National Grange Bicentennial Year Cookbook

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MEMBER National Bicentennial Service Alliance

National Grange Headquarters Washington, D.C.

CJJoard ofdjldvisors Cookbook Committee Coordinator Mrs. Judy Taylor Massabny Director of Information and Public Relations Contributing Editors Mrs. John (Dorothy) Scott

Staff Assistants Mrs. Lorena Stigers

Wife, National Master

Mrs. Suellen Meyer

Mrs. Robert (Mary) Proctor

Miss Denise Field

Wife, National Secretary Mrs. Herschel (Blanche) Newsom Wife, Past National Master

Miss Cheryl Overbeck

@

Gontents Special Recipes from Friends in the Nation 's Capital

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6

Appetizers, Soups and Sauces. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 .

Salads and Salad Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Meats

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52

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1 6 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 26 Desserts and Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 64 Quantity Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .222 Special Diabetic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232 Food Preservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248 Metric Conversion Chart for the Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 288 Equivalent Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .288 Substitutions/

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289

Calorie Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .290 I ndex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .293

Special Recipes from Friends in the l\@tions Gapitol

7

Washington, D.C., the home of our nation's capital, is also the home of many of our country's highest officials. It is a city in which senators, representa­ tives and department heads from every state in the union work to keep the government of the United States of America "of the people, by the people and for the people."

Entertaining has long been an important part of political life. Statesmen's wives are always looking for new ways to add a special flair to their frequent dinner parties. Throughout the years, their personal recipe files have grown to include some of the most appetizing and varied dishes ever prepared.

Because these women have chosen to share their favorites with the members of Grange, this is the most unique category presented in the National Grange Bicentennial Year Cookbook.

Just as our representatives in Washington are a reflection of the great diver­ sity of people and customs in our nation, these recipes present a panorama of our nation's history and eating pleasures. Their wide variety is indicative of the great abundance which we enjoy in our country. Many recipes use products which are locally available in each statesman's district and reflect the foods that are preferred there. Thumbing through this section is almost like taking a condensed tour of the country.

Evolving from the simple methods of the past to the elaborate procedures of the present, American cooking has undergone as many changes in the past

200 years as has our nation. While many of these recipes are original, trea­ sured heirlooms, others have been revised from the basic dishes served in homes years ago. All are truly delicious and deserve to be preserved for future generations.

Experience the delight of serving a dish that has been enjoyed by some of ' the most distinguished guests in the nation.

8 / Special Recipes * * * **************** * * * * ************** R U BY RED GRAPE F R U I T-CH ICKEN 2 ruby red grapefruit 1 /2 c. whole cranberry sauce 1 tbsp. honey 1 /4 tsp. cloves 1 /4 tsp. salt 1 fryer, disjointed

by hand. Place in refrigerator until ready to use. This dough will be very soft. M ake rolls into small bal ls, using heavily floured finge rs. Place bal ls close together in 2 greased 9·inch cake pans. Cover; let rise for about 2 hours. Bake in preheated 350·degree oven u ntil done. Serve very hot.

Mrs. Earl L. Butz Wife of Secretary of Agriculture Washington, D.C.

3 tbsp. b utter

Peel and section grapefruit, squeezing all juice from m em branes into saucepan. Add cranberry sauce, honey, cloves and salt, m ixing well , then bring to a b o i l . Stir in grapefruit sections. B rown chicken in but· ter in frypan, then pl ace in shallow baking dish. B aste w i t h grapefruit sauce. B ake in 35 0·degree oven for about 45 minutes, basting frequently. Serve ch icken w i t h remaining grapefruit sauce. Yield: 4 servings.

Mrs. Gerald R. Ford Wife of President of United States

N E W YORK STATE FLAT APPLE P I E 1 /2 c. butter 1 /2 c. margarine 2 c. flour 3 to 4 tbsp. ice water 1 1 or 12 med. New York State Apples 1 c. sugar

SHRIMP CREOLE ( Recipe 25 years old) 3 tbsp. b utter

1 lb. fresh or frozen shrimp 2 c. cooked rice 1 c. light cream sauce 1 /2 c. tomato sauce 1 /2 tsp. salt 1 med. onion, grated 1 /2 tsp. celery salt Melt butter; add shrimp and simmer for 3 minutes.

Add rice, cream sauce, tomato sauce , salt, onion and celery salt; m ix well . B ring to a boi l ; tu rn into a casse· role. B ake in preheated 350·degree oven for 30 min· utes. Yield: 6 servi ngs.

Mrs. john T. Dunlap Wife of Secretary of Labor Washington, D . C.

1 tbsp . cinnamon

J uice of 1 /2 lemon 1 /2 c. New York State maple syrup New York State sharp cheese, sliced Cut the butter and margarine into the fl ou r with kn ife or pastry blender u ntil l ike cornmeal. Add ice water gradually, and work in just enough to hold together.

R o l l out on l ightly flou red board or marble slab u ntil one inch thick. Place in refrigerator for 20 m i n u tes.

R emove; rol l again u ntil 1 /8 inch. Place pastry on 1 5 x l O·inch flat pan or baking sheet. Peel, core and c u t each apple into 6 sections. A rrange in 1 layer on p astry in pan. M ix sugar and cinnamon; sprinkle over apples. Sprinkle with lemon ju ice. B ake in preheated 45 0-degree oven for 20 m inutes. Reduce oven temper· atu re to 350 degrees; bake for 30 minutes longer. Re­ move from oven; drizzle with maple syrup. Serve while w a r m with generous slice of cheese.

Mrs. Nelson A. Rockefeller Wife of Vice President of United States

F AVO RITE ROLLS 4 c. sifted flour 1 tsp. baking powder 1 /2 tsp. soda 1 /2 c. sugar 1 tsp. salt 1 /2 c. shortening 1 cake yeast 2 c. buttermi l k S ift d ry ingredients together; c u t in shortening. D is· solve yeast in bu tterm i l k; add to flou r m ixture, m ixing

COUNTRY-F R I E D STEAK Flour

8 cubed or minute steaks

Salt and pepper to taste B utter 1 med. can sliced mushrooms, drained 1 Ig. onion, coarsely chopped Garlic powder to taste W orcestersh ire sauce to taste Soy sauce to taste Oregan 0 to taste Tabasco sauce to taste

Sprin kle generous amount of flou r on large platter.

Season each steak with salt and pepper. Turn steaks over and over in flour, rubbing flour into steaks with fingers until coated and no more flo u r will adhere.

Melt enough butter i n deep, heavy aluminum or iron skillet to more than cover bottom. Coo k steaks, 2 or 3 at a time, over medium heat until brown, adding but­ ter as each batch is cooked and placing steaks in Pyrex dish. Add more butter to skillet. Add m ushrooms and onion; cook over medium heat, stirring, until onion is l ightly browned. Add garlic powder, Worcestershire sauce, soy sauce, oregano and Tabasco sauce, then stir in flour remaining on pl atter. Place steaks on onion mixture in layers; pour enough very hot or boiling water into s kil let to j ust cover steaks. Sti r around bot­ tom of skillet with cooking spoon, moving steaks around to mix water with onion m ixtu re. Reduce heat to very low; cover skillet tightly. Cook for about 2

Special Recipes / 9 * * * * ******************************** * hours or until steaks are very tender and gravy is th ick, stirring occasionally and moving bottom steaks to top to coo k all equally. Serve with rice or mashed potatoes.

Mrs. james B. A llen Wife of Senator from A labama Washington, D. C.

GRANDMOTH E R F RAS I E R'S HAGG IS ( Recipe about 1 00 years old) 2 lb. beef or lamb heart 2 l b . calves l iver, scalded 1 l b . lean pork 2 tbsp. m i n ced beef suet 1 c. coarse oatmeal 1 c. cooked pearl barley Salt to taste Pepper to taste Chopped onion to taste 2 tsp. allspice Scotch whisky

Put meats through coarse blade of food grinder. Com· bine meats with rem aining ingred ients except wh isky in large saucepan. Cook u ntil al l red color disappears, stirring down constantly. L ine 4·quart bowl with cheesecloth ; pack in meat m ixture. Tie u p ends of cheesecloth to form closed bag. Pl ace in u pper part of steamer. Cover; steam for 2 hou rs. U n cover; remove cheesecloth. F lame with Scotch wh isky.

Haggis is said to be enjoyed in proportion to amount of Scotch drunk with it, and/or poured over it. Haggis is the national dish of Scotland, the only country where this unique dish is appreciated. The stomach of a sheep is filled with seasoned stuffing of m inced heart, l iver, l u ng, oatmeal and chopped suet, then boiled l i ke a pudding. Pot haggis is m ore easily appre· ciated by non·Scots as it is a simpler version.

not waste any of the liquid. Cut the veal into cubes or m ince. Return the bones to liquid; bring to a b o i l .

Continue t o b o i l t o get rich stock. Strain, then p o u r stock back into saucepan. A dd veal; bring t o a b o i l .

A d d more seasoning i f needed ; stir in gelatin. B o i l for several m inutes longer. Pour into molds; refrigerate u n· til set. This amount makes about 2 pou nds of iel l ied veal. Do not freeze.

Th is is an old Swedish recipe, always prepared for the Christmas Holidays, but is served at any time of the year. Use as a first course or with a buffet.

Mrs. Warren E. Burger Wife of Chief justice of the United States Supreme Court Washington, D.C.

C RAB CASSE RO LE 8 slices bread

2 c. crab 1 /2 c. mayonnaise

1 onion, chopped 1 green pepper, chopped 1 c. chopped celery 3/4 c. milk 1 egg 1 1 /4 c. thick white sauce with m ushrooms Grated cheese Paprika

D ice half the bread. M ix crab, mayonnaise, onion, pep· per and celery; spread on bread. Trim remaining bread; arrange over crab m ixture. Combine m i l k and egg; m ix wel l . Pou r over all. Bake at 325 degrees for 15 m i n · utes. Remove from oven; p o u r mushroom sauce o v e r top. S prinkle w ith cheese and paprika; bake for 1 h o u r longer. Y ield: 8 servings.

Mrs. Ted Stevens Wife of Senator from A laska Washington, D . C.

Mrs. Caspar W. Weinberger Wife of Past Secretary of HEW Washington, D.C.

J E LLIED VEAL 4 1 /2 lb. veal on the bone, leg, shoulder or neck 3 1 /2 pt. water 1 tbsp. salt 10 white peppercorns 5 allspice 1 bay leaf 2 whole c loves 1 onion W hite pepper 1 tbsp. vi negar 1 env. unflavored gelatin, soaked i n 1 /4 c . cold water

Trim the veal; place in saucepan. Pour in water; bring to a boil. Add remaining i ngred ients except gelatin.

Cover; sim mer for abou t 1 hou r and 30 minutes or until veal is tende r. Lift veal from liquid; let cool. Do

A R I ZONA CH I L I 1 lb. dried pinto beans

1 lb. coarsely ground beef

2 c. chopped onions 1 6·oz. can tomato puree 3 tbsp. chili powder Salt to taste 1 tbsp. cumin

Cook beans in boil ing water u ntil tender. Saute beef in skillet u ntil l ightly browned; d rain off excess fat. A d d onions, puree and beans. M ix chili powder, salt a n d cu m i n ; add t o beef m ixture. B ring t o a b o i l ; red uce heat to low. Cook until flavors are well b lended. Beans may be soaked overnight and added without precook· ing; c h i l i m ust cook long enough for beans to be tender.

Mrs. Paul j . Fannin Wife of Senator from A rizona Washington, D . C.

1 0 / Special Recipes * ****************** * * * * ************** PEGGY'S RANCH-STYLE F R I J OLES 2 lb. pinto beans 2 tsp. salt 2 Ig. onions 4 cloves of garlic 1 can roasted green chi lies 1 /2 tsp. pepper 1 can taco sauce 1 /2 tsp. cumino seed 1 can tomatoes S o a k pi nto beans in cold water overnight. D rain and rin se ; cover with about 2 inches of water. Add salt; boil over moderate heat for about 1 hour, adding wa­ ter as needed. Dice onions and garlic. Chop green chil­ ies. Combine garlic, onions, chilies, pepper, taco sau ce, cumino seed and tom atoes. Stir tomato mixtu re into beans. Cook over low heat for 1 hour and 3 0 m i n u tes or until beans are tender. A d d 1 t o 2 tea­ s p o o ns of red chili powder for spicier beans. Beans m ay be reheated with a small amount of water or tomato sauce added. Stir to prevent bu rning.

Mrs. Barry M. Goldwater Wife of Senator from A rizona Washington, D.C.

M A RGARET CH I LES' FRIED CORN

( Reci pe 1 00 years old)

1 0 ears fresh corn 1 0 slices bacon

Salt and pepper to taste S h u c k corn; remove sil k. Place large end of ear on b o a rd ; hold perpendicular to board with other hand.

51 ice outer edge of kernels off with sharp knife, then scrape cream out of remaining part of kernels. F ry b a c o n ; set aside. Pour corn into hot bacon d rippings; fry for 4 m i n utes. Season with salt and pepper. Mil k m a y be added if corn is not creamy enough.

Mrs. Lawton Chiles Wife of Senator from Florida Washington, D.C.

B AKED COUNTRY-CU RED HAM 1 country-cured ham Whole cloves Brown sugar Honey A pple cider Brandy Sauce

W ash ham thoroughly; place in roasting pan, fat side u p . Pour 2 inches water into pan. Wine, ginger ale, ap p l e cider, orange juice, pineapple juice, peach pickle juice, Coca-Cola or champagne may be used instead of water, if desired . Cover roasting pan. Bake ham in pre­ heated 350-degree oven for about 20 minutes per p o u n d or u ntil done, basting freq uently. Remove ham from oven; uncover. I ncrease oven temperature to 45 0 degrees. Remove rind from ham ; trim off some of the

fat. Score fat in diamond shapes; stud each diamond with 1 clove. Cover ham with brown sugar, then honey. Add desi red amou nt of apple cider to roasting pan . Bake u ntil ham is glazed , basting freq uently.

Serve with B randy Sauce. Ham may be soaked in cool water for 1 2 to 24 hours for milder flavor, if desired.

B RANDY SAUCE

1 l-Ib. box brown sugar 6 whole cloves J uice of 2 oranges 2 oz. brandy

Mix sugar, cloves and orange juice in saucep an; bring to a boil. Remove from heat; stir in brandy.

Mrs. Herman Eugene Talmadge Wife of Senator from Georgia Washington, D . C.

PEKING DUCK 1 4 to 6-l b. Long Island duckl i ng Salt 6 to 7 green onions 1 sm. piece of gingerroot 2 tbsp. d ry sherry 1 /4 c. H oi si n sauce 2 tbsp. honey 2 tbsp. shoyu sauce

Wash and clean duckling. Rub salt on skin and cavity; let stand for 3 0 minutes. Wash and clean on ions and gingerroot; crush together. Combine crushed mixture, sherry, Hoisin sauce, honey and shoyu sauce in small bowl; let stand for about 1 0 minu tes. Pour sauce over and inside du ckling; let marinate for at least 1 hou r.

Bake in 3 75 -degree oven for 30 minu tes. Reduce oven temperature to 250 degrees; bake for 1 hour. I ncrease oven temperature to 400 degrees; bake for 30 minutes.

Coals shou Id be red hot with vents slightly open if duckling is cooked in a ch arcoal fire d ru m . H ang duck in d ru m ; roast for 1 hour or u ntil tender.

Mrs. Hiram L. Fong Wife of Senator from Hawaii Washington, D . C.

SUET P U D D I NG ( Recipe 75 years o l d )

2 3/4 c. flour 1 tsp. soda 1 tsp. salt 1 tsp . cinnamon 1 tsp . nutmeg 1 /4 tsp. allspice 1 /4 tsp. cloves 1 /2 c. sugar 1 c. coarsely ground suet 1 c. chopped nuts 1 c . ground raisins 1 /2 c. m olasses 1 /2 c. dark corn syrup 1 c. hot water

Special Recipes / 1 1 * * * * ******************************** * Sift flour, soda, salt, cinnamon, nutmeg, allspice, cloves and sugar together into bowl. Mix suet, nuts and ·raisins in bowl. Add enough flou r m ixture to coat al l ingredients; m ix wel l . Add molasses, corn syru p and hot water to rem aining flour m ixture; mix wel l . Add suet m ixtu re; stir u ntil m ixed. Pour into greased and sugared 8-cup. pudd ing mold or 9 x 5-inch loaf pan; cover tightly. Place on trivet or rack in heavy kettle; add 1 inch boil ing water. Cover kettle tightly. B ring to a boil over h igh heat. Reduce heat to low; cook for 3 hours, adding boiling water, if needed. Rem ove lid; cool before u nmold ing. Yield: 1 2- 1 4 servings.

bay leaves. S immer for 1 hour and 30 minutes. Com­ bine ground beef, moistened bread, eggs, cheese, p a rs­ ley , remaining garlic, salt and pepper In l arge bowl; mix wel l . Dampen hands; roll ground beef mixtu r e in small balls. F ry in another skillet until brown all o ver.

Transfer meatballs to skil let with sauce; simmer for 1 hou r or longer. Meatball s and sauce may be pre p a red ahead. A llow 3/4 pound spaghetti per person; coo k in large amount of boiling salted water accord i n g to package directions. Cook spaghetti just before serving time. Meatballs and sauce may be reheated to s erve with spaghetti.

Mrs. jim McClure Wife of Senator from Idaho Washington, D . C.

Mrs. Vance Hartke Wife of Senator from Indiana Washington, D.C.

BASQUE CH ICKEN 4 whole chicken breasts, cut i n halves Flour 4 tbsp. corn oil 1 med . onion, thinly sliced 1 c. fresh m ushrooms, sliced Thyme and bay leaf to taste Coarsely ground pepper and salt to taste 1 No. 2 can tomatoes 1 green pepper, thinly sliced 1 /4 c. stuffed green olives D ust chicken l ightly with flour. Cook in 2 tablespoons corn oil in skil let unti l golden brown. Place in casse­ role. B rown on ion and m ushrooms in remaining 2 ta­ blespoons corn o i l ; add thyme, bay leaf, pepper and salt. Add tomatoes; simmer u ntil part of the l i q u id has evaporated. Add green pepper and olives; m ix wel l .

Pour over c h icken. Bake i n preheated 300-degree oven for 1 hou r. Serve over rice. One fryer, d isjointed , may be su bstitu ted for c h i c ken breasts. O ne can mushroom stems and pieces may be used instead of fresh m ush­ rooms. Yield: 4-8 servings.

Mrs. Frank Church Wife of Senator from Idaho Washington, D.C.

SPAGH ETTI AND MEATBALLS 1 onion, chopped 2 cloves of garlic, chopped 1 can Italian tomato paste 3 tomato paste cans water Salt and pepper to taste 1 /4 c. (or more) sugar 2 bay leaves 1 lb. ground beef 4 sli ces bread moistened with water 2 eggs 1 /2 c. grated cheese 1 /4 c. chopped parsley Spaghetti Fry onion and 1 clove of garlic in hot oil in skil let u ntil brown . A dd tomato paste; cook and stir with for k for 3 minutes. Add water, salt, pepper, sugar and

YELLOW ANGEL FOOD CAKE 5 eggs, separated 1 1 /2 c. cold water 1 1 /2 c. sugar 1 1 /2 c. flour 1 /2 tsp. baki ng powder 1 /4 tsp. salt 1 tsp. vani l l a extract 3/4 tsp. cream of tartar Beat egg yol ks well ; beat cold water into eggs. A d d sugar; beat well. Sift flour, baki ng powder and salt i nto egg yol k m ixture. Add van i lla; m ix well . Beat egg wh ites u ntil stiff; beat in cream of tartar. Add to flou r m ixture, folding carefu l ly. Place in tube pan. Bake i n preheated 300-degree oven for 1 5 m i nu tes. I ncrease temperature to 350 degrees; bake for 1 hour longer_ Mrs. B irch 8ayh Wife of Senator from Indiana Washington, D. C.

G RANOLA 5 c. rolled oats 1 c. wheat germ 1 c. soy flour 1 c. powdered m i l k 1 c. sesame seeds 1 c. sunflower nuts 1 c. chopped m i xed nuts 1 c . honey 1 c. vegetable oil or peanut oil Mix all dry ingredients in a large roasting pan . M ix honey and oil in a bowl. Add to d ry ingredients; m ix u ntil all dry i ngred ients are coated . Bake in 350-degree oven for about 30 minutes, stirring several times. S tore in airtight jars or containers. Make sure all ingred ients are natural i ngredients with no chemi cals, preservat i ves or additives.

Dick Clark Senator from Iowa Washington, D . C.

1 2 / Special Recipes ******************* * * * * ************** SH RIMP REMOU LADE

C H E ESE NUGGETS 1/4 c. soft b utter 1 c. sharp Cracker Barrel cheese, softened 3/4 c. flour 1/8 tsp. salt 1/2 tsp. paprika

Stuffed green o lives or cocktail onions

B lend butter with cheese. Sift in flour, salt and pap­ ri k a ; m ix wel l . Shape dough around ol ives; place on ungreased cookie sheet. Bake i n preheated 400-degree oven for 1 0 to 15 minutes. M ay be made ahead and refrigerated or frozen; may be served hot or cold.

Mrs. john Culver Wife of Senator from Iowa Washington, D.C.

JAM CAKE ( Re c i pe over 100 years old) 1 c. butter 1 1/2 c. sugar

4 eggs, separated

1 c. blackberry jam 3 c. all -purpose flour 1 tsp. (or more) cinnamon 1 tsp. nutmeg 1 tsp. allspice 1 tbsp. soda

1 c. buttermilk 1/2 c. finely chopped black waln uts (opt.)

C ream butter and sugar; add slightly beaten egg yolks.

A d d jam; mix wel l. Sift flour and spices together; m ix sod a and butterm ilk. Add flour m ixtu re to creamed m ixtu re alternately with buttermilk mixture. Fold in stiffly beaten egg whites. D redge walnuts with small amount of additional flour; fold into batter. L ine 3 l ayer pans with waxed paper; pour batter into pans.

B ak e in preheated 350-degree oven for 35 to 40 min­ u te s or un til straw inserted in center comes out clean.

Cool for 10 m inutes; remove from pan. Cool.

FILLING

2 1/2 c. sugar 2 eggs, beaten 1 1/2 c. m i l k or cream 1/2 c. flour 1 pkg. figs, chopped 1 p kg. d ates, chopped 1 c. dark seeded raisins 3/4 c. black walnuts or pecans

1 tbsp. van i l la extract

M ix all ingredients in saucepan; coo k until very thick, sti rring to keep from sticking. M ay be cooked in dou­ b l e boiler. Frost cake with Filli ng; decorate with nuts a n d green and red cand ied pineapple. One and 1 /4 c u p s brown sugar may be substituted for half the sugar; 1 /2 cup white raisins may be substituted for h a lf the dark raisins.

Mrs. Wendell Ford Wife o f Senator from Kentucky Washington, D.C.

1/2 c. tarragon vinegar 2 tbsp. tomato catsup 4 tbsp. creole m ustard 1 tbsp. paprika 1 tsp. salt 1/2 tsp. cayenne pepper

1 clove of garlic, pulverized

1 c. salad o i l 1/2 c. minced green onions with tops 1/2 c. minced celery 4 lb. cooked and cleaned shri mp

M ix vinegar, catsup , mustard, papri ka, salt, pepper and garlic in small bowl. Add oil gradually. Stir in green onions and celery. Place vinegar, catsu p, mustard, pap­ rika, salt, pepper and garlic in blender container, if desired ; b lend for 1 7 seconds. Pour oil gradually through center opening while blender is ru nn ing; blend u ntil wel l mixed. Pour sauce over shrimp; marinate in refrigerator for 4 to 5 hou rs. Pl ace 6 marinated shrimp on shredded lettuce for each serving. Yiel d : 1 6 servings.

Mrs. Russell B. Long Wife of Senator from Louisiana Washington, D.C.

JAN E M USKI E'S NEW ENGLAND D I NN E R 4 t o 5 l b . corned beef brisket 1/2 bay leaf

5 peppercorns Basil to taste Thyme to taste Parsley to taste 6 white or yellow turn i ps, peeled and sliced 8 carrots, pared 4 parsnips, peeled 10 sm . onions, peeled 8 med. potatoes, peeled 1 green cabbage, cored and cut i n wedges Place beef in deep kettle; cover with cold water. Add herbs, but no salt. B ring water to a boil, skimming off fat. Cover and simmer for 3 to 4 hours. Add all vegeta­ b les except cabbage ; cook for about 20 m inutes. Add cabbage; cook for about 25 m inutes longer or until all vegetables are tender. Place beef on hot platter; sur­ round with vegetables.

The Muskie fam ily likes New England dinner with h orseradish, mustard pickle and hot bu ttered bread, then fresh fru it and brownies for dessert.

Mrs. Edmund S. Muskie Wife of Senator from Maine Washington, D.C.

SEM I -F RE DDO 1 tsp. vanilla extract 6 egg yolks, beaten

Special Recipes / 13 * * * * ******************************** * 1 tsp. grated lemon rind 10 tbsp. sugar 6 tbsp . flour 4 c. milk, scalded 2 sq. cooking chocolate, grated 1 /3 c. rum 3 3·oz. packages ladyfingers Whipped cream flavored with vanilla Combine vanill a, egg yol ks, lemon rind, 6 tablespoons sugar and flour in saucepan; mix wel l . Add m i l k slowly, beating constantly with rotary beater. Cook over low heat, stirring constantly with wooden spoon, until m ixture comes to a boil . Cook for 4 m inutes, stirring constantly ; remove from heat. Pour half the pudd ing into bowl ; set aside to cool, stirring occasion­ ally to prevent fil m from form ing on top. Add ch oco­ late to remaining h ot puddi ng. Cook for 1 minute longer or until chocolate is melted, stirring constantly; cool. Line 10 x 5-i nch deep baking pan or d ish with waxed paper, leaving overlap of waxed paper. M ix 1 /3 cup water, remaining 4 tablespoons sugar and rum in small bowl. Dip ladyfingers l ightly in rum m ixture; line bottom and sides of the baking pan with ladyfin­ gers. Pour half the chocolate pudding over ladyfingers; cover with layer of d ipped ladyfingers. Pour half the van illa pudding over ladyfingers; cover with layer of d ipped ladyfingers. Repeat layers, ending with vanilla pudd ing; chill u ntil cold. Unmold onto serving p latter; remove waxed paper. Frost with whip ped cream. Gar­ nish with marasch ino cherries and additional grated chocolate. M ay su bstitute 1 package prepared choco­ late pudding m ix flavored with almond and van i l la ex­ tracts and 1 package prepared vanilla pudd ing m ix flavored with almond extract and grated lemon rind for cooked pudd ing i n recipe. Y ield: A bout 1 2 servings.

Mrs. Edward W. Brooke Wife of Senator from Massachusetts Washington, D.C.

CHICKEN M U R I EL 1 fryer 2 c. milk Salt 1 /4 c. butter Lime or lemon j uice Pepper 1 pkg. long grain and w i l d rice mixture 1 c. so ur cream 1 bouillon cube, d issolved (opt.)

1 /4 c. chopped chives Pinch of oregano or Season-All 1 /4 to 1 /2 c. d ry California w hite wine (opt.)

Cut fryer into serving pieces. Mix m i l k and 1 teaspoon salt in bowl. Add ch icken; m arinate for about 2 hours.

Drain chicken; reserve milk m ixture. Cook chicken in butter in skillet until l ightly browned . Sprin kle lightly with lime juice; add salt and pepper to taste. Prepare rice m ixture according to package d irections; p l ace i n casserole. Place chicken over rice. M ix sou r cream with

1 /2 cup reserved m i l k m ixture. Add 1 /4 teaspoon salt, 1 /8 teaspoon pepper, 1 /2 teaspoon lime juice a n d bou i llon ; stir in chives, oregano and wi ne. Pou r over ch icken; cover. Bake in preheated 3 75-degree oven for 1 hour and 40 m inutes. Uncover; bake for 20 m i nu te s longer. May b e baked a t 400 degrees for 1 hour, then temperature reduced to 325 degrees u ntil ready to serve.

Mrs. Hubert H. Humphrey Wife of Senator from Minnesota Washington, D.C.

PUMPK I N BREAD 1 1 /2 c. sugar 1 tsp. soda 1 /4 tsp. baking powder 3/4 tsp. salt 1 /2 tsp. cloves 1 /2 tsp. nutmeg 1 /2 tsp. cinnamon 1 2/3 c. flour 2 eggs 1 /2 c. oil 1 c. canned pumpkin 1 /2 c. water 1 /2 c. chopped nuts 1 /2 c. chopped dates Sift sugar, soda, baking powder, salt, spices and flou r together into large bowl. Add eggs, oil, pumpkin and water to d ry m ixture ; beat with electric mixer u nt i l w e l l m ixed . Stir in nuts and dates. Turn into t w o 9 x 5-inch pans. Bake in 350-degree oven for 1 h o u r and 30 minutes.

Mrs. Walter F. Mondale Wife of Senator from Minnesota Washington, D.C.

M I SS I SSIPPI BANANA CAKE 1 /2 c. butter 1 /2 c. Wesson oil 2 c. sugar 4 eggs, well beaten 3 c. flour 1 1 /2 tsp. cloves or allspice 2 tsp. cinnamon 1 1 /2 tsp. soda 1 /2 tsp. salt 5 or 6 ripe bananas, well mashed 2 c. chopped pecans 2 c. halved candied cherries Cream butter, Wesson oil and sugar in bowl. Add eggs; m ix wel l . S ift flour, cloves, cinnamon, soda and salt together 3 times. Add to butter m ixtu re alternately with bananas; fold in pecans and cherries. Place i n greased tube pan. Bake i n preheated 300-degree oven for 1 hour and 30 m inutes.

Mrs. john C. Stennis Wife of Senator from Mississippi Washington, D.C.

1 4 / Special Recipes * ****************** * * * * ************** CHOCOLATE CAKE

YEAST D UMPLI NGS

3 c. sifted flour 2 c. sugar 6 tbsp. cocoa 2 tsp. soda 1 tsp. salt 3 /4 c. cooking oil 2 tbsp. vi negar 2 tsp. vanilla extract 2 c. water

2 c. milk 1 cake yeast 1 tsp. sugar 1 1 /2 tsp. salt 2 eggs, beaten 5 2/3 to 6 c. flour 2 slices stale bread

S i ft flour, sugar, cocoa, soda and salt into m ixing bowl. Add oil, vinegar, vanilla and water; beat u ntil smooth. Pour into greased and flo u red 1 3 x 9 1 /2 x 2-i n ch baking pan. Bake in preheated 3 50·degree oven for 25 to 30 m inutes; cool. Top with desired frosting.

Thomas F. Eagleton Senator from Missouri Washington, D.C.

MARMALADE PUDD I NG ( Reci pe about 50 years old) 3 eggs, separated Sugar 2 tbsp. o range marmalade 1 /2 tsp. orange extract Butter 1 c. whi pping cream Vanilla extract to taste Beat egg whites u ntil stiff; add 3 tablespoons sugar and m armalade slowly. Fold in orange extract. Butter top of double boiler generously. Add egg white m ixture; cook over boil ing water for 45 minutes to 1 hour or u ntil firm. Beat egg yolks until lemon colored. Beat cream unti l stiff, adding sugar to taste and vanilla.

F o l d egg yolks into whipped cream until just com­ b i ned; serve with Marmalade Pudding. Yiel d : 4 s ervings.

Wife of Senator from Montana Washington, D.C.

POTATO SOUP 5 med. potatoes 3 med. onions 3 stal ks celery with tops 1 1 /2 tsp. salt 1 1 /4 c. water 1 qt. scalded m i l k Salt and pepper t o taste P a re and dice potatoes. Chop onions and celery. Com­ b i n e potatoes, onions, celery, salt and water in large sau cepan; cover. Cook u ntil vegetables are soft. M ash u n ti l pureed; add m i l k . Season with salt and pepper.

S i m mer for 1 0 minutes, beating occasionally with ro­ tary beater. Serve hot or cold. Flavor improves on se cond day.

Mrs. Clifford Case Wife of Senator from New Jersey Washington, D.C.

Scald m i l k ; cool to lu kewarm. Cru m ble yeast into m i l k ; add sugar and 1 /2 teaspoon salt. Add eggs; m ix wel l. Stir in 4 cups flour gradually. Let rise in warm place until doubled in bulk. Toast bread; cut into small cu bes. Add to dough ; add 1 cup flour. Work with spoon u ntil dough is elastic. Place on board; knead remaining flour into dough, then knead until dough is very elastic. D ivide into 6 even portions; form into oblong shapes. Let rise u ntil dou bled in bulk. F i l l 8-quart kettle w i t h water; add remaining 1 teaspoon salt. B ring to a boil. Add d u m p l ings; cover. Cook for about 7 minutes on each side or u ntil cake tester in­ serted in center comes out clean. Remove to board; cut each d u m pling with string or thread into 6 slices.

Mrs. Roman L. Hruska Wife of Senator from Nebraska Washington, D.C.

CH I CKEN BREASTS W ITH G RAPES 8 chicken breast halves or thighs, boned

Flour 1 tbsp. butter Seasoned salt and pepper to taste 1 tsp. mace 1 /2 c. chopped green onions 1 clove of garlic, crushed (opt.)

1 c. dry white wine 1 /2 c . water 1 c. seedless grapes

Sprin kle ch icken pieces with flour. Saute in bu tter i n skillet u ntil brown on both sides, seasoning each side with salt, pepper and mace. Add onions and garlic; transfer all i ngredients to casserole. Add wine and wa­ ter to skillet; stir to remove browned particles. Pour over chicken. Chicken may be refrigerated and baked later. Bake, covered, in preheated 400-degree oven for 40 minutes or u ntil chicken is done_ Add grapes; cover. Bake u ntil grapes are heated through. Yiel d : 4 servings.

Mrs. Howard W. Cannon Wife of Senator from Nevada Washington, D.C.

W I LD RICE CASSEROLE 1 lb. veal, cut i n l -i n . cubes 1 tbsp. melted butter 1 tsp. salt 1 c. w ild rice 1 1 /4 c. thick w hite sauce with m ushrooms 1 /4 c. chopped onions 1 /2 c. chopped celery 1 /2 tsp. Worcestershire sauce

Special Recipes / 1 5 * * * * ******************************* * * 2 tbsp. sherry 1 /4 c. grated cheese Cook and stir veal in butter unti l brown; season with salt. Cook rice according to pac kage directions. Com­ bine veal, rice, mushroom sauce, onions, celery, Wor­ cestershire sauce and sherry; mix wel l . Pour into greased 1 1 /2-quart casserole; sprin kle cheese on top.

Bake in 35 0-degree oven for 50 minutes. Yield: 4 servings.

Mrs. Harrison A. Williams, jr.

Wife of Senator from Ne w jersey Washington, D.C.

1 med. onion, d i ced 1 c. cooked rice Salt and pepper to taste Grated sharp cheese Cook ground beef in ski llet in small amount of c o o k­ ing oil until brown. Cook tomatoes and onion in saucepan until onion is tender. Mix beef, tomato m ix­ ture, and rice; season with salt and pepper. P l ace in c asserole; cover with cheese. Bake in preheated 350-degree oven for 30 m inutes.

Mrs. jesse Helms Wife of Senator from North Carolina Washington, D.C.

CH I L I CON QU ESO 1 c. American cheese 1 /2 c. cheddar cheese 1 /4 c. evaporated milk 1 fresh to mato, peeled and finely chopped 1 {or more} green chili, chopped 1 /8 tsp. garlic powder Melt cheeses together over low heat. Add m il k, stirring constantly. Add chopped tomato, chopped green c h i l i and garlic powder. S t i r to blend a l l flavors. A d d more milk, if desired. Serve warm with tostados or potato chips.

Mrs. joseph M. Montoya Wife of Senator from New Mexico Washington, D.C.

MAMA'S SPAGHETTI SAUCE {Recipe 35 years old} 6 lb. good hamburger 3 lb. ground pork 2 onions, chopped 3 carrots 4 stalks celery Dash of nutmeg Dash of allspice 3 fam i ly-size cans tomato paste 3 Ig. cans tomato sauce 3 Ig. cans tomatoes 1 tbsp. sugar 4 to 6 qt. water Salt and pepper to taste Cook meat in oil until brown. Add o nions, carrots, celery, nutmeg and allspice. Add tomato paste; cook for 1 0 m inutes. B lend and add the remain ing ingredi­ ents; simmer for 3 to 4 hours. Sauce freezes well in plastic containers. Yield : 1 4 servings.

Pete V. Domenici Senator from New Mexico Washington, D.C.

EASY GOU LASH 1 lb. ground beef Cooking oil 1 No. 2 can tomatoes

VEN ISON SAUE RBRATEN 2 c. red wine 1 stalk celery, chopped 1 carrot, chopped 1 onion, chopped 1 bay leaf Several peppercorns Salt to taste Pinch of thyme 1 ven i son roast Crushed gingersnaps Sour cream to taste Combine wine, chopped vegetables, bay leaf, pep per­ corns, salt and thyme in glass dish or bowl. Add v e n i­ son; marinate for 3 days, turning each morning and evening. Drain and wipe dry. Cook in small amou nt of butter until browned. Strain marinade; add to roast.

Bring to a boil, then reduce heat. Simmer until ten d e r.

Add enough gingersnaps to pan juices to th icken for gravy. Add sour cream just before serving. Serve w i th noodles or German potato dumplings.

Mrs. Milton R. Young Wife of Senator from North Dakota Washington, D.C.

DELICIOUS HAM LOAF 1 lb. cured ham, ground 1 /2 lb. fresh ham, ground 1 1 /2 c. d ry bread cru mbs 2 eggs 3/4 c. m i l k Pepper to taste 1 /2 c. water 1 /4 c. vinegar 1 /4 c. sugar 1 tbsp. mustard Mix first 6 ingredients in bowl; form into loaf. Place in baking pan. Mix water, vinegar, sugar and mustar d ; pour over loaf. Bake in preheated 350-degree oven for 1 hour and 30 m inutes, basting freq uently.

Mrs. john Glenn Wife of Senator from Ohio Washington, D.C.

1 6 / Special Recipes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ** sprinkle flour m ixtu re over molasses mixture. Bake in preheated 350-degree oven for 45 m inutes.

PEANUT BRITTLE 2 c. sugar 1 /2 c. water 1 c. light corn syrup 2 c. shelled peanuts Dash of salt 1 tsp. (heaping) soda 1 tsp. vanilla extract

Mrs. Richard S. Schweiker Wife of Senator from PennsylllOnia Washington, D.C.

MEAT ROLL STEW

Com bine sugar, water and corn syrup in large, heavy saucepan ; cook to hard-ball stage. Remove from heat; add peanuts and salt. Mixture w i l l be quite th ick. Re­ turn to heat; boil u ntil mixture is golden brown and peanuts done. Remove from heat; stir in soda and va­ n i l l a. Pour out onto wel l -buttered surface; smooth un­ t i l o f desired thickness. Cool; break into pieces.

Mrs. Henry Bellmon Wife of Senator from Oklahoma Washington, D.C.

GOU G E RE 1 c. water 1 /2 c. butter 1 tsp. salt 1 /8 tsp. pepper Dash of n utmeg 1 c. sifted flour 5 eggs 2 c. grated Gruyere cheese Pour water into saucepan ; add butter, salt, pepper and I)utmeg. Bring to a boil; reduce heat. S i m mer until the bu tter has melted; remove from heat. Add all the flour at once; beat vigorously with electric hand m ixer u ntil thoroughly blended. Beat over moderately h igh heat for 1 or 2 minutes or u ntil mixture leaves side of pan a n d forms ball . Remove saucepan from heat; add 4 eggs, one at a time, beating after each addition until egg is thoroughly mixed. Beat for 1 minute longer after last egg is added. Add cheese; m ix well . Place mounds the size of a walnut 1 inch apart on greased sheet. Beat remaining egg with 1 teaspoon water; b ru sh over mou nds. Bake in preheated 425-degree oven for abou t 20 minutes; cool on rack.

Mrs. Mark O. Hatfield Wife of Senator from Oregon Washington, D.C.

1 /4 tsp. pepper 1 /2 tsp. salt 1 /8 tsp. garlic salt 1 /2 c. bread crumbs 1 tbsp. grated cheese 1 tsp_ chopped parsley 4 thinly sliced bottom round steaks 2 tbsp. oil 2 tbsp. wine (opt.)

1 c. water 4 peeled potatoes 4 peeled onions 4 pared carrots 1 stalk celery, d iced M ix pepper, salt, garlic salt, b read cru mbs, cheese and parsley in bowl; spread on steaks. Roll each steak as for jelly rol l; tie with string. Cook in deep pan in oil, tu rning to brown all sides; add wine and water. Place vegetables on steak rolls; do not turn vegetables. Add more salt and pepper to taste, if desired. Cover pan.

Cook over low heat for 1 hour or u ntil potatoes are done. Remove string from steaks before serving. Yield : 4 servings.

Mrs. john O. Pastore Wife of Senator from Rhode Island Washington, D.C.

CURRY SOUP 1 8-oz_ package cream cheese 1 can consomme 2 tbsp. to mato paste 1 tbsp. curry 1 clove of garlic Let cream cheese soften at room tem perature. Com­ bine cream cheese, consomme, tomato paste, cu rry and garlic in blender container. Blend until well com­ bined. Chill before serving. Y ield : 4 servings.

Mrs. Claiborne Pell Wife of Senator from Rhode Island Washington, D. C.

PE N NSYLVAN I A DUTCH SHOOFLY PIE 1 tsp. soda 1 1 /2 c. boiling water 1 1 /2 c. blackstrap or barrel molasses 3 c. flour 1 c. ( packed) brown sugar 1 /2 c. shortening 1 tsp. salt 2 unbaked 9-in. pie crusts D issolve soda in boiling water; combine with molasses.

C om b ine flour, sugar, shortening and salt u ntil texture of cornmeal. Pour molasses m ixture into pie crusts;

HOBO BREAD 2 c. raisins 2 c_ boiling water 4 tsp. soda 2 c. sugar 2 tbsp. oil 4 c. flour Combine raisins, boiling water and soda in large bowl; let stand overnight. Add sugar, oil and flour; mix wel l .

Special Recipes / 1 7 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Fill well-greased cans or pans 1 /2 fu l l . Bake in 350degree oven for about 1 hour or until bread tests done.

Mrs. james Abourezk Wife of Senator from South Dakota Washington, D.C.

FRENCH S I LK CHOCOLATE P I E 3/4 c. butter 3/4 c. sugar 1 1 /2 oz. b itter chocolate, melted 1 tsp. vanilla extract 2 eggs 1 baked 8-i n . pie shell Whipped cream Place butter in m ixing bowl ; beat with electric mixer at medium speed u ntil creamed. Add sugar gradually, beating thoroughly. B lend in cooled chocolate; add van illa_ Add eggs, one at a time, beating for 5 m i nutes after each add itio n ; pour into pie shel l. Chill. Top with whipped cream before serving.

Mrs. Strom Thurmond Wife of Senator from South Caro lina Washington, D.C.

TEXAS CH I L I 3 lb. c h i l i meat 1 1 5-oz. can tomato sauce 1 c. water 1 tsp. Tabasco sauce 3 (heaping) tbsp. chili powder 1 (heaping) tbsp. oregano 1 ( heaping) tsp. cumino powder 2 onions, chopped Garl ic to taste 1 tsp. salt 1 tsp. paprika 1 2 red pe ppers 4 to 5 chili pods 2 ( heaping) tbsp. flour Cook meat over high heat, stirring constantly, u ntil gray. Stir in tom ato sauce and water, then add season­ ings. S immer for 1 hour and 1 5 minutes. Make a paste with flour and enough water to blend; add to th icken.

Sim mer for 30 minutes longer. Grind fresh ch ili pep­ pers for chili powder. john G. To wer Senator from Texas Washington, D.C.

BAKE D CRAB IN SHELL 1 c. d i ced onions 2 c. d iced celery 1 green pepper, diced Butter , c. cracker crumbs -

1 c. cream Tabasco sauce to taste Worcestershire sauce to taste Lemon juice to taste Minced parsley to taste 1 lb. lump crab Paprika Saute onions, celery and green pepper in small amou nt of butter until golden. Combine cracker cru m bs, cream and seasonings in bowl; add sauteed m ixtu re and crab. M ix well. Fill crab shells; sprinkle tops w it h paprika. Bake in preheated 350-degree oven for 4 0 mi nutes. Garnish with lemon t o serve.

L loyd Bentsen Senator from Texas Washington, D . C.

COLD OVEN POUND CAKE 1 /2 c. shortening 1 c. butter 3 c. sugar 5 eggs 3 c . cake flour, sifted 1 Ig. can evaporated milk 1 tsp. vanilla extract 1 tsp. baking powder Cream shortening and butter in large bowl. Add sugar, small amou nt at a time, beating wel l after each add i­ tion. Add eggs, one at a time, beating vigorously after each addition . Add flour alternately with m il k; beat well. Add vani lla; beat well . Add baking powder; beat well. Pour into greased and floured stem pan ; p lace i n cold stove. Bake in 350-degree oven for 1 hou r and 1 5 minutes. Remove from oven im mediately; remove from pan.

Mrs. William L. Scott Wife of Senator from Virginia Washington, D.C.

BAKED CRUSTY PI NEAPPLE ( Recipe 3 5 years o l d ) 8 slices pineapple 1 /4 c. pineapple syrup 1 tsp. cinnamon 1 /3 c . (packed) brown sugar 1 tsp. b utter 1 /3 c. graham cracker crumbs Vani l l a i ce cream Place pineapple slices in shallow pan; add p ineapple syrup. S prinkle slices with cinnamon. Cream sugar and butter; stir in cracker crumbs. Sprinkle c rumb mixture on slices. Bake in preheated 400-degree oven for about 25 m inutes. Serve each slice with scoop of ice cream.

Yield: 8 servings.

Mrs. Gale McGee Wife of Senator from Wyoming Washington, D . C.

1 8 / Special Recipes * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * *

BAKED CH ICKEN SALAD 2 c. diced cooked chicken 1 c. diced celery 1 /2 c. grated onion 1 1 /4 c. thick white sauce with m ushrooms 1 /2 c. mayonnaise 1 tbsp. soy sau ce 1 /4 tsp. white pepper 1 c. slivered almonds C o m bine chicken, celery and onion in large bowl. ' C o m bine sauce, mayonnaise, soy sauce and pepper; add to chicken mixture. Mix wel l . Arrange almonds on top. Bake in 35 0-degree oven for 35 to 40 minutes.

S e rve with hot rice.

Mrs. Gaylord Nelson Wife of Senator from Wisconsin Washington, D.C.

M EAT LOAF 1 1 /2 lb. ground beef 1 c. bread crumbs 1 tsp. grated onions or onion salt 1 egg, beaten 1 1 /2 tsp. salt 1 /4 tsp. pepper 2 sm. cans tomato sauce 1 /2 c. water 3 tbsp. vinegar 3 tbsp. brown sugar 2 tbsp. mustard 2 tsp. Worcestershire sauce Bacon strips Blend ground beef, bread cru mbs, on ions, egg, salt, p e p per, and 1 /2 cup tomato sauce. Form into loaf; p l ace in shallow pan. M ix remaining tomato sauce, wa­ ter, vi negar, brown sugar, mustard and Worcestersh ire sau ce together in bowl. Place bacon strips on top of meat loaf. Pour tomato sauce mixture over loaf. Bake in 3 50-degree oven for 1 hou r and 1 5 mi nutes.

Mrs. jennings Randolph Wife of Senator from West Virginia Washington, D.C.

G RANDMA'S D ROP COOKIES 1 c. butter 1 c. sugar 3 eggs, beaten 1 /2 c. molasses 3 c. (about) flour 1 tsp. soda 1 tsp. cinnamon 1 tsp. cloves 1 tsp. nutmeg 1 /2 c. sour milk 1 /2 c. n utmeats 1 /2 c. raisins C ream butter and sugar u ntil fluffy . Add eggs and m o lasses; m ix wel l . S ift flour, soda and spices to·

gether. Add flour m ixtu re to molasses m ixture alter­ nately with sour m i l k; mix wel l after each addition.

Sti r i n nutmeats and raisins. Drop by teaspoonfuls on greased baking sheet. Bake at 3 50 degrees for about 20 minutes.

Mrs. Clifford Hansen Wife of Senator from Wyoming Washington, D . C.

MAT H I S FAM I LY CHRISTMAS FRU ITCAKE 1 l b. butter 2 c. sugar 6 eggs, beaten 4 c. all ·purpose flour 1 tsp. baking powder 1 /4 tsp. salt 2/3 tsp. van i l la extract 1 tsp. lemon extract 1 /2 lb. candied cherries, cut in sm . pieces 1 /2 lb. candied pineapple, cut in sm. pieces 1 qt. chopped pecans Cream butter and sugar together until l ight. Add eggs; beat wel l . Combine 3 cups flour with baking powder and salt. Add flour mixture gradually to bu tter mix­ ture, mixing wel l . Blend in vani lla and lemon extracts.

M ix remaining 1 cup flour with candied fruits and pecans until wel l coated. Add fru it m ixture to batter, stirring u ntil wel l blended. Turn into a greased and floured l O x 4 1 /4·inch loaf pan. Bake in a preheated 25 0·degree oven for 3 hours.

Mrs. Patricia Mathis Wife of Representative from Georgia Washington, D.C.

F RE SH APPLE SALAD Red and golden Delicious apples Lemon j u i ce 1 c. diced celery 1 c. d i ced oranges 1 c. d iced pineapple 1 /2 c. green seedless grapes, halved 1 /2 c. currants, raisins or dates 1 /2 c. chopped pecans or walnuts Sliced bananas to taste Cream Cheese Dressing Core apples but do not peel red ones; d ice enough apples to make 4 cu ps. Sprinkle with lemon j u ice to prevent discoloring. Add celery, oranges, pineapple, grapes, cu rrants, pecans and bananas, tossing to m ix well . Add enough Cream Cheese D ressing to coat wel l , just before serving. Canned oranges and p ineapple may be used, if desired.

C REAM C H E E S E D R ES S I NG 1 3-oz. package cream cheese, softened 2 to 3 tbsp. pi neapple juice

Special Recipes / 19 * * * * ********************************* 1 c. whi pping cream, whipped Confectioners' sugar to taste, (opt.)

constantly. Add more seasoning, if desired. Yield: 6 servings.

Beat cream cheese until fluffy ; beat in ju ice. Fold in whipped cream and small amount of sugar, if desired.

W i l l keep for several days in refrigerator.

Mrs. Steven D. Symms Wife of Representative from Idaho Washington, D.C.

I RISH STEW 4 1 /2 l b . Iamb neck chunks 2 tbsp. butter 2 1 /2 c. water 2 tsp. salt 1 /4 tsp. pepper 1 /4 tsp. thyme 3 med. potatoes 6 sm. white onions 1 pkg. frozen green peas 1 /4 lb. fresh or canned sliced mushrooms 1 c. l ight cream or m i l k 1 /4 c . flour Brown lamb in butter in large D u tch oven or kettle.

Add water and seasonings; cover and simmer for 45 minutes. Peel potatoes; cut into mediu m-sized chun ks.

Skim excess fat from top of kettle. Add potatoes and onions. Simmer, covered, for 1 5 minutes. Add peas and mushrooms; simmer, covered, for 1 5 minutes longer or until l amb and vegetables are tender. Blend cream into flour, stirring u ntil well m ixed. Pour flour m ixture into bubbling stew; boil for 1 minute, stirring

Tom Harkin Representative from Iowa Washington, D.C.

WATERMELON R I ND PICKLES ( Recipe 50 years old) 7 l b. watermelon rind Lime 4 1 /2 l b . sugar 1 qt. vinegar 1 tbsp. whole cloves 1 tbsp. allspice 1 tbsp. stick cinnamon 1 tbsp. ginger Peel and cut rind into small pieces. Prepare lime water by mixing 1 heaping tablespoon l ime and 1 gallon wa­ ter in portion large enough to cover watermelon rind.

Pour l ime water over rind in large glass or enameled container; let soak overnight. D rain and rinse thor­ oughly with cold water. Cover rind with clear water; cook until rind can be pierced with straw. Drain, then add sugar, vinegar and spices and water to cover. Cook u ntil rind is clear and th ick syrup forms. Pack rind in steril ized jars up to 1 /2 i nch from top. Cover with boiling syrup, leaving 1 /2-inch headspace. Place lids and rings on jars. Process in boiling water bath for 1 0 minutes.

Mrs. Charles G. Rose Wife of Representative from North Carolina Washington, D.C.

c§ippetizers, Soups c;& Sauces

21

Appetizers not only lend a hint of good food to come l ater and get the appetite ready, but also make nourishing snacks and nibbles for after school , television viewing, parties and m eetings. They are also a thrifty way to use cheese, vegetable and m eat leftovers in a fresh, taste-pleasing way. The num erous variations of mayonnaise and sour cream -based dips make an endless source of mix and match flavors for appetizers.

Soups can serve as an appetizer , or make an entire meal. One of the best qualities about soup is that it can be made from the most expensive, fresh ingredients or the most com mon of leftovers and can be as light or as filling as desired and still be a nutritious and satisfying dish. Think of a hearty, thick soup served with crusty bread on a cold, wintery day ! It is as nutritious and satisfying for us today as it was for our forefathers during the early years of settling this country. As the recipes in this section suggest, the ingredients that com prise a soup are as varied as what nature has to offer. Some of the ingredients, like squir rel, pumpkin and oatm eal, have been used in soups and stews for hundreds of years. The vegetable and meat combinations for soups are limitless, and it is important to remember that the addition of potatoes, dum plings and noodles can extend and fortify even the plainest broth.

Sauces, although one of the easiest ways to add a special touch to a dish, are probably one of the most neglected areas of American cooking. From the most basic white sauce or pan gravy to the spiciest of barbecue or seafood sauces, there is hard l y a better way to top vegetables, meats and appetizers.

All the recipes in this section point to ways in which you can add extra touches to and make the most use of the foods on your menu, as well as stretch the food budget. This is as i mportant to homem akers today as it was to the settlers in tim es when even the basics were often hard to come by.

22 / Appetizers * * * **************** * * * * ************** ARTICHOKE F R I TATA ( Recipe 50 years old )

around each ol ive, covering com pletely; arrange on baking sheet. Bake in preheated 400·degree oven for 1 5 minutes; serve warm. May be made ahead and fro­ zen before baking; bake as needed.

1 /2 c. melba toast crum bs 1 /2 c. m i l k 1 tbsp. o i l 1 med. onion, chopped 2 c. cooked chopped artichoke hearts 1 Ig. clove of garlic, pressed 2 tbsp. m inced parsley 1 /2 c. grated Parmesan cheese 4 eggs, beaten 1 tsp. Accent 1 /2 tsp. thyme Salt and pepper to taste

Doro thy Tobey Fair Harbor Grange, No. 7 7 29 Grape view, Washington

COTTAGE CHE ESE-STUFFED CELERY

Place cru m bs in large bow l . Pour m i l k over crum bs; let stand u ntil c ru m bs are moistened. Heat oil in sauce· pan. Add onion; cook, stirring, u ntil tender. Add to crumbs m ixture. Add rem aining ingredients in order l isted, m ixing well after each add ition; place in o iled square baking d ish or large pie p late. Bake i n pre· heated 350 to 400·degree oven for about 25 m inutes or until set. Broil until brown; cool. May be served hot for entree.

3 tbsp. sour cream 1 /4 l b . cottage cheese 7 radishes, chopped 2 tbsp. chopped chives or scall ions Salt and pepper to taste Paprika to taste Celery stalks M ix sou r cream with cottage cheese; stir in radishes and chives. Sprinkle with salt, pepper and paprika; m ix wel l . F i l l celery with cheese mixture.

Mrs. Margaret Colson jefferson Grange, No. 2079 Sharpsville, Pennsylvania

Neola Kreiss Pescadero Grange, No. 793 Pescadero, California

CHEESE PLEASERS To Soak

prevent Lamp-wicks from

Smoking:

them in vinegar and then dry them

thorough/yo

C REAM CHE ESE-STUFFED CELERY 1 3-oz. package cream cheese 2 tbsp. grated carrot 2 tbsp. chopped parsley 2 tbsp. chopped green pepper 2 tbsp. chopped chives or green onion Short lengths of celery stalks M i x first 5 ingredients thorough ly. S tuff celery with cream cheese m ixture.

4 eggs 1 /2 c. cream 1 loaf sliced sandwich bread Melted b utter Grated Parmesan cheese Place eggs and cream in bowl; beat until mixed. Cut crusts off entire loaf of bread. D ip 1 slice bread in egg m ixture u ntil soggy ; drain. P lace on top of a d ry slice; place another d ry slice on top, making 3·slice sandwich.

Repeat with remaining slices of bread. Cut each sand­ wich into 9 cubes; place on cookie sheet. Place i n freezer u n t i l frozen. Place in plastic bags; freeze. D ip each cube in melted butter, then roll in Parmesan cheese when ready to serve. Place on cookie sheet.

Bake in preheated 400·degree oven for 8 to 1 0 m in· utes or u ntil brown, watch ing carefu l ly. jerrine May Goldendale Grange Goldendale, Washington

Myrtle Buckmaster Rio Linda Grange, No. 403 Highlands, California

PECAN-CHEESE BALL C H E ESE PUFFS 2 c. grated sharp Ameri can cheese 1 /2 c. soft butter 1 c. sifted flour 1 /2 tsp. salt 1 tsp. paprika 48 stuffed olives, drained B l e nd cheese with butter i n m ixing bowl; stir in flou r, sal t and papri ka. Wrap 1 teaspoon cheese m ixture

1 8·oz. package cream cheese 1 oz. bleu cheese, grated 1 /2 c. softened butter Chopped tops of green onions to taste Chopped black olives to taste Chopped pi mentos to taste Chopped pecans Soften cream cheese in m ixing bowl. Add bleu cheese and butter; m ix with electric m ixer until combined.

Stir in onions, o l ives and pimentos; refrigerate for

Appetizers / 23 * * * * ******************************** * about 1 hour and 3 0 minutes. Shape into bal l ; roll in pecans. Se rve with assorted crackers.

Cheryl Breckenridge Day Lincoln Grange, No. 295 Oklahoma City, Oklahoma

GOL D E N CHEESE SANDW ICH SPREAD 2 c. shredded Cheddar cheese 1 3·oz. package cream cheese, softened 1 /4 c. mayonnaise or salad dressing 1 /2 tsp. Worcestershire sauce 1 /8 tsp. onion salt 1 /8 tsp. garlic salt 1 /8 tsp. celery salt Place all ingredients in large bowl; stir u ntil well mixed . Y ield: About 1 1 /2 cups.

Charlene Panter Bandon Grange, No. 702 Bandon, Oregon

D I L LWEED D I P 2/3 c . salad d ressing 2/3 c. sour cream 1 tsp. garlic salt 1 tsp. celery salt 2 tsp. d i llweed 1 tsp. parsley flakes 1 tsp. onion flakes 1 tsp. Beau Monde seasoning

SAUE RKRAUT BALLS ( Red pe 25 years old ) 3 tbsp. butter 1 onion, finely chopped 1 c. finely chopped ham 1 c. finely chopped corned beef Flour 1 egg, beaten 2 c. drained sauerkraut, ground Dash of Lawry's seasoned salt Dash of Accent Dash of Worcestershire sauce 1 tsp. minced parsley 1 /2 c. beef stock Dash of garlic salt 2 c. milk Fine bread cru mbs Melt butter in saucepan. Add onion; saute until ten­ der. Add ham and corned beef; cook until wel l done.

Stir in 6 tablespoons flour and egg; cook, stirring, until well blended. Add sauerkraut and remaining ingre d i­ ents except milk and bread crumbs; cook until thick.

Spread on platter to cool. Form into balls, using 1 heaping teaspoon sauerkraut mixture for each . M ix milk and 2 1 /2 cups flour. Dip balls in m i l k mixtu re, then roll in bread crum bs. Fry in deep 3 75·degree fat until wel l browned; drain. Balls may be frozen u n ti l ready to u se , then d ipped in batter and bread cru m b s and fried a s directed.

Mrs. james Hanawalt Rainsboro Grange, No. 2653 Washington Court House, Ohio

M ix all ingredients in bowl ; chill. Serve with fresh vegetable plate.

Molly Krueger Trentwood Grange, No. 7 056 Spokane, Washington

G E R RY 'S D I P 1 8·oz. package cream cheese 1 /4 c. salad dressing 1 /4 c . catsu p 1 /4 tsp. m ustard 1 tsp. prepared horserad ish 1 /2 tsp. Worcestershire sauce 1 /4 c. sweet pickles 1 onion 1 green pepper 1 /4 c. stuffed olives Place cream cheese, salad dressing, catsu p, mustard, ho rseradish and Worcestershire sauce in large bowl; mash with fork. Beat u ntil creamy. G rind pickles, onion, green pepper and o lives through fine blade of meat grinder; drain well. Fold into cream cheese mixture.

Mrs. Geraldine Laursen Stow Grange, No. 703 Stow, Massachusetts

MUSHROOMS ROYALE 1 lb. medium fresh mushrooms 4 tbsp. butter 1 /4 c. finely chopped green pepper 1 /4 c. finely chopped onion 1 1 /2 c. soft bread crumbs 1 /2 tsp. salt 1 /2 tsp. thyme 1 /4 tsp. turmeric 1 /4 tsp. pepper Wash and dry mushrooms; remove stems. Chop enough stems to measure 1 /3 cup. Melt 3 tablespoons butter in skillet. Add m ushroom stems, green pepper and onion; saute for about 5 minutes or u ntil tender.

Remove from heat; stir in remaining ingredients ex· cept m ushroom caps and remaining 1 tablespoon but­ ter. Melt remaining bu tter in shallow baking dish. F i l l mushroom caps with stuffing mixture; place, filled side up, in baking d ish. Bake in preheated 35 0·degree oven for 1 5 minutes, then broil 3 to 4 inches from heat for about 2 minutes. Yield : 3 dozen.

Lela Riffle Tallmadge Grange, No. 2589 A kron, Ohio

24 / Appetizers * * ***************** * * * * ************** 4 sta I ks celery 2 carrots 1 onion 1 /2 tsp. thyme Pi nch of cayenne pepper 1 bay leaf Salt and pepper to taste

S T U F F ED CLAMS 1 onion, minced 1 clove of garlic, pressed 1 tsp. olive oil 1 c. minced clams with liquid 1 c. bread cru mbs 1 tsp. lemon juice 2 tbsp. white wine 1 /4 c. grated Parmesan cheese 1 tbsp. minced parsley 1 tsp. oregano Salt and pepper to taste S au te onion and garlic in oil in saucepan until golden.

A d d remaining ingred ients; m ix we l l . S tuff into clam shells; place on baking sheet. B ake in preheated 3 5 0-degree oven for 1 0 m i nu tes; serve hot in shells.

May add hot sausage for variety, if desired.

Pour water into saucepa n ; add remaining ingredients.

B ring to a boil; boil for 20 mi nu tes. Reduce heat; simmer until peas are well done. Pour through colan­ der into kettle; press vegetables through to make puree. R ehea t sou p . Soup m ay be cooled and all in­ gred ients processed in blender until pureed. Serve with crackers or b read. Yiel d : 6 to 8 servings.

Frances McElhinney, CWA Chm .

San L uis Obispo Grange, N o . 639 San L uis Obispo, California

Doris S. White, P.M. Chequesset Grange, No. 3 72 Wel/rteel, Massachuse l ls

SW EET AND SOU R SALMON Fresh salmon 1 Ig. onion, sliced 1 sm. jar sweet pickle relish 1 sm . bottle catsup Cut desired amount of salmon into small chu n ks; p l ace in saucepan. Add onion, relish and catsu p; mix wel l .

Boil for 20 min utes, stirring gently w i t h wooden spoon ; cool. Chill for 24 hou rs. Serve on crackers. M ay u se canned salmon. Boil onion, relish and catsu p, then a d d salmon and heat through.

Helen I:". Moore

Upper Sound Grange, No. 705 Vaughn, Washington

T U N A TEASERS

( Recipe 20 to 25 years old) 7-oz. can tuna 1 tbsp. grated onion 1 /4 tsp. salt 1 3-oz. package cream cheese, softened 1 /4 tsp. garlic salt Dash of Tabasco sauce

D rain tuna; remove bones. Place tuna in bowl; flake.

S ti r in rem aining ingred ien ts; chill. S hape into 1 / 2-inch b a l ls; rol l in minced parsley or chives, if desired. C h i l l .

S e rve on toothpicks. Tuna mixture may be spread on t h i n cucu m ber sl ices and c h i l led. Y ie l d : 36 bal ls.

Mrs. Arthur Short Smyrna Grange, No. 2 7 Smyrna, Delaware

A N D E RSEN 'S SPLIT PEA SOU P ( Recipe a t least 50 years old) 2 qt. water 2 c. split peas

CREAMY FRENCH ON ION SOUP 3/4 c. butter 7 c. sl iced onions 2 tbsp. all-purpose flour 1 tsp. salt 4 c. water 3 tbsp. beef stock base 4 c. m i l k 1 s m . clove o f garlic, crushed 8 slices French bread, cut 1 in. thick 2 c . sh redded Swiss cheese Melt 1 /4 cup bu ller in 4-quart saucepan; saute on ions in bu ller for about 1 5 minu tes or until tender. Stir in

Soups / 25 * * * * ******** ************************ * flour and sal t; add water and beef stock base. Bring to a boil; reduce heat. Cover; sim mer for 30 to 40 m i n· u tes. S tir in m i l k ; heat to serving temperature. Do not boil. Melt remaining 1 /2 cup bu tter in sau cepan; stir in garlic. Dip both sides of bread in bu tter mixtu re ; pl ace on jelly roll pan. Toast in preheated 3 25·degree oven for 1 0 minutes. Turn; toast for 5 minutes or until lightly browned . Place sou p in 8 ovenproof sou p bowls; t o p each with 1 croute a n d 1 /4 c u p Swiss cheese. Pl ace in oven for 1 0 m inu tes or u ntil cheese melts. Twelve bou i l lon cu bes may be substituted for beef stock base. Yield: 8 servings.

4 c. m i l k Butter to taste Salt a n d pepper to t aste Combine cabbage, salt and enough water to cover i n kettle; bring to a boil. Red uce heat; simmer for 3 0 minutes o r until tender. Press through food m i l l ; re­ turn to the kettle. Add m i l k , butter, sal t and pepper; bring to boiling point. Serve hot with oyster crackers.

Yiel d : 4 servings.

This recipe was in an 1 86 0 coo kbook.

Sunbeam Duncan A sh Valley Grange, No. 7 43 6 Rozel, Kansas

Pho tograph for this recipe on page 24.

CORN AND POTATO CHOWDER ( Recipe a b o u t 8 3 years o l d )

CH ICKEN-CORN SOU P

2 tbsp. diced salt pork 1 onion, cho pped 4 c. d i ced potatoes 2 c. boil ing water 2 c. canned corn 1 pt. m i l k Salt a nd pepper to taste

( Recipe at least 50 years old)

Fry salt pork and onion in skil let for 2 minutes. Boil potatoes in boil ing water in large saucepan for 15 min· utes. Add pork m ixture and corn; cook until potatoes are tender. Add m i l k ; season with salt and pepper.

B ring to boiling point. Yiel d : 6 servings.

Marie Rice San Dimas Grange, No. 658 San Dimas, California

BEAN SOU P 1 t o 2 l b . sma l l navy beans 1 Ig. hambone with meat Celery leaves to taste 1 onion, q uartered 1 /2 tsp . garlic 2 tsp. pepper 2 tbsp. salt Several bay leaves

ASPARAG US SO U P SUPREME ( Recipe over 1 00 years old)

Suellen Meyer Potomac Grange, No. 7 Washington, D.C.

CABBAGE SOU P 2 C . finel y chopped cabbage Salt to taste

Disjoint chicken; place i n kettle. Add 4 q uarts c o l d water; bring t o a boil. Reduce heat; simmer u n t i l chicken is tender, adding salt d u ring l ast 30 minutes o f cooking. Remove ch icken from broth; cool. Stra i n broth through fine sieve; pour back into kettle. Re­ move c h icken from bones; add to broth. Cut corn from cob; add to broth. Add onion, celery and pepper; cook until corn is tender. Add eggs and parsley; sim· mer for 8 minutes.

Mrs. T. Gilpin Cooke Eureka Grange, No. 7 9 7 5 Dillsburg, Pennsylvania

Soak beans overnight in large pot of cold water; reo m ove bad beans. P lace remaining ingredients in another large pot; cover with water. B ring to a boi l ; cover. Red u ce heat t o med i u m ; coo k for abou t 2 hou rs. Add beans; reduce heat to low. Cover; coo k for 4 to 6 hours or until beans are tender. Ham hocks may be substituted for ham bone. Yield: 1 2 servings.

( Recipe over 1 00 years old)

1 4·lb . chicken 1 tsp. salt 1 0 ears of sweet corn 1 onion, chopped fine 1 /2 c. chopped celery and leaves 1 /4 tsp. pepper 2 hard-boiled eggs, chopped 1 t bsp. chopped parsley

1 Ig. bunch asparagus 2 Ig. potatoes, d iced Salt to taste 1 /4 c. b utter 1 1 /2 qt. m i l k 1 tbsp. flour Cut asparagus into sm all pieces; place in large sauce­ pan. Add potatoes and enough water to cover; bring to a boi l . Add salt; reduce heat. Cook until tender. A d d bu tter, then a d d mil k. Add enough m i l k m ixture to flou r to moisten; stir into soup. Cook, stirring, u n t i l th ickened. Yiel d : 4 servings.

Della Fox, Women 's A ctivities Chm. Emerson Grange, No. 7426 A dena, Ohio

26 / Soups * ****************** * * * * ************** C H ICKE N-NOODLE SOUP 3 lb. chicken necks a n d backs 1 1 -lb. can whole tomatoes 1 /4 c. chopped celery and l eaves 1 /2 tsp. thyme 2 tbsp. cho pped parsley 1 1 /2 tsp. salt 1 /S tsp. pepper 1 med . onion, thinly sliced 2 Ig. carrots, thinly sli ced 1 /4 lb. fresh mushrooms, sliced 1 c. nood les or macaro ni 1 /2 c. Chablis or white d i nner wine (opt.)

Pl ace chicken in kettle; add 3 q uarts water. Add re­ m aining ingred ients except noodles and Chablis; bring to boiling point. Reduce heat; simmer for about 2 h ours. Remove ch icken from sou p; cool enough to remove ch icken from bones. Add chicken to sou p; simmer for about 40 minutes. Add noodl es and Ch ablis; add more season ings, if needed. Simmer for 20 m inutes longer or u ntil noodles are tender. M ay be c o o ked in crock pot on low temperature for 1 0 to 1 2 h ours; add Chablis just before serving. Yield: 1 0 to 1 2 servings.

Mrs. Verna B . Mortensen Sequim Prairie Grange Sequim, Washington

A M B E R SOU P ( Recipe more than 50 years old) 1 2-lb. soupbone 1 chicken 1 sm. slice ham 1 onion 3 whole cloves 2 sprigs of parsley 1 /2 sm. carrot 1 /2 sm. parsnip 1 /2 stalk celery Salt and pep per to taste Beaten egg whites and crushed shells of 2 eggs 1 tbsp. Caramel Coloring P l ace soupbone, chicken and ham in kettle; add 1 gal­ I o n cold water. Bring to a boil ; reduce heat. Sim mer for 4 hours. Stud the onion with cloves; cook in small amount of fat u ntil golden. Add to kettle. Tie parsley, c arrot, parsn ip and celery together; add to kettle. Sea­ son with salt and pepper; bring to a boil. Reduce heat; s i m mer for 1 hour. Strain broth into large bowl ; chill overnight. Remove fat from top; pour jellied broth i n to kettle, leaving settlement in bottom of bowl. Stir in egg whites and shells; bring to a rapid boil. Boil for 30 seconds; remove from heat. Skim off all scu m and egg whites from top of soup carefu lly, not stirring s o u p itself. Pour sou p through jelly bag, cheesecloth or m u sl i n ; soup shou ld be clear. Stir in Caramel Coloring; s e rve. Soup may be set aside and reheated just before

serving, then stir in Caramel Coloring. Yield: 1 2 servings.

CA RAM E L CO L O R I NG 1 c. sugar Dash of salt Mix sugar and 1 tablespoon water in heavy saucepan.

Cook over low heat, stirring constantly, u ntil sugar is dissolved and dark brown. Add 1 cup water and salt; bring to a boil. Boil for several seconds; cool and strain. Pou r into bottle; seal with cork.

Mrs. john Roll Union Grange, No. 7450 New Philadelphia, Ohio

M RS. RAN DALL'S COU NTRY POTATO SOUP 3 c. d iced pared Idaho potatoes 1 /2 c. diced celery 1 /2 c. d iced onion 1 1 /2 c. water 2 chicken bouillon cubes 1 /2 tsp. salt 2 c. m i l k 1 c. sour cream 2 tbsp. flour 1 tbsp. chopped chives Combine potatoes, celery, onion, water, bou i llon cubes and salt in a large saucepan. Cover; cook for about 20 minutes or until potatoes are j ust tender, not mushy. Add 1 cup m i l k; heat. M ix sour cream, flour, ch i ves and remaining 1 cup mil k in medium bowl. Stir sou r cream mixture into soup base gradually. Cook over low heat, stirring constantly, until thickened.

Yield: 6 c ups.

Photograph for this recipe on p age 2 72.

CORN AND TOMATO CHOW D E R ( Recipe 5 0 years old) 1 /4 lb. d iced bacon 1 med. onion, sliced 1 qt. tomatoes 1 pt. whole-kernel corn 3 c. water Salt-and pepper to taste 1 Soo{)z. package nood les 1 tbsp. chopped parsley (opt.)

F ry bacon in skillet u ntil crisp; remove from skil let and drain. Crum ble. D iscard all but 1 tablespoon of fat from skillet. Saute onion in remaining fat until tender.

Heat tomatoes, corn and water in large saucepan. Add bacon, onion and st:asonings; bring to a brisk boil .

Add noodles, several a t a time, stirring as added. Sim­ mer until noodles are tender; stir in parsley. Dried

Soups / 2 7 * * * * ******************************** * homemade noodles may be su bstituted for packaged noodles. Yield: 8 servings.

Laura V. Reeher West Salem Grange, No. 7 607 Green ville, Pennsylvania

boiling water to fil l saucepan 1 /2 ful l ; add salt, pepp e r and nutmeg. Cook for about 1 0 m inutes o r u ntil oat· meal is tender, stirring freq uently.

This recipe was handed down from my great gran d · father. H e used to make this soup for us a n d we sti l l l i ke it. Recipe came from Switzerland.

Nick Martell Washington Grange, No. 82 Vancouver, Washington

HAM AND POTATO SOUP 1 /4 c. butter 1 /4 c. flour 1 tsp. salt 1 /4 tsp. pepper 2 c . milk 5 Ig. potatoes, cubed 1 1 /2 c. diced ham

OLD·FASH IONED VEGETABLE SOUP ( Recipe over 1 00 years old) 1 beef soupbone with meat Salt to taste

Melt bu tter in saucepan over low heat. Add flou r, salt and pepper; cook, stirring, u ntil smooth. Remove from heat. Stir in milk gradually; return to heat. Cook, stir· ring constantly, u ntil thickened. Cook potatoes in bo iling water u ntil tender; drain. Add ham and pota' toes to wh ite sauce; simmer until hot. Y ield : 4 servings.

Mrs. Don Beck Spring Creek Grange Reardan, Washington

M I LK R I F FLES ( Recipe 1 50 years old) 1 c . flour 1 egg 1 /2 tsp. salt 2 c. m i l k Place flour in small bowl. Add egg and salt; m ix with fork until small flakes form. Pour 2 cups salted water into heavy kettle ; bring to a bo i l . Stir flour m ixture into boil ing water; cook until t.ransparent and thick· ened. Add m i l k; heat through. Serve in bowls. M ay be eaten as prepared or with cream or m i l k and sugar.

Yield: 4 servings.

In the olden days the cooks scraped thei r rol l i n g pins an d boards after making noodles, pie, biscuits, etc. into a jar. When they had enough they 'd make M i l k Riffles. Some people called t h i s L umps.

Mrs. jess L . Walter Camas Valley Grange Springdale, Washington

OATME AL SOU P ( Recipe over 1 00 years old) 1 c. oatmeal 1 tsp. salt Dash of pepper

1 /8 tsp. nutmeg Pour enough bacon dripp ings into 2·quart saucepan to coat bottom of pan. Add oatmeal; cook, stirring con· stantly, u ntil oatmeal is l ightly browned . Add enough

2 tbsp. rice 1 med . potato, diced 1 /4 c. corn 1 /2 c. cut green beans 2 sm. carrots, diced 2 sm. kohlrabies, chopped 1 sm. onion, chopped

8 sm. pods of okra, sliced 2 sm. tomatoes, chopped 1 /2 c. noodles

Place soupbone in pot; cover with water. Add salt; bring to a boil. Reduce heat; sim mer until beef is par· tially done. Add rice, potato, corn, beans, carrots, kohl rabies, onion, okra and tomatoes; cook until vege· tables are tender. Add noodles; cook u ntil noodles are tender. May cook soupbone until beef is tender, then use only l iq u id to cook vegetables.

Magdalene Bauer Fredericksburg Grange, No. 7 650 Fredericksburg, Texas

B I LL'S POTATO SOUP 2 or 3 med . potatoes, peeled 1 /2 c. diced celery 1 /4 c. cho pped onion

1 c. boiling water 1 tsp. salt 2 1 /2 c. m i l k 2 tbsp. butter 1 tbsp. fresh chopped parsley Pepper to taste

Dice potatoes. Place potatoes, celery and onion in 1 o r 1 1 /2·q uart saucepan. A d d water and salt; cook for about 2 0 to 25 m inutes or until vegetables are tender.

Mash slightly with potato masher, if desired. A d d m i l k, butter, parsley a n d pepper; heat thoroughly over low heat. Serve hot. One teaspoon dried parsley may be substituted for fresh parsley. Goes well with toasted cheese sandwiches for Saturday l unch. Yiel d : 4 servings.

Bill Steel, Natl. Youth Dir. Potomac Grange, No. 7 A rlington, Virginia

28 / Soups * ****************** * * * * ********* ***** 1 /4 c. flour

2 tbsp. b utter or meat drippings

Salt and pepper to taste

C u be or slice p o tatoes and onion; cook in 4 c u ps boil­ ing, salted wate r u n til tender. A d d m i l k ; si m m er. Cook flo u r i n bu tter over low heat u n t i l b ro w n ; add to sou p .

B l e nd carefu l l y . Season w i th salt dnd p e p p e r ; b r i ng t o a boi l . Serve a t o n c e . M ay be garnished w i th m i nced parsley or grated h ard-boiled eggs. Y i e l d : 6 servings.

Mrs. Gertrude WymCf Kent Grange, No. 2 3 7 7 R(}venn(}, Ohio

POTATO CHOWDER 2 strips bacon 1 /3 c . chopped onion 2 c . d iced potatoes

1 /2 c. sliced fresh carrots

2 c. boi l i ng water

1 1 /4 tsp. salt 1 /4 tsp. sage 1 /8 tsp. pepper 1 /4 tsp. paprika

2 tbsp. flour 2 c. m i l k

Q U ICK MACARON I-CH ICKEN SO UP Salt 3 qt. rapidly boi l i ng water 2 c. elbow macaroni 1 /4 c. salad oil 2 c. chopped onions 2 c . coarsely chopped celery with tops 1 c. coarsely chopped green pepper 1 Ig. garlic clove, crushed 3 qt. chicken stock or bou i l lon 2 c. cooked chicken or turkey ch unks 1 /2 tsp. crushed thyme leaves 1 /8 tsp. pepper A d d 1 tablespoon salt to b o i l i ng water; add m acaro n i g r a d u a l l y s o t h a t water conti nues t o b o i l . Cook, u n ­ covered , stirring occasion a l l y , u n ti l te nder. D rain i n c o l a n der; s e t aside. Heat oil i n l arge saucepan. Add o n ions, celery, green pepper and garl ic; saute over m e d i u m heat, stirring constan t l y , for abou t 7 m i n u tes o r u n ti l vegetables are ten der. Add stock, chicken, thyme, pepper and 2 teaspoons sal t ; bring to boil i ng p o i n t . A d d m acaro n i ; cook u n ti l hot, stirring occasion­ a l l y . Y ield : Ten 1 1 /2-cup servings.

Pho tograph for th is recipe (}bove.

B ROWN FLO U R POTATO SOU P ( Recipe over 1 00 years old ) 8 med. potatoes, peeled 1 med. onion, peeled 4 c. m i l k

Cook bacon i n large saucepan u n t i l crisp. R e m ove baco n ; d ra i n on absorbe n t paper. Add onion to sau ce ­ pa n ; saute u n t i l t e n d e r . A d d potatoes, carrots, b o i l i n g wate r and salt; cover. Red u ce heat; simmer f o r abou t 1 0 m i n u tes or u n til vegetab les are te nder. A d d sage, pepper and papri ka. B l e n d flou r with '1 /4 cu p m i l k ; stir i n to c ho wd er. A d d rem a i n i n g m i l k ; coo k , stirri ng, u n ti l t h i c kened. Cru m ble bacon over top; serve. Y i e l d : 6 servings.

Joyce Bell Sh(}ron Gr(}nge, No. 1 24 7 Shinglehouse, Pennsylvani(}

GAZPACHO ANDALUZ 1 /4 Ib, day-old Italian or French bread 1 med . green pepper

2 l b . fresh ripe tomatoes 1 1 /2 c. pared and d iced cucu m ber 1 or 2 c l ov es of garlic 2 tsp . s al t 1 /2 c. olive o il 1 /4 c . wine v in eg ar Pl ace bread in shallow dish ; add 1 inch of water. Let bread soak, tu rning once. Remove seeds from green pepper and tomatoes, th en c u t i n to cu bes. Combine cucum ber, green pepper, garl ic, sal t , oil and vin egar i n el ectric blender container; b l e n d until smooth. A d d 1 /2 of t h e b read; b l e n d u n t i l smooth . P o u r i n to bowl .

Blend re m a i n i n g bread and tomatoes; stir i n to m ix t u re in bowl. Taste and season with m o re salt and vinegar, i f desi re d . Ch i l l th orough l y . Place I or 2 ice c l l bes i n each bowl ; a d d soup. Serve w i th accom p a n i m e n t s of s l i c e d p i m e n t o-stu ffed ol ives, diced c u c u m bers,

Soups / 29 * * * * ******************** *********** * * c h op ped sc a l l i ons or onion, d iced tomatoes, chopped green pe ppers, c rou tons fried i n olive o i l , crisp crum­ bled bacon, sl iced toasted al monds and ch opped h ard­ coo ked eggs. One quart h ard rolls, cut i n to c u bes, m ay be used instead of b read. Peel tom a toes, if desired.

Color and flavor o f soup are better if toma toes are used u n peel e d . Yiel d : Abou t 7 c u ps.

Photogruph for this recipe on puge 35.

PUMPKIN SO UP 3 onions, sliced 1 /4 c. butter 3 to 4 c. shredded pum pkin 3 c. water 1 tsp. salt Pi nch of pep per 1 c a n chicken broth 1 pt. sour cream S,lu te onions in b u t te r in saucepdn u n t i l go lden. A d d p u m p k i n , w d t e r , s,\ l t , p e p p e r and c h i c ke n broth ; bring to ,I boil. R e d u ce hea t ; s i m m e r for about 30 m i n u tes or u n t i l p u m p ki n is tender. Remove from heat ; stir in sour crea m . Serve. Sou p m dY be refrigerated for sev­ eral d ays b e fore sou r cream is added . Add sou r cream when read y to serve ; heat u n t i l very hot, but d o not boil. The longer the soup stands, the b e t te r it is. Y i e l d : 8 servings.

Curolyn Scribner Norfield Crun!!(!

Ceorge/own, Connecticut

RI VVE L SO UP ( Recipe at least 5 0 years old ) 2 c. unsifted flour 1 egg, beaten 1 /2 tsp. salt 8 c. chicken or beef broth 1 sm. onion, chopped fine 1 /4 c. cho pped celery 2 c. corn ( opt. )

-

Cru m b l e h a m b u rger w i t h fork in large sau cepan o r D u tch oven. A dd onion; co ok, stirring freq u e n t l y , u n t i l h a m bu rger i s brown ,lIld onion i s tender. A d d beef bro t h , t o m d toes, water, eggplant, carrot, celery , ga rlic, sugar, sa l t , pepper, bay leaf and nu tmeg; cove r .

S i m m e r for 3 0 m i n u tes; s k i m o f f all Fa t. A d d macaro n i d n d p arsle y ; cook for 1 0 m i nu tes o r u n t i l m acaro n i i s tender. Y ie l d : 8 servings.

Marjorie H. Carland Raymond Grunge, No. 2 7 3 Raymond, New Hampshire

LENTI L SOU P 1 c. lentils 6 c. water 1 /2 c. diced carrots 1 /2 c. diced celery 1 /2 c. diced onions 1 clove of garlic, minced 1 to 2 c. tomatoes ( opt. ) 1 /2 tsp. salt 1 tbsp. minced parsley Cook l e n t i l s in water for abou t 1 hour or u n til len t i l s ,Ire soft. A d d c arrots, celery , onions, ga rlic, tom a toes and sa l t ; con t i nu e cook ing u n t i l vegetables are tend er.

Force half t h e veget,lbles t h rough grind e r ; add to so u p .

Rehedt; serve garnished w i t h parsley. A l l of the vegeta­ bles may be gro u n d , if desired. Y i e l d : 4 to 6 servi ngs.

Pl ace flo u r , egg a n d salt in bow l ; blend w i t h fingers u n t i l cru m b l y . Pou r bro t h i n to l.trge sau ce p a n ; bring to a b o i l . A d d fl o u r m ix t u re , o n i o n , celery and corn; s i m ­ m e r f o r 1 2 m i n u tes.

Rivvel i s the Pennsylvania D u tch word for l u m p . T h i s sou p is fu l l of l i t tl e l u m ps rese m b l i n g grains o f rice.

Origi n a l l y , a n d fre q u e n t l y today, t h is so u p was made by dropping t h e rivvels i n to sal ted and pep pered h o t

m i l k.

Mrs. T. Gilpin Coolie f:"urelw Crunlje, No. 7 9 7 .5 Oil/shur!!, Pennsylvania

EGGPLANT SU PPE R SO UP 1 lb. ham burger 1 med. onion , chopped 2 cans beef broth

1 1 6 o z . can tomatoes 1 c. water 1 med. eggplant, peeled and diced 1 Ig. carrot, chopped 1 celery sta lk, sliced 1 clove of garlic , crushed 2 tsp. sugar 1 1 /2 tsp . sa lt 1 /2 tsp . pepper 1 bay leaf 1 /4 tsp. nutmeg 1 /2 c. macaroni 2 tbsp. chopped parsley

Unoru M. Creswell O vid Grange, No. 7 55 O vid, New York

SALMON SO U P 1 q t . milk 1 /4 c. butter 1 /4 tsp. salt Pepper to taste 1 sm. can salmon Pour m i l k i n t o large sauce p a n ; bring just to b o i l i n g point. A d d b u tter, sal t a n d pepper. F l a ke sa l m o n ; add t o m i l k m ix tu re . S i m m e r, stirri ng, for 3 m i n u t es .

Serve. Y i e l d : 3 to 6 servings.

1-". E. Bringle Su/herlin Comm. r;runge, No. 77 4

30 / Soups * ****************** * * * * ************** CON NECTI CUT FISH CHOW D E R 3 lb. codfish 2 qt. boiling water 1 /2 lb. salt pork, diced 2 Ig. onions, sliced 2 tbsp. flour 4 c. sliced potatoes Salt and pepper to taste 6 crackers 1 pt. milk

1 /2 c. white wine 1 1 /2 c. water Sprinkle salt over fish ; let stand for several hou rs.

Cook onions in ol ive oil u ntil brown. Add tomatoes, tomato sauce, red pepper, salt, pepper, parsley, wine and water; simmer for 30 minutes. Add fish; sim mer until fish is tender. Serve in bowls over F rench or I talian bread. Y ield: 4 servings.

Cook codfish in water for 1 5 minutes or u ntil fish fl akes easily; drain and reserve broth. Cool codfish; remove skin and bones and discard. Fry salt pork u ntil fat is rendered. Add onions; cover. Cook over low heat for 5 minutes. Add flou r; cook for 8 m inutes longer, stirring frequently. Strain reserved broth; bring to a boil. Reduce heat; simmer for 5 minutes. Add salt pork mixture, potatoes and codfish; season with salt and pepper. S i mmer for 15 minutes or u ntil potatoes a re tender. Soak crackers in milk for 3 m inutes; add c rackers and m i l k to chowder. B ring to a boil ; serve.

Th is recipe came from Center Congregational Church Cookbook, Torrington, Connecticut, publ ished in 1 90 7 .

Mrs. Horton Gillette Whig vi!le Grange, No. 48 Bristol, Connecticut

NORWEG I AN F I SH SOUP 2 l b . fresh fish, boned 6 med. potatoes, peeled and d i ced 1 tsp. salt 1 /8 tsp. pepper 1 0 whole allspice 1 /2 c. melted butter Chopped parsley to taste Cut fish into bite-sized pieces, including skin; place in l arge saucepan. Add potatoes and seasonings; add just e n ough water to cover all ingredients. Cook u ntil pota­ toes are tender. Add butter; mix well . Spri n kle with parsley ; serve immediately. Add 1 cup mediu m-th ick c ream sauce and 2 tablespoons finely chopped green o n ion and tops to make soup richer and tastier, if desired. Yiel d : 6 servings.

Mrs. A lma Irey Rogue River Valley Grange, No. 469 Grants Pass, Oregon

PORTUGU ESE BOATMAN'S STEW 3/4 tsp. salt 2 lb. boned fish 2 Ig. onions, sliced 1 /2 c. olive oil 1 l -Ib. 4-oz. can tomatoes 1 8-oz. can tomato sauce 1 tsp. crushed sweet red pepper Salt and pepper to taste 1 /2 bunch parsley, chopped

Sharon Marie Marsden Harmony Grange South Easton, Massachusetts

B I CENTEN N IAL F I SH CHOWDER 1 l b . fresh o f frozen codfish 2 or 3 med. potatoes, cubed 1 Ig. onion, sliced 2 or 3 sta l ks celery, sliced 1 1 /2 tsp. salt 1 /8 tsp. pepper 2 to 3 tbsp. butter 3 c. water 3 c. m i l k 3 tbsp. flour Thaw frozen codfish. Cut codfish into 2-inch slices; place in 4-quart kettle. Add remaining ingredients, ex­ cept milk and flour; bring to a boil . Reduce heat; sim­ mer u ntil vegetables are tender. Add 2 cups m ilk. M ix flour with remaining 1 cup milk unti l smooth; add to chowder, stirring constantly to prevent sticking. S im­ mer u ntil chowder is thick and creamy. Simmer over lowest heat for several m i nutes before serving. Yiel d : 6 to 8 servi ngs.

Ethel Hanford Norfield Grange, No . 146 Weston, Connecticut

CAPE COD F R I DAY CHOWDER ( Recipe about 1 50 years o l d ) 1 /2 l b . salt codfish 4 Bermuda or white onions, sliced 3 med. potatoes, cubed 1 1 /2 tsp. butter 1 tbsp. chopped parsley 1 /4 tsp. white pepper Salt to taste Milk Soak codfish in c o l d water overnight; drain and flake.

Place onions in large saucepan; add just enough boil­ ing, salted water to cover. Simmer for about 1 5 min­ utes or u ntil on ions are partially done. Add potatoes; add enough boiling water to cover potatoes. Simmer for 40 minutes or u ntil potatoes are tender. Add cod­ fish; cook for 1 0 minutes. Add butter, parsley, pepper and salt; add enough milk for chowder consistency.

Cook for 5 minutes longer. Serve with matzoth or

Soups / 31 * * * * ******************************** * large soda crackers, buttered, sprinkled with cheese and toasted in hot oven.

Margery R . White A mesbury Grange, No. 7 2 7 A tkinson, New Hampshire

OYSTE R STEW 2 c. m i l k 2 c. l ight cream 1 qt. oysters and l iquor 2 tbsp. butter Salt to taste Pepper to taste Celery salt to taste Paprika (opt.)

This recipe is prepared q u ic kly. Heat sou p bowls be· fore you start. Scald m i l k and cream together but do not boil. Drain oyster l iquor i nto a saucepan; bring to a boil. Heat oysters in a separate saucepan with 2 ta­ b lespoons of oyster liquor and butter unti l oysters are plump and edges begin to curl. Remove from heat immediately. Combine m i l k m ixture, hot oysters and hot oyster l iq uor. Season with salt, pepper and celery salt. Ladle into sou p bowls; sprinkle with papri ka.

Serve with oyster crackers.

From a Grange Friend

NEW ENGLAND CLAM CHOWDER 1 q t . clams with liq uor 3 c. water 2 slices salt pork, chopped 1 med. onion, sliced 3 med. potatoes, cut i n sm . cubes 3 tbsp. butter 1 3/4 c. half and half 1 tbsp. salt Dash of pepper Combine clams, l iquor and water in saucepan; bring to a boil. D rain cl ams, reserving l i q u id. M ince clam necks and coarse mem branes; chop remaining clams. Fry salt pork u ntil l ightly browned. Stir in onion; cook u ntil limp but not brown. Add reserved liquid and potatoes; cook until potatoes are tender. Stir in bu tter, half and half, salt, pepper and c lams; heat through, but do not boil. Pour into large, warmed soup bowls immed iately.

Serve with crackers. Yiel d : 6 to 8 servings.

From a Grange Friend

RHODE I SLAND QUAHAUG CHOWDER ( Recipe 1 00 years old) 4 qt. large Rhode Island q uahaugs 1 qt. m i l k 1 2 x 3 x l -in_ piece of lean salt pork, d iced

2 c. finely chopped on ions 4 c. d iced potatoes 1 /2 c. b utter Salt and pepper to taste Open quahaugs; strain liquid through cheesecloth a n d reserve. G r i n d q u ahaugs through food chopper. P o u r m i l k into pan ; l e t heat until warm. Place salt pork a n d onions in 5-quart saucepan over medium heat; c o o k u n til salt pork is crisp and on ions are tender. A d d potatoes a n d reserved liq uid; a d d just enough water to cover potatoes. Si mmer until potatoes are tender; do not boil. Add q uahaugs and 1 /2 of the butter; cook for about 3 0 minutes. Do not boil. Add milk and re­ maining butter; simmer over very low heat for about 1 hour, stirring frequently. Season with salt and pepper.

Serve piping hot with Pilot crackers and butter. jean M. Lynch Central Grange, No. 34 West Warwick, Rhode Islan d

VEN ISON CHOWDER 5 slices bacon , c u t in 1 /2-in_ pieces 1 c. sliced fresh m ushrooms 1 /2 c. chopped celery 1 /4 c. sliced green onion 2 tbsp. al l-purpose flour 3 1 /2 c. Venison Brown Stock 2 c. 1 /2-i n. cubed venison 1 1 /2 c. 1 /2-in . pieces of peeled acorn squash 3/4 tsp. salt 1 /8 tsp. white pepper 2 c. chopped fresh spi nach 3 c. l ight cream or half and half Cook bacon u ntil l ightly browned in 3-quart saucepa n ; pour off all b u t 2 tablespoons drippings. Add mush­ rooms, celery and onion ; saute until tender. Stir in · flour; blend in Venison Brown Stock gradual l y . Add venison, sq uash , sal t and pepper. Simmer for 1 0 m i n ­ utes. Add spinach ; simmer for 5 m i nutes. Stir i n cream ; heat t o serving tem perature. Yiel d : About 1 0 cups.

V E N ISON B ROWN STOCK 6 lb. venison bones with meat 2 1 /2 qt. water 1 /2 c. cho pped celery 1 Ig. bay leaf 8 whole peppercorns 2 tsp. salt Pl ace bones i n large stockpot; add water. Cover; s i m ­ m e r for 3 hours. Rem ove bones; c u t meat i nto 1 /2inch cubes. Refrigerate meat. Return bones to stock; add remaining ingredients. Simmer for 2 hours_ Strain.

Refrigerate overnight; remove fat layer. Extra meat and broth may be frozen for futu re use. Yiel d : 7 cups.

Photograph for this recipe on page 7 03.

32 / Soups * ****************** * * * * ************** SQU I RREL SOUP

HOLLANDAISE SAUCE

3 or 4 sq uirrels 1 tbsp. (scant) salt Cut corn Diced Irish potatoes Diced tomatoes L i ma beans Butter Flour Chopped celery leaves to taste Chopped parsley leaves to taste 2 slices bread

1 /2 c. butter 3 egg yolks 2 tbsp. lemon j uice 1 /4 tsp. salt Pinch of cayenne pepper Place butter in small sau cepan; heat to bubbling but not brown. Place egg yol ks, lemon juice, salt and cay­ enne pepper in blender container. Process at low speed, pouring in hot butter in a slow steady stream u ntil all is added.

Wash sq u irrels; cut into q uarters. Place in large kettle; add salt and 1 gal lon water. B ring to a boi l ; reduce heat. Cover; cook over very low heat u ntil squirrels are nearly tender. Add desired amounts of vegetables; sim· mer u ntil vegetables are tender. Pour through coarse colander into kettle; press sq ui rrel meat and vegetables through colander, leaving bones. S immer sou p for sev· e ral m inutes. Coat desired amou nt of butter with gen­ erous amount of flour. Add to sou p ; add celery and parsley leaves. Simmer, stirring, u ntil thickened and hot. Toast bread; cut into 1 /2-inch cubes. Fry in butter u ntil coated. Place toast squ ares in tureen; pour sou p over toast. Serve.

Mrs. Leah Reekner, Master Delphi Grange, No. 486 Manlius, Ne w York

Fran Eames Meredith, New Hampshire

EDNA'S LEMON BUTTE R 2 eggs, slightly beaten Grated rind and juice of 1 lemon 1 c. sugar 2 tbsp. cornstarch 1 tbsp. butter Mix eggs, lemon and sugar in saucepan. S tir in 1 cup boiling water slowly ; bring to a boi l . M ix cornstarch with 2 tablespoons cold water; stir into lemon mix­ ture. Cook, stirring, u ntil thickened. Add butter; cool.

M ix wel l .

Edna Co vington Capital Grange, No. 7 8 Do ver, Delaware

W I E N E R SOUP ( Recipe 40 years old)

FAM I LY LEMON BUTTE R ( Recipe about 1 00 years old)

4 med. potatoes, d iced 1 onion, chopped 1 1 /2 c. mushroom sauce 1 8-{)z. can tomato sauce 1 1 /2 l b. wieners

6 eggs, beaten 1 /2 c. butter 2 c. sugar Grated rind and juice of 3 lemons

Combine potatoes and onion. Add enough water to cover; boil until almost done. Add sauces; bring to a boil. Cut wieners into l -inch pieces; add to potato m ixture. Heat through; serve im med iately. Yield: 6 servings.

June Robinson Dry Creek Grange, No. 646 Port A ngeles, Washington

M ix all ingredients in top of dou ble boiler. Place over hot water; cook , stirring, u ntil thick. Cool. May be spread on tarts or bread.

Mrs. Viola Miles Millbrook Grange, No. 7 864 Trivoli, Illinois

LUSCIOUS LEMON BUTTER SAUCE ( Recipe 60 years old)

BASI C WHITE SAUCE

2 eggs, well beaten 1 1 /2 c. sugar J uice and rind of 2 lemons 2 tbsp. butter

2 tbsp. b utter 2 tbsp. flo ur 1 c. m i l k 1 / 2 tsp. salt Melt the butter in sau cepan; stir in flour. Cook u ntil bu bbly. Remove from heat; sti r in m i l k slowly. Add salt. Return to heat; heat slowly, stirring constantly.

Boil about 3 minutes, stirring to prevent burning.

Yield: 1 cup sauce.

From a Grange Friend

Combine eggs and sugar in small heavy saucepan; mix we ll. Stir in lemon ju ice and rind ; add b u tter. Place over low heat; bring to a boil. Boil for 1 minu te or u n til thickened , stirring constantly.

Mrs. A rthur C. Swartley Chalfont Grange, No. 7 545 Chalfont, Pennsylvania

Photo page 33 - Recipe on page 44.

Pho to page 34 - Recipes on pages 4 7, 7 7 2, and 7 88.

Sauces / 3 7 * * * * ******************************** * M I LK G RAVY 2 tbsp. flour

CREAMY M USTARD SAUCE ( Recipe 30 years old )

2 c. m i l k

2 tbsp. ( heaping ) dry m ustard

3 eggs, beaten

Ham drippings Dash o f pepper

Add flour to ham d rippings in skillet after fry ing ham; mix well . Add m il k slowly ; cook, stirring constantly, u n til mixture comes to a boil. Stir in pepper. Add more milk if gravy is thi c ker than desired.

Th is was a favorite over hot biscuits, boiled potatoes or mashed potatoes. No salt was added, for country c u red h am drippings were salty enough . Using today 's h ams, the gravy may require salt.

3 tbsp. sugar 1 /2 c. vinegar Salt to taste 1 /2 c. whipping cream, whipped

Mix first 5 ingredients in top of double boiler. Cook over boiling water, stirring, u ntil thick. Remove from water; cool. Fold in whipped cream. Delicious served with baked ham.

A nn Westberg Fairharbor Grange, No. 7 7 89 Grape view, Washington

From a Grange Friend

CHICKEN PAN G RAVY Dri ppings from fried or roasted chi cken

TARTAR SAUCE EXTRAORD I N A I RE

4 c. m i l k 1 /2 c. flour 1 1 /2 tsp. salt 1 /4 tsp. pepper

1 c. mayonnaise 1 tbsp. tarragon vinegar 3 tbsp. minced sweet pickles 1 tbsp. d i llweed 1 tsp. dried m i n ced parsley 1 /8 tsp. salt 1 /2 tsp. Worcestershire sauce Dash of Tabasco sauce 1 /4 tsp. dry mustard

Finely chopped, cooked giblets ( opt. )

Strain d rippings from roasting or fry ing pan. Measure 1 /2 cup and return to pan. Add browned bits left in strainer. Add m il k ; bring to a boil. Combine flour, salt, pepper and 1 /2 cup water. Stir slowly i nto boili ng m ilk. Scrape and stir thoroughly using a slotted pan­ cake turner. Add giblets; taste and add more salt, if needed. Boil for 5 to 1 0 minutes or u ntil flour is thor­ ough ly cooked. Serve hot. Add 2 tablespoons cold wa­ ter if fat separates. Stir, heat and serve at once.

Place all ingredients in bowl ; m ix wel l . Cover; refriger­ ate for 1 to 2 hours to blend flavors.

Mrs. Wayne George North Bayside Grange, No. 69 7 L akeside, Oregon

From a Grange Friend

PENNSYLVAN I A D UTCH M USTARD ( Recipe over 1 00 years old )

F RENCH M USTARD ( Recipe 61 years old ) 5 tbsp. dry m ustard 2 tsp. cornstarch 2 tsp. sugar 2 eggs, beate n 1 /2 c. dry white wine 1 /2 tsp. salt 2 tbsp. vinegar 2 tbsp. salad oil

5 tbsp. flour 1 tbsp. dry m ustard 1 tsp. salt 1 /2 tsp. pepper 2 tbsp. sugar 1 /4 c. vinegar 1 /4 c. water Turmeric S ift first 5 ingredients together into saucepan. Add vinegar and water and enough turmeric for coloring.

Cook, stirring, to desired consistency; cool. Pour into jar; cover. May be refrigerated indefinitely.

Elsie L . L andgren San Marcos Grange, No. 633 Encinitas, California

M ix mustard, cornstarch and sugar in saucepan. A d d eggs; beat u ntil smooth. Add wine, salt and vi negar gradually, stirring u ntil smooth. Cook over low heat for 3 to 4 minutes, stirring constantly. Remove fro m heat; cool . Add oil gradually, stirring constantly. Store in covered jar in refri gerator; let mellow for 2 to 3 days before using. Keeps for 3 to 4 weeks. Yield : About 1 1 /3 cu ps.

Recipe adapted from 1 91 4 cookbook.

Photo page 35

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Recipe on page 28.

Pho to page 36

-

Recipes on pages 48 and 82.

Karen Dorrah Hump tulips Grange, No. 730 Hoquiam, Washington

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Salads 6&, Salad �ressings

39

Salads, as we know them today, are relative newcomers to the American menu. In the pioneer days, salads, considered strictly company fare or a Sunday dinner treat, were man-sized meals in themselves. Big enough to satisfy the heartiest of appetites, they consisted of meat, fish, eggs, ce l ery, lettuce and a homemade dressing. While the famous Chef's Salad and Caesar 's Salad serve much the same purpose and are made with many of the same ingredients, the smaller salad is more commonly used as a complement to a meal. Because of the many necessary nutrients a salad provides, many Americans have made it their favorite light, diet-wise lunch.

Probably the most difficult task involved in preparing a delicious salad is choosing which taste-tempting ingredients to include. Thousands of farmers throughout this bountiful country take great pride in producing the very finest quality fruits and vegetables possible. This infinite variety of produce is availabl e to the homemaker no matter what the season of the year. Learn­ ing to suit a salad to an entree by adding just the right color and texture can help make a meal as satisfying as it is nutritious. While a hearty meal of meat and potatoes calls for a fresh, green vegetable salad, a rich combination of meat and cheese can become the basis for a salad that is a meal in itself.

Several other types of salads, which originated many years ago, have become familiar sights on the American table. Gelatin salads were once quite a chore to prepare. However, since the farmer 's wife no longer has to boil a calf's foot to obtain the ingredients she needs, congealed salads are cool, summer favorites across the nation. Two of our most popular salads, potato and coleslaw, came directly from our G erman forebearers. Easily prepared in large quantities, they are appealing flavor combinations that k eep well over a short period of time.

Reaching their peak of popularity in this country, salads are as varied as the people who have made them famous. To be sure, they are a welcome addition to any meal.

40 / Salads * ****************** * * * * ************** ASPARAGUS- F I SH SALAD

corn chips and salad d ressing; serve i m mediately.

Yield: 6 servings.

( Recipe 40 years old) 1 c. shredded tuna or salmon 1 /2 c. m inced celery 1 /2 tsp. salt 1 /2 c. French dressing 1 /2 c. sour cream 4 tsp. vinegar 1 /2 tsp. sugar 1 1 /2 tsp. minced onion 2 c . asparagus tips Crisp lettuce leaves 1 /4 tsp. paprika

Mrs. R obert Petersen, Master's Wife C. W.A . Treas.

McFarland Grange, No. 543 McFarland, California

CURRIED CHICKEN SALAD

C o m bine tuna, celery, 1 /4 teaspoon salt and F rench d ressing; let stand for 30 minutes. Combine sour cream , vinegar, sugar, rem aining 1/4 teaspoon salt and o n ion, m ixing wel l . Let chill. Arrange asparagus tips on lettuce leaves; top with mound of tu na m ixtu re.

S e rve with sour c ream salad d ressing; sprinkle with p a p rika. Yield: 6 servings.

Mrs. Roger Koch Powder River Grange, No. 68 Kaycee, Wyoming

CORNED BEEF SALAD

5 c. cooked chicken 2 c. pi neappie ch un ks 1 c. diced celery 1 /2 c. m inced scallions or onion 1 c. sou r cream 1 c. mayonnaise 4 tbsp. chutney or relish 1 tsp. curry powder Chinese noodles 1 /2 c. slivered al monds Cut ch icken into chunks. Mix chicken, pineapple, cel­ ery and scall ions together. Combine sour cream, m ay­ onnaise, chutney and curry powder; add to chic ken and m ix wel l . A rrange ch icken salad on platter; spread noodles around edge of p l atter. Sprinkle almonds over top. Yield: 8-1 2 servings.

Frieda Bacon, Overseer, Past Master Shrewsbury Grange, No. 7 0 7 Shre wsbury, Massachusetts

1 pkg. lemon gelatin 1 1 /2 c. boiling water 1 c. salad dressing 1 pepper, chopped 1 onion, chopped 1 /4 c. chopped olives 1 c. d iced celery 2 tsp. vi negar 3 boiled eggs, diced 1 c. chopped corned beef

EASY CHICKEN SALAD

D i ssolve gel atin in boil ing water; let chill u ntil partially c ongealed. Combine salad d ressing and rem aining in­ gred ients; add to gelatin. Mix well. Chill until firm.

Mrs. Theresa Beason Sonora Grange Gilman, Iowa

3 c. diced cooked chicken 1 c. m i n ced celery 3 hard-cooked eggs, chopped fine 3 sweet pickles, chopped fine 1 /8 tsp. pepper 1 tsp. (scant) salt 2/3 c. mayonnaise 3 tbsp. cream Comb ine c h icken, celery, eggs, pickles, pepper, salt, mayonnaise and cream . Toss carefu ll y ; serve. Yield: 1 0 servings.

Mrs. Margaret McGargle Shavers Creek Grange, No. 353 Petersburg, Pennsylvania

TOSTADO SALAD 1 lb. ground beef 1 pkg. Lawry's taco seasoning 1 /4 c. chopped onion 1 head lettuce, cut in pieces 2 tomatoes, cut in wedges 1 /2 avocado, chopped 1 can kidney beans, drained 1 6-oz. package corn chips Thousand Island dressing to taste Brown beef with part of the taco seasoning and onion.

C o m bine lettuce, tomatoes, avocado and beans; add b eef m ixture. Toss with remaining taco seasoning. Add

COTTAGE CHEESE SALAD 1 1 -l b . carton cottage cheese 3 hard-boiled eggs, chopped 3 tbsp. mayon naise 1 sm. onion, minced 1 3 olives, m inced Combine all ingredients in salad bow l . Toss carefu l ly to serve. Yiel d : 6 servings.

Mary L . Smith Stillwater Grange, No. 2 6 70 Covington, Ohio

Salads / 4 1 * * * * ***************** *************** * EGG-AVOCADO SALAD 8 hard-boiled eggs 2 Ig_ avocados 1 1 /2 c. farmer-style cottage cheese � tbsp. mayonnaise 1 /2 tsp. salt Pepper to taste Dash of paprika 1 tsp. Worcestershire sauce 1 sm. onion, grated 2 tbsp. chopped green chilies Lettuce leaves Mash hard-boiled eggs with fork; set aside. Mash avoca­ dos; mix into cottage ch eese. Blend in mayonnaise, salt, pepper, paprika, Worcestershire and onion. Toss in chil ies and eggs, m ixing well . Mount on lettuce leaves to serve. Garnish with chopped sweet red pep­ pers. Yield: 6 servings.

R uth W. O Neale R ubidoux Grange, No. 6 7 7 Riverside, California

RED BEET EGGS 1 pt. home-canned beets with liquid 1 c. cider vinegar 1 /3 c. sugar 3/4 tsp. salt 8 hard-cooked eggs, she lled Pour beets and l iq u id into small saucepan. Add vine­ gar, sugar and salt; heat just u ntil sugar dissolves. Cool to room temperatu re. P l ace eggs in mediu m-sized bow l ; pou r in beet mixture. Add water, if needed , to cover eggs with liqu id. Cover; let marinate in refriger­ ator for 2 to 3 d ays befo re serving, stirring occasion­ ally to color eggs evenly. Spoon beets, eggs and part of the liquid i nto bowl to serve. Eggs and beets may be arranged on lettuce leaves for ind ividual servings, if desired. G ood for picnics. Yiel d : 6-8 servings.

My grandmother brought this recipe to I ll i nois from the Pennsylvania D utch area.

Betty j . Sites, L ecturer Milledge ville Grange, No. 7 883 Milledgeville, Illinois

P I N EAPPLE AND CHEESE SALAD 1 8-oz. package cream cheese, softened 3 tbsp. confectionp.rs' sugar 4 tbsp. salad dressing 1 c. d rained crushed pi neapple 9 maraschino cherries, minced 1 c. whi pped cream

FESTIVE RICE SALAD 2 pkg. strawberry gelatin 2 c. boiling water 3/4 c. cold water 1 c. cooked rice 1 /2 c. cold m i l k 1 c. sweetened whipped cream 1 sm. can crushed pineapple with juice 1 /2 c. chopped nuts Dissolve gelatin in boiling water; stir in cold w a t e r.

Chill u ntil partially congealed. Fold in rice, m il k, whipped cream, pineapple and nuts; chill u ntil fi rm.

Yield: 10 servings.

Shandon Towers Hurricane Creek Grange joseph, Oregon

AVOCADO F R U IT SALAD 6 c_ torn Boston lettuce and romaine 1 avocado, peeled, halved and sl iced 2 c. seeded halved red grapes 4 tangerines, peeled and sectioned 1 c. sliced celery Tangerine Dressing Com bine lettuce, avocado slices, grapes, tangerine sec­ tions and celery in l arge salad bowl. Toss l ightly w i th Tangerine Dressing, if desired; m ix well . Yiel d : 8 servings.

TANG E R I N E D RE S S I NG 1 /4 tsp. salt 1 /8 tsp_ pepper 1 /4 tsp. d ried leaf thyme 3 tbsp_ fresh tangerine j uice 1 tbsp. fresh lemon j uice 1 /4 c . salad oil 1 /4 tsp_ grated fresh onion Mix salt, pepper and thyme together in small b o w l .

Add remaining ingredients; m ix wel l .

Photograph for this recipe o n page 34.

APPLE SALAD BOW L 2 c. d iced u npared red apples 1 c . diced pineapple 1 c. d iced American cheese 1 /2 c. broken walnuts 1 /3 c. mayonnaise 1 /3 c . sour cream 1 tsp. lemon juice 1 tsp. sugar 1 /4 tsp. salt

Stir cream cheese, sugar and salad d ressing together until well m ixed. B lend in pineapple and cherries. Fold in whipped cream. Chill i n refrigerator u ntil ready to serve. Yiel d : 6 servings.

Com bine all ingredients; toss to mix wel l . Serve on crisp sal ad greens.

Mrs. Frances McClure Havana Grange, No. 7 703 Caney, Kansas

Mrs. Laoma Edwards Meander Grange Youngstown, Ohio

42 / Salads * ****************** * * * * ************** B L U EBE RRY SALAD SUPREME 2 3-oz. packages blackberry gelatin 2 c. boiling water 1 l S-oz. can bl ueberries 1 8 1 /4-oz. can crushed pineapple 1 8-oz. package cream cheese, softened 1 /2 c. sugar 1 c. sour cream 1 /2 tsp. vanilla 1 /2 c . chopped pecans D i ssolve gelatin in boiling water. D rain blueberries and pi neapple; reserve ju ices. Add enough wate r to re­ served ju ices to measu re 1 cup liquid. Add liquid to gel atin mixture. S tir in blueberries and pineapple; pour into 2-quart shallow pan. Chill in refrigerator u ntil fi r m . B lend softened c ream cheese, sugar, sou r c ream and vani lla together; spread over congealed layer.

S p ri n kle with pecans; chill u ntil ready to serve. Yiel d : 1 0- 1 2 servings.

Mrs. Virgil W. Settle L ittle Mountain Grange Elkin, North Carolina

1 1 /2 cups m i l k ; stir in cottage cheese and pineapp le.

Arrange several of the strawberries and blueberries in 6-cup star-shaped mold. Pour 1 cup of the gelatin mix­ ture over top; chill u ntil set. Arrange more of the strawberries and blueberries in a design against the side of the mold. F old remaining strawberries and blueber­ ries into gelatin mixtu re ; turn into mold. Chill u nti l firm. Yield: 8-1 0 servings.

Mrs. Arthur Ebbert Biglerville Grange, No. 2063 Biglerville, Pennsylvania

F ROZEN STRAWBERRY SALAD 1 c. flour 1 /2 c. butter 1 /2 c. ( packed ) brown sugar 1 /2 c. chopped nuts 1 pt. frozen strawberries 2 egg whites 1 c. (scant) sugar 1 /2 pt. whi pping cream, whipped Combine flour, bu tter, brown sugar and nuts; mix wel l . Place in baking pan. Bake in preheated 350degree oven for 20 min utes or u ntil brown, stirring every 5 m inutes. Place a layer of the nut mixtu re in 9 x 1 3-inch baking pan. Place strawberries, egg wh ites and sugar in bowl of electric mixer; beat for 20 min­ utes, stirring freq uently. Fold in wh ipped cream.

S p read over nut mixture in baking pan. Sprinkle re­ maining nut mixtu re over top. Freeze for 24 hours or u ntil firm.

C H R I STMAS SALAD ( Recipe 60 years old) 1 pt. cranberries 3/4 c. boiling water 1 c. sugar 1 pkg. unflavored gelatin 1 /4 c. cold water 1 c. diced pineapple 1 c. wh ite grapes 1 /2 c. chopped walnuts Coo k cranbe rries in boiling water u ntil soft. Force th rough sieve. Combine c ranberry ju ice and sugar in sau cepan. B ring to a boi l ; boil u ntil sugar is dissolved , stirring continuously. Soften gelatin in cold water.

A d d to cranberry ju ice ; stir u ntil dissolved. Stir in re­ m a i n ing ingredients. Chill in refrigerator u ntil fi rm.

M ay serve with mayo nnaise mixed with wh ipped cream and topped with maraschino cherry, if desired.

Mary Merriman Imnaha Grange, No. 6 7 7 Imnaha, Oregon

R E D-WH ITE AND BLUE SALAD ( Re cipe 35 years old) 2 env. unflavored gelatin 1 /3 c. sugar Dash of salt 2 c. milk 1 1 /4 c. cottage cheese 1 8-oz. can crushed unsweetened pineapple in juice c. sliced strawberries 1 /2 c. bl ueberries C o m b ine gelatin, sugar and salt in 1 1 /2-quart sauce­ pan ; stir in 1 /2 cup m i l k . Place over low heat, stirring constantly, u ntil gelatin is dissolved. Add remaining

Mrs. Mabel Fair Orange Grange Ashland, Ohio

CRAN BERRY WALDORF SALAD 2 c. fresh cranberries 3 c. miniatu re marshmallows 3/4 c. sugar 2 c. diced u n pared tart apples 1 /2 c. seedless green grapes 1 /2 c. broken walnuts 1 /4 tsp. salt 1 c. whipping cream, whipped G rind cranberries; combine with marshmallows and sugar. Cover; chill overnight. Add apples, grapes, wal­ nuts and salt. F old in wh ipped cream; ch ill thor­ ough ly. Serve in large bowl or individual lettuce cups.

G arnish with clusters of green grapes and fresh cran­ berries, if desired. Yiel d : 8-1 0 servings.

Charlene Panter Bandon Grange, No. 702 Bandon, Oregon

F ROZEN CRANBE R RY SALAD 1 lb. cranberries 3 Ig. tart apples

Salads / 43 * * * * ******************************** * 20 Ig. marshmallows 1 c. sugar 1 pt. cream, whipped . 1 /2 c. finely cut pecans Wash and stem c ranberries; peel apples. Force cran· berries and apples through food grinder alternately with marshmallows to have an even blend. Add sugar; mix thoroughly. Fold in whipped cream and pecans.

Place in trays; freeze. May be served frozen or thawed.

Myrtle Moyer Constantine Grange, No. 236 Constantine, Michigan

pan. B ring to boiling point. Add gelatin; stir u ntil d is­ solved. Stir in undrained pineapple; chill u nti l sligh tly thickened . S tir in cherries and banana. Pour 1 /3 to 1 /2 of the m ixture into 7-cup heart-shaped mold; c h i l l until set. Keep rem ain ing gelatin a t room tem peratu re.

Com bine 1 cup sour cream and lemon rind; spread evenly over firm gelatin in mold. Pour remai ning g ela­ tin m ixtu re over sour cream layer; chill until firm.

Un mold onto lettuce-lined plate; pipe remaining 1 /2 cup sour cream around outer top edge of heart. Y ie l d : 8 servings.

Pho tograph for this recipe belo w.

STI F F CRANBERRIES CHERRY CREAM SALAD 1 -lb. can tart red cherries i n syrup 2 3-oz. packages cherry gelatin 1 8 1 /2-oz. can crushed pineapple 1 Ig. ripe banana, diced 1 1 /2 c . sour cream 1 tsp. grated lemon rind Lettuce leaves Drain cherries; reserve syrup. Add enough water to reserved syru p to make 2 cups l i q u id ; pou r into sauce-

( Recipe 65 years old) 4 c. fresh cranberries 1 c. water 2 c. sugar Cook cranberries and water for about 5 minutes; m ash and strain. Add sugar; heat to d issolve sugar. Do n ot boil. Pour into mold ; chill u ntil firm. Will not fai l to get stiff.

Mrs. Roy Glandt Elkshorn Grange, No. 393 Omaha, Nebraska

44 / Salads

* ****************** * * * * ************** C RANBERRY-ORANGE RELISH ( Recipe over 50 years old) 4 c. fresh cranberries 2 oranges, quartered and seeded 2 c. sugar Force cranberries and oranges through food grinder, using coarse blade. Stir in sugar; c h i l l . Keeps wel l for weeks stored in refrigerator. Yield: 2 p ints.

Eva G. Barnaby, P.M., Sec., Master-elect Kingston Grange, No. 323 Kingston, Massachusetts

SO UTH AFRICAN ROCK LOBSTER POTATO SALAD 3 8·oz. packages frozen South African rock lobster tails 3 lb. potatoes 1 /3 c. d iced onion 1 c . chopped celery 1 1 /2 tsp. salt 1 /2 tsp. white pepper 2 c. mayonnaise 1 /2 c. sour cream 1 /2 c . heavy cream Lettuce leaves 6 slices bacon, fried crisp and crumbled 2 hard-cooked eggs, sieved D ro p frozen rock lobster tails i n to boiling salted w a te r. Let water reboil ; coo k for 2 to 3 min utes. Drain immediately; drench with col d water. Cut away under­ side membrane with scissors; pull out l obster meat i n one piece. Dice and c h i l l . Peel potatoes; boil until ten­ d e r . Drain ; dice while still warm . Com bine potatoes, on i o n , celery, salt, pepper, m ayonnaise and creams; fol d i n lobster pieces carefully. Chill until ready to serve. Line bowl with lettuce leaves; spoon salad i n to b o w l . Sprin kle top with cru m bled bacon and sieved eggs. Yield : 8 servings.

Photograph for this recipe on page 33.

CHI N ESE TUNA SALAD Lettuce 1 pkg. frozen green peas 1 can tuna 1 sm. can Chinese noodles Lemon juice to taste Mayonnaise B reak lettuce into pieces in salad bowl . P l ace frozen peas in colander; rinse with water to separate. Let drain. M ix lettuce, peas, tu na and noodles together; sprinkle with lemon ju ice. Toss with desired amount of mayonnaise. Y ield: 4·6 servings.

Mrs. Robert Petersen, Master's Wife C. W. A . Treas.

McFarland Grange, No. 543 McFarland, California

CRAB M EAT SALAD 2 tbsp. unflavored gelatin 1 /2 c. cold water 1 /2 lb. cream cheese 1 c. thick tomato soup 1 c. mayonnaise 2/3 c. diced celery 1 green pepper, sliced 1 onion, sliced 1 6·oz. can crab meat Soften gelatin in water; dissolve over low heat. Pou r into b lender container. Add cream cheese, soup, may­ onnaise and vegetables; process until blended. Chill until th ick. Stir in crab meat. Pour into oiled mold; chill u ntil firm. M ince vegetables, then beat vegetable m ixture until well blended if a blender is not available.

Yield: 6 servings.

Deltah Dean Trentwood Grange, No. 7 056 Spokane, Washington

SALMON MOUSSE (Recipe 3 5 years old )

S H R IMP SALAD ( Recipe 40 to 50 years old) 3/4 Ig. head lettuce 1 /4 sm. head cabbage, minced 2 stalks celery, d iced 4 green onions, diced Radishes to taste, diced 2 hard·boiled eggs, chopped 1 can shri mp Salt and pepper to taste Mayonnaise Break lettuce into smal l pieces in salad bowl. Add re­ m a i n ing vegetables, eggs and shrim p ; season with salt and pepper. Toss with enough mayonnaise to moisten.

Y i e l d : 6 servings.

Ora Nelson Waller R oad Grange, No. 7 7 7 7 Puyallup, Washington

2 tbsp. gelatin 2 c. red sockeye salmon Dash of cayenne pepper Dash of white or black pepper 2 tbsp. cider vinegar 2 tbsp. catsup 1 c. salad dressing 2 hard·cooked eggs, chopped 18 to 24 stuffed olives, sliced 2 tbsp. chopped gherkins 1 c. cream, whipped Soften gelatin in 1 /2 cup cold water. P l ace over hot water; stir until dissolved. Remove bones and skin from sal mon. Com bine salmon, peppers, vinegar, cat­ sup and salad dressing in m ixing bowl . Add eggs, ol­ ives, gherkins and gelati n ; m ix carefu l l y . Fold in whipped cream. Pour into large fish o r ring mold; chill i n refrigerator for 24 hours. Unmold onto serving

Salads / 45 * * * * ****************************** * * * plate; garnish with celery, h ard-boiled egg halves, to­ mato wedges and sliced cucumbers. Yield: 1 0 servings.

Mrs. Earl A nderson, W.A . C Rinn Valley Grange, N o . 466 L ongmont, Colorado

D E L I C IOUS SALMON SALAD ( Recipe 65 years old ) 1 can salmon

5 hard-boiled eggs, chopped

1 c. chopped English walnuts 1 /2 c . chopped celery 2 tsp. mustard 2 tbsp. vinegar 3 tbsp. mayonnaise

D rain salmon; rem ove skin and bones, if desired. Com­ bine all ingredients in salad bowl; toss carefu lly. Serve on lettuce leaves, if desired. Yiel d : 6 servings.

Bea Meader Upper Klamath Grange Klamath Falls, Oregon

ANTIPASTO SALAD Romai ne, leaf and iceberg lettuce Cooked artichokes, quartered Small shrimp, cooked Swiss cheese, cut in strips Salami , cut in strips Onion, sliced thin Hard-boi led eggs, chopped Anchovies to taste Capers to taste Olives Dressing Com bine romaine, leaf and iceberg lettuce, artichokes, shrimp, cheese, salami, onion, eggs, anchovies, capers and olives in large salad bowl. Pour D ressing over top; toss to mix well.

D RE S S I N G 1 part w i n e vinegar 2 parts olive oil Oregano to taste M i nced garlic to taste Salt and pepper to taste Dry m ustard to taste Dash of crushed red pepper Combine all ingredients in jar with lid. Cover; shake thoroughly. judy Massabny Potomac Grange, No. 7 Washington, D.C

M I X E D BEAN SALAD 1 can French-style green beans 1 can wax beans 1 can kidney beans 1 /2 c. minced onion

1 /2 c. d iced green pepper 1 /2 c. salad oil 1 /2 c. vi negar 3/4 c. sugar 1 tsp. salt 1 /2 tsp. pepper Drain beans; rinse kidney beans. Com bine beans, onion and green pepper i n m ixing bowl. Com bin e re­ maining ingredients; pour over bean mixture. Toss carefully. Let stand in refrigerator overnight to eh i l l a n d mari nate.

Camilie Twiss Watatic Grange, No. 36 A mherst, New Hampshire

NAVY BEAN SALAD ( Recipe over 50 years old) 1 lb. dried navy beans 1 tsp. dry mint leaves, crushed fine 1 tsp. dry d i ll 2 Ig. fresh tomatoes 1 Ig. onion or 1 b unch green scallions 1 bunch parsley or 1 c. chopped parsley Salad oil Wine vinegar Soak beans overnight; drain off water. Add fresh water; cook beans u ntil tender. Drain beans well ; p lace in salad bowl . Add mint leaves and d i l l ; set aside_ Cut tomatoes in pieces; chop on ion fine. Chop parsley.

Add vegetables to bean m ixture; m ix gently. Pou r in salad oil and wine vinegar to taste; toss wel l . Chi l l for 1 hour or longer before serving. Yield : 8 servings.

Annni Nigohosian, Home Ec. Chm., Sec. Salem Grange, No. 7 68 Lawrence, Massachusetts

FROZEN COLESLAW 1 tsp. salt 1 med. head cabbage, shredded 1 Ig. carrot, grated 1 green pepper, chopped fine 1 pi mento, chopped fine 1 sm . onion, chopped 1 c. vinegar 2 c. sugar 1 tsp. celery seed 1 tsp. m ustard seed Sprin kle salt over cabbage; let stand for 1 h o u r.

Sq ueeze out liquid. Add carrot, green pepper, pimento and onion; m ix well. Combine vinegar, 1 /4 cup water, sugar, celery seed and m ustard seed in saucepan; bring to a boil. Boil for 1 mi nute. Let stand until l u kewarm.

Pour over cabbage m ixture ; mix well. Place in contain­ ers; freeze. Can be refrozen several times. Yiel d : 6-8 servings.

Mrs. C V. Roose Hillsdale Grange, No. 77 Hillsdale, Michigan

46 / Salads * ****************** * * * * ************** CABBAGE SALAD W ITH CREAM D R ESSI NG ( Re c i pe 65 years old) 1 med. head cabbage 3 tsp. sugar 1 tsp . (about) salt Dash of pepper 3/4 c. thick cream 1 /4 c. vinegar Shave cabbage thin; chop crosswise once or twice, using sharp knife. Do not use a chopping bowl and cho pping knife, as that bru ises the cabbage and the j u i ce will drain out. Combine sugar, salt and pepper in a c u p. Add cream; stir until sugar and salt are dis­ sol ved . Stir in vinegar; pour over cabbage. Toss to mix wel l . This dressing will season about 1 quart cabbage.

Y i e l d : 8-1 0 servings.

Mrs. Iva Dell Stroud Statesville Grange, No. 7 236

N EW ENGLAND SLAW 6 c. shredded cabbage

1 /3 c. chopped onion 1 /2 c . thick sour cream 2 1 /2 tbsp. vinegar 4 tsp. cream-style horseradish 1 tsp. salt 1 /4 tsp. pepper

Combine all ingredients in salad bowl. Toss to m ix wel l j ust before serving.

Freda Krebs, C. W.A . Chm. Lake Creek Grange, No. 8 7 8 Harrisb urg, Oregon

TWE LVE-HOUR COLESLAW ( Re c i pe 40 to 5 0 years old) 1 Ig. head cabbage, finely chopped 1 Ig. onion, minced 1 c. chopped celery 1 /4 green mango, chopped 1 /2 c. vinegar 3 /4 c. water 1 1 /3 c. sugar 1 /2 tsp. celery seed 3 /4 tsp. salt 1 /4 tsp. mustard seed Com bi ne al l ingredients; mix wel l . Let stand for 1 2 hou rs before eating_ The first 4 ingredients may be put th rou gh food grinder if fine slaw is desired.

Mrs. jay Slates Perry To wnship Grange, No. 7945 Carrollton, Ohio

PHO E BE'S CABBAGE SALAD 1 1 /2 c . sugar 1 c. vinegar

1 tsp. salt 2 tsp. mustard seed 2 tsp. celery seed 1 /4 tsp. turmeric 1 1 /2 c. shredded cabbage 2 med . onions, chopped 1 red pepper, chopped 1 green pepper, chopped Mix sugar, vinegar, salt, m ustard seed, celery seed and turmeric together in saucepan. Bring to a boil. Com­ bine remaining ingredients in m ixing bowl; pour hot liquid over vegetables. Let cool. Seal in jars. Store in cool place for at least 24 hours before serving. This will keep for 3 to 4 weeks if kept col d .

Mrs. john W . Scott, Wife o f Natl. Master Union ville Grange, No. 7 9 7 1 Mechanicsburg, Pennsylvania

CONGEALED CELE RY-GREEN PEPPER SALAD 1 pkg. lemon gelatin 1 c. hot water 1 c. mayonnaise 1 c. cottage cheese Pi nch of salt 1 c. chopped celery 2 tbsp. mi nced onion 1 /4 c. chopped green pepper Chopped pi mento to taste Dissolve gelatin in hot water; let cool. Stir in mayon­ naise, cottage cheese and salt; chill until partially con-­ gealed. Fold in cel ery, onion, green pepper and pi­ mento; chill until set. Yield : 8 servings.

Blye Ellen Engel Blanco Valley Grange, No. 7 588 Blanco, Texas

SOU R CREAM-CUCUMBER SALAD ( Recipe over 1 50 years old) 1 1 /4 l b . (about) med. cucu mbers 2 tsp. salt 2 tbsp. vinegar 2 tbsp . water 1 /4 tsp. pepper 1 /2 tsp. sugar 1 c. thick sour cream 1 /4 tsp. papri ka Wash and pare cucu mbers; cut into thin slices. Place slices i n bowl. Sprinkle with salt; m ix l ightl y . Let stand for 1 hour. Sq ueeze cucumber slices, a few at a time, d iscarding liquid; place in serving bowl. Combine vinegar, water, pepper, sugar and sour cream. Pour over cucumbers; toss l ightly . Sprinkle with paprika; chill in refrigerator for about 1 hour. Yield: 6-8 servings.

Betty Phillips Progressive Grange, No. 7 902 L iberal, Kansas

Salads / 47 * * * * ****************************** * * * 1 tsp. Worcestershire sauce 1 /2 tsp. salt 1 /8 tsp. pep per

DAN ISH C UCUMBE RS ( Recipe 1 00 y.ears old) 1 Ig. firm cucumber 1 tsp. (about) salt 1 /3 c. sugar 1 /3 c. cider vinegar

Com bi ne all i ngredients; mix wel l . Chill thoro u g h l y .

Serve with a n y chicken o r meat dish. Relish w i l l k eep indefinitely . Flavor i mproves with age.

Remove skin from cucumber, using potato peeler.

Sl ice cucu mber o n large b lade of grater. Pl ace half the sl ices in bow l ; sprinkle with salt. Place rem aining slices in bowl . Place a tight-fitting plate over top; weight with heavy object. Let stand for 30 min utes. Pour off l i q u i d ; sti r in sugar and vineg ar. Cover; place bowl in refrigerator for at least 1 hour or u ntil ready to use.

Serve with the j u i ce. May be served the following day , b u t i s best if served fresh.

Astrid E. Campbell Thermalito Grange, No. 729 Oro ville, California

F RESH CUCUMBE R SALAD 1 cucumber, sliced thin 1 /6 green pepper, sliced thin 1 sm. onion, cho pped 1 tsp. salt Dash of pepper

1 /4 c. sugar 3 tbsp. vinegar 1 tbsp. water 1 /2 tsp. mustard seed 1 /4 tsp. celery seed

Florence jeffrey, Master Wide A wake Grange, No. 74 7 Phelps, New York

MAR I N ATED CARROTS 2 l b . carrots 1 onion, sliced 1 green pepper, sliced 1 /2 c. salad oil 3/4 c. vinegar 1 c. sugar 1 tsp. mustard 1 tsp. Worcestershire sauce 1 /2 tsp. salt 1 tsp. pepper 1 1 /4 c. homemade thick cream of tomato sou p

Peel carrots; cook u ntil tender. Let cool; c u t i nto sl ices. Place half the carrots in bowl . Separate o n i on sl ices into rings; arrange onion rings and pepper s l ices over carrots. Place remaining carrots over onion r ings.

Combine remaining ingredients for dressing; mix w e l l .

Pou r dressing over carrots. Let stand overnight b e fore serving. Carrots will keep indefinitely i f refrigerated.

Yield: 1 2- 1 5 servings.

Com b i ne al l i ngredients; let stand in refrigerator over­ night to b lend flavors.

Mrs. Velma Trumble Papillion Grange, No. 4 0 7 Papillion, Nebraska

Mrs. Carl Heyman North Fairfield Grange, No. 806 Norwalk, Ohio

HOT G E RMAN POTATO SALAD

GREEN PEA SALAD 2 med. cans green peas, drained 5 hard·boi led eggs, sliced 1 sm. jar red pi mentos, d i ced Mayonnaise to taste

Com bine peas, sl iced boiled eggs and p imentos in salad bow l . Toss with mayonnaise as for potato salad. Yiel d : 8-1 0 servi ngs.

Helen L udwig Center Grange, No. 2428 Woodsfield, Ohio

K RAUT RELISH 2 c . sauerkraut, d rained and chopped 1 /2 c. chop ped green pepper 1 /4 c. canned pi mento, cut in strips 1 /2 c. mayonnaise 1 tbsp. prepared horseradish

( Recipe over 60 years old)

6 med. potatoes 2 hard-cooked eggs, sliced 4 slices baco n , cut u p 1 /4 c. m i nced onion 1 egg, beaten 4 tbsp. vinegar 3/4 tsp. salt Lettuce

Boil potatoes in jac kets until tender. Drain ; peel and sl ice while sti l l hot. Add eggs; toss carefu l l y . F ry bacon and onion until golden brown. Strain to rem ove bacon and onion; reserve bacon fat. Add onion and bacon to potato m ixture. Pour bacon fat slowly i nto beaten egg, beating constantly. Beat in vinegar and salt. Pour over potato m ixture ; m ix well . Place i n large double boiler; heat through. Serve hot on platte r ; gar­ n ish with lettuce.

Mrs. Norman jahns Riley Grange Fremont, Ohio

48 / Salads * ****************** * * * * ************** D UTCH POTATO SALAD ( R e c i pe 45 years old ) 6 sl ices bacon 1 /4 c. cider vinegar 2 tbsp. water 3 tbsp. sugar 1 tsp. salt 1 tsp. flour 2 tbsp. m i nced parsley 1 onion, cut fine 3 diced cooked potatoes

C u t bacon in small pieces; fry in large fry pan until crisp. Blend in vinegar, water, sugar, salt and flour; bring to a boi l . Add remaining ingredients; heat th rough. Serve warm. Yield: 4 servings.

Phyllis Peters Constantine Grange, No. 236 Three Rivers, Michigan

POTATO SALAD FOR D I N N E R ( R e c i pe 75 t o 1 00 years old ) 4 qt. diced, cooked Irish potatoes 6 hard·boiled eggs, sliced 1 /2 c. cider vinegar 2 eggs 1 c. sour cream 2 tbsp. sugar Combine potatoes and sliced eggs in large bowl. Mix vin egar, eggs, sou r cream and sugar together in sauce­ pan; coo k until thickened. Pour hot dressing over po­ tatoes; toss careful ly to m ix. Let stand for about 1 h o u r before serving. May store in a cool place to let flavors blend, if desired. Yield : 6-8 servings.

Mrs. L elah L. Mattock Beecher Grange, No. 726 Pembine, Wisconsin

SPI N ACH W ITH HOT BACON D RE SS I NG 3 to 6 sl ices bacon 5 tbsp. sugar

1 /2 tsp. salt 1 tbsp. flour 1 egg, slightly beaten 3 tbsp. vinegar 3 tbsp. water 1 lb. spinach

FRESH SPI NACH SALAD 6 bunches spinach 2/3 c. salad oil 1 /4 c. wine vinegar 2 tbsp. white d inner wine 2 tsp. soy sauce 1 tsp. sugar 1 tsp. d ry m ustard 1 /4 tsp. curry powder 1 /2 tsp. salt 1 /2 tsp. garlic salt 1 tsp. pepper 3 or 4 strips bacon, fried crisp 2 to 4 hard-boiled eggs, chilled and quartered

Wash, drain and refrigerate spinach. Combine salad o i l , vinegar, wine, soy sauce, sugar, m ustard, curry pow­ der, salt, garlic salt and pepper; mix wel l . Let c h i l l thoroughly. Place spinach in large salad bow l ; toss with chilled dressing. Crumble bacon over spinach ; gar­ nish with q uartered eggs to serve.

Mildred Jones, Treas.

Riverside County Pomona Grange, No. 3 7 Riverside, California

BLUE CHEESE-SP I NACH MOLD 1 O-oz. package frozen cho pped spinach 1 /2 c. cold water 2 env. unflavored gelatin 1 1 /2 c. beef b roth 1 /2 c. bottled chunky blue cheese dressing 1 sm. onion, quartered 1 /4 tsp. salt 2 tbsp. lemon juice 1 c. finely chopped seeded pared cucumber 1 /2 c. chopped celery Thaw spinach ; drain. Pour water into electric blender container; sprin kl e gelatin over water. Pou r broth into small saucepan; bring to boiling point. Add to gelatin.

Cover blender container; process at low speed until gelatin dissolves. Add blue cheese d ressing and onion; cover. Process until smooth. Add salt, lemon juice and spinach; cover. Process just until smooth. Turn into bowl ; chill, stirring occasional ly, until mixture m ounds slightl y when dropped from spoon. Fold in cucu m ber and celery; turn into 4-cup mol d . Ch ill until set. Un­ mold; garnish with tom atoes and parsley or smal l spin­ ach leaves. Yield : 8 servings.

Photograph for this recipe on page 36.

D i c e bacon; fry in large fry pan until crisp. Drain off excess fat. Combine sugar, salt and flour; blend in egg u n t i l smooth. Add vinegar; mix wel l . Add water; m ix wel l . Add spinach to bacon; toss over low or medium heat. Add dressing; cook until dressing begins to th i c ken. Serve salad hot. Yiel d : 4-6 servings.

Mrs. Christina M. L andis Dixie Grange, No. 2674 New Lebanon, Ohio

HERBED TOMATOES ( Recipe over 1 00 years old ) 6 ripe tomatoes 1 tsp. salt 1 /4 tsp. pepper 1 /2 tsp. thyme or marjoram 3 tsp. parsley

Salads / 49 * * * * ******************************** * 1 /4 c. chives or 1 /4 c. chopped onion 2 c. salad oil 3 1 /4 c. tarragon vinegar Peel tomatoes; place in bowl . Sprinkle with seasonings and herbs. Co m bine oil and vinegar; pour over toma· toes. Cover; chi l l for several hours or overnight, spoon· ing d ressing over tomatoes occasionally. Lift tomatoes from d ressing with slotted spoon when ready to serve.

D ressing may be used several times.

Mrs. A rline Pitcher Millerton Grange, No. 796 Millerton, New York

SEA FOOD-STU FFED TOMATOES 1 6-oz. package frozen crab meat 1 c. cooked shri m p 1 c. grated carrots 1 hard-cooked egg, cho pped 2 tbsp. sliced green onions 1 c. sour cream 3 tbsp. chopped parsley 1 tsp. grated lemon rind 2 tbsp. lemon juice 1 tsp. prepared mustard 1 tsp. salt 1 /8 tsp. pepper

Toss dressing with seafood mixture; chill. Remove slice from stem and blossom ends of tomatoes. P l ace each tomato on side; cut into thirds abou t two-th i r d s down. P lace 1 /4 cu p seafood mixture into each sliced section, allowing 1 /2 cup for each tomato. 0 n e 7·ounce package frozen shrimp, cooked, may be su b­ stituted for fresh shrimp. Yield: 6 servings.

Pho tograph for this recipe below.

TOMATO J E LLY ( Recipe over 70 years old) 2 tsp. gelatin 1 /2 c. cold water 2 c. tomatoes 4 peppercorns 2 cloves 1 slice onion 1 tsp. Worcestershi re sauce 1 /2 tsp. salt 1 /2 tsp. paprika Soften gelatin in cold water. Combine remaining i ngre­ dients in saucepan ; cook for 1 5 minutes. Strain. Stir i n gelatin until dissolved. Pou r into individual m o l d s o r a ring mold. Chill until firm. Turn out of molds; serve with mayonnaise dressing, i f desired. Yield : 4 serv i n gs.

Mrs. Robert Proctor National Grang e Washington, D . C.

6 Ig. tomatoes Thaw crab meat; drai n wel l , then flake. Combine shrimp, crab meat, carrots, egg and onions in bowl; chill. Combine sour cream, parsley, lemon rind, lemon j u i ce, m ustard , salt and pepper in small bowl; c h i l l .

ZUCCH I N I SALAD 4 sm. zucchi n i , sliced thin 2 juicy ripe tomatoes, chopped 1 /2 green pepper, chopped fine 3 Ig. green onions or 2 sm. dry onions, mi nced

1 tsp. salt 1 /2 tsp. sugar

Dash of pepper Combine al l ingredients in salad bowl. Let stand at room temperature for 1 hour before serving. Yie l d : 1 0 servings.

Ruth Furro Burston Grange, No. 892 Eaton ville, Washington

D RESS I NG FOR COLESLAW 1 /2 c. o i l 1 /2 c. vinegar 1 c. sugar Salt and onion to taste

Combine all ingredients; mix well . Store in refrige ra­ tor; use as needed. May be used on garden lettuce salad, if desired.

Helen Thomas Harvard Grange Harvard, Illinois

50 / Salad Dressings * * ***************** * * * * ************** D RESS I NG FOR TOSSED SALAD ( Recipe 35 years old)

1 c. catsup 1 c. sugar 1 clove of garlic

Beat eggs, sugar, flour and lemon j u ice together i n saucepan until wel l blended. A d d p ineapple j uice.

Cook u ntil m ixture thickens, stirring constantly . Let cool. Fold in whipped cream j ust before using. Yield : 4 cups d ressing.

1 c. salad oil 1 c. vinegar 1 sm . onion, chopped 1 1 /2 tsp. paprika 1 tsp. salt Com b ine all i ngredients in blender container; blend for about 1 minute. Place all ingredients in quart con­ tai ner with lid; cover and shake well if blender i s not available. Chi l l ; serve over favorite tossed salad. Yiel d : 4 c u p s dressing.

Bethel Payne Middlebury Grange, No. 7 92 Fredericktown, Ohio

C E L E RY SEED SALAD D RESSING 1 med . onion 1 tsp. salt 1 tsp. celery seed 1 tbsp. (heaping) prepared mustard 2/3 c. sugar 1 /3 c. wh ite or cider vi negar 1 c. vegetable o i l

Process onion i n blender; add salt, celery seed and m ustard. Blend in sugar, vinegar and o i l alternately until dressing is th ick. E lectric mixer may be used to m i x dressing i ngredients, if desired. Yield: 2 cups d ressing.

Elodia Crooks Blendon Grange, No. 708 Franklin, Ohio

E ASY SALAD D RESS I NG

( Re c i pe more than 55 years old)

2 eggs, wel l beaten

1 c. water 3 tbsp. (or more) sugar 1 tbsp. (or more) b utter 1 /4 c. vinegar 1 tsp. dry mustard 1 tbsp. flour Salt to taste Minced onion (opt.)

C o mbine all ingredients in saucepan; m ix wel l . Bring to boiling point; cook until thickened, stirring con­ stantly. Yiel d : About 2 cups dressing.

Mrs. john V. jacque New L ondon Grange, No. 240 7 New L ondon, Ohio

F RU I T SALAD D RESSING ( Recipe 80 years old) 4 eggs 1 c. sugar

1 1 /2 tbsp. flour 1 /2 c. lemon j u i ce 2 c. pi neapple juice 2 c. whipped cream

Valerie Mueller Whitethorn Grange, No. 792 Redway, California

MAYONNAISE ( Recipe 50 years old) 1 c. sugar 2 tbsp . cornstarch 2 tbsp. French m ustard 1 tbsp. butter 1 tsp. salt 2 eggs, beaten 3/4 c. vinegar 1 /4 c. water 1 c. m i lk

Mix all i ngredients together in saucepan. Cook over slow heat until thick, stirring constantly. Ch i l l ; use as needed. Yield: 1 pint dressing.

Mrs. john Price, Youth Chm. Perry Township Grange, No. 7945 No. Canton, Ohio

POTATO SALAD D RESS I NG

( Recipe over 50 years o l d )

3 tbsp. (heaping) flour 1 egg 2 tbsp. b utter 1 tsp. salt 1 tbsp. ( heaping) sugar 2 tbsp. m ustard Dash of pepper

1 c. m i l k 1 /2 tsp. vinegar Combine all i ngredients except vinegar in small skillet or saucepan; cook over med i u m heat until th ick, stir­ ring constantly. I ngredients may be beaten with rotary beater before cooking, if desired . Remove from heat; stir in vinegar. Pour over warm, diced potatoes; sprin­ kle with paprika, if desired. Recipe can be doubled.

Mrs. j. Edwin Cook Brandywine Grange, No. 60 West Chester, Pennsylvania

SALAD D RESS I NG W ITHOUT O I L 2 eggs 1 /2 tsp. mustard 1 tsp. salt 1 tbsp. sugar 2 tbsp. b utter

Salad Dressings / 5 1 * * * * ******************************** * 3 tbsp. vinegar 1 c. whippin.g cream

2 tsp. garlic powder 3 to 4 tsp. cumin

Beat eggs in top of double boiler. Add mustard, salt and sugar; beat until well m ixed. Add butter and vine· gar; cook until thick and smooth. Let cool. Stir in cream . W h i p cream until al most stiff, and fold into cooled dressing if a fluffy dressing is desired. Yield: 1 1 /2 pints d ressing.

Th is recipe was taken from the 1 905 Fisher Flour Recipe book.

Christina O 'Neal French Creek Grange, No. 396 Snohomish, Washington

SOU R C REAM SALAD D RESS I NG ( Recipe over 50 years old ) 1 tsp. m ustard 1 tsp. sugar 1 /2 tsp. salt Dash of pepper 1 tsp. flour 1 egg 1 /2 c. milk 1 /3 c . hot vinegar 1 1 /2 tsp. butter 1 /2 c. sour cream

Combine mustard , sugar, salt, pepper and flour in top of double boiler. Beat egg and m i l k together; stir into flour mixture gradually until smooth. Cook, stirring constantly, until mixture coats a spoon. Do not let water in bottom of double boiler bo il. Add hot vinegar and butter; mix wel l . Remove from heat; let cool. Stir in sour cream. Excel lent on potato salad.

Bryce Keene Willo ws Grange, No. 672 lone, Oregon

B lend all ingredients together until wel l m ixed. S tore in refrigerator; use as needed. Serve on green garden salad. Will keep for weeks.

Mrs. A lene Prun ty Guinda, California

TANGY HOMEMADE SALAD D RESS I NG ( Reci pe 63 years old ) 2 c. milk 2 tbsp. sugar 1 /2 tsp. salt 1 tbsp. cornstarch 2 tsp. dry mustard 2 eggs, beaten 1 c. cider vinegar 1 1 /2 to 2 tbsp. butter Pour milk i nto double boiler; let scald. Combine sugar, salt, cornstarch and mustard. Add- eggs; beat wel l . Stir slowly into milk. Cook until thick, stirring freq uently.

Heat vinegar to boiling point. Add bu tter; stir u ntil melted. Pour vinegar mixture into milk mixture; beat until smooth.

Mrs. David H. johnson A mmonoosuc- Grange, No. 55 Woodsville, New Hampshire

SWE ET AND SO U R SALAD D RESSI NG 2 c. oil 2 1 /2 c. catsup 1 c. vinegar 2 c. sugar 6 tbsp. onion flakes 4 tsp. papri ka 4 tsp. salt 4 tsp. celery seed Combine all ingredients in mixer bowl ; beat until well blended. Store in refrigerator. Yiel d : 2 quarts dressing.

F RENCH D RESSING 1 /2 c. sugar 1 tsp. salt

Mrs. Edward Sharp Hocking Grange, No. 2029 Sugargro ve, Ohio

Dash of pepper 1 /2 tsp. garlic salt 1 /2 tsp. paprika 1 /4 c. cooking oil 1 /2 c . catsup 1 /2 c. vi negar

Combine sugar, salt, pepper, garlic salt and paprika in bottle with lid . Add oil, catsup and vinegar. Cover; shake well to use. Store in same bottle in refrigerator; use as needed.

Mrs. Russell Fleming Valley Grange, No. 7 586 Cambridge, Ohio

M EX I CAN TANGY D RESS I NG 1 c. mayonnaise 1 /2 c. garlic vinegar 1 /2 c. oil 1 tsp. celery seed

TWA SALAD D RESS I NG 1 /2 c. sugar 1 tsp. mustard 1 tsp. salt 2 tsp. celery seed or celery salt 2 tsp. grated onion 2 tsp. horseradish 1 c. salad oil 1 /3 c. vinegar Com bine sugar, mustard, salt, celery seed, onion and horseradish in small bowl of electric mixer. Beat at high speed, slowly adding oil and vinegar. Mix well .

Chill until ready to use.

Mrs. Clara Keller Shavers Creek Grange, No. 353 Petersburg, Pennsylvania

Meats

53

Americans have always been famous meat eaters and, as a nation, are blessed with one of the most bounteous selections of meats and thei r various c uts to be found anywhere. Even in colonial tim es, visitors from Europe wrote of meals including beef, veal, venison, geese, turkey and wild fowl, all served in abundant proportions. Beef, the most frequently eaten meat in America today, began its rise to popularity in the m id d le of the 1 9th Century, when the first herd of Texas Longhorns arrived in New York City. The wearisome cattle d rives made Longhorn meat rather tough and stringy by today's standards, but since that time, agriculture and technology have worked together to produce some of the meatiest and tastiest beef in the world.

During the days of the new Republic, lamb, mutton and pork were the most popular m eats. Hogs were usually let loose to forage in the forest, then rounded up in the fall to be slaughtered for winter's meat. The quality of pork has vastly improved since then, and now, next to beef, pork is the most popular m eat in Am erica. A good reason for the popularity of pork, both then and now, is probably its versatility and variety. It appears as chops, roasts, ribs, bacon, sausage and ham . Can you think of another meat with such a variety of flavors and uses at so little cost ? Tod ay 's popul arity of wild game as an American food, although it can't be esti mated, is known to be very great. The reci pes for rabbit stew and sq u i rrel pie, a regular part of the pioneer and settler diet, reflect the end uring tastiness of such meats.

For both hungry, growing children and hardworking parents, nothing can arouse and satisfy the appetite as fast as cooking and eating meat, whether on top of the stove, in the oven or over a charcoal grill. And, for the food value and versatility, there is hardly a better buy - an i m portant consider­ ation when you want to serve your fam i ly the best and be thrifty at the same time.

5 4 / Meats ******************* * * * * ************** B E E F-RICE P I E ( Re ci pe 5 0 years old) 1 onion, chopped 1 Ig. potato, cho pped 1 oz. fat salt pork, chopped 4 c. t h i nly sliced cooked beef or veal 2 tsp. salt 1 /8 tsp. pepper 1 c. rice, cooked 1 c. stewed strained tomatoes 2 tbsp. b utter 4 hard -boi led eggs Mix onion, potato and salt pork in colander. Pou r boil­ ing water over onion m ixture; drain. Cook in saucepan u n t i l l ight yellow. Add beef and season ings; heat th rough , stirring careful ly. Mix rice and tomatoes; add b utter. Sl ice 2 eggs; stir into rice m ixture gently. Turn beef m ixture into buttered baking dish ; place rice mix­ tu re over beef mixture carefully. Cut remaining 2 eggs i n to 4 slices each ; press slices into rice mixture. Dot each slice with add itional butter. Bake in preheated 3 5 0 -degree oven for 30 minutes, adding beef stock or gravy, if needed. Yield: 4 servings.

Ivonette Coyne Tunxis Grange, No. 7 3 Hartford, Connecticut

D R I E D BE E F CASSEROLE 1 1 /4 c. thick w hite sauce with chopped mushrooms 1 c. milk 1 c. shredded cheddar cheese 1 c. uncooked elbow macaroni 3 tbsp. finely chopped onion 1 3-oz. package dried beef, shredded 2 hard-boiled eggs, sliced M i x sauce and m i l k until smooth. Add remaining in­ gredients except eggs; mix wel l . Fold in eggs; pour into b uttered baking d ish. Cover; store in refrigerator for at l east 3 to 4 hours or overnight. Remove from refrigera­ tor 30 minutes before baking. Bake in preheated 3 50-degree oven for 1 hour. Yield : 5 servings.

Mrs. Russell Lyford Guilford Hope Grange, No. 6 Caledonia, Illinois

L I VE R F R I CASSEE ( Recipe over 50 years old) 1 lb. beef liver Flour 3 tbsp. fat Salt Pepper to taste 1 /2 c. catsup 2 c. diced potatoes 1 1 /4 c. d iced carrots 1 onion, chopped 4 stal ks celery, chopped

Remove mem brane from l iver; cut l iver into strips.

Dredge with flour; cook in fat in ski llet until brown.

Season with salt to taste and pepper. Combine 3 cups water, catsu p, and 2 teaspoons salt; add to l iver.

Bring to a boi l . Add potatoes, carrots, onion and cel­ ery; cover. Cook for 30 m i n utes or until vegetables are tender. Yield: 4-5 servings.

Mrs. Oscar McNutt, C. W.A .

Pleasant Mt. Grange, No. 7 7 7 2 Port A ngeles, Washington

GLAZED CORN E D BEEF AND VEGETABLE PLATTER 4 t o 6 l b . corned beef brisket

1 tbsp. whole m ixed pickling spices 1 /3 c. orange marmalade 2 tbsp. brown sugar 2 tsp. prepared m ustard 3 green pepper rings 8 sm. potatoes, pared 1 1 0-oz. package baby Brussels sprouts frozen in butter sauce 1 0-oz. package honey-glazed crinkle-cut carrots frozen i n flavor-tight cooking po uch 1 /4 c. sliced green onio ns i ncluding so me green to ps Seasoned pepper

Place corned beef in D utch oven; spri nkle with spices.

Barely cover with water. S immer for 3 to 4 hours or until beef is tender. Rem ove beef, reserving liquid in pan ; place on rack in open roasting pan. Combine mar-

Meats / 55 * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * malade, brown sugar and mustard in small saucepan; bring to a boil, stirring frequently. B rush mixture over corned beef. Bake in 3 50·degree oven for 20 minutes, brush ing with glaze occasionally. Arrange green pepper rings on top of meat before applying final glaze. Add potatoes to coo king l iquid; bring to a boil. Cook for 20 m i nutes or u ntil tender, then drain. Cook B russels sprouts and carrots according to package d i rections.

Pour contents of pouches into bowl; stir in potatoes, green onions and seasoned pepper. A rrange vegetables around corned beef on serving platter.

Photograph for this recipe on page 54.

zucch ini; cover. Bake for 1 5 minutes. Add tomatoes; cover. Bake for 5 minutes or until heated through.

Remove roast, zucch ini and tomatoes to warm pl atter.

Add water, if necessary, to remaining reserved tom ato liquid to make 1 /3 cup l i q u i d ; combine with remai n ing flour. Stir into pan drippings; cook over low heat, stir­ ring constantly, until thickened. Serve with roast.

Photograph for this recipe on page 7 02.

POT ROAST DELUXE ( Recipe 3 0 years old) 1 3 to 4-lb. beef roast Salt and pepper to taste 1 /8 tsp. ginger 2 cloves of garlic 3 med. onions 1 /2 c. oil 1 1 /2 c. prunes 1 can m ushrooms 1 c. pitted ri pe olives

PI RATE HOUSE BEEF ( Recipe over 1 00 years o l d ) 3 lb. beef shanks 1 tsp. salt Dash of pepper 1 sm. bay leaf 2 c. cooked rice 2 c. stewed tomatoes 1 sm . onion, minced 1 green pepper, p ureed Place beef shan ks in kettle; cover with boil ing water.

Add salt, pepper and bay leaf; reduce heat. Sim mer until beef is fork tender. Remove from heat; remove beef shanks from liquid and cool. Remove beef from bones; cut into bite-sized pieces. Combine rice, toma­ toes and onion in bowl ; m ix wel l . Line bottom and sides of casserole with rice mixtu re ; fil l center with beef. Dot rice mixture with green pepper pulp.

Thicken beef broth as desired; pour over top of casse­ role to cover all ingredients. Bake in preheated 350degree oven for 3 0 mi nutes or until gravy is absorbed by rice. Yiel d : 6 servings. lola Smith L awren ce Grange, No . 7 7 7 Laconia, New Hampshire

HARVEST BEEF POT ROAST 5 tbsp. flour 2 tsp. salt 1 /4 tsp. pepper 1 4 to 5-lb. beef blade pot roast 1 1 6-oz. can whole tomatoes 2 tsp. Worcestershire sauce 2 tsp. basil 1 /2 tsp. cumin seed 2 med. onions, cut in half 3 sm. zucchi n i , cut in 1 to 2-in. pieces Combine 2 tablespoons flour, salt and pepper; dredge meat with seasoned flour. Cook in 2 tablespoons fat in l arge frying pan or D utch oven until brown; pour off drippings. Drain tomatoes, reserving l iquid. Com bine 1 /2 cup reserved tom ato liquid with Worcestershire sauce, basil and cumin seed ; add to roast. Add onions; cover tightly. Bake in preheated 325-degree oven for 2 hours and 30 min utes or until roast is tender. Add

Sprinkle beef on all sides with salt, pepper and ginger.

Chop garlic very fine; slice onions. Fry garl ic and onions i n hot oil in roasting pan until yellow. A d d roast; sear on a l l sides. A d d 1 /2 cup water; cover tightly. Simmer for 1 hour and 30 minutes. Soak prunes in 1 1 /2 cups water while beef is cooking. Add prunes, m ushrooms and olives to beef; cook until beef is tender. Remove beef to platter; arrange prunes, m u s h r ooms and ol ives around beef. Yield: 4-6 servings.

Mrs. Darrel Couch Trout L ake Grange, No. 2 7 0 Trout L ake, Washington

SPICED POT ROAST ( Recipe about 1 00 years o l d ) 2 onions, chopped 1 /4 c. fat or salad oil 1 4-lb. beef chuck, rump or bottom round roast 1 /4 c. flour 1 tsp. salt 2 1 /2 c. cooked tomatoes 1 /4 tsp. pepper 1 bay leaf 1 /4 tsp. whole cloves 1 /4 c. vinegar 2 tbsp. brown sugar Cook onions in fat i n D utch oven until tender. D redge roast with flour; cook i n D utch oven with onions u ntil ' brown on ali sides. Place rack under roast. Combine salt, tomatoes, pepper, bay leaf, cloves, vinegar and brown sugar; pour over roast. Cover. Simmer for about 3 hours or until roast is tender. Yield : 8 servings.

Mrs. W. C. Harris, State Master 's Wife Elmira Grange, No. 523 Portland, Oregon

56 / Meats * ****************** * * * * ************** J OAN'S ROAST BEEF 1 4 1 /2-1 b_ beef roast 1 tbsp. vinegar 1 tbsp. brown sugar 1 /4 tsp. allspice 1 /4 tsp. pepper 1 /2 tsp. dry mustard 1 tsp. paprika 2 tsp. salt Place roast in roasting pan . Combine remaining ingre­ d i e nts; rub over roast, using all of the vinegar m ixture.

Do not add water to roasting pan. Bake in preheated 250-degree oven for 7 hours. Pan juices may be used for gravy. joan L . Mohler Marlboro Grange Hartville, Ohio

S A U E RBRATEN ( Recipe 1 00 years old) 4 lb. bottom round beef 1 c . vinegar 2 c. water 1 tsp. mixed spices 2 bay leaves 2 tsp. salt Pepper to taste 2 tbsp. flour 2 Ig. onions, sliced Browned flour P l a ce beef, vinegar, water, spices and bay leaves in an earthen crock; let stand i n cool place for 2 to 3 days, b asting freq uently and turning beef once a day. Drain b eef; reserve marinade. Sprinkle beef with salt, pepper a n d flour. B rown beef in hot fat in D utch oven on all s i d es. Add marinade and on ions; cover. Cook over low heat for 1 hour and 30 minutes or until tender. Re­ m ove beef from l iquid. Strain liquid; th icken with browned flour m ixed with water. Slice beef; add to gravy. Four pounds rabbit may be substituted for beef.

Fay O 'Neill Whitethorn Grange, No. 792 Whitethorn, California

C RABBY ( Re c i pe about 44 years old) 1 c. flour Salt and pepper to taste 1 4 to 5-lb. round steak Oil 2 onions, chopped 1 0 to 1 2 med. carrots, shredded 1 0 to 1 2 med. potatoes, shredded 1 /2 pkg. corn flakes, crushed M i x flour, salt and pepper. Cut steak i nto 1 0 to 1 2 p i e ces; dredge with seasoned flour. Cook i n small

amount of oil in skillet until brown. Place steak in 9 x 1 2-inch baking pan ; pour pan juices fro m ski llet over steak . Add 1 /3 of the onions; sprin kle small amount of the remaining seasoned flour over onions.

Add half the carrots; add half the remaining onions.

Sprinkle with some of the seasoned flour; add remain­ ing carrots. Sprinkle with seasoned flour. Add half the potatoes; add remaining onions. S prinkle with sea­ soned flour; add remaining potatoes, then remaining seasoned flour. Add enough water to fill pan with in 1 /2 inch of top; sprin kle corn flake crumbs over top .

Bake i n preheated 3 00-degree oven for 3 hours or until water has evaporated. Yiel d : 8-1 0 servings.

Phyllis A. Hull, C. W.A .

Fertile Valley Grange, No. 7 094 Elk, Washington

DAN I SH ON ION-SMOTH ERED STEAK 1 /4 c. all-purpose flour 1 tsp. salt 1 /4 tsp. pepper 1 1 /2 lb. beef round steak, 3/4 i n . thick 2 tbsp. cooking oil 3 med. onions, sliced 1 c. water 1 tbsp. vi negar 1 clove of garlic, m inced 1 bay leaf 1 /4 tsp. d ried crushed thyme Combine flour, salt and pepper; pound into steak. Cut steak into serving pieces; cook i n hot oil in skillet until brown. Top with on ion slices; add re maining ingredi ­ ents. Bring to a boil; reduce heat. Cover. Simmer for 1 hour; remove bay leaf. Yield : 6 servings.

Mrs. Mary Babcock Queen City Grange, No. 30 Winterport, Maine

DELIC IOUS PEPPER STEAK 1 4-oz. can tomatoes 1 1 4-<l z. can tomato sauce 1 /4 c. soy sauce 2 green peppers, cut i nto strips 2 lb. round steak, cut into thin strips Bacon fat (opt.)

1 t bsp. cornstarch Mix tomatoes, tomato sauce, soy sauce and green pep­ pers in saucepan ; bring to a boil . Reduce heat; sim mer while browning steak. Saute steak in small amount of bacon fat in skillet until l ight brown; drain. Add to tomato mixture; cook over low heat for 1 hour or until steak is tender. Thicken if sauce is too thin. M ix cornstarch with several tablespoons sauce; stir into re­ maining sauce. Sim mer, stirring, until thickened . Serve over rice. May be frozen. Yield : 4 servings.

Mrs. j udy Massabny Potomac Grange, No. 7 Washington, D.C.

Meats / 5 7 * * * * ******************************* * * D UTCH D I NNER CASSEROLE

( Reci pe over 35 years o l d )

1 1 -lb_ 4-oz. can tomatoes 2 lb. round steak 3 tbsp. shorteni ng 3 tbsp. flour 1 tsp. salt 1 /4 tsp. pepper 8 to 1 0 med . potatoes 1 2 med. carrots 6 sm. onion s D rain tomatoes; reserve JU ice. Pour reserved tomato j uice back into can; add enough water to fill can. Cut steak i nto 7-inch squ'res; cook in hot shortening i n skillet until brown . Remove steak to 3 -quart greased casserole or baking pan. Add flour, salt and pepper to fat in skillet; stir until smooth. Add juice mixture slowly, stirring constantly ; coo k for 2 minutes. Place potatoes, carrots, onions and tomatoes on top of steak; pour gravy over vegetables. Cover tightly. Bake in preheated 3 50-degree oven for 2 hours. Yiel d : About 8 servings.

Nelson L anchester Crystal Grange, No. 7 7 26 Bremerton, Washington

ing with narrow edge; secure each piece with tooth­ pick. Roll in seasoned flour, cook i n fat i n cast-iron skillet until brown. Add 3/4 cup water; cover. Sim m e r for 1 hour and 3 0 minutes; thicken liquid t o m a ke gravy. Serve with rice. Yiel d : 4-6 servings.

Mrs. Tom Mills Mt. Wheeler Grange, No. 696 A rlington, Washington

STU FFED RO UND STEAK ( Recipe 55 years old) 2 c. toasted bread crumbs 1 sm . onion, chopped 1 /2 green pepper, chopped 1 tsp. sage 2 tbsp. chopped parsley 1 /2 tsp. salt 1 c. hot water 1 1 /2 l b . round steak Seasoned flo ur Place crumbs, onion, green pepper, sage, parsley a n d salt i n bowl ; stir in water. Spread on steak; fold ste a k over. Tie o r fasten with tooth picks. Spread melted fat on steak; dredge with seasoned flour. Cook steak i n h o t fat in skillet until brown. Cover tightly ; reduce heat to very low. Cook until steak is tender.

FAM I LY RAGOUT

Mrs. Clennen Reed Watertown Grange, No. 7 685 Vincent, Ohio

( Recipe over 50 years o l d ) 1 /3 lb. sliced bacon 1 lb. steak 4 carrots, sliced Salt and pepper to taste 4 onions, sliced 4 potatoes, sliced Cut bacon sl ices into 4 pieces; place in bottom of heavy ski l l et. Cut steak i nto strips; place on bacon.

Add carrots; season with salt and pepper. Add onions; pl ace potatoes on onions. Season with salt and pepper.

Place skillet over heat; coo k for 5 m i n utes. Add 1 cup water; cover tightly. Reduce heat; cook for 45 m i n­ utes. Yield : 4-6 servings.

Mrs. Carrol Ostrander Mason ville Grange, No. 7482 Sidney, New York

ROLLAMOPES ( Recipe 55 years old) 1 1 /2 lb. (about) round steak Prepared mustard Sm. onion slices 1 /2 x 2-i n. bacon stri ps Seasoned flour Cut steak into 2 x 3-inch pieces; pound both sides with steak h am mer or thick saucer edge. Spread one side of each piece of steak with mustard; place 1 slice onion, then 1 strip bacon on each piece. Roll up, start-

BEEF STEW W ITH DUMPLINGS

( Recipe' l oo years old)

1 lb. beef flank, rump or plate 2 1 /4 c. flour 1 tsp. salt 1 /4 tsp. pepper 4 c . cubed potatoes 1 /2 sm . onion, sliced 2 to 3 c. diced carrots and turnips 4 tsp. baking powder 1 c. (scant) milk Wipe beef; cut into 1 1 /2-inch cu bes. Mix 1 /4 cup flour, 1 /2 teaspoon salt and pepper; dredge beef with seasoned flour. Cook beef in large kettle in small amount of fat until well browned. Cover with water; bring to a boil. Reduce heat; cover. Simmer for 2 hours and 30 minutes. Add vegetables; sim mer for 30 minutes. Sift remaining 2 cups flour, remaining 1 /2 teaspoon salt and baking powder into bowl ; add enough m i l k to make soft dough , stirring constantly.

D rop by spoonfuls into stew. D i p spoon into stew between spoonfuls to prevent dough from sticking to spoon. Cover tightly; cook for 1 5 minutes longer with­ out removing cover. Yiel d : 4-6 servings.

Mrs. Harold Saultz, Ohio State Grange Sec. Madison Grange Lancaster, Ohio

58 / Meats * ****************** * * * * ************** E ASY BAKED STEW ( Recipe 50 years old) 1 1 /2 lb. stew beef 4 carrots, sliced 3 to 4 stal ks celery, cho pped 1 c. tomatoes or tomato j uice 1 green pep per, cho pped 1 med . onion, chop ped 1 /3 c. tapioca Salt and pepper to taste 1 tsp. sweet basil Mix all ingredients in large casserole; cover. Bake in p re heated 300·degree oven for 3 h ou rs and 3 0 minutes to 4 hours. Yiel d : 6·8 servings.

Enez Birkett, W.A . C. Chm. South Prairie Grange, No. 20 7 7 West Liberty, Iowa

SW EET AND SO U R STEW 1 /4 c. flour 2 tsp. MSG Dash of pepper 2 lb. stew beef, cut in l ·i n . cubes 1 /4 c. cooking oil 2 c. water 1 c. catsup

1 /2 c. (firmly packed) brown sugar 1 /2 c. vinegar 2 tbsp. Worcestershire sauce 1 tsp. salt 1 onion, chopped Diced potatoes, carrots and celery to taste Com bine flour, MSG and pepper. Coat beef with flour mixture; brown in oil in kettle. Combine water, cat· sup, brown sugar, vinegar, Worcestershire sauce and salt. Pour over beef; add onion. Cook over low heat for about 45 minutes. Add remaining vegetables; sim· mer for 1 hour and 3 0 mi nutes to 2 hours or until beef and vegetables are tender. Yiel d : 6 servings.

Dolly Digh tman A nderson- Valley Grange, No. 669 Boon ville, California

BEEF SHAN K CROSSCUTS J ARDIN I E RE 2 tbsp. flour 2 tsp. salt 1 /4 tsp. pepper 3 lb. beef shank crosscuts 2 tbsp. lard or drippi ngs 1 1 /2 c. water

Meats / 5 9 * * * * ******************************* * * 3 carrots, cut i n 1 -in. pieces 4 stalks celery, c ut in 3·in. pieces 1 1 O-oz. package frozen Brussels sprouts Combine flour, salt and pepper. D redge beef in sea· soned flour. Cook in lard u ntil brown ; pour off drip· pi ngs. Add 1 cup water. Cover tightly and cook over low heat for 2 hours. Add carrots, celery and rem ain· ing 1 /2 cup water. Cook for 30 m i nu tes longer. Add B russels sprouts; coo k for 3 0 minutes or u ntil beef is done and vegetables are tender. Y ield : 4 servings.

Ph otograph for this recipe on page 58.

SWEET-SOU R BEEF ( Recipe 1 00 years o l d ) 2 lb. lean beef 4 med. on ions, sliced 1 c. currants or seeded raisins 1 /4 c . vinegar 4 whole cloves 1 bay leaf 1 tbsp. chopped orange rind Cut beef into 2·inch cubes; cook i n small amount of fat until brown. Add onions; coo k until tender. Add about 1 cup water. Add remaining i ngredients; simmer until beef is tender, adding water as needed. Thicken gravy; serve. Yiel d : 4 servings.

Vera Walker Dorchester Grange Rumney, New Hampshire

BEE FSAKA ( Recipe 50 years old) 6 lin k sausages 1 lb. hamburger 1 c. chopped onions 1 /2 c. chopped celery 1 tsp. salt 1 /2 tsp. pepper 6 c. thinly sliced potatoes 1 l ·lb. can tomatoes Cook sausages in heavy skillet until brown ; remove from skillet. Cook hamburger, onions, celery, salt, pepper and potatoes in same skillet u ntil h amburger and vegetables are l ightly browned. Place alternate lay· ers of ham burger m ixtu re and tom atoes in 1 1 /2·quart casserole, ending with potato m ixture. Slice sausages th in; place on top of casserole. Cover. Bake in pre· heated 3 50·degree oven for 1 hour. Yiel d : 6 servings.

Ann York We thersfield Grange, No. 7 7 4 Wethersfield, Connecticut

CORN ISH PAST I ES ( Recipe 1 00 years old) 3 c. flour Salt

1 /4 c. lard 1 c. finely ground suet 6 to 7 tbsp. cold water 1 lb. finely d iced flank or round steak 1 /2 l b. finely d iced pork Finely chopped potatoes Pepper Sliced turnips Chopped onions 6 tbsp. butter Place flour, 1 teaspoon salt and lard in m ixing bowl ; work lard into fl our with pastry blender. Add s u e t ; work in thorough l y . A d d enough water t o make dough a l ittle more m oist than pastry. D ivide dough into 4 parts; roll out each piece on fl oured su rface into rou n d shape the size of din ner plate. Mix steak and p o r k.

Place 1 /2'inch layer of potatoes on 1 /2 of each piece of dough ; season with salt and pepper to taste. Add thin layer of turnips, then thin layer of onions. Cover with 1 /4 of the steak m ixture; place 1 1 /2 tablespoons butter on top of each. Fold dough over filled port i o n ; seal edges with fork. Make a l ·inch s l i t on top of e a c h pasty. Place pasties on cookie sheet or pie pan. Bake i n preheated 400·d egree oven for 1 h o u r or until done.

Yield: 4 servings.

Beulah M. Sell Guilford Grange, No. 934 Lisbon, Ohio

LASAGNA 1 I b. lasagna 2 tsp. olive oil 1 /2 lb. mozzarella cheese 1 lb. hot b u l k sausage 1 lb. hamburger 1 tsp. Italian seasoning 1 32·oz. jar spaghetti sauce 1 lb. ricotta cheese 1 egg 3 oz. grated Parmesan cheese Parsley flakes to taste Cook lasagna according to package directions, addi n g 1 teaspoon olive oil to water to prevent noodles from sticking. Cut 4 slices mozzarella cheese; reserve. G rate remaining mozzarella cheese. Heat remaining 1 tea­ spoon ol ive oil in deep skillet. Add sausage, hamburger an d Italian seasoning; cook, stirring, until brown.

Drain off excess grease. Stir i n spaghetti sauce. Add small amount of water to jar to remove extra sau c e ; stir into hamburger mixture. Simmer for about 1 5 minutes. Pl ace ricotta cheese, egg, 2 ounces Parmesan cheese, parsley flakes and grated mozzarella ch eese in bowl ; mix wel l . Place layers of hamburger m ixtu re , lasagna and cheese m ixtu re in large casserol e until a l l ingredients are used, ending with l ayer o f ham burger mixtu re. Pl ace reserved mozzarella cheese slices on top; sprinkle with remaining 1 ounce Parmesan cheese.

Bake in preheated 350·degree oven for 3 0 m inutes or until cheese melts. Yiel d : 6·8 servings.

Mrs. Rexford R. Smith, State Master's Wife West Springfield, Massachusetts

60 / Meats

******************* * * * * ************** B EVERLV'S BE EF-HAM LOAF ( Recipe 50 years old) 3/4 lb. smoked ham 3/4 lb. fresh pork 1 /2 lb. beef 1 egg, slightly beaten 1 tsp. pepper Corn flake crumbs 1 /2 c. tomato soup 1 /2 c. water

meat m ixture, onion m ixture, chili powder, cornmeal mixture, tomatoes and corn in bowl ; beat in egg. Pou r into 1 -q uart greased casserole. Bake in preheated 350-degree oven for 1 hour.

Shirley Engler Mt. A llison Grange, No. 308 Ignacio, Colorado

Grind all meats together. Add egg and pepper; m ix wel l . Shape into l oaf; roll in corn flake crumbs. Place i n baking pan. Mix soup and water in small bowl. Bake loaf in p reheated 3 25·degree oven for 1 hour and 30 m inutes, basting with sou p m ixture occasionally. One­ half cup raisins or 1 cup m ushrooms may be added to baking pan and basted over l oaf, if desired. Yiel d : 8 servings.

Be verly A . Gist Centennial Grange, No. 2006

H A RVEST MEAT LOAF ( Recipe 50 years old) 1 1 /2 lb. ground beef 3/4 c. fine dry bread crumbs 3/4 c. applesauce 6 tbsp. catsup 3/4 tsp. salt 1 /4 tsp. sage Combine all ingredients in bowl; m ix l ightly with a fork. Shape into 6·inch square; place in baking pan.

Bake in preheated 350·degree oven for 50 m inutes or until done. May add chopped onions to beef m ixture, if desired. Yiel d : 6 servings.

Wilma Martin Willo ws Grange, No. 672

TAMALE P I E ( Recipe 7 5 years old) 1 /2 lb. d iced pork shoulder 1 /2 lb. d iced veal shoulder 1 /2 c. chopped celery 2 tsp. salt 1 slice bacon, d iced 2 tbsp. d iced onion 3/4 c. cornmeal 1 /2 tsp. chili powder 1 /2 c. cooked tomatoes 1 /2 c. canned corn 1 egg Place pork, veal, celery and salt in saucepan; add enough water to cover al l ingredients. Bring to a boi l ; reduce heat. Cook for about 2 hours or until meats are tender. Drain ; reserve broth. Cook bacon and on ion in saucepan until brown. Cook cornmeal in 3 cups re­ served broth, stirring constantly, until thick. Com bine

SWE ET AND SO U R MEAT LOAF 2 tbsp. vinegar 2 tbsp. brown sugar 1 c. tomato sauce 1 to 1 1 /2 lb. ground beef 1 /2 lb. b u l k pork sausage 1 egg 1 /4 c. dry bread cru mbs or cracker cru mbs 1 /2 tsp. prepared m ustard 1 tsp. salt 1 /4 tsp. pepper 1 tsp. Worcestershire sauce 1 /4 c. minced onion Combine vinegar, brown sugar and tomato sauce in saucepan; cook, stirring, until sugar is d issolved. Place meats, egg, c rumbs, m ustard, salt, pepper, Worcester­ shire sauce and onion in l arge bowl ; mix wel l . Stir i n vinegar m ixture; press into loaf pan. Bake in preheated 400-degree oven for 50 to 60 m i nutes.

Gladys Hager West Wenatchee Grange, No. 7 024 Wenatchee, Washington

POT O F BEEF AND VEGETABLES ( Reci pe 5 0 years old) 3 lb. beef brisket 1 shinbone, marrow removed 1 sm. chicken, d isjointed 2 onions, studded with several cloves 6 sm. carrots 3 sm. turnips 5 leeks (opt.)

4 qt. water 1 1 /2 tbsp. salt 2 cloves of garlic 1 bay leaf Pinch of thyme Several sprigs of parsley Place all i ngredients except parsley in kettle; bring to a boil. Boil hard for 5 min utes; skim off scum. Add parsley; cover. Reduce heat; simmer fo r 4 to 5 hours.

Strain off broth ; serve first. Serve meats and vegeta­ bles. May add potatoes, on ions and carrots 1 hour before removing from heat. Any combination of meats and vegetables may be used.

Velma Yost East Oak ville Grange, No. 902 Oak ville, Washington

Meats / 61 * * * * ********************************* ROAST VE N I SON WITH SOU R CREAM G RAVY 3 c. dry wine 1 12 c. apple cider 3 bay leaves 4 whole peppercorns 1 6-lb. venison roast Salt 1 14 c. butter 1 1 12 tbsp. all-purpose flour 1 c. sour cream Combine 2 1 12 cups wine and apple cider in shallow dish; add bay leaves and peppercorns. Place venison in marinade; cover and refrigerate overnight, tu rning oc­ casional ly. Place venison on rack in roasting pan, fat side up; sprin kle with salt. Strain marinade and re­ serve. Insert meat thermometer in center of thic kest part of roast not touching bone or resting in fat. Place in preheated 3 25-degree oven. Melt butter in l -quart saucepan; add 1 cup reserved marinade. Brush roast occasionally with marinade m ixture. Roast venison for 25 minutes per pound for medium-rare or to desired degree of doneness. Remove roast to warmed pl atter.

Com bine flour and salt in 1 1 12-quart saucepan. Add 3/4 cup d rippings from roasting pan gradually, stirring until smooth. Add remaining 1 12 cup wine. Cook over medium heat, stirring constantly, until thickened . Re­ duce heat to low; stir in sou r cream. Heat to serving temperature. Yield : 6-8 servings.

Photograph for this recipe on page 7 04.

RABBIT VEGETABLE STEW ( Recipe 71 yE;ars o l d ) 1 2 1 12 to 3-lb. rabbit 6 sm. white onions 1 bay leaf 1 1 12 c . diced celery 4 1 12 tsp. salt 1 18 tsp_ pepper 2 qt. boiling water 2 c. diced pared carrots 2 c. diced pared potatoes 1 12 l b . sliced fresh m ushrooms 1 12 c. flour 3/4 c . cold water 1 tbsp. chopped parsley Dash of Tabasco sauce

STEWE D RABBI T 1 rabbit Vinegar 1 14 c. butter 1 onion, chopped 1 tbsp. flour 1 bay leaf 5 or 6 cloves 5 or 6 whole allspice Wipe rabbit careful l y with cloth soaked in vinegar ; cut into serving pieces. Melt butter i n skillet. A d d rabbit; cook until brown o n all sides. Remove to ket­ tle. Cook onion in butter remaining in s killet u n t i l tender; spoon over rabbit. Stir flour into remai n i n g butter in skillet; add 1 c u p boiling water gradual l y , stirring constantly. Cook until smooth; add to kettle.

Add remaining ingredients, 1 tablespoon vinegar and enough water to just cover rabbit; bring to a boil.

Reduce heat; simmer until rabbit is tender, watc h i ng carefully as cooking time depends on age of rabbit.

Remove rabbit to a serving dish ; strain gravy over rabbit. Add flour and water mixture to thicken gravy, if thic ker gravy is desired.

From a Grange Friend

SQU I RREL POTP I E 1 squirrel Flour 1 14 lemon, sliced very thin 1 tsp. salt 1 sm. glass sherry 1 onion, minced 2 tbsp. butter 1 recipe biscuit dough

Cut rabbit into serving pieces; wash. Place in kettle ; add onions, bay leaf, celery, salt, pepper an d boiling water. Cover; bring to a boil. Reduce heat; simmer for 2 hours or until rabbit is nearly tender. Add carrots, potatoes and m ushrooms; cover. Si mmer for 30 min­ utes longer or until vegetables and rabbit are tender.

Bl end flour with cold water; stir into stew_ Cook until thickened. Add parsley and Tabasco sauce; mix well .

Serve. Yie l d : 6-8 servings.

Cut squirrel into serving pieces; dredge with flo u r.

Cook in small amount of fat in skillet until brown.

Place rabbit in kettle; add 1 quart boiling water, lemon, salt and sherry. Cook onion in 1 tablespoo n butter until brown ; add t o rabbit mixture. Bring t o a boil ; reduce heat. Cover tightl y ; sim mer for 1 h o u r.

Roll out biscuit dough on flou red su rface; cut with biscuit cutter. Place on sq ui rrel mixture; cover tightly .

Simmer for 1 5 minutes. Place squirrel i n center o f hot platter; arrange dumplings around squi rrel . Melt re­ maining 1 tablespoon butter in skillet. Add 1 table­ spoon flour; cook, stirring, until brown. Stir in rabb i t broth ; cook, stirring, until thickened. Pour over squirrel. The large gray and fox squirrels are the best for eating and are only fit to use when young. Their age may be known by their hairs and paws, which should be soft, the edges of the hairs smooth and the paws not worn. Squirrels are best i n the fall and early winter. They should be drawn as soon as possible after kill ing, but should not be skinned until ready to use.

Recipe from mother's turn-of-the-century cookboo k.

Mrs. Eva Grochocki Dorchester Grange, No. 280 Rumney, New Hampshire

Bee Warden, Sec. Van Duzen River Grange, No. 57 7 Carlo tta, California

62 / Meats * ****************** * * * * **************

V EA L SHOU LDER CASSE ROLE 2 1 /2 lb. veal sho u lder Salt and pepper to taste Flour 4 sl ices bacon, d iced 1 sm. onion, chopped 1 clove of garlic, chopped 1 /2 lb. m ushrooms, sl iced 1 1 6·oz. can tomato sauce 1 1 /2 c. water 1 tbsp. Angostura aromatic bitters C u t veal into l -inch cubes; sprinkle with salt and pep­ per. Rol l cu bes in flour. F ry bacon until crisp; remove from frypan and reserve. Cook veal u n til brown on all s i d e s in bacon dripp ings. Add onion, garlic and mush· rooms. Pour veal mixture into 2-quart casserole. Stir in t o mato sauce, water and Angostura. Cover tightly.

B ake in preh eated 350-degree oven for 1 to 1 hou r and 30 m i nutes or u ntil veal is tender. Season with salt and p epper. Serve with hot cooked spaghetti and a green salad. Yield: 6 servings.

Photograph for this recipe above.

HOMEMADE RAVIOLI 3 c. flour Salt 3 eggs

2 tbsp. b utter or oil 1 c. (about) warm water 1 lb. hamburger 1 c. chopped cooked spinach 1 /2 c. bread cru mbs 1 /3 c. grated Parmesan cheese 2 tbsp. chopped parsley 1 /2 clove of garlic, chopped 1 /8 tsp. rosemary 1 /8 tsp. thyme 1 /8 tsp. marjoram 1 /2 tbsp. oregano 1 sm. onion, minced Pepper to taste Tomato sauce Sift flour with 1 /4 teaspoon salt. Pl ace on board; place 1 egg in center. Add butter; mix well . Add enough water to make stiff dough; knead until smooth. Cover; let stand for about 1 0 mi nutes. Divide in half; roll out each half on l ightly floured board u ntil very thin.

Place remaining 2 eggs in bowl; beat l ightly. Blend remaining ingredients except tomato sauce in bowl; add salt to taste. Add enough beaten egg to hold in­ gredients together. D rop teaspoonfuls of h am bu rger mixture about 2 inches apart on 1 sheet of dough u ntil al l fi ll ing is used ; cover with other sheet of dough.

Press arou nd each mound of fil l ing with fingertips to form fil led squares; cut sq u ares apart with pastry cut­ ter. Place 8 quarts of salted water in deep pot; bring to

Meats / 63 * * * * ********************************* a rapid boil . Cook filled squares in the boil i ng water for about 1 0 minutes or u ntil dough is tender. Remove carefully with slotted spoo n ; place serving portions on individual heated plates. Top with tomato sauce; sprin­ kle with additional grated Parmesan cheese. Serve hot.

Yield: 6 servings.

Mrs. L inda G. Sawyer Berryessa Grange, No. 780 San jose, California

1 tsp. salt 1 to 2 tbsp. soy sauce Place sugar in skillet; coo k over low heat, stirring con­ stantly, u ntil melted. Stir in beef, onion and garl i c ; cover. Cook over low heat unti l lightly browned. A d d cabbage and remaining ingredients; coo k for about 2 0 mi nutes or until cabbage is tender. Serve with rice.

Yiel d : 6 servings.

Mrs. Tom Fortune Porterville Grange, No. 7 1 8 Porterville, California

OKLAHOMA CH I L I 1 Ig. bunch celery, chopped 1 /2 l b. baco n, d i ced 2 lb. ground round steak 6 med . onions, chopped 2 cans kid ney beans 2 Ig. cans to matoes 1 /2 bottle catsup 1 can m ushrooms Chi li powder to taste 1 tbsp. Worcestershire sauce 2 1 /2 c. thick tomato so u p 2 tbsp. (heaping) tapioca Place celery in kettle; cover with boiling water. Sim­ mer until tender. Fry bacon until crisp; place bacon in kettle. Cook steak and onions in bacon fat until l ight brown; add to kettle. Add celery and water; add re­ maining ingredients except tapioca. Bring to a boi l ; reduce heat. Simmer for several hours. Add tapioca j ust before serving; m ix wel l .

Glorene Breckenridge L incoln Grange, No. 295 Pond Creek, Oklahoma

112 cup water and I 12 lemon before break­ fast helps a torrid liver.

BEE F-ZUCCH I N I SKI LLET 3 lb. zucch i n i 1 /3 c. vegetable oi I Pepper 3/4 lb. ground beef 1 1 -1 b. can to matoes Salt to taste Wash and dry zucch i n i ; cut in 1 IS-inch slices. Heat oil i n large skil let; add l ayer of zucchini. Sprinkle l ightly with pepper; saute on both sides until l ightly browne d .

Remove with slotted spoon. Repeat until a l l zucchi n i slices are cooked. Cook ground beef in same ski l l e t until l ightly browned; drain off excess fat. Add zuc­ chini, tomatoes and salt to skillet; cover. Sim mer for about 20 minutes. Yield: 4 servings.

Viola Blake, Home Ec Chm .

New Hampton Grange, No. 7 2 3 New Hampton, New Hampshire

EASY M EAT LOAF ( Recipe about 50 years old) 2 lb. ground beef steak 1 /2 l b . ground salt pork 1 c. cracker crum bs 1 c. milk Salt and pepper to taste Chopped onion to taste

MEX ICAN CH I L I ( Reci pe over 1 00 years old)

Pl ace all ingredients in bowl ; m ix well . Press firmly into loaf pan; cover with water. Bake in preheated 32S-degree oven for 1 hour and 30 min utes.

Mrs. Clifford Cronk Castile Grange, No. 7 0 7 7 Fillmore, New York

J APANESE SKI L LET D I N N E R 2 tbsp. sugar 1 lb. ground beef 1 med. onion, diced 1 clove of garlic, minced 1 med. cabbage, shredded 1 1 -l b . can tomatoes 1 8-oz. can tomato sauce 1 /4 c. water

2 lb. beef 1 lb. pork 3/4 c. fat 1 onion, chopped 2 cloves of garlic, chopped 1 /2 tsp. cumin seed 3/4 c. chi Ii pepper p u l p 1 tsp. salt Cut beef and pork into smal l cubes; do not gri nd. Heat fat in D utch oven. Add meats, onion, garl ic, c u m i n seed, pepper, pulp and salt; mix wel l . Cook, stirring, until meats are l ightly browned. Cover with water ; simmer for 3 >hours, stirring occasional l y . Use b i g red peppers to make pepper pulp. Split peppers; remove seeds. Steep in hot water for 20 min utes, then peel out p u l p.

Leona Clayton Rosedale Grange, No. 565 Kern County, California

64 / Meats ******************* * * * * ************** ITALIAN D E L I GHT 1 lb. hamburger 1 Ig. onion, chopped fine 1 green pepper, chopped fine 2 c. spaghetti or macaroni , cooked 1 /2 tsp. garlic salt 2 sm. cans tomato sauce 1 can whole-kernel corn 1 c. water 2 tsp. salt 1 /2 tsp. pepper 2 tsp. chili powder 2 tsp. paprika 1 /2 tsp. mace Grated Cheddar cheese Cook hamburger with onion and green pepper in skil­ let until brown. Add remaining ingredients except cheese; mix wel l . Place in casserole; cover with cheese.

Bake in preheated 300-degree oven for 45 m i n utes.

Zelia Chatburn A lbion Grange, No. 32 7 A lbion, Idaho

GOU RMET M EAT LOAF 1 c. fresh sl i ced m ushrooms 1 /2 c. chopped onion 2 tbsp. b utter 1 /3 c. sour cream 1 1 /2 lb. ground beef 3/4 c. rolled oats 1 egg 2 tsp. salt 1 /4 tsp. pepper 1 tbsp. Worcestershire sauce 2/3 c. m i l k Cook mushrooms and onion in butter i n saucepan until brown ; remove from heat. Stir in sour cream.

Combine remaining ingredients in bowl ; mix thor­ oughly. Place half the beef m ixture in shallow baking d ish ; shape to form an oval base. Make shallow well l engthwise down center for fil l ing. Spoon m ushroom m ixtu re i nto wel l ; shape remaining beef m ixture over filling. Seal all around beef m ixture. Bake in preheated 350-degree oven for 1 hour; let stand for 5 m in utes before slicing. Yield: 6 servings.

Mrs. Roger Koch Powder River Grange, No. 68 Kaycee, Wyoming

ZESTY MEAT LOAF 2 tbsp. prepared mustard 2 tbsp. molasses 2 tbsp. vinegar 1 /2 c. tomato j uice or catsup 2 eggs, beaten 1 c. rolled oats 1 /2 c. finely chopped onion 2 tsp. salt 1 /4 tsp. thy me

1 /8 tsp. oregano 1 /8 tsp. basil 1 /8 tsp. celery seed 1 /8 tsp. n utmeg 2 l b. lean ground beef Com bine m ustard, molasses and vinegar i n large bowl ; reserve 1 tablespoon for glaze. Add remaining ingredi­ ents to remaining mustard mixture ; mix well . Shape into loaf; place in foil-l ined 9-inch square baking pan.

Spread reserved glaze over top. Bake in preheated 3 50-degree oven for 1 hour, draining off excess fat, i f needed. Two c ups soft bread cru m bs may b e substi­ tuted for oats; Itali an seasoning may be used instead of oregano and basil .

Grethel Capen, C. W.A . Sec. A m erican River Grange, No. 7 72 Rancho Cordova, California

CURRY BALLS ( Recipe 90 years old) 1 lb. hamburger Salt Pepper to taste 1 /4 c. butter 1 sm . onion, finely chopped Curry powder to taste 2 c. tomato puree 1 /8 tsp. cayenne pepper 2 tbsp. flour Combine hamburger, salt to taste and pepper; shape into balls size of walnuts. Melt 2 teaspoons butter in frying pan. Add onion; cook, stirring, u ntil tender.

Add c u rry powder; m ix wel l . Add meatbal ls; cook for 1 0 m i n utes, shaking pan constantly. Mix tomato puree, remaining butter, teaspoon salt, cayenne pepper and flour in saucepan; cook u ntil thi c kened. Pour over meatballs; cook until l i q u id is consistency of gravy.

Grace Hagen Homestead Grange, No. 2 7 5 R oggen, Colorado

MEATBALLS I N BARBECUE SAUCE 2 lb. ground beef 1 1 /2 C . soft bread crumbs Chopped onion 1 /2 c. chopped celery Worcestershire sauce 2 eggs 1 /4 tsp. pepper 2 1 /4 tsp. garlic salt 1 tsp. butter 1 /2 c. catsup 2 tsp. brown sugar 2 tbsp. prepared mustard Combine ground beef, bread crum bs, 1 /2 cup onion, celery, l tablespoon Worcestersh ire sauce, eggs, pepper an d 2 teaspoons garlic salt i n bowl ; mix well . Shape into 24 balls; place in greased, shal l ow baking pan.

Meats / 65 * * * * ********************************* Bake in preheated 3 75-degree oven for 20 minutes_ Saute 1 teaspoon onion in butter in saucepan until transparent- Add catsup, brown sugar, m ustard and remaining 1 /4 teaspoon garl ic salt; mix wel l . Simmer for 1 0 minutes. Pour over meatbal ls; bake for 30 min­ utes l onger. Serve over rice. Yiel d : 8 servings.

spaghetti; cover. Bring to a boil over h igh heat; red u ce heat to l ow. Simmer for 45 minutes. Garnish wi t h chopped parsley. Serve with grated Parmesan cheese, i f desired. May b e cooled, packaged and frozen, then reheated. Yield: 8 servings.

Ethel M. Cooper Mt. Wheeler Grange, No. 696 A rlington, Washington

Mrs. Mary E. Wisner Champion Grange Upper Sandusky, Ohio

SWE D I SH MEATBALLS

OLD-T I M E SPAGHETTI

( Recipe about 40 years old)

( Recipe 7 0 years old)

1 lb. ground beef 1 sm. onion, grated 1 /4 c. chopped parsley 1 egg 1 slice bread, crumbled 3/4 tsp. salt 1 /4 tsp. marjoram Ground cloves Pi nch of thyme 1 1 /4 c. brown gravy 1 tbsp. chopped onion Dash of curry powder

1 1 /2 lb. ground beef 2 tbsp. oregano 2 tbsp. grated cheese 2 cl oves of garlic, minced 2 eggs 1 /2 c. bread crumbs 2 cans tomato paste 1 qt. tomatoes 1 tbsp. salt 1 tsp. sugar Mushrooms to taste 2 l b . spaghetti, cooked Combine first 6 ingredients in bowl ; mix wel l . Shape into balls. Cook in skillet until brown. Com bine re­ maining ingredients except spaghetti in saucepan; bring to a boi l . Add meatballs; simmer for 4 hours, stirring occasional l y . Add spaghetti; mix wel l . Serve.

Yiel d : 6 servings.

Sharon Taylor Ina vale Grange, No. 7 248 A ngelica, New York

H E RBED M EATBALLS W ITH SPAG H ETT I ( Recipe 35 years old ) 1 lb. ground beef Salt and pepper to taste 1 /4 tsp. marjoram Shortening 2 med . onions, chopped 1 cl ove of garlic, pressed 1 c. chopped celery 2/3 c. chopped green pepper 3 1 /2 c. chopped tomatoes 2 tsp. chi l i powder 1 c. m ushrooms (opt.)

2 tbsp. Worcestershire sauce 1 c. spaghetti Season beef with salt, pepper and m arjoram; shape into 1 -inch balls. Cook meatbal ls in small am ount of shortening in skillet over med ium-high heat u ntil lightly browned. Ad d onions and garl ic; cook until tender. Add celery, green pepper, tomatoes, chili pow­ der, m ushrooms and Worcestersh i re sauce; mix wel l .

Break spaghetti into pieces; add t o beef mixture. Push spaghetti down carefully so that tomatoes are over

Combine ground beef, grated onion, parsley , e gg, bread, 1 /2 teaspoon salt, marjoram, dash of cloves and thyme in large bowl ; mix wel l . Shape into 4 8 ball s .

Combine dash o f cloves, remaining 1 /4 teaspoon salt, gravy, chopped onion and curry powder in l arge fry i n g pan; bring to a boi l . Add meatballs, one at a tim e ; reduce heat. Si mmer for about 1 5 minutes o r until meatball s are just done. Y ield : 6 servings.

Edna M. Kukkola Webster Grange, No. 205 Marshfield, Massachusetts

MEAT ROLLS ( Recipe at least 40 years old) Leftover beef gravy Leftover pot roast, ground 2 c . sifted flour 3 tsp. baking powder 1 /2 tsp. salt 1 /4 c. shortening 2/3 to 3/4 c . milk Heat beef gravy . Moisten roast well with some of the gravy ; reserve remaining gravy. Mix flour, baki ng pow­ der and salt in bowl ; cut i n shortening. Make well in center. Add m i l k all at once; stir with fork until mixed . Turn out onto flou red board; knead for 3 0 seconds. Rol l out u ntil about 1 /2 inch thick. Spread roast on dough ; roll as for jelly rol l . Cut into 1 to 1 1 /2-inch thick slices. Place on greased cookie sheet.

Bake in preheated 450-degree oven for 1 2 to 1 5 m in­ utes. Serve topped with hot gravy. Yiel d : 4-5 servings. june F. Hendrickson Highline Grange, No. 7 7 32 Seattle, Washington

66 / Meats * ****************** * * * * ************** M OCK RAVIOLI 2 med. onions, chopped 2 cl oves of garlic, chopped Salad oil 2 lb. ground beef 1 4-oz. can mushrooms 1 can tomato sauce 1 can tomato paste 1 1 /2 c. water 1 1 /2 tsp. mixed Italian herbs 1 1 /2 c . finely chopped cooked spinach 1 c. soft bread crumbs 1 /2 c. minced parsley 1 tsp. sage 1 tsp. salt 4 eggs, well beaten 1 lb. butterfly or seashell macaroni Saute onions and 1 clove of garl ic in 3 tablespoons oil i n s ki llet until golden. Add ground beef; cook, stirring with a fork u ntil brown. Add m ushrooms, tomato sauce, tomato paste, water and Italian herbs; cover tightly. Cook over very low heat for 2 hours. Com bine 1 /2 cup oil , spinach, bread crum bs, remaining 1 clove of garlic, parsley, sage , salt and eggs in bowl ; mix well .

Cook macaroni i n boiling water until tender; drain .

Pl ace l ayer o f m acaroni i n large, greased baking dish o r 2 smaller dishes. Add l ayer o f spinach mixture, then layer of beef mixture. Repeat layers until all ingredi­ e n ts are used, ending with beef mixture. Bake in p reheated 350-degree oven for 30 to 40 minutes. Use com bination of thyme, sweet basil with small amount of rosem ary and marjoram if Italian herbs are not ava i l able. Yield : 1 4- 1 6 servings.

Betty Goeringer Madera Grange, No. 783 Madera, California

H A M B U RGE R-CH EESE BAKE 1 lb. ground beef 1 /2 c. chopped onion 2 8-oz. cans tomato sauce 1 tsp. sugar 3/4 tsp. salt 1 /4 tsp. garlic salt 1 /4 tsp. pepper 4 c . med i u m noodles 1 c. cream-style cottage cheese 1 8-oz. package cream cheese, softened 1 /4 c. sour cream 1 /3 c. sliced green onion 1 /4 c. chopped green pepper 1 /4 c. grated Parmesan cheese Cook beef and onion in large skillet until beef is lightly browned and onion is tender. Stir in tomato sauce, sugar, salt, garlic sal t and pepper; remove from h e a t. Cook noodles according to package directions; d r a i n . Combine cottage cheese, cream cheese, sour crea m , green onion and green pepper. Spread half the nood les in 1 1 x 7 x 1 1 /2-inch baking pan ; top with half the beef sauce. Cover with cheese mixture. Add

rem aining noodles, then remaining beef sauce; sprinkle with Parmesan cheese. Bake in preheated 350-degree oven for 30 minutes. Yiel d : 8-1 0 servings. janice Peer Rosedale Grange

G RO U N D BEE F-NOODLE D I NN E R 1 /2 c. butter 1 /2 c. flour 4 c. milk 1 1 /2 c. grated cheese (opt.)

Salt and pepper to taste 1 /2 l b . noodles, cooked 1 c. peas Ch opped onion to taste 1 1 /2 l b . ground beef, ham or pork Melt butter in saucepan. Add flour; stir u ntil smooth.

Add m i l k gradually; cook, stirring, u ntil thickened .

Add cheese; stir until melted. Season with salt and pepper. Arrange layers of noodles, peas, onion, beef and cheese sauce in greased casserole, ending with noodles. Bake in preheated 3 50-degree oven for 1 hour or until done.

Mrs. jean 8agnick Hope Grange Waymart, Pennsylvania

J EN NY'S LASAGNA 1 /4 c . olive oil 1 Ig. onion, finely chopped 2 lb. ground beef 4 cI oves of garlic, pressed 1 /2 c. parsley flakes 1 /4 c. red wine 2 2-l b . cans Italian tomatoes 2 6-oz. cans tomato paste 1 stal k celery , finely chopped 1 carrot, finely chopped 1 1 /2 tbsp. salt 1 /2 tsp. freshl y ground pepper 1 1 /2 tsp. dried basil 1 1 /2 tsp. oregano G rated Romano or Parmesan cheese 2 eggs 1 lb. ricotta or cottage cheese 1 lb. lasagna, cooked 1 lb. mozzarella cheese, sliced Heat olive oil in saucepan. Add onion and ground beef; saute until brown. Add garlic and 1 /4 cup pars­ ley flakes; cook over l ow heat for 1 0 min utes. Stir in wine; cover. Cook for 2 min utes. Add tomatoes, to­ mato paste, celery, carrot, salt, pepper, basil, oregano an d 1 /2 cup Romano cheese; mix wel l . Cover; cook over l ow heat for 1 hour, stirring occasional l y . Beat eggs in bowl ; sti r in ricotta cheese and remaining 1 /4 cup parsley fl akes. Pour 1 cup beef sauce into 1 5 x l O x 2-inch baking pan. Cover with 1 /3 of the noodles, then l ayer of beef sauce. Add 1 /3 of the moz-

Meats / 67 * * * * ********************************* zarella cheese, 1 /3 of the ricotta mixture and 2 table­ spoons Romano cheese. Repeat l ayers twice, ending with beef sauce. Cover with Romano cheese. Bake in preheated 3 75·degree oven for 30 minutes or u ntil b u bbly ; cut into sq uares. Recipe usuall y makes another small d ish of l asagna; may be cooked at same time or frozen for later use. Yiel d : 1 0-1 2 servings.

Jenny Grobusky, Dir. of Women 's A ctivities National Grange Washington, D.C.

BAKED HAMBURGER PATTI ES 1 l b . ground beef 1 egg, beaten 1 c. crushed cereal 1 tsp. salt 1 /4 tsp. pepper 1 tbsp. fi nely chopped onion 3 tbsp. (firmly packed ) brown sugar 1 /4 c. catsup 1 /8 tsp. nutmeg 1 tsp. dry m ustard Co mbine ground beef, egg, 3/4 cup cereal, salt, pepper and onion. Combine sugar, catsu p, nutmeg and dry mustard; mix wel l . Add half the sugar m ixtu re to ground beef mixture; mix wel l . Shape into 6 balls; place in greased m uffin tin. Pour remaining sauce in equal portions over ground beef balls. Sprin kle with remaining 1 /4 cup cereal. Bake in preheated 400degree oven for 3 0 minutes. Yiel d : 3 servings.

Mrs. Kenneth P. Thomas Wife of Rhode Island State Master North Kingstown, Rhode Island

RICE-B E E F CASSEROLE 1 lb. ground beef 1 Ig. onion, chopped 1 c. rice 1 tbsp. salt Pepper to taste 1 /4 c. soy sauce 2 c. d i agonally sliced celery 1 1 /4 c. thick white sauce with chopped m ushrooms 3 3/4 c. hot water 1 /2 c. sliced carrots 1 sm. can pi mento strips, drained 1 /2 green pepper, chopped Cook ground beef in small amount of fat in skillet unti l brown. Add onion, uncooked rice and remaining ingredients; mix well . Place in well ·greased 9 x 1 3·inch baking pan; cover. Bake in preheated 3 50-degree oven for 1 hour; stir. Cover; bake for 1 hou r longer. Yiel d : 1 2 servings.

Rose E. Laszlo Sequim Prairie Grange Sequim, Washington

GEORGE WASH I NGTON'S STOVED POTATOES AND M UTTON CHOPS ( Recipe 200 years old) 1 0 med. potatoes 2 c. thick cream 3 lb. (about) thinly sli ced m utton chips Pepper 3 c. minced onions Salt to taste 2 tbsp. butter Peel and slice potatoes. Place 1 /3 of the potatoes i n greased Dutch oven o r large casserole; p o u r half the cream over potatoes. Arrange 1 /2 of the m utton ch ops over potatoes; sprin kle generously with pepper. A d d 1 /2 o f the onions; sprinkle with salt. Repeat layers, ending with potatoes; dot with butter. Bake i n pre­ heated 300 to 325-degree oven for 1 hour and 3 0 minutes to 2 hours o r until potatoes are tender. Yiel d : 8-1 0 servings.

This d ish was supposed to have been served to George Wash ington for Christmas dinner in 1 776.

Evelyn Ray San Dimas Grange, No. 658 Glendora, Californ ia

ROAST LEG OF LAMB 1 6·lb. leg of lamb 1 1 /2 tsp. salt 2 tsp. seasoned salt 1 tbsp. paprika 1 /2 tsp. ground ginger 1 /2 tsp. dry mustard 1 tsp. dried oregano 1 tsp. pepper 1 /4 c. fresh lime juice 2 cloves of garlic, crushed 1 /2 tsp. dried marjoram 3 or 4 dashes of Tabasco sauce Stuffed olives Trim excess fat from lamb. Mix 1 teaspoon salt with seasoned salt, papri ka, ginger, m ustard, oregano and pepper; rub over lamb thoroughly on all sides. Place lamb in baking pan. Combine l i me juice, garlic, re­ maining 1 /2 teaspoon salt, marjoram and Tabasco sauce; m ix well . Gouge holes about 3/4 inch deep all over top of lamb by i nserting sharp paring knife and scraping out meat. Pour l i me mixture into each hole; insert a stuffed o l i ve over lime mixture in each hole as for a stopper. Cover lamb; refrigerate overnight. Bake i n preheated 3 50-degree oven for 3 hours or u ntil lam b is tender, basting with remain ing l ime juice m ixture and adding small amou nts of hot water, i f needed.

Place lamb on platter. Skim off fat in baking pan ; add enough boil ing water to pan liquid to make rich gravy.

Yield: 8-1 0 servings.

From a Grange Friend

68 / Meats * ****************** * * * * ************** I R ISH STEW 2 lb. shoulder of lamb 1 /4 c. flour 1 tsp. salt 1 /4 tsp. pepper 3 tbsp. bacon fat 1 tsp. minced parsley 1 /2 tsp. oregano or marjoram 1 /2 tsp. sweet basil 1 c. diced carrots 3 med. onions, sliced 2 c. d iced potatoes 2 1 /2 c. stewed tomatoes Cut lamb into 1 1 /2-inch cu bes. Place flour, salt and pepper in paper bag. Add lamb; shake u ntil coated.

Heat fat in heavy skillet. Add lamb; cook, stirring fre­ q u ently, until brown on all sides. Transfer to large pot; sprin kle parsley, oregano and basil over l amb. Add car­ rots, onions and potatoes to remai ning fat in skillet; cook, stirring, for several minutes or until l ightly browned. Add to lamb. Add tomatoes; stir to blend.

Add 1 cup water to skillet; scrape up brown particles.

Add to pot; simmer for 1 hour or until lamb is very tender and vegetables are well done. Mix small amount of flour with equal amount of water and stir into stew, if thicker liquid is desired. Let simmer for 5 m inutes l onger_ Mrs. Ralph W. Durkee Saratoga Grange, No. 7 209 Stillwater, New York

LAMB SOU FFLE 1 tbsp. butter 1 tbsp. flo ur 1 Ig. tomato, pureed 1 /4 c. soft bread cru mbs 1 /2 tsp. salt 1 /4 tsp. pepper 1 /2 tsp. onion j uice 1 tsp. chopped parsley 2 eggs, separated 1 c. chopped lamb Melt butter in saucepan; stir in flour. Add puree; bring to a boil, stirring constantly. Add cru m bs, seasonings, l ightly beaten egg yol ks and lamb; m ix thoroughly.

Fold i n stiffly beaten egg whites; turn into buttered 1 1 /2-quart baking dish. Place in dish of boiling water. Bake in preheated 3 50-degree oven until firm.

Serve with caper or tomato sauce. Yield: 2-3 servings.

Recipe comes from Nyal Cookbook pu blished in 1 91 6.

Ruth Wiley, Lecturer White Oak Grange, No. 7 82 Waldoboro, Maine

SCAL LOPED VEGETABLES W I TH LAMB ( Reci pe 1 00 years old ) 1 c. rice 1 lb. lean lamb 1 c. cooked peas

1 c. thickened stock 2 tsp. salt 2 tsp. grated onion 1 /8 tsp. pepper Pour 2 1 /2 cups water into saucepan; bring to a boil .

Add rice slowly s o that water continues to boi l ; stir.

Reduce heat; cover. Sim mer until rice is tender. Cook lamb in simmering water until tender. Drain lam b ; cut i n thin slices. Place 1 /3 of the rice in greased baking d ish; add 1 /2 of the l amb. Add 1 /2 of the peas. Repeat layers, ending with rice. Mix stock, salt, onion and pepper; pour over rice. Bake in preheated 350 to 400-degree oven for 40 minutes. Yiel d : 4 servings.

Ruth C. Walters Souhegan Grange Milford, New Hampshire

BARBECUED PORK CHOPS 8 lean pork chops or pork steaks 1 /2 c. catsup 1 tsp. salt 1 tsp. celery seed 1 /2 tsp. nutmeg 1 /2 c. vinegar 1 c. water 1 bay leaf Cook pork chops in fat in skillet until brown, then arrange in baking pan. Combine remaining i ngred ients; pour over chops. Bake i n preheated 325-degree oven for 1 hour and 30 minutes, tu rning chops once during baking.

Mrs. Philip Wheadon, Lecturer, C. W.A .

A dams Grange, No. 39 7 A dams, New York

BAKED PORK LO I N CHOPS WITH RICE ( Recipe over 50 years old) Butter 6 pork loin chops, 1 in. thick Salt and pepper to taste 6 slices onion, 1 /4 in. thick 6 slices tomato, 1 /4 in. thick 6 green pepper rings, 1 /4 in. thick Cooked rice Paprika Melt small amount of butter in large frying pan. Add pork chops; cook until brown on both sides. Season with salt and pepper; place in single layer in baking dish. Place 1 slice onion on each chop; add 1 slice tomato. Place 1 green pepper ring on each slice to­ mato; fil l pepper ring with rice. Season with salt and pepper; sprinkle with paprika. Add about 1 /4 cup water to frying pan ; stir to remove brown particles from frying pan. Pour into baking dish ; cover. Bake in preheated 350-degree oven for 1 hour or until done.

Mary T. Hironymous A merican River Grange, No. 7 72 Sacramento, California

Meats / 69 * * * * *** * * * * ************************ * * BAKED PORK CHOPS WITH STU F F I NG 4 lean pork chops, cut 1 in. thick 1 tsp. prepared mustard 2 c. bread cru m bs 1 tbsp. chopped onion 1 /8 tsp. sage 1 tsp. salt Trim bits of fat from chops; fry fat in heavy skillet until golden. Remove fat; set aside. Spread chops with mustard; cook until brown on one side. Turn chops.

Combine cru mbs, onion, sage, salt and just enough water to moisten; mix wel l . Pack stuffing on each chop, using all the stuffing; top each with bits of cooked fat. Cover. Bake in preheated 350-degree oven for 30 m inutes. Uncover; bake for 20 minutes longer or until stuffing is brown. Yiel d : 4 servings.

From a Grange Friend

EASY PORK-POTATO CASSEROLE 4 thick pork chops 4 potatoes, quartered 2 med. onions, sliced Salt and pepper to taste 1 /2 c. butter 1 /2 c. diced celery 1 /2 c. diced onion 1 1 /2 c. toasted b read cubes Cook pork chops in small amount of fat in frying pan until brown on both sides. Remove chops from fry ing pan ; set aside. Pour off grease from frying pan. Add 1 /2 cup water to frying pan; scrape u p brown particles from bottom to make gravy. Arrange potatoes in large casserole; spread onions over potatoes. Place pork chops over onions; pour gravy over chops. Season chops with salt and pepper. Mix remaining ingredients; spread over chops. Cover casserole with al uminum foil or l id. Bake in preheated 3 50-degree oven for 55 min­ utes. Remove cover; bake for 15 to 20 minutes longer.

Yield : 4 servings.

Mrs. Palma Spera Braintree Grange, No. 262 Braintree, Massachusetts

PORK CHOP AND POTATO SCALLOP 6 pork chops, c ut 1 /2 in. thick 4 tbsp. flour 2 tsp. salt 1 1 /4 c. thick cheese sauce 1 1 /4 c. m i l k 1 /3 c. crumbled b l u e cheese (opt.)

6 med . baki ng potatoes 1 1 /2 c. sliced onions 1 tsp. pepper Trim excess fat from pork chops. Mix 2 tablespoons flour and 1 teaspoon salt; coat pork chops with flour mixture. Cook chops in small amount of fat in skillet until brown on both sides. Remove chops from skillet; set aside_ Add cheese sauce to skillet; stir in mil k grad­ ually. Bring to a boil over medium heat. Remove from

heat; stir in cheese. Peel potatoes; slice thin. Arrange half the potatoes in greased 3-quart casserole; add half the onions. Combine remaining 2 tablespoons flo u r, remaining 1 teaspoon salt and pepper; sprinkl e h a l f the mixture over onions. Repeat layers; pour cheese sauce over top. Arrange pork chops on onion mixture; cover casserole with foi l . Bake in preheated 3 50-degree oven for 1 hour to 1 hour and 1 5 minutes or until potatoes are tender.

Mrs. jean Moffitt Grafton Star Grange Hano ver, New Hampshire

BROILED PORK CHOPS WITH CRAB APPLES 6 to 8 pork chops, cut 1 in. thick 1 1 6-oz. jar crab apples 1 /3 c. (firmly packed) brown sugar 1 tbsp. lemon j uice Place pork chops on rack in broiler pan. I nsert pan so tops of chops are 5 inches from heat. B roil chops for 1 0 minutes; turn and broi l for 1 5 minutes on second side. Prepare crab apple sauce while pork chops are broiling on first side. D rain crab apple liquid i n to saucepan; add brown sugar and lemon ju ice. Bring to a boil, stirring to d issolve sugar; cook over low heat for 5 to 8 minutes. B rush pork chops with crab ap p l e sauce; brOil, turning a n d brushing with sauce occasion­ ally, for 1 5 minutes longer or u ntil wel l done. Pl ace crab apples on broiler rack for last 1 5 minutes of bro i l ­ ing time, brushing with sauce several times. Serve re­ maining sauce with chops_ Yield: 6 to 8 servings.

Pho tograph for this recipe belo w.

70 / Meats * ****************** * * * * ************** PO R K CHOP-TOMATO CASSERO LE ( Recipe 50 years old) 6 pork chops 8 Ig. onions 1 1 /2 c. long grain rice 1 1 -lb. 1 3-oz. can stewed tomatoes Salt and pepper to taste Coo k pork chops in skillet until brown on both sides; remove from skil let. Place in large casserole. Peel and slice onions; place over pork chops. Cover onions with rice; pour tomatoes over rice. Bake in preheated 350-degree oven for 1 hour or until ch ops are done.

Sprinkle with salt and pepper to taste. Yie l d : 6 servin gs.

Mae E. A dams Eclipse Grange, No. 3 7 7 Newton, New Hampshire

G L AZED HAM LOAF

each patty; pl ace heaping tablespoon sweet potatoes over each pineapple slice. Bake in preheated 350· degree oven for 50 minutes. Top each patty with a marsh mall ow; bake for 1 0 minutes longer or until marsh mall ows are melted and browned.

Gene vieve Hughs Hancock Grange, No. 7 59 7 Eddy, New York

HAM-PI N EAPPLE LOAF ( Recipe 80 years old) 2/3 c. crushed pineapple 2 c. bread crumbs 3 eggs, slightly beaten 1 lb. ground fresh pork 2 l b . ground smoked ham 1 /2 sweet pepper, minced Salt to taste 1 /4 tsp. pepper Reserve 2 tablespoons pineapple. Com bine bread cru m bs and remaining pineapple in bowl ; let stand.

Place eggs, meats, sweet pepper, salt and pepper in large bowl ; mix well . Add pineapple mixtu re; mix un· til com bined . Shape into loaf; place in baking pan.

Spread reserved pineapple over top of loaf. Bake in preheated 350·degree oven for 1 hour and 30 minutes to 2 hours.

( Re c i pe 50 years old) 1 1 /2 l b . ground ham 1 lb. ground fresh pork 2 eggs 1 c. m i l k 1 c . cracker crumbs 1 tsp. salt 1 /2 tsp. pepper 1 /2 c. vinegar 1 c. (packed) brown sugar 1 /2 c. water 1 tsp. d ry m ustard Whole cloves

Frances Brackin Petersburg Grange, No . 7 8 7 9 Carrollton, Ohio

Place first 7 ingredients in bowl ; mix wel l . Pack into 2 sm all bread pans. Place remaining ingredients except cl o ves in bowl ; mix wel l . Pour over loaves. Stud each loaf with several cloves. Bake in preheated 325-degree oven for about 2 hours or until done. Yield : 1 0·1 2 servings.

Rose L. A lbright Mendon Grange, No. 855 R uffsdale, Pennsylvania

HAM MOU NTAINS 2 eggs, slightly beaten 1 c. bread crumbs 1 c. tomato j uice 1 /2 c. chopped green pepper 1 tbsp. prepared mustard 2 l b. ground fresh pork 1 l b . ground smoked ham 8 to 1 2 pineapple slices 2 c. mashed sweet potatoes 8 to 1 2 marshmallows (opt.)

Combine eggs, c rumbs, tomato j uice, green pepper and m ustard in bowl. Add pork and ham ; m ix well . Shape into patties the size of pineapple sl ices; place in greased, shallow baking pan. Place a pineapple slice on

HAM POTPI E ( Recipe 95 years old) 3 lb. cured ham 1 Ig. ham bone 2 c. flour 1 /2 tsp. salt 3 tsp. baking powder 1 c. m i l k Pour 6 cups water into large pot. Add ham and ham­ bone; bring to a boil. Reduce heat; cook for 1 hour or until ham is nearly tender. Sift flour, salt and baking powder together into bowl ; stir in mil k, mixing only until fl our is moist. Drop by spoonfuls into boiling liquid. Cook, uncovered for 1 5 min utes. Cover pot; cook for 5 minutes longer without removing cover.

Remove dumpl ings and ham to hot pl atter. Make gravy with liquid; pour some of the gravy over dump­ lings. Serve remaining gravy in sauce boat. Yiel d : 4-5 servings.

Mrs. Hubert Miller Foxenkill Grange, No. 7 5 79 East Berne, New York

D R I E D APPLES AND DUMPLI NGS 1 qt. dried apples 3 lb. (about) ham

Meats / 7 1 * * * * ** ***** ************************* * 2 tbsp. brown sugar 2 c. sifted flour 1 tsp. salt 4 tsp. baking powder 1 /4 tsp. pepper 3 tbsp. melted butter or shortening 1 egg, well beaten 2/3 c. (about) milk Wash apples; pl ace i n bowl . Cover with water; soak overnight. Place ham in large kettle; cover with water.

Cook for 3 hours. Add apples and water in which they were soaked; cook for 1 hour. Add brown sugar; mix wel l . Sift flour, salt, baking powder and pepper to­ gether into bowl. Add butter, egg and enough m i l k to make stiff batter; mix wel l . D rop by spoonfuls into hot l iquid with apples and ham ; cover kettle tightly.

Cook for 1 8 min utes. Serve piping hot on large pl atter.

Yield : 8 servings.

This is an old Pennsylvania D utch recipe of the early eighteenth century before the Revolutionary War. It was used by my ancestors.

Mae W. Ross Lake Worth L ucerne Grange, No . 7 67 West Palm Beach, Florida

SCRAMBLED HAM ( Recipe 90 to 1 00 years old) 2 c. m i nced ham 6 hard-boiled eggs, chopped 1 /2 c. grated cheese 2 tbsp. b utter 1 c. m i l k Salt a n d pepper t o taste 1 /4 c. bread crumbs Mix ham and eggs in bowl. Place half the ham m ixture in baking dish; sprinkle half the grated cheese over ham m ixture. Repeat layers; dot with butter. Add mil k; sprinkle with bread crumbs. Bake i n preheated 3 25-degree oven until heated through. Yiel d : 6 servings.

Mrs. Walter Cook Harbor Springs Grange, No. 730 Harbor Springs, Michigan

ROAST PO RK TEND E R LO I N 1 Ig. pork tenderloin Bread crumbs Salt Minced onion Milk

SOUTH E RN MARYLAN D-STU FFED HAM ( Recipe 200 years old) 3 I b. watercress 2 l b . green cabbage 3 l b . kale 1 bunch celery 4 onions 6 tbsp. salt 2 tsp. red pepper 2 tsp. Tabasco sauce 2 tbsp. pepper 2 tbsp. celery seed 1 1 2-lb. boned corned or country ham Wash first 5 ingredients thoroughly. Chop green s , celery a n d onions fine ; place i n l arge pan. Scald with boiling water; let ingredients remain submerged for about 5 minutes. Remove all ingredients; drain a n d reserve water. Cool scalded ingredients. Add season­ ings; mix well . Stuff ham with greens mixture, fil l i ng boned area. Make gashes in top of the ham; fill. Place remaining stuffing on top and sides of ham ; wrap h a m tightly i n m uslin, discarded man's undersh irt, o r pillow case. Place ham in reserved water in large roasting p an ; cover. Cook until ham is done, allowing 25 to 3 0 m i n ­ utes per pound cooking time. Arrange greens mixtu re on large serving platter in mound; pl ace sl ices of ham around greens mixture. Garnish with deviled eggs.

Ham and greens may be served cold.

Dunny Fluhart Brandywine Grange, No. 348 East Waldorf, Maryland

J I FFY YAM AND SAUSAGE SKI LLET 8-oz. package brown and serve sausage links 3-oz. package orange gelatin 1 /2 c. water 1 c. (packed) brown sugar 2 tbsp. b utter 1 tsp. mi nced onion 1 /4 tsp. salt 1 tsp. grated lemon peel J ui ce of 1 lemon Dash of pepper 1 1 /4 l b. cooked yams 1 1 -lb. 4-oz. can sliced pi neapple, drained

Cut tenderloin through center lengthwise, not cutting all the way through. Mix desired amounts of cru m bs, salt, onion and m i l k for stuffing; pl ace in center of tenderloin. Tie tenderloin into shape; cook in smal l amount of fat until wel l browned. Bake in preheated 350-degree oven, allowing 30 minutes per pound.

Brown sausage in large skillet according to package directions; remove sausage. Combine gelatin, water, sugar, butter, onion, salt, grated peel, lemon juice and pepper in same skillet; bring to a boil, stirring con­ stantly. Add yams and pineapple; reduce heat. Simmer for 1 5 mi nutes, basting freq uently. Add sausage; sim­ mer, basting frequently, for 5 minutes l onger. Garnish with parsley. Yiel d : 6 servings.

Mrs. Harold Saultz, State Sec. Madison Grange L ancaster, Ohio

Mrs. A nn Guerrieri Rubidoux Grange, No. 6 7 7 Riverside, California

72 / Meats * ****************** * * * * ************** MOCK TU RKEY ( Recipe 1 50 years old )

ISLAN D-STYLE SPA RE R I BS

1 loaf day-old bread, soaked in warm m i l k 1 carrot, grated 2 med. onions, finely chopped 2 stalks celery, finely chopped 1 lb. b u l k pork sausage 1 egg, beaten Salt and pepper to taste Poultry seasoning to taste P l ace all ingredients in bowl ; mix wel l . Place in but­ tered baking dish. Bake in preheated 3 50-degree oven for 1 hour or until done. May su bstitute 1 /2 pound h amburger for 1 /2 pound of the sausage. Yiel d : 6 servings.

Ethel A lford Davis Lake Grange, No. 507 Newport, Washington

TOAD-I N-THE-HOLE ( Reci pe 1 00 years old )

3 lb. spareribs Salt 3 tbsp. brown sugar 2 tbsp. cornstarch 1 /4 c. vinegar 1 /2 c. catsup 1 sm. can crushed pi nea p ple 1 tbsp. soy sauce Trim off all fat from spareribs; cut spareribs into ser­ ving pieces_ Sprinkle each piece with salt. Combine sugar, cornstarch and 1 /2 teaspoon salt in saucepan; stir in vi negar, catsup, pineapple and soy sauce. Cook for about 5 minutes or until sl ightly thickened, stirring constantl y. Arrange half the spareribs in roasting pan; cover with half the sauce. Repeat with remaining spareribs and sauce. Cover pan tightly. Bake in pre­ heated 3 5 0-degree oven for 1 hour and 30 minutes to 2 hours or u ntil done. Yiel d : 5 servings.

Mrs. A lma Irey Rogue River Valley Grange, No. 469 Grants Pass, Oregon

8 pork sausages 1 c. all-purpose flour 1 /4 tsp. salt 1 /4 tsp. pepper 2 eggs 1 /2 c. m i l k

SWEET AND SOU R SPA R E R I BS

Melt small amount of fat in an ovenproof dish in pre­ heated 400-degree oven. Add sausages; prick each sau­ sage several times over top . Bake for 1 0 min utes or u ntil l ightly browned, turning once. Sift flour, salt and p e p per into bowl. Make well in center; add eggs. Beat u ntil smooth, adding enough milk to make th ick bat­ ter. Pour over sausages; bake for 35 to 40 minutes or u n til brown_ Serve at once. Yiel d : 4 servings_ joan M. Ash worth Westboro Grange, No. 77 6 Westboro, Massachusetts

F R ESH CORN-SAUSAGE CUSTARD 1 /2 lb. b u l k sausage 8 ears of corn 4 eggs 1 /2 tsp. salt 1 /8 tsp. pepper 1 tsp. sugar B reak up sausage in skillet; cook until brown. Drain well on paper towels. Cut enough corn from cob to m a ke 2 cups corn and l i quid by ru nning knife down center of each row of corn, then scrape corn and liq­ u i d from cob. Beat eggs in medium bowl , then add s a u sage, corn, salt, pepper and sugar. Mix well . Turn i n to individual custard cups or 1 1 /2-qu art baking dish. Place in pan of hot water. Bake in p reh eated 3 50-degree oven for 35 to 45 minutes for cups or 1 h o u r for baking d ish or u ntil tip of knife inserted in c e n ter comes out clean. Serve h ot. Yiel d : 8 servings.

Photograph for this recipe on page 7 0 7 .

2 lb. sparerib s Salt to taste 2 tbsp. soy sauce 2 tbsp. Worcestershi re sauce 1 /3 c. molasses 1 /2 c. ( packed ) brown sugar 1 /3 c. vinegar 2 tsp. cornstarch Cut through meat between each rib of spareribs; sea­ son spareribs with salt_ Cook spareribs in smal l amount of fat in l arge frying pan until brown; drain off excess fat. Add soy sauce, Worceste rshire sauce, molasses, 1 /2 cup water, brown sugar and vinegar; simmer for 2 hours, adding more water, if needed. Mix cornstarch with 1 /2 cup water until smooth ; stir into sparerib mixture. Cook for 5 min utes longer. Yiel d : 4 servings_ Mattie M. Valline Quincy Grange, No. 990 Quincy, Washington

F RANKFU RTERS AN D CABBAGE CASS E ROLE ( Recipe 50 years old ) 3 tbsp. butter 8 frankfurters 2 c. shredded cabbage 1 med . onion, sliced 2 tsp. flour 1 /2 tsp. salt 1 /2 tsp. pepper 2 c. stewed tomatoes 2 tbsp. catsup

Meats / 73 * * * * ******************************** * Grease 1 -quart baking dish with the butter. Cut frank­ furters in halves lengthwise; arrange, cut side down, in baking dish. Cover with cabbage. Saute onion in small amount of fat for 3 min utes; blend i n flour, salt and pepper. Add tomatoes; break u p tomatoes with spoon.

Si mmer for 3 minutes, stirring constantly. Stir i n cat­ s u p ; pour over cabbage. Bake in preheated 3 50-degree oven for 25 minutes.

M. Miner L edyard Grange, No. 7 6 7 Gales Ferry, Connecticut

MACARON I-FRANKS CASSEROLE

mushrooms. Melt 2 tablespoons butter in sauce p a n .

Add remaining m ush rooms, onion and celery ; coo k , stirring, until onion i s tender. Remove from heat; stir in catsup and ground meat. Divide pastry in hal f; roll out each half on flou red surface into rectangle. Pl ace half the meat m ixture down center of each rectangle to within 1 inch of end. Fold pastry over meat m ix­ ture; seal edges. Fold ends over; seal . Place, seam s i d e down, on cookie sheet. Bake in preheated 3 75-degree oven for 1 hour and 1 5 min utes. Pour reserved m us h ­ rooms a n d l i q u i d into saucepan ; stir i n m i l k. Bring t o a boil. Mix cornstarch with 1 /4 cup water; stir into m i l k mixture. Cook, stirring, until thickened. Sl ice pasties; serve with sauce. Yield: 6 servings.

Mrs. Kenneth L indsey Madison Grange, No. 8 7 9 Madison, Ohio

( Reci pe 35 years old)

1 8-oz. package elbow macaroni

3 tbsp. b utter 3 tbsp. flo ur 2 tsp. salt 1 c. milk 2 eggs, well beaten 2 c. grated Cheddar cheese 1 tsp. dry mustard 1 0 frankfurters Cheese stri ps

Cook macaroni according to package di rections. Melt butter in saucepan. Add flour and salt; blend thor­ oughly. Add m i l k, stirring constantl y ; stir in eggs q u ickly. Cook, stirring, u ntil thick; remove from heat.

Add grated cheese and m ustard; stir until cheese is melted. Add macaroni ; mix wel l . Place half the maca­ roni m ixture in greased baking d ish ; p l ace 6 frankfurt­ ers on macaroni m ixture. Add remaining macaroni mixture; top with remaining 4 frankfu rters. Place strips of cheese on exposed frankfurters. Bake in pre­ heated 3 75-degree oven for 30 minutes. Two tea­ spoons prepared mustard may be su bstituted for dry mustard. Yield: 6 servings.

Pamela Co vington West Suffield Grange, No. 799 Suffield, Connecticut

POL I SH SAUSAGE STEWED I N RED CABBAGE 1 head red cabbage, thinly sliced J ui ce of 2 lemons 1 tbsp. b utter 1 tbsp. flour 1 /2 c. red wine Salt and pepper to taste 1 /2 tsp. Worcestershire sauce Sugar to taste 1 /2 lb. Polish sausage, d iced

Scald cabbage with hot water; drain. Sprinkle with small amount of the lemon juice. Melt butter i n sauce­ pan ; stir in flour, then stir i n wine. Add cabbage, salt, pepper, Worcestershire sauce, sugar and remain i n g lemon juice. Cook over low heat for 1 5 minutes, sti r­ ring freq uently ; remove from heat. Add Polish sausage; cover. Cook for several minutes longer. Place cabbage mixture i n serving d ish ; place sausage on top.

Mrs. Margaret Colson Jefferson Grange, No. 2 0 7 9 Sharpsville, Pennsylvania

VEAL W ITH OYSTERS G ROUND M EAT PASTIES 3 c. flour 1 tsp. salt B utter 2 8-oz. cans m ushrooms 1 tbsp. chopped onion 1 tbsp. mi nced celery 2 tbsp. catsup 1 lb. ground meat 1 /2 c. m i l k 2 tsp. cornstarch Place flour and 1 /2 teaspoon salt in large bowl. Add 1 1 /2 cups butter; cut into flou r with pastry blender.

Stir in j ust enough ice water to moisten ingredients; form into ball . Refrigerate fo r several hours or over­ night. D rain m ushrooms; reserve l i q u id and 1 /4 of the

2 l b . veal , c ut i n thin strips Salt and pepper to taste Flour Lard 1 1 /2 pt. small oysters 1 c. cream Season veal with salt and pepper; dredge with flour.

Fry in enough hot lard to prevent sticking until nearly done. Add oysters; cook u ntil done. Add cream. Mix small amount of flour with water; stir into veal m ix ­ ture. Cook, stirring, until thickened . Yiel d : 6 servi ngs.

This recipe came from Buckeye Cookery, publ ished i n 1 891 .

Mary Braynard Chetco Grange, No. 765 Brookings, Oregon

Poultry

75

Chicken is one of the few foods which is less expensive today than it was years ago. In fact, that which is now everyday fare for us, was once con­ sidered to be strictly a company meal or a Sunday treat. Even on those occasions, the chicken was almost sure to be only a hen which had outlived her usefulness as an egg producer. Some of the most popular chicken recipes, such as chicken pie and chicken soup, were developed as ways to cook one of those older , tough hens, and when made with our more tender . plump chickens of today, tKese recipes are even tastier. In our great-grandmother's time, fried chicken was even more special because a young chi cken was required for thi s dish - the family knew that she was planning a spec i al dinner when great-grandmother killed a fryer.

The turkey can certainly be called the most American of birds; the Pilgrims feasted on them when they celebrated that first important Thanksgiving Day. The woods were full of these robust birds, which had helped to keep the Pilgri ms fed dur ing that difficult first year in New England. Turkey i s sti ll traditionally eaten o n Thanksgiving Day to help u s remember all that we have to be thankful for i n thi s land of plenty. Soon, the settlers learned to make turkey even more delicious and fi lling with the addition of stuffings and gravies, and over the centur ies, endless numbers of i ngredients have made turkey dressing one of the most deli cious and uni que of American foods.

The smaller stout-bodied game birds such as partridges, squab and pigeons were also an early American favorite. A delicious roast duck is elegant and impressive on any occasion. Game birds, unless you have to purchase them, can always be depended upon to make pleasing and thrifty "fami ly-type" dinners, whether served smothered in a warm gravy, baked in the oven,

smoked or spitted o � the grill.

76 / Chicken * ****************** * * * * ************** C H ICKEN AND D RESSI NG SUPPER P I E 1 Ig. hen

6 eggs, wel l beaten

1 c. flour Milk 1 recipe bread dressing Buttered bread crumbs Cook chicken in salted water until tender. Lift out c h i c ken to cool slightly; set broth aside to cool. Re­ m ove skin and bones from chicken; reserve skin. D ice c h i c ken; grind reserved skin through food chopper.

M i x chicken and skin together. Remove fat from cooled broth. Combine eggs and flour; mix until s m ooth. Add 1 cup chicken fat and enough milk to m easure 8 cups mixtu re. Pour i n double boi ler; cook u nt i l sauce is thick, stirring frequently. Let cool. Pre­ pare bread dressing, using chicken broth, giblets, sage a n d seasoning. Spread dressing in buttered l arge baking d i s h . Add layer of sauce; add diced chicken. Cover with remaining sauce; top with buttered cru m bs. Bake i n preheated 375-degree oven until dressing is done and top is browned.

Mrs. john Madison L o wer Naches Grange, No. 296 Yakima, Washington

C H I CKEN AND DUMPLI NGS ( Recipe 75 to 1 00 years old) 1 chicken 2 c. sifted flour 1 /2 tsp. salt 1 tbsp. baking powder 1 tbsp. shortening 1 egg, well beaten 1 1 /2 c. m i l k Simmer chicken i n large kettle filled with salted water u n ti l tender. Set aside. Sift flour, salt and baking pow­ d e r together. Cut in shortening; m ix in egg and m i l k.

Add more flour if dough is too sticky. Roll out on fl ou red board; cut into strips as desired for dumplings.

B r i n g broth with chicken to a boil ; drop dumplings i n to broth. Cook u ntil done. Dumpl i ngs may be dropped into broth from a spoon, if desired.

Mrs. Lelah L. Matlock Beecher Grange, No. 726 Pembine, Wisconsin

C H I CKEN F R ICASSEE ( Reci pe over 50 years old) 4 to 5 lb. chicken Salt and pepper to taste Butter or pork fat 6 cloves Sm. piece of bay leaf (opt.)

Parsley to taste 4 tbsp. flour 1 c. l ight cream 2 egg yolks

Cut chicken into serving pieces; season with salt and pepper. Saute in butter until golden brown. Cover with boiling water; add cloves, bay leaf and parsley.

Sim mer until tender. Remove chicken ; reserve 2 1 /2 broth. Melt 4 tablespoons butter in saucepan. Add flour; stir to m ake smooth paste. Stir in reserved broth; cook for 1 0 m inutes, stirring constantly . M ix cream and egg yol ks together; pour slowly into sauce, stirring constantly. Arrange chicken pieces on platter; po ur sauce around pieces to serve. Brown butter, then stir in 5 tablespoons flou r and brown well , if a brown sauce is p referred .

Robert G. Pro ctor, Natl. Sec. National Grange Washington, D.C.

CH ICKEN MED LEY 2 whole chicken breasts, split, skinned and boned 1 tsp. salt 1 /8 tsp. pepper 2 tbsp. butter 1 4 1 /2-oz. jar m ushrooms w ith l iquid 1 1 /4 c . thick cheese sauce 1 pkg. frozen brocco l i spears 1 /4 c. dry white wine Season chicken breasts with salt and pepper; brown in butter, turning once. Com bine m ushrooms and cheese sauce; pour over chicken. Bake, covered, in preheated 300-degree oven for 45 m i nutes or until tender. Rinse broccoli under running water to remove ice crystals; separate spears carefully with fork. Spl it any large spears for even cooking; drain. Pour wine over chicken ; top with broccoli spears. Cover; bake for 1 5 minutes longer or u ntil broccoli i s tender.

A lice Fetter Progressive Grange Marion, Ohio

CH ICKEN-M USH ROOM CASSEROLE 1 tender roasting chicken 1 /2 c. Crisco Salt and pepper to taste 1 c. hot sweet cream 2 c. chopped m ushrooms 1 tbsp. chopped parsley Clean chicken; split down back. Place, breast side up, in casserole. Spread Crisco over breast; season with salt and pepper. Add a small amount of hot water; cover.

Bake in preheated 400-degree oven for 1 hour. Pour cream over ch icken; sprin kle with mushrooms and parsley. Cover; bake for 2 0 min utes longer or until chicken is tender. Serve hot in casserole. Oysters may be substituted for m ushrooms, if desired.

Sarah Wautier Manteca Dist. Grange, No. 507 Stockton, California

Chicken / 7 7 * * * * ******************************** * CH ICKEN POLENTA 1 fryer or rabbit F lour Oil 3 cans tomato paste 1 1 5-oz_ can to mato puree 1 med_ onion, chopped 3 cloves of garlic, m i nced 1 c_ chopped celery Salt and pepper to taste Italian seasoning to taste 2 c_ polenta or coarse cornmeal Cut chicken into l -inch pieces_ Dredge with flour; brown in oil in large frypan_ Add tomato paste, 3 tomato paste cans water and tomato puree; stir well _ Add onion, garl ic, celery , salt, pepper and Italian sea­ soning. Si m mer for 2 hours, stirring frequently to pre­ vent sticking. Bring 2 q uarts salted water to a boil ; add polenta meal slowly, stirring constantly. Cook until th ickened. Spread polenta in large casserole; pour chicken mixture over all. Bake in preheated 350degree oven for 30 to 45 minutes_ Elizabeth Cooper Humboldt Grange, No. 50 1 Eureka, California

CH ICKEN A LA R E I N E 4 c . chopped cooked broccoli, drained 4 c. chicken broth 2 tbsp. lemon j uice 1 c. chopped m ushrooms 2 c. cooked chicken 1 c . mayonnaise 1 pkg. bread dressing mixture with seasoning Place broccoli in greased baking pan. Combine ch icken broth, lemon j u ice, m ushrooms, chicken and mayon­ naise; pour over broccoli. Sprin kle bread dressing over chicken m ixture; sprinkle seasoning over top of bread dressing. Bake in 3 50-degree oven for 30 to 45 minutes.

Ora R. Saalman Sierra, Ne vada Grange, No. 454 Weimar, California

CH ICKEN ROL L-UPS 3 whole fryer chicken breasts, halved 1 /4 c. chopped cooked shri m p 3/4 c. butter, softened 1 /4 c. chopped green onions 1 /2 tsp. salt 1 /4 tsp. pepper 1 /4 tsp. MSG 1 c. flour 1 1 /4 tsp. baking powder 3/4 c. water 1 qt. cooking oil

Remove skin and bones from chicken breasts; poun d to 1 /4-inch thickness. Combine shrimp, butter, onion s, 1 /4 teaspoon salt, pepper and MSG in bowl ; m ix well.

Divide into 6 portions. Spoon 1 portion into center of each chicken breast; spread to within 1 /2 inch of edge.

Roll up each breast as fo r jelly rol l , starting at narrow end. Secure with toothpicks. Cover; refrigerate for at l east 1 5 minutes. Combine flour, remaining 1 /4 tea­ spoon salt and baking powder in bowl ; stir in water t o make a smooth batter. D i p roll-u ps i n batter. Fry , 2 rolls at a time, in cooking oil at 375 degrees for 1 0 minutes or until golden brown. Drain on paper towel­ ing. Serve warm.

Mrs. Roger Koch Powder River Grange, No. 68 Kaycee, Wyoming

CH ICKEN ROLY-POLY ( Recipe is 1 00 years old ) 1 tsp. soda 1 c. milk 4 c. flour 2 tsp. cream of tartar 1 tsp. salt Cooked chicken, minced Salt and pepper to taste Dissolve soda in milk; combine flour, cream of tartar and salt. Stir m i l k into flour m ixture to m a ke a smooth dough. Roll out on floured board 1 /2 inch thick. Remove any gristle from chicken; season with salt and pepper. Spread over dough ; roll u p as for j e l l y roll. Place o n buttered plate; place plate in steam e r.

Steam ch icken roll for 30 minutes. Slice and serve with gravy, if desired.

Brenda Cookson Sebasticook Grange, No. 306 Veazie, Maine

CH ICKEN STEW ( Recipe about 1 00 years old) 1 5-l b . chicken 1 /4 c. fat or salad oil 1 /2 c. flour 3/4 c. catsup 4 c. boiling water 3 tbsp. lemon j uice 1 tsp_ salt 1 tsp. Worcestershire sauce 1 /2 tsp. pepper Wash, dry and disjoint chicken. Heat fat in kettle ; blend in flour. Stir in catsup, boil ing water, lemon juice, salt, Worcestershire sauce and pepper. Add chic ken ; cover. Sim mer for 3 hours or until chicke n is tender. Serve with cornmeal m ush or rice.

Mrs. W.e. Harris, State Master 's Wife Elmira Grange, No. 523 Portland, Oregon

78 / Chicken

* ****************** * * * * ************** CH ICKEN SOU F F LE 3-lb_ chicken, cooked 6 slices bread, cut in l -in. cubes 1 /4 c. chopped green pepper 1 sm. onion , chopped 1 /2 c. chopped celery 1 /2 c. mayonnaise Salt and pepper to taste 3 eggs 1 1 /2 c. milk or chicken broth 2 slices b uttered bread, cut in 1 /2-in. cubes 1 1 /4 c. thick white sauce with chopped mushrooms Grated cheese (opt.)

R e move skin and bones from chicken; cut up as de­ sired for salad. Arrange half the plain bread cu bes in 2 - q uart rectangular Pyrex baking dish. Com bine ch i c ken, green pepper, onion, celery, mayonnaise, salt and pepper; mix wel l . Spread over bread cu bes. Top with remaining plain bread cubes. Com bine eggs and m i l k, mixing wel l ; pour over bread cu bes and chicken.

Cover; let stand overnight i n refrigerator. Sprin kle but­ te red bread cubes over top of casserole; spread sauce carefully over bread cubes. Bake i n preheated 350degree oven for 50 m i n utes. Spri n kle grated cheese over top ; bake for 1 0 min utes longer or until done.

Mrs. Lloyd D. Wyant Castile Grange, No. 7 0 7 7 Castile, New York

CHICKEN STRATA 1 /2 c. diced onion 1 /2 c. d iced celery 1 /2 c. diced green pepper 2 to 3 c. diced chicken 1 /2 c. mayonnaise 1 1 /2 tsp. salt 1 /2 tsp. pepper 8 slices bread, cubed 2 eggs, wel l beaten 1 1 /2 to 2 c. chicken broth 1 1 /4 c. thick white sauce with chopped mushrooms Com bine onion, celery, green pepper, chicken , mayon­ n aise, salt and pepper; toss carefully. Arrange bread c u bes in baking dish ; spread chicken mixture over top.

M i x eggs and broth together; pour evenly over c h i c ken. Chill overnight. Spread white sauce over c h i c ken mixture. Bake in 350-degree oven for 1 hour or u ntil heated through and bubbly. Freezes wel l .

Y i e l d : 6 servings.

L eone Thies Trentwood Grange, No. 7 056 Spokane, Washington

CH I CKEN SPAGHETT I 1 4 to 5-lb. stewing chicken, d isi oi nted 1 /4 c. chicken fat or shortening

1 green pepper, chopped 1 onion, mi nced 1 veal kn uckle, cracked (opt.)

1 1 /2 tsp. salt 1 qt. boil ing water Dash of paprika 1 /3 c. diced pi mento � lb. spaghetti 2/3 c. chopped pitted ripe or green olives 1 /2 lb. grated American cheese Brown chicken in hot fat. Add green pepper and onion; saute u ntil golden brown. Place chicken mix­ ture and veal knuckle in kettle. Add salt and boil ing water; simmer for about 3 hours or u ntil ch icken is fork tender. Do not boil. Cool ; remove ch icken. Mea­ sure broth ; add water to measure 2 cups liquid, if needed. Remove bones from ch icken. Return chicken and 2 cups broth to kettle ; add paprika and pimento.

Cook spaghetti according to pac kage d i rections; drain well . Add spaghetti, olives and half the cheese to chicken mixture; toss wel l . Cook over low heat for about 5 min utes or u ntil cheese is melted. Top with remaining cheese; serve i m mediately. Freezes well .

Chicken and veal can be cooked overnight i n crock pot, if desired. Yiel d : 8-1 0 servings.

Mrs. Peter Meike Powder River Grange, No. 68 Kaycee, Wyoming

G I BLET F I LLING 1 lb. chicken gizzards 3 chicken livers 6 to 8 chicken hearts 1 c. chopped celery 3/4 c. chopped onions 1 /2 loaf rye bread 3 eggs 1 tsp. salt 1 /4 tsp. pepper 1 tsp. sage Boil gizzards, l ivers and hearts until tender; let cool.

F orce gizzards, livers, hearts, celery and onions through food grinder. Soak rye bread in water.

Sq ueeze out excess water; pull bread apart. Com bine bread and ground mixture; add eggs and seasonings.

Mix wel l . Spread in greased baking pan. Bake in pre­ heated 3 50-degree oven for about 30 min utes or until done.

Mrs. Beatrice Waibel Big Creek Grange, No. 7 559 Lehighton, Pennsylvania

EASY CH I CKEN CASSEROLE 2 1 /2 c. chicken broth 2 eggs, slightly beaten 1 /2 loaf bread, cubed 1 tsp. salt 1 /2 c. d iced celery, sauteed

Chicken / 79 * * * * ******************************** * 2 tbsp. mi nced onion (opt.)

2 c. cubed cooked chicken Chicken gravy Combine chic ken broth , eggs and bread cubes; mix well . Add salt, celery and onion; fold in chicken. Pour into well -greased casserole. Bake in preheated 300degree oven u ntil done. Serve with chicken gravy.

Carrie Morse Locke Grange Moravia, New York

SAUTEED CHICKEN LIVERS AND MUSH ROOMS 1 8 chicken livers 1 /4 l b . sliced mushrooms 1 tbsp. minced green pepper 1 tbsp. minced parsley 1 tbsp . mi nced onion 1 /4 c. butter 1 tbsp. flour 1 /2 c. d ry white wine 1 /2 c . rich chicken broth Pinch of thyme Salt and pepper to taste Saute chicken l i vers, m ushrooms, green pepper, parsley and onion in butter over low heat for about 4 minutes, stirring frequently. Sprinkle flour over to p; cook and stir until l ightly browned. Add wine and chicken broth gradual l y , stirring constantly. Stir in thyme, salt and pepper. Cover; simmer for 1 0 to 1 5 minutes, stirring occasionally. Serve immediately with boiled rice or on triangles of hot buttered toast.

gradually to rapidly boiling water so that water con­ tinues to bo il. Cook, uncovered, u ntil tender, stirring occasionally. D rai n in colander. Return noodles to pan; stir in cheese, chopped parsley and remaining 2 tablespoons butter. Toss until well m ixed. Place i n serving bowl. S poon sauce over noodles t o serve_ G a r­ nish with parsley. Yield: 6 servings.

From a Grange Friend

Photograph for this recipe above.

PARSL I E D NOODLES WITH CH ICKEN AND HAM SAUCE 4 tbsp. butter 1 /2 c. chopped onion 1 sm . garlic clove, crushed 1 1 /4 c. thick cream of celery sou p 1 c. 1 -in. chunks cooked chicken 3/4 c. 1 -in. chunks cooked ham 3/4 c . milk 2 tsp. prepared mustard 1 /4 tsp. rosemary, crushed 8 oz. fine egg noodles 1 tbsp. salt 3 qt. boiling water 1 /2 c. shredded Cheddar cheese 1 /4 c. chopped parsley Parsley for garnish Melt 2 tablespoons butter in med ium saucepan. Add onion and garlic; saute over medium heat for abou t 5 m i nutes or until onion is tender, stirring constantly.

Stir in soup, ch icken, ham , m i l k, mustard and rose­ mary; cook over low heat u ntil heated through, stir­ ring constantly. Keep warm. Add noodles and salt

CH ICKEN AN D HOM EMADE NOODLES 2 c. flour 2 eggs 2 tbsp. milk or cream Salt 1 stewing chicken Pe pper to taste Sift flour in bowl ; make well in center. Stir eggs, m i l k and 1 /2 teaspoon salt together with fork until partia l l y com bined. Pou r in wel l ; stir with fork t o make a stiff dough_ Roll out thin on floured board; let dry for 1 to 2 hours. Cook chicken in boiling, salted water u n til tender_ Lift from broth; remove skin and bones from chicken. Return chicken to broth_ Cut noodle dough into 3-inch strips; stack and slice thin, using sharp knife. D rop noodles into boiling broth ; season broth to taste_ Add more water, if needed. Sim mer, covered , for 1 5 minutes or until noodles are tender, stirri ng occasionall y _

Mrs. Doris Fry Pavillion Grange, No. 49 Riverton, Wyoming

80 / Chicken * ****************** * * * * ************** NooD LE·CH ICKEN CASSEROLE Salt 8 oz. medium egg noodles 1 4-oz. jar pimentos 1 1 4-oz. can artichoke hearts 1 c. chopped onions 2 tbsp. butter 1 med . green pepper, chopped 1 1 /4 c. thick white sauce with chopped mushrooms 1 c. sour cream 1 /4 tsp. pepper 2 c. cubed cooked chicken 2 c. cubed cooked ham 1 c. ripe or pimento-stuffed olives, halved 1 /2 c. buttered bread crumbs Grated Parmesan cheese A d d 1 tablespoon salt to 3 quarts rapidly boil ing w ater; add noodles gradually so that water continues to boil. Cook, uncovered, stirring occasionall y , until ten de r; d rain in colander. Drain pimentos; dice. Drain artich o ke hearts; cut each in h alf. Saute onions in but­ te r until tender. Stir in green pepper; cook for 1 min· ute longer. Blend mushroom sauce, sou r cream, 1 1 /2 teaspoons salt and pepper in large bowl . Add noodles, onion mixture, chicken, ham , olives, pimentos and ar­ tichoke hearts; mix gently. Spoon into buttered 3·q uart casserole; sprinkle buttered crumbs around e dge. Bake in preheated 325-degree oven for about 1 hour; serve with Parmesan cheese.

Pho tograph for this recipe on page 2 70.

S H E RR I E D CHICKEN AND NOODLES ( Recipe over 40 years old) 5 chicken breasts

1 sm. onion, m inced 2 carrots, chopped fine 3 stalks celery, chopped fine 1 lb. wide noodles 1 /4 c. butter 2 tbsp. flour 1 /2 c. heavy cream 2 c. cheddar cheese 1 /4 c. sherry Salt and pepper to taste Bread crumbs Pl ace chicken breasts, onion, carrots and celery in l a rg e saucepan; cook until chicken is tender. Remove ch i c ken breasts; reserve broth. Cook noodles in reo served broth until all broth has been absorbed. Melt butter in saucepan; stir in flour to make a smooth paste. Stir in cream, cheese, sherry and seasonings; coo k until smooth and thick. Remove bones and slice ch i c ken breasts. Place layer of noodles in casserole; top with layer of sl iced ch icken. Repeat layers until all i n g redients are used. Pour ch eese sauce over chicken; s p r i n kle crumbs over sauce. Bake in preheated 3 50d e g ree oven for 30 minutes or until heated through

and bubbly. Turkey may be substituted for chicken, if desired.

Doris S. White, P.M. Chequesset Grange, No. 3 72 Wellfleet, Massachusetts

OVEN·FRIED H E RB CHICKEN 2 c. Rice Chex, crushed 1 /4 c. flour 1 tsp. salt 1 /2 tsp. marjoram 1 /4 tsp. pepper 1 chicken , d isjointed Combine crushed Rice Chex, flour, salt, marjoram and pepper; m ix well . Place in paper bag. Add chicken pieces, one at a time; shake to coat well . Pl ace chicken, skin side down , on cookie sheet. Bake in pre­ heated 400·degree oven for 30 mi nutes. Turn; bake for 30 m i nutes longer.

Mrs. William Bivins Manatee Grange, No. 7 79 Ellenton, Florida

CH ICKEN·MUSHROOM CASSE ROLE 1 c. broken wide noodles 2 c . diced cooked chicken 1 c . bread crumbs 1 c. grated cheese 1 /4 c. chopped green pepper 2 tbsp. chopped pimento 1 sm. can mushroom pieces (opt.)

1 tsp. salt 1 /4 c. melted butter 2 eggs, slightly beaten 1 1 /2 c. milk 1 1 /4 c. thick white sauce with cho pped mushrooms Com bine all ingredients except sauce; toss carefu l l y .

Place in buttered baking dish . Bake in preheated 350·degree oven for 1 hour or until heated through and bubbly. Serve with hot mushroom sauce.

Ethel Smith Forest City Grange, No. 288

CREAMY CHICKEN P I E ( Recipe over 1 00 years old) 1 Ig. or 2 sm . ch ickens 3 tbsp. melted butter 3 tbsp. flour Salt and pepper to taste 3 c. warm chicken stock 1 c. cream Batter Stew ch icken until tender; remove bones. Place chicken in baking dish. Combine butter, flour, salt and

Chicken / 8 1 * * * * ******************************* * * pepper; mix wel l . Stir in stock to make a smooth mix­ ture; stir in cream. Pour over chicken; spread Batter over top. Bake in preheated 400-degree oven until golden brown and bubbly.

BATT E R 2 c. flour 1 tsp. salt 2 tsp. baking powder 2 tbsp. melted butter 1 egg, well beaten 1 c. milk Sift flour, salt and baking powder together. Add re­ maining ingredients; mix until smooth.

Olive Ridenour Quaker Grange, No. 1926 Vandalia, Ohio

VE RMONT CH I CKEN P I E ( Recipe over 1 00 years old) 1 chicken 2 tsp. salt 3 celery stalks with tops 1 med. onion 7 tbsp. flour Biscuits Place chicken in kettle; cover with water. Add salt, celery stalks and onion; bring to a boil. Simmer until chicken is tender. Lift out chicken; reserve broth. Re­ move bones from c h icken ; cut into rather large pieces.

Place in casserole. Strain reserved broth. Mix a small amount of cold water with flour to make a smooth paste. Stir in 3 1 /4 cups strained broth ; pour over chicken. Cover top with Biscuits. Bake in preheated 400-degree oven for 30 minutes or u ntil done.

B I S C U I TS 1 c. flour 1 1 /2 tsp. baking powder 1 /4 tsp. salt 5 tbsp. shortening 4 to 5 tbsp. milk Sift flour, baking powder and salt together. Cut in shortening; mix in milk to make a soft dough. Pat out on floured board; cut into biscuits.

Mrs. William R. Thompson Mt. Pleasant Grange, No. 1 68 7 Mercer, Pennsylvania

C H I CKE N-ALMON D CASSE ROLE ( Recipe 65 years old) 1 5-lb. stewing chicken 2 stalks celery, chop ped 2 med. carrots, chopped 1 med. onion, chopped Salt and pepper to taste 2 c. cooked rice 1 /4 c. chopped mushrooms 1 /4 c . chopped red sweet pepper

1 c. slivered blanched almonds 2 tbsp. b utter 2 tbsp. flour 1 /4 tsp. marjoram 1 /4 tsp. thyme 1 /2 c. dried bread crumbs Place chicken in kettle ; add 8 cups water, celery, car­ rots, onion, salt and pepper. Bring to a boil ; sim mer until chicken is tender. Lift chicken from broth ; re­ serve broth and vegetables. Remove skin and bon es from chicken; chop chicken. Combine chicken, rice, reserved vegetables, m ush rooms, red sweet pepper a n d 3/4 cup almonds. Stir 2 cups reserved broth gradually into flour in saucepan to make a smooth mixture.

Cook until thick, stirring constantly. Stir in marjoram, thyme and more salt, if needed. Combine sauce with chicken mixtu re ; place in heavy 1 1 x 7-inch ba ki n g pan. Sprinkle with bread cru mbs and remaining 1 /4 cu p al monds. Bake in 3 75-degree oven for 1 h o u r or until heated through and bubbly.

Mrs. Elmer McCully Winona Grange, No. 1 038 Endico tt, Washington

CH I CKEN-VEGETABLE BAKE 1 fryer, disjointed Butter 1 /2 c. chopped onion 1 /2 c. chopped carrots 1 /2 c. chopped celery 1 /2 c. rice 2 c. fine dry bread crumbs 2 c. boiling water Fry chicken in butter until l ightly browned ; place i n 3-quart casserole. Saute onion, carrots and celery i n pan drippings until lightly browned ; spoon over chicken. Sprinkle rice and bread crumbs over vege­ tables; pour water over top. Bake, covered, in 3 2 5degree oven for 1 to 2 hours or u ntil chicken is tender.

Doro thy E. Race Grandview Grange, No. 1 5 1 Denver, Colorado

COMPANY CH I CKEN SQU ARES 9 slices bread, cubed 3 c. chicken broth 4 c. cooked chicken 2 c. cooked rice 2 tsp. salt 4 eggs, well beaten Soak bread cubes in broth in mixing bowl. Add chicken, rice and salt; mix wel l . Stir in eggs. Place in greased 1 3 x 9 x 2-inch baking dish. Bake in 3 2 5degree oven for 1 h ou r or until firm. Cut in squares; serve immediately. Serve with m ushroom sauce, if desired.

Mrs. Lawrence Snyder New L ondon Grange, No. 2401 New London, Ohio

82 / Chicken * ****************** * * * * ************** D E L ICIOUS CH ICKEN CASSEROLE 1 c. cooked rice 2 c. diced cooked chicken , turkey or ham 1 c. cream of chicken soup 1 c. d iced celery 3/4 c. mayonnaise 3 hard-cooked eggs, chopped 1 tbsp. lemon j uice 1 tbsp. grated onion 1 /2 tsp. salt 1 c. buttered corn flakes Com bine all ingredients except corn flakes; pl ace in 2-q uart casserole. Sprinkle corn flakes over top. Bake in preh eated 350-degree oven for 1 hour or until heated through. Serve immediately.

Mrs. Leon Wayand, Women 's A ctivity Chm. L ouisville Grange, No. 7 3 7 0 Morris, New York

EASY CURRIED CHI CKEN

IND IAN CH I CKEN CU RRY 1 /2 c. minced onion 5 tbsp. butter 6 tbsp. flour 2 1 /2 tsp. curry powder 1 1 /4 tsp. salt 1 1 /4 tsp. sugar 1 chicken bouillon cube 1 c. bo iling water 2 c. milk 4 c. cut-up chicken 1 tsp. lemon juice 6 c. cooked rice Chopped salted peanuts Saute onion in butter in top of double boiler over direct heat until tender. Stir in flour, curry powder, salt and sugar. Dissolve bouillon cube in boiling water and m i l k; stir into on ion mixture. Cook over boiling water, stirring, until smooth and thick. Add chicken and lemon juice; heat through . Serve over rice; sprin· kle peanuts over top .

Helan A . Higgins Minerva Grange, No. 383 L e vant, Maine

( Recipe 25 years old) 1 c. chopped celery 1 /2 c. chopped onion 3 tbsp. butter 2 tbsp. flour 1 tsp. curry powder 1 /2 tsp. salt Dash of pepper 1 1 /2 c. chicken broth 2 c. diced cooked chicken H ot buttered rice Saute celery and on ion in butter until tender. Blend in flo u r, and seasonings. Add broth; coo k, stirring con· stantly, until thick and smooth. Add ch icken; cook until heated through. Serve over rice.

Susan Zimmerli Hubbard Grange, No. 8 7 4 Park Rapids, Minnesota

O RANGE-GLAZED CH ICKEN AN D RICE pkg. Uncle Ben's long grain and wild rice mix 1 /2 c. hot water broiler chicken, disjointed 1 /3 c. orange j uice con centrate 1 /4 c. honey Pour rice mixtu re into greased casserole; pour hot water over rice. Arrange chicken pieces on top of rice, ski n side up. Combine orange juice concentrate and h o n e y ; pour 1 /2 of the mixture over ch icken. Bake, uncovered, in preheated 350·degree oven for 1 hour, basting with remaining orange ju ice mixtu re occasion· al l y . Add water to chicken while baking, if needed.

Mrs. Gerald Hartmann Ohio Grove Grange, No. 7 842 Sycamore, Illinois

PARTY CHICKEN LOAF 5 c. diced chicken 2 c. cooked ri ce 4 c. bread crum bs 1 /3 c. minced celery 1 /4 c. pimento 1 tbsp. minced onion 3 eggs, beaten 2 tsp. salt 3 tbsp. poultry seasoning 2 1 /2 c. chicken broth Mix chicken, rice, bread crumbs, celery, pimento and onion together. Add remaining ingredients; mix well .

Spread in baking pan. Bake in 350-degree oven fo r 55 minutes or u ntil done. Pour m ushroom sauce over each serving, if desired.

Mrs. A lvin Stoll Platte Valley Grange, No. 455 Kersey, Colorado

ITALIAN-BA RBECUED CH ICKEN 1 8-oz. bottle Italian dressing 2 tbsp. chopped scallions or green onions 2 tbsp. Dijon m ustard 1 /4 c. dry white wine 2 fryers, quartered 1 /2 tsp. salt Mix Ital ian dressing, scal l ions, mustard and wine in large bowl . Add chicken quarters; turn to coat with dressing. Cover; refrigerate for at l east 2 hours. Re­ move chicken from m arinade; reserve marinade. Sprin­ kle chicken with salt; place, skin side up, on grill 3 to

Chicken / 83 * * * * ** ***************** ************ * * 6 inches from heat. Cook over l ow coals for 1 h ou r to 1 hour and 1 5 m i n utes or u ntil tender, turning and basting occasi onal ly with reserved marinade. Leg should twist easily out of thigh joint and chicken should be fork tender when done. Yiel d : 8 servings.

Photograph fo r this recipe on page 36.

DI FFERENT SCALLOPED CHICKEN 9 c. broth 1 /4 c. flour 4 c. coarsely c ubed chicken 1 loaf bread, cubed 1 sm. onion, chopped Salt and pepper to taste 1 /4 tsp. soda 2 eggs Pour 4 cups broth in large saucepan. Mix part of the broth with flour to make a smooth paste. Stir flour mixture into broth . Add chicken; bring to a boi l , stir­ ring constantly. Set aside. Com bine bread cubes, onion, salt, pepper, soda and eggs in mixing bowl . Add 5 cups h ot broth ; mix wel l . Add more broth if dressing seems dry. Spread chicken mixture in shal low baking pan ; cover with d ressing. Bake in preheated 350-degree oven for 40 minutes or until bu bbly and dressing is l ightly browned.

Mrs. Esther Simmons Sonora Grange Malcom, Io wa

STUFFED D RUMSTICKS

Remove bon'es from chicken legs and thighs, keeping meat in one piece. Saute celery and onion in 2 table­ spoons hot fat in heavy skillet ; add poultry seasoning.

Rub inside of ch icken pieces with salt and pepper; place 1 spoonful stuffing in each piece. Roll edges of chic ken over stuffing; fasten with toothpicks. Dip in egg; dredge with bread cru m bs. Saute in 1 /4 inch hot fat in ski l l et until brown. Cover; coo k slowly for 25 to 30 min utes or until chicken is tender.

From a Grange Friend

1 c. d ry white wine 1 /4 c. lemon j uice 2 tbsp. red wine vinegar 5 tbsp. salad oil 2 Ig. garlic cloves, crushed

Combine wine, lemon juice , vinegar, 2 tablespoons salad oil, 1 garlic clove, tarragon, Beau Monde Season­ ing and 1 /2 teaspoon salt in a large bowl. Add chic ken; tu rn to coat wel l . Cover; chill for at least 6 hou rs or overnight, turning chicken occasionally. Grill c h i c ken about 4 to 5 inches from med i u m coals for abo u t 45 to 60 minutes or u ntil chicken is tender, tu rning with tongs occasionally and basting frequently with mari­ nade. Heat remaining 3 tablespoons oil on gril l i n l arge ovenproof skillet. Add onions, zucchini and rema i n ing garlic clove; saute for about 5 to 7 minutes or u ntil zucch ini is crisp-tender, stirring constantly. Stir in but­ ter, remaining 3/4 teaspoon salt and white pepper.

Add tomato wedges; cook just until tomatoes are heated through , stirring occasionally. Arrange ch i c ken on large serving platter; arrange vegetables arou nd chicken. Chicken may be pl aced on broiler pan rack and broiled 3 to 5 inches from source of heat for 45 minutes or u ntil tender, turning occasional l y and brushing frequently with marinade. Vegetables m a y be cooked on top of range over med ium heat.

Photograph for this recipe below.

4 chicken legs and thighs 1 c. chopped celery 1 /2 c. cho pped onion 1 /4 tsp. poultry seasoning 1 tsp. salt 1 /4 tsp. pepper 1 egg, slightly beaten Fine bread crumbs

TARRAGON CHICKEN

1 1 /2 tsp. Spice Islands tarragon , crushed 1 tsp. Spice Islands Beau Monde Seasoning 1 1 /4 tsp. salt 1 3-lb. fryer, d isjointed 3 c. small whole frozen onions, thawed 3 med. zucchi n i , cut into strips 2 tbsp . butter 1 /8 tsp. white pepper 2 med . tomatoes, cut into wedges

84 / Chicken ******************* * * * * ***** ********* A U NT MARGARET'S CH ICKEN LOAF ( Recipe 75 years old) 1 Ig. stewi ng hen Chopped o nion Chopped celery 1 sm. loaf stale bread, cubed 1 /2 tsp. sage Salt 1 /2 tsp. pepper 1 /2 c . melted butter 3/4 c. flour 6 eggs, beaten Place chicken in kettle; add 1 1 /2 to 2 quarts water and chopped onion and chopped celery, as desired, for flavor. Cook until tender. Lift from broth ; reserve bro t h . Remove bones from chicken ; cut in pieces.

Com bine bread cubes, sage, 1 /4 teaspoon salt, pepper, 2 tablespoons chopped onion and 2 tablespoons cho p ped celery in mixing bowl. Add as m uch reserved broth as needed for desired moistness. Spread in oiled 10 x 1 5-inch baking pan; cover with chicken. Com bine butter and flour i n large saucepan ; stir until smooth.

Sti r in 4 cups hot reserved chicken broth ; add 1 tea­ spoon salt. Cook over medium heat u ntil custard is th i c k and smooth, stirring constantly. Sti r part of the hot c ustard into beaten eggs; sti r egg m ixture into hot custard . Mix wel l . Pour over chicken. Bake i n pre­ heated 3 50-degree oven for 45 to 50 min utes or u ntil heated through and custard is set. Cut in wedges to serve. Slice col d chicken loaf thin to serve, if desired.

3 75-degree oven for 45 minutes. Uncover; bake for 3 0 min utes longer or until chicken tests done.

Florence Goff Whitethorn Grange, No. 792 Whitethorn, California

PART R I DGES W ITH CABBAGE 2 partridges, dressed Salt and pepper to taste 1 Ig. apple, cored, peeled and diced 3 stalks celery, diced Butter 2 slices bacon or salt pork 1 Ig. onion quartered 1 head cabbage, q uartered and cored Flour Rinse cavities of partridges with cold water; drain well.

Season partridges, inside and out, with salt and pep­ per. Combine apple and celery for dressing. Fill cavi­ ties with d ressing; secure openings. Rub partridges with butter; place in deep roasting pan. Arrange 1 ba­ con slice over breast of each partridge; place onion quarters i n pan . Bake i n preheated 3 50-degree oven for 45 m inutes. Place cabbage in boiling water; cook until partially tender. Drain wel l . Place cabbage i n pan around partridges; bake for 45 minutes longer or until tender. Remove partridges and cabbage to platter. Stir enough flour into pan d ri ppings to make a smooth paste. Add water; cook and stir until gravy is thick.

Bee Bury Whitethorn Grange, No. 792 Whitethorn, California

SW EET AND SOU R BAKED CH ICKEN ( Re ci pe 25 years old) 1 /2 c . chopped onion 1 /2 c. coarsely chopped green pepper 1 /2 c. coarsely chopped carrots 1 /4 c. butter 3/4 c. catsup 1 c. pineapple juice 2 tbsp. vinegar 1 /4 c. (firmly packed) brown sugar 2 tsp. soy sauce 1 /2 tsp. garlic salt 1 /4 tsp. salt 1 /4 pepper Dash of ginger 1 c. pineapple chunks 1 3 ·lb. fryer, cut up Sau te onion, green pepper and carrots in butter for about 5 minutes. Stir in catsu p, pineapple juice, vine­ gar, brown sugar, soy sauce, garlic salt, salt, pepper and ginger; bring to a boi l . Add pineapple c h u n ks.

Arrange chicken, skin side up, in baking pan. Pou r pineapple mixture over top ; cover. Bake in preheated

Mrs. Helen A. Robbins Saratoga Grange, No. 7 209 Schuylerviffe, New York

ROAST P IGEONS ( Recipe over 80 years old) Young pigeons, dressed Butter Cayenne pepper Pat pigeons dry ; truss wings. Dip 1 small pat of butter for each pigeon in cayenne pepper; pl ace inside cavi· ties. Secure openings. Bake in preheated 400-degree oven for 30 minutes or until tender. Serve with brown gravy and garnish with watercress or parsley, if de­ sired. Bread dressing seasoned with nutmeg, apples or 3 oysters for each pigeon may be used as stuffing, if desired.

Mrs. F. R. Olin Windsor Grange, No. 49 7 Windsor, Ohio

ROAST STU FFED D UCK 1 5 to 6-lb. d ressed d uck with giblets 1 /2 lb. mushrooms, coarsely chopped 4 green apples, cored and sliced 1 1 /2 c . halved and seeded sweet grapes

Turkey / 85 * * * * ******************************** * 2 c. chopped unblanched h azelnuts 1 tsp. salt 2 c. apple cider Place giblets i n saucepan; cover with water. Cook for 30 minutes. Drain, reserving 1 /2 cup l i q u i d ; chop gib­ lets. Combine m ushrooms, apples, grapes, h azelnuts, salt, chopped giblets and reserved l iquid; m ix wel l .

Stuff n e c k 'and body cavities o f d u c k with m ushroom mixture ; secure openings. Prick skin on all sides of d uc k; place in baking pan, breast side up. Bake i n ,Preheated 400-degree oven for 1 hour, pricking skin and basting with cider every 20 minutes. Reduce oven temperature to 350 degrees; bake for 2 hours longer, pricking skin and basting with cider and pan drippings every 20 m inutes.

Evelyn M. Delamarter Georgetown Grange, No. 1 540 Earlville, New York

STU FFED BRAISE D YOUNG TU RKEY GOND RECOURT 1 turkey liver, chopped

6 chicken livers, chopped

2 tbsp. m inced parsley 2 tbsp. minced chives 2 tbsp. minced shallots 2 tbsp. chopped fresh m ushrooms 2 tbsp. (heaping) turkey fat, melted 3 c. fresh bread crumbs 1 /2 c. (scant) chopped onion 1 /4 c. chopped green celery leaves 3 tbsp. brandy Salt and pepper 1 8 to 1 O·lb . young turkey Olive oil 2 c. dry white wine 1 sm. clove of garlic 5 or 6 slices onion 1 c . (scant) double-strength chicken consomme 6 whole m ushrooms 1 2 black olives 1 c. hot chicken consomme 1 tbsp. (scant) flour 1 tbsp. (scant) butter 1 tsp. chopped orange rind, parboiled 2 tbsp. red currant jelly Com bine chopped l ivers, parsley, chives, shallots, c h op ped m ushrooms, turkey fat, bread crumbs, chopped onion, celery leaves, brandy and salt and pepper to taste. Force stuffing mixture through food chopper at least 3 times or until smooth and fine. Pat turkey dry; rub with salt and pepper. Grease turkey with olive oil; stuff cavity with d ressing. Secure opening. Sear turkey on all sides over med i u m heat until golden brown. Place i n roaster; add 1 cup wine, garlic, onion slices and salt and pepper to taste. Pou r in double-strength consomme; cover tightl y . Bake i n preheated 3 50-degree oven for 1 hour. Remove cover;

add m ushrooms, olives and remaining 1 cup wi n e quickly. Cover; bake for 1 hour longer or until turkey is done. Remove turkey, m ushrooms and olives to platter; keep warm. Strain l iquid from roaster i n to saucepan; remove all fat. Cook over h igh heat u n t i l sauce is reduced t o smallest possible quantity. A d d h ot consomme; bring to a boi l , stirring and scraping b o t­ tom of saucepan. Mix flour and butter together u n t i l well com bined. r:"ce i n boiling sauce; sim mer f o r 5 m inutes or u ntil thickened, stirring constantly. D r a i n orange r i n d wel l . Stir orange rind a n d j e l l y into sau c e ; serve i mmediately.

From a Grange Friend

STU FFED TU RKEY LOAF 2 eggs, beaten 2/3 c. evaporated m i l k 1 /3 c. chicken or turkey broth 1 1 /2 c. soft bread crumbs 2/3 c. finely chopped celery 1 /2 c. chopped onion 2 tbsp. chopped pimento Dash of pepper Dash of rose mary 4 c. coarsely ground turkey Rice Stuffing M ushroom Sauce Com bine eggs, m i l k, broth, bread crum bs, celery , onion, pimento and seasonings. Add turkey ; mix wel l .

Pat half the m ixture in 8 x 8 x 2-inch pan. Spread Rice Stuffing over turkey m ixture. Pat i n remaining tu rkey mixture. Bake at 350 degrees for 45 m inutes or until center of loaf is firm. Cut into squares; serve with Mushroom Sauce.

R I C E STU F F I NG 1 /2 c. brown rice 1 c. chicken broth 1 /2 c. chopped onion 1 /3 c. chopped celery 'l. tbsp. butter 1 egg, beaten 1 /2 tsp. salt 1 /2 tsp. sage Cook rice in broth in covered saucepan until rice i s done. Saute onion and celery i n b utter until tender.

Combine rice, onion, celery, egg and seasonings; m i x wel l .

M US H ROOM SAUCE 1 c. sour crea m 1 1 /4 c. thick white sauce with chopped mushrooms 1 /2 tsp. paprika Com bine sour cream and white sauce in saucepan. Add paprika; heat through.

R uth W. O 'Neale Rubidoux Grange, No. 6 1 1 Riverside, California

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87

When the earliest settlers arrived in our country, the waters were teeming with fish of every variety, the shores were dotted with great oyster beds, the beaches contained vast amounts of clams, and the reefs yielded lobsters as large as 25 pounds. The abundance of good fish that awaited our forefathers was reason enough for devising simple ways to prepare them. It was then that people first realized how delicious fresh fish could be when taken straight from the water and cooked over a campfire.

Even though the current supply of seafood is not quite as great as it was in earlier times, everyday more Americans are discovering how much fun fishing as a sport can be. Seafood, one of the most popular foods served in this country, is one of the few kinds of wildlife that almost everyone enjoys eating. Besides being high in nutritional value, it is a fine food for even the most weight-conscious individuals.

Salmon has always been a favorite in this country. Nothing is more pleasing than freshly caught salmon which has been broiled in lemon juice and butter.

The versatility of salmon is reflected in the number of mouthwatering recipes which our Grange members have contributed. By combining a single can of salmon with other ing redients, one can feed an entire family.

Shrimp and oysters are also most desirable on the American's table. Like salmon, there are a variety of ways to serve them including salads, creamed dishes and casseroles, as well as alone. While each region of the United States has its own characteristic seafood and own method of preparation, we are no longer limited only to the type of fish available close to home.

For a thrifty, yet elegant dish, make seafood an important part of your next meal.

88 / Seafood * ****************** * * * * ************* * CLAM-CORN CASSEROLE

EASY CLAM CASSEROLE

1 7-oz. can clams Milk 3 eggs, beaten 1 c. bread crumbs 1 12 c. cracker crumbs 1 c. cream -styl e corn 1 tbsp. melted butter Dash of cayenne

1 egg, well beaten 1 can mi nced clams and j uice 1 14 c. b utter 1 c. cracker crumbs 1 c . warm m i l k 1 14 tsp. salt Dash of pepper

Drain and reserve l iquid from cl ams. Add enough milk to make 1 cup liquid. Combine with beaten eggs. Add c l a ms, crumbs, corn, butter, cayenne and m i l k to cover; pour into greased casserole. Bake at 375 degrees for 45 m inutes or u ntil firm.

Combine egg, cl ams and juice in medium bowl ; m ix well . Add remaining ingredients; mix well . Turn into casserole. Bake in 3 50-degree oven for about 40 min­ utes or until set. Yiel d : 3-4 servings.

Hester Gilpatric West Minot Grange, No. 42 A uburn, Maine

L uella M. Bain Tuftonboro Grange, No. 7 42 Tuftonboro, New Hampshire

FAM I LY CLAM CASSEROLE

C LAM FRITTERS

2 c. milk 2 c. crumbled saltines 2 7-oz. cans minced clams 4 eggs, well beaten 1 14 c. minced onion 1 14 tsp. pepper

1 pt. clams, shucked 2 tbsp. flour 1 tsp. baking powder 1 tsp. sugar Salt and pepper to taste 1 12 c. rolled cracker crumbs 2 eggs, beaten D rain clams, reserving juice. Remove and d iscard stomachs, then chop the remaining clam meat. Sift the fl our, baking powder, sugar and seasonings over the c racker crumbs; mix wel l . Com bine eggs and 1 12 cup reserved clam j uice; mix wel l . Com bine clams, egg mix­ t u re and crumb m ixture; mix wel l . Let stand together for several minutes until crumbs are soaked. Add more c l a m juice, if needed. Drop by large spoonfuls into hot fat in frying pan. flatten fritters if batter is th ick.

Coo k until golden brown on both sides.

From a Grange Friend

P I SMO CLAMS ON HALF SHE LLS ( Recipe at least 65 years old) 12 Pismo clams 1 med. tomato, chopped 1 sm. onion, sauteed i n oil 1 tbsp. chopped parsley 1 egg, beaten Salt and pepper to taste 1 14 tsp. thyme Dash of Worcestershire sauce Dash of Tabasco sauce Dry bread crumbs Chop the c lams fine; reserve J U ice. Combine clams, j u i ce, tomato, onion, parsley, egg, season ings and sauces; add enough crumbs to make sausage consis­ ten c y . fil l hal f shells with clam mixture; dot with but­ ter. Bake in 375-degree oven for 25 to 30 minutes.

Neola Kreiss Pescadero Grange, No. 793 Pescadero, California

Pour m i l k over saltines and let stand for several min­ utes. Add clams and juice, eggs, onion and pepper.

Pour into greased casserole. Bake in 350-degree oven for about 1 hour or until firm. Yiel d : 4-6 servings.

Mrs. A lva D. Smith Hollis Grange Hollis Center, Maine

SCALLOPED CLAMS 1 can minced clams 1 egg, beaten 1 c. milk 1 c. cracker cru mbs 1 14 c . melted butter Combine clams, egg, m i l k , crumbs and butter; m ix wel l . Turn into greased casserole. Bake in 350-degree oven for 50 minutes.

Mrs. Helen L. Chandler, Master Quinnatissett Grange, No. 65 North Grosvenordale, Connecticut

BAKED CRAB MEAT A N D SH RIMP 1 m e d . onion, chopped 1 med . green pepper, chopped 1 c. chopped celery 1 6 1 12-oz. can crab meat, flaked 1 6 1 12-oz. can shri mp, cleaned 1 12 tsp. salt 1 18 tsp. pepper 1 tsp. Worcestershi re sauce 1 c. mayo nnaise 1 c. buttered cru mbs

Seafood / 89 * * * * ********************************* Com bine all ingredients, except cru m bs; place in indi­ vidual seashells or in greased casserole. Sprinkle with buttered crum bs. Bake in 3 50·degree oven for 30 min­ utes. Yield: 6 servings.

Georgia M. Taylor Potomac Grange, NO. 7 Arlington, Virginia

DEV I L E D CRAB 2 c. fi nely chopped crab meat 1 c. cracker crumbs 1 /2 c. light cream 3 tbsp. melted butter 1 tsp. Worcestershire sauce 2 eggs, beaten 1 tbsp. m inced onion 1 tbsp. minced parsley 2 tbsp. mayonnaise 1 tsp. prepared m ustard Pepper to taste 1 /2 tsp. salt Combine crab meat, 1 /2 cup cracker cru m bs and re­ maining ingredients; mix wel l . Fil l al u m i n u m or na­ tural crab shel ls with crab meat mixture; top with re­ maining cracker cru m bs. Dot with butter. Bake in 350-degree oven until golden brown. Yiel d : 4 servings.

L ola Geil, Florida State Grange L ecturer Indian Mound Grange, No. 7 7 7 Melbourne, Florida

MARYLAN D CRAB CAKES 6 slices white bread 3/4 c. olive oil 3 eggs, separated 1 /4 tsp. dry mustard 1 /2 tsp. salt 2 tsp. Worcestershire sauce 1 1 /2 lb. crab meat Paprika 3 tbsp. butter

Pour m i l k over bread; let set until absorbed. Drai n crab meat, discarding any shell . Com bine bread, c ra b meat and remaining ingredients; mix thorough ly. T u r n into buttered casserole. Bake in 350-degree oven for about 25 minutes. Toasted buttered cru m bs may be sprin kled over casserole after baking for 20 min utes, then return to oven. Bake for 5 minutes longer. Spri n ­ kle with paprika if desired. Serve hot.

Mrs. Daisy S. Moody Pee Dee Grange, No. 6 79 Lake View, South Carolina

BEER DIP FO R FISH OR ONION RI NGS 1 c. flour 1 c. pancake flour 1 /2 c . yellow cornmeal 2 eggs, beaten 1 tsp. salt Dash of pepper 1 can beer Com bine flours, cornmeal, eggs, salt and pepper; mix wel l . Add beer; stir to mix wel l . Dip fish or onion rings in beer batter; fry in hot deep fat until done.

Mrs. Clarence Scobee Sonora Grange Grinnell, Io wa

BRO I LE D BROOK TROUT

Trim crusts from bread; place sl ices on a shal low plat­ ter. Pour oil over bread; let stand until bread is thoroughly saturated. Break bread in small pieces with fork. Combine egg yol ks with m ustard, salt and Worcestershire sauce. Beat lightly. Sti r in bread and crab meat; fold in stiffly beaten ' ·egg whites. Shape mixture into patties. Sprin kle with papri ka ; saute in heated butter until golden brown on both sides. Yiel d : 4-5 servings.

From a Grange Friend

TASTY CRAB MEAT CASSEROLE 1 sm. can evaporated m i l k 4 slices thin bread

1 can claw crab meat 1 /2 c. butter, softened 1 c. Miracle Whip salad dressing 1 c. chopped celery 1 sm. bell pepper, chopped J uice of 1 lemon 1 tbsp. minced onion 2 hard-boiled eggs, grated 1 tsp. Worcestershire sauce Several drops of Tabasco sauce Salt and pepper to taste

6 3/4-l b. brook trout 1 tsp. salt 1 /8 tsp. pepper 6 slices bacon Lemon slices Sliced cucumber Parsley Clean the trout. Wipe with damp cloth. Remove heads if desired, but leave tails on. Season well inside and out. Place a sl ightly undercooked slice of bacon inside the cavity of each trout. Lay trout in a shallow bak i n g pan; pour a small amount of t h e bacon drippings over each fish. Broil for 3 to 4 min utes or until brown.

Turn fish with a spatula; broil for 3 to 4 minutes on remaining side. Serve with lemon and cucumber slices.

Garnish with parsley. Yiel d : 6 servings.

From a Grange Friend

90 / Seafood * ****************** * * * * ************** FRESH ASPARAG US AND FISH BAKE 2 lb. fresh asparagus 1 /2 c. water 3/4 tsp. salt 4 fresh or frozen flounder fi llets 2 tbsp. butter 1 /4 c. chopped fresh onion 2 tbsp. flour 1 3/4 c. m i l k 1 /4 c. d r y white wine 2 tsp. fresh l emon j uice 1 /4 tsp. d ried d il l weed 1 /8 tsp. pepper 2 tbsp. chopped fresh parsley

H A L I BUT I N TARRAGON BUTTE R SAUCE 3/4 c. butter 1 /4 c. finely cho pped onion 1 Ig. garlic clove, crushed 2 tbsp. lemon juice 1 tsp. Spice Islands Beau Monde Seasoning 3/4 tsp. Spice Islands tarragon , crushed 1 /2 tsp. salt 1 /8 tsp. white pepper 2 lb. halibut steaks, cut into 4 serving pieces Parsley Cherry tomatoes Lemon wedges M e l t butter in med ium saucepan. Add onion and gar­ l i c ; saute over medium heat, stirring occasional ly, for about 2 minutes or until onion is tender. Stir in lemon j u ice, Beau Monde Seasoning, tarragon, salt and wh ite p ep per. Place each halibut piece on sheet of heavy­ d u ty aluminum fO il; spoon bu tter m ixture evenly over each halibut piece. Wrap foil around halibut, sealing e d ges well . Pl ace foil packets about 4 inches over mediu m-hot coals; grill for 3 0 to 40 min utes o r until fish fl akes easily when tested with a fork. Remove h al i but to serving platter; garnish with parsley, toma­ toes and lemon. Stir butter sauce; se rve over hal i but.

Two 1 6-ounce packages frozen fish stea ks, thawed an d d rained, may be substituted for hal ibut; grill for about 20 min utes. Yiel d : 4 servings.

Ph otograph for this recipe above.

Wash asparagus; break off each spear as far down as it snaps easily. Place in large skil l et; add water and 1 /4 teaspoon salt. B ring to a boil , reduce heat_ Simmer, covered, j ust until tender, 2 minutes for th in asparagus spears, 3 minutes for medium and 5 min utes for thick.

D rain. Divide into 4 portions, about 8 spears each .

Wrap 1 fil let around each bundle of asparagus; fasten with wooden pick. Place in large baki ng d ish. Melt butter in med i um saucepan. Add on ion; cook over medium heat u ntil tender. Blend in fl ou r. Rem ove from heat; stir in m i l k . Return to heat; cook, stirring constantly , until m ixtu re thickens and comes to a boil .

Stir in wine, lemon juice, remaining 1 /2 teaspoon salt, dillweed , pepper and parsley. Spoon sauce over fil l ets; cover. Bake in preheated 3 50-degree oven for 30 m in­ utes o r until fish flakes easily when tested with fork.

Yield : 4 servings.

Pho tograph for this recipe on page 7 0 7 .

F I SH BATTER 1 /2 c. oil 1 c. flour 1 1 /2 c. m i l k 1 egg 2 tbsp. sugar Combine o i l , fl our, m i l k, egg and sugar; m ix well _ Fish fillets may be coated with flour, then d i pped in batter .and fried in deep fat.

Willetta C. Eller Nezperce Grange, No. 295 Nezperce, Idaho

FISH LOAF

( Recipe 7 5 years old) 2 lb. fish, cooked 2 eggs, separated 1 1 /4 c. m i l k 1 3/4 c. bread crumbs 1 sm. onion , chopped 1 /2 tsp. salt 1 /4 tsp. vinegar 1 tsp b utter .

Remove bones from fish. Beat egg yol ks; add mil k, bread c ru m bs, onion, salt, vinegar and butter. Add

Seafood / 9 1 * * * * ****************************** * * * fish ; m ix wel l . Beat egg whites until stiff peaks form ; fol d into fish m ixture. Spread i n greased 8 o r 9-inch square pan. Place in a pan of water. Bake in 350degree oven for 45 m in utes.

Evelyn Payson, C. W.A. Chm. White Oak Grange, No. 1 82 Thomaston, Maine

HADDOCK A LA RARE BIT 4 lb. haddock fillets 1 /2 c. flour 2 tsp. dry m ustard 1 /2 tsp. salt 2 c. m i l k 2 c. shredded cheese 1 tbsp. b utter Pl ace fil l ets in wel l -buttered baking dish. Sift flour, mustard and salt together; add mil k gradual l y , blend­ ing wel l . Cook, stirring constantly, until th ickened.

Add cheese and butter; stir until well blended. Pour cheese sauce over haddock. Bake in 3 50-degree oven for 30 min utes. Place careful ly on a warm platter and surround with broiled or stuffed tomatoes.

1 /4 c. sliced mushrooms 1 /2 c. b utter 2 1 /2 c. soft bread cru mbs 1 /4 c. chopped seeded peeled cucumber 3 tsp. salt 1 /4 c. flour 2 c. chicken broth 1 /4 c. lemon juice 1 /4 c. minced parsley Clean fish thoroughly. Saute onion and m ushrooms i n 3 tablespoons butter i n a l arge skillet. Add bread cru mbs and cucumber. Season with 1 /2 teaspoon salt; stir until ingredients are well mixed. Spoon stuffing into cavity of fish . Close sides of fish with tooth picks or skewers; sprin kle with 2 teaspoons salt. Dot with butter. Place in greased baking pan. Bake i n 400degree oven for about 25 minutes. Melt 1 /4 cup butter in a saucepan; blend in the flour. Add the c h i c ken broth. Cook, stirring constantly, unti l the sauce th i c k­ ens. Add lemon juice and 1 /2 teaspoon salt. Stir i n parsley just before serving. Transfer fish to a hot p l at­ ter; pour sauce over fish. Yiel d : 4-6 servings.

From a Grange Friend

From a Grange Friend

D I L L-FLAVORED STU FFED FISH ( Reci pe over 50 years old) Cleaned and boned fish Salt 1 c. finely crushed potato chips 1 c. day-old bread cubes 2 tbsp. lemon juice 1 /3 c. chopped parsley 1 /3 c. chopped onion 1 /3 c. chopped d i l l pickles 1 /4 c. melted b utter Capers (opt.)

Rub inside and outside of cleaned fish with salt. Com­ bine potato ch ips, bread cubes, 1 /4 teaspoon salt, lemon juice, parsley, onion , dill pic kles and butter; mix well . Stuff fish with bread mixture. Cl ose opening with toothpicks laced with cord. Cut 3 or 4 slashes in sides of fish to prevent skin from c u rl ing. Place in shallow baking pan . Bake i n 550-degree oven for 1 5 min utes. Reduce oven temperature to 425 degrees; bake for 30 m inutes longer. Serve hot; garnish with watercress or parsley garn ish . Fish i n this recipe may be haddock or roc k fish . Yiel d : 4-6 servings.

Mrs. Robert G. Proctor Natl. Secretary 's Wife National Grange Washington, D.C.

ELEGANT BAKED STU FFED WHITEFISH 3-l b. w hitefish with head and tail 2 tbsp. chopped onion

FISH BALLS ( Recipe over 75 years old) 1 lb. fresh salmon 1 lb. fresh halibut 1 med . onion, sliced 1 carrot, q uartered Salt and pepper 3 eggs 3 slices white bread Milk 1 /4 tsp. nut meg 1 tsp. lemon juice Remove skin and bones from fish; place in large kettl e_ Cover with large amount of water; add 2 sl ices of onion and the carrot. Season to taste with salt a n d pepper. Cook for 45 mi nutes to 1 hour, then stra i n and set aside. Force fish and remaining onion through food chopper 3 times. Beat eggs; add 1 /2 cup water.

Stir u ntil wel l mixed. Add to fish m ixture. Dip bread into small amount of m i l k; squeeze lightly. Com bine fish m ixture, soaked bread, 1 1 /2 teaspoon salt, 1 /4 teaspoon pepper, n utmeg and lemon j u ice; mix well .

Shape into 1 -inch balls; let set on cookie sheet for 1 to 2 hours. Bring reserved broth to a boi l ; place several fish bal ls in broth. Bring to sim mering point; cook for 3 to 7 m inutes. Repeat until all fish bal ls are coo ked .

Prepare favorite recipe of white sauce using broth for part of the liquid. Pour over fish balls. Garnish with chopped chives or parsley and cooked d iced carrots.

May be served hot or col d . Yiel d : 1 2 servings.

Mrs. Hal Sundberg Mt. Wheeler Grange, No. 696 A rlington, Washington

92 / Seafood * ****************** * * * * ************** F I SH AND MACARON I P I E ( Recipe 50 years old) 1 1 /2 c. macaroni 2 tbsp. b utter 2 tbsp. flour 1 /2 tsp. salt 2 1 /2 c. milk 1 /2 c. chopped onion 2 tbsp. parsley flakes 1 lb. cooked salmon 1 c. grated yellow cheese Cook macaroni in boiling salted water according to package directions. Melt butter in saucepan; blend in flo u r and salt. Add m i l k gradually, stirring constantly.

Cook and stir until thickened. Place a l ayer of maca' roni in buttered 1 1 /2·quart casserole; spoon over a small amount of white sauce, onion, parsley and cheese. Place a l ayer of salmon over white sauce; add more white sauce, onion, parsley and cheese. Conti nue l ay ers, ending with white sauce and cheese on top.

B ake in 350-degree oven for 30 minutes. One 1 -pound can salmon may be used instead of fresh sal mon.

Yield: 6 servings.

form in l oaf. Cover with bread crum bs; sprin kle with cooking oil or melted butter. Bake in 3 75-degree oven until golden brown. Yiel d : 6-8 servings.

Mrs. Cora G. French, Past Flora New Hampshire State Grange Somersworth Grange, No. 264 Somersworth, New Hampshire

EASY SALMON LOAF 1 lb. cooked sal mon 2 or 3 eggs, beaten 1 /4 tsp. pepper Dash of marjoram (opt.)

1 c . crushed soda crackers 1 /2 c. cream or m i l k 1 tsp. salt Remove bones and skin from salmon; fl ake with fork.

Combine sal mon, eggs, pepper, marjoram, crac kers, cream and salt; mix well . Place in small loaf pan. Bake in 3 50-degree oven for 45 minutes. Yield: 6 servings.

Joan Lathrop South Fork Grange, No. 605 Wallo wa, Oregon

Pearl L. Briggs, C. W.A . Chm. Manteca Grange, No. 507 Manteca, California

BAKED SALMON SLICES ( Recipe over 45 years old) 1 c. milk 1 tbsp. salt Sal mon slices Fine bread cru mbs Oil or melted b utter Com bine m i l k and salt in shallow dish ; stir until salt is dissolved. Dip salmon in m i l k mixture; coat with bread c r u m bs. Place on wel l -o iled baking sheet. Brush with o i l . Bake in preh eated 600-degree oven for 1 0 minutes.

B a ke for 1 1 minutes if oven only reaches 550 degrees.

Remove to hot platter; serve i m mediately. Wh itefish, t ro ut, pike, haddock and fillets may be used instead of salmon.

Bee Warden, Sec. Van Duzen River Grange, No. 5 7 7 Carlotta, California

SALMON AND SPAGHETTI CASSEROLE ( Recipe over 40 years old) 1 /2 pkg. spaghetti 2 c. chopped tomatoes 1 tsp. mi nced onion 1 tsp. salt 1 tsp. sugar 1 /4 tsp. pepper 1 tbsp. flour 2 tbsp. butter 1 can salmon 1 /2 c . b uttered bread crumbs Cook spaghetti in boil ing salted water until tender.

Drain and rinse with boil ing water. Com bine tomatoes, onion, salt, sugar, pepper, flour and butter in sauce­ pan ; simmer for 1 0 min utes. Arrange spaghetti, toma­ toes and sal mon in layers, ending with tomatoes.

Sprin kle top with bread crumbs. Bake in 400-degree oven for 30 min utes.

Dorothy Graves Bloomington Grange, No. 205 7 Muscatine, Iowa

P I NK SALMON LOAF 1 can pink sa l mon 1 1 /2 c. grated cheese 1 egg, beaten 3 tbsp. milk 1 tbsp. melted b utter Dash of pepper 1 /2 tsp. salt Bread cru m bs Remove bones and skin from sal mon; flake salmon.

Add cheese, egg, m i l k, melted butter, seasonings and e n ough cru m bs to hold m ixture together. Mix well and

SALMON W ITH PEAS ( Recipe 75 years old) 1 med . can red salmon 3 eggs 2 tbsp. (heaping) cracker crumbs 1 slice onion, chopped fine Salt and pepper to taste 1 med. can small peas, drained

Seafood / 93 * * * * ** * * * * * * *************** ****** ** * * 2/3 c. milk 1 pat butter Com bine sal mon and 1 sl ightly beaten egg; add cracker crumbs, onion, salt and pepper. Shape i nto a round loaf in center of casserole. Pour peas around sal mon.

Combine 2 remaining eggs, m il k , salt and pepper; beat wel l . Pou r over peas. Place butter on top of sal mon.

Bake i n 300-degree oven for about 25 min utes or until set. Serve with a slice of lemon and parsley.

Mary E. Roe Goldendale Grange, No. 49 Goldendale, Washington

TUNA P I E W ITH CHEESE ROLL CRUST ( Recipe 25 years old) 3 tbsp. butter 1 /2 c. sliced green peppers 2 slices onion 6 tbsp. flour 1 /2 tsp. salt 3 c. milk 1 Ig. can t una, grated 1 tbsp. lemon j u i ce

TUNA CHOW M E I N

C H E E S E ROLLS 1 1 /2 c. flour 3 tsp. baking powder 1 /2 tsp. salt Dash of cayenne pepper 3 tbsp. shorteni ng 1 /2 c. milk 3/4 c. grated cheese 2 pimentos, chopped Sift flour, baking powder, salt and cayenne pepper toge t h e r i n l a r g e b owl. Add shortening; mix thorough ly with fork. Add milk to make soft dough .

Turn out on floured board; toss l ightly until outside looks smooth. Rol l out on 8 x 1 2-inch sheet. Spri n kl e w i t h cheese a n d p i mentos. Roll up l i ke jell y roll , start­ ing at short side. Cut into 8 sl ices with sharp knife; flatten sl ightly. Place on top of creamed m ixture in baking dish. Bake in 450-degree oven fo r about 30 mi nutes or until browned. Yiel d : 8 servings.

Mrs. James Donoghue Garrison· Hill Grange Wiscasset, Maine

( Recipe about 4 5 years o l d ) 1 c. chopped celery 1 1 /2 c. diced carrots

Cook celery, carrots, potatoes and onion in water to cover u ntil j ust tender. Drain off liquid into a 2-c u p measure. Add l iq u id from peas and enough m i l k t o make 2 cups l iq u id . Melt butter; blend in flour. A d d l iq u id slowly, stirring constantly, until thickened. A d d 1 cup peas to vegetable mixture. Add tuna and salt.

Mix gently; turn into a greased casserole. Cover w i th pie crust. Bake in 3 50-degree oven until crust i s brown . D o not su bstitute fresh o r frozen peas for canned peas; flavor will not be the same. Biscuit dough may be used for topping.

Myrna Thomas French Camp-Lathrop Grange, No. 5 7 0 French Camp, California

Melt butter in saucepan. Add green peppers and onion; cook until soft. Add flour and stir until well blended .

Add salt; add mil k slowly, stirring constantly until th ick and smooth. Bring to a boi l ; cook for 2 min utes.

Add remaining i ngredients. Pour i nto large baking d ish ; cover with Cheese Rolls.

TUNA POTPI E

1 1 /2 c. d i ced potatoes 3 tbsp. chopped ol)ion 1 No. 2 can peas Milk 1 /4 c. butter o r margarine 1 /4 c. flour 1 7�z. can chunk w h ite tuna 1 /2 tsp. salt 1 recipe pie pastry

1 c. chopped onion 1 c . chopped celery 1 1 /2 c. hot water 1 /2 tsp. salt Dash of pepper 1 can tuna, drained 1 can chow mein vegetables 1 can mushrooms 1 /2 d i ced green pepper 1 /2 jar pimento 1 jar water chestnuts Soy sauce to taste Cook onion in hot fat for 2 minutes or u ntil gold e n .

A d d celery, water, salt and pepper. Cover a n d cook for 5 m i nutes. Add tuna, vegetables, mush rooms, gre e n pepper, p imento a n d water chestnuts.. Cover and cook for 5 m i n utes or longer. Add soy sauce. Serve on rice or noodles. Sprin kle with cashew nuts at serving ti m e .

Yield : 6 servings.

Mrs. Edwin Wide/!

Oak Leaf Grange, No. 569 Harris, Minnesota

BAK E D TUNA AND D RESSI NG 1 can tuna Partially cooked onions Favorite d ressing Place tuna in the center of a greased baking dish; s u r­ round with onions. Fill in remaining space and over top with dressing. Bake i n 3 50-degree oven until top is golden brown. Yiel d : 4-6 servings.

Frances Perkins, Chaplain Fairvie w Grange, No . 2 73 Tillamook, Oregon

94 / Seafood * ************* ***** * * * * ************** green peppers under broiler until cheese is melted.

Combine reserved cheese sauce and abou t 2 table­ spoons m il k ; cook over low heat, stirring constantly, until hot. Place green peppers on serving platter; serve with cheese sauce. Y ield: 6 servings.

Photograph for this recipe opposite.

F ROGS' LEGS SAUTE 3 lb. frogs' legs Flour (opt.)

1 /4 c. butter 1 tsp. salt 1 /4 tsp. pepper J uice of 1 /2 lemon 2 tbsp_ minced parsley Wash frogs' legs and pat d ry. D ust with flour, if de­ sired. Saute in butter until brown; turn and cook other side. Sprin kle with salt, pepper and l emon ju ice. Ar­ range on hot platter; pour the butter over frogs' legs.

Sprin kle with parsley. Plan for 8 pairs of small frogs' legs or 3 pairs of large frogs ' legs per person.

From a Grange Friend

M ACARON I AND CHE ESE GREEN PEPPERS 6 Ig. green peppers Salt 3 qt. rapidly boi l i ng water 2 c. elbow macaroni 1 /4 c. butter 1 /4 c. all-purpose flour Dash of cayenne pepper Milk 2 1 /2 c. shredded Cheddar cheese 1 6 1 /2 or 7-oz. can tuna, drained Cherry tomato halves S l ice off stem ends of green peppers; remove seeds and m e m branes. Add green peppers and 1 tablespoon salt to boil ing water; cook for 5 minutes. Remove green p ep pers with slotted spoon; d rain on paper towels.

Reserve water. Add macaroni to reserved rapidly boil­ ing water gradually so that water continues to boil.

Cook, uncovered, stirring occasional ly, until tender; d rain in colander. Melt bu tter in large saucepan ; stir in flour, 3/4 teaspoon salt and cayenne pepper until smooth. Cook over med iu m heat, stirring constantly, u n ti l mixture is bubbly. Reduce heat to low; stir in 2 c u ps m i l k gradually. Cook, stirring constantly, until m ixtu re thickens and begins to boi l ; remove from h eat. Add 2 cups cheese; stir until cheese is melted.

Reserve 1 cup cheese sauce; cover and set aside. Stir t u na into remaining cheese sauce; stir in macaroni .

S p oon macaroni m ixtu re into green peppers; place in u ngreased shallow baking pan. Cover with foi l . Bake in p re heated 375-degree oven for 30 m i n u tes or until h eated through. Remove pan from oven; discard foi l .

G arnish each stu ffed pepper with a cherry tomato h alf. Sprinkle rem ain ing 1 /2 cup cheese over top of e a c h green pepper. I ncrease temperature to broil; place

LOBSTER SHO RTCAKE ( Reci pe over 75 years old) 1 /4 c. butter 4 c. lobster meat 2 c. cream 1 tbsp. flour 1 /4 c. m i l k Sugar to taste Dash of papr i ka Salt and pepper to taste Melt butter in large skillet; add l obster meat. Fry until lobster turns pink. Add crea m ; bring to boil ing point.

Stir in flour; coo k u ntil sl ightly t h i c kened. Stir i n m i l k until smooth. Add seasonings. Serve over split and but­ tered bisc u i ts.

A nnie L . Fickett Dexter Grange

LOBSTER A LA G RANGE 6 tbsp. butter 6 tbsp. flour 2 c. m i l k 3/4 t s p . salt Pepper to taste 1 sm. can lobster 1 /4 c. chopped pimento 1 /4 c. sliced olives Paprika to taste 3 hard-boiled eggs 2 egg yolks

Seafood / 95 * * * * ******************************* * * SCAL LOPED OYSTERS

1 /2 c. cream Grated cheese

( Recipe over 5 0 years o l d )

Melt butter in saucepan; stir in flour until smooth.

ACId milk, salt and pepper; cook, stirring constantly, until thickened. Add lobster, pimento, olives, paprika and 2 sliced eggs. Com bine egg yol ks and cream ; beat until well blended. Add egg yol k mixture to l obster mixture; blend well . Pour into greased casserole. Gar· nish with remaining sl iced h ard-boiled egg and ol ives.

Sprin kle cheese over all . Bake at 450 degrees for about 1 0 minutes. Yiel d : 8·1 0 servings.

Doro thy McCray Slocum Grange, No. 36 Narragansett, Rhode Island

LOBSTER-SH RIMP P I E 1 4·oz. can lobster 1 0 1 /2-<Jz. can shrim p 1 /4 c. thick white sauce with m ushrooms 2 pkg. or 1 box unsalted crackers 1 c. butter, softened G rated cheese Com bine lobster, shrimp and m ushroom sauce; mix wel l . Crush crackers with rol l ing pin. Com bine crack­ ers and butter; line a 2-quart casserole, reserving enough for topping. Pour in lo bster mixture. Top with crackers and enough cheese to cover. Bake in 3 75degree oven until hot and crackers and cheese on top are golden brown. Yiel d : 4 servings.

Ethel H. Cornforth Dan vers Grange, No. 263 Dan vers, Massachusetts

OYSTERS ROCKEFE LLER

1 /2 lb. soda crackers, crushed 1 pt. fresh oysters Salt and pepper to taste 1 c. sliced celery 1 /4 c_ butter Milk 1 /2 c. evaporated milk Place layer of cracker crumbs in a wel l -buttered deep casserole. Add layer of oysters; sprin kle with salt a n d pepper. A d d layer o f celery ; dot with butter. Repeat layers until all oysters are used, ending with crac k e rs on top. Pour milk over ingredients until almost cov­ ered; top with evaporated mil k. Bake in 350-degree oven for 1 hour. Large oysters may be sliced , if desired.

Mrs H. L o ve, Master Selamona Grange

SH RIMP CASSE ROLE 1 /4 c. b utter 1 /4 c. flour 2 c . milk 1 c. grated cheese 2 egg yol ks, beaten 2 slices bread, cubed 1 can shri m p 1 /4 c. buttered crumbs Melt butter; blend in flour. Add m i l k gradually, sti rri n g constantly. Add cheese; cook and stir u ntil thick. Pou r small amount of cheese sauce over egg yol ks, stirri n g constantly. Return egg yol k mixture to cheese sauce.

Pl ace bread cubes in greased 2-quart casserole. Arrange shrimp over bread. Cover with sauce. Top with but­ tered cru mbs. Bake in 350-degree oven for 30 minutes.

Yiel d : 6 servings.

Susie M. Weld, C. W.A .

Mt. Sugar L oaf Grange, No. 7 7 7

( Recipe 75 years o l d ) 6 tbsp. b utter 6 tbsp. fi nely chopped fresh spinach 3 tbsp. finely chopped parsley 3 tbsp. finely chopped celery 3 tbsp. finely chopped onion 5 tbsp. fine bread cru m bs Several drops of Tabasco 1 /2 tsp. salt 1 /2 tsp. Pernod or anisette Rock salt 36 oysters on the half shell Melt butter in a saucepan; stir in all ingredients except rock salt and oysters. Cook over low heat, stirring con· stantly, for 1 5 minutes. Work through a sieve or food mill and set aside. Make a layer of roc k salt in indi­ vidual pie tins; place oysters on top. Place 1 teaspoon­ ful of the vegetable mixture on each oyster. Broil un­ der a p reheated 400-degree broiler for 3 to 5 min utes or until topping begins to brown. Serve im mediately in the pie tins. Yiel d : 6 servings.

From a Grange Friend

SH RIMP DE J ONGHE ( Recipe 40 years o l d ) 3 1b. fresh shri m p Salt a n d pepper t o taste 1 /2 c. consomme 4 to 5 sl ivers garlic 1 c. b utter 2 c. Pepperidge Farm herb stuffing 6 tbsp. minced parsley Preheat oven to 400 degrees. Place 6 to 8 shrimp i n individual baking dishes. Spri n kle with salt and pep­ per. Pour consomme over shrimp. Saute garlic in but­ ter u ntil butter browns, then remove garlic. Add stuff­ ing and parsl!!y to butter mixture. Sprin kle stuffi ng mixture over sh rim p. Bake for 15 minutes. Do not overcook. Yiel d : 6-8 servings.

Dorothy Putnam, Master Lucerne Grange, No. 7 6 7 Palm Beach Gardens, Florida

%getables

97

Two hundred years ago, life was simple and cooking was plain. Native vegetabl,es such as corn and beans were staples in the American diet. When many of the seeds that the Pilgrims brought from their homelands would not grow , the Indians taught the settlers which foods were more suitable to their climate and how they could best be cultivated. The Pilgrims then devised ways to bring an extra touch to their simple dishes, such as using pure maple syrup to candy sweet potatoes and glaze carrots.

Farms of today bear little resemblance to those family plots tilled many years ago. Mechanization has resulted in the production of thousands of acres of the largest, highest grade and above all, tastiest vegetables ever known to man. However, there is still no comparison to the personal satis­ faction derived from watching your own garden grow. A familiar sight behind most farmhouses is a small kitchen garden yielding every kind of vegetabl e from potatoes to peas.

Vegetables can be one of the most exciting courses of a meal. Besides adding color, vegetables lend a flavor variety which is unavailable in any other food.

The importance of eating fresh vegetables for good nutrition cannot be overstressed. Because our sources of fresh vegetables are limitless, the smart and thrifty homema ker will use fresh fruits and vegetables as often as possi­ ble. Combine these luscious foods with the goodness of an old-fashioned recipe and a meal that is truly the best of the old and the new will result.

Inventive cooks, experimenting with new combinations of various vegetables, have come up with some original recipes that reflect the tastes of our ances­ tors. Why not use these recipes to discover a different way to fix an old family favorite or be adventurous and introduce your family to a vegetable they 've never sampled !

98 / Vegetables * ****************** * * * * ************** BOSTON-BAKED BEANS ( Recipe 1 00 years old) 1 lb. small navy beans 3 /4 lb. salt pork, diced 1 Ig. onion , chopped 1 tsp. salt 2 tsp. dry mustard 1 /4 c. molasses 1 /4 c. (packe d ) dark brown sugar 1 sm. can tomato sauce 1 /4 c. catsup Pl ace navy beans in large saucepan ; cover with water.

B ring to a boil ; cook for 30 minutes. Drain beans; reserve liquid. Pl ace beans in earthen ware bean pot.

Add pork, onion, salt, mustard, mol asses, sugar and tomato sauce; mix wel l . Cover beans with reserved liq­ uid; cover pot. Bake in preheated 200-degree oven for 1 2 hours; remove lid. Pour catsup over top; bake for 30 minutes longer. Yiel d: 1 2 servings.

Lena B. Martin Chico Grange, No. 486 Chico, California

of salt pork; cut through fat to rind in 1 /2-inch cu bes.

Scald pork with boil ing water; drain. Place in center of beans. Pour 2 cups water into saucepan. Add remain­ ing ingredients; mix wel l . Bring to a boi l ; stir into beans. Add enough boil ing water to cover 1 inch over beans. Bake in p reheated 3 25-degree oven for 2 hours and 30 minutes. Yield: 1 2 servings.

Zelda Sweeney Banner Grange, No. 356 St. A lbans, Vermont

D I LLED GREEN BEANS 2 lb. fresh green beans 3 tbsp. butter 2 tsp. dillseed, crushed Break beans into 1 -inch pieces; cook, uncovered, in rapidly boil ing, salted water for 20 to 30 minutes or until tender. Drai n ; set aside. Melt butter in l arge skil­ let. Add dil lseed ; cook, stirring, for 3 minutes. Add beans; stir to coat thoroughly. Cook until beans are heated thoroughly. Yiel d : 8 servings.

From a Grange Friend

E ASY BAKED BEANS ( Recipe 65 years old) 2 lb. pea beans 1 med. onion , chopped 1 c. sugar 4 tsp. salt 2 tsp. dry mustard 1 /2 c. (scant) molasses 1 /2 lb. salt pork Soak beans overnight in kettle. Add onion ; bring to a boil. Reduce heat; si mmer until beans are soft. Add re m aining ingredients; mix wel l . Bake in preheated 2 S 0-degree oven for at l east 8 hou rs. Yie l d : 1 5 servings.

LIMA BEAN AN D SAUSAGE BAKE 1 c. dried baby lima beans 3/4 tsp. salt 1 /2 lb. b u l k sausage 1 /4 tsp. poultry seasoning Dash of pepper 2 tbsp. minced onion 2 tbsp. minced green pepper 1 c. undil uted evaporated m i l k

Pl ace lima beans in saucepan ; add just enough water to cover. Soak overnight. Bring to a boil over moderate heat. Reduce heat; add salt. Cover. Simmer for about 1 hour or until beans are just tender; drain. Cook sau­ Anna G. MacLaughlin sage in s killet u ntil l ightly browned, breaking apart Central Grange, No. 34 with fork. Drain off fat; add sausage to beans. Add Saunderstown, Rhode Island poultry seasoning and pepper; stir in onion and green \'pepper. Turn into buttered casserole; add milk. Cover.

Bake in preheated 3 25-degree oven for about 45 min­ N EW ENGLAND-BAKED BEANS utes or until beans are ten der. Yiel d : 4 servings. ( Recipe 1 25 years old) 2 lb. yellow-eye beans 1 /2 lb. salt pork 3/4 c. sugar 1 /4 c. molasses 1 /2 c. Vermont maple syrup 1 /2 tsp. gi nger 1 /2 tsp. d ry mustard 2 tsp. salt Dash of pepper So rt and wash beans; place in kettle. Cover with water; soak overnight. Drain off most of the water; add e n ough cold water to cover beans. Bring to a boil over low heat. Sim mer for 2 hours and 30 minutes, adding boiling water to keep beans well covered. Scrape rind

Bertha Sweet, Sec. Gardner Grange, No. 7 30 Gardner, Massachusetts

HARVARD BE ETS 6 med . beets 1 /2 c. sugar 1 /2 tbsp. cornstarch 1 /2 c. vi negar 2 tbsp. butter Cook beets in small amount of boiling sal ted water until tender, then slice. Combine sugar and cornstarch in saucepan ; stir in vinegar. Boil for 5 minutes, stirri ng

Vegetables / 99 * * * * ********************************* constantly. Add butter; sti r u ntil melted. Pour sauce over beets. Yield: 4 servings.

Mrs. Perley Sweetland Manchester Grange, No. 7 72 Manchester, Maine

BROCCOLI-CORN BAKE 1 0-oz. package frozen chopped broccol i , thawed 1 -lb. can creamed corn Cracker crumbs 1 egg, beaten 3 tbsp. melted b utter 1 /2 tsp. salt 1 tbsp. minced onion Dash of pepper Com bine broccol i , corn, 1 /4 cup cracker crumbs, egg, 1 tablespoon melted butter, salt, onion and pepper; mix well . Turn into greased 1 1 /2-quart casserole.

Combine 2 tablespoons melted butter and 1 /4 cup c racker cru mbs; spri n kl e over broccoli. Bake i n 35 0-degree oven for 45 mi nutes.

Frieda Palm North Fairfield Grange, No. 806 North Fairfield, Ohio

HUN GARIAN CASSEROLE 2 lb. bacon 1 head cabbage 1 8-oz. package kl uski noodles Dice bacon; cook i n s kil let until brown. Remove from skillet; drain on paper towels. Shred cabbage; add to bacon drippings. Cook and stir until browned. Cook noodles according to package directions. Stir noodl es and bacon into cabbage in s killet.

Mrs. Margaret Colson jefferson Grange, No. 20 7 9 Sharpsville, Pennsylvania

RED CABBAGE WITH APPLES 1 head red cabbage, chopped 4 or 5 tart apples, chopped Pinch of salt 2 tsp. sugar 1 tsp. butter 1 /2 c. vi negar Com bine cabbage, apples, salt and smal l amount o f water i n saucepan ; boil until tender. A d d sugar, butter and vinegar just before servings. Yiel d : 8 servings.

Mattie Vriezelaar Sugar Grove Grange, No. 2044

BRUSSELS SPROUTS I N ON ION CREAM 1 1 /2 lb. Brussels sprouts 1 /2 c. chopped onion 1 pt. so ur cream 2 tbsp. b utter

STU FFED CABBAGE ROLLS

Cook Brussels sprouts in steamer for 1 5 minutes or until tender. Saute onion in butter until rich brown.

Stir in sour cream and heat, stirring constantly. Add Brussels sprouts an d mix wel l . Yiel d : 6 servings.

From a Grange Friend

DUTCH RED CABBAGE ( Recipe over 7 0 years old) 1 2-1 b. head red cabbage 4 Ig. cooking apples, sliced 3/4 c. raisins 2 tbsp. cider vinegar 1 to 2 tbsp. butter 1 /2 tsp. salt Sugar to taste

20 Ig. cabbage leaves 2/3 c. rice 1 lb. ground beef 1 lb. ground pork 1 tsp. salt 1 /2 tsp. thyme Dash of pepper 1 Ig. onion, chopped 2 eggs 2 c. tomato juice 2 c. water 1 onion, chopped 5 bouillon cubes 4 tbsp. parsley Salt to taste

Cut red cabbage coarsely. Com bine cabbage, apples, raisins, vinegar, butter, salt and water to almost cover in saucepan ; sprinkle sugar over to p. Cook until cab­ bage is tender, stirring occasionally. Add more water as needed. Add small amount of vinegar at a time to increase sour flavor, if desired. Liquid shou l d be al­ most evaporated when done. Yiel d : 6 servings.

Boil cabbage leaves for 5 min utes or just long enough to wilt. Cook rice unti l tender; drain. Com bine rice, beef, pork, salt, thyme, pepper, onion and beaten eggs ; mix well. Shape into small rolls. Wrap each roll i n cabbage leaf; place in skillet. M i x tomato juice, water, onion, bouil lon cubes, parsley and salt; pour over roll s i n skil let. Cover; simmer for about 1 hour and 3 0 m i n ­ utes t o 2 hours. Turn rolls occasionally. Thicken sauce slightly with paste made with flour and water if desired.

Mrs. C. Ida Herman Denmark Grange, No. 7 544 jefferson, Ohio

Miss Dorothy Collet t Empire Grange, No. 7 228 Wheelersburg, Ohio

1 00 / Vegetables ******************* * * * * ************** CABBAGE ROLLS WITH SAUERKRAUT ( Recipe 85 years old) 1 1 /2 lb. hamburger 1 sm. onion, cut fine 1 1 /4 c. cooked rice 1 egg, beaten Salt and pepper to taste 1 head cabbage 1 sm. can sauerkraut 1 med. can tomatoes 1 sm. can tomato pur� e Combine hamburger, onion, rice, egg, salt an d pepper.

Steam cabbage leaves in pan of boiling water for 5 m i nutes. Form ham burger mixture into bal ls; wrap each bal l in a cabbage leaf. Place layer of rolls in Dutch oven; cover with sauerkraut. Add half the to­ m atoes and puree. Make another layer of rol l s ; add remaining tomatoes and puree. Cover and cook for 45 m i nutes to 1 hour. Yiel d : 6 servings.

Mrs. George Baxter Central Grange, No. 6 7 Middletown, Delaware

HONEY CARROTS 1 0 to 1 2 sm. carrots 3 tbsp. butter 1 tbsp. b rown sugar 2 tbsp. ho ney Cook carrots in small amount of boiling, salted water un til tender; d rain. Melt butter in saucepan; add sugar, honey and carrots. Cook over low heat for 5 to 6 minutes or u n til carrots are wel l glazed, turning fre­ q uently. Yield: 4 servings.

Mrs. A lma Irey Rogue River Valley Grange, No. 469 Grants Pass, Oregon

C REAMED F RESH B EANS AND C E L E RY 1 lb. fresh green beans 1 c. d i agonally sliced celery 1 /4 c. water 1 /2 tsp. salt 2 tbsp . butter 1 /4 c. chopped fresh onion 2 tbsp . chopped fresh celery leaves 2 tbsp. fl our 1 3/4 c. milk 4 tsp. fresh lemon j uice 1 /8 tsp. pepper Cut off tips of green beans; cut beans into 1 -inch pieces. Com bine with celery, water and 1 /4 teaspoon sal t in saucepan. Cover; simmer for 1 5 to 20 minutes or until beans are c risp-tender. D rain . Melt butter in medium saucepan ; add onion and celery leaves. Cook until onion is tender. Blend in flour. Remove from heat; sti r in m i l k. Return to heat; cook, stirring con­ stantly, u ntil m ixture thickens and comes to a boil.

Sti r in lemon j uice, remaining 1 /4 teaspoon salt, pep­ per, cooked beans and celery. Serve over Potato-Carrot Cakes.

Photograph for this recipe on page 7 a 7 .

G I NGE R CARROTS 3 to 4 c. sliced carrots 1 c. orange juice 1 /2 c. chicken broth 3 w hole cloves 3/4 tsp. ground ginger 1 1 /2 tsp. grated lemon rind 3 tbsp. sugar Pl ace all ingredients except sugar in saucepan ; mix well . Bring to a boil. StiT in sugar; cover. Reduce heat; simmer for about 30 m inutes or until carrots are ten­ der. Do not omit lemon rind. Yiel d : 6 servings.

From a Grange Friend

POTATO-CARROT CAKES 1 1 /2 c. shredded pared potatoes 1 1 /2 c. shredded pared carrots 1 tbsp. grated fresh onion 2 tbsp. flour 2 tbsp. wheat germ 3 tbsp. chopped fresh parsley 1 tsp. salt 1 /8 tsp. pepper 1 /4 tsp. d ried leaf tarragon 4 eggs, slightl y beaten 2 tbsp . b utter Use coarse grater to sh red potatoes and carrots. Com­ bine potatoes, carrots and onion in large bowl . Sprin­ kle with flour; toss to m ix wel l . Stir in remai ning in­ gredients except butter. Melt 1 tablespoon butter in large skillet; spoon 1 /4 cup m ixture for each pancake onto skillet and flatten. Cook for 5 minutes; turn and cook for 5 min utes longer or until golden brown. Re­ peat with remaining mixture, adding remaining butter as needed. Yiel d : 1 2 pancakes.

FAM I LY CARROT CASSE ROLE 8 carrots, sliced 1 onion, chopped 1 bell pepper, diced 4 stalks celery, sliced 1 1 /4 c. thick tomato soup Salt and pepper to taste Parboil carrots; drain. Saute onion, bel l pepper and celery in small amount of oil in saucepan until tender.

Add to carrots; sti r in tomato sou p and seasonings.

Place in 9 x 6-inch baking pan. Bake in p reheated 3 50-degree oven until bubbly. Yiel d : 8 servings.

Fern E. Konkel Central Grange, No. 626 Fresno, California

Photo page 7 0 7 Recipes on pages 72, 90, and 7 00.

Photo page 7 02 - Recipe on page 55.

Vegetables / 1 05 * * * * ***************************** * * * * CORN SOU F F LE

SURPR I SE CARROT LOAF

( Recipe about 1 00 years old)

( Recipe 50 years old) 1 c. ground carrots 1 c. ground peanuts 1 c. fine bread crumbs 1 c. chopped to matoes 1 tbsp. butter 4 eggs Mix carrots, peanuts and bread crumbs in bowl . Add tomatoes and butter; m ix wel l . Beat eggs until foamy ; sti r i nto carrot mixture. Place in greased bread pan.

Bake in preheated 3 50'degree oven for about 1 hour.

Yiel d : 6 servings.

Doro thy M. Cordes Eclipse Grange, No. 3 7 7 Plaistow, New Hampshire

SCAL LOPED CORN W ITH OYSTE RS 1 8-oz. can oysters 1 /4 tsp. salt 1 /8 tsp. pepper 1 /4 c. melted butter 2 c. cracker cru mbs 1 can corn 1 /2 c . coffee cream

Mrs. David Schock Banner Grange Holton, Kansas

CORN F R I TTERS ( Recipe 70 years old ) 1 egg 1 c. fresh corn 1 c. flour 2 tsp. salt Dash of cayenne pepper 1 /2 c. milk 1 tbsp. olive oil Powdered sugar (opt.)

Valerie Mueller Whitethorn Grange, No. 792 Redway, California

1 sm. onion , mi nced 2 tbsp. butter 1 /2 tsp. salt 1 /2 tsp. savory or poultry seasoning 2/3 c. milk 1 1 /2 c. corn, scraped from cob 1 /2 l b . cheese, d i ced 2 eggs, well beaten 6 slices toast Saute onion in butter in saucepan u ntil tender. A d d seasonings, m i l k and corn ; cook over l o w heat, stirring, for 1 0 m i nutes. Stir in cheese; cook u ntil melted. A d d eggs; cook for 2 t o 3 minutes, sti rring constantl y .

Serve o n toast slices. Canned corn may be used i nste a d o f fresh corn. Yiel d : 6 servings.

This reci pe came from Yan kee Magazine, wh ich dates it about 1 7 1 0, from Peaks Island, Casco Bay , Maine.

After a shipwreck, the people had so m uch salvaged cheese that they had to thi n k up many ways to use it.

Th is was one of them.

Ruth McCall North Haven Grange, No. 35 North Haven, Connecticu t

CREAM-STYLE CORN

Beat egg in bowl . Add remaining ingredients except sugar; m ix wel l . D rop by spoonfuls into deep h ot fat; fry for 6 to 8 minutes or until done. Drai n ; sprin kle with powdered sugar. Serve hot. Canned corn may be used instead of fresh corn. Yield: 4 to 6 servings.

Mrs. Robert Proctor National Grange Washington, D.C.

Photo page 7 04

Mix butter and egg yol ks in bowl. Add corn; mix w el l .

Mix sugar, flour, salt and pepper i n bowl. Add cream ; beat until smooth. Stir in corn m ixture; place i n greased casserole. Place i n pan of hot water. Bake i n preheated 325-degree oven for 1 hour to 1 hour a n d 30 mi nutes or until firm. Yiel d : 6 servings.

CHEESE WOODCHUCK

Place sieve over saucepan ; em pty oysters i nto sieve to drain. Lift oysters from sieve, one by one; remove bits of shel l . Reserve l iq u i d . Mix salt, pepper, butter and cracker crumbs. Spread 1 /3 of the crumbs m ixtu re over bottom of shallow baki ng dish; cover with half the oysters, then h alf the corn. Add half the remaining crumbs m ixture. Repeat layers of oysters and corn ; top with remaining crumbs m ixture. Mix reserved oyster l iq u i d and c ream; pour over cru m bs m ixture.

Bake in preheated 425-degree oven for 20 minutes.

Yiel d : 4 servings.

Photo page 7 03

1 tbsp. melted butter 4 egg yolks, well beaten 2 c. cream-style corn 1 tbsp. sugar 3 tbsp. flour 1 tsp. salt 1 /8 tsp. pepper 1 1 /2 c. l ight cream

-

Recipe on page 3 7 .

-

Recipe on page 67.

Fresh white or yellow ears of sweet corn 1 c. water 1 tsp. salt 2 tbsp. sugar Remove h usks and s i l ks from corn. Cut corn off c o b halfway through kernels; scrape cobs. Measure 4 cups co rn; place in l arge saucepan. Stir in water, salt and sugar; bring to a boil . Reduce heat; sim mer, stirrin g constantly, for 1 0 m in utes. May be canned or frozen, if desi red. Yield: 6 servings.

Mrs. Floyd Grommet Turkey Hill Grange, No. 7 3 70 Belle ville, Illinois

1 06 / Vegetables * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

CO RN CUSTARD 1 can corn 1 1 /2 c. milk 2 tsp. cornstarch 1 tbsp. sugar 3 eggs, well beaten 1 /2 c. melted butter 1 1 /2 tsp. salt Mix all ingredients in bowl ; place in greased baking dish. Bake in preheated 300·degree oven for 35 min· u tes or until firm. One pint frozen corn, thawed, may be su bstituted for canned corn. Yield: 6 servings.

Mrs. John F. Hull Wayne To wnship G,unye, No. 7 95 7 Lisbon, Ohio

C H E ESE AND CORN CASSE RO LE 1 c. m i l k 1 1 /2 c. bread crumbs 1 c. corn 1 c . grated cheese 1 tbsp. butter 1 tsp. salt 3 eggs, separated •

Combine m i l k, bread c rumbs, corn, cheese, butter, salt and beaten egg yolks in bowl ; mix wel l . Beat egg w h ites until stiff; fold into corn mixture. Bake in pre­ h eated 350-degree oven for 30 min utes or until firm.

Mrs. Amos E. Stuart Sterling Grange, No. 53 Sterling, Massach usetts

D E L ICIOUS CORN OYSTERS ( Recipe 50 years old) 1 egg 1 c. corn 1 /4 c. flour Salt and pepper to taste Crisco

Peel parsnips; cut into 2 x 3/8-inch strips. Com bine parsnips, water and salt in med ium sau cepan; bring to a boil. Cover; simmer for 8 m inutes or until tender.

D rain thoroughly. Heat caramel flavor topping, butter and lemon j u ice together in small saucepan. Pour over drained parsnips; toss gently u ntil evenly coated. Two cups frozen small onions or 1 pound carrots may be substituted for parsnips. Cook on ions according to package d i rections. Cut carrots into strips; cook in boi ling salted water for 12 m inutes or u ntil tender.

Yield: 4 servings.

Pho tograph for this recipe above.

CUCUMBER AU G RATI N

Beat egg in bowl until foamy; stir in corn. Add flour, salt and pepper; beat well . D rop by spoonfuls into deep, hot Crisco; cook until golden brown. Fritters should be size of large oysters. Yiel d : 2 dozen corn o ysters.

Mrs. A lma R olla Ware Grange, No. 7 64 Ware, Massachusetts

GLAZED VEGETAB LES 1 lb. parsnips 3/4 c. water 1 /2 tsp. salt 3 tbsp. Smucker's Caramel Flavor Topping 2 tbsp. butter 1 tbsp. lemon juice

3 med. cucumbers, peeled and sliced 2 tbsp. butter 2 tbsp. flour 1 1 /4 c. m i l k 1 bouillon cube 1 /4 tsp. onion j uice or grated onion Salt and pepper to taste 1 c. grated mild cheese 1 /3 c. buttered bread crumbs Cook cucumbers in just enough salted boiling water to cover for 5 minutes; d rain well . Melt butter in sauce­ pan ; add flour, stirring until blended. Add m i l k grad­ uall y ; coo k and stir until smooth. Add bouillon cube and onion juice; sti r until dissolved. Season with salt and pepper. Add cheese; sim mer, stirring constantly, until melted. Add cucumbers; pou r into greased small casserole. Top with bread crumbs. Bake in 350-degree oven for about 20 mi nutes or until browned. Yiel d : 6 servings.

Mrs. Ralph W. Durkee Saratoga Grange , No. 7 209 Stillwater, New York

Vegetables / 1 07 * * * * ******************************** * G RAN DMOTH E R � CREAMED CUCUMBERS ( Reci pe over 1 00 years o l d ) 4 med . cucumbers 2 med . onions, d i ced 3 tbsp. salt 1 c. heavy cream 3 tbsp. vi negar 3 tbsp. sugar Peel and thinly sl i ce cucum bers. Pl ace cucumbers an d onions in large bowl ; add salt, stirri ng to coat. Cover with dish and weight. Let set for 1 2 to 1 8 hours, draining periodically. Cucumbers will be l i mp, but crunchy. Drain cucumber m ixture. Add c ream , vinegar and sugar; chill. Serve over boiled new potatoes. Yiel d : 6 servings.

Mrs. A lyene A. Rollins Hamilton- Wenham Grange, No. 29 7 South Hamilton, Massachusetts

CORN AND ZUCCH I N I CASSEROLE 4 c . cooked sliced zucchini 1 c. shredded yel low cheese 3 eggs, well beaten Salt and pepper to taste 1 sm. onion, chopped 1 /3 c. rich milk 2 tbsp. flour 1 can cream-style corn Combine all ingredients i n a greased baking d ish. Bake in 3 25-degree oven for about 1 hour or until set. For variation, 2 c loves of garlic, cho pped and 1 pound ground beef, cooked until brown, may be added and additional cheese sprin kled on top. One cup bread crumbs may be added to serve a larger grou p. Yield : 7-8 servings.

Myrna Thomas French Camp-Lathrop Grange, No. 5 7 0 French Camp, California

DANDELION FRITTE RS 1 1 /2 qt. (about) dandelion blossoms 1 c. flour 1 tsp. baki ng powder 1 /2 tsp. salt 1 /8 tsp. pepper 2 eggs, beaten 2/3 c. m i l k 2 tbsp. melted butter Wash and d rain dandelion blossoms. Sift flour, bakin g powder, salt a n d pepper i n large bow l . Com bine eggs, m i l k and butter; mix well . Add egg m ixture and dan­ delion blossoms; stir u ntil blended. Drop by spoonfuls i n hot butter; fry until brown on both sides.

A letha E. Hemen way Ripley Grange, No. 462 Dexter, Maine

HOT DAN D E L I ON G REENS ( Recipe at least 60 years old) 2 qt. dandelion greens 1 c. water 1 tsp. salt 3 stri ps bacon 1 /2 c. sugar 1 tbsp. flour 1 /2 c. vinegar 1 c. sour cream 1 hard-boiled egg, sliced Cook greens in boi l ing salted water for 5 minutes; drai n . Fry bacon until crisp; drain , reserving 2 tabl e­ spoons dri ppings. Com bine sugar, flour, vinegar, s o u r cream a n d bacon d rippings. Add bacon a n d greens; bring to a boi l , stirring gently. Remove from h eat.

Garnish with egg.

Elma Burgard, W.A . C. Chm. Fleming ville Grange, No. 7 333 Owego, New York

BAKED EGGPLANT WITH CHEESE 2 med . eggplant 1 c. grated sharp cheese 1 c. cracker cru mbs 1 c. rich m i l k 1 b e l l pepper, chopped fine 1 med. onion, chopped fine 4 eggs, well beaten 2 tbsp. oil Salt and pepper to taste Peel and dice eggplant; cook in boiling water until tender. D rain ; mash . Com bine remaining ingredients i n bowl ; stir i n eggplant. Place i n well-greased baking p a n .

Bake i n preheated 3 75-degree oven for 35 t o 40 m i n­ utes or until done.

Mrs. Tom Fortune Porterville Grange, No. 7 7 8 Porterville, California

EGGPLANT SICI L I AN A 3 tbsp. cooking oil 1 med. onion, chopped 1 Ig. eggplant 1 green pepper, d i ced 1 1 5-oz. can tomato sauce 1 tsp. Italian seasoning Salt and pepper to taste Heat oil in saucepan. Add onion ; saute until trans­ parent. Peel eggplant; cut into 1 /2-inch cu bes. A d d eggplant a n d green pepper t o onion; cook, stirring, until eggplant is coated with oil . Add tomato sauc e ; m ix wel l . Bring t o a boil ; reduce heat. Simmer for 3 0 minutes. Stir i n Ital ian seasoning, salt and pepper; s i m ­ m e r for 1 5 m i nutes l onger. May b e cooled a n d refrig­ erated , then heated next day . Flavor is im proved i f reheated. Yiel d : 5 to 6 servings. john Ortolani Pioneer Grange, No. 73 7 A nnandale, Virginia

1 08 / Vegetables * * ***************** * * * * ************** BAKED EGGPLANT W I TH TOMATO ( Recipe over 1 25 years old)

2 tsp. salt 1 /4 tsp. pepper Saute m ushrooms and onions in butter until golden.

Combine eggs, c ru m bs, m i l k, c ream, salt and pepper in 1 1 /2·quart casserole; m ix wel l . Blend in m ushrooms and onions. Bake, uncovered, in 3 50-degree oven for about 1 hour or until golden and set. Serve with ch ic ken or fish.

1 med. eggplant 1 egg, beaten 1 tomato, chopped 1 onion , chopped 1 c. bread cru mbs Salt and pepper to taste Butter Cu! eggplant in half; scoop out pulp, leaving about 1 /4-i nch shel l . Chop or grind pulp med i u m-fi ne; soak in salt water for about 1 hour. Squeeze out water ; place p u l p i n bowl. Add egg, tomato, onion, bread c r u m bs, salt and pepper; m ix wel l . Pack in eggpl ant shells; dot with butter. Place shells in baking pan ; add small amount of water. Bake in preheated 37 5·degree oven for 40 to 50 minutes or until done.

Mrs. Virginia S . Cummings Essex Grange, No. 38 7 Essex, Massachusetts

EGGPLANT P I E 2 med . eggplant 1 /2 c. flour Salt Pepper 1 /2 c. vegetable oil 1 /2 c. finely chopped onion 1 /2 c. chopped green pepper 2 tbsp. chopped parsley 2 8-oz. cans tomato sauce 1 /4 lb. sliced mozzarella cheese 2 eggs, slightly beaten 3 tbsp. grated Parmesan cheese Peel eggplant; c ut i nto 1 /2'inch slices. Mix flour with salt and pepper to taste. Dip eggplant slices in sea­ soned flour; cook in oil until l ightly browned. D rain slices on paper towels. Saute onion and green pepper i n remaining oil for 5 m in utes or until tender. Add parsley, 1 /2 teaspoon salt, dash of pepper and tomato sauce; simmer for 5 minutes. Spoon half the sauce into large, shallow casserole; arrange half the eggplant slices on sauce. Add mozzarella cheese slices. Add remaining sauce, then add remain ing eggplant slices. Combine eggs and Parmesan cheese; pou r over eggplant. Bake in preheated 3 25-degree oven for 3 5 to 40 minutes.

Yield: 6 servings.

Doro thy Krause Guiding Star Grange, No. 7 Greenfield, Massachusetts

BAKED CREAM ED M U SH ROOMS 1 lb. m ushrooms, coarsely chopped 2 sm. onions, chopped 3 tbsp. butter 2 eggs, beaten 2/3 c. fine bread cru mbs 3/4 c. m i l k 3/4 c. l ight cream

Mrs. Laoma Edwards Meander Grange Youngsto wn, Ohio

BAKED STU FFED MUSHROOMS 1 lb. fresh med . m ushrooms 1 c. chopped pecans 3 tbsp. chopped parsley 1 /4 c. soft b utter 1 clove of garlic, crushed 1 /4 tsp. thyme 1 /2 tsp. salt Dash of pepper 1 /2 c. cream Wipe m ushrooms with a dam p cloth ; remove caps. Ar­ range in shallow baking dish with hollow side up.

Chop the stems; mix with pecans, parsley, butter, gar­ l ic, thyme, salt and pepper. Mix well ; heap i nto m ush­ room caps. Press down fi rmly. Pou r c ream over mush­ rooms; cover. Bake at 350 degrees for 30 to 45 minutes or u ntil tender. Baste once or twice with the cream. Add more cream, i f necessary.

From a Grange Friend

ON ION SHORTCAKE 8 to 1 0 med. onions Salt 3 tbsp. butter, melted 1 c. flour 1 1 /2 tsp. baking powder 2 tbsp. shorten ing 1 /3 c. m i l k 1 egg, beaten 3/4 c. thick cream Peel on ions; sl ice thin. Season with 1 /2 teaspoon salt.

Place oni ons in butter in fry pan; cover. Si mmer, stir­ ring occasionall y , until onions are tender but not browned; let cool. Sift fl ou r, 1 /2 teaspoon salt and baking powder together; add shortening, m ixing wel l .

Combine m i l k a n d half t h e egg; add t o flour m ixture.

Sti r u ntil well mixed. Spread in greased pie pan ; ar­ range onions over pie she l l . Combine remaining part of egg and c ream ; pour over onions. Bake in 425-degree oven for 25 mi nutes or until done. Serve hot. Yield: 6 servings.

Edith A twell Manitou Park Grange, No. 430 Woodland Park, Colorado

Vegetables / 1 09 * * * * ******************************** *

CAJ UN CHUCK ROAST 7 lb. charcoal b riquets Starter 1 stick h ickory wood 3 sm. zucchi n i 3 s m . su mmer squash 2 1 6·oz. cans stewed tomatoes 1 20-oz. package frozen sm . w hole onions 2 1 /2 tsp. salt 1 2 new potatoes 1 4-lb. beef ch uck cross rib pot roast 1 tsp. lemon pepper 1 tsp. garlic powder A l low at least 1 pound charcoal briquets for each hour of cooking time. Place charcoal in bottom pan of char­ coal water smoker; use a good starter. Try electric or chimney type, or choose a liquid, jelly or solid fibrous cubes. Place hickory wood on top of hot coals, or use other flavor-produ cing woods l ike bourbon barrel, applewood chips, pecan or mesquite. Place second pan into smoker; fi ll with water according to manufac­ turer's instructions. Place rack above water. Cut zuc­ chini and squash into 1 /2-inch thick slices. D rain tomatoes; chop coarsely. Place squash in 3-quart casse­ role. Add on ions, tomatoes and 1 teaspoon salt; stir to blend wel l . Place uncovered casserole on rack; sur­ round casserole with potatoes. Add second rack. If charcoal water smoker is a single rack un it, a step-up

attachment can be used to hold a second rack; m ay improvise by placing a baking rack over single rac k.

The meal may be cooked on a single rack, but be s u re that the roast does not touch casserole. M ix lemon pepper, garlic powder and rem aining 1 1 /2 teaspoons salt; rub over roast. Place on rack above casserole; cover with lid. Cook according to manufacturer's i n­ structions, removing lid o n ly to check water level and add ing water accord ing to manufacturer's instructions.

Cook for 6 hours. Y ield : 6-8 servings.

Ph otograph for this recipe above.

CREAM ED ON IONS 1 2 med. onions 2 c. milk 2 tbsp. b utter 2 tbsp. flour Salt and pepper to taste Buttered crumbs Cook the onions in boiling sal ted water until tender, but fi rm ; drain. Scald 1 1 /2 cups m i l k with the butter.

Sti r flour into remaining 1 /2 cup mil k; add salt and pepper. Add the paste to scalded mil k mixture; stir until smooth ' and creamy. Place onions in buttered baking dish ; pour the sauce over them. Sprin kle top with crum bs. Bake in 3 7S-degree oven for about 3 0 minutes.

From a Grange Friend

1 1 0 / Vegetables * ****************** * * * * ************** O N ION-CH EESE P I E 6 tbsp. butter 1 1 /2 c. cracker crumbs 3 c. thinly sliced onions 2 eggs, beaten 1 c. milk 1 tsp. salt 1 /4 tsp. pepper 1 /2 c. Cheddar cheese, shredded Melt 4 tablespoons butter in saucepan; add cracker c r u m bs, m ixing wel l . Press on side and bottom of pie pan, reserving 1 /2 cup for top. Saute onions in 2 table­ sRoons butter until tender. Place onions in crust. Beat e g'gs with milk; add salt, pepper and cheese. Place over l o w heat, stirring until cheese melts. Pour sauce over o nions. Sprin kle reserved crumbs on top. Bake in 3 25-degree oven for 30 minutes. Yiel d : 6 servings.

Carrie Morse L ocke Grange Mora via, New York

O N ION CHOWDER D I SH ( Recipe at least 40 years old) 2 c . chopped onions 2 tbsp. butter 2 c. diced potatoes Salt 3 c. milk Dash of pepper S i mmer onions in butter until transparent, adding just e n ough water to prevent burning. Add potatoes, 1 /4 teaspoon salt and small amount of water; cook over l ow heat until potatoes are done. Add milk, pepper a n d salt. Cook over low heat for 1 0 minutes before serving. Serve with h ot biscuits. Yield : 4 servings.

Mrs. Nella H. Ashley Dorchester Subordinate Grange, No. 280 Dorchester, New Hampshire

P A RSN I PS AU G RATI N 2 l b . parsnips 4 tbsp. butter 2 tbsp. flour 1 1 /2 c . milk 1 /2 tsp. salt Dash of pepper 1 /2 c. dried bread crumbs 1 /2 c. grated Cheddar or Parmesan cheese S c rape or pare parsnips; cut in fourths lengthwise.

Trim out woody core, Cut in large chunks. Cook in b o i ling salted water until tender; drain well . Melt 2 tablespoons butter in a saucepan; stir in flour until s m ooth . Add milk gradually . Cook over low heat, stir­ r i ng constantly, until mixture bubbles. Season with s a l t and pepper. Combine parsnips and white sauce in greased casserole. Melt remaining butter in skillet; add

crumbs. Cook, turning constantly, until brown. Com­ bine buttered crumbs and cheese; sprin kle over pars­ nips. Bake in 350-degree oven for 1 5 to 20 minutes.

Carrie Morse L o cke Grange Moravia, New York

BEE F-STU FFED GREEN PEPPERS 3 green peppers 1 1 /2 lb. ground beef 2 c. bread crumbs 2 eggs 1 tsp. salt 1 /4 tsp. pepper 2 tbsp. chopped onion 3 tbsp. melted butter Tomato sauce Remove stem ends and seeds from green peppers; cut green peppers in half lengthwise. Combine beef, bread crumbs, eggs, salt, pepper, onion and butter. Fill green peppe r shells with beef m ixture; place in shal low bak­ ing pan. Bake in preheated 350-degree oven for 45 minutes; serve with tomato sauce.

Mrs. Richard H. Will Easton Grange Easton, Pennsylvania

HAM-STUFFED PEPPERS 2 c. cooked tomatoes 1 1 /2 lb. ground ham 1 /2 tsp. salt Dash of pepper 1 tbsp. butter 1 /2 to 3/4 c. bread cru mbs 1 clove of garlic, diced 6 green peppers 1 can tomato sauce Grated Parmesan cheese Heat tomatoes in saucepan ; sti r in ham, salt, pepper, butter, bread crumbs and garl ic. Slice tops from green peppers; remove seeds. Cook green peppers in boiling water for 1 0 minutes; drain. Stuff green peppers with ham mixture; place in shallow casserole. Add tomato sauce. Bake in p reheated 350-degree oven for 35 min­ utes. Cover with Parmesan cheese; bake for 1 0 minutes longer.

Marge Holl Fair Harbor Grange, No. 7 7 29 A llyn, Washington

PEPPE RS STU FFED W ITH TUNA 7 1 /2-oz. can tuna 1 c. stale bread crum bs 1 c. tomato p u l p 1 tsp. salt

Vegetables / 1 1 1 * * * * *************************�****** * 1 /4 tsp. pepper 1 tsp. onion j uice 6 med . green peppers Buttered bread crumbs Sliced or grated Cheddar or American cheese Tomato sauce D rain tuna; flake. Pl ace in bowl . Add stale bread crumbs, tomato p u l p, salt, pepper and on ion juice; mix wel l . Remove tops from green peppers, then re­ move seeds and membranes. Parboil for 3 minutes; d rain and cool . Place in muffin cups ; stuff with tuna mixture. Cover with buttered bread crumbs; top with Cheddar cheese. Bake in preheated 3 50-degree oven for 20 mi nutes. Serve with tomato sauce_ Viola K. Swishu Grange No. 367 Greencastle, Pennsylvania

POTATOES A LA J ACK 6 c. prepared Idaho mashed potatoes 1 /2 c. butter, softened 2 3-oz. packages cream cheese, softened 1 /2 c_ grated Parmesan cheese 1 /2 c. shredded Cheddar cheese 1 /4 tsp. saffron 1 /4 c . chopped scallions 1 /3 c. chopped green pepper 1 2-oz. can pimento, drained and diced Prepare mashed potatoes without butter. Turn into large bowl ; add butter and cheeses. Beat until well blended_ Add saffron, scallions, green pepper and pi­ mento; m ix wel l . Turn into 2-quart casserole; refr i g­ erate for several hours for fl avors to blend. Bake i n preheated 350-degree oven for 1 h o u r o r u ntil th o r­ ough l y heated. Garnish with parsley. Yiel d : 8 to 1 2 servings.

Photograph for this recipe on page 2 72.

REICHERT POTATOES 4 Idaho potatoes, pared 2 tbsp. salad oil 2 onions, thinly sliced 1 /2 c. cho pped green pepper 1 /2 tsp. d ried dillweed 1 1 /2 tsp. salt 1 /4 tsp. pepper Sl ice potatoes on coarse wide opening on 4-sided grater_ Heat oil in very l arge skill et; add potatoes, onions and green pepper. Sprinkle with dill weed, salt and pepper_ Cook over mediu m-high heat, stirring fre­ q uently, for about 1 5 min utes or until lightly browned and potatoes are tender. Yield : 4 to 6 servings.

Photograph for this recipe on page 2 72.

F R I ED MASH E D POTATO CAKES ( Recipe over 40 years old) 1 c. mashed potatoes 1 tsp. (heaping) b utter, melted 1 1 /2 c. sugar 1 c. milk 2 eggs, well beaten Pinch of salt N utmeg to taste 3 tsp. baking powder 4 to 5 c. flour Com bine mashed potatoes, butter and sugar; sti r until well blended . Add m i l k , eggs, salt, nutmeg, bakin g powder and en ough flour to make a soft dough, blend­ ing wel l . Let stand in refrigerator overnight. Fry in preheated 3 7 5-degree deep fat until browned.

GE RMAN POTATO PANCAKES

Leta Shader Wheeler Grange, No. 7 4 7 6 Bath, New York

( Recipe 80 years old) 4 c. grated potatoes 1 med. o nion 1 /4 c. flour 2 tsp. salt Dash of pepper (opt.)

3 Ig. eggs, well beaten

EASY SCALLOPED POTATOES

Pare and grate potatoes and onion together. G rating may be done with a blender, but taste is different i f done b y hand o n a regular metal grater. A d d flour, salt, pepper and eggs; m ix wel l . Drop batter by table­ s p o o n fuls onto well -greased medium-hot griddle, spreading batter thin. Bake on each side until light b rown and slightly crisp. Stir batter in bowl to keep wel l m ixed. Pancakes may be placed on ba king sheet and kept warm in oven. Serve with butter and brown sugar or syrup. May be served as side dish with bacon or ham and applesauce.

Bertha Norman Courtland Grange, No. 563 Rockford, Michigan

6 med. potatoes 2 tbsp. flour 1 1 /2 tsp. salt 1 /8 tsp. pepper 2 tbsp. b utter 2 c. hot m i l k Peel a n d slice t h e potatoes. Pl ace a l ayer of potatoes i n a greased baking dish. Sprinkle with part o f the fl o u r, salt and pepper. Dot with butter. Repeat u ntil all the potatoes are used. Pour m i l k over al l. Bake i n 3 50degree oven for 1 hour or until potatoes are ten d e r a n d browned on top. Bread crumbs may b e spri n kled on top of potatoes before baking, if desired. Yiel d : 6 servings_ Mildred Henzler Barberton Grange, No. 5 7 7 Vancou ver, Washington

1 1 2 / Vegetables * ****************** * * * * ***** ********* POTATOES SUPREME

OLD-STYLE SCAL LOPED POTATOES

1 8-oz_ carton sour cream 2 c. cottage cheese 2 tsp. salt 1 tbsp. onion powder 1 /4 tsp. garlic powder 5 c. d i ced cooked potatoes 1 /2 c. grated American cheese Dash of paprika Combine sour cream, cottage cheese, salt, onion and garli c . Fold in diced potatoes; pou r i n to a buttered 1 1 /2-quart casserole. Top with cheese and sprinkle l ightly with paprika. Bake at 3 50 degrees for 40 to 45 m i n utes or until thoroughl y heated and l ightly b ro wned on top. Yield: 6 servings.

A gnes Ingwersen Dir. of Jr. Grange A ctivities National Grange Le Roy, Kansas

POTATO CAKE S 1 c. leftover mashed potatoes 1 egg 1 /2 tsp. baking powder 4 tbsp. (rounded ) flour 1 tsp. salt 1 /4 c. m i l k Mix all i ngredients together; fry i n melted shortening in s k i l let until brown and edges are well set. Turn and coo k other side until brown. Yiel d : 4 servings.

Hazel L. Cooper Hillsto wn Grange, No. 8 7 East Hartford, Connecticut

CH E ESE-SCALLOPED POTATOES

6 med. potatoes, sliced thin 2 on ions, sliced t h i n 3 stalks celery, sliced 2 tbsp. chopped green parsley 2 tbsp. flour 1 tsp. salt 1 /2 tsp. pepper 7 tbsp. butter 2 1 /4 c. hot m i l k Make layers o f potatoes, onions and celery i n buttered baking d ish. Sprinkle with parsley. Sprin kle with flour, salt and pepper; dot with butter. Continue until all vegetables are used. Pou r hot milk over all. Cover.

Bake in 325-degree oven for 1 hour, or until potatoes are tender. Add m i l k if m i xture becomes dry. Yiel d : 4 servings.

Ellen F. Storb Chester Valley Grange, No. 7496 West Chester, Pennsylvania

SPINACH-TOMATO A N D CHEESE LOAF 2 c. drained cooked spinach 2 1 /4 c . canned tomatoes 1 /4 c. chili sauce 1 /2 lb. grated cheese 1 c. cracker crum bs J uice of 1 /2 onion 1 /4 tsp. salt 1 /4 tsp. pepper Toss all i ngredients together until blended. Place in a greased loaf pan. Bake in p reheated 3 50-degree oven for about 1 hour. Serve garnished with crisp bacon.

Yield: 8 servings.

Mrs. Jane Brace Ferrisburg Grange, No. 539 Ferrisburg, Vermont

( Re c i pe over 85 years old ) 9 to 1 0 c. sliced potatoes

6 tbsp. butter 6 tbsp_ flour

1 tsp. salt 1 /4 tsp. pepper 3 c. m i l k 1 1 /2 c. grated sharp cheese 1 s m . onion, grated

Coo k potatoes in small amount of water until just glossy. Melt butter in saucepan; blend in flour, salt and pepper. Add m i l k gradually, stirring constantly. Cook and stir until thick and smooth. Remove from heat; add cheese, stirring until melted. Spoon potatoes i n b a k i n g d ish; arrange onion over potatoes. Pou r cheese sauc e over all. Bake in 350-degree oven for about 1 h o u r and 30 m in utes. Yield: 1 0-1 2 servings.

Zelia Chatburn A lbion Grange, No. 32 7 A lbion, Idaho

CREAM ED SP I N ACH AND CAU L I F LOWER 1 cauliflower, cut i n flowerets 1 1 /4 tsp. salt 3 tbsp. butter 8 c . chopped fresh spinach 2 tbsp_ flour 1 c. m i l k 1 /2 c . l ight cream 1 /2 c . shredded Swiss cheese 1 /8 tsp. pepper 1 /1 6 tsp_ nutmeg Cook caul iflowerets i n 1 i nch boiling water with 1 /2 teaspoon sal t in large skillet for 1 0 minutes or until cauliflower is crisp-ten der. D rain ; set aside. Melt butter in skillet. Add spi nach ; cook over low heat for 5 min­ utes_ Sprinkle with fl our; m ix wel l . Stir in milk and cream ; cook over low heat, stirring constan tly, unti l

Vegetables / 1 1 3 * * * * ** * * * * * * * ** * ****************** * * * sauce thickens and comes to a boi l . Stir in Swiss cheese, rem aining 3 /4 teaspoon salt, pepper and nut· meg. Add cooked caul ifl owerets; heat th rough an d serve immediately. Yiel d : 8 servings.

Photograph for this recipe on page 34.

G RANDMOTH E R'S DELICIOUS BAKED SQUASH ( Recipe 40 years o l d )

2 sm. acorn squash 1 /2 c. cream 2 tbsp. butter

3 tbsp. sugar Salt to taste 1 /2 c. (packed) brown sugar 1 /2 c. chopped pecans

Cut squash in half; remove seeds. Place squash , cut side down, in baking dish. Bake in preheated 350degree oven until tender. Remove pulp from squash ; mash in bowl . Add cream, butter, sugar and salt; mix well. Fill squash halves with butter m ixture. Sprinkle tops with brown sugar, then pecans; place on cookie sheet. Broil until brown. Yield: 4 servings.

A n toinette K. Barschaw Sammamish Valley Grange, No. 286 Seattle, Washington

MOTH E R'S OLD-TIME SQUASH PATTI ES

Cook sq uash in boil i ng, salted water until tender; d rain and chop. Fry bacon until crisp ; drain and crum b l e.

Saute onion and green pepper in bacon dri p pi ngs u ntil tender. Add bacon, onion mixture, 1 cup crushed crackers, eggs, salt and pepper to squash ; mix well.

Place in greased casserole; top with remaining 1 /2 c u p cracker crumbs. Dot with butter; sprin kle w i t h p ap· rika. Bake in preheated 350-degree oven for 3 0 m in­ utes or until done. Yiel d : 6 to 8 servings.

Doris Wilson Tamarack Grange, No. 7 388 Reno vo, Pennsylvania

CHEESED ZUCCH I N I CASSEROLE 1 c . cru mbled crackers 6 med. zucchini, sliced 3 tomatoes, sliced 1 onion, sliced 3/4 tsp. salt 1 /4 tsp. garlic salt 1 /4 tsp. oregano Dash of pepper 6 slices sharp American process cheese 3 strips bacon, halved

Sprinkle crackers into 1 3 x 9-inch baking dish. Layer zucchini, tomatoes and onion over crackers; add sea­ sonings. Top with cheese, then bacon. Bake in p re­ heated 3 50-degree oven for 45 minutes or until done.

Yiel d : 8 servings.

Mildred A rnett Unity Grange Pemberton, Ohio

( Reci pe about 75 years old)

3 c. cooked mashed yel low, su m mer or

zucchi n i squash 3 eggs, beaten 1 /2 tsp. salt Pepper to taste 1 tbsp. melted butter 1 1 /2 to 2 c. flour

Mix all ingredients in bowl ; d rop by spoonfuls onto hot, greased griddle. Cook until brown on both sides.

May add diced leftover ham or other meats and serve with gravy.

Myrna Thomas French Camp-Lathrop Grange, No. 5 70 French Camp, California

SQUASH CASSEROLE 4 med. sum mer or zucchini squash 4 stri ps bacon 1 onion, chopped 1 /2 green pepper, chopped 1 1 /2 c. crushed saltine crackers 2 eggs, beaten well Salt and pepper to taste Butter Paprika

ZUCCH I N I -CHEESE BAKE 1 Ig. zucchi n i 1 sm. can evaporated m i l k 2 tbsp. butter 2 tbsp. flour 1 /2 c. grated American cheese 3 tbsp. sli vered blanched almonds 2 tbsp. melted butter 1 c. soft bread crumbs Sl ice zucchini or cut i nto cu bes; cook in small amount of boi l i n g, salted water for 5 min utes. Drain ; reserve l i q u i d . Place zucc h i n i in greased casserole. Add enough evaporated m i l k to reserved l iquid to make 1 cup I i q · uid. Melt butter i n small saucepan ; stir i n flour. A d d mil k gradual l y ; cook, stirring constantly, until thi c k­ ened. Add cheese; cook over low heat until melted.

Add almonds; pour over zucchini. Mix melted butter with bread crumbs; spri n kle over zucchi n i m ixtu re.

Bake i n preheated 3 50·degree oven for 3 0 to 3 5 m in­ utes or until c rumbs are golden brown; garnish with parsley. Cuc u m bers may be substituted for zucchi n i .

Mrs. Raymond J. Meehan Northumberland Grange, No. 2 7 8 Lewisburg, Pennsylvania

1 1 4 / Vegetables * ****************** * * * * ************** CHARLEY'S SWEET POTATO ES ( Recipe over 60 years old) 4 med . sweet potatoes 1 c. b rown sugar 1 /4 c. butter Vinegar Boil sweet potatoes in water to cover until almost done. Let cool , then peel. Cut in sl ices about 1 /2 inch thick. Arrange sl ices in oiled shallow pan. Cream but­ ter and sugar together; spread over sweet potatoes.

Drop several drops of vinegar on each slice from tip of spoon. Bake in 3 50-degree oven fo r 30 to 40 minutes.

Yield: 6 servings.

Christina 0 'Neal French Creek Grange, No. 396 Snohomish, Washington

CRUSTE D SWEET POTATO CASSE ROLE Y A M·PECAN CASSEROLE 2 16 or 1 7 ·OZ. cans Louisiana yams 1 /2 c. orange juice 1 tbsp. lemon juice 1 /3 c. chopped pecans Marshmallows W hole pecans for garnish Parsley for garnish D ra i n yams, reserving 1 /2 cup yam syrup; slice yams.

Com bine yams, reserved yam syrup, orange juice and I lemon ju ice in large m ixer bowl; beat at low speed u n ti l yams are mashed . I ncrease speed to med i u m ; b e a t u n t i l mixture is light and fluffy. S tir in chopped pecans. Spoon yam m ixture into u ngreased 6-cu p souffle dish or casserole; cover with foil. Bake in pre­ heated 3 75-d egree oven for 20 minutes. Remove from oven ; top with marshmallows. Return to oven; bake, u n covered, for 5 minutes longer or until marshmallows are sl ightly melted . Garnish with whole pecans and parsley. Y ield: 4 servings.

Pho tograph for this recip e above.

G I NGER SWE ET POTATOES 5 lb. sweet potatoes

1 /4 c. b utter 1 /2 tsp. salt 3/8 c. cream 1 /2 lb. gingersnaps, crushed

3 c. cooked mashed sweet potatoes 1 c. sugar Butter 2 eggs, beaten 1 tsp. vanilla 1 c. brown sugar 1 /3 c. flour 1 c. chopped nuts Combine sweet potatoes, sugar, 1 /2 cup melted butter, eggs and vanilla; stir until well mixed. Turn into greased casserole. Com bine brown sugar and flour; blend well . Stir in 1 /3 cup melted butter and the n uts; pour evenly over sweet potato mixtu re. Bake in 3 75-degree oven for about 30 minutes or until brown .

Yiel d : 8 servings. juanita Gentry, Home Ec. Chm .

Little Mountain Grange Roaring River, North Carolina

SWEET POTATO BALLS 3 c. cooked mashed sweet potatoes 1 /4 c. butter 3/4 c. brown sugar 2 tbsp. milk 1 /4 tsp. salt 1 /2 tsp. grated lemon rind M iniature marshmallows 1 /2 c . crushed corn flakes

W ash , peel and sl ice sweet potatoes; cook in boiling sal te d water until tender. D rain, then mash. Add but­ ter , salt and cream. Place potatoes in shallow baking pan . Sprinkle gingersnaps on top. Dot with additional butte r. Bake in 350-degree oven u ntil brown. Yield: 1 5 servi ngs.

Combine sweet potatoes, butter, sugar, m i l k, salt and lemon rind; mix well . Combine 6 marsh mallows and as m uch sweet potato mixture as desired ; shape in ball s.

Roll balls in corn flakes. Place in buttered baking dish.

Bake in 350-degree oven for 45 minutes. Each bal l may be placed in a piece of al uminum foil shaped l i ke a cup, then set in baking dish for ease in handling.

Yiel d : 8 servings.

Mrs. Mary jane Kent Harveys Grange, No. 7 444 West Finley, Pennsylvania

Mrs. Frederick A . Holbert Indian Orchard Grange, No. 7 020 Honesdale, Pennsylvania

Vegetables / 1 1 5 * * * * ****************************** * * * OUR FAVO RITE YAM CASSE ROLE 2 c. cooked and strained yams 1 /3 c. sugar 2 eggs, beaten 1 /2 tsp. salt 1 /2 tsp. cinnamon 1 /4 tsp. nutmeg 1 tbsp. lemon j uice 1 /4 c. rich m i l k or cream 3 tbsp. melted butter 1 /4 c. raisins 1 /4 c. chopped pecans Large marsh mal lows Combine all ingredients except raisins, nuts and marsh­ mallows; beat until well mixed. Sti r in raisins and n uts.

Pour into l -quart casserole. Bake in 350·degree oven for 30 min utes. Cover top with marsh mall ows; return to oven. Bake until marsh mallows are brown. Yie l d : 6 servings.

Margaret H. Woodward Orlando Park Grange, No. 7 72 Casselberry, Florida

BAKED STU F F E D TOMATOES 2 c. soft bread crumbs 1 tsp. salt 1 /8 tsp. pepper 2 tbsp. sugar 2 tbsp. melted butter 6 tomatoes 1 tbsp. butter

FRIED TOMATOES 1 /2 c. cornmeal 1 /2 c . flour 2 tbsp. sugar 1 tsp. salt 1 /4 tsp. pepper Firm ripe tomatoes, sliced Mix all ingredients together except tomatoes. Coat both sides of tomato slices with cornmeal mixtu re.

Fry in hot shortening until browned on both s i d es .

Serve hot. Green or partially ripe tomatoes m a y be used. Store leftover cornmeal mixture in plastic container for future use.

Cora Wolfe Brandywine Grange, No. 348 Brandywine, Maryland

TASTY TURNIPS ( Recipe 40 years old) 4 strips bacon 2 c. diced w hite turnips 1 c. d iced potatoes 3/4 tsp. salt 1 /8 tsp. pepper 1 /2 tsp. sugar 1 /4 c. cream Fry bacon until crisp; chop an d set aside. Com bine vegetables, 1 tablespoon bacon drippings, season i n gs and sugar; add water just to cover. Cook until ten d e r, then drain. Add crea m ; mash. Add chopped bacon ; m i x wel l . Serve immediately. Yiel d : 6 servings.

Mix bread crumbs with salt, pepper, 1 tablespoon sugar and melted butter. Cut thin slices from stem end of tomatoes; remove centers, leaving thick shells.

Sprinkle centers with additional salt and pepper to taste and remaining 1 tablespoon sugar. Fill with stuff· ing; dot with butter. Place in baking pan. Bake in pre­ heated 3 50-degree oven for 1 hour.

A nna Heikens Eastside Grange, No. 7 09 Bigfork, Montana

MED ITE RRAN EAN TOMATOES 1 /2 c. butter 8 Ig. ripe tomatoes, peeled 2 tsp. brown sugar 6 tbsp. minced chives 1 /2 c. minced celery 1 /4 c. minced parsley 1 tsp. crushed oregano Salt and pepper to taste Melt butter in small skillet. Place whole tomatoes, stem side down in saucepan; add sugar. Cover; coo k over low heat for about 1 0 minutes. Remove cover.

Turn tomatoes carefully ; add remaining ingredients.

Spoon butter over tomatoes; cover. Cook over l o w heat for about 1 0 minutes. Place tomatoes on heated pl atter; spoon pan ju ices over tomatoes. Serve immedi­ ately. Yiel d : 8 servings.

From a Grange Friend

Mrs. Walter Sager Orchard Park Grange, No. 7 335 Orchard Park, New York

VEGETABLES EN CASSE ROLE ( Recipe over 50 years old) 1 /2 tbsp. corn syrup 2 tbsp. vegetable oil 1 c. diced onion 1 c. diced celery 1 c. diced string beans 2 c. thinly sliced potatoes 1 /2 tsp. salt Dash of pepper 1 tbsp. cornstarch 1 pt. can ned to ma toes 1 /2 c. fine dry bread crumbs 1 /4 c. grated American cheese Combine syrup and oil in frypan. Add onion; coo k until yel lowed. Add celery, string beans and potatoes.

Sti r in salt, pepper and cornstarch . Arrange the onion mixtu re in l ayer in baking dish ; add tomatoes. A d d enough water t o barely cover vegetables. Com bine crumbs and cheese; sprinkle over casserole. Place cover on casserole. Bake in 3 50-degree oven for 1 hour. Un­ cover, bake for 30 min utes longer.

Mrs. Trula Baird Muncey Grange, No. 7 204

8ide �ishes

117

Side dishes are the "other foods " that go on the dinner pl ate with meats and vegetables. They incl ude a number of delicious dishes from the simple baked potato with butter to the most enjoyabl e combinations of cheeses, spices, fruits, eggs and rice or pasta. Cornmeal mush, homemade noodles and dumplings served to feed the larger families of yesterday - and stretched the food suppl y while adding nourishment when meat and fresh vegetables were in short supply.

Macaroni and cheese, rice and gravy and baked or mashed potatoes have all been longtime favorite side dishes for American families. They are easy to prepare, fil ling and always good. But, how long has it been since you have cooked up a hearty pot of chicken and dumplings to surprise your hungry family ? Hominey and grits, like potatoes, rice and noodles, are simple foods to which you can add a variety of ingredients to make them taste exactly as you wish.

Fruit is also important as a side dish, whether fresh, canned, cooked with the meal, or as a garnish. A baked ham decked with pineapple slices and cherries, baked chicken surrounded by golden peach slices or most any cut of pork accompanied by applesauce or apple slices all make ap petite and eye-pleasing dishes. Cranberry sauces or spiced pears, peaches and crabap ples, not onl y pretty at Christmas, all make delicious compl ements for all fowl and poultry dishes. For an elegant touch, serve frosted grapes or strawberries with the entree.

Side dishes can be simple or elegant, but because they are usually cereals, pastas or fruits (often with the addition of cheese and eggs), they are always nutritious. They may sometimes take a little extra time to prepare, but the difference in interest and taste appeal of a dinner is well worth the extra effort.

1 1 8 / Side Dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

BO I LE D POTPI E

cream, salt and coloring. Place in well-buttered glass pan; l et stand in cool place for at least 5 days.

This is a very old recipe given to me by mother in 1 925.

( Recipe 1 00 years old) 1 /4 tsp. salt 1 1 /2 c. flour 2 tbsp. shortening 1 /4 to 1 /2 c. water 3 or 4 potatoes 4 c. beef stock

Mrs. Lois Keyser Millbrook Grange, No. 1864 Elm wood, Illinois

Com bine salt and flour; cut in shortening u ntil m ix­ t u re resembles cornmeal . M ix in j ust enough water to h o l d ingredients together. Roll out as for pie dough on w e l l ·floured board or between 2 sheets of waxed paper. Cut into 2-inch squares; l et stand for several m i nutes. Peel and qu arter potatoes; h eat stock. Cook potatoes in stock for about 5 m inutes. Drop potpies into boiling stock, stirring to keep separated. Boil for 2 0 to 30 minutes, stirring occasional ly to keep from sticking together. Add more water, if needed. Serve with sliced, boiled beef, if desired.

Mrs. j. Herbert Snyder, Past Delegate Natl. Grange Glade Valley Grange Walkersville, Maryland

C H EESE CASSE ROLE 1 0 slices stale b read, cut in 1 /2-in . pieces 3/4 lb. sharp cheese, grated 1 /4 lb. b utter 2 c. milk 2 eggs, beaten 1 /2 tsp. Worcestershire sauce Salt and pepper to taste Pl ace l ayer of bread in buttered 8 x 1 2 x 2-inch baking d i s h . Add l ayer of cheese. Continue adding layers of bread and cheese, ending with cheese. Melt butter; add m i l k, eggs, Worcestershire sauce, salt and pepper. Pour over bread and cheese. Cover; let stand i n refrigerator overnight. Let stand at room tem perature for 2 hours.

Pl ace in pan of water. Bake in preheated 350-degree oven for 1 hour. Cut in sq uares; serve with desi red sauce.

Mrs. Lloyd Fillmore Plymouth Grange, No. 389 Plymouth, Michigan

H O M EMADE CHEESE 3 gal. clabbered m i l k 1 /2 tsp. soda 1 /2 c. b utter, melted 1 1 /2 c. sour cream 1 tbsp. salt 1 tsp. butter coloring Scald m i l k; remove from heat. Let stand for 30 min­ utes. Place i n cloth sack ; let drip for several hours to remove all whey. Add soda and butter; let stand for 2 h o u rs. M ix with 1 cup sour cream; coo k in double b o i l e r, stirring until smooth. Add remaining sour

QUICHE LORRAINE 1 1 /2 c. soda cracker crumbs 1 /4 c. melted b utter 1 1 /2 c. milk 3 eggs 1 tsp. Worcestershire sauce 1 /2 tsp. salt 1 /2 lb. Swiss cheese, cubed 1 /4 c. g rated Parmesan cheese 1 /2 lb. bacon 1 /2 c. chopped onion Mix crumbs and butter together; press into l O-inch pie pl ate. Bake in preh eated 3 50-degree oven for 1 0 min­ utes. Remove from oven. Reduce oven tem perature to 325 degrees. Combine m i l k, eggs, Worcestershire sauce, salt and cheeses; m ix wel l . Cut up baco n ; fry bacon and on ion until brown. Drai n ; spread in baked crust. Pour in egg mixture. Bake for 45 to 55 minutes or until q u iche is set in center. Let cool for 5 m i nutes; cut into p ie-shaped wedges to serve.

Mrs. R uth S. Duffield Community Grange, No. 1994 New A lexandria, Pennsylvania

WE LSH RAREBIT 1 l b . soft rich cheese, diced 1 8-0l. glass ale or m i l k 1 tsp. dry mustard 1 /2 tsp. paprika or dash of cayenne pepper 1 /2 c. cream or 1 /4 c. butter Pl ace cheese in chafing d ish ; add ale grad ually, stirring until ch eese is melted. Add m ustard, papri ka an d cream; heat thorough ly. Serve immed iately over toast or crackers. May add dash of Worcestersh i re sauce if milk is used.

This recipe is from the 1 897 Hood's Practical Coo k 's Book.

Mrs. Herma jane Huseby L exington Grange, No. 94 Bonner Springs, Kansas

GRAN DMOTH E R� CORNM EAL M USH ( Recipe 1 00 years old) 5 c. water 2 tbsp. salt 2 c. cornmeal 1 /2 c. flour

Side Dishes / 1 1 9 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Com bine water and salt in heavy kettle; bring to a rolling boi l . Add cornmeal slowly, beating constantly to prevent l u m ping. Mix flour and a small amount of water to make a smooth paste; stir flour slowly into cornmeal mixture. Sim mer for at least 1 hour and 3 0 minutes, stirring frequently. Serve with pork, i f de­ sired. Pour leftover cornmeal m ush into casserole to mol d . Sl ice and fry i n butter until browned and heated through ; serve for breakfast.

Mrs. Edward F. Holter Middletown Valley Grange, No. 33 7 Frederick, Maryland

OLD-FASH ION E D CORNM EAL M USH

G RANDMOTHE R'S D RESSING ( Recipe 1 00 years old ) 1 loaf bread B utter Salt and pepper to taste Nutmeg to taste 2 eggs 1 c. milk Cut bread i nto small cubes. Fry 1 cup of bread c u bes at a time in smal l amount of butter over low heat u ntil l ightly browned. Season bread cubes with salt, p e p per and nutmeg. Beat eggs and m i l k until well blended; add to bread cubes. Toss until well coated. Stuff i n to fowl or place in baking dish to bake. Y ield : 8 servin gs.

Mrs. Patricia Carncross Wife of Michigan State Master

8 c. cornmeal 4 c. cold water 2 tbsp. salt 4 qt. boiling water Com bine cornmeal and cold water; mix wel l . Add salt to boiling water ; add cornmeal m ixture gradual ly to keep water boi l ing, stirring constantly. Let boil for at least 2 hours, stirring frequently . Serve hot with milk, cream and sugar or butter and syru p. May be chilled and sl iced for frying. Oiling m ush on top prevents formation of a crust.

Cornmeal mush is sometimes call ed Hasty Pudding from the custom of m aking it as wanted and serving it after 15 min utes cooking. The cornmeal was not thor­ oughly cooked and therefore was said to d isagree with many pe rsons.

Trudy Rendon San Dimas Grange, No . 658 A zusa, California

CORN BREAD STU F F I NG 1 /2 c. (scant) butter 4 c. crumbled corn bread 4 c. soft bread crumbs 1 /2 c. (scant) bacon fat 2/3 c. d i ced celery 2 med. onions, d iced 1 /2 c. chop ped green pepper 1 1 /3 tsp. salt 1 /4 tsp. pepper 1 1 /3 tsp. monosodi u m gl utamate 2 tsp. poultry seasoning 2 eggs, beaten 1 c. water

DAN ISH D UMPL I NG ( Reci pe 1 20 years old ) 1 /2 c. milk 2 tbsp. butter 1 /4 tsp. salt 1 /2 c. flour 2 eggs Vegetable or beef sou p Bring m i l k, butter and salt to a boil i n saucepan_ Stir in flour; mix wel l . Mixture will be very thick. Remove from heat; add eggs, one at a time, beating vigo ro usly after each addition. Dip teaspoon into simmering s o u p s o dough w i l l not stick. Drop dough from teaspoon into sou p ; dumpl ings are done when they rise to top of soup.

This recipe was used by my great grandmother w h o was a native o f Denmark.

Anne Johnson Meridian Grange, No. 265 Kent, Washington

EGG DUMPL I NGS 2 c. flour 3/4 tsp. salt 2 1 /2 tsp. baking powder 2 eggs 2/3 c. cream 2 tbsp . melted shortening 4 to 6 c. beef or chicken broth or stock

Cut butter into small pieces. Com bine butter, corn bread and bread crum bs. Melt bacon fat. Add celery and onions; cook for 5 min utes. Stir into cru m b m ix­ ture. Add remaining ingredients, using just enough water to make a moist stuffing; mix wel l . Yield: Stuff­ ing for one 8-pound turkey.

Sift flour, salt and baking powder together. Beat eggs; add cream and shorteni ng. Stir egg mixture into d ry ingredients; mix well . Drop by spoonfuls into sim mer­ ing broth. Cook, covered, for 1 0 minutes. Uncover; cook for 1 0 min utes longer.

Gail Turco tte Centennial Grange, No. 7 85 Barrington, New Hampshire

Kathryn Karnes Rainboro Grange, No. 2 653 Greenfield, Ohio

1 20 / Side Dishes * ****************** * * * * ************** O N ION DUMPL I NGS

BAKED EGGS W ITH MASH ED POTATOES

( Re c i pe about 300 years old ) 4 or S med. onions, chopped Butter 2 c. flour 2 tsp. baking powder 1 /2 tsp. salt 2 eggs Milk 1 /2 c . cream

H ot mashed potatoes Melted b utter Eggs

Saute onions in butter until browned and tender; set aside. Sift flour, baking powder and salt together; stir i n eggs and enough m il k to make a soft dough. Drop by spoonfuls into boiling salted water; cook until do ne. Combine sauteed on ions and cream in saucepan; b r i ng to a boil . Place d u m pl ings in serving dish ; pour onion sauce over dumplings.

Th i s recipe has been in my family for S generations.

Marie Coe Plains Grange, No. 7 0 7 Plains, Montana

QU I C K D ROP DUMPL I NGS ( Re ci pe SO to 6 0 years old) 2/3 c . flour 1 /4 tsp. salt 1 tsp. baking powder 1 egg 3 tbsp. m i l k Broth

Fill b uttered casserole or baking dish with mashed po­ tatoes. Make depressions in potatoes large enough to hold an egg, using a tablespoon. Brush potatoes with melted butter. Break 1 egg careful l y into each depres­ sion. Bake in p reheated 3 7S-degree oven until eggs are set and potatoes are lightly browned.

Mary T. Hironymous A merican River Grange, No. 7 72 Sacramento, California

EGGS BENED ICT 1 /2 Engl ish m uffin 1 slice ham, sauteed lightly 1 egg, poached 1 1 /2 tbsp. Hol landaise Sauce Toast m uffi n l ightly. Place ham on cut side of m u ffin ; top with poached egg. Cover with Hollandaise Sauce.

Yield: 1 serving.

H O L LANDAISE SAUCE

Sift flour, salt and baking powder together. Beat egg u n ti l l ight. Add m i l k; beat wel l . Fold in d ry ingredi· e n ts q uickly, stirring only until moistened. Drop by spoonfu l s into rapidly boi ling broth. Boil, covered, for 1 5 m inlJte�. Do not lift cover. Serve immediatel y .

From a Grange Friend

4 egg yolks 2 tbsp. lemon j u i ce 1 /2 l b . b utter, melted 1 /4 tsp. salt White pepper to taste Beat egg yol ks in top of double boiler; stir in lemon j u ice. Cook over low heat, never allowing water in bottom pan to come to a boil . Add butter, a small amount at a time, stirring constantly with a wooden spoon. Add salt and pepper; cook slowly u ntil th ick­ ened. Yield: 1 cup sauce.

Th is dish is said to have been created in the Vatican kitchen around 1 76 0 for Pope Benedict X I I I .

From a Grange Friend

P ROSCI UTTO SO UFFLE ( Re c i pe 60 years old) 1 /4 lb. prosciutto 4 eggs, separated 1 /8 tsp. salt 1 /8 tsp. white pepper 2 tbsp. grated Parmesan cheese 1 /2 c. melted b utter

CREAME D EGGS ON TOAST ( Recipe about 3 0 years old) 2 tbsp. (heaping) butter Flour 2 c. milk Salt and pepper to taste 6 hard-boiled eggs, chopped Toast

C u t prosciutto into thin strips. Mix egg yol ks, salt, p ep per, cheese and p rosciutto together l ightly with wooden spoon. Fol d in stiffly beaten egg whites and melted butter; pour into greased large casserole. Mix­ tu re m ust not fill more than 1 /3 of the casserole. Bake in preheated 3S0-degree oven for 20 minutes. Serve i m mediately .

Melt butter in saucepan; stir in enough flour to make a smooth paste. Add m il k , a small amount at a time, stirring constantl y ; cook until smooth and thick. Sea­ son with salt and pepper. Stir in eggs; heat through.

Serve over toast.

Mrs. Gene vieve Granito Fall River Grange, No. 392 Fall River, Massachusetts

Clella Reitmyer Jordan Grange, No. 758 Coolport, Pennsylvania

Side Dishes / 1 21 * * * * ** **************** ********* * * * * * * D R I E D APPLE SAUCE

SALT PORK OMELET ( Recipe over 1 00 years old)

6 1 /4-i n_ thick slices salt pork 6 eggs, separated 1 /2 c_ m i lk 1 /4 c. flour 1 tsp. baking powder Salt and pepper to taste

Cut pork slices into 1 /2-inch squares; fry in cast-iron frypan over medium heat until l ightly browned. Drain off all but 2 tablespoons fat. Spread out pork squares evenly in fry pan ; set aside. Beat egg whites until stiff.

Beat yolks until creamy ; add m i l k, flour, baking pow­ der and seasoni ngs, beating until smooth. Fold in egg whites. Heat fry pan ; pour egg m ixture over pork squares. Cook over medi um heat until eggs are set and bottom starts to brown. Bake in preheated 3 50-degree oven until cooked through. Cut into 6 wedges to serve.

Bacon or canned sandwich meat may be su bstituted for salt pork slices, if desired.

Mildred Chalifoux Hudson Grange, No. 7 7 Hudson, New Hampshire

SCALLOPED EGGS Bread crumbs 1 2 hard-boiled eggs, sliced crosswise Butter Salt and pepper to taste 1 c. cream or m i l k Sprinkle a l ayer o f bread crumbs i n well-buttered large baking dish. Add layer of egg slices; dot with butter.

Season with salt and pepper. Repeat layers until all eggs are used, ending with crumbs. Pou r cream over top . Bake in preheated 3 50-degree oven u ntil heated through and browned.

Georgia Schultz Apple Valley Grange Apple Valley, California

F R I E D APPLES

1 qt. dried apples 1 lemon, sliced and seeded Sugar to taste Combine apples with water to cover; let stand for 2 hours. Pou r off water. Place apples in saucepan; cover with water. Boil slowly until al most done, adding h ot water as needed. Add lemon and sugar; coo k until done. Yield: 4 servings.

Gertrude A. Pratt Nemasket Grange Bridgewater, Massachusetts

SPICED APPLES 4 apples 2 c. sugar 1 c. water 1 1 /2 c. vi negar Whole cloves to taste Stick cinnamon to taste Peel, core and quarter apples. Combine sugar, water and vinegar. Tie cloves and cinnamon in a bag; add to sugar mixture. Cook, stirring, until sugar is d issolved.

Add apples; cook until transparent but not bro ken.

Ch ill before serving.

Mary T. Hironymous American River Grange, No. 7 72 Sacramento, California

P I N EAPPLE CASSEROLE 6 slices white bread, d i ced

1 /2 c. butter 2 tbsp. flo ur 3/4 c. sugar 1 No. 2 1 /2 can crushed pineapple 3 eggs, well beaten

Saute bread cubes in butter; set aside. Mix flour with sugar; add pi neapple. Mix wel l . Stir in eggs. Pour i nto shallow 9-inch square pan or casserole; top with sau ­ teed bread cubes. Bake i n preheated 3 50-degree oven for 45 m i n utes.

Evalyn L eithe Home Economist, Washington Wheat Commission Spokane, Washington

( Reci pe 1 00 years old)

6 apples

2 tbsp. butter 2 tbsp. sugar 2 tbsp. molasses 1 tbsp. water

STEAMED RH UBARB 4 c. l -i n . pieces of unpeeled rhubarb 1 /2 to 3 /4 c. sugar

Cut apples i nto eighths; peel 1 strip of skin from each piece. Melt butter in frypan; add sugar, molasses and water. Mix well . Add apples; cover and cook until tender. Remove cover; cook until juice is boiled away and apples are brown. Good served with pork or sau­ sage. Yiel d : 6-8 servings.

Place rhubarb in top of double boi ler over boiling water. Cover tightly; steam for 20 to 30 m inutes o r until almost tender. Do not stir a t any time. Dissolve sugar in 1 /2 cup hot water. Pour over rhubarb; steam fo r 2 m i n utes longer.

Mrs. Elsie M. Gould Somersworth Grange, No. 264 Exeter, New Hampshire

Dorothy McCray Slocum Grange Narragansett, Rhode Island

1 22 I Side Dishes ******************* * * * * ************** SCALLOPED PINEAPP LE 4 c. bread cubes 1 /2 c. b utter, melted 1 1 /2 c. sugar

MACARON I AND CHE ESE FO R S IXTEEN 1

3 eggs, beaten 1 /2 c. evaporated milk 1 No. 2 can crushed pineapple P lace bread cubes in m ixing bow l ; pour butter over top . Toss until coated. Add sugar, eggs, m i l k and pi ne­ a p p l e ; m i x t h o rough l y . Pour into wel l -greased 1 1 /2-quart casserole. Bake in preheated 350-degree oven for 40 minutes to 1 hou r or until firm and b rowned . Serve with baked ham or ham loaf.

Mrs. Charles B. Forney Star Grange, No. 993 Nazare th, Pennsylvania

7 7/2 lb. figs 7 box seeded raisins 7 7/2 oz. olive oil 7/2 oz. glycerine 7/2 oz. slippery elm 7 7/2 oz. po wdered senna 7 oz. charcoal

J I FFY MACARONI AND CH E ESE ( Recipe 25 years old ) 1 /2 c. mayonnaise 1 /4 tsp. salt 1 /8 tsp. pepper

Grind figs and raisins - then put the drug ingredients

in.

Mix

thoroughly

with

hands. Shape into balls the size of small wal­ nuts.

Cook macaro n i according to package directions. Melt butter in large saucepan ; blend in flour. Add mil k slowly, stirring constantly, until mixture is smooth; cook for about 1 0 m in utes or until sauce thickens.

Add salt and 2/3 of the cheese. Com bine sauce an d cooked macaroni; pour i nto two 8 x 1 1 x 2-inch bak­ ing dishes. Spri n kl e remaining cheese on top; dot with additional butter. Bake at 3 7 5 degrees for 1 5 to 2 0 minutes. Freezes well.

Recipe has been in our fam ily for 3 generations.

Mrs. William W. Campbell, L ady Asst. Steward Middleto wn Grange, No. 684 L anghorne, Pennsylvania

CURE FOR NEURITIS OR A R THRITIS

store

1 -lb. package elbow macaroni

6 tbsp. butter 6 tbsp. flo ur 6 c. m i l k 1 tsp. salt 1 lb. extra sharp cheese, grated

Take one morning and evening for a

week, then one a day for 6 months. The balls are to be chewed. Keep in refrigerator.

Josie Davis

Lyndell Grange, No. 7 7 79 Downingtown, Pennsylvania

HOM INY G R ITS 2 c. grits 1 /2 c. butter 1 lb. sharp cheese, d i ced 1 lb. Vel veeta cheese, d i ced 1 med. onion, minced 3/4 c. milk 6 eggs, beaten

1 tsp. minced parsley 1 /2 c. m i l k 1 c. grated American cheese 3 c. hot cooked macaroni 6 frankfurters, slice d

Combine mayonnaise, salt, pepper a n d parsley i n top of dou ble boiler; add m i l k grad uall y , stirring con­ stantly until smooth. Add cheese, macaroni and four frankfurters; cook over boiling water for about 1 5 minutes. Pl ace i n casserole; garnish with remaining 2 frankfurters. Bake in preheated 400-degree oven until browned.

Edith Cooper L iberty Grange, No. 7 52 Meridian, Idaho

SUPER MACARO N I AND CHEESE 1 1 /2 c. macaroni 2 c. milk, heated 6 oz. Cheddar cheese, grated 1 /4 c. butter, melted 1 can mushrooms 1 sm . jar pimento, chopped 3 eggs, beaten slightly

Cook grits according to pac kage d irections; stir in but­ ter. Add remaining ingredients in o rder l isted ; spread i n baking dish. Bake for about 40 m inutes in pre­ h eated 3 50-degree oven. Cut into sq uares to serve, if desired.

Cook macaroni in salted water until tender; drain well .

Combine all ingredients; mix carefully. Place in but­ tered casserole ; place casserole in pan of water. Bake in preheated 350-degree oven for 50 minutes.

Sylvia Bomer, Home Ec. Chm. Hurricane Creek Grange joseph, Oregon

Winifred Clark Quartz Hill Grange, No. 697 L ancaster, California

Side Dishes / 1 23 * * * * ******** ************************ * casserole; pl ace tomato wedges ove r macaroni m ixtu re.

Place under broiler; broil until crumbs are l ightly browned. Yield : 4-6 servings.

Photograph for this recipe opposite.

R I NG OF PLENTY ( Recipe 85 years o l d ) 1 1 /2 c. cooked macaroni 1 c. diced cheese 1 c. soft bread crumbs 1 tbsp. m inced parsley 3 tbsp. minced pi mento or red sweet pepper 3 tbsp. melted butter 1 tbsp. mi nced onion 1 c. scalded milk 1 egg, well beat e n 1 tsp. salt 1 /8 tsp. pepper

BAKED MACARON I AND CHEESE SPEC IAL Salt 3 qt . rapidly boiling water 2 c. elbow macaroni 1 c. grated Muenster cheese 1 c. grated Cheddar cheese 1 c. grated Swiss cheese 8 tbsp. butter 1 c. soft fresh fine bread cru mbs 1 /3 c . all-p urpose flour Dash of cayenne pepper 3 c. milk 1 Ig. tomato, cut into wedges Add 1 tablespoon sal t to boiling water; add macaroni gradually so that water continues to boil . Cook, un­ covered, stirring occasionally, until tender; d rain in colander. Combine Muenster, Cheddar and Swiss cheeses; set aside. Melt 2 tablespoons butter in small saucepan; remove from heaL Sti r in b read crumbs and 1 /2 cup cheese mixture; set aside. Melt remaining 6 tablespoons butter in large saucepan; stir in flour, 3/4 teaspoon salt and cayenne pepper until smooth. Cook over medium heat, stirring constantly, until m ixture is bubbly; reduce heat to l ow. Stir i n milk graduall y ; cook, stirring constantly, until m ixtu re th ickens and begins to boil. Remove from heaL Add remaining cheese m ixture; stir until cheeses are melted. Add macaro n i ; stir well to com bine. Pour i nto an ungreased 3-quart casserole; sprinkle crumb m ixtu re around edges. Cover with foi l . Bake in preheated 3 75-degree oven for 25 minutes or until bubbly; remove from oven. I ncrease tem perature to broi l . Remove foil from

Cut macaroni in small pieces. Com bine all ingredien ts in order l isted ; place in well -greased ring mold. Pl ace mold in pan of hot water. Bake in preheated 3 75degree oven for about 3 5 mi nutes or until firm. Un­ mold; serve hot. Can be fil led with l eftover c reame d meat or fish. Grease outside of a jel ly glass with short­ ening, then place glass upside down in center of deep baking dish , if a ring mold i s not available.

Ruth Halladay Suffield Grange, No. 2 7 Suffield, Connecticut

MAN I COTTI 1 lb. ricotta 5 eggs 1 /4 tsp. salt 1 /4 tsp. cinnamon 1 /4 c. grated cheese 1 tbsp. chopped parsley 1 c. flour Spaghetti sauce Grated cheese Combine ricotta, 1 egg, salt, cinnamon, cheese an d parsley; mix well . Refrigerate fil l ing until ready to use.

Beat remaining 4 eggs in small deep bowl, adding 1 cup water slowly. Add flour gradual l y , beating until smooth. Drop by spoonfuls onto medium-hot griddle; spread thin to form 4-inch circles. Cook until easy to turn but not b ro w n ; t u rn and cook other side. Fill center of each circle with row of fil l ing; fold each side of circle over fil l ing to form a rol l . Place in greased baking dish ; cover with spaghetti sauce. Sprin kle with grated cheese. Bake i n preheated 300-degree oven for 20 to 30 min lites o r until heated through.

Mrs. Mary Cottone Delaware Valley Grange, No. 1565 Grand Gorge, New York

1 24 / Side Dishes * ****************** * * * * ***** ********* SPAN ISH MACARON I CASSE ROLE 1 /2 l b. macaroni 1 /4 lb. cheese, d i ced or grated 1 /2 c. d i ced celery 2 med. onions, chopped 1 can whole tomatoes, cut u p 2 tbsp. chopped green pepper 3 tbsp. melted b utter Salt and pepper to taste 2 c. med ium white sauce Cook macaroni in boiling salted water u ntil tender; d rain wel l . Combine macaroni, cheese, celery, onions, tomatoes, green pepper and butter; mix well . Pour i nto buttered 2·quart casserole; season with salt and pepper. Pour white sauce over top. Bake in preheated 3 50-degree oven for 1 hour and 1 5 m inutes or u ntil d one. Yield: 6-8 servings.

Mrs. Charles Wertman jackson Grange, No. 2650 West Salem, Ohio

EGG NOO DLES WITH POppy SEED

1 lb. egg noodles 1 /2 c. m i l k 1 /2 c. poppy seed 2 tbsp. sugar 3 tbsp. honey 3 tbsp. butter 1 /2 c. raisins (opt.)

Cook noodles in salted water until tender; drain. Com­ b i ne milk, poppy seed, sugar, honey , butter and raisins in saucepan; cook over low heat for 3 minutes. Pou r po ppy seed m ixture over noodles; toss carefu l ly. Serve im mediately.

Mrs. Margaret Colson jefferson- Grange, No. 20 7 9 Sharpsville, Pennsylvania

HOM EMADE GE RMAN NOODLES ( Re c i pe about 1 00 years old) 4 Ig. eggs 3 c. sifted flour Mix eggs and flour together to make a very stiff dough . Knead with hands until dough starts to blister a n d bubbles form . Divide dough into 5 parts; roll out each part until paper thin on lightly floured board.

Place on towel to d ry u ntil l ayers will not stick to­ gether, turning several times. Rol l each layer into tight rol l ; slice very th in. Loosen noodles; spread out on towel to dry before using or storing.

Betty Goeringer Madera Grange, No. 783 Madera, California

O LD-FASH IONED HOMEMADE NOODLES ( Recipe 4 generations old) 4 egg yolks 1 whole egg 4 tbsp. water

1 tsp. salt 2 1 /4 c. u Ilbleached flo ur Mix egg yol ks and egg together. Add water and salt; beat until well blended. Mix in flour with spoon until dough becomes very stiff, then knead dough with the heels of the hands. Divide dough into 2 equal parts; roll out each part on flou red board until paper th in.

Place on table to partially dry . Rol l u p tight; cut into th i n strips. Shake out strips; let dry thoroughly before storing. Yiel d : 7 cups dry noodles.

Oneita McMurchy Rickreall Grange, No. 671 Dallas, Oregon

P I LAF EXTRAORD I NA I RE 1 /2 c. butter 2 c. long grain rice 1 tsp. salt 1 /4 tsp. saffron Freshly ground pepper to taste 4 c. consomme 2 med. onions 1 c. dark seedless raisins Melt 1 /4 cup butter in heavy skil let. Add rice; cook over moderately low heat, stirring occasional ly, until golden brown. Add seasonings and consomme; cover.

Bake in preheated 325-degree oven for 1 hour and 30 minutes. Peel onions; slice paper thin . Cook in remain ­ ing 1 /4 cup butter over very low heat until soft and yellow. Stir raisins into rice; let stand for 5 minutes before serving. Mound rice mixture on serving platter; garnish with onion rings. Yiel d : 6 servings.

Ph otograph for this recipe below.

Side Dishes / 1 25 * * * * ****************************** * * * EASY HOMEMADE NOODLES 1 c. flour 1 tsp. salt 3 eggs, beaten 1 to 1 1 /2 qt. meat stock Beat flour, salt and eggs together to make a smooth m ixture. Press through a finely tipped cookie press or cake decorator tube into boil i ng stock to form long narrow noodles. Let cook for at least 1 0 m inutes or until done. Yiel d : 3 cups noodles.

Evelyn Doerge Black Diamond Grange, No. 7 7 28 Port A ngeles, Washington

T I L LAMOOK LOAF 1 c. rice, cooked 1 /4 c . Wesson oil 1 egg Salt and pepper to taste 1 c. grated Tillamook cheese 1 /2 c. chopped parsley 3 green onions, chopped Com bine all ingredients; m ix wel l . Place in wel l-oiled ring mold or loaf pan . Let stand for 30 m i nutes. Bake in preheated 3 25-degree oven for 35 m i n utes.

C R EAM SAUCE 1 tbsp. flour 1 1 /2 c. m i l l< Tuna, crab or s h r i m p t o taste Com bi ne flour and mil k in saucepan; add tuna. Sim­ mer for 3 m i nutes. Serve over Tillamoo k Loaf.

Bertha Tomko L oomis Grange, No. 638 L oomis, California

RICE A LA K E I TH 4 unsalted chicken bouillon cubes 2 tsp. curry powder 1 tbsp. parsley flakes 2 tbsp. Worcestershire sauce 2 tbsp. m inced onion 3 c . water 1 c. rice 1 tbsp. safflower oil or butter Combine all ingredients except rice and oil in sauce­ pan ; bring to a boi l . Add rice and o i l ; cover. Reduce heat; simmer for about 25 to 30 m i n utes or until rice i s done. Serve with chicken sauce and grated Parmesan cheese.

Florence M. Keith Fairfax Grange, No. 5 70 Bakersfield, California

RICE M I LAN ESE ( Recipe over 80 years old) 1 sm. onion, chopped Butter

1 chicken gizzard, chopped 2 c. rice 1 glass Marsala or red wine 6 to 8 c. chicken broth 2 tsp. salt Dash of pepper 1 /4 tsp. saffron 2 c. grated Parmesan cheese Saute onion in 1 /2 cup butter u ntil browned. A d d chicken gizzard and uncoo ked rice; cook over low h e at until browned, stirring constantly . Stir in Marsala ; cook for 1 m inute. Add chicken broth, a small amou n t at a time, stirring constantly ; cook over l o w heat f o r 1 5 m i nutes. Add salt, pepper and saffron; cook for 1 5 minutes longer or until done, stirring frequently .

Blend in Parmesan cheese and additional butter j us t before serving. Yiel d : 6-8 servings.

Mrs. Kenneth Fairbanks Lompoc Grange, No. 646 L ompoc, California

G REEN RICE 4 tbsp. butter 4 or 5 green onions with tops, finely chopped 1 /2 green pepper, finely chopped 1 /3 c . minced parsley 3 c. chicken broth 1 1 /2 c. long grain rice 1 /4 tsp. salt 1 /8 tsp. pe pper Heat butter in saucepan ; add onions and green pepper.

Saute slowly for 5 to 1 0 m i n utes or until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; chec k seasonings. Cover; sim mer for about 20 m inutes or until rice is done. Rice may be served i m mediately or may be turned into casserole with tight-fitting cove r and placed in warm oven until serving time. Yiel d : 6 servings.

From a Grange Frien d

YORKSH I RE PUDD I NG 2 Ig. eggs 1 c. milk 1 c. flour Salt to taste 6 tbsp. b utter or pan drippings Beat eggs slightly. Add 1 /3 cup m i l k, flour and salt ; beat gently until smooth. Add remaining 2/3 cup m i l k gradually; beat until smooth. Heat butter i n bakin g pan ; pour i n batter. Bake in preheated 275-degree oven for 40 m inutes. Serve im mediately. May bake with meat loaf, if desi red. Move meat loaf to side of large baking pan; add hot butter to meat loaf drip­ pings, if needed. Pour batter next to meat loaf to bake.

Gladys A rnold, Flora L ucerne Grange, No. 7 6 7 West Palm Beach, Florida

GBreads

1 27

Remember those cold, winter mornings when you woke up to the wonderful aroma of Grandma 's homemade bread baking in the oven? I t was so hard to wait for that first warm slice, covered with soft, creamy butter, that almost melted in your mouth. While baking day was one of the busiest times of the week, it was also one of the most rewarding, a time when grandma could stand back and be proud of the results of her labors.

Grandma wasn 't the only proud one. Farmers spent hours plowing, planting and cultivating to produce the beautiful, golden wheat fields that stretched for miles. Overflowing harvests often resulted, keeping the mills busy grind­ ing grain. Mill i ng was an honorable profession and, even today, there are still a few quaint mills remaining to remind us of days gone by.

Although times have changed and many kinds of breads are available com­ mercially, families still come running when the smell of freshly baked bread fills the air. It's true - home baking is no longer a necessity. I nstead, it's a pleasure that can be enjoyed by people of all ages. Getting away from the fast-paced world in which we live today is often difficult, but it can be done right in your own kitchen. Whether you live in the bustling city or the quiet countryside, bak ing a loaf of bread can be one of the most entertaining things you've experienced in months.

Loaf breads are just one of the types of breads you can make. Doughnuts, crull ers and rich apple strudel, all sweet breads, and quick breads such as mouthwatering biscuits, hearty bran muffins and popovers will satisfy the need to create and yield the unmistakable flavor and aroma of home baked goodness.

By bringi ng back the flavQr and goodness of the breads of the past, we can add fresh enjoyment to almost every meal we serve.

1 28 / Breads ******************* * * * * ************** MOTH E R'S BREAD 1 2 c. flour 1 /3 cake household yeast or 1 cake commercial yeast 3 1 /2 c. warm water 2 tbsp. (rounded ) sugar 1 tbsp. ( heaping) salt 1 tbsp. lard or shortening Place flour in l arge pan ; m ake nest in center. Dissol ve yeast in 1 /2 cup w arm water. M ix sugar, salt and short­ e n i ng with remaining warm water; pou r i nto center of fl our. Add yeast; m ix with spoon or use hands to squeeze fl ou r and liquid until m uch of the flour has been worked in. Continue m ixing by drawing dough toward center and punching the flour into dough ; k nead for 8 to 1 0 m inutes or until all flour is kneaded i nto dough and the dough is elastic. Amount of flour may vary sl ightly with different brands. Remove d ough from pan. Grease pan ; replace dough , tu rning s o top is greased . Cover with cloth ; set into warm pl ace away from d rafts. Let rise u ntil doubled in bul k, then punch down . Cover; let rise until doubled i n b u l k. Form into 3 loaves, kneading and shaping in greased hands to remove any large bu bbles. Place in g reased loaf pans; let rise until doubled in bul k. Bake in preheated 350 to 3 75-degree oven for 45 m inutes to 1 hour or until bread tests done. Grease tops of loaves; cover. Let cool .

Mrs. John W. Scott Wife of National Master Mechanicsburg, Pennsylvania

tapped. Remove from pans i m m ediately; cool on rack.

Brush top of loaves with melted butter, if desi red .

Be tty Huckins New Hampton Grange, No. 7 23 New Hampton, New Hampshire

BLUE R I BBON WH ITE BREAD ( Recipe over 75 years o l d ) 2 pkg. d r y yeast 4 c. warm water 1 /2 c. sugar 2 tbsp. (or less) salt 1 /3 c. lard 1 1 to 1 2 c. all-purpose flour Soak yeast in 1 /2 cup warm water in large bowl for 5 minutes; stir u ntil dissolved. Add sugar, salt, l ard, 3 1 /2 cups warm water and 4 cups flour; beat with electric m ixer for 2 m i n utes or until well blended. Mix in enough remai ning flour with l arge spoon until dough is easy to h andle, stirring until blended. Knead on floured surface until smooth and satiny. Place in bowl ; l et rise until doubled in bulk. Punch down; di­ vide into 4 equal parts. Roll each part out on floured su rface to 9 x 7 x 1 -i nch rectangle. Roll as for jelly rol l ; tuck in ends. Place i n greased 9 x 5 x 3-inch bread pans. Let rise till doubled in b u l k. Place in preheated 425-degree oven; reduce tem perature to 3 75 degrees.

Bake for 45 m inutes to 1 hour or until well browned; cool on rack. Loaves may be frozen.

This bread won blue ribbons frequently at County Fair. Several years ago this loaf won first place in this State Grange contest.

Mrs. J . Merle Rife Batavia Grange, No. 2450 A melia, Ohio

EASY-TO-MAKE BREAD Vegetable shortening

6 to 7 c . flour

1 /4 c. sugar 1 tbsp. salt 2 pkg. dry yeast 2 1 /4 c. m i l k 1 /4 c . cooking o i l 1 egg G rease two 9 x 5 or 8 x 4-inch loaf pans generously with shortening. Com bine 2 cups flour, sugar, salt and yeast in l arge m ixing bowl. Pour m i l k and oil into saucepan; heat until very warm. Add to flour mixture.

Add egg; beat with m ixer at low speed for 30 seconds.

Beat at medium speed for 3 minutes; stir in enough remaining fl our to make soft d ough. Knead on floured surface for about 1 m inute o r until smooth and elastic.

Place in greased bowl ; turn to grease all sides. Cover dough; let rise in warm place for 45 to 60 minutes or until dou bled in bul k. Punch down; shape into 2 loaves. Place in greased loaf pans. Cover; let rise in warm place for 30 to 45 m inutes or until dou bled i n b u l k. Bake in preheated 3 50-degree oven for 4 0 to 4 5 m inutes or until loaf sounds hollow when l ightly

ANADAMA BREAD 1 /2 c. water-ground cornmeal 2 c. boiling water 1 /4 c. butter 1 /2 c. molasses 3 tsp. salt 2 pkg. or cakes yeast 1 /2 c. lukewarm water 7 to 8 c. sifted flour Melted butter Add cornmeal to boiling water gradually, stirring con­ stantly. Add butter, m olasses and salt; mix wel l . Cool to l u kewarm. Dissolve yeast in l u kewarm water; stir into cornmeal m ixture. Ad d enough flour to make stiff dough. Place on floured board; knead wel l . Place in buttered bowl; turn to grease top. Cover with waxed paper, then towel . Let rise in warm place until dou bled in b u l k. Pl ace on flou red board; knead well , add ing more flour, i f necessary. Shape into 3 medium loaves; place in greased loaf pans. Cover; let rise until doubled in bu l k . Bake i n preheated 425-degree oven

Breads / 1 29 * * * * ***************** **************** for 1 0 minutes. Reduce tem perature to 350 degrees; bake for about 30 minutes. Remove from oven; brush with melted butter.

This recipe won a blue ribbon at Washington State Baking Contest.

Mrs. David G. Miles Sequim Prairie Grange Sequim, Washington

Mrs. Lewis W. Pyle Chester Valley Grange, No. 7496 Chester Springs, Pennsylvania

D E L ICIOUS POP-UP BREAD 3 to 3 1 /4 c. flour 1 pkg. dry yeast 1 /2 c. milk 1 /2 c. water 1 /2 c. oi l 1 /4 c. sugar 1 tsp. salt 2 eggs 1 c. grated Cheddar cheese (opt.)

Mix 1 1 /2 cups flour and yeast in l arge bowl. M ix m i l k, water, o i l , sugar and salt in saucepan; place over low heat until l u kewarm, stirring occasionally. Add to yeast m ixture; beat with electric m ixer at medium speed for 2 m inutes or 300 strokes by h and. Blend in eggs and cheese; stir i n enough rem aining flour to make stiff dough . Beat until smooth and elastic. Di­ vide into 2 parts; place in 2 well -greased 1 -pound cof­ fee cans. Cover with plastic l ids; let rise for about 1 hour or until dough is 1 /4 to 1 /2 i nch below l ids.

Remove l ids. Bake in preheated 3 75-degree oven for 30 to 35 minutes or until done. Cool for 1 5 minutes; remove from cans.

Velva Jackson Scholls Grange, No. 338 Hillsboro, Oregon

COLON IAL BREAD 1 c. cornmeal 2/3 c. ( packed) dark brown sugar 2 tbsp. salt 4 c. boiling water 1 /2 c. corn o i l 4 pkg. yeast 1 c. warm water 1 c. rye flou r 1 1 /2 c. whole wheat flour 9 c. (about) flour Combine cornmeal, sugar, salt, boiling water and oil i n large bowl ; let stand until l u kewarm. Dissolve yeast i n warm water; let stand for 1 0 m inutes. Add yeast t o cornmeal m ixture; add rye flour and whole wheat flour. Beat with electric beater until m ixed. Sti r i n flour. Turn out onto board; knead for about 1 0 m i n ­ utes. Let rise for about 1 hour and 3 0 m inutes. Punch down ; divide into 4 parts. Let rest for 1 0 m inutes.

Shape into loaves; pl ace in greased 8 1 /2 x 4 1 /2 x 3 inch pans. Let rise until doubled i n bul k. Bake in p re­ heated 3 50·degree oven for 30 minutes.

Mrs. Howard Preslan New L ondon Grange, No. 240 7

ESTE LLE'S W H ITE YEAST BREAD ( Recipe over 1 00 years old)

BRAID BREAD 4 to 4 1 /2 c. flour 2 pkg. dry yeast 2 c. warm water 1 /4 c. melted butter or oil 2 t bsp. sugar 1 tbsp. salt Combine 2 cups flour and yeast in large mixing bowl ; add warm water, butter, sugar and salt. Beat with elec­ tric m ixer at low speed for 30 seconds, scraping side of bowl constantly. Beat for 3 m i nutes at h igh speed. Stir in enough remaining flour to make easily handled dough ; knead on l ightly floured board for 1 0 minutes.

Shape into bal l ; place in greased bowl, turning once to grease su rface. Cover; let rise for 1 hour and 30 m in· utes. Punch down; divide in h alf. D ivide each h al f into th i rds; shape into 6 balls. Cover fo r 1 0 m inutes. Roll each ball into 1 6·inch rope; place 3 ropes 1 inch apart on greased baking sheet. Braid loose l y ; pinch ends and tuck under. Repeat with remaining 3 ropes. Cover; let rise in warm place for 40 minutes. Bake in p reheated 3 7 5·degree oven for 30 min utes or until l ightly browned. Brush top with additional butter while warm .

3 c . lukewarm water 1 /2 c. sugar 2 p kg. yeast 1 4 c. sifted all·purpose flour 2 c. m i l k 2 tbsp. salt 6 tbsp. shortening Pour water into large bowl . Add 1 /4 cup sugar; sti r until dissolved. Sprinkle yeast over top; let stand for about 5 m inutes. Stir u ntil dissolved. Add 4 cups flour; beat until smooth. Cover with cloth ; let rise i n warm pl ace for about 1 hour. Scald m i l k i n saucepan.

Add salt, rem aining 1 /4 cup sugar and shortening; m ix well . Cool to l u kewarm. Stir yeast m ixture to break bu bbles; add m i l k mixture. Add remaining 1 0 cups flour to make workable dough ; mix wel l . Turn onto floured board; knead. Place in greased bow l ; let rise until doubled in bulk. Punch down; d ivide into 4 equal portions. Place in greased 7 1 /2 x 3 1 /2 x 2 1 /2-inch loaf pans; let rise until d ou bled in bu l k. Bake in pre­ heated 400·degree oven for 50 m inutes.

Mrs. William B. Worthington, Sr. Wacohu Grange, No. 4 7 5 Hagerstown, Maryland

1 30 / Breads * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *

F LORENCE'S PRIZEWI N N I NG RYE B READ 2 1 /2 c. unsifted rye flour 2 1 /2 c. unsifted flour 1 tbsp. sugar 1 tbsp. salt 1 tbsp. caraway seed (opL) 1 pkg. d ry yeast 1 c. milk 1 tbsp. honey 1 tbsp. butter 1 /4 c. cornmeal 1 egg white Com bine flours in large bowl. Mix 1 2/3 cups flour m ixture, sugar, salt, caraway seed and yeast in bowl.

Com bine m i l k, 3/4 cup water, honey and butter in s a ucepan; place over low heat u ntil l u kewarm. Add to yeast m ixture; beat with electric mixer at medium speed for 2 m inutes, scraping bowl occasionally. Add 1 c u p flou r mixture or enough to make thick batter; beat at h igh speed for 2 minutes. Stir in enough flour m ixtu re to make soft dough. Add more flour to make desi red dough, if necessary. Turn out onto l ightly fl o u red board ; knead for 8 to 10 m inutes or unti l smooth and elastic. Place i n greased bowl , turning to grease top; cover. Let rise in warm place u ntil dou bled in b u l k. Punch down ; turn out onto floured board.

D ivide in half; form into smooth balls. Cover; let rest for 1 0 minutes. Roll lightly on board to form loaves w i th tapered ends. Sprin kle baking sheet with corn­ meal ; place loaves on sheet. Com bi ne egg white and 2 tablespoons water; brush on loaves. Let rise, un­ covered, in warm place for 35 minutes. Bake in p re­ h eated 400-degree oven for 25 min utes or until done.

Remove from baking sheet; cool on wire racks.

Th is recipe won 1 st place in yeast breads at 1 97 5 W ashington State Grange.

Florence Seiffert Cape Horn Grange, No. 70 North Bonne ville, Washington

NO RWEGI AN RYE BREAD ( Reci pe 1 00 years o l d )

on floured su rface. Knead until smooth and elastic.

Return to wel l -buttered bowl ; butter top of dough .

Cover; l et rise u ntil doubled i n b u l k . Punch down ; l e t rise u ntil doubled in b u l k . Shape into 5 l oaves; place on greased cookie sheet. Let rise u ntil very light. Bake in p reheated 3 50-degree oven for 45 m in utes. Two teaspoons caraway seed or 3 tablespoons chopped candied orange peel may be added to dough, if desired.

Olga M. Day Randle Grange, No. 865 Randle, Washington

BOH E M IAN BREAD 5 to 5 1 /2 c. Bohemian-style rye and wheat flour 2 pkg. active d ry yeast 2 c. m ilk 1 /4 c. b utter 3 tbsp. sugar 4 tsp. salt 1 /3 c. dark molasses Combine 2 cups flour and yeast in large m ixing bowl.

Combine milk, butter, sugar and salt in 1 -q uart sauce­ pan; heat until warm. Stir in m olasses. Add to flo u r mixture. Beat f o r 30 seconds a t low speed, scraping bowl constantly , then for 3 m ore m i nutes at h igh speed. Add 1 cup fl our and beat for 1 m i nute longer.

Sti r in enough remaining fl ou r to make a soft dough .

Turn onto l ightly floured surface; knead for 5 t o 1 0 minutes o r u ntil smooth and satiny. Pl ace in buttered bowl, turning once to butter top. Cover bowl. Let rise on a rack over hot water for about 1 h o u r or until doubled in b u l k. Punch down; d i vide in h al f. Roll each half into 9 x 1 2-inch rectangle on l ightly flo u red sur­ face. Roll dough tightly beginning with 9-inch edge; seal final seam well with thum bs. Seal ends of l oaf and fold under l oaf. Place, seam side down, in 2 buttered 9 x 5 x 3-inch pans. Cover; allow to stand in warm place for about 1 hour or until doubled in bul k. Bake in preheated 3 75-degree oven fo r 30 to 35 min utes o r until l oaf soun ds h ollow when tapped. Turn out o f pans onto wire rack t o cool . Y iel d : 2 loaves.

Photograph for this recipe on back co ver.

2 pkg. d r y yeast

2 c. warm m i l k 1 c. ( packed) brown sugar

1 c. dark unsu l p h ured molasses 2 tbsp. salt 5 c. rye flour 1 /2 c. soft butter Flour Butter Dissolve yeast in 1 /4 cup warm water. Mix mil k, 3 c u ps warm water, sugar, molasses, salt, rye flour, yeast a n d soft butter in bowl. Stir in about 2 cups flour; beat vigo rously. Cover; let rise in warm place u ntil b u bbly. Stir in enough flour to make stiff dough ; place

OLD-ENGL I SH WHOLE WH EAT BREAD 2 c. milk 1 tbsp. b utter 2 tsp. salt 1 /2 c. sugar 1 pkg. yeast 1 /2 c. l u kewarm potato water 2 c. sifted flour 2 c. unsifted whole wheat flour Lard Scald m i l k in saucepan ; stir in butter, salt and sugar.

Cool to l u kewarm; pour into bowl. Dissolve yeast in

Breads / 1 3 1 * * * * ******************************** * potato water; stir i nto m i l k mixtu re. Add flour; beat until very smooth. Let rise until bubbly. Add whole wheat fl our, small amount at a time, beating vigor­ ously after each addition. Place in 2 wel l-greased small bread pans; grease tops with lard. Let rise u ntil dou­ bled i n b u l k. Bake in preheated 3 75-degree oven for 40 m i nutes.

Mrs. R obert C. Earl, Sr. Fitch ville Grange, No. 2356 North Fairfield, Ohio

P I ZZA-STYLE F RE NCH BREAD p kg. dry yeast 1 1 /2 c. w arm water 1 8-oz. can spaghetti sauce 1 tbsp. sugar 1 tbsp. grated Parmesan cheese 1 1 /2 tsp. garlic salt 1 /2 tsp. sweet basi I 1 /2 tsp. leaf oregano 3 tbsp. o l i ve or cooking oil 6 3/4 to 7 c. all -purpose flour Dissolve yeast in warm water in large mixing bowl . Stir in remaining ingredients, adding enough flour grad­ ually to form stiff dough. Knead on floured board for 3 to 5 minutes or until smooth. Place in greased bowl ; cover. Let rise in warm place for about 1 hour or until dou bled in bu l k. D ivide dough into 3 parts; shape each part into 1 2-i nch long loaf. Place on greased cookie sheets; cover. Let rise in warm place for about 45 minutes or u ntil doubled in bul k. Bake in preheated 375-degree oven for 30 to 35 minutes or until golden brown. Remove from cookie sheet; cool. Brush crust with melted butter, if desired.

Mrs. Paul E. Syphrit Brady Grange, No. 7 2 7 8 Punxsutawney, Pennsylvania

G RANDMOTH ER'S F RENCH B READ ( Recipe 7 5 years old) 2/3 c. sugar 2 tbsp. salt 2/3 c. lard 1 cake yeast 1 2 c. (about) flour Pl ace sugar, salt and lard in l arge bowl . Add 4 cups warm water; stir until sugar and lard are melted . Com­ bine yeast and 1 /4 cup warm water in measu ring cup.

Sprinkle with dash of additional sugar; let stand for 5 to 1 0 minutes. Add 1 /3 of the flour to sugar m ixture; stir wel l . Add yeast m ixture; mix wel l . Add remaining flour, small amount at a time, stirring well after each addition. Dough will be sticky. Let d ough rise in bowl until dou bled in bul k. Punch down ; stir in enough flour to make dough easy to h andle. Turn onto floured board; knead well . Shape into 5 or 6 loaves; pl ace on baking sheets. Let rise u ntil doubled in bul k.

Bake i n preh eated 325-degree oven for about 45 m i n ­ utes o r until done.

Mrs. Pauline A pplin Pleasant Valley Grange, No. 7 36 Bethel, Maine

CRUSTY F RE NCH BREAD 1 pkg. d ry yeast 1 1 /2 c. warm water 1 tbsp. sugar 1 1 /2 tbsp. salt 1 tbsp. soft shortening 4 c. flour Cornmeal Sprinkle yeast i nto 1 /2 cup warm water; stir until d is­ solved. Place sugar, salt and shortening in large bowl.

Add remaining 1 cup warm water; stir until dissolved.

Add yeast m ixture; mix well . Add flour; sti r u ntil smooth. Let stand for 1 hour, stirring 5 times. T u rn out onto flou red board; cut in half. Shape into balls; let rest for 10 minutes. Rol l each half out i nto l O x 8-inch rectangle; roll as for jelly roll. Place on cookie sheet sprin kled with cornmeal ; slash 6 times diagonally. Let rise for 1 hour and 3 0 min utes. Bake in preheated 400-degree oven for 30 to 35 minutes or until done.

L ila Gannett Hollis Grange, No. 7 32

D I LLY BREAD 1 pkg. dry yeast 1 /4 c. l ukewarm water 1 c. creamed cottage cheese 2 tbsp. sugar 1 tbsp. instant m i n ced onion 1 tsp. butter 2 tsp. dillseed 1 tsp. salt 1 /4 tsp. soda 1 egg 2 1 /4 to 2 1 /2 c. flour Garlic salt Sprin kle yeast over water; let stand. Heat cottage cheese to l u kewarm ; place in mixing bowl. Stir i n sugar, onion, butter, dillseed, salt, soda, egg a n d yeast mixture. Stir in enough flour to make stiff dough ; knead on floured su rface for 1 0 to 1 5 minutes. Place in bowl ; cover. Let rise until dou bled i n bul k; form into l oaf. Place in wel l-greased loaf pan ; let rise u ntil doubled in b u l k. Bake in 350-degree oven for 40 to 4 5 minutes o r u ntil done. Brush with additional butter; sprin kle with garlic salt. May be made into 2 small loaves; baking time will be shorter.

Mrs. Grace Riedel Eden Grange, No. 2550 Tiffin, Ohio

1 32 / Breads * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

SOU RDOUGH B READ 1 1 /2 c. warm water 1 pkg. or cake yeast 1 c. Sourdough Starter 6 c. unsifted all·purpose flo u r 2 tsp. salt 2 tsp. sugar 1 /2 tsp. soda Pour water i nto large m ixing bowl. Sprin kle yeast over water; stir until d issolved. Add Sourdough Starter, 4 cups flour, salt and sugar; stir vigorously for 3 min­ utes. Place i n large, greased bowl ; cover with towel.

Let rise in warm place for about 2 hours or until dou­ bled in bulk. Mix soda with 1 cup flour; stir into dough. Turn out onto flou red board; knead in remain­ i n g 1 cup flour. More flou r m ay bt added, i f necessary.

Knead until dough is smooth and not sticky. Shape i t i n to large, round loaf or 2 oblong loaves; place o n l i ghtly greased cookie sheet. Cover; l e t rise in warm place until nearly dou bled in bulk. Brush surface with water; score or slash top diagonally with sharp knife.

Place shallow pan of hot water in bottom of oven.

Bake bread in preheated 400-degree oven for 45 to 50 m i nutes or until done.

S O U RDOUGH STA RT E R

1 c . flour 1 c. water 1 tbsp. sugar M i x flour, water and sugar in bowl ; cover. Let stand in warm place for 2 to 3 days or until fermented. Starter may also be p urchased.

S o u rdough may be the oldest of all breads, dating as far back as 4,000 B.C. According to one theory, it was u n known in America until Col u m bus landed with a Sourdough Starter in the hold of h is ship. Sourdough S tarter is sim ply a selfperpetuating yeast m ixture m ade by com bining flour, sugar and water. The bread became identified with America because of the Al as· kan sourdoughs made by p rospectors who carried S o u rdough Starter pots strapped to their packs. They could make a batch of bread whenever they felt the need without wal king fifty m i les to the nearest town for a bit of yeast.

Evangeline Stoskopf Dover Grange, No. 7939 Sharon Springs, Kansas

SALLY LUNN 1 c . milk 1 /2 c. shortening 4 c. flour 1 /3 c. sugar 2 tsp. salt 2 pkg. dry yeast 3 eggs G rease l O-inch tube or bundt pan. Mix mil k, shorten­ i n g and 1 /4 cup water in saucepan; heat until l u ke­ warm. Blend 1 1 /3 cups flour, sugar, salt and yeast i n

large mixing bowl ; blend i n m i l k m ixture. Beat wel l for about 2 m inutes. Add 2/3 cup remain ing flour gradual l y . Add eggs; beat for 2 m i nutes. Add remain­ ing flour; mix well . Batter will be thick, but not stiff.

Cover; let rise in warm place for about 1 hour and 1 5 m i nutes. Beat down ; place in greased pan. Cover; let rise for about 30 m i nutes. Bake in preheated 3 50· degree oven for 40 to 50 min utes. Turn out of pan onto pl ate to cool.

A rdys Holmes, Musician Buffalo Valley Grange Strykers ville, New York

OATM EAL BATT E R B READ 1 c . rolled oats 2 c. scalded m i l k 1 pkg. d ry yeast 1 /2 c. warm water 1 /2 c. molasses 2 tsp. (or less) salt 1 tbsp. melted b utter 4 1 /2 c. flour Place oats in m ixing bowl. Pour m i l k over oats; let stand u ntil l u kewarm. D issolve yeast in warm water; add to oats m ixture. Add molasses, salt and butter; mix wel l . Add half the flour; beat well . Add remaining flour; m ix thoroughly. Cover; let rise until doubled in bul k. Place in 2 greased 9 x 5 x 2·inch loaf pans; let rise until dou bled i n bulk. Bake in preheated 425· degree oven for 1 5 m in utes. Reduce tem perature to 350 degrees; bake for 35 minutes or until done. Re­ move from pans at once; cool on wire rack, if possible.

Mrs. Marian Agard Ulysses Grange, No. 4 7 9 Trumansburg, New York

OLD-FASHIONED OATMEAL BREAD ( Recipe 1 00 years old) 1 c. rolled oats 3 1 /2 tbsp. shorten ing 1 tbsp. salt 1 /3 c. cold molasses 2 yeast cakes Flour Mix 2 cups boiling water with first three ingredients in bowl ; cool to l u kewarm. M ix 1 /4 cup boiling water and molasses in bowl ; cool to l u kewarm . Dissol ve yeast in molasses m ixture. Add oats m ixture and enough fl our to make soft dough ; mix wel l . Let rise until doubled in bulk. Stir in enough flour to m ake dough just stiff enough to h andle. Shape into loaves; pl ace in 2 greased loaf pans. Bake in preheated 400degree oven for 1 0 m inutes. Reduce oven tem perature to 325 degrees; bake for 40 m i nutes longer. Milk may be su bstituted for water.

Barbara A nnear Montague Grange, No. 7 4 7 Montague, Massachusetts

Breads / 1 33 * * * * * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * *

EASY OATM EAL BREAD 1 1 /4 pkg. yeast 1 /2 c. warm water 2 c. boiling water 1 c. qu ick·cooki ng roll ed oats 1 /2 c. mo lasses 1 tbsp. butter 2 tsp. salt 6 c. flour Dissolve yeast in warm water. Mix boil ing water and oats in bowl ; cool to l u kewarm. Add molasses, butter, salt and yeast; m ix wel l . Add flour graduall y ; mix well to form stiff dough. Let rise for 3 hours and 30 min· utes. Knead well on floured surface. Shape into 2 loaves; pl ace in greased loaf pans. Let rise for 1 hour and 30 min utes. Bake in preheated 350·degree oven for 50 minutes.

PERPETUAL YEAST ( Recipe 60 years old) 1 cake yeast Sugar Potato water Break up yeast; add 1 cu p sugar. Place in l ·quart j a r ; fil l jar with potato water t o within 2 inches o f top.

Cover; let stand until yeast is d issolved. Stir wel l ; l et st-and for 24 hours. Yeast is ready to use. Stir well when ready to bake; pour out all except 1 cup, w h i c h must b e left i n j a r for next use. Mix sponge with l i q u i d from jar. T o renew, f i l l jar with potato water day b e · fore baking. A d d 1 /2 cup sugar; stir well . Yeast i s ready for use. Keep i n a cool place in sum mer; do not freeze in winter.

Mrs. Wayne Clinesmith Centerville Grange, No. 7 468 Centerville, Kansas

Mrs. W. Walter Rodgers Plain Grove Grange, No. 7 43 7 Slippery Rock, Pennsylvania

EASY GRAHAM BREAD HOM EMADE YEAST ( Recipe 60 years old) 1 qt. buttermilk Cornmeal 3 cakes yeast Pour buttermil k into saucepan; bring to a boil . Stir in enough cornmeal to make thick mus h ; boil for several minutes. Remove from heat; let set u ntil l u kewarm.

Dissolve yeast in 1 cup warm water in large bow l ; stir in mush . Sprinkle small amount of cornmeal over top.

Cover; let rise in warm pl ace until ligh t. Sti r in enough cornmeal until m ixture is stiff enough to form into cakes. Shape into cakes 1 /2 inch thick. Place on flat su rface, turn ing and moving every 6 hours until d ry .

Store in paper sack; use as for co.n'll e rcial yeast.

Mrs. Wayne Clinesmith Centerville Grange, No. 7468 Centerville, Kansas

MA'S YEAST ( Recipe about 1 00 years old) 2 handfuls hops 6 Ig. potatoes 1 /2 c. sugar 3/4 c. flour 1 /4 c. salt

2/3 c. sugar 1 /2 c. molasses 2 c. buttermi l k 1 tsp. soda 1 /2 tsp. salt 2 1 /2 c . graham flour 1 1 /2 c. w hole wheat flou r 1 tsp. baki ng powder Mix all ingred ients in bowl ; pour into 2 greased loaf pans. Bake in preheated 350'degree oven for 50 m i n · utes o r until bread tests done. Add 1 tablespoon vine· gar to 1 cup milk if no buttermilk is available.

Mrs. Elwyn G. Wrisley Fassett Grange, No. 7 56 7 Gillett, Pennsylvania

OLD·FASH IONED G RAHAM BREAD ( Recipe 70 years old) 1 /2 c. sugar 1 /2 c. molasses 1 egg 1 /4 tsp. salt 1 tsp. soda 2 c. sour m i l k 1 c. a ll·purpose flour 2 c. graham flour

Cook hops in 2 quarts boi l i n g water until done. Strain hops; reserve liquid. Boil potatoes in reserved liquid until tender. Strain potatoes; reserve liquid. Mix hops, potatoes, sugar, flou r and salt in saucepan; stir in re· served liquid. Bring to a boi l ; remove from heat. Cool.

Com bine sugar and molasses in bowl . Add egg and salt ; beat well . D issolve soda in sour milk; add t o sugar mixture. Mix well . Add all·pu rpose flour and grah am flour; blend well. Batter will be thin. Pour into 2 greased loaf pans. Bake in preheated 3 50·degree oven for about 1 hour or until bread tests done.

Mrs. Nyle Katz Fredonia Grange, No. 7 77 3 Marshall, Michigan

Mrs. Edith M. Tucker East Clay Grange Clay, New York

1 34 / Breads * ***************** * * * * * **************

R ANCH LOAF 2 c. warm water 1 pkg. or cake Fleisch man n 's yeast 2 tbsp. sugar 2 tsp. salt 2 1 /2 c. unsifted all -purpose flour 1 /2 c. instant nonfat dry milk 1 /2 c. water 1 /2 c. (firmly packed) dark brown sugar 3 tbsp. Fleischman n 's margarine 1 tbsp. dark molasses 5 3/4 c. (about) unsifted whole wheat flour Measure warm water into large warm bowl ; sprin kle or c r u m ble in yeast. Stir until dissolved. Stir i n sugar, salt a n d all-purpose flour; beat until smooth. Cover; let rise in warm place, free from draft, for about 30 minutes or until l ight and spongy. Dissol ve d ry m i l k solids in water; bring to a boil. Stir in brown sugar, m argarine an d m olasses. Cool to l u kewarm. Sti r yeast sponge down ; stir in lukewarm brown sugar m ixture and half the whole wheat flour. Beat until thoroughly blended.

Stir i n enough additional whole wheat flou r to make a soft dough. Turn out onto lightly floured board.

Cover; let rest for 1 0 min utes. Knead for about 1 0 m i nu tes or until smooth and elastic. Place i n greased bowl, turning to grease top. Cover; let rise in warm pl ace, free from d raft, for about 1 hour or until dou­ b l ed i n bulk. Punch dough down ; turn out onto lightly

floured board. Divide dough in half; shape into loaves.

Pl ace each loaf in greased 9 x 5 x 3-inch loaf pan.

Cover; let rise in warm place, free from d raft,for about 1 hour or until doubled in bul k. Bake in preheated 350-degree oven for about 50 minutes or until bread tests d one.

Photograph for this recipe above.

ANGE L BISCUITS 2 cakes yeast 2 tbsp. water 5 c. flour 1 tsp. soda 3 tsp. baking powder 4 tbsp. sugar 1 tsp. salt 1 c. shortening 2 c. buttermi l k Butter Soften yeast in water. Sift flour, soda, baking powder, sugar and salt together; cut in sho rtening. Add yeast and buttermilk. Knead until dough holds together; roll to 1 /4-inch thickness. Spread with butter; fold over.

Cut in desi red shapes. Bake at 400 degrees fo r 20 min­ utes. Yiel d : 5 to 6 dozen.

A udrey Shaffer Sunshine Grange, No. 7 823 Minford, Ohio

Breads / 1 35 * * * * ******************************** * MASTER B ISCU IT M IX •

9 c. flour, sifted 1 / 3 c. baking powder 1 tbsp . salt 2 tsp. cream of tartar 1 /4 c. sugar 2 c. Crisco

Bake in preheated 400-degree oven for 10 to 1 2 m i n­ utes or until l ightly browned. Serve biscuits hot w i th assorted cheese wedges and slices. Yiel d : 1 8 biscu its .

Ph otograph for this recipe on page 2 7 7 .

RANCH BISCU ITS ( Recipe 1 00 years old )

Sift flour, baking powder, salt, cream of tartar and sugar together 3 times. Cut shortening into flour mix­ tu re until mixtu re is consistency of cornmeal. Store in a covered container; mixture does not need to be re­ frigerated. To make 1 recipe biscuits, measure 3 cups Master Biscuit Mix lightly into bowl ; add 2 /3 cup milk, mixing wel l . Cut o r shape in rounds; place on baking sheet. Bake in 425-degree oven for 1 2 to 1 5 minutes or until browned.

Etta Drake Lake Shore Grange, No. 7 28 Wolfeboro, New Hampshire

POTATO B I SCU ITS ( Recipe over 1 00 years old ) 2 c. mashed potatoes 1 c. sugar 1 /2 Ig. yeast cake 1 c. l ukewarm potato water 1 c. lard 2 eggs 3 tsp. ( about ) salt 7 to 8 c. flour Melted b utter Cool potatoes to l u kewarm; add sugar. Soak yeast in potato water, then add to potato mixture. Let rise until doubled in b u l k. Add l ard ; mix wel l . Add eggs, salt and flo u r, a small amount at a time, until soft dough is formed. Knead until smooth. Let rise until doubled in bul k. Turn out on floured board; roll out to 1 /2-inch thic kness. Cut in rounds; place on baking pan. Let rise until dou bled in b u l k. Brush tops with melted butter; spri n kle with additional sugar. Bake in 350-degree oven for about 20 minutes.

Roxanna J. Hively Eagle Grange, No. 7 Montgomery, Pennsylvania

BLUEBERRY CURRY B I SCU ITS 3 c. homemade biscuit mix 1 1 /2 tsp. curry powder 1 /3 c . soft butter 1 /3 c. grated sharp Cheddar cheese 1 c. m i l k 1 1 5-oz. can b lueberries, d rained Combine biscuit mix and c urry. Cut in butter until particles are very fine. Stir in cheese and milk until dough cleans the bowl. Knead on a l ightly floured board several times until dough is smooth. Roll out to 1 /4-inch th ickness; cut into th irty-six 2 1 /2-inch rounds. Place h al f the rounds on greased cookie sheet; top each round with spoon of drained blueberries. Top with second ro und. Brush top with additional mil k.

2 c. flour 1 tbsp. baking powder 2 tbsp. sugar 1 /2 tsp. salt 1 /2 c. shortening 3/4 c. m i l k Sift flour, baking powder, sugar a n d salt into bowl ; make a well in center. Melt shortening in baking pan ; add with the m i l k to dry ingredients, stirring wel l .

Turn onto flou red board; knead several times. Cut; turn in shortening l eft in pan to coat top. Bake in a 400-degree oven for 1 5 to 20 min utes. Yiel d : 1 6 biscuits.

Virginia L e e Priest Lake Grange, No. 44 7 Priest River, Idaho

BUTTE RMILK BISCU ITS 2 c. flour 1 /2 tsp. salt 2 tsp. baking powder 1 /2 tsp. soda 5 tbsp. shortening 1 c. b uttermi l k Sift flour, salt, baking powder a n d soda together. C u t in shortening. Add buttermil k a l l at once. Knead 2 0 times. Roll 3 /8 inch thick. C u t out; place o n baking sheet. Bake in 450-degree oven for 1 5 minutes.

Mrs. Mildred Henzler Barberton Grange, No. 5 7 7 Vancou ver, Washington

D EPRESSION B I SCU ITS ( Recipe over 40 years old ) 2 c. flour 1 /2 tsp. salt 4 tsp. baking powder 2 tbsp. fat 3/4 c. m i l k Measure flour into mixing bowl ; stir in salt a n d baking powder. Flour may be measured i nto a sifter, then salt and baking powder added and sifted together. Work in fat with pastry blender or fork. Add m i l k ; stir until dough comes together in ball . Do not handle dough more than necessary. Roll on floured board; cut in rounds. Place on greased baking sheet. Bake in 425degree oven u ntil brown. Bacon fat and rendered chicken fat produce same results as lard or commercial sh orteni ngs.

Mrs. Paul W. Morton Freeport Grange, No. 233 7 Freeport, Ohio

1 36 / Breads * ** * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * **

CRACK L l N ' BREAD 2 c. cornmeal 1 /4 tsp. salt 1 /2 tsp. soda 1 c. buttermi l k 1 c. cracklings Sift first 3 ingredients together; place in bowl. Add m i l k; stir in cracklings. Form i nto oblong cakes; place on baking dish. Bake in preheated 450·degree oven for 20 to 30 m inutes or until brown. Yield : 6 servings.

Bettie M. Edwards Gold Sand Grange Louisburg, North Carolina

I ND IAN HOECAKES

( Recipe over 200 years old) 1 c. water·ground w hite cornmeal 1 /2 tsp. salt 1 tbsp. melted lard or shortening Combine cornmeal with salt. Add lard and enough boil ing water to make dough that will hold shape.

Form into 2 thin, oblong cakes; place in hot, well­ greased heavy pan. Bake i n preheated 3 75-degree oven for about 25 m inutes; serve hot. Yiel d : About 4 servings.

W ash i ngton was an early riser, usually up by five or six A . M . He would occupy h i mself with a ride or a boo k u ntil breakfast was served, usually between seven and eight o'clock. A favorite breakfast, Samuel Stearns noted , was three small Ind ian hoecakes, and as many d i shes of tea. George Washington Parke Custis con­ fi rmed this: Ind ian cakes, honey and tea formed th is tem perate repast. Wash ington was also inordinately fon d of honey.

Hoecakes, a favorite in the South du ring Colonial times, were originally baked right on a hoe in the open h e arth. They were commonly served as accompan i­ m ents to vegetable soup. Soup was a typical breakfast d i s h of the time, as was meat.

Trudy Rendon San Dimas Grange, No. 658 A zusa, California

J ALAPENO CORN BREAD 1 /2 lb. sliced bacon 1 /2 c. sifted flour 3 tsp. baking powder 1 tsp. salt 2 tsp. sugar 1 1 /2 c. cornmeal 1 egg, beaten 3 tbsp. melted butter 3/4 c. buttermilk 1 c. Mexicorn, drained 1 /3 c. d iced canned green chilies Fry bacon in skil let until crisp ; drai n . Reserve drip­ p i n gs ; crum ble bacon. Sift flour, baking powder, salt

and sugar together into bowl ; stir in cornmeal. Com­ bine egg, butter and buttermi l k in bowl ; mix wel l . Add to flour m ixture. Add Mexicorn, ch i l i es and baco n ; mix u n t i l just blended. Batter will be stiff. Heat 3 tablespoons bacon drippings in 1 0-inch i ron skil let; pour batter into skil let. Bake in preheated 400-degree oven for 20 m i nutes or until brown.

R uth W. Q 'Neale Rubidoux Grange, No. 6 7 7 Riverside, California

CORN B READST ICKS 1 c. all-p urpose flour 1 c. yellow cornmeal 3 tbsp. sugar 1 tbsp. baking powder 1 tsp. salt 1 egg 1 c. m i lk 1 /4 c. butter, melted Com bine flour, cornmeal, sugar, baking powder and salt i n bowl. Beat egg and m i l k together; stir i n butter.

Add to dry ingredients, stirring just until moistened.

Turn into buttered cornstick pans, fill ing each about 2/3 ful l . Bake in preheated 425-degree oven for 1 5 to 1 8 m i n utes or until golden brown. Yiel d : 1 8 .

Photograph for this recipe on back cover.

CRI SPY CORN STICKS 1 /2 c. finely chopped onion 2 tbsp. butter or margarine, melted

Breads / 1 3 7 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 1 4-oz_ package corn m uffi n mix 1 2-oz. can vacuum-pack golden whole kernel corn , d rained Corn syrup Saute onion in butter u ntil tender. Prepare muffin mix according to package d i rections, stirring in onion and corn with dry ingredients. Do not overmix. Brush corn stick pans l i berally with oil . Fill pans with corn mix­ ture u ntil batter is level with top. Keep remai n ing bat­ ter refrigerated until baked. Bake at 400 degrees for about 20 m i nutes. Remove corn sticks from pan ; brush tops with corn syrup. Yiel d : 21 corn sticks.

Ph otograph for this recipe on page 736.

OLD-FASH IONED CORN BREAD M U F F I NS ( Reci pe 200 years old ) 1 c. yellow cornmeal 1 c. flour, sifted 1 /2 tsp. salt 2 tsp. baking powder 1 egg, wel l beaten 1 /4 c. shortening 1 /4 c. sugar 1 c. milk

CORN CAKES ( Recipe over 50 years old ) 1 egg, wel l beaten 1 /3 c. sugar 2/3 c. cornmeal 1 1 /3 c. flour 1 /2 tsp. salt 1 tsp. soda 2 tsp. cream of tartar 1 c. milk Mix egg and sugar in bowl. Sift cornmeal, flour, salt, soda and cream of tartar together; add to egg m ixtu reo Add m i l k; sti r u ntil just mixed. Do not overbeat. Pl ace in greased muffin cups. Bake in preheated 350-degree oven for about 25 m inutes or until done. May be placed in baking pan and baked as for corn b re a d .

Three teaspoons baking powder may b e used i nstead of cream of tartar.

A lice E. Gray En terprise Grange, No. 7 73 Orrington, Maine

CORN M EAL YEAST BREAD

Mix first 4 i ngredients in bowl ; add egg. M ix shorten­ ing and sugar wel l ; add to cornmeal m ixture. Add milk; mix well . Place in greased m u ffin pans. Bake in preheated 3 75-degree .oven for 25 m i n utes or until done. Batter may be placed in smal l , square pan and baked for 25 to 30 m i n utes.

Mrs. Charles Mull Whitewater Valley Grange Richmond, Indiana

EASY CORNMEAL M U F F I NS 1 /4 c. butter 1 /2 c. sugar 2 c. flou r 1 c. cornmeal 4 tsp. baking powder 3/4 tsp. salt 2 eggs 1 c. milk Cream butter and sugar in bowl. Sift flour, cornmeal, baking powder and salt together. Beat eggs u ntil lemon colored and thick; stir in m i l k. Add to creamed mixture alternately with cornmeal mixture; beat thor­ oughly. Place in m u ffin tins l ined with baking cups.

Bake in preheated 400-degree oven for 20 mi nutes or until done. Yiel d : 1 2 m uffins.

Mrs. Paul Henzler Barberton Grange, No. 5 7 1 Vancouver, Washington

5 1 /2 to 6 c. all-purpose flour 1 c. yellow cornmeal 2 pkg. d ry yeast 2 C . milk 3/4 c. butter 1 /2 C . sugar 1 1 /2 tsp. salt 2 eggs Melted butter Sesame seed Com bine 2 cups flour, cornmeal and yeast in m ix i n g bowl . Combine m i l k, butter, sugar and salt i n 1 -q uart saucepan; heat u ntil warm or to 1 20 to 1 30 degrees.

Add to flour m ixture. Add eggs. Beat for 30 seconds at low speed, scraping bowl constantly, then 3 minutes longer at h igh speed. Add 1 cup flour; beat for 1 m i n­ ute longer. Stir in enough remaining flour to make a soft d ough. Turn onto l ightly flou red surface; knead for 5 to 1 0 minutes or u ntil smooth and satiny. Place in buttered bowl , turn ing once to butter top. Cover bowl. Let rise on a rack over hot water for about 1 hour or u ntil doubled in bulk. Punch down ; divide i n half. Roll each half on l ightly floured surface into 9 x 1 2-i nch rectangle. Roll dough tightly, begi n n i n g with 9-inch edge; pinch seam together t o seal. Seal ends of loaf; fold under loaf. Pl ace, seam side down, i n two 9 x 5 x 3-inch buttered loaf pans. Brush with melted butter; sprinkle tops with sesame seed. Cover; let stand in warm place for about 1 hour or u ntil doubled in bulk. Bake in preh eated 3 75-degree oven for 3 5 to 40 m i nutes or until loaf sounds hollow when tapped. Turn out of pans onto wire rack to cool.

Photograph for this recipe on back co ver.

1 38 / Breads * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

B L U EBERRY CORN BREAD 1 c. fresh b l ueberries 1 1 /2 c. flour 1 c. yellow cornmeal 1 /4 c. sugar 1 /2 tsp. salt 4 tsp. baking powder

2 eggs, beaten 2 c. milk 1 /4 c . shortening, melted

Wash bl ueberries; drain well in a colander or on paper towels. Sift flour, cornmeal, sugar, salt an d baking powder into a bowl. Mix eggs, m i l k and shortening.

Add to dry ingredients; beat until smooth. Fold in drained bl ueberries. Preheat electric skillet to 250 degrees and grease. Pour batter into skillet; bake, covered, with vent open from 25 to 30 m inutes. Serve h o t from skillet at breakfast table. May be baked in wel l -greased pan in preheated 425-degree oven for 30 m i n utes.

Photograph for this recipe above.

O LD-FASH ION ED CORN PONE ( Recipe 1 00 years old ) 1 /2 c. butter 1 /2 c. sugar

3 eggs, separated 1 c. cornmeal 2 c. flour Pinch of salt 3 tsp. baking powder 1 c. m i l k Cream butter a n d sugar i n bowl ; stir in beaten egg yol ks. Sift cornmeal, flour and salt together several times. Add baking powder; sift again. Stir into creamed mixture alternately with m i l k; fo ld in beaten egg whites. Place in greased bread pans. Bake in pre­ heated 350-degree oven for about 1 hour or until done.

Rose A lbright Mendon Grange, No. 855 Ruffsdale, Pennsylvania

SPOON BREAD ( Recipe 1 50 years old ) 1 c. white cornmeal

3 c. m i l k 1 tsp. salt 1 tsp. baking powder 2 tbsp. melted butter 1 tbsp. sugar 3 eggs, separated

Breads / 1 39 * * * * ******************************* * * Cook cornmeal and 2 cups mil k in double boiler until co n sistency of mush. Remove from heat; stir in salt, baking powder, butter, sugar and remaining 1 cup mil k. Sti r in well -beaten egg yol ks; fold in stiffly beaten egg wh ites. Place in greased 2-quart iron skillet.

Bake in preheated 3 25·degree oven for about 1 hour or until done. Spoon into warm dishes; top with addi­ tional butter. Yiel d : 6 servings.

Edna C. Mashl Quonochontaug Grange, No. 48 Bradford, Rhode Island

PERFECT CORN BREAD 1 c. sifted all-purpose flour 1 /4 c. sugar 4 tsp. baking powder 3/4 tsp. salt 1 c. yellow cornmeal 2 eggs 1 c. m i l k 1 /4 c . shortening Sift flour with sugar, baking powder and salt into bowl ; stir in cornmeal. Add eggs, m i l k and shortening; beat with rotary or electric beater until just mixed. Do not overbeat. Pour into greased 9 x 9 x 2-inch pan.

Bake in preh eated 425-degree oven for 20 to 25 min­ utes. Batter may be spooned into greased corn stick pans, fil l ing 2/3 full, and baked in 425-degree oven for 1 2 to 1 5 min utes.

Carolyn jadriano Quonochontaug Grange, No. 48 Pawcatuck, Connecticut

SO URDOUGH ENGLISH M U F F I NS 1 c. Starter 2 tbsp. honey 2 c. warm milk Flour 1 tsp. soda 2 tsp. salt Cornmeal Combine Starter, honey, m i l k and 4 cups flour in gl ass or pl astic bowl. Let rise in warm place overnight. Stir down ; mix in soda and salt. Sprinkle kneading board with 1 cup flour; turn out sourdough mixture o n to board. Knead for about 5 min utes, working in as m uc h flou r as needed to make a smooth dough. Flour board l ightl y ; roll out dough to 1 /2-inch thic kness. Cut into 3-inch rounds. Sprinkle waxed paper with cornmeal.

Place m uffins on waxed paper; sprinkle tops l i gh t l y with cornmeal. Cover; let rise i n warm place for about 30 minutes. Heat gridd l e over low heat for 5 m i n u tes.

Cook each muffin for 4 to 5 min utes on each side, turning once. Press top gently with pancake turner after turning m uffin to even shape, if necessary. A tuna can with both ends removed may be used to c u t muffins, if desired. Yiel d : 1 8-20 muffins.

STARTE R 1 /2 pkg. yeast 2 c. flour 2 tbsp. sugar 2 1 /2 c. water Combine all ingredients in glass or crockery bow l ; beat well . Cover with towel ; let stand in warm place for 2 days. Store starter in glass jar in refrigerator.

Karen Dorrah Humptulips Grange, No. 730 Hoquiam, Washington

M U F F I N M I X THAT KEEPS I N REFRIGE RATOR 2 c. boiling water 2 c. All-Bran 1 1 /4 c. b utter 2 1 /2 c. sugar 4 eggs 1 qt. b uttermilk 4 c. Bran Buds 6 c. flour 5 tsp. soda

RYE M U F F I NS ( Recipe 1 00 years old)

Pour boil ing water over All-Bran ; set aside. Cream but­ ter and sugar together. Add eggs, one at a time, beat­ ing well after each addition. Com bine buttermi l k, B ran Buds, flour and soda in large bowl . Blend in All -Bran mixture. Store in gallon jar or plastic bowls. Do not fil l too fu l l as mixture expands slightly. Keep covered lightly. Batter wil l keep in refrigerator for several weeks. Bake only as many m uffins as needed. Fil l m u f­ fin tins 1 /2 full of batter. Bake in preheated 400degree oven for 1 0 to 1 5 min utes or until done.

Mrs. L oren Pendell Windsor Grange, No. 980 Spokane, Washington

1 c. rye flour 1 /2 c. all-purpose flour 1 /2 tsp. salt 1 tsp. soda 1 egg 1 /4 c. molasses 1 c. sour milk 2 tbsp. melted b utter or oil Sift rye flour, all-purpose flour, salt and soda togeth e r.

Beat egg in miKing bowl. Add mol asses and m i l k ; m ix wel l . Add sifted dry ingredients; stir in butter. Pou r batter in greased m uffin pans. Bake in preheated 400-degree oven for 20 to 25 minutes or until done.

Sweet mil k combined with 1 tablespoon vinegar may be su bstituted for sour milk, if desired.

Priscilla S. Rob erts Raymond, New Hampshire

1 40 / Breads * ****************** * * * * ************** B LU EBE RRY ENGLISH M U FFINS 1 recipe prepared yeast dough for 1 2 rol ls 1 1 5-oz. can blueberries, d rained Let dough rise until doubled in b u l k. Roll out dough to 1 /4-inch thic kness on a lightly fl oured board. Cut o u t twenty-four 3-inch rounds. Place half the rounds o n cornmeal-sprinkled cookie sheet. Top with bl ue­ berries. Cover blueberries with second round of dough.

Spri n kle top with cornmeal. Let rise in warm place until dou bled in bulk. Bake rounds on ungreased h ot griddle over low heat for 7 to 8 minutes. Turn and b r o wn on the other side. Serve,split and toasted, with b utter and bl ueberry preserves. Yiel d : 1 2 m uffins.

Photograph for this recipe on page 2 7 7.

O ATMEAL ROLLS ( Recipe 60 years old) 2 c _ oatmeal 2 c. flour 2 c. sour milk 1 tsp. salt 1 tsp. soda 3 tbsp. sugar 1 egg M i x oatmeal, fl our and sour mil k together; let stand f or several m inutes. Add salt, soda, sugar and egg; stir well. Drop by spoonfuls into greased muffin tins. Bake in p reheated 400-degree oven for 20 minutes or u ntil done.

Mrs. Bertha Perkins, C. W.A . Chm. Queen City Grange, No. 30 Orono, Maine

B UTTERM ILK ROLLS 1 pkg. yeast 1 /4 c. l ukewarm water 2 c. b uttermil k 1 /4 c . sugar 2 tsp. salt 1 /4 c. melted shortening 1 /2 tsp. soda 2 c. all-purpose flour 2 1 /2 c. w hole wheat flour Melted butter D i ssolve yeast in l u kewarm water. Scald butterm i l k ; s t i r in sugar, salt, shortening a n d soda. Cool t o l u ke­ w a r m . Add to yeast mixture; mix wel l . Add all of the fl o u r ; mix thorough ly. Knead on floured surface unti l s mooth and elastic. Shape into rol l s ; pl ace in greased pans. Brush with melted butter. Cover; l et rise until d o u bled in b u l k. Bake in preheated 425-degree oven f o r 20 m i nutes or until brown.

Mrs. Howard Miller Hall of Fame Grange, No. 2003 Bonner Springs, Kansas

YEAST PAN ROLLS 4 1 /2 to 5 c. all-purpose flour 2 pkg. d ry yeast 1 1 /2 c. m i l k B utter 1 /4 c. sugar 1 tsp. salt 2 eggs, slightly beaten Com bine 1 cup flour and yeast in m ixing bowl. Com­ bine m il k, 1 /4 cup butter, sugar and salt in 1 -quart saucepan; heat u ntil warm. Add to fl our mixture; add eggs. Beat for 30 seconds with electric m ixer at low speed, scraping bowl constantl y ; beat for 3 m i nutes at h igh speed. Add 1 cup flour; beat for 1 m i n ute l onger.

Stir in enough remaining flour to make soft dough.

Turn out onto l ightly floured su rface; knead for 5 to 1 0 m inutes or u ntil smooth and satiny. Place in but­ tered bowl , turn i ng once to butter top ; cover bowl .

Let rise on rack over hot water for about 1 hour or until dou bled i n bulk; punch down . Divide dough into 3 equal pieces. Form each piece into 9-inch rol l ; cut each roll into 8 equal pieces. Form into smooth bal ls; place in buttered 1 5 x 1 0 1 /2 x 1 -inch jelly rol l pan.

Cover; let rise in warm place for 30 to 40 minutes or until dou bled in bul k. Bake in preheated 375-degree oven for 1 5 to 20 minutes; brush with butter. Yiel d : 24 rolls.

Photograph for this recipe on back co ver.

POPOVERS 1 egg, well beaten 1 /8 tsp. salt 1 /4 c. water 1 /2 c. flour 1 /4 c. milk Oil Mix egg and salt in bowl; blend in water. Add flour; beat until sm ooth. Stir in m i l k. Fill h ot, well-oiled m u ffin cups 2/3 full . Bake in preheated 450-degree oven for 30 to 40 m i nutes or until done.

From a Grange Friend

CLOVE RLEAF ROLLS ( Recipe 65 years old) 1 cake yeast 2 eggs, l ight Iy beaten 2 tbsp. b utter 1 tsp. salt 3/4 c. sugar 6 c. flour Melted b utter Dissolve yeast in 1 cup l u kewarm water. Com bine eggs, butter, salt, sugar and 1 cup boiling water in bowl ; m ix wel l . Cool . Add yeast and flour; mix thor­ ough ly. Place in cool place overnight. Shape dough

Breads / 1 4 1 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * into small balls; dip in melted butter. Pl ace 3 ball s in each greased m uffin cup; let rise for 4 hours or until very l ight. Bake in preheated 350-degree oven for 1 5 to 20 minutes. Yiel d : 3 1 /2 dozen.

Margaret Medlar South Deer Creek Grange, No. 440 Roseb urg, Oregon

bul k. Bake in preheated 400-degree oven for 12 to 1 5 minutes or until done. Rol l s may be baked and frozen .

Yield : 32 rolls.

Betty Hall, Past Delegate, National Grang e Silverton Grange, No. 506 Ravenswood, West Virginia

COTTAGE CHEESE ROLLS

COCKTAI L BUNS

2 pkg. dry yeast 1 /2 c. l ukewarm water 2 c. cottage cheese 1 /2 c. sugar 2 tsp. salt 1 /2 tsp. soda 2 eggs, slightly beaten 4 1 /4 c. flour

1 pkg. d r y yeast 1 /4 c. warm water 3/4 c. l u kewarm milk 1 /4 c. sugar 1 tsp. salt 1 egg 1 /4 c. soft butter 3 1 /2 to 4 c. flour Dissolve yeast in l u kewarm water in large bowl. Stir in remaining ingredients except hal f the flour; mix until smooth. Add enough of the remaining flour to make dough easy to handle, mixing by hand. Turn onto lightly floured board; knead for abou t 5 minutes or until smooth and elastic. Pl ace in greased bowl , turn­ ing to grease top. Cover with damp cloth ; let rise in warm place for 1 hour and 30 min utes or until dou­ bled in bul k. Punch down ; let rise for about 30 min­ utes or u ntil almost doubled in bul k. Shape bal ls of dough 3 /4 to 1 inch in diameter. Place 1 inch apart on greased baking sheet; flatten slightly. Let rise for about 20 m inutes or u ntil doubled in bul k. Bake in preheated 400-degree oven for 1 0 minutes or u ntil l ightly browned. Yiel d : About 7 dozen.

Mrs. Kenneth E. Wilkin Newark Grange, No. 7 004 Heath, Ohio

CRESCENT D I NN E R ROLLS 3/4 c. warm water 2 pkg. d ry yeast 1 /2 c. sugar 1 tsp. salt 2 eggs 1 /4 c. soft shortening 1 /4 c. butter 4 c. sifted flour Soft butter Melted butter Pour warm water into m ixing bowl. Add yeast; stir until dissolved. Stir in sugar, salt, eggs, shortening, but­ ter and 2 cups flour. Add remaining flour; mix u ntil smooth. Scrape dough from sides of bowl ; cover bowl with damp cloth . Let dough rise for about 1 hour and 30 minutes or until dou bled in b u l k. Punch down ; knead on floured su rface 1 0 times. Roll half the dough into 1 2-inch circle 1 /4 inch thick; spread with soft butter. Cut into 1 6 wedges. Roll each wedge as for jel ly rol l , begin ning at wide edge. Place on baking sheet, point side down ; cu rve ends to form crescent.

Brush with melted butter. Repeat with remaining dough. Let rise for about 1 hour or until doubled in

Dissolve yeast in l u kewarm water. Heat cottage cheese in saucepan until l u kewarm; place in bowl . Stir i n sugar, salt, soda, eggs and yeast mixture. Add enough flour gradually to ma ke soft dough ; pl ace in greased bowl . Let rise for 1 hour and 30 minutes or u n t i l dou bled in b u l k . Punch down; turn o u t onto floure d su rface. Divide into 24 pieces; shape each piece into a bal l . Grease two 9-inch square pans; place 1 2 roll s i n each pan. Bake in preheated 3 50-degree oven for 2 0 minutes or u ntil golden brown.

Mrs. john Carman Broadbent Grange, No. 729 Gaylord, Oregon

FEATH E RBEDS ( Recipe 1 00 years old) 1 med . potato 1 env. yeast 1 /3 c. sugar 1 tsp. salt 1 /4 c. butter 1 egg, beaten 4 1 /2 c. sifted flour Melted butter Peel potato; place in small saucepan. Cover with water ; coo k u ntil done. Drain potato; reserve 3 /4 cup potato water. Mash potato. Dissolve yeast in 1 /4 cup warm water. Mix sugar, salt and butter in bowl ; stir in re­ served potato water. Cool to l u kewarm. Add yeast mixture, mashed potato, egg and 2 cups flour; stir or beat with electric mixer until smooth. Add remaining flour; mix wel l . Knead on flou red su rface u ntil smooth and satiny. Place in greased bowl ; turn to grease top .

Cover; let rise in warm pl ace until doubled in b u l k .

May preheat oven t o warm for 2 t o 3 minutes, then turn off oven. Place dough in oven to rise, if desired.

Punch dough down ; shape into 24 small balls. Place 1 2 bal l s each in 9-inch layer pans. Brush with melted but­ ter; let rise in warm place until doubled in bulk. Bake in preheated 3 75-degree oven for 20 minutes or until done. Yiel d : 24 rolls.

R uby E . Stoops Highland Grange, No. 7 7 7 7 Norwich, Ohio

1 42 / Breads * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

DOLLY MADISON TEA ROLLS ( Recipe 75 to 1 00 years old) 1 pt. milk 1 /2 c. butter or lard 1 cake yeast 6 to 7 c. flour 2 Ig. eggs 1 tsp. salt 1 /2 c. sugar H eat mil k and butter in saucepan u ntil butter is m elted; cool to l u kewarm. D issolve yeast in 1 /2 cup warm water. Pour milk mixture into l arge mixing bowl ; add 2 cups flour, eggs and yeast. Mix wel l . Add salt, sugar and enough remaining flour to make stiff dough ; mix well . Cover; let rise in warm place until doubled in bul k. Shape into desired rolls; place on greased baking pan . Let rise until dou bled in bul k.

Bake in preheated 350-degree oven for 1 5 to 20 m i n utes.

Mrs. A llen R. McClelland Pataskala Grange, No. 7 884 Pataskala, Ohio

FAM I LY REFRIGERATED YEAST ROLLS ( Recipe 75 years old) 1 /2 c. sugar 1 pkg. dry yeast 2 c. warm water 5 c. sifted flour 1 tsp. salt 1 /2 c. shortening M i x sugar, yeast and water in bowl ; let stand for 1 5 m i n utes. Place flour in bowl. Add salt and shortening; mix with pastry blender or fork. Pour yeast into flour m i xtu re ; stir u ntil mixed. Cover; refrigerate overnight.

Roll out 1 /3 of the dough on floured board, roll ing in o n l y 1 direction. Cut with biscuit cutter; place in muf­ fin c u ps. Let rise for about 1 hour. Bake in preheated 3 50-degree oven until golden brown. Remaining dough w i l l keep in refrigerator for several days. Yiel d : 2-2 1 /2 dozen.

Beatrice Sturtevant, Sec. Maine State Grange A uburn, Maine

KANSAS BUTTERHO RN ROLLS 1 c. milk 1 /2 c. sugar 1 /2 c. butter 1 pkg. dry yeast 1 /4 c. warm water 3 eggs, beaten 1 /2 tsp. salt 5 c. flour Melted butter Mix mil k, sugar and butter in saucepan ; heat until s c alded. Cool to l u kewarm. Dissolve yeast in water.

Pour m i l k mixture into bowl ; stir in yeast. Add eggs

and salt; mix well . Add flour; mix thorough l y . Knead on floured surface until smooth; place in bowl . Let rise until doubled in bulk. Punch down ; let rise until doubled in bul k. D ivide into 3 parts; roll out each part on floured surface into circle size of pie pan. Brush with melted butter. Cut each circle into 1 6 wedges; roll each wedge as for jelly rol l , starting with wide end.

Place on greased baking sheet, point side down ; let rise until l ight. Bake in preheated 3 75-degree oven for 1 2 to 1 5 minutes. Yield: 4 8 rolls.

Margeret Jones Clo verleaf Grange, No. 7923 Hugo ton, Kansas

PARKER HOUSE ROL LS ( Recipe 1 00 years old) Sugar 1 cake yeast 1 c. l u kewarm water 2 tsp. salt 1 c. scalded milk 1 egg, beaten 6 tbsp. melted shortening 6 c. sifted flour Melted butter Add 1 teaspoon sugar and yeast to lukewarm water in bowl ; let stand for 5 mi nutes. Dissolve salt and 1 /4 cup sugar in m i l k ; cool to l u kewarm. Stir in yeast, egg and shortening. Add flour; mix wel l . Let rise in warm place until dou bled in bul k. Knead on flou red board; roll out about 1 /4 inch thick. Cut with cookie cutter; spread melted butter over each round. Fold each round in half; place on greased cookie sheet. Let rise until dou bled in b u l k. Bake in preheated 350-degree oven for 25 m i n utes. Yiel d : 3 dozen.

Ruth Williams Charlotte Grange, No. 398 Charlo tte, Vermont

RUSKS 1 c. scalded m i l k 1 pkg. dry yeast 1 /4 c. warm water 1 /2 c. shortening 3 1 /2 c. (about ) flour 3/4 tsp. salt 2 tbsp. sugar 1 egg Cool m i l k to l u kewarm. Dissol ve yeast in warm water; add to milk. Stir in shortening. Sift flour, salt and sugar together; add half the mixture to yeast mixture.

Stir in egg. Add remaining flour mixture; mix wel l .

Turn o u t onto flou red board; knead l ightly. Place in bowl ; let rise in warm place u ntil doubled in bul k. Rol l out on floured board; cut with large cookie or biscuit cutter. Pl ace on greased cookie sheet; let rise for about 30 minutes. Bake in preheated 400-degree oven for 1 5 to 20 minutes. Yield: 1 2 buns.

Mrs. Mary Shumaker Kent Grange, No. 23 7 1 Kent, Ohio

Breads / 1 4 3 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

RICH REFR IGE RATOR ROL LS 1 cake yeast 3 eggs, beaten 1 /2 c. melted butter 1 tsp. salt 1 c. l u kewarm milk 1 /2 c. sugar 5 c. unsifted flour Dissolve yeast in 1 /2 cup warm water in bowl . Add eggs, butter, salt, m i l k and sugar; mix wel l . Add flour; mix thoroughly. Cover; let rise u ntil doubled in bul k.

Punch down. Place dough in greased bowl ; cover. Place in refrigerator. Roll or pat dough on lightly floured surface 3 hours before baking. Shape into desi red rolls.

Place in greased pan ; grease top of rolls with additional butter. Let rise for 3 hours. Bake in preheated 350 to 3 75·degree oven for 1 5 to 20 min utes.

Katie M . Renkert Lower Naches Grange, No. 296 Yakima, Washington

SWE D ISH BU LLER ( Recipe 65 years old) 1 /2 c. butter or shortening 2 c. scalded milk 1 pkg. or cake yeast 1 /2 c. warm water 1 1 /2 tsp. cardamom seed 2 eggs 1 1 /2 tsp. salt 1 /2 c. sugar 7 1 /2 c. unsifted all·purpose flour 1 /4 c. melted butter

THE RESA'S BUTTE RHORNS 1 c. scalded milk 1 /2 c. sugar 2 tsp. salt 1 /4 c. shortening 5 c. flour 2 pkg. yeast 1 /4 c. warm water 2 eggs Melted butter Pour m i l k into bowl. Add sugar, salt and shortening; mix wel l . Add 2 c u ps flour; stir until mixed. Dissol ve yeast in warm water in measuring cup; pour over sugar mixture. Beat eggs in cup in which yeast was dissol ved ; pour over sugar mixture. Mix well . Add remaining 3 cups flour gradually; mix wel l . Knead on floured s u r ­ face until smooth a n d elastic, adding more flour, i f needed. Place in large, greased bowl ; let rise until d o u ­ bled in bul k. Punch down ; divide into 5 balls. Roll o u t each ball o n floured surface into circle size o f pie pan ; spread melted butter over top . Cut each circle into 8 wedges with pizza cutter. Rol l each wedge as for jel l y rol l , starting with wide end. Pl ace on cookie sheet, point side down; let rise until doubled in bul k. Bake i n preheated 400 to 425-degree oven for 1 5 minutes.

Yiel d : 40 rolls.

Mrs. Theresa Beason Sonora Grange Gilman, Iowa

WHOLE WHEAT ROLLS 1 c. milk 1 c. water 6 tbsp. shortening 1 /4 c. sugar 1 /2 tbsp. salt 2 c. Wheat Chex 2 pkg. or cakes yeast 2/3 c. warm water 1 egg 5 c. (about) flour Melted shortening or butter

Stir butter into m i l k until melted ; cool to l u kewarm.

Sti r yeast into warm water; let stand for about 5 min­ utes. Crush cardamom in mortar with pestle, blender, or with bottom of flat-surfaced jar. Blend m i l k mix­ ture, yeast mixture, cardamom, eggs, salt and sugar in large bowl. Add flour, one cup at a time, blending in as much flour as possible. Turn out onto board with remaining flour; knead u ntil smooth, adding more flour, if needed. Wash mixing bowl in warm water; dry . Rub bowl with additional butter or shortening.

Place dough in bowl, turning to grease top. Cover; let rise in warm place for about 1 hour or until about doubled in b u l k. Punch down; place on floured board.

Knead until smooth. Divide dough in h alf. Pou r melted butter equal l y into two 9-inch square baking pans. Divide each h alf dough into 20 pieces of equal size. Shape each piece, d rawing edges under to make smooth-topped ball . Turn bal l s in butter in baking pan as shaped; arrange 20 pieces, smooth side u p, in each pan. Cover without touching dough ; let rise in warm place for about 30 minutes or until doubled in b u l k.

Brush tops of rolls with additional m i l k. Bake in pre­ heated 3 75-degree oven for about 25 minutes or u ntil well browned. Yield: 40 roll s.

Mix milk, water, shortening, sugar and salt in sauce­ pan; heat until scalded. Pour over Wheat Chex in large bow l ; cool to l u kewarm. Dissolve yeast in warm water ; add to m i l k mixtu re. Add egg; beat until mixed. Add flour, one cup at a time, m ixing thoroughl y after each addition. Place on well -flou red board; knead wel l _ Place i n bowl ; grease top o f dough. Cover with waxed paper, then towel moistened with warm water. Let rise in warm place, free from draft, for about 1 hour. Turn onto floured board; knead well . Shape into rolls; pl ace on baking sheets. Let rise for about 45 minutes. Bake in preheated 3 75-degree oven for 1 5 minutes. Remove from oven; brush with melted shortening. Return to oven. Bake until brown ; brush with melted shortening again.

E velyn H. Nielsen Eastlake Grange, No. 72 7 Glenhaven, California

Mrs. Lucy E. Newton Sunapee Mt. Grange, No. 744 Newport, New Hampshire

1 44 / Breads * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

B L UEBERRY BUCKLE

Vegetable shortening 1 1 /2 tsp. salt S ugar 1 egg 1 /3 c. dry milk powder 1 c. raisins

3/4 c. sugar 1 /4 c. butter 1 egg 1 /2 c. m i l k 2 c . flour 2 tsp. baking powder 1 /2 tsp. salt 2 c. blueberries Topping Com bine sugar, butter, egg and m i l k; mix well. Blend in flour, baking powder and salt wel l . Stir in bl ueber­ ries. Pour into buttered 9 x 9-inch pan. Sprinkle Top­ ping over batter. Bake in preheated 3 75-degree oven 30 to 35 minutes. Serve as coffee cake or warm with w h ipped cream.

TOPP I NG 1 /2 c. sugar 1 /2 tsp. cinnamon 1 /4 c. butter

Soften yeast in warm water. Sift 3 cups flour and 1 teaspoon cinnamon together. Com bine yeast mixture, 1 /3 cup shortening, salt, 1 /2 cup sugar, egg, dry m i l k powder and flour m ixture; beat wel l . Stir in raisins and enough flour to make a soft dough. Turn out on floured board; knead u ntil dough is smooth and elas­ tic . Place in greased bowl . Cover; let rise in warm place for about 1 hour and 30 minutes or until doubled in bul k. Divide in 2 parts; shape each to fit 8 x 8-inch greased pan. Cover; let rise for about 1 hour or until l ight. Spread tops generously with 2 tablespoons melted shortening. Combine 1 /3 cup sugar and 1 /2 teaspoon cinnamon; sprinkle over tops. Bake in pre­ heated 3 75-degree oven for 40 minutes or until done.

Florence Proctor Delavan Lake Grange, No. 687 Elkhorn, Wisconsin

C o m bine all ingredients; m ix u ntil crumbly.

Th i s recipe was used in the Wh ite House in George W ashington 's time.

Mrs. Gene Henning Keno va Grange Malden, Washington

C RUMB KUCHEN 2 1 /4 c. all-purpose flour 1 c. sugar 1 /2 tsp. salt 1 /2 c. shortening 1 tsp. baking powder 1 c. sour m i lk 1 tsp. soda 1 egg, beaten 1 tsp. cinnamon S i ft fl our, sugar and salt together into large bowl ; add s h o rtening. Mix with pastry blender or knives until m i xture is crumbly. Remove 1 cup flour mixture; re­ serve for topping. Com bine remaining flour m ixture with baking powder. Combine sour m i l k and soda, stir­ r i n g until soda is d issolved; Add m i l k m ixture and egg to flo u r mixture; mix well . Pou r into tube pan . Add cinnamon to reserved flour mixture; sprinkle over bat­ ter in tube pan. Bake in p reheated 3 50-degree oven for 3 5 to 40 minutes. Yield: 8-1 0 servings.

Gladys Lyday, Sec. Honeoye Falls Grange, No. 6 Honeoye Falls, New York

OLD TIMEY COFFEE CAKE ( Recipe over 1 00 years o l d ) 1 c . sugar 1 /2 c. butter or shortening 2 eggs, beaten 1 c. molasses 1 tsp. soda 1 c. cold coffee 3 c. flour 1 tsp. baking powder 1 /4 tsp. cinnamon 1 /4 tsp. allspice 1 /4 tsp. nutmeg 1 /4 tsp. cloves 1 /4 tsp. salt 1 c. raisins 1 /2 c. currants Cream sugar and butter; add eggs and m olasses. Dis­ solve soda in coffee. Sift dry ingredients together. Add coffee m ixture and flour mixture alternately to butter mixture, mixing well after each addition. Dredge fruits with small amount additional flour. Add to batter.

Place in greased loaf pan. Bake in preheated 3 50degree oven for 40 minutes or until toothpick inserted in center comes out clean.

Ellen B. Engelmann Kalama Grange, No. 7 9 7 Kalama, Washington

C I N NAMON COFFEE CAKE 2 pkg. yeast 1 1 /2 c. water Flour Cinnamon

QU ICK DATE COFFEE CAKE 1 1 /2 c . dates 1 c. hot water

Breads / 1 45 * * * * ******************************* * * 2 eggs, beaten 2 c. sugar 1 /4 tsp. salt 1 c. chopped walnuts 3 c. flour 2 tsp. soda 2 tsp. baking powder 1 /2 c. soft butter 1 3/4 c. hot coffee 1 tsp. vanilla

SOU R CREAM COFFEE CAKE 1 /2 c. butter 1 c. sugar 2 eggs 1 c. thick sour cream 2 c. flour 1 tsp. baking powder 1 /2 tsp. soda 1 /2 tsp. salt 1 tsp. vanilla

Topping

Place dates in large bowl ; cover with hot water. Let soak for several minutes. Add eggs, sugar and salt; mix wel l . Mix walnuts with flour until coated ; add to date mixture. Combine soda, baking powder and soft but­ ter; add to date m ixture. Stir in hot coffee and vanilla.

Pour into greased 9 x 1 3-inch pan. Bake in 350-degree oven for 40 minutes to 1 hour. Remove from oven; sprin kle with Topping.

TOPP I N G

2/3 c . (firmly packed) brown sugar 1 /4 c. butter Mix brown sugar and butter until m ixture is crumbly.

Mrs. Helen Campbell, W. A. C. Junction Grange, No. 239 Quenemo, Kansas

Streusel Topping

Cream butter and sugar until light; add eggs. Beat u n til smooth ; stir in sour cream. Add flour, baking powder, soda, salt and vanilla; m ix until thoroughly blended.

Place half the batter in greased tube pan ; sprin kle w i th half the Streusel Topping. Add remaining batter; sprin­ kle remaining Streusel Topping evenly over top. Bake at 350 degrees for about 45 minutes.

ST R E U S E L TOPPI NG

1 /2 c. (firmly packed) brown sugar 2 tbsp. flour 2 tsp. cinnamon 1 /2 c. chopped nuts 2 tbsp. melted butter Combine all ingredients in small bowl ; stir until well blended.

Catherine L. Kyle Patucco way Grange West Nottingham, New Hampshire

TEA R I NG ( Recipe 50 years old)

YUM-YUM COFFEE CAKE 1 /2 c. butter 1 c. sugar 2 eggs 2 c. sifted flour 1 tsp. soda 1 tsp. baking powder 1 /2 tsp. salt 1 c. sour cream 1 tsp. vanilla extract

2 c. l u kewarm m i l k 1 1 /2 c. sugar 2 tsp. salt 2 cakes yeast or 2 pkg. dry yeast 2 eggs Soft butter 7 to 7 1 /2 c. sifted flour 4 tsp. cinnamon 1 c. (or more) raisins · Powdered sugar icing

Mix milk with 1 /2 cup sugar and salt. Crumble in yeast; sti r until d issolved. Sti r in eggs and 1 /2 cup butter. Stir i n enough flour to m ake soft dough , then add fl our to m ake stiff dough. Knead wel l . Place in greased bowl ; let rise until doubled in bu l k. Punch down. Let rise again. Divide dough in 2 parts. Shape into 2 balls; cover. Let rest for 1 5 minutes. Roll d ough into two 9 x 1 8-inch shapes. Spread each rectangle with 2 tablespoons soft butter; sprin kle each with 1 /2 cup sugar and 2 teaspoons cinnamon, then spri n kle with raisins. Roll up l i ke a jelly rol l , then shape into rings. Pinch edges together. Cut 3/4 way th rough with scissors, about 1 inch apart. Turn cut pieces on sides.

Let rise for about 30 m inutes. Bake in preheated 350-degree oven for 25 to 30 min utes. Drizzle pow­ dered sugar icing on top while still warm.

Mrs. Roy Hardman Lexington Grange A lliance, Ohio

Topping

Cream butter until soft; add sugar. Mix well. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, soda, baking powde r and salt together. Add dry ingredients to creamed m ix ­ tU re alternately with sou r cream, begin ning and endi n g .

With flour mixture. Stir i n van illa. Place i n greased 8 o r 9-inch sq uare pan; sprinkle o n Topping. Bake in p re­ heated 325-degree oven for 40 min utes.

TOPP I NG

1 /3 c. (firmly packed) brown sugar 1 /4 c. sugar 1 tsp. cinnamon 1 c. finely chopped pecans Com bine all ingredients, mixing wel l .

Mrs. Viola McConkey Millbrook Grange, No. 7 8 64 Morton, Illinois

1 46 / Breads * ****************** * * * * ************** A F TE RNOON TEA DOUGH NUTS ( Recipe 50 years old ) 2 eggs 6 tbsp. sugar 3/4 tsp. salt 1 /4 tsp. nutmeg ( opt. ) 2 tbsp. melted shortening 6 tbsp. m i l k 2 c . flour 3 tsp. baking powder Powdered sugar Cinnamon -sugar

baking powder, cinnamon and salt together. Add dry ingredients alternately with sou r m il k to creamed mixture, stirring well after each addition. Stir in va­ nilla extract. Roll dough out on flou red board; cut with dough n u t cutter. Drop into hot 390-degree fat; fry until golden brown, then fl ip over. Drain on un­ glazed paper. May roll in powdered or granulated sugar, if desired. Yield : 3 to 4 dozen.

Mrs. E. H. A midon Goldendale Grange, No. 49 Goldendale, Washington

Beat eggs until very l ight; add sugar, salt, nutmeg and sho rtening. Mix wel l . Add m il k, flour and baking pow­ der; beat well . Drop by teaspoonfuls i n to deep hot fat; fry until brown. Drain well on paper toweling. Spri n ­ k l e with powdered sugar, then roll in cinnamon sugar.

Mrs. Charles H. Gray Central Grange, No. 396 St. Maries, Idaho

CAKE DOUGHN UTS ( Recipe 45 years old ) 2 eggs, beaten 1 c. sugar 1 c. m i l k 4 tsp. baking powder 4 c. flour 1 /2 tsp. salt 1 tsp. vanilla extract 1 1 /2 c. shortening

CRULLERS ( Reci pe 1 00 years old ) 1 c. sugar 1 tbsp. butter 2 eggs, beaten 1 c. m i l k 4 c. flour 2 tsp. cream of tartar 1 tsp. soda 1 tsp. salt 1 tsp. nutmeg Cream sugar and butter together; beat in eggs and m i l k. Sift flour, c ream of tartar, soda, salt and n utmeg together; stir into m i l k mixture. Add more flour i f needed t o m ake a soft d ough. Roll dough out 1 /2 inch th ick. Cut with dough n u t cutter. Fry in deep fat until golden brown on both sides. May use h omemade lard for butter.

Com bine eggs, sugar and m i l k; beat until sugar is dis­ sol ved. Combine baking powder, fl ou r and salt; stir i n to egg m ixture. Add vani l la extract. Cover; chill t horoughly. Roll out on flou red board; cut with d oughnut cutter. Fry in 3 70-degree shortening until gol den on both sides. Yiel d : 3 dozen.

Mrs. Clarence Grewell Cloverleaf Grange, No. 7923 Hooker, Oklahoma

CHOCOLATE DOUGH NUTS 4 tbsp. vegetable shortening 1 1 /4 c. sugar 2 eggs, slightly beaten 2 tbsp. melted chocolate 1 c. mashed potatoes 4 c . flour 1 tsp. soda 2 tsp. baking powder 1 tsp. cinna mon 1 tsp. salt 1 c. sour m i l k 1 /4 tsp. vanilla extract Cream shortening and sugar together until light and

f1 uffy . Add eggs, melted chocolate and mashed pota­

toes, stirring well after each addition . Sift flour, soda,

Mrs. Floyd E. Conklin Lawsville Grange, No . 7455 Montrose, Pennsylvania

RAISED POTATO DOUGHN UTS ( Recipe about 1 50 years old ) 2 med. potatoes, boiled and mashed 2 c. scalded m i l k 1 tsp. salt 3/4 c. sugar 2 cakes yeast 1 /4 c. warm water 2 eggs, well beaten 1 /2 c. melted butter Flour Lard

Sti r potatoes into scalded milk; add salt and sugar. Set aside to cool. Dissolve yeast in warm water. Add eggs and yeast to m i l k m ixture. Let rise until l ight. Add butter; stir well . Add enough flour to make stiff dough. Let rise in a warm place for about 4 hours.

Roll out; cut with dough nut cutter. Let rise until dou­ bled in bul k. Fry in hot lard. These are delicious with maple syrup.

Irene Chase Mt. Cube Grange, No. 236 Orford, New Hampshire

Breads / 1 47 * * * * ******************************** * EASY-DO DOUGHN UTS Sugar 1 /2 c. milk 1 egg Melted shortening 1 1 /2 c. all-purpose flour 2 tsp. baking powder 1 /2 tsp. salt 1 /2 c. seedless raisins 1 /2 tsp. n utmeg or cinnamon Bl end 1 /3 cup sugar, m i l k, egg and 2 tablespoons melted shortening together. Sift flour, baking powder and salt together; add to liquid mixtu re, stirring lightly. Mix in raisins. Drop heaping teaspoonfuls into melted 3 65-degree shortening. Fry fo r 2 to 3 minutes or until golden brown. Drain on paper towels. Mix 1 /4 cup sugar and n utmeg into bag; shake warm doughnuts in sugar. May coat in confectioners' sugar, if desired.

Mrs. Harry Brazeau Bolton Grange, No. 742 Bolton, Massachusetts

RAISED SPICY DOUGHNUTS ( Recipe 25 years old) 1 1 /4 c. m scalded 1 /4 c. sb. .ling 1 /2 tsp. ;alt 1 cake yeast 5 c. (about) sifted flour 3 eggs 3/4 c. sugar 1 1 /2 tsp. cinnamon 1 /4 tsp. n utmeg 1 /8 tsp. mace Combine mil k, shortening and salt; cool to l u kewarm.

Crum ble in yeast; let stand for 5 minutes. Add 2 1 /2 cups sifted flour; beat until smooth. Cover; let rise until bubbly. Add eggs, sugar and spices; mix well .

Add enough remaining flour to make a dough that can be easily handled. Knead until smooth. Cover; let rise until dou bled in bul k. Rol l out 1 /2 inch thick. Cut or shape doughnuts; let rise on board until doubled in bul k. Fry, a few at a ti me, in deep fat at 3 75 degrees for 3 min utes or u ntil lightly browned, turning once.

Drain on absorbent paper. Yiel d : About 3 dozen dough nuts.

Signa M. Allen, C. W.A . Chm. Lucerne Grange, No. 7 67 Loxahatchee, Florida

OLD-FASH IONED J E L LY DOUG HNUTS

)

1 /2 c. m i l k 1 /2 c. butter 1 /3 c. sugar 1 tsp. salt

1 /2 c. warm water 2 pkg. active dry yeast 2 eggs, slightly beaten 1 tbsp. grated lemon peel 4 1 /2 to 5 c. unsifted all-purpose flour 1 c. (about) Smucker's Red Raspberry J elly Confectioners' sugar Heat mil k in small saucepan until smal l bubbles appear at edge; stir in butter, sugar and salt. Cool to l u ke­ warm. Measure water into large warm bowl . Sprin kle in yeast; stir until d issolved. Add l u kewarm mil k m ix­ ture, eggs, lemon peel and 2 1 /2 cups flour; mix u ntil moistened. Beat until well blended. Stir in enough additional flour, 2 to 2 1 /2 cups, to make a stiff dough.

Turn out onto lightly floured board; knead for 8 to 1 0 minutes or until smooth and elastic. Place in greased bowl ; turn over to grease top. Cover with waxed paper and towel ; let rise in warm place, free from draft, for about 1 hour or until doubled in bu l k. Punch dough down ; knead on floured board for 2 to 3 minutes. R o l l out half t h e dough at a time t o 1 /2-inch thickness w i t h l ightly fl oured rol l i n g pin ; c u t into rounds with 3 -i n c h cookie cutter. Place doughnuts o n ungreased baki ng sheets. Knead trimmings, then roll and cut. Cover. Let rise in warm pl ace, free from draft, for about 30 m in­ utes or u ntil doubled in bul k. Pour oil 3 to 4 inches deep in deep fat fryer or kettle; preheat to 3 7 5 de­ grees. Drop dough n uts, 3 or 4 at a time, into h ot o i l ; fry for 2 t o 3 minutes o r until golden brown, turn i n g once. Drain o n absorbent paper. C u t a slit in side o f each doughn ut before serving. Fill center of each with about 2 teaspoons jel l y , using small spoon or pastry tube. Sprinkle with confectioners' sugar. Yield: About 2 dozen.

Ph otograph for this recipe below.

1 48 / Breads ******************* * * * * ************** SOUR DOUGH DOUGHN UTS ( Reci pe 60 years old) 1 c. sour dough 1 /2 c. m i l k 2 eggs, beaten Sugar 3 tbsp. shortening, softened 1 tsp. soda 1 /2 tsp. salt 1 /4 tsp. n utmeg 2 c. flour Com bine sour dough , m i l k, eggs, 1 /2 cup sugar and s hortening; m ix well . Add soda, salt and nutmeg; m ix well. Stir in enough flour to make a soft dough . Rol l out o n floured surface ; c u t with dough nut cutter.

Place on floured board to rise for at least 1 hour or u ntil l ight. Fry in hot Crisco until golden brown.

Sprinkle with sugar; serve hot.

Sophia A. Friel Thompson Falls Grange, No. 7 23 Thompson Falls, Montana

S P ICY DOUGHN UTS

( Recipe over 60 years old ) 1 c. sugar 1 /2 tsp. ginger 1 /2 tsp. nutmeg 1 tsp. salt 2 tbsp. melted butter or shortening 2 eggs 1 c. m i l k 4 c. flour 4 tsp. baking powder Mix sugar, ginger, nutmeg and salt together; add butter a n d eggs. Beat well. Add m i l k, flour and ba king powder; mix wel l . Rol l on floured board to 1 /3 inch t h ick. Cut out with dough nut cutter. F ry slowly in deep hot fat until golden on both sides. Yiel d : 2 1 /2 d ozen.

Mrs. A nna Niles Mason ville Grange, No. 7482 Mason ville, New York

SQUAW BREAD 1 c. flour 1 /4 c. sugar 2 tsp. baking powder 1 /2 tsp. salt Powdered sugar C o m bine flour, sugar, baking powder and salt; add e nough water to make soupy paste. Drop small amounts into hot fat over medium heat; fry until b rown. This will make a variety of shapes. Roll in p owdered sugar.

Dr. Sam Lacina Chester Royal Grange, No. 2 7 8 7 Grinnell, Iowa

HUNGARIAN CSOROGE 1 c. sour cream 4 egg yol ks, l ightly beaten 2 c. sifted flour Powdered sugar Com bine sour cream and egg yol ks; add al l or enough flour to make soft dough. Knead until smooth. Rol l o u t very thin; c u t into diamond shapes. Make slit i n center of each d iamond ; pull o n e end through sl it. Fry in deep hot fat until very l ight brown. Dust generously with powdered sugar.

Mrs. Margaret Colson Jefferson- Grange, No. 20 7 9 Sharpsville, Pennsylvania

KREBLE ( Recipe over 1 00 years old) 2 eggs 1 c. cream 2 to 3 c. flour 2 tsp. baking powder 1 /8 tsp. soda 2 tbsp. sugar 1 tsp. salt Beat eggs; add cream. Combine 2 c u ps flour with bak­ ing powder, soda, sugar and salt; m ix into cream mix­ ture. Add enough flour to make workable dough. Roll out dough ; cut into 3 x 5-inch strips. Cut slit length­ wise to with i n about 1 inch from each end. Fry in deep hot fat until golden on each side. Drain on paper towel ing. Sprinkle with additional sugar.

Mrs. A dalia M. Gillett Homestead Grange, No. 2 7 5 Kersey, Colorado

GREAT GRANDMOTH ER� G I NGE RBREAD ( Recipe over 1 00 years old ) 1 /2 c. sugar 1 /4 c. lard 1 /4 c. butter 1 egg, beaten 1 c. Brer Rabbit or sorghum molasses 2 1 /2 c. sifted flour 1 1 /2 tsp. soda 1 tsp. cinnamon 1 tsp. ginger 1 /2 tsp. cloves 1 /2 tsp. salt 1 c. hot water Cream sugar, l ard and butter together until l ight and smooth; add egg and molasses. Beat until fl uffy. Sift flour, soda, cin namon, ginger, cloves and salt together.

Add dry ingredients to molasses mixture; add hot water, beating until smooth_ Batter will be soft. Pour into greased shallow pan. Bake in 3 5 0-degree oven for

Breads / 1 49 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 40 to 45 m i n utes or until gingerbread tests done.

Yiel d : 1 5 servings.

or until gingerbread is firm in center.

This was a favorite of George Washington's moth er.

A lice Slater Laurel Grange, No. 7 6 78 Be verly, Ohio

BLUEBERRY G I NGERBREAD ( Recipe 1 00 years old)

Jenny E. Mathison Fawn Grove Grange, No. 7 736 Fawn Grove, f'ennsylvania

APPLE-N UT LOAF ( Recipe about 7 5 years old)

1 c. shorteni ng Sugar 1 egg 2 c. all-purpose flour 1 tsp. soda 1 /2 tsp. salt 1 tsp. cinnamon 1 /2 tsp. gi nger 1 c. sour m i l k or buttermilk 3 tbsp. molasses 1 c. Maine b lueberries cup sugar in large bowl ; Combine shortening and cream until l ight. Add egg; beat until fluffy. Sift flour, soda, salt and spices together. Add to creamed mixture alternately with sour milk, m ixing wel l after each addi­ tion. Stir i n molasses and bl ueberries. Pour into greased and floured 9 x 9-inch pan. Sprin kle 3 table­ spoons sugar over batter. Bake at 3 50 degrees for 50 mi nutes to 1 hour. Yiel d : 1 2 servings.

1 /2 c. shortening 1 c. sugar 1 egg, wel l beaten 1 c. (packed) chopped peeled apples 1 /4 c. cho pped dates 1 /4 c. chopped nuts 2 c. all·purpose flour 1 /2 tsp. salt 1 tsp. soda 1 /2 tsp. cinnamon 1 /2 c. sour m i lk Cream shortening and sugar together. Add egg; b e at well . Mix in apples, dates and n uts. Sift flour, salt, soda and c innamon together; add flour mixture to apple m ixture alternately with m i l k. Pour into loaf pan. Let stand in ' pan for 1 0 m i n utes before baking.

Bake in preheated 3 50-degree oven fo r 55 minutes or until loaf tests done.

Dorothy Carlson Shirley Grange, No. 254 Shirley, Massachusetts

Fay W. Corbett Farmington Grange, No. 7 2

MARY BALL WASH I NGTON'S G I NG E RBREAD ( Reci pe about 200 years old) 1 /2 c. butter 1 /2 c. (firmly packed) dark brown sugar 1 /2 c. light molasses 1 /2 c. honey 1 /4 c. sherry 1 /2 c. warm m i l k 3 c. sifted flour 2 tbsp. gi nger 1 1 /2 tsp. cinnamon 1 1 /2 tsp. mace 1 1 /2 tsp. n utmeg 1 tsp. cream of tartar 3 eggs, well beaten 1 tsp. soda 2 tbsp. warm water 2 tbsp. grated orange rind 1 /4 c. orange juice 1 c. raisins Preheat oven to 350 degrees. Grease 1 3 x 9 x 2·inch pan ; l ine with waxed paper. Cream butter until l ight.

Add brown sugar; beat wel l . Add molasses, honey, sherry and m i l k; beat wel l . Sift flo ur, spices and cream of tartar together; add to sugar m ixture alternately with eggs. Dissolve soda in warm water. Add orange rind, orange j uice, raisins and soda water to sugar mix­ tu re. Pour in prepared pan. Bake for 45 to 50 minutes

APPLESAUCE BREAD 1 1 /4 c. applesauce 1 c. sugar 1 /2 c. cooking oil 2 eggs 3 tbsp. m i l k 2 c. sifted all-purpose flour 1 tsp. soda 1 /2 tsp. baking powder 1 tsp. cinnamon 1 /4 tsp. salt 1 /4 tsp. nutmeg 1 /4 tsp. allspice 3/4 c. chopped pecans 1 /4 c. (packed) brown sugar Com bine applesauce, sugar, oil, eggs and milk in mixer bow l ; m ix well . Sift flour, soda, baking powder, 1 /2 teaspoon cinnamon, salt, nutmeg and allspice together.

Stir into applesauce mixture; beat wel l . Fold in 1 /2 cup pecans; turn into well-greased 9 x 5 x 3 -i nch loaf pan. Com bine remaining 1 /4 cup pecans, brown sugar and remaining 1 /2 teaspoon cinnamon; sprinkle over batter. Bake in preheated 350·degree oven for 1 h o u r or u ntil bread tests done. Remove from pan ; cool on rack.

Elsie Ho ward A lbion Center Grange, No. 2 70 Pulaski,. New York

150 / Breads * ****************** * * * * ************** C I NNAMON�APPLE BREAD ( Recipe over 50 years old ) 1 /2 c. shortening 1 c. sugar 2 eggs 1 tsp. vanilla extract 2 tbsp. lemon juice 2 c. flour 1 /2 tsp. cinnamon 1 /4 tsp. salt 1 tsp. soda 1 tsp. grated lemon rind 1 1 /2 c. coarsely grated apples Cream shortening and sugar together. Beat in eggs; add van i l l a extract and lemon juice. Sift flour, cinnamon, salt and soda together; stir into sugar mixture. Add lemon rind and apples; pour into greased loaf pan .

B a ke in preheated 3 50-degree oven for 50 to 60 min­ utes or until bread tests done. Add 2 tablespoons water to batter if apples are dry and mealy. Freezes wel l .

Mrs. Edward Holler, State Sec. Harmony Grange, No. 7 2 Wilmington, Delaware

O L D-FASH ION ED APPLE BREAD ( Recipe over 1 00 years old ) 1 c_ sugar 1 /2 c. shortening 2 eggs 1 1 /2 tbsp. sour milk 2 c. flour 1 tsp. soda 1 /2 tsp. salt 1 tsp. baking powder 1 /2 tsp. vanilla extract 1 c. ground unpeeled apples 1 /2 c. chopped nuts Cream sugar and shortening together. Add eggs and sour m i l k; mix wel l . Sift flour, soda, salt and ba king powder together; sti r i nto shorten ing m ixture. Add va­ n i l l a extract, apples and nuts; pour into 2 loaf pans.

B a ke in preheated 325-degree oven for about 50 min­ utes or until l oaves test done.

Leota M. Ford Marion Grange, No. 207 Wildwood, Florida

B ANANA NUT BREAD 1 /3 c. shortening 1 /2 c. sugar 2 eggs 1 3/4 c. sifted all-purpose flour 1 tsp. baking powder 1 /2 tsp. soda 1 /2 tsp. salt 1 c. mashed r i pe bananas 1 /2 c. chopped waln uts

Cream shortening and sugar together. Add eggs, one at a time, beating wel l after each addition. Sift flo u r, baki ng powder, soda and salt together. Add to creamed mixture alternately with bananas, blending wel l after each addition. Stir in wal nuts. Pour into wel l-greased 9 x 5 x 3-inch loaf pan. Bake in preheated 3 5 0-degree oven for 45 to 50 m inutes or until done.

R e m o ve f rom pan; cool on rack. W rap; store overnight.

Carolyn J. A driano Quonochontaug Grange, No. 48 Pawcatuck, Connecticut

FAM I LY FAVORITE BANANA BREAD ( Recipe 35 years old) 1 c. sugar 2 tbsp. butter 1 egg, beaten 2 bananas, mashed 2 tbsp. sour cream or m i l k 2 c. flour 1 tsp. soda 1 /2 tsp. baking powder 1 /2 tsp_ salt Cream sugar and butter together. Add egg, bananas and sour cream; mix wel l . Sift flour, soda, baking pow­ der and salt together; stir into banana m ixture. Pour i n loaf pan. Bake in preheated 3 75-degree oven for 50 m i nutes o r until done.

Mrs. Henry G. Sager Deputy Jr. Matron, Lecturer, Treas.

Logan Grange, No. 204 7 Buckland, Ohio

YU LET I D E BANANA BREAD 1 c. Crisco 2 c. sugar 4 eggs Flour 1 /2 tsp. salt 2 tsp. soda 1 tsp. ci nnamon 6 ripe bananas, mashed 1 /2 c. maraschino cherries, finely chopped 1 c. chopped pecans 1 /2 c. flaked coconut Beat Crisco for 2 m inutes; add sugar gradually, beating constantly. Add eggs, one at a time, beating well after each add ition. Sift 2 1 /2 cups flour, salt, soda an d cinnamon together; add to egg mixture alternately with bananas. Toss cherries and pecans with 1 table­ spoon flour; fold into banana m ixture with coconut.

Turn into greased and flou red 9 x 5 x 3-inch loaf pan.

Bake at 350 degrees for 1 hour o r until bread tests done. Decorate with candied p ineapple and cherries, if desired.

Ruth W. a 'Neale R ubidoux Grange, No. 6 7 7 Riverside, California

Breads / 1 5 1 * * * * ******************************* * * G RANDMA� BANANA BREAD ( Recipe over 1 00 years old) 1 /4 c. butter 1 c. (scant) sugar 1 egg 2 c. a l l -purpose flour 1 tsp. soda Salt to taste 3 bananas, beaten

mix wel l . Pour batter into greased loaf pan. Bake in preheated 3 50-degree oven for 45 minutes or u ntil bread tests done.

Virginia Huckins New Hampton Grange, No. 1 23 New Hampton, New Hampshire

BAKED WALNUT BROWN BREAD

Cream butter and sugar together. Add egg; beat wel l .

Sift flour, soda a n d salt together. A d d to sugar mix­ ture alternately with bananas; mix wel l. Pour into loaf pan. Bake in preheated 3 50-degree oven for 1 hour or until bread tests done.

Mrs. Edward A bbott Windsor, Vermont

BRAN BROWN BREAD 2 c. All-Bran 1 1 /4 c. milk 1 /2 c. molasses 1 egg, beaten 1 c. flou r 1 /2 tsp. salt 1 tsp. soda 1 /2 c. currants or raisins Combine bran, m i l k and molasses; let stand until l iq­ uid is absorbed. Add egg and remaining ingredients;

1 1 /4 c. sifted all-purpose flour 2 tsp. baking powder 3/4 tsp. soda 1 1 /4 tsp. salt 1 1 /4 c. graham flour 1 c. chopped California walnuts 1 egg 1 /3 c. ( packed ) brown sugar 1 /2 c. l ight molasses 3/4 c. buttermi l k 3 tbsp_ melted shortening Resift all -purpose flour with baking powder, sod a and salt. Sti r in graham flour and walnuts. Beat egg l ightly; beat in brown sugar, molasses, buttermilk and shorten­ ing. Stir into dry mixture just until all of fl o u r is moistened. Spoon into 3 greased l -pound size c ans.

Bake in preheated 3 50-degree oven for 45 m inutes or until bread tests done. Let stand for 1 0 minutes, then turn out onto wire rack. Serve warm or cold. May spoon batter into a 9 x 5 x 3-inch loaf pan and b a ke for 50 to 55 min utes, if desired.

Pho tograph for this recipe belo w.

152 / Breads * ****************** * * * * ************** BOSTON BROWN BREAD W ITH WALNUTS

Dissolved soda may be added before flou r and corn­ meal , if desired.

( Re cipe over 1 00 years old )

Mrs. L . A. Meeker Hawley ton Grange, No. 5 75 Binghamton, New York

2 c. graham flour 1 c. all·purpose flour 1 egg 1 /2 c. sugar 1 /2 c. molasses 2 c. buttermilk 2 tsp. soda Pinch of salt 1 /2 c. raisins 1 /2 c. chopped walnuts

HO L I DAY FRUIT BREAD

Mix graham flour and all·purpose flour together. Stir i n remaining ingredients; m ix wel l . Pour batter into w e l l-greased bread pans; let rise for 2 h ou rs. Bake in preheated 3 00-degree oven for 1 hour or until bread tests done.

Mrs. Dan Robinson, State Lecturer Westmond Grange, No. 302 Sagle, Idaho

D E L ICIOUS BROWN BREAD

( Rec i pe 60 years old)

1 c. sugar

1 c. molasses Graham flour 1 c. raisins 2 eggs 2 c. buttermilk 1 tsp. salt 1 tsp. soda 1 /4 c. hot water

2 pkg. yeast 1 /4 c. warm water 1 /2 c. sugar 1 tsp. salt 1 /3 c. shortening 1 c. scalded m i l k 2 eggs 5 c. flour 1 /2 c. raisins 3/4 c. candied fruit 1 /2 c. chopped n uts (opt.)

1 1 /2 tsp. grated lemon rind 3 tsp. grated orange rind Soften yeast i n warm water. Add sugar, salt and short­ ening to scalded m il k; let cool to l u kewarm. Add yeast m ixture; beat in eggs and 2 cups flour until smooth.

Add remaining flour to make a soft dough ; knead until smooth and elastic. Place in oiled bowl; let rise until doubled in b u l k. Combine remaining ingredients; knead into dough. Shape into 2 bal ls; place on oiled baking sheet. Let rise u ntil doubled in bulk. Bake i n preheated 3 75-degree oven fo r about 3 5 m i nutes or until loaves test done.

Mrs. Frank Prelli Wife of State Master Winsted, Connecticut

Com bine sugar, molasses, 4 cups flour, raiSinS, eggs, buttermi l k and salt in large mixing bowl. Dissolve soda in hot water; add to flour m ixture. Mix well . Grease N u m ber 303 size cans; dust with graham flour. Pour in batter to fill cans 1 /2 full . Bake at 400 degrees for 45 m i nutes. Reduce oven temperature to 350 degrees; turn cans on side. Bake for 1 5 m i n utes longer. Let cool. Slice thi n ; spread with butter or cream cheese to serve. B read freezes wel l .

Leagh E. Ritchey Ozone Grange, No. 845 Salus, A rkansas

O L D BOSTON BROWN BREAD ( Re c i pe over 75 years old ) 2 c. m i l k 3/4 c. mo lasses 2 c. cornmeal 2 c. all-purpose flour 1 /2 tsp. salt 1 tsp. soda C o m bine m i l k and molasses in large m ixing bowl . Stir i n cornmeal, flour and salt. Com bine �oda and about 1 teaspoon boiling water in molasses measuring cup; stir i n to m i l k mixture. Place i n greased deep 2-quart pan ; p l ace pan over boi l ing water. Cover; steam for 3 hours.

LEBKUCHEN ( Recipe 4 generations old) 2 c. milk, scalded 1 pkg. yeast Sugar Flour 3 eggs, beaten 1 tsp. salt 1 c. soft shorten ing 2 1 /2 c. raisins 1 /4 c. citron 1 /4 c. orange ri nd 1 /4 c. lemon rind 1 /2 c. blanched almonds Grated rind and juice of 1 lemon 1 /4 tsp. cinnamon 1 /4 tsp n utmeg Cool scalded m i l k to l u kewarm. Dissolve yeast and 1 teaspoon sugar in 1 /4 cup warm water; let stand for 5 m i nutes. Add m i l k and 1 1 /2 cups flour; let stand in warm place till bubbly. Blend in eggs, 1 cup sugar, salt an d shortening. Chop raisins, citron, orange rind, 1 /4 cup lemon rind and al monds; dredge with 1 /4 cup flour. Add grated lemon rind and lemon juice to egg m ixture. Sift 5 3/4 cups flour, cin namon and nutmeg together; add to egg mixture to make a stiff dough.

Breads / 1 5 3 * * * * ******************************** * Work in raisin mixture; let rise u ntil dou bled in bul k.

Braid in wreath; place on cookie sheet. Bake in pre­ heated 375-degree oven for 30 min utes or until done.

Frost with powdered sugar icing; decorate with can­ dies, nuts or cherries.

A gnes Mae Lampert Worley Grange, No. 348 Worley, Idaho

J U LEKAKE ( Recipe over 7 5 years o l d )

1 yeast cake 1 /4 c. lukewarm water 1 /4 c. b utter 1 1 /2 c. milk, scalded

6 tbsp. sugar 1 tsp. salt 6 c. flour 1 egg, beaten 1 /4 c. currants 1 /4 c. chopped citron 6 tbsp. raisins 1 /4 c. chopped candied cherries

Dissolve yeast in l u kewarm water. Add butter to scalded m i l k ; let cool to l u kewarm. Com bine m i l k mixtu re, yeast mixture, sugar a n d salt; m i x well . Stir in 1 1 /2 cups flour, egg, currants, citron, raisins and cherries. Add remaining flour gradually to make a soft dough ; knead until smooth. Place in greased bowl ; cover. Let rise until doubled in bul k. Punch down; let rise again until doubled in bulk. Shape into 2 loaves; place in greased 5 x 9-inch loaf pans. Let rise until doubled in bul k. Bake in preheated 3 50-degree oven for 35 to 40 minutes or until loaves test done. Frost as desired.

Otis Maynard Master Buffalo Valley Grange A rcade, New York

CH ERRY-WALNUT BREAD 3/4 c. (packed) brown sugar 1 /3 c. oil 1 egg, beaten 1 /2 c. mixed milk and cherry juice 1 /2 tsp. almond extract 1 1 /4 c. flour 1 /2 tsp. salt 1 /2 tsp. soda 1 /4 tsp. cinnamon 3/4 to 1 c. sour cherries, diced 1 /4 to 1 /3 c . chopped walnuts Combine brown sugar and oil ; add egg, milk and almond extract. Mix wel l . Beat in dry ingredients; stir in cherries and walnuts. Place in greased loaf pan. Bake in preheated 3 25·degree oven for 40 minutes or until done. May use glass pan and bake at 350 degrees for 60 to 6 5 minutes. Fresh or drained canned cherries may be used.

Grethel Capen, C. W.A . Sec. A merican River Grange, No. 7 72 Rancho Cordo va, California

CRANBERRY-NUT BREAD ( Recipe 45 years old) 2 c. flour 1 tsp. baki ng powder 1 tsp. salt 3/4 c. sugar 1 egg, slightly beaten 2/3 c. milk 1 /4 c. melted butter 1 c. whole cranberry sauce 1 c. chopped n uts Sift d ry ingred ients into large bowl ; add remai n i n g ingredients. Mix just to moisten. Turn into greased loaf pan. Bake in preheated 3 50-degree oven for abou t 1 hour.

Bertha Perkins, C. W.A . Chm .

Queen City Grange, N o . 30 Orono, Maine

CRANBERRY-ORANGE BREAD ( Recipe about 40 years old) 8 c. sifted flour 4 c. sugar 2 tbsp. baking powder 2 tsp. soda 4 tsp. salt J uice and grated rind of 4 med . oranges 1 /2 c. (scant) melted shortening 4 med. eggs, well beaten 2 c. chopped n uts 1 1 /2 lb. cranberries, coarsely chopped Sift flour, sugar, baking powder, soda and salt to­ gether. Pour orange juice into 4-cup measuring c u p ; a d d orange rind a n d shortening. Add enough boili ng water to make 3 c u ps l iquid. Make a well in center of dry ingredients; pour in l iquid and eggs. Stir just u nt i l dry ingredients are dampened. Fold in nuts a n d cran­ berries. Divide into 4 greased and paper-lined l o af pans, pushing batter into corners. Bake in preheated 350-degree oven for 1 hour. Remove from pans; cool.

Wrap and store for several days in refrigerator for easy slicing.

L ucille J. Scanlon Quonochontaug Grange, No. 4 8 Bradford, Rhode Island

G RAPE N UTS BREAD 1 c. Grape N uts 2 c. sour milk 1 tsp. soda 1 /2 c. sugar 3 1 /2 c. flour 4 tsp. baking powder Mix G rape Nuts and m i l k together; let stand for 1 5 minutes. Add soda. Combine sugar, flour and baking powder; stir into milk mixture. Place in greased l oaf pan. Bake in preheated 350-degree oven u n til bread tests done.

Mrs. Clifton Oakley Windy Ridge Grange, No. 7 5 73 Grand Gorge, New York

1 54 / Breads * ****************** * * * * ************** DATE AND CHE ESE BREAD 3/4 c. boiling water 1 /2 lb. dates, cut fine 1 3/4 c. flour 1 /4 tsp. salt 1 tsp. soda 1 /2 c. sugar 1 egg, beaten 1 c. grated Cheddar cheese Pour boil ing water over dates; let stand for 5 m i nutes.

M i x and sift flour, salt, soda and sugar. Add date m ix­ t u re, egg and cheese. Mix wel l . Pl ace in greased loaf pan. Bake in preheated 350-degree oven for 50 m inutes.

Mrs. Thelma Plummer, O verseer Fairview Grange, No. 2 73 Tillamook, Oregon

D ATE N UT BREAD 1 1 /2 c. boi ling water 2 c. chopped dates or raisins 2 tbsp. butter 2 eggs, well beaten 2 c. ( scant ) sugar or 1 1 /2 c. ( packed ) brown sugar 5 c. flour 2 tsp. soda 1 /2 tsp. salt 1 tbsp. vanilla extract 1 c. chopped walnuts Pour boiling water over dates; add butter. Let stand for 1 5 minutes. Add eggs to date mixture. Add d ry i ngredients, vanilla extract and walnuts; m ix wel l .

T u rn into greased loaf pans. Bake in preheated 350d egree oven for 45 minutes. Slice thi n and serve.

Celesta Nice Wolf Creek Grange, No. 596 North Powder, Oregon

F R ESH BLUEBERRY-LEMON BREAD Flour 4 tsp. baking powder 1 1 /2 tsp. salt 2 eggs 1 c. sugar 1 c. milk 3 tbsp. melted shortening 1 tsp. vanilla 1 tsp. grated lemon rind 1 c. fresh b lueberries 1 /2 c. chopped walnuts S i ft 3 c ups sifted flour, ba king powder and salt to­ gether. Beat eggs wel l ; beat in sugar grad ually. Com­ b i ne mil k and shortening; add to egg mixtu re. Add vanilla and lemon rind ; mix well . Add sifted dry ingre­ d ients; stir to blend wel l . Com bine blueberries, wal­ n u ts and 1 tablespoon flour; fold carefu l l y into batter.

P o u r into greased 9 x 5 x 3-inch loaf pan. Bake in pre­ h eated 3 50-degree oven for 1 hour or until bread tests

done. Cool in pan on rack for 1 0 minutes. Remove from pan ; cool o n rack. One 1 O-ounce pac kage frozen bl ueberries, thawed and drained, may be su bstituted for fresh blueberries.

Rose M. Robinson, C. W.A . Dir. New jersey Grange

EASY HOBO BREAD 2 c. raisins 2 c. boiling water 4 tbsp. oil 1 1 /2 c. sugar 1 c. ( packed ) brown sugar 2 eggs, beaten 4 c. whole wheat flour 2 tsp. soda 1 tsp. salt 2 tsp. vanilla 1 c. chopped n uts Com bine raisins and boil ing water; set aside. Mix re­ maining ingredients together in order l isted. Pour in raisin mixture; mix well. Fil l three l -pound coffee cans half full . Bake in preheated 350-degree oven for 1 hour or until the loaves test done. Loaves may be frozen. One and one-half cups honey may be su bsti­ tuted for sugars, if desired.

Mildred jones, Treas.

Pomona Grange, No . 3 7 Riverside, California

G I NG E R YEAST BREAD 1 /2 c. milk 2 tbsp. shortening 1 1 /2 tsp. grated orange peel 2 tsp. salt 1 /4 c. dark molasses 3 1 /2 c. sifted all-purpose flour 3/4 tsp. cinnamon 1 /2 tsp. ginger 1 /8 tsp. cloves 1 pkg. dry yeast 3/4 c. warm water 1 egg Heat m i l k in heavy saucepan; add shorten ing, orange peel , salt and molasses. Stir until shortening melts.

Cool to l u kewarm. Sift flour, cinnamon, ginger and cloves together. Dissolve yeast in warm water in warm bowl. Add m i l k mixture, egg and 2 c ups flour m ixture.

Blend at low speed of electric mixer; beat at medium speed for 2 m inutes. Add remaining flour; beat for 1 minute. Cover; let rise in warm place for about 45 minutes or until dou bled in bulk. Stir down. Pour bat­ ter into well -greased 9 x 5-inch l oaf pan. Cover; let rise for about 40 minutes or u ntil doubled in bul k. Bake in preheated 3 75-degree oven for 45 min utes. Serve with cream cheese.

This recipe dates back to colonial days.

Cecilia s. Lamb Wheatland Grange, No. 2 73 Hillsdale, Michigan

Breads / 1 5 5 * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * I RISH BREAD

juice and remaining 1 /4 cup sugar. Remove loaf fro m oven; spread sugar m ixture over loaf. Let cool befo re removing from pan.

2 c. flour 1 /2 c. sugar 1 1 /2 tsp. baki ng powder 1 /2 tsp. soda 1 /4 tsp. salt 1 egg 1 /2 c. raisins or currants 1 tbsp. caraway seed 1 c. buttermilk

May E. Marcy Seekonk Grange, No. 3 4 7 Seekonk, Massachusetts

OATMEAL HEALTH BREAD

Sift flour, sugar, baking powder, soda and salt together into bowl. Add egg, raisins, caraway seed and butter­ m i l k ; mix well . Place in greased loaf pan. Bake in pre­ heated 350-degree oven for 50 to 60 m inutes.

Betty C. Purdy Norfield Grange Georgetown, Connecticut

NAPFKUCHEN ( Recipe over 1 00 years old) 1 cake yeast 1 /4 c. warm m i l k 1 /2 c. butter 1 /2 c. sugar 2 eggs, well beaten 1 c. m i l k , scalded and cooled 3 c. flour 1 c. raisins Grated rind of 1 /2 lemon Chopped almonds Dissolve yeast in warm m i l k. Cream butter and sugar together. Add eggs and cooled m i l k ; m ix wel l . Sti r in yeast m ixture. Add flour, raisins and lemon rind; m ix thoroughly. Sprin kle buttered loaf pan with chopped al monds; fill half full of dough. Let rise until doubled in bul k. Bake in preheated 300-degree oven for 45 minutes or u ntil done. Turn out of pan ; spri n kl e with additional sugar.

Leona Clayton Rosedale Grange, No. 565 Bakersfield, California

LEMON-WALNUT BREAD 1 /2 c. butter 1 1 /2 c. all-purpose flour 1 1 /4 c. sugar 1 tsp. baking powder 1 /4 tsp. salt 2 eggs, beaten 1 /2 c. m i l k J uice a n d grated r i n d o f 1 lemon 1 /2 c . chopped walnuts Cream butter until l ight. Sift flour, 1 cup sugar, baking powder and salt together. Combine eggs and m il k . Add flour m ixture and mil k mixture alternately to butter m ixture, mixing well after each addition. Stir in grated rind and waln uts. Turn into greased bread pan. Bake in preheated 350-degree oven for 1 hour. Com bine l emon

2 c . rolled oats 1 /2 c. wheat germ 1 c. raisins 3/4 c. molasses 1 tbsp. shortening 1 tbsp. salt 1 pkg. yeast 1 0 c. all-purpose flour Com bine oats, wheat germ, raisins and 4 cups water ; cook for about 1 0 minutes. Stir in molasses, shorten ­ i ng and salt. Let cool . Soften yeast i n 1 /2 cup l u ke ­ warm water; a d d t o cooled oats mixture. Add 9 c u ps flour; turn out on floured board. Knead in remai n i n g flour. Pl ace in greased bowl ; let rise for about 1 h o u r and 30 minutes. Punch d o w n ; let rise again for abou t 1 hour and 30 m inutes. Punch down; turn out on board .

Let rest for 1 0 m inutes. Cut i nto 3 parts; roll out each part to break bubbles. Form i nto loaves; place in bread pans. Let rise for about 1 hour and 30 m inutes. Bake in preheated 3 75-degree oven for 20 minutes. Cover with al uminum foi l . Reduce temperature to 350 de­ grees; bake for 15 to 20 minutes longer or until bre a d tests done.

Shirley R. Gaspar Be verly Grange, No. 306 Wenham, Massachusetts

PUMPK I N BREAD 1 /3 c. shortening 1 1 /3 c. sugar 2 eggs 1 1 /2 c. flour 1 /4 tsp. baking powder 1 tsp. soda 1 /2 tsp. salt 1 /2 tsp. cinnamon 1 /4 tsp. cloves 1 c. strained pumpkin 3/4 c. water 1 /3 c. white raisins 1 /3 c . chopped n uts Cream shorten ing, sugar and eggs together. Sift d ry ingredients together; mix pumpkin and water. A d d pumpkin mixture alternately with sifted dry ingredi­ ents to egg mixture. Stir i n raisins and nuts. Place i n greased 4 x 1 0-inch loaf pan. Bake i n 350-degree oven for 1 hour or until done.

Mrs. Mary Cottone Delaware Valley Grange, No. 7 565 Grand Gorge, New York

1 56 / Breads * ****************** * * * * ************** PEAR BREAD 2 c. flour

1 tsp. baking powder 1 /2 tsp. soda 1 /2 tsp. salt 1 c. sugar 1 /3 c. oil or shortening 1 egg 1 /3 c. orange juice 1 tbsp. orange peel 1 c. chopped u n peeled pears 1 c. bran flakes 1 c. chopped nuts Topping P l ace fi rst 5 ingredients in bowl ; add oil, egg, j uice and peel. Mix well . Add pears, bran flakes and n uts; stir u n til wel l combined. Pou r into greased loaf pan. Sprin­ kle Topping over batter. Bake in preheated 3 50-degree oven for 50 min utes.

TOPP ING 1 tbsp. butter 3 tbsp. brown sugar 1 /4 tsp. mace 1 tbsp. flour

2 tsp. salt 1 c. seedless raisins 1 tsp. grated lemon peel 2 c. Bohemian-style rye and whole w heat flour Com bine 2 cups all -purpose flou r and yeast in a large mixing bowl. Combine m i l k, molasses, butter, sugar and salt in 1 -q uart saucepan; heat until warm. Add m i l k m ixtu re to fl our. Beat for 30 seconds at low speed, scraping bowl constantly, then 3 m i n utes l onger at high speed. Add 1 cup al l-pu rpose flour and beat for 1 m inute longer. Add raisins and lemon peel. Stir in rye and whole wheat flour and enough remaining all­ purpose fl ou r to make a soft dough. Turn onto l ightly floured surface; knead for 5 to 1 0 minutes or u n til smooth and satiny. Place in buttered bowl, turning once to butter top. Cover bowl. Let rise on a rack over hot water for about 1 hour or until dou bled in bul k.

Punch down ; d ivide in h alf. Shape each into a rou nd loaf; flatten sl ightly. Place on buttered baking sheet.

Cover; let stand in warm place for about 1 hour o r until doubled i n b u l k. Bake in preh eated 3 75-degree oven for 25 to 3 0 minutes or u ntil loaf sounds h ollow when tapped. Remove to wire rack to cool. Yield: 2 loaves.

Pho tograph for this recipe on back co ver.

C o m bine all ingredients; mix well .

Pauline M. Fisher Morning Star Grange, No. 3 7 7 Halsey; Oregon

P E CAN LOAF ( Recipe 7 5 years old) 1 c. b utter 2 c. sugar 6 eggs, beaten 1 Ig. wine glass whiskey 1 /2 c. raisins 2 tsp. nutmeg 4 c. flour 4 c. chopped pecans Cream butter and sugar together. Add eggs, whiskey , raisins and n utmeg; mix well . Add flour slowly, m ixing u n ti l smooth after each addition. Stir in pecans. Pour in wel l -greased l oaf pan. Bake in preheated 3 50-degree o ven until a tooth pic k inserted in center comes out c l ean.

EASY RAISIN BREAD 1 1 /2 tsp. salt 1 /4 c. sugar 1 /4 c. shortening 2/3 c. hot water 2 pkg. yeast 1 /2 c. warm water 1 egg, beaten 1 c. seedless raisins 3 c. sifted flou r 1 /4 tsp. cinnamon Sti r salt, sugar and shortening into hot water ; cool to l u kewarm. Sprin kle yeast in warm water; stir until dis­ solved. Stir into l u kewarm water mixture. Add remain­ ing ingredients; stir u ntil wel l blended. Let rise for about 50 m i nutes or u ntil more than dou bled in bul k.

Stir down; beat vigorously for about 3 0 seconds. Turn into greased 1 1 /2-quart casserole or large bread pan.

Bake, uncovered, in preheated 400-degree oven for 45 minutes or until done. Do not let dough rise before putting in oven; dough wil l rise while baking.

Mrs. Olive Ellio tt Morgan Hill Grange, No. 408 Morgan Hill, California

R A I SI N RYE BREAD 4 c. (about) all-purpose flour 2 pkg. active dry yeast 2 c. milk 1 /4 c . light molasses 2 tbsp. b utter 1 tbsp. sugar

Helen Placy Mohawk Grange, No . 2 7 7 Colebrook, New Hampshire

G RANNY'S RAISIN BREAD ( Recipe over 1 25 years old) 1 1 /2 c. milk 1 c . sugar 1 /2 c. shortening 1 tsp. salt 2 cakes yeast

Breads / 1 5 7 * * * * ** * * * * * * ************************ * l ings, several at a time, into deep hot fat. Fry u ntil browned. Bring molasses to a boil ; drop d u m p l i ngs into molasses to coat_ Remove; drain on racks. Y i e l d : 4 servings.

1 /2 c. warm water 1 lb. raisins 4 eggs, beaten Flour Scald milk; stir in sugar, shortening and salt. Let cool to l u kewarm. Dissolve yeast i n water. Com bine yeast, mil k mixture, raisins and eggs; add enough flour to make stiff dough. Turn o ut onto floured board; knead well . Place dough in large greased bowl ; let rise until doubled in bul k. Punch down. Let rise again until dou­ bled in bul k. Divide dough i n 3 parts; shape into loaves. Place in well-greased loaf pans. Let rise until doubled in bul k. Bake in preheated 3 50-degree oven for 45 to 60 min utes. Cinnamon-raisin bread may be made by flattening dough for each loaf and spri n kl i ng with cin namon and sugar to taste. Shape into loaves.

Two finely chopped apples may be added to dough, i f desired.

Eva Jeanne Steffey, State Youth Dir. Pleasant View Grange, No. 7459 Lawrence, Kansas

RH UBA RB BREAD 1 1 /2 c. (firmly packed) brown sugar Melted butter 1 egg 1 c. sour m i l k or butter m i l k 1 tsp. vani lla 1 tsp. soda 2 1 /2 c. flour 1 1 /2 c. d i ced r h u barb 1 /2 c. chopped nuts 1 /2 c. sugar 1 /2 tsp. cinnamon Combine brown sugar and 2/3 cup butter. Stir in egg, sou r m i l k and vanilla; m ix well . Sift soda and flour together; stir into butter mixture. Stir i n rh u barb and nuts. Pour into 2 well -greased loaf pans. Combine re­ maining ingredients with 1 tablespoon melted butter; sprin kle over top. Bake in preheated 3 25-degree oven for about 40 min utes or until done. Do not overbake.

Let stand for 2 to 3 m inutes. Remove from pan; cool on rack.

Marie Presler Glendale Grange, No. 7 35 Wheat Ridge, Colorado

MOLASSES DUMPLINGS ( Recipe 200 years old) 2 c. flour 1 tsp. salt 1 tsp. soda 2 tsp. cream of tartar 2 tsp. melted fat 3/4 c. m i l k 1 pt. molasses Sift flour, salt, soda and cream of tartar together. Add melted fat and m i l k ; mix wel l . Roll out on floured board. Cut out with smal l ro und c utter. Drop d u m p-

Shirley R. Gaspar Be verly Grange, No. 306 Wenham, Massachusetts

STRAWBE RRY M U F F I N SHORTCAKE 2 pt. California strawberries Honey G rated lemon peel 1 c. sour cream 1 1 /2 c. u nsifted all-purpose flour 1 /2 c. sugar 1 tbsp. poppy seed 2 tsp. baking powder 1 /2 tsp. salt 1 /4 c. shortening 1 egg 3/4 c. m i l k Slice strawberries; sweeten with about 1 /4 c u p h oney or to taste. Add 1 teaspoon grated lemon pee l ; sti r gently and chill for 30 min utes. Com bi ne sour cream, 1 /4 cup honey and 1 teaspoon grated lemon peel in a medium-sized bowl ; stir just until ingredients are c o m ­ bined. Do not overstir. Ch i l l . Com bine flour, s u gar, poppy seed, baking powder and salt i n medium-sized bowl. Cut in shortening with pastry blender or 2 kn ives until m ixture resem bles coarse crumbs. Beat egg; sti r in m i l k. Add egg mixture to flour mixture.

Stir q u ickly with fork j ust until dry ingredients are moistened. Batter will be l umpy. Divide m ix t u re evenly among twelve 2 1 /2 x 1 1 /4-inch greased m uf­ fin cups. Bake in preheated 400-degree oven for 2 0 mi nutes or until toothpick inserted i n center of m uf­ fins comes out clean . Remove m uffins from pans. S p l it warm m uffins; top with strawberry m ixtu re, then top each serving with sour cream m ixture. Yiel d : 1 2 muffins.

Photograph for this recipe below.

1 58 / Breads * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 1 c. milk

G I NG E R B U N S

1 c . finely chopped a p p les

3 c . flour 2 tsp. salt

Sift flour, baki n g powder, 1 /4 teaspoon c i n namon and

2 tsp. soda

1 /4 teaspoon nutmeg together on waxed paper or i n

1 tsp. cinnamon

bowl .

1 tsp. cloves

smooth. Add egg; beat until fluffy. Add flour m ixture

1 tsp. ginger

alternately with m i l k, m ixing well after each addition.

1 egg

Fold in apples. Pour in wel l -greased m uffin tins. Com­

3/4 c. shorteni ng, melted

bine 2 tablespoons sugar, 1 /4 teaspoon c i n namon and

1 c. molasses

1 /4 teaspoon n utmeg; stir to m ix wel l . Spri n kl e over

1 /2 c. sugar

batter i n m u ffin tins. Bake i n 400-degree oven for 20

1 c. boi l i ng water

m i n utes or until golden brown. Y i e l d : 1 2 m u ffins.

Cream

shorte n i n g

and

1 /2

cup

sugar

until

shortening, molasses and sugar. Mix thorough l y ; add

Jean Stubblefield, Lady A sst. Steward Imnaha Grange, No. 6 7 7

boiling water. Spoon i n greased m uffin tins. Bake at

Imnaha, Oregon

Sift flour, salt, soda and spices together; add egg,

350 degrees for 20 to 25 m i nutes. Cupcake paper liners may be used i n m uffin tins, if desired. Yiel d : 1 8 l arge or 25 m ed i u m buns.

ORANGE - F I L L E D RO LLS ( Recipe about 5 0 years old)

Mrs. Perley Sweetland Manchester Grange, No. 7 72 Manchester, Maine

2 c. m i l k 1 pkg. yeast Sugar 1 /4 c. melted shortening 6 c. sifted flo ur

2 tsp. salt

MARMALADE DROPS

3 tbsp. cornstarch

1 pkg. dry yeast

Grated rind and j u i ce of 1 orange

1 /4 c. warm water

Grated rind and j u ice of 1 /2 lemon

1 c. m i l k

Scald m i l k; let cool to l u kewarm. Sprin kle yeast and 2

1 /4 c. sugar

tablespoons sugar over m il k ; let soak until dissolved.

1 tsp. salt

Add shortening and half the flour; beat u ntil smooth.

1 /2 c. melted shortening

Add

2 eggs, beaten

Place i n greased bowl ; cover. Let rise unti l doubled in

3 1 /4 c . sifted flour

bul k. Roll out on floured board to 1 /4-inch th ic kness.

1 /2 tsp. vani lIa

Combine cornstarch and 3 /4 c u p sugar i n saucepa n ;

Marmalade Soften yeast in warm water. Scald m i l k ; add sugar, salt and shorte n i ng. Cool to l u kewarm. Add eggs; beat un­ til blended. Add

1

cup fl our; beat we l l . Add yeast

mixture; m i x we l l . Add more flour, stirring until bat­ ter is stiff. Sti r i n vanilla. Cover; let rise for about 1 hour or u n t i l b u bbly. Place 1 teaspoon marmalade in each

salt and remain ing fl our; knead until smooth.

greased cup of m uffin

blend. Stir i n 1 /2 c u p water; add rinds a n d ju ices.

Bring to a boil ; cook and stir until th i c k. Set aside to cool. Spread fi l l i n g over doug h ; roll u p as for jelly roll.

Cut into 1 -inch slices. Place i n greased m uffin tins; let rise for about 45

m i n utes or until

Lois M. Mecklenburg Bluestem Grange, No. 776

ough l y ; d rop by spoonfuls into m uffin pan. Let rise

Davenport, Washington

until dou bled in bul k. Bake i n 37 5-degree oven for 20

Edith A twell Manitou Park Grange, No. 430 Woodland Park, Colorado

Bake in

3 75-degree oven for 20 to 25 m i n u tes or u n t i l golden.

pan. Stir dough thor­

to 30 m i n utes. Yiel d : 1 2-1 8 m uffi ns.

l ight.

C I N NAMON RO LLS 2 to 2 1 /4 c . all-purpose flour 1 pkg. dry yeast 3/4 c. m i l k 1 /4 c . butter Sugar

NEAL l E 'S APPLE M U F F I N S

3/4 tsp. salt

( Recipe about 1 00 years old )

1 egg

2 1 /4 c. flour 3 1 /2 tsp. baking powder 1 /2 tsp. cinnamon

Melted butter 1 tsp. cinnamon 1 /4 c . seedless raisins (opt.)

1 /2 tsp. n utmeg

Com b ine 1 c u p flour and yeast in small m ixing bowl.

1 /4 c. shorteni ng or lard

Combine

Sugar

1 -quart saucepan; heat u n til warm. Add to flour mix­

1 egg

ture; add egg. Beat for 30 seco nds with electric mixer

m i l k,

butter,

1 /4 c u p

sugar and salt in

Breads / 1 59 * * * * ***************************** * * * * at low speed, scraping bowl constantly; beat for 3 min­ utes at high speed. Add 1 /2 cup fl our; beat for 1 min­ ute l onger. Stir in enough remaining flour to make soft dough. Turn onto l ightly floured su rface; knead for 5 to 1 0 m inutes or until smooth and satiny. Place in buttered bowl, turning once to butter top; c over bowl .

Let rise on rack over hot water for about 1 hour or until dou bled in bulk; punch down. Roll out d ough on l ightly floured surface to measure 8 x 15 inches; brush to within 1 /2 inch of edge with melted butter. Mix 3 tablespoons sugar and cinnamon in small bowl ; spread over dough. Sprin kle with raisins; roll length wise as for jelly rol l . Cut into 1 1 /4-inch slices; place, cut side up, in buttered 9-inch square pan . Cover; let rise in warm place for 30 to 40 minutes or until doubled in bul k.

Bake in p reheated 3 75-degree oven for 25 to 3 0 min­ utes; remove to wire rack to cool. Brush with melted butter; sprin kle with sugar. Yield : 1 2 rolls.

Photograph for this recipe on back co ver.

BLUEBERRY CRU MPETS 1 pkg. yeast 1 /2 c. l ukewarm water 2 eggs 1 1 /2 c. l ukewarm m i l k 2 tbsp. melted butter 1 /2 tsp. salt 2 tsp. sugar Grated ri nd of 1 orange 3 1 /2 c. all-purpose flour 1 c . dry-pack frozen b lueberries, thawed or 1 1 5-oz. can blueberries, drained Dissolve yeast in l u kewarm water. Combine eggs, m i l k, butter, salt, sugar and grated rind; mix well . Sti r in dissolved yeast. Stir in flour gradual l y ; beat until smooth . Let stand for 1 5 minutes. Stir in bl ueberries; spoon batter into well -greased m uffin pans, fil ling cups 2/3 full . Bake in a p reheated 400-degree oven for 1 5 minutes o r until lightly browned. Serve im mediately w i th butter and bl ueberry preserves. Yiel d : 24 crumpets.

Photograph for th is recipe on page 2 77.

A PH I LADELPH IA SPECI ALTY TRADITIONAL STICKY BUNS 1 /2 c. pecan halves 6 tbsp. butter 1 /4 c. light corn syrup 3/4 c. ( packed) light brown sugar 1 l b . white bread dough 3/4 tsp. ground cinnamon Place pecans into twelve 3 x 1 1 /2-inch well -greased muffin pan cups. Melt 4 tablespoons butter in small saucepan; stir in corn syrup and 1 /2 cup brown sugar.

Coo k until sugar dissolves, stirring occasional l y . Di­ vide mixture evenly between muffin pan cups; set aside. Roll out dough into a 1 2 x 1 0-inch rectangle on

lightly floured su rface. Spread with remaining 2 table­ spoons butter; spri n kle on cinnamon and rem aining 1 /4 cup brown sugar. Roll dough jelly-roll fas h i o n starting a t 1 2-inch side. Pinch seam t o seal edge. C u t into twelve l -inch slices. Place, cut side up,in prepared pans. Cover; let rise in a warm place, free from d raft, for about 30 minutes or until dou bled in bul k. Bake in preheated 3 50-degree oven for 25 minutes o r until gol den. Invert rolls onto plate l ined with waxed p aper to cool. Serve with tea flavored with cinnamon stic k.

Photograph for this recipe on page 20 7.

DAN I SH AEBLESKIVER ( Recipe 50 years old) 3 eggs, separated 1 1 /2 c. buttermilk 1 tsp. soda 1 3/4 c. flour 2 tsp. baking powder 1 /2 tsp. salt 1 /2 c. shortening, melted Beat egg yol ks wel l ; beat in butterm i l k and soda. Sift flour, baking powder and salt together; add with short­ ening to buttermil k mixture. Fold in stiffly beaten egg whites. Place 1 /2 teaspoon additional shortening in each cup of h ot aebleskiver pan. Fill each cup 3 /4 full with batter. Bake both sides to a golden brown, turn­ ing with sharp fork. Serve hot with sy rup, powd e red sugar or jel ly. May also be ba ked in waffle iron.

Marie Christians Homestead Grange, No. 2 7 5 Den ver, Colorado

NORWEG I AN KRINGLE ( Recipe at least 7 5 years old) 2 c . warm milk 2 pkg. yeast Sugar 1 tbsp. salt 2 eggs, beaten 6 1 /2 c. flour 1 tsp. crushed cardamom seed Cream 1 egg yol k Com bine milk, yeast, 1 cup sugar, salt and eggs; mix well. Add half the flour and cardamom seed; mix wel l .

Add remaining fl our; mix until smooth. Let rise u ntil doubled in bu l k. Pinch off pieces of dough ; roll in narrow strips about 8 inches l ong. Form into figure 8.

Pl ace on greased cookie sheet; let rise over pan of steam until doubled in bu l k. Add enough cream to egg yol k to make brushing consistency; stir in sugar to taste. Brush cream mixture on rolls. Bake in 3 75degree oven for 20 to 25 m inutes or until browned.

Mrs. O. A. Reitzel Oak Leaf Grange, No. 569 Harris, Minnesota

1 60 I Breads * ****************** * * * * ************** C I N NAMON ROLLS

4 c. flour 1 /2 c. sugar 1 tsp. salt 3/4 c. butter 1 /2 c. milk, scalded and cooled 2 eggs, slightly beaten B utter, melted

1 yeast cake, crumbled Sugar 1 c. l u kewarm milk 1 /2 c. soft butter 3 eggs, well beaten 1 tsp. salt 4 2/3 c. flour 2 tbsp. melted butter Cinnamon sugar S t i r yeast cake with 1 tablespoon sugar. Add m i l k, soft b utter, eggs, salt and flour; m ix u ntil soft dough forms.

Cover; l et dough rise from 2 hours to overnight. Cut d ough in half. Roll out into 1 /4-inch th ick rectangle.

S p read each rectangle with 1 tablespoon melted but­ te r , then with cin namon -s ugar. Roll up as for jel ly rol l ; c u t into 1 -inch thick pieces. Pl ace i n greased muffin tins. Cover; let rise for 2 hours. Bake in p reheated 3 75 -degree oven for 1 2 to 1 5 minutes. Let set in pans for about 5 min utes. May frost with powdered sugar i c i n g. Yiel d: 2 dozen rolls.

Sharon Pearse Guilford Hope Grange, No. 6

C I N N AMON KNOTS 1 c . milk 1 /3 c . butter 1 c. hot mashed potatoes 2 tsp. salt Sugar 1 tbsp. yeast 1 /2 c. warm water 2 eggs, beaten 5 to 6 c. flour 2 tbsp. (or more) cinnamon 1 /2 c. melted butter Scald m i l k; pour over butter in large bowl . Add pota­ toes, salt and 1 /3 cup sugar; l et cool. Dissolve yeast in warm water; add yeast, eggs and 2 c ups flour to potato m ixtu re. Cover; let rise u ntil bubbly. Add enough fl o u r to make dough manageable; knead u ntil sm ooth .

Pl ace in buttered bowl ; cover. Let rise until doubled in bu l k. Divide in 3 portions. Form into balls, one por­ ti o n at a time; rol l out to 1 /2-inch th ic kness on a fl o u red board. Cut dough in 1 x 5-inch strips. Com­ b i n e 1 1 /2 cups sugar and the cinnamon in shal low d i s h . Dip each strip of dough in melted butter, then rol l in cinnamon-5ugar mixture. Tie in a knot; place on greased cookie sheet, tuc king ends under. Cover with waxed paper; let rise u ntil doubled in bulk. Bake in 3 7 5 -degree oven for 20 minutes or until l ightly b rowned.

Eloise Potts, C. W.A .

Lamont Grange, No. 889 Lamont, Washington

BASIC SWEET DOUGH 2 pkg. d ry yeast 1 /2 c. warm water

Sprin kle yeast over water ; stir until dissolved. Com­ bine flour, sugar and salt in large m ixing bowl. Cut in butter until m ixture resembles coarse crumbs. Com­ bine m i l k, eggs and yeast; add to d ry ingredients. Mix wel l ; brush with butter. Cover; chill overnight.

PECAN RO LLS Basic Sweet Dough 1 /4 c. b utter 1 c. (firmly packed ) brown sugar 1 /4 c. l ight corn syrup Pecan halves Butter, melted 1 tsp. cinnamon Bring d ough to room temperature. Combine butter, 1 /2 cup sugar and syrup in saucepan ; bring to a boil.

Spoon 1 1 /2 teaspoons sugar mixture into buttered muffin c u ps; top with 2 or 3 pecan halves. Divide dough in half. Roll each half in a 1 8 x 1 2-inch rec­ tangle on a l ightly floured surface. Brush with butter.

Combine remaining 1 /2 cup brown sugar and the cin­ namon. Sprinkle over buttered dough rectangle. Roll up; cut in l -inch sl ices. Place in m uffin c ups. Brush with butter. Cover; let dough rise in warm place until doubled in bul k. Bake in preheated 375-degree oven for 1 5 to 20 minutes or u ntil golden brown . I nvert im mediately. Yield: 36 rolls.

Photograph for this recipe below.

Breads / 1 61 * * * * ******************************** * CAPE COD BUTTER BUNS 1 yeast cake 1 /4 c. water 1 c. scalded milk 3 1 /2 c. all-purpose flour 1 /4 c. sugar 1 /4 c. melted butter 2 egg yolks 1 /2 tsp. salt G rated rind of 1 lemon Softened butter Brown sugar Make a sponge by combining yeast cake, water, milk and 1 1 /2 cups fl ou r. Let stand in warm place until l ight, then add sugar, melted butter, egg yol ks, salt, lem on rind and remaining flour. Knead unti l sm ooth and el astic. Cover tightly; let set until doubled in bulk.

Turn upside down on floured board; roll into a rec­ tangle. Spread with softened butter; sprinkle with brown su gar. Roll as for jelly rol l . Cut into 1 -inch slices; place on well-buttered pan . Sprinkle top with brown sugar. Let rise for 1 5 minutes. Bake at 400 degrees for about 20 min utes. Yiel d : 8 servings.

Mrs. Della L . Macomber, Sec. Eastham Grange, No. 308 Eastham, Massachusetts

SHORTBREAD ( Recipe 1 50 years old) 1 c. b utter 1 /2 c. sugar 1 /4 tsp. salt 1 egg yolk 2 c. (about) flour Soften butter in bowl ; stir in sugar, salt and egg yol k with wooden spoon. Add fl our, small amount at a time, until mixtu re is too stiff to stir. Turn onto floured board; knead l ightly. Divide in half; pat onto 2 ungreased plates. Pinch edges; prick all over with fork.

Place on cookie sheet. Bake in preheated 3 25-degree oven until l ightly browned.

Mrs. Daryl L owry Wife 'o f State Master Vergennes, Vermont

MOM NOH 'S APPLE STRU DEL ( Recipe over 1 00 years old) 1 egg 2 c. flour Pinch of salt Butter 8 to 9 apples 2 1 /2 c. bread crumbs 1 1 /2 c. raisins 1 c. chopped walnuts 1 1 /2 c. sugar 1 tbsp. cinnamon Confectioner's sugar Beat egg wel l ; pour in 1 -cup measu ring cup. Fill with l u kewarm wate r. Combine flo u r and salt in large bowl ; add egg m ixtu re and 1 tablespoon melted buttter. Mix

until moistened, then knead and pound until d ou gh bl isters. Cover; let set in warm place for about 1 hou r.

Peel and core apples; cut in thin slices. Measure sl ices to fill 7 cups. Spread kitchen table with large pastry cloth o r any cl ean cloth ; sprin kle with generous coat­ ing of fl our. Pl ace bal l of dough in center; roll out in circle as evenly as possible. Using hands in gentle h an d over hand motion , work from center and stretch toward outer edge of table. Keep moving around tab l e, stretching dough with backs of hands until dough is paper th in. Trim off uneven or thick edges. Brush w i t h 1 /4 cup melted butter; sprin kle with half the bread crumbs. Combine apples, raisins and walnuts; sprea d over bread crumbs. Combine sugar and cinnam o n .

Sprin kle over apple mixture. Sprinkle remaining bread crumbs evenly over sugar; drizzle with 1 /4 cup mel ted butter. Rol l strudel up, using hands under cloth to guide rol ling dough. Work into horseshoe shape. Brush edges with water; seal . Lift into baking pan. Brush top with melted butter. Bake in preheated 400-degree oven for 1 0 minutes. Reduce oven temperature to 3 5 0 degrees; bake for about 3 0 minutes or until brown .

Sprinkle with confectioners' sugar; cool .

Mrs. Chester Noh Fairvie w Grange, No. 7 78 Buhl, Idaho

OLD V I E N NA APPLE STRUDEL ( Recipe over 80 years old) 1 1 /2 c. flo u r 1 /4 tsp. salt 1 egg 1 tbsp. (heaping) lard 4 lb. apples 1 /4 c. b utter 1 c. bread crumbs Sugar to taste 1 /2 c. (or more) raisins G rated rind of 1 lemon Cinnamon to taste Powdered sugar Combine flour, salt, egg and lard in large bowl ; a d d 1 /3 t o 1 /2 cup water o r enough to make soft dough .

Beat until dough blisters. Cover with warm bowl ; l e t set in warm place for about 30 minutes. Peel , core a n d s l ice apples as for pie. Melt butter in pan ; add b re ad crumbs, tossing u ntil coated and l ightly browne d .

Pl ace tablecloth o n table; sprin kle lightly with flo u r.

Roll dough to about 1 /2-inch thic kness with rol l i n g pin. Put hand u nder dough i n center; pull and stretch gently , being careful n ot to make h oles, until dough is paper th in. Spread bread crumbs over dough. Place a thin l ayer of apples over crumbs, then sprinkle w i th sugar. Dot with additional butter; add raisins and lemon rind. Sprin kle with cinnamon. Holding one end of tablecloth, rol l u p dough. Form into horseshoe with hand still u nder tablecloth. Flip into greased 8 x 1 2inch pan. Bake in preheated 350-degree oven for 45 to 60 m i nutes. Cut in slices; sprinkle with powdered sugar.

A urelia Bryant Priest Lake Grange, No. 44 7 Coolin, Idaho

1 62 / Breads * * ***************** * * * * ************** F I N N ISH PANCAKES

NORWEGIAN PANCAKES

( Recipe over 1 00 years old)

( Recipe over 100 years old) 6 eggs 1 /2 tsp. salt 2 tbsp. su gar 2/3 c. flour Milk

3 eggs 2 c. milk 1 /4 c. sugar or ho ney 3/4 c . flour 1 /2 tsp. salt 4 tbsp. butter Com bine eggs and mil k; beat unti l blended. Add sugar, fl our and salt. Melt butter in h ot iron skill et. Drop batter in 4 equal portions into skillet. Bake i n 450degree oven for 20 to 3 0 min utes. Serve with jam or b erry syrup or strawberries and cream.

Ellen johnson A ustin Washington Grange, No. 82 Vancouver, Washington

BUCKWHEAT G R I D D LE CAKES ( Re c i pe over 1 00 years old ) 4 c. warm water or mi l k 1 tsp. salt 1 /2 cake compressed yeast 4 c. buckwheat flour 1 c. flour 1 tsp. soda Pou r warm water into small earthen jar; add salt and yeast. Stir in buckwheat fl our and flour; beat wel l.

T h in batter, if too thick, with warm water. Beat again; cover with plate. Pl ace folded cloth over plate. Set in warm place; let rise overnight. Dissolve soda in 1 tea­ spoon water. Add to batter to remove any sourness and improve lightness. Let stand for 20 to 25 minutes.

Pou r batter in desired amounts on griddle; bake on both sides until l ight brown. Save enough of batter to start next new batter. May be used several times, especiall y in cold weather, until batter becomes sour.

Mrs. Thelma Hylton Price 's Fork Grange, No. 786 ' Blacksburg, virginia

H U CKLEBE RRY GRIDDLE CAKES 3 c_ flour 1 tbsp_ brown sugar 1 tsp. salt 2 tsp. baking powder 2 eggs, beaten 2 c. milk 1 c. huckleberries

Beat eggs u ntil lemon colored. Add salt, sugar and flour; beat until well m ixed. Add enough mil k to m ake a th in batter. Pour just enough batter to barely cover the bottom of heavy greased skillet. Cook until ligh tly browned on both sides. Roll as for jelly rol l ; place on warm pl atter. May be bu ttered and sprin kled with sugar before rol l ing. Yield: 1 6 pancakes.

Marcia Hun t Columbia Grange, No. 8 7 Vancou ver, Washington

RAISED G R I DDLE CAKES 2 c . flour 1 tbsp. sugar 1 tsp. salt 1 c. milk 1 1 /2 c. water 1 /2 cake fresh yeast 1 egg, wel l beaten Sift and measu re flour; sift with sugar and salt. Heat m i l k u ntil bubbles form around edge. Add water; cool to l u kewarm. Add crumbled yeast; stir until dissolved.

Add dry ingredients all at once and mix. Cover with damp cloth ; let rise in warm pl ace overnight. Add egg to yeast batter; let stand for 1 0 minutes before baking.

Drop by tablespoonfuls onto lightl y greased hot grid­ dle or frying pan. Turn cakes when bubbles break.

Yiel d : 3 dozen.

Helen Herbst Platte Valley Grange, No. 455 Kersey, Colorado

BOH EM IAN PANCAKES ( Recipe more than 50 years old) 1 c. scalded m i l k 1 cake or 1 p kg. d r y yeast 2 eggs, well beaten 1 /2 tsp. salt 1 tbsp. sugar 1 1 /2 c. flour

Sift flour, sugar, salt an d baking powder together in l a rge bowl . Add eggs, m i l k and h uc kleberries; mix w e l l . Batter should be th in. Pour batter in desired am ount onto greased h ot griddle. Turn quickly to for m crust on both sides to keep j u ice from escaping.

T u rn again on both sides; cook u ntil browned. Yiel d: About 20 griddle cakes.

Cool milk to l u kewarm ; add yeast. Let soak until soft­ ened; add eggs, salt and sugar. Add flo ur; beat u ntil smooth. Cover; let rise for about 3 0 minutes or until light. Do not sti r again, but l ift careful l y with table­ spoon and drop on greased hot griddle. Cook until brown on both sides. Serve hot with fruit jam and whi pped cream for dessert or with h oney or jam for breakfast. Pancakes may be m ixed and left to rise at room temperature overnight to cook for breakfast.

Mrs. Dora Wilson L aurel Valley Grange, No. 2 708 Rockbridge, Ohio

Mrs. Fred Stuth Colon Grange Colon, Michigan

Breads / 1 63 * * * * ******************************** * CORNMEAL BATTER CAKES 1 c. w hite cornmeal 1 /2 c. flour 1 /2 tsp. salt 2 eggs 2 c. buttermilk 1 tsp. soda 3 tbsp. melted butter Sift cornmeal, flour and sal t together. Beat eggs wel l ; add 1 1 /2 cups buttermil k. Pour butterm i l k mixture into d ry ingredients; mix untIl smooth. Dissolve soda in remaining buttermil k; stir into batter. Stir in melted bu tter. Drop by spoonfuls onto greased hot griddle. Be sure griddle is not smoking hot, but very h ot. Turn with pancake turner when top su rface is covered with l ittle holes. Serve with melted or creamed butter with cream and cinnamon m ixed with powdered sugar.

Evelyn jones Nezperce Grange, No. 295 Stites, Idah o

U N U SUAL PANCAKES 1 tbsp. cooking oil 1 egg 1 c. buttermilk 1 tsp. soda 1 /8 c. yellow cornmeal 1 /4 c. q uick-cooking oats 1 /2 c. flour 1 /2 tsp. salt 1 tsp. baking powder Combine oil , egg, buttermil k and soda; beat until well mixed. Add cornmeal an d oats; stir until mixed. Sift flour, salt and baking powder together; ad d to oats mixtu re. Add more butterm i l k if batter is too th ic k.

Drop from tablespoon into electric frypan at 3 80 de­ grees or in hot fry pan on top of stove. Cook until browned on both sides.

Bernardine Huffmaster Golden State Grange, No. 429 Glenn, California

SCOTCH PANCAKES (BANNOCKS) 1 c. quick·cooking oatmeal 1 c. cornmeal 1 /3 c. toasted diced almonds 1 /2 tsp. salt 1 /2 tsp. ground ginger 1 tbsp. brown sugar 2 c. buttermilk 1 tbsp. molasses 1 tsp. grated lemon peel 2 eggs 2 tbsp. melted butter Combine oatmeal, cornmeal, al monds, salt, ginger and brown sugar in l arge bowl. Combine buttermil k, mo­ l asses and lemon peel in medium bowl ; add eggs and butter, beating until thoroughly mixed. Add butter­ mil k mixture to oatmeal mixture; m ix wel l . Spoon

batter about 1 /4 inch th ick on h ot wel l -greased h eavy frypan or griddle. Fry for about 1 0 minutes, th e n turn. Fry for 5 minutes longer o r until done. Cut or fol d in half; spread with butter and jelly. May be served with creamed chipped beef, shredded ham or slivered chicken.

Elsie Seaton Whitethorn Grange, No. 792 Whitethorn, California

BASIC WAFFLES 1 1 /2 c. flour 2 tsp. baking powder 2 tbsp. sugar 1 /2 tsp. salt 1 c . milk 2 eggs, separated 1 /4 c. melted butter Sift flour, baking powder, sugar and salt togeth er i n to large bowl . Combine milk, beaten egg yolks and b u t­ ter; mix well . Add to fl our mixture; beat u n ti l blended. Beat egg whites until stiff b u t not dry; fold into batter. Bake in hot waffle i ron until steam ceases to appear.

Mrs. Russell Rountree Cherry Creek Grange, No. 58 Denver, Colorado

V I RG I N I A WAFFLES ( Recipe about 75 years old) 1 /2 c . white cornmeal 2 c. flour 3 tbsp. sugar 2 tsp. baking powder 1 1 /2 tsp. salt 1 1 /2 c. m i l k 2 eggs, separated 2 tbsp. melted butter Bring 1 1 /2 cups water to a boi l ; stir in cornmeal. S ift flour, sugar, baking powder and salt together. A d d m i l k , flour mixture, beaten egg yol ks and butter to cornmeal mixture; mix wel l . Fold i n stiffly beaten egg whites. Cook in waffle iron according to manufac­ turer's instructions. Yield : 4-6 waffles.

Mrs. L eonard Holtzcla w Crescent Grange, No. 736 Broomfield, Colorado

To make your pie crust look rich and flaky: When two-crust pies are ready for the oven, spread top with soft lard and sprinkle lightly ' with flour. Hold pie slightly slanted over sink and pour cold water from a dipper over i t until flour is washed o ff.

GJJesserts a\1, �everages

1 65

In 1 89 6 Char l es Joseph Latrobe wrote, "No where is the stomach of the traveler or visitor p u t in such constant peril as among the cake-inventive housewives and daughters of New England . . . I greatly suspect that some of the Pilgrim fathers must have come over to the country with the Cookery book u nder one arm and the Bible under the other . " It is no wonder that American cooks have invented such simple and delicious desserts as A p p l e Pie, Strawberry Shortcake, Chocolate Chip Cookies and Angel Food Cake for the delight of fami l y and friends. They have taken the abundance of dairy products and eggs from the farms , high-quality wheat from the fields, and fruits, berries and nuts growing a" around them to come u p with a delicious and nourishing variety of desserts to serve to their families.

Even with the modern ease and availabi lity of one-step cake mixes, premixed refrigerator cookie dough, instant p u ddings and frozen pies and sweets, the typical American homemaker still prefers to serve her family sweets and desserts that she has made "from scratch " as often as possible. Many Ameri­ can homemakers today feel that there isn't enough time to bake homemade desserts for their families. But, as many of the recipes in this section show, pies, puddings and cakes are reall y very simp l e. Families can a l ways tell the difference between cakes and other desserts made "from scratch " and the "box variety " because home baked flavors are fu l ler and more distinct - and experts agree that the foods made with fresh ingredients are more nutritious and more economical than prepackaged foods.

Plan a tasty , homemade dessert for your next meal and make it a special occasion. If you need an.-occasion, make a cherry pie for the Bicentennial !

Your fami l y wi" appreciate the little extra effort and better flavor of the treat, because no matter how satisfying the mea l , a well-prepared, homemade dessert is al ways the p erfect complement.

1 66 I Beverages * * ***************** * * * * ************** F LORIDA WED D I NG PUNCH 3 1 2-oz. cans Florida frozen orange juice concentrate, reconstituted 3 fifths champagne Florida orange slices C h i l l orange j uice and champagne well . Com bine orange j uice and champagne in pu nch bowl just before se rving. Add 2 q uarts ice cubes; garnish with orange slices. Four and one-half quarts Florida orange j u i ce may be su bstituted for reconstituted frozen juice.

Y i e l d : About sixty 1 /2-cu p servings.

Pho tograph for this recipe on page 202.

N EW ENGLAND MAPLE M I LK 4 c. milk 3/4 c. pure maple syrup Butter pecan ice cream Blend m i l k and maple syrup together in a large bowl ; stir until com bined. Top each serving with scoop of butter pecan ice cream.

Cynthia L . Mason Holden Grange, No. 78 Holden, Massachusetts

minutes. Strain . Add orange juice and lemon juice; mix wel l . Serve i n heated bowl ; garnish with orange and lemon slices. Yield : 4 gallons.

Neil C. Hansen, Master Wilbraham Grange, No. 7 53 Wilbraham, Massachusetts

RH U BA R�LEMONADE PUNCH 2 1 2-oz. packages frozen rhubarb, partially thawed 1 /4 to 1 /2 c. sugar 1 6-oz. can frozen lemonade concentrate 3 c. water 2 7-oz. bottles lemon-lime carbonated beverage, chilled P l ace rh ubarb in blender container; blend until smooth. Pour into saucepan. Cook for 5 minutes; let cool. Strain pulp, if desired. Com bine rhubarb, sugar, lemonade concentrate and water; mix wel l . Pour rhu­ barb m ixture over ice cubes or garnished ice ring in punch bowl . Pour lemon-l i me carbonated beverage carefull y into bowl ; serve immediately.

Frances A. Hoffman Northumberland Grange, No. 2 7 8 Northumberland, Pennsylvania

F RU I T PUNCH 1 1 /2 c. sugar 6 c. cold medi um-strong tea 3 c. grape juice 2 cans frozen orange j uice 2 cans frozen lemon j uice 1 can pineapple juice 1 /2 bottle Zarex raspberry syrup 2 (or mo re) bottles gi nger ale Stir enough hot water into sugar to dissolve. Sti r in tea, fruit juices and raspberry syrup, mixing wel l . Let stand for at least 8 hours. Pour i nto punch bowl ; pour in ginger ale careful l y . Garnish with orange and lemon sl ices. Serve im med iately.

Evelyn Hamilton Narragansett Grange, No. 7 Wakefield, Rhode Island

M U LLED C I DE R PUNCH

REFRE SH I N G SUMM E R D R I N K 2 c. tea 2 cans cranberry or other juice 1 bottle ginger ale Com bine all ingredients; m ix carefully. Serve over ice cu bes or crushed ice.

V. K. Swisher Grange No. 367 Greencastle, Pennsylvania

SW ITCHEL 2 q t � water 3/4 c. sugar 4 tbsp. vinegar 1 tsp. ginger Mix all ingredients together; sti r until sugar is dis­ solved. Chill or serve over ice.

( Recipe 200 years old)

4 qt. cider 2 2/3 c. ( packed ) brown sugar 4 c. white sugar 1 tsp. salt 24 whole cloves 24 whole allspice 1 6 cinnamon sticks 8 qt. orange juice 8 qt. lemon j uice Combine cider, sugars, salt and spices in kettle; place over low heat. Bring to boiling point; simmer for 5

Shirley R. Gaspar Be verly Grange, No. 306 Wenham, Massachusetts

RHUBARB N ECTAR

( Recipe 1 00 years old)

8 qt. finely chopped rhubarb J uice of 4 lemons 4 lb. sugar 8 qt. hot water 1 yeast cake

Desserts / 1 6 7 * * * * ********************************* Combine rh ubarb, lemon j uice and sugar; m ix tho r­ oughly. Let stand overnight. Add h ot water; let stand until l u kewarm. Strain through flannel bag. Dissolve yeast cake in 1 /2 cup l u kewarm water; stir into rhu­ barb mixture. Let stand for 6 hours. Strain through flannel bag; store in refrigerator or other cool place.

Priscilla Sa vage Sebasticook Grange, No. 306 Pittsfield, Maine

WHEY LEMONADE ( Recipe over 80 years old) 1 qt. w hey 6 tbsp. sugar J uice of 2 lemons Lemon slices Combine whey, sugar and lemon j uice; mix well . Ch ill until ready to serve. Garnish with lemon sl ices. Grated or diced lemon rind, n utmeg or cinnamon may be sub­ stituted for lemon slices, if desired. W hey is made by straining sour milk which has been coo ked u ntil curd separates.

Mrs. Diane Godin Seymour Grange, No. 9 7 Shelton, Connecticut

AUNT J ESSI E'S POPCORN BALLS ( Recipe 40 years old) 3/4 c. vinegar 1 /4 c. water 2 c. sugar 1 /2 c. butter 5 to 6 qt. popped popcorn Com bine vinegar, water, sugar and butter in saucepan; bring to a boil. Cook until mixture forms a hard ball when dropped in cold water. Pour over popcorn ; shape into balls, being careful not to burn fingers.

Edith Deering Dela van Lake Grange, No. 687 Elkhorn, Wisconsin

BUTTERY ALMOND BRITTLE 2 c. sugar 1 c. light corn syrup 1 /2 c. water 1 c. butter 2 c. almonds 1 tsp. soda Com bine sugar, syrup and water in 3·qu art saucepan; coo k, stir;ing, u ntil sugar dissolves. Bring to a boi l ; blend in butter. Cook t o 2 3 0 degrees on candy ther­ mometer, without stirring. Cook to 280 degrees, stir­ ring frequently. Add almonds; coo k to 305 degrees or hard-crack stage, stirring constantly. Remove from heat; stir in soda q uickly, mixing wel l . Pour into 2 wel l-greased cookie pans. Stretch thin by lifting and

pull ing from edges with fork. Cool . Loosen from pan ; break into pieces.

Bettie M. Edwards Gold Sand Grange, No. 6 L ouisburg, North Carolina

D I V I N ITY 3 c. sugar 1 /2 c_ light corn syrup 1 /4 tsp. salt 1 /2 c. hot water 2 egg whites, stiffly beaten 1 tsp. vanilla extract 3/4 c. chopped nuts or coconut (opt.)

Combine sugar, syrup, salt and hot water. Cook, stir­ ring constantly, u ntil sugar is dissolved. Cook, with o u t stirring, t o 248 degrees o n candy thermometer or to firm-ball stage. Remove from heat; pour slowl y over egg whites, beating constantly with an electric mixer or wire whip. Add vanilla; continue beating u ntil mix­ ture will h old shape when dropped from spoon. A d d nuts; drop onto waxed paper. Yiel d : About 8 0 pieces_ Donna R. Cole Bunker Hill Grange, No. 6 76 L ongview, Washington

G RANDMA'S M ARSHMALLOWS 3 c. sugar 2 env. unflavored gelatin 1 tsp. vanilla extract Powdered sugar Cook sugar with 6 tablespoons water u ntil thread spins. Place gelatin in enough cold water to soften _ Pour sugar syrup slowly into gelatin, beating c o n ­ stantly. A d d vanilla; beat for 25 minutes longer. Spri n ­ k l e powdered sugar generously in 9 x 1 3-inch pan.

Pour candy into pan. Cover top with powdered sugar.

Let stand u ntil cold. Marsh mallows may be cut in d e ­ sired size with shears, d ipping in water when shears become sticky. Marshmallows may then be rolled i n powdered sugar.

Mrs. Ray Miles Millbrook Grange, No. 7 864 Elmwood, Illinois

MASH ED POTATO CAN DY 2 med . potatoes, quartered 2 lb. (about) powdered sugar Peanut butter Coo k potatoes in water until done; drain, then mash.

Beat in enough powdered sugar to make thick enough to roll l i ke pie dough. Sprin kle board with powdered sugar; roll out. Spread with peanut butter; roll up and slice.

Karen L . Texter Donegal Grange Karns City, Pennsylvania

1 68 / Desserts ******************* * * * * ************** H ICKORY NUT PRALI NES ( Recipe over 50 years old) 2 c . w hite sugar 1 /2 c. ( packed) brown sugar 1 c. cream or top milk 1 tsp. butter Pinch of salt 1 tsp. vani lla 1 /2 to 1 c . h ickory nuts or chopped walnuts Combine whi te sugar, brown sugar and cream in sauce­ pan; bring to a rol l i n g boil . Add butter; reduce heat and add salt. Cook to 230 to 235 degrees on candy t hermometer or soft-ball stage. Cool in pan of cold water until l u kewarm. Add vanilla; beat until l ight.

Stir in hickory nuts; d rop from teaspoon onto waxed paper.

Mrs. judy Groeper Millbrook Grange, No. 1 864 Elmwood, Illinois

MOLASSES TAFFY 1 c. l ight molasses 1 /2 c. sugar 2 tsp. vinegar 1 tbsp. butter 3 drops of oil of peppermint (opt.)

Com bine first 4 i ngredients in saucepan. Cook slowly to 260 degrees on candy thermometer or to brittle stage, stirring constantly last part of cooking time.

Pour i nto greased pans. Add peppermint when cool e n ough to handle. Grease h ands; pull taffy u ntil l ight in color and hard. Twist and cut into bite-sized pieces.

1 3/4 lb. confectioners' sugar 1 tsp. flavoring Food coloring Sugar Com bine shorten ing, syrup, egg white, 1 pou nd con­ fectioners' sugar, flavoring and food coloring in m ixer bowl ; beat wel l . Beat in as much remaining confection­ ers' sugar as needed to make a stiff consistency. Shape into balls; roll in sugar. Press i nto candy mold; let dry for 1 day . May be frozen. M i nt m ixture can be d i vided for different flavoring and coloring.

Mrs. john R orabaugh Sugar Grove Grange, No. 2044 Colfax, Iowa

NUT CARAMELS 2 c. sugar 2 c. l ight corn syrup Dash of salt 1 /2 c. butter 2 c. evaporated m i l k 1 tsp. vani lla 3/4 c . chopped n uts Combine sugar, corn syrup and salt i n large heavy saucepan; boi l , stirring occasionally, to 3 1 0 d egrees on candy thermometer. Add butter; pour in m i l k slowly, stirring constantly. Cook rapidly to 246 degrees on candy thermometer or firm-ball stage. Remove from heat; add vani l la. Beat for 1 to 2 minutes if m ixtu re curdles. Add nuts; pour into buttered 8 x 8 x 2-inch pan. Let stand until col d. Cut into 1 -i nch squares; wrap i ndividually in waxed paper. Keeps well for 3 months.

Mrs. Robert Zimmerman New L ondon Grange, No. 2401 New London, Ohio

From a Grange Friend

PEANUT B R I TTLE

NEW DEAL FUDGE

2 c. sugar 1 c . w hite corn syrup 1 /2 c . water 2 c. peanuts 1 tsp. butter 1 tsp. van i ll a extract 1 tsp. soda

( Recipe over 1 50 years old) 2 c. sugar 2/3 c. m i l k 5 tsp. cocoa 1 tsp. vinegar 1 egg, beaten 2 tbsp. butter 1 tsp. vani l l a extract Com bine all ingredients except vanilla; cook to soft­ ball stage. Add vanilla; beat until candy loses gloss.

Spread in buttered square pan. Let cool .

Martha j . West, L ecturer Sterling Grange, No. 53 Clinton, Massachusetts

MOLDED M I NTS 1 /3 c. shortening 1 /3 c. white syrup 1 egg white

Combine sugar, syrup and water in saucepan ; cook until hard bal l forms in col d water. Add peanuts and butter; coo k until syrup turns brown . Add van i l la; re­ move from heat. Add soda, m ixing wel l . Pour i n to buttered pans, sp reading thin. Cool. Break i nto pieces.

Yiel d : About 2 pounds.

Mrs. Lydia Schultz Bluestem Grange, No. 7 76 Harrington, Washington

POPCORN CAKE 2 c. sugar 2 c. syrup

Desserts / 1 69 * * * * ******************************** * 2 c. med i u m cream 4 qt. popped popcorn 1 0 Ig. marshmallows, q uartered or 40 m i n iature marsh mallows 1 c . coconut 1 c. (or more) n uts Com bine sugar, syrup and cream in saucepan ; cook to soft·ball stage. Add popcorn, marsh mallows, coconut and nuts; mix well . Mold in well ·buttered pan or shape into balls. Unmold in about 1 hour or before cake cools completely.

Mrs. Earl Claycomb, W.A . C. Bedford Grange, No. 6 7 9 Bedford, Pennsylvania

SEAFOAM CANDY 5 c. sugar

1 c. d ar k Karo syrup 1 c. water 3 egg whites Pinch of salt 1 c. chopped nutmeats

Com bi ne sugar, sy rup and water; cook to soft·ball stage. Beat egg whites until stiff peaks form; add salt.

Remove 1 cup syrup; add to beaten egg wh ites slowly, stirring constantly. Continue to boil remaining syrup until d rop will crack when dropped in cold water.

Pour slowl y over egg white mixture, beating con· stantly. Add nutmeats; continue stirring u ntil the shine begins to crack. Pour at once i nto buttered pan.

Dan Robinson National Grange Gatekeeper Sagle, Idaho

PENUCHE CAN D I ED WALNUTS 1 c. ( packed ) brown sugar 1 c. white sugar 1 /2 c. thick cream or evaporated m i l k 1 tbsp . butter 1 tsp. van i l l a extract 2 1 /2 to 3 c. walnut halves Com bine sugars, cream and butter in saucepan; cook to 240 degrees on candy thermometer or to soft·ball stage. Add vanilla; remove from heat. Stir in the wal· nuts until al l are coated. Drop on waxed paper; sepa' rate. May d rop by spoonfuls and leave in clusters, if desired.

Myrna Thomas French Camp·Lathrop Grange, No. 5 7 0 French Camp, California

VI N EGAR CANDY 2 tbsp. butter 2 c. sugar 1 /2 c. vinegar Melt butter in large saucepan ; add sugar and vinegar.

Stir until sugar is d issolved. Cook to brittle stage, stir·

ring occasional ly. Turn onto buttered platter to cool.

Pul l and cut as for molasses candy.

Mrs. L endon L ay r Knox Pomona Grange, No . 3 Rockland, Maine

NEVE R·FAI L PEN UCHE 1 c. ( packed) brown sugar 2 c. sugar 1 1 /2 c. milk 2 tbsp. butter 1 /8 tsp. soda 1 tsp. vanilla 1 c. chopped nuts Combine sugars, m i l k, butter and soda i n heavy sauce· pan ; bring to boil ing point, stirring frequently. Coo k over low heat, without stirring, to 236 degrees on candy thermometer or until a smal l amount forms a soft ball when dropped into cold water. Remove from heat; cool to room temperature without stirring. Add vanilla and nuts; beat until candy h ol ds shape. Pour into buttered pan; cut when cool.

Mrs. Sammie Ceaser Sonora Grange Grinnell, Iowa

COCONUT CAKE F ROST I N G 3 egg whites 1 tbsp. sugar 1 tsp. vanil la extract 1 Ig. bag flaked coconut Beat egg whites u ntil soft peaks form ; add sugar and vanilla. Beat u ntil stiff peaks form. Spread on layer cake, 1 l ayer at a time. Cover meringue with coconut.

Place in ca ke saver or under a large bowl ; let stand for 24 hours before serving. Egg white m ixture will soak into cake leaving coconut on top of layers.

Beatrice Walton Hessel Grange, No. 750 Sebastopol, California

L EMON CAKE F I LL I NG ( Recipe 46 years o l d ) 2 eggs 1 c. sugar J ui ce of 1 1 /2 lemons Grated rind of 1 lemon 1 /2 pt. whi pping cream, whipped Beat eggs wel l ; add sugar. Beat until thick. Stir i n lemon juice and rind. Pour in top of double boiler; cook dver hot water, stirring constantly, until thick.

Let coo l . Fold in whipped c ream.

Evelyn Harm Vale Grange, No. 696

1 70 / Desserts * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NEVE R-F A I L F L U F FY WH ITE

after each additio n . Beat until m i xture is very stiff.

FROSTING

Serve i m mediately over cake. Leftover fl uff may be w h i pped again.

2 egg whites

Karen F. Wilcox

3/4 c. sugar

A lmond Grange, No. 7 7 02

1 /3 c . l ight corn syrup

A lmnnd, New York

2 tbsp. water 1 /4 tsp. salt 1 /4 tsp. cream of tartar 1 tsp. van i l l a extract Com bine all ingredients except vanil l a i n top of double

B E E R AND SAU E R K RAUT FUDGE CAKE

boiler. Cook over ra pidly bo i l i n g water, beating with

2/3 c . butter

rotary beaters or e l ectric m ixer until m ixture stands i n

1 1 /2 c. sugar

peaks. Rem ove from heat. A d d van i l l a ; contin u e beat­

3 eggs

i n g until thic k enough to spread.

1 tsp. van i l l a extract L ouise Dunbar

Deahaga Grange, No. 7 95 7 A thens, Pennsylvania

1 /2 c . cocoa 2 1 /4 c. sifted flour 1 tsp. baking powder 1 tsp. soda 1 /4 tsp. salt 1 c. beer

MAPLE FROSTING

2/3 c . sauerkraut

( Recipe 50 years old )

Cream butter and s u gar unti l light. Add eggs, one at a

1 c. maple syrup

ti m e , beating well after each addition. Add van i l l a ex­

1 /2 c . sugar

tract; m i x we l l . Sift cocoa, flour, baking powder, soda

1 egg white

and salt toget her; add to creamed m ixture alternately

Place syrup, sugar and egg white in top of double boiler over hot water. Beat unti l m ixture stands i n peaks. Remove from heat and beat until cool.

EI/a Wrisley

with beer, beginning and e n d i n g with dry i ngredients.

Stir i n sauerkraut. Turn into 2 greased and floured layer c a ke tins. Bake in preheated 3 5 0-degree oven for 3 5 m i n utes. Cool and frost as desired.

Connie Pipes

Charlotte Grange, No. 398

Narragansett Grange, No. 7

Charlotte, Vermont

Narragansett, Rhode Island

QU I CK CARAM E L F ROSTI NG M I NCEMEAT CAKE

1 /2 c. butter 1 c . ( packed) brown sugar

1 box raisins

1 /4 c . m i l k

1 pkg. dry m i ncemeat

1 3/4 to 2 c . confectioners' sugar

3 c . water

Melt butter in 8·inch skillet; add brown sugar. Cook

2 tsp. soda

over low heat, stirring constantly, for 2 m i n u tes. Add

1 /2 c. butter

m i l k ; stir u n til mixture comes to a boi l . Remove from

1 1 /3 c. sugar

heat; cool. Add confectioners' sugar slowly, beating

2 eggs

well with spoon unti l thick enough to spread. Yie l d :

3 c . flour

Frost i n g for two 8·inch layers.

1 tsp. c i n na mon Mrs. Doris Price

Painter Creek Grange, No. 7 923 Kenton, Ohio

1 tsp. cloves 1 tsp. salt 1 c. chopped nuts Com bine raisins, m incemeat and water in saucepan ; bring to a boil. Let coo l ; add soda. Cream butter and

STRAWBERRY F L U F F ( Recipe over 1 00 years o l d )

sugar; add eggs. Com bine m i n cem eat m ixtu re and but­ ter m ixture. Sift flour, spices and salt together; add to m i ncemeat m ixture.

Fold i n n u ts. Place in greased

1 egg white

tube pan. Bake i n preheated 300-degree oven for 1

3/4 c. sugar

hour and 30 m i nutes to 2 h o u rs or u n til cake tests

3/4 c. crushed strawberries, raspberries

done.

or blackberries

Nancy Wolfe

Beat egg white u n ti l stiff. Add sugar and strawberries

Brandywine Grange, No . 348

alternate l y , about 2 tablespoons at a time, beat i n g well

Brandy wine, Maryland

Desserts / 1 7 1 * * * * ********************************* 1 1 /2 tsp. soda 2 1 /2 c. all·purpose flour

H ICKORY N UT CAKE ( Recipe 5 0 years old) 1 1 /2 c. sugar 3/4 c. butter or shortening 3 c. sifted flour 3/4 tsp. salt 1 tsp. baking powder 1 1 /2 c. milk 1 c. chopped h ickory n uts 3 egg whites, stiffly beaten 1 tsp. vanilla extract 1 recipe Seven·Minute Icing Cream sugar and butter. Sift flour, salt and baking powder together; add alternately with m if k to butter mixture. Stir in hicko ry nuts. Fold in egg whites and vanilla. Pour into 3 greased and floured 8·inch rou nd cake pans. Bake in preheated 375-degree oven for 20 to 25 minutes. Remove from oven; cool on cake racks.

Frost between l ayers, on top and around side with Seven·Minute I cing.

Mable G. Benn Wheatland Grange North A dams, Michigan

FOOD FOR THE GODS CARROT CAKE 3/4 c. salad oil 2 eggs, beaten 1 tsp. soda 1 /4 tsp. salt 1 c. sugar 1 c. flour 1 tsp. cinnamon 1 1 /2 c . grated carrots 1 /2 c. raisins 1 /2 c. chopped nuts

L ela Wilsie Potter Hollo w Grange, No. 7 555 Preston Hollow, New York

OLD-TI ME BUTTE R SPONGE CAKE ( Reci pe over 85 years old ) 2 1 /4 c. sifted flour 2 tsp. baking powder 1 tsp. salt 1 1 egg yolks 2 c. sugar 1 c. scalded milk 1 tsp. vanilla extract 1 /2 tsp. lemon extract 1 /2 c. melted b utter Sift d ry ingredients together. Beat egg yolks u n ti l thick and lemon colored ; add sugar gradually, beatin g thoroughly after each addition. Add m i l k, vanilla a n d lemon extracts; beat until well blended. Fold in sifted dry ingredients gradually, blending thoroughly. A d d butter; m i x wel l . Pou r into ungreased 1 O·inch tu b e pan. C u t through batter with spatul a t o break large air pockets. Bake in preheated 3 50-degree oven for 50 to 60 minutes. Cool in inverted pan for about 1 hour.

June Fredrickson, Lady Asst. Steward Freshwater Grange, No. 499 Eureka, California

Com bine all ingredients except carrots, raiSinS and nuts; beat for about 5 minutes. Add remaining ingredi­ ents; mix wel l . Pour into a greased and floured 9 x 9·inch baking pan or bundt pan . Bake in preheated 350·degree oven fo r about 35 minutes or u ntil just done when tested with toothpick. Do not overbake or cake will be d ry. Allow to cool in pan for several minutes. Tu rn out on cake plate; cool completely.

May dust with confectioners' sugar, if desired.

Ann Pike Tuftonboro Grange, No. 742 Wolfeboro, New Hampshire

CONG RESS CAKE ( Recipe over 1 00 years old) 2 c. diced green apples 1 c. molasses 1 c. sugar 1 egg, lightly beaten 3/4 c. shortening 1 tsp. cinnamon 1 c. sour milk

Cook apples in molasses until thick; cool. Add remain­ ing ingredients; mix well . Spread in 9-inch square p a n .

Bake in preheated 350-degree oven for 30 t o 35 m i n ­ utes o r until cake tests done.

SWEET WATE RMELON RIND P I CKLE CAKE 1 c. sugar 1 c. water 1 /2 c. butter 1 1 O-oz. jar sweet watermelon rind pickles, chopped 2 c. flour 1 tsp. cinnamon 1 /2 tsp. c loves 1 tsp. salt 1 tsp. soda 1 c. chopped nuts Combine sugar, water, butter and watermelon rind in saucepan ; bring to a boi l . Simmer until butter melts; cool for 5 minutes. Add remaining ingredients; mix wel l . Spread in greased 9 x 1 3·inch pan. Bake in p re­ heated 3 50-degree oven for 25 to 30 minutes o r until cake tests done. May frost with caramel frosting.

Mrs. Ruth Stoll Platte Valley Grange, No. 455 Kersey, Colorado

1 72 / Desserts * ****************** * * * * ************** LAN E CAKE 1 c. b utter 2 c. sugar 1 tsp. vanilla extract 3 1 /4 c. sifted all-purpose flour 3 1 /2 tsp. baking powder 3/4 tsp. salt 1 c. milk 8 egg whites, stiffly beaten C ream butter and sugar u ntil flu ffy; add vani l l a. Com­ b i ne flour, baking powder and salt; add to sugar mix­ t u re alternately with milk. Mix well after each addi­ tion. Fold in egg whites. Grease and flour bottoms of f ou r 9-inch round cake pans. Divide batter in pans.

Bake in preheated 325-degree oven until cake tests d o ne. Cool.

F RO ST I NG 8 egg yolks 1 /2 c. butter 1 1 /4 c. sugar 1 c. chopped seeded raisins 1 c. chopped pecans 1 c. shredded coconut 1 c. chopped candied cherries 1 /4 tsp. salt 1 /3 c. whiskey C o m bine all ingredients except whiskey in top of double boiler over hot water. Cook, stirring con-

stantly, until thick. Remove from heat; stir in whis­ key. Spread between layers, on top and around side.

Mrs. Doris Holtz Wilkins Run Grange, No. 7 9 79 Newark, Ohio

M I LKLESS-EGG LESS-8UTTERLESS SP ICE CAKE 1 c. (firmly packed ) dark brown sugar 1 c. water 1 /3 c. vegetable shortening 1 c. seedless raisins 1 tbsp. Angostura aromatic bitters 2 c. unsifted all -purpose flour 1 /2 tsp. baking powder 1 /2 tsp. soda 1 /2 tsp. salt 1 c. coarsely broken walnuts Combine sugar, water, shortening, raisins and Ango­ stura bitters. Bring to a boil; boil for 1 minute. Cool to l u kewarm. Stir in remaining ingredients until well blended. Pour into greased and flou red 9-inch squ are baking pan. Bake in preheated 350-degree oven for 35 minutes or u ntil firm in center. Cut into squares. Serve warm or cold, dusted with confectioners' sugar. May also be served topped with vanilla ice cream or sweet­ ened whipped cream.

Pho tograph for this recipe below.

Desserts / 1 73 * * * * ******************************** * PINK ANGEL FOOD CAKE 1 1 /2 c. sugar 1 1 /4 c. sifted flour 1 1 egg whites 1 tsp. cream of tartar 1 tsp. vanilla extract 1 /4 tsp. red food coloring Combine sugar and flour; sift 5 times. Beat egg whites until frothy ; add cream of tartar. Beat until stiff peaks form. Fol d in van illa extract and red food coloring.

Sift fl our mixture onto egg whites gradually, folding gently u ntil all flour is m ixed in. Turn into ungreased angel cake pan. Bake in preheated 3 50·degree oven for 40 minutes.

Charlotte Cordon North Fairfield Grange, No. 806 North Fairfield, Ohio

PRIZEWI N N I NG ANGE L FOOD CAKE 1 1 /2 c. egg whites Pi nch of salt 1 1 /4 tsp. cream of tartar 1 1 /2 c. sugar 1 c. plus 1 tbsp. sifted cake flour 1 tsp. vanilla Beat egg wh ites and salt with a wire beater u ntil egg wh ites are frothy. Add cream of tartar; continue beat· ing until soft peaks form. Sift sugar 6 times; fold into egg wh ites, one tablespoon at a time. Sift flour 6 times. Fold into egg white m ixture, one tablespoon at a time. Fold in vani l l a last. Turn into angel food cake pan. Place in a cold oven; turn temperature to 1 50 degrees. Bake 1 0 minutes. I ncrease tem perature to 200 degrees for another 1 0 minutes, then in crease tempera· ture 25 degrees every 1 0 m inutes until 300 degrees is reached. Bake for 1 0 minutes longer. Increase temper­ ature to 350 degrees and bake for 1 0 m i n utes longer.

Full time for baking is 1 hour and 1 0 min utes. Place on rack upside down ; let cool for 2 hours.

This cake won first prize at the Clearfiel d County Fair in 1 957.

Helen Baughman Bradford Grange Clearfield County

SPECIAL YELLOW ANG EL CAKE ( Recipe about 50 years old ) 6 eggs, separated 1 /2 c. cold water 1 1 /2 c. sugar 1 /2 tsp. vanilla extract 1 /2 tsp. orange or lemon extract 1 /4 tsp. almond extract 1 1 /2 c. cake flour 1 /4 tsp. salt 3/4 tsp. cream of tartar

Beat egg yol ks until thick and lemon colored; add c o l d water a n d continue beating until thick. Add sugar gradual ly, beating constantl y ; add extracts. Sift flo u r and salt together; fold into egg y o l k mixture, a small amount at a time. Beat egg whites until foamy ; add cream of tartar. Beat until peaks form. Fold egg wh ites into egg yol k m ixture. Place in ungreased tube p a n .

Bake i n a preheated 3 25·degree oven for 1 hour. I n vert to cool: Frost w ith butter frosting or boiled frosting, if desired.

Anna G. MacLaughlin Central Grange, No. 34 Saunderstown, Rhode Island

CHOCOLATE ANGEL FOOD CAKE ( Recipe over 5 0 ye;us old) 1 /4 c. cocoa 1 1 /2 c. sugar 3/4 c. flour 1 /4 tsp. salt 1 1 /2 c. egg whites 1 tsp. cream of tartar 1 tsp. vanilla extract Sift cocoa with 1 cup sugar. Sift flour with remai n i n g 1 /2 c u p sugar. A d d salt t o egg whites; beat u n t i l foamy. A d d cream o f tartar. Beat until stiff pea ks form. Fold in cocoa mixture. Add vanilla. Fold i n flour and sugar m ixture. Pour i n ungreased tube pan.

Bake in preh eated 3 25·degree oven for 50 to 55 m i n­ utes. Invert pan until cool , then remove. May be frosted or served pl ain.

Mrs. Fred Proctor Delavan Lake Grange, No. 68 7 Elkhorn, Wisconsin

F RESH APPLE CAKE 2 c. flour 2 tsp. soda 2 tsp. cinnamon 1 tsp. salt 2 eggs, well beaten 2 c. sugar 1 /2 c. salad oil 2 tsp. vani lla extract 4 c. u n peeled d i ced apples 1 c. chopped nuts ( opt.)

Sift flour, soda, cinnamon and salt together. Beat eggs with sugar with an electric mixer until creamy; add o i l gradually. A d d vanilla a n d apples. Fold in flour mix· ture and nuts. Spread in greased 9 x 1 2 x 2·inch pan.

Bake in preheated 350-degree oven for about 45 m i n ­ utes or a t 325 -degrees for 1 hour or until tooth pick i n ­ serted i n cen ter comes o u t clean.

Evelyn Doerge Black Diamond Grange, No. 7 7 28 Port A ngeles, Washington

1 74 / Desserts * ****************** * * * * **************

BOTTOMS-UP APPLE CAKE 2 tbsp. butter 1 /2 c. (firmly packed) light brown sugar 1 /2 tsp. cinnamon 2 c . peeled thinly sliced cooking apples 2 c. sifted all·purpose flour 1 c . sugar 2 1 /2 tsp. baking powder 1 /2 tsp. salt 1 /2 c. softened b utter 3/4 c. m i l k 1 egg, beaten R u m Sauce M e lt butter in 9-inch sq uare baking pan. Mix brown sugar and cinnamon; sprinkle over butter. Arrange a p ple slices in rows in bottom of pan. Sift flour, sugar, b a king powder and salt together into large mixing bo wl . Add softened butter and 1 /2 cup m i l k; beat w i th electric mixer at med i u m speed for 2 minutes.

A d d remaining 1 /4 cup m i l k and egg; beat at medium speed for 2 minutes. Spread batter over apples in pan.

B a ke in preheated 3 75-degree oven for 3 0 to 40 min· utes or until done; cool in pan on wire rack for 1 0 m i nutes. I nvert onto serving pl ate. Cut into sq uares; s e rve warm with Rum Sauce.

R U M SAUCE 1 /2 c. sugar 2 tbsp. cornstarch

1 c. water 1 /4 c. b utter 1 tbsp. rum extract 1 /8 tsp. salt Combine sugar and cornstarch in 1 ·quart saucepan ; stir in water. Cook over med i um heat, stirring constantly, until th ic kened ; cook for 2 minutes longer. Remove from heat; stir in butter, rum extract and salt.

Pho tograph for this recipe above.

AUNT KATE'S ON E-EGG CAKE ( Recipe over 1 00 years old) 1 2/3 c. flour 1 c. sugar 2 tsp. cream of tartar 1 tsp. soda Pinch of salt 1 egg yolk 3 tbsp. butter 2/3 c. milk 1 tsp. vanilla extract Combine flour, sugar, cream of tartar, soda and salt; sift 3 times. Com bine egg yol k and butter; beat until creamy. Add m i l k, blending wel l . Add flour mixture; beat u ntil smooth. Bl end in van illa. Spread in greased cake pan. Bake in preheated 3 50-degree oven until

Desserts / 1 75 * * * * ******************************** * cake tests done. Ice with favorite egg wh ite frosting, if desired.

Caroline Cutts West River Grange, No. 5 7 7 Townshend, Vermont

AUNT lOLA'S EGG YO LK CAKE 1 1 egg yolks 1 3/4 c. sugar 1 c. boiling m i l k 2 c. flour · 1 3/4 tsp. baki ng powder 1 /4 tsp. salt 6 tbsp. melted butter 1 tsp. vanilla extract

until well blended. Stir in lemon extract. Grease and flour bottom of 9-inch cake pan. Spread batter in pan.

B L U E LAY E R Repeat ingred ients and method for Red Layer, su bsti­ tuting blue food coloring for red. Bake al l layers in preheated 3 50-degree oven until cake tests done. F rost between layers, top and sides with favorite white i c i ng.

Decorate as desired. This may be baked in sheet pans or bundt pans, in stripes, layers or marbleized.

This recipe was in a 1 909 cookbook and was call ed The National Cake.

Mrs. Fred V. Herrian Wife of State Master Covington, Oklahoma

Beat egg yol ks until l ight. Add sugar gradually, mixing until well blended. Add milk; mix well . Sift flour, bak· ing powder and salt together. Add to egg m ixture; m ix until smooth. Fold in melted butter and vanilla. Pour into 2 layer pans or 1 o blong baking pan. Bake in preheated 3 50·degree oven for 25 to 3 0 minutes for layers and 40 min utes fo r oblong pan. This is a great cake to use egg yol ks from making an angel food cake.

Mrs. Kenneth Koch Wife of State Master Kaycee, Wyoming

BICENTENN IAL CAKE ( Recipe over 65 years o l d ) R E D LAY E R 1 c . sugar 1 /2 c. butter 1 /2 c. milk 4 egg whites, stiffly beaten 2 c. flour 1 tsp. cream of tartar 1 /2 tsp. soda Red food colori ng Cream sugar and butter until l ight. Blend in m i l k. Fold in egg wh ites. Sift flour, cream of tartar and soda to· gether. Add to egg mixture gradually, mixing well after each addition. Blend in enough food coloring to color red. G rease and flour bottom of 9·inch cake pan.

Spread batter in pan.

W H I T E LAY E R 1 c . sugar 1 /2 c. butter 1 /2 c. milk 4 egg whites, beaten 1 /2 c. cornstarch 1 c. flo ur 1 tsp. cream of tartar 1 /2 tsp. soda Lemon extract to taste Cream sugar and butter until l ight. Blend in milk. Fold in egg whites. Combine cornstarch, fl ou r, cream of tartar and soda; sift. Add to egg white mixture, mixing

BLACK WALNUT CAKE 3 c . cake flour 3 tsp. baking powder 3/4 c. b utter 1 1 /2 c. sugar 1 c. milk 1 /2 c. chopped black walnuts 1 tsp. van i l la extract 6 egg whites, stiffly beaten Sift flour once; measure. Add baking powder; sift 3 times. Cream butter thoroughly; add sugar gradually, beating until l ight and fluffy. Add flour alternately with mil k, a small amount at a time, beating well after each addition. Add wal nuts and van illa; fold in stiffly beaten egg whites. Place in 3 greased layer pans. Bake in preheated 3 50-degree oven for 20 minutes or u ntil cake tests done.

Camilla Erickson Issaquah Valley Grange, No. 587 Issaquah, Washington

BROWN M E R I NG U E CAKE ( Recipe over 50 years o l d ) 1 /2 c. b utter or shortening 2/3 c. white sugar 2 eggs, separated 1 1 /2 c. sifted flour 2 tsp. baking powder 1 /2 tsp. salt 1 /2 c. m i l k 1 tsp. vani lla extract 1 1 /2 c. ( packed) brown sugar Cream butter and white sugar; stir in egg yolks. Beat until l ight and fluffy. Com bine flour, baking powder and salt; add to creamed m ixture alternately with milk. Sti r in vani l l a. Pour into greased and floured 9 x 1 3-inch pan. Beat egg whites until stiff peaks form but not until d ry. Beat in brown sugar gradually.

Spread over batter. Bake i n preheated 3 50-degree oven for 45 minutes.

Mable L . Bagley, Sec. Be verly Grange, No. 306 Be verly, Massachusetts

1 76 / Desserts * * ***************** * * * * ************** B RAZIL NUT SENSAT ION 3/4 c. sifted all·purpose flour 3/4 c. sugar 1 /2 tsp. baking powder 1 /2 tsp. salt 3 c. shelled Brazil nuts, finely chopped 1 lb. pitted dates, chopped 1 c. wel l -d rained maraschino cherries, chopped 3 eggs 1 tsp . vanilla extract Line a greased 9 x 5 x 3 ·inch loaf pan with waxed paper. Place first 4 ingredients in sifter. Pl ace nuts, dates and cherries in large bowl ; sift flour m ixture over top . Mix with hands until n uts and fruits are well coate d . Beat eggs until foamy; add vanil la. Stir into nut mixture until well m ixed. Spread evenly in pre­ pared pan. Bake in preh eated 3 00-degree oven for about 1 hour and 30 minutes or until done. Cool in pan on wire rack for 1 5 minutes. Remove from pan ; peel off paper. Cool on rack. Wrap in aluminum foil; store in refrigerator. May be kept in freezer for several m o n ths.

Mrs. Marshall Moore Volunteer Grange, No. 7 250 Knoxville, Tennessee

CARROT AND PI NEAPPLE CAKE 8-oz. can crushed pineapple, well drained 2 c. grated carrots 1 c. flaked coconut 1 c. all-purpose flour 1 c . whole wheat flour 1 1 /2 c. sugar 1 tsp. soda 2 tsp. cinnamon 1 /2 tsp. n utmeg 1 /2 tsp. salt 3 eggs 1 /2 c. salad oil 3/4 c. buttermil k 2 tsp. vanilla extract B uttermilk Glaze 1

Com bine pineapple, carrots and coconut. Mix flours, sugar, soda, spices and salt in plastic bag. Beat eggs with oil, buttermi l k and vanilla in large mixing bowl ; add flo u r mixture. Mix wel l . Add carrot m ixture; mix just until combined. Pour into greased and flou red 1 3 x 9 x 2-inch cake pan. Bake in preheated 3 50degree oven for about 45 minutes or until pick in­ serted in center comes out dry_ Prepare Butterm ilk Glaze. Prick hot baked cake with fork at about 1 /2inch intervals. Pour Buttermil k Glaze slowly over cake.

B UTTE RM I L K G LAZE 2 /3 c. sugar 1 /4 tsp. soda 1 /3 c. b uttermilk

1 /3 c. butter 1 /2 tsp. van illa extract Com bine all ingredients in saucepan ; bring to a boil .

Boil slowly for 5 minutes.

Mary E. Gosney Goldendale Grange, No. 49 Goldendale, Washington

EASY SOU R CREAM CHOCOLATE CAKE 2 sq. chocolate 1 /2 c. boiling water 2 eggs 1 c. sugar 1 tsp. vanilla extract 1 1 /2 c. flour 1 /4 tsp. salt 1 tsp. sod a 1 c. ho me made sour cream or half and half Melt chocolate; add boil ing water. Beat eggs; add sugar slowly, beating constantly. Stir in vanilla extract.

Combine flour with salt and soda. Add chocolate mix­ ture to egg mixture. Add flour mixture alternately with sou r cream. Place in oblong greased pan. Bake in preheated 3 50-degree oven for 35 minutes.

CHOCOLATE F ROSTING 1 c . sugar 1 sq. chocolate 1 /2 c. half and h alf 1 tbsp. butter 1 1 /2 tsp. vanilla extract Combine fi rst 3 ingredients in saucepan; boil fo r 5 minutes or u ntil soft ball forms when d ropped in cold water. Add butter and vanilla extract. Do not stir. Let cool. Beat u ntil of spreading consistency.

Maude Mathis Fair Harb or Grange, No. 7 729 Grapeview, Washington

RED VELVET CAKE 1 /2 c. shortening or butter 1 1 /2 c. sugar 2 eggs 1 /4 c. red food coloring 2 tbsp. cocoa 1 tsp. vanilla extract 1 c. buttermilk 1 tsp. salt 2 1 /4 c. sifted cake flour 1 tbsp. vinegar 1 tsp. soda Mix shortening, sugar and eggs u ntil fl uffy. Com bine food coloring and cocoa; add to cake mixtu re. Com­ bine vanilla extract and buttermil k. Combine salt and flour. Add m il k mixture and flour mixtu re alternately to sugar mixture, m ixing wel l after each addition. Add vinegar and soda; mix wel l . Place in two 9-inch cake pans. Bake in preheated 350-degree oven for 25 to 3 0 minutes. Cool .

Desserts / 1 77 * * * * ****************************** * * * 3 sq. melted chocolate 1 tsp. red food coloring

F ROST I NG 1 c. m i l k 5 tbsp. flour 1 /2 c. butter, softened ) c. sifted powdered sugar 1 tsp. vanilla extract Combine m i l k and flour in saucepan ; cook, stirring, until thick. Coo l . Combine butter, powdered sugar and van i l l a extract until smooth. Blend in m i l k m ixture, small amount at a time, u ntil well blended and smooth.

A nn White Sequim Prairie Grange, No . 7 7 08 Sequim, Washington

MARAMOR FUDGE CAKE ( Reci pe 50 years old) 1 /4 c. butter 2 c. sugar 2 eggs, separated 1 1 /2 c. m i l k 2 c . Swans Down cake flour 2 tsp. baking powder 1 /2 tsp. salt 2 tsp. vanilla extract 4 sq. Baker's bitter chocolate, melted 1 c. chopped n uts Cream butter and sugar until smooth ; add egg yol ks, half the m i l k, flour, baking powder and salt. Add re­ maining m il k, vanilla extract, melted chocol ate, nuts and stiffly beaten egg whites. Pour into 2 l ayer pans.

Bake in preh eated 3 50-degree oven for 30 minutes.

M A RAMO R F ROSTING 1 box confectioners' sugar 1 /4 lb. b utter 1 unbeaten egg white 1 sq . chocolate, melted 1 tsp. lemon juice 1 tsp. van i lla 1 c . chopped nuts Com bine sugar and butter; blend until smooth. Add egg wh ite, melted chocolate, lemon j u ice, vanilla and nuts; m ix wel l . Hot water may be added , if necessary, for spreading consistency. Spread over cake l ayers.

Patricia A . Sterling Lawrence Valley Grange Kenton, Ohio

SUNDAY CHOCOLATE CANDY CAKE 3 tsp. baking powder 1 tsp. salt 2 1 /8 c. cake flour 2 c . sugar 1 /2 c. shortening 1 1 /3 c. m i l k 3 eggs

Sift baking powder, salt, flour and sugar into b o w l ; add shortening a n d h al f t h e m i l k. Beat for 2 m i n utes.

Add eggs and remaining m il k ; blend well . Add choco­ late and food coloring. Beat for 2 minutes on med i u m speed. Pour into two 9-inch l ayer cake pans. Bake i n preheated 3 50-degree oven for 3 5 minutes.

A N G E L'S CHOCOLATE F ROSTING 4 1 /2 l -oz. squares unsweetened chocolate 5 1 /2 c. sifted powdered sugar 6 3/4 tbsp. hot water 1 Ig. egg 3/4 c. soft b utter 2 tsp. vani lla Melt chocolate i n mixing bowl over h ot water; rem ove from heat. Blend in sugar and water with electric · m ixer. Beat i n egg, b utter and van i l l a. Place bowl i n ice water; beat until of spreading consistency. Frosts be­ tween l ayers, top and sides of two 9-inch layers.

Th is cake has won 1 st place prizes in county and state fairs, also "Champion Cake " twice in Wash i ngton State Grange baking contests.

Violet Eshelman Centerville Grange, No. 8 7 Centerville, Washington

COCON UT CRUST CAKE ( Recipe about 35 years old) 2 eggs 1 c. sugar 1 c. flour 1 1 /2 tsp. baking powder 3/4 tsp. salt 1 /2 c. milk 2 tbsp. b utter 1 tsp. vani l la extract Beat eggs; add sugar gradually, beating u ntil fl u ffy.

Sift flour; measure. Add baking powder and salt; s i ft again. Add to egg m ixture; beat thoroughly. Heat m il k and butter to boiling point; add with van il l a to batter.

Mix q u ic kl y ; place in greased 8 or 9-inch square p a n .

Bake in preheated 350-degree oven for 3 0 m in u tes.

Cool sl ightly.

TOP P I NG 6 tbsp. brown sugar 2 tsp. cream 2 tsp. butter 1 /2 c. coconut 1 /2 c. chopped n utmeats Combine all ingredients; mix until well blended.

Spread over slightly cooled cake. Return to oven ; b a ke until topping is, browned.

June F. Hendrickson Highline Grange, No. 7 7 32 Seattle, Washington

1 78 / Desserts * ****************** * * * * ************** CRANBERRY CLOUD CAKE 2 1 /2 c . flour 1 tsp. soda 1 tsp. salt 1 c. sugar 1 /2 c. (firmly packed) brown sugar 1 /2 c. shortening 2 eggs 1 egg yolk 1 tbsp. grated lemon rind 1 c. milk 2 tbsp. lemon j uice 1 c. who Ie cranberry sauce Sift flour, soda and salt together; set aside. Cream sugar, brown sugar and shortening until fluffy. Add eggs and egg yol k, one at a time, beating wel l after each addition. Blend in lemon rind. Com bine m i l k and lemon j u ice; add to creamed mixture alternately with flo u r mixture, beating after each addition on low speed of m ixer. Stir in cranberry sauce. Turn into well -greased and floured 1 3 x 9 x 2-inch pan. Bake in preheated 3 75-degree oven for 3 0 to 3 5 min utes or until cake tests done. Cool.

F ROSTI NG 1 /2 c . (packed) brown sugar 1 tbsp. cornstarch 1 /2 c. w hole cranberry sauce 2 tbsp. b utter Com bine all ingredients in saucepan; bring to a boil.

S i m mer for 3 m inutes. Spread on cake.

T h i s cake recipe won 1 st Prize at the County Fair.

Christina 0 'Neal French Creek Grange, No. 396 Snohomish, Washington

A DD-A-LAYER STRAWBE RRY SHORTCAKE U nsifted all-purpose flour Sugar 1 tbsp. baking powder 1 tsp. salt 1 /3 c. shortening 3/4 c. m i l k Melted butter 2 pt. California strawberries, halved 1 c. hea vy crea m Measure 1 3 /4 cups flour by spooning lightly into measuring cup; do not pack flour or tap cup. Level off with spatula. Com bine flour, 2 tablespoons sugar, bak­ ing powder and salt in bowl. Cut in shorten ing with pastry blender or 2 knives until mixture resembles coarse crum bs. Make well in center of flour mixture; pou r in m i l k. Mix q uickly and lightly with fork until dough is moist enough to l eave side of bowl. Pat into greased 8-i nch or 9-inch round ca ke pan. Brush top l ig h tly with melted butter; sprin kle lightly with sugar.

Bake in preheated 450-degree oven for about 25 min­ utes for 8-inch pan or 1 5 minutes for 9-inch pan or

until golden brown. Sweeten strawberries with sugar to taste while shortcake is baking. Whip cream until stiff, adding sugar to taste. Remove shortcake from pan ; place on serving plate. Top with strawberries and whipped cream. Double biscuit recipe only for 2-layer shortcake; bake in 2 cake pans. Top each baked layer with strawberries and whipped cream; stac k layers.

Triple biscuit recipe for 3-layer shortcake; bake in 3 cake pans. I ncrease strawberries to 3 pints and heavy cream to 1 1 /2 cups. Top each baked biscuit layer with strawberries and whipped cream; stack layers.

Photograph for this recipe on page 203.

HOLI DAY FRU ITCAKE

( Recipe over 3 0 years old)

1 c. b utter or shortening 2 1 /2 c. ( packed ) brown sugar 4 eggs 3 3 /4 c. flou r 3 tsp. baking powder 1 /2 tsp. soda 1 tsp. salt 1 /2 tsp. cloves 2 tsp. cinnamon 1 tsp. nut meg 2 c. halved cranberries 1 1 /2 c. seedless raisins 1 1 /2 c. currants 1 c. chopped dates 1 /2 c. chopped mixed candied fruit peels 1 c . slivered almonds Grated rind of 1 lemon 1 1 /4 c. cranberry, orange or pi neapple j uice Cream butter and brown sugar together until l i ght and creamy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, soda, salt, cloves, cinnamon and nutmeg together; stir in cranber­ ries, raisins, currants, dates, candied peels, almonds and lemon rind. Stir flour m ixture and cran berry juice alternately into butter m ixture; mix wel l . Pour batter into greased and floured tube pan. Decorate top with whole cranberries, slivered almonds or other fruits and nuts, if desi red . Bake in preheated 275-degree oven for 3 hours or until cake tests done.

Mrs. Frances Thompson, Sec.-Treas.

Thurmond Grange State Road, North Carolina

MARTHA WASH I NGTON FRU ITCAKE 1 lb. fresh currants 1 lb. chopped raisins 1 /2 l b . sliced citron 7 c. flour 2 c. butter or shorten i ng 3 c. sugar 6 eggs, se parated

Desserts / 1 79 * * * * ******************************* ** 1 tsp. soda 1 /4 tsp. salt 1 n utmeg, grated 1 /4 tsp. mace 2 c. sour cream J uice and grated rind of 1 lemon Wash currants; remove stems. Rub vigorously in coarse towel ; shake in colander. Combine raisins, citron and currants; d redge with part of the flour. Line bottoms of 2 large l oaf pans with 2 thic knesses of brown paper.

Cream butter and sugar until l ight and fl uffy ; add wel l·beaten egg yolks gradually, beating constantly.

Sift remaining flour, soda, salt, nutmeg and mace to­ gether; add to creamed m ixture alternately with sour cream. Stir in fruits, lemon j u ice and rind; fold in stiffly beaten egg wh ites. Turn into loaf pans; cover with greased paper. Bake in preheated 3 25-degree oven for 2 h o u rs and 30 minutes or u ntil cake tests done.

This recipe was published in 1 929 in New Delineator Cookbook.

Mrs. Vernon R. Maw Mansfield Grange, No. 883 Mansfield, Washington

WH ITE FRU ITCAKE 1 c. butter 2 c. sugar 1 /2 tsp. soda 2 tbsp. hot w ater 1 tbsp. ground mace· 1 /2 c. brandy or whiskey 1 l b. citron, julienned 1 c. maraschino cherries, halved 1 1 /4 lb. flour 1 tsp. cream of tartar 1 /2 lb. a l monds, blanched, chopped 1 2 egg whites 1 fresh coconut , grated Cream butter and sugar. Dissolve soda in water; add mace and brandy. D redge citron and cherries in part of the flour. Add flo u r and cream of tartar to creamed mixtu re alternately with l iquids, then add fruits and al monds. Fold in stiffly beaten egg wh ites, then coco­ nut. Pour into tube pan. Bake in preheated 27 5-degree oven for 1 hour and 30 m inutes to 2 hours or until cake tests done.

This recipe is believed to be from the family of Patrick Henry.

Mrs. Margaret Sullivan, D. W.A .

Virginia State Grange Blacksburg, Virginia

HONEY CAKE ( Recipe over 50 years old) 1 /2 c. shortening 1 c. honey 1 /4 c. m i l k 1 /3 tsp. lemon extract 2 eggs, se parated

1 1 /2 c. sifted flour 1 1 /2 tsp. baking powder 1 /2 tsp. salt Cream shortening; add honey. Beat wel l . Add mil k and lemon extract; beat u ntil well blended. Add slightly beaten egg yol ks; mix wel l . Sift dry ingredients to­ gether; add gradually, stirring just until m ixed. F o l d in stiffl y beaten egg whites. Pour in waxed paper-l i ned 9 x 9-inch pan. Bake in preheated 3 50-degree oven for about 30 minutes or until cake tests done by pressing l ightly with finger.

Mrs. Betty L o rd Garland Grange, No. 7 568 Garland, Kansas

H U NDRED�EAR OLD PO RK CAKE ( Reci pe over 1 25 years old ) 1 lb. al l··fat salt pork 1 pt. boiling water 4 c. sugar 1 tsp. nutmeg 1 tsp. cloves 1 tsp. cinnamon 1 tsp. soda 1 egg, well beaten 1 /2 c. mo lasses 6 c. flour 1 lb. raisins Put pork through food grinder; pour boiling water over pork. Let stand until l u kewarm. Stir in sugar, spices, soda, egg and molasses. Sift flour before meas­ uring. Add flou r and raisins to pork mixture, stirring until wel l blended. Pour into well-greased l oaf p ans.

Bake i n preheated 300-degree oven for 2 hours or u ntil done. This cake may be eaten as soon as baked a n d cooled a n d is especially good for outdoor meals and picnics.

Sandra K . Hunt Springwater Grange, No. 2 63 Estacada, Oregon

EASTERN CAKE 1 1 /2 c. sugar 1 /2 c. co ld water 6 eggs, separated 1 /2 tsp. salt 1 tsp. vanilla extract 1 c. cake flo u r 1 /2 tsp. cream of tartar Cook sugar and water until th read spins. Beat egg whites and salt until stiff peaks form. Pour sy rup slo wly into egg whites, beating constantly until cold. Fold in well -beaten egg yolks and van il la. Sift flour 5 times before measuring, then add cream of tartar. Fold i nto egg m ixture. Pl ace in ungreased tube pan. Bake i n p re­ heated 3 50-degree oven for 50 minutes. Turn u pside down ; l et cool before cake loosens from pan.

Mrs. Henry G. Sager, Deputy Jr. Matron Lecturer, Treas.

Logan Grange, No. 204 7 Buckland, Ohio

1 80 / Desserts * ****************** * * * * ************** L A DY BALT I MORE CAKE 3 1 /2 c. sifted cake flour 3 1 /2 tsp. baking powder 1 c . butter 3 c. sugar 4 eggs 1 c. milk 1 /2 c . water 2 tsp. vanilla extract 2 tsp. almond extract Sift flour and baking powder together. Cream butter until soft. Beat in 2 cups sugar gradual ly until mixture is l ight and fluffy . Add eggs, one at a time, beating tho roughly after each addition. Add flour mixture al­ ternately with milk, blending until smooth after each a d d ition. Pour into 2 greased and floured 9-inch layer pans. Bake in preheated 3 50-degree oven for 30 to 35 m i nutes. Combine remaining 1 cup sugar and water; cook until a thick syrup is fo rmed. Stir in extracts.

Remove cakes from pans; spread tops with syrup.

Cool .

L A DY B A LTIMO R E F ROSTING 2 c. sugar 2/3 c. water 2 tsp. corn syrup 2 egg whites 2 c. seeded raisins, chopped 1 2 figs, chopped 2 c. chopped pecans Almond and vanilla extracts to taste Combine sugar, water and corn syrup. Stir over low h eat until sugar is dissolved. Boil gently to 244 degrees on candy thermometer or until a small amount of sy rup forms a firm ball in cold water. Beat egg wh ites u n til stiff. Pour syrup in a fine stream over egg whites, beating constantly. Continue to beat unil frosting is cool and is of spreading consistency. Blend in raisins, figs and pecans. Add extracts. Spread frosti ng between l ayers and on top and side of cake. Raisins and figs m ay be soaked overnight in a small amount of sherry or b randy, if desired.

Mrs. Ira Shea Wife, Deputy National Master Mesa, A rizona

L E MON CHEESE CAKE AN D FI L L I NG 2 c. sugar 1 /2 c. shortening 4 egg whites, stiffly beaten 2 1 /2 c. flour 2 tsp. baking powder 1 /4 tsp. salt 1 c. milk Cream sugar and shortening until light. Fold in egg w h ites. Combine flour, baking powder and salt. Add to c reamed mixture alternately with milk, mixing after each addition. Remove 2 tablespoons batter; reserve fo r fill ing. Pour remaining batter into 3 greased and

floured cake pans. Bake in preheated 3 50-degree oven for 25 m i nutes. Remove from pans; cool.

F I L L I NG J u ice and grated rind of 2 lemons 1 c. sugar 4 egg yolks 1 /2 c. milk 2 tbsp. reserved cake batter Combine all ingredients in saucepan; m ix well . Cook over low heat, stirring constantl y , until thick. Spread between layers and over top of cake. May sprin kle with coconut, if desired.

Bettie M. Edwards Gold Sand Grange Louisburg, North Carolina

MAI NE BLUEBERRY CAKE 3 c. sifted flour 3 tsp. baking powder 1 tsp. salt 1 c. butter or shortening 1 1 /2 c. sugar 2 eggs 1 c. milk 2 1 /2 c. fresh blueberries Sift flour once, then measure; add baking powder and salt. Sift again. Cream butter thoroughly; add sugar gradually, beating constantly until sugar is dissolved.

Add eggs; beat wel l . Add flour alternately with m i l k, a small amount at a time, beating well after each addi­ tion until smooth. This makes a stiff batter. Fold in blueberries. Turn into a greased 1 3 x 9 x 2-inch pan, spreading batter evenly. Sprin kle with sugar, if desired.

Bake in preheated 3 50-degree oven for 1 hour. Serve warm or cold.

Mrs. Russell G. jones, Sec. Shrewsbury Grange, No. 7 0 7 Shrewsbury, Massachusetts

OLD-FASH IONED STACK CAKE ( Reci pe 60 years old ) 1 c. butter 1 c. sugar 2 eggs 1 tsp. van illa 4 c. sifted flour 2 tsp. baking powder 1 /2 tsp. salt 1 /4 c. m i l k Cream butter; a d d sugar slowly, mixing until creamy.

Beat eggs sl ightly; add with vanilla to creamed m ix­ ture. Sift flour, baking powder and salt together; add alternately with m i l k. Chill dough thoroughly in refrig­ erator. Divide dough into 7 eq ual parts. Roll each part into a circle. Turn cake pan upside down; place circle of dough on ungreased pan. Trim to fit pan . Bake in

Desserts / 1 81 * * * * *** * * * * ** * * * ***************** * * * * preheated 350-degree oven for 20 m in utes or unti l edges are golden brown. Cool on wire racks. layers wil l be thin and crisp. f i l L i NG 2 lb. d ried apricots, cooked 1 /2 c. liq uid from cooked apricots 1 c. sugar 1 tsp. lemon extract 1 /4 tsp. salt Mash apricots; add l iquid, sugar, lemon extract and salt. Cool. Should be thick. Spread between layers, but do not spread on top layer. let ca ke set overnight for flavors to blend.

Mrs. Charles Patterson Deemston Grange, No. 7372 Brownsville, Pennsylvania

O RANGE D REAM CAKE 2 c. sifted cake flour 1 1 /3 c. sugar 2 tsp. baking powder 1 /4 tsp. soda 1 tsp. salt 2/3 c. shortening 1 tsp. grated orange rind 1 /4 tsp. grated lemon rind 1 /3 c. orange juice 1 /3 c. water 2 eggs 2 tbsp. lemon j uice Sift flour, sugar, baking powder, soda and sal t into a m ixing bowl ; add shorten ing. Beat until creamy. Add rinds, orange juice, water and eggs. Beat for 200 strokes or for 2 minutes with m ixer. Bl end in lemon ju ice. Place in 2 greased and fl oured square o r round pans. Bake in p reheated 3 75-degree oven for 25 to 30 minutes. Ice as desired.

Mrs. Willie L ewis Fredericksburg Grange, No. 7 650 Fredericksb urg, Texas

ORANGE WED D I NG CAKE 1 c. soft butter 1 1 /2 c. sugar 4 eggs 1 /2 c. chopped nuts 1 /3 c. chopped candied pineapple 2 c. unsifted cake flour 1 tsp. baking powder 1 /2 tsp. salt 1 /2 c. Florida orange juice 1 tsp. grated orange rind Cream butter and sugar in large bowl until light an d fl uffy; beat in eggs, one at a time. Place nuts and pineapple in small bowl ; sprinkle 1 /4 cup flour over nut mixture. Mix remaining flour, baking powder and salt together; blend into creamed m ixtu re alternately with orange juice. Add grated rind ; fold in nut mix­ ture. Turn into greased 8-inch springform pan . Bake in

preheated 3 50-degree oven for about 1 hour and 40 minutes o r until cake tester inserted i n center c o m es out clean. Cool for 1 0 minutes; remove from pan.

Cool completely on rack. Prepare double recipe of bat­ ter for 8-inch cake; pour into a greased 6-inch spri n g­ form pan and a greased 1 0-inch springform pan. B a ke 6-inch cake for about 1 hour and 30 minutes and l O-inch cake for 1 hour and 50 min utes or until cakes test done. Cool for 1 0 m i n utes; remove from pans.

Cool completely on racks.

M E RI N G U E 1 2 egg whites, a t room tem perature 1 1 /2 tsp . cream of tartar 1 /4 tsp. salt 3 3/4 c. sugar Orange Peel Roses M i nt sprigs Beat egg whites, cream of tartar and salt in large b o wl until frothy. Beat in sugar, two tablespoons at a tim e ; continue beating for 1 5 t o 2 0 minutes o r until very stiff. Frost top of each cake layer; assem ble layers o n large, heatproof platter or tray. Cover sides o f layers with Meringue. Place remaining Meringue in pastry bag with large star tip. Pipe small rosettes along top e dge of each layer and around base of bottom layer. B a k e in preheated 250-degree oven for 30 m i n utes o r u n til Meringue is d ry , but not brown. Garnish with Ora n ge Peel Roses and mint sprigs. Cake may be frosted and baked o n foil-covered baking sheet if heatproof platter is not available, then transferred to pl atter. Meringue will probably crack sl ightly during transfer. Y i el d : 50-60 servings.

O R A N G E P E E L ROS E S Cut thin peel from oranges in long spi rals with very sharp knife. Peel needs to be thinly cut with as l i ttle of the white pith as possible in order to roll well without breaking. Roll up a strip of peel, orange side out for each rose; fasten with smal l pin or food pick. Place roses in water o r wrap in plastic wrap to keep from d rying out; place on cake just before guests arrive.

Photograph for this recipe on page 202.

CORNSTARCH CAKE 2 c . sugar 1 c. butter 1 c. m i l k 1 /2 tsp. soda 1 c. cornstarch 2 c. flour 1 tsp. cream of tartar 5 egg whites Cream sugar and butter; add mil k and soda. Mix well .

Sift cornstarch , flour and c ream o f tartar together.

Beat egg whites until stiff peaks form. Blend flo u r mixture a n d egg wh ites into sugar m ixture. Place i n 2 layer pans or 1 loaf pan. Bake in preheated 350-degree oven until cake tests done.

Vivian Headrick Oak Hill Grange, No. 809 Rogers, A rkansas

1 82 / Desserts * ****************** * * * * ************** PATRIOTIC CAKE ( Recipe 1 99 years old) 1 lb. bread dough 2 c. ( packed) brown sugar 1 c. butter 3 eggs 2 tbsp. cream 1 tsp. cloves 1 tsp. nutmeg 1 tsp. soda 1 tbsp. water 1 /2 l b . d ried currants, washed and drained 1 /2 lb. seeded raisins, washed and drained Let dough rise; add brown sugar, butter, eggs, cream, cloves and nutmeg. Mix well . Dissolve soda in water; m ix into dough. Add cu rrants and raisins; mix wel l .

T urn into gredsed pan. Let rise for 2 0 m inutes. Bake in preheated 3 25·degree oven for 1 hour or until cake tests done. Cool . Ice as desired and garnish with can­ d ie d cherries.

T h is is a 1 776 recipe.

A da H. Mason San Marcos Grange, No. 633 Escondido, California

PEANUT ROLLS ( Recipe over 50 years old)

3 eggs, separated

1 c. sugar 1 c. flour 1 tsp. baking powder 1 tsp. salt 6 tbsp. boiling water 2 c. confectioners' sugar 3 /4 c. butter F i nely chopped or ground peanuts B e at egg yol ks. Add sugar; beat until creamy. Add dry i ngredients; beat until wel l blended. Stir in water. Fold in stiffly beaten egg whites. Spread on paper-l ined c o o kie sheet with sides or shallow baking pan. Bake in preheated 3 50-degree oven for about 25 minutes. Cut i n to 2 x 3 /4-inch strips. Combine confectioners' sugar a n d butter; m ix until smooth. Ice each strip on all s i d es; rol l in peanuts until well covered.

Mrs. James A . Kegel Valley Grange, No. 7 360 Le wisberry, PennsyllA1nia

D E LICIOUS P I N EAPPLE CAKE 1 /2 c. butter 1 1 /2 c. sugar 1 tsp. van i l la extract 3 eggs, se parated 1 c_ crushed pineapple with j uice 2 1 /2 c. sifted flour 2 1 /2 tsp. baking powder 1 /8 tsp. salt 1 /4 c_ water

Cream butter u ntil l ight; add sugar and van illa. Cream until fl uffy. Add egg yol ks and pineapple; mix well .

Sift dry ingredients together, then add to creamed mix· ture. Blend in water. Beat egg wh ites until stiff peaks form; fold into batter. Turn into sheet cake pan or layer pans. Bake in preheated 3 50-degree oven for 3 5 to 4 0 minutes o r until cake tests done. Frost as desired.

A lberta Horst Beech Grove Grange Seelyville, Pennsylvania

P I N EAPPLE UPSIDE-DOWN CAKE 1 /2 c . butter 1 c. ( packed ) brown sugar 6 slices pineapple Maraschino cherries 3 eggs, separated 1 c. sugar 5 tbsp. pineapple juice 1 c. flour 1 tsp. baking powder Melt butter in a round, deep pan ; add brown sugar, spreading evenly over bottom of pan. Place slice of pineapple in center, then arrange h al f sl ices arou nd edge. Place cherries in holes. Beat egg yol ks; add sugar and pineapple juice. Sift flour and baking powder to­ gether; add to egg m ixture. Fol d in stiffly beaten egg whites_ Pour over fruit. Bake in preheated 3 50-degree oven for 45 m inutes to 1 hour.

Catherine L. Marolf Beaver Falls Grange, No. 554 Castorland, New York

SAVA R I N Butter All-purpose flour 1 pkg. d ry yeast 1 /4 c. warm water 1 /4 c. m i l k 2 tbsp. sugar 1 /2 tsp . salt 4 eggs Syrup Sweetened whipped cream Butter 6 1 /2-cup ring mold generously; d ust with flour. Sprinkle yeast over warm water. Scald milk in small saucepan. Add 3 /4 cup butter, sugar and salt; stir until butter is d issolved. Cool to l u kewarm. Beat eggs in l arge m ixing bow l ; stir in yeast and butter mixture.

Beat in 2 cups sifted fl our gradually; m ix until smooth. Cover; let rise in warm place for about 1 hour or until doubled in b u l k. Sti r down ; turn into prepared mol d . Let rise in warm place until almost doubled in bulk. Bake in preheated 3 50-degree oven for 20 to 25 minutes; cool on wire rack for 5 m i nutes. Loosen around edges, if necessary; remove from mold. Prick top of cake with fork i m mediately; drizzl e Syrup over cake until cake is thoroughly soaked. Serve with whipped cream. Yield : 1 2 servings.

Desserts / 1 83 * * * * ******************************** * 1 tsp. baking powder 1 /2 tsp. salt 1 tsp. lemon extract Beat egg yolks u ntil fluffy ; add sugar gradual ly, beat­ ing until pale yellow color. Place butter in another bowl ; cream until l ight. Add flour, baking powder a n d salt; cream wel l . Add egg m ixture to creamed m ixtu r e ; beat wel l . Add lemon extract and un beaten egg wh ites; beat until well m ixed. Pour i nto wel l -greased tube p a n .

Bake in 3 00·degree oven for 1 h o u r and 45 minutes o r u n t i l done.

A da H. Mason San Marcos Grange, No. 633 Escondido, California

RAI S I N AND O RANGE CAKE ( Recipe about 1 00 years old)

SY R U P 1 c . sugar 1 tbsp. grated orange rind 1 /2 c. orange juice 1 /2 tsp. rum extract .

Combine sugar, orange rind and orange juice in smal l saucepan; bring to a boil. Boil for 1 minute. Stir i n r u m extract; cool to l u kewarm.

Photograph for this recipe above.

1 c. sugar 1 /2 c. lard 2 eggs, beaten 1 orange, ground 1 c. raisins 1 tsp. soda 1 c. sour milk 2 c. flour 1 /4 tsp. salt Chopped nuts to taste (opt.)

J ui ce of 1 orange 1 c. confectioners' sugar Mix sugar and lard; beat until creamy. Add eggs, ground orange and raisins. Mix soda in sou r m i l k; s i ft flour and salt. Add mil k and flour alternately to sugar m ixture, beating well after each addition. Stir in n u ts.

Place in loaf pan . Bake i n preh eated 3 50·degree oven until cake tests done. Com bine orange j uice and con­ fectioners ' sugar. Pour over slightly warm ca ke.

Dee Meanes Imnaha Grange, No. 6 7 7 Imnaha, Oregon

E IGHTE EN E IGHTY-FOUR POU ND CAKE 1 lb. sugar 3/4 lb. b utter 8 eggs 2 tsp. l emon extract 2 tsp. van i l la extract 1 lb. flour, sifted Cream sugar and butter in mixer until smooth ; add eggs, one at a time, with lemon and vanilla extracts.

Beat u ntil sugar is dissolved. Add flour; beat u ntil smooth. Pou r into tube pan. Bake on middle rack in 3 50-degree oven for 1 hour and 20 m i nutes.

Mrs. Emmet L. Gaston Muncy Grange, No. 7 204 Lebanon, Tennessee

OLD-FASH ION ED PO UND CAKE ( Recipe 1 50 years old) 9 Ig. eggs, separated 2 c. sugar 2 c. b utter 4 c. flour, sifted

RH U BARB CAKE 1 /2 c. shortening Sugar 1 egg 1 tsp. soda 1 tsp. vanilla extract 1 c. sour m i l k 2 c. flour 1 /2 tsp. salt 1 1 /2 c. chopped rhubarb 1 /3 c. chopped nuts 1 tsp. cinnamon Cream shortening and 1 1 /2 cups sugar. Add egg; beat thoroughly. Com bine soda, van illa and m i l k. Com bine flo u r and salt; add alternately with milk m ixtu re to creamed m ixture. Sti r in rhubarb. Pour into greased cake pan. Com bi ne 1 /3 cup sugar, nuts and cinnamon ; sprin kle over top. Bake in preheated 3 50·degree oven for 30 m i nutes.

Mrs. Sophie Fisol West Warren, Massachusetts

1 84 / Desserts * ****************** * * * * ************** Q U I CK RAISED CAKE ( Reci pe 1 50 years old) 1 yeast cake 1 c. butter 2 c. sugar 1 egg, well beaten 1 c. milk 4 c . flour 2 tsp. (heaping) baking powder 1 /2 tsp. n utmeg 1 tsp. salt 1 /2 c. chopped citron 1 c. seeded raisins 1 c. chopped walnuts D isso l ve yeast cake in 1 cup l u kewarm wateri cover.

Let stand while preparing other ingredients. Cream b u tter and sugari add egg. Mix wel l . Blend in mil k and y east. Combine dry ingredientsi sift. Add to yeast mix· tu re, blend ing well . Add fruits and waln uts. Place in greased tube pan . Bake in preheated 3 50·degree oven for 1 hour and 20 minutes.

This recipe used in fam ily for 5 generations.

Mrs. Doris T. Shaw, State C. W.A . Director Tunxis Grange, No. 7 3 Hartford, Connecticut

CHOCOLATE ROLL ( Reci pe 57 years old)

6 eggs, separated 1 c. sugar, sifted 3 tbsp. cocoa 2 tbsp. flour 1 /2 tsp. baking powder 1 /2 tsp. vani l l a extract Sweetened whipped cream

I C I NG 1 tbsp . b utter 2 tbsp. hot water 2 c. confectioners' sugar 4 tbsp. cocoa 1 tsp. van i l la extract M e l t butter in h ot water. Mix sugar and cocoai add s l o wly to butter m ixture. Stir in vanilla. Spread over rol l .

A lice V. McComb Wife of Past State Master Mary ville, Tennessee

3 eggs 1 c. sugar

Beat eggs u ntil thicki add sugar gradual l y , beating con­ stantly . Beat in water and vanilla. Sift flour, baking powder and salt togetheri fold into batter, mixing carefully u ntil smooth. Pour into brown paper-l ined and greased jelly rol l pan . Bake in preheated 3 50degree oven for 1 5 m inutes. Invert q u i c kly on towel dusted with powdered sugar. Rem ove brown paperi trim crusty edges. Cool . Spread with jelly. Roll carefully.

Mrs. Robert Beecher Livonia Grange, No. 7 7 80 Livonia, New York

G RAN DMOTH E R SM ITH 'S J E LLY ROL L ( Recipe over 1 00 years o l d ) 1 c. sugar 3 eggs 1 /2 tsp. soda 4 tsp. warm water 1 c. flour 1 tsp. cream of tartar Jelly Cream sugar and eggs together until foamy . D issolve soda in warm wateri add to creamed mixture. Add flour and cream of tartari m ix wel l . Spread in jelly roll pan. Bake in preheated 3 50-degree oven for 1 5 to 20 minutes or u ntil cake tests done. Turn out o n cloth.

Spread with jellYi rol l up.

M i x egg yol ks with sugar. Sift cocoa, fl our and baking powder. Add to egg mixturei blend well . Fold in s t i ffly beaten egg whites and vanilla. Pour batter into l O x 1 3·inch shallow pan. Bake in preheated 3 00d e gree oven for 1 5 minutes. Turn onto dampened tea towel i rol l up. Cool. Unroll i spread with sweetened w h ipped cream. Roll again.

P R IZE J EL LY ROLL

1 /3 c. water 1 tsp. vanilla extract 1 c. cake flour 1 tsp. baking powder 1 /4 tsp. salt Powdered sugar 1 1 O-oz. jar jelly

Mrs. Olive Chandler Laurel Grange Dexter City, Ohio

SOU R C REAM-CH ER RY-NUT CAKE 1 1 /2 c . sugar 3 eggs 1 c. thick sour cream 2 c. flour, sifted 1 tsp. soda 1 /2 tsp. n utmeg 1 /2 tsp. cinnamon 1 /2 tsp. salt 1 /2 c. chopped n uts 1 c. drained and chopped cherries Beat sugar and eggs together u ntil smooth. Add cream i beat u ntil smooth. Sift dry ingredients togetheri add to sugar m ixture. Blend wel l . Stir in nuts and cherries.

Place in greased laye r pan. Bake in preheated 350degree oven for 30 minutes.

I C I NG 1 c. sugar 1 /2 c. milk

Desserts / 1 85 * * * * ******************************** * 1 tbsp. b utter 1 tsp. burnt sugar Van illa to taste Combine first 4 ingredients in saucepan ; cook until soft ball forms in cold water. Add vanil l a and addi­ tional 1 tablespoon m il k. Beat for 4 min utes or until thick. Frost cake with I cing.

Mrs. Cecil Lynch C/o verleaf Grange, No. 7923 Hugoton, Kansas

POppy SEED TEA CAKE 1 /3 c. poppy seed 1 c. b uttermi l k 1 c . butter 1 1 /2 c. sugar 4 eggs 2 1 /2 c. sifted all·purpose flour 2 tsp. baking powder 1 tsp. soda 1 /2 tsp. salt 1 tsp. orange extract Cinnamon S ugar Combine poppy seed and butterm i l k ; refrigerate over­ night for ful l flavor. Cream butter with sugar u ntil l ight and fluffy . Add eggs, one at a time, beating after each addition. Sift flo u r, baking powder, soda and salt together. Add orange extract to creamed mixture; blend in sifted ingredients alternately with seed m ix· ture, beginning and ending with d ry i ngredients. Turn half the batter into a greased and flou red 1 O·inch tube pan o r bundt pan . Spri n kle Ci nnamon Sugar on top.

Add remaining batter. Bake in 3 50·degree oven for 1

hour or until cake tests done. Cool for 1 0 minutes, then remove from pan to finish cooling. Cinnamon Sugar may be made by mixing 2 tablespoons s u ga r with 1 teaspoon cinnamon.

Photograph for this recipe b elow.

WASHI NGTON CAKE 1 /2 lb. butter 1 lb. sugar 4 eggs, separated 1 c. m i l k 1 /2 nutmeg, grated 1 lb. flour 1 lb. raisins 1 tsp. soda Cream butter and sugar together. Beat egg yol ks u n til creamy; add to bu tter m ixture. Beat wel l . Add m i l k and nutmeg. Stir " i n part o f the flo u r; add stiffl y beaten egg whites. Sprinkle about 2 tablespoons of the remaining fl our over raisins; mix wel l . Add remai n i n g fl ou r t o egg m ixture; m ix wel l . Dissolve soda i n 1 tablespoon water; stir into mixture. Stir in rai s i n s.

Li ne 2 l oaf pans with buttered paper; fill 2/3 fu l l .

Bake i n preheated 350-degree oven u ntil cake tests done.

Mrs. Margaret Sullivan, D. W . A .

Virginia State Grange Blacksburg, Virginia

PRUNE CAKE ( Recipe 65 years o l d ) 1 1 /2 c. sugar 2/3 c. shortening 4 eggs 1 tsp. cloves 1 tsp. cinnamon 1 tsp. nutmeg 1 /4 tsp. salt 1 tsp. soda 1 /2 c. sour m il k 1 1 /2 c . flour, sifted 1 c. cooked d ried seeded prunes, chopped Cream sugar, shortening and eggs together; mix i n spices and salt. Dissolve soda i n m i l k. Add flour a n d mil k m ixture alternately t o creamed m ixture, m ix i n g wel l . Add prunes; mix well . Pour into greased a n d floured 9-inch layer pans. Bake in preheated 350degree oven for 30 to 3 5 m i n utes or u ntil cake tests done.

P R U N E CAKE I C I NG 2 c. sugar 1 c. t hick cream Com bine sugar and cream in saucepan ; boil to soft-ball stage. Beat u n'til cool enough to spread on cake.

Carmen Dawson South Fork Grange, No. 605 L ostine, Oregon

1 86 / Desserts * ****************** * * * * ******* ******* T E M PT AT ION SPICE CAKE ( Recipe over 40 years old ) 2 c. sifted flour 1 tsp. salt 3 1 /2 tsp. baking powder 1 1 /3 c_ sugar 1 tsp. cinnamon 1 /2 tsp. n utmeg 1 /4 tsp. cloves 1 /2 c. shortening 1 c. milk 1 tsp. vanilla extract 2 Ig. eggs Sift first 7 ingredients into mixer bowl. Add shorten­ ing, mil k and vanilla. Beat for 2 minutes_ Add eggs; b e at for 2 minutes longer. Turn into 2 greased and fl o u red 9-inch cake pans. Bake in preheated 3 50d egree oven for 3 5 to 40 minutes. Cool for 1 0 min­ utes; remove from pans.

C R E AMY N UT F I L L I NG A N D F ROSTING 1 /2 c. milk 2 1 /2 tbsp. flour 1 /2 c. butter 1 /2 c. sugar 1 /4 tsp. salt 1 /2 tsp. van i l la extract 1 /2 c. coarsely chopped nuts 1 c_ sifted confectioners' sugar B l e nd milk gradually into flour; cook, stirring con­ stantl y, for about 1 0 min utes or to a very th ick paste.

Cool to l u kewarm. Com bine butter, sugar and salt; cream until l ight. Add l u kewarm paste; beat with rotary beater u ntil fl uffy. Fold in van illa and nuts.

S p read about 1 /3 of the mixture between 2 cake lay­ e rs_ B lend confectioners' sugar in remaining nut mix­ ture. Spread over top and side of cake.

Mrs. Clinton Walton Upper R ogue Grange, No. 825 Central Point, Oregon

TWO-EGG CH I FFON CAKE 2 eggs, separated 1 1 /2 c. sugar 2 1 /4 c. cake flour 1 tsp. salt 3 tsp. baking powder 1 /3 c. cooking oil or butter 1 c. milk 1 1 /2 tsp. vanilla extract G rease generously and dust with flour two 8 or 9-inch layer pans. Beat egg wh ites u ntil frothy ; beat in 1 /2 c u p sugar gradually. Continue beating until very stiff and glossy. Sift remaining sugar, flour, salt and baking po wder into bowl ; add oil , 3/4 cup m i l k and vanilla extract. Beat for 1 min ute at mediu m speed, scraping sid e and bottom of bowl . Add remaining m i l k and egg yol ks; beat for 1 minute longer, scraping side to mix t h o roughly. Fold in egg whites. Pour into prepared

pans. Bake in p reheated 350-degree oven for 25 to 30 minutes. F rost with favorite frosting; spread lemon fil l ing between layers, if desired.

Mae Blatt Camas Valley Grange, No. 842 Springdale, Washington

W I NTERGREEN CANDY CAKE 1 /2 lb. wintergreen candy 1 1 /4 c. m i l k 1 /2 c. shorten ing 1 /2 c . sugar 1 tsp. vanilla extract 3 c. flour 3 tsp. ( heaping ) baking powder 1 /4 tsp. salt 4 egg whites, stiffly beaten Soak wintergreen candy in milk overnight. Cream shortening; add sugar, then vanilla. Mix wel l . Sift fl our, baking powder and salt together. Add to short­ ening mixture alternately with candy mixture. Fold in egg whites. Place in tube pan. Bake in p reh eated 350-degree oven until cake tests d one.

L ois Dietterick Ugh tstree t Grange Bloomsburg, Pennsylvania

POPPY SEED LEMON-ORANGE TORTE 1 c. milk 1 /3 c. poppy seed 1 /2 c. butter 1 1 /4 c. sugar 1 1 /2 tsp. vanilla 2 c. sifted cake flour 1 tbsp. baking powder 1 /4 tsp. salt 4 egg w h ites Lemon-Orange Cream Fil ling Sifted confectio ners' sugar Heat mil k; pour over poppy seed_ Cool, then place in refrigerator for about 2 hours. Line two 9-inch round ca ke pans with waxed paper. Cream butter in m ixing bowl. Add 1 cup sugar graduall y ; beat until l ight and fl u ffy. Beat in vanilla. Sift flo u r, baking powder and salt together; add to creamed mixtu re alternately with poppy seed mixture, beginning and ending with dry ingredients. Beat egg wh ites in small m ixing bowl u ntil frothy. Add remaining 1 /4 cup sugar gradual l y ; beat until stiff peaks form. Fold into batter; pour into the prepared pans. Bake in preh eated 3 50-degree oven for 25 to 30 minutes or until cake tests done. Cool in pans on wire racks for 5 min utes. Turn onto racks ; cool completely. Split cake layers h orizontally; fil l with Lemon-Orange Cream Fill ing. Place a doily on top of cake; sift confectioners' sugar over doily to make a design. Remove doily.

LEMON-O RAN G E C REAM F I L L I NG 3/4 c. sugar 1 /2 c. all-p urpose flour

Desserts / 1 8 7 * * * * ******************************** * blended. Pour into prepared pan . Sprin kle with re­ served c rumbs. Bake in preheated 3 75-degree oven for abou t 1 hour or until crack appears on top. Cool on rac k. Chill thorough ly in refrigerator.

Marie G. Scheiblauer Greece Grange, No. 3 7 7 Rochester, New York

CHE RRY CHE ESECAKE 1 /2 c. butter 1 1 /4 c. fine graham cracker crumbs Sugar 1 tsp. cinnamon 1 Ig. package cream cheese, softened 2 eggs 1 tsp. vanilla 1 tsp. almond extract 2 c. sour cream 1 can sweet cherries 3 tbsp. cornstarch 1 tsp. lemon juice

1 /4 tsp. salt 1 1 /2 c. m i l k 4 egg yolks, beaten 1 tbsp. grated orange rind 1 tbsp. grated lemon rind 1 /4 c. orange j uice 1 /4 c. lemon juice Com bine sugar, flour and salt in saucepan; stir in m i l k gradually. Cook over med i u m heat, stirring constantly, until thickened. Cook for 2 minutes longer. Stir small amount of hot mixture into egg yol ks; stir back into hot m ixture. Cook for 1 min ute longer; do not boil.

Cool sl ightly ; stir in orange and lemon rinds and ju ices.

Photograph for this recipe above.

ALMOND CHE ESECAKE 1 /2 c. butter 2 c. graham cracker crumbs 2 tsp. cinnamon 1 /2 c . chopped walnuts 2 8·oz. packages cream cheese 3 eggs 1 c. sugar 2 tsp. vanilla extract 1 /2 tsp. al mond extract 1 /4 tsp. salt 3 c. sour cream Beat bu tter until creamy; blend in crumbs and cinna· mono Stir in wal nuts. Reserve small amou nt of crumb m ixture for topping. Press remai ning c rumb m ixture in bottom and around side of springform pan. Beat cream cheese until smooth ; add eggs, one at a time, beating well after each addition. Beat in sugar, van illa, al mond extract an d salt. Fold in sou r cream until well

Melt butter; m ix in graham cracker crum bs, 2 tea·· spoons sugar and cin namon . Press in 8 x 8 x 2-i n ch pan. Com bine c ream cheese and 1 cup sugar. Add eggs, van i l l a, almond extract an d sour cream ; m ix well . P o u r over crust. Bake i n preheated 3 50-degree oven for 4 0 minutes o r until knife inse rted i n cen ter comes o u t clean. Let cool. Combine cherries, cornstarch a n d lemon j u ice in saucepan; cook until th ick a n d clear.

Let cool ; spread on cheesecake.

Gladys A rnold, Flora L ucerne Grange, No. 7 6 7 West Palm Beach, Florida

FAVO RITE CH EESECAKE 5 graham crackers, crushed fine 1 1 /2 lb. cream cheese 1 1 /4 c. sugar 1 tsp. salt 1 /4 c. flour 5 eggs, separated 2 1 /2 tbsp. lemon juice 1 /4 tsp. nutmeg 1 tsp. vani l l a 1 /2 tsp. al mond extract 1 c. sour cream Spread graham cracker crumbs in wel l -buttered tube pan. Combine cheese, 1 cup sugar and salt; blend wel l .

Add fl our and egg yol ks; beat wel l . Mix in lemon ju ice, nu tmeg, vanil la, almond extrac t an d sour cream. Beat egg whites with remaining 1 /4 cup sugar until stiff bu t not d ry . Fold into cheese m ixture. Pour into pan.

Bake in preheated 325-degree oven for 1 hour and 1 5 minutes. Turn off oven heat; cool in oven for 1 hour.

Remove from oven; cool completely on rac k. Refriger­ ate until thoroughly chilled. Remove from pan.

Oleta Frye, Master's Wife Bartonsville Grange, No. 48 7 Bartonsville, Vermont

1 88 / Desserts * * ***************** * * * * ************** O R ANGE-CRANBERRY CH EESECAKE 1 c. all-pu rpose flour 1 /4 c. sugar 1 tbsp. grated fresh orange rind 6 tbsp. butter 1 egg yolk 1 /2 tsp. van i l la extract Cheesecake Fil ling Orange sections Cranberry Topping Com bine flour, sugar and grated orange rind in bowl .

A d d butter, egg yol k and vanilla extract; cut in with pastry blender and then knead with fingers unti l s m o oth. Pat 1 /3 o f the dough over bottom o f 9-inch sp ringform pan. Bake in preheated 400-degree oven f o r 5 minutes or until gol den brown. Let coo l . Pat re maining dough evenly around side to 1 /2 inch from top. Pour Cheesecake Filling into p repared pan . Bake i n preheated 400-degree oven for 8 minutes. Reduce o ven temperature to 225 degrees; bake for 1 hour and 20 m inutes longer. Let cool slowl y ; refrigerate until ready to serve. Arrange orange sections on top of ch eesecake. Spoon Cranberry Topping in center of ch eesecake; serve i m mediately. Yiel d : 1 2-1 8 servings.

C H E ESECA K E F I L L I N G 5 8-oz. packages cream cheese, softened 1 3/4 c. sugar 3 tbsp. flour 1 /4 tsp. salt 1 tsp. grated fresh lemon rind 1 tbsp. fresh lemon juice 1 tbsp. grated fresh orange ri n d 1 /4 tsp. vanilla extract 5 eggs 2 egg yolks 1 /4 c. fresh orange j uice C o m bine cheese, sugar, fl our, salt, lemon rind, lemon j u i ce, orange rind and van illa extract in l arge bowl of el ectric m ixer; beat at l ow speed until smooth. Add eggs and egg yol ks, one at a time, beating well after each addition. Stir in orange j u ice.

C RA N B E RRY TOPP I NG 1 c. sugar 1 c. water 4 strips fresh orange rind 2 whole cloves 2 c. fresh cranberries C o m bine sugar, water, orange rind and cl oves in me­ d i u m saucepan; sti r over l ow heat until sugar dissolves.

A d d cranberries; cook over medium heat until cran­ be rries begin to pop. Remove from heat; chill until needed.

Pho tograph for this recipe on page 34.

W I LL IAM PENN'S CHEESECAKE ( Recipe about 200 years old) 1 1 /2 c . all-purpose flour 1 c. butter

4 Ig. eggs 1 tbsp. cold water 3 8 -oz. packages cream cheese, softened 3/4 c. sugar 1 tsp. ground nutmeg 1 tsp. rose extract or 2 tbsp. rose water 1 /2 c. dried currants Pl ace flo u r in bowl ; cut in 1 /2 cup butter. Combine 1 egg and cold water; spri n kl e over fl our m ixture. Stir gently with fork until pastry clings together. Roll out into 1 2-inch circle; l ift onto foil-l ined l O-inch quiche dish. Press to fit d ish ; trim off pastry overhang. Fit piece of waxed paper into pastry shel l ; fil l with beans, rice or broken bread crusts. Bake in preheated 400degree oven for 1 5 minutes. Set aside to cool sligh tly.

Reduce oven temperature to 3 50 degrees. Beat cheese and remaining 1 /2 cu p softened bu tter until fI uffy ; beat in sugar and 3 remaining eggs gradual l y . Sti r in nutmeg, rose extract an d cu rrants. Remove beans and paper; turn cheese m ixtu re into pastry shel l . Bake for 30 m inutes. Turn off oven heat; let cheesecake stand in oven for 1 5 m inutes. Remove; let cool to room temperature. Ch i l l . Lift from d ish with foil ; place on serving plate. Vanilla extract may be su bstituted for rose extract. Place ch eesecake under broiler to brown top, if desired.

This cheesecake was created by G u l ielma Penn, wife of Pennsylvania's founder, wh o never set foot in the colony. Her son brought a handwritten m anuscript of her recipes to Penn 's estate in the 1 700's.

Donna Wagner Homestead Grange, No. 2 75 Roggen, Colorado

BANANA BROW N I ES 2/3 c. shortening 1 1 -1 b box brown sugar 2 eggs, slightly beaten 2 Ig. ripe bananas, mashed 3 1 /2 c. flour 1 tbsp. baking powder 1 tsp. salt 1 tsp. vanilla extract 1 c. chopped nuts 1 6-oz. package butterscotch bits G laze Cream shortening and sugar in bowl; blend in eggs and bananas. Stir in flour, baking powder an d salt, then vani l l a, n uts and bu tterscotch bits. Spoon into greased l O x 1 5-inch baking pan. Bake in preheated 350degree oven for 40 minutes. Remove from oven ; spread with Glaze. Cut into squares while warm.

G LAZE 2 tbsp. mashed banana 1 1 /2 tsp. lemon juice 2 1 /4 to 2 1 /2 c. powdered sugar Mix all ingredients.

Denise Smith Sonora Grange Grinnell, Iowa

Desserts / 1 89 * * * * ******************************** * 1 tsp. baking powder 1 c. sh red ded cocon ut Confectioners' sugar

D E L I CIOUS BROW N I ES 1 /2 c. shortening 4 eggs 1 lb. confectioners' sugar 4 sq . chocolate, melted 1 3 /4 c. flour, sifted 1 /4 tsp. salt 1 tsp. vanilla 1 c. chopped n uts

Blend shortening, peanut bu tter, sugar, salt, eggs an d vanil l a in bowl. Sift flour with baking powder; stir i n to sh ortening mixture. Stir in coconut; spread in greased 8 x 1 2-inch baking pan . Bake in preheated 350-degree oven for 25 to 30 minutes. Cut into strips; rol l i n confectioners' sugar. Yiel d : 2 1 /2 dozen.

Isabelle S. Covington West Suffield Grange, No. 7 9 9 West Suffield, Connecticut

Cream shortening, eggs and sugar together. S tir in re­ maining ingred ients in order listed. Pour into greased 9 x 1 3-inch pan. Bake in preheated 360-degree oven for 25 to 30 minutes or u ntil done.

Mrs. Priscilla Puckey Garrison Hill Grange, No. 49 7 Newcastle, Maine

F ROSTED BROWN IES 2 c. flour 2 c. sugar 1 /2 tsp. salt 1 c. butter 1 /4 c. cocoa 1 c. water 1 /2 c. buttermilk 2 eggs, beaten 1 tsp. soda 1 tsp. van i l l a extract Frosting Mix flour and sugar together. Combine salt, bu tter, cocoa and water in saucepan ; bring to a boil. Pour over fl our mixture; mix wel l . Add m i l k, eggs, soda and va­ nilla; mix well . Pour into greased jel l y roll pan . Bake in preheated 400-degree oven for 20 minutes or until done. Spread Frosting over hot brownies. Cut into sq uares to serve.

F ROST I N G 1 /2 c. butter 1 /4 c. cocoa 6 tbsp. m i l k 1 l b . powdered sugar 1 tsp. vanilla extract 1 c. chopped n uts Com bine butter, cocoa and mil k in saucepan; bring to a boil . Rem ove from heat; stir in sugar, vanil l a extract and nuts. Mix wel l .

Mrs. William Hatfield Kinney Grange, No. 754 Nunica, Michigan

CH EWY PEANUT BUTTER STR I PS 1 /3 c. shortening 1 /2 c. peanut butter 1 c. sugar 1 /4 tsp. salt 2 eggs 1 tsp. vanilla extract 1 c. sifted flour

LUSCIOUS LEMON SQUARES 1 c. soft butter 1 /2 c. powdered sugar 2 1 /4 c. flour Dash of salt 2 c. sugar 4 eggs, beaten 6 tbsp. lemon j u ice Combine butter, powdered sugar, 2 cups fl our and salt in bowl ; m ix wel l . Press mixture into 9 x 1 3-inch pan .

Bake in preheated 350-degree oven for 1 5 minutes or until well browned; cool slightly. Combine remai n i n g fl our and sugar in bowl ; mix in eggs and lemon juice.

Pour onto crust. Bake for 25 minutes l onger or until set. Coo l ; sprin kle with additional powdered sugar.

Cut into 1 1 /2-inch squares.

Mrs. Gordon Krupk e Spring Creek Grange, No. 95 7 Reardan, Washington

CHE RRY D ROP COOK I ES 1 c. l ard 2 c. sugar 2 eggs, beaten 1 tsp. soda 1 c. sour milk 1 c. tart red cherries 1 /2 c. chopped nuts 1 c. raisins Flour 1 tsp. baking powder 1 /2 tsp. cinnamon 1 /2 tsp. nutmeg Cream l ard and sugar in bowl. Add eggs; mix wel l .

Dissolve soda i n sour mil k; stir into sugar mixture.

Add cherries, n uts and raisins; mix wel l . Sift 1 cup fl our with baking powder and spices; stir into sugar mixture. Add enough fl our to make stiff dough ; mix thorough ly. Drop by spoonfuls onto greased baking sheet. Bake in preheated 350-degree oven for about 1 5 minutes or u ntil brown.

Christne Kearne Yucaipa Grange, No. 582 Yucaipa, California

1 90 / Desserts * ****************** * * * * ************** RASPBERRY J AM SQU ARES 1 /2 c. butter 3/4 c. sugar 2 eggs 1 /2 tsp. salt 1 1 /2 c. flour 1 tsp. baking powder

ture; m ix wel l . Drop by spoonfuls on cookie sheet.

Bake in p reh eated 400-degree oven fo r 1 0 to 1 2 min­ utes or u ntil done. One tablespoon grated orange rind may be su bstituted for orange extract. Yiel d : 3 dozen.

Rose M. Lewis Rosedale Grange Bakersfield, California

Raspberry jam

3/4 c. (packed ) brown sugar 1 /2 c. chopped waln uts or coconut Cream butter and sugar in bowl. Beat 1 egg with 1 egg yo l k; stir into c reamed m ixture. Stir in salt, fl ou r and b a king powder. Spread in 9 x 1 3·inch baking pan; sp read l ayer of jam over flour m ixture. Beat remaining egg wh ite un til stiff; beat in b rown sugar. Fold in wal· n u ts; sp read over jam . Bake in preheated 3 50·degree oven for 20 m inutes; cut into squares.

Norma O 'Neal Garrison Hill Grange, No. 49 7 Sheepscott, Maine

BOI LED MOLASSES COOKIES ( Recipe over 1 50 years o l d )

1 c. molasses 2 tsp. soda 2 tsp . salt 1 c. b utter 2/3 c. sugar 2 eggs 1 tsp. ginger 1 tsp. cinnamon 1 tsp. n utmeg 1 tsp. van i lIa extract 5 c. flou r

AM ISH COOK I ES 2 c. ( packed ) brown sugar 1 1 /2 c. butter 2 eggs 5 1 /2 c. flour 1 tsp. salt 1 tsp. soda 3 tsp. baking powder 1 tsp. van illa extract 1 /2 tsp. maple flavoring 1 1 /2 c. m i l k

Pou r molasses i nto saucepan; bring t o a b o i l . A d d soda and salt; l et foam. Pour into bowl. Add butter, sugar, eggs, spices and vanilla; mix wel l . Add fl our; stir until mixed . D rop by spoonfuls onto greased cookie sheet.

Bake in preheated 350·degree oven for 1 0 min utes.

C ream sugar and butter i n bowl. Add eggs; m i x well .

S i ft flou r, salt, soda and baking powder together. M ix flavorings with m il k; add to creamed m ixtu re al ter· n atel y with fl our m ixture. Beat well . D rop by spoon· fu l s onto greased cookie sheet. Bake in p reheated 3 50-degree oven for 1 2 to 1 5 minutes; cool. Frost w i th desired powdered sugar icing flavored with maple fl avoring. Yiel d : 5-6 dozen.

( Recipe 60 to 7 5 years old)

Maxine Patterson Keene Hill Grange, No. 7 602 Millersburg, Ohio

C A R ROT COOKIES 2 c. sifted flour 1 /4 tsp. salt 2 tsp. baking powder 1 c. shortening 3/4 c. sugar 1 c. grated carrots 1 /2 tsp. orange extract 1 egg Sift fl our with salt an d baking powder. Cream sh o rtening and sugar in bowl thorough ly. Add carrots, orange extract and egg; beat well . Stir in fl our m ix·

Mrs. Martha j. West, Lecturer Sterling Grange, No. 53 Clin ton, Massachusett

COCONUT D ROPS 1 /2 c. butter 1 c. sugar 2 eggs 2 c. flour 1 /4 tsp. salt 2 tsp. baking powder 2/3 c. m i l k 1 c. coconut 1 tsp. van illa extract Cream butter, sugar and eggs in bowl. Sift flour, sal t and baking powder together; add to c reamed m ixture alternatel y with m i l k. Add coconut and vanilla; mix wel l . D rop from teaspoon onto greased baking sheet.

Bake in preh eated 3 75·degree oven for 1 5 minutes or until done. Yie l d : 3 dozen.

Edna C. Mashl Quonochontaug Grange, No. 48 Bradford, Rhode Island

CHR ISTMAS ROCKS 1 l b. shelled wal nuts 1 /2 l b . blanched al monds 1 /2 lb. Brazil n uts

Desserts / 1 9 1 * * * * ****************************** * * * G I NG E R PUFFS

2 l b. d ates 1 1 /2 lb. candied cherries 24 slices candied pineapple 2 1 /2 c. sifted flour 1 c. butter 1 1 /2 c. ( packed ) brown sugar 2 eggs, beaten 1 tsp. cin namon 1 tsp. soda 1 1 /2 tsp. vanilla extract

( Recipe 75 years old)

Chop nuts and fruits medium fine; m ix. Stir in 1 /2 cup flour. Cream butter and sugar in bowl ; stir in eggs.

Add remaining flour, cinnamon, soda and van illa; stir until mixed . Add fruit mixture; m ix wel l . Drop by small spoonfuls on greased baking sheet. Bake in pre­ heated 3 50-degree oven u ntil l ight brown. Store in air­ tight con tainer. Yiel d : Over 200 cookies.

Mrs. Roy Plaster Spring Creek Grange, No. 95 7 Reardan, Washington

1 c. shortening 1 c. sugar 3 eggs 1 c. molasses 1 c. warm coffee 4 c. flour 1 tsp. gi nger 1 tsp. cinnamon 1 tsp. salt 2 tsp. soda 1 c. raisins 1 c. chopped nut meats Cream shortening and sugar in bowl ; beat in eggs. A d d mol asses and coffee; mix wel l . Sift flour with spices, salt and soda; stir into molasses mixture. Add raisins and n uts; mix wel l . D rop from teaspoon onto greased baking sheet. Bake in preheated 3 75-degree oven for 1 0 to 1 2 minutes. Yiel d : 4 dozen.

Victoria Maxwell, W.A . C. Chm. Lawrence Grange, No. 93 7 Lindley, New York

DATE AND NUT K I SSES 4 egg whites 1 1 /4 c. sugar 2 c. chopped d ates 1 c. chopped English wal n uts

M I NCEM EAT COO K I ES

Beat egg wh ites in bowl until soft peaks form ; beat until stiff, adding sugar gradually. Fold in dates and waln uts; d rop by spoonfuls onto greased cookie sheet.

Bake in preheated 300-degree oven for 25 to 30 m in­ utes or u ntil l i ghtly browned.

Mrs. Roland J. Byers Wayne Trail Grange A rcanum, Ohio

D ROP COOKIES OF G RANDMA SLACK ( Recipe 1 25 years old)

1 c. shortening 1 1 /2 c. sugar 1 egg, beaten 1 1 /2 tsp. hot water 1 tsp. salt 1 tsp. soda 1 c. (heaping) m incemeat 3 c. flour Cream shorten ing and sugar in bowl; stir in egg. M i x h o t water, salt and soda; stir into egg mixture. A d d mincemeat and flour; m ix well . Drop by spoonfu l s onto greased cookie sheet. Bake in preheated 400degree oven for 1 0 to 1 2 minutes.

Helen Verney Garrison Hill Grange, No. 49 7 Wiscasset, Maine

1 c . sugar 1 /2 c. shortening 1 /4 c. molasses 1 egg 1 tsp. (scant) soda 3/4 c. m i l k 1 /2 c. chopped nuts (opt.)

1 /2 c. raisins 1 /2 tsp. cinnamon 1 /2 tsp. cloves 2 1 /2 c. flour

SUGARL ESS COO K I ES

Cream sugar and shortening in bowl. Add mol asses and egg; m ix wel l . Dissolve soda in m i l k; stir into sugar mixture. Add remaining ingredients; stir until well mixed. Drop by spoonfuls onto greased cookie sheet.

Bake in preheated 350-degree oven for about 1 5 min­ utes or u n til brown .

Madelin D. A ndrews Wife of State Master Sarasota, Florida

1 c. orange marmalade 1 egg 1 /2 c. soft shortening 2 c. sifted flour 1 tsp. soda 1 /4 tsp. salt 1 tsp. vanilla extract 1 /2 c. raisins 1 /2 c. chopped nuts (opt.)

Mix all ingredients in order l isted. Drop by small spoonfuls on greased baking sheet. Bake in preheated 350-degree oven for about 1 2 minutes or until done.

Yiel d : 35-40 cookies.

Mrs. Margueritte E. Freethy Somersworth Grange, No. 264 Somersworth, New Hampshire

1 92 / Desserts * ****************** * * * * ************** M RS. FOX'S OATM EAL COOK I ES ( Recipe over 80 years old) 1 c. lard or butter 2 c. ( packed ) brown sugar 2 or 3 eggs, beaten 3 c. flour 2 c. rolled oats 1 tsp. soda 1 tsp. cinnamon 3/4 c. sou r m i l k 1 c. raisi ns 1 c. chopped n uts 1 tbsp. vanilla extract Cream lard and sugar in bowl . Add eggs; mix well . M ix flo u r, oats, soda and cinnamon; add to sugar mixture alternately with sour m i l k. Add raisins, n uts and va' n i l la; mix well . Drop by spoonfuls onto greased cookie sheet. Bake i n p reheated 3 50·degree oven for about 1 5 minutes or u ntil brown. Yiel d : 5 dozen.

Mrs. L owell Green R ushcreek Grange, No. 7 68 7 Rushsylvania, Ohio

SOFT O RANG E COOKIES 1 c. sugar 1 /2 c. shortening 1 egg 1 /4 c. orange j uice 1 /2 c. m i l k 2 1 /2 c . flour 1 /2 tsp. baking powder 1 /2 tsp. soda 1 /8 tsp. salt Cream sugar and shortening in bowl. Add egg; beat well. Stir in orange juice and m i l k. Add remaining in· gred ients; mix wel l . Drop by spoonfuls onto greased coo kie sheet. Bake in preheated 3 50·degree oven for 1 0 to 1 2 minutes or until l i ghtly browned. Ice while warm with powdered sugar m ixed with orange j u ice, if desired.

Mrs. james Bender Fredericksburg Grange, No. 7 650 Fredericksburg, Texas

PERSIMMON COOKIES 1 /2 c. butter 1 c. sugar 1 c. chopped nuts 1 to 2 c. raisins 1 egg (opt.)

1 c. persi mmon p u l p 2 c. flour 1 tsp. soda 1 /4 to 1 /2 tsp. cinnamon 1 /4 to 1 /2 tsp. nutmeg 1 /4 to 1 /2 tsp. cloves Cream butter and sugar in bowl . Add nuts and raisins; mix wel l. Beat egg; stir in persimmon pulp. Add to

butter m ixture; stir until m ixed. Add remaining ingre· dients; m ix wel l . Drop from teaspoon onto greased baking sheet. Bake in p reheated 3 50·degree oven for 1 0 to 1 5 minutes. Yiel d : 3 d ozen. jo Nachreiner Centerville Grange, No. 79 7 Redding, California

SUN FLOWE R SEED COO K I ES ( Recipe 40 years old) 1 c. shortening 1 c. ( packed ) brown sugar 1 c. white sugar 2 eggs 1 1 /2 c. flour 1 1 /2 c. unsalted sunflower seed 1 /2 tsp. salt 1 tsp . soda 3 c. rolled oats 1 /2 c. chopped waln uts Cream shortening and sugars in bowl ; stir in eggs. Add remaining ingredients; m ix well . Drop by spoonfuls onto greased cookie sheet; press down with fork. Bake i n preheated 3 50·degree oven for 1 0 to 1 2 minutes or until done.

Orpha Geise Waller Road Grange, No. 7 7 7 7 Tacoma, Washington

ANG E L FOOD COO K I ES ( Recipe 50 years old) 1 c. shortening 1 /2 c. (packed) brown sugar 1 /2 c. white sugar 1 egg, beaten 1 /4 tsp. salt 2 c. flour 1 tsp. soda 1 tsp. cream of t artar 1 c. coconut 1 tsp. banana flavoring Cream shortening, brown sugar and wh ite sugar in bowl ; sti r in egg. Sift salt, flour, soda and cream of tartar together. Add to c reamed m ixture; m ix wel l .

Stir in coconut and flavoring. Roll dough into small balls. Dip top into water, then into additional sugar.

Pl ace on greased cookie sheet, sugared side up. Bake in preheated 3 50·degree oven for 1 5 m inutes or u ntil done. Yiel d : 4 dozen.

Willie Mai Griffin Statesville Grange, No. 7 236 Watertown, Tennessee

ALMOND SPI CE COO K I ES ( Reci pe 1 00 years old) 1 1 /2 c. strained honey 3/4 c. shortening

Desserts / 1 93 * * * * ********************************* 2 c . sugar 1 /4 c. fruit j uice G rated rind of 1 orange G rated rind of 1 lemon 2 c. chopped unblanched almonds 1 0 c. cake flour 1 tsp. salt 1 tsp. cinnamon 2 tsp. nutmeg 1 tsp. cloves 4 tsp. baking powder Icing Mix honey and shorten ing in top of dou ble boiler; place over h ot water until shorten ing is melted . Add sugar and ju ice; stir until sugar is d issolved. Pour into large bowl; stir in grated rinds and al monds. Sift re­ maining ingredients together except Icing; stir into honey mixture. Place in refrigerator u ntil chil led. Roll out on floured su rface 1 /8 inch th ick; cut into strips or fancy shapes. Place on greased cookie sheet. Bake in preheated 3 50-degree oven for about 20 minutes or until done. Frost with Icing while warm. Dough may be refrigerated fo r several days before baking. Yiel d : 1 5 dozen .

I C I NG 2 c. confectioners' sugar 1 tbsp. melted butter 3 to 4 tbsp. cream 1 tsp. vanilla extract Combine all ingred ients in bowl ; mix wel l .

Mrs. Doris Spencer, W.A . C. Chm. Mosherville Grange, No. 7 357 jonesville, Michigan

G RAMMY LOWD'S SOU R CREAM COOK I E S 2 eggs 2 c_ sugar 1 /2 tsp. salt 1 c. melted b utter 1 c. sour cream 1 tsp. soda 3 3/4 c. (about) flour Mix eggs, sugar and salt in bowl ; stir in butter. M i x sour cream with soda; stir into sugar mixture_ Stir i n flour. Roll out on floured surface; cut with desired cutter. Place on greased cookie sheet. Bake in pre­ heated 3 7 5 to 400-degree oven for 8 to 1 0 minutes o r until golden brown. May be frozen. Yiel d : 5-6 dozen_ Theda Pease Mt. Cub e Grange, No. 236 Orford, New Hampshire

ICEBOX G I NGER COOKI ES ( Recipe 85 years old) 1 c. Crisco 1 c. sugar 2 eggs 1 c_ molasses 4 c. flour 1 tsp. soda 2 tsp. ginger 1 tsp. salt Cream Crisco and sugar in bowl. Add eggs; mix wel l .

Add molasses; stir unti l mixed. Stir i n remaining ingre­ dients. Shape into 3 or 4 rolls according to size de­ sired; wrap in waxed paper. Refrigerate overn ight.

Sl ice dough ; place on greased cookie sheet. Bake i n preheated 3 75-degree oven for 8 to 1 2 m inutes.

Mrs. Marian Blass Cen tral Grange, No. 7 2 7 6 Coudersport, Pennsylvania

FARMHOUSE COO K I ES ( Recipe 1 25 years o l d ) 1 c. butter 2 c. sugar 2 eggs 1 c. sour cream Vanilla extract to taste 1 /2 tsp. soda 4 tsp. baking powder 4 to 4 1 /2 c. flour Pi nch of salt 3/4 c. chopped nuts

GREEN MOUNTAIN G I NGERSNAPS

Cream butter and sugar in bowl. Add eggs; beat wel l _ Add sour cream and vanilla; stir until mixed. Add re­ maining ingredients; mix wel l . Roll out on flou red board 1 /4 inch thick; cut with large, round cutter or glass. Place on coo kie sheet. May be decorated or sprin kled with sugar and cin namon, if desired. Bake in preheated 350 to 3 75-degree oven for 1 5 minutes or until l ight brown . Yield : 5 dozen.

Ann j . Schroeder Melrose Grange, No. 434 Roseb urg, Oregon

3/4 c. shortening 1 c. sugar 1 /4 c. molasses 1 egg 2 c. flour 2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. cloves 1 tsp. ginger Cream shortening in bowl. Add sugar, m olasses and egg; mix thorough ly. Sift remaining ingredients to­ gether; stir intp creamed mixture. Roll into small bal l s ; dip in additional sugar. Place 2 inches apart o n greased cookie sheet. Bake in preheated 3 75-degree oven for about 1 0 min utes or until done. Yiel d : About 5 dozen.

Florence S. Wye th Blackwater Grange Ando ver, New Hampshire

1 94 / Desserts * ****************** * * * * ************** CO UNTRY RAISIN G I NGERSNAPS 2 c. raisins or currants 2 tbsp. brandy 1 1 /2 c. shorten ing 1 1 /2 c. sugar 2 eggs 1 tbsp. vanilla extract 1 /2 c. molasses 4 c. flour 4 tsp. soda 2 tsp. salt 2 tsp. gi nger 1 /2 tsp. cloves 1 tsp. cinnamon 1 /2 c. wheat germ 1 c. chopped walnuts

1 c. butter 1 egg, beaten 3/4 c. milk 1 tsp. vanilla extract 1 c. raisins or chopped n uts (opt.)

Salad oil Sift first 5 ingred ients together into bowl. Add butter; mix with pastry blender or cut in with 2 knives until consistency of meal . Add egg, m i l k, vanilla and raisins; sti r u ntil mixed. Roll out on flou red board 1 /4 inch th ick; cut with cookie cutter. Heat griddle until d rop of water will dance on surface; oil griddle ligh tly. Place cookies on griddle; cook until golden brown. Turn; cook until brown. Yield: 4 dozen .

Soak raisins in brandy for at least 2 hours. Cream sh ortening and sugar in bowl; stir in eggs, vanilla and m o l asses. Sift flour, soda, salt and spices together; stir into shorteni ng m ixture. Stir in wheat germ, waln uts and undrained raisins; cover. Chill for 1 to 2 hours.

R o l l into 1 -inch balls; roll in additional sugar. Pl ace on greased cookie sheets. Bake i n p reheated 3 50-degree o ve n for 9 to 1 0 minutes or until done. Mixtu re of raisins and currants may be used instead of raisins or c u rrants. Brown sugar, packed, may be su bstituted for sugar. Yield: 9-10 dozen.

Karen Dorrah Humptulips Grange, No. 730 Hoquiam, Washington

CU R RANT COO K I ES

Soften butter in la rge mixing bowl ; blend in oats and sugar. Add flour, soda, cl oves and cinnamon; m ix wel l .

S t i r in cu rrants and milk. Shape into bal ls about 1 inch in diameter. Pl ace 3 inches apart on greased baking sheets. Bake in preheated 3 50-degree oven for 1 2 to 1 5 m inutes or until golden brown. Remove from bak­ i n g sheets; cool . Yield : About 3 dozen.

Mildred Rice, Ceres West Randolph Grange Randolph, Vermont

3 1 /2 c. flour 1 1 /2 tsp. baking powder 1 c. sugar 1 tsp. salt 1 /2 tsp. soda

J O E F ROGG E RS 7 c. flour 1 tbsp. salt 1 tbsp. gi nger 1 tsp. nutmeg 1 tsp. cloves 1 /2 tsp. allspice 1 c. shorteni ng 2 c. sugar 3/4 c. hot water 1 /4 c. rum 2 tsp. soda 2 c. dark molasses Sift fl our, salt, ginger, nutmeg, cloves and al lspice to· gether. Cream shortening and sugar in bowl ; stir in sifted ingred ients. Mix hot water and ru m ; sti r into sugar mixture. Mix soda and m olasses; add to sugar mixtu re. Mix wel l ; ch i l l . Roll out dough on flou red su rface, one-fourth at a time; cut into large circles, using large can with both ends cut out. Lift cookies carefully with spatula onto cookie sheet. Bake in pre­ heated 37 5-degree oven for 1 0 m in utes o r until done.

1 c. butter 3 c. rolled oats 1 c. sugar 3/4 c. sifted flour 1 tsp. soda 1 /2 tsp. ground cloves 1 /2 tsp. cinnamon 1 /2 c. dried currants 1 /4 c. milk

G R I DDLE COO K I ES

L ucille Kellett A tascadero Grange, No. 563 A tascadero, California

Shirley R . Gaspar Be verly Grange, No. 306 Wenham, Massachusetts

LEMON CRACKERS ( Reci pe 1 50 years old) 1 oz. baking ammonia 2 c. m i l k 1 c. lard 2 c. sugar 1 /2 tsp. salt 1 tsp. oil of lemon 3 eggs, well beaten Flour Add ammonia to mil k; stir until d issolved. Set aside.

Cream lard and sugar in -bowl . Add salt, oil of lemon and eggs; m ix well . Add 1 cup flour and ammonia mixture; stir until mixed . Add enough flour to make dough that is not sticky. Roll out on fl oured board

Desserts / 1 95 * * * * ******************************* * * about 1 /8 inch thick; cut in 2-inch squares. Prick with fork; pl ace on a very l igh tly greased baking pan. Bake in preheated 400-degree oven about 9 minutes or until very lightly browned ; cookies will bl ister on top l i ke crackers. Remove from baking sheet; cool. Store in an airtight container. Ammonia and oil of lemon may be purchased at drug store; do not use h ousehold ammonia in recipe.

Mrs. A rchie B. Roberts Pinola Grange L aPorte, Indiana

NU RNBERG LEBKUCHEN 1 c. honey 3/4 c. ( packed) brown sugar 1 egg, beaten 1 tbsp. lemon j uice 1 tsp. grated lemon rind 2 1 /2 c. sifted flour 1 /2 tsp. soda 1 tsp. cinnamon 1 /4 tsp. cloves 1 /2 tsp. allspice 1 /2 tsp. nutmeg 1 /2 c. chopped citron 1 /3 c. chopped almonds Almond halves Citron pieces G laze

1 0 to 1 2 c. flour 1 tbsp . ginger 1 tbsp. cinnamon 1 tsp. cloves 1 tsp. allspice 2 c. sour milk 4 tsp. soda 1 c. chopped nuts Cream lard and sugar in bowl . Add molasses; m ix wel l .

Sift flour with spices. Mix sou r mil k with soda; add t o creamed mixture alternately with fl our m ixture. S t i r i n nuts. Ch ill for 2 to 3 hours. Rol l out o n fl oured su rface; cut with 3-inch cookie cutter. Place o n greased cookie sheet. Bake i n preheated 350-degree oven for about 1 5 minutes. Yield : 5 dozen.

Theresa Siegel Emerald Mound Grange, No. 7 8 7 3 Mascoutah, Illinois

OLD·FASH ION ED ROLLED SUGAR COOK I ES

Pou r honey into saucepan ; bring to a boil. Cool thor­ ough l y . Pour into bowl . Add brown sugar, egg, lemon juice and rind; mix well . Sift flour, soda, cinnamon, cloves, allspice and n utmeg together; stir into honey mixture. Add chopped citron and almonds; m ix well .

Chill overnight. Rol l out on floured surface to about 1 /2-inch thic kness; cut into rectangles 2 1 /2 to 3 1 /2 inches long. Decorate with almond halves and citron pieces; place on greased coo kie sheet. Bake in pre­ heated 350-degree oven for 1 0 minutes or u ntil done.

Brush with Glaze immediately upon removing from oven.

G LAZE

4 c. flour 1 tsp. salt 2 tsp. baking powder 1 tsp . soda 1 c. buttermilk or sour m i l k 1 c. shortening 2 c. sifted sugar 2 eggs 1 tsp. vani l l a extract or orange flavoring Sift flour with salt and baking powder. Dissolve sod a in buttermil k. Cream shortening i n bowl . Add sugar ; mix wel l . Add eggs; beat thorough l y . Add butterm i l k mixtu re alternately with flour m ixture; m ix wel l . S t i r in vanil la; chill thoroughly. Roll o u t on floured su r­ face; cut with cookie cutter. Place on greased coo kie sheet. Bake in preh eated 350 to 400-degree oven for 8 to 1 0 min utes or u ntil done. May add 1 cup cut-u R dates or steamed raisins to dough , if desired.

These cookies took first prize at Ulysses Grange con­ test and at Tom pkins County Pomona Grange in 1 97 5 .

Sarah Nivison Ulysses Grange, No. 4 7 9 Ithaca, New York

1 c. sugar 1 /2 c. water 1 /4 c. powdered sugar Mix sugar an d wate r in saucepan; bring to a boil. Cook to 230 degrees on candy thermometer or u ntil mixtu re spins th read when dropped from spoon. Remove from heat; stir in powdered sugar. Add 2 drops more water and reheat if glaze gets stiff before all cookies are glazed.

Mrs. Bernhardt Seibert Shiloh Valley Grange Belle ville, Illinois

OLD·FASH IONED MOLASSES COO K I ES ( Recipe 65 years old) 2 c. lard 2 c. sugar 4 c. molasses

F RU IT ICE CREAM J uice of 3 lemons 3 oranges, peeled and cut into bite-sized pieces 3 bananas, quartered and sliced 3 c. sugar 2 cans evaporated m i l k 1 No. 2 can crushed pineapple 3 c. m i l k Pinch o f salt Combine all ingredients in freezer container; m ix wel l .

Freeze according to directions.

Mrs. Doris Price Painter Creek Grange, No. 7 923 Kenton, Ohio

1 96 / Desserts * ****************** * * * * ************** Com bine bl ueberries, water, sugar and cornstarch in 1 -quart saucepan. Coo k over medium heat, stirring constantl y, u ntil thickened ; coo k fo r 2 min utes longer.

Sti r in lemon j uice; chill.

Pho tograph for this recipe opposite.

PEACH A LA MODE W ITH CARAM EL BUTTE R SAUCE 8 or 1 6 canned or fresh peach halves, chi lled 2 pt. maple n ut ice cream Caramel B utter Sauce Place 1 o r 2 peach halves in each serving dish ; place a scoop of ice cream in center. Top with Caramel Butter Sauce.

CA RAM E L B UTT E R SAUCE 3/4 c. sugar Dash of salt 1 /2 c. light corn syrup 1 /4 c. b utter 1 c. light cream or half and half 1 /2 tsp. vanilla extract

P I N EAPPLE A LA MODE WITH STRAWBERRY-ALMOND TOPPING 1 fresh pineapple 2 pt. strawberry ice cream Strawberry-Almond Topping S l ice pineapple. Remove rind and core ; cut into pieces.

C h i l l . Divide into 8 serving dishes; add scoop of ice c ream. Top with Strawberry-Almond Topping.

STRAW B E R RY-ALMOND TOP P I NG 1 /3 c. slivered almonds 1 pt. strawberries, sliced 1 /3 c. sugar S pread almonds in shal l o w pan. Bake in p reheated 400-degree oven for 5 to 6 min utes or u ntil toasted.

Place strawberries, sugar and almonds in bowl ; toss u ntil mixed. Ch i!1.

Pho tograph for this recipe above.

CANTALOUPE A LA MODE W ITH B LUEBE RRY SAUCE 1 Ig. cantaloupe 2 pt. vanilla i ce cream Blueberry Sauce

Co mbine sugar, salt, corn syrup, butter and 1 /2 cup cream in 1 1 /2-qu art saucepan. Cook over low heat, stirring frequently, to 250 degrees on candy thermom­ eter or u ntil small amount d ropped into cold water forms hard bal l . Stir in remaining 1 /2 cup cream grad­ ually; cook to 2 1 6 degrees or until small amount forms th read when dropped from spoon. Remove from heat; stir in vanilla. Serve warm.

Ph otograph for this recipe opposite.

FRENCH VAN I L LA I CE CREAM ( Recipe over 1 00 years old) 3 qt. m i l k 6 eggs, l ight Iy beaten 1 1 /2 c. sugar 1 /2 c. cornstarch 1 tsp. salt 3 tbsp. vani lla extract 2 c. cream Pour 1 quart m i l k in heavy saucepan. Combine eggs, sugar, cornstarch and salt. Mix just until well com­ bined. Sti r into m i l k. Cook over low heat until thick, stirring constantly. Remove from heat; cool. Add va­ nil la. Pour into freezing container; add c ream and re­ maining m i l k, m ixing wel l . F reeze according to freezer directions, using 3 parts ice to 1 part salt.

Sl ice cantaloupe into 8 rings; peel and remove seeds.

Place slices on chilled plates; place scoop of ice cream in center. Top with Bl ueberry Sauce.

B L UE B E RRY SAUCE 2 c. fresh b l ueberries 1 /3 c. water 1 /2 c. sugar 1 tbsp. cornstarch 1 tbsp. lemon juice

Mrs. Beatrice Bredbenner Mahoning Grange, No. 2039 Lehighton, Pennsylvania

OLD-FASH IONED VAN I LLA ICE CREAM Milk 6 eggs 3 c. sugar

Desserts / 1 9 7 * * * * ******************************* * * 6 tbsp. (heaping) flour Dash of salt 2 tbsp. vanilla extract Pour 3 quarts m i l k in top of double boiler; place over d i rect heat. Bring to boiling point. Beat eggs thor­ ough l y ; stir in 1 1 /2 cups sugar. Mix well . Pour slowly into hot m i l k, stirring constantly. M ix flou r with a small amount of cold m i l k to make a smooth thin paste. Add to mil k m ixture, stirring constantly; add salt. Coo k over h ot water u ntil m ixture starts to th icken; cook for 20 minutes longer, stirring con­ stantl y. Add remain ing 1 1 /2 cups sugar; m ix wel l . Re­ move from heat; let m ixture cool. Add vanilla extract; refrigerate for at least 2 hours. Pour into ice cream freezer container; add crushed ice and rock salt to b u c ket. Freeze accord ing to freeze r directions. Maple extract may be su bstituted for vanilla extract, adding about 1 cup chopped walnuts to custard before com­ pletely frozen for maple walnut ice cream.

Mrs. Earl Crego Baldwinsville Grange, No . 7 257 Baldwinsville, New York

MAPLE SYRUP ICE CREAM 1 c. Vermont maple syrup 4 eggs, separated 1 pt. whipping cream, whipped Combine syrup and egg yol ks in saucepan ; b ring sl owly to boiling point, stirring constantly. Strain and cool. Add whipped cream to custard, fol d ing in care­ ful l y ; fold in stiffly beaten egg wh ites u ntil j ust com­ bined. Pour into ice cream freezer container; freeze according to freezer instructions.

This recipe was fi rst printed in Westford Ladies Aid Cookbook pu bl ished i n the early 1 900 'So Irene E. A llen, Home Ec. Chm .

Brown 's Fiver Grange, No. 556 Westford, Vermont

NEAPOLITAN SHERBET ( Recipe 40 years old) 1 /2 C . orange juice 1 /2 C. lemon juice 2 c. sugar 3 c . cold m i l k 1 /2 c. mashed bananas 1 c. crushed apricots Combine lemon and orange juices with sugar; add m i l k.

Beat wel l . Add bananas and apricots. Pour into freezer container. F reeze according to freezer instructions.

Yield: 2 quarts.

Mrs. Fred Goeglein Rocksprings Grange, No. 2565 Rocksprings, Texas

RH UBARB SHERBET ( Recipe 30 years old) 3 C. sliced tender young rhubarb 2 c. water

1 1 /2 c. sugar 1 /2 tsp. unflavored gelatin 1 c. pineapple j u i ce Com bine rhubarb and water; cook until tender. Press through sieve; add sugar to j uice. Heat, stirring, u n t i l sugar i s melted. Soften gelatin i n 1 tablesp o o n pineappl e ju ice; stir into mixtu re. Add remaining p i n e ­ apple juice; p o u r into freezer tray. F reeze until p a r­ tially frozen. Place in bowl; beat with rotary beat e r until smooth. Return to tray; freeze until fi rm.

Mrs. Elvin V. Huckins, C. W.A . Chm .

Santa Cruz L ive Oak Grange, No. 503 Santa Cruz, California

APP LE PAN DOWDY 1 c. sugar 1 /4 tsp. salt 1 /2 tsp. cinnamon or nutmeg 6 to 8 sou r apples Grated rind of 1 /2 lemon 2 tsp. lemon juice 1 tbsp. hot water 2 tsp. butter 1 recipe rich 1 -crust pie pastry Combine sugar, salt and cinnamon. Pare, core and c u t apples into eighths; place in deep baking dish. A d d sugar mixture, lemon rind, lemon juice and water; d ot with butter. Cover with pie crust. Bake in preheated 350-degree oven for 1 hour or until apples are ten d e r.

Slow baking gives the apples rich color. May serve w i t h cream, i c e cream or hard sauce.

Dorothy Eller Trentwood Grange, No. 7 05 6 Spokane, Washington

BROWN BETTY ( Reci pe over 50 years old ) 2 C . crumbs from 3-day old bread 3 tbsp. melted b utter 3 or 4 med. apples 1 tbsp. lemon juice 1 /2 tsp. grated lemon peel 1 /2 c. ( packed) brown or white sugar 1 /3 C. hot water Combine bread crumbs and butter in skil let; coo k over low heat u ntil l ightly browned, stirring constantl y .

Place 1 /3 o f the crumbs i n greased baking dish. Pare, core and slice apples; arrange half the apples in layer over crum bs. Sprin kle with half the lemon juice, lemon peel and brown sugar. Add half the remai n i n g crumbs; ,;over with remaining apples, lemon juice, lemon peel and sugar. Top with remaining crum bs.

Pour water over crumbs. Bake i n preheated 375-degree oven for 30 to 40 minutes o r until apples are ten d e r.

May serve warm with second cream or lemon sauce.

Barbara Staples Whitethorn Grange, No. 792 Whitethorn, California

1 98 / Desserts * * ***************** * * * * ************** YANKEE APPLE J OH N ( Recipe 1 00 years old) 6 tart apples, sliced thin 1 /3 c . sugar 3/4 tsp. cinnamon 1 /2 tsp. n utmeg 2 c. sifted flour 3 tsp. baking powder 1 /2 tsp. salt 1 /2 c. shortening 2/3 c. m i l k N utmeg Sauce F i l l greased, shallow baking dish with sl iced apples.

C o m bine sugar and spices; sprinkle over apples. Sift fl our, baking powder and salt together. Cut in shorten­ i n g_ Add m il k ; m ix to form a soft dough . Roll out; fit over apple m ixture. Brush with additional m i l k . Bake i n preheated 425-degree oven for 25 minutes. Serve w ith Nutmeg Sauce.

N UTMEG SAUCE 1 c . sugar 1 /4 tsp. nutmeg 2 tbsp. flour 1 /8 tsp. salt 2 c. boiling water 1 tbsp. b utter 1 tbsp. vinegar Mix sugar, nutmeg, flour and salt together in saucepan.

Add boiling water; stir constantly until blended. Add b u tter; bring to a boil for 5 m i nutes. Stir in vinegar.

Serve hot.

preheated 3 75-degree oven for 35 to 40 m inutes, bast­ ing occasionally du ring baking. Serve h ot with rich m i l k.

Mrs. A re va Haldeman Williamsport Grange, No. 7 8 7 5 Mt. Gilead, Ohio

D E L I CIOUS APR ICOT COBBLER ( Recipe 7 5 years o l d ) 2 c. flour 1 tsp. salt 4 tsp. baking powder 6 tbsp. shortening 2/3 c. m i l k 1 1 /2 qt. stewed apricots 1 3/4 c. sugar 3 tbsp. cornstarch 1 /2 tsp. nutmeg 1 tbsp. butter Combine first 3 ingredients in bowl ; cut in shortening.

Add m i l k; stir until mixed. D rain apricots; reserve liq­ uid. Place apricots in 9 x 1 3-inch ba king dish. Heat reserved juice in saucepan. Add sugar; thic ken with cornstarch . Pour over apricots. Sprinkle with nutmeg; dot with butter. D rop dough by spoonfuls over apricot mixtu re. Bake in preheated 400-degree oven for 20 to 25 mi nutes or u ntil brown ; serve warm. Cream may be poured over cobbler, if desired. Peaches may be used instead of apricots; cinnamon may be su bstituted for nutmeg. Yield: 8 servings.

Mrs. Leonard Leth Fairview Grange, No. 7 78 Buh!, Idaho

Mary Crahan Marble Valley Grange, No. 56 7 Pittsford, Vermont

O L D-FASH ION E D APPLE DUMPLINGS ( Re c i pe 1 03 years old) 6 med. baking apples 2 c. flour 2 1 /2 tsp. baking powder 1 /2 tsp. salt 2/3 c. shortening 1 /2 c. m i l k Cinnamon sugar to taste 2 c. ( packed) brown sugar 2 c. water 1 /4 tsp. cinnamon 1 /4 c. b utter Pare and core apples. Sift flour, baking powder and salt together. Cut in shortening until size of small peas.

S p r i n kle m i l k over m ixture; press together l ightly, w orking dough only enough to hold together. Roll out dough; cut into 6 squares. Pl ace apple on each square.

F i l l cavity with cinnamon sugar. Pat dough arou nd apple to cover, pinching edges together securely. Place 1 inch apart in greased baking pan. Combine brown s ugar, water and cin namon; cook for 5 min utes_ Re­ m o ve from heat; add butter. Pou r over apples. Bake in

BLACKBE RRY DUMPLINGS ( Recipe 6 0 years old) 1 qt. blackberries Sugar 3/4 tsp. salt 1 /2 tsp. lemon extract 1 1 /2 c. flour 1 1 /2 tsp. baking powder 1 /4 tsp. n utmeg 2/3 c. m i l k M i x blackberries, 1 c u p sugar, 1 /4 teaspoon salt an d lemon extract in sq uare baking pan; bring to a boil.

Reduce heat; simmer while preparing dumplings. Sift flour, remaining 1 /2 teaspoon salt, baking powder, 1 tablespoon sugar and n utmeg into bowl . Add mil k; stir until ingredients are just mixed . D rop from teaspoon onto blac kberry m ixture; cover tightly. Cook for 1 5 minutes without removing cover. Pl ace i n serving dishes; serve with additional m i l k and sugar. Yield : 4 servings.

Mrs. Charles Patterson Deemston Grange, NO. 7 3 72 Brownsville, Pennsylvania

Desserts / 1 99 * * * * ******************************** * BLUEBE R RY ROLYPO LY ( Recipe 50 years old) 1 /2 tsp. salt 2 1 /2 tsp . baking powder 2 c. sifted flour 1 /4 c. butter 2/3 c. m i l k Melted b utter BI ueberries 6 tbsp. sugar Sift salt, baking powder and flo u r together into bowl; cut in butter. Add mil k all at once; stir u ntil flo u r is dampened and pastry forms bal l . Turn out on floured board; knead for 30 seconds. Roll out 1 /4 inch thick; brush with melted butter. Cover with bl ueberries; sprin kle with sugar. Roll as for jelly rol l ; place in but­ tered pan, seam side down. Brush with melted b-ll tter.

Bake in preheated 400 to 4S0-degree oven for 20 to 30 min utes; serve hot. Yiel d : 6 servings.

SAUCE 1 c. b l ueberries 1 c. water 1 tbsp. flo ur 1 /2 c. sugar 1 /4 tsp. salt Dash of cloves 2 tsp. butter 2 tbsp. lemon juice Place bl ueberries in saucepan ; add water. Bring to a

boil ; coo k for 3 minutes. Stir in flour, sugar, salt and cloves; coo k until thick. Add butter and lemon j u ice.

Serve with bl ueberry rol l . Yiel d : 1 1 /2 cups.

Octa via J. Stearns Wilmo t Grange, No. 309 Danbury, New Hampshire

CREME BLEU 1 c. heavy cream 1 /2 c. m i l k 1 /2 c . sugar Dash of salt 1 env. unflavored gelatin 1 /4 c. cold water 1 c. sour cream 1 /2 tsp. almond flavoring 1 1 /2 c. fresh b l ueberries Combine heavy cream, m i l k , sugar and salt in sau c e­ pan; cook, stirring, over low heat until sugar is d is­ solved. Remove from heat. Soften gelatin in col d water; stir into c ream m ixture u ntil dissolved. A d d sour cream ; beat with a rotary beater unti l thorough l y blended and smooth . Add flavoring; stir i n bl ueberries gently, being careful not to c rush them. Pour mixtu re into wet individual molds. Chill until firm. Loosen from molds with hot spatula and by rubbing bottom of molds with hot towel. Unmold. Yiel d : 6 to 9 i n d i­ vidual servings, depending on size of molds.

Pho tograph for this recipe below.

200 / Desserts * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ** Spoon raspberries over crust; sprin kle with wal nuts.

Beat eggs with sugar in small m ixing bowl until light and fl uffy . Add salt, remaining 1 /4 cup flour, baking powder and vanilla; blend well . Pour over walnuts_ Bake in preheated 3 50-degree oven for 30 to 35 min­ utes o r until golden brown; cool. Cut into squares; serve with wh ipped cream and Raspberry Sauce.

BANANA FRITTERS 1 c. flour 1 1 /2 tsp. baking powder 1 /4 tsp. salt 3 tbsp. confectioners' sugar 1 /3 c. milk 1 egg 2 c. sliced bananas

RASP B E R RY SAUCE

S i ft flour, baking powder, salt and sugar together into b o w l ; stir in milk gradually. Beat until smooth. Add egg; beat wel l . Dip bananas in batter. Fry in shallow fat or oil at 3 75 degrees u ntil l ightly browned; drain on absorbent paper. Sprinkle with additional confec­ tioners' sugar; serve hot with sauce or whipped cream.

A pples, peaches or pineapple may be substituted for bananas. Yield: 4 servings.

1 /2 c. water 1 /2 c. sugar 2 tbsp. cornstarch 1 tbsp. lemon j uice Com bine water, reserved raspberry liquid, sugar an d cornstarch in saucepan. Cook, stirring constantly, until thickened and clear. Stir i n lemon j uice; cool.

Mrs. Dennis Fiess Spring Creek Grange, No. 957 Edwall, Washington

Pearl Estabro ok, O verseer Bolton Grange, No. 7 42 Bolton, Massachusetts

G RAN DMOTH E R 'S PEACH COBBLER

RASPBE R RY SHORTCAKE

SI iced peaches 2 c. flour 1 /2 tsp. salt 4 tsp. baking powder 1 /2 c. shorteni ng 2 eggs, beaten 2/3 c. peach j u i ce

Sugar 1 1 /2 tsp. baking powder 1 /4 tsp. soda 1 1 /2 c. sifted flour 1 /2 tsp. salt 1 /3 c. butter 1 /2 to 2/3 c. milk 3 c. fresh or frozen raspberries 1 c. sour or heavy cream S i ft 2 tablespoons sugar with next 4 ingredients into b o w l ; blend in butter. Add enough m i l k to make soft d ough. Press into well-buttered 8 x 1 2-inch baking d i sh . Spread raspberries evenly over dough. Sprin kle w i t h 1 cup sugar; pour cream over top. Bake in pre­ h e ated 3 75-degree oven for 40 to 45 minutes or until d one; serve warm.

Grace Palm Dalbo Grange, No. 670 Dalbo, Minnesota

RASPBE RRY-WALN UT TORTE 1 1 /4 c. flour 1 /3 c. powdered sugar 1 /2 c_ soft butter 1 1 0-oz. package frozen red raspberries, thawed 3/4 c. chopped walnuts 2 eggs 1 c. sugar 1 /2 tsp. salt 1 /2 tsp. b aking powder 1 tsp. vanilla extract Raspberry Sauce

Cover bottom of square baking pan with peaches_ Place in p reheated 3 50-degree oven while preparing batter. Mix remaining ingredients in bowl ; drop by spoonfuls over peaches. Bake for about 30 min utes or until brown. Yiel d : 6 servings.

Jane Woodbury Hooksett Grange, No. 748 Manchester, New Hampshire

Q U I CK CHERRY COBBLER 1 1 /2 c. pitted cherries 1 1 /2 c . sugar 1 c. flour Pi nch of salt 1 tsp. baking powder 1 /2 c. milk 2 tbsp. soft butter Coo k cherries and 3 /4 cup sugar in saucepan until cherries are tender. Sift flour, remaining 3 /4 cup sugar, salt and baking powder together into bowl. Add m i l k and butter; beat w e l l . P o u r boiling cherry mixture into sq uare baking pan ; pour batter over cherries. Bake in preheated 3 50-degree oven fo r 3 0 min utes. Any fruit may be substituted for cherries.

Combine 1 cup flour, powdered sugar and butter i n b o wl ; blend wel l . Press mixtu re into bottom o f 1 3 x 9-inch pan_ Bake in preheated 3 50-degree oven for 1 5 minutes; cool. D rain raspberries; reserve liquid.

Mrs. J . A. Kennedy Oregon Trail Grange, No. 84 Casper, Wyoming

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Recipe on page 1 59.

Recipes on pages 1 66 and 1 8 1.

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Desserts / 205 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ** * *

CREAM PUFFS

F RESH RHUBARB ROLL

( Recipe about 70 years old)

2 c. sugar 1 1 /2 c. water 3 c. flour 3 tsp. baking powder 1 /2 tsp. salt 1 /3 c. shorten i ng 1 c. m i l k 3 tbsp. melted butter 3 c. cut rhubarb Sauce

1 c. water 1 /2 c. butter 1 c. flour 4 eggs Whipped cream Powdered sugar

Com bine 1 1 /2 c u ps sugar and water in saucepan; cook for 5 m i nutes. Pour i nto greased oblong baking pan.

Sift flour, baking powder, salt and remaining sugar together into bowl; cut in shortening. Add m i l k; stir l ightly. Knead on floured board; roll out i nto 1 2-inch square. Brush with melted butter. Spread rhubarb over dough ; roll as for jelly roll . Cut into 1 1 /2'inch slices; place in syrup in pan. Bake in preheated 400-degree oven for 40 m i nutes, basting with Sauce occasionally.

Yield : 8 servings.

Heat water and butter in saucepan until water boi l s and butter melts. Add flour a l l at one time; stir vigor­ ously until dough forms a ball in center of pan. Re­ move from heat; let stand for 5 m i nutes. Add eggs, one at a time, beating wel l after each addition. D ro p b y heaping tablespoonfuls onto buttered baking sheet 2 inches apart. Bake in preheated 3 50-degree oven for 30 m inutes or until done . .Cut a slit in each puff; fil l with whipped cream. Sift powdered sugar over tops.

Yield: 1 8 servings.

Ellen A dams Crescent Grange, No. 7 3 6 Broomfield, Colorado

SAUCE 1 c. cut rhubarb 1 /2 c. sugar 2/3 c. water Drop of red food coloring

OLD-FASH IONED PIE CRUST ( Reci pe 50 years old)

Mix all ingredients in saucepan; cook u ntil rhu barb is tender.

Mrs. Max Bailey Wife of State Master Delia, Kansas

A ll fruits for jelly making should be gath­

3 c. flour 1 tsp. salt 1 c. (heaping) shortening 1 egg 3 tbsp. water 2 tsp. vinegar Sift flour and salt together; cut in shortening until m ixture resembles coarse cru mbs. Beat egg slightly.

Add water and vinegar; mix wel l . Add to flour m ix­ ture; m ix wel l . Form into 2 balls on l i gh tly floured board. Roll out to make 2 pie crusts.

ered ju s t b e fore th ey are fully rip e and on a

Mrs. Forrest Clymer Sugar Grove Grange, No. 2044 Newton, Iowa

dry day.

SH IRLEY'S BAKED RH UBARB

EGG YOLK PASTRY 5 c. sifted flour

4 tsp. sugar

4 c. cut r hubarb 3/4 c. flour 1 1 /2 to 2 c. sugar 1 tsp. cinnamon 1 /2 c. butter

1 /2 tsp. salt 1 /2 tsp. baking powder 1 1 /2 c. lard 2 egg yolks

Place rhubarb in greased 8·inch square baking pan. Mix flour, sugar, c innamon and butter; spoon over rhu· barb. Bake in preheated 3 50-degree oven for 45 min· utes; top with whipped cream, i f desired.

Shirley King Mountain Home Grange, No. 285 Princeton, Idaho

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Recipe on page 7 78.

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Recipe on page 2 7 4.

Combine dry ingredients; cut in lard until m ixture re­ sembles coarse crumbs. Place egg yol ks i n measuring cup; mix with fork until smooth. Blend i n enough col d water to make a scant cupful. Sprin kle gradually over dry i ngredients; toss with fork to make a soft dough.

Rol l out on floured board. Dough may be frozen and used as needed. Yield: Pastry for three 9·inch 2-crust pies.

Mrs. Gordon Tate Mica Flats Grange, No. 436 Coeur d 'Alene, Idaho

206 / Desserts * * ***************** * * * * ************** O L D-FASH IONED APPLE P I E ( Recipe 1 0 3 years old) 6 c. sliced peeled apples 2 tbsp. cornstarch 1 c. sugar Pastry for one 9-inch 2-crust pie 1 tsp. n utmeg or cinnamo n Com bine apples, 1 tablespoon cornstarch and sugar; mix wel l . Cover; refrigerate overnight. Drain apples; reserve juice. Line 9-inch pie pan with pastry ; arrange apples in pastry. Cover with top crust; seal pastry edges together. Make 3 sl its in top crust. Bake in pre­ h eated 425-degree oven for 50 m inutes or until apples are done. Add enough water to reserved j uice to meas­ u re 1 cup liquid. Com bine liquid, nutmeg and remain­ i ng 1 tablespoon cornstarch i n saucepan; bring to a boil. Boil for several min utes to thicken. Remove pie from oven; pour hot juice into sl its in crust. Let coo l .

Mrs. George Hein Spring Creek Grange, No. 95 7 Reardan, Washington

PRIZEW I NN ING APP LE P I E ( Recipe over 50 years old) 2 c . flour Salt 2/3 c. plus 2 tbsp. shortening 1 /4 c. cold water 5 or 6 apples, pared and sliced 1 tsp. lemon juice Sugar 1 /4 tsp. n utmeg 1 tsp. butter Milk Mix flour a n d 1 teaspoon salt together; c u t in shorten­ i n g until m ixture resembles coarse crum bs. Mix in water until pastry clings together. Divide in half. Roll out h al f the pastry on floured board; place in pie pan.

R o l l out remaining half for top crust. Place apple slices in pie crust; sprinkle with lemon j uice. Sprin kle 2/3 c u p sugar, nutmeg and a dash of salt over top; dot w ith butter. Cover with top crust; press edges to­ gether. Brush top crust with m i l k ; sprinkle with sugar.

B ake in preheated 400-degree oven for 1 0 m inutes.

Reduce oven temperature to 3 5 0 degrees; bake for 45 m i n u tes longer or until done.

T h is pie won first prize at the Washington County Pomona Fair in August 1 974 and at the Narragansett G range N u m ber 1 Fair in J une 1 975.

Ethel Rosenbalm, W.A . C. Narragansett Grange, No. 7 Wakefield, Rhode Island

BACK TO NATURE P I E 2 tbsp. b utter 1 /2 c. ( packed) brown sugar

2 eggs 2 tbsp. flour 1 c. dark corn syrup 1 /4 tsp. salt 1 tsp. vanilla 1 unbaked pie crust 1 c. h ickory nuts Cream butter and brown sugar together. Add eggs, flour, syrup, salt and van illa; beat wel l , using electric mixer. Pour into pie crust; sprinkle hickory nuts over top. Bake in preheated 450-degree oven for 1 0 min· utes. Reduce oven temperature to 350 degrees; bake for 20 to 25 m inutes longer or until done.

Mrs. William B. Brown Whetstone Grange, No. 2628 Bucyrus, Ohio

BLUEBERRY-APRICOT P I E 2 c . b lueberries 2 c . halved pitted fresh apricots 1 1 /4 c. sugar 3 tbsp. quick-cooking tapioca 1 /2 tsp. cinnamon 1 /4 tsp. salt Pastry for one 2-crust pie 2 tbsp. butter Combine blueberries, apricots, sugar, tapioca, cinna­ mon and salt in l arge bowl ; toss ligh tly to m ix. Line pie pan with pastry; pour in fruit m ixture. Dot with butter. Cover with top crust; seal pastry edges to­ gether. Bake in preheated 425-degree oven for 40 m in­ u tes or until done. One 1 -pound 1 4-ounce can apricot halves, drained, m ay be su bstituted for fresh apricots; reduce sugar m easurement to 1 cup.

Rita P. A rmstrong Nute Ridge Grange, No. 3 7 6 Farmington, New Hampshire

BLUEBE RRY-BANANA P I E 1 can b lueberries 2 1 /2 tbsp. cornstarch 1 /2 c. sugar 2 tbsp. butter 2 tbsp. lemon juice 1 baked 9-i n. pie shell 2 bananas, sliced crosswise 1 c. heavy cream, whipped Drain bl ueberries; reserve juice. Mix cornstarch and sugar together i n saucepan; stir i n reserved juice. Cook until thick, stirring constantly. Remove from heat; add butter and lemon juice. Stir i n blueberries carefu l l y ; let cool. Line p i e shel l with sliced bananas; p o u r blue­ berry mixture over bananas. Refrige rate unti l thor­ ough ly chil led. Spread wh ipped cream over top before serving.

Mrs. A n thony W. Salerno Centre Grange, No. 7 7 Wilmington, Delaware

Desserts / 207 * * * * ******************************* * * SCHNITZ P I E ( Recipe over 1 00 years old) 1 lb. schnitz (dried sour apples) 1 qt. cold water 2 tsp . cinnamon 2 c. sugar J uice and grated rind of 1 orange Pastry for two 8-inch 2·crust pies Com bine schnitz and water i n saucepan ; cook to a soft pulp. Add cinnamon, sugar, orange juice and grated orange rind ; mix well . Let stand until cool. Line two 8-inch pie pans with pastry ; fil l with schnitz m ix­ ture. Place top crusts over sch nitz m ixture; seal and flute edges. Cut several sl its in center of each top crust. Bake in preheated 425-degree oven for 1 0 m in­ utes. Reduce oven tem perature to 3 50 degrees; bake for 30 minutes longer or until done.

Mrs. James E. Werner Gouglersvil/e Grange, No. 7 743 Wernersville, Pennsylvania

APPLE-M I NCEMEAT P I E All-purpose flour 1 /4 tsp. salt

3 tbsp. b utter 2 tbsp. lard 3 to 4 tbsp. milk 4 c. peeled sliced cooking apples 2 c. prepared mincemeat 1 c. sour cream 2 tbsp. confectioners' sugar 1 tbsp. grated orange rind Com bine 1 cup flour and salt in bowl ; cut in butter and lard u ntil m ixture resembles small peas. Spri n k l e mil k over flour m ixture, 1 tablespoon a t a time ' m ix­ ing l ightly with fork after each addition. Gath er u p dough with fingers; shape into ball . Place o n l ight l y floured surface ; flatten sl ightly. Roll out 1 /8 i n c h th ick i nto circle 1 i nch larger than diameter o f 9-in c h p � e pl ate. Fold circle in half over rol l ing p i n ; l ift o n t o pie plate. Fold extra dough over; build u p o n rim o f pie plate. Flute edge. Com bi ne apples and 2 tab l e­ spoons flour in bowl ; turn into crust. Top with m i n ce­ meat. Bake in preheated 400-degree oven for 35 to 40 minutes; remove from oven. Blend sour cream with confectioners' sugar and orange rind in small bow l .

P � ace dollops of sour cream mixture around edge o f pie; return t o oven for 3 to 4 min utes t o set toppi n g.

Photograph for this recipe belo w_

208 / Desserts * ****************** * * * * ******* ******* Com bine 1 /2 cup sugar, flour, salt and mace in 2-quart saucepan; stir in m i l k gradually. Cook over medium heat, stirring constantly, until thickened ; cook for 2 minutes longer. Blend small amount of hot mixture into sl ightly beaten egg yolks; stir back into hot mix­ ture. Cook fo r 1 minute ; stir in vanilla. Cover; cool thoroughly. Beat egg whites in small mixing bowl until soft peaks for m ; beat in 2 tablespoons sugar. Fold into mil k mixture; fol d in whipped cream. Chill. Parfaits may be made by spooning about 1 /3 cup Foamy Cus­ tard into each of 6 parfait glasses; top with strawber­ ries. Repeat with custard and strawberries.

Pho tograph for this recipe opposite.

STRAWBER RY SHORTCAKE 2 c . flour 1 /2 tsp. salt 2 tbsp. sugar 4 tsp. baking powder 3 tbsp. shortening 3/4 c. milk B utter 4 c. sweetened crushed strawberries

FOAMY CUSTARD STRAWBERRY SHORTCAKE 2 c. sifted all·purpose flour 1 /4 c. sugar 1 tbsp. baking powder 1 /2 tsp. salt 1 /2 c. butter 3/4 c. milk Foamy Custard Sweetened sliced strawberries S i ft flour, sugar, baking powder and salt together into bowl. Cut in butter until m ixture resem bles coarse m eal . Add m i l k all at once; stir until dough holds to­ gether. Turn out onto lightly floured surface; knead gently for about 1 0 times. Pat or roll dough about 1 /2 i n ch thick; cut out 8 biscuits from dough with floured 2 3 /4-inch round cutter. Place on baking sheet; brush tops with additional m i l k. Bake in preheated 450degree oven for 1 0 to 1 5 minutes. Split shortcakes; pl ace bottom halves in serving dishes. Spoon about 1 /4 c u p Foamy Custard and sweetened sliced strawberries over each bottom half. Replace shortcake tops; place 1 /4 cup Foamy Custard and strawberries over each top .

F O AMY CUSTA RD Sugar 2 tbsp. all -purpose flour 1 /4 tsp. salt 1 /4 tsp. mace 1 1 /2 c. milk 2 eggs, separated 1 tsp. vanilla extract 1 /2 c. whipping cream, whipped

Sift fi rst 4 ingredients together into bowl ; cut in short­ ening. Add m i l k ; mix wel l . Press into greased, deep layer pan. Bake in preheated 400 to 450-degree oven for 25 to 30 minutes or u ntil done. Cut in half cross­ wise; spread with butter. Spread strawberries between and on top of layers. Yield : 4-6 servings.

Mrs. Ruth A . Nixon Vincentown Grange, No. 6 7 Vincentown, New Jersey

APRICREAM P I E ( Recipe 25 years old) 1 tbsp. gelatin 1 /4 c. cold water 3 eggs, separated 1 c. ( packed) brown sugar 1 /2 tsp. salt 1 1 /2 c. apricot pulp 1 tbsp. lemon juice 2 tbsp. sugar 1 /2 c. heavy cream, whipped 1 baked pie shell Soften gelatin in water. Com bine egg yol ks, brown sugar, salt, apricot p u l p and lemon juice in saucepan ; cook over low heat until thick, stirring constantly.

Add gelatin; chill until firm. Beat egg whites with sugar until stiff. Fold egg whites and whipped cream into apricot m ixture. Pour into pie shell . Chill until ready to use. Top with additional whipped cream, if desired.

Lois Lettow Whitethorn Grange, No. 792 Whitethorn, California

Desserts / 209 * * * * ********************************* DELICIOUS BUTTERSCOTCH PIE F I L L I NG

BRANT P I E ( Reci pe 1 1 9 years old)

-

Pastry for two 2-crust pies 2 c_ chopped cranberries 2 c_ sugar 1 c. chopped raisins 1 c. cold water Salt to taste (opt.)

Butter (opt.)

Line 2 pie pans with pastry. Roll out remaining pastry for top crusts; cut into strips for latticing. Com bine cranberries, sugar, raisins, cold water and salt; m ix wel l . Spoon fil l ing into 2 pie pans. Dot with butter.

Arrange lattice strips over top; seal pastry edges to­ gether. Bake in preheated 3 50-degree oven until done_ Cecelia Kihl Stafford Grange, No. 7 Stafford Springs, Connecticut

G RANDMOTHE R'S BUTTE RM I L K P I E ( Recipe 1 00 years old) 1 c. sugar 1 tsp. flour 1 /2 tsp. salt 2 eggs 1 /2 tsp. lemon extract 2 c. buttermil k 1 unbaked p i e shell Combine sugar, flour and salt. Add eggs, lemon extract and buttermil k; m ix wel l. Pour into pie shell . Bake i n preheated 400-degree oven for about 30 minutes or until fil l ing is set.

Priscilla Savage Sebasticook Grange, No. 306 Pittsfield, Maine

LEMONY BUTTE RMILK P I E

( Recipe over 40 years old)

3 tbsp. butter 1 1 /2 c. ( packed) brown sugar 3/4 c. boiling water 3 egg yolks 1 1 /2 c. milk 6 tbsp. flour 3/8 tsp. salt 1 baked pastry shell 1 recipe meringue Melt butter in skil let. Stir in sugar; cook until sugar is dissolved and caramelized, stirring constantly. Stir i n water grad ually. Beat e gg yol ks. Sti r a small amount o f m i l k into flour u ntil smooth ; stir i n remaining m i l k .

Stir i n egg yolks. Add salt; pour slowly into sugar m ixture, stirring constantly. Cook until thick. L e t cool. Pour into pastry shell . Spread meringue over top, sealing to crust. Bake in preheated 400-degree oven until browned.

Jeannette Lewis, W.A . Dir. Ohio State Grange Lebanon, Ohio

CALVIN COO L I DG E 'S CUSTARD P I E 2 I g . eggs 3/4 c. sugar 1 tbsp. (rounded) flour 1 /2 tsp. salt 3 c. boiling milk Nutmeg to taste 1 unbaked pie shell Beat eggs. Add sugar, flour and salt; mix well. Stir in boiling m il k; sprin kle with nutmeg. Pour into pie she l l _ Bake in preheated 400-degree oven for 1 5 minutes_ Reduce oven tem perature to 325 degrees; bake for 1 5 minutes l onger or u ntil knife i nserted in center comes out clean.

Hazel Washburn Tally-Ho Grange St. Petersburg, Florida

( Reci pe over 50 years old) Sugar 1 tbsp. flour 1 /2 tbsp. butter 1 c. b utter m i l k 1 tsp. lemon flavoring 1 /8 tsp. salt 1 tbsp. lemon j uice 2 eggs, separated 1 u nbaked 9-in. pastry shell Com bine 2/3 cup sugar, flour and butter. Add butter­ m i l k, lemon flavoring, salt, lemon j uice and slightly beaten egg yol ks; mix thoroughly. Pour into pastry shell. Bake in preheated 425-degree oven until knife inserted in center comes out clean. Beat egg wh ites and 2 tablespoons sugar together until stiff peaks form; spread over top of pie to edge. Bake at 350 degrees for 20 m inutes or until meringue is golden.

Wanda L akey Eagle Valley Grange, No. 656 Richland, Oregon

COTTAGE CHEESE P I E ( Recipe 5 0 years old) 2 c. cottage cheese 4 tbsp. flour 1 c. sugar 2 eggs, separated 2 c. milk 1 tsp. vanilla 1 unbaked 9-in. pie shell Mix cheese, flour, sugar and egg yol ks together. Add m i l k and vanilla; m ix wel l . Fold in stiffly beaten egg whites. Pour into pie shell . Bake in preheated 400degree oven for 1 0 m inutes. Reduce oven temperature to 350 degrees; bake for 30 minutes longer or until firm.

Mrs. Merrill Fellman Chalfont Grange, No. 7 545 Chalfont, Pennsylvania

2 1 0 / Desserts * ****************** * * * * ************** B UTTE RSCOTCH M E RI NG U E P I E ( Recipe over 50 years old) 3 eggs, separated 1 1 /2 c. (packed) brown sugar 5 tbsp . flour Salt 2 c. m i l k Vani l la extract 2 tbsp. butter 1 baked pie shell 1 /8 tsp. cream of tartar 6 tbsp. sugar Beat egg yol ks, brown sugar, flour, 1 /2 teaspoon salt and m i l k together until smooth. Pou r in saucepan ; cook until thick, stirring constantly. Add 2 teaspoons vani l l a extract and butter; m ix wel l . Pour in pie she l l .

B e at egg whites until stiff; beat in cream o f tartar, sugar, 1 /2 teaspoon vanilla and several grains of salt.

S p read over pie fil ling. Bake in preheated 400-degree oven until browned.

Mrs. Walter Canode East Union Grange, No. 2397 Apple Creek, Ohio

CHESS PIES ( Recipe 7 5 years o l d ) 3 c . flour 1 tsp. salt 1 1 /2 c. shorteni ng 3 eggs 3 tbsp. vinegar 3 tbsp. col d water 1 /2 c. butter 1 c. sugar J ui ce and grated rind of 1 lemon 1 c. d ried currants 1 c. coarsely chopped walnuts Combine flour and salt in mixing bowl; cut in shorten­ i n g until m ixture resembles coarse crumbs. Beat 1 egg, v i negar and cold water together; mix lightly i nto flour m ixture until pastry forms a ball . Roll out as for pie crust. Cut into circles; fit into 36 smal l tart pans or m uffin tins. Wrap remaining pastry securely for future use. Cream butter and sugar together. Add remaining 2 eggs; beat wel l . Stir iii lemon juice, lemon rind, cur­ rants and walnuts; mix wel l . Pl ace 1 rounded teaspoon fill ing in each tart shell . Bake in preheated 3 50-degree oven for 25 m inutes or until l ight brown and bubbly.

Ella Nichols Skagit Valley Grange, No. 620 Woolley, Washington

G E RMAN CHOCOLATE P I E 1 1 /2 c. sugar 2 tbsp. flour 3 tbsp. cocoa

2 eggs, beaten 1 /2 c. butter, melted 1 1 /4 c. evapo rated milk 1 /4 c. water

3/4 c. chopped pecans 1 /2 c. coconut 1 u nbaked pie shell Com bine sugar, flour and cocoa; stir in eggs and but­ ter. Add milk, water, pecans and coco nut; m ix wel l .

Pour i nto pie shell . Bake i n preheated 350-degree oven for 30 minutes or until set.

Pency H. Eades Iron Bridge Grange Blackstone, Virginia

BLACK BOTTOM P I E 1 tbsp. unflavored gelatin 3/4 c. sugar 4 tsp. cornstarch 2 c. rich milk, scalded 4 egg yol ks, beaten 1 1 /2 oz. chocolate, melted 1 /2 tsp. vani lla extract 1 baked 9-in. deep crumb crust or pastry crust 3 egg whites 1 /4 tsp. salt 1 /4 tsp. cream of tartar 1 tbsp. rum 1 c. w h ipping cream 2 tbsp. confectioners' sugar 1 /2 oz. shaved chocolate

Soften gelatin in 1 /4 cup cold water. Combine 1 /2 cup sugar and cornstarch ; stir into m i l k until d issolved. Stir a small amount of hot m i l k into egg yol ks, mixing wel l ; stir egg yolks into hot m ilk. Cook over hot water for 20 m i nutes or until c ustard is thick, stirring occa­ sionally. Remove 1 cup custard; blend in melted choc­ olate. Let cool. Stir in vanilla; spread in pie shell. Stir softened gelatin into remaining hot custard until dis­ solved; let cool. Do not let custard set. Beat egg whites until soft peaks fo rm. Add salt, cream of tartar and 1 /4 cup sugar slowly, beating constantl y ; beat until stiff peaks form. Fold egg whites carefully i nto cus­ tard; stir in rum. Pou r over chocolate custard in pie shel l ; chill until set. Whip cream until almost stiff_ Add confectioners' sugar; whip until stiff. Spread wh ipped cream over top of pie; sprin kle with shaved chocolate.

Hazel Fox Sterling Grange, No. 53 Clinton, Massachusetts

CHOCOLATE FUDGE P I E 1 env. unflavored gelatin 2 tbsp. sugar 1 /4 tsp. salt 2 eggs, separated 1 c. milk 1 c. Smucker's chocolate fudge topping 1 /2 tsp. vani l la extract 1 c. whipping cream, w h i pped 1 baked 9-i n. pie she l l

Desserts / 2 1 1 * * * * ************ ******************* * *

Mix gelatin, 1 tablespoon sugar and salt i n med i u m saucepan. Beat egg yol ks w i t h m i l k a n d chocolate fudge toppi ng; stir into gelatin m ixtu re. Cook over low heat, stirring constantly, for 6 to 8 minutes or until gelatin d issolves. Remove from heat; stir in vani ll a.

Chi l l , stirring occasionall y , until m ixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry. Add remaining 1 tablespoon sugar; beat until very stiff. Fold 1 /4 the egg wh ites into chocolate m ixture, then fold in whipped cream and rem aining egg wh ites gently. Pour into pie shel l ; chi l l until firm. Garnish with additional whipped cream and chocolate fudge topping.

lemon ju ice. Cook over low heat until thick and clear, stirring constantly. Add cherries; cook for 3 m i n u te s longer. Let coo l ; sti r in al mond extract. Pour i nto p i e shell. Bake in p reheated 450·degree oven for 1 0 m i n· utes. Reduce oven temperature to 400 degrees; bake for 1 0 to 1 5 m inutes longer or u ntil done. Cool o n rack. Pie fil l i ng will thicken as i t cools. Spread wh i pped cream over top before serving. A pastry lat· tice top c rust may be used, if desired. Th ree and o n e­ half tablespoons cornstarch or 1 /3 cup flour m ay be su bstituted for tapioca.

Grethel Capen, C. W.A . Sec. A merican River Grange, No. 7 72 R ancho Cordo va, California

Photograph for this recipe above.

D E L I C IOUS CHERRY P I E 2 No. 2 cans tart cherries 1 c. sugar 2 tbsp. tapioca 1 tbsp. cornstarch 1 /4 tsp. salt 1 /8 tsp. cloves 1 /4 tsp. cinnamon 1 /4 tsp. red food coloring (opt.)

1 tsp. lemon juice 1 /2 tsp. almond extract 1 unbaked 9·in. pie shell Whipped cream Drain cherries; reserve 1 cup j uice. Com bine sugar, tap· ioca, cornstarch, salt, cloves and cinnamon in sauce· pan; sti r in reserved juice. Add food coloring and

IMPOSSI BLE PI E 1 /2 c. flour 1 1 /2 c . sugar 1 /4 c. melted butter 4 eggs, well beaten 2 c. m i l k 1 t s p . vanilla 1 7 -oz. package coconut Com bi ne floyr and sugar. Add butter, eggs, m i l k and vanilla; mix wel l . Stir in coconut; pour i nto greased 1 0-inch pie pan. Bake in preheated 3 50-degree oven for 45 m i nutes or u ntil fill ing is firm. Cool thorough l y before serving. This p i e makes its own crust.

Connie Pipes Narragansett Grange, No. 7 Narragansett, Rhode Island

2 1 2 / Desserts * * ***************** * * * * ************** COCONUT MACAROON P I E ( Reci p e over 6 5 years o l d ) 2 eggs 1 1 /2 c. sugar 1 /2 tsp. salt 1 /2 c. soft butter 1 /4 c. flour 1 /2 c. m i l k 1 1 /2 c . shredded coconut 1 unbaked 9-in. pie shell Beat eggs, sugar and salt u ntil lemon colored. Add but­ te r and flour; blend wel l. Stir in m i l k. Fold in 1 cup coconut; pour into pie shell. Top with remaining 1 /2 c u p coconut. Bake in preheated 3 25-degree oven for a bout 1 hour or until done.

Ethel M. Bennett Louisville Grange Milford, New York Mrs. Kenneth E. Wilkin Newark Grange, No. 7 004 Heath, Ohio

D EEP OATMEAL P I E ( Reci pe 1 50 years old) 3/4 c. white sugar 3/4 c. (packed ) brown sugar 1 /4 tsp. salt 3 eggs, beaten 3/4 c. milk 3/4 c. oatmeal 3/4 c. coconut 1 tsp. vanil la 1 u nbaked deep 9-in . pie she l l Com bine white sugar, brown sugar a n d salt. Stir i n eggs and m i l k; m ix wel l . A d d oatmeal, coconut and vanilla; pour i nto pie shell . Bake in preheated 3 50d e gree oven for 35 to 40 m inutes or until done.

Mrs. Eleanore Gorman Washington Grange, No. 82 Vancouver, Washington

G REEN TOMATO P I E

edges. Cut slits in top. Bake in preheated 3 50-degree oven until done.

This pie won 1 st prize at County Fair.

Mrs. A rthur N. Winnesterfer Tri Community Grange, No . 7 008 Otis Orchards, Washington

F RE SH STRAWBERRY P I E 1 /2 c. sugar 3 tbsp. cornstarch 1 /4 c. co Id water 1 tsp. red food coloring 1 tsp. lemon j u i ce 1 /4 c. grenadine syrup 1 /2 c. boiling water 4 1 /2 c. fresh strawberries 1 baked pie shell W h i pped cream Com bine sugar, cornstarch and cold water in heavy cooking pan. Add food coloring, lemon juice, gren­ ad i ne syrup and boiling water; cook until th ick, stir­ ring constantly. Stir in strawberries; remove from heat.

Let cool. Pour i nto pie shel l ; top with w h ipped cream.

Ch ill until ready to serve.

Henry M. Rumsey Deerpark Grange, No. 7 5 7 8 Port jervis, New York

LEMON CHESS P I E 2 c . sugar 2 tbsp. flour 2 tbsp. cornmeal 4 eggs 1 /4 c. melted butter 1 /4 c. lemon j uice 1 /4 c. m i l k 1 unba ked p i e shell Combine sugar, flo u r and cornmeal. Add eggs, one at a time, beating well after each addition. Add butter, l emon juice and m i l k gradual l y ; mix wel l. Pour i nto pie shel l . Bake in preheated 3 50-degree oven for 3 5 mi nutes or until firm.

Mrs. J. L. L ucy Iron Bridge Grange Blackstone, Virginia

( Recipe over 5 0 years old) 1 c. sugar 2 tbsp. flour 1 tsp. salt 1 /2 tsp. cinnamon 1 /2 tsp. nutmeg 3 c. thinly sliced green tomatoes 3 tbsp. lemon j u i ce Pastry for one 8-in. 2-crust pie 1 tbsp. butter Combine sugar, flour, salt, cinnamon and nutmeg. Add tomatoes; toss l ightl y. Stir in lemon juice. Line 8-inch pie pan with pastry; spoon tomato m ixture i nto pie pan. Dot with butter. Cover with top crust; flute

LEMON SPONGE P I E ( Recipe 6 0 years old) 1 c. sugar 2 eggs, separated 1 /4 c. butter, softened 2 tsp. (heaping) flour Dash of salt J ui ce and grated rind of 1 lemon 1 c. milk 1 baked pie shell

Desserts / 2 1 3 * * * * ** * * * * * * * * * * ******************** * Com bine sugar, egg yol ks, butter, flour, salt, lemon j uice, lemon rind and m il k; m ix wel l . Beat egg whites until stiff; fol d into lemon m ixture. Pou r into pie sh e l l . Bake in preheated 3 50-degree oven until br<�wned and fil l ing is firm.

Franklin C. Nixon Vincentown Grange, No. 6 7 Vincentown, New Jersey

LEMON TRI FLE 2 tsp. grated lemon peel 1 /3 c. fresh lemon j uice 1 1 /2 c. sugar 1 /2 c. b utter 3 eggs, slightly beaten 1 c. sour cream 1 pt. strawberries 1 to 2 tbsp. sherry 1 1 1 1 /4-oz. pound cake 2 tbsp. toasted sliced almonds Com bine lemon peel , lemon juice, sugar and butter in saucepan; cook over low heat until butter is melted and sugar is dissolved. Remove from heat. Blend small amount of sugar m ixtu re into eggs; stir back into sugar mixture. Cook over medium heat, stirring constantly, until m ixture is slightly thickened ; do not boil . Cool ; stir in sour cream. Reserve 8 strawberries for garnish.

Slice remaining strawberries; toss with sherry. Cut cake i nto 1 8 slices 1 /4 inch thick. Place 6 sl i ces cake in 1 1 /2-quart oblong casserole, cutting sl ices to cover bottom of casserole. Top with half the sliced strawber­ ries; add 1 cup lemon sauce. Repeat layers. Arrange remaining 6 slices cake over lemon sauce; spoon re­ maining lemon sauce over cake. Sprinkle with al-

monds. Slice reserved strawberries to make fan s ' garnish top. Chill for several hours o r overnight. Y i e l d ; 8 servings.

Pho tograph for this recipe below.

TANGY LEMON P I E 1 c . sugar

Pinch of salt 1 2/3 c. water 5 tbsp. cornstarch 1 /2 c. lemon juice 2 tsp. grated lemon rind 3 egg yolks, slightl y beaten 2 tbsp. b utter 1 baked pie shell Several drops of lemon extract 1 recipe meringue

Bring sugar, salt and water to a boil in saucepan. M i x cornstarch, lemon juice and 1 teaspoon lemon r i n d together; pour i n t o boiling m ixture, stirring c o n ­ stantly. B o i l over m oderate heat for 1 minute or u ntil mixture thickens. Stir half the hot m ixture slowly i nto egg yol ks; pour egg m ixture i nto saucepan, sti rring constantly. Cook for 1 m i nute. Remove from heat.

Add butter; beat until smooth. Pour into pie she l l .

Fold remaining teaspoon grated lemon rind and lemon extract i nto meringue; spread meringue over top of pie. Bake in preheated 3 50-degree oven for about 1 5 minutes or until golden.

Betty Conroy Mission Grange, No. 76 7 Riverside, California

2 1 4 / Desserts * ****************** * * * * ************** O LD·FASH IONED CREAM P I E ( Recipe 6 5 years old) 3 tbsp. (heaping) sugar 2 tbsp. flour Pinch of salt 3 tbsp. sour cream 1 c. whipping cream 1 c. rich m i l k or h alf and half 2 egg whites, stiffly beaten 1 unbaked 9·in. pie shell Nutmeg to taste

Combine mashed peaches, sugar, water, lemon juice, cornstarch and almond extract in saucepan ; coo k until thick. Let cool . Cover bottom of pie shell with sliced peaches. Pou r cooked mixture over peach sl ices; refrig· erate until ready to use. Top with wh ipped cream; serve i mmed iately.

Mrs. Grace P . L ittle Bear Creek Grange Mt. Pleasant, North Carolina

C o m bine sugar, flour, salt and sour cream. Stir in w h i pping cream and m i l k ; fold in stiffly beaten egg w h ites. Pour into pie shel l ; sprin kle with nutmeg. Bake in preheated 400-degree oven until top begins to b rown. Reduce oven temperatu re to 350 degrees; bake u n ti l firm_ Mrs. Vernie E. Stahr Laurel Valley Grange Rockbridge, Ohio

CREAMY PEACH P I E 4 c . miniature marshmallows 1 tbsp. lemon juice 2 tbsp. orange j uice 1 c. cream, whipped 1 c. (or more) d iced peaches 1 vanilla wafer crumb crust Melt marsh mal lows over hot water. Stir in lemon j u ice and orange juice ; let cool. Mix in whipped cream and peaches; pour i nto crust. Chill u ntil ready to serve.

Mrs. John Brommer Spring Creek Grange, No. 95 1 Reardan, Washington

O RANGE P I E 1 c . cho p ped pecans 1 c. shredded coconut 3/4 c. sugar 1 /2 c. melted b utter 1 3/4 c. orange juice 3 tbsp. cornstarch 2/3 c. orange marmalade 1 tbsp. vani lIa extract 6 oranges W h ipped cream (opt.)

CH E R RY·BE RRY·PEACH P I E

C o m bine pecans, coconut, 1 /4 cup sugar and butter; m ix well . Reserve 1 /2 cup coconut m ixture; press reo m a i ning mixtu re in pie pan to form crust. Bake in preheated 3 75-degree oven for 1 0 m inutes or until b r o wned. Combine orange juice, cornstarch, remaining 1 /2 cup sugar, orange marmalade and vanilla extract in saucepan ; coo k over med ium heat u ntil thickened and clear, stirring constantly. Remove from heat; let cool.

Peel oranges and remove mem brane from slices. Line pie crust with orange sl ices; sprinkle reserved coconut m ixture over sl ices. Spread fil l ing over slices; top with w h i p ped cream.

L eona Clayton Rosedale Grange, No. 565 Bakersfield, California

F RE SH PEACH P I E 1 c . ripe peaches, mashed

1 c. sugar 1 /4 c. water 1 tbsp. lemon juice 3 tbsp. cornstarch 1 /2 tsp. almond extract 1 baked pie shel l Thinly sliced fresh peaches W hipped cream

3 c. sliced peeled fresh peaches 1 c. fresh b lueberries 1 c. pitted h alved fresh sweet c herries 1 tbsp. fresh lemon juice 1 /4 c. ( packed) l ight brown sugar Sugar 3 tbsp. flo ur 1 /8 tsp. salt 1 /4 tsp. cinnamon Pastry for 2·crust 9-in. pie Milk Mix peaches, bl ueberries and cherries in large bowl; sprinkle with lemon j uice. Stir in brown sugar, 1 /2 cup sugar, flour, salt and cinnamon gently. Line 9-inch pie pl ate with half the pastry; trim overhang to 1 inch.

Turn fruit m ixture into pastry. Roll out remaining pastry on flou red surface; cut into 3 /4-inch strips.

Arrange strips over fruit m ixture in lattice fashion.

Fold strips under edge of pastry; make rim and flute edge. B rush with m i l k ; sprinkle with sugar. Bake in preheated 450'degree oven for 1 0 minutes. Reduce temperature to 350 degrees; bake for 45 to 50 minutes longer or u ntil pastry is brown and fruits are tender.

Serve warm or cool. Yield: 6·8 servings.

Photograph for this recipe on page 204.

PEAR CRUMBLE P I E Sugar Flour 1 /2 tsp. salt 1 egg, beaten

Desserts / 2 1 5 * * * * ******************************* * * 1 c. thick freshly soured cream 2 c. fi nely chopped pears 1 /2 tsp. van i lla 1 unbaked pie shell Nutmeg to taste 1 /4 c. butter Combine 1 /2 cup sugar, 2 tablespoons fl our and salt.

Add egg and sour cream; m ix wel l . Stir in pears and vanilla; pour into pie shell. Sprinkle n utmeg over top.

Bake in preheated 425-degree oven for 1 5 mi nutes.

Reduce oven tem perature to 325 degrees; bake for 20 minutes longer or until firm. Com bine 1 /3 cup sugar, 2/3 cup flour and butter to make a crum bly m ixture; sprinkle over top of pie. Bake for 1 0 m i nutes longer or until golden brown. Chill before serving.

Mary Brezden KittItas Grange, No. 7 059 Ellensburg, Washington

PECAN P I E ( Recipe 75 years old) 1 tbsp . butter 1 c. ( packed ) brown sugar 1 c. l ight com syrup 3 eggs, well beaten Dash of salt 1 tsp. vani l l a 1 c. pecan halves 1 unbaked pie shell Cream butter and sugar together. Add syrup, eggs, salt " and vanilla; mix wel l . Stir in pecan halves; tum i nto pie shell. Bake in preheated 3 50·degree oven until fill­ ing is firm.

Beverly A. Gist Centennial Grange, No. 2006 Lawrence, Kansas

MAPLE PUMPK I N PIE 5 c. flour Salt 1 lb. lard 3 eggs 2 tbsp. vinegar 1 c. cooked pumpkin 1 tbsp. cornstarch 1 /3 c. sugar 1 /2 tsp. cinnamon 1 /4 tsp. n utmeg 1 tbsp. melted butter 1 /2 c. m i l k 1 1 /2 c. maple syrup Combine flour and a pinch of salt in m ixing bowl ; cut in lard until m ixture resem bles coarse cru m bs. Beat 1 egg in 1 cup measure; beat in vinegar. Add enough water to measure 1 cup l iquid; mix well . Sti r egg m ix· ture into flour m ixture until ingredients are moistened and pastry cl ings together. Roll out enough pastry for one 8-inch pie shell; place in pie pan. Flute edge. Wrap

remaining pastry securely; store for future use. B e at pumpkin until smooth. Sift cornstarch, sugar, 1 /4 tea­ spoon salt, cinnamon and nutmeg together; m ix w i th pumpkin. Add butter, m i l k and maple syrup; m ix well . Beat remaining 2 eggs; stir into pumpkin m ix­ tu re. Pour into pie shel l . Bake in preheated 450·degree oven for 1 5 m in utes. Reduce oven tem perature to 3 2 5 degrees; bake for 4 0 minutes longer o r until fil l i n g is set.

Lillie M. Mason Winthrop Grange, No. 538 Winthrop, New York

AMERICAN PUMPKIN P I E 2 c . cooked mashed pumpkin 3/4 c. (firmly packed) l ight brown sugar 2 tsp. cinnamon 3/4 tsp. salt 3/4 tsp. gi nger 1 /2 tsp. nutmeg 1 /4 tsp. mace 1 /8 tsp. ground cloves 4 eggs, slightly beaten 1 1 /2 c. l ight cream or half and half 1 unbaked 9-in. pie shell Sweetened whipped cream Com bine p u mpkin and brown sugar in large bow l ; blend in cinnamon, salt, ginger, nutmeg, mace a n d cloves. A d d eggs; stir in cream gradually. Pour into pie shel l . Bake i n preheated 400-degree oven for 40 to 45 minutes or until knife inserted in center comes out clean; cool on wire rack. Top with whipped cream.

Pho tograph for this recipe belo w.

2 1 6 / Desserts * * ***************** * * * * ************** P U MPKI N-RAISIN P I E 1 1 /2 c. mashed pumpkin 3/4 c. (packed) brown sugar 2 eggs, slightly beaten 1 3/4 c. l ight cream, scalded 1 c. raisins, chopped 1 /4 c. brandy 1 tsp. cinnamon 1 /2 tsp. allspice 1 /2 tsp. cloves 1 /2 tsp. salt 1 u nbaked pie shell Shredded coconut Com bine pumpkin, brown sugar, eggs, cream, raisins, b randy, cinnamo n , allspice, cloves and salt; m ix well .

Pour into pie shel l . Bake in preheated 400-degree oven until filling is firm. Reduce oven temperature if filling begins to bu bble. Remove from oven ; sprinkle coconut over top of pie. Return to oven; bake u ntil coconut is browned.

Mrs. L orene M. Walker Contoocook Grange, No. 2 1 6 Bow, New Hampshire

1 lb. seeded raisins 1 1 /2 c. cold water 3 c. sugar 2 c. flour 1 /4 c. shortening 2 eggs, wel l beaten 1 c. milk 2 tsp. baking powder Pastry for two l -crust pies

Dorlene L aird Unity Grange, No. 4 1 6 Weiser, Idaho

F RESH RHUBA RB P I E 4 c. l -in. pieces of rhubarb Pastry for one 9-in. 2-crust pie 1 1 /3 to 2 c. sugar 1 /3 c. tapioca 1 1 /2 tbsp. b utter

Carole L . Stafford Rowe Grange, No. 7 6 7 Charlemont, Massachusetts

W ash and drain raisins. Com bine raisins, water and 1 /2 of the sugar in saucepan; cook until raisins are plump.

Set aside to cool. Combine flour, remaining sugar and s h o rtening; crumble and m ix together with fingertips.

Set aside 1 cup crum bs. Add eggs and m i l k to remain­ ing crumbs; mix well. Stir in baking powder. Line 2 pie pans with pastry; fil l with raisin m ixture. Pour batter over raisins; sprinkle top with reserved crum bs.

B a ke in preheated 440-degree oven for 1 0 minutes.

Reduce oven temperature to 350 degrees; bake for 3 5 m i n utes longer or until done.

Mrs. Helen Updike A urora Grange, No. 8 74 Wellsboro, Pennsylvania

SOU R CREAM-RAISIN P I E 1 c. cooked raisins Sugar 1 tsp. cinnamon 1 tsp. cloves 1 1 /2 tbsp. flour 1 c. sour cream

Com bine raisins, 1 cup sugar, cinnamon, cloves, flour, sour cream, egg yol ks and m i l k i n large heavy kettle.

Place over med i u m heat; bring to a boi l , stirring con­ stantly. Boil until thickened to pie fill i ng consistency.

Remove from heat; cool slightly. Pour into pie shell.

Beat egg whites until soft peaks form. Add 4 table­ spoons sugar gradual ly; beat u ntil stiff pea ks form.

Spread over raisin filling to edge of shell. Bake in pre­ heated 4 25-degree oven u ntil browned.

Wash rhubarb; let d rain. Line 9-inch pie pan with pas­ try. Mix sugar and tapioca toegether; mix with rhu­ barb. Pou r into pastry-lined pie pan; dot with butter.

Cover with top crust. Seal pastry edges together; cut slits i n top crust. Sprin kle with sugar. Bake in pre­ heated 425-degree oven for 40 to 50 minutes or until crust is browned and juice bubbles through slits. Serve slightly warm .

R A I S I N CRUMB P I E

( Recipe 1 00 years o l d )

2 eggs, separated 1 c. (scant) m i l k 1 baked 9 - i n . p i e shell

MOTHER'S FAVORITE RHUBARB CUSTARD M E R I NG U E P I E ( Recipe 7 5 years old) 3 eggs, separated 1 c. milk 3 tbsp. flour Sugar 1 /4 tsp. salt 3 c. chopped rhubarb 1 unbaked 9-i n . pie shell 1 /4 tsp. cream of tartar Beat egg yolks and m i l k together. Add flour, 1 cup sugar and salt; beat slowly until smooth. Place rh u barb in pie shel l ; pour egg mixture over rhu barb. Bake in preheated 350-degree oven for about 35 m inutes or until firm. Beat egg whites u ntil frothy. Add cream of tartar and 2 tablespoons sugar; beat until soft peaks form. Add 4 tablespoons sugar gradual l y ; beat until stiff peaks form. Spread on hot pie. Bake in 325degree oven for 1 5 min utes or until l ightly browned.

Mrs. Margarete Leathers Oak Lawn Grange, No. 42 Cranston, Rhode Island

Desserts / 2 1 7 * * * * ******************************** * SURPRISE P I E

SPR I NG FRU IT P I E Pastry for o n e 2-crust pie 2 c. sliced strawberries 2 c. 1 -in. pieces of rhubarb 1 /2 c . drained crushed pineapple 2 tbsp. lemon j u i ce 1 c. sugar 1 /4 c. cornstarch Dash of salt Line pie pan with pastry. Com bine strawberries, rh u­ barb, p ineapple, lemon juice, sugar, cornstarch and salt; pour into pie pan. Cover with top crust; seal pas­ try edges together. Cut slits in top crust. Bake in pre­ heated 425-degree oven for 40 to 45 m inutes or until done.

1 2 saltines, rolled fine 1 2 dates, chopped 1 /2 c. chopped walnuts 1 c. sugar 1 /2 tsp. baking powder 1 tbsp. water 1 tsp. almond flavoring 3 egg w hites, beaten stiff Whi pped cream or vani lla ice cream Combine saltine crum bs, dates, walnuts, sugar, baking powder, water and almond flavoring; m ix well . F old carefully into egg whites. Pour into buttered pie pan.

Bake in preheated 3 50-degree oven for 30 m inutes or until done. Top with whipped cream to serve.

Carol Crawford Paris Grange Sauquoit, New York

SWEET POTATO P I E

Jessie E. Ordway, Pomona New Hampton Grange, No. 7 23 New Hampton, New Hampshire

WALNUT P I E

1 1 /2 t o 2 c . hot cooked sweet potatoes 1 /4 c. butter 3/4 c. miniature marshmallows 3/4 c. sugar 1 /8 tsp. c innamon 1 /8 tsp. n ut meg Vanilla and rum flavorings to taste 2 eggs Chopped nuts (opt.)

1 unbaked pie shell Combine sweet potatoes, butter and marshmal lows; stir u ntil butter and marsh mallows are melted. Add sugar, spices and flavorings. Add eggs; beat wel l , using electric m ixer. May add about 1 /4 cup m i l k if mixture is too stiff. Sprin kle nuts in pie she l l ; pour in filling.

Bake in p reheated 3 50-degree oven for 50 to 60 min­ utes or u ntil fil l ing is set.

Pearl Thompson, Sec. North Carolina State Grange Salisbury, North Carolina

2 eggs, beaten 1 c. dark corn syrup 1 c. sugar 2 tbsp. melted butter 1 /2 tsp. salt 1 tsp. van i ll a flavoring 3/4 c. chopped black walnuts 1 unbaked pastry shell Mix eggs and syrup together. Stir in sugar, butter, salt and vanilla; m ix well . Stir i n walnuts; pour into pastry shell. Bake in preheated 400-degree oven for 1 5 m in­ utes. Reduce oven temperature to 350 degrees; b a ke for 30 to 35 m inutes longe r or until tooth pick inserte d in center of pie comes out clean.

Susie Q ualls Statesville Grange, No. 7236 Lebanon, Tennessee

CHOCOLATE BREAD PUDDING ( Recipe 95 years o l d ) 1 tbsp. butter 1 sq. unsweetened chocolate 2 c. scalded m i l k 1 c. bread cru mbs 2 eggs, separated 1 /2 c. sugar

V I N EGAR P I E 1 c. sugar 3 tbsp. butter 2 eggs 3 tbsp. vinegar 1 tsp. lemon extract 1 unbaked pie shell Cream sugar and butter together; beat in eggs. Stir i n vinegar a n d l emon extract. Pour into p i e shell . Bake in preheated 3 50-degree oven until fil l ing is firm.

Melt butter and chocolate in scalded m i l k; pour over bread crumbs in bowl. Beat egg yolks; blend in sugar.

Sti r i nto m il k m ixture; fold in stiffly beaten egg wh ites. Pour i nto buttered casserole. Bake in pre­ heated 3 50-degree oven for about 1 hour or until fi rm.

Mrs. F. M. Buchanan McLeansville Grange, No. 999 McLeansville, North Carolina

Fay O 'Neill Whitethorn Grange, No. 792 Whitethorn, California

2 1 8 / Desserts * ****************** * * * * ************** BASIC PUDDING M I X 1 1 /2 c . sugar 2 1 /2 c. powdered nonfat dry milk 1 1 /4 c. flour 1 tsp. salt Combine sugar, dry m i l k, flour and salt in bowl ; stir u n til wel l m ixed. Store in tightly covered container in cool pl ace.

L i n e bottom of 4-q uart baking dish with apples. Sea­ son with sugar and c innamon to taste; dot with butter.

Cream 1 /2 cup sugar and shortening in bowl . Sift flour, salt and baking powder together; add to creamed mixture. Sti r in enough milk to make medi um-thick batter; pour over apples. Bake in pre­ heated 3 7s-degree oven for about 1 hour or u ntil done.

D. Vincent A ndrews Master of Florida State Grange Sarasota, Florida

V A N I LLA P U DD I NG M A D E F ROM M I X 1 1 /4 c . Basic Pudding Mix 2 1 /2 c. warm water 1 tbsp. butter 1 egg, beaten 3/4 tsp. vanilla extract

RAISI N-APPLE BREAD PUDDING

C o m bi ne mix with water in saucepan ; cook over l ow h e at u ntil thick, stirring constantly. Sti r in butter, egg a n d vanilla extract; cool, then chil l . Yield : 6 servings.

Loretta L auderback Gresham Grange, No. 2 70 Gresham, Oregon

B ATTE R-TOPPED APPLE PUDD I NG 8 med . apples 3/4 c. maple syrup 2 tbsp. butter 1 tbsp. cinnamon 1 /4 c. shortening 3/4 c. sugar 1 egg 2 c. fl our 2 tsp. cream of tartar 1 tsp. soda 1 /2 tsp. salt 1 c. milk Dash of van i lla extract

RA I S I N BREAD PUDD I NG ( Recipe 90 years old)

Barbara Bierly Charity Grange, No. 703 Eugene, Oregon

M A STER'S APPLE PUDD I NG S l i ced apples Sugar C innamon Butter 1 tbsp. shorten i ng 2 c. flour 1 /4 tsp. salt 2 tsp. baking powder Milk

Core and d ice apples. Mix bread, raisins and apples in greased 2 1 /2-quart casserole. Com bine rem aining in­ gredients in bowl ; beat u ntil wel l blended. Pour over bread m ixtu re. Bake in preheated 3 s0-degree oven for 1 hour or u ntil firm in center. Serve with topping or ice cream. Yiel d : 6-8 servings.

Mrs. George Smullen Rock District Grange, No. 780 Cobleskill, New York

Sl ice apples into large baking pan; pour syrup over appl es. Dot with butter; sprin kle with cinnamon. Com­ bine shorten ing, sugar, egg, flour, cream of tartar, soda, salt, m i l k and vanilla in bowl ; mix well. Pou r over apples. Bake in preheated 3 s0-degree oven for 50 to 6 0 m inutes o r u ntil done. Yiel d : 12 servings.

( Reci pe 70 years old)

3 apples, peeled 4 c. d i ced oatmeal or wheat germ bread 1 /2 c. raisins 1 qt. m i l k 3 eggs, beaten 1 /2 c. sugar 1 tsp. vani lla extract 1 /2 tsp. cinnamon 1 /2 tsp. n utmeg

2 c_ bread crumbs 1 qt. m i l k 4 eggs, separated 1 c. sugar Grated rind of 1 lemon Raisins to taste 1 /2 c. powdered sugar Place bread cru m bs in bowl ; pour m i l k over crum bs.

Soak for 30 m i nutes. Beat egg yol ks with sugar until well mixed ; sti r in grated rind. Add to m i l k mixtu re.

Add raisins; mix well . Place in greased casserole. Bake in preh eated 3 s0-degree oven for about 30 minutes or until done. Beat egg wh ites u n til stiff peaks form, add­ ing powdered sugar gradual ly. Spread over pudding, sealing to edge of casserole. Return to oven; bake until l ightly browned.

Mary Balis Colville Valley Grange, No. 249 Colvil/e, Washington

CHE RRY PUDD I NG W ITH SAUCE 1 c. sifted flour 1 1 /2 c. sugar

Desserts / 2 1 9 * * * * ******************************* ** MAPLE CUSTARD

1 tsp. baking powder 1 /8 tsp. salt 2 tsp. melted b utter 1 /2 c. m i l k 1 c. canned tart pitted cherries 1 /2 c. cherry j uice Sift flour, 1 /2 cup sugar, baking powder and salt to· gether into bowl. Add 1 teaspoon butter and m i l k; mix until blended. Pour into greased 9 x 4 1 /2 x 3inch loaf pan. Mix remaining 1 teaspoon butter, cher· ries, cherry j uice and remaining 1 cup sugar; pour over flour m ixture. Bake in preheated 325-degree oven for 45 minutes or until done_ Yield : 6-8 servings.

Mrs. L ula Rappole Philadelphia Grange, No. 7 7 4 Philadelphia, New York

BO I LE D CUSTARD

1 /4 c. maple syrup 2 c. scalded m i l k 4 eggs, w e l l beaten 1 /2 tsp. salt Butter Com bine maple syrup and m i l k i n bowl ; beat well.

Add eggs slowly, stirring constantly ; stir in salt. Pour into 8 custard cups; dot each with butter. Place c u ps in pan of water. Bake in preheated 3 50-degree oven for 30 to 3 5 min utes o r u ntil set. One tablespoon maple syrup may be placed in each cup before adding custard m ixtu re for more distinct maple flavor , if desired.

A vis Shann on Pro tective Grange, No. 22 Brattleboro, Vermo n t

CARAMELIZED PUDDING

( Reci pe 65 years o l d )

( Recipe over 1 00 years old)

3 c. m i l k 2 / 3 c. sugar 2 tbsp. flour 2 eggs, beaten 1 tsp. vanilla extract Pour mil k into saucepan; stir in sugar. Place flo u r in bowl ; stir in small amount of mil k mixture_ Add eggs; beat wel l . Scald m i l k m ixture; add egg mixture slowly, stirring constantly. Bring to a boil over low heat, stir­ ring constantl y ; remove from heat. Stir in vanilla; cool, then chill. Serve in dessert dishes_ Yiel d : 6 servings.

Mona Johnston Garland Grange, No. 7 568 Garland, Kansas

CHARLOTTE ( Reci pe over 50 years old) 5 c. m i l k Sugar 2 tbsp. fl our 3 eggs, separated 1 tsp. vanilla extract 2 tbsp. unflavored gelatin 1 pt. cream 1 /2 c. wine

2 1 /2 c. sugar 2 1 /2 c. hot water 3 tbsp. b utter 2 tsp. vanilla extract 1 /2 tsp. salt 1 /2 c. milk 1 tsp. baking powder 1 c. flour Place 1 /2 cup sugar in heavy skillet; cook over l ow heat, stirring constantly , u n til melted and gol d en brown. Add 1 1 /2 cups sugar and hot water; mix well .

Bring to a boil; reduce heat. Cook for 1 5 minutes. A d d 2 tablespoons butter, 1 teaspoon vanilla and 1 /4 tea­ spoon salt; mix wel l . Reduce heat to very low; l et simmer. Cream rem aining 1 /2 cup sugar with remain­ ing 1 tablespoon butter; stir i n milk. Add remai n i n g 1 /4 teaspoon salt, remaining 1 teaspoon vanilla, baking powder and flour; mix wel l . Bring caramel sauce to a boil ; drop batter from teaspoon onto sauce. Bake i n preheated 3 50-degree oven for 2 0 minutes o r u n til brown. Serve with cream. Yie l d : 1 2 servings.

Mrs. Robert L o rd Garland Grange, No. 7 568 Garland, Kansas

OLD-FASH IONED BAKED RICE PUDD I NG

Heat 4 cups mil k in saucepan u ntil warm. Mix 1 cup sugar, flour and egg yolks; stir in small am ount of the m i l k until smooth. Stir back into m i l k; cook over low heat, stirring constantly, until custard just coats spoon. Remove from heat; stir in vanilla. Soften gela­ tin in remaining 1 cup milk for 5 minutes. Add to h ot custard; stir until dissolved. Chill until custard begins to th icken. Fold in beaten egg whites_ Whip cream until stiff; beat in about 2 tablespoons sugar. Stir in wine; fold into gelatin mixture. Place in mold. Chill until firm.

A lice V. McComb Maryville, Tennessee

( Recipe 75 to 1 00 years old) 1 /2 c. rice 2 qt. m i l k 1 c. sugar 1 /2 tsp. salt 1 /4 tsp. cinnamon 1 c. raisins Mix all ingredients; place in baking pan. Bake in p re­ heated 325-degree oven for 2 hours, stirring about 3 times.

Sylvia L. Wheeler Shelburne Grange, No. 68 Shelburne Falls, Massachusetts

220 / Desserts * ****************** * * * * ************** O L D-FASH IONED BAKED CUSTARD ( Recipe 1 00 years old)

O RANGE MARMALADE PUDDING 2 c . bread crumbs 1 /2 c. finely chopped suet 1 /4 c. orange juice 1 tsp. soda 1 c. orange marmalade 1 egg, beaten

5 eggs

1 c. sugar 1 tsp. van ilia extract 1 qt. m i l k N utmeg

Place eggs in bowl ; beat thoroughly. Add sugar; beat well. Stir in vanilla and m il k; pour into casserole.

S p r i n kle with nutmeg; place casserole in pan of warm water. Bake in preheated 225-degree oven u ntil kn i fe inserted in center comes out clean. Do not overbake.

Rec i pe calls for l ong, slow baking, but custard will never curdle i f baked this way. Yiel d : 8 servings.

Mrs. Edwin Horton L awtons Grange, No. 7 7 76 Eden, New York

H UCKLEBE RRY PUDD I NG ( Re c i pe 75 years o l d ) 2 c. sugar 3/4 c. butter or shortening 2 eggs 3 1 /2 c. flour 2 tsp. (heaping) baking powder 1 /4 tsp. salt 1 c . milk 1 qt. h uckleberries or blueberries Cream sugar and butter in bowl ; stir in eggs. Sift flour, ba king powder and salt together; add to creamed m ix­ tu re alternately with m i l k. Stir in huc kleberries; place i n wel l -greased pudding pan. Bake in preheated 3 5 0-degree oven for 45 minutes or unti l done. Yiel d : 1 0 servings.

Mrs. Ray Kanouff Blue Baff Grange, No. 7 33 7 West Decatur, Pennsylvania

I N D IAN PUDD I NG

Place bread crumbs in bowl ; add suet and orange juice.

Add soda to marmalade; stir just until m ixed. Com­ bine with suet m ixture; stir in egg. Pour i n to buttered top of double boiler; cover. Place over boi l i ng water; steam for 3 hours. Serve with Lemon Hard Sauce or whipped cream. Yiel d : 6 servings.

L EMON H A RD SA UCE 1 /2 c. butter 1 1 /2 c. powdered sugar 1 egg, separated 2 tbsp. lemon juice 1 tsp. grated orange peel Cream butter, powdered sugar and egg yolk in bowl.

Stir in lemon juice and grated peel ; fold in stiffly beaten egg white.

Grace E. A dams Mount Gardner Grange, No. 325 Woodsviffe, New Hampshire

PEACH-TOPPE D PUDD I N G ( Recipe about 90 years old) 1 c. sugar 2 tbsp. butter 1 egg 1 c. m i l k 1 tsp. vani lla extract 2 c. flour 2 tsp. baking powder Peach halves Whipped cream Cream sugar and butter in bowl . Add egg; m ix wel l .

Sti r in m i l k and vanilla. A d d flour a n d baking powder; m ix wel l . Pour into greased square baking pan. Bake i n preheated 3 50-degree oven for about 1 h o u r o r until done. Cool ; cut into squares. Place on serving plates.

Place peach halves on each square; serve with wh ipped cream. Yield: 9 servings.

( Re c i pe 324 years old ) 3 1 /2 c. m i l k

5 tbsp. yellow cornmeal

1 /2 tsp. salt 1 /2 c. currants 1 /2 c. sorghum syrup 2 eggs, beaten 1 /3 c. sugar N utmeg to taste

Mrs. George Selbher Sugar Gro ve Grange

Scal d 2 cups m i l k in top of double boiler. Stir in corn­ meal; cook over boiling water u ntil done. Remove from heat; add rem aining m i l k, salt, cu rrants and sy r u p . Mix well ; cool. Mix eggs, sugar and nutmeg. Stir into cornmeal m ixture; turn into wel l -greased baking dish . Bake in preheated 350-degree oven fo r several m i n u tes. Sti r so that the cu rrants will not sink to bot­ tom ; bake for about 1 hour or until mixture looks watery, not m i l ky.

Gladys True, D. W.A .

California State Grange Middle town, California

PERSIMMON PUDD I NG ( Recipe 1 00 years old) 2 c_ persim mon pulp 2 c. sugar 1 1 /2 c. flour 1 tsp. soda 1 1 /2 c. buttermilk 1 tsp. baking powder 1 /8 tsp. salt 2 eggs 1 /2 tsp. cinnamon

Desserts I 221 * * * * ********************************* 1 tsp. vanilla extract 1 /4 c. cream 1 /4 c. butter Mix all ingredients except butter in large bowl in order l isted. Melt butter in large loaf pan ; pour batter into loaf pan. Bake in preheated 300-degree oven for 1 hour and 30 m inutes or until done. Yield: 1 2·1 5 servings.

Dorothy B. Marshall Windom Grange Mitchell, Indiana

CHRISTMAS PLUM PU D D I NG ( Recipe 1 00 years old)

4 eggs, separated 1 c. sugar 1 c. finely chopped suet 1 tsp. salt 1 c. molasses 1 /2 c. m i l k 1 /2 c. brandy

2 tsp. grated n utmeg 2 tsp. cinnamon 1 /2 tsp. ground cloves J uice and grated rind of 1 lemon 2 c. fine stale bread crumbs 2 c. flour 1 tsp. soda 1 c. seeded raisins 1 /2 c. thinly sliced citron Place egg yolks in large bowl; beat until very light.

Add sugar; beat well. Add suet, salt, molasses, m il k, brandy, spices, lemon rind and juice and bread crumbs; m ix well. Sift in 1 cup flour. Dissolve soda in 1 teaspoon cold water; add to suet mixture. Stir thor­ oughly. Beat egg whites until stiff peaks form ; fold into suet m ixture. Mix some of the remaining flour with raisins and citron. Stir remaining flour into suet mixture; stir in raisin m ixture. Spoon into buttered pudding mold with tube in center, filling 2/3 ful l ; cover closely. Place in kettle o f boiling water reaching nearly to top of mold. Cover kettle closely ; reduce heat. Simmer for 5 to 6 hours, adding water as needed.

Pour an additional 1 /3 glass brandy over pudding just before serving. Place small branch of holly in top of pudding; light match to brandy j ust as carried to table.

Serve with wine sauce or brandy sauce.

Mrs. Thelma Hylton Price 's Fork Grange, No. 786 Blacksburg, Virginia

G RANDMA W I LSON'S OLD E NGLISH PL UM PUDD ING ( Recipe about 1 75 years old)

4 eggs

1 tsp. soda 1 1 /2 c. ground or cho pped suet 1 /2 c. ( packed) brown sugar 1 /2 c. white sugar

1 c. molasses 1 tsp. salt 1 /4 tsp. allspice 1 /4 tsp. nutmeg 1 /4 tsp. cloves 1 /2 tsp. cinnamon

3 tbsp. milk 5 c. flour 1 lb. raisins, floured Hard Sauce Beat eggs in l arge bowl; mix soda with 1 tablespoon hot water. Add suet, brown sugar, white sugar, molas­ ses, salt, spices, soda, m il k and flour to eggs; m ix w e l l .

F old in floured raisins. Place in wet, floured h eavy cloth ; tie. Place in large kettle of boiling water; sim mer for 3 to 4 hours or u ntil done, adding water as needed.

Loosen bag and tie knot about 2 inches h igher if p u d­ ding gets too tight. Serve warm topped with H ard Sauce. Yield: 20-24 servings.

HARD SAUCE

1 c. sugar 3 tbsp. (or more) flour 2 tbsp. b utter Vanilla extract to taste Brandy to taste Pour 2 cups water i nto saucepan; bring to a boil. M i x sugar with enough flour for desired thickness; stir i n to water. Cook, stirring, u ntil thickened. Remove from heat; stir in butter, vanilla and brandy.

Raymond G. Wilson, Past Master Riverview Grange, No. 392 Blair, Nebraska

SNOW PUDDING WITH CUSTARD SAUCE 1 /2 c. cold water 1 env. unflavored gelatin Sugar 1 /4 tsp. salt 1 c. boiling water 1 /4 c. lemon juice 4 eggs, separated 2 c. milk 1 tsp. vanilla extract

Pour cold water into large bowl ; sprinkle gelatin over cold water to soften. Add 1 /3 cup sugar, 1 /8 teaspoon salt and boiling water; stir until thoroughly d issolved.

Add lemon juice; stir. Chill u ntil nearly firm. Beat egg whites u ntil stiff peaks form; fold into gelatin mixture.

Chill until firm. Scald m i l k in top of double boiler; cool slightly. Combine beaten egg yol ks, remain ing 1 /8 teaspoon salt and 1 /4 cup sugar; stir in m i l k gradual l y .

Cook over hot, n o t boiling, water u ntil mixture coats metal spoon, stirring constantly. Remove from heat; cool at once by placing pan in bowl of cold water and stirring for several minutes. Stir in vanilla; chill. Spoon pudding i nto serving d ishes; top with sauce.

Mrs. William Buffington, Lecturer Pennsylvania State Grange Chadds Ford, Pennsylvania

Quantity Recipes

223

Eat i ng together, l i ke work ing together, has long been a part of the A merican way of l i fe. Large groups of people gathered for fun, fell owshi p and food were as much a com mon sight i n p i oneer days as they are now. Rather than cooki ng for just one fam ily, the women combi ned the i r cul inary skil ls, p reparing large kett les full of food that would feed hundreds. Those were the t i m es when cooperative harvesting was done by day and barn raisi ngs were enjoyed by night.

While rural America has changed considerably, its people seem to have changed very l i ttle. They are sti l l down-to-earth country fol ks who treat everyone in the i r com m unity as a respected member of the fam i ly. Quite i m portant are the tradi tional com munity outings such as Sunday p i cnics by the pond and Fourth of July barbecues when hearty dishes of all k i nds com pletely cover the tabl e. Preparing meals in large quantities that are as del icious as they are i nv i t i ng does not have to be difficult.

Incl uded in thi s section are quantity reci pes that, having been personally tested, were found to be sup remely suitable for large gatheri ngs. They transport wel l, are generall y l i ked by people of all ages and do not requi re an excess amount of preparation. Many are flexible enough to be stretched if a larger crowd than expected arrives for di nner and many can be made ahead of ti me, frozen or refrigerated, and then reheated. None requi re exotic, expensive i ngredients, so they are well suited to a food com m ittee's budget.

A variety of rec i pes for main dishes, vegetables, salads, breads, desserts and even punches can be found here. And for the men, the pioneers of A m er i ­ can barbecue, there are sauce and meat rec i pes that are sure to pl ease. Al l of these are the p roduct of good ti mes and good friends gathering at Grange tables.

224 / Quantity Recipes

* ****************** * * * * ************** QUAN T I TI ES TO SERVE ON E-H U N D R E D P EOP L E 5 gallons

Loaf sugar . . . . . . . . . . . . . . . . . . . . . 3 pounds

Beef . . . . . . . . . . . . . . . . . . . . . . . . 40 pounds

Meat loaf . . . . . . . . . . . . . . . . . . . . . 24 pounds

Beets

Milk

Baked beans .

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30 pounds

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Bread . . . . . . . . . . . . . . . . . . . . . . . . 10 l oaves

Nuts . . . . . . . . . . . . . . . . . . . . . . . . . 3 pounds

Butter . . . . . . . . . . . . . . . . . . . . . . . . 3 pounds

Ol ives . . . . . . . . . . . . . . . . . . . . . 1 3/4 pounds

Cabbage for slaw . . . . . . . . . . . . . . . 20 pounds

Oysters . . . . . . . . . . . . . . . . . . . . . . . 1 8 quarts

Cakes

Pickles . . . . . . . . . . . . . . . . . . . . . . . . . 2 quarts

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Carrots . . . . . . . . . . . . . . . . . . . . . . 33 pounds

Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 8

Caul ifl ower

Potatoes . . . . . . . . . . . . . . . . . . . . . 35 pounds

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1 8 pounds

O1eese . . . . . . . . . . . . . . . . . . . . . . . . 3 pounds Chicken for chicken pie

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40 pounds

Potato salad

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Roast pork . . . . . . . . . . . . . . . . . . . 40 pounds

Coffee . . . . . . . . . . . . . . . . . . . . . . . . 3 pounds

Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200

Cream . . . . . . . . . . . . . . . . . . . . . . . . . 3 quarts

Salad dressing . . . . . . . . . . . . . . . . . . . 3 quarts

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1 gallon

Scall oped potatoes . . . . . . . . . . . . . . . 5 gallons

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4 No. 10 cans

Soup . . . . . . . . . . . . . . . . . . . . . . . . . . 5 gall ons

Fruit salad . . . . . . . . . . . . . . . . . . . . . 20 quarts

Tomato j u ice . . . . . . . . . . . . . . . . 4 No. 10 cans

40 pounds

Vegetables . . . . . . . . . . . . . . . . . . 4 No . 10 cans

Fruit cocktail Fruit juice Ham

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Hamburger . . . . . . . . . . . . . . . 30 to 36 pounds

Vegetable salad . . . . . . . . . . . . . . . . . 20 quarts

Ice Cream . . . . . . . . . . . . . . . . . . . . . .4 gallons

Whipping cream

Lettuce . . . . . . . . . . . . . . . . . . . . . . . . 20 heads

Wieners . . . . . . . . . . . . . . . . . . . . . . 25 pounds

BARBECU E SAUCE 1 qt. vinegar or apple cider 1 pt. corn oil 1 /8 jar onion salt 1 /2 c. sugar 1 /4 c. salt Pepper to taste 1 /4 c. catsup 1 /4 c. mustard 6 tbsp. Worcestershire sauce

. . . . . . . . . . . . . . . . . . 4 pints

Peel and chop tomatoes. Cook tomatoes, celery, onions, soda and green and red peppers in kettle u ntil tender; press t h rough colander. Add sugar, salt and pepper; mix wel l . Bring to a boil ; cook for 1 5 minutes.

Mix flour with 1 cup water until smooth; stir into tomato mixture. Cook until thickened. Add desired amount of cream and butter just before serving; heat through. Serve with toasted breadsticks. Yield: 20 servings.

Dorothy B. Marshall Windom Grange Mitchell, Indiana

Place all ingredients in blender container; process until blended. Yiel d : Enough sauce for 40 to 50 chicken halves.

Mrs. Jenny Grobusky, D . W.A .

National Grange Walhalla, South Carolina CREAM OF TOMATO SOUP ( Recipe 75 years o l d )

1 peck ripe tomatoes 1 bunch celery, chopped 6 onions, chopped Pinch of soda 3 sweet green peppers 3 sweet red peppers 1 c. sugar Salt and pepper to taste 1 c, flour Cream Butter to taste

MABEL'S SALAD D R E SS I NG 4 eggs, beaten 3 c. sugar 4 tbsp. (heaping) flour 2 tsp. salt 4 tsp. prepared m ustard 1 c. vinegar 3 c. hot water or m i l k 4 chunks butter 1 /2 c. salad dressing Mix all ingredients except salad dressing in saucepan; bring to a boil. Remove from heat. Add salad dressing; mix wel l . Yiel d : Enough dressing for 1 0 pounds po­ tato salad.

Mrs. James R. Kilgore Harmony Grange, No. 1 692 Nazareth, Pennsylvania

Quantity Recipes / 225 * * * * ******************************** * F I L L E D C U C U M B E R C UPS Make a cut from center through outer edge of tissue th in cucumber slices; overlap edges, forming cup. P l ace on salad, overlapped edges down. Force mayo n n a i se . through pastry tube into cups.

Photograph for this recipe opposite.

D E L I C IOUS POTATO SALAD 1 tbsp. salt 1 tbsp . paprika 2 tbsp. onion juice 1 c. French dressing 5 qt. cooked cubed potatoes 6 hard -cooked eggs, q uartered 5 c. thinly sliced celery 1 /2 c. chopped pimentos 1 /2 c. cho pped green peppers 1 /2 c. chopped parsley 1 c. mayonnaise 1 c. cooked dressing

WEDD I NG CAKE POTATO SALAD 10 lb. potatoes 1 8·oz. bottle Hellmann's or Best Foods Italian dressing 8 c. chopped celery 2. chopped onions 2 tbsp. salt 1 tsp. white pepper Hel l mann 's or Best Foods real mayonnaise Tomato Roses Celery leaves F i l led Cucumber Cups Cucumber half slices Tomato points Cook potatoes until just tender; peel, dice and toss with I talian dressing while still warm. Let marinate i n refrigerator for about 2 hours. Com bine potatoes, celery, onions, salt and pepper. Add 4 cups mayon­ naise; toss until well m ixed. Line bottom and sides of 3 tier pans, l O x 2 inches, 8 x 2 inches and 6 x 2 inches, with waxed paper. Pack firmly with potato salad. Cover; chill for several hours. Uncover 1 0-inch layer; inve rt serving plate over pan and turn upright, holding pan firmly against center of pl ate. Place on flat su rface; remove pan and waxed paper. Turn out 8-inch layer on center of 1 0'inch layer; remove pan and waxed paper. Turn out 6·inch layer on top of 8·inch layer; remove pan and waxed paper. Garnish base of salad with Tomato Roses on celery leaves. Cir­ cle base of middle layer with Filled Cucum ber Cups.

Stand cucum ber half slices and place tomato points around base of top layer. Decorate top with tomato rose and celery leaves. Yiel d : Forty·two 3/4-cup servings.

TOMA TO ROSES Peel tomatoes with vegetable peeler, starting at top and peel ing around and around to bottom of tomato.

Roll peel ing around itself into rose shape.

Combine salt, paprika, onion juice and French dress i n g in bowl . Add potatoes; m ix wel l. Let stand for 1 5 minutes. Add eggs and vegetables; mix l ightly. Com­ bine mayonnaise and cooked d ressing. Add to sala d ; mix l ightly. Yiel d : 5 1 /2 quarts.

From a Grange Friend

GREEN BEAN SALAD 1 qt. green beans 8 stal ks celery, diced 2 green pep pers, diced 1 pt. peas 2 sm . onions, chopped 1 pi mento, chopped 1 tsp. salt 1 /2 c. salad oil 1 c. vinegar 1 tbsp. water 1 1 /2 c. sugar Mix beans, celery, green peppers, peas, onions and p i ­ mento i n bowl . Mix remaining ingredients; stir i nt o bean m ixture. Place in refrigerator for 2 4 hours before serving. Yield: 20 servings.

Mrs. Mendal Jordan Columbia Grange, No. 2435 A lbany, Ohio

CREAMY CABBAGE SLAW 1 1 /2 c. cream or sour cream 1 /2 c. vinegar 3/4 c. sugar 2 tbsp. salt 1 /2 tsp. pepper 8 qt. shredded cabbage, chi lled M ix cream, vinegar, su gar, salt and pepper in bowl .

Add cabbage; m ix wel l . Serve im mediately. Yield : 5 0 servings.

From a Grange Friend

226 / Quantity Recipes * ****************** * * * * ************** MARI NATED CARROT SALAD 2 lb. carrots 1 med. onion, sliced thin 1 green pepper, d i ced 1 1 /4 c. thick homemade tomato sou p 1 /2 c. Wesson o i l 1 c. sugar 3/4 c. cider vinegar 1 tbsp. prepared m ustard 1 tbsp. Worcestersh ire sauce 1 tsp. salt Dash of pepper Wash, peel and sl i ce carrots. Cook in boiling water u ntil crisp tender; drain. Com bine remaining i ngredi­ e n ts in bowl ; stir in carrots. Cover tightly ; place i n refrigerator for at least 1 2 hours before serving. May be refrigerated for at least 3 weeks. Yiel d : 20 servings.

Mrs. Vetrie jones Woodpecker Community Grange Chester, Virginia

M A R I NATED COLESLAW 3/4 c. (packed ) b rown sugar 2 c. vinegar 1 c. water 3 to 4 tbsp. celery seed 3 tbsp. salt 1 /2 tsp. pep per 8 qt. shredded cabbage M i x brown sugar, vinegar, water, celery seed, salt and p epper i n bowl . Add cabbage; m ix well. Chill for at l east 3 0 minutes before serving. Yiel d : 50 servings.

From a Grange Friend

D E L ICIOUS MACARON I AN D CH E ESE 3 1 /2 lb. macaroni 3/4 c. salt 1 c. butter 2 c. flour 1 gal. milk 1 tsp. paprika 1 /2 tsp. pepper 2 1 /2 lb. cheese, chopped 1 7-oz. can pi mento strips, drained (opt.)

Cook macaroni in 3 1 /2 gallons boiling water with 1 /2 c u p salt until tender. Drain in colander; rinse with water. Melt butter in kettle; stir in flour until smooth.

Add m i l k; cook, stirring constantly, until thickened.

Add remaining 1 /4 cup salt, papri ka, pepper and c h eese; cook, stirring, until cheese melts. Stir in maca­ ron i ; pour into greased baking pans. Garnish with pi­ m ento strips. Bake in preheated 37 5-degree oven for 30 m i nutes or until brown. Yiel d : 50-55 servings.

From a Grange Friend

MACARO N I AN D CHEESE FOR F I FTY 5 lb. macaroni 1 /4 c. salt 2 lb. cheese, cut in pieces 6 qt. thin white sauce 1 qt. soft bread crumbs 1 /2 c. melted butter Cook macaroni in 2 gallons boil ing water with salt until ten der; d rain. Add cheese to white sauce; heat, stirring constantly, until cheese is melted. Stir in maca­ ron i ; place in greased baking pans. M ix bread cru m bs with butter; sprinkle over macaroni m ixture. Bake in preheated 3 75-degree oven until bu bbly and brown.

Yield: 50 servings.

From a Grange Friend

B E E F BARBECUE 1 8 to 9-lb. boneless lean chuck roast 1 /2 c. vinegar 3 c. water 1 /2 c. sugar 8 tsp. m ustard 1 /2 tsp. pepper 1 /2 tsp. red pepper 4 1 /4-in . slices lemon 4 med. slices onion 1 c. butter 2 c. catsup or chili sauce 1 /4 c. Worcestershire sauce Bake roast as desi red until well done. Combine vine­ gar, water, sugar, m ustard, pepper, red pepper, lemon and onion in saucepan; simmer for 30 m inutes. Add butter, catsup and Worcestershire sauce; remove from heat. Remove roast from oven ; let stand u ntil cool.

Cut i nto 1 /4 to 1 /2-inch thick slices; arrange in deep platter. Pour sauce over roast; refrigerate for at least 24 hours. Reheat before serving. Yiel d : 24-32 servings.

Mrs. Blanche Newsom Wife of Past National Master Washington, D.C.

B E E F AN D NOODLES 5 lb. ground or chopped beef 1 /3 c. chopped onion Beef drippings or butter 3 1 /2 qt. meat stock 1 c. flour Salt Pepper to taste 1 /2 c. chili sauce 2 1 /2 l b. noodles Brown beef and on ion in 1 /4 cup d rippings in kettle, stirring freq uently. Add stock; sim mer for 30 m inutes or until beef is tender. Melt 1 /2 cup drippings; stir in flour to make a smooth paste. Sti r hot stock i nto flour m ixture; stir bac k into hot stock. Cook until th ick­ ened, stirring constantly. Add salt and pepper to taste;

Quantity Recipes / 227 * * * * ******************************** * stir in c h i l i sauce. Stir 1 /2 cup salt into 2 1 /2 gallons boiling water. Add noodles slowly ; coo k until tender.

D rain in colander, rinsing well with water. Combine n oodles and ground beef sauce to serve. Ground beef sauce may be served over noodles, if desired. Add more seasoning, if needed. Yiel d : 50·55 servings.

From a Grange Friend

NEVE R-FAI L M EAT LOAF 3 loaves bread 24 lb. ground beef 1 1 /2 gal. m i lk 1 6 eggs, beaten 1 lb. butter, melted 1 /3 c. Lawry's seasoning salt 1 /3 c. onion salt Toast bread slices until browned; crush o r blend into crum bs. Com bine all ingredients; mix thoroughly. Line 1 6 loaf pans with aluminum foi l . Pieces may be large enough to fold over loaves and wrap for freezing, if desired. Divide beef m ixture equally i n loaf pans. Bake in preheated 350-degree oven for 1 h our. Eight loaf pans may be used, if m ore convenient. Lift loaves from pans after baking; seal tightly. Prepare and fill pans; bake remaining loaves. Three strips bacon m ay be placed over each loaf before baking, if desired.

Yield: 1 00-1 20 servings.

Michael T. Curran, W.A . C. A sst. Oir. Massachusetts

CAL ICO HAM CASSEROLE 3 c . bread cubes 1 /4 c. melted butter 1 c. butter 1 c. flour 1 tsp. salt 1 /4 tsp. pepper 2 tsp. d ry m ustard 2 tsp. Worcestershire sauce 6 c. m i l k 2 1 /2 c. grated cheese 1 med. onion, grated 4 1 0-oz. packages frozen mixed vegetables, cooked 2 lb. ham, cut into cubes Minced celery to taste (opt.)

LITTLE HAM LOAVES 1 loaf bread 2 doz. eggs, beaten Milk 2 0 l b . ground ham 10 lb. ground beef 1 c. catsup Brown sugar to taste Break bread into fine pieces. Stir in eggs and enough m i l k to make a batter. Add ground ham and gro u n d beef; m ix wel l . Shape into small loaves, using a custard cup or ice c ream scoop ; place in baking pans. Bake i n preheated 3 50-degree oven for 4 5 minutes. Com b i n e catsup and brown sugar; brush over tops of l oaves.

Bake for 1 5 minutes longer. A topping m ade w i t h crushed p ineapple m a y b e used, if desired. Yield : 1 00-1 05 servings.

Mrs. j . William Steel Big Knob Grange, No. 2008 Freedom, Pennsylvania

CHICKEN TAMALES ( Recipe over 90 years o l d ) 1 4 to 5-lb. chicken 2 c. yellow cornmeal 1 Ig. onion, diced 1. tsp. red pepper 1 c. catsu p 1 1 /2 tsp. c h i l i powder 2 1 /2 c. thick tomato sou p 1 1 /2 c. butter 1 /4 c. Worcestershire sauce 1 tsp. mace 1 /2 tsp. cloves 1 /2 tsp. allspice Salt to taste 2 or 3 doz. large dried cornhusks Olives

Com bine bread cubes and melted butter; set aside.

Place 1 cup butter i n large saucepan; heat until melted.

Add flour, salt, pepper and m ustard; stir until smooth.

Sti r i n W orcestersh ire sauce and m i l k; cook over me­ dium heat, stirring constantly, until thickened. Add cheese; stir until melted. Remove from heat. Add re­ maining ingredients; m ix well . Pour into 2 greased 1 8 x 8 x 2-inch baking pans. Bake in preheated 350-degree oven for about 40 m inutes or until brown.

Yield : 25 servings.

Cook chicken in water to cover until tender; remove chicken from broth. Reserve 2 quarts broth. C u t chicken into small chunks. Bring reserved broth t o a boi l ; stir in cornmeal. Cook until thi c k. Add oni o n , red pepper, catsup, chili powder, tomato soup, butter, Worcestersh i re sauce, m ace, cloves, allspice and salt.

Cook u ntil thick, adding more cornmeal, if needed .

Wash cornh usks; pour boil i ng water over husks. Let stand for 1 5 minutes. Overlap 2 or 3 husks in one hand; spread 1 /4-inch thick l ayer of cornmeal m ixtu re over h usks. Add layer of chicken; place olive in center.

Spread with another l ayer cornmeal m ixture. Place 1 or 2 husks over top; rol l up. Tie ends securely with string or strips of h usks. Continue until all ingredients are used. Refrigerate for 1 to 2 days for flavors to blend. Place i(1 steamer; steam until heated through.

May be frozen for future use. These tamales are easier if 2 people work together to fill and tie. Yield : 20 servings.

Mrs. Edward A ndersen Wife of State Master Waterloo, Nebraska

Zelia Chatburn A lbion Grange, No. 32 7 A lbion, Idaho

228 / Quantity Recipes ******************* * * * * ************** VEN ISON STEW ( Reci pe 50 years old ) 2 c. salad oil 1 lb. bacon, d i ced 1 2 lb. venison, cubed 5 lb. onions, chopped 6 or 7 cloves of garlic, minced ( opt. ) 3 No. 2 cans solid-pack tomatoes or 6 c. fresh tomatoes, chopped 5 lb. carrots, diced 25 lb. potatoes, cut 3 or 4 glasses claret or Burgundy H eat salad oil in 25-gal lon kettle. Add bacon; saute u ntil browned. Add venison, a small amount at a time; s aute until browned. Remove part of the venison and keep hot until all is browned, if necessary. Add onions and garlic to venison ; stir in tomatoes, carrots, pota­ toes and wine. Cover; cook slowly until venison is ten· der, stirring frequently. Do not add water. Other vege­ tables may be added to stew. Wine vinegar may be su bstituted for claret, if desired. Yield : 50 servings.

Elsie Craig Calaveras Grange, No . 77 5 San A ndreas, California

CH ICKEN A LA K I N G 1 l b . m ushrooms, sliced thin 3 tbsp. butter 6 qt. cubed cooked chicken 3 qt. med ium white sauce 1 sm. can pimento, chopped 4 tbsp. chopped parsley 2 tbsp. salt 2 tsp. pepper

Place hen in large kettle; add carrot, onion, 2 tea­ spoons salt and 2 q uarts boiling water. Cover; simmer for 2 h ours and 30 minutes or until chicken is tender.

Cool chicken in broth. Remove chicken from broth ; grind skin. Cut chicken into bite-sized pieces. Cook giblets in boil ing water until tender; d rain broth into kettle containing broth. Strain broth ; chil l . Grind gib­ lets. Remove c rusts from bread; grind crusts for later use. Crumble bread into large bowl. Melt 1 /2 cup but­ ter in heavy pan. Add parsley, chopped onion and celery; cook, stirring, for 5 minutes. Add to bread crum bs; m ix l ightly with fork. Add giblets, 1 teaspoon salt, pepper and poultry seasoning. Skim fat from chicken stock; reserve. Heat ch icken broth ; do not boil. Add 6 tablespoons chicken broth to bread m ix­ ture; mix l ightly. Set aside. Add enough butter to re­ served chicken fat to m ake 1 cup, if needed. Melt fat mixture in large saucepan; stir in flour u n til smooth .

Add 4 cups chicken broth and m i l k gradually; stir in remain ing 2 teaspoons salt. Cook, stirring constantly, until thick. Stir small amount of sauce into eggs; stir bac k into sauce. Cook over low heat for 3 to 4 min­ utes, stirring constantly; stir in ground skin. Place bread m ixture in l arge, greased casserole; pou r half the sauce over bread m ixture. Add ch icken; add remaining sauce. Melt 1 /4 cup butter; mix with b read c rumbs.

Sprin kle over casserole. Bake in preheated 3 75-degree oven for 20 minutes or until heated through and golden brown. May be frozen. Yield : 20 servings.

Glorene Breckenridge L incoln Grange, No. 295 Pond Creek, Oklahoma

SCALLOPED CH ICKEN W ITH G I BLET D RESSING

S aute mush rooms in butter until browned. Stir c h icken into white sauce. Add m ushrooms and rem ain­ i n g ingred ients; mix together carefully. Cook slowly, sti rring frequently, until heated through. May serve over toast, patty shells or biscuits. Yiel d : 50 servings.

From a Grange Friend

SCALLOPED CH ICKEN FO R A CROWD 1 5-lb. fat hen with giblets 1 carrot 1 onion 5 tsp. salt 1 1 /2 loaves 2 day-<>Id bread Butter 6 sprigs of parsley, chopped 1 med. onion, c hopped 2 Ig. stalks celery with tops, chopped Dash of pepper 1 tsp. poultry seasoning 1 c. sifted flour 1 c. milk 4 eggs, slightly beaten 1 c. b read crumbs

2 5 t o 6-lb. hens 2 c. flour 8 eggs, beaten 3 qt. milk 3 qt. giblet dressing 4 c. cracker crum bs Cook chickens in boil ing salted water until tender. Lift ch ickens from broth ; set broth aside to cool. Remove skin and bones from chickens; grind skin th rough food chopper. Dice chickens; set aside. Remove 2 cu ps fat from chicken broth ; pour fat in top of l arge d ou ble boiler. Stir in flour to make a smooth paste. Add eggs, stirring constantly; mix in m i l k. Cook until thick and smooth, stirring constantly. Stir in ground chicken skin. Spread giblet dressing in 2 large baking pans.

Pou r a layer of sauce over dressing, using half the sauce. Arrange diced chic ken over sauce; top with re­ maining sauce. Cover with cracker crum bs. Bake in preheated 3 50-degree oven for 30 minutes or until h eated through and bubbly. Sprin kle milk over crumbs, if top seems dry. Chicken stock may be used as l iquid in giblet dressing, if desired. Yiel d : 50 servings.

Mrs. Bruce T. Metzger Union Center Grange, No. 784 Canton, Pennsylvania

Quantity Recipes / 229 * * * * *********** ******************** * * TURKEY P I E 1 25-lb. turkey, roasted and boned 8 c. flour 2 gal . turkey broth 2 1 /2 c. thick celery soup 4 No. 303 cans sm. onions 4 p kg. frozen peas 1 c. ground fresh celery 1 /2 c. grated onions 1 c. butter 1 2 c. bread crumbs Salt and pepper to taste Poultry seasoning to taste Break turkey into small pieces; place in large baking pan. Place flour in large kettle; stir in broth until smooth. Add soup and onions. Cook, stirring, until th ick. Stir in peas just before removing from heat.

Pou r over turkey. Saute celery and onions in butter until golden. Add to bread cru m bs; add seasonings.

Toss u ntil wel l blended. Spread on cookie sheets. Bake in preheated 3 50-degree oven until browned. Spri n kl e over sauce in baking pan. Bake until heated through.

Yield: 50 servings.

Margaret Thomson EI Camino Grange, No. 462 Gerber, California

G RANDMA WELLES' RAISED BISCUITS ( Recipe 75 to 1 00 years old) 3 c. m i l k 1 cake yeast 1 c. lard 1 c. sugar 1 /2 tsp. (about) salt Flour Mix all ingredients, using enough flour to m ake soft dough ; let rise until doubled in b u l k. Knead on floured surface, adding more flour, if needed. Roll out; cut with biscuit cutter. Pl ace i n greased pans; let rise until doubled i n b u l k. Bake i n preheated 3 50-degree oven for 1 5 m i nu tes. Reduce temperature to 3 25 degrees; bake until done. Yiel d : 50 biscuits.

Ora Mae Gaylord Tunxis Grange, No. 7 3 Bloomfield, Connecticut

J ITNEY SUPPER SPECIAL BISCU ITS 1 0 lb. flour 1 0 oz. baking powder 3 oz. salt 3 lb. fat 4 qt. m i l k Sift d ry ingredients together i n bowl . A d d fat; mix with pastry blen der. Add m i l k; m ix wel l . Dough shou l d be soft and l ight. Roll out on floured board; cut with biscuit cutter. Pl ace on greased baking sheets.

Bake in preheated 3 75-degree oven for 1 2 to 1 5 m i n­ utes. Yiel d: 1 50 biscuits.

A rline Marsh Trout L ake Grange, No. 2 7 0 Trout L ake, Washington

CO FFEE FOR ONE H U NDRED 8 c. coffee 4 1 /2 gal. water Tie 2 cups coffee loosely into each of 4 pieces of double th ickness cheesecloth, allowing room for cof­ fee to swell . Bring water to a boil in large kettle. Drop in bags of coffee; reduce heat. Cover. Simmer for 1 0 to 1 3 minutes o r to desired strength; d o not boil . Re­ move bags; serve at once.

From a Grange Friend

BEVERLY 'S FRUIT PUNCH ( Recipe 75 years old) 4 c. sugar 8 c. water 1 box strawberries 1 pineapple, shredded 4 bananas, sliced 1 c. fruit juice J ui ce of 6 oranges J uice of 3 lemons 2 qt. Apollinaris Mix sugar and water in saucepan; boil for 5 minutes.

Ch ill. Hull strawberries; cut into small pieces. Mix sugar syrup, strawberries, pineapple, bananas, j uices and Apollinaris; add ice. Sti r i n enough water to m a ke punch desired strength. One cup maraschino cherries may be added, if desired. Yiel d : 25 servings.

Mrs. Be verly L. Martin Bloomingburg Grange, No. 7 7 9 7 Bloomingburg, New York

P I N K WED D I NG PUNCH 4 3-oz. packages pink lemonade powder mix 4 qt. iced water 2 46-oz. cans pineapple juice 2 46-oz. cans Hawaiian punch 2 1 -qt. bottles Seven-Up or ginger ale 1 qt. pi neapple sherbet Combine l emonade mix and iced water. Add pineapple juice and Hawaiian punch ; stir thoroughly. A d d Seven-Up. Scoop sherbet into punch bowl ; p o u r p u n c h over sherbet slowly. Punch will b e frothy. Yield : O n e hundred 4-ounce servings.

Mrs. Glen Garber Spring Creek Grange, No. 95 7 Reardan, Washington

230 / Quantity Recipes * * ***************** * * * * ************** well. Ch i l l . Add ginger ale and sherbet j ust before serv­ ing. Yiel d : 30 servi ngs.

Mrs. William B. Bro wn Whetstone Grange, No. 2628 Bucyrus, Ohio

D E L I C IOUS WED D I NG PUNCH 2 c. sugar 2 c. water 1 c. strained fresh lemon juice, chilled 2 c. strained fresh orange juice, chilled 1 46-oz. can apricot juice, chilled 2 46-oz. cans pineapple j uice, chilled 2 qt. ginger ale, chilled Mix sugar and water in saucepan; heat until sugar is dissolved. Chill. Stir i n juices; refrigerate u ntil ready to serve. Add ginger ale; serve. Yiel d : 50 servings.

Bessie Wischmeyer Sodom Grange Bryan, Ohio

TEAHOUSE P I N EAPPLE PUNCH 1 qt. water 1 /2 c. tea 3 qt. cold water 2 bunches fresh mint 1 /4 c. sugar 2 1 -pt. 2-oz. cans pineapple juice 2 c. orange juice 2 c. lemon juice 2 c. grapefruit juice 2 sm. jars maraschino cherries 1 qt. ginger ale 1 qt. club soda B ring 1 quart water to a ful l roll i ng boil. Remove from h eat and immed iately add tea; let stand for 4 m inutes.

Stir; strain into container holding 3 quarts cold water_ Crush mint leaves and stems in sugar in large m ixing bowl, using a wooden spoon. Stir in fruit juices and c h e rries. Add tea; mix wel l . Pour over ice ring in p u nch bowl when ready to serve. Add ginger ale and c l u b soda carefu l l y ; add more sugar, if desired. Yield : A bout 70 punch-cup servings.

Pho tograph for this recipe above.

P ARTY PUNCH 6 tbsp. lemon juice 1 1 /2 c. sugar 1 1 /2 c. water 1 1 -qt. 1 4-Q z. can orange juice 1 1 -qt. 1 4-oz. can pineapple j u i ce 1 1 /2 qt. gi nger ale 1 1 /2 qt. pineapple sherbet Com bine lemon juice, sugar and water; stir u ntil sugar is d issolved. Add orange juice and p ineapple j uice; mix

BROWN I E BARS 8 1 -Qz. squares chocolate 1 1 /3 c. butter 4 c. sugar 1 1 /2 c. eggs 2 c_ all-purpose flour 1 tbsp. salt 1 tbsp. vani lla extract 4 c. coarsely chopped nuts Melt chocolate and butter over hot water. Add sugar; mix wel l. Beat i n eggs. Add flour, salt, vanilla and nuts; mix thorough ly. Spread evenly i n greased and floured 1 7 x 1 1 -i nch baking pan to about 3/4-inch thic kness. Bake i n preheated 325-degree oven for 25 to 40 m i nutes. Remove pans from oven when m ixture is still sl ightly sticky but not doughy ; cool sl ightly.

Cut i nto 1 x 2-inch bars.

From a Grange Friend

D I FFE RENT SAND TARTS ( Reci pe about 1 75 years old )

2 lb. flour 2 lb. sugar 1 1 /4 lb. butter 3 eggs Fi nely chopped blanched almonds Cinnamon sugar Place flour and sugar in bowl ; cut in butter. Add eggs; mix thoroughly. Roll out thin, using additional sugar instead of flou r. Spri n kle with desired amount of al­ monds; press l ightly i nto dough. Spri n kle with cinna­ mon sugar. Cut into desired shapes with sharp kn ife; place on greased cookie sheet. Bake in p reheated

Quantity Recipes / 23 1 * * * * * * * * * * * * * * * * *. * * * * * * * * * * * * * * * * * * * * 400-degree oven until golden brown. Yiel d : About 200 cookies.

Edith Rogers Floris Grange, No. 749 Herndon, Virginia

D ROP CAKES ( Reci pe about 1 75 years old) 2 c. sugar 4 c. flour 1 c. butter 5 eggs, slightly beaten 1 tsp. soda 1 c. sour cream Grated rind and juice of 2 lemons 1 lb. raisins 1 /2 l b . currants 1 /2 l b . citron, chopped Place sugar and flour in bow l ; cut in butter. Add eggs; m ix wel l . Dissolve soda in sour cream; sti r i nto sugar m ixture. Add l emon rind and juice. Add fruits; mix thoroughly. D rop by teaspoonfuls on greased cookie sheet. Bake in preheated 3 75-degree oven until gol den brown. Yield : A bout 1 00 cookies.

Edith Rogers Floris Grange, No. 749 Herndon, Virginia

L I BBY'S COO K I ES 2 c. shortening 2 c. sugar 2 c. molasses 2 eggs 2 tbsp. ginger 1 /2 tsp. salt 1 c. m i l k 2 tbsp. vinegar 2 tbsp. soda Flour

SPEC IAL G I NG ER COOKI ES ( Recipe about 85 years old) 2 c. molasses 1 c. sugar 1 c. lard or butter 1 c. sour milk 2 eggs 2 tsp. soda 1 tsp. ginger Flour

OLD-FASH IONED LEMON P I ES ( Recipe 65 to 70 years old)

Violet M. Chase Cape Horn Grange Bonne ville, Washington

1 c. lard 2 c. sugar

Mrs. Robert George Willard Grange, No. 7 440 New Castle, Pennsylvania

Mrs. Wendell Dean Willard Grange, No. 7 44 0 New Castle, Pennsylvania

Cream shortening and sugar i n large bowl ; stir i n mo­ l asses, then eggs. Add ginger, salt and m i l k; mix wel l .

Combine vinegar a n d soda; stir i nto molasses m ixture.

Sti r in enough flour to make stiff dough. Roll out on flou red board, rol l ing thin for crisp cookies or thick for soft cookies. Cut with l arge cookie cutter; place on greased cookie sheets. Bake in preheated 3 50-degree oven for about 1 5 m i nutes or until done. Remove from cookie sheet; cool. Yiel d : 6 dozen.

PARTY SUGAR COO K I ES

Cream lard and sugar in bowl ; stir i n eggs. Mix soda and sour m i l k; stir into creamed m ixtu re. Add salt a n d flavoring; m ix. A d d enough flour t o make stiff doug h ; mix wel l . Rol l out on floured surface; cut with coo kie cutter. Place on greased cookie sheets. Bake in p re­ heated 425 to 450-degree oven for about 10 m in utes or until done. Remove from cookie sheet; cool. Yiel d : 5 dozen.

Mix all i ngredients in order l isted, adding enough flo u r to make soft dough. The softer the dough the better the cookie. Rol l out on floured surface; cut with cookie cutter. Place o n greased cookie sheets. Bake i n preheated 4 25 to 450-degree oven for about 1 0 m in­ utes or until done. Remove from cookie sheet; cool.

Yield: 6 dozen.

( Recipe 1 25 years old)

( Recipe about 75 years old)

2 eggs, well beaten 1 tsp. soda 1 c. sour milk Pi nch of salt Flavoring to taste Flour

8 c. water J ui ce of 3 lemons 4 c. sugar 1 /4 c. cornstarch 4 egg yolks, beaten Dash of salt Butter 4 baked pie shells, cooled Whi pped cream or meringue Mix water, l emon j uice, sugar and cornstarch in sauce­ pan ; c oo k until clear. Add small amount of the h o t mixture t o egg yol ks, stirring constantly; stir back i nto hot m ixtu re. Add salt and small amount of butter; m ix well . Pour i nto pie shells; cool. Cover pies with whipped cream. Yield: 24 servings.

Hazel Bills Butterfield Loch Lomond Grange, No. 76 Golden, Colorado

8pecial Diabetic Recipes

233

This section of special diabetic and d ietetic rec i pes is the result of requests from o u r Grange mem bers for suggestions on how to prepare special d ishes for d i abetic fam i l y m e m bers and fri ends. Many weight-conscious G range mem bers have also asked for hel p with low-calorie dishes suita b l e for d ieti ng.

We feel that these recipes wi l l be a great h e l p in p l a n n i ng special diets for fa m i l y m e m bers so that mea l s w i l l be more i nteresti ng and varied . I f u nder the care of a doctor, show h i m the rec i p es and see i f they meet h is approval .

I n most cases, we are sure that they wil l .

Sticki ng to a l o w-sugar o r a low-cal o rie diet is d ifficu lt for anyone, but i t is especi a l l y hard for c h i ld ren . They see their fr iends eating cookies, cakes and other del icious desserts and sweets. For y o u r d iabetic ch i ld 's n ext b i rthday , use the rec i pe for Chocolate Cake and top it with Fluffy Frosting

-

then

watch his eyes l ight up when you tel l h i m that h e can eat this cake because it was made just for h i m and is o n h is d iet ! On other occasions, fix Applesauce Cookies or Chocolate- Walnut Brownies for a delic ious surprise.

Ameri cans are becom ing more and m o re weight conscious. Pi lgri ms, pioneers and settl ers may have m issed the ready avai l ab i l ity of sweets, b ut now, sweets are al most too ava i l a b l e for our own good . But, with rec i pes in this section such as Refrigerator Cheesecake and Coconut Custard Pie, you can enjoy desserts and sti l l stay on your d iet. When dieting friends com e to su pper, they won 't have to tu rn down scru m ptious Cherry Tarts i n Dieter's Pie Crust topped with Mock Whipped Cream. Everyone wi l l want to know your reci pes for preparing such rich foods without exceed i ng y our d i et a l l owance.

Suggestions for using these rec i pes successful l y i n c l ude being sure to measure carefu l l y , o i l ing pans with spray-on no nstick coati ngs and noticing when a recipe cal l s for a l iquid or a gra n u lated diet sweetener. If a reci pe does not have the calorie cou n t l isted, you can be s u re the amount is n o m i n a l .

234 / Special Diabetic Recipes * ****************** * * * * ************** LOW-CALOR I E CREAMY F RENCH D RESS I NG 1 /2 sm. onion, chopped 1 sm. can d iet tomato juice 1 tbsp. Worcestersh ire sauce 2 tsp. salt 1 tsp. dry m ustard 1 /2 tsp. pepper 1 /2 tsp. paprika 1 /8 tsp. garlic powder 2 tsp. Sugar Twin 1 pkg. MCP pectin (opt.)

1 1 /2 c. salad oil Place onion and 1 /2 c u p tomato juice in blender con­ tainer; process until onion is pureed. Add rem aining tomato juice, Worcestersh i re sauce and remaining in­ gredients except o i l ; process until blended . Add o i l , 1 /2 cup a t a time, blen ding well after each addition.

Pl ace in container; cover. Refrigerate; dressing will not separate.

Mrs. jenny Grobusky, D. W.A .

National Grange Walhalla, South Carolina

The fol lowing recipes were submitted by M rs.

Mattie M. Vall ine, Quincy Grange, No. 990, Qui ncy, Wash ington.

APRICOT-OATM EAL BREAD 2 c. biscuit mix 1 c. oatmeal 1 /4 tsp. salt 1 tsp. baki ng powder 1 /2 c. dried apricots, chopped 1 /3 c. coarsely chopped walnuts 4 1 /2 tsp. Sucaryl 1 egg, beaten 1 1 /4 c. milk Com bine biscuit m ix, oatmeal, salt, baking powder, a pricots and wal nuts. Com bine Sucaryl, egg and m i l k ; blend well. Add t o d ry m ixture; mix wel l . Turn into a g reased 9 x 5·inch loaf pan or 2 small loaf pans. Bake i n preheated 3 50·degree oven for 1 hour. Yield: 20 servings, 94 calories each.

APPLE CUSTARD P I E W ITH LO-CAL SHELL 1 /3 c. flour 1 /8 tsp. salt 2 tbsp. shortening 1 /2 c. d ry cottage cheese 3 c. apple slices

3 eggs, beaten 1 tbsp. Sucaryl 1 1 /2 c. skim m i l k 1 /2 tsp. vanilla extract Nutmeg to taste Combine flour and salt; cut in shortening. Force cheese th ru a sieve; add to flour m ixture. Mix u ntil dough forms a bal l . Roll out on l ightly floured board.

Turn i nto 9-inch pie plate. Fill crust with apple slices.

Com bi ne eggs with Sucaryl, m il k and vanilla; m ix well.

Pou r over apples. Sprin kle with nutmeg. Bake in pre­ heated 3 50·degree oven for 40 to 50 m inutes or until knife i nserted i n center comes out clean. 1 78 calories each serving.

APPLESAUCE-PUMPK I N P I E 1 c . pumpkin 1 c. unsweetened applesauce 1 tbsp. Sucary I 1 /2 c. non-dairy Pream 1 1 /2 tsp. cinnamon 1 1 /2 tsp. n utmeg 1 /2 tsp. salt 4 eggs, well beaten 1 c. boiling water 1 9·i n . unbaked pie shell Com bine pumpkin, applesauce, Sucary l , Pream, spices and salt; beat wel l . Add eggs and boil ing water; m ix well . Pou r into pie shel l . Bake in preheated 425·degree oven for 1 0 m i nutes. Reduce tem perature to 350 de· grees; bake until knife inse rted in center comes out clean.

BAKED VAN I L LA PUFF 5 tsp. dietetic margarine 3 tbsp. flour 1 /4 tsp. salt 3/4 c. ski m m i l k 1 1 /2 tsp. vanilla extract Granulated or liquid no·calorie sweetener to equal 4 tbsp. sugar 3 eggs, separated Melt margarine in medium-sized saucepan; blend i n flour and salt. Stir in m i l k, vanilla a n d half the sweet­ ener. Cook, sti rring constantly, over low heat until sauce thickens and boils for 1 m i nute. Cool. Beat egg whites u ntil foamy and doubled in vol ume; sprinkle in remaining sweetener. Beat until meringue stands in firm peaks. Beat egg yol ks wel l ; stir i n cooled sauce.

Fold in meringue. Pour i nto ungreased souffle d ish.

Cut deep circle i n m ixtu re with knife. Set dish in bak· ing pan; pour boil ing water into pan to depth of 1 inch. Bake in preheated 350·degree oven for 45 min· utes or until firm and golden. Serve at once. Yiel d : 6 servings, 1 09 calories each.

Special Diabetic Recipes / 235 * * * * ** * * * * * ************************* * The fol lowing recipes were su bmitted by M rs.

M e l v i n Stepon, Q u i ncy G range, N o. 990, Quincy, Wash ington .

Hel pful Hints for These Recipes: Measure care­ fu l ly . A lways soften gelatin in at least 1 table­ spoon cold water. Always check with Doctor when using any sweetener. Sugar Twin has both white and brown sugar su bstitutes. Sweet Ten, S & W and MCP have recipes for canning fru its and you m ay write for them. Where recipes cal l for l ightly o i l ed or greased d ishes, you may use Cook i ng Ease as d i rected on can as this has no calorie count.

APPLE CIDER SALAD 1 1 /2 tbsp. unflavored gelatin 1 /3 c. co Id water 2 tsp. l iquid sweetener 2 c. apple cider or juice 2 tbsp. lemon juice 1 /2 tsp. salt 2 med. apples, finely chopped 1 /2 c . finely chopped celery Soften gelatin in col d water. Com bine sweetener, cider, lemon juice and salt; heat. Add to the soften e d gel atin, stirring until gelatin dissolves. Cool u ntil m ix­ ture begins to thicken. Fold in apples and celery. Place in 4-cup mold. Chill until set. Yiel d : 8 servings, 5 7 calories.

CRANBERRY J E LLY COOKED DRESS I NG 1 egg 2 tsp. liquid sweetener 1 tsp. dry m ustard 1 /8 tsp. paprika 1 /4 c . lemon j uice 1 1 /2 tsp. salt 3/4 c. salad oil 4 tbsp. cornstarch 1 c. water 1 /4 c. cider vinegar Place egg, sweetener, m ustard, paprika, lemon j uice, salt and salad oil in m ixing bowl ; do not m ix� M ix cornstarch and 1 /2 cup water to a smooth paste in top of double boiler over h ot water. Cook over low heat, stirring constantly and adding remaining water and vinegar gradually. Cook u ntil clear. Add to ingredients in bowl, beating constantly on medium speed of elec­ tric m ixer until smooth. Cool. May add 1 /8 teaspoon curry powder for I ndian D ressing or substitute 1 /2 cup unsweetened pineapple juice for 1 /2 cup water for Fruit Dressing.

2 c. fresh cranberries 1 /2 c. water 1 1 /2 tbsp. liquid sweetener 2 tbsp. lemon juice 1 tbsp. unflavored gelatin Cook cran berries in water until skins pop. Cool sli gh tly; force th rough strainer. Add sweetener a n d lemon j uice and cook for about 1 minute l onger. R e ­ move from heat. Soften gelatin in 1 /4 c u p water; a d d t o hot cranberry m ixture. Stir unti l dissolved. Turn i nto m ol d ; chill until set. Yield : 6 servings, 25 calories each .

CRANBERRY-ORANGE RELISH 2 c. cranberries 1 orange 3 tsp. l iquid sweetener Wash and sort cranberries; remove orange seeds. Grin d cranberries and orange with peel through food grinder, usi ng finest blade. Stir in sweetener; chill before serving.

J E L L I ED SPRING VEGETABLE SALAD F RU IT SALAD DRESS I N G 1 tbsp. unflavored gelatin 1 tbsp. cold water 1 /4 c. boi l ing water 1 /4 tsp. salt 1 tbsp. l iquid sweetener 1 /4 c. lemon juice 1 /8 tsp. dry m ustard 1 /2 tsp. paprika Soften gelatin in cold water; d issolve i n boiling water.

Com bine remaining i ngredients; mix with dissolved gelatin. Store in refrigerator. D ressing will become firm ; may soften by reheating, if desired. Y iel d : 1 /2 cup, 6 calories.

1 tbsp. u nflavored gelati n 1 /4 c. cold water 2 c. boiling water 1 /2 tsp. salt 1 /4 c . l i m e j uice 2 tbsp. l iquid sweetener Green food coloring 1 c. d i ced peeled cucumber 1 c . sliced radishes 1 /4 c. sliced scali ions Soften gelatin in cold water; dissolve in boiling water.

Add salt, l ime j u ice, sweetener and enough food color­ ing to tint desired color. Chill until mix begins to thicken. Fold i n remaining ingredients. Place i n 5-c u p mold ; c h i l l until set. Yield: 8 servings, 1 7 calories each .

236 / Special Diabetic Recipes

******************* * * * * ************** MOLDED SALAD 2 env. unflavored gelatin 1 pkg. l i me-flavored u nsweetened Kool-Aid 3 1 /2 c. boiling water 1 /2 pt. cottage cheese 1 tbsp. liquid sweetener 1 8-0l. can unsweetened crushed pineapple Combine gelatin and Kool-Aid in bowl; add boi l i n g water. Stir u n t i l dissolved. C h i l l u n til thickened. S t i r in c ottage cheese, sweetener and pineapple. Chill u ntil set. May substitute flavored dietetic gelatin for Kool­ A i d , sweetener and unflavored gelatin. Use pineapple canned in its own ju ice.

NO-SUGAR F R U IT SALAD 1 can pineapple chunks canned in own juice 1 tbsp. cornstarch 1 tsp. sweetener 1 tsp. vanilla extract Banana slices

Drain juice from pineapple i n to saucepan. Stir a small a m ou n t of juice into cornstarch ; return to saucepan.

Cook until th ickened, stirring constan tly. Stir in sweetener and vanilla. Dice pineapple ch u n ks. Com­ bine pineapple and equal amount of banana slices.

Pour thickened juice over fruits; toss until well coated.

Refrigerate until well chilled_

CHOCOLATE SAUCE 1 tbsp. butter or diet margarine 2 tbsp. cocoa 1 tbsp. cornstarch D ;lSh of salt 1 c. skim m i l k 2 tsp. l i q u i d sweetener 1 /2 tsp. vanilla extract Mel t bu tter in saucepan. Combine cocoa, cornstarch a n d salt; blend with melted bu tter until smooth. Add m i l k and sweetener; cook over moderate heat, stirring constantly, until sl ightly thickened. Stir in van illa.

Pl ace saucepan in ice water; stir for about 5 m in u tes or u n til col d . Yield : 1 cup, 16 calories.

LEMON SAUCE 1 tbsp. cornstarch 1 /8 tsp. salt 2 tsp. l iquid sweetener 1 c. water 1 tbsp. grated lemon rind 3 tbsp. lemon j uice 2 tbsp. butter or diet margarine D rop of yellow food coloring

Combine cornstarch and salt in saucepan. Blend in sweetener and water graduall y ; cook over m ed i u m heat, stirring constantly, u n til thickened. Remove from heat; blend in lemon ri nd, lemon j u ice, butter and col oring. Cool. G rated orange rind and orange juice may be substituted for lemon rind and juice for orange sauce; add 1 /8 teaspoon cinnamon. Yiel d : Five 1 /4-cup servings, 48 calories each.

MOCK MAPLE SY RUP 1 tsp. maple flavoring 1 tsp. liquid sweetener 1 /8 tsp. salt 1 c. hot water 1 tbsp. cornstarch 1 /4 c. cold water Add flavoring, sweetener and salt to h ot water in top of double boiler. Blend cornstarch with cold water; add to h ot m ixture. Cook over boil ing water, stirring constantly, until thickened. Yiel d : 1 /2 pint, 3 1 /2 cal­ ories per tablespoon.

TANGY SEAFOOD COCKTA I L SAUCE 1 /2 c. tomato juice 1 /4 tsp. l iquid sweetener 1 tsp. prepared horseradish 1 tsp. lemon j uice 1 /2 tsp. Worcestershire sauce 1 /2 tsp. salt 1 tsp. finely chopped parsley Combine all ingredients; chill to blend flavors. Spoon over seafood cocktails. Yield: 1 /2 cup, 3 1 /2 calories per tablespoon.

D I ETE R'S ANTI PASTO 1 /2 l b . mushrooms, sliced Low-Calorie D i l l Dressing 1 tsp. salad oil 3 dill pickles, sl iced Salt to taste 1 lb. cooked shrimp 6 ribs celery 3 hard-cooked eggs, halved 1 6 1 /2-0l. can tuna, drained 3 med. tomatoes, cut in wedges 2 d i l l pickles, cut in striJj!i Lettuce Combine mushrooms, 1 /2 cUI! dill d ressingJ oilJ half the sl iced pickles and salt; c h i i i . Combine remaining sliced pickles, sh ri mp and 1 /4 cUI! dill dressing; chill.

Arrange celery, eggs, tuna, tomatoes afid d i l l pickle strips on lettuce-l ined platter. Serve with remaining d ressing and marinated mush rooms ilnd sh rim p .

Special Diabetic Reci pes / 237 * * * * ****************************** * * * LOW-CALO R I E D I L L D R ESS I NG 1 c. vegetable j u i ce cocktail 3/4 c. dill pickle liquid 1 tbsp. chopped onion 1 cI ove of garlic, crushed 1 /2 tsp. basil leaves Dash of pepper Combine all ingredients in jar; cover_ Chill thoroughly.

Sh ake well befo re usi ng.

Photograph for this recipe on page 269.

APPLE MUFFINS 1 2/3 c . all-purpose flour 2 1 /2 tsp. baking powder 1 /2 tsp. salt · 1 /4 tsp. nutm eg 1 tsp. cinnamon 1 egg, slightly beaten 2/3 c. ski m milk 1 /4 c . oil or melted shortening 2 tsp. liquid sweetener 1 c. m i nced apples Sift fl our, baking powder, salt, nutmeg and cinnamon together. Combine egg, m i l k, oil and sweetener; blend into fl ou r m ixture. Do not overmix; batter will be l u m py . Fold in apples; pour into cupcake l iners, filling 2/3 ful l . Bake in preh eated 400-degree oven for 20 to 25 minutes or u ntil done. Yiel d : 1 2- 1 4 muffins.

BREAKFAST COF F E E CAKE 1 /4 c. skim milk 1 /3 c. butter or diet m argarine 1 tsp. salt 1 1 /2 tsp. liquid sweetener 2 pkg. yeast 1 /2 c. l ukewarm water 2 eggs, beaten 3 c. sifted flour 1 /3 c. chopped waln uts Powdered sweetener to taste Ci n namon to taste Scald mil k. Add butter, salt and liquid sweetener; stir until butter is melted. Cool to l u kewarm. Dissolve yeast in warm water; add to m i l k m ixtu re_ Add eggs an d sifted flour; mix wel l . Spoon into greased 9-inch square cake pan . Let rise, covered, in warm place until dou bled in bul k. Sprinkle wal nuts, powdered sweet­ ener and cinnam on over top. Bake in preheated 400-degree oven for 20 m inutes or until done. Yiel d : 9 servings, 246 calories each .

APRICOT-DATE BREAD 1 c. all-purpose flour 2 tsp. baking powder 1 /4 tsp. soda

1 /2 tsp. salt 3/4 c. skim m i l k 1 egg, beaten 1 /2 c. granular sweetener 1 tbsp . grated orange rind 1 tbsp. melted shortening 1 /2 c . whole wheat flour 1 /2 c. finely cut or ground pitted dates 1 /2 c. finely cut or ground dried apricots Sift al l-pu rpose flour, baking powder, soda and salt together. Combine m i l k, egg, sweetener, orange r i n d and shortening. Stir in flour mixture; m i x wel l . M i x whole wheat flour, dates an d apricots together; s ti r into m i l k m ixture until com bined. D o not overm i x .

Pour in oiled loaf pan. Bake in preheated 350-degree oven for 50 min utes or until bread tests done. T u rn out on rack to cool.

BANANA-NUT BREAD 1 tbsp. liquid sweetener 1 lb. ripe bananas 2 eggs, well beaten 1 3/4 c. cake flour 3 tsp. baking powder 1 /4 tsp. salt 1 /4 c. chopped waln uts Spri n kle sugar su bstitute over bananas; blend w e l l .

Blend in eggs. Sift flour, baking powder and salt to­ gether; blend into banana m ixtu re thoroughly but d o not overmix. Stir i n wal nuts. Pour batter into wel l ­ greased 4 x 7-inch pan. Bake in preheated 350-degree oven for 25 min utes. Reduce oven temperature to 3 0 0 degrees; bake for 3 5 to 4 0 minutes longer o r u n til done.

CRAN BER RY-NUT LOAF 2 c. sifted flour 1 c . granular sweetener 1 1 /2 tsp. baking powder 1 /2 tsp. soda 1 tsp. salt 1 /4 c . shortening 3/4 c. orange juice 1 tbsp. grated orange rind 1 egg, well beaten 1 /2 c. chopped nuts 1 c. fresh cranberries, coarsely chopped Sift flour, sweetener, baking powder, soda and salt together. Cut in sh orten ing until m ixture resem bles coarse cornmeal . Com bine orange juice, orange rind and egg. Pour into flour mixture; m ix just enough to dampen. Fold in n uts and cran berries careful l y ; spoon into greased loaf pan. Spread corners slightly h igh e r than center. Bake in p reheated 350-degree oven f o r about 1 hour or until crust is golden brown and tooth­ pick inserted in center comes out clean. Cool; store overnight for easy slicing.

238 / Special Diabetic Recipes * * ***************** * * * * ************** D ATE BREAD 1 c. chopped fine or ground dates 1 tsp. soda 1 c. boiling water 2 c. all-purpose flour 1 tsp. salt 1 /4 tsp. nutmeg 1 tbsp. butter or diet margarine 1 c. brown gran ular sweetener 1 egg 1 /2 c. chopped nuts 1 /2 tsp. vanilla Com bine dates, soda and water; let cool . Sift flour, sal t and n utmeg together. Cream butte;' and sweetener together; add egg. Add flour m ixtu re and date mixtu re alternately , blending well . Sti r in n uts and vanilla; do n ot overmix. Pour into lightly oiled loaf pan. Bake in p reheated 350-degree oven for 40 to 50 minutes or u n ti l done. Turn out on rack to cool .

O ATMEAL�RU N E BREAD 1 /2 c. shortening 6 tbsp. brown granular sweetener 1 egg, beaten 2 c. flour, sifted 2 tsp. baking powder 1 c . rolled q uick oats 1 1 /4 c. buttermilk 1 /2 c. chopped waln uts 3/4 c. pitted cooked prunes, chopped fine Cream shortening; beat in sweetener gradually. Beat in egg. Sift flour and baking powder together; sti r in oat­ meal. Add to shortening al ternately with butterm i l k; m i x wel l . Spoon l ayer of batter into greased loaf pan ; s p rinkle with waln uts and prunes. Repeat layers until all ingredients are used, ending with a layer of batter.

B a ke in preheated 350-degree oven for 1 hou r and 1 5 m i nutes or u n til bread tests done. Turn out on rack to c ool.

O RANGE MARMALAD E NUT BREAD 2 c. sifted flour 1 1 /2 tsp. baking powder 1 /2 tsp. salt 1 /3 c. skim m i l k 1 egg 2 tbsp. butter or diet margarine 1 tbsp. liquid sweetener 1 /2 c. d ietetic orange marmalade 1 /4 c. chopped walnuts S ift flour, baking powder and salt together into mixing bowl . Combine mil k, egg, butter and sweetener. Add t o fl our mixture; stir only u ntil flour is dampened.

F o l d in m armalade and wal nuts, mixing as little as p ossible. Spoon batter into lightly greased 9 x 5 x 3i n c h pan. Bake in preheated 350-degree oven for 1 h o u r and 40 m inutes or until done. Cool before slic­ i n g. Yiel d : 1 2 servings, 1 1 0 calories each.

PUMPK I N NUT BREAD 1 c . brown granu lar sweetener 1 /2 c. shorten i ng 2 eggs 1 c. canned pumpkin 1 /4 c . skim milk 2 c . sifted flour 2 tsp. baking powder 1 /2 tsp. salt 1 /4 tsp. soda 1 /2 tsp . ginger 1 /4 tsp. cloves 1 /2 c . chopped walnuts Cream sweetener and shortening together until l i ght and fluffy. Add eggs, one at a time, beating well after each addition ; sti r in pumpkin and m i l k. Sift flour, baking powder, salt, soda, ginge r and cloves together; stir i nto pumpkin m ixture. Beat for 1 m in ute with electric mixer. Sti r in waln uts. Turn i nto greased 9 1 /2 x 5 x 3-inch loaf pan. Bake in preheated 3 50degree oven for about 55 minutes or until done. Let cool .

BAS IC ROL L DOUGH 1 pkg. dry yeast 1 /4 c. warm water 1 c. low-fat m i l k, scalded 1 tsp. granular sweetener 1 tsp. salt 1 /4 c. shorteni ng 3 1 /2 c. sifted flour 1 egg, beaten Soften yeast in warm water. Com bine m i l k, sweetener, salt and shortening in bowl ; cool to l u kewarm. Add 1 1 /2 cups flour; beat wel l . Stir in yeast and egg. Add remaining flour gradual l y to form soft dough ; beat wel l . Place in greased bowl ; turn once to grease sur­ face. Cover; let rise for 1 hour and 30 m i nutes to 2 hours or u ntil doubled in b u l k. Turn out on l ightly floured pastry cloth ; form into desired shapes. Place on greased baking sheet or in m uffin cups; let rise u ntil dou bled in b u l k . Bake in preheated 400-degree oven for 1 2 to 1 5 m in utes. Yiel d : 2 dozen cl overleaf, butter fan or bowknot rolls or 3 dozen Parker House rolls.

RAI S I N-C I N NAMON RO L L S 1 /2 recipe Basic R o l l Dough 1 /4 c. granular sweetener 2 tbsp. melted butter or d iet margarine 1 tsp. ci nnamon 1 /4 c . raisins Roll out dough on l ightly flou red pastry. ·cloth into 1 6 x 8-inch rectangle. Com bine sweetener, butter an d cinnamon; spread over dough . Sprinkle with raisins.

Roll as for jelly rol l ; seal edge. Cut in 1 -inch slices; pl ace in greased 9 x 9 x 2-inch pan, cut side down.

Cover; let rise for about 30 to 40 minutes or until

Special Diabetic Recipes / 239 * * * * ******************************** * doubled i n bul k. Bake in preheated 3 75-degree oven for 20 to 25 m i n utes or until golden brown; remove fr.om pan. May ice with 1 /2 cup granular sweetener, if desired. May su bstitute 2 teaspoons grated orange peel for cinnamon, omit raisins and add 2 tablespoons chopped waln uts for Orange Rol ls.

C RANBE RRY PU NCH

P I N EAPPL E ST I C KY B U NS

Combine cranberry coc ktail, pineapple JUice and sweetener; chill. Sti r in ginger ale and ice cubes j u s t before serving. Yield : 3 3 /4 quarts, 2 0 calories p e r 1 /2-cup serving.

1 /2 recipe Basic Rol l Dough Melted d iet margarine or butter 1 8-oz. can diet crushed pineapple 1 tbsp. liquid sweetener 1 /2 tsp. (about) cornstarch 1 /4 c. walnut halves 8 marasch i no cherries, halved Roll out dough on l ightly floured pastry cloth as thin as possible. Cut with cookie or biscuit cutter to make 1 44 fOunds. Spread melted m argarine on each ; stack 6 rounds together, making 24 stacks. Drain pi neapple; reserve juice. Mix sweetener with reserved j uice; pour into saucepan. Add cornstarc h ; m ix well. Cook, stir­ ring, until thickened. Remove from heat; stir in pine­ apple and 1 /4 cup melted margarine. Arrange walnut h alves and cherry halves in bottom of 2-quart tube pan or bundt pan ; spoon pineapple mixture over wal nuts and cherries. Place roll stacks on edge around pan over pineapple m ixture; let rise for 25 minutes. Bake i n preheated 3 75-degree oven for 20 to 25 m inutes o r until done. T u r n o u t o n l arge plate t o cool. One-half cup brown granular sweetener may be su bstituted for l iquid sweetener and cornstarch.

SWEET ROLLS Butter or d iet margarine 1 /2 tsp. salt 1 /2 c. skim milk, scalded 1 pkg. dry yeast 1 tsp. liquid sweetener Flour Dietetic fruit conserve or peach preserves 40 raisins Add 1 teaspoon butter and salt to mil k; let cool to lu kewarm. Sprinkle i n yeast; stir until dissolved. Sti r in sweetener and 1 cup flour; mix wel l. Spri n kle 3 to 4 tablespoons flou r onto pastry cloth; turn out dough on cloth. Knead well . Grease small m ixing bowl with 1 /8 teaspoon butter; torn dough into bowl . Let rise until doubled in bulk. Place dough on pastry cloth ; divide into 8 equal portions. Flatten each portion to 3 inches in diameter; make an indentation in center of each. Pl ace 1 teaspoon fruit conserve and 5 raisins in each indentation; place rol ls on l ightly greased cookie sheet. Let rise until dou bled i n bulk. Melt 1 /2 tea­ spoon butter; brush l ightly over rolls. Bake in pre­ heated 3 75-degree oven for 25 min utes or until done.

Conserve and raisins m ay be placed inside rolls and the rolls folded for turnovers, if desired.

2 qt. low-calorie cranberry cocktail 2 1 2-oz. cans unsweetened pineapple juice 2 tsp. liquid sweetener 1 qt. low-calorie ginger ale, chilled

BAS IC LEMONADE 1 c. lemon juice 8 c. cold water 2 1 /2 to 3 tsp. liquid sweetener Com bine all ingredients. Add ice cu bes just befor e serving. Yield: Nine l -cup servings, 7 calories each.

P I N K LEMONADE 1 c. lemon juice 1 c. low-calorie cranberry cocktail 6 c. cold water 4 tsp. liq ... id sweetener Com bine all ingredients. Add ice cubes just before serving. Yiel d : 8 cups, 1 0 calories per cup.

MOCK SPARKL I NG BU RGU NDY 2 c. unsweetened grape juice 2 tsp. liquid sweetener 1 qt. low-calorie lemon-lime carbonated beverage, chilled 1 qt. low-calorie ginger ale, chi lled Combine grape juice and sweetener; chill. Stir in car­ bonated beverage, ginger ale and ice cu bes just befor e serving. Yield: 2 1 /2 quarts, 20 calories p e r 1 /2-cu p serving.

PARTY PUNCH 1 pkg. unsweetened grape beverage powder 2 c. unsweetened pineapple juice 2 tbsp. I iq'uid sweetener 1 qt. sparkling water, chi lled Dissolve grape powder in pineapple j uice. Add sweet­ ener; mix well. Chi l l . Add sparkling water just before serving. Yield: 1 1 /2 quarts, 20 calories per 4-ounce serving.

240 / Special Diabetic Recipes * ****************** * * * * ************** D R I ED F R U IT CANDY 1 /2 c. d ried apricots 1 c. raisi ns 1 /2 c. nuts 1 /2 tsp. liquid sweetener Grated coconut G rind apricots, raisins and nuts. Add sweetener; mix thoroughly. Roll into small balls. Roll balls in coconut and additional ground nuts. Wrap each ball in foil.

Store in refrigerator. 30 calories each .

F R U I T AND NUT CANDY 1 tbsp. unflavored gelatin 2 tbsp. cold water 1 /2 c. boiling water 2 tbsp. liquid sweetener 2 tsp. unsweetened orange beverage powder 1 /2 c. raisins, finely chopped 1 7 roasted peanuts, finely chopped 1 tbsp. cornstarch 1 /4 tsp. powdered sweetener Soak gelatin in cold water for 5 minutes. Add to boil· ing water; stir until dissolved. Add l iquid sweetener and o range beverage powder. Refrigerate until par­ tially congealed. Add raisins and peanuts; stir until bl ended. Turn into cold water rinsed 3 x 7-inch shal­ l o w pan. Refrigerate until firm. Cut into 1 -inch sq uares. Com bine cornstarch and powdered sweetener; sift over squ ares. 20 calories per piece.

CREAMY FROSTING 1 /2 c. cottage cheese, sieved 1 tbsp. liquid sweetener 1 /8 tsp. salt 1 tbsp. melted butter Com bine all ingredients, beating until smooth . Flavor as desired ; spread on cakes or cookies.

LOW-CALORI E TOPP I NG 1 /2 c. instant nonfat d ry m i l k 1 /2 c. ice water 1 tsp. liquid sweetener 1 /2 tsp. van illa extract Combine m il k, ice water and sweetener in m ixing bowl. Beat with m ixer at high speed until consistency of whipped cream. Add vanilla. May be spread on pie and garnished with grated lemon rind. Yiel d : 8 serv­ i n gs, 1 02 calories.

MOCK WH I PPED CREAM 1 /2 c. instant nonfat d ry milk 1 /2 c. cold water

2 tbsp. lemon j uice 2 tsp. liquid sweetener Com bine all ingredients in small m ixing bowl. Beat with mixer at h igh speed until stiff peaks form. Yield: 1 quart o r sixteen 1 2-calorie servings.

CHOCOLATE CAKE 3/4 c. sifted flour 1 tsp. baking powder 1 /4 tsp. soda 1 /4 tsp. salt 3 tbsp. cocoa 1 /4 c. cold coffee 1 egg 1 tbsp. liq uid sweetener 1 /4 c. water 1 tbsp. salad oil 1 tsp. vanilla extract 1 tsp. butter or diet margarine Fluffy Frosting Sift flour, baking powder, soda an d salt together.

Blend cocoa and coffee. Beat egg; stir in sweetener, water, salad oil and van illa. Stir into flour mixture, mixing only until smooth. Stir in cocoa m ixture. Line 8-inch round l ayer pan with white paper; grease with butter. Pour batter into pan;-yover pan with foil. Pl ace in shallow pan of water. Bake in preheated 350-degree oven for 25 minutes. Remove onto cake rack; cool .

C u t layer in half; ice with Fluffy Frosting. Yield: 8 slices, 71 calories each .

FL U F FY F ROSTING 1 /2 tsp. unflavored gelatin 2 tbsp. water 2 tbsp. instant nonfat dry m i l k 1 /2 tsp. liquid sweetener 1 1 /2 tsp. lemon juice 1 tsp. vanilla extract Soften gelatin in water for 5 minutes; d issolve over h ot water. Com bine remaining ingredients in small bowl; beat with m ixer at h igh speed for about 1 5 m inutes.

Add gelatin very gradually; conti nue beating until frosting stands in peaks. Total calories, 64.

CHOCOLATE SPONGE ROLL 5 eggs 5 tsp. liquid sweetener 1 tbsp. lemon juice 2 tsp. vanilla extract 1 /4 tsp. red food coloring 3/4 c. sifted cake flour 1 /4 c. sifted cocoa 1 /4 tsp. salt 1 tbsp. cornstarch 1 /4 c. granular sweetener Cream Filling

Special Diabetic Recipes / 241 * * * * ******************************** * Have eggs at room temperature. Beat eggs in large mixing bowl with m ixer at h igh speed for about 5 minutes or until l ight. Add liquid sweetener, lemon juice, vanilla and food coloring; continue beating at h igh speed u ntil stiff peaks form. Sift d ry ingredients together 3 times. Blend i nto egg m ixtu re gradually at low speed; beat for 2 minutes. Line bottom of 1 5 1 /2 x 1 0 1 /2 x 1 -inch jelly roll pan with well-oiled waxed paper. Pour in batter; smooth top. Bake in pre­ heated 300-degree oven for 20 m in utes or until top springs back when l ightly touched. Sift cornstarch with granular sweetener onto sheet of waxed paper.

Turn out cake onto waxed paper. Peel waxed paper from bottom of cake ; trim off crisp edges. Roll up cake with waxed paper; cool. Unwrap; spread cake with Cream Fill ing. Rewrap; place in refrigerator for at least 2 hours before serving.

C R EAM F I L L I NG 1 /4 tsp. salt 2 tbsp. cornstarch 1 c. water 1 tbsp. cream 1 1 /2 tsp. liquid sweetener 1 egg yolk, slightly beaten 1 /4 tsp. van i l la extract Place salt and cornstarch in saucepan. Add water; sti r until smooth. Add cream and sweetener; cook over medium heat u ntil m ixture comes to a boil and is med i u m thick. Mix small amount of the sauce with egg yol k; return to saucepan. Cook for about 3 minutes longer or u ntil well thickened, stirring constantly. Stir in vanilla; cool.

SPONGE CAKE 7 eggs, separated 1 /2 c. cold water 3 tbsp. l i q u i d sweetener 1 /2 tsp. vani lla extract 2 tbsp. lemon juice 3/4 tsp. cream of tartar 1 1 /2 c. sifted cake flour 1 /4 tsp. salt Have eggs at room tem perature. Beat egg yolks in bowl for about 5 minutes or u ntil thick and lem on colored.

Combine water, sweetener, vanilla and lemon j u ice.

Add to egg yolks; beat for 1 0 minutes or until thick and fl uffy. Beat egg whites in bowl u ntil foamy. Add cream of tartar; beat u ntil stiff peaks form. Fold i nto egg yol k m ixtu re carefully. Com bine flour and salt i n sifter; sift, small amount at a time, over egg m ixture, folding in gently . Place in ungreased 9 or 1 O-inch tube pan. Bake in preheated 325-degree oven for 1 hour and 1 5 m i nutes. Yield: 1 2 servings, 91 calories each.

ORANGE CU PCAKES 1 c. sifted flour 1 /2 tsp. salt 3 tsp. baking powder 1 tsp. vanilla extract

Liquid sweetener 1 c. water 2 egg whites 2 1 /2 tsp. grated orange rind 1 /4 c. Wheaties or other prepared cereal 1 /4 tsp. cinnamon 1 tsp. melted butter or d iet margari ne Sift flour, salt and baking powder together into bo wl.

M ix van illa, 1 tablespoon sweetener and water. Add to flour m ixture; stir just u ntil moistened. Beat egg whites u ntil stiff, but not d ry ; fol d into flour mixt u re, using spatula. Fold in 1 1 /2 teaspoons orange r i n d ; pour into m uffin pan l ined with fluted baking c u ps.

Mix Wheaties, cinnamon, remaining 1 teaspoon orange rind, butter and 1 /2 teaspoon sweetener; sprinkle o ver batter in cups. Bake in preheated 3 75-degree oven for 30 m in utes or until done. Remove from pan i m m edi­ ately; cool on cake rack. Yiel d : 1 2 m uffi ns, 42 calo ries each.

SU NSH I N E M ARMALADE CAKE 2 c. sifted cake flour 3 tsp. baking powder 1 /4 tsp. salt 1 /3 c. soft b utter or d iet margarine 3/4 c. skim m i l k 4 tsp. l i q u i d sweetener 4 drops of yel low food coloring 1 /3 c. egg whites 1 8-oz. jar dietetic orange marmalade Sift dry ingredients into m ixing bowl. Add butter; beat with m ixer at low speed for 3 to 5 minutes. C o m ­ bine m i l k , sweetener a n d coloring. Add al l except 1 /4 cup m i l k m ixture to flour mixture; beat with m ixe r at medium speed for 30 seconds. Add remaining m il k m ixture; beat for 1 m inute. Add un beaten egg w h i tes; beat for 1 m inute. M ixture will have a curdled appear­ ance. Pour into 8-inch round cake pan l ined w ith greased waxed paper. Bake in preheated 3 7 5-degree oven for 20 m inutes. Cool in pan for 1 0 m inutes, then remove from pan. Cut cake in half, making 2 sem i ­ circles. Place together in layers, using marmalade as fil l ing and topping. Yield: 1 2 servings, 1 1 8 calories each .

PRUNE WHIP 1 /2 l b . dried prunes 1 tsp. u nflavored gelatin 4 egg whites 2 tsp. lemon j u i ce 2 tbsp. liquid sweetener Simmer pru nes i n 1 cup water until soft. Remove p i ts; force prunes with l iquid through food m il l . Soften gel­ atin in 1 tablespoon water; dissolve over hot water.

Beat egg whites until foamy; beat in dissolved gel ati n, lemon j uice and sweetener gradually. Fold into prune pul p; place i n mold. Chi l l until fi rm. Yield: 6 servi ngs, 98 calories each.

242 / Special Diabetic Recipes * ****************** * * * * ************** APR I COT D ESSE RT J ELLY

CHOCOLATE BAVAR IAN

3 8-oz. cans d ietetic a pricots 1 env. unflavored gelati n 6 whole cloves 1 c. boiling water 4 tsp. l iquid sweetener 1 /8 tsp. salt 2 tsp. lemon juice

1 env. unflavored gelatin 1 /4 c. cocoa 1 c. skim m i l k 2 tsp. liquid sweetener 1 /2 tsp. vani lla extract 1 c. instant nonfat d ry m i l k 1 c. i c e water

D rain apricots; reserve liquid. Press apricots through sieve or food mill. Mix 3/4 cup reserved apricot l iquid with gelatin; set aside. Add cloves to boil ing water; red u c e heat. Cover; simmer for 5 minutes. Remove from heat; remove cloves. Add gelatin to water; stir u n til dissolved. Add sweetener, salt, lemon juice and apricots; mix wel l . Pour i nto 3 -cup mold or 6 individ­ ual molds; chill until firm.

F O U N DATION RECIPE FOR GELATIN D ESSERTS 1 env. unflavored gelatin 1 /2 c . cold water 2 tsp. l iq u i d sweetener 1 /8 tsp. salt 1 c. boil i ng water 1 /4 c. lemon j u i ce S p r i n kle gelatin over cold water to soften. Add sweet­ e n e r, salt and boiling water; stir until thorough ly dis­ sol ved. Add lemon j uice; mix well . Pour into mold; chill until firm. To make orange juice, grape juice, appl e cider, pineapple juice or grapefruit ju ice gelatins in above recipe, use 1 /4 cup cold water, 1 cup boi l i ng water and 1 /4 cup pure juice or 1 1 /2 cups boil ing j u ic e , 1 tablespoon lemon juice and 1 to 2 teaspoons l i q u i d sweetener.

G E LAT I N DESSERT 1 0 graham crackers, crushed 1 env. unflavored gelatin 1 /2 env. unsweetened flavored Kool-Aid 1 1 /2 c. boiling water 1 tbsp. liquid sweetener 1 /2 c. evaporated m i l k, chilled 1 sq. unsweetened baking chocolate, shaved Flaked coconut Place graham cracker cru m bs in 9-inch pie plate; spread cru m bs over bottom and u p side of plate to rim . Mix gelatin and Kool-Aid in bowl. Add boi l ing water; stir until dissolved. Sti r in liquid sweetener; c h i l l until partially set. Whip evaporated m i l k until t h i c k. Add gelatin mixture; beat until mixture forms stiff peaks. Pou r into crust; sprin kle with chocolate, then smal l amount of coconut. Cover with an inverted p i e p l ate; refrigerate until served. I nstant nonfat dry m i l k m ixed with ice water may be su bstituted for evaporated m i l k. Low-calorie flavored gelatin may be used instead of unflavored gelatin and Kool-Aid. Y i e l d : 6 servings.

Soften gelatin in 2 tablespoons water. Mix cocoa and skim m i l k in top of double boiler until smooth ; place over boil ing water. Add softened gelatin and sweet­ ener; sti r until gelatin is dissolved. Remove from heat; add vanilla. Chill until thickened. Com bine dry mil k and ice water; beat with m ixer at h igh speed until consistency of whipped cream. Beat gelatin mixture until smooth; add to whipped m i l k gradually. Spoon i nto l ightly oiled 6-cup mold ; chill for about 3 hours or until fi rm. Yiel d : 1 0 servings, 64 calories each.

REFRIGERATOR CH EESECAKE 1 0 crushed graham crackers 1 1 /4 tbsp. melted butter or diet margarine 1 tbsp. unflavored gelatin 3/4 c. cold water 2 eggs, separated 1 /4 tsp. salt 1 /2 c. skim m i l k 1 1 2-oz. carton cottage cheese, drained 3 tsp. liquid sweetener 1 tbsp. grated lemon rind 4 tbsp. lemon j uice 1 /2 tsp. vani l l a extract 1 /2 c. instant nonfat d ry m i l k Combine cracker crumbs a n d melted butter; reserve 1 /4 c u p crumb mixture. Press remaining cru mb m ix­ ture over bottom of 9-inch square cake pan; c h i l l .

Soften gelatin in 1 /4 cup cold water. Beat egg yol ks in top of double boiler. Add salt and skim m i l k; cook over boiling water until slightly thickened, stirring constantly. Add gelatin; stir until dissolved. Cool. Rub cottage cheese through a sieve; add to custard. Add 2 teaspoons sweetener, lemon rind, 3 tablespoons lemon ju ice and vanil la. Com bine dry milk and remaining cold water, lemon juice and sweetener; beat for about 1 0 m i nutes or until very thick. Beat egg wh ites until stiff, but not d ry ; fold in whipped m i l k. Pour into custard m ixture. Pour into cake pan crumb mixture; sprin kle with reserved crumb m ixture. Chill for about 4 hours. Yiel d : 1 2 servings, 1 01 calories each.

STRAWBERRY SPONGE 1 env. unflavored gelatin 1 /2 c. cold water 1 tbsp. liquid sweetener 1 1 /2 tbsp. lemon j uice

Special Diabetic Recipes / 243 * * * * ********************************* 1 pt. strawberries, crushed 2 egg whites Soften gelatin in water in top of double boiler. Add sweetener and lemon j uice; place over boil ing water.

Heat, stirring, until gelatin dissolves. Remove from heat; stir in strawberries. Chill until m ixture begins to thicken, then beat u ntil l ight and fl uffy. Beat egg whites until stiff; fold i nto gelatin m ixture. Spoon i nto l ightly oiled 3-cup mold or 6 individual molds; chill until firm. Yiel d : 6 servings, 94 calories each .

APPLESAUCE COO K I ES 1 3/4 c. flour 1 /2 tsp salt 1 tsp. cinnamon 1 /2 tsp. cloves 1 /2 tsp. nutmeg 1 tsp. soda 1 /2 c . butter or diet margarine 1 tsp. l iquid sweetener 1 egg 1 c. unsweetened applesauce 1 /3 c. raisins 1 c. Al l-Bran or qui ck-cooking rolled oats _

Sift dry ingredients together. Cream butter, sweetener and egg until l ight and fluffy. Add flour m ixture alter­ nately with applesauce, m ixing well after each addi­ tion; fold i n raisins and All-Bran. D rop by spoonfuls about 1 i nch apart onto oiled cookie sheet. Bake in preheated 3 50-degree oven fo r about 20 minutes or until brown. Chopped n u ts or ground dates m ay be su bstituted for raisins. May add more applesauce, m ak­ i ng a thinner batter, and bake in pan. Cut into squares when done. Yield: 4 dozen cookies, 39 calories each.

LEMON COOK I ES 1 /2 c. shortening 1 tbsp. liquid sweetener 1 egg 1 tbsp. lemon j uice 1 tbsp. water 1 tbsp. grated lemon peel 1 tsp. vanilla extract 1 /2 c. shredded coconut 2 c. sifted flour 1 tsp. baking powder 1 /2 tsp. salt Cream shorten ing in small m ixing bowl with m ixer at h igh speed. Add sweetener, egg, lemon j u ice, water, lemon peel and vanilla; beat u ntil thoroughly blended.

Mix i n coconut. Sift dry ingredients together; add to creamed m ixture, m ixing thorough ly. Form into roll 2 inches in diameter; wrap in waxed paper. Chill unti l firm. C u t i n t h i n slices; place o n ungreased cookie sheet. Bake i n preheated 400-degree oven for 1 0 to 1 5 m inutes. Yield: 4 1 /2 dozen cookies, 3 5 calories each.

CHOCOLATE-WALNUT BROWN I ES 1 sq. unsweetened chocolate 1 /3 c . butter or d iet margarine 2 tbsp. liquid sweetener 2 tsp. vanilla extract 2 eggs, beaten 1 c. sifted cake flour 1 /2 tsp. salt 1 /2 tsp. soda 3/4 c. chopped walnuts Melt chocolate and butter i n saucepan over low h eat; remove from heat. Add sweetener, vanilla and eggs; stir until well blended . Add cake flour, salt and soda; mix until well blended. Stir in walnuts; pour i nto greased 8-inch square baking pan. Level batter in pan.

Bake i n preheated 325-degree oven for 20 m i n u tes; cool. Cut into bars. Yield: 32 brownies, 55 calo ries each.

C I N NAMON COOKIES 5 tbsp. butter or diet m argarine 1 c. sifted fl our 1 /2 tsp. baki ng powder 1 tsp. l iquid sweetener 1 tsp. vanilla extract 1 tbsp. m ilk, fruit j uice or coffee 1 tsp. cinnamon Cream butter u ntil l ight and fluffy; blend i n flou r and baking powder. Com bine l iquid ingredients. Stir i n to flour m ixture; mix thoroughly. Spri n kle cinnamon over dough; knead on floured surface u ritil dough h as streaked appearance. Shape into balls about 1 /2 i n ch in diameter; arrange on cookie sheet. Flatten balls with fork dipped in cold water. Bake in p reheated 375-degree oven for 1 5 minutes or until edges are well browned. Yield: 30 cookies, 30 calories each.

O RANGE REFRIGE RATOR COO K I ES 1 c. sifted flour 1 /4 tsp. baking powder 1 /4 tsp. salt 1 /4 c. butter or d iet margarine 1 3/4 tsp. liquid sweetener 1 tsp. vanilla extract 1 /4 c. orange juice 1 tbsp. grated orange rind 1 tsp. grated lemon rind Sift flour, baking powder and salt together. Cream butter in bo w l . Com bine remaining ingredients; add to butter alternately with fl o u r m ixture. Shape into rol l ; wrap i n waxed paper. Chill until firm. Cut i n 1 /8-inch slices; pl ace on ungreased cookie sheet. Bake i n p re­ heated 400-degree oven for 1 2 m i nutes. Yield: 3 0 cookies, 2 8 calories each.

244 / Special Diabetic Recipes * ****************** * * * * ************** PEANUT D ROP COOKIES 3/4 c. sifted flour 1 /2 tsp. salt 1 1 /2 tsp. baking powder 1 /2 tsp. cinnamon 3/4 c. bran flakes 2 tbsp. chopped peanuts 1 /4 c. finely chopped raisins 1 egg 1 tbsp. l iquid sweetener 1 /4 c. water 1 tbsp. salad oil 1 /2 tsp. vanilla extract S i ft dry ingredients together; add bran flakes, peanuts a n d raisins. Beat egg in bowl ; add remaining ingredi· e nts. Stir into flour mixture; do not overmix. D rop from teaspoon onto l ightly greased cookie sheet. Bake in preheated 3 50-degree oven for 1 0 minutes. Yiel d : 3 0 cookies, 27 calories each.

SESAME WAFE RS 1 /3 c. sifted flour 1 /4 tsp. salt 1 1 /4 tbsp. granular sweetener 2 tbsp. b utter or diet margarine 1 /2 c. drained cottage cheese 1 tbsp. toasted sesame seed Com bine flour, salt and sweetener in bowl ; cut in but­ ter until mixtu re resem bles cornmeal. Place cottage c heese in cheesecloth; squeeze until as m uch moisture as possible is removed. Press cottage cheese through sieve; add to flour mixture. Sti r i n sesame seed. Roll out o n floured surface until very thi n ; cut with 1 1 /4i n c h cookie cutter. Prick each coo kie several times with fork; place on greased cookie sheet. Bake in pre­ h eated 400-degree oven for 8 minutes or until l ightly b ro wned . Yiel d : 30 cookies, 1 5 calories each.

SMACKEROONS 3 egg whites 1 /4 tsp. cream of tartar 1 /4 tsp. almond extract 2 tsp. l iquid sweetener 3 c. Rice Krispies 1 /4 c. flaked coconut Beat egg whites u ntil foamy. Add cream of tartar; beat until stiff, but not dry. Add al mond extract and sweet­ ener; beat until blended. Fold in Rice Krispies and cocon ut. D rop from teaspoon 1 inch apart on l ightly greased cookie sheet. Bake in preheated 350·degree oven for 1 2 to 1 5 minutes or until l ightly browned.

Yield : 2 dozen cookies, 1 5 calories each.

ORANG E-P I N EAPPLE SHE RBET 6-oz. can frozen unsweetened orange juice concentrate 6-oz. can frozen unsweetened pi neapple juice concentrate 3 1 /2 c. cold water 2 tbsp. liquid sweetener 1 c. instant nonfat d ry m i l k Set refrigerator control a t coldest setting. M i x a l l i n ­ gredients in 2-quart m ixing bowl in order l isted; beat just enough to blend. Pour into ice cube trays; freeze for 1 to 2 hou rs or u ntil partially frozen. Remove to large chil led mixing bowl ; beat with electric mixer at low speed u ntil softened. Beat at high speed for 3 to 5 minutes or until creamy but not liquid. Pour into freezer containers o r ice cube trays; freeze until firm.

Yield: Twenty 1 /2-cup servings, 58 calories each.

VAN I L LA F ROZEN DESSE RT LOW-CALORIE ICE CREAM 1 1 /2 tsp. unflavored gelatin 2 c. skim milk 1 egg, separated 1 tsp. l iquid sweetener 1 /8 tsp. salt 1 tsp. vanilla extract Soften gelatin in 1 /4 cup m i l k. Blend egg yol k with sweetener, salt and remaining m i l k in saucepan. Cook ove r low heat, stirring constantly, until mixture coats s poon ; remove from heat. Add gelatin mixture; stir u n til dissolved. Cool. Add vanilla; pour into refrigera­ tor tray. Freeze until firm. Remove to chilled bowl ; b e a t until l ight. Fold in stiffly beaten, but not dry,egg wh ite; return to freezer tray. Freeze until firm. Yiel d : 6 servings, 45 calories per 1 /2-cup serving.

1 1 /4 c. skim m i l k 1 /2 c. evaporated m il k 2 tbsp. unfl avored gelatin 1 /2 c. cold water 1 tbsp. liquid sweetener 2 tsp. vanilla extract 1 /2 c. instant nonfat d ry milk 1 /2 c. i ce water Com bine skim mil k and evaporated m i l k in saucepan ; heat until scalded. Soften gelatin in cold water. Add sweetener and vanilla; blend into mil k. Pour into freezer tray; cool to room temperature. Place in freezer until frozen around edges and thick i n center.

Remove to chil led bowl ; beat until smooth. Co m bine dry mil k and ice water; beat until consistency of whip­ ped cream. Fold into gelatin mixture; pour into 2 freezer trays. Freeze until firm. Yiel d : Eight 6 5-calorie servi ngs.

Special Diabetic Recipes / 245 * * * * ****************************** * ** D I ETER'S P I E CRUST 1 /2 c. cottage cheese 1 /3 c. sifted all-purpose flour 1 /8 tsp. salt 2 tbsp. shorteni ng Squeeze cottage cheese in cloth until very dry ; d iscard liquid. Press cheese through sieve. Com bine flour and salt; cut in shortening. Add cottage cheese. Mix l i ghtly with fork until bal l of dough is formed. Turn out on lightly floured pastry cloth ; roll to fit 9-inch p ie pl ate.

Bake in preheated 400-degree oven for about 20 m i n­ utes. One crust is 461 calories.

APPLE P I E 1 6-oz. can apple juice 2 tbsp. cornstarch 1 tbsp. butter or d iet margarine 1 tsp. cinnamon Pinch of salt 5 Ig. apples, peeled and sli ced Pastry for 2-crust pie Combine apple juice and cornstarch ; cook until thick­ ened. Add butter, cinnamon and salt. Pour over apples; m ix wel l . Turn into pastry-lined pie pan. Cover with top crust; cut 5 or 6 air vents in top. Bake in preheated 3 50-degree oven for 45 m i nutes.

APR I COT G LACE P I E 1 1 /4 tsp. unflavored gelatin 2 tbsp. cold water 1 c. d ietetic apricot preserves 1 /4 c. sherry 1 tsp. l iquid sweetener Pi nch of salt 2 1 -lb. cans d ietetic apricots 1 8-i n. baked pie shell Soften gelatin in col d water. Com bine preserves, sherry, sweetener and salt. Bring to a boil. Remove from heat; stir in gelatin until dissolved. Cool until m ixture begins to set. Drain apricots; place rounded side up in pie shel l. Cover with gelatin m ixture; let stand until set. Yield: 6 servings, 1 87 calories each.

BANANA CREAM P I E 1 /4 c. flour 1 1 /2 c. cold skim milk 1 tsp. liquid sweetener 1 /2 tsp. vani lla 1 /8 tsp. salt 1 tsp. lemon juice 1 egg 1 banana 1 baked pie shell

Blend flour with 1 /2 cup cold m i l k. Scald remain i n g 1 cup m il k; add all ingredients except banana and pie shell. Place in top of double boiler; coo k, stirring con­ stantly, until thick. Slice banana into pie shel l ; s pread fill ing over top. Cool. May top with Fl uffy Frostin g or Moc k Whi pped Cream, if desired. Yiel d : 6 servi ngs, 1 54 calories each.

CH ERRY TARTS 1 1 /4 c. sifted flour 1 /2 tsp. salt 1 /3 c. shortening 3 tbsp. (about) ice water 2 c. sour cherries 4 1 /2 tsp. cornstarch 1 tbsp. liquid sweetener 1 /4 tsp. almond extract Com bine flour and salt in smal l m ixing bowl ; cut in shorteni ng. Add water gradually, blending until dough holds together. Roll on l ightly floured pastry cloth.

Cut circles 4 i nches i n diameter; place i n tart p ans.

Bake in preheated 450-degree oven for 10 to 1 5 m i n­ utes or until gol den. Cool. D rain cherries, reservi n g juice. Place cornstarch in small saucepan. Blend i n re­ served cherry j u ice and sweetener gradually. Cook over low heat, stirring until thickened. Add almond extract; cool. Place cherries in cooled tart shells. Pou r coo led cherry juice mixture over cherries. Yiel d : 8 tarts, 1 66 calories each.

L IGHT LEMON CHI FFON P I E 1 env. unflavored gelatin 1 /4 c. lemon juice 2 tsp. grated lemon rind 4 egg whites 2 egg yolks 1 /4 c. water 1 /4 tsp. salt 5 tbsp. l i q ui d sweetener 1 /4 c. cake flour 3/4 c. boiling water 1 /2 c. nonfat dry milk 1 /2 c. ice water 1 /8 tsp. yellow food coloring Oil 1 /4 c . fine toasted bread crumbs Combine gelati n , lemon juice and rin d ; set aside to soften. Beat egg wh ites until soft peaks form . Beat egg yol ks; add water, salt and sweetener. Mix until well combined . Add flour; mix until blended. Stir in boil­ i ng water. Pl ace in saucepan over h igh heat; bring to a boil. Cook, stirring vigorously , for about 1 m inute or until thickened. Remove from heat; stir in softened gelatin until well blended. Fold in egg wh ites. Com­ bine m i l k, ice water and food coloring; beat until soft peaks form. Fold i nto fil l i ng m ixture. Brush 9-inch pie pl ate with o i l ; sprinkle crum bs over bottom and around side. Pour fil l i ng in pan; chill until firm.

246 / Special Diabetic Recipes * ****************** * * * * **************

COCONUT CUSTARD P I E 2 2/3 c. skim m i l k 5 eggs 1 tbsp. liquid sweetener 1 /4 tsp. salt 1 tsp. vanilla extract N utmeg to taste 3/4 c. toasted unsweetened coconut Scald m i l k. Combine eggs, sweetener, salt and vanilla i n l arge m ixer bowl ; blend wel l . Add scalded milk s l o wl y , beating l ightly. Pour into 8-inch pie plate.

S p r i n kle with nutmeg. Bake in preheated 450-degree oven for 5 minutes. Red uce temperatu re to 350 de­ grees; bake for 1 5 minutes or until knife inserted in c enter comes out clean. Coo l ; garnish with toasted co-

conut. May use fresh coconut, if desired. Y ield : 6 servings, 1 46 calories each .

TANGY LEMON CH I FFON P I E 2 tbsp. d iet margarine 2 tbsp. cold water 1 1 /4 tsp. liquid sweetener 1 1 /4 c. graham cracker crumbs Melt margarine in small saucepan. Remove from heat.

Add water and sweetener. Stir in graham cracker crumbs until thoroughly com bined. Press onto bottom and side of 9-inch pie pan. Bake in preheated 400degree oven for 8 to 1 0 minutes or until deep golden brown. Cool.

Special Diabetic Recipes / 247 * * * * ******************************* * * F I L L I NG 1 env. unflavored gelatin 1 /2 c . cold water 2 eggs, separated 1 /2 tsp. grated lemon peel Lemon j uice 1 tbsp. liquid sweetener 1 /4 tsp. salt 2 or 3 drops of yellow food coloring (opt.)

1 /3 c. i nstant nonfat dry m i l k 1 /3 c. ice water Soften gelatin in cold water in med i u m saucepan. Stir in egg yol ks, lemon peel, 1 /4 cup lemon juice, sweet­ ener, salt and food coloring; blend well . Cook over low heat, stirring constantly, until m ixture comes to a boil.

Remove from heat; cool. Beat egg whites, nonfat dry mil k, ice water and 1 tablespoon lemon j u ice together at h igh speed u ntil stiff peaks form. Fold i nto gelatin m ixture. Turn into pie shel l ; chill u ntil fi rm. Yiel d : 8 servings, 1 1 0 calories per serving.

PUMPK I N P I E 3/4 c . granulated sugar substitute 1 tsp. cinnamon 1 /4 tsp. ginger 2 eggs , beaten 1 1 /2 c. p u m pkin 1 1 /2 c. rich m i l k or evaporated milk Few drops of maple flavoring (opt.)

1 9-in . pastry shell Com bine all ingredients except pastry shell; mix well.

Pour into pastry shel l . Bake in preheated 425-degree oven for 20 m i n utes. Reduce tem perature to 300 de­ grees; bake until custard is set. May substitute 1 1 /4 teaspoons pumpkin pie spice fo r cinnamon and ginger.

D I ABETIC APPLE P I E 1 c . soy-carob flour 1 /2 c. shortening 1 /4 tsp. salt 2 or 3 tsp. cold water Mix flour, shortening and salt until cru m bly. Add water; m ix until d ough holds together. Roll 1 /2 the dough to fit 9-inch pie plate. Place i n plate.

F I L L I NG 4 apples, peeled, cored and sliced 1 /3 c. granulated sugar substitute 2 tbsp. flour 1 /4 tsp. cinnamon 1 /2 tsp. nutmeg 1 tbsp. butter Combine Filling ingred ients except butter; toss until apples are coated. Pl ace i n pie shell. Sprin kle with ad­ d itional tablespoon sugar substitute; dot with butter.

Rol l out remain ing dough; place over pie. Cut air vents

in crust. Bake in preheated 400-degree oven for 40 minutes.

D I ABETIC J E LLY 1 env. MCP low-sugar pectin 1 c . hot water 1 c. fruit j uice 1 tbsp. lemon j u i ce 1 tbsp. MCP sweetener Dissolve pectin thoroughly in hot water. Strain any fruit juice used th rough a cloth. Pour fruit j uice i nto 2-quart kettle; stir i n lemon juice an d sweetener. Pl ace over heat; bring to a sim mering boil . Stir in p ectin m ixture; bring to a simmering boil, stirring constantly.

Remove from h eat. Pour into 2 sterilized 8-ounce jelly glasses; seal tightly. I nvert gl asses for several m i n u tes, then turn upright. Two and one-half calories per tea­ spoon.

SUGARLESS J AM 1

1 -lb. can water-pack or artificially sweetened fruit MCP l iquid sweetener 1 c. MCP low-sugar liquid pectin

Place fruit in small kettle. Crush tree fruits, b u t not berries. Add 3 teaspoons l iq u id sweetener if using water-pack fruit; add 2 1 /2 teaspoons liquid sweet­ ener if using artificially sweetened fruit. Add l iq u i d pectin; stir wel l . Mixture w i l l thicken q u ickly. Plac e in containers; cover. Store i n refrigerator. May place ket­ tle over h igh heat and bring to a full boil, sti r ri n g constantly. Pou r i nto clean, h o t 1 /2-pint jars; seal.

May increase recipe several times, if desired. Two and one-h alf calories per teaspoon.

TOMATO CATSUP 1 8 med. tomatoes 1 c. chopped onion 1 1 /2 tsp. celery seed 1 /2 tsp. m ustard seed 1 /4 tsp. a llspice 1 /2 stick cinnamon 1 tbsp . salt 2 tbsp. liquid sweetener 3/4 c. vinegar 1 1 /2 tsp. papr i ka Wash and d rain tomatoes; peel and remove cores.

Chop tomatoes; place in kettle. Add onion; cook u n til soft. Press tomato m ixture through sieve; return to kettle. Cook over h igh heat u ntil reduced to half. Tie celery seed, m ustard seed, allspice and cinnamon in bag; add to tomato m ixture. Add salt and sweetener; cook u ntil thick. Stir in vinegar and paprika; boil for 5 minutes or to desired thic kness. Remove spice bag.

Pour catsup i nto clean hot pint jar; seal at once. Yiel d : 1 pint, 1 8 calories per tablespoon.

Food Preservation

249

Ever since that first New England winter when many Pilgrims starved, families have been devising ways to preserve their harvests for the times when food would be scarce. They learned to preserve in brine the cod and fish they could catch as well as the meat from the livestock on their farms.

The Indians taught them to dry strips of venison to make jerky, which lasts for an indefinite period of time and carries easily on long journeys. Today, food preservation is not as much a necessity as it was then. We have refriger­ ators and freezers and most vegetables and fruits are available in the store, fresh, all the year through. The canning and preserving of foods is more and more being considered an art and a boost to the budget than a necessity.

With ever-spiraling food costs, Americans are renewing their interest in both home gardening and food preservation. Unprecedented numbers of people are learning the age-old, time-tested methods of canning, curing and salting, as well as the newer ways of preserving and freezing. Thanks to the hard­ working farmer and his thrifty, busy wife, these arts are still alive for all to learn, enj oy and benefit from.

In canning, there are two methods which the USDA approves as safe for use at home. These are the water bath and steam pressure canning methods.

Water bath is safe to use with high-acid foods such as tomatoes, fruits, rhu­ barb, relishes, and pickles as well as preserves, fruit butters and marmalades.

You M US T NO T use anything but a steam pressure canner with low-acid foods such as peas, beans, carrots, corn, asparagus, okra, squash, beef, pork, chicken, turkey and fish. Low-acid foods require a higher temperature than

2 1 2 degrees in order to kill dangerous bacteria. If you live at an altitude of 1 ,000 feet or more above sea level, add 1 minute to the processing time per thousand feet if the processing)ime is 20 minutes or less. For more than 20 minutes, add 2 minutes to the processing time per thousand feet.

250 / Food Preservation * ****************** * * * * ************** Some recipes have been altered sl ightly to con­ form to USDA cann i ng standards. USDA rec­ o m mends all foods be processed either by water bath method or pressure can ner.

1 891 APPLE BUTTER 1 gal. apple cider 3 lb. apples Boil cider u ntil vol ume is reduced by h alf. Peel and core apples; add to cider. Cook slowly, stirring fre­ q uently, for 8 to 1 0 hours or unti l m ixture will adhere to an inverted pl ate. Pack i nto hot sterilized jars; seal.

Process pints and q u arts in sim mering water bath for 1 0 minutes.

I n 1 891 apple butter was stored in stone jars covered with writing paper cut to fit the jars and th ick brown p aper tied securely over tops.

Florence D. Andrews Melrose Grange, No. 434 Roseburg, Oregon

SPICED APPLE BUTTER 3 c. cider or apple juice 4 qt. unpeeled cored chopped apples 3 c. sugar 1 tsp. cinnamon 1 tsp. allspice 1 /2 tsp. (heaping) cloves Pour cider over chopped apples in kettle; simmer until tender. Cool. Sieve or rice apples to remove skins. Add s u gar and spices to pulp. Cook, stirring, u ntil butter m o u nds when dropped onto saucer and there is no l i q u i d around edge of mound. Place in hot sterilize·d jars; seal. Process in boiling water bath for 1 0 minutes.

May add 1 or 2 tablespoons lemon or orange ju ice if t artness is needed. Sugar measurement should be no m ore than 1 /2 cup to each cup apple puree.

Grethel Capen, C. WA. Sec. A merican River Grange, No. 7 72 Rancho Cordo va, California

SWE ET APPLE BUTTE R 1 peck sweet apples 1 gal. cider 6 c. sugar 1 tbsp. cinnamon 1 /2 tsp. cloves Wash and sl ice apples; place in kettle. Add cider; cook u nt i l apples are soft. Press through sieve or food mill.

Boil pulp until th ick enough to round u p in a spoon.

A d d sugar and spices; cook, stirring frequently, until th i c k and no liquid runs off when placed on a cold p la te. Pour into hot steril ized jars; seal. Process pints a n d q uarts in simmering water bath for 1 0 minutes.

Mrs. Merle Lewis Green Gro ve Grange, No. 7 955 Dalton, Pennsylvania

CHIPPED PEARS 2 qt. pears 6 c. sugar Grated rind and juice of 2 lemons 1 c. chopped crystallized ginger Peel pears; cut in thin sl ivers. Place pears and sugar in preserving kettle; let stand for at least 1 0 hours or overnight. Add lemon rind, lemon juice and ginger; bring to a boil. Reduce heat; simmer for about 2 hours or until pears are clear and mixture is thick. Pack i n steril ized jars; seal. Process in boiling water bath for 1 0 minutes. May b e placed i n pl astic containers and covered tightly, then frozen. One tablespoon ground ginger m ay be used i nstead of crystal l ized ginger.

Yiel d : Eight 8-ounce jars.

Recipe of A. V. Armstrong, taken from an Oak Lawn Grange Cookbook publ ished in 1 9 1 4.

Oak Lawn Grange, No. 42 Cranston, Rhode Island

LOU I SIANA YAM BUTTER 2 c. cooked and sieved Louisiana yams 2 c. apple juice 3 tbsp. lemon j u i ce Dash of cloves 1 /4 to 1 /2 tsp. (scant) cinnamon 1 /4 to 1 /2 tsp. (scant) allspice 1 1 /2 to 2 tsp. honey or sugar Com bine all ingredients in large heavy pot or Dutch oven. Cook, stirring frequently, over medium heat for about 1 0 minutes. Reduce heat to low; contin ue cook-

Food Preservation / 251 * * * * ******************************** * ing to obtain consistency of apple butter or soft jelly, stH-ring frequently. Remove from heat; add honey to taste. Serve warm or cold. Refrigerate yam butter in covered container for u p to 1 week. Yam butter may be frozen in airtight container for up to 4 to 6 months.

Pho tograph for this recipe opposite.

skim and stir for 5 minutes. Pour i nto hot steri l ized jars; seal im mediately. Process in boiling water bath for 1 0 m i nutes to com plete seal.

Mrs. A lm a Irey Rogue River Valley Grange, No. 469 Grants Pass, Oregon

PEACH CONSERVE

CANTALOUPE CONSERVE 6 cantalo u pes, peeled 6 oranges, u n peeled 3 lemons, u npeeled Sugar

Cut cantalo upes in large c h u n ks; cut oranges and lemons in quarters. Put through food chopper, using coarse blade; measure. Add one scant cup sugar for each c u p of p u l p. Cook to desired thic kness, stirring occasional ly. Ladle i nto h ot sterilized jars; place caps on jars. Process in sim mering water bath for 1 0 m in· utes. Yiel d : 5 half-pi nts.

Robin Hayes Davis Lake Grange, No. 50 7 Spokane, Washington

DELUXE GRAPE CONSERVE

( Recipe 60 years o l d )

2 1 /2 lb. grapes 2 oranges 2 1 /2 lb. sugar 1 /2 c. chopped walnuts Wash grapes; do not let stand in water. Drain wel l .

Separate skins from p u l p . Place half the ski ns i n sauce­ pan; simmer for 5 m i nutes. D iscard remaining grape skins. Cook p u l p u ntil soft; force through colander.

Peel oranges; put peelings and grape skins through meat grinder. Chop oranges. Mix pulp, grape skin mix­ ture and oranges together in saucepan. Stir in sugar; boil for 5 minutes. Stir in walnuts. Pack into hot steril­ ized jars; seal. Process in boiling water bath for 1 0 minutes.

Mrs. Norman Jahns Riley Grange Fremont, Ohio

PEACH NUT CONSE RVE 4 c. peeled diced peaches 1 /4 c. lemon juice 1 pkg. powdered pectin Grated rind of 1 lemon 6 c . sugar 1 /4 c. chopped maraschino cherries 1 /2 c. chopped nuts Combine peaches, lemon j u ice, pectin and lemon rind.

Place i n heavy saucepan; bring to a h ard boil. Add sugar; bring to a full rol l ing boil . Boil for exactly 4 minutes. Add cherries and n uts. Remove from heat;

1 Ig. tart seedless orange Peaches 5 1 /2 c. sugar 1 c. fresh or canned sm. pineapple chunks 1 /2 tsp. salt 1 /4 tsp. ground ginger 1 /4 tsp. ground n utmeg 1 /4 tsp. ground mace Use sharp knife to remove thi n , yellow part of o ra n ge peel. Cut remaining orange in paper-th in sl ices; cut slices i n 1 /8 to 1 /4-inch wedges. Place i n saucepa n ; add j ust enough water to cover orange. Cook over low h eat until peel is soft. Freestone peaches may be scal ded 3 0 seconds t o 1 m inute i n boiling water t o loosen s k ins.

Cl ingstone peaches require peeling with knife. Discard peach pits; cut peaches in 1 /2-inch chun ks. Measu re 7 cups, shaking cup to settle peaches. Place all ingredi­ ents, inc! uding water used for cooking orange, i n ket­ tle or saucepot. Boil rapidly, stirring frequently, u n til fruits are transl ucent and very l ittle syrup is left. Do not overcoo k; conserve will thicken more after can­ ning. Remove foam ; quickly pour boil i ng hot conserve to 1 /8 inch of top of jars. Wipe off anything spilled o n top or th reads o f jars. Place dome l i d s o n jars; screw bands tight. One-half c u p coarsely chopped a l m o n d s, til berts or pecans or 2 to 3 tablespoons apricot cordial or kirsch may be added 5 m i nutes before conserve is removed from heat. Yiel d : 7-8 half-pint jelly jars.

Pho tograph for this recipe opposite.

YAM-APRICOT CONSERVE 1 /2 c. diced dried California apricots 3/4 c. sugar 2/3 c. water 2 c. cooked, peeled and d i ced fresh Louisiana yams 1 c. dark raisins 1 c. apple j u i ce 1 tbsp. lemon juice 1 /4 c. toasted slivered almonds Combine apricots with sugar and water i n large pot; bring to a boi l . Reduce heat; simmer, uncovered, stir­ ring occasionally, for about 10 minutes or until l iq u id is absorbed and apricots are tender. Add remain i n g ingredients except almonds; bring to a boi l . Stir gently over med i um heat for about 5 minutes or until most of l iq u i d h as evaporated. Stir in almonds. Serve con­ serve hot or cold . Conserve may be stored, covere d , in refrigerator for u p to 1 week. Yield : About 2 cu ps.

Photograph for this recipe opposite.

252 / Food Preservation * ****************** * * * * ************** P R U N E CONSE RVE ( Recipe over 60 years o l d ) 1 0 lb. prunes 2 lb. raisins 3 oranges 1 3 c. sugar 1 lb. walnuts, shelled and chopped Put prunes, raisins and oranges through food chopper.

Pl ace in kettle. Add remaining ingredients; mix wel l.

Cook, stirring constantly, for 20 minutes. Ladle into h o t sterilized jars; seal. Process i n simmering water bath for 1 0 to 1 5 minutes. Yield: 1 2 pints.

Mary E. Gosney Goldendale Grange, No. 49 Goldendale, Washington

( Recipe 60 years old) 3 qt. chopped rhubarb 1 2 c. sugar 1 Ig. orange 1 l b. raisins 1 /4 lb. chopped walnuts

Eloise Bean Mt. Cube Grange, No. 236 Orford, New Hampshire

QU INCE HONEY ( Recipe 50 years old)

Combine sugar and water i n saucepan; cook for 1 5 ' minutes. Grate q U i nce and apple finely; add to sy rup.

Boil for 1 0 m i nutes longer. Pour into jelly glasses; cover with 1 /8-inch melted paraffin.

Pl ace rhu barb i n kettle ; cover with sugar. Let stand overn ight. Mix well . Bring to a boil ; cook for 30 min­ utes. Cut un peeled orange into quarters; remove seeds.

G r i n d o range; add to rh u barb m ixture. Add raisins; coo k for 1 5 minutes longer. Add waln uts; remove from heat. Place in steril i zed pint jars; seal. Process i n b o i l i ng water bath for 1 0 m in utes.

Mrs. Roy Burgy Rome Grange, No. 226 Bellingham, Washington

G RAPE FUDGE 4 qt. Concord grapes 2 oranges 2 lemons S ugar 1 c. chopped n uts 1 /2 tsp. salt Wash grapes; remove stems. Separate pulp from skins of grapes. Cook the pulp until soft; force through sieve to remove seeds. Place the sieved pulp and skins i n kettle. Extract j uice from oranges a n d lemons, then put rinds through food chopper. Add ju ices and rinds to grapes. Cook for 1 hour. Measure, then add equal a m o u nt of sugar. Add n uts and salt. Cook u ntil thick, stirring frequently. Place i n hot steril ized jars; seal.

Process i n boiling water bath for 1 0 minutes.

Martha Isaacs Sunny Valley Grange, No. 8 70 Outlook, Washington

1 0 lb. sugar 4 c. water

B o i l sugar a n d water together for 1 0 minutes. Add clover blossoms, roses and al u m ; remove from heat.

Let stand for 30 minutes. Strain; pour liquid into hot steril ized jars. Process in simmering water bath for 1 0 to 1 5 minutes.

3 lb. sugar 1 pt. water 3 q u ince 1 apple

R H U BARB CONSERVE

CLOVER HONEY

80 w hite clover b lossoms 40 red clover blossoms 20 roses Small piece of a l u m

Mrs. Russell Metzger Master, State W.A . C. Mem. Central Grange, No. 7 650 Germansville, Pennsylvania

TOMATO HONEY 1 lb. ripe tomatoes G rated rind of 1 lemon Sugar J uice of fresh lemons Cut tomatoes into small pieces; add lemon rind. Coo k until thick. Press th rough sieve and measure. Add 2 cups sugar and j uice of 1 1 /2 lemons for each pint.

Cook, stirring freq uently, until consistency of honey.

Pour into jars; place caps on jars. Process in simmering water bath for 1 0 m in utes.

Eloise Bean Mt. Cube Grange, No. 236 Orford, New Hampshire

CITRON J AM 1 Ig. citron, peeled 5 oranges 4 lemons Sugar Mace (opt.)

Cut citron, oranges and lemons in c h u n ks; force through food chopper. Measure fruit mixture into saucepan; add 1 cup sugar per 1 cup fru it mixture.

Add mace, if desired. Cook over low heat for about 2 hours or until th ick and clear, stirring freq uently to prevent sticking. Pack in hot sterilized jars; place caps on jars. Process in sim mering water bath for 1 0 m in-

Food Preservation / 253 * * * * ***************** ************* * * * utes. Yiel d : 5·6 pints. Our grange is promoting ci tron this year, so we save the seed from citron used to make jam.

Mrs. Harold Fahy, C. W.A. Indian Orchard Grange, No. 7 020 Lake A riel, Pennsylvania

Skim off foam quickly. Pour hot jam to 1 /8 i n c h of top of jar. Wipe top and th reads of jar; seal. Process in boiling water bath for 1 0 min utes to complete seal. All varieties of blackberries, blueberries, raspberries or strawberries may be used.

Pho tograph for this recipe below.

CUCUMBER J AM

PEACH J AM 4 c. coarsely chopped peaches or nectarines 3 c. sugar 1 /4 c. water or orange juice 2 tbsp. lemon juice 2 or 3 pits Shake cup to settle peaches when measuring. Place peaches, sugar and water into kettle. Add lem on juice and pits. Cook over moderate heat until sugar dis· solves, then boil rapidly, stirring freq uently until jam thickens. Discard pits. S kim off foam quickly; pour hot jam to 1 /8 inch of top of jar. Wipe top and th reads of jar. Seal. Process in boiling water bath fo r 1 0 min· utes to complete seal .

Photograph for this recipe below.

4 Ig. cucumbers 4 c. sugar 1 /3 c. lemon juice 2 tbsp. lemon rind 1 bottle Certo Green food coloring Peel and remove seeds from cucumbers; chop or gri n d finely. Place 2 cups, packed, cucumber pulp in l a rge kettle. Add sugar, lemon juice and rind; mix well.

Place over h igh heat; bring to a rol l ing boil. Boil h ard for 1 minute, stirring constantly. Remove from h eat; skim off pulp and foam . Add Certo; boil hard fo r 2 minutes. Remove from heat; stir in a few drops of green food coloring. Pour into hot sterilized jars; seal with paraffin. Yiel d : Five 8·ounce j ars.

Randolph Gregory Cheshire Grange, No. 7 3 7 Keene, New Hampshire

BERRY J AM 4 c. crushed berries 3 to 3 2/3 c. sugar 1 /4 tsp. salt Examine berries for stems, insects, mashed or moldy ones. Rinse under cool running water. D rain , crush and measure berries into kettle. Stir in sugar and salt.

Cook over low heat until juice runs freel y, then boil rapid ly. Cook, stirring frequently, until jam thickens.

GRAPE J AM Grapes Sugar Crush grapes in saucepan ; cook for several minutes o r until tender. Force through a sieve. Measure 2 cups pulp; place in saucepan. Bring to a boil . Add 3 c u ps sugar; return to a boil, stirring constantly. Pour i nto hot sterilized jars; seal. Process pints and quarts in boiling water bath for 1 0 minutes.

Mrs. L eland Faidley Sugar Gro ve Grange, No. 2044 Colfax, Io wa

QU I CK AND EASY NO-COOK STRAWBERRY J AM 1 3/4 c. crushed fresh strawberries 4 c. sugar 2 tbsp. lemon j uice 1 /2 bottle Certo Mix strawberries with sugar thorough l y ; let stand for 1 0 m inutes. Com bine lemon j uice with Certo; add to strawberry m ixture. Stir for 3 m inutes. Ladle into scalded 8-ou nce jars or plastic containers; cover i m m e­ diately. Let stand at room tem perature for 24 hours to set. Place desired amount in refrigerator; freeze re­ maining jam for future use. One box Sure-J ell m ay be used instead of Certo. Yiel d : 5 cups.

Mrs. R. B. Clocker Barberton Grange, No. 5 7 7 Vancou ver, Washington

254 / Food Preservation * ****************** * * * * ************** j uice; mix well . Bring to a boi l ; cook for 30 m i n u tes, stirring occasionally. Pour i n to steril ized 6-ounce jelly glasses; cover with melted paraffin. Add 8 ounces seeded raisins, 1 /4 teaspoon cloves and 1 /2 teaspoon c innamon for marmalade, if desired. Yield : Six 6-ounce glasses.

H EAVENLY J AM 2 oranges 1 lemon 6 peaches 6 pears 6 apples Sugar 2 c. canned pineapple (opt.)

Grind oranges and lemon through food chopper. Place i n kettle. Cover with cold water; let stand overnight.

B o i l until soft. Peel, core and dice peaches, pears and apples; add to orange m ixture. Measure fru it m ixture; add equal amount of sugar. Ad d p ineapple. Boil for 20 t o 3 0 minutes or until th ick. Ladle i n to hot steril ized jars; seal. Process in sim mering water bath for 1 0 to 1 5 m in utes. Yiel d : 4 to 5 pints.

Wilma Coate Troutlake Grange, No. 2 7 0 White Salmon, Washington

Mrs. Clinton Walton Upper Rogue Grange, No. 825 Center Point, Oregon

RH UBARB-P I N EAPPLE J AM 5 c. cut·up r h u barb

4 c. sugar

1 c. crushed pineapple 1 6-oz. box strawberry gelat i n

Combine rhubarb, sugar a n d p ineapple i n saucepan; boil for 1 0 m i n utes, stirring frequently. Remove from heat. Add gel ati n ; sti r until dissolved. Let cool ; pour i n h o t steril ized jelly glasses. Seal with paraffin.

GOLDEN RH UBARB J AM ( Recipe 40 years old)

Mrs. Ola Gildersleeve Sonora Grange Grinnell, Iowa Mrs. Donald K. Peck Litchfield Grange, No. 7 0 7 Litchfield, Connecticut

5 c. d i ced rhubarb 5 c. sugar

1 lb. orange candy slices

Com bine all ingredients in large saucepan ; let stand u n ti l sugar is almost dissolved. Bring to a boil, stirring constantly; coo k, stirring, for about 1 0 m i n u tes or until mixture thickens. Pour into h ot, steril i zed jars; cover at once with thin layer of melted paraffin. Cool ; add another layer of melted paraffin. Yield: 4 pints.

Lydia Swope Wingston Grange

I N D IANA RH UBARB J AM 1 2 c. chopped rhubarb

RH UBARB-STRAWBE RRY J AM 6 c. finely chopped r hubarb 6 c. sugar 2 3·oz. boxes strawberry gelatin Mix rhu barb and sugar in kettle; let stand until j uice drains. Bring to a boi l ; boil for 1 0 m i nutes. Remove from heat; stir in gelatin until dissolved. Pour i nto steri l i zed jelly glasses; cover with melted paraffi n.

Mrs. John Cannon Marshall Grange, No. 7 840 Washington Court House, Ohio

8 c. sugar 1

6·oz. package strawberry gelatin

Mix rhubarb and sugar in kettle ; let stand overnight.

B ring to a boi l ; cook until rhubarb is soft. Remove from heat; stir in gelatin u ntil d issolved. Place in steril­ ized jars or plastic containers; cover. Store in refrigera· tor or freezer.

Mrs. Roy Stephenson A uburn Community Grange, No. 24 7 8 A uburn, Indiana

R H U BARB-ORANGE J AM

( Recipe over 40 years old)

2 1 /2 l b . r hubarb 3 c. sugar 1 /2 c. water Grated rind and juice of 2 oranges Wash rhubarb; cut into small pieces. Place in kettle.

A d d sugar and water. Add grated rind and orange

SPICED BLUEBE RRY J AM 2 lb. b l ueberries 7 c. sugar 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice 1 /2 bottle Certo Com bine blueberries and sugar in saucepan; bring to a boil, stirring constantly. Boil for 20 m i nutes, stirring frequently. Add cinnamon, cloves and allspice; return to a boil. Sti r in Certo; boil for 1 m inute longer. Pack in hot, steril ized jars; seal. Process pints and quarts in boiling water bath for 1 0 m i n u tes.

Mrs. Catherine Sebastian Preston City Grange, No. 7 7 0

Food Preservation / 255 * * * * ******************************** * STRAWBERRY-CHE RRY J AM 2 1 /2 to 3 c. B i ng cherries, pitted 2 c. tart red cherries 2 to 3 c. sliced strawberries 3 1 /2 c. sugar 1 /4 c. lemon juice 1 /4 tsp. al mond extract Combine cherries, strawberries and sugar in kett l e ; cook over l o w heat, shaking pan until sugar i s d is­ solved. I ncrease heat; boil for 10 m i nutes, stirrin g oc­ casional ly. Add lemon juice and al mond extract; boil until jelly sheets from spoon. Stir and skim for 5 m i n­ utes. Pour i nto hot steri l i zed jars; seal. Process in s i m ­ mering water bath for 1 0 t o 1 5 min utes. Yiel d : 3 pi nts.

Mrs. Howard Miller Hall of Fame Grange, No. 2003 Bonner Springs, Kansas

BURGUNDY W I N E J E LLY PEACH J AM 3 lb. firm ripe peaches 7 c. sugar 1 /4 c. lemon j u i ce 1 bottle fruit pectin Wash and peel peaches. Remove and discard pits. Cut peaches i nto fourths. Place 3 or 4 pieces in blender container. Blender-chop until processed; em pty i nto kettle. Repeat until all peaches are processed. Add sugar and lemon ju ice. Bring to a rolling boil ; boil over h igh heat for 1 0 m inutes. Add pectin ; boil for 1 min­ ute. Remove from heat; stir and skim for 5 m i nutes.

Pour i nto sterilized jars; pl ace l ids and rings on jars.

Process in boil ing water bath for 10 minutes to com­ plete seal.

Photograph for this recipe above.

2 c. Burgundy 3 c. sugar 1 /2 bottle liquid fruit pectin Combine Burgundy and sugar in the top of a dou ble boiler; blend wel l . Heat over boil ing water, sti rri n g constantly, for about 5 minutes o r until sugar i s d is­ solved. Remove from heat; add pectin. Stir u ntil blended. Let stand for several m i n utes; skim off foam with metal spoon. Pour i nto hot, sterilized jars; seal with paraffin. Yiel d : Five 6-oz. jars.

Peggy Rogers Price 's Fork Grange, No. 786 Blacksburg, Virginia

F RESH APPLE J EL LY Tart firm apples 3 c. sugar

SPICED PEACH J AM 2 qt. skinned sliced peaches 6 c. sugar 1 tsp. whole cloves 1 /2 tsp. whole allspice 1 stick cinnamon Pl ace peaches in Dutch oven; mash sl ightly. Add sugar; mix well. Let stand overnight. Tie spices together in cheesecloth ; add to peach mixture. Cook in 3 00degree oven, stirring occasionally, until a bit jells when dropped on a cool saucer. Remove spice bag. Ladle i nto hot sterilized jars; seal. Process in boil i ng water bath for 1 0 m inutes.

Barbara Catron Fair Harbor Grange, No. 7 7 29 A llyn, Washington

Select sound, richly flavored apples with about 1 /4 of them underripe. Wash apples carefully. Cut out a n d discard stem, blossom ends and bruised spots. Do not pare or core. Sl ice thinly c rosswise; place in kettle.

Press down l ightly. Add cold water to about 1 /8 i n c h o f top o f apples. Cover kettle; place over h igh heat.

B ri ng to a boil . Reduce heat; simmer for 20 to 3 0 m inutes o r u ntil apples are soft. Turn apples and j u i ce i nto dam pened jelly bag or square of cotton flannel tied over top of deep bowl. Let drip. Com bine 4 c u p s juice a n d suga� i n kettle. Place over h igh heat. Sti r until sugar dissolves. Boil rapidly to jell ing point. Re­ move from heat. S kim off foam quickly; pour jelly to about 1 /8 .inch of top of jelly jar. Wipe top and threads of jar. Seal. Process in boiling water bath for 10 minutes to compl ete seal.

Photograph for this recipe on page 253.

256 / Food Preservation * ****************** * * * * **************

CLOVE TOMATO J AM 4 lb. fresh tomatoes 1 1 /4 tsp. whole cloves 1 /4 tsp. whole allspice 4 c. sugar 1 /2 c. seedless raisins, coarsely chopped 1 /4 c. lemon juice 2 tsp. salt D rop tomatoes into boiling water for 2 min utes or until skins can be easil y peeled. Remove stems and s k i ns with the tip of sharp knife. Dice tomatoes; place i n large saucepan. Tie cloves and allspice in cheese­ c loth bag; add to tomatoes. Add remaining ingredi­ e nts. Bring to boiling point; reduce heat. Simmer for 1 h our and 30 minutes to 2 hours or until thick, stirring o ccasionally. Remove cheesecloth bag. Ladle into hot sterilized jars, filling to within 1 /2 inch of top. Seal i m mediately . Process in hot water bath for 1 0 minutes to complete seal. Yiel d : 6 half-pint jars.

Photograph for this recipe above.

G RAPE J ELLY ( Reci pe 45 years old) Grapes for 2 c. juice 3 c. sugar

Remove grape stems and wash. Place in kettle; bring to a boil. Simmer until juice appears. Place in jelly sack; let drip. Do n ot squeeze or add water. Pour 2 cups j u ice in kettle; cook for 5 minutes. Add sugar; cook, stirring, until sugar is dissolved. Place in hot sterilized jars; seal. The grape bag may be squeezed but jelly will be cloudy.

Mrs. Irene Meyer Millbrook Grange, No. 1864 Morton, Illinois

SAGE J EL LY 3 c. apple cider 1 1 /2 tbsp. dried sage or 1 /2 c. fresh sage leaves 1 pkg. Sure-J ell 4 c. sugar Combine cider and sage in saucepan ; heat to scal ding.

Remove from heat; let stand for 1 5 mi nutes. Strain through cloth ; return liquid to kettle. Add Sure-J ell; bring to a rol l ing boil. Stir in sugar; boil for 1 minute.

Skim off foam. Pour into hot steri lized jars; seal.

Mrs. Frank Pellett Sugar Grove Grange, No. 2044 Newton, Iowa

Food Preservation / 25 7 * * * * ******************* �*********** * * SOU R CHE R RY J EL LY 4 3/4 c. sugar 3 c. cherry j uice 1 box powdered pectin 1 /2 c. water Mix sugar and 1 1 /4 cups cherry juice in kettle until sugar is dissolved. Add pectin to water slowly ; heat almost to boiling point, stirring constantly. Pour pec­ tin m ixture into remaining 1 3/4 cups ch erry j u ice; stir until pectin is completely dissolved. Let stand for 1 5 mi nutes, stirring occasionally. Add the sugar mixture; stir u ntil mixed. Pour into sterilized jelly glasses; pour melted paraffin over tops to seal. Any other juice may be used in recipe. Yiel d : 5 1 /2 cu ps.

Mrs. Eldon Howard Springcreek Grange, No. 95 7 Reardan, Washington

APRICOT-P INEAPPLE MARMALADE 4 c. ground apricots 1 c. crushed pineapple 7 c. sugar 1 tbsp. cream of tartar

and lemon j u ice; cook until thick, stirring frequently .

Stir i n food coloring; cook, stirring, for 5 minutes longer_ Pour into jelly glasses or smal l , fancy j a rs ; cover with melted paraffin. May be placed in plastic containers and covered tightly, then frozen. One tab l e­ spoon red hots may be used instead of food colorin g .

Yiel d : Eight 1 /2-pint glasses.

Ruth G. Miller Waubee Grange, No. 2365 Milford, Indiana

TANGY PEACH MARMALADE 1 8 peaches, skinned and halved 3 whole oranges, q uartered Rind of 1 orange 8 c. sugar G rind peaches, oranges and orange rind through foo d chopper. Place i n kettle; add sugar. Cook slowly for 4 5 minutes. Pour into hot sterilized jars. Process i n b o i l ­ i n g water bath for 1 0 t o 1 5 minutes_ Marcia Hunt Columbia Grange, No. 8 7 Vancou ver, Washington

Com bine apricots, pineapple and sugar in kettle. Add cream of tartar; m ix wel l . Bring to a boil , stirring fre­ quently; boil for 1 2 min utes. Skim off foam ; pour into hot steril ized jars. Seal. Process in boi l i ng water bath for 1 5 minutes. Yiel d : 6 pints.

Cora M. Bitterling Eagle Point Grange, No. 664 Medford, Oregon

CARROT M ARMALADE 1 lb. carrots 1 1 /2 lb. sugar 2 lemons 1 /2 c. chopped nuts

TASTY PEACH M ARMALADE 6 c. peaches, sliced or chopped 1 orange, seeded and minced 4 1 /2 c. sugar Combine all ingredients; let stand for 2 hours. Bring t o a boi l ; cook, stirring freq uently, until syrup i s thic k .

Pour into h o t steril i zed jars; seal. Process in boi l i n g water bath for 1 0 t o 1 5 minutes.

B. J. Hardersen Tunxis Grange, No. 7 3 Bloomfield, Connecticut

Clean and scrape carrots; quarter. Cook in small amount of water until soft, then mash. Add sugar, juice of 2 lemons and grated rind of 1 lemon. Cook fo r 20 minutes, stirring frequently. Add nuts. Pour into hot steril ized jars. Seal. Process in simmeri ng water bath for 1 0 to 1 5 m i nutes.

A rlene Rainey Jefferson Grange, No. 20 7 9 Sharpsville, Pennsylvania

PEAR MARMALADE 3 qt. ground peeled pears 4 c. sugar 3/4 c. lemon j uice 5 drops of desired food coloring (opt.)

Cook pears in own ju ice for 1 5 to 20 minutes or until soft, stirring frequently; do not add water. Add sugar

ZUCCH INI M ARMALADE 2 c. sugar 2 to 2 1 /2 c. cubed zucchini 2 orang'e s, peeled, q uartered and sliced J uice of 1 Ig. lemon 1 /2 tsp. red food coloring (opt.)

Com bine sugar, zucchi n i and oranges; let stand over­ night. Add lemon ju ice; bring to a boil. Remove from heat; set aside for 24 hours. Bring to a boil agai n ; reduce heat to low. Cook until thickened. Add foo d coloring, if desired. Sti r gentl y ; pack in hot sterilized jars. Place l ids and rings on jars. Process in simmerin g water bath for 1 0 min utes_ Mrs. Myrna Thomas French Camp-Lathrop Grange, No. 5 7 0 French Camp, California

258 / Food Preservation * ****************** * * * * ************** G I NGER-PEAR PRESERVES ( Recipe 1 00 years old) 4 lb. medium-ripe pears 7 c. sugar 2 oz. preserved ginger, chopped Grated rind and j uice of 2 lemons 2 c. water

6 c. sugar 1 /2 tsp. powdered alum Mix strawberries, water and sugar in large saucepan; bring to a boil. Cook for 1 0 minutes, sti rring fre­ quently. Add a l u m ; m ix well . Place in steril ized jars or glasses; seal. Process in boiling water bath for 1 0 minutes.

Mrs. Maxine McClure Susquehanna Grange Curwensville, Pennsylvania

Combine all ingredients i n kettle; bring to a boil. Re­ d u ce heat; sim mer for 4 to 5 hours or u ntil thick and d ark, stirring occasionally. Place in steril ized jars; cover with melted paraffin. Yie l d : 1 1 /2 to 2 quarts.

Karen L. A mazeen Tuftonboro Grange, No. 742 Wolfeboro Falls, New Hampshire

G ROU ND-CH E R RY PRESERVES ( Recipe 60 years old) 4 c. ground-cherries 1 /2 c. orange or pineapple j uice 3 c. sugar 1 /4 c. lemon juice Husk and wash ground-cherries; place in large kettle.

Add orange juice; bring to a boil. Reduce h eat; cover.

Simmer for 5 to 1 0 m in utes or u ntil cherries are ten­ d e r but not broken. Remove cover; add sugar. Bring to boiling point, stirring gently u ntil sugar is d issolved ; boil for 1 0 minutes. Add lemon juice; boil rapidly u n til jelly sheets from spoon or to desired thickness.

Place in sterilized pint or 1 /2-pint jars; seal . Process in boiling wate r bath for 1 0 minutes. Yield: 2 pints.

Mrs. Paul W. Morton, W.A . C. Freeport Grange, No. 233 7 Freeport, Ohio

P RESERVED ELDERBE R R I ES 9 lb. elderberries 3 lb. sugar 1 tbsp. ground cinnamon 1 tbsp. ground cloves 2 lemons, thinly sliced Remove ripe elderberries from fruit cl usters; wash thoroughly and d rain well. Combine elderberries and remaining ingredients in kettle; cook until thickened, stirring often to keep from burning. Pour into hot, steril ized jars; seal . Process in boi l i ng water bath for 1 0 m i nutes for pints and 1 5 min utes for q uarts.

Mrs. Jesse Tritten, Wife of State Treas.

Plymouth Grange, No. 389 Plymouth, Michigan

OLD-FASH IONED STRAWBE R RY PRESE RVES ( Reci pe 50 years old) 2 qt. h u l led strawberries 6 c. sugar Place strawberries in colander or on square of cheese­ cloth; hold in pan of boil i ng water for 2 minutes.

Drain; place strawberries in kettle. Add 4 cups sugar; bring to a boil . Boil for 3 minutes; cool for 5 minutes.

Add remai ning 2 cups sugar; bring to a boil. Boil for 8 to 1 0 minutes. Place in large baking pan; let stand for several hours, shaking occasional ly and skimm ing.

Pack in hot, sterilized jelly glasses; cover with paraffin.

Cover.

Mrs. A rnold Engstrom Wife of State Master Elk River, Minnesota

TOMATO F IGS ( Recipe 1 00 years old) 8 lb. small yellow tomatoes 8 lb. sugar J uice and grated rind of 4 lemons 2 oz. gingerroot, finely cut Scald tomatoes; pl u nge i n cold water. Remove the ski ns. Place tomatoes in pan in l ayers with an equal amount of sugar. Let stand for 24 hours. Drain ju ice i nto kettle; boil for 5 minutes. Add tomatoes; boil until clear. Remove tomatoes with slotted spoon; set in the sun to harden. Add lemon j uice and rind and gingerroot to sy rup; boil u ntil thick_ Drop tomatoes into hot steril i zed jars; fil l to with i n 1 /2 inch from top with boiling syrup. Place caps on jars. Process in sim­ mering water bath for 1 0 minutes.

Mrs. Thelma Hylton Price 's Fork Grange, No. 786 Blacksburg, Virginia

BRAN D I ED CHERRIES ( Recipe 1 00 years old)

M AX I N E'S STRAWBERRY PRESERVES ( Recipe about 50 years old) 1 qt. strawberries, hulled 1 /2 c. water

Large sweet cherries Sugar French brandy Select cherries that are sound and perfect; remove stems with scissors to within an inch of cherries. Pour

Food Preservation / 259 * * * * *** * * * * * * * * ********************* * 1 q uart water into preserving kettle; sti r i n 2 cups sugar. Boil and skim until clear. Scald cherries in sugar water for 3 minutes, but not long enough to break ikins. Remove cherries with s kim mer; spread on flat dishes to cool . Reserve sugar water. Prepare enough sy rup to cover cherries in another kettle, using ratio of 2 cups sugar to 2 c u ps reserved sugar water. Boil and skim sy rup until clear; remove from heat. Cool until cold ; m ix with equal amount of brandy. Place cherries in wide·mouthed bottles; pour sy rup over cherries.

Seal tightly. Process in boil ing water bath for 1 0 min· utes. Store i n cool, dark place.

Dione Hylton Price 's Fork Grange, No. 786 Blocksburg, Virginia

CAN D I ED G RAPE FRUIT R I N D ( Reci pe about 7 5 years old) Grapefruit rind 2 c. sugar Cut grapefruit rind into strips; remove most of the white part. Soak rind in pan of cold water for 24 hours; boil in clear water until tender. M ix sugar and 1 /2 cup water in saucepan; bring to a boil, stirring until sugar is dissolved. Add rind; coo k for 1 0 m inutes.

Drain rind; dip in additional sugar.

Gladys Holdridge Jewett Grange, No. 7 534 Windham, New York

C RAN BERRY SAUCE

EASY CANNED TOMATO J U ICE Tomatoes, cleaned Cut tomatoes in c h u n ks; place in kettle. Cook until soft. Press through sieve. Let stand overnight; skim water from top. Boil u ntil thick. Pour in steril ized jars.

Process in boil ing water bath for 15 m inutes after coming to a boi l .

Garnet Kelley Mendon Grange R uffsdale, Pennsylvania

SPECIAL CANNED TOMATO J U ICE ( Reci pe 30 years old) Tomatoes Salt Sugar Liq uid pectin Wash ripe tomatoes; slice without peeling into heavy pan. Add enough water to start tomatoes cooking.

Simmer until soft. Press p u l p through fine sieve. Mea­ sure j uice; bring to boil i ng point. Add 1 /4 teaspoon salt, 1 /4 teaspoon sugar and 1 /2 teaspoon l iquid pecti n for each c u p o f j u i ce. Bring to a full boi l ; remove from heat. Stir occasional ly for 10 minutes. Place in hot steril ized jars. Process in boil i ng water bath for 1 0 min utes.

Dorothy Tob ey Fair Harbor Grange, No. 7 7 29 Grape view, Wisconsin

GOLDEN SPICED PEACHES

( Recipe 75 years old) 1 lb. cranberries 1 c. water 2 c. sugar Place cranberries and water in saucepan; bring to a boi l . Cook for 5 min utes; press through coarse sieve.

Add sugar; sti r until dissolved. Pou r i nto dish ; cover.

Store in refrigerator until served.

6 lb. peaches 1 c. water 1 1 /2 c. w hite or cider vinegar 4 c. sugar 2 1 /2 tsp. grated orange rind 6 l ·in. sticks cinnamon Whole cloves

Wash and stem grapes. Place in sterilized q uart jar.

Add sugar; fill with boiling water. Stir, then seal. Pro· cess in boil ing water bath for 1 0 m in utes.

Peel peaches. Com bine water, vinegar, sugar, orange ri nd and cinnamon in 3-quart saucepan; cook over me· dium heat, stirring, u ntil sugar is d issolved. Bring to a boi l . Stick 2 cloves each into about 1 /3 of the peaches; drop peaches into syrup. Bring to a boil ; cook over low heat for about 1 0 m i n utes or until peaches are j u st tender but firm, turning several times with wooden spoon. Remove peaches from syrup; pack tightly in 2 hot steril ized pint jars. Add 1 stick cinnamon to each jar; cover top with waxed paper. Cook and pack reo maining peaches in 2 batches. Fill jars with boi l i ng syrup to within 1 /4 i nch from tops. Remove air bub­ bles with knife or spatula; place caps on jars. Process in simmering water bath for 1 0 m i nutes. Yiel d : 6 pints.

Mrs. Fronk Pellett Sugar Gro ve Grange, No. 2044 Newton, Iowa

Dollie Belden, Home Ec. Chm .

Tro wbridge Grange, No. 296 A llegan, Michigan

Florence Smith Capitol Grange, No. 7 8 D o ver, Delaware

G RAPE J U ICE ( Recipe over 75 years old) 1 c. grapes 1 c. sugar

260 / Food Preservation * ****************** * * * * ************** MOTHE R'S SPICED PEACHES ( Recipe over 100 years old) 7 lb. firm peaches W hole cloves 1 pt. vinegar 4 lb. sugar 2 tbsp. ground cloves 2 tbsp. cinnamon

boil for 5 minutes. Pour boiling mixture over dates to 1 /2 inch from top_ Place caps on jars. Process for 1 5 minutes i n boiling water one inch over tops of jars.

Remove; cool and label. Store in dry pl ace. Yiel d : 8 half-pint jars.

Sophia A. Friel Thompson Falls Grange, No. 7 23 Thompson Falls, Mon tana

Peel peaches. Large peaches may be cut in halves.

Stick 2 or 3 cloves in each peach or peach half. Com­ bine vinegar, sugar and spices in heavy kettle. Bring to a boil, stirring u ntil sugar is dissolved ; cook for about 1 0 min utes. Add peaches and sim mer u ntil fork­ tender. Remove and pack peaches in hot sterilized jars_ Boil syrup u ntil dark and thick; pour, boiling, over p eaches. Place caps on jars. Process in sim mering water for 1 0 minutes to seal. Store in cool p l ace if spiced p eaches are not p rocessed.

Helen T. Lynn Milford Grange, No. 6 Milford, Delaware

SPICED G RAPES ( Recipe about 85 years old) 7 l b. grapes 4 lb. sugar 1 pt. vinegar 2 sticks cinnamon 2 whole allspice 1 tbsp. mace 1 tsp. whole cloves Wash grapes and remove stems. Separate p u l p and s kins. Place skins in small amoun t of water in sauce­ p a n ; boil u ntil tender. Place pulp in small amount of water in another pan; cook u ntil p u l p breaks open.

Place in coarse sieve; mash to remove seeds. Combine p u l p and skins i n large kettle ; add sugar and vinegar_ Tie spices in cloth bag; drop into cooking kettle.

Cook, stirring occasionally, u ntil tender and thick. Re­ move spice bag. Pour liquid and grapes into hot steril­ ized jars; place l ids and rings on jars. Process in sim­ mering water bath for 1 0 to 1 5 minutes.

Dorothy A . McCray Slocum Grange Narragansett, Rhode Island

SPICED STU F FED DATES 2 1 /2 lb. fresh dates 1 qt. wal nut pieces 3 1 /2 c. sugar 1 /2 c. wh ite syrup 1 c_ white vi negar 1 1 /2 c. water 1 /4 tsp. cinnamon Several d rops of oil of cloves S l i t dates; remove pits. Fill dates with wal nuts. Pack u p right in l ayers in jars with wal nut stuffing turned to o u tside. Com bine remaining ingredients in saucepan ;

SP ICED WATE RM E LON R I N D ( Reci p e 1 20 years o l d ) Watermelon rind Alum Sugar 1 lemon, thinly sliced W hole cloves to taste 1 /4 lb. crystallized ginger Cut rind in desired size. Combine 2 tablespoons alum and 1 quart water to make enough alum to cover rind.

Cover rind with alum water in glass or enamel con­ tainer; let soak for 10 to 1 5 minutes. Cook over low heat for 10 minutes. Drain; cover with cold water. Let soak for 2 hours. Drain, then dry with paper towels.

Weigh rind; combine 1 pound sugar and 1 cup water in large kettle for each pound of rind. Add lemon slices, cloves and ginger. Bring to a boil; coo k for 1 0 minutes.

Add rind; coo k until rind is clear and crystal l ized.

Spices may be removed, if desired. Pack, boiling, into hot sterilized jars. Pour boiling syrup over rind to with in 1 /8 i nch from tops of jars. Place lids on jars, then screw on rings. Process in boil i ng water bath for 5 minutes.

Mrs. William Birge Bethlehem Grange, No. 7 2 7 Litchfield, Connecticut

G RAPE CATSUP (recipe 1 00 years o l d ) 5 lb. grapes 2 c. vinegar 2 lb. sugar 1 tbsp. cinnamon 1 tbsp. cloves 1 /2 tbsp. salt Red pepper to taste Combine grapes and vinegar in kettle; cook until soft.

Press through sieve. Com bine all ingredients in kettle; boil until thick. Place in steril ized bottles or jars; seal.

Process in boil ing water bath for 1 5 minutes.

Mrs. A . I. Morris Rainbow Valley Grange Fallbrook, California

HOT AND SWEET TOMATO CATSUP ( Recipe over 40 years old) 2 gal . thick tomato pulp 2 med . o nions, chopped

Food Preservation / 261 * * * * ********************************* 2 cloves of garlic, minced 2 sweet peppers, chopped 2 hot peppers, chopped 1 /2 c. mixed pickling spices, tied in bag 2 c. ( packed) brown sugar 1 /2 c. salt 1 1 /2 tsp. dry mustard 1 tsp. red pepper 1 1 /2 tsp. black pepper 2 c . sugar 2 c. vinegar 1 /2 c. ground horseradish Combine first 6 ingredients in kettle; boil rapidly for 30 minutes. Remove spice bag. Add remaining ingredi­ ents; boil for 30 minutes longer. Pour into hot steril­ ized jars or bottles; seal. Process in boil ing water bath for 1 0 m inutes.

Mrs. Lester Stem Medford Grange, No. 7 88 Westminster, Indiana

REFRIGERATED UNCOOKED TOMATO CATSUP ( Recipe 75 years old) 4 qt. chopped ripe tomatoes 2 tbsp. chopped horseradish 1 tbsp. salt 2 tbsp. m ustard seed 1 red pepper, chopped 2 tbsp. chopped onion 3 stalks celery, chopped 2 tbsp. ( packed) brown sugar 1 /2 c. vinegar 1 /2 tsp. pep per 1 /2 tsp. cinnamon Pinch of cloves Combine tom atoes, horseradish and salt in large glass container; let stand for 1 hour. Drain off excess water on top. Add remaining ingredients; mix wel l . Place in jars. Store in refrigerator.

Mrs. Ruth Wasson Millbrook Grange, No. 7 864 Brim(ield, Illinois

CH I L I CLUB ( Recipe 1 00 years old) 12 Ig. tomatoes 1 c. chopped celery 3 Ig. onions, sliced 2 c. white vinegar 3 c. sugar 2 tbsp. salt 3 sm . red peppers, sliced thin 3 sm . green peppers, sl iced thin Scald and peel tomatoes; cut in chun ks. Place in ket­ tle; add celery, onions, vinegar, sugar and salt. Cook for 1 hour and 30 minutes. Add red and green pep-

pers; cook for 30 minutes or u ntil thick. Pack im medi­ ately in hot, sterilized jars; seal. Process in boiling water bath for 1 0 minutes.

Mrs. Nelson Espenscheid Wallington Grange A lton, New York

MOTHE R'S CH I L I SAUCE ( Recipe 55 years old) 40 to 45 tomatoes, peeled and quartered 4 hot green chilies 4 Ig. red bell peppers 9 Ig. green bell peppers 6 c. sugar 2 qt. cider vinegar 1 tsp. cloves 6 tbsp. salt 1 tsp. chili powder 1 tsp. cinnamon Grind first 4 ingredients coarsely ; place in kettle. Add remaining ingredients; m ix wel l . Boil, stirring occasion­ all y , for about 3 to 4 hours or until thick. Pl ace in hot, sterilized jars; seal. Process in boil ing water bath for 1 0 minutes. Yield : 21 pints.

Mrs. W. C. Weigele Homestead Grange, No. 2 7 5 Wiggins, Colorado

PRIZEW I N N I N G CH I L I SAUCE ( Reci pe about 1 00 years old ) 45 Ig. tomatoes 1 pt. cider vinegar 1 5 Ig. green peppers 6 1g. onions 2 1 /2 c . sugar 2 tbsp. salt 1 /2 tsp. pepper 4 tsp. whole allspice 4 tsp. ginger 4 tsp. wh ole cl oves 1 tbsp. mustard seed 1 tbsp. celery seed Chop tomatoes fine; pl ace in kettle. Boil for about 1 hour. Add vinegar. Grind green peppers an d onions through medium-coarse blade of food grinder; add to tomato mixture. Add sugar, salt and pepper. Tie spices in 4 x 6-inch bag; add to tomato mixture. Mix well .

Cook to desi red th ickness. Place i n h ot, steril ized pint jars; seal . Process in boiling water bath for 1 0 minutes.

Brown sugar, packed, may be su bstituted for sugar.

May be cooked in electric roaster; will not burn.

Yield : 15 pints.

Mrs. John W. Rehbehn State Membership Director West Liberty, Iowa

262 / Food Preservation * *************** * * * * * * * *********** * * *

APPLE CHUTNEY 1 doz. sour apples 3 med. onions 1 lb. seeded raisins 1 /4 c. salt 4 c. sugar 3 c. cider vinegar 1 tbsp. m ustard seed 1 tbsp. whole cloves 1 tbsp. small dried chili peppers Pare and core apples; cut into quarters. Place in kettle.

Peel onions; slice. Add to apples. Ch op raisins fine or grind th rough food chopper; add to apple mixture.

Dissolve salt an d sugar in vinegar; pour over apple mix­ tu re. Tie m ustard seed, cl oves and chili peppers in cheesecl oth bag; add to apple mixture. Cook over low h e at until apples and onions are tender and ch utney is rich brown color, stirring occasionall y. Remove bag.

Pou r chutney into sterilized pint jars; seal. Process in boiling water bath for 1 0 minutes.

Mary T. Hironymous A merican River Grange, No. 7 72 Sacramento, California

G RANDMA'S AUTUMN CHUTNEY 1 2 tomatoes 1 2 apples 1 hot pepper 1 bell pepper 2 Ig. onions, chopped 2 cloves of garlic, chopped 3/4 c. ch opped nuts 1 /2 tsp. ground cloves 1 /2 tsp. m ustard 1 /2 tsp. cinnamon 2 tbsp. salt 1 pt. (or less) vinegar 1 c. white sugar 1 /2 c. (packed) brown sugar 1 /2 c. honey 1 /2 box raisins, chopped

Peel and chop tom atoes. Remove cores from apples; c h op apples. D iscard seeds of hot pepper and bell pep­ per; chop peppers. Mix al l ingredients except raisins in k e ttle; cook over low heat until thick and clear. Add raisins; cook for 5 minutes longer. Do not overcook.

Pl ace in sterilized jars; seal. Process in boiling water bath for 1 0 minutes. Yiel d : 6-7 pints.

Mrs. Harold Fahy, C. W. A .

Indian Orchard Grange, No. 7020 Lake A riel, Pennsylvania

E ASY M INCEMEAT

( Recipe 75 years old)

5 bowls of chopped meat

2 bowls of sweet cider or wine 4 bowls of sugar

5 bowls of chopped apples 1 bowl of chopped suet 1 bowl of molasses 2 bowls of raisins 1 bowl of vinegar 1 bowl of candied citron 2 tbsp . cinnamon 1 tbsp. salt 1 tbsp. cloves 3 tbsp . nutmeg Combine all ingredients in kettle; simmer for 2 hours.

Pack into quart jars; seal . Process at 1 0 pounds pres­ sure for 20 minutes. Use same size bowl to measure al l ingredients.

Florence E. Bray Chetco Grange, No. 765 Harbor, Oregon

GRANDMA D ELANEY'S OLD RELIABLE M I NCEM EAT ( Recipe 75 to 1 00 years old) 3 qt. chopped or ground boiled meat 5 qt. chopped apples 1 qt. suet or butter 1 qt. chopped raisi ns 1 qt. whole raisins 2 qt. wh ite sugar 2 qt. ( packed) brown sugar 1 tbsp. cinnamon 1 tbsp. cl oves 1 tbsp. salt 1 tbsp. pepper 1 1 /2 c. cider vinegar

Combine all ingredients in kettle; mix wel l . Cook for about 30 minutes, stirring frequently. Pack h ot mix­ ture into hot steril ized pint jars, leaving 1 -inch head space at tops of jars. Adjust caps. Process at 1 0 pounds pressure for 6 0 minutes. Pie cherries or candied cher­ ries may be added to mincemeat for extra col or and flavor, if desired.

Helen K. Basche Eagle Valley Grange, No. 656 Richland, Oregon

GREEN TOMATO M I NCEM EAT 1 gal. chopped green tomatoes 1 tbsp. salt Grated rind and pulp of 1 orange 1 c. chopped suet 3 c. ( packed ) brown sugar 2 c. seeded raisi ns 1 c. grape j u i ce or cider 2 c. chopped apples or pears 2 tsp. cinnamon 1 tsp. cloves 1 tsp. n utmeg 1 /2 tsp. ginger Place tomatoes in kettle; sprinkle tomatoes with salt.

Let stand for 1 h ou r. Drain. Cover tomatoes with boil-

Food Preservation / 263 * * * * ****************************** * * * ing water; let stand for 5 minutes. D rain. Combine tomatoes and remai ning ingredients in kettle; cook until th ick. Pack into hot sterilized jars; seal. Process in hot water bath for 1 hour. Suet may be omitted from this recipe and butter added at the time mince· meat is used for pies. Process suetless m incemeat for 20 minutes.

Betty Conroy Mission Grange, No. 767 Riverside, California

Place beef in kettle; cover with boiling water. Sim m e r , covered, u ntil tender, adding 1 teaspoon salt duri n g l ast part of cooking time. Remove beef from brot h ; reserve broth. D iscard any fat; cut beef in small pieces.

Combine beef, 4 cups reserved broth, suet, apples, boiled cider, raisins, cu rrants, citron, orange pee l , lemon peel , sugar and m olasses i n kettl e. Cook over l ow heat for 3 hours, stirring occasionall y ; add swee t cider for m oisture as needed. Stir in remaining sal t , cinnamon, nutmeg a n d cl oves; m ix well. Pack into h ot sterilzed jars; seal. Process at 1 0 pounds pressure fo r 30 minutes. Yield : 8 pints.

B RAND I ED VEN I SON M I NCEM EAT

Mrs. Nelson Espenscheid Wallington Grange A lton, New York

( Reci pe over 65 years old ) 5 lb. venison neck meat 8 lb. apples, pared and chopped 2 1b. seeded raisins 2 lb. currants 1 c. chopped citron 2 c. cider vi negar 5 lb. sugar 1 lb. suet Salt to taste 2 c. m ixed orange and lemon peel 1 c. molasses 1 tsp. cloves 1 tbsp. cinnamon 1 tbsp. allspice 1 /5 brandy Boil venison i n kettle until tender. Lift from broth to coo l ; reserve broth. Remove all bones from venison; grind coarsely. Combine all i ngredients in heavy pot; add reserved broth to cover. Simmer for 1 hour. Stir i n brandy. Pack i n h ot sterilized jars; seal. Process a t 1 0 pounds pressure for 20 minutes or in boil ing water bath for 1 hour and 30 minutes. Store in cool dark pl ace; keeps for years. Other venison meat may be used, but neck meat is especially flavorsome.

Neola Kreiss Pescadero Grange, No. 793 Pescadero, California

DEL ICIOUS VEN ISON M I NCEM EAT 2 lb. venison neck meat 1 lb. suet 7 lb. apples Peel of 1 orange Peel of 1 lemon 1 lb. seeded raisins 1 lb. seedless raisins 1 lb. d ried currants 6 c. (packed ) brown sugar 1 tbsp. cinnamon 1 tbsp. cl oves 1 tbsp. salt 1 /2 c. vinegar 1 /2 c. boiled cider 1 /2 c. molasses 1 /2 c. cold coffee 1 /4 c. lemon j ui ce 1 can pineapple juice Boil venison in kettle u ntil tender. Lift from broth ; reserve broth. Remove all bones from venison. G r i n d venison, suet, apples, orange peel a n d lemon peel to­ gether. Combine all ingredients in kettle; stir in 2 cups reserved broth. Heat thoroughly. Pack i n hot sterilized jars; seal. Process at 1 0 pounds pressure for 20 m i n u te s or in boiling water bath for 1 hour and 30 minutes.

OLD-FASH IONED M I NCEM EAT 4 qt. lean beef 2 tsp. salt 2 c. finely cut suet or vegetable shortening 9 qt. cubed, peeled tart apples 2 c. boiled cider 1 lb. raisins 1 /2 lb. currants 1 /2 c. citron 1 /2 c. candied orange peel 1 /2 c. candied le mon peel 4 c. sugar 2 c. dark molasses 2 qt. sweet cider 1 tbsp. ci n namon 1 tsp. n utmeg 1 tsp. cloves

Lorna Polasek Humboldt Grange, No. 50 7 Eureka, California

PICKLED CHER R I ES 1 qt. fresh firm cherries with stems 1 tbsp. salt 1 c. cold vinegar Wash cherries well ; pack in sterilized quart jar. A d d salt a n d vinegar; fill the j a r with water. Seal. Let stand for at least 3 weeks before using. Pickled cherries w i l l , keep i ndefinitely stored in a cool, dark place. Serve a s a meat accompaniment.

Mrs. Leland Faidley Sugar Grove Grange, No. 2044 Colfax, Iowa

264 / Food Preservation * ****************** * * * * **************

WATE RMELON R I N D P I CKLES 1 med . watermelon 1 /2 c. salt 1 tbsp. whole cloves 1 stick cinnamon 1 lemo n , thinly sliced 4 c. sugar 2 c. white vinegar 2 c. water Trim dark skin and pin k flesh from watermelon ri nd; c u t into l -inch pieces. Dissolve salt in 1 quart cold water in large container; add rind. Add more water to cover rind, if needed. Let stand for 6 hours. D rai n ; rinse and cover with water i n large saucepan. Cook, covered, for about 20 min utes or until just tender.

Drain in colander. Tie spices in cheesecloth bag. Com­ bine spices and remaining ingredients in saucepan ; sim­ mer for 1 0 minutes. Add rind; si mmer for about 1 hour or u ntil rind is transl ucent, adding more water if syrup becomes too thick. Remove spice bag. Pack, boiling hot, into sterilized jars, allowing 1 /8-inch head space. Seal. Process in boiling water bath for 1 0 min­ u tes to complete seal .

Photograph for this recipe abo ve.

SWEET FRU I T PICKLES 7 1 /2 lb. pears, peaches or apples 4 lb. sugar 2 c. vinegar Stick of cinnamon or whole cloves Peel pears, leaving whole with stems i n tact. Boil sugar, vinegar and cinnamon together in kettle. Add pears; boil u n til easily pierced with fork. Remove pears; place in hot sterilized jars. Boil sy rup; pour over pears to cover. Seal. Process in pints and quarts in boiling water bath for 1 5 minutes.

Mrs. J. Garrett Fitch ville Grange, No. 2356 New L ondon, Ohio

WATERM E LON R I ND PICKLES Watermelon rind Salt 4 c. sugar 2 c. water 2 c. white vinegar 1 /4 tsp. oil of cloves 1 /4 tsp. oil of ci nnamon Green food coloring (opt.)

Food Preservation / 265 * * * * ******************************** * Peel rind; remove any pink pulp. Cut rind in small pieces; measure out 2 q u arts. Soak in saucepan over­ f\ight in salt water to cover, using 2 tablespoons salt per quart of water. D rain; cover with fresh water.

Cook u ntil j ust tender. Boil sugar, water and vinegar together in saucepan; add oil of cloves and oil of cin­ namon. Drain ri nd; add to sy rup. Cook u ntil translu­ cent. Stir in food coloring for desired color. Pack into hot. sterilized jars; seal. Process in boil ing water bath for 1 0 minutes. Th e use of oils rather than ground spices keeps the ri nd light colored.

Nancy Wolfe Brandy wine Grange, No. 348 Brandy wine, Maryland

PICKLED PRUNES ( Recipe at least 90 years old ) 7 lb. prunes 1 /2 stick gingerroot 1 tsp. cloves 2 tsp. allspice 2 tsp. ci nnamon 1 /2 tsp. m ace 8 c. sugar 1 pt. vinegar Prick prunes all around with fork. Mix spices; place in square of cheesecloth ; tie to m a ke a sac k. Place sugar, vinegar an d spice bag in large kettle; heat until sugar is dissolved. Add prunes; bring to a boil. Pour into crock.

Let stand for 24 h ours. D rain l i q u i d from prunes; bring l iquid to a boil. Pour over prunes; let stand for 24 hours. Repeat for 2 more d ays. Bring prunes and liquid to a boil on fourth day. Place in jars; seal. Pro­ cess in boil ing water bath for 1 0 minutes.

Lena Germann Washington Grange, No. 82 Vancouver, Washington

SW EET PEACH PICKLES ( Recipe about 90 years old) 1 pt. vi � egar

8 c. sugar

Whole cloves to taste Al lspice to taste Stick cinnamon to taste 9 lb. peaches Mix vinegar, sugar and spices in kettle; bring to a boil .

Add peaches; cook until ten der. Remove peaches with sl otted spoon; place in sterilized jars. Keep draining off syrup as settles to bottoms of jars; pour into kettle of syrup. Boil sy rup until al most as thick as honey.

Pour over peaches; seal. Process in boiling water bath for 1 0 minutes.

Mrs. Emmet L . Gaston Muncy Grange, No. 7 204 L ebanon, Tennessee

PICKLED PEACHES 6 2 1 /2 to 3-in. sticks cinnamon 1 1 1 /2 to 2-i n. piece of gingerroot

1 1 /2 tbsp. whole cloves 1 2 c. sugar Vinegar Salt 1 5 lb. firm ripe peaches Break cinnamon into small pieces; pound gingerroot to crush. Tie spices in piece of th in cloth large enough not to crowd spices. Place sugar, 8 cups vinegar, 1 /2 teaspoon salt and spice bag in wide kettle or sauce p o t ; m i x wel l . Bring t o a full boil ; reduce heat s o syr u p does not continue cooking but will keep hot. Wash and peel peaches. Freestone peaches may be scal d e d for 30 seconds to 1 minute to loosen skins, t h e n quickly dipped into c o l d water. Clingstone peach es need to be peeled with sharp kn ife. Peaches hold color better if dropped, as peeled, into salt and vinegar water, using 1 tablespoon salt and 1 tablespoon vine­ gar for each 2 quarts cold water. An ascorbic acid mixture may be used instead of salt and vinegar, i f preferred, using 1 teaspoon for each quart water. Bri n g syrup to boiling point when peaches are ready; add 1 or 2 l ayers of peaches to syrup. Boil for 4 to 5 m i n ­ utes; peaches should b e thoroughly heated but n o t cooked. Use slotted spoon to transfer peaches to j ars, filling each jar to with in 1 /2 inch of top. Repeat u ntil all peaches are used. Bring sy rup to a full boi l ; pour over peaches. Syrup should fill jars to within 1 /4 i n c h of top. Remove anything spilled o n t o p or threads o f jars. Place dome lids on jars; screw bands tight. Process for 1 5 minutes in boil ing water. May add 1 or 2 pieces of cinnamon to each jar of peach pickles, but it is n o t advisable to a d d cloves or allspice as they are l i kely t o cause both strong flavor and darkening. Yie l d : 6-8 quarts.

Pho tograph for this recipe belo w.

266 / Food Preservation * **********�******* * * * * ************** B E ST-EVER BEET PICKLES 3 qt. fresh sm. beets 1 tsp. whole cl oves 1 tsp. whole allspice 1 tbsp. broken cinnamon stick 2 c. sugar 2 c. vinegar Coo k beets in kettle in water to cover; cool. Slip skins from beets. Pack into sterilized jars. Place spices in bag; place in saucepan. Add sugar, 2 cups water and v i n egar; boil for 1 0 m inutes. Pour over beets; seal.

Process in boiling water bath for 30 minutes.

Catherine L. Marolf Beaver Falls Grange, P. of H. No . 554 Castorland, New York

A RI STOCRATIC P ICKLES 1 gal. thinly sliced cucumbers 1 c. salt 3 tbsp. alum 2 tbsp. ginger 1 tbsp. celery seed 1 qt. vinegar 3 c. sugar 1 tbsp. whole cloves 1 tbsp. allspice 1 oz. stic k cinnamon Pl ace cucum bers in large bowl ; add salt and 1 gallon boil i n g water. Let stand in salt water for 6 days; stir each day. Drain pickles on the 6th day. Cover with water. Add alum; boil for 1 0 m inutes. Drain again ; c o ve r again with water. Add ginger; boil for 1 0 m in­ utes. Drain pickles again. Com bine celery seed, vine­ gar, 1 pint water and sugar in large kettle. Tie cloves, a / l s pice and cinnamon in cloth bag; d rop in vinegar m ixture. Bring to a boil; add pickles. Cook until trans­ parent. Remove spice bag. Pac k pickles in hot steril­ ized jars; pour boil i ng vinegar mixture over p ic kles, l eaving 1 /2-inch headspace. Place caps on jars. Process in boiling water bath for 1 0 m inutes.

Bethel Payne Middlebury Grange, No. 7 92 Frederick to wn, Ohio

BANANA PICKLES Cucu mbers, peeled and cut lengthwise 3 c. vinegar 1 c. water 2 c. sugar 1 tbsp. salt 1 tbsp. turmeric 1 tsp. celery seed 1 tsp. m ustard seed Pack cucumbers in sterilized pint jars. Com bine re­ m ai n ing ingredients; bring to a boil. Pour over cucum­ b e rs; seal. Process in simmering water bath for 1 0 m i nutes.

Mrs. Rhoda W. Fennell Marshall Grange Ford City, Pennsylvania

COMPANY BREAD AND BUTTE R PICKLES ( Recipe about 50 years old) 1 2 peeled cucumbers, sliced 6 onions, sliced 2 green sweet peppers, seeded and sliced 1 /2 c. salt 2 1 /2 c. ( packed) brown sugar 2 1 /2 c. white sugar 5 c. vinegar 1 1 /2 tsp. turmeric 1 tbsp. mustard seed 1 tbsp. celery seed Combine cucu m bers, onions and peppers; sprin kle with salt. Let stand overnight. D rain well . Combine sugars, vinegar, turmeric, m ustard seed and celery seed in kettle; cook for 1 5 m inutes. Add cucumbers, onions and peppers; bring to a boil. Pack in hot sterilized jars; seal. Process in boil ing water bath for 1 0 minutes.

Mrs. Mildred Crumb Templeton Grange, No. 7 22 East Templeton, Massachusetts

QUICK BREAD AND BUTTE R CUCUMBER P ICKLES ( Reci pe about 1 00 years old) 3 or 4 onions, sliced thin 2 qt. thinly sl i ced cucu mbers ' 2 green peppers, sliced thin 3 tbsp. salt 1 qt. vinegar 4 1 /2 c. sugar 1 1 /2 tsp. turmeric 1 /4 tsp. m ustard seed 1 /4 tsp. celery seed 1 tsp. whole cloves Combine onions, cucum bers, peppers and salt; let stand for 3 hours. Combine remaining ingredients in kettl e; bring to a boil. Boil for 1 min ute. Add cucum ber mix­ ture; boil for 1 0 to 1 5 m i nutes. Pack in hot sterilized pint jars; seal. Process in boiling water bath for 1 0 m i nutes. One red pepper, for color, may be substi­ tuted for 1 green pepper, if desired. Yiel d : 6 pints.

Mrs. Donald R. Wilkins Winchester Grange, No. 343 Winchester, Massachusetts

FAVORITE BREAD AND BUTTE R PICKLES ( Recipe over 50 years old) 6 qt. c ucumbers 1 2 med . onions 3 Ig. green peppers 2 sweet red peppers 1 c. salt 6 c. sugar 1 1 /2 qt. cider vi negar

Food Preservation / 267 * * * * ********************************* 2 tsp. t urmeric 1 tsp. mustard seed 1 tsp. celery seed 1 can pi mento, chopped Cut cucum bers, onions and peppers in th in slices; place in l arge crock. Sprin kle salt over top; cover with cold water. Place a weighted plate on top to hold sl ices under brine. Let stand overnight. Pour out into colan­ der to d rain well. Com bine sugar, vi negar and spices in large canning kettle; bring to a boil. Add cucumbers, onions and peppers; return to a boil. Stir in pimento.

Ladle i nto hot steril ized jars; seal. Process in boil i ng water bath for 1 0 m i nu tes. May be used at once, how­ ever flavor and crispness i mproves after storing for sev· eral weeks in a cool place. Yiel d : 1 2-1 5 pints.

until all l ime is removed, then drain wel l . Place i n kettle_ Mix 1 cup vinegar, alum and food color i n g thoroughly; pour over cucum bers. A d d enough water to cover cucumbers; bring to a boil . Reduce heat; sim­ mer for 2 hours. Drain ; place cucu m bers i n the ston e jar. M ix remaining 2 cups vinegar, 2 cups water, sugar, cinnamon, cloves and red hots; bring to a boil , stirri n g until sugar and red hots are dissolved. Pour over cu­ cumbers; let stand for 24 hours. Drain off syrup; brin g t o a boil. Pour over cucumbers; let stand for 24 hours _ Repeat for 1 more day. D rain off syrup; bring to a boil. Pack cucumbers in hot, sterilized jars; cover w i th hot syrup. Seal jars. Process in boiling water bath fo r 1 0 m i nutes.

Mrs. Christina M. Landis Dixie Grange, No. 26 74 New L ebanon, Ohio

Mrs. Vernon R. Maw Mansfield Grange, No. 883 Mansfield, Washington

EASY SWEET P I CKLE CH IPS CRISP PICKLE SLICES 4 qt. sliced unpeeled med. cucumbers 6 med. w hite onions, sli ced 2 green peppers, sliced 3 cloves of garlic 1 /3 c. pickling salt Cracked ice 5 c. sugar 3 c. cider vinegar 2 tbsp. m ustard seed 1 1 /2 tsp. turmeric 1 1 /2 tsp. celery seed Combine cucum bers, onions, green peppers, garlic and salt. Cover with cracked ice; mix well. Let m ixture stand for 3 hours; drain wel l. Remove garl ic. Com bine remai n i ng ingredients; pour over cucum ber m i xture.

Bring to a boil. Pack cucu m bers in hot sterilized jars; pour boi l i ng l i q u id over cucumbers, leaving 1 /2-inch headspace. Adjust caps. Process in boiling water bath for 5 m in utes. Yiel d : 8 pints_ L illian 810uvet Ina vale Grange, No. 7 248 Friendship, New York

CUCUMBER-CI NNAMON RI NGS 1 5 Ig. (about) cucumbers 2 c. dehydrated l i me 3 c. vinegar 1 tbsp. alum 1 sm. bottle red food coloring 8 1 /3 c. sugar 8 sticks c innamon 8 whole cloves 1 pkg. red hots Remove centers from cucumbers. Sl ice cucum bers; measure 2 gallons_ Place cucumbers in stone jar. Mix lime with 8 1 /2 quarts water; pour over cucu m ber rings. Let stand for 24 hours. D rain cucumbers; wash in cold water. D rain. Repeat wash i ng and draining

4 lb. 3 to 4-i n. cucumbers Vinegar 3 tbsp. coarse salt 1 tbsp. m ustard seed Sugar 2 1 /4 tsp. celery seed 1 tbsp. whole allspice Wash cucumbers thorough l y ; cut into 1 /4-inch sl ices.

Com bi ne cucum ber sl ices, 1 quart vinegar, salt, m us­ tard seed and 1 /4 cup sugar in large saucepan. Sim m e r, covered, for 1 0 m inutes. D rain ; discard l iq u id. Place cuc u m ber slices i n hot sterilized jars. Mix 3 1 /3 cups vinegar, 5 3/4 cups sugar, celery seed and allspice to­ gether in saucepan; cook, stirring constantly, u nt i l sugar is d issolved a n d m ixtu re reaches boil i ng point.

Fill jars to 1 /8 inch from top ; seal at once. Process i n boiling water bath for 1 0 m i nutes. Yiel d : 5 pints.

Mrs. Clennen Reed Watertown Grange, No. 7 675 Vincent, Ohio

KOS H E R D I LL P ICKLES 7 qt. cucu mbers Garlic butto ns D i l l heads Slices of red pepper 1 qt. 5% vi negar 3 qt. water 7 /8 c. salt 1 /2 tsp. a l u m Wash cucumbers; soak overnight in col d water. D rai n ; pack i n steril ized quart jars. Pl ace 1 /2 garl ic button and 2 d i l l heads in each jar. Add red pepper to taste.

Com bine vinegar, water, salt and al u m ; bring to a boi l .

Pou r over cucumbers� 's eal. Process i n boil ing water bath fo r 1 5 minutes, Irene Mortense'n Creswell Grange, No. 496 Creswell, Oregon

268 / Food Preservation * ****************** * * * * ************** M I L L ION DOLLAR P ICKLES 2 gal. 1 /4-i n . thick cucumber slices 2 c. salt 2 tbsp. alum 2 1 /2 qt. vi negar 1 6 c. sugar 1 /4 to 1 /2 c. mixed spices Stick cinnamon Green food coloring P lace cucum ber slices in crock. Combine salt and 1 gallon water; pour over cucum bers. Let stand for 7 days. Drain well. Pou r 1 gallon boil i ng water over cu­ c u m bers; let stand for 24 hours. D rain well. Mix alum with 1 gallon boiling water. Pou r over cucumbers; let stand for 24 hours. D rain well. Com bine vinegar, sugar, m ixed spices, 1 box stick cinnamon and food coloring in large saucepan; bring to a boil . Pour over cucum bers; let stand fo r 24 hours. D rain off syru p; b ring to a boil and pour back over cucumbers for 4 more days. Drain off syrup into saucepan ; bring to a boil. Pack cucumber slices into hot sterilized jars with 1 cin namon stick in each jar. Pour syrup over cucum­ b ers in jars. Seal. Process in boi l i ng water bath for 1 0 m i nutes. Yield: 1 0-1 2 pints.

Mrs. P. M. Schandel, Lecturer Greeley Grange Kensington, Ohio

FOURTEE N·DAY SWE ET P ICKLES ( Recipe 5 0 years old) Cucu mbers 2 c. salt 1 tbsp. powdered alum 5 pt. boi l i ng vinegar 9 c. sugar 1 /2 oz. celery seed 1 oz. cinnamon sticks Wash cucumbers; drain. Slice cucumbers length wise; measure 2 gallons. Place cucum ber slices in stone jar.

D issolve salt in 1 gallon boiling water; pour over cu­ cum bers. Cover; weight down . Let stand for 1 week.

D rain cucum bers; pour 1 gallon boil ing water over cu­ cum bers. Cover; weight down . Let stand for 24 hours.

Drain cucum bers. Mix 1 gallon boil ing water with al um; pour over cucum bers. Cover; weight down. Let stand for 24 hours. Drain cucumbers; pour 1 gal lon boiling water over cucum bers. Cover; weight down.

Let stand for 24 hours , then drain. Com bine vinegar, 6 cups sugar, celery seed and cinnamon sticks; sti r until sugar is d issolved. Pour over cucumbers; let stand for 24 hou rs. D rain off syrup each day for next 3 days, adding 1 cup sugar each day , reheating and pouring back over cuc u m bers. D rain pickles; pack in jars. Heat syrup until hot; pour over pickles. Seal jars. Process in boiling water bath for 1 0 m i nutes.

Rose L. A lbrigh t Mendon Grange, No. 855 Ruffsdale, Pennsylvania

E IGHT·DAY PICKLES 2 gal. cucumber chunks 2 c. pure salt 1 /4 lb. alum 9 c. vinegar 5 c. sugar 1 /4 c. celery seed 1 /4 c. white mustard seed 1 tbsp. cloves 1 tbsp . allspice 1 med . onion, sliced Place cucumber chunks in crock or large glass jar; cover with cold water. Let stand for 24 hours. D rain; add salt. Cover with boiling water. Let stand for 24 h o u rs. D rain. Dissolve alum in about 1 quart boiling water; pour over cucum bers. Add enough boiling water to cover. Let stand fo r 24 hours. Drain. Add 4 c u ps vinegar and enough boil ing water to cover. Let stand 24 hours. Drain; reheat vinegar solution, then pour over cucum bers. Let stand for 24 hours. Repeat this process for 2 more days. D rain and discard vinegar sol ution. Pack cucum bers in hot steril ized jars. Com­ b i ne remaining 5 cups vinegar, sugar, celery seed, mus· tard seed, cloves, allspice and onion. Bring to a boil; cook until onion is transparent. Remove onion with slotted spoon. Pour vinegar mixture over cucum bers; seal. Process in boiling water bath for 1 0 m inutes. . S pices m ay be placed in bag for easy removal , if desired.

Mrs. Mary Gaines Evans Munsey Grange, No. 7 204 Lebanon, Tennessee

ICICLE PI CKLES ( Recipe 3 5 years old) 2 gal. cucumbers 2 c. pickling salt 1 tbsp. alum 2 1 /2 qt. vinegar 1 6 c. sugar 3 tbsp. mixed spices Cut cucum bers l ength wise; place in crock. Mix salt with 1 gallon boiling water; pour over cucum bers. Let stand for 1 week. Drain wel l . Cover cucu m bers with boiling water; let stand for 24 hours. D rai n wel l. D is­ solve al um in enough boil ing water to cover cucum­ bers. Pour over cucum bers; let stand for 24 hours.

Drain wel l . Co mbine vinegar, 4 cups sugar and m ixed spices; bring to a boil. Pour over cucumbers; let stand for 24 h ou rs. Pour syrup off into saucepan ; stir in 4 cups sugar. Bring to a boi l ; po ur over cucu m bers. Re­ peat 2 m ore times, using remaining 8 cups sugar. Pour syrup off into saucepan; bring to a boil . Pack cucum­ ber strips into h ot sterilized jars; pour syrup into jars.

Seal. May be used from crock, if desired.

Caroline Minegar Tro wbridge Grange, No. 296 A llegan, Michigan

Photo page 269

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Photo page 2 70

Recipe on page 236.

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Recipe on page 80.

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Food Preservation / 273 * * * * ******************************** * CLEAR D I L L PICKLES •

D i ll-sized cucumbers 2 qt. cider vinegar 2 qt. water 1 /2 c. coarse canning salt D i l l heads

Wash cucum bers; pack in sterilized jars. Fill jars with boiling water; cover with lid. Let stand for 1 5 minutes.

Com bine vinegar, water and salt; bring to a boil. Drain jars; add 1 medium-sized dill head. Fill jars with boil­ ing brine. Seal . Process i n boiling water bath for 1 5 m inutes. Th ese pickles are al ways very clear.

Mrs. Mardell McConnaha Bloomington Grange, No. 2057 Muscatine, Iowa

MOTH ER'S M IXED P ICKLES ( Reci pe over 50 years old) 24 sm . cucumbers, cut in 1 -in. pieces 2 qt. small onions, peeled 2 heads cauliflower, broken i n flowerets 2 green peppers, chopped 2 qt. chop ped green tomatoes 2 tbsp. salt 3 qt. cider vinegar 2 c. sugar 2 tsp. celery seed 3/4 c. d ry m ustard 3/4 c. flour 1 /4 oz. t urmeric

salt. Cover with 2 quarts boili ng water. Let stand i n cool place for 3 days. Fermentation will not spoil c u ­ cumber m ixtu re. Pour off brine into kettle; bring to a boil. Pour back over cucumber mixture; let stand i n cool place for 3 days longer. Pou r off and discard brine. Rinse cucum bers, onions and cauliflower pieces in col d water; d ry thoroughly. Place i n crock. Dissolve al u m in 1 gallon boil ing water. Pour over cucum b e r mixture; l e t stand for 6 hours. Drain thoroughly. Com­ bine vinegar, sugar and spices in saucepan ; boil u nt i l sy rupy, stirring frequently. Pour hot syrup over c u ­ cumber mixture. Let stand for 2 days longer, pourin g off sy rup, bringing syrup to a boil , then pouring syru p back over cucumber m ixture. Pour off syrup i n t o saucepan; bring t o a boi l . Pack cucumber mixture i n t o hot, sterilized jars; p o u r syrup over top. Seal. Process i n boil ing water bath for 1 0 minutes. Mixed pickles may be kept in open crock i n cool place, if desired.

A udrey Schiffler, Sec. West Point Grange, No. 208 Wendell, Idaho

PICKLES BY THE QUART Cucumbers 1 c. vinegar 1 tbsp. salt 1 tsp. powdered alum 2 c. sugar 1 c. water 1 tsp. whole cloves 1 stick cinnamon

Combine vegetables i n kettle; cover with water. Add salt; let stand overnight. Scald i n same water; do not boil. Drain thoroughly. Mix remaining ingredients to­ gether in saucepan; bring to a boil, stirring constantly.

Pour over vegetables; heat thorough ly, stirring care­ fully. Pac k in hot, sterilized jars; seal. Process in boil­ ing water bath for 1 0 minutes.

Wash c ucumbers; slice into quart jar. Combine vinegar, salt and alu m ; pour over solidly packed cucum bers i n jar. Let stand for 6 weeks o r longer. Drain ; wash well .

Place i n sterilized jar. Combine sugar, 1 c u p water and spices; simmer for 10 m i n utes. Pour over cucumbers; seal. Process in boi l ing water bath for 1 0 minutes.

Edith A twell Manitou Park Grange, No. 430 Woodland Park, Colorado

Mrs. Glenn Harris Chester Royal Grange, No. 2 7 8 7 Grinnell, Iowa

SWE ET M I XED P ICKLES 2 qt. small cucumbers 1 c. coarse salt 1 qt. pickling onions 1 qt. small cauliflower pieces 1 tbsp. alum 6 c. white vinegar 8 c. sugar 2 tbsp. celery seed 2 tbsp. w hole allspice 3 sticks ci nnamon Cut cucum bers into quarters lengthwise, then in half crosswise. Do not peel. Place in crock; spri n kle with

Photo page 277 Recipes on pages 1 35, 1 40, and 1 59.

Photo page 2 72 - Recipes on pages·26 and 1 1 1.

MUSTARD ST ICKS Cucumbers 3 3/4 c. vi negar 3 c. sugar 3 tbsp. salt 4 1 /2 tsp. celery seed 3/4 tsp. m ustard seed 4 1 /2 tsp. turmeric Cut large cucumbers into quarters; allow small cucum­ bers to remain whole. Cover with boiling water; let stand overnight. Com bine remaining ingredients i n saucepan; bring t o a boil. Boil for 5 minutes. Pack cucu m bers in hot sterilized jars; cover with vinegar mixture. Seal. Process in hot water bath for 5 to 1 0 m inutes.

Helen Thomas Gold Hill Grange, No. 534 Gold Hill, Oregon

274 / Food Preservation ******************* * * * * ************** L I M E PI CKLES

transparent. Allow to d rain wel l. Mix remaining ingre­ dients and bring to a full boil. Pour syrup over cucum­ bers; allow to stand overnight. Drain off syru p ; bring to a boil. Pour over cucumbers again ; let stand over­ night. Bring cucumbers and syrup to a boil . Pack in hot steril ized jars and seal. Process in boiling water bath for 1 0 minutes.

1 gal. cucumbers 1 c. builders lime 1 gal. water 2 qt. vi negar 9 c. sugar 1 tbsp. celery seed 2 tbsp. pickling spice Cut cucum bers into small chu n ks. Mix lime and water; pour over cucumbers. Let stand for 24 hours, stirring occasionally. Pou r off l i me water; rinse until clear.

Cover with water; let stand for 3 hou rs. Drain. Com­ b ine vinegar, sugar, celery seed and pickl ing spices; bring to a boi l . Pour over cucumbers; let st�nd for 24 h o u rs. Bring to a boil ; boil for exactly 35 minutes.

Pack in hot sterilized jars; seal . Process in boiling water bath for 1 0 minutes.

Irene Cotton, H.E.C. Brandon Grange Brandon, Oregon

L I B E RTY PICKLES ( Recipe 1 35 years old) 1 /2 bushel sm. cucumbers Salt 1 1 /2 to 2 tbsp. alum 2 1 /2 qt. vi negar Sugar 2 tbsp. celery seed 1 /2 box stick cinnamon

Randolph Gregory Cheshire Grange, No. 7 3 7 Keene, New Hampshire

SACCHARI N-HO RSERA D I SH P ICKLES Sm. whole cucumbers, washed 1 gal. cider vinegar 1 c. salt 3/4 c. grated horseradish 1 tbsp. sacchari n Pack cucumbers in hot steril ized jars. Com bine remain­ ing ingredients; m ix wel l. Taste, then add more saccha­ rin if needed. Bring to a boil ; pour in jars over cucum­ bers. Seal. Process in sim mering water bath for 1 0 m inutes to complete seal. May substitute 2 table­ spoons pickling spice and 1 /2 cup d ry mustard for horseradish, if desired.

Cfella Reitmyer Jordan Grange, No. 758 Coalport, Pennsylvania

SACCHARI N-M USTARD P ICKLES ( Recipe about 60 years old)

Wash cucum bers; place in 4-gallon stone jar. Cover with boi ling brine, using 2 cups salt to 1 gallon water.

Let stand for 1 week. Drain ; cover with boiling water.

Let stand for 24 hours; drain cucum bers. Dissolve al um in 1 gallon boiling water. Pou r over cucumbers; a d d enough boiling water to cover. Let stand for 24 h ours; d rain. Com bine vinegar, 1 1 /2 cups sugar, celery seed and cinnamon ; bring to a boi l , stirring until sugar is dissolved. Pou r over cucumbers. Drain; add 1 1 /2 cups sugar to syrup. Heat syrup, then pour over pick­ l es. Repeat for 3 days. Place in steril ized quart jars; seal. Process in simmering water bath for 1 0 minutes.

Wash cucumbers; pac k in sterilized jars. Com bine re­ maining i ngredients in saucepan ; bring to a boi l . Pour over cucumbers; seal. Process in simmering water bath for 1 0 m inutes.

Dorothy B. Marshall Windom Grange Mitchell, Indiana

Mrs. Matthew Morvatz, C. W. A .

Perry Township Grange, No. 7945 Carrollton, Ohio

R I PE CUCUMBER P I CKLES ( Recipe over 50 years old) 7 lb. ripe cucumbers 3 lb. sugar 1 /2 tsp. oil of cloves 1 /2 tsp. o i l of cinnamon 1 pt. white vinegar Peel cucumbers; remove seed. Cut in chunks . Cook c u c u m bers in boi l ing salted water until tender or until

Sm. cucumbers 1 gal. vinegar 1 c . dry m ustard 1 c. salt 2 c. (packed ) brown sugar Pinch of alum 2 tsp. sacchari n

SWEET PICKLES IN A CROCK Firm 6-i n. cucumbers Brine strong enough to float an egg Cider vinegar Sugar Whole allspice Whole cloves Cinnamon bark Wash cucumbers carefully; pack i n crock. Cover with brine; let stand for 3 weeks. Drain, scald and return

Food Preservation / 275 * * * * ******************************* * * cucumbers to washed, scalded c rock. Cover with vine· gar; let stand for 10 days. Drain well ; cut cucumbers i n pieces. Weigh cucumber pieces. Mix 9 pounds sugar, 2 tablespoons whole allspice, 2 tablespoons whole cloves and 1 /2 box cinnamon bark with each 1 0 pounds cu­ cumber pieces; place i n c rock. Cover c rock with plate; let stand for 3 to 4 weeks. No cooking o r seal ing necessary. Flavor improves with aging.

Mrs. Bernhardt Seibert Shiloh Valley Grange Belle ville, Illinois

PICKLED HOT PEPPE RS IN TOMATO SAUCE AND O I L 6 t o 7 l b . hot peppers 2 6-oz. cans tomato paste 2 c. vinegar 4 c. vegetable oil 2 tsp. salt 1 /4 c. sugar Cut peppers into chunks, as desired. Do not remove seeds. Combine tomato paste, 2 tomato paste cans water, vi negar, o i l , salt and sugar in a large kettle ; m ix wel l . Add peppers; bring to a boil. Cook for exactly 5 minutes. Remove fro m heat; pack peppers in h ot steri lized jars. Pour in sauce; seal. Process in h ot water bath for 20 to 30 minutes. Yiel d : 8·9 pints. lola Stebbins Sabins ville Grange, No. 989 Sabinsville, Pennsylvania

stone jar. Cover with vinegar; let stand for 24 hou rs.

Pour off and measure vinegar. Com bine 1 1 /2 pou n d s brown sugar, several cloves and cinnamon sticks w i t h each quart o f vinegar; pour in saucepan. Bring to a boil ; skim off any foam . Let stand u ntil l u kewa r m .

Pour over beans; let stand for 2 o r 3 days. Pou r o ff vinegar m ixture i nto saucepan; bring to a boil. Let cool. Pack beans i n hot sterilized jars; pour vinegar mixture over beans. Seal . Process i n boil ing water bath for 10 m i nutes.

R uby A . Malino wski Mountain Valley Grange, No. 79 Yacolt, Washington

ZUCCH I N I P I CKLES 7 lb. large zucchini 2 c . slaked l i me 9 c. sugar 2 qt. vinegar 2 tbsp. broken stick cinnamon 1 tbsp. (heaping) whole cloves 1 or 2 tsp. celery seed Peel and remove centers from zucch i n i ; cut i n t o ch u n ks. Dissolve l ime in 2 gallons water; add zucch i n i .

Let stand for 2 4 hours. Drain; wash until water i s clear. Combine sugar, vinegar, 2 cups water, cinnam o n , cloves a n d celery seed; bring t o a boil . Pour over zuc­ chini. Let stand for 24 hours. Bring to a boil ; red u c e temperature. Simmer u ntil clear. Pack in h o t sterilized jars; seal. Process in sim mering water bath for 1 0 m i n ­ utes. G reen food coloring may b e added, i f desired.

Mrs. W. L. Yockey Mosco w Grange, No. 236 Moscow, Idaho

PICKLED OKRA 6 qt. smal l whole o kra 6 heads d i ll 6 garlic cloves 1 c. vinegar 2 qt. water 1 c. salt

CAL ICO RELISH

Pack okra i n 6 steril ized jars. Place 1 head of d i l l and 1 clove of garl i c in each jar. Combine vinegar, water and salt; bring to a boi l . Pour hot brine over okra; seal.

Process in sim mering water bath for 5 minutes.

L ola Elder Sunflower Grange, No. 7 826 Kingman, Kansas

SW EET PICKLED BEANS Young tender green beans Vinegar Brown sugar W hole cloves Stick cinnamon Drop beans into boiling water; boil for 4 to 5 min utes or u ntil crisp·tender. D rain well in colander; place in

4 Ig. green peppers 4 Ig. red peppers 4 Ig. onions 1 0 med. carrots, scraped 1 1 /2 c. sugar 2 tbsp. salt 1 1 /2 c. vinegar Cut green and red peppers into q uarters; remove seeds.

Peel and q uarter onions. G rind carrots, green and red peppers and onions through food chopper, using coarse blade; pl ace in kettle. Cover with boiling water ; let stand for 5 minutes. Drain wel l . Stir i n sugar, salt and vinegar; bring to boiling point. Reduce heat; s i m ­ mer, stirring occasionally, for 5 m inutes. Ladle into hot, sterilized jars; seal. Process in boiling water bath for 1 0 minutes. Cool, then label. Store in cool, d ry place. Yiel d : Eight 1 /2·pint jars.

Marcia Hunt Columbia Grange, No. 8 7 Vancouver, Washington

2 76 / Food Preservation * ****************** * * * * ******* *******

F RESH CORN RELISH 8 c. fresh cut corn 2 c. chopped cabbage 1 1 /2 c. diced celery 1 1 /2 c. chopped seeded green pepper 1 3/4 c. diced onion 2 c. cider vinegar 1 /2 c. water 1 /3 c. fresh lemon juice 1 c. sugar 2 tbsp. salt 2 1 /2 tsp. whole celery seed 5 tsp. powdered m ustard 1 /8 tsp. ground cayenne pepper 1 tsp. ground turmeric

Combine first 1 0 ingredients in large kettle. Boil slowly for 25 m i n utes, stirring frequently. Add re­ maining ingredients; cook for 1 5 mi nutes longer or u ntil thickened. Place in hot steril ized jars; seal. Pro­ cess in hot water bath for 1 0 minutes to complete seals. Yield: 7 half pints.

Pho tograph for this recipe above.

EASY CORN RELISH 1 Ig. head cabbage 6 red or green peppers

6 Ig. onions Salt 3 c. cut o r scraped corn 6 tbsp. cornstarch 1 tbsp. dry m ustard 1 tbsp. turmeric 1 tsp. celery seed 5 c. sugar 2 pt. vinegar Chop cabbage, peppers and onions; place in kettle.

Cover with 1 handful salt; let stand for 1 hour. Drain.

Stir in corn and remaining ingredients; bring to a boi l .

Boil for 1 5 minutes, stirring constantly . Pack i n hot, sterilized jars; seal. Process i n boi l i ng water bath for 1 0 m inutes.

Mrs. A ustin Rowan Fawn Grove Grange Whiteford, Missouri

PIONEER CORN RELISH 1 doz. medium ears of sweet corn

2 c. chopped onions 2 green peppers, chopped 1 red pepper, chopped 1 c. cho pped cabbage 2 tbsp. salt 1 /4 tsp. pepper

Food Preservation / 277 * * * * ****************************** * * * 1 1 /2 tbsp. d ry mustard 1 c. sugar 2 c. vinegar, 5% acidity Cut corn from cob. Combine with onions, peppers and cabbage in kettle. Add remaining ingredients; bring to boili ng point. Reduce heat; simmer for 1 hour, stirring occasionally. Pour into hot, steril ized jars; seal. Process in boiling water bath for 1 0 minutes.

Mrs. Helen Updike Aurora Grange, No. 874 Wellsboro, Pennsylvania

1 /2 c. salt 6 c. vinegar 4 c. sugar 1 tsp. pe pper 1 tsp. mustard Mix vegetables with salt; let stand overnight. D rain wel l . Stir in vinegar, sugar, pepper and mustard ; c o o k for about 30 minutes. Pack in hot, sterilized jars; seal.

Process in boiling water bath for 1 0 minutes. She l led beans and l ima beans may be added to vegetables, if desired.

Mrs. Iva Denney Eno Grange, No. 2080 Bidwell, O h io

TASTY CORN RELISH 2 d oz. ears of tender corn 1 head cabbage 6 Ig. onions 2 red peppers 2 tbsp. celery seed 2 tbsp. m ustard seed 2 1 ·lb. boxes brown sugar 1 tbsp. salt 2 qt. vinegar

FAM I LY G REEN TOMATO REL ISH

Cut corn off cob. Chop cabbage, o nions and peppers.

Mix corn, cabbage, onions and peppers i n kettle. Add celery seed and m ustard seed; stir in sugar, salt and vinegar. Cook until cabbage and corn are tender. Place in hot, sterilized jars immediate l y ; seal . Process in boil­ ing water bath for 1 0 m inutes.

Mrs. Robert Hurley Mt. Pleasant Grange Wilmington, Ohio

8 c. chopped green tomatoes 1 1 /2 c. chopped onions 1 /2 c. cho pped red sweet peppec..

1 /2 c. chopped green sweet pepper 1 /2 c. sugar 1 c. light corn syrup 1 1 /2 c. vinegar 1 tbsp. salt 1 tbsp. white mustard seed 1 /2 tsp. white pepper Mix tomatoes, onions, red and green peppers, sugar, corn syrup, vinegar, salt, m ustard seed ar.d wh ite p e p­ per in kettle. Bring to a boil ; reduce heat. Simmer for about 45 m inutes o r until vegetables are crisp-tender.

Place in hot, sterilized jars; seal. Process in boil i n g. water bath for 1 0 m i n utes.

Emma A . Ingalls Eclipse Grange, No. 3 7 1 Plaistow, New Hampshire

BEET RELISH 1 qt. cooked ground beets 2 sm. onions, chopped fine 3 red peppers, chopped fine 2 tsp. salt 1 /3 c. prepared horseradish 2 c. vinegar 3/4 c. sugar

GREEN TOMATO PICCA L I LL I ( Recipe a t least 50 years o l d )

Mix all i ngred ients in kettle; bring to a boil. Cook for 1 5 minutes. Place in hot, sterilized jars; seal. Process in boiling water bath for 1 0 minutes.

From a Grange Friend

END OF SEASON RELISH (Recipe 60 years o l d ) 2 qt. chopped green tomatoes 1 qt. chopped ripe tomatoes 3 red sweet peppers, chopped 3 green sweet peppers, chopped 3 bunches celery , chopped 3 Ig. onions, chopped 1 head cabbage, chopped 1 Ig. cucumber, chopped

2 gal. green tomatoes 1 2 Ig. onions 2 qt. vinegar 4 c. sugar 2 tbsp. dry m ustard 2 tbsp. salt 2 tbsp. pepper 1 tbsp. ground cloves 1 tbsp. ground allspice Wash and grind tomatoes; do not peel. G ri nd onions.

Place tomatoes and onions in kettle. Add rem aining ingredients; mix well . Coo k until tomatoes and onions are tender. Place i n hot, steril ized jars; seal. Process in boiling water bath for 1 0 m inutes. Store for at least 1 month before serving.

Gloria G. Wildgreebe Cedar Grange, No. 534 Maple Valley, Washington

278 / Food Preservation * ****************** * * * * ************** O V E RN IGHT GREEN TOMATO RELISH 24 Ig. green tomatoes 1 2 med. onions 3 red peppers 3 green peppers 1 c. salt 6 c. sugar 2 1 /2 pt. vi negar 1 /2 c. mixed pickl i ng spice G ri nd green tomatoes, on ions and red and green pep­ pers; mix in kettle. Add salt; m ix well . Let stand over­ n ight. Drain wel l ; squeeze out l i qu id. M ix sugar and v i negar in saucepan. Tie mixed pickling spice in cloth bag; add to vinegar m ixture. Bring to a boil over low h e at; boil for 20 minutes, stirring frequently. Pour i nto hot, sterilized jars; seal. Process in boiling water bath for 1 0 m inutes. Yiel d : 6 pints.

Mrs. Harriett Ste venson Newark Grange, No. 7 004 Heath, Ohio

TANGY GREEN TOMATO RELISH 1 gal . ground cabbage 6 green peppers, ground 1 gal. ground green tomatoes 6 o nions, ground 1 4-oz. jar horseradish 1 /2 c. salt 2 tbsp. cinnamon 3 tbsp. dry mustard 1 tbsp. turmeric 9 c. sugar V inegar

bring to a boil . Cook for 1 5 minutes, then drain through cola·nder. Com bine vinegar, sugar and spices i n saucepan; bring t o a boi l . Cook until thick. Sprinkle salt, m ustard seed and celery seed over vegetables.

Strain syrup. Pac k vegetables in hot sterilized jars; pour boiling syrup over vegetables. Pl ace caps on jars.

Process in boiling water bath for 1 0 minutes.

Margy Rebmann Scio Grange, No. 923 Scio, Oregon

J AN 'S SPECIAL RELISH 6 green tomatoes 1 2 green peppers 2 sm. hot peppers 6 med. carrots 6 med. onions 1 med . head cabbage 1 med . head cauliflower 3 c. sugar 3 c. vinegar 1 c. water 2 tbsp. salt 1 tbsp. celery seed 1 tbsp. (scant) dillseed Prepare first 6 i ngredients for food grinder. Force all vegetables except cauliflower th rough coarse blade of food grinder. B reak caul iflower in sm al l pieces. Com­ bine sugar, vinegar, water, salt, celery seed and dillseed in large kettle; bring to a boil. Add vegetables; boil for 25 m i nutes. Pac k in hot steril ized jars; place caps on jars. Process in boiling water bath for 5 minutes.

Yiel d : 3 quarts.

Janice Curtis Tuftonboro Grange, No. 742 Tuftonboro, New Hampshire

Com bine all ingredients in kettle, using enough vine­ gar to cover. Boil for 1 5 minutes. Pack in hot, steril­ i ze d jars; seal. Process in boiling water bath for 1 0 m i nutes.

Geneva A tkinson, D. W.A. Kansas State Grange St. Paul, Kansas

I N D I A RELISH ( Re c i pe over 50 years old) 7 lb. green tomatoes 2 Ig. onions 8 green peppers 8 red peppers 3 pt. vinegar 3 lb. sugar 1 tbsp. whole cloves 1 tbsp . allspice 3 sticks cinnamon 2 tbsp. salt 1 tbsp. mustard seed 1 tbsp. celery seed Cut tomatoes in q uarters. Peel and quarter onions. Cut p e ppers in strips; remove mem brane and seeds. Force vegetables through food chopper. Place in large kettle;

NO-COOK VEGETABLE RELISH ( Recipe 35 years old) 8 carrots

1 2 onions 1 2 red bell peppers 1 2 green bell peppers 2 med. heads cabbage 3/4 c. salt 1 1 /2 c. vinegar 6 c. sugar 3 tbsp. celery seed 3 tbsp. m ustard seed 1 /2 tsp. ground red pepper (opt.)

Chop first 5 ingredients; place in kettle. Add salt; let stand for 3 hours. Drain. Add vinegar, sugar, celery s_eed, m ustard seed and red pepper; m ix well . Pack in hot, sterilized jars; seal. Process in boil ing water bath for 1 0 m i nutes. Yield : 4-5 pints.

Mrs. Dorothy Stewart, C. W.A .

Victory Grange Jackson, Ohio

Food Preservation / 279 * * * * ********************************* AN N'S PEPPER HASH 1 2 Ig. green or red peppers 1 /2 head cab bage 1 2 Ig. onions 1 /4 c. salt 2 c. sugar 1 oz. celery seed

2 qt. vinegar

Remove seeds from peppers. Chop cabbage, onions an d peppers fine; pl ace in bowl. Cover with boiling water; let stand for 30 minutes. D rain thoroughly. Mix salt, sugar, celery seed and vinegar in kettle; bring to a boil. Add pepper mixture; boil for 20 minutes. Place in hot, sterilized jars; seal. Process in boiling water bath for 1 0 minutes.

A nn Witherwax Cortlandville Grange, No. 461 Cortland, New York

HARLEQU IN SAUCE 1 2 sweet red peppers 1 2 green peppers 1 2 Ig. onions 2 tbsp. salt 2 c. ( packed ) light brown sugar 1 qt. vinegar Chop the peppers and onions coarsely. Pour boiling water over peppers to cover; let stand for 5 minutes.

Drain; cover with boiling water. Let stand for 1 0 min· utes. Drain; add onions, salt, sugar and vinegar. Bring to a boil . Cook for 20 minutes. Pack in hot steril ized jars; place caps on jars. Process in boiling water bath fo r 1 0 to 1 5 minutes.

Mrs. Herma Jane Huseby L exington Grange, No. 94 Bonner Springs, Kansas

OVE RN IGHT PEPPER HASH ( Recipe about 1 00 years old ) 8 red bell peppers 8 yellow bell peppers 8 green bell peppers 1 doz. onions 2 heads cabbage 1 /4 c. celery seed 1 /4 c. mustard seed 3 c. sugar 3 pt. vi negar Chop vegetables; place in bowl. Add enough salted water to cover; let stand overnight. Drain well . A dd remaining ingredients; mix well. Place in hot, steril ized jars; seal. Process in boil ing water bath for 3 5 to 45 mi nutes.

Mrs. E. W. Shobe Madison Goodwill Grange, No. 2630 Washington Court House, Ohio

RED PEPPER R E L I SH ( Reci pe 50 years old)

12 red bell peppers 1 2 green bell peppers

3 Ig. onions, chopped 1 qt. vinegar 2 c. sugar 1 1 /2 tsp. salt Wash red and green peppers; remove seeds. Chop pep' pers coarsely; place in bowl. Pou r enough boi l i ng water over peppers to cover; let stand for 5 min utes.

Drain . Cover with boiling water again ; let stand for 1 0 minutes. Drain; add onions. Mix vinegar, sugar and salt in large saucepan ; boil for 5 minutes. Add pepper m ix· ture; boil fo r 10 minutes longer. Pack in hot, steril i zed jars; seal . Process in boiling water bath for 1 0 mi nutes.

A da H . Mason San Marcos Grange, No . 633 Escondido, California

MANGO PEPPE R RELISH ( Recipe 70 years old) 6 c. ground unpeeled apples 6 c. ground green tomatoes, drained 4 c. ground mango peppers, drained 4 c. ground cabbage 4 c. ground onions 4 c . vinegar 6 c. sugar 2 tbsp. prepared m ustard 2 tbsp. coarse salt 1 tbsp. mixed pickling spice

RHUBARB RELISH ( Recipe 50 years o l d )

2 qt. finely chopped r hubarb 2 qt. sliced onions

3 1 ·lb. boxes (or less) brown sugar 1 tbsp. cinnamon 1 tbsp. allspice 2 tsp. pepper 2 tsp. salt 1 1 /2 qt. vi negar

Com bine all ingredients in kettle. Bring to a boil; cook for 1 hour, stirring frequently. Pack into hot sterilized jars; seal. Process in boiling water bath for 1 5 minutes.

Yield : 1 0·1 2 pints.

Cook rhubarb and onions in kettle for 20 minutes.

Add sugar, spices, pepper, salt and vinegar; m ix well.

Cook for 1 hour or u ntil thick. Place in steril ized jars; seal. Process in boiling water bath for 1 0 minutes.

Marcia Moore Plymouth Grange, No. 856 New Plymouth, Ohio

Mrs. Iris Hardy Waverley Grange, No. 367 Belmont, Massachusetts

280 / Food Preservation * ****************** * * * * ***** ********* Place tomatoes in l arge container; sprinkle with 1 /2 cup salt. Let stand overnight, then d rain. R inse in cold water; d rain. Com bine vinegar, water, sugar and spices in large kettle; bring to a boil . Boil for 5 m i nutes. Add tomatoes, onions and peppers. Simmer until all ingre­ dients are tender. Ladle i nto jars up to 1 /2 i nch from tops; place caps on jars. Process in boil i ng water bath for 5 minutes.

Mrs. Elsie Bixby, C. W.A. Chm. Quinnatisset Grange Thompson, Connecticut

SWEET SQUASH R E L I SH 1 2 c. shredded squash 4 c . chopped onions 2 green peppers, chopped 1 red pepper, chopped 5 tsp. salt 2 1 /2 c. vi negar 2 tsp. pickling spice 6 c. sugar

TANGY UNCOOKED RELISH 1 lb. ripe tomatoes, chopped 1 6 sm. white onions, chopped 4 med . green peppers, chopped 2 c . seeded golden raisins 1 tbsp. salt 2 c. canned applesauce 2 tsp. dry m ustard 2 c. white vinegar Com b ine chopped vegetables, raisins, salt, applesauce a n d dry mustard in a l arge bowl ; add vinegar. Mix well .

T u r n into l arge jar; cover tightly. Refrigerate for 1 week or longer for maxi mum flavor. Yiel d : A bout 2 1 /2 quarts rel ish.

Pho tograph for this recipe above.

SPICY TOMATO RELISH ( Re c i pe 80 years o ld ) 2 qt. cut-up ripe tomatoes 2 qt. cut-up green tomatoes Salt 1 qt. vinegar 1 pt. water 2 l b . sugar 1 tsp. cinnamon 1 tsp. cloves 1 tsp. m ustard 1 tsp. celery salt 8 sm. onions, peeled 6 red peppers, cut up 6 green peppers, cut u p

Mix first 5 ingredients in kettle ; let stand overnight.

Drain. Pour 1 glass cold water over squash m ixture; drain again. Mix vinegar and pickling spice in sauce­ pan ; boil for about 5 m i n utes. Strain over sugar; stir until sugar d issolves. Add to squash m ixture; m ix wel l .

B r i n g t o a boi l ; reduce heat. Simmer for about 1 0 m inutes. Place i n h ot, sterilized jars; seal . Process i n boi ling water bath for 1 0 m inutes. Yiel d : 7 p ints.

Mrs. Willis Lotz Clear Creek Grange, No. 84 Welch, Oklahoma

TANGY COLESLAW R E L I SH 4 lb. green cabbage, cut i nto 1 -i n . pieces 3 Ig. o nions, quartered 3 green peppers, cut into chunks 1 red pepper, cut i nto chunks 2/3 c. salt 2 c. sugar 1 tsp. celery seed 2 c. w h ite vinegar Place enough cabbage, onion and pepper pieces in blender container to fill 4-cup capacity. Cover with cold water; cover blender. Process at chop for 2 to 3 seconds. Drain wel l . Repeat u ntil all vegetables are chopped. Pl ace vegetables, salt and cold water to cover in a l arge bowl ; cover. Let stand overnight. Drain wel l ; pack i nto hot sterilized jars. Com bine sugar, celery seed and vinegar in saucepan; bring to a boil. Pour into jars, leaving 1 /4-inch headspace; seal. Process in boil i ng water bath for 1 0 m i nutes. Yiel d : 6 pints.

Mildred Anderson Jefferson Grange, No. 20 7 9 Mercer, Pennsylvania

Food Preservation / 281 * * * * ******************************** * TOMATO-PEPP E R R E L I SH ( Recipe 5 0 years old) 6 green tomatoes 6 ripe tomatoes 6 green peppers 6 Ig. onions 1 hot pepper Salt 1 qt . vinegar 2 tbsp. turmeric 1 sm. jar prepared m ustard 3/4 c. flour 2 tbsp. prepared horseradish 1 c. sugar Chop green tomatoes, ripe tomatoes, green peppers, onions and hot pepper; place in kettle. Add 3 table­ spoons salt; let stand for 1 hour. Drain well . Mix 1 teaspoon salt with remaining i ngredients; sti r i nto to­ mato m ixture. Cook for 1 0 m i nutes. Place i n hot, steril i zed pint jars; sea l . Process in boil i ng water bath for 1 0 m inutes. Yield : 6 pints.

Mrs. john W. Steiger Golden Triangle Grange, No. 7 76 Eustis, Florida

UNCOOKED R E L I SH 1 pt. cho pped sweet red peppers 1 pt. chopped sweet green peppers 1 qt. cho pped cabbage 1 pt. chopped w hite onions 2 or 3 hot peppers 5 tbsp. salt 2 tsp. celery seed 4 c. sugar 1 qt. vinegar Put each vegetable through food chopper, using coarse blade. Drain off and discard l iquid if vegetables are covered with l iquid. Measure each vegetable after chopping. Mix vegetables with salt; let stand overnight.

Drain off as m uch l iquid as possi ble and d iscard. Add spices, sugar and vi negar to drained vegetables; mix well . Pack into sterilized jars and seal. Process i n boil­ ing water bath for 1 5 m in utes to complete seal.

Mrs. j udy Groeper Millbrook Grange, No. 7 864 Elm wood, Illinois

OVE RN IGHT ZUCCH I N I REL ISH 1 0 c. ground zucchi n i 4 c . chopped onion 5 tbsp. salt 2 1 /4 c. vinegar 6 c. sugar 1 tsp. nutmeg 1 tsp. turmeric 1 tsp. dry m ustard 1 /2 tsp. celery seed 1 /4 tsp. pepper 2 bell peppers, ground

Mix first 3 i ngredients in kettle; let stand over n i ght.

Rinse with cold water; d rain. Add remaining i ngredi­ ents. Bring to a boi l ; reduce heat. Simmer for 3 0 m in­ utes. Place in hot, steril ized jars; seal. Process in boil­ ing water bath for 1 5 m i nutes. Yield: 8 pints.

Edna M. Tholl Clearwater Grange, No. 299 Clearwater, Idaho

DELIC IOUS ZUCCH I N I REL I SH 2 qt. ground zucchi n i 4 med. onions, ground 2 Ig. green peppers, ground 1 /4 c . salt 2 1 /4 c . sugar 2 1 /4 c. white vinegar 1 /2 tsp. ground cloves 1 tsp. turmeric 1 tsp. dry m ustard 1 tsp. celery seed 1 tsp. mustard seed Mix zucchi n i , onions and green peppers in kettle. M ix salt with just enough water to dissolve; m ix w ith enough water to cover vegetables. Pour over vegeta­ bles; let stand for 3 hours. Drain well . Mix rema in i ng ingredients in kettle. Add zucchini m ixture; mix agai n .

Boil for 5 minutes. Place i n hot, sterilized jars; s e al.

Process i n boiling water bath for 10 m inutes. Y i e l d : 4-5 pints.

Tess johnson Bennett Valley Grange, No. 7 6 Santa Rosa, California

RETA MAE'S ZUCCH I N I RELISH 1 3 c. ground zucch in i 4 c. ground onions 1 red bell pepper, ground 1 green bell pepper, ground 2 1 /2 tbsp. salt 2 1 /2 c. vinegar 5 c. (or less) sugar 1 tsp. dry m ustard 2 tsp. celery seed 1 /2 tsp. pepper 1 tbsp. cornstarch 1 tsp. turmeric 1 tsp. nutmeg 1 tsp. cinnamon Mix first 5 ingredients i n kettle; let stand overnight.

Drain. Rinse with cold water; drain well. Add rem ain­ ing ingredients; bring to a boil. Cook for 30 m i n utes; remove fro m , heat. Place i n hot, sterilized jars; seal.

Process in boil i ng water bath for 10 m inutes. Y i e l d : 8-1 0 p ints.

Mrs. Gordon Tate Mica Flats Grange, No. 436 Coeur d 'Alene, Idaho

282 I Food Preservation * ****************** * * * * **************

A M I SH SANDW ICH SPREAD 2 red sweet peppers 2 yellow sweet peppers 2 green sweet peppers 6 green tomatoes 6 cucumbers 6 carrots 1 /2 c. salt 1 pt. vi negar 4 c. sugar 3 /4 c. flour 1 c. prepared mustard G rind vegetables; add salt and enough water to cover.

Let stand overnight. Drain. Add vinegar and sugar; boil for 25 m inutes. Stir in flour and mustard; boil, stirring constantly, for 1 0 minutes longer. Place in hot steril­ ized jars; seal. Process for 1 0 minutes in simmering w ater bath to complete seal. Yield: About 3 quarts.

1 tsp. salt 6 sweet pickles, ground 1 c . sugar 2 tbsp. flour 2 tbsp. prepared m ustard 1 /2 c. vinegar 1 c. sour cream 2 eggs, well beaten Mix tomatoes and peppers in kettle ; sprinkle with salt.

Let stand for several minutes; drain. Add 1 /2 cup ·water. Cook until tender. Add pickles; keep warm.

Combine remaining ingred ients in saucepan; m ix well.

Bring to a boil; cook until thick. Stir into hot tomato mixture. Place in hot sterilized jars; seal. Process in simmering water bath for 10 min utes. Store in cool place. Yield : 6 to 8 p ints.

Mrs. Mary Lou Willis Morning Grange, No. 2 1 7 Gardner, Kansas

Maxine Patterson Keene Hill Grange, No. 1 602 Millersburg, Ohio

CAN NED B E E F O L D-FASH IONED SANDWICH SPREAD 2 c. drained ground green tomatoes 2 green sweet peppers, ground 2 red sweet peppers, ground

1 fro nt q uarter beef Salt Remove bone from beef; cut beef in 2-inch squares.

Fry in small amount of fat until all sides are brown.

Place in sterilized quart jars, pressing d own firmly to

Food Preservation / 283 * * * * ****************************** * * * get as m uch beef in as possible. Add 1 teaspoon salt to each jar; add water if there is not enough liquid. Seal jars; pressure can for 1 hour after steam has reached 1 5 pounds pressure.

Lois Hicklin Platte Vally Grange, No. 455 Kersey, Colorado

CORNED BEEF ( Recipe over 1 00 years old) 1 /2 peck coarse salt 1 00 lb. beef, cut into serving pieces 1 /4 l b . saleratus 1 /4 lb. saltpeter 1 qt. molasses Place layer of salt on bottom of pic kle tu b or crock; add l ayer of beef. Repeat l ayers until all salt and beef are used. Let stand overnight. Dissolve saleratus and saltpeter in small amount of warm water; stir in molas­ ses. Pou r over beef; add enough water to cover beef.

Place board or plate over beef; weight down to keep beef under brine. Let stand for 1 0 days. Remove beef from brine; wash and drain. Pl ace beef in freezer bags; freeze. Two po unds brown sugar may be substituted for molasses.

Hazel D. Thayer Middlebury Grange, No. 192 Fredericktown, Ohio

RECIPE FOR CURING HOM E-K I LLED PORK HAMS (Recipe about 1 00 years old) 1 00 l b . pork hams or sides of bacon 7 lb. salt 1 1 /2 l b . brown sugar 3 oz. saltpeter 2 1 /2 oz. soda Pl ace pork h ams in 20-gallon crock. Mix remai ning ingredients with enough water to dissolve all ingredi­ ents; boil and s kim until no scu m appears. Cool u ntil cold. Pour over hams; add enough water to crock to cover hams. Weight down so that hams are covered at all times. Let hams remain in solution fo r 6 weeks, adding water, if needed. D rain and d ry ; cook hams.

May be hickory smoked, if desired.

Mrs. Nyle Katz Fredonia Grange, No. 1 7 13 Marshall, Michigan

HEAD CHEESE (Recipe about 60 years old) Pork head Pork hearts Pork tails Pork tongues

Pork feet Salt and pep per to taste Trim all meat from pork head ; place in kettle. Soak overnight in salted water. Drain. Add hearts, tails, tongues and feet or any other tri m m ings there is no other use for; cover with water. Cook until meat can easily be separated from bones. Drain off liquor; re­ serve. Remove meat from bones; chop fine. Retu rn meat to kettle; season with salt and pepper. Cover with reserved l iquor; boil for about 1 5 minutes. P o u r into shallow pan. Cover with cheesecloth ; weight down. Store in refrigerator. Slice to serve.

Mrs. Wayne Clinesmith Centerville Grange, No. 1 4 68 Centerville, Kansas

SOUSED PIGS' FEET Pigs' feet Weak lime water (opt.)

Salt Vinegar Whole peppers Allspice Cloves (opt.)

Mace (opt.)

Scald and scrape desi red number of pigs' feet; remove covering of toes. Si nge toes in hot em bers to rem o ve covering, if necessary . Place feet in lime water to wh iten, if desired. Wash pigs ' feet; place in pot of h ot, not boiling, water. Add small amount of salt; simmer, removing scum from l i q u id as formed, until meat is tender and bones are l oosened by fork. Remove pigs' feet from liquid; place in jars or pots, fill ing 2/3 ful l .

Cover with vinegar; fil l jars with l iquid in which pigs' feet were cooked. Add desi red amount of peppers, al lspice, cloves and mace; place cloth , then tightfitting cover over jars. Let stand until soused. Remove feet from vinegar m ixture; split in half from top to toe.

May be dipped in fl our and fried in hot l ard u ntil brown or broiled until brown, then buttered, if desired.

Mrs. John J . Yearick Nittany Grange, No. 334 Mill Hall, Pennsylvania

VE RMONT HOM EMADE SAUSAGE (Recipe over 1 00 years old ) 1 /2 tsp. pepper 1 tsp. salt 1 tsp. sage 1 lb. ground pork Mix all ingredients wel l . Shape into patties; pl ace in freezer bags. Freeze.

Majorie W. Wilsey Connecticut River Grange, No. 5 7 8 A scutney, Vermont

284 / Food Preservation * ****************** * * * * ************** SUMMER SAUSAGE

PICKLED F I SH

( Recipe at least 60 years old ) 25 lb. equal parts beef necks and pork shoulders 1 0 to 1 2 oz. salt 1 oz. ground white pepper 1 /2 oz. white peppercorns 1 /2 oz. b l ack peppercorns 1 /2 oz. saltpeter Trim excess fat from meat. Pork m ust be frozen at 0 degrees for 21 days, then thawed. Remove skin and bone from pork shoulders, then cut pork i nto c h u n ks ready for gri nding. Force beef through food grinder, using coarse blade. Com bine ground beef and season­ i n gs; set aside in cold place for 36 hours. Force pork t h rough grinder, using medium blade. G rind beef and pork together, alternating equal amounts through the g r i n d er. Grind one more time, then let set overnight i n refrigerator. Knead thoroughly, adding a small amount of water to m ake m ixing easier. Knead until m ixture becomes gray and is thoroughly m ixed. Stuff m ixture i n t o casings, using sausage stuffer. Casings m ay be m ade from clean m usl i n sewn in long tube shapes.

Store in 25 to 3 5-degree room for 1 0 days to 2 weeks or u ntil casings wrinkle slightly when sausage shrin ks.

Prepare fire with h ic kory , thorn , apple, black birch or alder logs to create smoke with l ittle flame. Hang sau­ sage over smoke 1 h our per day for 2 weeks, then hang in cool dry place, leaving space between casings_ Pat Iman Wife of State Master Victor, Montana

T R E DA� HOMEMAD E PORK SAUSAGE 9 lb. lean ground pork 1 tbsp. pepper 2 tbsp. sage 3 tbsp. salt M ix all ingredients thorough ly. Shape into patties; pl ace in freezer bags. Freeze.

Treda Krebs, C. W.A . Chm. Lake Creek Grange, No. 8 7 8 Harrisb urg, Oregon

Q U I CK-D R I E D VEN I SON ( Re c i pe over 1 00 years old) Venison Salt Coarsely ground pepper

Smal l carp or other fish Salt 3 c. vinegar 2 c. water 2 peppercorns 20 whole allspice 3 bay leaves 1 /4 c. ( packed) brown sugar 1 /2 c_ sugar 1 tsp. pickling spice 1 onion , sliced 3 slices lemon Clean carp; cut into fillets. Salt well ; place in enamel pan. Let stand overnight. Wash carp, then drai n ; cut into pieces. Mix 2 1 /2 teaspoons salt with remaining ingredients except onion and lemon ; boi l for 5 min­ utes. Add carp, oni on and lemon; boil for 5 minutes_ May be canned h ot or pl aced in china or pottery d ish and refrigerated until congealed.

Mrs. Glenn Harris Chester Royal Grange, No. 2 7 8 7 Grinnell, Iowa

GRANDMA'S SUGARED BEETS ( Recipe 50 years old ) 1 qt. beets 1 c. sugar 1 1 /2 c. vinegar 1 tsp. salt Wash and cook beets with s kins on unti l fork-tender.

Let cool. Remove ski ns and slice. Place beets in sauce­ pan; add sugar, vinegar and salt. Boil for 1 0 minutes.

Remove from heat. Pack in jars; place caps on jars.

Process in boi l i ng water bath for 1 0 minutes.

Mrs. Fred Garre tt Rainsboro Grange, No. 2653 Hillsboro, Ohio

SW EET AND SO U R BE ETS Fresh beets 2 c. 90-grain white vinegar 1 tbsp. plain salt 1 /2 tsp. peppercorns 1 /2 tsp. whole cloves (opt.)

3 c. sugar

C u t venison i nto 2 x 8 x 1 /4-inch strips; rub each piece wel l with salt, using 1 /2 cup salt to every 1 5 pounds ven ison. Sprinkle with pepper; store in earthen jar for about 1 day. Thread on heavy stri ng; hang in sun for about 1 week or until dry.

Wash beets thorough l y ; boil in water to cover until tender. Peel and cut i n halves or quarters. Com bine vinegar, 2 c ups water, salt, peppercorns, cloves and sugar; bring to a boil . Pack beets in hot sterilized quart jars. Fill with syrup; pl ace caps on jars. Process in boi l i n g water bath for 1 0 m inutes. Yiel d : 8 pints or 4 qu arts.

Mrs. Elgin Bauer Fredericksburg Grange, No. 7 650 Fredericksburg, Texas

Mrs. Lydia Feuge Fredericksburg Grange, No. 7 650 Fredericksburg, Texas

286 / Food Preservation * ****************** * * * * ************** CANNED CORN AN D LIMA BEANS Fresh corn Fresh green l i ma beans Salt Cook corn in boi ling water for 5 min utes. Cut from co b ; do not scrape. Combine with from 1 /2 to equal amount of green l ima beans; place in kettle. Bring to boiling point; pour to 1 i nch of top of jar. This amount of head space is needed because these vegeta­ b l e s tend to swell while processing. Add 1 /2 teaspoon s a l t to p ints; add 1 teaspoon salt to q uarts. Add e nough water to cover vegetables. W i pe off anyth ing s pilled on top or threads of jar. Place dome l id on jar; s c re w band tight. Process p ints for 55 minutes, quarts for 1 hour and 25 m inutes at 1 0 pounds pressure.

1 c. sliced celery 1 tbsp. sugar 2 tsp. salt Wash , rinse and drain all vegetables. Scald, core, skin, chop and measure 4 quarts tomatoes. Remove stem and blossom ends from green pepper. Discard seeds; cut green pepper into smal l pieces. Com bine al l ingre­ d ients in kettle; bring to boiling point. Pour to 1 /2 inch of top of jars; wipe off anything spilled on top or th reads of jars. Place dome l ids on jars; screw bands tight. Process p ints 1 5 min utes, quarts 20 minutes at 1 0 pounds pressure or 50 min utes in boil ing water bath canner. Yiel d : 6-7 p ints.

Pho tograph for this recipe on page 285

Photograph for this recipe on page 285.

CAN NED VEGETABLE SOUP CANNED CORN 2 qt. corn kernels 1 qt. water 4 tsp. sugar 4 tsp. salt Combine all ingredients in l arge saucepan. Cook for 8 to 1 0 m i n utes or until m i l k is clear. Pack loosely into steril ized pint jars to within 1 1 /2 inches from top, adding more l iquid if needed . Seal. Process at 1 0 pou nds pressure for 55 m inutes.

Mrs. Carrie Pritsch Bremen Grange, No. 2 1 60 Bremen, Indiana

CAN N I NG TOMATOES

1 8 ears of corn 1 /2 b ushel to ma toes 6 Ig. stalks of celery 6 Ig. onions 2 heads cabbage 3 peppers 1 2 carrots Salt and pepper to taste Cut corn from ears. Peel tomatoes. Cut celery in chun ks. Peel and cut onions in half. Cut cabbage i n wedges; remove core. C u t peppers in strips; remove seeds and mem branes. Pare carrots. Force all vegeta­ bles except corn th rough food grinder. Com bine corn, ground vegetables, sal t and pepper i n l arge kettle; bring to a boi l . Cook for 5 minutes. Pour into hot steril ized q uart jars; place caps on jars. Process at 1 0 pounds pressure for 1 hour and 25 m in u tes.

( Recipe 75 years old)

Helen Slaughter Charity Grange, No. 1208 Dayton, Ohio

Fully ripe tomatoes Salt D i p tomatoes in boiling water for 30 seconds; plu nge in cold water. Rem ove skins; cut out stems. Cut large tomatoes in half. Place in large kettle ; bring to a boil over low heat, stirring often to prevent sticking. Cook u n ti l soft, but not mushy. Ladle into hot sterilized qu art jars up to 1 /2 inch from tops of jars; add 1 /2 teaspoon salt to each jar. Place caps on jars. Process in b o i l i ng water bath for 10 minutes.

M e th od is Connecticut State Grange Blue Ribbon p rocess.

Mrs. Ruth H. Eisnor Newington Grange, No. 44 Newington, Connecticut

CANNED STEWED TOMATOES Red ripe tomatoes

1 med. green pepper

1 /2 c. chopped onion

CAN NED HO RSERAD ISH Horseradish roots 1 c. vinegar 1 /2 c. sugar Scrape horseradish roots if rough ; use brush to wash thoroughly. Do not peel unless necessary. Roots may be ground in meat grinder or chopped in blender with small amount of the vinegar. Do not add salt. Add sugar and vinegar to chopped horseradish to make desirable consistency. Pack i n hot steril ized jars; seal tightly. Store in refrigerator. If root is dug in spring, set c rowns of pl ants back in ground to grow more pi ants for next year.

Floyd Lacina Chester Royal Grange, No. 2 7 8 7 Grinnell, Iowa

Food Preservation / 287 * * * * ******************************* * * PRESERVED PUMPK I NS Pumpkin Sugar J uice of lemons Cut pumpkin in half; remove seeds. Pare, then cut pumpki n in slices. Measure; use eq ual parts pumpkin and sugar. Place slices in deep dish ; sprinkle with sugar.

Sprinkle lemon juice over pumpki n and sugar, using j uice of 1 lemon per pint. Let set for 2 to 3 days, adding 1 /2 cup water for every 2 cups sugar. Bring to a boi l ; cook until pumpkin is tender. Let set for 7 days, then drain syrup into saucepan. Boil until thick, then skim. Pack pum pkin in hot sterilized jars; pour boil ing syrup to cover pumpkin u p to 1 /8 inch from top of jar. Process in simmering water bath for 1 0 min utes. A small amount of ginger and thinly pared lemon rind may be added to boiling syrup for flavor, if desired.

Gertrude A. Pratt Nemasket Grange Bridgewater, Massachusetts

RED PIME NTOS 4 doz. pimentos 1 qt. white vinegar 3 c. sugar Salt Oil Remove seeds from pimentos; ri nse. Cover with c o l d water; bring t o a boil. Drain. F i l l h o t steril i zed j a rs loosely. Com bine vinegar, sugar and 1 quart water i n saucepan ; bring to a boil. Pour over pimentos. A d d 1 /2 teaspoon salt and 1 teaspoon oil to each jar. Place caps on jars. Process in boiling water bath for 10 m i n u tes.

Mrs. Howard S. Scott West Salem Grange Transfer, Pennsylvania

HOM EMADE SAUE RKRAUT 5 lb. cabbage 3 1 /2 tbsp. coarse salt

CANNED PEPPE RS Green peppers 1 /2 gal . white vinegar 2 lb. sugar 1 /4 c. salt 1 /2 tsp. salicylic acid 1 pt. corn syrup Olive oil Cut peppers in strips or qu arters. Cook peppers in boil­ ing water until just tender; drain. Combine vinegar, sugar, salt and sal icyl ic acid in l arge saucepan ; bring to a boil. Pack hot peppers in h ot sterilized jars. Pour over peppers. Add 1 /2 teaspoon ol ive oil to each jar.

Place caps on jars. Process in boil i n g water bath for 1 0 minutes.

Remove soiled leaves and sh red cabbage, incl ud i n g heart which contains sugars which h e l p i n the ferm en­ tation process. Sprin kle salt over cabbage; mix thor­ oughly. Pack cabbage mixture into steril ized 1 or 2-quart jars. Press down cabbage until juice covers cab­ bage. Wipe off rims; place caps on jars loosely. Set j ars on enamel trays; place where tem perature will not rise over 70 degrees. Remove white scum which collects on tops of jars every d ay. If additional brine is needed to cover cabbage, fill jars to the top with a weak b ri ne made by dissolving 2 tablespoons coarse salt in 1 qu art water. Let ferment for about 1 0 days or until b u bb l es stop. Fill jars with boil ing hot brine; replace caps. P ro­ cess in boi l ing water bath for 30 min utes.

Floyd L acina Chester Royal Grange, No. 2 1 8 1 Grinnell, Iowa

Mrs. Donald Robertson, Chm., Women 's A ct.

Robertsville Grange, No. 1 784 Paris, Ohio

RED MANGO PEPPERS

HOW TO M AKE SAU E RKRAUT 5 lb. cabbage 3 1 /2 tbsp. salt

Red mango peppers 3 c. sugar 2 c . vinegar Wash mango peppers; cut in strips. Remove membrane and seeds; measure enough strips to fil l 4 pints. Com­ bine sugar and vinegar in 4-quart saucepan; add mango peppers, bei ng certain that l iquid covers peppers. Bring to a boil, then reduce h eat; sim mer for 1 0 minutes.

Pack in hot sterilized jars; place caps on jars. Process in boiling water bath for 10 minutes. Yiel d : 3-4 pints.

May be used l i ke pimentos in cheese spread.

Sh red cabbage fine. Pack alternate layers of cabbage and salt into c rock, using a potato masher. Cover w i th plate sufficiently weighted to keep cabbage u n der brine. Let cabbage ferment for 1 0 to 1 2 days. Cook cabbage for 1 5 minutes; pack into hot steril ized j ars.

Seal. Process in boil ing water bath for 1 5 mi nutes for pi nts and 20 m inutes for quarts. Store in cool, d ark, d ry place. Sauerkraut can be used d irectly from c rock, if desired.

Mrs. Dan K. Stewart, C. W.A .

Victory Grange Jackson, Ohio

Mrs. Floyd Kniepkamp Shiloh Valley Grange Belle ville, Illinois

288 / Food Preservation

Metric Conversion Chart 1 pt.

VO L U M E 1 tsp.

4.9 cc

.946 l i ters

1 gal.

3 . 7 l i ters

1 tbsp.

1 4 . 7 cc

1 /3 c .

28.9 cc

1 /8 c .

29 . 5 cc

L i ters

1 /4 c .

59 . 1 cc

Quarts

1 /2 c .

1 1 8 . 3 cc

3/4 c .

1 7 7 . 5 cc

F l u i d ou nces

1 c.

236 . 7 cc

Cubic cen t i meters

2 c.

4 7 3 . 4 cc

Cups

1 fl. oz.

CON V E R S I O N F ACTO R S :

L i ters Gallons

Tablespoons

29 . 5 cc

4 oz.

1 1 8. 3 cc

8 oz.

236.7 cc

Teaspoons Bushels Hectol iters

X X X X X X X X X X X

1 .056 0.946 0 .264 3.785 29.563 0.034 236.575 1 4 .797 4 .932 0.352 2 .837

l i q u i d quarts Liters Ga l lo ns liters Cubic centi meters F l u i d o u n ces Cubic centi meters Cubic centi meters Cubic centi meters Hecto l i ters Bushel s

CON V E R S I O N FACTO R S :

W E I G HT

28.3 Grams .454 K i l ograms

1 dry o z .

1 lb.

4 7 3 . 4 cc

1 qt.

O u nces (Avo i r . ) G rams Pounds K i l ograms

X X X X

28.349 0.035 0.454 2.205

Grams Ou nces K i l ograms Po u n ds

Equivalent Chart 3 tsp. = 1 tbsp.

1 6 oz. = 1 l b .

2 tbsp. = 1 /8 c.

1 oz. = 2 tbsp. f a t o r I iqu i d

1 l b . butter = 2 c. o r 4 sticks

4 tbsp. = 1 /4 c .

2 c. f a t = 1 l b .

2 pt. = 1 qt.

4 c . sifted f l o u r = 1 l b .

8 t b s p . = 1 /2 c.

2 c . = 1 pt.

1 qt. = 4 c.

1 6 tbsp. = 1 c .

2 c. sugar = 1 l b .

A F ew G ra i ns = Less than 1 /8 tsp.

5 t b s p . + 1 t s p . = 1 /3 c .

5 / 8 c. = 1 /2 c . + 2 tbsp.

P i n c h i s as m uch as can be taken

1 2 tbsp. = 3/4 c.

7/8 c . = 3/4 c . + 2 tbsp.

between tip of fi nger and th u m b .

4 oz. = 1 /2 c .

2 2/3 c. powdered sugar = 1 l b .

Speck = Less t h a n 1 /8 tsp.

8 oz. = 1 c.

2 2/3 c. brown sugar = 1 l b .

W H E N YOU N E E D A P P R O X I MATE MEAS U R E M E N TS . . .

1 lemon makes 3 tablespoons j u i ce 1 lemon ma kes 1 teaspoon grated peel 1 orange ma kes 1 /3 cup j u i ce 1 orange makes about 2 teaspoons grated peel 1 chopped med i u m o n i o n makes 1 /2 cup p i eces 1 pound unshel l ed wal n uts makes 1 1 /2 to 1 3/4 cups shel l ed

1 po u n d unshel led a l monds makes 3/4 to 1 c u p s h el l ed

1 2 to 14 egg y o l ks make 1 cup 1 pound sh redded American cheese makes 4 cups 1 /4 po u n d crumbled b l ue cheese makes 1 c u p 1 c u p u n w h i pped c r e a m makes 2 c u p s whi pped 4 o unces (1 to 1 1 /4 c u ps ) uncooked macaroni makes 2 1 /4 cups cooked 7 o u nces spaghetti make 4 cups cooked 4 o u n ces (1 1 /2 to 2 cups) uncooked noodles make 2 cups cooked .

8 to 1 0 egg w h i tes make 1 cup MA K E 1 C U P OF F I N E C R U MBS W I T H . . .

28 sa l t i n e crackers 4 s l i ces bread 1 4 square graham crackers 22 van i l l a wafers

Food Preservation / 289

Substitutions W H E N YO U ' R E M I SS I N G AN I N G R E D I E N T . . .

Substitute

1

teaspoon

d r i ed herbs fo r

1

Substitute

1

package ( 2 teaspoons) active

tablespoon fresh herbs.

dry yeast for 1 cake com pressed yeast.

Add 1 /4 teaspoon ba k i ng soda and 1 /2 cup

Add

butterm i l k to equal 1 teaspoon baking pow· der. The butterm i l k w i l l repl ace 1 /2 cup of the l iq u i d i nd icated in the recipe.

butter

or

m a rga r i ne

i nstead

of

1

sq u a re ( 1 o u nce) u nsweetened chocolate.

Make custard w i th 1 whole egg rather than 2

1

tablespoon prepared m ustard

for 1 teaspoon d ry m ustard .

Use 1 /8 teaspoon garlic powder i nstead of 1

Substitute 2 tablespoons of flour for 1 table· spoon of cornstarch to use as a th i ck en i ng

M i x 1 /2 c u p evaporated m i l k with 1 /2 cup (or

i n stant m i nced o n i o n ,

sma l l pressed clove of garlic.

egg y o l k s .

water

tablespoon

Substitute

Use 3 tabl espoons dry cocoa p l u s 1 table· spoon

1

rehyd rated , t o repl ace 1 sma l l fresh o n io n .

agent.

1 cup reco nstituted nonfat d r y

m i l k w i t h 1 tablespoon butter) to replace 1

Mix 1 /2 cup tomato sauce with 1 /2 cup of

cup whole m i l k .

water to make 1 cup tomato j u ice.

M a ke 1 c u p o f sour m i l k b y letting stan d for

Make catsup or ch i l i with

5 m i n utes 1 tabl espoon lemon j u ice o r vine·

sauce plus 1 /2 c u p sugar and 2 tablespoons

gar p l us sweet milk to make 1 cup.

vinegar.

1 l b . 4 oz. or 1 pt. 2 fl o oz.

CAN S I Z E CHART

1 c.

8 oz. can o r jar 1 0 1 /2 oz. can ( p i cn i c can)

1 1 /4 c.

12 oz. can (vacu u m )

1 1 /2 c.

1 4- 1 6 o z . o r N o . 300 can

1 1 /4 c.

1 6- 1 7 oz. can o r jar o r No. 303 can o r j a r

1 c u p tomato

2 c.

2 1 /2 c.

o r N o . 2 can or j a r 1 l b . 1 3 oz. c a n or j a r

3 1 /2 c .

o r N o . 2 1 /2 c a n o r j a r 1 qt. 1 4 f l o o z . or 3 l b . 3 oz .

5 3/4 c.

or 46 oz. can 6 1 /2 to 7 1 /2 lb.

1 2· 1 3 c .

or N o. 1 0 can

SUBSTI TUTIONS 1 square chocolate ( 1 ounce ) = 3 o r 4 tabl espoons cocoa p l u s 1 /2 tabl espoon fat.

1 tablespoon cornstarch (for t h i cken i ng ) = 2 tablespoons flour ( approxi mate l y ) .

1 cup sifted all-purpose flour = 1 cup p l u s 2 tablespoons si fted cake f l o u r .

1 cup s ifted cake flour = 1 cup m i n u s 2 tabl espoons sifted a l l -pu rpose f l o u r .

1 teaspoon baking powder = 1 /4 teaspoon ba k i ng soda plus 1 /2 teaspoon cream o f tarta r.

1 c u p bottled milk = 1 /2 cup evaporated milk p l u s 1 /2 cup water.

1 cup sour milk = 1 cup sweet m i l k i nto which 1 tablespoon vi negar or lemon j u ice has been sti rred ; o r 1 cup b u tter m i l k .

1 c u p sweet milk = 1 c u p sou r m i l k o r butterm i l k p l u s 1 /2 teaspoon ba k i ng sod a .

1 c u p canned toma toes = about 1 1 /3 cups cut·up fre�h tomatoes, s i m mered 1 0 m i nutes.

3/4 cup cracker crumbs = 1 cup bread cru m bs.

1 cup cream, sour, heavy = 1 /3 cup butter and 2/3 cup m i l k i n any sou r milk recipe.

1 cup cream, sour, thin = 3 tablespoons bu tter and 3/4 cup m i l k i n sou r m i l k reci pe.

1 cup molasses = 1 cup honey.

290

Calorie Chart Food Milk, Cream, Cheese

Food Energy (Calories)

Measure

M i l k , f l u i d , whole, 3.5% fat

1 60 90 90 Buttermi l k, f l u i d , cultured, made from skim mil k . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . .

Cheese, Roquefort tYP!l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 oz . . . . . . . . . . . . . . 1 05 Cheese, Cottage, creamed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 oz . . . . . . . . . . . . . 360 Crea m , half and half . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . . 325 Crea m , heavy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . . 840 Custa rd, baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . . 305 Yoghurt, whole m i l k . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 50 .

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. . . . .

. . . . . . . . . 1 cup . . . . . . . . . . . . .

Mi l k, f l u i d , nonfat (skim) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

Eggs (large) Raw

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1 egg

80 110

Scrambled (mi l k and fat) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 egg

Meat, Poultry 90 245 245 330 1 85

Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 sl i .

Beef, lean and fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 o z .

Hamburger, regular

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Steak , broiled, lean and fat Corned beef

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. . . . . . . . . . . . . . . . . . . . . . . . 3 oz.

. . . . . . . . . . . . . . . . . . . . . . . . 3 oz. . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz. .

Chicken, cooked:

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz . . . . . . . . . . . . . . 1 1 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3 oz . . . . . . . . . . . . .

1 55 Chicken, potpie, baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 oz . . . . . . . . . . . . . . 535 Lamb chop, thick with bone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.8 oz . . . . . . . . . . . . . 400 La mb, lean and fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz . . . . . . . . . . . . . . 235 Liver, beef, fried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 o z . . . . . . . . . . . . . . 1 30 Ham, l ight cure, lean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz . . . . . . . . . . . . . . 245 Ham, boiled, sl iced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 oz . . . . . . . . . . . . . . 1 35 Pork roast, lean and fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz . . . • . . . . . . . . . . 31 0 Frankfurter, h eated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 oz . . . . . . . . . . . . . . 1 70 Veal cutlet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz . . . . . . . . . . . . . . 1 85 230 Veal roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 o z .

Flesh o n l y , broiled

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With bone, 1 /2 breast , fried

Fish Bl uefish, ba ked with fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz .

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3 oz. . . . . . . . . . . . . .

Crab meat, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz. . . . . . . . . . . . . .

Clams, raw, meat only

Oysters, raw, meat

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1 cup . . . . . . . . . . . . .

Sa l mo n , pin k, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz .

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Shrimp, canned, meat

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3 oz .

Swordfish , broiled with butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz .

Tuna, canned in o i l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 oz . .

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. .

1 35 65 85 1 60 1 20 1 00 1 50 1 70

Nuts 850 785 Peanuts, roasted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 840 Pecans, halves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 740 Wa l n uts, black or native, chopped . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 790 Almonds, shel led, whole

Cashew n uts, roasted

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

. . . . . . . . . 1 cup . . . . . . . . . . . . .

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

. . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

291

CALO R I E CHART Vegetables & Products . . . . . . . . . . . . .

10

Asparagus, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

45

Aspa ragus, cooked, spears

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 sp.

Beans, l i ma, i mmature, coo ked

. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 90

Beans, snap, green, cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

30

Beans, snap, canned, green . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

45

Beans, snap, yel l ow o r wax

30

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

Beans, sprouted m u n g , cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

35

Beets, coo ked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 beets

. . . . . . . . . . .

30

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 stal k . . . . . . . . . . . .

45

Broccol i , cooked

Brussels sprouts, cooked

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

55

Cabbage, raw, shredded . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

15

Cabbage, cooked

30

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . .

20

Carrots, cooked, diced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

45

Ca u l iflower, cooked, f l ower buds . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

25

Carrots, raw, 5% by 1 i n .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 sta l k . . . . . . . . . . . .

Celery, raw, sta l k , large

Corn, cooked, 5 by 1 %-i n . ear

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 ear . . . . . . . . . . . . .

5 70

Corn, ca nned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 70 Cucumbers, raw, pared . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0 oz . . . . . . . . . . . . .

30

Lettuce, Boston type . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 head . . . . . . . . . . . .

30

Mushrooms, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

40

Onions, mature, raw, 2% i n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . .

40

Peas, green, cooked

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 1 5

Peas, green, canned

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 65 90

Potatoes, medi u m , baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

. . . . . . . . . . . . . . . .

Potatoes, medi u m , boiled i n skin . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

. . . . . . . . . . . . . . . . 1 05

Potatoes, mashed, m i l k added Potato c h i ps , med i u m

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 25

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0 c h i ps

. . . . . . . . . . 115

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

45

Spinach, cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

40

Squash , summer, diced, cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

30

Sauerkraut, canned

Squas h , winter, baked, mashed

. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 30

Sweet potatoes, baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . . 1 55 Sweet potatoes,"candied, 3% by 2}i, in . . . . . . . . . . . . . . . . . . . . . . . . 1

.

.

.

.

.

.

. . . . . . . . . . 295

To matoes, raw, m e d i u m . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . .

40

Tomato catsup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp. . . . . . . . . . . . .

15

Tomato j u ice, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

45

Fruits and F ruit Products Apples, medi u m , raw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . .

70

Apple juice, bottled or canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 20 Applesauce, canned, swaetened . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . . 230 Bananas, raw, 6 by 1 % i n .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . . 1 00

BI ueberries, raw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . .

Cantaloupe, raw, med i u m

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . % melon

Cranberry sauce, sweetened, canned

85

. . . . . . . . . . . 60

. . . . . . . . . . . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . . 405

Grapefruit, raw, med i u m , white . . . . . . . . . . . . . . . . . . . . . . . . . . . . % . . . . . . . . . . . . . . . .

45

Grapefruit j uice, canned, unsweetened . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . "

1 00

Grapes, raw, American type . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

65

Grapejuice, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 c u p . . . . . . . . . . . . . 1 65 Le mons, raw, med i u m

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

. . . . . . . .

20

Lemon j u ice, fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

60

Lime j u i ce , fresh

65

.

.

.

.

.

.

.

.

.

.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

Oranges, raw, 2 5/8·i n . diam .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Orange j u i ce , frozen, undil uted

.

.

.

.

.

.

.

.

. . . . . . . .

Peach es, raw, who l e , med i u m . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . .

Peaches, canned, halves or sliced

65

. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 can . . . . . . . . . . . . . 360 35

. . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 200

Pears, raw, 3 by 2% in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . . 1 00 Pineapple, ca nned, s l i ced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Large s l i . . . . . . . . . . .

90

Pl ums, raw, 2·i n . diam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

25

Prune juice , canned

. . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 200

RaiSins, seedless, pkged . , % oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 pkg.

.

.

.

•

.

.

.

.

.

.

.

.

40

292

CALO R I E CHART Strawberries, raw, capped Watermelon, raw

. . . . . . . . . . . . . . . . . . . . . . . . . . . ' . . . . . 1 cup . . . . . . . . . . . . .

55

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 wedge . . . . . . . . . . . 1 1 5

Grain Products Bage l , egg, 3-i n . diam.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . . 1 65

Biscuits, baking powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . . 1 05 Bran fla kes (40 % bran) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 05 Bread, cracked wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 loaf

. . . . . . . . . . . . 1 1 90

Bread, enriched, French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 loaf

. . . . . . . . . . . . 1 31 5

Bread, enriched , Italian

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 loaf

. . , . . . . . . . . . 1 250

Bread, raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 loaf

. . . . . . . . . . . . 1 1 90

Bread , America n , rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 loaf

. . . . . . . . . . . . 1 1 00

Bread, white, enri ched . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 loaf

. . . . . . . . . . . . 1 225

Cake, Angel Food

.

.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . l cake . . . . . . . . . . . . 1 645

Cupcakes, sma l l , choc. icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cake . . . . . . . . . . . . 1 30 Cake, Boston cream pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 piece

. . . . . . . . . . . 210

Ca ke, pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 loaf

. . . . . . . . . . . . 2430

Crackers, saltines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 . . . . . . . . . . . . . . . .

50

Danish Pastry, round piece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . . . . . . . 275 Doughnuts, cake type

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

. . . . . . . . . . . . . . . . 1 25

Macaroni, enriched, cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 90 Noodles, enriched

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 200

Oatmeal , or rolled oats, cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 30 Pie, apple, 1 /7 of 9-in. pie

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 sector . . . . . . . . . . . 350

Pie, custard, 1 /7 of 9-i n . pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 sector . . . . . . . . . . . 285 Pie, lemon meringue, 1 /7 of 9-i n . pie . . . . . . . . . . . . . . . . . . . . . . . . 1 sector . . . . . . . . . . . 305 Pie, mince, 1 /7 of 9-in. pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 sector . . . . . . . . . . . 365 Pie, pumpki n , 1 /7 of 9-i n . pie

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 sector . . . . . . . . . . . 275

Pi z za , cheese, 1 /8 of 1 4-i n . diam . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 sector . . . . . . . . . . . 1 85 Popcorn, plain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . ,

25

Ro lls, home recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 roll . . . . . . . . . . . . . 1 20 Spaghetti , enriched, cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 55

Fats, Oils Butter, regular . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . y, c u p . . . . . . . . . . . . 81 0 Lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 850 Vegetable fats

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 770

Margarine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . y, cup Salad Dressing, French, regular Salad dressing, mayonnaise

. . . . . . . . . . . . 81 5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp. . . . . . . . . . . . .

65

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp . . . . . . . . . . . . . 1 00

Salad dressi ng, 1 ,000 island . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp. . . . . . . . . . . . .

80

Sugars, Sweets Candy , m i l k chocolate, sweetened . . . . . . . . . . . . . . . . . . . . . . . . . . 1 oz . . . . . . . . . . . . . . 1 45 Candy , plain fudge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 oz.

Chocolate syrup, fudge type

. . . . . . . . . . . . . 115

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 oz . . . . . . . . . . . . . . 1 25

Honey, stra i ned or extracted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp. . . . . . . . . . . . .

65

Je l l ies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp. . . . . . . . . . . . .

50

Sugar, brown

.

.

.

.

.

.

.

.

. . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . 1 cup . . . . . . . . . . . . . 820

Sugar, granulated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 7 7 0

Miscellaneous Barbecue sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 230 Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 oz. . . . . . . . . . . . . 1 50 Alcoholic beverage, 86-proof . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Y, f l . oz . . . . . . . . . . . 1 05 Cola-type beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 fl . oz . . . . . . . . . . . 1 45 Ginger ale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 f l . oz . . . . . . . . . . . 1 1 5 So u p , cream of chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 80 Soup, tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 75 Beans with pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . 1 70 Clam chowder

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . .

Source: Home and Garden Bulletin No. 7 2 , U.S. Department of Agriculture

80

Index APPETIZE RS antipasto, dieter's, 236 cheese bal l , pecan, 22 ch iii con queso, 1 5 dip, Gerry 's, 23 gougere, 1 6 nuggets, 1 2 pleasers, 22 puffs, 22 stuffed celery cottage cheese, 22 cream cheese, 2 2 dill weed d i p , 23 seafood cl ams, stuffed, 24 sal mon, sweet and sour, 24 tuna teasers, 24 vegetable artich oke fritata, 22 m ushrooms royale, 23 sauerkraut balls, 23 APP L E apple pan dowdy, 1 97 brown Betty, 1 97 dried apple sauce, 1 21 dumpl ings, old-fash ioned, 1 98 fried , 1 21 spiced, 1 21 yankee apple J ohn, 1 98 Apricot cobbler, delicious, 1 98 dessert jell y , 242 Banana Fritters, 200 Batter beer, for fish or onion rings, 89 fish , 90 BEEF barbecue, 226 brisket New England dinner, J ane Muskie 's, 1 2 pot of beef and vegetables, 6 0 canned, 282 chili Arizona, 9 Mexican, 63 Texas, 1 7 corned, 283 glazed, and vegetable platter, 54 Cornish pasties, 59 crabby, 56

dried beef casserole, 54 Dutch dinner casserole, 57 ground beef, see Ground Beef haggis, Grandmother Frasier's, 9 h am l oaf, Beverl y 's, 60 liver fricassee, 54 rice pie, 54 roasts ch uck roast, Caj u n , 1 09 J oan 's, 56 pot roast deluxe, 55 harvest, 55 spiced, 55 , rollamopes, 57 rolls, 65 sauerbraten, 56 shanks crosscuts jardiniere, 5 8 P i rate House beef, 5 5 steak country-fried , 8 round steak meat roll stew, 1 6 onion-smothered, Danish, 56 pepper steak, delicious, 56 stuffed, 57 sum mer sausage, 284 sweet-sou r, 59 BEVE RAGES coffee for one hundred, 229 grape j uice, 259 lemonade basic, 239 pink, 239 whey , 1 6 7 maple m i l k, New England, 1 66 punch cider, 1 66 cranberry, 239 fruit, 1 66 Beverly 's, 229 party, 230, 239 pineapple, teahouse , 230 rh u barb-lemonade, 1 66 wedding delicious, 230 Fl orida, 1 66 pink, 229 rhubarb nectar, 1 66 sparkling Burgundy , m oc k,,239

294 / I ndex

summer d ri n k, refresh ing, 1 66 switchel, 1 66 tomato j u i ce, canned easy, 259 special , 259

BISCUITS

angel , 1 34 blueberry curry , 1 35 buttermil k, 1 3 5 depression, 1 35 master m ix, 1 3 5 potato, 1 35 raised, Grandma Welles', 229 ranch, 1 35 supper special , jitney , 229 Blackberry Dumplings, 1 98 B l ueberry creme bleu, 1 99 rolypol y , 1 99 B R EADS anadama, 1 28 biscuits, see Biscuits Bohemian, 1 30 braid , 1 29 buns, see B uns colonial, 1 29 corn bread, see Corn B read cornmeal yeast bread, 1 37 dilly, 1 3 1 easy-to-make, 1 28 French crusty, 1 3 1 grandmother's, 1 3 1 pizza-style, 1 3 1 graham easy , 1 33 old-fashioned, 1 3 3 mother's, 1 28 muffins, see Muffins oatmeal batter, 1 32 easy, 1 33 old-fash ioned, 1 3 2 popovers, 1 40 pop-up, delicious, 1 29 ranch l oaf, 1 34 rye Norwegian, 1 3 0 prizewinning, Fl orence's, 1 30 Sally Lunn, 1 3 2 sourdough , 1 32 white blue ribbon, 1 28 yeast, Estell e 's, 1 29 whole wheat, old-English, 1 30 B u ns cocktail , 1 4 1 rusks, 1 42 B UTT E RS

apple spiced, 250 sweet, 250 yam, Louisiana, 250

CAKES angel food ch ocolate, 1 73 pink, 1 73 prizewin ning, 1 73 yell ow, 1 1 special, 1 73 apple bottoms-u p, 1 74 fresh, 1 73 banana, Mississippi, 1 3 bicenten nial , 1 75 black walnut, 1 75 blueberry, Maine, 1 80 Brazil nut sensation, 1 76 carrot and pineapple, 1 76 food for the gods, 1 7 1 cheesecake, see Cheesecakes ch iffon, two-egg, 1 86 ch ocol ate, 1 4 candy, Sunday, 1 7 7 diabetic, 240 fudge beer and sauerkraut, 1 70 Maramor, l 7 7 red velvet, 1 76 sour cream, easy, 1 76 coconut crust, 1 77 Congress, 1 7 1 cornstarch , 1 81 cranberry c l oud, 1 78 cupcakes, orange, 241 eastern, 1 79 egg yol k, Aunt lola's, 1 75 fruitcake Ch ristmas, Mathis family, 1 8 hol iday, 1 78 Martha Washington, 1 78 white, 1 79 hic kory nut, 1 7 1 honey, 1 79 jam, 1 2 jelly rolls chocolate, 1 84 sponge, 240 Grandmother Smith 's, 1 84 prize, 1 84 Lady Baltimore, 1 80 l ane, 1 72 lemon cheese, and fil l ing, 1 80 marmalade, sunshine, 241 meringue, brown, 1 75 mincemeat, 1 70 one-egg, Aunt Kate'S, 1 74 orange dream, 1 81 wedding, 1 8 1 patriotic, 1 82 peanut rolls, 1 82 pineapple del icious, i 82 upside-down , 1 82

Index / 295

poppy seed tea cake, 1 85 torte, lem on-orange, 1 86 pork, h u n dred-year old, 1 79 pound cold oven, 1 7 eigh teen eighty-four, 1 83 0I d-fash ioned, 1 83 prune, 1 85 raised, quick, 1 84 raisin and orange, 1 83 rh u barb, 1 83 savarin, 1 82 sour cream-cherry-nut, 1 84 spice mil kless-eggless-butterless, 1 72 temptation, 1 86 sponge butter, old-time, 1 7 1 d iabetic, 241 stack, ol d-fashioned, 1 80 Wash ington, 1 85 watermelon rind pickle, sweet, 1 7 1 wintergreen candy, 1 86 Cal orie Chart, 290 CAN D I ES brittle al mond, buttery, 1 67 peanut, 1 6, 1 68 caramels, n u t, 1 68 divinity, 1 67 fru i t and n ut, 240 d ried , 240 fudge, New Deal , 1 6 8 mashed potato, 1 6 7 mints, m olded, 1 6 8 pen uche candied wal nuts, 1 69 never-fail , 1 69 pralines, hickory n u t, 1 68 seafoam , 1 69 taffy , m 01 asses, 1 68 vinegar, 1 69 CATS UP grape, 260 tomato, 247 h ot and sweet, 260 uncooked, refrigerated, 261 CH EESE and corn casserole, 1 06 and m acaron i baked, special , 1 23 for sixteen, 1 22 jiffy, 1 22 super, 1 22 casserole, 1 1 8 homemade, 1 1 8 onion pie, 1 1 0 quiche Lorraine, 1 1 8 Till amook l oaf, 1 25 Welsh rarebit, 1 1 8

woodch uck, 1 05 CH EESECA K ES al mond, 1 87 cherry, 1 87 favorite, 1 87 orange-cranberry, 1 88 refrigerator, 242 W i l liam Pen n 's, 1 88 C H E RRY brandied, 258 cobbler, quick, 200 pickl ed, 263 tarts, 245 CHICKEN a l a king, 228 a la reine, 77 and dressing supper pie, 76 and dumplings, 76 and n oodles casserole, 80 homemade, 79 parslied, with ch icken an d h am sauce, 79 sherried, 80 beef and vegetables, 60 breasts Basque, 1 1 medley, 76 roll-ups, 7 7 with grapes, 1 4 cu rried easy, 82 I ndian, 82 delicious casserole, 82 drumsticks, stuffed, 83 easy casserole, 7 8 fricassee, 76 herb, oven-fried , 80 Ital ian-barbecued, 82 l ivers and m ush rooms, sauteed, 79 l oaves Aunt Margaret's, 84 party, 82 M urie l , 1 3 mush room casserol e, 76, 80 orange-glazed, and rice, 82 pie, creamy, 80 polenta, 77 roly-pol y , 77 ruby red grapefruit, 8 salad, baked, 1 8 scalloped differen t, 83 for a crowd, 228 with giblet dressing, 228 souffle, 78 spaghetti , 78 stew, 77 strata, 78 sweet and sour, 84 tamales, 227 tarragon, 83

296 / lndex

Chili Sauce chili club, 261 mother's, 261 prizewinning, 261 Chocolate Bavarian, 242 Chutney apple, 262 au tumn, grandma's, 262 COF F E E CAKES bl ueberry buckle, 1 44 breakfast, 237 cinnamon, 1 44 crumb kuchen, 1 44 date, q u ick, 1 44 old timey, 1 44 sour cream, 1 45 tea ring, 1 45 yum-yu m , 1 45 CONSE RVES cantaloupe, 251 grape deluxe, 251 fudge, 252 peach nut, 251 prune, 252 rh ubarb, 252 yam-apricot, 251 COO K I ES al mond spice, 1 92 Amish, 1 90 applesauce, 243 brownies banana, 1 88 bars, 230 chocol ate-walnut, 243 del icious, 1 89 frosted, 1 89 carrot, 1 90 cherry d rop, 1 89 Ch ristmas rocks, 1 90 cinnamon, 243 coconut d rops, 1 90 currant, 1 94 date and nut kisses, 1 9 1 drop cakes, 231 grandma's, 1 8 Grandma's Slack's, 1 9 1 farmhouse, 1 93 ginger icebox, 1 93 puffs, 1 9 1 special , 2 3 1 gingersnaps Green Mountain, 1 93 raisin, country, 1 94 griddle, 1 94 J oe F roggers, 1 94 lemon, 243 crackers, 1 94 squares, l uscious, 1 89

Libby 's, 231 m incemeat, 1 9 1 mol asses boiled, 1 90 ol d-fashioned, 1 95 Nurnberg lebkuchen, 1 95 oatmeal , Mrs. Fox 's, 1 92 orange refrigerator, 243 soft, 1 92 peanut, 244 peanut butter strips, chewy , 1 89 persimmon, 1 92 raspberry jam squares, 1 90 sand tarts, different, 230 sesame wafers, 244 smackeroons, 244 sour cream, Grammy Lowd 's, 1 93 sugar party, 2 3 1 rolled, old-fashi oned, 1 95 sugarless, 1 9 1 sunflower seed, 1 92 CO R N B READ blueberry , 1 3 8 breadsticks, 1 36 cakes, 1 3 7 crackl i n ' bread, 1 36 Indian h oecakes, 1 36 jalapeno, 1 36 muffins easy, 1 3 7 old-fashioned, 1 3 7 old-fashioned, 1 3 8 perfect, 1 39 spoon bread, 1 38 sticks, crispy , 1 36 Cornmeal M ush grandmother's, 1 1 8 ol d-fashioned, 1 1 9 Cream Puffs, 205 Cupcakes, orange, 241 CUSTARDS baked, ol d-fashioned, 220 boiled, 2 1 9 Charl otte, 2 1 9 maple, 2 1 9 Dates, spiced stuffed , 260 DOUG H N UTS cake, 1 46 chocolate, 1 46 crullers, 1 46 easy-do, 1 47 jelly, old-fashioned, 1 47 potato, raised, 1 46 sour dough, 1 4 8 spicy, 1 48 raised, 1 4 7 tea, 1 46 D RESS I NGS and chicken supper pie, 76 and tuna, baked, 93

Index / 297

corn bread, 1 1 9 giblet, 7 8 grandmother's, 1 1 9 Duck Peking, 1 0 roast stuffed, 84 DUMPL I NG S a n d chicken, 76 and dried apples, 70 apple, old-fashioned , 1 98 blackberry, 1 98 Danish , 1 1 9 drop quic k, 1 20 egg, 1 1 9 molasses, 1 57 onion, 1 20 potpie, boiled, 1 1 8 w i th beef stew, 5 7 yeast, 1 4 EGGS baked, with mashed potatoes, 1 20 Benedict, 1 20 creamed, on toast, 1 20 omelet, salt pork, 1 21 prosciutto souffle, 1 20 scalloped , 1 21 Equivalent Chart, 288 FISH and fresh asparagus bake, 90 balls, 91 brook trout, broiled, 89 haddock a la rarebit, 91 hal ibut fish balls, 9 1 i n tarragon butter sauce, 9 0 loaf, 90 pickled , 284 salmon and macaroni pie, 92 and spaghetti casserole, 92 fish balls, 9 1 l oaves easy, 92 p i n k, 92 slices, baked, 92 with peas, 9 2 stuffed, d i l l -flavored, 9 1 tuna and dressing, baked, 93 chow mein, 93 macaroni and cheese green peppers, 94 pie with cheese roll crust, 93 potpie, 93 stuffed peppers, 1 1 0 wh i tefish, stuffed, 9 1 Frankfurters and cabbage casserole, 7 2 macaroni casserole, 7 3 Frogs' Legs Saute, 94 F ROSTING caramel , quick, 1 70 coconut cake, 1 69 creamy, 240 •

lemon cake, 1 69 maple, 1 70 strawberry fluff, 1 70 white, never-fail fluffy , 1 70 Gelatin Desserts Foundation Recipe, 242 Gingerbread bl ueberry, 1 49 great grandmother's, 1 48 Mary Ball Washington, 1 4 9 Granola, 1 1 Grapefruit Rind, candied, 259 Grapes, spiced, 260 Grits, hominy, 1 22 G RO UN D B E E F and noodles, 226 d inner, 66 beefsaka, 59 cheese bake, 66 ch i l i , Okl ahoma, 63 goul ash, easy, 1 5 I talian delight, 64 l asagna, 59 Jenny's, 66 l oaves, 1 8 easy, 63 gourmet, 64 ham, 227 h arvest, 60 never-fail , 227 sweet and sour, 60 zesty, 64 meatballs and spaghetti, 1 1 curry, 64 herbed, with spaghetti, 65 in barbecue sauce, 64 spaghetti, old-time, 65 Swedish , 65 patties, baked, 6 7 ravioli homemade, 62 mock, 66 rice casserole, 6 7 skillet dinner, J apanese, 63 spaghetti sauce, m ama's, 1 5 stuffed green peppers, 1 1 0 zucchi n i skillet, 63 HAM apples and dumplings, 7 0 cal ico casserole, 227 country-cured, baked, 1 0 l oaves beef, Beverly 's, 60 del icious, 1 5 glazed , 70 l i ttle, 227 pineapple, 7 0 mountains, 7 0 noodle-i:hicken casserole, 80 parslied noodles with chicken and ham sauce, 79 potpie, 7 0 prosci utto souffle, 1 20

298 / Index

scrambled, 7 1 southern Maryland-stuffed, 7 1 stuffed peppers, 1 1 0 H oney clover, 252 quince, 252 tomato, 252 I C E CREAM D ESSE RTS cantaloupe a la mode with blueberry sauce, 1 96 ice c ream fruit, 1 95 low-calorie, 244 maple sy rup , 1 97 van i l l a French, 1 96 old-fash ioned, 1 96 peach a l a m ode with caramel-butter sauce, 1 96 pineapple a l a mode with strawberry­ almond topping, 1 96 Ici ng, see Frosting J AMS berry, 253 bl ueberry, spiced, 254 citron, 252 cucumber, 253 grape, 253 heavenly, 254 peach , 253 spiced , 255 rhubarb golden, 254 Indiana, 254 orange, 254 pineapple, 254 strawberry, 254 strawberry cherry, 255 no-cook, quick and easy, 253 tomato, c l ove, 256 J E L L I ES apple, fresh, 255 Burgundy wine, 255 cherry, sour, 257 cranberry, 253 diabetic, 247 grape, 256 sage, 256 sugarless, 247 J elly Roils, see Cakes LAMB l e g o f lamb, roast, 6 7 mutton chops a n d stoved potatoes, 67 souffle, 68 stew, see Stews with scalloped vegetables, 68 Lemon Trifle, 2 1 3 M ACARO N I and cheese baked, special, 1 23 del icious, 226

for fifty , 226 for sixteen, 1 22 green peppers, 94 j i ffy, 1 22 super, 1 22 and fish pie, 92 fran ks casserole, 73 ring of plenty, 1 23 Spanish casserole, 1 24 Manicotti, 1 23 MARMALADES apricot-p ineapple, 257 carrot, 257 peach , 25 7 pear, 2 5 7 zucch i n i , 257 Marshmall ows, grandma's, 1 6 7 Metric Conversion Chart, 288 M I NCEM EAT easy, 262 green tomato, 262 old-fash ioned , 263 venison brandied , 263 del icious, 263 MUFF INS apple, 2 3 7 Neal ie's, 1 58 blueberry c rumpets, 1 59 corn bread, see Corn Bread English bl ueberry, 1 40 sourdough , 1 39 ginger buns, 1 5 8 marmalade drops, 1 58 m ix that keeps in refrigerator, 1 39 rye, 1 3 9 strawberry shortcake, 1 57 NOO D L ES and beef, 226 and sherried chicken, 80 ch icken casserole mush room, 80 egg n oodles with poppy seed, 1 24 ground beef dinner, 66 homemade an d chicken, 79 easy, 1 25 German , 1 24 old-fash i oned, 1 24 Hungarian casserole, 99 l asagna, 59 Jenny's, 66 parsl ied, with chicken and ham sauce, 7 9 PANCA K E S aebleskiver, Danish, 1 59 Bohemian, 1 62 buckwheat, 1 62 cornmeal, 1 63 Finnish, 1 62 huckleberry, 1 62 Norwegian, 1 62 raised, 1 6 2

Index / 299

Scotch , 1 63 u n usual, 1 63 Partridges w ith Cabbage, 84 Pasties Cornish , 59 ground meat, 73 P E ACH cobbler, grandmother's, 200 pickled, 265 spiced golden, 259 m other's, 260 Pears, ch ipped, 250 PICKLES aristocratic, 266 banana, 266 beet, best-ever, 266 bread and butter, 266 by the quart, 273 cucumber-cinnamon rings, 267 dill clear, 273 kosher, 267 eight-day, 268 fruit, sweet, 264 icicle, 268 l iberty, 274 l ime, 274 mil lion doll ar, 268 mixed , 273 mustard sticks, 273 ripe cucu m ber, 274 saccharin horseradish , 274 m ustard, 2 74 sl ices, crisp, 267 sweet chips, easy, 267 fourteen-day, 268 in a c rock, 274 watermelon rind, 1 9, 264 zucch ini, 275 Pie Pastry dieter's, 245 egg yolk, 205 old-fash i oned, 205 P I ES apple, 245 custard, with l o-cal shell , 234 d iabetic, 247 flat, New York state, 8 m i ncemeat, 207 01 d-fash ioned, 206 prizewinning, 206 applesauce-pumpkin, 234 apricot apricream, 208 glace, 245 back to nature, 206 banana cream, 245 bl ueberry apricot, 206

banana, 206 Brandt, 209 buttermil k, 209 butterscotch delicious, 209 meringue, 2 1 0 cherry berry-peach , 2 1 4 delicious, 2 1 1 chess lemon, 2 1 2 pies, 2 1 0 chocolate black bottom, 2 1 0 French sil k, 1 7 fudge, 2 1 0 German, 2 1 0 coconut custard, 246 impossible, 2 1 1 macaroon, 2 1 2 cottage cheese, 209 cream, ol d-fashioned , 2 1 4 custard, Calvin Cool idge 's, 209 fruit, spring, 21 7 gelatin dessert, 242 green tomato, 21 2 lemon chess, 2 1 2 chiffon l ight, 245 tangy, 246 0Id-fashioned , 23 1 sponge, 2 1 2 tangy, 2 1 3 oatmeal , 2 1 2 orange, 2 1 4 peach , 2 1 4 pear crumble, 2 1 4 pecan, 21 5 pumpkin, 247 American, 2 1 5 mapl e, 2 1 5 raisin, 21 6 raisin, 21 6 rhubarb, 2 1 6 schnitz, 207 shoofly, Pennsylvania Dutch , 1 6 strawberry, fresh , 2 1 2 surprise, 21 7 sweet potato, 2 1 7 vinegar, 2 1 7 walnut, 2 1 7 Pigeon, roast, 84 Pineapple casserole, 1 21 crusty, baked, 1 7 scali oped , 1 22 Polish Sausage Stewed in Red Cabbage, 73 Popcorn balls, Aunt J essie's, 1 67 cake, 1 6 8

300 ! Index

PO RK ch ili, Mexican, 63 chops and potato scall op, 69 baked with rice, 68 with stuffing, 69 barbecued, 68 broiled, with crab apples, 69 potato casserole, easy, 69 tomato casserole, 70 Cornish pasties, 59 curing h ome-killed hams, 283 ham, see Ham head cheese, 283 l oaves beef, Beverl y 's, 60 glazed, 7 0 pineapple, 70 pigs' feet, soused, 283 salt pork omelet, 1 21 sausage and yam skillet, 7 1 beefsaka, 59 corn custard, 72 homemade Treda's, 284 Vermont, 283 lasagna, 59 meat l oaf, sweet and sour, 60 mock turkey, 72 toad-in-the-h ole, 7 2 spaghetti sauce, mama's, 1 5 spareribs Island-style, 7 2 sweet a n d sour, 72 tamale pie, 60 tenderl oin, roast, 71 P R ES E RVES elderberries, preserved , 258 ginger-pear, 258 ground�herry, 258 strawberry Maxine's, 258 old-fashioned, 258 tomato figs, 258 Prune pickled, 265 whip, 241 P U D D I NGS apple, 21 8 basic m ix, 2 1 8 bread chocolate, 2 1 7 raisin, 2 1 8 caramel ized, 21 9 cherry, with sauce, 2 1 8 h uckleberry, 220 Indian, 220 marmalade, 1 4 orange, 220 peach-topped, 220

persimmon, 220 pl u m , 221 rice, old-fashioned, 2 1 9 snow, with custard sauce, 221 suet, 1 0 Yorksh ire, 1 25 Pumpkin , preserved, 287 Quantities Chart, 224 Rabbit, stewed, 6 1 Raspberry shortcake, 200 walnut torte, 200 REL ISH ES beet, 277 cal ico, 275 coleslaw, tangy, 280 corn easy, 276 fresh , 276 pi oneer, 276 tasty, 277 cranberry-orange, 44, 235 end of season, 2 7 7 harlequin sauce, 279 kraut, 4 7 pepper, 2 7 9 rh ubarb, 279 special, J a n 's, 278 squash, sweet, 280 tomato green fami l y , 2 7 7 I ndia, 278 overnight, 278 piccal i l l i , 2 7 7 tangy, 278 pepper, 281 spicy, 280 uncooked , 281 tangy, 280 vegetable, no-cook, 278 zucchini, 2 8 1 Rhubarb baked, Shi rley 's, 205 roll , fresh , 205 steamed, 1 2 1 RICE a l a Keith , 1 25 green, 1 25 Milanese, 1 25 pilaf extraordinaire , 1 24 Tillamook loaf, 1 25 wild rice casserole, 1 4 ROL LS basic dough, 238 butter buns, Cape Cod, 1 61 butterhorn Kansas, 1 42 Theresa's, 1 43 buttermil k, 1 40 cinnamon, 1 58, 1 60 cl overleaf, 1 40

Index / 301

co ttage ch eese, 1 4 1 crust o n tu na pie, 93 d inner, crescent, 1 4 1 favorite, 8 featherbeds, 1 4 1 Norwegian kringle, 1 59 oatmeal , 1 40 orange-filled, 1 58 pan, yeast, 1 40 Parker House, 1 42 raisin-cinnamon, 238 refrigerator family, 1 42 rich, 1 43 sticky buns pineapple, 239 traditional, 1 59 Swedish buller, 1 43 sweet, 239 tea, Dolly Madison, 1 4 2 whole wheat, 1 43 SALAD D R E SS I NGS celery seed, 50 cooked, 235 easy, 50 for coleslaw, 49 for tossed salad, 50 French, 5 1 creamy, l ow-calorie, 234 fruit salad, 5 0 d i abetic, 235 Mabel's, 224 mayonnaise, 50 potato, 50 sour c ream, 51 sweet and sou r, 5 1 tangy, 5 1 TWA, 5 1 without o i l , 50 SALADS antipasto, 45 beef corned beef, 40 tostado, 40 ch i c ken curried, 40 easy, 40 cottage cheese, 40 egg avocado, 41 red beet, 41 fruit apple cider, 235 fresh, 1 8 salad bowl, 4 1 avocado, 4 1 blueberry, supreme, 42 cherry c ream, 43 Christmas, 42 cranberry frozen, 42 stiff, 43

Waldorf, 42 molded, 236 no-sugar, 236 pineapple and cheese, 4 1 red-white and blue, 4 2 strawberry, frozen, 4 2 rice, festive, 4 1 seafood crab, 44 l obster-potato, 44 salmon delicious, 45 mousse, 44 sh rimp , 44 tuna, Chinese, 44 vegetable asparagus-fish, 40 bean green bean, 225 m ixed , 4 5 navy bean, 45 cabbage coleslaw creamy, 2 25 frozen , 45 marinated , 2 26 New England, 46 twelve-hour, 46 Phoebe's , 46 with cream dressing, 46 carrots, marinated, 47 quantity, 226 celery-green pepper, congealed, 46 cucumber Danish , 4 7 fresh , 4 7 sour cream, 46 green pea, 4 7 p otato delicious, 2 25 D utch , 48 for d inner, 48 German, hot, 47 wedding cake , 225 spinach bl ue cheese m ol d , 48 fresh , 4 8 with h ot bacon dressing, 48 spring, jellied, 235 tomato herbed, 48 jelly, 49 seafood-stuffed, 49 zucch i n i , 49 Sandwich Spreads Amish, 282 cheese, golden, 23 0Id-fashioned , 282 SAUCES barbecue, 224 ch i l i , see Chili Sauce chocolate, 236 cranberry, 259

302 / I ndex

gravy ch icken, 3 7 m i l k, 3 7 hol l andaise, 3 2 lemon, 236 Edna's, 3 2 family, 32 luscious, 3 2 m ustard creamy, 3 7 French , 3 7 Pennsylvania D utch , 3 7 seafood cocktail, tangy, 236 spaghetti, mama's, 1 5 tartar, extraordinaire, 3 7 wh ite, basic, 32 Se m i-Freddo, 1 2 S H E LLF ISH clam casserole corn, 88 easy, 88 family, 88 fritters, 88 Pism o cl ams on the h alf shell , 88 scalloped, 88 crab and shrimp, baked, 88 cakes, Maryland, 89 casserole, 9 tasty, 89 deviled, 89 in shell, baked, 1 7 l obster a la grange, 94 shortcake, 94 sh rimp pie, 95 oyster Rockefel ler, 95 scalloped , 95 with scalloped corn, 1 05 w i th veal, 73 shrimp and baked crab, 88 casserole, 95 creole, 8 de J onghe, 95 lobster pie, 95 remoulade, 1 2 S h erbet Neapolitan, 1 97 orange-pi neapple, 244 rhubarb, 1 97 S OUPS amber, 26 ch icken corn, 25 noodle, 26 chowder clam, New Engl and, 3 1 corn and potato, 25

and tomato, 26 fish , 3 0 onion, 1 1 0 potato, 28 q uahaug, Rhode l�and, 3 1 veniso n , 3 1 curry, 1 6 fish Norwegian, 3 0 sal mon, 2 9 h a m and potato, 2 7 macaron i-chicken, quick, 2 8 m i l k riffles, 27 oatmeal, 2 7 pu mpki n , 2 9 rivvel , 29 squirrel, 3 2 vegetable asparagus, supreme, 25 bean, 25 cabbage, 25 canned , 286 eggpl an t, 29 gazpach o Andaluz, 28 lenti l , 29 old-fash i oned , 27 onion, French creamy, 24 potato, 1 4 Bill 's, 27 brown flower, 28 coun try, Mrs. Randall 's, 26 spl i t pea, Andersen's, 24 tomato, cream of, 224 wiener, 32 SPAG H ETTI and meatballs, 1 1 and sal mon casserole, 92 chicken, 78 with herbed meatballs, 65 Squirrel Potpie, 61 STEWS beef baked, easy, S 8 family, 5 7 sweet a n d sour, 5 8 w i th du mplings, 5 7 boatman's, Portuguese, 3 0 Irish , 1 9, 68 oyster, 3 1 rabbit, 6 1 venison, 228 ST RAWB E R RY shortcake add-a-Iayer, 1 78 custard, foamy , 208 sponge, 242 Stuffings, see Dressings Substitutions, 289 SW EET B READS apple cinnamon, 1 50 nut, 1 49

Index / 303

old -fashioned, 1 50 strudel, 1 6 1 applesauce, 1 49 apricot date, 237 oatmeal, 234 banana family favorite, 1 50 nut, 2 3 7 yuletide, 1 50 basic sweet dough , 1 60 blueberry-lemon, 1 54 brown Boston, 1 52 bran, 1 5 1 del icious, 1 5 2 wal n u t, 1 5 1 cherry-wal n u t, 1 53 coffee cakes, see Coffee Cakes cranberry nut, 1 53 , 237 orange, 1 53 date, 238 and cheese, 1 54 and n ut, 1 54 dough n u ts, see Doughnuts fruit, holiday, 1 52 ginger, 1 54 gingerbread, see Gingerbread Grape Nuts, 1 53 hobo, 1 6 easy, 1 54 Hungarian csoroge, 1 48 Irish, 1 55 julekake, 1 53 kreble, 1 48 lebkuchen, 1 52 lemon-wal n u t, 1 55 m uffins, see Muffins napfkuchen, 1 55 oatmeal heal th , 1 55 prune, 238 orange marmalade nut, 238 pancakes, see Pancakes pear, 1 56 pecan, 1 56 pumpkin, 1 3 , 1 55 nut, 238 raisin easy, 1 56 gran ny 's, 1 56 rye, 1 56 rhubarb, 1 5 7 rolls, see Rolls shortbread, 1 6 1 sq uaw, 1 48 waffles, see Waffles Syrup, mock maple, 236 Tarts, cherry, 245 Topping low-calorie, 240

whipped, mock, 240 Torte, poppy seed lem on-orange, 1 86 Turkey loaf, stuffed, 85 pie, 229 stuffed braised, 85 Vanilla frozen dessert, 244 puff, baked, 234 VEAL jellied , 9 shoulder casserole, 62 tamale pie, 60 wild rice casserole, 14 with oysters, 73 V EGETA B L E S beans baked , 98 green beans dilled , 98 pickled, sweet, 275 lima bean and sausage bake, 98 ranch-style, Peggy 's, 1 0 beets h arvard , 98 sugared, grandma's, 284 sweet and sour, 284 broccoli-corn bake, 99 Brussels sprouts in onion cream, 99 cabbage H ungarian casserole, 99 red , 99 rolls stuffed, 99 w ith sauerkraut, 1 00 sauerkraut homemade, 287 h ow to m ake, 287 carrots family casserole, 1 00 ginger, 1 00 honey, 1 00 loaf, surprise, 1 05 corn and cheese casserole, 1 06 and zucchi n i casserole, 1 07 canned and l i m a beans, 286 cheese woodch uck, 1 05 cream-style, 1 05 custard, 1 06 fried, Margaret Ch iles', 1 0 fritters, 1 05 oysters, delicious, 1 06 scalloped, with oysters, 1 05 souffle, 1 05 cucumber au gratin, 1 06 creamed, grandmother's, 1 07 dandel ion fritters, 1 07 greens, h ot , 1 0 7

304 / lndex

eggp l ant pie, 108 Siciliana, 1 07 with cheese, baked, 1 07 with tomatoes, baked, 1 08 en casserole, 1 1 5 horseradish, canned, 286 m ushrooms creamed, baked, 1 08 stuffed, baked, 108 okra, pickled, 275 onion , cheese pie, 1 1 0 chowder dish, 1 1 0 creamed, 1 09 sh ortcake, 1 08 parsnips au gratin, 1 1 0 glazed, 1 06 peas with salmon, 92 peppers canned , 287 hot, pickled, 275 macaroni and cheese, 94 stuffed beef-stuffed, 1 1 0 ham-stuffed, 1 1 0 with tuna, 1 1 0 pi mentos, red, 287 potatoes a la J ack, 1 1 1 boiled potpie, 1 1 8 cakes, 1 1 2 carrot, 1 00 fried m ashed, 1 1 1 German, 1 1 1 mashed, with baked eggs, 1 20 Reichert, 1 1 1 scalloped cheese, 1 1 2 easy, 1 1 1

old-styl e, 1 1 2 stoved, and m utton chops, 6 7 supreme , 1 1 2 spinach and caul iflower, creamed, 1 1 2 tomato and cheese loaf, 1 1 2 squash baked, grandmother's, 1 1 3 casserole, 1 1 3 patties, m other's, 1 1 3 zucchini beef skillet, 63 cheese bake, 1 1 3 cheesed casserole, 1 1 3 sweet potato balls, 1 1 4 Charley 's, 1 1 4 crusted casserole, 1 1 4 ginger, 1 1 4 yam casserole our favorite, 1 1 5 pecan, 1 1 4 tomatoes baked stuffed, 1 1 5 canned, 286 fried, 1 1 5 Mediterranean, 1 1 :, turnips, tasty, 1 1 5 Venison quick-dried , 284 roast, with sour cream gravy, 61 sauerbraten, 1 5 Waffles basic, 1 63 Virginia, 1 63 Watermelon Rind, spiced, 260 Yeast homemade, 1 33 ma's, 1 33 perpetual, 1 33 Yorkshire Pudding, 1 25

PHOTOGRAPHY CREDITS: Back Cover - United Dairy Industry Association; The North American Blueberry Council; A merican Dairy Association; United Fresh Fruit and Vegetable Association,' Idaho Potato Commission; Knox Gelatine, Inc,,' Spanish Green Olive Commission; South A frican

Rock

Lobster Service

Corporation,' National Macaroni Institute; California

Strawberry A dvisory Board; R. C. Bigelow, Inc.; National Live Stock and Meat Board; Pickle Packers International, Inc.; Spice Islands; The J. M. Smucker Company; Charcoal Briquet Insti­ tute; Louisiana Yam Commission,' A - W Brands, Inc.; California Raisin A dvisory Boord; Pine­ apple Growers A ssociation,' Green Gian t Company; DIAMOND Walnut Growers, Inc.; Pillsbury Company; Kerr Gloss; Ball Corporation; John Oster Manufacturing Company,' The American Spice Trade Association,' Processed Apples Institute, Inc.; Florida Citrus Commission; Standard Brands Products: Fleischmann 's Yeast and Margarine; Best Foods, A Division of CPC Inter­ national, Inc.

For Your Convenience . . .

Additional copies of NATIONAL G RANGE BICENTENN IAL YEAR COOKBOOK National G range Cookbook may be ordered, for $5 .00 each copy, from: 1 6 1 6 H Street N. W. Washington, D. C. 20006