chapelchef00east cookbook scribd 2

7/30/2019 Chapelchef00east Cookbook Scribd 2

1/216

The Chapel Chef

Compiled" byThe Women of the ChurchEastern Shore Chapel

Virginia Beach, VirginiaSeptember, 196U

The history of Eastern Shore Chapelbegins ante 1689 when the first buildingwas erected as a "chapel of ease" approx-imately a mile and a half northwest ofthe present site. Other buildings wereerected in 172h and H^h* The presentChurch was completed in 195^ and enlargedin 1963.


2/216

fl/M] i If] R fo)RLALJ InJ LS ^ IS|ND&^

7 ^ f*^-^>3


3/216

Terms Used in CookingPages 1 - 2

Weights and MeasuresPages 3 - hHousehold HintsPages 5 - 22

Appetizers and Canape MixturesPages 23 - 32Soups

Pages 33-36Meat, Poultry and Baked Dishes

Pages 37 - 65Seafood and Seafood Casseroles

Pages 67 - 73 (a)Breads, Biscuits and Rolls

Pages 7U - 88Vegetables and Vegetable Casseroles

Pages 89 - 95Salads and Salad Dressings

Pages 96 - 107Desserts, Cakes and Pastries

Pages 108 - 150Jellies and Preserves

Pages 151 - 15UOdds and EndsPages 155 - 156

How to Cook a HusbandPages 157 - 158


4/216

Foreword

"But for life_ the universe werenothing; and all that has liferequires nourishment."

Realizing that the body, as well asthe soul, needs nourishment, the Women ofEastern Shore Chapel have prepared thisCook Book, and now with pride submit itfor your use and enjoyment, for trulycooking is a great joy, when one can besure of one's results. As all these rec-ipes have been favorites of our women,and have been used by them, we feel thatyou can use them with confidence andpleasure, being assured of successfulresults, if they are properly followed.

We wish to thank all contributorsfor their recipes, Newton Byrd Millerfor his delightful sketches, Mrs. LouiseW. Richards for her time and invaluableassistance, and our special thanks andappreciation go to Mrs. Richard A. Rem-ington and Mrs. S. J. Montgomery, whocompiled, typed, and worked untiringly*

Mrs. J. Davis ReedPresident


5/216

m


6/216

Digitized by the Internet Archivein 2011 with funding from

LYRASIS members and Sloan Foundation

http://www.archive.org/details/chapelchefOOeast


7/216

Terms Used in CookingBaking: Cooking in an oven.Basting: Moistening with gravy or liquidat frequent intervals.Blanching: Pouring boiling water overfood, sometimes cooking a few minutes,and plunging into cold water immediately.Boiling: Cooking in boiling water.Boiling point, 212 F.Braising: Searing in fat, then cooking,covered, in oven or on stove in smallamount of liquid. :Fricasseeing: Stewing pieces of meat orfowl and serving with thickened gravy orsauce.Frying: Cooking in hot fat, deep enoughto cover food to be cooked.Grilling: Broiling.Marinating: Allowing food to stand inFrench dressing or a mixture of oil andvinegar or lemon juice.Masking: Completely covering food withsauce or mayonnaise.Parboiling: Boiling until food is par-tially cooked.Roasting: Cooking uncovered, withoutwater, in an oven.


8/216

Bauteing: Cooking in a small quantity offat over direct -heat.Simmering: Cooking at just below theboiling point.Steaming: Cooking over boiling water/ orin a steamer or double boiler.Stewing: Cooking slowly, in liquid,covered, .at low temperature, for a longtime.To Puree: Pressing food through sieve orricer.Trying Out Fat: Heating fatty meat,usually pork or bacon, until fat becomesliquid and can be poured off.


9/216

m q o dV C~z Q/A m \2)

VI ~ /t>\ -;- : \/l Y>) r V

A^N Jj N>.

t\ ft

P --


10/216


11/216

c.W.e of Weights a;nd Measurements60 drops _ 1 teaspoon3 teaspoons - 1 tablespoon2 tablespoons - 1 liquid oz.[i tablespoons - 1/ii cup

16 tablespoons - 1 cup1 wine glass - l/k cup2 cups - 1 pint2 pints - 1 quarth quarts - 1 gallon8 quarts - 1 peckh pecks. - 1 bushel16 ounces - 1 poundli cups flour - 1 pound3 cups corn rneal - 1 pound2. cups granulated sugar - 1 pound

2-2/3 cups powdered sugar - 1 pound2-2/3 cups brown sugar - 1 pound

2 cups solid meat - 1 pound9 medium size eggs - 1 pound5> whole eggs - 1 cup8 to 10 egg whites - 1 cup

13 to li| egg yolks - 1 cup2 cups solid butter - 1 pound1 pound brick butter - 2 cups1 rounded tablespoon - 2 tablespoonsk tablespoons flour - 1 ounce2 tablespoons butter,

sugar or salt - 1 ounce1 square bitter chocolate- 1 tablespoon,

1 ounce chocolate1 cup raisins1 lb, walnuts in shell1 lb. pecans in shell1 cup walnuts shelled1 cup pecans shelled1 cu^ almonds sh^ll^d1/3 cup blanched j chopped

alraonds

or 1 -ouncewhen -meltedl/3 cup cocoa

6 ounces1/2 lb. shelled1/2 lb. shelledl/k pound1/3 poundIVI4 ^cind

1 ounce


12/216

Table of Weights and Measurements (cont.)1 small square compressed

yeast1 large family size com-

pressed yeast1 package cream cheese1 lemon,, juice1 orange, juice

1 ounce1 ouncek ounoes-2-1/2 to

3-1/2 tbsp.- 5 to 6 tbsp.

Approximate Weights1 peck potatoes1 peck spinach1 peck peas in pods1 peck tomatoes1 bushel plums1 bushel pears1 bushel peaches1 bushel apples

l pounds- 3-1/2 to

h pounds- 7-1/2 pounds

111 pounds5>0 poundsh8 poundsI48 poundsUJb. pounds

Standard Sizes of Canned Fruits and VegetablesAn 8 oz.No. 1 canNo. 2 canNo. 2--1/2No. 3 canNo. 10 can

can

can

1 cup- l-l/l; cups- 2-1/2 cups- 3-1/2 cups

h cups-12 - 13 cups


13/216

fl@GJ8SKI@G>


14/216


15/216

Household HintsBulk Butter : Pack solidly into cup orspoon, and level off with a knife. If veryhard, leave at room temperature or ut intosmall pieces.When a recipe requires part of a cup ofbutter or fat, fill a cup with cold water;then pour off the same amount of water asthe butter required ; for example, to measurel/li cup of butter, fill a cup with coldwater, pour off 1/U cup, and add butter un-til cup is filled. The butter added willequal l/b cup.Brick Butter : When 1 pound of brick butteris cut and wrapped in four .lengthwise parts,each part equals 1/2 cup; one inch of eaohpart equals 2 tablespoons. When not divided,l/2 of brick equals 1 cup.To Cut Brick Butter : Cover blade of knifewith wax papery dip knife in very hot water;or saw through with string.A cupful is a measuring cup filled LEVEL oreven with the ridge marked 1 cup.A spoonful is a spoon filled LEVEL with thetop.Half a spoonful is obtained by dividingthrough the middle lengthwise. For l/\\spoonful divide the half, trosswise; for1/8, divide the l/U crosswise.

A speck or a few grains of anything is whatwill lie within a space l/lj. inch square.


16/216

Household Hints (Cont,) ''"-- ' " "-Borrow Sonny' s marbles and place several .in your kettle when you're making jelly,preserves, apple butter, or anything thatrequires continuous stirring. Marbleswill roll constantly across the bottomand prevent sticking*When jelly will ,not jell, place the glassesin the oven,. , at 2^0, for about an hour.This saves the time and effort needed toremove the jelly from jars and reboil.If imperfectly sealed, mold will form onjelly To remove mold, pour l/ij. teaspoonof brandy or grain alcohol over jelly, -.then light it. When alcohol has burned-of, mold is gone. Apply new coat ofparaffin at once.To prepare jars for canning: Set ovenfor 220. Wash jars in :soap suds andrinse. Put jars in a metal dish drainer,set in oven for a- few minutes to steril-ize, or leave until ready to useBefore making jam, rub inside of cookerwith a little olive oil. This positivelyprevents jam from sticking to bottom ofpan.When making apple jelly, place a singlewashed , leaf of. Rose Geranium, or a smallsprig of-, mint, ir the bottom of theglass. Pour in hot. jelly, cover, and don't open for at least two weeks.


17/216

Household Hints (cont,)

Lino poGkctc* of children! * sweaters1 withcotton cloth of same color. Pockets willnot then wear through nor stretch.Remove perspiration stains from wools andnon-washable fabrics by sponging withwhite - vinegar.Remove candlewax from your tablecloths byfirst scraping away top layer, then placestain between clean white blotters, cleans-ing tissues or paper towels and press withwarm iron, changing blotters as they be-come soiled. Sponge with carbon tetrachlor-ide.The perfect spot check! To remove chewinggum from washable fabrics soften with eggwhite, then wash in lukewarm water andsoap. Remove gum from carpeting by firstrubbing with ice, then scrape and rubhardened gum out of rug e Soak stain incarbon tetrachlorideoRemove unsightly white heat marks fromtable tops by rubbing with a hard paraffinwax candle. Then cover with blottingpaper and press with a warm iron.. Repeat,if necessary. Afterward, rub well withsoft cloth to restore finish.Keep a bottle of "Brush-Top-Spot Remover"on hand. When grease spots appear on cloth-ing, simply sponge with the brush topapplicator, which is on top of the bottle ,


18/216

Household Hints (cont.)Rain spots on suede shoes will quicklydisappear if rubbed gently with an emeryboard.If your silex coffee maker has a tendencyto become cloudy, make tea in it once ina while. The tannic acid will remove thefilm.Black marks made on hardwood floors orlinoleum by rubber heels may be removedby using a cloth dampened with rubbingalcohol.Remove soil and dirt that collects in ,the cement between tiling with scouringpowder moistened with liquid bleach.Linoleum will have a glossy lovelyfinish if you put some clothes starchin the mop water.To clean brass use a paste made ofequal parts of flour and salt moistenedwith vinegar.Blood stains are set by hot water.Soak in cold water, then launder. Ifstain remains, use chlorine bleach.For non-washable materials, sponge with .cold water or a mild soap solution.Grass and flower stains: Rub spot withheavy soap suds. If stain remains j usechlorine bleach or hydrogen peroxide.For non-washable material, sponge withwood alcohol.


19/216

Household Hints (contQIron and rust: These stains are usually-easy to remove by applying salt and lemonjuice and exposing spot to the sun. Oruse oxalic acid at intervals and rinsethoroughly. This applies only to washablematerials. .Ice cream, milk and cream: Soak in coldwater , then launder in hot soapy water.For non-washable material, sponge withwarm water. When dry, remove grease withcarbon tetrachloride.To remove lipstick on a dress, use carbontetrachloride.Mud: Dry clothing, then brush well withstiff brush. Wash in soapy water. Ifstain remains, sponge with denatured alcohol,Silver: Immerse it in one gallon of hotwater placed in an aluminum pan. Add onetablespoon salt., one teaspoon soda. Letstand, then rinse and dry it.Soilax is wonderful, for removing spots,tarnish and brightening silverware. Putthe Soilax in an aluminum pan and fill panwith hot water. Place silverware in solu-tion for a minute or two then remove andrinse.To clean a burnt or greasy pan quickly,place one inch of water in bottom of pan.Add one teaspoon, or more, of soda and .heat the water to the boiling point.Brass may be polished with a paste madeof table salt and vinegar.


20/216

10Household Hints (cont.,)To clean narrow neck vases or .bottlesthat have openings too small for a bottlebrushy drop some crushed eggshells intothe vessel, add a little water, and shakeuntil all film and dust disappear fromthe glass. After rinsing, all will becrystal clear.Soften up hardened glue by placing afew drops of vinegar in the container.Remove a broken light bulb safely bypressing a large cork into the base ofthe bulb and unscrewing it easily with-out having to touch the jagged edges ofthe bulb.Stop frying pan explosions by sprinkling.a little salt in the pan. Keeps fat orlard from splattering and makes rangecleaning easier*

To treat new skillets or pans: Greasethem well, then.place them in a hot oven(Ir5>0) for about thirty minutes. Scourthem well with steel wool.To prevent tarnishing of silver, keepa piece of alum in the drawer with thesilverware.To remove odors from jars or bottles:Pour a solution of water and dry mustardinto them and let stand for severalhours, or use a direct chlorine solution.Then rinse well in hot water.


21/216

11Household Hints (cont.)A bigger bird is a better buy, because inthe larger turkey (or chicken) there isless bone in proportion to meat than inthe smaller bird.Stuff a chicken with a cored apple tokeep meat moist and to add piquancy toflavor.Serve your bird on a sliver platterl Ifturkey is too large for your platter,, wrapa tray with aluminum foil and use it forserving.It all boils down to good soup! > What-ever you boil, meat, poultry, fish orvegetables, all yield wonderful stockfor soup base* All give a bonus of extra-fresh flavor and vitamins, even if allyou do is add to a can of ready-to-dilutecondensed soup*To remove fat from soup, dip an* ice cubewrapped in a piece of clean cloth intosoup.. Fat congeals quickly on a coldsurface.For an exciting new lift in flavor, adda few cloves to vegetable soup.Keep lemons for months (after you buythem at a .bargain) by putting them intosterilized canning jars and covering withcold water. Then adjust the rubber ringsand screw covers down tightly, Nat onlywill they stay fresh for months, they willyield much more juice than when you firstbought them.


22/216

12Household Hints (cont,)k citrus bonus J For more flavorfulfresh fruit drinks , place orange andlemon rind in cold water so that rind isfully covered. Bring to boiling point.Remove rinds. Add fruit flavored cook-ing water to fruit juices.All the white skin lining of an orangewill come with the peel if the orangeis soake.d in boiling water for aboutfive minutes before peeling.Cauliflower will come to the table muchwhiter if a piece of lemon is added dur-ing cooking. . But remember to cook onlyuntil tender, for overcooking tends todarken cauliflower.The kernels of sweet corn are a cinchto remove from the cob if you use ashoehorn. The wide end of the shoehornis just right for shearing the cornkernels, off.Llways open cans of whole asparagusspears from the bottom so that the tipswill not break as you ease the spearsout of the can.

To draw out the insects that may behidden inside the heads of cabbage,cauliflower, or similar vegetables,let vegetables stand for fifteen minutesin cold water containing a little saltor vinegar.


23/216

13Household Hints (cont.)If you have no asparagus cooker, you mayimprovise one by inverting the upper halfof a double boiler and placing it overthe lower portion. This permits thetougher ends to cook in boiling water whilethe more .tender tips are cooked by thesteam.

Reheat baked potatoes by dipping them inhot water, then rebaking id a moderateoven until they are hot.How to cook every vegetable that grows:If it grows beneath the gro.und, start itin cold water and cover with a lid. Ifit grows above the ground, start in boil-ing water and cook uncovered.Potatoes, if foiled about five minutesbefore putting in hot oven, will be thor-oughly baked in about half the usual time.

A jellied salad may easily be unmoldedby first brushing the inside of the moldwith salad oil. When ready to serve, runa sharp knife around the top edge of themold and invert on a plate.When using canned cherries for pie, adda few drops of almond extract to 'bring outthe fresh cherry flavor.On removing pie from oven, do not put onflat surface of a table to cool, but on awire rack where air can circulate. Therack helps to keep the crust crisp.When you erpty a cream bottle, rinse outthe clinging cream with milk and pour itback into the milk bottle.


24/216

Hi.

Household Hints (cont,)Add a new interest and crispness toyour green salads with grated raw cauli-flower.Delight the children with "happy sodas",cooled with colorful "nice cubes". Forthe "nice cubes", fill ice trays and. par-tially freeze j then add a colorful LifeSaver in each cube and freeze until solid.Put two frozen "nice cubes" in each glass,fill with fruit juice and top with ateaspoon of beaten egg white. The re-sults, a cooling "happy soda" that'snourishing, .toolMelt five lemon Life Savers over low heatin one cup of .syrup for a delightful newpancake topping. You may substitute anyLife Saver flavor you prefer.Add an orange, lemon, lime or clove LifeSaver to your next cup of tea for anexotic new flavor.For a new taste in tea, add a small bitof dried orange peel to the teapot. -To preserve the flavor of coffee afterit has been ground, keep it in the. re-frigerator.Iced tea or coffee is greatly improvedif the ice cubes are made of coffee ortea instead of water.To break nuts quickly, place in paperbag and roll with rolling pin.


25/216

15Household Hints (coat.)Cover dried fruits or nuts with flour be-fore, adding them to the cake batter. Thiswill keep them from sinking to the bottomduring baking.To prevent icing from running off cake,dust a little cornstarch over the cakebefore icing. ,Here's a way to keep the meringue in. apie from being stringy when cut. Whilethe meringue is hot, use" a knife dipped inhot water to mark off the pieces of pie,cutting only through the meringue. .

.

Paper plates are excellent for siftingflour and ottier dry ingredients. Theplate can be bent slightly to make apouring funnel and the dry ingredientscan be sifted as often as you wish.Mail a cake packed in popcorn. Use abox larger than the cake and pack on allsides with popcorn. This acts as a springfor the cake and it will reach its des-tination in first class condition.To pack cookies: . Cut top off milk cartonon three sides. When filled, seal tightby pressing down top with scotch or ad-hesive tape.To keep cookies fresh and crisp, put ahandful of torn tissue paper in the bottomof the cookie jar.Fudge will be smoother and creamier if ateaspoon of cornstarch is added to each cupof sugar.


26/216

16Household Hints (cont.)When a recipe calls for sour milk and youhave no'ne, add vinegar to sweet milk -about one tablespoon to a cup.Beat one small can of milk into a poundof margarine to pep up the food value.Coffee cream may be shipped by addingone teaspoon of gelatin which has beendissolved and allowed to cool almost tothe setting stage.Stale bread turns into a taste treatiTrim crusts and spread with mayonnaise.Toast in waffle iron until brown. Cuteach slice into three fingers. A de-licious new bread stick to serve withsoup or juice.Pancakes will remain hot longer if thebottle of syrup which is to be servedwith them is first heated in hot water.Nutmeg will remove the scorched tastefrom chicken or meat that has been burned,and adds a wonderful flavor of its own.Macaroni * spaghetti or rice won't boilover if a small piece of butter is addedto the cooking water.For French toast with a crisp coat,add one tablespoon of flour to the eggand milk batter.An apple, cut in half and placed in thecake box, will keep the cake fresh forseveral days longer.


27/216

17Household Hints (cont.)A piece of fresh bread or a wedge ofapple in the brown sugar jar will keep thesugar moist. The bread or apple should bechanged occasionally. Another way to pre-vent brown sugar from hardening is to keepit in the refrigerator.When frying meat or fish, cover skilletwith a colander. This allows steam to es-cape, permits food to brown well, and pre-vents grease from splattering.If you're in a hurry, frying time can becut down, and more cooked at once, if youcriss-cross the slices and turn bacon allat once with a pancake turner.For perfect, picturesque fried bacon, soakthe strips in cold water for a few minutesbefore frying. This lessens tendency4 ofthe bacon to shrink and curl. Put theslices into a cold skillet, turn them of-ten, drain off excess grease as it accumu-lates. You wind up with more of thebacon, and what a difference in appetizinggood looksiDon't salt liver before frying as it willcause the meat to shrivel and toughen.Add salt after cooking.Meat patties all of a size are no trickat all when the. seasoned ground meat ispatted into greased muffin pans and bakedin them.Canned shrimp are improved if soaked inice water for one hour.


28/216

18Household Hints (conto)Use a cigarette lighter to singe pin-feathers left on dressed poultry. Resultis neater, safer, quicker and singeingdoes not smudge the. skin of the fowl.To prevent an egg from cracking while itis cooking, pierce either end with aneedle before placing the egg in the w^te_Save your . salt cartonsl An empty saltcarton makes .a convenient container forbread crumbs, the desired amount shakeseasily from the spout. Finely crumbledried bread and pour through funnel intospout of cartonoTo eliminate cabbage odor while cooking,drop a whole walnut into the boilingwater.Onion odor may be removed from the handsby rubbing them with some damp salt cPutting a toothpick through a clove ofgarlic before cooking will make the cloveeasy to find when the time comes. to re-move it.If you have used too much salt in thecooking of food, add ,a raw potato to it.This will absorb much of the salt.By means of a knife dipped in warm wateryou can slice hard cooked eggs withoutbreaking the yolks.

A small amount of baking powder added toBisquick will make biscuits more tenderand delicious. This improves waffles also.


29/216

19Household Hints (cent.)Add one tablespoon minced onion to bakingpowder dough when it is to be used as acrust for meat pies.Any covered sandwich (two slices of bread)may be buttered lightly, on both top andbottom and .cooked in electric waffle bakeruntil brown.Peanut butter will go further and spreadeasier by adding one tablespoon of hot waterjust before using.For fluffy white rice try adding one tea-spoon of lemon juice to the cooking water.Keeps grains separate, too.When you make vanilla ice cream, try add-ing a little Angostura Bitters to thevanilla as you stir it in. (Not too much,though.)Try finely minced crystallized ginger inthe above. Also, in sauce for ham, sweetpotatoes, or creamed cauliflower. (Not,however, all in the same meal!)Ice trays will not stick in the refrigera-tor if they are placed on a piece of waxedpaper in the freezing compartment.After cooking starch, sprinkle cold waterover it and no scum will form on top.When ready for use, stir it well, mixingwater with the starch.To rainproof addresses on luggage, rub awarm candle over them.


30/216

20Household Hints (cont.)Blankets too short? Sew a strip of muslinto the end that is to be tucked in at thefoot of the bed.When sewing with a double thread do notknot them together. Place a knot on eachthread and they will not snarl.If thread twists and knots while you aresewing, try threading the end that firstcomes off the spool. This way, you aresewing with the twist of the thread, notagainst it.To avoid the nuisance of getting paint onyour hand and arm when painting ceilingsor high places, punch a small hole in apaper plate and fit the brush handle intoit.


31/216

21Helpful Hannah says:Gloves -

White kid gloves can get so blackThey shine like sheerest silk,But Hannah Housewife always cleansWith flannel, soap and milkj

Baking TinsBorax water, made up strong,Is Hannah's great delightFor getting all her baking tinsA brand-new, sparklin' bright.

GumMaterial smeared with Junior's gumWill wash so clean and niceIf you, like Hannah, smear the gumWith a 'tiny cake of icei

CopperGrandma's copper Kettle's blackAnd it's all Hannah's fault.She doesn't know that copper cleansWith lemo*n juice and salt.

ColorsGreen, blue, lavender, pinkAre made fast colors in a winkHannah Housewife knows they'll scrubWith two ounces of alum in each tub,And blues, blacks, and grays orterBe well soaked in salted, water I


32/216

22Helpful Hannah says (conto) sCream Pitchers

"Cream pitchers really are a drip"Says Hannah in a flutter.She doesn't know to touch its lip,With .just a smear of butter.

Charcoal"Charcoal in the icebox?"Poor Hannah was aghastUntil she found that charcoalMade odors check out fasti

OdorsOne helpful household hintPoor Hannah doesn't know,Is vinegar boiled on the stove.Makes kitchen 'Odors blow.

OnionsHannah Housewife never learnsTo do the things she orter.She peels her onions high ' n dryInstead of under water.


33/216


34/216


35/216

asxfwisBS

^


36/216


37/216

23Canapes de CaviarSkin and wash 1 box of sardines.Add 1 small jar caviar, 1 tbsp* lemonjuice, 1 tbsp. onion juice, 1 tbsp. oil.Add paprika, English mustard, and tabascosaiice to taste.Serve on buttered toast. Top with achopped hard boiled egg and parsley.

Mrs. R. F. Trant, Sr.

Canape FlorentineCut a round of toast (not buttered). Onthis place 1 thin slice of tomato. Fillcenter with pearl onion. Around this puta ring of grated hard boiled egg.


Cheese Fluff6 slices of bread 2 tbsp. melted

1-1/2 cups milk butter1 cup grated cheese 2 eggs

Pla.ce 3 slices of bread in buttered bakingdish; sprinkle with cheese, and cover withremaining bread and cheese. Pour over allbeaten eggs and milk seasoned to taste.Let stand about two hours. Bake in mod-erate oven 30 to I4O minutes, until custardis set. Serves 6


38/216

2hCheese Crispsl/2 cup cornraeal1 cup flour1 tsp. salt1 tsp. dry mustard

(1/2 if English variety)

l/3 cup shortening1/2 cup grated cheese1/k cup milk

Sift cornmeal, flour, salt and mustard.Cut in shortening to make coarse mi ture.Add milk and mix. Knead and roll tol/8u thickness. Gut in shapes (or makeinto shallow cups which may be filledwith your favorite appetizer mixture).Bake at 375> until light brown.

Mrs. Ian P. Goodwin

Cheese- Temptersl/2 cup margarine , ' softenedl/2 cup grated sharp cheese1 cup, plus 2 tsp., sifted flourI/I4 tsp. salt

dash of pepperMix ingredients together. Mold - into thin'rolls. Chill overnight. Cut in thinslices. Place pecan on top. Bake, on un-greased cookie sheet at 375, 11 - 13minutes. Makes approximately dozen.

Edith Bullis


39/216

25Cheese Puffs (hors d'oeuvres )

On each of as many rounds of Melba Toastas needed put a thin slice of onion, thena gener.ous dab of mayonnaise. Sprinklewith Parmesan cheese. Put under broileruntil puffy and light brown. These arereally delicious,

Ruth Moore

Bumpy 's Olive -Cheese Puffsl/il lb, grated cheese (American, very

sharp)l/h.cup soft butter or oleol/U cup sifted all purpose flourl/U tsp, saltl/2 tsp. paprika

2I4. stuffed olives (approx.) (small size)Blend cheese and butter, add other ingre-dients. About 1 tsp. dough will wraparound olives (cover completely). Refrig-erate at least k or 5 hours before using(overnight is better) Bake on ungreasedcookie sheet, leaving good space between,at I4OO , 10 to 1$ minutes. These willkeep in refrigerator for a week beforebaking, or in freezer for 3 to I4. months. $

Mrs. J. Malcolm Firth


40/216

26Chafing Dish Crab(To serve with tiny tart shells)Cook 1/2 cup shredded green pepper, and

1/2 cup minced onion, in :l/2 cup butter, in upper part of

double boiler, until tender.

Add 1/2 cup flour1 tsp. dry mustard1 cup milkl/2 cup shredded cheese

Cook until it thickens somewhat. Then add1 pound well picked over regular crabmeat,2 tsps. Worcestershire Sauce, 1/2 tsp,salt, and tomato pulp (well drained) from1 regular size can of tomatoes*Its easy on the .hostess. Keeps hot in achafing dish. Guests can pick up a shelland fill for themselves,

Anne B, Brydges

Crab Dreams (hors d'oeuvres)2 egg whites 1 can crab meat1 cup mayonnaiseBeat white of eggs until stiff. Addmayonnaise and crab meat. Put mixtureon squares of bread that, have been friedin butter on one side, and place underbroiler untile brown, 2 y6r 3 minutes.Makes 2$. % *

Mrs. Alden W. Whitney


41/216

27Party Snacks

1 pkg. Wheat Chex 1 lb, GTlso1 pkg. Rice Chex 2 tbsp. Worcestershire1 pkg. Cheerios 1 .tbsp. (full) garlic1 pkg. Pretzel Sticks salt2 cans Mixed Nuts 1 tsp. Savory SaltCook 2 hours at 25>0, stirring with woodenspoon every 20 minutes.

Mary Champe Burroughs

Garlic Cheese Spread or Dip1 lb. American 1 Cheese Cayenne pepper1-1/2 tsp. garlic powder BeerGrate cheese. Soften with beer to con-sistency desired for spread or dip. Addgarlic powder and cayenne pepper.

M. Bass

Sharp Cheese Dip or SpreadWedge of sharp Cheddar Cheese1 can beer (amount needed depends on amount

of cheese used)..Garlic PowderRed pepperDash of salt if desiredGrind or grate cheese and place in mixingbowl. Add beer slowly, mixing with forkor electric mixer until mixture assumes de-sired consistency. (Thick for spread,thinner for dip) Add garlic powder (about1/2 tsp.) and sprinkle with red pepperServe with chips or thin crackers


42/216

28Dunk ' n DipPut 1 clove of .garlic., minced fine, inbowl. ... ....Add 1 8 oz. pkg. cream cheese and 1/2pint sour crea.m. Cream thoroughly, useelectric mixer , if available.iidd l/2 tsp. saltl/U tsp. freshly ground pepper (black)

$ drops Tabasco sauce2 to 3 level tbsp. dehydrated horse

radish (no other will do) . Useonly 2 tbsp. if you: do not likeit real hot

1 tbsp. fresh parsley, chopped, orl/2 tsp. dried parsleyBlend all together. Store in glass orearthenware jar, covered, in refrigerator12 hours before using.

The amount of cream may be varied to makesauce thinner or thicker. Sauce will bemuch thicker after standing 12 hours.

Mrs. S. J. Montgomery

Shrimp Cocktail Sauce1 tbsp. horseradishl/2 cup catsup2 tbsps. lemon juice1/8 tsp. salt2 or 3 drops Tabasco sauce1/2 tsp. celery saltCombine and serve cold with chilled shrimp.Makes. 2/3 cup sauce.

Mrs. Richard L. Remington


43/216

29Pickled Oyster s1 qt. oysters^ no juicel/2 box pickling spices., mixed- (about 2 oz.)

red pepper (generous) . '1/3 tsp. salt , .

few drops Worcestershire3 cups vinegar

Bring to boil vinegar and spices.Taste ' Must be spicy and very hot withpepper.Dry oysters. Drop in hot vinegar andsimmer until edges curl. Put in jar withtight cap. Refrigerate when cool. .Serve cold .

Ruth B. Epperson

Canapes1 package Cream Cheese1 small grated onion

salt to taste1 egg yolkMix and put on slice of bread that hasbeen toasted on one side. Cook underflame. Cut as desired.

Mrs. J. Malcolm Firth


44/216

30

Canape Mixtureslb Avocados mashed' with lemon juice,

salt and onion juice.2. Canned or fresh lobster chopped with

cucumber, hard-boiled eggs, almondsand mayonnaise.

3. Canned devilled-ham mixed with choppedhard-boiled eggs and horseradish.

k Artichoke hearts marinated in tartFrench dressing.

5. Shredded tuna fish mixed with lemonjuice and mayonnaise.6. Peanut butter topped with chutney.7. Large olives stuffed with sharp

"cheese, wrapped in bacon ; broiled.8. Celery stuffed with cream cheese,

mayonnaise and Roquefort cheese,-sprinkled with Spice Island paprika.

9. Sliced tomato topped with thinslice of smoked cheese; place underflame and serve hot.

10. Large brick of cream cheese icedwith red or black caviar (domestic)seasoned with lemon and onion juice.

11. Canned minced clams combined withsoftened cream cheese, seasonedwith salt, pepper and curry powder.


45/216

31Canape Mixtures (cont,)12. Ground Virginia ham, chutney, heavy-

cream and Parmesan cheese, servedhot on melba toast rounds.

13. Cream cheese, half of tin of filletof anchovy, chives, capers, littleSpi#e Island Beaumonde, groundblack pepper,

Hu Blend small package of cream cheeseand one bouillon cube together. Serveon wheat crackers or melba rounds.

r

7 ^)\

K-

II Tr~rJlS\


46/216

N.


47/216


48/216


49/216

/'.

3


50/216


51/216

33Bean Soup1--1/2 cups Navy beans1 large bunch fresh scallionsI* medium ham hocksk cups water1 tbsp. Accent

salt and pepperdried parsleygrated Parmesan Cheesegarlic croutons

Soak beans overnight in water. Preparesoup stock by simmering ham hocks in 2cups of salted water for 2 hours. Addbeans., salt., Accent. Slow boil for twoto three hours until beans are tender.Add scallions (in quarter dices) and ahandful of the green tops, cut in 1" _.lengths. Simmer another half hour.Serve after sprinkling each serving withgrated cheese, parsley and garlic croutons.(The second addition of salt may tend tomake the soup saltier than desired. If itis omitted , more salt may be added at thetable, if necessary.)

S.:J Montgomery

Corn SoupClean and scrape 12 ears of corn. Put cobson to boil for l or 20 minutes. Removecobs and add scraped corn. Boil until cornis cooked. Melt 1 tbsp. butter and rub in2 tbsp, flour. Add 2 quarts milk slowly.When thick and smooth, pour 'over corn andadd salt and pepper to taste. At lastminute add yolk of one or two eggs, beaten^to add richness to soup.

Mrs. R. F. Trant, Sr,


52/216

3UClam Chowder ...1 quart, or about 3 dozen clamsU" square of salt pork3 medium size onions3 to k cups diced potatoesclam juice and water to cover1 tsp. saltl/8 tsp. pepperh tsp, butterk cups milk, heated

crackersCook salt pork in large saucepan untilcrisp on all sides. Add onions and cookthree minutes. Add potatoes; salt andpepper, juice and water. Cover and cook10 minutes. Add clams, milk and butter,and cook until -potatoes are tender, about10 minutes. Arrange crackers in 'hot soupplates and pour chowder over them.

Mrs, S. J. Montgomery

Split Pea Soup1 lb. split peas 3 onionsii bacon strips 2 potatoes (raw)

1 ham boneSoak peas for several hours. Drain offwater and add fresh cold water. Cook,with ham- bone, about 1 hour (adding saltand pepper)

.

Cook bacon light brown and cut into tinypieces and add. Add onion and potatoes, cutfine. Cook all together for about 2 to2-1/2 hours. * Keep stirring to preventburning,



53/216

35Cold Tomato Soup2 cans Cream of Tomato Soup1-1/2 cups waterHeat this with 2 tsp. grated lemon peel,Add l/2 tsp. oregano.Chill, Add 1 cup sour cream and stir in.Serve cold.

Mrs. William A. Moffett

Vitamin SoupCover 1-1/2 pounds of stew beef or chuckand 1 soup bone with cold water, in a heavy3 quart saucepan. Add salt, pepper, and2 bay leaves, and heat to bubbly stage.Turn heat low and add 1/2 cup choppedonion, 1 cup each of chopped celery andcabbage, h or 5 medium carrots, sliced,and a pinch of oregano.Simmer at least 2-1/2 hours, or until meatis very tender. Remove bone and bay leavesand cut meat into bite-sized pieces.Add contents of a No. 2 can Italian-styletomatoes, 1 tbsp. Worcestershire sauce,and 1 beef bouillon cube. Simmer for l/2hour longer. Serve hot.


54/216


55/216


56/216


57/216

^v%-^


58/216


59/216

T.oef CivMets / /2 lbso 1"' sirloin steak (half frozen)Slice beef lengthwise to make double por-tions c Cut steak into l^'xlj 11 squares. Thenpound to make almost wafer thin. Setaside.Scramble 3 or h eggs. Set aside*Mix box bread crumbs and 1 can Romanograted cheese together. Heat up skilletwith 1 clove of garlic and salad oil tocover bottom of pan. Take each piece ofsteak individually and dip in eggs, thendip in bread crumbs and cheese mixture *Saute each side of steak until nicelybrowned. Drain on brown paper or papertowels* Serves ^ or 6,

Mary Russell

English Beef Roll6 oz. bread crumbs l/2 lb. ground ham1 lb. ground lean beef (knuckle)Bind with 1 egg., mixed spice, salt andpepper.. I add a touch of basil and pars-ley.Put in greased bowl;, such as used forplum pudding (or a can). Cover well and.tie down. (2 layers of brown paper andfoil.) Boil k hours. Cool. Turn out andserve chilled.

Mrs. Ian P. Goodwin


60/216

38Roast Beef a la Mode

h lb. center cut beef rump or eyeunseasoned meat tenderizerSauce:.

3 tbsp. salad oill/2 cup chopped onions

1 clove garlic1 can tomato sauce (8 oz.)

1/2 tsp. saltl/2 tsp. dry mustardl/k cup catsup

2 tbsp. red wine vinegarl/U cup Burgundy1 tbsp. Worcestershire sauce

1 tsp. chili powderHeat oven to 325>. . Sprinkle meat with ten-derizer, following directions on label.Use meat thermometer. Place on rack inshallow pan. Roast about 2 hours untiltemperature roaches 160.Sauce: Heat oil, saute onions and garlicuntil tender (5 minutes). Add tomato sauce,salt and rest of ingredients, along with2 tbsp. of water. Mix well. Bring to boil,reduce heat and' simmer uncovered 15> minutes.About hS minutes before meat is done, dunkpotatoes in sauce and put in roasting pan.Sprinkle with salt and drizzle l/U cup ofsauce over them. Brush meat with sauce andbrush twice more during last U5 minutes us-ing l/U cup each time.

Firs. A. L. Nicholson


61/216

39Johnny Mazette (an economical casserole)

2 cups chopped green pepper1 cup chopped celery2 cups chopped onion1 lb. ground beef1 lb. ground pork1 cup margarine NOT LARD2 tsp. salt

l/3 cup chopped stuffed olives1 can (h oz.) sliced mushrooms withliquid1 can (10-1/2 oz.) tomato soup1 can (8 oz.) tomato sauce1 can (8 oz.) meatless tomato -mushroom

sauce2 cups grated American cheese (l/2 lb.)1 lb. broad noodles

In large skillet, saute peppers, celery, on-ion and ground meat in hot butter. Add salt.Reduce heat; cook 5> minutes. Stir in olives,mushrooms and can liquid, soup and sauces*Cook 5 minutes.Cook noodles following box directions, drain.Turn noodles into a Ilixl0x2-1/UH roastingpan. Add sauce and gently stir until wellmixed. Sprinkle grated cheese on top.Bake at 350 for 35 minutes. Yields 12generous portions.This makes a good dish for church supperswhere a very little money makes a tastyand generous meal for many.

Mrs. R. H. Hartley


62/216

UOBeef with Green Peppers

1 lb. lean beef , shreddedU tbsp. soy sauce2 tsp. cornstarch

l/8 tsp. pepper6 medium green peppers, shredded6 tbsp. vegetable oil1 tsp. salt

l/U tsp. monosodium glutamate1 to 2 tbsp. LaChoy Brown Gravy Sauce

(optional)Mix beef with 2 tbsp. soy sauce , corn-starch and pepper. Seed peppers and cutin julienne strips. Fry in 3 tbsp. oil*Remove. Add remaining 3 tbsp. oil andfry beef until redness disappears.- Addpeppers, salt, monosodium glutamate andremaining .2 tbsp. soy sauce and BrownGravy Sauce (Bead Molasses Type LaChoy) aMakes k to 6 servings. With rice, it'sideal for a quick, delicious dinner c

Mrs. Richard A. Remington

Barbeque Beef2 lbs., beef . 1 onion minced

large bottle Ketchup, 1 garlic clove,k tbsps. mustard minced

Place in covered pan. Let simmer all day ;Serve on hamburger buns.

Mrs. A. Brooke Taylor, Jr.


63/216

Horseradish Sauce for BeefRub well together , 1 cup fresh horseradish,2 tbsp. sugar, 1 tsp. salt, 1 salt spoondry mustard, then add enough rich cream tomoisten well, and then add juice of 1lemon,


Boeuf Stroganoff1 lb. top round steak or sirloin (cut

across the grain in 2" strips)2 tbsp. cooking oil1 minced onion1 garlic clove1 tsp. salt and fresh ground black

pepper1 small can mushrooms (2 oz.)

1/2 cup sour cream1 oan tomato soup1 tbsp. Worcestershire sauce2 drops Tabasco sauce

Saute garlic and remove. Saute onions,mushrooms and meat. Add rest of ingred-ients except sour cream and cover tightly.Simmer for one hour, or until meat is ten-der and flavors mingle. Cool slightly andadd sour cream.Serve on rice (k servings) Complete themeal with crisp French rolls, a tossedgreen salad, and a bottle of red Burgundywine. ;,'.-,

Mrs,. Max M. Baldwin


64/216

h2Meatballs - Italian Style1-1/2 lbs. chopped beef

1/2 cup bread crumbs1 clove garlic - chopped fine1 well beaten egg

salt and pepper to tasteMix all ingredients above in one bowl.Shape into meatballs and drop into fav-orite tomato sauce,

Mary Russell

Hamburger Casserole1 medium onion, chopped2 tbsp. butter1 lb. hamburger1 can green beans1 can tomato soup

l/k cup water1 tsp. onion seasoning

salt to taste6 medium potatoes

X/U cup milk1 egg, beaten1 tsp. salt1 tbsp. butter

dash of paprika to be sprinkled ontop

Brown onion and meat in butter, add beans,,soup, water, seasonings. Pour into agreased baking dish. Cook potatoes, drainand mash; add milkj egg, salt and butter.Mix,, Spread over meat mix. Bake at 37030 minutes. Makes 6 servings

Mrs. Richard A. Remington


65/216

U3Hamburger Pie1 lb. ground round steak2 onions1 green pepper3 stalks of celery1 can tomato soup

salt and pepoer to taste3 tbsp. Wesson oil5> tbsp. catsup1 tsp. oregano1 pkge frozen French snapsSaute onion, pepper and celery in oil; whenbrown add meat and seasonings. Cook snapbeans 10 minutes. Place meat mixture andbeans in greased casserole. Cover with thicklayer' of mashed potatoes and sprinkle withgrated cheese. Cook 30 minutes in 350 oven.

Rice -Hamburger Casserole2 onions, chopped a shake or 2 of pepperh tbsp, butter , #2 can tomatoes, cut up

l/2 lb. ground beef 1 cup cooked green peas2 tsp. salt 3 cups cooked ricepinch of Oregano

Cook onions in butter until clear; add groundbeef. Cook until it looses red color, stir-ring to prevent caking* Season with salt,oregano and pepper. Add cooked rice andlightly mix; add peas and then chopped- to-matoes. Pour into greased casserole andsprinkle with grated sharp cheese. Bake in375 oven for 30 r 35 minutes, or until hotand slightly brownedc Serves U.

Mrs. . Judson King


66/216

hhVirginia's Casserole

1 lb. egg noodles, cooked and drained1-1/2 lbs. ground chuck (I use more),

saute in butter until brown2 8 oz. cans tomato sauce1 cup cottage cheese1 8 oz. pkg. soft cream cheese

l/2 cup sour creaml/3 cup chopped scallions or onions

(I use more and saute somewith meat)

l/li cup chopped green pepper2 tbsp. butter

Add sauce to meat and simmer. Mix cheeses,sour cream, sdallions and pepper.Put half of noodles in oiled casserole.Cover with cheese mixture, then rest ofnoodles. Add 2 tbsp. melted butter andcover with meat. Cook in 375> oven l\$minutes. (I use 3 lbs. meat and moreonion and pepper. It makes a large cas-serole or two medium ones.)

Mrs. Ian P. Goodwin

Beef Casserole1 small pkg. spaghetti cooked in salted

water1/2 lb. grated sharp cheese

3 small cans mushrooms1 lb. ground beef browned on top of

stove first2 cans tomato soup1 can tomato paste

Place in buttered casserole in layers ofspaghetti, meat, cheese and mushrooms. Pourover this mixture soup, paste and enoughwater to cover well. Bake in 35>0 oven


67/216

16Beef Casserole

3 lbs. .chuck, cubedRoll in 1/2 cup flour, 1 tsp. salt, andl/U tsp, pepper.Brown in 1/2 cup margarine, with 2 clovesminced garlic. Add:

1 oz, brandy1 can mushrooms1 can beef bouillonh cloves

1/2 cup Burgundy15 small onions

pinch thymepinch marjoram2 bay leaves3 tbsp. chopped parsley5> carrots, in strips

Bake at 350 in covered casserole for 3 hours,Mrs. A. L. Nicholson

Barbecued> Frankfurters1 tbsp., butter h tsp. Worcestershire

l/2 cup chopped onions 1 tsp. mustard1 tsp. paprika k drops Tabasco saucel/2 tsp. pepper l/3 cup catsup

h tsp. sugar 3 tbsp. vinegarCook onion in butter until clear, do not brown.Add remaining sauce ingredients. t Simmer fewminutes. Score 6 frankfurters and simmer insauce about 10 minutes, turning several times.Serves 6, unless you eat more than one.

Mrs. W. Judson King


68/216

U6Chili1-1/2 lbs. lean ground 1 tbsp. sugar

beef 1 tsp. -salt1 clove garlic l/k tsp. basil2 tbsp, oil - l/k tsp. rosemary3 cans Pinto Beans l/k tsp. -sage1 small can tomatoes l/k tsp. cumin seed2 to h tbsp. chili ' or powderpowder

Brown meat and garlic in oil. Add remain-ing ingredients. Simmer slowly, about1 hour.Left over chili may be put in casserole.Add 1 can tamales on top, and cover withgrated cheese and chopped onion. Heatin oven for 20 minutes.

Mrs. W. H. Bainbridge

Chili Con Carno1.1b. (2 cups) red l/2 tsp. salt

beans or 1 small onion,k cups canned choppedkidney beans 1 tbsp. cooking fat1 lb, diced lean 2 cups tomato juice

beef. 3 tbsp.- chili1-1/2 tbsp.. chopped powdersuetSoak beans overnight in cold water.' Drain.Cover with boiling water ; salt to taste.Saute onion in hot fat. Add meat and cook,stirring often, until juice of meat iscooked off. When frying begins, add chilipowder and tomato juice. Stir well, let sim-mer until meat is tender, adding water tomake 'as much broth as desired. Combine withcooked beans (or canned beans). Heat thor-oughly.


69/216

hiChines3 Beef Tomato (Servos h)

1 lb. beef (round or sirloin)k stalks celery (cut into 1/2" pieces)2 tomatoes (cubed)

1 round onion (chopped)U stalks green onion (cut into 1" pieces)2 bell peppers (cut into thin strips)

l/3 cup Shoyu Sauce or Soy Sauce1 piece crushed garlic

l/2 tbsp. ground ginger3-tbsp. sugarsalt and pepper to taste

1 tbsp. corn starch in l/l| cup water1. . Cut beef into small pieces and marinatefor 1 hour (or longer if desired) in a saucemade up of 1/3 cup Shoyu, 3 tbsp, sugar, 1piece of garlic, l/2 tbsp. ginger, salt andpepper.2. Brown the marinated meat in oil.3. Slowly add the cut up (1) celery _, (2)green and round onions, and (3) bell pepper,in that order. Stir.In Immediately push the ingredients to oneside of pan and turn heat down to medium.. .Add the corn starch and water, and, af-ter the mixture has thickened, mix with theother ingredients.6. Turn off flame. Place cubed tomatoeson top. Do not stir .

7. Add a touch more of Shoyu Sauce and letsit a minute. Thnot to-overcook tretain crispness.sit a minute. The secret of 'this recipe is

.V. ^ Lnot to-overcook the vegetables as they should


70/216

U8Chinese Beof Tomato (cont.)

8. Serve over rice.This is a simple oriental recipe to pre-pare and one that makes a very festivebuffet supper during the holiday seasonwith its coloring of the red and greenvegetables,

Mrs. Donald H. Spitzli, Jr #

Moore (large quantity, serves lh to 16)1 lb. ground chuck

l/2 lb. ground pork. 1 onion, chopped ,1 #2 can peas1 //2-1/2 can tomatoes1 can mushrooms1 cup pitted ripe olives

1-1/2 cups, uncooked rice .l/2 lb. grated cheese1 can pimiento (chopped)

Fry hamburger, pork and onion until almostdone. Add rest of ingredients. Bake intwo casseroles in moderate oven, 35>0,for 1 hour. Add more liquid if needed.

.

Mrs. Ro.bert H. Etheredge


71/216

h9Kidney Bean Stew (Good for a Crowd)1 lb. ground chuck2 slices bacon, diced1 medium onion, chopped1 tall can tomato juice :3 medium potatoes, diced3 medium carrots, diced1 can red kidney beans

salt and pepper to tasteIn Dutch oven, saute bacon and onions untilgolden brown. Add ground chuck and brown.Add tomato juice, potatoes and. carrots.Simmer until vegetables are tender. Drainbeans and add.. Continue cooking until beansare heated. Serve with tossed salad andFrench bread. Serves six. Recipe may bedoubled for a large crowd.

Mrs. J. D. Bell

Pressure Cooker Beef Stew (i| to 6 qt. .cooker)1 large onion, slicedk medium potatoes, slicedU medium carrots, sliced

1/2 lb. snap beans, sliced2 lbs. pot or chuck roast, cubed1 can tomato soup1 can water1 tbsp. shortening

salt and pepper to taste1 tbsp. flour and l/k cup water, for paste

Heat cooker, add fat and brown meat. Add on-ion, potatoes, carrots, beans, tomato soup,water, salt and pepper. Cook according toyour pressure cooker. When cooked add flourand water paste. Stir lightly. Serves li


72/216

50Suki YakiCut or slice all ingredients "bite size"prior to cooking. The amounts of each itemused must be left up to the ' individualfamily.Soy Sauce, oil, sugar, beef; cut wafer thin,against the grain and bite size. Onionscut in 1/2 and then 1/8" slices. Celery;sliced diagonally, mouth size. -"-Tomatoes;cut into medium size pieces. Bean sprouts;either canned or fresh (without the water)

.

Mushrooms; either canned or fresh. Bambooshoots; dicedc Bell peppers (green); cubed.Scallions (green baby onions, cut in l/U"pieces)

.

Marinate the beef, already sliced, about2-1/2 to 3 hours in a covered glass bowl,in a sugar (h tbsp.), soy sauce (l/2 cup)mixture. Don't overdo it now ; too muchsoy sauce tends to make the meat a bitsalty.. The tops of half the scallions. canbe used in the marinade to give the meata pleasant tang.Combine in a large, heavy skillet^ enoughoil to cover the bottom of the pan with 7to 10 spoons of soy sauce, and 3 to % heap-ing spoons of sugar Mix thoroughly whilebringing the ingredients to a very, veryslow boil. (Water added a few drop's at atime tends to aid the combining process c )When good and hot, add the meat, severalslices at a time and thoroughly mix x-xiththe sauce. Cover, but stir every fewminutes until the meat is 3/h cooked.Move the meat to one side in the pan, addthe celery, then the onions to the saucetaking care not to inter-mix theme.


73/216


74/216

$2Pork Chop Casserole

[4 pork chops2 medium sized onions (cut up)3/I4. cup uncooked rice1 #2 can tomatoes-

Arrange in layers, pork chops on bottom,then rice, then onions. Salt and peppereach layer and pour can of tomatoes over>all. Cover and bake in slow oven, 325 3for 1-1/2 hours.

Mrs. David Pender, Jr.

Pork Chops en Casserole - with vegetablesh pork chops, cut 2" to 3" thick

l/li cup flour1 tsp. salt

l/U tsp. paprikah whole carrotsk whole onions

l/U cup diced celeryl/2 cup cooked rice2 cups water

Sprinkle the flour over chops. Place ina buttered baking dish or casserole.Sprinkle with half the salt. Add thecarrots and onions. Sprinkle with therest of salt and paprika. Cover withrice and add celery and water. Coverwith lid. Bake in slow oven 1-1/2 hours.Baste frequently. Serve in baking dish.


75/216

53Veal Parmigiano

3 tbsp. butter or margarinel/2 cup cornflake crumbsl/k cup grated Parmesan cheese1/2 tsp. salt

dash pepper1 lb, veal cutlets, or veal steak,

about 1/U" thick1 slightly beaten egg1 8 oz. can tomato sauce (l cup)

1/2 tsp. crushed oregano1/2 tsp. sugar

dash onion salt1 2 thin slices Mozzarella cheese, halved

(about h oz.)Melt butter in 10x6x1-1/2" baking dish.Combine cornflake crumbs, Parmesan cheese,salt and pepper. Cut veal in serving pieces.Dip in egg, then in crumb mixture.Bake in hot oven (u00) 20 minutes. Turn.Continue baking 15 to 20 minutes, or until,tender.Meanwhile, combine tomato sauce, oregano,sugar, and onion salt; heat just to boiling,stirring frequently. Pour sauce over meat.Top with cheese. Return to oven to meltcheese', about 3 minutes. (Serves i\)


76/216

5URoasted Wild GooseLet goose stand in warm room to take offchill. Salt inside of goose lightly.Fill with the following:

1 cup chopped celery1 cup chopped apples (pared)1 cup seedless raisins

Truss goose. Cover breast with 2 slicesbacon. Pour over goose 2 oz. Sherry.Roast, covered, in a U00 oven for 2 to 3hours, according to age and size of goose.Baste occasionally. Chilled Kumquatpreserves are a nice "accompaniment.

Mrs. Carter H. Coupland

Baked Carolina Country HamPut a 15 - 20 pound country cured ham ina large container and cover with water.Into water put 1 cup sugar and 1 cup vine-gar. Combine 6 peppercorn, 6 allspiceberries, 1 -pod red pepper and 6 wholecloves in a cloth bag, tied securely.J3oil rapidly for 1 hour. Then add 1 addi-tional cup of sugar and 1 cup vinegar.Boil until ham is tender when pierced withfork, about 1-1/2 hours. Remove fromwater and skin.- Place ham in large broil-ing pan, score with fat side up and coverwith 1 quart crushed spiced crab apples.Bake lr5 minutes at 3^0 basting 3 or htimes with syrup from apples.



77/216

%Stuffed Corn HamCook and bone corn ham. Fill- with crumbledbread and chopped peanuts.


Sauce for HamMelt 1 jar of currant jelly. Add 1 jar ofFrench's mustard. Mix well.


Chicken Baked in Saucek to 6 chicken breasts or legs1 can mushroom soup

l/2 cup milkl/2 cup sherry1/2 tsp. saltl/2 tsp. Season All

dash Italian Seasoningpepper

Put chicken, skin side down, in baking pan.Mix remaining ingredients and pour overchicken. Bake in 32 oven about 1-1/2hours, or until very tender, turning onceand spooning sauce over chicken. Whentender sprinkle with 1 cup grated sharpCheddar cheese and broil until brown.h servings.

Mrs. . Judson King


78/216

56Creole Chicken2 hensSauce: 2 garlic buttons 1 tsp. thyme

1 onion 1 tsp. salt2 cans tomatoes

Mix the sauce ingredients and cook slowlyfor one hour.Cut up chickens in individual pieces;dredge in flour* and brown in hot fat oroil. Place in sauce pan. Pour sauce overchicken and add:

1 lb. seeded currants1 lb. blanched almonds

Cook one hour, coverod> in medium oven.Serve with rice,Mrs. W. R. Johnston

Chicken and Dumplings2 cups sifted flour1 tsp. salt1-tsp. baking powder1 rounded kitchen spoon shorteningwater to soften

Roll flat and cut in strip s, squares, orany desired shape.Boil chicken in plenty of water. Whenwell done add 1 egg yolk to thicken stock.Add pastry. Cover". Vent top at boilingpoint. Simmer for about 20 minutes.

Mrs. R. F. Trant, Sr c


79/216

57Chicken Divan1 fowl (about k - 5> lbs,) cooked until tender2 pkgs. frozen or fresh broccoli or asparagusCook vegetable and arrange on bottom oflarge flat casserole. Cover with chickenpieces (do not cut small), top with largeslices of breast. Sprinkle with oregano.Sauce:

2 tbsp. chicken fat3 tbsp, flour, blended.Add 1 cup chicken stock, 1 cup scaldedmilk, l/2 cup cream. Stir until smoothand thick, Add 1 can mushroom soup andenough good sharp cheese to taste, ^ddsalt, if necessary.

Just before dinner, pour hot sauce overchicken. Put in oven at 350 and cook un-til heated through and bubbly. Sprinkletop with toasted almond halves,

Mrs, A. L. Nicholson

Chicken Casserole1 5 lb. chicken (hen) l/h cup olive oil1 cup flour l/2 cup chopped onion2 tsp. salt l/2 cup chopped celery1 tsp. pepper 2 cups cream or top

of milkHave hen cut up. Roll pieces in blended flour,salt and pepper. Fry in oil until goldenbrown. Remove to a well buttered casserole.Brown onion and celery - to this add milkand heat thoroughly. Pour over chicken andcover. Bake in slow oven about 2 hours.


80/216

58Chicken Smitane

1 chicken bouillon cube2/3 cups boiling water1 medium onion, minced

2 tbsp. butterh chicken breasts split (remove skin)

l/2 cup sour cream1 small can mushrooms (2 oz,)1 tsp. salt

l/k tsp, fresh ground black pepper1 tsp, paprika1 tsp. dried dill leaves2 1" strips lemon peel

Dissolve chicken bouillon cube in boilingwater ; set aside. Saute "onion and remove.Add chicken and slowly brown chicken.Combine bouillon with onions , mushroomsand seasonings. Pour over chicken, covertightly and simmer 30 minutes, or untildone. Cool slightly, add sour cream.Pour sauce over meat, and serve with wildrice, if you like*. (6 to 8 servings)Good with fresh asparagus, hot French breadand a good dry white wines

Mrs. Max M. Baldwin


81/216

59Italian Chicken1 2-1/2 lb. chickenWash and cut .chicken into serving pieces;Place in broiler pan, skin side down.Prepare sauce in small bowl:Juice of 1 large lemon l/k tsp. garlic salt1/2 stick melted butter salt and black

1 tsp. oregano pepper to tasteBaste chicken with sauce and brown on bothsides under broiler. Continue basting un-.til entire amount of sauce has been used.After chicken has browned sufficiently,cover broiler pan with aluminum foil, turnoven to 32, and let chicken cook untiltender, .approximately 30 minutes.

S. J. Montgomery

Hot Chicken Cheese Heroes2 cups diced cooked 1 tsp. salt

chicken pepper1-1/2 cups diced celery l/2 cup mayonnaise

l/U cup slivered h lge. French rollstoasted almonds grated American1 tbsp. lemon juice cheese

In medium bowl toss together chicken, cel-ery, almonds, lemon juice, salt, pepperand mayonnaise. Cut top off each roll andscoop out centers. Fill rolls with chickenmixture. Put on cookie pan, cover withSaran or foil and refrigerate until about30 minutes before serving. Heat oven to375. Sprinkle tops of rolls liberallywith grated cheese and bake until cheeseis nicely browned, (k servings)


82/216

60Rice and Curry - for a dozen people

h cans condensed cream of chicken soup2 medium onions chopped fine2 ozt curry powder (more if you like curry)

l/U cup sweet milk3 chickens (about 2-1/2 lbs, each)1 can mushrooms (small can)k cups rice (before cooking)

Stew chickens. Remove skin and bones s andcut into bite size. Put broth aside foruse on some other occasion. Dissolve currypowder in milk and add to cream of chickensoup, " Heat and add can of mushrooms withliquid; Blend and add cut-up chicken.This can be prepared a day ahead.Cook rice in time to serve hot. Serve withsome or all of -the following condiments:Chutney - about a quart (we like Sun brand)Chopped fried bacon - 3 to h poundsChopped peanuts or almonds - 2 packagesGrated hard boiled eggs - 6Chopped raisins (or whole raisins soakedin brandy - 2 or 3 small packs)

Pickle relish - 1 pintChopped celery - k outside stalksChopped pepper - 1. bell - largeChopped onions - 2 mediumChopped bananas : - 2Crushed pineapple - medium canChopped rip olives - 1 canGrated coconut - l/2 package shredded dryMost of the condiments can be -prepared theday before and refrigerated. Toast almondsand coconut prior to serving* Serve rice


83/216

61Rice and Curry (cont.)in center of plate with curry mixture on top.Add any of the above condiments that suityour taste. The whole list - glupped.up to-gether - is most tasty,

Mrs, J. Marshall Wood

Turkey Mornay with Broccoli1 pkg. frozen broccoli, or one bunch,

freshl/k cup butterl/JU cup flour

1 cup turkey broth made by simmeringwith giblets and necks in water,or canned chicken broth

l/2 cup light creaml/2 cup sauterne

2 cups cooked turkey, sliced or coarselydicedsalt and pepper

Worcestershire saucegrated Parmesan Cheese

Cook the broccoli until tender. Drain andarrange in greased casserole. Melt butterand stir in flour. Add turkey stock andcream. Cook, stirring, until blended, and .then add wine and seasonings. ...Arrange turkey on top of broccoli. Pour insauce. Sprinkle top lavishly with gratedcheese. Bake in a moderately hot oven(iiOO ) for 20 minutes, or until brown andbubbly. Serves k*


84/216

62Eastern Shore Chapel, Chicken a la King6 tbsp. chicken fat7 tbsp. flour2 cups chicken stock) 1 can canned milk . ) scaldeci1 cup water2 tsp. salt1 stick margarine (save part to simmermushrooms)2 cans mushrooms (bits and pieces)1 can pimientoes1 quart cut up chickenMelt fat j add flour, and stir until wellblended. Then pour scalded liquid on grad-ually while stirring constantly. Bring toboiling point. Add salt, margarine, bit bybit, fowl, mushrooms and pimientoes.(Serves 16)

Creamy Scalloped Potatoes - Ham and MushroomStyleh cups thinly sliced potatoes2 tbsp. butter or margarine1 can Cream of Mushroom Soup1 soup can of evaporated milk

1-1/2 cups cubed cooked ham1 tbsp. minced oniondash of pepper

Place half of potatoes in buttered casseroleDot with 1 tbsp. butter. Combine remainingingredients and pour half over potatoes. Re-peat. Cover. Bake in 375> oven h% minutes.Uncover and bake 30 minutes. Serves 6.


85/216

63Baked MacaroniCook 16 oz. elbow macaroni. Drain well.Combine:1-1/2 cups grated sharp cheese

l/k cup green pepper, dicedl/h cup onion, diced

2 eggs, beaten1 cup soft bread crumbs2 cups canned tomatoes

l/2 cup melted butterMix and season to taste with salt and pepper.Bake at 35>0 for lt5> minutes.'

Macaroni Ring1 cup boiled macaroni rings1 cup cream1 cup bread crumbs

1/2 cup melted butterl/2 tsp. onion juice

3 tsp. chopped parsley1 cup grated American cheese3 eggs, separated and beaten

dash of salt and pepperMix all ingredients. Pour into ring andbake for 1 hour at 30 in shallow pan ofwater. Remove from oven, place on platter,and fill center with creamed chicken andmushrooms.

Mrs. W. R. Johnston


86/216

6UNoodle Entree2 packages wide noodles1 big onion1 green pepper1 cup oil1 can ripe olives2 cans tomato soup1 can corn3 cans mushrooms

grated cheese and Rice Crispies to coverCook noodles in salted water and drain.Mix in large bowl, soup (undiluted), olives,corn and mushrooms, then add noodles. Putinto deep dish, cover with grated cheeseand Rice Crispies. Bake about 3 minutesin 30 oven. Serves 16.

Spanish Rice6 tbsp. rice1 can tomatoes5 small onions

l/2 lb. sharp cheesesmall bottle of stuffed olives

1 tbsp. bacon drippingsl/2 cup waterMix. Bake Irj? minutes in o covered dish at3^0. Leave cover off for last IS minutes,

Mrs. George M. Miller


87/216

65Boston Baked Beans

1 quart Navy beans3/ii lbs. salt pork

1 tbsp. molasses1 tbsp. salt3 tbsp. sugar1 cup boiling water

Cover beans with cold water and soak overnight. Drain. Cover with fresh water andcook slowly until skins will break. Drainbeans.Scald pork rind. Scrape and put 1/ty 1 slicein pot. Score rind of remaining pork every1/2", 1" deep.Put beans in pot with pork on top. Addmolasses, salt and sugar to boiling waterand pour over beans. Then add boilingwater to cover beans.Cover bean pot and bake slowly 6 to 8 hours*Uncover last hour of cooking.

*T' ~(t ^ " ' *


88/216


89/216


90/216


91/216


92/216


93/216

67Crab Bisque1 can tomato soup 1 cup fresh bask fin1 can .mushroom soup crab meat1 can bouillon pinch of saffron1 soup can light $ tbsp. Sherrycream or milkCombine ingredients in order, stirring con-stant ly. Heat over low heat until hot butdo not boil. Remove from heat and slowlyadd "sherry. This together with a moldedfruit salad, hot rolls and finished off withchocolate cake makes a nice ladies' luncheon.

Mrs". Max M. Baldwin

Crab Bisque3 cans Cream of Tomato Soup3 cans Cream' of Pea Soup ._.:3 cans Cream of Mushroom Soup. . .Equal amount of milk (use one of the soup

cans to measure out the 9 cans of milk)Cook over slow heat until smooth. Add 2 lbs.of crab meat. Add sherry to taste, and salt,if desired. Serves 12.

Mrs. Carter H. Coupland

Crab Casserole1 lb. crabmeat (back fin) l/k cup Sherry1/2 cup mayonnaise l/k tsp. Beau Mondel/k cup Durkee's Sauce Seasoning

pepper and saltMix together. Place in greased casserole.Bake 20 minutes in 350 oven. Also goodcold as an appetizer.


94/216

68Crab Meat Casserole1 cup cooked crab meat3 cups thick whitesauce2 cups grate'd cheese1 tsp. celery salt

1 green pepper1 can (U oz.)mushrooms , slicedButtered cracker

crumbsHeat white sauce and cheese in double boilerand stir until smooth. Add celery salt.,green pepper, mushrooms and crab meat.Pour into casserole, cover with butteredcrumbs . and bake in moderate oven (35>0)about 30 minutes, or until browned. Servehot. 6 servings.Crab Cakes1 onion1 egg1 tsp1 tsp1 tsp

prepared mustardcayenneWorcestershire

1 cup crab meat

1 tsp. lemon2 slices breadparsleysalt and pepperto taste

milkBeat egg, add onion, seasoning, parsley.Soak bread in milk, wring out and crumble.Add to mixture. Add crab meat.Dip cakes in corn flake crumbs and fry incorn oil. -(If necessary to hold cakestogether, 2 eggs may be used.)


Corn and" Crab Flakes :Add cooked fresh corn to crab flakes.Saute in butter and serve.



95/216

69Creamed Baked Crab Meat1 lb. crab flakes 1 large onion1 cup fresh bread crumbs Worcestershire

(mix with crab) red pepper2 cups cream sauce salt and pepper1 green pepper l/k tsg. nutmegSaute chopped green pepper and onion in.,butter. Add more butter , flour and milkand make cream sauce and season well withWorcestershire, red pepper, salt, pepperand freshly grated nutmeg. Mix with crabflakes and bread crumbs and put in greasedbaking dish. Sprinkle bread crumbs anddots of butter on top. Bake about 20, to30 minutes, until brown, at about 300.

Mrs. J. Davis Reed

Crab Omeleth beaten eggs l/k tsp. black pepper1 chopped small onion 1 pint crab meat1 tsp. saltMake into small omelets and fry in butteror oil. Serve between very hot toasted buns.

Mrs. W. R. Johnston

Salmon Casserole - an economical dishDrain a 7 oz. can of salmon, mash well. Put2^ saltines in a paper bag, crush and rollwith rolling pin. Pour crumbs into bowl,mix with l/3 cup soft butter and.l tbsp, ofchopped onion. In medium size casserole,put small amount of salmon (enough to

fcover

bottom) , a layer of crumbs, salmon, morecrumbs, and gently pour over top 1 cup wholemilk. Bake 20 minutes in 1*00 oven.


96/216

70Jambalaya

U tbsp. fat (preferably bacon or ham)1 large onion (rninced)2 lbs. shrimp, peeled and deveined3 cups canned tomatoes, with the

* juice, mashed2 tbsp. salt, bay leaf, thyme, pepper,

and any other seasoning desired1-1/2 cups rice, well washedUse iron pot. Fry onion lightly, add shrimpand cook 5> minutes. Add tomatoes and sea-soning. Bring to a good boil, add rice.Boil 5> minutes, then cover pot' tightly, re-ducing heat very low; Cook 1 hour. Do notstir . Serves 6. Plumped oysters, bits ofcooked chicken or ham may be added to Jam-balaya.

Mrs. Fountain B. Craig

Seafood Casserole - Serves 6 to 8 people1-1/2 lb. lobster, cooked

l/2 lb. scallops, cookedl/2 lb. shrimp, cooked

1 can Cream of Mushroom soup1 cup mayonnaise1 cup chopped celery1 small minced onion3 sliced hard cooked eggs1 cellophane package chopped pecans

juice of 1 lemon*1 package potato chips (crushed)3 tbsp. sherry

salt and pepperMix everything. Stir in eggs' carefully.Pour into shallow casserole and top withchips. Bake at 325 for 3/I4 to 1 hour.

Mrs. Alden W. Whitney


97/216

71Shr.imp Amandine

2 lbs. .raw shrimp1 tbsp. lemon juice .2

' tbsp * butter or oleo3/h cup raw regular ricel/U cup chopped green pepperl/k cup chopped onion

1 tsp. salt1/8 tsp. pepperl/8 tsp. mace

1 can condensed tomato soup1 cup light cream

1/2 cup sherry1/2 cup blanched, sliced, toasted almondsEarly in the 'day shell, devein, and simmershrimp in boiling salted water 5 minutes,drain. Cook rice as package directs. Drain.In hot butter saute green pepper and onionuntil done but not brown. Add seasonings,soup, sherry, cream, and turn into 1-1/2quart casserole. Refrigerate casserole,rice and shrimp.About an hour and a half before servingstart heating oven to 350. . Into casserolemixture toss rice, shrimp '(split them ifthey are very large) and almonds. Sprinklewith paprika, and bake I4O to ^0 minutes.6 to 8 servings.

Mrs. W. Judson King


98/216

72Shrimp and Crab Meat Casserole

1 lb. crab meat1 lb. cooked shrimp1 can condensed mushroom soup

__buttered toasted bread crumbs1/2 tsp. salt

2 tsp. catsup1 tbsp. Worcestershire Saucepinch Cayenne pepper

Alternate shrimp and crab meat in butteredcasserole. To one can of condensed mush-room soup add seasoning and pour over all.Top with buttered bread crumbs and bake30 minutes in moderate oven. Serves 10.

Shrimp -x- Ha-Ha2 lbs. uncooked shrimp 1 cup milk1 medium cucumber 1-1/2 tbsp. cornh oze can pimientos starchl/k cup catsup l/2 cup milk

Pare cucumber, cut lengthwise into 16 strips,remove seeds, then cut crosswise into quar-ters. Drain pimiento, cut into strips.Saute shrimp in 1/U cup butter, 3 minutes.Stir in I/I4 cup catsup, 1 cup milk. Blend1-1/2 tbsp. corn starch in another l/2 cupmilk, stir into shrimp mixture. Cook,stirring until mixture reaches a boil, stirin 2 tbsp. sherry. Serve over rice.Serves lj.

Gladys Davenport


99/216

73Shrimp Jambalaya

3 slices bacon 1 tbsp. tomato catsup2/3 cup diced celery 1 tbsp, Worcestershire1/2 cup chopped onion 1/2 cup waterl/2 cup chopped green 2 cups fresh or canned

pepper shrimp11 oz. can cream of salt to taste

tomato soup, I4 cups hot cooked ri*eundilutedCut bacon in short lengths with scissors,then saute until ,done. Add celery, onion,and pepper and cook until vegetables aresoft. Add soup, catsup, Worcestershire, andwater. Simmer 10 minutes. , Add shrimp andcontinue simmering 20 minutes. Season withsalt. Serve with steamed rice. Serves h

Sole Paprika - Serves k1-1/2 lbs. fillet of 1 cup thick sour cream

sole , 1/3 cup Sauterne or otheronion slices, white table winepaper thin l/2 tsp. paprika

1 tbsp. flour salt and pepper totasteArrange fillets in greased shallow bakingdish. Cover wit... onion slices. Over allpour mixture of sour cream, wine, flour andseasonings. 3ake in moderately hot oven(375) about 25 minutes, or until fish istender, (Any fillet of fish may be used.)


100/216


101/216

m(StfL


102/216


103/216

nApple Nut Bread1/3 cup shorteningX cup sug^r2 eggsa tbsp. 3 our milk1 cup chopped raw apples1/2 tsp; butter extract2 cups flour1/2 tsp. salt1 tsp. soda1 tsp. baking powder1 cup chopped pecans1 tsp. vanillaCream shortening. Add sugar gradually,cream well. Add egps one at a tine, beatin well. Add sour milk and butter extract(if used) and vanilla extract, then apnles.Sift flour, measure and resift with salt,soda and baking powder. Add to first mix-ture. Add pecans. Pour into well greasedand floured loaf pan (4." x 8") and b^ke for1 hour at 375 Makes one loaf.

Mrs. W. H. Bainbridge

Applesauce Nut BreadB'^t 1 egg, add 1 cup thick applesauce and2 tbsp. melted shortening. Sift togetherand add 2 cups sifted flour, 1 cup sugar,1 tsp. s.^lt, 1/2 tsp; soda, 1/2 tsp. cinna-mon. Add 1 cup coarsely chopped nuts.Stir until just blended. Use an 8" x A" x 4"pan and bake 1 hour at 350.This is a moist bread that keeps well.

Mrs. Richard A. Ronington


104/216

75Spoon Bread (for 6 adultsBoil 1 pint water. Stir in 1 cup yellow mealand 1 tsp. salt. Use electric mixer and stirone minute on heat. Remove froft he^.t andadd 2 tbsp. butter.Be^t and add, very gradually, 4. egg yolks.Add 1 cup cold milk. Fold in egg whites.Pour in buttered casserole. Bake 1/2 hourat 375. This really puffs up and requiresa Large casserole.

' -Jean Reid

Spoon Bread with GritsTo: 1 cup cooked grits, add

l/2 tsp. baking powderl/4 tsp. saltl/2 tbsp. sugar1-1/2 tbsp. flour

Blend all together, then add 1 cup milk(may be l/2 cup evaporated and 1/2 cupwater) and 2 egg yolks.Beat the 2 egg whites to froth and foldinto mixture.Pour into casserole in which 1/2 stickmargarine has ;becn melted. Bake until doneand brown on top (about 30 minutes in 325oven).

Alice M. Smith


105/216

76Spoon Bread (Also called Batter Bread)Heat oven to 475. Have a kettle of boilingwater ready. Place a 3 quart casserole inoven and put into it l/2 stick of butter.Let butter melt but do not burn.Into large bowl of a mixmaster (en bebeaten by hand) put 1 cup of white c^rn meal,2 tsps. salt and l/3 cup sugr. Pour overthis 1-1/2 cups boiling water. Beat untilmixture thickens, Add 1+ eggs, one at a time,beat well after each is added; add 1 cup milk.Pour this thin mixture into the heated casse-role, over the melted butter. Bake for 20minutes at 4-75. Reduce heat to 350 andcontinue to cook until well browned, about45 minutes in all. SERVE HOT FROM CASSEROLE.This may be reheated, if it is left over.It also may be cooked in a flat pan and cutinto squares or baked in individual casserolesor custard cups (fill 2/3 full).

Louisa Venable Kyle

Spoon Corn Bread2 cups water1 tbsp. shortening1 cup white corn meal1 tsp. salt1 cup milk2 eggsMix the w^ter and corn meal and bring slowlyto the boiling point. Cook- 5 minutes. Addthe milk, shortening, salt and well beatenegrs. Beat thoroughly and bake in a wellgreased pan for 25 minutes at 4-00. .Servefrom the same dish.

Miss Florence Miller


106/216


107/216

78Spoon Breadl/2 cup corn neall/2 cup boiling waterl/2 stick margnrine or butter (melted)1 cup nilk1 tsp. baking powder1/2 tsp. salt1 tbsp. sugar2 eggs (separated)Sc^ld meal with boiling water. VJhen cool addbeaten yolks. Add salt, sugar, bakingpowder sifted with tablespoon of flour. Addmelted butter and egg whites, beaten not toostiff. Bake for 1/2 hour at 350 or untilfirm. (Melt butter in pan in which spoonbread is to be cooked.) Serves ^ or 5. Verynice to be served with Brookfield sausageand a green vegetable salad.

Mrs. J. C. Hutches on

Spoon Bread Snuffle1-1/2 cups i milk1 tsp. salt3 tbsf). cornmeal1/2 lb. grated cheese3 egg yolks3 egg whitesScald nilk in top of double boiler. Add saltand cornmeal. Cook and stir until thick.Remove from heat, add cheese and stir untilmelted. Add slowly to well beaten egg whites,Pour into greased 2 qt. casserole. Bake at425 until firm (20 minutes )

.

This is good for Sunday brunch, with crispbacon and fried apples. Serves U*

Mrs. Max M. Baldwin


108/216

79Spoon Bread (Easy and Unusual)2 cups milkl/2 cup corn mealSc^ld milk, then stir in the meal with afork until it bubbles (or just boils).Remove fron heat and add 2 well beaten .egfs, 2 tbsp. butter and salt to taste.Pour in greased casserole and bake in 4-25oven.

Alice M. Snith

Quick Corn' BreadSift together: 1 cup sifted flour

1/4. cup sugar4 -tsp. baking powder3/4. tsp. salt

Stir in. 1 cup yellow or white corn meal.Add 2 eggs, 1 cup milk, 1/4. cup softshortening.Beat with electric mixer for about 1 minuteat low speed. Do not over beat. Bake ingreased 9" x 9" x 2" pan for 20 to 25 -min-utes in hot oven (4.25). Tod with cooked,crumbled bacon before baking, if desired.

Mrs. L. L. Underwood

My Own Biscuit Mix

9 cups flour 1 . tbsp. salt1-1/2 cups shortening l/4 cup baking powderKeep in cov red container and use as needed.

Mary Champe Burroughs


109/216

80Atlanta Cornbread (Sticks or Muffins)2 eggs2-1/2 cups sifted corn meal2 cups buttermilk3 tbsp. melted shortening2 tsp. salt1 tsp. sugar1 tsp. scda3 tsp. baking powderBe^t eggs until light. A.dd milk, shortening,

:

salt, sugar and meal. Beat until smooth.Grease and het pans. Sift in the bakingpowder and add the soda after it has beendissolved in a small spoonful of water.Stir uell and pour into pans. Bake in goodhot oven until brown and crusty, about 15 or20 minutes.

Alice M. Smith

Loaf Bread1 pkg. dry yeast dissolved in \/U cupwarm water2 cups scalded milkl/2 cup sugar2 tsp. salt6-1/2 to 6-3A cups flourAdd gradually to liquid and let rise. Whendouble in size-.cut in half and knead, thencut each half in two and knead well. Makestwo loaves. Let rise and. bake at 4-00.

Mrs. Charles Field, III


110/216

81Biscuits1 cup flour1 tsp. (heaping) baking powder1/2 tsp. salt1/3 tsp. soda1 tbsp. lard (heaping)l/2 cup buttermilkCut shortening into dry ingredients. A.ddmilk all at once and stir lightly. Kneada little and roll out l/4" thick. Bake 10minutes in 4-50 oven. Makes 10 biscuits.

Jean Reid

Cheese Biscuits (Delicious I)1 lb. cheese (Cheddar)1 lb. flour1 lb. butter1/8 tsp. salt1 egg

pecan halvesGrind cheese, nix with butter, flour and salt.Roll out 1/4." thick. Cut with snail cutter,put on greased baking sheet. Paint tops ofbiscuits with well beaten ogg. Put halfpecan on top of each biscuit and bake in 350oven for 20 minutes.

Mrs. D. H. Crosby


111/216

82Grandmother's Onion Biscuit Squares2 cups flour4. tsp. baking powder1/2 tsp. salt6 tbsp. shortening1/2 to 2/3 cup nilk2 tbsp. butter2-1/4- cups onion slices

pinch of salt1 eggl/2 cup sour creanMix first 5 ingredients as for any biscuits.Put in greased 9" square pan. Flatten tol/4" thickness

.

Melt butter. Add onion slices and salt, andcook until delicate brown. Cool ^nd spreadover dough. (I always- do this ahead of tine.)Bet egg, add sour crean, blend well anddrizzle over onions. Bake in hot oven (350)for 20 minutes.

Mrs. -A. L. Nicholson

Quick Biscuits3 cups self-rising flourl/3 cup salad oil1-1/2 cups nilkMix salad oil and nilk. Pour liquid intoflour and nix well. Roll out on flouredboard to l/2" thickness. Out with biscuitcutter. (Makes 15 to 20 biscuits.) Putbiscuits in buttered pan and bake in pre-heated oven at 400 for 12 to 15 minutes.

Mary Russell


112/216

Hot Rollsl/2 cup sugar1 tbsp. salt2 cups scalded nilk2 cakes yeast1/4. cup lukewarm water7-8 cups flourl/2 cup melted butter3 eggs, beatenDissolve sugar and salt in hot nilk. Cooluntil lukewarm. Soften yeast in water andadd to milk. Stir in 4. cups of flour, thenadd melted butter and eggs. Beat untilsmooth. Stir in remaining flour. The doughshould be fairly soft. Place in greasedbowl. Grease top of dough. Cover with waxpaper and place in refrigerator, if you waistto keep it until the next day.Otherwise, wait until it has doubled insize. Punch down and form into "rolls bydividing it into four parts. Roll eachpart out into a circle l/4" thick and 10"in diameter. Brush with melted butter andcut into 12 wedges (as you would cut a pie).Starting at the wide end, roll each wedgetoward the point. Place on greased bakingsheet, cover, and allow to rise until double.Bake in 400 oven for about 15 minutes. Ifdesired, these can be cooked until done, butnot browned, then kept in freezer untilneeded, then browned.

Mrs. L. L. Underwood


113/216

84Potato "Rusks" or RollsThese cane from my New England Great-Grand-mother Prescott, and have been shared withfriends from Mexico to Baghdad, Iraq!2/3 cup sugar2/3 cup shortening (lard or butter was the

original)1-1/2 tsp. salt '2 eggs1 cup warn 'nashed potatoes1-1/2 cur'S warm potato water1 yeast cake (2 if in a hurry)7-1/2 cups flourCream sugT ^nd shortening. Add eggs andbeat well. A.dd warm mshed potatoes withyeast dissolved in 1/2 cup of warm water,and 1 cud flour. Be-^t veil, -then add restof flour, salt, and warn water.Knead well in large bowl, then set to rise.......(in bowl) until very light or double in bulk.Knead lightly and roll out on lightly flouredboard. Cut with biscuit cutter for turnoverrolls, or can be made in any desired shapes-crescents, braids, etc.. Let rise againuntil very light, then bake in 425 ovenuntil nicely browned.These make wonderful pecan buns by rollingout in rectangle. Spread with butter, sprin-kle thick with brown sugT. Add pecan nutmeats. Roll into long roll and cut smallpinwheels, and place in well buttered muffinpans in which brown sugar (about 1 tbsp.and more nut meats have been added. Snrih-kle with cinnamon. Let ri^e and bake 15 to20 minutes. Turn out while warm so the syrupand nuts will cover the muffin.

Mrs. George Boush


114/216

85RollsScald 1 cup of nilk to which has been added:l/3 cup shorteningU tbsp. sugar1 tsp. salt1 cake of yeast or 1 package dry yeast

dissolved in l/2 cup warm water.Cool milk and add the dissolved yeast.Sift 2 cups of flour in large bowl. A.ddliquid, then stir in two eggs. Gradually4- nore cups of flour and kueno. Let riseto double in size. Place in refrigeratorand when thoroughly chilled, make out inrolls

.

Mrs. Charles Field, III

Butter RollsDissolve 1 yeast cake in 1 cup lukewarm milk.Add to 2 lightly beaten eggs.Sift tor-ether U cups flour, l/2 cup sugar,1 tsp. salt. Work l/2 lb. softened margarineinto this. Stir in yeast mixture. Mixthoroughly. (Very sticky dough.) Let risein refrigerator overnight. Make into rolls.Let rise 1 hour. Bake in 350 oven for 12minutes (approximately).

Mrs. J. Davis Reed

Pancakes (Sonia Carlson's receipt from England)To 1 slightly beaten egg, add 3/4- cupevaporated milk, 1 cup sifted flour, 1 tsp.sug^r, 1/4. tsp. salt, 3 tbsp. baking powder.Keeps well overnight in refrigerator.


115/216

86Popovers2 eggs1 cup milk1 cup flour1/2 tsp. saltBreak eggs in bowl, add milk, flour and salt,Mix well with spoon. Fill greased muffintins 3/4 full. Put in oven at 450. Turnon. Bake 30 ninutes. Do not open ovenuntil done.

Helen Firth

Buckwheat PancakesHake a batter of 2 cuas Buckwheat flour andwater, 1 tsp. salt, 1 tbsp. sugar, 1 cakeyeast, dissolved.Make in evening and keep in cool place. Nextmorning add l/2 tsp. soda dissolved in l/Acup water. If too thick to pour add morew-iter or milk. Milk will rake them, brownnicely. A.dd 2 tbsp. molasses, if desired.Save 1 cup batter for a starter for nextbatch.(Note: Buckwheat Flour is available at Sea-side Market, Virginia Beach.)

M. Bass


116/216

87Grandma Whitford's PnncakesThis receipt may be at least 100 years old.l/2 cup molasses1 cup sweet milk1 cup sour nilk1 egg1 cup sugar1 tsp. salt1 good tsp. soda1/4 tsp. cinnamon1 cut? flour1 cup Johnnycake meal1 cup rye flourPut dry ingredients through sieve., add .gradually to other ingredients. If thisdoesn't seem firm enough, add a little ofeach flour and meal. Should be about thesane as doughnut mixture. Drop fromdessert spoon into deep hot fat.Looks like clam cakes. Just yum-yum withbutter added when en ten.

Laura Remington

Stal e Dread Pancakes1 cup bread, broken into pieces1 cup milk1/4. cup flour.1/2 tsp. salt3 tsps. slow type baking powder1 egg2 tbsp. melted butterSoak bread and milk overnight in refrigerator.The next morning beat with an egg beater,add well beaten egg, flour, salt, bakingpowder, and melted butter. Cook en a griddlethat has been greased.


117/216

88Waffles2 egprs2 cups niIk2 cups sifted flour1/2 tsp. salt1/4 cup fine corn meal4- tsp. baking powder6 tbsp. melted shortening

Beat egg jrolks veil, add milk, flour, cornmeal, baking powder, salt and shortening.Fold in the 2 egg whites after beatingthen until stiff.

Alice M. Smith

Buttermilk Waffles1-1/2 cups buttermilk1 egg1 cup flour

chapelchef00east cookbook scribd 2

Documents