From Your . Neighbor's Kitchen By Doris Belding
As Published in The
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IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER
KNIFE 'N SCISSOR SHAR.PENER
Electric Can Opener and Knife Sharpener Combination
At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen
by Doris Belding
DRAWINGS BY RORY O'CONNOR
PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD
as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH ...... 30 BARBECUE SAUCE ...... 44 BARBECUE SPARERIBS ...... 44 BEEF SOUP AND MARROW BALLS ...... 59 BEETS A LA ORANGE ...... 65 BOILED CUSTARD ...... 13 BRAZIL NUT STUFFING ...... 49 BROCCOLI COLOMBO ...... 65 BROILED STUFFED LOBSTER ...... 43 BROWNED RICE ...... 49 BRUNSWICK STEW ...... 55 BUTTERSCOTCH PIE ...... 32 CALIFORNIA CAESAR SALAD ...... 62 CARROT CASSEROLE ...... 64 CHEESE LATKES ...... 50 CHEESE SHORTIES ...... 33 CHICKEN LIVER SNACKS ...... 48 CHICKEN LOUISE ...... 44 CHTCKEN'N 'QUE ...... 35 CHICKEN VALENCIANA ...... 37 CLAM HOR D 'OEUVRES ...... : ...... 48 COCONUT BARS ...... 20 CORN PUDDING ...... 66 CRAB MEAT AND CHEESE DIP ...... 48 CRANBERRY ALMOND SAUCE ...... 4!J CREAM FRUIT LAYER CAKE ...... 8 CREAM OF PEANUT SOUP ...... 57 CREAMED RICE PORRIDGE ...... 28 CREME DE MENTHE CHARLOTTE ...... 7 CUCUMBER SALAD ...... 61 CURRANT CRAZE ...... 9 DAFFODIL CAKE ...... 10 DATE AND NUT BREAD ...... 2 DINNER IN ONE POT ...... 39 DOUGHNUTS ...... 4 DUMPLINGS ...... 57 EASTER EGGS ...... 51 EGG RING AND CRAB MEAT SALAD ...... G2 FABULOUS FROSTING ...... 20 FLOUR FROSTING ...... 14 FONDU E BOURGIGNONNE ...... 45 FROSTING ...... 17 FROZEN DESSERT ...... 25 FRU IT CAKE ...... 17 FUNNY CAKE ...... 23 GOLDEN GULF SHRIMP ...... 40 GOLDEN RICE ...... 49 GRAVY ...... 38 GROUND BEEF CASSEROLE ...... 38 HAM AND NOODLE CASSEROLE ...... 43 HAM AND CHEESE ROLL ...... 47 HAR D SAUCE ...... 27 INDIAN EGG CURRY ...... 44 PREFACE Dear Readers: It has been traditional, since The Herald's first cook book was published in 1960, to include a recipe by the writer as a token of appreciation to our readers for sharing their favorite recipes. We are including three recipes from famous taverns at Colonial Wil1iamsburg, Va., submitted to Neighbor's Kitchen from our neighbors in the south. As in the past, those who have submitted recipes to our weekly feature have received special recognition in their community. Mrs. William M. Justice, 17H Garden Dr., called recently to say that she first had special attention from her postman a few days after her picture was published last January. She also mention:: d that she was still receiving calls from those who had clipped her recipe for future use and others who had used it and liked it. We trust that the use of this book will bring recognition as "Good Cooks" to all. Yours for a Christmas of good feasting and a New Year of health and happiness. Doris Belding
Someone Once Said-- "That good food tastes even better when it's attractively served ... . " Make Michaels your headquar ters for tableware. You will find a complete selection from the patterns of such renowned manufacturers as Gorham, Towle, Reed and Barton, Kirk, Lunt, Lenox, Doulton, Worces ter, Rosenthal, Val St. Lambert, Seneca. Tiffin,. Stuart and many INDEX (continued) ITALIAN ZU PPA INGLESE ...... 13 KNISHES ...... 54 LADY FINGER DESSERT ...... 25 LAMB STEW ...... 57 LEMON PARFAIT PIE ...... 29 LEMON ROLL AND FILLI G ...... 12 LENTIL SOUP ...... 58 LIVER LOAF ...... 43 MARZIPAN CHRISTMAS CAKE ...... 6 MERINGUE ...... 32 MUSHROOM PIE ...... 36 OATMEAL BREAD ...... 2 OATMEAL BREAD ...... 3 1-2-3-4 CAKE ...... 18 PEANUT BUTTER F U DGE ...... 50 PEANUT CREAM DRESSING ...... 53 PECAN PIE ...... 31 PECAN TORTE ...... 19 PICKLED CABBAGE ...... 63 PIE CRUST ...... 33 PINEAPPLE BITS ...... 4 7 PLUM PUDDING ...... 26 POSIE CREAM ICING ...... 12 P TTMPKTN CAKE ...... 14 RED SAUCE ...... 28 RED, WHITE J. ND BLUE SHORTCAKE ...... 22 RICE CRISTOFORO ...... 41 ROAST FRESH HAM ...... 38 SAUCE MAISON ...... 45 SAUERKRAUT NOODLE CASSEROLE ...... 11 4 SAUERKRAUT AND STUFFED FRANKS ...... 37 SCALLOPED TOMATOBS A TJ GRATIN ...... 65 SCALLOPED TUNA AND CHIPS ...... 42 SCHOOL HOUSE CARE ...... 24 SCOTCH SHORTBREAD ...... 6 SHRIMP SALAD STTPREME ...... 60 SOUR CREAM COFFEE CAKE ...... J 7 ~PINACH NOODLE CASSEROLE ...... 63 SPRING SALAD ...... 61 STAINED GLASS WINDOW CAKE ...... 21 STRAWBERRY JAM ...... 46 SWEET POTATOES ...... 66 TENDERLOIN CU BES ...... 47 TOMATO MOLD ...... 61 TOMATO SOUP ...... 56 TURKEY CHEESE RABBIT ...... 36 TURKEY CHESTNUT STUFFING ...... 52 TU RKEY CORN CHOWDER ...... 55 VEGETABLE RELISH ...... 66 VEGETABLE SALAD CANAPES ...... 65 WEDDING CAKE ...... 16 WHITE CHRIS TM AS PIE ...... 31 YAM PINEAPPLE BAKE ...... 64 Sa ve as little as you wish- but save r egula rly a t Manchester 's oldest financia l institution so you can share in our delecta ble - DIVIDEND PIE
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COVE1'"'"TR.Y BRANCH-ROUTE 31, COVENTRY
1 Bread Rolls ·and Doughnuts
Oatmeal Bread 1 cup rolled oats 2 packages dry yeast dis 1h cup shortening solved in V2 cup luke % cup molasses warm water 1 tablespoon salt 2 eggs 11/2 cups boiling water Vh cups whole wheat flour 4 cups white flour Mix oats, shortening, molasses, alt and boiling water and let cool. Add dissolved yeast, eggs and flour. Mix and let stand 15 minutes. Place in greased loaf pans and let raise one hour. Bake at 350 degrees for about 50 to 60 minutes. The recipe will make 1 two-pound loaf or 2 one-pound loaves. . A 9 x 5 x 21/2-inch pan wi11 hold the large loaf. --- Mrs. Cyrus W. Tompkins * * * * * Mrs. George E. Sandals, 40 Steep H ollow Lane, contributed her Date and Nut Bread to the bake booth for the spring fair of the Women's Auxiliary of Manchester Memorial Hospital. Mrs. Sandals is a member of the auxil iary, a member and past president of Hadassah, a member of Temple Beth Sholom, the Highland Park PTA, the Manchester Mental Health Associa tion and Community Child Guidance Clinic. * Date
2 A recipe for old-fashioned Oatmeal Bread was given to Mrs. David Thomas, 76 Scott Dr., by her mother-in-law. She is a member of the Man chester YWCA and its Newcomer's Club, and superintendent of the Upper Junior class of Center Congregational Church School. Oatmeal* Bread 2 cups boiling water 1 yeast cake or 1 pkg. dry 1 cup rolled oats yeast % cup unsulphured molasses 1h cup lukewarm water 2 teaspoons salt 5 cups all-purpose flour 2 tablespoons soft butter Add boiling water to oats. Stir two or three times and let stand for one hour. Then add unsulphured molasses.. salt, butter, dis solved yeast and stir mixture to b1end. Add flrour, three cups at once, then one at a time. Mix thoroughly after each addition. The dough is extremely sticky. Use a generous amount of flour on board when kneading dough. Sprinkle flour on dough when needed. Cover dough with cloth and let rise until almost double. Knead, turn into generously buttered pans, let rise again. Balm in 350 degree oven for 45 to 60 minutes. Cool bread on wire rack to prevent it from becoming soggy. The bread is best served heated or toasted. This recipe wiU make two loaves. 3 Mrs. Albert Petke, 17 Campfield Rd., has inherited a 100-year-old dough nut recipe from her mother. Mrs. Petke is a member of Zion Evangelical Lutheran Church, and its Ladies Aid Society. * Doughnuts 1 yeast cake 112 cup scalded milk lJt. cup water 3 cups all-purpose flour 2 eggs %. teaspoon salt 112 cup sugar 112 cup raisins (optional) 2 tablespoons melted butter 3 pounds shortening or margarine Dissolve yeast cake in lukewarm water. In separate bowl, oeat eggs, add melted butter and scalded milk. Add dissolved yeast cake. Slowly add flour and salt. Cover bowl with towel. Let dough rise in a warm place until double in bulk. Punch down and let rise again until double(l. Heat shortening to 350 degrees in deep fat fryer. Dip tablespoon in hot shortening and drop a spoonful of dough into hot short ening. Brown one side and turn, frying about 3 minutes in all. Drain on brown paper. When cool, sprinkle with confectioners' sugar. Washed and drained raisins may be added when the dough is punched down.
4 YOUR SAVINGS C URRENT ANNUAL EARN 4% DIVIDEND It 011/y t11kes a mi1111te to learn about the "Saving" 'in Srwi11gs Ban le Life Insurance
Member of Federal Deposit Insurance Corp.
Marzipan Christmas Cake 2 whole eggs 1 cup sifted cake flour 3 egg yolks 1 teaspoon baking powder ~~ cup almond paste 1li, teaspoon salt 2 tablespoons milk 1 cup sugar 1/2 teaspoon vanilla 1h cup melted butter Place eggs and egg yolks in a mixer bowl and stand in container of warm water. In separate bowl blend a1moiid paste, milk and vanilla. Sift together flour, baking powder and salt. Remove the bowl of eggs from warm water and beat v1ith mixer at moderate speed. Add sugar gradually until mixture stands in stiff peaks. Add about one-half cup of the sugar and egg mixture to the almond paste. blend and return to the egg mixture and blend together. Fo!d in dry ingredients. one quarter at a time. Cool melted butter and fold into batter lightly and quickly. Place in buttered nine by nine-inch baking pan. Place in preheated 350 degree ov2n for 30 to 35 minutes or until cake shrinks from side of pan. Frost with standard butter icing or dust with powdered sugar. For Christmas decorate top with marzipan poinsettias. --- Mrs. Norman R. Weil
A native of Glasgow, Scotland,* * Mrs. * Nellie* * Bradley, 44 Greenwood Dr., uses w recipe for Scotch Shortbread that has been in her family for gener ations. Mrs. Bradley is a member of Second Congregational Church, a Sun day School teacher, and a leader of its Lucy Spencer Group. She is a mem ber of Manchester Memorial Hospital auxiliary, and a volunteer worker and toy buyer for its gift shop. She is chaplain of Hartford Chapter No. 64, Order of Eastern Sta·:, and is past mother advisor for Hartford Assem bly No. 9, Order of Rainbow for Girls. She is a life member of the White Shrine of Jerusalem and the Floral Court of Amaranth. Scotch Shortbread* % pound butter 21/2 cups all purpose flour 1h cup sugar Blend butter and sugar until creamy. Add flour, one cup at a time. Mix and turn out on a kneading board and knead until mixture forms a solid ball. Pres,s by hand to a thickness of l/s inch. Cut with cookie cutter, or knife in small squares. Bake on un greased cookie sheet in 325 degree oven for .30 minutes. . When shortb~eads are medium brown on the bottom they are done. 6 Unusual recipes a re the delight of Mrs. Norman R . Weil, 167 Green Manor Rd. One of her favorite holiday desserts is Creme de Menthe Char lotte. Her hobbies are collecting cookbooks and antiques. * Creme de Menthe Charlotte 2 packages lime gelatin 1h cup crushed almond paste 2 cups hot water macaroons 1h cup creme de menthe (Italian style) Vt cup cold pineapple juice juice of 1 lemon %, cup heavy cream, whipped lady fingers 1 large can sliced pineapple Dissolve gelatin in hot water and add lemon juice, creme de menthe and pineapple juice. Chill until syrupy. Add macaroons and pineapple. Fold in whipped cream. Line charlotte mold or serving dish with split lady fingers. Fill with creme de menthe mixture. Chill. Decorate top with sweetened and flavored whipped cream.
7 Mrs. Howard Holmes, 128 Henry St., makes Cream Layer Fruit Cake from a recipe given to her by her brother-in-law, a dessert and salad chief in a large New York City hotel. She is a member of St. Bridget's Church and its Rosary Society, Catholic Women's Council and Holy Angel Mothers Circle, and the Civinettes. Cream Fruit* Layer Cake 2 plain layers of white or ye1- 1 teaspoon vanilla low cake 1 No. 2 can sliced peaches 1 teaspoon sugar 1 bananas sliced 1 pint heavy cream 1 package frozen strawberries Whip cream until stiff and add vanilla and sugar. Cut layers in half, making four sections. Place one section on a serving dish and spoon juice from peaches. on layer to moisten. Add whipped cream and sliced bananas with a little cream on top of bananas. Place next section on top and moisten with fruit juice, place a layer of peaches with strawberries over top and cover with next section. Moisten with peach juice and cover with bananas and Strawberries. Put top layer on and cover top and sides of cake with whipped cream and garnish with peaches. Crush two plain vanilla cookies and sprinkle crumbs on cake. Chill cake in re frigerator from three to four hours. The flavor improves with chilling so cake can be made well ahead of serving. The cake is very versatile. For a quick dessert commercial1y baked layers may be used. Any variety of fresh or canned fruits may be substituted providing the layers are moistened with fruit juice before putting the cake together. The recipe makes 12 generous servings. HARRISON'S Stationers e BOOKS 8 OFFICE SUPPLIES e GREETING CARDS HOME OF ... 11THE LOOKING GLASS 1 1 GIFT SHOP "Reflections in Fine Gifts" 849 MAIN ST., MANCHESTER 11 MI 9-5341 8 Mrs. Bruce Ralston, 24 Goslee Dr., originated a recipe for Currant Craze to enter in a national baking contest. She is a member of Center Congre gational Church, Washington School PTA, and the Newcomer's Club. Curran*t Craze 1 cup raisins 2 tablespoons oornstarch 1 cup currants 1 teaspoon cinnamon 1 cup water ~ teaspoon salt 1 cup sugar juice from 112 lemon Boil raisins, currants and water until raisins and currants are plump, about five minutes. Mix dry ingredients and add to cur rant and raisin mixture. Add juice of one-half lemon and let mixture cool. Crust 2 cups all-purpose flour 2 tablespoons butter 1 teaspoon salt 4 tablespoons water % cup shortening Sift flour and salt. Cut in shortening and butter until par ticles are the size of peas. Sprinkle with water and gather dough together with hands. Divide dough in half. Roll out one portion on floured cloth to a rectangle 12 x 8. Fit into bottom and up sides of a 11 x 7 pan. Pour cooked filling into pastry lined pan. Roll out remaining dough. Cut rectangle to fit top of pan. Place on top of filling and fold bottom crust over top crust. Seal edges with tines of fork. Pierce top crust all over with fork. Lightly mark off pan into 15 squares. (over)
9 Cut leftover dough into the shape of 15 :;;mall apples. (the size of a penny) and 30 leaves. Color with red and green food coloring and lay one apple and twro leaves on each square. Bake at 450 degrees for 20 minutes. Reduce heat to 375 de grees and bake 20 minutes more. Remove from oven and 1et cool. Cover apples with small circles of aluminum foil. Sprinkle en tire top with confectioner's sugar. Remove foil and cut into 15 squares.
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Daffodil Cake with Posie Cream icing is suggested as a centerpiece for spring buffets by Mrs. Robert Case Dennison, 304 Spring St. Mrs. Denni son is a member of the Women's Auxiliary of Manchester Memorial Hos pital, League of Women Voters, and Center Congregational Church. * Daffodil Cake 11;'.b cups egg whites (about 11h teaspoon cream of tartar 10 medium eggs) 112 teaspoon vanilla extract 4 medium egg yolks 1 cup sifted granulated 11;4 cups sifted cake flour sugar lh cup sifted granulated 2 tablespoons orange juice sugar 2 tablespoons granulated %, teaspoon salt sugar
Put egg white and yolks in separate howls and let stand for one hour at room temperature. Heat oven to 375 degrees. Sift flour and 1h cup of sugar four times. In 1arge electric mixer bowl, set at high speed, beat egg whites, add salt, cream of tartar and vanilla and beat unti1 stiff enough to hold soft, moist peaks. (A large hand-beater or wire whip may be used). With mixer still at high speed. beat in one cup sugar sprinkling % cup at a time over egg whites. Beat until sugar is just blended. If beating by hand, beat 25 strokes after each addition. Sift in flour mixture by fourths., folding in with 15 complete fold-over strokes of spoon or rubber spatu1a and turning bowl often. When flour has been folded in, give batter 10 or 20 extra strokes. In a separate bowl, beat egg yolks with orange rind and juice and two tablespoons of sugar uptil very thick and light. Fold in one third of white batter with 15 fo1d-over strokes. In ungreased 4" deep by 10" tube pan, alternate yellow and white batters for a marbeliz.ed effect, with white batter on top. Bake 40 minutes or until cake tester, inserted in center, comes out c1ean. Cool and remove. Ice with Posie Cream.
10 MEAT IS A BAS IC FOOD THAT EVERYONE N EE DS You Can Enjoy It More When It's At Its Best For Flavor, Quality and Tenderness That's The Kind We 'Handle Depend Upon Our Meat To Carry Out The Recipes In This Cook Book and Others. 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 MI 3-8424 PLENTY OF FREE PARKING SPACE
11 Posie Cream 1 cup softened vegetable 3 cups sifted confectionery shortening sugar 14 cup softened butter or 11/2 teaspoons vanilla margarine. 1/ 8 teaspoon salt Mix shortening with butter in large bowl and set mixer at me dium speed. Beat in sugar, vanilla and salt until fluffy, smooth to spreading consistency. This may be stored,, covered, at room temperature. Save about one cup of frosting for pastry bag and decorate cake with scattered flowers on top and sides. . * * * * *
Lemon Roll. 4 eggs, s.eparated 1 cup cake flour 1 cup sugar 1 teaspoon baking powder 4 tablespoons cold water ~/2 teaspoon salt 1 teaspoon vanilla Beat egg whites stiff but not dry. Add 1/i, cup sugar gradually and beat until glossy. In separate bowl, beat egg yolks and re maining % cup sugar. Add water and beat until light. Add dry ingredients and beat until stiff. Fold in egg whites until well blended. Line an 8 x 12 x 2-inch greased pan with waxed paper and grease paper also. Bake in 350-degree oven 20 minutes or until the cake springs back when pressed with finger. Turn out on dry towel which has been sprinkled with confec tioner's sugar. Remove paper and spread with filling, Roll im mediately. Remove towel when cool. Dust top of roll with con fectioner's sugar. * Lemon Filling %, cup sugar · 2 egg yolks % cup boiling water 1 lemon rind grated 2 tablespoons cornstarch ;-'.'.'t cup lemon juice 2 tablespoons all-purpose 1 teaspo.on butter flour Mix cornstarch, f.lour and sugar. Add boiiing water, stirring constantly. Stir until mixture boils and cook 20 minutes in top of double boiler. Add butter and egg yolks. Cook two minutes and add lemon rind and juice. Cool before spreading on roll. -- - Mrs. Albert S. Petke Mrs. William Brannick, 3 H artland Rd., gets requests for her recipe for Italian Zuppa Inglese, which is sponge cake with boiled custard and cordial, each time she serves it to guests. She is a member of St. Bridget's Church, its Rosary Society, the Holy Family Mothers Circle, and Bennet and Wad- dell School PTAs. • * Italian Zuppa Inglese Sponge Cake 4 egg whites 11/ i tablespoon lemon juice 1 cup sugar 1 cup cake flour 4 egg yolks 1 % teaspoon baking powder 1 teaspoon vanilla 1/ 1, teaspoon salt 1 % tablespoon cold water Beat egg whites until stiff but not dry. Beat in 14 cup sugar, set aside. Beat egg yolks until thick, add vanilla, cold water and lemon juice and stir in remaining sugar. Pour mixture over whites and fold with spoon until well blended. Sift flour with baking powder and salt, fold into egg mixture. Pour into two eight-inch tins lined with wax paper. Bake 25 minutes at 350 degrees. Boiled Custard 4 egg yolks 1 pint milk (2 cups.) 4 tablespoons sugar ~~ lemon peel 4 tablespoons flour whole cinnamon stick ' w~r) T Broiled Custard (continued) Follow standard recipe for making boiled custard. While still hot, add lemon peel and cinnamon stick. Cool, remove lemon peel and cinnamon stick before spreading. Cordial 11/2 cups water % cup Bourbon Y2 cup sugar Boil sugar and water. Remove from heat and add bourbon. Coo1. Split sponge layers into four. Sprinkle first layer with cooled cordial. Spread with custard. Add next layer and repeat cordial and custarItaly, has been in the United States for 15 years, six of which she has lived in Manchester. She is a member of St. Bridget's Church. * Pumpkin Cake 1;2 cup shortening 2 teas.poonR cinnamon 11,4 cups sugar 1;2 teaspoon ginger 2 eggs, well beaten 112 teaspoon nutmeg 2%, cups sifted all-purpose 1 cup pumpkin, cooked or flour canned 21;2 teaspoons baking powder %, cup milk 112 teaspoon baking soda 112 cup finely chopped nuts 1 teaspo0n salt ·., Cream shortening, add sugar and beat until light and fluffy. Blend in beaten eggs. Sift flour, baking powder, soda, salt and spice together. Combine pumpkin and milk. Add dry ingredients alter.nately with pumpkin mixture, beginning and ending with dry ingredients. Stir in chopped nuts. Spread batter in two 9-inch layer cake pans which have been greased., lined with waxed paper and greased again. Bake at 350 degrees for 30 minutes. Flour Frosting 2 tablespoons flour % cup soft butter or 1h cup milk margarine 14 cup shortening 1 grated orange rind 112 cup granulated sugar % teaspoon vanilla Mix flour and milk and heat until thickened. Place in refrigera tor until cold. Cream shortening, butter and sugar. Add the cold flour and milk mixture to the creamed mixture and beat well. Add vanilla and orange rind.
14 FLOWER FASHl·ON MEANS so MANY THIN,GS
TO SO MANY PE10PLE- •IT MEANS- The loveliest of fresh, cut flowers and potted plants- treated with lov .ng care. . ~ •IT MEANS- Unusual and artistic flo- l'al arrangemen ts fo weddings, funerals and other occasions. •IT MEANS- Handsome a nd lasting arrangements of artificial flow ers as well as exquisite pieces of pottery, brass and copper for the home and for gifts. •IT MEANS- Greeting cards that strike you at once as being out of the- run-of-the-mill variety. All in good taste, waiting to help when words fail you. •IT MEANS- Free and easy off-street parking right at our door. • IT MEANS- THE BEST! ?~~~kowski 87 EAST CENTER ST. AT SUMMIT ST. - MJ 9-5268
]5 Rudolph L. Libby, 420 Hilliard St., has been interested in cooking all his life but reached the peak of his culinary efforts when he baked his young est daughter's Wedding Cake. He is employed at Fuller Brush, East Hart ford, and is a communicant of St. Bridget's Church. Wedding* Cake 5 packages dates 221;2 cups all purpose flour 10 packages seeded raisins 1 level cup vegetable fi tablespoons baking soda shortening 33,4 quarts boiling water or 71;2 pounds sugar cherry juice and water 15 eggs (unbeaten) combined 71;2 cups walnut meats 21;2 pounds citron (diced) (chopped) 5 cups drained maraschino 5 tablespons vanilla cherries 4 teaspoons salt Pit dates and cut with raisins, mix with citron and halved cher ries. Sprinkle soda over mixture and pour boiling water or water and cherry juice over all. Let mixture cool. Cream shortening and sugar in separate bowl. Add eggs, nut meats and vanilla and beat. Combine both mixtures and mix well. Stir in flour and salt that has been sifted twice. Bake at 325 to 350 degrees until tooth pick or cake tester can be drawn out dry. Line pans with waxed paper and remove as soon as possible after taking cakes from oven. The wedding cake weighed about 50 pounds and was iced by a friend. Pans and ovens big enough to hold cake layers had to be borrowed from friends. Two bread mixer containers were used to mix the ingredients which were divided equally i.n each. The baking time varied due to the difference in the tiers. A basic recipe for frosting was multiplied 14 times for the wed ding cake. 16 Frosting 14 cup butter, margarine or 2 egg whites (unbeaten) vegetable shortening 1,4 teaspoon .cream of tartar 1 box confectioner's sugar 1 teaspoon vanilla. (sifted)' Cream butter into sifted sugar with pastry blender until mix ture looks like corn meal. Add unbeaten egg whites, vanilla and cream of tartar. Beat well. The more the mixture is beaten the fluffier it is Beat until frosting spreads easily. Libby has been making fruit cake 21 years from a recipe that he developed himself. He makes it in smaller quantities for holi days and special occasions. Fruit* Cake 1 package dates 3 tablespoons vegetable 2 packages seeded raisins shortening 3 teaspoons baking soda 3 cups sugar 3 cups boiling water or 3 eggs (unbeaten) water and cherry juice 11;2 cups chopped walnut 1h pound diced citron meats 1 cup maras.chino cherries 3 teaspoon vanilla (halved) % teaspoon salt 41/~ cups all-purpose flour Follow method used for wedding cake. This mixture will make two 9 x 5 1oaf pans. and one 7 x 31;4 pan.. Fill pans half full. Baking time will be approximately two hours. * * * * * Mrs. Robert W. Gordon, 417 E. Center St., serves Sour Cream Coffee Cake around the clock. She is a member of the Women's Auxiliary of Manches ter Memorial Hospital, St. Mary's Episcopal Church, Women's Republican Club, a co-leader of a Girl Scout Troop at Buckley School, and president of the Mountain Laurel Chapter, Sweet Adelines, Inc. Sour Cream* Coffee Cake % pound margarine 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 2 eggs, well beaten 1 teaspon baking soda 1,'2 pint sour cream pinch of salt Filling* VJ. cup sugar 2 teaspoons cinnamon ~12 cup chopped nuts Cream together, margarine, sugar, eggs, sour cream and va nilla. Sift dry ingredients and add to creamed mixture. Mix well and pour half of batter in well greased and floured nine-inch bak ing pan or in one and one-half quart glass baking dish. Mix the filling in a separate bowl and pour half over batter in pan. Add remaining batter and top with remaining filling. Put dabs of butter •On top and bake 35 to 40 minutes i·n a 375 degree oven. Lower temperature to 350 degrees if baking in glass dish and bake a little longer. 17 A basic recipe that can be made in many varieties is the 1-2-3-4 Cake, a favorite of Mrs. George Munson, Hebron Rd., Andover. She is a member of Andover PTA, Rham, PTSA, PTA District Council, Andover Commu nity Club and Mother's Club. * 1-2-3-4 Cake 1 cup shortening 4 eggs 3 cups all purpose flour 1 cup milk 1 teaspoon vanilla 11,) teaspoon salt 11;2 teaspoons baking powder ~~ teaspoon almond extract 2 cups. granulated sugar (optional) Cream shortening, sugar and eggs until fluffy. Combine milk and flavoring and add alternately with sifted dry ingredients to egg mixture. If the chocolate bits and coconut version is desired, fold in one package of each. Bake in tube pan in 350 degree oven for about one hour. This makes a good white fruit cake with the addition of chopped citrus fruit, nuts and raisins.
18 Mrs. John Horton, 38 Indian Dr., obtained her recipe fo'!' Pecan Torte from her husband's sister in Philadelphia, Pa., and finds that it is more flavorful if made a day in advance of serving. She is secretary of the Man chester YWCA, a member of the Woman's Club, Manchester League of Women Voters and the Order of Eastern Star. * Pecan Torte 3 cups grated pecans (the 1 teaspoon baking powder consistency of pepper) 2 tablespoons Jamaica rum 6 egg yolks 6 egg whites 1 % cups sugar % pint whipping cream 3 tablespoons flour powdered sugar 1 teaspoon salt
Beat egg yolks until thick and light and beat in sugar. Add flour, salt, baking powder, Jamaica rum and the grated nuts. Beat egg whites and fold into this mixture. Pour into 2 ten-inch or 3 eight-inch layer cake pans that have been lined with waxed paper and buttered. Bake at 350 degrees for about 25 minutes, or until top is shiny and a finger pressure fails to leave its mark. Cool, remove from pans and, three hours or so before s.erving, put the layers together with the whipped cream flavored with powdered sugar and Jamaica rum. Add rum slowly, d11op by drop. Ice with Fabulous Frosting. 19 Fabulous Frosting 1 pkg. (scant cup) semi- 1h cup of commercial sour sweet chocolate pieces cream l/8 teaspoon salt I.ielt the chocolate pieces over hot, not boiling water. Stir in the sour cream and .salt. Stir until smooth and spread on cake. This icing becomes firm but never hardens and freezes well. The icing may be diluted with hot water for a good chocolate sauce. * * * * * Coconut Bars 1 cup all-purpose flour 1h cup brown sugar 112 cup butter or margarine Mix and bake in brownie pan for ten minutes at 350 degrees. Topping* 2 eggs, beaten 1 teaspoon vanilla 1 cup brown sugar 1 box coconut 3 tablespoons flour Dash of salt Mix and .spread on first mixture and bake 20 minutes at 350 degrees. Cool and cut in bars. --- Mrs. Alden T. Grant
First Thought For Good Eating FIRST FOOD S.TORJD OF MANCHESTER 6<16 CENTER S.T.-MI 3-8059
WE FEATURE: 9 Swift's Premium Meats e Groceries e Fresh Produce e Baked Goods •
20 Mrs. Victor R. Pearson, 28 Goslee Dr., makes Stained Glass Window Cakes with cherry and blueberry filling when she is entertaining a large group. She is a member of the Newcomer's Club and the Manchester Country Club. * Stained Glass Window Cake 1% sticks butter grated rind of one orange 11/4 cups sugar juice of 112 orange 4 eggs 1 can prepared cherry pie 31/2 cups sifted cake flour filling 1 teaspoon baking powder 1 can prepared blueberry 1 teaspoon baking soda pie filling Cream butter and sugar. Add eggs one at a time. Sift together flour, baking powder and soda. Add orange rind and orange juice to butter mixture. Add flour mixture to form stiff batter. Use 17 x 111/2 x 1-inch baking pan. Spread half of batter over bottom of baking pan. Fill standard cookie press with remaining batter using- the star tip. Edge the sides of the pan with batter. Divide the pan exactly in half with a strip of batter, from the cookie press. Fill one half with cherry filling and the other half with blueberry filling. Criss-cross each half with .strips of batter from the cookie press. . This gives a stained glass window effect. Bake in 375 degree oven for 35 minutes. This recipe will serve 24 and may be topped with whipped cream.
21 R ed, W hite, Blue S hortcakes Make shortcakes with either sponge cakes or biscuit short cakes· filled and topped with a red, white and blue combination of strawberries, whipped cream and blueberries. From Girl Scout Roundup recipes. Made by Miss. Nancy Cr ck ett and Mis's Carolanne Gryk. * * * * *
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22 r Funny Cake is a Pennsylvania Dutch recipe from the files of Mrs._JosepJ1 A. Conti, 241 summit St. Mrs. Conti is a member of the Democratic tow.t committee, and den mother for Cub Scout Pack 54, Den 5. * Funny Cake Step 1: 1 teaspoon salt1 1112 cups sifted all-purpose V2 cup shortening flour 2 to 3 tablespoons v·i:i h~r • Combine flour and salt. Cut in shortening until mixture is con sist~ncy of corn mea. Spr.inkle with cold water. Put dough on waxed 1'aper. Press and knead gently into a ball and let stand for 15 to 20 minutes at room temperature. On lightly floured cloth,, rol! out until 1/s" thick. Fit into a 9 to 10-inch glass pie plate, making a high fluted rim. * Chocolate Sauce Step 2: . 2;3 cup sugar 1 square unsweetened l/ _1, cup butter or margarine chocolate .,, • 1 teaspoon vanil1a l/2 cup water .1 Place chocolate and water in saucepan over low heat. Cook and stir until chocolate is melted. Add sugar, stirring constantly, and bring to a boil. Remove at once from heat, add butter and vanilla and stir until blended. Let cool wlii1e mixing cake in Step 3. Step 3: ,,'~- • lit, cup shortening 114 cups sifted C!ake flour 1h cup milk 1 teaspoon ba ing powder 1 teaspoon vanilla 1h teaspoon salt ·, 1 egg, unbeaten . %. cup sugar ·.~ 2 •t::i blespoons chopped nuts . . Have :nig;redients at room temperature. Preheat oven at 350 degrees. Sift flour once before measuri.ng. 1\iieasure into sifter: Flr0ur, baking powder, salt and sugar. Place shortening in bowl. Sift in dry ingredients. Add milk and vanilla. Mix until an flour is dampened. Beat two minutes at low speed of electric mixer. Add egg and beat one minute in mixer. Pour hatter into pastry-lined pie plate. Pour lukewarm sauce gently over batter. Sprinkle with nuts (coconut may be substi tuted). Bake in moderate oven 350 degrees for 50 to 55 minutes. Serve warm as dessert or for a "super-wonderful" coffee cake. This may be trOpped with whipped cream or icP. cream. • .I ..
23' Mrs. John Wabrek, 15 Benton St., makes School House Cake for chil dren in her family on their first day of school. 8he is a member of Concor dia Lutheran Church.
School House Cake * Use favorite layer cake recipe or package mix. Bake in two eight-inch square pans. Cut one layer in half and place halves on top of each other with icing between the pieces. Cut other layer corner to corner into four triangles. Ice between each piece and place triangles together, sandwich fashion, for roof. Place roof on house and ice entire cake. A thatched effect may be achieved by placing toasted coconut on roof after icing. Oblong sugar wafers make a chimney. Chocolate bits form the outline for a door and windows. Green tinted coconut for a school yard, multi-colored candies for a walk and a small American flag com pletes the picture.
24 Desserts and Puddings
Mrs. Alden T. Grant, 599 N. Main St., likes to serve Frozen Dessert or Salad, and Lady Finger Dessert because they can be made in advance and refrigerated or frozen before serving. Mrs. Grant is a member of the Man chester YWCA, a former member of its town committee, chairman of its Homemaker's Club and its tour of homes, a member of the Women's Club of Manchester and the First Church of Christ, Scientist. * Frozen Dessert or Salad 2 small packages of cream 1 cup crushed pineapple cheese .iuice of one lemon 1 small bottle maraschino l/ :i cup sugar cherries % cup cold water % pint heavy cream, whipped 1 package of unflavored gelatin Drain pineapple. Mix pineapple juice, sugar and lemon juice and heat to boiling point. Dissolve gelatin in cold water and add to hot mixture. Cool. While mixture is cooling, mix cream cheese with juice fr.om cherries. Cut cherries in small pieces and add to cream cheese. Add pineapple. Add to first mixture and fold in whipped cream. Put in double ice cube tray and freeze. This recipe serves eight. Mrs. Grant puts squares of salad on crisp lettuce and s.erves it with hot rolls or pecan buns and coffee for bridge club refreshments. Lady Finger Dessert 1 package lady fingers 2 tablespoons granulated 2 tablespoons butter sugar 2 eggs 14 cup hot water 1 package German style 1 teaspoon vanilla chocolate dash of salt Melt chocolate in top of double boiler. Add sugar, salt and water. Stir until sugar is dissolved. Add beaten egg yolks and butter. Cook until mixture thickens., stirring intermittently. Cool. Add beaten egg whites and vanilla. Put one half of split lady fingers on bottom of dish, approximately 10 x 6 and pour ~alf.of chocolate mixture ·over them. Put remaining lady fingers m dish and top with remaining chocolate mixture. Refrigerate. Serve with whipped cream. This recipe serves six. 25 Mrs. Allan R. Coe Jr., 274 Boulder Rd., makes Plum Pudding from a recipe used for more than five generations in the family of a friend of her father-in-law. Mrs. Coe is a member of the American Federation of tele vision and radio artists in New York City and the Little Theater of Man chester. Plum Pudding* 6 ounces currants 1 cup firmly packed dark 6 ounces Sultana raisins brown sugar 12 ounces seedless raisins 1h teaspoon allspice 3 ounces mixed lemon and ~12 teaspoon nutmeg orange peel (candied) 1 pound 21;'?. oun:::e jar mince 1 cup packaged bread meat (with rum and crumbs brandy added) 1 ~ pcmnd ground suet 6 eggs (well beaten) lh of a pound jar of orange 1 8-ounce bottle of Stout or marmalade (English type) Porter 1/~ cup all-purpose flour l/ _1. cup cognac 'Doss together in a large bowl, currants, sultanas and raisins. Gradually work in suet, one quarter of the amount at a time. The mixture will feel greasy. Don't leave any lumps of suet. Work the mixture lightly. Add peels, flour, bread crumbs, dark sugar, allspice, nutmeg and mix together. Mixture will appear crumbly (like crumb top ping). Add mincemeat, marmalade and well beaten eggs. Pour in the stout, about one third at a time and the cognac, mix again. The mixture will be quite moist. Pour mixture into well-greased one pound coffee cans, or mold of .similar size. Fill to about one inch of the top. Place cover on coffee cans. or, if mo1ds are used, cover with a double thickness of waxed paper, tied securely in place with white string. (continued) 26 Plum Pudding (continued) Steam seven hours in a large pan. Water should be %, Df the way up on containers. Remove cans and let stand overnight. Take puddings from containers, place in refrigerator for about one hour and wrap in plastic wrap to store. The puddings may be kept indefinitely and will freez.e well. The original recipe stated that the puddings should be made a year in advance. The gifts were always those made the previous year. When serving, they may be heated in a coffee can or sliced and sauted in butter. To serve flaming, heat brandy at low tempera ture, place in tablespoon and light, pour lighted brandy over pudding. The recipe given here will make three puddings which will serve eight or more each. Hard sauce, according to the old recipe, is the only suitable top pmg for a perfect Plum Pudding. Hard Sauce 10 tablespoon butter 1 tablespoon brandy, sherry, 2 cups confectioner's sugar or 2 teaspoons vanilla. 14 teaspoon salt Sift the confectioner's sugar, (after measuring) and cream with the butter. Add salt and brandy, (more brandy or sherry may be added for a lighter sauce) and mix for five minutes in an electric beater or 15 minutes by hand.
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27 Mrs. Carl A. Gundersen, 115 Olcott Dr., salutes the land of her parents' birth by serving a traditional Norwegian Christmas dinner. On Christmas Eve, Norwegian children place bowls of Creamed Rice Porridge out-of doors for the "Jule Nissen," or little Christmas elves that they believe bring their gifts. Mrs. Gundersen is a student at the University of Hart ford and a member of Center Congregational Church. Creamed Ri*ce Porridge 1 quart milk 14 teaspoon salt 4 tablespoons rice (regular 1,'2 pint heavy cream or long grain) 14 teaspoon almond extract 2 tab1espoons sugar Fro7...en raspberries, strawberries or other thickened berry juice. Grease the bottom of a saucepan so milk won't stick. Bring milk to boil and add rice. Stir often. Add sugar. Cook for about one and a half hom:s. When done stir in salt. Let cool. Whip cream, add almond extract and a little sugar to taste. When stiff, fold into porridge. Serve in dessert glasses topped with berries and sauce or with Red Sauce. R ed Sauce 1 cup fruit juice 112 teaspoon lemon juice or % cup water vanilla sugar to taste 1 tablespoon cornstarch or potato flour Use either fresh or preserved tart red fruit juice. Mix juice with water and bring to boil. Add sugar to taste. Thicken with cornstarch or potato flour, dissolved in a little cold water. When slightly cooled add vanilla or lemon juice. This recipe will serve six. 28 Lemon Parfait Pie is a simple dessert that can be prepared in five min utes. Mrs. Albert W . Hemingway, Vernon Rd., Bolton, includes it often in her summertime menus. She is a member of the Women's Auxiliary of Manchester Memorial Hospital, the Little Theater of Manchester, Bolton Co-op Nursery, United Methodist Church of Bolton, and a member and past president of Bolton PTA. * Lemon Parfait Pie 1 package lemon gelatin 3 tablespoons lemon juice 11;4 cups hot water 1 pint vanilla ice cream Dissolve gelatin in hot water. Add juice. Spoon ice cream into gelatin mixture until all i.s melted. Refrigerate for 15 to 20 min utes. Pour into baked pie shell. Top with whipped cream or any commercially whipped topping. * * * * *
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29 Mrs. Edward F. Pagani, 53 Gerard St., makes Apple Flake Crunch for · dessert when she is baking a casserole for an easy oven meal. She is a mem ber of St. Bartholomew's Church, its Mother Cabrini Mothers Circle, Green · School PTA, and a bowling league.
*
A pple Flake Crunch
5 apples pared and sliced 2 tablespoons brown sugar thin 1h cup orange juice
Arrange sliced apples in greased 10 x 8 x 2-inch baking dish. Combine brown sugar and orange juice and pour over apples. .
3 tablespoons margarine or 1h teaspoon cinnamon butter 1 tablespoon grated orange 1h cup brown sugar rind ~/2 cup flour 1h cup crushed com flakes
Cream margarine and sugar. Combine rest of ingredients and add to creamed mixture. Spread on top of apples. Bake in 350 degree oven for one hour.
30 Pies and Pastries
White Christmas Pie 1 tablespoon gelatin 1112 cups milk 1/b cup water 3 egg whites, beaten stiff lh cup sugar 1,4 teaspoon cream of tartar 4 tablespoons all-purpose 1 cup moist shredded flour coconut v~ cup heavy cream, %. teaspoon vanilla extract whipped stiff 1,4 teaspoon a:mond extract Make and bake pastry shell for nine-inch pie. Soften gelatin in water. Mix sugar, flour and salt in saucepan, gradually stir in mil.k. Cook over low heat, stirring until it boils. Boil one minute. Remove from heat. Stir in softened gelatin. Cool. When partially set, beat with rotary beater until smooth. Blend in vanilla and almond extract. Gently fold in whipped cream. Make a meringue of egg whites, cream of tartar and sugar. Fold in the meringue and coconut. Pile into cooled pie shell. Sprinkle with coco.nut. Chill until set. --- Mrs. William Brannick Mrs. Harlan Taylor, 39 H arlan* * St.,* does* not* recommend her recipe for P ecan Pie for calorie counters. Mrs. Taylor is president of the Women's Republican Club and secretary of the Republican Town Committee. She is a member of the women 's auxiliary of Manchester Memorial Hospital, the Order of Eastern Star, St. Mary's Episcopal Church, Bentley School PTA, a former Girl Scout leader and Cub Scout den mother. Pecan* Pie 3 eggs Vt. teaspoon salt 1 cup sugar 1 cup broken (not chopped) 1 cup light corn syrup pecans. % teaspoon vanilla Beat eggs; if electric beater is used, set at medium speed. Add sugar, syrup, vanilla and salt and stir until sugar dissolves. Add pecans and mix well. Line pie plate with pastry. Add mixture and bake at 400 degrees for ten minutes. Reduce heat to 350 degrees and bake for 20 minutes. Remove from oven and cool. Serve with whipped cream or ice cream. (Mrs. . Taylor said her family prefers a topping of vanilla ice cream).
31 Mrs. Felix M. Davis, 106 Henry St., makes Butterscotch Pie from a recipe given her by her husband's mother, who assured her that it was her son's favorite dessert. It still is. She is a member of the Women's Fellow ship and Couples Club of Second Congregational Church, the Chaminade Musical Club, Women's Republican Club, and the New Britain Repertory Theater. * Mother's Butterscotch Pie 1 cup brown sugar 1 tablespoon butter 1 cup milk 1 tablespoon vanilla 3 tablespoons flour pinch of salt 3 eggs (separated) Combine sugar, milk and flour and cook until thick over me dium heat, stirring constantly as it thickens. Add beaten egg yolks and heat until mixture bubbles. Remove from heat and add salt, butter and vanilla. Cool slightly and pour into eight-inch baked pastry shell. Top with meringue and bake in 350 degree oven for 15 minutes or until meringue is. golden brown. * Meringue 3 egg whites pinch of salt 1 tablespoon water %, teaspoon cream of tartar 6 tablespoons sugar ~/2 teaspoon vanilla Beat egg whites and water until stiff. While beating, slowly add sugar, salt, cream of tartar and vanilla. Pile lightly on butter scotch filling.
32 Pie Crust 2 cups pastry flour 1 teaspoon salt 112 cup lard 5 tablespons water 1,-§ cup vegetable shortening Mix flour, shortening aind salt with pie blender or fork until mixture i.s the consistency of cornmeal. Add water .slowly. Form into ball and divide in half for eight-inch pie shell. Roll on flour ed surface. Bake at 425 degrees until golden brown. About 13 to 15 minutes. * * * * * Cheese Shorties 1 pound sharp cheddar 2 cups sifted all-purpose cheese grated flour 1/2 pound butter or margarine dash of garlic salt and cay- enne pepper Cheese and butter should be at room temperature. Cream to gether until fluffy with wooden spoon or electric mixer set at low speed. Add flour and garlic salt and mix thoroughly. Form into rolls l l/2 inches in diameter. Chill in refrigerator several hours. When ready to serve, cut in 1,4,-inch slices and place on cookie sheet one inch apart. Sprinkle with cayenne pepper. Bake in 400 degree oven about ten minutes. Do not brown. Serve hot. --- Mrs. Harry A. Eich
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84 Miss Nancy Crockett, 14 Gerard St., and Miss Carolanne Gryk, 37 Acad emy St., made Chicken'n'que from roundup recipes used at a Girl Scout Roundup in July at Button Bay State Park, Vt. Miss Crockett is a mem ber of Senior Scout Troop 1. Miss Gryk is a member of Senior Scout Troop 2. * Chicken'n' que 4 broiler chickens halved l Y2 teaspoons monos.odium %, cup corn oil glutamate %, cup lemon juice 14 teaspoon pepper 1h cup water 3 tablespoons brown sugar 1% teaspoons salt %. teaspoon paprika Wash and dry pieces of chicken. Sprinkle with a dash of mono sodium glutamate. Brush with oil and place on grill, skin side up, over medium coals. Brown on both sides 20 to 30 minutes. Make sauce by combining oil, lemon juice, water and season ings in a heavy saucepan. Heat to boiling and simmer for about one-half hour to blend flavors. Reheat on gl'ill if made ahead. Cut squares of aluminum foil. When chicken is browned, place each piece in the center of a square of foil, spoon two table- poons •Of sauce over each and seal by folding edges of foil tight ly together. Return to grill and continue to cook for another 30 minutes. Chicken is done when leg joint twists easily out of thigh joint and pieces are fork tender. Chicken may be placed around the outer edge of the grill, where the fire is cooler, until ready to serve.
35 Main Dishes
Mushroom Pie is a recipe given to Mrs. Millard C. Rowley, 2 Gerard St., by her husband's grandmother. Mrs. Rowley is a member of Center Con gregational Church, the women's auxiliary of Manchester Memorial Ho3- pital, and the Little Theater of Manchester. •'r: Mushroom Pie 3 tablespoons chicken fat or 14 cup light cream shortenjng a generous pinch of mar- l lb. fre h mushrooms joram salt and pepper to 14 cup chicken stock taste ~ 4 cup sherry wine pie crust (packaged mix may be used) 8!ice mushrooms and saute in chicken fat. Add stock, mar joram, salt and .pepper. Cover and let cook for 10 minutes. Thick en with flour, add cream and wine, cover and let simmer 10 min utes. Stir occasionally to prevent sticking. Remove from heat and place in casserole. Cut pie crust into triangles, or into strips for a lattice topping, so that the mixture may bubble up. Bake at 400 degrees for 12 minutes. Reduce heat to 350 degrees and bake for 10 minutes more or until lightly browned. This recipe makes four servings. The Mushroom Pie may be made a day in advance and reheated for serving. Turkey-Cheese Rabbit is a *good * way* *to "dress* up" leftovers and Mrs. Ro::kwell H . Potter Jr., serves it on toast , rice or noodles. Mrs. Potter is a member of Center Congr gational Church, former president of its Wom en's Fellowship, a member of Manchester League of Women Voters, Bar nard and Highland Park PTAs, a nd Manchester Square Dance Club. Turkey-Cheese* Rabbit % cup dr:r sherry 1h teaspoon salt 2 tablespoons minced onion 1 cup evaporated milk 1h cup diced green pepper 1 6-ounce can broiled mush- 1 cup grated processed rooms American cheese 1 or 2 cups cooked turkey 2 tablespoons flour sliced or cubed Combine all ingredients except mushrooms. and turkey in top of double boiler. Add liquid from mushrooms. Stir over hot water until cheese melts and mixture thickens. Add mushrooms. If turkey is in slices, serve sauce separately. If cubed, add to sauce. Serves six. 36 Chicken Valenciana 1 pkg. each, frozen chicken % teaspoon saffron breasts and thighs ( option:i1) 1/:1, cup olive oil 1 tablespoon chopped panley % teaspoon garlic seasoning l teaspoon seasoned salt powder 1 teaspoon salt 1 teaspoon salt 2 cups long grain processed 14 teaspoon black pepper rice 14 cup slivered almonds 1 eight-ounce can tomato 3 tablespoons minced onions, sauce soaked five minutes in 3 1 cup bouillon or s.tock tablespoons of water ~~ cup dry ·white wine 1 four-ounce can of pimiento, 1 pkg. frozen pea ~ cut in strips 1 cup cubed baked or boiled 1 tablespoon paprika ham Thaw chicken. Heat 'olive oil in large frying pan. Stir in garlic powder. Brown chicken. Season with salt and pepper and remove. Brown almonds in drippings and set aside with chicken. Into the drippings, stir onion . pimiento. paprika, saffron, parsley, seasoned salt and salt. Add rice and stir until rice is coated. Add tomato sauce, stock wine and bring to boil Mix in almonds, thawed peas, ham and place in casserole. arrange pieces of chicken on top. Cover tightly and bake at 350 degrees for 45 minutes or until the rice has absorbed all liquid and each grain stands out sepa rately. Serves eight. --- Mrs. . John Horton * * * * * Sauerkraut and Stuffed Franks 4 tablespoons butter or mar- 1h teaspoon caraway seeds garine 2 cups soft bread crumbs 1/.i. cup finely chopped onion 2 tablespoons milk % cup finely chopped green 1 teaspoon grated onion pepper %. teaspoon ground thyme 1 29-ounce can (31/2 cups) ~/2 teaspoon salt sauerkraut, drained 8 (one pound) frankfurters 1 cup canned tomatoes 8 slices bacon
Melt half the butter in a saucepan and add onion and green pepper. Cook ·over low heat until tender, about 5 minutes. Stir in sauerkraut, tom~toes and caraway seeds. Pour into an 11% by 7% by 2-inch baking dish. Combine crumbs, remaining butter, grated onion, thyme, salt and milk; toss lightly. Slit frankfurters length wise, almost through. Spoon in stuffing, wrap each with slice of bacon; secure with a toothpick. Arrange over top of sauerkraut. Bake in a moderately hot oven, 375 degrees, 20 to 30 minutes or until very hot. Makes four servings. - -- Mrs. Joseph A. Conti 37 Roast Fresh Ham (Skinkestek) 1 fresh ham with rind 1 teaspoon pepper 3 teaspoons salt Have the hock of the fresh ham cut off. With a sharp knife, score the rind crosswise in diamond shaped slits. Do not remove rind. Into slits, rub mixture of salt and pepper. Place ham in roast ing pan and bake according to directions for fresh ham, usually 35 to 40 minutes per pound in 350 degree oven. * Gravy 1 lump of butter, size of egg 1 level teaspoon dry mustard 3 tablespoons flour (optional) 14 cup red wine (optional) Brown the butter, stir in flour and dilute slowly with skimmed and strained drippings from the roast. Add mustard and red wine if desired. --- Mrs. Carl A. Gundersen
Ground Beef Casserole with* Bread * * Stuffing* * is a substantial main dish that Mrs. B. R. Bliss, 112 S. Main St., often serves with baked potatoes, tossed salad and a simple dessert for a well-balanced, low cost meal. Mrs. Bliss is a member and corresponding secr etary for the Greater H artford branch of the National League of American P en Women, a member of the Manchester unit of the YWCA and its town committee, and a member of the Little Theater of Manchester. * Ground Beef Casserole 1 pound ground beef 14 cup catsup t4 teaspoon salt 1/2 teaspoon Worcestershire l/s teaspoon pepper sauce 1 egg beaten Mix above ingredients to gether * Bread Stuffing 2 cups soft bread crumbs 2 tablespoons melted butter 2 tablespoons minced onion or margarine 1h cup minced celery ~l:l teaspoon salt 1h teaspoon poultry seasoning 2 tablespoons hot water Mix above ingredients Press half of meat mixture into a greased casserole dish. Cover with stuffing and top with remainder of meat mixture. Set casserole in pan of shallow water and bake in ~~50 degree oven for 45 minutes. Cut in wedges and serve. This recipe will serve four.
38 Mrs. William M. Justice, 17H Garden Dr., a great-grandmother who en joys cooking for her family, brought the recipe for Dinner in One Pot with her from her former home in Pittsburgh, Pa. Mrs. Justice is a member of Center Congregational Church. * Dinner in One Pot
4 pounds top round steak (2 2 large green peppers inches thick) 4 tomatoes 4 medium onions 1 can tomato soup 1 medium uunch celery
Brown teak thoroughly in large pal) on top of stove, about 35 minutes. Turn constantly. Slice onions, celery and peppers in 112 -inch pieces and place on top of meat. Add 1;2-cup of water, salt to taste and steam for about one hour uncovered. Slice tomatoes thin and place over vegetables, oook about 30 minutes, add tomato soup. Make flour and water mixture, add to liquid for thickening. Cook slowly until meat is tender. Remove from pan and slice meat in strips against grain. Serve on platter surrounded with vege tables. This recipe will serve eight generously.
Pennsylvania Dutch cooks serve this dish with fried potatoes, Mrs. J ustice explained, adding that fried potatoes are served at all three meals.
39 Mrs. Charles J . Carroll, 17 Alice Dr., collected regional recipes around the country while traveling with her husband, who was in t he Air Force. Golden Gulf Shrimp is from Corpus Christi, Tex. Mrs. Carroll is charter member and president of the Guild of Our Lady, St. Bartholomew's Church, a religious instructor for parish boys and girls, a member of Buckley School PTA, and a former leader of Brownie Troop 630. * Golden Gulf Shrimp 1 pound (or niore) cooked 1 three-ounce can niush- and cleaned shrinip roonis 4 tab1espoons butter 11;2 to 2 cups niilk 3 tablespoons flour 1 eight-ounce package 1 cup chopped celery sharp cheese, grated, 112 cup chopped onion salt and pepper to taste 1 teaspor.m paprika
Melt butter in saucepan. Add celery and onions, cover and sini nier 10 niinutes or until just tender. Stir in flour and blend thoroughly. Add niilk and stir constantly. Add niushroonis and liquid froni can. More niilk niay be added if needed. Sauce should he the consistency of heavy creani. Add cheese and stir until melted. Season with salt and pepper, sprinkle paprika lightly over top of niixture and niix it in to give a pink tint to sauce. Add shrinip. Serve over rice. Recipe will serve six to eight. The flavor is iniproved if the recipe is niade ahead, chilled and reheated.
40 Rice Cristoforo, a recipe from her Italian family, was n amed by M rs. Henry Sauer, 442 W . Middle Tpke., in honor of Christopher Columbus. She 1s a member of the Newcomer's Club, the Church of the Assumption a nd its Ladies Society. * Rice Cristoforo 4 cups. cooked rice 1 ean tomato paste 1 tablespoon olive oil 1 small can sliced 1 pound ground beef mushrooms 1 teaspoon salt 1 cup water l;'.i, teaspoon black pepper 1 small mozzarella cheese 1 teaspoon oregano (sliced) ~-'.I. teaspoon garlic powder 1 tablespoon grated 1 large can ton1atoes parmesan cheese (sieved) sprig of parsley Brown meat in oil, add tomatoes. a.nd tomato paste and simmer for about 10 minutes. Add all other ingredients except rice and cheese. Simmer about one hour. Alternate layers of rice, meat sauce and both varieties of cheese in a casserole. Cover with cheese slices on top. Bake in covered casserole in 375 degree oven about 20 minutes. Extra sauce may be used when serving. The recipe will serve 6 to 8.
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41 Scalloped T una and Chips
%, cup shortening 2 tablespoons. grated onion %, cup flour 2 tablespoons chopped 1 teaspoon salt parsley 1/s teaspoon pepper 3 cups crushed potato chips 2 cups. of milk (or liquid 2 seven-ounce cans of tuna from mushrooms added to fish milk to make 2 cups) 1 four-ounce can mushrooms
Melt shortening,, add flour, .salt and pepper, blend well. Add milk stirring consfantly over medium heat. Continue stirring until mixture thickens. Remove from heat. Add onion and parsley and mix well.
Place one cup potato chips in greased l Y2 quart baking dish. Cover with layers of tuna fish, mushrooms and sauce. Repeat and top with potato chips.
Bake in 350 degree oven for one hour.
--- Mrs. Edward F. Pagani
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42 Mrs. Roscoe Thompson, 236 Woodland St., finds Liver Loaf an excellent way to include this importan t food in her family's diet. Mrs. Thompson is a m ember of Second Congregational Church, its Borst Group, chairman of its nursery school committee and, w ith her husband, a member of its Couples Club. * Liver Loaf 1 pound liver (beef, chicken 1 tablespoon lemon juice, or calves) fresh, frozen or canned 1 medium onion, chopped 1 teaspoon salt 1;2 pound pork sausage 1 teaspoon celery salt 1 cup dry bread crumbs dash pepper 1 teaspoon Worcestershire 2 eggs beaten sauce 1h cup stock 4 .slices bacon Cover liver with hot water and simmer five minutes. Drain liquid and reserve for stock. Put liver and onion through food
chopper with medium blade. Mix with r emaining i0ngredients, except bacon. Place in 10 x 5 x 3-inch loaf pan. Top with bacon slices. Bake in moderate 350 degree oven for 45 minutes. Makes six to eight s.ervings. * * * * ~-. Ham and Noodle Casserole 1 package wide egg noodles 1 can cream of mushroom (8 or 9 ounces) soup 2 cups cooked ham, ground % cup milk or chopped 1h cup buttered bread crumbs 2 tablespoons grated onion Cook ·noodles, rinse and drain. Arrange noodles and ham in lay ers in a buttered casserole. Sprinkle each layer with grated onion. Combine undiluted mushroom soup and milk Pour over ham and noodles. Top with buttered crumbs and sprinkle with paprika. Bake in moderate ·Oven, 375 degrees, about 25 minutes or until browned. Makes above six servings. - - - Mrs. Roy Strickland
Broiled *Stuffed * * Live * *Lobsters 4 one an Mrs. Samuel H . Teller, 20 *Tr acy* Dr* ., *submitt * ed her recipe for Chicken Louise to a contest sponsored by the Poultry Association of Connecticut a nd pa rticipated in a cook off in N ew H aven. Chicken* Louise 1 broiling chicken, halved or % cup catsup quartered 1 teaspoon horseradish 2 large onions 1 teaspoon Worcester s.hire p::irsley flakes sauce 1 cup mayonnaise salt and pepper to taste 14 cup French dressing Cut onion in rings and line a baking pan with them. Sprinkle with parsley flakes. Prepare Louise sauce by mixing remaining ingredients. (Makes 11/2 cups) . Place chicken pieces., skin side down, in baking pan. Pour % cup of the sauce over chicken. Bake in 325 degree oven for one hour. After .one-half hour, turn chicken pieces and baste with ~'2 cup of sauce. Serve remaining .sauce with chicken. 44 Hors d 1 oeuvres Mrs. Joseph Rizzo, 442 W. Middle Tpke., obtained the recipe for Fo:iduc Bourgignonne and Sauce 1'.'laison while living in Switzerland. * Fondii e Bourgignonne (Four Servings) 2 pounds London broil or top 1 cup peanut oil round 1 cup margarine Cut meat in % -inch cubes. Heat oil and margarine to boiling in small metal pan over alcohol burner, or use small chafing dish. The oil and margarine mixture may be r eused, but, when first used, should be cur·ed by cooking a small amount of meat fat in it for a few minutes. The mixture will change color from gold to dark brown and if foam forms on t cp it may be skimmed off. Flace meat cube on long handled forks and hold in hot fat mix ture until cooked to individual tastes. About one minute is usually satisfactory. Remove from fat and dip cooked meat in any or all of the following: Chopped onion, garlic, ce1ery flakes, basil, oregano, red pepper, salt and pepper and then into Sauce Maison. * * * * * Sauce Maison 3 teaspoons. prepared sand- 1 tablespoon ketchup wich spread or salad dress- % teaspoon Worcestershire ing sauce 1 teaspoon sweet pickle 1 teaspoon Soya sauce · relish 2 drops Tabasco sauce 3 tablespoons barbecue sauce Mix ingredients and put in bowl for dipping_ Any well flavored sauce may be used. Mrs. Rizzo mentioned that her meta1 pan, alcohol burner and long- handled forks were purchased from a Swiss shop and these could be ordered from Grand Passag-e, S. A., Geneva. Switzerland. They can also be purcha~ea in West Hartford and New York, she said. 45 Capt. and Mrs. Walter S. Keller, Rt. 44A, North Coventry, participated in the Quarter Millenial Celebration at Coventry in July and made Straw berry Jam from a n old family recipe. Mrs. Keller is a member of Coventry Garden Club, the missionary committee of Second Congregational Church, Coventry, and the League of W omen Voters. Capt. Keller. U.S. Navy ret., is chairman of the board of finance of Coventry and assistant treasurer of Second Congregational Church. * Strawberry Jam 12 baskets of strawberries 9 pounds of sugar Husk berries and put two basketsful in a big kettle and squash them until you have some juice. Add some sugar and then put in strawberries and sugar alternately and boil for about half an hour or until of a thick consistency. Stir every now and then after it comes to a boil and take off the scum every few minutes. When finished the juice should drop off the spoon as if for jelly, two drops slowly joining and falling off the spoon as one. Put in sterilized jars and seal. Makes 12 pints of jam. WITH ~...... ,. LUCITE PAINT INSIDE and OUT ALL THE BEST BRANDS OF WALLPAPER E. A. JOHNSON PAINT CO. 723 MAI'N ST.-PHONE MI 9-4501 46 Mrs. Raymond T. Quish, 110 Forest St., likes to entertain and collects Hors D'oeuvres recip€s from far and wide. She is secretary of the Repub lican Town Committee, a member of the women's auxiliary of Manchester Memorial Hospital, Republican Women's Club, Mark Twain Memorial, Children's Services of Connecticut, Bennet PTSO, Washington PTA, and on the board of trustees of the American Cancer Society. * Pineapple Bits Wrap 112 strip of raw bacon around a chunk of fresh, canned, or frozen pineapple. Secure with toothpick or skewer. Broil until bacon is crjsp. * Ham and Cheese Roll Spread cream cheese and chive mixture on medium thin slices of boiled ham. Roll lengthwise. Cut in bite sized pieces. Secure with toothpicks. * Tenderloin Cubes Saute cubes of tenderloin steak (with fat removed) in butter. Marinate in favorite barbecue sauce. Broil. Cubes may be kept hot if served at table on hibachi grill. 47 Mother's Clam Hors D'oeuvres This recil)€ was given to Mrs. Quish by her mother, the late Mrs. Samuel J . Turkington. 4 quarts quahogs salt % pound butter pepper % cup cracker crumbs horseradish Steam quahogs. Remove from shells and put through food grinder. Melt butter. Mix chopped clams, butter, salt , pepper and horseradish (to taste) . Refill cleaned clam shells. Broil until lightly browned on top. This recipe will make about 24 servings. Chicken Li*ve r Snacks Cut raw chicken livers into about three pieces. Wrap in bacon. Sprinkle with salt, pepper and garli c .salt. Place on cookie sheet and broil. Hot Crab and* Cheese Dip l;2 pound butter 1 pound loaf soft processed 2 cans crab meat American cheese Melt butter and cheese in top of double boiler. Add the picked and cleaned crab meat. Serve hot in chafing dish with shredded wheat wafers or favorite crackers. 48 Golden Rice 1h cup corn oil 2 envelopes Swiss recipe 2 cups uncooked rice golden onion soup mix 4 cups water Heat oil in skillet. Add rice and cook over medium heat, stirring frequently until golden brown. Stir in soup mix and pour in water. Cover, cook over low heat until rice is tender, 15 to 20 minutes.. Makes eight servings. Made from Girl Scout recipes by Miss Janey Crockett and Miss Carolanne Gryk. * * * * * The recipe for Brazil Nut Stuffing was given to Mrs. Leslie A . William son , Notch Rd., Bolton, by the Connecticut Game Breeders' Association and is popular with her family . Brazil Nut* Stuffing 2 cups bread cubes or crumbs 2 tablespoons butter or mar 1 small onion, cut fine garine 112 cup celery, thi,nly sliced % teaspoon double-action 112 cup Brazil nuts, chopped baking powder salt and pepper to taste Mix ingredients and stuff pheasant. Place in 350 degree oven and bake for about two hours. * * * * * Browned Rice % pound butter or margarine 1 can consomme 1 large onion, .sliced very 1 cup unwashed rice thin (preferably converted) Melt butter in frying pan, (300 degrees in electric fry pan) add rice and onions and stir constantly for ten minutes until the rice and onions are golden brown. Add one half can water and one can consomme. Place mixture in one-quart casserole, cover and bake for 25 minutes at 350 degrees. Uncover and bake 10 to 15 minutes longer. To reheat, add a small amount of water. --- Mrs. Leslie A. Wi1liamson * * * * * Cranberry Almond Sauce 4 dozen blanched almonds 1h cup water 4 cups fresh cranberries 1,1:~ cup orange marmalade 2 cups sugar juice of 2 lemons Split almonds and soak in cold water i-n refrigerator for several hours. Wash and stem cranberries. Bring sugar and water to boil. add berries and cook from 3 to 5 mi,nutes until cranberries burst. Remove from fire and add marmalade and lemon ju.ice. Cool and add almonds. - - - Mrs. Norman R. Weil 49 Cheese L a tkes a r e m a de by Mrs. Seymour Kudlow, 81 Milford R d., dur ing P assover and du ring the year . Mrs. Kudlow is a member of Temple Beth Sholom and its Sist erhood, a m ember and past president of Ben Ezra Chapter , B'na i B 'rith, cha irman of its Connecticut Va lley Council Hillel, and a m ember of H a dassah. She belongs to Buckley and Illing PT As and does volunteer work for Lutz Junior Museum. Cheese* Latkes 3 eggs, well beaten % teaspoon salt 1 cup milk 1/2 teaspoon cinnamon 1 cup pot cheese 1 tablespoon sugar 1 cup matzo meal Beat together the eggs, milk and cheese. Combine the remain ing ingredients and add to egg mixture and blend well. Drop by spoonfuls into a hot, well greas.ed, frying pan or griddle. Brown on both sides. Serve with hot sour cream, applesauce or pre serves. Makes 16. Peanut* *Butter * * Fudge* 2 cups granulated sugar % cup peanut butter % cup milk 2 teaspoons vanilla %, teaspoon salt Mix sugar, milk and salt and bring to 234 degree boil when tested with candy thermometer. Remove from heat and add pea nut butter and vanilla. Stir briskly, just to blend and pour into a buttered ei.ght-inch square pan. Sprinkle top with chopped nuts. - - - Mrs. John Wabrek THE FINEST FACILITIES IN EASTERN CONNECTICUT There's a Little Extra to Dinner in Fiano's Dining Room! • BANQUETS ARE OUR SPECIALTY THE IDEAL SPOT FOR YOUR WEDDING FEAST Whether it's a sm a ll family group or la rge rarty of hundreds- Fia no's excels in ac commodations, atmosphere, m enus, cusine, enterta inmen t and dancing a rea. o ALL LEGAL BEVERAGES Jimw A.. RESTAURANT ROUTE 44A and 6-MI 3-2342-BOLTON, CONN. 50 Mrs. Michael W . French, 21 Goslee Dr., gifts her daughter and the chil dren of relatives and friends with Pressed Sugar Easter Eggs made from an old-fashioned recipe. Mrs. French is a member of the N ewcomer's Club and its membership chairman and attends Center Congregational Church. Pressed Suga*r Easter Eggs Sugar mixture: 3 teaspoons of water to every 2 cups granu lated sugar. Mix well. Vegetable coloring may be added. Pack damp sugar mixture firmly into both halves of plastic egg molds. Molds can be purchased in a variety store. Turn out on a tray and let dry for three to four hours. With a spoon, care fully scoop out damp sugar from center of egg into large bowl. This, if used immediately, can be repacked into molds for more egg.s. When both halves have been molded,, dried and hollowed out, cement both halves together by piping royal icing on edges and pressing together. Allow icing to dry. With cake decorator and colored royal icing, pipe fancy border around cemented seam. Decorate top of egg as desired. Initials, flowers, satin bows, tiny bunnies or jelly beans may be used. Royal* Icing 2 egg whites Vs teaspoon cream of tartar 1 box confectioner's sugar Beat egg whites (not stiff). Add sugar and cream of tartar. Beat with electric beater until mixture is the consistency of stiff whipped cream. Keep in bowl, covered with damp cloth, until used. Mrs. French mentioned that the eggs are decorative but pure enough to be eaten. For special gifts she fills the halves with small candies and jelly beans before cementing the halves to gether. 51 Turkey Chestnut stuffing is a Greek recipe given to Mrs. Peter B. Gram by her grandmother. Mrs. Gram is a member of the women's auxiliary of Manchester Memorial Hospital, the League of Women Voters, and the Bol ton PTA. Turkey Chestnut* Stuffing 1 pound hamburg 112 cup chopped cooked 2 pounds chestnuts chicken giblets and livers (cleaned and pre-roasted) (optional) 1 cup raisins 11/2 level teaspoon salt 2 cups. uncooked rice 1h teaspoon pepper 6 cups chicken broth 1 level teaspoon pickling spices Cut raw chestnuts in half and place under broiler. Roast for about 20 minutes, or when expos.ed portion is brown. P eel outer shell and inner skin. This can be done as much as three days in advance and chestnuts placed in a sealed container in the refrig erator. When chestnuts are not available, one cup of slivered al monds may be substituted. Brown hamburg. Add broth and chestnuts and simmer for about ten minutes on low heat in a tightly covered pan. Add raisins, uncooked rice and s.easonings. Cook for about 20 minutes or until rice is done. Stir .occasionally. If the recipe is used as a turkey stuffing, cook only ten minutes and place in turkey a half hour before its cooking time is com pleted. The portions in the above recipe will serve eight if used as a side dish. 52 Peanut Cream Dressing 112 teaspoon salt 1,4 cup undiluted evaporated 1 teaspoon sugar milk %, cup peanut butter %. cup orange juice Place ingredients in a bowl aind beat with a rotary beater or electric mixer until well blended. Serve over finely shredded cabbage. - -- Mrs. Roscoe Thompson ~~~~~~~~ Invest in a Home First.... ) the Key to your ) future home is waiting for you at the office of WARREN E. H·OWLAND REALTO'R ) 575 Main St ., Manchester-MI 3-1108 ) ( ' ••:~::~:::::.0:~~.:~••" J ~ ( and Conrad Rueter )) ~\..d\d~~·\d\d\d'\d 53 Mrs. Benjamin Shankman, 78 Milford Rd., makes Knishes that are pop ular with her friends a nd family. She is a m ember of Temple Beth Sholom, its Sisterhood, and Hadassah. Potato* Filling 1 cup chopped onions 1 egg 6 tablespoons butter 1 teaspoon salt 3 cups mashed potatoes 1;4 teaspoon pepper Brown onions in butter. Mix in egg, potatoes, salt and pepper and beat until fluffy. Liver *Filling 1,4 pound mushrooms 1 pound liver 1 cup chopped onions 1 teaspoon salt 6 tablespoons shortening ~4 teaspoon pepper Brown onions and mushooms in half the shortening. Remove onions and mushrooms and reserve. Melt remaining shortening in same pan. Remove skin and veins from liver and cook until done. Chop together with onions, mushrooms, liver, salt and pep per until very smooth. Dough* Use a day old loaf of sliced white bread. Remove crusts on each slice and roll as thin as possible with a rolling pin. Fill each slice of bread and roll over once. Cut into three pieces. Mix one egg with thr·ee tablespoons cold water. Heat oil in large killet. Dip each piece of knish in egg and water mixture and place in skillet. Brown until golden. Serve hot. 54 Soups and Stews Briinswick Stew 1 six pound chicken 4 medium potatoes, diced 1 gallon water 4 cups kernel corn 2 large onions, sliced 2 teaspoons salt 2 cups okra 1/2 teaspoon pepper 4 cups tomatoes 1 tablespoon sugar 2 cups dry lima beans Cut chicken in 8 pieces and simmer for two and one-quarter hours in water. Remove chicken. Add lima beans, tomatoes, onions, potatoes and okra to broth and simmer about an hour or until beans are tender. Add hot water if necessary and stir to prevent scorching. Add corn and boned and •iced chicken and seasonings. This recipe make 8 to 10 servings. Chowning's Tavern Colonial Williamsburg * * * * * Turkey-Corn Chowder %, cup butter or margari0ne 2 cans whole-kernel corn 4 sliced medium onions 1,4 teaspoon dried thyme 5 sliced, pared medium 1 cup light cream potatoes 1 can cream-style corn 2 stalks celery, sliced 1 teaspoon paprika 2 teaspoons salt 3 cups cut-up cooked tul'key 14, teaspoon pepper 2 tablespoons butter or 2 cups water margarine 1 chicken bouillon cube parsley 5 cups milk Saute onions golden brown in 1,4 cup hutter in large kettle stir- . ring often. Add potatoes, celery, salt, pepper, water and bouillon · cu:be. Cook covered 15 minutes until vegetables are tender. Add milk and all remaining ingredients except two tablespoons of but ter and parsley. Heat, dot with butter, snip parsley over top. Makes eight to ten generous servings. - -- Mrs. Rockwell H. Potter Jr. 55 A 100-year-old recipe is used by Mrs. Cyrus W. Tompkins, 187 Gardner St., to make Grandma Nora·s Tomato Soup. She is a member and former president of the Chaminade Musical Club, a m ember of Orford Parish, DAR, and the Church of Latter Day Saints, Hartford. * Grandma Nora's Tomato Soiip 14 medium green pepper 5 or 6 medium tomatoes, 1 medium onion sliced peeled, or 1 1a.rge can of chopped tomatoes 3 tablespons butter or mar Vi. cup -flour garine 1 quart milk Brown onion and pepper in butter. Add tomatoes and bring to boil. Mix flour with water and make thin paste. Stir into toma to mixture. Add milk gradually and stir. Bring to boil and cook until thickened. Serve hot. Add salt and pepper after serving to prevent curdling. The recipe serves six with second helpings. 56 Soups and Stews are family favorites of Mrs. Merrill D . Colton, 743 Tol land Tpk e., who serves them oft en during the winter mont hs. Mrs. Colton is a m ember of Second Congr egationa l Church, vice presiden t of its Ferris R eynolds Group, assistant Sunday School teacher ? and ~ !flember of its Social Action committee a nd Mother s Club. She 1s publ!c1ty cha irman for Manchester PTA Council and a mem ber of the R epublican Women's Club. * Lamb Stew 3 pounds iamb for stew 8 small onions peeled (preferably the neck) 1 package carrots (7 or 8.J, 8 medium potatoes, pared and scraped and cut lengthwise cut in half Cook the meat the day before making the lamb stew. Cover the lamb with water and boil three hours. Strain, place liquid in large bowl and refrigerate overnight. Remove lamb from bone while still warm and refrigerate. The next day, skim the hardened grease off the liquid. Put liquid in large kettle with t ight oover. Add m eat, potatoes, onions, carrots and salt to tast e. Cook about one hour or until vegetables are done. A half-hour before serv ing, add dumplings. * * * * * Dumplings 2 cups all-purpose flour 2 level t ablespoons marga- 3 teaspoon baking powder rine or shortening 11.z teaspoon salt 1 egg % cup milk (approximat e) Sift flour, baking powder and salt together. Blend in marga rine. Beat egg slightly with one-half cup milk. Add to dry in gredients. Add remainit11g milk unt il the dough is moist. Bring stew t o a slow boil. Drop dumpings by heaping tablespoonsful on the stew. Cover tightly. Cook about one-half hour. Do not remove cover until the dumplings are done. The recipe for Lamb Stew and Dumplings serves eight. Mrs. Colton mentioned that she usually watches for a ale on lamb and buys two forequarters. She has them boned and r·olled and freezes the two roasts. The bones from the roast s are enough for one stew. * * * * * Cream of Peanut Soup 4 stalks celery 1 gallon chicken stock 1 medium onion 1 quart medium cream 14 pound butter 1 pound peanut butter 2 tablespoons flour Chop and braise celery and onion in butter. Add flour and cook until well b1ended. Add stock and bring to boil. Stir in peanut butter until well blended. Add cr eam and ser ve. King's Arms Tavern Colonial Williamsburg 57 Mrs. Jae}{ Goldberg, 22 Waranoke Rd., believes that good Lentil Soup should be'thick enough to support a spoon upright. Mrs. Goldberg i:; a member of Temple Beth Sholom, its Sisterhood, H adassah , the Lengue of Women Y.oters, and Women's Strike for Peace. Lentil Soup 1 cup dry lentils 1 clove garlic 2 quarts water parsley 2 pounds soup meat and bones 1 bouillon cube 3 carrots salt and pepper to taste 3 stalks celery 2 frankfurters cut in %-inch 1 large onion pieces Peel and score onion with sharp knife. Sprinkle liberally with salt and let stand in covered dish at least one hour. Place meat and water in large pot and bring to boil. Skim top, add lentils, bouillon cube, other vegetables and seasonings. Cover loos.ely and allow to simmer on low heat for about three hours. Remove meat to serve separately. Put soup through food mill, strainer or blender. Return to pot and add frankfurters. Simmer until franks are done. Serves 6 or 8. 58 Beef Soup 3 pound s.oup bone (Choose 3 large carrots one with large area of 2 or 3 stalks celery marrow) 1 cup barley 4 medium potatoes 1 bay leaf 4 medium onions With pointed paring knife scrape out marrow (pinkish lard like fat in center of bone). Place in covered bowl at room tempera ture. Cover soup bone with approximately 3 quarts water and boil slowly with bay leaf until meat is well done. Remove meat from bone. Put meat back into broth. Add potatoes, O·nions, carrots and celery, all diced small and barley. If liquid is low, add one or more quarts of water as needed. Cook until vegetables are done. Re move bay leaf. Add salt and pepper to taste. Whole kernel corn or cooked string beans may be added to soup. This recipe serves eight. Mock Klasse* * (Ma* *r row* Balls) bone marrow 1 medium onion, chop~ed fine 3 slices white bread flour in which to roil balls 1 egg, beaten slightly Mash marrow with tines of fork. Soak bread in water and squeeze dry. Add to marrow. More bread may be added as the marrow is the flavoring and the bread is the bulk. Add beaten egg and finely chopped onion. Form into balls the size of a walnut. Roll in flour and drop into boiling soup. Cover tightly and boil slo wly for one-ha1f hour. - - - Mrs. Merrill D. Colton Everyone A'grees • • • Royal Ice Cream Is T1he J. ,, ., ...Cl ,/ .•11 11·11l1·1111-$U.O:;'(1J:::::::l\m::,w::l\l !.ll \.Oll \:111!1l·.,111111l:!W' 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, Sandwiches, Cups, Cake Rolls, Decorated Slices, Ice Cream Cakes and Pies for the holidays. AVAILABLE A'l.1 YOUR NEAREST NEilGHBORHOOD ROY AL ICE' CREAM DEALER'S STORE, OR AT OUR PLANT. llo.1J11.l 1ce Cream Co. MANUFACTURERS OF ORFITELLI'S "SPUMONI" 23 WA.R:RIEN S'JJ.-Ml 3-6950 59 Mrs. Irving Ma nn, 255 Summit St., makes Shrimp Salad Supreme for company buffets the year 'round and finds it a wonderful main dish for hot :Weather entertaining. She is president of the B entley PTA, and a member bf the Little Theater of Manchester. ,. * Shrimp Salad Supreme In saucepan, gradually blend soup with cream cheese. Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend in soup mixture and remaining ingredients. Pour into a 11/2 quart mold. Chill until firm. Unmold ; serve on crisp salad greens. Makes. 6 servings. 60 Salads Mrs. Dona ld A . Knofla, 30 Clyde Rd., serves Tomato Mold a nd Cucumber Salad for cool summer entertaining and holiday. buffets. Mrs. Knofla -i s a member of the Guild of Our Lady of St . Ba rtholom ew's parish, the KMSY Gourmet Club, the Manchester Women's Republican Club, a m em ber of its executive boa rd, and District 5 leader . * Tomato Mold 1 envelope unflavored 1 cup diced celery gelatin 1 cup mayonnaise V2 cup cold water 1,1:~ teaspoon Worcestershire 1 can condensed tomato soup sauce 1 pint cottage cheese dash of onion salt % cup chopped walnuts Soften gelatin in cold water. Heat undiluted soup, add to gela tin mixture and s.tir until gelatin is dissolved. When mixture has cooled to room temperature, add remaining ingredients. G~ease mold with mayonnaise and fill. Chill in refrigerator until set. Unmold and serve on lettuce leaves. Cucumber Salad 1 package lime gelatin 1h cup grated almonds or %. cup hot water walnuts 1 cup cottage chee.se 1 large unpeeled cucumber 1 cup mayonnaise grated Mix gelatin and hot water and let cool. Fold in remaining in gredients and pour into greased mold and refrigerate until firm. * * * * * Spring Salad Place lettuce in large bowl. In center of bowl put celery pieces, black olives (pitted) a.ind radish roses. Arrange alternate slices of hard-cooked egg and tomato slices around sides, adding an chovy strips if desired. Crumble crisp fried bacon and sprinkle .all over salad. Serve with favorite dressing. · - - - Mrs. Joseph Rizzo 61 Egg Ring and Crabmeat Salad is a favorite for buffet suppers at the home of Mrs. Frank P. Sheldon, 35 Meadow Lane. Mrs. Sheldon is past chairman of the Manchester unit of the Hartford County YWCA, a mem ber of its town committee, on the board of directors of the United Fund, the executive board of the women's auxiliary of Manchester Memorial Hospital and is woman's division cha irman of E llington Ridge Country C lub. * Egg Ring-Crabmeat Salad 11;2 tablespoon plain gelatin 14 cup lemon juice 1h cup cold water 1112 cups mayonnaise 1 cup boiling water 2112 cups shredded crabmeat 10 hard cooked eggs, riced (fresh or canned) 1 t/2 teaspoons salt 1;2 cup whipped cream. 112 cup ketchup Soften gelati.n in cold water. Add boiling water and stir until dissolved. Add riced eggs, 1h teaspoon salt, 1 tablespoon ketchup and 3 tablespoons lemon juice. Blend in the mayonnaise. Pour into ring mold. Chill. Combine crabmeat with remaining ketchup, salt and lemon juice. Fold in whipped cream. Unmold egg ring and place crab meat mixture in center. Garnish with tomato wedges and lettuce. Serve with toasted paprika crackers. Serves eight. * * * * * California Caesar Salad 1 head of romaine lettuce 14 cup wine vinegar 2 garlic cloves 14 cup grated Parmesan 11;2 teaspoons salt cheese 12 grinds of pepper mill 1 egg beaten %. cup olive oil 6 to 8 anchovies, cut up 1 Y2 cups croutons (optional) Crush garlic cloves and salt in the salad bowl, rub bowl well. Add about 12 grinds of the pepper mill. Remove the garlic cloves and add Romaine lettuce, broken in bite-size pieces,· not cut. Add olive oil. Toss well, add crisp crou tons which have been fried in butter or olive oil and wine vinegar, or vinegar and lemon juice. Finally, add freshiy grated Parmesan cheese and beaten egg. Toss throughly and :: . 62 Vegetables Pickled Cabbage (Surkal) 1 medium head red cabbage 1 tart apple grated 1 teaspoon caraway seeds 2 tablespoons pork fat 1 teaspoon salt (drippings) 1 tablespoon sugar 2 tablespoons cidar vinegar Shred red cabbage fine. Place alternate layers of cabbage, cara way seeds, salt, sugar and grated apple in saucepain. Add just enough water to enable it to boil and let simmer slowly until ten der. If ham is roasting, add two tablespoons drippings. When al most tender, add vinegar and more sugar if desired. This dish keeps well for several days and the flavor improves with re heating. - -- Mrs. Carl A. Gundersen Mrs. Harry A. Eich, 150 Avery* * St., * lik*es *new and different vegetable recipes to serve as substitutes for potatoes. Spinach Noodle Casserole is easy to make and ca n be prepared in a:dvance and reheated. Mrs. Eich is a member of St. Bridget's Church, a member and vice president of the Man chester Fine Arts Association and a member of the Manchester and Elling ton Ridge Country Clubs. S pinach Noodle* Casserole 2 packages frozen chopped 1/2 cup grated parmesan spinach cheese 11/2 teaspoons salt 4 tablespoons butter or 1 lf:i teaspoons instant minced margarine onion 8 ounce package fine egg noodles Place frozen spinach in a greased cass.erole. Sprinkle with salt, onion and 1,4 cup of cheese. Dot with 2 tablespoons of butter or margarine. Cover with lid or foil and place in 350 degree oven for about 20 minutes. . Cook noodles until tender, drain and spoon over spinach in cas se11ole. Sprinkle with remaining cheese and dot with remaining butter. Cover and bake for 30 minutes. Remove from oven and mix ingredients well. Return to oven and bake for 15 minutes, or cool and refrigerate. When ready to serve, heat in 350 degree oven about 20 to 25 minutes. This recipe serves eight. 63 Mrs. Robert Whitehead, 89 Richard Rd., likes the unusual combination of Sauerkra ut and Noodle Casserole as a change from potatoes. Mrs. Whitehead is a member of Center Congregational Church, the women's auxiliary of 1\Ianchester Memorial H ospital a nd Bennet Junior H igh School PTSO. * Sauerkraut and Noodle Ca.sserole 8 ounce package wide egg 2 large onions sliced in 14_ noodles inch rings 112 pound butter or oleo 1 pound sauerkraut Cook noodles as directed on package. Melt butter or oleo. Add oni•ons and fry until shiny. Add drained sauerkraut and saute for 15 minutes. Combine with noodles in casserole and bake for 30 minutes in 375 degree oven. * * * * * Carrot Casserole 3 cups sliced raw carrots V2 cup water 3 onions peeled and 2 tablespoons butter or quartered margarine 1 teaspoon salt Combine carrots, onions and salt. Place in greased 11/2 quart casserole. Add water, dot with butter. Cover and bake in 350 degree oven for one hour. --- Mrs. Edward F. Pagani * * * * * Mr:;. Edward J. Pekar, 64 Highview Rd., ~outh Windsor, perks up jaded appetites with Yam-Pineapple Bake. Mrs. Pekar is a member of Union Congregational Church, Rockville, a nd the Junior Woman's Club of Wap ping. * Yam-Pineapple Bake 41/z to 5 cups mashed, cooked 14 cup softened margarine or canned sweet potatoes or butter 1 nine ounce can (1 cup) 26 small marshmallows pineapple tidbits 14 cup pecans or nut meat 1 teaspoon salt halves Combine sweet potatoes, pineapple with syrup, butter and salt. Place half the mixture in buttered one and one-half-quart cas serole. Top with half the marshmallows. Add remaining potato mixture. Arrange pecan halves in center. Cover and bake in mod erate oven, (350 degrees) for 30 minutes or until heated through. Top with remaining marshmallows. Bake ten minutes longer or until marshmallows are lightly browned. This recipe serves eight. 64 Scalloped Tomatoes Au Grautin 4 slices toast ~4 teaspoon salt 1 can (1 pound tomatoes) or 1!t, teaspoon pepper 2 cups fresh tomatoes cut-up 14. cup melted butter 1 small onion grated 1/1, cup grated parmesan 1 tablespoon sugar cheese Cut slices of toast into cubes. Reserve cubes from one slice for topping. Mix tomatoes, onion, sugar, salt and pepper and place in layer.s, alternating with toast cubes, in a greased casserole. Cover top with cubes; pour melted butter over them and sprinkle with cheese. Bake in 350 degree oven for about 20 to 25 minutes. This recipe serves four. -- - Mrs. Harry A. Eich * * * * * Vegetable Salad Canapes % cup cl:opped green pepper 1,.1,.i, teaspoon onion juice Va cup chopped seeded tomato salt Va cup chopped radishes pepper Va cup shredded carrot 3 tablespoons mayonnaise 2 tablespoons chopped (not salad dressing) parsley Combine vegetables and salt and pepper to taste. Refrigerate until just before serving and toss with mayonnaise. Spoon on crackers and serve immediately. Makes about one and one-third cups. Made by Miss Carolanne Gryk and Miss Nancy Crockett from Girl Scout recipes. * * * * * Broccoli Colombo 2 packages frozen broccoli 2 tablespoons grated parme- 1 cup flavored (Italian) bread san cheese crumbs 2 tablespons olive oil Boil bro ~col i until not quite done. Do not overcook. Drain and save vegetable water. Brown bread crumbs in oil in separate saucepan. Alternate !ayers of broccoli, bread crumbs and a sprinkling of cheese in baking dish. The top layer should be bread crumbs. Add % cup of vegetable water to moisten. Bake 20 minutes in 375 degree oven. -- - Mrs. Henry J . Sauer Beets* * a la * O *r ange * 3 cups sliced cooked beets % cup orange juice % cup sugar 1 teaspoon grated orange 1 tablespoon potato starch rind 1k teaspoon salt 1 teaspoon vegetable 14. cup beet juice shortening Drain beets and save liquid. Combine sugar, potato starch and salt in a saucepan. Stir in the beet juice. Cook over moderate heat, stirring constantly, until very thick. Add orange juice, orange rind, vegetable shortening and sliced beets. Mix until beets are well coated. Heat thoroughly and serve. Serves six. - - - Mrs. Seymour Kudlow 65 Corn Pudding Take 6 large, tender, milky ears of corn. Split the corn down the center of each row, cut off the top and then scrape the cob well. Beat 2 eggs and stir them into the corn. Add 14 cup flour, 1 teaspoon salt and % teaspoon black pepper. Stir in 1 pint fresh milk and mix all together thoroughly. Put into a cold buttered pan about 4 inches deep. Cover the top with 2 heaping tablespoons butter cut into small pieces. Bake i·n a moderately hot oven about 1 hour. Serve hot. Kings Arms Tavern Colonial Williamsburg Sweet Potatoes Mix together scant ~'2 teaspoon nutmeg, %. teaspoon cinnamon, % cup sugar, 1 scant teaspoon salt. Add 2% pounds dry pack sweet potatoes, 14 pound butter and 2 cups milk. Bake in hot oven until glazed on top. King Arms Tavern Colonial ':Villiamsburg * * * * * Vegetable Relish 1 cup shredded and chopped 1 teaspoon salt (with sharp knife) green 4 teaspons ugar cabbage Ya teaspoon dried ros.emary 1,4 cup medium-grated carrot white pepper to taste %, cup diced tomato 3 tablespoons white vinegar 14 cup diced sweet onion Pack down vegetables when measuring; tum them into a con tainer. Add salt, sugar, rosemary and pepper. Pour vinegar into a measure; add enough ice-cold water to make l/ 2 cup; mix well with vegetables a:r.id seasonings. Cover tightly and refrigerate at least 1 hour before serving, or as long as overnight. Serve relish without draining in sauce dishes or small oriental teacups (with out handles) ; or drain with a slotted spoon and serve in lettuce cups. Makes 4 servings. 66 " Your "Dream Kitchen" Created Just For You We create custom designed GREGG kitchens ... every detail designed to reflect YOUR personality. We invite you to come in and see the latest in GREGG natural wood cabinets. You can own a wonderful new kitchen ... the cost'! Far less than you think . .. convenient terms. [Q) @© 5 £ .. VICE C OUNS EL. The W. G. CLENNEY CO. DESIGN and PLANNING CENTER VISUALIZE BEFORE YOU MODERNIZE Ellington - MANCHESTER -- Glastonbury Free Parking Main Street rear of store IHIOUSJE & IHIAllE Manchester The Perfect Setting For The Perfect· Mea I ... ·~ ALL·PURPOSE, GUSE ..~ by SY RA ·4*'1@1.'iff!§fJJffe'".- a new co.n c e pt heirloom china ... ..,;:%f.i%t~~"'-... in true ch in a · · · designed in family proof patterns of for easy and timeless beauty gracious living. SYRACUSE - KNOWN FOR NEARLY A CENTURY ...