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Favorite Recipes Cookbook ,~:, ..... :..&;. I :': 1 1;';';~: .. :~ ~~I"!~ _,:-,;:; c:,.c. ,.,' .c:l:.;;;~ ;.::: ;-;I! .~'.~ ,':' ,. r-.. ;;. '~1 ....... , ~ "-. '. t'• • ' ~ i ~ i~ b ~ ~ ~ ... "'r ., I ... 117 ;~ " ~A C . "'; 1.. ~ ~ I ) ' '-, -- ;!~ :~ r. :1. g-~ • e ~". , ... 10- l~::: ,--'.";.r..: ~ ;;;] '~·I " .-, ,.. ". ,.1 ,n' ~II ::!i'.5 ~. '~ .. :?:,~. ::= i-r_,,' ;,; i.e : ~, ' ... ~ - '='~, ... ."';~ "'"" '1 .... ,.-f t~ I ~' ::."t:: ~ -5~ ~ ;:;c;~--: .~~ I'.:~ '", , ·m'; c,: r.- ,;"'r-. r;;~ :-=-- ~ .;,.- :5; ~,;~'1' : .-.;~ " ,i.~, .. "~:Q" 'h r.~,~':l '1~~':!~;' I ~ _rli • (-- DEDICATION HOW TO PRESERVE A HUSBAND' Be careful in your selection: do not choose one too young I and take only such as have been reared in a good moral atmosphere. Some insist in keeping them in a pickle I while others put them in hot water. This only makes them sour I har'd , and sometimes bitter. Even poor varieties may be made sweet and good by garnishing them with patience , well sweetened with smiles and flavored with kisses to taste; then wrap them in a mantle of charity I keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years. 3 I Although not pretending to be culinary artists r each of the members "represented has a favorite recipe which they consider a gastronomical achieve- ment. We cannot be responsible for the results achieved by others in the use of these formulae, but we trust I they will turn out to be a gourmet's delight. I The following abbreviations are used throughout: t Teaspoon s Small I T Tablespoon L Large c Cup m Medium lb Pound doz Dozen hr Hour sq Square min Minute oz Ounce I I I I, I 4 E E p I A-I PUNCH 1 qt cranberry juice cocktail 2 lb sugar 2 qt ginger ale 3/4 qt tea I 1/2 doz oranges ice cubes 2 cans lemon juice (6-8 lemons) Will serve about 45. ** ** * Mrs. Howard F. Greene RUSSIAN TEA 10 c water 4-5 pieces cinnamon bark 2 c sugar 8 c boiling water 1 T whole cloves juice 1 lemon 1 T tea 6-8 oranges (1 c canned orange juice) Boil 10 c water, sugar, cinnamon and cloves 7 min. Brew tea in boiling water 5 min. Add lemon and orange juice and combine two mixtures. Let stand 24 hrs. strain and serve hot. * * **** Mrs. Eliot Tozer TEA PUNCH 4 c orange or grapefruit juice 1 c lemon juice 1 1/4 c sugar 1 c raspberry juice 1 1/2 c hot water 2 c tea infusion 1 qt soda water Mix fruit juices, raspberry syrup, and tea. Boil sugar and water 5 min. Combine. Chill. Add charged water just before serving. Serves 20-25. ** * ** Mrs. Joseph F. Willard TOMATO JUICE 10 qt tomatoes 3 L onions 3 green sweet peppers 10 T sugar 3 1/3 c celery 10 t salt dash pepper Cut celery, onions and peppers small, mix with tomatoes. Simmer 1 hr. Pour through colander, reheat and bottle. * * * * * Mrs. Roland G. Porter 7 CHEESE SPREAD 1/2 lb cream cheese 1 s onion 2 hard boiled eggs salt 1 s bottle stuffed olives. paprika Chop or finely grind eggs, onion and olives. Mix with cheese, salt and paprika, moisten with either milk or liquor from olives to make consistency which will spread easily. ***** Mrs. Carl S. Ell CHEESE SQUARES 1/2 lb coon cheese 1 egg white (beaten) 1/2 lb butter 1 T cream To serve with salads or as appetizer. Cut I crusts from loaf of unsliced bread, cut bread into slices one inch thick. Cut slices into squares. Spread with mixture and broil. * * * ** Mrs. Ralph R. Butler EGG'N CHEESE PUFFS 4 eggs 1/2 t salt 1 T chopped onion 1 t baking powder 1/3 c flour 1/3 c Crisco for frying 1/3 lb sharp cheese Beat eggs and combine with onion, flour, salt and baking powder. Add cheese cut in 1/4 inch cubes. Heat Crisco in frying pan. Drop by T into hot fat and fry golden brown on both sides. Yield about 12. ** * ** Mrs.. Chester P. Baker CHEESE IN BLANKETS Wrap slices of bacon around 1 inch cubes of American cheese. Fasten with toothpicks. Broil at high heat until bacon is crisp, turning frequently to prevent cheese from melting. ** *** Mrs. Joseph F. Willard 8 HARPSWELL CLAM CHOWDER 4 slices salt pork (4 in. by I in. I L onion, cut fine I qt potatoes, sliced I qt clams chopped 3/4 c clam water I qt milk Fry out salt pork, add onion and cook slightly. Add potatoes and enough water to cook them in. Cook until tender, add clams and clam water and cook 10 min. Add milk, salt, pepper and heat. ****** Mrs. William T. Alexander APPETEASER COCKTAIL To juice of 6 oranges, add juice (or finely chopped) onion and good pinch of salt. Let stand in refrigera- tor an hour or two. Specially good with roast lamb. ****** Mrs. Harold H. Wade CRANBERRY JUICE COCKTAIL 4 c cranberries 3/4 c sugar 6 c water juice of 1 lemon Boil cranberries -15 min. when cranberries pop, mash all open while boiling. Strain through jelly bag -- squeeze. Add sugar and boil 2 min. Remove from fire add lemon juice. Serve ice cold. ****** Mrs. Charles M. Anderson HOT CIDER PUNCH OR WASSAIL juice of 3 oranges 1 T cinnamon juice of 3 lemons . 1 T allspice 1 1/2 c sugar 2 qt water 1 gallon sweet cider Mix fruit juices and spices with water, heat thoroughly, simmer for 1 hr. Then add sugar, when sugar is dissolved add hot cider. Serve very hot either in coffee urn or punch bowl. ** * * ** Mrs. W. C. Hultgren 9 I OLIVES IN BLANKETS Wrap slice of bacon around each olive 0 Fasten with toothpicks. Broil at moderate temperature I until bacon is crisp. Serve hot. * **** .Mrs 0 Joseph F. Willard I SALMON STEW 2 c milk salt and pepper L piece of butter s can salmon I 1 can condensed cream of mushroom soup Heat milk in double boiler, add butter and season- I ing. Add hot milk to soup and return to double boiler and add broken and cleaned aalmcn, Reheat and serve very hot. I * * *** Mrs. Thomas Wallace LENTIL SOUP 1 ham bone 1 L onion 1 1/2 c lentils 1 carrot 1 c canned tomato soup 1 potato 1 or 2 stalks of celery with leaves Soak washed lentils overnight. Cover ham bone I with water and bring to boil. Add lentils and cook until almost done, about 2 hrs. Add cut up I cetery , carrot and potato 0 Brown onion in melted fat, stir in 1 T flour and thicken with liquid from soup. Mix thoroughly. Add tomato soup, Good reheated. ***** Mrs. Roland Leach LOBSTER STEW I 3 L potatoes 1 can lobster 2 onions 1 qt milk 1 can peas (large size) I Slice potatoes and onions, cover with liquid from I can of peas. Add liquid from can of lobster. Cook till potatoes are soft, add milk" lobster and peas. * * * ** Mrs. David S. Clark 10 FRESH VEGETABLE SOUP 1/2 c string beans 1/3 c celery minced 3/4 c green peas 2 T minced onion 3/4 c diced carrots 1/ 4 c tomato juice 4 c boiling water 3 bouillon cubes salt and pepper Cut beans in 1/2 in. lengths; cook in the boiling water 10 min. Add the other vegetables and continue cooking until they are tender, about 15 min. Dissolve cubes in boiling mixture and season to taste. Amounts of vege- tables may be varied if desired. ****** Mrs. Rudolf O. Oberg SEA VILLAGE CLAM BISQUE (ten servings) First, steam up enough clams in order to have a quart of clam broth and a half pint of chopped clams. Then, warm a quart of light cream over a low flame, adding 1/8 lb butter, a pinch each of garlic salt and celery salt, 1 T finely chopped onion and 1 t of chicken soup base. Stir until ingredients are thoroughly dissolved. Add the clam broth, the richer the better, and also a c of flour, gradually. Keep on stirring until mixture has right consistency. Pour in 1/2 pint clams, chopped small, and heat a bit more, heat bowls and serve. ****** Mrs. John E. Sullivan CRABMEAT SOUP 1 can crabmeat 1 can pea soup 1 can tomato soup 1 c dry sherry season to taste Empty contents of soup can into sauce pan and heat over slow fire. When mixture has reached a temperature of about 140 degrees F. add sherry and crabmeat, stirring to prevent sticking to pan. When crabmeat has heated through, serve in bouillon cups. ****** Mrs. Wilmont Griffith 11 RICE AND CELERY SOUP 1 c celery tops 2 t salt 1/2 c celery 1/8 t pepper 1/2 m sized onion 3 1/2 c boiling water 1/4 c rice 3 1/2 c milk 1 T butter Chop celery tops fine - cut celery into small I pieces ~ chop onion. Wash rice well. Cook all together with seasonings in the boiling water 1/2 hr. ~ then add milk and butter and heat thoroughly. For cream soup (or to add to canned chicken, tomato or mushroom soups) press mixture through sieve. Then add milk and butter. The puree without milk may be kept in refrigerator to use as needed. * ** * * Mrs. Roland G. Porter 12 BREADSBREADS ~ -- FRENCH BREAD 1/2 c milk 1 T sugar 1 c water 2 1/2 t salt 11/2 T shortening 1/4 c luke warm water 1 dry or fresh yeast I 1/2 t sugar 4 3/4 c sifted all-purpose flour Combine milk and 1 c water in small pan and bring to a boil.
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