A Book of Favorite Recipes

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A B O O K O F
FAVORITE
Compiled By
Marion County Foster Grandparent Program
Indianapolis, Indiana
1977
> Copyright 1968-1976 by CIRCULATION SERVICE, P.O. Box 7306. Shawnee Mission, Kansas 66207
Fund Raising Programs and Programs ot Service
For Church, School and Civic Organizations
Printed in tho United Slates of America
Foster Grandparents serve as volunteers to children in community
programs. They are assigned to the following programs in Marion
Count/: Central State Hospital - Children
!
s Service (CSH);
Indiana Boys' School (IBS); Indianapolis PreSchool Centers, Inc.
(IPSC); Marion County Association for Retarded Citizens, Noble I
and Noble II(MCARC); Marion County Children's Guardian Home
(MCCGH); Marion County Juvenile Center (MCJC); Martin Luther
King Child Care Center (MLKCCC), and University United Methodist
Child Care Center (UUMCCC).
staff. Contributors
pating organizations.
This book is dedicated lovingly to
Emma O. Johnson (1909-1977)
who was founder, in 1972, of our program.
As founder and director of Operation Late Start, Inc., Mrs. Johnson
gave untiringly of herself to establish needed programs and services
for senior citizens. She was a lifelong religious leader, and for
many years a neighborhood and community advocate.
j CUc f t f *
/
V
*X*
T H U MB I NDEX
EQUIVALENTS,
WEIGHTS ond MEASURES,
SUBSTITUTE INGREDIENTS
EVERYDAY HERB GUIDE
WHAT SHALL WE HAVE
FOR DINNER?
j xpression
of A
PP
reoat ion
TIME TABLE FOR
MEAT COOKERY
SEA FOOD COOKERY,
WAYS TO USE LEFTOVERS
For their help and cooperation
in providing this indexed, up-
t o-dat e, authentic information
of basic value t o our book, our
organization, the sponsors and
c ompil ers, wish to thank the
home economist s who worked
on it, and the
QUANTITIES FOR 100 PEOPLE,
SANDWICHES QUANTITY and
FAMILY SIZE RECIPES
6 STEPS TO
THE PERFECT PIE
DIET INFORMATION
AND MENUS
National Live Stock and Meat
Board.
U JS. Department of Agricul ture.
Armour and Co.
Wheat Flour Institute.
Photo Cover Showing
Cabinets by Mutschler Kitchens,
Nappanee, Indiana.
CAKE TROUBLE, YIELDS OF
VEGETABLES and FRUIT
FREEZING PREPARED FOODS
and MAXIMUM HOME STORAGE
FOR FROZEN FOOD
METRIC SYSTEM
INFORMATION
STAIN CHART, FIRST AID and
MISCELLANEOUS INFORMATION
EQUIVAL ENT S
3 tsps 1 tbsp.
4 tbsps YA cup
5}/$ tbsps
]
A cup
8 tbsps J4 cup
1094 tbsps
2
A cup
12 tbsps H cup
16 tbsps 1 cup
y
2
cup 1 gill
2 cups 1 pt.
4 qts 1 gal.
8 qts 1 peck
4 pecks 1 bu.
16ozs 1 lb.
32 ozs 1 qt.
8 ozs. liquid 1 cup
1 oz. liquid 2 tbsps.
(For liquid and dry measurements use standard measuring spoons
and cups. All measurements are level.)
WEIGHTS AND MEASURES
Baking powder Flour
1 cup = 5 y
2
ozs. 1 lb. all-purpose = 4 cups
1 lb. cake = 4
l
/
2
cups
Cheese, American 1 lb. graham = 3
J
/
2
cups
1 lb. = 2?4 cups cubed Umons, juice
1 medium = 2 to 3 tbsps.
C M o a
5 to 8 medium = 1 cup
1 lb. = 4 cups ground , , .
Lemons, risd
Coffee 1 lemon = 1 tbsp. grated
1 lb. = 5 cups ground Oranges, juice
1 medium = 2 to 3 tbsps.
Com meal 3 to 4 medium = 1 cup
l l b
-
= 3 c u
P
s
Oranges, rind
Corfiitarcfi
l = 2 t bs
P
s
- 2
r a t e d
1 lb. = 3 cups Gelafln
3 }i oz. pkg. flavored = y
2
cup
Cracker crumbs % oz. pkg. unfavored = 1 tbsp.
23 soda crackers = 1 cup Shortening or Butter
15 graham crackers = 1 cup
t 1U
_
n
r
1 lb. 2 cups
E
9S* Sugar
1 egg = 4 tbsps. liquid 1 lb. brown = iy
2
cups
4 to 5 whole = 1 cup 1 lb. cube = 96 to 160 cubes
i o. u
l t e
, t ~ * f
up l Ib
- granulated = 2 cups
12 to 14 yolks = 1 cup 1
I b
. powdered = 3 y
2
cups
n e ng?B
,
@dln@nt f or Gffi@$lm i?
For these
1 whole egg
y
for thick-
ening or baking
1 cup butter or mar-
garine for shorten-
ing
1 s q u a r e (ounce)
chocolate
1 teaspoon double-
a c t i n g b a k i n g
powder
Sweet milk and bak-
ing powder, for bak-
ing
1 cup sour milk, for
baking
1 cup whole milk
1 cup skim milk
1 tablespoon flour, for
thickening
1 cup cake flour, for
baking
1 cu ^^p a l l - p u r -
pose flour, for bak-
ing breads
You may use these
2 egg yolks. Or 2 tablespoons dried whole egg plus
2){ tablespoons water.
% cup lard, or rendered fat, with ){ teaspoon salt.
Or 1 cup hydrogenated fat (cooking fat sold under
brand name) with ){ teaspoon salt.
3 or 4 tablespoons cocoa plus ){tablespoon fat.
\}{ teaspoons phosphate baking powder. Or 2
teaspoons tartrate baking powder.
Equal amount of sour milk plus ){ teaspoon soda
per cup. (Each half teaspoon soda with 1 cup sour
milk takes the place of 2 teaspoons baking powder
and 1 cup sweet milk.)
1 cup sweet milk mixed with one of the following:
1 tablespoon vinegar. Or 1 tablespoon lemon juice.
Or 1 % teaspoons cream of tartar.
y
2
cup evaporated milk plus )
2
cup water.
Or 4 tablespoons dry whole milk plus 1 cup water.
Or 4 tablespoons nonfat dry milk plus 2 teaspoons
table fat and 1 cup water.
4 tablespoons nonfat dry milk plus 1 cup water.
ji tablespoon cornstarch, potato starch, rice starch,
or arrowroot starch. Or 1 tablespoon granulated
tapioca.
% cup all-purpose flour.
Up to }i cup bran, whole-wheat flour, or corn
meal plus enough all-purpose flour to fill cup.
I
y,
i v \
FOU ND IN Yugoslavia, It al y, Greece, Spain.
IT IS shrub of mint famil y, wit h pl easant aromatic
odor and warm, sl ight l y bitter t ast e.
TASTES GOOD WITH stuffings; pork roast s;
sausages; poultry and hamburgers.
AVAILABLE as leaf; rubbed; powdered.
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LhS**
FOU ND IN India, France, Argent ina.
IT IS dried fruit of herb in parsley f amil y; consist s
of tiny yellowish-brown seeds wit h licorice flavor.
TASTES GOOD WITH soups; fish dishes; sauc es;
sweet pickles; bread and rolls.
AVAILABLE whol e; ground.
FOU ND IN France, Unit ed St at es.
IT IS leaf and flower-top of pl ant ; has pungent
flavor resembling licorice.
TASTES GOOD WITH fish sauc es; e
fe
g and
cheese dishes; green sal ads; -ickles; vinegar; c hic ken;
t omat oes; sauces for meat s and veget abl es.
FOU ND IN France, Spain.
IT IS member of mint f amil y, wit h short brown
l eaves; has warm, aromatic odor, pungent flavor.
TASTES GOOD WITH soups; cl am chowuecs;
stuffings; beef, lamb, veal, and pork dishes; oysters;
eggs; cheese; bean and vegetable soups; fish.
AVAILABLE whol e; powdered.
FOU ND IN Unit ed St at es, Eurooe.
i
IT IS t iny green leaf growing in cl ust ers on low
pl ant ; mild, sl ight l y t angy flavor.
TASTES GOOD WITH meat ; veget abl es; soups;
eggs; cheese.
AVAILABLE whol e; groisul ; as flakes.
FOU ND IN France, Spain.
IT IS member of mint family-
pungent flavor.
has aromatic odor,
TASTES GOOD W I T H eggs; meat ; sal ads; c hic k-
en; soups; stuffings.
% $ &
r
FOU ND IN India, Unit ed St at es.
I T I S fruit of parsley f amil y; has aromatic odor wit h
delicate caraway flavor.
TASTES GOOD WITH fish dishes; cream and
cottage cheese; pot at oes; fish and vegetabl e sal ads;
pickles; tomatoes.
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r
t :i \
7
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FOU ND IN India, Western Europe, Unit ed St at es
IT IS member of mint famil y wit h l eaves XW l ong;
has mild aromatic odor; warm, sweet flavor wit h
sl ight licorice t ast e.
TASTES GOOD WITH t omat oes; peas; squash;
l amb; fish; eggs; tossed sal ad; cheese; duck; pot at oes.
AVAI LABLE whol e; ground.
FOU ND IN Turkey, Yugoslavia, Portugal, Greece.
I T I S green, aromatic leaf of laurel tree; has pungent
flavor.
TASTES GOOD WITH vegetable and fish soups;
t omat o sauces and j uice; poached fish; meat st ews.
AVAI LABLE ?s whole leaf.
mr%n
FOU ND IN France, Unit ed St at es.
IT IS member of parsley f amil y wit h f eat hery
l eaves; has mild, del icate flavor.
TASTES GOOD WITH egg and cheese dishes;
chicken; peas; spinac h; green sajads; cream soups.
AVAI LABLE whol e; g.~und.
FOU ND IN Mexico, It al y, Chile, France.
IT IS member of mint famil y, l ight -green In color,
wit h strong, aromatic odor and pl easant l y bitter t ast e.
TASTES GOOD WITH t omat o sauces; pork and
veal dishes; pizza; vegetable and fish sal ads; chiU.
J%&&**1
FOU ND I N all parts of t he world.
IT IS dried leaf of peppermint or spearmint pl ant ,
wit h strong, sweet odor and t angy, cool t ast e.
TASTES GOOD WITH j el l ies; fruit j uices; c an-
dies; frosting; cakes; pies; 1 imb; ice cream; pot at oes;
peas; and chocol at e desserts.
AVAI LABLE whole (dried); flaked; as f resn sprigs.
'Ô/ i
Vj
FOU ND IN France, Spain, Portugal.
IT IS leaf of evergreen shrub, wit h appearance of
curved pine needl e; has aromatic odor wit h sl ight l y
piny t ast e.
TASTES GOOD WITH poultry stuffing; veal and
l amb roast s; pot at oes; cauliflower; fish; duck.
AVAI LABLE whole; ground.
%S
f
A^M
*j Flj p*5
FOU ND IN France, Germany, Chile.
I T I S member of mint famil y, wit h aromatic odor.
TASTES GOOD WITH fish chowders; vegetable
soups; eggs; cheese dishes; st ews; roast chicken; beef;
l amb; pork; stuffings.
WJkttSAatlW
UUHflT TO SRV UUITH Meotd,
ROAST PORK
PORK CHOPS
BAKED HAM
COLD HAM
BACON
HAM STEAK
SAUSAGE
VEAL CUTLET
LAMB CHOPS
LAMB STEW
ROAST LAMB
LIVER
HAMBURGER
CORN BEEF HASH
MEAT LOAF
BOILED TONGUE
FRANKFURTER
CHIPPED BEEF
UUHflT TO
ROAST CHICKEN
FRIED CHICKEN
Brown Potatoes, Applesauce or Fruit Salad
Sweet Potatoes, Sauerkraut
Mashed Potatoes, Celery or Apple Salad
Scalloped Potatoes, Fried Apple Rings
Mashed Potatoes, Cabbage Salad
Sweet Potatoes, Spinach
Rice, Fried Pineapple Rings
Parsley Potatoes, Asparagus
Baked Beans, Relish, Egg Rolls
Potato Salad, Dill Pick'les
Corn Fritters, Maple Syrup
Buttered Rice, Glazed Pineapple
Fried Eggs, Hash Brown Potatoes
Hominy, Corn Muffins, Fried Bananas
Fried Apples, Corn Bread
Mashed Potatoes, Pickled Peaches
Baked Potato, Tossed Salad
Buttered Parsley Potatoes, Succotash
Browned Potatoes, Spinach, Peas
Dumplings, Green Salad
Mashed Potatoes, Currant Jelly
Bacon, Corn Bread
Toasted Buns, Sweet Onion Rings
Potato Salad, Carrots
Poached Eggs, Green Salad
Baked Potato, Canned Tomatoes
French Fried Potatoes, Asparagus
Buttered Noodles, Spinach
Sauerkraut, Baked Beans
Baked Potato, Green Salad
SRV WITH Qftidkm
Candied Sweet Potatoes, Cauliflower
Lima Beans, Mashed Potatoes, Corn on the
Cob and Biscuits
CHICKEN FRICASSEE Dumplings, Corn on the Cob
CHICKEN PIE Green Peas, Tossed Salad
CHICKEN S A L A D Potato Chips, Celery, Pickles, and Peas
WAatSAailWeSftaveSoJC Dituwtf?
UUHflT TO 5RV<= WITH Sldfl
TROU T P o t a t o e s Di ced i n Cr eam, As p a r a g u s , P i c k l e
BAKED SNAPPER Br o c c o l i wi t h Ho l l a n d a i s e Sa u c e , Mashed
P o t a t o e s , Tos s e d Sa l a d
LOBSTER St eamed Cl ams , Baked P o t a t o
LOBSTER NEWBU RG Fr e nc h F r i e d On i o n s , Wat er mel on P i c k l e
FRENC H FRIED SHRI MP Mixed Ve g e t a b l e , Tomat o and Oni on Sa l a d
BROILED FI LLETS Baked P o t a t o e s , S c a l l o p e d Tomat oes
C ODFISH C AKES Baked Be a ns , Ba c on, Gr een Sa l a d
C REAMED S ALT C OD Boi l e d P o t a t o e s . Col e Sl a w,
Toas t and Gr een Sa l a d
FI LET OF SOLE Col e Sl aw or Di l l P i c k l e s , T a r t a r Sauce
BAKED SALMON Baked P o t a t o , Tos s e d S a l a d , Gr e e ns
BROILED SALMON Ho l l a n d a i s e Sa u c e , Mashed P o t a t o e s , P e a s
BROILED HALIBU T Br o c c o l i , Corn F r i e d i n Bu t t e r
FRIED FISH Fr e nc h F r i e d P o t a t o e s , Tos s e d Sa l a d
SC ALLOPED OYSTERS Hashed Brown P o t a t o e s , Br o c c o l i
WHAT TO SRV WITH Cfieeae &t gg&
C HEESE OMELET Hash- br own P o t a t o e s , St ewed Tomat oes
C HEESE S OU FFLE P e a s , Gr een Sa l a d
SC RAMBLED EGGS Fr e nc h F r i e d P o t a t o e s , S t r i n g Bcar i s, Toa s t
SC RAMBLED EGGS Rye or P umpe r ni c ke l Br e a d , Tos s e d Gr een
WITH C U T - U P HAM Sa l a d
WELSH RAREBI T D i l l P i c k l e or S t u f f e d Ce l e r y , F r u i t Sa l a d
UUHflT TO SRV UUITH jMwXâ#feCMI^
C ONSOMME Fr e nc h Ome l e t , As pa r a g u s Ti p s
TOMATO SOU P Chi c ke n Sa l a d or Tu n a f i s h Sandwi ch
C LU B SANDWIC H Ce l e r y , P o t a t o Ch i p s ,
Tos s e d S a l a d , P o t a t o Ch i p s
WAFFLES Ca na di a n Bacon, Mapl e Sy r u p, F r u i t Sa l a d
CHOW MEIN P i c k l e d P e a c h e s , Bu t t e r e d Ri c e
BAKED MAC ARONI Pea Soup, St ewed Toma t oe s , L e t t u c e Sa l a d
AND C HEESE
I
TOASTED HAM AND
CHEESE SANDWICH
mmm
Roosting
BEEF
Standing Ribs (3 )
Rare
Medium
Well Done
Rolled Rib
B
Rump-boneless
VEAL
Leg (center, cut)
Loin
Rack 4-6 ribs
Shoulder-bone-in
Shoulder Boneless Roll
LAMB
Leg
Shoulder Bone-in
Shoulder Boneless Roll
FRESH PORK
Loin
Cushion Shoulder
Shoulder Boned & Rolled
Shoulder Butt
Fresh Ham
Spare Ribs (1 side)
SMOKED PORK
Hamwhole
Ham-half
Ham2 inch slice
Picnic
POULTRY
Chickens
stuffed weight
Chickens over 5 lbs.
Turkeys
stuffed weight
Turkey
Turkey
GeeseSame as turkey
DuckSame as heavy chi
WE IGHT
RA N GE
6-8 lbs.
5-7 lbs.
5-7 lbs.
7-8 lbs.
416-5 lbs.
216-3 lbs.
6-7 lbs.
5 -6 lbs.
6-7 lbs.
5-7 lbs.
4-6 lbs.
4-5 lbs.
4-6 lbs.
4-6 lbs.
4-6 lbs.
10 -14 lbs.
116-216 lbs.
10 -12 lbs.
14-16 lbs.
6-8 lbs.
216-3 lbs.
5 -8 lbs.
4-5 lbs.
6-10 lbs.
10 -16 lbs.
8-25 lb
of similar weight,
icken of similar weight.
COOK IN G
TE MP.
325 F.
325 F.
325 F.
325 F.
325 F.
325 F.
325 F.
325 F.
325 F.
325 F.
325 F.
350 F.
350 F.
350
c
F.
350 F.
350 F.
350 F.
325 F.
325 F.
325 F.
325 F.
325 F.
325
325
325
325
325
F.
F.
F.
F.
F.
IN TE RN A L
ME A T TE MP.
1 40 F.
1 60 F.
170 F.
170 F.
170 F.
170 F.
170 F.
170 F.
170 F.
175 -180 F.
175 -180 F.
175 -180 F.
185 F.
185 F.
1 85 F.
185 F.
185 F.
185 F.
15 0 -15 5 F.
15 0 -15 5 F.
15 0 -15 5 F.
170 F.
170 F.
185
185
185 F.
185 F.
185 F.
A PPROX IMA TE
TIME
16-18 min. per l b.
20 -22 min. per l b.
25 - 3 0 min. per l b.
A dd 10 -12 min.
per l b. to above
time
3 0 min. per l b.
25 min. per l b.
3 0 -3 5 min. per l b.
3 0 -3 5 min. per l b.
25 min. per l b.
3 5 - 40 min. per l b.
3 0 -3 5 min. per l b.
3 0 -3 5 min. per l b.
40 - 45 min. per l b.
3 0 -3 5 min. per l b.
3 5 -40 min. per l b.
45 - 5 0 min. per l b.
3 0 -3 5 min. per l b.
1-116 hrs. total
18-20 min. per l b.
16-18 min. per l b.
25 - 27 min. per l b.
1 16 hrs. total
3 3 -3 5 min. per l b.
3 5 -40 min. per l b.
18-20 min. per l b.
ttOitV
CUT ^
Beef Pot Roast, Chuck,
Rump or Heel of Round
Swiss Steak (round) 1 in. thick
Flank Steak
Beef Short Ribs
Ox Tails
Rolled Lamb Shoulder
Pot Roast
Lamb Shoulder Chops
Lamb N eck Slices
Lamb Shanks
Pork Rib or Loin Chops
Pork Shoulder Steaks
Veal Rolled Shoulder
Pot Roast
Cutlets or Round
Loin or Rib Chops
WE IGHT RA N GE
3 -5 lbs.
2 lbs.
116-2 lbs.
2-216 lbs.
1-116 lbs.
3 -5 lbs.
4-5 oz. each
16 l b. each
1 l b. each
4-5 oz. each
(%-1 inch)
5 -6 oz. each
4-5 16 lbs.
2 lbs.
3 -5 oz. each
A PPROX IMA TE TIME
Brown then simmer 3 16-4 hours
Brown Ihen simmer 116-2 hours
Brown then simmer 116 hours
Brown then simmer 2-216 hours
Brown then simmer 3 -4 hours
Brown then simmer 3 5 -40 min.
Brown then simmer 116 hours
Brown then simmer 3 5 - 40 min.
Brown then simmer 3 5 -40 min.
Brown then simmer 45 -5 0 min.
Brown then simmer 45 - 5 0 min.
IjM WOE
d
5
1
IP
LbLrUu
WES
[ 8)/ MPTJHC
CUT
BEEF
Rib Steak
Club Steak
Porterhouse
Sirloin
Ground Beef Patties
Tenderloin
LAMB
Rib or Loin
Chops (1 rib)
Double Rib
Lamb Shoulder
Chops
Lamb Patties
HAM, BACON &
SAUSAGE
Ham Slices
Bacon
Pork Sausage Links
Broiling Chickens
(drawn) halves
THICK N E SS
1 inch
1 inch
1 inch
116 inch
2 inch
1 inch
1 56 inch
2 inch
VA inch
1 inch
VA inch
116 inch
VA inch
1 Vz inch
VA inch
16 inch
VA inch
1 inch
WE IGHT
RA N GE
1-116 l b.
1-116 lb.
116-2 lbs.
216-3 lbs.
3 -3 16 lbs.
216-3 16 lbs.
3 16-416 lbs.
5 -5 16 lbs.
4 oz. each
2-3 oz. each
4-5 oz. each
3 -4 oz. each
5-6 oz. each
4 oz. each
9-12 oz. each
1-1 VA l b.
WA-\VA lbs.
12-16 to the l b.
1-116 lbs.
A PPROX IMA TE TOTA L TIME [ MIN UTE S)
RARE
8-10
8-10
10 -12
14-16
20 -25
10 -12
14-16
20 -25
8
8-10

ME DIUM
12-14
12-14
14-16
18-20
3 0 -3 5
14-16
18-20
3 0 -3 5
12
12-14

_
_

WE LL DONE
18-20
18-20
20 -25
25 -3 0
40 -45
20 -25
25 -3 0
40 -45
15
18-20
14-15
22-25
14-15
22-25
14-15
10 -12
13 -14
18-20
4-5
12-15
3 0 -3 5
Si
I
CUT
Beef1-1 16 inch cubes from neck,
chuck, plate or heel of round
Veal or Lamb 1-116 inch cubes
from shoulder or breast
Chicken
WE IGHT RANGE
2 lbs.
2 lbs.
3 16-4 lbs.
APPROXIMATE
TIME
216-3 hours
116-2 hours
2-2 Vi hours
Si mmeai na i n lUaicx
CUT
Fresh Beef Brisket or Plate
Corned Beef Brisket
half or whole
Cross Cut Shanks of Beef
Fresh or Smoked Beef Tongue
Pork Hocks
Whole Ham
Ham Shanks
Smoked Pork Butt (boneless)
Picnic
Chicken
WE IGHT RA N GE
8 lbs.
4-8 lbs.
4 lbs.
3 -4 lbs.
3 /4 lbs.
12-16 lbs.
5-6 lbs.
2-3 lbs.
7-8 lbs.
3 16-4 lbs.
A PPROX IMA TE
TIME
4-5 hours total
4-6 hours total
3 -4 hours total
3 -4 hours total
3 hours total
18-20 min. per l b.
25 -3 0 min. per l b.
40 min. per l b.
3 5 -40 min. per l b.
2-216 hours total
Sea Food
OKERY
BARRACUDA
BLUE FISH
BONITO
BULLHEADS
BUTTER FISH
CARP
CATFISH
COD
CROAKER
EELS
FLOUNDER
GROUPER
HADDOCK
HALIBUT
HERRING
KINGFISH
LAKE TROUT
MACKEREL
MULLET
PERCH
PIKE
PICKEREL
POMPANO
PORGIES
RED SNAPPER
SALMON
SEA BASS
SEA TROUT
SHAD
SHEEPSHEAD
SMELTS
SNAPPERS
SOLE
SPAN. MACKEREL
STRIPED BASS
STURGEON
SUNFISH
SWORDFISH
TAUTOG
TROUT
TUNA
WEAKFISH
WHITING
WHITEFISH
1
1
1
1
3
1
1
2
3
3
1
2
2
1
1
2
3
2
2
2
1
2
2
1
1
2
2
1
BOILED
STEAMED
1
1
1
2
3
1
2
3
2
3
1
2
2
3
2
1
2
2
3
2
2
2
3
1
1
3
3
1
2
3
1
3
2
3
1
1
1
3
1
2
2
3
1
1
1
3
MONTHS IN
SEASON
VARIES
ALL. YEAR
ALL YEAR
APRIL - OCT.
APRIL - DEC.
ALL YEAR
ALL YEAR
ALL YEAR
FEB. - NOV.
ALL YEAR
ALL YEAR
NOV. - APRIL
ALL YEAR
ALL YEAR
ALL YEAR
JAN. - JUNE
APRIL - NOV.
ALL YEAR
JUNE - OCT.
ALL YEAR
ALL YEAR
ALL YEAR
ALL YEAR
ALL YEAR
ALL YEAR
ALL YEAR
ALL YEAR
NOV. - MAY
DEC. - JUNE
ALL YEAR
SEPT. - MAY
ALL YEAR
ALL YEAR
NOV. - APRIL
ALL YEAR
APRIL - JAN.
APRIL - OCT.
VARIES
ALL YEAR
APRIL - NOV.
ALL YEAR
APRIL - NOV.
MAY - DEC.
APRIL - DEC.
HOW TO COOK - 1 E XC E L L E N T 2 GOOD 3 FAIR
Ways to use left-overs
If it's good food, don't throw it away. Little left-overs, or big ones, fit into
many dishes. A switch in recipes here or a novel dessert thereand your
left-overs are put to work in interesting ways. Egg yolks can substitute for
whole eggs, for example. If bread is a bit dry, then it's just right for french
toast. Other left-overs have a way of adding food value or a fresh new
touchsuch as fruit in muffins or vegetables in omelet.
Listed below are some of the dishes in which left-overs may be used.
Cooked snap beans,
l i ma beans, corn, peas,
carrots, in
Meat and vegetable pie
Soup
Stew
Stuffed peppers
Stuffed tomatoes
Vegetables in cheese sauce
Cooked l eafy vegetables,
chopped, in
Creamed vegetables
Soup
Meat loaf
Meat parties
Omelet
Souffle
Cooked or canned frui ts, in
Fruit cup
Fruit sauces
Jellied fruit
Qui ck breads
Shortcake
Upside-down cake
Yeast breads
Cooked meats, poul try, fish, in
Casserole dishes
Hash
Meat patties
Meat pies
Salads
Sandwiches
Stuffed vegetables
Cooked wheat , oat ,
or corn cereals, in
Fried cereal
Meat loaf or parties
Sweet puddings
Cooked rice, noodles,
macar oni , spaghetti, in
Casseroles
Meat or cheese loaf
Timbales
Bread
Slices, for
French toast
Dry crumbs, in
Brown betty
Croquettes
Fried chops
Soft crumbs, in
Meat loaf
Stuffings
Cake or cookies, in
Brown betty
Ice-box cake
Toasted, with sweet toppi ng,
for dessert
Egg yolks, in
Cakes
Cornstarch pudding
Custard or sauce
Pie filling
Salad dressing
Scrambled eggs
Sgg whites, in
Custard
Fruit whip
Meringue
Souffles
Hard- cooked egg or yolk, in
Casserole dishes
Garnish
Salads
Sandwiches
Sour cr eam, in
Cakes, cookies
Dessert sauce
Meat stews
Pie filling
Salad dressing
Sauce for vegetables
Sour mi l k, in
Cakes, cookies
Qui ck breads
Cooked potatoes, in
Croquettes
Fried or creamed potatoes
Meat-pi e crust
Potatoes in cheese sauce
Stew or chowder
Quanti
Serve 100 People
C OFFEE
LOAF SUGAR
CREAM
WHIPPING CREAM
MILK
FRUIT COCKTAIL
FRUIT JUICE
TOMATO JUICE
SOUP
OYS TERS
WEI NERS
MEAT LOAF
HAM
BEEF
ROAST PORK
HAMBURGER
CHICKEN FOR CHICKEN PIE
POTATOES
SCALLOPED POTATOES
VEGETABLES
V E G E T A B L E S
BAKED BEANS
BEETS
CAULIFLOWER
CABBAGE FOR SLAW
CARROTS
BREAD
ROLLS
BUTTER
POTATO SALAD
FRUIT SALAD
V E G E T A B L E SALAD
LETTUCE
SALAD DRESSING
PI ES
CAKES
IC E C REAM
C HEES E
OLI VES
PI C KLES
NUTS
To serve 5 0 peopl e, di v
To serve 25 peopl e, di v
3 LBS,
3 L BS.
3 QUARTS
4 PT S.
6 G A L L O N S
2 1/2 G A L L O N S
4 NO. io CANS
4 NO. io CA NS
5 GALLONS
18 QUARTS
25 L BS.
24 L BS.
40 L BS.
40 L BS.
40 L BS.
3 0 - 3 6 L BS.
40 L BS.
35 L BS.
5 GALLON
4 NO. t o CANS
4 NO. i o CANS
5 GALLON
30 L BS.
18 L BS.
20 L BS.
33 L BS.
10 LOAVES
200
3 L BS.
12 QUARTS
20 QUARTS
20 QUARTS
20 HEADS
3 QUARTS
18
8
4 GALLONS
3 L BS.
1 3/4 L B S .
2 QUARTS
3 L BS. SORTED
( 2 6 L B S . )
( 2 6 L B S . )
( 2 6 L B S . )
( 2 6 L B S . .
ide by 2
fde by 4
how to make
26
new fillings
QU ANTI TY
A N D
FAMI LY S I Z E
RE C I P E S
)0 %eo
Mi x
Wel l
HAWAIIAN HAM SANDWICH
Ground ham
Drai ned crushed
pineapple
Brown sugar
Cloves
6 SE RVI N GS 2 4 SE RVI N GS
I c up
Mix
Well
OHARA'S SANDWICH
Corned beef,
chopped
Chopped oni on
Chopped
Kosher pickle
Tomat o juice
'/? cup
I tablespoon
'/g t easpoon
I cup
VA cup
i quart
2 cups
( N o. 2 can)
VA cup
'/? teaspoon
eatU/j.
VA cup
VA cup
I quart
I cup
I cup
I cup
Mix
Well
EAST COAST SANDWICH
Frankfurters,
thinly sliced
Baked beans
Chopped oni on
Chili sauce
6 SE RVIN GS 24 SE RVIN GS
3 I 2( l ' /
2
l bs . )
1/2 cup 2 cups
( Mb. can)
2 tablospoons V2 cup
I tablespoon % cup
I
Mix
Well
TANGY TONGUE SANDWICH
Sliced tongue
Cream cheese,
softened
Horseradish
VA pound
3 -oz. packaqe
I tablespoon
3 pounds
% pound
VA cup
ALL AMERICAN FAVORITE
Sliced roast beef VA pound 3 pounds
Sliced sweet oni on I onion 4 onions
CHEESE PIMIENTO SANDWICH
Shredded nippy I quart
M;
X
J cheese I cup (1 pound)
We" 1 Chopped pimiento 2 tablespoons '/
2
cup
Salad dressing 2 tablespoons i/
2
cup
STUDDED
PEANUT BUTTER SANDWICH
Well J
Peanut butter
3
/
4
cup 3 cups
Diced crisp bacon 1/4 cup I CUD (about
(8 slices) I '/
2
lbs.)
]m%^bnm ^fli^KeoAijiAy
SANDWICHES
Q U A N T IT Y AND F A M IL Y
S IZ E R E C IP E S
Mix
Wel l
LIVER SAUSAGE SALAD
SANDWICH
Liver sausage
Chopped celery
Chopped
sweet pickle
Chopped onion
Hard cooked egg,
chopped
Salad dressing
TASTY TREAT HAMBURGER
American cheese,
grilled on
hamburger bun
Ground beef
Chopped onion
Chili sauce
Worcestershire
sauce
Salt and pepper
to taste
SPICY HAM SANDWICH
Sliced boiled ham,
simmered 1 5
minutes with:
Tomato sauce
Cloves
SE RVIN GS 24 SE RVIN G^
'/2 pound 2 pounds
VA cup
I
:up
CREAM CHEESE CRUNCH 6
Cream cheese,
softened
M;
* ) Diced crisp bacon
SE RVI N GS 2 4 SE RVI N GS
2 3 - ounc e
Wel l '
Mix
Well
' A cup J cup
I tabl espoon VA cup
1 4
3 t abl espoon: VA cup
24 I -ounce
6 I-ounce slices ( IV2
slices pounds)
3
/4 pound 3 pounds
VA cup I cup
2 tablespoons Vl
CU
P
V? teaspoon 2 teaspoons
VA pound 3 pounds
I cup I quart
(8-oz. can)
Sliced stuffed
olives
CANADIAN DOUDLE DECKER
First Layer
Cheddar cheese
packages
1/4 cup
(8 slices)
'/? cup
6 I -ounce
slices
Tomato, sliced
Second Layer
Fried Canadian
bacon
CHAMPION TWO STORY
First Layer
Sliced cooked
chicken
Second Layer
Hard cooked eggs,
chopped
Chopped celery
Chopped olives
3 8-ounce
packages
I cup
2 cups
24 I-ounce
slices
(about 11/2
pounds)
I medi um 4 medi um
(6 slices) 24 slices
6 s'ices 24 slices
( M/2 pounds)
VB teaspoon V2 teaspoon y/ell^ Chopped sweet
pickle
(
Salad dressing
Prepared mustard
FOR SMALL FRY*
BANANA PEANUT BUTTER
WINNER
Peanut butter
Banana, sliced
SUNSHINE SPECIAL
/ Chopped dates
Mix ) Shredded carrots
well j Chopped nuts
\ Salad dressing
CALIFORNIA DELIGHT
/ Peanut butter
Orange juice
Shredded
orange rind
y Shredded coconut V2 cup
APPLE CHEESE TOASTY
Apple sauce, V2 cup
topped with:
American cheese, I-ounce
melted in broiler
s
'
ic
es
V2 pound 2 pounds
4 16
2 tablespoons V2 <-
u
P
? tabiespoons V2 cup
1 tabl espoon VA cup
2 tabl espoons V2 cup
2 teaspoons 3 tablespoons
M
Well
/ Fe;
Or
C
' ' )
S h
;
6 SE RVIN GS
VA cup
3 medi um
I cup
I cup
V2 cup
J /
2
cup
VA cup
V2 cup
I tabl espoon
24 SE RVIN GS
3 cups
12 medi um
I quart
1 quar t
2 cups
2 cups
CHICKEN WALDORF
SANDWICH
i
Cooked,
diced chicken
Chopped celery
Chopped apple
(Chopped nuts
Salad dressing
I cup
V2 cup
V2 cup
VA cup
3 tabl espoons
I ' quart
2 cups
2 cups
I cup
VA cup
3 cups
2 cups
VA cup
2 cups
2 cups
24 I-ounce
slices
(about 11/2
pounds)
OPEN FACI-'
Arrange ingredients on buttered bread in order listed
Plate under broiler about 10 minutes or until toasted
SANDWICHES
Q U A N T IT Y AND F A M IL Y
S IZ E R E C IP E S
ROYAL LIVER SAUSAGE
SANDWICH
Liver sausage
Tomat o, sliced
Bacon
'/2 pound
! medium
(6 slices)
6 slices
[VA pouna)
FRANKFURTER CHEESE GRILL
Frankfurters, 6 (about
sliced lengthwise VA pound)
American cheese 6 I ounce
slices
SEAFOOD SUPREME
Crabmeat salad:
Flaked crabmeat I cup
Chopped
green pepper VA cup
Salad dressing 3 tablespoons
Lemon juice
Tomato, sliced
Mix
Well
American cheese
I tablespoon
I medium
(6 slices)
6 I-ounce
slices
CHEF'S CHICKEN SANDWICH
Sl i ced cooked
chi cken V2 pound
Cooked asparagus 18 (about
spears I pound)
Cheese sauce M/2 cups
WS>
2 pounds
4 medium
(24 slices)
I pound
(24 slices)
N
24 (about
3 pounds)
24 I -ounce
slices
(about l ' /
2
pounds)
I quart
I cup
VA cup
VA cup
4 medium
24 I-ounce
slices
(about l ' /
2
pounds)
2 pounds
6 dozen
(about
4 pounds)
I'/2 quarts
ROCKY MOUNTAIN
SANDWICH
Eggs, scrambled
Sausage meat,
browned
Chopped onion
Chopped
green pepper
Salt and pepper
to taste
6 SE RVIN GS
VA pound
VA cup
VA cup
*BAKIiD SAN DWICHES*
4 Servings
HEAVENLY
HAMBURGER BAKE
Enriched bread
Butter or
margari ne
Ground beef
Chopped onion
Chopped celery
Prepared mustard
Shredded
American cheese
Eggs, beaten
Milk
24 SE RVIN GS
2 dozen
I pound
I cup
I cup
24 Servings
8 slices
1 tablespoon
V2 pound
VA cup
2 tablespoons
I tablespoon
I cup
2
I cup
48 slices
VA cup
3 pounds
M/2 cups
VA cup
6 tablespoons
I quart
I dozen
11/2 quarts
Spread half of bread lightly with butter or margarine.
Arrange A slices in bottom of 8-inch square baking
dish. (For 24 servings, arrange 8 slices in bottom of
each of 3 pans, 11x16x21/2 in-) Toast lightly in mod-
erate oven (350F.) about 15 minutes. While bread
is toasting, brown meat with onion
and celery. Mix in prepared mus-
tard. Spread meat mixture over
toasted bread. Sprinkle shredded
cheese on top of meat. Cover with
I remaining bread slices to make
I sandwiches. Combine egg and milk
1 and pour over bread. Bake in mod-
crate oven (350 F.) about 45
minutes.
E nriched bread
Flaked tuna
Chopped celery
Chopped
green pepper
Shredded
8 slices
I cup (7-
ounce car
VA cup
VA cup
A merican cheese V2 cup
E ggs, beaten
Milk
Salt
Paprika
3
M/2 cups
1 teaspoon
'/a teaspoon
48 slices
6 cups (3 13-
1 ounce Gans)
M/
2
cups
M/2 cups
3 cups
[
3
/A pound)
1 V2 dozen
2 quarts
2 tablespoons
VA teaspoon
Arrange 4 slices bread in bottom of greased 8-inch
square baking dish. (For 24 servings, arrange 8 slices
in bottom of each of 3 greased pans, 11x16x2% in.)
Combine tuna, celery and green pepper and spread
over slices of bread. Sprinkle cheese over all. Cover
with remaining bread slices to make sandwiches. Com-
bine eggs, milk and salt and pour over bread. Sprinkle
with paprika. Bake in moderate oven (350F.) about
15 minutes.
i
i
TO 1UE
O Cut lard into flour
~ and salt mixture with
a fork or pastry blender
until crumbs are coarse
and granular.
f The ingredients for
* the perfect pie crust:
1 teaspoon salt, % cup
lard, 2 cups Hour, and
cold water.
O Add 3 to G tablespoons
*-* cold water, a little at
a time. Mix quickly and
evenly through the flour
until the dough just holds
in a ball.
A Roll half the dough
^* to about one-eighth
inch thickness. Lift edge of
pastry cloth and roll crust
onto rolling pin. Line pie
pan, allowing one-half inch
crust to extend over edge.
<Y
fi And here is the per-
" feet pie, baked in a
moderately hot oven (425
F.) for thirty-five minutes.
IT Add filling. Roll out
*-* top crust, making sev-
eral gashes to allow escape
of steam. Place over filling.
Allow top crust to overlap
lower crust. Fold top crust
under the lower and crimp
edges.
YOU c an Reduc e
w it h SAFETY and COMFORT
If you really want to reduce, the best
diet is one that is adequate in all re-
spects, except that it is low in energy
value. On such a diet excess fat will
be used to supply your energy require-
ments for work and play.
This diet is based on the results of a
study conducted at Rush Medical Col-
lege, Chicago. On such a diet a large
number of patients lost weight consist-
ently while continuing their normal ac-
tivities. They reported no discomfort
from hunger. Many careful tests proved
that no harmful effects resulted from
staying on this type of diet for a long
time.
YOUR DIET
If your Ideal Wei ght is 105 to 125
pounds:
BREAKFAST
Fruit
Eggs (boiled or poached)
Bacon (Canadian-style, broiled)
Toast
Butter
Coffee
LUNCH
M eat (lean)
Vegetable (cooked or salad)
Bread
Butter
M ilk (skimmed)
Coffee or tea
DINNER
Clear broth
M eat (lean)
Vegetable (cooked)
Salad
Fruit
M ilk (skimmed)
Coffee or tea
zy
z
ounces
1
y
2
ounce
2/3 ounce
1 /6 ounce
as desired
3 ounces
Z
l
/
2
ounces
2/3 ounce
1 /6 ounce
7 ounces
as desired
Optional
7 ounces
zy
2
ounces
Z
l
/
2
ounces
zy
2
ounces
7 ounces
as desired
The diets here outlined are low in cal-
ories (the heat units used in measuring
energy value of foods) and high in pro-
tein (the material which will protect
your body while you are taking off
weight).
As these are adequate diets, they will
provide you with all of the necessary
mineral elements and vitamins for the
regulation of your body and for the pro-
tection of your health.
Just o Word of Caution/
Before going on a diet
CON SULT YOUR PHYSI CI AN
YOUR DIET
If your Ideal Wei ght is
pounds:
BREAKFAST
Fruit
Toast
Butter
Coffee
LUNCH
M eat (lean)
Vegetable (cooked or salad)
Bread
Butter
M ilk (skimmed)
Coffee or tea
DINNER
Clear broth
M eat (lean)
Vegetable (cooked)
Salad
Bread
Butter
Fruit
M ilk (skimmed)
Coffee or tea
125 to 145
zy
2
ounces
1
1 ounce
2/3 ounce
1 /6 ounce
as desired
4 ounces
3y
2
ounces
2/3 ounce
1 /6 ounce
7 ounces
as desired
Optional
7 ounces
Z
l
/
2
ounces
zy
2
ounces
2/3 ounce
1 /6 ounce
zy
2
ounces
7 ounces
as desired
YOUR DIET
If your I deal We i g h t i s 1 45 t o 1 65
p o u n d s :
YOUR DIET
I f your I de a l We i g h t i s 1 65 t o 1 85
p o u n d s :
BREAKFAST
Fruit
Toast
Butter
Coffee
LUNCH
M eat (lean)
Vegetable (cooked)
Salad
Bread
Butter
Fruit
M ilk (skimmed)
Coffee or tea
DINNER
Clear broth
M eat (lean)
Vegetable (cooked)
Salad
Bread
Butter
Fruit
M ilk (skimmed)
Coffee or tea
zy
2
ounces
2
1 ounce
2/3 ounce
1 /6 ounce
as desired
5 ounces
2 ounces
3 ounces
2/3 ounce
1 /6 ounce
zy
2
ounces
7 ounces
as desired
Optional
9 ounces
zy
2
ounces
zy
2
ounces
2/3 ounce
1 /6 ounce
zy
2
ounces
7 ounces
as desired
BREAKFAST
Fruit
Bacon (Canadian-style,
Toast
Butter
Coffee
broiled)
LUNCH
M eat (lean)
Vegetable (cooked)
Salad
Bread
Butter
Fruit
M ilk (skimmed)
Coffee or tea +
DINNER
Clear broth
M eat (lean)
Vegetable (cooked)
Salad
Bread
Butter
Fruit
M ilk (skimmed)
Coffee or tea
Zy
2
ounces
2
2 ounces
2/3 ounce
1 /6 ounce
as desired
6 ounces
3
l
/
2
ounces
zy
2
ounces
2/3 ounce
1 /6 ounce
Z
l
/
2
ounces
7 ounces
as desired
Optional
9 ounces
zy
2
ounces
2> y
2
ounces
2/3 ounce
1 /6 ounce
$y
2
ounces
7 ounces
as desired
HE LPFUL I N FORMA TI ON
wwv
FRUITS
3
l
/
2
ounces = approximately
J
/
2
cup
BREAD
2/3 ounces = 1 thin slice
BUTTER
1/6 ounce =
J
/
2
pat
MEATS
4 ounces = piece 4x3x1 inches
MILK
7 ounces = 1 glass
VEGETABLES
3y
2
ounces = approximately y
2
cup
Age
WEIGHT RECORD
| Date Weight | Date Weight |
Height
Weight
Desired
Weight
IN STRUCTION S FOR WE IGHIN G
Weigh yourself at least twice a week at
the same time of day and on the same
scale. Wear the same type of clothing if
possible.
L
Suggested Menus For Y@yr Diet
MONDAY
Breakfast
Orange juice
Soft boiled egg
Broiled Canadian-style bacon
Toast Butter
Coffee
Lunch
Cold roast beef
Cauliflower
Cucumber salad
Bread Butter
Baked apple
Milk Tea
Dinner
Clear tomato bouillon
Broiled lamb chops
String beans
Head lettuce salad
Whole wheat bread Butter
Sliced peaches
Milk Coffee
TUESDAY
Breakfast
Pineapple juice
Coddled egg
Toast Butter
Coffee
Lunch
Hamburger patty
Baked onion
Sliced tomatoes
Bread Butter
Plums
Milk Tea
Dinner
Baked l iver
Julienne carrots
Celery and radishes
Whole wheat bread Butter
Pears
Milk Coffee
&
Breakfast
Grapefruit sections
Broiled ham with poached egg
Whole wheat toast Butter
Coffee
WEDNESDAY
Breakfast
Tomato juice
Poached eggs on toast
Broiled ham
Coffee
Lunch
Broiled luncheon meats
Seven minute cabbage
Endive Salad
Bread Butter
Grapes
Milk Tea
Dinner
Clear broth
Broiled steak
Baked squash
Mixed vegetable salad
Bread Butter
Pineapple
_ Milk Coffee
THURSDAY
Breakfast
Orange sl ices
Soft boiled egg
Toast Butter
Coffee
Lunch
Green peppers stuffed with
ground meat
Apple and celery salad
Bread Butter
Milk Tea
Dinner
Beef bouillon
Corned beef
Cabbage
Tossed salad
Rye bread Butter
Sliced peaches
Milk Coffee
SUNDAY
Luncheon or Supper
Assorted cold meats
Tossed green salad
Rye bread Butter
Strawberries
Milk Tea
FRIDAY *
Breakfast
Grapefruit juice
Egg in nest on Canadian-
st yl e bacon
Toast Butter
Coffee
^ ^ T Lunch
Tongue and spinach
Pickl ed beet salad
Pumpernickel Butter
Raspberries
Milk Tea
Dinner
Consomme
Lamb shanks
Broccol i
Carrot st icks and celery curls
Bread Butter
Honeydew melon
Milk Coffee
SATURDAY
Breakfast
Tangerine juice
Poached eggs
Toast Butter
Coffee
Lunch
Veal luncheon meat
Stewed tomatoes
Red cabbage and apple salad
Bread Butter
Milk Tea
Dinner
Jel l ied consomme
Pork tenderloin
Diced turnips
Asparagus salad
Bread Butter
Apricots
Milk Coffee
Dinner
Consomme"
Roast beef
Asparagus tips
Beet and onion salad
Bread Butter
Cherries
Milk Coffee
For Me a t l e s s Fr id a y s
Eg g , c ot t a g e c h e e s e , f r e s h and c a n n e d f is h d is h e s a r e u s e d .
H
I
II
1
1
I
1
1
Suggested Menus For Your Diet
MONDAY
Breakfast
Orange juice
Poached egg Frizzl ed dried beef
Toast Coffee
Lunch % J ^
Cold roast veal
Stewed tomatoes
Endive salad
Bread Butter
Grapes
Milk Tea
Dinner
Barbecued pork hearts
Mashed rutabagas
Hearts of l ettuce salad
Whol e wheat bread Butter
Broiled grapefruit
Milk Coffee
WEDNESDAY
Breakfast
FRIDAY *
Breakfast
Orange juice
Baked egg in Canadian-style bacon .cup
Toast Butter
Coffee
TUESDAY
Breakfast
Honeydew melon
Soft boiled egg
Toast Coffee
Lunch
Broiled sweetbreads
Broiled tomatoes
Pineapple and cottage cheese
Bread Butter
Milk Tea
Dinner
Roast \cg of lamb
Brussel s sprouts
Bread Butter
Blueberries
Milk Coffee
Grapefruit juice
Coddled egg Broiled ham sl ice
Toast Coffee
Lunch
Cold roast lamb
String beans Carrot sticks
Bread Butter
Steamed apple
Milk Tea
Dinner
Consomme
Veal steak with stewed tomatoes
Mixed green salad
Rye bread Butter
Lunch
r
'Devil ed beef sl ices
''Seven minute cabbage
Carrot and celery salad
Bread Butter
Grapes
Milk Tea
Dinner
Clear broth
Broiled beef steak
Baked onion
Sliced tomato salad
Rye bread Butter
Watermelon
Milk Coffee
Sliced peaches
Milk Coffee
THURSDAY
Breakfast
Apricots
Poached egg on toast
Coffee
Lunch
Assorted cold meats
Pickled beets
Artichoke hearts
Bread Butter
Pineapple
Milk Tea
Dinner
Beef pot roast
Whole carrots
Assorted relishes
Bread Butter
Raspberries
Milk Coffee
SATURDAY
Breakfast
Tomato juice
Soft boiled eggs
Coffee
Lunch
Broiled kidney
Diced carrots
Mixed vegetable salad
Bread Butter
Cherries
Milk Tea
Dinner
Tomato bouillon
Meat loaf
Asparagus spears
Cauliflower on tomato salad
Bread , .
Bu
"er
grapefruit
Milk
C o f f e e
Breakfast
Cantaloupe
Shirred eggs with diced ham
Coffee
SUNDAY
Luncheon or supper
Broiled frankfurters
Beet s
Cole slaw
Bread Butter
Plums
Milk Tea
Dinner
Clear vegetable soup
Rolled shoulder of veal
Baked eggplant
Celery curls Radish roses
Bread Sut t er
Strawberries
Milk Coffee
* For Me a t l e s s Fr id a y s ---
Eg g , c ot t a g e c h e e s e , f r e s h and c a n n e d f is h d is h e s are u s e d .
Protein Content and Caloric Value of Foods for Your Diet
Food
Approx.
Weight
(Oz.)
MEAT
Beef
Corned
Pot Roast s
Chuck
Round
Shank
Roast s
Chuck
Loin
Rib
Round
St eaks
Cl ub, T-bone,
port erhouse,
sirl oin
Fl ank
Rib
Round
St ew s
Chuck
Shank
St ew meat
(av. )
Lamb
Chops
Loin or rib 4
Shoul der 4
Roast s
Leg 4
Shoul der 4
Pork, f resh
Chops and st eaks
Leg (ham)
Loin
Shoul der
Roast s
Bost on but t
Loin
Tenderl oin
Pork, c ured
Bac on, Cana-
dian st yl e 1
Ham (boil ed) 2
Veal
C hops
Loin 4
Rib 4
Roast s
Leg 4
Loin 4
Rib 4
Shoul der 4
St eaks
Cut l et (round) 4
Shoul der 4
Sirl oin 4
St ew (breast ) 4
Variet y Meat s
Brains (beef )
Heart (av. )
Kidney (av. )
Liver
Beef
Lamb
Pork
Veal
Sw eet bread
Tongue
Sausages and Cook
Bol ogna 1
Frankf urt er 2
Liver sausage 1
Lunc heon meat 1
Vienna sausage 1
POU LTRY
Chic ken
Liver 3
Roast
Breast
Leg
Thigh
Wi ng
St ew ed
Dark meat
Light meat
Turkey
Roast
Dark meat 3*4
Light meat Z
l
/
2
Approximate
measure
2 si. 7" x 2" x VA"
Pc . 2VS x 2" x If 4*
Pc . 3*4" x 2*4" x ys
Pc . 3*4" x 2*4" x % "
SI. 4" x 3*4" x V
2
"
s i . 5*4" x 3" x y
2
"
SI. 5*4" x 3" x Vi"
SI. 5'' x 3J4" x VA"
Pc . 4*4" X 2" x 1"
Pc . 3'' x 2*4" x VA"
Pc . 5" x VA" x W'
Pc . 3" x Z
h
x y
2
f
'
Protein
(Gm.)
1 9.0
22.3
23.2
24.4
22.3
20.3
20.9
23.2
20.3
23.9
20.9
23.2
3pc . l * 4 "x l * 4 "x 1*4" 22.3
3 pc . 1 *4" x V/A" x WA" 24.4
3 pc . 1*4" x 1*4" x 1*4" 1 9.0
1 l oin or 2 rib 1" t h.
Pc . 4" x 3" x %"
SI. 4" x 3" x *4"
SI. 5" x 3" x y
2
"
P c 3*4" x i" x y
2
"
Chop Y A" t h.
P c 4*4
7
' x 3*4" x W
Vi" x w
l g.
SI. 4 ^ x 3 ' /
SI. VA" t h.
2 pc . 1 " dia. x 3
1 7.9
1 8.7
21 .6
1 8.7
1 8.2
1 9.7
1 6.1
1 9.9
1 9.7
23.9
SI. 2*4" dia. x 3/1 6" t h.
SI. V/A" x A" x y
s
"
Chop %
Chop Y A'
t h.
t h.
SI. 4" x 2y
2
" x y
2
"
s i . A" x 2y
2
" x y
2
"
SI. A" x 2*/," x y
2
"
SI. 5" x 3* x y/'
Pc . 4" x 2^4" x y
2
"
Pc . 5 " x 3 * x * 4 "
Pc . 4" x 2y
2
" x y
2
"
A pc . 2*4" x 1" x 1"
2 pc . 21/2" x \y
2
" x 1"
% ht . 3" dia. x 3*4" l g
3 si. 3*4" x 2*4" x y
A
'
r
2 si. 3" x 2*4" x 34"
2 si. 3*/
a
" x 2" x W
2 si. 3 k" x 2"x W
2 si. 3'' x 2*4" x ?4"
Pc . 4" x 3" x 3/$"
3 si. 3" x 2" x * 4"
cd Spec ial t ies
SI. 4*4" dia. x * 4" t h.
2 5*4'' l g. x ?4" dia.
SI. 3" dia. x * 4" t h.
SI. 4 "x 3 * 4 "x y
8
"
2 pc . 2" l g. x 34" dia.
3
2*4
2*4
1
3*4
3
*4 breast
1 av.
1 av.
1 av.
*4 c. (dic ed)
y
2
c. (dic ed)
SI. 4" x 3" x y
2
"
SI. 4" x 3" x *4"
6.6
1 0.6
23 .0
22.6
22.9
23.0
22.6
23.3
23 .4
23.3
23.0
22.0
1 2.6
1 9.7
20.0
1 7.7
1 8.9
1 7.7
1 7.1
1 8.2
1 5.7
4.4
9.1
5.0
4.6
5.8
1 9.9
21 .0
1 4.7
1 5.8
7.0
23.1
20.3
23.2
24.5
Cal-
ories
262
233
194
262
352
332
233
352
181
332
233
262
194
421
348
276
348
408
349
464
327
349
1 72
68
147
21 1
241
223
21 1
241
202
1 91
202
21 1
271
152
157
161
1 1 9
118
116
1 22
21 6
194
65
121
77
81
76
1 22
1 1 0
95
37
1 39
1 06
177
139
Food
FISH
Bass
C l ams
Cod
Apprux.
Weight
(Oz.)
Approximate
M easure
Protein Cat-
(Cm.) orics
A
3*4
3*4
1 sm. fish
5 mc d.
Pc . 4" x 2*4" x 34"
*A c .
Pc . 4" x 3" x K"
Pc . zy
2
" x 3"x 34"
Pc . 4" x 3" x VS
1 fish 7" l g.
Crab, c anned 3
Finnanhaddie Z
J
/
2
Fl ounder 3*4
Haddoc k 3* /
Hal ibut 4
Herring, f resh 4
Lobst er
Canned 3
Fresh 2*4
Mac kerel 2*4
Oyst ers 3*4
Perc h 4
Sal mon
Canned 3*4
Fresh 3
Shrimps, c an'd 2
Trout 3
Whit e fish 4
MILK AND DAIRY PRODU C TS
But t er *4
C heese, c ot t age 2 VA C.
Cream, cof f ee *4 1 T.
*4"
x
4c.
1 av.
*4 fish 7" l g.
5 mc d.
2 fish 4*4" l g-
V
3
c .
Pc . 2*4" x ?*4" x %"
34 c. or 12 pc . 1" dia.
Pc . 6" l g.
Pc . 3*4'* x 3" x *4"
27.3
1 2.8
1 6.5
1 6.1
23.2
1 9.0
1 7.2
20.4
22.8
1 5.6
1 2.2
1 4.3
6.0
23.4
24.7
1 5.7
1 0.7
1 6.1
25.2
.1
9.6
.4
1 1 3
77
70
94
96
79
72
133
1 63
74
63
1 1 9
50
102
203
1 96
49
80
165
73
51
29
HEIGHT, WEIGHT, AGE TABLE*
For Adolescents and Young Adults
(Ages 1 5-24 Years)
* Metropolitan Life
Height
Ft. In.
4 11
5 0
5 1
5 2
5 3
5 4
5 5
5 6
5 7
5 8
5 9
5 10
5 11
6 0
6 1
6 2
6 3
Height
Ft. In.
4 11
5 0
5 1
5 2
5 3
5 4
5 5
5 6
5 7
5 8
5 9
5 10
5 11
6 0
Insurance Company statistics.
MEN
Weight
15-19 20-24
111 117
113 119
115 121
118 124
121 127
124 131
128 135
132 139
136 142
140 146
144 150
148 154
153 158
158 163
163 168
168 173
1 73 178
WOMEN
Weight
15-19 20-24
110 113
112 115
114 117
117 120
120 123
123 126
126 129
130 133
1 34 137
138 141
141 145
145 149
150 153
155 157
Protein Content and Caloric Yalue of Foods for Your Diet
Food
Milk
But t er mi l k
Evapor at ed
Skim
Whol e
Eggs
P OTATOES.
Approx.
Weight
(Oz.)
7
A
7
7
1#
Approximate
M easure
l g l .
54 c.
i gi.
1 med.
Protein
(Cm.)
7.0
8.4
7.0
7.0
6.4
Ca/-
ories
72
167
72
138
79
ApproX.
Weight
(Oz.)
Approximate
M easure
Protein Cal-
(Gm.) ories
Whi t e
VEGETABLES
Arti chokes 3
Asparagus 3
Beans, st ri ng 3
Beet greens 3
Beet s 3
Broccoli
2 1 smal l 2*4" lg. x 2" di a. 1.2
or occoi i ova
Brussel s spr t s. 3*4
Cabbage
Carrot s
Cauliflower
Celery
Chard, Swi ss
Chicory
Cucumbers
Eggpl ant
Endi ve, French
Green pepper
Kohl rabi
T
4 lge.
7 st al ks 6 long
p.
Yi c. or 2 l f i " di a.
2 st al ks 5" l g.
Yi c.
1/5 hd 4*4" di a.
2 carrot s 5" lg.
Yi c.
Pc. S
l
/
2
" lg. or 2 ht s.
Va c.
10 sm. leaves
8 si . *4" t h.
SI. 3*4" di a. xVa" t h.
2 st al ks
*4 c. or pc. 4" x 1*4"
Yi c. (di ced)
2.9
2.3
2.4
2.0
1.6
3.3
4.4
1.4
1.2
2.4
.2
1.4
.4
.4
.7
.8
.2
2.1
63
27
42
33
46
37
58
29
45
31
3
25
7
7
17
11
4
36
IDEAL WEIGHTS FOR ADULTS*
Ages 25 Years and Over
MEN
Height Weight in Pounds
{With shoes) (As Ordinarily Dressed)
Small M edium Large
Ft. In. Frame Frame Frame
rc-wg' 5
IP
5
^
m
5
M
5

PIT! 5
5
5
jm 5

6
6
2
3
4
5
6
7
8
9
10
11
0
1
2
3
Height
vm (with shoes)

| Ft.
^ 4
_ 5
1
5
II
5
!
5
M
5
1
5
| F l 5
^ 5
5
i
5
J/ 7.
11
0
1
2
3
4
5
6
7
8
9
10
116-125
119-128
122-132
126-136
129-139
133-143
136-147
140-151
144-155
148-159
152-164
157-169
163-175
168-180
124-133
127-136
130-140
134-144
137-147
141-151
145-156
149-160
153-164
157-168
161-173
166-178
171-184
176-189
WOMEN
131-142
133-144
137-149
141-153
145-157
149-162
153-166
157-170
161-175
165-180
169-185
174-190
179-196
184-202
Weight in Pounds
(As Ordinarily Dressed)
Small
Frame
104-111
105-113
107-115
110-118
113-121
116-125
119-128
123-132
126-136
129-139
133-143
136-147
Medium
Frame
110-118
112-120
114-122
117-125
120-128
124-132
127-135
130-140
134-144
137-147
141-151
145-155
Large
Frame
117-127
119-129
121-131
124-135
127-138
131-142
133-145
138-150
142-154
145-158
149-162
152-166
Let t uce
Head
Leaf
Mushrooms
Okra
Oni ons
Dri ed
Green
Par sl ey
Pumpki n
Radi shes
Rut abagas
Sauer kr aut
Spi nach
Squash
Summer
Wi nt er
Tomat oes
Canned
Fresh
Jui ce, canned
Tur ni p greens
Tur ni ps
Whi t e
Yellow (see
P I CKLES
Ol i ves
Green
Ri pe
Pi ckl es
Di l l
Sweet
3*4 VA head 4" di a.
Vi 1 leaf
Va 2 leaves
3*4 5 caps 2*4" di a.
2 5 pods
zy
2
1
3
X
4
1 onion 2" di a.
3 med.
2 spri gs
*4c.
3 radi shes 1" di a.
x
4 c .
1% ft*
zy
2
zy
2
3*4
4
3*4
VjC.
Vi c.
54 c.
1 t omat o 2"
Vic.
*/
3
c.
di a.
1.2
.2
.1
2.6
1.0
1.2
.2
.1
1.2
.4
1.1
1.1
2.3
.6
1.5
1.2
1.0
1.2
2.9
zy
2
H c
r ut abagas)
1/6 1 med.
x
4 1 l gc.
;i
BREAD AN D CE
Cereals
Br an, whol e
Cornflakes
Far i na,
enriched
Oat meal
Rice
Puffed
Whi t e
Wheat
Fl akes
Puffed
Shredded
Breads
Rye
Wheat
Mcl ba t oast 1/6
Whi t e, enrch Vs
Whol ewheat
2
/
3
Crackers
Graham
Sal t i nc
Soda
Zwi eback
BEVERAGES
Carbonat ed
Coffee, black
Tea, pl ai n
F RUI TS
Appl es 354
Apri cot s l
Bl ackberri es Z
l
/
2
Bl ueberri es 314
Cant al oupe 4
Cherries, sweet 3*4
Grapefruit 3*4
Grapes
Concord 3*4
Green s'dlcss 3*4
Mal aga or
Tokay 3*4
Honcydcw melon 4
*4pkl e. 5" l g. x 1*4"
1 pkl e. 2*4" lg. x 34"
REAL P RODUCTS
dia.
di a.
Va c
Yi c.
*4 c. (sc. 2 T. dry)
*4 c. (*/
4
c. dry)
3/4 c.
c. (2 T. dry)
3/4 c.
YA c.
1 bi scui t
K SI. 4" x 3*4" x Vz
SI. 3" x 2" x *4"
1 si. (com' l ) thin
1 si. (com'l ) thin
Vz
y*
1/5
VA
1 cracker Z" sq.
1 cracker 2" sq.
1 cracker 2YA" X 2*4"
1 pc. ZYA" x 1*4" x *4"
6 1 smal l bot t l e
Oranges 3*/j
Peaches 3*4
Pears 3*4
Pi neappl e 3Va
Pl ums 2*4
Raspberri es 3
St rawberri es 3Va
Wat er mel on 5
FRUI T J UI CES
Grapefruit, can'd 4
Orange 4
Pi neappl e, can'd 4
Tomat o (sec vegetabl es^
1 appl e 2*4" di a.
1 med.
34 C
4
c
*
*/4 melon 5" di a.
15 cherri es "A" di a.
54 med. 3 % di a.
34 av.
40 sm.
21 av.
1*4" si . 7" melon
Vs orange 4" di a.
1 mcd.
1 sm.
1 si . 4" di a.
1 plum \*/A" di a.
'Ac.
10 st r awoer r i cs 1" di a.
Va si . 6" dia. x ' " t h.
Vi c .
*/
2
c.
Va c.
' th.
2.5
1.3
2.3
3.1
.7
2.3
2.4
1.2
2. 9
. 6
1.6
1.8
1.0
.4
.6
.9
.3
. <;
1.2
.6
.:;
1.2
. 5
.9
. 9
. 5
.7
.4
. 5
1.1
. 8
18
3
2
15
21
42
7
1
36
7
41
18
25
19
44
25
23
28
37
35
7
23
7
21
67
56
71
77
36
105
74
37
103
19
50
50
54
17
25
ZZ
82
0
0
65
20
62
08
29
S7
',4
78
74
74
52
.
r
,l
70
58
39
'.:
51
4C
66
65
i
Jsf ijou *J4ave (Sake ZJrouoles
Heavy cakes are sometimes caused by too slow an oven, or by
t he use of too much sugar or shortening.
Coarse-grained cakes are the result of too much leavening ingredi-
ent s, too slow an oven, insufficient creaming of shortening and sugar
or insufficient beating of batter before addition of egg whites.
Large holed angel cakes are occasioned by insufficient blending
of egg whites wit h the other ingredients. Too l it t l e sugar or too fast
an oven might produce the same effect.
When a cake "f al l s" it is occasioned by an insufficient quant it y
of flour or rising ingredients, by excess temperature or from moving
it in the oven after the cake has risen and before the cell walls have
become fixed or firm by the heat.
A cake is breadv and solid when too much flour has been used.
When too much heat is used a cake presents an uneven surface,
crusts over the top before the mixture has risen to its full height and
bursts at its weakest place which is usually the top.
A heavy streak at the bottom of a loaf cake is usually caused by
using too many egg yolks in proportion to other ingredients, or by
baking the cake in too slow an oven.
CAN SI2ES
Servings
Size Product Cups (Approx.)
No. 2 Fruits, vegetables, juices 2 J4 4 to 6
No. 2 # Fruits, vegetables 3 yi 6 to 8
46 oz. Juices 5 }4 6 to 8
No. 10 Fruits, vegetables, juices 13 18 to 25
MEASURES FOR COOKED AND UNCOOKED FOODS
Approx.
Weight Uncooked Measurt
Food Unit Measure Cooked
B*cms, drlod
Lima 1 lb 3 cups 7 cups
Navy 1 lb 2 cups 6 cups
Red kidney 1 lb 2
2
A cups 6 J4 cups
Fruit, dritd
Apricots 1 lb 3 cups 4J4 to 5 cupa
Figs - 1 lb 50 to 60 2% to 3 cups
Prunes 1 lb 40 to 50 3 to 4 cups
Raisins or currants 1 lb 3 cups 4 cups
Macaroni products
Macaroni _ 1 lb 3 to 4 cups 8 to 10 cups
Noodles 8 ozs 2 J4 cups 5 cups
Spaghetti 8 ozs iy
2
cups 5 cups
Coroals
Rice 1 lb 2 cups 6 cups
Rolled oats 8 ozs 5yi cups 2} qts.
Rolled 03ts (quick) 1 lb. 4 cups 8 cups
Nuts
Peanuts 1 lb 2 cups meats
Pecans 1 lb 2j4 cups meats
Walnuts 1 lb 2 cups meats
TO FIGU RE YIELD
C A N N E D F R U IT F R O M F R E S H C A N N E D V E G E T A B L E S F R O M F R E S H
LEGAL WEIGHT OF A BUSHEL VARIES IN DIFFERENT STATES. THESE ARE AVERAGE WGTS.
Food Fresh Canned
Apples \ l bu. ( 4 8 l b. ) 1 6 t o ? 0 q t .
2l /
2
to 3 lb. 1 qt.
Berries, except j 24-qt. crote 12 to 18 qt.
strawberries 5 to 8 cups 1 qt.
Cherries, os j '
b u
- <
5 6 l b
> 22 to 32 qt.
picked 6 to 8 cups 1 qt.
Peoches J l bu. ( 48 l b. ) 18 to 24 qt.
Vegetable
Asparagus
Deem, l i ma
in pods
Beans, snap
Frmth Canned
I 1 bu. ( 45 l b. ) 1 1 qt.
I 4 l b. 1 qt.
I 1 bu. ( 32 lb.) 6 - 8 qt .
I 4 - 5 l b. 1 qt.
I 1 bu. ( 30 1b.) 1 5 - 2 0 qt .
I 1 ' / j 2 l b. 1 qt .
I 1 bu. (48 1b.) 18 t<
< 2 to 2>/
2
lb. 1 qt.
P e a r s
I Ib u . (50 1b.) 20 to 25 qt.
' < 2 to 2' /
2
lb. 1 qt.
P
|
u m$
I 1 bu. (56 lb.) 24 to 30 qt. ( 1 bt
< 2 to
Beets, wi thout i 1 bu. ( 52 lb.) 1 7 - 2 0 q t .
t opi 2 ' /
2
3 l b. I qt .
Carrots, wi t hout \ 1 bu. ( 50 lb.) 1 6 - 2 0 qt.
tops ' 2 ' /
2
3 l b. 1 qt .
Corn, sweet , in | 1 bu. ( 35 lb.) G- 9 qt .
husks I 6 - 1 6 oars 1 qt .
- , | 1 bu. ( 26 lb.) 1 7 q t .
0 k r
IH/
2
lb. Iqt
Peas, green, in j 1 bu. ( 30 lb.) 1 2 - 1 5 pt.
pods I 2 - 2
!
/ 2 l b. 1 pt.
2/
2
lb. 1 qt.
I 5 0 l b.
' 3 l b.
15 qt .
1 qt.
Strawberries
Tomatoes
( 24-qt. crate 12 to 16 qt.
6 to 8 cups 1 qt.
( 1 bu. (53 lb.) 15 to 20 qt.
Pumpki n
c
. . | 1 bu. ( 18 lb.) 6 - 9 qt.
S p m
c h
t 2 - 3 l b. 1 qt .
Squash, summer \ L " S / * ?
f c l
l
6
"
2 0
^
2 - 2 ' /
2
l b. 1 qt.
2l /
2
to 3 lb. 1 qt.
Ap p r o x i ma t e yi el d of f r ozen f r u h i f r om f resh
t 1 bu. ( 55 l b. ) 1 8 - 2 2 qt .
S w. e l p . l a t . . . ,
2 l / 2
.
3 | b l q |
Ap p r o x i ma t e yi el d of f r oxen veget abl es f r om f resh
FRUIT
Applet
Apricots
Berries
1
Cantaloups
Cherries, meet or sour
Cranberries
Currants
Peaches
Peon
Pineapple
Plums and prunes
Raspberries
Rhubarb
strawberries
FMSH
1 bu. (48 lb.)
1 box (44 lb.)
1K O , Ml b.
1 bu. (48 lb.)
1 crafe (22 lb.)
H o >i lb.
1 craft (24 at.)
1 # o 1 p f .
1 doien (28 lb.)
1 f o l Kl b .
1 bu. (56 lb.)
i K l o l H Ib .
1 box (25 lb.)
1 peck (8 lb.)
Ml b.
2 qt. (3 lb.)
K l b.
1 bu. (48 lb.)
1 lu
3
box (20 lb.)
1 to . Hl b .
1 bu. (50 lb.)
1 western box (46 lb.]
1 f o1& lb.
5 lb.
1 bu. (56 lb.)
1 crafe (20 lb.)
1 fo 1 H lb.
1 crafe (24 pf.)
1 Pt.
15 lb.
H to 1 lb.
1 crafe (24 qt.)
Hqt .
FftOZIM
32 to 40 pt.
29 to 35 pt.
1 pf.
60 to 72 pt.
28 to 33 pt.
1 Pt.
32 to 36 pf.
1 Pt.
22 pt.
Ipt .
36 to 44 pt.
1pt.
50 pt.
16 pt.
1 pt.
4pt.
1 pf.
32 lo 48 pt.
13 to 20 pt.
1 Pt.
40 to 50 pf.
37 to 46 pf.
1 Pt.
4 p..
38 lo 56 pt.
13 to 20 pt.
1 Pt.
24 pt.
1 pt.
15 to 22 pt.
1 Pt.
38 pt.
1 pt.
* Include! blackbtn!ei, blvcberrltt, boyienbertlei, dtwbenitt, eldtrberriei.
joonb^rriri, hucklbrri*i lojonbtnlw, ond younjbeniet.
VEGETABLE
Asparagus
Beans, lima (In pods)
Beam, snap, green, and
wax
Beet greens
Beets (without tops)
Broccoli
Brussels sprouts
Carrots (without tops)
Cauliflower
Chord
Collards
Com, tweet (In husks)
Eggplant
Kate
Mustard greens
Peas
Peppers, green
Pumpkin
Spinach
Squash, summer
Squash, winter
Sweerpotafoet
FMSH
1 crate (12 2-lb. bunches)
1 to 1 ft lb.
1 bu. (32 lb.)
2 to 2V lb.
1 bu. (30 lb )
% to 1 lb.
15 1b.
1 to 1 V& lb.
1 bu. (52 lb.)
1 VA tn 1 ft lb.
1 crate (25 lb.)
1 lb.
4 quart boxes
1 lb.
1 bu. (50 lb.)
1 VA to 1 Vi lb.
2 medium heads
116 fc.
1 bu.(12lb.)
1 to 1VS lb.
1 by. (12 lb.)
1 to 1 Vfc lb.
1 bu. (35 lb.)
2 to 2f t lb.
1 lb.
1 bu. (18 lb.)
1 to iVfe lb.
1 bu. (12 lb.)
1 to 1 Vfe lb.
1 bu. (30 lb.)
2 to iy
2
lb.
% lb. (3 peppen)
3 1b.
1 bu. (18 lb.)
1 to 1 H lb.
1 bu. (40 lb.)
1 to 114 lb.
3 lb.
%l b.
FROZEN
15 to 22 pt.
1 pt.
12 to 16 pi.
1 Pt.
30 to 45 pt.
1 Pt.
10 to 15 pt.
1 Pt.
35 to 42 pt.
1 P.
24 pt.
1 pt.
6 pt.
1p.
32 to 40 pf.
1 P.
3 PI.
1 P.
8 to 12 pt.
1 pt.
8 to 12 pt.
1 Pt.
14lo 17 pt.
1 P'.
Ipt .
12 to 18 pt.
1 P.
8 lo 12 pf.
1 P.
12 fo 15 pt.
1 pf.
1 pt.
2 pi.
12 to 18 pf.
1 Pf.
32 to 40 pt.
1 Pf.
2#.
1 P-
[
Freezing Prepared roods
P ACKAGI N G MATERI ALS
Materials used tor packaging foods for freezing
should keep the air out and the moisture in so select
containers that are moisturevapor resistant or the
food will dry out
Waxed papers, household al umi num foil, and
cartons for cottage cheese and ice cream are not suit-
able, because they are not moisture-vapor-resistant.
Select a size that will hold enough vegetable or
fruit for a meal for your family.
Select containers that pack easily into a little
space.
Consider cost of containers and if they are reuse-
able, or not. If they are reuscable, a high initial cost
ma) be justified.
Rigid containers are made of aluminum, glass,
plastic, tin or heavily waxed cardboard. They
can be used for veget abl es, fruits, cooked
foods or liquids.
Non-Rigid containersas sheets and bags of
cellophane, heavy aluminum foil, plastic film,
polyethylene, or laminated paper are used for
foods that are firm but irregularly shaped, like
poultry, meat, and baked goods.
Bags are generally used inside cartons as mois-
ture resistant liners.
There is no cconorm in using poor cjuality pack-
aging materials.
Fill packages carefully, allowing for the neces-
sary head space for the particular kind of food.
Force or dr.iv. out as much air as possible, seal
tightly, label, freeze immediately, and store at 0 F
or lowei.
Foods should be frozen in amounts which will
ordinarily be eaten in one meal. To treat light color-
ed fruits to prevent darkeni ng, use ascorbic acid.
When freezing fruit in sugar syrup, add Vi teaspoon
ascorbic acid for each quart s\rup. When freezing
fruit in dry sugar, spri nkl e ascorbic acid dissolved
in water over fruit before adding sugar Use W tea-
spoon ascorbic acid in W cup cold water to each
quart of fruit.
Freezing Prepared Foods May Not Save Time.
It May Allow Time To De Used To Better Ad-
vantage.
G E N E R A L I N F O R M A T I O N
Prepare the dish as if it were to be served right
away, but do not cook qui te done. Reheating for
serving will finish the cooking.
Cheese or a u mb toppings are best added when
the food is reheated for serving.
Pastry crumbs frozen unbaked arc more tender,
and flaky, and have a fresher flavor than those baked
and then frozen.
Cool the cooked food quickly. Pour out in
shallow pans or place the uncovered pan of food in
iced or very cold water; change water to keep it
cold.
As soon as the food is cool60 F or less, pack
promptl y into moisture-vapor-rcsistant containers
or packaging material. Pack rightly to force out as
much air as possible.
To have the food in desired amount s for serv-
ing and for quicker defrosting, separate servings with
2 pieces freezer paper.
Since many main dishes are semi-liquid it is
desirable to pack t hem in rigid containers. Foods
frozen in containers with wide-mouthed openings do
not have to be thawed completely to remove from
container.
Some main dishes may be frozen in the con-
tainers in which they were baked.
Freezer weight foil (.0015 gauge) may be used
to line the baking dish or pan. After the main dish
is frozen (unwrapped) in this container, remove from
the baking dish and package. The food may be re-
heated by slipping it and the foil i nt o the baking
pan.
Allow head space for freezing liquid and semi-
liquid foods. Seal; label; freeze quickly and stoic at
0 F or lower
Most precooked, frozen, main dishes are reheat-
ed, cither in the oven or on top of the range. Re-
heating in the oven takes little attention and usual-
ly preserves the texture of the food better. Reheat-
ing on top of the range in a double boiler or a sauce-
pan is foster. When using a double boiler, start with
warm, not hot, watei in the lower pan so the food
won't stick. Food reheated over direct heat needs ro
be stirred. Thi s stirring may give a less desirable
texture.
If partial thawing is necessary, before the food
can be removed from the package, place in luke
warm water for a few minutes. Compl et e thawing
should be done in the refrigerator. If it takes more
than 3 or 4 hours, thawing at room temperature may
cause dangerous spoilage.
It is best to freeze meat pies and turnovers un-
baked.
You can use any good meat loaf recipe for freez-
ing. Just make enough for several meals instead of
one and freeze the extra loaves.
N ut s are likch to discolor and become bittei
when frozen in a salad mixture
i
i
Suggested Maximum Home-Storage Periods To Mai ntai n Good Qual i ty in
Purchased Frozen Foods
Food
Approximate
holding
period
at 0 F.
Fruits and vegetables
Fruits:
Cherries
Peaches
Raspberries
Strawberries
Fruit juice concentrates:
Appl e
Grape
Orange
Vegetables:
Asparagus
Beans
Cauliflower
Corn
Peas
Spinach
Baked goods
Bread and yeast rolls:
White bread
Cinnamon rolls
Plain rolls
Cakes:
Angel
Chiffon
Chocolate layer
Fruit
Pound ,
Yellow
Danish pastry
Doughnuts:
Cake type
Yeast raised
Pies (unbaked):
Appl e
Boysenberry *
Cherry
Peach
Meat
Beef:
Hamburger or chipped
(thin) steaks
Roasts
Steaks
Lamb:
Patties (ground meat) . .
Roasts
Pork, cured
Pork, fresh:
Chops
Roasts
Sausage
Veal :
Cutlets, chops
Roasts
3
2
3
2
2
4
12
6
6
3
3
3
8
8
8
8
4
12
12
4
9
2
4
8
2
9
9
MeatContinued
Cooked meat:
Meat dinners
Meat pie
Swiss steak
Poultry
Chicken:
Cut-up
Livers
Whole
Duck, whole
Goose, whole
Turkey:
Cut-up
Whol e
Cooked chicken and turkey:
Chicken or turkey dinners
(sliced meat and gravy)
Chicken or turkey pies. .
Fried chicken
Fried chicken dinners. . .
Fish and shellfish
Fish:
Fillets:
Cod, flounder, had-
dock, halibut,
pollack
Mul l et, ocean perch,
sea trout, striped
bass
Pacific Ocean perch
Salmon steaks
Sea trout, dressed
Striped bass, dressed....
Whiting, drawn
Shellfish:
Clams, shucked
Crabmeat:
Dungeness
King
Oysters, shucked
Shrimp
Cooked fish and shellfish:
Fish with cheese sauce. .
Fish with lemon butter
sauce
Fried fish dinner
Fried fish sticks, scallops,
or shrimp
Shrimp creole
Tuna pie
Frozen desserts
Ice cream
Sherbet
6
6
4
4
3
10
4
12
How To Convert To Metric Spt en
. zzz =:
WHEN
YOU KNOW:
YOU CAN FIND:
IF YOU
MULTIPLY
BY:*
LENGTH
inches
feet
yards
miles
millimeters
centimeters
meters
kilometers
25
30
0.9
1.6
AREA
square inches
square feet
square yards
square miles
square centimeters
square meters
square meters
square kilometers
6.5
0.09
0.8
2.6
MASS
ounces
pounds
grams
kilograms
28
0.45
LIQUID
VOLUME
pints
quarts
gallons
milliliters
liters
liters
liters
30
0.47
0.95
3.8
TEMP:
degrees
Fahrenheit
degrees
Celsius
5/9 (after
subtracting
32)
> Metric weights and measures go up (and
down) by tens.
Here are some examples:
kilo means a thousand.
E xample: a kilometre is a thousand
metres.
centi means a hundredth.
E xample: a centimetre is a hundredth
of a metre.
milli means a thousandth.
E xample: a millimetre is a thousandth
of a metre.
metre
litre
kilogram
C
for length
for liquids
for weighing
for temperature
ME A SURE ME N TS A N D WE IGHT
3 teaspoons
4 tablespoons
5-1/3 tablespoons
8 tablespoons
16 tablespoons
1 fluid ounce
8 fluid ounces
16 fluid ounces
32 fluid ounces
Equipment
15 ml
60 ml
79 ml
118 ml
237 ml
30 ml
237 ml
47J ml
946 ml
= 1 tablespoon
VA cup
= 1/3 cup
* Vi cup
1 cup
2 tablespoons
= 1 cup
= 2 cups or 1 pint
= 4 cups or 1 quart
15 ml
60 ml
79 ml
118 ml
237 ml
30 ml
237 ml
473 ml
946 ml
Food
1 cup butter or
margarine 237 ml V^ pound 227 g
1 cup Cheddar cheese
grated 237 ml
a
VA pound 114 g
1 cup eggs 237 ml
c
4-5 whole eggs or
8 egg whites or
12 egg yolks
1 cup all-purpose
flour 237 ml =
v
< pound 1T4 g
1 envelope of gelatin
(unfavored) = V ounce or 7 g
1 tablespoon 15 ml
1 cup lard or solid
vegetable fat 237 ml = Vi pound 227 g
1 medium lemon
(juice) IVi fluid ounces (3 tablespoons) 45 ml
1 cup chopped nut
meats 237 ml - V< pound 114 g
Dry Measure
0.035 ounces 1 gram g
1 ounce 28.35 grams g
1 pound 453.59 grams or 0.45 kilograms kg
2.21 pounds 1 kilogram kg
Liquid Measure
1 teaspoon 4.9 milliliters ml
1 tablespoon 14.8 milliliter ml
y> cup 118.5 milliliters ml
1 cup 237 milliliters ml
1.06 quarts 1000 milliliters or 1 liter /
I
To Remove S MI K From Washables
ALCOHOLIC BEVERAGES
Pre-soak or sponge fresh stains immediately with cold water, then with cold water and
glycerine. Rinse with vinegar for a few seconds if stain remains. These stains may turn
brown with age. If wine stain remains, rub with concentrated detergent; wait 15 min.;
rinse. Repeat if necessary. Wash with detergent in hottest water safe for fabric.
BLOOD
Pre-soak in cold or warm water at least 30 minutes. If stain remains, soak in lukewarm
ammonia water (3 tablespoons ammonia per gallon water). Rinse. If stain remains,
work in detergent, and wash, using bleach safe for fabric.
CANDLE WAX
Use a dull knife to scrape off as much wax as possible. Place fabric between two blotters
or facial tissues and press with warm iron. Remove color stain with non-flammable dry
cleaning solvent. Wash with detergent in the hottest water safe for fabric.
CHEWING GUM
Rub area with ice, then scrape off with dull blade. Sponge with dry cleaning solvent;
allow to air dry. Wash in detergent and hottest water safe for fabric.
CHOCOLATE AND COCOA
Pre-soak stain in cold or warm water. Wash in hot water with detergent. Remove any
grease stains with dry cleaning solvent. If color remains, sponge with hydrogen peroxide,
wash again.
COFFEE
Sponge or soak with cold water as soon as possible. Wash, using detergent and bleach
safe for fabric. Remove cream grease stains with non-flammable dry cleaning solvent.
Wash again.
CRAYON
Scrape with dull blade. Wash in hottest water safe for fabric, with detergent and 1-2
cups of baking soda.
NOTE: If full load is crayon stained, take to cleaners or coin-op dry cleaning machines.
DEODORANTS
Sponge area with white vinegar. If stain remains, soak with denatured alcohol. Wash
with detergent in hottest water safe for fabric.
DYE
If dye transfers from a non-colorfast item during washing, immediately bleach dis-
colored items. Repeat as necessary BEFORE drying. On whites use color remover.
CAUTION: Do not use color remover in washer, or around washer and dryer as it may
damage the finish.
To Remove STAINS From Washables
EGG
Scrape with dull blade. Pre-soak in cold or warm water for at least 30 minutes. Remove
grease with dry cleaning solvent. Wash in hottest water safe for fabric, with detergent.
FRUIT AND FRUIT JUICES
Sponge with cold water. Pre-soak in cold or warm water for at least 30 minutes. Wash
with detergent and bleach safe for fabric.
GRASS
Pre-soak in cold water for at least 30 minutes. Rinse. Pre-treat with detergent. Wash,
using detergent, hot water, and bleach safe for fabric. On acetate and colored fabrics,
use 1 part of alcohol to 2 parts water.
GREASE, OIL, TAR
Method 1: Use powder or chalk absorbents to remove as much grease as possible. Pre-
treat with detergent or non-flammable dry cleaning solvent, or liquid shampoo. Wash
in hottest water safe for fabric, using plenty of detergent.
Method 2: Rub spot with lard and sponge with a non-flammable dry cleaning solvent.
Wash in hottest water and detergent safe for fabric.
INKBALL-POINT PEN
Pour denatured alcohol through stain. Rub in petroleum jelly. Sponge with non-
flammable dry cleaning solvent. Soak in detergent solution. Wash with detergent and
bleach safe for fabric.
INKFOUNTAIN PEN
Run cold water through stain until no more color will come out. Rub in lemon juice
and detergent. Let stand 5 minutes. Wash.
If a yellow stain remains, use a commercial rust remover or oxalic acid, as for rust stains.
CAUTION: HANDLE POISONOUS RUST REMOVERS CAREFULLY. KEEP OUT
OF REACH OF CHILDREN. NEVER USE OXALIC ACID OR ANY RUST RE-
MOVER AROUND WASHER AN D DRYER AS IT CAN DAMAGE THE FINISH.
SUCH CHEMICALS MAY ALSO REMOVE PERMANENT PRESS FABRIC FINISHES.
LIPSTICK
Loosen stain with a non-flammable dry cleaning solvent. Rub detergent in until stain
outline is gone. Wash in hottest water and detergent safe for fabric.
MEAT JUICES
Scrape with dull blade. Pre-soak in cold or warm water for 30 minutes. Wash with de-
tergent and bleach safe for fabric.
MILDEW
Pre-treat as soon as possible with detergent. Wash. If any stain remains, sponge with
lemon juice and salt. Dry in sun. Wash, using hottest water, detergent and bleach safe
for fabric.
NOTE: Mildew is very hard to remove; treat promptly.
To Remove STAINS From Washables
MILK, CREAM, ICE CREAM
Pre-soak in cold or warm water for 30 minutes. Wash. Sponge any grease spots with
non-flammable dry cleaning solvent. Wash again.
NAIL POLISH
Sponge with polish remover or banana oil. Wash. If stain remains, sponge with de-
natured alcohol to which a few drops of ammonia have been added. Wash again. Do
not use polish remover on acetate or triacetate fabrics.
PAINT
oil base
Sponge stains with turpentine, cleaning fluid or paint remover. Pre-treat and wash in
hot water. For old stains, sponge with banana oil and then with non-flammable dry
cleaning solvent. Wash again.
water base
Scrape off paint with dull blade. Wash with detergent in water as hot as is safe for fabric.
PERSPIRATION
Sponge fresh stain with ammonia; old stain with vinegar. Pre-soak in cold or warm
water. Rinse. Wash in hottest water safe for fabric. If fabric is yellowed, use bleach. If
stain still remains, dampen and sprinkle with meat tenderizer, or pepsin. Let stand 1
hour. Brush off and wash. For persistent odor, sponge with colorless mouthwash.
RUST
Soak in lemon juice and salt or oxalic acid solution (3 tablespoons oxalic acid to 1 pint
warm water). A commercial rust remover may be used.
CAUTION: HANDLE POISONOUS RUST REMOVERS CAREFULLY. KEEP OUT
OF REACH OF CHILDREN. NEVER USE OXALIC ACID OR ANY RUST RE-
MOVER AROUND WASHER OR DRYER AS IT CAN DAMAGE THE FINISH.
SUCH CHEMICALS MAY ALSO REMOVE PERMANENT PRESS FABRIC FINISHES.
SCORCH
Wash with detergent and bleach safe for fabric. On heavier scorching, cover stain with
g
cloth dampened with hydrogen peroxide. Cover this with dry cloth and press with hot S i
iron. Rinse well. I I
CAUTION: Severe scorching cannot be removed because of fabric damage.
SOFT DRINKS
Sponge immediately with cold water and alcohol. Heat and detergent may set stain.
TEA
Sponge or soak with cold water as soon as possible. Wash using detergent and bleach
safe for fabric.
p
i
i
P
I
I
P
P
i 9 2 o - Easter Sundays - 2 0 0 0
1920 April 4
1921 Mar. 27
1922 .._ April 16
1923 April 1
1924 :. . April 20
1925 April 12
1926 April 4
1927 April 17
1928 April 8
1929 Mor. 31
1930 April 20
1931 April 5
1932 Mar. 27
1933 April 16
1934 April 1
1935 April 21
1936 April 12
1937 Mar. 28
1938 April 17
1939 April 9
1940 Mor. 24
1941 April 13
1942 April 5
1943 April 25
1944 April 9
1945 April 1
1946 April 21
1947 April 6
1948 Mar. 28
1949 April 17
1950 April 9
1951 Mar. 25
1952 April 13
1953 April 5
1954 April 18
1955 April 10
1956 April 1
1957 April 21
1958 April 6
1959 Mar. 29
1960 April 17
1961 April 2
1 962 April 22
1963 April 14
1964 tAar. 29
1965 April 18
1966 April 10
Birthdays
1967 Mar. 26
1968 April 14
1969 -..April 6
1970 Mor. 29
1971 April 11
1972 April 2
1973 April 22
1974 April 14
1975- Mar. 30
1976 April 18
1977 April 10
1978 JAar. 26
1979 April 15
1980...- April 6
1981. April 19
1982 April 11
1983 April 3
1984 April 22
1985 April 7
1986 _ Mar. 30
1987 April 19
1988 April 3
1989 /Aar. 26
1990 April 15
1991 Mar. 31
1992.... April 19
1993 April 11
1994 April 3
1995 April 16
1996 April 7
1997 - Mar. 30
1998 April 12
1999 April 4
2000 April 23
Monday's child It fair of face,
Tuesday's child It full of grace,
Wednesday's child It loving and giving,
Thursday's child wonVt hard for a living.
Friday's child it full of wot,
Saturday's child hat far to go,
But Hi* child that It born on tht Sabbath day
It bravo and bonny, and good and gay.
PERPETUAL CALENDAR
Snow ing
Tabic of
Century
Denot e
ho
Dominl ce
I-snp-Yeara
0
1
2
3
4
ft
8
7
8
9
1 0
1 2
1 3
14
1ft
*lfl
17
1 8
19
20
21
22
23
24
2ft
26
27
28
29
30
31
32
33
34
35
30
37
38
39
40
41
42
43
M4
45
46
47
M8
49
60
61
52
53
54
66
56
57
68
59
60
61
62
63
64
65
60
67
68
69
VO
71
72
73
74
75
70
77
78
79
80
81
82
83
84
85
80
87
88
89
90
91
92
93
94
95
96
97
98
go
8
8
c
a
A
0
F,
n
c
B
G
F

D
B
A
U
v
D
0
B
A
F
E
D
C
A
0
F
E
Day of t ht W
1 Letters
Centuries
1
i

D
U
B
0
F
E
D
B
A
0
F
D
C
B
A
F
F,
D
C
A
O
F
L
<3
B
A
G
i
1
0

E
D
B
A
G
F
D
C
B
A
F
E
D
C
A
0
F
E
C
B
A
G
E
D
C
B
i
C4
O
|
A
U
F
E
C
B
A
G
E"
D
C
B
G
F
E
D
B
A
G
F
D
C
B
A
F
E
D
C
oot f or Any Dat e bt t w e t
Month
January, Oct ober
Feb., Mar., NOT.
,/am., Aor., Jul y
June
Fibrutry, AufU*4
Sept .. Dec .
1
2
S
4
5
6
7
n
9
10
11
12
13
14
15
10
17
18
19
20
21
22
23
24
2ft
26
27
28
29
30
81
n 1 700 and 2499
Dominical Latter
A
D
0
B
E
C
F
Ru
M
Tu
W
Th
*
8a
B
E
A
C
F
D
G
Ra
flu
M
Tu
W
Th
F
C
F
B
D
0
E
A
F
Ra
Ru
M
Tu
W
Th
D
G
C
E
A
F
B
Th
F
Ra
flu
M
Tu
W
E
A
D
F
B
G
C
W
Th
F
Ra
Ru
M
Tu
F
B
E
Q
C
A
D
Tn
W
Th
F
Ra
Ru
M
0
C
r
A
D
B

M
Tu
W
Th
F
Ra
Ru
EXPLANATION
Fi nd first t he Y ear of the Century rnd In U na
w i t h t hat figure at t he ri ght , i n t he proper c ol umn
under t he headi ng Centuriet, w i l l be f ound t he
Domi ni c al Let t er of t he year. Then in t he t abl e
headed Dominical Letter and In l i ne w i t h t he proper
M onth find t he l et t er prerl ousl y det ermi ned. Il un
dow n t hi s c ol umn unt il you are in l i ne w i t h t he
proper Day of t he Mont h and at t be Int ersec t i on
you wj )l find t he Day of t he Week.
I n Lenp-Years t he Domi ni c al Let t ers f or January
and February w il l be f ound i n t he l i nes w here t hese
mont hs are pri nt ed in italics.
EXAMPLES
On w hat day of t he w eek did January 5 , 1 8 9 1 , f al l T
For 1 891 t he Domi ni c al l e t t e r in "D.
h
Af t er finding
t hi s l et t er opposi t e January in t he upper ri ght hand
t abic , and runni ng dow n t hat c ol uinu unt il you are
opponl t e Q ( t he day of t he mont h) , you w il l f ind
Monday. For January 1 , 1 870, t he Domi ni c al Let t er
Is "A." I' nder "A, " and in l i ne w i t h 1 J* . Sat urday.
O C
o o
Os - ^
t *
Q I
o
JZ a
.2
|
a
E
6
E
c8
E
E
cS
E
cS
J IS
X p -
IB I 823- f ji
5 = ^.s g s
c 3 * 2 p * ' ? ?
3.9 i
=3:2 B
. 1
6
. 1 s
*
c
S
E -2-
X '-5
a. y *
81
K
J
% g 3 u U l E
J T3 P "O O ? ft
o E
t i .2 c s
S I E - J
S.S.2 J
"8.2 fe
"o !5 -^
a, ja
c
*~ . r?
-2 8 . 5 * 3 a
c
3 D- f *>
t s -
S
1
9,
c c
5 a
*^ a c i - o 3 -i"
I. s 1 i; o I
p a 2 2 ~ ^
E
E
t " -
S
2 p i ; 2
. C 2 r
1 1 1 8-6
S i \ s -
c IE Q. J IS
c o . -o o
c af o "5
c
1 ^
O a. a
o( O u
a,* S >
" - * 3 C
--S 3 s E t : *
g s x o - o ^ i l
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WAeie ta txtx& in, tfie $l&le
when
Anxious for dear ones-Psalms 121; Luke 17 .
Business is poox-Psalms 37 , 92; Ecclesiastes 5.
Discounged-Psalms 23, 42, 43.
Everything seems going from bad to worse
/ / Timothy 3; Hebrews 13.
Friends seem t o go back on you-M atthew 5;
1 Corinthians 13.
Sorrow overtakes youPsalms 46; M atthew 28.
Tempted t o do wrong-Psalms 15, 19, 139;
M atthew 4; James 1.
Things look "bluc"-Psalms 34, 7 1; Isaiah 40.
You seem too busyEcclesiastes 3:1-15.
You can't go to sleep-Psalms 4, 56, 130.
Yoo have quarreledM atthew 18; Ephesians 4;
\)ames 4.
You are wesry-Psalms 95:1-7 ; M atthew 11.
Worries oppress youPsalms 46; M atthew 6.
ta find
The Ten Commandmena-Exo*'*/ 20;
Deuteronomy 5.
The Shepherd Psalm-Psalms 23.
The Birth of Jesus-Aiat/A&*tV 1, 2; Luke 2.
The Beat it udes-Ma//W 5:1-12.
The Lord's Prayer-Af a//,W 6:5-15;
Luke 11:1-13.
The Sermon on the M ountM atthew 5, 6, 7 .
The Grest Commandments-AfasjAtW 22:34-40.
The Great Commission-Af a/f W 28:16-20.
The Psrsble of the Good Samaritsn-Lais 10.
The Parable of the Prodigal Son-L* i# 15.
The Parable of the Sower-Af si/aW 13;
M ark 4; Luke 8.
The Last Judgment-Af<*X&#v 25.
The Crucifixion, Death and Resurrection of Jesus-
M atthew 26, 27 , 28; M ark 14, 15, 16;
Luke 22, 23, 24; John, Chapters 13 to 21.
The Outpouring of the Holy SpiritActs 2.
If iau
Are challenged by opposing forces
Ephatutns 6; Philippians 4.
Are facing a c risis-/oA 28:12-28; Proverbs 8;
Isaiah 55.
Art jemlomPsalms 49; James 3.
Are impat ient -/Wmj 40, 90; Hebrews 12.
Are bereaved/ Corinthians 15;
I Thesstdonians 4:13-5:28; Revelation 21, 22.
Art bored-/ / Kings 5; Job 38; Psalms 103, 104:
Ephesians 3.
if you
Bear a grudgeLuke 6; 11 Corinthians 4;
Ephesians 4.
Have experienced severe lossesColossians 1;
1 Peter 1.
Have been disobedient Isaiah 6; M ark 12;
Luke 5.
Need forgivenessM atthew 23; Luke 15;
Philemon.
Are sick or in pain-Psalms 6, 39, 41, 67 ;
Isaiah 26.
nihil .
Desiring inward peace-John 14; Romans 8.
Everything is going well-Psalms 33:12-22; 100;
I Timothy 6; James 2:1-17 .
Satisfied wit h yourself-Proi/atr^ 11; Luke 16.
Seeking the best invest ment -Af ^/êu/ 7.
Starring a new job-Psalms 1: Proverbs 16;
Philippians 3:7 -21.
You have been placed in a posit ion of
responsibilityJoshua 1:1-9; Proverbs 2;
II Corinthians 8:1-15
Making a new homePsalms 127 ; Proverbs 17 ;
Ephesians 5; Colossians 3; 1 Peter 3:1-17 ;
I John 4.
You arc out for a good time-M atthew 15:1-20:
II Corinthians 3; Galatutns 5.
Want ing to l ive successfully with your
f el l owmen Romans 12.
uihf n you
Feel your faith is weak -Psalms 126, 146;
Hebrews 11.
Think God seems far away
Psalms 25, 125, 138; Luke 10.
Are l eaving homePsalms 119; Proverbs 3, 4.
Are pl anning your budgetM ark 4; Luke 19.
Are becoming l ax and indifferent
M atthew 25; Revelation 3.
Are l onel y or f earf ul -PWm/ 27 , 91; Luke 8;
I Peter 4.
Fear death-/of> / / , 17 , 20; U Corinthians 5;
1 John 3; Revelation 14.
Have sinnedPsalms 51; Isaiah 53; John 3;
1 John 1.
Want to know the way of prayer
/ Kings 8:12-61; Luke 11, 18.
Want a worshipful mood-Psalms 24, 84, 116;
Isaiah 1:10-20; John 4:1-45.
Are concerned wit h God in national life
Deuteronomy 8; Psalms 85, 118, 124;
lsaush 41:8-20; M icah 4. 6:6-16.
c ourt esy American Bibl e Soc i et y
expression
of A ppreci at i on
The Marion County Foster Grand-
parent Program wishes to thank al l
who have helped in the preparation
of this cook book by way of sharing
their favorite recipes with us. We
hope that everyone has as much fun
using it as we have had in putting
it together.
We want to thank also our
sponsoring agency, Community
Action Against Poverty of Greater
Indianapolis, for helping us "bridge
the generation gap" and find our
identity with this fine community
program.
T H U M B IN D E X
A PPE TI ZE RS,
PI CK LE S, RE LI SH
SOUPS, SA LA DS,
DRE SSIN GS, SA UCE S
MA I N D I S H E S -
ME A T, SE A FOOD,
POULTRY
MA I N D I S H E S -
E GG, C H E E S E ,
SPA GHE TTI , CA SSE ROLE
VEGETABLES
BREAD. ROLLS,
PIES, PASTRY
CAKES, COOKIES,
ICINGS
DESSERTS
CA N DY, JE LLY,
JA M, PRE SE RVE S
BE VE RA GE S,
MI SCE LLA N E OUS
A PERSONALIZED COOK BOOK
IS A GIFT THAT'S APPRECIATED
FOR ALL OCCASIONS
ORDER SEVERAL
FOR GIFTS
WHILE THEY ARE STILL AVAILABLE
! ' .
Pickles
Keep a toothbrush around the kitchen sinkyou will find it useful in cleaning
rotary beaters, graters, choppers and similar kitchen utensils.
Instead of trying to iron rickrack on the right side of the garment, turn the article.
The rickrack can be pressed perfectly.
When your hands are badly stained from gardening, add a teaspoon of sugar to the
soapy lather you wash them in.
Use paper cups as handy containers for your "drippings" in the refrigerator as they
take up little room and can be thrown away when empty.
Before emptying the bag of your vacuum cleaner, sprinkle water on the newspaper
into which it is emptied, and there will be no scattering of dust.
To whiten laces, wash them in sour milk.
To remove burned-on starch from your iron, sprinkle salt on a sheet of waxed paper
and slide iron back and forth several times. Then polish it with silver polish until
roughness or stain is removed.
Dip a new broom in hot salt water before using. This will toughen the bristles and
make it last longer.
Try waxing your ashtrays. Ashes won't cling, odors won't linger and they can be
wiped clean with a paper towel or disposable tissue. This saves daily washing.
Plant a few sprigs of dill near your tomato plants to prevent tomato worms on your
plants.
Marigolds will prevent rodents.
Spray garbage sacks with ammonia to prevent dogs from tearing the bags before
picked up.
You can clean darkened aluminum pans easily by boiling in them two teaspoons of
cream of tartar mixed in a quart of water. Ten minutes will do it.
Fresh lemon juice will take away onion scent from hands.
Wash old powder puffs in soapy water, rinse well and dry thoroughly. Then use
them for polishing silverware, copper and brass.
Soak colored cottons overnight in strong salt water and they will not fade.
To dry drip-dry garments faster and with fewer wrinkles, hang garment over the
top of a dry cleaner's plastic bag.
If a cracked dish is boiled for 45 minutes in sweet milk, the crack will be so welded
together that it will hardly be visible, and will be so strong it will stand the same
usage as before.
I
f
APPETIZERS, PICKLES, RELISH
FOOD AND FOSTER GRANDPARENTS Mi l l i e Thomson, MCARC
"You are what you eat" is a widely used expression
that is being recognized as true by the world's researchers and
nutritionists. Malnutrition in expectant mothers does not allow the
unborn child to develop to his fullest and realize a healthy l i f e.
Unwise eating habits can bring on many health problems and diseases.
The many types of damaged or handicapped "special"
individuals are the persons whom the Foster Grandparents serve.
Our Foster Grandparents in the program at MCARC seem to possess
qualities that give them:
G ifts as human beings of wisdom and love to give
to others.
R are insight that reaches out to the "special" chi l d-
~ ren and adults and even staff persons.
j : ars that hear the smallest voice and eyes that never
miss seeing the slightest need.
A geless patience, always to accept a challenging
situation.
T imid quietness to soothe, timeless stories to t el l ,
"Tiger" tenacity to try and try again until they
gain even the smallest success and that's
what makes them GREAT!
BAKED BANANAS Joseph Thompson
Noble I, MCARC
8 medium size bananas 3 Tbsp. brown sugar
3 Tbsp. melted butter 3 Tbsp. sherry
Split bananas lengthwise and arrange in low baking
dish. Brush with melted butter, then sprinkle with brown sugar
and sherry. Bake in 350 degree'oven for 20 minutes. Serve hot.
Can be served with any dinner.
Carrots can be substituted for the bananas.
BROILED.BANANAS Anna L. Roberts
Indianapolis PreSchools
Butter shallow flame-proof baking dish. Place inside
whole peeled ripe bananas, allowing one per person. Spread each
banana with 2 teaspoons soft butter, then sprinkle with 1 teaspoon
of brown sugar and 2 or 3 drops lime juice. Broil in preheated
broiler 4-5 inches from heat about 5 minutes or until bananas are
soft, browned and bubbly.
14 DAY SWEET PICKLES Joseph Thompson, MCARC
2 - 4 lbs. cucumbers 2 gallons vinegar
1/2 c. salt 4 lbs. sugar
T' xl " lump alum 1 box pickle spices
Slice or quarter cucumbers. Place in a large bowl or
a 4 lb. crock is easy to handle. Pour over cucumbers 1/2 pint of
boiling water into which salt has been dissolved. Bowl can be covered
with cheesecloth, taped to sides of bowl. Let stand for seven days.
On the seventh day, drain off the salt water. Put more
boiling water on the cucumbers, along with the lump of alum (this
can be purchased at a drug store). Let stand for 48 hours.
On the eleventh day drain the water off and wash
cucumbers with boiling water. Pack the cucumbers in sterilized
canning jars.
In a pan make up a mixture to your taste of 2 gallons
of vinegar and 4 lbs. sugar. Put the box of pickle spices in a gauze
bag, tied securely. Boil mixture until you have the sweet spice taste
you want. Pour the liquid in the jars over the cucumbers. Leave the
jars open for about 5 minutes, then run a knife down each side of jar
to open space. Add more liquid until cucumbers are well covered.
Seal tight.
(Same recipe can be used for dill pickles, just substitute
dill spices, found in City Market. )
HOT APPLESAUCE Joseph Thompson
(Made to your taste) Noble I, MCARC
1 quart applesauce sugar to taste
1 Tbsp. nutmeg l / 3 tsp. ground ginger
1 tsp. cinnamon 1/4 tsp. cloves
1/2 stick butter or butter
flavoring
Combine al l ingredients. Cook over very slow f i re,
stirring until thick. Serve while hot.
(You may use diet sugar, no calories but wi l l not get
as thick. Powdered sugar can be used also to cut calories.)
PERFECT FRIED APPLE RINGS Anna L. Roberts
Indianapolis PreSchooIs
2 large baking apples cinnamon-sugar
1/2 stick margarine or
1/4 c. butter
Core apples, but do not pare. Cut each apple in 4
large rings.
Mel t butter or margarine in a large skillet, place
apple rings in a single layer in pan. Cook slowly for 5 minutes,
then turn. Cook for 5 more minutes or until apples are tender and
lightly browned. Sprinkle generously with cinnamon-sugar and serve
warm. Makes 4 garnish servings.
JALAPENOS PICKLED IN OIL
vinegar 1 tsp. salt
1/4 c. water 1 tsp. pickling spice
1/4 c. olive oil few carrot slices
Wash peppers. Pack tightly into clean sterilized jars
with a few carrot slices. For every cup of vinegar, use 1/4 cup
water, 1/4 cup oi l , add salt, pickling spices. Heat to boiling, pour
over peppers so they are well covered. Seal jars and process 10 min-
utes in hot water bath.
BEAN CHILI DIP
1 can kidney beans, drained 1 (8 oz. ) can tomato sauce
1 small onion or onion powder 1 clove garlic or garlic powder
Mi x together well in blender.
A dd:
1 (4 oz. ) can chopped Ortega 1 c. shredded Cheddar cheese
chilies
Heat together and serve hot (keep hot). Serve with
Doritos.
HOT CHEESY DIP
2 cans Hunt
f
s stewed tomatoes 1 jar chili salsa (medium hot)
(with green peppers, et c. ) 2 Tbsp. chili salsa (hot)
1 lb. sharp Cheddar cheese
(cut up in slices) (Cont.)
Bring mixture to boil over low heat, occasionally stir-
ring. After cheese has melted and mixture is runny, remove from heat
and let stand for about 20 minutes. As it cools, melted cheese wi l l
coagulate. Then serve with tortilla chips.
CHILICON QUESO
2 lbs. Kraft American cheese,
cut into cubes
2 - 3 cans green chilies, seeded
and diced
2 cloves garl i c, diced
1 or 2 small cans tomatoes,
drained and diced
1 can tomato soup
1 large onion, diced
Mel t cheese in double boiler. Saute onion and garlic
in small amount of oil and add to melted cheese. Add to remaining
ingredients. Makes 2 quarts.
GUACAMOLE
1 ripe avocado
1/4 c. Spanish onion, finely
chopped
2 serrano chili (seeds of 1
serrano)
1 large tomato, peel and seed
2 Tbsp. celantro
salt and pepper to taste
Peel and pit the avocado, chop the meat into small
pieces and place in a bowl. Add al l the other ingredients and mix
well to blend. Chill well before serving.
Be like a teakettle,when up to your neck in hot water,
Keep on singing.
James Wallace
Juvenile Center
Write an extra recipe here:
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Chill ingredients before mixingexcept for molded salads.
Provide tartness in the body of salad or dressing.
Use salad greens other than lettuce sometimes. Have you tried chicory, escarole,
endive, kale, spinach, dandelion greens, romaine. watercress, and Chinese cab-
bage?
Sprinkle orange, lemon, lime, or pineapple juice on fruits that may turn dark
apples, peaches, and bananas, for instance.
For tossed green salads, tear greens in fairly large pieces or cut with scissors.
Larger pieces give more body to the salad.
Prevent wilting and sogginess by drying the greens used in salads, draining canned
foods well before adding to salad, using just enough salad dressing to moisten.
For raw vegetable salads, add dressing at the last minute.
^ rruit Combinations
1. Sliced pineapple, apricot halves, sweet red cherries.
2. Watermelon balls, peach slices, orange slices.
3. Grapefruit sections, banana slices, berries or cherries.
4. Grapefruit sections, unpared apple slices.
5. Peach slices, pear slices, halves of red plums.
6. Pineapple wedges, banana slices, strawberries.
7. Cooked dried fruit, white cherries, red raspberries.
^ jrruit ana Veaetable combinat<
lond
1. Shredded raw carrots, diced apples, raisins.
2. Sliced or ground cranberries, diced celery and apples, orange sections.
3. Thin cucumber slices, pineapple cubes.
4. Avocado and grapefruit sections, tomato slices.
5. Shredded cabbage, orange sections, crushed pineapple.
Ueqetable L^ ombinati
2Cj.elable Combinations
1. Grated carrots, diced celery, cucumber slices.
2. Spinach, endive, or lettuce, with tomato wedges.
3. Sliced raw cauliflower flowerets, chopped green pepper, celery, pimiento.
4. Shredded cabbage, cucumber cubes, slivers of celery.
5. Cubed cooked beets, thinly sliced celery, sweet onions.
6. Cooked whole-kernel corn and shredded snap beans, sweet pickles, onion rings.
SOUPS, SALADS, SAUCES, DRESSINGS
REAPING SURE REWARDS
A builder builded a temple,
He wrought it with grace and skill;
Pillars and groins and arches -
Al l fashioned to work his wi l l .
And men said as they saw its beauty:
"It never shall know decay.
Great is thy ski l l , O builder!
Thy fame snail endure for aye. "
A teacher builded a temple
With loving and infinite care,
Planning each arch with patience,
Laying each stone with prayer.
None praised the unceasing efforts;
None knew of the wondrous pl an,
For the temple the teacher builded
Was unseen by the eye of man.
Gone is the builder's temple,
Crumpled into the dust:
Low lies each stately pillar,
Food for consuming rust.
But the temple the teacher builded
Will last while ages roll;
For that beautiful, unseen temple
Was a child's immortal soul.
BLUEBERRY SALAD
1 can blueberries, drained
1 can crushed pineapple,
drained
1/2 c. pecans, chopped
water
1/2 c. sugar
Florence Mi l l i gan
Juvenile Center
Clarice Moss, IBS
2 boxes gelatin (regular size,
raspberry or blackberry)
4 oz. sour cream
4 oz. cream cheese
Put drained juices into a pan. Add enough water to
make two cups. Add two boxes of powdered gel ati n. Bring to a boi l ,
stirring wel l . Pour boiling liquid over the drained blackberries, pine-
apple and pecans. Mi x wel l . Let congeal.
(Cont.)
5
Topping:
Mix together the sugar, sour cream and cream cheese.
Spread mix over the congealed salad before serving.
CHICKEN FRUIT SALAD
3 c. chicken, cooked, boned
and cubed
1 c. seedless green grapes
1 c. diced celery
1 can (11 oz. ) mandarin oranges,
drained
Lucy Stewart
1 can (8 oz. ) pineapple tidbits,
drained
2 Tbsp. salad oil
2 Tbsp. orange juice
1 tsp. salt
3/ 4 c. mayonnaise
1/4 c. chopped nuts
Combine chicken, drained fruits and celery. Combine
salad oi l , orange j ui ce, salt and mayonnaise. Pour over chicken and
fruitmixture. Stir gently to coat chicken and fruits with dressing mix-
ture. Chill well and top with sprinkling of chopped nuts.
CORN BREAD DRESSING
2 c. self-rising meal
3 slices stale bread
2 Tbsp. poultry seasoning
1/2 c. celery, chopped
Gladys Smith
Central State Hospital
1 large onion, chopped
1 1/2 c. chicken broth
1 egg
salt and pepper
Break up stale bread and combine it with self-rising
meal. Mix in poultry seasoning, chopped celery, chopped onion
and chicken broth. Salt and pepper to taste. Mi x wel l . Add egg.
Use to stuff turkey or as side dish.
FIVE CUP SALAD
1 c. whipping cream
1 c. crushed pineapple
1 c. angel flake coconut
Dorothy Puyear
Children's Guardian Home
1 c. small marshmallows
1 c. canned orange slices
Whip cream. Add other four cups of ingredients,
in refrigerator to set.
Put
GERMAN POTATO SALAD
8 - 1 0 medium potatoes (boiled in
jackets)
2 eggs (yolk only)
Dorothy Puyear
mayonnaise to taste (about I Tbsp.)
juice of 1 lemon
1/4 tsp. sugar
sour cream to taste (about 2 Tbsp.)
Skin and cut up potatoes while still warm. Put one
layer of potatoes and one layer of onions at a ti me, seasoned with
salt and pepper as desired. Mi x separately the egg yolks, sour cream,
mayonnaise, lemon juice and sugar. Pour this mixture over the po-
tatoes and onions and mix together. Let set a while before serving.
GREEN PEA SALAD
2 cans peas
1/4 c. French dressing
1/4 c. celery, diced or
chopped
Charles Massey
1/4 c. onion, diced or chopped
1/4 c. pecans
Mi x together well and serve on lettuce.
HIDDEN JELLO SALAD
1 head fresh lettuce
1 box strawberry jello
Evelyn S. Perkins
1 can fruit cocktail
1 box sal tines
Wash lettuce. Break into serving pieces. Place
lettuce in a clear glass bowl . Pour in the fruit cocktail after draining
off the j ui ce. Make up jello liquid using drained juice as part of
liquid. Pour the jello liquid over the lettuce and fruit cocktail.
Serve with saltine crackers. Add whipped cream as a garnish if de-
sired.
HOLIDAY TURKEY SALAD
2 c. diced cooked or canned
turkey
1 c. sliced celery
1 c. pineapple tidbits (9 oz.
can, drained)
Ada B. Sears
Juvenile Center
1/2 c. pomgranate seeds
1/2 c. slivered, blanched almonds,
toasted
mayonnaise to moisten
Combine ingredients. Toss lightly
c
Makes 6 servings.
Serve on lettuce.
MACARONI SALAD
1 small pkg. macaroni,
cooked and drained
4 hard-boiled eggs
1/2 c. green pickle relish
1 small onion, diced
Lillie Davis
Juvenile Center
1 Tbsp. sugar
1/4 c. green and red mango peppers,
finely diced
1/2 c. salad dressing
1/2 c. chopped celery (Cont.)
1 (6 oz. ). can tuna salt and pepper
Combine al l ingredients in a large bowl . Chi l l before
serving on crisp lettuce leaves. Serve with hot rolls or crackers.
Not e: Cheese may be added and favorite luncheon
meat, cubed ham or chicken may be substituted for the tuna.
ON ION SOUP Deborah L. Downing
Indiana Boys' School
3 or 4 large onions, chopped 4 ( 1/ 2") toasted slices French
1/4 c. margarine bread
6 c. beef bouillon 4 slices Swiss cheese
fresh-ground black pepper Parmesan cheese
Saute onions in margarine until browned but not burned.
Stir often. Add bouillon, pepper and other seasonings, depending
upon personal preference. (Note: beef stock can be used if skimmed
or 6 bouillon cubes dissolved in 6 cups boiling water. ) (For season-
ing: Iadd 1/2 cup dry red wine and a little seasoned sal t. ) Simmer
soup for 30 minutes.
Preheat oven to 275 degrees. Ladle soup into individual
oven-proof soup mugs. Top each mug with a bread sl i ce, then slice
of Swiss cheese, then sprinkle with Parmesan. Bake for 10 - 15 mi n-
utes until cheese is melted. (If individual mugs are not avai l abl e,
you may ladle soup in a large oven-proof casserole dish or kettle and
layer ingredients as directed.) Yi el d: 4 generous (main dish) servings
or 6 appetizer-size servings.
PINEAPPLE-APRICOT SALAD Dorothy Puyear
1 large box orange gelatin 1 c. crushed pineapple
2 c. hot water 1 c. apricots
1 c. fruit juice (preferably
orange juice)
Dissolve gelatin in hot water. Add juice and fruits and
set aside to cool.
Creamy Topping:
3 Tbsp. flour 1 pkg. Dream Whip (prepared)
1/2 c. sugar
1 c. fruit juice
1 beaten egg
2 Tbsp. butter or margarine
Mi x together ingredients and cook in saucepan. Cool .
Add 1 package of Dream Whip to the cooked mixture. Put topping
on frui t-j el l o before serving.
SASSY BARBECUE SAUCE Trula (Pat) Preston
(Makes 5 1/2 cups) Program Staff
2 bottles (12 oz. each) light 6 garlic cloves, minced
molasses 1 c. soy sauce
2 cans (6 oz. each) frozen
orange juice concentrate,
thawed and undiluted
In large bowl combine al l ingredients. Stir until well
blended. Pour into a jar with a lid and store in refrigerator until
needed.
SOUR CREAM AND APPLE COLE SLAW Julia Holland
Martin Luther King CCC
1 1/2 c. dairy sour cream 1 tsp. sugar
2 egg yolks 1 tsp. salt
2 Tbsp. lemon juice 2 quarts (2 lbs.) finely chopped
3 Tbsp. prepared horseradish, cabbage
drained 1 c. cubed, unpared tart red
1/4 tsp. paprika apples
Mi x sour cream and egg yolks in medium bowl . Add
rest of ingredients except cabbage and apples. Mix wel l . Pour
dressing over cabbage and apples. Toss until well coated. Refrig-
erate at least 30 minutes. Makes 6 to 8 servings.
SPECIAL SALAD Virgil McGraw
Noble I, MCARC
1 head lettuce 1 cucumber, sliced
1 c. mayonnaise 1 c. raisins
2 tomatoes, cut up
Wash lettuce and drain wel l . Break up the lettuce,
removing tough or brown parts. Mi x in tomato pieces, cucumber slices
and raisins. Put in mayonnaise and toss salad.
SUNSHINE SALAD Anna L. Roberts
1 c. boiling water 1 can (8 3/ 4 oz. ) crushed
1 pkg. lemon jello (3 oz. ) oineapple
l / 2 c. cold water l / 2 c. shredded carrots
1/8 tsp. salt
Pour boiling water over jello in a bowl , stirring until
(Cont.)
9
jello is dissolved. Stir in cold water, salt and pineapple (together
with pineapple syrup). Chi l l until slightly thickened, but not set.
Stir in carrots. Pour into 4 cup ring mold or into 6 individual molds,
Chill until firm. Makes 6 servings.
(For easy unmolding, dip into hot water up to top of
bowl.)
SUPREME SLAW
1 medium head cabbage,
shredded
1 medium onion, thinly sliced
1 c. sugar
3/ 4 c. salad oil
Dorothy Puyear
1 c. vinegar
2 tsp. salt
1 tsp. dry mustard (optional)
1 tsp. celery seed (optional)
Alternate layers of cabbage and onion. Pour sugar over
them. Bring other ingredients to a boil and pour this hot mixture
over cabbage immediately. DO NOT STIR. Cover and refrigerate
for 4 - 6 hours. This slaw wi l l keep for 2 - 3 weeks in the refri g-
erator.
TUNA SALAD
1 can tuna
1 c. cooked macaroni
6 eggs (hard boiled)
1/2 c. celery
Chop celery f i ne, add to tuna and macaroni. Chop
eggs and onions and add to first mixture. Mi x in relish and salad
dressing. Serve on lettuce.
Jean Perkins, director
1/4 c. onions
sweet relish
salad dressing
WATERGATE DESSERT SALAD
1 can (1 l b. 4 oz. ) crushed
pineapple
1 pkg. (3 3/ 4 oz. ) pistachio
{
Dudding mix
9 oz. ) carton whipped
topping, thawed
Clara A. Sprowl
1 c. miniature marshmaIlows
1/2 c. chopped pecans or
walnuts
Drain pineapple, reserving j ui ce. Mi x pineapple juice
with pudding mix. Mi x in whipped topping.- Fold in marshmallows,
pineapple and nuts. Mi x wel l . Pour into 9" xl 3" pan. Chi l l over-
night. Cut in squares. Serves 15.
10
QUICK CHILI
1 l b. ground beef onion chips
1 can tomato soup 1 can red kidney beans
1 can water (more if desired)
Steam ground beef and onion chips, salt and pepper
until brown. Add soup, beans, water and simmer. Add chili pow-
der to taste. Simmer 20 - 30 minutes. Serves 4.
TACO SALAD
1 head lettuce, shredded 1/2 c. grated Cheddar cheese
1 medium onion, chopped 10 oz. canned salad tomatoes
1 l b. lean ground beef 1/4 c. taco sauce
6 oz. pkg. corn chips
Place lettuce, cheese, onion in salad bowl . Drain
tomatoes wel l . Save j ui ce, add tomatoes to salad mixture.
Brown ground meat, breaking it up as it browns. Pour
off f at , if any. Add juice from tomatoes and taco sauce to meat
and simmer 5 minutes. Add to salad along with corn chips. Toss
lightly and serve at once. Makes 6 servings.
When everything goes dead wrong,
Look and see
If you are not facing in the wrong direction. James Wallace
Juvenile Center
Praise is like perfume, it is just fine as
long as we do not swallow i t . Sarah Kelso
CAAP Staff
NO MORE FUMBLING IN DARK Anna Roberts
To save fumbling in the dark with your keys, put a
little dab of luminous paint around the keyhole of your door of
apartment, house or garage.
Write an extra recipe here:
11
Write your extra recipes here:
i
i
i
12 *
I
/
meat
fish
cuttr
J
Stes
MAXIMUM STORAGE TIME
Product
Beef
Fresh Pork and Veal
Lamb
Ground Beef
Variety Meats
(Liver, Heart, Tongue, etc.)
Smoked Hams, Picnics and Slab Bacon
(Whole, Halves or Quarters)
Other Cured and Smoked Meats
Sliced Bacon
Bologna, Frankfurters or Wieners
Fresh Pork Sausage
Poultry
Giblets
Chicken
Turkey
FOR FROZEN MEATS
Recommended Maximum Storage Time
at 0F. or lower
6-8 months
3-4 months
6-7 months
3-4 months
3-4 months
Not to exceed 60 days
Not to exceed 60 days
Not recommended for freezing
4 months
6-12 months
6-12 months
HOW TO WRAP
MEAT FOR
FREEZING
For short periods in the
freezer (no longer than one to
two weeks), prepackaged self-
service meats may be frozen in
the original store package (film
and board or tray). Make sure,
though, that there are no breaks
in the package.
For longer periods in the freezer, use special freezer wrapping materials.
Either of the following methods of wrapping is recommended:
A single moisture-vapor-proof sheet or bag which may be tied, taped, heat-sealed, or
folded. This single sheet should be strong enough to resist puncturing and tearing.
Or a double wrap consisting of:
a. An inner wrap of moisture-vapor-proof paper, cellophane, pliofilm, aluminum
foil, or other special freezer storage types of packaging materials available on the
market. (Ordinary waxed paper is not moisture-vapor-proof and therefore is not
satisfactory.)
b. An outer wrap of special packaging material or heavy wrapping paper. If an
outer wrap of high heat insulating value is used (several thicknesses of wrapping
paper, for example), the meat should be inner wrapped and frozen before the outer
wrap is applied.
Meats wrapped in ordinary market paper should be unwrapped and then
rewrapped for freezing as outlined here.
A satisfactory method of making a package for freezing is as follows:
1. Use enough paper so the edges may be folded down at least three times.
2. Place the meat in the center of the paper.
3. Separate individual servings (such as steaks, chops, or ground meat patties) with
sheets of freezer paper so they will come apart easily before cooking.
4. Bring two edges of paper together above the meat and fold down in 1/2-inch
to 1-inch folds until the paper is tight against the meat.
5. Press the wrap closely to the meat to force out air.
6. Seal edges carefully with freezer tape, or fold over ends at least twice and tie
securely.
Mark each frozen meat package to show contents, number of servings and date
of freezing.
MAIN DISHES- -
MEAT, SEAFOOD, POULTRY
JUST A MINUTE Sarah Kelso
CAAP Staff
seconds in i t ,
refuse i
hoose i
i must suffer if Ilose i t ,
Gi ve account if Iabuse i t .
Just a ti ny, little mi nut e. . . .
Ruf o t o r n i K / Tc i n i f
- w w . ^ / / *
But, eternity is in i t .
To look up and not down,
To look forward and not back,
To look out and not i n, and
To lend a hand. James Wallace
Juvenile Center
Resolve to be tender with the young, compassionate with the aged,
sympathetic with the striving, and tolerant with the weak and the
wrong.
Sometime in life you will have been al l of these. Julia Holland
Martin Luther King Academy
APPLE AND FRANKS SCALLOP Mary Virginia Murry
Indiana Boys
1
School
2 apples (Jonathan or Golden 3/ 4 c. apple juice
Delicious), about 1 1/4 lbs. 1 tsp. lemon juice
1 l b. frankfurters 3 Tbsp. brown sugar, firmly
3 Tbsp. margarine packed
2 medium onions, cut in 1/2 tsp. salt
1/4" slices
In hot butter in a large skillet saute onion slices until
golden, about 5 minutes. Core unpared apples and thinly slice
directly into skillet. Cut frankfurters into thirds, add to onion-
apple mixture. Stir in apple j ui ce, lemon j ui ce, brown sugar and
salt. Cover and simmer about 15 minutes until apples are tender
and frankfurters are puffed. Arrange on heated platter and serve
with rice or potato patties. Makes 4 - 6 servings.
13
AUTUMN' S BEST POT ROAST Anna Roberts, IPS
(Or anytime)
1 boneless chuck pot roast 1 bay leaf
(about 4 lbs.) 2 tsp. salt
2 large carrots, pared and 4 peppercorns
grated 1 c. water
1 large tomato, chopped 2 Tbsp. all-purpose flour
Brown beef in its own fat in large, heavy kettle or Dutch
oven. Add carrots, tomato, onion, bay leaf, salt, peppercorns and
water. Bring to boiling, then cover tightlv. Simmer 2 to 2 1/2
hours, or until beef is tender. Remove to neated serving platter to
keep hot while making gravy.
Strain liquid into a 4 cup measure, pressing vegetables
through a sieve. Let stand about 1 minute or until fat rises to the
top. Skim off fat and return 2 tablespoons of fat to the kettl e.
Blend 2 tablespoons flour into the f at . Add water to the liquid, if
necessary, to make 2 cups. Stir the liquid mixture into the flour
mixture in the kettl e. Cook and stir the gravy until it thickens,
then let it bubble 3 minutes. Makes 6 servings, plus enough for a
bonus meal.
BARBECUED BOLOGNA Martha Rav
3 lb. piece of bologna 1 tsp. onion salt
1/2 c. white vinegar 1 tsp. salt
1/4 c. butter 1/4 tsp. pepper
1 Tbsp. chili sauce 1/2 tsp. poultry seasoning
1 tsp. brown sugar
Center bologna on spit and fasten securely. Combine
al l other ingredients in small saucepan. Bring to boil over moderate
heat, about 5 minutes. Brush entire surface of bologna generously
with sauce. Baste bologna frequently with sauce during cooking
period. Gri l l over moderate heat on rotating spit, about 30 minutes.
BEEF BURGERS IN WINE Virgil McGraw
Noble I, MCARC
1 l b. ground chuck 2 (1") cinnamon sticks, broken
1 1/2 tsp. salt 1 c. Burgundy wine
4 whole cloves
1/2 tsp. nutmeg
Brown ground chuck patties in small amount of f at . Mi x
spices in wine and pour over burgers in skillet after fat is drained off.
Cover skillet and simmer until meat is well cooked.
14
BEEF POT PIE Kathryn Burns
Noble II, MCARC
2 lbs. round steak, cubed 2 medium carrots, sliced or diced
6 potatoes, cubed 1 tsp. salt
2 medium onions, sliced 1/3 tsp. pepper
flour to thicken
Peel and cube potatoes. Peel and slice onion very
thi n. Peel and slice carrots or dice fi ne. Roll each piece of meat
in the seasoned flour. Place in a deep casserole baking dish. Add
the vegetables, seasoned to your taste. Fill the dish almost to the
top with boiling water. Cover and bake for 2 hours at 325 degrees.
Remove cover and bake for 1 hour longer until potatoes are brown.
Serves 6.
BEEF ROAST IN PRESSURE COOKER Dorothy Berry, Staff
1 c. water 1/2 tsp. garlic salt
1/4 c. oil 1 tsp. meat tenderizer
1 beef roast ( 5 - 6 lbs.) 2 Tbsp. Worcestershire sauce
1 medium onion 2 Tbsp. A- l Sauce
1/2 tsp. salt flour
1 Tbsp. pepper
Wash meat, sprinkle both sides with dry ingredients,
then sprinkle sparingly with flour. Get oil hot in pressure cooker,
then place roast in and brown good on both sides with lid off.
Cut up onion and place in cooker. Pour on A- l and
Worcestershire sauces. Pour in water and immediately put top on
cooker. Let cook for 1/2 hour, according to pan instructions. If
desired, potatoes can be added later for quicker cooking.
BOILED DINNER WITH CORNED BEEF Beaulah Mosley
2 lbs. corned beef 6 small onions
3 carrots 1/2 medium size head of cabbage
6 small parsnips salt to taste
6 medium potatoes
Cover corned beef with cold water and heat to boiling,
then reduce heat. Cover kettle and simmer until beef is tender, for
2 to 2 1/2 hours. In the meanwhile, scrape carrots and parsnips and
split in half lengthwise. Pare potatoes and cut in halves. Peel
onions and cut cabbage in wedges, after removing outer leaves. Add
vegetables to kettle and cook for 20 to 30 minutes longer, or until
vegetables are tender. Add salt if needed. Makes 5 servings.
15
BOILED FRESH TONGUE WITH LEEKS Joseph Thompson
Noble I, MCARC
Leeks are popular in Europe, called "the poor man's
asparagus". They are hard to fine here but are sold in the City
Market. They give a fine flavor to soups and stews or are good al one,
served with lemon butter warm or chilled and served with a sauce
vinaigrette.
1 fresh beef tongue 4 sprigs parsley
1 onion, studded with 3 cloves 1 bay leaf
1 leek few whole black peppercorns
1 rib celery 1 Tbsp. salt
cold water to cover
Wash the tongue and place in a large kettle with al l
ingredients above. Cover and bring to a boi l . Reduce heat and
simmer until tender (1 hour to a pound of tongue). Let the tongue
cool in the broth until it can be handled. Remove from the broth.
Remove the skin by peeling, starting from the thick end. Watch for
bones, roots and gristle to take off. Return the tongue to the broth
to reheat if it is to be served hot.
The broth also can be strained to make a sweet-sour
gravy with raisins. Very good for breakfast with hot breads.
BUDGET STEAK Mary Virginia Murrv
Indiana Boys
1
School
1 1/2 lbs. boneless beef round 1/2 c. orange j ui ce, freshly
or chuck steak ( 1" thick) squeezed
1 1/2 tsp. unseasoned meat 2 tsp. instant minced onion
tenderizer freshly ground pepper
1/4 c. soy sauce
Sprinkle both sides of meat with tenderizer. Place steak
in closely fitting dish, such as a 1 quart glass baking dish. Mi x orange
j ui ce, soy sauce, minced onion and pepper. Pour over steak. Cover
dish and place in refrigerator to marinate at least 8 hours but no longer
than 2 days.
Remove from refrigerator before cooking to allow steak
to come to room temperature. Remove steak from marinade and place
on rack in shallow roast or broil pan. Place in preheated oven about
4" from the heat and broil for 8 or 9 minutes on each side for rare,
slightly longer for medium. Carve thin slices, cutting on the diagonal.
Makes 4 servings.
16
CHICKEN CACCIATORE
2 1/2 - 3 lbs. frying chicken,
cut in serving pieces
1/4 c. flour
1/4 c. Wesson oil
salt and pepper
Ada B. Sears
Juvenile Center
1 green pepper, chopped
1 can (15 oz. size) Hunt's
tomato herb sauce
Season flour with salt and pepper. Put in paper bag
and toss pieces of chicken in flour mixture to coat thoroughly. Brown
the coated chicken in hot oil in skillet. Remove pieces and place on
paper towel to drain off grease wel l . Fry chopped green pepper in
pan drippings until soft, then drain off any remaining fat. Arrange
chicken in the skillet and pour the tomato sauce over al l . Cover and
simmer for 45 minutes.
CHUCK ROAST MILANESE
1 (3 l b. ) chuck roast
1/2 tsp. Accent
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. margarine
1/8 tsp. garlic powder
Mary Virginia Murry
Indiana Boy's School
1 can (6 oz. ) tomato paste
1 c. dry red wine or bouillon
3 c. water
2 large onions, chopped
5 cloves
Sprinkle roast on both sides with Accent, salt and
pepper. Mel t butter in Dutch oven. Add roast and brown on both
sides. Add tomato paste, wine or bouillon, water, onion, cloves
and garlic powder. Cover and simmer 1 l / 2 to 2 hours, until tender.
Serve with rice
Q
Makes 6 - 8 servings.
DEVILED BEEF SLICES Anna Roberts, i PS
good.)
(Make sure you have beef left for this treat - it's that
1 egg
2 Tbsp. prepared horseradish-
mustard
6 slices cooked beef
1 c. onion-flavored crackers,
crushed (16 crackers)
shortening for frying
Beat egg with mustard in a pie plate. Place cracker
crumbs in a second pie plate (for easy crushing, place crackers in a
plastic bag and roll with rolling pin).
Dip beef in egg mixture, then into crumbs to coat
both sides. Fry in 1/4" depth of hot vegetable oil or shortening in
a large ski l l et, turning once (about 6 minutes or until coating is
crusty-golden). Makes 6 servings.
17
FRANK FRITTERS Clara Sprowl
Dip franks into batter made with 1 cup pancake mi x,
1 tablespoon sugar, 2/ 3 cup water. Fry for 2 - 3 minutes in 1" deep
fat (at 375 degrees) until brown. Drain. Insert skewers. Garnish
and serve with potato chips.
FRANKS-IN-A-BLANKET Charles R. Massev
Mi x prepared biscuit flour and roll out 1/4" thick pieces
large enough to wrap around each frank, but let franks protrude 1/2"
or more at each end. Place wrapped franks on a sheet of heavy-duty
f oi l . Turn up foil at ends and sides to secure franks. Cook 15 mi n-
utes, turning frequently.
FRENCH CHICKEN
2 1/2 or 3.1b. chicken, cut
in pieces
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. sugar
1 small can mushrooms
Julia Holland
1 onion
2 cloves garlic
1 Tbsp. Kitchen Bouquet
1 c. Sauterne wine (or nonsweet
wine)
Pepper, salt and flour chicken. Brown in ski l l et, then
put in small Dutch oven. Cut onions and garlic very fi ne. Add
Kitchen Bouquet, sugar, wine and mushrooms and j ui ce. Pour mi x-
ture over chicken and bake in oven 1 hour at 350 degrees. Remove
chicken and thicken gravy. Serve on platter of rice or mashed po-
tatoes.
GEHIRN-1S BRAINS
3/ 4 lb. brains (beef, pork
or veal)
3 eggs, slightly beaten
green onions or chive may be
added
Joseph Thompson
Noble I, MCARC
1/2 tsp. Worcestershire sauce
butter to brown
Cover brains with cold water. Let stand 30 minutes or
until colorless, then drain. Remove thick white membrane, cover
with boiling water and drain again. Combine with seasonings, sauce
and eggs, and mix wel l . Brown in butter, turning frequently with a
cooking fork, until eggs are cooked. Diced pimiento can be added
for color.
18
HAM AND FRIED RICE
3 Tbsp. butter flavor
2 eggs, beaten
1 c. ham (or pork or
chicken)
1/4 c. green onions or
chives
1/2 c. mushrooms
Joseph Thompson
Noble I, MCARC
4 c. cold cooked rice
2 Tbsp. soy sauce (or steak sauce)
2 carrots, diced fine
2 stalks celery
1 c. chopped watercress
Cook meat in oil with al l vegetables until tender only.
Turn off f i re. Add ri ce, stir well and cover for additional steaming.
Add soy sauce or sauce of your choice when ready to eat. Serves
8.
Use white pepper if avai l abl e. Rice is better if cooked
2 or 3 days ahead.
HOGSHEAD CHEESE
4 pig feet
2 pig ears
1 pig head
1 bunch celery, including tops
2 medium-sized onions, sliced
Gladys Smith
2 bay leaves
1 c. vinegar
1 tsp. black pepper
1/4 tsp. cayenne
3 Tbsp. pickling spice
Place pig parts in large pot. Add water to cover and
seasonings, except vinegar. Boil over low fire for 2 - 3 hours until
meat leaves the bones. Mince the meat coarsely and arrange in pan
or mold. Add vinegar to juice remaining in pot. Pour this liquid
over the meat in the mold. Refrigerate until mold has set. Slice
when cold and serve. Makes from 12 to 14 servings.
HUNGARIAN GOULASH
lbs. lean beef
Tbsp. fat
onions, sliced
2
1
3
1 tsp. paprika
2 green peppers, diced
Albert Shallot
University UMCCC
1 c. hot water
1 tsp. salt
1/4 tsp. pepper
2 c. cooked spaghetti, macaroni
or dumplings
Heat fat in pan, add onions, green peppers and
paprika. Cut meat into 1" cubes and brown in the hot fat. Add
hot water, salt and pepper, cover pan and let simmer until meat
is tender, adding more water if necessary. Add cooked spaghetti,
macaroni or dumplings, heat thoroughly and serve immediately.
19
LOW-CAL MEAT LOAF Joan Gee
1 l b. lean ground beef 1 tsp. salt
2 c. shredded cabbage 1 Tbsp. dried onion flakes
1 medium green pepper, 1/2 tsp. caraway seed, optional
seeded and shredded
Thoroughly combine all ingredients. Shape into round
loaf. Place accessory meat rack in crock pot. Place meat loaf on
rack. Cover and cook on high setting for 3 - 4 hours. Makes 6
servings (106 calories per 3 oz. serving). Recipe may be doubled
for larger crock pot.
MEAT LOAF 57 Josephine Chenault
1 1/2 lbs. ground beef 1/2 c. milk
1 egg dash pepper
1 c. soft bread crumbs 1 1/4 tsp. salt
3 Tbsp. Heinz 57 Sauce
Combine ingredients thoroughly. Shape in a shallow
loaf pan. Bake in 350 degree oven for 1 hour. Allow meat loaf to
cool for 5 minutes before slicing. .Makes 6 - 8 servings.
MORE, MORE Judy Swift
2 lbs. ground beef salt to taste
1/2 c. chopped onion 1/4 tsp. pepper
1/4 c. chopped green pepper 1 Tbsp. chili powder
1 can corn, drained 1/4 c. Parmesan cheese
1 (8 oz. ) pkg. egg noodles 1 large pkg. Cheddar cheese,
shredded
2 cans tomato sauce
Brown ground beef, salt, onion, pepper, chili powder
and green pepper. Add corn. Add cooked noodles. Simmer 15 mi n-
utes, slowly adding the tomato sauce. Pour into casserole and top with
cheeses. Bake 25 minutes at 325 degree oven. Serve with a tossed
salad and garlic bread.
NEW ENGLAND BOILED DINNER Albert Shallot
University UMCCC
3 lbs. corned beef 1 small head cabbage
water 6 medium potatoes
3 medium parsnips 4 medium onions
3 medium carrots salt
2 medium turnips pepper
20
Wash meat well in cold water. Place meat in pot,
add water to cover. Cover pot and simmer for 4 hours or until t en-
der. An hour before serving, slice parsnips, carrots and turnips
lengthwise. Add cut cabbage in quarters. A half hour before
serving add cut potatoes and onions to the pot. Arrange vegetables
around the meat to serve.
OVEN BEEF STEW Sally Sutherlin
1 1/2 l b. beef, cubed 4 carrots, cut in pieces
2 tsp. salt 2 onions, cut in 1/2" slices
1/2 tsp. basil 1 can tomato soup
1/4 tsp. pepper 1/2 soup can water
2 stalks celery, cut in pieces 3 potatoes, diced
In 3 quart casserole put meat in bottom (DO NOT
brown meat). Top meat with all vegetables except the potatoes.
Mi x soup and water and pour over meat and vegetables. Bake at
300 degrees for 3 hours. Add potatoes and bake for 45 minutes
longer.
PORK CHOPS FOR TWO Julia Holland
Brown three nice thick pork chops quickly in the
skillet. Season with salt and pepper. Pour 1 cup milk over the chops.
Cover and cook for 30 minutes in the oven.
SALISBURY STEAKS IN WINE SAUCE Jeanne Luna
Program Director
1 1/2 lbs. lean ground beef 1 c. tomato juice or milk
1/2 l b. ground pork 2 Tbsp. fat
1/4 c. chopped onion 1 Tbsp. flour
1 c. quick-cook oats 1 bouillon cube dissolved in
2 tsp. salt 1 c. boiling water
1/4 tsp. pepper 1/2 c. sherry wine (cooking sherry)
1 tsp. Worcestershire sauce
1 can (4 oz. ) mushroom pieces
Combine first 8 ingredients, mix thoroughly and form
into 8 oval patties. Place in melted fat and brown on botn sides.
Remove to platter. Add flour to remaining f at , then bouillon cube
and water. Stir until it makes smooth gravy. Add mushrooms and
sherry. Place steaks in gravy and cook 15 or 20 minutes. Serves 8.
21
SKILLET BEEF WITH CABBAGE Clara Sprowl
1 1/2 lbs. cabbage 1/2 tsp. salt
1 onion, sliced dash pepper
4 Tbsp. butter 4 servings sliced, cooked roast
beef
Cut cabbage in quarters, wash and dry. Chop f i ne.
Cook, covered, in salt water. Drain. Saute with onions in 3 tabl e-
spoons butter until tender. Season with salt and pepper. Saute beef
gently in remaining butter until very hot. Place on platter, top with
cabbage and any drippings.
SKILLET DINNER Mary Kingery
4 pork chops (floured) 2 Tbsp. cooking oil
2 medium-sized onions, sliced 1/2 c. water
4 potatoes, peeled and cut in salt and pepper to taste
half
1 can mushroom soup, diluted
with 1 can of water
Heat cooking oil in deep skillet. Add pork chops and
brown slightly on both sides. Add 1/2 cup water and cover, then
simmer about 15 minutes. Cover chops with sliced onions. Cover
pan again and simmer 5 minutes. Add potatoes and diluted mushroom
soup. Cover and let cook until chops and potatoes are tender. Serve
hot. Salt and pepper can be added when eaten. Serves 4.
SOUTHERN MARYLAND STUFFED HAM Nanci Morris
CAAP Staff
8 lb. ham 2 c. chopped celery
2 c. cabbage, shredded 1/8 tsp. powdered garlic
1 l b. kale 1 Tbsp. black pepper
1 l b. mustard greens 1 Tbsp. red pepper
5 large chopped onions 1 Tbsp. dry mustard
Cut vertically through top of ham, making pockets. Fill
with stuffings of greens. Remainder of greens goes on top of ham
(seasonings should be mixed with greens). Sew ham in cloth bag and
cook 20 minutes to the pound. Cool ham in pot liquor and serve cold.
STRETCH-THE-HAMBURGER Roberter Brower
1 1/2 lbs. hamburger 2 Tbsp. onion flakes
1 large potato, peeled and salt and pepper
grated
22
Combine ingredients and form into patties. Brown
in skillet on both sides. Cover and cook over low heat for about
30 minutes. Then uncover and cook a few more minutes.
STUFFED ROLL OF BEEF Esther Whitfield
Noble II, MCARC
1 l b. sirloin or round steak 1 tsp. salt
1 stalk celery, chopped 1/4 tsp. pepper
1 onion, chopped 2 Tbsp. flour
2 Tbsp. butter or fat 2 c. water or stock
1 1/2 c. spaghetti, cooked
Wipe meat with cold, damp cloth. Mi x other ingred-
ients. Spread on meat. Roll like a jelly rol l . Sprinkle with flour.
Put in covered baking dish and top with melted butter. Cover and
bake in 350 degree oven for 2 hours. Put out on serving platter.
Make a gravy with flour and remaining pan liquid. Pour over meat
and serve. Serves 6.
TALARINIA Mildred Schwartz
1 lb. hamburger 1 can whole corn
1 can tomato soup several slices American cheese
1 small box spaghetti onion and garlic if desired
Fry hamburger and onion. Pour off grease. Put
spaghetti in boiling water and cook until tender. Drain off water.
Add corn, tomato soup, cooked spaghetti to the hamburger in the
ski l l et. Add slices of cheese and bake until cheese is melted.
CHILI
1 l b. ground round or chuck 4 Tbsp. chili powder
1 large onion, chopped 2 c. tomato juice
2 Tbsp. shortening 1 tsp. Tabasco
1 1/2 tsp. salt 2 cans chili beans
1 Tbsp. sugar 1 c. water
Brown meat and onions in shortening. Add the cup
of water and tomato j ui ce. Add other ingredients except beans and
simmer for 1 hour. Add beans. (Add more chili powder if hotter
chili is desired.)
GREEN ENCHILADAS
1 doz. tortillas, cut up 1 small can chopped green chilies
1 can cream of mushroom soup 1/2 c. grated longhorn cheese
(Cont.)
23
1 can cream of chicken soup 1 c. milk or water
Mi x al l together and bake at 350 degrees for 30 to 40
minutes.
SEVICHE - CEV1CHE (Mexico)
Cut 1 pound mackerel (or any white fish) fillets into
small squares and put them in a bowl with 1 cup fresh lime or lemon
j ui ce, or enough to cover the fish. Let the fisn marinate in the r e-
frigerator for about 3 hours, or until it is opaque. Drain the fish and
add 1 large tomato (about 1/2 pound), peeled and seeded and chopped,
1/4 cup olive oi l , 1 tablespoon minced celantro, 1/4 cup minced dry
onion, 1 teaspoon oregano and salt and freshly ground pepper to taste.
Toss the mixture lightly, place in serving bowl and serve with tooth-
picks.
CHILI TOMATO TACOS
1 l b. ground beef 3 1/2 c. hot water
1 pkg. Hamburger Helper mix 2 Tbsp. instant minced onion
20 taco shells 2 c. shredded lettuce
cheese (about 4 oz. ) 2 or 3 medium tomatoes, chopped
Brown ground beef in 10" skillet, drain. Stir in water,
macaroni sauce mix and onion. Heat to boi l i ng, stirring constantly.
Reduce heat, cover and simmer 12 to 15 minutes, stirring frequently.
Uncover and cook to desired consistency. Heat taco shells as directed .
on package of Hamburger Helper. Fill shells with meat mixture, l ettucej
cheese and tomato. Top with your favorite hot sauce. 20 tacos.
No man ever sank under the burden of today. It is when
tommorrow's burden is added to today's burden that the weight is more
than a man can stand. - . - .
Ora Lee Quarles
24
Vl Dish
erh
To preserve leftover egg yolks for future use. place them into a small bowl and add
t wo tablespoons of salad oil. Then put into refrigerator. The egg yolks wi l l remain
soft and fresh, and egg yolks kept in this way can be used in many ways.
You may determine the age of an egg by placing it in the bottom of a bowl of cold
water. If it lays on its side, it is strictly fresh. If it stands at an angle it is at least three
days old and ten days old if it stands on end.
To keep egg yolks from crumbling when slicing hard-cooked eggs, wet the knife
before each cut.
Bread crumbs added to scrambled eggs wi l l improve the flavor and make larger
helpings possible.
A tablespoon of vinegar added to the water when poaching eggs wi l l help set the
whi tes so they wi l l not spread.
When cooking eggs it helps prevent cracking if you wet the shells in cold water
before placing them in boiling water.
A dd a little vinegar to the water when an egg cracks during boiling. It wi l l help seal
the egg.
Meringue wi l l not shrink if you spread it on the pie so that it touches the crust on
each side and bake it in a moderate oven.
When you cook eggs in the shell, put a big teaspoon of salt in the water. Then the
shell won' t crack.
Set eggs in pan of warm water before using as this releases all whi t e from shells.
E gg whi tes for meringue should be set out to room temperature before beating,
then they can be beaten to greater volume.
If you want to make a pecan pie and haven't any nuts, substitute crushed cornflakes.
They wi l l rise to the top the same as nuts and give a delicious flavor and crunchy
surface.
To prevent crust from becoming soggy wi t h cream pie. sprinkle crust wi t h powdered
sugar.
Cut drinking straws into short lengths and insert through slits in pie crusts to pre-
vent j uice from running over in the oven and permit steam to escape.
Put a layer of marshmal l ows in the bottom of a pumpki n pie. then add the fi l l i ng.
You wi l l have a nice toppi ng as the marshmal l ow wi l l come to the top.
If the j uice from your apple pie runs over in the oven, shake some salt on it, whi ch
causes the j uice to burn to a crisp so it can be removed.
Use cooking or salad oil in waffles and hot cakes in the place of shortening. No extra
pan or bowl to melt the shortening and no wai ti ng.
MAIN DISHES
CHEESE, EGG, SPAGHETTI, CASSEROLE
A TABLE BLESSING Stella White
Be with us, Lord, as we share this meal together.
Nourish our hearts with your love,
our bodies with your love,
our minds with your light,
our souls with your spirit.
Thank you, Lord. In your presence we are blessed.
BROCCOLI CASSEROLE Etta Johnson
1 pkg. chopped frozen broccoli 1 c. Minute rice
1 medium onion, chopped fine 1 can cream of mushroom soup
4 Tbsp. margarine 1 (8 oz. ) j arCheez Whiz
Let broccoli thaw until it can be separated with a
fork. Saute chopped onion in butter. Add the ri ce, mushroom soup
and cheese. Add the broccoli and mix wel l . Bake in lightly greased
casserole for 25 minutes at 350 degrees.
BROCCOLI CASSEROLE Clarice Moss, IBS
1 stick margarine 1 can mushroom soup
1 c. chopped onions 1 roll Kraft garlic cheese
2 c. chopped celery 1 c. toasted bread crumbs
2 (10 oz. ) pkgs. frozen (croutons)
broccoli, chopped
1 small can mushrooms
Hint: Let the broccoli thaw slightly so it can be
chopped easily.
Saute onions in melted margarine, add the celery,
broccoli, mushrooms, soup, cheese and 1/2 cup bread crumbs.
Simmer 15 minutes, then pour into buttered casserole. Spread rest
of bread crumbs on top of mixture and bake at 350 degrees for 30
minutes. This dish can be frozen if desired.
BROCCOLI-RICE CASSEROLE Judy Yoho
2 c. chopped broccoli, frozen 1 can Cheddar cheese soup
1 box Minute rice 1 can celery soup
(Cont.)
25
1 jar Cheez Whiz
Cook broccoli and partially drain. Mi x soups together
and add in broccoli and ri ce. Top with globs of Cheez Whiz and
bake for 45 minutes at 350 degrees.
BUTTER BEAN CASSEROLE Mary Sanders
1 (#2) can butter beans 1/2 c. minced onions
1 l b. ground beef 1/2 c. green peppers
1 c. ketchup
Brown ground beef with onion, peppers and ketchup and
simmer about 15 minutes. Drain butter beans and add to mixture. Add
bean liquid if desired. Bake 20 minutes in 350 degree oven.
CHICKEN CASSEROLE Judy Yoho
2 chicken breasts, cooked 3 slices bread
and diced 1/4 c. melted butter
1 can chicken noodle soup 1 beaten egg
1 can cream of chicken soup
Mi x two cans of soup together and add in beaten egg.
Add chicken, bread and pour melted butter over al l . Mi x together
and bake for one half hour at 375 degrees.
CORN BREAD RING James Wallace
Juvenile Center
1/2 l b. hamburger 1 small can whole corn, drained
1 small box corn bread mix onion and catsup
In bottom of casserole scramble hamburger with onion
and catsup as desired. With spoon, shape into ring. Pour drained
corn into center of ring. Mi x corn bread according to box directions
and spread on top carefully. Use baking time and temperature stated
on box. When done, turn upside down on platter to serve.
This is a quick, easy and inexpensive dish for luncheons,
tasty and so pretty.
GREEN BEAN CASSEROLE Joseph Thompson
Noble I, MCARC
2 pkgs. frozen French-style 1 can bean sprouts (1 l b. 3 oz. )
green beans, thawed drained
1 tsp. salt 2 cans cream of mushroom soup
1 can water chestnuts (8 oz. ) 1 can French-fried onions,
drained and sliced crumbled
26
Place half of the beans in a casserole and sprinkle
with 1/2 teaspoon salt. Add water chestnuts and bean sprouts.
Spread one can of soup on top. Add second package of green beans,
rest of salt and spread with second can of soup. Bake in 350 degree
oven for 20 minutes. Sprinkle with the French fried onions and bake
for 10 more minutes.
This casserole can be made early, baked later.
RIPE OLIVE AND EGG SALAD Julia Holland
5 hard cooked eggs, chopped 2 Tbsp. mayonnaise
1 can ripe olives (4 1/4 oz. ) 1/2 tsp. salt
Blend al l ingredients together (stuffed green olives
may be substituted for ripe olives). Serve on lettuce. This also
makes an excellent sandwich f i l l i ng.
SMOKED TURKEY AND EGGS Julia Holland
Top a warm toasted English muffin with a slice of
smoked turkey and then a heap of soft scrambled eggs. Cover with
about 3 tablespoons warm Hollandaise sauce and a sprinkle of chopped
chives.
MACARONICASSEROLE Margaret Carr
Juvenile Center
1 l b. hamburger 1 can tomato puree
2 onions, chopped cooked macaroni (1 pkg.)
Cook macaroni according to directions on box. Wash
and drain. Brown hamburger in skillet with onions. Drain fat and
mix with cooked macaroni. Add tomato puree. Place in casserole,
sprinkle top with cracker crumbs (to brown) if desired. Also add
cheese if desired. Bake in 350 degree oven until bubbly.
SPAGHETTISAUCE Clara Sprowl
Brown 2 lbs. hamburger and add: 2 large onions,
chopped f i ne, 4 sticks celery, chopped, 1/2 teaspoon each celery,
garl i c, 5 - 6 bay leaves, large can of tomatoes, 3 cans tomato sauce,
1 package onion soup mi x, thyme, oregano, paprika, salt to taste.
Simmer 4 - 5 hours. Add musnrooms when nearly done.
FIESTA CASSEROLE
Brown 1 pound hamburger. Add 1 chopped onion
and cook until tender. Add 2 teaspoons salt, 1 clove garlic or garlic
(Cont.)
27
powder, 1 cup shredded Longhorn Cheddar cheese, 1 can kidney
beans, 1 can chili (no beans) and 1 (
#
2 1/2) can tomatoes. Bring to
boi l . Put a layer of tortillas in an oblong cake pan. Cover with
hamburger sauce. Repeat twi ce. Cover with grated Jack cheese or
Cheddar cheese. Bake in a 400 degree oven for 20 minutes.
CHILI CASSEROLE
1 1/2 l b. ground beef
1/2 tsp. onion salt
1/2 tsp. pepper
1 medium can tomato sauce
rice
1/2 tsp. chili powder
1/2 tsp. garlic salt
1 tsp. salt
1 medium can small red beans
Prepare ri ce.
Mi x seasonings and ground beef in a skillet and brown.
Add tomato sauce and small red beans and one tomato sauce can of
water. Simmer about 20 minutes. Serve over ri ce. .Makes 5 servings.
SOUTH OF THE BORDER CASSEROLE
3 oz. cream cheese
1/2 c. sour cream
3 Tbsp. diced green chili
1 (16 oz. ) can chili beans
2 c. corn chips
1/2 c. grated sharp cheese
3/ 4 c. cottage cheese
3 Tbsp. minced green onion
1/4 tsp.salt
2 1/4 oz. can sliced ripe olives
1/2 c. crushed corn chips
Preheat oven to 350 degrees.
1. Blend cream cheese, cottage cheese until smooth.
Add sour cream, onion, chilies and mix.
2. Combine chili beans with olives.
3. Layer in 1 1/2 quart buttered casserole in this order:
1 cup corn chips, cheese mix, 1 cup corn chips, cheese olive mixture.
Sprinkle with crushed chips.
4. Bake 25 minutes. Remove from oven, sprinkle with
cheese and bake 5 to 8 minutes longer t i l l cheese melts. Makes 6
servings.
QUICK TAMALE PIE
1 diced onion 1 l b. ground beef
2 large tamales 1 can (7 oz. ) corn
1 can (1 l b. ) firmly packed 4 1/2 oz. can sliced ripe olives
tomatoes, drained (3 1/4 c. ) 1/2 l b. grated Cheddar cheese
Brown meat and onion. Cut up tamales and mix al l
28
ingredients except cheese. Put in greased 2 quart casserole. Sprin-
kle cheese on top. Bake uncovered in 350 degree oven for 1 hour.
Serves 8.
QUICK ENCHILADA CASSEROLE
1 l b. Jack cheese 1 l b. Longhorn cheese
1 doz. corn tortillas (torn into 1 large can Las Palmas chili
fourths) sauce (red)
1 medium onion, minced 1 can minced black olives
Grate cheese. Lightly grease casserole.
Cover bottom of casserole with sections of tortillas so
that it is covered. Sprinkle half of Jack and half of Longhorn cheese
over the tortillas, sprinkle half of the minced onions and olives over
the cheese. Top this layer with more tortilla pieces. Make another
layer the same as the first, ending with tortillas. Slowly pour chili
sauce over entire casserole, giving it an opportunity to sink i n. Bake
at 350 degrees for 35 minutes. Serves 8.
One pound of browned ground beef can be added for
beef enchiladas - reduce cheese.
MEXICAN CHICKEN
4 chicken breasts 1 can green chili salsa
1 can cream of mushroom soup 1 can cream- of chicken soup
1 c. evaporated milk 3/ 4 c. grated cheese
1 pkg. Doritos
Wrap chicken in foil and bake 1 hour at 350 degrees.
Bone and shred.
Mi x salsa, soups and milk. Butter 9"xl 3" casserole
and layer with Doritos, chicken, soup mixture and cheese. End
with cneese. Refrigerate a minimum of four hours. Bake 1 1/4 hours
at 325 degrees, covered. Uncover the last 15 minutes.
CHICKEN TORTILLA CASSEROLE
6 whole chicken breasts (or 1 1 doz. corn tortillas, cut in
chicken) 1" squares
1 can cream of mushroom soup 1 can cream, of chicken soup
1 tsp. chicken concentrate 1 c. milk
1 onion, grated (chopped) 1 (7 oz. ) can green chili salsa
1 l b. Cheddar cheese, grated
Bake chicken for 1 hour at 400 degrees or until tender.
Bone and cut into large pieces. In blender mix soups, milk and salsa.
(Cont.)
29
Butter a large shallow baking dish, pour in small amount of juice from
baked chicken. Make a layer of tortillas, of chicken and of soup
mix. Sprinkle with some cheese. Continue with layers, ending with
soup mix. Top with remaining cheese. Bake at 350 degrees for 45
minutes. Serves 6 - 8 .
Duty makes us do things wel l , but love makes us do them beautifully.
Sarah Kelso
CAAP Staff
He who gives a child a treat
Makes joy-bells ring in Heaven's street. James Wallace
Juvenile Center
Iwi l l be the kind of friend Iwould want someone to be to me.
Lillian Percy
30
UYING GUIDE
Fresh vegetables and fruits
Experience is the best teacher in choosing quality but here are a few pointers on
buying some of the fruits and vegetables.
ASPARAGUSStalks should be tender and firm, tips should be close and compact.
Choose the stalks with very little whitethey are more tender. Use asparagus
soonit toughens rapidly.
BEANS, SNAPThose with small seeds inside the pods are best. Avoid beans with
dry-looking pods.
BERRIESSelect plump, solid berries with good color. Avoid stained containers,
indicating wet or leaky berries. Berries such as blackberries and raspberries with
clinging caps may be underripe. Strawberries without caps may be too ripe.
BROCCOLI, BRUSSELS SPROUTS. AND CAULIFLOWERFlower clusters on
broccoli and cauliflower should be tight and close together. Brussels sprouts
should be firm and compact. Smudgy, dirty spots may indicate insects.
CABBAGE AND HEAD LETTUCEChoose heads heavy for size. Avoid cabbage
with worm holes, lettuce with discoloration or soft rot.
CUCUMBERSChoose long, slender cucumbers for best quality. May be dark or
medium green but yellowed ones are undesirable.
MELONSIn cantaloupes, thick close netting on the rind indicates best quality.
Cantaloupes are ripe when the stem scar is smooth and space between the netting
is yellow or yellow-green. They are best to eat when fully ripe with fruity odor.
Honeydews are ripe when rind has creamy to yellowish color and velvety texture.
Immature honeydews are whitish-green.
Ripe watermelons have some yellow color on one side. If melons are white or pale
green on one side, they are not ripe.
ORANGES, GRAPEFRUIT, AND LEMONSChoose those heavy for their size.
Smoother, thinner skins usually indicate more juice. Most skin markings do not
affect quality. Oranges with a slight greenish tinge may be just as ripe as fully
colored ones. Light or greenish-yellow lemons are more tart than deep yellow ones.
Avoid citrus fruits showing withered, sunken, or soft areas.
PEAS AND LIMA BEANSSelect pods that are well-filled but not bulging. Avoid
dried, spotted, yellowed, or flabby pods.
ROOT VEGETABLESShould be smooth and firm. Very large carrots may have
woody cores, oversized radishes may be pithy, oversized turnips, beets, and parsnips
may be woody. Fresh carrot tops usually mean fresh carrots, but condition of leaves
on most other root vegetables does not indicate degree of freshness.
SWEET POTATOESPorto Rico and Nancy Hall varietieswith bronze to rosy
skinsare soft and sweet when cooked. Yellow to light-brown ones of the Jersey
types are firmer and less moist.
VEGETABLES
GROCERY LIST James Wallace
Juvenile Center
6 cans of peas - pleasing personality, presence, promptness, pre-
paration, perseverance, purity.
3 squash - squash gossip, squash critism, squash indifference.
6 heads of lettuce - let us be fai thful , let us be unselfish, let us be
l oyal , let us be true, let us l ove, let us not be weary in wel l -doi ng.
No shopping is complete without turnips: turn up for
important meetings, turn up with a smile, turn up with new ideas,
turn up with determination to make everything count for something
worthwhile.
VITAMIN ALPHABET Gustava Crawford
Noble II, MCARC
A - is for Plants, bright yellow and green
That keep eyes healthy
And night sight keen.
B - is for Beans, for oats and for peas,
That smooth fretted nerves
And put them at ease.
C - for Fresh Fruit from field and trees, to
Keep the body protected
And scurvy free.
D - is the Agent for energy growth,
allaying decadence, old age, or both.
Eating wisely and wel l ,
The vitamin way,
Wi l l make you healthy
Efficient and gay.
BAKED CORN PUDDING Julia Holland
Martin Luther King, CCC
2 pkgs. frozen corn (10 oz. 1 Tbsp. sugar
size) thawed and drained dash nutmeg
3 eggs, well beaten 2 Tbsp. melted butter
(Cont.)
31
1 fcp. grated onion 2 c. light cream
1/4 c. unsifted all-purpose flour 1 can pimientos (4 oz . ) ,
2 tep. salt drained and coarsely chopped
1/4 tsp. white pepper
Preheat oven to 325 degrees. Lightly grease a 1 1/2
quart shallow baking dish.
In large bowl combine corn, eggs and onion. Mi x wel l .
Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mix-
ture. Add butter, cream and pimientos. Mi x wel l . Pour into pre-
pared dish. Set dish in pan. Pour hot water to 1" depth around dish.
Bake uncovered 1 hour or until the pudding is firm and knife inserted
in center comes out clean. Serve hot. Cut into squares. Makes 8
servings.
BAKED CORN PUDDING Nanci Morris
CAAP Staff
1 can corn 2 eggs
1/2 tsp. salt 3 Tbsp. sugar
1/2 c. milk 2 tsp. baking powder
Butter a quart casserole dish. Mi x corn, eggs and sugar
in deep dish. Beat baking powder into milk in a cup (hold cup over
deep dish as you beat as mixture wi l l "f i zz") . Mi x together and pour
into the casserole dish. Bake 20 minutes at 350 degrees.
CORN FRITTERS James Wallace
Juvenile Center
2 c. corn 1/2 tsp. salt
2 level tsp. baking powder 1/2 c. milk
1 c. flour 1 Tbsp. melted fat
Sift dry ingredients thoroughly. Put in shortening and
add milk and corn. Beat well and fry like fritters in hot f at .
DUTCH POTATOES Albert Shallat
University UMCCC
4 - 5 medium potatoes 6 Tbsp. canned milk
1 large onion 6 slices bacon
Put a layer of sliced raw potatoes in greased baking
dish. Add condensed milk and 3 tablespoons water. Cover potatoes
with sliced onion and 3 slices of bacon. Season with salt and paprika
to taste. Make a second layer with same ingredients. Add cracker
or bread crumbs to the top if so desired.
32
FROZEN CUCUMBER SLICES Mary Riley
2 quarts thinly sliced cucumbers 1 1/2 c. sugar
2 Tbsp. salt 1/3 c. vinegar
Dissolve salt in enough water to cover the cucumbers.
Let set for 2 hours. Drain. Mi x sugar and vinegar together thoroughly.
Cover the cucumber slices with this mixture. Put in containers and
freeze.
JULIENNE POTATOES WITH SAVORY SAUCE Gustavo Crawford
Noble II, MCARC
2 c. potatoes, cut in strings 1 small onion
1 tsp. mixed herbs 2 Tbsp. fat
2 tsp. flour 1 tsp. salt
1 c. milk pepper
grated cheese
Cut and pare potatoes into long strips. Cook in
boiling water until tender. Drain and turn potatoes into a warm
serving dish. Brown the onion (chopped) and herbs in the hot f at .
Add the flour to skillet, stirring thoroughly. Add mi l k, salt and
pepper to the mixture and cook in a double boiler for 20 minutes.
Strain the liquid and pour the strained broth over the cooked po-
tatoes. Sprinkle with grated cheese and serve. Makes a good
luncheon dish.
MASHED POTATO CAKES Albert Shallot
University UMCCC
2 c. mashed potatoes shortening
1 egg salt and pepper
Combine potatoes and beaten egg, add salt and pepper
to taste. Shape into 6 round cakes, about 1/4" thick. Brown cakes
on both sides in shortening.
ORANGE GLAZED SWEET SPUDS James Wallace
Juvenile Center
Heat corn syrup with grated orange rind and pour over
cooked, sliced sweet potatoes. Bake in a moderate oven for 20 - 30
minutes, or until potatoes are gl azed. Baste several times during the
baking.
RAW POTATO PATTIES Joseph Thompson
Noble I, MCARC
6 large potatoes, grated 1 Tbsp. flour
1 medium-size onion, grated 1 Tbsp. fine cracker crumbs
(Cont.)
33
3 eggs, wel l beaten 1 t sp. sal t , i f desired
Drai n potatoes wel l i n si eve by pressing out wat er . Put
i nt o mi xi ng bowl and add other i ngredi ent s. Sti r unt i l wel l mi xed.
Drop by tablespoons i nt o hot f at , smooth i nt o patties and f ry sl owl y
unt i l gol den br own. Serve wi t h applesauce (see sauce r eci pe) .
SCA LLOPE D POTA TOE S E ffi e Spann
Indi anapol i s PreSchools
1 can Campbel l ' s Cheddar 4 c. t hi nl y sl i ced potatoes
cheese soup 1 small oni on, t hi nl y sl i ced
1/2 c. milk
dash of pepper
Blend soup, mi l k, pepper i n buttered 1 1/2 quart casse-
r ol e. A rrange al t ernat e layers of potatoes, oni on and soup. Season
wi t h pepper, dot top wi t h butter and spri nkl e wi t h papri ka i f desi red.
Cover and bake at 3 75 degrees for 1 hour, then uncover and bake 15
minutes more or unt i l done. Makes 4 - 6 servi ngs.
SPA N ISH RICE A l f r ed Wi l l i ams, CSH
2 c. cooked ri ce 1 Tbsp. chopped oni on
2 Tbsp. f at 2 Tbsp. chopped green pepper
Brown al l ingredients i n hot f at .
SWEET POTA TO SURPRISES A l ber t Shal l ot
Uni versi i y UMCCC
2 c. mashed cooked sweet 6 marshmallows
potatoes 1/2 c. crushed corn fl akes
1 egg shortening
1/2 t sp. sal t
Combine sweet potatoes, egg and sal t . Shape i nt o cakes
around marshmallow hal ves. Roll cakes i n corn f l akes. Fry cakes on
both sides i n hot short eni ng.
CHI LI A N D CHE E SE BA K E - BA K E D CHI LI RE LLE N OS
8 to 10 long (5 " or 6") green 10 oz. Jack cheese, grated
chi l i es (mild) 5 eggs, wel l beaten
2 Tbsp. butter 1/2 t sp. salt
1/2 tsp. pepper 1/2 tsp. cumi n powder
Roast, peel and seed the chi l i peppers. Layer them
al t ernat el y wi t h t he grated cheese i n a deep buttered 1 1/2 quart
3 4
casserole di sh. Mi x the beaten eggs, but t er , sal t , pepper and cumin
powder. Pour this mi xt ure over the peppers and cheese. Bake 3 5 t o
40 minutes at 3 5 0 degrees. This is a spi cy, souf f l e- l i ke di sh. Serves
4 - 6 .
Canned whol e green Ortega chi l i es may be substituted
for fresh ones.
DO IT N OW Li l l i an Percy
Yesterday is a cancel l ed check.
Tomorrow is a promissory not e.
Today is ready cash. Use i t .
Gum-chewer' s mout h: It goes wi t hout sayi ng. Dorothy Puyear
Chi l dren' s Guardi an Home
A ny man wi l l do. - Just gi ve me a man wi t h a mi l l i on or t wo. Or
one that is handsome, woul d happi l y do. A dashing young f el l ow
is swel l any day. Or one who is famous woul d suit me O. K . But
i f t he man shortage should get any worse Go back TO THE FIRST
LI N E OF THIS VE RSE . Dorothy Puyear
Wr i t e your extra recipes here:
3 5
36
Potatoes soaked in salt water for 20 minutes before baking wi l l bake more rapidly.
Sweet potatoes wi l l not turn dark if put in salted water (five teaspoons to one quart
of water) immediately after peeling.
Let raw potatoes stand in cold water for at least half an hour before frying to i m-
prove the crispness of french fried potatoes.
Use a strawberry huller to peel potatoes whi ch have been boiled in their 'j ackets'.
Use greased muffin tins as molds when baking stuffed green peppers.
A few drops of lemon j uice in the water wi l l whi ten boiled potatoes.
The skins wi l l remain tender if you wrap potatoes in al umi num foil to bake them.
They are attractively served in the foil, too.
If you add a little milk to water in whi ch cauliflower is cooking, the cauliflower wi l l
remain attractively whi te.
When cooking cabbage, place a small tin cup or can half full of vinegar on the stove
near the cabbage, and it wi l l absorb all odor from it.
It is i mportant when and how you add salt in cooking. To blend wi t h soups and
sauces, put it in early, but add it to meats j ust before taking from the stove. In cake
ingredients, salt can be mixed wi t h the eggs. When cooking vegetables always salt
the water in whi ch they are cooked. Put salt in the pan when frying fish.
It is easy to remove the whi te membrane from orangesfor fancy desserts or
saladsby soaking them in boiling water for five minutes before you peel them.
You can get more j uice from a dried up lemon if you heat it for five minutes in boil-
ing water before you squeeze it.
If it's i mportant to you to get wal nut meats out whol e, soak the nuts overnight in
salt water before you crack them.
If the whi ppi ng cream looks as though it's not going to whi p, add three or four drops
of l emon j uice or a bit of plain gelatin powder to it and it probably wi l l .
For quick and handy seasoning whi l e cooking, keep on hand a large shaker contai n-
ing six parts of salt and one of pepper.
Dip your bananas in lemon j uice right after they are peeled. They wi l l not turn dark
and the faint flavor of lemon really adds quite a bit. The same may be done wi t h
apples.
BREAD, ROLLS, PIES, PASTRY
May your world be beautiful and your heart happy.
Clara A. Sprowl
EASY CLEAN-UP Anna Roberts
If food boils dry while being cooked and burns the pan, boil some
baking soda and water in it and let stand overnight for cleaning.
TO SOFTEN BROWN SUGAR Muriel Gaines
Place 1 or 2 slices of fresh cut apple on top of sugar. Seal up top of
package. Sugar will become soft. A slice of bread placed on top of
the sugar will serve the same.
COOK SAVER TIP Anna Roberts
In order to cut bread more evenly, first warm the knife.
BANANA BREAD Dorothy Puyear
1/2 c. butter or margarine 2 c. flour
2 eggs 1/2 c. nuts
1 tsp. soda 3 bananas, mashed (1 c. )
Cream butter, add eggs and dry ingredients. Bake at
400 degrees for 15 minutes, then at 375 degrees until done (approx-
imately 45 minutes more). Total baking time is about 1 hour.
BOSTON CREAM PIE James Wallace
Juvenile Center
3 eggs, well beaten 2 tsp. baking powder
1 c. sugar 1/4 c. milk
1 1/2 c. flour
Mi x together eggs and sugar, then slowly stir in sifted
dry ingredients. Add milk. Bake in two layers, in moderate oven.
Cream Filling:
1 egg butter - size of walnut
1/2 c. flour 1/2 c. sugar
2 1/2 c. milk 1 tsp. vanilla (Cont.)
37
Mi x ingredients together wel l . Cook until desired thick- ^J
ness. Cool and spread between split cake layers. i |
CHESS PIE Naomi Loeb ^
4 Tbsp. flour 2 eggs
1 1/2 c. sugar 1 c. condensed milk
1 stick butter 2 tsp. vanilla
Mi x flour in sugar. Add softened butter. Mi x well and
add eggs, one at a time. Add milk and vani l l a. Bake in oven, pre-
heated to 450 degrees for 15 minutes. Then turn heat back to 325
degrees and cook until firm.
CHOCOLATE CHEESE PIE Lillian Percv
9" chocolate graham crust 3/ 4 c. light brown sugar
1 (6 oz. ) pkg. semi-sweet 1/8 tsp. salt
chocolate pieces 1 tsp. vanilla
1 (8 oz. ) pkg. cream cheese, 2 eggs, separated
softened 1 c. heavy cream, whipped
Mel t chocolate over hot (not boiling) water, cool about
10 minutes. Blend cream cheese, 1/2 cup sugar, salt and vani l l a.
Beat in egg yolks, one at a time. Beat in cooled chocolate. Blend
wel l . Beat eag whites until stiff but not dry. Gradually beat into
egg whites l / 4 cup sugar, beat until stiff and glossy.
Fold chocolate mixture into beaten egg whites. Fold
in whipped cream. Pour into chilled crust, reserving 1/4 of mixture
for decorating. Chill until filling sets slightly. With tapered spoon,
drop reserved mixture in mounds over top of pi e. Chi l l overnight.
Makes 8 servings.
Chocolate Graham Crust:
1 1/2 c. graham cracker crumbs 1/3 c. melted butter or
1/4 c. brown sugar margarine
1/8 tsp. nutmeg 1 square unsweetened chocolate
Mi x thoroughly the graham cracker crumbs, brown sugar,
nutmeg, melted butter and melted chocolate. Press crumb mixture into
9" pie pan. Chi l l until fi rm.
CORNMEAL PANCAKES Mary E. Campbell
1 c. cornmeal 1 Tbsp. butter
1/2 tsp. baking powder 3/ 4 c. boiling water
38
1/4 tsp. soda 1 1/2 tsp. vinegar
1/2 tsp. salt 1/2 c. evaporated milk
1/2 tsp. sugar 1 egg
Mi x cornmeal, baking powder, soda, salt and sugar.
Add butter and boiling water, beat until well mixed. Stir vinegar
into evaporated mi l k, then stir into cornmeal mixture. Beat in egg.
Pour batter on hot lightly greased fry pan. Cook until covered with
bubbles and brown on bottom. Turn and brown other side. Yi el d:
about 20 medium-sized pancakes.
Cinnamon Cream Syrup:
1 c. sugar 1/2 c. light corn syrup
1 tsp. cinnamon 1/2 c. evaporated milk
1/4 c. water
Mi x sugar, water and syrup in a saucepan. Stir over
medium heat until mixture comes to a boi l . Cook and stir 2 min-
utes more. Cool 5 minutes. Stir in evaporated milk. Yi el d: about
1 1/2 cups. Can be stored up to 1 week in refrigerator.
CORNMEAL PANCAKES Dorothy Berry
Staff
1 c. sifted flour 2 c. buttermilk or sour milk
1 c. cornmeal 1/2 c. water
2 tsp. baking powder 2 eggs, well beaten
1 tsp. salt
1/2 tsp. baking soda
Sift the dry ingredients into mixing bowl . Combine
the buttermilk, 1/2 cup water and eggs. Add buttermilk mixture
to dry mixture. Stir until smooth and blended. If necessary, add
more water, as batter should be thi n.
Pour 1 or 2 tablespoons of batter on hot greased griddle.
When cakes bubble, turn and brown on other side. Turn only once.
Serve hot with butter and maple syrup or honey. Makes about 2
dozen 4" pancakes.
CRACKLIN BREAD Nanci Morris
CAAP Staff
1 1/2 c. white cornmeal 3/ 4 c. flour
2 tsp. baking powder 1/2 tsp. salt
3 eggs, beaten slightly 3/ 4 c. milk
1/2 c. hot water 1/4 c. melted shortening
3/ 4 c. cracklins
(Cont.)
39
Scald cornmeal with hot water. Sift al l other dry i n-
gredients and add beaten eggs to cornmeal, alternating with milk
and dry mixture. Add shortening and the cracklins. Pour in greased
shallow pan. Bake 35 - 40 minutes at 400 degrees.
DIETER PIE CRUST Kathryn Burns
Noble II, MCARC
2 c. flour 1 tsp. salt
1 tsp. baking powder 1 tsp. vinegar
1/2 c. margarine 1 egg
3 Tbsp. water
Sift flour, salt and baking powder together. Blend in
margarine with a fork. Beat water, egg and vinegar together. Add
to the flour mixture. Recipe makes two 9" crusts.
DINNER ROLLS Kathleen Johnson
Noble II, MCARC
2 c. scalded milk 6 c. flour (enough to make smooth
1 1/2 tsp. salt dough)
4 Tbsp. sugar 1 egg
1 yeast cake, softened in 4 Tbsp. butter or shortening
1/4 c. warm water
Scald milk. Add salt, sugar and shortening, then cool.
When lukewarm, add yeast. Add flour to make a stiff batter, beat-
ing wel l . Add rest of flour, but do not make dough too stiff. Knead
dough. Put in pan and lei rise to double in size. Put dough out on
floured board and knead. Cut dough into small rolls, dip these into
melted butter and let rolls rise again until double in size. Bake in
hot oven (425 degrees).
FRENCH CHOCOLATE PIE Mary Sanders
1/2 c. butter 2 c. Cool Whip
3/ 4 c. sugar 2 eggs
2 squares Baker's unsweetened
chocolate
Cream butter with sugar. Stir in chocolate that has been
melted, then cooled. Add eggs, one at a ti me, beating 5 minutes
after each addition at high speed. Fold in Cool Whi p, that has
been thawed. Pour into a cooled, baked 9" pie shell. Chi l l until
&
firm - 2 hours, or freeze. j f l
You can use a graham cracker crust as wel l . If you wish *
you can top with Cool Whip to serve. Iused a full carton (9 oz. ) _
of topping. I
40 _
HOT WATER PIE CRUST James Wallace
(Never Fails) Juvenile Center
1 c. lard or Crisco 1/2 tsp. salt
1/2 c. hot water 3 c. flour
Pour hot water over the lard. Add salt. Stir in flour.
Put in refrigerator and chi l l .
IMPOSSIBLE PIE Mary Sanders
1/2 c. Bisquick 1 can (3 1/2 oz. ) coconut
1/2 c. sugar 1 tsp. vanilla
4 eggs^ 3 Tbsp. butter
2 c. milk
Put everything into blender and mix. Pour into 9"
pie plate that has been greased. Bake until crust sets in 400 degree
oven about 25 - 30 minutes. Serve warm or cold. Can use cinnamon
instead of coconut.
MINNIE PEARL'S LEMON CHESS PIE Joseph Thompson
Noble I, MCARC
2 c. sugar 1 Tbsp. flour
1 Tbsp. cornmeal 1/2 c. melted butter
4 large eggs 1/2 c. lemon juice
grated rind of 2 lemons
Combine all ingredients. Mi x wel l . Cook in unbaked
pie crust. Preheat oven to 325 degrees for 35 to 40 minutes. Will be
golden brown in color.
ORANGE HONEY BREAD Julia M. Grav
2 c. sifted flour 1 c. candied orange peel
1/2 c. sugar 3 Tbsp. melted shortening
1/2 tsp. salt 1/2 c. orange juice
4 tsp. baking powder
2 eggs
Sift together flour, sugar, salt and baking powder.
Beat eggs thoroughly, add orange juice. Add to egg mixture melted
shortening and orange peel . Combine dry ingredients with the egg
mixture, just enough to moisten the flour. Bake in greased loaf pan
at 350 degrees for 1 hour.
41
ORANGE SESAME MUFFINS Mi l l i e Thomson, MCARC
1 1/2 c. whole wheat flour 1 egg, beaten
1/2 c. soy flour 1/2 c. yogurt or buttermilk
1 fcp. salt 1/4 c. oil
2 tsp. baking powder 1/2 c. honey
1/4 c. whole sesame seeds 1 Tbsp. grated orange peel
Mix together flours, salt, sesame seeds and baking pow-
der. In a separate bowl , blend egg, yogurt, oil and honey together.
Stir in orange peel . Pour this mixture into the dry ingredients and
stir fust enough to moisten them. Lumps are O. K. Fill muffin tins
2/ 3 full and bake at 375 degrees about 20 minutes or until they are
golden. Makes about 9 muffins.
This is a fairly sweet muffin, very good and also nutri-
tious. One muffin contains 12 - 14 percent of daily protein requirement.
PARTY ROLLS Anna L. Roberts
3 - 4 c. all-purpose flour 1/4 c. shortening, butter or
1/4 c. sugar margarine
1 pkg. active dry yeast 1 tsp. salt
3 /4 c. milk
1 egg
(About 3 1/2 hours before serving:)
In a large bowl combine 1 cup flour, sugar and salt and
yeast. In small saucepan over low heat, heat mi l k, 1/4 cup water and
shortening until very warm (120 to 130 degrees). The shortening does
not have to melt. With mixer at low speed gradually pour liquid into
dry ingredients. Beat in egg. Increase speed to medium, beat 2 min-
utes, occasionally using rubber spatula to scrape sides of bowl . Beat
in 1/2 cup flour or enough additional flour (about 1 1/4 cups) to make
a stiff dough.
(2) Turn dough onto lightly floured surface and knead
until smooth and elastic, about 10 minutes. Shape dough into ball
and place in large greased bowl , turning dough over so all sides are
greased. Cover with towel . Let rise in warm place (80 - 85 degrees)
away from draft, until doubled when two fingers pressed lightly into
dough leave a dent.
(3) Punch down dough by pushing down the center of
dough with fist, then pushing edges of dough into the center. Turn
dough onto lightly floured surface. Cut dough into 18 pieces. Cover
with towel for 15 minutes.
(4) Grease 18 muffin pan cups (2 1/2" size cups). Shape
each piece into a bal l . Place one ball in each cup. Cover muffin pan
with towel . Let rise in warm place until doubled, about 1 hour. Rolls
42
can also be made up into round balls in a round or long pan. (Dough
is doubled when one finger very lightly pressed against dough leaves
a dent.)
(5) Preheat oven to 425 degrees. Bake rolls 12 min-
utes or until golden brown. Makes 18 rolls or more.
PECAN PIE Roberter Brower
1 c. pecans 3/ 4 c. dark corn syrup
3 eggs, beaten 1/4 tsp. salt
3/ 4 c. sugar 1/4 c. melted butter
1/2 tsp. vanilla
Place pecans in bottom of 9" unbaked pie shell. Com-
bine ingredients and pour over nuts. When pecans come to the sur-
face, place in 375 degree oven. Bake 40 - 50 minutes.
PECAN PIE Clarice Moss, IBS
2 eggs, slightly beaten 1 c. light Karo syrup
1/2 c. sugar 1 c. chopped pecans
1/2 stick margarine
Beat eggs slightly. Add sugar, melted margarine,
syrup and pecans. Pour mixture into an unbaked pie crust and bake
at 350 degrees for about 45 minutes or until pie filling is firm.
POTATO REFRIGERATOR ROLLS Anna Roberts, IPS
1 pkg. active dry yeast 1 1/2 tsp. salt
1 1/2 c. warm water 2 eggs
(105 - 115 degrees) 1 c. lukewarm mashed potatoes
2/ 3 c. sugar (instant, if available)
2/ 3 c. shortening
7-7 1/2 c. all-purpose flour
Dissolve yeast in warm water. Stir in sugar, salt,
shortening, eggs, potatoes and 4 cups of flour. Beat until smooth.
Mi x in enough remaining flour to make dough easy to handle. Turn
dough onto a lightly floured board, knead until smooth and elastic,
about 5 minutes. Place in greased bowl , turn greased side up. Cover
bowl tightly. Refrigerate at least 8 hours or until ready to use
(dough can be kept up to 5 days in refrigerator at 45 degrees or lower,
or it can be made up and put on a cookie sheet, then frozen hard and
frozen rolls put in a plastic bag for future cooking).
When ready to prepare rolls (if not frozen) take dough
from refrigerator, punch down and divide in four parts. Let each
(Cont.)
43
part rise separately, for 1 1/2 hours before baking. Shape rolls as
desired and bake in oven preheated to 400 degrees for 15 - 20 mi n-
utes. (If using self-rising flour, omit sal t. )
PERFECT CORN BREAD James Wallace
Juvenile Center
1 c. sifted enriched flour 1 c. yellow cornmeal
1/4 c. sugar 2 eggs
4 tsp. baking powder 1 c. milk
3/ 4 tsp. salt 1/4 c. soft fat
Sift together flour, sugar, baking powder. Add salt.
Stir in cornmeal. Add eggs, milk and shortening. Beat with rotary
or electric mixer at low speed until just smooth, about 1 minute. Do
not overbeat. Pour batter into greased 9"x9"x2" pan. Bake in hot
oven (425 degrees) for 20 - 25 minutes. For a tasty variation, top
batter with cooked, crumbled bacon before baking.
QUICK FRENCH BREAD Anna L. Roberts, IPS
2 pkgs. (8 or 9. 5 oz. ) 1 egg
refrigerated flaky biscuits 1 Tbsp. sesame seed
About 45 minutes before serving, preheat oven to 350
degrees. Grease cookie sheet. Without separating biscuits, place
rolls of dough end-to-end on cookie sheet, pressing biscuits together
lightly and shaping into a long loaf.
In cup, with fork, beat egg slightly, brush over loaf.
Sprinkle loaf with sesame seeds. Bake for 30 minutes or until golden
brown. Makes 1 loaf.
QUICK- MIX ROLLS Dorothy Berry
Staff
1 yeast cake 2 tsp. salt
2 Tbsp. lukewarm water 1/2 c. cold water
1/2 c. milk 1 egg, unbeaten
1/4 c. sugar 3 1/2 to 4 c. flour
1/4 c. shortening
Dissolve yeast cake in the 2 tablespoons warm water.
Scald mi l k, sugar, salt and shortening in top of double boiler. Pour
milk mixture in mixer bowl .
Add cold water, cool to lukewarm temperature. Add
e
99/ dissolved yeast and 1 1/2 cups flour. Move bowl control so
that beater nearly touches sides of bowl . Beat at medium speed for
3 minutes. Turn to low speed for 1 minute. Lift beater just above
mixture to remove excess dough from the beater.
44
Stir in remaining flour. Turn out on lightly floured
board and knead until smooth. Shape into rolls and set in warm place
for 1 1/2 hours to rise, or store dough in a covered bowl in refrig-
erator until needed.
Bake at 400 degrees for 20 minutes.
SWEET PASTRY
1 1/2 c. all-purpose flour,
sifted before measuring
2 Tbsp. sugar
Eula Irving
1/2 c. shortening
1 egg yolk
4 Tbsp. ice water
Sift dry ingredients together. Add shortening and cut
in with pastry blender. Add egg to ice water and beat with a fork,
then add to dry ingredients. Knead lightly. Chill in refrigerator
before rolling. Makes 1 crust.
THIN CORN CRACKERS
1 c. cornmeal
1/2 fcp. salt
1/3 c. milk
Anna Roberts
1/2 c. all-purpose flour
3 Tbsp. salad oi l , melted butter
or margarine
celery, sesame or poppy seed or
curry or chili powder (optional)
One hour or up to one week ahead:
In large bowl , with fork, combine all ingredients
except melted butter or margarine and celery seed. Stir until well
blended. Knead dough with hands, in bowl , just until dough holds
together (if the dough seems dry, add a few drops of mi l k).
Divide dough into 24 small pieces. On lightly floured
surface, with floured rolling pi n, roll each piece into paper-thin
ci rcl e, 5" in diameter (edges will be ragged). With pancake turner
place circles on cookie sheet. Bake in oven, preheated to 250 de-
grees for 10 to 15 minutes, until light golden. Remove to wire racks.
If serving later, cool and store in tightly covered container.
To serve, brush each corn cracker with melted butter
or margarine. Can be sprinkled with seeds or other flavoring. Makes
24 crackers.
VINEGAR PIE
1 egg
3 Tbsp. cider vinegar
1 tsp. lemon extract
4 Tbsp. flour
Noble
1 c. sugar
1 c. boiling water
1 baked pie shell
Norma jo Moore
45
MCARC
(Cont.)
Mi x sugar and flour together. Add boiling water. Cook
5 minutes. Add beaten egg, cook 2 minutes. Add lemon and vinegar.
Put in pie shell. Cool .
YEAST ROLLS
2 1/2 c. flour
2 c. milk (scalded)
1/2 stick margarine
1 tsp. salt
Jean Perkins, Director
Martin Luther King, CCC
1/2 c. sugar
2 eggs
2 cakes yeast
Dissolve yeast in 1/4 cup lukewater. Set aside. Scald
mi l k, cool until lukewarm and add melted margarine. Add 1 tea-
spoon salt, 1/2 cup sugar, 2 eggs and yeast. Add 2 1/2 cups flour,
mix wel l . Let rise in mixing bowl until double in si ze, about 1
hour. Punch down, roll out and shape in rolls. Let rise until double
in size. Bake at 400 degrees.
1 (#2) can cream style corn
(small can)
1/2 l b. grated sharp Cheddar
cheese
MEXICAN CORNBREAD
1 c. cornmeal
1/2 tsp. salt
1 c. milk
2 eggs
1/2 c. bacon drippings
1/3 small can Jalapeno
peppers, cut fine
Mi x meal , salt, mi l k, eggs, bacon drippings and corn.
Pour half of batter into greased hot skillet. Sprinkle with cheese
and peppers. Add remainder of batter and bake 40 minutes at 400
degrees (will be quite moist when done).
JALAPENO CORNBREAD
3 c. cornbread mix
2 1/2 c. milk
1/2 c. vegetable oil
3 eggs, beaten
1 large onion, grated
3 Tbsp. sugar
1 small can cream style corn
chipped crisp bacon and/or
chopped pimiento (optional)
1/2 c. (or according to taste)
Jalapeno peppers, chopped
fine
1 1/2 c. ( 3/ 4 l b. ) American
cheese, grated
Mi x ingredients in order. Bake in 3 well greased 8"x8"
pans at 400 degrees for 25 - 30 minutes, or until golden brown.
Serves 12.
46
(Ssfes
* A pie crust will be more easily made and better if all the ingredients are cool.
* The lower crust should be placed in the pan so that it covers the surface
smoothly. And be sure no air lurks beneath the surface, for it will push the
crust out of shape in baking.
* Folding the top crust over the lower crust before crimping will keep the juices
in the pie.
* In making custard type pies, bake at a high temperature for about ten minutes
to prevent a soggy crust. Then finish baking at a low temperature.
* Fill cake pans about two-thirds full and spread batter well into corners and to
the sides, leaving a slight hollow in the center.
* The cake is done when it shrinks slightly from the sides of the pan or if it springs
back when touched lightly with the finger.
* After a cake comes from the oven, it should be placed on a rack for about five
minutes. Then the sides should be loosened and the cake turned out on rack
to finish cooling.
* Cakes should not be frosted until thoroughly cool.
* Kneading the dough for a half minute after mixing improves the texture of
baking powder biscuits.
Candy & Frosting Chart
230 degrees
234 degrees
244 degrees
250 degrees
270 degrees
300 degrees
234 degrees
240 degrees
248 degrees
266 degrees
290 degrees
310 degrees
Thread
Soft Ball
Firm Ball
Hard Ball
Soft Crack
Hard Crack
CAKES, COOKIES, ICINGS
SMELLS FROM MY GRANDMOTHER'S KITCHEN Mary Kingery
The smell of brewing coffee freshly
roasted and ground, and of baking
chicken, savory and brown.
There was the smell of yeast bread
rising high, to be baked along with
biscuits, apple, cherry and pumpkin pi e.
There was the smell of jellies, preserves
and jams, made fragrant and sweet with
sugar and spice.
There was the smell of thick slices
of frying bacon and ham, to be eaten
with eggs, their yolks as golden as
the sun
There was the smell of simmering soup
on the back of the big cook stove,
to be eaten at supper time.
There was the smell of sugar syrup
flavored with maple, to be poured over
buttered biscuits and Grandmother's
unforgettable funnel bread.
Al l that is written on this page is
from long ago
And now that Iam old and my senses
are weak; Ihold these memories so
poignant and sweet, close to my heart.
COLORFUL TOUCH Anna Roberts
Sprinkle powdered, flavored gelatin (strawberry, orange, et c. ) on
cupcakes, cookies, and ice cream for an added touch of color,
sweetness, vitamins.
FROZEN CAKE TRICK Anna Roberts
Freeze a cake before taking it to a picnic. It is firm and travels
wel l , but wi l l be thawed by the time you serve i t .
47
BEAUTIFUL COOKIES Anna Roberts
A waffle design on cookies appeals to children. It is easy to achieve
by greasing the rolled out cookie dough with a potato masher.
APPLESAUCE NUT CAKE Josephine Chenault
1 pkg. Betty Crocker yellow 1 tsp. cinnamon
cake mix 1 1/2 c. applesauce
1 pkg. vanilla instant 1/4 c. vegetable oil
pudding and pie mix 3 eggs
1/2 c. chopped nuts
1/2 c. raisins
Heat oven to 350 degrees. Mi x al l ingredients with a
fork in an ungreased oblong pan (13"x9"x2"). Stir batter vigorously
with fork for one minute. Scrape sides with rubber spatula. Spread
batter evenly in pan. Bake until top springs back when touched
(about 35 - 40 minutes). Let cool before cutting.
AUNT SUSAN'S HANDMADE POUND CAKE Sue Ann King
1 2/ 3 c. sugar 5 eggs
1 3/ 4 c. flour (sifted cake flour) flavor
1/2 l b. butter
Cream butter and sugar. Add eggs, one at a time. Fold
in flour and mix wel l . Mi x in flavor. Pour batter into tube or bundt
cake pan. Baking is the secret! Grease pan with oil or butter, then
dust with flour. Bake for 40 - 60 minutes in oven that has been pre-
heated to 350 degrees. Turn out cake on baking sheet.
BLACK WALNUT SUGAR COOKIES Gustavo Crawford
Noble I, MCARC
1 stick margarine 2 Tbsp. milk
1/2 c. shortening 1/2 tsp. baking soda
1 c. sugar 1/2 c. black walnuts, blended
1 ega fine
sgg
1/2
2 1/2 c. flour 1 tsp. vanilla
Cream butter, shortening, egg and sugar. Add milk and
vani l l a. Sift flour and baking powder one time. Put a l i ttl e over
half of nuts in flour mixture and add this flour mixture to previous mi x-
ture. Make a roll from mixture and refrigerate overnight. Slice roll
in pieces, 1/8" wide and place these on baking sheet. Dip glass in
cold water, then into sugar and remaining nuts. Press glass on top of
each cookie to make a sweet and nutty topping. Bake in medium oven.
48
BUTTERMILK CAKE Estella Walker
Juvenile Center
2 c. sugar 3 c. sifted flour
1 c. butter 1 f
S
p. baking soda
1/4 tsp. salt 1 tsp. baking powder
3 eggs 2 tsp. vanilla or lemon extract
2 c. buttermilk
Cream sugar and butter together. Add eggs, one at
a time. Sift flour three times, then measure it and sift again. Add
salt and baking powder and soda. Then put in buttermilk, a little
at a time, alternately with the flour mixture. Add vani l l a, then
beat mixture together. Put mixture in a greased and floured square
pan. Bake at 350 degrees for 30 or 35 minutes (square pan). Cake
wi l l bake longer (45 to 50 minutes) if a round pan is used.
CARAMEL FROSTING Mary Riley
1/2 c. butter 1 1/4 c. milk
1 c. brown sugar 3 1/4 c. sifted powdered sugar
Mel t butter. Add brown sugar and stir 1 minute or
until smooth. Cool slightly. Add milk and beat until smooth. Beat
in the powdered sugar when ready to spread on cake.
CHEESECAKE Mary Riley
1 1/2 lbs. cream cheese 4 eggs
(three 8 oz. pkgs.) 1 tsp. vanilla
1 1/2 c. sugar 1 tsp. lemon juice
Mix the above ingredients and put in a graham cracker
crust. Cook in medium oven 1 1/2 hours. Let cool.
Sauce:
1 pkg. whole frozen strawberries, 3 Tbsp. cornstarch
or blueberries, thawed, drained 1/2 c. sugar
Make a thick syrup with the cornstarch and sugar.
Spread on top of cake and add berries. Cool in refrigerator.
CHEESECAKE Hazel Shea
Crust:
1 1/2 c. graham cracker crumbs 1 tsp. allspice
1/4 c. confectioners sugar 1/3 c. melted butter or
margarine
( C o n t > )
49
Spread mi xture of ingredients for crust i n bottom of 9"
spri ng-form pan, pressing some of mixtures up the sides to form a
r i m.
Fi l l i ng:
2 (8 oz. ) pkgs. cream cheese 2/ 3 c. sugar
at room temperature 2 t sp. vani l l a ext ract
2 eggs, beaten l i ght l y
Stir cheese unt i l soft and creamy. A dd eggs, sugar and
vani l l a. Beat unt i l thoroughl y creamed and smooth. Pour i nt o crust.
Bake i n a 3 5 0 degree oven for 25 mi nutes. Then top wi t h the f ol l ow-
ing mi xt ure:
1 1/2 c. commercial sour cream 2 tsp. vani l l a extract
4 Tbsp. sugar
Return to oven at 45 0 degrees. Bake for 7 mi nut es,
then chi l l before eat i ng.
CHE E SE COOK I E S Cl ara A . Sprowl
Cent ral State Hospital
1 (5 oz. ) glass Ol d E nglish 1 c. plus 2 Tbsp. f l our
cheese 1/2 c. chopped nuts
1 sti ck margarine
Combine al l ingredients t o form dough. Shape dough
i nto rol l by r ol l i ng i n waxed paper unt i l round. Chi l l dough several
hours. Cut dough i n sl i ces, 1/ 4" t hi ck. Place on ungreased cooki e
sheet. Bake for 6 - 8 minutes at 3 5 0 degrees. Makes about 4 dozen.
Good reci pe for persons wi t h di abetes.
CHE RRY CA K E Mary J . Brantner
1/2 c. shortening 1/2 tsp. soda
1 1/2 c. sugar 1/2 tsp. sal t
2 eggs, wel l beaten 1 c. drained pi t t ed sour cherries
2 1/4 c. f l our 1/2 c. chopped nuts
1 1/2 tsp. baki ng powder
1 c. milk
Cream together short eni ng, sugar and eggs. Si f t together
f l our , baki ng powder, soda and sal t . Stir dry ingredients i nt o t he
creamed mi xt ure al t ernat el y wi t h the mi l k. A dd the wel l drai ned
cherries and nuts. Pour i nt o wel l greased and fl oured 8 " x l 2 " pan.
Bake for 5 0 minutes at 3 5 0 degrees.
5 0
Sauce:
cherry j ui ce dash of salt
1/2 c.sugar 2 t sp. cornstarch
Put cherry j ui ce (reserved from cake recipe) i n a pan
wi t h enough water t o make 1 3 / 4 cups l i qui d. Mi x i n sugar, salt
and cornstarch. Cook unt i l t hi ckened. Serve sauce warm over
squares of the cake.
CHOCOLA TE CA K E (RICH) A l bert Shallot
Uni versi ty UMCCC
2 c. al l -purpose f l our 1 c. col d water
1 c. sugar 1 tsp. baki ng powder
1 tsp. salt 1 l / 2 tsp. vani l l a
1/3 c. cocoa 2/ 3 c. mayonnaise
Set oven at 3 5 0 degrees. Grease two 8" pans and
l i ne wi t h waxed paper. Si ft al l dry ingredients ri ght i nt o the same
mi xi ng bowl . A dd wat er , vani l l a and mayonnaise. Blend every-
thi ng t oget her, then beat about 10 0 strokes unt i l smooth. Bake
about 3 0 mi nutes. Bake longer for a si ngl e cake.
Vani l l a Frosti ng:
1 sti ck margari ne 4 c. si fted confectioners sugar
salt 4 Tbsp. cream
1 tsp. vani l l a
Cream margari ne. A dd a spri nkl i ng of salt and the
vani l l a. A dd the sugar al t ernat el y wi t h the cream. A dd the cream
sl owl y t o make spreading even. Beat frosting unt i l f l uf f y.
CHOCOLA TE SHEET CA K E Linda Carrol l
Indiana Boys
1
School
2 c. sugar 1 tsp. vani l l a
2 c. f l our 1 c. water
2 sticks margarine 2 beaten eggs
1 t sp. soda 1/2 c. sour mi l k
4 Tbsp. cocoa
Si ft sugar and f l our . Bring t o a boi l the wat er, mar-
gari ne and cocoa. Pour boi l i ng mi xture over sifted mi xt ure. A dd
mi l k, wi t h soda added. A dd vani l l a and eggs. ( Mi l k can be soured
by addi ng 2 teaspoons vi negar . ) Bake at 275 degrees about 45 minutes
on a large cooki e sheet.
(Cont
0
)
5 1
Topping:
4 Tbsp. cocoa
6 Tbsp. milk
1 stick margarine
1 l b. powdered sugar
1 c. nuts
1 tsp. vanilla
Bring cocoa, milk and margarine to a boi l . Pour over
powdered sugar. Add nuts and vani l l a. Pour over cake while hot.
COCONUT ORANGE JUMBLES
3/ 4 c. shortening
1 1/4 c. sugar
2 eggs
1 c. shredded coconut
2 1/2 c. sifted flour
Gustavo Crawford
Noble II, MCARC
1/4 tsp. salt
3/ 4 c. orange juice
3 Tbsp. grated orange peel
Cream shortening and sugar together. Beat in eggs.
Beat in coconut. Sift flour, salt and baking soda together. Add
alternately with orange juice to creamed mixture. Beat until smooth
while adding orange peel . Drop by teaspoons on ungreased baking
sheet. Sprinkle with additional coconut and orange peel . Bake in
hot oven (425 degrees) for 10 - 12 minutes. Makes 48 cookies.
CONGO SQUARES
3/ 4 c. margarine
1 l b. light brown sugar
3 eggs
2 3/ 4 c. sifted flour
2 1/2 tsp. baking powder
Linda Carroll
1/2 tsp. salt
1 tsp. vanilla
1 c. nuts (or a handful oatmeal)
1 (6 oz. ) pkg. chocolate bits
Mel t margarine, add brown sugar and mix wel l . Cool
slightly. Add eggs, one at a ti me, beating well after each addition.
Add dry ingredients and mix wel l . Add vani l l a, nuts or oatmeal,
and chocolate bits. Pour into greased pans (10 1/2"x15 1/2"
cookie sheet with sides). Bake 25 - 30 minutes at 350 degrees.
When almost cool , cut into squares. Makes approximately 30 -
2" squares.
FRENCH GENOISECAKE
(For low-sodium diets)
6 large eggs
1 c. sifted all-purpose flour
1 tsp. vanilla extract
Joseph Thompson
Noble MCARC
1 c. sugar
1 stick melted sweet butter
1 tsp. almond
52
Preheat oven to 3 5 0 degrees. Grease and l i ght l y
f l our t wo 9" tins for layer cakes or 1 large sponge cake t i n .
Mel t but t er , and hol d. Combine eggs and sugar i n
a large bowl . Place bowl over saucepan of hot wat er , 1/3 of bowl
resting i n wat er. Place water over low heat , about 10 minutes unt i l
water is l ukewarm. Water should not boi l . Stir mi xture unt i l com-
bi ned, unt i l eggs feel lukewarm t o your f i nger and look br i ght , l i ke
yel l ow syrup. Remove from heat . Beat at hi gh speed for 15 mi nutes,
scraping side of bowl wi t h rubber spatula unt i l syrup becomes l i ght ,
f l uf f y and cool . Mi xt ure wi l l t r i pl e i n bul k and look l i ke whi pped
cream.
Spri nkl e f l our , a l i t t l e at a t i me, on top of the
whipped egg. Fold the fl our i n gent l y, a l i t t l e at a t i me. A l so
f ol d i n gent l y the sl i ght l y cooled butter and extracts. Be careful
not to overmi x, best t o do by hand.
~ " Ca k e is done when gol den brown and cake pulls away
from sides of pan and springs back when pressed l i ght l y on t op. Re-
move cake from pan i mmedi atel y and cool on cake rack. Frosting
may be used i f desi red.
FRUIT COCK TA I L CA K E
1 1/2 c. sugar 2 eggs
1/4 t sp. sal t 1 tsp. vani l l a
2 c. fl our 1 can (#3 0 3 ) f r ui t cockt ai l
2 tsp. soda
Mi x al l ingredients together and pour i nt o a wel l
greased pan. Spri nkl e 1/2 cup of brown sugar and pecans or coconut
on fop and bake at 3 5 0 degrees for 40 to 5 0 mi nutes.
Topping Sauce:
1 sti ck butter or margarine 3 / 4 c. evaporated mi l k
1 c. sugar 1 t sp. vani l l a
Bring above ingredients t o a b o i l , except the vani l l a
ext ract . Remove from heat and add the vani l l a. Pour hot toppi ng
over hot cake, ri ght after taken from the oven. Let cool .
FUDGE FROSTIN G A nna L. Roberts
1/2 c. shortening 2 t sp. vani l l a
3 oz. unsweetened chocol ate 2 c. sugar
(or 1/4 c. cocoa) 1/2 tsp. salt
2/ 3 c. cream
(Cont . )
5 3
Mix all ingredients except vanilla in 2 1/2 quart sauce-
pan. Heat to rolling boil, stirring occasionally. Boil 1 minute with-
out any stirring. Place pan of frosting in bowl if ice and water. Beat
frosting until smooth and of spreading consistency. Stir in vanilla.
FUDGE FULL Clara A. Sprowl
1 pkg. yellow cake mix 1/2 c. margarine, melted
1 c. peanut butter
2 eggs
Combine cake mix, peanut butter, eggs and melted
butter. Mix until dough holds together. Press 2/3 of dough into a
greased 9"x13" pan. Reserve remaining dough for topping.
Filling:
1 c. semi-sweet chocolate 2 Tbsp. butter or margarine
bits 1 pkg. frosting mix
1 can Eagle Brand condensed
milk
In pan combine chocolate bits, margarine and milk.
Melt over low flame, stirring until smooth. Remove from heat. Stir
into frosting mix. Now spread over your batter in the pan. Crumble
reserved dough over filling. Bake at 350 degrees for 25 minutes.
Cool. Cut into 36 bars.
GERMAN CHOCOLATE CAKE Dorothy Puyear
1 block German chocolate 4 egg whites, beaten stiff
1 c. plus 2 Tbsp. margarine or 1/2 c. boiling water
butter 2 c. sugar
4 egg yolks 1 tsp. vanilla extract
1/2 tsp. salt 1 c. buttermilk
1 tsp. soda 2 1/2 c. cake flour
Melt chocolate in water and cool. Mix egg yolks,
vanilla, sugar and butter until smooth. Combine salt, soda and
water, then set aside. Add buttermilk to egg mixture, and slowly
fold in flour mixture. Then fold egg whites (stiffly beaten) into the
mixture. Grease three pans for mixture. Bake in medium oven for
30 - 40minutes.
Frosting:
1 c. evaporated milk 1 c. sugar
54
2 eggs 1 tsp. vanilla
Mi x ingredients and cook for 12 - 15 minutes. Add
1 1/2 cups flaked coconut and 1 1/4 cups broken pecans. Stir until
thi ck. Spread between layers and on fop only.
LEMON GLACE CAKE j
a m e s
Wallace
Juvenile Center
1 pkg. yellow cake mix 3/ 4 c. oil
1 pkg. instant lemon pudding 3/ 4 c. wafer
mix 4 eggs
Mi x ingredients together well and pour into a 9"xl 3"
loaf pan. Bake 35 minutes in 350 degree oven. While cake is baking
prepare glace icing:
2 c. powdered sugar 2 Tbsp. wafer
2 Tbsp. butter 1/3 c. fresh lemon juice
Prepare warm glace with hot water and lemon juice
and melted buffer info which powdered sugar has been dissolved.
As soon as cake is done, punch holes al l through with a cooking
fork. Pour glace over cake until all used.
LONDON BARS James Wallace
Juvenile Center
1/2 c. buffer 1 c. flour
1/2 c. brown sugar
Cream butter and sugar and flour. Mix ingredients
thoroughly. Spread in large pan. Bake in preheated oven for 10
minutes at 375 degrees.
Second Stage:
2 whole eggs 3 Tbsp. flour
1/2 tsp. salt 1 1/2 c. coconut
1 c. brown sugar 1 tsp. vanilla
1 c. chopped nuts
Beat eggs until light, adding second egg after first
is beaten. Add other ingredients and mix thoroughly. Spread this
mixture over the mixture above. Bake at 375 degrees for 20 min-
utes. Cut in squares or bars.
55
MA PLE N UT CHE WS James Wal l ace
Juveni l e Center
1/3 c. but t er or margari ne 1/2 c. al l -purpose f l our
1/2 c. brown sugar 1/4 t sp. salt
1/2 tsp. maple f l avor i ng 1/2 c- r ai si ns
1 egg 1/2 c. chopped Cal i f or ni a walnuts
1/4 tsp. baki ng powder
In a saucepan mel t butter and sugar, cool sl i ght l y. Beat
i n mapl e f l avor i ng and egg. Si f t f l our , salt and baki ng powder and
sti r i nf o buffer mi xt ur e. Sti r i n raisins and wal nut s. Spread mi xt ure
i n greased 8" x8" x2" pan. Bake i n 3 5 0 degree oven for 25 - 3 0 mi n-
utes. Cool sl i ght l y. Cut i n bars. Makes 16 bars. Chopped dates and
candi ed cherries can be substituted for t he rai si ns.
MIRA CLE WHIP CA K E Mur i el Gai nes
Guardi an Home
2 c. f l our 1 c. water
2 tsp. baki ng soda 1 c. Mi r acl e Whi p salad dressing
1 c. sugar 1 t sp. vani l l a
1/4 c. cocoa
Si ft together f l our , soda, sugar, cocoa. A dd wat er ,
salad dressing and vani l l a. Mi x t horoughl y. Pour i nf o 9 " x l 3 "
greased and f l oured pan. Bake at 3 5 0 degrees for 20 t o 3 0 mi nutes.
MOLA SSE S DROP COOK I E S Mary J . Branfner
1 c. brown sugar 1/2 t sp. baki ng powder
1 c. mel ted f at 1 c. boi l i ng wafer
1 c. molasses 1 t sp. cinnamon
2 eggs, wel l beaten 1 t sp. nutmeg
4 c . al l -purpose f l our 1 c. raisins or currants or
1/2 t sp. sal t mi xed f r ui t
2 fcp. soda
Mi x together the sugar, shorf eni ng, molasses and eggs.
Dissolve soda i n boi l i ng wafer and add al t er nat el y wi t h dry i ngr ed-
ients t o f i rst mi xt ur e. A dd f r ui t .
Drop by spoonfuls on greased cooki e sheet. Bake i n
oven at 3 75 degrees.
OA TME A L CA K E N orma Conway
1 1/4 c. wafer 1 t sp. vani l l a
1 c. qui ck oats 1 1/3 c. f l our
1/4 c. but t er 1/2 t sp. sal t
56
1 c. white sugar 1 tsp. soda
1 c. brown sugar 1 tsp. cinnamon
2 eggs
Pour boiling water over oafs. Let stand for 20 min-
utes. Cream butter and sugar. Add other ingredients. Mi x well and
bake at 350 degrees until cake springs away from the pan.
ONE EGG CAKE Dorothy Berry
Staff
1/2 c. shortening 2 c. flour
1 c. sugar 2 1/2 tep. baking powder
1 egg,well beaten 1/4 tsp. salt
1/2 tsp. vanilla 1 c. milk
Cream shortening wel l , add sugar slowly, beating
in wel l . Add beaten egg and vani l l a. Beat until well blended. Add
the sifted dry ingredients alternately with the mi l k, mix wel l . Pour
in a well greased 8" square pan and bake in moderate oven at 350
degrees about 30 - 40 minutes.
OLD AUNTIES JUMBLES Nanci Morris
CAAP Staff
1 lb. brown sugar 2 eggs
1 1/4 l b. flour 2 wine glasses of "good whiskey"
1 l b. butter 1 oz. cinnamon
1 oz. nutmeg
Mi x all ingredients thoroughly. Chill overnight.
Roll dough out pencil-thin, form info rings, press f l at . Bake on
greased cookie sheet at 350 degrees until brown. Keep covered
when cool.
1- 2- 3- 4 CAKE Kathleen Johnson
Noble II, MCARC
1 c. buffer or other shortening 1 c. milk
2 c. sugar 1/4 tsp. salt
3 c. sifted flour 3 tsp. baking powder
4 eggs, separated 1 fsp. vanilla
Cream shortening and sugar until fluffy. Add egg
yolks, one at a ti me, beating thoroughly after each one is added.
Sift dry ingredients together three times and add alternately with
milk and vanilla to the creamed mixture. Beat until smoofn after
each addition. Fold in stiffly beaten egg whites. Pour info pans
lined with waxed paper and bake in moderate oven (350 degrees)
for 25 minutes. Tnis recipe wi l l make three 9" layers.
57
1-2-3 POUN D CA K E Joseph Thompson
(For l ow-sodi um diets) N obl e I , MCA RC
3 sticks butter or but t er-t ast e 6 whol e eggs
margarine I t sp. vani l l a
3 c. si f t ed, al l -pur pose f l our I t sp. almond
4 c. powdered sugar I c. whi ppi ng cream
Blend butter and sugar we l l . A dd f l our and eggs, a l i t t l e
at a t i me. Blend we l l . Do not overbeat . Fold i n whi ppi ng cream,
unwhi pped. Last, add f l avor i ng. N ut s or raisins can be added i f
desi red. Bake i n greased & fl oured cake pan for 5 0 -60 minutes i n an
oven preheated to 3 5 0 degrees. This cake freezes we l l . It is del i c-
ious served warm, can be reheat ed.
PA RA DISE FRUIT CA K E Joseph Thompson
N obl e I , MCA RC
2 c. f l our , si fted 1 c. sugar
1 tsp. baki ng powder 2 c. chopped unsalfed nuts
1 c. dri ed grated coconut 1 c. butter
6 - 8 slices candi ed pi neappl e, 3 large eggs, beaten
cut i n narrow wedges 1/2 c. orange and lemon peel
1/2 l b. whol e red candied 1/2 c. sherry
cherries
1/2 l b. green candi ed cherries
You may use 1 l b. coffee cans. Yi el d: 3 cans. Line
coffee cans or one pound cans wi t h heavy paper t hat has been buf f er ed.
Or heavy waxed freezer paper is good. Mi x and si f t together the
f l our , baki ng powder and sal t . Resiff over al l frui ts and nuts. Cream
but t er , add sugar, then beaten eggs and bl end t horoughl y. Fold i nf o
f l oured f r ui t - nut mi xt ur e. Mi x wel l , then add sherry. Sti r unt i l
compl etel y bl ended.
Fi l l l i ned cans 3 / 4 f ul l wi t h cake bat t er. Bake on
center rack of oven i n a pan cont ai ni ng 1" of hot wat er . Bake i n
preheated oven at 3 0 0 degrees for 1 \/2 hours.
Remove pan of wat er . Combine decorat i ons, whi ch
consist of some of the f r ui t and nuts whi ch have been saved back.
Decorate the cake top wi t h these. The f r ui t syrup wi l l moisten t he
nuts and cause them t o gl aze on further baki ng.
Bake cake 1/2 hour more, making a t ot al of 2 hours of
baki ng t i me. Cool cakes i n pans. Remove cakes and wrap them i n
fresh waxed paper, then i n f o i l .
Please read di recti ons before maki ng. If gl aze is not
desi red, the f r ui t and nuts used for decorati on can be combined i n
t he bat t er .
5 3
i
I
PIN E A PPLE CA K E Sarah K el so, CA A P
2 eggs 1 tsp. vani l l a
2 c. sugar 1/2 c. Mi l not
2 c. crushed pi neappl e, 1 c. sugar
also j ui ce 1 st i ck margarine
2 c. f l our small can coconut
Beat eggs and 2 cups sugar. Mi x i n pineapple and
f l our sl owl y. Bake i n 3 5 0 degree oven for 45 minutes i n 9
n
xl 3
11
pan
or sheet cake, greased and f l our ed.
Toppi ng: Put Mi l not , 1 cup sugar and margarine i n
pan and cook unt i l t hi ck. A dd vani l l a and stir i n small can of co-
conut . Cover cake whi l e hot .
PIN E A PPLE CA K E Sal l y Sufherlin
(This cake does not have any shorteni ng.) Indiana Boys' School
2 eggs, beaten 2 tsp. soda
2 c. sugar 1 tsp. vani l l a
2 c. f l our 1/2 c. chopped nuts
1 (#2) can crushed pi neappl e, 1/2 tsp. salt
wi t h j ui ce
Mi x al l ingredients together and pour i nto a wel l
greased cooki e sheet pan wi t h sides. Bake for 25 minutes at 3 5 0 de-
grees.
Whi l e cake is baki ng, prepare i ci ng:
1 (8 oz. ) pkg. cream cheese, 3 tsp. lemon j ui ce
softened 1 tsp. vani l l a
1/4 c. butter or margarine 1/2 c. chopped nuts
1 (1 l b. ) box powdered sugar
Mi x wel l and put on cake whi l e cake is st i l l warm.
PLA TE CA K E Mary Vi rgi ni a Murry
1/4 c. buffer or margari ne, 4 c. bi scui t mi x
mel ted 1 t sp. nutmeg
3 c. dry-packed frozen 1/4 c. sugar
bl ueberri es (or 2 cans, 15 oz. 1 1/4 c. mi l k
each bl ueberri es, drai ned)
1/2 c. sugar
Pour butter i nf o a 9" round, 2" deep cake pan. Ro-
tate pan so butter covers bottom evenl y. Spoon berries evenly over
(Cont . )
5 9
butter and then sprinkle with sugar.
In a bowl combine biscuit mi x, nutmeg, sugar and mi l k.
Beat until smooth and drop by spoonfuls on fop of blueberries. Spread
the dough in an even layer over blueberries.
Bake in a preheated 400 degree oven for 40 - 45 min-
utes or until firm in the center. Loosen edges with a knife and invert
onto a platter. Serve warm, topped with sweetened whipped cream
or other topping if desired.
RED DEVIL'S FOOD CAKE
1 3/ 4 c. all-purpose flour or
cake flour
1 c. granulated sugar
1/2 c. brown sugar (packed)
1 1/4 c. buttermilk
2 eggs (1/ 3 to 1/2 c. )
1/2 tsp. red food color
Anna Roberts, IPS
1 1/2 fcp. soda
3/ 4 tsp. salt
1/2 c. shortening
1 tsp. vanilla
2 oz. melted unsweetened
chocolate, cooled (or 1/4 c.
cocoa)
Heat oven to 350 degrees. Grease and flour baking pans
(two9" round or a 13"x9"x2" layer). Measure all ingredients info
large mixing bowl . Blend 1/2 minute on low speed, scraping bowl
constantly. Beat 3 minutes on high speed, scraping sides of bowl
occasionally. Pour info pans. Bake oblong pan about 40 minutes,
layers 30 - 35 minutes or until wooden pick inserted in center comes
out cl ean. Cool cake and shake loose from sides before turning out.
Cream Cheese Frosting:
1 pkg. (3 oz. ) cream cheese
1 tsp. vanilla
1 Tbsp. milk
2 1/2 c. confectioners sugar
dash of salt
Blend cheese, mi l k, vanilla and salt. Gradually add
sugar, beating until frosting is smooth and of right spreading consist-
ency. If necessary, stir in additional mi l k, 1 teaspoon at a ti me.
RED VELVET CAKE
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
1 Tbsp. vinegar
2 1/2 c. sifted flour with
1 l/ 2 tsp. soda
Mary Kingery
2 oz. ( or four 10$ bottles)
red food coloring
1/4 tsp. salt
1 tsp. vanilla
1 c. buttermilk
60
Cream well shortening and sugar. Add eggs and beat
wel l . Make paste of cocoa and red food coloring. Add to mixture.
Mi x salt, vanilla and buttermilk, add alternately with flour to mix-
ture. ^ Mi x soda and vinegar. Fold into the batter. Do not beat.
Bake in two greased and floureSTB^pans for 30 minutes at 3i)U degrees.
Icing for Red Velvet Cake:
5 Tbsp. flour 1
c
. milk
1 c. sugar 1 c. butter or margarine
1 tsp. vanilla
Cook flour and milk, stirring constantly. Let get
real cold after cooking. Cream sugar and butter with vani l l a. Com-
bine with thickened milk. Beat 3 or 4 minutes with electric mixer
until like whipped cream. Ice cake and keep cold.
SAUSAGE CAKE Anna Roberts, IPS
1 lb. pork sausage 1 tsp. baking powder
1 1/2 c. brown sugar, 1 tsp. pumpkin pie spice
firmly packed 1 tsp. baking soda
1 1/2 c. sugar 1 c. cold strong coffee
2 eggs, lightly beaten 1 c. raisins
3 c. flour 1 c. chopped nuts
1 tsp. ginger
In mixing bowl combine meat and sugars and stir until
mixture is well blended. Add eggs and beat wel l . Stir in flour,
ginger, baking powder and pumpkin pie spice. Stir baking soda into
coffee. Alternately add flour mixture and coffee to the meat mix-
ture, beating well after each addition. Pour boiling wafer over
raisins and let stand for 5 minutes. Drain well and dry raisins in
cloth. Fold raisins and nuts info cake batter. Turn cake batter into
well greased and floured mini-bundt pan. Bake 1 1/2 hours at 350
degrees or until done (test until a toothpick inserted in top comes
out clean). Cool for 15 minutes in pan before turning cake out.
Use knife around edge and shake cake loose before turning out.
SCOTCH CAKE Henry Washington
2 1/2 c. flour 3 tsp. baking powder
2 c. sugar 2 tsp. vanilla extract
3 eggs 2 sticks butter
1 tsp. salt
1 l / 3 c. milk
(Cont.)
61
Si ft f l our once before measuri ng. Beat sugar, buf f er ,
eggs smooth. Measure the si fted f l our wi t h salt and baki ng powder.
Put vani l l a f l avor i nt o t he mi l k, gradual l y add the f l our mi xt ure and
the mi l k al t ernat el y unt i l mi x is smooth. Place i n t wo l ayer cake pans
or 9" x13 " l oaf pan (grease and f l our cake pans).
Bake i n 3 5 0 degree oven unt i l gol den br own, or when a
t oot hpi ck inserted comes out free of dough.
SE VE N -UP CA K E A l i ce J . Orange
1 box Duncan Hines lemon 3 / 4 c. Cri sco oi l
supreme cake mix 10 oz. of 7-Up
1 box instant Jel l o lemon
pudding mi x
Mi x al l ingredients i n a bowl and beat unt i l creamy and
wel l mi xed. Pbce i n t wo 9" cake pans, wel l greased and f l our ed.
Bake at 3 5 0 degrees for 3 0 t o 40 mi nutes.
I ci ng:
1 small can crushed pi neappl e 1 st i ck margarine
1 can angel - f l ake coconut 1 1/3 c. sugar
2 eggs
3 Tbsp. cornstarch
Place al l ingredients together except coconut (to be
added l at er ) . Cook unt i l t hi ck, sti rri ng f r equent l y. Let cool . A dd
1 can angel f l ake coconut . Beat we l l , spread on cake between l ayers, j BB
on top and sides. ^ ^
SN ICK E RDOODLE S COOK I E S A nna L. Roberts
1/2 c. margarine or buf f er , 2 t sp. cream of tartar
softened 1/4 h p . salt
1/2 c. shortening 2 3 / 4 c. al l -purpose f l our
2 eggs 2 Tbsp. sugar
1 1/2 c. sugar 2 f sp. cinnamon
1 t sp. soda
Heat oven t o 40 0 degrees. Mi x thoroughl y but t er ,
short eni ng, 1 1/2 cups sugar and the eggs. Blend i n f l our , cream of
t ar t ar , soda and sal t . Shape dough by rounded spoonfuls i nt o bal l s.
Mi x 2 tablespoons sugar and the ci nnamon. Roll bal l s i n the sugar
and cinnamon mi xt ur e. Place bal l s 2 " apart on ungreased baki ng
sheet. Bake 8 - 1 0 minutes or unt i l set. Remove i mmedi atel y from
baki ng sheet. Makes about 6 dozen cooki es. (If using sel f -ri si ng
62
f l our , omi t cream of t ar t ar , soda and sal t . )
SOUR CRE A M A PPLE SQUA RE S Del i a N i chol son
2 c. f l our 1/2 tsp. salt
2 c. brown sugar 1 c. dai ry sour cream
1/2 c. but t er or margari ne, 1 t sp. vani l l a
softened 1 egg
1 c. chopped nuts 2 c. appl es, peeled and
1 t o 2 t sp. cinnamon chopped f i ne
1 tsp. soda
Preheat oven t o 3 5 0 degrees. Combine f l our , brown
sugar and buffer i n a large bowl . Blend at low speed unt i l crumbl y.
Stir i n nuts. Press crumb mi xture i nt o ungreased pan. Make a mi x-
ture of soda, sal t , cinnamon and sour cream. A dd appl es. Place
this mi xt ure over crumb mi xture and bake for 45 minutes.
SOUR CRE A M COFFE E CA K E Dorothy Puyear
2 c. al l -purpose f l our 1 c. sour cream
1 tsp. baki ng powder 1 tsp. vani l l a extract
1 tsp. baki ng soda 1/2 l b. butter or margarine
1 c. sugar 2 eggs
Cream butter and sugar. A dd eggs and vani l l a, then
sour cream. Mi x i n dry i ngredi ents. Bake i n greased 9" tube pan
at 3 5 0 degrees for about 45 minutes unt i l done.
STA N DA RD FOUN DA TI ON CRE A M FI LLI N G Mary Riley
Indiana Boys
1
School
2/ 3 c. brown sugar 2 c. mi l k
1/2 c. f l our 1 t sp. vani l l a
1/3 tsp. sal t 2 Tbsp. butter or margarine
2 eggs
Combine the dry ingredients and bl end wi t h the
beaten eggs and enough mi l k t o mi x smoothl y. Scald the remaining
mi l k i n a doubl e boi l er . Pour sl owl y over the fi rst mi xt ure, sti rri ng
const ant l y. Then return al l t o the doubl e boi l er . Cook over the
boi l i ng wafer for 5 mi nutes, sti rri ng constantl y, then 20 minutes
longer wi t h onl y occasional st i rri ng. A dd vani l l a and margarine
when almost fi ni shed cooki ng.
UN COOK E D CHOCOLA TE I CI N G Mur i el Gaines
Scald 1/3 cup mi l k. A dd 3 tablespoons buffer or
(Cont . )
63
margarine. Then add al l at once, 1 box of powdered sugar, 1 t ea-
spoon vani l l a, and 2 squares of melted chocolate. Beat until mixture
is of the consistency to spread wel l .
WALNUT SURPRISE COOKIES James Wallace
Juvenile Center
1 c. brown sugar 1/4 tsp. soda
1 egg 1 c. chopped walnuts
1 tsp. vanilla
1/2 c. flour
Stir together sugar, eggs and vani l l a. Add rest of i n-
gredients. Spread in greased 9" square pan. Bake 20 minutes at 350
degrees. Leave in pan, cut in squares while warm. Delicious with
fruit.
64
A leaf of lettuce dropped into the pot absorbs the grease from the top of the soup.
Remove the lettuce and throw it away as soon as it has served its purpose.
To prevent splashing when frying meat, sprinkle a little salt into the pan before
putting the fat in.
Small amounts of leftover corn may be added to pancake batter for variety.
To make bread crumbs, use fine cutter of the food grinder and tie a large paper bag
over the spout to prevent flying crumbs.
When bread is baking, a small dish of water in the oven will help to keep the crust
from getting hard.
Rinse a pan in cold water before scalding milk to prevent sticking.
When you are creaming butter and sugar together, it's a good idea to rinse the bowl
with boiling water first. They'll cream faster.
To melt chocolate, grease pan in which it is to be melted.
Dip the spoon in hot water to measure shortening, butter, etc., the fat will slip out
more easily.
When you buy cellophane-wrapped cupcakes and notice that the cellophane is
somewhat stuck to the frosting, hold the package under the cold-water tap for a
moment before you unwrap it. The cellophane will then come off clean.
When you are doing any sort of baking, you get better results if you remember to
preheat your cooky sheet, muffin tins, or cake pans.
Chill cheese to grate it more easily.
The odor from baking or boiling salmon may be eliminated by squeezing lemon
juice on both sides of each salmon steak or on the cut surface of the salmon and
letting it stand in the refrigerator for one hour or longer before cooking.
Use the type can opener that leaves a smooth edge and remove both ends from a
flat can (the size can that tuna is usually packed in) and you have a perfect mold for
poaching eggs.
Use the divider from an ice tray to cut biscuits in a hurry. Shape dough to conform
with size of divider and cut. After baking biscuits will separate at dividing lines.
A clean clothespin provides a cool handle to steady the cake tin when removing a
hot cake.
Try using a thread instead of a knife when a cake is to be cut while it is hot.
DESSERTS
RECIPE FOR A HAPPY YEAR James Wallace
Juvenile Center
Take twelve fi ne, full-grown months;
see that they are thoroughly free
from all old memories of bitterness,
rancor, hate and jealousy. Cleanse
them completely from clinging spite;
Pick off all specks of pettiness.
Cut these months into 30 or 31 eaual parts.
Do not attempt to make up the wnole batch at one
time, but prepare one day at a time, as follows:
Into each day put equal parts of f ai t h, patience,
courage, work, hope, fi del i ty, liberality, kindness,
rest, prayer, meditation. Add about a teaspoon of
good spirits, a dash of fun, a pinch of fol l y, a
sprinkling of play, and a heaping cupful of good humor.
Pour love into the whole and mix with a vi m.
Serve with quietness, inselfishness and cheerfulness.
APPLE CRISP Anna L. Roberts
4 c. fart apples, pared and sliced, 1/2 c. all-purpose flour
about 4 medium sized apples 3/ 4 tsp. cinnamon
2/ 3 c. brown sugar 3/ 4 tsp. nutmeg
1/2 c. oats 1/3 c. margarine or butter,
softened
Heat oven to 375 degrees. Grease square pan, 8"x
8"x2". Place apple slices in pan. Mi x remaining ingredients
thoroughly. Sprinkle over apples. Bake 30 minutes or until apples
are fender and topping is golden brown. Serve warm, and if desired,
with light cream or ice cream.
CHAMPAGNE DESSERT Marguerite Staub
CAAP Staff
3/ 4 c. white sugar 2 bananas, sliced thin
1 (8 oz. ) pkg. cream cheese 1 medium can pineapple tidbits
1 (10 oz. ) pkg. frozen sliced 1/2 c. walnuts (optional)
strawberries with juice 1 carton Cool Whip
Mi x cream cheese and sugar mixture with fruit and
(Cont.)
65
nuts. Fold in one large container of Cool Whip and freeze in loaf
pan or 8 1/2" square pan.
CRANBERRY JELLO
1 l b. pkg. cranberries
1 large orange (use rind but
not the fiber)
1 large apple
1 3/ 4 c. sugar
chopped celery
James Wallace
Juvenile Center
1 pkg. orange jello
1 pkg. lemon jello
chopped English walnuts if desired
Grind the fruits f i ne. Put sugar over the ground fruit
and let it dissolve. Add the chopped celery and nuts. Dissolve in
3 cups of hot wafer the 2 packages of powdered j el l o. Mi x al l ingred-
ients into the jello and refrigerate.
DATE PUDDING
3 c. brown sugar
4 c. wafer
1 Tbsp. butter
2 c. flour
James Wallace
Juvenile Center
1 c. milk
1 c. dates, chopped
Bring to a boil in a large saucepan 2 cups brown sugar,
4 cups water and 1 tablespoon butter. Add to the boiling liquid the
remaining cup of brown sugar, the flour, baking powder, a l i ttl e extra
butter, the milk and dates. Place in casserole or loaf pan and bake in
moderate oven.
OLD ENGLISH PLUM PUDDING
1 1/2 pint stale white bread
crumbs, grated
1 pint beef suet, chopped fine
1 c. light brown sugar
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. cloves
1 c. citron, shaved thin
Nanci Morris
CAAP Staff
2 oz. candied orange peel
1 box seedless raisins
1 box seeded raisins
2 oz. candied lemon peel
6 eggs, beaten light
2 Tbsp. flour
3/ 4 c. milk
1 c. brandy
Mi x together the first eleven ingredients in the order
gi ven. Make a paste of the eggs, flour and milk and add this paste
to first mixture
0
Place in greased molds and steam for 5 hours. Molds
should be placed on racks of boiler so wafer is under and around sides
of molds. Add boiling wafer as needed to keep same depth at al l times.
66
PEACH BANANA DESSERT
1 can (1 l b. ) sliced peaches
1 pkg. (3 oz. ) strawberry jello
Lula Boozer
University UMCCC
1 c. boiling water
1 banana, sliced
Drain peaches, measuring syrup. Add wafer to syrup
to make one cup. Dissolve jello in boiling wafer, then add measured
liquid and pour info individual dessert dishes. Add the peaches and
bananas. Chill until set. Makes about 4 cups or 8 servings.
STRAWBERRY PIZZA
2 pkgs. Pillsbury Slice and
Bake sugar cookies
2 large pkgs. (8 oz. )
cream cheese
1 1/2 c. sugar
2 Tbsp. vinegar
Marguerite Staub
CAAP Staff
2 cans "Thank You" pie filling
1 pkg. whole frozen strawberries
(or 1 quart fresh berries)
enough sugar to sweeten berries
Slice cookies very thin and arrange them on two
pizza pans (with cookies touching). Bake at 350 degrees until golden
brown. Cool completely.
Cream cheese and sugar together and add vanilla.
Spread this mixture over cooled cookie crust.
Mi x pie filling with frozen or fresh strawberries.
Pour over cream cheese mixture. Chill until ready to serve. Gar-
nish with whipped cream. (Makes 2 regular pizzas.)
STRAWBERRY DELISH
1 box vanilla wafers (12 oz. )
1 stick buffer or margarine
1 box confectioners sugar
(or less)
Julia M. Gray
1 pint whipping cream
1 quart strawberries
chopped walnuts
2 eggs, beaten
Crush vanilla wafers f i ne. Line bottom of square dish
with crushed wafers. Mi x buffer and sugar, add beaten eggs. Spread
this mixture over the wafer crumbs. Crush strawberries and spread
over the buffer mixture. Cover berries with whipped cream. Sprinkle
with chopped nuts. Chill 24 hours before serving.
WALK-AWAY DESSERT
1 pkg. ( 8oz . ) Philadelphia
cream cheese
1 c. milk
1 can crushed pineapple,
drained
James Wallace
Juvenile Center
1 pkg. instant pudding (4 oz. )
8 flat bottom ice cream cones
67
(Cont.)
Gradually add 1/4 cup milk to cheese. Add remaining
mi l k. Add the crushed pineapple and powdered pudding mix. Put
mixture info the ice cream cones after chilling wel l , but just before
serving. Put cones in muffin fins for support.
WILLIAMSBURG SNOWBALLS Nanci Morris
CAAP Staff
Peel and core 6 large apples. Fill cavities with orange
marmalade. Make paste of 1/2 cup brown sugar, 1/4 cup buffer, 4
teaspoons allspice and nutmeg. Spread each apple with paste and
wrap in fine pastry shell. Bake in slow oven for 1 hour and serve
with rum sauce.
Rum Sauce:
1/3 c. butter 1 c. confectioners sugar
1/8 tsp. salt 1 tsp. rum
Cream butter and sugar, add salt and rum, beating until
smooth. Chi l l and top the Williamsburg Snowballs.
68
5
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A MD IA SU
AVOIRDUPOIS
1 pound * 16 ounces
1 hundr edwei ght 10 0 pounds
1 t on 20 hundr edwei ght - 2 0 0 0 pounds
1 l ong t on = 2 2 4 0 pounds
EQUIVALENT VALUES
1 square mi l e 640 acres 10 2. 40 0
square rods = 3 , 0 97. 60 0 square yards
1 square mi l e - 27, 878. 40 0 square
feet = 4. 0 14. 489. 60 0 square i nches
Flit Yards Rods Furlongs Miles
3 = 1
16. 5 - 5 .5 = 1
6 6 0 - 2 2 0 = 4 0 - 1
Inches
3 6 -
198 =
7. 920 =
63 . 3 60 = 5 28 0
APOTHECARIES
1 scruppl e = 2 0 grai ns
1 dr am = 3 scrupl es
1 ounce = 8 dr ams
1 pound = 1 2 ounces
1760 = 3 2 0 = 8 = 1
1 cent i gr am
1 deci gr am =
1 gr am = 1 0
1 dekagr am
1 hekt ogr am
1 ki l ogram =
1 met r i c t on
1 ki l ogram
1 pound avoi
ME TRI C
^ 1 0 mi l l i gr ams
10 cent i gr ams
deci gr ams
= 10 gr ams
10 dekagr ams
10 hekt ogr ams
= 10 0 0 ki l ogr ams
2. 20 pounds
i rdupoi s = 0 . 45 ki l ogr am
(English Units)
LINEAR MEASURE
1 f oot 12 i nches
1 yard 3 feet
1 r od 5 V6 yards - 16 V6 f eet
1 mi l e 3 2 0 rods - 1760 yards - 5 28 0 feet
1 naut i cal mi l e = 6 0 8 0 feet
1 knot 1 naut i cal mi l e per hour
1 f url ong = M mi l e - 6 6 0 feet = 2 2 0 yards
1 l eague = 3 mi l es = 24 f url ongs
1 f at hom = 2 yards 6 feet
22 yards 1 chai n 10 0 l i nks
1 l i nk 7. 92 i nches
1 hand = 4 i nches
1 span - 9 i nches
SQUARE MEASURE
1 square f oot = 144 square i nches
1 sq. yard = 9 sq. feet
1 sq. r od = 3 0 V* sq. yards 27 2 VA sq. i nches
160 sq. rods = 4 3 5 6 0 sq. feet 1 acre
1 sq. mi l e = 6 4 0 acres = I U
1 sq. rod = 625 square l i nks
1 sq. chai n = 16 square rods
1 acre 10 square chai ns
10 240 0 sq. rods
16 square rods
CUBIC MEASURE
1 cubi c f oot 1728 cubi c i nches
1 cubi c yard 27 cubi c feet
1 regi ster t on (shi ppi ng measure) = 10 0 cu. f eet
1 U.S. shi ppi ng t on a 4 0 cubi c f eet
1 cor d - 128 cubi c f eet
1 perch = 2 4 % cubi c feet
1 cubi c yard => 27 cu. feet - 4 6 6 5 6 cu. i nches
1 U.S. l i qui d gal l on = 4 quart s 23 1 cu. i nches
1 i mperi al gal l on = 1.20 U.S. gal s. = 0 . 16c u. ft.
1 board f oot 144 cubi c i nches
DRY MEASURE
2 pi nt s = 1 quart
8 quart s = 1 peck
4 pecks = 1 bushel
1 bushel = 4 pecks
3 2 quart s = 64 pi nt s
U.S. bushel 2. 15 0 . 42 cubi c i nches
Bri ti sh bushel" 2. 218. 19 cubi c i nches
( Met r i c Units)
LINEAR MEASURE
1 cent i met er 10 mi l l i met er s
1 d e c i me t e r - 10 cent i met er s
1 met er = 10 deci met er s
1 dekamet er = 10 met er s
1 hekt omet er 10 dekamet er s
1 ki l omet er = 10 hekt omet er s
1 i nch =a 2. 5 4 cent i met er s
1 met er = 3 9. 3 7 i nches
1 yard - 0 . 914 met er
1 mi l e = 160 9 met er s = 1 . 6 1 ki l omet er s
SQUARE MEASURE
1 square cent i met er - 10 0 square mi l l i met er s
1 square deci met er - 10 0 square cent i met er s
1 sq. met er = 10 0 sq. deci met er s = 1 cent ar
1 ar = 10 0 cent ar s
1 hektar = 10 0 ars
1 square ki l omet er = 10 0 hekt ar s
1 square cent i met er 0 . 15 square i nch
1 square met er = 1.20 square yards
1 square ki l omet er 0 . 3 9 square mi l e
1 hektar = 2. 47 acres
1 square i nch 6. 45 square cent i met er s
1 square yard = 0 . 84 square mi l l i met er
1 square mi l e - 2. 5 9 square ki l omet er s
1 acre - 0 . 40 hekt ar
CUBIC MEASURE
1 cubi c cent i met er = 10 0 0 cubi c mi l l i met er s
1 cubi c deci met er = 10 0 0 cubi c cent i met er s
1 cubi c met er = 10 0 cubi c deci met er s
1 cubi c yard - 0 . 76 cubi c met er
1 cubi c met er = 1 . 3 1 cubi c yards
1 l i ter - 1.0 6 U.S. l i qui d quar t s
1 hekt ol i t er - 10 0 l i ters =
26. 42 U.S. l i qui d gal l ons
1 U.S. l i qui d quart - 0 . 94 l i ter
1 U.S. l i qui d gal l on B 3 . 76 l i ters
CANDY, JELLY, JAM, PRESERVES
To laugh often and much. To win respect of intelligent people and
the affection of children. To earn the appreciation of honest critics
and endure the false friends. To appreciate beauty. To find the
best in others, a garden patch, or a redeemed social condition. To
know even one life has breathed easier because you lived. This is
to have succeeded. Evelyn Parker
1 walk home with a "friend" as the night comes fast,
but on reaching the gate if runs right on past.
If you could just see us you'd laugh ti l l you burst
at me and my shadow trying to get in first. Dorothy Puyear
CAUGHT IN PASSING Julia Holland
Martin Luther King A.
Woman to neighbor: "We're giving our son his own wheels for the
summer. They're on the lawnmower."
BUTTER TAFFY Gustavo Crawford
Nobl e II
2 c. brown sugar 1/2 c. vinegar
1/2 c. molasses 2 Tbsp. buffer
1/2 c. hot wafer 1 fsp. vanilla
Boil together the brown sugar, molasses, hot wafer
and vinegar. When candy wi l l crisp in cold wafer, add the buffer
and vani l l a. Cook 3 minutes. Cool on buffered pans.
CARAMEL CANDY James Wallace
Juvenile Center
2 c. sugar 1 c. Karo syrup (white)
1 large can evaporated milk 1/4 l b. butter
Cook until mixture forms a soft ball in cold water.
Do not beat. The longer the mixture is cooked, the harder the
caramel.
CINNAMON CANDY James Wallace
Juvenile Center
2 c. sugar 1 c. canned milk (evaporated)
3/ 4 c. white syrup buffer - size of an egg
(Cont.)
69
Cook sugar, syrup and milk until mixture wi l l form a firm ball
when tested in cold wafer. Add buffer. Beat vigorously and knead. Roll
in cinnamon and cut info pieces.
OPERA FUDGE Anna L. Roberts
3 Tbsp. margarine or butter 3 Tbsp. milk
1 pkg. ( 15. 4 oz. ) creamy 1/2 c. chopped nuts (pecans or
white frosting mix black walnuts)
Buffer loaf pan, 9"x5"x3". In fop of double boiler melt
butter in mi l k. Stir in frosting mix (dry) until smooth. Heat over
rapidly boiling wafer for 5 minutes, stirring occasionally. Stir in nuts.
Spread mixture evenly in buttered pan. Cool until fi rm. Cut info
squares. Makes 1 l b. of candy; 32 one inch squares.
PEANUT BRITTLE Etta Johnson
Indiana Boys
1
School
1 c. peanuts 1/4 c. water
1/2 c. white Karo syrup 1 fsp. baking soda
2 Tbsp. margarine 1 c. sugar
(Use iron skillet and wooden spoon.)
Run peanuts under hot wafer faucet, set aside. Grease
cookie sheet and measure soda (have if handy). Put sugar, syrup,
margarine and wafer in iron skillet. Bring to a rolling boil for 7
minutes over high heat. Pour in peanuts. Bring to rolling boil again
and cook until syrup turns caramel color. Stir often. Remove from
f i r e. Stir in soda, stirring wel l , then pour onto cookie sheet. Spread
thi n. Let cool and break info pieces.
TOMATO JUICE JAM Alfred Williams, CSH
(Makes 2 pints)
1 3/ 4 c. tomato juice 4 c. granulated sugar
1/3 c. lemon j ui ce, strained 1/2 bottle liquid fruit pectin
In large stainless steel saucepan stir juices and sugar
until well mixed. Bring to a hard boil over high heat, stirring con-
stantly. Immediately stir in pectin. Bring to a full rolling boil and
boil hard for 1 minute, stirring constantly.
Remove from heat and skim off any light bits of froth.
Pour jam into hot, sterile jars or glasses. Cover with 1/ 8" hot paraffin.
Has a sweet-fart taste.
i
70
VELVET MOLASSES CANDY Gustavo Crawford, MCARC
1 1/2 l b. sugar 1/2 fsp. cream of tartar
1/2 pint molasses 1/4 lb. buffer
1/2 pint water 1/4 fsp. soda
1/4 c. vinegar
Put the sugar, molasses, 1/2 pint wafer and the vine-
gar in an agate kettl e. Heat to boiling, then add cream of tartar.
When mixture crisps in cold water, add the buffer and soda. Stir
wel l . Cool in a buffered pan and pul l .
JALAPENO PEPPER JELLY
Cut 1/2 l b. fresh Jalapenos in half lengthwise and
soak in 2 cups vinegar in refrigerator for 1 week. Take out of
vinegar, remove seeds with spoon (wear rubber gloves), grind.
Use 1/2 cup in recipe.
3/ 4 c. ground bell pepper (red 6 1/2 c. sugar
and green) 1 1/2 c. vinegar
1/2 c. ground Jalapenos
1 bottle Cerfo
If you want your jelly hot-tasting, use the vinegar
the Jalapenos were soaked i n, otherwise use fresh vinegar.
Bring this to a f ul l , rolling boi l . Take off fi re, let
stand 5 minutes. Add bottle of Cerfo and stir continuously while
pouring info jars. Seal with paraffin.
i fi Write your extra recipes here:
I
i
i

71
72
Mnmmmmm
EVERYDAY USE WITH THE METRBC SYSTEM
FOOD
Milk
Butter
Lemon j uice . . .
Flour
Sugar
Salt
Water
DISTANCE
AREA
TEMPERATURE
CLOTHING
Women
Dresses
Stockings
Shoes
Men
Shirts
Socks
Shoes
. . 1 liter
. . 1 kilogram
. . 1 gram
. . . 1 liter
. . 1 milliliter
. . 1 milliliter
. . 1 liter
1 centimeter
1 meter
1 meter
1 kilometer
1 sq. meter
1 sq. kilometer
1 hectare
0 degree Celsius . . .
3 7 degrees Celsius . .
10 0 degrees Celsius . .
ME TRIC
Size
. . 3 8
40
42
44
. . 2
4
6
. . 3 5
3 6
3 8
. . 3 5
3 7
40
. . 25 .5
28
29.25
. . 41
44
46
1.06 quarts
2.2 pounds
0 .0 3 5 ounces
. 4.23 cups
0 .0 67 tablespoons
0 .20 3 teaspoons
. 2.1 pints
0 .4 inches
. 3 .3 feet
1.1 yards
0 .6 mile
0 .16sq. inch
1.2 sq. yards
0 .4 sq. mile
2.5 acres
3 2 degrees Fahrenheit
98.6 degrees Fahrenheit
212 degrees Fahrenheit
U.S.
Size
. 10
. 12
. 14
. 16
9
. 10
. 11
5
6
7
. 14
. 15
. 16
. 10
. 11
. 11V*
8
. 10
. 12
Measuring cups will most likely show both ounces
and grams or cups (and their fractions) and milliliters:
1 cup
1/4 cup
1 teaspoon
1 tablespoon
1 pint
1 squart
1 gallon
1 liter
1 liter
1 liter
250 milliliters (ml)
62- 1/ 2 ml
5 ml
15 ml
0.47 liter (I)
0.95 I
3.8 I
2.1 pint
1.06 quart
0.26 gallon
BEVERAGES, MISCELLANEOUS
GRANDMA' S "RECEET" FOR WASHING CLOTHES Mary Sanders
Boys' School
(Hang this up above your automatic washer and when
things look bleak, read it agai n. )
1. bilf fire in backyard to heef kettle of rain wafer.
2. set tubs so smoke won't blow in eyes if wind is
pert.
3. shave one hole cake lie soap in bilin water.
4. sort things, make three piles. 1 pile whi te, 1
pile cullord, 1 pile britches and rags.
5. stir flour in cold wafer to smooth then thin down
with bilin wafer.
6. rub dirty spots on board, scrub hard, then bi l e.
Rub cullord, don't bi l e, just rench in starch.
7. fake white things out of kettle with broomstick
handle, then rench, blew and starch.
8. spread fee towels on grass.
9. hang old rags on fence.
10. pore rench water in flour bed.
11. scrub porch with hit soapy wafer.
12. turn tubs upside down.
13. go put on clean dress, smooth hair with side
combs, brew cup of f ee, set and rest and rock a spell and count
blessins.
APRICOT SHERBET Julia Holland
Martin Lufher King CCC
Boil 1 pint of sugar and 1 quart of water for 20 min-
utes. Press through a coarse sieve 1 can of apricots and add juice
of 2 lemons. When partly frozen, add 1 pint of whipping cream.
KOOL- AID SHERBET Ora Lee Quarles
2 c. milk 1 c. sugar
1 pkg. unsweetened Kool-Aid
(any flavor)
Put al l in blender or mix with electric mixer. Pour
in plastic container and freeze. Go back once in a while and stir
mixture, until it freezes.
73
OLD FA SHION E D LE MON A DE K afherine Williams
N oble I , MCA RC
j uice of fresh lemons sugar to taste
rinds of lemon, sliced thin fresh wafer
ice
Squeeze lemon j uice info pitcher. A dd rinds and
sweeten to taste. Dilute wi th wafer until desired strength is achi eved,
allowing for further di l uti on by addition of i ce.
TUTTI-FRUTTI N anci Morris
CA A P Staff
Put 1/2 pint "good whiskey" i n 1/2 gallon j ar. A dd
fresh frui t i n season, begin with strawberries. A dd 1/2 cup sugar to
1/2 cup f r ui t . Stir dai l y, unti l sugar dissolves. (Seed al l cherries
and chop al l frui t f i ne, seed al l grapes and cut in hal f . ) (DO N OT
USE BLACKBERRIES OR HUCKLEBERRIES.) A dd a bi t of orange
marmalade. Use as a topping for cakes, ice cream. Store far i n a
cool pl ace. Wi l l last al l summer.
FA VORITE RECIPES Children of Guardian Home
TURTLE SOUP Debb
l e
Take a dead t urt l e. Wash. Cut head off. Put i n pot.
Take some soup. Let boi l . Stir around. Let cook until done.
GRE E N BE A N S WITH MUSHROOMS Talena
Go get green beans at store. Get some wafer and put
in pan with green beans. Get some mushrooms, put i n pan with
green beans. Take off stove and put on tabl e. Then put on plate
and eat them.
HOT DIN N E R ROLLS Linda
Get some flour - put i n butter and mi l k. Then you bake
them for half an hour. Then you put buffer on them and eat them.
LIME PIN E A PPLE SA LA D Penny
Take a lime out of can. Take a pineapple and cut i t
up. A dd lettuce to i t . Put eggs around i f .
74
STRAWBERRY SHORTCA K E Sandra
Take 1 shortcake. Put some strawberries on top and
put the whipped cream on fop of the strawberries.
SWEET POTA TOE S Sandra
Take sweet potatoes out of garden and wash. Then
cut up, put i n pot. A dd pepper. Cook in oven.
HON E Y-GLA ZE D HA M Tanya
Put a chicken in the oven and add ketchup. Check
once i n a while to see i f done. Eat i f .
75
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INDEX OF RECIPES
Page
APPETIZERS, PICKLES, RELISH
Food And Foster Grandparents 1
Baked Bananas 1
Broiled Bananas 2
14 Day Sweet Pickles 2
Hot Applesauce 2
Perfect Fried Apple Rings 3
Jalapenos Pickled In Oil 3
Bean Chili Dip 3
Hot Cheesy Dip 3
Chili Con Queso 4
Guacamole . . . 4
SOUPS, SALADS, SAUCES, DRESSINGS
Reaping Sure Rewards 5
Blueberry Salad . . . . . 5
Chicken Fruit Salad 6
Corn Bread Dressing 6
Five Cup Salad. 6
German Potato Salad. 6
Green Pea Salad 7
Hidden Jello Salad 7
Holiday Turkey Salad 7
Macaroni Salad 7
Onion Soup 8
Pineapple-Apricot Salad. 8
Sassy Barbecue Sauce 9
Sour Cream And Apple Cole Slaw 9
Special Salad 9
Sunshine Salad 9
Supreme Slaw 10
Tuna Salad 10
Watergate Dessert Salad 10
Quick Chili 11
Taco Salad 1 I
MA I N DISHE S
ME A T, SE A FOOD, POULTRY
Just A Mi nut e 13
A ppl e A nd Franks Scal l op 13
A utumn' s Best Pot Roast 14
Barbecued Bologna 14
Beef Burgers In Wi ne 14
Beef Pot Pi e 15
Beef Roast In Pressure Cooker 15
Boi l ed Di nner Wi t h Corned Beef 15
Boiled Fresh Tongue Wi t h Leeks 16
Budget Steak 16
Chi cken Cacci af or e. '
Chuck Roast Mi l anese 17
Devi l ed Beef Slices 17
Frank Fritters 18
Franks-I n-A -Bl ankef 18
French Chi cken 18
Gehi r n-I s Brains 18
Ham A nd Fried Rice 19
Hogshead Cheese 19
Hungarian Goul ash 19
Low-Cal Meat Loaf 20
Meat Loaf 57 20
More, More 20
N ew E ngland Boi l ed Di nner 20
Oven Beef Stew 21
Pork Chops For Two 21
Salisbury Steaks In Wi ne Sauce. . 21
Ski l l et Beef Wi t h Cabbage 22
Ski l l et Di nner 22
Southern Maryl and Stuffed Ham 22
Sfrefch-The-Hamburger, 22
Stuffed Roll Of Beef 23
Tal ari ni a 23
Chi l i 23
Green E nchi Iadas 23
Sevi che-Cevi che ( Mexi co) . 24
Chi Ii Tomato Tacos 24
MA I N DISHE S
CHE E SE , E GG, SPA GHE TTI, CA SSE ROLE
A Tabl e Blessing 25
Broccol i Casserole 25
Broccol i Casserole . .
0
. 25
Broccol i - Rice Casserole
#
25
Buffer Bean Casserole. . 26
Chi cken Casserol e 26
Corn Bread Ring 26
Green Bean Casserole 26
Ripe Ol i ve A nd E gg Sal ad. 27
Smoked Turkey A nd Eggs . . .
0
27
Macaroni Casserole 27
Spaghetti Sauce 27
Fiesta Casserole 27
Chi l i Casserole 28
South Of The Border Casserole 28
Qui ck Tamale Pie 28
Qui ck E nchilada Casserole 29
Mexi can Chi cken . .
Q
29
Chi cken Torti I la Casserole 29
VE GE TA BLE S
Grocery List 3 1
Vi t ami n A l p h a b e t . . . .
0
3 1
Baked Corn Pudding 3 1
Baked Corn Pudding 3 2
Corn Fritters 3 2
Dutch Potatoes 3 2
Frozen Cucumber Slices 3 3
Jul i enne Potatoes Wi t h Savory Sauce 3 3
Mashed Potato Cakes
0 0
3 3
Orange Gl azed Sweet Spuds 3 3
Raw Potato Patties 3 3
Scal l oped Potatoes 3 4
Spanish Rice 3 4
Sweet Potato Surprises 3 4
Chi l i A nd Cheese Bak e- Baked Chi l i Rellenos 3 4
Do I t N ow 3 5
BRE A D, ROLLS, PIE S, PASTRY
Easy CIean-Up o 3 7
To Soften Brown Sugar 3 7
Cook Saver Tip 3 7
C
Banana Bread 37
Boston Cream Pie . . . . . . . 37
Chess Pie 38
Chocolate Cheese Pie 38
Cornmeal Pancakes 38
Cornmeal Pancakes 39
Cracklin Bread 39
Dieter Pie Crust 40
Dinner RolIs 40
French Chocolate Pie 40
Hot Water Pie Crust 41
Impossible Pie. 41
Minnie Pearl's Lemon Chess Pie 41
Orange Honey Bread 41
Orange Sesame Muffins 42
Party Rolls 42
Pecan Pie o 43
Pecan Pie 43
Potato Refrigerator Rol Is 43
Perfect Corn Bread 44
Quick French Bread 44
Qui ck- Mi x Rolls 44
Sweet Pastry 45
Thin Corn Crackers 45
Vinegar Pie 45
Yeast Rol Is 46
Mexican Cornbread 46
Jalapeno Cornbread 46
CAKES, COOKIES, ICINGS
SmelIs From My Grandmother's Kitchen 47
Colorful Touch 47
Frozen Cake Trick 47
Beautiful Cookies. 48
Applesauce Nut Cake 48
Aunt Susan's Handmade Pound Cake 48
Black Walnut Sugar Cookies. <>. 48
Buttermilk Cake 49
Caramel Frosting . . . . . . . 49
Cheese Cake 49
Cheesecake 49
Cheese Cookies . . . . . .
c
. 50
Cherry Cake
#
50
Chocolate Cake (Rich) 51
Chocol ate Sheet Cake 5 1
Coconut Orange Jumbles 5 2
Congo Squares 5 2
French Genoise Cake 5 2
Frui t Cockt ai I Cake 5 3
Fudge Frosting 5 3
Fudg e Fu 11 5 4
German Chocol ate Cake 5 4
Lemon Gl ace Cake 55
London Bars 5 5
Mapl e N ut Chews 5 6
Mi r acl e Whi p Cake 5 6
Molasses Drop Cookies 5 6
Oatmeal Cake 5 6
One Egg Cake 57
Ol d A unti es Jumbles 57
1 - 2- 3 - 4 Cake 57
1-2-3 Pound Cake 5 8
Paradise Fruit Cake 5 8
Pineapple Cake 5 9
Pineapple Cake 5 9
Plate Cake 5 9
Red Devi l ' s Food Cake 60
Red Vel vet Cake 60
Sausage Cake 61
Scotch Cake 61
Seven-Up Cake 62
Snickerdoodles Cookies 62
Sour Cream A ppl e Squares 63
Sour Cream Cof f ee Cake 63
Standard Foundation Cream Fi l l i ng 63
Uncooked Chocol ate Ici ng 63
Wal nut Surprise Cookies 64
DESSERTS
Recipe For A Happy Year 65
A ppl e Crisp 65
Champagne Dessert 65
Cranberry Jel l o 66
Date Pudding 66
Ol d E nglish Plum Pudding 66
Peach Banana Dessert 67
Strawberry Pizza 67
Strawberry Delish 67
Wal k-Away Dessert 67
Williamsburg Snowballs 68
CANDY, JELLY, JAM, PRESERVES
Caught In Passing 69
Buffer Taffy 69
Caramel Candy 69
Cinnamon Candy 69
Opera Fudge 70
Peanut Brittle 70
Tomato Juice Jam 70
Velvet Molasses Candy 71
Jalapeno Pepper Jelly 71
BEVERAGES, MISCELLANEOUS
Grandma's "Receet" For Washing Clothes 73
Apricot Sherbet. 73
Kool-Aid Sherbet 73
Ol d Fashioned Lemonade 74
Tutti-Frutti 74
FAVORITE RECIPES - Children of Guardian Home
Turf 1 e Soup 74
Green Beans With Mushrooms . . . . 74
Hot Dinner Rolls 74
Lime Pineapple Salad 74
Strawberry Shortcake 75
Sweet Potatoes 75
Honey-Glazed Ham . . . . . . . . . . . . . 75
Notes
N otes:
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N ot es: r-n
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TO ORDE R
Copies of this book, please pri nt your name
and address and send t o:
Mari on County Foster Grandparent Program
611 N or t h Park A venue, #5 16
I ndi anapol i s, Indiana 4620 4
E nclose $3 . 0 0 for each copy and add $. 25
for postage and handl i ng.
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1
The plastic binding on this book will provide years of endless service,
but like all plastic materials it should not be exposed to excessive
heat. Examples of this would be direct sun, left in a hot automobile
or near the burner of a kitchen stove.
CIRCULATION SERVICE, INC.
P.O. BOX 7306 INDIAN CREEK STATION
SHAWNEE MISSION, KANSAS 66207
Programs of Service and Fund Raising Programs
for Church, School and Civic Organizations
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