f!w»L Your Neighbor's l(itchen

As PubUshed In The I 6TH EDITION - 1965 I flaurfyrntrr furniug il;:rralh MANCHESTER, CONNECTICUT ELECTRIC APPLIANCES

Blenders Portable Portable ~wd Stationary Drink Mixers Mixers Bowl Mixers

Electric Hair Dryers Shoe Polishers

Electric Cordless Can Openers Elec. Knives

THE IONA MANU~AC:TURING COMPANY, INC:. M ANCHESTER , CO N NECTICUT From Your Neighbor's l(itchen

by Doris Belding

COOK BOOK ILLUSTRATIONS BY SYLVIAN OFIARA

PHOTOGRAPHS BY SYLVIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD

as published in the Bishop Williams' Receipt for Johnny Cake

A forgetful old Bishop All broken to pieces, Neglected to dish up For one of his nieces. A receipt for "Corn Pone," The best ever known; So he hastens to repair his sin of omission And hopes that, in view of his shattered condition, His suit for forgiveness he humbly may urge So here's the receipt, and it comes from Lake George. Take a cup of corn meal, (and the meal should be yellow). Add a cup of wheat flour for to m ake the corn mellow; Of a cup, white or brown ,- at your pleasur0, {The color is nothing, the point is the measure), And now comes a troublesome thing to indict, For the rhyme and the reason it troubles me quite. For after the sugar, the flour and the meal, Comes a cup of sour cream, but unless you should steal From your neighbor; I fear you w ill never be able This item to put upon your cook's table; For "sure and indeed" in all towns I remember, Sour cream is as scarce as June bugs in December. So here's an alternative, nicely contrived, Is suggested, your mind to relieve. And showing you how, without stealing at all, The ground that seem ed lost m ay retrieve. Inst ead of sour cream, t ak e one cup of milk, "Sweet Milk," what a sweet phrase to utter! And to mak e it like cream, put into the cup Just three tablespoonfuls of butter; Cream of tartar, one t easpoonful, Rules Dietetic, (How n early I wrote it down, Tartar emetic!) But no, cream of tartar it is without doubt, And so the alternative mak es itself out Of soda, the half of a t easpoonful add, Or else your poor corncake will go to the bad. Two eggs must be broken without being beat, Then of a t easpoonful, your work will complete. Twenty minutes of making are needful to bring To the point of perfection this "awful good t hing." To eat at the best, t his remarkable cak e, You should fish all day long on the royal named lake With the bright water glancing in glorious light, And beauties unnumber ed bewildering your sight. On mountain and lake, in water and sky, And then, when the shadows fall down from on high, Seek "Sabbath Day P oint," as the light fades away, And end with t his feast, the anglers long day. Then, then you find, without any question, Tha t an appetite honest, awaits on digestion. PREFACE Dear Readers: "To be a good cook," according to John Ruskin, English art critic and social prophet of the early 1800s, "means the knowledge of all fruits, herbs, balms and and of all that is healing and sweet in fields and groves and savory in . It means carefulness, inventiveness, watch­ fulness, willingness and readiness in appliance. rt means the economy of your great-grandmothers and the science of modern ch emists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means in fine that you are to be perfectly and always ladies (loaf givers), and you ar e to see that everybody has somethings nice to eat ." May I extend my h eartiest thanks to t he score of "loaf-giving m odern chemists" in the Manchester ar ea that made it possible to compile our sixth edition of The Herald cookbook. · As my contribution I h ave included "Bishop Williams' R eceipt for Johnny Cake," t ak en from a very ancient cook book. Merry Christmas and a Bright New Year! Doris Belding

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JEWELERS- SILVERSMITHS 958 MAIN STREET-643-2741 IN'DEX

ALASKAN KING CRAB B AKE ...... 35 ALMOND ...... 60 ASPARAG US ASPIC SALAD WITH DRESSING . . 50 BOILED DRESSING ...... 48 WITH SYRU P ...... 20 AND RICE CASSER OLE ...... 4 7 BEEF BU R GUNDY (Boeuf Bourgone) ...... 33 BREAD, WHITE AND ROLL S ...... 2 BROWNED BEEF ...... 53 CANDIED FRU IT GEMS ...... 5 CANDY (Merin ) ...... 64 CARROT P U DDING () ...... 44 CHEESE CA KE ...... 4 CHEESE-MUSH ROOM CANAPE SPREAD ...... 59 CHERRY CAKE ...... 10 CHERRY MER INGUE DESSERT ...... 16 CHERRY TARTS ...... 22 CHICKEN MARINATE ...... 26 CHICKEN MUSH ROOM CA SSEROLE ...... 37 CHICKEN ...... 41 CHICKEN WITH W INE ...... 27 CHINESE WALNUT CHICKEN ...... 30 CHOCOLATE CAKE ...... 12 CHUN GURN (E gg R oll) ...... 61 COQU ILLES ST. JACQU ES ...... 38 TEMPTERS ...... 57 CORN- PIE ...... 43 CRABMEAT CASSEROL E ...... 43 CRANBERRY CAKE ...... 12 CRANBERRY SALAD ...... 49 CREAMED CHICKEN BAKE ...... 42 CURRIED EGGS IN SAU CE ...... 46 DARK FRUIT CA KE ...... 7 DU CK WITH ORANGE SAU CE (Can a r d a l'Orange) 31 EGGS LE BRET ...... 32 EGG- NA A MANDINE ...... 44 ENGLISH TRIFLE ...... 19 EVE'S P U DDING ...... 18 F ATAYER (A rabic m eat -filled tria ng les) ...... 59 FLOU NDER ROLL-U PS ...... 3'7 FRENCH BREAD ...... 1 F U DGE TORTE ...... 14 GAZPACHO ...... 66 GINGER COOKIES ...... 6 GRAHAM CRACKER LOG ...... 15 INSTANT Is the magic word in modern meal planning. INSTANT EARNINGS Are the magic words in saving at Manchester's oldest financial institution. DIVIDENDS PAID FROM DAY OF DEPOSIT

Annual Dividend Paid Quarterly

OPEN 9 A.M. T·O 4 P.M. Monday 'throu9h Friday Extra hours Thursday Evening 6 to 8 P.M. • INSURED SAVINGS • SAVE-BY-MAIL • CHRI STMAS CLUBS • ALL-PURPOSE SAVINGS CLUBS • SAVINGS BONDS • HOME LOANS • HOME 11\'IPROVEMENT LOANS • PASSBOOK LOANS • MONEY ORD ERS • TRAVELERS CHEQUES

""()~ uWaiA J'Pieee, neat,~ ~ BRANCH OFFICE, ROUTE 31, COVEN TRY P IE CRU ST AND FILLING 24 GREEN TOMATO DILL, KOSHER ...... 64 HAMBU RG CU RRY AND SAUCE ...... 32 HE MAN SALAD ...... 49 HOT BARBECU E D ...... 59 ICE CREAM SALAD ...... 48 IRISH COFFEE ...... 63 IRISH F ARLS (Soda Scones) ...... 8 ITALIAN CAKE ...... 3 KNUSPER HAEU SCHEN (German Candy House) .. 65 KOENIGSBU RGER KLOPS ...... 39 LEEK AND POTATO SOUP ...... 52 LOR BOC GO (Turnip ) ...... 56 MAINE STEW ...... 51 MARGUERITES ...... 21 MIDNIGHT CHOCOLATE CAKE ...... 10 MOCHA PECAN PARFAIT ...... 15 MUSHROOM AND STUFFED EGGS . . . . 60 ...... 39 OATMEAL CAKE ...... 5 OLD-FASHIONED QU ICK LOAF CAKE ...... 8 ORIENTAL RICE ...... 54 PAELLA ...... 45 PICKLED EGGPLANT ...... 55 POTATO PIROSHKI DOUGH AND FILLING ...... 60 RICE ...... , ...... 54 SALMON LOAF ...... 40 REMICK AND SAU CE ...... 34 CIDCKEN CASSEROLE ...... 4 7 SHELLFISH SORRENTO ...... 34 SHOESTRING EGGPLANT ...... 55 SHRIMP AND MU SHROOM CURRY ...... 36 SLOSHBURGERS ...... 64 SMOKED AU GRATIN ...... 37 SPICED IN SAUCE ...... 28 STUFFED CABBAGE LEAVES ...... 58 STUFFED JUMBO SHRIMP ...... 33 STRAWBERRY-RHUBARB PIE ...... 22 SWEET BEET PRESERVE (Eingermach ) ...... 63 TAIWANESE SPECIAL ...... 40 TEA-SIZED CHERRY TARTS ...... 23 CURRY ...... 35 WITH CIDER ...... 27 VENISON MEATBALLS DANISH STYLE ...... 29 VENISON MINCEMEAT ...... 27 YAM AND APPLE CASSEROLE ...... 56 Bread and Rolls

Mrs. John 0. Bailey of 17M Garden Dr. makes French Bread from an old recipe given to her by her mother-in-law. Mrs. Bailey is a graduate of St. Francis School of Nursing, Hartford, a nd occasionally does private duty nursing. She is a member of the L adies of St. James. * French Bread 1 package active dry yeast. 1 tablespoon soft 11/2 cups very warm water. shortening. 1 tablespoon sugar. 4 cups all-purpose flour, 11/2 teaspoons salt. sifted. melted butter.

Sprinkle yeast into one-half cup warm water and stir until dissolved. Dissolve sugar and salt in remaining water in a large bowl. Add shortening and yeast mixture and mix well. Add flour and mix well. Once every 10 minutes, for five consecutive times, work through dough with a spoon. Turn dough out on lightly flour­ ed surface and divide in half. Shape into two ballB and let stand 10 minutes. Roll out each ball firmly into a 12 x 9-inch rectangle, a<; if making a jelly roll. Seal edges, starting with the long side of the roll and place on sheet. Score top diagnally six times. Cover with towel and let rise 1112 hours. Bake in 400-degree oven for 30 to 35 minutes. Brush with melted butter while loaves are still warm.

1 Mrs. Cha rles N. Gilbert, 42 Wellington Rd., believes that bread making is a n art that should be revived and treats h er family to fresh brea d at least once .a week. She is a member of the First Church of Christ Scientist, Bennet Junior High School PTSO, Buckley School PTA, Connecticut Opera Guild a nd Times Interna tiona l Travel Club.

White Bread* and Rolls (Easy Method) 112 cup soft margarine. 2% cups milk. lf2 cup sugar. 2 packages dry yeast. 1 tablespoon salt. 8 cups all-purpose flour. 1 egg at room temperature. Cream margarine and sugar in electric mixer or thoroughly by hand. Add salt, egg and milk that has been heated until it feels warm when tested on the wrist. Prepare dry yeast by mixing one-quarter cup water, warm to ·,vrist and one teaspoon sugar; sprinkle yeast on top of water and sugar mixture and stir until diSBolved. Let set until mixture rises to top of cup and add to creamed mixture. Add six cups of flour and mix. Remove bowl from electric mixer a".l.d add last two cups of flour by hand. Remove dough from bowl ~:md knead slightly on fl oured bo::ird or table. The dough has been kneadc:d sufficiently when it no longer sticks to fingers. Place dough in large bowl which has been greased, cover with waxed p::iper, weight down with platter and refrigerate overnight. The next morning take dough out of refrigerator and cut down with knife to remove air. Let stand at room temperature about one hour. Divide dough in three parts and knead each section sepa­ rately on a floured board or table. Put in greased pans. This recipe makes three loaves in 5 by 9 aluminum loaf pans, or two loaves and 32 rolls if baked in two, 8 by 8 pans. Let bread and rolls rise in warm place approximately two hours. Dough should double in size. Bake in 350-degree oven. Bake rolls for 20 minutes and bread 40 minutes. 2 Cakes and Cookies

Mrs. Stanley P ear son of 83 Merline Rd., Vernon, received her recipe for Italian Cake from a friend in Utah and said she is not sure just why it was so named. She is a member of P si Gamma Chapter of Ma nchester of Beta Sigma Phi sorority, The Order of E astern Star , Toastmistress Club of Newington, Suburban Women of Newington, of which she is vice president, and she is a volunteer at Rockville General Hospital. She a t­ tends the Quaker Church, West Ha rtford. * Italian Cake 3 eggs. 14 teaspoon baking soda. 1 pound light brown sugar. 112 teaspoon salt. 1 teaspoon vanilla. 2 to 21/2 cups grated walnuts 1 cup all-purpose flour. or pecanB. Beat eggs vigorously with beater. Add all of the brown sugar and stir by hand, preferably with batter blender. Add vanilla and mix. Mix flour, soda and salt and add to other ingredients, stirring in quickly, Add nuts, mixing lightly and place in 9 x 13- w..:h baking pan which has been greased with butter or margarine and bake 40 to 45 minutes in a 325-degree oven. This will make bars thick and chewy. For a crisp bar place mixture on large greased cookie sheet and bake 30 minutrn in 325-degree oven. Cut bars while hot 2nd place on racks to cool. A blender may be:! used to grind nut meats. This recipe may be served while still warm.

3 After sending two cakes to her husband's employes, Mrs. J. Herbert Finlay of 44 Greenwood Dr. received from them a proclamation naming her "Queen of Cheese Cake." Mrs. Finlay is a mmber of Second Congre­ gational Church, its Women's League, a member and past president of the Republican Women's Club of Manchester, a founder and first president of Manchester Fine Art Associa tion. She has served as chairman, vice chair­ man and secretary of the Charter Revision Commission, and has been active in a great many civic organizations in this area. * Cheese Cake 1%, pounds . 2 eggs. %. cup sugar. Beat ingredients together about 20 minutes at high speed in an electric mixer. While mixture is beating, make crust of melted butter and crushed zwieback or rusks, or graham crackers. Cover si

Oatme*al Cake ll/2 cups boiling water. 1 teaspoon baking soda. 1 cup quick oats. 1 teaspoon cinnamon. ¥2 cup shortening. 112 teaspoon nutmeg. 1 cup sugar. 112 teaspoon salt . 1 cup brown sugar. :Y2 cup chopped nuts or %, 2 eggs. cups raisiIIB or both may lVa cups all-purpose flour. be used. Pour boiling water over oats and let stand. Mix shortening, both kinds of sugar and eggs and beat well, then add oat mixture. Sift together flour, soda, cinnamon, nutmeg and salt and add to other ingredients and beat well. Fold in nuts or raisins or both. Pour into greased oblong pan and bake 35 to 40 minutes in 350- degree oven. Let cool five minutes while making topping. Topping 3 tablespoons melted butter. 112 teaspoon vanilla. l;2 cup brown sugar. 1 cup coconut. 1,4 cup cream. Mix ingredients and spread on cake. Place under broiler and brown. This only takes a few minutes and should be watched conshmtly.

While traveling with her *hu sband* * during * *hi s service in the Navy, Mrs. George J a.:quemin ,of Rt. 44A, Coventry, acquired a recipe for Candied Fruit Gems. She is a member of Porter Library Association and has been a 4-H leader for more than six years. * Candied Fruit Gems 11/2 cups Bifted all-purpose 2 tablespoons milk. flour. 1/a cup candied cherries, cut 112 teaspoon baking soda. up. 112 teaspoon vanilla. o/i, cup chopped nuts. 112 cup soft shortening. 2 tablespoone candied 1 cup brown sugar, packed. orange peel, chopped. 1 teaspoon nutmeg. 2 tablespoons citron 112 teaspoon salt . chopped. 1 egg. Sift together flour, ~al t baking soda and . Cream shorten­ ing and sugar and add egg and milk; mix well. Gradually add sifted ingredients to creamed mixture and when well blended sti.r in fruit. ' ' Drop by spoonfuls onto a greased cookie sheet. Bake in 375- degrec oven from 10 to 15 minutes or until lightly browned. 5 Chewy Ginger Cookies 1 cup shortening. 1 egg. 1 teaspoon salt. 1 cup molasses. 1 teaspoon soda. % cup sour milk. 1 teaspoon cinnamon. 4 cups sifted flour. 1 teaspoon ginger. 2 cups coconut. 1 cup sugar.

Blend sugar and shortening; add egg, then molasses and sour milk. Sift dry ingredients and add to mixture. Blend well. Add coconut. Drop by teaspoonsful on cookie sheet. Flatten with bot­ ton of greased glass which has been coated with granulated sugar. Dip g~ass in sugar, after flattening each cookie. Bake eight to ten minutes in 350-degree oven. This recipe makes .<.>ix dozen lunch­ hox size cookies. -- - Mrs. R. Dean Patterson

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849 MAIN ST. 649-5341

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6 By combining recipes used by her grandmother and a cousin, Mrs. William G. Gray of 81 Hilltop Dr. has developed an exceptionally moist Dark Fruit Cake. Mrs. Gray, a teacher of voice and piano, is a soprano soloist a t South Methodist Church. She is a member of Manchester So­ roptimis t Club, Ha rtford Musical Club, Connecticut Chapter of Teachers of Singing, Temple Chapter , Order of E astern Star, and Chaminade Musical Club. * Dark Fruit Ca ke 1 1 pound package seeded 1 teaspoon b::tking soda. raisins. % teaspoon salt. ll/.3 cups water. 1 teaspoon cinnamon. 1112 cups sugar. 112 teaspoon powdered cloves. l;,:j, cup butter or shortening. 1/2 teaspoon allspice. 2 eggs. 112 cup fruit cake mix 2112 cups sifted flour. (citron, orange peel and 1 teaspoon baking powder. candied cherries) . 112 cup coarsley chopped lf2 cup strawberry preserves. nut-meats.

Wash raisins thoroughly and cook for five minutes with water a:!ld sugar. Add butter and set aside to cool. Sift dry ingredientB and add fruit cake mix and nuts. Beat eggs until light and fluffy and add to raisin mixture. Pour the liquid mixture into the dry ingredients and beat t horoughly. When well mixed add straw­ berry preserves and m ~x. Pour into eight-inch tube pan and bake in 300-degree oven for one and one-half hours.

7 Old Fahioned Quick Loaf Cake, according to Mrs. Francis D. Green of 231 School St., is a g;reat favorite with the men in her family. She is a member of Center Congregational Church and a deaconess at the church. Old Fashioned Quick Loaf Cake 2 cups sugar. 2 teaspoons cream of tartar. 1 scant cup shortening. white of one egg, 2 cups milk. 1 teaspoon nutmeg. 5 cups all-purpose flour. 1 teaspoon vanilla. 1 teaspoon salt. 1 cup seedless raisins. 1 teaspoon soda. Blend sugar, shorte:!.1.ing and add remaining ingredients all at once. Mix well with a spoon. Thill makes a very stiff batter. Bake one hour in well greased and floured t ube pan in preheated 350- degree oven. This cake may be s0rved plain or with butter cream icing. Irish Farl * s *(or * S *oda * Scones) 3 cups flour. 112 cup currantB or ra1sms. 112 cup sugar. 2 teaspoons caraway seeds 112 teaspoon salt. (optional) . 1 teaspoon cream of tartar. 1 cup buttermilk (approxi- 112 teaspoon baking soda. mately). Sift dry ingredients in a large bowl. Add currants or raisins and caraway seeds. Stir together. Make a hollow in the center of the dry mixture and add enough buttermilk to make a soft dough. Turn dough onto a floured board and knead quickly and lightly u..ntil free from cracks. Roll out dough about three-quarters-inch thick and cut in desired shape with floured knife or cutter. Place scones a.bout one-half inch apart on greased cookie sheet. Brush tups with mixture of slightly beaten egg yvlk and two tablespoons water. Bake in 400-degree oven for 15 minutes, until brown. This recipe makes two dozen. -- - Mrs. Edward J. Cavagnaro 8 We A9ree - We Shop Here for Wide Selection, Hi9h Quality and Low Prices in QUALITY MEATS We also specialize in whole or half creatures care­ fully cut, wrapped, marked and quick frozen for your own freezer or kept in a food locker here. Also containers and wrapping materials. L. T. WOOD LOCKER PLANT and MEAT MARKET 51 BISSELL STREET-PHONE 643-8424 PLENTY OF FREE PARKING SPACE 9 Mrs. Eldwa rd J. Mack of South Rd., Bolton, makes Midnight Chocolate Cake from a recipe she has had for many years. She is a member of United Methodist Church, Bolton, and the Women's Club of Manchester. She is chairman of the Salvation Army service unit in Bolton and is a Red Cross Nurses' Aide, serving on the Bloodmobile when it is in this area. She is a n operator with Southern Telephone Co., Man- chester. * Midnight Chocolate Cake 2 cups boiling water. 2 cupB all-purpose flour. 1 cup cocoa. 2 teaspoons baking powder. 6 tablespoons shortening. 1 teaspoon salt . 2 cups sugar. 2 teaspoon vanilla. 2 eggs. Mix boiling water with cocoa and boil until smooth. Cream shortening and sugar, add eggs and vanilla. Sift dry ingredients and add to creamed mixture, alternately with cocoa and water. Batter will be thin. P 11t in 9 by 13-inch pan. (This batter is not suited for a layer cake). Bake in 350-degree oven for 35 minutes. Cool and frost with favorite white icing.

Cherry Dessert Ca ke is an* easy* *to *m ake * dessert with a festive air, according to Mrs. Raymond Kingman of 819 Clark St., South Windsor. Mrs. Kingman is a m ember of St. Francis of Assisi Church , South Windsor and its Women's Guild. She is a t eacher for a Confra t ernity of Christian Doctrine class of r eligious instruction, and is also a member of Pleasant Valley School PTA. * Cherry Dessert Cake 3 eggB. 1/2 teaspoon vanilla. 1 cup sugar. 14 teaspoon almond extract. 1%, cups flour. 11/a cup dark, sweet (Bing) Ya teaspoon salt . cherries, pitted, fresh or 2 teaspoons baking powder. canned. 2 tablespoons water. 1,4 cup chopped nuts. Beai eggs until light; gradually add sugar and beat until lemon colored. Add sifted dry ingredientB, water and flavorings. Mix well. Pour into 12 x 7% -inch U!lgreased pan. Spread well-drained cherries evenly over batter. Sprinkle with chopped nuts. Bake in. 350-degree oven for 35 minutes or until done. Serve warm or cold with whipped cream. Garnish with cherries. 10 Your Savings Will gro,w .. . Gro:w .. . GROW with a S.. B.M. Investment Savings Account

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11 Originally the jealously guarded secret of a New York chef, Mrs. Bruce Fowler of 41 Baldwin Rd. received her unique recipe for Chocolate Cake from her husband's aunt. Mrs. Fowler is a member of South Methodist Church and the Junior Century Club of Manchester. Chocolate* Cnke 2 cups sifted all-purpose 4 geM:rcus tablespoons flour. cocoa. 11/2 teaspoons baking powder. 1 cup mayonnaise. 1 % teaspoons baking soda. 1 teaspoon vanilla. 1 cup sugar. 1 cup cold water. Sift dry ingredients together into large bowl. Add mayonnaise, vanilla and water and beat thoroughly. Pour into about a 7 x 12- inch pan and bake in 350-degree oven about one hour. If glass baking dish is used decreaBe over.. heat 25 degrees. Frosting 2% squares unsweetened 118 cup hot water. chocolate. 1 egg, unbeaten. 11,4 cups confectioners sugar. 3 tablespoons soft butter. Melt chocolate in top of double boiler; remove from heat. Mix in sugar and water. Beat in egg'. Add butter, a tablespoon at a time, beating well after each addition. This cake freezes v~ry well.

A friend's mother in Vermont* * g ave* Mr * s. *Thom as Carruthers of Lawler Rd., Vernon, the recipe for Cranberry Cake. Mrs. Carruthers is a m ember of the Women's Republican Club of Vernon and of the board of directors of Rockville Public Health Nurse Association. Cranberry* Cake 21,4 cups all-purpose flour. 1 cup sour milk. 1 cup sugar. % cup salad oil. 1 teaspoon baking p0wder. 1 cup dates. 1,4 teaspoon salt. 2 cups raw cranberries. 1 teaspoon baking soda. 1 cup walnuts, chopped. 2 eggB, well beaten. grated rincl of 2 oranges. Cut one-half cup dates and one cup cranberries, leaving rest of fruit whole. Mix rind, fruits and nuts in large bowl. Mix dry ingredients and add to fruit mixture and stir together. Add liquid ingredi­ ents gradually to dry mixture and stir until well blended. Pour dough into greased angel food pan and bake one hour in 350-

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13 Mrs. Neil H . Ellis of 43 Butternut Rd. often donates Fudge Torte to food sales. She is an instructor at Bunce Center and a student of special education at the University of Hartford. She is also a substitute teacher in special education. She is a member of Temple Beth Sholom and its Sisterhood, the League of Women Voters and t he Women's Auxiliary to Manchester Memorial Hospital. She is on the excutive boa rd of Highland Park School PTA and on the board of directors of Lutz Junior Museum.

*

Fudge Torte

1 cup chocolate syrup. 112 cup walnuts or pecans. 1 cup water. 1 large package chocolate 8 large marshmallows, cake mix or favorite home­ quartered made chocolate cake recipe.

Preheat oven to 350 degreeB. Combine syrup and water and pour into 8 x 8 x 2-inch pan. Sprinkle marshmallows and nuts on top of syrup mixture. Prepare chocolate cake batter and pour half over syrup mixture. Bake 35 to 45 minutes or until done. Sarve warm, cut in squares, plain, or topped with whipped cream. This recipe serves six.

The remaining cake b2.tter may be used for cupcakes or a single layer cake.

14 Dessert and

Graham Cracker Log 30 graham crackers. 2 cups chopped walnuts. 16 marshmallows. 1 cup heavy cream. 1 cup chopped dates. Roll crackers until they make fine crumbs. Combine marsh­ mallows, dates and walnuts and mix with one and three-quarters c·ape, of crumbs. Add 1 cup heavy cream, unwhipped and mix in­ gredients with finger:>. Shape into a log and roll in remaining c1·umbs to coat outside of log. Wrap well in waxed paper and re­ frigerate at least two days. Cut in slices and serve with whipped cream and decorate top of slice with red maraschino cherry. This recipe makes eight slices. - - - Mrs. John P. Anthony Jr. * * * * * Mocha Pecan Parfait 2 packages orange flavored 2 cups dark corn syrup. gelatin. 2 cups chopped pecans. 4 teaspoons irustant coffee. 112 pint heavy cream, whipped. 2 cups hot water. Dissolve gelatin and instant coffee in hot water. Stir in corn syrup Chill until slightly thickened, then fold in nuts. Chill mix­ ture until Blightly thickened. Place in layers in parfait glasses with alternate layers of whipped cream or d

l~I ~~~TFORIJ GAS COMPANY 17 A native of Ireland, Mrs. Michael Atkins of 160 Taylor St., Talcott­ ville. often makes Eve's , a typical Irish dessert. She is a member of the Hartford Junior Women's Club, the Women's Auxilia ry to Rockville General Hospital and the Ladies of Sacred H eart Church, Vernon. * Eve's Pudding 1.4 pound butter or 11,4 cup all-purpose flour. margarine. few drops vanilla. %, cup confectioner's sugar. little milk. 2 eggs. 1 pound cooking apples. 112 teaspoon baking powder. Vs cup granulated sugar. few cloves. Pe'.'l, core and slice n.pples and put in saucepan with granulated sugar, cloves and a little water. Stew gently until half cooked and put into greased pie pan and allow to cool. Put butter and confectioners suger in a bowl and beat with wooden spoon until white and creamy. Beat eggts and vanilla and add t o creamed butter and sugar. Beat well. Sift flour and baking powder and fold into eggs and butter mixture with a metal spoon. Add enough milk to make batter into a consistency that will drop from spoon. Cover cooled apples with cake mixture and smooth top with knife. Bake in 350-degree oven for about 40 to 45 min­ utes, or until cooked. This may be served plain or with cream or sauce. PAINT WALLPAPER ARTIST SUPPLIES E. A. JOHNSON PAINT CO.

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18 Mrs. Charles Daniell of Selsey, Sussex, England, came to Manchester last year to visit her daughter, Mrs. Doreen Murphy of 842 Center St. She enjoys cooking and made an English Trifle for dessert.

*

English Trifle

1 . bananas, peaches or other 1 package strawberry gelatin. seasonal fruit. 1 package vanilla instant maraschino cherries. pudding. whipped cream. strawberry jam. 2 tablespoons sherry wine.

Cut sponge cake in slices, halve and spread a little strawberry jam on each piece. Place in a dish and pour sherry over cake and let soak for a few miilutes. Prepare gelatin according to direc­ ti.:ms on package and pour over cake and place in refrigerator to set. Slice fruit and place on top of gelatin. Make vanilla pudding and spread over fruit. Let set and decorate with whipped cream l:lnd cherries. Mrs. Daniell usually makes her own sponge cake and vanilla pudding but says the bought cake and were easy substitutes and worked out very well. Mrs. Francis C. Garber of Hillside Manor Rd., Vernon, standing, and Mrs. Ben P. DelMastro of 141 Cross Dr., Wapping, are members of a gourmet club and often meet to prepare foreign dishes such as Baklava and syrup. Mrs. Garber is a member of Sacr ed Church, Vernon, and the Ladies of Sacred Heart; Confraternity of Christian Doctrine, Junior Century Club of Manchester and Vernon Elem entary School PTO. Mrs. DelMastro is a member of Sacred Heart Church a nd the Ladies of Sacred H eart and the Junior Century Club of Manchester. Baklava* 1,4 teaspoon almond extract. 1 cup water. 1 egg. 1 pound Bweet butter. 2 tablespoons olive oil. 2 cups chopped walnuts. 1 teaspoon baking powder. flour as needed for soft 1 teaspoon powdered sugar. dough. Mix egg, oil, almond extract, baking powder and powdered ::;ngar in large bowl. Add water and mix thoroughly. Gradually mix in enough flour to make a soft dough. Divide dough into pieces the size of eggs. Roll out dough paper thin, using corn starch instead of flour to coat dough, rolling pin and board while rolling. After all piec1~s of dough have been rolled place half of them in tray and sprinkle with walnutB. Cover with remaining and cut into diamond shaped pieces. Melt one-quarter poun

Mrs. Barry Noonan of 57 Sa ulters Rd. says that Marguerites are a great favorite with her guests. She is a member of the Newcomer's Club of the Manchester YWCA and was its cha irma n for two years, and is a member of the Junior Century Club of Manchester. She is a communicant of St. Bartholomew's Church. * Marguerites 112 cup melted margarine. 1 teaspoon baking powder. 1 cup s ugar. 1 teaspoon vanilla. 2 egg yolks. 1 cup flour. Mix all ingredients together and pack firmly in greased, 7% ­ inch square pan.

2 egg whites. 1 cup chopped nuts. 1 cup brown sugar. 1 teaspoon vanilla.

Beat egg whites until stiff and add remaining ingredients. Spread over mixture in pan. Bake in 325-degree oven 40 to 45 minutes. Cool before cutting in squares.

21 Strawberry-Rhuba rb Pie is a seasonal favorite in the home of Mrs. Arthur Simmonds of 135 Hartl Dr., Talcottville, and especially of her sons, David and Scott. She is a member of Vernon Congregational Church, Vernon Junior Women's Club and Vassar Brothers Hospital School of Nursing, Poughkeepsie, N.Y., alumni. Strawberry-Rhubarb Pie 1 cup sugar. 3 cups sliced fresh rhubarb. ~ cup flo ur. 2 cups sliced strawberries dash salt . 1 tablespoon lemon juice. dash nutmeg. 2 tablespoons margarine. Combine sugar, flour, salt and nutmeg. Add to rhubarb and f trawberries and mix lightly. Pile into pie shell, sprinkle with 1emon juice and dot with margarine. Cover with crisscross top crust. Bake in 400 degree oven 40 minutes. Cherr* y *Tart * s *( S *h ells) 2:Y2 cups sifted flour. 1 teaspoon salt. % cup shortening. 5 tablespoons cold water. Sift flour with salt into bowl. Add shortennig, using blender or tw knives to cut it into flour until mixture is the size of small peas. Sprinkle water into dough and work lightly. Press moistened particles together into a ball. Roll on floured board until one­ eighth inch thick. Cut into circles about four and one-half or five inches in diameter. Place circle of dough over inverted custard cup or muffin tins. Bake in 450 degree oven for about 12 minutes, or until lightly browned. Cool and fill. Filling 1 No. 2 can tart cherries, 14 teaspoon salt. water pack. 1 tablespoon lemon juice. % cup Bugar. 2 tablespoons butter. 2 tablespoons corn starch. 12 drops red food coloring. Drain cherries and save juice. Mix juice, sugar, corn starch and salt in saucepan and cook over medium heat, stirring con­ stantly, until thick and clear. Remove from heat and add butter, lemon juice, food coloring and cherr1eB. Cool. Fill tart shells shortly before serving. This recipe fills six shells. - - - Mrs. Vito Agostinelli 22 The BEST Ingredient In The Recipe For Satisfaction Is Service All Our TV, Radio and Appliances Adjusted, Installed, Serviced BY OU'R OWN! MECHANICS

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A recipe for Tea Size Cherry '.Darts was given to Mrs. Vito Agostinelli of 247 Oak St. by her mother. Mrs. Agostinelli is a member of St. J ames' Church, Ladies of St. J a mes', Nathan Hale School library committee, and assists with Brownie Troop 604.

T ea Sized Cherry Tarts* Crumb Mixture %, cup graham cracker 2 tablespoons melted butter. crumbs (about 6 or 7 l/2 teaspoon cinnamon. crackers) . Mix ingredients thoroughly. Place two small size muffin tin liners in each section of a tea size muffin tin. Place about one­ half tablespoon crumb mixture in each section. Press down crumb mixture with spoon. Filling 1 8 ounce package cream 14 teaspoon vanilla. cheese. 1 teaspoon cooking sherry, 1 egg. brandy or other flavoring. 114 cup sugar. Mix ingredients about six rr.inutes with electric mixer at me­ dium speed or whip thcroughly by hand. Place about one level tablespoon of mixture on crumb crUBt in tins. Bake in 370 degree oven for about eight minutes. Remove from heat and cool for 10 minutes. Place cherry filling, the same as in cherry tarts, on top of each tart. Refrigerate for about three hours before serving. May be dotted with whipped cream. This recipe makes 24 tiny tarts. 23 Grasshopper Pie is not only popular with guests at the home of Mrs. Richard F. Murphy ·of 355 Burnham St., but with her children, Frank a nd Carol, as well. Mrs. Murphy is a member ·of the Junior Century Club of Manchester, Manchester YWCA and Buckland School PTA. She is a com­ municant of St. Francis of Assisi Church, South Windsor.

*

Grasshopper Pie Crust 11,4 cups chocolate wafers, 112 cup soft butter. crushed, about 22.

Combine crumbs and butter and press into an eight-inch pie plate and chill.

Filling 1/z cup milk. 3 tablespoons creme de 20 marshmallows. menthe. 1 cup heavy cream. 3 tablespoons white cream de cacao.

Heat milk and add marshmallows. Stir until melted. Cool thor­ oughly. Whip cream and combine it with the !iquers and fold into cooled marshmallow mixture. Pour into crust and chill. Garnish with shavings of dark, semi-sweet chocolate.

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25 Main Dishes

Chicken Marinate

1 chicken. 2 tablespoons Worcester­ 1 tablespoon . shire sauce. 112 teaspoon garlic powder. 112 cup vinegar. 2 teaspoons dry . juice of half a lemon. 1 tablespoon s oy sauce. 1 chicken bouillon cube.

Dissolve bouillon cube in one-quarter cup hot water and then a:ld ~nough water to fill one cup. Mix all dry ingredients together and add vinegar and stir to make }Jaste. Add soy sauce and Worcestershire sauce. Add lemon juice and bouillon. Mix together and marinate chicken for three hours.

For fried chicken, have chicken cut in pieces and after mari­ nating roll in flour and fry in deep . For baked chicken, mari­ nate whole, drawn, chicken, remove from marinade and rub with salad oil. Bake in 425-degree oven for 20 minutes and in 350- degree oven for 40 minutes, basting often with marinate. - -- Mrs. John 0 . Bailey

26 Chicken with Wine 1 cut up fryer . 112 soup can water. 14 pound bacon. pinch of herbs, (Italian 14 pound mushrooms. seasoning may be used) . 1 medium onion. salt and pepper to taste. 1 can cream of . l,4 cup white wine. S:rnte chicken and onion until golden brown. Place in casserole dish. Stir chicken soup, water and seasonings in pan m which chicken was browned and make gravy. Place slices of ba­ con over chicken and then add mushrooms. Pour gravy over chick­ en and cover and place in 350-degree oven for one hour. Remove dish from oven and add wine and return to oven for additional 15 minutes. - -- Mrs. Charles Daniell, Sussex, England * * * * * Venison Mincemeat 3 quarts cooked chopped 1 pound citron, chopped. venison. 10 cups venison broth. 5 quarts tart apples, pared, 4 tablespoons cinnamon. cored and chopped 4 tablespoons nutmeg. 1 %, cups molasses. 3 tablespoons ground 6 cups sweet cider. cloves. 1 cup butter. 2 packages seedless raisins. 6 ounces candied lemon 1 pint jar grape jelly. peel. 8 cups granulated sugar. 6 ounces candied orange 1 cup cider vinegar. peel. Stew venison in as little water as possible until quite tender; cool and chop. Add apples and other ingredients and mix thor­ oughly and simmer 30 minutes. While hot, pack into clean hot jars. Cap jars and process in boiling water bath. For pint jars, process 30 minutes ; for quart jars, 45 minutes. Jars may also be proce ~ se d in pressure canner at 212 degrees instead of water bath. --- Mrs. Ed.ward Granville * * * * * Venison Meatballs with Cider l l/2 pounds ground venison. 1 tablespoon freshly 1 pound lean , ground. chopped parsley. 112 teaspoon monosodium 1 cup cubes of flavored glutamate. bread stuffing. 112 teaspoon salt. 1 egg. 112 teaspoon freshly ground I/ 2 to % cups evaporated black pepper. milk. 2 _tablespoons minced onion. 1 cup fresh sweet cider. Mix together meat, seasonings, parsley, onion and bread cubes. Add egg and blend well and then add milk and mix. Shape into meatballs about one and one-half inch in diameter. This makes a_vout 30. B_rown meatballs in corn oil in skillet on low heat. Add cider and simmer gently about 10 to 15 minutes Remove meat­ balls and thicken gravy and serve over Almo~d Poppy Seed Noodles. -- - Mrs. Edward Granville 27 Mrs. J ohn P. Anthony J r. of 82 Wedgewood Dr. makes Spiced H am in Barbecue Sauce for a hearty party snack. She is a member of Center Congregational Church and Waddell School PTA, and has served as its president. * Spiced Ham in Barbecue Sauce

1 pound spiced ham, sliced 112 cup chopped parsley. thin and shredded. ll/2 teaspoons mustard. 1 medium onion. 112 cup water. 2 tablespoons butter. 3 tablespoons ~orcester­ 2 tablespoons vinegar. shire sauce. 2 tablespoons brown sugar. J,4 teac;poon salt . 4 tablespoons lemon juice. 1/8 teaspoon pepper. 1 cup catsup.

Brown minced onion in butter. Add remaining ingredients, ex­ cept ham and simmer 30 minutes. Add ham. HeRt well. Serve on buns. This recipe makes 10 servings.

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~- "f& ~ vfpi .'V %1 ~-~j You Can ~The Quality ~~ NOW .. . TWO CONVENIENT LOCATIONS ROUTE 6 a nd 44-A- OPEN DAILY and SUNDAYS P a rkade Branch-Monday through Saturday 28 Mrs. Edward Granville of 576 Hartford Tpke., Vernon, has a Danish recipe for Venison Meatballs w hich she serves for party d~ers and buff~ts. Her daughters, Laura and Chris, often help her entertain. Mrs. Granville is active in Children's Services of Connecticut, the executive board of the Manchester Area Heart Association, the a dvisory board of the Order of Rainbow.

Venison Meatballs* Danish Style 11/2 pounds ground venison. 2 teaspoons :Y2 pound each of ground seasoning. pork, and beef. freshly ground pepper. 2 teaspoons salt. 1 whole egg. 1 can evaporated milk. 2 tablespoons grated onion flour. This recipe should be prepared early in the day if possible. In a large bowl combine all the meat and mix thoroughly. Add seasonings. Flatten meat and divide into four parts. Remove one­ fourth of the meat and fill hole left when removing meat with flour.

The Key To Your Future Home or Apartment Is Waiting For You At The Office Of WARREN E. HOWLAND" Realtor 35 0 MAIN ST., MANCHESTER AT THE CORNER OF HAYNES Phone 643-1108 "Real Estate Is Our Only Business" Associates : Sandra G. Howland, Henry Madden '\\ and Paul Dougan J r. )) ~\.._./~~\.._./\.._./' "0 30 Canard a' l'Orange ( Dnck with Orange Sauce) 1 dressed duck. 2 or 3 oranges, depending on softened butter. size of duck. Peel oranges, removing all membrane and chop each one into five or six pieces and use them as stuffing for duck. Truss duck and rub with butter. Place duck in pan and roast according to stanc'l.ard method, usually in 325-degree oven, uncover, for about two to three hours, until brown and tender. Baste often with juice from pan. While duck is prepare sauce. * Orange Sauce % cup curacao (Orange · % teaspoon herb flavored Liqueur). liquid gravy seasoning. 3 oranges. salt if needed. 1 cup cold stock. Squeeze juice from or..e orange and slice or section others. Stock may be made from chicken or veal. It may also be made by cook­ ing the duck neck and giblets, one cut-up onion and salt, omitting the rluck . A bouillon cube and 1 cup of water may also be substituted for stock. Pour curacao into glass measuring cup. Chop

~, Richa rd Fague of 169 Lake St. occasionally surprises his wife and son with an original breakfast concoction such as Eggs Le Bret. He a nd his wife m a ke up the Dick and Ann Show heard daily on WSOR, Windsor. * Eggs Le Bret 6 eggs. blue cheese dressing. milk. Mix eggs in large bowl, preferably with an electric beater. Add two or three tablespoons of blue cheese dressing, depending upon h')W well you like blue cheese. Gradua:lly add one cup of milk. (For a lighter mixture two cups of milk may be used). Continue mix­ ing, with, as Dick says, "Great gusto and any French sounding wordB you happen to have handy." Melt enough butter to cover bottom of electric fry pan or omelet skillet and cook covered for about five to seven minutes, or until firm. Turn and serve spread with butter. If electric skillet is used set at 300 degree heat. * * * * * Hamburg Curry 2 pounds . 5 tablespoonB catsup. 4 medium or.ions, chopped. juice of one-fourth lemon. 5 stalks celery, chopped. 1 can mushrooms. 1 tablespoon Worcester- 1% tablespoons curry powder. shire sauce. 112 tablespoon salt. 2 tablespoons A-1 sauce. 2 cups water. Brown hamburg and onion in large greased skillet. Add the remaining ingredients and simmer slowly over low heat for two hours. Serve on hot, fluffy rice. This recipe serves eight. - -- Mrs. David R. Murphy 32 Stuffed Jumbo Shrimp 1112 pounds jumbo shrimp. melted butter, enough to 1 cup bread crumbs. moisten crumbs. 1 teaspoon onion salt. Do not shell shrimp. With sharp knife cut through shrimp from underside, much like cutting lobster for broiling. Fill cut with buttered crumbs seasoned with onion salt. Place under broiler, crumb side up, about six inches from heat. Broil five minutes, brush with more melted butter and br oil five minutes longer, or until done. Sprinkle with lemon juice and serve with melted butter. - -- Mrs. Edward N. Kenway * * * * * Boeuf Bourgone (Beef Burgundy) 2 pounds stewing beef. 4 ounces mushrooms. 3 . 3 tablespoons flour. 4 ounces lean bacon, cut from 1 bay leaf. a s lab if possible. generous pinch of thyme 1 to 1112 cups Burgundy or several stalks of parsley, any dry red wine. stems and all. 1 shot glass of brandy 2 tablespoons salad oil. (optional) . salt and pepper. Dice bacon and onions and put oil and bacon in large stainless steel, heat resistant glass, or enamelware pot. "Stew made with wine will turn gray in an iron or aluminum pot," Mrs. Hayes said. Add a little oil to the pot to prevent burning and brown bacon cubes and remove from pot and place in bowl. Cook onions until transparent and remove from pot and place in bowl with bacon. Blot meat cubes with paper towel and put in pot, half the amount at a time and brown. "Frenchwomen," Mrs. Hayes said, ' Put aU the meat in the pot, turn the heat up to very hot and keep turning meat with a wooden spoon or two forks, until it browns. This is faster than browning them half at a time, but must be tended coUBtantly to prevent burning or sticking." Pour off excess fat. Place bacon and onions in pot with meat. If brandy is used it should now be added. Remove from heat and while hot pour brandy over meat and, with face turned away, light brancty with a match. Let burn until flame dies down. Sprinkle the meat with flour and mix well. Add wine, herbs, bay leaf and parsl~y. Return to heat and cover tightly and simmer until ten­ der, about three hours. Slice mushrooms and add t.o meat near the end of cooking time. Add salt if necessary. Remove bay leaf and parsley stalks be­ fore serving. Coq au Vin (Chicken in Wine) may be made from the same r · ~cipe by substituting a cut-up stewing hen for beef. Dry white or red wine may be used. - - - Mrs. David Hayes 33 Scallops Remick l l/2 pounds of fresh or frozen 112 cup flour. scallops. 1/2 teaspoon salt . 112 cup milk. DPfrost scallops if frozen. Soak scall ops in milk. Drain. Salt and flour and saute in preheated oil until golden brown. * Sauce for Scallops Remick 1 teaspoon English mustard. 112 pint mayonnaise. 1 teaspoon paprika. 112 pint chili sauce. pinch celerly salt . parmesan cheese. dash Worcestershire sauce. dash tabasco. Mix ingredients. Place browned scallops in earthPnware or bake­ prnof dish and cover with sauce. Sprinkle with parmesan cheese and bake until brown on top. Mashed potatoes may be piped nround the scallops. * * * * * Shellfish Sorrento 8 ounces elbow macaroni. 1 can crabmeat. 2 cans cream of mushroom 1 3-ounce can sliced mush- soup. rooms (optional). 1 cup milk. 1 teaspoon . 1 can or 112 pound fresh pinch cayenne pepper. cooked shrimp. 1 cup grated parmesan or 14 cup diced pimento romano cheese. (optional). 2 tablespoons butter. Heat soup and milk together until bubbly. Add hot, drained m:;i,ca!'oni, shellfish, pimento, mushrooms, seasonings and one­ half cup cheese. Place in two-quart casserole, sprinkle with re­ maining cheese and dot with butter. Brown under broiler. When preparing casserole in advance, combine all ingredients except one-half cup cheese in two-quart casserole. Before serving, sprinkle top with remaining cheese and dot with butter. Heat in 350-degree oven until bubbly. Mrs. Kenway says r; he prefers fresh shrimp to canned and al­ ways adds extra mushrooms and pimentos for company meals. For a more economical family main-dish the mushrooms and pimentos may be omitted. A crisp salad and hot rolls complete the meal, she said. - -- Mrs. Edward N. Kenway

34: Mrs. George W. C. Hunt of 285 Charter Oak St. won top ho~ors. for Alaskan King Crab Bake in a casserole contest a t Hartford Electric Llght Co., Manchester. She is a member of Chaminade Musical Club, the Wom­ en's Auxiliary to Manchester Memorial Hospital and Temple Chapter, Order of Eastern Star. Alaskan King* Crab Bake 1 package frozen Alaskan 3 hard boiled eggs, king crab slices, 6 or 7 chopped. ounce size. 2Y2 slices white bread, diced. 1 cup salad dressing (not % cup chopped onion. mayonnaise) . 'lb cup chopped green pepper. % cup milk. Y2 cup chopped pimento. 1 teaspoon salt. % cup buttered crumbs. dash fresh-ground pepper. 1 dozen stuffed olives. Rinse crab slices under cold water to remove ice crystals. Com­ bine all ingredients in buttered baking dish except buttered crumbs and olives. Cover with crumbs and cut olives in half and place in strips on casserole, cut side up. For buttered crumbs, mix two tablespoons melted butter with one-half cup bread crumbs. Bal~e in 350-degree oven 30 minutes. ServeG three to four. Mrs. Hunt says the casserole may be refrigerated before or after baking. Also, th.it she has never tried freezing it but sees r..o reascn why it co uld not be done successfull y. *Tun.a * *Cn *rr y * 1,4 cup mayonnaise. 1 teaspoon soy sauce. 1 tablespoon minced onion. 1 cup tuna, flaked. 1 teaspoon lemon juice. l/z cup water chestnuts, % teasl?oon curry powder. thinly sliced. Combme mayonnaise, onion, lemon juice, soy sauce and curry powder. Blend ~ell and add tuna and chestnuts. TcBs gently. Spread ?n Eng.hsh muffins, sprinkle with paprika and broil from six to eight mmutes. - -- Mrs. Richard F. Murphy 35 Shrimp and Mushroom Curry % cup all-purpose flour. 1 quart chicken broth. 7 to 8 teaspoons curry 2 cups milk. powder. 3 tablespoons margarine. 4 teaspoons salt. 3 pounds cleaned and 1 teaspoon ginger. shelled shrimp. 2 teaspoons granulated 1112 pounds mushrooms with sugar. stems removed. 1 cup minced onion. 14 cup butter or margarine, 1 cup diced and pared green melted. apples. 2 tablespoons fresh, frozen % cup margarine. or canned lemon juice. Mix flour, curry powder, salt, ginger and sugar. In a large pan saute onions and appleis in three-fourths cup butter or margarine until tender; blend in flour mixture and slowly Btir in chicken broth and milk; cook, stirring often, until thick. Remove from heat. In a large pan melt three tablespoons butter, add shrimp and saute over high heat, about five minutes, stirring with fork. Drain and add to curry mixture. Place mushroom caps in shallow pan, brush with two tablespoons melted butter or margarine and broil three minutes. Turn mushrooms and brush with two table­ spoons melted butter or margarine and broil three minutes. Add mushrooms and lemon juice to curry mixture and serve over cooked rice. This recipe makes eight servings and may be made a day in advance and refrigerated. Heat about one-half hour be­ fore serving. - -- Mrs. Michael Atkins

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==== WELD1 0N ~ S SC1ENT SHOP WELDON DRUG CO. Dedicated to your good health - and beauty 901 MAIN STREET 643-5321 36 Smoked Haddock Au Gratin 1 pound smoked haddock. bouquet garni made from V2 cup water. 4 parsley stalks. 1 cup milk. 112 bay leaf. 2 thyme stalks. Wrap parsley and thyme in bay leaf and tie with strong thread. 11/2 cupt; liquid in which fish 1h pound butter. was cooked. 2 tablespoons bread 112 cup cheddar cheese, crumbs. grated. Steep fish in boiling water two minutes. Remove skin and cut fish in large pieces. Put fish into saucepan with milk and water arid add bouquet garni. Bring slowly to boil and simmer until ten­ der, about 10 minutes. Lift out and break into pieces. Put into baking dish and sprinkle with half the amount of cheese. Melt butter, mix in flour, stir in liquid in which fish has been cooked and cook for three minutes, stirring constantly, until thickened. Pour sauce over fish and sprinkle with bread crumbs and remain­ der of cheetSe. Place a few pi~ces of butter on top of dish and bake in 350 degree oven until lightly browned. Garnish with parsley and serve. --- Mrs. Michael Atkins * * * * * Fillet Roll-Ups 112 cup fine Melba toast 2 tablespoons chopped crumbs. parsley. 14 cup melted butter. 112 pound raw sea scallops, 8 scallions, chopped fine. chopped. 1 can (8 ounce) broiled 112 teaspoon poultry chopped mushrooms, seasoning. drained. 6 flounder fi!lets, fresh or frozen. Defrost fillets if using frozen variety. Combine crumbs and melted butter. Add scallions, chopped parsley, chopped mush­ rooms, scallops and poultry seasoning. Mix well. Spread on floun­ der fiHets and roll up. Place close together in foil lined shallow baking dish. Bake in 375-degree oven for one-half hour. Serve with hot tomato sauce. This recipe servei:; six. - - - Mrs. Thomas C. McPartland * * * * * Chicken Mushroom Casserole 1 chicken (3 or 4 pounds). 1 cup potatoes, diced. 1 can mushroom soup. 1 cup . 1 cup peas, canned or frozen. Cook chicken until tender. Season to ta.Bte. Dice and place in Cllsserole. Add peas, potatoes, carrots, mushroom soup and enough stock from the chicken to cover the ingredients. Season to taste and cover with pie crust. Bake in 375-degree oven for one hour. --- Mrs. Alexander Bissett 37 Meatless meals can be festive occasions when Coquilles St. Jacques are on the menu. Mrs. Thomas C. McPartland of 523 E. Center St. obtained the recipes from an account served by her husband's advertising agency. She is a member of St. Bartholomew's Church and its Ladies Guild and the Mercy Guild of the House of the Good Shepherd. * Coquilles St. Jacques 1 pound medium or small 112 teaspoon salt mushrooms. Vs teaspoon white pepper. 5 tablespoons butter. 3 tablespoons flour. 1 pound sea scallops. 1 cup light cream. %. cup white vermouth. buttered soft bread 14 cup water. crumbs. 1 bay leaf. W3sh mushrooms; clean, dry and slice medium thin. Slice stems into rounds. Heat two tablespoons of butter in skillet, add mush­ rooms and cook rapidly and briefly. Reserve. Wipe scallops with damp cloth. Turn into saucepan with ver­ mouth, water, bay leaf, salt and pepper. Bring just to boil and simmer five minutes. Do not overcook or scallops will toughen. Drain and reserve one cup of broth. Quarter each Bcall op and reserve. In a clean saucepan melt the remaining butter over low heat and sti.r in flour. Add cup of broth and cream and cook, stirring constantly, over low heat until thickened. Add sauteed mush­ r~om s and cooked scallops. Spoon into six shells (or other baking Bhells) and sprinkle with buttered crumbs. Bake in 400-degree (hot) oven until bubbling hot and crumbs are golden, about 10 minutes. This recipe serves six. 38 A native of Holland, Mrs. Bert Ooms of 301 Birch Mt. Rd. often in­ cludes exotic Indonesian dishes on her menu such as Nasi Goreng, a savory version of J avanese style fried rice. Mrs. Ooms is a member of the Presbyterian Church and a den m other for Cub Scout P ack 143 at Na than H ale School. She orders the necessary ingredients for this recipe from Mrs. DeWildt, Lak eview Dr., Kinnelon, N.J . 07405 * Nasi Goreng 6 cups cooked rice. 1 teaspoon samba! ulek 4 medium onions, sliced (chili paste). thin. 1 teaspoon trassi udang 21/2 cups diced pork, (processed shrimp). uncooked. 1 teaspoon ketumbar 112 to %, pound cooked fresh (coriander powder). shrimp or 3 teaspoons laos (Java root 1 can small shrimp. powder). 1 cup scallions, chopped 1 teaspoon cumin powder. fine. 1 teaspoon salt. 3 teaspoons paprika. pepper and minced garlic to taste. Fry onions in bacon drippings until soft and golden. Add pork and fry until light brown. Add spices and mix well with meat and onions, add a small amount of water and cook until meat is thor­ oughly cooked. When pork is cooked, add rice, scallions and shrimp and mix. Mrs. Oorru; serves a on each portion. This n 1 cipe will serve six. Mrs. Ooms serves ~i de dishes of chutney, serundeny (fried, spiced coconut), fresh cucumbers cut in r.trips and fried krupuk oedang ( crackers) with the Goreng and it is cus­ tomary to eat some of each with the main dish. * * * * * Koenigsberger Klops 112 pound ground beef. 1 egg, slightly beaten. %, pound ground veal. flour. %, pound ground pork. 1 can beef bouillon, 101/2 1 tablespoon minced onion. ounces. 14 cup bread c:rumbs. 1 cup water. 1 teaspoon salt. 112 lemon, sliced. Combine meat, onion, c mbs, salt and egg. Shape into one­ inch balls and roll in flo . Heat bouillon and one cup water in saucepan. Add floured s and simmer 15 minutes. Mix two tablespoon8 flour with 14 cup cold water. Add to beef bouillon and cook, stirring constantly, until thickened. Serve with lemo!l i:

39 Mrs. R. Dean Patterson of 22E St. James St. finds t hat her daug,hter, Suzy, "licks the plate clean," when it is filled with Fluffy Salmon Loaf. Mrs. Patterson is a member of South Methodist Church , its Christian Social Rela tions committee, and Hollis Circle. Flitffy Salmon* Loaf 1 cup salmon. 112 teaspoon onion juice. 1 cup stale bread crumbs. 2 egg yolks, slightly beaten. 1 cup scalded milk. 1 teaspoon lemon juice. 1 teaspoon salt. 2 egg whites beaten stiff. 1 tablespoon butter. Combine bread crumbc; and scalded milk and add to salmon. Add ~a lt, butter, onion juice, lemon juice and egg yolks. Gently fold in beaten egg whites. Pour into a lightly greased souffle dish or casserole. Bake at 350 degrees for 35 to 40 minutes, or until knife blade comes out clean after being inserted in center of loaf.

Mrs. J. R. Audette of 42 *La n *caster * Rd. * a *n d Mrs. Alexander Bissett of 38 Bilyue Rd. are members of the Manchester Homemaker's Service, Inc. During their service in homes they have learned new recipes. Taiwanese Soecial is one of these. Mrs. Audette is a member of St. J ames' Church and L·adies of St. J ames' and Gibbons Assembly, Catholic Ladies of Columbus. Mrs. Bissett is a member of Immaculate Conception Mothers Circle and a volunteer at Bunce Center. Taiwanese* Special % pound pork, cut in small 3 tablespoons oil or fat. pieces. 3 tablespoons soy sauce. 3 onions, chopped. l/s teaspoon pulverized 112 head of .a large cabbage, ginger. finely s hredded. 1 teaspoon sugar. 3 green peppers, sliced. salt to taste. Heat oil or fat in pan. Add meat and onions and fry until well C•)oked. Add soy sauce and cabbage, cooking until done. Add gin­ ger, peppers, salt and sugar. Serve hot with rice or noodles. 40 Mrs. George G. Wa lker of 17 H arvard Rd. acquired a recipe for Chicken Pie while traveling through Virginia many years ago. She is a member of Center Congrega tional Church, Children's Services of Oonnecticut Auxil­ iary, American Red Cross, Audubon Society, Red Cross Nurses' Aides and Women's Auxiliary to Manchester Memorial Hospital.

Chicken* Pie 4 pound fowl or stewing 2 to 3 cups of chicken broth, chicken, cut up and cooked. thickened. 1 2112 ounce jar or can of 1 cup prepared mix. sliced mushrooms, drained. 112 cup milk. 3 hard boiled eggs, sliced. butter. 1 cup canned peas or salt and pepper to taste. 112 package frozen peas. Cook chicken in Dutch oven or heavy kettle with just enough ·water to cover. Add one small onion, chopped, two or three stalks of celery and chopped celery leaves, four or five peppercorns and three teaspoons salt. Bring to boil and then reducP. heat and sim­ mer for one to two houns or until tender. Meat should pull away from bones. Cool slightly. Pour off liquid and strain and save. Cut meat from bones while chicken is warm. Mix biscuit mix with milk and roll in strips, about two inches wide and place half of strips in bottom of greased three-quart cci.ssercle. Add slicets or pieces of boned chicken, mushrooms, egg slices and peas in layers, repeating until all ingredients are used. Thicken chicken broth, add salt and pepper if needed and bring to b0il and pour over layers in casserole. Place remaining strips of rolled biscuit dough on top. Dot with butter and place in 450-de­ g ree oven for 20 to 25 minutets, until crust is golden brown. 41 Crea med Chicken Bake was submitted to a contest by Mrs. Stanley Ba tes of Hebron Rd., Bolton, and was chosen as one of 10 finalists. Mrs. Bates has worked pa rt-time on the nursing staff of Manchester Memorial Hospita l. She attends Bolton Congregational Church. * Cream ed Chicken Bake

2 tab l espoon~. chopped 1 can cream of mushroom onion. soup. 1 tableispoon green pepper. lf:.2 cup processed American 2 tablespoons butter. cheese, in small pieces. 11/2 tablespoons flour. 2Y2 cups cooked chicken. % teaspoon salt . 1 % cups cooked green beans. speck of pepper. 3 table.3poons butter. 1 cup milk. 1 cup fresh bread crumbs. Saute onion and green pepper in two tablespoons butter for five min utes. Add flom:, salt and pepper and stir. Slowly add milk and stir until smooth, Add undiluted mushroom soup and cheese, hP. at, stirring constantly, until smooth. Stir in chicken and green beans. Pour into 11/2 quGtrt casserole. Melt three tablespoons but­ ter in saucepan and toss with bread crumbs. Sprinkle buttered bread crumbs on top of casserole. Bake in 375-degree oven for 30 to 40 minutes or until casserole is bubbly and crumbs are crisp . •

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42 Mrs. Chester Ferris of 32 Gera rd St. often serves Cra bmea t Casserole and Oorn-Oyster Pie for company buffets. She is a member of the Women's Club of Manchester, Ra inbow Mothers Club, Women's Auxiliary to Manchester Memorial Hospital, Illing Junior High School PTSO and South Methodist Church.

Crab1neat* Cw;serole J,4 cup margarine. 1 cup crabmeat. 1h cup flour. 2% cups crUGhed potato chips. clash celery salt. % cup shredded cheddar 2 cups milk. cheese. 112 cup mayonnaise. 1/8 teaspoon paprika. Melt margarine over low heat and stir in flour r,ncl seasoning. Add milk gradually :ind stir until thickened. Stir in mayonnaise. Put alternate layers of crab, sauce and chips in greased 11/2- quart casserole. Sprinkle cheese and paprika over top. Bake in 350-degree oven for 25 minutes. This recipe serves four.

Corn-Oyster* * * * Pi * e 1 pint . 1/2 teaspoon salt. 1 cup drained kernel corn. pepper to taste. 2112 cups coarse cracker v~ teaspoon worcestershire crumbs. sauce. % cup melted margarine. 'I:! cup medium cream. 10 slices bacor., fried. Drain oysters and save liquid. Combine drained oysters with corn. Mix crumbs, margarine and seasoning.s. Spread one-half of crumb mixture over botti:m of shallow, greasPd casserole. Cover with oysters and corn. Combine cream, sauce :md liquid from oysters and pour over oysters and corn. Top with crumbs. Bake 40 minutes in 350-degree oven. Crumble bacon and spread on top of casserole before serving. 43 Mrs. John La mpson of 72 Lyness St. says that her Egg Tuna Amadine casserole is popular with her family, and especially with her daughter, J ill. Mrs. L amps~ is a communicant of the Church of the Assumption a nd a member of its Combined Mothers Circle. She is also a member and current president of Ma nchester J aycee Wives. Egg-Tuna Anwndine 6 tablespoons butter or mar- 1 tablespoon lemon j uice. garine. 1 7 ounce can t una, drained 14 cup flour. 1,4 cup chopped almonds. 112 teaspoon salt. 1 pimento cut in strips. % teaspoon pepper. 4 hard-cooked eggs, diced. 2 cups milk. % cup bread crumbs. Make a sauce with four tablespoons butter, flour, seasonings and milk. Add remainder of ingredients, except crumbs. Mix well and place in nine-inch pie pan or shallow baking dish. Melt two tablespoons butter, mix with crumbs and sprinkle over casserole. Bake in 375-degree oven for 30 minutes. This recipe makes four servings. Carrot *Puddin * * g *(T *zimm es) 2 pounds s liced carrots. 2 teaspoons salt. 2 pounds sweet potatoes, 1h cup corn syrup. sliced. 1) 3 cup brown sugar. 2 large onions, Bliced. dash of pepper. 1% pounds of beef. water to cover. Place all ingredients in tightly covered Dutch oven or roast­ ing pan. Cook slowly for two to three hours, stirring occasionally. Remove from top of stove and place in 325-degree oven uncovered until brown and thickened. The amount of liquid added varies with the vegetables, :-is 1;ome absorb more than others. If the iiquid is too thin it may be thickened. If the pudding seems too dry, water may be add~d. This recipe freezes well. --- Mrs Louis Hurwitz 44 Mrs. Wayne F. Manchester of 8 Olive Lane, Vernon, left and Mrs. Robert M. Larmett of 429 Spring St. combined their efforts and made Paella for a Spanish mea l for a gourmet club they are members of. Mrs. Manchester is a member and vice president of Junior Century Club and a member of First Congrega tional Church of Vernon. Mrs. Larmett is a charter member of Junior Century Club. She is also a 111ember of South Methodist Church. * · • Paella 1/2 pound hot Italian , 1 teac;p '.) on O!'egano. cut in pieces. 2 tablespoons salt. 14 cup flour. 14 teaspoon pepper. 1 teaspoon salt. 2 cupt> long grain rice. Vs teaspoon pepper. J4 teaspoon powdered saffron. · 4 pounds frying chicken 1 package (10 ounces) parts. frozen peas. 2 tablespoon olive oil. 1 package (10 ounces) 2 cups chopped onions. frozen artichoke . 2 cloves garlic, minced. 1 can (7 ounces) pimento. 1 pint shucked oysters. cut in strips. 1 large can (2 pounds 3 1 pound shrimp, shelled and ounces) Italian tomatoes. deveined. 2 cups water. 1 quart , (optional). 3 bouillon cubes. Brov-m sausage in 6killet, then remove and place in large 81/2 quart; heavy kettle. Season flour with one teaspoon salt and one­ eighth teaspoon pepper. Dust chicken with seasoned flour. Add olive 0ii to sausage drippings in skillet. Brown chicken in skillet and then add to saus ge in kettle. Saute onions and garlic in skillet. Add to chicken and sausage. Drain oysters, reserving liquor. Add oyster liquor, tomatoes, water, bouillon cubes, oregano, salt and pepper to other ingredi­ ents in kettle. Simmer 10 to 15 minutes. Stir in rice and saffron; c?ok until rice is tender. Finally, add peas, artichoke hearts, vimentos, shrimp and oystem. Cover and simmer 15 to 20 minutes, or until shrimp are tender. Garnish with mussels which have been steamed in a little wacer until the shells open. This recipe serves JO. 45 Curried Eggs in Shrimp Sauce won third place for Mrs. Warren Young of Bolton Center in a casserole con test. She is a member of Bolton Con­ gregational Church and the Cosmopolitan Club of Manchester. * Curried Eggs in Shrimp Sauce

8 hard-cooked eggs. 2 tablespoons enriched flour. % cup mayonnaiBe or salad 1 can frozen condensed dressing. cream of shrimp soup. 112 teaspoon salt. 1 soup can milk. 112 teaspoon curry powder. 112 cup Bharp processed Amer­ 112 teaspoon paprika. ican cheese, shredded. 1,4 teaspoon dry mustard. 1 cup soft bread crumbs. 2 tablespoons butter or 2 tablespoons butter or mar­ margarine. garine, melted.

Cut eggs in half lengthwise and remove yolks. Mash yolks with mayonnaise, salt, curry powder, paprika and dry mustard. Fill cavitif'B in whites. Make sauce by melting two tablespoons butter and blending in flour nntil smooth. Stir in soup and milk and stir until sauce thickens. Add cheese and stir until melted.

Arr2-nge eggs in 10 by G by 11/::!-inch baking dish. Cover eggs with sauce. Melt two tablespoons butter and mix with bread crumbs. Sprinkle buttered bread crumbs around edge of baking dic:: h. Bake in moderate, 350-degree oven, 15 to 20 minutes or until heated through. Garnish with parsley before serving. This makes six to eight servings.

46 Sesame Chicken Casserole is a favorite for luncheons in the home of Mrs. George H. Smith of 12 Green Manor Rd. Mrs. Smith is a member of community Baptist Church, Manchester YWCA a nd its town committee, and P erennia l Planters Ga rden Club. * Sesame Chicken Casserole

l/2 pound noodles (about %. cup canned or sauted 2 cups). mushrooms. 3 tablespoons margarine. % teaspoon dry mustard. 3 tablespoons flour. 2 cups diced cooked chicken. 1 cup milk. % cup buttered bread crumbs. 1 cup chicken stock or ~ teaspoonrS sesame seeds. bouillon.

Cook noodles in boiling salted water until barely tender. Drain and ;;et aside. Melt three tablespoons margarine in saucepan. Blend in flour until smooth: Stir in milk and chicken stock. Cook over moderate heat until mixture comes to a boil and thickens. Add mushrooms and dry mustard. Alternate layers of noodleB, sauce and chicken in a greased 1 %-quart casserole, ending with a layer of noodles on the top. Sprinkle buttered bread crumbs over noodles. Spread sesame seed over noodles. Bake in 350-degree oven about 45 minutes or until bubbly. This recipe serves six.

* * * * * Beef and Rice Casserole

ll/a cups instant rice. 112 tablespoon salt. 2 tablespoons butter. dash of pepper. 1% cups diced celery. 1 can condensed tomato 3 tablespoons minced onion. soup, undiluted. 1 pound ground chuck 11-b cup water. .

Heat. oven to 375 degrees. Cook rice as directed on package. Melt butter in skillet and saute celery and onion until tender. Place cooked rice in greased one and one-half quart casserole and top with celery and onions. SeaGon meat with salt and pepper and brown in butter remaining in skillet. Put browned meat on top of ingredients in casserole. Mix soup with water and pour over meat. Bake 35 minutes in 375 degree oven. This recipe serves six. - - Mrs. H. Burton Hicock

47 Salads and Dressings

Mrs. Bruce A. Stauffer of 120 Delmont St. acquired a recipe for Bacon Dressing when she lived in Reading, the heart of the Pennsylvania Dutch Country. She received her recipe for Ice Cream Salad from a friend. She is a member of South Methodist Church, Junior Century Club, Manchester YWCA, Bently School PTA and the PTA board. * Bacon Dressing 4 slices bacon. 1 beaten egg. 112 cup sugar. .1,4, cup vinegar. 112 teaspoon salt. 1 cup cream or evaporated 1 tablespoon corn starch. milk. Fry bacon slowly until crisp. Remove from pan and drain on p:iper, crumble. Put sugar, salt and corn starch in a saucepan and mix thoroughly. Add beaten egg and vinegar, once again mixing well. Finally, add cream, crumbled bacon and bacon fat. Cook to desired thickness. Serve hot over dandelion greens, endive, water croos or garden lettuce. Ice Cream* Salad 1 package limP gelatin. 1 cup crushed pineapple. 1 cup boiling water. drained. 1 pint (2 cups) vanilla ice 1 small bottle maraschino cream. cherries, sliced. 1 cup white grapes or white 112 cup chopped nuts. or bing cherries. Disi;olve gelatin in boiling water and add ice cream and stir. Add remaining ingredients and put in mold or dish and chill until firm. 48 Cranberry Salad 2 packages lemon gelatin. 2 whole oranges. 3 cups boiling water. 1 apple, cored. 1 package fresh 11/2 cups sugar. cran berri ez. Make gelatin and let set. Grind cranberries, oranges and apples and add sugar and set aside for about an hour. When gelatin is s2t, fold in fruit mixt ure, to which one-half cup chopped nuts has been added. This mixture should fill an eight-cup mold. --- Mrs. George G. Walker * * * * * He Man Salad 2 cups bite-size pieces lettuce. 1 can French fried onion 2 cups bite-size pieces fresh rings. spinach. Italian dressing. Clean greens thoroughly and drain. Heat onion rings in oven u:!ltil golden brown. Toss lettuce, spinach and hot onion rings and add dressing just bef0re serving. This salad serves four to six. Mrs. Mack has modernized this recipe by using canned instead of homemade French fried onion rings. --- Mrs. Edward J. Mack, Bolton

Especially when it's

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49 For the many pot luck a nd covered dish suppers she is invited to during the year, Mrs. H. Burton Hicock of 83 Phelps Rd. usually brings a casserole or salad and particula rly likes Asparagus Aspic Salad because it is flavorful and colorful. Mrs. Hicock is a member of Center Congrega­ tiona l Church, P,i Beta Phi Alumni Club, the executive board of Bowers School PTA, Manchester PTA Council and assistant scout leader for Troop 77. Asparagus *As pic Salad 1 1 pound 3 ounce can 112 teaspoon tarragon. asparagus spears. dash cayenne. 1 1 po und 12 ounce can 3 envelopes unflavored tomatoes. gelatin. 112 cup celery leaves, crushed. 1 cup dry sherry. 1% tablespoons instant onion. 2 tablespoon!' white wine 11/2 teaspoons salt. vinegar. 1 bay leaf. Drain asparagus spears carefully; reGerve liquid. Combine asparagus liquid, tomatoes, celery leaves, onion, salt, bay leaf, tarr3gon and cayenne; simmer for 15 minutes. Soften gelatin in sherry. Push hot tomato mixture through a fine strainer; add g<-'latin and stir until dissolved. Add vinegar and cool until mix­ ture begins to thicken. Pour small amount of aspic into a tall six-cup mold and arrange asparagus around the sides. Pour re­ maining aspic into mold and chill until firm. At serving time un­ mold on greens and serve with dressing. This recipe makes six to eight servings. Dress* ing 1 cup mayonnaise. 1/ 1 teaspoon sweet basil. 1 tablespoon lemon juice. salt and pepper. 2 teaspoons !emon rind. 112 cup chopped pecans. Combine all ingedients and Gerve with aspic. 50 Soups and

Mrs. Edward N. Kenway of 229 Oak St., Wapping, received her recipe for Maine Lobster Stew from a retired lobsterman. She is an artist, and past president of Manchester Fine Art Association. She is a member of South Methodist Church and its Chancel Choir, Manchester YWCA, Lutz Junior Museum and Avery St. School PTA. *

Maine Lobster Stew Two 11/2 pound , steamed, picked out and cut into bite­ size pieces. (One pound frozen lobster meat may be used) . Melt two tablespoons butter in deep frying pan, add lobster meat and stir until lobster is heated through. (This slow heating in butter draws the rich color from the meat so the stew has beautiful orange colored butter floating on top, adding color as well as f!~vor) . Slowly add two cups milk to cover lobster, flavor to taste with salt and pepper and heat to serving temperature, being care­ ful not to boil. This :i:-ecipe serves four. Most lobstermen recommend steaming rather than boiling the lcbstC'r, for a better flavor, Mrs. Kenway says. To steam lobster put O!J-e-inch water in bottom of large kettle and bring to boil. ~;Id live lobsters, head first to stun them and cover kettle tightly . •vv hen water comes to boil time for 15 minutes. Pour off water !rnrnediately when finished steaming.

51 Mrs. David Hayes, the former Julia Moriarty, daughter of Mr. and Mrs. Matthew Moriarty, 75 Forest St., prepared Leek and Potato Soup and several other French dishes for her parents while on a visit to them last year. She and her husband, a widely acclaimed American sculptor, and their children, reside in Antony, France, near Paris. * Potage Poireaux et Pomme de Terre (Leek and Potato Soup) 4 cups leeks, clean (trim and 5 cups potatoes, peeled and soak in cold water) sliced. and slice. 9 cups water. 1 tablespoon salt. Put ingredients in la!ge pot a'!ld bring to boil. Reduce heat and simmer from 30 to 45 minutes, or until vegetabloo are quite soft. Put through food mill with large-holed disk, or pour liquid and vegetables into a bowl and mash vegetables with potato masher. Put mixture in pot and stir in: 2 tablespoons butter. salt and pepper to taste. 1 cup cream or 1 can chopped parsley (optional). evaporated milk. heat and serve. "This is perhapB the most basic of all French soups," Mrs. Hayes said. "It is most often prepared and served just as de­ scribed, at least on the first day. It is also receptive to almoot unlimited variations such as a cup of cooked, diced vegetables, left-over gravy, chopped ham or other things. Sieved smooth, chilled aid mixed with cream, it becomes Vichysoiooe." 52 Browned Beef Stew 1 pound lean beef, cubed. 1 medium leek, cut up. 1 minced onion. 1 to 2 tablespoons cooking oil. small piece garlic to add salt and pepper to taste. just a hint of flavor. He:::tt oil slowly to avoid burning and brown meat. Add onion and brown lightly. Actd leek and simmer for 11/2 hours. Add one cnp tomato juice. Prepare: 4 whole carrots, peeled. 4 medium onions, peeled. 2 large celery stalks, cut up. 4 small potatoes, peeled and 2 tablespoons fresh parsley, halved. minced. Add vegetables to meat mixture and cover tightly and sim­ mer until vegetables are cooked. This usually takes about one hour. The steam and condensation in the covered pot will add liquid to the stew. Mrs. Jacquemin believes that the reason this stew receivetS compliments when she serves it is because of the flavor of the tlwroughly browned meat, plus the addition of leeks and fresh pmsley. --- Mrs. George Jacquemin Vegetables

Oriental Rice

Wash one cup rice, stirring with hand and changing water two or three times or until clear. Drain in sieve. Put rice in two-quart saucepan with 11/2 cups water. Scrape rice from sides of pan. (;over and bring to rolling boil over high heat. Reduce heat to the lowest degree and cook three minutes. Return heat to high and bring to boil; cook five minutes more, gradually reducing heat. Continue cooking for 15 minutes at reduced heat. Remove pan from heat and keep covered, steaming rice for seven minutes. Fluff rice with fork or chopsticks. This recipe makes three cups. - - - Mrs. Kiser and Mrs. Geagan * * * * * Rice Pilaf

1112 tablespoons butter. 2 cups instant rice. 2 cups canned condensed 11/2 tablespoons butter. beef bouillon, undiluted.

Put butter and bouillon in saucepan and bring to boil. Add rice and mix to moisten rice. Cover and remove from heat. Let stand five minutes. Fluff with fork. - - - Mrs. Garber and Mrs. DelMastro 54 Mrs. Thomas P. Magnotta of 32 Marsh all Rd. m ak es Pickled Eggplant and Shoestring E ggplant from recipes given her by her mother . She is a member of St. Margaret's Circle, Daughters of Isabella and its r egent; a member of the State Circle of the Daughters of Isabella and its secr e­ tary; a leader of Brownie Troop 674, Bowers School, and a member of the Ladies of St. J ames.

Shoestring* Eggplant 3 to 4 medium eggplants. 1 teaspoon oregano. 1 quart cider vinegar. Y2 teaspoon chopped garlic. 1 pint olive oil. 14 teru:;poon hot red pepper. Peel eggplants and slice lengthwise, then turn and slice in op­ p'.>site direction, as if making Fr ench fries. Boil vinegar and drop eggplant into hot vinegar. Remove from heat and cool. When slightly warm squeeze vinegar out of eggplant and place eggplant in large bowl. Add other ingredients and mix. Put in quart jars and fill to within one inch of top. Add enough olive oil to cover eggplant. Seal jars and allow to stand six to eight weeks before s~rving. * * * * * Pickled Eggplant 1 medium eggplant, peeled. 14 teaspoon oregano. 2 teaspoons salt. dry hot pepper. cider vinegar. olive oil. Slice eggplant about one-quarter-inch thick and place in col­ landn and sprinkle with salt. Allow to drain several hours or overnight. Put about o.P.e-inch cider vinegar, oregano, one-quarter teaspoon salt and few grains hot pepper into a quart jar. Place about three layers of eggplant in jar and cover with olive oil. Repeat until jar is full. Be sure eggplant is covered with oil and vinegar. Cap jar and seal. Allow six weeks before using. 55 Mrs. David R. Murphy of 52 Bolton St. has lived in many parts of the and collected recipes during her travels. Yam and Apple Casserole is one of her children's, Randy and Shannon, favorites. She is a member of the Newcomer's Club of the Manchest er 'YWCA and was its hospita1ity chairman. * Yam and A.pple Casserole

6 to 8 yams, depending on 5 to 6 apple . size.

Parboil yams 20 minutes. Cool, peel and slice. Peel and slice a1 ples and place in alternate layers with yams in buttered cas­ ·erole diBh ending with a layer of apples on the top. Cover with sauce and bake in 350-degree oven for about on hour or until apples are soft. * Sauce

1 cup sugar. 2 cups water. 3 tablespoons corn starch. 1 square butter. 1 teaspoon salt.

Cook together in top of double boiler, over boiling water, until clear and slightly thickened. Pour over apples and yams.

* * * * *

Lor Boe Go (Turnip Patty)

2 cups cooked drained white 3 scallions, chopped. turnips chopped very fine. 2 tablespoons oil. 112 cup rice flour or 1.4 cup rice 4 slices bacon, fried crisp baby cereal and 1.4 cup and crumbled. c;ifted flour combined. 1 small can mushrooms, 4 cooked shrimp, minced. drained. 2 tablespoons chopped Bait, pepper and mono­ parsley. sodium glutamate to taste.

Combine all ingredients and mix thoroughly. Place in greased pie pan. Steam for one hour on rack in canner. Cool. Cut in small squares, dip in mixture made of one egg beaten with two table­ spoons water. Deep fry until golden brown on all sides. The steam­ ed mixture may be made in the morning and fried for an evening fneal. - - - Mrs. John H. Bowen

56 Hors D' oeu,vres and Miscellaneous

Hot Corned Beef Tempters, according to Mrs. Ronald J. Weston of 52 Linnmore Dr., are good for buffet suppers, appetizers and evening \nacks. They may be prepared well ahead of serving, fried shortly before needed a nd kept warm in a chafing dish.

* Hot Corned Beef Tempters 2 cans (12 ounce) corned 1 teaspoon dry mustard. beef, room temperature. 1 teaspoon salt. 1 medium onion, finely 1 cup milk. chopped. 1 can (1 pound) , 1 tablespoon minced parsley. drained. % cup butter or margarine, 2 eggs melted. 14 cup water. 1 cup all purpose flour. fine dry bread crumbs. Flake the corned beef and mix with onion and parsley. Saute in butter five minutes. Blend in flour, mustard and salt . Gradu­ aUy add milk and cook, stirring constantly, until thickened. Chop well drained sauerkraut fine and add to meat mixture and mix thoroughly. Cool. Shape in % -inch balls. Chill. Beat eggs with water. Dip balls into egg mixture and roll in bread crumbs. Fry in deep hot fat about 375 degrees, one to two minutes or until golden. This recipe m~kes six dozen snacks. 57 Mrs. Robert Rayburn of 50 Cone St. serves Stuffed Cabbage Leaves as party hor d'oeuvres. She m akes them from an Old World recipe handed down from her grandmother. Mrs. Rayburn is a m ember of Temple Beth Sholom and its Sisterhood and Manchester Chapter of H adassah.

Stuffed Cabbage Leaves 2 pounds ground beef. 2 medium heads of cabbage. 2 eggs. 2 8 ounce cans tomato sauce. 2 small onions, grated. 1/z can water. l/s cup raw rice. juice of 2 lemon.s. 1,4 cup water. 1 scant cup sugar. 1 tablespoon cracker meal. 1 tablespoon salt. salt, pepper and monoso­ 1 medium apple pared and dium glutamate to truste. grated. 2 large onions, diced. Partially core cabbage and steam in large pot with small amount of water for 10 to 12 minutes, or until outer leaves are semi-soft. While cabbage is steaming prepare hamburg by mixing with eggB, grated onions, rice, one-quarter cup water, cracker mea1, salt and pepper and monosodium glutamate. Drain cabbage and separate leaves by cutting each one, individually, from core. Fill leaves with meat mixture and roll. For making hors d'oeuvres, cut large leaves in h::tlf for smaller portions. Place s in dutch oven. Mix remaining ingredients and pour over cabbage rolls and bring to boil. Cover and simmer for three to four hours. Season to taste. These may be made in advance and frozen. 58 Hot Barbecued Saiisages 1 large can Italian tomatoes. 2 small cloves garlic. 2 cans tomato paste. 1 package hot and 1 package 1 small can tomato sauce. of sweet sausages (about 8 generous pinch of oregano. in package). generous pinch of brusil. 1 pound hamburg made into 1 small onion. meatballs (optional). Mix Italian tomatoes, paste, sauce, oregano and basil in large pan. Chop onion and garlic fine and fry in a little oil until soft. Add, together with sausages, to tomato mixture and tSimmer for from two to two and one-half hours. Add meatballs during last flour of cooking. Serve on split pieces of Italian bread. - -- Mrs. Arthur Simmonds * * * * * Mrs. Wilson M. Simon of 67 Laura Dr., Hebron, prepares Fatayer (Arabic Meat FJlled Triangles) ~or the a nnual Arabic Gourmet Dinner sponsored each year by the Syrian American Women's Club, of which she is a member. Fatayer ( Arabic Meat Filled* Triangles) Filling 2 pounds coarsely ground 1 tablespoon salt. lamb. Y2 teaspoon pepper. 2 tablespoons lemon juice. Mix all ingredient together %, cup pine nuts. and fill triangles made from: 2 medium onions, coarsely 1 package hot roll mix. ground. %, cup warm water to dilute 1 bunch parsley, finely yeast with mix. chopped. Mix yeast and roll mix together; knead, cover and let ritSe 30 minutes. Divide into two-inch balls and let set five minutes. Roll out into flat circles. Fill with stuffing and turn sides up into cen­ ter and bottom of dough up and over the top, forming a triangle. Pinch together tightly to keep juice from escaping. Bake on cookie sheet in 375-degree oven 20 to 25 minutes until golden brown. This recipe makes about 20. * * * * * Cheese-Mushroom Canape S pread 1 four-ounce can mushrooms onion juice to taste. or equivalent in frooh salt and pepper to taste. mushrooms. %. cup English cheddar 4 tablespoons butter. cheese. 1,4 cup heavy cream. Drain canned mushrooms or prepared fresh mushrooms. Saute in butter. Add cream, seasonings and cheooe. Mash to the con­ sistency of a paste. Spread toast rounds or squares with softened butter and mushroom mixture. Sprinkle generously with paprika. For a St. Patrick's Day party put mixture on untoasted bread, !:int<>d green, which may be ordered from almost all . --- MrB. Edward J. Cavagnaro 59 Potato Piroshki Dough 1 cup flour. 1/,q teaspoon salt. %, pound butter. 3 tablespoons sour cream. Sift flour and salt in bowl. Add softened butter. Work mixture with hands until well blended. Add sour cream and mix dough until smooth. Wrap in waxed paper. Chill several hours or over­ night Filling 3 medium potatoes. 2 onions. salt and pepper to taste. 112 package instant bouillon 3 tablespooru; margarine or mix. cooking oil. Boil potatoes until soft. Make bouillon broth. Fry onions in hot oil until golden brown. Mash potatoes and beat, in mixer or by hand. Add onions, broth, salt and pepper. Divide dough into fourths. Roll dough one-eighth inch thick on lightly floured board. Cut dough with round cookie cutter or rim cf small glass that has been dipped in flour. Place heaping teaspoonful of potato filling on each round of dough. Fold over, making a. crescent and press edges together with fork. Place on ungreased cookie sheet and bake in 375 degree oven for 25 minutes. Piroshki may be frozen befOl'e baking and stored. --- Mrs. Robert M. Rayburn * * * * * Almond Poppy Seed Noodles %, cup butter or margarine. 1 tablespoon poppy seeds. 112 cup blanched almonds, 1 twelve-ounce package wide slivered. egg noodloo, cooked. 1 tablespoon paprika. Melt half the butter or margarine, add almonds and cook until golden brown. Add remaining butter, paprika and poppy seeds. Add to hot cooked noodles, tossing with fork until thoroughly mixed. This recipe rna"kes six to eight generous servings. -- - Mrs. Edward Granville * * * * * Mushroom and Onion Stu/ fed Eggs Sautc chopped mushrooms and onions in butter. Mix with / mashed, hard boiled egg yolks. Use mixture to stuff in hollcwed out egg whites. - - - Mrs. Edward J. Cavagnaro 60 Mrs. John Bowen of 570 Woodbridge St. loves to explore the combi­ nations of used in Chinese cooking. One of her favorites, also of her daughter Bethany, is Chun Gurn (Egg Roll) which m ay be made with a variety of fillings. Mrs. Bowen is a member of the Manchester Garden Club, and a sma ll gourmet club. She is a free lance writer and has written a rticles on the use of herbs in landscaping which appeared in The American Home Magazine. * Chun Gurn (Egg Roll) Bauer

112 cup water. 1/2 cup sifted flour. 2 eggs beaten. % teaspoon salt.

BE>at eggs, water and salt. Add flour gradually. Take a seven­ inch (across bottom) frying pan, heat it and grease it carefully ta light weight pan is preferable). Just the exact amount of greasE> can be deposited on the pan by running a piece of around the inside of t he heated pan with a fork. Pour in a small amount of batter, making sure the bottom of the pan is com­ pletely covered and cook one minute. Place a cover over the pan and flip batter onto cover by turning the fry pan over with the cover held securely on top. If the batter sticks, loosen edges with a bro~. d knife. Toss egg roll on a clean towel and let cool. This maker; four egg rolls. f . 11~om~ egg roll batter should be put aside to use as a sealer when 1 mg is added to batter.

61 Shrimp and Meat Filling for Chun Gurn

112 cup cooked shrimp. 1 tablespoon diced celery. (canned shrimp, rinsed l/2 teaspoon salt. well in cold water, may be 112 teaspoon pepper. used). 2 teaspoons cooking oil. 1;2 cup canned bamboo shoots. 1 teaspoon monosodium 112 cup leftover meat, pork, glutamate. beef or ham. 112 teaspoon dill weed. Ya cup shredded water chest­ 1 teaspoon soy sauce. nuts. dash of lemon. 1 tablespoon diced scallioru:;. Combine all ingredients. Place a generous tablespoonful of fill­ ing on each :ind roll, being careful to tuck in edges. (Be­ fore rolling put a thin paste of uncooked batter on all edges). Press edges together firmly. Chill egg roll about 30 minutes and fry in deep hot fat. Drain and serve with either Chinese duk sauce or hot mustard. The duk sauce may be bought in the gour­ ::net sections of most tsupermarkets. - - - Mrs. John Bowen * * * * * Chicken Liver Filling for Chun Gurn

l/ 2 cup cooked chopped chicken 1/2 teaspoon garlic salt. livers. 112 teaspoon monosodium 112 cup bamboo shoots. glutamate. 1/2 cup shredded water 1 tsmall green pepper chestnuts. chopped. l/2 cup shredded Chinese 1 teaspoon soy sauce. cabbage. 4 slices bacon. 112 teaspoon onion salt. Fry bacon crisp and remove from fat. Crumble bacon. Combine all ingredients, moisten with bacon fat and fill egg rolls. This is a fine way to use leftovers as chopped cooked lobster, , shrimp or filet of tsole may be used instead of chicken livers. Any leftover filling may be used to make Char Sieu Bow or hot stuffed bread. Take one package heat and serve rolls and cut a circle from top of each roll with sharp knife. Removt: ~ ..... :, · ·.4 cut off bread from the end of it; place filling in cavity in roh arn.l put circle on top. Brush with melted butter and bake according to directions for hot rolls. This is a western adaptation of Chinese steamed hot bread. If authenticity is desired, rolls may be .steamed on a rack in a can­ rier for about 30 minutes. Unbaked and filled rolls may be frozen but should be thawed before baking so filling will be defrosted. -- - Mrs. John Bowen 62 Mrs. Edward J . Cavagnaro of 72 Linnmore Dr. is of Irish ancestry and often treats her guests to Irish Coffoe, especially around St . Patrick's Day. She is a member of the Church of the Assumption and member and past regent of St. Marga rets Circle, Da ughters of Isabella, and t he State Circle of Daughters of Isabella; a member of the scholarship committee of Annhurst College, and Verplanck School PTA. She is a leader of G.irl Scout Troop 684, a trustee of rt:he Irish American Home Society, Inc., Hartford; a member and former president of the Lampliter's Club, and a member of Mended Hearts, Inc., Boston. * Irish Coffee (This is to make a glassful or goblet, not for a large quantity) . Heat goblet with hot water. Drain goblet and place one and one-ha!f cubes of sugar in it with one and one-half ounces Irish whiskey. When sugar distsolves add about two-thirds cup hot cof­ fee. Float whipped cream on top of cup. Mrs. Cavagnaro says the true way to drink Irish coffee is to sip it through the whipped cream. * * * * * Sweet Beet Preserve (Eingermach) 3 pounds beets. lf2 tablespoon ginger. ~fui:petrmi sugar. %, cup blanched slivered efuons. almondts. Parboil beets, cool, skin and grate or chop fine. Add peeled, :!hopped lemons and sugar. Place on low heat until sugar melts. Cook uncovered about two hours. Add almonds and cook until beets appear clear and glazed, then add ginger. Cool and store in covered jars in cool, dark place. This may be used as a relish with a rneat course. - - - Mrs. Louits Hurwitz Sloshburgers

1 pound hamburg. 1 can tomato sauce. 1 small onion. 1 small can whole kernel corn. 1 can chicken gumbo soup. 1 package hamburg rolls. Brown meat and onions in skillet. Add soup, sauce and corn. Simmer until hot. Salt and pepper to taste. Serve on hamburg rolls. --- Mrs. J. R. Audette * * * * * Passover recipes for Carrot Candy and other traditional dishes came to Mrs. Louis Hurwitz of 104 Conway Rd. from her mother. Mrs. Hurwitz is director of Manchester Homemaker's Service, Inc. She is a member of Temple Beth Sholom and former president of its Sisterhood. * Carrot Candy (Merin)

3 pounds carrots. 3 lemons. 3 pounds sugar. 1 pound walnuts. 3 navel oranges. 11/2 tabloopoons ginger. Peel carrots, grate coarsely, grind unpeeled lemons and oranges and place in large, heavy kettle with sugar. Cover and simmer about 11/2 hours. Uncover and cook islowly, stirring frequently, until all liquid is absorbed. About 10 minutes before the liquid evapo:rates add chopped nuts and ginger. Spread on wet pastry board and let dry 24 hours. Cut in pieces and roll in granulated sugar. * * * * * Kosher Green Tomato Dill

Choo~e small, firm, green tomatoes. Wash thoroughly and pack into clean jars. To each quart jar add a clove f garlic, a stalk of celery and a quarter of a green pepper. M;:i.ke a solution in t e following proportions. 2 quarts water. 1 cup salt. 1 quart vinegar. 1 head of dill for each jar. Boil solution for five minutes. Pour solution over green tomatoes in the jars, placing dill in e.'1ch jar. Seal and store for six weekis as pickles will not be thoroughly cured before that time. - - - Mrs. Alexander Bissett

fi4 Three young ladies, left to right, Miss Donna Tucker of Talcottville a nd Miss Lee Karasinski a nd Miss Diana Wahman, both of Coventry, combined their talents to m ake a German Candy House, which was sold at a Christmas fair at Talcottville Congregational Church.

* Knus per H aeuschen (German Candy House) Ingredients and supplies. Cardboard, gummed tape and yarn for frame. sugar, water, graham crackers, food color­ ing and candies for the covering on t he house and decorations. Some varieties of candies used by the girls were peanut butter logs, gumdrops, licorice logs, colored candy wafers, after­ dinner mints, candy corn, small chocolate candies with brightly colored hard coating foil wrapped milk chocolate kisses and hard candy of all sizes and shapes.

Method for Candy House Cut a house frame cut of cardboard and put sides together with gummed tape. Cut out windows and doors before covering frame with roof. The roof should be about one inch wider than the frame to produce an overhang. Tape chimney to roof. Yarn may be taped or sew~ across windows in a criss cross pattern to give the effect of latticed panes. The house should be taped to a sturdy piece of cardboard, cut in a free-form shape. (Continued on Next P age) 65 Make thick paste of confectionery sugar and water. Carefully cut graham crackers with sharp knife to fit sides and roof of house. A slow sawing motion is best. Many crackers may be brokrn until, with practice and patience, the proper method is developed to cut them to size. Apply a layer of sugar paste to the back of each cracker before pressing gently to the cardboard house. When the cardboard fa completely covered with crackers decorative candies may be ::tpplied. A dab of paste on the back of each candy will make it adhere to the crackers if the candy is pressed on with a circular motion. Wrapped candy is very effective. Candy corn makes an attractive border for the roof. A thin mixture of confectionery sugar and water may be dripped from the overhang to produce icicles. When covering the area around the house use a thin mixture of confectionery sugar and water, plus green food coloring, to give the effect of a lawn. A fence may be made of candy corn, s~t on end with v-shaped points on top. A walk-way to the house may be outlined with candy. The walk should be coated with the sugar paste and covered with coarse graham cracker crumbs. Confectionery sugar may be sprinkled on the lawn after the colored paste is dry. This will give a snowy effect. Cotton may be placed at the top of the chimney to simulate smoke. Should decorations break loose they may be replaced with sugar paste. * * * * * Gazpacho 1 clove garlic. 2 teaspoons chopped chives. 2 teaspons salt. 1 tablespoon chopped lJ.q cup chopped mushrooms. parsley. 3 tablespoons olive oil. 1 teaspoon freshly ground 1 cup onions, finely black pepper. chopped. 1,4 to 112 teaspoon Tabasco 1 cup celery, finely sauce. chopped. 1 teaspoon Worcestershire 1 cup cucumber, finely Bauce. chopped. 112 cup tarragon wine 2 cups tomatoes, finely vinegar. chopped. 3 cups tomato juice. 11;4 cups green peppers, finely chopped. Crush garlic in one teaspoon of salt. Saute mushrooms in olive oil until lightly browned. Combine mushrooms and garlic with remaining ingredients in a stainless steel or glass bowl. Cover and chill at least three hours or overnight. Serve with plain or garlic crutons if desired. Makes eight to twelve servings. - - - Mrs. Manchester and Mrs. Larmett 66 NOTES I Shop At PINEHURST For Quality and Low Prices

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