#Jwm, Your Neighbor's Kitchen

As Published In The I 9TH EDITIO - 1968 I ilaurq.ent.er 1-Eu.euiug 11;.eralh MANCHESTER, CONNECTICUT PREFACE

Dear Readers:

To those who for the past seven years have made m ~' job of filling a Herald cook book a pleasant job indeed, I give my heartfelt thanks for their gracious cooperation.

Since I have foresaken my career at The Herald for that of wife, I will make my farewell brief but sincere, and wish one and all a Merry Christmas and a Bright and Happy New Year.

Doris Belding Gorsch From Your Neighbor's Kitchen

by Doris Belding Gorsch

COOK BOOK ILLUSTRATIONS BY BILL WHITAKER

PHOTOGRAPHS BY REGINALD PINTO AND ALBERT E. BUCEIVICIUS OF THE HERALD

as pitblished in the ilaurqr.atrr 1£uruiug il;rralh INDEX

ALMOND BREJ\.D ...... 6 APPLE CAKE ...... 16 APRICOT-PARFAIT PIE ...... 34 ASPARAGUS AND SHRIMP TARTS ...... 45 B AKED STUFFED MUSHROOMS ...... 65 BEEF BOURGUINONNE ...... 49 BEEF FONDUE ...... 50 BEEF ROULADE (RALAUDIN) ...... 55 BING CHERRY SALAD ...... 59 BLACK WALNUT CAKE ...... 26 BLUEBERRY SQUARES ...... 18 BLUEBERRY TORTE ...... 41 BURGUNDY PUNCH ...... 69 CABBAGE-BURGER BAK E ...... 46 CARDAMON CAKE ...... 16 CARNITAS ...... f8 CARROWAY AND CHEESE SPREAD ...... 68 CHAMPAGNE PUNCH ...... 69 CHEESE SCALLOPED ONIONS ...... 61 CHICKEN JUBILEE ...... 54 CHDCKEN WITH ORZO ...... 53 CHICKEN SMETANE ...... 49 CHOCOLATE DELIGHTS ...... 13 CHOCOLATE FUDGE PIE ...... 26 CHOCOLATE NUT SNOWDROPS ...... 18 CHOCOLATE RUM MOUSSE ...... 28 CHOCOLATE SHREDDED WHEAT PUDDING ...... 30 CHOCOLATE TORTE ROYAL ...... 29 COMPANY SALAD ...... 58 COCKTAIL FRANKS IN BLANKETS ...... 67 CRABAPPLE JELLY ...... 66 CRABMEAT BITES ...... 67 COCOA SUPREME CAKE ...... 12 CRUMB CAKE ...... 25 DATE -NUT BALLS ...... 14 EASY CROISSANTS ...... 8 EASY SALAD DELIGHT ...... 56 ELDERBERRY JELLY ...... 65 ENGLISH CHOP SUEY ...... 53 FRUIT CAKE ...... 25 FRUIT SALAD ...... 59 FRUIT SOUP ...... 61 FROSTY RIBBON LOAF ...... 31 GLAZED LONDON BROIL ...... 55 GREEK MEAT BALLS ...... 68 GREEK POWDERED SUGAR PARTY COOKIES (KOURAMBIATHES) ...... 22 GREEK STYLE TOSSED SALAD AND DRESSING . . 59 HADDOCK MORNAY ...... 51

4 INDEX

HAM AND EGG CASSEROLE ...... 47 HAMBURG ORIENTAL ...... 53 HARVEST LOAF CAKE ...... 23 HORSERADISH CREAM-CHEESE DIP ...... 70 HUNGARIAN GOULASH ...... €0 JEWISH PASTRIES ...... 40 JIM'S APPLESAUCE CAKE ...... 13 L-\ DON'S SALAD ...... 58 LEMON-PINEAPPLE PARTY CAKE ...... 1.7 MACARONI MEAT RING ...... 43 MARGARITES ...... 21 MARSHMALLOW-PINEAPPLE DELIGHT ...... 32 MARYLAND CRAB IMPERIAL ...... 44 MEATLOAF MUFFINS ...... 51 MILE-HIGH CHIFFON PIE ...... 37 MOCK CHERRY PIE ...... 36 MOLASSES CORN BALLS ...... 32 MUSHROOM AND BACON BITES ...... 67 MY FAVORITE CUP CAKES ...... 14 NIGHT BEFORE POTATO SALAD ...... 57 NORWEGIAN MEAT BALLS ...... 52 NORWEGIAN RUTABAGA STEW (LOPSCOUSE) ... 62 NUTTY NOODLES ...... 69 OATMEAL DROP COOKIES ...... 20 ORANGE CHIFFON CAKE ...... 10 PECAN DREAMS ...... 33 PETTICOAT TAILS ...... 20 POTATO DUMPLINGS ...... 64 QUICHE LORRAINE ...... 54 QUICHE TARTS ...... 65 RIBBON SANDWICHES ...... 70 RICE P ARISIENNE ...... 64 RHUBARB PIE ...... 35 ROASTED BREAST OF VEAL ...... 48 P.OLLS ...... 9 ROSIDMARY'S FUDGE ...... 30 SALMON LOAF ...... 50 SAUERBRATEN ...... 60 SHRIMP CURRY ...... 45 SHRIMP POTATO PANCAKES ...... 53 SPICE TEA ...... 42 SPICED BEETS ...... 63 SPONGE CAKE (HOT MILK) ...... 23 STRAWBERRY ICE BOX PIE ...... 39 STRAWBERRY RIBBON PIE ...... 38 STRING BEAN STEW (MISOV GANACH LOBIA). . . . 42 STUFFED FLANKED STEAK ...... 47 SWEET SQUARES ...... 31 SWISS TORTE ...... 27 TEX.\S HASH ...... 52 YOGURT SPICE CAKE (YIAOURTINI) ...... 24 Breads and Rolls

Almond Bread is one of the vast collection of wonderful old recioes of Mre. Pauline Hagan of 45 Chester Dr. and she usually makes it arouiid I.he Christmas holidays. She is a communicant of the Church of the Assump­ tion and a member of the Women's Club of Manchester.

* Almond Bread 1 pound flour 1 teaspoon baking powder 1 pound ugar 4 eggs 1 pound almonds, sliced 1 1emon rind, grated Beat eggs and sugar together for 15 minutes; add remaining ingredients and mix. This makes a thick dough. Form into loaf and bake in 350-degree oven on cookie sheet, or in loaf pan. Baking time is one hour. Slice bread as soon as it is ~emoved from oven. Let cool and store slices in cookie jar.

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7 Easy Croissants

1 package yeast, active, 5 cups unsifted all purpo e dry or compressed flour 1 cup warm water %, cup butter or margarine, (lukewarm for melted and cooled compl'essed yeast) 1 cup (1;2 pound) firm %, cup evaporated milk, butter or marg~arine undiluted (from refrigerator) 11;2 teaspoon alt 1 egg beaten with 113 cup sugar 1 tablespoon water 1 egg

In a bowl let y.east soften in water; add milk, salt, sugar egg and one cup of flour. Beat to mak!e smooth batter; blend in melted butter and set aside. In large bowl, cut the one cup of firm butter into the remaining four-cups flour until particles are the Gize of dried kidney beans. Pour y·east batter over top of particles and car.eful1y turn the mixture over with a spatula to blend ju t until all flour is moistened. Cover with clear plastic film and refrigerate until well chilled, from four hours to four days. Remove dough to floured board; press into compact ball and knead about six turns to releaBe air bubbles. Divide dough into four equal parts. Shape one part at a time, leaving remaining dough in refrigerator wrapped in plastic film. To shape crnissants, rolll one part of the dough on a floured board into a circl.e 17 inches in diameter. With a sharp knife, cut the circle inoo eight equal pie-shaped wedges. For each croiBsant, loosely roll wedges toward the point. Shape each roll into a crescent and place on an ungreas·ed bak­ ing sheet with the point down. Allow 11;2 inches space around each croissant. Cover lightly and 'let rise at room temperature i~ .a draft-free plaoe. Mrs. Kosak advises, "Do not speed the rismg of the rolls by placing them in a warm spot." When dough is almost double in bulk (about two hours) brush with egg and water mixture. ' Bake in 325-degree oven for about 35 minutes, or until lightly browned. Serve warm. This recipe mak!es 32 croissants. To reheat, arrange rolls in single layer on baking sheet and bake, uncovered in 350-degree oven about 10 minutes.

- - - Mrs. Chester Kosak

8 MRS. ALLAN CLARK Mrs. Allan (Virginia) Cla rk of 43 Arcellia Dr. m a kes Rolls from an old famil y r ecipe. She is a member of Center Congregational Church and ::;ings in its choir. She and her husband are members of the Manchester Squa re Da nce Club. * Rolls 1 cup milk, scalded and 6 tablespoons sugar cooled 11/2 teaspoon salt 1 yeast cake dissolved in 1 5 tablespoons shortening cup lukewarm water; let 1 egg stand 10 minutes 6 cups sifted flour

Combine cooled milk and yeast mixture; add sugar, salt and half of four and mix one minute. Add beaten egg and remaining three cups of flour and mix additional minute. Turn onto floured board and let stand five minutes. Knead until smoath and elastic in texture. Place in large bowl; cover with towel and let raise until double in bulk. Punch down and let raise about one hour more. Turn out onto :f!loured board and cut into Parker House rolls. Place on baking sheet and let raise one hour. Bake in 425- degree oven for 10 to 15 minutes. This makes about four dozen rolls. The dough may be kept refrigerated and covered with viastic wrap. 9 Cakes and Cookies

Orange Chiffon Cake 21/i, cups sifted cake flour 1 cup egg white , (7 or ) 11/2 cups sugar juice of 2 medium or- 3 teaspoons baking powder anges, plus wateT enough 112 teaspoon cream of tartar to make %, cup liquid 1 teaspoon salt grated rind of 2 oranges 112 cup salad oil (about 2 tablespooru;) 5 unbeaten egg yolks Preheat oven to 325 degrees. Sift flour, sugar, baking powder and salt into bowl. Make a w~ll and add oil, egg yolks, orange juice and rind. Beat with spoon until smooth. Beat egg whites and cream of tartar in large bowl until whites form very stiff peaks, about three to five minute of beating with electric mixer at high speed. Do not underheat. Pour flour and egg yolk mixture slowlly over beaten ·egg whites, folding until just blended. Do not stir. Pour into ungrea ed 10-inch tube pan. Bake 55 minutes in 325-degree oven then increa e to 350 d - g1~ees for 10 to 15 minutes. Turn pan up ide down oveT neck of funnel or bottle. Hang until cold. Loosen cake from sides of pan with patula. Frost or serve with Orange Sauce. This cake serves from 12 to 16.

Fresh Orange* Sa nce 1 cup sugar 1 tablespoon butter % te.:'l.Spoon salt 1 table poon grated orange 2 tablespoons cornstarch rind 1 cup orange juice Mix sugar, sa1t, cornstarch and orange juice in aucepan and bring to boil. Boil one minute, stirring constantly; remove from heat and add butter and orange rind and mix. Cake may also be served with warm sauce and vanilla ice cr·eam. - - - Mrs. Allan Clark 10 N10W! GAS

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11 MRS. SMITH and CHILDREN Mrs. P aul (Bonnie) Smith of 9 Hickory Dr., Hebron, m a kes Cocoa Supreme Cake for " very special events." She is a gra dua te of Manchest er High School and a ttended Manchester Community Colleg e. She is a m em­ ber of Concordia Luther an Church. * Cocoa Supreme Cake 112 cup sifted unswe€tened 1/2 teaspoon salt cocoa 112 cup soft butter 1 cup boiling water 2 cups sugar 21,4 cups sifted all-purpose 2 eggs flour 1 teaspoon vanilla extract 112 teaspoon baking soda 112 cup buttermilk 1 teaspoon baking powder

In r.;mall bowl combine cocoa with boiling water and mix well. Let cool. Preheat oven to 350 degrees. Grease and flour a 13x9- inch baking pan. Sift flour with soda, baking powder and salt; set aside. At high speed in an electric mixer, beat the butter, sugar, eggs and vanilla until fluffy, about five minutes. At low speed, !Ylend in flour mixture alternately with combined buttermilk and cocoa mixture. Pour ba:tter into prepared pan and bake 35 minutes, until sur­ face spring;s back when pressed gently with fingertip. Cool in pan for 10 minutes and frost as desired.

12 Chocolate Delights (Beacon Hill Cookies)

1 cup emi- weet chocolate 1/ 2 teaspoon vanilla bits 1h teaspoon vinegar 2 egg whites 1h cup coconut dash salt 14 cup nuts (optional) 1h cup sugar Melt chocolate bitis. Beat egg whites with dash of salt until foamy. Gradually add sugar, beating until thick peaks are form­ ed. Beat in vani'lla and vinegar. Fold in chocolate; add coconut and walnu . Drop by teaspoonful on greased cookie sheet. Deco­ rate with walnuts, cherries or Christmas sprinkles. Bake in 350- degree oven for 10 minutes. - - - Mrl3. Richard Sperry

Jim's Applesauce Cake

2 cups ifted flour 112 teaspoon cinnamon 11/2 teaspoon baking soda l/2 teaspoon ground cloves 34 teaspoon salt 112 teaspoon nutmeg 34 cup dates, Bnipped into 112 teaspoon allspice small pieces 2 tabllespoonG cocoa 3/1 cup chopped pecans or 1112 cups granulated sugar walnuts 2 eggs, unbeaten l/ 2 cup soft shortening 11/2 cups applesauce

Heat oven to 350 degrees. Grease a three-quart ring mold or bundt pan. Sift flour, soda and salt ·together. Toss the raisins, date.s and nuts with two tablespoons of the flour mixture. With electric mixer set at medium speed, mix shortening, cinnamon, cloves, nutmeg, allspice and cocoa in a large bowl. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Set mixer at low speed and alternately beat in the remainder of the flour mixture with the applesauc·e. Do not overheat. Stir in the date mixture. Turn into greased ring mold. Bake in 350-degree oven 55 to 60 minutes. This cake may be served plain or with a favorite frosting glaze. - - - Mrs. Robert Houley

13 Mrs. Horace Kimball of 126 Avondale Rd. has some fine old r ecipes which she has collected through the year s. She is a member of the Chaminade Musical Club a nd Sit. Bridget Rosary Society.

My Favorite* Cup Cakes 214, cups cake flour 2 eggs, well beaten 214, teaspoons baking powder %, cups milk dash of salt 1 teaspoon vanilla or % cup shortening almond extract 1 cup sugar Cream shortening; add sugar and cr,eam. When weU blended, add eggB and flour which has been sifted three times, with other dry ingredients. Alternate flour with milk, ending with flour. Beat well after each addition and continue beating until dough is smooth. Add flavoring. Pour batter into paper cups in muffin tins. Bake in 375-degree oven for 20 to 25 minutes. When cupcakes ar.e cool, Mrs. Kimball says, she coops ou t center, reserving top of cupcakes and mis the space with lemon, vanilla or chocolate custard. She then replaces the top of the cafoes and sprinkles them with powdered sugar. This recipe maH:es aoout a aozen and half cup cakes. Date* * Nut * *Balls * 1 cup sugar 2 cup crisp cereal (Mr . Muse 1 stick butter or margarine uses Rice Krispioo) 1 small package dates, cut up flake coconut 1 cup chopped nuts Put s-;igar, date5, butter and nuts in saucepan and cook slowly ior 10 min1.!ttis. Add cereal and mix well, then shape into one-inch bal'ls. Roll in coconut. Store in tightly covered container. These will keep well for several weeks. - -- Mrs. Vernon Mu e 14 Total Electric Living Is a clean break with the pastl

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15 Mrs. John (Susan) Scheibenpflug of 281 School St. has a recipe more than 50 years old for an Apple Cake given her by her mother. Mrs. Scheibenpflug is a past pre ident of the Ladies of St. J ames and the Council of Catholic Women. She is also president of the Manchester Chapter of ithe Women's Retreat League. She is a member of St. Elizabeth Mothers Circle and the Ladies of St. J ames Bowling League. * Apple Cake 6 to 8 apploo, sliced thin 1 tea poon cinnamon %, to 1 cup sugar Place apple slices in greased 9x13-inch pan. Sprinkle with cin­ namon-sugar mixture. * Batter % cup solid vegetable 2 eggs shortening cups sifted flour % teaspoon salt tea poons baking powder 1 teaspoon vanilla cup miH{ 1 cup sugar Cream together shortening, vanilla and ugar. Add eggs, one at a time. Sift together flour, baking powder and alt, and add graduall y to creamed mixture, alternately with milk beating after every addition until smooth. Pour batter over apple slice and bake 50 minutes in 350-degree oven. Cut cake while warm and serve with vanilla sauce. * Vanilla Sauce 1 cup sugar 1 teaspoon vanilla 2 tablespoons flour 1 teaspoon butter 1 cup hot water Mix ugar and flour and gradually add ho•t water, vanilla and butter. Bring to boil and cook for about two minute , until thick. * * * * * Cardamom Cake 1 cup vegetable shortening 1 teaspoon ground 1% cups sugar cardamom 3 cups sifted flour 3 unbeaten eggs 3 teaspoons baking powder 1 cup milk 1 teaspoon salt %, cup chopped nuts Cream shortening and sugar; add unbea:ten eggs, alternating with dry ingredi·ents and milk and mix well. Place in 10-inch tube pan and bake in 375-degree oven about 50 minutes, until done . . This cake may be du ted with powdered sugar and e1·ved and it keeps well. --- Mrs. Pauline Hagen 16 THE NEEDS OF OUR COMMUNITY and its PEOPLE are being served every day by the full services and resources of this Bank

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17 MRS. RICHARD SPERRY and GIRLS Cookies are a year-round favorite in the "four daughter" home of Mrs. Richard Sperry of 6 Penn Rd. Mrs. Sperry is a member of South Methodist Church and president of its Women's Society. * Chocolate (Pecan or Almond) Snowdrops 112 cup butter 1h cup dry cocoa mix 4 tablespoons confectioners 1 cup finely chopped pecans sugar or almonds % cup ifted flour 1h te.:'1..spoon vanilla pinch alt confectioners sugar Cream butter and sugar, add flour, cocoa mix, salt and vanilla and stir well. Add nuts and chiH dough until it is firm enough to handle. Roll dough, a teaspoon at a time, into balls the size of marble . Place two inches apart on an ungreased cookie sheet. Bal«e in 325-degree oven for 20 minutes. Remove carefully from cookie sheet while still warm. Rdll in confectioners ugar. * * * * * Blueberry Squares margarine 1 teaspoon vanilla cup ugar 3 cups flour 4 egg 1 can blueberry pie filling Cream oftened margarine with sugar; add eggs, one at a time; add vanilla and blend in flour. Spread half of the dough on large, ungreased cookie sheet with sides and spread with pie filling. Cover with iiemainder of dough. Bake in 350-degree oven 35 minutes. Cool and sprinkle with confectioner's sugar (optional) and cut into squares. Mrs. Hull says that any pie filling may be substituted for blueberry. - - - Mrs. John Hull 18 We AgrH - We Shop Here f Of' Wide Selectlon, HJ9h Quality and Low Prices In Ci)UALITY MEATS We also ~peciallze in whole or half meat aeatures care· full~ · cut, wrapped, marked and quick frozen for your own free1.er or kept in n food locker here. All'lo container/ii and wrappinll materiall'I. L. T. WOOD L0(.;KER PLANT and MEAT MAKKJo:T St BISSELL S1'HEE.T-PHONE 1; ,1:Ml'1 2,l PLENTY or FREE PARK ING SPACE MISS MARY LOU SPENCER Cookie jars are rarely empty in the home of Miss Mary Lou Spencer of Hebron Rd., Bolton, who keeps them filled with her homemade crea tions. * Oatmeal Drop Cookies ¥2 cup shortening 1 teaspoon salt 11,4, cups sugar 1 teaspoon cinnamon 2 ·egg 2 cups rolled oats Ya cup m(jlasses I/2 cup chopped nuts 1%, cups flour 1 cup raisin 1 teaspoon baking soda Pre-heat oven to 400 degrees. Mix shortening, sugar, •eggs and molasses thoroughly. Stir dry ingredients together, blend into shortening mixture; stir in oats, nuts and raisins. Drop dough by rounded teaspoonful, about two-inches apart, on lightly greased baking sheet. Bake 8 to 10 minutes, or until lightly browned. This recipe makes six dozen cookies. * Petticoat Tails ll/2 cup butter 112 teaspoon baking soda 1 cup oonfeotioners sugar 112 teaspoon salt 21/2 cups flour, sifted 1 teaspoon vanilla Cream butter until light and beat in conf.ectioners sugar. Sift together ifted flour, baking soda and salt and add to creamed mixture and stir until lJlended; stir in vanilla. Chill dough until firm and shape into long rolls about two-inches in diameter. Wrap roll in plastic wrap or waxed paper and refrigerate until firm. Slice rotHs thin and plaoe slices on ungreased baking sheets. Bake in 350-degree oven for 8 to 10 minutes. 20 Margarites-"Half Moon Greek Cookies" 1 pound unsaJted butter 1 teaspoon vanilla 1 cup sugm:· 1 teaspoon baking powder 4 egg yolks 3 cups flour egg whites, beaten chopped almonds Sift three cups flour with baking powder. Mix softened butter with sugar and egg yoilks and vanilla and gradually add flour and baking powder mixture until dough is easy to handle. Dough should not be too dry. Shape into half-moons and brush tops with beaten egg whites and sprinkle with chopped almonds. Place cookies on ungreased cookie sheet and bak·e in 350-decrree oven until lightly browned. This makes about five dozen cookies. -- - Mrs. J ohn Savidakis

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21 Kourambiathes-Greek Powdered Sugar Party Cookies

1 pound lightly salted 14 cup powdered sugar butter 4-6 cups Gifted flour 1 egg yolk whole clovoo (optional) % cup walnuts, chopped fine

Beat butter well, until very creamy; add powdered sugar, egg yolk and beat for two minutes. Add flour gradually, mixing con­ stantly, and knead vigourously for about 10 minutes. At this point the dough shou'l'd be crumbly but not smoo•th. Add nubs and continue kneading until nuts are thoroughly mixed into dough. Pinch off small amounts of dough and form into half-moons. stam or hearts. Center ea.ch with a clove bud if desired. Place on cookie sheet about three-quarters of an inch apart. Bake in 350-degr.ee oven about 15 minutes or until golden brown. Roll cakes in sifted powdered sugar and place each in individual paper cuplcis. This recipe makes four dozen or more cookies. - - - Mrs. J ohn Savidakis

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MANUFACTURERS OF ORFITELLI'S "SPUMONI" 27 WARREN ST., MANCHESTER 649-5358 22 MRS. KENNETH WOOD Harvest Loaf is, she sa ys, Mrs. Kenneth (Gloria) Wood's " fa vor ite autumn dessert." She is a member and publicity cha irman of the New­ comer's Club of the Manchester YWCA. Harvest Loaf* Cake 1%, cups flour 1 cup sugar 1 teaG.poon soda 2 eggs 1 teaspoon cinnamon %. cup canned or cooked 1/ 2 teaspoon salt pumpkin 112 teaspoon nutmeg %. cup semi-sweet chocolate 14 teaspoon ginger morsels 1,4 teaspoon ground doves %. c~p walnuts, chopped 1/ ? cup butter fme Heat ,oven to 350 degrees. Grease the bottom of a 9 x 5-inch loaf pan. Combine flour with S'oda, salt and spices. Cream butter; gradually add sugar and cream well. Blend in eggs and beat weJll. If using electric mixer, set at low speed and add dry in­ gredients alternately with pumpkin, beginning and ending with dry ingredients. If mixing by hand, use same method and blend well. Stir in chocolate morsels and one-half cup walnuts. Turn into prepared loaf pan. Sprinkle top with one-quarter cup of wal­ nuts. Bake in 350-degree oven 65 to 75 minutes, until done. Re­ move foom oven and cool! . Drizzle with glaze. Let loaf stand at least six hours befor.e slicing. (Two teaspoons pumpkin spk-e may be substituted for nutmeg, ginger and cloves) . Spice* Glaze 112 cup confoctioner's sugar, Vs teaspoon cinnamon sifted 1 i:Jo 2 tablespoons heavy 1/:1 teaspoon nutmeg cream Combine sugar and spices and blend in cream. Mix well until glaze is well blended. Drizzle over loaf cake. * * * * * Hot Milk Sponge Cake 2 eggs, beaten 1 teaspoon baking powder 1 cup sugar 2 to 3 tablespoons melted sprinkJ.e of salt butter 1 cup sifted flour 112 cup hot milk Mix all ingredients thoroughly. Place batter in oblong, un­ greased, 1 to 11/2 quart pan. Bake in 350-degree oven for 30 min­ utes. Serve with chocolate sauce.

Chocolate* Sauce 1 square baking chocolate %, cup sweetened condensed 1h to 112 cup milk milk P_J ace chocolate and condensed milk in pan and heat slowly UJ).hl chocolate melts. Stir for a few minutes, then gradually add milk. Cook until thickened. Serve over sponge cake, hot or cold. -- - Mrs. Roger A th er 23 Yiaourtini - Yognrt Spice Cake 1 cup butter (one-half 2 teaspoons baking soda pound) 14 cup whiskey 6 egg 2 cups flour 2 cups sugar 1 tear::; poon cinnamon 1 cup finely ground walnuts 1 teaspoon cloves 1 cup yogurt Have butter at room temperature and cream well. Add sugar gradually and er.earn well. Beat eggs and gradually add to cream­ ed mixture . Sift together flour and spices. Dissolve baking soda in whiskey. Add all remaining ingr·edients to creamed mixture, beating slowly as they are added. Pour batter into well greased 10 x 15-inch pan (or a liittle r::;maUer) and bake in 350-degree oven about one hour, testing until done. Remove from oven and cool in pan. Cut into diamond-shaped pieces, still leaving in pan and top with warm syrup. When serving, cake may be topped with whipped cream and cherries. Sy*rup 2112 cups sugar 11;2 cups water 1 k'tblespoon honey few drops of lemon i uice Boil sugar and water together until thickened slightly, about five miuteis . Remove from heat and add honey and lemon juice. - - - Mrs. John Savidakis Home Decoration Starts With PAINT. and WALLPA.PER from

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24 Crumb Cake with Date Filling is a favorite dessert in the home of 1\frs. Eddie (Dottie) Vallone of 138 Deepwood Dr. The Vallones a re members of the Presbyterian Church, where thy both sing in the choir, and Mrs. Vallone is president of the Women's Fellowship. She is a loo a member of Ver­ planck PTA. * Crumb Cake 2 ctips flour 1 teaspoon baking soda 2 cups rollied oats, uncooked 1 cup butter or margarine 1 cup brown sugar 1 teaspoon ;:;alt Mix ingredients as if making a pi.e cru.:;t, until mixture is crumbly. Place half in a greased 9 x 13-inch cake pan and pat in place lightly with fingers. Fill with date filling and cover with remaining crumb mixture. Bake in 350-degree oven for 35 min­ utes or until golden brown. * Date Filling 1 pound dates, pitted 112 cup water 1/ 2 cup sugar 1 teaspoon vanilla Mix dates, sugar and water and cook until thick. Cool and add vanilla. * * * * * Fruit Cake 1 pound mixed candied 41/2 cups flour fruit 2 tea.spoons cinnamon 1 box seedless raisins 1 teaspoon nutmeg 2 cups sugar 1 foaBpOOn aJqspice 21/2 cups water 1 teaspoon cloves 11,1, pound butter or 1 teaspoon salt margarine 1 teaspoon baking powder l;'J" pound chopped walnuts 1 teaspoon baking soda (1 cup) Place fruit and raisins in pan with water, butter and sugar, and bring to boil and let boil slowly for 10 minutes. Remove from heat and add chopped nuts. Let stand overnight and keep at room temperature. Mix flour and ispices tog·ether and sift twice. (This may be done in advance). Mix dry ingredients with fruit and nuts and place in one large or two average-size loaf pans which have been greased and floured. Some nuts and fruits may be saved to decorate top of batter. Bake in 250-degree oven for three hours. --- Mrs. Marie Panta1eo 25 Mrs. Vernon Muse of 691 W. Middle Tpke. says, " My husband is a na tive of the South and therefore many of the recipes I use ar,e of Southern ori­ gin. Superb Chocolate Fudge Pie is a recipe given to me by a cousin in Virginia and is a great favorite with family and friends. Mrs. Muse is a member of South Methodist Church, its Women's Society of Christian Serv­ ice, and a Sunday School secretary. She is immediate past president of Waddell School PTA, and a delegaJte to the Manchester PTA Council; pub­ licity chairman for Cub Scout P ack 47, and current president of the Wom ­ en's Club of Manchester. She is also a m ember of the Wom,en 's Auxiliar y of Manchester M emorial Hospital, the Manchester Garden Club, the Man­ chester Historical Society and the Hartford Business and Professional Women's Club. She is membership co-chairman of the garden group. * Superb Chocol,ate Fudge Pie l/ 2 cup (1 stick) butter or 11/2 cups sugar margarine 3 tabl€spoons light corn 2 square unsweetened syrup baking chocolate 1,4 teaspoon salt 4 eggs 1 teaspoon vanilla In top of double boiler or in saucepan over low heat, melt butter and.chocolate. Meanwhile, in a mixing bowl, beat .eggs until 'l'ight; add sugar, corn syrup, salt and vanilla and mix well. Then add the chocolate mixture which has been slightly cooled. Mix thor­ oughly and pour into nine~inch unbaked pie sheN. Bake at 350 degrees for 30 to 35 minutes, or until top is crusty and filling 1s set but somewhat soft inside. Do not overbake. Pie should shake like custard so it will not be too stiff when cool. The pie may be served plain, but is beGt served with whipped cream or vanilla ice cream. * * * * * Black W a.lnut Cake 1 cup milk % cup butter 2 t,easpoons vanilla 2 cups sugar l/~ teaspoon salt 3 cups fl our 1 teaspoon baking powder 4 eggs 1 cup chopped black wa!lnuts Cream butter and sugar thoroughly. Beat in eggs, one at a time. Sift all but one-half cup of flour and baking powder and stir in part of mixture into creamed mixture; then alternately add milk, vanilla and salt with remaining flour. Save one-half cup flour and fl our walnuts by hand. Fold nuts into batter. Plac,e batter into greased and floured tube pan. Bake in 350-degree oven one hour. Remove from oven and, when a:lmost cool, sprinkle with confoctioner's sugar. - - - Mrs. Gunnar Larson 26 When specia l occasions come around, or for entertaining special guests, Mrs. Albert C. (Gini) Harris of 62 Cambridge St. likes to serve Swiss Torte. Mrs. Ha rris is a m ember of the Manchester League of Women Voters, Ma nchester Historical Society and Wa dsworth Antheneum. * Swiss Torte 112 cup sugar 1 teaspoon baking powder 1/ :2 cup butter 4 tablespoons milk 4 egg yO'l ks beaten 1/1 teaspoon salt 1 cup flour Cream butter; add sugar and cream. When well blended, add beaten .egg y·olks. Alternate the addition o.f the there dry ingre­ dients with milk. Beat well after each addition and continue beating until dough is smooth. Line two eight-inch cak·e pans with waxed paper, pour one-half the batter into each pan. Mrs. Harris says this seems like a rather small amount. Make meringue from four egg whites and one cup of s ugar. Beat egg whites until stiff and dry; add sugar and mix. Spr~ead one-half the meringue on top of each pan of baitter. Chop one cup walnuts and sprinkle over the meringue. Bake in 350-degree oven for 30 minutes. Cool. Spread whipped cream between and on top of the layers. * * * * * Lemon-Pineapple Party Cake 2 layers orange or lemon 1 package lemon pie filling chiffon cake (not instant) 1 medium can crushed % cup sugar pineapple, drained 1 cup pineapple Juice 2 eggs, slightly beaten (drained from pineapple) 1h pint heavy cream, whipped Place lemon pie filling in Gauce pan and gradually add pine­ apple juioe, eggs and sugar. Stir until smooth on medium heat and continue stirring until mixture comes to a boil. Remove f:r:om heat and cool s•l'ightly. Add drained pineapple and mix well. Cut cake into two layers. Cover top and middle of layer cake with lemon-pineapple mixture. foe with whipped cream and refrig­ .erate, covered, until ready to serve. --- Mrs. David McElroy

27 Desserts and Puddings

Chocolate R um Mousse 6 ounces sweet chocolate 1 to 2 teaspoons instant 5 .eggs, separated coffee 1 teaspoon vanilla 1% cups heavy cream 1 tablespoon hot wa:ter 2 tablespoons rum Melt chocolate in top of double boiler over hot, but not boi'iing water. Cool; beat egg yolks lightly and then beat them gradually irrto the melted chocolate. Flavor to taste with vaniJtla and in­ stant coffee, which has been diluted in hot water. Whip cream until stiff, stir in rum and fold into chocolate mix­ ture. Beat egg whites until stiff and also fold into the chocolate mixture, a little at a time. Pour into a serving dish and chiH at least two hours. -- - Mrs. Michael Parson

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28 Chocolate Torte Royal is a very special dessert which, according to !\fr~. Da vid N. (Lois) Un!terborn of 55 Davis Ave., Rockville, "is not as compll­ cated or as time-consuming to prepare as it appears." She is a former teacher of Spanish and French at Rockville High School. She is a SunJay School teacher at Union Congregational Church and a member of the Vernon J aycee Wives.

Chocolate Torte Royal Cinnamon* Meringue Shell 2 egg whites 112 cup sugar 1.4 teaspoon salt 14 teaspoon cinnamon % teaspoon vinegar Cover a cookie sheet with a piece of heavy brown paper; draw an eight-inch circle in the center. Beat egg whites, tmlt and vinegar unti'l mixture forms soft peaks. Blend sugar and cinna­ mon and gradually add to egg whites, beating until very stiff peaks form and all sugar is dissolved. Spread within circle of paper, making the center one-half-inch thick and mounding 1neringue around the edges of 1%,-inches high. F orm ridgec; arnund outside edge of meringue with spoon. Bake in 275-degree oven for one hour. Turn off heat and let meringue dry in oven for about two hours with door closed. Remove from oven and pull off paper from bottom of shell.

Twin Cream* Filling 1 six-ounce package (1 cup) 1 cup heavy cream semi-sweet chocolate pieces 1.4 cup sugar 2 beaten egg yolks 14 teaspoon cinnamon 14 cup water Melt chocolate over hot, not boiling water. Cool Glightly and spr.ead two tablespoons of chocolaite over bottom of meringue shell. To remaining choco1late, add egg yolks and water and chill until thick. (This, according to Mrs. Unterborn, does not take ve_ry long). Combine cream, sugar and cinnamon and whip until stiff. Spr.,ead half over chocolate in shell· fold remainder into cJ:1.0colate mixture and spread on top. ChiN ~ev, eral hours or over­ mght. Trim with whipped cream. 29 r , , MRS. VINCENT STONE Mrs. Vincent (Madelin e) Stone of 13 Cottage St. m ade Chocolat e Shredded Wheat Pudding while she was a cook at a summer camp. She is a gra d­ uate of Farming'ton (Maine) State College where she majored in home economics. She is a member of the Chaminade Musical Club.

Chocolote Shredded* Wheat Pudding 2 cups milk 11/2 squares unsweetened 2 shr·edded wheat biscuits chocolate %, teaBpoon salt 1 teaspoon vanilla %, cup sugar In top of double boiler, place chocolate and milk and scald. Adel sugar, salt and shredded wheat, which has been broken in small pieces. Cook until slightly thickened, s1Jirring occasionally. Cool and add vanma. Chill and seTve with plain or whipped cream. This recipe serves six. * * * * * Rosemary's Fudge 1 pound white sugar 1 jar peanut butter %. cup milk (12 oz.) 1h pound butter 1 jar marshmallow fluff 1 pound light brown sugar (71/2 oz.) 1/ 2 teaspoon salt 1 teaspoon vanilla 1 cup chopped walnuts Mix sugar, milk. butter, brown sugar, salt together and 'boil five minutes, stirring continually. Remove from heat and add remaining ingredients. Beat well, until blended, and pour into two 10" x 6" pans. Cool slightly and cut into smaJ.l squares. --- Mrs. Chester Kosak 30 MRS. PANZENHAGEN and GIRLS Mrs. Fred Panzenhagen of Box Mt. Dr., Vernon, likes "make a head" Frosty Ribbon Loa f for " pa inless entertaining." She is a member of Emanuel Lutheran Church, Man chester, and its Church Women and is a mother of its Cherub Choir. She is also a member of the Vernon Junior Women's Club. * Frosty Ribbon Loaf 1 three-ounce package 1 one-pound can (2 cups) cream cheese, softened whole cranberry sauce 14 cup sugar l/2 inch-thick slices of angel 1 cup cream, whipped cake dash of salt Combine softened cheese, sugar and Galt; beat until fluffy; fold in whipped cream. Break up cranberry sauce with a spoon and fold into cream mixture. Spoon ha~f the mixture over the bottom of a 81;2 x 41;2 x 21;2 -inch lioaf pan. Arrange a single layer of cake slic·es ov·er cranberry mixture. Cake should be trimmed to fit pan. Repeat layers once. F'Iieeze until firm, about eight hours. Sl1ce and serve. This recipe makes eight Gervings. * * * * * Sweet Squares 1h Gtick butter or margarine 1 cup semi-sweet chocolate 1 cup graham cracker bits crumbs 1 cup chopped nuts 1 cup c-oconut 1 can sweetened condensed milk, candi.ed cherries Melt butter or margarine in 9 x 9-inch pan and spread with cracker crumbs. Sprinkle with coconut, chocolate bits and nuts and cover with condem:.ed milk. Cut cherries in half and place on top. Bake in 350-degree oven for one-half hour. Cool slightly and cut into squares. - Miss Pamelyn Fitzsimmons 31 MRS. MARIE PANTALEO Mrs. Marie Pantaleo of 14 St. Lawrence St. says her friends usually request her Marshmallow Pineapple Delight for the many potlucks she attends. She is a member of the American Legion Auxiliary. Marshmallow Pineapple* Delight 1 No. 2 can crushed 1 pint heavy whipping pineapple cream 1 pound marshmallow.:; 1 package vanilla wafers, 1 cup pecans crushed 14 pound stick of margarine Drain pineapple; save jufoe and heat it in top of double boi·Jer; add marshamallows and stir until they melt. Cool mixture. Add pineapple and nuts. Whip cream and fold into mixture. Mix cookie crumbs with melted margarine and line an oblong baking pan, saving a few crumbs to sprinkle on top. Pour pineapple mix­ t ur.e in pan and chill at least 12 hours in refrigerator. Cut in squares. This recipe .serves 20. When she was a child, Mrs.* Stanley * * (Harriet) * * Cross of 418 Hackma tack St. remembers her mother having a recipe for Molasses Corn Balls. The recipe was lost, and somewhere in recent years Mrs. Cross found one and has been making them ever since. She is a member of St. Mary's Episcopal Church and its 50-50 Club, the Women's Club of Manchester, the Manches­ ter Ski Club, and is a volunteer blood donor with the Red Cross. Molasses Corn* Balls 4 quarts popcorn 112 cup water % cup molarnes 1 teaspoon vinegar 11;2 cups sugar 1,4 teaspoon salt Mix all ingredients in heavy saucepan, except popcorn and cook until syrup forms hard ball in water, or reaches 270 degrees on a candy thermometer. Add three -tablespoons butter. Pour Gyrup over popcorn and stir. Butter hands and fo1111 pop­ corn into balls. 32 Pies and Pastries

MRS. BASSETT and GIRLS A recipe for Pecan Dreams was given to Mrs. Robert Bass ett of C88 Keeney St. by her mother, Mrs. Edward Provencher of Thompsonville. Mrs. Bassett is a m ember of the Church of the Assumption and its Ladies Guild; the Manchester Council of Catholic Women and the Ma nchester Junior Women's Club. Pecan *Dreams 112 cup butter or margarine 1 cup flour l/ 1 cup confedioners sugar Mix together and press with fingers into a 13 x 9 x 2-inch, ungreased pan. Bake in 350-degree oven for 10 minutes. 1'oppin* g 2 •eggs 1 teaspoon baking powder 11/2 cups light brown sugar 1 cup chopped pecans 2 tablespoons flour % cup shr.edded coconut Mix tog~h er and pour over the layer in the bottom of the pan. Bake 25 minutes in 375-degree oven. This recipe may be doubled and Pecan Dreams freeze well, Mrs. Bassett says. 33 -"' MRS. HARVEY --..and KRISTIN For company dinners Mrs. H. Stei:;hen (P a tricia) Harvey of 60 Hud,;on St. usually serves her specialty, Apricot-Parfait Pie for Dessert. She is a member of St. Bridget Church anj the Manchester Junior Women's Club. Apricot-Parfait* Pie 1h cup oft butter or 1 can (1-pound 4-ounces) margarine unpeeled apricot halves 2 tablespooru; sugar 1 package (3-ounce) peach 1h teaspoon aJlmond extract flavored gelatin lh teaspo:m salt 2 tablespoons t.emon juice i egg 1 pint vani'lla ice cream 111, cup finely ground blanched 1 cup heavy cream or · almonds whipped topping 1 cup sifted all-purpose flour Grease and lightly flour a 9 x 11/2-inch round cake pan or a 9-inch pie plate. Make almond pastry shell in medium bowl by combining butter, Gugar, almond extract, salt and egg. Ble~d until smooth with wooden spoon. Add almonds and flour and mix well. Turn dough into prepared pan and spread evenly with spatula on bottom and sides of pan. Refrigerate one hour. Pre­ heat oven to 375 degrees. Bake shell 30 minutes or until light golden brown. Let cool 15 minutes in pan on wire rack. Gently turn shell out onto rack and cool completely. For fi}ling, drain anricots, reserving liquid and proos fruit through sie'."e or blend in a blender to make a puree. In small saucepan, bring to boil 1 cup of apriwt liquid. Remove from heat and add gelatin and lemon juice, stirring until g,elatin dissolves. Add ice cream, cut into about six pieces and stir until melted. Chill until mixture moundtS when dropped from spoon. about 20 !11inutes. ~ith. wire whisk or rubber scraper, fold apricot puree mto g.elati~ mixt ure until blended. Place filling in cooled pastry shell. Refrigerate two hours, or until firm. Whip cream until stiff and just before serving place it in a pas~17 bag with flu~ed tip and decorate top of pie in a lattice design. Canned toppmg may be used inBtead of whipped cream. Thi makes eight servings. 34 MRS. WESLEY VANCOUR When rhubarb is in season Mrs. Wesley E. Vancour of 172 Highland St. often treats her family to Rhubarb Pie. She is a member of Highland Park School PTA and a couples bowling league at Holiday Lanes. * Rhubarb Pie 11/2 pounds rhubarb, washed 1 tablespoon grated orange and unpeeled rind 2 eggs, separated 1 unbak.ed 9-inch pastry 1% cups sugar shell 3 tablespoons quick-cooking ~ cup s ugar (for meringue) tapioca Cut rhubarb s'talks into one-inch pieces with kitchen scissors or sharp knife. This shou1Jtl make about four cups. Place in large bowl. Beat egg yolks slightly with a fork; pour over rhubarb; add sugar, tapioca and orange rind. Mix well by turning oVTe1· and over with a spoon or rubber Bcraper and pile into unbak·ed pastry shell. Bake in hot 450-degree oven 15 minutes, then reduce heat to moderate 350-deg~ee oven and bak·e 30 to 40 minutes longer, or until rhubarb is tender but still holds its shape. Remove pi·e from oven but J:eave oven heat on. Make meringue by beating egg whites until foamy in medium size bowl. Add sugar, one tablespoon at a time, beating well after each addition. Continue beating until meringue Btands in soft peaks. Spoon in ring around edg·e of pie. Return pie to oven and continue to bake at 350 degrees 8 to 10 minutes, or until meringue is golden. Cool pie or wir.e cake rack. 35 MRS. PYKA and CHILDREN

A recipe from her grandmother is used by Mrs. Arthur Py~a of 99 'Nhite St. to make Mock Cherry Pie. Mrs. Pyka is a member of the Manche:;ter Junior Women's Club and its public affairs chairman and a member of its nominating commitetee. She is a lso a member of the executive board of Bentley School PTA, and aJttends Center Congregational Church.

* Mock Cherry Pie (Cranberry) 1 cup whole cranberries Pastry enough for pie 1h cup raisins shell and latticed top Cut cranberries in half and wash out seeds with cold water. Mix with raisins and place in an unbaked pie shell.

* Sauce 1 cup ugar 1 tabllespoon flour 1 cup water 1 teaBpoon vanilla Mix sugar, water and flour in saucepan and cook until thick. Flavor with vanilla. Pour over cranberry-raisin mixture in pie shell and cover with latticed crust. Pla0e in 400-degree ov,en and bake for about 40 to 45 minutes, until golden brown. Serve with whipped cream.

36 Mile High Chiffon Pie 4 egg yolki3 14 cup cold water 2 tab!·espoons lemon juice 4 egg whites lit. cup sugar 14 teaspoon salt 1 teaspoon lemon rind 112 cup sugar 1 cup crushed pineapple 1 nine-inch pastry or 1 envelope unflavored graham cracker pie shell gelatin Soften gelatin in one-quarter cup cold water. Place egg yolks, lemon juice, lemon rind, sugar and crushed pineapple in top of double boiler and cook until thickened; add I.S oftened ge1atin and mix. Remove from heat and cool. Beat egg whites until stiff, with salt and one-half cup s ugar, which has been added gradually. Fold meringue gradually into the cu tard mixture. Fill pie shell and chill before serving. Top with whipped cream and cherries if desired. - - - Mrs. Horace Kimball '\

MRS. DELL'ANGELA and GIRLS

Strawberries are just about everyone's favorite fruit, and Mrs. Louis (Carol) Dell'Angela of 11 Grant Rd. makes a Strawberry Ribbon Pie, which she says, "rates tops" with her family. * Strawberry Ribbon Pie 1 thflee-ounce package 1h cup sifted confectioner's strawberry gelatin sugar 1,4 cup granulated sugar 1 teaspoon vanilla 11,4 cups boifing wa:ter dash of salt 1 ten-ounce package 1 cup heavy cream, frozen strawberries whipped 1 tablespoon 1emon juice 1 nine-inch baked pie shell, 1 three~ounce package cooled cream cheese, softened For red layers, dissolve gelatin and sugar in boiling water; add fro:oen berries and lemon juice; stir until berries thaw, and chill unti'l partially set. For white layers, blend cheese, confectioner's sugar, vanilla and salt; fold in small amount of whipped cream; then fold in remainder of cream. Spread one-ha:1f the white mixture over bottom of pi,e shell; cover with one-half of the red mixture and repeat layers. Chi'11 until set, about one hour -0r more, and serve.

38 As a specia l Valentine's Day trea t for her husband and young daughter, Susanne, Mrs. Richard Shasteen of 32 Linden St. plans to serve Strawberry Icebox Pie. She is a m ember of the Newcomer's Club of the Manchester YWCA. * Strawberry Icebox Pie 1 package (16 ounces) 1 twelve-ounce box frozen marohmallows strawberries or two cups 1 cup whipped cream fresh berries 1 cool nine-inch pastry shell Place the marshmallows in the top of a double boiler; add two tablespoons strawberry juice. Cook over hot water until marsh­ mallows diBsolve. Mix marshmallows and strawberries thorough­ ly and chill for at least two hours. Fold whipped cream into the strawberry mixture and pour into pastry shell. Chi'il until firm. * Pastry Shell 1 cup flour 2 tablespoooo shortening 1 teaspoon salt 3 tablespoons cold water 1 ta.blespoon sugar Sift dry ingredients; cut shortening into mixture; add cold waiter and mix. Roll out and place in nine-inch pie pan. Bake in 375-degriee ov:en until brown.

NOW ... TWO CONVENIENT LOCATIONS ROUTE 6 and 44A - OPEN DAILY and SUNDAY Parkade Branch - Monday through Saturday - ~~\d\~;;;;;/~~~~\d\d\d'\d ' 39 For the m a ny times when finger foods a re a must , Mrs. John (Shiriey ) Hull of 78 White St. makes Jewish Pastries. The Hulls are communicants of St. Bridget Church where Mrs. Hull is a member of the Rosary Society. She is a substitute at Bentley School, and a m ember of its PTA. She a11J her husband a re members of the East Catholic P a r ents' Club. * Jewish Pastries 2 sticl

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40 Rlneberry Torte Crust 2 cups flour 1 teaspoon salt 1 cup shortening 1 egg, slightly beaten Cut shortening into flour and salt mixture, add ·egg and mix until a soft dough is formed. Pat over the bottom of a 11 x 7 x 11/2-inch pan. Bake in 425-degree ov•en for 20 minut€6. Remove from oven and cool. Take one can or jar of prepared blueberry pie filling and pour over cooled crust and top with meringue.

Meringue* 3 egg whites % cup sugar 1 teaspoon vanilla % cup walnuts, chopped 11-i. teaspoon cream of tartar (optional) · dash of salt Beat egg whites, vanilla, salt and tart.:'tr unti'I soft peaks form. Slowly add sugar and beat until stiff. Add walnuts and pour meringue over blueberry filling. Place in 350-degree oven and bake 20 minutes. Remove from oven and cool and serve. Mrs. Pyka said that any favorite pie filling may be substituted for Jj]ueberry. --- Mrs. Arthur Pyka

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41 Main Dishes

1-/Irs. Richard Menasian of 61 Schaller Rd. says "a new fashion of eook­ ing vegetables was introduced to me, a girl ·Of Italian descent, whe..'rl I married an Armenian. Armenians are very partial to ba ked foods, which preserve vitamins instead of throwing them away with the juice. She is a sen ice representative for the Southern New England Telephone Co., Manchester, and is on the executive boa rd of the Women's Club of ~lan­ chester and the Telephone Pioneers of America. She also is a member of Hartford Hospital Auxiliary and serves in its emergency room. (Misov Canach Lobia)* String Bean Stew 1 pound shoulder lamb, cut 1 teaspoon salt and pepper for stew and piieferably 1 cup fresh or canned whole with bone tomatoes 1 cup slioed onions 3 cups water 2 pounds string beans BraiGe meat until brown; add onions and cook for 20 minutes. Cut string beans lengthwise and add to top of meat. Pour toma­ toes ov•er meat and beans and add water, sa!l't and pepper and bake 0overed in moderate oven until tender. Mrs. Menasian says she makes it in her electric fry pan and it may also be steamed on top of s txwe, if tightly cover·ed. This serves eight and may be eaten alone or served on a bed of rice.

*Spiced * * Tea * * 112 pound loose tea 2 four-inch cinnamon sticks, 4 teaspoons grated orange crushed peel 1 cup candied orange peel 2 teaspoons grated lemon 1/i. cup whole clov·es peel 1 teaspoon nutmeg Combine a!ll ingredients and store in tightly covered jar. Flavor, Mrs. Hook.er says, tends to blend and improve if mixture is left in jar at least two weeks. This may be brewed the same as any tea and iB good for hot or iced drinks -- - Mrs. William L . Hooker 42 MRS. CHARLES HASTINGS Mrs. Charles Hastings of 54 Cambridge St., the mother of DoI'is Belding who is now Mrs. Rudolph Gorsch, is a member of Center Congregational Church, the Chaminade Musical Club, and the Sunset Club. Her m acaroni Mea t Ring wilth Russian Sa uce is one of her fine old recipes which have become family favorites.

Macaroni *Meat Ring 2 ta}:)lespoons butter 11,4 cups (1 can) condensed 1 medium onion, minced tomato soup 1 cup mushrooms, chopped 2 eggs, well beaten 1 pound ground round or 112 package (1/2 pound) of chuck steak macaroni Prepare elbow macaroni as directed on package. Drain well and set a.side. Melt butter; add onions and mushrooms and cook until lightly browned, stirring frequently. Add chopped meat, mixing well and saute until lightlly browned. Add soup and simmer five min­ utes. Remove from heat and stir in eggs. Mix elbow macaroni with meat. Pack in well greased eight-inch ring mold. Place in pan of hot water and bake 30 minutes in 350-degree (moderate) oven. Serve with hot RuBsian Sauce.

Russian* Sauce 1 Y2 cups thick white sauce lf2 tablespoon Worcester- 6 tablespoons American shire sauce cheese, dioed 2 tabloopoons chiH sauce 112 cup stuffed olives, diced dash tabasoo Mix all ingredients and heat to blend. Serve hot on macaroni meat ring. 43 MRS. KEEHNE and SUSAN Ma ryland Crab Imperia l is a simple dish for Mrs . Ha rry L . (Is·a bel) Keehne of 173 Spruce St. to prepare as she is a Ma ryland native. She a t­ tends the Presbyterian Church and is a member of the Natha n H ale Sch·:.> ol PTA. * Ma ryland Crab Imperial 2 tab'lespoons butter or 1 pound fresh crabmeat, margarine cooked, or 2 cans (7 1/2- 2 ta,blespQ9ns flour ounces each) 1 cup cream 4 hard cooked eggs, 112 teaspoon salt chopped 1,4 tea.spoon ground black 112 cup green pepper, pepper chopped l/ 2 teaGpoon seafood season- 2 tablespoons minced pars- ing ley 1 tablespoon Worcester- % cup bread crumbs shire sauce 2 tablespoonB melted but- ter or margarine 112 teaspoon paprika Make a rich white sauce with first three ingredients; add next four ingredients to sauce and mix well. Flake crab and add along with eggs, pepper and parsley. Place mixture in a buttered one-quart casserole or spoon into individual scallop Bhells. Combine bread crumbs melted butter and paprika and sprinkle over top. Bake in a preh~ated, moderate oven, 350 degrees, for 30 minutes or until crumbs are brown. Serve piping hot. This recipe serves six.

44 Mrs. Barry L. Stoner of 171 E. Center St. makes Shrimp Curry for many of her buffet dinners. She is an EngJ:sh major graduate of Pennsylvania State University and aittended the Graduate School at the University of Arizona. She formerly taught English at E ast Hartford High School. 3he is a member of the Newcomer's Club of the Manchester YWCA and its social chairman. Shrimp* Curry 1h cup butter 1 tablespoon flour 1h cup chopped onion 1 tablespoon granulated (medium) chicken bouillon 1 clove crushed garlic 2 cups yogurt 1 teaspoon salt 4 cups shrimp, cooked and 1 tablespoon curry powder cleaned Heat butter in skillet and saute onion and garlic until golden brown. Combine salt, curry powder, flour and chicken bouillon and stir into mixture in skillet. Cook two to three minutes, stir­ ring constantly. Stir in yogurt and shrimp and cook over low heat, stirring occasionally, until well blended. Serve over rice with the usual condimentB serv,ed with curry-peanuts, chives, chutney and crumbled bacon.

Asparagus* *and * Shrimp * * Tarts (Pabty Shells may be used) % cup grated Parmesan or Pastry dough or 6 patty Swiss cheese shells 2 egg yolks, Blightly beaten 1 pound Ghrimp 1 cup cream 2 boxes frozen asparagus 2 teaspoons salt spears generous dashes of white 1;., pound butt.er pepper and nutmeg, 6 tablespoons flour paprika 3 cups mi'Ik Roll flaky pastry dough quite thin and line tart shells with dough. Prick bottom of ea.ch shell with fork. Bake at 425 degr,ees unti'l nicely brown but not burned, or bake patty shellB as di­ rected. Let shells cool Cook, shell and clean shrimp. Cook asparagus spears as directed on package, or cut asparagus if patty shellB ar.e used . Melt butte· in saucepan; add flour and stir until smooth. Add milk gradua]']y, stirring constantly. Cook and stir until thickened. Add cheese; combine egg yolks and cream and add gradually to cheese mixture, stirring con.:;tantly. Add salt, pepper and nut­ meg. Cook and stir over low heat for two or three minutes. Add shrimp. Arrange. asparagus spears on bottom of tart shells, or cut-up asparagus if patty .shell s are used. Pour shrimp sauce over as­ paragus and sprink'le with paprika. Mrs. Olsen says, "this last step may be delayed until ready to serve." Place under broiJ,er a few minutes to brown slightly. Thi;s re.cipe se!-ves six. As a variation, Mrs Olsen said. "Two cups of

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46 Stuffed Flank Steak 11/2 to 1% pounds flank steak dash of garlic powder 1 teaspoon salt (optional) 14 tea3poon pepper 1 teaspoon Worcestershire 1 teaspoon monosodium sauce glutamate piece of suet * Bread Stuffing

6 slices white 1bread, torn 1 small onion, chopped into pieces 2 stalks celery, chopped 2 eggs 1 tablespoon grated Parme- 1 teaspoon salt san cheese (optional) % teaspoon pepper evaporated milk to 1 ta:blespoon rarsley flakes moisten Saute onion and celery in one tablespoon butter or margarine until soft. Combine bread, salt, pepper, parsley flakes, grated cheese and eggs; add onion and celery. Add a small amount of evaporated milk and mix well, making sure all ingredients are sufficiently moistened. Add more milk if needed. Flatten out flank steak and season one side with salt, pepper, monosodium glutamate a,nd garlic powder. Turn steak and spread with ·bread stuffing. Roll as if making a jelly roll , and tie both ends and middle with string. Sprinkle steak roll with Worcestershire sauce and place suet on top of roll. Place steak on rack in open roasting pan. Place in 325-degree oven and bake 114 hours for medium, or 11/2 hours if it is to 1be well done. Remove from oven, slice in one-inch pieces and serve. -- - Mrs. Louis Dell' Angela * * * * * Ham and Egg Casserole 2 cups cooked ham, cut in 1 cup cooked peas, fresh, piec€t3 frozen or canned 2 hard cooked eggs, sliced 2 cups. medium cream sauce buttered crumbs

Place one-half of the cut up ham in a 1layer in a casserole. Add layer of ·egg sli ces. Place peas in cream sauce and pour half of the .sauce over the ham and eggs; repeat layers. Top with but­ tered crumbs. Bake in 375-degr·ee oven about 15 to 20 minutes, until top is brown. This casserole serves six. - - - Mrs. Vincent Stone

47 Mrs. Herbert Brandwein of 128 Ferguson Rd. often makes an Italian version of Roasted Breast Brisket of Veal from a recipe she received from a wa r bride from Wales. She is a member and corresponding secretary of the Sisterhood of Temple Beth Sholom, a nd a member of 1the League of Women Voters and the Newcomer s Club of the YWCA.

Roasted Breast (Brisk* et) of Veal minced garlic 1 can tomato pac; te, 6 ·ounces 1 veal brisket about 6 to 61/2 1 or 2 cans mushroom pounds pieces (optional) 1 can tomato sauce, 8 ounces Sprinkle veal lightly with minced garlic and let stand. Pr·e­ heat ov;en to 375 degrees for 20 minutes. Place meat in oven, meaty side down, for 20 minutes. Turn completely over and bake for additional 20 minutes with boney side up. Reduce heat to 350 degrees, ·add tomato sauce with eight ounces of water; tomato paste with twelve to Bixteen ounces of water. Cover roast and bake for an ho ur, or until done. Mushroom pi·eces may be added toward the end of roasting time. For extra crispness on top of roast, remove cover the last 10 minutes of baking. Serve with wide noodles and a lettuce-cucum­ ber salad.

GOOD DINNER COMPANIONS-· Our Harmonizing CHIN A, SILVER and CRYSTAL Make Michaels your headquar­ ters for tableware. You will find a complete selection from the patterns of such renowned manufacturers as Go r h a m, Towle, Reed and Barton, Kirk, Lunt, Stieff, Lenox, Doulton, Worcester, Wedgewood, Rosen­ thal, Waterford, Stuart, and many others . . . and you may enjoy them now on Michaels Club Plan.

JEWELERS-SILVERSMITHS 958 MAIN STREET - MS-~7il

48 Mrs. Abner (Len ore ) Brooks of 10 Center Sit., RockvHle, ttia.ckles oompli­ cated recipes with great gusto. Her r ecipe for Chicken Smetane is one she has developed to suit her own and h er family's taste. She is an avid duplicate bridge player and has taught the game in Rockville and at the !·llanchester Community Y . Chicken* Smetane 1 cut-up fryer or favorite 112 teaspoon poultry chicken parts seasoning flour 1;2 teaspoon monos·odium Galt glutamate seasoned pepper 1 cup sour cr·eam olive ·oil (non dairy product may be 1 onion, finely chopped substituted) 1 cup dry white wine scaHions, chopped 1 cup chicken brcnh Shake chicken, flour, salt and pepper in a paper bag until chicken is well coated. Fry chicken in olive oil until golden brown. Drain off excess oi't and tranGfer chicken ito a casserole dish. Pour off most of the fat from the frying pan and saute onion until just tender. Add wine and chicken broth. Heat to boiling. Add poultry seasoning and monosodium glutamate ; pour mixture over sour cream, stirring until smooth. Season to taste. Pour sauce over chicken and bake covered in 350-degree oven for 40 minutec;. Uncover and bake for one-half hour longer, occasionally switching chicken pieces from the bottom to t he top of the cas­ serole. Arrange chicken on a bed of rice, cover with sauce and sprinkle with chopped scallions; or serve from casserole "as is'' accompanied by Nutty Noodles. * * * * * Beef Bourguinonne l/s pound salt pork, suet or pepper bacon marjoram 12 small onions thyme 2 pounds round steak cut in 1 cup burgundy wme two-inch cubes (stew beef 1 cup bouiJllon may be used) 12 small potatoes (optional) 2 tablespoonG flour 112 pound sliced mushrooms salt (optional) Melt fat in deep, heavy pan and add onions and stir until brown. Re!'1ove onions and set aBide. Add steak and brown well. Sprinkle with flour, salt, pepper, marjoram and thyme. Add wine and boui'llon. Cover and cook over the lowest possible heat fo~ four to five hours or in a casserole in a 250-degree ovien. Add ornons, potatoes and mushrooms and cook until vegetables are tender (about 45 minuteG). This Mrs. Harvey says may be S·erved with crisp, hard rolls, or o~er noodles. ' -- - Mrs. H. Stephen Harvey 49 The varied interests of Mrs . Charles (Claudia ) Sulliv3J1 of 6D Mt . Ver:ion Dr., Rockville, a r egistered pharmacist at Nutmeg Pharma cy, Vernon, include cooking, hunting, golf 3J1d camping.

Beef Fondne* Figuring about one-pound of meat per pemon, have bite-sized cubes of beef, (round or other fat-free cuts) and place meat in serving bowl. Each guest may cook their own meat in heated oil in a fondue pot heated by an alcohol flame. Individual pieces may then be dipped in a variety of sauoes, all placed in separate serving dishes. Sour Cream Fondue* Sauce 3 tablespoons sour cream pinch of garlic al t 2 dashes Worcer3tershire %, teaspoon dill seed sauce mix and serve

Mustard Fondue* Sauce 2 1/2 tablespoons mustard dash of Worcester hire 11/2 tabl·espoons mayonnaise mix and serve dash of salt

Ca.tsup -Fondue* Sauce 2 tablespoons catsup 1f2 to 1 teaspoonful weet 1 tablespoon mayonnaise relish (optional) dash Worcestershire sauce mix and serv·e Some hostesses also serve a dish of finely chopped peanuts a a coating for the cooked teef cubes * * * * * Mrs. Roger (Priscilla) Ather of Ensign St. m a kes a Salmon Loaf w h.ich is simple to prepa:r.e 3J1d easy on the budget. " This recipe," she says, " has been h3J1d ed down through the family for m=y years." Mrs. Ather is a Sunday School :teacher a t South Methodist Church . Salmon* Loaf 2 one-pound cans of red 1112 cups of milk salmon, cleaned and 2 eggs, beaten broken into pieces 1 pat of butter 1 stack pack envelope of 1 tablespoon dic.ed onion, crackers, abont 38 to 40, optional crumbled. (Mm. Ather 1 cup diced celery, optional uses Ri tz crackers) salt and pepper to taste Scald milk and butter but do not boil. Add beaten eggs to milk and pour over salmon and crackers. Add onion and celery if de­ sired. Mix well and pour mixture into greased loaf pan. Bafoe in 350-degree oven for one to one and one-half hours. Serve with lemon wedges. This recipe makes six to ·eight servings. 50 A family fa vorite in the home of Mrs. Robert D e B~ au <:>f 29 Davis Ave., Vernon, is Ha ddock Mornay. A gradua te of Boston Umvers1ty, Mrs. DeBeau is president of •the J a ycee Wives of Vernon.

* Haddock Mornay 11/2 pounds of haddock filletG 1/2 cup cream or evaporated 1 cup fish liquid milk 3 tabl.espoons butter or 1 teaspoon fresh lemon margarine juice 3 tablespoons flour 1/.1 cup grated parmesan 1 teaspoon salt cheese 1/8 teaspoon pepper minced parsley or 1 cup milk paprika

Poach haddock and prepar.e fi;3h liquid by pouring about two cups of water in a large skillet; add 11/2 teaspoons salt; one slice lemon; one slice of onion, separated into rings; a few sprigs of parsley or celery leaves; one-quarter teaspoon peppercornG and a bay leaf. Boil five minutes then reduce heat. Add fish; cover and cook about 10 minutes or until fish flakes easily. When fish is cooked, drain off liquid saving one cup. Melt butter; blend in :flour, salt and pepper. Add milk, cream and fish liquid Glowly to butter mixture and cook until thickened. stirring constantly. Add lemon juice and cheese and cook and stir until well blended Arrange fish on platter and cov.er with sauce. Sprinkle with chopped parsley ·or paprika. * * * * * Meatloaf Muffins 1 egg 1 pound ground chuck 112 cup milk 1 tablespoon chopped 34 cup soft white bread parsley crumbs Vs cup coarsley chopped 11;2 teaspoon salt onion l/i, teaspoon pepper Preheat oven t o 350-degrees. In large bowl, beat eggs slightly with fork and stir in milk, bread crumbs, salt, pepper, parsley and onion. Add meat and mix thorough'ly. Spoon into G three­ inch muffin tins. With spatula , round tops to resembl·e muffins. B3;ke 30 minutes. Remove to platter. These are good, Mrs. Smith said, served with mushroom-beef gravy.

51 Norwegian Meat Balls

1 pound hamburger 1 No. 21/2 can toma toe 2 thin slices white bread 1/2 to 1 pint stock bouillon) milk or canned or packaged 1 egg brown gravy Galt and pepper 2 stalks celery, chopped butter 2 peppers, cut up 3 to 5 onions, chopped, flour depending on taste

Soak bread in a little milk, about 10 minutes, until bread makes soft dough. Beat egg and mix with meat, dough, salt and pepper. Shape mixture into small balls and roll in flour. Brown in hot butter. Use from one-half to one-pint of stock or gravy; add tomatoes, celery, onions and peppers and seasoning to taste. Simmer, stir­ ring occasionally to prevent meat fr·om sticking. Cook about 11/2 to two hours. This is good served with boiled putatoes, Mm. Cole said.

- - - Mrs. Randall Cole

* * * * *

l'exas Hash 3 large onions, sliced 2 cups cooked tomatoes 1 large green pepper, ( 1 large can) chopped 2 teaBpoons sa!lt 1 pound ground beef l/s teaspoon pepper 1114 cups uncooked noodl·es 3 tablespoons fat Melt fat and cook onions and peppers until onions are yellow ; add ground beef and fry until mixture falls apart; stir in remain­ ing ingredients. Pour into greased, two-quart casserole. Cover and bake on hour in 350-degree oven, removing cover for the last 15 minutes.

ThiB may be prepared ahead of time but, Mrs. Cole says, noodl·es should not be added until just before bakino- as the acid in the tomatoes wi'll dissolve them if added sooner. 0

- - - Mrs. Randall Cole

52 Shrimp Potato Pancakes 2 cups dehydrated potato % cup chopped ce1ery flakes 1 egg, beaten 41/2 ounce can cleaned 1;2 cup onion chopped shrimp, mashed 112 teaspoon parsley flakes 2 tablespoons flour Prepare potato flakes according to package directions .. Saute celery and onions in butter until golden brown. Add shrimp to mashed potatoes, then add vegeta)j]es, including parsley flakes, and blend throughly. Add flour and well beaten egg and mix. Let mixture stand for about 15 minutes to permit flavors to blend. Bake pancakes on grill. Hot hors d'ouevroo may be made by dropping small teaspoonsful and making on grrn. These may be served with sour cream or bU'tter. --- Mrs. AugustuB Bumford * * * * * English Chop Suey 1 pound lean hamburg 1 teaBpoon chopped green 3 table poons shortening, oil pepper, (optional) or mar~arine 1,4 teaspoon Kitchen Bouquet sa~t and pepper to taste 1 can v,egetable soup, 1 teaspoon chopped onion, undiluted (optional) Heat shortening in good size skillet which has a tight fitting cover. Crumble hamburg into shortening; add salt, pepper, onion, green pepper and Kitchen Bouquet, blending all together as each is added. Add veg1etablle soup last and mix thoroughly. Cover and simmer very slowly, 20 to 30 minutes. The mixture will thicfoen and small amounts of water may be added, according to consistency desired. This is, Mrs. Bumford said, delicious served over rice, mashed potatoes or chow mein noodles and accompanied by a tossed green alad. Thi Pecipe serves four to six. -- - Mrs. Augustus Bumford Ha mburger Oriental is a favorite* * of * Mrs. * Jo * seph LaVigne of 44 Columhus St., who constantly searches for budget-wise recipes. She also makes the casserole with leftover chopped lamb or chicken. She is a member of the Ma nchester Junior Women's Club, Inc. Hambnrg Oriental 11;2 pound ground beef 1 can cream of chicken 1 cup celery, chopped soup, undiluted 1 cup onion, chopped 1 can chow mein noodles 21/2 teaspoons soy sauce 11/2 cups of warm water 1h cup uncooked rice (rinse cans with water 1 can cream of mushroom before mixing with other soup, undiluted ingredients) Brown hamburg in fat or oil. Combine with celery, onion, soy sauce, so up s. water and rice in ungreased casserole. Bake for one hour uncovered in 350-degree oven. Pemove from oven and let stand 15 minutes. Cover top with chow mein noodles and return to oYen for 15 minutes. Do not add salt. This recipe serves six 53 Mrs. William L. (Vera) Hooker of 77 Erie St. enjoys experimenting 'N1th recipes and has many variations for Quiche Lorraine, which she uses as an entree for dinner or as the main course for a luncheon. Mrs. Hooker is a member of South Methodist Church, the Women's Club of Manchester, the Women's Auxiliary of Manchester Memorial Hospital and the Connecti­ cut Valley Girl Scout Council. * Quiche Lorraine pastry shell 2 cups light cream 112 pound sliced bacon pinch of freshly ground 5 eggs, 'lightly beaten pepper 1 tablespoon flour pinch of ground nutmeg 112 pound Swiss cheese, :1/2 cup slivered almond sliced Fry bacon until crisp and drain. Break Swi1Ss cheese into one­ inch pieces and line a 10-inch pie plate with unbaked pastry shell. Overlap bacon and cheese piece.s to cover bottom crust. Combine eggs, cream, flour, pepper and nutmeg and beat well. Strain and pour over cheese and bacon. Sprinkle with slivered almonds. Bake in 400-degree oven for 15 minutes. Reduce heat and bake for 30 minutes at 325 degree, or until set. Variationi:; : Instead of Bacon, use one 71;'2 -ounce can of king crab or lobster, with two tablespoons chopped chives. * * * * * "Cookr1ng with wine," Mrs. Michael L. Parsons of Cider Mill Rd., Bo1ton, says, "is not only fun but often results in quite interesting combinations. Since wine, like vaniBa, loses its alcoholic content in cooking, the entire family may enjoy wine-flavored dishes. Mrs. P arsons attends St. Mary's Episcopal Church and is a member of it.he Women's Auxiliary of Manches­ ter Memorial Hospital, and is active in girl scouting. * Chicken Jubilee 6 to 8 chicken breasts 1 cup Chablis or other dry 112 cup flour white dinner wine C) l/-i. teaspoon garlic saii, '-' caps ;ittcd Bi!!g 0!' db.er 112 teaspoon paprika dark, sweet cherries 11h teaspoons salt 1h cup brandy % cup butter Shake chicken brea.stB in paper bag with flour, garlic salt, paprika and salt. Saute slowly in butter to a rich golden brown. Arrange in casserole or baking pan and pour wine over chicken. Cover, and bake in 375-degree oven for 20 minutes. Remove cover and add cherries. Return to oven and bake, uncovered, 15 to 20 minutes iJonger, or until chicken is tender. Bring to table. Heat brandy but do not boil; pour ov·er chicken and set aflame. When flames die down serve chicken with cher­ ries and sauce. 54 Glazed London Broil is a favorite dish of the family of Mrs. Stanley Greenberg of 116 Edgewood Dr., Wapping. The meat is especially good, Mrs. Greenberg said, when charcoal broiled. It is also " great sliced cold for sandwiches." * Glazed London Broil 1 or 2 pieces of London Broil 1 tablespoon honey with a total weight of 2% 1 teaspoon salt to 4 pounds 1 teaspoon monosodium 1 tablespoon sugar glutamate 2 teaGpoons unseasoned meat 2 tablespoons dry sherry tenderizer wine 2 tabJ.espoons soy sauce Score meat surfaceG with fork at about one-inch intervals and cover with meat tenderizer. Combine J:1emaining ingredients and make sauce. Pour sauce over meat and let stand at room tempera­ ture about one hour, turning meat occasionally. Broil in oven or over charcoal. Meat may be basted with unabsorbed sauce for extra flavor. * * * * * A sister-in-law in Munich, Germany, sent Mrs. William (Dalelyne) Siwik of 52 Oak St. the recipe for Ralaudin (Beef Roulade). Mrs. Siwik attends St. Mary's Episcopal Church. She is a member of the Manchester YWCA a nd co-chairma n of hospitality of its Newcomer's Club. * Ralaudin (Beef Roulade) 6 slice lean beef about 6 onion slioes 1;2-inch thick and about 1 tablespoon shortening 3 x 4-inches salt 1Ji. cup prepared mustard pepper 6 s'lice bacon water 12 slice Kosher dill pickles Sea on beef with salt and pepper. Spread muswrd generously on center of slices. Place one strip of bacon, two pickle slices and one onion slice on each &trip. Roll up Blices securely and tie with white thread or string. Melt hortening in skillet and brown beef roll s, turning until browned on all sides. Pour off excess fat and cover rolls with water, about three-quarters of an inch high. Bring water to boil and cover pan. Simmer about one-and-one-half hours, until tender. After r emoving ro'1l s from pan, thicken liquid for gravy.

55 Salads

MISS PAMELYN FITZSIMMONS One of the many hobbies of Miss Pamelyn Fitzsimmons of 54 Hemlock St. is cooking. She is a graduate of Manchester High School and Ward School of IBM and is a 1tape librarian in Engineering Data Processing at Pratt and Whitney, East Hairtford. She is also organist and choir director. of the Reformed Presbyterian Church and a member of the Manches ter Civic Chorale. * Easy Salad Delight 4 cups miniaturie marsh- 1 can (11 ounces) manda- mallows rin orange sections 1 can (1 pound 4-ounces) 1 cup shredded coconut pineapple chunks ~ cup soured er.earn Mix marshmallows, fruit and ·Coconut and tos with soured cream.

56 MRS. CHESTER G. KOSAK Whenever there is an event that calls for food at Mary Cheney Library, or at library-sponsored events, the first name on everyone's lips is Mrs. Chester G. (Ann) Ko a k of 42 Birch St. She is on the staff at Mary Cheney Library. She is a communicant of St. James• Church and a member of the Ladies of St. J a mes. * Night Before Potato Salad 5 large Idaho potatoes 1;2 cup sweet mixed pickles, 1 small onion, chopped chopped 1 cup celery, chopped 2 tablespoons green pepper, 5 hard boiled eggs, chopped finely chopped 1 medium carrot, hredded Boil potatoes in jacketB. Peel while warm and dice. Place in bowl with rest of ingredients. Drizzle about one-half cup Mus­ tard Dr·essing over the potatoes and vegetables. Tos lightly so potatoes will not mash. Cover tightly and refrigerate overnight so fl avorn will blend. Two hours before serving, add remainder of dressing, or a little less, plus enough mayonnaise to hold salad together. Arrange on a platter with favorite garnishe . R efrig~erate until serving time. * Mnstard Dressing % cup white vinegar 1h teaspoon pepper 3 tablespoons water 1 tablespoon lemon JUICe 112 cup salad oil 1 teaispoon prepared 1h teaspoon salt mustard Mix all ingredients in jar; shake well. Keep refrigerated. 57 LaDon' s Salad 1 head lettuce Parmesan cheese to ta te 112 box seasoned crutons 1;2 cup grated sharp cheese fresh chopped chives vinegar and oil to taste Combine all ingredients, except croutons and toc;s. Add crou­ tons just before serving to prevent their becoming soggy. Mrs. Parsons says she has a small herb garden, which c;he cu•ltivates for herbs to use in the kitchen ·either fresh, dried or frozen. She mentioned that garlic chives mRke a fine addition to LaDon'c; Salad. --- Mrs. Michael L. Parsons * * * * * Greek dishes are a specialty of Mrs. John (Dorothy) Savidakis of 129 Bryan Dr., who uses family recipes given to her by her mother. l\Irs. Savidakis is a m ember of St. George Greek Orthodox Church, Havtford. * Chicken with Orzo (Macaroni Rice) 3 pound chicken, cut in 2 cans whole tomato pieces salt and pepper (strained) 1 sma!'l onion, chopped fine 5 cups water 1 clove of garlic, chopped 11/2 cups Orzo (macaroni fine rice)

Season chicken pieces w~l'l with salt and pepper and place in roasting pan. Add chopped onion and garlic. Mix tomato and water and pour over chicken. Bake in 375-degree oven until done. Remov·e chicken from pan, strain liquid and reiturn it to pan with orzo (macaroni rice) ; bake orzo in liquid for 20 minutes, stirring constantly. Mrs. Savidakis says she likec; to serve wine with this recipe. * * * * * Company Salad 1 one-pound one-ounce can 18 large marshmallows fruit cocktail 112 cup finely chopped celery 1 package lemon gelatin 112 cup chopped nuts 1 even-ounce package 2 cups pr.epared whipped cream cheese topping mix Drain fruit cocktail, reserving juice. Place juice in pan and heat to boiling. DiSBolve gelatin in juice. Add cream cheese and marshmallows; stir until smooth. Cool. Fold in celery, nuts and fruit cocktail. Set until almost thick and fold in prepared top­ ping mix. Place salad in a 9x13-inch pan and chill until firm. This recipe serv-es eight. -- - Mrs. Richard Shasteen 58 As the mother of twin sons, three years old, Mrs. Willia m F. (Ma ureen) O'Neal Jr. of 60 Cambridge St. likes recipes which m a y be used in many ways. Her Fruit Salad is one of these as, she says, "it is a sweet salad which may be used a:s a side dii..sh with a poul!try dinner or cold cuts; served as part of a buffet, or as a light and nourishing dessert. It is also great tor picnics with hamburgers and potaJto chips." Mrs. O'Neal is a member of the Twin Mothers Club of Greater Hartford, and St. Bridget Church. Her hobby is painting. Fruit* Salad 1 large can fruit cocktail, %, pound marshmallows cut drained into quarters 1 medium can pinea.pple 1 cup chopped walnuts (re- chunks, drained serve some for topping) 2 bananas, sliced marashino cherries 2 unpeeled red apples cut whipped cream in to small pieces vanilla Whip crec'UTI; add sugar and vanilla to taste. Combine all in­ gredients exoept cherries and cream, reserving some walnuts for topping. Fdld in whipped cream, reserving some for top. Decorate top of salad with whipped cream, cherries and walnuts. * * * * * Greek Style Tossed Salad Cut up l·ettuce, tomatoes, celery, green peppers, cucumbers and red onj.ons. Sprinkle with oregano and add Greek cheese and olives. Add dreSBing and toss. Dressing for* Greek Salad 1 or 2 cloves garlic Vt, cup vinegar 'h cup olive oil Place gai•lic in garlic press and press juice into o:il and vinegar. Beat mixture and let stand. Dressing may be made beforehand so that garlic will flavor oil and vinegar. Dressing may be strained if desired to remove particJ.es of garlic. - -- Mrs. John Savidakis * * * * * Bing Cherry Salad 2 packa!res (3-ounoe) black 2 cans (1-pound) pitted bing cherry gelatin cherrle.s 2 tablespoons lemon juioe Drain cherries and reserve juic!C'. ~\rld two tablespoons lemon juice t o cherry juice. Add just enoug~~ wder to juice to make three cups liquid. Bring liquid to boil and stir into gelatin until diswlved. Chill until mixture jutst begins to sci. Fold in foe che~Ti~s and pour into round mold and return to refrigerator, until firmly set. Unmold on bed of ·lettuce and serve with a dress­ in~· m~ ade. of one-half cup soured cream and one-half cup mayon­ naise, thmned with two tablespoons of light cream. - -- Mrs. William L. Hooker 59 Varia tions of beef stew are always welcom e on the cold, frosty nigi1ts of a New England winter. Here are two which Mrs. Gunna r Larson of 42 Ludlow Rd. says are "sure-fire husband pleasers and are also great for a buffet or covered dish supper." The Larson family are members of Eman­ uel Luthemn Church and Scandia Lodge, Order of Vasa . Mrs. Larson is an active member of the Newcomer's Club of the Manchester YWCA. Hungarian Goulash 11;2 pound onion.s, coarsely 1112 teaspoon salt chopped (about 4 cups) 1 tab1'espoon paprika 1,4 cup vegetable shortening 1 six-ounce can tomato 1112 poun of lean chuck paste beef, cubed Melt hortening in heavy, two-quart saucepan and saute onion until they are gQllden. Add beef and cook over medium heat, stirring constantly, until beef loses its bright redn€BS. Add re­ maining ingredients. Simmer cover ed, very slowly until beef is tender, about 1112 to 2 hours. To prevent sticking, a quarter cup of water may be added if necessary. Goulash may be garnished with sour cream if desired. Sauerbraten* 4 pound chuck or rump 2 medium onions, sliced roast 6 peppercorns 1 tablespoon salt % lemon, sliced 2 table poons sugar liquid to cov·er meat, half 12 cloves vinegar and half water 6 bay leaves Make marinade out of all ingredients, except meat and mari­ nate meat in refrigerator at least two dayB, t urning roast to a different side at least once a day. When ready to cook, drain meat, saving marinade and brown roast on all ides in vegetable shortening. Add marinade; cover and simmer slowly about 2 to 21/2 hours. Strain liquid. Thicken cle.:'Lr liquid with about three-quarters cup of flour and a handful

MRS. LEROY (RAE) OLSEN Mrs. Leroy (R ae) Olsen of 112 Arnott Rd. is noted for her cooking, and especia lly her Norwegian dishes including Fruit Soup. She is a m ember of Center Congrega tional Church. where she has taught Sunday School. She is a cha rter m ember and former town chairman of the Ma nch ester YWCA a nd current chairman of the publici

1 quart blueberries or 1 2 quarts water pound rhubarb 1/a cup sugar 2 to 3 tablespoons corn­ 1 two-inch stick of srtarch or 6 tablespoons cinnamon minute tapioca whipped cream

Wash and pick over blueberries or rhubarb and if using rhu­ barb cut it into small pieces. Cook in water with sugar and cin­ namon until very tender. Strain through coarse sieve, reserving fruit; return juice and a.s much fruit as desired to saucepan. Mix cornstarch or tapioca with some of the juice and stir this into the pan of juice and fruit. Stir the soup while it comes to a boil and boil for three minutes, stirring constantly. Remove from heat and chill. Serve with dollops of whipped c1«eam.

61 MRS. LARSON and VALERIE " Va r so good" is the way Mrs. John B. (Shirley) La rson of 56 Porter St. describes her Norwegian Stew. A mezzo soprano, Mrs. La rson sings professionally as Glynna Lockwood. She is a member of the Chaminade Musical Club and Boston Chapter of National Associa tion of T eacher s and Singers. * Lopsconse-Norwegian Rutabaga Stew 2 pounds stew beef cut in 1 large onion, peeled and bite size pieces quartered 6 medium carrots, pared and 2 tablespoons cooking oil quartered 1 tablespoon seasoned flour 6 medium potatoes, pared (flour with salt and and quartered pepper) 4 medium rutabaga turnips, pared and quartered In heavy pan with lid, brown meat in oil, uncovered; pour off drippings; sprinkle meait with seasoned flour. Add enough water to cover; bring to boil; reduce heat and simmer in covered pan for about three hours. Replenish liquid with extra boiling water when water level goes down and meat is exposed. Add vegetables the last hour of simmering. Drain vegetaoles and meat, saving liquid. Mash vegetables and meat, adding just enough liquid to moisten. Serve piping hot. Mrs. Larscm says this may be made ahead and reheated. This ~ecipe se.rves four to six and is, Mrs. Larson says, "plain fare which we like for a hearty lunch or one-dish eveninO' meal. I ui::1rnlly serve it with a fruit salad and hot biscuits." "'

62 Vegetables

MRS.~ AUGUSTUS -­ BUMFORD Mrs. Augustus (Helen) Bumford of 53 Summit St. spices up her m eals with her Pickled Beets. She is a member and secretary of the Sunset Club, a nd a member of the Chaminade Musical Club.

S piced* Beets 1 pound can sliced beets, % teaspoon ground allspice drained sprinkling of pars1ley % cup dark brown sugar flakes, optional salt and pepper to taste 3 or 4 medium onions, % cup wine vinegar sliced, optional % tea.spoon ground cloves Place drained beets in small saucepan and add all ingredients, except onion, and simmer 15 to 20 minutes. If onions are used, add at final five minutes of simmering. Remove from heat, cool and tore in covered glass jar in refrigerator. The flavor im­ proves after everal days. 63 MRS. RANDALL COLE Mrs. Randall G. Cole of 100 Finley St. makes Rice P a risia n as a perfect complement to her fried chicken. She is a member of South Methodist Church and a Sunday School teacher. * Rice Parisian 1h cup uncooked rice 2 tablespoons butter 1/3 cup mushrooms, sliced or 1 can onion soup chopped (four-ounce can, 112 soup can water drained) Brown rice and mushrooms lightly in butter; stir in soup and water. Cook over low heat about 25-minutes or until rice is tender. This makes four generous servings. * * * * * Mrs. Da vid (P a t ) McElroy of 30 Willow S-t. , Wa pping, m a kes cheese Scalloped Onions "on speci:al occasions" and when en:tel'baining guests. Mrs. McElroy is a member of the Women's Club of South Windsor. She enjoys sewing and is a m ember of a bridge club. * Cheese Scalloped Onions 4 medium onions, !iced grated cheese to taste in 112-inch rings 2 cups thickened white sauce toasted b1)ead cubes 2 eggs Boil onion rings in salted water until tender. P lace half of them in cas&erole, cover with a layer 1of toasted bread cubes and a layer of grated cheese and repeat layers once. Cover with white sauce, to which two eggs have been added. Top with toa ted bread cubes. Bafoe in 350-degree oven for 30 minutes. This recipe serves six. * * * * * Potato Dumplings 6 medium Idaho potatoes 112 teaspoon nutmeg 2 eggs 1 teaspoon salt 1h cup toa ted crumbs 2 slices toast, cubed % cup flour Boil potatoes in jackets until tender. Peel and mash. Make a well in the mashed potatoes and add remaining ingredients, ex­ cept cubed toast. Knead. In floured hands, roll about one-third cup of pofato mixture around two cubes of toast. Drop dumplings carefully into about 21/2 quarts of boiiJing salt­ ed water. Dumplings will sink at first to bottom of pan. Cook uncovered about th1)ee minutes after dumplings rise to the sur­ face. - - - Mrs. Gunnar Larson 64 Hors d'oeuvres and Miscellaneous

Quiche Tarts 5 eggs pa:rnnesan cheese l Y2 cups light cream onion salt salt to taste French fried onions, chopped parsley canned pinch of nutmeg Swiss cheese, shredded Line tiny tart shells with rich pastry and refrigemte. Beat eggs lightly with light cream and add salt, a little chopped pars­ ley, nutmeg, parmesan cheese and onion salt. Crumble the onions and mix with the Swiss cheese and pliace a little in the bottom of each tart shell. Place a full tablespoon of egg mixture on top and ba~e in 375-degree oven until puffy. This makes about two-dozen of the tiny tarts, or one nine-inch quiche. * Baked Stuffed Mushrooms large mushrooms 1 tablespoon chopped onion 1/i. cup saltine crumcs 1 tab1espo0n chopped 1;1. cun bread crumbs parsley 2 tablespoons cream 1;'1 cup sherry wine 1 egg, lightly beaten salt and pepper to taste Remove stems from mushrooms; chop and saute in butter. Add fine crumbs and all other ingredients, except sherry wine and cook several minutes. Stir in sherry. Remov.e from heat. If mixture is too stiff add a little more cream. Brush mushroom cap.3 with melted butter and place in baking dish, cup side up. FjlJ] cups scantly with stuffing and sprinkle with parmesan cheese. Bake in 375-degr.ee oven for 15 to 20 minutes. - - - Mrs. Joseph Howard

65 MRS. JEROME B. SMITH Mrs. Jerome B. Smith of 75 Summit Dr., Tol1aJnd, wins many awards for her jams and jellies. Elderberry and Crab Apple are two of her favor­ ites. She is a member of the Tolland Volunteer Ambulance Corps; has a wine license to make rhubarb and beet wines, and is a member of the Women's Auxiliary of Rockville General Hospital and the executive com­ m~ttee of the Tolland Public Health Nursing Service. Elderberry* Jelly Take three pounds of berries and remove larger stems from fully ripe berries and crush. Heat gently until juice starts to flow and simmer covered for 15 minutes. Place in jelly bag and squeeze out juice. Measure three cups and add three tablespoons lemon juioe. Place juice in pan and add one box of powdered pectin. Bring to boil. stirring constantly and add four and one-half cups of sugar. ·Bring mixture to fuiJI, rolling boil and boil for one minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Cool and store. Crab Apple* Jelly Take five pounds of crabapples and remov.e blossoms and stem ends from fully ripe, tart, juicy apples. Cut a1:,ples in half and do not peel or core. Add five cups water and simmer, covered 10 minutes. Crush with masher and simmer five minute longer . Let fruit stand at least 12 hours then place in j elly bag and squeeze out juice, or let juice drip out slowly by its·elf. Take seven cups of juice and pour in a pan. Add one box of dry pectin and bring to boil immediately. Add nine cups of suo-ar and stir constantly. Bring to a full, roJrl'ing boil and boil one ~in­ ute while stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour at once into sterilized jars or glasses, cover with melted paraffin wax or sealer lid . Cool keep- ing jars a few inches apart from each other. ' 66 MRS. HOWARD and TED Mrs. Joseph (Ann) Howa rd J r. of 30 Gera rd Dr., Vernon, has several favorite recipes for cockta il fare. She came to Vernon about four years ago from Walpole, Mass. * Cocktail Franks in Blankets 1 package refrigerated 1 package tiny cocktail crescent rolls franks mustard and relish beaten egg yolk Unwind the rolls and separate into eight pieces. Divide each crescent into three parts. Dot with mustard and relish. Place a frank on each seetion. Wrap dough around frank. Place folded side down on cookie sheet and brush with beaten egg yolk. Place in 375-degree oven until brown. * Crabmeat Bites 1 package crescent refriger~ mayonnaise tor rolls sour cream 1 can crabmeat Separate rolls and divide in thirds. Clean and sl111ed crabmeat and mix with mayonnaise, making sure mixture is not too moist. Spread crabmeat on sections of rolls and place a dab of sour cream on top of crabmeat. Place under broiler for severa1 min­ utes. Serve hot. * Mushroom and Bacon Bites Trim crusts from white bread and spread with undiluted mush­ room soup. Cut in three or four sections and roll up. Wrap bacon around the open end and secure with a toothpick. Broil until bacon is crisp. Serve hot. 67 MRS. ROBERT HOULSY For holiday entertaining and other festive events Mrs. Robert (Helen ) Bouley of Merline Rd., Vernon, has many favorite hors d'oeuvres. She is a member and treasurer of the Women's Auxiliary of Rockville General Hospital and an officer of the Manchester Business and Professional Women's Club. She is a freelance fashion and photographer's model. tr Caraway and Cheese Spread 1 3-ounce package cream 2 tablespoorus sour cream cheese 1/2 clove garlic, crushed, or 1 1 tablespoon capers teaspoon finely minced 2 tablrespoons caraway seeds onion Combine all ingredients and beat well, either with fork or in a blender. Serve in a smaU bowl sunounded with cocktail-type party rye bread.

Greek Meat Balls* (Keftedes) 1112 pounds ground round 2 tablespoons chopped steak parsley 2 eggs, lightly beaten 1 tablespoon chopped mint 1h cup fine, soft bread 1,4 teaspoon cinnamon crumbs %, teaspoon ground all spice 2 medium onions, finely salt and pepper to taste chopped shortening Combine all ingredients but shortening. Mix well and refriger­ ate several hours. Shape into small balls and fry in shortening until brown. * * * * * Carnitas Cut foesh pork shoulder into small!, even cubes. Sprinkle with salt and pepper. Cook in slow oven, 200 degrees on a baking sheet until crisp. This takes about 11/2 to 2 hours. Serve on toothpicks. 68 Nutty Noodles 1 twelve-ounce box of fine 2112 cups chicken broth noodles 2 tablespoons soy Bauce 1 large onion, finely 1 tablespoon sugar chopped salt and pepper to taste chicken fat or butter fried mushrooms a:: d 1 can water chestnuts, cut s'livered almonds fine (optional) Spread noodles out on baking sheet and crush them Glightly. Brown noodles in 375-degree oven until they are dark golden brown stirring occasionally. They should, Mrs. Brooks said, be watch~d carefully as they 'burn very quickly. Transfer browned noodles to baking dish. Saute onion in fat or butter; add chicken broth and water clilestnuts and mushrooms and almonds, if de­ sired. Add soy sauce and sugar and salt and pepper to taste. Pour over noodles and bake uncovered in moderate 350-degree oven, until all liquid is absorbed and noodles are tender. This takes about 40 minutes. "This," Mns. Brooks says, "is an unusual and delicious change from potatoes or rice." --- Mrs. Abner Brooks * * * * * Champagne Punch 6 lumps tmgar 1 cup good quality cognac dash of bitters 3 bottles chilled champagne Place the sugar lumps in a punch bowl. Sprinkle with bitters and add the cognac. When ready to serve, uncap the champagne and add to the bowl. Add ice if desired and decorate with fruit. --- Mrs. Robert Houley * * * * * Burgundy Punch 1 quart tea 1 quart spark'ling water, 1,4 cup rum chilled juice of two lemons 1 cup sugar syrup made by %, cup cognac boiling 2 cups sugar with 1 bottle sparkling burgundy 1 cup water Add the rum, cognac and lemon juice to the cooled tea. Chill v·ery thoroughly. When ready to serve, pour into punch bowl; add ice to chill and stir in the sparkling water and burgundy. Sweeten to taste with sugar syrup and serve. - - - Mrs. Robert Houley

69 Ribbon Sandwiches

1 can deviled ham spread sparingly with 1 can tuna fish butter or mayonnaise cranberry jelly (strained mayonnaise type) salt, pepper 24 slices day-old bread, ~.em on juice

Moisten deviled ham with mayonnaise. Make tuna into a spread with mayonnaise, lemon juice, salt, pepper and onion salt, or any favorite variation. Spread a slice of bread with deviled ham mixture; top with another slice of bread spDead with canberry jelly; top with third slice spread with tuna mixture and top with fourth slice of bread. After making four-decker sandwiches wrap each stack in clear plastic and refrigerate for several hours or overnight. Before serving, remove from refigerator and trim crusts from sand­ wiches, then Blice each stack in quarters. When serving, place cut side up on platter. During the holidays, especially when there is left-over turkey, Mrs. Howard makes a highly seasoned pate of turkey meat and substitutes this for the tuna fish. Mm. Howard said her mother served Ribbon Sandwiches when entertaining her ladies group and put any leftover "ribbons" in her daughter's lunchbox the next clay. - -- Mrs Joseph Howard

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Horseradish-Cream Cheese Dip 2 3-ounce packages cream salt and pepper to taste cheroe paprika lf,i, cup sour cream (approxi­ tabasco sauce mately) 2 tablesPO'ons chopped 2 to 4 tablespoons horse­ parsley radish

Mash the cheese and blend in sour cream. Add horseradish and seasonings to taste and beat until mixture is light and fluffy. Chill and sprinkle with parsley. Serve with raw vegetables cut into bite-si:z;e pieces. --- Mrs. Robert Houley

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