DOCSLIB.ORG

American Legion Auxiliary Cook Book

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
American Legion Auxiliary Cook Book 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.
Load more

Recommended publications
  • Textural Sensations, Flavor Explosions
    CULINARY Salad-dressing New salad dressings, including Healthier dressing, Insight into how dressings Executive basics and new Mexican Caesar, Tex-Mex including lowfat can be marketed as Summary flavor combinations. ranch, fig tahini and more. and oil-free options. multipurpose products. Salad Dressings— Textural Sensations, Flavor Explosions BY WALTER ZUROMSKI, CEC, CCE Contributing Editor n culinary terms, salad dressings are considered marinades. In addition to their contributions of flavor, “cold sauces,” and the variety of cold sauces is as dressings take the sensory experience further, providing Ibroad as hot sauces—and, in some cases, they offer the delivery of sheen and cling with varying degrees more diversity of application than their hot counterparts. of mouth-coating, extending flavors to aid to the With a virtually endless repertoire of flavor components overall experience. and variations, dressings—whether acidic, tangy, savory or bold—play an important accenting role via flavor and Roots and modernization texture on appetizer, side or entrée salads. Salad dressings and similar sauces have been with us But dressings also accompany or accent hot or cold for centuries. Nearly 3,000 years ago, people in Asia used items like hors d’oeuvres and sandwiches, and serve as soy sauce, mixed with sesame oil and aromatic herbs, as a 48 Food Product Design July 2012 CULINARY topping on vegetables. The Babylonians, 2,000 years ago, OH, around 1920. By the mid 1950s, the second floor accented their salad greens with oil and vinegar. Mixtures of the building had become a veritable manufacturing of spices, oil and vinegar where popular on greens in facility for its salad dressings.
    [Show full text]
  • T Reva C. Kintner and Margaret Mangel
    AND T reva C. Kintner and Margaret Mangel UNIVERSITY OF M ISSOURI AGRICULTURAL EXPERIMENT STATION J . H. LONGWELL, Dlredor BULLETIN 631 COLUMBIA, MISSOURI SEPTEMBER. 1954 VINEGARS and SALAD DRESSINGS TREVA C. KINTNER AND MARGARET MANGEL WHAT IS VINEGAR? the product will not spoil and can be stored at room Vinegar is one of the first acids which man used tempe~atures . Occasionally vinegars produced and in food preservation. The word itself comes from the stored lfi open barrels contain minute round worms French words "vin aigre" which mean sour wine. ~h5ch are called vinegar eels. These worms are barely Vinegar generates so readily in dilute solutions of VIsIble to the naked eye but are readily observed under e~hyl.,al~ohol, that even in biblical times the expres­ the mic.roscope. Vine~ar eels are easily killed by heat SIon wme gone sour" was used. The oldest known or sunhght and even If not destroyed have no detri­ vinegar was made from grapes. Today, vinegars are mental effect on the human body. However, in none made from natural fruits, vegetables, refined sugar of the bottled samples of vinegar that are heated and and grains. Grapes, apples, oranges, bananas, honey, sealed are these organisms found. Vinegar that has dates, raisins, pears, apricots, peaches, pineapple, sugar been stored for several years at room temperature does or molasses, malt infusion and dilute ethyl alcohol all lose some of its moisture and such samples may have h~ve been used t? produce vinegars. In addition, many an acid content of over 6 percent. wme and malt vmegars have herbs or seasonings add­ TESTS ON ACIDITY OF VINEGARS ed to give the vinegars distinctive and desirable fla­ The acidity of vinegar is measured by two meth­ vors.
    [Show full text]
  • VACQUEYRAS ROUGE Cuvée Saint Roch
    Domaine Le Clos des Cazaux VACQUEYRAS ROUGE Cuvée Saint Roch Grape Variety : 70 % grenache, 25 % syrah, 5 % mourvèdre. Yield : 30 hl/ha Grapevines : old grapevines (more than 50 years old). Terroir : slopes consisting of sandstone and Miocene marl of Cazeaux. This Cuvée is made with grapes from old vines that are between 30 and 60 years old and are situated at the entry of the estate. The selection of terroirs, mainly consisting of clay-limestone marl and sandy-clay slopes, are identical each year. This kind of grape variety blend is a traditional one in Vacqueyras. Manual harvest. The different grape varieties are vinified separately to ensure that each has reached perfect maturity. After a partial destemming, the fermentation takes place in stainless steel tanks. Maceration lasts for about 4 weeks. Maturation in stainless steel and concrete tanks for 18 months. Description Colour : Dark garnet colour. Bouquet : Rich and complex bouquet with aromas of red fruits, pepper and cocoa. Taste : Generous flavour characteristic of Grenache wines, consistent attack with present and coated tannins, fresh finish on red fruits and pepper : a great classic of the appellation. Food pairing suggestions Starters : Sage seasoned meat terrine, pan-fried mushrooms in parsley, Lyon sausage. Main courses : Roasted quail with pumpkin, Daube Provençal, slow cooked 7-hour-lamb, Beef Bourguignon, Veal Orloff, Mont d'Or sausage. Chesses : ripened Saint-Marcellin, Saint Nectaire, Morbier, Comté (12 months). Serving temperature : 16-18C, best enjoyed at 5 to 8 years FAMILLE ARCHIMBAUD-VACHE - Propriétaires Récoltants à VACQUEYRAS Tél. 33 (0)4 90 65 85 83 - Fax : (0)4 90 41 75 32 email : [email protected] www.closdescazaux.fr .
    [Show full text]
  • Dairy Queen® Dairy Queen® Soft Serve
    How Does the Dairy Queen® Dairy Queen® Soft Serve... Helping you make exchange list tradition of healthy choices work? good taste. Dairy Queen/Brazier locations offer a wide variety of menu options that can fit into any healthy, The Dairy Queen system wants to help you maintain As the name implies, our traditional Dairy Queen well-balanced diet. According to the USDA, variety, healthy eating habits. That’s why we’ve developed ® soft serve is produced with wholesome milk to give moderation and balancing your food choices are the Dairy Queen/Brazier Exchange List. it that creamy smooth texture and taste you’ve the keys to healthy eating. come to love. Dairies who make our soft serve The Dairy Queen/Brazier Exchange List is based on must meet our rigorous standards to ensure you How can Dairy Queen/Brazier foods fit into the Food Exchange System, which is a simplified way 2004 receive only the highest quality product. And at your balanced diet? Options such as, grilled to organize foods into groups. The exchange lists 35 calories per fluid ounce, it’s the only way to chicken for your sandwich or salad, or substituting are the basis of a meal-planning system designed treat yourself right. a side salad for your French Fries are just by a committee of the American Diabetes Nutrition a few examples of how we’re helping you meet Association and the American Dietetic Association. Dairy Queen soft serve is a delicious reduced fat ice your nutritional needs. Don’t forget that many These lists give you many choices among different cream containing the following ingredients: Milkfat and Dairy Queen locations offer a fat-free dressing groups of foods, so that you will find it easy to Facts Nonfat Milk, Sugar, Corn Syrup, Whey, Mono and for your salad and our no fat, no sugar added balance the foods you eat with the special needs of Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, novelty items such as our DQ® Fudge, DQ Vanilla your body.
    [Show full text]
  • Salads and Salad Dressings
    SunldstBullefm Domestic Science Lesson NUMBER 39 SALADS AND SALAD DRESSINGS HE salad course is not only appetizing and delicious but introduces into the menu fresh uncooked greens, Tvegetables and fruits to balance the cooked foods, in- crease nutrition and give many body-renewing elements to the blood. Oranges, lemons and grapefruit, singly and in combina- tions, offer great variety to salads. They are all-the-year fresh fruits, always available. They combine well with other fruits and with many vegetables. They are equally good in all forms of salad, the simple mixed salad, the jellied salad, the dessert or sweet salad and the frozen salad. In any of these forms the vitamins in the fresh uncooked citrus fruits will increase nutrition and vitality. The minerals and acids contained so richly in the California citrus fruits aid diges- tion as well as furnish these necessary elements to the body. These fruits are a correct balance to the protein foods that make up the main course of luncheon or dinner, for although acid in flavor their reaction in the body is alkaline. All fruits for salads should be carefully prepared so that they look attractive and appetizing. When oranges or grapefruit are used they should be peeled first and then all the thin white separating membrane should be removed from the sections. The California citrus fruits are easily peeled and separated into sections or segments and the scarcity of seeds makes them especially well adapted to use in salads. Lemon juice used in all forms of salad dressing in place of vinegar gives a delicate and individual flavor that blends harmoniously with the other ingredients and develops their individuality.
    [Show full text]
  • Mixing Memoirs with Lore of Cooking
    THE NEW YORK TIMES, 'WEDNESDAY, OCTOBER 19, 1983 Mixing Memoirs With Lore of Cooking By FLORENCE FABRICANT — where Mrs. Rubinstein, who was bom in Lithuania, lived as a child_ £ £ BHM ELL me what you eat and I to Paris, Marbella, Spain, and New ■ ■ ■ will tell you what you are.” York. Brillat-Savarin’s aphorism The recipes are homey and savory. UB recognizes the menu as an­ Soups called barszcz (borscht), thropology, cultural history and biog­ mushroom-filled uszka pastries, raphy. Some new cookbooks also take kasha, the traditional Polish stew this approach. How certain foods, bigos and a fine dark chocolate cake styles of cooking and habits of dining are typical. Sweet and sour or just evolve is a subject for scholars in two plain sour are the flavors that fre­ of the books, and in two others, on a quently whet the Eastern .European highly personal level, it is the stuff of palate. Sour cream thickens, memoirs. These books are enjoyable smooths, garnishes and enriches. Un­ to read and interesting, if not always fortunately, in this book Maggi brand easy to use in the kitchen. extract is suggested to color many of the recipes too. This is essentially “Irish Traditional Food” by home cooking, but with a helping of. Theodora Fitzgibbon (St. Martin’s international sophistication. Press, $14.95) is a well-researched It is hard to tell whether “Alfredo volume that examines the origins and Viazzi’s Cucina e Nostalgia” (Ran­ traditions of Irish cooking with dom House, $17.95) began as a mem­ oir or a cookbook.
    [Show full text]
  • Dict-En-Fr-Food V3
    Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
    [Show full text]
  • Gluten Free Products
    The following products have been reviewed for the possible presence/absence of gluten. The guidelines used to make this determination are in accordance with the FDA's definition of the term 'gluten' as outlined in the final rule that permit the voluntary use of the claim 'gluten-free'. This list is accurate as of January 2017. This list will be updated periodically. If there are any questions as to the presence or absence of gluten, please contact the T. Marzetti Company. Item # Pack Size Product Description Gluten Free? (Y/N) Marzetti Slaw Dressing - Gallons 80000 4/1 gal. Slaw Dressing Y 80010 4/1 gal. Katherine's Kitchen Creamy Coleslaw Dr. (Salad Dressing Base) Y Marzetti French Dressing - Gallons 80020 4/1 gal. French Dressing Y 80022 4/1 gal. Katherine's Kitchen French Dressing Y 80040 4/1 gal. California French Dressing N 80051 4/1 gal. Honey French Dressing Y Marzetti Italian Dressing - Gallons 80032 4/1 gal. Golden Italian Dressing Y 80034 4/1 gal. Katherine's Kitchen Italian Dressing Y 80035 4/1 gal. Non-Separating Italian Dressing Y 80046 4/1 gal. Creamy Italian Dressing Y 80506 4/1 gal. Olde Venice Italian Dressing Y 85753 4/1 gal. Classic Italian Dressing Y Marzetti Ranch Dressing - Gallons 80060 4/1 gal. Buttermilk Ranch Dressing Y 80077 4/1 gal. Ranch Dressing (No MSG) Y 83796 4/1 gal. Homestyle Ranch Dressing Y 80504 4/1 gal. Garden Harvest Ranch Y 83397 4/1 gal. Katherine's Kitchen Creamy Ranch Dressing Y 80505 4/1 gal.
    [Show full text]
  • Changing Experiences
    Considered the central square of Moscow, the Red Square is one of Russia’s most vibrant public spaces and was the location of the country’s most important historical and political events since the 13th century. PABLO1980 / CONTRIBUTOR / SHUTTERSTOCK.COM A Visit to Woman Catherine of the the Great’s World With women-centric travel by Jennifer Eremeeva skyrocketing, one female-run, female-only travel company is offering the chance for life- Russia changing experiences. By Angela Caraway-Carlton 90 • l’hiver 2019 • readelysian.com readelysian.com • l’automne 2019 • 91 Aerial view of the Winter Palace and Aleksandr Column in Palace Square as seen through the triumphal chariot, a symbol of military glory, beyond ascertaining which languages she faith. Russia had weathered a 200-year atop the arch of the General Staff Building. could speak. This was less of a concern DROZDIN VLADIMIR / SHUTTERSTOCK.COM occupation by the Tatar Mongols, and the than her ability to give birth to an heir. Had civilizing influences of the Renaissance and Elizabeth inquired, she might have learned Reformation had passed the country by. that Princess Sophia was unusually bright In the subsequent two centuries, there had and well trained by a dedicated governess been frequent violent uprisings, civil strife who had honed and developed Sophia’s and numerous succession crises. Catherine the Great, portrait painting keen mind and natural curiosity, instilling in profile by Fyodor Rokotov, 1763. Sophia was following in the footsteps in Sophia rigorous study habits that would of another Princess Sophia who had left serve the princess well in the years to come.
    [Show full text]
  • Beech-Nut Peanut Butter Form A20 · Beech-Nut Peanut Butter
    Beech-Nut Peanut Butter Form A20 · Beech-Nut Peanut Butter The Great Tea and Luncheon Delicacy as Served in New York Tea·Rooms Recipes for Sandwiches, Salads, Entrees Desserts and Confections, of Inter- est to the Clever Hostess and to Women Everywhere Published by Beech-Nut Packing Company Canajoharie, New York THE Beech-Nut Delicacies comprise the following: Tomato Catsup Oscar's Sauce Sliced Bacon Peanut Butter Sliced Beef Beans with Tomato Sauce Whole Figs Red Currant Jelly Black Currant Jelly Grape Jelly Crab Apple Jelly Quince Jelly Apple Jelly (Spitzenburg) Guava J((lly Strawberry Jam Peach Jam Fig Jam Concord Grape Jam Raspberry Jam Blackberry Jam Plum Jam Orange Marmalade Grape Fruit Marmalade Rhubarb Marmalade Cranberry Sauce Pineapple Preserve (Shredded) Spiced Plum Preserve Cherry Preserve Granulated Gelatine Imported Olive Oil Cider Vinegar Prepared Mustard Copyright, 1914, Beech-Nut Packing Company , Why is it so different? BEECH-NUT Peanut Butter has gained such wide popularity as a tea and luncheon delicacy that women everywhere will be interested in these recipes, showing new and dainty ways in which it is being served in the ex- clusive New York tea-rooms and by clever hostesses in all parts of the country. Peanut Butter is known for its high food-value. Many have seen the report of the United States Government, Bulletin 3~~, showing that one small jar of Peanut Butter is equal to twelve eggs. It remained for the Beech-Nut Com- pany to produce Peanut Butter that is ideal for sandwich making, that combines delightfully with fresh fruits, fruit salads, cream cheese and con- serves.
    [Show full text]
  • Atomic Absorption Spectroscopy
    ATOMIC ABSORPTION SPECTROSCOPY Edited by Muhammad Akhyar Farrukh Atomic Absorption Spectroscopy Edited by Muhammad Akhyar Farrukh Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2011 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. As for readers, this license allows users to download, copy and build upon published chapters even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Anja Filipovic Technical Editor Teodora Smiljanic Cover Designer InTech Design Team Image Copyright kjpargeter, 2011. DepositPhotos First published January, 2012 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from [email protected] Atomic Absorption Spectroscopy, Edited by Muhammad Akhyar Farrukh p.
    [Show full text]
  • Folder-NL.Pdf
    KLERKENSTRAAT 139B - 8920 LANGEMARK-MADONNA - T. 057 22 11 50 WWW.MARKEY.BE FOLDER DECEMBER 2018 - JANUARI 2019 OPENINGSUREN DI, WO & DO 8u - 11u45 / 13u30 - 18u Maandag 24 en 31 december VR 9u - 11u45 / 13u30 - 18u Enkel bestelling afhalen ZA 8u - 11u45 / 13u30 - 16u45 van 9.30 - 11.30 uur GESLOTEN zondag, maandag en feestdagen Ambachtelijke SLAGER Binnenkort komt de sfeervolste periode van het jaar er weer aan! Geniet met familie en vrienden van gezellige avonden zonder zorgen UW WILD, SCHOTELS OF BEREIDE GERECHTEN VINDT U BIJ MARKEY VLEESHALLE! Maandag 24 en 31 december Enkel bestelling afhalen van 9.30 - 11.30 uur 2 PROMOTIES DECEMBER ‘18 EN JANUARI ‘19 GEROOKTE ACHTERHESP € 7,42 /kg GEHEEL ONTBEEND € 7,00 BEENHAM GEKOOKT € 7,76 € 7,20 /kg VISPANNETJE € 4,58 € 4,30 /stuk KALKOENFILET GEMARINEERD € 14,17 € 13,60 /kg ARDEENS GEBRAAD € 8,26 € 7,50 /kg RUNDSTONG IN TOMATENSAUS € 11,25 € 10,60 /kg KALFSBROOD € 5,20 € 4,78 /kg CREPINETTEN € 5,20 € 4,78 /kg ROSBIEF € 13,04 € 12,60 /kg ENTRECÔTE 1STE KEUS € 13,05 € 12,70 /kg BIEFSTUK GEPELDE € 10,08 € 9,60 /kg KALKOENFILET € 9,77 € 9,50 /kg KALKOENBOVENBOUT € 4,85 € 4,70 /kg AFSLAG VARKENSVLEES -10% SPIERINGGEBRAAD € 4,70 € 4,27 /kg SPIERINGKOTELET € 3,98 € 3,59 /kg FILETKOTELET € 5,00 € 4,50 /kg VARKENSSTOOFVLEES € 4,54 € 4,09 /kg VARKENSLAPJES € 6,00 € 5,40 /kg VERS SPEK GEHEEL € 4,38 € 3,95 /kg VERS SPEK IN SNEDEN € 4,90 € 4,41 /kg HESPENGEBRAAD € 6,00 € 5,40 /kg 3 WILDSEIZOEN 2018-2019 Wildpaté Kipfilet gerookt 11,58 Rillette van varken ± 400 gr 8,43 PRIJS / STUK Hazepaté pot ± 250 gr 4,03 Fazantenpaté pot ± 250 gr 4,03 Wild diepvries Hertepaté pot ± 250 gr 4,03 DAGPRIJS Foie gras mi-cuit 250 gr 13,81 Fazanthaan ± 1 kg 5,57 Varkensrillette Bonrill 200 gr 4,23 Everzwijnfilet Europa (800 gr tot 2 kg) 10,76 Eendenrillette Bonrill 200 gr 5,05 Everzwijngoulash 8,83 PRIJS / KG Fazantenfilet zonder vel (± 1kg) 10,31 Hazenbout ± 750 gr 9,13 Wildpâté Haas / Fazant / Hert ± 1 kg 14,28 Hazenrug met been ± 600 gr 23,67 Eendeborstfilet gerookt 32,55 Hertebout z.b.
    [Show full text]