\(.,e, v'\ ~~ FROM YOUR NEIGHBOR'S l(ITCHEN

by Marge Flynn

as published m the ~anrqrstrr 1-Eurning i!;rralh MANCHESTER, CONN. "We may live without friends; We may live without books; But civilized man cannot live without cooks."

Help-mates For Every Neighbor's Kitchen IF IT1 S MADE BY

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,,.,.1.\"111 o !.Jt .,~ •• o, •o,...... Guaranteed by ..... ~.. ~ :,d Hou sekee~:~g \ ~fA on 1 nsnfll\ \ A t l eading stores selling THE I [.] : ,;,, MA NUf~~~~~~~~ia~~~·PANY , ING. \ MAN CHESTER, CONNECTICUT From Your Neighbor's l(itchen

by Marge Flynn

DRAWINGS BY RORY O'CONNOR

PHOTOGRAPHS BY SYLVIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD

as published in the ilaurqr!itrr 1.Euruiug i!;rralh

Dear ReadBrs : Distribution of the first "From Your Neighbor's Kitchen" cookbook, as a Christmas gift from the pub~ishers of The Man­ chester Evening Herald to home delivery subscribers, met with warm response.

Hundreds of letters, thank you notes and telephone calls of appreciation were received at The Herald, coupled with the hope that a cookbook would be published "next year, too."

We thank our readers and those who have shared their favorite recipes through the weekly "Neighbor's Kitchen" column in The Herald.

Merry Christmas to all and good cooking in the New Year!

Marge Flynn

Someone Once Said-- "That good food tastes even better when it's attractively served . . . " Make Michaels your head­ quarters for tableware. You will find a complete selec­ tion from · the patterns of such renowned manufactur- ers as Gorham, Towle, Reed and Barton, Kirk, Lenox, Doulton, Worcester, Rosen­ thal, Val St. Lambert, Sene­ ca, Tiffin, plus many others.

JEWElEU ·- SllVHSMITHS The Known Name, The Known Brand since 1900. 958 MAIN STREET-MI 3-2741 ~IT~~ 1i~11tAfi..r· ·:::::::::::::::::::::::::::::::::::::::::: :~~ BAKE D STUFFED LOBSTER ...... 34 BANANA NUT COOKIES ...... 14 BARBECUED LAMB ...... 29 BASIC ITALIAN SAUCE ...... 35 ~~~i ~~lfrf3ADE. ':~ :: .':::::::::: .'::: .':::::::: :: : : : : : : : : : : : : : : : : ~g BLUEBE RRY MUFFINS ...... •....•...... 8 BR E AD STICKS ...... 4 BROWN SUGAR SQUARES ...... 10 BUTTE R CRUNCH CAKE RING ...... 9 BUTTE R CRUNCH LEMON CHIFFON P IE ...... 44 BY CRACKY BARS ...... 20 CHE F 'S SALAD ...... 50 CHE R RY CONFETTI CAKE ...... 19 CHEESE R AME KIN ...... • ...... 26 CHICK J£N AND BROCCOLI ...... 31 CHlCK EN D E LLA R OBBIA ...... 38 CHICKEN P OT PIE ...... 36 CINNAMON R OLLS ...... 3 CONGO BARS ...... 10 CORNED BE EF-LIMA BE AN CASSEROLE ...... 37 DANISH P ASTRY ...... 4 DATE-NUT BREAD ...... 2 DRESSE D R OUND STE AK ROAST ...... • .. •...... 33 E ASY BROILERS ...... 26 ENSALADA DE LEGUMBRE S ...... 47 FLAMING P E ACH J UBILEE ...... 23 FRE NCH COFFEE CAKE ...... 7 FROSTED BRAUNSCHWEIGER ...... 40 G LAZE D CORNE D BEEF ...... 27 GLAZE D STRAWBE RRY PIE ...... 45 HAMBUR G P INWHEE LS ...... 28 HARVEST F R UIT P UDDING ...... 21 HERMITS ...... 14 HOT CLAM DIP ...... , ...... 40 INDIAN P UDDING ...... 24 LASAGNE ...... 35 L EMON DELICACY ...... • ...... 22 LEMON ME RINGUE PIE ...... 43 LEMON STICKS ...... 13 LIME-PINE APPLE MOLD ...... 49 LOBSTER HE NRI ...... 32 MAPLE JOHNNYCAKE ...... 6 MEXI CAN WE DDING CAKES ...... •...... 19 OATME AL COOKIE MIX ...... 14 OLD E NGLISH COTTAGE PUDDING ...... 23 ONION P IE ...... 52 ORANGE-DATE CAKE ...... 18 P ARSON'S P RIDE ...... 37 PEACH GLAZE PIE ...... 43 P E PPER CABBAGE ...... , .. , ...... , ...... 46 P OLISH E ASTER BREAD...... 6 P OTATO D UMPLINGS ...... 54 POTATO PANCAKES ...... 54 P OTATO SOUP ...... 49 ii:~ g 161f~~AigiG~ . : : .' : : : : : .': .'::::: .': .' .' . : .· : !: : : : : : : : : : : : : : : : : : : : : ~~ R OYAL COCONUT COOKIES ...... 9 SAUSAGE R OLLS ...... 39 SCALLOPED CARROT CASSEROLE ...... •...... 53 SCHURZKUCHEN ...... , ...... , ...... 2 SCOTCH SHORTBREAD ...... 14 ~~~bPJi,UyR~IiliA.I{~-.::: .': .' .' .' .' .' .' . .': .' .' .' .' .' : : .': .' :: .':::::::::::::: : : j~ SHR IMP AND BACON KE BAB ...... 40 SHRIMP-CRABMEAT CASSEROLE ...... 29 SHRIMP GOURME T ...... 25 ~~?~~1L . 1i~~SPONGE CAKE ...... , ...... 17 ~~~EDSEL-FILL.ED COFFEE CAKE...... 7 FFED PUMP KIN ...... 30 STUFFING A LA GOURMET...... 41 TOMATO RING MOLD...... 0 48 i?~E~0~1L1n.1 ··c A'K:E::::::::::::::::::::::: :::::::::::::::: i~ RECIPE NO. 1 ---FOR A HAPPIER LIFE -

S1IVE 'R1E1GULAR'L Y AT

M:AN iCHEST' EiR~ S OLDES.T FIN\AN'CIA·L INSTITUflO.N

INS.UR.ED SAVINGS EARN

CURRENT ANNUAL DIVIDEND

"It DOES Make A Dmference Where You Save"

/(!J(J7c/Jfain .fPteee,~~J'~ COVENTRY BRANCH-ROUTE 31, COVENTRY.

1 .Bread Rolls and Doughnuts

Mrs. Paul Cosgrove, 25 Marion Dr., inherited from her mother a recipe for Date-Nut Bread which can be made without graham flour. Mrs. Cos­ grove is a member of the Newcomers' Club of Manchester at the YWCA, and a member of St. Bartholomew's parish. * Date-Nut Bread 34 cup walnuts, chopped 3 tablespoons shortening 1 cup chopped dates % cup boiling water 11;2 teaspoons baking soda 2 eggs % teaspoon salt 1 cup granulated sugar 1 teaspoon vanilla 1 % cups flour Mix nuts, dates, baking soda and salt. Ad!d shortening and boil­ ing water. Set aside for 20 minutes. In another bowl, beat eggs with a fork. Add vanilla, sugar and flour. Mix together. Add the date mixture. Bake in a 9 x 5-inch bread pan in a 350 degree oven for 45 to 50 minutes. * * * * * Schurz kuchen 3 cups flour, sifted 4 tablespoons milk 1 teaspoon baking powder 14 lb. butter (double action) 1 teaspoon lemon flavoring 1h cup sugar 1 teaspoon rum flavoring 3 eggs, beaten Blend flour, eggs, milk and flavorings. Place on floured board. Cut in shortening in pieces and work with hands to form a smooth dough. Roll out to one-quarter inch thickness. Cut into rec­ tangles. Make one angle slit across the middle and fo!d the ends through the slit. Drop into hot fat, lard preferably and turn doughnuts over until they become golden brown on both sides. Drop onto paper toweling- to drain and sprinkle with sugar. - - - Mrs. Ralph Gutreich

2 Miss Gail Mitchell, 553 E. Center St., makes cinnamon rolls from the recipe of her maternal great-grandmother, Mrs. Ann M. Follett of West Hartford. A senior at Manchester High School, Miss Mitchell is a Girl Scout, a member of the Baptist Youth Fellowship and sings in the choir at Community Baptist Church.

Cinnamon Rolls lh cup butter 1 cup milk 1 cup sugar 1 egg 1 teaspoon baking soda 1 teaspoon lemon 2 teaspoons cream of tartar 3 ~'2 -4 cups flour

Cream butter and sugar. Dissolve soda and cream of tartar in milk. Mix creamed sugar, milk, well-beaten egg and lemon to­ gether. s.tir in flour until the batter has good consistency for rolling. Roll out on a bread board as for thick cookies, about one-half inch. Spread with one-third cup sugar mixed with one teaspoon of cinnamon. Roll up as for jelly roll; pat ends so they will be smooth and even. Cut off to the thickness of cookies. Do not place them too close together in the baking pan or cookie sheet because they .spread in cooking. Bake in pre-heated oven at 400 degrees for 12 to 15 minutes. This recipe makes about; four doz.en rolls.

9 oJ 'rs. Robert J. Tierney, 245 Center St., was given a recipe a:s a bride Danish Pastry which she often serves for Sunday breakfast or with c1 e for committee meetings Mrs. Tierney is a member of St. J am es' pa. the Ladies of St. James and the Council of Catholic Women * Weinerbrod (Danish Pas,try) 1 cup cold milk % teaspoon salt 1 egg 1 cup softened butter or 1 package of yeast margarine 11/2 tab1espoons sugar 3 cups all-purpose flour %, cup wa1·m water Sprinkle yeast over warm water and let stand 10 minutes.. Then place in a bowl with the milk, egg, sugar and salt. Mix well. Add the flour and work into a dough stiff enough to handle. Place the dough on a floured board and roll into a s.q.uare. Cut two sticks of butter into six portions and place one piece of but ­ ter in the center of the square; fold the sides and ends over the center. Roll the dough out and fold after each addition of butter six time. Place in refrigerator for about two hours. Roll lightly, cut into strips and form into flat pinwheels. Place on a greased baking sheet and let rise for an hour and a half in a warm room. Brush with me1ted butter and bake in a pre-heated oven at 400 degrees. for about eight minutes. Make a thin fros.ting of orange or almond flavoring, water and confectioners' sugar and brush over pastries while still hot. * * * * * Bread Sticks 4 tablespoons butter 1 cup scalded milk 1;2 teaspoon sugar 1 egg white 112 teaspoon salt 1 cake of yeast 3 % cups flour Add butter, sugar and salt to one cup of scalded milk and set aside to cool. When mixture is cool, add cake of yeast which has been dissolved in one-quarter cup warm water. Add egg white, stiffly beaten, to the mixture and add all the flour. Mix well and knead dough until smooth. Set aside to rise. When double in bulk, shape into pieces, the size of a walnut. Ro11 pieces until 5 inches long. Roll each stick into cornmeal and place on a cookie sheet to rise until they are double in size. Bake in a hot oven at 400 degrees for 25 minutes and then re­ duce the temperature to 325 degrees for 10 minutes. Sticks should be thoroughly dry before removing from the oven. Bread sticks keep for weeks if stored in a tight contai·ner. These may also be frozen with good results. --- Mrs. Alexander Mannella

4 The Bank that gives you PACKAGED SAVIN SA VE-A-SEMESTER will make your·child' s colleg,e education a REALITY

The cost of college isn't out of reach if you make plans now. You can start by opening a Savings Account today and saving for college the SAVE-A­ SEMESTER way. Start with as little as $5. By saving regularly, you'll soon accumulate the money for a semester of college. Then, with the sav­ ing habit formed, keep at it . . . semester-by-semester . . . by the time your child is ready, you'll have the money to pay all or part of college ex­ penses. What better start in life can you give your child? Your Savings Earn 4% Current Annual Dividend Member of Federal Deposit Insurance Corporation ~avings ffiank of rn1anchester MAIN OFFICE EAST BRANCH WEST BRIANCH 923 .Main St. 285 East Center St. MaJllchester Parka.de OPEN THURSDAY Corner Lenox St. W est Middle Tnrnpike EVENINGS 6 to 8 BOTH BRANCHES OPEN' FR·IDtAYS to 8 P.M. ======ALWAYS PLENTY OF FREE PARKING ======

5 Ba bka, a P olish E aster bread, is a t radition a t the home of Mrs. FrancJs E . Zdanis, 2727 Ellington Rd., W apping. She is a m ember of St. Francis Ladies Guild, St. Francis of Assisi Church in South Windsor, and St . Bernadette's Mothers Circle of the Parish. * Babka ( Polish Easter Bread) 1 cake yeast 4 cups sifted flour 14 cup warm water 1 cup scalded milk 1h cup butter 1 cup white raisins 1h cup sugar 2 tablespoons dry bread 1 teaspoon salt crumbs. 4 ·egg yolks 1 egg yolk, beaten 1 tablespoon grated Jemon % cup chopped, blanched rind almond's % teaspoon cinnamon

Crumble yeast into water; stir and let stand. Cream butter and sugar. Add salt to egg yolks. Beat until thick; add to sugar. Add yeast, lemon rind and cinnamon and mix well. Add flour and milk alternately in thirds and beat well to make a smooth thin dough. Add raisins and knead for four or five minutes. Let rise until double in bulk about one and a half hours. Punch down and let rise again until double in bulk, about one hour. Grease a 10-inch tube pan; sprinkle with bread crumbs. Fill with dough. Brush top of dough with egg yolk; sprinkle with almonds. Let rise unt il double in bulk, about one hour. Bake at 350 degrees for 30 to 35 minutes. Mixed candid fruit may be substituted for t he raisins and any variety of nuts for the almonds, Mrs. Zdanis advis es.

* * * * *

Maple Johnnycake 1h cup melted shortening 11h cup flour 2 eggs % cup cornmeal 1h cup pure maple sugar or (s.toneground preferred) 2 tablespoons sugar 3 teaspoons baking powder % cup milk Sift flour, baking powder and salt and mix with cornmeal. Beat eggs. Combine with milk, shortening and maple syrup. Add t o flour mixture all at once. Mix only until blended. (Do not beat but stir well). Pour into a greased 7 x 11-inch baking pan. Bake for 30 minutes at 400 degrees. S.erve hot. --- Mrs. Raymond Miller

6 Mrs. Thomas Dunbar of Vernon learned to make Streusel-Filled Coffee Cake from her mother, Mrs. Wallace Wills who now lives in Miami, Fla. Mrs. Dunbar is a member of East Central Pomona Grange, Manchester Grange, Order of Eastern Star, the Tolland County Extension Service, and South Methodist Church. * Streusel-Filled Coffee Cake 11;2 cups flour l;{i, cup shortening 3 teaspoons baking powder 1 egg 14 teaspoon salt 1;2 cup milk % cup sugar 1 teaspoon vanilla Sift flour once before measuring. Then sift flour, baking po·w··· der, salt and sugar together. Cut in shortening with two knives or a pastry blender, or rub it.in_-tivith the 'fingers, until mixture is like fine cornmeal. Blend in well beaten egg, mixed with milk. Add vanilla and beat just enough to mix well. Pour half the bat­ ter into a well-greased pan. Sprinkle with half the s.treus.el filling. Add remaining batter and sprinkle remaining streusel filling over top. Bake 25 to 30 minutes in a quick moderate oven at 375 degrees.. - ·. · · * Streus~l Filling Y2 cup brown sugar 2 tablespoons melted butter 2 tablespoons flour 112 cup chopped nuts 2 teaspoons cinnamon Mix sugar, flour and cinnamon together. Then bend in the melted butter and stir in the chopped nuts. Mix well and use as described above. * * * * * French Coffee Cake 1h lb. butter or margarine 3 eggs 3 cups sifted flour 11,4 cups evaporated milk 3 teaspoons baking powder 2 teaspoons vanilla 2 cups sugar 2 squares melted chocolate Blend shortening with all sifted dry ingredients until Are- sembles coarse meal Set aside ~one-half cup and use for topping. Add three eggs, milk and vanilla to the remaining mixture. Beat at medium speed for about two.minutes. Pour into a greased tube pan. Add melted chocolate and marble it through the cake with a spatula. Do not beat. Sprinkle the half-cup mixture on top. Bake for one hour at 325 degrees. This French Coffee Cake can be used as a dessert or served with tea or coffee. It freezes very well. 1 - ~ -·· - - - Mrs. Robert Brown

7 Paulette Hanson, 9 S. Main St., and Penny Taylor, 86 Ferguson Rd., baked Blueberry Muffins in an aluminum reflector oven during the summer at Girl Scout Camp Merrie-Wood. Paulette is an Intermediate Scout of Troop 10 at St. Mary's Episcopal Church, and is a member of the girls' choir at Barnard Junior High School and at St. Mary's Episcopal Church. Penny is an Intermediate Scout of Troop 7 at Center Congregational Church, and is a member of the Junior Square Dance Club and Center Church. * Blueberry Mu/ fins 1;2 cup shortening 1 teaspoon salt % cup sugar 3 teaspoons baking powder 2 eggs, well-beaten 2 cups milk 4 cups flour 2 cups blueberries Cream shortening an

Horne Of ... ' "The 'L0101K1liNG GtASS"'

'L·I. G:tfT SH101P "Reflections In Fine Gifts"

849 Main St., Manchester, Conn. MI 9-5341

8 Cakes and Cookies

By add'ing coconut and almond extract,, Mrs. Robert Brown, 260 Wood­ land St., makes a variation of the old favorite oatmeal cookie which re­ sembles macaroons. Mrs. Brown is a member of North Methodist Church and sings in the church choir. The Browns have reared five foster children during the past 1'6 years as well as their own son now in the U. S. Air Force. * Royal Coconut Cookies

cups sifted flour 1/ ;i cup soft butter or short­ teaspoon baking powder ening teaspoon soda 1 egg teaspoon salt ~ 12 teaspoon almond or cup granulated sugar vanilla extract cup brown sugar 1 cup uncooked oats 1 cup coconut Sift together flour, baking powder, soda and salt into bowl. Add sugars, butter, egg and flavoring. Beat until smooth, for about two minutes. Fold in rolled oats and coconut. Shape dough into small balls.; place on a greased baking sheet. Bake in a mod­ erate oven at 350 degrees for 12 to 15 minutes. May be topped with pecan meats. Makes three dozen cookies. * * * * * Buttercrunch Cake Ring 14, cup butter or margarine 1 cup heavy cream 1/ 3 cup brown sugar, firmly l l/2 teaspoons vanilla packed 3 tablespoons sugar 1h cup walnut meats, broken 1 % cups pitted bing cherries 1 pkg. white cake mix 1 cup pineapple tid-bits Grease a 10-inch ring mold. Break butter or margarine into small pieoes.; place i.n bottom of mold. Sprinkle brown sugar and nuts over butter. Prepare cake mix and pour evenly into mold. Bake in moderate oven at 350 degrees for 45 to 50 minutes. Re­ move from pan at once and cool. Just before s.erving, whip cream, vanilla and sugar; fold in fruits. Fill center of cake with this mixture. -Mrs. H. M. Reed Mrs. Charles R. Baxter Jr., 34 Olcott Dr., has two recipes for bars or squares that are popular "pick up" refreshments for teas or committee meetings. Mrs. Baxter is a member of Center Congregational Church, the Women's Fellowship, and assistant director of the rhythmic choir. She is also a member of the Woman's Club of Manchester, the PTA Council, and the Cornell University Women's Club of Hartford.

Brown Sugar* Squares 1 cup shortening 112 teaspoon salt 2 cups white sugar 2 teaspoons baking powder 4 eggs, separated 2 cups light brown sugar 2 teaspoons vanilla 1 teaspoon vanilla 3 cups sifted flour 1 cup chopped nuts Cream shortening and gradually add white sugar; beat until light. Add egg yolks one at a time; add two teaspoons vanilla and beat well. Sift flour, salt and baking powder. Add to the first mixture and beat well. Spread evenly in a greased baking pan, 9 x 13 or larger. Beat egg whites until stiff. Keep beating and add brown sugar gradually with a teaspoon of vanilla. Spread this meringue over the first mixture. Put on by tablespoonful starting from the outer edges. Sprinkle chopped nuts over the top. Bake at 325 degrees for 35 to 40 minutes. Makes about 40 squares.

Congo* Bars 1 box light brown sugar % cup wheat germ or % cup shortening 1 cup chopped nuts 3 eggs 1 small pkg. chocolate bits 23,4 cups flour 1h to 1 cup coconut 21/2 teaspoons baking powder % teaspoon vanilla 1h teasp.oon salt Melt shortening; add brown sugar; mix and let cool. In a separate bowl, beat three eggs. Add sifted dry ingredients. Add sugar and shortening mixture. Add vanilla, coconut, chocolate bits,, nuts or wheat germ. Spread in a greased 9 x 13 pan. Bake at 350 degrees for 30 to 35 minutes. Cut into .squares while warm. Makes about 40 squares.

10 MEAT Is Our Business!

It is our aim to provide you with the best meats available. Tender, flavorful meat makes any meal. That's why so many people come here ... to meat headquarters.

We also specialize in whole or half meat creatures carefully cut, wrapped, marked and quick frozen for your own freezer or kept in a food locker here.

Also containers and wrapping materials. L. T. WOOD LOCKER PLANT and MEAT MARKET 51 BISSELL STREET-PHONE MI 3-8424 PLENTY OF FREE PARKING SPACE

11 "Scripture Cake" is the most unusual of thousands of recipes collected by Miss Hannah K. Jensen, 465 E . Middle Tpke., during 34 years of teach­ ing Manchester girls and boys how to cook. Miss Jensen is a retired home­ making teacher. She is a charter member of the Girls' Friendly Society Sponsors' group and has been president of the Altar Guild at St. Mary's Episcopal Church for 25 years. * Scripture Cake 1 cup butter (Judges 5:25) 6 eggs (Isaiah 10:14) 2 cups sugar pinch salt (Jeremiah 6 :20) (Leviticus 2 :13) 31/2 cups flour (I Kings 4 :22) 1 tablespoon honey 1 cup raisins (Exodus 16 :31) (1 Samuel 30 :12) Sweet spices to taste: 1 cup figs (1 Kings 10 :2) (I Samuel 30.12) 2 teaspoons cinnamon 1 cup almonds 1 teaspoon nutmeg (Genesis 43 :11) 1 teaspoon cloves 1 cup water 1/2 teaspoon allspice , (Genesis 24 :20) 2 teaspoons baking powder _ "-... (Amos 4 :5)

"Follow King Solomon',s advice for making good boys (Pro­ verbs 23 :14) and you will have a good cake." A large part of the fun of making this cake for the first time is looking up the Scripture references for each ingredient. So

12 Miss Jensen reveals only the firs,t and last Biblical quotes and leaves the rest for readers to discover. The first ingredient, one cup of butter, comes from Judges 5 :25: "She brought forth butter in a lordly dish.'' The final in­ struction to follow King Solomon's advice, Proverbs 23 :14, fol­ lows: "Thou shalt beat him with the rod and shalt deliver his soul from hell." The procedure for mixing the cake follows: Remove ,stem ends from figs and cut in half lengthwis.e and then into small pieces. Mix figs and raisins with one cup of flour. Mix the rest of the flour with baking powder, salt and spices. Cream butter, add sugar, then well-beaten egg yolks and beat well. Add the flour mixture alternately with the honey and water. Gently fold in beaten egg whites and finally, the chopped nuts. Pour into a large greased and floured tube pan. Bake in a slow oven at 300 to 325 degrees for about two hours. This makes a four and three-quarter pound fruit cake. For variety, Miss Jen­ sen sometimes adds one small jar of mixed candied fruit. Miss Jensen wraps the cooled cake tightly in foil wrapping. She often gives these, tied with red ribbon and Christmas bells, as Yuletide gifts to friends. .

* * * * * Mrs. Edward Corcoran, 7 Brian Rd., South Windsor, obtained her recipe for Lemon Sticks from her mother with whom she exchanges recipes dur­ ing summer visits. She is a member of Community Baptist Church in Manchester, the A very St. School PTA and a den mother for Cub Pack 186 in South Windsor. * Lemon Sticks 3 or 4 eggs 11;2 cups cake flour 1 cup sugar 1 teaspoon baking powder % cup water 2 teaspoons lemon extract Separate eggs, and beat yolks untifthick. Add sugar gradually, beating constantly. Add lemon extract, water and one cup of cake flour. Beat. Put baking powder in the remaining half cup of flour and fold gently into the beaten batter. Fold the batter into the egg whites which have been stiffly beaten. Pour into a slightly greased pan. For the three-egg recipe, use a 9 x 13-inch pan. For four eggs, use a lO V2 x 151;2-inch pan. Bake at 325 degrees for 20 to 25 minutes. Ice while still warm with a frosting made from one tablespoon butter, one tablespoon milk, one cup of confectioners sugar and one teaspoon lemon extract. This recipe makes about three dozen sticks.

13 Oatmeal Cookie Mix 4 cups sifted enriched all­ 1 teaspoon baking soda purpose flour 2 teaspoons cinnamon 21/2 cups sugar 4 cups rolled oats 1/ 2 cup dried skim milk (quick uncooked) 2 teaspoons salt ll/2 cups shortening, not re- 11/2 tablespoons baking quiring refrigeration powder Sift flour, granulated sugar, dried skim milk, salt, baking powder, baking soda anrl cinnamon together three times. Cut in s hortening until mixture has consistency of cornmeal. Add . rolled oats and mix well. Mix may be stored and used to make hermits or banana nut drop cookies as follows: * Hermits 3 cups oatmeal mix % cup chopped nuts 14 teaspoon cloves 1 egg V2 cup raisins 14 cup milk Combine dry ingredients. Beat egg slightly and add to it all liquid ingredients. Add liquid to dry mixture and stir until well blended. B.atter should be thick but moist. Drop by teaspoonsful on greased cookie sheets, allowing room for cookies to spread. Bake at 375 degrees for 10 to 12 minutes.. * Banana Nut 3 cups oatmeal mix 1 egg 14 cup chopped nuts · 1/ 'I cup mashed ripe bananas Combine dry ingredients. Beat egg and add to mashed bananas. . Add this liquid to dry mixture and stir until well blended. Drop by te.aspoonsful on greased cookie sheets, allowing room for cookies to spread. Bake at 375 degrees for 10 to 12 minutes. - - - Mrs. Thomas Dunbar * A Scotch Shortbread recipe *of Mrs.* Lawre* nce *Dunn , 8 Hartland Rd., makes a plain but rich in butter cookie which stores well and is good for picnics. Mrs. Dunn is a member of St. Bridget's Church, the Rosary Socie­ ty of St. Bridget's, Waddell School PTA and is a Girl Scout leader in the northwest neighborhood. * Scotch Shortbread 1 lb. butter 4 cups s.ifted flour 1 cup confectioners sugar Cream butter, add sugar and cream thoroughly. Add f lour and mix well. Roll to one-quarter-inch thickness and cut into any desired shape. The dough may he chilled before rolling. Bake in a 375 degree oven for 15 to 20 minutes. Cookies should be just lightly browned. These cookies may be served plain or decorated with a small amount of frosting or sugar crystals.

14 LIKE SPARKLING "TABLE TALK" FLOWERS ENHANCE THE PLEASURE OF EATING

Even as fine china, linens and silverware . . . Flowers on the table seem to add a crowning touch to the art of cooking. They can turn just-another-meal into a festive occasion. Have one of our artistic floral arrangements on the table for the holiday for sur·e-but don't overlook their esthetic value throughout the whole year as a reminder that good food is only a part of gra­ cious living. Flower Fashion by MILIKOWSKI 695 Main Street Ml 9-5268 SOON TO BE LOCATED AT 87 EAST CENTER STREET

15 Mrs. Conrad M. Banas, 193 E. Center St., learned how to make Torte Mocha, a six-layer Viennese cake, from her grandmother in Munich. She was an interpreter for the U.S. Military Government in Germany, and has been a psychiatric aide at the Worcester, Mass., State Hospital, Institute of Living in Hartford, and has worked in a cancer laboratory at Hartford Hospital. She is treasurer of the Twin Mothers' Club of the Greater Hart­ ford area anci. a PTA Council representative from Lincoln School. * Torte Mocha 14 lb. unsalted butter 5 teaspoons. baking powder 1 cup sugar (double action) 4 egg yolks., well-beaten 1 cup milk 2% cups flour 1 teaspoon vanilla 1h teaspoon salt ·1 egg whites

Cream unsalted butter until it is light; gradually add one cup sugar and beat in four well-beaten egg yolks. Sift together flour, baking powder and .salt. Add the dry ingredients to the sugar and butter mixture alternately with one cup of milk. Mix the batter well, add vanilla and fold in egg whites, beaten stiff with one cup of sugar. Pour the batter into three buttered layer cake pans and bake in a moderate oven at 350 degrees for about 15 minutes. . Turn out the layers immediately and cool them on a rack. Cut each layer in half to make six layers. . Spread mocha icing between the layers and on the top and sides of the cake. This cake must be refrigerated and tastes best if left in the refrigerator overnight before cutting, Mrs. Banas advises.

16 Mocha Icing

%, lb. unsalted butter % cup heavy cream 11/2 cups confectioners sugar % to 1 cup triple-strength 6 egg yolks coffee 1/2 teaspoon vanilla

Cream unsalted butter until it is light; gradually add con­ fectioners sugar and continue beating until the mixture is very creamy. Add six egg yolks, one at a time, beating well after each addition. Beat in heavy cream, three-quarters to one cup of triple-strength coffee and vanilla. Some of the icing may be used to decorate the top and sides of the cake. It is stiff enough to be used in a pastry tube. If chocolate icing is preferred, substitute three-quarters to one cup of triple-strength cocoa for the coffee.

* * * * *

A favorite light dessert recipe of Mrs. Frank Zarbo, 165 Brent Rd., is Sponge Cake. Mrs. Zarbo is a native New Yorker, a graduate of Hunter College and Fordham School of Social Service, and formerly worked for the New York Family Hospital. She is a substitute teacher in Manchester ele­ mentary schools, and a member of Gibbons Assembly, Catholic Ladies of Columbus, and the YWCA of Manchester. * Sponge Cake

3;.'b cup cold water % teaspoon salt 3 eggs separated 2 teaspoons baking powder 11,4 cup sugar 1 teaspoon flavoring (lem­ llh cup flour on, vanilla or almond) Beat egg yolks and water in large mixing bowl at high speed until foam reaches the rim of the bowl, for about three minutes. Add sugar gradually, a tablespoon at a time and beat mixture at, :high speed for seven mi,nutes. Sift flour, baking powder, salt and blend into the mixture. Never stir into the batter, because a cake must retain air to be light. Beat egg whites stiff and fold in. Fold in favoring. Pour into a nine-inch round or nine-inch tube pan, ungreased. Put this into a cold oven. Turn oven to 350 degrees and bake for 45 minutes. Turn pan upside down and cool cake. Loos,en sides and bottom of cake and turn out of the pan. Do not press down on the cake. 17 Mrs. Meyer Tober, 38 Cone St., acquired this recipe for Viennese Plum Cake from a woman who sat n ext to her on a plane flight to California sev­ eral years ago. Mrs. Tober is a member of Temple Beth Sholom, Hadassah, the Sisterhood of Temple Beth Sholom, Ben Ezra Chapter of B'nai B'rith, the Women's Auxiliaries of Manchester Memorial Hospital and Mt. Sinai Hospital in Ha rtford, and Children's Services of Connecticut. * Viennese Plum Cake 112 cup butter I/2 teaspoon salt % cup sugar 10 red or b!ue plums, halved 2 eggs and pitted 1 cup pastry flour % cup sugar mixed with 1 teaspoon baking powder 2 teaspoons cinnamon Cream butter, add sugar and egg, cream until smooth and fluffy. S.ift dry ingredients, add to creamed mixture,, blend wen. Spread in buttered deep pie plate or in eight-inch square pan. Place halved plums skin side down, pressing into the batter. Mix second half of cup of sugar with cinnamon and spoon into each plum. Bake at 375 degrees for 30 minutes. Serve hot or cold.

* * * * *

From her mother's recipe, Mrs. Em!le W. LeB!anc, Carpenter Rd., Bol·· ton, makes Orange-Date Cake which is popular at PTA and church ba:ke sales and as holiday gifts. Mrs. LeB!anc is a member of the executive committee of the Bolton PTA a:nd of St Maurice's Church, Bolton. * Orange-Date Cake 1 cup sugar 1 cup sour milk 1/:i cup butter or margarine 2 cups sifted flour 1 cup dates pinch of salt peel of one orange 1 egg 1 teaspoon baking soda Cream butter and sugar; add egg and beat well. Grind up to­ gether one cup of dates and peel of one orange and add to creamed mixture Sift dry ingredients twice and add alternately with sour milk, beating well. Pour into a greased loaf pan, 10 x 5 x 3 % and bake in a slow oven at 325 degrees for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. For topping, heat juice of one orange and one-half cup sugar. After the cake is done, pour sauce over top of the cake before removing from the pan. Cool. Decorate with cut-up candied citrous fruits.

18 Baking is a major interest of Mrs. Charles Klotzer, 380 Woodbridge St. She is a part··time employe of the park department at the Municipal Build­ ing. Mrs. Klotzer, a Rockville native, is a member of Gibbons Assembly, Catholic Ladies of Columbus, and the Rosary Society of St. Bridget's Church. * Mexican Wedding Cakes

1;2 cup butter 2 tablespoons sugar (grann- 1 teaspoon vanilla lated) drop or two of rosewater 1 cup pecan meats (ground 1 cup cake flour fine) Cream softened butter with sugar for about three minutes., using electric beater. Add vanil1a and rosewater. Add pecans and flour and beat for approximately three minutes. RoU batter into one-inch balls. Place on buttered cookie sheet and bake in a pre-heated oven at 300 degrees for 45 minutes. While hot, roll cookies in sifted confectioners sugar. Let stand until cool. Then roll again in confectioners sugar. Sprinkle more sugar over tops to make mound effect. Store in covered tin. * Cherry Confetti Cake All ingredients. should be at Cream: room temperatur·e. 1 cup butter; add gradually Sift together: 4 cups (1 lb.) sifted confec­ 3 cups sifted flour tioners' sugar 2 teaspoons baking powder Blend in: 1 teaspoon salt 1 teaspoon almond extract 4 eggs, one at a time. Beat for one minute Measure: 1 cup milk; add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. With electric mixer, use low speed. Fold in one-half cup almonds, chopped. and 1 cup mara­ schino cherries., finely cut. Pour into well-greased and lightly floured 10-inch tube pan. Cut gently through batter to break large air bubbles. Bake in a moderate oven at 350 degrees for 60 to 65 minutes. While warm, spread top with one-third cup melted butter and sprinkle with cinnamon and sugar. Mr:s. Klotzer adds that one-quarter cup chopped almonds and one-quarter cup chopped Brazil nuts make a delicious combination.

19 By Cracky Bars Sift together: Place: 1 % cups all-purpose flour 1h of batter in a second bowl. 1 teaspoon salt Add 1;'i, teaspoon soda 1 square (1 oz.) melted Btend together: chocolate and 34 cup vegetable shortening %. cup walnuts, chopped. · and Spread in two greased 8 1 cup sugar, creaming well x 8-inch pans. or one 13 Add: x 9-inch pan. 2 eggs; beat well Arrange: Combine: 9 double graham crackers l;'.1 cup milk and .. over batter in pans 1 teaspoon vanilla. Add al­ Add : ternately with ary in­ %. cup semi-sweet chocolate gredients to creamed pieces to remaining two­ mixture thirds.. of batter. Drop by spoonfuls over graham crackers and spread to cover Bake in a moderate oven at 375 degrees for 20 to 25 minutes. Cut into bars or squares when cool. -Mrs. Robert J. Tierney

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20 Desserts and Puddings

Mrs. Edward G. Moriarty, 15 Lancaster Rd., treasures her grandfather's original recipe for Harvest Fruit Pudding which utilizes fresh fruits in sea­ son. She is a member of the Ladies of St. James, Gibbons Assembly, Ladies of Columbus and the Little Flower of Jesus Mothers Circle. * Harvest Fruit Pudding 2 cups dark sweet cherries Il/2 cups flour 1 cup spiced crab apples 11/2 cups sugar 112 cup chopped walnuts 1A2 teaspoon salt 1 cup drained fruit juice 2 eggs (unbeaten) 2 tablespoons flour 1 teaspoon vanilla. 14 cup granulated sugar When using fresh fruits, wash, drain and cover them with one cup of confectioners sugar and let stand for a half hour. Use this juice plus enough water to make one cup substitute for canned juice. Or use one cup of drnined fruit juice from canned fruits. Drain and save one-half cup of this juice from apples and cher­ ries. P lace drained apples and cherries in an eight-inch square baking dish and sprinkle with chopped walnuts. Combine vanilla with fruit j uice and add to two tablespoons flour, s,tirring until the mixture is smooth. Pour over fruit in baking dish. Sift remaining flour, sugar and salt together in small bowl and add unbeaten eggs. Beat mixture until dry and thick. Spoon this batter over fruit and bake in a moderate oven at 350 degrees for 45 to 55 minutes or until brown. Serve warm with cinnamon spiced-whipped cream or favorite sauce. * Spiced Whipped Cream 112 pint heavy cream,,, l/2 teaspoon cinnamon 3 tablespoons granulated 14 teaspoon nutmeg sugar %, teaspoon ground cloves 1 teaspoon vanilla Combine cream and dry ingredients in a bowl and beat until cream stands in stiff peaks. Add vanilla and spoon over warm pudding.

21 Mrs. Herbert Bengtson, 253 Gardner St., has a recipe for Apple Torte which is an economical and easy to make dessert when apples are in good supply. Mrs. Bengtson is a member of Emanuel Lutheran Church, Augus­ tana Lutheran Church Women, and Claudia Circle of the church. )f Apple Torte % cup flour 11/2 cups sugar 3 teaspoons baking powder vanilla 1/ 2 teaspoon salt 2 cups diced apples 2 eggs beaten 1 cup nuts (chopped) Add sugar to eggs and beat; then add dry ingredients and mix thoroughly. Last, fold in apples, nuts and vanilla. Use less sugar for Mcintosh apples,. Bake in a 9 x 13-inch pan at 350 degrees for 30 minutes. Cut into squares and serve with either ice cream or whipped cream. * * * * * Lemon Delicacy 2 tablespoons butter 2 tablespoons flour % cup sugar 1 cup milk juice of one lemon 2 eggs rind of one lemon Cream butter and sugar and add well-beaten egg yolks" flour, lemon rind, juice and finally the milk. Mix well and then care­ fully fold in the stiffly beaten egg whites. Bake in a buttered casserole, placed in water during the baking period, for 45 minutes at 350 degrees. Cool. Serve in sherbet glass.es topped with a cherry. This makes four to six servings. -- - Mrs. Alexander Mannella The Best Ingredient In The Recipe For Service Is Satisfaction OUR APPLIANCES-TV-RADIOS ARE INSTALLED, ADJUSTED and SERVICED ·BY OUR OWN MECHANICS FAMOUS FOR SERVICE SINCE 1931 Potterton's Manchester's Largest and Oldest TV, Radio, Record and Appliance Store 180 CENTER ST.-CORNER OF CHURCH

22 When fresh blueben-:ies are in season, Mrs. James Plessinger, 73 Arcellia Dr., makes Old English Cottage Pudding with berries in brandy or wine sauce from a recipe handed down from her great-grandmother. Mrs. Ples­ singer is president of the Jaycee Wives of Manchester and is a member of St. Mary's Episcopal Church. * Old English Cottage Pudding 2 tablespoons butter 4 teaspoons baking powder % cup sugar Vt. teaspoon salt 1 egg 1 heaping cup floured blue- 1 cup milk berries 21,4 cup flour Cream butter, add sugar and blend. Add whole egg and beat until creamy. Stir in milk. Add sifted dry ingredients. Fold in floured blueberries.. Bake in a bread pan f0r 50 to 55 minutes in a 350 degree oven. Serve hot with the following sauce : Cream one heaping teaspoon butter. Blend well with one cup of sugar. Beat in one egg. Add a teaspoon of brandy, sherry or vanilla flavoring. Then thin down with milk. * * * * * Flaming Peach Jubilee Bake your favorite spice cake in layers. Cool. Fill and top with sweetened whipped cream. Arrange drained peach halves over the top, cut side up. Center each peach with a sugar lump soaked in lemon extract. Light sugar lumps and bring to the table flaming. --- Mrs. James Henry

23 Baked Indian Pudding is a tradition in New England and in the family of Mrs. A. Hya tt Sutlift e, 47 Clinton St., who numbers among her ancestor s a full-blooded American Indian girl from Haddam, Conn. The recipe was handed down from her grandmother. Mrs. Sutliffe is active in Girl Scout­ ing, a member of Center Congregational Church, and the Manchester Area Mental Health Association. * Indian Pudding 4 cups milk 1 teaspoon cinnamon 1h cup yellow corn meal ¥,i, teaspoon ginger 2 tablespoons melted butter 2 eggs 1h cup molasses 1 cup raisins 1 teaspoon salt Scald milk. Pour slowly over corn meal, stirring constantly. Cook over hot water 20 minutes. Combine butter, molass,es, salt, dnnamon and ginger. Beat eggs well; add with molasses mixture to corn meal. Pour into a deep greased baking dish. Place in a pan of hot water. Bake in a moderate oven at 350 degrees for one hour. Serve warm with hard sauce. The Sutliff.e family prefers a topping of hard sauce. However, plain or whipped cream, or vanilla ice cream may be used as top­ ping if des.ired. This pudding may be made ahead and reheated in the oven before serving. The recipe will serve six to eight persons.

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24 Main

Shrimp Gourmet is a quick party dish r ecipe of Mrs. Alexander Mannella , 114 N . La kewood Circle. Mrs. Mannella is a. memb3r a nd past president of the Manchester Memorial Hospital Auxiliary, chairman of the gift shop at the hospital, an officer of the Manchester Public Health Nursing Associa ­ tion and Cosmopolitan Club, and a member of the Ladies of St. James, the Manchester Garden Club a nd Manchester Country Club. 1f Shrimp Gourmet 11/2 lb. green shrimp shelled dissolved in lf2 cup water 1/2 cup flour dash cayenne pepp€r % cup olive oil 1 tablespoon chopped 112 cup sauterne dry wine parsley 1 tablespoon tomato paste, 1 small scallion or onion Wash and dry shelled and veined shrimp. Roll in flour and brown in hot oil in a large frying pan. Remove oil from the pan into a small saucepan and set aside. Add wine to shrimp and cook until wine has evaporated. While wine is evaporating, add dissolved tomato paste to the oil in the saucepan and simmer for three or four minutes,. Pour over the shrimp after the wine has evaporated and season with salt and cayenne pepper. Mix parsley and scallion and let s.immer a few minutes. Arrange shrimp over a bed of cooked rice or broad noodles. Garnish with lemon slices and parsley. Cooked buttered peas, may be arranged around the platter. * * * * * Smyrna Steak 11/2 lbs. hamburg 2 pieces of br€ad broken 1 onion, chopped fine into pieces 1 egg Form into patties and roll in crushed salty cracker crumbs. In a lightly greased skillet, s.ear both sides of patties. Add a large can of tomatoes, a tablespoon of Worcestershire sauce, salt and pepper to taste. For a spicy taste, add one-half teaspoon of chili powder and one-half teaspoon oregano. Cover and cook for about 20 minutes on low heat. - -- Mrs. Edward Coltman 25 Mrs. George T. LaBonne Jr., 64 Minnechaug Dr., Glastonbury, discovered a recipe for Cheese Ramekin while preparing a Union of South Africa menu for the Cuisine International Gourmet Club of which she is a mem­ ber. Mrs. La.Bonne is a member of the Women's Auxiliary at Manchester Memorial Hospital, the Women's Republican Club in Glastonbury, and the League of the Sacred Heart of St. Paul's Church in Glastonbury. * Cheese Ramekin 16 slices stale French or Ital­ 1 pint of milk ian bread 2 cups of white port wine 16 slices Cheddar cheese salt, pepper, nutmeg and 6 eggs garlic Rub bread slices with garlic, and dip in white port wine with salt, pepper and nutmeg, but do not soak the bread slices. Butter a glass oven dish and arrange bread and cheese slices alternately in overlapping layers. Beat eggs well with milk, and pour this mixture over the bread and cheese. Bake at 350 degrees for 40 minutes. This recipe serves 10 to 12 portions. * * * * * Easy Broilers Place on a pan skin side down a large broiler cut in half. Sprin­ kle and garlic salt, Lowry's salt, pepper and rosemary leaves. Pour small amount of olive oil on broiler. Bake in a slow oven at 325 degrees about ·one hour. -Mrs. Robert W. Russell 26 Mrs. Alvin Hirschfeld, 81 Mountain Rd., has a recipe for a good flavorful dish, Glazed Corned Beef. Mrs. H erschfeld i:; a member of Temple Bbrisket 2 teaspoons gravy coloring Wipe meat with cold, damp cloth. Place meat in a kettle. Cov­ er with cold water. Bring to a boil and continue to boil for about five minutes. Skim the water and reduce heat. Let s.immer untt tel1Jder, for approximately three hours. Transfer the meat to a baking pan. Stick in 12 cloves and cover the meat with a mixture of one cup of honey and two teaspoons of commercial gravy coloring. Add a liWe water to the pan. Boil potatoes in jackets, peel and put them in the pan with meat. Bake in a moderate oven at 350 degrees, basting the meat and potatoes frequently with syrup until glazed, for about 30 to 45 minutes. Wash and peel carrots, cut in halves and then lengthwise. Boil carrots in one cup of salted water until barely tender. Place carrots in a buttered pan. Make a s.yrup by boiling one­ half cup of remaining water and one-half cup of brown sugar. Add one tablespoon of butter. Brush carrots with the syrup. Bake until brown, basting twice with remaining syrup.

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27 Mrs. Carlton T. Daley of Bolton obtained this recipe for Hamburg Pin­ wheels from her mother, Mrs. R. C. Burdick, Stoneham, Mass. She recom­ mends this dish as economical, simple to prepare, tasty and attractive. Mrs. Daley is part-time secretary for the district superintendent of the Method­ ist Church, the Rev. Harvey K. Mousley of Bolton. She directs two junior choirs and sings in the senior choir of United Methodist Church in Bolton. She is a district officer of Women's Society for Christian Service and co­ chairman of the program committee of the Bolton PTA. * Hamburg Pinwheels

1 lb. hamburg 1 / 3 cup celery, cut fine 14 cup onions, chopped fine %, teaspoon salt, pepper 2 tablespoons green pepper

Cook the above ingredients in vegetable shortening until gold­ en b11own; add two tablespoons of flour. Mix thoroughly, then add one-half cup water, beef broth or soup. Cook until thick. Cool. Spread on biscuit dough which has, been rolled thin enough to handle for rolling up. Roll up as for jelly :roll, and cut one-inch thick slices. Place on a cooky sheet which has been well greased, and bake 20 miinutes at 425 degrees. This can also be made with ground-up ham an4:s~:rved with a cheese sauce. ·t :... .. of ·~ Mrs. Daley usuaify serves Hamburg Pinwheels with lima be1'ms or corn and a tossed salad.

28 A Shrimp-Crabmeat casserole is a favorite recipe of Mrs. Richa rd C. Werkheiser, 23 Castle Rd. She is a member of South Methodist Church and Ward Circle, Women's Society of Christian Service of the church . Shrimp-Crabm* eat Casserole 2 cups cooked rice (3 cups if 1 can king crabmeat desired) 1 tablespoon parsley flakes 1 can frozen cream of shrimp chopped green pepper soup 6 tablespoons cheese lh cup milk Thaw and heat soup in milk and cheese. Add remaining in­ gredients. Spread some cheese on top. Bake at 350 degrees for 20 to 30 minutes. Decorate with green pepper slices and serve on toast points. Serves 6. * * * * * Barbecued Lamb is one of the outdoor cookery specialties of Dr. Melvin Horwitz, 52 Hilltop Dr. Dr. and Mrs. Horwitz are members of a Gourmet Club which experiments in international cuisine each month. The surgeon is president of the Manchester branch of the American Cancer Society and former president of the Manchester Community Concerts. B arbecu"""e d Lamb Stud a seven-pound cut of lamb with garlic cloves. Marinate Iamb for three or four hours. in wine vinegar. Turn and spoon wine vinegar over the meat. Place lamb section on a spit over charcoal for an hour and a half. For the la

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1i1ririi.. P1YR1E1XJ - W1E:ARIElV.E!RJ- E.KCO ~ ~ OORINl l 1 N IG 1 -FUN rr" -~NCHOJt- , PLUS I ) ,.. "Svery: KJitclhen Gadget and ?ool. to Help· You !'" ~ ~ ~~H> FAIRWAY · STORES ~ lilririi.. 975 MAIN ST. WORLD TPKE. PLAZA ~ ,.. DOWNTOWN ;T~::s SHOPPING CENTER ~ ~ ...... ~ 29 Mrs. Robert Johns, 250 Greenwood Dr., was given an unusual recipe for Stuffed Pumpkin by a friend and has since passed it on to many friends. Mrs. Johns was bom in Pennsylvania Dutch country. She is a substitute teacher in secondary schools in Manchester. Mrs. Johns is a member of Community Baptist Church, the Couples Club, a member of the choir and Board of Deacons of the church, a Buckley PTA room mother, and member of Man­ chester High School PTO. She is Girl Scout coordinator for senior troops, and a Girl Scout trainer in outdoor camping and tenting. Stuffed *Pumpkin Clean one medium sized su- Mix with four or five cups gar or regular pumpkin. of mashed potatoes. Add Brown: the following seasonings: 1 lb. loose sausage 1h teaspoon oregano 1 lb. hamburg 1,4 teaspoon dry mustard 1 medium sized onion, Dash of celery salt chopped % teaspoon Worcestershire 1 medium sized pepper, sauce chopped Dash paprika 1 teaspoon salt 14 teaspoon pepper Dash chili powder Stuff pumpkin and bake in a 350 degree oven for one and a half hours, or until pumpkin is cooked. Slice and serve. * * * * * Beef Kebab 3 lbs. beef, cut in two-inch 2 tablespoon lemon juice cubes 1 minced garlic clove % cup of canned pineapple 2 cups canned pineapple juice chunks, drained 2 tablespoons soy sauce stuffed olives Marinate meat at room temperature for two hours in Teriyaki sauce (pineapple juice, soy sauce, lemon juice and garlic). Thread meat on skewer alternating it with pineapple chunks and olives. Broil for 10 minutes, basting frequently with sauce --- Dr. Melvin Horwitz

30 A favorite luncheon casserole of Mrs. Elmer L . Odell, 512 E . Center St., is a chicken and broccoli dish with mushrooms and almonds. Mrs. Odell is a member of St. Mary's Episcopal Church, the 50-50 Club and Altar Guild of the church, and a Sunday School teacher. She is also a member of the Woman's Club, PTSO, and Green School PTA. * Chicken and Broccoli 31;2 to 4 lbs. steamed chicken 1 teaspoon salt 2 pkgs. frozen broccoli ~4 tea,spoon pepper 1h lb. sliced mushrooms 2 cups milk 6 tablespoons butter 1,.'2 cup slivered almonds 1 tablespoons flour Remove skin from a whole steamed chicken and slice the meat. Cook broccoli as directed on package and slice lengthwise two or three times. Saute the mushnooms in butter until soft. Add flour, salt, and pepper, and stir until well blended. Remove from heat. Grad­ ually .stir in milk and r·eturn to heat. Cook, stirring constantly, until thick. Arramge broccoli and sliced chicken in layers in a greased shal­ low casserole. Cover with mushroom sauce. S.prinkle slivered almonds on top. Heat in a moderate oven, 325 degrees, for about 30 minutes. This recipe serves six.

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31 A former chef and restaur ateur, Henry Gautreau, 25 Congress St., origi­ nated his own recipe for Lobst er H en ri which consists of a br own gravy instead of the customary white sauce used in newburg or thermidor recipes. H e was a chef for 23 years a t Gautreau's restaurant at Chepatchet, R . I., and for merly operated a restaurant and hot el in P ascoag , R . I . He is n ow an experimental m achinist at the North H aven plant of Pratt and Whitney Air craft, but still enjoys hom e cook ery. * Lobster Henri

2 tablespoons finely chopped salt and pepper parsley 6 oz. sherry wine 2 lbs. lobster meat 112 lb. mushrooms, chopped or 1 large onion, finely 2 cans mushroom buttons chopped 16 oz. brown gravy or 4 can 4 oz. butter of mushroom sauce Saute mushrooms in a skillet until tender. Remove to a sepa­ rate dish. Saute lobster and onions with butter, salt and pepper. Add six ounces of sherry wine and blend together with the lob­ ster. Add mushrooms and hr.own gravy. Cook on low heat until blended. Remove and pour into a large casserole dish. Sprinkle top with grated cheese and finely chopped parsley. Bake at 350 degrees for 20 minutes. Serve over toast points.

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32 Mrs. Donald Mozzer, 16 Byron Rd., is kept supplied with new recipes by her husband who clips and collects recipes that sound good to him. "Dressed Round Steak Roast" is one of his discoveries that has become a favorite at the:r house. Mrs. Mozzer is a member of St. James' Church and a women·s bowling league.

Dressed Round* Steak Roast Pound until thin two round .steaks with a combined weight of about three pounds. Rub in sa1t, pepper, and plenty of paprika. Overlap the steaks on a meat hoard, making one large steak. S;pread steakis with a layer of one-quarter pound of sliced mush­ rooms. Blanket with n layer of thinly sliced onions. Add pi­ miento. Cover with finely rolled bread crumbs, about one-half cup. With a beater, combine one-half cup of melted butter or drip­ pings, a tablespoon of boiling water, and a whole raw egg. Drib­ ble this mixture over the bread crumbs. Arrange s,tu.ffed olives in a row on the long side of the steak. Begin the roU of the meat around the olives and tie the roll firmly. F1our the outside. Brow11 in one-quarter cup of butter or bacon drippings in a roaster or deep earthenware baker. Place six whole mushrooms and three small onions into the roaster and sprinkle all lightly with salt, pepper and paprika. Add one cup of red wine. Roast the meat in a 350 degree oven for about two hours. Serve hot or cold. This recipe serves .six.

33 Baked Stuffed Lobster 1 split lobster (11/,i, to 11/2 %, teaspoon salt lbs. ) pepper to taste (fresh 5 tablespoons bread crumbs ground preferred) (p ~ r lobster) dash of garlic powder (op­ 3 tablespoons butter, melted tional) 2 teaspoons minced parsley Remove claws from lobster and place claws in boiling salted water. Boil for 10 minutes. Then remove meat from claws. T.o prepare lobster for stuffing, remove and discard dark in­ testinal vein up the back to the stomach. Remove and discard stomach and spongy substance in the sides. The green liver is edible. Rinse lobster in cold water. To prepare the stuffing, mix melted butter, bread crumbs, parsley, salt, pepper, green liver and chopped claw meat. Lay lobster open as far as possible and arrange stuffing in cavity of lobster. Bake at 450 degrees for 20 to 25 minutes in a shallow pan. Shell P ill turn bright red when lobster is ready. Serve immediately with warm drawn butter and lemon wedges. Variations may be made to the basic s,tuffing by adding chopped s hrimp or chopped mushrooms. Also optional is the ad­ diUon of one teaspoon of grated parmesan cheese sprinkled over stuffing. -Mrs. Geno J. Andreini

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34 A favorite dish in the Swedish-American household of Mrs. Lloyd G­ Gustafson, 156 High St., is Lasagne made according to a recipe given to her by an Italian neighbor. Mrs. Gustafson is a member and publicity chairman of the Washington School PTA, a member of Center Congre­ gational Church and the Mothers Club of the church. * Basic Italian Sauce 3 cans plum tomatoes 1 tablespoon grated cheese 3 cans water lf2 tea,spoon black pepper 1 tablespoon oregano 5 shakes of crushed red salt to taste pepper Put ingredients into a large kettle. Cook down the liquid for about two hours. %, lb. hot sausage 3 or 4 peppers 1 lb. lean s.tew beef 3 cloves of garlic, cut fine 3 cans tomato paste corn oil 3 cans water Saute all ingredients except tomato paste in on~ and a half inches of corn oil in large frying pan. Cover and cook slowl.\r until well done. Add tomato paste and water and simmer for 10 minutes. Add thi.s to kettle and cook over simmer burner about five hours. Stir every half hour. Leave on back Df stove overnight. When cooking Italian food, it is best to start two days in ad­ vance, Mrs. Gustafson advised. The sauce must be cooked for several hours and left to stand overnight for best flavor. * Lasagne 1 pkg. lasagne cooked 14 cup corn oil 1 lb. ricotta 1 teaspoon salt 8 oz. mozzarella cheese J. lb. ground beef loosely 1 recipe basic sauce Bring large kettle of water to a boil. Add corn oil and salt. Drop in lasagne strips one by one so that they won't stick to­ gether. Stir occasionally. Cook until well done. Place in sink and slowly run cold water into pan for two minutes. Pour off water carefully to avoid breaking strips. In beef pan, pour off excess fat and add ricotta; mix loosely. Place three strips in bottom of a pan, 9 x 13 x 21/2. Spread a layer of beef and ricotta mixture over strips. Pour a ladle of sauce over this. Add another three strips and place thin slices of moz­ zarella cheese on top. Pour another ladle of sauce on. Continue until all strips are used. Cover with sauce. Place in refrigerator several hours or overnight if possible. Bake at 350 degrees for one hour. Allow to stand for 15 minutes before cutting. Cut into squares and top each portion with hot sauce. This recipe serves eight to ten persons. .

35 Mrs. Jay R. Stager, 31 Riverside Dr., is noted for her Pennsylvania Dutch cookery. One of her favorite recipes from "back home" is for Chick­ en Pot Pie with homemade Dough Squares. Mrs. Stager sings in the choir and is a member of the women's rhythmic choir at Center Congregational Church. She also assists at the cooperative nursery at Second Congrega­ tional Church . Chicken* Pot Pie Chicken for stewing 2 or 3 raw potatoes, sliced (veal, beef or rabhit one-quarter i.nch thick may also be used) pinch of Spanish saf­ 1 small onion, diced fron salt and black pepper Stew chicken with salt and onion until tender, for about one hour. Remove meat from bones and return to broth with sliced potatoes, pinch of Spanish saffron, salt and black pepper. Bring to a rollin.g boil, and drop in dough squares (a thick sort of home­ made noodle), covering the broth evenly. Stir occasionally to keep squares from sticking together. Cover the pot, reduce heat, and simmer for 15 to 20 mi·nutes.. Dough* Squa res 2 cups flour 2 or 3 tablespoons vegetable % teaspoon salt shortening 2 eggs water Cut shortening into dry ingredients. Stir in eggs. Add enough water to hold mixture together. Knead on floured board until smooth and elastic. Divide dxmgh into three parts. Roll out as thinly as possible. Cut i!lto two-inch squares and drop into pot as directed above.

36 "Parson's Pride," a recipe from Mrs. Lawrence F . Almond, 1208 Main St., is a good hot dish for picnic outings. The parson's wife learned this economy recipe during college days from a landlady with a large family. Mrs. Almond is junior choir director and a member of the senior choir at South Methodist Church. She is a member of the Women's Society of Christian Service and the women's rhythmic choir at South Church. She is also choir director of the Chaminade Musical Club. She is a member of the Gilbert and Sullivan Workshop, the Women's Auxiliary at Manchester Memorial Hospital, and Nathan Hale PTA. Parson's* Pride 6 medium potatoes, diced salt and pepper 1 )b ..hamburger 2 treaspoohs chili powder 1 medium onion 1 large can. tqmato soup Brown hamburger and onion together; add salt, pepper and chili powder;; and ,set aside. Place diced potatoes in two-quart baking dish, spr:.ead hamburger mixture over, add tomato soup 'and enough.water to cover potatoes. Bake for one and a half hours at 350 degrees.

( .. ,A, Corned Beef and Lima* Bean* Casserole* * recipe * of Mrs. Raymond Miller, 188. Spencer St., is a popular dish at potluck suppers at Zion Evangelical Lutheran Church where sfie is co-chairman for church suppers. Mrs. Miller is also a merttber of the Ladies' Aid Society of the Zion Church. Corned Beef-L im*a Bean Casserole 2 cups cooked lima beans 1 Y2 teaspoons salt (frozen or canned) 2 tablespoons sugar 1 12-,oz. can corned beef, 1 teaspoon prepared mus.- diced tard l;2 cup sliced onions 2% cups canned tomatoes Mix: 2 tablespoons butter 3 tablespoons [lour · Put beans, m'eat and onioll:s i,n layers in a one-and-a-half-quart casserole. Pour tomato mixture over. Bake for 30 minutes at 450 degrees. * A favorite recipe of Mrs. John* S.* G. Rottne1',* * 483 E. Center St., for buffet suppers, is Smoked Tongue in Sauce. Mrs: Rottner is a mefub~r of the Mancheskr Women's Republican Club, Temple''Beth Sholom, the Sis· terhood of Temple Beth Sholom and Hadassah. * Smoked Tongue in Sauce Place a 4 to 5 pound tongue in three quarts of cold water with half a teaspoon of sugar. Boil for one hour. Remove tongue and pour ·off water. Set the tongue again in boiling water for two hours or until tongue is tender. Save the last water in which t he tongue wais boiled. Remove skin from tongue. Slice tongue into a large baking dish or roasting pan. Pour three cups of reserved liquid with one-quarter cup ketchup and 1 large onion sliced over the tongue. Bake at 325 degrees for one hour. Baste occasionally. ·

37 Chicken Della Robbia, as colorful in appearance as its name, is a favor­ ite of Mrs. Theodore Powell, 279 Parker St., for buffet entertaining. She is president of the Manchester Mental Health Association, a member of the ~ague of Women Voters, the Manchester YWCA, Bowers School PTA, a Gourmet Club, and the First Unitarian Church of Hartford. * Chicken Della Robbia 6 tablespoons butter or mar- 2 teaspoons monosodium garine glutamate 4 whole chicken breasts, cut % teaspoon allspice in half l/2 teaspoon ginger (optional) 2 medium onions., sliced 14 cup brown sugar ~!\:! lb. mushrooms, sliced 1 cup walnut halves 1 cup light raisins 4 teaspoons cornstarch 4 teaspoons salt 2 cups seedless grapes % cup lemon juice 2 cups orange secti·ons ~~ teaspoon ground cloves 12 maraschino cherries Saute chicken to golden brown in butter or margarine in a Dutch oven. Add onions, mushrooms, raisins, one and a quarter cups of water, salt, and the next six ingretlients. Cover and place in 350 degree oven for 110 minutes or until tender, turning occa­ sionally. If made ahead of time. the dish should be refrigerated at this point, and later re-heated before proceeding with the remainder. Push chicken to one side of Dutch oven. Add walnuts. B!end .cornstarch with one-half cup of water; stir into chicken liquid; heat until smooth and tl;tickened. Add grapes, orange sections, and washed cherries; heat two minutes. Serve at once in a chaf­ ing dish. Makes eight servings. Chicken Del1a Robbia may be ser.ved for a dinner party with fluffy rice, tossed green salad_. hot rolls, coffee and a light dessert. * * * * * Beef Roulade is one of the many German recipes which Mrs. Ralph Gut­ reich, 224 Green Rd., brought from her native land to her new home in America. She was a post-war refugee from Eastern Germany. Mrs. Gut­ reich has been a Brownie Scout leader and is a member of Bowers School PTA. * Beef Roulade Sprinkle salt, pepper,, onion salt and garlic salt on thin slices of top round beef. (Beef for roulade may be purchased in small roll..,ups in the markets.) Place a strip of fat bacon chunk in the middle along with a slice of sour pickle and long piece of onion. J:{oll and tie with string. Fry bacon in a heavy skillet, remove the bacon, and place beef rolls in the skillet, brown the meat on all sides; cut one tomato and one onion on top, and add water to cover. Simmer slowly for about four hours. Thicken gravy with sour cream and flour.

38 Mrs. Norman Slade, 101 E . Middle Tpke., learned to make Sausage Rolls in cooking class in a school for girls in her native England. They make a good hot appetizer or supper dish. Mrs. Slade is a member of the Chami· nade Musical Club of Manchester and St. Mary's Episcopal Church where she sings in the ehoir. * Sausage Rolls 1 lb. sausage, either ground 10 ounces oft lard or skinless links a squeeze of lemon juice 2 cups all-purpose flour l/2 cup cdld water_ %. teaspoon salt Sift flour and salt, and divide the fat into four pieces. · Cut one quarter of the fat into the flour, and chop it up well into nut­ like pieces. Mix to an elastic dough adding lemon juice and cold water. Roll into eight-inch wide strip. Dot the pastry with fat, then fold pastry into thirds, seal open ends, and roll into a long thin strip. R,epeat this process, dotting the pastry with fat, folding, s.eali.ng and rolling pastry until all fat is used. Fold into thirds, like an envelope, and leave for one hour. Partly cook the sausage, either ground meat or skinless links, in a fry pan with a little water to remove excess fat. Roll the pastry to one-eighth inch thickness. Cut into small rectangles to enfold whole or piece of sausage, depending upon intended use either as main dish or appetizer. Place on cookie sheet. Bake for 15 to 20 minutes at 425 degrees. These Sausage Rolls may be stored in the freezer to be re-heat­ ed and served later.

39 Hors d 1 oeuvres and Miscellaneous

Shrimp and Bacon Kebab 3 pounds of shrimp, shelled 112 cup lemon j uice 1 lb. sliced bacon 2 cups canned pineapple 1 cup soy sauce chunks, drained Marinate shrimp at room temperature for 30 minutes in soy sauce and lemon juice. Cut bacon slices in half. Thread shrimp on skewers alternating with pineapple chunks and folded bacon :slices. Broil until bacon is crisp. --- Dr. Melvin Horwitz

H:ot ,Clam Dip is a favo1ite* *party *recipe * of Mrs.* Geno J . Andreini, 110 Tracy Dr. Mrs. Andreini is a member of St. Bartholomew's parish, the Guild of Our Lady of the parish, the Manchester Memorial Hospital Auxil­ iary,· tlie Manchester Cancer Fund drive, and Gibbons Assembly, Ladies of Ccihiinbus. Hot Clam Dip Saute for three minutes: 14, lb. processed cheese 3 tablespoons butter 4 tablespons catsup 1 onion, chopped 1 tablespoon Worcester- 1 green pepper, chopped shire sauce , Add: 1 tablespoon sherry wine 10112 oz. minced clams, 1/i., teaspoon cayenne pepper drained Mix all together. Keep hot in a chafing dish. Serve on party rye bread. * * * * * ,frosted Braunschweiger Roll 1 lb. braunschweiger 1 3 oz. pkg. soft cream 1 teaspoon ':·Worcestershir.e.1 cheese sauce snipped parsley and 1h cup catsup paprika Skin braunschweiger; mash with fork; beat in catsup and Worcestershire. Place on waxed paper; shape into a nine-inch roll. Refrigerate until firm. Remove paper from roll; place roll on tray; frost entire sur­ face with soft cream chees.e. If necessary, t hin cheese with a little milk. Sprinkle top with parsley and paprika, or decorate with sliced stuffed olives. Serve with dark party rye slices. -- - Mrs. Theodore Powell 40 Mrs. James H enry, 51 Dart Hill Rd., South Windsor , acquired from her mother, Mrs. Emma nuel deLyra of Brooklyn, N . Y., a festive holiday recipe for Stuffing a la Gourmet. Mrs. H enry is a member of the Ladies of St. Francis of Assisi Church in South Windsor. ¥- Stuffing a la Gourmet 1 onion, chopped % clove garlic, diced 1 apple, chopped 1 teaspoon parsley, chopped 1/ 2 cup seedless grapes 2 cups, bread crumbs 1 cup chestnuts or walnuts 1 tablespoon grated cheese pinch thyme 14 lb. butter 112 teaspoon Worcestershire 1 stalk celery, diced sauce ~1 cup sweet red wine or 1 carrot, diced oooking sherry % lb. ground pork Mix all ingredients, using stale bread for crumbling and let stand for one hour or more. Stuff the cleaned bird and roast in the usual manner. Makes enough stuffing for a 12 to 14-pound turkey. * Red* Beet * Eggs * * Remove juice from one 1-pound can of sliced beets. Bring to a boil with about two tablespoons of sugar and two tablespoons of vinegar to taste. Pour o,·er beets. Add whole, peeled, hard-boiled eggs and one thinly sliced onion. Cover and let stand at least for a half day. Serve cold. -- - Mrs. Jay R. Stager MY! HOW SOFT! Entertaining is made easy when you rely on New Model for de­ pendable laundry service. You'll like the gentle treatment we give your fine linens, towels, blankets and all washables. They'll be brighter, c!eaner and softer, too!

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41 Pies and Pastries

Shoofly Pie Crumb together: % teaspoon baking soda 11/ :i cups f lour Y4 teaspoon salt 1 cup brown sugar % cup molasses Vt cup shortening % cup hot water Mix together: Into an unbaked pie shell, combine the crumbs and liquid mix­ tures in alternate layers with crumbs on bottom and top. Bake for 15 minutes at 450 degrees, then for 20 minutes at 350 degrees. - - - Mrs. Robert Johns

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42 Peach Glaze Pie is a recipe which Mrs. Jack R. Hunter, Keeney Dr., Bol­ ton Lake, was given by her mother, Mrs. C. L. Burgess, Llynwood Dr., Bol­ ton Lake. Fresh peaches are used in this seasonal favorite. Mrs. Hunter is a member of the Manchester Memorial Hospital Auxiliary, the Manches­ ter Woman's Club, the U nited Methodist Church of Bolton and the Elling­ ton Ridge Country Club. * Peach Glaze Pie Into a cooled, baked pie shell slice four peaches in t hin layers. Let stand. Place in a saucepan about six peaches, peeled and mashed. Add one cup of sugar and three tablespoons of cornstarch. Stir this constantly over medium heat. Keep stirring until mixture thickens and has a shiny appearance. Remove from heat and cool. Pour mixture over >S liced peaches. Set in refrigerator. Top with whipped cream before serving. * Pie Shell Sift into a bowl: 1 cup flour lf2 teaspoon salt Cut in with pastry blender one-third cup of vegetable short- ening. , Cut in shortening until piece& are size of peas. Sprinkle with two and a half tablespoons. cold water. Mix and shape into a ball. Do not overhandle. Roll out for an 8 or 9-inch pie plate and prick with a fork the bottom and sides before placing in the oven. Bake for 10 to 15 minutes at 450 degrees or until the crust is light golden brown. * *· * * * Mrs. Paul McKay, 47 White St., was given a recipe by a friend 25 years ago for Lemon Meringue Pie which has become a favorite for the family, for food sales and for sending to sick friends. Mrs. McKay is assistant director at the Community Y nursery school, and a member of Center Congregational Church. * Lenton Meringue Pie cup sugar Juice and grated rind of cup water one large lemon tablespoon butter 3 egg yolks cup cornstarch 2 tablespoons milk I tablespoons cold water 3 egg whites ' ~ Combine sugar, water and butter. Heat to the boiling point. Add cornstarch mixed with cold water. Cook until clear. Add le~on juice and rind and cook for two minutes. Beat egg yolks with milk and cook for one minute. Cool, pour into a baked pie shell, add meringue and brown in a 350 degree oven.

43 Buttercrunch Lemon Chiffon Pie, a recipe of Mrs. Donald A. Forstrom, 151 Tanner St., meets all the requirements of a summer dessert- it's light, cool and not too filling. Mrs. Forstrom is past president of the Junior Cen­ tury Club of Manchester, and is a member of the Women's Auxiliary at Manchester Memorial Hospital, Cen ter Congregational Church, Bowers School PTA, and the Sk idmore College Club of Hartford; * Buttercrunch Crust

11 ~ cup butter 1h cup chopped pecans, wal­ ~ cup brown sugar, packed nuts or coconut 1 cup all-purpose flour

Heat oven to 400 degrees. Mix all ingredients with hands, and spread in an oblong pan, 13x91/2x2 inches. Bake 15 minutes. Remove from oven and stir with spo.on. Save three-quarters of a cup for topping. Immediately press the remainder of the mix­ ture against the bottom and sides of a nine-inch pie pan. Cool before pouring in the lemon chiffon filling. Sprinkle reserved crumbs over the top.

44 Lemon Chiffon Filling ]~ cup sugai- 1 tablespoon grated lemon 1 enve1ope unflavored gela- rind ti·n (1 tablespoon) 4 egg whites 2/ 3 cup water 1h teaspoon cream of tartar 1/ 3 cup lemon juice % cup sugar 4 egg yolks, slightly beaten Blend sugar, gelatin, water, lemon juice, and slightly beaten egg yrolks thoroughly in saucepan. Cook over low heat, stirring constantly, just until mixture comes to a boil. Stir in grated lemon rind. Place pan in cold water. Cool until mixture mounds slightly when dropped from a spoon. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time, until stiff and glossy. Then fold lemon mixture into this meringue. Thi pie should be chilled before serving. The busy hoste s may prepare it the night before or early in the day.

* * * * * A favorite recipe of Mrs. Ralph Maher, 89 Henry St., is Glazed Straw­ berry Pie which she makes every summer as soon as native-grown straw­ berries are in season. Mrs. Maher is teaching director of the YWCA Nurs­ ery School at the Community Y. She is a member of Center Congregational Church, the Chaminade Musical Club, Cosmopolitan Club, Woman's Club and Women's Auxiliary of Manchester Memorial Hospital. * Glazed Strawberry Pie 1 baked 9-inch pastry shell 3 tablespoons cornstarch 4 cups (2 pints) hulled 14 teaspcon salt washed strawberries % cup cr~am for whipping % cup water 1 tablespoon sugar %. cup sugar (for cream) Crush one cup of berries in a small aucepan. Add water and bring to a boil; simmer for three minutes. Strain juice from cooked berries, and add water, if needed, to make one cup of juice. Reserve. Combine sugar, cornstarch, and salt in the same saucepan; slowly add the reserved juice, stirring until smo.oth. Bring to a boil. stirring constantly. Cook for three minute or until thick and clear. Remove from heat, and cool slightly. Arrange re­ maini1ng three cups of berries in baked pastry shell. Spoon glaze over berries, being careful to coat each one. Chill the pie. Just before serving, spoon whipped cream on top of the pie. Instead of whipping cream, a ready-whip may be used to make a design on top.

45 Soups and Salads

Pepper Cabbage 1h to 1 head cabbage, grated 134 cup water or finely chopped 14 cup vinegar 1 chopped gr.een pepper 14 cup sugar Combine and cover with black pepper dressing of: Cover and chill one hour or more. - - - Mrs. Jay R. Stager

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46 Ensalada de Legumbres, a hearty salad from Colombia, South America, is treasured among a collection of Gourmet Club recipes of Mrs. Walter Schardt, 31 Eastland Dr. This salad comprises a complete vegetable course and is a good accompaniment. to veal scallopini or lobster Newburg. Mrs. Schardt is a mamber of the League of Women Voters, the Manchester me­ morial Hospital Auxiliary,, Great Books discussion group and Manchester Child Study group.

Ensalada de* Legumbres

3 Italian or Spanish-style ~, 2 cup canned corn kernels sausages, cooked and sliced 2 tomatoes, peeled and sliced thin, or 14 lb. salami in 1 head of lettuce, broken into small pieces small pieces lh cup cooked string beans Fry the sausages unti! lightly browned. Drain well and let cool. Combine string beans, corn, tomatoes, lettuce and sausages in a salad bowl. * Salad Dressing 14 cup olive oil 1 tablespoon chopped 113 cup wine vinegar parsley 1 tablespoon chopped 1 clove garlic scallions 1 teaspoon salt 1/2 teaspoon pepper Mix together in a bowl the ·olive oil, vinegar, scallions, parsley, garlic, salt and pepper. Pour over the salad. Toss lightly and chm. Should be served very cold. 47 Tomato Ring Mold is a r ecipe of Mrs. H . M. Reed, 132 W alk er St., which working wom en will welcome especially because it may be quickly pre­ pared and r efrigerated ..:1e night before serving. Mrs. R eed, employed as office secretary for Dr. Jean-Louis Hebert , dentist, m akes this aspic for smorgasbord suppers at Emanuel Lutheran Church. She is a m ember of Emanuel Churchwomen, a member of Lydia Circle of the church and secr e­ t a ry of its Alta r Guild. * Tomato Ring Mold

2 tablespoons gelatin % teaspoon celery seed 1/t cup cold water 2 or 3 whole .. cloves % cup boi!ing water 1 teaspoon salt 4 cups tomato juice 1 teaspoon sugar 1 tablespoon chopped onion 2 teaspoons lemon juice

Soak gelatin in cold water and dissolve in hot water. Cook the tomato juice, onions, celery seed,, cloves, salt and sugar for 15 minutes. Strain through fine strainer or cheese cloth; add lemon juice and dissolved gelatin. Pour in ring mold which has been dipped in cold water and place in refrigerator until firm. Unmold on crisp lettuce and fill center with shrimp, tuna or Waldorf salad.

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48 Mrs. Edward Coltman, 125 Baldwin Rd., has a favorite gelatin luncheon salaq recipe, Lime-Pineapple Mold. Mrs. Coltman is president of the League of Women Voters of Manchester, a member of St. Bridget's Rosary Society, the Manchester Council of Catholic Women, the Great Books discussion group, and is a substitute teacher in Manchester schools. Lime-Pine*appl e Mold 1 pkg. lime gelatin 1 medium or No. 2 can %. cup water crushed pineapple, drained 1h cup pineapple juice 1 cup chopped pecans Heat to dissolve the gela- 1h cup celery, chopped very tin. Add and blend in : fine 2 small pkgs. cream cheese Fold in one-half pint of heavy whipped cream. Place in a mold very lightly greased with .salad oil and chill until firm.

Mrs. John R. Neubert,* wife *of the* former * pastor* of Community Baptist· Church, obtained her recipe for Potato Soup from a cooperative house where she lived as a college student at Denison University in Granville, Ohio. Mrs. Neubert and family are now living in Binghamton, N. Y. Jf Potato Soup 4 cups mashed potatoes l~ teaspoon nutmeg 2 slices bacon, diced Y2 teaspoon dry mustard 1 onion, minced 3 cups milk 2 tablespoons butter % cup grated American 2 teaspoons salt cheese Saute bacon and onion in fat, stirring often. Add all ingredi­ ents except rfiilk lu i cheese to the skillet. Cook on medium heat. Stir milk in sfowly 1 blended and sprinkle with cheese. Stir constantly.

49 Mrs. Frank Horton, 63 Princeton St., has a favorite recipe for Chef's Salad with homemade salad dressing that is a standby for entertaining either at luncheon or with a casserole for dinner. Mrs. Horton is a member of the Manchester Memorial Hospital Auxiliary, the League of Women Voters, and the Hartford Pembroke Club.

Chef's* Salad Prepare a day in advance by placing the following ingredients in a covered jar: 1 clove garlic 1/2 cup salad oil 1 cup cooked ham, cut in 3 tablespoo.ns horseradish strips 112 teaspoon Worcestershire 1 cup cooked chicken, cut in sauce strips 2 drops TabasC'0 sauce 1 cup Swiss cheese, cut in 1;9 teaspoon salt strips i/s teaspoon pepper Mix well and store in the refrigerator overnight to marinate. Just before serving, remove the garlic clove. Pour the contents of the jar over the following: 1 head of lettuce, broken 3 hard-boiled eggs, sliced in 1 cup cucumbers, cubed a salad bowl. 2 tomatoes, cut in wedges Toss well. This makes 8 to 10 servings as a .salad with dinner or four to sjx servings as a main luncheon dish. LOOK YOUR

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50 Vegetables

Baked Eggplant

1 large eggplant c.orn oil salt flour 1 egg basic sauce recipe

Peel eggplant and remove large seeds. Slice into one-eighth inch thick slices. Place several slices into a colander that is rest­ ing in a pan. Salt generously. Continue to alternate eggplant and salt until all is us.ed. PlacE' a dish on top to press eggplant down. Mrs. Gustafson suggests stacking books or other weight on top of dish and leaving pressed overnight. Rinse eggplant and drain. Dip slices in a beaten egg and then in flour and fry in one-ha!f inch of hot corn oil until golden. Drain on paper. In a casserole dish, alternate fried eggplant and sauce. Bake in a 350 degree oven for one-half hour. Serves. six to eight. -- - Mrs. Lloyd G. Gustafson

* * * * * Spinach Casserole

2 packages chopped frozen 2 eggs, beaten spinach 2 tablespoons minced onion lf2 cup shredded cheddar 112 teaspoon salt cheese " .. , % teaspoon pepper 112 cup evaporated milk Cook spinach until tender according to package directions. Drain thoroughly. Cool slightly. Combine remaining ingredients; fold in spinach. Pour into a greased one and a half quart cas­ serole. Bake uncovered at 350 degrees for 45 minutes. Makes six to eight servings. -Mrs. Edward Corcoran

51 Mrs. Robert W. Russell, 91 Mountain Rd., Glastonbury, serves Onion Pie as an accompaniment to either roast beef or steak. She is a member of Center Congregational Church, the Women's Auxiliary of Manchester Me­ morial Hospital, and is a hospital trustee. Mrs. Russell is an officer for the state board of directors of Children's Services of Connecticut and is a mem­ ber of the YWCA. * Onion Pie

Crust, rich biscuit dough: 3 tablespoons shortening 2 cups flour 1 egg 4 teaspoons baking powder 34 cup milk 1 teaspoon salt

Mix dry ingredients, work in shortening and add milk and egg. Press into a large pie plate dough about one-half inch thick. Cook sliced onions in bu,tter until golden but not brown. It takes a lot of onions because they cook down. Put thick laye:r of cooked, cooled onions over biscuit dough, salt and pepper. Pour one beaten egg' and one-third cup cream over top and bake in a hot oven at 450 degrees until crust is done and top is brown.

v 52 Because her husband disliked vegetables, Mrs. Martin L. E1ickson, 89 Helaine Rd., added a "Vegetable H aters' Cookbook" to her collection. She won him over with a recipe for Scalloped Carrot Casserole which camou­ flages the taste of carrots with cheese and onion. Mrs. Erickson is a mem­ ber of the Women's Auxiliary of Manchester Memorial Hospital, Center Congregational Church, the Manchester Garden Club, and a Gourmet club in Manchester, and the Junior League of Hartford. Scalloped Carrot* Casserole 12 carrots 2 cups milk 1 minced onion (large) Vs teaspoon pepper %, cup oleomargarine %, teaspoon celery salt % cup flour 112 lb. sharp cheddar cheese 1 teaspoon salt 3 cups bread crumbs, ,cubed 1) 1 teaspoon dry mustard Cook carrots; cook onion in butter for two or three minutes. Stir in flour, salt, mustard and then milk. Cook until smooth. Add pepper and celery salt. In cas,serole, arrange layers of car­ rots and chees.e; pour on sauce and top with bread crumbs. Re­ frigerate for eight hours or overnight. Bake at 350 degrees for 45 minutes. * * * * * Red Cabbage Simmer cut red cabbage in a little salt pork or bacon fat; add vinegar, sugar and one sour apple. -Mrs. Ralph Gutreich

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53 Potato pancakes are a traditional dish served during Hanukkah, the Jewish Festival of Lights. Mrs. Kurt Joseph, 545 E. Center St., serves potato pancakes, topped with applesauce, as a side dish with beef or chick­ en. Mrs. Joseph is a member of B'nai B'rith, the Sisterhood of Temple Beth Sholom, Hadassah, Green School PTA and Manchester High School PTO. * Potato Pancakes 4 large raw potatoes, grated 2 tablespoons flour 1 large onion, gr.ated Salt and pepper to taste 2 medium eggs · Combine all ingredients and drop by tablespoonful to fry in deep hot fat until browned on both sides. Turn once. Drain on a paper towel. Serve hot topped with applesauce or other fruit, or with sour cream. * * * * * Potato Dumplings Grate four or five raw potatoes and sq.ueez.e water out in cheesecloth. Add one cup of mashed cooked potatoes with one or two tablespoons of flour, one egg and salt. Form like dough into little balls and boil in salted water for 15 to 20 minutes. -Mrs. Ralph Gutreich

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