ilk, h alf c up
o f b utter, s mall p inch o f c ayenne p epper, s mall piece o f o nion
c h opped v ery fine, y olk o f o ne b oiled e gg r ubbed s mooth, o ne
t abl espoonfu l o f f lour ; l et i t b oil u ntil i t t hickens, s tirring
e onstantly ; j ust b efore r emoving f rom t he s tove a dd o ne
t ablespoonful o f s abd oil ; p our t his o ver t he e ggs a nd s erve
h o t.
C OTTAGE P UDDING . - One c up m ilk, one c up s ugar,
o ne e gg, t wo c ups flour, t wo t easpoonfuls b utter, o ne-half teaspoon ful o f s oda a nd o ne t easpoonful o f c ream o f t a r ter, one
c up o f c urrants; s erve w ith s auce.
�C ENTRAL M ARKET,
1 879.
E srA:BLISHED
'
Jj
11·
tl
DJ:rlllD W. EHLE,
I
I
::1
~
D L\LER
Fresh and Salt Meats,
"-
:11!
:Y:EGETA:BLES, F RUIT,
.,~,
II
A~V
A ll
I~inds
o f P roduce.
ALL KINDS OF GAME IN THE SEASON.
C ountry P roduce H andled o n C ommission.
C elebrated S aus age M ade F resh E very D ay.
M anufacturer o f K ettle-Rendered L ARD f or · t he
W holesale a nd R etail T rade.
No. 3 \ \ est Street,
FRE~CH R OLLS. - One q uart f lour; s alt t wo m ediumsized I rish p otatoes, m ashed s moothly w ith o ne l arge s poonful
o f l ard a nd b utter m ixed, o ne t ablespoonful o f s ugar a nd a s
m uch y east a s y on g enerally p ut t o o ne q uart o f flour. Boil
one q uart o f milk a nd s tir i nto m ashed p otatoes, t hen s tir in
a l ittle flour, t hen y our y east, t hen k nead w ell t he r est o f
y our f lour; l et i t r ise s even o r e ight h ours, t hen m ake i nto
r olls, h andling a s l ittle a s possible ; l et r ise t he s econd t ime
o ne a nd o ne -h alf h ours . B ake in t olerably q uick o ven.
l~
:.t'
r:
21
DANBURY, CONN .
•
.J OHNNY C AKE. - One p int y ell ow m eal, on e p int o f
m ilk , one p int o f flour, h alf c up o f s ug ar, h alf c up o f b utter,
t wo e ggs, s ix t easpoonfuls o f b aking p owder. B ake in m uffin t ins f or c orn muffins.
C OCOANUT D ROPS . -One p ound o f g rated c ocoanut.,
h alf p ound o f p ulverized s ugar, t hree e ggs, o ne tablespoon~
"ful o f f lour; g rease s ome s heets o f t in a nd d rop m ixture on
i t; d oes n ot r equire a v ery b ot o ven.
B AKED F LOUR P UDDING. - Six t ablespoonfuls o f
f lour; w et a s f or s tarch; o ne q uart o f b oiling m ilk, ::-ix e ggs;
p iece o f b utter t he size o f a n e gg ; b ake h alf a n h our.
H !JCKLEBERHY P UDDING.-Two b owls o f h uckleberrys, o ne b owl o f flour, one a nd a h alf c ups o f m olasses,
l ittle s alt, w ater e nough t o m ix; b oil t wo h ours; t o b e e aten
w ith h ard s auce.
P RESERVATIVES A GAINST T HE R AVAGES O F
M OTHS . -Motbs a re v ery a pt t o e at w oolen a nd f ur g arments
e arly i n t he s ummer. T o k eep t hem f rom t he g arments, t ake
t hem l ate i n t he s pring, w hen n ot w orn, a nd p ut t hem in a
c hest, w ith c onsiderable c amphor g um.
Ced~r c hips, o r
t obacco l eaves, a re a lso g ood f or t his p urpose. W hen m oths
g et i nto g arments, t he b est t hing t o d estroy t hem i s t o b ang
t he g arm ents i n a c loset, a nd m ake a s trong s moke o f t obacco
l eaves u nder t hem. I n o rder t o d o i t, h ave a p an o f l ive
c oals i n t he c loset, a nd s prinkle o n t he t obacco l eaves.
L E MON P IE. - Two l emons, o ne c up s ugar, o ne t ablespoonful o f flour, one c up w ater, a l ittle s alt .
�F OSTER B ROS.,
A RCHITECTS,
B UILDERS,
A~D
~A~UFACTURERS
OF
Doors, Sash, Blinds and Mouldings .
S team S awing a nd P laning, W ood T urning , etc. P laster Ornam~uts
for Cornice a nd Ceiling, P aten t · window Screens, Stairs a nd S tair R ail·
i ngs m ade t o order.
· I nside T rimmings a S pecialty.
2 1 & 2 3 D elay S t .
N ear D. & N . R. R .
D ANBURY , C ONN.
J . L . · D ARSIE,
Succes~or
t o E, S, MORRIS & Co ..
:MANUFACTURERS OF
vVann Air, Hot Water and Steam
H EATERS.
T HE B AXTER F URNACE l lUPROYED, i n twelve sizes.
T HE D ANBURY F URNACE, w ith e ither wrouo-bt i ron o r s teel dome
i n five sizes.
"'
'
. C ombination H ot \ Vater a nd S team H eaters ~fall sizes. P ipe , Reg Isters, F urnace F ixtures, R adiators anrl F ittings o f e ~ ery k ind a nd v ariety used in h eating b uildings, for sale a t
N o. 1 9 D elay S treet,
D ANBURY. C ONN.
E stimates f urni,bed; c orrespondence solicited .
23
T O C LEAN L IGHT K ID G LOVES. - Magnesia, m oist
b read, a nd I ndia r ubb er, a re all o f t hem g ood t o c lean l ight
k id g loves. T hey s hould b e r ubb ed on t he g love t horoughly.
I f so m uch s oiled t hat t hey c annot b e c leaned, sew u p t he t ops
o f t he g loves, a nd r u b t hem o ver w ith a s ponge d ipped i n a
d ecoction o f s affron a nd w ater. T he g loves will b e y ellow
o r b rown, a ccording t o t he s trength o f t he d ecoction.
C ABBAGE S ALAD. - Half c up e ach v inegar, s ugar a nd
s our c ream, o ne e gg, t wo t easpoonsfuls m ustard, s mall p iece
b utter; b eat v inegar, s ugar a nd m ustard; b eat e gg a nd w hip
i t a nd 9 ream t ogether, a nd s tir i nto t he o ther; w hen w arm,
t hen t urn on t he c abbage. T his is e nough f or t wo d ishes.
M OUNTAIN C AKE. - One p ound o f s ugar, o ne-half p ound
o f b utter, o ne p ound o f flour, o ne c up o f m ilk, five e ggs, o ne
t easpoonful o f s oda, t wo t easpoonfuls o f c ream t artar, o ne
p ound o f r aisins, one wine-glass o f w ine, one n utmeg, a l ittle
c innamon, a nd a l ittle m ore flour.
B OSTON G INGER C AKE. - One c up o f b rown s ug ar,
one c up o f molasses, one c up o f b utter, o ne c up o f m ilk, t wo
e ggs, o ne t ablespoonful o f g inger, o ne t ablespoonful o f
c innamon, o ne t ablespoonful o f c loves, one c up o f c hopped.
r aisins.
M OUNTAIN - DEW P UDDING. - One p int o f m ilk, y olks
o f t wo e ggs, t wo t ablespoonfuls o f c ocoanut, a h alf c up r olled
c racker c rumbs, o ne t easpoonful o f l emon; b ake h alf a n h our.
M ake a f rosting o f t he w hites o f t wo e ggs a nd o ne c up o f
s ugar; p ut i n t he o ven t o b rown. B etter m ake t wice t he
r ecip e, a::; _
this is ·rather s mall.
S PONGE G INGERBREAD. - Melt a p iece o f b utter t he
size o f a n e gg, m ix i t w ith a p int o f m olasses, one t ablespoonful o f g inger, a nd a bout a q uart o f f lour; d issolve a h eaping
t easpoonful o f s aleratus i n one-half p int o f m ilk ; m ix w ith
t he r est ; i f n ecessary, a dd m ore flour.
I CE C REAM. - To m ake f our q uarts, t ake t hree q uarts
fluid m ilk, t hree c ans B orden's c ondensed m ilk, t hree e ggs;
f lavor t o t aste. D o n ot boil.
.
�B ODINE,
25
2 81 M ain S t ., D anbury, C onn.,
C arries a full line o f fresh
Druus, MEdicinEs and ToilEt ArticlEs.
. S p ecial_ a ttention p aid t o the c ompoundin g of P!Jysicians' P rescriptiOns. P nces l o,...·e ~ t f or fi rst -class g oods.
B IRCH & lVIcKE .E
'
2 55 M ain S treet, D anbury, C onn.,
D E..I.LERS I:-<
Q Rv J:rNI? F 7tNCY G oons
Hosiery, Gloves, Underwear, &c .
Ladies' Cotton Underwear and Embroideries a Specialty.
A GEXTS F OR
T O R E.l\IOYE P AINT A ND P UTTY F ROM W IN'DOW
G LASS.-Put sufficient pearl-ash i nto h ot w a ter t o m ake i t
v ery s trong ; t h en s aturate t h e p aint w hich is d aub ed on t he
g lass w ith i t. L et i t r emain t ill n early d ry; t hen r ub i t off
h a rd, w ith a wool en cloth. P earl -ash wate r is also g ood t o
r emove p utty b efore i t is d ri ed on t he g lass. I f i t d ri es on,
w hiting i s g ood t o r emove i t.
S TEAMED O R B OILED B READ P U DDI:KG. - One
q uart b read c rumbs, s oa ked i n w at er or m ilk; a dd o ne c up
o f m olasses, one t abl es poonful m elted b utter, on e c up o f
r aisins o r E nglish c urr a nts; s pice t o t ast e; o ne teaspoonful
s oda; a bout one c up o f flom·; s team o ne o r t wo h ours; s erve
w ith o r w ithout s auc e.
S PONGE C AKE.-One -half p int o f flour, t hr ee-quarters
p ound o f s ugar, s even e ggs ( reserve t wo o f t he w hites forfrosting), o ne gill o f w ater; p ut t he w ater on t he s ugar, a nd
w hen i t b oils t urn i t on t he e ggs; b eat i t s teadily f or h alf a n
h our ; s ift i n t he f lour c arefully a nd s tir l ightly w ith a s poon,
b ut d o n ot b eat i t.
F lavor w ith l emon o r v anilla; b ak e
a bout t hree -quarters o f a n hour.
L EMON S PONGE C AKE. - Ten o unces o f s ugar, o nehalf p ound o f flour, e ight e ggs, o ne lemon. B eat y olks a nd
s ugar tl>gether, t hen a dd o ne-half t he w hites w ell bea ten w ith
one-half t he flour, a nd b eat t horoughly; t hen a dd t he r est o f
t he w hites a nd flour, a nd b eat v ery l ittle .
M UFFINS. - One p int o f flour, b utter t he size o f a n e gg;.
r ub i n t he flour one t ablespoonful o f s ugar, one c up o f m ilk,
t wo e ggs, a l it tle s alt, t hree t easpoonfuls baki~g p owder.
C ORN 1 \IUFFINS. - One p int c orn m eal, one p int flour,
one p int m ilk, one t ablespoonful o f s ugar, o ne t ablespoonful
o f b utter, o ne t easpoonful s alt t hree t easpoonfuls c ream
y east, t wo e ggs .
B OSTON G INGERBREAD .:.._Three p ounds o f flour, o ne
p int o f m olasses, t hree t easpoonfuls o f s oda, one p ound o f
b utter, one p int o f s our c ream, spices t o t he t aste, one p ound
o f s ug ar, seven eggs.
�- ----------------------------------------------------
SMITH B EERS,
27
B LACK C AKE. - Tbree c upfuls o f s ugar, t wo c upfuls
t wo c upfuls o f b utter, f our c upfuls o f flour, one c up ful o f s our c ream, one t easpoonful o f s oda, t ht·ee p ounds o f
r aisins, e ight e ggs, one p ound o f c urrants, f our t ablespoonfuls
- wine.
of
~olasses,
- ~_I_C__ _ ~ -E
Middle River,
Umpa·waug,
W HOLESALE A ND R ETAIL.
: Particular A ttention g iYen t o F amilies a nd M arkets.
O ffice 2 84 . M ain S treet,
(
D ANBURY, CONN.
S TURDEVANT & L ATTIN,
C ARMEN.
.Trucking o f A ll K inds.
FURNI TUR E AND PIANOS REMOVED WI TH CAR E.
\ Ve h ave S pecial T ools f or p assing P ianos t hrough
s econd-story w indows .
O FFICE:
I
With D. BEERS . I
Cor. Main and Elm Sts.
W EDDING B LACK C AKE. - Two p ounds o f b utter, t wo
p ounds o f s ugar, t wo p ounds o f flour, t wenty e ggs, w hites
.and yolks b eaten s eparately, e ight p ounds o f c itron, s even
p ounds o f c urrants, n ine p ounds o f r aisins, t en n utmegs, t wo
t easpoonfuls o f c loves, t wo t easpoonfuls o f c innamon, one-half
p int o f b randy, one-half p int o f wine, f our t ablespoonfuls o f
molasses. B ake t hree h ours ; i f n ot d one, longer.
R OAST B EEF. - The t enderloin a nd f irst a nd s econd cut;;
-off t he r ack a re t he b est r oasting p ieces- the t hird a nd f ourth
a re g ood. W hen t he m eat is p ut t o t he fire, a li ttle s alt
s hould b e s prinkled o n i t, a nd t he b ony s ide t urned t owards
-the fire first. W hen t he b ones g et w ell h eated t hrough, t urn
t he m eat, a nd k eep a b risk fire- baste i t f requently w hile
r oasting . T here s hould b e . a l ittle w ater p ut i nto t he d rip ping p an wLen t he m eat i s p ut d own t o r oast. I f i t i s a t h ick
J>iece, a llow fifteen m inutes t o e ach p ound t o r oast i t i n- if
t hin, l ess t ime will b e r equi red :
· P OP- OVERS. - One c up o f s weet m ilk, one cup o f flour,
-one e gg, o ne t ablespoonful o f m elted b utter, b eat l ight.
B ake a bout t wenty m inut es .
E NGLISH P LUM P UDDING. - Two p ounds s eeded rais·ins, t wo p ounds c urrants, t wo p ounds Sultanl1- raisins, one
p ound c itron a nd l emon peel, t wo p ounds b eef s uet c hopped
fine, one p ound a lmonds s calded, t wo p ounds flour, one p int
m ilk, one dozen e ggs, c innamon, n utmegs, cloves, allspice ;
s weeten; b oil six hours.
F RUIT C AKE. - Two a nd o ne-half c upfuls o f s ugar, o ne
-cupful o f b utter, o ne c upful o f m ilk, t hree e ggs, one t easpoon ful o f s aieratus , one c upful o f s eeded r~isin s, one-half c upful
o f c itron, one-half c upful o f Z ante c urrants, n utmeg a nd
_ground c loves.
�2 fl
D-"-~ V ID B.E~ERS
B EEF oR B LACK S OUP. - The s hank o f b eef is t he b est
p art f or s oup- cold r oast b eef b ones, a nd b eef s teak, m ake a
v ery g ood soup. Boil t he s hank f our o r five h ours i n w ater,
e nough t o c over i t . H alf a n h our b efo re t he s oup is p ut on
t he t able, t ake u p t he m eat, t hicken t he s oup w ith sco.r ched
fl onr, m ixed wi th c old w ater; s eason i t w ith s alt, p epper,
cloves, mace ; a l ittle w alnut, o r t omato c atsup, i mproves i t;
p ut i n S\veet h erbs o r h e rb s pirit i f y ou l ike. S ome c ooks
boil onions i n t he s oup, b ut as t hey a re d isagreeable t o m any
p ersons, i t is b etter t o b oil and s erve t hem up in a d ish b y
t hemselves . M ake f orce m eat b alls o f p art o f t he b e ef a nd
p ork, se.a son t hem w ith m ace, cloves, p epper a nd s alt, a nd
h oil t hem i n t he s oup fifteen m inutes .
S ELLS
A S L OW A S T HE T I:MES W ILL A D:MIT .
A LSO,
P HOSPHATE
O F V A RIO"CS
KI~DS , A~D
T he B est C OAL i n T ovvn
O ffi ce c or· . M ain a nd E lm S ts.,
r
{
D ANBURY, C T .
vV. A . B R.1i_ U N,
A t M oderate P ric es.
2 2 1 M ain S t.
~
D A N BUR Y, C T ..
O ver ).! cLean B ros.' D ry G oods S tore .
L EMON P IE W ITH U PPER C RUST. - Boil one lem on;
w hen s oft, r emove s eeds; p ress t he j uice i n a d ish, chop t he
r emainder q uite fine, a dd t wo c ups s ugar, h alf c up flour, b ut ter, size o f a n e gg ; s tir a ll t ogether, t hen a dd t wo t eacups
b o ili ng w ater, o ne e gg. T h is i s fo r t wo pies.
G RAHA 'H P UDDING. -Two c ups g raham flour, one e gg,
h alf c up b utter, o ne c up molasses, one c up s our m ilk, one c up
r aisins, one t easpoonful e ach cinnamon, cloves, allspice, s oda.
T o e at w ith l iquid sauce. SauCE.- One c up s ugar, h alf c up
b utter, c reamed; o ne e gg, o ne c up · w ater, o ne t easpoonful
c orn s tarch; s cald; flavo r w ith l emon.
M USTARD D RESSING- For C abbage , Salads, e tc .- One
p int v i negar, t h ree e ggs, t hree t ablespoonfuls m ustard; w et
m ustard w ith p art o f t he v inegar ; a dd t he e ggs w ell b eaten
a nd t he r est o f t he v inegar ; s tir u ntil i t c omes t o a b oil ; a dd
a g ood -sized piece o f b utter, one t easpoonful of salt, t wo t ea poonful(of s ugar, p epper, a nd a h alf c up o f c ream.
l \IAYONNAISE D RESSING. - Yolks o f t wo h ard -boiled
e ggs c rumbled fine, y olk o f r aw e gg a dded, a nd m ix s lightly;
t hen a dd a l ittle c ayenne p epper a nd h alf t easpoonful m us tard ; m ix well, t hen a dd a l ittle s alad oil a t a t ime, m ixing
t horoughly b efore a dding m ore u nt il y ou haYe used six t able·
s poonfuls o r m ore ; t hen l astly w ith v i.negar t o t aste.
�~-1ERCHANT "l'AILOl.:XI~G.
P LUM P UDDING.-One c upful o f m ilk, one c upful o r
s uet, o n e c upful o f m olasses, o ne c upful o f r :1. isins, f our c upfuls o f flour, one t easpoonful o f s oda; boil t hree h ours .
S. A . S TERNBERG·
'
A nnounces t hat he is n ow ready with his F all a nd W inter s tock for inspection. H e has a full and c omplete line o f
FOREIGN AND DOMESTIC 'v\ OOLENS,
c onsisting o f Chinchilla~ . B eaver, F ren ch a nd E nglish K erseys, S cotch
C heviots a nd fine Dress Worsteds. Also F ancy V estings a specialty. A
p erfect fit a nd b est w orkmanship g uarante ed a t r easonable prices.
Mr. S ternberg h as removfid h is T ailoring E stablishment t o m ore·
c ommodious room s, w here h e will be pleased t o see l.Jis f ormer p atrons
a nd t he public in genera l.
P lease call a nd . inspect b efore p urchasing
elsewhere. H is p resent q uarters a re a t
2 09 M ain S t., o pposite D anbury SaYings B ank.
(
The Very Best o f B akery Goods.
T h e largest a nd finest assortment o f
t o be f ound in town, is a t t he
NEW ENgLAND BAKERY
Confectionery and Ice Cream Parlors,
D anbury, Conn.
2 66 :Jiain S treet,
E UGENE W ESSELS ,
Will m anu facture C andy a t t h e Fair.
P ROPR I ET OR-
C ORN S TARCH B LANC : MANGE.- Mak e a c orn s tarch
b lanc m an ge, b y t aking o ne q uart o f m ilk, f ou r t able spoo nfuls o f c orn -starch, a p inch o f s alt, a nd y olks o f t wo e ggs
"\Vhen cool, b eat u p .the w hites w ith p owdered s ugar, a nd
s pread on t he t op ; e at w ith c ream .
S ALAD D RESSING.-One e gg, o ne t easpoonful m ustard,
o ne t easpoonful s alt, one t easpo o nful s ugar, o ne-half c up v inegar, o ne-half c up m ilk.
C INNAl\ION W A FERS .-On e p ound o f flour, one q uarter
p ound o f b utter, t~re e e ggs, o ne-half t easpoonful o f sale ratns
d issolved in a l ittle m ilk, t h ree t ablespoonfuls o f c innamon,.
flour e nough t o s tiffen. R o ll t hin, a nd b ake i n a b ot o ven t en
m inutes.
S TUFFED A ND B AKED F ISH. - Soak b read i n c old
w ater t ill s oft- drain o ff t h e w ater, m ash t he b read fine, m ix
i t w ith a t ablespoonful o f m elted b utter, a l ittle p epper a nd
s alt-a c ouple o f r aw e ggs m akes t he d ressing c ut s mootheradd spicf>S i f y ou l ike. F ill t he fish w ith t he d ressing, s ew i t
u p, p ut a t eacup o f w ater i n y our b ake-pan, a nd a s mall p iece
o f b utte r- lay i n t he fish, b ake i t f rom f orty t o f ifty m inutes.
F resh c od, b ass a nd s had a re s uitable fish f or b aking.
F LOATING I SLAND. -Make a c ustard o f t he y olks o f
six e ggs, o ne q uart o f m ilk, a s mall p inch o f s alt, s ugar t o
t aste; b eat a nd s train y olks b efore a dding t o t he m ilk; p lace
c ustard i n a l arge t in p an, a nd s et i n t he s tove, .s tirring constantly u ntil i t b oils, t hen r emove; f lavor w ith l emon o r r ose,
arid p our i nto a d ish; s pread s moothly ·over t he b oiling b ot
c ustard t he w ell-beaten w hite, g rating s ome l oaf s ugar; a dd
s ome g rated c ocoanut on t he t op; · s et t he p an i n a dish o f i cewater, a nd s erve cold. S ome p repare t he w hites b y p lacing
a t ablespoonful a t a t ime o n b oilin.g w ater, l ifting t hem o ut
c arefnlly w ith a s kimmer w hen c ooked, a nd l aying t h e m.
g ently o n t he float.
�P LANT'S
""IS T HE O XLY P LACE I X T HE C ITY W HERE Y OlJ C AK F I);" D
C O:llPLETE A"SSORT~IE);"T S O F
·_MILLINERY
G oons,
FANCY GOODS,
:Ladies ' a nd
C~ildren ' s M uslin a nd M erino U nderwear,\
C alico W rappers, J erseys,
C hildren 's C loaks a nd D resses,
C ORSETS,
H os i ery a nd G loves,
W orsted G oods,
T rimmings, V elvets, S ilks, L aces, R ibbons,
C olumbia G ermantown Y arns ,
W orsteds .
I n s hort, y ou w ill f ind e verything u suall y t o b e f ound i n a
f irst - class ) Iillinery a nd F ancy D ry G oods S tore, a t
.J .D. P LANT & BRO.'S,
1 97 M AIN S TREET,
D ANBURY,
C ONN.
33
S COLLOPS a re n ice boiled, a nd t hen f ried, o r b oiled a nd
p ickled, i n t he s ame m anner as o yste rs. T ake t hem o ut o f
t he shells- when b oiled, p ick o ut t he h earts, a nd t hrow t he
r est a way, as t he h eart is t he o nly p art t hat is h ealthy t o e at.
D ip t he h earts i n flour, a nd f ry t hem in l ard t ill b rown . T he
h earts a re g ood s tewed, w ith a l ittle w ater, b utter, s alt a nd
p epper.
E ELS.-Eels, i f v ery l arge, a re b est s plit o pen, c ut i nto s hort
p ieces, a nd s.easoned w ith s alt a nd p epper, a nd b roiled s everal
h ours a fter t hey h ave b een s alted. T hey a re g ood c ut i nto
s mall s trips, anrl l aid i n a d eep d ish, w ith b its o f s alt p ork,
s easoned w ith s alt a nd p epper, a nd c overed w ith p ounded
r usked b read ; t hen b ake h alf a n hour. S mall eels a re b est
f ried .
C RULLERS. - Into o ne q uart o f s ifted flour, s ift t hree
t easpoonfuls o f b aking p owder a nd o ne-half t easpoonful o f
s alt; b eat t ogether t hree e ggs, t wo c ups o f s ugar, w ith t he
flonr, one-half c up o f b utter n ot p acked; t hen a dd t he e ggs,
s ugar, h alf c up o f m ilk, a nd a l ittle n utmeg; f ry a nd r oll i n
p owdered s ugar.
M OCK M INCE P IE. - Three l arge c rackers r olled, t hree
e ggs b eaten w ith c rackers, o ne c up b oiling w ater, one c up
molasses, o ne c up s ugar, o ne c up r aisins, one-half c up v inegar, o ne-half c up b utter; o ne t easpoonful c loves, cinnamon,
a nd n utmeg; a l ittle p epper . T his recii>e m akes t hree p ies.
P OOR M AN'S P UDDING. - One-half t eacupful o f rice,
t wo q uarts o f m ilk, one t ablespoonful o f b utter, a s mall p inch
o f s alt ; f lavor a nd s weeten t o y our t aste. B ake s lowly, a nd
s tir o nce o r t wice w hile b aking i t . I s t o b e m ilky w hen
d one .
T ROUT. - Trout a re g ood b oiled, b roiled o r f ried - they
a re also g ood s tewed a f ew m inutes, w ith b its o f s alt p ork,
b utter, a nd a l ittle w ater. T rout, as w ell a s all o ther k inds o f
f resh w ater fish, a re a pt t o h ave a n e arthy t aste - to r emove
i t, s oak t hem i n s alt a nd w ater a f ew m inutes, a fter t hey a re
c leaned.
�HORllCE PURDY & SON,
The Equitab/e L1je Assurance Society
O F T HE U NITED S TATES .
M ost L iberal.
T he S trongest.
$ 138,000, 000 N ew I nsurance W ritten i n 1 887.
$ 18,000,000 S urplus.
~
The Agricultural Insurance Co'y.
INSURES · ONLY ON THE HOMES OF THE PEOPLE.
I s n ot e ndangered b y b usiness c on flagrations .
T he I nsura nce o f
y our H ome i s s afe i n t his C ompany.
S uN F IRE O FFICE,
T HE O LDEST C OMPANY IN T HE W ORLD.
E stablished i n 1 710.
O THER R ELIABLE C OMPANIES REPRESENTED.
H ORACE P URDY.
C OTTAGE C AKE. - One t eacupful o f s ugar, o ne t eacup ful o f m ilk, t wo t eacupfuls o f flour, t wo a nd o ne-half t ea ·cupfuls _of m elted b utter, one e gg, one t easpoonful o f c ream
t artar, one-half t easpoonful o f s oda; b eat e ggs, s ugar a nd
b utter f irst; t hen a dd w hole a nd b ake. F lavor w ith l emon
-or n utmeg.
P olicies ! ?contestable.
H as t he l argest a mount o f I nsuran ce o n i ts b ooks, a n d d oes t he
l argest b usiness a nnually, a nd h as t he l arg e st S urplus
o f a ny c ompany i n t he W or l d.
T HE
G EMS F OR B REAKF A ST .-T wo c ups I ndian meal, t wo
-cups g raham flour, on e c up molasses, one c up w ater, one t ea spoonful s oda, b utter t he size o f a n e gg; d rop i nto y our
p ans.
B REAKFAST R OLL. - One c up o f s weet milk, one egg,
-one c up o f y east; k nead i n flour t o m ake a d ough; l et r ise
u ntil l ight, t hen c ut i n s mall pieces, roll o ut a nd s pread w ith
b utter ; r oll o r f old o nce over, l et r ise on tins ; a nd b ake in
~good o ven.
Office, 18 W illiam St., Danbury, Conn.
T he M ost P rogressive.
35
G EORGE L . P URD Y.
C REAM C OOKIES. - One c upful o f b utter, t hree c upfuls
-of s ugar, t hree e~gs, five c upfuls o f flour, one c upful o f m ilk,
.and one t easpoonful o f soda.
G REEN C ORN P UDDING. - Grate t hree e ars o f g reen
-corn, m ix a s mall piece o f m elted b utter w ith i t, a dd o ne-half
·teaspoonful o f s alt; t ake o ne q uart o f m ilk, t hree e ggs, five
- tablespoonfuls o f s ugar ; m ix t he c ustard first, t hen a dd t he
: rest ; b ake o ne hour.
Q UEEN'S P UDDING. - One p int o f b read c rumbs, o ne
- quart o f m ilk, one c upful o f s ugar, y olks o f f our e ggs ; f lavor
w ith l emon ; piece o f b utter t he size o f a n e gg; w hip t he
w hites o f f our eo-o-s t o a f roth, w ith f our t ablespoonfuls o f
•
b '=>
·sugar ; a l emon ; s pread j elly o r f ruit o n t he p udding ; t hen
_ o n t he w hites o f t he e ggs, a nd p lace i n t he o ven t o b rown.
put
A UNT O CKIE'S P OUND C AKE. - One p ound o f s ugar,
t hree-quarters o f a p ound o f b utter, e ight e ggs, y olks b eaten
w ell; h alf p ound o f flour, e ight e ggs, w hites b eaten w ell; h alf
-pound o f f lour; a v ery l ittle s oda d issolved i n w ater, a l ittle
-cream o f t artar s ifted i n l ast h alf p ound o f f lour; pinch o f
,salt; f lavor t o t aste w ith l emon juice, o r g rated r ind.
�THE
~lOST
RELIABLE DRUGGISTS IN DANBURY ARE
H. R.· STRATTON & GO"
S C CCESSORS T O
" THE I -IA v VLEY P HARl\-IACY ."
L ARG E ST S TOCK,
C omplete i n e very d epartment .
" E xcellence i n q uality o ur f irst c onsiderat ion .''
Phy sician s' Prescription s a Specialty~
And Compounded b y R EGISTEREIJ CLERKS o nly.
WALLACE & CO .'S FINE CONFECTION S.
Ci[ars from Acker: Merrall &Condit and Park &Tilford.
T he F in e st W ine s a n d L iqu ors f or F amil y a nd M e d icin al U s e.
O ur o wn p rep arations o f B EEP , W I N E A ND I RO N a n d E MUL SI ON O F N OR W EG IAN C O D L IVER O I L a re u nexc e ll e d in q uality a nd m anufacture .
N ONE B UT T HE B EST,
AND AT PRICES F AR BELOW REASONABL E.
Y ou c an save 2-5% to 50% b y deali ng with us .
173 M ain S treet, o pp. City H alL
~NIGHT
C LERK I N A TTENDANCE .
37
C AKE W ITHOUT E GGS . -One c upful o f b utter, t hree
-cupfuls o f s ugar, o ne p int o f s our m ilk o r c ream , one a nd one _
h alf p ints o f flour, one p ound o f r aisins, one t easpoonful o f
s aleratu s ; spice t o y our t aste . B ake o ne h our.
C LOYE C AKE.-One p ound o f flour, one p ound o f s ugar,
-one -half p ound o f b utter, o ne p ound o f r aisins, one g lass o f
b randy, o ne t abl espoonful o f c innamon, o ne t ablespoonful o f
n utmeg, o ne t ablespoonful o f c loves, f our e ggs, one teaspoon ful o f s aleratus d issolved in m ilk; c hopped r aisins.
C OJ-lPOSITIOX C AKE. - One po~md o f s ugar, one p ound
·of flour, six eggs, one-half p ound o f b utter, o ne t eacupful o f
m ilk, one-half t easpoonful o f s aleratus.
C OFFEE C AKE. - One a nd o ne-half c upfuls o f s ugar, o ne
-cupful o f b utter, o ne a nd o ne-half c upfuls o f molasses, one teaspoonful o f c ream t artar, o ne t easpoonful o f c loves, t hree -quarters t easpoonful o f s oda, one c upful o f s trong coffee, one
n utm eg, one e gg, f our c ups o f flour, one p ound o f f ruit .
.C ORN B READ . -One c up c orn m eal, one c up w heat flour,
on e c up milk, h alf c up s uga r, t wo e ggs, b utter, t he size o f a n
-egg, t 'vo t easpoonfuls b aking p owder, o ne t easpoonful s alt .
G RAHAM M UFFINS. - One c up o f m ilk, one e gg, t wo
t ablespoonfuls s ugar, h alf c up g raham flour, one and a h alf
t easpoonfuls b aking p owder, f lour e nough a dded t o m ake a s
t hick as p ound c ake . B ake i n s mall tins.
S P A NlSH C REA:M. - One p int m ilk, q uarter b ox g ela tin e ; l et i t s tand a nd d issolve a f ew m oments; t hen p ut i n
-double b oiler; l et i t b oil fifteen m inutes; s tir i t w ell; t wo
eggs; s eparate t he w hites f rom t he y olks; b eat t he y olks t o a
f roth a nd t urn t he m ilk o ver i t; s tir, s et b ack i n k ettle a nd
.l et i t b oil f our m inutes; a dd o ne-half c up s ugar, o ne-balf cuiJ
w ine; h ave t he w hites b eaten a nd s tir i n t he l ast t hing; p ut
i n m ould t o cool.
S OFT C USTARD . - One p int m ilk, p ut i n d ouble b oiler,
f our e ggs, o ne c up s ugar; w hen m ilk is s calding b ot, a dd
-eggs a nd s ug ar.
�-J. V V. N ORTHROP
'
Nowsdoalor and Pnrchasin~ A~ont,
S TATIONERY A "'D C IGAH.S.
P LAIN S PONGE C AKE. - One c upful o f s ugar, o ne c up·
f ul o f flour, f our e ggs, one-half t easpoonful o f s oda, one t ea sp oonful o f c ream t artar.
BOOK -BINDil\"G A SPECIALTY.
S ubscription agency f or all P a pers and Periodicals.
R u bber S tamps o f all kinds.
2 5 1 M ain S t.
Orders t aken f or
D ANBURY, C ONN _
MISSES SANFORD & COMSTOCK
'
M ILLINERS
2 4 1 M ain S tre e t
'
'
D ANBURY, C ONN.
...
N. P.
GILLE'l'T~
...
tt
:{tttnfom ~Ioalt J\~tltingt
•
2 05 M AIN S TREET.
A GEXT F OH
Old Staten Island Dyein[ Establishment.
FRUIT C AKE. - Five p ounds o f flour, five p ounds o f
b utter, five p ounds o f r aisins, five p ounds o f c inrants, five
p ounds o f s ugar, t hree p ounds o f a lmonds, t wo p ounds o f
c itr on, t hree d ozen e ggs, f our o unces o f lem on, one ounce o f
cloves, five gills o f b randy, o ne-half o unce o f m ace, t wo a nd
o ne-half o unces o f n utmegs, one t ablespoonful o f soda.
B AVARIAN C REAl\I. - One q uart o f c re am, one c up o f
.s ugar, f our e ggs, yolks, h alf o unce o f g ela tine o r i singlass,
t wo t easp oonf uls o f f lavoring; soak g elatine in w ater t o cover one h our, s train a nd s tir i nto a p int o f c ream m ade b oiling
h ot; b eat t he e ggs s mooth w ith t he s ugar, a dding b oiling m ix ture, b eating i n a l ittle a t a t ime; h eat u ntil i t t hickens, n ot
b oil; t ake f rom t he fire, flavor, a nd, w hile b ot, s tir i n r emain ing p int o f c ream w hipped t o f roth; w et m ould w ith cold
w ater, t hen p our i n m ixture; s et i n a cool place.
C HOCOLATE C REAJ.I. - One q uart o f m ilk, h a lf b ox
g elatine, t wo o unces s weet c hocolate, f our o unces o f s ugar;
d issolve t he g elatine i n t he m ilk, p ut i n t he c hocolate a nd
s ugar a nd l et i t b oil; t hen p our i nto a m ould a nd e at c old.
D UCHESS P OTATOES. - Grate five cold b oiled p otatoes
a nd m ix w ith f our t ablespoonfuls o f :flour, i n w hich b as b een
m ixed a q ua rt er o f a t easpoonful o f b aking p owder; a dd t wo
>veil-beaten e ggs, h alf a c up o f m ilk, a nd a t easpoonful o f
s alt ; d rop i n h ot l ard o r f at .
C ORN F RITTERS. - One t eacupful o f m ilk, t hree e ggs,
o ne p int s weet c orn g rated ( beat t he e ggs, w hites ;.m d y olks
s eparately); t o t he y olks a dd c orn, m ilk a nd f lour e nough t o
m ake a t hick b atter, t hen s tir i n t he w hites .
A PPLE P UDDING. - Eight s poonfuls o f w ine, t welve
s poonfuls o f s tewed a pple, t welve s poonfuls o f m elted b utter,
e ig ht e ggs, t h e j uice o f o ne l emon, t he p eel o f t wo l emons,
g rated ; s ugar t o y our t aste.
�F. L. W ILSON
26r
Main Street_panbury, Conn.
Diamon-ds
'
Watches,
Jewelf)r,
SILVERWARE.
Optical goods 21nd Wedding Presents a ~pecialty.
B RASS G OODS.
A RT P ORCELAIN.
P ICTURES A ND F RAMES.
~Special a ttention g iven t o F ine Repairin~· o f
C hl"onometers, W atches a nd J ewelry.
41
'
P ICKLED C AFLIFLO\VER. - Takc s1x h eads o f c auliflower, one gallon o f v inegar, o ne p ound o f m ustard, o ne c up
o f s ugar, one c up o f flour, one t ablespoonful o f g round
m ixed s pices, t hree r ed p eppers c hopped fine; b ring a ll t o
a s cald, a nd t urn o ver t he c auliflower (first b reaking u p t he
c auliflower in c onvenient pieces f or b ottling, a nd p lacing in
s alt a nd w ater o ver n ight) i n t he m orning d rain t horoughly,
a nd c ook p artly d one in milk a nd w ater, w hen i t is r eady f or
t he a bove d ressing.
C ORN P A TTIES. - Eighteen e ars o f c orn g rated o r c ut
v ery fine, a dd t hree e ggs well b eaten, f our tablespoonful~ o f
f lour; cook in p ari b utter a nd p art l ard ( only l ard e nough t o
k eep t he b utter f rom b urning) . A dd l ittle s alt. C ook on
g riddle .
S ODA P OUND C AKE. - One-quarter p ound o f b utter,
-one p ound o f s ugar, o ne p ound o f flour, one-half p int o f m ilk,
f our e ggs b eaten s eparately, t wo t easpoonfuls o f c ream t artar,
-<>ne te~spoonful o f s oda, n utmeg.
P OUND C AKE. - One p ound o f b utter, t en e ggs, n utmeg
. and lemon, one-half glass o f b randy, o ne p ound o f s ugar, o ne
p ound o f flour. B ake o ne h our.
C URRANT A ND G OOSEBERRY P IE. - Currants a nd
_ osd)erries a re t he b est f or p ies w hen o f a f ull g rowth, j ust
go
b efore t hey b egin t o t urn r ed- they a re t olerably g ood w hen
·ripe. C urrants m ixed w ith r ipe r aspberries o r m ulberries
m ake v ery nice pies. G reen c urrants a nd g ooseberries f or
p ies a re n ot a pt t o b e s weet e nough ' without t he s ugar i s
s calded i n b efore t hey a re b aked, as t he j uice o f t he c urrants
i s a pt t o r un o ut w hile t hey a re b aking, a nd l eave t he f ruit
-dry. S tew t hem on a m oderate fire, w ith a t eacupful o f
w ater t o a c ouple o f q uarts o f c urrants; as soon as t hey
b egin t o b reak, a dd t he s ugar, a nd l et i t s cald i n a f ew
m inutes. vVhen b aked w ithout s tewing, p ut t o e ach l ayer o f
f ruit a t hick l ayer o f s ugar. T here s hould b e as m uch as a
- quarter o f a p ound o f s ugar t o a p int o f c urrants, t o m ake t hem
s ufficiently sweet. G reen c urrant p ies a re g ood s weet ened
w ith m olasses and s ugar m ixed.
�N OTICE.
43
'*
A PPLE C' AKE. - 1en o r t welve alJples s weetened, o ne
l emon, t hree e ggs, one- quarte r p int o f c ream o r m ilk, onequarter p ound o f b utter, t hree o unces o f s weet a lmonds, t hree quarters p ound o f s hort c rust. L ine t he p late w ith i t ; s lice
t he a pples; l ay t hem t hickly i rtthe m iddle; l ay t he a lmonds
o ver t he t op o f t he a pples ; b ake f rom one-half t o t hree quarters o f a n h our. S ift s ugar o ver t he t op .
..::
...
Lannefl GooJs anJ ~ea FooG of Al/.Kinlls,
Can be found a t r ock bottom prices.
Call and be convinced.
0 . F . C OGSvVELL c~ CO.,
3 3 E lm S t.
D ANBURY, C ONN ..
v VHEELER & W ILSON
Manufacturing Company's
UNRIVALED
SEWING MACHINEs·
T he N ew N o. 9 .
O FFICE A XD SALESROO~I:
4 5 L iberty S treet, D anbury, C o nn.
P . F . H ENEBRY ,
M anager_
C AKE F OR L ITTLE P ANS . -One c upful o f b utter, t wo ·
c upfuls o f s ugar, t hree a nd o ne-half c upfuls o f flour, f our
e ggs, one coffee c upful o f milk, one a nd o ne-half t easpoonfuls
o f c ream t artar, one-quarter t easpoonful o f s oda .
C HEAP C AKE. - One-half c upful o f b utter, o ne c upful o f
s ug ar, t wo -thirds c upful o f milk, one p int o f flour, o ne e gg,
o ne t easpoonful o f c ream t artar, o ne-half t easpoonful o f s oda ..
C HO\V- CHO\V.-T wo l arge c auliflowers, t wo q uarts.
g reen t omatoes, o ne q uart s mall onions, t wenty-four m ediumsized c ucumbers, t hree g reen a nd t hree r ed p eppers; b reak
t he c auliflower i n s mall pieces a nd c ook a f ew m inutes; c hop
the· t omatoes, p eppers, c ucumbers a nd o nions t o a s uitable
s ize; a dd t he c auliflower a nd s oak o ver n ight i n a w eak b rine;
t he n ext d ay s cald a ll t ogeth er a nd d rain i n c olander.
D R ESSING. -Stir one-half p ound m ustard, f our tea~poonft{ls
c elery seed, f our t eacupfuls s ug ar, one f ull c up o f flour, onehalf o unce t umeric p owder t o a s mooth p aste. T ake t hree
. q uarts v inegar a nd h eat i t; a dd t he a bove m ixture a nd l et a ll
come t o a b oil; p our o ver t he p ickle, c an o r b ottle, a nd i t w ill
k ee p one y ear.
C HILI S AUC E.-Chop e ighteen r ipe t omatoes, o ne onion,.
t hree p eppers; a dd one c up o f s ugar, t wo a nd a h alf c ups o f
v inegar, o ne t easpoonful o f s alt, one t easpoonful o f e ach k ind
o f spice.
L E MON S AUCE. - One t ablespoonful c orn s tarch, o ne·
t ablespoonful b utter, t wo e ggs, t wo c ups s ugar, t he j ui ce a nd
g rat ed r ind o f t wo l emons; b eat a ll t ogether j ust befor~ ser~
ing; a dd o ne p int b oiling w ater; s et on s tove a nd l et 1t bo11
o nce.
�45
S TONE BRO.'S
B akery and Confectionery.
. H aving o p ened t he e legn,nt N ew S wre i n t he l \IcPhelemy
B u1l d1ng, W hite S treet, i n c onnection w ith o ur M ain S treet e stab llshment, w e a re b ett e l' p repared t han e ver t o s upply t he p eople
w 1tl'r a ll v arieties o f . he b est m ade
t
B READ, C AKE,
PIE ~
ETc.
A LL G OODS F RESH .
T he p ubli c i nvited t o t est g oods a nd p rices .
S TONE B ROTHERS.
1. 53 Main St. and the McPhelemy Building, White St.
.JEAN H ORNIG [;., C O.,
B ottlers o f t he C elebrated
S A L VATO R
T he B est L ager f or F arnily U se!
A LSO B OTTLERS O F
B ASS & C O.'S A L E ,
R . S mith's P hiladelphia A le a nd S tout
'
F ine G inger A le, E qual t o t he I mported.
A GENTS F OR
G eorge S andler's C ulmbach L ager a nd M alt E ~tract
'
M ilwaukee L ager,
C alifornia , D elaware S weet C atawba a nd C laret
W i n es .
\YORKS, COR. MAIN AND_ LM STS., DANBURY, COKN.
E
B AKED,.. TONGUE. - Boil a f resh b eef t ongue o ne a nd a .
h alf h ours ; s kin a nd s tick w ith c loves ; t hen b oil a nother
h our; t ake u p, s kim a nd c over w ith a p aste o f b read c rumbs
a nd e gg ( yolks o f t hree e ggs); b aste well a nd o ften w ith t he
w ater i t w as b oiled i n ; b ake i t o ne hour, p our p ort o r :Ma deira w in e o ver i t t o s of ten t he c rust, t hen s pread on t he t op a
l ittle c urrant j elly ; m ake a safice o f t he d ripping i n t he p an
a nd wine.
F ORCED M EAT B ALLS. - Take e qual q uantities o f b read,
v eal a nd s uet ; c hop fine, season w ith p epper, s alt a nd
t hyme ; m ix i t w ith e gg, a l ittle m ilk, a nd r oll i n b alls ;·
f ry t hem w ith b utter u ntil b rown .
C ORN C AKES. - Six o r e ight e ars of c orn g rated; a dd
o ne p int o f s weet milk, piece of b utter t he s ize o f an e gg,
t hree t easpoonfuls b aking p owder, t wo e ggs, one t ablespoonful s alt a nd flour to m ake a t hin b atter .
C RUl\IPETS .....:... One p int r aised d ough, t hree e ggs, threetablespoonfuls b utter, h alf c up w hite s ugar.
W hen y our b read h as p assed i ts s econd r aising, w ork i nto
t he a bove -named q uantity t he m elted b utter, t hen t he e ggs
a nd s ugar b eaten t ogether u ntil v ery l ight. B ake i n muffin·
r ings a bout t wenty m inutes .
C REAM C AKES. - One p int o f w ater, o ne-half p ound o f
b utter, t hree -quarters p ound o f f lour ; w hen t he w ater i s
b oiling a dd t he b utter; s tir i n t he f lour w hen c old; a dd t en
e ggs ( one t easpoonful o f c old w ater d ropped o n t he p ans) ;.
w ith a t ablespoon d rop t he b atter o n t he p ans. B ake q uick ;
a void o pening t he o ven w h ile b aking .
P OUND C AKE. - One p ound o f flour, one p ound o f s ugar,
o ne p ound o f b utter, t en eggs. n utmeg. M akes t wo l oaves.
P LAIN P OUND C AKE. - One-half c upful o f b utter, t wo
c upfuls o f s ugar, t hree a nd one-half c upfuls o f flour, o ne c up ful o f m ilk, t wo t easpoonfuls o f D uryea's b aking p owder,.
t hree e ggs ; m ix b utter, e ggs a nd s ugar t ogether, t hen m ilk ;.
m ix t h e p owder w ith t he flour ; s tir i n c ocoanut l ast.
�ALL SAY WE KEEP THE BEST.
P EOPLE W HO F I ND T HEIR \ YAY I:!:\ T O
·Tallant & Phalon's
C LOTHING STORE
IN DANBURY,
. All a gree i n s aying t hat i t i s t he b est a nd c heapest
p lace i n D anbury t o b uy
Good, Well Made and Reliable Glothing
O ur g oods . a re m ade a nd t rimmed f rom t he b est
:materials, a nd a re w arranted t o g ive s atisfaction.
I f t here i s a ny p ower i n l ow p rices, v irtue i n
- values, b enefit i n b argains, .w e m ean t o d o t he b usiness a nd d eserve y our p atronage,· a nd a ny g arment
b ought i n o ur s tore t hat d oes n ot p rove a s r epresent ·ed w ill b e m ade s atisfactory t o t he b uyer.
T ALLANT & P HALON,
1 75 l \dain S t.,
D anbury, C onn.
O PPO SITE C ITY H ALL.
47
K EDGEREE ( breakfast d ish) .- Boil t wo t ablespoonfuls o f
Tice well; t\V'O e ggs, b oiled h ard ; a s mall piece o f w hite fish
l eft f rom t he d ay b efore ; e ut fish a nd e ggs i nto s mall dice ;
p epper, s alt, c ayenne, w ith c ream o r a s mall p art o f b utter;
m ix well t ogether i n a stew-pan t ill h ot .
OMELET. ~ T hree e ggs b eaten t ogether; a li ttle s alt; a
t ablespoonful o f m ilk t o e ach e gg ; o ne teaspoonf ul o f f lour
dissolved in t he milk. D~ n ot m ake t ill r eady t o cook, a nd
h ave a h ot fire, a nd use b utter t o f ry.
. V EAL L OAF. - Two a nd a h alf p ounds o f veal (chopped),
b alf a p ound o f s alt p ork ( chopped), f our p owdered c rackers,
t wo e ggs , one t easpoonful o f s ag e, s alt, o ne t easpoonful o f
p epper, o ne t abl espoonful o f m elted b utter; b ake t wo h ours.
C LAM S OUP. - Three q uarts w ate r, t wenty -five m edium sized clams, a nd o nion, t hree t ablespoon fuls flour, one t able spoonful b utter ; c lams a nd o nions t o b e c hopped v ery fine ;
t o b e b oiled fifteen m inutes ; a dd t he b eaten y olks o f t h r ee
€ ggs in one p int o f m ilk, s tirring w hile a dding ; n ot t o b e
b oil ed ; i f p referred, t he c lam s c an b e s trained off b efor e
s dding t he milk.
S TEAMED B ROWN B READ. - T wo cups r ye m eal, t wo
-cups I ndian m eal, t wo a nd t hree -quarter c ups m olasses, one
t easpoonful s oda, h alf t e asp oonful s alt (or more) ; t hin w ith
s our m ilk; s team t wo a nd a h alf h ours.
T EA B IS CU IT .- One q uart s ift ed flour, a l ittle s alt, t hree
t easpoonfuls o f b aking p owder, a s mall h andful o f s ugar;
m ix l ightl y t hrough t he f lour; r ub a l arge t easpoonful o f l ard
t hrough t he d ry m ixture; m ix w ith s weet m ilk, t he c older t he
b etter ( it t akes n early a p int); r oll o ut s oft; c ut i n a ny s hape
y ou wish, a nd b ake i n a v ery h ot o ven; i f t hey a re n ot w hite
s nd l igh t , t he f a ult will b e i n y our o ven. T he same r ecipe
m ay b e u sed f or s hortcake.
C UP C AKE. - Two c upfuls o f s ug ar, one -cupful of s our
m ilk, f our e ggs, one-half c upful o f b utter, t hree c upfuls o f
-flour, o ne-half t easpoonful o f s oda.
�New Store!
New Goods!
C. M. 1 -IORCH c~ CO.
\ YUOLESALE A ND R ETAIL D EALERS I N
H ATS A N- C APS,.
D
ALSO, F IRST · CLASS LI~E O F
GENTS' FURNISHING GOODS.
A LL T HE L ATEST S TYLES I N
'
N ECKWEAR.
~Remember the place, } lcPhelemy's Block,~
N o . 3 3 W hit e S t.
D AN B U R Y, C ONN_
W . H . H ITCHCOCI{,
Bill Postor, General Distributor,
A ND 0 A R 1v.I: AN.
A LSO P ROPRIETOR O F
HITCHCOCK'S BAGGAGE EXPRESS,
A GENT F OR T HE
49
C ABBAGE S ALAD .-On e b ead o f c abbage e hopped fine,
a nd s oak ed i n s alt w ater f or t wo h ours; b eat f our e ggs w ith
o ne p int o f v i;;e gar t ill i t c omes t o a c ream; t wo t ablespoonfuls o f m ustard, m ixed w ith v inegar, o ne t ablespoonful o f
s alt, h alf t ablespoonful o f p epper, one c up o f b utter; p ut i n
t he v inegar a nd eggs a fter t hey a re h ot; let cool and p our
o ver c abbage.
G RAPE C ATSUP. - Five p ounds g rapes b oiled a nd col andered, o ne a nd t hree-quarter p ounds s ugar, i f s weet
g rapes, o r t\vO p ounds, wil<:t, one p int vine_gar, one t ablespoon ful o f c innamon, one t ablespoonful o f cloves, same o f a llspice
a nd b lack p epper, h alf t ablespoonful o f s alt . Boil u ntil t he
c atsup i s a l ittl e t hick, t hen b ot tle and seal.
C ATSUP.-Slice a nd b oil r ip e t omato es one h our a nd
s train t hrough t wo s ieves. T o f our q uarts l iquid a dd onehalf c up s alt, same o f s ugar, a nd t wo a nd o ne-half t able spoonfuls c innamon, o ne a nd one-half t ablespoonful b lack
p epp er, o ne-quarter t ablespoonful c ayenne p epper, one-half
t ablespoonful c love s, one-half t ablespoonful n utmeg, on e-half
t ablespoonful m ustard. B oil all slowly t hree h ours . T hen
t o o ne q uai·t j uice a dd o ne p int o f v inegar. B ottle h ot a nd
seal w ith t wo p arts r esin t o o ne p art b eeswax .
S WEET P ICKLED G REEN TO~IATOES .- Seven
p ounds s liced t omatoes, t hre.e a nd one-half p ounds s ugar, one
q uart v inegar, o ne a nd one-half h eaping t ablespoonful w hole
cloves, t hree h eaping t ablespoonfuls c assia b uds; slice g reen
t omatoes, c over w ith s alt i n layers, a nd l et t hem r emain o ver
n ight. C ook u ntil t ender, a nd t hrow s calded v inegar a nd
spices o ver t hem.
A ND
UN I' fED S 'fA ' fES E XPRESS tQI•.
T he o nly opposition Expresses n ow o perating in Connecticut.
Oflice, 262 M ain St.,
O })p.
D. & N. R . R. Depot,
D AN B UR Y , C ONN •.
T heatrical and Traveling :Merchants' B aggage a Specialty.
S ARATOGA C HIPS. -Pare, a nd slice p otatoes v ery t hin,
p u t b etween t owels to d ry; h ave r eady b oiling h ot l anl; f ry
u ntil b rown.
A UNT O CKIE'S C REA)I P OTATOES. -Cut e ight o r
t en c old-boiled p otatoes i n dice shape, place i n f rying -pan
a nd p our a l arg e c up o f c ream o ver t hem, s alting w ell; s tir
n ow anc1 t hen u ntil t hey t hicken, a nd s erve v ery h ot.
�BURNED OUT,
B U'l' XO'J..' D ISCOURAGED.
T HE O LD E STABLISHED- HOUSE O F
'
j 0SEPH
T. s~TES & Co.
l__U[T)BE~ [T)E~~~fl~J § ,.
B eg t o a nnounce t hat P h ce nix - like, t hey h ave " risen f rom t h e
a shes" o f t he g reat C anal S treet b laze, a nd w ith i ncreased f acili ties, c omplete a nd v aried s tock, a nd R are B argains t o o trez t o a ll
i nt ending p urchasers, t hey a re n ow f ully p repared t o m eet ever~
want o f t he B uilding T rade.
~Notic-e p articularly w e h ave a l arger a ssortment o f D ry
L umber o f a ll k inds t han e ver b efore c arried; t hat w e k eep t hebest S hingles m anufactured; t hat w e h andle C alifornia F ancy R ed wood S hingles i n v arious d esigns; t hat w e c arry a f ull l ine o f
l 'v:IASONS' ~-fA T ERIALS,
a nd d eal i n B uilders' H ardware.
W e g uarantee e very c ustomer a
w ide r ange o f s election, h onest, r eliable g oo d s f or l ow p rices,
p rompt a ttention , a nd u nifo rmly C 'ourteous a nd h onorable d e aling.
A s w e p urchase a ll g oods f or c a s h, i t e nables u s t o s uccessfully
d efy a ll c ompet-ition .
W e p resent. t o t he p eople o f D anbury a nd
v icinity t he r eputation w e h ave a chi e ved i n t he p ast f or s oliciting
a c ontinuance o f t heir l iberal p atronage. G rateful f or p ast ta...-ors,
w e s hall e ndeavor t o m er i t t he c onfidence a nd t ra de o f t he p ubli c .
W henever y ou w ant a nything i n B uilding M aterial, r e me nlber
a nd g ive u s a c all.
Y ours c o r dially ,
JOSEPH T. BATES & C O ..
. 39 C anal S treet.
D:A: N B URY, C O NN •
51
N E"PORT O MELET. -Beat six e ggs s eparately, o ne
t eacup l ukewarm m ilk, one t ablespoonful m elted b utter, o ne
-of flour w et w ith s ome o f t he m ilk ; a dd o ne t easpoonful salt
a nd p epper t o y our t aste. B ake i mm ediately i n a w arm
b uttered s pider ; w hen t he b ottom is done, s et i t i n t he o ven
a nd l et i t b rown o ver t he t op . C old h am c hopped fine a nd
a dded is v ery nice.
F RENCH R OLLS .-Dissolv e o ne t ablespoonful b utter i n
-one t eacup milk, one e gg, a l ittle s alt, t hree s poonfuls o f l ight
d ough. K nead i t i nto rolls w ith w heat flour . L et i t r ise ;
-cut a s lit i n t he t op, a nd b ake i n a quick oven.
COCOA~TUT D ROPS. - One -half p ound c ocoanut, onehalf p ound s ugar, f our e ggs, whites only, t wo t ea ~poonfuls o f
-flour.
C ORN O MELET .-Twelve e ars o f c orn; c ut i t off, a nd
.a dd five e ggs ; s tir t hem w ith t he c orn, season w ith s alt, a nd
f ry b rown. A l ittle flour a nd m ilk t o f orm b atter is nice.
R USK. - One coffee c up o f s ugar, o ne o f m ilk, one t eacup
-of y east, b utter size o f a n e gg, t wo e ggs ; m ake i nto a t hin
b atter. A fter i t b ecomes v ery l ight, m ould i t u p a nd l et i t
:stand i n t he t ins a nd r ise.
B EEF 0 1\'IELET. -Four p ounds b eef ( the r ound), f our
.p ounds B oston c rackers, f our e ggs, a t hin slice o f p ork o r a
l ittle b utter t he size o f a n e gg; s alt, p epper a nd s age; c hop
.and m ix well. B ake f our h ours. M ake a ny f orm y ou please.
B URNT B UTTER. - Put a c ouple o f o unces o f b utter
i nto a f rying p an- set i t on t he fire- when o f a d ark -brown
-color, p ut in h alf a t eacupful o f v inegar, a l ittl e p epper a nd
s alt. T his is nice f or fish, s alad o r e ggs.
L OA F C AKE. - One p ound o f l ight b read d ough, one t ea
·Cup _ b utter, t hree e ggs, one p ound o f s ugar, n utmeg, o ne
of
g lass o f wine, one p ound o f r aisins c hopp ed, one-half p int o f
w arm c ream . J n st as you a re r eady t o b ake, a dd one t e aspoonful o f s oda, a nd flour i f t oo t hin ; b ake o ne a nd onequarter h ours.
-
�B ARNUM
R EED ,.
D EL:UOKICO PUDDI~G .- One q uart o f m ilk, l et i t b oil;
in t hree t ablespoonful s o f <:orn s tarch, t hree e ggs, t hree
t ablespoonfuls o f \ uga r, s alt, v anilla t o t aste; t he w hites o f
t he e ggs b eaten, p ut on t op; b ake t illltttle b rown i n t he o ven;
s erve w hen cold.
~tir
I KDIAN B AKED P "CDDIN"G.-One q uart o f m ilk, t wo
e ggs, five l arge t easpoonfuls o f I ndian m eal; g inger a nd molasses t o t aste; boil t he m ilk a nd s cald t he m eal in i t; t hen l et
i t cool b efore a dding t he e ggs.
W E ~rAKE 5 PECL-I.LT!ES O F
S UET PUDDI~G .- One c up o f c hopped s uet, one c up o f
<Jhopped r aisins, one c up o f c urrants, one e gg, t wo -thirds c up
{)f s weet milk, one t easpoonful o f s oda, cloves a nd c innamon
t o t aste, flour as stiff as molasses c ake; boil i n t in p udding
b ag n early t hree h ours . SA.UCE.~One e gg well b eaten a nd
t hickened w ith s ugar.
- A :\D -
THE B esT T e:A:s
T o b e F ound i n t he M arket.
" On t he B r idge ."
3 87 M ain S tre e t.
W. S. C OGSWELL
W HOLESALE
A XD
R ETAIL
'
Shore anD Meat Mar~et.
F RESH :A:ND S :A:LT .1VrE:A:TS,
F ISH, O YSTERS, C LA MS,.
P OULTRY A ND G AME.
~Fruits a nd Vegetables in Season.
N o. 11 W EST S TREET,
Opera House B lock.
DA~BURY,
CONN.
C REAM P IE. - Scald o ne p int o f m ilk; b eat t he y olks o f
t wo e ggs w ith one c up o f s ugar, h alf c up o f flour, s alt t o
t aste; p our b oiling m ilk o n e ggs w ith o ne t ablespoonful o f
p owdered s ugar, a nd s pread o n p ie w hen b aked, a nd r eturn t o
{)Yen t o b rown.
O RLEANS P UDDING. - Three c ups o f flour, h alf a c up
{)f b utter, o ne c up o f molasses, one a nd a h alf c ups o f s weet
m ilk, one t easpoonful o f s oda a nd r aisins; s team t wo h ours.
B OILED P UDDING. - One p int o f m ilk, one e gg w ell
b eaten, one t easpoonful o f b aking powd~r, f lour t o m ake as
s tiff as g riddle c akes; b oil one h our; s erve w ith sauce.
M INCE P IE. - One q uart c hopped m eat, t wo q uarts
<Jhopped a pples, one p int b oiled c ider, a t umbler o f c urrant
j elly, one q uart o f w ater, o ne t ablespoonful o f s alt, ·one t ea~poonful o f p epper, five t easpoonfuls o f c innamon, f our t easpoonfuls o f cloves, n utmeg a nd r aisins; u se t he w ater i n
w hich t he m eat is b oiled; b oil slowly t wo h ours .
M EASURE C AKE. - One c upful o f c ream, t wo c upfuls o f
s ugar, t wo e ggs, t wo a nd one-half c upfuls o f flour, one t easpoonful o f soda, n utmeg.
�/
MILLINERY
55
- .AT -
MRS. G . S . G RAY'S
'
2 53 M ain S treet, D anbury.
A f ull l ine o f t 'he L ATEST S TYLES o n h and a t R EALLy
L OW P RICES, a nd e very l ady - will d o - well t o c all a nd s ee.
f or t hemselves, a s h er s tyles o f
MILLINERY AND DRESSMA1\ING
A re o f t he l atest a nd b est - workmanship .
M RS. G . S . G RAY.
2 53 M ain St1·eet, D anb1wy, C onn.
C. Q UIEN,
F IRE I NSURANCE A GENT
AND
R EAL E STATE D EALER,
S TARR 'S B LOCK
'
D ANBURY, C ONN . .
COR~ S TARCH P UDDING. - Thr ee t ablespoonfuls o f
c om s tarch, y olks o f t hree e ggs, b e ate n well t ogether; h alf a
c up o f s ugar, one q uart o f m ilk; b oil m ilk; a dd m ixture; c ook
a f ew m inutes; b eat.white a nd a l ittle s ugar on t op; p ut i n
o ven a nd b rown; s erve w ith s auce.
T_-\.PIOCA P l:JDDING. - Soak o ver n ight o ne c up o f t ap ioca, one p int o f m ilk, f our e ggs; s ugar t o t aste; m ake as
b oiled c ustard; a dd t apioca; m ake a m eringue o f w hites
a nd s ugar f or t op; f lavor t o t aste .
L E:MON P IE. -Gr ate one lemon, a nd s queeze t he j uice
o ut ; one t eacupful o f s ugar, y olks o f t hree e ggs, o ne c upful
o f m ilk, piece o f b utter t he size o f a w alnut, t wo t ablespoon fuls o f f lour; b eat all well t ogether ; t hen b eat t he w hites w ith
t hree t ablespoonfuls o f w hite s ugar ; w hen t he p ie is done,
p our t he w hites o n t op, a nd p ut i n t he o ven t o b rown.
B OILED B READ P UDDING. - Two c ups o f b read
c rumbs, o ne c up o f m olasses a nd s ugar, o ne c up o f m ilk,
h alf c up o f flour, h alf t easpoonful o f s oda, o r o ne t easpoon ful o f b aking p owder, r aisins a nd n utmeg; b oil t hree h ours.
G RAPE P IE- Grapes m ake t he b est pies w hen v ery t ender
a nd g reen. I f n ot v ery s mall, t hey s hould b e s tewed a nd
s tr ained, t o g et o ut t he s eeds, b efore t hey a re m ade i nto p ies;
s weeten t hem t o t he t aste w hen s tewed. T hey d o n ot r equire
a ny spice. I f m ade i nto a p ie w ithout s tewing, p ut t o e ach
l ayer o f g rapes a t hick l ayer o f s ugar, a nd a t ablespoonful o f
w ater.
M ARLBOROUGH T ARTS. - Take t art, j uicy a pples;
q uarter t hem, a nd s tew t hem t ill s oft e nough t o r ub t hrough
a sieve. T o t welve t ablespoonfuls o f t he s trained a pple, p ut
t welve t ablespoonfuls o f s ugar, t welve t ablespoonfuls o f
w ine, s ix t ablespoonfuls o f m elted b utter, f our b eaten e ggs,
t he j uic e a nd g rated r ind o f a l emon, h alf a n utmeg, a nd h alf
a p int o f m ilk. T urn t his, when t he i ngr edients a re w ell
m ixed t ogether, i nto d eep p ie p lates t hat a re l ined w ith
p astry, a nd a r i m o f p uff p aste r ound t he e dge. B ake t he
t arts a bou t h alf a n hour.
l.
1'
!'
l·
'
�OLD AND RELIABL E MUSIC HOUSE OF
57
]. A. BEAI-4
46 White Street, Danbury, Conn .
'
D EALER I X
.ESTEY, D ECKER
A ND
H AZLETON
Piano-Fortes
'
THE CELEBRATED ESTEY ORGANS
~
'
A :!\D
The Smith American Organs.
M USICAL I NSTRUMENTS O F E VERY
D ESCR IPTI ON !
PIANOS AND ORGANS TO LET.
P ianos, O rgans a nd o ther i ns t rument s c are fullv
T un ed a nd R epaired b y c ompetent w orkmen o f l on:
e xperience.
"'
O ld i nstruments t aken i n e xchange.
S end f or C a talogue.
E NGLISH P LUJH P UDDING. - One p ound o f r a1sms,
one p ound o f s uet, one-half p ound o f c itron, e ight e ggs, f our
t ablespoonfuls o f s ugar, f our t ablespoonfuls o f flour, one-half
g ill o f b randy .
B ROWN B MT TER P UDDING. - One c upful o f molasses,
-one c upful o f m ilk, t hr ee c upfuls o f f lour ( not v ery full), t h ree
e ggs, o ne-quart er t easpoonful o f s oda, a l it tle s alt, s pice a nd
r aisins t o t ast e ; boil t hree h ours ; s auce.
H OME P UDDING.-Six c rackers, p owdered fin e, one
- quart o f b oiling m ilk1 one s poonful o f flour, one c upful o f
b rown s ugar, s ix e ggs ; r aisins, c urrants a nd m ixed spices t o
t aste ; b ake. Sauce.
G ERMAN P UFFS. O ne q uart o f m ilk, six eggs, s ixteen
t ablespoonfuls o f flour, a nd a l ittle s alt; b ake i n s mall t in s o r
{)ups.
C ARAMELS. - One c upful o f s ugar, o ne-half c upful o f
m ilk, o ne-half c upful o f m olasses, one c ake o f c hocolate, o r
t hree q uarters o f a c ake; o ne l ump o f b utter t he size o f a
w alnut.
S ARATOGA OTh'IELET. --:-Six e ggs, o ne c up m ilk, t wo
t ablespoonfuls flour, one o f m elted b utter, o ne t easpoonful
·salt ; b eat t he y olks separa.te f rom t h e w hites . B ake t en
m inute s.
T OMATO P IE. - Take g reen t omatoes, t urn b oiling w ater
-on t hem, a nd l et t hem r emain i n i t a f ew m inutes; t hen s trip
-off t he s kin, c ut t h e t omatoes i n slices, and p ut t hem i n d eep
p ie p lates. S prinkle s ugar o ver e ach l ayer, a nd a l it tle
g inger. G rated l emon peel a nd t he j uice o f a l emon i mprove
t he pie. C over t he p ies w ith a t hick c rust, a nd b ake t hem
-slowly f or a bout a n h our.
S PICED G RAPES.-Four q uarts g rapes c ooked in one
p int v in egar one hour.
T urn i n a c olander a nd s train
t hrough as f or j elly, a nd a dd t hree a nd o ne-half p ounds s ugar
:and one t easpoonful e ach o f c innamon, c loves, n utmeg o r a ny
-other s pice, a nd c ook as f or j elly.
�I
I
I SAAC W . I VES.
S XO\V B ALLS. - On e c~1pful o f s ugar, f our t ablespoonfulsof m ilk, t wo e ggs, o ne t easpoonful o f c ream t art ar, one t ea spoonful o f s oda . i f s our m ilk, a nd h alf o f i t i f i t is n ot ; s pice
t o t he t aste, flour t o r oll o ut i n b alls; f ry in l ard, a nd d ip i n
w hite o f a n e gg; t hen p owder ed w hit e sugar.
Will er ect for business purposes
any kind of Buildip.g c alculated
for any p articular s tyle of business, and r ent for any term of
years a t ~ow rates.
S ODA11 C AKE. - One e gg, o ne c upful o f m ilk, on e p int o f
:flour, one s poonful o f s oda, t wo c upfuls o f s ugar, one-half
c upful o f b utter, tw·o s poonfuls o f c ream t_artar.
S EED C AKE. - One a nd o ne-quarter p ounds o f flour, one
p ound o f b utter, e ight e ggs, one n utmeg, o ne p ound o f s ugar,
c innamon. B ake t wo h ours i n a q uick o ven.
~ S ee h i1n b ej(n·e y ou l oc((te.
I S AAC W . I V ES
'
D ANBURY, C a-NN"
P. S. OS BORNE,
Livery, $ale and Boarding $tables,.
S HORT C AKE. - One q uart o f :flour, t wo c upfuls o f m ilk,
t wo e ggs, f our s mall t easpoonfuls o f c ream t artar, t wo t easpoonfuls o f s oda, a l ump o f b utter ; s tir w ith a spoon.
C ORN S TARCH C AKE. - Three e ggs, o ne a nd o ne-half
c upfuls o f s ugar, t hree -quarters c upful o f b utter, a v ery l ittle
m ilk, one-half p aper o f c orn s tarch, a l ittle w heat flour.
S COTCH S HORT C AKE. - One p ound o f r aisins, one
}arge t easpoonful o f m ace, n utmeg a nd c innamon, t wo p ounds .
o f flour, o ne p ound o f b utter, m elted, o ne g lass o f b randy,.
one p ound o f s ugar. K nead a ll a nd r oll o ut o ne inch t hick.
L emons a nd t heir j uice i mprove i t .
S AVORY B ISCUIT. -One t eacupful o f s ugar, f our e ggs, .
one small t eacupful o f s ifted flour. · After y ou a dd flour, b eat
v ery l ittle.
1 29 M AIN STREET,
D ANBURY,
59
C O NN.
C OCOANUT C AKE. - Two c upfuls o f s ugar, o ne c upful
o f b utter, one c upful o f s weet m ilk, one-half t easpoonful o f
soda, one-half a n utmeg, five e ggs w ell b eaten, flour t o thicken,..
one t easpoonful o f e xtract o f l emon, one c ocoanut g rated.
F in e C oaches for W eddin gs a nd Funerals.
C OOKIES. -One c upful o f b~tter, t wo c upfuls o f s ugar,.
t hree e ggs, f our c upfuls o f flour, a l ittle l emon.
a Specialty.
C REAM S PONGE C AKE. - One c upful o f s ugar, onecupful o f flour, one-half c upful o f c ream, t wo e ggs.
�LOvV P RICES T HE RUJ_JE
61
- -AT--
BALDVVIN'S
<
L 0NG 6 ST11:BioiS_H 6D
DRUG STORE
f
.
.
Q UEEN C AKE. - Twelve o unces o f b utt er, one p ound o f
s ugar, s ix e ggs, t hree o unces o f c itron, one p ound o f flour,
one p ound o f c urrants ; f lavor t o t he t aste.
'
2 0 1 M ain S treet, D anbury, C on n.
t~~re Drugs, Medicines, Chemicals, &c. Also a full line o f Toilet
r IC es e he ap. Sole agents for D r E p & W C B
.
.
Alterat"
dR
···
· · en nett s Tome
Ive a n
e storative, the best Med icine k nown .
A
•
E VERYTHING W ARRANTED AS REPRESENTED.
' ROVIDENT FUND SOGIETY
P
N EW Y ORK CITY.
$ 5 , 000 A ccident I nsur a nce
$ 5,000 L oss o f H an d a nd ~
$ 2 5 00 L
r
o ct, o r b oth H ands o r b oth F eet
,
o ss o H and o r F oot.
.
$ 1,250 L oss o f E ye.
$ 25.00 W eekly I nd
·
e mnny, a t a n A nnual C ost o f a bout $ 12.
E . E . T READ'WELL
~
S t ate S uperintend e nt.
.Office, 22 i .illain S tt·eet,
D ANBURY, CONN.
G ood a nd R e liable A gent s W an ted.
Q UICK" S PONGE C AKE. - One c upful o f flour, one c up ful o f s ugar, t hree e ggs, one t easpoonful o f c ream t artar, onehalf · t easpoonful o f s oda, one-half c upful o f m ilk ; l emon
g rated.
G ERMANTOWN C AKE. - One p ound o f flour, t wo o unces
o f b utter, one-half p ound o f s ugar, o ne p int o f c ream, t hree
e ggs, one t easpoonful o f s oda, one-half t easpoonful o f t a rtaric
a cid ; flavor t o t he t aste w ith b randy, wine, spice a nd f ruit .
P ASTE P UDDING. - Five t ablespoonfuls o f flour, five
t ablespoonfuls o f c old milk, five e ggs, o ne q uart o f s calded
m ilk, t urned o n j ust b efore g oing i n t he o ven ; b ake in a q uick
o ven, 20 m inutes.
Accident Insurance at Actual Cost.
2 80 B roadway,
N ELLIE 'S C AKE. - Four c upfuls o f flour, t wo c upfuls o f
s ugar, o ne c upful o f b utter, o ne c upful o f c ream, t hree e ggs,
o ne n utmeg, one-half t easpoonful o f s oda.
E GG O l\IELET. - Four e ggs b eaten w ell; o ne c up o f m ilk;.
s alt a nd p epper.
G INGERBREAD. - Five c upfuls o f flour, one c upful o f
b utter, f our e ggs, t wo c upfuls o f molasses, one t easpoonful o f
s oda.
G INGER N UTS .-O ne l arge p int b owl o f molasses, one
t ea c upful o f s ugar, o ne-half p ound o f b utter a nd l ard m ixed,
t wo a nd o ne-half p ounds o f flour ; spices t o t he t aste.
H ARD G INGERBREAD. - Two q uarts o f flour, a nd m elt
i nt o i t t wo -thirds c upful o f l ard o r b utter, o ne p int o f m olasses,
a lum, size o f a. w alnut, o ne l arge t ablespoonful o f s oda d issolved i u one-half g ill o f w ater.
G OLDEN C AKE. - One-half c upful o f b utter, o ne c upful
o f su·gar, o ne-half c upful o f m ilk, t wo c upfuls o f flour, one
·teaspoonful o f c ream t ar tar, one-half t e aspoonful o f s oda, onehalf t easpoonful o f v anilla, yolks o f f our e ggs .
�tt
..
l
\
H.~·
R OBINSON,
B REEDER O F T HE
( AUTOCRAT
-STRA~N )
- BRAHMAS
L ARGE S IZE. ·
P ERSISTE N T L AYE RS.
A LMOST N ON-SITTERS.
2 00 E ggs.
1 84
"
·Confined i n a s ma ll y ard a nd h aving l aid c onstantly
f rom p revious D ec embe r.
T hree-foo t W ire F ence w ill k eep t hem a nywhere.
C hicks a t 6 M onths o ld w eigh f rom 7 t o 8 l bs.
A f ew C hoice C ocke rels f or s ale, a nd E ggs f or H atch ing i n s :>ason.
H . l\11. R OBINSON,
Dl~EB
H I/.
f.,
A VE• .
S NAPS. -One p int o f molasses, t wo s poonfuls o f
s poonfuls o f s ugar, t wo s poonfuls o f l ard, t wo
b utter, o ne t easp oonful o f sal eratus d issolved i n
of "
milk o r w ater.
GE~ERAt G RANT"::; C AKK - One-half c upful o f b utter, o ne c upful o f s ugar, o ne-half c upful o f m ilk, t wo a nd onehalf c upfuls o f flou r, t hree e ggs, o ne t easpoonful o f c ream
t ar ta r, one -h alf t easpoonful o f s oda ; n utm eg a nd s alt.
G OLDEN C AKE. - One p ound o f flour, one p ound o f
s ug ar, t h ree eggs, t hree -quarters p ound o f b utter, y olks of
f ourteen e ggs, o ne t easpoonful o f s oda, t he j uice o f o ne
lemon.
C RULLERS. - One c upful o f b utter, one c upfu l o f s ugar,
-one c upful o f m ilk, one e gg, o ne teaspoonful o f soda.
RECORD OF EGGS :
s;
S OFT G IXGERBREAD.-One e gg, one-half c upful o f
b uttermilk, one-half c upful o f l ard, t wo t easpoonfuls o f s oda,
one c npfu l o f molasses, one t ablespoonful o f g inge r ; f lour t o
m ake a s tiff b atter.
G INGER
g inger, t wo
·spoonfuls o f
·One-half g ill
LIGHT=-====
F rom 1 2 H ens i n J uly ,
,,
1 0 H ens i n A ugus t,
63
D ANBUlfr, C ONN.
�
Dublin Core
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Title
A name given to the resource
Truman A. Warner Papers, MS026
Description
An account of the resource
Warner spent 37 years as a teacher and administrator and was also a board member and former president of the Scott-Fanton Museum, now known as the Danbury Museum and Historical Society. During his tenure, he supervised and contributed to numerous museum exhibits. The Warner Collection consists of writings, photographs, miscellanea, research notes and papers documenting Warner’s life as a World War II medic, author, historian and historical researcher. The bulk of the collection contains an extensive series of newspaper clippings and printed materials relating to local and state history, several boxes of personal papers, and several boxes that contain information on Western’s faculty, administration, and events concerning the school’s history beginning in the 1940s and continuing through to the late 1990s.
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="https://archives.library.wcsu.edu/findingaids/ctdbn_ms026_warner.xml">Link to finding aid.</a>
IIIF Collection Metadata
UUID
3dc6b291-3261-430c-849f-d3e5eb379917
Still Image
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Danbury Fair Cookbook
Subject
The topic of the resource
Danbury (Conn.)
Cookbooks
Description
An account of the resource
33 pgs, 8.5" x 11" B&W photocopies
Abstract
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A cookbook compiled by the Merchants of Danbury for the patrons of the Danbury Fair
Publisher
An entity responsible for making the resource available
O. A. Dorman, New Haven (Conn.)
Date
A point or period of time associated with an event in the lifecycle of the resource
1888
Has Version
A related resource that is a version, edition, or adaptation of the described resource.
<a href="http://archives.library.wcsu.edu/relatedObjects/MS026/danburyfaircookbook/#page/1/mode/1up" target="_blank">Page turner version</a>
IIIF Item Metadata
UUID
969805fd-72ef-4a33-8820-fc1fe7475699
Cookbooks
Danbury Fair
-
https://archives.library.wcsu.edu/omeka/files/original/Rare_Books/5971/TX715_C6653_A44_1967.pdf
1f1fdd86a3b532542bd13fe9fc24ad8e
PDF Text
Text
I:1 *****
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COOK BOOK
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~ ~~u__,,z____
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.FAVORITE
by
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RECIPES
American
Women's
of Edmonton
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1967-1968
Club
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Index
SALADS • . . . . . . . . . . . . . • . . • . • • 1
ENTREES • . .
. . • • . . . • . . . • 11
DESSERTS AND CANDIES
. ...........
48
................... .
80
BREADS
MISCELLANEOUS
. . . . . • . • . •
92
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Salads
"With dressings to tickle the palate"
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BUTTER LETTUCE SPECIAL
1 slice bacon fried crisp for e·a ch serving
I / 3 cup wine v.inegl}.r
3 tbsp. sugar (or less, as is a sweet salad}
Pepper·, to taste
1 or 2 hard boiled eggs
Crush crisp bacon into small bits. Grate 1 or 2 hard boile_d
eggs over butter lettuce. (Do not try with other kinds of
lettuce.) Pour vinegar, sugar, and pepper into hot bacon
fat. Then pour over lettuce just before serving.
Lucile Griffiths
California
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SALMON CRISP
Lettuce
'1 7 oz. can salmoli", drained, flaked
2 hard cooked eggs, sliced
t cup onion rings
1 cup crushed c_o rn chips
2 tbsp. chopped pimento
Krafi thousand island dressi~g
Tear lettuce into bite. size pieces into a lettuce lined
salad bowl. Add salmon, egg slices, onion rings, corn
chips, pimento, and enough dressing to moisten; toss
lightly. Serves 4.
Jackie de Rappard
Missouri
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PACIFICA SALAD
I #2½ can sliced pineapple
I pkg. lime flavored gelatin
2 tbsp. lemon juice
¼ tsp . salt
¼ cup mayonnaise
½ cup heavy cream, whipped
I cup mashed bananas (2-3)
salad greens
Drain syrup from pineapple. Measure I cup and heat. Pour
over gelatin, stirring to dissolve. Add lemon juice and
salt. Chill. When thickened, beat until frothy. Combine
mayonnaise, whipped cream and mashed bananas. Fold
into gelatin. Pour into I qt. mold. Chill until firm. Unmold
on greens. Circle with 6-8 slices of pineapple. Garnish
with stuffed olives and orange peel "roses" if desired.
Serves 6-8.
Queen Hall
Oklahoma
. HERRING SALAD
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cup cooked cubed potatoes
cup cooked cubed beets
cup cooked cubed carrots
cup flaked salt on pickled herring
¼ cup chopped onion
Salt, vinegar, sour cream
Cook, cool and cube vegetables s~parately. Combine with
onion and herring. Add salt, vinegar and sour cream to
taste. For attractive buffet, place ingredients in separate
rings after seasoning them individually. Hard cooked eggs
may be chopped and added for mortt color.
Lois Pinola
Minnesota
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3
CALIFORNIA CAESAR SALAD
4
3
2
I
tbsp. olive oil
tbsp. wine vinegar
tbsp. lemon juice
clove garlic, minced
½ to I tsp. salt (depending on amoun~ of anchovies. and
oil used)
¼ tsp. freshly ground pepper
,
I large head Romaine (or 2 qts. crisp, chilled salad greens
--head lettuce, and additions of water cress, B.~bb l_e ttuce,
butter lettuce, endive, a favorite green of ,ours is ~mall
amounts of fresh spinach--we like to use a minimum of 3
types of greens for different_solors _and. tfJCtur.es. It ts_.very
important that_all greens used be absol_q.tely dry:, as ..moist1,1re on greens might dilµte the; d~ts.siqg.}
l egg, c_o ddled
-¼ cup grated . parmesan che,e.se. _, ., , ,. ,.,.,
·•t, ~·,
l 2-oz. can anehovi.e fillets; :
·.. · ~ ·...
I ½ cups · crisp croutons ·
·.....~ .:;"
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In a large. wooden sah~d bowl, using a large· wooden-· spoon,
combine oil; vinegar, lemon juice·, ,minced garlic, ½. can-of
the anchovies,, some of the .anchovie oil ( they'. ar.e. extremely salty) · to obtain _d esired amount in dressing for one's
tas_te. Mash the· ailc;,h oyi_es a?d garlic to a' pulp· with the
back of the wooden :~poon- for even btending. Add salt ·and
freshly ground pepper to taste. Next-, break salad greens
with fingers to large ' bite size pieces into above mixture
in wooden bowl. Next, 'coddle the , ~gg . (elac;~ ) n _- bei,l j~g
water, remove from heat; let stand 1 minute and remove
immediatefy). Top the greens . wjth parmesaQ cheese and
break the coddled egg over all. Tos·s 'g ree.Qs·, · cheese., egg,
in dressing until well coated_ Sprinkle with crisp croutons.
Toss lightly . Serve immediately. Make ~ 6 s~rving~.
Mary Ann Wieb~
Oregon
ST. PATRICK'S LIME JELLO
'J .
~Fain_ one _15-oz. can _c_rushed pineappl-e: Dissolve l-- pk_g.
hme Jello 10 I cup bo1l1ng water; take· pineapple juice ·and
add cold water to make cupful. Add to tlissolved · jello .. Let
partially set; then add I chopped red apple (unpeefed), I
cup chopped celery, · I cup baby mar_shmallows, I banana
( diced) and the drained_ crushed pineapple.
Margaret Douglas
North Carolina
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TABBOULEH
This is a Syrian appetizer salad. It is somewhat unique
in that the longer it sets (within 2-3 days), the better it
tastes.
12 oz. cracked wheat
I large onion, chopped fine
I large bunch parsley, chopped fine
I½ fresh tomatoes, chopped fine
6 oz. fresh lemon juice
6 oz. salad oil
Salt and pepper to taste
Cook the cracked wheat for 3-5 minutes, or just long
enough to become soft enough to chew. Drain off all excess starch. Add onion, parsley and tomatoes, and mix
well. Add lemon juice and salad oil and stir in well.
Finish up with salt and pepper, and refrigerate for at least
two hours. If you ever get down into the " ,soft wheat"
country (Midwestern U.S.), it calls for a few modifications.
(1) The cracked wheat shouldn't be cooke.d, but should be
soa·k ed long enough to remove the excess starch and to
swe JI until it is edible. (2) The lemon juice and salad
oil should be increased to 8 oz. each.
Norma Phillips
Oklahoma
CHERRY-WINE SALAD
2 regular pkgs. black cherry Jello
l .cup cherry juice
I½ cup wine
I cup boiling water
I can bing cherries
Put
½ pecan
in each cherry. Place in Jello ring mold.
Topping:
2 cups marshmallows
I carton sour cream
½ pt.
whipping cream
Place topping in center of ring immediately before serving.
Sarah Jauch
Iowa
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CHEESE AND PINEAPPLE SALAD
1 tbsp . (I envelope) unflavored gelatin
cup cold water
cup sugar
½ cup pineapple _syrup
1 cup crushed pineapple, drained
1 cup grated American cheese
1 cup heavy cream, whipped
¼
¾
Soften gelatin in cold water. Dissolve sugar in pineapple
syrup over low heat; add gelatin and stir till dissolved.
Chill till partially set; add pineapple and cheese. Fold in
whipped cream. Turn into 1-qt. mold. Chill overn ight.
Makes 6-8 servings.
Sharon Dralle
Washington
ORANGE SHERBET SALAD
1 large pkg. orange jello
l ¾ cup boiling water
1 tbsp. lemon rind
2 tbsp. lemon juice
1 pt. softened orange sherbet
2 cans Mandarin oranges
1 pt. cottage cheese
1 cup sour cream
Dissolve jello in boiling water. Add lemon rind and lemon
juice. Fold in sherbet , oranges, cottage cheese, and sour
cream. Attractive in a ring mola garnished u·ith fresh
mint, Mandarin oranges and a small bowl of creamy mint
dressing in center. For mint dressing: melt ½ cup mint
jelly and blend into 1 cup Miracle Whip.
Joyce Stedelbauer
Missouri
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6
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STAY CRISP
SLAW
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8 cups shredded cabbage
2 carrots, grated
1 green pepper
½ cup chopped onion
¾ cup cold water
I pkg. unflavored gelatin
2/ 3 cup sugar
2/ 3 cup vinegar
2 tsp. celery seeds
I ½ tsp. salt
¼ tsp. black pepper
2/ 3 cup salad oil
Mix cabbage, carrots, green pepper, and onion. Sprinkle
with ½ cup cold water; chill. Soften gelatin in ¼ cup water .
Mix sugar, vinegar, celery seeds, salt and pepper in sauce
pan; bring to boil; stir in softened gelatin. Cool to slightly
thick; beat well, gradually beating in salad oil. Pour over
drained vegetables. Stays crisp for 2-3 days.
Rose Marie Burley
Minne sot~
SWEET-SOUR BEAN SALAD
15 oz. can cut green beans, drained
15 oz. can cut yellow beans, drained
15 oz. can kidney beans, drained
1 large green pepper, chopped
I large onion, chopped
¾ cup sugar
1 tsp. salt
½ tsp. pepper
1/ 3 cup salad oil
2/ 3 cup vinegar
Put all in a large bowl and mix overnight.
Gerri Hooks
Idaho
POTATO SALAD OOPS
Lightly mix an average sized bowlful of diced hot potatoes
with ¼ cup oil and ¼ cup wine vinegar. Then pour over all
about ½ cup Santerne or white table wine. Season with
salt and pepper and sprink:le generously with finely chopped fresh or dried dill. Let stand two hours before serving.
Mary E. Ziel
Michigan
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7
AMBROSIA SALAD
¾
cup diced orange
2 ripe bananas, sliced
½ cup seedless grapes
¼ cup pitted dates, cut up
3 tbsp. lemon juice
¼ cup flaked coconut
Creamy mayonnaise
Combine fruits and sprinkle with lemon juice. Fold in
desired amount of mayonnaise. Serve on lettuce and
sprinkle with coconut. Serves 4-6~
Nancy Lavens
Washington
ORANGE SHERBET SALAD
1
1
1
1
can (11 oz.} mandarin- oranges
pkg. orange-pineapple flavored- gelatin
pt. orange sherbet
cup tiny marcshmallows
DEain oranges; add wa-ter to syrup to measure 1 cup. Heat
liquid to boiling. Pour over gelatin and stir until dissolved. Spoon in sherbet and stir until melted. Fold in
mandarin oranges and marshmallows. Pour into a 1-qt.
mold · and chill until set. Serves 6-9.
Nancy La·vens
Washington
FROZEN CREAM CHEESE SALAD
l 3-oz. pkg. cream cheese
3 tbsp. mayonnaise
2 tbsp. lemon juice
½ cup chilled evaporated milk
½ cup chopped dates
½ cup drained crushed pineapple
18 quartered marshmallows
Mash cheese and slowly add mayonnaise. Add lemon juice
to cold milk and whip till thick. Combine cheese and milk
mixture and fold into fruit. Spread i:nto ice cube tray and
put in freezer for 8 hours before serving.
Judy Glanville
Montana
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OhANSE JELLO SALAD
2 pkgs. ornnge jello
3 cups hot water
4 bananas, diced
l 12rge can crushed pineapple, drained (save liquid)
large pkg. miniature marshmallows
:1
Mix rello and hot water and stir until jello· is dis,,olved.
Chill ti!I thick and add bananas, crushed pineapple, and
marsl.ma!lows. Pour into large pan and top with dressing.
Dressing:
2 eggs
1 cup pineapple juice
~;. cup sugar
l tbsp. corcstarch
Boil till thick and cool. \l'lhip 2 pkgs. Dream Whip. F0lcl
inw dressing vrith 1 cup choppeJ mns. Spread on top of
jello. Ser-.-e in squa.res on lettuce leaves.
Fran Lilley
North Dakota
CALl~O!U·,IA fllJ'J!T SAL!'.D
1 · cup
i. cup
cup
cup
canned Mandarin oraHf":3
canned pineappl<' chunks
shredded co-:onut
miniature marshmallows
l ~up sour cream
7 bananas ( orti,mal) ·
Drain fruit. Combine oranges, pineapple. marshm:::illows.
and coconut. Stir in sour cream. Chill ovemighr. Add
sliced bananas shortly befo1e serdr.g. Ser,·cs 4-6.
Nancy Lavens
Washingtoli
PIGG.ED 01'HO:~S
Sli.ce Sp?.11ish onion~ and push uut rings. '.vlarinate in I· 1,a, t
vinegar and 2 par~s sugar. Drain well and mix with mayon·
naise and ce !cry seed. Stir "·ell to coat.
Gerri Hook~
Jdaho
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SALAD DRESSING
½ cup
1
1
1
1
1
tsp.
tsp.
tsp.
tsp.
tsp.
1 tsp.
sugar
salt
dry mustard
celery salt
celery seed
paprika
grated onion
Mix together all above ingredients. The_n,
on beater, add alternately: 1 cup salad 011,
Delicious on fruit . salads or greens.
tt high. speed
¼ cup
vinegar.
Judy Glanville
Montana
SHERRY ROQUEFORT SALAD. DRESSING
l¼ oz. soft imported roquefort cheese ·
cup oli.ve oil
Z tbsp- lemon juice
2 tbsp~ sherry wine
½ tsp. worcestershire sauce
salt and (>eppef' to taste
¼.
Altow- cheese and oil to stand tog.ether at room temperature
for 2 hours. Then blend together until completely snweth.
· Add otfier ingiedie-nts and mix well. Serve on salad.
Sue Sterns
WiscomiinBLUE CHEESE DRESSING
t cup Miracle Whip
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I cup sour cream
l tbsp. lemon juice
Garlic salt to taste
4 oz. blue cheese, crumbled
·
of cheese partides to· taste.
Vary ·amount an d size
Carol Boberg
Texas
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GUACAMOLE
½
tomato, peeled
1 large avocado, peeled
2 tsp. salad oil
I tsp. lemon juice
¾ tsp. salt
1/8 tsp. pepper
Chop well the tomato, and mash well the avocado. Then
mix them together with the remaining ingredients. This
recipe can be used for a salad, a dip, or a sauce.
Sue Patton
Texas
GINGERALE SALAD
pkg. lime jello
cup hot water
cup cold gingerale
8-oz. pkg. cream cheese, mashed up
small can crushed pineapple, drained
½ pkg. miniature marshmallows
½ cup chopped pecans
½ pt. beaten whipping cream
1
l
1
1
1
Dissolve jello in hot water and gingerale. Let set until
fairly firm. Mix remaining ingredients, and fold into jello
mixture. Put into mold and chill until set.
Sue Patton
Texas
CHRISTMAS SALAD
1 pkg. strawberry jello
hot water
2 bananas, mashed
1 small can crushed pineapple, drained
10 oz. pkg. frozen strawberries, partially thawed
½ pt. commercial sour cream
¾ cup
Dissolve strawberry jello in hot· water. Add bananas, pineapple and strawberries. Pour ½ mixture into ring mold and
refrigerate until set. Then covet with sour cream, add
remaining mixture, and refrigerate overnight.
Sue Sterns
Wisconsin
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Entrees
"From North, South, East, and West,
Sure to pass the flavor test"
HOT CRAB SOUFFLE
(Chopped beef, tuna, chicken or shrimp may be used.)
8 slices bread, no crusts
2 cups crab, fresh or canned.
½ cup mayonnaise
1 chopped onion
l cup chopped celery
I green pepper
3 cups milk
4 eggs
1 can cream of mushroom soup
Grated cheese
Paprika
Dice half of bread into oiled 13" x 9" x 2" baking pan •.
Mix crab, onion, green pepper, celery, and- mayonnaise.
Spread over bread. Dice over this remainder of bread. Beat
eggs., milk together. Pour over mixture. Place in refrigerator overnight. Bake at 325° for one hour~ Spoon soup
over top; add grated cheese and paprika. Bake another ½
!tour. A marvelous tlo-ahead luncheon dish when served
with-salad, rolls, and dessert.
Sharon Dralle
Washington
CHAFING DISH CRAB
2
2
1
1
1
1
2
cans cream of mushroom soup
tbsp. curry powder
tsp. salttsp. pepper
chopped onion
chopped green pepper
cans water chestnuts, diced
2 cans mushrooms
I cup slivered almonds
3 cans crab meat
Blend the soup, curry powder, salt and pepper. Add the
rest of the ingredients and heat gently. Serve over rice.
Joyce Stedelbauer
Uic::c::nnri
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SALMON .LOAF OR LEFT OVER LOAF
I can salmon, 2 or 3 cups
Rice, cooked
Salt and pepper
Small amount parsley for top
¼ cup butter
3 hard cooked eggs
Onion could be used instead of parsley
Melt butter in skillet. Put cooked rice in and stir well
then salmon--use fork so it will break up the chunks. Cho;
one egg; then mo_ld all this in bowl or loaf pan. Turn out
on_plate; then slice egg and put on top and sprinkle with
onton
or parsley.
Jesse . Cox
Texa1SC ALLOPED SEAFOOD
2 cups water
1 tbsp. salt
1 lb. fresh or frozen flounder, perch or haddock
1~ lb. shrimp, fresh or frozen
½ lb. ·scallops, fresh or frozen
1 bayleaf
4 cloves
4 peppercorns
Put water and se·a sonings in saucepan and bring to- a boil.
Add fish, cleaned shrimp and scallops and cook 5 - 6
minutes. Dra:in thoroughly. Add to sauce.
Sauce :
3 tbsp . butter
3 tbsp . flour
l ½ cups milk
l tsp . salt
Pepper
I tbsp. lemon 1u1ce
I tbsp . parsley
½ tsp. Worcestershire sauce
3 tbsp. buttered dry bread crumbs
Preheat oven to 400°. Melt butter in saucepan. Stir in flour
and then milk to make white sauce. Remove from heat and
add salt, pepper, Worcestershire, lemon juice and chopped
parsley. Fold in seafood and fish. Pour in buttered casserole . Top with crumbs and bake 20 minutes at 400°.
Lois Pinola
Minnesota
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DOWN SOUTH DEEP FRIED SHRIMP
5 lbs. fresh jumbo shrimp. Clean shrimp. Cut on outside
curve and de-vein . Salt and let dry out on towel for ½ hour.
Batter:
4 eggs, beaten
l ½ cups milk
2 tsp. baking powder
1 tsp. salt
Enough flour to make a thin batter that won't run off
too freely
Saltine crumbs
Dip shrimp in batter and immediately into saltine crumbs.
Dry on paper towel on cookie sheet in refrigerator for 1-2
hours. Cook in hot oil- that is no lower than 350°.
Kathy O'Sullivan
California
SHRIMP DE
J AMGHE
Butter 4 large clam shells. Set out medium s1z-e heavy
skillet ~
Fer De Jamghe butter:
1/ 3 cup (l slice) fine dry bread crumbs
½ tsp. salt
¼ tsp. pepper
½ cup butter
2 cloves garlic, minced or crushed
I tbsp. finely chopped parsley
I ½ tsp. finely chopped chives
¼ tsp. Worcestershire sauce
1 tsp. minced onion
Mix and set aside ¼ cup of the bread crumbs, salt and
pepper. Cream together butter and garlic cloves. Thoroughly blend crumb mixture in parsley, chives, Worcester
sauce and onion. Wrap mixture in waxed paper and refrigerate until ready to use.
Prepare l lb. shrimp ( cook, shell, drain). Heat in skillet
over low heat 1 tbsp. butter. Add the cooked shrimp and
cook over medium heat 1-2 minutes or until shrimp are
heated thoroughly and coated with butter. Turn occasionally. Remove skillet from heat. Arrange shrimp in prepared
shells (about 6 in each). Sprinkle over shrimp ¼ cup
sherry. Pour drippings from skillet over shrimp. Remove
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De J amghe butter from refrigerator and cut off small pieces
about ¼ inch thick. Place on shrimp, spreading butter
slightly. Sprinkle over butter and shrimp the remainder of
bread crumbs and paprika. Bake at 400° F. 20-25 minutes,
or until crumbs are lightly browned. Serve immediately as
appetizer. Can also be prepared in casserole and served
as main dish with rice.
Jeanne Eid
Minnesota
SOUTHERN SHRIMP CRAB GUMBO
2/ 3 cup bacon grease
1/ 3 cup flour or slightly more
2 pkg. frozen okra, cut into ¼'' pieces
3 - 4 cups water
1 can tomatoes
2 - 3 medium sized onions
Salt, pepper, garlic _powder--any other seasonings you like
1 large can crabmeat (or fi-esh crabmeat, if available)
I;1 to 2 lbs. washed shrimp ( if frozen, unfreeze before
adding to gumbo)
Rice to serve gumbo over ( 4 - 6 cups co·o ked)
Get bacon grease good and hot. Stir in flour slowly. Let
this mixture get very dark brown, stirring frequently . When
mixture is extremely dark, add okra and stir until it is
sticky and pulls like taffy. Add 3-4 cups water and _tomatoes; stir. Add seasonings. Cook on low heat about 30
minutes, stirring occasionally. Add seafood and cook
gently 12-15 minutes (do not overcook shrimp). You can
use cooked shrimp, and if so, cook gumbo just long enough
to heat seafood after it is added.
Sigrid Glenn
New Jersey
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SWEET AND SOUR SHRIMP CHOW MEIN
(Leftover heef, pork, etc. may also be used.)
1
1
1
3
1
lb. pkg. frozen peeled shrimp
pkg. frozen pea pods
can mushrooms, undrained
tbsp. salad oil°
tsp. salt
¼ tsp. garlic powder
½ cup sliced celery
½ green or red sweet pepper, sliced
1 sliced onion
1 small can pineapple tidbits
2 tbsp. lemon juice
2. tbsp. cornstarch
2 tbsp. brown sugar
2 tsp. soya sauce
1 tsp. ginger
1 can consomme
To the above, one may also add water chestnuts, bamboo
shoots, or bean sprouts.
Cook shrimp according to directions. Drain. Pour boiling
water over pea pods to separate quickly and drain. Simmer
the mushrooms and juice until liquid evaporates. Heat oil
in large skillet and add the next 5 ingredients. Stir, fry
for 2 minutes. Add pea pods and mushrooms, stir, fry for
1 minute. Mix next five ingredients with consomme and
pour over vegetables. Stir occasionally while mixture
thickens and flavors blend. Add shrimp and reheat. Serve
over chow mein noodles or fried rice. Place sesame seeds
and soya sauce on table to put on each serving.
Darlaine Blackbum
Montana
CHINESE FRIED RICE
Approximate cooking time, 15 minutes
½
¼
cup diced cooked pork or chicken
cup diced green onion and greens
3 cups cold cooked rice
2 tbsp. soy sauce
1 well-beaten egg
Fry pork and onion in 3 tbsp. hot oil until tender but not
brown. Add rice and soy sauce; cook for about 10 minutes
over low heat. Add egg and cook about 5 minutes longer.
Do not overcook ! If it isn't dark enough, add more soy
sauce.
Ginny Hood
Washington
�16
OVEN FRIED CHICKEN
Melt butter or margarine in large baking dish or pan on top
of the stove. Amount will vary with amount of chicken, but
be generous. Coat each piece of chicken really well in the
b_utter; then while it is very moist, dip each piece in I
8-oz. box crushed cheese crackers. Place back into buttered baking dish. Place in 350° oven at least I½ hours,
longer if you like a crispy chicken. Turn once if possible,
but not necessary. Salt and pepper slightly during the
baking. The secret of the delicious flavor of this chicken
is the cheese crackers, so don't substitute.
Jane Armstrong
Oklahoma
CHICKEN CURRY
3 to 4 lb. chicken
Water, enough to cover chicken
1 tsp. salt
1 small onion
1 stalk celery
1 bay leaf
2 tbsp. bacon fat
2 onions, thinly sliced
2 tbsp. flour
½ tsp. sugar
½ tsp. salt
1 tbsp. curry powder
Piece the chicken. Cover with water to which you have
added the salt, small onion, celery and bay leaf. Cook
until tender; cool. Remove chicken from bones and save
2 cups cooking liquid. lo bacon fat, fry thinly sliced
onions until golden. Stir in flour, sugar, salt and curry
powder. Add the 2 cups chicken broth and cook and stir
until thick. Add the chicken and heat. Taste for additional
salt, pepper and curry powder. Serve 011er f Luffy rice and
pass chopped green pepper, chopped hard cooked eggs or
chutne y.
Lois Pinola
Minnesota
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SWEET AND SOUR PORK OR CHICKEN
Approximate cooking time, 15 minutes total
½
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2
6
2
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½
I
cup sugar
cup water
tsp. salt
cup vinegar
tbsp. cornstarch
tbsp. water
cups cubed pork or chicken
tsp. soy sauce
small green pepper
cup cubed pineapple
Combine sugar, water, salt and vinegar and heat to boiling.
Combine cornstarch and water. Stir into boiling mixture
and cook until thickened (approximately I minute). Cut
green pepper into thin strips and add to hot mixture along
with meat and soy sauce. Cook approximately 5 minutes.
Serves 3 or 4.
Ginny Hood
Washington
CHICKEN - CHOW
2
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3
BAKE
cups cooked diced chicken
can cream of mushroom soup -- I can water
small can pineapple or Mandarin orange
tbsp. soy sauce
cup celery slices
tbsp . chopped green onion
oz. can chow mein noodles
Combine all ingredients except noodles and mix well.
Fold in one can noodles and turn into 8" x 8" x 2" baking
dish. Sprinkle with remaining noodles . Bake at 350° for
50 minutes.
Lois Pinola
Minnesota
�18
BREAST OF CHICKEN MAGNIFIQUE
4 whole chicken breasts, split
¼ cup butter
2 cups sliced mushrooms
2 cans cream of chicken soup
1 large clove garlic
Crushed thyme
1/ 8 tsp. rosemary
2/ 3 cup cream
Brown chicken in butter. Then remove from butter and
brown mushrooms. Then add remaining ingredients; blend
well. Add browned chicken and cook over low heat 45
minutes. Garnish with toasted almonds. Serve with wild
rice. Makes 8 servings.
Gini Gunn
Wyoming
CHICKEN TETRAZZINE
1
2
3
2
stewing chicken
tbsp. chicken fat or butter
tbsp. flour
cups chicken stock
½ lb. sauteed mushrooms
}·~ cup blanched almonds
l cup sliced pimiento
½ cup heavy cream or 1 egg yolk beaten with milk
2 tbsp. sherry
4 - 8 oz. egg noodles
Cook the chicken until tender. Melt chicken fat and blend
in flour. Add chicken stock, chicken (cut into pieces),
mushrooms, almonds, pimiento, cream, and sherry. Cook
egg noodles and pour sauce over, or mix and bake with
cheese sprinkled on top.
Jane Hart
Kansas
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OVEN CRISP CHICKEN
Cut up chicken
Sour cream
Corn flake crumbs
Salt and pepper
Salt and pepper each individual piece of chicken; dip in
sour cream; cover completely with corn flake crumbs.
Place, skin side up, on foil lined baking pan. Bake at
350° for 1 hour or until tender. There is no need to turn
the pieces during baking. (Pork chops are also delicious
prepared this way.)
Darlaine Blackburn
Montana
ARROZ CON POLLO
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1 frying chicken, cup up
cup fat
cup chopped onion
1 clove garlic, minced
1 large chopped tomato
3 cups hot water
¾ cup uncooked rice (not instant)
1 tbsp. minced parsley
2 tsp. salt
½ tsp. paprika
¼ tsp. pepper
1 bay leaf
¼ tsp. saffron ( optional)
¼
½
Brown the chicken in the fat on all sides. Put chicken in
fat without any flour, salt or pepper dusting. Add onion and
garlic and cook until transparent. Then add rest of ingredients. Cover and cook over low heat 45 - 60 minutes. If
necessary, add more hot water, a bit at a time.
Sue Patton
Texas
�20
CHICKEN WITH BARBECUE SAUCE
Cut chicken into serving pieces (breasts and thighs are
best). Salt, pepper, and flour pieces; brown and place in
casserole.
Sauce:
1 medium onion, chopped
½ cup celery, chopped
¼ cup green pepper, chopped
1 cup catsup
1 cup water
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/ 8 tsp. pepper
Saute onion and celery. Add remammg ingredients, blend
and pour over chicken in casserole. Cover and bake 1 hour
and 45 minutes at 350°.
Earline Cox
Texas
LASAGNE
Sauce:
½
lb. hamburger
2 cups tomato sauce
¼ cup chopped onion
1 cup beef boullion
I clove garlic, minced
¼ tsp. pepper
1 tsp. salt
1 tbsp. Italian seasoning
Brown hamburger and add remaining sauce and ingredients.
Simmer 30 minutes.
½ pkg. lasagne noodles
½ lb. mozzarella cheese
12 oz. cottage cheese
2 eggs, slightly beaten
Parmesan cheese
Cook lasagne noodles. Add cold water until cool enough
to handle. Cover bottom of 8" x 11" baking pan with 1/ 3
sauce. Cover with ½ noodles and layer of thinly sliced
mozzarella cheese, alternating with spoonsful of cottage
cheese which has been mixed with beaten egg. Repeat,
ending with sauce. Sprinkle parmesan on top. Bake 400°
for 20-25 minutes. Can be made early and put in fridge and
baked at serving time.
Pat Combs
California
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21
ITALIAN CHICKEN (on the bone or as a casserole)
Salt and pepper to taste
1 pkg. mushroom gravy mix
I cup water
I tsp. oregano
I tsp. sweet basil ( optional)
1 can pimientos
I green pepper
1 can mushrooms, drained
Chicken
½ cup parmesan cheese
Bake chicken parts (meaty parts, thighs or breasts or legs)
on buttered foil for 45 minutes at 350°. Salt and pepper
parts. While chicken bakes, chop pepper and pimientos;
drain and chop mushrooms. When chopped and ready, set
aside and make up the soup mix. Add 1 cup water very
slowly to soup powder; bring to slow boil. Stir often to
keep from sticking ( teflon pan ideal to use). When mix is
smooth and creamy, add mushrooms, stir well, pimientos
and peppers, then spices. Let cook on lowest heat for
20 minutes; stir often and if thickens too much add small
amount of wate.r. After about 20 minutes, mix into mixture
½ of the parmesan; stir and take off heat. Take baked
chicken parts, place in baking dish, pour mix over chicken
and sprinkle remainder of parmesan on top. Cover and bake
30 minutes at 250°. This can also be used as a casserole.
Just take chicken off bone in large chunks.
, Martha Ware
Mississippi
BAKED CHICKEN
1 chicken fryer
lb. butter
3 tbsp. A-1 sauce
¼
Melt butter in a sauce pan and add A-1 sauce; mix well.
With a pastry brush spread mixture over chicken, cut up.
Arrange on or in a shallow pan. Pour remaining sauce into
pan. Cook one hour at 350°. Turn chicken over once.
Jesse Cox
Texas
�22
CHICKEN CONTINENT AL
3 lbs. (about) frying chicken, cut
10 pieces
1/ 3 cup seasoned flour
¼ cup butter
1 can condensed cream of chicken soup
2½ tbsp. grated 00100
1 tsp. salt
Dash pepper
1 tbsp. chopped parsley
½ tsp. celery flakes
1/ 8 tsp. thyme
1 -1 / 3 cups water
1-1 / 3 cups minute nee
Roll chicken in flour; brown in butter. Remove chicken.
Stir soup, seasonings, and water into drippings. Cook and
stir to a boil. Spread rice in 1 ½ qt. shallow casserole.
Pour all but 1/ 3 cup soup mixture over rice; stir to moisten. Top with chicken and rest of soup mixture. Bake,
covered, at 375 for 30 minutes, or until tender. Makes
4 servings.
°
Norma Phillips
Oklahoma
CHICKEN RICE DIV AN
2 10-oz. pkgs. frozen broccoli
cup shredded Parmesan cheese
6 large slices cooked chicken or turkey
1 cup cooked rice
2 tbsp. butter or margarrne
2 tbsp. flour
1 cup milk
1 tbsp. lemon juice
1 cup sour cream
½
Cook broccoli as directed on package. Drain. Arrange in
11" x 7" pan. Sprinkle with half the cheese; top with
chicken slices. Season with salt and pepper. Spoon on
cooked rice. Prepare a white sauce. Let it thicken; remove
from heat; stir in lemon juice. Gently fold in sour cream.
Pour over chicken and sprinkle with remaining cheese.
Bake in hot oven 400° for 15 to 20 minutes until lightly
browned. Makes 6 servings.
Sally Borden
Colorado
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ENCHILADAS WITH SAUCE
EAchilada Sauce:
2½ tbsp. butter
1 onion, chopped fine
1 cup bell pepper, chopped
1 clove garlic, minced
2 tbsp. flour
1 tsp. crushed red pepper
½ tsp. salt
1 tbsp. chili powder
1 cup tomatoes (canned)
1¼ cup water
2 dashes tabasco
Cook onion, bell pepper, and garlic in butter until soft;
aod flour, salt, chili powder; stir until smooth. Add tomatoes, water, crushed red peppers, and tabasco. Simmer
slowly 20 minutes; then strain. Makes 3 cups.
Soften tortillas in hot fat in skillet. Takes only a few
seconds. Dip hot tortillas in enchilada sauce and put on
plate. Sprinkle with grated cheese and finely chopped
onion. Roll. Top with little more cheese and 2 or 3 tbsp.
enchilada sauce.
Sue Patton
Texas
CHILI CON CARNE
1 lb. ground round steak
1 medium onion, chopped
1 tbsp. fat
1 15-oz. can red kidney beans in sauce
1 10-oz. can Heinz condensed tomato soup
2/ 3 cup water
1 tsp. salt
1 to 2 tsp. chili powder
1 tsp. distilled white vinegar, if desired
Brown steak and onion in fat. Add remaining ingredients.
Simmer, stirring occasionally for 60 minutes or more, or
until desired consistency is obtained. Serves 5. Yields
5 cups.
Nanci La Roi
Michigan
�24
CHILI CON CARNE (meat and peppers)
Chili Beans:
½ of a I -lb. pkg. dried small red beans
I tsp. cumin (Spice Islands)
I or 2 cloves garlic, minced
½ tsp. salt
Pick over beans, wash well, cover with water, boil until
done, about 3 hours. (If beans pre-soaked overnight, cooking time about 2 hours.)
Chili con Carne (Meat Sauce):
2 lbs. beef lean meat (chuck, shoulder, round, etc.)
Have butcher grind through coarsest grind on
machine.
¼ lb. suet
3 medium onions, chopped
2 tbsp. chili powder (Spice Islands)
3 cloves garlic, minced
I tsp. cumin (Spice Islands)
I tsp. oregano ( optional)
I can consomme or beef broth
1 small can tomato sauce ( optional)
Caution! Caution! Both tabasco and chi/is hot as fire!
Proceed with care if using next ingredients!
Tabasco sauce by the drop to increase hotness of
meat sauce ( optional)
Or chopped small green hot chili peppers ( optional)
In a deep cast-iron frying pan, or an electric fry pan,
render suet, remove pieces; brown meat in hot fat; salt
sparingly. Add onions, garlic, spices. Cook until onion
soft, about l O minutes. Cover with consomme and tomato
sauce and consomme-can of water ( optionally another half
can of water). Cover pan with lid. Simmer sauce until
thick, about 45 minutes to an hour, stirring quite often.
Combine meat sauce with drained cooked beans. Serve in
soup bowls with squares of warm cornbread, and green
salad on side .
Mary Ann Wiebe
Oregon
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MEXICAN ENCHILADAS
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Filling:
1 cup large curd cottage cheese
¼ lb. cheddar cheese, cubed
Combine all ingredients; mix well
and
set aside.
Sauce (for 6) :
1 tbsp. pure vegetable oil
½ medium onion, chopped
2 cans tomato sauce (7½ oz.)
1 ½ tsp. chili powder
½ tsp : oregano
½ tsp. salt
6 tortillas
Pure vegetable oil for frying. Coarsely grated cheddar
cheese. Saute onions in oil until tender, not brown. Add
tomato sauce, chili powder, oregano and salt. Simmer,
covered for 15 minutes.
To assemble enchiladas: Fry tortillas, one at a time,
lightly in oil. Drain on absorbent paper. Put ¼ cup cheese
mixture in center of each tortilla and roll up. Lay enchiladas, fold side down, in a 3 qt. casserole dish. Pour hot
enchilada sauce over and bake at 325 ° for 15 minutes.
Serve with grated cheese generously sprinkled on top.
Serves 6.
Ann Ambrose
Colorado
ENCHILADA CASSEROLE
6
2
1
1
1
1
1
oz. pkg. corn chips
cups sharp process American cheese, shredded
15-oz. can (1-2 / 3 cup) chili with beans
15-oz. can (1-2 / 3 cup) enchilada sauce
8-oz. can tomato sauce
tbsp. instant minced onion
cup dairy sour cream
For a topper, reserve 1 cup of the corn chips. Combine
remaining chips with l ½ cups of the American cheese, the
chili with beans, enchilada sauce, tomato sauce, and
minced onion. Pour into 11" x 7" x 1½" baking dish. Bake
uncovered in 375° oven 30 minutes until hot. Spread top of
mixture with sour cream; sprinkle with additional shredded
cheese, Circle reserved corn chips around edge. Bake 5
minutes longer. Makes 6 servings.
Connie Mahannah
Missouri
�I
26
ENCHILADAS FOR FOUR
¼
lb. margarine
3 tbsp. flour
1 large diced onion
5 small cans Hunt's tomato sauce
1 tbsp. chili powder
¾ cup (about) grated cheese
Chopped onions for topping
Tortillas and 1 lb. meat
Melt margarine in iron skillet. Add flour and diced onion;
saute. Add tomato sauce and chili powder. Simmer. Add
½ cup grated cheese. Heat tortillas in a strainer over a
pot of hot water. Saute 1 lb. meat. Fill soft tortillas, fold
together, fasten with toothpick, cover with sauce, add
more grated cheese, top with chopped onions.
Jo Osborn
Texas
HOT-TA
½
4
2
1
2
¼
MEAT PIES
cup melted shortening
cups flour
tsp. baking powder
tsp. salt
beaten eggs
cup milk or cream
Knead well and chill dough. Fry in deep fat 3700 for 5-6
minutes. Flour board and roll thin; cut in saucer shapes;
fill; roll over and prick tops.
Filling:
½ lb. ground chuck
I½ cup onion, chopped
6 scallions, chopped
2 very hot peppers
or I green and 1 red pepper, chopped
Salt, pepper, little tabasco
Parsley and garlic
2 tbsp. flour
Cook; fry in oo.con fat a little. Put filling in dough and fry
in deep fat 3700 for 5-6 minutes. Can be made small or
meal size . . Good .
Gerri Hooks
Idaho
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CHILI CON CARNE •• FAVORITE VARIATIONS
Omit beans. Make meat sauce with fine grind (hamburger
grind) lean meat for the below:
In greased casserole, alternate layers of cooked cornmeal
mush and meat sii,uce, top layer meat sauce; garnish with
sliced stuffed olives ("chili pie").
In large soup bowls, spoon meat sauce over hot cooked
spaghetti ("chili mac").
In large soup bowls, spoon meat sauce over an ice-cream
scoop of hot cooked rice ("cliili rice").
Teenagers', Hockey Fans', and Football Fans' Favorites:
On hot dogs, cut length of weiner to hold I heaping tbsp.
meat sauce ("Sou'Westrs").
Serve generous helping meat sauce on toasted hamburger
buns ("Sloppy Joes").
Mary Ann Wiebe
Oregon
PORCUPINES IN CHILI FLAVORED SAUCE
Sauce:
4 cups tomato juice
2 tsp. chili powder
¼ tsp. allspice
½ tsp. celery seed
I tsp. Worcestershire sauce
I tsp. brown sugar
Combine all ingredients into saucepan-. Cover and simmer
for 10 minutes.
Porcupines:
1 lb. lean ground beef
½ cup uncooked rice
½ cup chopped onion
½ cup chopped green pepper
½ cup finely chopped celery
1 bea~en egg
2 tsp. prepared mustard
I½ tsp. salt
¼ tsp. pepper
Mix well and form info 1½ inch balls. Place in medium
sized baking dish. Pour sauce over balls. Cover and bake
in 350° oven for I hour. Serves 4.
Note: 1 cup fluffy cooked rice may be substituted for that
ca lied ih the recipe.
Joan Wilson
Washington
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28
SPAGHETTI AND MEATBALLS
I onion, chopped
3 tbsp. fat
I large can tomatoes
2 small cans tomato paste
2 cups water
I tbsp. sugar
I tsp. salt
½ tsp. pepper
I bay leaf
Cook onion in fat till golden; add tomatoes, tomato paste, ·
water, sugar, salt, pepper and bay leaf. Cook slowly, I hr.
Meatballs:
2 lbs. ground beef
I cup cracker crumbs
½ cup Parmesan cheese
I cup milk
2 eggs
l tsp. parsley
I tbsp. garlic salt
Salt and pepper
Mix well together and shape in small meat balls. Fry in
pan till done. Cook spaghetti, arrange on large platter
with meatballs and pour sauce over. Serve with hot French
bread and green salad.
Betty Spencer
Texas
HAMBURGER CASSEROLE
4 cups noodles
2 lbs. hamburger
2 cartons sour cream
I carton cottage cheese
Green onions
2 small cans tomato sauce
Cook hamburger with onion, garlic, tomato sauce. Cook
noodles according to package. Mix sour cream and cottage
cheese together and cut up 2 green onions in it. In cas- .
serole make layer of ½ noodles, layer of cottage cheese
mixture, layer of rest of noodles, and place meat on top.
Bake 45 minutes at 350
Serves 8.
°.
Sarah Jauch
Iowa
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EASY SPANISH RICE
6 tbsp. uncooked rice
I can tomato soup
I onion, chopped
½ cup grated cheese
¼ cup stuffed olives, chopped
½ cup melted butter
I cup hot water
Mix all ingredients together. Bake in covered dish one
hour at 350°.
Berwyn Kelsay
Texas
BEEF STROGANOFF
2 lbs. beef sirloin, cut in ¼ inch strips, 2-3 inches
long
2 tbsp. flour
I tsp. salt
4 tbsp. butter
2 cups thinly sliced fresh mushrooms (or canned or
frozen)
1 cup chopped onions
I large clove garlic, minced
Combine flour and salt; dredge meat in mixture. Heat
butter till bubbly in skillet; add sirloin strips; brown rapidly on all sides. Add mushrooms, onions and garlic; cook
3 or 4 minutes, or till onion is nearly tender. Remove meat,
mushrooms, onions from skillet to plate.
2 tbsp. butter
3 tbsp. flour
1 heaping tbsp. tomato paste
1 can condensed beef broth
1 cup dairy sour or salad cream
2 tbsp. "medium dry" sherry
Add butter to skillet drippings; when bubbly bl:end in flour.
Add tomato paste. Slowly pour in cold beef broth. Cook and
stir constantly till thickened. Return browned sirloin strips,
mushrooms, onions from plate to sauce in skillet. Turn
heat down to simmer; stir in sherry; stir in sour cream.
Heat briefly. Serve over hot cooked dark brown rice. To
hold in oven, keep oven temperature 3000 or lower. Sour
cream may curdle if too high heat used. In "heat briefly"
do not allow a long rolling boil. Makes 4 generous servings, or 6 regular servings .
Mary Ann Wiebe
Oregon
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30
ME .\f
BALLS AND POTATOES IN CURRY SAUCE
1½ lbs. hamburger
cup minced onion
1 cup bread crumbs in 1/ 3 cup sour cream
2 tbsp. chopped parsley
1½ tsp. salt
¼ tsp. pepper
½
Mix above ingredients; form into balls one inch in diameter.
Brown on all sides in skillet with 3 tbsp. cooking fat;
_then remove to a casserole. Brown 20 potato balls (made
by scooping potatoes with a melon-ball utensil), and place
the-m over the meat balls.
Sauce:
1 can condensed cream of celery soup
1 cup sour cream
½ tsp. curry powder
Mix thoroughly and pour over potatoes and meat balls.
Cover and bake at 350 for 25 minutes. Uncover and bake
12 minutes longer. Serves 6.
°
Billye Shaw
Texas
SLUSHBURGERS
1 lb. hamburger
cup chopped green pepper
cup chopped celery
cup chopped omon
1 tbsp. flour
1 can tomato soup
½ cup water
½ cup catsup
Dash pepper
½ tsp. salt
8 - 10 hamburger buns
¼
½
½
In skillet over medium heat, brown hamburger meat lightly.
Add vegetables. Continue until tender, about 5 minutes.
Stir in' flour. Add remaining ingredients and simmer gently
5 minutes. Spoon on buns.
Earline Cox
Texas
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POT ROAST AND VEGETABLES
Instead of cooking your roast in the oven, it stays much
moister if you cook it on top of the stove in a dutch oven.
Use a rump roast, about 4 lb.; brown in hot fat all over
slowly, for about4 hours. Add peeled potatoes and carrots,
sliding under roast so they will brown. Make gravy from
fa t after roast and vegetables are done.
Betty Spencer
Texas
MUSHROOM BEEF CASSEROLE
1 lb. ground beef
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2 tbsp. salad oil
1 medium onion
1 #303 can tomatoes
Salt and pepper
1 tbsp. catsup
1 tbsp. steak sauce
¼ cup green pepper
4 cups macaroni, cooked
2 tbsp. parsley (can use dried)
1 can mushroom soup
Sharp or medium cheese for the top
Brown beef in oil; add chopped onion and green pepper.
Cook until meat is well done. Add salt and pepper and
tomatoes, a bit of garlic salt, too, if desired. Add catsup,
steak sauce and cooked macaroni or spaghetti. Before putting in baking dish. quickly blend 1 can mu,,hroom soup
and the parsley, blending as little a;, possible. C Ll Yer top
with grated cheese. Can be put into refrigerator until ready
to use. Just he:at until d.eese me:lts and bubble s . For a
party add extra mushrooms.
Jane Armstrong
Oklahoma
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ROAST BEEF TENDERLOIN
1 trimmed beef tenderloin
3 cloves garlic
3 tbsp. salt
Preheat oven to 4500. Tie tenderloin with string every ½
inch. In small bowl crush garlic and mix with salt to make
a paste. Rub on the ineat and plac_e on baking sheer_. B_ake
30-35 minutes, until brown and crisp out s ide, rare ms1de.
Lois Pinola
Minnesota
�-1
32
ORIENTAL BEEF
1
1
1
2
3
1
tbsp. oil
lb. ground beef
green pepper (slivered)
cups sliced celery
green onions and tops ( chopped)
10-oz. can cream of celery soup
¼ cup cream
1 tbsp. soya sauce
¼ tsp . pepper
½ cup fine bread crumbs
½ cup slivered almonds
2 tbsp. melted butter
1 10-oz. can sliced or fresh mushrooms
Heat oil in heavy pan. Brown meat. Place in a buttered
casserole. Sprinkle with green pepper, celery, onions and
mushrooms. Combine soup, cream, soya sauce and pepper.
Pour over meat and vegetables. Combine crumbs, almonds
and melted butter and sprinkle over all. Bake at 3750 for
3 5-40 minutes.
Jackie de Rappard
Missouri
BEEF WITH MUSHROOMS
1 clove garlic
3 tbsp. cooking oil
Salt and pepper
I½ lb. round steak, cut In 1/ 8" slices
3 tbsp. diced onion
1 ½ cups beef broth, or bouillion
½ lb. fresh mushrooms, sliced
3 tbsp. cornstarch
I tbsp. soya sauce
Water
Place oil and garlic in heavy frying pan. Cook gently
about 2 minutes and remove garlic. Add seasoned steak
slices and onion, cooking over moderate heat, stirring constantly, until the meat is nicely browned. Add beef broth
and sliced mushrooms. Cover pan tightly and cook gently
about 10 minutes. Add soya sauce to cornstarch with enough
water to make a thin paste. Mix well into broth, cooking
over low heat and stirring constantly until broth thickens.
Serve with hot boiled rice.
Sue Sterns
Wisconsin
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33
SUCCULENT STEAK AND BASTE
½ tsp.
ground pepper
tbsp. brown sugar
tsp. garlic salt
cup cider vinegar
tsp. salt
¼ cup Worcestershire sauce
4 tbsp. butter
¾ cup lemon juice
2½ lbs. sirloin steak, cut into serving size pieces
½ tsp. monosodium glutamate
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In a small saucepan combine pepper, brown sugar, garlic
salt, vinegar, salt, Worcestershire, and butter. Bring to a
boil and simmer for 3 minutes; then remove from heat and
add lemon juice. Sprinkle steaks with monosodium glutamate; marinate in vinegar mixture for 30 minutes. Broil
meat 3 to 5 inches from hot coals or under broiler in oven,
::,nd baste occasionally as steaks cook to <loneness you
ltke. Makes 4 to 6 servings.
Joan Wilson
Washington
STUFFED CABBAGE ROLLS
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12 large cabbage leaves
I ¼ lbs. lean ground beef
2 tsp. salt
1 -i tsp. repper
I cup cooked rice
½ cup chopped onion
I egg
½ tsp. thyme
I (14 oz.) Hunt's sauce
1 tsp. sugar
I tsp. lemon J mce
¼ cup water
Cover cabbage leaves with boiling water for 5 minutes;
drain. Combine next 7 ingredients and ½ can Hunt's sauce.
Place equal portions of meat in center of each leaf. Roll
up and fasten with toothpicks. Place in large skillet; stir
in remaining Hunt's sauce, sugar, lemon juice and water.
Simmer, covered, one hour. 6 servings.
Connie Mahannah
Missouri
�34
WIKIWIKI HAM BAKE
1 · sliced ready-to-eat ham, about ¾ inch thick
1 can (1 lb. 4 oz.) pineapple chunks
½ cup firmly packed brown sugar
1 can (1 lb.) whole sweet potatoes
12 large marshmallows
Cut ham into 6 serving size pieces; brown in large frying
pan. Drain syrup from pineapple into 2 cup measure ; stir
in brown sugar until dissolves; pour over ham; heat to
boiling. Pile ham in middle of 2 qt. baking dish; arrange
sweet potatoes around edge. Tuck pineapple chunks in
between potatoes; pour hot syrup over it. Bake in hot oven,
400
for 15 minutes. Add marshmallows and heat 5 minutes more. Serves 6.
°,
Kathy O'Sullivan
California
CORNED BEEF CASSEROLE
I 8-oz. pkg. noodles, cooked and drained
1 · can corned beef
I 12-oz . can American cheese, grated
I can cream of chicken soup
I cup milk
½ chopped onion
Cover with buttered crumbs . Bake rn 2 qt. casserole for
45 minutes in 350 oven.
°
Connie Mahannah
Missouri
OVEN BARBECUED SHORT RIBS
2 lbs. beef short ribs
½ cup red dinner wine
I 8-oz. can tomato sauce
I tsp. salt
I pkg. Lipton onion soup
2 tbsp. wine vinegar
I tsp. prepared mustard
Trim some fat from short ribs and rub hot skillet with it.
Brown ribs slowly on all sides. Drain off fat. Combine all
other ingredients. Put ribs in casserole and pour sauce
over ribs. Cover tightly. Bake at 300° for I½ to 2 hours.
Jackie de Rappard
Missouri
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35
SWISS STEAK
I cup dry white table wrne
3 tbsp. wine vinegar
I canned green chili finely chopped
1
1
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2
2
tbsp. brown sugar
tsp. salt
tsp. garlic powder
lbs. beef round ste'11<, cut l ½-2 inches thick
tbsp. shortening
Sauce:
1 cup drained marinade
!1 cup bouillion
¼ cup chili sauce
2 tbsp. chopped onion
2 tsp. cornstarch
2 tsp. water
Garnish :
3 medium sized tomatoes, quartered
)~ cup pitted ripe olives
1 small can ( 4 oz.) artichoke hearts, drained
Mix first 6 ingredients for marinade. Trim any excess fat
from meat. Place meat in pan or bowl and marinate in
refrigerator overnight. Next day, drain meat well, saving
marinade. In a large pan with cover, brown meat on both
sides in heated shortening. Add marinade, bouillion, chili
sauce and chopped onion. Cover pan and simmer meat until
tender, about l¼ hours. Skim any fat from liq.iid. Blend
cornstarch with water and stir into liquid. Cook until
thickened. Add tomatoes. olives, artichoke hearts. Heat.
Place meat on heated sen·ing platter. Arrange garnish
around and on top of meat. Spoon on a litclc- of the s auce.
Serve the remainder s eparate h· . ~lakes 6 servin gs.
ARMENIAN RICE
5
1
1
2
1
1
~lary Ti c henor
Ind iana
slices cubed bacon
cube butter or margarine
cup raw rice
bouillion cubes
can consomme
can water
Fry bacon until brown. Add butter , rice. Simmer 10 . minutes. Put into casserole. Add bouillion cubes, consomme,
water. Let stand all day ( if desired). Bake one hour at
3 500. Just before serving add 1 2 cup choppc-d nuts .
Margaret Douglas
'.'Jorth Carolina
�36
UPSIDE DOWN HAM LOAF
I~ heavy ir~n frying pan, 10" in diameter, arrange 7-8
pineapple slices, mandarin oranges, maraschino cherries,
and pecan halves. Cover with brown sugar.
¾ lb.
½ lb.
¼ lb.
cured ham steak }
round steak
lean pork steak
ground together
1 egg
¾
½
½
½
cup
cup
cup
tsp.
Pepper
milk
tomato soup
cracker crumbs
salt
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Blend completely. Bake 1 hour at 350°. Invert pan carefully
on large round platter. Garnish with fresh mint or parsley.
Joyce Stedelbauer
Missouri
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SIRLOIN SHISH - KA - BOB
2 lb. sirloin, cut into about 1 inch squares
cup wine vinegar
cup lemon juice
2 tbsp. salad oil
2 onions, sliced
1 tsp. salt
½ tsp. pepper
¼ tsp. oregano
¼
½
Combine all ingredients in pan and marinate meat for
about 2 hours in refrigerator. Oil skewers. Salt and pepper
meat and baste with melted butter. Outside, broil until
done. Inside, broil about 10 minutes on each side, or done
to suit taste. This shish-ka-bob can include many things
other than the sirloin. A few suggestions are potatoes,
small tomatoes, peppers, onions. For individuality, make
up your own broiled-meal-in-one.
Norma Phillips
Oklahoma
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CHEDDAR TURKEY CASSEROLE
1 cup packaged pre-cooked rice
2 tbsp. instant minced onion
!2 of 10 oz. pkg. frozen green peas, thawed & broken apart
4 - 6 sliced cooked turkey
or 2- cups diced turkey or chicken
1 can condensed cheese soup
1 cup milk
1 cup finely crushed round cheese crackers
3 tbsp. butter or margarine, melted
Prepare rice according to package directions, adding the
instant minced onion to the boiling water. Fluff cooked
rice with a fork and spread in greased 10" x 6" x l ½"
baking dish. Sprinkle with peas; cover with turkey. Blend
soup and milk; pour evenly over turkey. Combine crumbs
and butter; sprinkle over casserole. Bake in moderate
oYen, 350
for 35 minutes or till heated through. Makes
4-6 servings. Note: Canned peas may be used. For com-
°,
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[a11y casserole, add 12 cup a/111011ds II hich hal'e been
toasted in butter over l01c heat 10 -15 111i11utes
Virginia Kuntz
Ohio
SKILLET BEEF AND BEANS
lz
lb. lean tender steak
tbsp. oil
medium chopped onion
cups French cut frozen green beans
cup sliced (bias) celery
tbsp. cornstarch
tbsp. soy sauce
cup mushrooms
¾ cup liquid (juice from mushrooms and water)
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Cut steak in strips; brown in oil. Add onions, beans, celery. Cook 4-6 minutes. Stir. Combine cornstarch and s_oy
sauce with liquid. Adel to skillet w1th mushrooms. St1r,
cooking until liquid is shiny. Cover; cook till beans are
tender. Garnish 1cith /1i111ie11to. Se/"/"e II ith rice.
Jo Osborn
Texas
�38
BOSTON BAKED BEANS
4
1
1
1
cups (2 lbs.) uncooked white pea beans
bay leaf
tbsp. dried parsley
tbsp. celery leaves, dried
½ lb. salt pork, ·~ubed
1 medium onion, sliced
½ cup molasses
½ cup brown sugar
1 tbsp. dry mustard
¼ tsp. pepper
2½ cups tomato juice (20 oz. can)
Wash beans well. Cover with cold water and soak overnight.
Simmer beans, using the water beans were soaked in, for
about ¾ hour (until beans begin to split), with bay leaf,
parsley and celery. Heat molasses, brown sugar, mustard,
pepper and tomato juice in saucepan until it boils. Put
alternately layers of beans (with the water), onion slices
and salt pork in large bean pot and pour sauce over all.
Bake for 6 - 8 hours in 275 oven, stirring occasionally.
Recipe may be halved.
°
Jackie de Rappard
Missouri
PORK CHOPS NORMANDE
6 pork chops
Salt
Ground black pepper
·2 tbsp. butter
1 cup light cream
Lemon juice to taste
Tart applesauce, or sauced sliced apples
Trim off and discard excess fat from pork chops. Rub salt
and pepper into the meat on both sides. Brown chops over
low heat in butter, adding butter as needed. Cook slowly
until pork is well done. Transfer chops to a hot platter
and keep hot. Add the cream to the skillet and simmer
until the quantity is reduced by ¼ the original amount. Sea son the sauce to taste with lemon juice, salt and peppe1:.
Pour over chops. Serve with tart applesauce or sliced
apples sauced in butter. Makes 6 servings.
Ann Ambrose
Colorado
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CORN - RICE CASSEROLE
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2 cups cooked rice
1 cup whole kernel corn
2 tbsp. butter
I onion
.
½ lb. American cheese, grated
Salt, pepper, paprika
1 cup whole milk
l cup chopped celery
Sliced almonds
Brown onion in butter. Mix all ingredients and bake at
350° for ½ hour or until bubbly and brown.
Sarah Jauch
Iowa
TUNA BAKE
2 tbsp. butter
3 tbsp. flour
1 cup milk
salt
Dash pepper
¼ tsp. paprika
2 well beaten egg yolks
¾ cup grated cheese
2 cans tuna
2 stiffly beaten egg whites
½ tsp.
Melt butter; add flour and blend. Gradually add milk; cook
over low heat until smooth and thick, stirring constantly.
Add seasonings. Add small amount of hot _sauce to egg
yolks and stir into remaining sauce. Stir in cheese and
tuna. Fold in egg whites. Bake in greased I½-qt. casserole in moderate oven (325°) for 1 hour. Serve at once.
Betty Spencer
Texas
�40
BEAN POT LIMAS WITH BACON
2 cups dried beans or canned
lb. salt pork or bacon
1 small onion, chopped
¼ cup fat
1½ tsp. prepared mustard
Garlic
2 tbsp. Worcestershire sauce
1½ tsp. chili powder
1 tsp. salt
1 can tomato soup (10½ oz.)
1/3 cup vinegar
Bacon strips
Brown sugar
¼
Soak beans overn~ght. Drain, add salt pork aad simmer
until done. Save I½ cups liquid. Brown onion and garlic
in hot fat and add all but beans and bacon. Cook 5 minutes.
Alternate beans and sauce in greased casserole and top
111·ith. bacon slices. Bake in 4000 oven for 30 minutes.
Gerri Hooks
Idaho
MARGARET'S BAKED BEANS SUPREME
½ lb.
sliced bacon
2 medium onions
2 l¼-lb. cans pork and beans
1 ½ tsp. dry mustard
9 oz. crushed pineapple
¼ cup chili sauce
¼ tsp. salt
Dice bacon. Chop onions. Turn them into a frying pan.
Saute slowly until onions are soft. Drain off fat. Combine
bacon, onions with the beans, mustard, pineapple, chili
sauce, salt. Put in casserole. Bake at 275° for I½ to 2
hours. Serves 6.
Margaret Douglas
North Carolina
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41
ONION SOUR CREAM PIE
Rich biscuit dough made from 1 ½ cups flour
7 medium sized baking onions
¼ cup (4 tbsp.) butter
2 eggs
1 cup (½ pt.) commercial sour cream
1 tsp. salt
1 /8 tsp. pepper
Line an 8" square or round pan with biscuit dough; chill.
Slice onions and saute in butter until clear; spread over
biscuit dough. Beat eggs slightly and blend in sour cream,
salt, and pepper. Pour over onions. Bake in a very hot
oven 450° for 10 minutes; reduce heat to moderate, 350°,
a nd 'contin,ue baking 45 minutes longer, or until filling
has set. Serves 8.
Mary Tichenor
Indiana
GREEN BEAN CASSEROLE
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2 10 pkg. French string beans, thawed
1 cup water chestnuts, sliced
1 lb. can bean sprouts, drained
½ lb. fresh mushrooms, sliced (or canned mushrooms)
1 medium onion, chopped
'
Salt to taste
1 cup aged cheddar cheese, grated
1 can French fried onions, crumbled
2 cups medium cream sauce
In a buttered 2-qt. casserole, in alternating layers, place
chestnuts, sprouts and onions. Cover with cream
sauce and sprinkle lightly with salt and cheese. Repeat
layers with remainder. Bake at 350° about 1 hour. Then
put crumbled onions on top and bake 10 minutes more.
½ beans,
Sue Sterns
Wisconsin
�42
MEAT AND CHEESE LOAF
I½ cups cheese (old cheddar)
2 lbs. meat (hamburger, or your choice)
2 cups milk
I cup bread cru~bs
2 eggs
1 tsp. celery sa It
1 tsp . pepper
½ · tsp. paprika
2 tsp. salt
I large onion
I green pepper
Mix all tosether and bake a bout 2 hours, basting three or
four times, in loaf pans at 350°.
Louise Hewes
Massachusetts
AUNT IRENE'S HAM LOAF
1
1
1
2
lb. smoked ham, 1 lb. lean fresh pork, ground together
cup milk
cup fresh bread crumbs
esss
Mia all in1fedients together and shape into loaf in center
of lar1e pan. Bake 30 minutes in 325 ° oven. Theo baste
with glaze and bake 2 hours longer, basting every 20
minutes.
Glau:
I cup brown sugar
pineapple juice
2 tbsp. vinegar
1 tsp. mustard
Let come to a boil.
Note: It is a good idea to double or triple this recipe as
the larger pieces of ham and pork are usually most easily
obtainable. Make separate loaves and freeze the extra
ones.
¼ cup
Virginia Kuntz
Ohio
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43
CARROT - APRICOT PUDDING
3 lb. carrots, peeled and cut into rounds
I cup brown sugar
I½ tbsp. cornstarch
1 tsp. grated or~nge rind
1 cup apricot juice, and apricots
2 tbsp. butter
Cook carrots in salted water until just tender. Arrange
carrots in casserole. Drain apricots and arrange, cut side
down, over carrots. Combine sugar, cornstarch, orange
rind and apricot juice. Cook until slightly thick; add
butter and pour over carrot and apricot mixture. Bake at
325° for 45 minutes.
Jane Armstrong
Oklahoma
RICE DRESSING
1 cup rice
3 large onions, sauteed
1 green pepper
5 stalks celery
Mix with rice, mushroom and sage. Sufficient for one
large turkey or fowl.
Sarah Jauch
Iowa
POTATO DAULPHINAISE
I½ cups milk
1 beaten egg
1¼ lb. potatoes (about 6 medium size, peeled and thinly
sliced)
½ cup grated Swiss cheese
Salt and ·pepper to taste
Pinch of nutmeg
Scald milk . Cool some; pour in m1x10g bowl. Add egg,
potatoes, Swiss cheese, salt, pepper and nutmeg. Mix.
Pour in earthenware casserole, rubbed with garlic and
buttered. Sprinkle with cheese and 3 tbsp. butter . Bake
at 350° about 45 minutes.
Rose Marie Burley
Minnesota
�44
COMPANY VEGETABLE CASSEROLE
2
1
1
1
1
1
1
10-oz. pkgs. frozen cut green beans
lb. can bean sprouts, drained
can (4 oz.) water chestnuts, drained and sliced
3-oz. can mushroom pieces, drained
10-oz. can cheese sauce
small onion, minced
3½-oz. can French fried onion rings
_Cook green beans until barely tender. Drain and toss
lightly with bean sprouts, water chestnuts and mushroom
pieces. Turn into a shallow casserole. Mix cheese sauce
with minded onion. Spoon over vegetables. Bake in -moderate oven (3500) for 25 minutes. Top casserole with onion
rings and bake for 10 minutes more. Makes 6 servings.
Gini Gunn
Wyoming
SWEET POTATO FLUFF
I 23-oz. can whole sweet potatoes
Salt and pepper to taste
Mayonnaise
¾-1 cup chopped celery
5 - 6 chopped green onions
Drain sweet potatoes; save 'liquid. With electric mixer,
mash the potatoes and about 1/3 of liquid from potatoes;
whip. Add mayonnaise, a heaping tablespoon at a time,
whipping after each addition, until a fluffy thick consistency is attained. Add salt and pepper to taste. Fold
celery and green onions into sweet potato mixture. This
dish is particularly good when serving smorgasbord style
meals, or when served at a salad appetizer bar.
Darlaine Blackburn
Montana
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45
ORANGE SAUCE (for duck)
6 tbsp. currant jelly
3 tbsp. sugar
1 tsp. grated orange rind
2 tbsp. orange juice
2 tsp. lemon juice
2 tbsp. port wine
Salt and pepper (cayenne)
Add sugar and grated orange rind to currant jelly, and
beat until smooth. Add rest of ingredients and beat at
least 5 minutes.
Nanci La Roi
Michigan
PARSNIP FRITTERS
Parsnips
I tsp. butter
½ tsp. salt
½ tsp. pepper
Flour
Butter for frying
Cook parsnips in boiling salted water. Mash and season
with butter, salt and pepper. Make into oval balls on
floured board. Fry in butter until well browned.
Rose Marie Burley
' Minnesota
HERB SEASONED BROCCOLI
½ cup butter
4 tbsp . lemon JUiee
1 garlic clove, minced
¼ tsp . oregano
¼ tsp. salt
Black pepper freshly ground
Make sauce enough for 2 pkgs. frozen broccoli.
Carol Boberg
Texas
�46
PENNSYLVANIA DUTCH FRIED CARROTS
IO good sized carrots
4 strips bacon, diced
½ tsp. salt
¼ tsp. pepper
l tbsp. parsley flakes
1 tbsp. sugar
Pinch sweet basil
Pinch dried lemon peel
Cook sliced carrots until almost done. Crisp bacon; add
carrot~ and ~ littl~ water ~o pan; add other ingredients
and mllt. Sprtnkle hghtly wuh flour and mix once. Cover
and let cook until done, about 20 minutes.
Rose Marie Burley
Minnesota
BRAISED ROMAINE LETTUCE
3 heads romaine lettuce
butter
2 large onions, sliced
3 large carrots, peeled and sliced
½ tbsp. salt
1 tsp. dried savory
I½ tbsp. French dressing
2 ribs celery, diced
¼ cup
Wash and drain lettuce, and tie each head with string.
Parboil the lettuce in salted boiling water for 8 minutes.
Remove them from water and immediately plunge them into
cold water. Press out as much water as possible, remove
string, and cut each head in half lengthwise. In a large
heavy skillet over low heat, melt butter. Add onions and
carrots, and cook vegetables slowly for 10 minutes. Using
a flat, ovenproof pan, preferably something that can go
straight to the table, arrange the lettuce on the bed of
vegetables and sprinkle with salt, savory and French
dressing. Over the top scatter diced celery. Cover it and
put in slow oven for one hour. Serves 8.
Lucile Griffiths
California
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47
GREEN VEGETABLE CASSEROLE
1 pkg. frozen baby limas
1 pkg. frozen French cut green beans
1 pkg. frozen green peas
Green peppers, thinly sliced
1 large pkg. cream cheese
2 tbsp. mayonnaise
Milk to thin
Parmesan cheese
Cook vegetables separately; place in layers in casserole.
Cover with layer of green peppers. Make sauce of cream
cheese, mayonnaise and milk. Pour over and sprinkle with
parmesan cheese.
Jo Osborn
Texas
TANGY GREEN BEANS
2 tbsp. prepared mustard
2 tbsp. sugar
1/3 cup butter
½ tsp. salt
2 tbsp. lemon juice
2 tbsp. vinegar
3 cups hot cooked green beans
Heat mustard, sugar, butter and salt together slowly, stirring constantly. Stir in lemon juice and vinegar. Pour
over green beans and heat through. Serves 6.
Jeanne Eid
Minnesota
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48
& Candies
"Pastries and confections
To add to your collection"
GRASSHOPPER PIE
Crust:
18 chocolate wafers, crushed
½ cup melted butter
Mix and press into 8" pie pan. Chill thoroughly.
Filling:
¼ cup milk
½ pt. whipping cream
4 tbsp. creme de menthe
4 tbsp. creme de cacao
30 large marshmallows
Melt marshmallows in milk in double boiler, and cool
thoroughly. Whip cream and add liqueurs; fold in marshmallows and a few drops of green food coloring to make
pale green. Chill several hours,
Earline Cox
Texas
CHOCOLATE REFRIGERATOR DESSERT
Crust :
2½ cups graham cracker crumbs
½ cup butter
Mix and press into 8½" or 9" pan. Bake and cool.
Filling:
½ cup butter
1 cup icing sugar
½ tsp. vanilla
2 eggs
2 squares melted unsweetened chocolate
½ cup nuts
Bea~ together butter, sugar and vanilla. Add eggs and beat
5 mrnutes. Add chocolate and beat until thickened. Add
nuts. Serve with whipped cream.
Norma Phillips
Oklahoma
�49
FRENCH SILK CHOCOLATE PIE
½ cup
¾ cup
butter (room temperature)
sugar
I square chocolate
2 eggs
I tsp. vanilla
Cream butter and sugar. Blend in the chocolate which has
been melted and cooled. Add vanilla. Add eggs, one at a
time, beating 5 minutes after each addition at medium
speed on mixer. Put into baked 9" pie shell and chill
about 4 hours or overnight. Serve with whipped cream and
chopped pecans on top.
Sue Sterns
Wisconsin
CHERRY COBBLER
Bottom Layer Fruit:
2 15-oz. tins pitted cherries
3 tbsp. cornstarch
½ cup sugar
2 tbsp. butter
Drain the cherries into a saucepan. Combine the sugar and
cornstarch and add to the cherry juice gradually. Cook,
stirring constantly, until the syrup is thick and clear.
Remove from heat. Add the butter and allow it to melt in
the syrup. Stir in the cherries. Pour into a greased square
9" baking pan.
Biscuit Topping :
cups sifted all-purpose flour
2 tbsp. sugar
4 tbsp. double acting baking powder
½ tsp. salt
½ cup butter
l cup milk
Sift the flour, sugar, baking powder and salt together. Cut
in the butter until the mixture resembles coarse crumbs.
Add the milk, stirring with a fork only until all flour is
moistened. Drop the dough from a tablespoon over the
fruit covering the entire surface. Bake at 350° for 35-40
minutes.
n4
Joan Wilson
Washington
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APPLE PANDOWDY
Fingers of bread, dipped in melted butter
4 large green cooking apples, peeled and sliced
4 tbsp. dark brown sugar
½ tsp. cinnamon
½ cup water
Line a baking dish, bottom as well as sides, with fingers
of bread. Fill in center with apples. Sprinkle apples with
brown sugar and cinnamon. Add water and cover top with
layer of well buttered fingers of bread. Sprinkle with additional sugar. Cover and bake 1 hour at 350°. Serve with
whipped cream.
Gini Gunn
Wyoming
SHOOFLY PIE
The Pennsylvania Dutch cook u·ould set out her molasses
pies, and all the u•hile they were cooling , the flies ll' ould
gather, so that she was continually saying "Shoo flies!"
Thus this creation became knozcn as Shoofly Pie .
Part I:
¾ cup dark molasses ( or dark Karo)
¾ cup boiling water
½ tsp. soda
Part II:
1 ½ cups flour
¼ cup butter or margarine
½ cup brown sugar
Pastry for one 9'' crust
Dissolve soda in hot water and add molasses. Combine
sugar and flour and cut in shortening to make crumbs.
Pour 1/ 3 of liquid mixture into unbaked pie crust. Add
1/ 3 of crumb mixture. Continue alternate layers putting
crumbs on top. Bake at 375 for about 35 minutes.
°
Gini Gunn
Wyoming
�51
CHERRY PUDDING
I cup sugar
4 cup butter
I egg
I cup flour
I tsp. baking soda
Pinch of salt
Dash of vanilla
1 cup red pitted pie cherries and juice
1
Cream sugar and butter. Beat in egg. Fold in flour, baking
s?,da'. salt, vanilla, cherries :nd juice. Bake in greased
9 tin for 25 mrnutes at 350 . Serve warm covered with
hot cherry sauce.
Cherry Sauce:
1 1 2 cup sugar
2 tbsp. flour
I tbsp. butter
I tbsp. mild vinegar
1 11 cups juice or water
1 can drained pie cherries
Boil sugar, flour, butter, vinegar and J u1ce. Add drained
pie cherries.
Joyce Stedelbauer
Missouri
CHERRY BLOSSOM DESSERT
134 cups flour
I cup sugar
I #2 can cherries (save juice)
14 tsp. red food coloring
1 tsp. salt
L 1 tsp . soda
1 cup firmly packed brown sugar
1 cup quick cooking oatmeal
½ cup shortening
Combine ¼ cup of the flour and I cup sugar. Blend in ¾
cup cherry juice and red food coloring; cook until thick.
Add cherries and cool. Sift remaining flour, salt and soda.
Blend in brown sugar, oatmeal and shortening. Press half
of oatmeal mixture in 8" x 8" x 2" pan. Spread cherry
filling over it and then press rest of oatmeal mixture over
top. Bake at 350° for 25 - 30 minutes.
Pat Combs
California
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COTT AGE PUDDING
This is actually a cake. with sauce. Pre pare your favorite
yellozl' cake in a one la yer pan, or use a yellow cake mix
and cook in a one laye r pan . Pre pare sauce as follo ws.
2 tbsp. cornstarch
1 cup granulated sugar
Pinch salt
1 cup boiling water
2 tbsp. butter or margarine
2 tsp. vanilla
In saucepan, mix cornstarch, granulated sugar and salt;
add boiling water and cook until thick. Add butter and
vanilla. Serve over c·a ke.
Betty Spencer
Texas
ROYALE PEACHES AFLAME
~li
½
cup currant jelly
cup sugar
2 tsp. lemon juice
¼ tsp. cinnamon
' 8 well drained peach halves
½ cup port wine
Brandy
In a chafing dish, melt together currant jelly, sugar, lemon
juice and cinnamon. Place peach halves cut side down
and prick. Pour port wine over peaches . Simmer 5 minutes.
Pour brandy over and set aflame. Serve.
Jeanne Eid
Minnesota
LEMON CAKE PUDDING
1 tbsp . butter
cup white sugar
1 lemon juice and rind
1 cup milk
2 tbsp. flour
2 eggs
Pinch salt
¾
Cream butter and sugar. Add flour, lemon juice, and rind.
Break in yolks of eggs . Add milk; then fold in well beaten egg whites. Bake in individual dishes at 350 for 40
minutes. Can be baked in large bowl.
°
Margaret Douglas
North Carolina
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�53
UPSIDE DOWN BERRY COBBLER
¼
½
cup butter
cup sugar
1 cup sifted flour
2 tsp. baking powder
½ tsp. salt
½ cup milk
1 #2 can berries, 1u1ce saved
½ cup sugar
Cream butter and ½ cup sugar. Sift together flour, baking
powder and salt. Add alternately sifted ingredients and
milk to creamed mixture; beat until smooth. Pour into
greased 8" square pyrex dish. Drain can of berries. Put
berries over batter and sprinkle with ½ cup sugar. Pour
1 cup berry juice over all. (lJ ith f resh berries, use orange
juice .) Bake at 375° for 45 minutes.
Sharon Dralle
Washington
PUMPKIN CAKE
½ cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, whole
¾ cup pumpkin
1 tsp. salt
1 tsp. cinnamon
1 4 tsp. baking soda
3 tsp. baking powder
2 cups sifted flour
1 /3 cup sour milk
1/3 cup fresh milk
2/3 cup chopped nuts
°
Combine in order given. Bake in 375 oven for about 30
minutes in two 8" greased pans. Cool and ice.
Spiced Whipped Cream Icing:
½ pt. whipping cream
½ cup granulated sugar
½ tsp. cinnamon
74 tsp. nutmeg
Whip cream until stiff and add other ingredients.
Virginia Kuntz
Ohio
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DATE TORTE
½
box dates (20 dates)
I cup chopped walnuts
2 tbsp. flour
I tsp. baking powder
2 eggs
I cup sugar
I tsp. vanilla
Sherry
Mix together dates, walnuts, flour and baking powder.
Separate eggs; beat yolks. Add to sugar; add to date mixture. Beat whites stiff; add vanilla and fold into mixture.
Put in greased pan and bake in slow oven, 300°, for
45 - 60 minutes. When serving, cut into squares, pour
I tbsp. sherry over each, and top with dab of whipped
cream.
Lucile Griffiths
California
NECTARINE SALAD DESSERT
Leaves of lettuce
I pkg. lemon gelatin
I cup boiling water
I large banana
I tbsp. lemon juice
¼ tsp. salt
½ cup light cream
3 tbsp. sherry
2 fresh nectarines
Clean and chill lettuce and place on tray. (Suggestion:
silz,er tray, sen •ing tray zl'ith foil, or even a cutting board
coz •ered u·ith foil.) Dissolve gelatin in water. Mash
bananas to make ½ cup; combine with lemon juice and
salt and stir into gelatin mixture. Add cream and then
add sherry. Cool until mixture thickens. Add nectarines,
chopped, about I ½ cups. Fold into gelatin mixture and
jell. Cut into squares and place on tray, or individual
mold or any type mold. Sherry ma y be substituted ll'ith
orange juice. This is a good summer buffet suggestion.
Martha Ware
Mississippi
�55
RHUBARB ICE CREAM
3 cups diced rhubarb (about 1 lb.)
cup sugar
1 tbsp. cornstarch
1 tbsp. vanilla
Dash salt
4 egg yolks
2 cups heavy cream
1 2 cup orange J u1ce
14 cup lemon juice
~4
Combine rhubarb and sugar; cook over medium heat until
rhubarb is tender. Whirl sauce in a blender until smooth.
You will have about 2 cups rhubarb puree. Whirl cornstarch, vanilla , salt, egg yolks, cream, orange and lemon
juices together in a blender, or mix with electric mixer.
Blend in rhubarb puree. Pour mixture into a 2 qt. freezer
contarner and partially freeze. Turn into a large mixing
bowl and beat with electric mixer until smooth. Return to
freezer and freeze. Let ice cream mellow about 15 minutes
10 the refrigerator. Makes about 1 1~ qts.
Joan Wilson
Washington
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FRUIT FLAMBE
1 cup sugar
11 ~ cups water
6 peeled fresh peaches or nectarines (canned fruit may
be substituted)
1 cup drained bi ng cherries (brandied pea c hes or
cherries may be used)
i 4 cup cointreau
Dissolve sugar in wa ter; bring to a boil in chafing dish
and boil 10 minutes. (This ,nay be done ahead on stove
and reheated in chaf ing d ish .] Add peaches or nectarines;
add drained biog cherries. Add cointreau and ignite. Let
flames die down. Spoon fruit into dessert dishes or onto
sliced pound cake. Orange cake is a nice accompaniment.
If fruit and liquid are slow to flame, fill a large cooking
spoon or sifrer ladle u·ith cointreau or brandy, light with
match, and pour flaming liquid into chafing dish. This uill
ignite the cointreau fruit syr up.
Kathy O'Sullivan
California
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CORN PUDDING
3 slightly beaten eggs
2 cups drained cooked or canned whole kernel corn
2 cups milk, scalded
1/3 cup chopped onion
1 tbsp. melted butter
1 tsp. sugar
1 tsp. salt
Combine all ingredients; pour into greased l ½ qt. casserole. Set in shallow pan. Fill pan to l" with hot water.
Bake at 350° for 40-45 minutes or till knife inserted in
center comes out clean. Serves 6.
Nancy Lavens
Washington
POPPY SEED CAKE
½ cup
¾ cup
poppy seeds
milk
% cup butter
1 ½ cups sugar
2 cups sifted flour
2 tbsp. baking powder
4 well beaten egg whites
Soak poppy seeds in milk. Cream butter and sugar. Combine flour and baking powder; add to butter and sugar
mixture alternately with milk mixture. Fold in egg whites.
Bake in layer pans, greased and floured, ½ hour at 350°.
Filling:
Jello Coconut Cream pie filling or Robin Hood Instant
Coconut pudding.
White Mountain Cream Fros ting:
1 cup sugar
2 tbsp. corn syrup
½ cup water
¼ tsp. cream of tartar
1/ 8 tsp. salt
2 egg whites, stiffly beaten
1 tsp. vanilla
Boil first 5 ingredients to thread stage. Add boiled mixture to egg whites; beat; add vanilla.
Rose Marie Burley
Minnesota
�57
TOMATO SOUP CAKE
I½ cups flour
I tsp. baking powder
I tsp. soda
¼ tsp. salt
I tsp. crnnamon
½ tsp. nutmeg
¼ cup margarine
I cup brown sugar
I egg
I can tomato soup
½ cup chopped nuts
I cup raisins
Sift flour, salt, soda, baking powder and spices together .
Cream shortening; add sugar gradually, continuing to
cream. Add egg and beat well. Fold in dry ingredients
alternately with soup. Add nuts and raisins last. Bake in
greased 8" x 8 " cake pan at 350° for I hour. Use brown
s ugar or butterscotch frosting.
Ginny Hood
Washington
SOUR CREAM CAKE --NO FROSTING
I / 3 cup brown sugar
I tsp. cinnamon
¼ cup walnuts , crushed
I tsp. vanilla
1 cup sour cream
1-1 / 3 cups white sugar
½ cup butter
2 eggs
2 cups flour
1 tsp. baking powder
I tsp. baking soda
¼ tsp. salt
Mix cinnamon, brown sugar and walnuts together in separate bowl and set aside . Measure and mix dry ingredients
together in separate bowl. Cream butter and sugar; add
eggs and vanilla. Add dry ingredients alternately with
sour cream to butter, sugar, egg mixture. Grease 13" x 9"
x 2" cake pan. Place ½ cake batter in pan and cover with
cinnamon, brown sugar, walnut mixture. Place remaining
cake batter on top. Bake in 350° oven for about 35 minutes.
Darlaine Blackburn
Montana
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58
GERMAN CHOCOLATE CAKE
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1 pkg. Baker's German Sweet Chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks, unbeaten
1 tsp. salt
1 tsp . soda
2½ cups sifted cake flour
1 cup buttermilk
4 egg whites
Melt chocolate in boiling water. Cool. Cream butter and
sugar until light and fluffy . Add egg yolks, one at a time ,
and beat well after each. Add the melted chocolate and
vanilla. Mix well. Sift together the salt, soda, and flour .
Then add alternately with buttermilk to chocolate mixture ,
beating well. Beat until batter is smooth. Beat egg whites
until stiff peaks form. Fold into batter. Pour into three
8" or 9" cake layer pans, lined on bottoms with paper.
Bake in moderate oven (350°) for 35 -40 minutes . Cool.
Frost tops only with Coconut-Pecan frosting or use any
favor i te
frosting
or
whipped cream.
Mary Ziel
Michigan
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1¾ cups sifted flour
1 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
½ tsp. cloves
½ cup shortening
1 cup sugar
1 ½ cups pumpkin
1 cup raisins
1 cup dates
1 cup chopped nuts
1 beaten egg
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Combine and put in greased tube pan . Bake at 325 for
1 hour. No frosting needed . Put on nuts and cherries
before baking if you like. Keeps moist , freezes ll'ell.
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°
Rose Marie Burley
Minnesota
�59
APRICOT NECTAR CAKE
I box Duncan Hines lemon supreme cake
I cup apricot nectar
¾ cup Mazola Oil
4 eggs
½ cup sugar
Blend all ingredients in large bowl. Mix thoroughly at
high speed. Put batter in well greased and slightly floured
angel food pan. Bake in 325° oven for 50-60 minutes.
When done, remove. Leave in pan for 3 minutes; then turn
out. While cake is baking, make icing of I cup icing sugar
and I lemon, which will go over the warm cake.
Sally Woodward
New York
CHEESE CAKE
Graham Cracker Crust:
I¼ cups graham crumbs
1/3 cup sugar
l / 3 cup soft butter
Mix and press into pan. Bake at 375° for 8 minutes.
Filling:
3 large pkg. Philadelphia Cream Cheese
1 tbsp. cornstarch
I cup sugar
I tbsp. vanilla
4 eggs
I pt. sour cream
½ cup sugar
I tsp. vanilla
I tsp. cornstarch
Cream cheese and add next 4 ingredients. Beat 20 minutes
on high speed. Make graham cracker crust. Press in spring
form pan. Pour in filling. Bake 30 minutes at 350°. Cool
5 minutes. Pour in gently a mixture of the last 4 ingredients. Re bake 5 minutes at 475
Cool and refrigerate.
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Carol Boberg
Texas
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60
FRESH APPLE CAKE
½
cup margarine
cup granulated sugar
cup brown sugar
eggs
cup buttermilk
tsp. vanilla
cups flour
tsp. soda
tsp. salt
½ tsp. cloves
I cup chopped apples (packed, not peeled)
½ cup nuts
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1
2
1
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Cream margarine and sugars. Add eggs and beat thoroughly. Add buttermilk and vanilla alternately with dry ingredients. Then add apples and nuts and mix well. Bake at
325° for 35 minutes. Cool and add following topping.
Topping:
2/ 3 cup granulated sugar
3 egg yolks
½ cup margarine
½ cup raisins or dates
½ cup chopped nuts
½ cup coconut
Mix sugar with egg yolks; add margarine and fruit. Cook in
double boiler until thick. Stir in nuts and coconut. Spread
over cake after it has cooled.
Gini Gunn
Wyoming
OLD TIME FUDGE CAKE
2/ 3 cup soft butter or margarine
l¾ cups sugar
2 eggs
1 tsp. vanilla
2½ oz. square chocolate
2½ cups sifted cake flour
l ¼ tsp. soda
½ tsp. salt
l ¼ cups ice water
Cream butter, sugar, eggs and vanilla till fluffy. Blend in
cooled chocolate. Sift dry ingredients. Add alternately
with ice water. Bake in 2 paper lined 9" x 1½" round
pans at 350° for 30 - 35 minutes.
Gerri Hooks
Idaho
�61
GRANNY'S ORIGINAL SOUTHERN PECAN PIE
3 eggs
box brown sugar
lb. butter or margarine
1 cup chopped pecans
1 tbsp. vanilla
1 9" unbaked pastry shell
½
¼
Beat eggs; add sugar, dash of salt, melted butter, vanilla
and pecans. Pour into pastry shell. Decorate top with
pecan halves. Cook at 3500 for about 50 minutes or until
toothpick comes out clean when inserted into center of
pie. Cool to serve.
Mary E. Ziel
Michigan
CRUMBLY PEACH PIE
¾
cup flour
cup melted butter
¾ cup white sugar
½ cup brown sugar
¼ tsp. nutmeg
¼ tsp. cinnamon
8-10 fresh peach halves
½
Blend flour, sugars and spices. Blend in butter with fork
to make fine crumbs. Pour boiling water over peaches;
peel and halve. Line a 9" pie pan with pastry; add about
1/ 3 of crumbly mixture. Arrange peach halves, cut side
down, on the crumbs and cover with remaining crumbly
mixture. Sprinkle top lightly with nutmeg and cinnamon.
Cover top with foil. Bake in hot oven (4500) for 15 minutes. Reduce heat and uncover and bake at 350° until
peaches are very tender, about 20 -30 minutes.
Kathy O'Sullivan
California
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CHEESE CAKELETS
¾
cup graham wafer crumbs
2 tbsp. soft butter
½ lb. cream cheese
¼ cup sugar
½ tsp. vanilla
Set fluted paper baking cups in small muffin pan cups.
Mix together crumbs and butter. Press 1 tsp. in bottom of
each paper cup. Combine cheese, eggs, sugar and vanilla;
beat until smooth. Pour over crumbs till cups are ¾ full.
Bake in 350° oven for 10-12 minutes. Cool and top each
with a bit of raspberry or strawberry jam, chocolate syrup
or ginger marmalade. Makes 16 small. Serve in paper cups.
Gerri Hooks
Idaho
NEVER - FAIL SPONGE CAKE
1
1
2
3
1
6
cup flour
tsp. baking powder
tsp. lemon juice
eggs
cup sugar
tbsp. hot milk
Sift flour, measure and add baking powder. Beat ~ggs till
very thick and light. Add sugar gradually, beating constantly . Add lemon juice. Fold m flour, a small a_mount ~t
a time. Add milk all at once and stir until 111;1xtur~ 1s
smooth. l 'se for jelly roll: bake i11 (l'axed pafer _l111ed Jelly
roll Jw, 1 Jo. J 5 mi11utes at 350°. L' se /or petits /ours: bake
in 9" x 12" pa11 about 20-25 minutes at 350° • U~e for
spo11ge ca k·e: h ake in 8'' . u11greased tube pan 35 11111111tes
at 350 ° and ilu ·ert pa11 tzll cool.
Lois Pinola
Minnesota
�63
COCONUT PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ lb. margarine
1 tsp. vanilla
1 -1 / 3 cups coconut
1 cup chopped pecans
Combine evaporated milk, sugar, egg yolks, margarine and
vanilla in saucepan. Cook and stir over medium heat until
mixture thickens--takes about 12 minutes. Add coconut
and pecans. Beat until frosting is cool and thick enough
to spread. Makes 2-2 / 3 cups.
Mary E. Ziel
Michi11:an
BROWN SUGAR PASTRY
5 cups flour
1 tsp. vinegar
1 egg
1 tsp. baking powder
1 lb. lard
1 tsp. salt
1 tbsp. brown sugar
Water
Beat egg, sugar and vinegar. Add enough water to make
Mix well with lard and flour.
¾ cup.
Connie Mahannah
Missouri
PECAN PIE
3 eggs, beat up with fork
½ cup sugar
1 cup dark syrup
¼ cup melted butter
1 tsp. vanilla
4 - 6 oz. pecans
Mix together and pour into unbaked shell. Bake
oven about 45 minutes.
Fran Lilley
North Dakota
10
325°
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64
FRENCH SILK CHOCOLATE PIE
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11
¾
cup butter
cup sugar
1 scpare chocolate, melted and cooled
2 eggs
1 baked 9'' pie shell
Cream butter; add gradually sugar, cream well. Bl~nd in
chocolate. Add eggs, one at a time, beating 5 minutes
after each. Pour into shell. Chill 1 - 2 hours. Top u·ith
1chipped cream and pecan ha lves.
Carol Boberg
Texas
REAL LEMON MERINGUE PIE
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1 9" baked pie shell
4 eggs
l ½ cups sugar
5 tbsp. flour
Few grains salt
¾ cup lemon juice
l ¼ cups boiling water
Separate eggs and beat yolks till foamy. Stir 1 cup sugar
into yolks gradually beating constantly . Stir in flour and
salt till smooth, then lemon juice and boiling water. Cook
over boiling water until thick as mayonnaise. Cool before
pouring into shell.
Meringue:
Beat egg whites until they stand in peaks, but not dry;
then gradually beat in 1 2 cup sugar until smooth and
satiny. Cover pie; then bake about 20·25 minute s at 325°.
Gini Gunn
Wyoming
�65
CHERRY CREAM PIE
I baked 9'' pie shell
I 3-oz. pkg. cream cheese
½ cup sugar
I tsp. vanilla
¼ tsp. almond extract
½ pt. whipping cream
I can prepared cherry pie filling mix
Cream cream cheese, sugar, vanilla and almond extract.
In another bowl whip cream. Fold creamed mixture into
whipped cream. Pour into shell. Pour cherry pie filling
mix on top. Refrigerate overnight or 12 hours.
Berwyn Kelsay
Texas
MISSOURI BARS
½
cup butter
5 tbsp. cocoa
l cup coconut
1/~ cup chopped walnuts
5 tbsp. white sugar
2 cups graham wafer crumbs (26 wafers)
1 egg
)lz tsp. vanilla
Place softened butter, sugar, cocoa, vanilla and egg in a •
bowl. Set bowl in a pan of boiling water. Stir mixture until
butter has melted and is the consistency of custard. Mix
wafer crumbs, coconut and nuts together. Add to the cocoa
mixture. Pack into ungreased 9" square pan and spread
with the following 1crng.
Icing:
4 tbsp. butter
2 tbsp. milk
2 tbsp. vanilla custard pudding powder
2 cups sifted icing sugar
2 squares melted semi-sweet chocolate
1 tbsp. butter
Cream 4 tbsp. butter; combine milk with vanilla custard
pudding powder and add to butter. Mix in sifted icing
sugar. Spread over chocolate base and allow to harden.
Cover with melted semi-sweet chocolate mixed with 1 tbsp.
butter. Spread evenly. Refrigerate if desired.
Connie Mahannah
Missouri
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66
PEANUT PIE
1 cup sugar
cup margarine or butter
3 eggs
1 cup crunchy peanut butter
1 cup cream whipped, or 1 pkg. dessert topping mix
½
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Mix first 4 ingredients thoroughly; then add the whipped
mixture. Cover bottom of 9" x 13½" pan with whole graham wafers. Cover with cream mixture, another layer of
wafers, one more of cream. The last layer on top should
be wafers. Crushed peanuts or other nuts may be sprinkled
on top. Let sec at least 2 hours, overnight if possible.
ll'ill keep at least a ll'eek. Cuc in squares co serve.
Queen Hall
Oklahoma
FROZEN LEMON CHIFFON PIE
3 well beaten egg yolks
fresh lemon juice
2 tsp. graced lemon peel
1/ 8 esp. sale
1 ~ cup sugar
3 stiffly beaten egg whites
1 cup whipping cream
1 tbsp. sugar
¾ cup crushed vanilla wafers or graham wafers
¼ cup
Combine egg yolks, lemon juice, peel, salt and sugar in
top of double boiler. Place over hot water and stir until
well blended. Cook, stirring often, until thick enough to
coat spoon. Remove from hot water. Cool until almost
cold. Then fold in beaten egg whites, whipped cream and
1 tbsp. sugar and fold into lemon mixture. Sprinkle bottom
of a lightly buttered 8" pie plate with ½ cup crushed
wafers. Pour mixture into crust and sprinkle rest of wafers
on top. Freeze and serve frozen. This pie is best 11 ·he11
11ot al/ou·ed to become soft.
Sally Borden
Colorado
�67
RHUBARB CREAM CHIFFON PIE
1 pkg. lemon flavored gelatin
1/ 3 to 1/ 2 cup sugar
1 lemon·• juice and grated rind
1 cup whipping cream
2 cups cooked, sweetened rhubarb
1 baked pie shell
Dissolve gelatin in boiling rhubarb. Add sugar, lemon
juice and grated lemon rind. Chill until it is of the consistency of unbeaten egg white. Whip cream and fold in.
Spoon into baked pie shell; chill.
Rose Marie Burley
Minnesota
NO BAKE PEACH CREAM PIE
Crumb crust·· IO'' pie pan or casserole
4 or 5 ripe peaches
1 15-oz. can Eagle Brand milk
¼ cup fresh lemon 1u1ce
¼ tsp. salt
2 tsp. vanilla
¼ tsp. almond flavoring
2 egg whites, stiffly beaten
Peel and pit peaches; puree in blender. Blend milk with
lemon juice; add salt, vanilla and almond flavoring. Blend
well until thickened. Stir in puree peach. Fold in egg
whites. Gently spoon into pie shell or pan; chill about
5 hours. (I froze mine and it u·orks better to serve it.)
Serve with whipped cream centered with 3 or 4 slices of
fresh peaches.
Berwyn Kelsay
Texas
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68
MOM'S SUGAR COOKIES
¾
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cup shortening (part butter)
1 cup sugar .
2 eggs
½ tsp. vanilla
2½ cups flour
1 tsp. baking powder
1 tsp. salt
Mix first 4 ingredients well. Add rema101ng ingredients.
Chill dough just a little; then roll in balls and flatten on
lightly greased cookie sheets. Sprinkle with sugar and
bake about 12 minutes at 350°. These are good and simple
enough for the very young little cook.
Jane Armstrong
Oklahoma
TURTLE COOKIES
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2 squares chocolate, or 6 tbsp. cocoa
butter (no substitute)
2 eggs
¾ cup sugar
1 cup flour
1 tbsp. vanilla
½ cup
Melt chocolate and butter. Beat eggs and add to chocolate
mixture. Add sugar. Fold in flour, Add vanilla. Drop from
teaspoon for each turtle on waffle iron. Grease iron if
necessary. Bake 50 seconds. Take off with fork. Cool and
frost.
Frosting:
½ square chocolate, or 1 tbsp. cocoa
½ cup brown sugar
¼ cup water
2½ tbsp. butter
Vanilla
Powdered sugar
Melt chocolate, brown sugar, water and butter. Boil 3 minutes; add vanilla and cool. Add powdered sugar to thicken
and finely chopped nuts if desired.
Jeanne Eid
Minnesota
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69
SNOW TOP SQUARES
2¼ cups flour
¼
tsp. salt
1 cup butter or margarine
l½ cup sugar
1 egg yolk
1 cup crabapple jelly
4 egg whites
1 tsp. lemon extract
¾ cup ground nuts
Cream butter; then add ½ cup of the sugar and rest of dry
ingredients and egg yolk. Press dough in 13" x 9" x 2"
pan, ungreased. Beat jelly with a fork until smooth and
spread over dough. Whip egg whites until very foamy and
gradually add 1 cup sugar. Beat until soft peaks form.
Fold in nuts and lemon. Spread over the jelly. Bake until
golden brown in 325 oven. Cool in pan on wire rack.
°
Queen Hall
Oklahoma
MARSHMALLOW SLICES
1 cup flour
2 tbsp. brown sugar
6 tbsp. butter
2 tbsp. gelatin
4 tbsp. cold water
l ½ cups white sugar
½ cup boiling water
¼ cup chopped cherries
¼ cup almond slivers
Almond flavoring
Food coloring (possibly green if using green cherries)
Mix together flour, brown sugar and butter, and spread in
8" square pan. Bake at 350° till light brown; cool. Soak
gelatin in cold water; dissolve in boiling water. Add
sugar, flavoring and color when gelatin is completely
dissolved. When sugar is completely dissolved, beat until
thick and foamy (pouring consistency). Fold in nuts and
cherries, and pour over crust. Refrigerate for 1 hour.
Martha Ware
Mississippi
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70
SOUR CREAM COOKIES
4 cups sifted flour
1 tsp. soda
½ tsp. salt
1 tsp. baking powder
1 cup shortening or margarine
1 ¾ cups sugar
I cup thick sour cream
2 eggs
1 tsp. vanilla
Cream sugar, shortening and eggs. Add soda, baking
powder and salt to flour. Then add cream and flour a little
at a time and beat well; add vanilla. Roll out and cut
with cookie cutter. Bake at 350 till brown.
°
Jesse Cox
Texas
BUTTER - MALLOW BARS
Dough:
1/ 3 cup soft butter
l cup brown sugar
I egg
¾ cup flour
I tsp. baking powder
¼ tsp. salt
½ cup chopped nuts
20 marshmallows, cut in half
Mix butter, brown sugar and egg; then add flour, baking
powder, salt and nuts. Bake in 8" square greased pan for
30 minutes at 350°. As soon as this comes out of the
oven, have marshmallows ready to place cut side down on
the hot cake. Press these down with your hand to encourage their melting as this is the middle layer of these bars.
Frosting:
I¾ cups brown sugar
¼ cup butter
I / 3 cup cream
Cover pan and let boil 1 or 2 minutes ; then remove lid and
let boil to soft boil stage (238° by candy thermometer). Do
not stir while it cools for the first 5 minutes. Add vanilla
to taste when ready to beat, and beat until thick and dull
in color. Spread on marshmallow layer.
Jane Armstrong
Oklahoma
�I
71
LEMON ICEBOX COOKIES
2 cups flour
tsp. baking soda
tsp. salt
1 cup soft shortening
½ cup walnuts
½ cup brown sugar
½ cup white sugar
1 beaten egg
2 tbsp. lemon juice
¼
¼
Mix together; roll and chill overnight. Bake in 400° oven
for 10-12 minutes.
Gerri Hooks
Idaho
BROWNIES
½ cup
margarine
heaping tbsp. cocoa
eggs, well beaten
cup sugar
tsp. vanilla
¾ cup flour
1 tsp. salt
1 cup walnuts
2
2
1
1
Dissolve margarine and cocoa in double boiler. While this
mixture is dissolving, mix together rest of ingredients.
Add first mixture to second in mixing bowl. Bake in 8" x
8" pan at 350° for 20 minutes. Do not overcook.' Frost
with chocolate butter icing while still warm.
Ginny Hood
Washington.
RUM GINGER BALLS
2½ cups finely crushed ginger snaps
I cup icing sugar
1 cup finely chopped walnuts
3 tbsp. corn syrup
¼ cup dark rum
Combine ginger snap crumbs with sugar and nuts. Mix
well; add syrup and rum; blend thoroughly: F?rm into balls
and roll in icing sugar. Store for 2 weeks rn tightly covered
tin. Fla vor improves with age.
Dorothy Armstrong
Kansas
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72
NEW ENGLAND SQUARES
2 cups graham cracker crumbs (I box ready prepared,
16 oz.)
1-1 / 3 cups Eagle Brand condensed milk (I can, 15 oz.)
1-1 / 3 cups mincemeat
Blend together and turn into well buttered and lightly
floured 9" x 13" pan. Bake at 350° about 25 minutes. Let
cool in pan before cutting. Makes 24 delicious fruit cake
like squares.
Queen Hall
Oklahoma
SEE'S FUDGE
4 ½ cups sugar
1 can evaporated milk
1 8-oz. jar marshmallow cream
2 cubes butter
3 pkgs. chocolate chips
3½ cups nuts (I lb.)
Boil sugar and evaporated milk, surnng constantly until
it reaches soft ball stage or 234° on a candy thermometer.
Remove from fire and stir in remaining ingredients. Stir
until completely dissolved, pour in buttered pan and let
set until firm enough to cut.
Jane Hart
Kansas
DATE NUT CANDY
2
2
1
1
1
1
cups white sugar
tbsp. Karo
cup milk
cup dates, cut up
cup nuts
tsp. vanilla
Cook sugar, Karo and milk until it forms soft balls in cold
water. Then add the remaining ingredients; cook 2 minutes. Cool, beat, roll in· wet towel.
Connie Mahannah
Missouri
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73
FROSTED COFFEE FUDGE
3 cups sugar
2 tbsp. instant coffee
1/ 8 tsp. salt
¾ cup milk
½ cup light cream
1 tbsp. light corn syrup
2 tbsp. butter or margarine
1 tsp. vanilla
1 6-oz. pkg. semi-sweet chocolate chips
¼ cup chopped nuts
Combine first 6 ingredients in buttered saucepan. Bring
to boil over low heat, stirring constantly. Cook without
stirring over low heat until candy reaches soft ball stage
(236°). Remove from heat; add butter and vanilla; do not
stir. Cool without stirring until outside of pan feels lukewarm. Beat until candy begins to thicken; pour it into
buttered 8" x 8" x 2" pan. Melt chocolate in top of double boiler over hot water. Spread evenly over cooled fudge.
Sprinkle with finely chopped nuts. Makes 3 dozen pieces.
Imogene Monks
Colorado
COUNTRY FAIR CREAM CANDY
2 cups sugar
sour cream
vanilla, or ¼ tsp. almond extract (or both)
broken nutmeats
10 candied cherries, sliced ( optional)
¾ cup
½ tsp.
½ cup
In a 2-qt. saucepan combine sugar and cream, stirrmg
well. Place on heat; continue stirring to dissolve sugar.
Cover pan; bring mixture to a boil; cook 1 minute or until
steam inside pan has melted all sugar crystals down from
the sides. Remove cover; continue cooking without stirring over gentle heat to a soft ball stage (235°), about 12
minutes . Let cool without stirring or moving until lukewarm (ll0°). Add flavoring, nutmeats and cherries. Stirbeat with heavy spoon until candy becomes creamy and
loses its gloss, about 8 minutes. Pour into a lightly
greased 8" square pan. Cut while still warm. Makes about
1 lb.
Gini Gunn
Wyoming
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74
PEANUT BRITTLE
2 cups white sugar
cup water
1 cup white syrup
2 cups raw peanuts
2 tbsp. butter
2 tsp. baking soda
1 tsp. vanilla
½
Bring water to boil and add syrup and sugar. Stir until dissolved. Boil until spins a thread. Add raw peanuts. Cook
slowly until golden brown. Take from fire and add butter,
soda and vanilla. Spread on two large buttered cookie
sheets until hard. Store in cool place. Break to serve.
Imogene Monks
Colorado
CHOCOLATE NUT WAFER (thin-crisp)
½
cup shortening
cup sugar
large egg
tsp. vanilla
squares unsweetened chocolate, melted
¾ cup sifted all-purpose flour
¾ tsp. salt
1
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Mix together shortening, sugar and egg. Stir in vanilla and
chocolate. Sift together and stir in flour and salt. Place
teaspoons of dough 2" apart on greased cookie sheet. Use
bottom of glass with a dampened paper towel over it to
press dough into flat rounds. Bake 10-12 minutes at 325°.
Makes 3 - 4 dozen.
Pat Combs
California
CHOW MEIN CANDY
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l pkg. butterscotch chips
1 pkg. chocolate chips
1 can chow mein noodles, broken rn small pieces
½ cup chopped nuts
Melt first 2 ingredients in top of double boiler over hot
water. When melted, stir in noodles and nuts. Drop by
spoonsful on wax paper. Let cool.
Dorothy Armstrong
Kansas
�75
CHOCOLATE CHIP BROWNIES
1 stick butter or margarine
1 cup brown sugar
1 cup flour
½ tsp. soda
1 tsp. vanilla
1 egg
1 cup chocolate chips
1 cup nuts ( optional)
(½
cup)
Mix all ingredients and turn into greased square pan.
Bake at 3500 for 25 - 30 minutes. Middle will be very soft.
Cut into squares.
Ann Ambrose
Colorado
ENGLISH TOFFEE
½ lb.
milk chocolate (Hershey bars , etc.)
2 cups unblanched almonds
¾ lb. butter
2 cups white granulated sugar
2 tbsp. white corn syrup
6 tbsp. water
½ tsp. salt
1 tsp. vanilla extract
Cut chocolate fine. Mele in double boiler over lukewarm
water (115°). Higher heat causes chocolate to gray and
streak. Slice 1 cup almonds in halves lengthwise; coarsely chop remainder of nuts. Melt butter in large heavy cast
iron frying pan; add sugar, almond halves, corn syrup,
salt and water. Stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slou·ly
until small amount in cold water separates into hard, but
not brittle, threads (290°). Stir occasionally to prevent
burning. Add vanilla (be sure vanilla is thoroughly mixed
into candy mixture). Pour to ¼" thickness in 10" x 15"
x I" buttered pan or individual molds. When cool, spread
melted chocolate evenly over top. Sprinkle with remaining
chopped almonds. When hard, break into pieces ; store
in tightly covered containers between wax layers. Makes
3 lbs. of candy.
Darlaine Blackburn
Montana
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76
ALMOND ROCA
½ lb.
butter
1 cup white sugar
¼ cup water
Sweet chocolate candy bars
Chopped almonds
Put butter, sugar and water in cold electric fry pan. Turn
to highest point. Boil till carame I color. Pour onto cookie
sheet. Melt candy bars on top and sprinkle with chopped
almonds.
Fran Lilley
North Dakota
HAND DIPPED CHOCOLATES
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3 to 4 lbs. icing sugar
I can Eagle Brand milk
½ lb. butter or margarine
. I 12-oz. pkg. sweet or semi-sweet chocolate chips
¼ slab wax
Combine first 3 ingredients for filling, adding anything
you want for variation (Suggestions: coconut, peppermint,
grated lemon rind and juice, grated orange rind and juice,
artificial flavorings, chopped cherries, chocolate; also
food coloring to suit your fancy). Roll filling into balls
and place on wax paper; they should set about an hour
before dipping. Melt chocolate chips and wax for dipping
in double boiler. Dip with a spoon and place back on paper
to set. Let dry overnight before storing.
Imogene Monks
Colorado
LADY FINGERS
I cup flour
cup soft butter
1 cup pecans
2 cups sugar
½ tsp. salt
1 tsp. vanilla
½
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Mix and refrigerate for 30 minutes. Roll out individual
cookies about size of little finger. Bake 15 -20 minutes at
350°. Take out and roll in confectioner's sugar and cool.
Martha Ware
Mississippi
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77
SPONGE CANDY
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cup sugar
cup dark corn syrup
tbsp. vinegar
tbsp. baking soda
Combine sugar, corn syrup and vinegar in heavy saucepan.
Cook over medium heat, stirring until sugar dissolves.
Continue cooking without stirring to 300° on candy thermometer, or until a little of the mixture dropped in cold
water becomes very brittle. Remove candy from heat.
Quickly stir in soda; mix well. Pour in lightly buttered
9" x 9" x 2" pan. Do not spread as candy will spread
itself. Cool. Break into pieces . Yields about I lb.
Betty Wohglemuth
Pennsylvania
NO-BAKE FUDGE ROUNDS
2 cups granulated sugar
\,~ cup butter
½ cup milk
¼ cup cocoa
3 cups uncooked quick cooking oatmeal
¾ cup nuts
I tsp. vanilla
Combine sugar, butter, milk and cocoa in saucepan; bring
to a boil and cook I minute. Remove from heat and stir in
remammg ingredients. Drop by spoonsful onto waxed
paper and let set. Store in airtight container.
Lois Pinola
Minnesota
CINNAMON THINS
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2
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cup butter
cup sugar
cups flour
tsp. cinnamon
egg, separated
cup pecans
Cream butter; add sugar, yolk of egg, flour and cinnamon.
Mix well and place on large cookie sheet. Press or roll
v_ery thin. Spread part of egg white over top and press
fmely chopped nuts in lightly. Cook in moderate oven
(350°). Cut in small squares while warm.
Earline Cox
Texas
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78
PEANUT BUTTER BARS
I / 3 cup soft shortening
cup smooth peanut butter
I cup sugar
2 eggs
I tsp. vanilla
I cup sifted flour
I tsp. baking powder
¼ tsp. salt
1 cup flaked coconut
½
Grease 9" x 13" pan and preheat oven to 350°. Combine
shortening, peanut butter, sugar, eggs and vanilla. Beat
till well blended and fluffy. Add coconut. Spread in pan;
bake 25 - 30 minutes. May be cut and rolled in icing sugar
or iced.
Martha Ware
Mississippi
DREAM BARS
½ cup
½ cup
butter
brown sugar
1 cup flour
2 eggs
1 cup brown sugar
½ tsp. salt
2 tbsp. flour
½ cup coconut
I cup nut meats
1 tsp. vanilla
Mix first 3 ingredients with fingertips and
into 8" x 13" pan. Bake 10-12 minutes in
at 350°. Remove from oven and spread with
remaining ingredients. Return to oven and
about 20 minutes . Cut into squares.
press mixture
moderate oven
mixture of the
bake at 3500
Fran Lilley
North Dakota
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79
CHOCOLATE MAR - BEL SQUARES
I cup flour
I cup sugar
½ tsp. salt
2/ 3 cup shortening
2 eggs
I tsp. vanilla
2 squares unsweetened chocolate, melted
½ cup nuts
1 jar marshmallow cream
1 6-oz. pkg. semi-sweet chocolate, melted
Sift dry ingredients in bowl; add shortening and sugar;
beat with electric mixer medium speed 2 minutes. Add
vanilla and chocolate; beat again and add nuts. Bake at
350° for 25 minutes. Remove from oven and cover with
marshmallow cream, then melted semi-sweet chocolate.
Use spatula to give Mar-Bel effect.
Dorothy Armstrong
Kansas
SIL VER AND GOLD BARS
½ cup butter
l ¼ cups sugar
1
4
3
1
1
tsp. vanilla
eggs
tbsp. milk
cup pastry flour
tsp. baking powder
¼ tsp. salt
Few drops lemon extract
½ cup almonds
Beat the butter to a cream with ½ cup sugar and vanilla.
Add the yolks of eggs well beaten, and stir in the milk.
Sift the flour with the baking powder and salt, and beat
these into the batter, adding also the lemon extract.
Spread the batter very thinly in a well greased and floured
baking pan. Add the ¾ cup of sugar to the stiffly beaten
egg whites. Beat until the mixture will hold its shape.
Then fold in the almonds which have been blanched, shredded and roasted in the oven to a delicate brown. Spread
this icing over the cake batter and sprinkle with granulated sugar. Bake for 30 minutes at 3500 in 8" square pan.
Louise Hewes
Massachusetts
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I Breads
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80
"Tempting treats
To make from yeast"
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MEXICAN CORN BREAD
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1
1
1
2
1
1
cup yellow corn meal
tsp. salt
tsp. soda
eggs
tbsp. cooking oil
large can cream style corn
~f cup milk
½ lb. grated cheddar cheese
1 can chopped green chili pepper
Mix first 7 ingredients and pour ½ mixture in hot greased
skillet. Sprinkle ½ cheese and peppers. Add remaining
batter, then cheese. Bake at 4000 until golden brown. Dip
up like spoon bread.
Earline Cox
Texas
CORN BREAD
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1 cup sifted flour
tsp. soda
1 tsp. salt
2 tbsp. sugar
I ½ cups corn meal
2 eggs, well beaten
I ½ cups buttermilk, or sour milk
3 tbsp. shortening, melted
¾
Sift flour, salt, soda, sugar together. Add corn ~eal. Combine eggs milk and shortening. Add to flour mixture and
stir only ~ntil smooth. Turn into greased cake pan. Bake
at 4000 for 30 minutes.
Fran Lilley
North Dakota
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81
MEXICAN CORN BREAD
I-½ cups corn meal
½ cup
flour
I tbsp. sugar
I tsp. salt
3 tsp. baking powder
¼ tsp. soda
¼ cup shortening (bacon grease preferred)
I egg
I cup buttermilk
3 - 4 J alapenos peppers or other hot peppers (about
¼ cup)
½ cup chopped onion
1 cup grated cheese
Mix all ingredients together. Bake in 9" x 14" pan or
larger about 25 minutes at 400°.
Queen Hall
Oklahoma
SHERRY DATE - NUT BREAD
½
½
cup pitted dates
cup dry sherry
I 1~ tsp. grated orange or lemon rind
1 cup chopped nuts
2¼ cups sifted flour
2/ 3 cup sugar
2 1~ tsp. baking powder
~4 tsp. soda
I tsp. salt
1 tsp. powdered ginger
3 tbsp. shortening
2 beaten eggs
¼ cup milk or sherry
Cut dates into small pieces. Combine fruit with ½ cup
sherry and rind. Resift flour and dry ingredients into large
bowl. Make a well in center. Add shortening, eggs, ¼ cup
milk or sherry, fruit mix and nuts. Stir till mixed. Place
in greased and floured loaf pan; let stand 15 minutes and
then bake for 60 minutes at 350°.
Jane Hart
Kansas
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82
BUTTERMILK SOUR DOUGH BREAD
(2 lo~ves)
Preparation time: 65 minutes
Rising time : 1 to 1 ½ hours
Baking time: 40 to 45 minutes
½
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cup warm water
tsp. sugar
pkgs. active dry yeast
cups lukewarm buttermilk
tbsp. sugar
tbsp. salt
½ cup dairy sour cream
3 tbsp. white vinegar
7 to 7½ cups all purpose flour
1
2
2
2
1
Measure water into large mixer bowl; stir in sugar and
sprinkle yeast over water. Add warm buttermilk. Let stand
30 minutes. Add sugar, salt, sour cream, vinegar and
2 cups flour; blend well. Beat 3 minutes at medium speed
of mixer. Gradually add remaining flour by hand to form a
very stiff dough. Cover; let rest 15 minutes. Toss dough
on floured surface until no longer sticky. Knead until
smooth, a bout 1 minute. Divide in half. Shape into round,
fiat hearth or long French loaves. Place on well greased
cookie sheets. Cover with greased lengths of wax paper,
then with cotton tea towels; let rise in warm place (80 - 85
degrees) until doubled in size, 1 to 1½ hours. Place pan
of hot water in bottom of oven. Bake at 375 for 40 to 45
minutes. Cool on wire racks. To freeze: Let dough rise
1 hour after shaping. Wrap. Freeze. When ready to use,
remove from freezer. Brush w ith butter. Place in cold
011en. Turn oven to 350° and bake for 60 to 70 minutes.
Mary Ann Wiebe
Oregon
RAISIN MUFFINS
1 / 3 cup butter
water
½ cup ra1s1n
¾ tsp. soda
¾ cup sugar
1 egg
1 cup raisins
1 ½ cups flour
Cook raisins covered with water for 20 minutes. Strain.
Cream butter, add sugar, then egg, and raisins. Add flour
and water with soda in it alternately. Put in muffin tins
and bake 10 to 12 minutes at 35 o0 • Makes about a dozen.
Lois Pinola
Minnesota
�83
CORN BREAD
1 cup yellow corn meal
1 cup sifted enriched flour
¼ cup sugar
½ tsp. salt
4 tsp. baking powder
1 egg
1 cup milk
¼ cup salad oil
Sift dry ingredients into bowl. Add egg, milk and shortening. Beat with egg beater or fork until smooth, about 1
minute. Do not overheat. Bake in greased 8" square pan,
or greased muffin pans, in hot oven, 425°, for 20 minutes.
Makes 9 servings.
Virginia Kuntz
Ohio
CALIFORNIA POLKA - DOT BREAD
1½ cups seedless raisins
1 ½ cups water
1 slightly beaten egg
1 cup brown sugar
2 tbsp. salad oil
1 tbsp. grated orange pee I
2~2 cups sifted enriched flour
1 tsp . salt
2 tsp . baking powder
1 ~ tsp. soda
Combine raisins and water ; bring to boil. Cool to room
temperature. Mix next 4 ingredients. Stir in raisin mixture.
Sift together dry ingredients; add, beating well. Pour into
greased 8½" x 4½" x 2½" loaf pan. Bake in slow oven
( 3 2 5 °) about 60 minutes or till done. Remove from pan
and cool.
Nanci La Roi
Michigan
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84
RAISIN NUT WHEAT LOAF
2
3
1
1
cups sifted flour
tsp. baking powder
tsp. salt
tsp. cinnamon
½ ts p. nutmeg
1 cup sugar
¾ cup wheat germ
½ cup raisins
½ cup chopped walnuts or pecans
2 eggs
1 cup milk
1/3 cup butter or margarine, melted
Onto a piece of waxed paper, sift together flour, baking
powder, salt, cinnamon, nutmeg and sugar; stir in the
wheat germ, raisins and nuts. In a medium mixing bowl,
beat eggs slightly; add milk and beat to combine; add the
melted butter and the flo\lr mixture; stir only until dry
ingredients are moistened. Turn into a greased loaf pan
9" x 5" x 3". Bake in 350° oven about 55 minutes. Turn
out onto wire rack; turn right side up . Cool. Store in tightly covered container. Can be sliced right away, but gets
better if you can keep it around a feu · days. Freezes
beautifully.
Imogene Monks
Colorado
BUTTERMILK WAFFLES
2
2
1
2
2
eggs
cups buttermilk
tsp. soda
cups sifted all purpose flour
tsp. baking powder
½ tsp. salt
6 tbsp. cooking (salad) oil
Be at eggs; stir in buttermilk and soda. Sift flour, baking
powder and salt together and add to egg mixture. Beat
with · rotary beater until smooth . Add oil and beat again
until smooth . Bake in hot waffle iron .
Sally Borden
Colorado
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85
ICE BOX MUFFINS
2
2
1
3
4
4
5
5
1
4
cups boiling water
cups 100% bran
cup shortening
cups white sugar
beaten eggs
cups buttermilk
cups flour
tsp. soda
tsp. salt
cups all bran buds
Pour boiling water over 100% bran and set aside. Cream
shortening and sugar. Add beaten eggs, buttermilk and the
bran mixture. Sift flour, soda and salt together. Add all at
once with the bran buds to the I 00% bran mixture. Stir
until all dry ingredients are moistened. Bake in greased
muffin tins at 4000 for 20 minutes. Will keep in the refrigerator for 6 - 7 weeks. Makes one gallon. One may add
dates, raisins:, etc. when making single b'.ltches.
Honey butter spread for muffins:
2/3 cup soft butter
½ cup liquid honey
I tsp. lemon juice
Whip with electric beater.
Darlaine Blackburn
Montana
FRYING PAN DOUGHNUTS
2 tbsp. shortening
cup sugar
2 well beaten eggs
¾ cup milk
3½ cups flour
I tsp. salt
5 tsp. baking powder
I tsp. cinnamon
½ tsp. nutmeg
¾
Cream shortening and sugar. Add eggs and beat well.
Add milk, then dry ingredients. Chill dough about _I hour.
Roll ½" thick and let stand for 15 minutes. Fry m deep
fat at 400° or bread crumb browns in I minute test. Drain
and sugar in either plain granulated sugar or cinnamon
and sugar mixture.
Judy Glanville
Montana
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86
DILLY BREAD
1 pkg. active dry yeast
cup lukewarm water
1 cup lukewarm cottage cheese
2 tbsp. sugar
1 tbsp. softened butter
1 tbsp. instant minced on10n
2 tsp. dill seed
½ tsp. soda
1 tsp. salt
1 egg
2¼ - 2½ cups flour
¼
Soften yeast in lukewarm water. Mix together cottage
cheese, sugar, softened butter, minced onion, dill seed,
soda and salt. Mix well; add yeast with unbeaten egg; add
flour to form stiff batter; mix well with each addition. Let
rise in warm place until double in bulk, 30 to 60 minutes.
Punch down; turn into well greased casserole (½ qt. size).
Let rise in warm place 30 to 40 minutes. Bake 40 to 50
minutes at 350°. Brush top with butter and sprinkle with
salt after baking.
Marge Yoast
Oklahoma
BREAKFAST CORN FRITTERS
l ½ cups flour
3 tsp. baking powder
2 tbsp. sugar
½ tsp. salt
1 egg
½-¾ cup milk
1 ½ cups corn
3 tbsp. fat, melted
Sift dry ingredients together. Add milk to egg. Add this
to dry ingredients, also adding melted fat and corn, either
fresh or niblets. Serve with bacon or sausage. Cook as
pancakes, turning when bubbly.
Louise Hewes
Massachusetts
�87
SWEDISH OVEN PAN CAKE
3 strips bacon, cut up
I cup flour
2 tbsp. sugar
¾ tsp. salt
3 eggs
2 cups milk
½ pt. (l ' cup) whipping cream
Assorted berry jams or jellies
Frying pan must be type to be used in oven. In a large
frying pan (9" diameter), saute bacon until crisp. Do not
pour off drippings. Sift flour, measure, then sift again with
sugar and salt. Beat eggs slightly with milk; stir into the
dry ingredients, and mix until smooth. Pour batter over
crisp bacon and drippings in the frying pan and bake in a
moderately hot oven, 3750, for 30 minutes or until set and
golden brown. Cut in wedges and serve immediately with
a berry cream topping made by whipping cream until stiff
and folidng in berry preserves. You can blend whole cranberry sauce into the whipped cream, or serve the pancake
u•ith assorted berry jams or jellies. Serves 6.
Mary Tichenor
Indiana
TED'S CORNMEAL HOTCAKES
¾ cup
¾ cup
whole wheat flour
yellow cornmeal
l / 3 cup sugar
½ tsp. salt
1 tbsp. baking powder
4 tbsp. liquid shortening
2 eggs
1 cup milk
Mix all dry ingredients. Add milk; then add eggs and
shortening. Mix well. Cook on a medium hot griddle.
Virginia Kuntz
Ohio
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PUMPKIN BREAD
½ cup cooking
1 ½ cups white
oil
sugar
2 eggs
1 cup raisins
1 cup pumpkin
1/ 3 cup hot water
l ¾ cups flour
1 cup nuts
1 tsp. soda
l ¼ tsp. baking powder
1 tsp. salt
½ tsp . spices (cinnamon, nutmeg, cloves)
Combine all ingredients and let stand 15 minutes. Bake
in loaf pan for 60 to 70 minutes at 350°.
Lois Pinola
Minnesota
CRANBERRY NUT BREAD
2 cups flour
1 ½ tsp. baking
½ tsp. salt
½ tsp. soda
1 cup sugar
Juice and rind
2 tbsp. melted
Boiling water
1 beaten egg
1 cup nuts
1 cup chopped
powder
of 1 orange
butter
cranberries (in fourths)
Sift flour, baking powder, salt, soda and sugar together.
Add juice and rind of orange and melted butter; add boiling
water to make 1 cup. Mix well rest of ingredients. Put in
greased loaf pan. Bake 1 hour at 325°.
Connie Mahannah
Missouri
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MINCE MEAT SWIRLYBUNS
2/ 3 cup milk
cup sugar
2 tsp. salt
½ cup (1 stick) margarine
2 pkgs. active dry yeast
½ cup warm water (105-115°)
1 egg
4 cups unsifted flour
1 jar (1 lb. 12 oz.) mince meat
½
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in
lukewarm milk mixture, egg and half the flour; beat until
smooth. Stir in rest of flour to make stiff batter. Cover
tightly with aluminum foil. Refrigerate at least 2 hours.
(It may be refrigerated up to 3 days.) Divide dough in
half. On floured board roll one half into 18" x 9" rectdngle. Spread with half the mince meat filling. From 18"
s ide roll up as for jelly roll. Seal edges. Cut into l ½"
slices. Place in greased muffin cups, cut side up. Paint
top of rolls with beaten egg wash. Cover with greased wax
paper lengths and tea towels. Let rise in warm, draft free
place (80- 85°) until doubled in bulk, about l ½ hours.
Bake at 350° for 20 to 25 minutes, or until done. Frost
.wii:h confectioner's sugar icing while warm. Yields 24
buns.
Mary Ann Wiebe
Oregon
BRAN MUFFINS
1½ cups flour
¾ cup Kellogg's
all bran
\i cup brown sugar
4 tbsp. butter, melted
tsp. salt
2 tsp. baking powder
1/8 tsp. soda
1 cup water
¼
Blend sugar and melted shortening. Add the water; then
put in the bran and let stand about 4 minutes. Sift remaining ingredients and add to above mixture. Bake in hot oven
(425°) about 12 to 15 minutes.
Louise Hewes
Massachusetts
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YUM YUM COFFEE CAKE
½
cup butter
2 eggs
I tsp. soda
½ tsp. salt
I cup sour cream
1 cup sugar
2 cups flour
I tsp. baking powder
I tsp. vanilla
Cream butter and sugar. Add eggs, one at a time, beating
well. Add dry ingredients alternately with sour cream,
beginning and ending with flour. Add vanilla. Pour ½ of
batter in pan 12" x 8" x 2". Sprinkle on ½ of filling; then
pour rest of batter and filling on top.
Filling:
1/ 3 cup brown sugar
¼ cup sugar
1 tsp. cinnamon
I cup chopped pecans
Bake at 325 ° for ½ hour.
Carol Boberg
Texas
PUMPKIN LOAF
4
2
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2
1
eggs
cups sugar
cup salad oil
15-oz. can pumpkin
cups flour
tsp. baking powder
tsp. crnnamon
½ tsp. allspice
½ tsp. nutmeg
2 tbsp. baking soda
½ cup chopped nuts
Beat eggs; add sugar, oil and pumpkin. Combine dry
ingredients and add to pumpkin mixture. Add nuts. Place
in 2 greased loaf pans. Bake at 350° for I hour.
Jackie de Rappard
Missouri
�91
ICE BOX MUFFINS
½ cup
½ cup
½ cup
½ cup
sugar
shortening
light molasses
sweet milk
1 tbsp. vinegar
2 eggs
2 cups flour
11 tsp. salt
1 tsp. soda
1 ~ tsp. ginger
11 tsp. cinnamon
11 tsp. allspice
\~ cup ra1s1ns
¼ cup nuts
Cream shortening and sugar. Add molasses and eggs, one
at a time. Add dry ingredients and milk soured with vinegar alternately. Store in refrigerator and bake as muffins
when needed. Bake at 400° for about 20 minutes.
Judy Glanville
Montana
BANANA BREAD
I¼ cups cake
½ tsp. salt
flour (before it 1s sifted)
1 tsp. soda
1 cup sugar
½ cup shortening
3 beaten eggs
I tsp. vanilla
3 bananas mashed with fork
½ cup walnuts or pecans
Sift flour well; to flour add salt and soda. Sift 3 times.
Cream in rest of ingredients. Oil and flour loaf pan; cook
at 350° for I hour. Let cool and turn out. (Very good
frozen.)
Jesse Cox
Texas
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Miscellaneous
"From soup to nuts"
NEW ENGLAND CLAM CHOWDER
1 doz. large clams, ground
1 large and 2 small onions, chopped finely
¼ lb. salt pork or bacon, cut up finely
1 pt. water, including clam JUice
5 cups potatoes, diced and cooked
1 qt. milk
Salt and pepper
Cook the clams, onions, and pork in the water for 15 minutes. Add potatoes and the water from the potatoes to the
mixture. Add milk and simmer for 5 minutes. Season to
taste with salt and pepper. May be s lightly thickened if
desired.
Betty Wohglemuth
Pennsylvania
BOSTON CLAM CHOWDER
4 strips bacon
1 small onion
5 medium potatoes
2 cups milk
1 can minced clams
Butter and salt
Fry bacon until crisp and remove from kettle. Drain out
excess fat. Put cubed potatoes and chopped onions in
kettle with water to cover. Cook about 20 minutes or until
tender. Add clams, clam liquid, milk, and heat to simmering. Add about 1 tbsp. butter and salt to taste. Keep hot
but do not boil. Add crisp bacon bits right before serving.
Lois Pinola
Minnesota
�93
BLACKIE'S BARBECUE SAUCE FOR BEEF, PORK,
OR CHICKEN
½
¾
1
¾
2
1
/4
1
1~
½
1
1
1
2
½
1
1
cup butter or margarine
cup onion, chopped
clove garlic, chopped
cup celery, chopped
tbsp. green pepper
tsp. salt
tsp. pepper
cup tomato sauce
cup Worcestershire sauce
cup water
tsp. lemon juice
bay leaf, crumbled
tbsp. Red Hot Sauce
tsp. prepared mustard
tbsp. brown sugar
tbsp. liquid smoke sauce
Combine in a saucepan the first seven ingredients and
simmer for 20 minutes. Add remaining ingredients and
simmer for one hour. Baste meat with sauce during last
30 - 40 minutes of cooking process, using electric rotisserie or oven. Sauce may be stored in refrigerator for
several weeks. It may be frozen and kept several months.
Billye Shaw
Texas
TART BARBECUE SAUCE
1
2
2
2
onion, chopped
tbsp. oil
tbsp. vinegar
tbsp. brown sugar
¼ cup lemon juice
3 tbsp. Worcestershire sauce
1 cup tomato catsup
½ cup prepared mustard
J,~ cup water
½ cup chopped celery
¼ tsp. salt
Dash cayenne pepper (to taste)
Brown onion in oil. Add remaining ingredients. Simmer 30
minutes. Makes two cups. Delicious on chicken and all
barbecued meats.
Gini Gunn
Wyoming
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POTATO CHOWDER
2 - 3 strips bacon
1/ 3 cup chopped onion
2 cups raw potatoes, diced
2 cups boiling water
1 ½ tsp. salt
½ cup sliced raw carrots
1/ 8 tsp. ground black pepper
¼ tsp. paprika
¼ tsp. ground sage
1 tsp. dried parsley flakes
2 tbsp. flour
2 cups milk
Fry bacon until crisp in saucepan large enough for making
soup. Remove bacon and drain on towel. Add onions to
grease and saute until limp. Add potatoes, carrots, boiling
water and salt. Cover and cook until vegetables are tender,
8 -10 minutes. Add seasonings. Blend flour with ¼ cup
of milk and add with the remaining milk to vegetables,
stirring mixture until slightly thickened. Add bacon. Serve.
Kathy O'Sullivan
California
PENNSYLVANIA BEAN SOUP
1 lb. dried soup beans
4 qts. water
Ham bone
3 carrots, diced
3 stalks celery and leaves, diced
3 medium onions, diced
I small can tomato sauce
Soak dried soup beans overnight in water. Boil with ham
bone until skins split (about I ½ hours). Add rest of ingredients. Continue cooking until vegetables are well
done.
Betty Wohglemuth
Pennsylvania
�95
MINESTRONE
4 tbsp. salad oil, melted fat or drippings
1 cup onion, chopped
¾ cup carrots, diced
1 cup white turnips ( optional)
1 cup shredded cabbage
1 f cup celery stalks and leaves, sliced
\fi clove garlic, minced (garlic salt okay)
2 cups (1 #2 can) red kidney beans
2 qts. stock:
3 cans condensed bouillion (beef broth)
combined with 4 cups water
or
8 bouillion cubes in 2 qts. boiling water
or
Make stock by boiling soup bone s
~4 tsp. pepper
¼ tsp. marjoram
I;,~ cups potatoes, diced
1/ 3 cup macaroni , small pieces
2 cups ( 1 - #2 can) coma toes
Grated cheese, parmesan or Italian style
½ clove garlic, minced
Heat oil; add onion, carrots, turnips, cabbage, celery,
garlic; stir and cook 10 minutes. Add stock, pepper, marjoram, potatoes, macaroni; boil 15 minutes. Add tomatoes,
beans and salt. Heat thoroughly and serve. / used shell
macaroni and added rice to thicken soup. I alu·ays double
the recipe, as it is very good the next day, reheated.
Jane Hart
Kansas
BARBECUE SAUCE FOR SPARE RIBS
1 cup vinegar
2 tsp. brown sugar
½ tsp. salt
~4 tsp. celery salt
1 bay leaf
1 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 cup catsup ( double sugar if tomato sauce is used for
catsup)
1 clove garlic, crushed
Simmer for 10 to 20 minutes.
Sharon Dralle
Washington
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RICE - PECAN STUFFING
2½ cups brown rice
7½ cups chicken bouillion
½ cup
butter or margarine
1 cup chopped onion
1 cup chopped celery
¼ cup minced parsley
2 cups chopped pecans
Turkey giblets, cooked and chopped
I½ tsp. salt
1 tsp. thyme
½ tsp. poultry seasoning
½ tsp. pepper
Cook rice according to pkg. directions, substituting bouillion for water and omitting salt. Melt butter in skillet. Add
onion, celery and parsley. Saute over low heat until ten der, stirring frequently. Combine with cooked rice, pecans,
giblets and seasonings; toss together lightly. Makes
enough stuffing for 12 lb. turkey.
Jane Hart
Kansas
APPLE BUTTER
16 cups thick apple pulp
1 cup vinegar
8 cups sugar
4 tsp. cinnamon
2 tsp. allspice
Core and slice apples but do not peel. Add only enough
water to cook apples until soft. Press through fine sieve
and measure. Combine all ingredients. Cook until mixture
remains in a smooth mass when a little is cooled. This
will require about I½ hours of boiling. Stir frequently to
prevent burning. Pour into sterilized jars and seal while
hot. Quick dessert using apple butter: Spread vanilla
wafers with apple butter, and place together in a roll.
Frost u:ith whipped cream. Cut diagonally in 3" to 4"
pieces to serve.
Imogene Monks
Colorado
�97
SHRIMP SANDWICH SPREAD - SHRIMP DIP
1 4½-oz. can broken shrimp
1 4-oz. pkg. cream cheese, room temperature
3 tbsp. salad dressing (Miracle Whip is best)
½ tsp. lemon juice
Salt, pepper to taste
4 - 6 drops tabasco sauce
¼ tsp. Worcestershire sauce
3 finely chopped green onions
Milk or cream to thin to desired consistency
Mash cream cheese and add salad dressing . Whip until
smooth. Add all ingredients, except milk and shrimp . Shred
or chop shrimp, add to cream cheese mixture. Add milk (a
little at a time), less for sandwich spread consistency,
more for chip dip consistency.
Darlaine Blackburn
Montana
CORNED BEEF MINCE (DIP)
2
1/
1/
2
1
1
cups minced canned corned beef
3 cup mayonnaise
3 cup minced celery
tbsp. pickle relish
tbsp . grated onion
tbsp. prepared horseradish
Combine all ingredients and serve as a dip. Makes 2 cups .
Billye Shaw
Texas
SHRIMP COCKTAIL SAUCE
2 tbsp. prepared horseradish
tomato catsup
3 tbsp. chili sauce
2 tbsp. lemon juice
Dash salt
Dash Worcestershire sauce
¾ cup
Mix all ingredients and serve with shrimp.
Kathy O'Sullivan
California
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PEAR HONEY
3 lbs. pears
I ½ lemons
1 can (#2 ½) pineapple
7 cups sugar
Pe_el p~ars and_ ~ore. Run through food chopper. Bring to
bod with the Juice of lemons. Then add pineapple and
sugar.. Bring to boil. _Simmer until thick. Test by putting
some 10 pre-cooled dish and put into refrigerator.
Kathy O'Sullivan
California
CHILI CON QUESO DIP
3 cans chopped green chili
l lb. pkg. velveeta cheese
1 #2 can tomatoes (drain juice)
Garlic clove
1 tsp. butter
Cut garlic in small pieces; add butter, chili, tomatoes. Let
come to a boil. Put on low fire and add cheese . Add tomato
juice if too thick. Keep hot for serving as dip.
Berwyn Kelsay
Texas
CRAB DIP
1 can crab
1 pt. cottage cheese
1 clove garlic, crushed
Juice of one small lemon
1 / 3 cup mayonnaise
Parsley, chives , onion, tabasco sauce, salt and pepper
to taste
Mix well and serve with potato chips or crackers.
Joan Wilson
Washington
�99
CHIP DIP
I large pkg. Philadelphia cream cheese
I pkg . mushroom soup mix
¾ cup water
I 4½-oz. tin Clover Leaf cocktail size shrimp
½ tsp. lemon JUlce
¼ tsp. garlic salt
Drain, rinse, and chop the shrimp; and put aside, Add the
water slowly to soup mix; bring to a slow boil until thick
and creamy. Take off fire and add cream cheese (cut into
chunks). Add lemon juice and garlic. Mix well ; add shrimp;
chill and serve. When you add the cream cheese to the
soup mix, mash chunks to a dip substance. Do not lea ue
in chunks.
Martha Ware
Mississippi
GUACAMOLE DIP
I medium size ripe avocado
cup mayonnaise or salad dressing
I tsp. salt
2 tbsp. lemon juice
I tsp. grated onion
¼ tsp. bottled red pepper seasoning
I large tomato, peeled, chopped, and drained
¼
Halve avodaco, then peel, pit, and mash in a medium size
bowl. There should be about I cup. Blend in remaining
ingredients; cover tightly; chill. Dip will - keep its bright
color for several hours. When ready to serve, spoon into
small bowls. Serve with crisp corn chips, rawcarrots, or
ce lery sticks if you wish. Makes about 2 cups.
Ann Ambrose
Colorado
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FRUIT PUNCH (Serves 20)
2 6-oz. cans frozen orange juice plus 2 cans water
I 6-oz. can frozen lemonade plus 3 cans water
½ 6-oz. can frozen limeade (undiluted)
I qt. gingerale, chilled
Crushed ice or d·e corated ice float
Dilute frozen juices with ice water and aerate by pouring
from one container to the other several times. Add gingerale and ice. To make decorated ice float: Use ring mold
or any qt. dish or utensil. Cut very thin slices of lemons,
oranges and limes. Fill mold or dish with water and add
fruit slices (and cherries, if desired). Fruit will float. Add
to punch. Floats may be made w ith fruit juices if desired.
Billye Shaw
Texas
HOT BUTTER RUM
I cup butter
2 cups brown sugar
2 oz. honey (¼ cup)
Hot water
2 tsp. cloves
2 tsp. cinnamon
2 tsp. nutmeg
Rum
Combine butter, sugar, honey and spices. Mix well until
consistency o~ cooki 7 batter . Keeps well in refrigerator
for a long period of ttme. When making drinks, add I tsp.
butter to I½ oz. rum and 4 or 5 oz. water in mug.
Ginny Hood
Washington
RUM PUNCH
1 26-oz. 7-Up
1 26-oz. gingerale
½ 26-oz. bottle sparkling water
1 small tin lemon concentrate
1 26-oz. Ron labana (light rum)
Mix well. Add ice and serve. Can be garnished with lemon
slices and cherries.
Ginny Hood
Washington
�101
CHEESE DROPS
1 cup flour
2 tsp. baking powder
1/8 tsp. salt
½ cup butter
1 cup grated cheddar cheese, mild
½ cup water
Mix dry ingredients. Add water. Drop on cookie sheet by
spoonsful. Bake at 450° for 10 minutes. Makes 12 -15.
Jo Osborn
Texas
BREAD AND BUTTER PICKLES
1 gal. 4 - 5 inch cucumbers
J cup pickling onions, sliced
green pepper
½ cup coarse salt (not iodized)
Cracked ice
1 ½ tsp. tumeric
~~ tsp. ground cloves
5 cups sugar
2 tsp. mustard seed
2 tsp. celery seed
5 cups vmegar
Slice cucumbers thin; add sliced onions and peppers, cut
in thin strips. Add salt and cover with ice; mix thoroughly.
Let s cand 3 or 4 hours or overnight (I pre jer 4 hours.) .•
Drain; combine rest of ingredients and pour over cucumbe~s; bring to a boil and seal in steril_ized jars.
Imogene. Monks
Colorado
GRANDMOTHER'S HOT MUSTARD
1 tbsp. flour
1 tbsp. sugar
1 ½ tsp. dry mustard
Enough vinegar and water in equal amounts to make
right consistency
Mix all ingredients together.
Pat Combs
California
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QUICK EGGNOG
1 3-5/8 oz. pkg. instant vanilla pudding mix
1/3 cup sugar
1 tsp. vanilla
6 cups milk
2 egg yolks
2 stiff egg whites
Nutmeg
Mix the pudding. Add next 3 ingredients, then egg yolk~.
Beat egg whites and fold into mixture. Add nutmeg to suit
your taste, about 3 tsp. (at least).
Martha Ware
Mississippi
PARTY PUNCH
]
I
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6-oz. can frozen lemon juice
6-oz. can frozen orange 1u1ce
large pkg. frozen strawberries
qt. gingerale
qt. sparkling water
Thaw strawberries and crush. Mix with rest of ingredients.
Serves 25 to 35.
Martha Ware
Mississippi
BROILED OLIVE CANAPES
Sliced white bread
2 tbsp. soft margarine
I cup shredded American or Canadian cheese
½ cup chopped stuffed green olives
2 stiff beaten egg whites
3 slices cooked bacon, finely diced
With 2" cookie cutter, cut 20 bread rounds. Place on
broiler rack and toast on one side. Butter untoasted side.
Fold cheese and olives into egg whites. Spoon on bread
rounds. Sprinkle with bacon. Top each with an olive slice.
Broil 4" - 5" from heat 5 -8 minutes or until cheese melts.
Carol Boberg
Texas
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HOT CHEESE BITES
4 tbsp. butter
6 oz. pkg. sharp cheddar, grated
½ cup Hour
1/ 8 tsp. cayenne pepper
Cream butter and grated cheese and add flour. Blend mixture; chill. Roll in small balls and place on ungreased
cookie sheet. Press down with a fork and bake at 400° for
6 -8 minutes. Serve i_n basket lined with gay napkin.
Sally Borden
Colorado
.,
BAKED STUFFED MUSHROOMS
8 large mushrooms
2 tbsp. butter
2 tbsp. flour
¾ cup milk
½ cup chopped celery
½ cup fine soft bread crumbs
Salt, pepper, nutmeg and buttered crumbs
'
Wash the mushrooms , remove the stems and chop them,
leaving the caps whole. Cook the chopped stems for a few
minutes in butter, then add the flour and milk and stir until
thick . Add the finely chopped celery and bread crumbs,
and season with salt, pepper and a dash of nutmeg. Fill
the mushroom caps with the creamed mixture and sprinkle
with the buttered crumbs . Place in a shallow baking dish
and then a combination of melted butter and water to cover
the bottom of the dish. Bake for 25 to 30 minutes in a
moderately hot oven (375°).
Betty Wohglemuth
Pennsylvania
LITTLE CHIP - 0 DOGS
Vienna sausages or miniature hot dogs
Crumbled corn chips
1 tsp. chili powder
½ cup catsup
Mix chili powder and catsup. Insert a round toothpick into
sausage. Roll in cats up mixture, then in corn chips. Bake
at 400° for 5-6 minutes.
Carol Boberg
Texas
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ASPARAGUS HORS D'OEUVRES
Slice very thin white bread (as many as hors d ' oeuvres
wanted), crusts cut off
Cheese whiz
Asparagus spears, one for each slice of bread
½ tsp . chili sauce for each slice of bread
Melted butter
With rolling pin, roll bread paper thin. Spread bread with
cheese whiz. Place one asparagus spear at one end of
bread and pour about ½ tsp. chili sauce along the spear
and roll the bread up. Fasten with toothpicks . (These can
be frozen for future use.) When readv to serve, brush with
melted butter. Put in broiler to brown. Turn and brown
opposite side. Serve hot.
Sue Sterns
Wisconsin
CRAB MEAT APPETIZER
2
2
2
I
tbsp. minced onion
tbsp. finely chopped green pepper
tbsp. butter
cup (6½ oz .) crab meat, flaked
½ tsp. salt
¼ cup cream
2 egg yolks, slightly beaten
6 slices thin-sliced bread
½ cup toasted slivered almonds ( toast in pan with
butter)
Cook onion and green pepper in butter 5 minutes. Stir in
crab meat, salt and cream mixed with egg yolks. Cook for
5 minutes . Cool. Toast bread on one side only. Cut slices
into squares or fingers. Spread crab mixture on un~oasted
side. Sprinkle almonds on top. Bake at 450° for 3 mrnutes.
Serve hot.
Nanci La Roi
Michigan
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½ cup
¼ cup
sugar
cornstarch
1/ 8 tsp. salt
1 ½ tsp. cinnamon
½ tsp. allspice
1 / 3 tsp. nutmeg
1/ 3 tsp. ginger
1 egg white
2 tbsp. cold water
¼ lb. nut meats
Sift dry ingredients into a shallow pan. Combine egg white
and cold water and beat slightly. Dip nut meats in egg
mixture; drop them one at a time in the sifted ingredients.
Roll them about lightly. Keep the nut meats separated.
Place them on a cookie sheet. Bake them in a very slow
oven, 2500, for about l ½ hours. Remove them from the
oven and sift the sugar from them. When cold, they will be
crisp and spicy.
Jane Hart
Kansas
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MAPLE CANDIED WALNUTS
1 cup sugar
l tbsp. light corn syrup
1/ 3 cup water
½ tsp. salt
½ tsp. maple flavoring
1 tbsp. butter
2 cups walnut halves
Mix sugar, corn syrup, water, and salt into a heavy saucepan, stirring over low heat till sugar is dissolved. Boil
till mixture reaches the soft-ball stage (2380). Remove
from heat and blend in maple flavoring and butter. Add
walnut halves and stir gently till mixture becomes creamy.
Turn out onto a sheet of waxed paper or aluminum foil and
separate walnuts. Makes about 1 lb.
Gini Gunn
Wyoming
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ORANGE-SUGARED PECANS
1 cup sugar
cup water
Grated rind of 1 orange
1 tbsp. orange juice
Pinch salt
2 cups pecan halves
½
Mix the sugar and w~ter together in a heavy saucepan.
Cook, without stirring, until it reaches 238 ° on a :candy
· thermometer or until it forms a soft ball when a little syrup
is dropped into cold water. Remove from heat and let stand
5 minutes. Stir in the orange rind, juice and salt. Add
pecans and stir mixture until the sugar begins to crystallize. Quickly turn out onto cold baking sheets and separate nuts, using 2 forks. Let harden. Makes about 2½ cups
of candy.
Jane Hart
Kansas
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Title
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Rare Books
IIIF Collection Metadata
UUID
37d53c9c-6c64-467a-a7d9-7d413a8d8208
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Cook book : Favorite American recipes / by American Women's Club of Edmonton
Creator
An entity primarily responsible for making the resource
American Women's Club of Edmonton
Description
An account of the resource
106 p. ; 23 cm.; spiral bound
Abstract
A summary of the resource.
Recipes for salads, entree, breads, deserts, candies, and misc.
Date
A point or period of time associated with an event in the lifecycle of the resource
1967
Subject
The topic of the resource
Cooking--United States
IIIF Item Metadata
UUID
bfee59d1-aa7f-4de4-967e-549263277729
Cookbooks
-
https://archives.library.wcsu.edu/omeka/files/original/WCSU_Archives_Research_Miscellanea/7774/rg8_30dayCake.mp4
f8fc0df1b7c611fcd68cab2369df3988
Moving Image
A series of visual representations that, when shown in succession, impart an impression of motion.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
30 Day Cake, prepared by the WCSU Archives
Creator
An entity primarily responsible for making the resource
Western Connecticut State University. Libraries
Geraghty, Meghan
Haponik, Stacy
Greco, Nicholas
Description
An account of the resource
~8 mins
Abstract
A summary of the resource.
A friendship cake recipe called 30-day cake prepared by WCSU Archives staff. The recipe comes from: Treasured Recipes published by the Shelter Rock School, Danbury.
Date
A point or period of time associated with an event in the lifecycle of the resource
2022
Subject
The topic of the resource
Baking
IIIF Item Metadata
UUID
bd9528c5-981b-4bce-9a30-baf4eb9e5aed
Cookbooks
menus