MAR R IAG E CAKE

oun ds ou n d s ex Take five p of fe rvent devotion , three p tract e r of faithfuln s s , four qua ts of heartfelt satisfaction , one pound s ix e each of prudenc e and good nature , sc rupl s each of c onfidence e e and mature deliberation , eight ounces ach of g ntleness and mod e esty , tw lve scruples of matrimonial fidel ity , two pounds c onnu e bial felic ity , three quarts ecstatic nj oyment , one pound each of n patience , industry and economy , ine ounces each of discretion e and benevol nce , four ounces of neatnes s , half pound seeds of e virtu , one ounce essence of purity , seven pints sweetnes s of d S o s itio n m i p , Add to this one quart bal of a thousand ill s , five x e pints c ream of e cellence , one gall on milk of human kindn ss , M e ~ one hundred grains common sense . ix thoroughly with che r e e fuln s s , th n pour into the golden bowl of domestic happines s , lubricated with the oil of gladnes s and bake in the oven of bless e dn e s s m , heated with the fire of true love . While war spread with a frosting of gracefulnes s , In the center place the star of hope , e nc ircled with a wreath of smiles interwoven with pinks of pe rfec tion , and fasten the wreath with golden cords of harmony and s il ver threads of discourse .

Mrs . J , W , Paul (Her grandmother ' s c ookbook)

A V e V irginia B ach , irginia

E ES EL LIES L E R LISH , j , PIC K S

ORANG E MAR MALADE

1 orange 1 lemon 1 grapefruit sugar (see amount below)

e e e e Squeeze the juice of all thr fruits into bowl . R mov m m membrane fro e pty peelings . Grind the peelings through a m . the eat chopper . (Orange and lemon) Add these two to fruit juice . Put in refrigerator overnight ,

Grind grapefruit peel . Put in bowl and cover with cold

1 , water . Add teaspoon salt . Let stand overnight In morning , drain grapefruit peel . Cover with c old Water . Bring to boil and e drain . Do this twice more s o grapefruit peel loses bitt rnes s .

D . rain well , add to the juice and other peel Measure the 0 amount of fruit and juice and boil for 1 minutes . Add twice as much sugar to the mixture as you had fruit and juice when you x 1 2 started to boil it . (For e ample , cup fruit to cups sugar . 15 Cook , stirring to prevent burning , for about minutes . Test a littl e of the mixture to see if it has reached jelly stage . Allow to cool slightly . Pour in small jelly glas ses . When cold , seal wax with .

Mrs . William j . Cowan

G R E EN TOMATO PICKL E

7 2 . lb . green tomatoes gal c old water 3 small bottles Lilly Lime

Put First time : Wash and slice tomatoes . in water and

ix L et 2 4 . lime m ture . stand hours

For syrup

5 1 pt . vinegar tsp . whole allspice 8 1 lb . sugar tsp . celery seed 1 1 tsp . whol e cl oves tsp . c innamon

x Second time : Wash tomatoes . Put in 1 gall on water mi ed 24 with pound powdered alum . Soak hours . Mix e e Third time : Wash tomatoes again . one ounce powd r d 2 D ginger with gallons cold water . Soak several hours . rain . S : u yrup Cook syr p about hour or l ittle longer . Pour 15 over tomatoes and let stand few hours or overnight . Boil min

sl iced tomatoes . Mrs . William Cowan

- 1 V B V irginia each , irginia WATERMELON R IND PICKL E

1 8 gal . rind lb . sugar 1 c . Lilly Lime oz . stick c innamon 2 1 Tbsp . powdered alum oz . allspice 1 1 qt . white vinegar oz . whole cloves

To 1 gallon of rind soak overnight in water to which has been added cup of L illy Lime and 2 tablespoons powdered alum . x Ne t morning , rinse in clear water several times . Cook in e nough hot water to cover until it can be pierc ed with a tooth 1 8 pic k . Have ready quart white vinegar , pounds sugar , 1 ounce 1 1 c stic k c innamon , ounce all spice , oun e whole cloves in a cloth . 15 r Boil minutes . Seal in sterilized ja s .

Mrs . Will iam J . Cowan

COOKED SALAD DR ESSING

2 Tbsp . vinegar 2 Tbsp . milk 2 Tbsp . butter

Beat egg yol ks in small saucepan . Add salt and sugar . mix Beat thoroughly . Add vinegar and well . Add milk and but l ow e x ter . Cook over h at stirring c onstantly . When mi ture thic kens and begins to boil , take from heat and add a sprinkl ing

. ; of cayenne pepper Let c ool then place in jar and keep refriger h ated . T is dres sing will keep for months .

Mrs . Joe Rogers

MAYONNAIS E

1 tsp . dry mustard 1 oz . vinegar 1 81 tsp . salt c . Wesson oil at fresh ground black pepper a time) twist nutmeg 1 egg 2 cl oves garl ic ( optional)

M ix all in blender us ing only the oil . Gradually add remaining oil slowly . Chill .

For fruit salad dres s ings , make mayonnaise as above t 2 omit ing garlic . Add Tablespoons dry white wine and cup s our c ream . Suzanne Va nders yd e

(Mrs . J . A .

— 2 ~ B Virginia each , Virginia CURRIED FR U IT

1 can pears 1 can peaches 1 can apric ots 1 can pineapple chunks

e Drain fruit and arrange in cas serole . Melt togeth r

2 1 c . oleo tsp . curry powder

c . brown sugar

e 325 Pour mixtu re over fruit . Dot with cherri s . Bake at e degr es for one hou r .

Delicious with fowl w ild or domesticated . Emily Alexander

PINEAPPLE - PEACH PR ESERVES

3 7 0 c . mashed fresh peaches . sugar 1 c . drained c rushed pine appl e

" B fu ; , ring to ll rolling boil one you can t stir down boil one Sm full minute . Remove from heat , stir in bottle Certo . .

Pou r into j elly glas ses . When partly c ool , cover with melted 16 paraffin . Makes about j elly glas ses . Lucy Hause r

TOMATO SOY

4 cans tomatoes 2 Tbsp blac k pepper 1 6 1 T small White onions bsp . red pepper 1 2 pt . s our pic kles Tbsp . cloves 4 2 lb . sugar Tbsp . all spice 1 2 T qt . vinegar bsp . mustard 1 Tb 1 sp . sage Tbsp . c innamon 1 3 Tbsp . Worcestershire Tbsp . salt sauce

ChO ° 1 2 p s olids fine and c ook (all ) until thick , usually about / ' it s volume . D Mrs . Burton Lee oggett

335 338 318 9?

- 3 ~ V i B V irg nia each , irginia EXTRA R ECIPES

- 4 Virginia Beach , Virginia If na ture did n o t give yo u that s which is your by right , j u s t nibbl e at the s e dainties to e an e e giv you app tit .

’ E AN D T . V . S HOR S D OEUV R S , PARTY NACKS

PICK L ED SHR IMP

e 5 l b . shrimp , do NOT over salt and p pper to taste 1 cook pt . Wesson oil e 2 T e pt . cider vin gar bsp . c lery seed s 3 B e 2 bottles caper large ermuda onions , sl ic d 3 bay l e aves thin hot sauc e dash Worcestershire

M e v ix ingredi nts , layer onions o er shrimp , pour sauce over " " e Ex all and let marry in refrigerator at l ast overnight . cellent party food , speared with toothpicks .

Mrs . j ohn Currie (Gloria)

PARTY R OLL

1 large blue cheese lb . sharp cheese (grated) 1 large cream cheese

Combine and add

1 tsp . Worcestershire sauce c . chopped pecans 2 2 Tbsp . grated onion tsp . chopped parsley

x Roll in wa ed paper . Two hours before serving , roll ball in 1 2 / cup chopped pecans and chopped parsley . Serve on platter with crackers . Betty Barr (El izabeth)

HOT C LAM DIP

2 small cans minced clams lemon juice to taste 2 3 ( oz . ) pkg . cream cheese salt to taste Tabasco to taste

mix r u Drain clams and all ing edients . Heat in do ble boiler l e or chafing dish . Serve with me ba toast or c rack rs . Sis Nash

(Mrs . Monroe Nash Jr . )

MAR INATED MUSHROOMS

Cook 3 pounds fresh mushrooms in salted water for about 10 h minutes . W en done add :

8 Tbsp . vinegar 4 pods minced garlic 4 Tbsp . ol ive oil

- 5 V B V irginia each , irginia MAR INAT ED MUSHROOMS (Continued)

box Put in ice to chill serve with most anything . Anne Baker

HOT CRABMEAT DIP

2 3 lb . c rabmeat or drops Tabasc o 6 c . light c ream oz . pkg . cream cheese 1 tsp . minced onion c . mayonnaise 1 cl ove garlic tsp . Worcestershire sauce

c . lemon juice salt to taste

Pour lemon juice over c rabmeat . Meanwhile , c ombine remaining ingredients and add c rabmeat . Heat in saucepan or in e v a cass erol in the o en . Serve hot with crac kers .

Mrs . W . C . Beaman

SWEET AND SOUR C OCKTAIL WIENERS l 6 1 k ( oz . ) j ar prepared mus lb . fran furters , canned

tard Vienna sausage , or coc ktail 10 1 ( oz . ) j ar currant jelly wieners

Mix mustard and jel ly in chafing dish or double boiler .

Sl ice diagonally franks in bite s ize pieces , cut Vienna sausage and c oc ktail wieners in half , add to sauce and heat . Serve in c hafing dish with toothpic ks . Shelby Balders on

SUMMER CANAPE

2 8 2 ( oz . ) pkg . c ream cheese small cans liver paste 1 1 tsp . chopped chives Tbsp . chopped parsley

Soften c ream cheese and mix with other ingredients thor oughly . Spread in bottom of mold and let chill in refrigerator . Dis solve 1 package gelatin in c old water and add to 1 can heated x beef c onsomme . Pour over chilled cheese mi ture and set until a firm . Turn onto platter , g rnish with parsley and s e rve with melba toast rounds . Max ine Barc o

- 6 V V irginia Beach , irginia CHE ESE C R ISPIES

e 2 . e 2 c . grat d sharp cheese c rice krispi s

2 . c . plain flour tsp sa lt e 2 sticks butter o r margarine tsp . red pepp r

a e Mix thoroughly by h nd salt . flour , pepper and butt r . d e 35 0 Add rice krispie s . Drop or mol in cookie shape and bak at

15 2 0 i e s 24 . degrees to m nut . Makes Lucy Haus e r

O LIVE TARTS

2 . c . grated sharp cheese tsp salt 1 c . s oft butter tsp . paprika 1 i t 4 8 f v c . s f ed flour stu fed oli es

a Blend cheese with butter . Stir in flour , salt , paprik and m x 1 i i well . Wrap teaspoon of th s around olive . Freeze . Bake 4 00 ;15 . while still frozen minutes at degrees e J nnie C . Kitchin

CH EES E STRAWS

1 c . grated cheese c . butter 1 c . flour tsp . baking powder 1 pinch red pepper pi;nch salt Knead cheese until c reamy add other ingredients , roll very thin , or u se cheese straw c ookie cutter . Bake in moderate 35 0 oven at degrees . Sprinkle with pulverized sugar after baking .

Mrs . A . L . Grimes

EXTRA R EC IPES M i

~ 7 ~ B V Virginia each , irginia 8 V V irginia Beach , irginia

AVOCAD O AND GRAPE FRUIT ASPIC

m 2 " 1 . pkg . le on gelatin tsp horseradish ( fresh wet

I c . boiling water type from jar)

1 can grapefruit sections (or tsp . fresh onion juice (put fresh grapefruit sections ) through garlic pres s) r 1 c . g apefruit juice from tsp . or more celery juice (put above can (or fresh) fresh through garlic pres s) 3 Tbsp . fresh lemon juice salt 1 avocado diced celery

i Mix Drain grapefru t through s ieve , reserving juice . in

: i s ea s o a measuring cup the grapefru t juice , lemon juice , and all n ings . If not a cupful , grapefruit juice may be added to make a cup .

Pour boil ing water over gelatin and dissolve thoroughly .

Add above mix ed juices . Strain through sieve . Peel and slice avocado in wedges . Line bottom of ring mold with alternating avocado wedges and grapefruit sections . Cover thi s with layer ix ut box of gelatin m ture and p in ice to set . Add remaining s olid ingredients to gelatin and pour into mold . Serve on lettuce leaves with homemade mayonnaise and/or c ottage cheese in center of mold .

Mary R . Page

(Mrs . James G . )

BING CH ERRY SALAD

2 l pkg . cherry jell o c . boiling water 1 large can Bing cherries c . s ! : rry wine 1 1 d can pineapple , drained c . almon s or black walnuts

Dis solve gelatin in boiling water . Add cherry juice and Put wine . Chill and partially congeal . Seed cherries . almond in e 10 ach one . Add cherries and pineapple , cut in pieces . Makes

molds . From a former member of Galilee

B EAN SALAD

k ' c . salad oil 1 can red idney beans (don t

c . vinegar cook) 1 ' c . sugar can yellow beans (don t c ook) 1 1 can buttered green beans small onion , sliced (raw) " (don t c ook) celery and green pepper (ra w)

Cook until sugar is diss olved in oil and vinegar . Pour

- 10 V irginia Beach , Virginia BEAN SALAD (Continu e d)

e e Put e r r r over the be ans whi ch hav b en drained . in r frige ato , tu n e ing every four hours befor using. Caroline Bar r

GR E EN BEANS MARINAD E

2 cans whole gre en beans tsp . Accent 1 (drained) tsp . sa lt

1 large Bermuda onion , sliced tsp . pepper

c . vinegar c . salad oil

c . sugar

Bring vinegar , Accent , salt , pepper , salad oil and sugar i e to a boil and pour over beans and onions . Mar nate for at l a st 12 hou rs . Ruby R iley

HORS ERADISH MOL D

1 1 pkg . lemon j ello c . s our c ream 1 c . hot water dash salt

2 Tb . sp . vinegar c horseradish 1 small grated onion

Mix and mold . Ruby R iley

CRANB E RR Y SALAD

1 1 0 lb . cranberries . sugar juice of 1 orange 1 can crushed pineapple

Put berries and orange rind through meat grinder . Add

sugar , orange juice and set as ide . Drain can of crushed pine r apple and save some juice for d es sing . Add :

1 2 c . finely cut celery pkg . lemon jello diss olved in 1 c . chopped pecans c . hot water orange juice juice of 1 lemon

When it begins to thicken add other ingre dients and then x 8 cranberry mi ture . Pour into mold . Serves .

Dres s ing

2 eggs , beaten c . sugar 1 Tbsp . fl our pineapple juice

~ 1 1 ~ V V irginia Beach , irginia CRANBERR Y SALAD (Continued)

Cook until thick , stirring c onstantly . Stir in whipped cream or mayonnaise . Beverly Gilliam

CITRUS ~ PE CAN MOLD

c . lime juice tsp . salt 2 2 u n 2 Tbsp . ( envelopes) c . ginger ale 2 flavored gelatin c . orange sections 1 0 . orange juice c . pecans , chopped

c . sugar

Pour lime juice into a s mall bowl . Sprinkle gelatin evenly 5 over juice . Let stand about minutes to s often . Heat orange juic e until very hot . Remove from heat and immediately stir in m softened gelatin until gelatin is co pletely dis solved . Stir in a l e ix sugar , salt , and ginger . Cool , chill until m ture is slightly nb thic ker than c ons istency of thick , u eaten egg white . Lightly oil 1 ; a qua rt mold with salad or c ooking oil (not olive oil ) set h ix aside to drain . W en gelatin m ture is of desired consistency , mix . ; in the orange sections and pecans Turn into the mold chill in refrigerator until firm . Unmold on chilled serving plate .

Lemon Cream Mayonnaise

3 nf c . mayonnaise Tbsp . c o ectioners sugar 3 Tb 3 Tb sp . lemon juice sp . cream dash salt

Mix well , serve with salad .

Douglas A . Ba rnes

~ a (Mrs . R ichard W . rnes )

FROZEN SPIC ED PEACH SALAD

1 " pkg . lemon Chill n Whip c . l iquid from peaches 1 1 14 1 jar ( lb . oz . s ize) c . miniature marshmallows

spiced peaches c . chopped nuts (pecans ) 1 3 1 ( oz . ) pkg . cream cheese Tbsp . lemon juice

c . sugar c . evaporated milk par 1 3 tia l / c . evaporated milk l y frozen and whipped

D e rain peaches , reserving cup of l iquid . Chop peach s 1 3 coarsely . Blend cheese and sugar until s mooth , gradually add / cup milk and peach syrup . Stir in chopped nuts , peaches and n marshmallows . Add whipped milk . Add lemon ju ice . Tur into “ tray . Freeze until firm . Make lemon Chill n Whip and c over

- 12 V irginia Beach , Virginia FROZEN SPIC ED PEACH SALAD (Continu e d)

u e e . top of frozen salad . Ret rn to fr ez r e K n Jenni C . itchi

TOMATO AS PIC SALAD

— V 8 i 1 . e 1 c . ju ce Tbsp onion juic 1 tsp . salt Tbsp . gelatin w tsp . pepper c . c old ater e 1 bay leaf c . c lery

tsp . paprika c . green onion , optional

1 o 2 . tsp . lem n juice Tbsp parsley

Heat together tomato juice , salt , pepper and bay leaf . e i Strain and add paprika . lemon juice and onion juic . Soak gelat n in cold water . Combine tomato juice and gelatin and add celery , green onion and parsley . Pour in mold and chill .

Mary K . Ma rtin

CRANBERR Y SALAD

1 . pkg . strawberry jell o c c rushed pineapple 1 c . boiling water drained juice of lemon 1 can cranberry sauce (whole 1 c . diced celery berries large can)

c . chopped walnuts

Dis solve jello in hot water . Add other ingredients and pour in mold . Ma ry Ann Ganzel

(Mrs . Louis C . )

SALAD IN GRAPE FRUIT

3 grapefruit 1 small can crushed pine e 4 Tb sp . (pkg . gelatin apple , drained

c . c old water lb . s livered almonds , mara 1 c . boiling water schino cherries , if des ired

1 . 1 c sugar small can white grapes , drained 2 3 c . grapefruit juice or pulp and juice from the grapefruits

e Sprinkle gelatin over cold water and dis solv in hot water . e l n Add and stir sugar until dis solved . Add all at once , r st of redients 2 g . Let set in bowl about hours , then fill cleaned out grapefruit shell s and c ongeal . Just before serving , cut halves 12 into quarters . Serves .

Mrs . Leslie Ferrell

- 13 V B V irginia each , irginia SHR IMP SALAD SUPR EME

1 s 1 lb . c ooked medium ized c . pecans , coarsely chopped shrimp or whole small ones 1 1 c . celery , c oarsely chopped can Mandarin oranges , drained French dr e s s in g

Cover shrimp with French dre ss ing and l e t stand over u w night in refrigerator . Add celery , oranges and n ts hen ready e e u s in e to s rve on l tt ce . Pas dres s g if mor is needed . m Mrs . W . C . Bea an

BAK ED C HIC KEN SALAD

2 t ~ c . cu up chicken c . mayonna ise 2 2 c . small cut celery Tbsp . lemon juice e e c . chopped almonds c . grated ch se 2 1 Tbsp . minced onion c . finely c rushed potato 1 tsp . salt chips

r x Combine ing edients e c ept cheese and potato chips . Put e l oosely in cas serole and sprinkle with chees and potato chips . 35 0 3 0 6 Bake at degrees for minutes . Serves . r Changes flavo hot , and a wonderful luncheon dish . Shelby Balderson

R ED CABBAG E SLAW

2 c . vinegar

Boil above ingredients together 3 minutes and c ool thor S 2 2 oughly . hred medium heads red cabbage . Add tablespoons 1 x i salt and let stand hour . Squeeze e tra water out . Gr nd l bunch cele ry 2 green peppers

1 1 tsp . mustard seed tsp . celery seed

Mix e with drain d cabbage . Pour c ool liquid over salad ix m ture . Keep sealed in refrigerator . Will keep up to three weeks . Beverly Gil liam

- 14 B V Virginia each , irginia OU T

R Y

S U N D A Y

Maesias guneral ff

V I R G I N I A B EAC H V I R G I N I A , B ANK O N A B ETT ER L I F E

W I T H

M E M B E R F E DE R A L D E P O S I T I N S U R AN C E C O R P O R AT I ON

P ATR ON I ZE O UR ADVE R TI S ER S

FULLFEED B ILDIN L U GSUPPIESCORP.

19 th STRE E T an d PACIFIC AVE N U E VIRG IN IA BE ACH VA

PHO N E 4 28 -4 2 2 2

G ARDE N SUPPLIE S

FUE L O IL

GARDEN SALAD (From a Ladies Home Journal )

2 e 2 u n envelop s plus tsp . c . c old water flavored gelatin

5 Soften gelatin in c old water minutes . Add

1 c . boiling water c . sugar

S tir until gelatin is dissolved . Blend in

1 2 c . c old water tsp . salt 1 c . cider vinegar

Chill until thic k . Fold into the gelatin mixture

1 2 1 c . s liced radishes ( c . sliced scallions (2 bunches bunches use part of the 1 c . sliced peeled cu tops m 2 1 cu bers ( medium cu tsp . dill cumbers

Mix 1 u thoroughly , pour into a quart mold . Chill n 0 2 1 1 . til set . Serves to Serve with sour cream dres sing . Gwen Meredith

TO MATO SOUP SALAD

1 can tomato soup (heat) c . water (cold) 1 1 large c ream cheese c . mayonnaise 1 envelope Knox gelatin salt to taste 1 c . vegetable s (ol ives , celery , onion)

mix Soak the gelatin in the water , and freeze . (Omit onion if desired). Carol ine Barr

POPPY S E ED DR ESSING

1 3 c . sugar Tbsp . onion juice 2 2 i tsp . dry mustard c . salad oil (never olive 2 tsp . salt use Wesson) e 3 c . vin gar Tbsp . poppy seeds

Mix sugar , mustard , salt and vinegar . Add onion juice and stir it in thoroughly . Add oil , slowly beating constantly , and e fe w c ontinue to beat until thic k . Add poppy s eds and beat for a minute s . Store in a c ool place or refrigerator . Shelby Balderson

w l ~ V 6 Virginia Beach , irginia

T w i ten l a e a t e m in ou r m l k o w . h c s , sh h s i

’ Wh en i r n in a m n rt or tton Ja e l ee e t t e T t w a o g a s shi , s v s oge h r . ha y

P ut a s m a of c ol ogne in th e w ate r to be u sed sprin k

i n the Mak i r n n l e an t an d e en re e g clo s . es o i g p as fr sh s d s s r raw e rs an d l e t c os s .

f ” i I cotton s s co rc h whil e iroi l in g p l un ge i nto cold w ate r imm edi ate ly ,“ an d l et tan 2 4 u r T h e c e d a r e a wi l : d a e r s d ho s . s orch s is pp a .

L ’ " " ’ ’ e ° ‘ Wh en S t O l ir l mi c rs l e av e tii emi -mn srarc1p e d as 5h e s IiarCl l rOts tIh e , m .

Cl o thes do n ot on a wi re cl othe sl ir_ e if fi st wipe d W i t h ke r c s e n e c l o sh

A littl e vin e gar add ed to th e w ate r in w i de y eu rin se S i ih sto ck in gs will in c re a S e t e i r el asti c ity an d make th e m prac tic all y

T o e m e a c rc r m cl t n rub w t a e n an d ut i n th e r ov s o h f o o hi g , i h l mo p

0 0 0 0 0 Wh en i r on n cket in l i t t l e i dre e if th e p oc 'me are i g po s g s s, s an t e r d o r s me c ke d t e s tu f t e m w i t o t t u e f cy , ga h e , y p , h s f iss

e s s io n al re u l t s s .

e ott n abr c a e e en ke d e rn t i n t Color d c o f ics , whi h h v b soa ov igh s rong

a t wat r wi n o . a e s l e , ll f d .

’ K e e a w et S p n e an d en r n n it s u t t e t n to am e p o g h y wh i o i g. j s hi g d p n

an t w e ri d out y spo s hich hav d e .

Sprink l e cl othe s r ight on the l in e if have a gard en hos e (turn

W en re c v e r n in bo ar l rs t ta the l t h y o y o g d , cold s rch c o h

$ 1) m t t me an d t t an d i i ;ta e an fo r a mu c l n . s oo h igh s y cl h o ger i

l n s e rt a te a spoon in the to e of y our n y lon s whe n han gin g the m on the n e to re en t l n an d n a n li p v b owi g s ggi g. E E ES S EL L E V G TABL , MI C AN OUS

EGGPLANT CASSEROL E

eggplant tsp . salt

2 . eggs , beaten tsp sugar e 1 c . sweet milk dash pepp r

Peel and cook eggplant until tender . Combine eggplant with

r F 1 . : egg m ixtu e . old in cup bread c rumbs Add

1 e c . melted butter tsp . baking powd r

3 0 3 0 Bake at 5 degrees for minutes . a Florence W . Reinh rdt

V EGET ABL E SANDWICHES

1 c . celery , diced green pepper , diced e 1 1 onion , dic d tsp . salt 2 2 small carrots , diced c . mayonnaise

Soak 1 envelope gelatin in a l ittle water , then melt over Mix r e hot water . all ing edients and add gelatin . Put in r friger ator to c ool . Spread on plain bread . Cut desired s ize , wrap in 2 3 aluminum foil and put in refrigerator . Will keep or days . Beverly Gill iam

SPE CIAL BAKED POTATOES

e 35 0 Select one good sized potato for each guest . Bak at degrees until done . Cut in half , making certain one half of the shell is deep and nicely shaped . ix Remove potato from shell s and place in a m ing bowl . Set shells (only 1 shell per pers on) in baking dish and place a generous pat of butter in each shell . Mash potatoes well with x some butter . When free of lumps , whip with electric mi er and thin to proper c ons istency with half and half (or milk don ' t use e cann d milk they get gooey). Seas on by taste with : salt parsley flakes garl ic powder (subtle) Parmesan cheese

h x ; Fill halves with mas ed m i ture push a good pat of butter e a down into a w ll on top of each potato , sprinkle with paprik . 30 35 0 e Bake minutes at degrees just b fore serving . K Jennie C . itchin

~ 17 V V irginia Beach , irginia SWE ET POTATOES AMONDINE FLAMB EE

8 2 c ooked and peeled sweet c . crushed pineapple (drained) potatoes

Mash potatoes well and season with salt , pepper , nutmeg . Mix x in pineapple . Place on large square of wa ed paper and form e into smooth roll . Stud with blanched almonds . Set in butter d i cas serole , dot with butter , heat pip ng hot . To serve , sprinkle with white sugar , pour over c . heated dark rum . Light . Ruby R iley

BR OCCOL I CASS EROL E

2 a Cook pack ges frozen broc coli . Arrange in layers . 1 Add can cream of celery s oup for each package of brocc ol i . 1 Sprinkle with cheese and place can boiled onions , drained , on 35 0 top . Bake until bubbly at degrees . Ma rion Wood

CORN PUDDING

2 2 large eggs Tbsp . melted butter 1 1 can c ream style c orn c . rich milk 2 1 Tbsp . flour tsp . salt 1 Tbsp . sugar tsp . pepper

mix Beat the eggs s lightly . Add c orn and flour and well .

Combine remaining ingredients and stir into corn , egg and flour ix m ture .

Pour into a greased pan , and set in another pan of hot water and bake in a moderate oven (35 0 degrees) for about one hou r and twenty minutes . Lu Healy

BAK ED CUCUMBER

3 medium s ize cucumbers pepper 2 Tbsp . diced onion bread c rumbs salt 6 strips bacon

a Peel cucumbers and cut in h lf lengthwise . With a tea spoon scoop out seeds and a l ittle of cucumber . Chop cucumber F seeds and onion together . Add salt and pepper . ill cucumber ix halfs with this m ture . Sprinkle with bread c rumbs . Bake at 45 35 0 degrees for minutes . Add strips of bacon . Cook another 15 minutes , or until bacon is done . El sie May Gill iam

- 1 8 Virginia Beach , Virginia GR EE N B EAN AND SWISS CHEES E CASS EROL E

4 e . dr r c . gr en beans , c ooked and tsp y musta d 1 drained tsp . salt

r . c . butte tsp pepper e 2 1 Tbsp . onions , chopped fin c . milk e 4 Tbsp . flour lb . Swis s cheese , grat d

u . Melt b tter , add onions and brown l ightly Stir in flour ,

a n d r . mustard , salt pepper . Add milk g adually Cook and stir me e until thickened . Add grated cheese and stir until lt d . Add S a beans . Pour into greased casserole , prinkle with paprik . Bake 2 35 0 6 8 about 0 minutes at degrees . Serves to . Lou O att s

BAK ED OR AN G ES

4 - 1 e e thin skinned seedles s oranges c . water oranges w r boiled 2 0 . sugar in

e Wash oranges , place in kettl and c over with boiling water . Cook until tender when tried with a fork . Remove from out water , in half and arrange in a bakin;g dish . Cook together the sugar and orange water for five minutes pour over the oranges and dot each orange with butter . Cover the baking dish and bake 1 2 in a hot oven about / hour or until oranges are transparent . S erve with roast duck . Beverly Gilliam

ASPARAGUS AU GRATIN

2 S cans green asparagus pears c . grated cheese 1 can c ream of mushroom soup 10 cheese R itz crackers

c . toasted almonds salt and pepper

Put some mushr oom soup on bottom of cas serole dish . 1 Add can asparagus spears , then half of the c heese and half of almonds . Season . Repeat until ingredients are used up . Cover with c racker c rumbs and bake in 400 degree oven until c racker c rumbs are brown . Ma ry Louise Berkel e y

GR EEN BEAN CASS ER OL E

1 can Fre nch - style green c racker c rumbs beans butter 1 large can mushroom soup grated American cheese minced white onion

~ 1 = V V 9 irginia Beach , irginia GR E EN BEAN CASS ER OL E (Continued)

Grease cas serole with butter . Place a layer of green e string beans in it . Salt and pepper to tast . Add s mall amount m inced onion and add mushroom soup on top of this . Sprinkle with bre ad c rumbs and add a sprinkl ing of grated American cheese x as the ne t layer . Repeat this proces s , judging amount used by number of guests to be served , ending final layer with grated 3 00 e e 2 0 cheese . Place in oven ( d grees) and bak minutes . L e e Mrs . S . Pender

BAK ED RIC E

4 Tbsp . butter small onion (chopped)

1 c . rice

B rown above ingredients in s killet . Add to this

1 c . beef bouill on can sliced mushrooms 1 c . water

1 2 Pour into quart casserole and bake , covered for 25 0 6 hours at degrees . Serves . Beverly Gilliam

TOMATO = GR E EN B EAN CASS EROL E

4 1 strips bacon tsp . Worcestershire sauce 2 1 c . ( lb . can) stewed to tsp . salt matoes with green pepper dash of pepper 2 and onions Tbsp . mayonnais e 1 1 pkg . frozen green beans , c . buttered bread c rumbs 1 1 2 cooked and drained , or can ( lb . green beans drained ( c . or fresh c ooked beans

35 0 e Heat oven to degr es (moderate). Fry bacon , drain x off e ces s fat . Break bacon into pieces . Add tomatoes , s immer a few minutes . Add beans , seas onings and mayonna ise . Place

in greased 8 inch round baking dish . Cover with buttered c rumbs . 15 Bake about minutes . This can be prepared ahead and baked r 4 6 just before se ving . Serves to . Lou Oatt s and Lucy Hauser

- e ni 2 0 Virgi nia B ach , Virgi a

“ G EORG E ' S SWE ET POTATO ES

3 1 lb . sweet potatoes tsp . lemon flavoring 1 1 can pie apples Tbsp . cornstarch

c . orange juice c innamon e c . pineappl juice butter 2 0 . sugar juice of l e mon

S Boil potatoes in skins until almost done . lice and arrange in pan with sliced apples . Mix x 5 together ne t ingredients . Dot potatoes with butter . ix Pour l iquid m ture over all . Sprinkle with c innamon , then lemon 25 0 9 0 juic e . Bake at degrees for minutes . * ' T a s his is George Bernard s rec ipe . George w chef at

Country Day School for Girl s for many years . Sis Nash

(Mrs . Monroe Nash , Jr . )

GR EEK GR EEN B E AN S

1 lb . snap beans c . water 3 1 green onions , chopped Tbsp . butter 1 green pepper , chopped Tbsp . olive oil 1 2 large carrot , thinly s liced tsp . salt 3 n e w small potatoes , halved tsp . freshly ground pepper 1 1 fresh tomato , diced Tbsp . chopped pa rsley

Prepare beans , break in half . Place beans in large pan with tightly fitting lid . Top with layers of vegetables in order given . Add butter , water , ol ive oil . Sprinkle with seas onings and parsl ey . Bring to boil , c over tightly . Reduce heat and cook 45 minutes . Lucy Hauser

MU SHR OOMS AND CABBAG E

lb . fresh mushrooms , butter 1 sl iced Tbsp . s oya sauce

medium cabbage , shredded

Sl ice and saute mushrooms in butter in a skillet until fe w s oft . Add shredded cabbage with a drops of water and c over

. ; tightly Let steam only until cabbage is slightly s oft not well cooked , a s cabbage should be a little crisp and still green . Add

soya sauc e and tos s well , adding more soya if desired . Suzanne Van de rs yde

(Mrs . J . A . )

V 2 2 Virginia Beach , irginia GR ITS SOU F FL E

1 1 . c . grits , uncooked tsp salt 4 c . water , boil ing

2 5 ; . Cook to minutes , stirring constantly pour in slowly While hot put in

1 e stick butter c . grat d cheese

4 1 e um Let c ool . Beat eggs and add cup milk . Bak in covered greased casserol e 45 minutes or more at 3 5 0 to 375 Se 8 degrees . rves . Ann Bragg

STEWED TOMATOES

2 1 large can tomatoes Tbsp . butter 1 0 . sugar pinch of salt 2 slices of bread

Place can of tomatoes and cup of sugar in stew pan , let x 1 2 come to a boil and turn to medium heat , for appro imately / two e hour . Add slices of br ad , pulled apart into l ittle bits , and the butter . Simmer until thick but stirring often so as not to s ix stic k to bottom of pan . Serves generously . Mary Jane Turner

EXTRA R E C IPES

2 3 V V irginia Beach , irginia EXTRA R EC IPES

2 4 Virginia Beach , Virginia ~ * * - v C L 0 H U M U V L L L L L L “ y r/ J r In a gr e at big mixing bow l T he n add a few ingre dients And 10 ! A Cas s e ro l e l l mod m er t e or m er t e . od a od a ly do z ze . do n

SIMPLIFIED MEA SU RES dash l ess than 1 /8 tea spoon 2 pints (4 cups) 1 quart 8 tea spoons 1 tabl espoon 4 quarts (liquid) 1 gal lon 16 table spoons 1 cup 8 quarts ( solid) 1 pe ck 1 cup p int 4 pe e ks 1 bushe l 2 cups 1 pint 16 ounces 1 pound

Ii w n t LO me s re rt - s the t e s re me m er you a a u pa cup by abl poon , b

4 t ablespoons cup 1 0 2/3 table spoon s cup 5 table spoons 1/8 cup 1 2 tablespoons 8 /4 cup 8 tablespoons 1 /2 cup 14 tablespoons 7 8 cup

OV EN TEMPERATU RES

Slow 25 0 to 8 00 De grees Slow mod era te 8 2 5 Modera te 8 5 0 Qui ck moderate Moderate ly hot Hot Very H ot

CONTENTS OF CAN S

Of the different si zes of cans use d by commercial can ne rs the most co mmon are

Av era ge Conte nts 1 cup 1 cups 1 cups 2 cup s 2 cup s 2 cups 8 cups 4 cups 1 2 to 1 3 cups

EQU IVALENT MEASU RES AND WEI GHTS

8 teaspoons 1 table spoon 4 cups 1 qua rt 4 table spoons cup 2 pints 1 qua rt 1 6 table spoons 1 cup 4 quarts 1 ga l l On cup 1 gi ll 8 qua rts 1 pe ck 4 gills 1 pint 4 pe cks 1 bushe l 2 cups 1 pint 1 6 ounc es 1 pound ES ONE DIS E LS CASS EROL 9 H M A

SAUSAG E AND FR IED APPL ES

e e d l S h fix This is a delic ious old Tid water br akfast s To a e tt e l it , sh p one pound of sausage in small pa y cak s and c ook slow y in frying pan (iron skillet prefe rably) until the middle of the patt ie s Do a a re well done , not cook too fast as the outside will get too h rd , Pour off most of the fate Have ready good cooking appl e s that have been c or e d an d sl iced (without peel ings ) about inch

e the l id , n thic k, Place thes in same skillet and cover with Tur but e s l ic e s S e occas ionally , try to avoid br aking apple o prinkl with e brown sugar as they c ook , When apples are almost tender 9 remov a z e l S the c over so they can take on a gl o You can a so prinkle with t c innamon if des ired , Place apples in center of pla ter and sausage e d e patties around g o Douglas Barnes

CHICKEN AND ARTICHOKE CASS EROL E

t s 1 pkg , frozen artichoke hearts p oregano 4 chicken breasts (or 1 whole 2 strips lean ra w bacon or t chicken s cut up) dots of bu ter salt and pepper to taste c o dry v e rmouth

Grease shallow glas s baking dish with butter , Place arti chokes frozen but separated (cut s ide up) on bottom to make one l a e y r , Sprinkle a few drops of water on each piec e , Salt and pepper each piec e , Place chicken s, skin side up , on this to make l a e second y r , Pour on vermouth , salt and pepper and sprinkle ore a n o butte un with g o Cover with the bac on or dots of r , Bake 35 0 covered in degree oven until very tender and golden brown , 10 15 a ~ basting with own l iquid every to minute s , Cooking time 1 1 If ib bout to hours , imposs le to baste 9 cover with glas s brown top and let o

Mrs , James G , Page

WILLIAMSBURG CASS ER OL E

2 1 c o diced chicken (canned can cream of chicken s oup , R 8: R may be used if de undiluted des ired) 3 Tbsp grated onion 1 3 c o chopped celery hard boiled eggs , chopped c - ., mayonnaise 1 dash Season All

c ., 1 sliced almonds small bag potato chips ? c rumb led

Mix e re ~ all ingredients and place in greased cas serol , se rving enough crumbled potato chips to ge nerously sprinkle on

~ V B Vir in l a 2 5 irginia each ? g WIL LIAMSBURG CASS ER OL E (Continued)

45 0 re - 15 top , Bake in degree p heated oven for minutes ,

This rec ipe is very good us ing l obster , c rabmeat , turkey , or tuna instead of chicken ° Bobbi Mullen

CASS ER OL E

— (This is a one dish dinner that can be prepared and frozen , ready for baking when needed , It c ontains a green vegetable , starch and meat , I have no name for it since I made it up , Any name you wish to give it is all right with me , )

In buttered cas serole place the foll owing layers

2 1 4 c , c ooked fine egg noodles , can mushrooms ( oz , s eas oned drained 1 can cut c ooked zucchini squash , drained

Pour over l iquid from zucchini and mushrooms blended 2 n with heaping tablespoo s of fl our , Shake together in smal l gla s s jar ,

1 lb , ground chuck , Italian Parmesan cheese browned and seasoned to pap rika taste 1 S Nearly pt , s our c ream , pread evenly

Cover and seal with aluminum foil ready for freezing 1 35 0 or baking , Bake hour at degrees ° E Mrs , C , dgar Koontz (Gretchen Koontz)

CHICKEN AND DUMPLINGS

(Use des ired amount of chicken for your family , This may be a stewing hen , a very large fryer cut up in se rving pieces , or chicken parts , whole breasts and legs ,

3 2 bouillon cubes , chic ken cans buttermilk biscuits (NOT E ; salt and pepper to taste FLAK Y this amount for whole 1 Tbsp , chopped parsley , (or chicken or equivalent in parts ) dried flakes ) lump of butter (only if chicken doe not have any fat)

Drop chicken parts in boil ing water to cover , Add bouill on cubes , salt , pepper , butter or margarine and parsley , Simmer

— V 2 6 Virginia Beach , irg inia

CHI CKEN AND DUMPL INGS (Continue d)

be n e e un til tender (covere d). It may c s sary to add a little wat e r e from time to time until chicke n is done . Remove chick n from

. e i the n e liquid Whil liquid is still boil ng , add can d biscuits , e e pinching off in piec e s about the siz of a quart r . Whe n all dump n nn e the li gs (ca ed biscuits) have b en dropped in liquid , cover with n be l id and cook for about 1 0 mi utes . Chicken may now placed an d n e back with the liquid dumpli gs , or if you de sire chick n pie , n place this en tire mix ture in a de e p baking dish . Use a othe r can of biscuits an d pull the m out re al thin an d place on t0 p . Place in n n very hot oven for a few mi ute s or long enough to brow top crust .

B e . e obbi Mull n (Mr s Georg T . )

ONE MAN ' S MEAT

e 1 green pepper 1 Tbsp . Worc stershire sauce 2 medium onions few drops Tabasco i 2 Tbsp . butter p nch oregano n e in n 1 l b . grou d b ef p ch Italia herb seasoning ' 1 c an tomatoes Lawry s seasoned salt (pin ch) e n 3 c . cook d macaroni pi ch garlic salt n enn lb . sharp cheese pi ch cay e (Optional) salt 81 pepper (coarse) Parme san cheese

;wn in . D ice pepper and onions bro butter Add beef and n k al l an d brown . Spri le seasonings over add tomatoes and mac n aroni . Simmer few minutes then pour i to grea sed cas serole .

Slice or dice sharp chee se and dot over top . Sprinkle Parme san al l 2 i generously over . Bake at 3 5 degree s for 4 5 m nute s or un til n bubbly and golde brown . Serve s 6 . Suzann e Van de rsyde

(Mrs . J . A . )

POR K CHOP -APPLE CASSER OLE

6 pork chops p inch mace 1 2 small white onions p in ch ground clove d i c . see les s rais ns salt an d pepper

1 . n 5 e c co somme tart apple s , peel d and an 1 Tbsp . curr t jelly quartered i 1 p nch nutmeg Tbsp . brown sugar 1 p inch thyme Tb sp . flour

Trim some fat from e ach chop and place bits in heavy skil

. an d let Heat brown chop s in this fat . Add salt and pepper after e e they have b en brown d and moved to a large cas s e role . Arrange over and aroun d them rais ins (which have bee n plumpe d by par

n e e an d n n . e n boili g) , apples , quart r d o io s Sprinkl with brow sugar ,

1 77 -2 7 i Be n Virg nia ach , Virgi ia POR K CHOP -APPL E CASSE R OLE (Continued)

e ;n . B e 3 75 e h rbs and spice s pour co somme over all ak at degre s

1 . e e for hours Wh n r ady to serve , pour off liquid into a n i x saucepa . Bring same to boil and thicken w th flour mi e d with

. e . water . Stir in currant j elly Serve separat ly n e Mrs . J . W . Gard r

CHICKE N AND RICE SUPREME

1 box 1 can mushroom soup (7 oz . ) Minute rice 1 can cel e ry soup 6 boned chicken breasts ' 0 1 . . regular sherry pkg Lipton s onion soup mix

an Mix soups d uncooked ric e . Place on bottom of shallow

on . ink . cas serole . Place chicken top Spr le with onion soup

2 3 2 . 6 Cover with foil and cook hours at 5 degree s Serve s . Je an n e Pr e ston

EXTRA R E CIPE S

2 8 V i e n irg nia B ach , Virgi ia My s us c e ptibili ty to flatte ry Is e ; a disconc rting thing If e e r e te a an n my but p ais my , I e e n f as t him lik a ki g .

( IICHIES

e e t e r e Th y that hav no o h m at , LOW“ E RS S T ON E

Garnet

— r e o r e t 1 imros Viol

Bloods ton e or A quamarine

a Da _ s y o r Swe e t Pe Diamond

Ha w tho rn o r Lily of the Val le y Em e rald

R os e o r Hone ys uckle

Wate r L1 l y R uby

Pon py o r Gladio lus Sardonyx

Sapphire

Opal o r BEVE RAG ES SAND W I CHE S

R USSIAN T EA

e e r e 2 . e 2 c . sweet n d o ang qt wat r j uic e can) 8 te a bags

i e e 5 . e 2 c . p neappl juic Tbsp lemon juic 1 c an ) c . sugar

B e . e e e ring wat r to boil and add tea bags R mov from h at , n cover and l e t stand 1 5 minute s or more . Drai tea and add n i e e sugar an d juice s . Let come to boili g po nt and r mov from

e e 2 3 e e in e . he at . S rv hot with or whol clov s ach cup This may be kept in cove re d jars in the re frige rator and he ate d before

x e 1 . s e rving. Appro imate yi ld: 6 cups

Mrs . W . H . Kitchin , Sr .

INSTANT RUSSIAN T EA

1 . 2 c . Tang c sugar

n n 1 . n c . i sta t lemon tea tsp ground cin amon

tsp . clove s , ground

Mix all in gre dients an d serve 2 teaspoons to a cup of boil

ing water . Beverly Gilliam

EGG NOG

1 doz . eggs whiske y

1 l b . sugar 1 qt . milk

1 0 . n e e apple bra dy pt . coffe cr am

th Beat the yolks and white s separately . Stir e sugar thor n th oughly i to the yolks . Add the whiskey slowly so as to cook e the an d eggs , then add milk and cream , lastly the lightly whipped egg white s . Top with nutmeg . Bob Rein hardt

WINEBURG ER S

1 lb . hamburger 1 onion

n e Brow hamburg r and onion in butter . Add

tsp . pepper t sp . salt

-2 n e 9 Virgi ia B ach , Virginia WINEBUR GER S (Contin ued)

1 e can tomato soup 1 tsp . Worc st e rshire sauc e

c . cooking wine

e Simmer about half an hour . S rve on toasted buns . F lo ssie R e inhardt

EXTRA RE CIPE S

3 0 e V Virginia B ach , irginia

‘ ' l b b O ' b Q Dd JAU AI l g R 1 ” U O M U D . D U U a l l U

Less than 6 poun ds

R oll ed Ribs

R ump (high quality ) Stan din g R oll ed

l a mb

R olled Shoulder Shoulder (bon e in )

Vea l Leg Shoulder B on ed an d R olled

Po rk Loin 3 61-35

Smoked Po rk H am (New styl e) Ham (N ew styl e) H alf H am B utts

OULTRV

Chic ken - Stuffed 8 4 lbs . St f e 4- u f d 5 lbs . t fed o er 5 lbs S uf v . T urkey - 8 1 0 lbs . - 1 0 1 4 lbs . 14-18 lbs . 8 -2 1 0 lbs .

Goose

- 1 0 12 l bs . 30 2 5

Duc k 5 -6 lbs 5 —30 . 8 E S L M AT , POU TRY

CHUCK WAGON PE PPE R ST EAK

1 r 1 round bone arm chuck bay leaf , c ushed 1 0 e roast or boneles s round . wine vin gar 2 roast , cut about in . thick c . olive oil or salad oil

3 3 . (about lb . ) Tbsp lemon juice e r e 2 tsp . unseas oned meat c . pepp rc orns , c oa s ly u e 2 e tenderizer c r sh d , or Tbsp . bottl d e 2 Tbsp . instant minced onion c rack d pepper 2 tsp . thyme

1 tsp . marj oram

e e 1 . Sprinkle meat evenly on both sides with m at tend r ize r ; e (use no salt) pierce deeply all ov r with a fork , place in a

shallow baking pan . 2 Mix e . instant onion , thyme , marj oram , bay l af;, vin egar , olive oil or salad oil , and lemon juice in s mall bowl pour ; 1 2 over and around meat let stand at room temperature to hours , turning meat every half hour to marinate well .

3 . Wh , ; en ready to grill remove meat from marinade pound half the c rushed p e ppercorns into each s ide (a wooden a mallet makes a h ndy tool ). 4 6 . Grill to a rich brown on rack set about inches above

;t . hot coals urn and grill until meat is done as you like it Time will depend on heat of c oals and distance of meat from fire bed , 15 but it should average at least minutes on each side for rare . 5 ~ . To serve , place on carving board and cut meat diagon ally into inch thic k pieces . Sis Nash

GLAZED HAM LOAF

1 lb . ground ham c . milk m lb . fresh pork , ground c . dry bread c ru b s 1 c . drained tomatoes egg , well beaten

Mix and make into loaf . Bake in moderate oven . Baste frequently with the following

. 1 c brown suga r tsp . dry mustard 2 Tbsp . vinegar Martha Te man t

~ 3 l ~= V V irginia Beach , irginia POR K CHOPS GUMBO

4 l 4 pork chops / c . port wine (Optional ) 1 1 can chic ken gumbo s oup tsp . shortening

c . water

C Brown hops quic kly in shortening . Turn heat to low .

Add soup , water , and wine . Simmer slowly (covered) for 1 hour . Soup c ooks down to delic ious gravy . Serve over rice . 4 If x w Makes servings . wine is omitted , add e tra cup ater . Edna Smith

POT R OAST

2 strips bac on 8 small onions 1 c . red or white wine whole c love stick in one onion

c . brandy butter 1 c . meat stock salt and pepper to taste 6 small carrots ”bouquet (3 or 4 stalks of 6 7 2 or lb . chuck roast parsley , stalks of celery)

e Cut away from roast all unneces sary fat and tie secur ly .

Sear on all s ides in browned butter . Add finely cut bac on , fried and drained of fat . Add stock , wine , sugar , salt and pepper , half L et of the brandy , bouquet and onions . simmer on a very low 2 flame for hours , then turn roast , add carrots cut into strips and simmer another half hou r . Add rest of brandy ten minutes before se rving . Lift out roast , keep warm in oven . Skim fat off 1 a gravy , thicken with t blespoon flou r for each cup of sauce . Cut meat in thin sl ices and s erve on hot platter with vegetables and v gravy poured o er . E Louise . Allen

GOUR MET CHIC KEN

4 medium chicken breasts 1 stic k butter 4 1 sl ices ham egg , beaten 0 . Ital ian c rumbs

Bone chicken breasts and flatten . Make a slit and insert

ham slice , which has been dipped in beaten egg . Pres s together

at edges and dip first in beaten egg and then in Ital ian c rumbs . 15 Saute s lowly in butter (about minutes ) until brown . Pour butter 3 5 5 rv 4 over and bake in 7 degree oven for 1 minutes . Se es . Anonymous

V irginia Beach , Virginia ITALIAN POT R OAST

3 lb . chuck tsp . c innamon 1 2 Tbsp . oil tsp . salt

2 cloves garl ic tsp . pepper

t S . p . powder tsp sugar 2 6 e 2 medium onions , chopped ( oz . can tomato past 3 1 tsp . oregano c . water 1 1 tsp . thyme lb . thin noodles Pa rme s on tsp . basil cheese

e e ex 8 Brown m at w ll , remove . Add garlic and n t ingred 5 u Mix lents . Simmer minutes . Ret rn meat . tomato paste

; . , and water pour over meat Boil fully l ower heat and cover

2 3 ;u . l oosely and simmer to hours t rning occas ionally Cook

noodles , slice meat and arrange around noodles . Cover with

sauce and cheese .

Shelby Balders on (Mrs . G . S . )

CHICKEN SAUTERNE

1 8 chicken breasts c . canned chicken broth or 2 1 smal l white onions , peeled bouillon 3 4 Tbsp . butter cl oves 1 Tbsp . flour tsp . thyme

1 0 . white wine (sauterne or salt and pepper othe r) dash of nutmeg

Melt butter in heavy saucepan , and brown chicken on both t sides in but er . Remove chic ken and stir flour into drippings .

Add wine and broth stirring c onstantly . Add spices and seas on tu ings . Re rn chicken to sauce and add onions . Cover and simmer for one hour . Add dash of nutmeg . (Remove bones from chicken if 4 6 des ired , and serve with rice). Serves to hungry people .

Mrs . A . W . Mann , Jr .

BARBECUED C HIC KEN

Barbecue sauce

2 c . tomato juice tsp . salt 1 2 c . c ider vinegar bay leaves 1 2 Tbsp . Worcestershire frying s ize chickens , cut up sauce

35 0 e Rub chicken with oleomargarine . Put in degr e oven b 10 for hour . Simmer barbecue sauce a out minutes , then 1 pour over chicken . Continue cooking chicken for hour , turning 15 e it once and spooning sauce over it every minutes . S rve with rice . Ann Brook 177 - 3 3 V Virginia Beach , irginia C HICKEN WINO

6 1 chicken breasts 0 . white wine I use

1 c . mushrooms , thinly sliced sauterne) 1 can c ream of mushroom garlic and ginger to taste soup or chicken soup

Salt , pepper , and flour chicken . Brown chicken and put

in baking pan . Brown mushrooms lightly , drain and add to e chicken . Cover with soup and wine . I give a c oupl of shakes of powdered garlic and about teaspoon ginger . Bake c overed at 35 0 1 15 degrees for hours . Unc over and cook minutes more .

Serve with rice . E velyn N . Robins on

MU SHROOM WINE S AUC E 5 (For beef lbs . )

Saute 3 pounds mushrooms in butter and add

2 1 c rushed garl ic cloves tsp . salt 1 1 bay leaf tsp . thyme 1 Tbsp . parsley tsp . pepper

Make roux (flour and water) in another pan

2 0 c . butter ( 1 oz . ) cans c ons omme 1 u c . flour to c . burg ndy

Stir until flour is tan and add s oup , wine and mushroom x mi ture . Use above as a sauce or gravy for roa st after c ooking . Shelby Balderson

MARTHA ' S SUGAR CUR ED HAM TOPPIN G

Sc ore fat s ide of ham and insert whole cl oves . Preheat 35 0 oven to degrees . Mix dark brown sugar with sweet vermouth to a molas ses consistency . Pour half of m ix ture over ham . Cook thirty min utes and pour other half of m ix ture on and c ook thirty more min utes . Baste with sauce in pan in between several time s . This - rec ipe is for pre c ooked sugar cured ham . Lou Allen

- 34 V Virginia Beach , irginia POT R OAST

3 e Cook pounds rump beef , mor or les s , in dutch oven e with tight cover . If ther is very little fat on it get a piece of e suet , to brown it with . Mak it good and brown on all s ides .

Add following , acc ording to how many you are se rving

e m white potatoes , m dium , edium to small onions peeled e e carrots , p el d and if large , quartered

1 e c . H inz ketchup salt and pepper bay leaf

I salt and pepper it good , rubbing it in , and then brown 32 5 thoroughly . Heat oven to degrees , add bay leaf , c over and put in oven . ; Prepare vegetables takes me about twenty minutes take b roast out of oven and add all the vegeta les . Pour ketchup over a 2 all . Cover and put bac k in oven . Cook bout hours or until meat

is tender and vegetables are done . I do not add any water , but if t the gravy is too thick to suit you , add a lit le water . Doris Makinson

EXTRA R ECIPE S W

35 V B V irginia each , irginia

u u u u w u u “ U l a

Heel o f R n d ou Hl a d Sha n k B n ro co or C oo k I n Luqmd

Rou n d Stea k (Cu rl er) Cente r-Cut Roost — B nz Pa n t G O l’ a a ro e or ry Roof.3 rom

Sca llop s Rosettes

Rab Roos t

Roa st o n 'Pén rry (D Roost

B re a st

t B nc C k m d Roos , ro o , oo qU l

Roost Roost or B ro nze

R b t i le s Stew Mee t a

Cl ?y Ch ick e n F r S a k t — o e h n Pc kue s 0 B m | ne Pe a k y America n Lo 9 Surl o m Roost Le g 0 ! La mb (Three cuts fro m o ne l eg) - - t ! -o -Bro II Po n bro d Po n fr O Sf a l Roo , , y so ,

' E i h Rd Io H Lo m Ro o sI Lo m ng l s I II Gbap atop Rp a st Bro l Pd n broil ga t ? - oo t n , n ry o R s

9 7 mm ;I 5 ' B l Po n br nl Pé n fr hél , o . fi y o

' Riblets Sl ew Mea l

Sho u lde r

Ro IIod Br a t B r a t e s e s ,

J n Sho u l e Chgpg

Mock Duck Te n d e rlo m Fre n che d a n d Who l e (Butt Hal t) (Shank Ha lf) — 0 R t Bu r Pa nt: oos , ro,

3

Co n a dj c n Sty le B a con Lo m Chop S l qe aa t B i l Pa n brml Pa n t g R s , ro , , ry ’ ;J Br l P F o | d o n br

o 5 Frenched B utterfly Rab Chop Chop

Ro a st

- 5a a Ro a st l o n Roa st

’ So It ar Bo :

grow n Roa st

Fo r c lr

n 9 1cm: Sho uIde r icmc Should er — Roa st 0 Rba s t Cook n LI

SEA FOODS

OC EAN V I EW SPOT

e e V w S The Tidewat e r ar a is not d for ocean ie pot , which Se e m e r r the run in l ate August and pt b . Connois seu s procla im it swe et e st of all fish . e e m l Once caught and cl an d , roll in corn ea , which has be e n s easoned with salt and pe ppe r and fry in iron skill e t i n hot

r e . bac on grease . Se ve with c ol slaw and c orn bread A feast for the gods !

IMPER IAL CRAB

1 m . lb . c ooked crab eat c mayonnaise e dr tsp . p pper c . y bread c rumbs 1 Tbsp . capers paprika

tsp . salt

Combine c rabmeat , seas onings , mayonnaise and capers .

Heap in greased c rab shells . Sprinkle with c rumbs and paprika . 3 0 2 5 S 6 Bake in moderate oven at degrees for minutes . erves . K j ennie C . itchin

DEVILED CRAB

1 1 0 lb . crabmeat . milk 2 1 hard boiled eggs , finely tsp . prepared mustard 1 chopped tsp . Worcestershire sauce 1 da c . c racker c rumbs sh of nutmeg t lb . butter or margarine red pepper o taste 1 1 Tbsp . flour tsp . salt

t e Make a thin c ream sauce with but r and flour , add all x seasonings e cept the nutmeg . Add the c rabmeat which has been picked over for small pieces of shell . Then add cracker crumbs , saving out about cup for sprinkling on top of the stuffed crab shells . Add chopped egg;s . Add dash of nutmeg . Then put in crab shells or cas serole dish sprinkle with crumbs and dot with a lump 300 of butter and dash of paprika . Cook in oven at degrees until bubbly hot .

Mrs . A . L . Grimes , Sr .

— 37 V i V irg nia Beach , irginia S EA FOOD BAK ING DISH

1 1 can artichoke hearts , tsp . paprika 1 drained Tbsp . lemon juice 1 2 lb . shrimp or l obster or Tbsp . catsup 3 both Tbsp . sherry 2 e Tbsp . butt r dash of cayenne pepper 2 l 1 Tbsp . f our c . grated cheese W 1 . 1 tsp orcestershire sauce lb . c rabmeat

Prepare sauce with butter , flour , Worcestershire sauce , catsup , sherry , cheese and seas onings . Layer cas serole with

. fish artichoke hearts , sauce , etc . Sprinkle more cheese o n top , few bread crumbs and bake until bubbl ing . Ruby R iley

DEVIL ED C LAMS

2 2 c . chopped clams hard boiled eggs 2 2 Tb Tbsp . mayonnaise sp . c ream Worcestershire sauce to crumb s taste

. Mix ; Mash eggs all ingredients in saucepan thicken 8 with c rumbs and c ook slowly until very thick . Fill shell s . Dot with butter , brown in oven . E Dil o r Mrs . dward l

HALIFAX DEVIL ED CRAB CR OQUETT E S

1 b 2 lb . cra meat Tbsp . Worcestershire sauce 2 2 = Tbsp . chopped onion Tbsp . melted butter or mar 4 a rin e Tbsp . mayonnaise g 2 3 Tbsp . prepared mustard eggs , beaten salt and pepper to taste

Mix above ingredients together and shape into 6 to 8 cakes b or ovals , roll in fresh c racker c rum s . Fry in deep fat until 1 golden brown . (Best to keep in refrigerator about hour before Af e cooking . ter frying , drain on abs orbent paper as you remov them from fat .

Mrs . W . H . Kitchin , Sr .

- 3 8 V irginia Beach , Virginia

CRAB OMEL ETTE (Continued)

butter or margarine , add to beaten eggs , beaten until frothy , and

. e add crab Pan fry over slow fire in small portions . S rve hot . Theresa Cook

CRAB IMPER IAL

1 lb . c rab juice of lemon 1 2 can pimento (use , cut salt and red pepper to taste 4 fine and all the juic e Tbsp . mayonnaise

1 . 1 tsp Worcestershire sauce tsp . capers

Mix all together and have quite moist . Put in baking shell s . Cover top with c racker meal dot with butter . Broil until brown and heat in oven ten minutes longer . Shrimp , lobster If or fish can be used in place of c rab . baking in casserole , c ook r 4 a l ittle l onger . Se ves .

Mrs . Roy Smith

BAK ED DEVILED CRAB

1 ab lb . c r meat tsp . pepper 2 1 eggs , beaten Tbsp . vinegar 2 tsp . salt Tbsp . lemon juice

tsp . Tabasc o c . chopped celery 1 Tbsp . Worcestershire c . chopped green pepper 8 sauc e Tbsp . melted butter 2 1 mi s tard c . bread crumbs tsp . dry

Mix x u all ingredients . Stuff mi t re into crab shell s or 4 00 17 20 ramekins . Bake in hot oven ( degrees ) for to minutes . L ou Oatt s

MAR YLAND CRAB CAKES

1 1 c . crabmeat (preferably Tbsp . mayonnaise 2 lump) Tbsp . bread crumbs (not 1 6 nb c rac ke rmeal s mall 8 8 » u eaten ) 1 tsp . white pepper tsp . dry mustard 1 a little chopped parsley tsp . Worcestershire sauce

10 Mix together l ightly with fork and chill for minutes . a Form into medium size cakes . Put on oiled paper and chill gain . Qu ickly brown in hot fat , inch deep . Drain and serve hot .

Mrs . W . J . Cowan

- V 4 0 Virginia Beac h , irginia CHA F I NG D ISH KING C RA B N E WB U RG

e 1 . e v e 2 cans (6 oz . ach) c h a y cr am (about)

King c rabm e at tsp . salt e a rrka c . butt r p p e e e r e c . sh rry win hot cook d ic 4 e gg yolks

u e e ( 11 8 11 Plac e crab ch nks , butt r and sh rry in chafing or e e e e e i e top of doubl boil r . Cook ov r dir ct h at , stirr ng g ntly , e on e - 1 P e e until liquid 1 8 re duc d ha f . lac gg yolks in measuring e 2 B e e e . . cup . Add h avy cr am to mak cups l nd thoroughly Add m a x e e e S e x . salt . tir cr a mi ture into cr b mi tur Plac ov r hot e x e e S e water . Cook , stirring g ntly until mi tur thick ns . prinkl e 6 e a Se e e e . . with paprik . rv ov r ric Mak s s rvings u e S e r Lo is trol (Mrs . J. L . J . )

SH R IMP O R LEANS

m Tb e 1 . e 1 sp . butt r c sour cr a

e e . 1 m dium onion , slic d c catsup 1 3 1 e e . . clov garl ic , crush d ( oz ) can c ) 1 e e e can cr am of mushroom s oup broil d , slic d mushrooms , 2 e e e e c . cl an d , cook d drain d or canne d shrimp

e e k e ; M lt butt r in chafing dish or s ill t add onion and garlic e e n e e cook until t nd r but not brown . Combi soup , sour cr am and

; . h . catsup stir into onions Add mushroom s and s rimp Cook e e m x e e e Se e e ov r low h at j ust until i tur is h at d through . rv ov r e e 4 e ric . Mak s s rvings . L e S e r ouis trol (Mrs . J. L . J . )

OY STE R DE L IGHT

D e e e Di e e e e rain oyst rs on pap r tow l . p ach oyst r in b at n e an d e e m e e e e gg th n in crack r cru bs . Lay v ry cl os tog th r in S e an d e e Dot bottom of baking dish . prinkl with sal t p pp r . with e e r e e e e e e pi c s of ma garin . Add a littl chopp d c l ry . Arrang e e the e P e e m anoth r lay r sam way . our ov r it a littl a ount of the e r e fe w e e oyst liquor and bak a minut s in a hot ov n . oe R e Mrs . J og rs

- 4 1 V r Be V i ginia ach , irginia C RAB CASSE RO LE

1 m e 2 Tb e lb . crab at sp . chopp d onion e m e c 1 can cr a of chick n soup ° slive re d almonds - 3 e e e c . mayonnaise hard boil d ggs , slic d e e e 1 c . chopp d c l ry bag potato chips , crushed (2 9 ¢ siz e )

Mix all toge the r using small amount of Se ason Al l or ' e e e Lawry s to tast . Add ggs last and sprinkl a few potato chips e 2 0 e 3 5 0 e e on top . Bak minut s at degr s or until bubbly . e Mrs . W . C . B aman

C RAB ROLLS

1 me 2 Tb e e can crab at sp . dic d cel ry 2 e e e 1 e pi c s pimi nto Tbs p . parsl y 1 e e e small dic d onion salt , p pp r and mayonnaise

m 4 e Cut crusts fro hot dog roll s , car fully scoop some of e e e t e e mix inside br ad to mak a slight hollow l ng hwis . Butt r , e Do t e e e ingredients and spr ad on roll s . with Ch ddar ch e s and e e e e e pi ce s of bacon . Grill or broil . Fr sh crabm at is d sirabl , e e e e e but not n ce s sary . Good lunch on ntr . n Mrs . Joh Currie (Gloria)

DE VI LE D C RAB CASS E RO LE

Se e e e as on cook d crabm at rath r highly with salt , peppe r , e e fe w e e e e cay nn (or drops Tabasco sauc ), l mon j uic , fin ly cut e e e e onion , fin ly chopp d green p pp r and cup sliced mushrooms . Mix with mayonnais e and put in buttere d baking dish or in e e e e m e 3 5 0 ram kins . Cov r with butter d br ad cru bs and bak in e un d gree oven til lightly brown . e R e e Alic B . a g r

SHR IMP C R EO LE

1 c . chopped onion tsp . salt e e e e c . chopp d c l ry tsp . p ppe r e e e e c . chopp d gr n tsp . chili powd r pe ppe r 1 clove garlic (optional ) 2 8 0 2 e cans ( . ach) tomato sauce

S e e e e e e e aut onion , c l ry , gr n p ppe r for a coupl of min e e e ut s in a tabl s poon of fat or oil . Add tomato sauc and s e asonings and cook for 1 5 -20 minute s be ing care ful not to l e t on e r m it stick . Add pound of sh imp , cook until shri p turn pink ,

- 42 V B V irginia each , irginia V I R G I N I A B EA C H V A . , S A L E S R E N T A L S I N V E S T M E N T S

- — TE L E P HONE G A 8 48 8 2 3 - 4

3 2 3 L S R B O X 7 7 5 A K I N AD V I R G I N I A B EA C H VA . O , , SHR IMP CR E OL E (Continued)

e s e rv e ov e r hot ric . Can use one of the large pac kages of froz e n shrimp which

really is a l ittl e more tha n one pound . Lugea n Boic e

LOBSTER OR CRAB RO LLS

i e Spl it s ix hot dog rolls and sc oop out as much as pos s bl , mix 2 cups of lobste r or c rabmeat with cup of mayonnaise to e 2 a which ha s been added 2 tabl spoons minced parsley , t blespoons e 1 minced chives , salt , red pepp r and tablespoons lemon m juic e . Put ixture into rolls , dot with butter and put into hot

oven for s ix or eight minutes .

Florence W . Reinhardt

TUNA WITH CURR IED ALMOND R IC E

1 2 7 . 1 ; ( oz ) cans tuna , drained garlic clove , minced or

3 . c . hot c ooked rice tsp garlic powder 1 1 c . blanched almonds , tsp . Worcestershire sauce sliver e d dash Tabasc o sauce 6 tsp . curry powder Tbsp . flour 3 0 8 Tbsp . butter . milk 2 m medium to atoes , peeled paprika 1 and chopped tsp . salt

tsp . pepper

6 b Melt ta lespoons butter in pan , add tomatoes , garlic , W 4 1 2 orcestershire sauce , , drops Tabasc o , / teaspoon paprika ,

; 5 . salt and pepper cover and simmer minutes Add flour and stir until blended . Add milk , s immer until thick . Stir c onstantly . 10 Add tuna . Cover and simmer minutes .

Melt remaining butter in another pan . Add almonds and

; . e curry saute until golden , stir c onstantly Add to c ooked ric and toss lightly . Serve tuna ove r curried almond rice . Sprinkle with a paprik . Jeanne Preston

SCAL LOPED OYSTERS

Place 1 quart oysters in buttered baking dish alternately r with layers of c racker c umbs . Sprinkle each layer with salt , pepper , and small pieces of butter . Moisten with milk and oyster

. 3 0 liquor The top layer should be cracker c rumbs . Bake min 8 1 0 utes in hot oven . Serves to . Max ine Barc o

- 4 3 V B V irginia each , irginia

much baking powd er or cookin g at t o o l o w te m er t re 7 U e ve r w ma be s e a p a u . . n n b o ning y c a u d from cooking cak es at t o o high a te mp A e v e me s to o m h su e rature r w the s e w at 8 . h a y cak an uc g , c o ding h l f (allo ar has be e n use d or bake d to o short a le ast 2 inche s a ro u n d pans) o r using er r s use r t s sm t p iod . da k pan ( b i g h fini h , oo h bo tt omed pans) 4 A st rust i s se t oo m h . icky c cau d by uc r 8 e has ev e r 13 se suga . . Cak un n c o l o cau d r m n o t m we th r f o ixing ll . Mix o oughly rse r e e ma be se but n ot v er mi x 5 . Coa g ain d cak y cau d do o . too tt e m to o m fat to o by li l ixin g, uch ,

1 str r m es se v er m1x 8 res n ot r w fo r r i t o r c us . Pa y c u bl cau d by o . P do b o n f u 1n r fat t r e use a re e or g flou and . a d pi s P y x p i p an an ename l pan and bake at 4 0 0 4 2 5 de str i s t se si t o o re e s st t te m e r t re 2 . Pa y ough cau d by u n g g con an p a u . m w t er v e r m the uch a and o ixing dough .

BREADS: (Y EA ST)

t is r s t s is se 4 re I S stre e t s i s e 1 Y e s re . s . a b ad po ou hi cau d B ad ak d hi cau d - - by ove r rising or cooking at t oo l o w a from und e r kne ading and n ot kne ading te m e r t re ev e p a u . nly .

2 r st 18 r an d ist ers th s i s 5 re es e v e se b . C u da k bl i . B ad bak u n n Cau d y - se b er r s t e t m 1n cau d y und ng , h re ad W1 11 usm r s oo g _ i i b g old da k pan , uch dou h ster st e r the r st an r w the e h e or ki bli Ju und c u . p , c o ding ov n s lf coo ng ROL LS BR EADS

EG G BR EAD

1 i e me l . l c . f n c orn a c boi ing water 2 e tsp . salt ggs stick margarine about c . milk

4 saltine crackers or c . quick oatmeal

B Scald first 4 ingredi e nts with b 0 1 l ing water . reak eggs

F m . cup and b eat . inish fill ing cup With ilk Gradually add to hot l i e 3 5 0 4 00 m ea . Pour in greased bak ng dish and bak in degree to 1 de gree oven for ab out 45 minutes to hour . Pu t Ruby M . rring on

ORANG E BR EAD

2 1 medium s ized orange c . flour

. 2 Tbsp . melted shortening tsp salt

1 . 1 tsp . vanilla tsp baking powder

1 beaten egg tsp . soda

0 . 1 . sugar c nuts

m Pour juic e fro orange into measuring cup , fill with boil e ing water . Grind orang rind in blender . Add diluted orange juice . Stir in shortening , vanilla and egg . Add flour s ifted with B salt , baki ng powder , soda and sugar . eat well and stir in nuts . 35 0 1 Bake in gr eased 1 pound loaf pan at degrees for hour .

Cool . Helen Smith

BUTTERMI LK ROL LS

1 2 e qt . flour round d tsp . sugar 2 2 rounded tsp . salt rounded tsp . baking powder

S 1 ift above ingredients together . Dis solve yeast cake in 1 cup cold sweet milk . Add the first four ingredients to cup e 1 lard . Add y ast m ixture and cup buttermilk . Roll very thin and on e e cut with big cutter . Dip in lard , both sides , th n dip another ' e 12 one sid on top of this one . If these rolls are made at o clock they will be ready to cook at dinner . Gwen Me redith (her mother ' s recipe )

~ 45 ~ V B V irginia each , irginia OLD RUEG ER HOT EL SPOON BR EAD

1 c . c orn meal

tsp . salt 3 4 t or Tbsp . bu ter (melted)

Stir one cup c orn meal into one pint of boil ing water to

. ; which teaspoon salt has been added Cook one minute remove e 4 from stove and add m lted butter . Stir well and add eggs which have been well beaten . Add one cup milk and pour into individual x 25 e hot buttered baki ng dishes . Bake appro imately minut s in 425 degree oven . (For best results , use water ground corn meal , d unb ol te ).

Alic e B . Rueger

BANANA BR EAD

1 2 c . sugar heaping c . plain flour 2 c . butter or oleo tsp . salt 3 1 mashed bananas tsp . s oda 2 1 0 eggs , beaten well . nuts

Cream butter , sugar , bananas and eggs . Sift other dry ingredients and add to above . Fol d in nuts . Bake in small (greased and floured) loaf pan at 3 00 degrees for 45 minutes to 1 hour . Margaret Gilliam

CORN MEAL MUFF INS

1 0 1 c . flour . corn meal 4 tsp . baking powder tsp . salt

c . shortening c . sugar 2 2 0 eggs . milk ; Sift baking powder , fl our , corn meal , and salt together cream shortening , add sugar . Cream until l ight and fluffy . Add eggs . Beat after each one . Beat until l ight . Add flour and milk Mix alternately about a third at a time . well . Bake in wel l 2 0 fi t) 25 greased muffin pans . Cooking time minutes . Temp eratu re 35 0 degrees .

Mrs . W . J . Cowan

= 4 ° V 6 Virginia Beach , irginia D E L IC IOUS D INNER ROL LS

1 2 e e c . milk y ast cak s 2 e c . sugar eggs , beat n

4 . 2 tsp . salt about c flour 1 stic k of margar ine

m a r e . Scald ilk . Stir in suga r , salt and marg in Cool to m e e r . luke wa rm . M asur warm water in la ge bowl Sprinkle or cru i s mix bl e in the yeast . Stir until d s olved . Stir in lukewarm milk the B tu re , beaten eggs , and half flour . eat until smooth . Stir in

re maining flour to make a sl ightly stiff dough . Turn dough out on e 8 l ightly fl oured board . Knead until smooth and lastic about

minutes . e Place dough in greased bowl , turning to grease top . Cov r . r Let rise in warm place , free f om draft , until double in bulk e about 1 hour . Punch down , turn out on l ightly flour d board and

shape as des ired . b B Let rise in warm place until dou led in bulk . ru sh lightly B 375 with melted margarine . ake in moderate oven ( degrees) b 15 2 0 a out or minutes .

Mrs . William J . Cowan

SWEET POTATO BISCUITS " B Outer anks of N . C .

2 0 1 . hot mashed sweet c . flour 0 potato . sugar 2 c . shortening tsp . baking powder 1 tsp . salt

Mix first three ingredients set to cool and add gradually rest . Cut with a biscuit cutter . Biscuits will be flat and will rise very little . Place on a baking sheet and bake at 45 0 degrees for ab out 2 0 minutes . Will be crusty on outside and soft in center . Serve with plenty of butter . Caroline Barr

OLE M VIRGINIA SPOON BR EAD

1 0 . c orn meal (water ground) c . milk

2 . 2 Tbsp Crisco (or butter) eggs , separated 2 2 Tbsp . sugar tsp . baking powder

o 2 Scald meal and cook and stir on st ve for minutes . Add C Pe a m milk slowly until of y cons istency . When c ool , add baking

, ; . powder add beaten egg yolks fold in fast , beaten whites Bake

~ 47 V V irgi nia Beach , irginia O LE Vl R G INIA SPOON BR E AD (Continued)

4 00 2 0 2 5 L e at degrees to minutes . ave in oven (turned off) for fe w e a minut s , as c ooler air caus es bread to fall . Margaret Boykin

DATE AND NUT BR EAD

1 a 2 a c . su g r c . chopped d tes 2 1 c . flour c . boil ing water 1 1 egg c . chopped nuts 2 1 Tbsp . butter tsp . salt 1 1 tsp . soda tsp . vanilla

C ream butter and sugar , add egg then dry ingredients . 5 Mix C ook dates in hot water for minutes . Cool . all and bake 35 0 ;45 in loaf pan at degrees until straw comes out clean about minutes .

Mrs . W . C . Beaman

SPOON BR EAD

1 c . boil ing water Tbsp . butter 1 0 c . meal . milk 2 tsp . salt eggs

Slowly add c orn meal to boiling water , stirring constantly .

Remove from fire and add salt and butter . Then add milk and e beat n egg yolks . Fold in beaten whites and place in greased dish

x 0 x 2 375 5 0 . 6 1 inches . Bake at degrees for minutes Lu Healy

SPOON BR EAD

2 Heat cups of milk to scalding . Add

1 c . c orn meal tsp . sugar 1 t 3 Tbsp . bu ter eggs (beat yolks and whites

1 tsp . salt sep arately)

ix Combine with the cooled milk m ture . Place in a but

375 45 . te red 1 quart cas serole . Bake at degrees for minutes rf Pe ect . Carol ine Ba rr

= ~ V 4 8 Virginia Beach , irginia SALLY LUNN

This has b e en a favorite old r e c ip e in Tidewate r Vi rginia m e r fo r any a y a .

o n e m e m Put one yeast cake in cup of warm ilk . Cr a to e 3 e e ge the r cup of butt r , cup of sugar . Add beat n ggs m x o n e l e r the and i well . Sift in quart of f our , alt nately with m ilk and yeast .

Let u s e e r this in a warm plac , then beat well . Pou into o n e we ll buttere d Sally Lunn mold (tube cake pan or two s maller Le t 35 0 molds . rise again before baking in moderate oven m 45 1 e w ; . degr es until bro n on p minutes to hour Douglas Barnes

EXTRA R EC IPES

- 4 9 V e V irginia B ach , irginia M " EXTRA R E C IPE S 3”

5 0 V irginia Beach ,

CAK ES FROST INGS

FEATH ER Y FU DG E CAKE

2 e e . l c . soft butter or c sift d cak f our

margarine 1 tsp . s oda

. 1 c . sugar tsp salt 1 2 eggs c . ice water

1 tsp . vanilla e 2 ( 1 oz . ) sq . unsweetened choc olate , melt d and c ooled

e e u Cream togeth r butter , ggs , sugar and vanilla until fl ffy S x (beat 5 minutes at high peed on mi er , scraping bowl occas ion

heate rs e 5 . ally to guide batter into , or b at minutes by hand) e . ; Blend in chocolate Sift flour with soda and salt add to c r amed

x n ; . e m i ture alter ately with ice water beat after each addition Bak in 2 paper l ined 9 x 1 inch round pans in moderate ov en (35 0 degrees ) 3 0 to 35 minutes or until done . Frost cooled cake with

Chocolate Satin Frosting . a e a L C n F . Harris on

CHOCOLAT E SATIN FROSTING

' - mix It s a fluffy , light choc olate frosting when whipped by S er . For darker , more glos sy frosting , beat with poon .

3 1 1 ( oz . ) sq . unsweetened egg

choc olate c . soft butter or margarine 3 S nf 1 c . ifted c o ectioners sugar tsp . vanilla 4 Tbsp . hot water

x Melt choc olate in mi ing bowl over hot water . Remove x from heat . With electric mi er , blend in sugar and water . Beat

in egg , then butter and vanilla . Frosting will be thin at this point ,

; S . so place bowl in ic e water beat until of preading c ons istency 0 S 9 Frosts t ps and ides of two inch layers . La C e na F . Harris on

FR E SH APPL E CAK E

2 0 . 1 sugar c . (blac k) walnuts 1 c . Wes son oil 3 eggs

3 . 1 c plain flour tsp . s oda 3 e c . dic d apples (Winesap) 1 tsp . salt 1 tsp . vanilla

Combine sugar and oil add eggs one at a time and beat wel l . Add other ingredients and bake in gr eased stem pan for 1 325 about hour at degrees . Mrs . W . C . Beaman

-5 1 V Be V irginia ach , irginia L EMON JEL LY CAKE

Cake (Hot mil k cake)

1 c . mil k

c . butter 2 tsp . baking powder flavoring

Add sugar to well beaten eggs . Add fl our and baking m powder , melt butter in the milk (to finger touch) and add to ix t e 375 ure . Add flavoring . Two la rge lay rs . Bake at degrees .

Lemon fill ing

1 6 c . hot water Tbsp . cornstarch 2 1 0 juice of lemons . sugar grated rind of 1 lemon 1 beaten egg 1 Tb sp . butter

b Com ine sugar and c ornsta rch , add beaten egg , lemon j uic e , rind and hot water . Cook in double boiler until very stiff .

Add butter after cooked .

3 2 Tbsp . c ream Tbsp . melted butter 2 c . powdered sugar flavoring

Cream together . E velyn N . Robinson

TOMATO SOUP CAKE

3 c . Crisco tsp . baking soda 1 1 c . sugar tsp . cinnamon 1 1 c . tomato soup tsp . nutmeg 1 c . water tsp . cl oves 1 1 tsp . s oda c . rais ins 3 1 c . fl our c . pecans

tsp . salt

b Blend Crisco a nd sugar . Com ine tomato soup with water x in = and s oda . Add to Crisc o mi ture alternately with sifted dry re dien t s e on e g . Stir in rais ins and nuts . Bak in l oaf or tube pan 35 0 hour at degrees . n Mrs . R . Dawso Taylor

— = e V 5 2 Virginia B ach , irginia TOMATO SOUP CAK E (Continu e d)

Che e se Fondant Ic rn g (for cake )

S add on e To 1 packa ge small cream cheese , lowly yolk of

e . gg, adding sugar until right consistency Add teaspoon salt and 1 teaspoon vanilla . D Mrs . R . awson Taylor

CHOCOLATE UPS IDE DOWN CAKE

Ba tter

2 . 1 c . flour tsp baking powder

a . c . sug r tsp salt

1 Tbsp . coc oa

Sift ab ove together . Add

1 c . milk tsp . vanilla t 2 Tb sp . melted bu ter or oleo

8 x 8 Pour into greased pan ( inches ).

Sauce

1 0 c . brown sugar . hot water 2 c . white sugar Tbsp . c ocoa

5 Boil together minutes , making thin syrup . Pour this over 4 0 35 0 batter , bake minutes at degrees . While baking , the syrup S S inks to bottom to thic ken . e rve warm upside down with whipped e c r am or ice c ream . Margaret Gilliam

CHOC OLAT E MA YONNAIS E CAK E

1 tsp . soda 1 e tsp . baking powd r 1 c . mayonnaise 1 0 . water 2 tsp . vanilla

Sift dry ingredients and add to mayonnaise , add water and M . ix S B vanilla well . Pour into greased heet cake pan . ake in 35 0 2 0 25 moderate oven at degrees to minutes . Cool .

- 5 3 ~ V V irginia Beach , irginia CHOCOLAT E MAYONN AISE CAKE (Continued)

Fudge ic ing

1 S tick oleo 1 tsp . vanilla

4 5 Bring to a boil for or minutes . Cool S pr e ad evenly on c ooled cake . Peggy Powell

LUCY ' S ORANG E CAKE

6 eggs juice and rind of lemon 2 c . flour c . hot water 1 c . sugar

Filling :

3 2 c . granulated sugar juice and rind of oranges juice and rind of 1 lemons

Beat yolks and sugar until very light and add lemon juice and rind , and water very slowly . Add flour then fold in beaten S egg whites . Bake . When done , pread fill ing on cake while hot .

Mrs . John Gordon Myers

L E MON GOLD EN CAKE

2 c . shortening (butter or eggs 2 S margarine) c . ifted cake fl our 1 1 c . sugar tsp . baking powder 1 tsp . vanilla tsp . soda 1 x 1 tsp . lemon e tract c . buttermilk 1 tsp . lemon peel

S Stir hortening to soften . Gradually add sugar , c reaming x together until light and fluffy . Add e tracts , eggs one at a time , S beating well after each egg . ift together dry ingredients , add to x creamed mi ture , alternating with buttermilk , beat smooth after x each mi ture . Bake in greased and fl oured or paper l ined cake 3 0 35 0 pans minutes at degrees .

Filling for lemon cake

2 Tbsp . butter c . water 2 c . sugar beaten egg yolks 2 Tbsp . c ornstarch c . frozen lemonade con

tsp . salt centrate

5 4 Virginia Beach , Virginia L EMON GOLD EN CAK E (Continued)

fe w drops of l e mon coloring

r Melt butter , blend sugar , cornstarch , add salt . G adually x e stir in water and c ool until mi ture thick ns , stirring c onstantly . S r Combine egg yol ks and lemonade . ti in a small amount of hot x e mixture into yolks . Return to hot mi tur , stirring c onstantly , e bring just to a boil . Add a few drops of l mon c oloring c ool . 7 Place between layers of cool cake . Cover with minute icing . Ros e mary Lamb

COMPANY CAKE

i c . butter c . s fted regular flour

c . sugar tsp . salt 4 1 e eggs , separated tsp . baking powd r

4 1 . Tbsp . milk tsp vanilla

Cream sugar and butter together until l ight , add beaten e gg yolks , vanilla and milk . Sift in flour to which baking powder

and salt have been added . D m Grease and flour two 8 inch cake pans . ivide above ix tu t e re pu ting in each pan . On top of raw batter put meringu

made of the egg whites beaten stiff with one cup of sugar . S e e 2 5 mod prinkl on this cup pecans cut fine . Bak minutes in e rate e oven . When done , put whipped cream betwe n layers , hav u ing mering e and nut sides on top and bottom . Helen Ellis E (Mrs . J . Tyler llis )

STRAWBERR Y IC E BOX CAKE

1 2 lb . vanilla wafers eggs e 1 S e stick butter , melt d qt . trawberries , cl aned

lb . butter and cut in half 1 1 c . sugar pt . whipping cream

mix C rush wafers very fine and with melted butter . Spread 2 3 9 x 13 / firmly in the bottom of a inch pan . Cream remaining e butter with sugar , b ating well . Add eggs one at a time and beat u well . Spread evenly over c r mbs . Add strawberries . Whip S e e cream and pread ov r berries . (Neither the berri s nor the R e cream are sweetened). Sprinkle with remaining crumbs . fri e rate 1 2 g overnight . Cut into squares for serving . Serves 16 to . Ruby Riley

- 5 5 e V Virginia B ach , irginia VANILLA WAFER CAKE

1 6 c . margarine or butter whole eggs 2 0 . sugar c . milk 1 12 box 1 7 ( oz . vanilla wafers ( oz . pkg . flaked coconut 4 1 ( c . c rushed) c . chopped pecans

Cream butter , add sugar and beat until s mooth . Add eggs ,

one at a time , beating well after each addition . Add vanilla wafers , which have been c rushed , alternately with milk . Add c oconut and pecans . Pour batter into a greased and floured tube pan . Bake at 2 1 75 degrees for hou rs . Wh Mrs . R . W . itehurst

EASY STAR LIGHT CAK E

2 2 2 1 c . flour ( c . Tbsp . ) tsp . salt 3 k tsp . ba ing powder 1 0 . sugar

Sift above together in bowl . Add to above

c . C risc o 1 tsp . vanil la 1 c . milk

2 x 2 2 Beat minutes in mi er . Add eggs and beat more 8 36 minutes . Bake in two inch cake pans or about cup cakes at 35 0 3 0 degrees for minutes . Jeanne Preston

COFF EE CAKE

1 1 stick butter tsp . soda 0 1 . sugar tsp . salt 2 1 eggs tsp . vanilla 2 S c . ifted flour pt . c ommerc ial sour 2 tsp . baking powder c ream

Cream butter and sugar . Add eggs and c ontinue to beat until l ight and fluffy . Sift together dry ingredients . Add about x of this to creamed mi ture . Add of s our c ream and beat x until mi ed in well . Add remaining dry ingredients and sour cream Mix and vanilla . well . Topping : cup sugar and enough c innamon to make medium brown . Pour batter into greased tube pan and S prinkle of S topping on it . Add remaining batter and prinkle remaining topping 35 0 35 on top . Bake at degrees for minutes .

Mrs . R . L . Simmons

- V 5 6 Virginia Beach , irginia

C O M P L I M E N T S

COLUMB I AN PEANUT COMPANY

W ES T E R N AU TO AS S OC I AT E S TOR E — — S M . R S 3 HO M E OW N E D B Y . I GG P HON E GA R D E N 8 4 5 1 ” ” T H E F A M I L Y S TO R E

6 0 0 V I R G I N I A B EAC H B L V D . V I R G I N I A B A CH VA . E ,

B R R S 4 2 8 J AC K W . OT HE P HON E

C . P . M A R K S V I R GI N I A B EAC H FLOR I S T G HF' T S D E C O R AT I V E ACCE S S O R I E S

A 9 9 3 L A S KI N R OAD V I R G I N I A B EAC H V .

S P . O . B O X 8 8 2. T E L E P HON E . R 8 — 6 4 6 I B U S . GA D E N E S R D 8 — 1 2 8 4 R . GA E N

LAN R N E NS U R A N E A E N INC . GHO I C G CY ,

GE N E R A L IN S U R ANC E R EA L E S TATE R E NTA L S

P A C i P I C A v E N u E R B V A . V I G I N I A EAC H ,

A FR I E N D APPL ESAUC E CAKE

e 1 . e c . butt r tsp baking powd r

1 c . brown sugar tsp . soda

2 eggs , beaten tsp . c innamon

e 1 . 1 c . appl sauce c chopped seeded raisins 1 e e 2 c . flour c . chopp d p cans

tsp . salt tsp . all spice

Thoroughly c ream shortening and sugar . Add eggs and e beat well . Add applesauce . Then sift dry ingredients . B at x 8 smooth and fold in rais ins and nuts . Bake in wa ed lined inch 35 0 45 60 square pan in moderate oven , degrees , to minutes . e Can al so b baked in two small loaf pans . Mrs . T . J . White

STRAWBERR Y CAKE

1 mix 1 pkg . white cake pkg . strawberry j ello , (Duncan Hines ) regular size

Mix b a ove together . Add

0 4 . c ooking oil eggs 4 Tb pkg . frozen strawberries sp . flour 1 (thawed , lb . size)

Grease and flour 3 layer cake pans 9 inch) Follow baking mix directions on cake .

1 1 l b box stick oleo (mashed) . powdered sugar

remaining pkg . strawberries

Af ter thawing berries , put most of juice in batter .

Mrs . R . W . Whitehurst

FUDGE CAK E

4 2 eggs c . chopped pecans 2 0 . sugar of a large cake of choc o l c . flour late in blue folder ( 6 blocks ) 2 sticks butter 2 tsp . vanilla

a Cream butter and sug r . Add eggs , one at a time . Add flour , melted chocolate , nuts and vanilla . Bake in greased pan in 4 0 5 0 sl ow oven to minutes . Ice with boiled icing . Gwen Me redith - 5 7 V e V irginia B ach , irginia PRUNE CAK E WITH BUTTE R SAUC E

e 35 0 e Heat ov n to degre s . May be baked in large flat pan b or tu e pan .

Beat together

3 1 eggs c . Wesson oil 1 c . buttermilk

Then add

1 1 . c . sugar tsp vanilla 2 1 c . fl our tsp . c innamon

1 1 . tsp . soda tsp nutmeg 1 1 tsp . salt tsp . allspice

Mix well then add

1 1 c . chopped nuts c . cooked prune pulp

35 40 ;5 0 5 5 ub Bake to minutes in flat pan to minutes in t e pan . As soon as cake is removed from oven , pour over it the foll owing sauce :

c . buttermilk stick butter 1 0 . sugar tsp . s oda

Combine all ingredients in large saucepan (it foams ) and cook until it almost reaches the soft ball stage . Lucy Hauser

CURR IED FRUIT BAK E

1 c . butter tall can pear halves 1 c . brown sugar , pac ked can pineapple slices 4 e tsp . curry powder maraschino ch rries 1 tall can peach halves slivered almonds

325 e Day before : Start oven at degr es . Melt butter in Mix . . ; saucepan , add sugar and curry until blended Drain fruit 1 1 ; xtu . . place in quart casserole add butter m i re Bake hour e R frigerate . 35 0 On the day : Heat oven to degrees . Sprinkle sl ivered

; . almonds over fruit bake heat until almonds are golden Serves

12 .

be Note : The proportions of fruit may varied . I more two 1 often use cans of peaches , increase the brown sugar to cup , and use a larger cas serole in order to be as sured of plenty .

B . Mrs . R Taylor - 5 V V 8 irginia Beach , irginia A hous e should have a cookie jar ’ fo r whe n it s half pas t three And childre n hurry home fro m school

as hungry as can be , ’ The re s nothing quite so s ple ndid ff er a e As spicy , flu y ging c k s And sw e e t milk in a c up A ho us e s ho u ld have a mothe r waiting w ith a hug No matter what a boy brin gs hom e a puppy o r a bug For childre n only loiter whe n the bell rings to di s miss ’ If no one s home to gre e t them With a cookie and a kiss ! !

AN E K ES C D I S , COO I

FUDG E

' r e 3 1 . . we e e 1 c . b own sugar , pack d ( oz sq Baker s uns ten d w e ll chocolate e e e e 1 c . whit sugar larg can vaporat d milk half stick butte r

e Put sugar , milk , choc olate , and butter in sauc pan . Cook m e S m over mediu h at , tirring almost constantly , until it akes a e e m e e e s oft ball in c old wat r . Remov fro h at and b at until it thick ns . e e Pour I nto pan , c ool and cut . I do not use quit a whol can of e m cr a . Doris Makinson

BROWNIES

1 0 . sugar tsp . salt

tsp . baking powder c . flour

Sift above ingredients . Melt

2 e e sq . choc olat c . butt r

2 T 0 this add lightly beaten eggs . Then add dry ingred

e nts 1 1 . 30 35 i , teaspoon vanilla , and cup chopped nuts Cook to 3 0 r minutes in a 5 degree oven in a g eased pan . Betty and Dick Welton

FUDG E

2 c . sugar c . top milk 4 sq . unsweetened chocolate pinch salt

l ow Stir until chocolate is melted over flame . After choco e l ow late m lts , keep fire very and cook until it forms soft ball in e a water . R move from fire . Add two t blespoons butter or m ar a rin e m g . Beat until fir . Add cup pecan pieces or walnuts , e pour into gr ased pan . Cut when firm . Beulah Darden

BUTTER SC OT CH DROP COOKIE S

3 1 pkg . caramel Toll House medium size jar dehydrated morsels peanuts large can Chinese noodles

m e e Melt orsel s in top of doubl boiler . Th n stir in Chinese

V B V irginia each , irginia BUTTERSCOTCH DROP COOKIES (Continued)

e mix noodl s , and then in peanuts . Drop with teaspoon on wax ed S paper or c ookie heet . Helen Ellis E (Mrs . J . Tyler ll is )

NUT COOK IES

2 2 c . dark brown sugar tsp . baking powder

c . butter c . rais ins 1 E c . nglish walnuts or c . dates , chopped 1 pecans , chopped tsp . c innamon 1 e c . sweet milk tsp . clov s 2 tsp . vanilla

Add enough flour to make a stiff dough . Drop in buttered t - _i s 12 15 35 0 and bake or minutes at degrees .

Mis s Mae L . Martin

LACY OATMEAL COOKIES

3 2 c . oatmeal eggs 1 box brown sugar 2 sticks butter

c . white sugar tsp . vanilla

Cream butter and sugar together and add oatmeal and mix e vanilla and eggs ( togeth r). Bake on well greased cooki e

35 0 ;6 . ! sheet at degrees until brown about minutes Makes lots Shelby Balders on

BAK ED FUDG E COOKIES

12 2 oz . pkg . chocolate chips Tbsp . butter 1 E 1 can agle Brand c ondensed c . flour

milk c . chopped nuts

u . Melt chips , milk and butter in top of do ble boiler , blend

Add flour and nuts , keeping warm . Drop by teaspoons on slightly

e S 5 325 . gr ased cookie heet . Bake minutes only in degree oven

Cool .

Florence W . Reinhardt

- 0 V 6 Virginia Beach , irginia

J a ke tim e

Take time to Work

it i the r ce f su s s p i o cce s .

Take time to Thin k

it i h so e f w s t e urc o po er.

Take time to Pl ay i h it s t e secret of y outh .

Take time to Read

ii is the o n dation of kn w ed e f u o l g .

Take time to Worship

it is the highway of reveren ce an d washes

t f e rom our e he dust o arth f ey s .

Take time to Help and Enj oy Frien ds

t i th urce of in es i s e so happ s .

Take time to Love

n it is the on e sacrame t of l ife .

Take time to Dream

i c th o l to he t hit h es e s u t stars .

Take time to Laugh

’ i is t he sin in t at e s wit l fe s t g g h h lp h i s load .

IO Take time to Plan

it is the secret of bein g able to have time

s to take time for the fir t n in e thin gs . PIE S PASTR I ES DE SSE RT S

ANG EL PIE

1 . 4 e gg whites tsp vanilla or almond x 1 c . sugar e tract

Beat egg whites until dry , add pinch of salt , add sugar e x e s lowly until w e ll beaten in whit s , add e tract , place in a pr v e 2 00 e 2 0 25 ious l y baked pi shel l . Place in oven at degr es for to e e minute s , take out and cool . Place one can drain d crushed pin e e e e appl e over top , th n slice bananas v ry thin over pineappl , cov r a With sliced almonds (one small pack ge), c over with whipped

re fri erate r . be cream . Place in g until ready to se rve Can made a day ahead of tim e of serving . Rosemary Lamb

PECAN PIE

2 4 . 1/ c . granulated sugar Tbsp butter 1 x 1 c . dark corn syrup tsp . vanilla e tract 1 3 eggs c . broken pecans

xtu Cook sugar and syrup until mi re thickens . Beat eggs without separating and sl owly add hot syrup to eggs , beating constantly . Add butter , vanilla and nuts . Pour into unbaked pie h shell . W en baked , c ool and serve with or without whipped cream . 45 0 e 35 Bake in hot oven , d grees for minutes .

Mrs . W . H . Kitchin , Sr .

CHOCOLATE PIE

3 t S sq . unsweetened chocolate p . salt 2 2 c . milk egg yolks , slightly beaten 1 2 c . sugar Tbsp . butter 3 1 Tbsp . flour tsp . vanilla 9 inch pie shell

Add chocolate to milk and heat in double boiler . When chocolate is melted , beat with rotary egg beater until blended . e mix Combine sugar , flour and salt , and gradually add to chocolat ture . Cook until thick , stirring c onstantly . Continue c ooking for 10 minutes , stirring . Add egg yolks gradually , stirring vigorously . 2 Cook minutes longer . Add butter and vanilla and c ool . Pour in 9 inch pie shell . Meringue 2 4 egg whites Tbsp . sugar

2 a Beat egg whites until foamy . Add t blespoons sugar at

— 6 1 V V i irginia Beach , irg nia CHOC OLAT E PIE (Continued)

e 15 35 0 e at a time . Top pie and bak minutes at d grees . Mary Mas on

BROWN SUGAR PIE

3 1 eggs tsp . vanilla 1 lb . dark brown sugar pinch of salt butter s ize of an egg

e e B at above ingr dients together . Put in an u nbaked pie 35 0 1 1 e crust and c ook in degree oven hour . ( cup p cans can be added if you have them).

Mrs . John Gordon Myers

FR ENCH CHOC OLAT E PUDDING (From a Lazy Cook)

1 2 c . bread crumbs eggs 2 2 e c . milk sq . choc olate , m lted over hot water

45 5 0 35 0 Beat together thoroughly , bake to minutes at r degrees . Se ve very hot with hard sauce made of l ight brown

sugar . (I prefer the white sugar with rum in it .

Mrs . John Gordon Myers

CHAR LOTTE RUSS E

Custard

1 pt . c ream , whipped 1 pt . milk

Pour hot custa rd over 2 envel opes gelatin which has been L et dis solved in cup c old water . cool . Pour in cup e 2 sh rry . Sweeten the c ream with cup sugar and teaspoons vanilla . Fold into custard . Line cut glas s bowl with lady fingers , x pour mi ture into bowl . Top with toasted almonds .

Mrs . Selden Grandy

DELIGHTFU L DESS ERT

1 pt . double cream tsp . vanilla

c . brown sugar pinch of salt 2 eggs

W . hip cream . Separate yolks and whites of eggs Beat

- 62 V e V irginia B ac h , irginia

PIN EAPPLE IC E (Continu e d)

e one hour . Th n stir one hour later , stir again . Freeze until

ready to serve . Makes gall on . Helen Withers

WIN E JELLY

3 1 envelopes plain gelatin c . cold water 3 2 re d c . boiling water c . wine (port or , m ix ed) 2 2 juice of lemons c . sugar

Soften gelatin in cold water . Pour boil ing water over

sugar and softened gelatin a nd stir until dis solved . Add wine and lemon juice . Pour in molds and allow to set . Sr Mrs . C . J . Smith , .

MANHATTAN SALAD

lb . marshmallows lb . blanched almonds 1 1 can sliced pine pt . whipping cream apple

Boiled fruit salad dres sing

3 1 eggs , whites and yell ows Tbsp . sugar 3 beaten together Tbsp . vinega r

1 T 1 . bsp . butter tsp salt 2 Tbsp . sweet milk

Cook in double boiler , stirring c onstantly until thick .

Cool thoroughly .

Cut marshmallows .

Add dic ed pineapple . Add bl a nc he d almonds , cut in half . Add cold boiled dres sing Add stiffly whipped crea m 6 . Set in c ool place .

This should be m ixed at least two hours before serving. 14 Serves .

Jennie C . Kitchin

- 64 V V irginia Beach , irginia OLD FASHIONED TIPSY CAKE

6 e ggs 1 x r tsp . vanilla e t act

Cook milk in double boiler until it comes to a boil . Add

e ggs beaten well With sugar and stir constantly until it thickens .

When cool , add vanilla . Pour custard over individual servings of S ponge ca ke (bought at store) to which has been added a tablespoon of wine e the e about half hour ahead of time to thoroughly perm ate cak .

Whip cream and serve on top with finely chopped and toasted pecans . Received from a grandmother ' s 19 35 cook book about .

MACAROON PUDDING

2 1 doz . macaroons pt . milk 1 0 6 eggs , beaten separately . sugar b x 1 o gelatin tsp . vanilla

a Let milk and gelatin stand until soft . Add sug r to beaten Mix a ix egg yolks . egg yol ks and sug r with milk and gelatin m ture and c ook in double boiler until thick . Add vanilla and fold in beaten e egg whit s . Line mold , which has been buttered , with macaroons and pour in custard . Put in refrigerator until chilled . This recipe was given to a member of Gal ilee by her wa s mother . It served on very festive occas ions .

L EMON PIE

3 egg yolks c . flour 0 . sugar tsp . salt 2 c . boiling water juice of lemons and rind , grated

Mix dry ingredients , add boil ing water gradually , stirring 2 constantly . Cook minutes . Add well beaten yolks slowly and lemon juice and rind . Cook until has c onsistency of starch . Cool . 3 Pour into c ooled c rust . Top With meringue of eggs flavored e e with l mon ju ic . Brown , Cool . t Ruby M . Purring on

CHOCOLAT E WAFF LES

c . butter or oleo tsp . salt 1 2 c . sugar tsp . baking powder 2 2 eggs oz . melted chocolate

c . milk tsp . vanilla 1 c . flour - 65 V Be V 177 irginia ach , irginia C HOCOLATE WAFF LES (Continued)

Cream butter and sugar together . Add beaten eggs . Add

sifted dry ingredients alternately With milk . Stir in melted choco

late and vanilla . Chill . 2 Bake minutes on hot waffle iron . Serve topped with D ! vanilla ice cream . el ic ious Jeanne Preston

PEACH COBBL ER

3 0 Tbsp . shortening . sugar 0 1 . milk c . flour

1 . tsp . baking powder tsp salt

Cream the shortening , add the sugar , then the milk and 8 dry ingredients . Grease an inch square baking pan and put a ; the thick layer of sliced peaches in it spread the batter over Mix l peaches . cup sugar and tablespoon corn starch and

S prinkle over the batter . Pour cup boiling water gently over e 35 0 e this . Bak one hour at degrees . S rve warm With plain c ream . Ruby R iley

OLD FASHIONED C HESS PIE

3 1 eggs , beaten tsp . vinegar 1 0 1 . sugar stic k butter or oleo 1 1 tsp . vanilla Tbsp . c orn meal

n 3 00 Combine and pour in u baked pie shell . Bake at degrees on bottom shelf of oven , for forty minutes . Jeanne Pre ston

L EMON CHESS PIE

3 eggs rind of 1 lemon 1 c . sugar stick butter or margarine juice of 2 lemons pinch salt

Cream butter , add sugar and other ingredients . Bake at 35 0 e n 45 d grees in u baked pie shell for minutes . L Margaret . Terrell

- 6 6 V V irginia Beach , irginia

E VE LY N ' S C H I LDR E N ' S S HOP

— P HONE 4 2 8 1 7 6 1

2 ST H S R R B T E E T V I G I N I A E AC H VA .

C O M P L I M E N T S

C HAR C O AL R OOM R E S T AU R ANT

8 : OCEAN F R ONT

- B E R NA R D B R OW N P HONE GA 8 3 2 4 4 — N I G HT S GA 8 5 6 9 3

B R OWN A GE NCY

S 8 c S R R EA L. E TAT E IN U A NC E

P . 0 . B O X

3 1 0 2 P AC I F I C AVE N U E V I R G I N I A B EAC H VA .

S U M M E R C OTTAG E S AN D A P A R T M E NT S B Y W E E K NI O N T H O R S EA S ON

CO M P EL ! IV I E N T S

B EAC H B AY MAR I NA

5 5 0 L A S K I N R OA D V I R G I N I A B EA C H VA . L E MON CU P CAKES

e . 1 pkg . White or y llow cake c water

mix c . salad oil e 1 e 1 pkg . l mon Jello instant juice and rind of l mon pudding 4 3 8 8 3

e m Mix above ingredi nts , beat at least four or five inutes , e either by hand or with an el ctric beater . Cook in well greased 1 inch cup cake tins for approx 12 a 35 0 imate l y minutes h lf the time at degrees , the remaining 3 00 half at degrees . Remove immediately from pans and dip in the following glaze

3 lb . sugar (powdered) juice and rind of lemons

e f Dip first on unders id let set , then dip on top s ide . A ter

dipped in glaze , let set on cake racks , so air can circulate . Irene Hilliard

CARAMEL DUMPLINGS

e This recipe was used for years at the Avalon Hot l , which wa s L operated by the Misses eggett , former members of Gal ilee .

e , 3 ; Caram l ize cup sugar add to it cups hot water add 1 1 b 10 min cup sugar , ta lespoon butter , pinch of salt . Let boil utes . Batter

1 1 c . flour s ifted with pinch of salt 1 heaping tsp . baking powder tsp . vanilla

c . sugar c . pecans , chopped

c . milk

x Combine all ingredients . Drop this mi ture into boiling 2 0 3 e ~ sauce . Put into oven and bake for minutes at 5 0 degre s n u til brown . Serve with Whipped cream .

CHOCOLAT E MOUSS E

1 6 2 ( oz . ) pkg . chocolate egg yolks

morsel s c . sugar 0 . milk , warmed stic k butter or oleo

Mix h in bl ender pour in bowl and c i ll . Top with whipped cream . Shelby Balders on

V Be V irginia ach , irginia 6 8 Virginia

R ECR EATION R OOM PAT IO DINING AN D GROUP S ER VING

BARBECUE SPAR ER IBS

m S e 1 . 5 to 6 lb . par ribs (s all tsp chil i powder 1 s ize) tsp . celery seed

S . 1 t p . salt c brown sugar

tsp . pepper c . vinegar m e e 1 le on , sl iced thin c . Worcest rshir sauce 2 e 1 large onion , sliced thin c . Wat r 1 c . tomato catsup

e Cut rib s into se rving s ize . Place meaty sid up in roasting e pan . Sprinkle with salt and pepper . Arrange l mon and onion Put 45 0 e sl ices over top . into hot oven ( degr es ) uncovered for 4 Mix e e 5 minutes to brown . r maining ingr dients and bring to a b 35 0 e boil . Pour over ri s . Reduce heat to d grees and continue 60 7 0 e roasting for to minutes longer or until tend r . Do not c over e b pan at any tim but baste and turn ri s occasionally . If sauc e

gets too thick , add a l ittle Water .

Mrs . Russell Simmons

THR EE BEAN SALAD

1 L 1 can Blue ake green beans red onion , s liced 1 1 can Shelly beans tsp . dill weed 1 can kidney beans (washed Wishb one Italian dressing and drained) salt and pepper to taste

D rain all beans . Slice onion over beans . Sprinkle dill

weed , salt and pepper over all and add dres sing. Marinate in

refrigerator until chilled and se rve . Suzanne Van ders yde

(Mrs . J . A . )

ORANG E PE CANS pinch of salt 1 small can frozen orange juice

4 . 2 Tbsp butter c . sugar rind of one orange grated

Cook sugar , orange juice and salt until it forms soft ball in cold water . Add butter , orange rind and 8 cups of pecan

. wax halves Pour onto paper and cut into squares . D Mrs . Floyd ormire

69 V V irginia Beach , irginia BARBECUED C HICK EN

Sauce

2 tsp . salt 4 W tsp . pepper tsp . orc estershire sauce 1 tsp . dry mustard c . tomato sauce

1 bay leaf tsp . red pepper 1 c . vinegar tsp . sugar 3 Tbsp . butter

Put all above ingredients in saucepan and s immer about 2 0 minutes . e 4 At sam time , cut chickens (quartered), and place in e . v w wa t r; baking pan Co er bottom of pan ith salt and pepper to

s e ;e a l l . ta t slice thre small onions and put over chic kens Cook l Z ; 35 0 / hour on one s ide turn and c ook hour on other s ide at r e 1 15 2 0 deg e s . Add sauce and c ook hour . Baste every or min 8 utes . Serves . Margaret Gill iam

BRUNSWICK STE W (Canned Vegetables )

4 5 l 4 rib e 11. hen ( or lb . ) / s ide m at , sliced 5 5 cans tomatoes potatoes , boiled and mashed 2 1 cans butter beans Tbsp . sugar 2 cans c reamed corn cayenne pepper 1 stic ks butter

hen e e t ; Boil and sid m at un il thoroughly done remove bones e e i and meat . Cut chic k n into s mall pi ces . To diced ch cken and s e e e x tock add tomato s , butt r beans and butt r , and c ook appro imately o e o e x t 30 n hour . Add c orn and c o k on low h at appro ima ely minutes , n e stirri g occas ionall y . Add mash d potatoes and cook until thic k , S t e irring often . Add sugar , cayenn pepp e r salt and blac k pepper t e e x 12 o taste and c ook until v ry thick . This will yi ld appro imately u r e e q arts and is ve y nic to fr eze . Ethel Kit chin

SHAD WITHOUT BONES

e e 5 l 2 out Salt and p pp r / pounds shad ins ide and . Place in e l ub the s ;4 s i s R yno ds Wrap (do le Reynold Wrap) put tr p bac on on w r a nd t 25 0 fish . Bring ap up seal tigh . Cook in a degree oven 6 s s r e 6 hour . Wil l e v or 7 . Beul a Darden

~ 70 ~ V n e V irgi ia B ach , irginia

COOK IN G T E RMS

AU J U S W t n t r a : i h a u al gr vy . A SP IC : T his denote s a s avo ry jelly m ad e from stock or from t at i e wit e t n om o ju c h g la i . AU G RA T l N : Me ans covere d with che e s e or c rumbs o r both and ak b ed . B A ST E : T o moisten food whil e baking with juic e s from pan o r othe r o r fat liquid . B A K E U N T IL T END E R : U ntil a fo rk or ske w e r c an e asily be l n o rt s ed . B L E N D : T o mix e w ll . B IS U E A w te a e e Q : hi soup m d of sh ll fish . B U IL L N A e r t n t n t et n ot t O O : cl a soup s ro ger ha bro h , y so s rong a s n e e co somm which is cl ar soup . A F E AU LA l T E a t e e an d l k C : qual p r s of coff mi . A NA P E Sma en t e e r e r t u e : a e z as . C ll op pp i r , s v d fi s co rs CHA R L OT T E : A puddin g mad e of bre ad or c ake cov e r e d with t el at frui or g in . H IL L T e t r t e : o in he re e t nt n o . C plac food f ig ra or u il cold , froz n R EAM T o mix rte n un t it t t C : sho ni g in bowl il is sof and ligh . CR OQU ET T E S: A s avory min c e of me at or fish m ade with a s auc e t a e in o sh p s . ” CU T A N D FO L D : T o sl ic e down through a mix ture with a spoon an d n it t th e to n e n the u ar tr ke o o . bri g p , foldi g ov r pw d s o ENT R E E A t e et e n r e at n n e r : ligh dish serv d b w e cou s s di . F NDU E : A t re ar t e e an d e O ligh p p a ion of ch se ggs . FR A P P E : P ar tl r en y f oz . FR I A S E E A m C S : dish of any boil e d meat s e rv e d in a ri ch ilk sauce . LA ZE O R LA E i e l e Me at are e G G C : c d or g os sed ov r . s glaz d by e in w t n n trate t k e l e F t be cov r g i h co ce d s oc s or j l i s . rui s may e n t e froz or cove re d wi h a shiny fi l m of harde n d sugar syrup . ’ H R S D E UV R E S: et n e e u e O O App izi g sid dish s s ch as oliv s , rad e e e r k e ish s , c l y and pic l s . J U L IEN N E : Cut in e t t n fin s rips or s ri gs . KN E D : T o a e u on f t r e rk it re A pl c do gh a la su fac and wo , p s sing wn w t k r e r t e ck e t e e at e e a . do i h nu l s , hen fold ov r , p ing s v l im s MA R INA T E : T o allow fruits or vegetabl e s to stand in dre s sin g or to e sy rup improv flavor . P I U AN T : A r e Q sha p sauc . P U R E E F e t t t a e : ood boil d o a pulp and pu hrough si ve . SAU T E : T o k en tl in a am t fat coo g y small oun of . SCAL D : T o he at milk product un til s cum forms ove r top (1 9 6 d e r e F n ot g e s . boiling). R E C IPES FROM FOR E IGN COUNTR I ES

CHINESE CH IC KEN

S 1 e Boil and cut up two frying chic kens . aute cup c lery e and 1 onion . Add chicken and two cans c r am of mushroom soup e e e a n d e L in skill e t and dash Worc st rshir sauce , salt pepp r . ine ; mix bottom of deep cas serole with Chinese noodles layer chicken

ture and sprinkle cashew nuts alte rnating . Top with noodles . Ba ke 2 2 E e - at 35 0 de grees 5 minutes . ( Cans mpres s white wat r packed

tuna , drained may be substituted .

Florence W . Reinhardt

ITALIAN MEAT LOAF

m 2 2 6 . lb . ground beef cans ( oz to ato sauce 1 2 Tb large onion , chopped sp . chopped parsley 1 2 egg tsp . oregano 1 2 c . milk or bouillon tsp . salt 1 c routette s c . pepper to taste

b Com ine egg , milk , onion , salt and pepper in large bowl .

. L et . ;mix . Add stuffing soften Add beef and parsley thoroughly

;375 1 . Form into loaf in baking pan bake at degrees for hour Pour tomato sauce over meat and S prinkle with oregano and bake 3 0 m inutes l onger .

Mrs . W . C . Beaman

HAMBUR GER ST R OGANOFF

1 . 1 lb hamburger c . s our c ream 1 can mushroom s oup chopped parsley 1 small can mushrooms with paprika liquid

m Brown lightly seasoned ha burgers in oil . Drain off all but a tablespoon of drippings . Stir in can of soup and can of mush 5 rooms , with l iquid . Simmer minutes . Blend in a cup of s our ’ cream , heat but don t boil . Top with chopped parsley and paprika e r 4 and s rve with noodles or rice . Se ves . Gaynelle Dormire

OR IENTAL POR K CHOPS

6 1 pork loin chops . cut clove garlic , minced

inch thick tsp . salt

. 1 c soy sauce tsp . ginger

c . sugar

~ 7 l ~ V irginia Beach , Virginia OR IENTAL POR K CHOPS (Continued)

P m Combine soy sauce . sugar , garl ic and ginger . our ix 4 6 ture over pork chops and allow to marinate to hours . turning

occas ionally . Place on rack in broiler pan . Place chops 5 to 7 10 15 inches from heat . Broil to minutes on the first side . Turn 10 15 4 and broil on sec ond s ide to minutes . Serve hot . servings .

Mrs . P . Porcher Gregg (Connie)

BEE F A LA STR OGANOFF

2 1 lb . lean round steak , cartons of s our c ream l 8 3 cut in sl ices / to Tbsp . Worcestershire sauce

inches thick Tbsp . nutmeg 1 e lb . butter or margarine small can tomato past 1 large onion 1 large can mushrooms 2 Tbsp . s oy sauce

1 x ~ Cut meat in thin strips , inches . Chop mush rooms and onions finely in skillet . Bro;wn meat in butter with onions and mushroo;ms and their juices add tomato paste , salt and pepper to taste other seasonings . then sour c ream and make t 0 1 co ns istency of gravy . Cook with p on . Simmer for hour .

Serve over boiled rice . r 10 Can be made a day ahead and refrigerated . (Se ves 12 to people).

Mrs . James B . Oliver

DUTC H PEA SOUP

lb . bac on tsp . garl ic salt 2 large onions . diced pinch nutmeg 3 e larg stalks celery . diced salt and pepper 4 ca n s gre e n pea soup Polish sausage or frankfurters 1 or 2 cans split pea with pinch of cayenne pepper ham s oup water (2 to 4 cups )

Dice bac on and cook until c risp . Add onions and cele ry u 2 and c ook ntil soft . Add cups water and spices and s immer fe w 1 minutes . Add s oup . can at a time , alternately with water , e (more if n eded) to des ired cons istency (I l ike it rather thick). e r Let s imm r slowly (the longer the better). Before se ving add kf Polish sausage or fran urters until thoroughly heated . Serve ha a 10 with rd rolls and sal d . Serves 8 to . (May be frozen and t rehea ed). Suzanne Van de rs yde Mrs A ( . J . . )

“ V 72 Virginia Beach . irginia

"M EXTRA R E C IPES

~ 74 V Be irginia ach ,

EASY C HEES E SOU FFL E

3 3 Tbsp . butter eggs 3 Tbsp . fl ou r salt a nd pepper 1 c . milk few drops Tabasc o sauce 1 c . grated cheese (medium sha rp)

Blend butter and flour in saucepan until smooth . Add milk , a little at a time and stir until this c omes to a boil . Cook about hr v ; e t ee minutes o er l owered heat add grated cheese , salt , p pper and Tabasco , and set as ide to c ool ° Beat eggs , yolks and whites e x e separately , add yolks to c ool d mi ture , blend well and th n fold w in stiffly beaten hites . Tu rn into a deep , well greased baking 3 5 0 2 5 im dish and bake in degree oven about minutes . Serve 4 mediately . Serves . e Alice B . Rueg r

“g EXTRA R ECIPES

== fl V 7 6 Virginia Beach , irginia

CARROT CAK E

2 0 4 . sugar eggs 2 2 a c . fl our tsp . cinn mon 2 3 tsp . baking soda c . grated carrots

1 c . Wes son oil

B m eat eggs , add oil , s ift flour , soda and c inna on . Add ix Mix this to m ture . Beat in sugar , add carrots last . well . 3 25 35 4 0 b Bake in degree oven to minutes . Cool completely e fore ic ing .

Carrot ic ing

1 8 oz . pkg . c ream cheese c . chopped nuts box l 0x 2 sugar tsp . vanilla stick butter

Cream all things together , add nuts last . Patty Walton

HOT MILK CAKE

4 2 eggs , beaten l ightly tsp . baking powder 2 c . sugar tsp . salt 2 c . plain flour

f Add sugar to beaten eggs , then flour which has been si ted 1 with baking powder and salt . Beat all these together . Put stic k 1 of butter lb . ) in saucepan al ong with cup milk . Bring to ix 1 ex a boil and beat into first m ture . Add teaspoon of vanilla u tract . This cake may be baked in a t be pan , greased and floured 325 45 well , at degrees . Cooking will require from minutes to an hour . It may also be used for all kinds of layer cakes and 2 0 375 baked minutes at degrees . Patty Walton

CRAB BISQUE

2 cans c ream of tomato s oup tsp . Worcestershire sauce 1 can rich milk salt and pepper 1 a lb . cr bmeat Betty Crawford

- V e V 7 8 irginia B ach . irginia ' n temperatures s oar and I m weak fro m

' Th er e o e n I ve at s n consolatio , still lo to e .

FR I ED PEACHES (Continu e d)

15 2 0 e m e e e to minut s or with cov r ov r pan . Remove c over and r S e c ook unti l sy upy . erved as a vegetabl .

Richard F . Welton

CORN PUDDING

e 1 9 ars c orn tsp . sugar 3 1 eggs tsp . salt 2 c . milk tsp . pepper 1 e 1 ak e Tbsp . m lted butter tsp . b ing powd r

R emove c orn from ear with s litter or sc orer . Scald milk . Be e e 3 2 5 at whole ggs . C ombin all of thi s and bake in a degree e ov n until firm about an hour .

Richard F . Welton

BAK E D BEANS

2 e 1 c . navy b ans tsp . salt 1 5 onion Tbsp . molas ses - 6 lb . fat back Tbsp . brown sugar

1 tsp . mustard

Wash beans thoroughly . Bring beans to boiling and sim 30 mer for minutes . Pour off enough water to leave beans covered . - 3 0 . Add fat back , one chopped onion and simmer minutes longer 300 Pour i n bean pot , add other ingredients and bake at degrees

4 6 . until done ( to hours). Add more water if needed

George Gilliam , Jr .

EXTRA R E CIPES

80 V i e V irg nia B ach , irginia

Write Extra Recipes Here

H AR R E LL ' S P H AR MACY A c . J . H U S ER LL P P AR A INC H I TO H M C Y , .

I N GR AM P HAR MACY

J AR V I S K IT C HEN

LAN G R NE NS U R AN E A EN INC HO I C G CY , . LA B O UT IQU E

MA E S T AS FU NER AL HOME

NA IVET T E S HOP P E — N OR FO LK J U S T IC E I NS UR ANC E C OR P .

. D . L VER F U NE R AL AP AR E N S INC H O I TM T , .

H . E . P H E LP S P R E MHE R M I LLWOR K AN D L UMB ER COMP ANY

T HE R AGGE D R OB IN B OOK S HOP R OS E HA LL ' R S E S S R ES INC . O TO ,

S MITH 8c WE LTON S TOR MONT S E L ECTE D S E A FOOD

A A A V I R G I NI A B E C H FE DE R L S AV I N GS N D LOAN AS S N . V IR G IN l A B E ACH F L OR I S T

V R N A B EA U B ER 8: S U P P O I GI I C H L M LY C .

WES T ER N AUTO AS S OC I AT E S TOR E B W E S J . . ITH R 8c CO .

A N D F R I E N DS CAIURIE CUIINIERS

B EVERAGES

Ca rbo na te d Water xxx c . e e s wee te e Coff , black, un n d A l l Cocoa , Milk Cola Be v e rages Le monade e ns we e te e T a , plain , u n d

ET B EADS CRACKERS ROLLS C . R , , ,

R ai s m Bi s ad 1 s lice R ye Bi e ad 1 s lice e te re 1 s e Em ich d Whi B ad . lic Me lba Toas t 1 s lice Whole Whe a t Bread 1 s lic e Baking Powder Bis cui ts 1 large o r 2 s mall Sal tine s 1 Soda C racke rs l Bran Muffin 1 me di um Corn Bre ad 1 s mall s qua re F re nch Bre ad 1 s mall s lic e F re nch Toas t 1 s lice

CANDI ES

Chocolate Bar Nut Chocolate Bar Plain Chocolate C re am Mi nts r Popco n , Plain Englis h Toffee

CEREALS

Corn Flake s C re am of Whe at O tme a al . ” Shre dde d Whe at bis cuit Sugar Kri s ps

DAI RY PRODUCTS AND EGGS

tte r o r O e r e 1 e v e s Bu l oma garin l l Tb p . American Chee s e 1 cub e 1 inch re m t 1 s C a , ligh Tb p . re m w e 1 C a , hipp d Tbs p . s bOi l e d E gg , 1 me dium s r e e E gg , f i d 1 m dium Egg w hite 1 Egg yolk 1 Butte rmilk l c up Whole Milk l e up DESSERTS

Ange l Food Cake W ith Icing av e rage s lic e Chocolate Cake 2 laye rs av e rage s lic e Cupcak , plain F ruit Cake rt e w it r t Sho cak , h f ui Chocolate Ic e C re am Vanilla Ic e C re am Le mon Ic e te r t r Chocola Eclai , cus a d re m Puf 2 6 C a 9 c . Apple Pi e Be rry Pi e all kinds Cus tard Pi e Pumpkin Pi e Bre ad Pudding Je llo all flav o rs

SEAFOODS

e Haddock , bak d t r e Halibu , b oil d s te r e o r r e Lob , bak d b oil d ter r e Oys s , f i d e r r e P ch, f i d Salmon (can ne d) s r e Scallop , f i d r m r e Sh i p , f i d r t r r e T ou (b ook), b oil d e z e Tuna (cann d) 3 o . drain d

FLOUR FOODS

Dumpl i ngs Macaroni and Chee s e Noodle s (cooke d) Pancake s (whe at) W affle s

FOWL

1 s mall thigh o r l eg 1 pie c e bre as t 1 s lic e

Apple (raw) Banana Cantaloup C ranb e rries (s auce ) Date s Grape fruit (uns we e te ne d Orange s

Or e ce r z e t e ang Jui , f o n , dilu d Pine apple Juic e Tomato Juic e

NUT S

Almonds (s alte d) Cas hew Coconut (s hre dde d) e ts P anu , Spanis h Pe c ans Walnuts V R B I G I N I A AC H V A . E , iver

FUNERAL APARTMENT IN S C. ,

I 5 0 1 C O L ON I A L AV E N U E

N R F LK 17 V IR N A O O , G I I

2 002 LA S KI N R OA D

V R G N IA B EAC H V R G N A I I , I I I

P A T R O N I Z E

M E R C H A T S

A D V E R T I S E D

I N T H I S B O O K INDEX O F R EC IPES

E S ES ELL ES KL E R L I H , J I , PIC S

Orange Marmalade e Gre en Tomato Pickl . Watermel on R ind Pic kle Cooked Salad Dres sing Mayonna ise Curried Fruit Pineapple - Pe ach Pre serv es Tomato Soy

D ' E V ES P AN D HORS O U R , ARTY T . SNAC KS

Pickl e d Shrimp Party Roll Hot Clam Dip Marinated Mushrooms Di Hot Crabmeat p . Sweet and Sour Cockt ail Wieners Summer Canape ris e s Cheese C pi . Ol ive Tarts Cheese Straws

D SOUPS , SALA S

Cold Soup ( Fo r Summer Luncheon) Crab Soup New England Clam Chowder

Avocado and Grapefruit Aspic . Bing Cherry Salad Bean Salad Green Beans Marinade Horseradish Mold Cra nberry Salad Citru s - Pecan Mold Frozen Spiced Peach Salad Tomato Aspic Salad Cranberry Salad Salad in Grapefruit Shrimp Salad Supreme Baked Chicken Salad

Red Cabbage Slaw . Caesar Salad Dres s ing 81 Salad Bacon and Cheese Salad

A V irginia Beach , Virginia Garden Salad

Tomato Soup Salad .

Poppy Seed Dres sing .

VE E L E EL L E G TAB S , MISC AN OUS

Eggplant Cas serol e Vegetable Sandwiches e Spec ial Baked Potato s . Amondin e Sweet Potatoes Flambee . Broccoli Cas serole C orn Pudding Baked Cucumber Green Bean and Swiss Cheese Cas serole Baked Oranges

Asp aragus Au Gratin . Green Bean Casserole Baked R ice T omat o = G reen Bean Casserole Squash Casserole Spec ial Potato Cas serole Lima or Green Bean Cas serole George °s Sweet Potatoes Greek Green Beans Mushrooms and Cabbage Grits Souffle Stewed Tomatoes

E E ONE E CASS R OL S , DISH M ALS

Sausage and Fried Apples Chic ken and Artichoke Cas serole Williamsburg Casserole Cas serol e Chicken and Dumpl ings " 9 On e Man 5 Meat

Pork Chop Apple Cas serole . Chicken and Ric e Supreme

E E E D E B V RAG S , SAN WIC H S

Rus sian Tea Instant Russ ian Tea Egg Nog Win eburgers

-B V Virginia Beach , irginia

Old Rueger Hotel Spoon Bread . Banana Bread

Corn Meal Muffins . Del icious Dinner Roll s Sweet Potato Biscuits " V S Ole irginia poon Bread . Date and Nut Bread B Spoon read .

Spoon Bread . Sal l y Lunn

CAK ES FR OST ING S

Feathery Fudge Cake Chocolate Satin Frosting Fresh Apple Cake Lemon Jelly Cake

Tomato Soup Cake . Chocolate Upside Down Cake Chocolate Mayonnaise Cake Lucy ' s Orange Cake Lemon Golden Cake Company Cake Strawberry Ice Box Cake Vanilla Wafer Cake Easy Starlight Cake Coffee Cake Applesauce Cake Strawberry Cake Fudge Cake Prune Cake With Butter Sauce Curried Fruit Bake

E E CANDI S , COOKI S

Fudge Brownies Fudge Buttersc otch Drop Cookies Nut Cookies Lacy Oatmeal Cookies

Baked Fudge Cookies .

- V D Virginia Beach , irginia PIES PASTRIES D ESSERTS

Ange l Pie Pecan Pie

Chocolate Pie .

Brown Sugar Pie . Fre nch Choc olate Pudding Charlotte Russe Delightful Dessert Coffe e Tortoni Heavenly Hash Pineapple Ice Wine Jelly

Manhatt an Salad . Old Fashione d Tipsy Cake

Macaroon Pudding . Lemon Pie Chocolate Waffles

Peach Cobbler . Old Fashioned Chess Pie Lemon Chess Pie Lemon Cup Cakes Caramel Dumpl ings Chocolate Mous se

R ECR EATION ROOM PATIO DINING AND GROUP S ERV ING

Barbecue Spareribs Three Bean Salad Orange Pecans

Barbecued Chic ken . Brunswic k Stew Shad Without Bones

R E C IPES FROM FOR EIGN COUNTRIES

Chinese Chicken Ital ian Meat Loaf Hamburger Stroganoff Oriental Pork Chops Beef A La Stroganoff Dutch Pea Soup

- E V B irginia each , Virginia Chic ken Tetra zz in i Veal Parmesan

LENTE N AND HOL IDAY DISHES

Fruit Cake Cookies . E ggs Continental . Mock Cheese Souffle Easy Cheese Souffle

FOR R L J . C OOKS ON Y

Mayonnaise Cake Oatmeal Cake ‘i Sister Ann Del o re s Orange Chiffon Pie Carrot Cake Hot Milk Cake Crab Bisque MEN ONL Y

Frika d el l er Danish Meat Ball s Corn Pudding Carolina Corn Bread Fried Peaches Corn Pudding Baked Beans

V F Virginia Beac h , irginia

m mm. v P "AR MAC Y

G A 8 — 1 2 1 1

‘ H A N D AT L ANT I C A V E . V I R G I N I A B EAC H

P HON E G A 8 - 4 4 2 4

7 5 R E G NO . 8

G E N ER AL C ON S T R U C T I ON 8 9 6 W I N W OOD D R I V E

VIR G I N IA B EA C H . V I R G I N I A 2 3 4 5 1 SPEC IALIZIN G IN

H E A T HOME H EATING OILS

VI RGI N I A BEACH VA

G A R D E N 8 -5 0 0 0

GE OR GE GI LL I AM J R . DI S T R I B UTO R

Circa 1 72 Vir in ia B a 0 g e ch, Shops fo r the Ladies an d T heir D aughters

Ope n Monday thru S aturd ay 1 0 AM to 6 PM Monday and Friday ope n t i l 9 PM

P 3 4 0 — 3 5 25 3 1 3 3 V I R G I N I A B EA C H B L VD . HON E

‘ te m Prm d U . S. A . N rt Ame r re s s K nc 6 1 5 E 17th K . 0 . by o h ican P of . c . , i . , . , Mo " Pub lishe rs of Kee ps ake E dition Community Cook Books