Three Meals a Day Recipe Review", with More-Many More- New Recipes for You

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A fore word is such a hard thing to write. One can say so little when she wants to say so much . Anyway, this is the second edition of "Three Meals a Day Recipe Review", with more-many more- new recipes for you. Since it is a review of recipes given in The Evening Telegram, it does not mean it is a complete recipe book , but with your previous edition and ones to follow - it will eventually make a complete recipe set. You wi ll not e there are certain advertisers through the book who ha ve helped make this book possible to you at its low price. Will you remember them when you are shopping-all products advertised are ones I can sincerely commend. Someone said "the way to a man's heart is through his stomach." This , no doubt, makes a cook book ful l of recipes for happiness. ~,foy I then wish you much happiness through "Three Meals a Day." Sincerely, The Woman's Page in The Evening Telegram

There isn't a problem that confronts the house- wife in the routine of her daily duties or her social activities that cannot be answered through the WOMAN'S DEPARTMENT of the Telegram.

Just as Jessie Read offers helpful suggestions each day in her cooking column, Emily Post will keep you in touch with social customs, Lois Leeds will assist you with beauty problems and of course there is the ever popular Dorothy Dix whose daily column is read by millions of women.

The Woman's Department of the Telegram is yours l Use it. The ladies in this department are anxious to help you with any of your problems.

THE EVENING TELEGRAM

"Toronto's Most Interesting Newspaper" THREE MEALS A DAY 3

Appetizers Cocktails Hors d'oeuvres

Stuffed Celery Rainbow Cocktail 12 small pieces of celery. 2 cups watermelon balls or cubes. 1h cup cream cheese. 1 cup canteloupe balls or cubes. 1 teaspoon onion juice. 1 cup honeydew melon balls or cubes. Paprika. 1/s teaspoon salt. Salt. 2 tablespoons sugar. Blend seasoning into cheese, fill stalks Juice from 2 limes. and sprinkle with paprika. Combine ingredients. Chill well and serve piled in a sherbert glass garnished Variations: with mint leaves or small nasturtium ( 1) Use Roquefort cream cheese leaves. spread. (2) Combine ¼ cup lobster paste or • minced lobster with an equal amount Grapefruit and Orange Cocktail of soft butter. 3 grapefruit. (3) ½ cup white cream cheese com- ¾ cup orange juice. bined with 1 tablespoon anchovy paste. 1/s teaspoon mint flavoring. 2 tablespoons fruit sugar . Mint leaves. Sardine and Tomato• on Toast Prepare grapefruit by cutting into sections. Place in a bowl with other in- Spread slices of bread with butter. gredients except mint leaves. Cover Trim off crusts. Arrange with slices of and chill until ready to use. Arrange in peeled tomatoes, cut into fingers and sherbet glasses and garnish with a mint place · one sardine on each finger. leaf. Sprinkle with grated cheese. Put on a buttered baking sheet near the bottom • of a hot oven 425 degrees F . so the bot- Sardine Savouries tom of bread will brown. Serve hot. 1 tin sardines. ½ cup white cream cheese . 1 ½ teaspoons horseradish. Celery Stuffed• With Sardines Bread strips. Remove sardines from tin. Drain. Drain sardines. Combine horseradish Remove tails and mash, mixing in and cheese. Spread this mixture on lemon juice and white pepper. Stuff this strips of buttered bread and place a mixture into cleaned r:elery stalks. sardine on top of each strip. Garnish Serve well chilled . with paprika and parsley. • • Toasted Sardine Stuffed Prunes Combination Cocktail Remove sardines from can and drain. 1 cup pineapple cubes. Trim off tails and mash well. Add 2 1 cup whole strawberries. tablespoons of any desired relish. P ack 1 cup grapefruit sections. this mixture into about 12 large stoned 2 tablespoons fruit sugar (if desired). prunes. Roll pr unes in a strip of bacon 1 tablespoon lemon juice. and broil until bacon is crisp. Combine all ingredients and chill well before serving. Serves 5 to 6 . Pineapple Mint• Cocktail 2 cups diced fresh pineapple. • 1 cup diced grapefruit sections. Maraschino Pineapple Cup 1 small bottle mint cherries (green). 2½ cups fresh pineapple cubes. Juice from the cherries. ¼ cup halved maraschino cherries. 1½ tablespoons fruit sugar. 2 tablespoons maraschino syrup. Combine all ingredients, having the 1 tablespoon liquid honey. cherries cut in halves. Now chill very Combine all ingredients and place in thoroughly and serve in sherbet glasses. refrigerator to chill. Serves 4.

"JUNKET" Rennet Tablets transform milk into Rennet Custards. 4 T HRE E MEALS A DAY

To Prepare Bread for Canapes Sardine and Egg Canapes Cut slightly stale bread into quarter- Mash sardines to a paste. Add lemon inch slices. Cut the bread into fancy juice, salt and pepper to taste. Take shapes using fancy cutters. Do not have hard-cooked egg and chop the white them too large. Toast the bread on one finely, also take the yolk and press side only, quickly. through a seive. Spread prepared shape The fancy shapes are also quite deli- with sardine paste. Divide the shape in cious fried in deep fat and drained on half with a narrow strip of pimiento. brown paper. Have the fat quite hot at Sprinkle one half with egg yolk and the 390 degrees F. other half with egg white. To make canapes for passing with Note- Pate de fois gras or devilled cocktails of any kind- here are a few ham may be substituted for the sar- flavored butters that are interesting to dines. spread on the small rounds of bread. These can be topped with: • Cheese and Tomato Canapes ( 1) A slice of hard cooked egg, then Place small slices of tomato on round an olive half. of bread. Sprinkle with salt. Top with (2) A circle of sliced olives. mould of cheese forced through fancy ( 3) A sardine or a cucumber. tube. Garnish with parsley. ( 4) Shrimp or caviar. • • Cheese and Olive Canapes Flavored Butters Cover prepared rounds of bread with (1) a soft cheese spread. Outline the edge ½ cup soft butter. with thinly sliced olives. ½ cup m inced parsley or watercress. 1 tablespoon lemon juice. 2 teaspoons onion juice. • Use with fish. Christmas Juice Cocktail 1 cup tomato juice. (2) 2 cups pineapple juice. ½ cup softened butter. Combine these two juices. Add a 1 cup chili sauce or chutney relish. pinch or so of salt-according to amount Use with cucumber, tomato or egg. already in the tomato juice. Chill well and serve with assorted hors d 'oeuvres . • Serves 6. This can be passed in the liv- Sardine Canape ing room. Cut bread in rectangles and toast. • Sprinkle sardines with lemon Juice. Fruit Cocktail in Red Apple Cups Roll in thin strips of bacon. Place sar- (For 6) dines in shallow pan with the bacon 6 bright red apples. ends underneath. Cook at 425 degrees 1 cup grapefruit sections. F. until bacon is crisp (about 10 min- ½ cup diced• apple. utes). Arrange on toast strips and garn- 1 oan diced fruit cocktail. ish with parsley. Scoop out the inside of the apples after thoroughly washing and polishing • them. Rub the inside o.f the apples with Caviar Canapes sliced lemon. Combine the other ingre- For these it is best to use the tiny dients and chill well. Pile this mixture flaky cases called caviar cups or bis- into the apples, topping with cherries cuits. Reheat these in the oven until you will find in the canned cocktail. crisp. Sprinkle the caviar with lemon or onion juice and pile into the cases. • Top with a bit of lemon rind or pimi- Broiled Grapefruit ento. Choose large, juicy grapefruit. Cut in half and loosen sections in regular way, • cutting the pith out of the centre. Just Shrimp and Cucumber Canapes before using, sprinkle 2 teaspoons Place a slice of salted cucumber on brown sugar over each half and place a round prepared shape. Top with a under a hot broiler fo r about five shrimp and a sprig of parsley. minutes. Serve hot.

"JUNKET" Rennet Tablets are used with lukewarm milk. THREE MEALS A DAY 5 Soups Onion Soup, Italian Style Philadelphia !Pepper Pot 1 ½ cups sliced onions. ¼ cup diced onion. ¼ cup butter. ¼ cup diced celery. 3 cups soup stock. ¼ cup diced green pepper. ¼ cup grated Parmesan cheese. 3 tablespoons butter. 4 slices French stick ·bread. 4 cups white meat stock. Salt and pepper to season. ½ lb. diced honeycomb tripe Slice onion very thinly. Place in cov- (optional) . ered saucepan and cook over slow heat 11/2 cups diced potato. until tender, but not brown (about 10 ¼ teaspoon pepper corns, rolled to a powder. minutes). Add the soup stock and sim- 2 teaspoons salt. mer for 20 minutes. Sprinkle the bread Cook onion, celery and green pepper ( or use crisp soda biscuits) with cheese in butter slowly for 15 minutes. Add and toast in hot oven. Turn hot soup flour and stir until well blended. Add into deep bowls, place toasted bread, stock and remaining ingredients. Cover cheese side up, on soup. Serves 4-6. Pass and cook slowly •for 1 hour. Just be- additional cheese. fore serving add: 1 cup rich milk. Cream of Potato• Soup 1 tablespoon butter. 4 tablespoons butter. Serve very hot. 2 tablespoons flour. 1 teaspoon salt. • 1/s teaspoon pepper. Scotch Hotch Potch 1½ teaspoons grated onion. 1 cup dried green peas. ¼ teaspoon paprika. ½ cup small dried baby lima beans. 1½ teaspoons Worcester sauce. 1 lb. r~nd steak or lean stewing beef. 4 cups mi1k. 3 pints cold water. 1 ½ cups cooked potatoes (either 2 cups canned tomatoes. riced or pressed through a coarse ½ cup pearl barley. sieve) . ¼ cup diced onion. 1 teaspoon chopped parsley. ¼ cup diced celery. Melt butter and stir in the flour and ½ teaspoon celery seed. seasonings. Acfd the milk, stir and .3 cups white turnip diced. 2 teaspoons salt. cook until it comes to the boil. Add the ¼ teaspoon pepper. potatoes and parsley and reheat for 5 Soak peas and beans over night. minutes. Stir well so it does not burn. Drain. Cut meat into cubes and com- Serve hot in warm soup dishes and bine with other ingredients in covered sprinkle with paprika for garnish. kettle. Cover and bring to boil. Sim- mer 2½ hours. Skim off any excess fat. Mexican Corn• Chowder Serve hot garnished with parsley. 6 slices bacon, chopped. Serves 6. 2 cups (1 can) golden bantam corn. ½ cup chopped onion. • ½ cup chopped green pepper. Corn and Mushroom Chowder 1 cup small potato cubes. 2 slices bacon, chopped. ½ teaspoon salt. 2 tablespoons diced onion (more if 1/s teaspoon pepper. desired). 1 teaspoon Worcester sauce. 2 tablespoons flour. 1 teaspoon sugar. 2 cups diced cooked potatoes. 1 cup thick tomatoes. 1 cup canned corn. 1 cup canned consomme. 1 can mushroom soup. 1 ½ cups rich milk or cream. 1½ cups boiling water. 2 tablespoons flour. 3 cups milk. 2 tablespoons butter. 2 ½ teaspoons salt. Cook bacon for about 2 minutes. Add ¼ teaspoon paprika. onion and green pepper and cook 2 min- Saute the onion and bacon together, utes. Add corn and potatoes along with but do not brown. Blend in the flour. the seasonings, tomatoes and stock. Cook Add the remaining ingredients. Heat to for 30 minutes, covered. Blend the milk boiling. Cook for 2 or 3 minutes. Serve and flour. Add to the hot mixture, bring very hot with crackers, pilot biscuits, or to boil, and cook for 5 minutes. Add dry toast. Sprinkle with chopped pars- butter and serve hot with crackers. ley. Serves 6.

"JUNKET" Rennet Powder is used with warm milk. 6 THREE MEALS A DAY

Cream of Tomato Soup Duchess Soup 3 tablespoons butter. 2 tablespoons minute tapioca. 3 tablespoons flour. 2 teaspoons salt. 1h teaspoon sugar. 1/s teaspoon pepper. 1h teaspoon salt. 1 tablespoon onion, minced. 1/s teaspoon pepper. 4 cups milk, scalded. 11h cups cold milk. 2 tablespoons butter. 11h cups cold tomatoes l/4 cup grated cheese. (juice or unstrained) . 2 tablespoons chopped parsley. Melt butter, add flour and seasonings. 1h teaspoon Worcester sauce. Cook for 1 minute. Now add both at Combine tapioca, salt, pepper, onion once the cold tomato juice and cold and milk. Cook in double boiler for 15 milk. Bring to boil, stirring constantly. minutes or until tapioca is clear, stir- Serve hot, topped with a spoonful of ring frequently. Add butter, cheese, whipped cream. Serves 6. parsley and sauce. Cook until cheese is melted. Serves 6. Clam Chowder• ¼ cup fat salt pork, diced. 1 medium onion, diced. • 1/4 cup diced celery. 1 cup diced potatoes. Crahmeat Chowder 21h cups boiling water. Salt and pepper. 1 cup canned crabmeat (1 can). 11h cups tomato juice. 3 tablespoons butter. 1 No. 1 can minced clams or 1 pint 2 tablespoons diced onion. fresh clams, chopped. 3 tablespoons flour. 1/4 teaspoon thyme. 1 cup diced potato. 2 cups white meat stock. Render out the pork in saucepan. 1/2 cup tomato juice. Remove bits from pan. Add onion and 1 teaspoon salt. celery and cook until onicm is yellow. 1 teaspoon Worcester sauce. Add the potatoes, boiling water and 1/8 teaspoon cayenne pepper. salt. Cook until the potatoes are tender. 1 cup rich milk. Add the tomato juice, clams, thyme and 1 tablespoon finely-chopped parsley. seasonings. Reheat and cook for 3 min- P repare crabmeat, separating into utes. Season to taste. Pour chowder shreds and removing muscle. Melt but- over crisp crackers. This may be diluted ter add onion and cook for 5 minutes. with milk as desired. Will serve 4 large Add flour and when blended stir in servings. stock and tomato juice. Add potatoes and cook covered for ½ hour. Just be- • fore serving add the crabmeat, scalded Jellied Tomato Consomme milk and parsley. Serve very hot. 1 can consomme. 1 small can tomato juice. 1h cup water. 1 teaspoon condiment sauce. • 1 teaspoon lemon juice. ¼ teaspoon salt. 2 teaspoons gelatine. Italian Vegetable Soup 2 tablespoons cold water. 4 cups brown stock. Combine consomme, tomato juice and 2 cups tomato juice. water. Bring to the boil, add season- ¼ cup rice. ings, and pour over the gelatine whi~h 1 cup canned lima beans. ¼ cup shredded cooked cabbage. has been soaked in cold water. Chill ¾ cup diced cooked carrot. until set. Serve in cold bouillon cups 2 tablespoons m inced onion. garnished with parsley. Serves 6. 1 teaspoon salt. ¼ teaspoon pepper. Grated Parmesan cheese. Canada's favorite for n1ore than 75 years. Combine the stock, tomato 1u1ce and the rice and cook until tender (add hot water to make up for evapora ion). and remammg ingredien except cheese, bring to a boil and boil 2 minutes. Serve in hot soup d ·he- and sprinkle with cheese.

"JUNKET" Rennet Powder-Chocolate-Vanilla-Orange-Lemon- bern--Coff ee. THR EE MEALS A DAY 7

Meats

Curried Lamb With Rice Ham and Veal Loaf 2 lb. lean lamb. 1 lb. raw smoked ham, minced. 1 quart boiling water. 1 lb. raw veal, minced. 1 teaspoon salt. 1 ½ teaspoons salt. 2 tablespoons butter. 2 tablespoons chopped green pepper. 1 onion, sliced. 2 eggs, slightly beaten. 2 tablespoons flour. 1 cup milk. 1 teaspoon curry powder. 2 cups fine dry bread crumbs OR 1½ teaspoons Worcester sauce. cornflake crumbs. ¼ teaspoon salt. Combine all ingredients thoroughly 1/s teaspoon cayenne pepper. together in a bowl. Pack into a but- Cut lamb into inch pieces. Cover with tered loaf-pan and bake for 1 hour at boiling water and simmer gently for 1 350 degrees F. Will serve 8 substantial hour. Add the salt when half done. servings. Remove lamb and simmer stock, uncovered, until it is reduced to 1 ½ cups • Meanwhile, melt butter and add onion and allow to simmer gently until onions Baked Stuffed Lamb Chops are yellow. Blend in the flo ur, curry 6 thick lamb chops (ask your butcher powder, salt and cayenne. Add meat to cut them for stuffing). stock and Worcester sauce. Cook until 1 cup soft bread crumbs. 2 tablespoons diced celery. thick. Add meat and serve hot over 1 teaspoon diced onion. boiled rice. 2 tablespoons soft butter. ¼ teaspoon poultry seasoning. • ¼ teaspoon salt. 1/s teaspoon pepper. Lamb ·Cutlets With Potato Wipe off chops with damp cloth. Com- 2 cups minced cooked lamb. bine all ingredients for dressing and 1 tablespoon chopped pickle. pack into the cavities of the lamb chops, 1 cup thick cream sauce. fastening the edges together with tooth- Salt and pepper. Egg, beaten. picks. Place chops in shallow pan, top Fine bread crumbs. each chop with about 1/ 3 teaspoon butter and sprinkle with paprika and salt. Combine the lamb, pickle and cream Bake at 400 degrees F for 50 minutes, sauce, add salt and pepper to taste. basting frequently with fat in pan. Chill, spread out on a plate. Form into Serves 6. shapes resembling lamb chops. Beat egg well, add 1 tablespoon water. Dip • cutlets into crumbs then into egg, then into crumbs. Fry in deep fat at 390 de- Spanish Lamb Chops grees F. until brown. To serve-Pile 6 shoulder lamb chops. hot mashed potatoes in centre of plat- 4 tablespoons catsup. ter. Sprinkle with paprika. Arrange 2 tablespoons Worcester sauce. cutlets around potato, alternating with 2 teaspoons lemon juice. sliced tomatoes and parsley-and who Arrange chops in shallow baking would know it was left-over lamb? dish. Combine the other 3 ingredients Note-A piece of macaroni can be in- and spread over chops. Bake at 375 de- serted into the chop to represent the grees F . for 25 minutes. Serves 6. bone. Serve hot, garnished with parsley.

"JUNKET" MIX for Ice Cream-Simply Mix With Milk and Cream and Freeze. 8 THREE MEAL S A DA¥

Veal and Mushroom Loaf Veal en Casserole 1 lb. minced raw veal. 2 lb. shoulder of veal. ¼ lb. minced raw ham. ¼ cup flour. 1 teaspoon salt. 2 tablespoons bacon fat. ¼ teaspoon pepper. 1 teaspoon salt. 2 tablespoons catsup. ¼ teaspoon pepper. 2 tablespoons horseradish (optional) . 6 small onions. ½ cup bread crumbs. 6 small carrots. 2 tablespoons chopped green pepper. ¾ cup diced celery. ¼ cup chopped onion. 1 cup tomato juice. 1 egg. 1½ cups boiling water. ½ lb. chopped cooked mushrooms. Wipe the meat, trim from the bones 1 tablespoon butter. 4 slices bacon. and cut into pieces. Mix with the flour and turn into a stew pan containing the Combine all ingredients and turn into hot bacon fat. Brown the meat well, loaf pan lined with bacon strips. Pack add the vegetables then the boiling mixture well into pan. Bake at 400 de- water, tomato juice and seasonings. grees F. for 1 ¼ hours. Serves 6-8. Cover and bring to boil, then reduce Serve with tomato sauce. heat, and cook for 1 hour _slowly. Turn into casserole. Cover with small tea • biscuits made from prepared biscuit Creole Tenderloin Tips flour. Reheat in oven at 450 degrees ½ cup diced onion. until biscuits are baked and thoroughly 2 tablespoons fat. heated about 20 to 25 minutes. 1½ lb. pork tenderloin. 3 tablespoons flour. Paprika. Savoury Veal• Chops ½ cup diced green pepper. 6 veal chops, 1 inch thick. 1/g cup diced celery. 2 tablespoons lemon· juice. 2 cups tomato juice. ½ teaspoon salt. ½ teaspoon salt. ¼ teaspoon paprika. 1/s teaspoon curry powder. 2 tablespoons soft butter. Dice onions and add to the fat. Saute ½ teaspoon poultry seasoning. until onion is browned. Cut tender- Wipe off meat. Combine the remain- loins into 1- inch cubes and roll in flour. ing ingredients and spread on the chops. Sprinkle well with paprika, add to other Leave to stand 30 minutes. Sprinkle ingredients in frying pan. Saute for 7 lightly with flour and place in hot to 10 minutes. Add remaining ingredi- greased frying pan. Brown on both ents. Cover and simmer for 35 min- sides. Cover and cook over low heat for utes. Uncover for the last 10 minutes. 20 minutes longer. Remove chops to Serve in a ring of boiled rice. Will platter. Add ½ tablespoon cornstarch serve 6 people-maybe-it's so good. to fat in pan. Blend in well and stir in ¾ cup tomato juice. Cook until clear • and slightly thick. Serve around chops. Braised Breast of Veal Garnish with lemon and parsley. 3½ lb. breast of veal rolled. 2 tablespoons flour. ½ teaspoon pepper. Breaded Vea• l Cutlets 1 teaspoon salt. 1 ½ lb. veal cutlets. ¼ teaspoon pepper. 1 egg. 2 tablespoons bacon fat. 1 tablespoon water. 2 onions, sliced. ½ teaspoon salt. 3 carrots, diced. ½ teaspoon Worcester sauce. 1 cup butter beans, diced. 1 cup dry bread crumbs. • Wipe off meat. Combine flour, salt, Cut veal into pieces for serving. Beat pepper and paprika. Roll meat in this egg slightly and add water and season- fixture, pounding it in well with edge ings. Dip veal into egg mixture, then of a saucer. Have fat very hot in into crumbs. Place in well-greased pan. roaster. Place veal in pan and sear well Dot lightly with butter. Bake at 400 on all sides until nicely browned. Now degrees F. uncovered for 10 minutes. place vegetables all around the veal. Add ¼ cup hot water at the side of the Add enough hot liquid to about cover pan. Cover and bake 35 minutes longer the vegetables. Bake at 300 deg. F. for or until tender. Serve garnished with 2 hours, or longer, according to thick- sliced tomatoes and watercress. Will ness of piece. serve 6.

"JUNKET" MIX for Ice Cream-Simply Mix With Milk and Cream and Freeze. NG MEETS AND FOR

HE outstanding feature of an Electric T Range is the economies which can be made in food costs. Meats cooked electrically show much less shrinkage and cheaper cuts can be used because the heat can be controlled to the perfect cooking temperature required. There is no wasteful flame or varying heat. Flavor and nourishment are preserved. The chance of cooking and Jessie Read baking failures are reduced to a minimum. An entire meal suggests can be cooked in the oven. Economy is only one of many outstanding and exclusive features of Electric Cooking. OVEN DINNER R-309 275 ' F . 3 hours Vegetaible Soup Ask at your local HYDRO OFFICE Veal and Mushroom Loaf Lima Beans in Tomato about the Special Inducements now Buttered Carrots being offered to Purchasers of Baked Potato Chocolate Bread Pudding Rolls Butter ELECTRIC RANGES Coffee • HYDRO-ELECTRIC POWER COMMISSION OF ONT ARIO

HYDRO IS YOURS .... vi6-B it,/ 10 THREE MEALS A DAY

Swiss Steak Flank Steak en Casserole 1½ lb. round steak. 1 flank steak U½ to 2 lb.). 1 ½ tablespoons flour. 4 tablespoons vinegar. ;~ teaspoon salt. 2 tablespoons water. 'Is teaspoon pepper. 1 ½ teaspoons salt. 1 cup hot water. ¼ teaspoon pepper. 2 tablespoons flour. · Sprinkle half the flour over one side 2 tablespoons fat. of the steak. Take a saucer and with ½ cup chopped onion. the edge, pound in the flour. Do like- ¼ cup chopped green pepper. wise with the other side. Have frying 1 can tomato soup. ½ cup water. pan ready with 1 ½ tablespoons hot fat. Add meat and brown well on one side. Have steak scored by butcher. Cut Brown other side. Add seasoning and into pieces. Combine vinegar, first water. Bring to boil and cover closely. amount of water, salt and pepper. Reduce heat so that it simmers very Pour over the steak and allow to stand slowly. This is very essential. Simmer 2 hours or more. Dip steak in flour and brown in hot fat. Arrange the steak for 1 ½ hours over very low heat. Add alternately in a casserole with the more water if necessary. Be sure onion, green pepper and tomato soup. always to have moisture. Do not let it Cover and bake at 325 degrees F . for 2 dry out. You may use tomato juice in- hours. Serves 6. stead of water if you wish. • • Savory Baked Steak 2 lb. round steak. Beef Kidney Stew ½ teaspoon salt. 1 2 beef kidneys. ls teaspoon pepper. 2 tablespoons fat. 2 tablespoons flour. ½ teaspoon paprika. 1 large onion, sliced. 1 cup tomato catsup. 2 cups hot water. ½ cup hot water. ½ cup sliced onion. 2 whole cloves. 2 cups diced carrot. 1 cup stewed tomatoes. Combine salt, pepper and flour and 1 teaspoon salt. pound with the edge of a saucer into 1 teaspoon Worcester sauce. both sides of the steak. Sear in hot fat Soak kidneys in cold water for 1 until quite brown. Lay sliced onions on hour. Drain and scald with boiling steak, combine catsup and water and pour over the steak. Add cloves. Cover water. Using scissors, cut away the and bake at 300 degrees F. for 1 ½ hours tubes and membrane. Sprinkle well or longer until tender. with ½ teaspoon salt and 2 tablespoons flour. Add to hot fat in pan, add the paprika and saute until brown. Add water, onion and carrots, cover and cook • slowly for 30 minutes. Now, add Swedish Meat Balls tomatoes, rest of the salt and Wor- 1 lb. round steak, finely ground. cester sauce. Cook another 10 minutes. 2 tablespoons finely chopped onion. Thicken with flour and water paste. 1 teaspoon salt. Serve surrounded with hot green peas 1 teaspoon Worcester sauce. and garnished with strips of pimiento. ¾ cup milk. Serves 6. 2 eggs, slightly beaten. l ½ cups cornflake crumbs. 1 cup tomato juice. Better than the most expensive im- Put meat in bowl and add onion. salt, ported oils- Worcester sauce, milk and eggs. Add crumbs to meat mixture. Mix well and form into balls. Saute in butter until brown and done through. Place meat balls on hot platter. Add tom ato juice to fat in pan. Bring to boil for 2 'Jite SALAD AND COOKING OIL "1Al0 LA minutes. Season and pour over meat.

"JUNKET" MIX for Ice Cream-Freeze in Your Automa•tic Refrigerator. Roasting Meats • • There have been many queries on this new method of roasting meats by what has come to be known as the "cold oven method." It is so entirely contrary to our regular meat cookery rules that it requires a little explana- tion. This may best be done by quoting lnez Wilson, Director of Home Eco- nomics, National Live Stock and Meat Board: "A constant high temperature in roasting cuts down the number of servings materially. In a test made by a university home eco!'lomics department, two ribs or beef, a right and a left from the same carcass, and each weighing exactly 14 pounds, were roasted, one in a hot oven at 500 degrees Fahrenheit and the other in a slow oven at 230 degrees Fahrenheit. The ribs roasted at 500 ° F. lost 5 pounds, 12 ounces while the roast cooked at the low temperature lost one pound, 14 ounces, almost 4 pounds sacrificed to a hot oven. The test also showed that not only is there a substantial saving in food but there is also a considerable fuel saving when roasting is done at a lower temperature. · The only increase was time in the oven." Now, personally, I like to sear at 500 ° F. for 20-30 minutes (so the "someones" who like the outside cuts may have them), then reduce to the temperatures ·recommended below and for the time recommended. By the way, meat cooked by this method gives a much nicer cold meat than any other I've ever tasted. ROAST MEAT

TIME-TABLE FOR ROASTING THERMOMETER Approx. Oven Minutes VER-COOKING shrivels y our Kind of Roast: Temperature per Pound mast and you lose up to ¼ of Oits weight. It dries up the delicious Beef Ribs (Standing) ...... 300° F . juices and the rich fats. By roast- Rare ...... 18-20 ing with the help of a Taylor Ther- Medium ...... • ...... 22-25 mometer you can control the internal Well-done ...... • ...... 27-30 temperature of the roast and thus you get Beef Ribs (Rolled) ...... 300° F. f meat exactly as you want it, rare, medium Pork (Fresh) . . • ...... 3'50 ° F. or well done and you avoid lost weight. Loins, 3-4' pounds ...... 35 Ask your -department or hardware store. If unable to obtain, write TAYLOR IN- Shoulder ...... • . . 30-35 STRUMENT ,COMPANIES OF CANADA Ham ...... 30-35 LIMITED, 110-112 Church St., Toronto, Butt ...... • ...... 50-55 Ont. Pork (Cured) ...... 300° F . Ham, 10-12 pounds ...... 25 Half ham ...... 30 Large ham ...... 20 Lamb ...... ·. . . , . . . . . 300° F . 30-3'5 Veal ...... 300° F . 25-30 tAdd 10 min. p er pound to above. INSTRUMENTS• 12 THREE MEALS A DAY

Steak Patties With Tomato Sauce Boiled Beef 1 lb. round steak, minced. 4 lb. rolled brisket. 1 egg, well beaten. 2 teaspoons salt. 1 cup soft bread crumbs. 2 wbole cloves. 2 tablespoons chopped onion. 1 bay leaf. 1 teaspoon salt. 1 onion, sliced. 'Is teaspoon pepper. 1 carrot, sliced. ¼ teaspoon poultry seasoning. Boiling water. 1/a cup milk. Add salt, cloves, bay leaf, onion and 2 tablespoons butter. 1 ½ tablespoons flour. carrot to the brisket. Cover with boil- 1 ¼ cups tomato juice. ing water. Cover-bring to the boil. Reduce heat so as to allow water to Mix meat, egg, crumbs, onion, sea- simmer only. Cook for 2 hours gently. sonings and milk. Form into small Place on shallow pan and brown round cakes, then flatten. Saute the quickly in hot oven. Serve with horse- meat patties until brown. Remove to radish sauce. hot platter. Stir the flour into the fat in pan. Add the tomato juice. Season • to taste and bring to boil, mixing well. Pork Chops, Azores Pour around the meat balls and garnish 6 pork chops. with parsley. 1h cup water . ½ cup vinegar. • 2 bay leaves. Lamb Shortcake ¼ teaspoon ground cloves. 2 cups diced cold lamb. ¼ teaspoon ground nutmeg. 1/4 cup diced pimiento. 1 onion, sliced. ¼ cup chopped sweet pickles. 1/s teaspoon pepper. 2 cups seasoned cream sauce. ½ teaspoon salt. ¼ teaspoon curry powder. Place pork chops in shallow dish. 6 hot tea biscuits. Combine other ingredients and pour Combine lamb, pimiento and pickles over the pork chops. Leave to stand in the cream sauce; add curry· powder, over night. Drain. Bake at 400 degrees split biscuits and butter well. Place on F. for 35 minutes, approximately. The serving plate and cover with hot cream thickness of the chop governs the length mixture. Serves 6. of time. Moulded Meats

Pressed Veal Jellied 1Chicken for 50 4 lb. veal shank. 15 lb. chicken. 1 lb. pork hock. Water to cover. 2 quarts water. 1 small onion. 2 teaspoons salt. 1 stalk celery. ¼ teaspoon pepper. 12 peppercorns. 1 bay leaf. 4 quarts stock. 2 cloves. ½ cup gelatine. 2 allspice berries. 1 cup water. Salt and pepper to season. 1 small onion. ¼ cup lemon juice. 1 teaspoon lemon juice. 3 cups diced celery. Wipe off meat. Cover with water and Green peas (if desired). add seasonings. Bring to boil and boil Cook chicken in water to cover, with for 5 minutes. Reduce heat and allow the onion, celery and peppercorns. Chill to simmer for 1 ½ hours or until meat chicken and dice into neat little cubes. falls away from the bone. Now, pick off Pour stock through wet cheesecloth. meat and put through the mincer. Place Measure and bring to the boil. Add slices of hard- cooked egg in mould and gelatine soaked in cold water. Add lhen put in minced meat. Cook stock lemon juice. Allow to partially set. Add down slightly, add lemon juice. Pour on chicken and celery. Rinse out moulds to the meat until it feels very moist and in cold water. Arrange a few green soft. Chill until set and slice when cold. peas in each mould. Place in jelly mix- Serve with salad garnished with water- ture. Chill well. Will yield 45-50 moulds cress. Will serve 8 to 10. according to size.

"JUNKET" MIX for Ice Cream- Makes the Most Delicious Cold Dessert of All. THREE MEALS A DAY 13 Poultry and Game Broiled Chicken Chicken Pot Pie Allow ½ chicken per person. Order Clean a 3- to 4-lb. boiling fowl. Cut broilers to be cleaned and split in half. in half if too big for your kettle. Cover Wipe off meat. Preheat broiling oven. with boiling water. Add: Lay chickens on rack of broiler, skin 1 small onion. side up. Melt some butter in saucepan 1 stalk celery. and add a bit of grated onion. (For 2 1 bay leaf. 1 clove. whole chickens allow 2 tablespoons but- 1 allspice berry. ter and 1 teaspoon onion.) Brush this Cook until meat is tender, keeping mixture over meat and sprinkle with the water at a simmer and allowing paprika. Run broiler under heat and about 30 minutes to each lb. of chicken. allow to · cook until browned. Turn When chicken is half cooked add: chicken over, br ush again with fat and 2 teaspoons salt. broil until brown. Turn agam, sprinkle 1/s teaspoon pepper. with salt and pepper. Reduce heat about When cooked, remove chicken from half and continue to cook for 25 min- pot. Skim off as much fat as possible utes, brushing chicken frequently with from the strained stock. Cook stock melted fat. Serve on hot platter gar- down to 3 cups. nished with honeyed carrots and water Melt 2 tablespoons butter and blend cress. in 4 tablespoons flour. Add chicken stock and cook until thick. Season to • taste. Roast Duck Meanwhile, remove chicken from Have butcher draw the bird. Scrub bones and place in baking dish which the bird well inside and out with a has an inverted egg cup in the centre. slightly soapy water. Now rinse thor- Pour over the gravy and cool. oughly. Prepare apple stuffing and Prepare a rich flaky pie crust. Roll pack into bird which has been dried out this out to desired shape. Make in- well. Sew down the incision. There is cisions in paste and place on top of no trussing necessary with duck since chicken filling. Wet edges of crust so the legs are very short and the wings it will adhere to rim of dish. Bake at are usually cut off at the joint. Sear 400 degrees F. in oven until crust is at 450 degrees F. for 25 minutes or nicely browned. Serve hot with peas until brown and reduce heat to 325 de- and carrots. grees F., allowing 25 minutes for each lb. Pour off excess fat as it forms and Roast Venis• on add hot water to baste the duck. This prevents the duck from being "greasy." Wipe off the roast. Make about 4 Note - Sometimes ducks are cooked slashes in the top of the roast and into without stuffing. Quarters of apples, each of these slashes press a slice of or an onion, or stalks of celery are twisted breakfast bacon. Now make a cooked in the cavity instead to add thick paste of flour and water and mask flavor. this all around the roast. Place in oven at 375 degrees F . and allow 30 minutes for each pound. Half an hour before time is up, chip off the paste. Sprinkle with salt, pepper and paprika: In- crease heat to 450 degrees F . to brown Visit Toronto Shops with the roast. Serve with spiced grapes or grape jelly. "THE SHOPPER" For crisp, crusty croquettes, deep • fry in A Daily Feature in THE EVEN ING TELEGRAM 'J/1er.tAZDLA SALAD AND COOKING OIL "JUNKET" Rennet Tablets-crush and dissolve in cold water First. 14 THREE MEALS A DAY

~he Christmas Turkey ra ra

Last year on Christmas Day I cooked a leave it out of theirs by putting their stuffinr turkey of 15 pounds. I cooked it with loving, without onion in the neck. tender care, ,because I did so much want it to be nice. It had to 'be-my reputation was at To Truss the Bird stake! Moreover, I was doing a little bit of Draw the neck skin back under the bird. experimenting and the results of that I am Insert a long_ skewer under the wings, insert passing on to you for your Christmas turkey. another under the legs. Now, take a long Since I am passing them on to you - you piece of string and lay the middle of it acro,s may be certain the results were good - the top of the fowl and wind it around ends so good that every one remarked that it was of the skewer. Cross the strings and bring both the best looking and best tasting bird them down under the other skewer, wind they had ever had. around the skewer and bring them up across But let's take the procedure for the turkey the lower part of the legs. Tie the two ends in order. It has to ·be bought first bef0rP tightly together. This holds the turkey well being cooked. in position without making the string awk- ward to remove after the turkey is cooked. Marketing for the Turkey Choose a turkey with unbroken skin. The Roasting the Turkey flesh should be firm and the breast well filled This method is quite contrary to the out. Tweak the end of the breast bone to be methods I_ have given you befor,e but it pro- sure it is flexible-like the tip of your own duced the finest looking and the moistest nose. Do not pay top price for a bird covered turkey I have ever either tasted or served. with pin feathers and' do not let the butcher Make a paste of 1/2 cup butter and 3 table-- charge you two or three cents more a pound spoons flour. Spread this all over the turkey for a tom turkey-the dlifference in a tom and place the turkey on skewers criss-crossed turkey and hen turkey is not worth it. Allow in an open pan. Put the pan into a cold oven, about one lb. of turkey for each person and turn on the heat and bring the oven tempera- that will give a little extra for cold turkey ture up to 325 degrees F. Melt 1 tablespoon sandwiches. butter in 1 cup hot water and pour this over the turkey. Baste the turkey constantly P.reparing the Turkey (every 20 to 30 minutes) with the liquid in Have the butcher draw. the turkey, cut off pan. Allow 30 minutes per pound for the the headl and feet and deliver it to you on turkey from the time you put it in the oven. the day ,before Christmas. When you receive That means a long cooking, I know, but after it, wash out the inside well, being sure to all, you are home and it only takes a minute remove the "lights" and blood clots along the for the ,basting. This method gives the turkey bac~bone. Rinse out with salt and water. a beautiful brownness. Do try it. For those Dry and cover with wax paper and store in a of you having noon dinner it will mean start- cool place. Prepare the dressing and leave ing the turkey when the kiddies get you out in a covered .bowl until Christmas morning. of 'bed in the "wee sma' hours." Do not season Before you stuff it, however, make sure the the turkey until it is half done. oil sack on the tail of the turkey is removed. To Serve the Turkey The turkey should, of course, be singed. Do this ,by holding the bird over a flame or open Place it on a large platter and garnish with heat, turning it from side to side so that the parsley and a cranberry chain. Do not put tiny hairs are all singed off. Rub the inside anything else on the platter as the carver of the turkey with cut lemon before packing needs plenty of platter room. Do have the in the stuffing. Be sure to put some in at the knife sharpened and a pair of scissors or regu- neck as well as the body- to give the bird a lar fowl shears handy. Place the platter on plump appearance. By the way, if someone the table with the legs to the left of the in the house does not like onion, you can carver.

"JUNKET" Rennet Tablets contain the enzyme which helps digestion. THREE MEALS A DAY 15

Fish

Kind of Preparation Method of Sauce or Fish at Market Cooking Garnish Bass, Black ...... Split ...... Broil or saute ...... Maitre d'hote sauce SSplit ...... Broil or saute ...... Lemon B ass, S ea · · · · · · · · · · · · · · · · · · l Whole ...... Stuff and· bake ...... Tomato sauce Cod, small ...... Whole ...... Stuff and bake ...... Egg sauce large ...... Steaks ...... Broil or bake ...... Maitre d'hote sauce Flounder ...... Fillets ...... Broil or bake ...... Maitre d'hote sauce Haddock- Small ...... Whole ...... Stuff and bake ...... Mock Hollandaise L f Fillets ...... Bake ...... 1 arge ...... lSteaks ...... Bake or broil ...... ITartare sauce Mackerel ...... Split ...... Broil, bake ...... Sliced cucumbers S 1 }Steaks ...... Broil ...... Sliced cucumbers a mon · · · · · · · · · · · · · · · · · · · Thick Slice . ....Steam ...... Egg sauce H l'b1 t Steaks ...... Broil or saute ...... Cucumber sauce a u · · · · · · · · · · · · · · · · · · · l Thick Slice .....Steam ...... Hollandaise sauce Smelts ...... : . . . . Whole ...... Broil or saute ...... Tartare sauce Shad Roe ...... Parboil, then bake ...... Bacon, lemon Trout, lake and sea ...... Split ...... Broil or bake ...... Maitre d'hote sauce Tuna, fresh ...... Steak ...... Bake or broil ...... Maitre d'hote sauce Whitefish fSplit • •. • ...... Broil or bake ...... Maitre d'hote sauce · · · · · · · · · · · · · · · · · l Whole ...... Stuff and bake ...... Parsley sauce Baked Fish Curried Shrimp Clean about a 4- pound fish. Sprinkle 1 cup thinly sliced onion. lightly with salt, inside and out. Stuff 3 tablespoons butter. and sew up. (For dry fish such as had- 2 tablespoons flour. dock and cod, make a few gashes and 1 cup milk. insert narrow strips of fat, salt pork.) 1 teaspoon curry powder. Now, using a long skewer, shape the 1 tablespoon Worcester sauce. 1 teaspoon salt. fish into the shape of a letter "S." Place 1/s teaspoon cayenne pepper. in a greased baking pan. Brush over 113 cup shredded cocoanut. with melted fat or oil. Bake at 425 2 cups cleaned shrimps. degrees F. for 1 hour, basting about Cook sliced onions in the butter and every 10 minutes with fat in pan. when yellow add the flour and blend until smooth. Add the milk, cook until Baked Fillets of• Fish, Spencer thick, adding the seasonings. Add the Method cocoanut and shrimp. Cover, not too 1 ½ lb. fish fillets. closely, and simmer gently to blend ¾ cup evaporated milk. fl avors, for about 10 minutes. Serve 2 teaspoons salt. on buttered rice or on hot buttered rice 1 cup fine dry bread crumbs. krispies. These last are quite deliciou s 2 tablespoons melted butter. and unusual. Serves 6. Paprika. Cut fis h into pieces for serving. Combine milk and salt in a shallow For golden-brown crust, fry fish in pan. Place dry bread crumbs in another shallow pan. Dip fillets in milk, then into crumbs. Arrange in greased pan, sprinkle with salad oil, then with paprika. Cook in very hot oven .-t.tAIDLA 500 degrees F. for 6-10 minutes. ')'he SALAD AND COOKING OIL

"JU NKET" R ennet Tablets-add dissolved tablet to lukewarm milk. 16 THREE MEALS A DAY

A Salmon Dish from Finland Tuna Fish a la King 5 medium-sized potatoes. 3 tablespoons butter. 1 large can (2 cups) salmon. 3 tablespoons flour. 1 teaspoon chopped onion. ½ teaspoon salt. 4 slices bacon, chopped. ¼ teaspoon pepper. 1 teaspoon salt. ¼ teaspoon Worcester sauce. ½ teaspoon pepper. 1 ½ cups milk. 1 egg. 1 cup fresh mushrnoms, sliced. ¾ cup milk. 1 cup tuna fish, flaked. ½ cup cornflake or bread crumbs. ¼ cup diced pimiento. Peel and slice potatoes. Arrange a Melt butter, blend in flour and sea- layer of potatoes in greased pan, then a soning. Cook for 1 minute. Add milk. layer of salmon, onion, bacon and sea- Cook, stirring constantly until thick. sonings. Continue in layers until dish Add mushrooms, sauteed in butter first, is full. Combine beaten egg and milk also add tuna fish and pimiento. Reheat and pour over the mixture. Sprinkle and serve hot on toast, croustades or with crumbs and more chopped bacon patty shells. Garnish with parsley and (about 2 slices). Bake in oven at 375 potato chips. degrees F. until potatoes are done. Serve hot. • • Rice and Mackerel Casserole Macaroni and Shrimp Casserole 2½ cups cooked rice. 2 cups cooked macaroni. 3 tablespoons butter. 1 cup canned or fresh-cooked green ¼ teaspoon paprika. beans. ¼ teaspoon curry powder. ½ cup diced celery. 1 can mackerel fillets. 1 cup shrimps. P -2 cups cream sauce. 1 ½ cups tomato sauce. 1 cup sauteed mushrooms. 1/2 cup grated cheese. ¼ cup chopped stuffed olives. ½ cup fine bread crumbs. Combine hot boiled salted rice with Arrange a layer of macaroni in a but- butter, paprika and curry powder. Line tered casserole, then the beans, celery a buttered casserole with this mixture. and shrimp in layers. Cover with the Combine the remammg ingredients, remaining macaroni. Pour on the hot leaving the mackerel in fairly large tomato sauce, and allow to r un down pieces. Place in casserole. Cover with through the ingredients. Cover with the buttered crumbs. Bake at 425 degrees bread crumbs and cheese mixed to- F . until crumbs are browned. Serves gether. Brown top in hot oven, 425 de- 4-6. grees F. Serves 4-6 . • Creamed Codfish• in Potato Ring Stuffed Fish Fillets ½ lb. salt codfish. Purchase haddock or flounder fillets. Cold water. Sprinkle with salt, pepper and lemon 3 tablespoons butter. juice. Place fillets in bottom of well- 3 tablespoons flour. greased shallow baking pan and place a 1/s teaspoon paprika. mound of dressing on each fillet. Bake 1/s teaspoon pepper. in hot oven 400 degrees F . for 30 - 40 2 cups milk. minutes, according to thickness. 3 hard-cooked eggs, chopped. 2 tablespoons chopped pimiento. 4' cups creamy mashed potatoes. • Cover codfish with cold water and leave to stand for several hours to Fried White Fish freshen the fish . Drain; cover with cold Bone fish and cut into fillets of de- water and bring to the boil. Boil 2 min- sired size. Mix equal parts of flour and utes. Drain and flake. Melt the butter, cornmeal and dip the fish into this. blend in flour and m ilk and cook until Sprinkle with salt and pepper. Have a thick, stirring constantly. Add the pan sizzling hot with about 1/ 16 inch of flaked fish, eggs, and pimiento. Reheat. fat in it (bacon fat and butter together Add salt, if necessary (remember the are good). Cook fish until brown on one codfish is salty) . Arrange hot mashed side, then turn quickly and brown on potatoes around edge of hot serving the other side, reduce h eat and allow to platter. Pour creamed fish mixture into cook until tender, from 8 to 10 minutes, centre. Garnish with parsley. Serves 6. according to thickness.

"JUNKET" Rennet Powder .makes Milk into Delicious Rennet Custards. T H R E·E M E A L S A D A Y 17

Lobster a la Shelburne Fillets of Sole With Oysters 3 ta·blespoons butter. 1 lb. fillets of sole. 1 tablespoon chopped chives or finely 1 dozen oysters. chopped onion. Lemon juice. 2 tablespoons dry bread crumbs. Place 1 or 2 oysters on each fillet. ¼ teaspoon mustard. Sprinkle with lemon juice. Wrap fillets 1 cup red chutney sauce. around oysters and secure with tooth- , _. ..} large can lobster. picks. Dip into evaporated milk then Melt- butter, add chives or onion and into fine dry bread crumbs ( or corn-, simmer slowly for about 3 minutes. Add flake crumbs). Place in greased pan. crumbs and mustard. Now add chut- Sprinkle with paprika and melted fat. ney. Bring to the boil. Add lobster Bake at 400 degrees F. for 10 minutes broken up and tissues removed. Serve or until nicely browned. in hot patty shell. Garnish with parsley. Serves 4-6. • Spiced Fillets of Fish, Souhise • 6 fillets of fish. 2 tablespoons salad oil. Lobster Mexicane 1 tablespoon vinegar. 3 cups canned tomatoes. 1 ½ teaspoon mixed whole spices. ·1 teaspoon salt. Flour. Salt and pepper. ½ tablespoon sugar. 1 egg. 4 whole cloves. 1 tablespoon milk. 1 bay leaf. Fine dry bread crumbs. 3 tablespoons butter. 2 tablespoons chopped onion. Arrange fish in shallow pie plate. ¼ cup chopped green pepper. Combine oil, spices and vinegar. Pour 1 cup chopped mushrooms. this over the salmon. Cover and leave 3 tablespoons flour. to stand 1 hour. Now, shake off the 2 teaspoons Worcester sauce. spices and dip each fillet in flour to 1 large can lobster. which salt and pepper have been added. Simmer tomatoes with salt, sugar, Now dip into the beaten egg and milk, cloves and bay leaf for 15 minutes. then into the dry crumbs. Fry in hot fat Strain. until tender, turning frequently about 10 minutes. If deep fat is used, fry at Melt butter, add onion, green pepper 360 degrees F. or hot enough to brown and mushrooms. Saute for 5 minutes. bre.ad in 60 seconds. Serve with Hol- Blend in the flour. Add tomato juice landaise sauce. Garnish with sliced and Worcester sauce. Cook until thick tomatoes. and smooth. Add the lobster, in large pieces. Serve hot on toast, croustades or patty shells. Serves 6. • Baked Fish, Lobster Sance Cook-ing for Two by JESSIE READ 1 ½ }b. haddock fillets. 1 tablespoon lemon juice. ½ teaspoon salt. 1/s teaspoon pepper. • 1 recipe of lobster sauce. Another Exclusive ½ cup grated cheese. Place fillets in shallow baking cas- Friday Feature serole. Sprinkle with lemon juice, salt and pepper. Cover with the lobster sauce and sprinkle with the grated cheese. • Bake 30 minutes in a moderate oven, 350 degrees F., covered. Uncover and brown for the last 10 minutes. Serve The Evening Telegram garnished with parsley.

"JUNKET" Rennet Powder comes in Six Delicious Flavors. 18 THR EE MEA LS A DAY

Vegetables

Tomatoes With Stuffing Cauliflower Duchesse 6 medium size tomatoes. 1 medium-sized cauliflower. Ph cups bread crumbs. 3 tablespoons butter. 2 tablespoons chopped onion. 1 teaspoon flour. 2 tablespoons chopped celery. 2 tablespoons water. 2 tablespoons chopped green pepper. 3 ta1blespoons vinegar. 2 tablespoons ·butter. ¼ teaspoon salt. ¾ teaspoon salt. 2 tablespoons chopped green pepper. 1/s teaspoon pepper. 2 tablespoons chopped pimiento. Wipe off tomatoes. Cut out centre Cook cauliflower. Melt butter, add and sprinkle lightly with salt. Leave to flour, salt, water and vinegar. Heat to stand 10 minutes. Turn out excess mois- boiling. Add pepp·er and -pimiento. Pour ture. Combine other ingredients and over cauliflower. Serves 6. pack into cavities in tomatoes. Bake at 400 degrees F. in a greased casserole for l 5 minutes. Serve hot. • Cauliflower Hollandaise Creamed Celery• and Turnip Place cooked flowerlets or whole cooked cauliflower in a serving dish. 3 cups diced turnip. 1 cup diced celery. Pour Hollandaise sauce or mock }-Jol- 1 ½ cups cream sauce. landaise over the head. Buttered crumbs. Cook turnips in boiling salted water for 20 minutes. Add 1 teaspoon sugar • to the turnip as well. Arrange in cas- Unusual Cabbage serole alternately with the celery. Pour 5 tablespoons ·butter. on the cream sauce and cover with but- 6 cups finely-shredded cabbage. 1/J cup rich milk. tered crumbs. Bake at 400 degrees F . 1 tablespoon sugar. until crumbs are browned. ¼ teaspoon mustard. 1 teaspoon salt. • Melt butter, add cabbage, and cook Tomatoes With Green Onions together slowly for 10 to 15 minutes. 4 bunches small green onions. Combine milk and remaining ingredi- 1 can choice quality tomatoes. 1 teaspoon sugar. ents. Add to cabbage. Reheat and cook ¾ teaspoon salt. 2 minutes. Serve hot at once. 1/s teaspoon pepper. 1 cup well-buttered crumbs. Place a layer of tomatoes, then a • layer of the little green onions. Sprinkle Glazed Pepper Squash with seasoning. Sprinkle with buttered Wipe off squash. Do not cut. Place crumbs. Bake at 400 degrees F . for 30 required number ( ½ to each person) minutes. in oven to bake at 400 degj:ees F. Bake for½ hour and remove·from oven. Cut • in half and scrape out the seeds. In Creamed Cauliflower each cavity place: ( 1) Reheat flower lets in c re am 1 teaspoon butter. sauce. Use 2 cups medium cream for 1 tablespoon corn syrup. 1 large cauliflower. Pierce each half with fork so juice (2) Place whole cooked cauliflower can run into pulp and sprinkle with in serving dish. Cover with cream salt. Continue to bake for ½ hour sauce and sprinkle with paprika or longer or until tender. Serve in the grated yellow cheese. shells.

"JUNKET" MIX for Ice Cream-Freeze in Your Automatic Refrigerator. THREE MEALS A DAY 19

Browned Potato Fold O'Brien Potatoes 6 potatoes. 5 cups cubed potatoes (raw) . 1 onion. ½ cup butter. 3 tablespoons butter or bacon fat. Salt, pepper, paprika. ¾ teaspoon salt. 1 medium onion, diced. 1/s teaspoon pepper. ¼ cup chopped pimiento. Pare and grate the potatoes on a Place potatoes in pan with butter. medium grater or shredder, prepare Sprinkle well with salt, pepper and onion in similar fashion, place fat in paprika. Cover and allow to simmer pan, add potatoes and mix well to- slowly, stirring occasionally. When gether, sprinkling on the salt and pep- almost cooked add the finely chopped per, .· pack well into pan, place over onion and cook 5 minutes longer. Un- medium heat, ~covered. Cook covered cover, add the pimiento and increase for 10 minutes, remove cover, increase heat so ingredients will all brown. heat slightly to brown on the bottom. Serve hot. These potatoes are delicious When done, fold over as an omelet and with steaks, serve, garnished with parsley. Potato Cheese• BaUs Potato •Custard 2 cups mashed potatoes. 2 cups cooked mashed potatoes. ½ cup grated cheese. 2 eggs, well beaten. 1 egg. 1 teaspoon salt. Cornflake crumbs. ¼ teaspoon pepper. Combine hot potatoes and cheese. 1 tablespoon chopped parsley. 1 cup warm milk. Mix well and form into round balls. 2 tablespoons melted butter. Roll balls in beaten egg then into corn- Prepare potatoes, add the remaining flake crumbs. Brown on greased cookie ingredients to beaten egg, combine with sheet in a hot oven 400 degrees F. potatoes, turn into buttered casserole and oven-poach at 375 degrees F. for 45 Oven-Fried• Potatoes minutes. Serves 6. Peel desired number of potatoes. Cut into thin strips. Soak in cold water l French Baked• Potatoes hour. Drain well and dry. Place in 6 potatoes. baking pan and sprinkle with salt, pep- 2 tablespoons melted bacon fat. per and paprika. Dot with butter and 2 teaspoons lemon juice. bacon fat combined, allowing 1 table- ½ teaspoon prepared mustard. spoon fat for each ~up of potatoes. Place ¾ teaspoon salt. in cold oven and bring up to tempera- 1/s teaspoon pepper. ture of 400 deg. F . Cook until brown Chopped parsley. and crisp, turning frequently with a Pare potatoes, cut in fingers length- spatula. Will take about ½ hour. wise, soak in cold water for an hour at least. .Turn into casserole, add fat, Whole Browned• Potatoes mustard, lemon juice, pepper and salt, mix all well together and bake at 400 Parboil desired number of washed degrees F., stirring frequently until potatoes in boiling salted water for 20 tender, about 35 minutes. Sprinkle minutes. Drain and remove skins. Place with paprika if they are slow in brown- ½ tablespoon of fat for each potato in ing and serve sprinkled with parsley. shallow pan ( use an old cake pan, if you have one) . Add potatoes and sprinkle with salt, pepper and paprika. Sauteed Beets• or Carrots Place in oven and keep turning these in 6 large carrots or beets. the fat in the pan. Bake at 400 deg. F. ¼ cup butter. for ½ hour. 2 tablespoons water. 1 teaspoon salt. Wash vegetables, do not peel, but For crisp French-fried potatoes, use scrub well. Grate on medium grater. Place butter in frying pan, add grated vegetables, salt and water. Cover closely. Place over medium heat and cook for 20 minutes, stirring occasion- a-lly. 'Jf,rt.tAZOLA ~AIAU AND COOKINC, OIL ttJUNKET" Rennet Powder helps Children Enjoy their Milk. 20 THREE MEALS A DAY

Baked Asparagus With Cheese String Beans, My Own Style Drain a can of asparagus tips and 1 No. 2 can green string beans. arrange on . a shallow dish. Sprinkle 2 tablespoons butter. with salt and pepp~r, dot with butter 1 tablespoon lemon juice. 1 teaspoon sugar. and cover_completely with grated Can- 11a teaspoon salt. adian cheese. Place in oven at 400 1/s teaspoon white pepper. degrees F. and bake until cheese is Drain beans and rinse off with warm melted and slightly browned. Serve hot. water. Add the other ingredients and • simmer for. about 10 minutes over low Escalloped Onion• s in Tomato heat. Serves 4-6.

.,,,, 6 large onions, sliced. • , •. , 3 tablespoons butter . Green Bean•s au Gratin ., ½ teaspoon salt., , · 1 lb. green beans. 1/s teaspoon pepper. . 2 tablespoons •butter. 2 tablespoons butter. 1 ½ tablespoons floui:. 1 ½ cups tomato juice. ½ teaspoon salt. Arrange half of onions in casserole, ¼ teaspoon pepper. sprinkle with half of the flour, the salt 1 cup milk. and pepper. Dot with butter. _Finish all ¾ cup grated cheese. ingredients in a second layer. Pour on Cook beans whole in boiling salted the tomato juice. Bake at 400 degrees F. water for 20 minutes. Drain and ar- for 35 -40 minutes. range in casserole. Cover with cream sauce made from butter, flour, season- • ings and milk. Sprinkle on grated Glazed Pars11ips cheese. Sprinkle with paprika and 3 medium-sized parsnips. brown under broiler. Serves 4-6. 2 tablespoons butter. 6 tablespoons brown sugar. 2 teaspoons water. Lima Beans and• Vegetable Cut pared . parsnips into lengths or · Casserole slices, Cook until almost done. Drain. 1 can baby Iima beans (2 cups) . Heat the other 3 ingredients in frying 1 cup whole kernel corn. p,an over low heat and add parsnips. ½ cup diced celery. Turn and stir until parsnips are cooked 2 tablespoons chopped pimiento. 1 can asparagus soup. and slightly browned and glazed. Arrange all ingredients alternately in a buttered casserole, having the soup French Fried• Parsnips on top. Cover with buttered crumbs. Peel parsnips and cut in 1 ½ - inch Brown in hot oven at 425 degrees F . fingers. P arboil in boiling salted water until brown. Serves 4-6. Crisp broiled for 1 0 minutes. Drain. Dip each piece bacon is delicious served with this. in flour , then in beaten egg, then into dry bread crumbs. Fry in deep fat at Parsleyed• Carrots 370 degrees F ., until brown. Serve hot Dice cooked carrots. Reheat in melted at once. butter, allowing tablespoon butter for • each cup of carrots. Season with· salt Curried Rice and pepper and add 1 teaspoon chopped 1 cup rice. parsley for each cup of carrot cubes. 2 tablespoons butter. 1 ½ teaspoons minced onion. • 1 tablespoon curry powder. Curried Tomato Rice 1 ½ teaspoons salt. 3 cups cooked rice. 1/s teaspoon pepper. 3 tablespoons butter. 3 cups boiling water. ¼ cup diced onion. 2 teaspoons curry powder. Pick over rice. Combine the onion, ¼ teaspoon salt. curry powder and fat in pan over low 2 tablespoons flour. heat and cook until onion is yellow. 1 ½ cups tomato juice. Add rice and stir until rice is coated ½ teaspoon Worcester sauce. with the mixture. Add the water, salt Prepare rice. Melt butter, add onion and pepper. Boil rapidly for 5 minutes. and saute until brown. Add curry Reduce heat and cook slowly until rice powder, salt and flour. Blend into a is tender and liquid is all absorbed- paste. Add tomato juice and sauce, cook about 45 minutes. Serve hot. Serves 6. until thick. Add the rice. Serve hot.

"JUNKET" Rennet Powder adds Digestibility, Flavor and Color to milk. THREE MEALS A DAY 21

Candied Sweet Potatoes With Scallop of Sweet Potatoes, Pecans Apples and Bacon 4 large sweet potatoes. ' 1 cup sliced sour apples. ¼ cup butter. 11/2 cups sliced boiled sweet potatoes. 1/2 cup browr, sugar. 6 strips side bacon chopped. ¼ cup hot water. ¼ cup brown sugar. 8 pecan halves. 1/2 teaspoon salt. Cut the cooked sweet potatoes in Arrange ½ of the potatoes in but- halves lengthwise and place cut side tered casserole. Cover with ½ of the down in a greased shallow baking dish. apples then ½ of the bacon. Sprinkle Heat the butter, brown sugar and water with ½ of the sugar. Repeat all in- to make a thin syrup. Pour over the gredients until dish is full. 'Cover and potatoes. Place a half pecan on each bake in a moderate oven, 375 degrees potato or cover with chipped pecans as F. for ½ hour. Uncover and bake until desired. Bake uncovered at 375 degrees apples are soft and thEl top is browned. F. for about 30 minutes or until syrup is If the mixture appears. dry.,-due to nearly all absorbed. Baste the potatoes lack of juice in the apples- add ½ every 10 minutes with the syrup. These tablespoon water. are delicious served with baked ham. Maple Sweet• Potatoes Sweet Potato• Puff 6 sweet potatoes. 1/2 cup maple syrup. 6 medium potatoes. •. 2 tablespoons butter. · 3 tablespoons butter. Parboil the potatoes. Peel. Cut • in 1 egg, well beaten. 1h cup milk (approximately). half lengthwise and place in a shallow 1h teaspoon baking powder. , pan. , Pour on the maple syrup and .dot Salt and pepper. with butter. Bake at 400 deg. F ., bast- Boil sweet potatoes. Mash and add ing constantly with the syrup for, 20 butter. Add egg and beat in well. Add minutes. Delicious served with baked milk to make quite a soft mixture as it ham. will stiffen during cooking. Now add baking powder, salt and pepper. Pile Carrots, Concordia• into buttered casserole. Sprinkle with 12 medium· carrots. brown sugar. Bake in hot oven for 15 2 tablespoons butter. minutes or until th,e potato peaks are 2 teaspoons chopped onion. delicately brown. Serves 6. 2 tablespoons flour. 1 teaspoon sugar. 2 teaspoons lemon juice. • Salt and pepper. Carrot and Apple Casserole ¼ teaspoon mustard-. 2 cups thinly-sliced carrots. 1 cup water from carr-ots. 1 cup sliced raw apples. Scrape carrots, cut into fingers and 11h tablespoons brown sugar. cook in boiling salted·water for 20 min- 1 teaspoon salt. utes. Melt butter, add onion. Cook 2 1/2 teaspoon grated lemon rind. 1 tablespoon lemon juice. minutes. j\dd, flour,-s'ugar, lemon juice 2 ta1blespoons butter. and pepper. Do not add_salt until after Alternate layers of carrots and apples carrot liquor has been added, then salt in casserole. Sprinkle each layer with to taste. Pour over hot carrots and salt and sugar, over the top put the serve at once, sprinkled with chopped lemon rind and juice and dot with but- parsley. ter. . Bake covered in a moderate oven, • 375 degrees F. until apples are tender. Honeyed Carrots Serve to 6 people next time you have 12 medium size whole carrots. sausage or roast pork. 2 tablespoons butter. ¼ cup honey. . 1 ta1blespoon lemon juice. Carrot~ in Orange• Butter Parboil scraped carrots for 15 min- 4 cups cooked diced carrots. utes or until almost tender. Beat to- 2 tablespoons butter. gether the butter, honey and lemon 2 tablespoons orange juice. juice and pour over the carrots arranged 1 tablespoon sugar. in a baking pan. Place in oven at 350 Combine all ingredients and cook to- degrees F. and baste frequently with gether for 5 to 10 minutes. Serve hot. the honey for 20 minutes. Serves 4-6.

"JUNKET" MIX for Ice Cream-An Ordinary Ice Cream Freezer will do. 22 THREE MEALS A DAY

Supper Dishes

Cheese Souffle Chicken Souffie 3 tablespoons butter. 5 tablespoons minute tapioca. 4 tablespoons ffour. ½ teaspoon salt. ½ teaspoon salt. 1 cup milk, scalded. 1 cup milk. 1 cup hot chicken stock. ¾ cup grated cheese. 1 ½ cups finely chopped chicken. 1/s teaspoon mustard. 1/s teaspoon pepper. Few grains cayenne. 1½ teaspoons Worcester sauce. 3 egg yolks. 3 egg yolks. 3 egg whites. 3 egg whites. Make a regular cream sauce from the Add tapioca to milk with the salt. butter, flour, milk and seasonings. Add Cook in double boiler for 15 minutes or the cheese and stir until melted. Re- until the tapioca is clear, stirring con- move from heat; stir in unbeaten egg stantly. Cool slightly, add chicken and yolks. Fold in the stiffly beaten egg egg yolks. Fold in the stiffly beaten whites. Pour the mixture into a but- egg whites. Turn into a greased bak- tered baking dish. · Bake in a moderate ing dish. Bake at 350 degrees F. for 45 oven 350 degrees F. for 40 minutes or minutes or until the tip of a knife comes until the mixture does not adhere to the out clean when gently inserted into the tip of a knife gently inserted in the centre. centre. Serve at once. • Now, generally speaking, a mixture Tomato Cheese Souffle such as this is cooked by placing it in a 3 tablespoons butter. pan of water but I have found that I 4 tablespoons flour. get a drier, firmer souffle by baking it ¾ teaspoon salt. at 350 degrees F. without the pan of ¼ teaspoon sugar. Few grains cayenne pepper. water in the oven. 1 cup tomato juice. ¾ cup grated cheese. 3 egg yolks . • 3 egg whites. Melt butter and blend in flour and Chicken and Shrimps in Cream seasonings. Add tomato juice and cook 2 tablespoons butter. until thick. Add cheese and heat until ¼ cup chopped green pepper. melted. Add the slightly beaten egg ¼ cup chopped pimiento. yolks. Now fold .in the stiffly beaten 6 large mushrooms sliced. 4 tablespoons butter. whites. Pour into a buttered baking 4 tablespoons flour. dish. Bake in a moderate oven at 350 2½ cups milk. degrees F. for 40 to 45 minutes. Serve llh teaspoons salt. at once. ¼ teaspoon pepper. ¼ teaspoon paprika. • 2 cups chicken cubes. Asparagus and Olives an Gratiu 1 cup diced, cleaned shrimps. 1 large can asparagus, drained. 11:i cup ripe olives, stoned and cut. Combine first amount of butter with ½ cup grated cheese. green pepper, pimiento and mushrooms. 1 cup cream sauce. Saute these until mushrooms are cooked 1 cup buttered crumbs. -about 5 minutes. Add other butter, Arrange asparagus in a casserole. and blend in the flour and seasoning. Sprinkle with the olives, then the Add milk. Stir and cook until thick. grated cheese. Pour on the cream sauce Now add chicken and shrimps. Reheat and cover with the buttered crumbs. Put to boiling. Serve in hot patty shells, into hot oven at 400 degrees F . until garnished with parsley. Serves 8. crumbs are browned. Serves 4-6.

"JUNKET" Rennet Tablets are plain-Sweeten and flavor to taste. THREE MEALS A DAY 23

Boston Baked Beans Corn and Tomato on Toast 1½ cups dried navy beans. 1 tablespoon chopped onion. 1 tablespoon salt. 2 tablespoons chopped green pepper. 3 tablespoons light molasses. 3 tablespoons chopped bacon. 3 tablespoons sugar. 1 tablespoon corn starch. ½ teaspoon mustard. 3 cups tomatoes. 1 ½ cups tomato juice. 2 cups Golden Bantam corn. 1 very small onion. 1 teaspoon salt. ¼ lb. fat salt pork. 1/s teaspoon pepper. Soak beans overnight in water to ½ cup grated Cheddar cheese. which has been added ½ teaspoon soda. Cook onions, green pepper and bacon Change water and allow beans to sim- together until onion is slightly yellow mer until the skins are about ready to but not brown. Add corn starch and burst. Do not boil rapidly. Drain, and blend until smooth. Add tomatoes, corn put into casserole. Cut the pork into and seasonings. Cook until thick, stir- ½ - inch slices. Bury this into the beans. ring so mixture will not scorch. Add Add tomatoes and other ingredients, cheese. Serve on hot buttered toast. sufficient to cover the beans. Place lid Garnish with parsley. Will serve 6. on casserole and.bake at 3·00 degrees F. about 6 hours. Add more of the tomato • mixture as needed. Remove cover dur- Sauteed Mushrooms on Toast. ing the last ½ - hour, bringing the pork 1 lb. mushrooms. bits to the top to crisp. 1/2 cup butter. 3 tablespoons flour . 1 ½ cups tomato juice. • 1 teaspoon salt. Sweetbreads and Almonds in ¼ teaspoon pepper. Cheese Puffs 6 slices buttered toast. 1 lb. sweetbreads. Wash and peel mushrooms. Cut in 4 tablespoons butter. pieces. Melt butter in pan and saute 3 tablespoons flour. mushrooms for 3 minutes. Push mush- 2 cups milk. rooms to one side of pan. Blend the 1 can mushrooms, or 1 cup fresh flour and seasonings into the fat. Add cooked mushrooms. the tomato juice. Stir all ingredients ½ cup almonds, !blanched and browned. thoroughly together. Cook until thick. 2 egg yolks. Serve hot on toast. Garnish with toast Seasonings. points and parsley. Milk may be sub- Cook sweetbreads in acidulated boil- stituted for tomato juice, if desired. mg water until tender. Remove membrane and separate into sections. Make • cream sauce of butter, flour and milk; Stuffed Eggs au Gratin add seasonings; add beaten egg yolks 6 hard-cooked eggs. 2 tablespoons minced ham. and cook 2 minutes. Add sweetbreads, 2 tablespoons chopped celery. mushrooms and almonds. Serve hot in Seasonings. cheese puffs. Will serve 6. Milk or mayonnaise. 3 tablespoons butter. • 3 tablespoons flour. Creamed Dried Beef With Peas ½ teaspoon salt. 1 can chipped or dried beef. 1/s teaspoon pepper. 3 tablespoons butter. 1 % cups mushrooms, chopped. 1 tablespoon chopped onion. ½ cup bread crumbs. 3 tablespoons flour. ½ cup grated cheese. ¼ teaspoon pepper. Cut eggs in half lengthwise. Remove 1½ teaspoons Worcester sauce. yolks and mash well. Combine well 2 cups milk. with minced ham, celery seasonings and 1 cup green peas. milk or mayonnaise. Now pack this Break up chipped beef slightly and back into the eggs and place two halves place in pan with butter and onion. together. Make a cream sauce of the Allow to cook together for 2 or 3 min- butter, flour, milk and seasonings. Add utes. Blend in flour, pepper and Wor- the mushrooms sauteed in butter. Pour cester sauce. Add milk. Stir and cook this over the eggs arranged in a cas- £moofh. Add peas (and some serole. Sprinkle with the combined ,·e it). Serve on toast crumbs and cheese. Brown in a hot oven ring of hot mashed at 450 degrees F. for 20 minutes or until brown on top.

).fIX for Ice Cream-Makes Ice Cream a New Delight. 24 THREE MEALS A DA Y

Sausage Spaghetti Casserole Royal Scallop 1 lb. sausage, cut in pieces. l ½ cups cream sauce. 1 cup cooked spaghetti. 3 hard-cooked eggs, sliced. 2 cups canned peas. 1 ¾ cups canned salmon. flaked. 2 cups canned tomatoes. 1 cup green peas. ¼ cup minced onion. Prepare cream sauce, seasoning it 2 cups bread crumbs. very carefully. Hard · cook the eggs, ¼ cup grated cheese. Salt and pepper. peel and cut into slices. Drain the salmon and flake into pieces with a fork. Cook the sausage for 5 minutes. Com- Arrange all the ingredients in alter- bine all ingredients in layers in cas- nate layers in a casserole until all are serole except the crumbs and cheese. used, having cream sauce on top. Combine these last 2 and sprinkle over Sprinkle well with bread crum~s the top. Bake in oven 350 degrees F . mixed with melted butter. Brown m for 25 minutes. Serves 4-6. hot oven at 400 degrees F . • ,. Corned Beef Hash • 2 tablespoons chopped onion. Meat a114 Rice Mou1c1 2 tablespoons chopped green pepper. 2 cups cooked rice. 1 ¼ cups chopped corn beef. 2 cups minced ·cooked meat. 2 cups chopped cooked beef. 1/3 cup minced onion. 2 tablespoons milk. 2 tablespoons chopped green pepper. ¼ teaspoon salt. 2 tablespoons melted butter . 1/s teaspoon pepper. I ½ teaspoons salt. ¼ teaspoon pepper. Combine all ingredients very thor- 1 egg. oughly. Turn into a hot well- greased 1 cup milk. frying pan. $pread hash well over the Combine rice and meat. Add oriion pan. · Cover and coo\{ over yery low and green pepper to the butter. Saute heat . without · stirring until a crisp for 2 or 3 minutes. Combine all in- brown crust has been formed (about gredients, beating the egg slightly. 40 minutes). Fold over as you would Pack into a well-buttered mould and an .omelet, th€n turn· on to a hot plat- bake for 1 hour at 350 degrees F. Re- ter. Garnish with parsley. Serve with move from mould. Serve garnished with catsup or chili sauce. vegetables and tomato sauce. Note-Heat canned tomato soup for • a quick sauce. Corned Beef Tomato Toast 3½ tablespoons butter. • 4 tablespoons flour. Cm·ried Vegetable Casserole Pf, cups tomato juice. 1 cup diced carrots, cooked. 118 teaspoon soda. 1 cup diced string beans, cooked. ½ cup milk. 2 cups cauliflower flowerlets cooked. ½ teaspoon salt. 1 cup cooked rice. 1 teaspoon Worcester sauce. 3 tablespoons butter. 1 cup chopped cooked corned beef. 1 small onion, diced. 2 tablespoons grated cheese. 1 to 2 teaspoons curry powder (as 8 slices dry toast. desired). Melt butter, add flour, and stir until 2½ tablespoons flour. well blended. Now add the tomato and ¼ teaspoon salt. soda. Bring to a boil, stirring con- 1 ½ cups tomato juice. stantly. Add milk and seasoning. Re- 1 teaspoon Worcester sauce. heat to boiling. Add corned beef and 1 cup soft buttered crumbs. pour on to the toast slices. Sprinkle Arrange all the vegetables and rice with cheese and garnish with toast in layers in a casserole. Now melt the points and parsley. butter and cook the diced onion until golden brown. Blend in the curry powder, salt and the flour. Add tomato juice and Worcester sauce. Cook until thick and pour over the vege- For Church and Club News tables in the casserole. Cover with buttered crumbs and bake at 400 de- Read The Evening Telegram grees F. until crumbs are browned. Serves 4 to 6.

"JUNKET" Rennet P<;>w der-6 Different Flavors-6 Different Colors. THREE MEA LS A DAY 25

Macaroni, Cheese and Tomato Spaghe tti in Tomato Cheese 1 cup raw macaroni. Sauce 3 tablespoons butter. 3 tablespoons flour. I ½ cups spaghetti. 1 teaspoon salt. 4 tablespoons butter. 1/s teaspoon pepper. 4 tablespoons flour. 1 teaspoon salt. 1h teaspoon sugar. ½ teaspoon sugar. 2 cups tomato juice. 1/s teaspoon pepper. 1 teaspoon Worcester sauce. 2 teaspoons Worcester sauce. 1 cup grated cheese. 2 cups tomato juice. 1 cup buttered crumbs. I cup grated cheese. Cook macaroni in large pot of boiling 1 cup buttered crumbs. salted water. When tender drain in Cook spaghetti in boiling salted water colander and rinse with cold water. for 10- 15 minutes or until soft. Drain, Melt butter, blend in flour, add tomato rinse jn cold water. Melt butter and juice, salt, pepper and Worcester sauce. blend in flour, add seasoning and to- Cook until thick. Add macaroni and mato juice. Cook until thick. Add grated cheese to sauce. Turn into cas- grated cheese. Arrange spaghetti and serole and cover with buttered crumbs. sauce in alternate layers in casserole. Bake at 400 .degrees F. until crumbs are Cover with crumbs. Bake at 400 de- browned. grees F . until crumbs are browned . • Serves 4-6. Cheese and Bread Cnslard • 4 slices buttered bread. Am erican Spaghe lli ¼ lb. cheese, grated. 1 ½ lb. round steak. 3 eggs. 1/2 cup chopped onion. 2 cups milk. ½ cup chopped green pepper. ½ teaspoon salt. · ½ cup chopped mushrooms. 1/s teaspoon pep9er. 1 ½ cup green peas. /s teaspoon mustard. I teaspoon Worcester sauce. I teaspoon chopped onion. 1 teaspoon salt. Grease a casserole. Cut the bread in ¼ teaspoon pepper. cubes and arrange alternate layers of I½ cups cooked spaghetti. bread and cheese in the casserole, hav- l cup tomato juice. ing the bread as top layer. Beat the Combine steak, onion, _green pepper, eggs and add the milk and seasoning. mushrooms. Fry until browned. Blend Pour this over the bread and cheese. in the seasonings and peas. Arrange Set the casserole in a pan of water. meat mixture and spaghetti in alter- Bake at 350 degrees F. for 45 minutes nate layers in casserole. P our on to- or until custard is set. Serve hot. Will mato juice. Bake at 375 degrees F. for serve 4 or 5 persons. 30 minutes. Serves 6.

• Salmon and Potato• Casse1·ole Chipped Beef , Mushrooms and 1 tall can salmon. Spaghetti . 4 medium potatoes, cooked. 1 cup chipped beef. 4 large green onions. ½ lb. mushrooms. 1 cup canned green pea soup. I cup uncooked spaghetti. ½ cup milk. · ¼ cup butter. I egg or 2 egg yolks. 3 ta1blespoons flour. 2 tablespoons butter. 2 cups milk. 1 cup bread crumbs. 1 teaspoon Worcester sauce. Flake salmon, removing skin and Salt to season. bones. Slice cooked potatoes into but- Pour boiling water over chipped beef. tered casserole in alternate layers with Leave until cold. Wash and dice mush- the flaked salmon and sliced onion. Dot rooms. Boil spaghetti in boiling salted each layer with bits of butter. Com- water until tender. Saute the mush- bine the egg, slightly beaten, with the rooms in butter for 5 minutes. Blend soup and milk and pour over the con- in the flour, then the milk. Cook . until tents in the casserole. Cov~r with .but- -UiJ~--. , Add the drained chipped beef tered crumbs and bake at 375 degrees arid: spaghetti. Turn into buttered cas- F. for 30 minutes. Garnish with parsley serole·. Cover with buttered crumbs and and serve pot. Makes 4 large servings. brown in 375 degrees F . oven for about Served -with a lettuce and tomato salad, 20 minutes. Serve hot. this makes a mighty tasty supper.

"JUNKET" MIX for Ice Cream Makes Ice Cream Smoother and More Luscious. 26 THREE MEALS A DAY Sauces for Meat, Fish and Vegetables Medium Cream Sauce Brown Sauce 2 tablespoons butter. 3 tablespoons butter. 2 tablespoons flour. 2 tablespoons flour. ½ teaspoon salt. 2 tablespoons chopped onion. 1/s teaspoon pepper. 1 cup beef stock. Dash of paprika. Salt to taste. 1 cup cold milk. ¼ teaspoon Worcester sauce. Melt butter and blend in flour and Melt butter, add onion and brown seasonings. Add cold milk all at once well. Blend in the flour. Add cold stock and stir the mixture over direct heat and bring to the boil, stirring constantly constantly until it comes to the boil and until thick. thickens. Makes 1 cup sauce. For Brown Mushroom Sauce: For Cheese Sauce: Add to Brown Sauce: Add: 1 tablespoon butter (extra). ½ to ¾ cup grated cheese. 1 cup fresh mushrooms, thinly sliced. ¼ teaspoon mustard. Saute these in the butter with the ½ teaspoon Worcester sauce. onion; continue as in above method. Serve with egg dishes or vegetable Serve with omelet or croquettes. dishes. For Sauce Piquante: For Pimiento Sauce: Add to Brown Sauce: Add: 1 tablespoon vinegar. 1h cup finely chopped pimiento. 1 tablespoon capers. 1 tablespoon chopped pickle. For Shrimp or Lobster Sauce: Dash of cayenne. Add: 1 slightly beaten egg yolk. Serve with veal, beef, fried fish or ½ cup cooked cleaned shrimps or broiled fish. lobster. 1h teaspoon Worcester sauce. • Serve with omelet or boiled halibut, Steak Sauce (To Serve 8 P eople ) flounder or cod. ½ cup butter. 2 tablespoons catsup . • 2 tablespoons Worcester sauce. Hollandaise Sauce 1 teaspoon paprika. ½ teaspoon dry mustard. ¼ cup butter. 2 teaspoons malt vinegar. 2 egg yolks. ¼ teaspoon salt. In a saucepan melt the butter and add F ew grains cayenne. the catsup and Worcester sauce blended 1/2 cup boiling water. together. Now add the paprika and mus- 1 ta,blespoon lemon juice. tard, •then the vinegar. Heat over low Cream butter, add beaten egg yolks, heat until blended. Serve over steak. then seasonings and water. Cook slow- Note- This sauce deserves very spe- ly over boiling water, stirring constant- cial mention and recommendation. ly until thick. Remove at once. Add lemon juice. Serve hot. • Mint Sauce • ½ cup finely chopped mint leaves. Mock Hollandaise Sauce ½ cup vinegar. 1 cup medium white sauce. 3 tablespoons water. 2 egg yolks. 1 ½ tablespoons sugar. 2 tablespoons butter. 1/s teaspoon salt. 1 tablespoon lemon juice. Chop mint leaves finely. Combine Make sauce. Beat egg yolks slightly sugar, water, vinegar and salt and bring and add some of hot sauce. Stir this to a boil. Pour over the mint leaves and back into the sauce. Add the butter and set aside to cool. Green coloring may be stir in the lemon juice. Stir for about added if desired. Use as needed, storing 1 minute or so. Remove from the stove. it in a sterilized jar in a cool place.

"JUNKET" Rennet Tablets make delicious Rennet Custards for delicate appetites. THREE MEALS A DAY 27

Mint Butter ¼ cup butter. Stuffings ¼ teaspoon salt. 1/a teaspoon paprika. for Meat, Fish and Poultry 1 tablespoon chopped mint leaves. 1 ½ teaspoons lemon juice. Cream butter and other ingredients • together. Spread on hot lamb chops. Potato Stuffing 2 cups riced potatoes . • ¼ cup chopped onion. Cucumber Sauce 2 tablespoons chopped bacon. 1 1 small cucumber. /2 teaspoon poultry seasoning (I use 1/2 cup whipping cream. sweet marjoram and sage). Few grains cayenne. ½ teaspoo.n salt. 2 tablespoons vinegar. 1 tablespoon chopped parsley. ¼ teaspoon salt. 1/s teaspoon pepper. 1 tablespoon butter. Peel and dice cucumber. Drain well. Add salt, cayenne and vinegar gradu- Prepare potatoes. Combine other in- ally to the whipped cream. gredients and cook together for 5 minutes. Add to the potatoes and pack • into fish . Ten-Minute Cranberry Sauce • (Stewed Cranberries) Dressing For Fish Fillets No. 1 1 pound or Quart. (4 cups) cranberries. l ½ cups stale soft' bread crumbs. 2 cups water. ½ teaspoon salt. 1 ½ to 2 cups sugar. ¼ teaspoon pepper. • Boil sugar and water together 5 F ew grains cayenne. 2 teaspoons chopped parsley. minutes; add cranberries ahd boil with- 2 teaspoons grated onion. out stirring ( 5 minutes is usually 1 tablespoon chopped pickle. sufficient) until all the skins pop open. 1 teaspoon poultry seasoning. Remove from the fire when the popping 3 tablespoons soft butter. stops, and allow the sauce to remain in Mix together crumbs and seasonings vessel undisturbed. until eool. and rub in the butter . • Tartare Sauce • 1 cup mayonnaise. Dressing For Fish Fillets No. 2 1 ta,blespoon minced pickle. 3 medium-sized tomatoes. 1 tablespoon minced onion. 1 small onion, diced. 1 tablespoon minced parsley. ½ cup soft bread crumbs. 1 tablespoon minced capers. 2 tablespoons butter. Combine ingredients. Chill. Serve. Salt and pepper. Peel tomatoes and slice over fillets . • Combine the onion, crumbs, butter; salt Cucumber Sauce and pepper. Sprinkle over top of tomatoes. Bake at 400 degrees F. for 30-40 ¾ cup grated cucumber . 1 tablespoon vinegar. minutes, according to thickness. ½ teaspoon salt. ¼ teaspoon pepper. • Few grains cayenne. Celery and Almond Stuffing ½ tablespoon grated onion. Combine all ingredients. (For a 1~-lb. turkey) 8 cups soft bread crumbs . ½ cup soft· butter. • 1½ cups diced· celery. Currant Mint Sauce ½ cup chopped• almonds. 1 6-ounce jar red currant jelly. 1 teaspoon grated onion. 1 tablespoon finely chopped mint. 1 ½ teaspoons salt. · Grated rind of ½ orange. ¼ teaspoon pepper. .. Break up the jelly with a fork and l 1fi teaspoons poultry_ seasoning. spflnkle with mint leaves and orange Combine all ingredients, blending rind. Mix lightly and turn into a glass lightly together. Pile lightly ·into the· serving dish. turkey.

"JUNKET" Rennet Tablets--'-serve Rennet Custards when firm and chilled. 28 THREE MEALS A DAY Menu Planning Christmas Dinner Menu I Hallo we' en Dinner Menu (For service with a maid) Celery Carrot Strips Ripe Oliv<:s Celery Radishes Olives Pickles Fruit Juice Cocktail .Fruit Cocktail in Red Apple Cups Hallowe'en Canapes Roast Turkey • Roast Chicken with Mushroom Stuffing Celery and Almond Stuffing Browned Potatoes Brussels Sprouts Gi'blet Gravy Glazed P epper Squash Duchess Potatoes Sweet Potatoes Orange Ice Cream Chocolate Sauce Christmas Macedoine Small Cakes Harvard! ·Be ets Coffee Rolls Pear and Watercress Salad Plu'm Pudding . Brandy or Hard Sauce Coffee • Nuts Raisins Candies Hallowe'en Buffet Supper Table Jellied Lobster Loaf with Mayonnaise Potato . and Carrot Salad Head Lettuce • o ,, ·,. I • Assorted Olives Gherkins Celery Hearts Christmas Dinner Menu II Stuffed Celery Cheese Filled Rolls (For service without a maid) Hallowe'en Layer Cake Christmas Tomato Cocktail Small Cakes Coffee with H ors d'Oeuvres Celery Radiishes Olives Pickles Roast Turkey • Celery and Almond Stuffing Giblet Gravy Waffle Party Mashed Potatoes Sweet Potatoes Waffles with Maple Syrup Buttered Green Beans (canned) Fruit Salad Cocoanut Macaroons Harvard Beets Coffee 0 • BowJ. of Salad Greens Plum Pudd1ing Brandy or • Hard Sauce Coffee • Nuts Raisins Candies Pancake Party Pancakes with MapJ.e Syrup Jellied Fruit Loaf Chocofate Crisp.s • Coffee or Tea Christmas Dinner Menu III (For those on a close budget) Tomato Juice Cocktail • with Toasted Cheese Strips Cocoa or Hot Chocolate Party Roast Rolled Shoulder of Pork Cinnamon or Orange Toast or Spiced Apple Rings Sage and Onion Balls Toasted Fruit Bread Mashed Turnip Green Peas Plain Sponge Cake Butter Cookies Browned Potatoes H ot Cocoa or Chocolate Graham Fruit Puddling with Brown Sugar Sauce Marshmallows or Whipped Cream Nuts Coffee Raisins • • Oyster Supper-I Thanksgiving Dinner Menu Celery Olives Radlishes Gherkins Celery, Olives, Radishes Oyster Stew Vegeta·ble Consomme Chicken Moulded in Tomato Aspic Roast Duck Thin Bread an.d Butter Spiced Apple Rings Small Cakes Coffee Brussels Sprouts Carrots in Orange Butter Riced Potatoes • or Candied Sweet Potatoes Oyster Supper-II Bro.wn Gravy Fried Oysters with Cole Slaw Pumpkin Pie H ei t Finger Rolls ' · Relishes Salted Nu~s Mints Lemon Ice Angel Food Coffee Coffee

"JUNKET" MIX for Ice Cream-Folder in Package Just Cramme_d With Recipes. ' ; -, . THREE MEA LS A DAY 29 Salads· Pear and Ginger Salad With Cinnamon Apple Salad Black stone Dressing 6 apples. 1 cup .sugar: · 12 halves canned pears. 3 ,cups water. ½ cup chopped candied ginger. 1 2-inch p iece stick cinnamon. ½ .cup halved maraschino cherries. P ink coloring. Blackstone dressing. · ¼ cup chopped nu ts. Lettuce. ½ cup diced celery. Watercress. 1h cup seedless raisins. - Place 2 halves of pears on crisp let- Whipped cream dressing. tuce. Arrange mounds of Blackstone Sliced blanched almonds. dressing in the cavities of the pears and Peel and core the apples. Make a around the pears, using an icing tube syr up with the sugar, water and stick. or • fluted pastry bag. Sprinkle with cinnamon. Add coloring to desired ginger or cherrjes.' Garnish with water- shade. Drop apples into syrup Turn cress. frequently until tender. Remove from • syrup and set aside to cool. Fill centre California Fruit Salad with celery, raisins and n uts combined l cup orange sections. together. Arrange on lettuce leaves and l cup sliced peaches. stick sliced almonds into the surface 1 cup banana balls. of apples to give porcupine effect: Pile 1 cup diced pineapple. the top with mound of whipped cream Prepare fruit, sprinkle bananas with dressing. Garnish with watercress. lemon juice, arrange these 4 fruits in small piles in cups of lettuce, garnish with watercress and maraschino cher- • ries stuffe d with almonds. Serve with Three Fruits Salad fruit meringue. 1 can pears, diced . • Ph teaspoons lemon juice. Ba1iana and Carrot Salad 1 pint strawberries. 4 bananas. 1 ½ cups diced fresh pineapple. 1 cup grated carrot. ½ cup 32 % cream, whipped. ½ cup mayonnaise or salad dressing. 4 tablespoons salad dressing. 1 Peel the bananas, cut in half and then h •cup chopped pistachio nuts. in .half again to make 4 pieces. Now dip Sprinkle pears with lemon juice and each piece into the salad dressing and chill well. Wash and hull berries and then roll it in the grated carrot. Place cut in half, sprinkle with sugar and 4 of these on a bed of shredded crisp chill. Arrange a mound of each fruit in lettuce or on lettuce leaves. Serve with a cup-like arrangement of lettuce. more dressing and garnish with' a sprig Serve with a mound of mayonnaise and of watercress. Serves 4. whipped cream · combined together·. Sprinkle with chopped pistachio nuts . Serves 6. · Astor• Salad 6 ½ -inch slkes apple. • 18 orange sections. Grapefruit and Cocoanut Salad 1 small ·bar cream cheese. 1 cup diced grapefruit sections. 12 dates, pitted. ½ cup celery, diced. ¼ · cup shredded cocoanut. 1h cup apple, diced. Whipped cream dressing. 1h cup moist shredded cocoanut. Lettuce. 1 cup whipped er.earn dressing. Prepare apple slices- if using red 1/s teaspoon salt. apples leave .the skins on, but remove Red apple or curra nt jelly. cores. Spread apple :slice with softened Browned almonds. cream cheese. Arrange 3 orange sec- Combine all ingredients with dress- t ions on each slice,: then 2 dates. Place ing (use ½ salad dressing and ½ this on lettuce and sprinkle with cocoa- whipped cream) . Serve on lettuce· and nut. · Arrange a mound of .. whipped garnish with small bits of jell:y • and cream dressing at the ·side and garnish watercress. Sprinkle with browned al- with watercress. monds.

"JUNKET" Rennet Tablets make delicious Rennet Custards for delicate appeti tes. 30 THREE MEALS A DAY

Cucumber and Green Cabbage A Bowl of Greens Salad 1 large head lettuce, chopped. 2 cups shredded cabbage. 1 cup shredded green cabbage. 1 cup cucumber, cut in inch strips. ½ cup shredded green pepper. 2 tablespoons chopped green onion. 1/2 cup shredded celery. 2 tablespoons chopped pimiento. French dressing. ½ teaspoon salt. Combine all ingredients, lightly mix- ¼ teaspoon celery seed. ing with 2 forks. Serve very cold in a ½ cup vinegar. salad bowl gar;nished around the edge 2 tablespoons water. with watercress. 1 tablespoon salad oil. Combine vegetables. Add other in- • gredients mixed together. Place in re- Cabbage and Carrot Slaw frigerator and chill well. Serve on let- 2 cups coarsely shredded carrot. tuce with mayonnaise and garnish 2 cups coarsely 6hredded cabbage. with parsley and tomato sections. ½ cup diluted vinegar. ½ cup cooked salad dressing . ¼ cup sour cream. Pota and Cuc• umber Salad Seasonings. 2 cups cooked diced potatoes. Crisp carrots and cabbage by placing ¾ cup diced cucumber. in ice cold water and leaving to stand. 1/2 cup diced celery. Drain well, add vinegar and chill 15 1 tablespoon chopped parsley. minutes. Drain again and toss vege- 1 teaspoon grated onion. tables until thoroughly dry. Add the Mayonnaise. salad dressing mixed with the cream. Sea,sonings. Serves 6. Combine ingredients, tossing them lightly with 2 forks. Chill well before • using. Serves 6 . Garden Salad 2 cups shredded calYbage. • 1 cup diced celery. Cabbage and Banana Salad 1 cup grated carrot. 2 cups shredded cabbage. ½ cup chopped pimiento. I cup diced :banana. 1 talblespoon chopped green onion. ¼ cup chopped nuts. Salt and pepper. Whipped cream dressing. French dressing. Combine all ingredients lightly with Combine all ingredients. Add enough 2 forks, using just enough dressing to mayonnaise to bind ingredients. Ar- blend ingredients. Pile into cups of let- range in large salad bowl lined with tuce and garnish with watercress and lettuce. Garnish with tomatoes. Serves bacon curls. Serves 4 to 6. 6. • • Tomato Lily Salad Stuffed Egg and Tomato Salad Remove skin from desired number of 3 hard-cooked egg-s. tomatoes. Use medium-sized firm to- 2 slices crisp cooked ,bacon. matoes. Now take a sharp pointed 1 tablespoon chopped green pepper. knife and cut into the edge of the to- Sea6onings. matoes about 1/s-inch from the round Mayonnaise. end to the stem end, marking off 6 sec- 6 medium tomatoes. tions. Now, still using the same knife, 3 stuffed olives. peel each section back so that it forms Remove shells from hard-cooked eggs a petal-like formation around the cen- and cut hard-cooked eggs in half (zig- tre of the tomato. Place in lettuce leaves zag the edge when cutting, if you can). and serve with mayonnaise. Remove the yolks and mash with a fork. Add chopped bacon, green pepper, seasonings and mayonnaise to For better salad dressin«s or may- moisten. Beat until well mixed and onnaise. use- pile into the egg whites. Meanwhile, remove skins from tomatoes and scoop out sufficient from the stem end to allow the egg to set in the tom ato. Place egg in cavity in tomato. Arrange on lettuce and garnish with watercress and 'JfrpMAZDLA ~ALAO AND COOKING OIL mayonnaise. "JUNKET " Rennet Powder makes a Dessert for the W hole Family. THREE MEALS A DAY 31

Tuna Fish and Apple Salad Chicken, Pineapple and Almond 1 cup tuna fish, flaked. Salad ¾ cup diced apple. ¾ •CUP· diced celery. 2 cups diced chicken. ¼ cup shredded almonds. 1 cup pineapple cubes. 1 tablespoon lemon juice. ½ cup celery diced. ¾ cup mayonnaise. 3 tablespoons shredded almonds, Seasonings. browned. Sprinkle apples with lemon Juice. 1/2 cup French dressing. Add tuna fish and celery, then nuts and Combine all ingredients with the mayonnaise. Toss together lightly. Ar- French dressing and chill in the re- range on crisp lettuce. Garnish with frigerator for 2 or 3 hours. Arrange on mayonnaise and watercress. Serves 6. lettuce, garnish with mayonnaise, watercress and sliced tomato to add • color. Sweetbread and Bacon Salad • 1 pair sweetbr~ads. 6 slices side bacon. Bacon and -Cabbage Salad ¾ cup diced celery. 3 cups finely shredded cabbage. 2 tablespoons diced green pepper. 1 teaspoon grated onion. llh teaspoons lemon juice. 2 tablespoons chopped pimiento. ¼ teaspoon salt. ¼ cup chopped, cooked, crisp bacon. Dash of cayenne. 1/4 teaspoon Worcester sauce. 3 tablespoons mayonnaise. Mayonnaise. Soak sweetbreads in cold water for Salt and pepper. 1 hour. Drain, cover with boiling water Cut cabbage and, if possible, allow it to which has been added 1 teaspoon to stand for 1 hour in slightly salted vinegar and % teaspoon salt. Let cool cold water. Drain very well. Combine in water in which they were cooked. with other ingredients and serve on Remove membrane and dice neatly. lettuce garnished w i th watercress. Cook bacon until crisp. Cool, break into Serves 5-6. pieces, add to sweetbreads with remaining ingredients. Toss together and • serve on crisp lettuce. Serve garnished with watercress and pickled walnuts. Potato, Peanut and Carrol Salad Serves 4. 2 cups cooked diced potatoes . 1 cup grated raw carrot. • 1 teaspoon grated onion. Black and Orange Salad 2 tablespoons chopped green pepper 1 cup flaked Tuna fi-.;h . 1 teaspoon salt. 1 cup diced .pineapple. 1/e teaspoon pepper. ½ cup coarsely grated carrot. 1 teaspoon Worcester sauce. ½ cup seedless raisins. Mayonnaise to moisten. ½ cup di ced celery. ¾ cup French dressing. Combine all ingredients and chil1 well before serving. Serves 6. Garnish Combine all ingredients. Mix to- with watercress and devilled eggs for gether with two forks. Serve on let- a luncheon course. tuce, seasoned to taste. Garnish with watercress, cubes of orange jelly and stuffed prunes. • • Chinese Salad Bolivia Potato Salad 1 can shrimps. 2 cups cold cooked diced potato. 1 cup diced celery. 2 pimientos, chopped. 2 table-.;poons green pepper. 1 ½ tablespoons chopped green onion. ¾ cup cooked rice. 3 hard-cooked eggs, chopped. Dr ain shrimp and remove viscera ½ cup French dressing. (the little black line along the back of Toss ingredients together lightly, the shrimp). Cut in pieces. ComQine with forks. Add French dressing and all the ingredients, mixing with French any extra seasoning desired. Chill for dressing. Serve on crisp lettuce and 1 hour or longer. Add mayonnaise if garnish with tomatoes and watercress. desired. Arrange in bowl and sprinkle Serves 6. with chopped chives or green pepper. 111 Crisp Salads, Frozen Desserts, Iced Beverages-All are made Better with a KELVINATOR •• ELECTRIC REFRIGERATOR

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SIMPSON 'S - SIXTH FLOOR THREE MEA LS A DAY 33

Jellied Salads

Cucum ber Jelly With Salmon Lime and Carrot Mould l\1ayonnaise 1 package lime jelly powder. 1 cup boiling water. 4 cups sliced cucumber. 1 cup cold water. 2 tablespoons chopped onion. 1 tablespoon lemon juice. l½ teaspoons salt. 1 ¾ cup well-drained crushed pine- /s teaspoon pepper. apple. 2¾ cups water. 1 cup grated raw carrot. ¼ cup vinegar. ¼ teaspoon salt. 2 tablespoons gelatine. ¼ cup cold water. Dissolve jelly powder / in boiling 4 tablespoons chopped green pepper. water, add cold water and lemon juice. Cook cucumber, onion, salt and pep- Chill. When partially set add the re- per with water in a covered saucepan maining ingredients. Pour into moist- until cucumbers are soft - about 20 ened ring mould. Serve on lettuce with minutes. Meanwhile, soak gelatine in salad dressing. Garnish with water- cold water. Press cucumber mixture cress. through sieve (measure 2 cups). Add vinegar and reheat to boiling. Add • gelatine and stir until dissolved. Chill Red Crest Tomato Aspic and allow to partially set. Add green 1 package strawberry gelatine. pepper ( and other vegetables if de- 2 cups boiling tomato juice. sired). Turn in moulds moistened with 1 ½ teaspoons salt. water. Unmould on to a bed of lettuce. Dash of cayenne pepper. Serve with salmon mayonnaise and gar- l½ teaspoons grated onion. nish with watercress. Dissolve gelatine in hot tomato juice. Add other ingredients. Turn into moistened moulds and chill thoroughly until • set. Will make 4 large individual moulds -or 6 ring moulds or 1 large Grapefruit and P ineapple Mould mould to serve about 8 with a cold meat 1 tablespoon gelatine. plate. 2 tablespoons cold' water. 1 cup ,pineapple juice. ½ cup grapefruit juice. • ¾ cup· diced pineapple .. Tomato Jelly and Cheese Salad ¾ cup d

-"JUNKET" MIX for Ice Cream- Contains No Eggs, Corn Starch or Gelatin . • 34 THREE MEALS A DAY

Apple Ginger Ale Salad J'ellied Tuna Loaf 1 package lime jel'y p owde:·. package lemon jelly powder. ½ cup boiling water. 1 cup boiling water. 11/2 cups dry ginger ale. ¾ cup cold water. 1 ta,blespoon lemon juice. 1 ½ ta.blespoon5 vinegar. 1 cup diced apples. 1/2 teaspoon salt. ¼ cup red maraschino cherries. Few grains cayenne pepper. ¼ cup shredded almonds. 1 cup flaked tuna fish. 1 tablespoon candied ginger. 1 cup cooked peas, fresh or canned. 1/s teaspoon salt. 2 tablespoons chopped pimiento. Dissolve jelly powder in boiling 1/2 cup mayonnaise or salad dressing. water. Add cold ginger ale and lemon Dissolve gelatine in hot water. Add juice. Chill and aHow to partially set. cold water, vinegar, salt and cayenne. Add fruits and nuts. Turn into mois- Chill and when partially set fold in the tened moulds. Serve on lettuce with remaining ingredients. Turn into a whipped cream dressing. Garnish with moistened mould. Chill until firm. watercress and cottage cheese formed Serve garnished with lettuce sections, into balls and r-olled in nuts. Serves 6. tomatoes and cucumbers. Serves 6. Variations: • (1) 1 cup flaked salmon. · 1 cup diced celery. Jellied Ham and Green Pea Mould (2) 11/2 cups halved cleaned shrimps. ¼ cup vinegar. 2 tablespoons chopped green 1 cup hot water. pepper. 1/2 teaspoon salt. 113 cup granulated sugar. 1 tablespoon lemon juice. 1 tablespoon gelatine. • ¼ cup cold water. Salad Ambrosia 1 tablespoon horseradish. 2 tablespoons gelatine. 1 cup ham, cut in inch shr eds. 1/2 cup cold water. 1 cup green peas. 1 cup hot chili sauce. 1 hard-cooked egg, sliced. 1 cup boiled salad dressing. Combine vinegar, water, salt and 1 cup cream, whipped. sugar. Heat to boiling. Pour over the '/2 cup diced green pepper. gelatine soaked in cold water. Add the 1/2 cup shredded blanched almonds. lemon juice. Chill and allow to set 1 cup cottage cheese. partially. Add the horseradish, ham Soak gelatine in cold water. Dissolve and peas. Rinse out moulds in ·cold in hot chili sauce. When cold fold in water. Add a small amount of jelly. cheese, dressing, cream, green pepper Place in a slice or two of hard-cooked and almonds. Mould and chill. Turn egg. Add rest of jelly and chill well on to crisp lettuce and garnish with before serving. watercress and olives. This can be moulded individually and turned out on • to rings of pineapple. Jellied Chicken (With Canned Chicken) 2 cans chicken. • 1 cup clear chicken broth. 1 teaspoon lemon juice. Chicken and Tomato Mould Season to taste. Prepare tomato jelly as in aspic 1 cup diced celery. recipe. Chill and, when partially set, 1 tablespoon gelatine. add : ¼ cup cold water. 11/2 cups diced chicken. Open cans of chicken. Heat gently to 1/2 cup diced celery. melt jelly around meat. Strain out meat 2 tablespoons green pepper. and dice into neat small cubes. · Add this Stir these ingredients into the jelly juice to broth. Heat to boiling, add which is partially set. Now turn this lemon juice and seasoning. Pour over into the moistened moulds. Chill until gelatine soaked in cold water. Chill, set and unmould on lettuce leaves. Gar- and when partially set, add chicken and nish with watercress. celery. Pimiento may also be added if Shrimp and lobster may be substi- desired. Pour into moistened moulds tuted for the chicken in the above re- and chill until set. cipe.

"JUNKET" Rennet Powder makes Rennet Custards in a jiffy. TH~EE MEALS A DA Y 35 Salad Dressings Mayonnaise Cooked Salad Dressing 1 egg yolk. 1 tablespoon cornstarch. 1 teaspoon fruit sugar. 2 teaspoons mustard. 1/2 teaspoon salt. 1 teaspoon salt. 1/2 teaspoon mustard. ¼ cup sugar. 1/e teaspoon paprika. Dash of cayenne. ¼ teaspoon tabasco sauce or 2 eggs. 1/2 teaspoon Worcester sauce. 1/2 cup diluted vinegar. ¼ cup lemon juice or vinegar. 1 ¼ cups milk. 1 cup salad oil. 1 ta!blespoon butter. Mix dry ingredients. Add to egg yolk Blend dry ingredients with some of in a bowl. Beat well. Add a few drops vinegar. Add beaten eggs. Cook in oil. Beat-add few drops vinegar- double boiler, adding slowly vinegar beat. Once mixture starts to thicken and milk alternately. Stir constantly the vinegar and oil can be added in until mixture th ickens. Add butter. large quantities alternately. Chill. Should the mixture sep arate, start over by beating the curdled mixture • into another egg yolk. Have all in- French Dressing gredients quite cold. 1 cup salad oil. ½ cup vinegar . 11/2 tablespoons sugar. • 2 teaspoons salt. Jellied Mayonnaise 1/2 teaspoon paprika. 1 teaspoon gelatine. Few grains cayenne. . 2 tablespoons cold water. 1/2 teaspoon grated onion OR rub 1 cup thick mayonnaise. bowl with cut garlic bud. Soak gelatine in cold water. Dissolve Combine all ingredients and beat over hot water. Add to mayonnaise. until thick and smooth or shake in a Chill slightly. Spread smoothly over tightly covered container. Chill. Shake meat or vegetable loaf. Garnish and or beat again before using. Makes 1-1/ 3 chill. • cups dressing . • Thousand Island Dressing Lombardy Dressing 1 cup mayonnaise. 1/2 cup French dressing. 2 tablespoons chili sauce. 2 tablespoons catsup. 2 tablespoons catsup. 1 tablespoon finely-chopped green 2 tablespoons chopped pimiento. pepper. 2 hard-cooked eggs, chopped. 1 teaspoon grated onion. 2 tablespoons chopped olives or Combine ingredients and chill before gherkins. using. Makes 2/ 3 cup dressing. Combine ingredients and chill before serving. Salmon Ma• yonnaise • ¾ cup flaked salmon (,1 small can) . Russian Dressing 1/2 cup diced celery. 1/2 cup mayonnaise. 3 tablespoons chopped olives. 1/2 cup chili sauce. 1/2 cup mayonnai-s e. 2 tablespoons diced celery. ¼ cup whipped cream. 2 ta!blespoons sliced stuffed olives. Combine all ingredients, foldin~ in 2 tablespoons diced green pepper. the whipped cream at the last. Combine and chill before serving .

For wond erful Mayonnaise or • French Dressings- Savoury Mayonnaise 1 cup mayonnaise. 2 tablespoons chopped green pepper. 2 tablespoons chopped pickled onions. 1 tablespoon chopped salted nuts. 1 taiblespoon sliced stuffed olives. Combine and chill before serving. ·'J111 t.tAlDLA~AU~D AND COOKING Oil

"JUNKET" Rennet Powder makes ·a Perfect Food; a Delicious D es ert. 36 THREE MEALS A DA Y

Desserts

Cherry Crisp Lime Jelly With Honeydew Balls ¾ cup flour. 1 package lime jelly powder. ¾ cup brown sugar. -1 cup boiling water. ½ cup butter. ¾ cup cold water. 1 quart pitted cherries. ¼ cup fresh lime juice. 3 tablespoons granulated sugar. 2 tablespoons fruit sugar. Combine butter, brown sugar and 2 cups honeydew m:elon balls. flour by working together with a spoon. Pour boiling water over jelly pow- Place cherries in deep pie dish or cas- der. Add cold" water, fruit sugar and serole. Sprinkle with granulated sugar. lemon juice. Stir until. dissolved. Chill Crumble the flour mixture over cher- until partially set. Add melon balls. ries. Bake at 375 degrees F. for 30 Turn into moulds moistened with cold minutes or until brown. water. Chill until set. Unmould. Garnish with whipped cream to which chopped • marshmallows have been added. Serves Banana a~1d Lemon Sponge 6 to 8. 1 tablespoon gelatine. • ¼ cup cold water. Jellied Peaches in Lime Jelly 1 /2 cup sugar. 1 package lime jelly powder. 1¼ cups hot water. 1 cup boiling water. 2 tablespoons lemon juice. 1 cup juice from peaches. ¾ cup crushed banana. 2 egg whites. 1 tablespoon lemon juice. 1/s teaspoon salt. 1½ cups diced canned peaches. ¼ cup seedless raisins. Soak gelatine in cold water, combine 2 tablespoons maraschino cherries. the sugar, hot water and bring to boil. 3 tablespoons chopped nuts. Pour this over the gelatine and stir until Dissolve jelly powder in boiling water dissolved. Add the lemon juice and and fruit juices. Chill and allow to chill until slightly set. Add the bananas set partially. Fold in the fruits. Turn and beat until foamy. Now fold in the into moistened mould. Chill until firm. egg whites stiffly beaten with the salt. s ·erve garnished with whipped cream. Pour into wet moulds, or arrange in Six or 8 servings. sherbet glasses. Serve with custard sauce. • Plum Sponge • 1 tablespoon gelatine. Meringues With Marshmallow 2 tablespoons cold water. Filling 1½ cups plum pulp and juice ¼ pint whipping cream (32 %). (pressed through a sieve) . 12 marshmallows diced. 2 egg whites. ½ cup canned or fresh fruit, diced. 1/s teaspoon salt. ¼ cup chopped almonds. 2 tablespoons fruit sug,ar. l½ tablespoons fruit sugar. Soak gelatine in cold water. Press 6 meringue rings. pulp and juice through a sieve, measure Combine the stiffly whipped cream, and heat to boiling. Add gelatine to fruit, nuts and the marshmallows cut boiling fruit juice. Chill until partially up in pieces. Allow to stand for sev- set. Beat egg whites and salt until stiff. eral hours. To serve pile in the centre Add sugar gradually. Beat the jelly and of the meringue rings and garnish with add the egg whites. Beat until all is maraschino cherries or some of the fruit combined well. Chill and serve with used in the mixture. Serves 6. custard sauce.

"JUNKET" Rennet Tablets make wholesome D esserts Everybody enjoys. THRE E MEA LS A DAY 37

Maple Syrup Junket 1 pint milk. 3 tablespoons maple syrup. 1/s teaspoon salt. 1 junket tablet. 1 tablespoon cold water Heat milk and syrup to lukewarm only. Add the salt. Meanwhile dissolve the junket tablet in cold water and add to the lukewarm milk. Stir only enough to mix the dissolved tablet into the milk. Pour into sherbet glasses and allow to stand in warm room until set. Then chill and serve with whipped cream. Sprinkle with finely chopped burnt almonds. Serves 4- 5. Pineapple Tapioca Fluff 1/4 cup minute tapioca. Spanish Cream ¼ teaspoon salt. 3 cups hot pineapple juice and water. l1h tablespoons gelatine. 1/2 cup sugar. ¼ cup cold water. 1 cup crushed canned pineapple. 3 egg yolks. 1 egg white, stiffly beaten. ¼ cup sugar. 1/s teaspoon salt. Combine tapioca, salt, pineapple juice 3 cups milk. and water. Cook in double boiler for 1 teaspoon vanilla. 15 minutes or until clear. Stir often. 3 egg whites. Add sugar and pineapple. Fold into the ¼ cup granulated sugar. stiffly beaten egg white. Chill. Arrange Soak gelatine in cold water. Scald the in sherbets, garnished with whipped milk and add to the egg yolks, sugar and cream. M.akes 6 servings. salt beaten together. Cook, stirring constantly, until it coats a spoon. Dissolve • gelatine in the hot mixture. Cool and . Apple Rice Fluff add vanilla. As mixture begins to ¾ cup rice. Ph quarts boiling water. thicken, fold in the meringue made 1 teaspoon salt. from the stiffly beaten egg whites and 1 cup thick sweet apple sauce. sugar. Mould and chill. Serve with ¼ pint 32 % cream, whipped. whipped cream and cherries. Cook the rice with the salt in boiling water. Drain, and rinse in cold water, using a sieve to hold the rice grains. • Add the rice to the apple sauce. Now Maple Almond Charlotte whip the cream and fold in lightly to Ph tablespoons gelatine. the mixture. Pile in sherbet glasses and 1h cup cold water. garnish with any fruit or jelly. ¾ cup scalded milk. 1h cup maple syrup. 2 egg yolks. Honey Kri• sp Roll 1 /s teaspoon salt. 1/2 cup chopped dates. 1h teaspoon vanilla. 1/2 cup chopped nuts. 2 egg whites. 8 marshmallows, chopped. 1h pint whipping cream. ¼ cup honey. 1/2 cup chopped toasted almonds. 1/2 pint 32 % cream. Soak gelatine in cold water. Scald 11/2 cups rolled rice krispie crumbs. milk, syrup and salt together. Add to Combine dates, nuts, marshmallows, slightly beaten egg yolks. Return to honey and 1 cup of the rolled rice stove and cook until thick. Add gela- krispies crumbs. Fold this into the tine and vanilla. Stir until dissolved. whipped cream. Shape this mixture into Chill and when partially set fold in the a roll and cover with the remainin g beaten egg whites, then the whipped crumbs. Roll snugly in wax paper. cream and almonds. Arrange in sherbet Chill over night. Serve in slices, topped glasses and garnish with whipped cream with whipped cream and maraschino and mint cherries. cherries.

"JUNKET" Rennet Tablets contain the enzyme which helps digestion. 38 THREE MEALS A DAY

Cherry Tapioca 1 cup preserved cherry juice. ¼ cup cold water. ¼ cup sugar. 2 tablespoons min1,1te tapioca. ¾ cup pitted cherries. 2 tablespoons shredded blanched almonds. Combine fruit juice, water, sugar and tapioca in top of double boiler. Cook over boiling water until the tapioca is transparent or about 30 minutes. Re- move from the heat. Add the fruit and nuts. A stiffly beaten egg white folded in makes for a lighter texture. Chill in sherbets. Serve with plain or whipped cream. Honey Junket • 2 cups milk. Date Caramel Pudding 2 tablespoons honey. Few grains salt. 1 ¾ cups scalded milk. 1 junket tablet. ½ cup dates sliced. 1 tablespoon cold water. 2½ tablespoons cornstarch. ¼ teaspoon vanilla. 1/s teaspoon salt. ¼ cup cold milk. Combine milk, honey and salt. Heat in 2 egg yolks or 1 egg. double boiler until lukewarm. Remove ½ cup brown sugar. from heat and add the vanilla. Pour 1 teaspoon vanilla. into sherbet glasses and leave to set in 1 tablespoon caramel syrup. a warm place without moving. When ¼ cup chopped walnuts. set, chill well in the refrigerator. Scald the dates with the milk. Mix the salt, cornstarch and ·cold milk. Add • to the scalded milk. Cook over boiling Chocolate Fluff water, stirring constantly, until thick 3 tablespoons cornstarch. and smooth, about 15-20 minutes. Beat 3 tablespoons cocoa. egg yolks or egg slightly; stir in the 1 cup sugar. sugar and enough hot mixture to form 1/s teaspoon salt. a mixture that will pour readily. Add 1 ½ cups hot water. this mixture to the contents of the 1 tablespoon butter. double boiler. Stir for one minute. Re- ½ teaspoon vanilla. move from heat, add vanilla. Pile nuts 2 egg whites, stiffly beaten. in sherbet glasses and when cool garn- Mix cornstarch, sugar, cocoa and salt. ish with whipped cream and chopped Add water and mix well. Cook over nuts. Serves 5-6. direct heat, stirring constantly. When thick and clear add butter and vanilla . • Beat the hot mixture into the beaten Lemon Bavarian Cream egg whites. Chill. Serve in sherbet glasses and top with cocoanut or chop- 1 tablespoon gelatine. 2 tablespoons cold water. ped nuts and whipped cream. ¾ cup boiling water. 1 cup granulated sugar. • 1 teaspoon grated lemon rind. Glorified Chocolate Rice ½ cup lemon juice. 1k teaspoon salt. 3 cups cooked rice. 1 cup (½ pint) whipping cream. ½ cup toasted almonds. ½ cup chopped marshmallows. Add gelatine to cold water and soak 2 egg whites. 5 minutes. Add -combined boiling water, 1/s teaspoon salt. sugar and lemon rind. Add lemon juice ½ cup fruit sugar. and salt. Allow to stand in cool place Combine rice, almonds and marsh- and partially set. Beat until light and mallows. Beat egg whites with salt until fluffy. Fold in whipped cream. Place in stiff. Add sugar gradually and beat in moistened mould and chill until firm. well. Fold rice mixture into this and pile Unmould and garnish with cherries. in sherbet glasses. Serve with chocolate Serves 6. mint sauce.

"JUNKET" Renner Powder-Chocolate-Vanilla-Orange-Lemon-Raspberry-Coffee. WE HA VE 410 MORE FINE RECIPES FOR YOU

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,Pineapple Upside-Down Cake Apricot Whip 3 tablespoons butter. 1 ½ tablespoons gelatine. ½ cup brown sugar. ¼ cup cold water. 5 or 6 slices canned pineapple. ½ cup boiling water. 5 or 6 maraschino cherries. ½ cup granulated sugar. Place butter in round cake pan and ¾ cup strained apricots. melt. Sprinkle on the sugar. Now place 2 tablespoons lemon juice. in slices of pineapple with a cherry in 2 egg whites, stiffly beaten. the middle of each one. 1/s teaspoon salt. 2½ tablespoons butter. Soak gelatine in cold water. Com- 1h cup fine sugar. bine sugar and boiling water. Reheat to 1 egg. boiling and dissolve the sugar. Add ¼ teaspoon flavoring. gelatine and apricots. When cool, add 1 cup flour. lemon and allow to partially set. Beat 1¼ teaspoons baking powder. until foamy. Add the well-beaten egg ¼ teaspoon salt. ¼ cup milk. white and salt and beat until well Cream butter very well. Add sugar blended and fluffy. Chill and serve with gradually and cream in well. Add the whipped cream. Serves 6. well-beaten egg and beat very thoroughly. Add flavoring. Mix and sift • the dry ingredients and add alternately with the milk. Pour over the fruit Jellied Apples arran,ged in pan. Bake at 350 degrees F . 4 red apples. for about 35 minutes. Loosen cake from ¾ cup granuLated sugar. sides .of pan. Invert on large serving 1 cup boiling water. Thin shavings of lemon rind. plate and serve either with or without 1 tablespoon gelatine. whipped cream. ¼ cup cold water . 1 ½ cups apple syrup. • 2 tablespoons lemon juice. Raspberry Upside-Down Cake Combine sugar, water and lemon. 3 tablespo,; ns butter. rind. Boil 3 minutes, remove rind. Drop , 1h cup fine granulated sugar. 1 egg. in sections of apple, pared · and cored. Few drops almond flavoring. Cook slowly in syrup until clear, cov- 1 cup flour. ered part of the time. Lift sections out 1½ teaspoons baking powder. carefully so as not to break. Measure ¼ teaspoon salt. syrup, add water to make up to 1 ½ ¼ cup milk. cups. Soak gelatine in cold water. Add 3 tablespoons butter. to boiling syrup and lemon juice. When ¾ cup brown sugar. partially set, add apple sections, care- 1 pint box raspberries. Cream butter and sugar thoroughly fully folding them into the jelly. Pile together. Add beaten egg, and beat into sherbet glasses and serve with cus- :nell. Add flavoring. Mix and sift dry tard sauce or whipped cream. mgred1ents, and add alternately with the liquid. Meanwhile melt second • amount of butter in 8 x 8 pan, sprinkle Peppermint Chocolate Mould on sugar, and allow the two to melt together. Cover with berries. Now pour 2 cups scalded milk. the cake batter over the berries. Bake 3 tablespoons cornstarch. ¼ cup granulated sugar. at 325 degrees F. for 30 minutes. Turn 1/s teaspoon salt. out on to cake rack ( or plate if served ¼ cup cold milk. hot). Garnish with whipped cream and ¼ teaspoon peppermint fLavoring. fresh berries. Green coloring. Mix cornstarch, sugar and salt with Your Blanc Mange will be tender witn the cold milk. Stir into the hot milk in double boiler; cook, stirring constantly until thick. Cover and cook for 15 minutes. Add peppermint and enough green coloring to make it the palest green shade. Pour into moistened moulds and chill well. Unmould and serve with IJtH~»~~ chocolate sauce. "JUNKET" Rennet Powder makes a Perfect Food; a Delicious Dessert. THREE MEAL S A DAY 41

Her Majesty's Pudding Hallo we' en Refrigerator Cake ½ cup pineapple syrup. 1 chocolate cake. 1h cup granulated sugar. 1 package orange jelly powder. 1 cup diced pineapple. 1 cup boiling water. 1 tablespoon lemon juice. ½ cup orange juice. 1½ cups bread cubes. 2 tablespoons lemon juice. 2 egg yolks. 1h cup cold water. 1 ½ cups milk. 1/s teaspoon salt. ¼ cup shredded cocoanut. Orange coloring. ¼ teaspoon salt. 1 tablespoon fruit sugar. 1 teaspoon grated· lemon rind. ½ pint 32 % cream. 2 egg whites. 3 tablespoons fruit sugar. Line a square or rectangular mould with chocolate cake. Dissolve jelly pow- Combine pineapple, syrup and sugar der in boiling water, add fruit juices, and ·boil for 2 minutes. Add lemon cold water and salt. Now add orange Juice. Cool and pour over the bread coloring to make jelly a deeper shade. cubes arranged in a greased baking Chill until partially set. Add cream and dish. Beat egg yolks slightly, add milk, beat all together until thick with a salt, lemon rind and -cocoanut. Pour Dover or electric beater. Pour into this over the ingredients in the baking lined mould. Cover with more cake. dish. Place in oven and oven-poach at Chill over night. Unmould and serve 350 degrees F. for 30 minutes. Now beat garnished with whipped cream, colored the egg whites until stiff. Add the sugar orange, and sprinkled with chocolate g'radually and beat in well. Spread this shot. meringue vn the partly baked mixture, then continue to bake at 325 degrees F . • for 30 minutes longer. Chill slightly before serving. Chocolate Trifle 2 cups stale cake cubes or crumbs. • ½ cu1,1 shredded cocoanut. Fairy Pie 2 cups scalded milk. ½ cup butter. 6 egg yolks. ½ cup granulated sugar. ½ cup sugar. 4 egg yolks. 3 tablespoons cocoa. 1 cup flour. 1/s teaspoon salt. ¼ teaspoon salt. ½ teaspoon vanilla. 1 teaspoon baking powder. Whipped cream. ¼ cup milk. Chopped nuts. Cream butter, add sugar gradually Arrange crumbs, add cocoanut in and cream well together. Add well- serving dish. Scald the milk. Beat the beaten egg yolks. Beat until light. Arld egg yolks slightly, adding the sugar, sifted dry ingredients and milk alter- cocoa and salt. Add some vf the hot nately. Turn into 2 buttered 9-inch milk to this mixture; mix well, and add round layer cake pans. Place in re- to the remaining milk in double boiler. frigerator while preparing Cook until it coats a metal spoon. Chill 4 egg whites. at once as quickly as possible; add the 1/s teaspoon salt. vanilla. Pour this over the cake crumbs. 1 cup fruit sugar. Garnish with a few mounds of whipped 1 teaspoon vanma. cream and sprinkle with nuts. Serves 6. ½ cup chopped nuts. Note - This recipe is particularly Beat egg whites with salt until stiff. adapted for using up extra egg yolks. Beat in sugar gradually. Flavor. Pile on cake batter. Sprinkle with nuts. • Bake at 350 degrees F . for 35 minutes. Caramel Syrup Let cool in pans. Arrange on serving 1 cup granulated sugar. plate as a layer cake with a filling of 1 cup boiling water. chopped fresh or canned fruits. Serve with whipped cream. Put sugar in frying pan on slow heat. Stir until sugar is melted. Allow to bubble and cook to a golden brown. Re- move from the fire, add the cup of water and stir until the melted sugar Re THE EVENING TELEGRAM and water are blended. Cook for about ad 5 minutes or uotil slightly thickened.

"JUNKET" MIX for Ice Cream Makes Ice Cream Smoother and More Luscious. \· 42 THREE MEALS A DAY

Mocha Ice-Box Cake Date Molasses Pudding 1 tablespoon cocoa. 11h cups flour. 1/ 8 teaspoon salt. . ¼ teaspoon salt. 1/2 cup granulated sugar. 1h teaspoon cinnamon. 1h cup water. 1/s teaspoon cloves. 1 tablespoon gelatine. 1/s teaspoon nutmeg. 1h cup cold water. ¼ cup light molasses. ¾ cup hot coffee. 1h cup milk. ½ cup 32 % cream. 3 tablespoons butter. Lady fingers. 1h lb. dates, stoned and cut. 1h teaspoon baking soda. Combine cocoa, sugar, salt and water. 1 tablespoon boiling water. Bring fo boil, add gelatine, which has Mix flour, salt and spices; add dates. been soaked in the cold water. Add cof- Combine milk and molasses. Add to dry fee. Chill when partially set, beat with ingredients. Add melted butter, then Dover beater until light. Add the cream, the soda dissolved in boiling water. unbeaten and whip until light and Turn into well-buttered moulds. Steam, fluffy. Line a moistened mould with large mould 1 ½ hours; individual split lady fingers dipped in the above moulds, 45 minutes. mixture, then arrange al'ternate layers Serves 6 ; delicious with lemon or of mixture and split lady fingers, hav- butterscotch sauce. ing the lady fingers on top. Chill for several hours, unmould on plate, gar- • nish with whipped cream and chopped Chocolate Bread Pudding nuts. Serves 6. ¼ cup cocoa . ½ cup sugar. • 1/8 teaspoon salt. 2 cups scalded milk. Gingerbread Banana Shortcake 1 cup soft bread crumbs. 1h cup butter. 2 egg yolks or 1 whole egg. % cup brown sugar. 1h teaspoon vanilla. 2 eggs, well ,beaten. Mix cocoa, sugar and salt. Add bread ¼ cup molasses. crumbs to scalded milk and let stand ¼ cup corn syrup. 5-10 minutes. Now, add the mixed dry 1h ·cup milk. ingredients, stir and add the beaten egg. 1 ¾ cups flour. Stir until the sugar is dissolved. Pour ¼ teaspoon baking soda. the mixture into a buttered baking dish. 2 teaspoons baking powder. Set the baking dish in a pan of hot 1h teaspoon salt. water. Bake in a moderate oven 375 1 teaspoon ginger. 1 teaspoon cinnamon. degrees F. for 1 hour or until the mix- ¼ teaspoon cloves. ture does not adhere to the tip of a knife inserted in the centre. Serve with Cream butter, blend in sugar, add hard sauce or whipped cream. eggs. Beat well. Combine molasses, corn syrup and milk and add to the above mixture alternately with the •Pineapple and •Brazils in Jelly sifted dry ingredients. Turn into 2 but- 2 tablespoons gelatine. tered 8-inch layer pans. Bake in oven 1h cup cold water. at 350 degrees F . for 35-40 minutes. 1h cup boiling water. When cool, place the following over 1 cup sugar. the top and between the layers: ¼ cup lemon juke. 21h cups sliced bananas. 1 cup orange juice. 1 tablespoon lemon juice. 1/s teaspoon salt. 3 talblespoons fruit sugar. ¼ cup sliced Brazil nuts. ¾ cup diced canned pineapple. Cut in wedges and top with whipped Soak gelatine in colt water. Dissolve cream. A custard or lemon sauce may sugar in boiling water. Bring to the be served with this if you should pre- boil and remove at once. Stir in the fer it. gelatine until dissolved. Cool and add Note-Over-cooking of a cornstarch the lemon juice, orange juice and salt. mixture will very often cause it to go Chill until partially set and fold in the thin after ·it has been cooled. · The same pineapple and Brazils. Mould as de- would apply to a tapioca mixture. The sired or serve in sherbets. Chill well remedy is to cook until there is no taste and serve with custard or whipped of raw starch, and no longer. cream.

"JUNKET" MIX for Ice Cream-Makes the Most Delicious Cold Dessert of All. THREE MEALS A DAY 43

Strawberry Strudel Strawberry Mu.tis 1 quart box strawberries. ¼ cup butter. 3 cups cornflakes. ½ cup granulated sugar. 2 tablespoons .butter. 1 egg. ¾ cup sugar. ½ cup milk. Wash and hull berries. Cut large ones 12/2 cups flour. in half. Line a buttered baking dish 2½ teaspoons baking powder. with one cup of cornflakes. Cover with ¼ teaspoon salt. half of berries, sprinkle with half of 1 cup ha1ved berries, drained. sugar and dot with half of butter. Con- Cream butter and sugar well together. tinue until all ingredients are used, Add egg and beat very well. Combine having cornflakes. on top. Cover dish. dry ingredients and sift together. Add Bake at 375 degrees F. until berries these alternately with the milk and mix are soft-about 25 minutes. Uncover together only until smooth. Sprinkle and allow to brown slightly on top. berries with an extra tablespoon of Serve with hard sauce, lemon sauce or flour. Now place 1 tablespoon of batter cream. in the bottom of 8 large buttered muffin tins. Now place in a layer of berries • and cover with more batter. Bake at Sahara Jelly 400 degrees F. until brown-about 20- First Pa.rt 25 minutes. Serve hot with lemon sauce. 1 package strawberry jelly powder. Serves 6 to 8. 1 cup boiling water. 1 cup prune juice. • 1 tablespoon lemon juice. ½ cup cooked prunes. Strawberry Bavarian Cream Second Part 1 ½ tablespoons gelatine. 1 cup cooked prunes. ¼ cup cold water. 1 egg white stiffly-beaten. ¼ cup sugar. 1/s teaspoon salt. ½ cup water. 1 teaspoon fruit sugar. 1 ½ cups crushed, sweetened berries. Dissolve jelly powder in the boiling 1/s teaspoon salt. water. Add the prune juice. Chill. 1 cup 32% cream, whipped. When slightly thick, fold in the ½ cup prunes. Turn into small moulds and Soak gelatine in cold water and dis- chill until firm. solve in the sugar and water which have Now beat the fruit sugar and salt in been brought to the boil together. Cool. the egg white. Fold in the prunes and Add crushed fruit. Chill well, stirring pile on top of the jelly mould on serv- occasionally, until beginning to thicken. Now fold in the whipped cream. Turn ing plate. into a moistened mould and leave in • refrigerator to set. Unmould on serving Paradise Loaf plate and garnish with whipped cream and whole berries. 1h lib . lady fingers. 1 package lemon jelly powder. 2 cups boiling water. • ¼ cup sugar. ¼ teaspoon salt. Apple and Raisin Dumplings 1h cup blanched almonds, shredded. 3 tart apples. 12 marshmallows, chopped. 1/2 cup seedless raisins. 12 maraschino cherries, quartered. 2/2 cup brown sugar. 1 cup (lh pint) 32 % cream. 1 tablespoon butter. Dissolve jelly powder in boiling ¼ teaspoon nutmeg. water. Add sugar and salt. Chill. When 6 large circles of pastry. partially set beat and add nuts, marsh- Wash, pare and core apples. Cut in mallows and cherries. Fold in cream slices. Combine these slices with the which has been whipped. Split the lady raisins, sugar and nutmeg. Place a fingers in half. Dip these into the cream mound of this in the centre of the pastry mixture and arrange around the sides circles. Dot with a piece of butter and and bottom of a deep loaf pan, slightly bring the opposite edges of the pastry moistened. Pour mixture into centre. together. Leave a small opening for . a Cover with more lady fingers. Chill vent for steam. Bake at 425 degrees F . well. Unmould and garnish with whip- for about 20 minutes. May be served ped cream and cherries. · plain or with lemon sauce.

"JUNKET" MIX for Ice Cream-Freeze in Youi; Automatic Refrigerator. 44 TH R E,E MEALS A DAY

Coffee Tapioca Fluff % cup minute tapioca. 1h teaspoon salt. 1 cup strong coffee. 2 cups scalded milk. ½ cup sugar. 1 egg yolk. 1 egg white. 1 ½ tablespoons fruit sugar; ¼ cup shredded cocoanut. Cook minute tapioca with salt, coffee and milk in double boiler for 15 minutes or until tapioca is clear. Add sugar and egg yolk. Cook 2 minutes. Beat fruit sugar into egg white. Beat until stiff. Fold this into the tapioca mixture. P ile St. Patrick Mould into sherbet glasses and sprinkle with 1 package lime jelly powder. cocoanut. Top with whipped cream. 1¼ cups water. Serve chilled well. ¾ cup pear juice. 1 tablespoon lemon juice. • 1 ¼ cups diced pears. Steamed Cherry Pudding ¾ cup diced marshmallows. 2 cups pastry flour. ¼ cup chopped nuts. 3 teaspoons baking powder. Place jelly powder in bowl. Add ¼ teaspoon salt. water and pear juice, either boiling or 1 cup fine granulated sugar. warm as directed on the package. Cool. 1 egg, well beaten. Add lemon juice. Put in cool place and 1 tablespoon melted butter. allow to almost set. Stir in the remain- 1 cup pitted red cherries. ¼ teaspoon almond extract. ing ingredients. Chill until set. Pile in Mix and sift dry ingredients and add sherbet glasses and garnish with whip- milk and well-beaten egg. Combine to- ped cream. Sprinkle with cocoanut. gether. Add melted butter then the cherries, dredged with 2 extra table- • spoons flour. Add almond extract. Pour Honey Krisp into buttered moulds. Cover with wax 4 cups rice krispies. ¼ cup honey. paper. Steam 45 minutes individuals, ¼ pint 32 % cream. 1 ¼ hours large moulds. Will serve 8. Pour honey over rice krispies and Do be sure that the cherries are well mix well. Whip cream until stiff. Add drained. Allow them to stand in a sieve to other mixture. Serve at once in to drain before using. sherbet glasses. Top with a section of fresh or canned fruit or maraschino Jellied Apple S•auce With Nuts cherry as a garnish. Will serve 6 large 1 tablespoon gelatine. or 8 medium servings. ¼ cup cold water. Note. - Have everything ready for 2 cups hot, thin, sweetened apple this dessert and combine it just before sauce. serving, i.e., have the krispies in a bowl, 1 tablespoon lemon juice. the honey measured in a cup and the 2 tablespoons chopped nuts. cream whipped in a bowl. Soak the gelatine in the cold water for 5 minutes. Add the soaked gelatine to the hot applesauce. Stir until the Apple Sago• Pudding gelatine is well diss·olved. Add the % cup sago, lemon juice and chill the jelly mixture. 3 cups milk. When it is almost set, stir in the nuts ½ ·cup sugar. and turn the jelly mixture into jelly 1 cup diced apples. moulds rinsed out in clear cold water. 1/s teaspoon salt. Put in refrigerator and when set, un- Flavoring (nutmeg, vanilla, orange or mould. on to plates and serve with lemon rind) . whipp·ed cream. Makes 6 moulds. Soak sago for 1 hour in milk. Add apples and sugar. Cook in top of double boiler until sago is clear - about 35 minutes. Chill. Serve garnished with Read THE EVENING TELEGRAM whipped cream or custard sauce. Will serve 4 to 6.

"JUNKET" Rennet Powder makes a Dessert for the Whole Family. THRE E MEALS A DAY 45

Eggless Christmas Pudding English Plum Pudding ½ cup bread Hour. 1 ¼ cups sugar. 1 cup bread crumbs. 6 eggs, well beaten. ½ teaspoon soda. ½ cup molasses. 1 cup .grated carrots (raw) . ½ cup corn syrup. 1 cup grated potatoes (raw) . 1 ½ cups dry bread crumbs. 1 cup raisins. 1 ¾ cups flour. 1 cup currants. 1 teaspoon nutmeg. ½ cup •brown sugar. 1 ½ teaspoons salt. ½ cup corn syrup. 1 lb. seeded raisins. ¾ <:up finely-chopped suet. ½ lb. currants. ½ teaspoon nutmeg. ¼ 1b. gla·ced cherries, quartered. 1 teaspoon cinn: m on. ¼ lib. candied orange peel. 1 teaspoon salt. ¾ lb. shredded suet. 2 tablespoons sour milk .. (Add nuts if desired) . Combine all ingredients in order Combine sugar and eggs, beat well given. Turn into 2 well- greased moulds. and add the molasses and corn syrup. Cover moulds either with cloth or heavy Add the dry bread crumbs and other waxed paper. Steam for 2½ hours. dry ingredients. Now mix in the chop- Store in a cool dry place. To reheat, ped fruit and suet. Scald a 30-inch steam for 1 hour and serve with lemon, square of heavy factory cotton. Spread brandy or hard sauce. out and dredge in a heavy coating of flour. Turn pudding mixture into the centre of the well-floured cotton. Tie • firmly, leaving room for expansion inside the cloth. Steamed Graham Pudding ~ .ave large pot half filled with rapidly ¼ cup butter. bo1lmg water. Place a wire meat rack ¼ cup granulated sugar. or pie tin (turned upside down) in bot- 1 egg. tom of pot. Plunge pudding into this ¼ cup light molasses. water, adding more boiling water to ¼ cup milk. 2 cups graham flour. cover. Cover and boil for 4½ to 5 hours 2½ teaspoons baking powder keeping the pudding well under water'. ¼ teaspoon baking soda. Dry and reheat as directed above. 1 teaspoon salt. ½ teaspoon cinnamon. ¼ teaspoon cloves. • ¼ teaspoon nutmeg. Peach Frangepane 1 cup seedless raisins. 1 ½ cups canned sliced peaches. 1/2 cup sugar. Cream butter. Add sugar gradually, 3 tablespoons cornstarch. then the well- beaten egg. Combine ¼ teaspoon salt. m?lasses and milk. Add alternately ½ cup cold milk. with the combined dry ingredients. Add 2 egg yolks. the raisins last dredged with part of the 1 ½ ~ups scalded milk. flour. Steam in individual moulds for 45 1 cup cake crumbs. minutes or in a large mould for 1 ½ ½ teaspoon lemon extract. hours. Serve with the fluffy hard sauce Place peaches in serving dish. Com- or butterscotch sauce. bine sugar, cornstarch, salt, cold m ilk and egg yolks. Add to scalded milk. Cook over hot water for about 20 min- • utes until thick, stirring constantly. Re- Rhubarb Be:ty move from fire, add cake crumbs and 3 cups diced rhubar-b. flavoring. Cool slightly and pour over l ¼ cups brown sugar. fruit. Chill and serve either with or 2½ tablespoons !butter. without whipped cream. 1 cup dry bread crumbs. Arrange half of the rhubarb in a shallow baking dish. Sprinkle with half of the sugar and crumbs . . Dot with butter. Arrange in remaining ingredients having crumbs on top. Bake at 375 degrees F. for 30 minutes. Nate-½ cup seedless raisins may be added if desired.

" JUNKET" Rennet Tablets make delicious--Rennet Custards for delicat~ · appetites. 46 T H R t E M E A L S A D A Y Ice Creallls Spiced Chocolate Ice Cream Burnt Almond Ice Cream l package chocolate ice cream 2 cups scalded milk. powder. · 3 tablespoons minute tapioca. l teaspoon ground cinnamon. ½ cup brown sugar. 1 pint milk. 2 tablespoons caramel syrup. l pint 32 % cream. 1 tablespoon corn syrup. l cup seedless raisins. ¼ teaspoon salt. 2 t easpoons vanilla. Dissolve ice cream powder and cin- 2 tablespoons fruit sugar. namon in milk- adding gradually. Fold 1 cup 32 % cream. in whipped cream and raisins. Mix 2 egg whites. well. Turn into trays of electric or gas ½ cup almonds, blanched, browned refrigerator to freeze. Freeze for 6 and chopped. hours, stirring well sever al times dur- Combine tapioca and milk and cook ing the first hour. Serves 8 to 10 . in double boiler for 15 minutes until tapioca is clear. Stir often. Measure • sugar, syrups and salt into bowl and Old-Fai hioned Vanilla Ice Cream strain hot mixture through a fine sieve 2 cups scalded milk. on to the above ingredients. Cool. Add l tablespoon flour. vanilla. Beat the fruit sugar into the l cup sugar. egg whites. Fold into the chilled mix- l egg. ture. Now fold in the cream, whipped 1/s teaspoon salt. until it mounds, but is not stiff. Add 1 quart thin cream (1 6 per cent). finely chopped almonds. Turn into l ½ tablespoons vanilla. freezing trays of refrigerator and freeze Mix flour, sugar and salt. Add 3 • to 4 hours. Or turn mixture into slightly beaten egg. Add milk to this tightly covered metal container and mixture. Return to double boiler and pack into equal parts of ice and salt for cook until thickened slightly, about 10 2 to 3 hours. minutes. Cool and add cream and flavoring. Strain into freezer can. Do not • fill more than 2/ 3 full to allow for ex- Pineapple Mock Sherbet pansion. Fix dasher and cover in place and assemble the freezer, making sure l cup crushed pineapple, well everything is adjusted before adding drained. the ice. Fill part around can with 1 ¼ cups fruit sugar. 1/s teaspoon salt. crushed ice, then rock salt in propor- 3 cups buttermilk. tions of four measures ice to one salt. Turn the dasher slowly at first until Combine all ingredients. Pour into the mixture begins to freeze, then m ore tray of refrigerator. Freeze 3-4 hours, rapidly to whip in the air. When firm, stirring once or twice after the first remove dasher, scrape down the cream hour. from the sides and cover. Plug in the hole in cover with cork or paper. Pour • off extra brine in the pail and fill again with ice in the proportions of 5 meas- Peanut Brittle Ice Cream ures of ice to 1 of salt. Cover with 1 package vanilla ice cream powd er. newspaper so ice does not melt too 1 pint milk. rapidly. l pint 32 % cream. ¼ lb. peanut brittle. Dissolve ice cream powder in milk- adding gradually. Fold in whipped cream then add the peanut brittle, well crushed. Mix well and turn into trays of electric or gas refrigerator to freeze. Freeze for 6 hours, stirring well several times during the first hour. Serves 8 to 10.

"JUNKET" MIX for Ice Cream-Folder in Package Just Crammed With Recipes. T HR EE MEA LS A DAY 47 Dessert Sauces Butterscotch Sauce Chocolate Sauce 1½ cups brown sugar. 1 square chocolate. 1 cup light corn syrup. 1 tablespoon cornstarch. ½ cup water .. ½ cup granulated sugar. ¼ teaspoon salt, 1 ½ cups water. 1,1i cup butter. ½ teaspoon salt. 1 cup 16 % cream. 1 teaspoon vanilla. 1 teaspoon vanilla. Melt chocolate, add cornstarch and P lace sugar, syrup, salt and water in sugar, which have been thoroughly saucepan. Stir over low heat until sugar mixed. Add water, heat t o boiling and is dissolved. Boil until it just forms a boil 5 minutes. Remove from heat, soft ball in cold water or to 238 degrees add salt and vanilla. Chill and use as F. Remove from heat. Beat in the needed, keeping it cold in the refriger- cream and vanilla. ator. • • Grape Sauce · Cherry Hard Sauce ¾ cup grape juice. ½ cup butter. ½ cup sugar. 1 cup icing' sugar. 2 teaspoons cornstarch. 2 teaspoons hot cherry juice. Few grains salt. ½ teaspoon lemon juice. 1 teaspoon lemon juice. 1/s teaspoon almond flavoring. Mix sugar, cornstaroh and salt. Add Cream butter. Add sugar and cream to grape juice. Stir and cook until thick well. Beat in the cherry juice, lemon and clear. Add lemon juice. Serve with and almond flavoring. Beat very well. vanilla souffle. , Serve with steamed cherry pudding. • Hurry-Up Lemon Sauce • % cup sweetened condensed milk. Coffee D essert Sauce ¼ cup lemon juice. 1½ cups brown sugar. 1 teaspoon grated lemon rind. ½ cup light corn syrup. Combine ingredients and stir until ½ cup strong coffee. smooth and thick. DO NOT COOK, it is ¾ cup 16 % cream. not necessary. ¼ teaspoon salt. Note- To pile on a dessert leave this ¼ teaspoon vanilla. as it is, but to pour over dessert thin it Combine sugar, syrup and coffee. Boil out with water to desired consistency. to 238 degrees F. or until it forms a soft ball in cold water. Remove from heat and add cream, salt and vanilla. Chocolate •Mint Sauce Serve over ice cream or any dessert. 2 cups fine granulated sugar. ¾ cup cocoa . 1/s teaspoon salt. • 1 ½ cups evaporated milk. Golden Carrot Sauce 1 teaspoon mint extract. ( For Puddings) Combine ingredients in top of double 1 cup sugar. boiler. Cook and stir until thick over 3 tablespoons flour. hot water. Remove from heat. Add ¼ teaspoon salt. peppermint. Serve either hot or cold as 1 ½ cups boiling water. desired. 3 tablespoons finely grated carrot. 2 tablespoons orange juice. 2 tablespoons lemon juice. For temptin:- desserts. sauces and 4 tablespoons butter. K"ravies- Mix the sugar, flour and salt. Add the water and cook until thick and clear, stirring constantly. Set over hot water, add remaining ingredients and cook gently over hot water until ready to serve. Serve over any steamed pudding.

"JUNKET" Rennet Tablets make plain custards to serve with "Toppings." 48 T H R E E M EA L S A D A y; Fruits Peach and Grapefruit Ambrosia Scalloped Rhubarb 2 cups diced peaches. 2 cups soft bread crumbs. 1 cup diced grapefruit sections. 2 tablespoons butter. ½ cup shredded cocoanut. 3 cups diced rhubarb. 1½ tablespoons fruit sugar. ½ cup seedless raisins. Combine all ingredients in a large 2/2 cup grar,ulated sugar. bowl. Cover and place in refrigerator 2 tablespoonb' water. to chill thoroughly. Serve with or with- Mix the crumbs and melted butter, out whipped cream. Serves 6. Oranges and place 1/ 3 in the bottom of a cas- may be substituted for the grapefruit serole. Cover with ½ of the rhubarb, if desired. sugar, water and raisins. Sprinkle with more crumbs, then the remaining fruit, etc. Top with remaining crumbs. • Cover. Bake in a moderate oven 375 Baked Peach Halves degrees F. for 30 minutes. Uncover and 6 large peaches. bake until vhubarb is tender and crumbs 6 tablespoons brown sugar. are browned. Delicious served either 2 tablespoons butter. with cream or hard sauce. Serves 4-6. ½ cup hot water. Peel peaches, cut in half and re- • move pits. Place ½ tablespoon of Stewed Dried Apricots sugar and a dot of butter in each half. Allow about 6 for each serving. Place in shallow baking dish. Add the Place in a saucepan and cover with water. Bp.ke in oven at 375 degrees F. warm water. Leave to stand 10 min- .. for 20 minutes or until tender. Serve utes, then rinse and wash off well. with cream. Cover with fresh water and leave to soak at room temperature for 6-10 • hours or over night. Cook slowly in Apple Cinnamon Compote water in which they were soaked until the fruit is plump and tender-about 4 large apples. 1 cup sugar. 20 minutes. Add sugar and cool. About ¾ cup water. ¾ cup of sugar is ample for 1 pound ·of ½ cup broken cinnamon candy. apricots-use less if yo.u do not enjoy 1 tablespoon lemon juice. sweet things. P ink vegetable coloring. Peel apples. Cut in quarters and re- • move cores. P repare a syrup of sugar, Stewed Prunes water and cinnamon candy. Add color- Allow 4 or 5 prunes for each serving. ing if syrup is not desired shade of Wash well and cover with water. Soak pink. Add apples and cook gently. over night at room temperature for 10- Lift apples into sherbet glasses. Add 12 hours. Now, cook slowly-below lemon juice to syrup and pour over boiling point- for 20- 30 minutes or apples. until the fruit is piump and tender. Add sugar , if desired after cooking or sometimes honey is added to the hot • prunes. Baked Dried Figs For breakfast serve the cold prunes Use pulled figs, mission figs or bulk with orange juice poured over the top stewing figs. Allow about 4, according as a pleasant change. to size, for each serving. Wash thoroughly; place in casserole with a few • thin slices of lemon. Cover with hot Canned Pears With Orange water, then cover dish, adding no sugar 1 pint canned pears. at all. Place in slow oven at 300 de- 1 tablespoon grated orange rind. grees F. for 1½-2 hours, or until the Place drained pears in sherbet glasses. figs are plump. Serve cold with cream Heat juice to boiling. Add orange rind. -or these may also be served with Boil for 3 minut~s. Pour over pears. orange juice. Cool. Top with whipped cream.

"JUNKET" Rennet Powder adds Digestibility, Flavor and Color to milk. THRE E M EA LS A D A Y 49

Cal~es .

Marble Cake 1. Butter cakes fall because of: (a) Too much shortening. ½ cup butter. 1 ·cup fine granulated sugar. (b) Insufficient leavening, such as 2 eggs. baking powder or soda. 2 cups flour. (c) Too much sugar. 3 teaspoons baking powder . (d) Too hot an oven-cake cooks too lh teaspoon salt. fast on outside, leaving inside raw-col- ½ cup milk. lapses when it comes from oven. 1 teaspoon vanilla. 2. Butter cakes are tough because of: Cream butter, add sugar very gradu- (a) Insufficient shortening. ally. Now add well-beaten eggs and (b) Overbeaten batter. flavoring. Mix and sift dry ingredients, ( c) Too hot an oven. add alternately with the milk. Beat only until smooth. Divide batter. To 3. Butter cakes are coarse in texture one-half add: because of: 2 tablespoons light molasses. ·(a) Too much or an inferior grade of 1 teaspoon cinnamon. leavening agent. ¼ teaspoon cloves. (b) Insufficient creaming of shorten- ¼ teaspoon nutmeg. ing and sugar. 2 tablespoons cocoa. ( c) A melted shortening w h i c h Place alternate spoonfuls of light and makes a coarser product. dark batter in a buttered-8 x 8-inch pan. Bake in a moderate oven at 350 de- 4. Butter cake is heavy because: grees F . for 45 minutes. Cool and ice (a) Batter is not beaten enough. (b) Too much shortening used. with any desired frosting. (c) Too much liquid-cake too thin. {d) Oven too hot or too slow . • 5. Butter cake is undersized because: Chocolate Peppermint Layer Cake ( a) Insufficient shortening. ½ cup butter. ( b) Too hot an oven cooks the cake 2 cups brown sugar. before it has a chance to rise. 2 eggs, lightly beaten. ( c) Too slow an oven. 2¼ cups flour. (d) Too large a pan for the amount 1 teaspoon baking powder. .of batter. 1 teaspoon baking soda. ¼ teaspoon salt. 6. Butter cakes sometimes have a 1 teaspoon vanilla. heavy streak because: 1h cup sour milk. (a) Removed from oven tco soon. ½ cup boiling water. ( b) Flour stored in a damp place. 2 squares unsweetened chocolate. ( c) Cake batter is allowed to stand Cream butter and sugar together un- in a warm place before it is baked. til light and fluffy. Add well-beaten eggs and beat well. Mix and sift dry ingredients and add alternately with the The original Corn tarch in the familiar milk. Add vanilla. Combine boiling yellow package- water and melted chocolate and add to the cake. Mix until well blended. Bake in 2 buttered layer cake pans (8-inch diameter) at 375 degrees F . for 30 minutes. Fill and ice with marshmallow mint frosting.

"JUNKET" Rennet Powder is used with warm milk.

,, • 50 THREE MEALS A DAY

Pineapple Cake Vienna Torte ¼ cup butter. ¾ cup fine granulated sugar. The Cake 1 egg white. 3 egg yolks. 1 whole egg. ¾ cup finest granulated sugar. l¼ cups flour. ¼ cup warm water. 1/s teaspoon salt. 3 egg whites. l½ teaspoons baking powder. 1/s teaspoon salt. 1h cup pineapple juice. ¾ cup pastry flour. Cream butter, add sugar very gradu- I teaspoon baking powder. ally and cream very thoroughly. Com- Beat egg yolks thoroughly, add sugar bine egg white and whole egg and beat gradually and beat for 15-20 minutes until fluffy. Add to creamed mixture. with a Dover beater or in an electric Mix and sift dry ingredients several beater about 7 minutes. Add warm times and add . alternately with the water and beat in well. Combine salt pineapple juice. Bake in buttered loaf and egg whites and beat until stiff. Cut pan 7 x 4 inches at 350 degrees F . for and fold the egg white into the egg 40 minutes. Cool on a cake rack. Ice yolk mixture and when half mixed add with pineapple frosting. the flour and baking powder, sifted together 4 times. Turn into 3 ungreased • layer cake pans ( 7 inches in diameter). Mother's Date Cake Bake at 325 degrees F. for 25 minutes. Invert on cake racks to cool. Remove ½ cup butter. l½ cups brown sugar. from pans. Put layers together and 2 eggs. frost with: 2 cups flour. The Filling and Frosting 2 teaspoons baking powder. ¼ teaspoon salt. 3 tablespoons granulated sugar. 1 teaspoon cinnamon. 2 tablespoons flour. ¼ teaspoon cloves. 1/s teaspoon salt. ¼ teaspoon allspice. ½ teaspoon vanilla. ¼ teaspoon baking soda. 1 cup hot milk. ½ cup sour milk. Combine sugar, flour and salt. Add 1 ¼ cups chopped dates. hot milk. Cook until thick. Add vanilla. Cream butter, add sugar and cream Cool this custard mixture. thoroughly. Add well-beaten eggs. Cream together: Beat well. Mix and sift dry ingredients. ½ cup butter. Sprinkle some of the dry ingredients on ½ cup icing sugar. the dates. Add the dry ingredients alternately with the milk. Add the fruit Beat custard mixture gradually into and mix well. Pour into a buttered pan the creamed mixture. Spread this mix- and bake at 350 degrees F. for 55 min- ture between the layers and over the· utes. Use pan 8 x 8 inches. top and sides of the cake. Sprinkle all over top and sides with: • The Top White Butter Cake ¼ lb. blanched almonds. 1/2 cup butter. ¼ cup granulated sugar. I cup fine granulated sugar. 2 eggs. Chop almonds very, very finely, add 1 teaspoon flavoring. sugar and place in frying pan. Heat ¼ teaspoon salt. slowly, allowing the sugar to melt and 2½ teaspoons baking powder. caramelize gradually. This will take 1 ¾ cups pastry flour. 15-20 minutes and, with the constant ½ cup milk. stirring, will form into a lump. Turn Cream butter, add sugar gradually this on to a greased plate to cool. Now and cream well. Add well-beaten eggs roll into a fine powder with the rolling and flavoring. Beat well. Add alter- pin. Sprinkle all over the cake. ~ately the milk and dry ingredients For those of you who enjoy rum sifted together. Bake in buttered 8 x 8 flavor in foods you will appreciate a pan in a moderate oven 350 degrees F. tablespoon of rum in place of the vanilla for 40-45 minutes or in 2 layers at in the frosting. 375 degrees F. for 25 minutes. Although this looks like considerable Note-Sift flour always once before work-the results more than justify the measuring! labor.

"JUNKET" MIX for Ice Cream-Makes the Most Delicious Cold Dessert of All .

• THREE MEALS A DAY 51

Tomato Soup Calm Lazy Daisy Cake 1 can tomato soup. 1 ½ cups pastry flour. 1 teaspoon baking soda. 2½ teaspoons baking powder. ½ cup butter. ¼ cup fine granulated sugar. 1 cup fine granulated sugar. ¼ teaspoon salt. 1 egg. 1 egg, well beaten. 1h cup seedless raisins. Milk to make two-thirds cup. 1h cup chopped dates. 3½ tablespoons butter, melted. 1 cup chopped nuts. ¼ teaspoon vanilla. 1½ teaspoons baking powder . 2 cups flour. Measure dry ingredients (flour, bak- 1 teaspoon grated nutmeg. ing powder, salt and sugar) into sifter. 1 teaspoon ground cinnamon. Sift together several times, then into 1h teaspoon salt. mixing bowl. Beat egg and pour into ½ teaspoon vanilla. measuring cup. Add enough milk to Dissolve baking soda in tomato soup. bring up to 2/ 3 cup. Add this liquid to Cream butter and sugar very well to- the sifted dry ingredients. Mix together. Add well- beaten egg and beat gether quickly and thoroughly. Add mixture thoroughly. Add soup and beat cooled melted butter and vanilla. Turn well. Prepare and combine fruit. Sift into well-buttered cake pan 8 x 4 inches and mix dry ingredients and sprinkle Bake at 350 degrees F. for 35 minutes. over the combined fruit. Add to the Turn out on to a cake rack. Cool before other mixture and blend well. Add icing. vanilla. Bake in buttered 8 x 8 inch pan at 350 degrees F . for 40-45 minutes. • Maple Cake ½ cup butter. • 1h cup brown sugar. Lemon Sponge Roll ½ cup maple syrup. ¾ cup cake flour. 2 eggs, well beaten. l¼ teaspoons baking powder. 2 cups flour. ¼ teaspoon salt. 2½ teaspoons ,baking powder. 4 eggs. ¼ teaspoon !baking soda. ¾ cup fruit sugar. ¼ teaspoon salt. 1 teaspoon vanilla. ½ cup milk. Sift flour. Cream butter well, add brown sugar Combine baking powder, salt and and mix well. Beat in the maple syrup, eggs in a large bowl. Place over an- then the well-beaten eggs. Mix and other bowl of hot water and beat well sift all the dry ingredients, and add al- with Dover egg beater. Add the sugar ternately with the milk. Beat slightly gradually, beating well after each addi- until smooth. Turn into a buttered tion until the mixture becomes very angel food pan or 8 x 8-inch pan. Bake light and thi,ck. Remove bowl from ~t 350 degrees F. for 40 to 45 minutes. water. Fold in flour and vanilla. Turn Turn on to a cake rack to cool. into a pan (15 x 10), lined with greased paper. Bake at 400 degrees F. for 13 minutes. Meanwhile, spread a damp ... cloth on table and sprinkle heavily with Apricot Roll fruit sugar. Remove paper from cake Spread jelly roll with thick stewed and trim off crusts. Spread with thick apricots. Roll as usual. Cut in slices lemon filling ( or jelly) and roll as and place on dessert plate. Top with quickly as possible. Wrap in cloth and mound of whipped cream. Sprinkle leave until cool. • with toasted cocoanut. ' Chocolate Lemon Roll • Cut the cake into 6 equal rectangular Whipped Cream Roll pieces. Spread with lemon filling. Roll Roll up the sponge roll without any up tightly, then ice each roll with filling. When cool, unroll and fill with lemon filling and dip in shavings of 1 cup whipped cream, to which 1 tea- sweet chocolate. These are most at- spoon dissolved gelatine has been added. tractive for individual service or each Soak the gelatine in 1 tablespoon cold roll can be cut in half for tea service. water, then dissolve over hot water.

"JUNKET" MIX for Ice Cream- ¥akes a Smooth, Creamy, Frozen Delight. 52 THREE MEALS A DAY

Angel Food Cake Raisin and Orange Cake 1 cup cake flour. ½ cup butter. 1 cup egg whites (8 to 10 whites). 1 cup fine granulated sugar. ¼ teaspoon salt. 2 eggs. 1 teaspoon cream of tartar. 1 teaspoon vanilla, 1¼ cups sifted fruit sugar. ¼ teaspoon salt, ¾ teaspoon vanilla. 2 cups flour. ¼ teaspoon almond extract. , 1 teaspoon baking soda. 2/2 cup warm water, Sift flour on to wax paper several 1 cup raisins, minced. times. Beat egg whites and salt with a ½ cup walnuts, minced. flat whisk beater on a large platter. 1 orange, minced. When foamy add cream of tartar and Cream butter, add sugar gradually beat until stiff enough to hold in peaks, and cream well. Add well-beaten eggs but not dry. Fold in sugar, using a and vanilla. Beat very well. Dissolve spatula or the flat beater, 2 tablespoons soda in warm water. Add alternately at a time until all is used. Add flavor- with flour and salt. Lastly, add raisins, ings, folding them in. Now sift a small nuts and orange, lightly dredged with quantity of the flour over the mixture. some flour. Bake in a loaf pan 8 x 8 Fold in carefully and continue until all inches at 350 degrees F . for 50 minutes. is used. Pour batter into an ungreased angel food pan. Bake in a slow oven 275 degrees F . for 30 minutes. Increase • heat to 325 degrees F. for another 30 Applesauce Cake minutes. Total time 60 minutes. Re- ½ cup butter. 1 cup fine granulated sugar. move from oven and invert pan for 1 1 egg. hour or until cake is cold. Do not re- 2 cups flour. move cake from pan until cold. ¼ teaspoon salt. 1 teaspoon baking soda. 1 teaspoon cinnamon. 1h teaspoon cloves. 1 cup raisins. ¾ cup chopped nuts. 1 cup warm applesauce (unsweetened). Cream butter, add sugar gradually and beat well. Add egg and beat this }',? mixture very thoroughly. Mix and sift the dry ingredients-adding ¼ cup of {_ the flour to the raisins and nuts. Add dry ingredients alternately with the applesauce. Now, add the dredged :;, . ':.-~... :: raisins and nuts. Combine well and pour into a buttered cake pan about 8 x 8 inches. Bake at 350 degrees F. for AUSTRALIAN RAISINS are the world's about 65 minutes. This may be baked best; more meaty, more flavoury, in a tube pan and is quite attractive. and richer in natural grape sugar • than competing products. Five Minute Swiss Roll the 2 eggs, well beaten. AUSTRALIAN RAISINS are prod- 2 tablespoons sugar. uct of a Sister Dominion which is one 2 tablespoons flour. 2 teaspoons baking powder. of Canada's best customers. 1/s teaspoon vanilla. Jelly. AUSTRALIAN RAISINS are now avail- Beat eggs well. Add the sifted dry ob·le in all wholesale and retail ingredients and mix well. Turn into grocery stores. a pan ( 7 x 7) , lined with greased paper. Bake at 375 degrees F. for 5-7 Look and ask for AUSTRALIAN minutes. Turn on to a damp towel sprinkled with fruit sugar. Trim off RAISINS when you go shopping. crusts, spread with jelly and roll quickly.

"JUNKET" Rennet Tablets transform milk into Rennet Custards. THREE MEA~S A DAY 53

Eggless Fruit Cake Light Raisin .Cake ½ cup shortening. 1111 cup butter. 1 cup brown sugar. 1 cup fine granulated sugar. 2 teaspoons soda. 2 eggs,' · l'/2 cups buttermilk. 1 teaspoon grated lemon rind. 4 cups bread flour. 1 teaspoon lemon juice. 1 lb. raisins. 2 cups flour. 1 lb. citron. 2½ teaspoons baking powder. 1 cup figs. ¼ teaspoon salt. 1 cup dates. ¼ cup milk. 1 cup jam (any kind). 1 cup seedless raisins. 2 teaspoons cinnamon. 1 teaspoon allspice. Cream butter, add sugar gradually, 1 teaspoon nutmeg. and cream well together. Add the well- 1 teaspoon salt. beaten eggs, then the grated lemon rind 1 cup pecan nuts. and juice. Beat very well. Add the ½ cup walnuts. sifted dry ingredients alternately with ½ cup almonds. the milk. Add the raisins well dredged ½ cup corn sy,rup. with some of the flour. Beat for 1 min- Cream shortening (use butter if you ute. Turn into well-buttered 8 x 8 can) and sugar. Add buttermilk in inches pan. Bake at 350 degrees F. for which the soda has been dissolved. Add 40 minutes. 2 cups of the flour, sifted with the spice, and sift the other 2 cups over the prepared fruit and nuts. Now combine all • ingredients and mix thoroughly. Line Pineapple Fruit Cake the large and medium of your Christ- 1 ¼ cups butter. mas cake pans with heavy greased 1 ¾ cups fruit sugar. paper ( or use 2 loaf pans 8 x 5 inches). 6 eggs. Bake at 275 degrees F. for 3½ hours for ½ cup pineapple jam. the large cake- slightly less for the 3 ta'blespoons corn syrup. medium cake. Cool and leave in the 1 ½ cups light sultana raisins. heavy paper. Wrap in wax paper and 1 cup halved green candied cherries. set aside to "age" for a while. ½ .cup shredded red candied pineapple. ' Note-You may use pastry flour but 1h cup chopped citron peel. use½ cup more-that is 4½ cups pastry 1 cup shredded blanched almonds. flour. 41/2 cups flour . ½ teaspoon salt. • 1 teaspoon baking powder. Dundee Cake 2 teaspoons lemon juice. ¾ cup butter. 1 ¼ cups sugar. Cream butter well and add the sugar. 4 eggs. When this is thoroughly creamed beat lh cup corn syrup. in the unbeaten eggs, one at a time. Beat l ½ sups seedless raisins. very well. Add the syrup and jam. ½ cup citron peel, chopped. Have the fruit and nuts prepared and 1h cup orange peel, chopped. dredge with part of the flour. Sift re- 1111 cup lemon peel, chopped. maining flour, baking powder and salt ½ cup chopped candied cherries. 2 tablespoons orange juice. a~d add to the butter, sugar and egg · 4 tablespoons grated orange rind. mixture. Now, add the nuts, fruit and 3½ cups flour. lemon juice. Bake in a pan 8 x 8 x 4 1 teaspoon baking powder. inches, lined with heavy greased paper. ½ teaspoon salt. Bak~ at 300 degrees F. for ? hours, ap- Cream butter and sugar well to- proximately. (If baked in smaller pans gether: Add unbeaten eggs one at a time, there is a slight differel).ce in time) . beating well after each addition. Add syrup. Ha,ve fruit prepared and dredge with some of the flour. Mix and sift re- K eep your cake moist with maining flour, baking powder and salt. Add with the orange juice and rind to the mixture. Add fruits. Bake at 300 degrees F . for about 2 hours in a pan 8 x 8 x 4 inches lined with heavy greased paper. Store for about 1 _week before using.

"JUNKET" Rennet Powder comes in Six Delicious Flavors. 54 THREE MEALS A DAY

Cake Frostings and· Fillings

Seven-Minute Frosting Fresh Strawberry Icing 2 egg whites. 1 egg white. 1 cup brown sugar,-..._ 1 ½ cups icing sugar. 1/s teaspoon salt. ½ cup slightly crushed berries. 1 tablespoon corn syrup. 1/s teaspoon salt. 2 tablespoons water. Place egg white in bowl. Add ½ of 1 teaspoon vanilla. sugar, gradually beating it in with a Dover or electric beater. Add berries, Put egg whites, sugar, syrup, salt and draining off the surplus juice. Beat well water in top of double boiler. Beat with again, adding the remaining sugar. Pink Dover beater until well mixed. Place coloring may be added if the berries are over r apidly boiling water and beat not a bright red. More icing sugar may constantly for 7 minutes or until frost- be needed. ing stands in peaks. Remove from fire, add vanilla, and continue to beat until • stiff. Spread on cake, mounding it Caramel Frosting nicely. Sprinkle, if desired, with nuts 1 cup brown sugar. or cocoanut. ¼ cup white sugar. 1 tablespoon corn syrup. Note-If % cup milk. ( 1) the boiled icing shows signs of 1 tablespoon butter. hardening before being placed on the ¼ teaspoon vanilla. cake, beat in a few drops of hot water Pack brown sugar firmly into cup. or 'lemon juice. Combine with white sugar, milk and syrup. Stir over slow heat until sugar ( 2) the mixture refuses to thicken, is dissolved. Increase heat and allow turn it into the top of the double boiler mixture to boil until syrup forms a soft and beat over slow heat until it be- ball in cold water-or about 240 degrees comes granular around the sides of the F . Add butter and vanilla. Cool to dish. Remove from heat and continue lukewarm. Beat until thick and creamy to beat ·until stiff. and of right consistency to spread . Spread on cake. Decorate with nuts • either whole or chopped. Marshmallow Mint Frosting 1 cup fine granulated sugar. • 2 tablespoons light corn syrup. Pineapple Fluffy Frosting ½ cup hot water. 8 marshmallows. ¾ cup sugar. 2 egg whites. ¼ cup cold water. 1/s teaspoon salt. ½ tablespoon light corn syrup. ¼ teaspoon peppermint flavoring. 1 egg white. ½ cup pineapple cubes, drained. Combine sugar, syrup and water Combine sugar, water and syrup in a Stir and bring to boil. Boil to 248 de- saucepan. Stir over low heat until the grees F., or until it spins a thread, or sugar is dissolved. Boil rapidly until forms a hard ball in cold water. Re- the syrup forms a firm ball in cold move from heat. Add cut marshmal- water or 245 degrees F. Remove from lows. Beat egg whites until stiff, gradu- the heat. Meanwhile, beat the egg ally add the syrup, beating constantly. white until it is stiff. Continue to beat Add the peppermint. Beat until stiff. while adding the hot syrup gradually. Place between layers and then over top Beat until stiff. Fold in the drained of cake. Sprinkle with chocolate shot. pineapple. Pile on cake.

"JUNKET" Rennet Powder helps Children Enjoy their Milk. GAS cuts cooking time and it is cleaner and cooler too .. . . You will be enthusiastic over the cooking qualities of th e MODERN GAS RANGE. You get better res·ults than from any other cooking appliance. See one for yourself at any of ou r display rooms. The Consumers• Gas Company 55 ADELAIDE ST. E. 253! YONGE ST. 73! DANFORTH A VE . .

Divinity Frosting yolks. Stir and cook for about five minutes until thick and clear. Add some P/2 cups brown sugar. of the hot mixture to the slightly 1/8 teaspoon .cream of tartar. ½ cup hot water. beaten yolks. Return to double boiler 2 egg whites. and cook for about 3 minutes longer. ¼ teaspoon vanilla. Spread on and between cake while still Combine sugar, cream of tartar and warm. Sprinkle with freshly grated hot water. Stir until sugar is dissolved. cocoanut. This quantity will fill and ice Bring to boil and cook until it spins a a two-layer cake. thread or 248 degrees F. Beat egg whites until stiff. Add the sugar syrup gradu- • ally, beating it in well. Add vanilla. Swirl on to the cake. Nuts may be added Chocolate Burnt Almond foing if desired. 3 tablespoons butter. 2 tablespoons cocoa. 1½ cups king sugar . • 2 tablespoons milk. Orange Filling ½ teaspoon vanilla. 1/2 cup chopped browned almonds. 2 tablespoons butter. 2/4 cup sugar. Melt butter, add cocoa and cook for 4½ tablespoons cornstarch. 1 or 2 minutes. Add sugar, vanilla and 2 egg yolks. milk and beat until smooth. Add nuts, 1¼ cups water. warm from the oven. Cool slightly and ¾ cup orange juice. spread on the cake. 1 ½ teaspoons grated orange rind. To prepare almonds for the icing: 2 tablespoons lemon juice. Chop unblanched almonds into a pie Melt the butter in the top of a double plate and dot with 1 tablespoon of but- boiler. Blend in the sugar and corn- ter. P lace in a fairly hot oven ( 400 starch. Place over hot water and add degrees F.) or under broiler and heat thQ remaining ingredients except egg until browned. Add to icing.

"JUNKET" Rennet Tablets make wholesome Desserts Everybody enjoys. 56 THREE MEA tS A DAY

SIDall Cal{es

Orange Butter Cookies Bran, Date and Nut Bars 1 cup butter. 3 eggs. ½ cup granulated sugar. 1 ½ cups brown sugar. 2 teaspoons grated orange rind. ¾ cup flour. 1 egg, well beaten. 1/s teaspoon salt. 3 cups flour. ¾ teaspoon baking powder. 2½ teaspoons baking powder. ½ cup all-bran. 1/s teaspoon salt. 1 teaspoon grated lemon rind. 3 tablespoons milk. 1 cup chopped nuts. 1½ tablespoons orange juice. ½ cup chopped dates. Cream butter, add sugar gradually, Beat eggs until light. Add sugar and and cream well together. Add orange beat well. Add the sifted flour, baking rind and egg and beat thoroughly. Now, powder and salt. Now, add the remain- add sifted dry ingredients and milk al- ing ingredients. Spread to ½-inch ternately. Form into a roll. Chill well. thickness in buttered shallow pan. Bake Slice. Bake at 375 degrees F. for 8-10 at 375 degrees F . for 25 minutes. Re- minutes or until firm to touch. Makes move from oven, and, while warm, cut about 6 dozen cookies. into fingers and roll in fruit sugar. • Chinese• Chews Brown Sugar Cookies 1 cup granulated sugar. % cup melted butter. ¾ cup flour. 2 cups brown sugar. 1 teaspoon baking powder. 2 eggs, well beaten. 1/s teaspoon salt. 1/2 teaspoon vanilla. 1 cup chopped nuts. 3½ cups flour. 1 cup chopped dates. 1/s teaspoon salt. 2 eggs, well beaten. 1h teaspoon cream of tartar. 1 tablespoon milk. ½ teaspoon baking soda. 1 teaspoon vanilla. 1 cup chopped nuts. Mix and sift dry ingredients. Add Combine butter and sugar. Add eggs . chopped fruit, then the well-beaten and vanilla and beat well. Add sifted eggs, milk and vanilla. Beat well. Turn dry ingredients and mix well together. into a buttered pan measuring 8 inches Form into moulds as desired. Place in by 8 inches. Bake at 350 degrees F. for refrigerator and chill over night. Slice 35 minutes. Allow to cool slightly, then in morning and bake at 375 degrees F. cut into squares and roll -in fruit sugar. for 8-10 minutes. Chocolate• Crisps • 1 cup brown sugar. Ca1·amel Peanut Macaroons ½ cup melted butter. 1 egg white. 1 egg, well beaten. 1/s teaspoon salt. 1 teaspoon vanilla. ½ cup brown sugar. 1 ½ cups flour. 2 tablespoons caramel syrup. ½ cup cocoa. 1 cup shredded cocoanut. ½ teaspoon baking soda. ¾ cup whole peanuts. 1 cup chopped walnuts. ¾ cup cereal flakes. Combine brown sugar and butter. ½ teaspoon vanilla. Add well- beaten egg, add vanilla, dry Beat egg white and salt. Beat in ingredients and nuts. Chill slightly in sugar gradually, then add the other in- refrigerator, then form into rolls. Chill gredients. Drop on to a slightly buttered again wrapped in wax paper until firm. baking sheet. Bake at 325 degrees F. Slice into 1/s -inch slices and bake at 375 for 15 minutes. Yield 24 macaroons. degrees F. for 10 minutes.

"JUNKET" MIX for Ice Cream-An Ordin~ry Ice Cream Freezer will do. - TWO EL.EC TR IC AIDS

N ELECTR]C RANGE . .. AN ELEC- RECIPE A TRIC RffiFRIGERATOR ... are the Chocolate Cocoanu t Slices basis for a modern, cool kitchen. Cor- Electric Refrigerators priced as low as $149.50 ¾ cup butter rectly insulated and with the heat applied 1 ½ cups brown sugar directly to utensils, the electric range I egg assures efficient cooking without waste of I square melted chocolate 2 cups sifted flour he2t. ½ teaspoon baking soda ½ teaspoon cream of tartar Smart housewives make use of the electric \~ teaspoon salt refrigerator to prepare tempting salads, ½ teaspoon vanilla frozen desserts and refreshing cold drrinks. I cup dessicated cocoanut The Hydro Home Institute will be glad to Cream butter and sugar well together. Add the egg. Beat well, furnish menus and recipes to help you get adding the melted chocolate. Add the most out of your range and refrigerator. sifted dry ingredients, flavoring and cocoanut. Form into a cylin- Visit the Hydro Shop and inspect the drical roll and wrap in a wax attractive 1936 array of ranges and refrig- paper, chill well for several hours in refrigerator. Slice off in thin erators, any of which can be purchased on Cabinet Electric Ranges slices. Bake at 375 degrees F . for your regular Toronto Hydro Electric bills. as low as $94.00 8 to 10 minutes. TORONTO HYDRO ELECTRIC SHOP 14 CARL TON STREET Telephone ADelaide 1161 58 THREE ME A LS A DAY

Spiced Almond Cookies Melting Moments % cup butter. 1 cup melted butter. 1 cup brown sugar. ¾ cup brown sugar. 2 eggs (small) . 1 egg. 21/2 cups flour. 1 ¾ cups flour. ½ teaspoon baking soda. ½ teaspoon cream of tartar. 1/s teaspoon salt. ½ teaspoon baking soda. 1 teaspoon cinnamon. 1 teaspoon of vanilla. ¾ cup shredded blanched almonds. Combine brown sugar and butter. Cream butter and sugar well to- Add egg and beat well. Add mixed and gether, add well-beaten eggs. Combine sifted dry ingredients. Add vanilla and dry ingredients and sift into above mix- chill well. Now drop in small spoonfuls ture. Add almonds and mix all well about 1 ½ inches apart on to a baking together. Roll into 2 rolls. Wrap in sheet. Place a small piece of maraschino wax paper and chill over night. Bake cherry in the centre of each one. Bake at 375 degrees F . for 8-10 minutes, ac- at 350 degrees F . 5- 6 minutes. cording to thickness. Makes from 4 to 5 dozen. • • Rocks Cocoanut Delights ¾ cup shortening. 2 egg whites. 1 cup brown sugar. ½ teaspo·on salt. 3 eggs. 1 cup fruit sugar. 3 cups flour. 2 tablespoons flour. 1¾ teaspoons cinnamon. 1 teaspoon vanilla. ½ teaspoon allspice. 2 cups shredded cocoanut. ¼ teaspoon cloves. Beat egg whites with salt until stiff. 1 teaspoon baking soda. Add sugar, beating in the first ½ cup. 1 teaspoon salt. Fold in the remaining sugar with the • I tablespoon hot water. flour. Add cocoanut and vanilla. "Drop 1 lb. dates, stoned and halved. on greased pan in portions about the ½ lb. walnuts. size of a walnut. Bake at 275 degrees F. Cream butter and add sugar gradu- for. 35-40 minutes or until firm to touch. ally. Add eggs and beat in well. Mix N.B.-Use a very slow oven so the and sift all the dry ingredients. Add macaroons will dry out rather than sifted dry ingredients, dates and nuts bake. to the mixture, and then the soda dissolved in the hot water. Drop in spoon- • fuls on a buttered baking sheet and bake Oatmeal Macaroons at 375 degrees F. for about 10 minutes 1 egg. until brown. ¾ cup brown sugar. 2 teaspoons melted butter. • ¾ cup quick oats. Pineapple Cocoanut Cup Cakes 1h cup shredded cocoanut. · 3 tablespoons butter. ¼ teaspoon salt. 1/2 cup fruit sugar. ½ teaspoon vanilla. 1 egg, well beaten. Beat the egg until fluffy. Add sugar ¼ teaspoon almond extract. 1 cup pastry flour. gradually and beat well. Stir in the 1/s teaspoon salt. remaining ingredients. Take up round- 1 ¼ teaspoons baking powder. ing teaspoonfuls- of the mixture and ¼ cup crushed, well-drained pine- place on buttered baking sheet. Flatten apple. slightly with moistened knife. Bake in ½ cup shredded cocoanut. a moderate oven at 350 degrees F. until 3 tablespoons milk. browned. Take from pan while warm. Cream butter, add sugar and cream well together. Add egg and beat this mixture thoroughly. Add almond extract. Now, mix and sift the dry in•• gredients. Add half to the egg mixture with the cocoanut and pineapple. Now add milk and the remaining flour. Turn into paper cup cakes arranged in a baking pan. Bake at 375 degrees F. for about 18 minutes. Cool and ice with any white icing.

"JUNKET" Rennet T?.blets-add dissolved tablet to lukewarm milk. THREE MEALS A DAY 59

Love Drops Sour Cream Raisin Cookies ¾ cup butter (or other shortening). 1h cup soft butter. 1 cup brown sugar. 1 cup sugar. 1 large egg. 2 eggs. 2 cups flour. ½ cup sour cream. 2 cups quick oats. ¼ teaspoon vanilla. ½ teaspoon baking soda. 2¾ cups flour. ¼ teaspoon salt. ½ teaspoon salt. 1 cup raisins. 1h teaspoon baking soda. ¼ cup milk. ½ teaspoon nutmeg. 1 teaspoon flavoring (vanilla or 1 cup seedless raisins. lemon). Place soft (not melted) butter in Cream butter and sugar well to- bowl with sugar, eggs, cream and gether. Add unbeaten egg and beat vanilla and beat all together with a until fluffy. Combine dry ingredients Dover or electric beater until light and and add with raisins and milk. Add well mixed. Mi~ and sift the dry in- flavoring. Drop on buttered pans. Bake at 350 degrees F. for 20 minutes. gredients and add with the raisins to Makes 31/2 dozen fairly large cookies. the mixture in the bowl. Drop in spoonfuls on lightly greased baking sheet. Flatten slightly on top and place a • cherry in centre. Bake at 375 degrees Chocolate Raisin Drops F. for 12-15 minutes. Makes 3 dozen 2 squares chocolate. good-sized cookies. ¼ cup water. ¾ cup granulated sugar. Note-Brown sugar gives a rather ½ lb. shredded cocoanut. attractive flavor should you care to use 1 cup seedless raisins . . it. 1h cup chopped nuts. 1 tablespoon flour. 2 teaspoons vanilla. ½ teaspoon salt. 3 egg whites, stiffly beaten. Cook grated chocolate and water together in saucepan over low heat until smooth. Add sugar and cocoanut. Mix well. Add raisins and nuts with the flour and vanilla. Fold in the egg whites beaten with the salt until stiff. Drop on very lightly buttered pan. Bake at 350 degrees F. for about 15 minutes. Makes 3 to 31/2 dozen drops . • Jam-Jams AUSTRALIAN RAISINS are the world's ½ cup butter. 1 cup sugar. best; more meaty, more flavoury, 1 egg. and richer in natural grape sugar 3 cups flour. 1 teaspoon baking powder. than competing products. ¼ teaspoon baking soda. ½ cup sour milk. AUSTRALIAN RAISINS are the prod- Jam. uct of a Sister Dominion which is one Cream the butter and sugar very of Canada's · best customers. thoroughly together. Add egg and beat well. Mix and sift dry ingredients. AUSTRALIAN RAISINS are now avail- Add alternately with the milk to the first mixture. Chill. Roll out the dough able in all wholesale and retail and cut into rounds. Put rounds to- grocery stores. gether with jam. Do not use a thin jam or too much or it will run out and spoil Look and ask for AUSTRALIAN the cookies. Bake at 375 degrees F. ·for a:bout 15 minutes. The top of each RAISINS when you go shopping. cookie may be sprinkled with cocoanut.

"JUNKET" Rennet Powder makes Milk into Delicious Rennet Custards. GOOD THINGS TO EAT ...

. i~ute Choco- A M,ag1c 5-M - never too late Fr0stmg grainY - al- thin - never ways perfect. I for the

newest, easi- : Here aredtht b()n-bons you WHOLE est, gran es cooking! And ever ate. No •ect results you get pen every time. FAMILY

There are literally scores of good- things-to-eat you can make with EAGLE BRAND. All the tedious, tricky process of blending milk and I . 1emonY pie sugar has been done for you. That's A 1usc1o~s, t cooking! filling w1tboU why EAGLE BRAND works kitch en magic for you! It's grand in coffee or tea, too, and less expensive than se parate cream and sugar. When

cup-cakes u,.is simple / the recipe calls for "sweetened 20 minutes condensed milk" - just remember the name EAGLE BRAND. Write .., ' ~i Tltts"" for the grand free cook book, t..~ BY "MAGIC RECIPES ," containing scores of easy-to-make dishes. .,-MAGIC .. Address a letter or a post card to WITH The Borden Company, Yardley House, Toronto. EAGLE BRAND SWEETENED CONDENSED MILK THREE MEALS A DAY 61

Chocolate Nut Cup Cakes Ginger Ice-Box Cookies ¼ cup butter. 1 cup brown sugar. 1 cup brown sugar. ½ cup soft butter. 1 egg. 2 eggs. ½ teaspoon vanilla. ½ cup light molasses. 11/s cups pastry flour. 4½ cups flour. ½ teaspbon cinnamon. ½ teaspoon salt. ¼ cup cocoa. 1 teaspoon baking so.da. ¼ teaspoon salt. 1½ teaspoons ginger. ½ teaspoon baking soda. ½ teaspoon cinnamon. ½ cup milk. ¾ cup chopped walnuts. Cream sugar and butter well together. Add the eggs and beat very Cream butter very well. Add sugar thoroughly. Now, add the molasses and and cream well. Add well-beaten eggs sifted dry ingredients. Mix well. Form and vanilla. Sift in combined dry in- into rolls. Wrap in wax paper and chill gredients alternately with the milk. over night in refrigerator. Cut into thin Sift the last amount of the dry ingredi- slices with a sharp knife and bake at ents over the nuts and add last. Beat 375 degrees F. for about 12 minutes. enough to blend mixture well. Fill Makes 5-7 dozen according to size. paper cups not more than 2/ 3 full. Place filled cups on a baking sheet and bake at 375 degrees F. for about 20 minutes. • • Grandmother's Ice-Box Cookies Mock Almond Macaroons ½ cup butter. 1/2 cup shortening. 1 cup condensed milk. % cup brown sugar. 1 cup fine dry bread crumbs. % cup white sugar. 1 cup shredded cocoanut. 2 eggs. 1 teaspoon almond flavoring. 1 teaspoon cinnamon. 1/s teaspoon salt. ½ teaspoon salt. Combine all ingredients in order 1 teaspoon baking powder. given. Mix well. Drop on buttered bak- 3 cups flour. ing sheet in small mounds. Press an al- Cream butter, shortening and sugars mond half into each mound. Bake at together. Add well-beaten eggs. Now, 350 degrees F . for about 10-12 minutes. add sifted dry ingredients. Mix well, Makes 2 ½ -3 dozen. form into rolls and allow to chill for several hours. Cut in thin slices and bake in moderate oven 375 degrees F . • for· 8-10 minutes. Makes about 8-10 dozen cookies. Crunchy Cheese Fingers ½ cup fine cornflake crumbs. ¼ cup butter. • ½ lb. soft Cheddar cheese, grated. ½ cup flour. Orange Ice-Box Cookies ½ teaspoon salt. ¼ teaspoon mustard. ½ cup butter. 1/s teaspoon paprika. ½ cup lard. 2 cups brown sugar. Prepare fine cornflake crumbs either 3 eggs, well beaten. . by putting through the mincer or rolling 2 tablespoons orange marmalade. the cornflakes in a paper bag with a 4 cups flour. rolling pin. Cream the butter until quite ½ teaspoon salt. soft. Add the cheese, then the other in- 1 teaspoon baking soda. gredients. This will appear very crumb- ½ cup cocoanut. ly. Using the fingers, press ingredients Cream butter and lard. Add sugar well together, working it into a flat, and well-beaten eggs. Now add mar- smooth shape. Roll out as thin as pos- malade. Add flour, salt and baking sible. Cut into strips 4 inches long and soda sifted together. Stir in cocoanut. ½ inch wide and place on a baking Form into 4 rolls, and wrap in wax sheet. Work up odd bits, cut and roll paper. Chill over night in refrigerator. again until all is used. Bake at 400 Slice thinly and bake at 375 degrees F . degrees F. for about 8 minutes. for 8-10 minutes. Makes about 7 dozen. f "JUNKET" MIX for Ice Cream-Makes Ice Cream a New D elight. 62 THREE MEALS A DAY

Surprise Macaroons Meringue Glaces 2 egg whites. 4 egg whites. 1/s teaspoon salt. ¼ teaspoon salt. 1/4 cup fruit sugar. l ¼ cups fruit sugar. ¼ teaspoon vanilla. ½ teaspoon vanilla. 2 cups shredded cocoanut. 2 milk chocolate bars. Beat egg whites with salt until stiff. Beat in ½ cup of the sugar very gradu- Beat egg whites with salt until stiff. ally. Fold in the remaining ½ cup. Add sugar gradually, beating it in well. Add flavoring. Cover a wet board with Add the vanilla and cocoanut. Cut the moistened heavy paper. Shape merin- chocolate bars into ½ - inch cubes. Drop gues with a spoon or pastry tube. Bake these cubes into the macaroon mixture. 50-60 minutes at 275 degrees F . very Completely surround each cube with slow oven. Remove from paper while macaroon mixture and place each warm. Serve filled with whipped cream mound on a buttered baking sheet. or ice cream. Bake at 300 degrees F. until firm-about 12 to 15 minutes. Remove from pan and allow to cool on rack before storing. These are quite the most delicious things I have tasted-and very unusual! Small Pastries • (Extras) Mistletoe Cookies • % cup butter. Fresh Strawberry Tarts 1 cup brown sugar. 1 ,egg. 1 quart fresh strawberries. 2½ cups flour. 1 cup fruit sugar. ½ teaspoon baking soda. 1 package strawberry jelly powder. ¼ teaspoon salt. l ¼ cups boiling water. ¼ teaspoon almond extract. ½ cup 32 % cream, whipped. 1h cup candied green cherries. 8 lar,ge tart sh·ells. ½ cup chopped pecans. Combine strawberries and sugar and ½ cup cocoanut. leave to stand one hour. Dissolve jelly Cream butter and sugar well to- powder in boiling water. Pour over the gether. Add egg and beat well. Add berries and chill until it begins to the flavoring and remaining ingredients. thicken, stirring often. Fold about 4 Mix thoroughly. P ress into icebox tablespoons of gelatine into the whip- cookie moulds or form into cylindrical ped cream. Chill. Place a layer of rolls and wrap in wax paper. Chill for whipped cream in the bottom of each a few hours or these may be stored for tart shell. Chill and cover with a layer several days before baking. Cut off in of jellied strawberries, pressing hull- thin slices and bake at 375 degrees F . end of each berry into the cream. Pour for 8 to 10 minutes. Yields about 8 on more thickened jelly to fill each tart. dozen. Chill again and serve . • Strawberry and Rhubarb Tart 2 cups diced rhubarb. 2 cups halved strawberries. BEAUTY HINTS 1 ¼ cups sugar. 2 teaspoons minute tapioca. l,y LOIS LEEDS 1/s teaspoon salt. Pastry. Prepare rhubarb and strawberries. Appear Daily in Combine with sugar, tapioca and salt. Turn this into a deep pie tin (9- inch) The lined with pastry. Cover with strips of pastry half-inch wide, arranged lattice- fashion. Bake at 425 degrees F. for 35- Evening Telegram 40 minutes or until fruit is tender and crust is browned. Serve with whipped cream. Serves 6.

"JUNKET" MIX for Ice Cream-Simply Mix With Milk and Cream and Freeze. THREE MEALS A DAY 63 Eggs French Omelet Savoury Omelet 6 eggs. ¼ cup d iced lbacon. 1/2 cup milk. 1 tablespoon butter. ½ teaspoon salt. ½ cup diced onion. 1/s teaspoon pepper. 2 tablespoons green pepper. Beat eggs enough to blend well. Add ¼ teaspoon salt (if bacon is not salty). milk and seasonings. Pour into hot ½ teaspoon poultry seasoning. buttered frying pan and cook slowly. While cooking lift the cooked portion Cook bacon, butter, onion, green pep- gently with a spatula, allowing un- per and salt together for 3 to 5 minutes cooked portion to run ·underneath. Con- or until the ingredients are cooked. Add tinue until all the mixture is creamy this to the egg mixture, leaving excess and set. Increase heat to brown the fat in the pan. Add also the poultry bottom. Fold from handle to opposite seasoning. Combine and turn into hot side of pan. Turn on to hot platter and pan in which the bacon mixture was garnish with parsley. Serves 6. cooked. Continue as for French omelet. Note-This is one of the most deli- • cious I have ever made . Fluffy Omelet 6 eggs. • 6 tablespoons w ater. Scrambled Eggs and Corn ¾ teaspoon salt. 2 tablespoons butter. 1/s teaspoon pepper. 1 cup cooked corn, cut from the cob. Separate the yolks from the whites. 2 tablespoons green pepper, chopped. 6 eggs, slightly beaten. Beat the whites until stiff but not dry. 1/2 cup milk. Add the water, salt and pepper to the ½ teaspoon salt. egg yolks and beat with the same 1/s teaspoon pepper. beater. Fold the yolks into the whites. Melt butter in shallow saucepan. Add Now pour the mixture into a hot corn and green pepper. Cook together buttered ( 1 tablespoon) frying pan. for 2 minutes. Add the eggs, combined Cook quite slowly, moving the pan oc- with th~ milk and seasonings, and stir casionally so that the omelet may cook slowly over low flame until mixture is evenly. When the omelet has cooked set. Turn on to a hot platter and gar- and browned on the bottom ( test by nish with toast points, parsley and lifting the edge with the spatula) , set sliced tomato. the pan in a moderate oven to cook omelet on top. When. the surface will not adhere to the forefinger remove the • pan from the oven. Fold away from Asparagus Cheese Omelet the handle and then on to a platter. 6 eggs. S~rve at once. Serves 6. -6 tablespoons milk. ½ teaspoon salt . 1/s teaspoon pepper. • 1 cup cooked asparagus, 1 inch Shirred Eggs, New Style lengths. 6 eggs. ½ cup grated cheese. 6 strips bacon. Beat eggs, milk and seasonings to- 2 tablespoons cream. gether to combine well. Pour into hot 2 tablespoons devilled ham. frying pan in which 1 ½ tablespoons 6 rounds of toast. butter has been melted. Add the Line each of 6 muffin tins with bacon, asparagus and allow mixture to cook having some across the bottom. Place slowly, lifting up the cooked part with 1 teaspoon cream and 1 teaspoon a spatula and allowing the uncooked devilled ham in each tin. Drop in egg. part to run under. When nearly done Sprinkle with salt and pepper and but- sprinkle with grated cheese and allow tered crumbs. Bake at 375 degrees F. omelet to brown slightly. Fold and for 20 minutes. Serve on rounds of serve on large platter. Garnish with toast. watercress.

"JUNKET" Renner Tablets make wholesome Desserts Everybody enjoys. 64 THREE MEAL~ A DAY

Pies and Pastry

Pastry Cocoanut Date Cream Pie (for one double-crust pie) ½ cup sugar. 2 cups pastry flour. 3½ fablespoons cornstarch. ¼ teaspoon salt. 1/s teaspoon salt. cup lard. ¼ cup cold milk. l/4 1 ¾ cups scalded milk. ½ cup butter. ¼ cup cold water (approximately). 2 egg yolks. ½ teaspoon vanilla. Sift flour and salt into bowl. Add lard ½ cup shredded cocoanut. and butter, and cut into the flour with a ¾ cup chopped dates. , dough blender. Cut the shortening into Combine sugar, cornstarch and salt the finest crumbs possible. Make a de- with the milk. Add to the scalded milk pression in centre of mixture, add water and cook for 10 minut:es until thick and and cut into the rest of mixture with a there is no taste of raw starch. Add hot knife, working quickly and surely, mixture to the slightly beaten egg form into compact shape. Wrap in wax yolks. Cook for another 5 minutes. paper and chill well. Divide into 2 Add vanilla, cocoanut and dates. Turn pieces, shape into rounds and roll out into a baked pie shell. Cover with a for top and bottom crust. m eringue made from the 2 egg whites. Sprinkle with cocoanut and brown in a slow oven over 300 degrees F . • If a plain cocoanut cream pie is de- Peach P ie, Country Style sired omit the dates. 6 large peaches, sliced. • ½ cup raisins. Cream Triple Tart 1 cup brown sugar. 2 tablespoons butter. 3 round layers of pastry (7 inches 2 teaspoons lemon juice. diameter). 1 recipe cream filling. Peel and slice peaches. Arrange in ½ cup 32 % cream, whipped and baking dish in alternate layers with sweetened. raisins, brown sugar and butter. TO MAKE PASTRY LAYERS- Cut Sprinkle with lemon juice. Dot with the the 3 rounds of pastry, using a plate as butter. Cover with flaky pastry. Bake a guide. Cut out cen tre of 1 round only, at 425 degrees F. for 35 - 40 minutes. leaving 1 ½-inch rim. P lace separately Serves 6. on baking sheet. P rick well with foi:k. Bake at 425 degrees F. for 10- 15 min- • utes. Cool. Deep Dish Cherry Pie TO ARRANGE TART-Put together 2½ cups pitted cherries. pastry-circles and filling as you would % to 1 cup granulated sugar. a layer cake, having the layer with the 1 tablespoon cornstarch. hole on top. Fill hole with whipped 1 tablespoon butter. cream and sprinkle with chocolate shot. 1/s teaspoon salt. Combine sugar, cornstarch and salt For Custard Pie which d oes n ot go with the cherries. Fill into baking dish . watery use Dot with mutter. Lay pastry on top, vented to allow escape of steam. Bake at 425 degrees F. until crust is browned and filling is cooked- about 35 minutes. Insert a skewer through the vents in the crust to test the filling.

"JUNKET" MIX for Ice Cream-Makes Ice Cream More Digestible. THRE E MEA LS A DA Y b5

Deep Dish Fruit Pies Individual Grape Pies Fill the plate or casserole with fruit 6 cups grapes, stemmed. 1 tablespoon orange juice. or berries heaping it up well in the 1 tablespoon cornstarch. centre (sometimes an egg cup inverted ¾ cup granulated sugar. in the centre.to act as a support for the 1 egg, well beaten. crust.) Moisten the rim of plate with 1/s teaspoon salt. ·- · water so crust will adhere. Roll out Skin grapes. Place pulp in saucepan crust to 1/~ .:. inch thickness. Cut a and simmer covered for 5 minutes until couple of gashes in centre of pastry. tender. Press through a sieve to re- Lift carefully, folded over, on to the move seeds. Combine together with the fruit. Unfold and trim crust around skins and remaining ingredients. Line edge with scissors, leaving a ½ -inch muffin tins with pastry. Fill 2- 3 full border of pastry all round the dish. with grape mixture. Place a small curl Turn the border under, making a rim of pastry on top of each tart. Bake at of double thickness. Press this into the 400 degrees F. for 20 minutes or until edge of the dish either by fluting it with the crust is brown and the filling is set. the fingers or with the tines of a fork. Cool and serve topped with whipped Bake at 425 degrees until the crust is cream. browned and the filling cooked. The nature of the filling governs this and it • will range from 35- 45 minutes. To Strawberry Graham Cracke 1· Pjc test filling for "doneness," inser t a 2 cups graham cracker crumbs. skewer tlirough the gashes in the crust. ¼ cup melted butter. 2 tablespoons brown sugar. 2 cups sliced strawberries. ¾ cup granulated sugar. • l tablespoon cornstarch. Rhubarb and Strawberry Deep Combine crumbs, butter and sugar in a bowl. Now take about ¾ of the mix- Dish Pie ture and place it in a pie plate, pressing 2 cups rhubarb, diced. it well into the sides and bottom. Mix 1 cup whole strawberries. the sugar, cornstarch and strawberries ¾ cup sugar. together, and put these on top of the 1 tablespoon cornstarch. crumbs iJ1 the pie plate. Cover with re- 1 tablespoon butter. maining crumbs and place in the oven. Mix the fru it with the cornstarch and Bake at 350 degrees F . for 35 minutes. sugar. Fill the baking dish and dot with Serve hot or cold with cream. butter. Cover with pastry and continue Note-To make the graham cracker as explained in general directions. crumbs, place the crackers in a bag and tie the bag at the top. Then roll the bag with a rolling pin. In this way you • keep the crumbs from spreading all Spicy Fig Roll over the place. 1h lb. cooking figs. • l ½ cups warm water. Deep Dish Pineapple Pie ltfi cup granulated sugar. 1 tablespoon coarsely grated lemon 3 cups finely chopped pineapple. ¾ cup sugar. rind. l tablespoon cornstarch. ¼ cup diluted vinegar. ½ teaspoon ground cinnamon. 1 tablespoon butter. ¼ teaspoon ground cloves. Combine pineapple, sugar and flou r. 1 tablespoon lemon juice. Place in dii h and dot with butter. ¼ teaspoon salt. Cover with pastry and continue as ex- Chop figs, soak in warm water for 1 plained in general directions.· hour. Add rest of ingredients. Simmer slowly for 20 minutes or until thick. Cool. Roll pastry to ¼ - inch thickness. For Fruit Pies w h ich do not run- Spread with cooled fig filling. Roll up as you would a jelly roll. Place on an unbuttered baking sheet, prick top with fork. Bake at 425 degrees F. for 20 minutes. Serve in slices with hot lemon sauce.

"JUNKET" MIX for Ice Cream- Contains No Eggs, Corn Starch or Gelatin. 66 THREE MEALS A DAY

Cocoa Pastry Peach Pie De Luxe 3 cups pastry flour. 3 cups diced peaches. ¼ cup cocoa. 1 cup granulated sugar. ¼ cup fruit sugar. 1 ½ tablespoons cornstarch. 1h teaspoon salt. 1/s teaspoon salt. 1h cup butter. ¼ teaspoon almond extract. 1h cup lard. 1 deep baked pie shell. % cup cold water (almost) . ¼ pint 32 % cream, whipped. Sift dry ingredients into a bowl. Add Peel and dice peaches. Combine shortening ahd cut into a fine crumb. sugar, cornstarch and salt. Add to 1 cup Make a depression in centre and add of the diced peaches and leave to stand cold water to make a dough, mixing it 15 minutes, stirring frequently. Plac~ in with a cutting motion. Roll out and the other 2 cups of peaches in the pie place on a pie tin. Bake at 425 degrees shell. Now, cook the cornstarch mixture F. for 10- 15 minutes. Make 3 crusts. until thick and clear. Add the almond Quarter teaspoon of cinnamon may be extract and pour this mixture over the added also for a rather spicy chocolate raw peaches. Chill. Cover with whip- flavor. ped cream. Serves 6. • • l\'Irs. Frise's Lemon Chiffon Pie Pineapple Ginger Pie 3 egg whites. 1 ½ cups diced marshmallows. 1/s teaspoon salt. ¼ cup pineapple syrup. 1h cup fine granulated sugar. 1 cup drained crushed pineapple. 3 egg yolks. ½ cup chopped nuts. ½ cup fine granulated sugar. ¼ cup chopped maraschino cherries. 3½ tablespoons lemon juice. 1 cup 32 % cream, whipped. 2½ tablespoons water. 2 tablespoons fruit sugar. 1 large pie shell, baked. 1¼ cups gingersnap crumbs. Beat egg whites with the salt until Combine marshmallows with the stiff. pineapple syrup. Allow to stand ½ Add sugar gradually and beat in \;Yell. hour. Fold in whipped cream, sugar, Combine egg yolks, sugar, lemon juice cherries and nuts. Meanwhile, line a and water. Cook in double boiler until buttered pie plate with gingersnap thickened. Beat into the egg white. crumbs. Cover the crumbs with the Pile this mixture into a baked pie shell. pineapple. Now, pour on the other mix- Bake at 300 degrees F. for 40 - 45 min- ture. Garnish with red cherries. Al- utes or until firm to touch. Cool slowly low to stand for at least 5 hours. Will -away from any draughts. Serves 6. serve 6. This pie settles, of course, a bit after it comes from the oven. Do not cook too quickly nor too long. The time • varies according to thickness. Lemon and Orange Pie 1 cup granulated sugar. • 1 cup cold water. l\'Iarvel Lemon Pie 2 tablespoons cornstarch. 1 package lemon jelly powder. 1/s teaspoon salt. ¾ cup sugar. 1 teaspoon orange rind. 1/s teaspoon salt. 1 teaspoon lemon rind. 1½ teaspoons grated lemon r ind. 2 egg yolks. 2 egg yolks. 2 tablespoons orange juice. 1 ¾ cups boiling water. 2 tablespoons lemon juice. 3 tablespoons lemon juice. 2 tablespoons butter. 1 baked pie shell. Combine sugar and water. Heat to Combine jelly powder, sugar, salt and boiling. Add the cornstarch, rinds, egg rind. Add 3 tablespoons of the . water- yolks and salt, which have been mixed then the egg yolks and stir well. Add with 2 extra tablespoons of cold water. remaining water and stir until gelatine Cook until thick, stirring constantly. is dissolved. Cool. Add lemon juice. Add the juices and butter. Reheat to Chill, when slightly thickened turn into boiling. Chill slightly. Pour into cold, baked pie shell. Chill until firm. baked pie shell. Top with meringue Cover with whipped cream. made from the 2 egg whites.

"JUNKET" Rennet Tablets are used with lukewarm milk. _: TS NOT TALK ABOUT ANY STOVE IN P _:TS TALK ABOUT EATON'S STOVES "Cook-Aids"

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WITH ONE HAND! You work the easy trigger action on this " Sift-Chine" Flour Sifter ... the other hand's free to stir! ove manufacturers have been thinking of you and your needs Each ...... 1.25 designing the new stoves; Greater ease in cooking! Compact convenient shapes! Surfaces that are easy to keep clean! Even st0ves such as that shown above, which do double duty as both .:-ove and table! Gas, or electric . . . oil or ,gasoline ... heating ~toves or coal ran_ges .. . You'll find them all at Eaton's in new, efficient, and very beautiful models . .. at · typical Eaton prices! Gas Range Illustrated - Cash Price $73.50 The T. EATON CO., Basement, Centre. A WEIGHTY MATTER! Is this Also Obtainable at EATON'S-College Street. business of accuracy 1n· following EATON'S You may purchase stoves on Eaton's Budget Plan: The Stove canning recipes! Our government act>GET PLAN Department will be glad to give you full particulars. tested kitchen scales weigh in ounces up to 24 lbs. I (Green or ivory finish) Each ...... 1.95 68 THREE MEA LS A DAY

Cocoanut Custard Pie 3 eggs. Small Pastries ½ cup sugar. ¼ teaspoon salt. 3 cups milk. • ½ teaspoon vanilla or 1/s teaspoon Winter Fruit Tarts nutmeg. 8 baked tart shells. ½ cup cocoanut. 1 can diced fruit cocktail. Beat the eggs slightly, add sugar and I tablespoon cornstarch. salt. Beat lightly again. Add cold milk ¼ pint whipping cream. and vanilla. Strain into chilled pastry I tablespoon lemon juice. shell. Sprinkle with cocoanut. Bake in 1/s teaspoon salt. a hot oven at 450 degrees F. for 10 min- 3 tablespoons sliced brazils. utes, reduce heat to 350 degrees for 30 Drain can of fruit cocktail, measure minutes or until custard is set. More ¾ cup juice (add water if necessary to cocoanut may be sprinkled over the make amount) . Add lemon juice and custard when nearly set and allowed to stir gradually into the cornstarch in a brown on top. saucepan. Add salt. Cook until thick and clear. Add fruit and chill. Whip • cream, sweeten sligh tly. Place the Cranberry Mincemeat cream in the bottom of each tart. Now, 2 cups apple cider. pile on the cooled fruit m ixture. ; 1 lb. chopped suet. Sprinkle well with 'brazils. Serves 8. • 1 lb. seeded raisins. ½ lb. cranberries, chopped. 1 orange, minced. • 4. cups chopped apples. Jam Tarts -~· - - ¼ lb. citron peel, chopped. Roll out pastry until thin. Cut out ¼ lb. orange peel, chopped. with a round cutter and line small tart ¼ lb. lemon peel, chopped. tins. Place 1 teaspoon thick jam in 1 lib . currants. each tart. In the centre of the jam, 1 lb. brown sugar. place the tiniest little piece of pastry. ¼ lb. blanched almond•s, chopped. Bake at 425 degrees F. for 10-15 min- ½ teaspoon nutmeg. ½ teaspoon cinnamon. utes, according t-o size of tart. ½ cup sherry wine or brandy. Boil cider uncovered for 5 minutes. • Add the suet, fruits and sugar and sim- Taffy Cocoanut Tarts . mer ·together for 30 minutes. Add the 1 egg. 1 ¼ cups brown sugar. remaining ingredients. Mix well and 1 tablespoon melted butter. store in sterilized jars. This particular 1/s teaspoon salt. · mincemeat has exceptionally g o o d ½ teaspoon vanilla. keeping qualities and is not too terribly 1 cup shredded cocoanut. rich as many are. Beat egg well. Add brown sugar, salt and vanilla and beat in well. Now, add • cocoanut and melted butter. Have tart Plain Apple Pie tins lined with pastry. Place some of 5 or 6 large tart apples. this mixture in each tart. Bake at 400 1 cup sugar. 1 tablespoon butter. degrees F. for 20 minutes or until Nutmeg or cinnamon if desired. browned. Makes about 18 tarts. Wash, pare and cut apples into quarters. Remove cores and slice in thin Pignolia Dat• e Tarts slices. Line a 1/s -inch pie plate with 2 tablespoons butter. pastry. Place in half of apples, then ½ cup brown sugar. half of sugar and repeat until pie is 1 egg. filled. Sprinkle with nutmeg or cinna- ½ cup chopped dates. mon and dot with butter. Moisten ¼ cup pignolia nuts. edge of pastry and place on top crust. 2 teaspoons lemon juice. P ress edges together and trim off neatly. Cream butter, add sugar and cream Be sure top crust has vents-cut to allow well. Add the egg and beat until mix- steam to escape. Bake at 425 degrees ture is smooth. Add dates, nuts and F . for about 35 minutes. lemon juice. Place in spoonfuls in If the apples are sweet or over- ripe pastry-lined tart tins. Bake at 425 de- use 1 teaspoon lemon juice, sprinkled grees F. for about 15 minutes or until over each pie filling. browned. Makes about 12 tarts.

"JUNKET" Rennet Powder makes Rennet Custards in a jiffy. THR ·EE MEALS A DAY 69 Making Good Coffee

I've come to the conclusion that the reason for bad coffee lies in the fact that some people haven't the "fog- giest" idea what a good cup of coffee should taste like -hence any sort of a brownish liquid with a faint odor of coffee serves the purpose. Really, I'm quite serious when I say something has to be done about it! More men than you would imagine have asked me to write this article. They get good coffee downtown or at some friend's place and naturally are an- noyed when the coffee at home is-well, .pretty bad! With coffee, as with everything else, "you get what you pay for! " I do not mean by this that you have to pay an enormous price, but a possible bargain in coffee may not always be one. Coffee should be: ( 1) Freshly ground. (2) Stored in an air-tight container. (3) Purchased in small quantities if the family is small and the consumption low. ( 4) Served with cream---milk, even scalded, is not sufficient. (5) Made with the addition of a dash of salt. Salt does to coffee what it doe~ to everything else you make - enhances the flavor. (6) Ground to suit the method of making: Coarse for !boiled coffee. Medium for percolated. Fine for drip method. Powdered for silex method. · Mustard in coffee sounds like the most atrocious food freak you can imagine----but I use it. A very fine chef gave me the trick. Use-oh-a little less than ¼ teaspoon for a half cup of coffee and quart and a half of water. Note-Use standard measuring spoons and cups for the following methods:

Percolated Coffee Boiled Coffee (For 100) 8 tablespoons coffee. I ½ lb. coffee. 1/s teaspoon salt. 1 teaspoon salt. Dash of mustard. ½ teaspoon mustard. 6 cups •boiling water. 2 cups cold water. Measure ingredients into percolator. 5 gallons boiling water. "Perk" for about 10 minutes. · Combine coffee, salt, mustard and cold water. Tie loosely in a cheesecloth bag and plunge into boiling water. • Cover closely. Keep at boiling point · Boiled Coffee (To Serve 6) for 15 to 20 minutes, stirring frequently. 8 level tablespoons (½ cup) coffee. 1h cup cold water. ¼ teasp()on salt. • Dash of mustard. Drip Coffee 6 cups iboiling water. 8 tablespoons coffee. Measure coffee, salt, mustard and cold 1/s teaspoon salt. water into pot. Mix well. Pour on boil- Dash of mustard. ing water. Bring slowly to boil, stirring 6 cups boiling water. occasionally. When boiling point is Measure coffee, salt and mustard into reached reduce heat so coffee merely the filter. Pour on boiling water. Keep "steeps" for 5 minutes. Pour on 3 coffee hot, but not boiling while drip- tablespoons cold water to settle grounds, ping. Serve at once. strain and serve. For a quantity of coffee tie coffee • loosely in cheesecloth bag. Silex Method Eggs may be used to clear coffee or For a demonstration of this I would even the shells may be utilized. Mix suggest you visit a good electric dealer. this with the dry coffee grounds. Use Us~ same proportions as for drip method about one · small · egg for the above except for coffee and use. just 6 table- amount. · · · spoons.

"JUNKET" Rennet Powder-6 Different Flavors-:--6 Different Colors. 70 THR EE MEALS A DAY Beverages Grape Wine Parsnip Wine Crush whole blue grapes, removing 12 lb . .pa rsnips.' from the stems. You will need abou1 ¼ 1b. lump ginger . · one bushel to make the required 5 gal- 3 gallons water. lons of mash and liquid. Add 5 pounds 8 lb. granulated sugar. fine granulated sugar. Allow to work ¼ lb. cream of tartar. ½ cup lemon juice. and ferment in a warm- place, leaving 1 yeast cake. room in each crock for fermentation so 6 lb. r aisins. it does not overflow. Keep crocks lightly covered to prevent dust from- · Measure water, ginger and parsnips collecting on top and also to prevent into a large boiler. Boil for about 5 fruit flies from flying around. Leave hours. Strain twice, add sugar, cream for 3 weeks and strain into a 5-gallon of tartar, lemon juice and raisins. Stir keg. Leave to stand, adding 3 pounds all well together. Leave over night and of fine sugar at intervals for each gallon skim off the yeast next m orning. Now of juice. When the "working" and fer- leave for 3 weeks. Strain into bottles mentation stops, "bung" it up tightly or keg. and allow to stand for 6 to 12 months.· • May be used sooner, but is best left for Dandelion Wine a bit. 2 quarts dandelion flowers . 2 quarts water. _ • 4 lb. granulated sugai. Black Fig Wine 2 lemons. 5 lb. black figs (m inced). 1 cake yeast. 1 lb. :Valencia r. aisins (minced) . . 1 slice toast. 2 oranges (minced). Combine flowers and water. Boil 5 gallons water. until soft. Strain and add sugar and 10 lb. granulated sugar. lemons. Boil for 10-15 minutes and 1 yeast cake. scrain again. Pour into a crock. Cool Cover figs with water and soak over to lukewarm. Add yeast spread on the night. Drain and mince in the morn- - toast. Put in _a warm place and allow. ing. Add other ingredients and put into to ferment. Bottle when fermenting crock. Do not fill too full so as to allow ..:eases. for fermentation. Leave to ferment for 2 weeks. Strain through several thick- • nesses of cheesecloth. Leave 2 weeks Peach Wine to settle; then bottle. Put corks 2 pints preserved peaches. in . loosely ·until all fermentation ha_s 2 lb. seeded raisins. stopped. , Store in cool place. Becomes 2 lb. brown sugar. fuller in flavor as it stands. 2 gallons lukewarm water. 1 yeast ,cake. Combine all ingredients, dissolving • the yeast cake in lukewarm wate;- be- Fruit Punch fore adding. Allow to stand in a warm (For 50) place for 3 weeks, stirring it daily. 1 quart pineapple juice. Strain through fine cheesecloth. Bottle 1 quart lemon juice. and seal. 1 quart orange juice. 2 quarts medium strong tea, • 6 cups sugar. Orangeade 4 cups water. 2 lb. fine granulated sugar. ½ cup mint leaves. Grated r ind of 4 oranges. P repare fruit juices. Make tea. Com- 2 ounces citric acid. bine sugar and water. Heat to make a 3 pints boiling water. syrup, wh ile syrup " is cooling add the Put sugar into glass mixing bowl. mirit leaves: Mix the syrup and other Add grated rind and citric acid. Pour liquids, straining out the mint leaves. on boiling water. Cover and leave over . P our · into punch bowl over a large night. Strain and bottle. Store in re- square of ice and serve very cold. frigerator and serve cold.

"JUNKET" Rennet Powder-6 Different Flavors-6 Different Colors. THREE MEALS A DAY 71

Ginger Ale Lemonade Grape Juice ¾ cup lemon juice. Remove grapes from stems, measure 1 cup orang€ juic€. 1 cup fruit juice. and mash grapes. For each quart of 1 cup fruit sugar. grapes, add one quart water. Cook until 2 pints dry ginger ale. soft. Strain through fine cheesecloth in Mix fruit juices and sugar. Allow to sieve. For each quart juice add one cup stand until well chilled. Add ginger ale sugar. Boil and remove scum. Bottle in when ready to serve. Serve with sterilized jars while hot. Seal tightly. Keep in cool place. crushed ice. • Grape-Orange Fizz • 2 cups white grap€ juice ¼ cup sugar. Tea Punch ½ cup orange juice. ½ cup sugar syrup. 1 quart dry ginger ale 1 cup medium strong tea. To prepare grape juice, remove stems ½ cup lime juice (fresh limes) . from 1 quart green grapes crush 1h cup pineapple juice. fruit and add 1 cup water. Boil until 1 cup orange juice. soft and strain. Combine hot juice with 2 cups water. sugar and stir until dissolved. Cool and Combine ingredients and chill well. add orange juice. Chill thoroughly and Serve in tall glasses over crushed ice or add ginger ale just before serving. ice cubes. Delicious as a punch for a bridge party or as an appetizer before rlinner. • Raspberry Vinegar • 6 quarts red raspberries. Cherry Punch 2 pints vinegar. 1 cup cherry juice (from preserved 1½ cups water. fruit). Sugar. ½ cup pineapple juice. ½ cup orange juice. Crush berries. Combine vinegar and ½ cup lemon juice. water. Pour over berries, and leave to 1 cup sugar syrup. stand over night. Strain and measure. l cup tea. • Add 1 · cup sugar for each cup of liquid. 1 quart ginger .ile. Bring to boil for 20 minutes. Bottle and Combine and serve well chilled- seal. diluted with cracked ice. • • Lemon Syrup Mint Julep 1 cup sugar . ½ cup sugar syrup. 2 cups water. 6 stalks fresh mint. 2 tablespoons lemon juice. Grated rind of 3 lemons. ½ cup lemon juice. ½ cup grapefruit juice. l cup ice water. Combine water, sugar and grated 2 cups ginger ale. rind·. Stir and bring to boil. Boil 5 Heat syrup, add the crushed leaves minutes. Add lemon juice. Bottle and of mint and let stand ½ hour. Strain, seal. Use as needed. Add fruit juices and chill. Just before serving add ginger ale. Serve in tall glasses with crushed ice and a sprig of • mint as a garnish. Grape Bounce • 1 pint grape juice. Orange Health Cocktail ¾ cup lemon juice. ¾ cup fruit sugar. ½ cup orange juice. 1 pint soda water. 1 egg yolk. About 1 teaspoon honey. Combine grape juice, sugar and 1/s teaspoon salt. lemon juice. Stir until sugar is dis- Beat all together with Dover beater. solved. Add soda . water just before Chill well. Good served at breakfast. serving. Serve with crushed ice.

"JUNKET" Rennet Tablets-crush and dissolve in cold water First. 72 THREE MEALS A DAY

Hot Breads

Orange Nut Bread Cherry and Almond Ring 3 cups pastry flour. 2½ cups flour. 4 teaspoons baking powder. 4 teaspoons baking powder. 1 teaspoon salt. 1 teaspoon salt. 1 cup sugar. ¼ cup shortening. 2 tablespoons grated orange rind. 1 egg, well 'beaten. 1 cup finely-chopped nuts. ½ cup milk (approximately). 2 eggs, well beaten. 2 tablespoons sugar. 1 cup milk. 1 teaspoon cinnamon. 3 tablespoons butter, melted. ½ cup blanched shredded almonds. Mix and sift dry ingredients into a Candied cherries, halved. bowl. Add orange rind and nuts. Com- Mix and sift together the flour, bak- bine well- beaten eggs and milk. Add ing powder and salt. Cut in shortening. to flour mixture and mix together until Combine egg and milk. Add gradually smooth. Add cooled melted butter. Do to dry ingredients until a soft dough is not overheat mixture. Turn into but- formed. Roll 1- 3 inch thick on a floured tered loaf pan ( 8 x 4 x 3 inches). Bake board. Dot all over with 2 extra table- at 350 degrees F . for 1 hour or longer. spoons butter. Sprinkle with cinnamon, almonds and cherries. Roll lengthwise • and place on a greased baking sheet. · Honey Nut Bread Now, with scissors, cut almost through 1 egg. into ¾ -inch slices. Turn each slice % cup honey. partly on its side away from centre. 1 cup milk. Garnish every other slice with a half 3 cups flour. a cherry after brushing the loaf over 3 teaspoons baking powder. ½ teaspoon salt. with melted butter. Bake at 425 degrees ¾ cup·finely -chopped nuts. F. for 25 minutes or .until browned. 1 tablespoon melted butter. Beat egg well and blend with the • honey and milk. Sift dry ingredients Quick Coffee Cake and add with the nuts to ·the first m ix - 2 cups pastry flour. ture. Pour into buttered loaf pan and 3½ teaspoons baking powder. leave to stand for 1 hour. Bake at 325 ½ teaspoon salt. degrees F . for 1 ¼ hours. ¼ cup sugar. 11.i cup shortening. • 1 egg, well beaten. Orange Bran Bread ½ cup milk. 4 tablespoons br9wn sugar. ½ cup brown sugar. 1 tablespoon flour. 2 tablespoons butter. ½ teaspoon cinnamon. 1 egg. 2 tablespoons melted butter. ¾ cup sour milk. ¾ cup all-bran. Measure and sift together the flour, 1/s cup orange marmalade. baking powder, salt and sugar. Cut in 1 ½ cups flour. shortening. Combine egg and milk. 1/s teaspoon salt. Add to flour mixture, stirring until mix- 1 teaspoon baking soda. ture is blended. Turn into greased 9- Cream butter and sugar well. Add inch layer cake pan. Brush over top well-beaten egg. Now, add milk and with melted butter. Add any remain- all-bran. Allow this mixture to stand ing butter to the combined flour, sugar for 10 minutes. Add · the marmalade and cinnamon. Sprinkle this evenly and the -sifted dry ingredients. Mix over the dough. Bake at 4 00 degrees F . enough to blend into a smooth batter. for 25 to 30 minutes. When done, cool Pour into a buttered 8 x 4 loaf pan. slightly, cut in wedges in pan and re- Bake at 350 degrees F . fo r 35-40 min- move pieces separately, so topping does utes. not fall off. Makes about 8 wedges.

"JUN KET" . Rennet Powder makes Milk into Delicious Rennet Custards. THREE MEALS A DAY 73

Pancakes Dolly Madison Waffles 2 cups flour. 1 ¾ cups flour. 2 teaspoons sugar (may be omitted). 3 teaspoons baking powder. 1 tablespoon ·baking powder. 1 tablespoon sugar. ½ teaspoon salt. 1 teaspoon salt. 1 to 1 ¼ cups milk. 2 eggs. 2 eggs, well beaten. % cup milk. 1 tablespoon melted butter. 1h cup chopped pecans. Mix and sift dry ingredients. Beat 1 tablespoon melted butter. eggs well, add milk and stir quickly into Mix and sift dry ingredients. Beat dry ingredients. Mix until smooth. eggs until light. Add milk. Add liquid Add melted butter. Pour from pitcher to dry ingredients and beat until on to hot griddle pan-or if frying pan smooth. Add pecans and melted butter. is used grease it lightly. Cook on 1 Pour about ¾ cup batter into pre- side until bubbles form on top and heated waffle iron and bake for 3 to 4 edges are cooked. Turn and cook on minutes. Serve hot with butter and other side. Serve at once hot with but- syrup. ter and syrup or honey. Note-The quantity of milk in this • recipe varies according to whether you Chocolate Waffl es desire a thick or thin pancake. 1 ¾ cups flour. ½ cup cocoa . • 6 tablespoons fine sugar. Raisin Whole Wheat Gr iddle ½ teaspoon salt. 3 teaspoons baking powder. Cakes 2 eggs well beaten. cup white flour. 1 cup milk. cup whole wheat flour. 2 tablespoons butter. teaspoon salt. Mix and sift dry ingredients. Beat tablespoon sugar. eggs well. Add milk and combine with 4 teaspoons baking powder. the dry ingredients. Beat until smooth. 1 cup seedless raisins. Place about ¾ cup of batter in pre- 2 eggs, well beaten. 1 ½ cups milk. heated iron. Bake about 4 minutes . . 2 tablespoons melted butter. Cut into sections and serve sandwich style with whipped cream, marshmal- Combine dry ingredients and sift to- lows or ice cream as filling. Makes 4 gether. Add raisins and stir in the waffles. combined egg and milk. Mix until smooth. Add the melted butter. Pour • on to hot griddle or greased frying pan. Oatmeal Muffins Cook on 1 side until bubbles are formed on top and the cakes are cooked around 1 cup cooked oatmeal. 1 ½ cups flour. the edge. Turn and cook on the other 2 tablespoons sugar. side. Serve at once with butter and 4 teaspoons baking powder. syrup or honey. ½ teaspoon salt. 1 }, cup milk. c • ·! . • 1 egg, well beaten. Bacon Muffins 2 tablespoons melted butter. 2 cups flour. Mix and sift flour, sugar, salt and ½ teaspoon salt. baking powder. Add half of the milk, 3 teaspoons baking powder. the well-beaten egg and the remaining 2 tablespoons sugar. milk mixed with the oatmeal. Beat 3 tablespoons chopped cooked bacon. only enough to combine. Bake in but- 1 egg. tered muffin tins at 400 degrees F. for 3/e cup milk. 25-30 minutes. 2½ tablespoons melted butter. Combine and sift dry ingredients into Children love its flavor. It rives a bowl. Add bacon. Beat egg well and them enerry and health- add milk. Add to dry ingredients in mixing bowl and combine only until mixture is smooth. Add cooled melted butter. Drop into buttered muffin pans and bake at 400 degrees F. for 25 minutes. Makes 12 medium size muffins.

"JUNKET" Rennet Tablets-serve Rennet Custards when firm and chilled, KELLOGG'S READY-TO - EAT CEREALS CONVENIENT COOKING INGREDIENTS Kellogg's packaged products serve a double purpose-first, as healthful, delightful ready-to-eat cereals; and second, as cooking ingredients. All of the cereals mentioned below are used in a great variety of delicious dishes. The recipes given are examples to show how convenient it is to keep a supply of Kellogg's cereals in one's kitchen:

CORN FLAKE DATE COOKIES PEP BANANA MUFFINS

l pound da !es 1/..,. cup water 2 tablespoons shortening l cup sugar ¼ cup orange ¼ cup sugar juice l egg (well beaten) 2 table~poons grated orange peel l cup milk Remove the seeds from the dates and I ¼ cups K e llogg's Pep Bran Flakes boil dates, sugar, water, orange juice I ¼ cups flour and grated orange peel until soft paste 2 teaspoons baking powder BRAH FWE is formed. 'h teaspoon salt ½ cup chopped banana l cup shortening 1/ ... teaspoon salt 1 cup brown sugar ½ cup water 3~'2 cups flour 2 cups Kellogg's Cream shortening and sugar add egg, WHEAT Corn Flakes milk ancl Pep Bran Flakes. Sift flour --- 2 teaspoons bak- · ing powder with baking powder and salt and add banana. Add to first mixture and stir only until flour disap- • 0 Cream the shortening , add the sugar and beat thoroughly. pears. Bake in greased muffin tins in a moderate oven (40Q Add the flour, which has been sifted with the baking powder F .) for 20-25 minutes. and salt, then the water and last the Corn Flakes. Roll the cookie dough thin (about 3/ 16" thick) and cut into rounds. Yield: 16 small muffins or 8 large muffins. Spread one round with ,the date mixture and put a second round on top, pressing the edges together. Bake on greased b2king sheet·in a·moderate oven \375° F .) for 15 to 20 minutes. Yield: 24-3" cookies. ALL-BRAN REFRIGERATOR .ROLLS LEMON CRUMB PIE l cup shortening l cup boiling water I ½ cups Kellogg's Rice Krispies 3/

A port/ olio of All Kellogg Cer- recipes sent free eals are packed on request- in heat-sealed in- dishes easily pre- ner Wax: T ite pared by the con- bags-an exclu- venient Kellogg sive K e l l o g g way. feature. The Coffee with the natural flavor. It's caf- feine-free.

KELLOGG COMPANY OF CANADA LIMITED, LONDON, CANADA THR EE MEALS A DAY 75

Orange Muffins Plain Tea Biscuits 2 cups flour. 2 cups flour. 3 teaspoons baking powder. 4 teaspoons baking powder. ½ teaspoon salt. ¼ teaspoon salt. 3 tablespoons fine granuhi.ted sugar. 3 to 4 tablespoons shortening. 1½ teaspoons grated orange rind. ½ cup sweet milk. 1 egg. Sift dry ingredients. Cut in shorten- 3/s ·cup milk, . ing. Add milk. · Turn on to slightly 2½ tablespoons melted butter. floured board. Knead gently into shape. 1 tablespoon butter. · " Roll or· pat out to desired thickness. 2 tablespoons fine granulated sugar. Cut into rounds. Place on lightly 2 tablespoons orange juice. greased pan and bake at 425 degrees F. Mix and sift dry ingredients and for 12 to 15 minutes. grated orange rind. Beat egg well, add milk and combine with dry ingredients. Mix only enough to combine. Add • cooled melted butter. Drop into greased Sour Milk Tea Biscuit muffin tins, prepared with ¼ teaspoon 2 cups pastry flour. butter, ½ teaspoon· sugar and ½ tea- H1i teaspoons baking powder. spoon orange juice· in the bottom of ¼ teaspoon baking soda. ¼ teaspoon salt. each. Bake at 400 degrees F. for 25 3 to 4 tablespoons shortening. minutes. Wh'en done, loosen ·au muffins ½ cup sour milk. around the edge and turn upside down (Use .more milk if very thick.) on a cake ra{:k. Makes 12 medium muf- Method same as for plain tea biscuits. fins. • • Tomato Biscuits Houey Biscuits 2 cups flour. Make regular tea biscuit mixture. 4 teaspoons baking powder. Cut into medium sized biscuits. Bake ½ teaspoon salt. as directed. Remove from oven, split ¼ cup butter. in halves. Spread lower halves with ½ cup tomato juice. butter (lots of it) and the top halves Sift flour, · baking powder and salt. with honey (lots of it, too ) . Put halves Work in the' butter to a fine crumb. together and let stand a few minutes Make a well in the centre of the flour so that it "goos" together before serv- mixture, add the tomato juice. Combine ing. into a soft dough. Knead very gently. Pat out to -¾ inch thi{:kness. Cut with • round or fancy cutter. Bake at 400 de- Blueberry Bran Gems grees F . for about 20 minutes. 2 tablespoons butter. ¼ cup granulated sugar. 1 egg, well beaten . • 1 cup all-bran. 1 cup sour milk. Banana Brau Muffins 1 cup pastry flour. 2 tablespoons butter. 1 teaspoon baking powder. ¼ cup sugar. ½ teaspoon baking soda. 1 egg, well beaten. ½ teaspoon salt. 1 cup bran ,ffakes. I' cup blueberries. 1 cup sour milk. 2 tablespoons flour. 1 cup flour. Cream butter, add sugar anci cream ½ teaspoon baking soda. well together. Add egg, bran and sour ½ teaspoon salt. 1 teaspoon baking powder. milk. Allow to stand 5 minutes. Add ½ cup chopped banana. sifted dry ingredients and lastly the blueberries dredged with the extra Cream butter and sugar; add egg, flour. Fill buttered muffin tins about milk and bran. Allow to stand while 2/ 3 full. Bake at 400 degrees F. for 20 preparing the other ingredients. Sift to 25 .. minutes. Serve hot. together the remaining dry ingredients. Sift these into the first mixture, add banana and mix together only enough to combine. -Bake in buttered muffin tins at 400 degrees F. for 20 to 25 minutes. Read THE EVENING TELEGRAM

"JUNKET" Re,.nnet Tablets-serv,; Rennet.Cll.sta.rds when firm and chiIJed. 76 THREE MEALS A DAY

Orai1ge Tea Rolls Cheese Puffs 2 cups flour. cup boiling water . 1 tablespoon sugar. ¼ cup butter. 3½ teaspoons baking powder. ½ cup flour. ½ teaspoon salt. 1/s teaspoon cayenne pepper. 4 tablespoons butter. ½ teaspoon salt. 1 egg- well beaten. ½ cup grated cheese. ½ cup milk (approximately) . 2 eggs. Mix and sift dry ingredients. Cut in Heat water and butter to boiling. butter. Add well-beaten egg and milk Add flour, salt and cayenne. Stir and ( add a little less than 1/ 3 to begin cook until mixture leaves the sides of with). Mix carefully to a dough, easily the pan. Add cheese and mix well. •. haridled. Roll to 1/ 3-inch thickness and Cool. Add unbeaten eggs one at a time, spread with the following mixture beating in very well. Chill again well. creamed together: Drop by spoonfuls on buttered baking 2 tablespoons butter. sheet. Bake in hot oven 400 degrees F . ½ cup orange marmalade. for 15 minutes, reduce heat to 350 de- 2 tablespoons chopped nuts. grees F. for 20 minutes. Roll up jelly-roll fashion. Cut into Note-These may, when puffed, have ¾ -inch slices and place in small but- no bottom to them, in which case turn tered muffin tins. Bake at 425 degrees them over and use as shells. F. for 18 to 20 minutes. Note-Use a thick marmalade. Onion Shortcake• Strawberry Surprise• Muffins 1 cup onions, sliced thinly. 2 cups flour. ½ teaspoon salt. 3½ teaspoons baking powder. 2 teaspoons butter. 2 tablespoons chopped pimiento. 3 tablespoons fine granul!1ted sugar. 1 ½ teaspoon salt. small egg, slightly beaten. 3/s cup milk. ½ cup sour cream. 1 egg. Cook onions slowly with salt and but- 2 tablespoons melted butter. ter until tender. Do not allow to brown. Strawberry jam. When cool, spread onions and pimiento Measure the dry ingredients irito the over top of tea biscuit mixture, rolled flour sifter and sift into a bowl. Beat to ¼ -inch thickness and arranged in the egg very well with a Dover beater, layer cake pan. Combine beaten egg add the milk. Add the milk and the egg and cream and pour over top of onion to the dry ingredients. Mix together and pimiento. Bake at 425 degrees F . with as little mixing as possible- just for 20 minutes or until slightly enough to combine. Now add the browned. Serve with roast pork. melted butter which has been cooled Serves 6. first. Turn into 9 large buttered muffin Note-Use 2 cups flour for tea biscuit tins-or 12 medium ones. Put 1 tea- mixture, or this is an ideal spot for the spoon of strawberry jam on top of each packaged tea biscuit mixture. muffin. Bake at 400 degrees F . for 25 minutes. Serve hot. Mocha Date• Bread • 1 cup chopped dates. Peanut Butter Bread ¾ cup hot coffee. 2 cups flour. ½ teaspoon baking soda. 3½ teaspoons baking powder. 1 egg. 1 teaspoon salt. 2 tablespoons ,butter. ½ cup sugar. % cup brown sugar. 1 egg, well beaten. 1½ cups flour. % cup peanut butter. 1 teaspoon baking powder. 3/s cup milk. 1h teaspoon salt. Sift together the dry ingredients. ¾ cup broken walnuts. Beat the egg. Add to the peanut butter Add soda and hot coffee to the dates. and milk, which have been blended well Cool to lukewarm. Add sugar, butter together. Add the liquid mixture into and beaten eggs. Add sifted dry in- the dry ingredients. Mix only enough gredients and nuts. Turn into 1 large to blend the ingredients. Turn into a loaf pan or 2 small -loaf pans. Bake at buttered loaf pan and bake at 350 de- 325 degrees F. for 45 m inutes fo r the grees F. for about 50 minutes. Cool and large loaves and 35 minutes for the allow to age at least 1 day before using. small ones.

"JUNKET" MIX for Ice Cream Makes Ice Cream Smoother and More Luscious. THREE MEALS A DA Y 77 Sandwiches Club Sandwich De Luxe For the Assorted Open Sand- 12 slices bread. wiches Sliced tomatoes. 12 slices broiled bacon. Here are some suggestions: Trim crusts from bread and toast. ( 1) Color white cream cheese a deli- Make 6 sandwiches of toast with to- cate shade of pink. Spread on bread. matoes and bacon as filling. Cut diagon- Cut in any desired shape. Now outline ally ar.d pour over each the following the edge with thinly sliced radishes. sauce: (2) Lay a thinly sliced tomato on 1 package soft cream cheese (yellow). buttered round of bread and sprinkle ¼ cup milk. with finely chopped green pepper. 1 teaspoon Worcester sauce. ( 3) Slice cucumbers and soak in 1/s teaspoon dry mustard. 1/s teaspoon pepper. salted water colored green for 2 or 3 ¼ teaspoon salt. hours. Lay on squares of buttered Combine above ingredients and cook bread and place a wee sprig of parsley in double boiler until smooth. at each corner and a slice of olive in the • centre. •- Club Sandwich (For 8 ) Vegetable Club Sandwich Make 16 slices of toast (crusts off) 12 slices toast. in the broiler of your stove. Butter the ¼ cup chopped green pepper. pieces as they are done and place 2 but- ¾ cup shredded cabbage. tered sides together in a covered con- 1 red apple chopped. tainer in the oven. Now have ready: 1 small cucumber, sliced. 16 slices broiled breakfast bacon. 2 tomatoes, sliced. 16 slices cold chicken. Prepare toast and butter while hot. 16 slices tomato. Have ready combined with mayonnaise Lettuce. the green pepper, cabbage and apple. Place 2 slices of bacon, then 2 slices Spread this on slice of toast. Cover with of chicken and 2 slices tomato one on top another slice of toast then with slices of the other on 1 slice of toast. Spread of tomato and cucumbers. Sprinkle the other slice with mayonnaise and with salt and pepper and spread with place on top. Cut across diagonally. mayonnaise. Cover with toast. Cut Garnish with olives and serve on let- cornerwise into 4, serve garnished with tuce. • parsley and gherkins or olives. Asparagus Rolls • Cut bread in very thin slices. Butter Individual Sandwich Loaves and remove the crusts. Spread lightly 16 slices ·bread in ½ -inch slices. with mayonnaise except at one end. 1 cup egg filling. where a good coating of butter should 1 cup ham filling. be left. P lace a stalk of canned green 1 cup chopped nuts filling. asparagus on the end with mayonnaise. 2 bars cream cheese. Roll tightly toward the end with the Using a sandwich loaf, slice bread and butter. Press this end in firmly so butter well. Arrange 4 piles of bread of butter acts like a mucilage. Chill well 4 slices each. Now, using ¼ cup of before serving. each filling in each pile, stack 1 slice • of bread one on top of each other like a Tasty Cheese Spread layer cake, having some of each filling in each pile. Remove crusts. Cut each l ½ cups grated Cheddar cheese. 3 tablespoons chopped sweet pickle. square in half and ice all over with well- 2 tablespoons chopped nuts. creamed cheese ( use m ayonnaise to 1 teaspoon vinegar from pickles. make it spread) . Garnish each loaf Mayonnaise to moisten. with chopped nuts or bits of green pep- Salt to season. per, pimiento or olives. Serve well Combine .ingredients and spread _ be- chilled on lettuce garnished with water- tween brown bread. cress. Serves 8.

"JUNKET" MIX for Ice Cream-Makes Ice Cream a N ew Delight. 78 THREE MEALS A DAY

Minced Ham Spread Hot Ham and Cheese Sandwich 3 tablespoons minute tapioca. 12 slices bread. ¼ teaspoon salt. 6 thin slices ham. ¼ teaspoon pepper. 6 thin slices cheese. 1 cup hot water. Prepared mustard. 1 tablespoon vinegar or lemon juice. ¾ cup milk. ½ pound minced cooked ham. 1 egg. , ¼ cup chopped mustard pickle. ¼ teaspoon salt. 1½ teaspoons grated onion. 1 tablespoon mayonnaise. Spread bread with butter. Place a ½ teaspoon Worcester sauce. slice of ham on each of 6 slices. Top with a slice of cheese. Spread with Combine tapioca, salt, pepper, water mustard and top with another slice of and vinegar. Cook in double boiler bread. Trim off crusts. Add m ilk to until clear, stirring rather often. Add beaten egg and salt. Dip sandwich in rem aining ingredients. Mix well and the mixture and saute in hot buttered chill thor oughly. Makes about 1 pint pan until brown. Makes 6 sandwiches. jar. Keep stored in refrigerator. • • Veal and Currant Sandwich Corned Beef Sandwich Spread . Spread 1 cup chopped corned beef. ¼ cup chopped sweet pickle. 1 cup minced veal. 2 tablespoons catsup or chili sauce. 2 tablespoons diced celery. Salt and pepper. 1 tablespoon red currant jelly. 1 ½ tablespoons chopped almonds. Combine and spread between buttered bread. Combine ingredients and blend together well. Spread between buttered • bread for sandwiches. Egg, Onion and Bacon Sandwich 4 hard-cooked eggs, sliced. • 1 Spanish onion, sliced. Tomato and Bacon Sandwich 12 slices crisply cooked bacon. 3 tomatoes. Lettuce. 6 slices bacon. Chili sauce. Lettuce. 12 slices buttered bread. Mayonnaise, if desired. Place sliced egg on slice of bread, 12 slices bread. then a slice of onion. Now, 2 slices of Peel and slice tom atoes. Cook bacon, bacon and some ch ili sauce. Top this cutting the slices in half, drain on with a leaf of lettuce, then another slice brown paper. Now on 6 slices of the of bread. buttered bread arrange a layer of sliced tomato, top with bacon and some shred- • ded lettuce. Sprinkle lightly with salt Chicken and Ahnond Spread and pepper. Spread the other slice of 1 cup minced chicken. bread with mayonnaise, if desired, and ½ cup minced browned almonds, place on the lettuce. Trim crusts if you chopped. wish. Cut diagonally in half to serve. 2 tablespoons chopped celery. These are very ·good when toasted. ¼ cup mayonnaise. Combine, season to taste. (I use a • little lemon juice as well. ) Lamb and Cucumber Sandwich 6 slices cold lamb. • 1 medium cucumber, sliced. HalJowe'en Sandwich Spread Lettuce. 1 cup grated carrot. Mayonnaise. ½ cup chopped cooked prunes, well 12 slices buttered bread. drained. Arrange 1 slice of lamb and 2 or 3 ¼ cup chopped nuts. slices of cucumber on a slice of bread. ½ teaspoon lemon juice. Top· with lettuce, then another slice of 1/s teaspoon salt. bread spread with mayonnaise. Cut in Combine all ingredients-being sure half diagonally, trimming the crusts if the prunes are well drained. Use this desired. spread with brown bread.

"JUNKET" Rennet Tablets-crush and di ssolve in cold water First. THREE MEA LS A DAY 79

Cheese and Olive Sandwich Cheese and Vegetable Spread Spread 2 tablespoons butter. 1 tablespoon granulated sugar. 2 tablespoons flour. ¼ cup flour. 2 teaspoons sugar. ½ teaspoon salt. ¼ teaspoon salt. ½ teaspoon mustard. 1 egg. 1 egg, slightly beaten. 1 cup water. 1 cup water. Melt butter in saucepan. Combine dry 2 tablespoons butter. ingredients, blend in the well-beaten 1 teaspoon Worcester sauce. egg and water combined together. 2 tablespoons vinegar. Cook, stirring constantly until thick. 3 cups grated cheese. Remove from heat and add: 1 cup chopped stuffed olives. 1 tablespoon butter. ½ cup chopped pimiento. 1 ½ teaspoons lemon juice. Combine dry ingredients. Add egg 1 tablespoon vinegar. and mix well. Add water and butter. ½ teaspoon Worcester sauce. Cook together until thick and smooth. 1 cup grated cheese. Add Worcester sauce and vinegar. Chill well and add: Remove from heat, stir in the cheese, ¾ cup grated carrot. olives and pimiento. Pack in clean ½ cup diced celery. sterilized jars, cover and seal. Store in ¼ cup chopped p imiento. refrigerator. Makes about 2½ cups Will make almost 1 pint filling. Good filling. for toasted sandwiches also. · • • Mock Devilled Ham Spread Cheese and Ginger Filling 3 tablespoons minute tapioca. 1 bar white cream cheese. ¼ teaspoon salt. 2 tablespoons chopped ginger (can- ¼ teaspoon pepper. died). 1/ 1 teaspoon mustard. 2 tablespoons chopped walnuts. 1 tablespoon vinegar. 1 teaspoon grated orange rind. 1 cup hot water. Mayonnaise to moisten. ¼ cup sweet or mustard pickle, Combine all ingredients. Use with chopped. brown bread. 1 tablespoon grated onion (if desired). • ½ lb. cooked ham, minced. Ghoul Sandwich Spread Combine tapioca, salt, pepper, mus- 1 small bar yellow cream cheese. tard, vinegar and water. Cook in double 1 tablespoon mayonnaise. boiler for 15 minutes or until tapioca is ½ cup finely cpopped dates. clear, stirring frequently. Combine re- 2 tablespoons chopped nuts. maining ingredients and add to tapioca Cream cheese and mayonnaise to- mixture. Cool. Makes 2 cups filling. gether well. Add dates and nuts and Note- This will keep in the refriger- spread on bread . ator. • • Honey, Nut, Raisin and Celery Special Ham Sandwich Spread Sandwich 2 cups minced cooked ham. 1 cup chopped nuts. ½ cup finely diced celery. ½ cup chopped raisins. ¼ cup chopped pimiento. ½ cup chopped celery. ½ teaspoon dry mustard. Honey to moisten. 1 teaspoon lemon juice. Combine ingredients and blend well. Salt to season. Use with brown bread. Mayonnaise to spread. Combine ingredients and spread between slices of bread. • Bridge Problems Date and Ginger Spread by Wm. E. McKenney ½ cup cooked dates. EVERY DAY IN 1 teaspoon lemon juice. Speck of salt. 2 tablespoons minced candied ginger. The Evening Telegram Combine and use with brown bread.

"JUNKET" Rennet Tablets-add dissolved tablet to lukewarm milk. Tti I: 121:AL iA~l)WICti Delicious fresh bread of fine and uniform The four loaves illustrated are the most texture is the most important part of a popular with our customers and there are sandwich and the secret of its success. also many other loaves from which to Canada Bread offers you a variety- of choose. Hail the Canada Bread man today loaves with these qualities for the making and select your sandwich loaf and other of delightful sandwiches. loaves from his tempting basket. CANADA BREAD COMPANY LIMITED "The QUALITY Goes In Before the NAME Goes On!"

Double Pinwheel Sandwich Ribbon Sandwiches Have 1. sandwich loaf of white bread The plain ribbon sandwich is one I and 1 of brown bread in corresponding think everyone knows how to make. size. Using a sharp knife, preferably a Just the slices of brown and white serrated-edged knife, cut slices of the bread piled alternately like a layer cake. bread lengthwise off the loaves. Place with a filling in between each slice. these in a dampened towel so they do You can make them either 3 or 4 deck- not dry out. Trim the crusts evenly off ers and they are quite attractive when the slices. Spread a white slice with the alternating layers are of different butter, then with colored cheese spread. colors of cheese. Chill well and cut into Place a brown slice on top. Butter and slices to serve. spread with cheese. Now take sweet_ gherkins and dry them well and place along 1 end of the bread. Holding the • edges well together, roll bread firmly around the gherkins jelly-roll fashion. Checkerboard Sandwiches Roll quickly, and if it star ts to crack, Prepare r ibbon sandwiches using 4 keep on rolling without hesitation, slices of bread and the colored cheeses pressing the crack into place. Wrap in or plain yellow cream cheese. Press wax paper and chill in the refrigerator. these well together. Now slice these Cut into 1/ 3-inch slices. down into ½ - inch slices. Take 3 slices and spread with butter and cheese, and pile up again as if for ribbon sandwiches, making sure to have the brown Read slice over the white so as to give a checkerboard appearance. Wrap in wax The Evening T~legram paper and chill well. Cut in ½-inch slices to serve.

"JUNKET" MIX for Ice Cream-Contains No Eggs, Corn Search or Gelatin. THREE MEALS A DAY 81 Toasts Melba Toast Cinnamon Slices Cut bread in 1/s -inch slices. Now, cut Cut bread into 2-inch slices. Remove in triangles. Arrange on a baking crust. Cut each slice in 2 or 3, accord- sheet or directly on the racks of the ing to size of slice, to make rectangles. baking oven. Bake in a slow oven 300 Spread all 4 sides of rectangles with degrees F . for 15 minutes or until the very soft butter. Roll in following bread is dry and an even golden color. mixture: Turn once during the baking. Make a 1 cup brown sugar. quantity at a time and keep it on hand. 2 teaspoons cinnamon. Place on broiler and toast on all 4 • sides. Remove and cut in inch slices. Croustades Serve hot with butter. Cut bread in 2-inch slices. Remove crusts. If a small cream loaf has been used do not cut in half, but if larger • loaf has been used, cut in half to make Raisin Cheese Squares 2 rectangles. Now, with a pointed knife, outline a rectangle ½ inch in from the Cut raisin or fruit bread into l½- inch edge. Cut out the centre to leave a slices. Trim off crusts. Cut these slices case with walls and bottom ½ inch into cubes. Now ·combine: thick. Brush inside and out with melted 2 tablespoons butter. 1 cup grated cheese. butter. Place on a baking sheet in a 1 moderate oven 350 degrees F. Bake /s teaspoon paprika. until cases are brown and crisp. Use Spread this on 5 sides of the raisin these in any way you would use patty bread. Bake in a hot oven 400 degrees shells. F. until cheese is melted and slightly • browned . Toast Sticks • Cut bread in ¾ -inch slices. Trim off Toasted Cheese and Jelly Roll crusts. Cut in fingers ¾ inches wide. Arrange on a baking sheet and bake in Cut bread in ¼-inch slices. Remove slow oven, 300 degrees F. for 15 min- crusts. Spread with cream cheese, then utes, or until bread is crisp and evenly with grape jelly or spiced grapes. Roll browned. Turn the sticks once during up as a jelly roll. Secure with a tooth- the baking. pick. Toast under broiling flame, turning to ensure even toasting. Remove • toothpicks before serving. Serve hot. Croutons Prepare bread as for toast sticks, then cut across again to make cubes. .These • may be mixed with melted butter and Broiled Tomato and Bacon baked at 325 degrees F. until brown. Or they may be· fried in deep fat at 390 Squares degrees F. until brown. Drain on 6 slices bread, ½-inch thick. brown paper. 3 sliced and peeled tomatoes . ½ cup grated cheese. • 12 slices bacon. Honey Nut Toast Cut bread and remove crusts. Spread Prepare toast, remove crusts. Spread with butter and place on a buttered with: baking sheet. Lay slices of tomato on 2 tablespoons butter. the bread and sprinkle with salt and 3 tablespoons honey. pepper. Sprinkle tomatoes with cheese. 2 tablespoons chopped nuts. Lay strips of bacon across the top. Cream these all together before Place in hot oven at 425 degrees F. spreading on toast. Will make spread until bacon is crisp. Serve on a hot for 4 slices of toast. plate garnished with parsley.

"JUNKET'' Rennet Powder-Chocolate-Vanilla-Orange-Lemon-Raspberry-Coffee. 82 THRE E MEALS A DAY

Canning and Preserving Chart for Oven Canning Time Fruit Syrup Temp. pt_ J ars. Qt. Jars Blu!fuerries very thin syrup 275 °F . 25 m ins. 45 m ins. Strawberries BlacIDberries m edium syrup 275 °F . 25 45 Raspberries jGooseberries Thimbleberries m edium syrup 275°F . 30 55 Sweet Cherries medium syrup 275 °F. 30 55 Sour Cherries heavy syrup 275 °F . 30 55 Pineapple thin syrup 275 °F . 35 60 Peaches, Pears, {Sweet Plums m edium syrup 275 °F . 35 60 Sour Plums heavy syrup 275 °F. 35 60

General Method for Oven ( 3) The fruit should not boil r apidly in the jars, just the odd slow little Canning bubble may be seen travelling up the Test jars for leakage and wash in hot jar. If it boils over, the oven is too hot, water. so place a pan of cold water in the Sterilize jars, glass and ·screw tops by oven to cool it down. It is not necessary placing them in kettle, covering with to leave it in. cold water and heating gradually to . boiling. Boil 20 minutes. • Select firm fresh fruit as uniform in size as possible. Wash in cold water. Syrups for Oven Canning Blanch if necessary by placing a small Ver y Thin Syrup-1 cup sugar to 2 amount of the fruit in a wire basket or cups water, boil 5 minutes. cheesecloth bag and immerse in boiling Thin . Syrup-1 cup sugar to 1 cup water for the r equired length of time, water, boil 5 minutes. then cold dip. Place fruit in sterilized jars. Fill with Medium Syrup--1 ½ cups sugar to 1 boiling syrup to within one-half inch of cup water, boil 5 minutes. top. P ut on new rubbers which have Heavy Syrup-2 cups sugar to 1 cup been dipped in boiling water, then the water, boil 5 minutes. glass and screw tops. Screw down Note- For small fruits allow about 1 tightly and then loosen back one turn cup syI1 up for each jar . For large fruits to allow for expansion. allow about ¾ cup syrup for each jar. Place about 1 ½ inches apart on the rack in an oven at 275 degrees F . for the required length of time. (See time table). • Allow to cool in the oven, remove and Oven Canned Strawberries screw the tops down tightly. Invert jars. (Special Method) Store in a clean, well-aired, dry, cool place-50 to 60 degrees F . Wash and hull 3 pint boxe£ of strawberries. Cook them in a syrup of 3 cups sugar to 2 cups water for 7 minutes . • Allow to stand in syrup over night. Points to Remember for Oven Pack into hot sterilized jars on which new sterilized rubbers have been ad- Canning justed. Fill with syrup to within ½ ( 1) If you are using an electric oven, inch of top. Adjust glass and screw top do not use the top element at all, not loosely. Process in oven at 275 de- even for pre-heating. grees F. for 25 minutes. Allow to cool (2) If you have no heat control on in oven. Complete the seal on removal. your oven, use the same slow oven you Store in a dark, dry, cool place. would for a heavy rich Christmas fruit N.B.-This special method keeps the cake. berries from fading and shrivelling.

"JUNKET" MIX for_ Ice Cr~m-Makes a Smooth, Creamy, Frozen D elight. THREE MEALS A DAY 83

Oven Canned Peaches, Pears Oven Canned Beets and Plums Scrub beets well, removing the tops, Test jars for leakage. Sterilize jars, but leaving about 2 inches of stem. Do glass and screw tops by placing in a not cut off the long tap root. Boil for kettle, covering with cold water and 20 minutes. Plunge into cold water and heating to boiling. Boil 20 minutes. slip off the skins, dice, slice or leave Prepare fruit and pack (either in halves whole as desired, pack into hot, well- or whole, according to size, into steri- sterilized jars, add: ½ teaspoon salt. lized jars. Prepare a syrup of 1 ½ cups 1 teaspoon sugar. sugar and 1 cup water by combining 1 teaspoon lemqn juice. and boiling for 5 minutes. Pour hot syrup over fruit in jars to within a ½ to each pint jar. For quart jars, double inch from the top. Adjust new sterilized the amount. Add enough boiling water rubber rings, sterilized glass and screw to fill jars to within about ½ inch of tops. Screw down tightly and then the top. Adjust new sterilized rubber loosen back one turn to allow for ex- rings, glass tops and screw tops, screw pansion. Place on rack in oven about down tightly to be sure it fits, then 1 ½ inches apart for required length of loosen back one turn. P lace in oven at time at 275 degrees F. 275 degrees F. for hours, keeping jars about 2 inches apart. Complete the Pints Quarts seal on rem oving from oven. Store in a Peaches . ' . . 35 Minutes 60 Minutes dark, dry, cool place. Pears ...... 35 Minutes 60 Minutes Plums ...... 35 Minutes 60 Minutes If possible, leave the jars in the oven • until cool. Remove, screw down quite Oven Canned Raspberries tightly. Invert for several hours. Pick over berries. Wash and drop in Store in a dark, dry, cool place. hot sterilized jars. Fill to within ½ - inch Plums should be pierced with a fork of the top with medium syrup ( 1 ½ cups before being placed in the jar. If they sugar to 1 cup water, boiled 5 m in - are very sour, use 2 cups of sugar utes). Place on sterilized new rubber stead of 1 ½ cups sugar for the syrup. rings, then sterilized glass and screw Pears should be peeled and dropped tops. Screw down tightly, then loosen into acidulated water ( 1 quart water back one turn. Set on rack in oven, about with 1 teaspoon lemon juice) to prevent 1 ½ inches apart. Process at 275 de- discoloring. Lemon juice may also be grees F. for 25 minutes for pint jars, added to the syrup or a slice of lemon and 45 minutes for quart jars. Do not added to each jar of fruit. use top element at all, even for pre- heating in an electric oven. When time is up, open door and allow jars to cool until easy to handle. Screw down • tightly and invert jars for 24 hours. Store in a dark, dry, cool place. Canned Blueberries (For Pies) Pick over berries. Pack into hot • sterilized quart jars. Shake down well. Canned Pineapple Place jars in kettle or boiler of water, (Without Cooking) having a rack in the bottom. Cover with glass and screw top loosely. 6 cups diced pineapple. Sterilize for 10 minutes. Meanwhile, 3½ cups finest granulated sugar. steam more berries in a colander or Combine ingredients, mixing them steamer on top of stove. Open jars in well together in a large crock. Cover, steamer and add more berries to fill stirring frequently, and leave to stand each jar. Adjust sterilized glass top and overnight. Next day, bottle in well- screw rings. Seal loosely. Process an- sterilized jars. Seal tightly. Store in other 30 minutes. Remove from water dry, well- aired, _cool place. and adjust tops tightly. Store in dark, This method is ideal for pineapple to dry, cool place. Open and use as de- be used for fruit cups and cocktails and sired for pies, sweetening to suit your has been known to keep for over 2 own taste. years.

"JUNKET" MIX for Ice Cream_:_An Ordinary Ice Cream Freezer will do. 84 TH REE MEALS A DAY

Canned Tomato Juice Cherry Preserves 11 quarts tomatoes. Wash cherries, remove stems and pits ¼ cup salt. (pits may be left in). Prepare syrup, Wipe off tomatoes. Cut in pieces. 2 cups sugar to 1 cup water, and boil Add salt. Stir well together. Allow to 5 minutes. Add cherries and cook for stand 1 hour. Drain off excess water. 20 minutes. Pour into sterilized bottles Heat to boiling. Cook for 20 minutes. and seal at once. For a 6-quart basket Press through a sieve. Reheat to boil- use about 10 cups sugar to 5 cups water. ing. Pour into sterilized jars, adding 1 If sweet cherries are used, make the teaspoon salt and 1 teaspoon sugar for syrup 1 ½ cups sugar to 1 cup water. each quart jar. This recipe is one you can season as you use it. For breakfast, the addition • of some lemon juice adds considerable Oven Canned Pineapple zest. Test jars for leakage. Place in kettle • and sterilize thoroughly. Prepare fruit, Canned Tomato Juice Cocktail either in dice or thin half slices as 11 quarts tomatoes. desired, being sure to omit any soft or ¼ cup salt. over-ripe fruit. Place fruit in hot 3 large onions, sliced. sterilized jars. Fill with boiling syrup 1 sweet green pepper, chopped. to within ½-inch of the top. Place 1 hot red pepper, chopped. on new sterilized rubbers, then the 1 small bunch celery, chopped. glass tops and screw tops. Screw Wipe tomatoes. Cut in pieces. Add down tightly to make sure it fits, then salt. Stir well. Leave to stand 1 hour. loosen the top back one turn to allow Drain off excess water. Add other in- for expansion. Place on rack in oven gredients and bring to boil. Boil for 20 about 1 ½ inches apart. Process at 275 minutes. Press through a sieve. Re- degrees F . for 35 minutes for pint jars turn to stove. Add 2 tablespoons sugar and 60 minutes for quart jars. If pos- and 2 tablespoons salt. Boil 2 minutes. sible allow jars to cool in oven until easy to handle, then screw tops down • tightly and leave jars inverted for 24 Syrup For Canning Pineapple hours. Store in a dry, well- aired, cool 2 cups suga r . place. 2 cups water. Note - Do not under any circum- stances reopen the jars to fill with Combine ingredients and bring to the syr up. boil. Boil 5 minutes, removing any scum that forms. This amount yields enough for about 3 to 4 pint jars. • Oven Canned Tomatoes • Select firm tomatoes of medium or Preserved Pineapple small size. Wash. Using wire basket or (Open Kettle) cheesecloth bag, immerse in boiling 6 lb. pineapple, dri ced (12 cups water one to three minutes or until approx.). skins will slip off easily. Plunge at once 8 cups water. into cold water. Pack carefully in hot 3 lb. fine granulated sugar. sterilized jars. Add 1 teaspoon salt and Pour water over the pineapple and 1 teaspoon sugar for each quart jar. bring to the boil. Boil 5 minutes. Now Fill jars with boiling water or boiling add the sugar, stirring constantly. Bring strained tomato juice to within ½ inch to the boil once more and cook about 10 of top. Run sterilized spatula or knife minutes longer. Fill sterilized jars well down side of jar several times to allow to the top and put on sterilized new air bubbles to escape. Place new steril- rubbers then glass and screw tops. ized rubber in position and screw top Screw down tightly. Let stand until cold on tightly, then loosen back one turn. and screw down tightly again being Put on rack in oven having jars about sure the jars are air tight. Wipe jars 1 ½ inches apart. Process at 275 degrees free of all stickiness before storing; F . for 35 minutes for pint jars and 45 Note - Any left-over syrup may be minutes for quart jars. When cool re- stored in refrigerator to use in cold move from oven and complete seal. drinks. Invert jars.

"JUNKET" Rennet Powder makes Rennet Custards in a jiffy. THREE MEALS A DAY 85

Jams Jellies Conserves

Raspberry Jelly Raspberry Jam 4 cups raspberry juice. (Over Night Method) 71h cups granulated sugar. 4 cups crushed raspberries. 1 bottle (1 cup) liquid pectin. 6 cups granulated sugar. To prepare juice, crush thoroughly 3 ½ cup lemon juice. quarts well-ripened berries. Press Wash and crush fruit. Add sugar, and through sieve and then strain through leave to stand over night. Next day jelly bag. Measure sugar and juice into bring to boil, and boil 20 minutes. Add large saucepan. Mix well. Bring to a lemon juice and boil 3 minutes longer. full boil over quick heat, and add pectin Bottle in sterilized jars. When cold, seal at once, stirring constantly. Now bring with hot paraffin. to a full rolling bubbling boil, and boil hard for ½ minute. Remove from heat • and skim. Pour into sterilized jars. Red Currant Jelly When cool, seal with hot paraffin. Makes (With Pectin Added) about 10 glasses. 5 cups red currant ju ice. 7 cups fine granulated sugar. • ½ bottle liquid pectin ( ½ cup). Red Currant Jelly To prepare juice, crush about 4 lb. of (Without Pectin Added) fully ripened fruit. Add 1 cup water. 6 quart basket red currants. Bring to boil, cover and simmer 10 1 cup w ater. minutes. Place in jelly bag and squeeze Sugar. out juice. Wash and pick over currants. Crush Measure sugar and juice into large into kettle, add water, cover and bring kettle and mix well. Bring to a boil to boil. Boil 10 minutes. Strain thr ough ov.er strong heat, stirring constantly. As coar se sieve and then through jelly bag. soon as it comes to the boil, add the Measure juice. For each cup of juice liquid pectin, still stirring well. Bring add an equal amount of sugar. Bring to to full rolling vigorous boil and boil boil and boil for about 10 minutes. Test hard for ½ minute. Remove from fire, on saucer to make sure it is jelled. Pour skim and bottle quickly in sterilized into hot sterilized glasses, cool and jars. Cool and cover with hot melted cover with hot par affin. Makes 10 to 12 paraffin. Makes about 10 or 11 jars of glasses. jelly (about 6 ounces each). Note-If the currants are very ripe · or soft do not use full amount of water. • Sometimes jelly is a little stubborn Rhubarb and Pineapple Jam about setting completely. If, after it 3 lb. pineapple (6 cups approx.) . has been made 24 hours it is not well 2 lb. rhubarb (7-8 cups approx.). set, place it on a tray in an oven at 3½ lb. fine granulated sugar. 25 0 degrees F . and leave for 30 to 40 P repare pineapple by finely dicing, minutes. The jars, of course, are un- shredding or chopping. Add diced rhu- covered and there is no paraffin on barb and sugar. Stir all well together them. This will help it to set without and leave to stand for 2 hours, stirring having to empty all the bottles and boil frequently. Bring to boil and boil slow- it up again. ly, still stirring frequently, until desired Note- Use ¾ cup sugar when cur- consistency. This will take about 40-60 rants are very ripe. minutes.

"JUNKET" Rennet Tablets make plain custards to serve with "Toppings." ''Three Meals

Photograph by A shley & Crippen

JESS l1E READ

ESSIE READ'S friendly and instructive articles on Jculinary problems are a few of the many reasons why The Telegram is referred to as "Toronto's Most Interesting Newspaper."

If you have any problems in connection with your home ask the Woman's Department of The Telegram to help you! They will do it cheerfully.

THE EVENING -TELEGRAM

" Toronto's Most Interesting Newspaper" THREE MEALS A DAY 87

Cherry Conserve Strawberry Conserve 4 cups prepared cherries. 3½ cups strawberries. ½ cup seedless raisins. ¼ cup lemon juice. 2 teaspoons grated orange rind. ¼ teaspoon almond extract. 2 tablespoons lemon juice. 1 ½ teaspoons grated lemon rind. 5½ cups fine granulated sugar. 7 cups fine granulated sugar. ½ cup liquid pectin. 1 cup seedless raisins. Wash and hull berries and cut into 1 cup finely chopped nuts. pieces. Combine all ingredients except 1 cup (1 bottle) liquid pectin. pectin. Bring to a full rolling boil over To prepare fruit take 2½ lb. cherries, hot fire, stirring constantly. Boil hard remove pits, then crush well or chop. for 1 minute. Remove from fire and Add ½ cup water. Cover and bring to stir in pectin. Stir and skim alternately boil. Boil 15 minutes. for 5 minutes to prevent floating fruit. Now measure all ingredients except Pour at once into hot sterilized jars and pectin into large kettle. Place on stove seal with hot paraffin when cool. Makei and bring to boil, stirring constantly. about 6 half-pint jars. Boil at full rolling, bubbling boil for 5 minutes. Remove from heat and add • pectin. Skim and stir for 5 minutes to Pineapple and Mint Cherry prevent fruit from floating. Pour into hot sterilized glasses, and when cool Conserve seal with hot paraffin. Make about nine 3½ cups finely chopped pineapple. 8-ounce glasses. 1h cup chopped green mint cherries and syrup . 7 cups finely granulated sugar. • ½ cup shredded blanched almonds. Raspberry and Currant Jam 1 cup liquid pectin (1 bottle). Using fully ripened pineapple put it 6 cups red raspberries, crushed. through a food chopper. Measure and 3 cups red currants, crushed. combine with the cherries and sugar in . 8 cups fine granulated sugar. a large preserving kettle. Bring to a Measure and combine ingredients. full boil, stirring constantly, and Stir until well mixed. Allow to stand add the nuts. Boil hard 1 minute. Re- 2 hours, stirring frequently. Bring to move from heat and add the liquid boil, and boil 30 to 40 minutes, or fo pectin, stirring it in. Skim and stir alter- desired consistency. nately for 3 minutes thus preventing the fruit from floating. Pour into sterilized jars. Cool and seal with hot paraffin . • Will make about ten 11-ounce glasses. lfarlequin Conserve • 1 ½ cups chopped peaches. Maraschino P ear Medley 1 cup diced pineapple (canned). ¾ cup white grapes halved and 3½ cups minced ripe pears. seeded. ½ cup chopped maraschino cherries and juice. ¾ cup diced red plums. 2 tablespoons chopped candied ginger. ¼ cup thinly sliced oranges. 2 tablespoons lemon juice. ½ cup shredded almonds. 6¾ cups finest granulated sugar. 7 cups granulated sugar. 1 cup liquid pectin (1 bottle). ½ cup liquid pectin. Measure ingredients accurately. Com- Prepare fruits by peeling, chopping, bine the fruits and sugar. Stir together removing pits and seeds. Measure until sugar is well mixed and begins to accurately into a kettle. Cover and dissolve. Place on fire and bring to a cook for 2 minutes. Add sugar. Bring full rolling boil. Stir constantly while to a full rolling boil. Uncover. Add the coming to the boil. Boil hard for 1 nuts. Stir constantly all the time. Boil minute. Remove from heat and stir in hard for 1 ½ m inutes. Add the pectin. pectin. Allow to stand for 5 minutes, Skim and stir alternately for 5 minutes stirring and skimming alternately to to prevent floating fruit. Pour into prevent fruit from floating. Pour quick- sterilized jars and seal with hot par- ly into sterilized jars. Cool and cover affin when cold. Makes about eight 8- with hot paraffin. Makes about eight 8- ounce glasses. ounce glasses.

"JUNKET" Rennet Tablets are plain-Sweeten and flavor to taste. 88 THREE MEALS A DAY

Blueberry Jelly Rhubarb Conserve 4 cups blueberry juice. 3 quarts diced rhubarb. 7½ cups granulated sugar. 1 lb. seedless raisins. 1 bottle liquid pectin. 2 oranges. 1 tablespoon lemon juice. ¼ lb. blanched almonds, shredded. To prepare juice take about 3 quarts 1 cup water. blueberries and crush well. Place in Sugar. kettle, cover, and place on medium heat Prepare rhubarb, cut the oranges in for 5 minutes, stirring often. Strain quarters, then into thin slices. Com- through sieve, then through jelly bag. bine rhubarb, raisins and oranges in Measure juice and sugar into large kettle, add water, cover and bring saucepan and mix well. Bring to boil slowly to the boil. Continue to cook over quick heat. At once add liquid slowly until the ingredients are tender pectin, stirring constantly. Bring to and pulpy. Measure and add ¾ cup full, rolling boil and boil hard for ½ sugar for each cup of fruit. Cook until minute. Remove from heat, add lemon thick, about half hour. Add the shred- juice, skim and pour into sterilized jars. ded almonds and simmer gently for 15 When cool cover with . hot paraffin. minutes longer. Pour into hot sterilized Makes about eleven 6- ounce jars. jars and when cold seal with hot paraffin . • • Strawberry and Pineapple Jam Strawberry Jam 2 cups crushed strawberries. , 2 cups finely diced pineapple. (Overnight Method) 7 cups fine granulated sugar. 4 cups sliced strawberries. ½ cup liquid pectin. 6 cups sugar. Wash, hull and prepare berries. Pare ½ cup lemon juice. and chop the pineapple quite finely. Combine sugar and berries and allow Measure into preserving kettle with the to stand in preserving kettle or bowl. sugar. Mix well and bring to a full roll- Next morning bring to a boil and boil ing boil over a very hot fire. Stir con- for five minutes at a full boil. Add stantly. Boil hard for five minutes. Re- lemon juice and boil three minutes move from heat and stir in the pectin. longer. Stir and skim for five minutes Stir and skim alternately for 5 minutes to prevent floating fruit. Pour into hot to prevent floating fruit. Pour into hot sterilized jars, allow to cool and cover sterilized jars. Allow to cool and cover with hot paraffin. with hot paraffin. Will make 6-7 half- pint jars. • • Oriental Pineapple Conserve Cherry Jelly 1 ½ cups crushed pineapple. 3 cups cherry juice. ½ cup mashed bananas. 6½ cups sugar. ¼ cup dates. 1 bottle liquid pectin . ½ cup preserved ginger. ¼ teaspoon almond flavoring. 2 tablespoons ginger syrup. To prepare the juice, stem and crush 3 cups sugar. about 3 lb. well-ripened cherries; do 2 tablespoons lemon juice. not remove the pits. Add ½ cup water, ½ cup liquid pectin. cover and bring to boil. Boil 10 minutes. Measure the pineapple with its Juice Pour into jelly bag and squeeze out just as it comes from the can. Add ban- juice. anas, chopped dates and ginger. Add Measure sugar and juice into a large ginger syrup, then sugar. Mix well. saucepan and mix together. Bring to Bring to a full rolling boil. Boil hard boil over hottest fire. Add liquid pectin for 2 minutes, stirring constantly. at once, stirring constantly. Then bring Remove from the stove and stir in to a full rolling, bubbling boil. Boil hard lemon juice and pectin. Let stand, stir- ½ minute. Remove from heat, add flav- ring and skimming alternately. Pour oring, skim and pour at once into into hot sterilized glasses. Cool and sterilized jars. When cold, seal w ith cover with hot melted paraffin. Makes hot paraffin. 2½ pints.

"JUNKET" Rennet Tablets are used with lukewarm milk. THREE MEALS A DAY 89 Picl~les Pickled Peaches or Pears Corn Relish 3 dozen small peaches or 12 ears of yellow corn. 3 dozen small sickle pears. 1 small cabbage. 2 lb. brown sugar. 2 large sweet red peppers. 1 ½ pints cider vinegar, 1 head celery. 2 sticks cinnamon. 1 large onion. 1 pint water. 1 large cucumber. ½ teaspoon salt. 3 pints cider vinegar. Whole cloves. 3 cups brown sugar. % cup salt. Peel the fruit. Do not remove pits or 2 tablespoons celery seed. cores. Leave whole as possible. Com- 2 tablespoons mustard seed. bine sugar, vinegar, cinnamon, water ¼ lb. dry mustard. and salt. Bring to boil. Add as many 3 tablespoons flour. peaches or pears as the kettle will hold. 1 cup water. Cook gently until tender then lift into Cut corn from the cob. Remove seeds steriiized jars. Cover with syrup and from peppers and put through the seal tightly. Add more fruit to syrup mincer using a coarse knife. Mince also in pot and so continue until all are the cabbage, celery, onion and the cooked. cucumber which has been peeled. Add Note-Plums may also be pickled by all the other ingredients except corn, this method but be sure to prick the mustard, flour and water. Boil the vege- skins before adding. tables, spices and seasoning with the vinegar for 20 minutes. Add the corn, also the mustard, flour and water mixed • together. Bring to boil. Boil 5 minutes. Bottle and seal while hot. Bread and Butter Pickle 6 qts. small cucumbers sliced. • 1 qt. small onions, sliced. Nine-Day Pickles 4 large sweet green peppers, diced. 1 large sweet red pepper, diced. 4 quarts cucumbers or gherkins. 3 pints cider vinegar. Do not peel cucumbers. 4 lb. granulated sugar. Put vegetables in brine of: 1 ounce celery seed. 9 cups water. 1 ounce stick cinnamon. 1 cup salt. 1 ounce whole allspice. For 3 hours, then take: Wash cucumbers in warm water. Cut 3 qts. white pickling vinegar. if too large. Cover with strong brine 3 lb. granulated sugar. (2/3 cup salt to 1 quart water). Leave 1 tablespoon tumeric. to stand 3 days. Pour off water. Add 1 teaspoon mustard seed. fresh cold water. Change daily for 3 1 teaspoon celery seed. days. Drain and simmer 1- 1 ½ hours in Boil these together, drain pickle, and a very weak vinegar ( ¼ cup vinegar to drop into hot syrup. Do not boil. Bottle ¾ cup water) , to which has been added at once and seal. 1 teaspoon powdered alum. Drain, put • cucumbers into large crock. Prepare a Dill Pickles syrup of vinegar and sugar (use ¾ cup vinegar to ¼ cup water for dilution) Put 1 tablespoon dill in bot tom of and spices. Boil for 5 minutes, then quart jar. Wash small cucumbers and_ pour over the gherkins. Drain this pack into jar. Add to each jar: syrup from the gherkins each day for 1 tablespoon salt. 3 consecutive days. Heat to boiling, 3 -tablespoons granulated sugar. and bottle while hot on the third day. Hot vinegar to fill the jar. These pickles may be kept in crocks if Now place 1 teaspoon wh'ole mixed they are in a cool place and covered. spice on top. Seal closely. Leave to stand several weeks before using. Dill seed, by the way, may be· purchased at some grocery stores and most drug stores. Read THE EVENING TELEGRAM

"JUNKET" Rennet Powder is used with warm milk. 90 THREE MEALS A DAY

Chopped Sweet Pickle Red Pepper Jelly 4 cups minced cucumbers. 2 cups minced sweet red peppers. 6 cups minced green tomato. 5½ cups granulated sugar. 2 cups minced sweet red peppers. 1 cup diluted vinegar. 1 cup minced onion. 11:3 cup lemon juice. 4 cups celery, finely diced. 1 cup liquid pectin. 1 cup salt. Wash peppers, remove tongues, seeds 2 cups granulated sugar. 3 cups white pickling vinegar. and stems. Mince. Measure pulp and 1 ½ teaspoons celery seed. juice. Place peppers, sugar and vinegar 1 ½ teaspoons mustard seed. in kettle, heat rapidly to boiling, stir- Do not peel either cucumbers or ring constantly. Remove from heat, tomatoes. Put through a medium mincer strain, reheat to boiling, add lemon with the red pepper and peeled onion. juice. Bring to full boil. Boil 2 minutes. Chop celery finely and add with salt to Remove from heat, add pectin. Skim. the other ingredients. Leave to stand Stir ·occasionally for .5 minutes. Pour over night. Drain and rinse well with into sterilized jars. When cool, seal with cold water. P lace in preserving kettle hot paraffin. Yield 1 ½ pints. with the other ingredients. Bring to boil and simmer for 15 minutes. Yields • 3 to 4 pints. Mustard Vegetable Relish 4 cups finely chopped celery. • 4 cups finely ·chopped cabbage. Jubilee Sauce 2 cups finely -chopped onions. 24 ripe tomatoes. ½ cup mustard. ½ cup salt. 1½ cups sugar. 2. large onions. 2 tablespoons flour. 3 sweet green peppers. ½ tablespoon tumeric. 1 cup granulated sugar. 3 cups diluted vinegar. 1 cup malt vinegar. Cover celery, cabbage and onions 2 tablespoons ground ginger. 2 tablespoons allspice. with brine ( ½ cup salt to 1 quart 2 tablespoons cinnamon. water). Allow to stand overnight. 2 teaspoons curry powder. Drain well. Combine dry ingredients Wash tomatoes and cut in slices. Place with vinegar. Bring to boiling point. in preserving kettle with the salt. Mix Add chopped vegetables and boil for 20 and allow to stand for ¾ hour. Drain minutes. Put into sterilized jars. Cool off the water that will accumulate. Add and cover with hot paraffin. all the other ingredients except the curry powder. Bring to· the boil, reduce • heat to medium and allow the mixture Tomato and Apple Catsup to simmer uncovered. Cook for 2 to 3 hours or until thick. Add the curry 11-quart basket red tomatoes. ¼ cup salt. powder. Boil 5 minutes longer. Bottle 4 large apples. and seal while hot. 5 large onions. 1 large bunch celery. 2 small hot peppers. • ¼ cup whole allspice. Pepper Relish 4 cups granulated sugar. 12 green peppers. 2 cups white pickling vinegar. 12 redi peppers. Wash and cut tomatoes, add salt and 3 onions. allow to stand 2 hours. Drain off 3 tablespoons salt. excess water. Add chopped apples, 2 cups sugar. onions, celery and peppers. Use tops of 1 quart vinegar. celery as well and do not peel the Wipe peppers, remove seeds. Skin apples. Add spices tied in bag, sugar and onions, add to peppers. Put all through vinegar. Bring to boil, reduce heat to food chopper. Cover with boiling water. half and cook gently for 1 hour. Re- Let stand 10 minutes. Drain. Cover move from heat and strain-pressing again and bring to a boil. Let stand 10 well through a sieve. Return to kettle minutes. Drain again as dry as pos- and cook gently uncovered for 2½ to 3 sible. Return to kettle, add sugar and hours or until thick. Bottle and seal. vinegar. Simmer 15 minutes. Bottle Leave the spice bag in kettle until de- and seal. sired spiciness is acquired.

"JUNKET" Rennet Powder makes a Dessert for the Whole Family. THREE MEALS A DAY

Mushroom Ketchup Pickl dB t~ Take about a peck of mushrooms, Wash beets, boil them in cleaned, stems included, a little bruised until tender, about 45 minu es. ginger root, a little of any sort of spice into cold water, remove skin_. handy, 4 small onions, a little pepper beets into sterilized jars and cover and some salt. the following ingredients which ha,·e Put the mushrooms in a crock or deep been boiled for 5 minutes: dish and sprinkle 6 tablespoons of salt 2 quarts vinegar. over them. Leave for 3 or 4 days, Ph cups water. stirring them up once or twice a 2 cups brown sugar. ½ teaspoon salt. day. Mushrooms will then be pulpy and ¼ cup mixed whole spice (tied in the juice should now be strained bag). through a cloth or fine sieve into a pan. Add chopped onions, ginger and spices Seal tightly. This quantity is enough which should be pounded up finely. for an 11 - quart basket. Boil for half an hour. When cold, strain and bottle in small bottles, well corked • and sealed. Spiced Rhubarb This will keep for years. 2½ l'b. rhubarb (about 10 cups). 2 lb. granulated sugar . 1 cup vinegar. • 1 ½ teaspoons cinnamon. ½ teaspoon cloves. Plum Catsup ¾ teaspoon salt. 4 quarts red plums. Wipe rhubarb and cut in pieces, J?Ut 1 pint cider vinegar. in preserving kettle, add rest of m- 4 cups sugar. gredients and bring to a boil. Let sim- 1 tablespoon ground cinnamon. ½ tablespoon ground cloves. mer until thick. Pour into sterilized 1 teaspoon pepper. jelly glasses, cool, and seal with hot Ph teaspoons salt. paraffin. Wash plums. Mash slightly to break up skins. Add sugar. Cover and cook • for 5 minutes. Remove cover and cook Rhubarb Relish 2 lb. rhubarb (about 8 cups) . until plums are very soft. Press through 1 cup chopped raisins. a sieve. Add remaining ingredients. ½ l'b. seed~ess raisins. Cook for 1 ½ to 2 hours until thick, stir- ½ lb. pitted· dates. ring frequently. Use medium heat. 3 cups vinegar. Bottle and seal. 2 lb. brown sugar. 1 ½ tablespoons salt. • 1 teaspoon ginger. 1 talblespoon chili peppers. Whole Mustard Pickles Chop rhubarb, combine dates and 1 quart silver onions. raisins and let stand in the vinegar for 3 quarts small gherkins. 1 hour. Now, add rhubarb and other 1 cauliflower. ingredients. Cook slowly for 1 ½ hours ½ teaspoon powdered alum. until fairly thick. Turn into sterilized 2½ cups granulated sugar. glasses and seal when cold with hot ½ cup flour. 2 tablespoons tumeric. paraffin. The chili peppers may be tied 2 tablespoons celery seed. in a bag if desired, also ½ cup chopped ½ cup mustard. walnuts may be added for variety. 1 quart cider vinegar. Prepare vegetables by peeling onions, cutting cauliflower and gherkins in desired sizes. Put in brine ( ½ cup salt to 1 quart water) to soak overnight and The Evening Telegram 1s to this add the alum. Next morning prepare a sauce from the other ingredi- Tor onto• s Most ents combined together and cooked until thick. Add vegetables and simmer for 15 minutes. Bottle and seal tightly. Interesting Newspaper Makes 4 quarts.

"JUNKET" Rennet Tablets contain the enzyme which helps digestion. J 92 THREE MEALS A DA Y

Apple Chutney Red Tomato Butter 12 tart apples. 16 large red tomatoes. 3 sweet green peppers. Wash and peel. Cut into pieces. Place 1 onion (large). in kettle. Cover with vinegar and leave 1 pint cider vinegar (diluted). over night. Drain. Discard this vinegar ½ cup red currant jelly. ( could be used for chili sauce) . Add: 1 pint white pickling vinegar. Chop apples, onions and peppers fine- 6 cups granulated sugar. ly. Add the vinegar and jelly. Simmer 1 tablespoon salt. uncovered for 1 hour, stirring frequent- 1 tablespoon whole cloves. ly. Now add: 1 tablespoon whole allspice. ½ cup lemon juice. 1 tablespoon broken stick cinnamon. 2½ cups granulated sugar . Combine and boil uncovered for 2 to 1 cup seeded raisins. ;:i hours or until thick. Tie spices in bag. ¼ teaspoon cayenne pepper. 1 tablespoon ground ginger. • 1 tablespoon salt. Pepper Sandwich Filling Stir all ingredients well together. 6 red sweet peppers. Bring to boil and cook gently ½ hour 6 red hot peppers. longer or until thick. P our into steril- 6 chopped peaches (peeled). 3 lemons. ized jars and seal with hot paraffin. 3 lb. white sugar (7 cups). Makes about 2 pint jars. 2 cups cider vinegar. Mince peppers and cover with boiling water. Allow to stand 1 hour. Drain • dry. Add peaches, sugar and rind of lemon tied in cheesecloth. Boil 15 min- Beet and Cabbage Relish utes. Remove rinds, add lemon juice 2 quarts chopped cooked beets. and vinegar and boil until mixture 1 quart chopped raw cabbage. jellies. Use as a sandwich filling with 1 cup sugar. cheese. 1 teaspoon salt. • 1 teaspoon black pepper. Pepper and Celery Sauce ½ teaspoon cayenne pepper. ¾ cup grated liorseradish. 12 sweet green peppers. 2 cups diluted vinegar (cold) . 3 onions, medium size. 2 bunches celery. Combine all ingredients. Pack into 3 tablespoons salt. sterile jars and seal tightly. Makes 2 cups granulated sugar. about 7 to 8 pint jars. 1 quart diluted vinegar. Prepare vegetables, removing seeds If you desire a more spicy flavor, boil from peppers, and chop or mince finely. 2 tablespoons whole spices in vinegar. Cover with boiling water, let stand 10 Strain and cool before adding to other minutes. Drain. Cover again and brin g ingredients. to a boil. Let stand 10 minutes. Drain as dry as possible. Return to kettle, add • sugar and vinegar. Simmer 15 minutes. Indian Chutney Bottle and seal. Yield 3 pints. 12 tart apples. 1 cup seeded raisins. • 1 teaspoon ground cloves. Pineapple Chutney 1 teaspoon cinnamon. 4 cups diced pineapple. 1 teaspoon ginger. 1 cup chopped green pepper. 1 teaspoon curry powder. 1 cup chopped apple. 1 teaspoon dry mustard. 2 cups raisins. 6¾ cups granulated sugar. ¾ cup diluted vinegar. ½ teaspoon salt. 4 cups brown sugar. 1 quart cider vinegar. 2 teaspoons salt. 1 ½ teaspoons ground cinnamon. Wipe and chop apples. Combine with ½ teaspoon ground cloves. other ingredients in preserving kettle. ¼ teaspoon ground allspice. Cook uncovered gently until thick Combine all ingredients and bring to (about 30 minutes) stirring frequently. a boil. Boil until thick, about 40 min- Pour into sterilized jars. When cool, utes, stirring constantly. Bottle and seal with hot paraffin. Yields 2 pints. seal. Yields about 4-5 pints.

"JUNKET" Rennet Powder helps Children Enjoy their Milk. T HR EE MEA LS A DAY 93

Russian Taffy Turkish Mint Delight 2 cups brown sugar. 3 tablespoons gelatine. ¾ cup corn syrup. ½ cup cold water. 1 cup ·butter. 2 cups granulated sugar. 1 can condensed milk (11/2 cups). ½ cup hot water. 2 tablespoons lemon juice. Bring sugar, syrup and butter to the 1/2 c up cold water. boil. Now add milk. Boil until it ¼ teaspoon salt. reaches the hard ball stage when drop- ½ teaspoon peppermint. ped into cold water- 265 degrees F. on ½ teaspoon green coloring. thermometer (about ½ hour) . Stir Soak gelatine in cold water for about constantly as it burns readily. Place 15 minutes. Place sugar and hot water it on an asbestos mat if you have one. in saucepan and bring to the boil. Add Turn into buttered plate and mark into soaked gelatine and let simmer gently squares. This is one of the best taffies for 20 minutes. Remove from heat add lemon juice and the last amo~t of I have ever tasted. water. Now add flavoring and coloring. Pour into a moistened pan about 8 x 5 inches. Chill well. Cut into small cubes • and roll in icing sugar. Store in a cold, dry place. Chocolate Marshmallow Fudge 2 cups fine granulated sugar. • % cup top milk or light cream. Krispie Balls 2 tablespoons corn syrup. ½ cup corn syrup. 2 squares unsweetened chocolate. ½ cup molasses. 1 ½ tablespoons butter. 1 teaspoon vinegar. 1 teaspoon vanilla. 2 tablespoons butter. 10 marshmallows, cut in quarters. 4 cups rice krispies. Combine sugar, cream, syrup and Cook corn syrup, molasses, vinegar grated chocolate. Cook, stirring con- and butter together. Stir only enough stantly until ingredients are melted. to prevent burning. Cook until a firm ball is formed in cold water or to 245 Boil, stirring occasionally to prevent degrees F. Pour this syrup over the burning, to 240 degrees F., or until a krispies. Mix together. Rub hands soft ball is formed when syrup is with butter and form the mixture into dropped in cold water. (It should be balls-or pack into buttered tins. possible to lift the ball in the water). Remove from heat, add the butter. Cool to lukewarm, add the vanilla and beat until it begins to get thick, add the marshmallows and knead them in well with buttered hands. Pack into a buttered pan. Chill well, marking it in squares and placing a halved pecan on each square.

"JUNKET" MIX for Ice Cream-Folder in Package Just Crammed With Recipes. 94 TH RE E M EA LS A DAY ·Index AU Food Photos Courtesy of General Foods Limited

APPETIZERS, COCKTAILS, CAKES CANNING AND PRESERVING HORS D 'OEUVRES Angel Food Cake ...... 52 Beets- Oven Canned ...... 83 Butters, Flavored ...... 4 Applesauce Cake ...... 52 Blueberries for Pies ...... 83 Apricot Roll ...... 51 Oherry P reserves ...... 84 Canapes: Caviar ...... 4 Oven Canning Chart ...... 82 Cheese and Olive ...... 4 Chocolate Lemon Roll 51 Oven Canning Method . . . . . 82 Cheese and Tomato .... . 4 Chocolate Peppermint Layer Oven Canning Syrups . . . . . 82 Sardine ...... 4 Cake ...... 49 Peaches, Oven Canned . . . . 83 Sardine and Egg ...... 4 Dundee Cake ...... 53 Pears, Oven Canned ...... 83 Shrimp and Cucumber .. . 4 Eggless Fruit Cake . . . 53 Plums, Oven Canned ...... 83 Celery: Stuffed ...... 3 F ive Minute Swiss Roll 52 Pineapple, Oven Canned . . 84 Stuffed with Sardines .. . 3 P ineapple, P reserved ...... 84 Cocktails: Combination . .. . 3 Lazy Daisy Cake ...... 51 P ineapple Without Cooking 83 Christmas Juice ...... 4 Lemon Sponge Roll ...... 51 Raspberries, Oven Cannedi . 83 Gra,pef.ruit and Orange .. . 3 Light Raisin Cake ...... 53 Strawberries, Oven Canned 82 !Maraschino Pineapple .. . 3 Maple Cake ...... 51 Tomatoes ...... 84 Pineapple Mint ...... 3 Marble Cake ...... 49 Tomato Juice Cocktail .... 84 Rainfb>ow ...... 3 Mother's Date Cake ...... 50 Tomato Juke ...... 84 Fruit in, Apple !Cup ...... 4 Pineapple Cake ...... 50 Grapefruit, Broiled ...... 4 Pineapple Fruit Cake ...... 53 CONFECTIONS Sardine Savouries ...... 4 Raisin and Orange Cake . . . 5,2 Chocolate Marshmallow Sardine Stuffed Prunes 3 Tomato Soup Cake ...... 51 Fudge ...... 93 Vienna Torte ...... 50 Krispie Balls ...... 93 Russian Taffy ...... 93 BEVERAGES Whipped Cream Roll ...... 51 Turkish Mint Delight ...... 9,3 50 Black Fig Wine ...... 70 White Butter Cake ...... Cherry, Punch ...... 71 DESSERTS Coffee, Making of ...... 69 CAKE, FRO STINGS AND Apple and Raisin Dumplings 43 Dandelion Wine ...... 70 FILLINGS Apple Rice Fluff ...... 37 Fruit Punch ...... 70 Caramel Frosting ...... 54 Apple Sago Pudding ...... 44 Ginger Ale Lemonade . . . . . 71 Chocolate Burnt Almond Apricot Whip ...... 40 Graipe Bounce ...... 71 Icing ...... 55 Grape Juice ...... 71 Divinity Frosting ...... 55 Banana and Lemon Sponge . 36 Grape-Orange Fizz ...... 71 Fresh Strawberry !icing .... 54 Cherry Crisp ...... 36 Grape Wine ...... 70 Marshmallow Mint F rosting 55 Cherry Tapioca ...... 38 Lemon Syrup ...... 71 Orange Filling ...... 55 Chocolate Bread Pudding . . 42 Mint Julep ...... 71 Pineapple Fluffy Frosting . 54 Chocolate Fluff ...... 38 Orangeade ...... 70 Seven Minute Frosting .... 54 ChoC'Olate Trifle ...... 41 Orange Health Oocktail . . . 71 Coffee Tapioca Fluff ...... 44 Parsnip Wine ...... '70 CAKES, SMALL Date Caramel Pudding .... 38 Peach Wine ...... 70 Bran, Date and Nut Bars .. 56 Date Molasses Pudding . . . . 42 Raspberry Vinegar ...... 71 Brown Sugar Cookies, ..... 56 Eggless Christmas Pudding 45 Tea Punch ...... 71 Caramel Peanut Macaroons. 56 Eng1'ish Christmas Pudding. 45 Chinese Chews ...... 56 Fairy P ie ...... 41 BREADlS, HOT Chocolate Gocoanut ...... 57 Chocolate Crisps ...... 56 Gingerbread Banana Short- All-Sran Refrigerator Rolls 74 Chocolate Nut Cup Cakes .. 61 cake ...... 42 Bacon Muffins ...... 73 Chocolate Raisin Drops .... 59 Glorified Chocolate Rice ... 38 • Banana Bran Muffins ...... 73 Cocoanut Delights ...... 58 Hallowe'en Refrigerator Blueberry Bran Gems . . . . . 75 Cornflake Date Cookies . . . 74 Cake ...... 41 Cheese Puf.fu ...... 76 Crunchy Cheese Fingers ... 61 Her Majesty's Pudding .. .. 41 Cherry and Almond Ring . 72 Ginger Ice Box Cookies . . . 61 Honey Junket ...... 38 Chocolate Waffles ...... 73 Grandmother's Ice Box Honey Krisp Roll ...... 37 Dolly Madi.son Waffles . . . . 73 Cookies ...... 61 Honey Krisp ...... 44 Griddle Cakes, Whole Wheat 73 Jam Jams ...... 59 Jellied Apple Sauce with Honey Nut Bread ...... 72 Nuts ...... 44 Mocha Date Bread ...... 76 Love Droips ...... 59 J ellied Apples ...... 40 Oa1rrneal Muffins ...... 73 Melting Moments ...... 58 J ellied Peaches in Lime J elly 36 Onion Shortcake ...... 76 Meringue Gla•ces ...... 62 Lemon Bavarian Cream ... 38 Orange Bran Bread ...... 7'l Mistletoe Cook ies ...... 62 Mock Almond Macaroons .. 61 Lime Jelly with Honeydew Orange Muffins ...... 75 Balls ...... 36 Orange Nut Bread ...... 72 Oatmeal Macaroons ...... 58 Orange Tea Rolls ...... 76 Orange Butter Cook ies . . . . . 56 Maple Almond Charlotte . . 37 Pancakes ...... 73 Orange Ice Box Cookies . . . . 61 Maple Syrup Junket ...... 37 Peanut Butter Bread ...... 76 Meringues with Marsh- Pineapple Cocoanut Cup, mallow Filling ...... 36 Quick Coffee Cake ...... 7·2 Cakes ...... 58 StrawberrY, Surprise Muffins 76 Mocha ]ce Box C ake ...... 42 Tea Biscuits ...... 75 Rocks ...... 58 Paradise Loaf ...... 43 Tea Biscuits, Honey ...... 75 Sour Cream Raisin Cookies 59 P each Frangipane ...... 45 Tea Biscuits, Sour Milk . . . . 75 Spiced Almond Cookies . . . 58 Tomato Biscuits ...... 75 Sul'l)rise Macaroons ...... 62 P~~~Wi~_t_ -~~~:c.~l~:: ...... 40

"JUNKET" Rennet Tablets transform milk into Rennet Custards. THREE MEALS A DAY 95

Pineapple and Brazils in Red Currant Jelly ...... 85 Jubilee Sauce ...... 90 Jelly ...... 42 Rhubarb Censerve ...... 87 Mustard, Whole ...... IH Pineapple Tapioca Fluff . . . 37 Rhubarb and Pineapple .... 85 Mustard, Vegetable Relish . 90 Pineapple Upside-Down Strawlberry Cons·erve ...... 87 Mushroom Ketchup ...... 91 Cake ...... 40 S1rawberry Jam ...... 88 Nine-Day ...... 89 Plum Sponge ...... 36 Strawberry ~nd Pineaipple 88 Peaches and Pears, Pickled 89 Raspberry Upside~Down Pepper J elly, Red ...... 90 Cake ...... 40 MEATS P epper Relish ...... 90 Rhubar

"JUNKET" MIX for Ice Cream-Makes Ice Cream More Digestible. 96 THREE MEALS A DAY

SALADS, JELLIED SOUPS TOASTS Apple Ginger Ale Salad . . . 34 Clam Chowder 6 Chicken and Tomato Mould 34 Broiled Tomato and Bacon Cucumber Jelly with Salmon Corn and Mushroom Squares ...... 81 Mayonnaise ...... 33 Chowder ...... 5 Cinnamon Sikes ...... , , .. . 81 Grapefruit and Pineapple Crabmeat Chowder ...... 6 Croustades ...... 81 Mould/ ...... 33 Cream of Pota-to ...... 5 Croutons ...... , . . .. 81 Jellied Chicken . . . 34 Cream of Tomato ...... 6 Honey Nut ...... 81 Jellied Ham and Green Pea Duchess S oup ...... 6 Melba ...... 81 Italian Vegetable S cup , . . . 6 Raisin Cheese Squares ..... 81 Mould ...... 34 Toasted Cheese and Jelly Jellied Tuna Lo-af ...... 34 Jellied Tomato Consomme . 6 Roll ...... 81 Lime and Carrot Mould .... 33 Mexican Corn Chowder . . . . 5 Toast Sticks ...... 81 Red Crest Tomato .AJspi c . . . 33 Onion Soup, Italian Style . 5 Salad Ambrosia ...... 34 Philadelphia Pepper Pot . . . 5 Tomato Jelly and Cheese VEGETABLES Salad ...... 33 Scotch Hatch P.otch 5 Asparagus, Baked with STUFFINGS Cheese ...... 20 SALAD DRESSINGS Celery and Almond 27 Beans, au gratin ...... 20 Cooked Salad Dressing 35 Dre:s1Sing for F ish, I and II . 27 Beans, My Own Style .. .. . 20 French Dressing ...... 35 Potato ...... 27 Beets or Carrots, Sauteed . 19 J•ellied Mayonnaise ...... 35 Cabbage, Unusual ...... 18 Lombardy Dressing ...... 35 SUPPER DISHES Carrots, Concordia ...... 21 Mayonnaise ...... 35 . Carrots, Honeyed/ ...... 21 Ru.,ssian Dressing ...... 35 .AJmerkan Spaghetti ...... 25 Carr,ots, Orange Butter ... .. 21 Salm·on Mayonnaise ...... 35 Asparagus and Olives au Carrots, Parsleyed ...... 20 Savory Mayonnaise ...... 35 gratin ...... 22 Carrot and Apple Casserole 21 Thousand Island! Dressing . 35 Boston Baked Beans ...... 23 Cauliflower, Crearmedl ..... 18 Cheese Souffle ...... , 22 Cauliflower, Duchesse . . . . . 18 SAUCES, DESSERT Cheese and Bread Custard . . 25 Cauliflower, Hollandaise . . . 18 Chicken S ouffle ...... 22 Celery and Turnip, Creamed 16 Buttersco·tch Sauce ...... 47 Cherry Hard Sauce ...... 47 Chicken and Shrimps in Lima Beans and Vegetable .. 20 Chocolate Mirut Sauce 47 Cream ...... 22 Onions Escalloped, Tomato . 20 Chocolate Sauce ...... 47 Chipped Beef Mushrooms .. 25 Parsnips, Glazed ...... 20 Coffee Dessert Sauce ...... 4.7 Corn and Tomato on Toast 23 Parsnips, French F ried . . . . 20 Golden Carrot Sauce ...... 47 Corned Beef H ash ...... 24 Potatoes, Browned Fold! . . . 19 Grape Sauce ...... 47 Corned Beef Tomato Toast . 24 P otatoes, Cheese Balls . ... 19 Hurry-up Lemon Sauce .... 47 Creamed Dried Beef with Po'tatoes, Custard ...... , . 19 Peas ...... 2·3 Potatoes, Frernch Baked . . . 19 Curried Vegetables Potatoes, O'Brien ...... 19 SAUCES FOR MEAT, FISH AND CaSS"erole ...... 24 Potatoes, Oven F ried ...... 19 VEGETABLES Macaroni, Cheese and Potatoes, Whole Browned . . 19 Brown ...... 26 Tomato ...... 25 Riice, Curried ...... 20 Cranberry ...... 27 Mea't and Rice Mould ...... 24 Rice, Tomato ...... 20 Cream ...... 26 Royal Scallop ...... 24 Cucumber ...... 27 Sweet Potatoes, Maple . . . . 21 Currant Mint ...... 27 Sauteed Mushrooms on Toast 23 Sweet P otatoes, Candied, Hollandai8e ...... 27 Salmon and Potato Casserole 25 Pecans ...... 21 Mint ...... 26 Sausage Spaghetti Casserole 24 Sweet P otatoes, Puff . , .... 21 Mint Butter ...... 27 Spaghetti in Tomato ...... 25 Sweet Potato S callop ...... 21 Mock Hollandaise ...... 26 Stuffed Eggs au gratin ..... 2u Squash, Glazed Pepper ... . 18 Steak ...... 26 Sweetbreads and Almonds . 23 Tomatoes, Green Onions 18 Tartare ...... 27 Tomato and Cheese Souffle . ?.?. Tomatoes with S tuffing ... 18

''Three Meals a Day'' by Jessie Read appears every day in THE EVENING TELEGRAM

"JUNKET" Rennet Powder adds Digestibility, Flavor and Color to milk.