Selected Recipes

Published by the Lo w er Tenth W ard Repu blic a n W o m en’s C lub

ROCHESTER, NEW YORK L. E. Hoad ley & Sons General Contractors

795 Denise Road Charlotte 1452 Selected Recipes

Published by the Lo w er Tenth W ard Re pu b l ic a n W o m en’s C lub ROCHESTER, NEW YORK

December 1936

WOMEN’S REPUBLICAN CLUB OF THE LOWER TENTH WARD They talk about a Woman9s sphere, as though it had a limit; There's not a place in Earth or Heaven There's not a task to mankind givenf There's not a blessing or a woet There's not a whispered “yes” or “no” There's not a life, death, or birth, That has a feather's weight of worth Without a Woman in it. OFFICERS OF 1936 Mrs. John Hetzler...... President Mrs. Charles Strong ...... Vice-President Mrs. P hilip Rodgers ...... Treasurer Mrs. Arthur Spitzer ...... Secretary Mrs. Allen McBride ...... Financial-Secretary *Mrs. Charles Ba k e r ...... M essenger Mrs. Alfred Lyndon...... Finance Mrs. F rank Wadm an...... Colors Mrs. William Doane...... Trustee Mrs. F red Dutch er...... Program Mrs. Carmen Judge ...... Card Chairman Mrs. Harry Wilson...... H ostess Mrs. F red Wil b u r ...... Publicity Mrs. John Peer...... Kitchen Fund Chairman *Mrs. Charles Baker passed on July 27th, 1936.

RECIPE FOR WELL ORDERED HOUSEHOLD Let the mistress of the house take 2 lbs. of the very best self control, IV2 lbs. justice, 5 lbs. patience and 1 lb. of discipline. Let this be sweetened with charity. Let it be taken daily in large doses and kept constantly on hand.

PREFACE We may live without friends, we may live without books But civilized man cannot live without cooks. 0 0 Think what cooking means to a woman. It means perspiration, desperation and resignation. It means a crown and a harp and a clear title to an estate in heaven.

We thank all the ladies who have contributed recipes and the ad­ vertisers who have aided us in our work. Thus assuring the success of this book. We urge our members and friends to patronize these business firms, they deserve your patronage. If this end is attained, our recipe book will have accomplished its mission. “Be to its virtues very kind, Be to its faults a little blind.”

Dear, how I wish that nature When she made her mighty plan, Hadn’t given the task to a woman To care for a hungry man.” SELECTED RECIPES

FOR BEST RESULTS, REMEMBER . . . All materials should be accurately measured. An accurate cupful or spoonful is secured by leveling off the contents with tht back of a knife. A half spoonful is measured accurately by first leveling off, then removing half the contents with the tip of another spoon, moved from the center to the end. When “cup” is mentioned, a standard measuring cup is meant, which holds ex­ actly a half pint, and is marked to indicate also V2 cup, Vz cup and % cup. Shortening may be either butter or lard or butter substitute, or vegetable oil. If a recipe calls for sour milk and you do not have any, warm the desired amount of sweet milk, then add Y2 teaspoonful of vinegar and allow to cool.

TABLE OF WEIGHTS AND MEASURES 2 teaspoons...... 1 dessertspoon 3 teaspoons...... 1 tablespoon 4 tablespoons ...... */4 cup 8 tablespoons ...... V2 cup 16 tablespoons ...... 1 cup 2 cu p s...... 1 pint 4 cu p s...... 1 quart 4 quarts ...... 1 gallon 8 q u a r ts ...... 1 peck Speck, pinch or d a s h ...... less than % teaspoon 4 tablespoons...... 1 wine glass

VARIOUS WEIGHTS 2 cups liq u id ...... 1 pound 2 cups shortening...... 1 pound lb. print butter...... Vz cup or 8 tablespoons 4 cups f lo u r ...... 1 pound 1% cups r i c e ...... 1 pound 2 cups chopped meat (p ack ed )...... 1 pound

CONTENTS OF CANNED FRUITS AND VEGETABLES No. 1 c a n ...... lVs cups No. 2 can ...... 2VZ cups No. 2 V2 c a n ...... SV2 cups No. 3 c a n ...... 4 cups

OVEN HEAT Below are given the generally accepted terms for various degrees of heat. 250 degrees F —^50 degrees F ...... slow oven 350 degrees F —-400 degrees F ...... m oderate oven 400 degrees F-^450 degrees F ...... hot oven 450 degrees F — 550 degrees F ...... very hot oven SELECTED RECIPES FOOD COMBINATIONS With SOUP, pass olives and celery or radishes. With MEATS and FISH, it is customary to serve one starchy vegetable and one green vegetable; the latter is often served in the form of salad. With ROAST BEEF, serve potatoes mashed or scalloped and any one of the following vegetables: egg plant, cauliflower, Brussels sprouts, tomatoes stewed or scalloped, onions, squash, green corn, beet greens, new beets, peas, salsify and macaroni. If a salad is the choice, let it be of endive, cress, celery or lettuce with French dressing. DESSERT: Pineapple Tapioca Whip, Pineapple Sponge, or similar light dish. With STEAK or LAMB CHOPS, let the potatoes baked or friend or creamed; the other vegetables should be the same as for roast beef. DESSERT: Cottage Pudding, Prune Whip. With STEWED or BRAISED BEEF, serve boiled potatoes, parsnips, turnips, carrots, onions, peas or beans. DESSERT: Apple, Prune or Cranberry Pie. With ROAST LAMB, serve new potatoes, green peas, string beans, spinach, beet greens, summer squash, turnips, asparagus, mint sauce or mint jelly. DES­ SERT: Custard or Rhubarb Pie, Rice or Tapioca Pudding. With ROAST PORK, serve white or sweet potatoes, squash, onions, spinach, creamed cabbage, scalloped tomatoes, parsnips and apple sauce, especially cider apple sauce. DESSERT: Baked Indian Pudding, Pumpkin Pie, or Fruit Short­ cake. With BREADED CHOPS, mutton, lamb or veal, pass scalloped potatoes and tomato sauce. With HOT BOILED HAM, serve mashed or scalloped potatoes, spinach and apple sauce. DESSERT: Gingerbread with Whipped Cream. With HOT BAKED HAM, serve currant jelly, sweet potatoes, spinach, sprouts or cauliflower. DESSERT: Apple or Pumpkin Pie. With FISH, serve mashed or fried potatoes, onions, peas, fresh tomatoes or cabbage salad. DESSERT: Rhubarb or Lemon Pie. With CREAMED CODFISH, baked potatoes, buttered beets, lettuce salad with French dressing. With CHICKEN CROQUETTES, provide peas. With HOT APPLE PIE, BAKED INDIAN PUDDING or BAKED APPLE TAPIOCA PUDDING, serve vanilla ice cream. With ROAST CHICKEN OR TURKEY, serve mashed white potatoes, or can­ died sweet potatoes, squash, onions, celery raw or creamed, provide jelly, sweet pickles or cranberry sauce. DESSERT: Ice Cream, Sherbet, Pumpkin Pie, Steamed Pudding. SERVING 100 PEOPLE 2 V2 pounds of coffee 15 pounds of boiled, boneless ham 6 gallons of milk 20 pounds smoked ham 18 pounds of m eat 10 pounds of cheese—brick, Swiss or 50 pounds of potatoes American 15 No. 2 cans of peas 2 Y2 gallons ice cream (brick), cutting 4 gallons of soup 10 cuts to a quart brick 3 pounds of butter 50 pounds bass, V2 fish to each 6 loaves of bread—long loaves person 1% pound of olives 35 pounds jack salmon 25 heads of lettuce 100 rolls, one roll to each person 100 ears of corn on the cob 8 average size cakes 50 cantaloupes 18 average size pies 100 ribs of beef (raw ) 50 spring chickens, serving V2 fowl 50 pounds of beef tenderloin (Filet to one person Mignon) For escalloped oysters, four gallons of oysters, eight pounds of crackers and four pounds of butter. For chicken pie, use fifteen chickens. For hash, twelve pounds of corned beef, with double the quantity of potatoes. One pound of coffee makes forty cups of coffee. With any two of these allow ten dozen biscuits, five pounds of butter, fifteen pounds of ham before cooking, six quarts of cabbage salad, three pounds of cheese, one hundred doughnuts, four loaves of white cake, four loaves of dark cake and four of layer. SELECTED RECIPES

Compliments of

ANTHONY W. CULHANE

F u n e r a l H o m e

1411 LAKE AYE.

Phones: Glenwood 1411 - 1779

TENTH WARD REPUBLICAN CLUB

M e n ’s D iv is io n

461 LEWISTON AVE.

W illiam A. Doane, President Harvey Shannon, 1st Vice President Joseph Kaufman, 2nd Vice President C arl J. E ster, Financial Secretary Michael Culhane, Treasurer

Regular Meetings on Friday Night

4 SELECT E D RECIPES

SOUPS

Mrs. Allen McBride— Chairman

“While o’er the scene new generations press New heroes rise the coming time to bless; Not such as Homer’s who, we read in Pope Dined without forks, and never heard of soup,”

CLAM CHOWDER For 50 People 5 doz. clams chopped 3 qts. tomatoes 4 cups onions 2 cups celery 2 cups carrots 2 sweet red peppers 2 qts. potatoes Grind all vegetables and measure after being ground. Cut celery with shears. 2 lbs. salt pork (ground) fry pork until brown, but do not burn. Add carrots to pork and mix thoroughly. Turn in large kettle with 3 gallons of boiling water, add all vegetable except celery and bring to a boil stirring often to prevent burning. Add 1 teaspoon soda and celery and continue with slow cooking, add clams about one hour before serving. Add salt and pepper to taste. Mrs. J ohn Hetzler. VEGETABLE SOUP 2 lbs. beef cut in small pieces and a soup bone 2 cups chopped potatoes 1 cup celery 1 cup onions 1 qt. of tomatoes (heat separately and add V2 tsp. of soda) V2 cup of each peas, lima beans and corn A little rice or barley if preferred Salt and pepper to taste Place meat and bone in 4 quarts of cold water and cook slowly until meat is done, remove bone and all vegetables, cook a little longer or until vegetables are done, add enough water to make a gallon of soup. Mrs. A mos Haines. CREAM OF CLAM SOUP 25 small clams 3 tablespoons butter 3 cups of milk 3 tablespoons flour V2 teaspoon of onion extract Pepper and salt to taste. Chop clams fine, put them with the liquor into a saucepan and bring to boiling point. Melt butter, add flour, then the milk. Cook for a few minutes. Add salt and pepper. Add milk to clams and serve at once with a spoon of whipped cream. Sprinkle a little chopped parsley over the cream or a dash of paprika. Laura McBride. OLD FASHIONED POTATO SOUP Take four good sized potatoes and dice. Two small onions finely chopped. Add salt, pepper and celery salt and a small piece of bacon or a little butter. Cover with a quart of water. Cook slowly for one hour. Blend two tablespoons flour to one cup of milk. Add to the hot soup. Stir until it comes to a boil. Cook for a few minutes. Very good and will serve four people. Mrs. W. A. Greenwood. 5 SELECTED RECIPES

OYSTER BISQUE Chop a bunch of celery fine and boil slowly in a pint of water for one-half hour. Cook separately 1 pint of oysters in their own liquor for 10 minutes. Re­ move oysters, chop and return to liquor. Put 2 tablespoons butter in double boiler, add 2 tablespoons flour and 1 qt. milk slowly, when blended pour in celery and oysters and cook 10 minutes. Strain and serve. Mrs. F ay Wealthy. CLAM CHOWDER V2 lb. salt pork (ground) 1 small bunch celery cut fine. Put into 3 quarts of water and boil V2 hour. 1 pt. tomatoes 1 qt. onions 1 pint carrots chopped fine 1 pup raw potatoes cut up. Add to abo^e end boil 20 minutes. Add 2 doz. large clams, chopped, boil all for 20 minutes longer, season with salt and pepper according to taste. Mrs. F red Gurr. TOMATO SOUP 1 pk. tomatoes 6 large onions 1 large bu. celery—stalk and leaves 1 bu. of parsley Cut and cook all together until soft, press through sieve. Add V2 cup butter, Vs cup salt, Vk cup sugar, V2 cup flour, pinch cayenne pepper. Heat all together and can. Mrs. Roy Ward. NOODLES FOR SOUP 3 eggs beaten light, IV2 tablespoon milk, V2 teaspoon salt, add gradually flour until stiff enough to roll out in thin sheets, leave on molding board to dry, when dry roll up and slice fine like cabbage slaw, shake out to finish drying, drop in hot soup and cook until noodles are done.

OYSTER STEW Melt a good size piece of butter in a saucepan, add 1 pint or more of cleaned oysters, cook until edges of oysters begin to curl, add 1 quart of hot milk, season with salt and pepper. Carina Rising. CORN CHOWDER Vk lb. salt pork 1 qt. milk 1 slice onion 8 crackers 4 potatoes Salt and pepper 1 can corn Cut pork in pieces 1 in. by 3 in. and fry it out in a pan over a slow fire. Add sliced onion, cook 5 minutes. Strain fat into a saucepan, add potatoes cut in % in. slices and 2 cups of boiling water to fat. Cook until potatoes are soft. Then add the milk and corn. Heat to boiling point. Season with salt and pepper, moisten crackers in cold milk. Serve crackers on top of chowder. Mrs. P hilip Rodgers. OLD VIRGINIA SOUP Three quarts boiling water, 2 cups tomatoes mashed, 2 onions minced, 1 pint lima beans (soaked over night if dried), 1 quart Irish potatoes sliced thin, 4 slices salt pork, 2 cups corn, 1 cup milk, 2 tablespoons butter, 1 tablespoon sugar, salt and pepper. To the boiling water add the pork, potatoes, tomatoes, beans and onions. Boil steadily one hour. Add the sugar, butter, salt, pepper and corn. Cook 20 minutes. Add the milk. Bring to the boiling point and serve. Bertha Benson. 6 SELECTED RECIPES

See - -

PAT PROVENZANO

F or Y our N ew Car

Featuring

P ly m o u th PACKARD D od ge

Also Best Used Car Line in Town at

STANDARD MOTOR SALES

626 West Main Street Gen.626

Compliments

°f

PETERS FUNERAL HOME

1511 DEWEY AYE.

7 SELECTED RECIPES

For Beautiful Dry Cleaning At a Saving

RING MAIN 24

DRY CLEANING

395 ST. PAUL ST.

Free Call and Delivery

WATCH NEWSPAPERS FOR SPECIALS

Consult HARRY P. RUPPERT Real Estate Service COMMERCE BLDG. 119 E. MAIN ST. M ain 1883

CHAS. ADAM’S SONS, INC. Barber Supplies Cutlery and Grinding Locks and Keys Repaired

36 FRONT ST.

8 SELECTED RECIPES

MEATS Mrs. Harry Wilson—Chairman “Not meaty but cheerfulness, makes the feast” KITCHENETTE “BUBBLE AND SQUEAK” Dice 1 pound of round steak, cook in 1 tablespoon fat until well browned. Have ready 2 cups diced potatoes and 2 cups minced onion, place a layer of the cooked meat in a casserole dish, add a layer of potatoes and a layer of onions, season­ ing the whole dish with 2 teaspoons salt and % teaspoon pepper. Repeat until all meat, potatoes and onions are used. Oyer all pour 1 cup mock turtle soup and enough cold water to cover. Measure liquid used, cover and bake in a moderate oven for 2 hours, for every cup of liquid used add 1 tablespoon flour blended with 1 tablespoon water, stir until thoroughly blended, cook until flour thickens sauce. Cover with small baking powder biscuits, bake for 15 or 20 minutes till biscuits are done. Mrs. P hilip Rodgers. SALMON LOAF 1 cup fish % cup milk IV2 cups crumbs x/4 cup butter 2 eggs or 1 egg and 1 tablespoon flour. Mix ingredients, shape into a loaf. Place in baking pan. Lay strip of bacon or salt pork over top. Bake at 450° for 45 minutes. Serve with white or tomato sauce. Mrs. F red Dutcher. SCALLOPED HAM 2 slices of ham cut for serving. Lay in bottom of baking pan. Slice potatoes to fill pan. Do not put any salt on as ham is salty enough, sprinkle a little flour over potatoes and a little pepper, cover all with milk. Bake until potatoes are done, about 2 hours. Mrs. E. J. Schmeer. BAKED HALIBUT WITH TOMATO SAUCE 2 lbs. halibut 3 tablespoons butter 2 cups tomatoes 3 tablespoons flour 1 cup water % teaspoon salt 3 cloves V2 teaspoon pepper V2 tablespoon sugar Cook 20 minutes tomatoes, water, cloves, and sugar, melt butter, add flour and stir into hot mixture, add salt, pepper, cook 10 minutes and strain. Clean fish, put in baking pan, pour around half the sauce and bake 30 minutes, basting often, remove to hot platter, pour around remaining sauce and garnish with parsley. Mrs. Harry Wilson. CHICKEN A LA KING 3 cups cold chicken 2 cups milk 3 tablespoons butter XA lb. mushrooms 6 tablespoons flour 2 cups chicken broth V2 green pepper shredded Salt and pepper V2 pimento shredded Cook peppers and mushrooms in butter for 5 minutes, add flour, seasoning, milk and broth. Stir to smooth sauce, put chicken in sauce to heat. Cook in double boiler. Will serve 8 persons. Mrs. William Corcoran. BAKED FISH Halibut or pike is best. Arrange thin slices of salt pork on bottom of pan. Clean and wipe fish dry, place over pork. Cover fish with 3 tablespoons flour and 3 tablespoons butter rubbed together. Cover top with buttered cracker crumbs and thin slices of salt pork. Cover with buttered paper and bake 1 hour. Remove paper and brown a few minutes before removing from oven. Mrs. Chas. Strong. 9 SELECTED RECIPES

NORFOLK OYSTERS IY2 cups of hot boiled rice 1 cup of white sauce 1 pt. of oysters 1 cup of buttered cracker crumbs Cover bottom of buttered baking dish with half the rice, cover rice with half the oysters, pour over half the sauce, dot with butter, salt and pepper, repeat. Cover with crumbs. Bake in a hot oven 30 minutes. % cup macaroni broken in small pieces and cooked may be used in place of rice. Mrs. Henry Adams. HAM AND PORK LOAF 1V2 lb. ground smoked ham 1 cup milk I V 2 lbs. lean pork 1 cup bread crumbs 2 eggs SERVE WITH RAISIN SAUCE 1 cup brown sugar V2 cup w ater 1 tablespoon mustard 1 cup raisins y2 cup vinegar Mrs. Arthur Spitzes. CITY CHICKEN 6 wooden skewers 1 lb. fresh pork steak 1 lb. veal steak Cut in pieces about an inch square and average alternately on wooden skewers, roll between hands, mould into drum sticks and roll in flour. Season with salt and pepper. Brown all sides in butter, add about two tablespoons of water to skillet, cover and cook slowly on top of stove until meat is tender. Serve with gravy made of juice in skillet. Mrs. John Hetzler. CHOP SUEY 1V2 lbs. of lean pork, diced 1V2 lbs. of lean veal, diced Fry to a light brown, add two good sized, chopped onions, 5 or 6 stalks of celery cut not too fine, fry with meat for 2 or 3 minutes, add one cup of water, salt and pepper, 1 teaspoon brown sugar, 1 teaspoon Worchestershire Sauce, mushrooms, let simmer for 2 hours adding a little water if needed, thicken gravy, add one can of strained bean sprouts about 15 minutes before serving. Mrs. Harry Peters. PORCUPINES 1 lb. ground round steak 1 medium can Heinz Cream of V2 cup well washed uncooked rice Tomato Soup 1 teaspoon salt Combine steak, rice and salt; form into ball. Place in casserole and cover with the cream of tomato soup. Bake covered in a moderate oven (350° F.) about IV2 hours. The cover may be removed during last 15 minutes of baking to allow to brown- Mrs. W. A. Doane. MOCK DUCK 1 lb. of beef steak, season with salt and pepper. Prepare a dressing as for tur­ key, spread over steak, roll and sew it up and put 3 or 4 pieces of fat pork on top, add a little water, put in oven and roast, baste often. l McBride.

RED & WHITE FOOD STORES C. Listman Meats, Groceries, Birds-eye Foods

Phone Glenwood 1648 1326 DEWEY AVE.

10 SELECTED RECIPES

MEAT LOAF 2 cups ground meat 2 tablespoons flour Y2 cup minced onion 1 cup canned tomato soup 1 teaspoon salt % cup bread or cracker crumbs % teaspoon pepper Mix all ingredients thoroughly. Press into a greased loaf tin and bake in mod­ erate oven. This will keep in the refrigerator several days and makes excellent sandwiches. Time in oven, 1 hour. Temperature, 325°. Servings, 8. Mrs. Edwin Rosentreter. BAKED PORK CHOPS IV2 lbs. pork chops. Place pork chops in the bottom of roaster or baking dish. Put a teaspoon of catsup on each pork chop, then cover with cooked peas. Bake V2 hour. Mrs. F ay Wealthy. CHEESE AND NOODLE SURPRISE 3 cups cooked noodles 1 cup bread crumbs 1 can condensed mushroom soup V2 teaspoon salt V2 cup grated cheese 3 tablespoons butter 1 cup milk Line baking dish bottom with butter. Add layer of noodles and bread crumbs and cheese until dish is full. Sprinkle crumbs on top. Thin mushroom soup with milk and pour over mixture. Bake in medium oven one hour. Serve at once. Mrs. W. A. Doane. SALMON SURPRISE Arrange alternate layers of canned salmon and fine bread or cracker crumbs in buttered baking dish. Sprinkle with 1 tablespoon onion juice and pour over 1 can cream of mushroom sauce. Bake in a moderate oven or at about 350° for 10 minutes. Mrs. J oseph Kaufman. BAKED SWEET POTATOES AND PORK CHOPS Peel and slice sweet potatoes, put in baking dish and season well with salt and pepper and butter. Salt pork chops and place on top and bake in moderate oven until chops are done, about 45 minutes. Mrs. David Berry. BAKED PORK CHOPS Get as many double pork chops as you wish and have a pocket made on the side away from the bone. Make enough of your favorite dressing to fill each pocket and fasten firmly with skewer or toothpick. A quarter of apple or quarter slice of pineapple may be put in the top of chops, and bake in a small covered roaster about 1 hour at 400°. Uncover the last few minutes to brown.

Telephone Main 2966 MONROE COUNTY POULTRY CO. Wm. B. De Field, Prop. Poultry Dressed While You Wait Strictly Fresh Eggs 68 FRONT ST. ROCHESTER, N. Y.

11 SELECTED RECIPES

CREAMED CHICKEN IN NOODLE RING 1 package noodles 1 cup milk 2 eggs Boil noodles in salted water until tender, drain. Arrange in buttered ring mold. Beat eggs, add milk and pour over noodles. Bake in moderate oven until custard is set. Place ring in pan of water while baking. Unmold on platter and fill cen­ ter with following: 2 cups diced cooked chicken 1 cup peas (if desired) 1 cup mushrooms Well seasoned cream sauce V2 cup pimento or green pepper Tuna fish may be substituted for chicken. Mrs. N elson Milne.

MOCK CHICKEN A LA KING 1 can white meat tuna fish. Break apart, place in a sieve and pour boiling water over it to remove oil. Make a cream sauce and add tuna, one doz. stuffed olives (sliced), one green pepper and one pimento, cut in small pieces. Can be served on toast, patty shells or with rice. ^ Friend

CURRIED MEAT Any kind of left over meat may be used. 4 or 5 large onions cut up in short­ ening and fried till transparent. Use left over gravy, any amount, and pour over meat. Add water to make desired amount. 1 small handful raisins. 1 apple chop­ ped real fine. Season with salt and pepper and level teaspoon curry powder. Sim- mer as for stew. Serve with boiled rice. Clara G rossm an.

DUMPLINGS FOR STEW 1 pint of flour 1 egg (may be omitted) 4 teaspoons of baking powder 1 tablespoon butter V2 teaspoon salt % cup of milk or half milk and half water. Drop by spoonfuls in stew, cover tightly and cook 10 to 20 minutes depending on size of dumplings. Mrs. Arthur Johnson.

JACOB F. RENNER CO. Plumbing and Heating Contractors

See Us for Installation of Oil Burners

1312 DEWEY AVE. Glen. 592 Res. Glen. 850

GRIFFIN HAT SHOPPE Those Who Recognize Style and Quality ARE SURE IT CAN BE FOUND AT GRIFFIN’S A Complete Selection of Stunning Hats —All Colors— 154 SHERMAN OFF LYELL Open from 9 to 9

12 SELECTED RECIPES

SALADS AND DRESSINGS Mrs. John Peer—Chairman “To make a 'perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together” GERMAN POTATO SALAD 4 cups diced potatoes 6 slices of bacon, chopped 1 cup chopped onions 2 tablespoons flour Fry bacon and onion till brown, add sugar, flour and enough water to make gravy. Pour over hot sliced potatoes—mix well. Mrs. Arthur Spitzer. RICE SALAD 2 cups rice (cooked) 2 small cucumbers 2 fresh tomatoes % teaspoon salt Cook rice, put in colander, rinse with cold water, drain, add vegetates diced and salad dressing. Arrange in a bowl lined with lettuce leaves and serve. Mrs. E. M. Evans. CABBAGE SALAD Grind 1 small head cabbage and 4 to 5 carrots. Sprinkle with salt. Add about 4 tablespoons pickle relish, mix with mayonnaise. Mrs. E. M. Evans.

FRUIT SALAD 1 orange % cup of nut meats V2 grapefruit # 1 sliced banana V2 cup of diced pineapple V2 cup of cut marshmallows V2 cup of malaga grapes Mix all together carefully and drain juice from mixture, chill and serve with mayonnaise or whipped cream. Mrs. Lewis P. George. ROYAL SALAD 1 bunch celery 1 bottle of maraschino cherries 2 pkgs. Lemon Royal Gelatine (good sized bottle) 1 can sliced pineapple Marshmallows 1 large can pears 3% cups of liquid (use fruit juice and for the balance use hot water) Slice the celery, pineapple and pears and lay all in the bottom of a long cake pan. Then cut the maraschino cherries either in quarters or halves and put over the fruit in the pan. When the gelatin is cooled, pour over the fruit. Then, with a scissors, cut the marshmallows into pieces and spread over the top of the gelatine until it is completely covered with pieces of marshmallows. Then allow it to congeal. Serve with mayonnaise to which whipped cream has been added, or serve with plain whipped cream. Slice into strips whatever size desired. Will serve from 10 to 12. (When cutting the marshmallows, keep dipping the scissors into cold water, as this prevents the marshmallows from sticking.) Mrs. B. Crilly. CHICKEN SALAD 1 cup diced cooked chicken 2 tablespoons chopped pimentos V2 cup diced celery V2 cup cooked diced mushrooms 2 tablespoons chopped green 8 ozs. mayonnaise peppers 1 head of lettuce Arrange the crisp leaves of lettuce in a salad bowl. Mix the chicken, celery, green peppers, pimientos and mushrooms together, seasoning with pepper and salt. Place the mixture in the nest of lettuce, covering thickly with mayonnaise and serve at once. Mrs. John Peer. 13 SELECTED RECIPES

FRENCH SALAD DRESSING 2 cups Mazola 1 cup vinegar 1 cup Heinz tomato ketchup 2 teaspoons salt 1 cup sugar, less if too sweet Juice of 1 lemon Beat for 10 minutes with an egg beater. Put into bottle, shake well before usmg- Mrs. W. A. Doane.

SALAD DRESSING FOR CAEBAGE 1 cup vinegar 2 tablespoons mustard 2 cups water V2 teaspoon salt 1 cup sugar Lump of butter, size of egg 2 tablespoons flour 2 eggs Mix sugar, mustard, salt, flour and eggs into boiling vinegar and water. Mrs. Harry Wilson. DEEP SEA SALAD 1 package of lime jello 1 cup diced pears 1 cup pear juice 1 package of cream cheese 1 cup water % teaspoon ginger 1 tablespoon vinegar Take one-half of jello, pour in pan and set to harden. Take other half, put in bowl, when thick beat with egg beater, add cream cheese and ginger. Put in the whipped jello and add one cup diced pears. Pour on the other half of jello and set to harden. M rs. A nna E. Ever.

ROCHESTER, N. Y. GLEN. 6146-R

YE OLDE FARME

Luncheons — Bridge Parties — Weddings

Reservations Appreciated

3349 RIDGE RD. W. BESS MANLY

14 SELECTED RECIPES

COUNTRY CLUB SALAD 1 cup lobster meat 1 tablespoon chopped sour pickles V2 cup diced celery 4 ozs. mayonnaise 1 tablespoon finely chopped onion 1 head of romaine 1 tablespoon capers Mix the lobster meat, celery, onion, capers and pickles together, and allow to stand for ten or fifteen minutes in a cold place. Place on crisp leaves of ro­ maine, cover over with mayonnaise and serve at once. ^ Friend FRUIT SALAD (FO R 4) 2 slices pineapple 1 pear 4 sections of orange 4 sections of grapefruit 4 dates 1 peach 1 banana Lettuce

FRUIT SALAD DRESSING 4 tablespoons sugar 1 egg 2 tablespoons vinegar 1 tablespoon butter Mix in top of double boiler. Stir until thickened. Chill. Fold into whipped cream when ready to serve. (Whipped cream may be folded into mayonnaise or cooked salad dressing for fruit salads.) Mrs. Samuel Kaufman.

CABBAGE SALAD Select a hard, heavy head of cabbage. Remove the outer leaves, cut in quar­ ters. Soak in cold water, shred the cabbage with a cabbage cutter or a sharp knife. Diced celery, grated carrots or diced pineapple may be mixed with shred­ ded cabbage. Add cooked salad dressing to moisten. Chill. Serve on crisp let­ tuce. If celery or carrots are Used a little onion juice improves the flavor. Mrs. Samuel Kaufman.

RAW CARROT AND NUT SALAD 1 new carrot, medium size V2 cup cream 3 medium size apples D ressing V2 cup English walnut meats Lettuce Scrape carrot, wash well, then grate or run through food chopper. Pare and chop apples fine, sprinkling with lemon juice to keep them from turning black. Mix all with the cream dressing. Serve carrot and apples in mound in center of salad plates, surround with young lettuce leaves and decorate with unbroken walnut halves. Mrs. Harold L. F rancis.

ROCHESTER RELIABLE COAL CO.

COAL — COKE — SOFT COAL

FUEL OIL AND WOOD

Glenwood 581

15 SELECTED RECIPES

Compliments

JOSEPH J. BUCKLEY

SULLIVAN’S 402% LEXINGTON AVE.

Dealers in ‘BLUE COAL’ R. G. & E. COKE SEMET SOLVAY

Quality — Courtesy — Service

PITTSBURGH PAINT PRODUCTS

P hone Glenwood 6986

16 SELECTED RECIPES

VEGETABLES Mrs. Fred F ogarty— Chairman “The onion strong, the parsnip sweety The twining bean, the ruddy beet; Yea, all the garden brings to light, Speak it a landscape of delight ”

BAKED STUFFED EGG PLANT 1 egg plant 1 cup minced meat 1 tablespoon minced onion Y2 cup bread crumbs 1 tablespoon butter 1 egg 3 tomatoes 1 teaspoon salt Cut the egg plant from the shell, cook the onions in the butter, add to the meat the egg plant and fresh tomatoes which have been skinned and quartered. Either chicken or pork veal may used. Cook the 15 minutes over a surface burner, then add the egg and salt. Fill the shell with this mixture. Cover with buttered crumbs and bake a t 375° for 30 to 35 m inutes. Mrs. P red Fogarty.

FRIED GREEN TOMATOES Slice green tomatoes one-half inch thick; season with salt and pepper; roll in flour or cracker crumbs and fry in butter and lard, equal parts, in spider. A F riend. CREAMED CABBAGE Cut cabbage into thin slices as for salad, removing the core. Drop a little of it at a time into a large amount of rapidly boiling salted water, keeping the water boiling hard all of the time. Do not cover the kettle. Boil half an hour, drain and serve in a cream sauce or a little milk, melted butter, pepper and salt. Clara Leistman. BROWNED PARSNIPS 1 quart parnsips 2 tablespoons butter or bacon 1 teaspoon salt drippings Vs teaspoon pepper Wash, pare and cut parsnips into V2 inch slices. Cover with boiling water and boil until tender 25 to 30 minutes, drain. Brown on greased griddle or frying pan. Season with salt and pepper. Mrs. Charles Stkong.

BOSTON BAKED BEANS 1 quart beans *4 teaspoon pepper V2 pound salt pork % teaspoon dry mustard 1 tablespoon salt 2 tablespoons molasses Wash and soak beans over night. Put half into bean pot, wash salt pork and place in center, add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water, cover. Put into slow oven and bake 8 hours. Add more water if needed. M rs. F red F ogarty. SUCCOTASH 10 ears corn 1 teaspoon salt 1 qt. lima beans % teaspoon pepper 2 tablespoons butter 1 cup sweet cream With a sharp knife cut the corn from the cobs and add to the lima beans the last fifteen minutes of cooking. The mixture should be cooked nearly dry. Add butter, seasonings and cream and simmer for ten minutes. Mrs. Charles Doty. 17 SELECTED RECIPES

LIMA BEANS IN CASSEROLE 1V2 cup diced lima beans 1 cup milk 2 medium sized onions Pepper % lb. sliced bacon 1 green pepper Salt Soak the beans over night, boil until soft and drain. Sear the bacon in hot fry­ ing pan, remove from pan and add the onions and green pepper sliced and cook until soft. In a greased Pyrex casserole place a layer of beans sprinkled with onions, small pieces of bacon, salt and pepper, repeat until all is used. Pour on the milk and bake in hot oven 20 to 30 minutes. Mrs. C. Judge.

BAKED CORN 2 tablespoons Crisco 1 tablespoon sugar IV 2 tablespoons flour 1 teaspoon salt 1 cup milk Vs teaspoon pepper 2 cups corn 2 eggs Melt Crisco, add flour and mix well. Add milk gradually, bring to boil stir­ ring constantly. Add corn, sugar, salt and pepper and beat thoroughly. Remove from fire, add well beaten eggs and pour into a greased baking dish. Bake in moderate oven (350° F.) 25 minutes or until corn is firm. Mrs. F red A cker.

CAULIFLOWER WITH CHEESE 1 cauliflower 1 cup milk V± cup grated cheese 1 tablespoon flour V± teaspoon pepper 1 tablespoon butter Wash and prepare cauliflower for cooking place in salted boiling water head down and boil for 30 minutes. Drain and break into flowerettes. Heat milk and add butter and flour blended, after cooking 3 minutes add cheese, place cauli­ flower in a buttered baking dish, pour sauce over, cover with buttered crumbs, bake until brown. Mrs. John Hetzler.

PARSNIP FRITTERS Wash and cook parsnips in boiling water, remove the skins, mash, season with salt, pepper and butter. Flour the hands or dip them in cold water and shape the mixture into small cakes. Dip these cakes in flour and fry in hot fat. Mrs. F. Wadman.

RED KIDNEY BEANS 1 lb. red kidney beans V2 lb. lean salt pork, cut fine 1 small can tomato soup Soak beans in cold water over night, next morning pour water off and add 2 quarts of boiling water with salt pork and cook about 3 hours over slow fire. When done add the tomato soup.

TOMATOES, CORN AND CHEESE 1 can sweet corn 1 tablespoon cracker crumbs 1 pint canned tomatoes 1 tablespoon butter V2 lb. cottage cheese Fresh corn and tomatoes can be used also. Put a layer of corn in a buttered baking dish, layer of tomatoes, a layer of cheese and repeat. Sprinkle cracker crumbs over top, dot with butter, and^ bake for one-half hour at a temperature of 375° F. Mrs. Charles Doty. 18 SELECTED RECIPES

BREADS AND ROLLS Mrs. F rank Wadman— Chairman “Bread— The very staff of lifet The comfort of the husband, the pride of the wife”

DATE AND NUT BREAD 1 % cups sugar 1V2 cups boiling water 2% cups bread flour 1 teaspoon vanilla 2 teaspoons soda 1 cup chopped nut meats V2 teaspoon salt 1 cup chopped dates 1 tablespoon butter 1 egg Stone and cut dates in small pieces. Pour boiling water over dates. Cream butter and sugar, add well beaten egg. Add alternately flour, soda (mix together) and water which has been drained from the dates. Beat together well. Add dates, vanilla, salt and nuts. Pour in well greased loaf pan. Bake in moderate oven one hour, 300° to 350°. Mrs. Albert DeYoung.

BANANA NUT BREAD 1 cup sugar 2 cups flour Vz cup shortening 1 teaspoon soda 1 egg Salt 1 cup banana pulp V± cup nut meats Cream sugar and shortening, add beaten egg, then banana pulp. Beat thor­ oughly. Add flour which has been sifted with soda and salt. Fold in nut meats. Bake in loaf pan about one hour in moderate oven. Mrs. N elson Milne. APRICOT TEA MUFFINS 12 dried apricot halves 2 eggs Vi cup brown sugar % cup milk 2 tablespoons butter 2 cups flour 4 tablespoons shortening 4 teaspoons baking powder *4 cup sugar % teaspoon salt Soak apricots in cold water several hours. Drain and put one in each greased muffin tin, hollow side up. Cover each with 1 teaspoon brown sugar. Dot with but­ ter. Cream shortening and sugar together. Add eggs, one at a time, beat well and add milk. Mix and sift flour, baking powder and salt. Stir into first mixture. Drop by spoonful onto apricots. Bake 20 minutes in 400° oven. Serve hot. Makes 12 muffins. PEANUT BUTTER BREAD 2 cups flour Vz cup sugar 4 teaspoons baking powder % cup peanut butter 1 teaspoon salt 1 cup milk Sift flour, baking powder, salt and sugar together. Add milk to peanut butter, blend well, add to dry ingredients, beat thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes. (Makes delicious sandwiches, when day old.) Mrs. F ay Wealthy. RAISIN BREAD Dissolve one yeastcake, one tablespoon sugar in cup warm water. Add 1 cup scalded milk (cooled), 2 cups flour, 4 tablespoons lard or butter, creamed with % cup sugar. Let rise lVz hours, then add 1 cup raisins, floured, 1 teaspoon salt. Soft dough, about 4 cups flour. Let rise again lVz hours. Mould in loaves, let rise 1 hour. Bake in medium hot oven. Mrs. F rank L. Wadman. 19 SELECTED RECIPES

WHOLE WHEAT NUT BREAD 2 cups whole wheat or graham flour *4 cup molasses 1 cup white flour % cup mjik V2 teaspoon soda y2 cup w ater 2 teaspoons baking powder 1 cup walnuts, cut in small pieces 1 teaspoon salt 2 tablespoons shortening 4 tablespoons brown su^ar Mix whole wheat flour, flour, soda, baking powder, salt and sugar together. Add molasses, milk and water, mix well, add nuts and shortening, beat thor­ oughly. Pour into greased loaf pan and let stand 20 minutes. Bake in slow o/en (300 F.) about one hour. M rs F ay Wealthy CLOVER LEAF ROLLS 1 pint milk y2 teaspoon salt 1 yeast cake 1 egg 2 tablespoons sugar 2 tablespoons butter Flour enough to make a soft dough. Dissolve yeast in milk and mix with other ingredients. Let raise, put dough, cut in 3 pieces, into cup cake tins. Drop each piece of dough in melted butter. To make sweet rolls, roll each piece in sugar and cinnamon. Bake at 400° F. for twenty minutes. Mrs. P. E. Provenzano. POTATO ROLLS 1 cup mashed potatoes V2 cup of sugar IV 2 cups scalded milk (cooled) 1 yeast cake 1 V2 cups flour 2 eggs % cup shortening 1 teaspoon salt Let sponge rise for 2 hours. Add flour. Let rise again iy2 hours. Roll and spread with melted butter. Cut out, fold and allow to rise. Bake twenty minutes. Mrs. Harry Peters. CINNAMON BUNS 1 cup sugar 2 eggs 4 Vz cups flour 1 cup water 1 teaspoon salt 4 teaspoons cinnamon 8 teaspoons baking powder 8 tablespoons raisins 4 tablespoons shortening Sift 4 tablespoons of measured sugar with flour, salt and baking powder, rub shortening in lightly, add beaten eggs to water, and slowly to dry ingredients to make soft dough. Roll % inch thick on floured board, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll. Cream 6 table­ spoons butter with 6 tablespoons brown sugar. Spread this mixture on bottom and sides of iron baking pan or iron skillet. Cut dough into 2 inch pieces, place with cut edges up in pan. Allow to stand 15 minutes, bake in hot oven at once, turning upside down to serve. One-half recipe makes 6-8 rolls. Mrs. John Heim. BRAN MUFFINS 1 cup flour 1 tablespoon sugar 1 cup bran 1 cup milk Vz cup raisins 1 egg 1 teaspoon salt 1 tablespoon melted fat 3 x/z teaspoons baking powder Sift dry ingredients together, add milk, eggs and fat. Fill greased muffin tins and bake. 400 F. Mrs. F red Dutcher. GRIDDLE CAKES 2 cups flour 1 y2 cups milk 2 teaspoons baking powder 2 tablespoons melted shortening 2 tablespoons sugar 1 egg V2 teaspoon salt Sift all dry ingredients together, then add milk, egg and melted shortening. Mrs. Carmen Judge. 20 SELECTED RECIPES

DATE MUFFINS Vs cup butter % cup m 1 egg y2 teaspoon salt 2 cups flour y2 pound dates Cream butter, add beaten egg, flour in which baking powder and salt has been sifted, and milk. Stir in dates, which have been pitted, and cut into small pieces. Bake about twenty-five minutes in greased gem pans, moderate oven. For sweet muffins sift % cup sugar with dry ingredients. Mrs. F. Everett Wadman.

MUFFINS (One Dozen) 2 cups sifted flour 1 cup milk 4 teaspoons baking powder 1 egg % teaspoons salt 2 tablespoons melted butter 2 tablespoons sugar Sift together flour, baking powder, salt and sugar. Beat egg well and add to milk and melted shortening, add to dry ingredients, beat and put in greased muffins tins. Bake 20 minutes in hot oven. Mrs. Chas. H. Strong. WAFFLES 2 cups sifted flour y2 even teaspoon soda 2 yolks or whole egg 2 teaspoons of melted butter 2 cups sour milk 1 even teaspoon of salt 2 rounded teaspoons baking powder Put the milk in mixing bowl, add soda and dissolve, then add flour to which the baking powder and salt has been added. Stir until the batter is smooth. Add the beaten eggs and shortening, stir thoroughly. Brush waffle iron with grease before putting batter on. Serve with strained honey. Mrs. Lewis P. George. KITCHEN 1 cup sifted flour y2 teaspoon cinnamon V± cup sugar y2 cup milk 3 teaspoons baking powder 1 egg Pinch salt 1 tablespoon melted butter Mix together milk, egg and butter, add to other ingredients. Mix enough sugar and cinnamon to spread over top of kuchen before putting in oven. Bake fifteen minutes in hot oven. Mrs. Wm. Leistman. POPOVERS 2 tablespoons melted butter y2 teaspoon salt 2 teaspoons baking powder 2 cups milk 2 y2 cups of flour 2 eggs Beat yolks of eggs, add to milk. Sift salt, baking powder and flour together and beat milk into them, add melted butter and lastly fold in the stiffly beaten whites of eggs. Have the popover pans hot and well greased. Bake twenty minutes in very hot oven. Mrs. p RANK l w adm an. DATE BREAD 1 cup dates cut up, covered with 1 egg % cup boiling water 1 % cups flour Add 1 teaspoon baking powder 1 teaspoon soda % cup nut meats, cut in small pieces 1 cup sugar Bake in slow oven one hour. Mrs. Maud Thomson. OATMEAL BREAD 2 cups boiling water poured over 1 large cup rolled oats. Let stand one hour, then add y2 cup molasses, 1 teaspoon salt, 1 cup yeast, 5 cups wheat flour, mix hard at night, in the morning put in tins, let rise and bake. Makes two loaves.

Mrs. Walter Wickins. 21 SELECTED RECIPES

BOSTON BROWN BREAD 1 cup molasses 2 teaspoons soda 1 cup sour milk 1 teasnoon salt IV2 cups corn meal 1 cup boiling water IV2 cups graham flour Mix molasses and sour milk, add cornmeal, salt and soda sifted together, then graham flour unsifted. Beat well, add boiling water. Turn into well buttered mold, steam 3 V2 hours. Fill mold only % full. One pound baking powder can makes an attractive mold. Mrs. F. L. Wadman. BANANA BREAD 3A cug sugar 1 teaspoon salt 1 egg 3 teaspoons baking powder 3 bananas well beaten 2 cups flour 2 tablespoons melted butter 1 teaspoon soda Mix in order given. Bake about one hour in a moderate oven. Mrs. Lester Brown.

YEAST BREAD 1 cake compressed yeast 7 cups flour 1 tablespoon sugar V2 teaspoon salt 1 pint liquid, milk or water 2 tablespoons shortening The liquid used in this recipe may be either milk or water. If water is used boil, let cool to a luke warm temperature. If milk is used, scald it, and then let cool to a luke warm temperature. Crumble the yeast into a bowl, add the sugar, add the lukewarm liquid. Stir well to mix the ingredients thoroughly, then add half the flour and salt. The temperature of flour should be about 90° F. Add the melted shortening. Beat this batter thoroughly, then add remainder of flour gradually. Let rise 2 hours, shape into loaves, let rise one hour and bake in oven 375° for one hour. Mrs. Harry Peters. BUTTER ROLLS V2 cup butter 1 cake compressed yeast x/4 cup sugar 1 pt. milk scalded 1 teaspoon salt 4% cups flour 3 eggs well beaten Cream together thoroughly butter, sugar and salt. Add well beaten eggs, milk cooled to lukewarm temperature, yeast and add flour gradually, beating thor­ oughly after each addition. Let rise at least 2 hours before shaping into rolls. Dough may be stored in refrigerator. Mrs. Alf. M. Landon.

NUT BREAD 2 cups of flour V2 cup nut meats x/4 cup of sugar 4 teaspoons of baking powder 1 cup of sweet milk 1 egg Let rise thirty minutes in pan before baking. Mrs. Lewis P. George.

TEA BISCUITS 2 cups bread flour 4 tablespoons butter, or other 4 teaspoons baking powder shortening % teaspoon salt % to 1 cup rich milk Mix and turn out on floured pastry board, pat dough to desired thickness, and cut with biscuit cutter. Bake in hot oven, about fifteen minutes. Mrs. John Hetzler. 22 SELECTED RECIPES

SCALLOPED DISHES Mrs. Charles Strong— Chairman “Do not grudge to pick out treasures from an carthern pot. The worst speaks something good.”

VEGETABLE SOUFFLE 1/4' cup butter 1 cup cooked vegetables, rubbed % cup flour through a sieve—carrots, turnips, Vz cup cream or onions Vz cup water in which vegetables Yolks 3 eggs were cooked Whites 3 eggs Salt and pepper Melt butter, add flour, and pour on gradually cream and water, add vegetables, yolks of eggs beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff, then add seasonings. Turn in a buttered baking dish and bake in a slow oven. MrS. D. Berry.

BAKED CABBAGE WITH CHEESE Cut cabbage the same as for cold slaw, par-boil until tender, about 20 minutes. Drain off all the water, put into baking dish, alternate layers of cabbage, white sauce, grated cheese and seasonings to taste. Cover top with bread crumbs and more grated cheese and bake until brown. Mrs. Charles Strong.

SCALLOPED TOMATOES Drain juice from can tomatoes. Brush baking dish over with Crisco, and cover bottom with tomatoes, dot with Crisco, dredge with pepper and salt and sprinkle generously with bread crumbs, arrange another layer of tomatoes and crumbs and so proceed until dish is filled. Pour over all enough of juice of tomatoes to moisten well and then finish dish with covering of crumbs. Bake 20 minutes in moderate oven. Mrs. Charles Strong.

SCALLOPED TUNA FISH 1 can tuna fish 1 small can mushrooms 1 small can peas 1 chopped onion 1 small can carrots Put all together and simmer 5 minutes. Make a cream sauce, add to above mixture, put in baking dish, make a biscuit dough, put on top and bake in oven 375° for 25 m inutes. M rs. F ay Wealthy.

SCALLOPED CABBAGE Pour white sauce made of 1 tablespoon butter, 1 cup milk and 2 tablespoons flour cooked, over tender cooked cabbage, well drained. Grind bread crumbs, mix with melted butter and spread over the top. Bake about 20 or 30 minutes. Mrs. F red F ogarty. SCALLOPED OYSTERS 1 qt. oysters 1 cup milk 1 teaspoon salt *4 cup melted butter 2 cups broken crackers Mix, turn into a buttered casserole and bake one hour at 350°. Mrs. Burton Chapman.

23 SELECTED RECIPES

SCALLOPED POTATOES Peel and slice thin 12 medium sized potatoes, place layer of potatoes in baking dish, add 3 slices of onion, pieces of butter and salt and pepper, sprinkle with flour, then add another layer of potatoes and do same until dish is full. Fill dish with milk and cut small pieces of cheese on top and bake slow two hours. Mrs. Claude Winchester. MACARONI AND CHEESE Cook macaroni in boiling salt water. Drain and place in layers, first macaroni then a layer of cheese (grated or sliced), season with salt, pepper and pieces of butter. Fill dish with cream sauce or milk and spread top with buttered bread crumbs and bake in moderate oven 35 minutes. Use sharp store cheese. Mrs. Burton Chapman. SCALLOPED POTATOES 1 qt. sliced raw potatoes 3 tablespoons flour 2 cups scalded milk 1 teaspoon salt 4 tablespoons butter % teaspoon pepper Cover the bottom of a buttered baking dish with a layer of sliced potatoes. Sprinkle with salt and pepper, dot with pieces of butter and dredge with flour. Repeat until the materials are used. Pour over all the scalded milk and bake in a moderate oven from forty-five to fifty minutes. Mrs. Charles Doty. LYONNAISE POTATOES 6 boiled potatoes y8 teaspoon pepper 2 tablespoons butter 1 teaspoon minced parsley 1 onion chopped fine % teaspoon lemon juice 1 teaspoon salt Cook butter and onions in an omelette pan, add the potatoes and seasoning, mix well and saute a nice brown. Just before serving add parsley and lemon juice. Mrs. Charles Doty. SCALLOPED CHICKEN AND CORN 1 V2 cup diced chicken 1 can corn 1 cup chicken gravy or white sauce Buttered crumbs Fill casserole and bake in moderately hot oven. A F riend.

DEWEY FRUIT AND VEGETABLE MARKET 1306-1308 DEWEY AVENUE

Meat Market and Grocery

We Dress All Our Own Poultry

DeWitt’s Tydol-Veedol Service Station

Dewey Ave. at Flower City Park

24 SELECTED RECIPES

CAKES AND ICINGS Mrs. William Doane— Chairman “Delicate, dainty and light as a feather Islands of amber, and drifts of snow; The art of putting right things together, In nicest proportions, these pages will show,'1

SPICE JELLY CAKE Yolk of 1 egg 1 cup sour milk 1 cup sugar 1 teaspoon baking soda V2 cup Crisco 2 cups pastry flour, cinnamon, cloves and pinch of salt. Remove from oven, cover top with jelly, beat white, spread over same, brown lightly in oven. Nuts, raisins or fruit can be added in flour. ^ Rg rp ^ Eroderick

ORANGE SPONGE CAKE 2 cups sugar Juice of 2 oranges mixed with 3 cups flour the w ater 3 teaspoons baking powder Yolk of 5 eggs Vz cup water Whites of 3 eggs Beat yolks of eggs until lemon colored. Add sugar gradually thinning as neces­ sary with some of the orange juice and water. Sift flour and Baking Powder to­ gether. Add to mixture alternately with orange juice—last add the beaten egg whites. ICING Make boiled frosting, using the 2 remaining egg whites and flavor with the grated rind of the 2 oranges. A F riend

SOFT ICING Boil 1 cup brown sugar, 3 tablespoons water and 1 tablespoon vinegar. Boil un­ til it hairs. Add to beaten whites of 2 eggs and whip good. Mary Corcoran. MY FAVORITE 6 egg yolks 2 teaspoons baking powder 1 cup sugar Pinch of salt Vz cup boiling water V anilla IV2 cup Swans Down flour Beat yolks until creamy, then add sugar. Beat again, add boiiing water. Beat until foamy, add flour, beat until light. Mrs w a £>oane#

SWEET MILK CHOCOLATE CAKE 1 tablespoon shortening (heaping) % cup Baker’s Cocoa—dissolve with (cream) hot water, fill up cup with milk 1 egg IV2 teaspoons vanilla 1 cup sugar 1 cup flour Pinch salt Bake in moderate oven. ICING 2 cups 4 X sugar 1 tsp. butter 2 tablespoons Baker’s Cocoa Mixed with boiling water IV2 teaspoons Vanilla Mrs. Carmen J udge. 25 SELECTED RECIPES

FRUIT CAKE 4 cups sugar 1 pound citron I V 2 cups butter 1 pound dates 6 fresh eggs V 2 pound nut meats 1 cup milk V2 pounds candied pineaple and 1 cup wine cherries 1 pound raisins % pound lemon peel 1 pound seedless raisins *4 pound orange peel 1 pound currants 6 V 2 cups of flour and 2 teaspoons soda Bake 2 V2 hours or until done, in slow oven. WHITE FRUIT CAKE 4 cups sugar V2 pound candied cherries I V 2 cups butter V 2 pound candied pineapple 6 fresh eggs XA pound lemon peel 1 cup milk *4 pound orange peel 1 cup white wine or all milk may XA pound almonds be used 2 teaspoons baking powder 2 pounds white raisins 6 V 2 cups flour 1 pound citron Bake 2 V2 hours in slow oven. Mrs. John Hetzler. FRUIT CAKE Cream 1 lb. butter with 1 lb. sugar. Add the well beaten yolks of ten eggs, one quart flour, 1 teaspoon baking powder, 1 glass apple jelly, two lbs. currants, 2 lbs. raisins, 1 lb. dates, V2 lb. mixed candied peel, 1 tablespoon mixed spices, and whites of eggs stiffly beaten. Turn in buttered and papered cake tins and bake slowly four hours. Mrs. J. J. Mulroney.

ATLANTIC SUPPLY S to v e s Headquarters R a n g e s For Fruit Cake Makers F u rn a ce s W h i t e R a isin s D r ie d F r u it s W a sh e rs F r u it C a k e M ix Refrigerators N u t M e a t s S p ic e s C a n d ie d F r u it s P e e l , E t c . ROPER’S ATLANTIC SUPPLY 48 S t . P aul S t . S tone 5232 HOUSE

79 ST. PAUL ST. MAIN 4173

26 SELECTED RECIPES

DATE CAKE 1 cup sugar 1% cups of flour % cup shortening 1 box of dates Yolks of two eggs 1 cup of chopped nut meats 1 teaspoon soda 1 cup of hot water Pit dates and pour over the cup of hot water. Let stand while you are making other ingredients. Add soda to water and dates and mix all together.

ICING FOR DATE CAKE Va cup butter 1 teaspoon vanilla IV2 cups confectionery sugar. Cream together, adding the white of a beaten egg Mrs. harry j gAYnor.

DATE AND NUT CAKE 1 cup of chopped nuts 1 cup of sugar 1 teaspoon of soda IV2 cups of flour 1 tablespoon of butter V2 cup of nut meats 1 egg 1 teaspoon of vanilla 1 cup of boiling water Salt Cut the dates into pieces, sprinkle soda over dates and add boiling water. Set to stand until cold. Mix butter, sugar, egg and add dates and water, then add flour, nuts and vanilla, salt. Bake in a moderate oven, 375°. Mrs. R. Baybutt.

ORANGE FRUIT CAKE Squeeze juice from an orange. Add V2 cup sugar. Set aside. Grind the rind of one orange and one cup wet raisins. V2 cup shortening 1 teaspoon soda 1 cup sugar Pinch of salt 2 eggs beaten 2 cups flour 1 cup sour milk Bake 45 minutes. Cool cake for 5 minutes and pour over top the orange juice and su«ar’ E sther Brown. ROSES IN SNOW V2 cup shortening (part butter for V2 teaspoon salt flavor) 1 cup milk IV2 cups sugar 1 teaspoon flavoring 2 1/4 cups gold medal flour 4 egg whites 3 teaspoons baking powder Cream shortening, add sugar gradually, and cream thoroughly. Sift flour once before measuring. Sift flour, baking powder and salt together and add to creamed mixture alternately with the liquid. Blend in flavoring. Beat just enough to make batter smooth. Fold in egg whites, beaten until stiff but not dry. Pour into well greased and floured pans. Bake. When cool, spread fresh coconut icing between layers and over top and sides of cake . . . to look like snow. Lay 2 or 3 deep red roses on top of coconut snow. Time—Bake 30 minutes in 350° F. oven. Makes 2 round 8 inch layer pans. Mrs. Harry Peters. APPLE PULP CAKE 1 cup brown sugar 1V3 cups of flour with one teaspoon of V2 cup melted butter saleratus 1 cup grated apple 1 cup raisins A little salt y2 cup walnut meats Bake in two layers. Mrs. Charles Schneider. 27 SELECTED RECIPES

HEINRICH FOR CHEVROLET

214 Lake Ave.

Compliments GEORGE C. KORN

Funeral Director

374 STONE ROAD CHARLOTTE 856

RIDGE BOWLING HALL 461 RIDGE ROAD WEST

T el. Glen. 3799

Compliments of G. J. WAGG WAGG’S CORNERS LAKE AYE. AND RIDGE RD. Glen. 976

Wash and Clean With MARVELENE E. HICHGENTHALER P hone Genesee 825-J or 219 Hague St.

28 SELECTED RECIPES

ORANGE ICING To % cup strained orange juice add a few drops of lemon juice and 2% cups powdered sugar, gradually. More sugar can be used if needed. A small pinch of salt may be added. Spread on top and sides of cake. Mrs. Lucy Mackie.

SUNSHINE CAKE

Beat yolk of 4 eggs with 3 teaspoons water. Add slowly IV2 cups sugar, beat un­ til light, 1 teaspoon vanilla, pinch salt, V2 cup boiling water, 1% cups flour sifted 4 times. Beat well. Whip whites of 4 eggs until stiff. Add % teaspoon cream of tartar when half beaten, fold into mixture. Bake 1 hour in moderate oven (325°) in tube pan. Makes a large cake. When done invert pan. Remove when cold. Mrs. Louie Dorschel.

CHOCOLATE FUDGE LOAF (1 egg) 2 cups sifted cake flour 1 egg, well beaten 2 teaspoons baking powder 2 squares Baker’s Unsweetened V2 teaspoon salt Chocolate, melted V2 cup butter or other shortening 1 teaspoon vanilla 1 cup sugar % cup milk Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and beat well; then add chocolate and vanilla and blend. Add flour, alternately with milk, a small amount at a time. Beat after each addi­ tion until smooth. Baked in greased pan, 8x8x2 inches, in moderate oven (325° P.) 1 hour. Spread fudge frosting on top and sides of cake. Double recipe for two 10-inch layers. Mrs. J oseph Kaufman.

HICKORY NUT CAKE FILLING

IV2 cup sugar 1 cup chopped nut meats 1 cup sour cream Small piece of butter Cook until thick. Mrs. J ohn Hetzler.

HELEN C. McCORMICK All Branches of Beauty Culture Specializing in Permanent Waving

GLENWOOD 6592 1577 DEWEY AVENUE

29 SELECTED RECIPES

Compliments of

SENECA BOOK BINDING INC.

31 NORTH WATER ST. MAIN 1057

WILLIAM FITZ SIMONS A r t is t ic R e -c o v e r in g a n d U pholstering High Grade Work — Reasonable and Reliable 162 KISLINGBURY STREET Glenwood 3666 Rochester, N. Y.

CALL GLENWOOD 320 for

W a s h in g M a c h in e a n d V a c u u m C l e a n e r R e p a ir s WARD ELECTRIC CO. 1302 D ewey Aye.

RAY E. DEFENDORF

R id g e G a r a g e

416 LEWISTON AT DEWEY Glenwood 1253

ROCHESTER ASPHALT MATERIALS, INC. 67 WAREHOUSE STREET

Rochester, N. Y.

NELSON A. MILNE, President Main 5351

30 SELECTED RECIPES

CHOCOLATE CAKE IV2 cups sugar 1 teaspoon soda V2 cup butter 1 teaspoon vanilla 2 squares melted chocolate—cream 1 egg beaten together 2 cups flour — mix with above 1 cup sour milk or butter milk Mr. J. D. Kohler. CHOCOLATE CAKE 2 cups brown sugar V2 cup sour milk V2 cup butter 2 cups flour 2 eggs (beaten) 1 teaspoon soda V2 cup cocoa dissolved in V2 cup 1 teaspoon salt boiling water 1 teaspoon vanilla Sift flour, soda and salt together. Cream butter and sugar and add other in­ gredients in order given and bake at 375° or 380° until done. Mrs. J. A. O'Connor. CHOCOLATE CAKE 1 cup sugar 1 teaspoon Arm and Hammer soda V2 cup butter 2 teaspoons vanilla Yolks 3 eggs 1 square Baker's Chocolate melted V2 cup sour milk 1 cup flour Fold in the beaten whites of the eggs.

ICING 5 tablespoons granulated sugar 3 tablespoons boiling water IV2 squares Baker’s Chocolate Stir mixture over hot fire until smooth and glossy. For layer cake double. A nne Hartman. CHOCOLATE CAKE 1 cup of butter x/4 cake Baker's Chocolate 2 cups of brown sugar 2 cups flour (level) 3 eggs (yolks) 1 teaspoon soda (level) 1 cup sour cream 1 teaspoon vanilla Beat whites of eggs, add last. Alternate milk and flour. Mrs. V. A. Pettinger. CHOCOLATE CAKE IY3 cups sugar IV2 cups flour Y2 cup butter 1 teaspoon salt 2 eggs 1 teaspoon vanilla 1 cup milk 2 squares chocolate 1 teaspoon soda Add chocolate and vanilla last. This makes an extra large cake. Mrs. Lulu E. Bassett.

66Not Just Milk But Superior Milk” SUPERIOR MILK CO. INC.

123 BARBERRY TER. ROCHESTER, N. Y.

P hone Stone 1384

31 SELECTED RECIPES

FREDERICK J. RUPPEL

MR. AND MRS. W. A. DOANE

MR. AND MRS. JESSE B. HANNAN

Compliments of a Friend

H. S.

A FRIEND

A.

A FRIEND s.

Compliments of A Friend Paul Vielehr, Optometrist A Friend Mrs. Wm. DeLelys A Friend Wichman’s Drug Co. A Friend Malley Radio Service Lotz Hardware Grayley’s Stores Miss Marguerite Fur Shop B. T. Flannery, Undertaker Farmens Flower Shoppe John A. Hetzler Williams Coal Co. Louise Eddy Dr. Chas. W. Oster, Dentist Mrs. John FitzPatrick Michael Schiano, Shoe Repair A Friend George H. Cannon J. H. Makin

32 SELECTED RECIPES

Compliments of A FRIEND

Compliments HENRY W. LEGG

Compliments of JOSEPH FRITSCH JR.

MR. AND. MRS. HARRY J. GAYNOR

MR. AND MRS. HENRY D. SHEDD

Compliments of MR. AND MRS. WALTER H. WICKENS SCOTTSVILLE

Compliments of CHAS. B. BECHTOLD

A FRIEND w.

33 SELECTED RECIPES

BUTTER CAKE Vz cup butter 1 cup milk 1 cup sugar 2 cups flour 2 eggs 3 teaspoons baking powder 1 teaspoon vanilla x/4 teaspoon salt Cream butter thoroughly. Add sugar a little at a time, beating well. Add yolks of eggs and vanilla. Beat well. Add the milk a little at a time alternately with the dry ingredients which have been sifted together. Mix in beaten egg whites. Bake in greased loaf tin in 375° oven or bake in layer cake tins or cup cakes. Mrs. Roy Se n n . APPLE SAUCE CAKE 4 cups apple sauce (hot) V2 teaspoon cloves 1 cup shortening 1 teaspoon soda 2 cups sugar 1 lb. raisins (seedless) 1 egg 4 cups flour 1 teaspoon cinnamon Pinch salt Makes two large loaves and keeps indefinitely. Mrs. F red Dutcher. DEVIL’S FOOD CAKE V2 cup shortening 1 teaspoon vanilla 1% cups sugar 1 level teaspoon soda 2 eggs 1 cup sweet milk 13A cups flour 2 squares melted chocolate (each 1 teaspoon salt square one ounce) Cream shortening and sugar together. Add the well beaten eggs. Sift flour, salt and soda together. Add to the above mixture alternately with the milk. Add melted chocolate. Add the vanilla. Mix well and pour into well greased pan. Time: Bake 40 minutes. Temperature, 350°. Moderate oven. Mrs. Albert DeYoung. SPICE CAKE 1 cup sugar (either brown or 1 teaspoon nutmeg granulated) Vz teaspoon ginger 1 egg 1 cup sour milk 2 tablespoons shortening (bacon 1 teaspoon soda grease preferred) lVz cups pastry flour 1 teaspoon cinnamon 1 teaspoon baking powder Cream shortening and sugar, add egg and beat well. Add soda to sour milk. Mix and sift dry ingredients and add to other mixture. Bake in a moderate oven for 35 to 40 minutes. Raisins may be added if desired. Your gingerbread tin is a good size for this cake. Mrs. F red A. Wilbur.

S e v e n S t o r e s

WEGMANS

One at Ridge and Dewey

34 SELECTED RECIPES

BANANA CAKE

1 cup granulated sugar V2 teaspoon soda V3 cup melted butter 1 teaspoon baking powder 2 egg yolks, save white for frosting 2 level cups flour 4 tablespoons milk 1 teaspoon vanilla 3 bananas mashed fine Pinch of salt Bake in moderate oven. Mrs. A. W. Lyndon. LOAF CAKE

V2 cup butter V2 teaspoon salt 1 cup granulated sugar V2 teaspoon baking powder 3 eggs 1 tablespoon orange juice or water y2 teaspoon vanilla Vs teaspoon nutmeg 1 cup flour Cream butter, sugar and egg yolks together. Sift dry ingredients together and add to the first mixture. Add flavoring, orange juice and beaten egg whites. Beat cake thoroughly. Bake in a well greased and floured loaf cake pan at 350° F. until done. Mrs. F red Adam. GINGERBREAD

V2 cup sugar 1 teaspoon cinnamon V2 cup butter and lard 1 teaspoon ginger 1 egg V2 teaspoon cloves 1 cup molasses V2 teaspoon salt 2 V2 cups sifted flour 1 cup hot water IV2 teaspoons baking soda Cream shortening and sugar, add beaten egg and molasses, then dry in­ gredients which have been sifted together, add hot water and beat until smooth. Bake in a greased shallow pan 35 minutes in moderate oven. Serve with whipped cream. Rose E. Meyerhoff. SOUR CREAM CAKE IV2 cups sugar IV2 cups sour cream Beat together till thick. An electric beater is good to use. 3 eggs added next and beaten into cream mixture 2 V 2 cups flour % teaspoon soda 2 Vi teaspoons baking powder VL teaspoon salt Bake about 20 minutes in oven at 3 5 0 °. Makes a large cake. Mrs. W m . DeLelys.

Is there anything more dainty or appropriate when friends drop in, than WALKER’S CHICKEN OR BEEF STEAK PIES They are made fresh daily from selected chicken and beef. No vegetables are added in their filling You Can Get 1 or 1000 Chicken— 36 or More 10c Each Beef— 3 for 25c To Avoid Disappointment Order in Advance GLEN. 3785 26 VELOX ST.

35 SELECTED RECIPES

FEATHER GINGER BREAD XA cup sugar 1 teaspoon soda *4 cup molasses 1 teaspoon cinnamon XA cup melted lard 1 teaspoon salt Y2 cup sour milk 1 teaspoon ginger 1 cup flour 1 egg well beaten Mix all dry ingredients. Then blend all that remains. Pour over dry mixture and beat together. Place in single 9 inch cake pan and bake in moderate oven 20 minutes. Delicious served hot with whipped cream. Marjorie Grossman.

CUP CAKES

V3 cup shortening iy 2 cups flour 1 cup granulated sugar 2 1A teaspoons baking powder 2 eggs % teaspoon salt V2 cup milk y2 teaspoon flavoring Cream shortening, add sugar gradually and beat well. Add yolks of eggs well beaten and beat again. Add milk, flour, baking powder, salt and flavoring. Beat until light. Fold in carefully the whites beaten to a stiff froth, and pour at once into lightly greased pans. Bake in a moderately hot oven. Time in oven, 20 - 25 minutes. Temperature 375°. Servings 10.

Mrs. Edwin Rosentreter.

Compliments

of

SUPERVISOR AND MRS. JOSEPH KAUFMAN

36 SELECTED RECIPES

GINGER CAKE 2 cups sifted flour 1 teaspoon ginger V2 cup shortening 1 teaspoon cinnamon 1 cup of sugar Pinch of salt Mix like pie crust and take out V2 cup for top. A dd:- 1 egg 1 teaspoon baking soda 1 cup sour milk 3 tablespoons of molasses Mix and put in loaf cake pan, sprinkle V2 cup mixture on top and bake in moderate oven. Mrs. H arry J. Gaynor. FRENCH NUT CAKE 1 cup of sugar V2 cup of flour V2 cup of butter 2 teaspoonfuls baking powder 3 eggs % cup nut meats % cup of sweet milk 1 teaspoon vanilla I use 2 V2 eggs instead of 3 and save one of the whites for the icing, also I use pecan instead of walnut meats. Mrs. Lewis p George. BUTTERMILK CAKE 2 squares of bitter chocolate 3 tablespoons warm water, warm 1V2 cups of sugar enough to melt butter V2 cup of butter Mix well. In another bowl— 1 cup of buttermilk 1 teaspoon soda 1 egg Mix well. Add the above ingredients together, mix again, then add: 2 cups of flour, sifted twice 1 teaspoon vanilla Pinch of salt Bake in a very slow oven 35 to 40 min. Kathryn A. Reynell. SPONGE CAKE 6 eggs, separated iy2 teaspoon baking powder IV2 cups sugar iy2 teaspoon vanilla 6 tablespoons cold water Pinch of salt 1V2 cups flour Beat egg yolks until thick and lemon colored, add sugar and continue beating. Add flour alternately with water. Add baking powder to egg whites beaten foamy —and beat until stiff. Then fold into sugar mixture. Bake 1 hour at 325°. Mrs. P. E. Provenzano.

Bowling is a Very Healthful Recreation at the HENCHEN ALLEYS Where High Scores Are Made 8 ALLEYS — CLEAN — LIGHT — AIRY 849 Jay Streeet — Rochester, N. Y.

J. Stone, Manager Genesee 7748 C. J. H enchen, Proprietor

37 SELECTED RECIPES

PRUNE CAKE V2 cup shortening 1 cup stewed prunes IV2 cup sugar 1 teaspoon cinnamon 3 eggs 1 teaspoon nutmeg 21A cups soft silk cake flour 1 teaspoon allspice 1 cup sour milk Cream shortening, add sugar gradually, cream thoroughly, add well beaten eggs, sift flour once before measuring. Sift soda, flour, baking powder, salt, spices together, add alternately with sour milk. Add prunes strained through sieve. Bake 30 to 40 m inutes in 350° oven. Pour into greased and floured pans.

BLACK LAYER CAKE y2 cup butter 1 Va cup sugar creamed together 4 squares of chocolate melted with 5 tablespoons of sugar and 3 tablespoons of hot water added. Mix well and add 3 eggs, beaten light, and 1% cups pastry flour, sifted with 2 teaspoons of baking powder alternately with Mj cup of milk. Bake in two layers at 375°. FROSTING 1V2 tablespoon butter creamed, 1% cups of confectioners sugar, V3 cup cream and 3 squares of chocolate melted. Mrs. A. N. Johnson. TOMATO SOUP CAKE 1 egg 1 can tomato soup 1 cup sugar 1 teaspoon soda in soup 1 teaspoon cinnamon 1% cups flour 1 teaspoon cloves 1 teaspoon Baking Powder 1 teaspoon nutmeg 1 cup nuts or raisins or both 1 tablespoon butter Bake in slow oven (350°) for 40 minutes. Mrs. Joseph Kaufman.

For the Children s Sake buy MASSETH’S MILK the 10th W ard Health D rink A Better Milk No Extra Cost B. P. MASSETH DAIRY Glen. 2388 121-127 MARYLAND ST.

DON BLANCHARD 58 LAKE AVE. MAIN 1986

38 SELECTED RECIPES

COOKIES Mrs. Arthur Spitzer— Chairman Cookies of every shape and size Some of them have even won a prize.

SOUR MILK COOKIES 2 cups sugar 1 teaspoon soda 1 cup lard 3 % or 4 cups flour 2 eggs Salt, nutmeg and vanilla to taste 1 cup sour milk Mrs. H arry J. Gaynor. SPICE COOKIES 2 cups sugar V2 teaspoon cloves 1 cup butter 1 teaspoon cinnamon 1 cup raisins 3 cups flour sifted 3 eggs V2 nutm eg Y2 teaspoon soda, dissolve in 3 tablespoons sweet milk Drop and bake 12 minutes in hot oven. Mrs. C. E. Bostwick. BANBURY TARTS 1 cup butter and lard 3 teaspoons baking powder 2 cups light brown sugar Flavor with grated lemon rind 4 eggs and a little ginger 4 cups flour (after sifting) Mix butter, lard and sugar, add yolks, then flour and baking powder, whites and flavoring. Roll very thin, putting banbury filling between two cookies, cutting hole in top one. Mix one day and put in icebox over night. FILLING FOR BANBURY TARTS 1 cup raisins 2 tablespoons water, juice and rind 5 or 6 figs chopped of one lemon 1 cup sugar Boil to a paste. Mrs. Richard Saunders. GUM DROP COOKIES 4 eggs y2 cup nut meats 2 cups light brown sugar 1 cup shredded gum drops (floured) 1 tablespoon cold water y2 teaspoon salt 2 cups flour Beat eggs, sugar and water until light, add remaining ingredients and mix well. Bake in flat tin about Yz hour at 350°. When partly cool cover with lemon or orange icing and when entirely cool cut in small squares. Mrs j ohn h e t z l e 1 BUTTER COOKIES 1 pound butter 2 tablespoons brandy 1 cup sugar 6 cups flour 2 eggs 1 teaspoon baking powder Rind of y2 lemon 1 cup almonds chopped fine Juice of Yz lemon Cream butter, add sugar then the yolks of eggs, slightly beaten. Add rind of lemon and the flour mixed with the baking powder, then the brandy and lemon juice with only enough flour to handle. Chill dough then roll out thin and cut with small cookie cutter, brush with white of egg, sprinkle a little sugar and chopped almond on top, bake in moderate oven 10 to 15 minutes. Mrs. Arthur Spitzer. 39 SELECTED RECIPES

FRIED CAKES Cream 2 tablespoons butter, 1 cup sugar, 3 eggs well beaten, % cup sour milk. 1 qt. flour sifted with 2 teaspoons baking powder, 1 teaspoon salt. Flavor to taste. Mix well and let stand over night. Fry in hot fat. These are delicious. Mrs. J ames Lear. MOLASSES COOKIES 1 cup sugar 1 teaspoon cinnamon % cup shortening 4 tablespoons water 1 cup molasses 1 teaspoon soda 1 beaten egg 3 cups flour Vz teaspoon salt Roll thin—better if chilled. E VA W ealthy.

BUTTERSCOTCH BROWNIES Mix and sift Vz cup flour, Vz teaspoon salt and 1 teaspoon baking powder. Melt Vi cup butter and add 1 cup brown sugar, 1 unbeaten egg, 1 teaspoon vanilla and Vz cup of broken nut meats. Add the sifted dry ingredients. Spread in a well buttered pan and bake about Vz hour in a moderate oven or at about 350°. These goodies are particularly popular amongst school children this season. Mrs. F red Gurr. DATE SQUARES 1 cup dates, after they are pitted and cut in 4, sprinkle 1 teaspoon soda over dates, add butter size of egg. Cover all with 1 cup boiling water let stand until cool, then add: 1 cup sugar Vz cup walnut meats 1 egg 1 teaspoon vanilla IV 2 cups flour Mix thoroughly. Bake in layer pans in a moderate oven 30 or 40 minutes. When cool, cut in squares and roll in powdered sugar. J ean A P asquale

Lewiston Barber and Beauty Shoppe Specialists in Barbering and Hair Dressing Always Dependable Service

461 Ridge Road W est Glen 4818 In Arcade of the Ridge Bowling Hall

Complete Battery Service Automotive Electric Service TENTH WARD SERVICE STATION Repairing, Overhauling and Towing 24 HOUR SERVICE Phone Glenwood 5060 Collision Work A Specialty 475 D ewey Avenue, Rochester, N. Y.

40 SELECTED RECIPES

LEMON COOKIES 2 cups of granulated sugar 1 cup of sour milk 1 cup of shortening 1 teaspoon soda in milk 1 teaspoon salt 2 teaspoons lemon juice or extract 2 eggs Flour enough to roll out, not too thick. Sprinkle with sugar. Mrs. H arry W ilson. OATMEAL HERMITS 2 V2 cups bread flour 2 cups quick oats 3 teaspoons baking powder V2 cup butter V2 teaspoon salt IV2 cups sugar 1 teaspoon cinnamon V2 cup sweet milk teaspoon cloves V2 cup raisins % teaspoon allspice V2 cup chopped nuts Drop by spoonfuls on baking sheet and bake at 400° for 15 minutes. Mrs. J ohn H etzler. BROWN SUGAR COOKIES 2 cups brown sugar 1 teaspoon vanilla 1 cup softened shortening V2 teaspoon soda 3 eggs 2 teaspoons baking powder About 4 cups pastry flour cup sour or sweet milk V2 teaspoon salt Mix together and roll. Let stand over night in ice box. Cut and bake until done. Mrs. Sam K auffm an. FILLED OAT MEAL COOKIES 2 cups rolled oats V2 cup butter 1 cup brown sugar V2 cup milk V2 cup Crisco and melt 1 teaspoon vanilla % teaspoon salt 1 teaspoon baking powder 2 Y2 cups flour Roll out and place a teaspoonful of filling in middle of cookie and put a cookie on top and press edges together. FILLING 1 pound dates 1 cup hot water 1 cup brown sugar Add as needed until it makes a good jam. Cook well and bake in moderate oven. Mrs. Chas. H. Strong.

BLACKSTONE WASHERS - - IRONRITE IRONERS

Repairs and Parts for All Makes

GENERAL WASHING MACHINE SERVICE

106 SANFORD ST. MONROE 7488

41 SELECTED RECIPES

VERY GOOD COOKIES 1 cup of shortening 1 cup peanut butter 1 cup of granulated sugar 3 cups flour 1 cup of brown sugar V2 teaspoon salt 2 eggs 1 teaspoon vanilla 1 teaspoon soda Makes a very stiff dough. Roll about a tablespoonful of dough lightly in the palms of the hand, then flatten out and mark with a fork. Bake in a fairly hot oven* Bertha A. Bush . CHRISTMAS COOKIES 1 cup of granulated sugar Sift flour and baking powder V2 cup shortening together 2 eggs, well beaten *4 teaspoon salt 1 cup milk 1 teaspoon baking soda, dissolved in 2 cups flour sour milk 2 teaspoons baking powder Add flour to make a stiff dough. Cut out with cookie cutter, animal molds, etc. Mrs. Charles Schneider.

BROWN SUGAR COOKIES 2 cups brown sugar 2 teaspoons baking powder 2 eggs V2 teaspoon nutmeg 1 cup shortening V2 teaspoon salt 1 scant cup milk, sweet or sour 1 teaspoon vanilla 1 teaspoon soda Add enough flour to make a soft dough, about 4 cups. Mrs. W m. DeLelys.

DATE AND NUT KISSES Whites of 2 eggs beaten stiff % cup chopped nuts 1 cup powdered sugar % cup chopped dates Add the sugar to the beaten egg whites, then the chopped nuts and dates. Mix well and bake in a slow oven until brown. Beatrice Atwater. BROWNIES V2 cup butter, melted 2 eggs, well beaten 2 tablespoons cocoa 1 level cup flour (after it is sifted) 1 cup granulated sugar 1 teaspoon vanilla Bake in slow oven. Mrs. A. W. Lyndon. ICE BOX COOKIES 1 pound (scant) butter, melted 1 teaspoon vanilla 21/2 cups sugar (white or brown) 5 V2 cups flour sifted with 1 teaspoon 3 eggs beaten with V2 teaspoon salt of soda 1 tablespoon molasses 1 cup chopped walnut meats Mix in order given, divide in three parts and place in refrigerator over night. Slice and bake when desired in moderate oven 325° to 350°. Mrs. J. A. O'Connor. DROP COOKIES 2 cups of sugar 4 cups flour 1 cup of shortening 2 heaping spoonfuls baking powder 2 eggs V2 pound raisins 1 cup milk 1 cup walnut meats 1 teaspoon nutmeg V2 teaspoon salt Drop from spoon and bake. Mrs. Harry Wilson. 42 SELECTED RECIPES

FILLED COOKIES 1 cup sugar 2 teaspoons vanilla V2 cup butter SV2 cups flour 1 egg 2 teaspoons cream of tartar V2 cup rich milk 1 teaspoon soda Roll very thin. Place one cookie on baking sheet and put on 1 teaspoon filling. Then lay another cookie on top. Sprinkle with sugar and bake in very hot oven. FILLING 1 cup ground raisins 1 cup sugar 1 teaspoon salt 1 cup water 1 teaspoon flour Boil together until thick. Stir continually to prevent burning. V irginia F rancis. SUGAR COOKIES 2 cups granulated sugar 1 teaspoon soda 1 cup lard 2 teaspoon baking powder 2 eggs About 4 cups flour 1 cup butter or sour milk Flavoring Pinch salt Mix soft and when cut sprinkle granulated sugar on top. Mrs. D oane. DROP MOLASSES COOKIES 1 cup molasses 2 teaspoons ginger 1 cup sugar 1 egg 1 cup hot water % cup shortening 2 teaspoons soda A little salt, and flour enough to drop good. About 5 or 6 cups. Mrs. E. J. Schmeer. SOUR CREAM COOKIES V2 cup butter 1 teaspoon soda IV2 cup sugar M teaspoon salt 1 cup sour cream At least 3 cups flour 1 teaspoon vanilla Mix in order given, chill in ice box and drop by teaspoonfuls on greased cookie sheet. Bake in hot oven for 15 minutes. Mrs. J o hn a H e t z le r . FILLED COOKIES 1 cup brown sugar V2 cup milk V2 cup shortening 3 cups flour 1 egg 2 teaspoons baking powder FILLING 1 cup raisins, ground V2 cup w ater V2 cup sugar 1 teaspoon cornstarch Cook together and cool. Roll cookies thin, spread with filling. Put a cookie on top of filling and bake. MrS. J esse H a n n a n . GINGER COOKIES % cup sugar 1 egg % cup butter 2 teaspoons soda 1 cup milk Pinch salt 1 cup molasses Spices and fruit to suit Flour enough to drop from spoon. Mrs. Maud T hom son. 43 SELECTED RECIPES

MOLASSES COOKIES IV2 cups brown sugar Salt (pinch) 1 cup of shortening, part butter 3 teaspoons soda, level 3 eggs, beaten 3 teaspoons ginger IV2 cups of molasses 1 teaspoon cinnamon Flour to knead. Set in ice box until morning, then roll and cut. Mrs. V. A. P ettinger. SUGAR COOKIES (Sour Cream) 1 cup butter N utm eg 1 cup brown sugar 2 cups sour cream 1 cup granulated sugar 2 teaspoons soda 2 eggs, little salt 4 cups flour, more if needed Mrs. W alter W ic k in s. OLD FASHIONED FRIED CAKES 1 cup sugar 2 cups sour milk A little salt 2 teaspoons baking soda dissolved 2 tablespoons butter in milk 1 egg 2 teaspoons baking powder V2 teaspoon nutmeg Enough flour to make a stiff dough, roll out and cut with doughnut cutter. Fry in deep fat. Mrs. A rthur Spitzer. FILLED COOKIES 1 egg 1 teaspoon soda 1 cup sugar 2 teaspoons baking powder V2 cup shortening SV2 cups flour V2 cup milk 1 teaspoon salt 1 teaspoon vanilla FOR FILLING 1 cup chopped raisins or dates V2 cup w ater 1 tablespoon flour V2 cup sugar V2 cup chopped walnut meats 1 tablespoon lemon juice For cookies—Cream sugar and shortening, add egg, milk and dry ingredients sifted together. Mix and turn out on a floured board. Dough should be quite soft. Roll thin and cut with round cutter. Spread filling on half of the rounds and place the remaining ones on top. Press together and bake until browned lightly in moderately hot oven. Mrs. Maud T homson. MOLASSES COOKIES 1 cup sugar 2 teaspoons soda 1 cup shortening 1 teaspoon ginger 1 egg 1 teaspoon cinnamon 1 cup molasses 1 pinch salt 1 cup sour milk 4 to 5 cups flour Mrs. H arry J. Gaynor. CHRISTMAS COOKIES 1*/i pounds butter and lard 2 teaspoons soda 2 pounds sugar 1 teaspoon cream of tartar 10 eggs 2 teaspoons anise oil Flour to make a stiff dough (about 12 cups). Mix in order given. Roll them and cut in fancy shapes. Bake in quick oven. This makes a very large batch. Mrs. E. J. S chmeer. jd SELECTED RECIPES

PUDDINGS Mrs. F red W ilbur— Chairman “The proof of the pudding is in the eating

DATE DESERT 2 cups brown sugar 2 tablespoons corn starch 2 cups water Put in double boiler, salt, when thick remove from fire and add a large piece of butter, vanilla—cool, add 1 cup dates, 1 cup walnut meats. Pour into glasses. Mrs. C. B ostwick. APPLE DESSERT % cup butter 1 cup flour 1 egg 1 teaspoon baking soda Spices 3 cups apples coarsely ground 1 cup sugar Cream butter and sugar. Add beaten egg, mix well. Add flour which has been sifted with soda and spices. Lastly stir in apples and bake in moderate oven 30 minutes. Serve with whipped cream or sweet sauce. Mrs. B. W. Lodewick. GRAPE NUT PUDDING V2 cup minute tapioca IV2 cups brown sugar 3 cups water 1 cup raisins Cook until clear. Take from stove 1 cup grape nuts and add: V2 cup walnut meats chopped fine V2 teaspoon salt Vanilla Mix above ingredients well and pour into well buttered pan to set. Serve with whipped cream. Mrs. A lbert D eY oung. CARROT PUDDING 1 cup raw carrots IV2 cups pastry flour 1 cup raw apples 1 teaspoon nutmeg 1 cup raw potatoes V2 teaspoon cinnamon 1 cup suet *4 teaspoon cloves Put through food chopper 1 teaspoon salt 1 cup granulated sugar 1 teaspoon soda Raisin, citron and other fruit as desired. Mix in order named and steam 3 hours. Try either Foamy Sauce or Hard Sauce on this pudding. Serves about 12 people. Mrs. F red A. W ilbur.

COLLYER’S FOOD STORE Quality Meats and Groceries Fresh Vegetables Always WE DELIVER 495-497 Emerson Street Glen. 738 *

45 SELECTED RECIPES

FOAMY SAUCE 2 egg yolks y2 pint heavy cream cup 4 X sugar y2 teaspoon vanilla Beat egg yolks until light. Add sugar, a little at a time and beat well. Add cream which has been beaten quite stiff and vanilla. Mrs. F red A. W ilbur.

HARD SAUCE 1 cup brown sugar 1 tablespoon butter 2 tablespoons flour N utm eg 2 cups hot water Mix sugar and flour with a little cold water. Add hot water and butter and cook until thick. Add a few grains of nutmeg. Vanilla can be used in place of nutmeg and granulated sugar in place of brown. Mrs. F red A. W ilbur.

GELATINE FRUIT PUDDING Put 1 pint cold water on one envelope of Knox Gelatine. Stand where it is warm, to heat, not boil. Add: y2 cup sugar y2 cup seeded raisins 4 figs (cut in bits) Let all come to a boil. Take off stove and add, when cooled a little: 2 oranges (cut in small pieces) 1 dozen English walnuts (chopped) 1 large banana (sliced) Put in mould to firm, and serve with whipped cream.

Compliments

of

GEO. F. ROGERS

46 SELECTED RECIPES

DATE CUSTARD PUDDING 1 cup sugar 1 cup milk 1 tablespoon flour 1 teaspoon vanilla Butter size of an egg 1 cup chopped nuts 2 eggs 1 cup chopped dates Eake in a slow oven 40 minutes. 350°. Mrs. F red A. Wilbur. DATE PUDDING 3 eggs 1 cup chopped dates 1 cup sugar V2 cup chopped walnuts 1 cup bread crumbs Beat yolks of eggs, add sugar, dates, nuts, bread crumbs. Beat whites of egg and fold in. Bake in moderate oven 25 minutes. jyj-Rg jjarry Wilson

ICE-BOX DATE-NUT PUDDING lb. nut meats, cut coarse 1 package graham crackers, crushed V2 pound marshmallows, cut coarse 1 cup top milk V2 pound dates Mix loose with fork and let stand 3 hours, or over night. Slice and serve with whipped cream. Mrs. Jesse Ha n n a n . DATE TORTE 1 cup sugar 2 tablespoons flour 1 cup nut meats 1 teaspoon baking powder 1 cup dates 2 eggs, well beaten Mix baking powder and flour with nuts. Add sugar last. Bake, 250° 25 minutes- Eva Wealthy.

PUDDING - “FLOATING ISLAND” Put 1 pint milk in double boiler with % cup sugar. When it is hot, add 2 rounding tablespoons corn starch dissolved in a little cold milk or water. Add pinch of salt and vanilla. Let it cool a little, then fold it into the stiffly beaten whites of 2 eggs. Put in dish to cool. Now put 1 pint milk, % cup sugar and 2 egg yolks beaten, into double boiler and let it just come to a boil, stirring often. Put in a pinch of salt and lemon flavor. When both are cold, serve with the custard poured over the white part, in dishes. T p xtamam

LEMON PUDDING 1 cup sugar 1 large tablespoon flour Mix and add: 1 cup sweet milk Juice of 1 lemon and grate the 3 egg yolks, beaten rind 1 tablespoon melted butter Beat 3 egg whites, stir in last. Set in dish of boiling water. Bake 30 minutes. Mrs. William Corcoran. PLUM PUDDING Two or three slices of bread moistened and put through grinder. 1 egg V2 teaspoon soda 1 cup chopped suet 1 teaspoon baking powder 1 cup brown sugar 2 cups raisins V2 cup molasses 1 cup currants 1 cup sweet milk Nutmeg to taste 3 cups flour Pinch salt Add citron, nuts and dates. Steam 2V2 hours. Mrs. W. A. Doane. 47 SELECTED RECIPES

PINEAPPLE ICE BOX LOAF 1 package (31/4 oz.) lemon flavored 1 cup whipping cream gelatine 1 tablespoon powdered sugar IV2 cups boiling water 16 graham crackers, crushed fine 1 cup shredded pineapple and juice Dissolve gelatine in boiling water and add pineapple and juice. Allow mixture to stand until it commences to thicken. Whip cream and add graham cracker crumbs and sugar. Combine with gelatine mixture and place into loaf pan which has been moistened with cold water. Chill for 3 or 4 hours and unmould. Serve in slices, with or without whipped cream. Serves 8. Mrs. E dw in Rosentreter. WHIPPED PRUNE DESSERT Stew one pound of dried prunes until they swell, then cool and remove the pits. Add l 1/^ cups of white sugar. Cook slowly until it thickens then cool and add beaten whites of three eggs. Drop in a few walnuts in layers with the prunes and bake 20 minutes in an earthen dish. Serve cold with cream. Mrs. L. P. George. SPANISH CREAM One envelope or 1 tablespoon % cup of sugar Knox’s gelatine y2 teaspoon salt XA cup cold water 1 pint of milk 4 eggs 1 teaspoon vanilla Soak gelatine in cold water, let stand a few minutes, heat milk to boiling point, add salt, pour slowly on egg yolks and sugar mixed well, return mixture to very small fire, stir constantly, until it takes on a creamy consistency, while hot add gelatine, let cool, add vanilla and carefully fold in stiffly beaten egg whites, pour in mold and set in refrigerator. Serve with lemon sauce. Mrs. H arry P eters. SUET PUDDING 1 pound flour 1 teaspoon salt % pound suet 3 eggs V2 pound sugar 1 pound dates or raisins 3 teaspoons baking powder Sift flour, baking powder, sugar and salt. Add ground suet. Add dates or raisins. Add beaten eggs. If too dry add a little milk. Put in upper part of steamer and steam 2 hours. SAUCE: Mix V2 cup sugar (brown), 1 heaping tablespoon flour, 2 V2 table­ spoons butter, teaspoon nutmeg. Add pint cold water and thicken in top of double boiler. DATE PUDDING Into a greased baking dish cut up one box of dates, over the dates sift 1 tablespoon flour and teaspoon baking powder. Now beat two eggs, add % cup sugar, 1 cup sweet milk, add 1 cup chopped walnut meats, a pinch salt, 1 teaspoon vanilla, mix all together and pour over dates. Bake slowly for % hour. lLA O. TAGG. LEMON SAUCE 1 cup sugar 4 tablespoons butter 2 tablespoons corn starch 3 tablespoons lemon juice 2 cups boiling water % teaspoon salt Mix sugar and corn starch together. Add the water gradually, stirring con­ stantly. Boil for 5 minutes. Then remove from the fire and add the butter, lemon juice and salt. Mrs. H arry P eters. 48 SE LECTED RECIPES

PIES Mrs. Carmen J udge— Chairman “Other Dainties fade, The newest oft the fleetest, But of all the dainties noiv made The pies are still the sweetest” CUSTARD PIE 3 eggs * 1 teaspoon vanilla extract SA cup sugar 14 teaspoon nutmeg 1 teaspoon salt 14 teaspoon cinnamon 2 cups milk Beat eggs very little, add sugar, salt and scalded milk slowly. Line pie plate with plain pastry, pour in custard. Bake in hot oven for i.0 minutes more. The custard is baked when knife comes out dry. Mrs. Carmen J udge. SQUASH PIE One full cup stewed Hubbard squash, one scant cup sugar, one pint milk, two eggs, two tablespoons melted butter, a little ginger and cinnamon, 1 teaspoon vanilla. Mrs. H arry Taylor. CREAM CURRANT PIE 1 cup fresh currants 1 cup milk 1 cup granulated sugar 1 tablespoon flour Mix sugar and flour, add milk and currants. Use in a two-crusted pie and bake slowly. Mrs. B. W. Lodewick. DUTCH APPLE PIE Line a deep pie tin with a rich pie pastry. Sprinkle bottom of crust with 2 tablespoons flour and 4 tablespoons sugar. Next slice 4 or 5 apples in tin. Blend y2 cup sugar, y2 teaspoon of flour, 1 teaspoon cinnamon. Sprinkle over apples. Add V2 cup sweet cream, dot with butter and bake in moderate oven about V2 hour or until apples are done. Mrs. J ohn A. H etzler. RHUBARB PIE 3 cups rhubarb 1 tablespoon corn starch or flour 1 % cups sugar XA teaspoon salt Cut rhubarb in small pieces. Mix with sugar, flour and salt. Fill deep pie plate lined with pastry. Cover with top crust. Bake 25 minutes in hot oven, 450 ° Mrs. Carmen J udge. RAISIN PIE y2 package raisins Pinch salt y2 cup sugar 1 tablespoon vinegar 1 tablespoon flour 1 cup cold water Cook all together until thickened. Let cool and put in unbaked pie crust. Cover with top crust and bake about 30 minutes.

D. BYRNE COAL CO. R. G. E. Dry Quenched Coke and Solvay Coke 42 ROGERS AVENUE Glen. 1207

49 SELECTED RECIPES

PECAN PIE V2 cup sugar 1 teaspoon vanilla 2 tablespoons butter 1 cup light Karo syrup 2 eggs, beaten lightly 2 tablespoons flour % teaspoon salt 1 cup whole pecans Bake in unbaked pie shell % hour, in a slow oven. Serve with whipped cream. Mrs. P. E. P rovenzano. PUMPKIN PIE 1 can pumpkin 1 teaspoon cinnamon 2 eggs 1 teaspoon ginger % cup sugar V2 teaspoon salt 2 tablespoons flour 1 tablespoon molasses Mr s. Lester Brown. LEMON PIE 1 cup sugar Grated rind and juice of 1 lemon Butter size of walnut 2 tablespoons flour 2 egg yolks 1 cup milk Last fold in beaten whites of 2 eggs. Pour into unbaked pie crust and bake in moderate oven. M rs. Ch a s. Strong.

FRESH PINEAPPLE AND STRAWBERRY PIE IV2 cups of fresh pineapple, shredded IV2 tablespoons quick cooking tapioca IV2 cups strawberries, cut in half 1 tablespoon butter, a little salt 1 cup sugar Mix the above. Let stand while pastry is being made. PASTRY IV2 cup flour About 4 tablespoons cold water V2 cup shortening 1 teaspoon salt PINEAPPLE PIE IV2 cups sugar V2 teaspoon salt 1 egg 1 can crushed pineapple 2 tablespoons flour (heaping) Juice of V2 lemon 1 cup cold water Bake in double crust. Mrs. F red Gurr.

TWO STORES — DAILY DELIVERY SERVICE ARCHER’S 491 Elmgrove Rd. — Glenwood 383 TOMKINSON FEED COMPANY 1604 Dewey Avenue — Glenwood 799 Eleven Kinds of Dog Food to Choose From at Dewey Avenue

50 SELECTED RECIPES

LEMON SPONGE PIE 1 cup sugar, 3 tablespoons butter, yolks of 2 eggs, beat these together. Add juice and grated rind of 1 lemon, three tablespoons flour. Mix all together add 1 cup milk and the stiffly beaten whites of the eggs. Pour into an unbaked shell and bake % of an hour in a slow oven. WASHINGTON PIE Two eggs V2 cup sifted cake flour V2 cup sugar 1 teaspoon vanilla Separate the eggs, beat the whites stiff, add half the sugar and beat well. Combine the two mixtures and beat five minutes—add the vanilla and quickly cut and fold the flour. Bake in two layer tins. FILLING V2 cup milk 2 tablespoons sugar 2 egg yolks 1 teaspoon vanilla 2 teaspoons cornstarch Cook this to a thick smooth cream over hot water and allow to cool a little before spreading on the cake. Over the top, ice with the following: 1 teaspoon soft butter 1 square melted chocolate 1 cup confectioner’s sugar Moisten with hot coffee as needed to spread easily. This cake will not soak and be fully as good the second day, if there is any left. Mrs. Maud T homson. PINEAPPLE CHIFFON PIE V2 cup grated pineapple 1 cup sugar 4 eggs 2 tablespoons powdered sugar 1 tablespoon lemon juice Beat egg yolks and sugar together until very light. Add slowly to pineapple which has been heated in a double boiler. Add the lemon juice and cook until thick, beating all the time. Beat the whites stiffly and add to fruit mixture which has cooled slightly. Serve with either whipped cream or meringue. If meringue is used, use the powdered sugar with the egg whites. Mrs. F red A. W ilbur. PEACH PIE 2 tablespoons butter 4 tablespoons corn syrup 3 tablespoons flour Juice of V2 lemon 1 cup brown sugar Line pie plate with dough. Cut peaches in half and place pit side up into pie plate. Pour the above over peaches. Place strip of dough on top. Bake. Mrs. W. A. D oane.

A Complete Line of Greeting Cards for All Occasions

Birthday Convalescent Sympathy Thank You Gift Commencements C. W. CLAUS, INC. 405 - 407 RIDGE ROAD WEST

Open Saturday Evenings Until 9

51 SELECTED RECIPES

JAMS AND CONSERVES Mrs. F red D utcher— Chairman “Make your transparent jam and pickles truly nice with fruits, sugar and Arabian Spice” PEACH BUTTER 1 basket peaches 1 lemon 2 oranges Grind. Equal parts sugar and pulp. Cook until thick. Mrs. E va ns. PRUNE CONSERVE 4 pounds of fresh prunes 4 oranges 4 pounds sugar 1 cup walnut meats Remove stones from prunes and cut in small pieces. Cook with 2 cups of water until tender. Add sugar, nuts and orange juice also orange peel cut in strips. Cook until thick. Mrs. Rodgers. CRAB APPLE JELLY Apples should be juicy and ripe. Quarter the apples and remove black spots. Cover with water and cook until tender. Then drain juice through jelly-bag. Return syrup to clean kettle and to each cup of juice add 1 cup of sugar. Boil until jellied. Mrs. Leistm an. RED RASPBERRY AND RED CURRANT JELLY 2 V2 quarts of ripe fruit, equal amounts of berries and currants, 3 pounds of sugar. Crush fruit and add V2 cup of water, bring to a boil. Drain through jelly- bag, add sugar and V2 bottle Certo, bring to a boil before adding Certo, then boil hard for V2 minute. Remove from fire, skim and pour in glasses. Cover with paraffin. Mrs. W alter Gibaut. GINGER PEARS Cut eight pounds pears into small pieces of uniform size. Discard skins and cores. Add pound Canton ginger, cut in small pieces, and four pounds gran­ ulated sugar. Cover and let stand all night. In the morning add juice of two lemons. Cook slowly about 2 V2 hours. Pour into sterilized jars. Seal with paraffin. Mrs. F red D utcher. WHOLE STRAWBERRY JAM 6 cups cleaned and washed berries. 6 cups sugar. Mix and boil together for 12 minutes. Skim and let stand for 24 hours. Stir often during this time, can cold. Mrs. J ohn H etzler.

ARTHUR RANDTKE 228 RIDGE RD. WEST

W ines — Liquors — Beers Fish Fry Friday Nights

Lun c h es D aily

52 SELECTED RECIPES

GRAPE JUICE Wash and stem grapes, mash them and put on slow fire until juice runs freely. Strain, measure juice and scald. Add IV2 cups sugar to 1 quart of juice. Boil 5 minutes after sugar has melted then bottle and cap. To XA glass juice add % glass of water for serving, in other words, 3 parts water to 1 part juice when serving. Xla O. Tagg. RASPBERRY - RHUBARB JAM 1 cup berries 3 cups sugar 2 cups rhubarb (uncooked) Cook until thick. CHERRY CONSERVE 3 pounds sour cherries V2 box raisins 2 pounds granulated sugar V± pound walnut meats 1 orange rind Cook altogether until thick, then add nut meats and put up in glasses. Mrs. Leistman. PLUM CONSERVE To 5 pounds of blue plums take 3 pounds of brown sugar, IV2 pounds seeded raisins, juice of 3 oranges and the peel of 1 orange and the juice of 2 lemons. Pit the plums but do not peel them. Dissolve the sugar in the orange and lemon juice, add the fruit and orange peel, cook until glaze forms over fruit. Pour in glasses and cover with paraffin. Mrs. Walter Gibaut. PLUM COMPOUND 6 pounds plums pitted 1% pounds raisins 6 pounds granulated sugar 4 large oranges chopped When cooked thick add 1 pound English walnut meats. Mrs. Leistman. FIG CONSERVE 1 pound figs 1 lemon 3 pounds pears 1 orange 3 pounds sugar Put through meat grinder and cook slowly, stirring constantly until thick. Put in jelly glasses. Mrs. F red Adam. SPICED CRANBERRIES 4 cups cranberries 1 cup raisins V2 cups currants V2 cup candied orange peel 2 cups sugar V2 cup w ater 1 teaspoon cinnamon % teaspoon ginger Mix cranberries with sugar and other ingredients. Cook slowly for forty minutes. Pour into sterilized jars. Seal with paraffin. Mrs. J. Donald Dutcher.

TAP DANCING CLASSES Are Held for Children Every Saturday Afternoon in

T h e L o w e r T e n t h W a rd R e p u b l ic a n C l u b R o o m s

T u ition 50 c P er Lesson MILES ENSIGN JACK McDONELL

53 SELECTED RECIPES

RED PEPPER JAM Remove seeds from 12 red, sweet peppers, put through food chopper, using medium knife. Sprinkle with salt and let stand 3 hours, then drain. Put in kettle with 1 pint vinegar, 3 cups sugar. Boil like jam, pour in glasses. Cool and cover with paraffin. Mrs. Clarence B uckley. TOMATO CONSERVE 2 lemons cut in thin slices. Cover with water and cook until tender. Add: 1 quart tomatoes, peeled 4 cups sugar 1 pint diced apples % teaspoon salt 1 cup crushed pineapple Cook until thick and clear. Fill glasses, seal. Mrs. B. W. Lodewick. SPICED GRAPES 7 pounds of grapes 2 oz. ground cinnamon 4 pounds of sugar % oz. ground cloves 1 cup of vinegar 1 teaspoon ground nutmeg 1 cup of clear grape juice Boil this mixture until as thick as marmalade. Use the skins of the grapes. f use the pulp for marmalade. Mrs. J. H. J ackson. PEAR MINCE MEAT 6 pounds pears 2 teaspoons cloves 3 pounds sugar 2 oranges chopped fine 2 tablespoons salt 2 pounds raisins 2 tablespoons cinnamon 1 cup vinegar Chop pears, add other ingredients and just cook through. E sther Brown. SPICED PRUNE JAM 7 pounds prunes 1 tablespoon cinnamon 4 pounds sugar 1 tablespoon cloves 1 pint vinegar 1 teaspoon allspice Cook until thick. Mrs. Charles D oty. APRICOT AND PINEAPPLE MARMALADE Put 1 pound dried apricots through food chopper, add 4 cups water and let stand over night. In the morning add a can of grated pineapple and six cups sugar. Cook until thick. E va W ealthy.

BLASETTI SPECIALTY SHOP

Coats — Dresses — Wedding and Party Gowns — Millinery

PHONE: MAIN 787 529-531 STATE STREET

Rochester, N. Y.

54 SELECTED RECIPES

GOOSEBERRY JAM 1 pound goose berries 1 pound sugar Remove stems and blossom end from goose berries. Wash. Mix with sugar. Cook slowly over low flame for 1 hour. Put into sterilized jars. When cold, seal with paraffin. Mrs. F red Dutcher.

SPICED PEARS Cut four pounds pears into quarters. Cover with two pounds sugar and two tablespoons ground ginger, two tablespoons cinnamon. Mix thoroughly and let stand over night. In the morning bring to boiling point slowly. Boil 15 minutes. Add one pint diced pineapple, one diced lemon with peel, V2 pound blanched almonds. Heat thoroughly. Put into jars and seal. Mrs. F red Dutcher.

PEACH MARMALADE 30 peaches, peeled and quartered. Take peach stones, cover with cold water and boil V2 hour. Strain and pour over peaches. To one cup of fruit and juice add a scant cup of sugar. One orange and one lemon Quartered and sliced thin. Add to the above and cook until it jellies. Before putting in jars a few walnuts may be added if desired. Mrs. J. H. Jackson.

PEACH HOMY 20 peaches 2 bottles Maraschino cherries—20 3 oranges cent size 1 lemon Equal amount sugar and fruit, add cherry juice and boil. Slice one orange and lemon real thin, other oranges peel and slice. Mrs. W. A. Doane.

R. H. DARLING SONS

ROCHESTER STANDARD PASTEURIZED MILK

103 Locust St. Glenwood 1295-4833

SCHULZ BROS.

COFFEE SHOPPE

355 Driving Park Ave.

55 SELECTED RECIPES

Compliments of ACE CLEANERS AND DYERS Producers of Better Dry Cleaning 1441 Dewey Ave. at Flower City Park GLEN. 248 SPECIALISTS IN MOTH-PROOFING FREE CALL AND DELIVERY SERVICE

Williard Battery TENTH WARD GARAGE

475 D e w e y A v e . G l e n . 5060

COOK & VERHURST

1298 D ewey A y e.

D elicatessen

You Can Get Most Anything Here

6:30 A. M. to Midnight

DRIVING PARK CANDY SHOPPE COR. DRIVING PARK AND BROZEL STREET

Try Our Lunches and Our Special 20c Qt. Ice Cream

Crating - P acking - S h ip pin g P h on e Glenwgod 751 FLANIGAN CARTING CO. Moving Vans and Storage

337 DRIVING PARK AVENUE ROCHESTER, N. Y.

56 SELECTED RECIPES

PICKLES AND RELISHES Mrs. F ay Wealthy— Chairman “Peter Piper picked a peck of pickled peppers.'

OLIVE OIL PICKLES 50 small size cucumbers 1 ounce white mustard seed 1 pint small size onions 1 ounce white celery seed 1 pint olive oil 1 ounce white ground celery Slice cucumbers and onions, let stand overnight in salt water. V2 cup salt to 1 quart water. Drain, rinse and drain again. Alternate cucumbers, onions and spices, cover with olive oil and 1 cup vinegar.

INDIAN RELISH 3 quarts green tomatoes, measure 3 tablespoons salt after slicing % pounds sugar 1 pint sliced onions 2 tablespoons mustard seed 6 large peppers—3 red and 3 green 2 tablespoons ground mustard —put all through food chopper, 2 cups vinegar add 1 tablespoon turmeric Boil all together 25 minutes. Seal hot.

MUSTARD PICKLE 2 quarts small cucumbers 2 quarts small green tomatoes cut 2 quarts small onions in two 2 cauliflower broken up 1 doz. green peppers cut up Put all in a jar and cover with weak brine, let stand over night. In the morn­ ing scald in same brine and drain in collander. Put 1 gallon of vinegar in a stew kettle on stove, scald not boil; to this add 3 cups brown sugar, 6 tablespoons dry mustard, 3 cups of flour, mix together and wet with cold vinegar and stir until smooth; pour into hot vinegar and stir constantly while cooking to prevent it from getting lumpy. Put your pickles in, stir well and set off stove to cool. When nearly cold stir in two tablespoons of turmeric. Stir all together and it is ready for use. Ila 0. Tagg. KETCHUP 2-12 quart baskets tomatoes— 4 tablespoons salt cook and strain—then add % teaspoon red pepper 5 cups white sugar 10c whole mixed pickle spice 3 cups vinegar 3 large onions cut in pieces Tie spice and onions in a bag. Cook all together until thick. Bottle hot and seal with paraffin around cork. Mrs. A. Randtke.

CUCUMBER RELISH 24 large cucumbers, peel, slice thin, sprinkle with salt, stand 3 hours. Put in cold water and drain. Add 4 onions, 2 green peppers.

DRESSING IVz pint vinegar y2 teaspoon turmeric 2 cups sugar 2 tablespoons flour 1 teaspoon mustard 1 tablespoon celery seed Add pickles and scald, do not boil. Can and seal. Mrs. F ay Wealthy. 57 SELECTED RECIPES

SLICED PICKLES 100 cucumbers sliced thin, soak in salt brine over night, in morning drain well and add the following: 6 large sweet red peppers sliced 3 pounds white sugar 4 large sweet green peppers sliced 4 ounces mustard seed 2 quarts small white onions whole Small piece of alum 2 V2 quarts vinegar Bring to a good boil and can. Mrs. John Hetzler. CHILI SAUCE 1 peck ripe tomatoes cut up 1 teaspoon cayenne pepper 2 cups sugar Y2 cup salt 3 large onions Pint vinegar 1 tablespoon each ground cloves, all­ spice and cinnamon Boil slowly about two hours. Ketchup the same, only strain. E sther Brown. DILL PICKLES Wash and scrub fresh pickles of the size desired and soak in cold water over night. In morning sterilize jars and fill with the pickles and a piece of dill in each jar then pour in hot solution and seal. Solution: 3 quarts water 1 cup salt 1 quart vinegar Boil. Donna O'Conor. CHILI SAUCE 54 tom atoes (20 lbs.) 3 cups sugar 3 big bunches celery 3 tablespoons salt 5 green peppers V2 pound mustard seed 5 good size onions Cook 2 to 3 hours. 3 V2 tablespoons cinnamon, 1 table- 3 cups vinegar spoon ginger, 1 tablespoon cloves % teaspoon cayenne pepper in a bag Mrs. Dan W. Egan. EVEREADY PICKLES 1 teaspoon saccharin % cup salt 1 gallon vinegar 1 box whole mixed spices % cup Colman’s Mustard (dry) Mix above and pour over washed and dried pickles packed in jars. Mrs. Albert DeYoung.

CROSBY FRISIAN FUR CO. Repairing — Cleaning — Remodeling

All Kinds of Furs

752 LAKE AYE. Glen. 206

58 SELECTED RECIPES

SACCHARIN PICKLES 1 gallon vinegar 1 ounce turmeric 10 cents worth saccharin 1 teaspoon red pepper 1 cup salt 1 ounce curry powder 14 lb. white mustard seed Mix all together. Put pickles in sealed containers. Mrs. Fred Dutcher. SWEET DILL PICKLES Cut dill pickles in thick slices. Make syrup of 3 pounds brown sugar, 1 pint vinegar, stick cinnamon, few cloves. Pour over sliced dills. On third day boil syrup again, pour over pickles and seal jars. Mrs. W. A. Doane. THOUSAND ISLAND PICKLE 1 quart onions 3 red peppers cut in strips 3 quarts cucumbers sliced thin unpeeled Sprinkle with salt, let stand over night, in morning strain off liquid.

DRESSING 1 pint vinegar 1 teaspoon celery seed 2 cups sugar 1 teaspoon turmeric 1 tablespoon mustard seed Thicken a little with flour, pour over pickles and let all come to a boil, but do not boil. Can right away. Mrs. F red Gurr. PEACH PICKLES 8 pounds peaches 1 pint vinegar 4 pounds sugar Stick 2 or 3 cloves in each peach, add a few sticks of cinnamon to vinegar. Cook peaches in vinegar until tender, take out and put on platter to cool, put in can and pour cold syrup over them, let stand 24 hours, then seal. Pear pickles may be made by same rule. Mrs. A nthony Bader. CHILI SAUCE 40 ripe tom atoes 5 tablespoons salt 10 onions chopped 5 cups vinegar 4 large red peppers 1 teaspoon cinnamon, 1 teaspoon 4 small hot red peppers allspice tied in a cloth 20 tablespoons sugar Cook slowly about IV2 hour, if too watery, pour off a little and continue cooking until thick.

Rochester Baked Bean & Salad Co. G o o d ie B a k e d B e a n s — S a la ds F r ie d F is h — C o t t a g e C h e e s e We Cater to Picnics and Parties 76 ORIOLE STREET GLEN. 4172

59 SELECTED RECIPES

BREAD AND BUTTER PICKLES 1 quart thinly sliced cucumbers 3 onions thinly sliced Wash cucumbers and dry or wipe. Slice, put with onions, sprinkle with salt and let stand 3 hours, drain. Wash off the salt, water and add: 1 cup brown sugar 2 red peppers (sweet) 1 cup vinegar y2 teaspoon turm eric 1 teaspoon celery seed 1 teaspoon horseradish Heat all together, bring to boiling point, do not boil. Stir frequently. Pack into hot, sterilized jars and seal. This recipe makes two pints. Mrs. W. A. Doane.

SWEET CHUNK PICKLES Use dill size. Make salt and water brine strong enough to bear an egg, put cucumbers in for 3 days, then put in clear water for 3 days, changing clear water each day. Wipe dry and cut in chunks about an inch long and steep (not boil) in a weak vinegar with a piece of alum (size of a walnut) for 2 hours. Drain. Weight cucumbers and put in crock, cover with following syrup. Will keep in crock. For 7 pounds of cucumbers take: 3 pounds brown sugar 1 ounce celery seed 3 pints of vinegar 1 ounce cassia buds and a few whole 1 ounce whole allspice cloves if desired 1 ounce stick cinnamon Boil sugar and spices together for 5 minutes and pour over pickles. Mrs. John Hetzler.

BREAD AND BUTTER PICKLES 12 large cucumbers sliced 6 large onions sliced Cover with handful of salt and boiling water, then let stand one hour. Drain and heat up. 1 pint vinegar 1 teaspoon celery seed 1 cup sugar 1 teaspoon ginger 1 teaspoon flour y2 teaspoon turmeric to color 1 teaspoon mustard seed Heat all together. Mrs. Harry J. Gaynor.

RED PEPPER CANNED 1 peck red or green peppers 2 cups of sugar 1 quart vinegar Wash and remove seeds and stems, cover with boiling water, let stand 2 minutes, drain and place in ice water 10 minutes, drain, pack well in jars, boil vinegar, sugar, pour over peppers and seal while hot. Mrs. L. M. McBride.

SWEET CUCUMBER PICKLES % cup salt for 300 small pickles. Wash, place in a crock, sprinkle with salt, cover with boiling water and stand over night. In morning drain and wipe dry. T ake: V2 gallon vinegar 2 tablespoons dry mustard V2 cup whole spices 4 tablespoons salt 4 tablespoons sugar A small piece alum Put all in a crock and add pickles. Weigh out 3 pounds white sugar each morning add a handful of sugar and dissolve thoroughly until sugar is all used up. Will keep in crock. Mrs. John Hetzler. 60 SELECTED RECIPES

CAULIFLOWER RELISH 3 quarts cucumbers 3 red peppers 3 large onions 3 green peppers 2 cauliflowers Put all through food chopper and sprinkle with V± cup salt, stand over night. In morning drain in cloth bag, then add: 8 cups brown sugar oz. white mustard seed 2 quarts vinegar Vz oz. celery seed Bring to a boil and thicken with 1 cup flour, 2 tablespoons tumeric powder, Vz cup dry mustard. Cook gently for 5 minutes and can in pint cans. Mrs. John Hetzler. PEPPER RELISH 12 red peppers 14 large onions put through food 12 green peppers chopper Cover with boiling water, let stand for 10 minutes, drain, repeat boiling water bath, drain through cloth bag thoroughly, and add: 1 quart vinegar 3 tablespoon salt 3 cups white sugar 1 teaspoon red pepper Cook 20 minutes, can in Vz pint cans. Mrs. Harry Thon. BALTIMORE SAUCE 2 quarts ripe tomatoes 12 medium sized onions 2 quarts green tomatoes 3 red peppers (chop fine) 1 large cabbage Chop fine and add Vz cup salt. Let stand over night. Drain. Then add: 2 quarts vinegar Vz cup each horseradish and mustard 2 pounds brown sugar seed 1 teaspoon celery seed Cook all together Vz hour and can. Very good. Charlotte Hill. MUSTARD PICKLES 1 quart green tomatoes 1 quart little onions 1 quart little pickles 1 quart cauliflower 1 quart large pickles sliced Make a weak brine, stand over night. Drain in morning. Add 2 quarts of weak vinegar, lVz cups sugar, 1 tablespoon butter. Cook until tender. PASTE FOR PICKLES 6 tablespoons of flour Vz ounce turmeric powder 6 tablespoons of mustard Mix with cold vinegar to a smooth paste. Cook until thick, then add to pickles. E mma A ndrews.

Schmanke’s Brown Bilt Shoe Store

1480 DEWEY AVE.

Buster Brown Shoes for Boys and Girls

61 SELECTED RECIPES

CANDY Mrs. Charles D oty— Chairman “Sweet are thy sticks and sticky are thy sweets.” UNCOOKED FUDGE Beat 1 egg well, mix into it slowly 1 pound confectionery sugar 4X, 2 table­ spoons soft butter, 2 tablespoons cream, 4 squares Baker chocolate, melted, 1 tea- spoon vanilla. Mix thoroughly and add nuts if desired. Put in buttered pan, cut . in squares when set. R u th Cameron. CHOCOLATE FUDGE 3 cups white sugar 1 teaspoon vanilla 1 cup canned milk 1 cup nuts 2 tablespoons cocoa 1 teaspoon butter Pinch of salt Mix sugar and cocoa together and add milk and pinch of salt. Cook very slow and stir. Cook only until a very soft ball of fudge forms in a glass of water. Remove from fire and add butter, vanilla and nuts and beat until thick, pour into a buttered pan and cool. Mrs. Ch a s. Strong. COCOANUT CREAM CANDY 1 tablespoon butter V2 cup grated fr^°h coeoanut 3A cup milk y2 teaspoon vanilla extract 2 cups sugar Melt butter in sauce-pan; add milk and sugar, stir until sugar is dissolved, heating slowly, boil 12 to 15 minutes, remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool. For chocolate cocoanut cream candy add 3 ounces unsweetened chocolate to other ingredients before boiling. Mrs. Charles D oty. PULLED MOLASSES CANDY 1 cup molasses 1 cup water 2 cups brown sugar 3 tablespoons vinegar 3 tablespoons butter Put molasses, sugar, water and vinegar into saucepan and stir; boil until very brittle when dropped into cold water; add butter and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Pull into oblong strips and cut with scissors. Mrs. Charles S trong. FUDGE 1 pound box confectionery sugar 1 small can milk 3 tablespoons cocoa 1 tablespoon butter Boil until soft ball forms in water. Add 1 teaspoon vanilla, beat in 3 table­ spoons of marshmallow whip. Add nut meats if desired. Mrs. W illiam C. Leistm an.

CHARLES HILLER D elicatessen 1339 DEWEY AVE. Open Evenings Phone Glen. 6014 WE DELIVER

62 SELECTED RECIPES

CHOCOLATE NOUGATS 2 ounces unsweetened chocolate 4 tablespoons butter 2 cups sugar 2 teaspoons glucose y2 cup water 1 cup shredded English walnut 1 teaspoon vanilla m eats Shred or grate the chocolate and put it into a sauce pan with the sugar, water, butter and glucose. Stir over fire until dissolved, then remove the spoon and boil until a little forms a soft ball when tested in cold water, or until 240°F. is registered by the candy thermometer. Pour into a wet bowl, add the shredded English walnut meats, vanilla and stir occasionally until thick. Line a small water wafer or cracker tin with wafer paper, pour in the nougat mixture and cover with another piece of wafer paper. Set aside to cool, and turn out and cut in convenient-sized pieces. Serve in paper cases. Mrs. F rank W adm an. HONEY SPONGE CANDY 1 cup strained honey 1 tablespoon vinegar 1 cup white syrup 1 teaspoon baking soda 2 cups brown sugar 1 tablespoon maple extract 1 cup water Boil honey, syrup, sugar, water and vinegar to brittle. Dissolve soda in tea­ spoon boiling water and add after taking from fire. Beat hard for 2 minutes, turn into buttered tin, which may be first sprinkled with chopped nuts, cocoanut or chopped dates and figs. Mrs. M. Legler. BUTTER TAFFY 2 cups light brown sugar % teaspoon salt % cup molasses XA cup butter 2 tablespoons vinegar 2 teaspoons vanilla 2 tablespoons water Boil first five ingredients until, when tried in cold water, mixture will become brittle. When nearly done, add butter, and just before turning into pan, vanilla. Cool, and m ark in squares. Mrs. Charles D oty. SEA FOAM 3 cups brown sugar Whites of two eggs Vz cup water N ut m eats 2 tablespoons vinegar Vanilla Boil sugar, water and vinegar until it spins a thread. Beat whites of eggs until stiff and pour syrup over the whites, beating constantly. Add nut meats and vanilla. When it begins to thicken, drop by teaspoonfuls on waxed paper. Mrs. J ohn H etzler. PENUCHE 2 cups light brown sugar % cup chopped nuts Vz cup milk or cream 1 teaspoon vanilla extract 1 tablespoon butter Put sugar, milk and butter into sauce pan. Boil with as little stirring as pos­ sible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; beat until thick and pour into greased tins. Mrs. F red D utcher. CHOCOLATE LOLLIPOPS IV2 cups sugar % cup water Vz cup light syrup 2 squares chocolate Put sugar, water and syrup in a sauce pan. Add chocolate which has been melted over hot water. Cook until brittle in water. Pour into small, buttered muffin tins to form. Insert sticks before candy becomes hard. E leanor J. W ilbur. 63 SELECTED RECIPES POTATO CANDY 1 medium potato boiled and mashed XA pound cocoanut 2 teaspoons butter 1 teaspoon vanilla Stir in 1 pound powdered sugar and beat until creamy. Place in buttered pans about 1 inch thick. Pour over it 2 squares melted chocolate. Let stand in cool place about 1 hour. Mrs. Carmen J udge. MOLASSES HONEYCOMB 3 cups molasses 1 tablespoon vinegar 1 cup granulated sugar 1 teaspoon baking soda cup w ater 1 teaspoon lemon extract Boil molasses, sugar, water and vinegar to the brittle. Stir in soda. This will make mixture foam, so use large enough kettle. Add flavoring and turn in very thin layer into buttered pans. Cool quickly. This candy should be very porous. Mrs. Charles Strong. CARAMELS 2 cups sugar 1 cup cream % cup corn syrup 1 teaspoon vanilla Vz cup butter Place sugar, corn syrup, butter and cream in sauce pan and stir constantly until the mixture boils. Let mixture boil until a firm ball forms in cold water. Remove from fire, add vanilla and pour into well oiled pan % inch thick. When cold cut into squares. Mrs. Carmen J udge. MOCHA CANDY (Uncooked) 6 tablespoons butter 2 tablespoons black coffee 4 tablespoons cocoa V2 cup nuts 2 cups powdered sugar Blend butter and chocolate and 1 cup of sugar gradually, then add 1 table­ spoon of coffee. Add rest of sugar and put in the nuts. If stiff enough, omit rest of coffee; otherwise add it. Mrs. D avid B erry. MAPLEINE SOUR CREAM CANDY 2 cups sour cream 1 teaspoon mapleine 2 cups sugar 1 pinch salt 1 cup nut meats Boil cream and sugar until a soft ball forms in cold water. Take from fire, add nuts, salt and Mapleine. Beat until creamy. Pour in oiled pan and mark to squares. Mrs. F red F ogarty. LATEL BEAUTY SALON 1280 D ewey Avenue P e r m a n e n t s Complete and Guaranteed $2.50 up Croquignole $3.95 up Special Permanents for Gray and Blonde Hair Operators: Marie, Jean, Millie Hours 8:30 to 7 no appointment necessary — no waiting Glen. 3456

COAL Famous Reading Anthracite — That Better Hard Ccal Irondequoit Coal and Supply Company

149 Ridge Road, East Glen. 6161

64 MISCELLANEOUS Mrs. P hilip Rodger— Chairman Everything odd, dizzy or queer All that was left tumbled in here. HOUSEHOLD HINTS Scratches on furniture and woodwork may be hidden by rubbing the meat of a Brazil nut (Niggertoe) over the marks. Silverware that has become tarnished can be made to look like new if permitted to stand in potato water for one hour and then taken out and washed. Paint or grease can be prevented from gathering under your finger nails by filling them up with paraffin or soap. When your job is completed, simply remove the soap or paraffin and the nails will be as clean as ever. Prunes cooked in a peach or pear pickle syrup are tasty and quite different. Half cup ground nuts added to custards forms a crust that when baked is delicious. Half a teaspoon ground cloves added to vegetable soup will give it a delicious flavor. Salt meats such as ham, tongue and beef, which are to be boiled, should be started in cold water and allowed to boil slowly until done. Add % teaspoon soda to cranberries while cooking and they will not require so much sugar. Paint the outside garbage can the same color as the house, it will be less conspicuous. Butter added to a fruit pie is a great help in preventing its boiling over and always adds to its flavor. To remove machine grease from clothing, add a little ammonia and soap to cold water and apply it to the fabric. Ammonia in which salt has been dissolved will also remove grease spots. When grease is dropped on the kitchen floor, scatter soda on it; then pour boiling water over it. Make the step ladder safe by nailing pieces of rubber on the bottom ends and avoid mishaps by the slipping of the ladder. For a shiny serge suit, lay it on a folded blanket and place on the shiny parts a clean cloth wrung from clean water (it must be very wet) iron across it lightly, with a very hot iron, twice. In icy weather, place a strip of adhesive tape, about two inches wide, the length of the sole of each rubber; this makes a very effective creeper. If a door sticks rub the edge with paraffin. When washing gloves use clothes pins to stretch fingers. When your kitchen sink becomes clogged use a cup of kerosene. When rolling pie crust use wax paper for a board, when through roll up and throw away. Meringue will always stand up if a good pinch of baking soda is added to beaten egg whites. Liquid from pickled pears is excellent in mince pies. Bath tubs and wash bowls can be cleaned easily with a cloth dampened with kerosene. To save time in shelling peas, wash them well and boil them in pods. The pods burst open when done and can be skimmed off, while the peas go to the bottom. The flavor is much better. A sprig of mint added to fresh green peas while cooking also gives them a better flavor. A tablespoon of vinegar added to the water in which eggs are poached will keep the white from spreading. To keep the egg tender, keep the water just below the boiling point. Double boilers frequently boil dry. Place a jarlid in the water container and when more water is needed the lid will rattle. Apples should be slit with a knife in three or four places before baking; the skins will not wrinkle while in the oven. Food odors can be eliminated from your refrigerator by placing a small quan­ tity of charcoal in a container on top shelf. Paper towels not only save laundry work but are useful in drying fish before baking or broiling, draining excess grease from doughnuts, fritters, croquettes, etc. The Chocolate Shop 13 Clinton Avenue North

invites you and your friends to enjoy our

HOT AND GOLD LUNCHES

Served at all hours daily

Fountain Service Home Made Candies

—“ East or West, Our Service is the Best ”—

This book was printed by-

S c h n e i d e r ,

T7 ? 7 ,fR,NTER® D i v i s i o n v R o c h e s t e r , N . y E t

CHAS. SCHNEIDER GEO. J. SCHNEIDER 248 CLAY AVENUE HETZLER BROS. ICE CO., Inc.

801 Driving Park Avenue

See the NEW “ AIR CONDITIONED ” ICE REFRIGERATORS on display at our office

All Standard Brands of Coal and Coke

Telephone Glen^ood 446

Prompt Delivery Courteous Drivers