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ftfidiki 5Wkur iy JESSIE READ HOME ECONOMIST OF The Evening Telegram "TORONTO'S MOST INTERESTING NEWSPAPER." PRICE £*« r fiorotfyjwrief Jaatson ^Bequest The EDITH WLORNE PIERCE COLLECTION of CANADIANA Queen's University at Kingston pj^ Av~~ K FOREWORD TO THE READERS OF THIS BOOK It is in answer to the constant demands from regular readers of "Three Meals a Day" that this book has been assembled. May I hope that it will become something more than just a cook-book? I should like it to be my daily representative in your home. Let it be your personal kitchen friend and guide. Indexed and handy for reference you will find new ideas in meal planning and household management together with a review of "Three Meals a Day for 1934." Next year we shall give you another Three Meals a Day" review for 1935. Various advertisers have assisted materially in making this book possible and, when shopping, remember them! Their products I most sincerely and heartily commend to you. Francis Bacon once said, "Some books are to be tasted, others to be swallowed and some few chewed and digested." I hope you will consider this book among "some few." Your friend of the kitchen, // THREE MEALS A DAY Jessie Read ESSIE READ'S interesting and instructive articles on culinary problems are a few of the many reasons why The Telegram is referred to as Toronto s Most Interesting Newspaper . If you have any problems in connection with your home ask the Woman's Department of The Telegram to help you! They will do it cheerfully. The Evening Telegram "Toronto^s Most Interesting Newspaper yy THREE MEALS A DAY COCKTAILS, APPETIZERS, HORS D'OEUVRES Watermelon Fizz Cocktail Cranberry Juice Cocktail 4 cups cranberries (1 quart). 3 cups watermelon balls or cubes. 4 cups water. cup fruit sugar. V4 % cup granulated sugar. 3 tablespoons lemon juice. 1 pint dry ginger ale. Cook cranberries and water until skins pop open (about 5 minutes). Prepare balls by scooping out of Squeeze through a cheesecloth. Bring watermelon and removing seeds. juice to boil and add sugar. Boil 2 min- Sprinkle with fruit sugar and lemon utes. Chill well. Serve in punch glasses, juice. Cover and chill in refrigerator. filling the glasses half full of cranberry When ready to serve, arrange in sherbet juice and the other half of ginger ale glasses and place on table. Just before or soda water. Add the ginger ale just guests arrive, pour ice-cold ginger ale before serving. into each glass. Serves six. • Mushroom and Ham Canape Vz cup fried mushrooms, diced. Maraschino Honey Dew Cocktail Vz cup minced ham. Vz tablespoon butter. 2 cups honey dew melon balls. Vz tablespoon flour. 1 cup banana cubes. Va cup milk. x teaspoon Worcester sauce. yz cup fruit sugar. k 1 tablespoon lemon juice. Salt and pepper. 1 tablespoon maraschino cherry juice. Prepare mushrooms and ham. Melt % teaspoon salt. butter in small saucepan. Add flour and stir until smooth. Add milk and season- Combine all ingredients. Chill in re- ings. Stir and cook until thick. frigerator. Pile in sherbet glasses and Add ham and mushrooms. Spread this mixture on top with maraschino cherry. If banana circles of bread which have been toasted is disliked by anyone, substitute pine- on one side and buttered on the other. apple cubes. Serves six. Serve hot. • Sardine Canapes Cantelonpe Pineapple Cocktail Trim crusts from bread cut in 1/3- 2 cups canteloupe balls. inch slices. Spread with butter, then 1 cup diced pineapple. with pineapple cream cheese spread. % cup fruit sugar. Have half the slices covered with this 1 tablespoon lemon juice. same spread, colored a pale green. Cut Vz cup orange juice. these slices in oblongs, lay a sardine on Vs teaspoon salt. each oblong, and arrange alternating Combine all ingredients and chill green and white oblongs on the tray. thoroughly in refrigerator. Pile in sher- bet glasses andserve very cold. Garnish Potato Chip Appetizer with emerelettes. Spread large potato chips with a Any of these cocktails may be too mixture of equal parts cream cheese and sweet or too sour to suit your own tastes. anchovy paste. Garnish with a dash of If too sour, add more sugar; if too sweet, paprika. Arrange on plate and garnish add lemon juice. with parsley. THREE MEALS A DAY Cherry Almond Fizz Apple Crack Cocktail 1 pint sweet apple cider. 1 cup cherry juice (from preserved I ale. fruit). pint ginger xk teaspoon almond extract. Combine two ingredients just before 2 tablespoons lemon juice. serving. Have them both icy cold. Serve ginger ale. 1 pint dry with little broiled sausage on tooth- Sugar, if desired. picks. Combine cherry juice, almond ex- • tract, lemon juice and sugar if neces- sary. Add ginger ale just before serving. Lime and Orange Morning Set-up Serve in cocktail glasses with cheese Juice of 2 oranges. wafers, pretzel sticks, potato chips or Juice of 1 lime. canapes. Vz teaspoon fruit sugar. Combine all ingredients. Chill well. Serve ice cold. Add more sugar if de- sired. Serves 1 to 2, according to size of glasses. Pear and Lime Fruit Cocktail • 2 cups diced canned pears. 1 tablespoon lemon juice. Prune Teasers Vz cup pear syrup. Stuff a cooked pitted prune with a 1 cup lime jelly cubes. stuffed olive. Roll up in pastry rec- Maraschino cherries. tangles. Combine pears and lemon juice. Chill Bake at 425 deg. F. for 12 to 15 min- well. Color pear syrup red. Just before utes. Serve warm with tomato or fruit serving, combine all ingredients and juice cocktail. pile in sherbet glasses. Top with mara- • schino cherries. Sardine Crisp Snacks To make the lime jelly cubes, we simply prepare a lime jelly in the usual Spread salted soda wafers with cream way. Pour it into a shallow pan. Allow cheese. Arrange two or three sardines it to set, then cut into cubes. on each wafer. Sprinkle with bits of cream cheese or grated cheese. Place in hot oven for 2-3 minutes. Serve hot. Delicious with tomato juice as an appetizer. Pineapple Orange Teaser • 1 cup pineapple juice. Cocktail Vz cup orange juice. Canned Tomato Juice 2 tablespoons lemon juice. II quarts tomatoes. 2 tablespoons fruit sugar. 1 bunch celery. Wee pinch salt. 3 onions. 1 pint carbonated water. 1 green pepper (large) Combine the first five ingredients. 14 cup granulated sugar. Allow to chill well for 2 hours. Just iy2 tablespoons salt. before serving mix well and add the % teaspoon pepper. carbonated water. Serve with a cherry Simmer together in closely covered Strain, on a tooth pick in the bottom of the container for about 30 minutes. seive. Reheat to cocktail glass. Small canapes of cream pressing well through cheese and shrimp would be good with boiling and boil uncovered for 5 min- sterilized jars or this. utes. Seal in hot bottles. Appetizer Bacon and Peanut Butter Bits Bacon and Prune 6 strips side bacon. slices Spread V2-inch bread with but- 12 small prunes (cooked). ter. Remove crusts. 12 y2 -inch cubes canned pineapple. Spread on soft peanut butter. Cut bacon strips in half. Pit the Cut into fingers and place a small prunes and place the piece of pineapple piece of bacon on each finger. in the prune. Wrap % bacon slice Place fingers on buttered baking around each prune, fasten with a tooth- sheet. pick. Broil in hot oven until bacon is Bake in hot oven at 400 deg. F. until done. Serve hot. These are eaten with bacon is crisp. the fingers. THREE MEALS A DAY SOUPS Down East Fish Chowder Jellied Vegetable Soup 3 slices side bacon, diced. 2 cups consomime. 1 onion, diced. 1 cup water. 1 lb. haddock. Vz cup diced celery. IVz cups raw potatoes, diced. Vz cup grated carrot. 2 cups boiling water. 2 tablespoons green pepper. 1 cup scalded 'milk. 1 tablespoon diced green onion. Vz teaspoon salt. Seasoning to taste. Dash of cayenne. Vz tablespoon lemon juice. % teaspoon minced parsley. 1 tablespoon gelatine. 1 sprig thyme. 2 tablespoons cold water. 1 tablespoon flour. 1 tablespoon ibutter. Combine consomme and water. Heat to boiling, add vegetables and boil 3 Fry bacon and onion for 2-3 minutes. minutes. Season. Add lemon juice and Add fish, potatoes and water. Simmer, then gelatine which has been soaked in covered, for 1 hour. Add milk, slowly, cold water. Chill. Serve in bouillon then seasoning. Blend butter and flour cups garnished with parsley or water together. Add to chowder. Cook until cress. thick. Serves 6. Vegetable Chowder 1 ham bone. Spiced Tomato Puree 1 cup chopped onion. 1 iNo. 3 can tomato juice. 1 cup chopped carrots. 1 cup water. Vz teaspoon salt. 1 can consomme. Vs teaspoon pepper. 1 teaspoon stick cinnamon. Cook covered for Vz hour in suffici- x ent water to cover, then add k teaspoon whole cloves. 1 bay leaf. 1 cup green peas. Salt and pepper to season. 1 cup diced potatoes. all ingredients, Add more water if necessary. Sim- Combine cover and mer for at least 20 minutes. Add 2 cups simmer for 7 minutes. Strain. Serve cream sauce. Combine well and serve hot (serves 6). with toast strips or crackers. Jellied Tomato Bouillon 2 cups tomato juice. Corn Chowder 1 cup consomme. 1 slice onion. Va lb. side bacon, chopped. 1 water. cup 2 tablespoons flour. 1 tablespoon lemon juice. 1 onion, sliced. Seasoning to taste. 3 cups diced cooked potatoes. 1 tablespoon gelatine. 2 cups water, drained from potatoes. 2 tablespoons cold water. 1 cup canned corn. 3 cups scalded milk. Simmer tomato juice, consomme, Salt and pepper to season.
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