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SHRIMP SAUCE

Put ~ pint of shrimps, previously cleaned and boiled, into a sauce pan with some butter sauce and a very little essence of anchovy. Make it very hot, add a little lemon juice and serve.

ENGLISH TEA CAKES

1~ cups flour ~ tsp. salt ~ cup sugar 2 tsp. baking powder ~ cup butter 1 egg ~ cup currants

Sift together dry ingredients, work in butter. Beat egg, reserving 1 Tbsp. to glaze cakes. Add egg and milk. Shape into small balls, place on buttered pan. Glaze Hith egg, sprinkle with sugar and bake in quick oven.

CHERRY POT PIE

1~ quarts cherries Biscuit dough made from any 1 cup '.Yater good recipe for baking powde r 1 cup sugar biscuits

Stone the cherries and boil with water and sugar. lfuen tender place in pudding dish. Lay biscuit dough, cut in small rounds on top of fruit, and bake in moderate oven for 35 minutes. Serve with lemon sauce.

2 cups hot water 2 Tbsp. corn starch 1 cup sugar 1 lemon, juice and grated rind 2 Tbsp. butter

Mix sugar and cornstarch, add boiling water gradually . Cook 10 minutes. Add lemon juice and rind and butter. Serve hot. CURRANT TART

Line a dish with puff paste, strew powdered sugar over the bottom of it, then put in alternate layers of currants and sugar until the dish is full. Cover with puff paste and bake. The addition of raspberries or mulberries to currant tart is a great improvement.

CHEESE ROASTED, TO SERVE AFTER DINNER

Mix 3 oz. grated Cheshire cheese, the yolks of 2 eggs, 4 oz. butter and 3 oz. grated bread, a tsp. of mustard, a little salt and pepper. Beat well together.

Toast some bread, cut in proper pieces, spread the cheese paste thick upon them, put in a moderate oven, covered with a dish, until hot through. Remove the dish, let the cheese brown a little and serve as hot as possible.

TRIFLE

Sponge cake or plain butter Raspberry Jam cake cut in strips Yz cup Sherry

Arrange strips of cake in serving dish and spread with raspberry jam, Pour over it the sherry and let it stand until the wine is absorbed,

Make a boiled custard of:

1 cup milk \ cup sugar 2 egg yolks

Pour the custard, after it is cool, over the cake and jam mixture. Decorate with whipped cream sprinkled with macaroon crumbs. ENGLISH PLUM PUDDING l lb. chopped suet 1/3 lb. candied fruit l lb. sugar 1 nutmeg , grated l lb. raisins ~ tsp. cinnamon l lb. currants pinch of allspice 1 pint milk 1 lb. bread crumbs 1 tsp. salt 1 lemon, grated rind and 9 eggs juice

Mix all the ingredients except the eggs, which should be beaten until light and then added. Steam for five hours in a mold, or boil in pudding cloth.

SAUCE: 1 cup butter 1 tbsp. hot water 2 cups sugar Flavor to taste. white of 4 eggs

OLD ENGLISH FRUIT CAKE

50 eggs 2 lbs. citron 5 lbs. flour ~ pint good malaga wine 5 lbs. butter 3 oz. nutmeg 5 lbs. sugar 3 oz. cinnamon 6 lbs. ra1.s1.ns 1~ oz. mace 12 lbs. currants grated peel of 2 lemons Small tsp. essence of roses

Bake in three large pans for four hours, "This will keep years, if frosted."

SCOTCH LEEK SOUP

Take a dozen leeks and simmer them in two quarts of the liquor in which a leg of mutton has been boiled. Mix one tsp. of oatmeal in cold water until it is .very smooth, thicken the soup with it, season and serve. OAT CAKES

3 cups scotch oatmeal 1 level tsp. salt 1 cup flour 2 tsp. sugar 3/4 cup any kind of ~ tsp. baking soda shortening (no lard) 3/4 cup hot water

Sift flour, sugar, soda and salt and add to the oatmeal. Chop in shortening. Mix with hot water. Chill. When throughly cold roll very thin and bake in moderate oven about 20 minutes.

SHORT BREAD

~ lb. light brown sugar 1 lb. flour ~ lb. soft butter

Cream butter and sugar together on baking board. Put sifted flour on one corner of the board, work into the creamed butter and sugar a little at a time until all the flour is used. Press flat until the short bread is about ~ inch thick. Shape into round cakes. Mark the edges with thumb and first finger and prick the center with a fork.

SCONES

4 cups bread flour 1 level tsp. soda 1 level tsp. salt 2 level tsp. sugar

Sift the above together then add 1~ cups buttermilk or sour milk.

Make a soft dough, pat out slightly, cut in triangles and bake slowly on griddle on top of stove. Turn so they are browned slightly on both sides. EDINBURGH SQUARES

1 cup brown sugar 1 cup flour ~ cup shortening 1~ cups rolled oats ~ tsp. salt

FILLING: 1 cup dates cut in pieces ~ cup water ~ cup sugar

Boil until thick. Add a dash of lemon juice.

Cream sugar and shortening. Add rest of ingredients. Fill pan 9x9x2 with ~ cup of mixture. Cover with filling, then the rest of the mixture. Bake in oven of 350° from 30 to 40 minutes. Cut in squares

IRISH STEW

1~ lbs. lean mutton cut in pieces. Season with 1 tsp. salt and ~ tsp. pepper. Cut 3 or 4 potatoes into slices. Cut 4 onions into thin slices.

Place all the above in layers in a casserole, adding a shake of salt to the potato and onion layers. Pour in enough water to cover the meat and vegetables.

Put cover on casserole and heat over the fire until warmed through, then put it in the oven and cook slowly for four hours at 250°.

Uncover at the table and stir before serving. O'BRIEN POTATOES

1 onion chopped 3 Tbsp. cream 2 Tbsp. butter 1 Tbsp. chopped pimento 4 cups cold chopped 1 Tbsp. chopped green peppers potatoes

Put onion in iron frying pan a nd cook until soft and yel­ low in 1 Tbsp. butter. Add potato and cream, cover and cook slowly for about ten minutes. Then mix in pimento green pepper and the other Tbsp. of butter. Press down firmly , leave uncovered, increase the heat so it will brown and cook for about ten minutes.

RAISIN DUFF

Crea m 4 cup butter, 2 Tbsp. suga r and 2 well beate n e ggs. Sift together 2 cups flour, 2 tsp. baking powder, pinch s a lt and ~ tsp. nutmeg . Add the dry ingr e dients to the first mix ture alternately with 1 cup milk. Dredge 1 cup of raisins, seeded a nd shredded, with ~c up f lour and add to mix ture.

Turn into a buttered mold and steam 14 hours. Serve with sweetened cream.

'it#.f,,, r- ALMOND TRIFLE

1 angel food cake 1 can (13~ oz.) pineapple 1 pkg. vanilla instant chunks, drained pudding Toasted slivered almonds 1 cup chilled whipping Chopped maraschino cherries, cream drained 1 tsp. almond extract

Bake and cool cake as usual. Tear cake into 1 inch pieces . Prepare pudding filling as directed on package. Beat whipping cream in chilled bowl until stiff. Fold whipping cream, extract and pineapple into pudding. Place cake pieces in ungreased rectangle pan, 13 x 9 x 2 inches. Spread whipped cream mixture over cake pieces; sprinkle with almonds and cherries. Refrigerate until chilled - at least 8 hours.

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HINES TRONE SICILIAN STYLE

1 bunch celery , stalks and 3/4 cup tomato paste leaves diced 3/4 lb. vermicelli or fine 2 carrots, diced spaghetti 1 can peas 6 quarts water 1 large onion, diced 1~ Tbsp. salt 3 medium potatoes ~ tsp. pepper diced Grated Parmesan cheese L ' 2 cup Italian olive oil

Clean, wash and dice vegetables , Heat olive oil in frying pan, add onions and potatoes and brown, then add tomatoes. Cook over low flame, add salt and pepper to taste,

Add celery and carrots to boiling water and cook until tender. Then add peas, vermicelli, broken in small pieces and when almost cooked, add the onions , potatoes and tomatoes. Time for cooking is about 30 minutes. Serve hot, with grated Parmesan cheese. POLLO MONFERRATO (Chicken)

2~ lb. roasting chicken 2 pimentos 6 Tbsp . olive oil 1 can tomatoes 1 o nion ~ tsp. salt 1 medium egg plant

Clean and wash the chi cken and cut in pieces . Fry quickly in olive oil a nd place in a saucepan . In the o il left in fr y ing pan, fry the onion, chopped fine, the egg plant, (which h as been previously peeled, diced, soaked in salt water a nd rinsed) and the two pimentos, cut in small pieces. Add the t oma t oes , strained o r mashed, a nd allow the sauce to cook for ten minutes. Add sauce to tl1e f ried chicken, also salt a nd a llow to cook for t\ve nty minutes, well covered. Serve h o t with buttered noodles or spaghetti, sprinkled with Parmesan cheese .

SAUCE FOR SPAGHETTI

Habe r eady t wo quarts , o r a little more, of cooled soup stock from which fat has been removed.

Fry two medium sized onions (minced) and one c love garlic, (whole) with ~ cup minced salt n ork and one ounce butter, in a large iron kettle . \vnen the onions have col ored a little, add one cup dried mushrooms, soaked in water a nd minced , with the water in which they were soaked .

T\vO cans tomato paste, mixed with about a pint of cold water .

One heaping cup celery, cut into ~ inch lengths .

One green sweet pepper, minced or shredded.

One four ounce can pimientos, minced or shredde d .

The two quarts of soup stock, a heaping teaspoon of sugar, a bay leaf, a pinch of thyme, a tablespoon of salt.

Boil for about half an hour . Remove the clove of garlic and the bay leaf.

Add one half cup bread flour and one half cup corn starch mixed together and carefully stirred with a pint of cold water into a smooth mixture.

Bring to a boil, and simmer gently with occasional stirring , to prevent burning, for an hour or more. If too thick add a little hot water or a little more soup stock.

Just before serving at the table, a piece of butter may be melted in it if desired.

Serve a generous amount of grated parmesan cheese with the spaghetti and sauce.

ITALIAN RAVIOLI

3 cups flour 1 lb. hamburg 4 eggs 1 tsp. salt 1 cup water a little pepper parsley

Beat 2 eggs, then mix with flour and salt in bowl. Roll out thin and cut in round shapes, Mix 2 beaten eggs and parsley with hamburg that has been fried in olive oil and season with salt and pepper.

Put mixture by spoonfuls on dough and fold over like turnovers. Press edges together with a fork. Then cook in boiling salted water about 15 minutes. Take up with skimmer and arrange on hot platter, Cover with tomato sauce. AL' ABRUZZESE Baked Eg g Plant

Slice egg plant about ~ inch thick , and pare. Sprinkle a bout ~ tsp. of salt on both sides of each slice . Place in colander. Let it drain underneath pressure for two or three hours until all its bitter juice is dra ined. Af ter­ wards, flour each slice a nd dip in a batte r of eggs a nd cheese with pepper to tas te. Fry in hot oil to a golde n brown.

Put in a baking pa n as follows: between each layer o f egg plant, a generous amount o f bread crumbs, a little salt and pepper to taste. Co ntinue until a ll egg plant is used . Lastly, pour one small can o f ma s hed t omatoes on t op , with 2 o r 3 Tbsp. of oil, or same amount of butter. Bake in very hot oven for ~en or fifteen minutes, uncovered.

ITALIAN PIZZA

Bread dough well raised, roll out on baking sheet about ~inch in thickness. Size depends on the quantity desired. After rolling let it stand in warm place about fif teen minutes. A stove shelf will do if it isn't too h o t. When fifteen minutes are up, with two or three fingers make dips in the Pizza so that when the condiment is added, it will be retained and not so likely to roll of f . ITALIAN CREAM CAKE

1 cup buttermilk 1 tsp. soda 5 eggs, sepa rated 2 cups sugar 1 stick of butter !z cup Crisco 2 cups sifted flour 1 tsp. vanilla !,: 1 cup of pecans 2 pkg. of Angel Flake coconut

Combine soda and buttermilk, set aside. Beat egg whites. Cream sugar, butter and shortening, add egg yolks, blend. Add milk alternately with flour. Stir in coconut, vanill a , and nuts. Fold in egg whites. Bake in three prepared pans at 325° for 25 minutes.

ICING

8 oz. cream cheese 1 box powdered sugar 1 stick butter 1 tsp. vanilla

Cream cheese and butter, add sifted powdered sugar and vanilla. naRmJiy smananand SWEDISH KOLLOPS

Cut up 1 ~ pounds of stew-beef into one inch cubes. Roll in flour and brown in frying pan. Fry one onion and add to meat together with salt and pepper. Cover with water and simmer for 2 hours. (Any left over vegetables may be added).

SWEDISH CHEESE POTATOES

Peel medium sized potatoes. Slice in thin slices but hold together in original shape of potatoes.

Place in a pan. Sprinkle with salt. Cover thickly with grated cheese. Dot with butter. Fill pan with water t o cover the lower half of the potatoes. When baking add more water if necessary.

Bake without a cover at 350° for 1 hour.

KAFFE BORD" FROM SWEDEN

1 Yeast Cake 1 cup Sugar ~ lb. Butter 4 cups Bread Flour 1 pint Hot Milk 14 crushed Cardamom Seed 4 Eggs

Dissolve 1 yeast cake in a little warm milk. Add ~ lb. butter to 1 pint hot milk. Beat well 4 eggs. Add 1 cup sugar. Combine all to soft dough using about 4 cups of bread flour.

Set in a warm place to rise for 3 hours. Add 14 crushed cardamom seed from which husks have been removed. Roll into fancy shapes. Let rise again. Bake at 375°. MANDEL HORNS

2 cups blanched almonds 5 egg whites - stiffly beaten chopped 1 tsp. vanilla 3~ cups granulated sugar

Combine almonds and sugar. Add egg whites and vanilla. Form into small crescents - sprinkle with chopped almonds and sugar.

Bake in moderate oven (350°) about 20 minutes to a delicate brown.

KAMEL KAKAR (Cinnamon Crisps)

Boil six meduim sized potatoes until mealy. Add 1 tsp. salt and mash. Add enough flour to make a stiff dough. Probably about 5~ cups. Roll very thin. Cut in 4 inch squares and bake in a hot oven (425°) until delicately browned. Remove from oven, spread with melted butter (using a pastry brush). Sprinkle with cinnamon and sugar and turn corners upward ·in toward center. Serve with coffee or tea.

COGNAC KRANSAR

~ lb. of butter 1 lb. of flour !z; lb. of sugar 1 small glass of cognac .

Cream butter - add sugar, cognac, flour. Roll out. Shape like wreaths. Bake. DANISH PUDDING

3/4 cup pearl tapioca ~ cup sugar soaked one hour 1 pinch of salt 1~ cups boiling water ~ tumbler of currant jelly

Cook tapioca in water until transparent. Add salt, sugar and currant jelly. Stir until jelly is dissolved. Pour into a glass dish and cool. Serve very cold with cream and sugar.

ALMOND RUSKS

1 cup butter 2~ cups flour or more 1 cup sugar 2 tsp. baking powder 2 eggs ~ cup blanched and chopped 3 Tbsp. cream almonds

Cream butter and add the sugar. Stir in beaten eggs. Add almonds, baking powder and flour to make a fairly firm dough. Bake in loaves. When loaves are cool cut in oblong slices and dry.

SPRITS

~ lb. butter ~ cup finely grated sweet 3/4 cup of sugar almonds (or almond extract 2 egg yolks may be used) 1 3/4 cup of flour

Mix together - put in a Sprits Press and drop on a cookie sheet and bake. TART A

~ cup sugar 1~ cups flour ~ cup butter 1 tsp. baking powder 3 egg yolks 1 tsp. vanilla 5 Tbsp. milk

Mix like any layer cake mixture. Pour into layer cake tins - well greased and floured. Spread over this dough a meringue of:

4 egg whites beaten stiff 1 cup sugar added gradually

When spreading over layer cake dough take care to keep meringue at least one inch from the edge of pan. Sprinkle with chopped walnuts. Bake in rather slow oven.

Put the two layers together with rasberry jam or custard filling. Top with whipped cream.

NORWE~IAN BREAD PUDDING

Butter slices of old white bread. Soak buttered bread in milk. Sprinkle fry-meal in the bottom of a baking dish after greasing well.

Put into the baking dish a layer of well soaked bread and sprinkle liberally with cinnamon and sugar. Sprinkle on a handful of raisins. Add layers of bread and spices and ra1s1ns. Beat two eggs and add to remaining milk. Pour into baking dish around bread. Sprinkle top with cinnamon and sugar - no raisins on top.

Bake ~ hour in a moderate oven. Serve hot with lemon sauce. SWEDISH MEAT BALLS

2 lbs. of Round Beef 1 lb. veal 1 pound of pork 1 onion preferably from Loin

Put through a meat chopper all together. Add:

2 e ggs a dash of ground all spice 2 tsp. salt 1 cup dry bread crumbs ~ tsp. white pepper 2 cups milk ~ tsp. celery salt

Beat well together. Roll into individual small balls. Fry in drippings which must be very hot so that meat balls will brown quickly . Serve very hot.

LEVER PASTEJ (Liver Loaf)

1 pound of Calves Liver - ground raw 2 eggs beaten, and mixed in 1 cup of bread crumbs ~ pound of salt pork - ground with liver

Mix all ingredients. Season with salt and pepper. Bake in a greased bread tin. Serve either hot or cold.

GURKOR (Cucumbers)

Slice cucumbers. Dilute white vinegar with water, add sugar to taste, a little salt, white pepper, chopped parsley and pour over sliced cucumbers. (If thinly sliced cucumbers are first soaked in a salt brine for 3 or 4 hours the flavor is improved. Press out brine with hands . Then pour over cucumbers the above vinegar mixture). GREECE MELACHRINO (Greek sweet cake)

Beat the yolks of 10 eggs. Add ~ pound of ground almonds with~ pound sugar. Add 1 heaped teaspoonful of cinnamon and one package of soda crackers well beaten. Mix well. Put all in a flat pan and place in oven, until it is well baked.

SIRUP: 1 lb. sugar 1 glass of water

Boil together with the juice of ~ a lemon.

After the sirup cools pour it on the hot cake.

KARIDOPITA (Greek nut cake)

8 egg yolks 8 egg whites ~ lb. sugar 8 zweibach 1 small glass whiskey rind of one- lemon 3/4 lb. walnuts

Grind nuts and zweibach together. Beat egg whites very stiff. Beat yolks until thick and lemon colored. Add sugar gradually to yolks. Add lemon rind nex t. Add nut mixture a little at a time until all is used. Fold in egg whites. Pour in large well greased Angel Food Pan. Bake 1~ hours at 350°. KOURAMBIETHES (White Short Cookies)

2 lbs. sweet butter 4 egg yolks 1 cup confectioner's sugar 2 Tbsp . brandy or vanilla 3 lbs. pastry flour 1 cup . roasted almonds, blanched and ground

Cu t the butter into p ieces in a large mixing bowl a nd l e t it stand until soft . When soft beat it \vell for about half an hour until it turns white . Add one egg yolk at a time while beating . Add the sugar gradually , t hen the flavoring. Sift the flour and add it little by litt l e to the mi xture . \{hen it thickens put that mix t ure into a l arge basin and add the rest of the flour wh ile wo rking it with the tips of your fingers for about fifteen minutes longer . Take the stiff dough , a small portion a t a time into your palm t o form any shape desired . Put them on unbuttered cookie sheets and bake in moderate oven fo r 20 minutes or until they are delicately pinky in color . \-!bile s till hot sprinkle \vith confectioner's s ugar . STUFFED TOMATOES

Wash 12 meduim tomatoes. Remove a thin slice from top of each. Save tops as they are to be used for cover. Remove seeds and pulp of tomatoes and sprinkle bottoms with sugar .

Tomato Stuffing

1 lb. hamburg (Lamb) 1 tsp. parsley or spearmint ~ cup rice pepper to taste ~ tsp. salt 2 onions finely chopped ~ cup water 1 cup tomatoes

Place onions, hamburg and butter in frying pan and cook, stirring constantly until partly done. Wash rice, add to mixture with tomatoes and ~ cup of water. Cook until thick. Add remaining ingredients and blend well. Fill tomatoes with this mixture and cover with tops. Arrange in baking pan. Place a cup of the pulp that was removed from tomatoes in bottom of pan. Add ~ cup butter also salt and pepper to taste. Cook in oven 375° for ~ hour or until tomatoes are tender.

STUFFED GREEN PEPPERS

Cut stem znd of 12 medium peppers. Save stem ends to cover after stuffing. Scoop out seeds . and parboil about 15 minutes. Drain. Stuff with same mixture as for tomatoes. Arrange in baking dish. Add one cup water and ~ cup of butter. Salt and pepper to taste. Bake at 375° until done. (about~ hour).

Small squash, small long eggplants can also be stuffed a s above. MOUSAKA (Hamburger with potatoes in oven)

Peel and slice the potatoes. Brown them slightly by frying them in lamb fat with strong fire. Grind a pound and a half of lamb together with one good-sized onion. Add salt and pepper, and boil meat. Lay the potatoe slices in a flat pan; on the layer of potatoes spread the boiled meat and cover it with another layer of potatoes.

Beat four eggs, add a pint of milk and pour it on top of the potatoes. Put in oven for ~ hour or more until it is well baked.

(This same recipe can be used with egg plants instead of potatoes).

HAL VAS (Greek pudding)

~ lb. melted butter 1 cup sugar 1 cup farina (cream of 1~ glasses water wheat) ~ cup chopped almonds

Combine butter and farina and place over low flame, stir­ ring constantly until mixture turns slightly pink in color. Be very careful not to burn mixture. Mix sugar and water in a pan and bring to a boil. Remove from fire and add almonds. Pour syrup over farina mixture gradually. The farina mixture is still over a low flame while syrup is being poured into it. After syrup is completely absorbed, and mixture has thickened remove from flame and cover with towel to let cool. Hhen warm pack in a form, turn upside down on platter and sprinkle with cinnamon.

Serves 8 persons. .\\ - _,, -~ J · ~ MEXICAN RICE

1 cup salt pork or diced 1 cup chili sauce bacon 2 cups hot water 2 large onions, sliced ~ tsp. chili powder 1 cup rice 1~ tsp. salt 2 cups tomato

Cook the salt pork or bacon in a large frying pan until crisp, remove from the fat and brown the sliced oni0ns in the fat. Wash the rice and drain it thoroughly. Remove onions from the fry ing pan and brown the rice in the fat, stirring until it is golden brown, then add the salt, tomato, chili sauce, and water.

Cover and cook until the rice has absorbed all the liquid and is tender, adding a little more water if necessary. Season with the c hili powder, add the s a lt pork or bacon and serve hot.

FRIJOLES (MEXICAN BEANS)

2 cups dried red beans 3/4 chopped onion 2 quarts water 2 cups tomatoes or 1 cup 1~ tsp. salt tomatoes and 1 cup tomato ~ lb. bacon, ham or sauce salt pork Pepper to taste

Soak beans over night. Drain and add fresh water and 1~ tsp. salt. Let simmer for two hours.

Brown the bacon, ham or salt pork in a frying pan. Remove from the pan and a dd chopped onion. Drain b e ans and combine with tomatoes, bacon, onion and seasoning. Put in baking dish and cook one and one half hours in a moderate oven (350°), Save the water in which the beans were cooked for soup. MEXICAN CHILI CON CARNE (WITH BEANS)

1 ~ lbs. lean beef, cut 3 onions, sliced thin in dice 1 cup hot water 1 can red kidney beans 1 Tbsp. flour 3 red peppers, cut fine 1 Tbsp. Worcestershire sauce 4 Tbsp. olive oil

Heat oil in frying pan, put in peppers and onions. When the onions are golden add the meat gradually and sear the beef. Add 1 cup hot water, cover and let simmer for about two hours.

Mix flour with cold water for thickening and before adding it pour the Worcestershire sauce over the meat. Cook for 10 minutes. Add more water if needed to keep the meat from scorching. Add the beans which have been heated in a separate kettle.

TAMALE LOAF

Grind 1 lb. lean beef and 1 medium onion. Add 16 seeded raisins and 8 ripe olives. Moisten with ~ cup tomatoes and season highly with salt, pepper, paprika and chili powder.

Shape into a loaf; cover with corn meal paste and bake in a covered pan. MEXICAN STUFFED PEPPERS

6 green peppers 1 Tbsp. grated cheese 12 sardines 3 Tbsp. tomato sauce 1 cup bread crumbs

Cut the tops from peppers and remove the seeds. Lay peppers in a bowl and cover them with boiling water. Let stand until the water is cold, then drain and dry the peppers inside and out with a cloth.

Remove the skins and back bones from the sardines, mash the fish and add the bread crumbs and grated cheese. Moisten with well - seasoned tomato sauce. Stuff peppers with this mixture.

Place stuffed peppers in a deep baking dish and pour over them a little toma t o sauce or soup. Bake until tender.

Transfer the peppers to a hot dish. Thicken the gravy in the pan and pour around them.

BISCOCHOS (MEXICAN TEA CAKES)

1 cup shortening ~ tsp. cloves 1~ cups granulated sugar ~ tsp. cinnamon 1 egg beaten 1 tsp. baking powder 1/3 cup orange juice 1 tsp. grated ora:nge peel 4 cups sifted flour ~ cup chopped pecan meats

Cream the shortening and add the sugar gradually. Add the egg and the orange juice. Sift the flour with the cloves, cinnamon and baking powder and add to the sugar mixture with the chopped pecan meats and orange peel Mix well.

Roll out to 1/8 irich thickness and cut into desired shapes. Place on a greased baking sheet and bake in oven of 400° for ten or twelve minutes.

SWEET SOUR PORK RIBS

2 lbs. pork ribs with 1 Tbsp. soy sauce bones in Salt 2 Tbsp. brown sugar Fat 2 Tbsp. corn starch 3/4 cup vinegar

Chop pork into pieces (1 inch), Season with salt and a little soy sauce. Fry in deep fat until brown, drain.

Put in pan with lTbsp. lard or fat, vinegar, sugar, corn starch and rest of soy sauce. Stir until it thickens. Add fried ribs and heat well. Green peppers or ginger root may be added if desired.

FRESH PEAS WITH PORK

1 lb. peas cooked 2 eggs \ lb. fresh pork salt

Chop pork very fine and cook in a little hot fat, add peas and well beaten eggs with a dash of soy sauce. Cook like omelette or scrambled eggs. MUNG CHI

1 tender chicken-3 or 1 cup dried Chinese vegetable 4 lbs. lilies 2 cups mushrooms 2 Tbsp. soy bean sauce 2 cups bamboo shoots Small piece of ginger, chopped 2 cups water chestnuts ffue ~ lb. finely shredded raw Pepper and salt to season pork ~ Tbsp. Sugar

Soak dried Chinese vegetable lilies in hot water for a few minutes. Remove hard portion of sterns. Add to mush­ rooms, washed and cut in halves, and shredded pork and soak in mixture of sugar, soy bean sauce and a Tbsp. of vegetable oil for 15 minutes. Fry the mixture in a hot frying pan greased with vegetable oil or drippings. Cook mixture about 20 minutes, then remove it from the pan and stuff the chicken with it. Rub the outside of the chicken well with cornstarch. Fry it with small pieces of raw ginger in a hot greased kettle: Keep turning chicken until evenly brown, then cover kettle and cook slowly, adding water from time to time if needed. When the chicken is almost cooked, add washed and peeled water chestnuts and bamboo shoots sliced paper-thin and cut wedge shape, and cook for 15 minutes longer. The chicken may be carved at the table like any roasted fowl. SWEET SOUR FISH

1 Fish - small cod or 2 Tbsp. sugar haddock Soy sauce 3/4 cup vinegar Salt and pepper 1 tsp. corn starch

A little Chinese wine. or light wine. Clean and gash not too deeply a few times across both sides of the fish and season with salt, a little Chinese wine and Soy sauce. Then fry in deep lard until brown on sides and drain. Lay fish on a platter. Make a sauce of the vinegar, sugar, salt, sauce and corn starch and half a cup of water. Pour it over the fish. Garnish with sliced strips of sweet pickles, preserved ginger, sweet red pepper and sprigs of parsley.

Note: A can of mixed pickles may be obtained for the sauce from a Chinese shop.

PINEAPPLE CHICKEN

6 Tbsp. flour lYz cups chicken stock, salt and 1 cup crushed pineapple pepper (drained) 3 cups diced chicken 4 Tbsp. butter Cooked rice Chopped almonds

Cook pineapple in butter, add flour and blend smoothly. Add lYz cups chicken stock and season with salt and pepper. Cook and stir until it thickens. Add chicken, Serve on rice and sprinkle with chopped almonds. CHOW MIEN OR FRIED NOODLES

1 lb. noodles 1 stalk celery sliced into fine ~ lb. shrimps or chicken strips 2 oz. ham 5 Tbsp. lard 8 mushrooms 1 Tbsp. salt ~ lb. pork or beef 5 Tbsp. flour ~ lb. bamboo shoots 2 Tbsp. Soy Sauce 1 onion

Boil noodles. Drop them into cold water and drain. Place 1 Tbsp. lard in the pan. Fry bamboo and mushrooms a little and then add the sliced meat, shrimps, onion and celery. Add to this mixture of the Soy sayee, salt and flour and cook until the same thickens. Place in another pan 4 Tbsp. of lard and when hot put in the noodles. Fry throughly, and when done add the cooked ingredients. Stir for a few minutes then place on a platter. Garnish with strips of sliced ham and serve.

SHRIMP AND BAMBOO SHOOTS

1~ lbs. shrimp 6 water chestnuts 1 ~ lbs. bamboo shoots 2 Tbsp. lard (boiled and diced) 1 small onion 6 mushrooms cut in small Peas pieces Salt and Pepper

Fry the bamboo, shrimps, onion, water chestnuts and mush­ rooms together in the hot lard for a few minutes, stirring all the while. Add salt, pepper and a little water. Cover and cook for a few minutes longer. Garnish with peas.

FRENCH LEMON PIE

Mix together:

1 cup sugar ~ cup flour

Add:

1 cup white Karo Juice of one lemon 4 eggs slightly beaten ~ tsp. lemon extract 2 Tbsp. melted butter

Bake at 350° until firm.

GOOD PIE CRUST

1 cup crisco 1 tsp. salt ~ cup boiling water ~ tsp. baking powder 3 cups flour SA VARIN

~ lb. flour Butter 1 tsp. baking powder 1 tsp. powdered sugar 2 eggs

A Savarin is one of the typical sweets that is common in French households. It is made in a mold with a hole in the centre that can be filled with stewed fruit, whipped cream or fresh strawberries.

In a warm bowl place a quarter of a pound of flour. Add one tsp. of baking powder and the beaten eggs. Mix well and let it rise in a warm place for an hour, Then mix in 1 tbsp. melted butter, a pinch of salt and a tsp. of powdered sugar. Mix without beating . Butter the mold, fill it half full and let it rise until the mold is quite full. Bake in a hot oven for 40 minutes.

Make a syrup with one half cup of sugar and one cup of wate~. When cold, add three or four spoonfuls of rum or a small quantity of apricot jam. When the savarin is cooked, pour the cold syrup over it and serve.

SOUFFLE SURPRISE

This dessert requires a light hand and plenty of courage, because it is composed of ice cream and eggs, and the ice cream covered with eggs is put in a hot oven. Put a low mold of vanilla ice cream in the centre of a silver serving dish. Seperate yolks and whites of six eggs. Sweeten the yolks, flavor with vanilla, and heat. Beat the whites until stiff. Mix yolks and whites quickly together and pour them over the ice cream. Have oven very hot. Take your courage in both hands and slip the dish into the oven. In a few minutes the eggs rise and brown delicately, and the ice cream does not melt. Serve immediately with hot plates. EPINARDS (Spinach in various ways)

Prepare the spinach by washing thoroughly. Boil in very little salted water for 5 minutes, Drain thoroughly and chop fine, Put in a sauce pan with 2 ounces of butter, salt and pepper and cook 5 minutes.

Mix the yolk of a fresh egg with 2 Tbsp. of thick cream. Add to spinach and serve, Garnish in various ways by using either poached eggs hard-boiled eggs cut in half, triangles of fried bread, slices of fried ham or tiny sausages .

CARROTTES A LA VICHY (Carrots)

Carrots Sugar Butter Salt

Scrape the carrots, cut in thin slices lengthwise and put in a saucepan with a lump of butter, a little salt and a tsp. of sugar, Add just enough water to cover. Cook until there is no more water in the pa n. Carrots should be soft and beginning to brown in the butter. Place in a hot dish, sprinkle with chopped parsley and serve.

If desired cream may be added just before removing from fire. ESCALOPES DE VEAU A LA BOURGEOISE (VEAL CUTLETS)

Cut a number of small slices of veal. Break an egg into a bowl, add salt and pepper to taste and beat well. In another bowl mix an equal quantity of bread crumbs and gruyere cheese. Salt and pepper the slices of veal, dip into the egg and then into the bread crumbs. Saute in butter and serve on a bed of dry rice, covered with any well seasoned tomato sauce.

ROAST DUCK

2 ducks 1 g lass sherry 4 oranges Port or Walaga wine !z lb. butter

Put the ducks in a pan over hot fire until most of the fat has been extracted. Throw the fat away and repeat the process. When all possible fat has been discarded, put 3 tsp. butter in the pan and place in a very hot oven. Baste and turn frequently for 1~ hours,

Remove ducks from pan and keep hot, Add to butter and juice in pan 1 glass wine, the oranges sliced very thin and the rinds cut in fine strips. Cook over a hot fire until almost as thick as marmalade,

Place ducks on a platter, pour over them the orange sauce and serve. ONION SOUP

6 large onions. Peel and cut in 1/8 inch slices. 3 Tbsp. Butter melted in earthen soup casserole.

When hot add sliced onions and cook gently until golden in color. Add 2 quarts chicken or beef stock well seasoned. Simmer all together for 45 minutes. Toast rounds of bread, one to each person and cover with grated parmesan cheese. Place carefully on top of boiling soup. Re-cover casserole and place in oven for 10 minutes. Serve from casserole at the table.

RAGOUT DE VEAU

2 lbs. veal cut in pieces Sprig of thyme and a few ~ lb. bacon in slices sprigs of parsley 2 large onions Salt and pepper 2 Tbsp. Butter ~pt. sour thick cream Bay Leaf

Place butter in covered casserole until melted. Cover bottom of casserole with bacon, then with sliced onions and herbs tied in a bunch. When smoking hot, add veal which has been salted and peppered, Cover and cook slowly for one and a half hours. Remove the veal and bacon, place on a hot dish. Strain sauce, add cream and pour over meat.

Serve with a ish of dry rice, boiled in salted water for twenty minutes. Japan HOT-POT

Oriental Hot-Pot is perfectly suited for informal "do-it­ yourself" dining. Guests dip raw food into the broth to cook to their liking, then into sauces of their choice. An added treat is the broth itself, shared by all at meal' s end!

HOT-POT COOKERY

1. Before serving time, wash, slice or section foods. Arrange foods which will be cooked by the guests at the table on a large platter.

2. Heat broth (2 quarts) in wok.

3. Supply each guest with wire ladle or slotted spoon. Place 3 to 5 pieces of food in ladle or spoon and hold in broth until foods reach desired degree of doneness.

4. Each person should be given little side bowls of condiments to use for dipping. Side bowls of rice may be served.

5. When cooking of meat and vegetables is completed, bring remaining broth to a boil and serve to guests. Rice or drained, cooked noodles may be added to the broth. FOODS TO USE FOR HOT-POT COOKERY (should be bite-size or cut in thin slices)

MEATS AND SEAFOOD:

Chicken breast; boned, skinned Flank or round steak; tenderized, sliced across grain Sirloin or tenderloin steak Meduim-sized shrimp; shelled, deveined, sliced lengthwise Canned oysters, drained Scallops, cut in half Canned abalone, drained Lamb; lean, boneless

VEGETABLES: Cauliflower segments Carrots; peeled, thin round slices Green onions, 2-inch segments Leeks, 2-inch segments Broccoli segments Celery Cabbage, broken pieces or thin slices Celery, strips or slices Eggplant, cubed Watercress sprigs Green pepper, strips or slices Spinach leaves Bamboo shoots, sliced Water chestnuts, sliced Mushrooms, sliced in "T" shapes Asparagus, l-inch segments HOT-POT BROTH

2- 10~ oz. cans chicken 2-10~ oz. cans onion soup broth 2-10~ oz. cans beef broth

1. In WOK, combine soups. Heat at 225° degrees, uncov­ ered, and stir occasionally until mixture reaches a boil, about 10 minutes. 2, Follow general directions for HOT-POT cookery. If "weaker" broth is desired, dilute with water. All chicken, all beef or an equal mixture of chicken and beef broth may be used. Makes 2 quarts cooking liquid.

MIZUTAKI SAUCE

1 egg 1/3 cup sour cream 2 Tbsp. rice wine vinegar 2 Tbsp. soy sauce or white wine vinegar 2 Tbsp. rice wine or sherry !t; tsp. dry mustard 1/3 cup beef broth, chicken 1 cup vegetable or peanut broth or soup stock oil

1. In a blender, combine the egg, vinegar, dray mustard and !t; cup of oil. Blend at high speed until blended. 2. With blender on high, gradually add remaining oil in a slow steady stream. After all oil is added, blend 30 seconds and pour into bowl. 3. Stir in sour cream, soy sauce, rice wine or sherry and broth. Refrigerate until serving time. Makes about 2 cups or 6 to 8 servings.

HINT: l!t; cups of prepared mayonnaise may be substituted for the egg, vinegar, dry mustard and vegetable oil. PEANUT SAUCE

~ cup chunk style peanut 5 Tbsp. water butter !z tsp. sugar 2 tsp. soy sauce 1/8 tsp. garlic salt

1. In a bowl, combine peanut butter, soy sauce, 1 table­ spoon water, sugar and garlic salt. 2. Gradually add remaining 4 tablespoons water, and stir until evenly blended. Makes about !z cup sauce.

SOY SAUCE WITH GINGER

!z cup soy sauce 1 tsp. ground or powdered ginger

1. In small 1-quart sauce pan, combine a small amount of soy sauce and ginger to form a paste. 2. Heat on low simmer setting of range. Stir and grad­ ually add soy sauce until mixture reaches a boil. Serve hot or cold. Makes !z cup sauce. TEMPURA

2 cups peanut or vegetable oil 1 tsp. salt

1. Wash, slice or section foods.

2. Prepare favorite tempura batter

3. Pour oil into WOK, add salt (to control spattering) and preheat at 400 degrees.

4. Use fondue forks to place in and remove food from hot oil. Dip selected food in batter and drop in hot oil. When food rises to surface of oil and batter has puf­ fed and browned, ·turn over and fry other side about 3 to 4 minutes. Remove to plate and allow to cool and drain a few seconds before eating.

5. Each person should be given little side bowls of soy sauce, sweet and sour sauce, hot mustard, gr a ted white radish or lemon wedges to use for dipping and season­ ing tempura-fried foods.

HINTS:

1. When oil has reached proper frying temperature, a l-inch cube of bread will brown in 50 to 60 seconds.

2. Use fresh oil for each tempura party. To clarify or remove "off-flavors" from used oil, fry a few slices of raw potato. Fry until browned and discard.

3. Raw meats and seafood may be dipped in bowl of beaten egg instead of batter before frying. FOODS TO USE FOR TEMPURA FRYING (should be bite-size or cut in thin slices)

MEATS AND SEAFOOD:

Cooked chicken, diced Cooked or canned ham, cubed Browned l-inch meat balls Sauteed chicken livers Cocktail weiners, halved Frankfurters, cut in ~-inch slices Tuna or salmon Lobster, shelled Scallops, shucked Clams, shucked Oysters, shucked Raw shrimp, shelled and deveined Frozen breaded shrimp, unthawed (do not dip in batter) Prawns - leave tail on and cut lower side to prevent curling

VEGETABLES:

Green string beans, tips and strings removed Eggplant, thin strips or quartered in ~-inch sections Sweet potato; peeled, ~-inch slices Parsley sprigs Lotus root, thin strips or slices Cauliflower segments Onion rings Carrots, ~-inch slices or thin strips Celery, thin strips or slices Spinach leaves· Green onions, 1 or 2-inch lengths Turnip; peeled, thin strips or slices Bamboo shoots, sliced Water chestnuts, sliced Mushrooms, small whole or "T"-shaped slices Cucumber, thin slices or quartered LIGHT-AIRY BATTER

1 egg, separated ~ tsp. salt ~ cup sifted flour ~ tsp. pepper 2 Tbsp. cornstarch ~ cup cold water

1. In small bowl, beat egg white until stiff peaks form.

2, Sift flour, cornstarch, salt and pepper.

3. In another small bowl, beat egg yolk and water until frothy and "lemon-colored,"

4. Continue beating egg yolk mixture while gradually adding sifted flour mixture. Beat until smooth.

5, Fold beaten egg white into egg-flour mixture. Stir occasionally when tempura cooking. STIR-FRYING

Stir-Frying is the most characteri$tic method of Oriental cooking and is especially suited to the Wok. The key to this cooking technique is the timing. Because Stir­ Frying itself is very rapid, all foods must be prepared before the cooking process begins.

SUKIYAKI (soo-kee-yah-kee or skee-yah-ke)

~ cup peanut or vegetable 1-10 to 12 oz. can bamboo oil shoots, drained (about 1 lb. tenderloin, sirloin 1~ cups) or tenderized round steak 2-6 oz. cans water chestnuts, cut into diagonal strips drained and thinly sliced ~-inch by 2-inches about 1~ cups ~ lb. washed fresh sliced 1 tsp. monosoduim glutamate mushrooms (about 4 cups) ~ cup chicken broth or or 1 chicken bouillon cube 1-Soz. can sliced mushrooms dissolved in ~ cup hot water drained 1 green pepper, sliced into 1 cup diagonally sliced thin strips celery into ~-inch 1 Tbsp. brown sugar strips 1 tsp. salt 2 medium-sized Spanish ~ cup soy sauce onions, sliced diagonally 3 cups raw spinach leaves, ~ head Chinese or celery torn in large pieces (about cabbage, cut into ~-inch 5 oz.) diagonal slices (about 4 cups)

1. Pour oil into WOK. Preheat, uncovered, for 4 minutes at 375° degrees. (Make sure all foods are sliced and measured before starting and arrange on large platter.

2. Place meat in hot oil and stir-fry for 2 minutes. Push up the side. 3. Add mushrooms and stir-fry for 2 minutes. Push up the side.

4. Add celery and stir-fry 2 minutes. Push up the side.

5. Add onions and stir-fry 2 minutes. Push up the side.

6. Add cabbage and stir-fry 2 minutes. Push up the side.

7. Add bamboo shoots, water chestnuts, rnonosoduirn glu- tarnate and chicken broth. Stir once and cook for 2-rninutes. Push up the side.

8. Add green pepper, brown sugar, salt and soy sauce. Stir once and cook for 30 seconds. Do not push up the side.

9. Sprinkle spinach over top of all ingredients in WOK, cover and simmer for 2 minutes. Reduce heat to "warm" for serving. Gently stir all ingredients together and serve immediately with hot steamed rice, browned rice or chow rnein noodles and soy sauce. Makes 6 to 8 servings.

HINTS:

1. Be careful not to overcook meat or vegetables.

2. Meat is easier to slice if partially frozen or placed in freezer about 1 hour before slicing.

3. Sliced chicken or fish may be substituted for beef.

4. Cut mushrooms through stern and crown into little "T" shapes.

5. Do not substitute beef broth for chicken broth.

6. Watercress, sliced in l-inch lengths, may be substi­ tuted for spinach. CHICKEN ORIENTAL

4 oz. blanched slivered, 1 cucumber, unpeeled and sliced or whole almonds thinly sliced crosswise 3 Tbsp. peanut or vegetable ~ cup chicken stock or broth oil 2 tsp. sherry or dry white ~ cup chopped onion wine 4 chicken breasts; boned ~ tsp. powdered ginger and thinly sliced or 1 tsp. soy sauce cubed ~ tsp. cold water 1-6 to 8 oz. can diced or Dash salt sliced bamboo shoots, Dash pepper drained 1-6 oz. can water chestnuts drained and sliced

1. Place almonds in shallow pan and brown in preheated 400° degree oven for 8 to 12 minutes.

2. Pour oil into WOK and heat at 375° degrees until signal light goes off, about 3 minutes.

3. Add onion and stir-fry 1 minute. Push up the side.

4. Add~ of chicken and stir-fry 1 minute. Push up the side. Repeat with remaining chicken.

5. Add bamboo shoots and water chestnuts and stir-fry 1 minute. Push up the side.

6. Add cucumber and stir-fry 1 minute.

7. Add chicken stock or broth, sherry or wine, ginger and soy sauce. Heat 1 minute, uncovered.

8. In small bowl, combine cornstarch and water. Stir slowly into hot liquid in WOK. Add salt and pepper. Stir and heat until liquid thickens, about 2 minutes.

9. Reduce heat to "warm" for serving and gently stir all foods together with sauce. Serve over rice or noodles and sprinkle with almonds. Makes 4 to 6 servings. SPINACH SALAD

3 Tbsp. butter 1 tbsp. grated Parmesan cheese 2 tsp. sesame seed ~ pound raw spinach; washed, ~ cup bottled Italian drained and cut into l-inch vinegar and oil dressing pieces 1 cup. ~-inch bread cubes

1. Melt butter in WOK at 325° degrees. Add sesame seeds and stir-fry until brown, about 2 minutes.

2. Remove browned seeds from WOK with spoon and stir into salad dressing in small bowl.

3. Add bread cubes to hot butter in WOK and saute until cubes are golden brown, about 5 minutes. Turn heat control to "off."

4. Remove browned bread cubes and toss with grated cheese in small bowl.

5. Place spinach in serving bowl and toss with sesame seed and salad dressing mixture. Add cheese croutons and toss lightly. Makes 4 to 6 servings.

FRIED RICE

3 slices bacon, cut in half 2 Tbsp. soy sauce ~ cup diced onion ~ cup water 1 cup cooked rice 2 slightly beaten eggs

1. Lay bacon slices over heating base in WOK. Turn heat control to 350° degrees. Fry bacon until crisp, about 6 minutes. Remove bacon, drain on paper toweling and crumble.

2. With bacon drippings in WOK, stir-fry onion for 2 minutes.

3. Add rice and stir-fry for 7 to 8 minutes. 4. Add soy sauce, water and crumbled bacon. Reduce heat to 250° degrees.

5. Pour eggs on top of rice mixture. Stir-fry for 3 to 4 minutes or until egg is cooked. Reduce heat to "warm" for serving. Makes 4 servings.

HINT:

Recipe may be doubled. WON TONS (GEOZA)

3 cloves garlic buttons, 2 lb. lean ground pork (not minced sausage) 3/4 small head cabbage, 2 eggs, beaten chopped 2 Tbsp. sesame oil 2 bunches green onions, Salt chopped Soy sauce ~ tsp. fresh ginger root, Pepper to taste finely ground Egg roll skins

Mix garlic, cabbage, onions, ginger, pork, eggs, sesame oil, salt, soy sauce and pepper in large mixing bowl. Cut egg skin into 4 equal parts. Place a teaspoonful of meat mixture into center of egg skin. With your finger­ tip, dip into water and rub two inside edges of egg skin; seal and crinkle edges together. Fry in ~ inch Crisco oil until golden brown. These may be frozen either cooked or uncooked by flat layered with waxed paper between each layer. This recipe will make dozens of Won Tons.

EGG ROLL

Shrimp, sauteed 1 small bunch celery, thinly 2 lb. lean pork, chopped sliced (not sausage) 1 small can bamboo shoots, l pkg. dried black mush­ sliced rooms, soaked (no stems) 1 can bean sprouts 1 small can water chest­ Salt nuts chopped Egg roll skins 3 Tbsp. cornstarch

Saute shrimp separately in small amount of Crisco oil. Saute pork, mushrooms, water chestnuts, celery, bamboo shoots and bean sprouts in Crisco oil, enough to cover bottom of frypan, for 2 minutes, stirring constantly and very quickly. Add shrimp and salt to taste. Mix corn­ starch and enough water to make a paste. Add to vegetable and meat mixture. Place 3 tbsp. mixture onto center of whole egg roll skin. Lightly wet all four inside edges with water; roll up and water seal the edges. Fry in 1 inch deep Crisco oil until golden brown. This recipe will make several dozen egg rolls. Good old American ReciPes

''·• .# dJ~~r: "(' OVEN SALMON CAKES

1~ cup coarsely cruched Dash of Worcestershire cheese crackers (about 30) Sauce 1 slightly beaten egg 1 (16 oz.) can salmon 2 Tbsp. parsley (drained and flaked) 2 Tbsp. sliced green onion 2 Tbsp. milk Dash of pepper 1 cup shredded sharp cheese 1 Tbsp. oleo, melted

Combine 3/4 cup cracker crumbs, egg, parsley, onion, milk, pepper, and Worcestershire. Add salmon and cheese; mix thoroughly. Shape into 5 patties. Mix oleo with remaining crumbs, Coat patties with mixture. Place on ungreased baking sheet. Bake at 400° degrees - 15 minutes.

CARROT CASSEROLE

1 bunch carrots ~ medium pepper (green) 1 medium onion 2 Tbsp. sugar 2 Tbsp. cream salt and pepper to taste 1 cup grated cheese

Peel carrots and boil until tender. Drain well. Mash. Saute onion and pepper in butter. Add to carrots. Add cream, cheese, and seasonings. Mix well and pour into buttered casserole. Bake in 300° oven 30-40 minutes. (You may substitue celery for the green pepper, if desired). INSTANT COCOA

1 lb. can Nestle Quick 1 lb. jar powdered coffee cream 1 small box powdered milk 3/4 box powdered sugar (8 quart size)

Mix all ingredients together and store in covered container ·When ready to serve, use 1/3 cup and fill cup with boiling water.

If you like mocha just add \ to ~ tsp. instant coffee to your boiling water and chocolate mixture. You can also add a dash of vanilla for another variation.

TOASTED BREAD

Prepare:

~ cup butter ~ tsp. celery seed ~ tsp. salt Pinch of cayenne ~ tsp. paprika

Remove crusts from unsliced loaf of white bread, leaving bottom crust. Cut lengthwise once and cross-wise in large slices. Spread butter mixture on all sides except bottom. Stand on cookie sheet and do not wrap. Bake at 350° for 15 to 25 minutes. CHICKEN CASSEROLE

2 fryers - 3 lb. each 2 tsp. salt 3/4 cups flour ~ tsp. pepper

Dredge chicken with flour. Brown chicken on all sides. Remove to 3 quart casserole. Lightly brown almonds in drippings. Stir in remainder of flour mixture.

~ cup butter or margarine 2 Tbsp. ketchup ~ cup slivered almonds 1 cup dairy sour cream 11z; cups water 1 can peaches (29 ounce) 1 can condensed beef 1 cup grated Parmesan cheese consome

Gradually stir in water and consome. Add ketchup and cook. Remove from heat and stir in sour cream. Pour over chicken, cover and bake in moderate oven 375° for 40 minutes.

Arrange peaches, cut side up on chicken and sprinkle with the Parmesan cheese. Return to oven, uncooked, 10 minutes. Makes 8 servings.

ZUKINI SQUASH SOUP

Saute:

1 medium onion, chopped ~ tsp. basel leaves 2 Tbsp. parsley 2 Tbsp. butter

Slice in 1z; inch slices and cook with above:

6 medium yellow summer 1 cup chicken broth squash 1 tsp. salt 1 medium zukini squash 1z; tsp. white pepper other seasonings

Cook over low heat 15 tninutes. Blend in blender. Add 1 cup half and half or milk.

Chill and sprinkle with chives when served. BLENDER BEVERAGES

HAWAIIAN ICE

1 can (6 oz.) frozen 10 - 12 ice cubes concentrated orange juice 1 jar (4 oz.) maraschino (not thawed) cherries and syrup 1 cup water 1 can (Soz.) crushed pineapple

Place orange juice, water, and pineapple in blender. Blend until smooth, add ice cubes and blend until ice is crushed, Add cherries and juice and blend until mixed. Serve immediately. Yields 4~ cups.

PINEAPPLE COOLER

1 can (6 oz.) frozen pine­ 1/3 cup powdered milk apple juice (orange juice ~ cup sugar (approximately) can be substituted) 8 ice cubes 2 cans water

Put pineapple JU1ce, water, milk, and sugar in blender in order given and blend on low speed, Add ice cubes and blend on high speed until consistency of thick milk shake. Garnish with cherries or strawberries and pineapple chunks threaded on straws. BRAN MUFFINS

4 e ggs beaten well

Add :

1 cup mazola 2~ cup sugar

Mix and add alternately with:

1 quart Buttermilk 2 t sp . salt 5 cup flour 4 tsp. soda

Stir in 1 - 15 oz. box Raisin Bran. Bake in muffin tins 12-15 minutes a t 400°. Will keep up to 6 weeks in the refrigerator.

GRAHAM CRACKER COOKIES

1 s tick of margarine ~ cup sugar 1 stick of butter (do not substitute)

Bring to a boil and pour over a layer of graham c rackers in a cookie sheet. Bake at 350° degrees, 8 t o 10 minutes , or until lightly brown. Break into cookies. CREAM PIE MERINGUE

2 Tbsp. sugar Yz cup water 1 Tbsp. cornstarch

Boil until thick and clear. Put aside until cold.

Make crust and pie filling.

3 egg whites and tiny bit salt; beat until soft peaks. Add 6 Tbsp. sugar gradually and beat until very stiff. Beat in cornstarch mixture and put on pie.

Bake in 350° oven for 20 to 25 minutes.

ICE BOX CHERRY PIE

2 envelopes dream whip 1/3 cup lemon JUlce 1 can tart cherries, 1 can eagle brand milk drained pecans

Mix eagle brand and lemon JUlce. Add bulk of your dream whip which has been whipped. Add cherries and pecans. Top with remaining dream whip.

Use pie crust or graham cracker crust. MILLIONAIRE PIE

2 cups powdered sugar 1 large egg 1 stick (~ cup) margarine, ~ tsp. salt softened ~ tsp. vanilla

Cream together until well-blended and fluffy. Mixture will be fairly stiff. Spread into pie crust or graham cracker crust. Chill.

TOPPING

1 cup heavy cream 1 cup crushed pineapple, drained ~ to 3/4 cup pecans well. (Pineapple in heavy syrup adds to the sweetness of the cream without using sugar ) .

Whip cream until it peaks. Fold in pineapple and nuts. Spread on other mixture. Chill. DATE MUFFINS

1 cup dates (ground or 1 cup hot water cut up) 1 tsp. soda

Pour water over dates and soda and let cool.

Add to first mixture and beat well:

1 cup sugar 3/4 tsp. salt 1 Tbsp. butter 1 egg

Add:

2 cups flour 1 tsp. vanilla 1 tsp. baking powder nuts

Bake at 350°.

CHERRY MUFFINS

1/8 pound butter (not 2 well beaten egg yolks margarine) 1 cup flour ~ cup white sugar ~ tsp. baking powder ~ cup brown sugar 2 Tbsp. Marachino cherry juice

Cream butter and sugar. Add flour, baking powder and cherry juice. Then add egg yolks. Line small muffin tins with aluminum foil. Sprinkle with finely chopped pecans. Put. in 1 tsp. of dough then a cherry, then another tsp. of dough. Sprinkle top with pecans.

Bake for 10 minutes in 400° oven. Roll in powdered sugar while warm. Store in covered tin. They improve with age. MYSTERY PECAN PIE

1-8 oz. pkg. cream cheese 3 eggs 1 egg !t; tsp. salt 1/3 cup sugar 1 tsp. vanilla 1 tsp. vanilla 1 cup white or dark corn unbaked pie shell syrup 1~ cups coarsely chopped !t; cup sugar pecans

Cream together cheese, 1 egg, 1/3 cup sugar and 1 tsp. vanilla until fluffy. Spread in bottom of unbaked pie shell. Sprinkle pecans over cheese mixture.

Beat the 3 eggs until fluffy. Add syrup, vanilla, and !t; cup sugar, mixing well. Pour over pecans.

Bake at 375° for 35 to 45 minutes. If pie browns too soon, cover top with aluminum foil. LACE QUICKIES

, ~ cup unsifted flour 2 Tbsp. undiluted evaporated ~ tsp. baking powder milk ~ cup sugar 2 Tbsp. light corn syrup ~ cup quick - cooking oats 1 Tbsp. vanilla 1/3 cup butter

In a meduim mixing bowl thoroughly stir together the flour, baking powder and sugar; stir in oats.

In a small saucepan over very low heat melt the butter; remove from heat; stir in milk, corn syrup and vanilla; add to flour mixture and stir well to mix.

Drop by rounded teaspoonfuls at least 4 inches apart onto ~ngreased cookie sheets. Bake in a preheated 375° degree qven until lacy and brown - about 8 minutes.

J.;et stand 1 minute before scraping from sheets with a wide metal spatula; let cool on wire .racks. Store in a tightly covered tin box. Makes about 3 dozen.

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RepublicBank Lubbock P.O. Box 421 806/762-8800 916 Main Street Lubbock, Texas 79401