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AMERICAN LEGION AUXILIARY

COOK BOOK uJM m E A V 0 P I T E RECIPES

OF

NATIONAL and DEPARTMENT

OFFICERS and UNIT MEMBERS

Compiled By

LAMSON - O’DONNELL UNIT NO. 46

Goshen — Cornwall, Connecticut

A blessing be upon the cook, Who, seeing, buys this little book, And, buying, tries and tests its wares And testing, throws away her cares And carefree, tells her neighbor’s cook To get another such a book.

Printed by The Canaan Ptg. Co., Canaan, Cona « INDEX

P ag es Mrs. Franklin D. Roosevelt’s Recipe ...... 3 (Wife of the President of the United States)

Mrs. Ada Mucklestone’s Recipe ...... 4 (National President of the American Legion Auxiliary)

Mrs. Louise W. Blakeslee’s Recipe ...... 5 (Department of Connecticut President)

Mrs. Hazel W. Hedden’s Recipe...... 6 (Lamson-O’Donnell Unit President)

B rea d s ...... 7-11

S a la d s ...... 12-15

D esserts ...... 16-19

P a stry ...... 2 0 -2 3

C ak es ...... 2 4 -3 4

C o o k ie s ...... 3 5 -3 9

Miscellaneous ...... 4 0 -4 7

Menus and Re 2ipes for Fifty ...... 4 8 -5 2

F id a c M enus a n d R e c ip e s ...... 5 3 -6 4 THE WHITE HOUSE Washington, D. C.

“With good wishes for the success of your undertaking.”—Mrs. Franklin D. Roosevelt,

Member Lafayette Unit No. 37, Department of New York, American Legion Auxiliary.

Kedgeree

1 cup boiled rice

1 cup boiled white fish (flaked)

2 hard boiled eggs

Seasoning to taste

Mix all ingredients together and serve hot.

The hard boiled eggs are, of course, chopped fine and added. If one likes the mixture a little moist milk may be added. NATIONAL HEADQUARTERS

Indianapolis, Indiana '

It is a pleasure to send you one of my favor­ ite recipes.”—Mrs. Ada Mucklestone, Nat­ ional President.

Chicken Pot-Pie 1 3-pound chicken 4 tablespoons butter 1 egg 1 red pepper !4 cup flour 1 green pepper 2 / 2 teaspoons salt 4 tablespoons flour Few grains of pepper 1 lem o n 2 cups water B iscuits Cut chicken into pieces suitable for serving. Dip each piece in well beaten egg, then into the flour which has had the salt mixed with it. Brown the chicken in the butter in a skillet. Remove the chicken and place in a 2 quart casserole. Cut peppers into strips and cook in the fat until brown; then put them in casserole. Add two cups water to frying pan in which chicken was browned. Bring to boil. Add the flour which has been mix­ ed with water to make a smooth paste. Boil 2 minut­ es, then pour on chicken. Add strained juice of one lemon and sufficient water to cover chicken. Cover casserole and bake at 325 degrees F. (moderate oven), until meat is tender. Usually this takes a little over an hour. Uncover and arrange biscuits over top of chick­ en, return casserole to oven and bake in a quick oven (400 degrees) for twenty-five minutes, or until biscuits are done. Serves eight portions.

4 SUET PUDDING 1 cup molasses I cup sweet milk I cup suet chopped fine or Vi cup butter (scant) 1 cup raisins Vi cup currants 2/z cups flour Vi tsp. so d a Add salt and spices to taste and steam 2 hrs.

S au ce 1 cup sugar Butter size of egg Flour—creamed together Add hot water to thin paste Flavor to taste

Louise W. Blakeslee, Dep t. President.

6

! D A T E BARS*

1 lb. dates chopped

J cup nut meats

<1 cup sugar

,1 cup flour

1 tsp. baking powder

3 eggs well beaten

1 tsp. vanilla

Bake I 5 or 20 minutes in moderate oven. Cut in bars while hot and roll in g ra n u la te d su g a r Hazel W. Hedden, Unit President.

6 BREADS

“Back of the loaf is the snowy flour, “And back of the flour, the mill. “Back of the mill is the wheat and the shower “ A n d th e sun, a n d th e F a th e r’s will.**

Orange Bread S y ru p R in d of 3 o ran g e s ) 1 tsp. salt )Boil until tender. Drain and chop 1 cup water )

1 cup sugar ) Chopped orange ) Boil five minutes Y l cup water )

3 cups flour ) 3 tsps. baking powder ) 1 tsp. salt ) Mix and let raise 1 0 minutes 1-3 cup cocoanut ) 1 egg ) 1 cup milk and the syrup ) Bake 1 hour in moderate oven. Mrs. Julia Alexander

Peanut Butter Bread 2 cu p s flour 1-3 cup sugar 4 tsp. baking powder / i cup peanut butter 1 tsp. salt 1 V i cups m ilk Sift flour, baking powder, salt, sugar into bowl; add peanut butter and mix. Add milk and beat. Put into one large or two small pans. Bake in moderate oven for about one hour. Mrs. S. C.. Hills

In-One-Bowl Muffins 2 cups flour 3 tablespoons shortening 1 tablespoon baking powder Ya cuP su g ar 54 teaspoon salt 2 eggs 1 cu p m ilk Sift flour, baking powder and salt together. Cream shorten­ ing and sugar together. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately, stirring only until flour disappears. Fill greased muffin pans two-thirds full and bake in moderate oven, about 25 minutes. Phyllis Hurlburt 7 Ice Box Rolls To 2 cups boiling water, add 2 heaping tablespoons lard; Ya cup sugar, a little salt and let cool. Dissolve 1 cake of yeast in a small amount of luke warm water. Beat an egg, add both to above mixture, when cool. Then add enough flour to make a soft dough, but not stiff. Place in ice box to rise. This will take about 3 hours. Make up as many rolls as you wish. Let rise again. Bake in quick oven 20 to 30 minutes. Return remainder of dough to refrigera­ tor. This recipe will make 4 dozen rolls. The dough will keep in the refrigerator three or four days. Mary H. Kent, National Membership Chairman.

Banana Bread 1 cup sugar 2 cups flour Yl cup shortening Ya tsp. salt 2 eggs 1 tsp. baking soda 3 bananas well mashed Yl cup nut meats Bake slowly about 1 hour about 300 degrees. Doris Richard

Cinnamon Bun 1 egg 1 large tbsp. butter 1 cup sweet milk 1 cup currants Yl cup su g ar Beat all thoroughly and add 2 cups flour Yl tsp. salt 2 tsps. baking powder Sprinkle with 1 tsp. cinnamon mixed with 1 tbsp. sugar. Bake slowly— but not too slowly. Janet Hedden

N ut Bread 1 cup sugar 4 tsps. baking powder 2 eggs 2 cups m ilk 1 tsp. salt 1 cup n u ts 4 cups flour Harriet Walthers

Date and Nut Bread 1 cup dates ground or chopped fine P o u r Y a cup boiling water and 1 tsp. soda C re a m Ya cup butter or Crisco Y& cup sugar A d d 1 egg 1 1-3 cups flour, salt— add dates and 1 cup chopped walnut meats Bake in slow oven 1 Ya hours. Louise W. Blakeslee, Dep’t. President,

8 Grape Nut Bread 2 cups so u r m ilk 4 tsps. baking powder 4 cups flour 1 tsp. soda 1 cup grape nuts Z l tsp. salt 1 cup sugar Mix flour, sugar, baking powder, soda and salt together; add grape nuts. Mix thoroughly, pour into loaf pan, cover and let stand in warm place for one hour. Bake in a moderate oven for about one hour. Frances M. Kelly, Dep’t Americanism Chairman.

Yum-Yim Yeasties

2 cups m ilk ) Heated to boiling point and then 3/4 cup sugar ) allowed to cool until just warm to Z l cup shortening ) the touch 1 yeast cake Dissolved in slightly warm water 5 cups flour Or enough to make stiff dough 2 tsp. salt Combine all ingredients and let rise in covered container un­ til double in bulk. Roll out dough on floured board 1 inch thick, spread with softened butter, cinnamon and brown sugar. In the bottom of each section of muffin pans, place 1 tsp. brown sugar and 1 tsp. melted butter. Roll the dough like jelly roll and cut off 1 inch slices which place cut side down in the muffin pans. Let rise again until double in bulk and then bake in moderate oven until nicely browned. Serve at once. Lillian Yerrington, Past Department President.

Nut Brown Bread

2 cups milk Z l cup molasses (scant) 2 cups G ra h a m flour 1 cup chopped nuts 1 cup white flour 1 tsp. salt Z l CUP su g ar 4 tsp. soda (mix well in molasses) Bake in moderate oven for one hour. Makes two loaves. Helen W. Breakell, Dep’t. Sec. Treas.

Cream Scones 2 cups flour 4 tbsps. butter 4 tsp. baking powder 2 eggs 2 tsp. sugar 1 -3 cup cream or milk Z l tsp. salt Roll or pat out and cut with biscuit cutter or cut in strips and coil. Dust top with white of egg and sprinkle with sugar. Ellen Mary Breakell,

9 Corn Bread 1 cup corn meal Y* tsp. sa lt 1 cup flour 1 cup milk !4 cup sugar 1 egg 5 tsps. baking powder 2 tbsps. shortening Mix and sift all dry ingredients; add milk, egg well beaten and melted shortening. Bake in shallow pan in hot oven 20 minutes. Mrs. Mary J. Richard

Quick Tea Rolls

1 compressed yeast cake 3 cu p s w h e a t flour Y l cup evaporated milk 2 tbsp^. shortening Z l cup hot water 1 tsp. salt 1 tbsp. sugar Crumble yeast in cup and add sugar. Stir till dissolved. Melt shortening in hot water— add evaporated milk; when luke warm, add yeast, salt and flour. Knead well. Roll out on floured board about 1-3 inch thick. Cut with large biscuit cutter. Brush with melted butter. Crease and fold over as for Parker House rolls. Set in warm place to rise about two hours. Brush tops with milk and bake in fairly hot oven, 375 degrees for about 12 or 15 minutes. These rolls may be made of whole wheat flour instead of white, but will require a little more time to rise. Jane Yeoman

All Bran Refrigerator Rolls 1 cup shortening 1 cup boiling w r'er Y a cup sugar 1 cup All-Bran 1 1/2 tsps. salt 2 eggs w ell b e a te n 2 compressed yeast cakes 1 cup lukewarm water 6 cups flour (or more) sifted before measuring Mix shortening, boiling water, sugar, All-Bran and salt, stir­ ring until shortening is melted. Let stand until mixture is luke­ warm. Add eggs and yeast softened in lukewarm water. Add flour. Beat thoroughly. Cover bowl and place in refrigerator over night or until ready to use. Form balls of dough to fill muffin tins about half full. Let rise two hours. Bake in hot oven, 450 de­ grees, about twenty minutes. Yield: 3 Y l doz. small rolls. N o te ----Dough can be made into Parker House rolls if desired. A gnes K. Hinckley

Graham Bread

2 eggs 2-3 cup molasses 2 cups sour milk 1 cup wheat flour 2 te a sp o o n s so d a Y l teaspoon salt Bake one hour . M ak es 2 lo av es. Ethyl O. Engisch

10 My Mother’s Scotch Short Bread 12 ounces butter 1 cup granulated sugar 4 cups pastry flour

Cream the butter and sugar. Knead in the flour, using the hands until thoroughly blended. Press into cakes about inch thick. Mark edges with tines of a fork and make several rows of these marks through the center of the cakes. Place on a baking sheet or cake pan lined with heavy oiled paper and bake 40 min­ utes in a moderate oven.

Cakes can be iced for Christmas or other special days. This recipe makes two large cakes or four small ones.

May D. Frohmader, Dep’t. National Defense Chairman.

Nut Bread

i 4 cups flour 1 cup chopped nuts 8 teaspoons baking powder 1 egg 1 teaspoon salt 1 % cups milk j/4 cup su g ar

Beat egg and milk together. Combine all dry ingredients and add milk mixture. Put in greased and floured pan and let stand 35 minutes. Bake in moderate oven 45 minutes. Fine for sandwiches.

Ruth Grant Sears, Community Service Chairman for the Department.

U SALAD'S

“To make a perfect salad there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients and mix well together.”

R u b le ’s Salad Z l head lettuce 2 stalks celery 1 small onion Z l cu c u m b e r 1 green pepper 2 medium tomatoes D ressin g 1 tsp. salt 2 tbsps. vinegar J/8 tsp. pepper 1 tbsp. olive oil Shred lettuce, dice all other vegetables. All vegetables to be well chilled and not cut until ready to serve. Mix vegetables and dressing well together. Mrs. Jonathan E. Wheatley, Child Welfare Chairman, Area “B”

24 Hour Salad 2 eggs beaten 4 tbsps. vinegar 4 tbsps. sugar 2 tbsps. butter 2 cups cherries, halved 2 cups pineapple cut in small pieces 2 oranges cut up 2 cups marshmallows quartered 1 cup cream Put eggs in double boiler and add vinegar and sugar, beating constantly until thick and smooth. Remove from fire, add butter and cool. When cold fold in whipped cream and fruit mixture. Turn into fancy ring mold and put in refrigerator for 24 hours. Harriett B. Mitchell, Dep’t. Chairman Education of World War Orphans.

Red Cherry Salad Ring 1 can dark red pitted sweet cherries. 1 1/2 boxes lemon jello. Juice 1 orange and 1 lemon. Dissolve jello in hot cherry juice. Add lemon and orange juice. Put in ring mold and add pitted cherries. Mold and chill. Joyce Prindle

12 W ald o rf Salad Mix spicy apples which have been carefully diced with an equal quantity of cut celery and a few white walnuts broken into large bits. Dress generously with mayonnaise. ~ The apples must be dressed as soon as they are cut up to keep their color. Julia M. Prindle

S om e S a la d Combinations 1. Lettuce, water cress and sliced hard-cooked eggs with or without a garnish of pimentoes, green peppers, or sliced b eets. 2. Two-thirds part of diced, cooked chicken, veal, tongue, or lamb with one-third part of diced celery, a few peas, a hint of onion juice, and any salad green. 3. Two-thirds part of flaked, canned salmon, tuna fish, or diced shrimps with one-third part of shredded cabbage, diced celery, a few sliced olives and cress or lettuce.

Golden Salad 1 level tbsp. Knox Sparkling Gelatine Ya cup cold water I cup syrup from can of Dole Crushed Pineapple Ya cup milk vinegar Yl CUP orange juice Ya cuP su g ar 1 cup oranges, cut in small pieces 1 Yl cups Dole Crushed Pineapple 1 cup raw carrot (grated on a coarse grater) Few grains salt Soak gelatine in cold water about five minutes. Dissolve in hot pineapple juice, and add sugar, salt, orange juice and vinegar. Cool, and when jelly begins to stiffen, add other ingredients. Turn into wet mold and chill. If individual molds are used, place one teaspoonful of clear jelly in bottom of mold. When nearly firm, place on it one tablespoonful of thick mayonnaise. When this is firm, fill mold with salad mixture. When congealed, unmold on lettu ce. Shirley Prindle

Frozen Pineapple Salad Yl cup cream cheese, add Ya cup salad dressing, Yl lb. m a rs h ­ mallows, cut fine and 1 small can crushed pineapple. Beat Yl p t. cream until stiff and fold into the mixture. Let stand in refrigerator pan for 3 hours. Serve with salad dressing and a Maraschino cherry on top each portion. Serve with hot toasted crackers. Mary H. Kent, National Membership Chairman.

13 Crabmeat Salad 1 level tbsp. Knox Sparkling Gelatine 1 cup Japanese Deep Sea Crabmeat Z* cup cold water Z l cup celery, chopped Z l green pepper, finely chopped 2 tbsps. chopped olives cup cooked salad dressing or mayonnaise 1 tsp. salt Z 4 tsp. paprika 1 large tablespoonful mild vinegar or lemon juice Few grains cayenne

Soak gelatine in cold water about five minutes and add to hot cooked salad dressing or hot mayonnaise. Cool and add crabmeat, separated into flakes, celery, pepper (from which seeds have been removed), olives, salt, paprika, vinegar and cayenne. Turn into wet individual molds and chill. Remove from molds to nests of lettuce leaves and garnish with slices cut from pimolas, diamond shaped pieces cut from green peppers, cejery tips and watercress, and sprinkle top with paprika. Julia M. Prindle

Salad Dressing

2 tbsps. sugar Z l CUP milk (scant) 1 tsp. salt /4 cup vinegar (not too strong) 1 tsp. mustard 1 well beaten egg 1 tbsp. butter 1 level tbsp. flour Beat the egg well. Sift sugar, salt, mustard and flour together; add to the egg a little at a time, alternately with the milk; then put in the vinegar; beat all together and cook until thick. When it be­ gins to get smooth, add butter. Helen McFarland,

Dep t. Chairman Constitution and By-Laws.

Melon Mint Jelly Boil together 1 cup water and 1 cup sugar for five minutes. Pour over I/4 cup chopped mint and let cool. Strain, reheat, dis­ solve in it 1 Z l tbsp. gelatin soaked in Z l cup cold water. Add 2 cups ginger ale and a little green coloring. Pour into molds, add­ ing melon balls. Chill, unmold and garnish attractively with melon balls and fresh mint. Corrine Lawrence

14 Cabbage Salad

Shred firm white cabbage— add a little grated onion, minced green pepper and shredded raw carrot.

Sour Cream Dressing Beat one egg yolk until thick. Add the juice of Z l le m o n slowly, beating well. Add sugar, salt and Z l cup sour cream, mix­ ing thoroughly. Paprika may be added if desired. Jane Yoeman

Frozen Salad 1 pkg. cream cheese 1 can fruit salad Z l pt. jar mayonnaise 1 bottle maraschino cherries 1 can crushed pineapple O n e Z l Pt- bottle cream Grind fruit; blend cream cheese and mayonnaise. Mix whip­ ped cream with cheese and mayonnaise. Add fruit to above mix­ ture and pack in ice and salt for 4 to 6 hours. Serve on lettuce with toasted crackers. This quantity makes 2 ginger snap tins full. Serves 1 6. Julia M. Prindle

NATIONAL HEADQUARTERS, Indianapolis, Ind.— “This is a most tasty and delightful summer salad/* Mrs. Cecilia Wenz, National Treasurer.

Cheese Ring 2 cupsful grated yellow cheese 5 or 6 pimientos, cut fine 2 cupsful cream, whipped and seasoned with salt, pepper and 1 tsp. dry mustard 1 Z l tbsp. gelatin Soak the gelatin in a little cold water and dissolve over hot water. Beat into the whipped cream, then add cheese to which has been added the pimientoes, and mix thoroughly. Congeal in ring mold. When unmolded, fill center with a green spring salad, such as lettuce, cucumbers, tomatoes, cress, etc. Dress the salad with French dressing.

IB DESSERTS

“The daintiest last, to make the end most sweet”.

Danish Dessert— Scheyer Rice Z l cup rice— cook 1 0 minutes in boiling water, then drain off w ater. Put back on stove with 1 pt. milk, let cook until done (not too soft). Sweeten with sugar to taste. Dissolve I box of Knox Gela­ tine in a cup of water. Pour in the rice while warm then let it cool off. When it begins to settle, have ready 1 pt. of whipped cream, Z l cup chopped almonds, tsp. vanilla. Stir this altogether with the rice. Put in a mold and put on ice to cool. Serve with fresh or canned strawberries. Mrs. Anna Mossberg

Cranberry Pudding 1 cup flour 1 -3 cup milk 2 cups chopped cranberries Z l cup bread crumbs Z l cup brown sugar 1 Z l tsps. baking powder Z l tsp. sa lt 1 egg 2-3 cup chopped suet Put in oven and bake. Agnes K. Hinckley

Fresh Berry Minute Tapioca 2 cups water 1-3 cup Minute Tapioca j/2cup su g ar !4 tsp. salt 1 Z l to 2 cups crushed, sweetened berries 1 tbsp. lemon juice Place water in top of double boiler and bring to a boil over direct heat. Combine Minute Tapioca, sugar, and salt; add grad­ ually to water and bring to a brisk boil; stirring constantly. Place immediately over rapidly boiling water and cook five minutes, stir­ ring occasionally. Cool— mixture clears and thickens as it cools. When slightly cool, fold in berries and lemon juice. Chill. Serve in sherbet glasses. Garnish with berries and whipped cream. S erv es 6. Even those hard-to-use currants are delicious in this recipe. U se Za cup Minute Tapioca and 2 Z l cups well-sweetened currants (heated). Omit lemon juice. Alverda C. Hurlburt 16 Apricot Whip 1 cup cold water 1 cup hot water 1/2 cup sugar W h ites of 2 eggs 1 envelope plain gelatine * Soak apricots in cold water over night, and stew until tender. Rub through a seive to one cup of sifted pulps, add sugar and hot water in which gelatine has been dissolved. When cool, whip into this the stiffly beaten egg whites. Serve with whipped cream or custard sauce.

Custard Sauce Yolks of 2 eggs, pinch of salt, / i cup sugar; 1 I/2 cups milk a n d I/2 tsp. vanilla. Heat milk in double boiler 1 5 minutes; add yolks beaten with the sugar, then add salt and stir until slightly thickened. Remove and add vanilla. Carrie M. Payne, Department Graves Registration Liaison Chairman.

Rice and Pineapple Dessert 1/2 cup rice V i p t. cre am S u g ar C h erries Crushed pineapple Cook rice in salted water until tender. Drain and sweeten to taste. Add small can drained pineapple. Whip cream and blend well. Chill and garnish with a red cherry. Doris Richard

Pineapple Dainty 1 box Orange Jello 1 I/2 cups boiling water (pineapple juice or orange juice may be used) 1/2 pt. whipped cream 1 8 marshmallows cut fine 1 I/2 cups crushed pineapple Method: Dissolve jello in boiling water, set in cool place to thicken. Soak marshmallows in pineapple, whip jello, add pine­ apple and marshmallows, and whipped cream. Mix thoroughly. Set in cool place and when firm serve with whipped cream. Mrs. Maurice Barr, National Child Welfare Chairman.

Frozen Egg Nog 1/4 cup sugar and 1 egg beaten together. To this, add I/2 p t. whipped cream. Add a pinch of salt and vanilla. If thermostat is advanced, this will freeze in 1 I/2 hours. If made the day before using ordinary temperature is sufficient. (Electric refrigerator) Ann Dunkelberger, 1st District Secretary.

17 Baked Apple Dumplings Make a good Baking Powder Biscuit Dough. Take a small piece of dough and roll out thin— put sliced apples in the center and fold the dough around until the apples are covered . Sauce for 3 Dumplings 1 cup sugar 1 tbsp. butter 1 tbsp. flour A little cinnamon or nutmeg Put this in a deep pan and mix it a little. Put dumplings in this mixture. Now pour in boiling water, being careful not to hit dumplings, until it comes almost to the top of dumplings. Cover with a pan the same size as the one dumplings are in. Place in the oven and bake until the apples are done— then take cover off and let them brown. They are then ready for the table. Mrs. Morgan B. Haven

English Plum P u d d in g

1 lb. suet— chopped 2 tsp. cinnamon 1 pt. sugar 1 tsp. nutmeg 1 lb. bread crumbs (stale) Y l Pt. m ilk 2 lbs. seeded raisins S alt 1 glass brandy Citron cut fine 2 tsp. g in g er 2 lbs. currants or seedless raisins Steam four or five hours. Mrs. L. O. Hedden

Cranberry Mould 4 cups cranberries 2 cups sugar 2 cups w a te r Put cranberries in water and boil hard exactly five minutes. Put through collander and if not three cups of liquid, add water to make three cups. Add sugar and boil hard five minutes, stirring constantly. Laura Blakeslee

Apple Pudding

6 apples cut in small pieces. C in n am o n Pour over apples Z l cup w a te r 7/s cup sugar ) V l CUP butter ) Creamed together 24 cup flour ) B ake. Laura Blakeslee

18 Grapenut Pudding 1 cup grapenuts 1 tsp. vanilla Yl cup su g ar 1 qt. m ilk 1 cup raisins 1 tbsp. butter 2 eggs Mix and bake. Do not let it get too thick. Mrs. Mary J. Richard

Frozen Almond Custard 2 eggs, beaten 1 Yl cups cre am 1 Ya cups powdered sugar 1 teaspoon almond extract 2 cups milk Shredded almonds or Ys teaspoon salt Macaroon crumbs Make a custard of eggs, sugar, milk and salt. Cool, add cream and extract and freeze. Makes 1 quart. To make 1 pint just use half of recipe. Mollie Conlon.

French Cream Candy 1 pt. rich milk (part cream and milk) 1 Ya lbs* w h ite su g ar ¥ \ tsp. vanilla when removing from the fire Cook for 1 Yl hour or until yellow and rather thick. Cooking it for this length of time makes it yellow. Stir constantly to pre­ vent burning. Makes 2 medium sized cake tins of candy. Barbara Perregaux

19 PASTRY

“W hat moistens the lip, “W hat brightens the eye, “What calls back the past, “Like the rich pumpkin pie?“

Lemon Sponge Pae F illin g 1 le m o n 4 eggs 1 cup sugar Line your pie plate with a crust and bake. Separate the eggs, and boil the four yolks and the juice and rind of 1 lemon, and 1 cup of sugar until it thickens. Fold this in­ to the whites of the eggs which have been beaten stiff. Place into the shell and bake in a very hot oven for about 2 m in u tes. Mrs. J. F. Otto Dep t. Chaplain.

Meringue Pie Shells 3 egg whites— beat very stiff 34 cup granulated sugar— beat in gradually 1/4 tsp. cream of tartar Bake in layer cake tin with cake removing device. Very slow oven (200 or 250 degrees with gas half on) Bake 1 hour, leave in oven till cool. Cover with fruit and top with whipped cream. M yra F e rry

French Pastry 3 eggs % cup shortening (3 tbsps.) 1 cup milk 2 tsps. baking powder Pinch of salt 1/2 cup (or a little more if desired) of sugar Flour enough to hold and roll out (41/? cups) Roll out 1/4 inch or so, cut in strips 3 or 4 inches long. Slash hole in center and put both ends through, forming a bow. Fry in deep fat. When brown, take out and drain on paper. Then cover with confectionery sugar. This recipe makes 96 medium size. Mrs. Raymond Perregaux

20 Squash P ie 1 can squash 1 tsp. ginger 5 crackers crumbed 1 tsp. cinnamon 1 qt. milk heated Dash nutmeg 1 cup brown sugar Yl tsp. salt 1 cup white sugar 2 w ell b e a te n eggs Mix squash, crackers crumbed, sugar, salt and spices together, then add heated milk and beaten eggs last. Line pie plate with flaky pie crust and pour in squash filling. Bake in hot oven for 1 5 minutes, then reduce heat to 350 degrees and bake one hour. Makes two large pies. Ruth E. Pfennig Past Dep’t. President.

Rhubarb Pie 4 cups rhubarb Yl tsp. salt 2 cups su g ar 2 eggs *1 tbsps. cornstarch Peel rhubarb and cut in small pieces. Cover with boiling water, let stand only a minute, then drain. Mix sugar, cornstarch and salt, add beaten eggs and mix with dry ingredients. Put rhubarb in the mixture and blend thoroughly. Bake between two crusts in moderate oven about 45 minutes. This makes one large pie. Florence Laturney, Dep’t. Americanism Committee.

Washington Apple Pie 1 cup sugar V s tsp. salt 6 medium-sized tart apples Yl tsp. vanilla 1 tsp. cornstarch I tbsp. butter 1 cup unsweetened pineapple juice (canned) Put the sugar and pineapple juice on to boil. When the mi- ture boils, add the apples, which have been pared, cored and cut in fourths. Cook slowly, uncovered, until the fruit is tender, moving the apples barely enough to keep them covered with the syrup. In this way the fruit is kept whole. Lift the apples out carefully with a spoon and lay them in a pie pan lined with unbaked pastry. Dissolve the cornstarch in a little cold water (about 2 tsps.) and add to the syrup. Cook several minutes (about 5) or until the syrup thickens. Add the vanilla and butter and pour over the apples in the pastry-lined pan. Cut strips of pastry, Y l inch wide, brush lightly with cream or beaten egg mixed with water. Place criss-cross over the pie. Bake in a hot oven (450 degrees) 10 min­ utes and then reduce the heat to finish the baking (350 degrees) about 35 minutes. Suzanne Hedden 21 C h ocolate Sun dae P ie 1 cup condensed milk 1 tbsp. gelatin Z l cup w a te r 3 tb sp . co ld w a te r / a, tsp. nutmeg Zl tsp. vanilla 3 egg yolk s 3 egg whites beaten stiff Z l cup granulated sugar 1 cup sweetened whipped !/g tsp. salt cre am Z 4 cup chocolate shot Heat milk and water in double boiler. Beat egg yolks with sugar and salt. Pour the hot milk over them and cook until it thickens. Remove from the heat and add gelatin which has been soaking in the cold water (3 tbsps.). Add the vanilla and cool. When cool and ready to set, beat with an egg beater and fold in the beaten egg whites. Pour this in the cooked pie crust. Set in ice box to cool. When cool, spread on the whipped cream and sprinkle with the chocolate shot. Anna Bassett, Dep t. Trophies & Awards C h a irm an .

Prune P ie C o o k Z l lb- prunes without sugar Remove stones, cut prunes in quarters and mix with Z l cup sugar. Add 1 tbsp. lemon juice Cut prune juice down until you have about 3 tbsp. Spread pie pan with pastry, cover with prunes, pour over juice, dot with butter, dredge with flour, put on upper crust, and bake in hot oven. *|f| Nellie H. Graham Dep t. Radio Chairman

Date Custard Pie Put 1 -3 lb. cut dates in 2 cups milk. Put on stove and cook 20 minutes (upper part of double boiler is best). Remove from fire; add 2 eggs (slightly beaten), Z l tsp. salt, Z l cup sugar. Boil three minutes longer. Remove, put mixture in baked pie shell. When mixture is quite firm, take from oven and sprinkle generous­ ly with cocoanut. Leave in oven only until it is browned delicately. Dorothy F. Roberts, Dep t. Child Welfare Chairman.

Rhubarb Raisin Pie 3 to 4 cups of rhubarb cut in small pieces Z l to Yai cup of seeded raisins Z l cup su g ar J/g tsp. salt Z l tbsps. flour Add 1 egg and mix well. Bake between two crusts or Z l inch strips of pastry across top. Lillian A. Wheeler, Dep’t. Gold Star Mother Chairman.

22 I

Pumpkin Pie 1 unbaked pastry shell Yl tsp. ginger Ya tsp. salt 1 tsp. cinnamon 34 cup sugar 3 eggs Z l tsp. nutmeg 1 34 cups milk 1 Y i cups pumpkin, steamed and strained or canned ( |4 tsp. each of allspice and cloves may be added, if desired) Mix salt, sugar and spices together and add to pumpkin. Add slightly beaten eggs and milk. Stir until well mixed. Fill unbaked pie shell and bake in hot oven for 10 minutes; then reduce to moderate oven and bake until, when tested with knife blade, the blade comes out clean. Mrs. E. H . S tickels

Cheese Cake, or Pie CRUST 18 Graham crackers 1 -3 cup melted butter 1-3 cup sugar FILLING 2 cups cottage cheese Ya tsp. sa lt 4 tbsps. melted butter . 1 level tbsp. flour Yl cup cream (thin) 2 egg yolks beaten Yl cup su g ar Grated rind of 1 lemon Roll crackers fine and mix with sugar and melted butter. Line pan and reserve Yl cup for top. Combine ingredients in order. Put egg whites in, put crumbs on top and bake in medium oven until firm and brown. Pauline C. Finer, National Executive Committeewoman.

C ranberry Pie Filling 3 cups cranberries, chopped 34 cup water co arsely 2 tablespoons flour 1 cup seeded raisins, chopped 1/4 teaspoon salt co a rsely Yl teaspoon vanilla extract 1 Yl cups su g ar Put between two crusts and >ake in moderate oven 40 minutes. Mrs. Katharine A. Breen

L em on P ie 1 cup sugar 1 cup m ilk 3 tb sps. flour 1 tbsp. melted butter 3 tbsps. lemon juice W h ite s 2 eggs Yolks 4 eggs S alt Mix sugar, flour; add lemon juice, egg yolks slightly beaten, milk, butter and salt. Cook in double boiler until it thickens; then add whites of eggs beaten stiff. Place mixture in crust previously baked. Cover with meringue and brown. Hazel W. Hedden

23 CAKES

“Cooking is a fine art to which you must bring common sense and judgment.’’

B litz 1/2 cup sugar I cup flour 1/2 cup butter 1 tsp. baking powder 5 tbsps. milk 1 tsp. vanilla Yolks 4 eggs S alt Beat whites stiff with 1 cup sugar and spread on batter about 1 inch from edge of pan. Sprinkle nut meats on top, then sprinkle cocoanut on top of nuts and bake in moderate oven and put layers together with whipped cream. Pauline C. Finer, National Executive Committeewoman

T e d d y ’s C ake Cream together one cup of sugar and one half cup of butter. Break into this mixture one egg and beat all together until light. Sift one cup of flour, three of four times and add during the last sifting, a pinch of salt, a rounding teaspoon of baking powder and one half cup of cornstarch. Measure one half cup milk; add some of the flour to the mixture, then a little of the milk. Add another egg and beat thoroughly. Continue to add flour and milk alternately until both are used, beating well. Bake in a tube pan in moderate oven about three quarters of an hour. Margaret Palmer, 1 st District President

Coffee Spice Cake 1 -3 cup shortening 2 eggs 1 cup sugar ; cups fSnr 2-3 cup strong cold coffee j/s tsp. salt 3 tsps. Royal Baking Powder 1 tsp. cinnamon !4 tsp. ea. allspice and cloves. Cream the shortening and sugar and beat until light. Beat in egg yolks; add coffee slowly; add sifted dry ingredients; mix well; fold in beaten egg whites. Pour into two greased layer tins and bake in moderate oven at 375 degrees about 25 minutes. Put to­ gether with Mocha icing. Mrs. E. H. Stickels. 24 Chocolate Peppermint Cake Yi cup crisco Yl teaspoon soda 1 cup sugar 1 cup sour milk 2 egg yolks 1 teaspoon vanilla 1 Yl cups flo u r 2 squares unsweetened chocolate Beat Crisco, sugar and egg yolks briskly. Add chocolate, melt­ ed. Sift flour, salt and soda. Add to Crisco mixture alternately with the sour milk. Mix thoroughly. Add vanilla. Pour into square tin of two layer cake tins, well greased and floured. Bake in moderate oven. Peppermint Frosting Put into a double boiler 1 Yl cups granulated sugar, 2 unbeat­ en egg whites and one third cup of water. Beat constantly for four minutes with egg beater while cooking. Then add Y l teaspoon of peppermint flavoring or Y ^ cup crushed after dinner mints. Con­ tinue beating until frosting is thick. Remove from fire and continue beating until of spreading consistency. Spread on cake. Melt 2 squares of unsweetened chocolate and blend with Yl teaspoon of Crisco. Pour and spread over top of cake letting it run down the sides. Ethel Beers, 6th District Secretary

Radio Apple Sauce Cake 2 tbsp. melted butter 2 tbsp. lemon juice Yl tsp. cinnamon 1 grated rind of lemon 3 eggs (separated) 2 cups Graham crackers crumbs . 1 1 -3 cups of sweetened condensed milk 2 cups of canned apple sauce. Add butter,to cinnamon to graham cracker crumbs. Spread thick layer of crumbs on bottom of a 1 0 inch pan. Beat egg yolks well, add condensed milk, lemon juice, rind and apple sauce. Fold in stiffly beaten egg whites. Pour into pan. Put on top the rest of the graham cracker crumbs. Bake 30 minutes. Nellie G. Graham Dept. Radio Chairman

S now b alls 2 eggs i Yl tsPs salt % cup sugar 1 tsps. vanilla 1 cup milk 3 cu p s b a k in g p o w d e r 3 cups flour 1 tbsp. crisco Beat lightly, add sugar, milk and vanilla. Stir in Flour; add melted crisco. Drop by teaspoonful into hot fat. Roll in powdered sugar. R u b y B ehn

25 Devils Food Cake 1 cup sugar 1 tap. baking powder 1 tbsp. butter Flavor with vanilla 3 heaping tbsp. cocoa dissolved in Z l cup boiling water 1 Z l cups flour Z l tsp. soda (scant) dissolved in Z l cup boiling water Mrs. Elsie Sterling

Devils Food Cake 1 cup sugar 2 tbsps. butter and 1 cup flour 2 sqs. melted chocolate 1 tsp. soda dissolved in 1 egg 1 cup sour milk Put in bowl in order given and beat well. Louise W. Blakeslee Dept. President

Banana Cake 1 cup sugar 2 cups flour Z l cup crisco 2 tsps baking powder 1 cup milk 1 tsps. vanilla 1 egg Bake in two layers. 2 good sized ripe bananas (mashed in sugar) Filling

I c r o sugp" 4 tbsps. h o t w a te r Mash ripe bananas and mix witlT* sugar and water. Boil until it threads, then pour on well beaten egg whites and beat until thick enough to put cake together, flavor with vanilla. R e b y B ehn

D ate C ake 1 cup choppecf dates 2 cups flour 1 tsp. soda 1 tsp. baking powder 1 cup boiling water a little salt 1 tbsp. butter Z l cup nut meats 1 cup sugar 1 tsp. vanilla. 1 egg Sprinkle soda over chopped dates. Add boiling water, butter, and sugar. Beat thoroughly. Add beaten egg, and flour, Baking Powder and salt sifted together. Add nuts and vanilla. Bake in a loaf pan in a moderate oven. Time in cooking — 45 minutes Helen McFarland, Dept. Constitution and By-Laws Chairman

26 California Sunshine Cake 3 eggs beaten separately 4 tbsp. cold water 1 cup sugar 1 tsp. baking powder 1 Z l tbsp. cornstarch Salt and vanilla Put in cup filled with flour Beat egg yolks thick, gradually add sugar. Beat two minutes, add water, then flour, baking powder, salt and add to first mixture. Beat whites stiff and add vanilla. Bake 45 minutes. June Walthers

Sponge Cake 2 cups granulated sugar, 1 cup of boiling water (poured over sugar— allow to cool slightly) Beat yolks of 4 eggs and stir same into watered sugar. Pinch of salt 1 tsp. lemon extract 2 scant cups flour sifted 1 Z l Teaspoons baking powder Beat whites of 4 eggs and fold same into mixture. Bake one hour at between 350 and 375 degrees. Madelyn R. Weir National^ Child W elfare Chairman

Ginger Bread Z l cup su g ar * egg Z l cup butter or lard 1 Z l tsps. soda 1 cup molasses 1 tsp. ginger 2 Z l cu p s flo u r Z l tsp. cloves 1 cup hot water Z l tsp. salt 1 tsp. cinnamon Mrs. Elsie Sterling

Chocolate Cake 1 Z l cups sugar 4 tablespoons melted chocolate Z l cup b u tte r 2 cups sifted flo u r 2 eggs 1 teaspoon baking powder Z l cup sour milk teaspoon soda 1 teaspoon vanilla V? cup boiling water Sift flour three times with baking powder and soda. Cream shortening and add sugar, egg yolks, melted chocolate and vanilla. A dd dry ingredients alternately with sour milk and water. Fold in stiffly beaten whites of eggs. Bake in two large layers about 25 minutes in a moderate oven. Put together with fudge frosting. Fudge Frosting 2 squares unsweetened chocolate, melted 3 ta b le s p o o n s m ilk Z l pound confectionery sugar Z l teaspoon vanilla Heat all together in a double boiler for three minutes. Beat until stiff. Lucy Edwards Past Department President 27 S p o n g e Molasses Cake Z l cup hot water 1 54 cups flour Zl cup molasses 1 egg I -3 cup shortening melted Z l tsp. ginger Zl CUP su g ar Z i tsp. salt Put all in bowl and stir briskly. Emily G. Hurlburt.

S o u r Cream Fudge C ake 1 tablespoon butter 2 squares chocolate melted 1 cup sugar in Z a cuP hot water 1 egg 1 cup flour Zl CUP sour cream 1 teaspoon baking powder Z 4 teaspoon soda Z i teaspoon vanilla, salt Mix in order given. Bake in shallow sheet in medium oven. Cover with Fudge Frosting. Fudge Frosting 2 cups sugar V 2 cup m ilk 2 squares chocolate Z 4 teaspoon salt Put all together in saucepan and cook slowly over a low fire, without stirring, until it forms a soft ball when dropped in water. Add 1 teaspoon vanilla and 1 tablespoon butter. Beat like fudge and spread. Helen Gilbert Fifth District President

Jelly Roll 3 eggs 1 Zl teaspoons baking powder 1 cup sugar 6 tablespoons cold water 1 cup flour Beat eggs lightly, and add sugar. Add baking powder to flour and add to first mixture, beating lightly. Add water last and pour into a long shallow pan. When baked turn out on wax paper dust­ ed with confectioner’s sugar. Spread with jelly and roll. In starting to roll, pull the paper up with cake. When completely rolled wrap in the paper until cold. Charlotte Decker President Sixth District

Date Cake 1 pkg. dates, cut in small pieces 1 cup boiling water poujed over dates add 1 teaspoon baking soda, let stand and cool Cream well 1 egg, 1 cup sugar, 1 tablespoon shortening, Zl teaspoon salt; and add to date mixture. Add 1 cup flour, 1 tea­ sp oon baking powder and 1 cuo broken nut meats. Mix thoroughly and bake in two layers. Ice with white icing. Dorothy Roberts Department Child Welfare Chairman

28 Pineapple Upside Down Cake 1 cup brown sugar) Melt together 4 tbsps. butter ) Can pineapple tidbits Put all together in a deep dish and put a one egg cake batter on top. Bake in a moderate oven for nearly one hour. Serve warm or cold with whipped cream, Mrs. Raymond Perregaux

Hot Milk Cake Pinch of salt 2 eggs well beaten ! cup sugar 1 cup flour 1 tsp. vanilla 1 tsp. shortening ) 1 tsp. baking powder (level) Z l cup m ilk ) Beat together Stir well before baking in a moderate oven. Bake in p a n 10x7. Mrs. Raymond Perregaux

Cheese Cake 3 egg y o lk s 1 lemon, juice and grated rind Z l cup sugar 1 pound cottage cheese Z l cup cold water Za teaspoon salt 2 envelopes gelatine 2 egg whites, beaten stiff 1 cup whipped cream Beat egg yolks slightly; add sugar, water and cook over hot water for 3 minutes. Pour cold water over gelatine and let soak 5 minutes. Add to hot mixture. Add cottage cheese, juice and rind of lemon, and salt. Cool. When beginning to congeal, add beat­ en egg whites and cream. Pour into spring form pan which has been prepared in the following manner: 2 cups zwieback crumbs 1 tablespoon cinnamon Z l cup melted butter 4 tablespoons sugar Mix crumbs, sugar, butter and cinnamon together. Put half the mixture into a pan to form a crust. Fill with cheese mixture and sprinkle rest of crumbs on top. Place in refrigerator to chill. Mrs. William Horsfall, National Music Chairman, Marshfield, Oregon.

Sponge Cake 4 eggs 1 Z l tbsps. cornstarch 4 tbsps. water 1 cup flour 1 Z l tsps. orange extract 1 tr^s baking powder 1 cup sugar / Kout } / 4 tsp. salt. Beat egg yolks until thick, add water and sugar. Mix well. Sift flour four times with other dry ingredients. Add to egg mixture Fold in stiffly beaten egg whites. Bake in an ungreased tube pan in slow oven, about 325 degrees for 1 hour. Jane Yoeman

29 F u d ge C ake 2 cups sugar 2 cups flour 4 level tbsps. shortening 2 tsps. baking powder 2 eggs 1 tsp. vanilla 2 squares chocolate Z l CUP m ilk 1 cup boiling water Cream sugar and shortening and add eggs. Dissolve choco­ late in boiling water and add to first mixture, mixing well. Add flour, and baking powder. Then add milk and vanilla. Bake about 40 minutes in 375 degree oven. This makes one large flat cake; or a layer cake and one half dozen cupcakes ;or two dozen cup­ cakes. Harriet Mitchell, Education of World War Orphans, Chairman for the Department.

White Cake with Maraschino Cherries Put two egg whites in cup; fill up until one-half full with melted butter; then put in enough milk to fill cup. Then add 1 cup sugar 2 tsps. baking powder 1 Z i cups flour 1 tsp. vanilla 1 small bottle cherries (juice may be used in frosting) Beat mixture for five minutes. Bake in a loaf for thirty minutes in a moderate oveif. Helen McFarland Dept. Constitution & By-Laws Chairman

Sponge Cake 6 eggs Z i teaspoon extract 1 cup sugar % teaspoon salt Separate the yolks from whites of eggs. Add salt to whites. Beat until stiff but not dry. Add sugar gradually and continue beating, then add yolks beaten until lemon colored. Add to the whites. Fold in the flour and extract. Pour into tube pan. Do not grease the pan. Bake at 325 degrees for 50 or 60 minutes, depending upon the depth of the pan. Ethyl Engisch

Egg Yolk Sponge Cake Five to seven egg yolks 1 Z l cups flo u r 1 cup sugar 2 tsps. baking powder Z l CUP boiling water 1 tsp. lemon extract. Beat egg yolks until light and lemon colored. Add sugar and continue beating; add boiling water while beating. Sift flour and baking powder together and fold into mixture. Add flavoring and beat well. Bake 45 or 50 minutes in moderate oven. Let cool before removing from pan. Jeannette B. Strickland 30 Special Devil’s Food Cake First Mixture: Z l cup sugar 3 sq u a re s c h o c o la te Z l CUP m ilk Mix and cook in double boiler until chocolate is thoroughly blended. Cool. Second Mixture: Z l cup shortening Z l tsp. baking soda 1 Z l cups sugar 1 tsp. baking powder 3 eggs 2 Z l cu p s flour 24 cup sour milk 1 tsp. vanilla Separate eggs and beat whites stiff in a bowl. Cream butter and sugar and add to yolks. Beat thoroughly. Sift dry ingredients together. Add alternately with milk. Add chocolate mixture and lastly the egg whites. Bake in three 8 inch pans lined with paper. Mixing time, 1 1 minutes; baking time, 25 minutes; over 360 de­ g rees F. Ann B. Phillips, State Historian.

Fudge Squares Za, cup butter 2 eggs, well beaten 1 cup sugar 2 squares chocolate, melted 24 cup flour */4 tsp. baking powder Z l cup nut meats Lydia Bonaparte, State Memorials Chairman.

Fairy C ake 4 eggs yolks 1 Z l tsps. baking powder Zl cup su g ar Little salt Z l cup butter 1 cup flour 6 tbsps. milk Mix all ingredients— bake in 2 layers, 20 minutes in moderate oven. Beat egg whites stiff first— then add 1 cup of sugar and beat. Divide and put on top of each layer before baking. Put layers to­ gether with whipped cream. Julia H. Alexander

Sailor Cake 2 cups brown sugar 2 cups flour 1 -3 cup melted chocolate 3 eggs 1 cup sour milk 1 tsp. soda; 1 tsp. bak. powder Mix all together in large bowl. Bake in flat tin; or layer tins. Icing for SAILOR CAKE 2 cups w h ite su g ar 1 egg 24 cup sweet milk Butter size of an egg Cook until thick enough to spread. Amelia O’DonnelL Unit Gold Star Mother.

31 Cocoanut Cream Cake and Filling 1 Vl cups sugar 2 V l cups flour V i cup butter Pinch salt 2 eggs 1 teaspoon vanilla % cup m ilk FILLING: 1 V l cups milk V a n illa 1 cup sugar (small) I heaping teaspoon corn starch Ethyl Engisch

Sponge Cake 1 cup flour and Vl teaspoon cream tartar sifted together three times. Beat whites of 6 eggs until stiff, with 1 cup sugar. Beat yolks of 6 eggs until lemon colored, add a pinch of salt. Add beaten yolks to whites; add 1 teaspoon vanilla; and fold in flour until well mixed. Pour into ungreased cake tin and bake slowly fo r 1 V i hours, about 300 degrees. Ruth Pfennig, Past State President.

Sour Milk Gingerbread 1 cup sour milk 2 tsps. ginger 1 Ya, tsps. baking soda Vl tsp. salt 1 cup molasses 4 tbsps. melted shortening 2 1 -3 cups flour Put sour milk in mixing bowl and sift in the baking soda. When well mixed, add molasses and flour sifted with ginger and salt; then add melted shortening and beat thoroughly. Pour into greased pan and bake 25 minutes at 350 degrees. Serve plain or with whipped cream, marshmallow or chocolate sauce. Rita A. Stickels

Cup C akes 1 egg 1 teaspoon vanilla Vl CUP shortening 1 teaspoon soda 1 Vl cups flour 1 cup sugar Vl CUP sour milk V9 CUP hot water Put in bowl in order given. Do not mix until last item has been added, then beat well. Bake in moderate oven. Frost with Creamy Frosting. Creamy Frosting Chill a bowl first. |/4 cup m ilk 2 squares chocolate melted 1 whole egg, unbeaten with 1 tbsp. butter 1 teaspoon vanilla 1 cup confectionery sugar Put egg, sugar and milk in a bowl. Add chocolate, butter and vanilla. Beat with egg beater or electric beater until of consistency to sp re a d . Lydia Bonaparte State Memorials Chairman 32 F u d ge C ake In mixing bowl sift 1 cup sugar, 1 % cups pastry flour, Z* cup cocoa, 1 tsp. salt, and 2 tsp. baking powder. Add 1 ’egg unbeat­ en, 2-3 cup milk, 1-3 cup melted butter, 1 tsp. vanilla, and bake at 350 degrees for 1 Z l Hours. Leona C. Ladehoff, National Poppy Chairman.

Clifford Tea Cakes 1 cup butter Cream butter and sugar, add eggs 2 cups brown sugar and continue to beat, sift flour, soda, 2 eggs salt 3 times, add with nuts to first 3 Z l cups flour mixture; pack in bread tin overnight, 1 tsp. soda then turn out on board and slice thin Z l tsp. salt as possible. Bake in hot oven (400 1 cup chopped nuts degrees) for 15 minutes. Makes about 60 cookies. Helen W. Breakell, D ept. Secretary-Treasurer

Yum Yum Cake Into a saucepan put 1 Z l cups cold water; 1 cup granulated sugar; 1 cup raisins; Z l CUP shortening; 2 squares chocolate, or 7 teaspoons cocoa; Z l teaspoon each of cloves and cinnamon. Place over flame and boil together for 4 minutes. Let cool; add 1 tea­ spoon soda, 2 cups flour and 1 teaspoon vanilla. Bake 45 min­ utes at 350 degrees. Butter frosting recommended for icing. Will keep moist for days. V e d a S hea, Second District Secretary.

D ate T orte 1 cup sugar 1 cup flour 1 tablespoon butter 1 teaspoon baking powder 2 eggs, well beaten Z l CUP ch op p ed nuts 1 tablespoon hot water 1 pound dates, cut fine Cream butter and sugar; add eggs beaten with water. Sift dry ingredients and add with nuts and dates. Bake in a shallow pan, well greased for 25 minutes. When done sprinkle with orange or pineapple juice; cut in four inch squares, and serve with a top­ ping of vanilla ice cream or whipped cream. Mrs. William Horsfall, National Music Chairman.

Creamed Cheese Cake Frosting Blend 1 pkg. cream cheese with 1 cup of confectionery sugar. Add 2 drops of vanilla or any desired flavoring. Sprinkle with chopped nuts. Hattie M. Peck.

33 Velvet Cake 4 eggs 2 cups flour 2 cups sugar 2 tsps. baking powder 1 cup boiling milk 2 teaspoons melted butter Eeat egg whites and yolks separately. Combine and add dry ingredients. Lastly add milk and butter. Bake in shallow tin in moderate oven (250 degrees F.). Hazel Hedden. Unit President.

Pineapple Cake 1 egg 1 tsp. baking soda Y l cup su g ar Y l tsp. salt Y l cup molasses Ya cup bu tte r 2 cups flour 1 cup crushed pineapple Blend ingredients and bake in 8 inch pan or as cup cakes at 375 degrees for 35 minutes. One small 10 cent can of crushed pineapple contains 1 full cup. Hattie M. Peck

Loaf Wine Cake I Y l cups sugar 1 Y l cups flour Y l cup butter 1 Y l teaspoon baking powder 3 eggs Flavoring— vanilla c* lemon. 2-3 cup sweet milk Combine as usual, bake in loaf or sheet tin. Mrs. Katharine A. Breen

Graham Cracker Cake 1 cup sugar 1 Y l tsps. baking powder Y l cup butter Y l cup flour 3 eggs 1 Y l cup graham crackers, Ya, cup m ilk ro lle d Beat first three ingredients and add milk alternately with the last three ingredients which have been thoroughly mixed. Bake in two layer tins in moderate oven. Put layers together with whip­ ped cream. Helen R. Bate,

Cherry Cake 1 cup sugar 1 teaspoon soda Y l cup b u tte r Y l teaspoon nutmeg 2 eggs, well beaten Y l teaspoon cinnamon 1 Y l cups cake flour Y l cup cherry juice Ya teaspoon salt 1 cup cooked sour cherries Cream shortening and sugar. Add eggs, mixing well. Add dry ingredients alternately with juice. Sweeten cherries and drain. Add to mixture folding them in gently. Bake in moderate oven. Serve with whipped cream. Margaret O’Donnell, Washington, D. C.,

34 COOKIES

“Jumbles and cookies, tea-cakes and tarts, in rounds and squares, in diamonds and hearts/*

Sponge Drops 3 eggs % cup sugar 1 Yl cu p s flour 1 -3 level teapsoon salt 1 level teaspoon baking powder Beat eggs until light. Add sugar and beat again. Fold in gently the flour, salt and baking powder sifted together. Drop by teaspoonfuls on greased pans some distance apart. Bake in hot oven until set. Makes about 18 large or 24 small cookies. Minnie Shea, 7th District President.

Fruit Nut Cookies 1 cup shortening 2 eggs 1 Yl cups brown sugar 3 cups flour sifted with 1 tsp. soda, Y l tsp. salt, 1 tsp. cin­ n am o n , l/4 tsp. cloves, pinch mace Y a, cup walnut meats Y l cup raisins Yl cup currants Chill (after shaping into a roll to be sliced) overnight in the electric refrigerator and slice very thin the next morning. Bake in moderate oven. Mable Potter, Ass t Dep t. Sgt.-at-Arms.

O a tm e a l C o o k ies !4 cup butter Yl CUP chopped nuts Ya, cup la rd 1 Yl cups flour 1 cup sugar Yl tsP- sab 1 egg Yl tsp. so d a Y l cup m ilk Y a, tsp. cinnamon 1 Y a, cups rolled oats Yl tsp. cloves Yl cup raisins Yl tsp. allspice Drop from spoon on buttered pan. June Walthers.

35 Peanut Butter C ookies I cup brown sugar 2 eggs and 1 tsp. soda I cup white sugar beaten together 1 cup butter (melted) Salt (pinch) 1 cup peanut butter 1 teaspoon vanilla 2 Z l cu p s flour Make in little balls and flatten between hands. Then cross with fork and bake on cookie sheet. Madelyn R. Weir, National Child Welfare Chairman.

B row nies Z l cup butter ) 2 squares chocolate ) Melt 1 cup sugar ) 2 beaten eggs ) Cream together Add butter and chocolate Add 1 cup flour ) Z l tsp. baking powder ) sifted together A d d Z l or 1 cup nuts Bake, not too long, cut into squares. Lena Stronach.

P ecan Bars

1 cup flour Za tsp. baking soda 2 cups light brown sugar Ya tsp. salt 2 eggs 1 or \ Y l cups broken pecans Mix all ingredients. Bake in a very slow oven. Cut into squares or strips. Lena Stronach.

Chocolate Cookies 2 cups brown sugar 2 tsps. baking powder 1 cup butter 4 sqs. melted chocolate 2 eggs 3 cups flour I cup sweet milk Ya lb. English walnuts Y l tsp. so d a Cream together butter and brown sugar; add eggs beaten, then melted chocolate. Sift flour and baking powder, and add alternate­ ly with milk. Dissolve soda in a very little hot water and add. Last, add walnut meats shaved or cut fine. Drop on buttered tins and bake in hot oven. These cookies may be made any size desired, and may be dressed up with chocolate or white icing. Doris S. Corwith, National Radio Chairman.

36 Fruit Squares I cup dates ) Z l cup walnuts ) Put through grinder ! cup brown sugar ) l egg ) Cream together A d d Z2 tsp. vanilla I cup flour ) I tsp. baking powder) Sifted together S a lt ) Bake— cut in strips— dip in confectionery sugar. Lena Stronach

Chinese Chews 24 cup flour I cup chopped dates I cup sugar 1 Z l tsps. baking powder 1 cup chopped nuts Mix all together thoroughly and add 2 beaten eggs and flav­ oring. Spread in pan rather thin. Bake in moderate oven 30 min­ utes. Cut in squares while still hot. Florence B. Peck, Dep t. Membership Chairman.

S u g ar C ookies 3 eggs 1 cup of sour milk dissolved 3 cups w h ite su g ar in 1 tsp. soda I heaping cup butter Stir as stiff with flour as to roll nicely, but do not knead too much. Bake in hot oven. Harriet Walthers.

Peanut Butter Cookies Cream together Z l cup peanut butter, Z l cup butter, 1 cup sugar Add 1 egg and mix well. Sift together 1 1-3 cups flour, J/4 tsp. salt, Z l tsp. baking powder, Z l tsp. so d a And add to creamed mixture. Shape into small balls and press with back of teaspoon or fork. Bake in fairly hot oven, 10-15 minutes. Jane Yoeman.

D oughnuts Beat 2 eggs until very light. Add 6 tbsps. sugar, Z l tsp. salt, grated nutmeg, 2 tbsps. melt­ ed shortening, 6 tbsps. milk Sifted together 2 cups flour, 3 tsps. baking powder. Drop by teaspoonfuls into hot fat and fry until lightly brown­ ed. Drain on paper towels and sprinkle with powdered sugar when almost cool. Jane Yoeman. 37 B row nies 1 cup sugar Yl cup flour 2 squares chocolate Y l cup nut meats 2 eggs Ya teaspoon salt 1 -3 cup butter Cream sugar and butter together. Add the melted chocolate. Beat the eggs and add to the sugar, butter, and melted chocolate. Sift flour and salt into the mixture. Beat well and then add the nut meats. Bake in a slow oven for about thirty minutes. When cook­ ed cut in strips, any size desired. \ Mabel P. Smith, Dep’t. Fidac Chairman.

Chocolate Pinwheels 1 Yl cups flour (sifted) 1 sq. unsweetened chocolate Yl teaspoon baking powder 1 egg yolk Yl cup butter 1 teaspoon vanilla Yl cup su g ar 3 tbsps. milk Ya tsp. salt Sift flour and baking powder together. Cream butter, add sugar, salt, vanilla and unbeaten egg yolk. Fold dry ingredients lightly into mixture alternately with milk. Divide into two parts. Mix chocolate into one part of dough. Chill both ten minutes. Roll or pat white dough to thin rectangular sheet (using little or no flour on board). Pat chocolate dough on top of white dough to w ith in Yl inch of edge. Shape like jelly roll. Roll in waxed paper. Keep in refrigerator until firm. Cut into thin slices. Bake in moderate oven. Mrs. E. H. Stickels.

Peanut Butter Cookies Yl cup su g ar 2 tbsps. milk 2 tbsps. b u tte r Yl cup flour Yl cup peanut butter 1 tsp. baking powder 1 egg Ya tsp. salt Cream sugar and butter; add peanut butter and beat well. Beat egg, then add, also milk. Sift flour, baking powder and salt and add. Beat well. Drop with spoon on greased pan and bake in hot oven (375 d e g r e e s ) . Barbara Perregaux.

Buttermilk Cookies 2 cups su g ar 1 tsp. nutmeg 1 cup melted lard Yl tsp. salt 1 cup sour buttermilk 1 tsp. soda ' 2 eggs Flour enough to roll out. Mrs. Elsie Sterling.

38 Cocoanut Macaroons 2 egg whites, beaten stiff. 2 cups corn flakes Add 1 cup sugar, beat two minutes. I cup cocoanut 1 tsp. vanilla Drop on waxed paper by teaspoons. Bake in slow oven 7 to 1 2 minutes. Cool slightly and remove from paper. Harriet Walthers.

Sally Anne Cookies

I cup white sugar 3 w ell b e a te n eggs 1 cup brown sugar 2 tsps. cinnamon 4 Yl cups flour 1 tsp. soda Yl CUP lard 1 tsp. baking powder 1 cup butter 1 cup chopped nuts Form the dough into rolls and let stand over night. In ing slice thin and bake. Harriet Walthers.

Peanut Butter Drop Cookies

Y l CUP sugar 2 teaspoons baking powder 2 tablespoons butter /% teaspoon salt 1 egg % cup peanut butter 2 tablespoons milk 1 cup flour Cream sugar and butter; add egg and beat. Add milk; and flour which has been sifted with baking powder and salt. Add peanut butter. Drop on greased baking sheet and bake in hot oven 1 3 minutes. Nut meats which have been chopped coarsely may be added, if wished. Frances Bate,

Old Fashioned Ginger Cookies

1 cup molasses 1 teaspoon ginger Yl CUP su g ar 1 teaspoon salt Yl cup hot water 2 teaspoons baking soda Mix molasses and sugar in bowl; add hot water and dry in­ gredients sifted with 2 cups flour. Add more flour to make a soft dough. Roll on floured board and cut with large size cookie cut­ ter. Bake on sheet in hot oven, watching carefully as cookies made with molasses burn readily. Makes 3 dozen cookies. Elsie H. Cochrane,

C a sto r Oil Cookies 1 cup sugar Yl teaspoon salt I cup molasses 1 teaspoon soda I cup milk 2 teaspoons ginger Yl cup castor oil Flour to make a stiff dousrh Mix in order given; roll into a sheet; cut in shapes; and bake hot oven. Excellent for children. M ay H ills,

39 MISCELLANEOUS

In selecting a husband, you should not be guided by the silvery appearance as in buying mackerel, or by the golden tint as if you wanted salmon. Be sure to select for yourself, as tastes differ. Do not go to the market for him as the best are always brought to your door. Make a steady fire out of love, neatness and cheerfulness. Keep him as near this as seems to agree with him. If he sputters and fizzes do not be anxious; some husbands do this until they are done. Add a little sugar in the form of what confectioners call kisses, but no pepper or vinegar on any account. A little spice improves them but it must be used with judgment. With this treatment he will be likely to keep a good while, unless left in too cool a place.

Sweet Cucumber Pickles Put cucumbers in earthen crock and pour over them a brine. (One that will hold up an egg). Weight down and let stand a week. Wipe dry with a cloth. Pour on boiling water and let stand until cool. Drain— split down to thick part of cucumber, cover with horseradish leaves and boiling alum water— 1 heaping table­ spoon to 1 gallon water. Let stand over night. Drain. Pour boiling water over and let stand until cold. Drain. Make a sweet vinegar with stick cinnamon, plenty of celery seed and horse­ radish. Boil syrup— pour over pickles, repeat three days. Equal part sugar and vinegar for syrup. Louise Blakeslee, Dep t. President.

New Orleans, La.— “One of my favorite salads and a Creole dish which is served in the best restaurants in New Orleans”. Mrs. Robert R. Ramos, National Historian.

Shrimp Ramoulade 7, lbs. shrimps (boiled till tender and peeled) Dressing: 1 cup olive oil 4 tablespoons prepared mustard 2 teaspoons paprika Juice of 1 lemon Salt and pepper to taste. Mix all together. Place shrimps in sauce and chill. Serve on sliced lettuce, and serve with salted crackers. Often used as an appetizer.

40 Luncheon Asparagus Make a plain white sauce, add a few thin slices of easily melt­ ed cheese (Velveeta), two sliced hard cooked eggs and a dash of paprika. Arrange several asparagus stalks (either canned or fresh) on toast or baking powder biscuits on individual plates. Cover with sauce and garnish with pimiento strips and sprinkle of paprika. With a simple fruit salad, this is a complete meal. Jane Yoeman

Delicious Steak 1 lb. choice round steak ground 1 can of thick mushroom soup Brown steak in a fryer that has two tablespoons of melted butter in it. When nicely browned while stirring frequently, season well with salt and pepper to taste. Add mushroom soup slowly and continue to stir until the whole is heated through. Serve on squares of fresh toast or in pattie shells. Inexpensive, delicious and “dressy” enough for guests if served in pattie shells. Irma H. Rarey, National Legislative Chairman

Lazy Wife Pickles Mix one gallon of vinegar with 2 and 2-3 cups water, 1 cup sugar and 1 cup dry mustard. Put the mixture into a stone crock. Then pick cucumbers as you wish from a dozen to a hundred. Leave a little of the stem on each one. Wash and place in a stone crock, with 1 cup of salt added to each gallon of boiling water. Let stand over night; drain; and place in vinegar in first crock. Cover with a plate to hold them under the vinegar. Amelia O’Donnell, Unit Gold Star Mother

Southern Bounty 2 cups left-over chopped ham Y l cup dry bread crumbs 6 slices canned pineapple 2 eggs 3 cooked sweet potatoes Y s tsp. salt Ya, tsp. cloves 1 tsp. prepared mustard 1/4 cup brown surcar 5 tbsps. Crisco 1 cup pineapple juice Mix ham, crumbs, eggs, mustard and seasonings. Shape into 6 flat patties. Melt Crisco in skillet. First brown pineapple slices in this sweet digestible fat. Remove pineapple, then brown the ham patties. Place each ham patty on a pineapple slice. Arrange in baking pan. Cut sweet potatoes lengthwise in halves. Mix cloves with sugar— sprinkle over potatoes. Caramelize potatoes slowly in skillet. Place potatoes in baking dish, too. Pour in pine­ apple juice. Reheat in moderately hot oven (373 degrees) for 1 0 minutes. Myra Ferry.

41 Watermelon Pickles Cut off rind and pink, using the white part to cut in cubes. Cover with hot water and boil until it can be pierced with a fork but not soft. For seven pounds of fruit, use: 3 1 /2 pounds sugar / i tsp. oil of cloves I pint vinegar 1 tsp. oil of cinnamon Method: Boil the above mixture, then turn boiling syrup over cooked rind. Let stand over night. In morning drain off syrup, re­ heat and pour back. Repeat second morning. The third morning heat rind and syrup. Seal in cans. Makes about 8 pints. Mrs. Benjamin Sedgwick

Rice Croquettes I cup rice 1 tsp. salt 2 eggs 1 tbsp. butter 3 tbsps. milk I tsp. chopped parsley Wash rice and boil with 2 qts. boiling water. Drain and put into top of double boiler. Add 1 egg beaten with 2 tbsp. milk, salt, butter and parsley; cook until egg thickens. Cool and shape into balls or oval cakes. Dip into egg beaten with 1 tbsp. milk. Roll in bread crumbs and fry in hot fat until brown. Mrs. S. C. Hills

Veal With Noodles 1 lb. fine noodles 1 lb. veal, raw, ground very coarsely. Should be a tender cut 1 / 2 lb. mushrooms Vi pt- sour cream Cook noodles, wash with cold water in collander to make flaky Fry the veal, using butter and salt until nicely browned. Cover with water. Simmer covered until tender. Do same with mush­ rooms, cut up (not too fine). Combine noodles, mushrooms, sour cream and veal, using a fork to lift noodles so as not to mash. Put in casserole. Sprinkle with bread crumbs dotted with butter. Bake about one-half hour or until browned. M y ra F e rry

Chicken and Tomato Prepare the chicken for frying by putting into small pieces, roll in flour generously and season. Cook in a deep fat until al­ most done. Ppur off most of the deep fat, sprinkle in as much flour as in making gravy, brown well, and pour in a medium can of tomatoes which have been seasoned. Cover and let simmer until chicken is done. Fresh tomatoes, tomato puree or tomato soup may be used in place of canned tomatoes. Molly Hudson, National Chairman, Education World War Orphans.

42 Cheese Fondue I cup scalded milk 14 tsp. salt I cup soft stale bread crumbs Yolks and whites of 3 eggs 1 tbsp. butter 14 lb. milk cheese cut in small pieces Mix first five ingredients and add yolks of eggs beaten until lemon colored. Cut and fold in whites of eggs beaten until stiff. Pour in buttered baking dish and bake 20 minutes in moderate oven. Serve at once. Jeannette B. Strickland

V ea l L oaf 1 Z l lbs. v eal 1 egg 14 lb. fresh pork 1 cup bread crumbs 1 o n io n 2 tsps. salt 1 tsp. pepper and poultry seasoning Mix together with as much milk as possible to keep it soft. Put in bread pan and cover top with slices of bacon. Bake in slow oven for several hours. The juice makes a very nice gravy. Pauline C. Finer, National Executive Committeewoman.

Swiss Macaroni Zl lb. macaroni or noodles Z l tsP* pepper Zl lb. grated cheese Z l tsp. celery salt Zl lb. ground fresh pork 1 tsp. cinnamon 1 onion chopped Zl tsp. nutmeg 1 Z l cups stewed tomatoes Zl tsp. allspice 1 tsp. salt

A layer of macaroni, then cheese and cover with meat and sauce. Have meat come on top. Mrs. Mary J. Richard

E nergy L oaf 1 Z l lbs. b ee f liver Z s tsp. pepper 1 Z l cups dry bread crumbs 14 tsp. paprika 14 cup melted Crisco 3 tbsps. minced onion 1 egg 3 tbsps. parsley 1 !4 tsps. salt

Pour boiling water over liver. Let stand five minutes. Drain liver and chop it. Add all other ingredients. Mix thoroughly. Shape into loaf. Brush top with additional melted Crisco. Place loaf in baking dish. Add 1 Z l cups water. Bake in moderate oven (350 degrees) about 1 hour. Baste occasionally. Delicious— if you add 1 cup tomato soup 1 5 minutes before taking from oven. Myra Ferry.

43 Eggs a la Goldenrod 3 h a rd b o ile d eggs y'z tsp. salt 2 tbsps. b u tte r /$ tsp. pepper 2 tbsps. flour 4 slices toast I cup m ilk

Melt butter and add flour and seasoning. Add milk, stirring constantly until smooth. Separate yolks from whites of egg— chop whites fine and add to sauce. Cut 4 slices toast in half lengthwise. Pour sauce over them. Put yolks through strainer and sprinkle o v e r to p . Jeannette B. Strickland

Raisin Fudge 2 tablespoons butter 2 squares chocolate 2 cu p s su g ar 2 tablespoons raisins J/4 cup molasses Z 2 cup chopped nutmeats Z i cup evaporated milk 1 teaspoon vanilla Melt butter; add sugar, milk, molasses and chocolate. Heat gently and stir until chocolate is melted. Bring to boiling point and boil to soft boil stage Remove from fire. Cool to room temperature. Beat until creamy; then add raisins and nuts and vanilla. Beat until mixture holds its shape. Pour into well buttered pan; cut in squares a n d cool. Mable Potter Assistant Sergeant-at-Arms for the Dept.

Cheese Sandwich Filling 2 h a rd b o ile d eggs 1 tablespoon sugar 3 pimentos (one small can) 1 teaspoon salt Z l pound cheese 1 tablespoon vinegar 1 cup milk 1 tbsp. flour; I beaten egg

Mix all together, adding chopped hard boiled eggs after mix­ ture has thickened. Cook in double boiler until right consistency to sp re a d . Harriet Mead Hess National Community Service Chairman

Vegetable Casserole 1 can string beans 1 or 2 raw onions 1 can sliced mushrooms Breadcrumbs Line the bottom of a casserole with bread crumbs. Put in a layer of string beans, a layer of mushrooms, a layer of onion. Alternate until casserole is full, then pour in juice from beans and mushrooms. Cover whole with breadcrumbs, dot with butter and bake in moderate oven thirty minutes. Serve hot. Mrs. Walter R, Grannan

44 Honolulu, T. H.— “With my best wishes and ‘Aloha’ ”. Mrs. James R.Mahaffey, National Chaplain.

Pineapple Julep Fresh mint leaves 24 CUP powdered sugar 1 pint fresh pineapple juice (or canned) 1 pint carbonated water Crush the mint leaves and mix with sugar and then add the pineapple juice. Add carbonated water, a cup of shaved ice, frost well and serve. An additional sprig of mint and a green minted cherry may be used to garnish each glass. The juice of 2 grapefruits may also be added if liked.

Hot Supper D ish 1 package spaghetti 1 pint tomatoes 1 pound hamburg steak Za pound butter 3 onio n s salt | / 4 pound grated cheese red pepper Grind onions and allow to cook in butter until soft, but not brown. Fry steak in this mixture, cover and let simmer for one half hour. Add grated cheese and pour all over spaghetti which has been cooked in boiling salt water. Add salt and pepper and serve at once. It may be allowed to stand where it can be kept hot; but not cook, until serving time. This mixture may be process-cooked, canned and sealed; then put on the emergency shelf for a hurry-up supper on a winter evening. Maude A. Clark, Department Finance Committee

Creole Sauce For Meat And F ish Slice an onion fine and cook in 2 tablespoons of fat, stirring constantly. Add 2 tablespoons of flour and stir until absorbed by fat. Add 1 Z i cups tomatoes, Z l teaspoon sugar, Z l teaspoon salt and 1 teaspoon chopped parsley. Pour this sauce over boned halibut or filet of haddock. It is also good as a sauce for hamburg cakes. Bake in a moderate oven fo r Z l ho u r. Helen Lee Gilbert Fifth District President

B ak ed Shad Place a fresh well-cleaned shad in a baking pan with a few thin slices of fat pork. Add a small quantity of water and cover closely. Bake at a low temperature about 350 degrees for ^ Z l or 5 hours according to size of fish. As the water bakes out, add milk occasionally and a dressing if desired. The long slow cooking com­ pletely softens the small bones which are so objectionable. Hattie M. Peck

45 Fried Chicken

Clean and flour broilers which have been cut in serving size. Sprinkle with salt and pepper. Fry in hot olive or cooking oil in iron pan until browned on both sides. Place on warm platter until all pieces have been browned. Replace in skillet and add 2 medium onions chopped fine, 2 tablespoons parsley and 1 chopped pepper. Cover tightly and simmer until done. When cooked take from pan and place on heated platter. Make sauce by adding 3 tablespoons flour to liquid in skillet, and before it browns, dilute with 2 cups milk. Pour over chicken and serve. The chicken may be placed in a wide mouthed thermo jug and served at a picnic. In this case it is not necef/sary to make the sauce. Elsie H. Cochrane

Fish Moochie

Flake into small pieces suitable for serving Zl cup crabmeat, a n d Zl CUP lobster; combine with Zz CUP whole shrimp. Fresh or canned fish may be used in this recipe. In the chafing dish melt 3 tablespoons butter; add 2 tablespoons flour and simmer to a smooth paste. Then slowly stir in Z z cup milk and cook until thick- Beat 2 eggs and add them to Zz cup milk; then add this mixture carefully to the sauce in chafing dish. When thick stir in Z% cup mushrooms, 1 small pimento cut in strips, the fish, a dash of mace, Z q teaspoon each white pepper and paprika, 3 grains cayenne. Cook until mixture is thoroughly heated and add 3 tablespoons cooking sherry. Serve at once on toasted crackers. Ruth Grant Sears Department Community Service Chairman

Macaroni Mousse

1 cup macaroni in 2 inch 1 chopped pimento strip s 1 teaspoon chopped parsley 1 Z l cups scalding milk Zz CUP cheese cut in small I cup soft bread crumbs pieces I cup crabmeat salt, pepper Za cup butter dash of paprika 3 eggs Cook macaroni in salted water, drain. Pour scalding milk on bread crumbs, add seasoning and well beaten eggs. Add cheese and fold in shredded crab meat. Pour in pan and bake in oven about 50 minutes at low heat. Serve with mushroom sauce; made in the following manner. Add chopped, buttered and cooked mushrooms to white sauce. Elsie H. Cochrane Department Publicity Chairman

46 Savory Meat Loaf

I pound ground pork 2 cups canned tomatoes I pound ground round steak 2 - Z l teaspoons salt Z l cup quick-cooking tapioca '/4 teaspoon pepper Zl small onion, chopped Mix well and bake in loaf pan in hot oven (450 F .) fo r 15 minutes. Decrease heat to moderate (350 F.) and bake 30 m in u te s longer. Serve hot or cold. Garnish with parsley.

M a rg a re t O ’D o n n ell

Polish Supper Dish

Make hamburg balls and fry in hot oil. Take up meat and drain. Into the frying pan cut a large onion and cook slightly. Turn in Z i cup of tomatoes. Cook for a few minutes and thicken with flour. Pour this gravy over the meat balls, which have been placed in the center of a serving platter. Arrange mashed potatoes at one end of platter and sweet carrots on the other end.

Sweet Carrots Shred raw carrots. Melt a tablespoon of butter with two table­ spoons of sugar in a sauce pan. Add salt and pepper to taste. Add carrots and turn the mixture into a small casserole. Cover and cook in oven until done. Remove carrots to serving platter, and serve hot.

Earl W. Green Unit, No. 52 Coventry-Mansfield.

English Pasties

P ie cru st raw o n io n s Zl pound shoulder pork raw potatoes 1 Z l lbs. top of round steak Make crust as for pie, but a bit shorter than usual. Roll out peice as big as bottom of pie tin. Place cubed steak, pork, potatoes and onion (about a handful altogether) in dough, roll edges of crust over ingredients and pinch together as a blanket. Brush top with melted butter and leave small air holes. Ingredients should make four or five good size pasties. Bake in moderate oven about 45 minutes, or until fork will go through easily. Serve hot or cold. You can vary size and shape to suit. Mrs. Walter R. Grannan

47 1

MENUS and RECIPES for FIFTY

We may live without poetry, music and art We may live without conscience and live without heart We may live without friends, we may live without books But civilized man cannot live without cooks. We may live without books— what is knowledge but grieving? We may live without hope— what is hope but deceiving? We may live without love— what is passion but pining? But where is the man that can live without dining?

Owen Meredith.

Spring Menu Baked Virginia Ham Glazed Sweet Potatoes A sp a ra g u s C o ld S law R o lls Strawberry Shortcake C o ffee

B aked H am Remove skin from two 9 pound hams, and cover with the following paste: 1 cup brown sugar, 1 cup soft bread crumbs, 1 tea­ spoon mustard, enough vinegar to hold paste together. Stick ham with cloves and make incisions over entire surface. Bake one hour basting with 1 cup water, mixed with !4 cup vinegar, 2 tablespoons brown sugar and serve hot or cold. The ham should first be partly cooked by boiling. Glazed Sweet Potatoes 20 lbs. sweet potatoes 3 cu p s su g ar ( 1 V l p e c k s) 6 tablespoons butter 1 X l cups water Wash and pare potatoes. Cook ten minutes in boiling, salted water. Drain, cut in halves lengthwise, put in shallow pans. Cook sugar and water together two minutes, add butter, and brush potatoes. Bake about 45 minutes, basting with remaining syrup.

48 Cold Slaw 8 pounds trimmed cabbage 2 tablespoons salt 2 cups strong vinegar Yl teaspoon pepper 2 cups sugar 1 teaspoon paprika Cut off stalk and outside leaves and weigh, Soak in cold water an hour or more; drain very dry, chop fine. Mix ingredients just before serving. Only crisp, tender cabbage should be used. Strawberry Shortcake 3 quarts flour 1 quart milk 1 Yl cups shortening Y a cuP salt J/ 4 cup su g a r Cut shortening into flour, to which sugar, salt and baking powder have been sifted. Add milk to make a soft dough. Roll and cut in rounds. Bake in quick oven Hull 8 quarts of strawberries and cut in pieces. Add sugar to taste and let stand for a short time where they will warm slightly. Split the biscuit and spread with butter, put berries between layers and on top. Serve with the fruit juice and cream if desired.

Summer Menu Broiled Chicken or Leg of Lamb M int S au ce New Potatoes Corn on Cob Tomato and Lettuce Salad Peach Ice Cream C a k e C o ffee Broiled Chicken Wash chicken and split down back for broiling and wipe dry. Place in dripping pans, split side down, sprinkle with salt and pepper, dot with butter, and bake twenty minutes or longer in hot oven. Remove to broiler and finish cooking over coals or in gas b ro ile r. Leg of Lamb Three eight-pound legs of yearlings will be sufficient. Wipe, sprinkle with salt, and pepper, dredge with flour, place on rack in dripping pans. If cooked in range or gas oven, allow fifteen min­ utes to the pound, basting often. Serve with brown gravy or with mint sauce. Tomato and Lettuce Salad Tomatoes for salad should be ripe and firm. About one peck will be required. Plunge into boiling water for a few seconds, peel, cut out stem, and chill. Just before using, cut in halves, or in half-inch slices crosswise, or in six sections lengthwise. Place on lettuce leaves and serve with French or Mayonnaise dressing. Use seven quarts of bulk ice cream or nine quarts brick ice cream to serve fifty. 49 Autumn Menu R o a st F o rk A p p le sa u c e Delmonico Potatoes Macedonia Salad 4 R o lls Gingerbread with Whipped Cream C o ffee Roast Pork Wipe twenty pounds pork; sprinkle with salt and pepper. Put on rack in dripping pans and bake from three to four hours. If de­ sired, gravy may be made. Apple Sauce 1 6 pounds tart, juicy apples 1 teaspoon salt 2 quarts water 2 quarts sugar Wash, pare and core apples. Add water and cook until soft. Put through puree strainer; add sugar, spice if desired. Serve hot o r cold. Delmonico Potatoes 6 qts. cold diced potaoes or 3 cups grated cheese 9 lbs. peeled raw ones 1 qt. buttered crumbs 3 qts. White Sauce 1 teaspoon paprika Cook potatoes in salted water until soft, but not broken. When perfectly cold, cut in half-inch cubes. Grate cheese, sprinkle with paprika, and dissolve in sauce. Put potatoes in six baking dishes, pour over the sauce, lifting potatoes carefully with fork until sauce is well distributed. Cover with crumbs and brown delicately in moderate oven. White Sauce 24 cup butter 2 qts. scalded milk 24 cup flour 2 teaspoons salt Heat milk in double boiler. Melt butter in large saucepan, add flour, stir until smooth, and remove from fire. Add hot milk, stirring constantly until smooth; return to double boiler and cook thirty minutes, beating hard two or three times. If not smooth, beat with egg beater. Add salt just before serving. By following these directions there is no possible danger of scotching milk or sauce. Macedonia Salad 2 quarts string beans 2 qts. carrots or beets 2 quarts peas 6 heads lettuce Cut string beans in inch pieces, carrots and beets in Y l inch cubes. Marinate each vegetable separately, with French dressing. Arrange lettuce for individual servings, put small amount of peas in center, surround with string beans, scatter over top a spoonful of carrot or beet cubes. Serve with French Dressing. Gingerbread 4 cups molasses 4 teaspoons soda 2 cups boiling water 4 teaspoons ginger 2 V4 quarts flour 2 teaspoons cinnamon 1 cup melted shortening 2 teaspoons salt Add water to molasses. Mix and sift dry ingredients, com­ bine mixtures, add shortening, and beat vigorously. Bake in well- greased shallow pans in moderate oven forty minutes, or until done* Serve with whipped cream. 50 Winter Menu Roast Beef Mashed Potatoes Pineapple and Cheese Salad Chocolate Cream Cake Coffee Roast Beef There should be twenty pounds, and it may be left in one large piece or cut in two. Wipe, trimming off any fat or skin which may be discolored or tainted. Put on rack in dripping pans, skin side down, rub over with salt, dredge with flour. Place in hot oven, in order to sear surface quickly. As soon as flour in bottom of pan is browned, reduce heat and cook the required time, basting often. If meat is quite lean, put two or three tablespoons drippings in pans. When meat is about half done, turn, dredge other side with flour, and finish roasting. Mashed Potatoes 22 lbs. ( 1 Y l pks.) potatoes 1 Yl cups butter 1 Z i qts. milk or more 7 tablespoons salt Pare potatoes and put into cold water until time for cooking. If uneven in size, cut large ones in two. Cook in boiling salted water until soft, drain, put through ricer, add seasonings, and hot milk in which butter has been melted. Beat until creamy and add more salt or milk if needed. Pineapple and Cheese Salad 6 Neufchatel cheeses F re n c h or 2 No. 3 cans pineapple Cream French Dressing Cut cheese and pineapple in one-half inch cubes, arrange on lettuce leaves, and serve with French or Cream French Dressing. Chocolate Cream Cake Use recipe for Plain Cake. Bake in round layer cake pans, and spread Chocolate Cream Filling between layers and on top. Plain Cake 1 cup butter 3 cups milk Y l CUP other shortening 2 Ya quarts flour 4 Y l cups sugar 4 tablespoons baking pow der 1 2 eggs 3 teaspoons vanilla Mix according to general directions. Bake in square or oblong shallow pans/ in moderate oven, about forty-five minutes; in layer cake pans about fifteen or twenty minutes; or in muffin pans about thirty minutes. ------Coffee 2 Y l gallons water 1 Ya pounds coffee Tie coffee loosely in thick cheesecloth. Put into cold water and bring slowly to a boil, then remove bag and keep coffee hot. A llo w 1 Y l quarts of cream for 2 tablespoons of cream per cup. Nine dozen rolls to serve fifty. One and one-half pounds of butter for fifty if butter comes in sticks. There should be enough loaves of cake to cut two pieces per p erso n . 51 Chocolate Cake— Fifty Servings

cup Crisco or butter 8 cups flour su b stitu te 1 teaspoon salt 6 cups sugar 4 tablespoons baking powder 9 eggs 1 tablespoon vanilla 2 cups of sweet milk 8 squares chocolate YYl lb .) Cream Crisco, add sugar gradually. Add eggs one at a time, then melted chocolate. Sift flour, baking powder and salt, and add alternately milk and flour, then vanilla. If sour milk is used, add 2 tsps. of soda instead of baking p o w d e r. Mrs. Benjamin Sedgwick.

NATIONAL HEADQUARTERS

Indianapolis, Ind.

“This is a dish which I am sure you will find popular.’’— Mrs. Gwendolyn MacDowell, National Secretary.

Spaghetti Dinner for Fifty

6 N o. 2 Yl cans of tomatoes, strain before using I Yl pounds butter 6 pounds round steak ) 3 pounds lean pork ) ground 20 onions, medium size 6 packages of Kraft Nippy cheese, or 3 packages Velveeta or Old English Cheese 6 bottles of olives 6 boxes of spaghetti 3 can s o f c o rn Fry onions in butter until light brown; add meat and fry; cook spaghetti and add rest of ingredients. Cut olives into pieces, add­ ing cheese last and stirring until melted and thoroughly mixed.

Cream and Sugar for 50 Persons For Coffee Service

CREAM MIXTURE: 1 pint heavy cream 2 tall cans evaporated milk 1 Y l quarts milk

SUGAR: Loaf— 1 pound cut Granulated— 1 Yl p o u n d s

52 FIDAC MENUS and RECIPES

Greek foods are rich, so there are fewer dishes’*. S. Koundouriotis, Chancellor of the Royal Greek Le­ gation. Washington, D. C.

GREEK DINNER MENU SOUP BROILED CHICKEN SALAD HALVA TURKISH COFFEE

Soup I chicken (fat, 3 or 4 pounds). Boil until tender. Remove from pot; strain broth, add 1-3 cup of rice. Let boil until tender (fire must be low and rice must cook slowly). Do not boil too soft. Add salt to taste. Beat 5 eggs in a deep bowl, until frothy, add strained juice of a lemon, pouring into beaten eggs, stirring constantly. When well mixed, add broth slowly and stir until all eggs have been mixed. This mixture can be then poured into a big soup pot, and stirred constantly. Simmer on a slow fire and serve. The soup cannot remain over the flame, since overheating would cause the eggs to cu rd le. Serve with Greek bread, covered with sesame seed.

Broiled Chicken Take a boiled hen, place in baking pan, add salt, pepper to taste, about Y l cup olive oil, juice of 3 lemons, sprinkle with origan (marjoram). Keep basting in medium oven; roast until brown. Serve Greek wines: Retsina (bitter) Mavrodaphne (sweet, on the order of Port)

Salad 1 head lettuce 1 grated onion 6 tomatoes 1 chopped green pepper 6 cucumbers Salt, olive oil, and vinegar Mix lettuce, tomatoes cut fine, and cucumbers cut in slices, to­ gether with pepper and add salt, olive oil and vinegar.

H alva Yl lb. cream of wheat 1 cup sugar Ya pound butter 1 handful peeled almonds, 3 cups m ilk cut into pieces 1 cup honey Cinnamon to taste 53 Make a syrup of the sugar, honey, and a little water. Mix the butter and cream of wheat in a pan over a very slow fire, stirring constantly with wooden spoon until brown, slowly adding al­ monds. If desired cinnamon bark can be used and later removed Heat milk in another pot. Remove brown cream of wheat from the fire, add syrup, milk and then put back on a very slow fire, stirring constantly. Cook for about half an hour. Place in molds, individual if wanted, sprinkle with cinnamon. Serve hot or cold. Turkish Coffee For 6 cups of coffee 6 cups of water (coffee cups being demi tasse) 6 teaspoonsful (level) pulverized coffee 6 teaspoons (level) of sugar Let the water come to a boil, add coffee, then sugar, stir once. Let it come to a boil till the mixture rises like milk. Pour a little of the coffee in each cup so that the “Kaimak” (white and creamy froth) may be served in each cup for each one. Then fill the cups, and serve hot.

CZECHOSLOVAK DINNER “This constitutes a typical Czechoslovak dinner and supper menu”.— Dr. Vladimir Palic, Attache of the Legation, Washington, D. C. Hovezi polevka s jatrovymi knedlickami (Beef soup with liver dumplings) Pecena husa se zelim a knedliky (Roast goose with sauerkraut and dumplings) S ala t (L e ttu c e ) K o lac e (Cakes or fruit cakes) P iv o (B e e r) CZECHOSLOVAK SUPPER Salam, Sunku, syr, vajicka (Salami, ham, cheese, eggs) Retkvicky a salat (Radishes and lettuce) P iv o (B e e r) C h leb s m aslem (Bread and butter) S o u p Polevka S Jaternimi Knedlicky (Beef soup with liver dumplings) Wash 2 pounds of beef meat and some bones. Place in cold water, adding salt to taste and vegetables (small onion, celery, car­ rots, parsley, tomatoes. Boil over medium flame for three hours. As water evaporates continue adding. When meat is tender, strain through a sieve. Then add the liver dumplings.

54 Liver Dumplings Chop finely half a pound of liver (goose, calf or beef liver), and knead well with 2 tablespoons of butter added. Then add a pinch of marjoram, grated lemon rind, juice of half a lemon, a pinch of pepper, nutmeg, two eggs well beaten, and salt to taste. Add enough bread crumbs to render mixture firm. (A clove of garlic kneaded in salt may be added if desired.) Mix well and then form into small dumplings in palm of the hand and drop into the boiling soup. Boil ten miputes.

Meat Course Pecena Husa (Roast Goose) Clean goose and wash well in cold water. Sprinkle with salt inside as well as outside. Sprinkle with caraway seeds inside. Place in roasting pan, add a little water, and bake slowly. Baste often with gravy in pan, and turn. Puncture skin under the wings with a fork in order to allow excessive fat escape. 'When too much fat accumulates in roasting pan, pour off, and let goose brown in a hot ov en . Kysele Zeli (Sauerkraut) To sauerkruat boiled in little water add finely chopped onion which has been browned in butter, and a little sugar to taste. Cover and let simmer for 15 to 20 minutes, adding hot water as it evap­ orates. Then sprinkle with a little flour, add some of the goose fat and mix well. Let simmer over a low flame for a little while lo n g er. Salat (Lettuce) Arrange leaves on a round plate. Add salad dressing (vine­ gar, olive oil, a little water and sugar to taste). Boil eggs, slice lengthwise and garnish salad. Knedliky (Dumplings for use with sauerkraut and goose) 2 cups flour; 1 egg; Yl CUP m ilk ; Yl CUP water; 4 slices bread; !4 tsp. salt. Mix flour, salt yolk of egg, milk and water, well. Dice 4 slices of white bread, and in 2 tablespoons of butter toast in a pan. When golden brown, add diced bread to dough and mix well. Cover with a napkin and let stand for half an hour in a warm spot. Beat the white of egg and add gently to the dough. Wet a napkin with cold water, sprinkle with flour, and place dough on one edge of the napkin. Roll dough into napkin and tie at_ both ends with twine. Put in boiling water and continue to boil for 1 5 min­ utes. Remove napkin and cut dumpling into slices and butter. DESSERT — Kolace (Cakes) Into a cup of luke warm milk place two yeast csjkes, crumbled. Add a teaspoon of flour and a teaspoon of sugar- Mix well and let stand in a warm place (nojt too hot) until the mixture begins to rise. Cream one cup of butter with 4 to 6 egg yolks, adding the yolks one at a time. Add one cup sugar, grated lemon rind, a pinch

55 of salt, one pound of sifted flour, and mix well. After thorough kneading add the yeast mixture. Knead again with wooden spoon until dough no longer sticks to spoon. Then sprinkle dough with a little flour, cover with napkin, and place in warm spot and allow to rise. Then roll out dough to about Y4 inch thickness and cut and shape into small round pieces. Indent the centers with fingers forming hollow for filling, and leave narrow edge all around. Fill the centers with cottage cheese mixture or prune jelly. Let stand for a short time, allowing cakes to rise a little. Then paint edges of cakes with brush dipped into well beaten egg in order to make edges glossy. Place into baking pan and bake in moderate oven until golden brown. (Cakes with prune jelly are garnished with halves of blanched almonds; cottage cheese cakes are dotted with ra isin s.) Svestkova povidla (Prune Jelly Filling) Cook dried prunes until soft- Chop well or grind in meat chopper. Place into pan, add a little butter, some lemon rind grated, sugar to taste, and one or two tablespoons of rum or rum extract. Mix well. The mixture should not be too dry. If it is too dry, add some of the warm water in which the prunes had been c o o k e d . Tvaroh (Sweet Cottage Cheese) Cream a portion of butter in a dish, add the cottage cheese, one or two egg yolks, sugar to taste, grated rind of half a lemon pinch of salt, and a few drops of almond or vanilla extract.

ROYAL ITALIAN EMBASSY RECIPES FOR ITALIAN DISHES Saltimbocca Alla Romana 1 pound veal cutlet (cut thin) |/8 pound butter !4 pound sliced Italian ham (prosciutto) Small glass of Marsala (Italian) wine Salt and pepper Cut the cutlet in pieces about 2 inches square; flatten well and cover each piece on one side with a slice of ham, fastening it with a toothpick. On the other side sprinkle a little salt and pep­ per. Melt the butter in a pan, and place the veal in it, ham side up. Do not turn over the cutlets. When almost done pour the Marsala over the meat. Allow the liquid to evaporate and when a brown gravy has formed, turn each piece over for about a min­ ute to allow the ham to brown. Turn over again and serve hot a t once. (The same dish may be prepared omitting the ham and add­ ing finely minced parsley when ready to serve. It is then called “Scaloppina al Marsala *.) Gnocchi De Patate 6 medium sized potatoes Grated Parmesan Cheese S alt Tomato Sauce 1 cup flour Boil the potatoes in skins. Peel when done and pass through 56 a colander. Add a little salt, the flour, and mix on the breadboard until the mixture forms a paste. Roll with hands into a sausage shaped roll about one and one-half inches thick. Cut across in­ to pieces one inch long. Press each piece lightly with finger, so that they will be little cup shaped forms. Let dry while two quarts of salted water is put on to boil. When water boils add gnocchi a few at a time until all are in the kettle. When the gnocchi rise to the surface of the water, take them out with a skimmer. Put them in a deep dish a few at a time, adding each time hot tomato sauce (ragout sauce described below) and cheese. Cover them well with mixture. Put a layer of grated cheese sprinkled on top. Serve with meat or as a first course. R agout I pound of beef or veal Salt and pepper 14 of a large onion chopped 1 can tomatoes, peeled 3 tablespoons olive oil 1 can tomato paste 1 spoon butter Small glass of red or white wine A little parsley, carrot and A few pieces of dried mushrooms celery chopped together Put the ingredients of first group together in a casserole, turn the meat often, sticking a fork in it to allow the juices to escape. Add the wine, and the mushrooms which have been soaked in a little boiling water. When meat is browned add tomato paste and strained tomatoes. Allow to cook until it sputters, then let simmer adding a little water or bouillon from time to time. When done, remove meat, and then pass sauce through a sieve if you wish it smooth. If too thick after straining, add a little water and allow to boil up again. This sauce can be used for macaroni, spag­ hetti, risotto, gnocchi, etc. Meat may be served with vegetables. Risotto Coi Funghi (Rice with Mushrooms) Parsley, onion, carrot and celery 2 tablespoons olive oil 6 mushrooms (fresh) or 4 tablespoons ragout sauce about 10 canned ones Lump of butter 1 cup of rice Parmesan cheese Salt and pepper Chop a little onion, parsley, carrot, and celery together and put them on the fire with two tablespoons of good olive oil. When this sauce is colored, add 4 tablespoons of tomato sauce (ragout sauce) or 2 tablespoons tomato paste. Salt and pepper to taste. Peel and cut the mushrooms into small pieces and add them to the sauce. Cook for twenty minutes over a medium fire. Place on a side and prepare the rice as follows: FrTr the rice with a lu~^ of butfer until dry; then add hot water, a little at a time, and boil gently. (Beef or chicken broth is preferable to hot water.) Keep stirring to avoid sticking and burning to bottom of pan. When the rice is half cooked (after about 10 minutes) add the mushroom sauce and cook for another 1 0 minutes adding liquid if necessary. Add a small lump of butter and grated Parmesan cheese just before serving. 57 I

POLISH MENU Polish Embassy Recipes for Polish Dinner E. Kulikowski, Secretary of the Embassy. HUSSAR ROAST AND BOILED POTATOES POLISH SALAD MAZURKI COFFEE Hussar Roast Take a piece of beef and beat with a mallet. Soak in diluted vinegar for a short time. Brown the roast in drippings or butter, add a few chopped onions and cover pan to stew for 1 Yl hours. Half hour before serving prepare the following filling: Boil and grind 2 onions; mix in two tablespoons breadcrumbs and Yl ta b le ­ spoon butter. Take out roast and slice in diagonal slices very thin, but not cut through to the end. Between these slices place some of the filling, and return to the roasting pan. Sprinkle with flour and baste with beef broth, simmering for half an hour. Take out care­ fully and serve with boiled cabbage and boiled potatoes. Polish Salad 3 heads of lettuce 1 cup sour cream 3 hard cooked eggs Yl teaspoon sugar Lemon juice Salt to taste Wash each leaf carefully and cut in four parts. Save one egg for garnishing. From the others remove the yolks and stir with sugar, cream, lemon juice and salt. Pour over salad. Garnish with sliced egg, and serve cold. Mazurki With A p p les 1 lb. sweet butter 1 pound sugar 1 lb. of blanched almonds, 1 pound eggs in shell cru sh e d 1 pound of flour Remove eggs from shells, add other ingredients and mix to a dough. Roll with a rolling pin into a thin cake. Bake in a medium hot oven. Boil a syrup from 1 pound sugar. Peel and core two dozen sour apples, cut in thin slices and fry on a slow fire in the syrup until they are cooked into a very thick and transpar­ ent marmalade. Add a little lemon or orange rind for taste and stir to prevent burning. When the marmalade stops sticking to the pan, take it out and spread thickly over cake and set in a cool place. Cut in small pieces and serve.

ROUMANIAN DINNER MENU BORS OF LAMB VEAL ORLOFF WITH VEGETABLES SALAD CHOCOLATE CREAM COFFEE Bors o f L a m b Cut up in small pieces several carrots, celery stalks, sprigs of parsley and two onions. Scald. Then cut in small pieces 2 pounds 58 of lamb and bring to a boil in salted water. Drain and place with cut up vegetables, and boil until soft. Skim. Add water to make two quarts and then add a cup of sauerkraut juice. Chopped dill and a little boiled rice may be added. Before serving add 4 egg yolks and a cup of sour cream. Veal Orloff Bone a saddle of veal and roast. When done cut in slices al­ most through. Place between each slice a few chopped mushrooms in onion sauce. Cover with a white sauce, sprinkle with grated cheese, Parmesan preferred, and bake in an oven until browned. Serve with carrots, string beans and boiled potatoes. Salad Boil the stalks of two bunches of leek. Marinate, and serve cold with mayonnaise dressing. Chocolate Cream Cook over a slow fire until it commences to thicken, the fol­ lowing mixture: 1 cup milk, 6 egg yolks, 1-3 pound bitter choco­ late, Yl pound sugar and 1-3 ounce gelatine. Pour into a bowl and let cool, adding when cold, 1 pint whipped cream. Mold and place on ice.

ROYAL JUGOSLAV LEGATION Washington, D. C. “I have the pleasure to send you the recipe for a Jugoslav dish .— Dr. Ivan Franges, Secretary of the Legation. SARMA (Stuffed Sauerkraut) SALAD ZITO COFFEE Sarma (Stuffed Sauerkraut) 1 head sauer cabbage 1 dry onion 1 lb. round steak, ground 2 tablespoons lard 1 pound of pork, ground 2 tablespoons Hour 1'4 cup uncooked rice 4 tablespoons sour cream 1 egg Salt, pepper, paprika Take the fine leaves from a head of sauerkraut cabbage, and remove all stems. Spread on plate. Mix the meat, unbeaten egg, washed, uncooked rice, seasoning. Place one leaf in the left hand and with the right hand put in the meat mixture filler. Wrap in two leaves so that they cannot become unwrapped. Place in a kettle, cover with water and boil until the kraut cabbage is tender. In another pan use the lard and heat. Add one spoon of flour and mix. When brown add the onion finely chopped. Add Ya spoon red paprika and a little water from the kraut kettle. When all is mixed transfer stuffed kraut with the water from the kraut kettle, to make it thin, into the mixture. Add three or fotir large tablespoons sour cream, and season to taste. When it comes to a boil remove and let simmer a little. 59 When serving pour over with sauce from the top of kettle which has been settled on top and saved. S a la d 1 good size egg plant or two small ones 6 green peppers 2 tablespoons vinegar J/2 cup olive oil Salt, and black pepper Bake the egg plant and peppers in the oven as you would bake potatoes. Remove the outer skin from both, also the seeds from the peppers. Chop the egg plant and peppers real fine. Add oil, vinegar, salt and pepper to taste; mix all well and keep in a cool place until ready for use. Zito (Ceremonial Cake) 2 cups white wheat grains 1 Y l lbs. powdered sugar 3 cups chopped walnuts 1 tsp. vanilla powder 1 cup chopped almonds Boil wheat for 2 hours changing water every half hour. Drain the water and spread grains over a clean towel, overnight to dry. Pass the grains through a meat grinder and place in large mixing bowl. Add nuts, almonds and sugar flavored with vanilla, alter­ nately. Mix with hands into a paste. Place on platter and smooth surface by placing a clean napkin over the same. Sprinkle with flavored sugar which will soon become glazed from moisture of cake. Serve in small portions.

FRENCH INFORMATION CENTER New York City “As the French have a reputation for their omelettes. I have selected, a ‘mushroom omelette’ for the first course in a French luncheon.’’ Robert Valeur, Director.

FRENCH LUNCHEON OMELETTE CANARD aux PETITS-POIX SALADE FROMAGE TARTE * Mushroom Omelette Break the eggs in a bowl, add salt and pepper, several drop© of water, and a little butter cut in small pieces; beat with a fork for only one minute. Before beating eggs, add to mixture mushrooms which have been cleansed, cut in small pieces, soaked ten minutes in vinegar water, drained until quite dry and cooked in butter. Take a pan WHICH IS NEVER USED FOR ANY PURPOSE BUT THE 60 MAKING OF OMELETTES, place it on a high flame and heat without browning a piece of butter in proportion to eggs used— that is about 1 5 grams to one egg. When the butter is hot, empty the beaten eggs into the pan, stir with a fork to insure their cook­ ing evenly; when they begin to cook, move and turn the pan hold­ ing it a bit above the fire to color the omelette. When the eggs are sufficiently done, fold them over in the form of a turnover, and serve on an oval platter. Mushrooms, when prepared as above may be placed inside the turnover just before serving. If a lighter and larger omelette is desired, without adding more eggs, separate half of the whites of the eggs, beat them sep­ arately, and when they are foamy, mix with the rest of the eggs before they are poured into the pan. One should never use more than 1 2 eggs to make an omelette, and the pan should never serve for any other purpose. It is better to wipe it carefully without ever washing it, in order to avoid burning the omelette. Roast Duck and Green Peas Pluck, clean and singe the duck and then truss it. Place it in an iron pot, or Dutch oven and sear it with butter. When it is nicely browned on all sides, add onions, mixed greens, salt and pepper; add a small amount of water, cover and cook slowly for at least two and a half hours. An hour before it is done, put in fresh green peas. If canned ones are used, they are added just before the duck is removed from the pot. When the duck is cooked, re­ move the onions and greens, drain and put it on a hot plate; re­ move grease from sauce; pour over duck and serve. S alad e The meat course in a French meal is always followed by a salad of mixed greens, lettuce, romaine, cress, chickory, etc. served with a French dressing. Mix the wine vinegar (if possible to ob­ tain) with a little salt and pepper, English mustard, add olive oil while stirring. Wine vinegar is stronger than cider vinegar so one should use 4 parts of oil to 1 part of vinegar. Do not cut greens into tiny pieces. C heese For the cheese, which should be served with French bread, not crackers, use Roquefort or Port Salut. Camembert may be used, but the quality found in this country is not as good as those m e n tio n e d . T arte The tarte is pie but with no top crust. Cover dough with a thick coat of powdered sugar and then use fresh fruit. Bake in a hot oven for half an Kour. After it has cooled, place on top a thin layer of jelly made of the same fruit or of another which goes with it. Cherry tarte may be served with currant jelly; apricot tarte with apple jelly; plums with apricot jelly. Sprinkle with pow­ dered sugar and serve. I

PORTUGUESE SUPPER MENU CONSOMME DEEP DISH CODFISH RICE PUDDING Consomme For each quart of beef consomme add two cans of tomatoes. Simmer for half an hour and season to taste. Strain and serve cold. Deep Dish Codfish 3 pounds of sliced codfish, each slice weighing half a pound are placed in a deep serving dish or casserole. Add three table­ spoons butter, Yl cup olive oil, 1 small can tomatoes, Yl CUP un“ cooked rice, three tablespoons chopped parsley, onion, carrots and a small clove of garlic. Cover and cook over hot flame until veg­ etables and rice are done. Rice Pudding 1 quart of boiled rice, strained. While hot add 2 cups boil­ ing milk and 3 tablespoons sugar and 2 teaspoons lemon rind, chipped. Add the yolks of 4 eggs beaten with sugar to taste and mix well. Do not cook further. Serve cold with sugar and cinna­ mon dusted over the top.

ENGLISH MENU

Served by Lamson-O’Donnell Unit No. 46 on Fidac Night

ROAST LAMB BUTTERED PEAS BOILED POTATOES WATERCRESS SALAD ENGLISH MUFFINS T R IF L E TEA Roast Lamb 30 pounds boned lamb. Chop three onions and salt and pep­ per, sprinkle over meat. Add small amount of water. Roast un­ til done. Slice thin and serve. Peas 1 0 cans 2 Yl size peas are placed in kettle to heat. Add salt and pepper to taste. Just before serving add Y l pound butter.

62 Watercress Salad 1 peck watercress should be thoroughly cleansed and placed in chilled water until serving time. Drain and serve with pepper and salt to taste. English Muffins Dissolve 3 cakes of yeast in 2 quarts of lukewarm liquid, half milk and half water. Add 6 tablespoons sugar, 12 tablespoons melted shortening and 9 cups flour. Beat with wooden spoon un­ til smooth. Add flour to make a soft dough, previously adding salt. Knead until elastic. Rise in warm place in large container for two hours. Roll on floured board and cut in muffin shapes. Bake on hot aluminum or cast iron griddle until done. Keep in napkin covered dish until all are ready to serve. T rifle Make sponge cake according to recipe in Belgian dinner menu. Serve with soft custard sauce; made as follows: 30 egg yolks slightly beaten, to which are added a little salt, 30 tablespoons sugar. Heat 6 quarts of milk until scalded and pour gently over egg mixture. Cook over water until it coats the spoon and a smooth surface is noticed. Cool and add 4 teaspoons of vanilla extract. Cut squares of sponge cake, place on serving dishes and pour over them the chilled custard.

BELGIAN DINNER

As suggested by Camille Den Dooven, chef to the late King Albert of Belgium, to Lamson-O’Donnell Unit of Goshen and Cornwall.

Cream of Asparagus Soup— Brugoise (50 Servings) 4 gallons soup stock I qt. green asparagus tips, 2 Z i quarts milk cooked in salted water 2 p o u n d s flour until tender 2 pounds butter Salt and pepper 5 qts. of green asparagus 1 quart cream 1 teas, nutmeg 6 yolks of hardboiled eggs 2 tablespoons sugar Make a roux with 1 Y l pounds of the butter and flour; add stock and asparagus ends, salt and pepper, nutmeg and sugar. Cook together over a slow fire for 4 hours; strain through a sieve; add milk and le* come to a boil. Strain and add cream. Add aspara­ gus tips cut in small pieces; chopped egg yolks and the rest of the butter. Mix well and serve.

63 Pommes de Terre au Persil Pare and cut into cubes % bushel potatoes. Boil in salted water until tender. Serve hot with butter sauce and chopped p arsley . Chicken Torte 8 fow ls 2 qts. chopped celery 2 gallons white sauce 1 0 hard boiled eggs 6 o n io n s Salt and pepper to taste Prepare the fowls for boiling, and cook. When tender, cut from bone and leave in fairly good sized pieces, about 1 inch square. Make a white sauce from 1 pound butter, 2 pounds flour a n d 1 Yl gallons milk. When thick, add chicken broth to dilute but not too thin. Add chopped onion which has been sauted in butter and just before serving add chopped celery. Do not cook mixture after celery is added. Add cut up chicken and serve. Salade Cresson— Anversoise Arrange cleansed water cress on salad plates. Place slices of tomato which have been marinated in French dressing, on plates. On each slice of tomato place sliced scallops which have been chilled and marinated in French dressing. 1 5 fair sized tomatoes and 1 quart of scallops will be required to serve fifty. Petits Pains Au Fromage (Cheese Biscuits) 2 pounds flour 2 teaspoons salt 16 tsps. baking powder ^>Yl cups m ilk 1 6 ounces grated cheese 4 tablespoons shortening Sift the dry ingredients; add grated cheese and shortening. Mix well with hands. Add milk to form a soft dough. Roll on floured board and cut in small biscuits. Brown in a hot oven. Fraises Au Creme (Strawberries and Cream) Wash and hull 12 baskets of strawberries. Dust with powder­ ed sugar and serve with thick cream. Gateau (Sponge Cake) 3 cups su g ar a n d 2 tsps. lemon extract 1 Yl cups water 3 cu p s flour 9 eggs 6 tsps. baking powder 2 te a sp o o n s salt 2-3 cup water 6 tbsps. lemon juice Make a syrup from the sugar and water; when it spins a thread add slowly to beaten egg whites until a stiff meringue formed. Sift the dry ingredients four times; and add alternately to the meringue with beaten egg yolks. Add 2-3 cup water and lemon flavoring. Bake in two ungreased sheets for % hour in moderate oven.

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