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American Legion Auxiliary Cook Book

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t. ^Lo-C-a^c d 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.
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