flwm_ Your Neighbor's Kitchen ~ ~r ~
As Published In The I 7TH EDITION - 1966 I ilaurfyrntrr 1-Euruiug i!;rralh MANCHESTER, CONNECTICUT ELECTRIC APPLIANCES
~i ·...)·.... . '"'• <:;;:,, "' ·~··~~·, Portable Portable a nd Stationa r y Food Mixer s Dr ink Mixers Bowl Mixers
H air Dryer s Electnic Shoe Polishers
Cord and Cordless Electric Knives Electric Ca n Openers Blenders
"t"'HI!: IONA MANUl"'ACTURING COMPANY MA NCHESTER , CO NNECTICUT From Your Neighbor's Kitchen
by Doris Belding
COOK BOOK ILLUSTRATIONS BY JOHN LACY
PHOTOGRAPHS BY SYLVIAN OFIARA, JOSEPH SATERNIS A ND REGINALD PINTO OF THE HERALD
as published in the ilanrqrntrr 1-Eurning i!;rralh PRIEFACIE Dear Readers: The gracious cooperation of the many good cooks in our cir culation area has made it possible for Your Neighbor'G Kitchen Cook Book to attain its seventh consecutive year of publication. The source nf interesting recipes now seems endl0ess and should provide us with material enough to go on indefinitely. To all who contributed to the success of this and other cook books which I compiloed, my sincerest thanks. Without you the weekly "Neighbor's Kitchen" column in The Herald would be a thing of the past. May this book be delivered into homes where good health and happiness are in abundanc·e. Merry Christmas and a New Year of wishes fulfilled. Doris Belding
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5 I N 1 D 1 ~X APPLE PIE IN A SACK ...... 41 APPLE SQU ARES, FESTIVE ...... 17 APPLESAU CE MEATBALLS ...... 44 APRICOT-PEACH GLACE PIE ...... 38 APRICOT SCONES ...... 17 BANANA CAKE ...... 16 BANANA DROP COOKIES ...... 23 BANANA TOPPI NG , WHIPPED ...... 34 BANANA U PSIDE DOWN CAKE ...... 24 BEEF BARBECU E , PERU VIAN ...... 49 BEEF, CHINESE ...... 45 BEEF STROGANOFF ...... 49 BELLES OF FRANCE PASTRIES ...... 31 BLU EBERRY COBBLER ...... 26 BORST, HOT ...... 64 BOYSENBERRY CREAM ...... 33 BRACIOLE (ROLLED STUFFED STEAK) ...... 54 BREAD, S WEDISH RYE ...... 8 BU RGERS IN A BLANKET ...... 50 B U TTERMILK SUGAR COOKIES ...... 20 B U TTER ROLLS ...... 12 BU TTERSCOTCH CAKE ...... 24 CABBAGE RELISH. FRIED ...... 67 CABBAGE ROLLS (SWEDISH KALDOMAR ) ...... 55 CARROT CAKE ...... 18 CHEES E S A U CE ...... 56 CHEF'S SALAD ...... 58 CHE RRY COBB L ER ...... 33 CHERRY DELIGHTS ...... 25 CHERRY J U BILEE ...... 32 CHESS PIE ...... " . 40 CHICKEN CAS SEROLE ...... 48 CHICKEN CORN SOU P WITH RIVELS ...... 63 CHICKEN DIVA N ...... 4 7 CHOCOLATE F U DGE U P S IDE DOWN CAKE .. . . . 15 CHOC OLATE REFRIGERATOR CAKE ...... 33 C OL E S LAW, SEASONED ...... 68 CORN LIGHT BREAD ...... 11 COTTAGE CHEESE SALAD, MOLDED ...... 61 CRAB-ARTICHOKE CASSEROLE ...... 53 CRACKER PIE ...... 42 CREAM CHEESE PIE ...... 39 CRUMB CAKE ...... 21 DILL GARLIC D RESSING ...... 58 DOLMA ...... 70 E GG P LANT , ITALIAN STYLE ...... 66 EGG P L A NT, SCALLOPED ...... 66 FARINA PIE ...... 41 FRU IT COCKTAIL DESSERT ...... 34 FRU IT P U DDING, DRIED ...... 29 GELATIN MOLD ...... 59 GERMAN COFFEE CAKE ...... 23 GRAHAM CRACKER CRU ST ...... 39 H AM-BANANA ROLLS ...... 56 HAMBU R G ER-ONION P IE ...... 52 H ON E Y DIP , F L UFFY ...... 71
6 INDEX INDIAN MEAL P U DDING ...... 29 INDIAN MEAL TAPIOCA ...... 29 LETTU CE AND PORK ...... 67 LIME SALAD ...... 60 MAMOOL, SYRIAN COOKIES ...... 19 MANICOTT I ...... 47 MARBLE CAKE ...... 22 MEAT LOAF, SAU CY ...... 55 MEAT LOAF . SU RPRISE ...... 48 MOLASSES SU GAR COOKIES ...... 20 MUSHROOMS, STU FFED ...... 68 NOODLE P U DDING, DAIRY ...... 28 NOODLE PUDDING ...... 28 OATMEAL BREAD ...... 9 ORANGE REFRIGERATOR TORTE ...... 35 PEACH CHU TNEY ...... 69 PEACH CREAM PIE, QU ICK ...... 39 PEACH PIE ...... 42 PEPPER CABBAGE ...... 64 PIE CRU ST ...... 37 PINEAPPLE LAYER SALAD ...... 59 POPOVERS ...... 12 PORK CHOP CASSEROLE ...... 56 POT ROAST ...... 49 RAISIN CREAM PIE ...... 37 RAISIN FILLED COOKIES ...... 13 RAISIN N U T COFFEE CAKE ...... 14 RHUBARB PIE WITH SOU R CREAM ...... 36 RICE, BAHAMIAN ...... 52 RICE PILAF ...... 71 RICE PUDDING ...... 26 ROQUEFORT CH EESE DRESSING OR DIP .. ... 58 RUM RAISIN ICING ...... 24 SALMON MOU SSE ...... 57 SHREDDED WHEAT BREAD ...... 8 SHRIMP CANTONESE ...... 51 SNICKERDOODLES ...... 22 SOUR CREAM TWISTS ...... 40 SQUASH CAKE ...... 25 SQUASH CHIPS ...... 64 STRAWBERRY G T ,~ CE PIE ...... 37 STRING BEANS WITH CRU MB TOPPING ...... 65 STRAWBERR Y MOLD ...... GO STRAWBERRY SALAD, MOLDED ...... 60 SWEDISH ROLLS ...... 10 TOMATO-CU CUMBER MAYO::'-l"NAISE ...... 57 TOMATOES, SCALLOPED ...... 65 TURKEY, BARBECUED WITH STU FFING ...... 46 VATAPA ...... 62 VEAL PARMESAN ...... 56 VEAL ROLL, STUFFED ...... 45 YU M YU M CAKE ...... 15 ZU CCHINI CASSEROLE ...... 68
7 Bread and Rolls Swedish Rye Bread 1h cup molasses 1 cup warm water 2 teaspoons salt 3 cups rye flour 2 tabloopoons lard 31/2 cups white flour 1 cup warm milk pinch fennel seed Dissolve one yeast cake in one-quarter cup warm water. Add to milk and water and mix in other ingredients, blending in the flour. Knead. Place in covered bowl in warm spot and let rise until double in bulk. Divide into two loaf pans. Set aside to rise again until loaf size. Bake in 425-degree oven for 15 minutes and then decrease temperature to 350- A recipe for Oatmeal Bread was passed down to Mrs. George Ka tz Jr. of 21 Steep Hollow Lane from her ma ternal grandmother. Mrs. Ka tz is a member of the League of Women Voters, Highland Park School PTA, Bennet Junior High School PTSO, YWCA Teen Ski Club, Neipsic Tennis Club, Women's Auxiliary of Manchester Memorial Hospital, the Republi ca n Women's Club and a member of the executive board of Second Con gregational Church Nursery School. * Oatmeal Bread 1 cup (heaping) slow 4 tablespoons bacon fat cooking oatmeal (lard may be substituted) 2 t·easpoons salt 1 packet yeast dissolved in V2 cup molasses 1~ cup warm water 2 cups boiling water 6 cups flour Add yeast mixture to first five ingredients and let cool until luk.ewarm. Blend in flour, stir and knead well. Place in large bowl, cover and set i.n warm place and let rise until double in bulk. (This should take several hours). Knead again and divide dough and place in two greased loaf pans. Cover, set in warm place and let rise until double in bulk. Bake in 375-degree oven 35 to 40 minutes. 9 Swedish Rolls 1 yeast cafoe, dissolved in 5 cups flour, plus warm water 1 teaspoon salt 4 tablespoons shortening 1h cup sugar 1 quart milk 12 cardamom seeds, crushed In large bowl cut shortening into five cups flour. Add salt and sugar. Add milk gradually with additional flcur until milk is used up and mixture is the consistency of bread dough. (This usually ta~es about five more cups flour). Add remaining ingredients and mix. Cover and Jet stand to rise about six hours or overnight. Form rolls about one-half-inch thick on cookie sheets and let rise again until double in size. Bake in 400-degree ov.en about 15 to 20 minutes or until golden brown. This recipe yields 35 to 40 rolls. They may be frozen and heated in a bun warmer before serving. -- - Mrs. Rodney Dolin The BEST Ingredient In The Recipe For Sa.tisfaction Is Service All Our TV, Radio and Appliances Adjusted, Installed, Serviced BY ·OUR OWNi MIEICHANICS Famous For Service Since 1931 Potterton's Manchester's Largest a nd Oldest TV, Radio, Record and Appliance Store. 130 Center St.-Corner of Church St. 10 MRS. ADAMS AND CHILDREN A r ecipe for Corn Light Bread has been in t he family of Mrs. J oseph A . Adams of 357 N ever s Rd., W a pping, for m a ny years. She is a n ative of Nashville, Tenn., a nd Jived in this area five years. She is a member of Beta S igma Phi SOl'Ority, the Newcom er's Club of the YWCA, the League of \Vomen Voters of South Windsor , a nd she is a volunteer libra riian for Wapping School. * Corn Light Bread 3 cups stone-ground cornmeal 1 heaping tablespoon salt 1 cup flour 1 teaspoon baking soda 1 cup sugar 1 quart, minus 14 cup, 1 heaping tablespoon baking buttermilk powder Sift dry ingredient.~ and mix with buttermilk. Line loaf pan with waxed paper, fill with bread dough and cover top with waxed paper. Bake in 350-degr ee oven. At the end of one hour remove waxed paper from top of loaf and decrease oven tempera ture and brown slowly. Cool loaf and cut in thin slices. 11 Butter Rolls 4 cups flour 2 eggs 1 cup lard 1 cup cold milk 1h cup sugar 1 yeast cake 1h teaspoon salt Mix flour, lard, sugar and salt, ru:; you would for pie crust. Beat eggs and add cold milk. Soften yeast cake with one tablespoon cold water. Combine all ingredients and mix well. Refrig.erate over night. Let stand one hour at room temperature before get ting ready to bak.e. Divide dough into four or five parts. Roll each part into a round, like a pie crust, about one-half inch thick. Spread with wry soft butter. Cut into eight wedges. Beginning at the wide side, roll up each wedge toward its point. Place rolls on cookie sheet and let rise from one to two hours. Bake in 350- degree oven 15 to 20 minutes. The dough is rich and rolls may be frosted if sweet rolls are desired. - -- Mrs. Albert J. Robinson * * * * * * Popovers 1112 cups sifted flour 3 eggs 1h teaspoon salt 1112 cups milk Beat eggs, add milk and gradually add flour and salt to make smooth batter. Pour into muffin pan which has been heated in the oven with cne-half teaspoon butter in each cup. Fill cups two thirds full. Bake in very hot oven, 450-degrees, 15 minutes then reduce heat to a moderate 350-degrees and continue baking 20· more minutes. This recipe yields 12 popovers. --- Mrs. Herman Petersen 12 Cakes and Cookies Raisin Filled Cookies Crust 11;2 cups white sugar teaspoon baking Boda % cup lard, softened to teaspoon nutmeg room temperature teaspoon salt 1 egg, beaten cups flour 1 cup sour milk Cream sugar and lard together and add beaten ·egg. Combine milk and baking soda and add to creamed mixture. Sift flour, nut meg and salt and add to other ingredients and mix. The dough will be soft and must be refrigerated for at least four hours to make it easy to handle. After chilling, roll out dough on well floured board and cut into roundG. Place half of the rounds on cookie sheet and put a teaspoon of filling in the oenter of each. Cover with the other half of rounds and press edges togther. Bake 12 t o 15 minutes in 425-degree oven or until light golden brown. This recipe makes three dozen ccokies and they freeze well * Cookie Filling 1 cup ground raisms 1h cup s ugar 1 cup cold wat•er 1 tablespoon flour Combine ingredients and cook over medium heat, stirring con stantly to prevent sticking. Cook until thick. Cool. .. -- Mrs. Warren L. Blackwell 13 MRS. KJELLSON AND CHILDREN Mrs. Ernest J ohn Kjellson of 36 Flag Dr. received a recipe for Raisin-Nut Coffee Cake from her sister-in-law in Nebraska. She is a member of Emanuel Lutheran Church, a m ember and program chairman of Emanuel Church Women and a member of Buckley School PTA. * Ra.isin-Nut Coffee Cake %, cup shortening 2% teaspoons baking powder 11/2 cups sugar 1 teaspoon salt 3 eggs 1 teaspoon vanil!a 1 cup milk l C'. up raisins 21,4 cups flour Y2 cup chopped nuts * Topping-Filling 1 cup brown sugar l teaspoon cinnamon 2 tablespoons flour 2 tablespoons butt:::r Cream tog.ether sugar and shortening and add eggs, mix and then add dry ingredients alternately with liquids. Add raisins and nuts and mix well. Pour half l)f batter into a 9 by 13-inch greased and floured pan. Sprinkle half of brown sugar mixture over batter. Spread remaining batter in pan and sprinkle remaining brown sugar mixture on top. Bake 50 to 60 minutes in a 325-deg:ree oven. ] .J Chocolate Fudge Upside Down Cake o/l, cup s ugar 2 teaspoons baking powder 2 tablespoons butter 1,4 teaspoon salt % cup milk 2 tablespoons cocoa 1 cup flour lf2 cup chopped walnuts * Pudding 1 v~ cups boiling water Y2 cup brown sugar 112 cup granulated sugar 1h cup cocoa Cream tog.ether sugar and butter and stir in milk Sift together flour, baking powder, salt and cocoa. Add to creamed mixture. Mix until smooth and stir in one-half cup chopped walnuts. Spread in buttered nine-inch square pan. In Bmall bowl mix granulated sugar, brown sugar and cocoa; sprinkle over hatter. Pour one and one-half cups boiling water over top of cairn . Bake in moderate, 350-degree oven, 35 to 40 minutes. The cake batter rises to the top of the pan and the boil ing water mixes with the sugar and cocoa to make a rich choco late sauce under the batter. Serve warm. This may be topped with whipped cream when served. --- Mrs. Robert Williamee * * * * * * "Yum Yum Ca ke was especia lly popular during World Wa r II when ingredients were scarce a nd economical baking a must," Mrs. Gordon J. Metevier of 44 W. Middle Tpke. recalls. She is a member of Eta Chapter of Beta Sigma Phi sorority a nd a past president of the group. She is a lso a member of Manchester Area Council of Beta Sigma Phi. She is a communicant ·of 'the Church of the Assumption. * Ywn Yum Cake 2 tablespoons cocoa 1 % cups water 2 tablespoons shortening 2 CllJ.)S flour 1 teaBpoon cinnamon 1 teaspoon soda 1 teaspoon cloves 1 teaspoon baking powder 1 cup sugar 14 teaspoon salt 1 cup raisins 1 egg (beaten) .'Iix cocoa, shortening, spices, raiBins and water in sauce pan. Place on heat and stir until it comes to a boil. Remove from range and cool. In separate bowl sift flour, soda, baking powder and salt, then add beaten egg. Add boiled mixture and stir until blended. Bake in greased and floured 9 x 13-inch baking dish in 350-degree oven about 30 minutes or until done. May be served plain or topped with white butter icing or whipped cream. 15 MRS. ASADOORIAN - MRS. OSGOOD Mrs. Benton Osgood, standing, of 145 Cross Dr., Vernon, and Mrs. Oscar Asadoorian of 17 Starkweather St. pooled their efforts for a dessert fashion show for the Junior Century Club, Inc., of which they are both members. Their contributions were Banana Cake and Festive Apple Squares. Mrs. Osgood is a native of Manchester and a member of Con cordia.n Luthera n Church. Mrs. Asadoorian , also a Manchester na tive, is a member of St. Mary's Episcopal Church , Wapping Grange and Lasell Junior College Alumnae. * Banana Cake 112 cup soft shortening 1 teaspoon salt 11/2 cups sugar 14 cup sour milk 2 eggs, beaten 1 cup mashed ripe banana 2 cups flour 112 cup chopped walnuts 14 teaspoon baking powder (optional) % teaspoon baking soda Cr.earn shortening and sugar until fluffy. Add eggs and mix well. Sift flour, baking powder, baking Boda and salt and add to creamed mixture alternately with sour milk and banana. Add wal nuts and mix. Place in greased and floured 13 x 9-inch pan. Bake in 350-degree oven about 35 to 40 minut•es or until cake. is d:me. Cool. This may be frosted with whipped cream and sliced bananas or brown sugar frosting. Brown Sugar Frosting 2 cups powdered sugar 1 teaspoon vanilla 1 cup light brown sugar l/ 1 cup soft butter packed well Mix sugar, butter and vanilla and add enough milk to make into consistency that will spread we~!. Mrs. Osgood said that she simplified the recipe for the cake and originated the frosting to complement the cafoe. 16 Festive Apple Squares 21/2 cups flour 1 egg 5 teaspoons baking powder 2 or 3 cups apples, sliced 4 tabloopooru; sugar thin 112 teaspoon salt 112 cup raisin or sliced red 5 tablesooons shortening and g11een cherries 1 cup milk Sift flour, baking powder, sugar and salt. Work in shortening until mixture lookB crumbly. Beat egg and milk in mixer and add flour mixture. Blend about one minute or less at low speed. Put dough in shallow, gl\eased and floured pan and cover with rows of apple slices and raisins or cherries. Top with mixture of one half cup sugar, two teaspoons cinnamon and one-half cup chopped nulls, (optional). Bake about 30 minutes in 350-degree oven until apples are soft and slightly browned and the cake is firm in the center. Serve warm with a favorite lemon sauce, co!d with whipped topping, vanilla ice cream or plain. --- Mrs. Oscar Asadoorian * * * * * * Apricot Scones 1 cup dried apricots, chopped 112 cup water 1,4, cup sugar Combine apricot mixture in saucepan, cover and let simmer until tender; stir to make paste; remove from heat and cool. * Dough 1% cups sifted flour 11h cups old fashioned dry 4 teaBpoons baking powder rolled oats (quick cooking 1 teaspoon salt oats may be used) 3 tablespoons sugar % cup milk 1h cup shortening Sift together dry ingredi·ents ; cut in shortening until mixture resembles coarBe crumbs. Add oats and mix lightly. Gradually add milk and mix until dough may be formed into a ball. Roll dough one-quarter-inch thick and cut into five-inch cir cles. (The lid of a coffee can maIDes a good cutter). Cut each circle in half. Place small amount, about one-half teaspoon, on one end ·Of each section; make a slash in other end. Fold cut end over fill ing and seal by pressing edges together with tines of a fork. Brush to:PB of scones with melted butter or margarine and :sprinkle with sugar. Place on ungreased cookie sheet. Bake in 425-degree ov.en for 15 to 18 minutes or until lightly browned. -- - Mrs. Nicholas L. Krascella 17 Mrs. Stanley Waickowski of 11 Starkweather St. makes Carrot Cake from a very old recipe. She is a native of Manchester and a communicant of St. Bridget's Church and its Rosary Society. * Carrot Cake 11/2 cups brown or white 2 tablespoons shortening sugar 2 cups sifted flour 1 cup seeded raisinrs 2 level teaspoorns bakir.g 11/2 cups grated carrots soda J teaspoo;.1 c!oves 112 t·easpoon salt 1 teaspoon nutmeg 1 cup nut meats 1 teaspoon cinnamon 1 egg 1 % cups cold water Place sugar, raisins, carrots, spices, water and shortening in saucepan and boil for five minutes. Remove from heat. Cool and add flour, baking soda, Balt, nut meats and egg and mix well. Place in larg·e greased and floured tube pan and bake in 350-degree oven about one and one-quarter hours, or t::1til done. -41P~R STATIONERS OFFICE SUPPLIES GREETING CARDS PERSO·NAL ST ATIO NERY PARTY NEEDS-BOOKS HA.RRISON'S 849 MAIN STREET 18 MRS. OELLERS AND RICHARD Mrs. William Oellers of 63 Richard Rd., Vernon, contributed Ma mool (Syrian Cookies) to an Arabic Gourmet Dinner sponsored by the Syrian L e banese American Women·s Club, of which sh e is a member. The dinner is a:1 c. nnua l event a nd h eld each year in Manchester. * Mamool (Syrian Cookies) 1 pound render,ed butter 2 tablespoons brandy or 2 eggs brandy flavoring illJ, cup sugar 4 cups flour * Filling Blend one-half pound chopped walnuts with one-quarter cup sugar. Method : Cream butter well and beat in eggs. Blend in sugar and brandy. Add flour, one cup at a time, blending well after each cup. Dough will te very soft. Wrap in waxed paper and refrigerate at least three hours. Divide dough in half. Roll cut on well floured surface, about one-eighth-inch thick. Cut with round cookioe cutter about 2% inches in diameter. Place rounds on ungreased cookie sheet about Qne inch apart. Place about two teaspoons of filling one each :round, J,eaving about one-quarte1 inch around the edge. Place an other circle of dough on top of the filling and seal edges, or fold over circle and seal. (over) Bake in 350-degree oven for about 15 minutes or until edges are golden brown. Cool about five minutes and coat with sugar mixture made by blending one cup each granulat.ed and powdered sugar. This makes between 40 and 50 cookies. Rendered* Butter 1 pound butter %, cup wheat ge1m or 112 apple Melt butter in sauc.epan and add wheat germ or apple. Sim mer over low heat about one hour, stirring occasionally. Let stand about five minutes. Remove foam from top and pour butter through strainer. This may be done s,everal days ahead of making Mamool. Mrs. Oellers * * * * * * Mrs. James Gleeson of 228 School St. makes Buttermilk Sugar Cookies from a recipe so old that, she says, "it calls for chicken fat shortening in the original copy." She is a communicant of St. James' Church, and a member of the Ladies of St. James and St. Elizabeth Mothers Circle. Bnttermilk Sugar* Cookies 2 cups shortening 3 cups of flour to start with ·2 cups sugar but 6 to 7 cups in all ·2 unbeaten eggs 1 teaspoon baking powder 2 tablespoons orange or 1 teaspoon salt lemon rind 1 teaspoon baking soda 1 teaspoon nutmeg 1 scant cup buttermilk Put baking soda in cup of buttermilk. Cream shortening, sugar and eggs thoroughly and mix with rind. Sift together three cups flour, salt, baking powder and nutmeg and add to creamed mixtur.e alternately with buttermilk. Mix well and gradually add enough flour to make soft dough. Chill two hours. Roll out in small amounts in shapes as desired. Bake 8 to 10 minutes in 400-degree oven. Sprinkle with sugar or frost. * * * * * * Molasses Sugar Cookies %, cup shortening 2 cui::ts flour 1 cup sugar % teaspoon each, cloves, %, cup molasses ginger and salt 1 egg 1 teaspoon cinnamon 2 teaspoons baking soda Melt shortening in large saucepan over low heat. Remove from heat and allow to cool. Then add sugar, molasses and egg. Beat well. Sift remaining ingredients and add to first mixture. Mix well and chill. Roll into one-inch balls and roll them in granulated Bugar and place on a greased cookie sheet about two inches apart. Bake in 375-degree oven 8 to 10 minutes. This recipe makes four do:uen cookies. --- Mrs. George Thurber 20 MRS. HULTGREN AND CYNTHIA Mrs. Carl C. Hultgren of 131 Ferguson Rd. serves her daughter, Cynthia, some Crumb Cake made from ·a family recipe. Mrs. Hultgren is a member of Emanuel Lutheran Church, its Ruth Circle, Emanuel Church Women and Altar Guild. She is also a member of Highland Park School PTA and co-chairman of its hospita lity committee. * Criimb Cake 1 cup sugar 1 teaspoon nutmeg 2 cups flour 1 teaspoon cloves 1 teaspoon cinnamon 112 cup shortening Sift sugar, flour and spices together, cut shortening into dry ingredients until well mix·ed. Remove one cup of mixture and re serve for cake topping. To the remainder of the mixture add: 2 tablespoons molasses 1 teaspoon baking soda 1 egg, unbeaten pinch of salt 1 cup sour milk Beat until ingredients are well mixed. Batter will be thin. Pour batter into 8 x 8-inch greased pan. Sprinkle with reserve topping. Bake in 350-degree oven for 30 minutes or until toothpick inserted in cent·er of cake comes out dry. If sour milk is not available. add 1 tablespoon of lemon juice O!' vinegar to 1 cup of sweet milk. 21 Mrs. R odney Dolin of 19 Lilac St. m ak '.! s Marble Cake from a recipe given to her by her grandmother. Mrs. Dolin is a m ember of the Man chester Midget and Pony Footba ll Associa tion a nd its publicity chairman; a m ember of Junior Century Club, Ma nchester Country Club a nd Ver planck School PTA. Marble* Cake 3 cups cake flour 2 cups sugar ~ teaspoons baking powder 3/1 cup milk y2 teasp::ion salt 1 te2.Gpoon vanilla ·Yi. cup shortening 6 egg whites, beaten * Chocolate Mixture 3 squares melted chocolate 112 teaspoon baking soda 4 tablespoons sugar large tube pan 14 cup boiling water Sift together flour, baking powder and salt and set aside. Cream .s hcrtening and Gugar until light and fluffy. Add to flour mixture. Add miik graduall y, beating after ·e::'.ch addition. Gently fold in beaten whites of eggs and add vanilla. Mix all ingredients of chocolate mixture and add to one-third of white batter. Stir well. Greas·e large tube pan and by spoons ful alternateiv fill with chocolate and white batter. Run a small knife around the pan once to blrnd colors. Bake in 350-degree oven for 55 minutes or until cake springs back when tested. For the party v.:iriation, aftc;r separating the dough and bl.end ing one-third of it with the chocolate mixture, separate the re maining white batter into small amountG and color each a 2 '/ 1• cups sifted flour 1 cup sugar 2 teas)oons baking powder 2 eggs 14 teaspoon baking soda 1 teaspoon vanilla % teaspoon salt 1 cup mashed ripe bananas % cup shortening (2 or 3 bananas) Sift together flour, baking powder, soda and salt. Beat short ening until creamy. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating after each addition until fluffy. Stir in vanilla. Add flour mixture alternately with bananas, beating after each addition until smooth. Drop batter by tea spoonfuls, about one and one-half inches apart, onto ungreased cookie sheet. Sprinkle with sugar or a mixture of cinnamon and sugar. Bake in 400-degree oven about 12 minutes or until lightly browned. Remove from oven nnd take from pans immediately. Th:• ., makes about two to three dozen medium size cookies. Mrs. Behen says coconut or chopped nuts may be substituted for sugar topping. Butterscotch Cake 2113 cups sifted all-purpose l:Y2 cups firmly packed flour brown sugar 1 package butterscotch pie 1 cup buttermilk or sour filling mix ( 4 ounces) milk 1 teaspoon salt 3 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract % cup butter 14, cup chopped walnuts Sift flour, butterscotch mix, salt and soda into mixing bowl. Add brown sugar, butter and buttermilk and beat at low speed for 1¥2 minutes. Add eggs and vanilla and beat an additional 1112 minutes. Pour into two nine-inch or three eight-inch, greased pans which have been floured on the bottom. If three pans are used, place about 1112 cups of batter in each pan. Bake in 350- degree oven for 30 to 35 minutes or until cake springs back when touched in the oenter. - - - Mrs. Gregory Kelley * Rum Raisin Icing 2 tablespoons heavy cream 112 cup (1 stick) soft butter 1 teaspoon rum extract or 1112 cups confectioner's sugar 3 tablropoons dark rum chopped walnuts. 112 cup seedless raisins Place cream and rum extract in blender and run at high speed 30 seconds. Add butter and sugar and blend and adding raisins last. Spread on cake and sprinkle walnuts over the icing. - - - Mrs. Gregory Kelley * * * * * * Banana Upside-down Cake 1112 cups sifted cake flour 112 cup milk 11;2 teaspoons baking powder 1 teaspoon vanilla extract 14 teaspoon salt 4 tablespoons butter 34 cup sugar 1/a cup brown Gugar, firmly 4 tnblespoons softened packed s hortening 2 ripe bananas 1 ·egg, well be:tten Sift together flour, baking powder, salt and sugar. Add short ening. Mix together egg, milk and vanilla and add to flour mix ture. Stir until all flour is dampened. Beat vigorously one minute. Melt butter in 8 x 8 x 2-inch square pan. Add brown sugar and stir until melted and turns into syrup. Peel and slice bananas and arrange in 1"yrup. Pour batter over bananas. Bake in 350-degr·ee oven about 50 minutes or until cake is done Loosen cake from sides of pan with knife or spatula. Turn out· onto serving plate with bananas on top. May be served hot or cold, plain or with whipped cream. -- - Mrs. Stanley Beben 24 Sqiwsh Cake cup shortening 2 teaspoons cinnamon cups sugar % teaspoon ginger egg, well beaten 112 teaspoon nutmeg cups sifted pastry flour 1 cup butternut squash teaspoons baking powder % cup milk teaspoon soda 112 cup finely chopped nuts teaspoon salt Cream shortening and gradually add sugar and cream until light and fluffy. Blend in beaten eggs. Sift flour, baking powder, baking soda, salt and spices together. Combine squash and milk. Add dry ingredients alternately with squash mixture to creamed shortening, sugar and 'eggs. Stir in chopped nuts. Put in large tube pan and bake in 350-degree oven for 30 minutes or until done. This may be served plain or with white icing. · -- - Mrs. Douglas Gallup, Vernon * * * * * * Cherry Delights 14 pound butter or 11;{&, cups flour margarine 1 teaspoon baking powder 6 tablespoons sugar %, teaspoon salt 1 egg yolk and white, crushed nuts (walnuts or separated pecans) 1 t 0easpoon vanilla maraschino cherries, % teaspoon lemon extract halved Cream shortening thoroughly, add sugar gradually, creaming well, add yolk of 0egg, mix well, add lemon and vanilla flavorings .and mix well. With mixing spoon add flour, baking powder and salt, a little .at a time and mix until dough can be handled but is soft and smooth. A little additional flour may be needed. Take dough the size of a quarter and roll into ball. Dip in un beaten egg white and then into crushed nuts . Indent the center Df the cookie and plaoe half of a cherry in the indentation. Place Dn lightly greased cookie sheet, one-inch apart. Bake in 350-degree oven for about 10 minutes. Cookies should be light in color and bottom should be brown. Do not overbake. -- - Mrs. James Gleeson 25 Desserts and Puddings Blueberry Cobbler 2 cups blueberries 1 cup cakoe flour 113 cup sugar 1 teaspoon baking powder Ya teaspoon cinnamon 1 teaspoon salt Lightly grease bottom of an eight-inch scr uare baking pan. Mix berries, sugar and cinnamon and cover bottom of pan evenly with mixture. Sift together fl our, baking powder and salt and put in bowl and mix. BJ.end together : % cup sugar . l/ b cup Ghortening 1 egg t/2 teaspoon vanilla 1/ 2 cup milk Pour blended ingredients over flour mixture in bowl and stir lightly until smooth. Cover blueberries completely with batter . .Bake in 350-degree oven for 35 minutes or until cake springs !Jack when touched. - - - Mrs. Carl C. Hultgr.en * * * * * * Rice Pudding 3 eggs % teaspoon salt 3 cups milk 1 teaspoon vanilla 1112 cupG cooked rice 112 cup raisins ( optionr.l) 112 cup sugar Beat eggs and mix with other ingredients. Pour into butter.ed baking dish. Place dish in pan of water and bake in 300-degree oven for about 11;2 hours or until s·et. - -- Mrs. C. Henry Anderson 26 Serving Customer Needs FULL·SERVICE BANKING • Mortgage Loans ·• Business Loans ·• Personal Loans • Bank Money Orders ·• Modernization Loans 1• Safety Deposit Boxes ·• Checking Accounts • Savings Accounts VERNON NATIONAL PANK T1W·O OON1V1EINllE1NiJ' OFFICrE\S VERNON CIRCL E, VERNON OONNECTICUT 649-2886 875-2541 51 WEST MAIN STREET, RO CKVILLE, CONN. 643-8076 872-0538 Banking H ours - 9:30 to 3:00 W eekdays, 6 :00 P.M. to 8:00 P.M. Friday N ight 9 :30 - 12:00 Noon, Saturdays Extra H our Teller - Both Offices 3 :00 P.M. to 5 :00 P.M. Daily, Mon - Fri. Member F ederal D eposit Insura n ce Corp. 27 MRS. IRWIN KOVE Mrs. Irwin Kove of 202 Henry Sit. makes Noodle Pudding either as a complete lunch eon dish or as a substitute for potatoes . She is a member of Temple Beth Sholom and its Sisterhood, Bowers School PTA and Hartford County Podiatry Auxiliary. Noodle Pudding* (Dairy) 1 pound medium wide ·egg % to 1 cup of sugar depend- noodles ing on taste 1 pound cottage cheese pinch salt 1 pint sour cream 1h cup raisins (more if de- 4 eggs, very well beaten si1.,ed) 2 cups milk cinnamon to taste cornflake crumbs Cook noodle::; as directed on package, drain well and add other ingrea1ents. Place in a well buttered pan about 121/2 x 81;2 x 21;2 . Sprinkle cornflake crumbs, also add cinnamon and sugar if de sired, ov·er top of pudding. Bake in 450-degree oven for about one hour or until top is golden brown. This, Mrs. Kove Baid, may be served with stewed blueberries, strawberries, or sour cream as a complete luncheon dish. *Noodle * * Pudding* * * (as a potato substitute) 1 pound medium wide 1 small can crushed pine- noodles apple 1h cup raisins (more if de- I,4 cup sugar, more if desired sired) dash of salt 3 or 4 grated apples cinnamon to taste 5 eggs, well beaten lemon juice to taBte Cook noodles, drain well and add all ingredients. Place in well greased baking dish and bake in 450-degree oven about one hour or until top is golden brown. --- Mrs. Irwin Kov·e 28 Mrs. Earle H . Hutchins of 85 Broad St. likes the savory aroma which fills the house when she bakes India n Meal Pudding. She is a member of South Methodist Church, Manchester Grange and Sunset Rebek ah Lodge. Baked Indian* Meal Pudding 1 cup yellow corn meal (In- 1 quart apples, pared and dian meal) quartered. Sweet apples 1 cup molasses are pref.erable but cooking 2 quarts milk, whoJ,e or skim apples may be used 2 teaspoons salt 112 teaspoon ginger 3 tablespoons butter or 1 112 teaspoon nutmeg tablespoon finely chopped suet Place milk in top of double boiler over boiling water and heat until it boils. Pour over meal gradually; stir and put back in top of double boiler and cook over boiling water about one-half hour, stirring often. Add remaining ingredients and mix. Place in but tered baking dish. Bake in 325-degree oven for three hours. May be served hot or cold, p!ain or with cream, whipped cream or ice cream. * Indian Meal Tapioca Pudding 2 tablespoons yellow corn % cup mola.sBes meal %, teaspoon salt l;2 cup pearl tapioca %, teaspoon cinnamon 1 quart milk 14 teaspoon nutmeg 2 eggs, beaten %, teaspoon ginger Y2 cup sugar Soak corn meal one hour in one-half pint cold water. Soak tapioca in one-half cup water until soft. Place milk in pan and bring to boil. Add meal and tapioca and stir until it scalds. Re move from heat and add eggs, sugar, molasses, salt and spices. Mix and put into baking dish and bake one-half hour in 325-degree oven. Add one cup cold milk to pudding and bake two hours longer. Serve hot or cold, plain or with whipped cream or ice cream. -- - Mrs. Earle H. Hutchins * * * * * * Dried Fruit Pudding 1 package mixed dried fruit 112 cup sugar 1 cup orange juice 1 tablespoon cornstarch, Jess 1 cup pineapple chunks may be used for a thinner drained, save juice pudding 2 tablespoons lemon juioe 3 tablespoons water Cut up fruit. Add all juices and sugar. Cook for 15 to 20 min utes, or until fruit is Goft. Add pineapple chunks. BJ.end corn starch and water and add to the fruit mixture. Cook until pud ding is thick. Serve with light cream. This recipe serves six. -- - Mrs. John Snuff.er 29 DO YOU WANT INSTANT COMMAND COOl(ING? COOi( WITH GAS! e ON IN AN INSTANT - e OFF IN AN INSTANT - e INFINITE CONTROL WITH BURNER-WITH-A-BRAIN e INFRA-RED SMOKELESS BROILING e THE NEWEST, MOST MODERN OF RANGES . ,.. !1 ~';.~TFORD GAS COMPANY 30 MRS. WILLIAMEE AND DAUGHTER When Mrs. R obert William ee of 248 Ludlow Rd. w ants to especia lly please her family she makes Belles of Fra nce, a da inty and delicious dessert. She is ii communicant of St. J ames Church, and a member of the Newcomer's Club of the Manchester YWCA. * Belles of France 3 egg whites 1/a cup butter, melted and l/ 2 cup sugar cooled 113 cup sifted flour 1 teaspoon vanilla 113 cup finely ground almonds whipped cream and fruit Heat oven to 400 degrees. Beat egg whiteG until frothy. Gradu ally beat in sugar and keep beating until stiff. Fold in remainder of ingredients. Use two tablespoons batter for each belle. Drop two inches apart on greased baking sheet. Bake 8 to 10 minutes, until lightly browned. Loosen immediately with spatula and form into little cones. Seal by lapping over edges. Cool. Toothpicks may be used to hold cones until cool. Mix whipped cream with strawberri.es, blueberries or any fa vorite fruit and fill cones. For Valentine's Day, Mrs. Williamee tints the cream pink and mixes it with strawberries. 31 MRS. BRANTNER Mrs. Allison Brantner of 5 N. Elm St. often serves Flaming Cherry Jubilee on Feb. 22 as a fitting tribute to our first president. She is a member of South Methodist Church. its Chancel Choir, Edgar Circle and commission on membership and evangelism; the Newcomer's Club of the Manchester YWCA and the Women's Auxiliary of Manchester Memorial H ospital. * Flaming Cherry Jubilee 1 can (one pound) pitted 1 tablespoon lemon juice black cherries Vi, teaspoon lemon peel 2 tablespoons cornstarch 112 teaspoon almond extract 2 tablespoons sugar Drain cherrioo and save Jmce. Mix cornstarch and sugar in chafing dish; stir in juice; add cherries and place over direct flame. Cook until juice is clear and slightly thickened, stirring frequently. Stir in remaining ingredients. Place over water jacket to keep hot for serving. Just before serving s-:;>oon thvee to four tablespoons of brandy over the cherry mixture and ignite. When the flame dies down spoon the cherries and liquid over vanilla ice cream. Yield, six servings. 32 "Chocolate Refrigerator Cake," according .to Mrs. William G. Bryce of 173 Irving St., "is a boon to hostesses who like to prepare food well in advance of entertaining." She is a member of St. Mary's Episcopal Church a nd active in Jts Sunday School, and a member of the Junior Century Club of Ma nchester . Chocolate R e*fr igerator Cake 10 ounce package chocolate 1 cup heavy cream, whipped bits 1 t.easpoon vanilla 2 tablespoons sugar 1 14-ounce sponge cake 3 tabloopoons cold water chopped nuts 3 eggs separated Melt chocolate bits and sugar in top of double boiler until smooth, add water and beat with a spoon. Remove from heat. Beat egg whites until stiff. Mix whipped cream with vanilla. Add egg yolks to chocolate mixture and stir well. Fold in egg whites and whipped cream . Slice sponge cake in narrow Gtrips. Line bottom of tube pan with strips and cover with chocolate mixtur·e. Repeat process, ending with chocolate mixture. Garnish with chopped nuts on top if desired. Refrigerate 24 hours. Serve with w.Ripped c11eam topping if desired. * * * * * * Mrs. Albert J . Robinson of 229 H enry St. says tha t Boysenberry Cream is a "light, delicious a nd simple dessert." She was a former teacher in the Manchest er School Syst em. She is a member of Ema nuel Lutheran Church, Lydia Circle of Emanuel Church Women, the Ann Spencer Red Cross Nurses' Aide Corps, and was a former Girl Scout commissioner . Boysenbe*rr y Cream 1 large can boysenberries 1 cup berry juice and water 1 package raspberry gelatin % pint heavy cream 1 cup boiling water Drain boysenberries and reserve juice. Dissolve gelatin in boil ing water. Add berry juioe and water to measure one cup. Mix and fold in boysEo11berries. Whip cream. When gelatin is set fold in whipped cream and refrigerate until cold. This recipe &erves six to eight. * * * * * * Cherry Cobbler 1 can red cherry pie filling 113 cup milk 1 egg 1 cup flour 14 cup sugar 2 teaspoons baking powder 3 tablespoons melted short- % teaspoon salt ening 1 teaspoon almond extract Put pie filling in baking dish. Beat egg, add sugar, shortening and milk. Add dry ingredients and beat thoroughly. Cover cherries with batter and bake in 350-degree oven for 30 minutes. Serve warm or cold, topped with whipped cream. Yield: Eight erving - - - Mrs. Allison Brantner 33 MRS. STRINGFELLOW AND STEPHEN rs. J am es Stringfellow of 41 Nike Circle brought t h e recipe for Fruit Cocktail Dessert from France wh ere sh e lived While h er husband was station ed there with the U.S. Army. She is a n a tive of B ermuda, a United Sta tes citizen, and h as lived in Manchester three years. She is a member of St. Mary's Episcopa l Church and is very active 1in its Sunday Sch ool. Fruit Cocktail* Dessert 2 cups flour 1 large (1 pound and 13 1%, cups sugar ounceG ) can fruit cock 1 teaspoon salt tail, drained 1 teaspoon baking soda 2 teaspoons vanilla extract 2 eggs Mix all ingredients thoroughly by hand. Pour into a greased 9 x 13-inch baking pan. Top with 1 cup chopped nuts (pecans or walnuts) and 1 cup brown sugar. Bake in 350-degree oven for 40 minutes. Serve warm plain, with whipped cream or with ice cream. * * * * * * Whipped Banana Topping 1 ripe banana, peeled 1h cup Gugar 1 egg white Y2 teaspoon vanill: dash salt Slice banana into bowl and add other ingr.edients. Bee'" ~ell rotary beater or electric mixe1· until mixture is smooth, light and fluffy. Chill if desired. Makes a bout 11/a cups topping. Mrs. Behen says this topping is at its best when served within an hour of preparing. - -- Mrs. Stanley Beben 34 Orange R efrigerator Torte 22 graham crackers, crushed 1 pound marshmallows 112 cup melted butter 1 cup orange juice 3 tablespoons sugar 1h cup heavy cream, whipped 14 teaspoon cinnamon Blend sugar, spice and butter with crushed crackers. Line but tered pan, reserving one-half cupful of crumbs for topping. Us·e 8 x 8-inch pan or two-quart oblong size. Chill crust. Melt marsh mallows in top of double boiler over boiling water. Cool slightly. Blend in orange juice and chill in refrigerator. After chilling stir until completely blended and fold in whipped cream. Pour mix t ure into crumb crust and chi11 over night. This torte serves 10 to 12. --- Mrs. Herman Petersen Dedicated. to serving your pharmaceutical needs with all prec1s1on.. . THE OLD WELDON DRUG CO. N10W A:'J'I A N1EW l'OCAIJ'Jl.ON 767 MAIN STREET 11ELE3PHON1E 643-5321 Free parking in front-or at the rear in Birch Street Parking Lot 35 Pies and Pastries MRS. ENOS STAMBO Mrs. Enos Stambo of 14 Lawton Rd. says that Sour Cream Rhubarb Ple is "deliciously different." She is a member of South Methodist Church and its Hollis Circle, and a member of the Newcomer's Club of the Man chester YWCA. Sour Cream* Rhub arb Pie 1 nine-inch unbaked pie 1¥2 cups sugar shell 1 tablespoon flour 11,4 cups cut up fresh rhubarb 3 eggs, separated 1 cup sour cream 6 tablespoons sugar Put rhubarb in pie shell. Mix sour cream, 1¥2 cups sugar, flour and £>lightly beaten egg yolks. Pour mixture over rhubarb. Bake in 350-degree oven one hour. Cool slightly. Gradually add remain ing sugar to egg whites and beat until stiff. Spread over pie and bake 20 minutes in 350-degree oven. 36 "With a family as fond of raasms as mine is," Mrs. Warren L. Blackwell of 369 E. Middle Tpke. says, "I h ave many recipes using them and R a isin Crea m Pie 1s one of the best." She is a member of Second Congregational Church, plays cello w ith the Manchester Civic Orchestra , and is a member of the W om en 's Auxilia r y of Manchester Memorial Hospital. * Raisin Cream Pie 1 packag,e raisins, ground Va cup sugar 1% cups homogenized milk or 1/s teaspoon salt light cream 11/2 teaspoon vanilla 1 egg, beaten Mix all ingredients together and make a two crust pie. Bake in 425-degr,ee oven for 35 mim tes. * Pie Crust 1h pound lard, softened at 111 cup cold water room temperature 1 teaspoon salt 3 cups flour Cut shortening into dry ingredients with two knives or pastry blender. Add water gradually. Mix and shape into ball, handling lightly. Roll out two crusts on fl our,ed board. This makes crust for large, 10-inch pie. * * * * * * Strnwberry Glace Pie 1 bak 37 MRS. RONALD VERNIER "Sweeter than Springtime" is the way Mrs. Ronald W . Vernier of 35 Milford Rd. describes her Apricot-Peach G1ace Pie, which she makes for gala occasions. She is a member of St. Mary's Episcopal Church, president of the Women's Auxiliary of Manchester Memorial Hospital, and ~ member of Lutz Junior Museum. Apricot-Peach* Glace Pie Pie Crust 113 cup vegetable shortening pinch of salt or lard (rounded) 3 tablespoons cold milk 1 cup flour Blend shortening and flour well and add salt and milk and once again blend well. Form in round ball and roll out thin for one crust. Place in eight-inch pie shell and brush with cream or milk. Bake in 350-degroee oven for 20 minutes. Pie Filling teaspoons unflavored 1,4 cup sherry win~ gelatin pinch salt 2 tablespoons cold water 1 No. 2% can cling peach 1 cup apricot preserves halves whipped er.earn Sprinkle gelatin over cold water to soften. Put apricot prooerves in pan and bring to boil; stir in gelatin until dissolved and add sherry wine and. salt. Cool mixture until it begins to thic~en. Drain peach halves well and place in baked pie shell, cut sides down and overlapping. Gently pour apricot mixture ov.er the peach halves. Refrigerate until apricot filling sets. Garnish with whipped cream. 38 A traditional dessert in the home of Mrs. John B. Spring of 223 Kelly Rd., Wapping, is Cream Cheese Pie, which she makes from a family recipe. Mrs. Spring is a member of St. Mary's Episcopal Church, Manchester, a member and past president of Beta Xi Chapter of Manchester of Beta Sigma Phi sorority, and vice president of the sororJty's Area Council. * Cream Cheese Pie 4 packages (3 ounce) cream % cup sugar chees,e, whipped 2 teaspoons vanilla 3 eggs, beaten 1 teaspoon lemon juice Combine ingredients and bea.t until light. Pour into a graham cracker crust. Bake in 10-inch pie plate (preferably glass) in a 350-degree oven 15 to 20 minutes. Remove and cool five minutes and pour topping over pie. Return to oven and ba~e 10 minutes. Remove from oven, cool and refrigerate for five hours. This recipe serves 10 to 12 and may be mad,e a day ahead of use. Topping 1 cup sour cream 1 teaspoon vanilla 31/2 tablespoons sugar Blend ingredients and pour over pie. Graham Cracker Crust 20 square graham crackers 14 cup butt,er or margarine (Approximately two cups softened at room temper crumbs) ature 3 tablespoons sugar Place crackern in plastic bag or between two sheets of waxed paper and roll to fine ,even crumbs. Put crumbs in bowl. add soft butter and sugar and blend well with fingers. Put crumb mixture in 10-inch pie plate; set sma!Ier pie plate on ton of crumbs and press firmly to make an ev.en layer of crumbs on bottom and sides of pie pan. Bake in 350-degree oven for 8 minutes. * * * * * * Quick Peach Cream Pie 1 nine-inch graham cracker 1 small can sliced yellow pie shell cling peaches 1 package instant vanilla 1h pint heavy cream, whipped pudding Open peaches and drain. Cut slices in half. Make vanilla pudding and mix wil;h peaches and pour into pie shell. Let set in refrigera tor. Before serving top with whipped cream. A ready-made gra ham cracker crust may be us.eel . This pie serves six generously. --- Mrs. Kenneth E. Van Riper 39 k=-- MRS. ERNA LASHINSKE Mrs. Erna Lashinske of 87 Ca mpfield Rd. makes Sour Cream Twist s each yea r for a homebaked foods boot h a:t a Christmas sale at Zion E vangelical Luthera n Church, w her e she is one of the oldest m embers of the Ladies Aid, a past president of the group, a nd a m ember of the Alta r a nd Va lpo Guilds. Sour Cream* Twists 4 cups sifted flour 111. cup warm water 1 teaspoon salt 1 cup sour cream 1 cup shortening, (part 1 whole egg butter) 2 egg yolks 1 package dry yeast 1 teaspoon vanilla Sift flour and salt into mixing bowl. Cut in shortening. Dis olve yeast in warm water and stir into flour mixture. Add sour cream, well-beaten eggs and vanilla and mix well. Cover dough with damp cloth and refrigerate two hours. Roll half of dough into oblongs 8 by 16 inches each on board prinkled with granulated sugar. Fold ends toward center, sprinkle dough with sugar and roll again to original siz,e. Repeat this pro cedure three times, then roll dough one-quarter-inch thick and cut into one- by four-inch strips. Twist sugared Gtrips like crullers and place on ungreased baking sheet. Bake in 375-degree oven for 15 to 20 minutes, until done. Remove from sheet im mediately. This recipe makes about three dozen twists . * *Ch *e ss* Pi *e * 1 s tick butter (14 pound) 1 teaspoon vanilla llh cups sugar 1 9-inch unbaked pie shell 3 eggs Have butter at room temperature and cream soft butter and sugar. Beat eggs until frothy and continue beating while add ing spoonsful of the creamed butter and sugar mixture. Add vanilla and mix. Put into unbaked pie shell and bake in 350-degree oven for about one hour. - -- Mrs. J oseph A. Adams 40 Farina Pie 1 cup flour 2 cans evaporated milk 1112 pounds farina meal 2 cans water 3(i, pounds sugar 3 pounds chick.en, boned 1 teaspoon salt and cut up in small pieces dash cinnamon 2 pounds pork, cubed in 12 eggs Bmall pieces 1 pound butter 1 teaspoon gravy coloring 1 tablespoon shortening and flavoring Soak farina meal overnight in evaporated milk and water. Brown pork and chicken in small amount of fat. Remove from pan and add fom· tablespoons flour and a little water and gravy flav oring to the pan. Season with salt to taste. Sauce should be quite thick so it will not boil out during baking. Cream butter and short ening with sugar. Add eggs om· at a time and mix. Add farina meal and remainder of dry ingredients and mix thorough!y. Grease a large baking pan. Pour half of farina batter in the bot tom then add meat and sauce. Cover with remainder of farina batter. Bake in moderate oven (325-degreoo) three hours. Test with knife and if it comes out smooth the pie is baked. Mrs. Stringfellow says that the pie is a necessary adjunct to a real Bermuda Christmas dinner and should be eaten accompanied by a glass of sherry wine. -- - Mm. James Stringfellow * * * * * * Apple Pie in a Sack 1 unbaked nine-inch pie shell 14 teaspoon allspice 4 or 5 large baking apples 14, teaspoon cinnamon 112 cup sugar (for filling) 2 tablespoon lemon j ui0e 2 tablespoons flour (for 1h cup sugar filling) 1h cup flour 112 teaspoon nutmeg 1h cup butter Make pie crUtst and place in nine-inch pan with fluted edges. Pare. core and quarter apples and cut quarters crosswise to make chunks. Place in large bowl. Make filling of sugar, flour and spices and sprinkle over ap ples and toss to coat well. Put in pastry shell and drizzle with lemon juke. Make topping of Bugar flour and cut in butter. Sprinkle over apples and cover top . Place pie in large heavy brown paper bag and fold the end over and fasten securely with clips or pins. Plac,e on cooky sheet. Bake one hour in 425-degree oven. Do not peek. Split bag to remove pie and cool on rack. -- - Mrs. Pierre J. Marteney 41 Cracker Pie 20 crackers 1 cup sugar 1 teaspoon baking powder 1 teaspoon vanilla 1,4 teaspoon salt 112 cup chopped walnuts 3 egg whites 1 cup whipped cream Grease nine-inch oven-proof glass pie plate. Roll crackers into crumbs and add baking powder and salt, Bet aside. Beat egg whites until stiff and mix in sugar, vanilla and walnuts. Fold crumb mix tur,e into egg whites. Pour into pie plate and bake in 350-degree oven for 35 minutes. Cool, cover with whipped cream and chill for at least two hours before serving. The pie, Mrs. Lilley says, tastes a little like pecan pie. * * * * * * Peach Pie 1 cup sugar I,1.1 teaspoon almond ·extract 2 tablespoons flour 5 or 6 peacheG, sliced 2 tablespoons butter unbaked pie shell 2 or 3 eggs, beaten Blend s ugar, flour and butter, add eggs and flavoring and pour over peaches which have been plaoed evenly on bottom of un baked pie shell. Bake 15· minutes in 450-degree oven and then de cr,ease temperature to 350 degrees and bake for 30 minutes. Peaches may he covered with lattice pie crust if desired. -- - Mrs. Carl C. Hultgren 42 We Agree - We Shop Here for Wide S•l.ctlon, High Quallty and Low Prices In (i)UALITY MEATS We also !'!peciallze in whole or half meat aeatures care· fully cut, wrapped, marked nnd quick frozen for your own free'l.er or kept in n food locker here. A J~o container~ and wrnppinR" mat erinl~. L. T. WOOD LO<.:KER PLANT and Ml-~ A'l' MAKKl-~ 'l' 51 BISSl<~L.L STREE'l'-PHON~~ IH3·1'l ·12·t PLENTY or FREE PARKING SPACE 43 Main Dishes MRS. J ESSE S. BETTINGER Mrs. Jesse Bettinger of 50 Morse Rd. often makes Applesauce Meat Balls from an old family recipe. She is a member of St. Mary's Episcopal Church and its St. Mary's Guild ,and Girls' Friendly Society Sponsor s; the Women's Auxiliary of Manchester Memorial Hospital and Sunset Rebekah Lodge. Applesauce* Meat Balls 2 pounds ground beef 1 egg, beaten 1 cup crushed corn flakes 112 cup applesauoe 1 onion, chopped 11;2 teaspooru; Bait Vs teaspoon pepper 2 small cans tomato sauce l;4 teaspoon garlic salt Mix all ingredients, except tomato sauce and form into small meatballs. Place in uncovered casserole and pour tomato sauce over the top. Bake in 350-degree oven for one hour. This recipe makes about 25 r:ieatballs and will serve six to eight. For a smaller amount, the recipe may be divided in half . 44 "Stuffed Veal Roll is a hearty main dish for cold weather meals," Mrs. Dona ld S. Conra d of 14 H a rva rd Rd., says. She is a m ember of South Methodist Church a nd its Stanley Circle a nd WSCS; a member a nd past president of Lutz Junior Museum a nd a member of its Volunteer League, a nd a m ember of the boa rd of directors of the Ma nchester Public H ealth urses A ssocia tion. She is a past president of Bowers School PTA, a past president of Ma nchester PTA Council a nd a volunteer in the Red Cross Blood Program . * Stu/ fed Veal Roll 2 pounds veal cutlet, cut or salt and pepper to taste pounded thin 14 cup celery, finely chopped 2 cups Gtale bread crumbs 14 cup onion, finely chopped (as for poultry stuffing) margarine or butter 1 egg, beaten slightly Saute onion and celoery in margarine or butter until soft. ToSB with bread crumbs, egg, salt and pepper to make stuffing. A little hot water may be added to mixture if bread is dry. Place stuffing evenly on veal cutlets. Roll as for a jelly roll and tie securely with string. Brown on all sides in drippings or oil. Place browned rolls in shallow baking dish. Pour two cups tomato j uice, seasoned with one-quarter to one-half teaspoon thyme, over veal rolls. Bake in 350-degree oven for about one hour and a quarter. Baste frequently to keep meat moist and giv·e a nice reddish brown color to rolls. Add a small amount of hot water if juice boils down too rapidly. To serve remove string, place on heated platter and cover with sauce. This recipe serves four or five. * * * * * * Chinese Beef 2 pounds flank steak 14 teaspoon ground ginger 3 tomatoes 14 cup soy sauce 3 green peppers l/ 2 teaspoon sugar 2 tablespoons olive oil 1 pound can bean sprout.3 1 clove garlic 1 tablespoon corn starch 1 t•easpoon salt 14 cup water dash pepper Cut flank steak in thin strip:;, across the grain of the meat. Cut tomatoes in quarters or smaller if they are large. Cut green peppers in big chunks. Heat oil in large heavy skillet. Add beef ,-trips, crushed garlic, salt, pepper and ginger. Fry over high heat until brown on all sides. Season with soy sauce and sugar. Cover and cook slowly for five minutes. Toss in tomatoes, peppers and drained bean sprouts. Cov·er and cook briskly for five minutoo. Make a smooth paste of cornstarch and water. Add to beef mix ture and cook until sauce is thickened slightly. Stir occasionally. Serve piping hot over steamed rioe. This recipe serves four or five. - -- Mrs. Donald S. Conrad 45 MRS. H OWARD LATIMER JR. Outdoor meals are pr ime favor ites of the family of Mrs. Howard La timer J r., 95 Trout Stream Dr ., Vernon, a nd she m ak es Barbecued Turkey often . She is a member of Ooncordia Luthera n Church, the Vernon Junior Women's Club and Manchester Area Alumni of P i Beta Phi sorority. Barbecued Turkey Wash inside and outside of turkey in salt water. Pat dry Remove pin feathers. Salt body cavity and neck cavity. Pack stuffing firmly into body and neck cavity of bird and secure well with skewers. Put one spit fork on rod. Insert rod through both neck skin and breac;t bone, bringing rod out above or below tail, adjusting for balance. Put second spit fork on rod and insert spit forks in breac;t and tail areas. Rebalance as necessary. Tie wings and drumsticks to prevent flopping. BrUBh with melted butter. Cooking thermometers may be used, or allow 12 to 14 minutes per pound barbecuing time. With ther mometers, insert in heavy part of breast and barbecue until ther mometer registers 190-degrees. About 21/2 hours for 12-pounrl turkey. Attach spit to motor and start. Sear turkey, but do not let skin blister. The turkey is self basting and juices will come to the sur face and bubble during cooking. Remember to continue adding briquets if necessary to keep a hot ffoe. Giblet *Stuffing (For 12 to 14 Pound Bird Simmer for two hours heart, neck and gizzard in five cups water with a srnall onion, stalk of celery and salt and pepper . Add the liver the last half hour. Cool. Melt one-half cup butter in a large skillet. Add one-half cup chopped onion and one-half cup chopped celery. Saute until tender. In a large bowl, mix one large bag of seac;oned croutons with sauted onions and celery. Grind up giblets and add to mixture. Mix in one egg, one teaspoon salt and one-quarter teaspoon pep per. For moist stuffing, mix in lightly with fork just enough br.oth (about 2 to 21/2 cups) to moisten all biiead crumbs. Re frigerate uniil :rieady to use. 46 "Chicken Divan," Mrs. Cha rles E . Bodema nn Jr. of 17 Hoffman Rd. says, "is a fine ma in dish for a party menu ias it can be made in advance of serving time." She and her family are members of Emanuel Lutheran Church , where she is a member of Ruth Circle and Ema nuel Church Women and chairman of a libra ry committee. Chicken* Divan 111 cup butter 1 teaspoon salt Vi. cup flour 1/8 teaspoon pepper 2 cups chicken stock 6 stalks cooked broccoli % cup heavy cream whipp::d 112 cup Parmesian chees.e 3 tablespoons cooking 12 slices cooked chicken .sherry Melt butter, blend in flour; add chicken stock and cook until thickened. Fold in whipped cream, sherry, salt and pepper. Ar range broccoli on heat proof platter and cover with half of the sauce. Add one-quarter cup cheroe to remaining sauce. Place liced chicken 0ver sauce covered broccoli. Pour remaining sauce ov·er all. SDrinkle with remainder of cheese. Brown under broiler two to three minutes. If made in advance of serving place in 375- degree oven about 20 minutes oY until heated through. This recipe ::;erves six. * * * * * * Manicotti Filling 1 pound Ricotta cheese (do salt not subGtitute) pepper 1 egg 14 cup Mozzarella cheese, chopped parsely shredded * Shells 2 shot glasses (1 ounce each) 2 shot glasses (1 ounce each) of flour of water 2 eggs Mix the six ingredientB of the filling recipe in small bowl and set aside. Mix ingredients for shells in another small bowl and beat until batter is free of lumps. Heat electric fry pan to 350 degrees (an ordinary fry pan may be used) . Pour small amount of shell batter in skillet, as if making small pancakes. Fry one minute on one side only. Cool a few minutes on waxed paper. When cool, spread some filling down the center of each pancake shell and fold ov•er to look like flat cigar. (This can be done ahead of time and refrigerated until one hour before dinner). When ready to eat cover the manicotti with a favorite spaghetti sauce. Put a piece of mozzarella on each manicotti. Sprinkle with grated parmesan chee8e. Ba~e in 350-degree oven until heated through, about 30 to 40 minutes. This re~ipe, Mrs. Newirth says, makes enough manicotti for four. To mcrease recipe always use the same proportions, one ·egg to one shot glass of flour and one shot glass of water. --- Mrs. Davis Newirth 47 MRS. GEORGE SMITH As the w;ife of a minister , Mrs. George Smith of 47 Spruce St. ds often called upon to dona te to church suppers and makes Surprise Meat Loaf for those occasions. H er husband, is pastor of the Presbyteria n Church. She is a member of the church choir and Na than H ale School PTA. * Surprise Meat Loaf 1 pound ground beef 2 teaspoons salt 112 pound ground pork 1,4 teaspoon pepper 1h pound ground veal 1 cup tomato juice 2 eggs, beaten % pound sharp cheese, 14 cup chopped onion cut in strips Combine all ingredients .except cheese. Pack half of mixture in loaf pan, place strips of cheese on top, cover with remainder of meat. Bake in 350-degree oven one hour. Remove from heat and let stand five minutes before slicing. Chicken* * * Casserole * * * 1 stewed chicken or one 1h pound smooth processed canned chicken cheese 8 ounces wide noodles 1 cup mushroom soup Stew chicken in salted water and cool in broth, or remove canned chicken from broth. Cook noodles in broth until tender. Cut chicken into bite size pieces. Add cheese, (and Mrs. Hutchin says she prefers Velv·eeta for her casserole) soup, chicken and noodles and place in 12 x 14-inch baking diBh. Top with buttered bread c rumb ~ . Bake in 350-degree ov.en, 30 to 40 minutes. Thi serves four generously, Mrs. Hutchins says, although the broth is not used in the carneroJ.e, it can be served another time clear, or with rice and vegetables. - - - Mrs. J ohn F. Hutchins III 48 Mrs. J ohn Snuffer of 225 Autumn St. is a member of North Methodist Church. She was chairman of a P eruvian supper at the church a nd made Peruvian Barbecued Beef for the event. She is secretary of missionary education of the Women's Society of the church and a member of the Highland Park PTA. She a nd her husband are members of the Couples Club of the church and the Manchester Square Dance Club. * Peruvian Barbecued Beef 2 pounds tender beef cut in 6 peppercorns one-inch strips and sliced 14 teaspoon saffron very thin 1 clove garlic, minced llh teaspoons salt 1 cup tarragon vinegar 112 teaspoon dried ground 1h cup water chili peppers 14 cup olive or salad oil Select a tender cut of meat such as Girloin. Mix together in a bowl the salt, chili peppers, peppercorns, saffron, garlic, vinegar and water. Marinate the meat in the mixture overnight in the refrigerator. Drain the meat, r€serving the marinade and brw;h the strips with oil. Broil until it is at the desired degree of rare ness. Baste with marinade during broiling period. Thill recipe makes 10 to 12 servings. Mrs. Snuffer said that in Peru the meat is cut into cubes and threaded on skewers. She felt that in serving a large group the strips were more practical. Mrs. Robert Reault of* 74 * Schaller * * Rd. * use * s her mother's recipe for Pot Roast and finds that it is failure-proof. She is a member of St. Mary's Episcopal Church, the 50-50 Club of the church, the Women's Club of Manchester and a council delega:te for the Waddell School PTA. Pot *Roast 1 pot roast, about three 1 beef boullion cube pounds (chuck or round 1 cup hot water Gteak) fat or cooking oil 1 medium onion salt to taste 1 tablespoon vinegar 3 or 4 peppercorns 1 tablespoon corn syrup Saute onion until clear in hot fat or oil in Dutch oven or heavy sauce pan. Add pot roast and brown thoroughly on all sides. Dis solve boullion cube in hot water, add vinegar and corn syrup. Pour liquid over roast and add salt and peppercorns. Cover and cook slowly until tender, about three hours. When tender, remove from liquid. Thicken juice with flour or cornstarch for gravy. Leftover pot roast, Mrs. Reault says, makes wonderful Beef troganoff. Beef Stroganoff* Cut leftover pot roast into ~ne-inch cubes and warm in gravy. Add one cup sour cr,eam and medium can of mushrooms to about two cupG of gravy. Serve over egg noodles. 49 MRS. LEMELIN AND JON As the mother of five youngsters, Mrs. Roger Lemelin of 41 Teresa. Rd. concentra tes on r ecipes that appeal to young appetites. Burgers-in-a Basket are one of her family's favorites, she says. She is a communicant of St . James' Church. She is a member of the Ladies of St. J ames, St , Francis Xavier Mothers Circle and the H artford Wheaton Club. * Burgers-in-a-Blanket 1 egg, beaten 1/z teaspoon ceJ,ery salt 1/z cup cracker crumbs 1/z teaspoon salt 2 tablespoons drained horse 1,4 teaspoon pepper radish 1 pound ground beef 1/z cup roetchup or chili sauce Mix all ingredients lightly and make into six "burgers" 01· round balls. Place on cookie sheet and bake 20 minutes in 375~ degree oven. Blanket 4 medium potatoes (cooked) 1 teaspoon salt hot milk 114 teaspoon pepper 2 tablespoons grated onion 1 teaspoon grated cheese Mash potatoes with hot milk, add remaining ingredients and beat until light and fluffy. Spread potatoes on tops and sides of burgers. Broil three minutes, three inches from heat. 50 MRS. GREGORY KELLEY Mrs. Gregory Kelley of 104 Delmonlt St. makes Cantonese Shrimp from a variaition of a recipe she had fior lobster. She is a member of the Little Thea tre of Manchester, and has served on the executive board of B ently School PTA for four years. * Cantonese Shrimp 3 tablespoons oil 1,4 cup water 1 clove crushed garlic 2 pounds shrimp, cooked l/2 pound coarsely ground and deveined pork 2 tablespoons cornstarch ~ cup soy sauce 1,4 cup scallions, (including 2 cups chicken broth tops) , chopped fine 1 teaspoon sugar 1 egg, slightly beaten Heat oil in large skillet; add garlic and pork and saute until pork loses its pink color. Stir in soy sauce, chicken broth and s ugar and bring to a boil. Add shrimp and stir until sauce is thick and clear. Stir in scallions. Pour slightly beaten egg over the shrimp mixture and stir until egg is just set. Serve ov·er rice or noodles. Mrn. Kelley said that when she makes this recipe she assembles all t he ingredients but does not cook it until about 20 minutes before serving. The sauce tends to thin out when reheated be- cause of the cornstarch. The recipe was originally prepared with 2 one-pound lobsters, cracked and cut in two-inch pieces. 51 A main dish which Mrs. George R. Hubba rd of 32 Buckingham St. often serves is H a mburger-Onion Pie, a recipe modeled after a Swiss variation. She is a member of North Methodist Church a nd sings in its choir, and a member of Bowers School PTA. * Hamburger-Onion Pie 1 cup biscuit mix 14 teaspoon pepper 113 cup whole milk or light 2 tablespoons biscuit mix cream (omit if using dry onion) l pound ground beef 2 eggG 2 medium onions, sliced, or 1 cup small curd cottage 14 cup dry minced onion cheese l teaspoon salt Mix one cup biscuit mix and milk and blend well. Knead 10 times on board lightly dusted with biscuit mix. Roll dough into a circle which will fit a nine-inch pi·e pan. Ease into pan. Saute beef and onions until meat has lost its red color. Add seasonings and two tablespoooo of biscuit mix to thicken. If using dehy drated onion this will absorb the liquid. Spread in pan. Beat eggs slightly and blend with cottage cheese. Pour over meat. Sprinkle with paprika. Bake 30 minutes in 375-degree oven. This makes six to eight servings. Mrs. Hubbard says Ghe allows about 30 minutes preparation time. * * * * * * Mrs. Kenneth E. Va n Riper of 333 S. Main St. is a native of Sweden but rates Bahamian Rice as one of her favorite dishes. She fa head of the Internationa l Club of the Manchester YWCA and a member of the Newcomer's Club of the YWCA. * Bahamian Rice 1 pound shrimp, cooked and 1 large onion, chopped peeled 1 large tomato, quartered 2 cups long grain rice, 2 medium bananas, sliced cooked and drained 1 tablespoon curry powder ¥2 package frozen green peas, (more if desired) cooked and drained butter or margarine, salt 1 can crab meat, cleaned and pepper to taste Fry onion golden brown in butter or margarine in large skillet and add tomatoes and bananas. Add a generous amount of butter or margarine and then put shrimp and crab meat in pan. Let mix tur-e Gimmer slowly for about two minutes, then add rice gradu ally while stirring with spoon or fork. Lastly, add salt, pepper and curry powrler. Let mixture heat through while stirring. This makes four to six servings and may be made a day ahead and heated in the ov·en before serving. 52 MRS. DANIEL STEWART Cra b and Artichoke Casserole is a favorite party dish of Mrs. Daniel D. Stewart of 55 School St. Mrs. Stewar t is a member of South Methodist Church ·and its Stanley Circle, and h as been a soloist and mem ber of its choir. She is a member of the Chaminade Musical Club and a former president of the group. * Crab and Artichoke Casserole 1 can (71/2 oz.) king crab 114, cups milk meat %, cup macaroni shells 2 tablespoons butter or 112 package frozen artichoke margarine hearts 2 tablespoons unsifted flour 112 package frozen mush 1 teaspoon salt rooms pinch of pepper 3 tablespoons sherry wine % teaspoon paprika 112 cup grated sharp cheddar 1 teaspoon instant minced cheese onion F lake the crabmeat with a fork and set aside. Melt butter or margarine in a saucepan and remov•e from heat. Stir in flour, salt, pepper and paprika to make a smooth mixture. Add onion and gradually stir in milk. Bring to a boil and then reduce heat. Sim mer five minutes and remove from heat. Set aside. Cook macaroni and artichoke hearts s·eparah:ly, according to directions on packages. Drain both well. Combine crabmeat, macaroni, artichoke hearts and froz,en mushrooms with the sauce and sherry wine. Mix together and place in casserole dish. Sprinkle top with grated cheese and bake ~n 350-degree oven 20 minutes, until bubbly. This may be made m advance and refrigerated before baking This serves two to three generously. · 53 ATTY. EDWIN LAVITT Edwin Lavibt of Upper Butcher Rd., Ellington, an a ttorney in Rockville, relaxes by preparing festive meals for his guest s. Braciole (Rolled Stuffed Steak ) is one of his specialties. He is former Rockville councilman. He is a member of Rockville Rota ry Club a nd its treasurer; and a member of the Tolland Arts Association and the Elks Club of Rockville. Braciole (Rolled Stuffed Steak) 1 top round Bteak Stuffing 112 pound cooked ham 1 hard boiled egg, chopped 112 pound lean pork salt 1 pound veal pepper 3 tablespoons parsley, 1 clove garlic chopped monosodium glutamate 1 cup bread crumbs or 2 cups stale br.ead Have the butcher butterfly a large top round steak and also have him grind together the ham, pork and v'eal. Season the steak to taste with garlic salt, salt, pepper and monosodium glutamate. Mix the ground meat with bread crumbs, chopped parsley, chopped egg and chopped garlic clove. (Atty. Lavitt says he p1iefens using stale bread, soaked in water and squeezed dry, to the bread crumbs). Place the steak out flat and spread the ground meat mixture over it evenly. Roll up the steak as you would a jelly roll. Tie with clean cotton string or close with sfoewers and Atty. Levitt says he prefers the string method. Simmer the steak about two houns in a favorite spicy spaghetti sauce. Remove from sauce and cut as you would a jelly roll. Serve hot covered with sauce and with Lavitt says, "plenty of spaghetti, salad and a favorite Italian wine." 54 MRS. C. HENRY ANDERSON Mrs. C. H enry Ander son of 157 Pitkin St., wife of t he pastor of Emanuel Lutheran Church , is rated as one of the best oooks in her husband's congregation. K aldolmar (Swedish Cabbage Rolls) a.re one of her specialties. She sings in t he Emanuel Choir, ds a member of Emanuel Church Women, Lydia and Ma rtha Circles, and the social ministry com- mittee of the church. * Kaldolmar (Swedish Cabbage Rolls) 11;2 pounds ground beef 1 medium onion, grated 1 cup cooked rice 1112 teaspoons salt 112 cup cold water ~ teaspoon pepper 1 egg head of cabbage Parboil cabbage in salted water about five minutes. Remove from water and drain. Separate leaves carefully. Mix other ingredients thoroughly. Plaoe heaping tablespoon of meat mixture in each cabbage leaf. Roll and fasten with a tooth pick or string. Brown on all sides in butter or drippings in fry pan. Place in casserole and pour a little of the wat·er in which the cabbage was boiled over the rolls. Bake in 350-degree oven 1% hours. Saucy* * Meat * * Loaves * * cup oatmeal 1112 teaspoons monosodium teaspoon salt glutamate teaspoon pepper 11/2 pounds ground chuck cup minced onion 1h cup catsup egg, beaten 1 tablespoon brown sugar cup milk 1 tablespoon prepared mustard Combine all ingredients except catsup, brown sugar and mus tard, mix lig·htly and shape into six to eight small meat loaves and place on baking sheet. Make topping of catsup, brown sugar and ~Uts tard ar,d "frost" each loaf with about one tablespoon of toppmg. Bake in 350-degree oven for 30 minutes. --- Mrs. Roger Lemelin 55 Veal Parmesan 4 ounces parmesan cheeBe 3 ounces provolone cheese, 1 egg sliced 1 pound Italian style veal 1 can mushrooms, optional 1 8 ounce can tomato sauce Beat egg slightly and dip each pieoe of veal in egg first then in parmesan cheese until well coated. Brown in generous amount of fat, preferably in stick-proof fry pan. Salt and pepper to taste. Butter 11/2 quart casserole and place veal in dish covered with a layer of provolone cheese and topped with a layer of mushrooms and tomato sauce. Cover and bake in 350-degree oven for one-half hour. This may be prepared ahead and placed in oven one-half hour before serving. If it is refrigerated before placing in oven allow extra time for baking. This recipe serves four. - -- Mrs. George R. Hubbard * * * * * * Ham-Banana Rolls G thin s lices boiled ham 6 firm bananas, peeled prepared mustard cheese sauce Spread each slice of ham lightly with mustard. Wrap ham around banana. Place on butttred shallow baking pan and pour cheese sauce over bananas. Bah in 350-degree oven 30 minutes or until bananas are tender and easily pierced with a fork. Serve rolls cov•ered with cheese sauce. * Cheese Sauce 1 % tablespoons butter 11/2 cups grated American 1% tablespoons flour cheese %, cup milk Melt butter, add flour and stir until smooth. Stir in milk slowly. Add cheese and cook, stirring constantly, until sauoe is thickened. Makes about one cup of sauce. -- - Mrs. Stanley Behen * * * * * * Pork Chop Casserole 4 loin or shoulder pork chops % cup rice 1 teaspoon salt 3 cups boiling, salted water % teaspoon pepper 4 thick slices tomato flour 4 green pepper rings 2 tabl·eL,...vvns shortening 4 thin onion slices Remove excess fat from chops sprinkle with seasoningB and dr\edge with flour. Brown in hot fat and place in greased casserole. Wash rice and cook five minutes in water. Place slice of tomato, pepper ring and onion slice on each chop; sprinkle with salt and pepper. Pour rice around chopB; cover and bafoe in moderate oven, 350-degrees, one hour or until rice and chops are tender. Add more water if neoessary. This recipe serves four. - - - Mrs. Herman Petersen 56 Salads and Dressings Salmon Mousse is a salad-like main course for hot weather fare. Mrs. Charles Gibson of 454 King St., South Windsor, serves it with Tomato Cucumber Mayonnaise for added zest. She and her family came to this area last J anuary from Denver, Colo. She is a member of Beta Sigma Phi sorority. * Salmon Mousse 2 envelopes gelatin l/s teaspoon paprika unflavored 2 cups Alaska red sockeye 112 cup cool water salmon (one pound can) 1h cup lemon juice 1 cup cream, whipped 112 teaspoon salt Soften gelatin in cold water and dissolve over hot water (set bowl in simmering water). Add lemon juice, salt, paprika and mix well. P our over well-flaked salmon. Fold in whipped cream. Pour mixture in loaf pan lined with waxed paper. Chill for sev eral hours. Unmold on platter garnished with greens. Serve with fresh tomato-cucumber mayonnaise. This recipe serves eight. * Tomato-Cucumber Mayonnaise 1 cup mayonnaiBe 1 teaspoon minced onion l/2 cup drained and finely l/2 cup cucumber, finely diced diced tomatoes Stir mayonnaise until smooth. Add other ingredients and stir. Chill. Serve with, or over, seafood salads. Instant onion may be used by adding cold water to the onions to freshen befor,e using. 57 Dill-Garlic Dressing 1;2 cup olive oil 2 teaspoons 1.mgar 1 egg yolk 1,4 teaspoon pepper 2 scant tabl·espoons vinegar 1 head chopped fresh dill 1 teaspoon salt 1 large clove garlic, minced Beat olive oil gradually into the egg yolk with a fork. Add other ingr·edients and let stand for a while to blend. Pour over tossed salad or greens. * Roquefort Cheese Dressing and Dip 2 eight-ounce packages 10 drops tabasco sau0e cream cheese 1 teaspoon salt Y2 pound blue or roquefort 4 tablespoons olive oil cheese mayonnaise 4 tablespoonB vinegar Have cream cheese at room temperature and cream until smooth. Add tabasco, vinegar, salt and crumbled blue or roque fort cheeBe and, lastly, olive oil. Mix until smooth in blender or with an electric mixer. Mrs. Pilver says the blender makes a smoother dressing. "The dressing," she says, "may be used as is for a dip and mayonnaise added (about one-third mayonnaise to two-thirds cheese mix)when used as a salad dressing. Without the mayonnaise the cheese mixture may be refrigerated for sev eral weeks. It is fine as a dip for potato chips, celery, carrots and cucumber sticks." -- - Mrs. Robert H. Pilv·er Mrs. Robert H. PHver* o *f E*c ho * Mou * nt *ain , Vernon, editor of the Rockville Journal, serves Chef's Salad, with ma ny of her own variations. She is a member of the Woodside Branch of the Church of J esus Christ of Latter-day Sa ints, Manchester, where she teaches Sunday School and serves as church school organist. She is also a member of the Connecti cut Archeological Society, National Geographic Society, Museum of Na tural History, New York City, Vernon Histonical Society and Psi Sigma Alpha national honorary political science fraternity. ,I• * Chef's Salad Use any choice of lettuce, gr.eens, cucumbers, celery, onions, pepper rings, radishes, tomatoes, in any combination. 2 hard boiled eggs, sliced 5 stuffed olives, sliced 1 envelope smoked turkey grated cherne or roquefort 1 envelope smoked beef cheese dressing. All ingredients should be lightly tossed, except the egg, which should be adcle MRS. HERMAN PETERSEN Mrs. Herman Petersen of Rt. 44A, Bolton Natch, entertains of.ten and likes to serve Pdneapple Layer Salad as it can be made in advance. She is a music teacher, a member of Emanuel Lutheran Church, a charter member of Connecticut State Music Teacher's Association, and a member of the Music Teachers Nationa l Association, * Pineapple Layer Salad 1 package strawberry 1 package lemon gelatin gelatin 11/2 cups hot water 1 cup hot water 3 ounces cream cheese at 1 cup chilled pineapple room temperature juice (from drained 1 cup heavy cream, pineapple) whipped l cup crushed pineapple, drained Mix one cup hot water and strawberry gelatin and stir until dissolved. Add pineapple juice and blend. Chill until partially set. Add crushed drained pineapple and pour into 81/2 x 5 x 21/2-inch loaf pan and chill until almost firm. Dissolve lemon gelatin in one and one-half cupt; hot water and chill until partially set. Mix soft ened cream cheese with whipped cream and fold into lemon gela tin. Pour over strawberry gelatin. Chill until v•ery firm. Cut into slices and serve on crisp, <'.old lettuce with dressing. Serves 12. 59 Molded Strawberry Salad 1 package strawberry 1 small can crushed pine- gelatin apple, drained 1 cup boiling water 1 mashed banana 1 small package frozen 1112 cups sour cream strawberries (commercial) Dissolve gelatin in boiling water and add fruit. Place in an oblong pan, about 9 by 13 inches and refrigerate until set. Now make another portion of the gelatin recipe and place in bowl until thickened. Tc>,ke set mixture from refrigerator and cover with sour cream and thickened gelatin and fruit mixture. Chill until firm. This recipe s·erves 10 to 12. - - - Mrs. Ernest Kjellson * * * * * * Mrs. Robert Visney of South River Rd., Coventry, serves Lime Salad as a cool addition to hot weather meals. She is a member of Second Con gregational Church, Coventry, th ~ Choraleers, a group of women singers; Wunnee Chapter of the Questers. Coventry Grammar School PTA, Coven try Historical Society, and Porter Libra ry Associa tion of Coventry, of which she is secret ary. Lime* Salad 11/2 cups hot water 2 tablespoons lemon juice 1 3-ounce packag•e lime 1 package cream cheese gelatin 112 cup mayonnaise 1 tablespoon grated orange 112 cup chopped cel·ery rind Mix water and gelatin together and stir until gelatin dissolves. While hot, add other ingredier,ts. Mix and place in mold or dish. Chill until firm. If ring mold is used, center of salad may be filled with cottage cheese and fruit. * * * * * * Strawberry Mold 1 No. 1 packag.e frozen 1 No. 1 can crushed pine- strawberries apple, undrained 2 packages strawberry 2 medium size bananas, gelatin mashed 11;'2 cups hot water 1 pint commercially soured cream Dissolv.e gelatin in hot water in large bowl. Add all other in gredients except sour cream. Place half the mixture in lightly oiled two-quart mold and let set. When firm spread with sour cream, saving enough to garnish salad when unmolded. Pour remainder of mixture over sour cream and refrigerate until firm. Unmold and garnish with dabs of sour cream, cherries or spiced apples and surround with fresh greens. All the ingredients, ex0ept sour cream, may be placed in mold at once and let set. When unmolded the salad may be covered with sour cream and garniGhed as desir·ed . - -- Mrs. Nicholas L . Krascella 60 MRS. NICHOLAS KRASCELLA E ach year Mrs. Nicholas L . Krascella of 376 Porter St. serves a holiday buffet and includes Molded Cottage Cheese Sa.lad as part of the menu. She is a past president of the Newcomer!s Club an:d the YWCA town com mittee, a nd a m ember of the Junior Century Club, Inc., the Ladies of St. J a mes and Highland P ark School P TA. Molded Cottage* Cheese Salad 1 cup evaporated milk 1 No. 1 can crushed pine- 1 cup mayonnaise apple (undrained) 2 tablespoons horseradish 1;2 cup nut meats, walnuts or 1 pound cottage cheese pecans 1 package lemon gelatin 1 cup hot water 1 package lime gel a tin Combine lemon and lime gelatin in large bowl and add hot water, evaporated milk, mayonnaise, horseradish, pineapple and cottage cheese. Mix together and add nut meats. Lightly oil a two-quart mold and fill with mixtur.e and refrig erate until set. Mrs. Krascella says this salad is best when made a day in advance of serving. * Gelatin* * * Mold * * 1 large package raspberry 1 cup crushed pineapple, flavored gielatin drained thoroughly 2 cupis hot water 1 can whole berry cran- 11;2 cups pineapple juice berry sauce l cup chopped apples 1/2 cup chopped pecans Dissolve gelatin in hot water and juice. Let stand and set in refrigerator one hour or until partially set. Mix in apples, pine apple, cranberry sauce and pecans. Pour into oiled mold or dish and put in refrigerator until firm. Serve on loettuce leaves. - - - Mrs. J amec Gleeson 61 /~~\ (# \.i.,1 ,T I r , --- Soups an d Stews Mrs. Edward Platz of 215 Hollister St. m ade Vat apa for a Gourmet Club Brazilian diinner. She is a member of St. Mary's Episcopal Church and its Altar Guild a nd the Women of St. Mary's; United Church W omen Red Cross, Women's Auxiliary to Manchester Memorial Hospital and Lutz Junior Museum. Vatapa* 2 pounds each of flounder 2 bay leaves, crumbled and sea bass or 4 pounds l;2 teaspoon powdered cumin white fish 2 cups evaporated milk 2 pounds s hrimp 2 tablespoons snipped 2 cups dry white wine parsley 112 cup olive oil 3 tablespoons white corn l;2 cup toasted blanched al meal monds, sliced salt, pepper, vinegar 2 onions, minced (about 1 teaspoon) and 2 clov.es garlic, minced cayenne pepper to taste 1h teaspoon oregano Cook the clean fish and shelled shrimp in one quart of liquid made of two cups water and two cups wine. Season with onion, garlic, cumin, oregano and bay leaves. Add salt, pepper, cayenne and vinegar to taste. When fish and shrimp are cooked, but not soft, remove skin and bones from fish and cut fish and shrimp into squares. Strain fish broth and two cui:s undiluted evaporated milk. Thicken with three tablespoons white corn meal by adding a little of the liquid gradually to the meal. Stir vigorously and start to simmer. Keep stirring until it is the consistency of a thin cream soup. Lightly brown fish and shrimp in olive oil and add to hot liquid. If desired, cubed white boiled potatoes may be added, but not enough to detract from the fish. Decorate ·each serving with toasted blanched almonds and parsley. Sprinkle grated or powdered nutmeg on serving:; individually. This dish may be served hot or cold. It may be made in advance and heated at serving time. This recipe serves eight. 62 MRS. PIERRE J . MARTENEY Mrs. Pierre J. Marteney of 345 Hackmatack St. makes Com Soup with Rivels from a Pennsylvania Dutch recipe. She is a member of the Junior Century Club, the YWCA town com mittee and Keeney St. School PTA. * Chicken Corn Soup with Rivels 1 four- to five-pound stew- 1,4 teaspoon pepper ing chicken or equivalent 1 onion pieces 1 stalk celery 3 quarts cold water 3 cups corn (dried, canned 1 tablespoon salt or fro:uen) Rivels 1% cups fl our 1 egg, slightly beaten Y2 teaspoon salt Make rivels by rubbing flour, salt and egg together between palms of hands to form lumps. Boil chicken with Balt, pepper, onion and ceJ.ery and cook until tender. Remove chicken meat from bones and reserve some of the best pieces for pot pie or other uses. Cut enough of the chicken to make two cups of meat. Bring broth to boil and add cut chicken, corn and rivels, stirring constantly while adding rivels. Cook about 10 minutes, stirring occasionally. Serve very hot. GarniBh with chopped parsley. Cooked rivels should be about the texture of boiled rice. Mrs. Marteney says this is a hearty soup that needs only a sali:d and des.sert to make a eornplete, well-balanced meal. This recipe makes 8 to 10 servings but can be halved. 63 Hot Borsch 1 bunch fresh beets or 3 tablespoons vinegar 2 large cans beets 3 tablespoons flour 1112 quarts water 112 quart milk salt to taste 3 "good" slices salt pork Slice beets and cook and use the water from the beets, plu enough to make one and one-half quarts and add salt and vinegar. Make a paste out of the flour and a little water and add to soup. Dice the salt pork and fry until crisp. Add to soup. Add milk to soup last. Cook until beets are done, about one hour if frrnh beet are used. Serve hot over pieces 01. boiled potatoes, hard boiled .eggs and slices of kielbasa. --- Mrs. T. Dye Hooper * * * * * * Mrs. George E. Thurber of 58 Turnbull Rd. has collected ma ny recipes through the years. Three of her favor.Lte vegetable recipes a re Squash Chips, Scalloped Tomatoes and String Beans wi1th Crumb Topping. She is a member of Second Congregationa l Church and its Women's Fellowsh ip, Orford P arish, DAR, a nd W addell School PTA. Squash Chips Summer Squash 2 tablespoons margarine l~ cup grated cheese salt and pepper to taste 1 tablespoon grated onion Slice uncooked squash thin. Arrange slices on a greased baking pan so they l:lre just ov•erlapping. Dot top of squash slices with margarine and sprinkle with cheese and onion. Season with salt and pepper and place under a hot broiler for about five minutes or until nicely browned. * * * * * * Pepper Cabbage % head medium size cabbage 1 cup sugar 2 stalks cel.ery 1 teaspoon salt 1h red pepper 1,4 cup white vinegar 112 green pepper 11/2 cups water Chop cabbage, celery and pepper quite fine. Add other ingre dients. Let stand a day or two before using. Mrs. Marteney says this is a "delicious cole-slaw-type salad or may be used as a relish for hot dogs or hamburgers and may be kept quite a while." - -- Mrs. Pierre J. Marteney 64 Vegetables Scalloped Tomatoes 2 cups stewed tomatoes % cup sharp cheese cut in 1 can tomato soup, Gmall cubes undiluted salt and pepper to taste 1 egg slightly beaten buttered crumbs 3 slices bread, diced You can use fresh tomatoes cut in small pieces or canned to matoes in this recipe. Mix all ingredients except buttered crumbs. Place in greased caseerole. Cowr top with crumbs. Bake in 350-degree oven one half to three-quarters of an hour. * * * * * * String Beans with Crumb Topping 1 pound string beans, cut 2 tablespoooo grated raw and cooked, or 1 can string carrots beans 1 tablespoon chopped parsley 3 tablespoons bacon :Y2 teaspoon grated onion drippings 14 teaspoon salt 1h cup dry bread crumbs Melt drippings, add crumbs and mix. Remove from heat and add remaining ingredients. Place hot, cooked string beans in s.erv ing diBh. Sprinkle with topping and serve. -- - Mrs. George Thurber 65 MRS. JOHN F . HUTCHINS III Mrs. John F. Hutchins III of 52 Oak St. has a simple recipe for Scalloped Eggplant, which, she says, may be served as a main course on meatless days. She is a member of the Newcomer's Club of the YWCA, and P.E.0., a philanthropic and educational national women's organization. * Scalloped Eggplant 1 large eggplant 1 teasP'oon sugar 1 can mushroom soup 1 cup grated cheese 1/ 2 cup bread crumbs 2 tablespoons butter Cube eggplant (do not peel) and soak in salt water 30 minutes. Drain and drop in boiling water and cook until tender. Drain well and arrange in layers with other ingredients, except cheese, in buttered one and one-half quart baking dish. Bake in 350-degree oven 30 minutes. Remove from oven and cover top with grated cheese. Return to oven and bake until brown. Serves four gen erously. * * * * * * Italian Style Eggplant 1 medium eggplant shortening or oil for frying 1 egg, beaten spaghetti sauce seasoned bread crumbs Slice eggplant thin. Dip each slice in beaten egg, then shake or roll in seasoned bread crumbs. Deep fry until golden brown. Do not drain but place fried slices immediately in casserole diGh. Pour spaghetti sauce over browned eggplant. Bake in 350-degree -0ven 15 to 20 minutes. - - - Mrs. Robert Visney 66 MRS. T. DYE HOOPER Mrs . T. Dye Hooper of Williams Rd., Bolton, makes Fnied Cabbage R elish from a recipe handed down from her Polish grandmother. She and her husband are associate matron and patron of T emple Chapter, Order of Eastern Star. Mrs. Hooper is a m ember of Bolton Congregational Church and a member of the a dvisory board of the Order of R a inbow for Girls. * Fried Cabbage Relish 3 onions 1 large can sauerkraut 1 small head of cabbage salt and pepper to taste Slice and brown onions in skillet . Shred cabbage and add to onions. Drain and thoroughly wash sauerkraut and add to onions and cabbage, together with s::i.lt and pepper. Fry about one hour. lVIm. Hooper says this is wonderful with grilled hot dogs. * * * * * * Lettuce and Pork % head medium Jettuce, 14 cup warm water shredded 14 cup vinegar 2 thin slices salt pork, diced salt and pepper to taste and fried crisp Place lettuce in bowl. Put crisp pieces of salt pork in measuring cup and add warm water and vinegar. lVIix and pour over lettuce, add salt and pepper to taste and serve while warm. --- lVIrs. T. Dye Hooper 67 Stuffed Mushrooms Allow three mushrooms (large) per person. l large onion 1;2 teaspoon pepper 1 teaspoon fresh dill or dill 1h teaspoon garlic powder weed 1 cup corn flake crumbs 1h teru;;poon sage 1/ 6 to 1,4 pound butter 1 teaspoon salt 1h cup cooking wine Chop mushroom stems and onions, add crumbs and seasonings. Melt butter and add enough to stuffing to moisten and add wine. Moisten mushroom caps in melted butter and fill with stuffing. Place in shallow pan and bake in 375-degree oven about one-half hour. The mushrooms will be softer if cooked covered but will keep their shape better if cooked uncovered, Mrs. Pilver said. She also mentioned that they are fine as hors d'oeuvres or as a vege table with steak or roast beef. --- Mrs. Robert H. Pilver * * * * * * Zucchini Casserole 2 to 3 tablespoons cooking oil 1 can (13% ounce) beef broth 3 pounds zucchini, sliced thin 1 cup grated parmesan cheese 3 medium onions, sliced thin salt and pepper to taste Have enough oil to cov,er bottom of large frying pan. Cook zucchini and onions in fry pan until zucchini is transparent. Add beef broth, mix well, continue cooking until nearly all of the broth has evaporated. Add one-half cup of grated cheese, mixing cal'efully. Add salt and pepper to taste. Put zucchini into two auart casserole; top with remaining cheese and bake in 350- degree oven until bubbly and cheese is melted. This can be pre pared the day before serving and baked just prior to serving time. --- Mrs. Howard Latimer Jr. * * * * * * Seasoned Coleslaw 1 cabbage, medium 2 carrots, medium large mayonnaise Shiled cabbage and grate carrots and mix. Season with celery salt, garlic salt, onion salt and add salad herbs if desired. Mix lightly with enough mayonnaise to moisten. Chill thoroughly. Mrs. Visney says that when living in France for more than a year while her husband was in the scrvioe, vegetables were sometimes scarce but cabbages and carrots were always available and she made this coleslaw often. Because it is so simple, she added, it is a good addition to summer menus. --- Mrs. Robert Visney 68 THE DRUG STORE THAT SAVES YOU MONEY! 942 MAIN STREET-MANCHESTER • PHONE 643-1505 • - "Shop Arthurs For All _. _ Of Your Family Needs!" 1PR!OMPT PRl3SOR!IPTll10N SBRiV,IC1E, plus FR!EE DEll.Jl~BRY • • • Visit Arthurs Large OOSME111C D£PAR,,MENT '-::!t I CONNECTICUT CHARGrnw1TH Now, just say - '" C ~ 1:.RGE CARO ~~ "CHARGE IT" l Welcome Here J Rice Pilaf 2 cups clear chicken broth 112 cup elbow macaroni 1 cup rice JJi, cup pignolia nuts 1 medium onion, finely salt and pepper to taste chopped butter Bring broth to boil and add onion. Saute uncooked rice in butter until very lightly browned and all rice is lightly coated with but ter. Brown macaroni .elbows and pignolia nuts in butter and add rice, elbows and nuts to boilillg chicken broth. Turn heat to low and cook in covered saucepan for about 30 minutes, until broth is absorbed. This recipe s erves six. This may be soerved as a change from potatoes, Gordon says and goes especially well with roast chicken or turkey, - - - George M. Gordon Here is real old fashioned goodness! And what variety-Choose from 30 flavors! At .. the plant, be sure\ o see our complete line of: .,. , Ice Cre~m Sticks, Sandwiches, Cups'. Deco rated Shces, Ice Cream Cakes and Pies for .. t he holidays. AVAILABLE AT YOUR NEAREST NEIGHBORHOOD ROYAL ICE CREAM DEALERS' STORE, or at our plant. ICE CREAM CO. INCORPORLA TED MANUFACTURERS OF ORFITELLl'S "SPUMONI" 27 WARREN ST., MANCHESTER - 649-5358 70 Hors d'oeuvres and Miscellaneous MRS. NEWIRTH AND DAUGHTER Cooking is the main hobby of Mrs. D avid N ewirth of 90 Crest vidge Dr., Vernon. She has many of her mother's recipes including one for P each Chu'tney. She and h er husband are both natives of Morristown, N .J., and came to Connecticut five years ago. They are active members of the Little Theatre of Ma nchester. * Peach Chutney 1 medium onion, chopped 2 tablespoons chili powder fine 1 cup candied ginger 1 clove garlic, mashed 2 tablespoons mustard seed 1 cup raisins 1 tablespoon salt 5 pound peaches, peeled and 1 quart cider vinegar cut up 21,4 cups light brown sugar Combine all ingredients in saucepan and bring to boil, stirring until sugar melts. Simmer, uncovered, until chutney ill thick and brown, about one hour. Stir from time to time. Let stand over night. Spoon into hot, sterile jars and cap. Mrs. Newirth says, "This is excellent served with lamb or curries of any kind. If you do not wish to store in jars simply half the recipe and keep in refrigerator until needed." 71 GEORGE M. GORDON George M. Gordon of 27 Glendale Rd. oooks as a hobby and began specializing in Armenian food which he learned to like as a child, hiis mother being Armenian . A native of Newport, R .I ., he has lived in Man chester, with his wife a nd family, six years. He is an engineering test pilot at Pratt and Whitney, Division of United Alircraft, East Hartford. * Dolma 1 cup rice 1 teaspoon sugar 2 cups finely chopped onions 1h teaspoon salt 36 (approximately) young, 14, teaspoon pepper tender grape leaves 1 large lemon 14 cup chopped pignolia nuts olive oil 14 cup raisiru; (optional) Saute onions in olive oil until soft. Add uncooked rice and other ingredients, except lemon and mix together. Cool. Place approxi mately two teaspoons of mixture, depending on size of leaf, on each grape leaf and roll into cigar-shaped dolmas, tucking in ends to prevent filling from falling out. Cover bottom of large sauce pan with grape leaves to prevent dolmas from. sticking. Pack dolmas rather tightly in pan over leaves. Add just enough water to cover dolmas and place an inverted plate on top of them. The plate should be just large enough to fit in pan. Cover saucepan and cook over low heat for about 1112 hours or until water is gone. Invert pan so as to remove dolmas intact on plate. Squeeze lemon juice over dolmas and sprinkle with a little olive oil. Chill and·· serve as appeti:oers. 72 Mrs. Allan R. Crittenden of 2141 Ellington Rd., Wapping, makes Fluffy Honey Dip as a dunking dip for strawberries or as a dressing for sliced pineapple or fruit salad. She is a charter member of Beta Xi Chap t er of Beta Sigma Phi sorority, and its Manchester Area Council. She a ttends Wapping Community Church and is a member of the Purdue Alumni Association. * Fluffy Honey Dip 1 cup sugar 2 egg whites, beaten stiff % cup honey dash salt 112 cup hot water %, teaspoon vanilla 1,4 cup mayonnaise Combine sugar, honey and hot water. Heat slowly, stirring until sugar dissolves. Then boil, without stirring, to the firm-ball stage at about 248-degrees if candy thermometer is used. Gradu ally beat hot syrup into stiffly beaten egg whites. Add salt and vanilla. Cool. The recipe may be varied, Mrs. Crittenden says, by using light corn syrup in place of honey and adding one table spoon orange peel with the mayonnaise. WiJfon 1 S Giff Shop 964 1!~~n:~~3~7;~~hesrer - Courtesy Mailing Counter - Wilton's Specializes In Fine EARLY AMERICAN REPRODUCTIONS •Fenton and Westmoreland glass •Eagles •Gregorian and Heritage copper •Book Ends •Wall Plaques in metal and wood • Ice Buckets • Royal Holland Pewter •Tole Trays • Shelley Bone China •Bar Accessories • Hallmark Cards • Pepper Mills • Colored Glass •Novelty Items •Clocks •Sconces • Religious Articles • Candles • Linen Towels and Framed Pictures •Huge assortment of Wood Items We Carry the Largest Selection of "HUMMEL" FIGURIES In This ATea! 73 DR'EA1M1S, C01M1E T',R1UE' YOUR "DREAM KITCHEN" Created Just For You Let our kitchen experts design your new kitchen without cost or obligation . . . Every detail designed to reflect your person ality. 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