File #13937: "ms026_35_49.pdf"

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sr zr:·s

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'

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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

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us l n c J11
.or· e mil ,: .

Ch i l l.

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,
' '
' -- -~.: 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.