. '., ./Jwm.. ·.Your Neighbor's l(itchen

As Published lOTH EDITION - 1969 1 In The I

ilanrlrrstrr £urning {rra{~

MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen

by Vivian F. Ferguson

PHQTOGRAPHS BY ALBERT E. BUCE[VICIUS AND REGLN.NLD PIN.TO OF 'I1HE HERALD

as published in the

ilanrqrster Eurntng ih;rralh

Mrs. P. Joseiph OaHery's pr:eip:me-.alh~ad m.eia:J. of Okllahorrua spare ribs, Speck's German potiaito saliad, G.eirm1ain cucumbers 1and ;firui,t rilngs affords her p1elllty of tiilme wi1lh guests. Daughter Siobhian aw,aiits 1theiiir airrirval wilth mother. Picture 1appears on front ·cover. INDEX APPETIZE,'RS Cheese, Chilli with Herbs ...... 66 Chicken Wing·s i111 Soy ...... 68 Ha~ailiran ...... 66 SwordfiiSh, Skewer1ed wilth Can:talorupe ...... 69

BAGNA CAUDA ...... 71

BAR-B-Q SAUCE, CHICK'S ...... 70

BREADS Chocolate ...... 7 Corn ...... 8 Oli've ...... 6 Pumpkin ...... 6 Whole Wheat ...... 7

CABBAGE, HUNGARIAN STUFFED ...... 14

CAKES Athens Nut ...... 47 Oanadian COrf1ie:e ...... , ...... 43 Cheese ...... 46 Chocolate Roll, Pasisov-er ...... 43 Danish Brntz Torite ...... 46 Danish Coffiee ...... 47 Frozen Lemon ...... 47 Frui!tca ke with AppLe.k:auce ...... 49 Fruitca ke, Pait"s ...... 49 Gone W.ilth The Wdind ...... 43 L emon IgLoo ...... 40 OII'ange RaiJS:i111 ...... 46 R aii111oow Sher1bet ...... 50 Sand ...... 44 Sponge ...... 41 SJ20ng,e, P assover ...... 41 SwedilSh Coffe.e ...... 48 Tel-Aviv PLeas1aJ11Jtry ...... 42 Walnut ...... 56

CASSEROLE, POLLY'S POTLUCK ...... 67

CATSUP, GREEN TOMATO ...... 69

CHICKEN Casserole ...... 25 Loaf ...... 26 Polynesian ...... 26 Pot P ile, Pe:nnsyJV!anila Dutch ...... 28 Surabaya ...... 25

COOKIES &owni.es, ~earn Cheese ...... 52 Caramel, Unbaked ...... 53 Chocolate, Ita lilain ...... 56 Peanut B ams , Hoo.s:ie.r's ...... 55 P.ecan Balls ...... 51

CUPCAKES, COCONUT AND BANANA ...... 50

s INDEX

DESSER'I1S Br1azL1.ian Coconut Pr.es•e!I'V'e ...... 63 Br.aziltan Cus-cus Bataaw ...... 62 Crea:my Rice Puddling ...... 59 FruLt Rings ...... 60 Frudit Salad, Delux,e ...... 62 Hon~ydew , Re.d-J;ew1el·ed ...... 60 M erm.gues, Ahce s ...... 63 Mocha Pudding ...... 59 Mousse, Raisrpb.erry ...... 61 0.I'lange PleaisuI'le ...... 60 Peaches, Fl.a:mirn.g ...... 61 Pineapple Cheil'ry Squares ...... 58 Raspberry Fl.iing ...... 58 Raispbe-r.ry Refreshieir ...... 63 Schaum Tome ...... 63 Strawberry Baked Alaska ...... 59 Tr.Olmpe de Glace ...... 62 DUMPLINGS, APPLE AND MAIN COURSE (2) ...... 64 · 70 EGG NOG, BERTHE'S ...... 65 FISH Baked .a la Spert:sae Island ...... 32 Shad, Baked ...... 29 Shad Roe ...... 30 Sole, Fill.et with Cuc.umbers ...... 29 FROSTING M a:ry OJ.iv er ...... 45 Mocha ...... 45 Rum ...... 45 GAME HENS, CORNISH WITH BLACK CHERRY SAUCE ...... 28 JAM, RHUBARB STRAWBERRY ...... 69 LOBSTER Flambe ...... 27 Siavannaih ...... 32 MATZOifI BALLS (K'NAIDLACH) ...... 67

MEATS Beef Bourguignonn:e ...... 24 Boeuf a u vitn FJ.aim.be ...... 17 Bragiole ...... 18 Chop Suey, kme.I'lican ...... 23 Corned Beeil' CasseroLe ...... 15 Curry, South Afriaan ...... 21 Lamb Shanks, Fr.~ar Tuck's ...... 13 London Brod[, Bar.becued ...... 19 Steak .and Kidll'!.ey Pie ...... 15 Steak .a:nd KLdney P udding ...... 19 M eat Sauce fOII' Pas t a ...... 18 Rork, Barbecued Sw1e1et and Sour ...... 20 Pork, Cantonese ...... 19 Pork Chops, Bakled Tomiato-Ric.e ...... 16 Pork Pie Canadian ...... 16 P ork Roll WILth Kumqua t s ...... 20 Roaist Be.ef, BaPbecued ...... 22 Spare RLbs., Oklah01n1a -1S,tyLe ...... 21 Stew, Campfilre ...... 21 Veal Diana ...... 22 Veal Zurichois:e ...... 18

4 INDEX

MOSTACCIOLI AND CAULIFLOWER IN GARLIC SAUCE ...... 69

ON E-DISH SUPPER ...... 70

PIE Blueberr y ...... 54 Ch erry Cream w.ilth Almond CruJSlt ...... 56 ConnecUcu t ...... 51 Lim.e ...... 54 P meappLe F.rosrt: ...... 53 Rum C r e·a m ...... 57 '!basted Co·c01t1ut Cre·am ...... 54

POTATOES B a k,ed Stuffed (2) ...... 37 Little Don's ...... 37 Oregano ...... 37 Sweet, Cas.ser dle ...... ,,, .. 37

P UNCH Golden B iJShop ...... 65 S t. Nicholas R ed Fruirt: ...... • ...... 66

RICE OaiSim.i.•r wilth Curry Sauc•e ...... 39 F ·rliled with Eggs ...... 39 L eb anese ...... 39 Milanese ...... 38 With Apples ...... 33

SALAD B ulttJerfly GeLati111e ...... 8 Cucum b e.r wlith Yogurt ...... 9 C ucumber , Ge·Pman ...... 10

Gr 0een Glor y ...... 9 Potato, Speck 's German ...... 9 Pota to, Hot Germ an ...... 8 Twin Veg et ab1e ...... 10 Two Ltaliian ...... 10

SEAFOOD, CRE.AMED ...... 31

SCAMPI ...... 31

SHRIMP Ba ked S.tuff€d w ith CPabmeat ...... 30 Qruss erole ...... 30

SOU FFLE, CHEESE ...... 68

SOUP Ch1icken Corm w ilth RiffLes ...... 11 Greek B e•a'!l ...... 12 Milin. estoone ...... 12 Veg.eita bl·e ...... 11 VEGETABLES Egg pLant, Bak ed .Situffed ...... 34 Eggplan t , P arm igiana ...... 34 Limas, Ba ked wilth Sour Cr eam ...... 35 Mushrooms, St uf.tled ...... 38 Mus hPooms, Stuffed ia la AreTidt ...... 38 R1a t atouille ...... 33 Rice and M ushroom Cass.eirole ...... 35 S.trjng B ean wilth P .ine Nubs ...... 38 Zucchini Cas1seoole ...... 36 Zucchini, Skilliet ItaLi!an ...... 36

5 Breads, Soups and Salads

MRS. GEORGE NACZKOWSKI Two favori te .recipes of Mrs. Georg.e Naczkowski we re brought to her from Hawaii by a ,sister-in-law. Both •the Hawaid.an ~petiz,ers and the olive brea d can be prepared \in a dva nce. Olive Bread Mix together: 1 egg 3 cups biscuit mix 1 cup milk 2 tablespoons sugar %, cup liquid from olives 14 cup Parmesan cheese When mixed, add 1 cup chopped olives (stuffed) and 112 cup walnuts. Exceuent served with any bland filling such as sliced chicken or cream cheese. Can be frozen. Bake 45-55 minutes at 350 degrees. --- Mrs. George Naczkowski

Pumpkin* * * Bread * * Mix in order given: 14 teaspoon baking powder 1/a cup margarine 1 teaspoon baking soda 11/3 cups sugar % teaspoon salt 2 eggs 112 teaspoon cinnamon 1 cup canned pumpkin %, teaspoon ground cloves 1/a cup water 112 cup chopped nuts 1% cups flour Bake in greased loaf pan at 350 for one hour. Cool 10 minutes and remove from pan. Suggestion from Arlene: One can pumpkin equals 2 cups. Therefore, it is easy to make two breads at one time. Anyway, a double recipe exactly fits the large mixing bowl of an electric mixer. Keeps one week without freezing. Can be frozen. --- Mrs. Paul Norman 6 Whole Wheat Bread 11,4 cups warm water 2 teaspoons salt (not hot) 2 tablespoons sugar 1 package active dry yeast 2 tablespoons molasses 2 tablespoons soft 2 cups white flour shortening 1 cup whole wheat flour In mixing bowl, dissolve yeast in water. Add shortening, salt, sugar, molasses and half the flour. Beat two minutes at medium mixer speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour and blend in w i h spoon until smooth. Scrape batter from sides of bowl, cover wich clot}l, let rise in warm place (85 degrees) about 30 minutes. Then, beat batter about 25 strokes (or knead) and spread evenly in greased loaf pan, 8112 x 4112 x 2%, or 9 x 5 x 3. Smooth top and pat into shape with floured hand. Let rise again (at 85 degrees) until batter reaches l;J!' from top of 8112" loaf pan or l" from top of 9" pan, about 40 minutes. Heat oven to 375 degrees. Bake 45-50 minutes until brown. Re­ move from pan; place on cooling rack. Brush top with melted butter or shortening. Cool before cutting. Do not cool in direct draft. --- Mrs. Robert Strong

Chocol!lte* * * *Bread * 3 squares unsweetened 2 cups milk chocolate 3112 cups flour 1,4 cup butter 5 teaspoons baking powder %, cup sugar 1 teaspoon salt 1 inch piece grated vanilla 1 cup walnuts broken into bean or 1 teaspoon vanilla bits extract 1,4 cup sesame seeds 1 egg, beaten

In file top of a double boiler, melt chocolate and butter. Stir in sugar and the vanilla bean if using. Combine egg and milk and add to the chocolate mixture. Sift together the flour, baking powder and salt and stir this into the mixture. Beat unil smooth. Add walnuts, sesame seeds and the vanilla extract, if you have substituted this for the vanilla bean. Line two loaf pans with buttered wax paper. Divide dough and turn into pans. Bake in pre-heated 300-degree oven for one hour or until tester comes out clean. Cool for 10 minutes. Turn out onto wire rack, remove wax paper and frost. --- Mrs. Adelma G. Simmons

7 Corn Bread (serving 50) Corn meal-5 cups Sugar-11,4 cups Flour-5 cups Eggs-4 Baking powder-1/a cup Milk-5 cups Salt-11/2 tablespoons Shortening-114, cups, melted Sift dry ingredients; add eggs, . unbeaten and the milk and stir. Add melted shortening and mix together. Bake in pans fill­ ing only half full. Corn bread may be baked on shallow sheets for thin squares or in deeper pans for thicker squares. Bake at 400 for 20 to 25 minutes or until golden brown. Corn Bread* (serving 6) Corn meal-1 cup Eggs-1 Flour-1 cup Milk-%, cup Baking powder-4 teaspoons Shortening-3 tablespoons, Salt-1 teaspoon melted Sugar--4 tablespoons --- Mrs. William Minnick Hot German Potato Salad Slice thin 112 onion and four boiled potatoes. Cook s1owly in 3 tablespoons of salad oil with Va teaspoon pepper and 114, tea­ spoons sa1t. Add 8 or 10 slices raw bacon and fry. Add 1 cup vinegar and 1 tablespoon sugar and simmer gently for 30 minutes. Serves four. - - - Mrs. Robert Heins Butterfly* * Gelatine* * * Salad 2 cups boiling water %, cup mayonnaise 2 three-oz. packages lime 112 cup each shredded carrot; gelatine finely chopped radish, cel- l cup cdld water ery and green pepper tablespoon vinegar 2 tablespoons finely chopped 112 teaspoon salt onion dash of pepper Pour boiling water over gelatine. Stir until completely dis­ solved. Add cold water, vinegar, salt and pepper. Pour one cup mixture into 9-inch layer cake pan. Set aside. Add mayonnaise to remaining gelatine, blend with rotary beat­ er. Pour into freezer tray. ChiU in freezer until firm at edges, still soft in center (about 30 minutes). Meanwhile, chill clear gelatine in freezer 10 minutes. Then, place in refrigerator until next step. Turn mayonnaise mixture into bowl, whip with rotary beat­ er untH fluffy. Fdld in vegetables. Spoon on top of clear gelatine. Place in refrigerator until set. Un~old carefully ~nto moist cookie sheet. Cut in half. Using two wide spatulas, hft to large plate, placing rounded edges toward center to form butterfly. Use peeled who'le carrot for body of butterfly. Makes 8 servings. --- Mrs. Thomas Bugnacki 8 Speck's German Potato Salad 8-10 potatoes 1 smaH onion minced 3 slices bacon flour % cups cider vinegar mixed pepper and 2 teaspoons with Vs cup water :salt 1 teaspoon celery seed 2 leve1 tablespoons sugar 3 tablespoons chopped 1 egg white whipped with ·a parsley fork until frothy Ahead of time: 1. Boil the potatoes in their skins and refrigerate until you are ready to use them. 2. Cut bacon into %,-inch thick slices and fry until crisp. 3. Add minced onion and saute for five minutes. 4. Remove from heat for a moment to add salt, sugar, a couple dashes of pepper and one or two tab1esnoons flour, aUowing one tablespoon flour for each tablespoon of fat. 5. Mix thorough1ly until well bended ; then add the vinegar and water. 6. Return to heat and cook for 15 minutes, 1stirring to keep smooth. When ready to serve: Prepare potatoes as you would for potato salad, removing the skins and cutting into small pieces. 1. Sprinkle celery seed over potatoes. 2. Pour hot dressing over potatoes and toss welt 3. Add parsJev and toss again. 4. THE SECRET-Add whipped egg white and toss again. (The egg white disappears but keeps the potatoes from becom­ ing soggy and makes the who1e 1sa:lad seem light). --- Mrs. P. Joseph Callery Green Glory Safod 1 large package lime gelatine 1 small carton smaill curd cot- 1 small can drained crushed tage cheese pineapple 1 large carrot grated When gelatine is set, whip with an eggbeater unti1 fluffy. Mix in pineapple, cheese and carrot. Place in mold or in 8 x 10 glass di1sh; the Iatter if you wish to cut in squares. Allow to set in refrigerator several hours or overnight. Serve on lettuce with sailad dressing diluted with a little cream or milk. --- Mrs. N. F. Kuntze1rnan

Cucumber* *Salad * *with * Yogurt Slice cucumber fairly thin. Add clove of fresh garlic, crushed with salt and chopped fresh mint leaves. Add morie salt to cucum­ bers and yogurt, using approximately one cup yogurt to one fair­ ly large cucumber. --- Miss Efoanor Hashim 9 Twin Vegetable Salad 1112 cups canned peas 1 tablespoon chopped 1¥2 cups canned ~ rench-.sty,le parsley julienne-cut green beans 1,4 teaspoon salt lA, cup mayonnaise ground pepper to taste 1 teaspoon lemon juice 2 teaspoons sugar In large bowl, combine peas and beans. In small bowl, com­ bine mayonnaise, iemon j u1ce, parsley, salt, pepper and sugar; blend welL Pour over vegetables, toss well and refrigerate. Be­ fore serving, arrange 'lettuce in bowl and arrange salad atop lettuce. --- Mrs. Robert Arendt * * * * * Two Italian Salads When fresh tomatoes are in season, particularly the native, cut tomatoes, cucumbers, radishes, onions or scallions, green peppers-any vegetables except lettuce. Mix with olive oil and aau sa1t and oregano to taste. Vinegar is not needed with the tomatoes. Drain hot cooked asparagus. Place in individual dishes. Sprinkle with olive oil, vinegar, salt and pepper. (Like a hot rsa'lad). --- Mrs. Elizabeth Fianc * * * * * German Cucumbers 10 cucumbers 3 heaping tablespoons sugar salt 1 onion chopped two-thirds cup cider chives vinegar pepper one-third cup sa1ad oil Ahead of time: 1. Remove skin from cucumbers with potato peeler. Put them through slicing side of one of the four-sided graters (they ,should be very t hin). Place in covered dish. Add 14 cup salt and mix thoroughly. Refrigerate for at least two hours or longer or until ready to serve. Dreesing: In a jar, place chopped onion, sugar, vinegar and oil, several healthy dashes pepper. Put cover on jar and shake until wel'l blended. Let stand until ready to use. Whe::i ready to serve: 1. Remove cucumbers from refrigerator. Put into collander or strainer. Run cold tap water through cucumbers for 112 minute and press out a'll excess water. Really wring them out. They will be very Ump and you'll be surprised how much they have dimin­ ished in quantity. 2. Place cucumbers in serving dish. Add salad dressing which h~s b~n well shaken. Toss and top with chopped chives. Serve with pierced serving spoon to allow dressing to drain off a little. - - - Mrs. P. Joseph Callery

10 MRS. GEORGE BENIYI'SEN

Mrs. George Bendtsen was brought up In Harrhsburg, Pa., on the fringe of :the Pennsylv,ania Dutch count ry. .She shares ·three regional recipes -chkken corn soup with riffles, chicken pot pie and main course apple dumplings. Chicken Corn Soup* with Riflles Stew enough pieces of plump chicken to have plenty of meat throughout the soup. (Make sure the chickens are fat enough to make good stock). Remove skin and bones when meat has cooked free of them. Add corn, preferably cut fresh from the cob (about 3 large ears per pound of chicken). Add salt, pepper to taste. Reduce heat to simmer. (Frozen corn may be sub­ stituted). Riffles: Break an ,egg into one cup flour to which 14 teaspoon salt has been added. Mix with hands until it crumbles in your fingers. More flour may be added if necessary. Add this mixture to soup a few small pieces at a time, stirring them in gently with a wooden spoon. Continue to simmer for about 1h hour more. --- Mrs. George Bendtsen Peg's Vegetable Soup 3 lbs. meaty shin bone 112 teaspoon oregano 2 1-lb. cans California 1 teaspoon parsley flakes tomatoes 1 teaspoon onion flakes 1 cup cut-up celery pepper 3 parsnips, cut in pieces 2 boxes frozen mixed 112 small head cabbage, vegetables shredded 1 box frozen succotash 14 teaspoon thyme 14 cup alphabet noodles 14 teaspoon marjoram Cover meat with salted water and bring to a boil. Simmer un­ til meat falls off bone. Separate meat from fat and gristle and cut in small pieces. Skim fat from broth and return meat to it. Add tomatoes, celery, parsnips, cabbage and spices. Cook about 2 hours. Add frozen vegetables. Cook another hour and add al­ phabet noodles. Cook 1h hour longer. Serve steaming hot with warm onion rolls. 11 - - - Mrs. N. F. Kuntzelman Greek Bean Soup (Fassoulada) 3 large onions 2 tablespoons tomato puree 2 center-cut soup bone'S with salt and pepper to taste meat optional : paprika marrow bones 1 lb. dried Great Northern 1 1 lb. can tomatoes beans 3-4 stalks celerv Chop onions and fry in small amount of oil in~ 8-quart kettle until golden brown. Brown meat. Mix tomato puree with small amount of water and add along with tomatoes. Add water to kettle until % full. Add seasonings to taste and marrow bones. Bring to boil. Wash and clean dried beans (it is not necessary to presoak them). Add to pot with celery when water is boiling. Do not cover pot. Simmer slowly on low fire. Watch and stir often. Beans should be cooked but not mushy and the meat wiH be falling off the bones. The dish will now be thick. More tomatoes may be added if desired. Greek people usually serve this dish with rice, raw onion slices and cabbage salad. The soup is placed in a plate, then the diner adds these three items to his own taste. For the salad, simply add oil, lemon juice, salt and pepper to shredded cabbage. - -- Mrs. John Brownstone * * * * * Minestrone Soup 14 cup diced salt pork 2 cups tomatoes 1 tablespoon butter 1 tablespoon parsley 8,4 cup chopped onions (optional) 1 clove chopped garlic 1 teaspoon salt (cptional) 14 teaspoon pe~~r % cup diced carrots 1 cup macarom m small 1 cup shredded cabbage pieces such as ditalini 112 cup sliced celery No. 40 11/2 cups diced potatoes 1 cup grated cheese 1 cup peas 2 quarts soup 'stock 1 cup pea or kidney beans

Cook salt pork and butter slightly; add oni?n and garlic. ~i!Il­ mer until brown. Add soup stock and seasonmg. Add rema1m~g ingredients except macaroni and tomatoes. Cook about 15 mm­ utes. Add macaroni and tomatoes and boil 10 minutes more or until all vegetables are tender. Just before serving, add grated cheese and istir until melted. Serves 8. --- Mrs. John Pei'la

12 .Meats

DONALD K. ANDERSON

It i's not unusua l fur Donaild K. Anderson of 92 'l\111ber Tnail {o eook tor 30 or more guests. His " Friar Tuck's La mb Shanks" is a favonite recipe especia lly for outdoor cooking. Served w.i1th Little Don's Potatoes, the combined aromas bring guest s o UJt of the family pool in ra hurry.

Friar Tuck's Lamb Shanks 6 meaty lamb shanks % teaspoon ground sage 21/i. cups buttermilk 1 teaspoon ginger 3 tablespoons instant 11/2 teaspoons salt minced onion % teaspoon celery seed % teaspoon lemon peel % teaspoon pepper Place lamb shanks in shallow container. Mix remaining ingred­ ients and pour over shanks. Cover dish. (Tinfoil may be used.) Refrigerate at least 8 hours or overnight, turning meat oc­ casionally. Place shanks on 42x18-inch piece of double-thick, heavy duty aluminum foil. Turn foil up arnund meat. Pour in re­ maining marinade. Wrap shanks securely in foil. Place on grill 5 inches from medium coals. Cook one hour, turning once. Re­ move shanks from packet, place directly on grill. Cook 3 to 4 minutes longer or until browned. Serves six. Donald K. Anderson * * * * *

13 Hungarian Stuffed Cabbage with Sauerkraut and Spare Ribs 2 heads cabbage 1 lb. pork, ground together 3 medium onions, chopped once, salt and pepper to fine ta~e approximately 1 cup For Broth: 'bacon fat can whole tomatoes with 1 cup rice (not precooked) 1 can water added 11/2 lbs. spareribs 2 cups tomato juice with 1' 11/2 lbs. sauerkraut cup water added 1 lb. beef and Core cabbage, keeping head whole. Place one head in large pan. Pour boiling water over to cover. Keep water boiling. As leaves loosen, remove with fork and place in colander. This is secret No. 1. Stand right over pot. You don't want the cabbage to cook. The purpose of t he boiling water is merely to loosen the leaves enough for removal. Keep removing leaves until too small for stuffing. You will have used half to three-quarters of the cab­ bage. Don't throw away that last little bit. We'll tell you what to uo with that later on. Follow same process with second head of cabbage. Boil rice until about l/:i of the water is gone or until rice just begins to get soft. 'It is going to cook again later and it would only get mushy if it were thoroughly cooked now. For the same reason, use regular r ice, not the minute kind. Saute chopped onions in bacon fat until soft but not brown. Combine uncooked meat, partially cooked rice and onion; add salt and pepper to taste. Now for secret No. 2. Take a leaf of cabbage and with a sharp paring knife remove just a little of the top layer of the core. That's the white line on the leaf and you are concerned primari­ ly 1with the heaviest part of this white area. This process is called skimming, and jt ijs going to make it much easier to l'Oll the cabbage. Place filling lightly in middle of leaf. Don't pack it or roll tightly because the rice is going to finish its cooking process, so you need room fo1· exparrnion. Start rolling the leaf by turning in only one end of the cabbage until you get to the end of 'the leaf. You can now hold the roll in one hand. With one finger of the opposite hand you will push and tuck the opposite side of the leaf until the open end is closed. When rolls are finished, take half the sauerkraut, put on bot­ tom of dutch oven or kettle. Layer half the spareribs on top of the kraut. Next, layer stuffed cabbage, continuing until pan is three quarters full. Then, layer rest of spareribs, more stuffed cabbage, then sauerkraut. Remember the cabbage you had left after removing leaves? Cut it up and place on top. Add broth mixture. The pan should be about half-full of liquid. Cover and bring to a boil. Then, lower heat to medium and continue cooking for about 2-2112 hours. This will make enough for four meals for 2-3 persons, and you can freeze it. 14 - -- Mrs. Frank Toros MRS. PHILIP BEST

The,re's a ,1i:ttle bit of Aust!1alia ;in ·a lovely brick hoUJSie iat 100 Soonier­ set Rd., Giasfonbury. Born in Perth, Mm. Phi'lip BeSJt serv.es a choice of Engl>ish teas, glaceed fruiits and authenti'c steak and kidney pie. Her mocha pudding ~s an Australian r·ecipe. Steak and *Kidney Pie 11/2 lbs. stew beef 1 teaspoon lemon juice % of a beef kidney or 2-3 1 tablespoon flour lamb kidneys 1112 teaspoons salt % -1 large onion, chopped 3 flaky patty shells (pur­ fine. chased frozen and al­ cold water to nearly fill lowed to thaw out) pie plate Cut beef into bite-sized pieces and kidney into l/2-inch pieces. Add onion and other ingredients. If you prefer, you may make a roux paste of the flour and a little water before adding. Some cooks sprinkle the meat with the flour. Use a 10" pie plate. Take uncooked patty shells and roll the three out together to make a top crust. Use pie funnel in center to allow steam to es­ cape and keep crust high in center. Bake 20 minutes at 425 or 450 degrees ; then 350 degrees for another two hours. --- Mrs. Philip Best

Corned* *Beef * Casserole* * 1 can corned beef salt and pepper to taste 1 can cream of mushroom onion juice to taste soup % lb. precooked rotelle % soup-can canned milk few pieces sliced or gratea 1/2 soup-can water cheese Cut corned beef into bite-sized pieces directly into casserole. Add all other ingredients and mix well. Place sliced cheese on top. Simply heat in oven, approximately 112 hour, at 350 degrees. 15 -- - Mrs. Leo Bushey Baked Tomato-Rice Pork Chops Use center-cut pork chops. Place in baking -dish. Sprinkle with salt and pepper. Top each chop with one slice onion. Cut green pepper into rings about one~inch thick. Place one ring atop and around each onion slice. Then, place about 1112 tablespoons pre­ cooked minute rice within each pepper ring. Pour over all two cans stewed tomatoes to which one tablespoon sugar has been added. Cover and bake 11/2 hours in 350-degree oven. --- Mrs. Frank Toros Canadian Pork Pie 2 tablespoons butter or 1~ cups boiling water margarine 2 tablespoons cornstarch 1 medium onion, finely 1,4 teaspoon pepper chopped 112 teaspoon ground sage 1 clove garlic, minced 1,4 teaspoon ground mace % lb. (about 1% cups) % teaspoon ground cloves boneless iean pork, coars- 112 cup finely chopped celery ly ground leaves % lb. (about 1% cups) Pastry-see recipe below boneless veal, coarsly 1 egg, slightly beaten ground 1 tablespoon water 1 chicken boullion cube In a large skillet over medium heat, melt butter. Add onion and garlic; cook gently until tender. Add pork and veal. Stirring frequently, cook until meat is lightly browned and al~ liquid is absorbed. Meanwhile, dissolve boullion cube in boiling water. When cool, gradually stir into cornstarch, keeping smooth; stir into meat mixture. Stir in pepper, sage, mace, cloves and celery leaves. Bring just to a boil. Reduce heat, cover and simmer about 20 minutes until meat is tender. Set aside to cool. Skim off any fat that comes to the top. Now, prepare pastry. Pastry for Canadian* Pork Pie 2 cups sifted self-rising cake %. lb. (1 stick) butter or flour margarine 3 to 4 tablespoons cold water With pastry blender, work flour and butter together until par­ ticles are fine. Sprinkle water over mixture and toss to blend thoroughly. Divide dough almost in half. Slightly flatten larger portion. With prepared stockinet-covered rolling pin, roll out on prepared pastry cloth to a 12-inch round. Fit loosely into a 9- inch pie pan. Fill with meat mixture. Roll out remaining pastry for top crust, cutting slits to allow steam to escape. Place over meat fill­ ing. Trim 112 inch beyond rim of pan. Fold edges of both crusts under, seal and flute. Stir together egg and water; brush over crust. Bake in preheated 425-degree oven on rack below center until golden brown-about 25 minutes. Makes six servings. 16 --- Mrs. Aime Raymond MR. a nd MRS. JOHN P . SCARLATO

Mr. and Mrs. John P. Sc a r~ato often cook as a tea:m. Jo hn's mo s ~tlac ­ c!oli and cauliifiower in g a rllic s.auoe is one h e dev elo ped koon .the ple a s.ant memories of h!is !1aite mother's cooking. It is a good a cc ompaniment to Mrs. Scarlato'is boeuf au vin fl1ambe, a Fr,ench-Cana ddan dish.

Boeuf au Vin* Flambe 2 slices bacon 1 package beef stew season- 2 tablespoons flour ing mix 1 teaspoon salt (seasoned) 12 small boiling onions 2 lbs. sirloin tip steak (cut l;'.i. lb. fresh mushrooms, in bite-size cubes) sliced 1 cup burgundy wine 16 cherry tomatoes, stemmed 1 cup water t/, cup brandy (optional) Fry bacon in dutch oven. Combine flour and seasoned salt. Coat meat pieces with seasoned flour. Add meat to bacon and brown thoroughly. Add burgundy wine, water and beef stew seasoning mix. Cover and simmer gently for 45 minutes. Peel onions and pierce each end with a for k RO thev will retain shape while cooking. Add onions to beef mixt ure and simmer 40 minutes longer or until meat and onions are t ender. Add cherry tomatoes and mushrooms. Simmer another five minutes. Heat brandy quickly and gently over hot water. Pour beef mixture into shallow serving dish. Pour brandy over the top. Set aflame at the table. Stir gently. Serve immediately. Serves six. Total cooking time: 1 hour and 30 minutes. --- Mrs. John P . Scarlat o

17 Bragiole Using thin slices of top round steak, pound until flat. Pieces should be 4-5" in length and 2" wide. If steak slices are too large, cut in half. Working on a board, sprinkle each slice with salt and pepper, then with romano grated cheese. Take thin slices of garlic (or garlic salt) and arrange on meat using one clove garlic to 3 - 4 bragiole. Sprinkle next with chopped fresh parsley. Roll meat; tie with string. Brown in frying pan. Any other meats to be served with sauce, such as pork chops, chicken may be browned at this time. Add to meat sauce for pasta which follows. Meat Sauc*e for Pasta Place enough olive oil to lightly cover bottom of frying pan. Add one onion chopped, and one clove garlic chopped. Add fresh parsley and basil to taste. Do not brown. Cook just until onion is transparent. Add approximately one pound of freshly ground beef. Add the meat (squeezed from the casing) from one large Italian link sausage (sweet, medium or hot) depending on pref­ erence. Cook just until moisture is gone from the meat; i.e., al­ most to the browning stage. Add two No. 2112 cans Italian tomatoes which have been crushed with spoon or potato masher. Add four 6-oz. cans Italian tomato paste. Crushed hot peppers can be added if desired. Cook 5-10 minutes. Fill one of the No. 2%-size tomato cans with water and rinse out other cans with same water. Add to sauce. Add 112 teaspoon sugar to cut acid from tomatoes. Cook mixture over low heat, adding browned bragiole and any other browned meats you may desire, such as chkken or pork chops. One or all may be used. Continue cooking slowly for 3-4 hours. Flavor is improved if allowed to season in refrigerator and reheated. Be sure bragiole is removed after it is cooked. Place bragiole, chops, etc. in separ­ ate dish. Pour sauce over your favorite pasta. Be sure to remove the large cuts of meat from sauce after cooking, otherwise it will fall apart if cooked too long. Cut strings from bragiole before serving. -- - Mrs. Elizabeth Fiano

Veal* * Zurichoise * * * 1 lb. diced veal l tablespoon lemon juice flour, salt and pepper Sprinkle flour, salt, pepper and lemon juice over meat. Saute in hot oil until lightly browned. Serve on large platter surround­ ed by Riz Casimir. (See recipe.) --- Mrs. Clarence Welti

18 Barbecued London Broil 6-7 lb. London Broil Chick's Bar-B-Q sauce garlic (see recipe) green olives Cut small slits in top of meat and insert sliced green olives and pieces of garlic. Spread on Bar-B-Q sauce and wrap in alumi­ num foil. Put on grill for about one hour, longer if wanted well done. (This can be done in the oven at 350 degrees.) Joyce serves the meat with potatoes baked atop the grill. Using medium-sized potatoes, wrap in aluminum foil. Turn often about 45 minutes to one hour. -- - Mrs. Alden Chick * * * * *

Cantonese Pork 2 tablespoons butter ned may be substituted) 1 lb. pork tenderloin (cut 1 cup diagonally sliced cel- into thin strips) ery 1112 cups water 1 can or 5 ounces water 1 envelope dried onion soup chestnuts, drained and 2 teaspoons soy sauce sliced 5 ounces or 2 cups sliced 2 tablespoons cornstarch fresh mushrooms (can- 14 cup cold water Melt butter in large skillet; add pork and brown well. Add 11/2 cups water, onion soup mix and soy sauce. Reduce heat and cook, covered, until meat is tender (about 45 minutes). Add mushrooms and continue cooking, covered, ten more minutes. Add celery and water chestnuts and cook an additional ten min­ utes. Combine cornstarch with 14 cup cold water and cook until thickened (about 5 minutes). Serves four. - - - Mrs. Charles A. Carsky

Steak and Kidney* Pudding 11/ ::! lbs. stew beef 2 white onions, chopped approximately 314, lb. beef 112 teaspoon salt kidney 11,4 cup water (or a little 1 large carrot (or 2 medi- more if desired) um-sized) dumpling recipe for pre- 1 medium turnip pared biscuit mix 1 medium yellow onion or Prepare in similar manner as pie, using a 31J2-quart cassarole. Bake at 350 degrees for 2-3 hours. Last 20 minutes of cooking, top with dumpling recipe on prepared biscuit mix box. --- Mrs. Philip Best * * * * * 19 Barbecued Sweet and Sour Pork Using boned and rolled loin of pork, allow 45 minutes per pound using outdoor covered grill. Several times during cooking, pour bottled sweet and sour sauce over meat. (Approximately half of an 8-oz. jar needed for one loin weighing 4-5 lbs.) If larger quantity of meat is needed, have butcher tie two loins together side by side. - - - Mrs. W. Harry England * * * * *

Polly's Pork Roll with Kumquats 1 boned and rolled pork loin 1 nine-oz. jar preserved kum- (approx. 4-5 lbs.) quats . . . . Cut kumquats in half and remove seeds, reserving JUICe. Untie pork roll and fill cavity with layers of kumquats. Retie. Bake, as usual, using juice as baster near end of cooking process.. Polly sprinkles her roast with flour and salt before bakmg for a crisp surface. - - - Mrs. Lester Abbott * * * * * We Agree We Shop Here for Wide Selection, High Quality and Low Prices in QUALITY MEATS We aJso speciali?';e i:n whole or half meat creatures care­ fully cut, wrapped, ma1·ked and quick frozie:n for your own fr1eezer or kept irn a food locker h1ere. Also containers arnd wrapping materials. L. T. WO·OD LOCKER PLANT 31Ild MEAT MARKET 51 BISSELL STREET - PHONE 643-8424 PLENTY OF FREE PARKING SPACE

20 Campfire ~tew Fry 1 lb. hamburger and one small onion, chopped, in one tablespoon fat. Add salt and pepper and one can vegetable soup. dd 112 to one can water. Cover and simmer. -- - Miss Sandy Ferguson South* African * * * Curry* 1112 lbs. onions, chopped 3-4 whole cloves 2 apples, chopped garlic powder to taste 1 1-l'b. can tomatoes handful of raisins 1 teaspoon cinnamon salt and pepper to taste 14 teaspoon chili powder 2 heaping teaspoons curry a pinch to % t easpoon coriander and cayenne to ginger taste bay leaf ~ cup vinegar 2 lbs. lamb, beef or chick- 1 tablespoon sugar en, diced Fry onions. While doing so, add apples and fry togther until golden brown. Remove from fire and add next nine ingredients. Simmer. While mixture is simmering, combine coriander, cayenne, sugar and vinegar into a paste in cup. Fill cup with water and add to pan. Taste and correct seasoning. (This is the time to add more herbs if desired.) Add meat and cook on low fire. Check for taste again. When meat is nearly done, potatoes may be added, cut in quarters. Simmer until potatoes are cooked. The gravy should be thick. Serve with rice. - - - Mrs. John Brownstone * * * * * Oklahoma Spare Ribs 6-8 lbs. country style spare- Your favorite barbecue ribs sauce 1-16 oz. bottle Italian dreils- ing The night before, or the morning of the day you plan to serve: 1. Cover spareribs with cold water in a large pot and add one tablespoon salt; bring to a boil. Simmer (approximately one hour) until fork-tender. Remove meat from water and let cool. 2. Place meat in flat pan so no piece is covering another and pour the salad dressing over the meat. Refrigerate and marinate at least two hours ·or until you are ready to broil them. Turn meat occasionally. When ready to serve, remove meat from marinade and pat dry with paper towels to remove excess dressing. Brush with your favorite barbecue sauce and cook over the coals. REMEMBER-the meat is fully cooked so it needs only to be heated thoroughly and nicely crisped over the coals. -- Mrs. P. Joseph Callery 21 ATTY. VINCENT DIANA

Atty. Vincerut L. Diana coo~s dinner every Sa:turday ni'ght because he enjoys it. His own recipe fo-r ve·al cut!E:'ts i.s cook ed wHh his hom em ade wine. Serve his potiatoes wtth oregano, a 'green salad, followed by fresh fruit in wine it.or an all-Ibalian meal. Mr. Diana and hris family reside at 141 Pii1tkin St.

Vitello Diana* (Veal Diana) Buy 12 thinly sliced veal cutlets. Place a slice of American cheese, then a slice of prosciutto (Italian smoked ham) on each cutlet. Roll up and secure with toothpick. (Boiled ham may be substituted for prosciutto if your prefer a milder flavor.) Place meat rolls in oiled pan approximately 2" deep; a rectangular glass ovenware dish will serve nicely. Pour 1112 cups dry Muscat wine over meat. You may use any dry white wine or a dry sherry- be sure it's dry! Bake approximately 112 hour at 325 de­ grees. Add salt to taste, oregano and parsley (preferably fresh). Pour over one 4-ounce can drained button mushrooms. Bake an additional lh hour. --- Atty. Vincent L. Diana * * * * * Freddie's Barbecued Roast Bee/ Approximately 4-lb. boneless rib of beef. Using charcoal and an ordinary grill, heat about 20-30 minutes or until charcoal looks white hot. With rack placed 3-4 inches from coals, sear meat on both sides. Remove from flame and wrap in aluminum foil. Return to rack. Turn over, still wrapped, about every 10-15 minutes. For a medium-rare roast, cook about 45 minutes. --- Fred P. Lea 22 MRS. WILLIAM MINNICK .A:mer:l.can.chop suey, corn bread and creamy riice pudddng are ta.volllte dlishes for campers. Mm. Willi.aun M~ nni·ck of Mlanchester cooks for 100 boys one week each summer. She shalies her ll"ecipes wilth us in quantl;ties for serving 50 or 'a family at 6.

American Chop Suey* (serving 50) Hamburg-5 to 10 pounds Tomatoes-1 No. 10 can according to what you have Celery-1 qt. diced available. Onions-1 qt. put through Peppers-1 qt. sliced in the chopper. Fry together strips over medium heat in bottom of large pot, stirring often. Add tomatoes, celery and peppers to hamburg and onion m1x­ ture; stir thoroughly, cover, cook over low heat until celery and peppers are cooked (20 to 30 minutes). Season with pepper, salt, soy sauce, and other spices to taste. Cheese-2 to 3 pounds of American cheese put through the food chopper. Stir cheese into sauce. Noodles-2112 pounds wide, cooked in 2 gallons boiling, salt.ed water. Drain water off. Add noodles to sauce, stir, and serve.

American Chop Suey ( serPing 6) Hamburg-1 pound Pepper-1, sliced in strips Onions-1 large, chopped Cheese-%, pound chopped Tomatoes-2 cups of stewed Noodles-1-3 pounds Celery-3 stalks -- - Mrs. William Minnick

28 Beef Bourguignonne 4 Ibs. prepared beef (stew % teaspoon thyme or chuck) (remove all fat, % cup (1,4. lb.) butter gristle and membrane 3 bay ~eaves Then measure and sprin- 1 10% oz. can beef bouillion kle with salt and white 2 cups dry red wine pepper). 1% Ibs. onions, sliced scant % cup cooking oil 1% lbs. mushrooms, sliced 3 tablespoons brandy 1 small can tomato paste 1 clove garlic, crushed and an equivalent amount or 1,4, teaspoon garlic of water. powder In a 10-inch skillet, brown the seasoned meat. Then remove to large deep pan. Add brandy, garlic, thyme and bay leaves. Pour in boui1lion and wine, a little at a time. Cover tightly and simmer for one hour until meat is tender. Meanwhile, prepare onions and mushrooms. Saute in butter in large skiHet. Add this mixture to the beef; then tomato paste and water. Simmer another 1112 hours. A good prepare-ahead meal for the busy hostess, the beef is even better reheated. It can be frozen. When reheating, add more wine if desired. --- Edward Gracyalny

The "NEW'J

Party Gooc/s Boo/cs Games Personalized Station.ery

SINCE 1945 - 849 MAIN ST., MANCHESTER

24 Poultry and Seal ood

MRS. F . W. SPAULDING -and CHILDREN Frederick C., Mrs. F. W. Spaulding ialiil William poS'e in lthe W13Jters or Bolton Lake to depiat their grerut interesit in the outdoo~s. The d elioiouis and simple recipe tor chicken a la Suraba.yia is named for a ciity on the island of Java, Indon-asia. Chicken a *la Surabaya 1 chicken fryer, about 3 lbs. or 2 or 3 garlic cloves 112 lb. soft margarine or 1 teaspoon celery salt butter 1 teaspoon thyme %, cup honey 1 shake charcoal-broil 2 tablespoons basil seasoning 1 teaspoon garlic powder 112 teaspoon black pepper Mix butter and honey together with fork. Stir all other in­ gredients together. Spread on both sides of chicken. Arrange in cat1serole with wings on bottom to help raise other pieces off bottom and allow for drippings. Cover. Cook at 300 degrees for approximately one hour or until done. Serve warm. --- Mrs. F. W. Spaulding Norma's* Chicken * * * Casserole* 2 cups or more of left-over 2 cups potatoes chicken or 1 large onion 2 cans tuna fish 1 can peas Dice: salt and pepper to taste 2 cups carrots 4 cups white sauce 2 cups celery Cook all vegetables, except canned peas, togiether and drain. Add with chicken and peas to white sauce in casserole. Cover top with bread crumbs. Bake at 350 degrees until heated through. 25 - - Mrs. Alexander Ferguson Pofynesian Chicken 6 whole chicken breasts, split 1 bottle (~ oz.) soy sauce (5 lbs.) 6 chicken legs and thighs 1 clove garlic, crushed (4 lbs.) 3 jars (8 oz. size) sweet-and­ 3 cans (1-lb. ·size) fruits for sour sauce salad

Preheat oven to 350 degrees. Wash chicken; dry well with paper towels. Arrange skin side up in large, shallow roasting pan. Drain fruit, reserve syrup. Pour syrup and soy sauce over chicken. Add garlic. Bake uncovered, basting often and rearrang­ ing chicken so all pieces will brown, for one hour or until chicken is a rich golden brown. Pour liquid from chicken into large saucepan. Cover pan of chicken tightly with foil. Add sweet-and­ sour sauce to liquid. Bring to boil over medium heat. Continue boiling until sauce thickens and is reduced to about 3112 cups, about 40 minutes.

Pour sauce over chicken and refrigerate covered, along with drained fruit, overnight. Following day, about 11/2 hours before serving, bake chicken uncovered, basting often; about 30 minutes a.t 350 degrees. Add fruit and bake, basting several times, 30 minutes longer, or until very hot. Makes 12 servings. Quantity of soy sauce may be lessened to taste. --- Mrs. Martin Duke • • • • • Chicken Loaf 4 cups cooked chicken 4 slightly beaten .eggs meat, cut medium fine 2% cups medium-fine cracker 1 cup finely chopped celery crumbs Sauce* 1/a cup shortening % cup top milk (light or % cup flour - medium cream 112 to % tablespoons sailt 1 table£poon lemon juice 1% cups chicken stock Melt shortening; add flour and salt. Gradually add chicken stock, stirring constantly. Add milk. Cook until thickened. Add lemon juice. Mix chicken, celery, eggs and cracker crumbs. Add the sauce to chicken mixture. Season to taste. Pack into greased muffin pan, rounding off each muffin "loaf." Place pan in a pan of hot water and bake 20-30 minutes in a 350-degree oven. Serve as is or with favorite cream sauce. (Can be frozen). --- Miss Marjorie Peila

26 MRS. WILLIAM REPOLI and SON ·Mrs. Wllia.m Repoli's lobster flambe I'S a dish ithaJt oan be made a.head. Idea.I for company entezitaini:ng, it is a perfedt recipe for the busy work­ ing woman. Son Billy consumes mother's cheese cake. Mrs. Repoli creates many gourmet specialties in her kitchen 8Jt 400 Benedict Drive, Wa.pping. Lobster* Flambe 6 pkgs. (9-10 oz. each) 112 cup chopped fresh parsley frozen lobster tails 1 bay leaf 1,4 cup cooking oil 1 bottle clam juice (8 oz.) 2 tablespoons butter 4 tablespoons tomato paste 1 small onion, finely chopped 1,4 teaspoon salt (about 1,4 cup) 1/a teaspoon pepper 1 clove garlic, finely chopped lemon and parsley sprigs 5 medium-sized tomatoes, for garnish diced 112 cup cognac for flaming The night before serving or early the same day, saute frozen lobster tails in oil in large frying pan for 10 minutes or until completely thawed. Remove from pan and cool until easy to handle. Cut away membranes from undersides and remove meat from shells. Cut each tail into 3 large pieces. Set shells aside. Add butter to frying pan; stir in onion and garlic, saute untH soft but not brown. Stir in diced tomatoes, chopped parsley, bay leaf and clam juice. Add lobster shells, heat to boiling; cover. Simmer 20 minutes; remove shells saving four of the prettiest. Stir lobster meat, tomato paste, salt and pepper into sauce in pan and simmer for 20 minutes. This can be put into a large covered dish and kept overnight in the refrigerator or served immediately. If you have made this recipe ahead, to serve: Place lobster mixture into frying pan, heat slowly stirring several times, just until bubbly, remove bay leaf Spoon into large serving dish. Arrange the four reserved lobster-tail shells spoke fashion on top. Place •lemon slices in center of spoke and fill shells with parsley sprigs. To serve flaming, heat cognac just until warm in small sauce­ pan and ignite. Pour over mixture. --- Mrs. William Repoli 27 Cornish Game Hens with Black Cherry Sauce Four small or 2 large hens. Roatit at 350 degrees with ma - garine or butter, salt and pepper and wine if you wish for 11/2 hours. Optional: Stuff with wild rice. * Black Cherry Sauce 1 can black cherries, drained 1,4 cup cherry juice or water 1 cup red wine (port) 2 tablespoons butt:er 2 tablespoons corn starch 1,4 cup vodka or kirsch Heat cherries and wine in pan (about 5 minutes). Mix corn starch and cherry juice. Add this mixture to cherries and sim­ mer until clear, about one minute. At table: Put butter in chafing dish. Add hens and heat. Pour cherry sauce over hens. Heat vodka or kirsch, light and pour flamin2' over birds. Serves four. - - - Mrs. David Winer

Pennsylvania Dutch Chicken Pot-Pie 1 plump stewing chicken, Dumplings: cut in pieces 1 cup flour 1 medium-sized potato per 2 teaspoons baking powder person, thinly sliced 112 teaspoon sugar ,salt and pepper to taste 112 teaspoon salt one-third cup milk (approximately) Place chicken in large pot. Barely cover with water; add one teaspoon salt. Cover and cook slowly until chicken breast is ten­ der (about one hour). Remove bones from the pot. While chicken is cooking, prepare potatoes and dumpling dough. (Prepared commercial biscuit dough may be substituted for the latter). Peel and slice potatoes as for scalloped potatoes. Soak in salted cold water. Mix dry ingredients for dumplings. Add milk a few drops at a time, blending into the dry ingredi­ ents with a fork. Dough should be fairly dry and stiff. Roll out , on floured board, to about 1,4" thickneSil. With a sharp knife, ~ut into two-inch squares. When chicken is tender, drain potatoes well. Add potatoes and dumpling dough in layers atop the chicken, starting with a layer of potatoes, then dough, etc., until all are used. Cover and cook an additional 112 to %. hours, adding salt and pepper to taste. --- Mrs. George Bendtsen

28 MRS. ROBERT STRONG Mrs. Robert Strong's husband and young son are avid lfishermen, pa.r­ ticuLarly of Conn'0Clticut River shad. She marinates the fish whole and bakes it without deboning. Result: Only the backbone remains. Mrs. Strong grinds her own wheat for the baking of her homemade ·bread. The family resides on Neipsic Road, East Glastonbury. Baked* Shad To marinate: Cover shad with one part of white vinegar to two parts water. Place, covered, in refrigerator for 11/2 days. To bake: Remove fish from marinade. Season with salt, pe~ per and one tablespoon lemon juice. Cook in covered dish three hours at 300 degrees. Then, one additional hour at 200. Optional: Onion rings, bacon strips, or cover with milk for last hour or baking. The only bone remaining intact will be the backbone. All the others will be like the little ones in canned salmon. --- Mrs. Robert Strong

Filet of Sole* * With * * Cucumbers * Salt and pepper 2 pounds fish filets and dust lightly wit'h flour. Cook gently in 14 cup butter or margarine. In another pan, cook 2 peeled and thinly sliced cucumbers in additional 14 cup butter or margarine. Cover pan so cucumbers become transparent. Put fish on hot platter, surround with cucumbers, sprinkle with par­ sley. Pour over a sauce made by combining the juices from the two pans and adding 2 tablespoonB lemon juice. Makes 6-8 servings. --- Mrs. York Strangfeld

29 Shrimp Casserole 2 lbs. shrimp 1 teaspoon salt 1 teaspoon lemon juice 14 teaspoon pepper 3 tablespoons salad oil 1/s teaspoon mace %. cup uncooked rice or 1 cup 1 10112 oz. can condensed packaged precooked rice tomato soup, undiluted 2 tablespoons butter 1 cup cream 14 cup chopped pepper 112 cup sherry %, cup chopped onion 112 cup slivered almonds Cook shrimp and place in 2-quart caSBerole. Sprinkle with lemon juice and salad oil. Cook rice, drain. Refrigerate shrimp and rice separately. One hour before serving, set oven at 350 degrees. Set aside 8 shrimp for topping. Melt butter in skillet; then saute green pepper and onion for five minutes. Add rice, salt, pepper, mace, soup, cream, sherry and almonds to shrimp in casserole. Toss well. Bake uncovered at 350 degrees for 35 minutes. Then top with reserve shrimp; bake 20 minutes longer or until mixture is bubbly. Makes 6-8 servings. - - - Mrs. Robert Arendt * * * * * Shad Roe Carefully place roe in saucepan. Boil water separately· and gently pour to one side of roe--do not pour directly onto roe. Continue until roe is covered with water, add one tablespoon each of vinegar and salt. Then simmer g:ently for 15 minutes. Drain and immediately cover with cold water; allow to stand for 5 minutes: Remove from water and prepare in desired fash­ ion. Excellent fried in butter and lemon juice seasoned with salt and pepper. --- Vivian F. Ferguson

Baked 'Stuffed Shrimp *with Crabmeat Stuffing 16 fresh jumbo shrimp 2 ounces sherry or sauterne 1 can crabmeat wine 2 cups croutons 2 ounces warm water 14 lb. butter, melted 1 teaspoon parsley 2 teaspoons garlic salt Peel shrimp, leaving last joint and tail intact. Split lower sec­ tio~ of shrimp but be sure not to cut through entirely. Open shnmp and stand in individual casseroles or in one ·large foil­ lined pan. Allow four shrimp per serving or to each smaU dish. Mix croutons, parsley, garlic salt ard crabmeat together. Pour melted butter over this dry mixture r.nd stir in quickly. Add all or as much of wine and water, mixed together to make a moist but n?t wet stuffing. Pack. stuffing over opened parts of shrimp covermg them completely m an even layer. Bake 30 minutes at 400 degrees. --- Mrs. Robert Miller * * * * * so MRS. ROBERT MILLER a nd DAUGHTER Despit'e the 009t, shrimp recipes itook ·the lead ithis year, as ithey were offered most. Mrs. Robert Miller and daughter, Holly, cook sea.food alt least twice a week all year round. Two family favorites are her scampi and her baked stuffed shrimp wilth crabmeat stuffing. The MiLlers live wt 16 ArnotJt Road. Scampi* 16 jumbo shrimp, peeled and 1 small onion finely chopped cut into bite-sized pieces 3 ounces sauterne wine 3 tablespoons olive oil 1 squirt lemon juice 1 clove garlic finely chopped salt, pepper and 'Sugar to 1 tablespoon parsley (if taste fresh, finely chopped) croutons Brown garlic, par8ley and onion in olive oil. Add shrimp, cook­ ing slowly and stirring occasionally until shrimp are nicely pink. Add wine and ·lemon; cook about 5 minutes more. Add salt, pep­ per and sugar to taste. Just before ,serving, a handful of croutons may be added. --- Mrs. Robert Miller Peg's Creamed Seafood 2 cans frozen shrimp soup 1 7112 ounce can crabmeat 1 lb. cooked shrimp 2 or 3 dashes Tabasco sauce 1 pkg. cooked lobster or 1 112 teaspoon horseradish can lobster meat salt and pepper Place shrimp soup in top of double boiler. Add shrimp; lob­ ster, cut in pieces; and crabmeat. Mix in 2 or 3 dashes Tabasco sauce, approximately 112 teaspoon horseradish. Add salt and pep­ per to taste. Optional: When hot, add milk and flour roux to mix­ ture for desired consistency. Serves 6 on toast or in patty shells. - -- Mrs. N. F. Kuntzelman 81 Baked Fish a la Spetsae Island one large sliced fish 1 cup chopped parsley salt 1 glass white wine fomon juice 2-3 garlic cloves 1 cup oil salt and pepper 2-3 tablesspoons tomato fine, dry bread crumbs, sauce preferably flavored Wash fish. Sprinkle with salt and lemon juice. Mix the oil, tomato sauce, parsley, wine, garlic, salt and pepper to taste. Spread some oil in baking dish and sprinkle with bread crumbs. Place fish in pan and pour on sauce. Sprinkle with more bread crumbs. Bake at 350 degrees for 40-45 minutes (until golden brown). - -- Mrs. Earl A. Smith

Lobster* * Sa * v*annah * Meat from two 11,4 lb. Iobsters, previously boiled or one 14- ounce fresh-frozen lobster (latter not as tender). Sauce* 4 tablespoons all-purpose 1h medium onion, minced flour 1h teaspoon salt 4 tablespoons butter 1;2 teaspoon garlic salt 1;2 cup coffee cream 1h teaspoon paprika % cup dry white table wine 14 teaspoon tumeric (al,so 1 6-oz. can mushrooms spelled turmeric) 1;2 sweet red pepper, diced 1h teaspoon tarragon 1leaves, 1;2 sweet green pepper, diced chopped 1 tablespoon honey 1 tablespoon Worcestershire several sprigs fresh sauce parsley Melt butter in top of a large double boiler; add flour and stir until flour is all buttery. (If flour is milled extremely fine or cake flour is used, you may need a little more butter). Add cream, 14 cup at a time stirring constantly until smooth. Finally, add haf the "'i ne, the liquid from the mushrooms and t hen the rest of the wine. Things will go faster if you parboil the peppers and onions, draining them before adding to sauce, but they can be cooked in the sauce, in which case you'll have to add a little more wine as the sauce will thicken whHe cooking the vegetables. Stir in the honey; add pars1ley and seasonings. Allow to sim­ mer about 20 minutes. If desired, this sauce may be cooled and ref~igerated for use at a later time; or you can go right ahead, addmg the lobster meat, cooking only until meat is hot since it is already cooked. Serves four. ' --- John Gruber

32 Vegetables

MiRS.. PAUL- NORMAN

Ratatouille itakes iJts name from rtwo F1rench words----"raitia" mean "itouiller" meaning "to stir or stir up." The vege t&bles ar·e cook:ed in one prui and may be served hot or cold. A ·good verSion of this product of Jthe Provenoo.l ·area of France is presenrted by Mrs. Baul S. Norman, 233 Ludlow Road. Ratatouille* 1 smaH eggplant, pared and 1/a cup s'1iced, pitted black cut into l" cubes olives 2 medium onions, chopped % cup chopped fresh parsley 2 cloves garlic, minced 2 tablespoons chili sauce 2 medium zucchini 2 teaspoons dried basil 3 medium tomatoes. diced 2 teaspoons salt Saute onions, garlic and zucchini in sma!ll amount of oil in large frying pan for about 5 minutes. Add eggplant. Cover and simmer 15 minutes. Add rest of ingredientR. Cover and :simmer about 15 minutes more. Then, uncover and cook about 10 minutes until most of liquid has evaporated. Serve hot or cold. - - - Mrs. Paul Norman

Rice* * with * *Apples * Cut apples as for pie. Place layer of apples in casserole dish. Sprinkle with sugar and cinnamon. Cover with layer of cooked rice (not pre-cooked or minute), sprinkle rice with sugar and cinnamon. Continue alternating layers of apples and rice, finish­ ing with rice. Dot top with butter. Bake 30 minutes at 350 de­ grees or until apples are cooked. 88 - Mrs. Mieczy:slaw DUilzny Eggplant Parmigiana 1 medium size firm 2 tablespoons butter eggplant 1 medium onion, finely 2 eggs plus 2 teaspoons chopped water 1 (6 oz.) can tomato paste 1 cup grated Parmesan 2 cups hot water cheese 1 teaspoon salt 1112 cups dry bread crumbs 112 teaspoon marjoram olive oil mozzarella cheese Pare eggplant and slice in thin (1,4 to 1/s") s'lic·es. Beat eggs with water. Dip each eggplant slice in the egg. Then roll in mix­ ture of cheese and crumbs. Heat oil in large ,skillet. Fry eggplant slices a few at a time untH light golden brown on each side. Make sure oil always covers bottom of pan. Set aside eggplant slices. In same skillet, cook onion in butter until soft (scraping up browned bits in pan) . Add tomato paste mixed with hot water, sa:lt and marjoram. Boil a few minutes. In .Jarge shaHow baking dish or 9-inch square cake pan, alternate 1layers of sa:uce. egg­ plant and mozzarella cheese, ending with sauce. Sprinkle lightly with more Parmesan cheese. Bake in moderate 350-degree oven for about 35-40 minutes. - -- Mrs. Stanley C. Weinberg

Baked Stuffed Eggpl-!lnt* * * *(Sheik * il mihshee) Filling: 1h cup pine nuts 1 lb. foan shoulder 1tamb, 2 or 3 tablespoons oil cut in small piecee salt, pepper, cinnamon to 2 medium to •large onions, taste chopped Saute onions in oil until transparent. Add meat and spices. Continue cooking until meat is well browned (about 10 minutes over medium high heat). Add pine nuts during fast five minutes of cooking. 2 large eggplant 1 large tomato (optional) 3 cups tomato juice Peel eggplant and cut into slices approximately one-inch thick. Using sharp knife, cut out centers of eggplant slices, leaving part of each center portion intact in a circle. Arrange large ei:m­ plant slices in baking pan. FHl well of each slice with meat filling. Top each with smallPr pieces of eggplant (retained after scoop­ ing out centers) and then a slice of tomato. (Eggplant which has been scooped out from centers may be cut into small pieces and put in pan arouHd the thick slices). Pour tomato juice into pan over eggplant. Cover and bake for 1h hour at 450. Reduce heat to 400 and continue baking for an additional 45 minutes or until done. Serve with rice. Serves four. ' --- Miss Eleanor Hashim 84 :MRS. JOHN CYRKIEWICZ

Mrs. John Cyirktewicz oi ·32 Ehrl st., Rockville ltl!I oflten called upon to make casserole dishes for btllffet ·suppers. She receives many requests for her baked '1im8)5 wi'th sour cre

85 Liz' Baked Zucchini Casserole 2 1large zucchini 1 tablespoon grated Parme- 4 eggs san cheese salt and pepper 112 cup chopped parsley 1 tablespoon grated Parme- 3 basi'l leaves, chopped san cheese 112 cup sca1Hions and tops olive oil-approx. 2 one bay leaf tablespoons salt and pepper to taste Sauce: 1 quart tomato juice 112 lb. ground round steak 112 lb. mozzarella cheese 2 eggs one stick pepperoni (optional) Slice zucchini 1,4" thick. Sprinkle with salt on both sides and place in cofander in refrigerator overnight to withdraw water from zucchini. Place dish underneath colander to catch water. Next day, beat eggs, ~dd sa:lt and pepper and grat.ed cheese. Dip zucchini slices in egg mixture and fry in oil until golden brown. Set slices aside. For sauce, fry meat in pan without oil or grease. To do this, you must use very low heat. (You may, however, fry with oil if desired). Beat the 2 eggs in a bowl. Remove the cooked ham­ burger from the pan, add fo eggs in bowl; then return to pan, stiN keeping heat ilow. Add pars.Jey, basil, scaHions, bay leaf and salt and pepper to taste. Add the tomato juice and allow to sim­ mer for 30-45 minutes. In a casserole, place small amount of sauce in bottom of dish. Layer the fried zucchini, sliced mozzarella cheese, then pep­ peroni slices if being used. Sprinkle with grated cheese, then meat sauce. Continue alternating -layers, finishing top with the sauce and mozzarella cheese. Bak~ at 350 degrees for about 45 minutes or until thickened in consistency and bubbling. --- 1Mrs. John Pavelack Skillet Zucchini* * * *Italian * Style 1 tablespoon each olive oil 1 or 2 individua:l packets and butter dark brown seasoning and 2-4 small zucchini broth, depending on taste 1 medium onion, sliced any or a!ll of the fdllowing 1-2 cloves garlic, cut herbs: Orenl'o, basil, rose- in half mary 1 8 oz. can tomato sauce salt and pepper to taste 01· (optional) : Grated Parme- 3-4 fresh tomatoes, peeled san cheese Cut onion slices in half and saute in oil with garlic, but do not brown. Cut zucchini in rings, retaining skin. Stir-fry over high flame for about 10 minutes. Add tomato sauce and sea­ sonings. Simmer and stir occasiona;lly for about 5 more minutes. Remove garlic. May be served with Parmesan cheese mixed into ingredients or sprinkled atop dish. 86 - - - Vivian F. Ferl'uson Little Don's Potatoes 4 medium unpared potatoes 1 teaspoon salt 112 cup Italian dressing 14 teaspoon pepper (easy if you use bottled dressing) Scrub potatoes. BoH in skins just until tender, about 30 min­ utes. While hot, cut unpeeled potatoes diagonally in l/2-inch slices. Place in shallow glass dish. Pour dressing over hot slices. Let stand one hour, turning slices once. Remove potatoes from dreS6ing. Place on grill 3 inches from hot coals. GriH 8 t o 10 minutes on each side unti1l golden brown. Season with salt and pepper, after turning'. Serves 4 to 6. --- Dona.old K. Anderson * * * * * Baked Stuffed Potatoes Bake 6-7 large potatoes. Scoop cooked poatoes from shells, mash and mix with the following: 2 tablespoons butter 11/2 tablespoons parsley 3 tablespoons mHk (chopped) 1 slice American cheese, 1 egg diced fine salt and pepper to taste Fill ·sheM·s, place in foil, leaving top open. Sprinkle with ·paprika. To reheat: Bake at 375 degrees for 20 minutes. --- Mrs. Earl A. Smith * * * * * Tania's Stuffed Baked Potato Bake potatoes. Scoop out, reserving sheHs. Mash and mix with sour cream and blue cheese to taste. Put back into shells. Sprinkle top with chives (bottled ones are fine). Reheat in oven. --- Mrs. William Repoli * * * * * Patate Oreganat'o (Potatoes with Oregano) Heat oil in frying pan. Silice onions, cut silices in half and brown onions in oil. Peel and slice potatoes. Add to onions with sa:lt and oregano to taste. If not sure, add oregano in small .amount and taste when almost done. You can always add more. Cook on low heat for about one hour, stirring often. If using an electric fry­ ing pan, set at 275 degrees. --- Atty. Vincent L. Diana * * * * * Sweet Potato Casserole 8 sweet potatoes. (cooked 2 tablespoons brown sugar and mashed) or 1 tablespoon pineapple juice 1 23-oz. can sweet potatoes, Then, add in equal amounts to mashed make potatoes moist: Mix and add to potatoes: 112 cup orange juice 1/s to 14 lb. butter or oleo- 1h cup pineapple juice margarine Bake at 350 degrees for 15 minutes. Remove from oven. Deco­ rate top with pecans and miniature marshmallows. Bake 15 minutes more. --- Mrs. Paul •Maloney S'l String Beans with Roasted Pine Nuts 2 pkgs. frozen whole green 2 tablespoons butter or beans margarine %. cup pine nuts Cook beans according to package -directions. Saute n~ts in ~ot butter in small skillet until golden brown. Place beans m servmg dish. Sprinkle nuts over top. Serves 8. . . . In the picture Julie is holding a cup of sak1 which usually is served before the meal. --- Mrs. Martin Duke * * * * *

Stuffed Mushrooms about 3 dozen mushrooms 1 cup chicken boui•Don ( l)r 1 %, lb. butter bouillion cube, dissolved in one large onion, chopped 1 cup water 112 package commercial sea- salt, pepper, garlic salt (to soned stuffing mix taste) Wash mushrooms and remove 'Stems. Chop stems and saute with butter ~nd onion. Add stuffing mixture and other ingre­ dients. Stuff caps. In 10 x 15 pan for freezer, melt % ~b . butter. Place stuffed mushrooms in pan. Bake at 350 degrees for 10 minutes. Cool, cover wit h foil and freeze. To serve: Bake covered and unthawed for 15 minutes at 350. Remove foil and place under broiler for 3-5 minutes. --- Mrs. David Winer

Stuffed Mushrooms* * * * a * la Arendt 2 _lbs. mushrooms (approxi- 1 small onion, chopped mate1y) 1h cup chopped wailnuts 3 slices bacon, chopped fine 112 cup sherry wine after cooking 1 pkg. prepared stuffing mix Wash mushrooms, remove stems and chop stems fine. Cook bacon. Chop fine. Add chopped stems and onions to bacon fat and saut e untH done. Add nuts and sherry. Then add to stuffing which has been prepared according to package directions. Bake in oven at 350 degrees for 20 minutes. --- Mrs. Robert Arendt * * * * * Milanese Rice Oook rice with chicken broth instead of water. Add a pinch of saffron and add a little chopped onion. --- John Gruber *Riz * Casimir * * * Cook rice according to instructions on package. Garni,sh with almonds, pineapple and bananas fried in butter. Serve with curry sauce which is served separately. Curry* Sauce 2 tablespoons butter 1 to 3 tablespoon curry 14 cup flour l;2 tablespoon lemon juice 2l;2 cups bouillon 1,4 cup cream Melt butter over low heat. Stir in flour until well bended. GraduaHy stir in bouillon. Blend in seasonings. --- Mrs. Clarence Welti

Lebanese* * * *Rice * :Ya cup orzo (pasta) 2 tablespoons butter 1 cup rice (not minute and 2 cups water not pre-cooked) l;2 teaspoon salt Saute orzo in one tablespoon butter until golden brown. (Wat.ch carefully as it burns quickly). Add the other tablespoon butter and rice. Mix together and add water and sa1t. Cover, bring to boiling point and reduce heat to simmer. Rice is done when all liquid has disappeared (about 20 minute). . --- Miss E'1eanor Hashim Fried* Rice * * with * *Eggs 3 cups raw long-grain white %, cup chopped green onion rice (12 cups cooked) 1/a cup soy sauce %, cup salad or peanut oil salt and pepper to taste 6 eggs Cook rice, following package directions for firm rice. Cover and refrigerate overnight. Heat oil in 12-inch skillet. Add rice and cook, turning frequently with spatula to separate grains and coat with oil until heated. Add green onion, soy sauce, salt and pepper; mix lightly. Keep warm over Iow heat. Beat eggs with fork in small bowl along with 2 tablespoons water, l;2 tea­ spoon salt and papper. Push rice to side of skillet to make a circU'lar space 6 inches in diameter. Pour .egg mixture into center. Cook and ·stir eggs until set but soft. Toss lightly with rice and serve immediately. Twelve servings. --- Mrs. Martin Duke * * * * *

89 Cakes and Frostings

MRS. STANLEY C. WEINBERG and CHILDREN Several yeans .ago, MTs. Stanley C. w .einberg creaJted .a special dessen: for daughter Le'slie J,ean's christening pazity. An elegant cak·e, it is even prettier when CUit. Susan El!izabetih samples a bilt of frosting to the amuse­ ment .of Leslie Jean and mother. Lemon* Igloo 112 cup margarine 1 teaspoon baking powder 1 cup sugar a4 teaspoon baking soda 1 teaspoon vanilla %. teaspoon salt % teaspoon lemon extract i cup buttermilk 2 eggs yellow food coloring 2 cups sifted cake flour Cream the sugar and margarine until light and fluffy. Add extracts. Add the eggs one at a time, beating well after each. Sift the dry ingredients and add alternately with the butter­ milk. Beat after each addition until smooth. Add about 5 or 6 drops yellow food coloring and beat in well. Bake in two greased 8" x 11/2" round pans in moderate oven, 350 degrees, about 30 minutes. 2 packages lemon "Whip 'n 1 teaspoon grated lemon Chill" peel Following package directions, except using all water, whip lemon mixture. Fold in one teaspoon grated lemon peel. Pour into 4-cup mold and chill 3 or 4 hours. 1 pint medium cream On serving plate, place one layer. Unmold the lemon top directly -onto the cake layer. Cover all generously with whipped cream. Sprinkle with more grated lemon peel and-or shredded coconut over top. Frost other layer and use as desired. Mrs. Stanley C. Weinberg 40 Sponge Cake Beat 6 egg whites. Add % teaspoon salt and 1112 teaspoon baking powder. Set aside. Beat 6 egg yolks. Add l l/2 cups sugar and cream well. Add 1112 cups pastry flour. To egg-yolk mixture, as it is beating, add 6 tablespoons cold water. Flavor with 2 teaspoons vanilla and 112 teaspoon almond extract. When this is well blended, fold in egg whites and bake in an ungreased tube pan for 50 minutes or until cake springs back when touched. 350-degree oven. Orange Fluff Frosting Beat together one stick of margarine, one package of con­ fectioners sugar and % can of frozen orange juice, undiluted. Add orange food coloring if desired. --- Mrs. Robert Heins Passo*ver * S*p onge * * Cake 9 eggs, separated %. cup potato starch 11;2 cups sugar pinch salt % cup matzoh cake flour 112 lemon, rind and juice Beat egg whites until stiff, then add sugar gradually. Contin­ ue beating until egg whites look creamy. Beat yolks until thick and lemon-colored. Add grated lemon rind, juice and salt. Fold this mixture into whites. Gently fold in cake flour and potato starch. Bake in 10-inch tube pan at 325 degrees for one hour, 01'. until top springs back when lightly touched. Invert to cool. - -- Mrs. Israel Tabatsky

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41 MRS. JOHN BROWNSTONE

Mrs. J ohn Brownstone named her marvelous Cus tard-like cake. "Tel-Aviv Pleasant ry" in honor of her lialte brother. He giave his li!fe in Israel for tlhe Zion:jtst cause. El!Sewhere in t h ilS cook'book a re redpes for Gr.eek bean soup from her husband's fa miilry and :a South Afrioan curry from ian area Where she onoe lived. Tel-Aviv *Pleasantry 4 slices white bread 6 eggs 1 can unsweetened evaporat- 1 cup sugar ed milk 1 1-lb. can fruit cocktail 1 teaspoon vanilla 1 - 11/2 cups sugar 1/1. lb. butter Remove crusts from bread. Break into small pieces. Add evap­ orated milk and vanilla. Allow to stand for a few minutes. (Mix­ t ure should be mushy.) Grate in butter. Mix well. With electric beater, beat eggs, slowly adding sugar. Mix egg mixture with bread mixture. Strain fruit cocktail and add. Allow to stand for a few minutes. In ungreased metal loaf pan, sprinkle sugar. Place on hot burner on high flame, watching constantly until su·gar is liquid. You must watch carefully. Cool very slightly. With spoon, smear evenly on bottom of pan and up sides of pan. This must be done before sugar cools off and the pan must be well covered to pre­ vent the cake sticking. Place cake into hot water in roasting pan, having water about half way up sides of cake tin. Bake at 375 for 1112 hours. Remove frcan roasting pan. Cool on rack in cake pan for brief period. Slowly lift pan from cake. Serve hot or cold. May be served plain or with both maple syrup and cream poured over cake separate­ ly. Keeps one week in refrigerator. -- Mrs. John Brownstone 42 Gone With the Wind 2112 cups sifted cake flour 3 eggs 1 teaspoon baking soda 1 cup milk 1 cup melted butter One or more of following: 2112 cups light brown sugar, 1 cup chopped dates firmly packed 1 cup chopped raisins 1 teaspoon vanilla 1 cup coconut Place melted butter, sugar and vanilla in mixer and blend well. Add eggs, one at a time, beating well after each addition. Add flour and baking soda, which have been sifted together, alter­ nating with milk. Beat well about one minute. Add any or all of last three ingredients. Beat again and pour into greased and floured 8x13 pan, or slightly larger for thinner cake. Bake one hour at 350. Florence's cooking trick: If you do not have cake flour, take 2 cups regular flour less 4 tablespoons. Add 2 tablespoons corn­ starch. --- Mrs. Kenneth Brown * * * * * Canadian Coffee Cake Topping: 14 cup cooking oil 1/ 1• cup margarine 2 eggs llh cups sugar Fill cup to top with milk. 2 teaspoons cinnamon Add to flour mixture. Mix Melt margarine, add sugar well. Then, add: and cinnamon. Mex well. Let 112 cup raisins stand until batter is ready. 2 cups canned pineapple Batter: (crushed or chunk) with 1 cup white sugar half of the juice. Mix 11/2 cups flour again. (Any other fruit 2 teaspoons baking powder may be substituted, such 112 teaspoon salt canned apples, blueber­ Sift together three times. ries). In measuring cup, place: Line a 9x14 pan with waxed paper. Pour in batter and sprinkle on topping. Bake one hour at 400 degrees. --- Mrs. Kenneth Brown * * * * * Passover Chocolate Roll 4 eggs 6 tablespoons cake meal % cup sugar 6 tablespoons cocoa ~ teaspoon salt 1 tablespoon sugar Beat whites. Add % cup sugar. Beat yolks. Add one table­ spoon sugar and salt. Fold yolk mixture into whites. Fold in cocoa and meal. Bake on waxed paper-lined jelly-roll pan, at 400 degrees for 13 minutes. Turn out on sugared towel and roll in towel. When cool, unroll, fill with mocha frosting and reroll. Chill for several hours. --- Mrs. Israel Tabatsky MRS. YORK STRANGFELD

Siandtorte ilS a German specialty, so named because it has the smooith, fine texiture of sand. Mrs. York Strangifeld :fiinds .tJhait dJt is a cake ,tJh:ait keeps and freezes we'll. It jJS often served to guesits at .the Sitrangfeld home, 158 Greenwood Dr.live. Sandtorte (Sand* Cake) 1 cup (2 cubes) soft butter 1 cup (1/2 pint) commercial 3 cups sugar sour ·cream 6 eggs l,4 teaspoon baking powder 3 cups all-purpose flour ll/2 teaspoon vanilla In the large bowl of an electric mixer, cream butter and blend in sugar. Add eggs, one at a time, beating well after each ad­ dition. Blend in sour cream. Sift flour, measure; sift again with baking powder. Add flour mixture in 4 or 5 parts to first mixture, blending well each time. Add vanilla. Pour batter into well-buttered mold (2 to 2112 quart), or a but­ tered 9-inch tube pan. Bake in moderate oven, 350 degrees, about 1 hour and 25 minutes, or until it tests done by inserting a wood­ en skewer or toothpick. When cake is done, remove from oven; let stand foi· five min­ utes; then invert on cooling rack. Allow to cool completely. Then, wrap tightly in plastic film or foil and leave for about 24 hours at room temperature before serving. This cake slices best if allowed to stand at least one day before using. Kept wrapped or in an air-tight container, it will stay fresh for several days. It also freezes well. It is traditionally served in plain slices with hot coffee or sweet wine. --- Mrs. York Strangfeld 44 Mocha Frosting 1112 cups brown sugar, firm- 2 egg whites ly packed 1 tablespoon instant coffee 1/a cup water Blend all ingredients in top of double boiler. Beat with elec­ tric mixer over boiling water until thick enough to spread (about 5 minutes). - -- Mrs. Israel Tabatsky * * * * * Rum Frosting Mix 2 cups confectioners' sugar with 3112 tablespoons rum. Spread over loaves. May be decorated further with chocolate shot and candied cherry halves. --- Mrs. Adelma G. Simmons * * * * * Mary Oliver Frosting 2 squares chocolate 1;.'1 cup milk 1 tablespoon butter 1 teaspoon vanilla 1 cup confectioners sugar dash salt 1 egg Melt chocolate and butter together. When melted, stir in sug­ ar, egg, salt and vanilla. Mix well ; place over pan of ice cubes and beat until firm. - -- Mrs. Leo Bushey delicious

Here is real old fashion ed goodness! And what variety-Choose from 30 flavors! At the plant, be sure to see our complete line of : Ice Cream Sticks, Sandwiches, Cups, Decorated Slices, Ice Cr eam Cakes and Pies for the holidays. AVAILABLE AT YOUR NEAREST NEIGHBORHOOD ROYAL ICE CREAM DH!ALERS' STORE, or at our plant. ICE CREAM CO.

MANUFACTURERS OF ORFITELLl'S "SPUMONI" 27 WARREN ST., MANCHESTER 649-5358

45 Cheese Cake For Crust : 1 teaspoon vanilla 114 cups graham cracker 1/2 cup sugar crumbs For Top : ~ cup melted butter 3 unbeaten eggs 1/2 cup sugar 1 pint sour cream For Thick Layer: Y.t. cup sugar 2 8-oz. pkgs. cream cheese 1 teaspoon vanilla Set oven at 375 degrees. Grease square pan. Sprinkle 2 table­ spoons crumbs in pan. Set aside two more tablespoons for top­ ping. Mix rest of crumbs with butter and sugar. Pack into pan. Beat cheese until smooth. Gradually add vanilla, sugar and eggs. Pour over crumbs. Bake 20 minutes. Remove from oven. Let stand 15 minutes. Increase oven to 475 degrees. Mix scur cream with sugar and vanilla for topping and spread over cheese layer. Bake 10 minutes in 8" square pan. --- Mrs. William Repoli Orange* * Raisin * * *Cake 1 generous cup large seed- 112 cup sour milk less raisins 1 teaspoon baking soda 1 large juicy orange 2 cups flour '!2 cup shortening 112 cup chopped nuts (op­ 1 cup sugar tional) 2 eggs Put raisins and orange (without seeds) through fine knife of grinder. Cream shortening with sugar and well-beaten eggs. Then add sour milk in which baking soda has been dissolved. Add flour all at once to fruit mixture; then fold into other in­ gredients. Add nuts if desired. Bake in well-greased tube pan for one hour or until done at 350. Polly's hint: If you have no sour milk, simply add two table­ spoons cider vinegar to l/;2-cup sweet milk. A butter frosting may be used. - -- Mrs. Lester Abbott Danish* * Blitz * * Torte * Cream: 1 teaspoon ba\dng powder 3 tablespoons butter with 1 teaspoon vanilla 1/2 cup granulated sugar. Pour into two greased 9- Add : inch layer-cake pans. 4 egg yolks beaten well and Make a meringue of: 4 tablespoons milk; alter- 4 egg whites, beaten stiff. nately with Add: 1 cup flour, sifted with 34 cup granulated sugar Y--1. teaspoon salt 1 teaspoon vanilla Spread meringue on cake mixture before baking. Sprinkle with 1 cup chopped walnuts. Bake at 300 degrees for 20-25 minutes. Remove carefully. When cooled, spread 1 cup whipped heavy cream between layers. - - - Mrs. Hilda Johnson 46 A.thens Nut Pie ( Karydopitta) (Actually, a Cake) 3 cups flour 112 teaspoon salt 112 cup sweet butter 6 eggs 11/2 cups sugar For syrup: 4 cups chopped nuts 1112 cups sugar 3 teaspoons baking powder 2 cups water 1 teaspoon cinnamon Mix flour, nuts, cinnamon, baking powder and salt. Cream butter and sugar for 5-6 minutes. Add eggs, one at a time, stir­ ring well. Mix with other ingredients to form a smooth paste and spread 'On a greased baking pan to a thickness of 1112 inches. Bake in moderate oven for 25-30 minutes. Meanwhile, boil water and sugar for the syrup and, while hot, pour over nut pie as soon as it comes out of oven. Cool and cut in squares. --- Mrs. Earl A. Smith * * * * * Frozen Lemon Cake 1 cup graham cracker 3 egg yolks crumbs 112 cup sugar Juice and rind of one lem- 3 egg whites on 1 cup cream, whipped Line refrigerator tray with half of crumbs. In top of double boiler, mix sugar, juice and rind of lemon, and stir until con­ sistency of heavy cream. Cool. Then, fold in beaten egg whites and whipped cream. Top with remaining graham cracker crumbs. Chill in freezer for several hours. --- Mrs. James N. Britton * * * * * Danish Co/fee Twist 1/ 2 cup milk 112 cup warm water 112 cup sugar 2 packages yeast 1112 teaspoons salt 2 beaten eggs 14 cup shortening 4112 cups flour Scald milk; stir in sugar, salt and shortening. Dissolve yeast. Stir into milk mixture and add eggs and half the flour. Beat: then stir in remaining flour. Place in greased bowl and let rise one hour. Punch down and let rest for 10 minutes. Shape into a long slender strip. Sprinkle a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon ·on dough. Then sprinkle with 112 cup chopped nuts. Roll and pinch sides. Twist strip and shape into a large pretzel and tuck ends under. Place on greased cookie sheet. Let rise one hour and then bake 25 to 30 minutes at 375 degrees. While warm, frost with an icing of confectioners sugar and warm water. (Add water to sugar until icing runs off spoon). Dec­ orate with walnuts and cherry halves. --- Miss Joan Peila 47 MRS. HILDA JOHNSON You w:Hl be delfughted w:Lth two excellent desserti.s s hared with you by your Swedish neigihbor, M.rs . Hi~da Johnson of 46 Wiail n1.11t Sit. Neit her her Swedrsih cot.fee oake nor her Danish blditz itol1te will fast long once the faimHy gets a taste.

Swedish Coffee* Cake Sift together: Cut butter and above dry 3 cups flour with ingredients together as in pie 3 teaspoons baking powder crust. and Beat together with egg 112 cup granulated sugar beater: 112 teaspoon salt 2 eggs and % lb. butter 112 cup milk Combine above ingredients and roll out about 112" thick, as you would pie crust, with rolling pin on counter, using addition­ al flour as needed (approximately 112 cup). Cut in medium-sized pieces - 112 lb. dates. Spread 1/s lb. melted butter on rolled mixture and sprinkle with light brown sugar, dates and 1/i. cup chopped walnuts. (A light sprinkle of cinnamon may be added, if desired). Roll as you would a jelly roll. Then make into a circle, join­ ing the two ends in a 9-inch pie plate. With scissors, cut a slit approximately every 1112 inches around the circle and approximately 1112 inches deep. Then, take side of each slit and twist open. Sprinkle a small amount of chopped walnuts on top. Bake 50 minutes in 325-degree oven. - -- Mrs. Hilda Johnson

48 MRS. CLAUDE F . AR. - - - Mrs. F. W. Spaulding

*Walnut * * Cake * * %, cup shortening 112 teaspoon baking soda 2 cups brown sugar -1/2 teaspoon nutmeg 3 eggs beaten well 112 t easpoon aMspice 23,4 cups cake flour 1 cup sour milk Y2 teaspoon salt 1 cup walnuts 1 teaspoon baking powder If using tube pan, bake 114 hours at 350 degrees. For a two­ layer cake, use 9-inch pans and bake 40 minutes at 350. --- Mrs. Leo Bushey

* * * * * Rainbow Sherbet Cake 1 package angel food cake 1 pint each lime and rasp- mix berry sherbet, or your 1 pint heavy cream choice of flavors Cook cake according to package direction, or buy one at a bakery. When cool, cut to make three layers. Soften sherbet to be able to spoon easily. Spread a layer ·of cake with lime sher­ bet, place anot her layer of cake, then raspberry sherbet over second layer. Put on final cake layer and place in freezer. When ready t o serve, whip cream. Frost frozen cake on sides and top. Serve immediately. Cake may be put in freezer and kept for about a week. Serves 10. - -- Mrs. Alden Chick

50 Pies and Cookies

MRS. PAU L MALONEY and DAUGHTER

Quic-k and simple pecan balls miake. holiday enJteT'ta ining a snap. Mrs. Paul Maloney makes up several baJtches· to keep on hand. Elizabeth en­ joys helping mother serve :In 1the llving room of it.heir home, 166 Wells Sit. Pecan* Balls 1,4 lb. soft butter or ol·eomar- 1 cup flour garine dash of salt (or half butter and half 1 teaspoon vanilla oleo) 1 cup chopped pecans 2 tablespoons granulated (measure before sugar chopping) Mix all together; roll in balls. Bake on ungreased cookie sheet at 375 degrees for 12-15 minutes. Roll in confectioners sugar. Cool. Roll in sugar again. -- - Mrs. Paul Maloney * * * * ..,, Connecticut Pie Make a lemon crumb %, cup melted butter or crust as follows: margarine Combine: Press into bottom and 11,4 cups vanilla wafer sides of a 9" pie plate crumbs Mix together: 1 tableapoon sugar 1 large (No. 21/2 ) can fruit 11/2 teaspoons grated lemon cocktail drained rind 1 pint sour cream Place mixture in pie shell. Bake at 375 degrees for 30 minutes. When ready to serve, top with whipped cream. Sprinkle t op with nutmeg. --- Mrs. John Cyrkiewicz 51 Cream Cheese Brownies 1 four-oz. package German 1h cup plus 1 tablespoon sweet chocolate unsifted flour 5 tablespoons butter 1112 teaspoons vanilla 1 three-oz. package cream 1h teaspoon baking powder cheese 14 teaspoon salt 1 cup sugar 1h cup nuts, coarsely 3 eggs chopped 14 teaspoon almond extract Melt chocolate and three tablespoons butter over very low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until softened. Gradually add 14 cup sugar, cream­ ing until Jight and fluffy. Stir in one egg, one tablespoon flour, 1h teaspoon vaniHa until blended. In separate bowl, beat remaining eggs until fluffy and light in color. Gradually, add remaining %,-cup sugar beating untH thickened. Fold in baking powder, salt and remaining %-cup flour. Blend in cooled chocolate mixture. Stir in nuts, a:lmond ex­ tract and remaining teaspoon vanilla. Measure one cup chocolate batter and set aside. Spread remaining chocolate batter in a greased 9-inch square pan. Pour cheese mixture over top. Take reserved chocolate bat­ ter and drop from tablespoon onto cheese mixture. Swirl with spatula to marble. Bake at 350 degrees 35 to 40 minutes. Cool. Cut in bars or squares. Store in refrigerator. Makes 16-20 brownies. --- Mrs. Thomas Bugnacki

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846-2136 311 Main Street ARTHUR J. BAILARGEON Mancheste1·, Conn.

52 MRS. W . HARRY ENGLAND and DAUGHTER

For ia yummy dessert you c:a.n make a d:ay a.h€-8.d, 1try Mrs. W. Harry England's "Pineapple Frost Pie." For a main course, see her recipe for barbecued loin of pork. The England's own 1a 200-year--0ld 'coUJlltry farm­ house 'Oil Silver Street in N. Covenitry. Pineapple* Frost Pie 1 baked 9" pie shell or 112 cup granulated sugar graham cracker pie shell 1 cup undiluted evaporated 114 cups undrained crushed milk pineapple 1 tablespoon 1emon juice 1 package 1lemon gelatin (fresh or frozen) Bring crushed pineapple to boil. Stir in gelatin until dissolved; stir in sugar. Cool unt il almost 'Stiff. Chill exaporated milk in ice cube tray until soft ice crystals form around edges (approxi­ mately 20 minutes). Add lemon juice and beat until stiff. Pour on top of gelatin mixture. With egg beater or mixer at low speed, beat in slowly until well blended. Pour into pie shell and re­ frigerate at least one hour. Garnish with drained crushed pine­ apple (there will be a little left over from the can after measur­ ing the 1%, cups above). Special Note: For a high fluffy pie, be sure the gelatin mix­ ture is almost s tiff and the evaporated milk is whipped untiil it stands in peaks. --- Mrs. W. Harry England * * * * * Unbaked Caramel Cookies In 'large saucepan, combine 2 cups sugar, %. cup butter or margarine and one 6-oz. can (% cup) evaporated milk. Bring mixture to boil, stirring frequently. Remove from heat and add one package instant butterscotch pudding mix and 31/2 cups quick-cooking rolled oats. Mix together thoroughly. Cool 15 min­ utes. Drop dough by rounded spoonfuls onto waxed paper-'lined tray. Makes 5 dozen cookies. --- Mrs. Aime Raymond 58 Arlene's Mother's Blueberry Pie Make 10" pie shell or buy Wash 1 qt. blueberries frozen shell and bake it. Place one cup berries in saucepan with %. cup water. Bring to boil and simmer about two minutes. Meanwhile, in bowl, mix one cup 'Sugar with 3 tablespoons corn starch. Add sugar mixture to berries in pan. Stir constantly and simmer until thick and clear. (Takes about one minute) . Re­ move pan from fire and add 1 tablespoon lemon juice. Place uncooked berries in bottom of baked pie sheH. Pour coofoed berry mixture over raw berries. Chill well, at least t wo hours. Pipe pie with collar of whipped cream and serve. --- Mrs. Paul Norman * * * * * Toasted Coconut Cream Pie Scald 1%, cup milk in top of double boiler. Blend with scalded milk: 1/a cup sugar, 1 tablespoon cornstarch, % teaspoon salt. In separate container, beat 2 egg yolks V•ery well. Then, pour about 3 tablespoons of scalded milk mixture a little at a ·time into beaten yolks. Then add yolks to rest of milk mixture in pan. Soak one envelope gelatine in 14 cup cold milk. When milk mixtur.e is thick, add gelatine and cook for another 5 minutes. Add %, teaspoon vanilla and allow to cool. When mixture begins to set, add two stiffly beaten egg whites. Place in refrigerator until ready to serve. Then, beat with large fork until fluffy. Add 2 to 3 tablespoons whipped cream and blend thoroughly. Pour mixture into baked pi~ shell and cover with whipped cream sweetened with 3 tablespoons confectionery sugar. Sprinkle with coconut which has been lightly toasted in oven. To toast coconut: Place under broiler. Watch carefully! Stir once while broiling. Bananas may be used as it is actually a basic cream pie. --- Mrs. Alexander Ferguson * * * * * Lime Pie 14 'lb. cream cheese 4 drops green food coloring 14 lb. butter mix well 1 cup flour Pour: Makes bottom crust. For filling into cooled baked another pie, use double quan­ pie shell tity when top is desired. chill 2 to 3 hours Filling: Combine: Whip: 1 15-oz. can sweetened %. cup heavy cream until stiff condensed milk Fold in: 14 cup lime juice (4 limes) 1 tablespoon confectioners 14 teaspoon salt sugar and stir until thickened l/2 teaspoon vanilla extract Blend in : spread over top of chilled 1 cup (9-oz. can) crushed pie and spr1nkle with pineapple, well drained 1 tablespoon grated chocolate --- Miss Eleanor Hashim 54 MISS LINDA ROHLFS The situden;ts of Miss Linda Rohlfs' •elemenltary •S'Chodl ·clJass in Man• chester, are sometimes treated with a batch of peanut bars. They are so well-liked 1toot dlt was necessary for Linda to mimeograph :the recipe tor the parelllts of her students. Hoosier's Peanut* Bars 2 cups flour 2 egg yolks 2 teaspoons double acting 1 teaspoon vanilla baking powder 3 tablespoons cold water 1 teaspoon soda 1 package semi-sweet 112 teaspoon salt chocolate bits (6-7 oz·s.) 112 cup shortening (or 2 packages if desired) 112 cup sugar 2 egg whites 1112 cups finnly packed brown %, cups salted peanuts sugar Sift together the flour, baking powder, soda and sailt. In ·sepa­ rate bowl, cream shortening; gradually add white sugar and only 112 cup of the brown sugar. Mix well. Blend in .egg yolks and vanilla. Add cold water alternately with ·sifted dry ingredients. Dough will be very stiff. Place dough into two greased and floured 8x8x2 pans. Sprinkle chccolate bits over dough-press in gently. Beat try in pie plate. Gently press slivered almonds over surface of pastry, after pricking crust with fork. Bake as usual. Cool. Combine condensed milk, lemon juice, vanilla, almond extract. Stir until mixture thickens. Fold in whipped cream; spoon into cooled shell. Top with cooled cherry glaze. Blend cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly, until mixture is thickened and clear. Add cherries and food coloring. Cool. Spread over cream filling. Chill. --- Mrs. James N. Britton

Italian Chocolate Cookies 8 cups flour (reserve 11/2 cups shortening 14 cup) 2 cups milk 2 teaspoons baking soda 5 eggs 1 teaspoon cinnamon 1 lb. raisins, chopped 4 tablespoons cocoa 1 cup walnuts, chopped 1 teaspoon cloves Optional: l l/2 cups sugar 1 lb. jar glace cake mix (glaced fruits) Sift flour, baking soda, cinnamon, cloves, cocoa. Mix. Add shortening. Beat eggs and sugar and mix. Add milk. Soak raisins in warm water to soften. Then chop. Add raisins and nuts to mixture. If using glaced fruits, mix first with the reserved 14 cup flour to keep fruits separated. Otherwise, include 14 cup with rest of flour. Shape in balls, size of golf balls. Bake 20-25 min­ utes at 350-375 degrees. Will be light brown in color. When cool, may be served plain or frosted. Traditionally, Italians color butter frosting in pr:etty shades· then top with colored sprinkles. ' --- Mrs.. Elizabeth Fiano

56 Rum Cream Pie graham cracker pie shell 1 envelope unflavored (in glass serving dish) gelatin 6 egg yolks 1 pint cream (medium is 1 ·scant cup sugar OK) 112 cup cold water 112 cup dark Jamaica rum Beat egg yolks until light and add sugar. Soak gelatin in cold water and bring it to a boil over a low flame. Pour it over the sugar-egg mixture, stirring briskly. (You can do all this in your electric beater). Whip the cream separately unUI stiff. Fold the cream into the egg mixture and flavor with the rum. Cool the mixture in the bowl until it begins to set (begins to mound on spoon). Then, pour into the cooled pie ·shell and chill thoroughly. Don't make the mistake of skipping the part where you chill the mixture in the refrigerator. It'll never be right if you pour it directly into the pie shell. Makes two 9"' or 10" pies. --- Vivian F. Ferguson * * * * * VERNON NATIONAL BANK

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57 Dess.erts ~ ,~~ . ~t

MR. rand MRS. DAVID WINER The simple name of PJneapple Cherry Squares belies 1the delectJability of Mrs. David Winer's desse11t. Preceded by her baked stuffed mushrooms as an a ppetizer rand her Oornish game hens with black cherry sauce, you have .a meal Ht for the proverbial king. Served at 37 Ellen Drive Ito husband David. Pineapple Cherry* Squares 11/2 cups fine vanilla wafer 1 nine-oz, can crushed crumbs pineapple 1 can flaked coconut 1 cup broken walnuts % cup margarine %, cup chopped maraschino 1% cups sifted confectioners cherries, well drained sugar 1 cup heavy cream, 2 eggs whipped Place half the crumbs on bottom of 9 x 9 x 2 square pan; then, place half the coconut atop the crumbs. Cream margarine and add confectioners sugar gradually. Continue creaming until light. Add ·eggs one at a time; beat well after each. Spread this mixture over crumbs and coconut. Whip cream and fold in nuts, pineapple and cherries; make another layer in pan. Sprinkle with rest of coconut, then rest of crumbs. Chill 4 hours or over­ night. Cut into squares. Optional: Take sliced pineapple and cut into sections. Arrange, along with one whole maraschino cherry, atop each square. - -- Mrs. David Winer Raspberry* * * *Fling * Take canned or fresh pear ha'1ves. Place in bottom of cham­ pagne glass or other clear serving dish. To one package of frozen raspberries, defrosted, add one tablespoon of sour cream. Spoon over pear halves and serve. -- - Mrs. Robert ·MHler 58 Mocha Pudding 1 prepared spongecake rec- 4 oz. butter or margarine tangle approximately 1 lb. 3 to 4 tablespoons instant 4 egg y~lks coffee dissolved in 1 to 2 4 oz. sugar tablespoons hot water Cream butter and sugar. Add egg yolks one at a time. When smooth, add coffee mixture. Cut sponge cake in sliooo about l/.1," thick. Spread each cake slice with filling. Using a 2-21!2-quart bowl, line sides first with spread cake slices; then fill bowl with spread cake slices until all are used •ending with filling on top. While layering slices, fill in any spaces. If all cake slices are used and filling is ieft, just spread it all on top. Leave in refrigerator at least one day. Turn out on serving dish and cover with whipped cream. The cake freezes nicely. - - - Mrs. Philip Best Creamy Rice* Pudding * * * (se * rving 50) Rice-2 pounds ( 4 cups) Salt-4 teaspoons Milk-2 gallons Raisins-4 cups Sugar-4 cups Butter or margarine-% cup Heat milk in top of double boiler; add rice to milk. Cook mix­ ture in double boiler for about 45 minutes until rice swells; stir it occasionally. Pour rice-milk mixture into baking pans; add remaining in­ gredients. Bake pudding at 350 degrees until t hickened, stirring occasionally (about an hour). * * * * * Creamy Rice Pudding (serving 6) Rice-1/a cup Raisins-% cup Milk-1 quart Butter or margarine- Sugar-2 tablespoons 1 tablespoon Salt-teaspoon - -- Mrs. William Minnick * * * * * Strawberry Baked Alaska 1 package white cake mix 1 quart strawberry ice 1 one-lb. package frozen cream, softened whole strawberries 6 egg whites % cup sugar Make cake in 9-inch spring-form pan. Cool and chill cake. Barely thaw berries and drain if necessary. Arrange berries on cake to within 1;2 -inch of edges. Spoon ice cream over berries. Freeze until very firm. Two hours before serving, beat egg whites until frothy. Add sugar one tablespoon at a time, beating well afte1 each addition. Continue beating until meringue is glossy and stands in stiff peaks. Remove cake from freezer, quickly sprMd meringue over cake. Return to freezer. Just before serving, bake on wooden board or ~eat-proof platter at 500 degrees 4-5 minutes or until meringue ts golden. May be served immediately or stored in refrig.erator during dinner. - Mrs. Thomas Bugnacki 69 Red-Jeweled Honeydew 1 -large or 2 small honeydew 1 10-oz. package frozen melons raspberries, partiaHy 1 3-oz. package raspberry thawed gelatine 114 cup port wine %. cup boiling water 1 tablespoon lime juice dash salt Cut a 21;2-inch plug in one end of melon. With 'long-handled spoon, remove seeds. Turn melon upside down on paper toweling to drain. Dissolve gelatin in the boiling water; add raspberries, wine, lime j uice and salt. Chill until mixturn is partially set. Cut bottom from small paper cup to make a funnel. Prop melon upright in small bowl. Pour gelatin through paper-cup funnel into melon. (Mold any extra gelatin in individual salad molds). Replaee plug in top of melon and chill until firm, over­ night. Bring whole melon to table. Slice two ways to make four wedges. Serve with lime wedges and green grapes. Makes 4 to 6 servings. --- )hs. York Strangfeld

*Fruit * *Rings * * 3 cantaloupes sugar 2 to 3 boxes strawberries sweetened shredded fresh mint coconut Ahead of time: Boil 11;2 cups water. Remove from heat and pour water over 1 cup fresh mint leaves. Let ·stand for 15 minutes after mashing the mint leaves well. Strain and let cool. Peel cantaloupes. Break through both ends and scoop out seeds. Slice melon into rings about 11;2 inches thick. Place slices on waxed paper 0n a baking sheet. Pour over cooled mint liquid and refrigerate for at least two hours. Clean strawberries and place in bowl mixed with enough sugar to sweeten. Refrigerate. When ready to serve: Place a ring of melon on each dessert dish. FiH rings with strawberries and top with sprinkling of a teaspoon or two of coconut. Garnish with mint sprig. --- Mrs. P. Joseph Callery

Orange* * *Pleasure * * Take 10 seedless juicy oranges. Peel and cut in pieces. (It is not necessary to peel t he individual sections.) Add about three quarters bag marshmallows cut in pieces with scissors. Mix lightly and refrigerate overnight . Just before serving, whip 112-pint heavy cream and add to mixture. Serve topped with maraschino cherry for color. A sprig of fresh mint in sum­ mer would be pretty. Don't use the tiny marshmallows. The coated surface does not allow the marshmallows to expand and absorb the orange juice. --- Mrs. Frank Toros

60 MR. and MRS. EDWARD GRACYALNY "Togetherness" is ciarried inlt'O it.he kitchen in the Edward GracY'alny household rut 421 Spr,ing St. Both Mr. and Mrs. are good cooks. Elddie shares his recipe for b ee>f bourgu:,gnonne while Anne-Louise off~s a light d~ rt of iiaspberry mousse. Raspberr*y Mousse 1 large package raspberry gelatine dissolved in 2 cups boiling water. (Us,e 2t least a 11;2 qt. bowl). Add one 10-oz. package frozen raspberries and 8-10 ice cubes. Stir constantly to dissolve berries and ice. Pour one Dint medium cream into a mixer bowl. Chill in re­ frigerator. Add 1/1 cup confectioners sugar. Soften 1 envelope plain gelatine in %, cup cold water. Then dissolve over hot water. Cool. Pour into cream while whipping. When raspberry mixture begins to thicken (can be placed in refrigerator for awhile) , add to whipped cream mixture and blend thoroughly. Mound into chilled serving bowl and serve in sherbet glasses to 10 happy palates. . --- Mrs. Edward Gracyalny * * * * * Flambierte Phirsiche (Flaming 'Peaches) 4 tablespoons butter juice from one lemon 4 tablespoons sugar 112 cup cognac juice from one orange canned peach halves Brown 3 tablespoons sugar in butter. Add orange and lemon juices and 1/1 cup cognac. Heat peaches in this sauce. Sprinkle with 1 tablespoon sugar and % cup cognac and flame. Serve with vanilla ice cream. - -- Clarence Welti

61 Brazilian Cus-cus Baiano 2 cups yellow cornmeal Y2 cup salted water 1 bag cookie coconut, (1 teaspoon salt) sweetened (7-oz.) 1 teaspoon cornstarch or 112 cup sugar 1 fresh coconut 2 cups milk Place coconut, cornmeal and cornstarch in bowl. Mix. Add water gradually until moistened. Mound in any flat dish. Take piece of muslin, cover dish tightly and turn plate with ingredi­ ents upside down, tightly tying knot in muslin on bottom of plate. Place plate upside down atop pan of boiling water and ste~ for 30 minutes. (Choose a pan that dish will rest upon easily) . Untie muslin and turn dish right side up again. While hot, pour over milk to which the half cup sugar has been added. Cover dish with calce cover or pan until room temperature. Cus-cus will be flat after steaming but will rise to a point from its own steam after being covered. Serve immediately. May als·o be kept in refrigeratcr for a few days and served cold. - - - Mrs. Mieczyslaw Duszny * * * * * Trompe de Glace 2 packages lady fingers 2 quarts butter crunch ice 6 ounces semi-sweet cream (or any other kind chocolate bits with nuts) 1 tablespoon butter rum (approx. 14 cup) Line a two-quart charlotte mold or a child's sand pail with wax·ed paper. Mix rum with warm water and sprinkle over split lady fingers. Line mold carefully with lady fingers, making pieces fit neatly. Melt chocolate bits with one tablespoon each rum and butteJ:. Do not let any steam or water get into this mix­ ture or it will not melt smoothly. Do not cover. Dribble chocolate over lady fingers in mold. Add layer of s0ftened ice cream, layer of broken-up rummed lady fingers, dribble chocolate and repeat. Freeze for 24 hours. To unmold, dip in hot water and run knife around edge. Dribble chocolate syrup over top crust just before serving. --- Mrs. Arnold Klau * * * * * Delnxe Fruit Salad 1 sixteen-oz. can fruit salad, 2 teaspoons cornstarch drained 1h cup sugar 1 cup chunk pineapple, 1 banana s.Jiced drained 1h cup walnuts 1 apple sliced 6 maraschino cherries 1h cup small marshmallows 1 cup heavy cream Use liquid drained from fruit sal?J and pineapple and thicken with comstarch. Add sugar and cook until thick. Cool. Then pour over fruit salad and pineapple; add Rliced apple and marshmal­ lows. When ready to serve, beat heavy cream until really thick and pour over salad mixture. Top with sliced banana, nuts and cherries. --- Mrs. Claude F . Archambeault

62 Brazilian Coconut Preserve Dessert 1 package sweetened coco- 2 cups sugar nut (or 1 fresh coconut) l/2 teaspoon salt 2 cups water 4 egg yolks Combine coconut, sugar, salt in pan. Add water and bring to a boil until syrupy. Add beaten egg yolks and bring to boil again, stirring all the time. Remove from heat. Serve for dessert. --- Mrs. Mieczyslaw Duszny Alice's* * Meringues* * * dash salt 1 egg white %, teaspoon vinegar 1 to 3 cup sugar %. teaspoon vanilla Beat first four ingredients until mixture forms peaks. Add sugar gradually. Continue beating until mixture is very stiff and glossy. Drop meringue mixture by tablespoon onto cookie sheet covered with plain paper (a split paper bag, for example) . Bake in 275-degree oven for one hour or until very dry. If you like, you may turn oven off after 15 minutes and leave meringues indefinitely. To remove from paper, use spatula dipped in warm water. Serve in a sherbet glass and fiH meringues with coffee ice cream with coffee liqueur, or orange sherbet and Grand Marnier. - - - Mrs. Arnold Klau Raspberry* * * Refresher * * 2 packages whole frozen 1 package raspberry sherbet raspberries light rum 1 package lemon sherbet Defrost berries and mix with rum to taste (at least one ounce). Place half each of raspberry and lemon sherbet in serv­ ing dish. Pour raspberries over. (The raspberries are excellent, too, as a sauce for sponge or angel cake) . - - - Fred P. Lea Schaum* * * Torte * * lVa cups egg whites (about 2 cups crushed and sweet- 9 egg whites) ened strawberries (1 lb. 3 cups sugar pkg. of frozen is OK) 1112 teaspoons cidar vinegar 1 cup heavy cream, 2 teaspoons vanilla extract whipped, sweetened and % teaspoons salt flavored Grease bottom and sides of a spring form pan (10" x 3"). Put all ingredients, ·except strawberries and cream into a farge bowl and beat until meringue holds its shape. Pour into greased pan and place in pre-heated 500-degree oven. Turn oven off and allow torte to remain in unopened oven at least five hours. Serve topped with strawberries and whipped cream. Yield: 16 servings. - -- Mrs. Charles A. Carsky

68 Miscellaneous

MRS. ALEXANDER FERGUSON lVLrs. Alex;ande.r Ferguson often serves apple dumplingJS in place of potatoes in heir household at 129 Autumn St. An old fiam1ly r.ecupe, it's easi'er than apple p.:.e and .the kids wiH love it. See her 11ecipes for chiJcken casserole and toasted coconut c.ooam pi:e.

Apple Dumplings* Wash apples, quarter, and remove core. Cook with skins on in small amount of water, until soft. Strain or put through food mill. Dumplings for eight: Take 4-quart kettle. Have half-full of thin applesauce. If applesauce is thick, add a little water. Add 1 cup sugar, about 2 teaspoons lemon juice, pinch salt, 14 teaspoon cinnamon and l/~ teaspoon nutmeg. Stir and bring to boil. Make dumpling mixture as directed on package of biscuit mix. For eight, double recipe. Drop dough by spoonful on top of hot applesauce. Cook 10 minutes with cover off over medium heat. Then, cover and cook an additional 1 minutes. Do not stir after biscuit has been added to applesa1-ce. Important: Applesauce must be t hin or it will stick to bottom of pan. Serve immediately with small piece of butter on top of each biscuit and cover with applesauce. For those on restricted diets, artificial sweetner may be used, and has been found to be very tasty. --- Mrs. Alexander Ferguson 64 Berthe's Egg Nog 6 eggs 1 pint milk 34, cup sugar 1 pint blended whiskey 1 pint medium cream 1 ounce dark Jamaica rum Beat egg yolks and whites separately. Add 112 cup sugar to yolks while beating. Add 14 cup sugar to whites after stiff. Mix whites with yolks. Stir in cream and milk. Add whiskey and rum. Serve very cold. Sprinkle nutmeg on top if desired, and provide a small spoon for scooping up the delicious froth which forms on the top. --- Vivian F. Ferguson * * * * * Golden Bishop Punch 2 quarts apricot juice 1 pint apricot brandy 8 sprigs fresh rosemary 1 pint unflavored brandy 1 gallon dry sauterne nutmeg 1 quart dry vermouth rosemary for garnish Refrigerate apricot juice with rosemary sprigs for three hours. Combine the wines and ·brandies. Place a large cake of ice in a punch bowl and pour in the liquids. Grate fresh nutmeg over the top and garnish with fresh rosemary. Makes 8 quarts or approximately 30 servings. - - - Mrs. Adelma G. Simmons

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66 Saint Nicholas Red Fruit Punch with Sherbert 1 gallon sweet cider 3 quarts mixed fresh fruit 1 quart orange juice (bought in jars) 1 gallon cranberry juice sugar (optional) 2 quarts lime sherbet Jong rosemary sprigs Combine the cider and juices with the fruits and check for sweetness. Cranberry may seem tart to some, especially the. children. Add sugar if necessary. Pour over a cake of ice in punch bowl, spoon in hard-frozen sherbet, garnish with fresh rosemary, and serve at once. Provide a spoon for each for eat­ ing the fruit and sherbet. Serves 30. - -- Mrs. Adelma G .. Simmons * * * * * Chili Cheese with Herbs 1 eight-oz pkg. cream cheese l/s teaspoon dried rosemary Y2 lb. processed cheddar 1h teaspoon dried thyme cheese salt and pepper (prefer- 4 tablespoons dry sherry ably freshly ground) 112 cup finely ground walnuts 4 or more tablespoons chili 1 teaspoon grated onion powder 112 teaspoon garlic powder Let cream cheese soften at room temperature. Combine with cheddar and sherry. Mash in walnuts, g1·ated onion and season­ ings, except the chili powder. Cut waxed paper into pieces big enough to hold a roll about 8 inches long and 11/2 inches across. Divide cheese mixture into 6 to 8 portions, shape on the waxed paper into rolls, and sprinkle with chili powder, tossing until coated. Place each roll on a section of paper, twist ends togeth­ er, wrap in foil and freeze. Keep rolls frozen until ready to use, then slice while cold (do not spread) and serve the rounds on crackers - -- Mrs. Adelma G. Simmons * * * * * Hawaiian Appetizers Group A 2 tablespoons cornstarch 'h cup water 2 tablespoons sugar 1/a cup vinegar 112 teaspoon monosodium glu- 1 cup pineapple JUICe tamate 2 tablespoons soy sauce 1 chicken boullion cube 1 tablespoons butter Group .9 Y2 lb. each of shrimp, chick- sausages (all pre-cooked) en livers, tiny meatballs, Combine Group A. Cook and stir until mixture is boiling. Cover and simmer 5 minutes. Group livers, shrimp, etc. separ­ ately in sauce in chafing dish. Have good and hot before pu~ ting into dish, and be sure to use the hot water pan under the top pan of the chafing d.-ish in which you set the appetizers. Mrs. George Naczkowski 66 MRS. ISRAEL TABATSKY P.reparia.tions for the PQssovier holiday are performed in the orthodox manner in the home of Mrs. lsrlael Tu.bat.sky aJt 231 P a rker St. Following the Sedar ceremony, the farruily will •enjoy chicken soup with k'naidlach (m.atzoh ba.Lls) as part of :the major meal. K'naidlach (Matzoh* Balls) 6 whole eggs 1 teaspoon salt 3 tablespoons oil 1h cup cold water 11;2 cups matzoh meal Beat ·eggs until light. Add oil, matzoh meal and 'Salt. Mix well. Blend in cold water. Refrigerate for at least 1h hour. To cook- · shape into balls (spoon and hands must be wet) and drop into 2%-3 quarts boiling, salted water. Cover and boil gently for 1h hour. Remove from water with slotted spoon and serve hot in chicken soup. Serves 8-10. Note: Allow enough water for the balls to expand. They usually double in size. . --- Mrs. Israel Tabatsky * * * * * Polly's Potluck Casserole 11;2 cups elbow macaroni 1 jar (24-oz.) meatless 1112 lbs. hamburger spaghetti sauce 1 medium onion, chopped 1 cup sharp cheddar cheese, 1 medium green pepper, diced · chopped Cook macaroni in salted boiling water until tender. Drain. Meanwhile, melt two pats butter in frying pan. Saute chopped onion and pepper until tender. Add hamburger and cook until rareness disappears. Add to macaroni. Then add spaghetti sauce. Place half of mixture in casserole; sprinkle with half of diced cheese. Repeat second time. Bake one hour in 350-degree oven. --- Mrs. Lester Abbott 67 MRS. ARNOLD KLAU Mrs. Arnold Klau, 46 Bruce Road, is an energettc and busy woman. With a part-rtf.Jme job and many civic ventures, rSlhe likes ·elegiant foods that are easy t '<> prepaJre. "Souffle Thait Never Fails" and "Trompe de Gla.ce" dessert aire two of heT selectro:ns. The Cheese Soulfle* That Never Fails. 2 tablespoons butter 1 cup (14 lb.) shredded 2 tablespoons arrowroot cheddar cheese 1 cup rich milk 3 eggs salt and pepper Melt butter in saucepan. Remove from heat and stir in arrow­ root. Add milk to butter and arrowroot. Return to heat; cook over low heat, stirring constantly until very thick. Blend in shredded cheese and salt and pepper. Separate eggs; beat yolks into sauce, one at a time. Beat egg whites until stiff but not dry and fold into cheese mixture. Bake in 325-degree oven in one­ quart souffle dish for 50 minutes to one hour, or until souffle is puffed and brown. Serves four. --- Mrs. Arnold Klau Chicken* * Wings * * in* Soy Combine 1 cup each of soy sauce, sherry and water. Add 1 crushed clove garlic and 2 tablespoons grated fresh or crystal­ lized ginger. Add 2 pounds chicken wings and simmer for 30 minutes, or until tender. Cool in the liquid and serve cold. Makes about 16. Here's something different you can serve with cocktails be­ fore your cookout. --- Mrs. York Strangfeld 68 Skewered Swordfish and Cantaloupe Cut one pound swordfish into 34 . inch cubes. Place in large bowl and cover wit h a marinade of 34 cup lime or lemon juice, 2 tablespoons chopped green onion, and %, teaspoon salt. Cover and allow to chill in marinade one hour. Remove rind and seeds from one large cantaloupe ; cut in 112 inch cubes. Alternate cubes of swordfish and cantaloupe on skewers, allowing 3 cubes per appetizer. Cook over hot coals. Serve with lime wedges. Makes about 25 appet izers. --- Mrs. York Strangfeld Green* Tomato * * * Catsup * 1 gallon (4 qts.) green to- 112 cup brwon sugar matoes 1 tablespoon nutmeg 1 tablespoon dried mustard 2 tablespoons pickling spices 1 tablespoon cloves (crushed) 1 tablespoon pepper 1 teaspoon red pepper 6 medium onions 2 cups white vinegar Quarter tomatoes and onions. Using a large kettle, place a layer of tomatoes and onions, sprinkle with salt. Repeat until all are used. Let stand, covered, overnight. Drain off 112 juice. Add remaining ingredients. Boil approximately 45 minutes. Place immediately into hot sterilized jars. Close covers tight­ ly while still warm. -- - Mrs. Aime Raymond Rhubarb* *Strawberry * * * Jam 5 cups finely diced rhubarb, 3 cups sugar packed 1 package strawberry gelatin Combine rhubarb and sugar. Leave overnight in refrigerator. Bring to a boil and boil 12-15 minutes. Remove from heat and stir in the st rawberry gelatin. Pour into jars; seal. Makes four 8-ounce glasses. ---Mrs. John Cyrkiewicz

Mostaccioli and* Cauliflower * * * * in Garlic Sauce 1/a cup oil 1 lb. mostaccioli 1,4 teaspoon coarse or 112 teaspoon paprika seasoned black pepper 1 package frozen or 1 small 2 cloves garlic fresh cauliflower (broken salt to taste . into flowerettes) Cook garlic in oil, slowly, until brown. Remove the garlic from the oil and discard. Let oil cool, then add paprika and pepper. Cook mostaccioli and cauliflower, separately, with salt. When done, drain and combine. Reheat oil. Add to above mixture, toss­ ing together gently. Serve with Parmesan cheese. Add more freshly ground pepper if desired. (Broccoli may be substituted for cauliflower) . --- John P. Scarlato 69 One-Dish Supper 3 large green peppers, seeded 2 medium summer squash cut and cut into strips in 2" slices 3 large onions, cut in rings 4 hotdogs cut in bite-size 4 large tomatoes cut in pieces chunks salt and pepper garlic salt sugar In large frying pan, melt 2 tablespoons bacon fat. Brown pep­ pers and onions. When browned, add tomatoes and squash; cook until tender. Add small amount of water and 3 teaspoons of sugar, dash of garlic salt, and pepper and salt to taste. Add cut­ up hot dogs, cook until vegetables are tender and hot dogs heat.. ed th1,ough. Serve with rice. --- Mrs. Robert Miller * * * * * Chick's Bar-8-Q Sauce 1 bottle ketchup (14 or 20 112 teaspoon garlic salt oz. size) 112 teaspoon salt 112 cup vinegar 112 teaspoon pepper !4, cup sugar 112 teaspoon parsley flakes -Y2 teaspoon dry mustard 1,4 teaspoon paprika 2 teaspoons dried minced lJ,i, teaspoon curry powder onion 112 teaspoon celery salt 112 teaspoon oregano Simmer for 10 minutes. A pinch of red pepper may be added if a hot sauce is wanted. More or less sugar and vinegar may be added to suit taste. Refrigerate any that is left over. Makes one pint. - - - Mrs. Alden Chick * * * * * Main 'Course Apple Dumplings (Soup •Bowl Size) Triple the dumpling recipe above and add one extra teaspoon sugar. Roll out to lfi." thickness on lightly floured board, after dividing into pieces according to serving portions required. When rolled out, dough should be 6-8" wide and circular as in pie crust. Core, pare and slice to 1,1,i, " thickness one large cooking apple per servings required. Place slices in a bowl an.d .stir in generous portions of sugar, cinnamon and nutmeg (use spatula). Mix un­ til all apple slices are well coated with dry ingredients. Spoon apple mixture onto center section of rolled-out dough. Draw corners of dough together over the fruit. Pinch edges to­ gether. Top with one teaspoon brown sugar and one pat of butter. Place in shallow baking pan. Sprinkle bottom of pan with brown sugar and add %" water. Bake at 400 degrees until brown and apples tender ( 45 minutes to one hour). Serve in soup bowls. Spoon pan juices over dumplings. Then, pour milk over all. --- Mrs. George Bendtsen * * * * * 70 Bagna Cauda 1A. lb. (1 stick) sweet or 1 cup pure olive oil regular butter 1 or 2 cans anchovy filets 4 cloves garlic, chopped chopped walnuts (canned small are OK) Melt butter in small pan, add olive oil and garlic. Simmer gently. Do not brown garlic. Add anchovies. Mash in with fork and stir. Chop one walnut and add to prevent burning. Serve with any or all of the following·: top round steak (cut in cubes cardoons or strips) green peppers celery antipasto peppers (purchased cabbage (preferably the in jars) Italian, or savoy) slices of crusty Italian bread white turnips Wash vegetables and crisp in ice water. Arrange stalks of celery, cabbage cut in eights and any other vegetables on plat­ ters. For color, decorate with parsley. Have steaks cut 112 inch thick-cut into small pieces at serving time. Keep sauce simmering in chafing dish at table. Dip meat and vegetables into sauce, allowing bread to catch drippings. - - - Fred P. Lea * * * * *

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