fAom_ Your Neighbor's· Kitchen

As Published · In The I 5TH EDITION - 1964 I ~arirqrntrr 1£uruiug i!f rralh " MANCHESTER, CONNECTICUT IONA

Dlenders H a ir D ryer s Drink Mixers

Electric Porta ble Porta ble Can Opener s Electric Mixer s a nd Sta tionary Bowl Mixer s

AT LEADING STORES SELLING ' ELECTRIC APPLIANCES '

THm IONA MANUFACTURING COMPANY• , INC . MANCHESTER, CONN. From Your Neighbor's l(itchen

by Doris Belding

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

as published in the i11lanrqrstrr turning i!;rralh APPLE ...... 22 APRICOT BARS ...... • ...... • . . . . 12 BAGNET ...... • .. ..•.. • ...... •...... • ...... •.... 64 BATH BUNS ...... •...... •...... 4 BAKED BROOCOLI ...... 62 BEAN SALAD ...... • ...... 52 BEET WINE ...... 70 BOUILLON ...... 42 SAUCE FOR FISH ...... 64 BUTTERSCOTCH-DATE ...... 28 CACCIATORI CASSEROLE ...... 49 CALIFORNIA CHICKEN CASSEROLE ...... 49 CAPRILANDS GREEN SALAD ...... 55 CAPRILANDS HERB DRESSING ...... 56 CHEESE BALLS ...... 69 CHEESE IN BOWL ...... 65 CHERRY CHEESE ...... 7 CHERUBS ...... •...... 9 CHICKEN SALAD ...... 69 CHICKEN WITH ORANGE GLAZE ...... 38 CHICKEN WITH SOUR CREAM ...... 35 CHOCOLATE MORSE L DATE CAKE ...... • ...... 20 FRUIT LOAF CAKE ...... • ...... 16 CAKE, ROSE'S BASIC RECIPE ... • . ... • ...... • .... 14 CORNED BEEF CASSEROLE ...... 39 CRAB MEAT SALAD ...... 69 -PINEAPPLE JELLIED SALAD ...... • . . . . 51 CREAM WAFERS ...... 18 RIOE ...... '1:7 DATE AND NUT BREAD ...... • ...... 67 DATE CAKE ...... 14 EASTER ...... 5 EGG AND STRING BEAN CASSEROLE ...... • . . . 45 EGGPLANT AND TOMATO CASSEROLE ...... • ...... 46 FINGER ROLLS ...... 70 FRENCH DRESSING ...... • ...... • ...... 54 FROSTY LIME PIE ...... 34 FRUITED GELATIN SALAD ...... 50 FRUIT SQUARES ...... 26 GERMAN CHRISTMAS STOLLEN ...... 3 GERMAN !MEAT BALLS IN CAPER SAUCE •...... 48 December 1964 PREFACE Dear Readers: This iB the fifth anniversary edition of The Herald cookbook and, if the number of good cooks in this area keep increasing, it seems that we will continue our efforts indefinitely. An avid reader of "From Your Neighbor's Kitchen," the food column pub­ lished each Thursday, suggested that the town motto be changed from "The City of Village Charm," to "The City of Charming Cooks," and I agree. The cover and chapter heads in the cookbook have been given a "new look" this year. Delightful photographic illustrations by Sylvian Ofiara, chief photographer of The Herald, have replaced the cartoons used in the past. It has been customary for the writer to include a few recipes in each cookbook. My contributions this year are for Roquefort Quiche, a recipe given to me by a friend, Mrs. Albert Thiele of Scarsdale, N.Y., and Beet Wine, a family recipe from Mrs. Sybil Leek of Concord, Mass., formerly of , where she was known as "Top witch of the world." Best wishes for a holiday season of good feasting and a New Year of good health. Doris Belding

GOOD DINNER COMPANIONS Our H a rmonizing CHINA, SILVER and CRYSTAL

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GERMAN WEDDING RING CAKE ...... 17 GET-ACQUAINTED PUNCH ...... 68 GRAPEFRUIT PIE ...... 30 GREEN RICE CASSEROLE ...... • . . . . . 37 HAWAIIAN FRUIT SALAD .., ...... 69 HEAVENLY PINEAPPLE MOLD ...... • ...... 53 HERB AND HONEY SALAD DRESSING ...... 56 HERB MAYONNAISE ...... 57 HUNGARIAN PORK CHOPS ...... 41 ICE CREAM ...... 23 INSTANT PIE CRUST MIX ...... 30 ITALIAN STYLE BAKED BEANS ...... 62 JAPANESE TERIYAKI STEA¥.: ...... 35 JELLIED SALAD ...... 54 JIFFY ...... 19 KAFFEE KUCHE ...... • ...... 2 LEMON DELIGHT ...... 27 LINZER ...... 12 LONG ISLAND CLAM ...... 59 MAYONNAISE ...... 50 AND VEGETABLES ...... 39 MIHSHEE KOOSA ...... 61 aMlLETTE NORMANDE . . . . . • ...... • ...... 37 PEAR SALAD ...... &1 PECAN- ...... 33 PINEAPPLE ...... 24 PINEAPPLE COCONUT COOKIES ...... 19 PLANTATION CASSEROLE ...... 36 POT DE CREME CHOCOLAT ...... 22 PUMPKIN COOKIES ...... 10 RAISIN FILLED COOKIES ...... • ...... 8 RAVIOLI ...... 44 ROAST CHICKEN WITH SHERRY ...... •...... 46 ROQUEFORT QUICHE ...... 41 ROSETTES ...... 10 SALMON MOUSSE ...... 40 SAND TARTS ...... 6 SCHNITZEL A LA LUCHOW ...... 43 SEAFOOD CASSEROLE ...... 47 SHRIMP SUPPER MOLD ...... 45 SOFT COOKIES ...... 18 SOUR CREAM APPLE PIE ...... 30 SOUR LEMON PIE ...... 29 SPIRITED ...... 21 STRAWBERRY FOOL CAKE ...... 13 STUFFED ARTICHOKES ...... 63 SUMMER SQUASH ...... 58 SWEET ADELINE DELIGHT ...... 24 TABOULI ...... 57 TEATIME TASSIES ...... 32 VEAL CROQUETTES, DUTCH STYLE ...... , •...... 42 PUDDING ...... , ...... 66 73 YEAR OLD RECIPE For Financial Security

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1 Bread and Rolls

Kaffee is a German coffee roll with a cake-like texture. Mrs. Raymond Brown, 76 Agnes Dr., makes it as a special treat for breakfast, or for morning coffee when neighbors drop in. * Kaf fee Kuchen 11/2 packages or of % cup , scalded 5 cups sifted 1 teaspoon sugar 3 eggs, beaten 1.4 cup warm water 1 cup butter, melted Y2 cup butter 2 cup13 sugar 112 cup sugar 1 Y2 cups walnuts, finely 1 teaspoon salt chopped Dissolve yeast and one teaspoon of sugar in warm water. Com­ bine butter and one-half cup sugar and salt ; add scalded milk and stir until butter melts. Cool until lukewarm, add yeast mixture and mix well. Add two cups flour 11nd beat until smooth and beat in eggs. Add remaining flour gradually, beating after each addi­ tion and make soft . Knead on lightly floured surface until smooth about 10 minutes. Place in greased bowl, cover and let rise in warm place until dough doubles in bulk, about one hour. Divide dough into fourths and shape each fourth on lightly floured surface into 12-inch roll. Divide each roll into 12 pieces. Shape each piece into a 7-inch rope. Dip each piece into melted butter, then into sugar and back into the butter and finally in chopped nuts. Fold each rope in half and twist to make a braid. Place on greased sheet. Cover and let riBe in warm place until dou­ ble in bulk, about 30 minutes. Bake in 350-degree for 15 to 20 minutes, or until brown. This recipe makes four dozen Kaffee Kuchen. The rolls may be refrigerated overnight and warmed before serving. 2 E ach Christmas Mrs. Edwin Naschk e of 23 Nye St. mak es 30 to 40 Christmas as gifts for friends. She is a member of Emanuel Lutheran Church and active in its organiza tions. She is also a member of the Manchester YWCA. * German Christmas Stollen Combine : When milk mixture has 1 Y2 cups scalded milk cooled add : %, cup sugar 3 cups flour, sifted, (mix 2 teaspoons salt well) l/2 cup shortening l Y2 teaspoons lemon rind Let cool. l.4, teaspoon ground Soften : cardamon 2 yeast calms in J/2 teaspoon mace 112 cup warm water 2 eggs, unbeaten and yea t Let stand. mixture and mix well Add 3 to 3% cupfuls more of sifted flour, enough to make dough easy to handle. Remove dough from bowl and let rest for 10 minutes on floured board. Knead until smooth. Place on greased cookie sheet and cover with waxed paper. Let rise until double in bulk, about one hour . Continued on Next Page 3 Combine: 11/2 cups candied fruit % cup raisins 112 to 1 cup chopped -Y2 cup currants

When dough has risen, blend in fruit mixture. Let rest 15 minutes. Divide dough into two, three or four parts, depending upon how large you want the stollen to be. Flatten dough to about one-half inch and spread with melted butter. Fold in half length­ wise and brush with butter. Place on greased baking sheet and let rise about one-half hour. Bake 20 to 30 minutes in a 350 degree oven. The smaller stollens take less baking time. This recipe may be doubled. Mrs. Naschke says she has made as many as 12 small .stollen from a doubled recipe. She also says that she heats them before serving and each slice.

* * * * * Bath Buns

112 cup lukewarm milk l/ 1 cup raisins 1 package dry yeast 3 tablespoons candied orange l/a cup butter or shortening chopped 1 tablespoon sugar 2 cups flour sifted 1 teaspoon .salt egg to brush buns with 1 egg, beaten granulated sugar

Dissolve yeast in milk. Cream butter with sugar and salt. Add yeast. Blend in egg, raisins and peel. Add flour gradually, beating well after each addition. Let rise in warm place until double in bulk, about one and one-half hours. Shape into buns and put on greased sheet. Cover and let rise to double in size. Brush with egg and sprinkle with sugar. Bake in hot oven, 400 degrees, 12 to 15 minutes. This recipe makes one and one-half dozen buns. - - - Mrs. orman Fendell

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NEIGHBOR'S HINT Make that a day ahead of serving, cool, cover and chill. Then lift off the top layer of hardened fat before re-heating. If . members of your family are on low-fat diets, they'll appreciate this effort of yours.

4 Fred Libby of 368 Woodland St. developed an interes t in cooking as a boy. He is a foreman at Pratt and Whitney, division of United Aircraft Corp., East Hartford, and a communicant of St. Bridget's Church. His braided Easter Stollen is made from a 100-year-old recipe, given to him by his mother . Braided East* er Stollen 2 small potatoes, boiled 1 teaspoon grated lemon peel 1 yeast cairn l/ 2 teaspoon cinnamon 8 cups sifted all-purpose :Y2 teaspoon nutmeg flour 1 package seedless raiBins 1 tablespoon salt 112 cup almonds, optional 112 cup sugar 1 quart warm milk 2 tablespoons sugar 3 eggs 1 teaspoon grated orange 1 cup melted shortening peel Mash the potatoes through a sieve and mix with water in which they were cooked, making one-half cup in all. When the potato and water has cooled, add yeast cake and enough flour to make a soft paste and mix in two teaspoons sugar. Let stand and rise until double in size. When mixture has risen add flour, salt, one-half cup sugar, lemon and orange peel, spices and raisins and nuts. Raisirns should be floured well before adding to mixture. Beat eggs and mix with warm milk and add to mixture, add melted s hortening last and mix. This should be a stiff dough. Let rise in warm place until double in size. Divide dough into nine strands, 12 inches long. Braid four strands and brush with butter for bottom of loaf. Braid three strands and place on top of four strand braid. Brush with butter. For top of loaf twine two strands together and place on three­ strand braid. Brush top and sides of loaf with beaten egg yolk. Let loaf stand until double in size. Bake one hour in 350-degree oven. This recipe makes one very large stollen. 5 Cakes and Cookies

Mrs. James K. Neary of 457 E . Center St. often brings Sand Tarts for light refreshments after an evening m eeting. She is a m ember of the Little Theater of Manchester, the Women's Auxiliary of Manchster Me­ morial Hospital, The Newcomer 's Club, St. Mary's Episcopal Church and the Manchester Green PTA . / *

Sand Tarts

1 scant cup butter 2 scant cups flour 3 tablespoons powdered 1 cup crushed or chopped sugar pecans 1% tablespoons water 1 teaspoon vanilla

Mix ingredients well and chill. Take a ball of dough and roll between hands making a roll and than bend roll to make a small crescent. Place on ungreased cookie sheet and bake at 400 de­ grees until done but not brown. Test cookies by breaking one to see if it is baked through. When done remove cookies from oven and while Btill hot, roll gently in a bowl of powdered sugar. (The butter in the hot cookies combines with the sugar and forms an . Dough may be frozen and uGed when needed.

6 Cherry is a favorite dessert in the home of Mrs. Peter Staum, 147 Lyness St. She is secretary to the director of Manchester public school cafeterias, a member of South Methodist Church and its Chancel Choir, and a member of t.he Chaminade Musical Club.

Cherry C*h eesecake Crust 20 graham crackers 3 tablespoons melted butter 2 tablespooru; sugar Crush the graham crackers and add sugar and butter. Mix well with hands to moisten mixture and press into a spring-form pan.

Fillin* g 3 eggs 2 (8 ounce) packages cream % cup sugar cheese % teaspoon vanilla Beat ingredients well with electric mixer at high speed. Pour into graham cracker Bhell. Sprinkle generously with cinnamon and bake in 350 degree oven for 35 minutes. Cool for at least 15 minutes. Topp* ing 1 pint sour cream 1 jar or can prepared cherry 2 tablespoons sugar pie filling Y2 teaspoon vanilla Mix cream, ugar and vanilla and spread on top of cake. Bake in 350 degree oven for eight minutes. Remove from oven and cool. Top with filling. 7 Raisin Filled Cookies Cookies 1 cup sugar 1 teaspoon cream of tartar V2 cup shortening 1 teaspoon baking soda 1 egg 1 teaspoon vanilla 31,4 cups flour 5 tabloopoons milk Cream shortening, sugar and egg. Add milk and vanilla and beat. Sift together flour, cream of tartar and baking soda and add to creamed mixture. Dough will be stiff. Divide dough into four or five balls and roll very thin. Using a doughnut cutter, cut three-inch rounds for bottom of filled cookies and three-inch round rings for the tops. Place cookie bottom on lightly greased cookie sheet. Put one teaspoon filling in center. Cover with top ring, pressing edges with fingers to seal. Bake in 350 degree oven for 12 minutetS. This recipe makes about five dozen cookies. Filling* 1 cup raisins 1 teaspoon flour 112 lemon (do not peel) % teaspoon cinnamon 112 orange (do not peel) 1 tablespoon butter 112 cup walnuts % cup water %, cup sugar Put raisins, lemon, orange and nuts through fine food grinder. Place in saucepan with sugar, flour and cinnamon. Add butter and water and stir. Cook uncovered over low heat until mixture thickens, about 20 minutes, stirring occasionally. Cool. - -- Mrs. Paul Dougan

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8 Mrs. Joseph Novosatty of 16 Bunce Dr. likes to serve finger foods for informal entertaining. Her recipe for Cherub bars has been passed from neighbor to neighbor for more than 20 years. She is a member of the Church of Christ of Latter Day Saints, Hartford, and the Chaminade Musical Club. * Cherubs Mixture 1 1112 cups flour 112 cup shortening 112 cup brown sugar 112 teaspoon salt Cut with pastry blender or mix with forks until crumbly. Pat into lightly greased oblong pan, about 9 x 13 inches, to form bottom crust.

Mixture* 2 2 eggs, beaten 1 teaspoon vanilla 112 cup white sugar 1;2 cup chopped nuts 1/2 cup brown .sugar y2 cup shredded coconut Add both to beaten eggs; add remainder of ingredients, mix well and spread over crust in pan. Bake in 350 degree oven about 20 minutes. Cut into bars when cool. This recipe makes about 24 bars.

9 Mrs. Paul Douga n Jr. of 20 Arnott Rd. makes Pumpkin Cookies from a recipe given to her by an American girl she met while living in Italy. She is a native of Manchester and lived here all her life except for one year spent in Italy while her husband was in the U.S. Air Force. She is a member of St. Bartholomew's Church and its Guild of Our Lady, and the Junior Century Club of Manchester, Inc. * Pumpkin Cookies 112 cup shortening 1 teaspoon cinnamon 1 cup .sugar 1 teaspoon baking powder 1 cup pumpkin, cooked and 2 cups flour mashed; canned pumpkin 1 cup raisins may be wsed 1 cup chopped nuts 1 teaspoon vanilla (optional) 1 teaspoon baking soda Cream shortening and sugar. Add pumpkin and vanilla and beat well. Sift dry ingredients together and stir into pumpkin mixture. Add nuts and raisins and .stir. Drop by teaspoonful on to a greaGed cookie sheet. Bake in 375 degree oven for 10 minutes. This recipe makes from four to five dozen cookies.

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Rosettes 2 eggG, slightly beaten %, teaspoon salt 2 teaspoons sugar 1 cup all-purpose flour 1 cup milk 1 teaspoon lemon extract Add sugar to beaten egg.s; add milk. Sift flour before measur­ ing and then sift again with salt. Stir sifted ingredients into egg and milk mixture. Mix until is smooth and about the con­ sii>tency of heavy cream. Add flavoring and mix. Heat melted shortening or cooking oil in deep kettle until it is hot enough to brown a cube of bread in 60 seconds. Dip rosette iron in hot fat to heat; remove from kettle and drain off excess fat on paper towel. Dip heated iron in batter to not more than three-fourths of it.s length. The batter will become partly cooked from heat of iron. Plunge batter-covered iron quickly into hot fat and cook until active bubbling ceases, or rosette is golden brown. Rosette will separate from iron in hot fat. Remove rosette from fat and drain on paper towel. Dip in powdered sugar while still warm. This recipe makes about 30 rosettes. - -- Mrs. Joseph N ovosatty

10 Meat Cut To Your Taste ...

We believe people want their meat cut fresh because more and more people are shopping here at Wood Locker Plant. Our butchers .are trained to make the cuts of meat you want. You see it done - and you know it's at its best.

We also specialize in whole or half meat creatures care­ fully cut, wrapped, marked and quick frozen for your own freezer or kept in a food locker here.

Also containers and wrapping materials. L. T. WOOD LOCKER PLANT and MEAT MARKET 51 BISSELL STREET-PHONE 643-8424 PLENTY OF FREE PARKING SPACE

11 For effortless enterta ining, Mrs. Glenn Cornish of 70 H arlan St. likes to keep a supply of bars a nd cookies on hand. She is serving her third year as director of the YWCA Playschool and is an active member of the YWCA and a m ember of its town committee. She is also a member of Second Congregational Church, B entley School PTA and P erennial Planters Garden Club. * Apricot Bars % cup dried apricots Rinse, cover with water and boil 10 minutes. Drain, cool and chop. 1;.") cup soft butter 1 cup all-purpose flour j/~ cup granulated sugar Mix until crumbly. Pack into greased 8 x 8-inch pan. Bake in 350-degree oven until light brown, about 25 minutes.

1/s cup all-purpose flour 14 teaspoon salt 1h teaspoon baking powder 2 eggs, well beaten 1 firmly packed cup brown 1h teaspoon vanill a sugar % cup chopped nuts Sift together flour, baking powder and salt. Gradually beat brown sugar into eggG and add flour mixture and mix well. Add vanilla, nuts and apricots to mixture and spread over baked layer. Bake 30 minutes in 350-degree oven. Cool in pan and cut into bars and roll in confectioner sugar.

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Linzer Cookies

1 cup soft shortening 2 CUPG all-purpose flour 1 cup granulated sugar 34 teaspoon cinnamon 2 egg yolks 112 teaspoon powdered cloves 1 teaspoon grated lemon 1 cup ground almonds rind

Mix shortening, sugar and egg yolks until creamy. Add lemon rind, flour, cinnamon, powdered cloves and almonds and mix well. Chill one hour. Heat oven to 400 degrees. Roll dough between two sheets of waxed paper to one-eighth of an inch thickness. Cut into two-inch rounds. Spread with jam. Mrs. Cornish sayG that raspberry or apricot jam is especially good. Top with crisscross strips of dough. Place on ungreased cookie sheet. Bake about 12 to 15 minutes. This recipe makes five dozen cookies. These cookies may be made in advance of serving as they keep very well. --- Mrs. Glenn Cornish

12 Strawberr y Fool Cake is one of Mrs. M. Adler Dobkin's favorite cakes. She is a member of Buckley School PTA, Temple Beth Hillel, South Windsor, and the W omen's Republican Club of Manch ester . She was campaign m anager for a candidate for the state senate in the 1962 election and headed last year's March of Dimes in Manchester . She lives a t 56. Clyde Rd. Straw berry* f' ool Cake 1 cup butter 1 tablespoon baking powder 2 cups granulated s ugar 3 cups sifted all-purpose 2 tablespoons grated orange flour rind % cup orange juice 5 eggs Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan. Cream butter and sugar until fluffy. Add grated orange rind. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder, twice. Add dry ingredients alternately with orange juice, mixing well after each addition. Spoon into pan and bake one hour. Cool and fill with fool. Fool* 1 pint strawberries 112 teaspoon lemon juice 2 teaspoons cornstarch 1/ 2 cup heavy cream Strain strawberries through sieve and mix in pan with corn­ starch. Boil two minutes and add lemon juice. When cool fold in cream, which has been beaten until stiff. 13 Date Cake, with its baked-on topping, is a good dessert for outdoor meals and to bring to potlucks. Mrs. William Zavarella of 11 Snipsic St., Rockville, says the cak e is very easy to transport. She is a member of St. Bernard's Church, Rockville, its senior choir and Ladies Guild. She is also a member of the Kaffee Klatche Group of the Manchester YWCA and the Ladies of Columbus. She is a former secr etary of the Tolland County Extension Club. Date* Cake 61/2 ounce package dates, cut 1 teaspoon vanilla fine, (about 11,4 cups) 1% cups flour, sifted 1 cup hot water 1 teaspoon baking soda 14 cup shortening Y2 teaspoon salt 1 cup sugar l/2 cup chopped nuts 1 egg, unbeaten Pour hot water over dates and set aside to cool. Combine short­ ening, sugar, eggs and vanilla and cream in mixing bowl. Sift flour, soda and salt and mix with other ingredients and add date mixture. Blend only until smooth. Add nuts and mix. Pour into well-greased 9 x 13-inch oblong pan. Sprinkle choco-nut topping on batter. Bake in 350-degree oven 40 to 45 minutes. Choco-nut* Topping Y2 cup semi-sweet chocolate 2 tablespoons sugar bits % cup nutB, chopped fine Mix and sprinkle over batter.

Mrs. Rose Schwoerer of *103 * Mather * * St. * develops original recipes. Rose's Basic Cookie Cake is one of her latest. She is a member of the Daughters of Isabella, Manchester Grange, St. Bridget's Rosary Society, and Retreat League of Sisters of the Cross of Passion, Farmington. Rose's Basic* Cookie Cake 1 cup shortening 1 scant teaspoon baking 1 cup sugar soda 2 eggs 1 scant teaspoon baking 2 tablespoons orange i::in.d powder 2 tablespoons orange Jmce 14 teaspoon mace 2 tablespoons lemon rind 3%, cups all-purpose flour, 2 tablespoons lemon juice sifted Y2 teaspoon nutmeg (One-quarter cup milk and 1 teaspoon vanilla may be substi­ tuted for citrus fruit rind and juice). Cream, sugar and shortening. Add eggs and mix well. Add liquid gradually and mix and add dry ingredients and blend well. The batter will be thick. Covers hands with flour and press dough in pans. Top with fresh or drained canned fruit. For a , bake in 350-degree oven for about 30 minutes or until golden brown. Decrease time for smaller Bize cakes. Can also be topped with cinnamon and sugar. This recipe serves about 20. If fruit is still hard when dough is brown, remove from oven and cover pan with a sheet of waxed paper. Leave on for 10 or 15 minutes and fruit will soften. Dough may be kept refrigerated for about one week. 14 THINKING ABOUT A NEW KITCHEN? THINKING ABOUT SAVING MONEY? CALL GLENNEY'S

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15 Mrs. Edward Price of 76 Linnmore Dr. gifts her close friends with Christmas Fruit Loaf Cake. She is a dental assistant to Dr. James D. Piccin, a member of St. Margaret's Circle, Daughters of Isabella, and a communicant of the Church of the Assumption. * Christmas Fruit Loaf Cake 1 pound butter 112 pound green candied ­ 1 pound granulated sugar ries (about 21,4 cups) 1 pound white i·aisins 1 pound flour (4 cups) 1 tablespoon baking powder 1 pound pecan meats %, teaspoon salt 112 pound red candied cherries 2 ounces lemon extract 6 eggs Soften butter in large bowl, add sugar a little at a time and cream until light and fluffy. Sift flour, baking powder and salt together. Add one egg at a time to creamed mixture and alternate with the dry ingredients until all are used. Coat raisins, pecans and cherries with a little flour and add to batter and mix well. (A few red and green cherries may be put aside to be cut up and used as decoration on top of the unbaked loaves). Place batter in three medium size, gre2Ged and floured loaf pans, or two large loaf pans. Bake at 325 degrees for 45 minues for the smaller pans or one hour for the larger pans.

16 Miss Karen Hicks, left, of 69 Walker St., and! Miss Bonnie Minton of 55 Conway Rd. are teen-age friends that enjoy cooking. The recipe for German Wedding Ring Cake was given to Bonnie by a friend in New York City. Karen is a senior at Manchester High School, a member of the P ep Club, French Club, Folk Music Club and Sock and Buskin. She is a member of St. James' CYO and sings in the adult choir at the church. Bonnie, a grad­ uate of Manchester High School, is a member of Scandia Lodge, Order of Vasa, and the Little Theater of Manchester. * German Wedding Ring Cake

1 cup sugar pinch salt 3 eggs 3 cups all-purpose flour 1/2 pound margarine 2 teaspoons baking powder 1 cup sour cream 1 teaspoon baking soda 1 teaspoon vanilla 112 cup chopped walnuts 1 te213poon cinnamon

Cream sugar, shortening, eggs, sour cream and vanilla; blend well. Add flour, baking soda, baking powder and salt and mix. Pour half batter into a greased eight- or nine-inch tube pan. Mix 1 teaspoon cinnamon, one-quarter cup sugar and chopped walnuts and sprinkle half of the mixture over batter. Pour remaining bat­ ter in pan and top with the rest of the nut mixture. Bake in 375 degree oven for 45 minutes. Cool and top with sifted confectioner sugar.

17 Cream Wafers 1 cup soft butter 2 cups sifted flour lJa cup cream . . . . Mix together and chill. Roll out one-eighth mch thick and cut in small circles. Coat each side with granulated sugar. Place on ungreased cookie sheet. Prick wafers with tines of fork four or five times. Bake at 375 degrees for seven to nine minutes. Cool and fill and frost. These cookies freeze well. * Filling 1,4 cup butter 1 egg yolk %, cup powdered sugar, sifted 1 teaspoon vanilla Cream above ingredients and fill wafers. * Frosting 1 cup powdered sugar, sifted 1 cup powdered sugar, sifted 2 tablespoons cream l,4 cup butter 1 teaspoon vanilla 1 square melted chocolate or 1 teaspoon vanilla Cream frosting and ice filled cookieis . --- Mrs. Jam es K. Neary * * * * * Soft Sugar Cookies 112 cup butter or margarine 1 teaspoon salt 1112 cups sugar l/ 2 teaspoon baking powder 2 eggs 1/ 2 teaspoon baking soda 1 teaspoon vanilla 1 cup dairy sour cream 3 cups sifted enriched flour Cinnamon-sugar Cream butter to consistency of mayonnaise; add sugar gradu­ ally, while continuing to cream. Add eggs one at a time, beating well after each addition. Add vanilla. Beat until light and fluffy. Mix and sift flour, salt, baking powder and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. For three-inch cookies, drop by heaping teaspoons on well­ greased cookie sheets, well apart. With spatula, flatten into circles about two inches in diameter. For super-size, five-inch cookies, use one-quarter cup meru>ure of batter for each cookie; flatten into circles about four-inches in diameter. Sprinkle with cinna­ mon-sugar. Bake in hot oven, 400 degrees, 10 to 12 minutes. Makes about 30 three-inch or 18 five-inch cookies. For chocolate sugar cookies, add two squares (two ounces) of unsweetened chocolate, melted and cooled, to creamed mixture. Continue as above. For raisin sugar cookies, add one cup seedle r::t> raisins to creamed mixture. Continue as above. -- - Mrs. Walter Kilpatrick 18 According to her mother, Mrs. Jerry N. Coro, Miss Sharon Lee Coro of 92 Hollister St. is "the cake and cookie maker in the ." She usually prepares the evening meal for her family and often serves Jiffy Apple Cake for dessert. She is a senior at Manchester Hi.gh School and plans to take a secretarial course at Chamberlayne Junior .::1llege, Boston, Mass., after graduation. Jiffy A ppl* e Cake 2112 to 3 cups chopped apples 1 teaspoon cinnamon 1 cup all-purpose flour 112 teaspoon salt 1 cup sugar 1 teaspoon baking powder 112 cup butter or margarine 1 teruspoon baking soda 2 eggs, well beaten whipping cream Cream shortening and sugar and add eggs. Sift together flour, salt, cinnamon, baking powder and baking soda and add to cream­ ed mixture. Beat well. Add chopped apples. Bake in 8 x 12 x 2-inch oblong pan, which has been greased and floured on the bottom. Bake in 350-degree oven for 30 to 35 minutes. Cool and serve with . Pineappl* e *Coconut * * *Cooki es 1 cup shortening 2 cups rolled oats 1 teaspoon Bait 112 cup raisins 1112 teaspoon baking soda % cup coconut 3 cups flour 112 cup nuts, chopped 1 cup brown sugar 1 cup undrained crushed 1 cup white sugar pineapple 2 eggs . 1/2 cup dates (optional) Cream shortemng and sugar and add well beaten eggs. Beat until Bmooth. Sift flour, salt and soda and add to batter alter­ nately with rolled oats. Mix well. Add pineapple, fruit and chop­ ped nuts. Drop by teaspoon on a greased cookie sheet. Bake in moderate, 350-degree oven 10 to 12 minutes. This makes about five or six dozen cookies. --- Miss Sharon Lee Coro 19 Mrs. Henry Starkweather of 186 Lake St. likes to make Chocolate Morsel Date Cake because it does not require any icing or topping. She is a member of Sunset Rebekah Lodge and a past noble grand, Sunset Circle, Past Noble Grands; Trinity Association of Past Noble Grands and the Rebekah Assembly of Connecticut. * Chocolate Morsel Date Cake 1 cup dates, chopped fine 1% cups all-purpose flour 11/2 cups hot water 1 cup nut meats, chopped 2114 teaspoons baking soda % teaspoon vanilla %, cup shortening 112 teaspoon salt 114, CUJCS sugar 1 6-ounce package choco­ 2 eggs late bits Mix one cup dates, one and one-half cups hot water and one and one-half teaspoons baking soda in bowl and set aside. In separate bowl combine three-quarters cup shortening, one cup sugar, two eggs, three-quarters teaspoon vanilla, cream well and add date mixture and blend well. Sift one and three-quarters cup flour, three-quarters teaspoon baking soda and one-half teaspoon salt into other ingredients and mix well. Batter will appear thin. Pour batter into a 9 x 13-inch greased pan. Sprinkle over batter, in the following order, one-quarter cup sugar, one cup chopped nuts and chocolate morsels. Bake in 350-degree oven about 45 to 50 minutes.

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Famous For Service Since 1931 Potterton's Manchester's Largest and Oldest TV, Radio, Record and Appliance Store. 130 Center St.-Corner of Church St. 20 An ingredient not usually found in pound cakes makes the Spirited Pound Cake recipe of Mrs. Frank E. Johnson, 47 Linnmore Dr., just a little out of the ordinary. She is a member of the Church of the Assump­ tion and the Ladies of the Assumption and the Lampliter Chapter of the Questers, of which she is secretary. * Spirited Pound Cake 1 cup butter Vs teaspoon salt 1% cups all-purpose flour, 5 eggs, beaten sifted 11/2 cups sugar 1 teaspoon baking powder 2 tablespoons whiskey 1;8 teaspoon Illace Creail1 butter. Sift flour, salt, Illace and baking powder three tiilles. Add to butter. Beat eggs, add sugar and then add to flour mixture. Add whiskey last. Bake in greased and floured t ube pan in 350-degree oven for one hour. * * * * * NEIGHBOR'S HINT If you are using instant vanilla pudding as a custard sauce and the pudding gets too firm after chilling, juBt beat it up with a rotary (hand or electric) beater.

21 and

Pot De Creme Au Chocolat 1 6-ounce package semi­ 3 tablespoons sugar sweet chocolate bits pinch salt 1 egg % cup milk or cream 1 teaBpoon vanilla Heat milk or cream to boiling point. Put other ingredients in electric blender and add hot milk. Immediately turn blender to low speed and blend for one minute. Pour into serving cups. Chill until firm. - - - Mrs. Arthur Stewart

Apple* * P * ancake * * German pancake batter 2 tablespoons butter 2 or 3 ripe apples sugar powdered cinnamon Wash apples; peel, core and slice thin. Melt enough butter in very large frying pan to coat bottom and sides of pan; pour coat­ ing of batter in pan (two or three tablespoons). Tilt pan to spread batter. Let cook about one minute. Cover pancake with apples. Pour remainder of batter over apples. Turn pancake with wide turner, when browned on bottom; brown other side. Fold over like omelet or roll loosely. Cut in half. Sprinkle with sugar and cinnamon. This recipe serves two. German Pancake Batter 1 egg 112 teaspoon sugar 14 cup flour, sifted % cup milk pinch Galt Beat egg slightly; beat in flour, salt and sugar and then milk. Beat five minutes in all. Batter should be thin and smooth. - -- Mrs . Kenneth Morgester 22 Independence Day was celebrated by Mr. and Mrs. Arthur Vinton of Rt. 30, North Coventry, by recalling the events which made the day a memorable one in the past. Making homemade Ice Cream was a family project at July 4th picnics. The Vintons have seen many changes in Cov­ entry during the past 50 years and have served on town, school, Grange and fire department and church committees through the years. Since re­ tiring as owners of a general store they have been active in the Historical Society of Coventry and the Second Congregational Church of Coventry. Mrs. Vinton says, "July 4th was a happy day for everyone. One big event was the making of ice cream, a family project. Ice had to be dug out of the ice house, crushed into small pieces by various ways, a real job for the boys, while the girls prepared the cream mixture for the gallon freezer. This was the recipe used." * 1 quart rich milk 4 cups granulated sugar 8 eggs (white and yolks 3 pints heavy cream beaten separately) 5 teru:;poons vanilla Heat milk to boiling point. Beat egg yolk until light, add sugar gradually and beat again. Add hot milk to this mixture, a little at a time, beating while adding the milk. Beat whites of eggs until light and add to mixture. Put mixture in top of double boiler and cook about 15 minutes, until the consistensy of boiled custard. Pour into a bowl and set aside to cool. When quite chilled, beat in the heavy cream and vanilla and freeze in an ice cream freezer surrounded by crushed ice and plenty of salt. "All took a turn at the crank of the freezer until the mixture wr.s nearly frozen. The paddles were then removed and cover replaced. More ice and salt were packed in around and over the container and it was left covered until dinner which to all con- cerned, seemed a long time to wait." ' ' 23 Mrs. Truman A. Crandall of 58 White St. named a dessert for her favor­ ite organization, Mountain Laurel Chapter of Sweet Adelines, Inc. She is active in community activities and was vice chairman of the Republican Town Committee for three terms. She is a member of Second Congrega­ tional Church, the Manchester Women's Republican Club and a foun sugar 1 small bottle maraschino 1 package cherry or rasp­ cherries berry gelatin. Prepare gelatin as directed and set aside until slightly thick­ ened. Whip cream and add sugar. Add whipped cream to gelatin. Cut cherries and marshmallows into small piece.s and fold care­ fully into gelatin and whipped cream mixture. Line bottom and sidoo of oblong pan with waxed paper or foil. Cover bottom of pan with macaroons and add half of filling. Add another layer of macaroons and remainder of filling. Sprinkle top with macaroon crumbs. Place in refrigerator for four hours or more. Cut in squares and serve. This recipe servro 10 or 12. * * * * * When Mrs. Donald Cornell of 148 Bissell St. entertains a large group she usually serves Pineapple Angel Cake Dessert which is ample for a group of 20 to 24. Mrs. Cornell is a member of St. Margaret's Circle, Daughters of Isabella, and its former vice regent. * Pineapple Angel Cake Dessert 1 large angel cake 1 package miniature marsh­ 2 packages lemon gelatin mallow (3 cups) 2 cups hot water 1 pint whipped cream 1 No. 2 can crushed pineapple extra container of cream for 1 9-ounce can crushed pine- topping apple

Drain pineapple and Bave juice for gelatin. Dissolve gelatin in hot water and add two cups of cold liquid, the pineapple juice plus cold water. Chill until gelatin starts to set and add drained pine­ apple, marshmallows and whipped cream. Fold together. Break cake into small bits and cover bottom of oblong pan, about 9 x 13 x 21/2. Cover with a layer of half the gelatin mixture and re­ peat with a layer of cake and layer of gelatin. Chill in refrigerator until firm. Cut in squares and serve with whipped cream with a cherry on top of each square.

24 Shady Glen Healthful Quality Dairy Products Help a good cook become a better cook. Shady Glen Milk Homogenized and pasteurized in our own spotless plant Shady Glen Heavy Cream Shady Glen Cottage Cheese Shady Glen Farm-Fresh Eggs ... and, of course, for dessert, delicious Shady Glen lee Cream . / fBaJt

Routes 6 & 44A - Manchester, Conn. Lenny Gauba of 10 Russell St. became interested in cooking at an early age and likes to develop his own recipes. Fruit Squares is an original dessert. He is a member of St. James' CYO and the Manchester Ski Club. * Fruit Squares

4 cups all-purpose flour 2 teaspoons vanilla 1 cup sugar 2 sticks margarine 2 teaspoons baking powder fruit 2 eggs, beaten

Sift flour, baking powder and sugar together, add beaten eggs, vanilla and margarine. Blend mixture until ingredients form crumbs. Put half of mixture in a greased and floured 9 x 13-inch baking dish. Spread fruit (any prepared pie filling may be used) over crumbs without pressing down. Spread remaining crumbs over fruit. Bake in 350 degree oven from 50 to 60 minutes, until light golden brown. Cool and cut into squares.

26 Mrs. Ralph Clark of 72 Oak St. enjoys cooking and' often makes up her own recipes. Custard is her original concoction. She is a member of the Kaffee Kla tche Group of the Manchester unit of the Hartford YWCA. * Custard Rice Pudding

6 eggs, beaten 1/ 2 cup packaged pre-cooked 112 cup sugar rice 1 quart milk % cup raisins (optional) 1 teaspoon vanilla nutmeg Add sugar, milk and vanilla to beaten eggs and mix well. Add rice and raisins, mix together and sprinkle with nutmeg. Bake in 350-degree oven for about one hour. Stir thoroughly every 15 minutes until custard-like in consistency. Remove from oven. Serve warm or cold with whipped cream. * * * * * Lemon Delight 1 tall can evaporated milk % cup sugar 1 package lemon gelatin 114 cups cookie crumbs, either 114 cups boiling water vanilla wafers or cream 3 tablespoons orange juice filled sugar cookies may rind of 1 lemon be used Chill evaporated milk in refrigerator overnight. Dissolve gelatin in boiling water. Mix in orange juice, s ugar and lemon rind. Place in refrigerator until slightly thickened. Whip chilled milk in large bowl and add gelatin mixture and whip together. Cover bottom of oblong glass dish, about 9 x 13 inches, with cookie crumbB and pack down firmly. Save a few crumbB to sprinkle on top of mix­ ture. Add gelatin mixture and chill in refrigerator for at least 31;2 hours. - - - Mrs. William Zaverella * * * * * NEIGHBOR'S HINT If those rolls are a little dry, sprinkle them with a tablespoon or two of water and heat them in a covered double boiler over boiling water. Midway through the reheating, change the posi­ tion of the rolls so that the bottom ones are placed at the top. This way all the rolls will heat evenly. If you are cutting down rather than cutting out on a weight-watching program, spread the b!1~ter thin on your morning , help yournelf to only a sus­ p1c1on of salad dressing and be content with very small portions of rich desserts.

27 Pies and Pastries

Mrs. Joseph C. Tracy of School Rd., Bolton, won first prize in a state­ wide contest sponsored by Connecticut Milk for Health and Hartford Electric Light Co. for her recipe for Butterscotch Date . She is a member of Bolton Congregational Church and president of its Ladies' Benevolent Society. She is also a member of the executive board of the church. * Butterscotch-Date Cream Pie

1 baked nine-inch pie shell 1,4 cup cornstarch 2112 cups milk dash salt 6 tablespoons butter or 112 cup sliced, pitted dates margarine 1 teaspoon vanilla extract 2 egg yolks 1 cup heavy cream, whipped 1 cup light brown sugar, ~ cup chopped pecans firmly packed

Heat two cups milk and butter in top of double boiler. Beat egg yolks in bowl and stir in sugar, cornstarch and salt, which have been mixed together. Blend remaining one-half cup milk in mix­ ture in bowl and add to heated milk in double boiler. Cook over hot but not boiling water, stirring until thick and smooth. Add dates and vanilla. Refrigerate until cold. Stir cold mixture gently and fill baked pie shell. Refrigerate the pie at least eight hours, or overnight. To serve, whip the cream and cover top of pie with swirls. Sprinkle chopped pecans around edge of pie.

28 Scentillating Lemon Pie, named for its wonderful aroma, is a dessert Mrs. Burton A. Rice makes when she is sure that her guests enjoy the flavor of tart lemon filling. She is a m ember and officer of the Women's Auxiliary of Manchester Memorial Hospital, and a member of South Methodist Church and PTAs of South School, Bennet Junior High School and Manchest er High School. Scentillating* Lemon Pie Pastry for 9-inch pie 113 cup soft butter or mar- 11h tablespoon granulated garine sugar 3 eggs, well beaten 1 teaspoon ground nutmeg 2 tablespoons grated lemon 1112 cups granulated sugar rind 3 tablespoons all-purpose 3 peeled lemons, very thinly flour sliced 1,4 teaspoon salt 1h cup cold water Heat oven to 400 degrees. Make up favorite pastry for a two­ crust nine-inch pie. Roll out half of pastry, then use to line a nine­ inch pie plate, making a high, stand up, fluted edge; refrigerate until needed. On lightly floured board, roll other half of pastry into a nine­ inch circle. On it invert a round bowl that measures 8 inches across. With pastry wheel or sharp knife, trace around bowl, cutting through pastry. Remove bowl and with pastry wheel or knife, cut circle into six equal wedges. With wide spatula, lift pastry wedges to cookie sheet. Mix nutmeg and one and one-half tablespoons sugar and sprinkle on pastry wedges. Bake 10 min­ utes or until lightly browned; set aside to cool. In a bowl, stir one and one-half cups sugar with flour, salt, butter or margarine, eggs, rind, sliced lemons and cold water; carefupy pour into crust. Bake 25 minutes. Then place three pas­ try triangles on p~e, equally separated, with points touching at Center. Bake 10 mmutes; cool. Cut pie into six wedges and serve. 29 Grapefruit Pie 1h cup cornstarch 3 eggs, separated 11,4 cups sugar 1 teaspoon butter 1,4 teaspoon salt 1h cup grapefruit juice 1% cups boiling water 1 teaspoon grated rind. Mix cornstarch, sugar, salt and boiling water and blend well. Cook for 15 minuteB in top of double boiler, stirring until thick and smooth. Beat yolks of eggs slightly and pour cornstarch mix­ ture slowly onto yolks, stirring constantly. Return to top of dou­ ble boiler and cook for two minutes. Remove from heat and add butter and grapefruit juice and rind. Stir until well blended. Pour into nine-inch baked pie shell and cover with made from egg whites. Bake in 350 degree over until meringue is lightly brown. - - - Mrs. Raymond Merriman

Sour Cream Apple Pie is a *dessert * * that * Mrs. * W

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31 Mrs. Clifford Callahan of 21 H orton Rd. makes Tea Time Tassies from an old recipe. She is a member of the Women's Auxiliary of the Hartford YMCA, Greater Hartford Home Economists Club and the Emma Nettleton Group of Cen ter Congregational Church. * T eatime T assies Cheese Pastry 1 3-ounce package cream 1/ 2 cup butter or margarine cheese 1 cup all-purpose flour Soften cheese and butter at room temperature. Blend well. Stir in flour. Chill at least one hour . Press dough in tiny ungreased cups, about one and three-quarter inches in size, covering bottom and sides. Use about one heaping teaspoon of dough per cup. Dough may be made two to four days ahead of time and stored in refrigerator until ready to use. * * * * * Pecan Filling 1 egg 1 teaspoon vanilla %, cup light brown sugar Vs teaspoon salt 1 tablespoon soft butter Mix ingredients and beat until smooth. Break one-half of ape­ can into pieces and place in each dough-lined cup. Fill with egg mixture, about one teaspoon per cup. Press a pecan half on each tart. Bake in 325 degree oven for 25 minutes. Let cool about one­ half hour before removing from pans. This recipe makes two dozen tarts. 32 Mrs. Jolm Lessard of 844 Vernon St. is the mother of five but still finds time to make P ecan-Apple Pie, her husband's favorite dessert. She makes almost all of her own and her children's clothes and cans vegetables from a garden that she tends. She is a member of St. Bartholomew's Church. * Pecan-Apple Pie

2 tablespoons soft butter 6 cups sliced apples 30 pecan halves %, cup sugar 1h cup brown sugar, well 2 tablespoons flour packed 1 teaspoon cinnamon Pastry for two-crust nine­ 112 teaspoon nutmeg inch pie 1 teaspoon vanilla

Line 9-inch pie pan with 13-inch circle of aluminum foil, leav­ ing one-inch overhanging edge. Spread soft butter over the foil. Press pecan halves, flat side up, into butter. Gently pat brown sugar into butter. Prepare pastry and roll into an 11-inch circle. Ease into pie pan over other mixture.

Mix apples, sugar, flour and spices and put into pie pan over crust. Cover with top crust and seal and flute. Prick with fork. Brush lightly with milk. Preheat oven to 450 degrees. Place pie in oven and bake for 10 minutes. Lower temperature to 375 de­ grees and bake 35 to 40 minutes. Remove from oven and let stand five minutes. Invert on serving plate. The pie is very good when served warm.

33 Frosty Lime Pie not only sounds like a wonderful hot weather dessert but looks the part as well. Mrs. Willis Kelley of 152 Lenox St. serves it often during the summer months. She is a member of Center Congre­ gational Church and active in its Emma Nettleton Group and Women's Fellowship. Frosty Lime Pie Pastry* for 9" Pie Shell 1 cup sifted all-purpose flour Ya cup lard, very cold %. teaspoon salt 1 tabloopoon cold water Mix flour with salt and cut in lard with pastry blender. Sprinkle with water and mix with fork until all flour is moistened. Gather dough together in firm ball. Roll out and fit into pie plate and build up fluted edge, hooking points of edge under rim of pan. Prick pastry thoroughly with fork to prevent puffing during bak­ ing. Bake until golden brown in 400 degree oven about 10 to 15 minutes. Cool. * *Filling * * * 1 cup applesauce 1 cup very cold evaporated 1 package lime gelatin milk 1h cup sugar 1 tablespoon lime or lemon juice Heat applesauce to boiling point. Add gelatin and stir until dis­ solved. Mix in sugar and remove from heat and cool until almost stiff. Whip cold evaporated milk until stiff with lemon or lime juice. Pour into gelatin mixture and mix slowly. Put in pastry shell and chill at least an hour before serving. Decorate with chopped nuts, mint leaves or thin slices of lime, twisted.

Here is real old fashioned goodness! And what variety­ Choose from 30 flavors ! At the plant, be sure to see our com­ plete line of: Ice Cream Sticks, , Cups, Decorated Slices, Ice Cream Cakes and Pies for the holidays. AVA.ILA.BLE AT YOUR NEAREST NEIGHBORHOOD ROYAL ICE CREAM DEALER'S STORE. OR AT OUR PLANT. ICE CREAM COMPANY INC. MANUFACTURERS OF ORFITELLl'S "SPUMONI" 27 WARREN ST., Manchester - 649-5358

34 Main Dishes

J apanese Teriyak i Steak is a main dish that Mrs. Robert DiGiovanni of 466 W . Middle Tpke. often serves when enterta ining. She is a m ember of the Newcom er's Club of the YWCA, and St. Mary's Episcopal Church. * Japanese T eriyaki Steak 3 pounds beef, preferably 1 clove garlic round steak 1 small piece root, 112 cup soy sauce crushed 2 tablespoons sugar Slice meat thin across grain and soak for 30 minutes in sauce made from remaining ingredients. Drain. Place on rack and broil from 5 to 10 minutes on each side, or until brown. This recipe serves 6. * * * * * Chicken with Sour Cream. 3 pound chicken cut into fry- 1 cup milk ing pieces l 4-ounce can mushroo:rru; 1 can condensed mushroom seasoned flour soup potatoes and carrots, 1 pint commercial sour cream optional Roll chicken pieces in seasoned flour and brown. Place chicken in cass~rol e. Mi.x other ingredients, except vegetables and pour oyer ch1cke1!-. Pieces of potatoes and carrots may be added if de­ sired. Bake m 325-degree oven two hours. ThiB recipe serves four. --- Mrs. Robert DiGiovanni

35 Plantation Casserole

2 cups cooked ham, chicken 1~ pound processed Ameri­ or beef, cubed can cheeGe cut in small 11/2 cups cooked peas, drained. pieces Lima beans or cut-up car­ 11.~ cup evaporated milk rots may be substituted ~ cup onion, cut up 1 No. 1 can (1 pound) 1 tablespoon Worcester­ cream style corn shire sauce

Mix and place ingredients in a greased 12 x 8-inch baking dish. Bake in 400 degree oven 10 minutes, or until bubbly at edges. Mix 1 cup prepared mix, 1/2 cup yellow corn meal, 2 tablespoons sugar, y2 teaspoon salt, 1 egg and % cup evaporated milk. Mix well and pour on hot mixture, leaving center uncovered. Spread dough to edges of baking dish. Bake 20 minutes in a 400 degree oven, or until golden brown. This recipe serves 6. - -- Mrs. Raymond Merriman

36 Mr. and Mrs. J acque Emprin of Caen, France, spent a month as house guests of Mr. and Mrs Cha rles Gilbert, 42 Wellington Rd. Mrs. Emprin prepar ed a n a tive dish, Omelette Normande, for her hosts. H oneym ooners, the Emprins came t o the United Sta tes on a chartered student flight and a very tight budget. The hospitality of their Manchest er friends was warmly appreciat ed. They are both English t eachers and w ill t each in Caen.

*

Omelette Normande 6 eggs 1h cup milk 3 medium cooking apples pinch salt 3 level tablespoons sugar butter

Peel apples and slice thin. Cook in butter in covered pan until transparent, about 15 minutes, on medium heat. Remove from pan. Beat eggs and milk and salt and place half the mixture in pan and melted butter. Cook about two minutes, until set but not hard. Place apple slices on eggs and cover with remainder of egg mixture. Cook about five minutro on low heat, or until omelet is set. Remove from pan to heated platter and sprinkle with sugar. Serve immediately.

37 Chicken with Orange Glaze is a favorite of Mrs. Melvin Horwitz, 223 Ludlow Rd., who says it may be prepared well in advance, frozen, and reheated for serving. She is a member of the Women's Auxiliary of Manchester Memorial Hospital, the League of Women Voters, B'nai B'rith, and the Sisterhood' of Temple Beth Sholom. Her husband is a Manchester surgeon. * Chicken with Orange Glaze 3 small chickens, cut up 112 teaspoon ginger 3 small cans frozen orange 112 teaspoon garlic powder juice, undiluted 1 tablespoon minced green 1112 sticks margarine onion 3 tablespoons brown sugar Seru;;on chicken with salt, pepper and monosodium glutamate and spread out in foil-lined pan with skin side up. Bake in 350- degree oven for 30 minutes. Heat remaining ingredients until juice and margarine are liquid. Pour over chicken. Reduce oven to 325 degrees and continue baking for about one hour, basting every 15 minutes. Chicken will be glazed and brown. Place in serving dish and garnish with orange wedges. This recipe serves eight.

38 Meat Loaf and Vegetables

2 pounds lean beef ground 112 teaspoon pepper 2 eggs 14 teaspoon onion powder 3 tablespoollB wheat germ (optional) or 1ls teaspoon garlic powder 2 tablespoons bread or (optional) cracker crumbs 2 or 3 cans condensed tomato 2 teaspoons salt soup dash of oregano optional) 6 or 8 medium potatoes, 1 tablespoon dehydrated pared vegetable flakes 6 or 8 medium onions, peeled

Spread meat in large oblong baking pan and sprinkle with dry ingredients. Beat eggs and mix with one-half can tomato soup. Pour over meat and mix together thoroughly. Make loaf in center of pan and surround with potatoes and onions. Pour soup over vegetables. Bake in 350-degree oven for one hour or until vege­ tables are tender. Turn vegetables in sauce twice during baking time. Leftover vegetables may be added around meat loaf. This recipe serves 6 or 8. - -- Mrs. Truman Crandall

* * * * *

Party Noodle Casserole with Corned Beef

1 8-ounce package of wide 14 cup diced pimento noodles, cooked 1 can mushroom slices, 2 tablespoons butter drained 1 tablespoon minced onion 1h teaspoon salt 1 can cream of mushroom 1'4 teaspoon pepper soup 1 can corned beef, diced 1/2 cup milk 1'4 cup flavored 2 teaspooll6 prepared 2 tablespoons melted butter mustard

Melt butter, saute onion and add soup, milk, mustard, pimento, salt and pepper. Combine cooked noodles with soup mixture and corned beef. Place in 11/2-quart buttered caSBerole. Top with bread crumbs which have been mixed with melted butter. Bake in 350- degree oven for 20 minutes. This recipe serves four to six. --- Mrs. John L. Treybal

39 The electric blender is a well-used' appliance in the kitchen of Mrs. Arthur Stewart, 179 Boulder Rd., who uses it to prepare Salmon Mousse. She is a native of Richmond, Va., and came to Manchester six years ago. She is a member of the Women's Auxiliary of Manchester Memorial Hospital, public relations chairman of Manchester Civic Orchestra and Connecticut Opera Guild and a member of the Greater Hartford Branch of National League of American Penwomen, and the Hartford Symphony Auxiliary. * Salmon Mousse 1 envelope unflavored gelatin 1 1-pound can salmon 2 tablespoons lemon juice 14, teaspoon paprika 1 .small slice onion 1 teaspoon dill 112 cup boiling water 1 cup heavy cream 112 cup mayonnaise Put gelatin in electric blender and add lemon juice, onion slice and boiling water. Cover and blend on high speed for 40 seconds. Turn off blender and add mayonnaise, salmon, paprika and dill. Cover and turn on high speed until vortex forms then gradually add heavy cream. (If vortex does not form at once, stop blender and push contents toward center with rubber spatula). Blend no longer than 30 seconds. Pour into a quart mold and chill. Serve with mayonnaise. 40 For a hearty cold weather dish, Mrs. Robert M. Hall of 165 Autumn St. serves her family Hungarian Pork Chops. She is a communicant of St. James' Church, and a nurses' aide at Manchester Memorial Hospital. * H ungarion Pork Chops 6 Medium pork chop;, 1 large can tomatoes center cut % cup water 1 large Spanish onion 3 large green peppers 11/2 cups rice Cook rice. Slice onion, clean, wash and halve pepper . Drain tomatoes and save the juice. Brown pork chops well in frying pan, remove from pan and put into deep pan. Add water and juice from tomatoes to frying pan to make brown liquid. Save for later. Place slice of onion on chops, top with rice, tomatoes and one-half green pepper chopped. Pour brown juice over chops and cover roaster. Bake in pre-heated 350-degree oven for one hour, or until chop are tender. * * * * * Roque fort Quiche 112 cup Roquefort cheese Y2 teaspoon salt 3 tablespoons soft butter l/s teaspoon pepper 1,4 cup heavy cr eam 1 teaspoon paprika 3 eggs 1 eight-inch unbaked pie l/ 2 i)Ound cream cheese shell ( 8 ounce package) P ut ingredients, a few at a time, in mixer and blend well at medium speed until all are well mixed. Pour into pie shell and bake in 425 degree oven for 25 minuter.; or until cheese looks golden brown and puffy. --- Mrs. Albert Thiele, Scarsdale, N. Y. * * * * * Green Rice Casserole 2 cups uncooked rice 2 cups grated American 2 cups milk cheese 2 eggs 1 small clove garlic, minced 1 cup finely chopped parsley 1h cup salad oil 1 cup chopped green pepper Cook rice, mix other ingredients and pour over cooked drained rice in well greased casserole. Bake in 350-degree oven 45 minutes. This recipe serves eight. -- - Mrs. Charles H. Ferguson Mrs. Jan Wallert of 32 Woodbridge St. is a native of Amsterdam, Holland. She prepares Veal Croquettes from a Dutch recipe and says they are as popular in H olland as hamburgers are in America. Before coming to Manchester she and her family lived in Adelaide, . Dutch Veal* Croquettes 1 cup boullion (preferably 1 envelope plain gelatin, homemade) dissolved 1,4 cup butter or margarine 1 cup chopped cooked veal 6 tablespoons flour few drops lemon juice, 2 teaspoons chopped chives dash pepper or shallots Melt butter on low heat and gradually add flour and mix until smooth. Add bouillon gradually to flour and butter, stirring while adding liquid. Bring mixture to a boil for a few minutes until thickened, remove from heat, blend in gelatin and add remaining ingredients. Cool in pan and spread on plate until cool. When firm enough to handle, form into eight croquettes. Add two teaspoons water to one egg and mix well. Roll cro­ quettes first in bread crumbs, then in egg mixture and finally in crumbs. Fry in deep hot fat until brown. These may be made with chicken instead of veal. They may also be formed into small round ball s and be served a.s hot hor d'oeuvres. Croquettes may be prepared in advance and chilled until ready to fry. Chill after croquettes have been rolled in bread crumbs once. When ready to fry dip in egg mixture, then in crumbs and cook. Mrs. Wallert makes the bouillon she tIBes in the recipe from veal or chicken stock. Bouillon 1 pint water Few sprigs parsley 1h pound veal or chicken Dash of ground cloves 1 ~mall onion Salt and pepper to taste Sn:nmer meat in water for one-half hour and add remaining in­ gredients and continue simmering for another half-hour. 42 Complicated recipes are simple for Mrs. Kenneth Morgester, of 40 White St., homemaking teacher at Illing Junior High School, who likes to prepare Schnitzel a ' la Luchow from a recipe given to her by the of the famous New York restauran t. She is a member of Concordia Lutheran Church, where she is in the junior choir , Altar Guild and a Sun­ day School teacher. She is president of the Greater Hartford Economics Club. * Schnitzel a' la Luchow 4 eight-ounce veal cutlets % teaspoon pepper 6 table.spoons butter 10 medium-size mUBhrooms, 1 cup stock: sliced 6 eggs 16 stalks hot cooked 1 tablespoon chopped chives asparagus 1 teaspoon salt Wipe cutlets with damp cloth and pound. Cook in four table­ spoons butter until golden brown on both sides and cooked through. Remove cutlets to warmed serving dish and keep hot. Stir stock into pan and cook until smooth and Blightly thickened. Beat eggs, add chives, salt and pepper. Saute mushrooms, cook over moderate heat three or four minutes. Add egg and chive mixture and continue cooking three or four minutes longer, stir- 1·ing like you would scrambled eggs. Pour this mixture over cut­ lets. Streak with a little gravy. Garnish platter with asparagus. This recipe serves four. 43 Mrs. Fred W . Lea of 113 Eldridge St. makes Ravioli for her family at least once a week. She, and her husband, now in semi-retirement, both help their sons in the market on Spruce St. that they have taken over from their parents. She is a member of the Cristofaro Colombo Society and St. James' Church. * Rav ioli Filling 3112 pounds chuck roast 1 cup grated Parmesan 1 small frying chicken cheese 112 pound sweet Italian 1 cup seasoned bread crumbs 6 eggs salt and pepper to taste Ro£!Gt chicken and meat until well done. Fry sausage until well done. Remove meat from bones of roast and chicken and put through food chopper with Italian . Mix with eggs and othel' ingredients and set aside. Dough 2 pounds all-purpose flour 6 eggs (8 cups) 112 teaspoon salt Mix dough and knead until well blended. Set aside for about 15 minute.:; or longer. Mrs. Lea uses a ravioli machine, but dough can be rolled by hand until very thin, a small amount at a time. Put about one-half teaspoon filling on dough and use pie cutter to cut into individual squares. These may be frozen until used. When ready to serve, boil in salted water, about 10 minutes. Mrs. Lea serves ravioli with spaghetti sauce and grated Parmesan cheer:;e, or with melted butter and cheese. 44 A widely traveled, close friend of Mrs. Jesse H . Bannist er , 155 Ferguson Rd., gave her the recipe for Shrimp Supper Mold from recipes she ob­ ta ined in France. Mrs. Bannister, formerly active in Girl Scout ' vork, is p resently a participant in the Bloodmobile program of the American R ed Cross. She is a member of Trinity Covenant Church a nd its Church Guild, and a m ember of the Kaffee Klatsche Group of the YWCA. Shrimp Supper* Mold 2 tablespoons plain gelatin 1,4 cup cider vinegar 14 cup cold water 1¥2 cups cooked shrimp 3 cups tomato juice Y2 cup mayonnaise 1 teaspoon salt Y2 cup chopped celery 1 tea poon onion juice 1,4 cup chopped green pepper Soften gelatin in cold water. Place tomato juice, salt, onion juice and vinegar in saucepan and bring to boil. Remove from heat. Add gelatin and stir until dissolved. Chill until Glightly thickened. Place three-fourths cup chilled mixture in loaf pan. Arrange eight whole shrimp in this layer. Chill thoroughly. Blend remaining mixture and mayonnaise with beater. Fold in celery, pepper and shrimp and fill mold. Unmold. Garnish with salad greens. Serve with herb mayon- naise. * * * * * Egg and String Bean Casserole 1 dozen hard cooked eggs 1 small can mushrooms in 14 teaspoon dry mustard butter 1/s teaspoon powdered sage 3 cans French style green 1 tablespoon grated onion beanG 1 can cream mushroom soup, l/2 teaspoon savory undiluted 1,4 teaspcon salt dash pepper Cut eggs lengthwise and remove yolks. Mash yolks and season with dry mustard, sage grated onion and pepper. Add just enough mayonnaise to make smooth mixture and Gtuff eggs . Cut eggs into quarters and line bottom and sides of a two-quart casserole with them. Mix mushroom soup and mushrooms and put over eggs. Drain string beans and mix with savory, salt and pepper and place them on top of the egg and soup layem. Sance* 1,4 cup butter 1 ounce cooking sherry (op­ 4 tablespoons flour tional) 1 cup evaporated milk Scant pinch of salt and 1 pound package American pepper cheese, grated fine Cream butter and flour in top of double boiler. Add milk and cheese and stir until smooth. Add sherry and seasonings and stir over boiling water until thickened. Pour sauce over casserole contentB and top with fine bread crumbs. (Packaged bread crumbs may be used). Dot with butter and spri.nkle with parsley flakes and paprika. Bake m 350 degree oven about 30 minutes. or until bubbly. - - - Mr . Jesse Bannister 45 A chef by profession, Homer Larabee of 51 White St. relaxes by pre­ paring dishes like Roast Chicken with Sherry at home. He creates many of his own recipes and is a dinner chef at the Town and County Club, Hartford. He is a member of the Church of the Assumption, Manchester Elks, Manchester Rotary Club and the Kiwanis Club of Enfield. * Roast Chicken with Sherry 2 3-pound chickens, quartered 1 cup sherry wine 1 medium size onion, diced Rub chickens with butter, sprinkle with salt and pepper and place in roasting pan. Sprinkle with diced onion and pour sherry wine on top of chickens. Bake in 350-degree oven about one and one-half hours, until brown. Baste frequently with liquid from roasting pan. Add more sherry if it evaporates. This recipe serves six. * * * * * Eggplant and Tomato Casserole 2 medium eggplants 2 tablespoons brown sugar 1 No. 21/2 can tomatoes 112 cup seasoned bread crumbs 1 medium onion chopped fine Salt and pepper 14 cup butter Arrange layers of eggplant and tomatoes in greased casserole, reserving enough tomatoes to cover top. Sprinkle each layer with chopped onioTIB, bits of butter and brown sugar. Salt and pepper to taste. Add remainder of tomatoes and surinkle bread crumbs on top of tomatoes. Bake in 375-degree oven from 40 to 50 minutes, or until done. · --- Homer Larabee -16 Mrs. J ohn Preston of 215 H enry St. makes Seafood Casserole from a recipe given to her by a friend. She is a member of the Women's Auxiliary of Manchester Memorial H ospital, the League of Women Voters and the Chaminade Musical Club. * Seafood Casserole

14 pound butter 1 pound fillet of flounder 3 tablespoon flour l/2 pound canned or fresh 3 cups evaporated milk crabmeat 11/2 teaspoons rSalt 21/2 cups lobster meat, fresh 1,4 teaspoon black pepper frozen or canned 1 tablespoon Worcester­ 2 tablespoons sherry wine shire sauce 112 cup dry bread crumbs 1 pound medium size 6 tablespoons grated Par­ Bhrimp mesan cheese 1 pint scallops 1 teaspoon paprika 112 teaspoon capers Melt butter in top of double boiler, gradually stir in flour mix­ ing until it forms a smooth paste. Stir in one cup evaporated milk and cook, stirring constantly, until mixture thickens. Gradu­ ally add remaining milk and cook five minutes more, stirring oc­ casionally.

Continued on Next Page

47 Add salt, pepper, Worcestershire sauce and capers, two table­ spoons chee e and enough paprika to I?-ake i;nixture pink. Wash shrimp, Bhell and clean and cook for five mrnutes with scallop in two quarts boiling water to which two tablespoons salt has been added. Add fillet of flounder the last three minutes of cooking time. Drain and flake scallops and flounder and mix with large sized pieces of crab and lobster. Combine with shrimp and add to cream sauce, stir in sherry and put mixture into three-quart crnserole. Refrigerate until 40 minutes before serving. Top with bread crumbs and remaining cheese and sprinkle with paprika. Bake in 300 degree oven 40 minutes. This recipe serves eight peo­ ple. It is especially good, Mrs. Preston says, served with rice and a tossed salad. MrG. Preston also said that it may be made the day before serving. * * * * * Mrs. Charles Billmyer of 24 Deepwood Dr. prepares German Meat Balls in Caper Sauce from a recipe in her large collection of interesting dishes. Before her marriage she was a dietitian for the Providence School System. * German Meat Balls in Caper Sauce ( K lopse)

6 tablespoons butter 1 teaspoon pepper 1 medium onion, chopped 112 cup ice water 6 slices 6 cups boiling water 1 cup light cream 1~ teaspoon marjoram 11h pounds ground top round 3 sprigs parsley 112 pound ground veal 3 stalks celery (plus leaves) 112 pound ground pork 3 tablespoons flour 3 eggs 2 tablrnpoons lemon juice 2 teaspoons salt . % cup capers, drained

Melt three tablespoons butter and add onions. Saute for 10 minutes. Soak bread in cream for about 10 minutes and press excess liquid out of it. Grind bread, onions, beef, veal and pork in food chopper. Add eggs, one teaspoon salt, one-half teaspoon pepper and ice water. Mix together and shape into two-inch balls. In large Gaucepan combine boiling water, remaining salt, pepper, marjoram, parsley and celery. Drop meatballs into it and boil for 20 minutes. Melt remaining butter in saucepan. Add flour and mix to a smooth paste. Strain Jiquid from meat balls and add to paste, stirring constantly until it reaches boiling point. Cook over low heat for about five minutes and add lemon juice and capers and mix well. Place meatball on a platter and pour sauce over them. This recipe makes 20 meatballs.

48 California Chicken Casserole

3 medium potatoes 3 tablespoons flour 1 medium onion 1:1/2 cups milk 1 package frozen peas and 1,4 teaspoon salt carrots 118 teaspoon pepper 3 tablespoons butter 1 can tuna fish

Dice potatoes and chop onion and cook with peas and carrotls until tender but not mushy. Drain. Melt butter, add flour, salt and pepper, cream until smooth, remove from heat. Gradually add milk, stirring after each addition to prevent lumping. Con­ tinue cooking until sauce thickens. Remove from heat. Add tuna which has been crumbled into small pieces. Mix vegetable and sauce together and place in two and one-half quart casserole. * Crust

3 cups prepared biscuit mix 3 tablespoons cooking oil 1 cup milk

Mix and roll lightly on lightly floured board until the size of the top of the casserole. Place carefully on top of mixture. Those who desire thinner crust may use one-half the crust recipe. Bake in 400-degree oven until golden brown, about 35 to 40 minutes. - - - Mrs. Ralph Clark * * * * * Cacciatori Casserole

4 chicken legs 112 teaspoon oregano 1 large can tomato sauce 112 teaspoon basil leaves, 1 small can tomato sauce ground 1 can tomato paste l/s teaspoon garlic salt 1 can water

Boil chicken legs in salted water for 15 minutes. Remove from water. Simmer Ga uce slowly and add chicken legs and cook until meat comes off bones easily. Remove skin and bones. Chicken should be tender enough to break into pieces in the sauce with a fork. Cook two and one-half cups elbow macaroni until tender in alted water, drain. Mix with sauce. Sprinkle generously with grated Parmesan cheese. Serve hot. -- - Mrs. Ralph Clark 49 Salads and Salad Dressings

Fruited Gelatin Salad 1 No. 2 can crushed pine­ 2 cups juice from pineapple, apple or about 11/2 cups, peaches and oranges drained 2 packages cherry gelatin 1 1-pound can sliced peaches 2 cups boiling water or about 114 cups, drained 14 cup lemon juice 2 medium oranges Rinse oranges and with a sharp knife cut away peel and white membrane. Divide into small sections over measuring cups to col­ lect juice. Refrigerate oranges, pineapple and peaches in covered bowl until used. Combine orange juice with pineapple and peach juice, making two cups. Put cherry gelatin in large bowl and pour boiling water on gelatin and stir until completely dissolved. Mix in fruit juice and lemon juice. Chill. When the gelatin thickens mix in pineapple, peaches and orange sections. Put mixture into mold and refrigerate until firm. This recipe Gerves eight. -- - Karen Hicks and Bonnie Minton * * * * * Mayonnaise 1 egg 14 cup parsley 112 teaspoon dry mustard 2 tablespoons vinegar or 112 teaspoon salt lemon juice 112 teaspoon seafood 1 cup salad oil seasoning Put egg in blender and add mustard, salt, seasoning, parsley, vinegar or lemon juice and a few drops of green food coloring if desired. Add one-quarter cup salad oil. Cover and turn motor on low speed. Immediately uncover and add remaining oil in steady stream. --- Mrs. Arthur Stewart 50 Mrs. J ohn Treybal of 56 Cambridge St. is fond of jellied salads. One of her favorites is Cranberry-Pineapple Sa lad. She is secret a ry to R obert Brock , executive vice president of Ma nchester Cha mber of Commerce. She is a member of Cha minade Musical Club a nd its secret a ry, a member of the Women's Club of Manchester, a nd Women's Investment Club. * Cranberry-Pineapple Jellied Salad 1 package black raspberry 1 can crushed pineapple, or black cherry gelatin drained 1 can whole cranberry sauce lh cup walnuts, broken Dissolve gelatin in one cup hot water. Add pineapple juice plus enough cold water to make one cup. Add crushed pineapple, cran­ berry sauce and walnut meats. Chill until firm. * * * * * Pear Salad 1 package lime gelatin 1 small package cream cheese 1 large can pears 1 cup heavy cream, whipped Drain pears and heat juice almost to a boil, pour over gelatin and cream cheese, which has been creamed. When gelatin and cream cheese have dissolved, put mixture in refrigerator until paFtially set. Chop pears fine and whip cream. Add to gelatin mixture and pour into mold. Chill until set. -- - Mrs. M. Adler Dobkin 51 Mrs. Charles H. Ferguson of 47 Benton St. finds that her Ben Salad with sweet-sour marinade is popular with her guests. She is a member :>f Center Congregational Church and its Emma Nettleton Group, and the Cosmopolitan Club. * Bean Salad 1 can cut green stringbeans, 1 can red kidney beans, drained rinsed 1 can cut yellow stringbeans, 1 medium green pepper, drained chopped 1 medium onion, chopped Toss together in large bowl. * Marinade 1 cup sugar 112 cup vinegar 112 cup salad oil Mix and heat over medium heat until sugar dissolves. Pour marinade over bean mixture and place in covered bowl in refrig­ erator for several hours, stirring occasionally. Drain and serve on alad greens. Thi recipe serves eight.

52 Mrs. R aymond Merriman of 96 Norman St. says her H eavenly Pineapple Mold is a molded salad tha t usua lly a ppea ls to her m ale dinner guests. She is a member of South Methodist Church and its K ehler Circle, and the Kaffee Klatche Group of the Ma nchester YWCA.

Heavenly Pin*e apple Mold 1 3-ounce package lemon 1111, cups crushed pineapple, gelatin drained 1 cup boiling water 1 cup .sharp , % cup pineapple juice shredded 1 tablespoon lemon juice 1 cup whipped cream Dissolve gelatin in boiling water and add pineapple juice and lemon juice. Chill until slightly thickened. Fold in pineapple, cheese and whipped cream. Pour into l l/2 quart mold and chill until firm. Unmold and garnish with lettuce leaves and cherrie , if desired. For dieters Mrs. Merriman included a low calorie version of the mold. 1 package unflavored gelatin 14 cup lemon juice 14 cup cold water 118 teaspoon salt % cup boiling water 1 cup whipped topping 2 small cans cruGhed dietetic 1 cup sharp cheddar cheese, pineapple shredded juice from pineapple Dissolve gelatin in cold water, then add boiling water and stir. Add pineapple juice, lemon juice and salt and chill until slightly thickened. Fold in drained pineapple, cheese and whipped topping. Chill until firm. 53 Jellied Salad 2 tablespoons unflavored 2 tablespoons lemon juice gelatin 1 cup finely shredded 112 cup cold water cabbage 2 cups hot water 1 cup chopped celery 112 cup sugar % cup sliced olives with 1 teaspoon salt pimiento lh cup cider vinegar 1h cup chopped green pepper Soften gelatin in cold water, dissolve in hot water and add sugar and salt. Stir until dissolved. Add vinegar and lemon juice. Cool. When mixture begins to set add all vegetables and turn into mold. Chill until set and unmold on lettuce leaves. This is good when served with dressing made of one-quarter cup of heavy cream to one-half cup mayonnaise. This recipe serves six to eight people. -- - Mrs. Robert M. Hall

* * * * *

French Dressing 1/:2 cup salad or olive oil % teaspoon salt % cup vinegar small amount grated onion 2 level teaspoons dry muBtard Mix all ingredients together in jar or bottle and shake well. -- - Mrs. Robert DiGiovanni

NEIGHBOR'S HINT Ever s ubstitute red wine for part of the vinegar in making French dressing for salad?

NEIGHBOR'S HINT Don't leave the broiler pan in your range when you are heating it in preparation for broiling. Cold (or room temperat ure) chop or steak or fish should be placed on the cool pan, otherwise they are likely to stick.

54 Mrs. Adelma Simmons of Caprilands, Coventry, has written a book on "Herb Gardening in Five Seasons." She has included several recipes in the book, such as Caprilands Favorite Green Salad. She opens her home and gardens to visitors from April to December and also serves them samples of her gourmet cooking. She lectures on herbs throughout the E astern states. * Caprilands Favorite Green Salad 1 cut clove garlic 112 cup salad burnet 2 quarts mixed salad greens 112 cup curly parsley, finely 2 large leaves lovage, (sea chopped parsley) chopped 4 calendula blossoms, pulled 1 tablespoon tarragon, apart chopped 1 cup Mozzarella cheese, 1;2 cup chopped chives finely cut 4 leeks Rub Galad bowl with cut garlic. Combine other ingredient , except cheese and toss with just enough dressing to coat every leaf but avoid dripping mixture. Spread over the greens alternat­ ing rings of chopped carrots, green peppers and celery. Mound the cheese in the center. This salad serves about 25. Mrs. Simmons added, "When they are in season, I also garnish the bowl with a ring of chilled and liced tomatoes or tomato wedges sprinkled with minced basil leaves."

!55 Caprilands Herb Dressing

Whip together in a blender or beat with wire whisk until smooth: 2 cups olive oil, 1 two-ounce can of anchovies with oil, 1 three-ounce wedge blue cheese, 1 crushed garlic clove, 1 teaspoon paprika. 112 teaspoon freshly ground black pepper, 14 cup tarragon vinegar and 1 teaspoon mixed herb blend for salads. Salt to taste. Store in i·efrigerator for use a.~ needed. -- - Adelma Grenier Simmons * * * * * H erb and Honey Salad Dressing

Blend well: 1 cup honey, 1,4 cup basil vinegar, 14 cup each of chopped chives, salad burnet, basil and parsley, 1 tablespoon chop­ per tarragon leaves, 2 crushed garlic cloves, 1 teaspoon chopped savory. This makes a thick, green dressing. Spoon over salad of slices of tomatoes and Italian onions arranged on a bed of lettuce and curled parsley. Makes about two cups. --- Adelma Genier Simmons

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56 Mrs. F red Nassiff of 33 Norman St. is a na tive of Tripoli, Leba non. Her guests often request her to serve Tabouli, an unusual Lebanese salad, She is a member of the Women's Auxiliary of the Lebanese Society, and a communica nt of St. J a mes' Church. Tabouli* 1 cup medium cracked 3 tomatoes, cut in small wheat pieces cupG fresh parsley, % package frozen peas finely chopped (if desired) l/ 2 cup fresh mint leaves, 1 tablespoon salt finely chopped l/2 teaspoon black pepper 112 cup fresh scallions, l/b cup lemon juice finely chopped 112 cup pure olive oil Wash wheat, drain off all water and let stand about 30 minutes. Prepare vegetable . When wheat is drained add all ingredient:> and mix well. Serve on lettuce leaf.

H*e rb* Mayonnais * * * e 2 egg yolks %, teaspoon dry mustard % teaspoon salt dash black pepper 1 teaspoon sugar 3 tabloopoons cider vinegar l;:j. teaspoon paprika 1 1/~ cups cooking oil Place egg yolks in large bowl and beat with rotary or electric beater. Add remaining ingredients. Beat until mixture thickens. To one cup of mayonnaise add one teaspoon parsley, one and one-half teaspoons chopped chives, one-quarter teaspoon basil and one-quarter teaspoon lemon j uice. --- Mrs. Jesse Bannister 57 and

Summer Squash Soup

3 medium size summer 3 onions, sliced squash 1h cup chopped parsley 3 cups water 1 clove garlic, crushed 4 chicken bouillon cubes 1 sprig rosemary 4 cups water 1 sprig thyme 1 cup chopped celery Salt to taste

Scrub, cut up and cook squash in the three cups water until soft. Run through a sieve or food mill. In three-quart kettle, put other ingredients and stir in the pureed squash. Simmer together until celery and onions are soft. Serves 6 to 8.

For cream of squash soup, run the cooked mix through sieve or blender. Stir in about two cups of cream or milk, to get desired consistency. One can of undiluted cream of celery soup may be substituted for cream or milk. Garnish with parc;ley or chopped chives. -- - Adelma Grenier Simmon

!58 Raised on Long I sland, Robert Young of Notch Rd., Bolton, has a very special recipe for Long Island , which, he claims, is different than any other versions of the popular dish. He learned to cook by help­ ing his mother and still enjoys making a meal for his f:amlly. He is planner with the Connecticut Development Commission, currently working on a committee to obta in swimming facilities for Bolton. * Long Island Clam Chowder 112 pound 5 stalks celery 2 or three onions 1 package frozen lima beans 3 dozen large chowder clams or the fresh equivalent (quohaugs) 112 pound fresh string beans 4 or 1 large can tomatoes 5 mediun1 potatoes 1 teaspoon thyme (more if 1 package frozen peas or desired) their equivalent in fresh salt and pepper to taste peas Cut bacon in one-inch pieces and cook in soup pot until it begins to get limp. Chop onions coarsely and cook with bacon until onions are transparent. Open clams with a sharp short knife by inserting blade be­ tween the two shells at the blunt end of the clam, using the fingers of the hand holding the clam for the pressure needed to pry shells apart. Clams that have been well chilled in the refrig­ erator are easier to open. Scrub clams well before chilling to pre- Continued on Next Page 59 vent sand from getting into chowder. Open clams over a bowl to catch all the juice. Young said, "Some cooks steam clam to open but the result is not the same." Strain clam juice and add to bacon and onion . Put raw clams in refri

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The recipe for Mihshee Koosa, or stuffed squash, is one of m a ny A rabian dishes Mrs. Martin Aroian of 126 Conway Rd. m a ke from her mother's recipes. Mrs. A roian is the former Ma rie Nassiff and worked at the sporting goods store for m any years. Her husband is chief pharm acist at Manchester Memorial Hospital. Mrs. A roian is a member of the Women's Sy rian Lebanese Club. Mihshee* Koosa 6 medium size yell ow 1 teaspoon salt s ummer squash 1 cup coar sely ground lamb, 1 cup uncooked rice uncooked 112 teaspoon pepper 1 pound can of peeled, whole 14 teaspoon cinnamon tomatoes, mashed Core or hollow out small , smooth skinned squa h, by trimming the skin about an inch from the top to make a good size opening. Remove as much as possible of the center and seeds, being care­ ful not to split the outer skin of the squash. Place in slightly salt­ ed cold water while is being prepared. Combine rice, seasonings, lamb and half of the mashed toma­ toes. Fill the squaGh with the mixture, taking care to pack lightly as the rice expands when cooked. Arrange in a three quart sauce pan over several lamb bones, arranged on the bottom of the pan. Pour the remainder of the tomatoes over the quash and add about one-quarter cup water, not quite covering squash with liquid. Place an inverted dish on top to keep squash in place. Cover and bring to a quick boil and immediately lower tem­ perature to continue cooking at a very slow boil for about 40 minutes or until squaB h is tender. Mrs. Aroian says that the insides of the squash may be team­ ed with a little butter and used as a side dish at another meal. 61 Mrs. Clifford E. Gerbe of 118 Summer St. makes Italia n Style Beans from an old family recipe. A Ma nchester native, she is the former J anice Roberts, daughter of Mr. and Mrs. Elwyn C. Roberts. She is a member of the Junior Century Club and its publicity cha irman and historian. She is a communicant of the Church of the Assumption.

Italian Style *B aked Beans 1 pound pea bean pinch of oregano 1 can tomato soup, undiluted pinch of salt 1 medium onion, chopped sprinkle of pepper 1 clove garlic, chopped 2 tablespoons sugar 2 teaspoons dry mustard (optional) 2 teaspoons Worcestershire 1,4 pound salt pork, cubed sauce Soak beans overnight and drain and rinse before baking. Mix all ingredients with beans and place in covered two-quart bean pot or casserole. Cover with water and bake in slow oven, 250 to 300 degrees, three to four hours, uncovering for last half hour to brown. Add water during baking to keep beans from drying out. * * * * * Baked Broccoli 2 packages frozen chopped % cup strong cheddar cheese, broccoli grated 4 tablespoons melted butter Salt and pepper to taste 1h cup flavored bread crumbs Cook frozen broccoli according to directions on package. Drain, leaving about one-fourth cup of liquid in pan. Add melted butter to bread crumbs and cheer3e and mix well and add to broccoli and mix again. (This may not need additional salt). Place broccoli mixture in buttered casserole and bake 20 minutes in 350-degree oven. --- Mrs. John Treybal 62 Housewives seeking variety in their vegetable courses should include Mrs. Walter Tedford's r ecipe for Stuffed Artichokes in their menus. She lives at 24 Lilac St. and is a native of Manchester. She is a daughter of Mr. and Mrs. Salvatore Raimondo of 52 Maple St. She obtained the recipe for preparing the artichokes from her mother. * Stuffed Artichokes 6 artichokes 2 tablespoons fresh parsley, 1 cup bread crumbs chopped 112 cup grated Romano cheese 2 cloves garlic, chopped Salt and pepper to taste Cut about one-half inch off the stems of the artichokes with a sharp knife. Wash in cold water, spreading the leaves apart care­ fully with fingers. Drain thoroughly. Make mixture of bread crumbs, cheese, parsley, garlic and seasoning and stuff mixture down carefully into the base of each leaf. Place artichokes in large pan and add water to about one-quarter up the outside of the vegetables. Sprinkle about one tablespoon of olive oil over each artichoke. Add one tableGpoon olive oil and one clove garlic to water in pan. Cover and cook slowly for about one hour, ac­ cording to size. Vegetables may be tested by pulling out a leaf. If it can be re­ moved easily the artichokes are ready to serve. The water in the pan should be checked and more added if needed. 63 Hors D'oeuvres

Butter Sauce for Steamed Fish 2 cups hot water 3 tablespoons flour 14 pound butter % cup cold water 1 teaspoon salt 2 hard cooked eggs Add butter to hot water. Mix flour with cold water and add to hot mixture and boil until thick. Add eggs, cut in small pieces. Just before serving add one teaspoon dry mustard to sauce and pour over steamed, drained fish. For a variation, sprinkle cooked fish with nutmeg and omit muGtard from sauce. - - - Mrs. Arthur Vinton * * * * * Bagnet 3 bunches parsley 112 teaspoon crushed red pep- 1 whole garlic bud per, or more or less, ac- 2 cans anchovy filets with cording to taste capers lit, cup olive oil l/ 2 medium green pepper % cup cider vinegar 1 medium size ripe tomato Salt to taste Grind pamley, pepper and tomato in meat chopper with me­ dimn blade. Discard juice. Grind garlic and anchovies together and save juice to mix with other ingredients. Mix all ingredients together and let stand several hours, or overnight. This is good to erve with roasts, steaks, cold meats or on sandwicher3 . - - - Mrs. Fred Lea 64 Cheese in a Bread Bowl is a do-ahead tha t serves a large group and can be made in advance, according to Mrs. Thomas M. Healy, 77 Con­ cord Rd. Mrs. Healy, a Manchester native, is a member of the Women's Auxiliary to Manchester Memorial Hospital and the League of Women Voters, and a communicant of St. Bridget's Church. Cheese in *Br ead Bowl 11,4 pounds aged cheddar 1h teaspoon tabasco sauce cheese, grated 2 teaspoons grated onion or 14 pound Roquefort or blue chopped chives cheese, crumbled 1 12-ounce bottle or can of 1 teaspoon dry mustard beer 2 tablespoons ;soft butter 1 large round loaf, rye 1 teaspoon Worcestershire bread (about 5-pound sauce loaf) Place all ingredients except beer and bread in the bowl of elec­ tric mixer. Let stand at room temperature about 30 minutes to soften cheese. Mix slowly, adding beer gradually, until s pread is smooth and fluffy. To make bread bowl, cut a lice from the top of bread loaf. Loosen bread center from side crust by cutting around the loaf directly downward to bottom crust. Make a slit in the side of the loaf just above the bottom crust, insert a long knife and swing it back and forth in a wide arc to separate the bread from the Continued on ext Page 6fi bottom crust. Lift out the bread center and cut it into five or six wedgeG. Then cut each wedge into pieces for use as a base for the spread. If desired, cut notches around the bread loaf. Transfer the cheese spread to the bread bowl, shaping the cheese in a high, smooth mound. If desired, garnish top with rosettes made by forcing cream cheese through a pastry tube. Keep in refrigerator until ready to serve. Yield : About five cups of spread. * * * * *

A native of London, England, Mrs. Norman Fendell of 428 W. Middle Tpke. says she is often asked for her recipe for . She is a member of Temple Beth Sholom and its Sisterhood, and the Man­ chester Association for Help of Retarded Children. She is a Girl Scout leader, and secretary of the Manchester United Jewish Appeal. * Yorkshire Pudding 1 cup flour sifted 1 cup milk 112 teaspoon salt fat for frying 2 eggs Beat all ingredients together until smooth. Heat fat in nine­ inch pan and pour in batter. Bake in very hot oven, 500 degrero, ten minutes and then reduce heat to 425 degrees and bake 30 minutes. This is especially good, Mrs. Fendell says, served with . The recipe makes four to six servings. 66 f or Parties

Date and Nut Bread

4 cups cut up dates (4 6:Y2 112 cup shortening ounce packages) 1% cups brown sugar, firmly 2 cups cut up nut meats packed 2 cups boiling water 2 eggs 4 cups sifted cake flour 2 teaspoons baking soda 1 teaspoon salt % cups cold water

Put dates and nuts in bowl and pour boiling water over them and let stand. Heat oven to 350 degrees. Grease two loaf pans, 9 x 5 x 3 inches and coat with light film of flour. Sift flour a~d salt together. Cream shortening until soft and gradually add sugar and mix together until fluffy. Add unbeaten eggs to mix­ ture and beat until light and fluffy. Add baking soda to date mix­ ture and stir flour and date mixture alternately into creamed in­ gredients. Add cold water to batter gradually and stir. Pour bat­ ter into pans and bake 50 to 55 minutes, or until cake tester comes out clean. Turn out of pan and cool. This recipe makes enough loaves for 30 or more sandwiches. ·

67 Mrs. R aymond Badger of 47 Ferguson Rd. and Mrs. Louis Champeau of 21 Eliza beth Dr. were two of a committee tha t helped prepare a lunch­ eon for 25 to honor Mrs. H. J. Malone, outgoing president of the Manchester W omen's Club. The menu included Punch, assorted sandwiches, fruit salad with cheese balls, da te a nd nut bread, finger rolls, and desserts brought by members of the committee. The party was held at the home of Mrs. J oseph Swensson, 97 Prospect St., current president of the Women's Club. * Get Acquainted Punch

46 ounces (about 11/2 large 1 6 ounce can pink lemonade cam) pineapple-grapefruit (undiluted) juice 4 quart bottles gingerale 1 pint black or red raspberry 1 large block of ice syrup

Mix all ingredients, except gingerale and garnish, in large kettle or punch bowl, or make ahead and store in jars in refrig­ erator. About one half hour before serving add gingerale, garnish and ice. This punch is best ice cold. Ice cubes melt too fast and dilute the punch. A large ice ring with the garnish frozen in it may be used instead of block of ice. Mrs. Champeau mentior:;; that this is a good basic punch and because of its deep pink color, appropriate for festive occasions like showers and wedding receptions. Any alcoholic beverage may be added. The recipe makes about 50 four-ounce servings.

68 Hawaiian Fruit Salad 3 21/2 size cans pineapple 3 4 ounce boxes .shredded chunks coconut 6 11 ounce cans mandarin 11/2 packages miniature orange sections marshmallowB 3 16 ounce cans pitted dark 2 pints sour cream sweet cherries Strawberries when in season Chill fruit thoroughly. Drain all liquid from fruit. Mix fruit and add coconut and marshmallows. About half hour before serv­ ing mix cream gently with fruit. Service on lettuce leaf and gar­ nish with fresh strawberries. * * * * * Chicken Salad 6 cups diced cooked chicken 1 teru;poon pepper 11/2 cups chopped celery 1 tablespoon lemon juice 2 teaspoons salt 1 to 11;2 cups mayonnaise, 2 tablespoons chopped or 1 cup mayonnaise and parsley 1/2 cup whipped cream Mix ingredients and fill rolls. "A large fowl, simmered for about three hours, makes an excellent base for the salad." Mrs. Swens­ son said, "but for women, all white meat it'> nicer and so I cooked five chicken breasts the day before and made chicken soup from the stock, for my family." * * * * * Crabmeat Salad 6 cups crabmeat, flaked 1 tablespoon lemon juice 1 tablespoon fine minced Salt and paprika to taste onion (optional) 4 cups chopped celery Chill thoroughly. Just before serving, drain and toss together with enough mayonnaise to moisten. This recipe will fill three dozen finger rolls, or the Galad may be .served on crisp lettuce and garnished with tomato sections and slices of hard cooked egg. * * * * * Cheese Balls 1 8-ounce carton creamed cream cheese cottage cheese finely chopped pecans or 1 8-ounce carton whipped walnuts Mix cheese together and roll into one-inch balls and roll balls in about one cup finely chopped nuts. A blender is good to chop the nuts really fine.

69 Beet Wine

10 to 15 pounds beets (globe) 3 large lemons 1h ounce ground ginger 2 pieces white toast 2 gallons warm water 1 ounce brewers yeast 2 large oranges 1 pound sugar (optional) 3 large tangerines

Remove tops of beets, leaving enough so beets will not bleed. Wash lightly to remove all dirt. Put in large kettle and add water to juGt cover and boil until soft but not until skin breaks. Remove from water, cool and dice coarsely into five gallon earthenware crock with two gallons warm water. Slice oranges, and lemons, leaving skin peels and seeds in slices. Peel tangerines and break in segments and add to beet mixture, along with peels that have been broken in small pieces. When liquid in crock cools spread two pieceG of toast with brew­ er's yeast and float bread on top of liquid in crock. Cover crock with cheese cloth. (If ends of cheesecloth are kept in small bowl of water it will prevent wine from getting like vinegar). Sugar may be added to help fermentation and to make a sweeter wine. (Some prefer to omit sugar for a tart wine). Leave mixture three days. After three days skim froth from top of crock each day for seven days. On the seventh day take all ingredients out of crock, leaving just the liquid, which should be thick, cloudy and purplish in color. Strain liquid and put in one-half gallon jars. Let stand for four weeks and strain and decant into wine bottle. Store on side. Wine should be clear. Wine should be stored at least three months before serving and is better if kept three years. This is said to be a good winter drink, especially good for colds. --- Mm. Sybil Leek "Top Witch" of Concord, Mass., formerly of England. * * * * * Finger Rolls 3 packages hot roll mix One box makes about 30 rolls, directions for which are on box. Bake and cool and slice and spread with soft butter. Place in two or three large plastic bags and freeze until needed. This makes more than enough for 25. --- Mrs. Joseph Swensson

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