,,recipes from ,american ,national ,within the covers of this book is a wealth of wonderful1 interesting recipes4 ,many are original1 many are heir-loom pieces that have been handed down through generations4 ,these recipes should help you to prepare unusual and delectable dishes to delight each gourmet in your family4 ,,cakes ,,pies ,,icings ,,pastries ,illustration3 ,cornucopia ,,orange ,,nut ,,cake #a cup butter teaspoon salt #b eggs #b cups flour 7all purpose7 #a cup buttermilk #a teaspoon soda #a orange 7squeeze juice1 remove pulp7 #a cup raisins #a cup pecans ,cream butter and sugar1 add eggs #a at a time4 ,sift flour and salt together1 add soda to buttermilk1 add to creamed mixture alternately with flour and nuts1 raisins1 orange peeling which has been put through food chopper4 ,bake in #h-;inch layer pans greased and floured in #cej degrees ,f4 oven1 #be to #cj minutes4 ,,icing ,,orange ,,nut ,,cake #b cups powdered sugar #b tablespoons orange juice #a tablespoon lemon juice #c tablespoons butter ,cream butter1 add small amount sugar1 add orange and lemon juices alternately with sugar until icing is well blended4 ,a ,,pie ,,that ,,is ,,different--,,date ,,nut ,,puddin'-,,pie #b eggs cup white sugar #a tablespoon evaporated milk #a tablespoon melted margarine teaspoon vanilla cup white cornmeal #a teaspoon baking powder teaspoon salt cup 7or #a six-ounce package7 dates chopped cup coarsely chopped nuts cup nut halves ,beat eggs1 add sugar1 brown sugar1 milk1 margarine1 corn meal1 salt1 baking powder1 dates1 nuts and vanilla4 ,mix well4 ,pour into a #i-;inch pie plate which has been generously greased with margarine and dusted with corn meal4 ,top with the nut halves4 ,bake at #cej degrees for #de minutes4 ,cool on a cake rack4 ,garnish with a circle of whipped cream flavored with sherry or almond flavoring4 ,sprinkle lightly with finely chopped nuts1 if you wish4 ,this ,puddin'-,pie makes its own crust4 ,,annabel',s ,,prune ,,cake #a cup sugar cup butter or shortening #c eggs #c tablespoons sour cream teaspoon salt #a teaspoon soda #a teaspoon allspice #b cups flour #a cup cooked chopped prunes ,cream sugar1 shortening and eggs4 ,add sour cream4 ,sift together flour1 salt1 soda and allspice4 ,add to mixture4 ,add prunes and mix thoroughly4 ,bake in moderate oven 7#cej degrees74 ,ice with3 ,,sour ,,cream ,,prune ,,filling #a cup sugar cup sour cream #b eggs #b tablespoons butter #a teaspoon vanilla pinch of salt #a cup cooked mashed prunes cup nut meats ,mix sugar1 sour cream and eggs4 ,add other ingredients and cook over slow fire stirring constantly until mixture thickens4 ,,apple ,,nut ,,pita 7,pita ,sa ,orasima7 cup sweet butter grated peel of one lemon #g egg yolks #a cup sugar teaspoon baking soda #a pounds flour ,cream butter1 add sugar1 lemon peel and soda4 ,mix well1 add yolks and beat again4 ,add flour gradually1 beating dough constantly until well blended4 ,chill4 ,,filling cup ground walnuts #a cup sugar #g egg whites beaten stiff #b grated apples ,mix nuts and sugar4 ,add them gradually to beaten egg whites4 ,then fold in apples4 ,roll out two-thirds of the dough and line sides and bottom of an ungreased baking pan4 ,add filling4 ,roll out remaining dough and lattice over top4 ,bake in #bej degree oven #de minutes to one hour4 ,,apple ,,dumplings #b cups flour #b teaspoons baking powder teaspoon sugar teaspoon salt #d level tablespoons lard or other shortening enough milk to make soft dough #b cups sweetened 7dried7 apples ,sift dry ingredients together1 spread with sweetened apples4 ,then roll up like cinnamon rolls and cut about an inch wide4 ,set rolled slices in pan containing the following ingredients3 #c cups water #c cups sugar #b tablespoons butter #a teaspoon cinnamon #a teaspoon nutmeg ,bake in moderate oven until brown4 ,,boiled ,,brown ,,cake #a cup brown sugar #a cup water #b cups seeded 7sticky7 raisins cup lard teaspoon nutmeg teaspoon cinnamon #a teaspoon ground cloves ,boil for three minutes4 ,when cool add #b cups sifted flour with teaspoon bicarbonate of soda dissolved in a little hot water4 ,bake in greased loafpan #cbe degree oven for one a quarter hours4 ,,imp ,,of ,,satan ,,cake pound margarine cup sugar #a cups cake flour teaspoon salt #b teaspoons baking powder cup milk #b teaspoons finely chopped lemon peel #d egg whites1 stiffly beaten #b teaspoons vanilla ,cream sugar and shortening4 ,beat until fluffy4 ,sift cake flour1 baking powder and salt4 ,then add to creamed mixture1 alternating with milk4 ,add lemon1 then chocolate4 ,fold in egg whites1 vanilla1 bake in two greased #h-;inch pans for #ce minutes in a #cej degree oven4 ,,brazil ,,nut ,,date ,,cake #c cups ,brazil nuts 7#b pounds unshelled1 #a pound shelled7 #a pound pitted imported dates #a cup 7one #h-ounce jar7 drained maraschino cherries cup sifted all-purpose flour cup sugar teaspoon baking powder teaspoon salt #c eggs #a teaspoon vanilla ,put ,brazil nuts1 dates and cherries into large bowl4 ,sift flour1 sugar1 baking powder and salt over nuts and fruit2 mix with hands until nuts and fruit are coated4 ,beat eggs until foamy1 add vanilla1 stir into nut-fruit mixture until well mixed4 ,turn into greased and waxed paper-lined pan #i by #e by #b inches4 ,spread evenly in pan4 ,bake in slow oven 7#cjj degrees ,f47 #a hour and #de minutes4 ,cake must be cooled before slicing4 7,excellent cake to store in plastic bag for a week or two or store in deep freeze47 ,note3 ,for easy shelling of ,brazil nuts1 cover with cold water2 bring to a boil and boil for #c minutes4 ,drain and cover with cold water2 drain and crack4 ,,cowboy ,,cake #b cups sugar #b cups hot water cups shortening #b cups raisins #a teaspoon nutmeg #a teaspoon cloves #b teaspoons cinnamon ,put above ingredients1 mixed together on stove1 stirring slowly4 ,let come to boil2 three minutes4 ,then add two teaspoons soda dissolved in a little warm water4 ,let mixture cool to lukewarm4 ,then add four cups flour1 two teaspoons baking powder and two cups nut meats 7pecans are best74 ,pour into baking dish or pan preferably not too deep4 ,bake in #cge degree oven4 ,test with toothpick4 ,will serve a group of #cj people4 ,cowboy ,cake wrapped in foil keeps moist to send students at school away from home4 ,,double ,,quick ,,coffee ,,bread ,grease #h-;inch pan1 #aj-;inch skillet1 or #i-;inch ring mold4 ,make topping and have it ready4 cup warm water #a package dry yeast cup sugar #a teaspoon salt #b cups sifted flour #a egg cup soft shortening or butter ,dissolve yeast in water1 add sugar and salt1 and about half the flour4 ,beat thoroughly #b minutes4 ,add egg and shortening4 ,then beat in gradually the remaining flour until smooth4 ,drop by spoonsful over entire bottom of pan4 ,cover4 ,let rise in warm place 7#he degrees7 until double in bulk1 #ej to #fj minutes4 ,heat oven to #cge degrees4 ,bake until brown1 #cj to #ce minutes4 ,immediately turn out to avoid sticking4 ,serve warm or cold4 ,,topping 7,,butterscotch ,,nut7 ,melt in pan a third cup butter and half cup brown sugar with one tablespoon corn syrup4 ,add half cup pecans or walnuts4 ,cool to warm before spooning in dough4 ,,grandma',s ,,brown ,,stone ,,front #d tablespoons butter cup milk #c teaspoons baking powder #a cup sugar #b eggs #a cups flour teaspoon vanilla #a tablespoon cocoa teaspoon cinnamon teaspoon nutmeg ,cream butter and sugar4 ,add milk and eggs well beaten2 then flour and cocoa mixed4 ,add baking powder and spices and vanilla4 ,bake in loaf pan1 or in layers at #cej degrees for #cj minutes4 ,a little longer for loaf4 ,best with fudge frosting4 ,,fudge ,,icing #a cups sugar cup cocoa #a small can milk ,mix sugar and cocoa in a sauce pan1 add the milk and cook over moderate flame about #aj minutes stirring slowly and constantly to avoid burning4 ,when done add #a tablespoon oleo and beat well4 ,,apple ,,cake #a cup sugar cup shortening #d or #e apples1 peeled and chopped medium fine #a egg #a cup flour #a teaspoon soda teaspoon cinnamon ,cream shortening and sugar well together1 add unbeaten egg and chopped apples4 ,mix well together with spoon 7not electric mixer72 sift flour1 cinnamon and soda1 and add to mixture4 ,nuts may be added4 ,bake in round or square cake pan 7about #b inches deep7 for #be or #cj minutes at #cej degrees4 ,the top of cake will have a crisp1 crunchy topping with no icing required4 ,,maple ,,walnut ,,cake #a cups sugar cup shortening teaspoon mapaline imitation maple extract #b eggs #a cup milk #b cups sifted flour #b teaspoons baking powder teaspoon salt ,cream sugar1 shortening1 mapaline and eggs4 ,add milk and other dry ingredients4 ,mix well1 then add cup walnuts4 ,,icing #d tablespoons butter teaspoon mapaline pinch of salt #a egg #b cups powdered sugar ,cream butter1 mapaline and egg4 ,add salt and powdered sugar4 ,,cookies ,,candies ,illustration3 ,chef ,,vanilla ,,cookies cup butter 7no substitute7 #a egg #a tablespoon milk #a cup sugar #b cups flour #b teaspoons baking powder #a teaspoon vanilla ,cream butter and sugar4 ,add milk1 eggs and flour4 ,then baking powder and vanilla4 ,leave in ice box one hour4 ,roll thin1 very thin4 ,cut in fancy shapes4 ,bake until light brown4 ,,pull ,,mints ,pour #a cup of boiling water over #c cups of sugar and dissolve on range4 ,strain through thin cloth into another vessel1 adding cup butter1 then return to fire and cook with cover only until it forms a hard ball4 ,pour into buttered platter and cool4 ,when perfectly cool add a few drops of oil of peppermint and coloring4 ,pull until real stiff and set #bd hours until creamed4 ,when poured out do not scrape the pan4 ,blue mints packed with silver shot make an attractive ,christmas box4 ,,noel ,,nuggets #c cups sugar #a cup milk teaspoon salt #a teaspoon vanilla extract #a cup chopped dates cup chopped nuts #a cup coconut ,blend sugar1 salt and milk together4 ,bring to boil over medium heat and cook1 stirring constantly1 until mixture changes color slightly and thickens enough to form a firm ball in cool water4 ,then1 working quickly1 blend in vanilla extract1 dates1 nuts and coconut1 drop in heaping teaspoonfuls on waxed paper4 ,if part of mixture should harden in pan before you can transfer it to waxed paper1 add only a few drops of water and reheat1 stirring until it all comes together again 7it will be very thick74 ,makes #e dozen nuggets4 ,,chocolate ,,taffy #a cup water #b squares unsweetened grated chocolate #a cup sugar #a cup molasses #b tablespoons butter teaspoon vanilla ,cook water1 chocolate1 sugar1 molasses and butter together until the syrup forms a soft ball 7#bfj to #bgj degrees if thermometer is used7 when dropped into cold water4 ,add vanilla and pour into a buttered pan to cool and harden4 ,when stiff mark off in squares with a knife1 when cold and brittle break off on marked squares4 ,,yummy ,,squares cup shortening #a cup sugar #b eggs1 well beaten #a teaspoon vanilla #a cup sifted cake flour teaspoon salt #a teaspoon baking powder #a egg white #a cup brown sugar1 firmly packed #a cup chopped nuts ,work shortening until creamy4 ,then add the sugar1 work until light4 ,add the two well beaten eggs and vanilla4 ,then add the flour1 salt1 baking powder sifted together4 ,mix well and spread in greased pan1 #ac by #i by #b inches4 ,beat the egg white until stiff4 ,then add brown sugar4 ,continue beating until stiff4 ,then fold in nuts4 ,spread over mixture in pan and bake at #cge degrees for #be minutes4 ,cut in squares4 ,,dainty ,,tea ,,cookies #a cup butter cup sugar #a egg #b cups all purpose flour teaspoon baking powder teaspoon salt #a teaspoon almond extract ,cream butter and sugar4 ,add egg and mix thoroughly4 ,then add dry ingredients which have been mixed and sifted together4 ,add extract4 ,put through cookie press and bake in hot oven #djj degrees #aj to #ab minutes4 ,,pecan ,,cookies #a cup butter #a tablespoons powdered sugar #b cups cake flour #a teaspoon water #a teaspoon vanilla #a cups chopped pecans ,cream butter and sugar4 ,add other ingredients4 ,mix until dough can be handled4 ,make into large size balls4 ,bake in very slow oven for #bj minutes4 ,remove from oven1 let cool and roll in powdered sugar4 ,,cream ,,pralines #a pound light brown sugar cup evaporated milk #a cups pecan halves ,mix ingredients together in heavy saucepan4 ,cook over low heat1 stirring constantly until sugar is dissolved4 ,continue cooking over medium heat to soft-ball stage 7#cfj degree ,f471 stirring constantly4 ,let candy cool slightly1 about #e minutes1 then beat until mixture begins to thicken4 ,drop candy rapidly from a tablespoon into paper baking cups set into muffin pans or onto a sheet of aluminum foil or onto a well-buttered baking sheet4 ,if candy becomes too stiff at the last to drop into smooth patties1 stir in a little hot water4 ,these pralines have a more delicate flavor when prepared with light brown sugar4 ,if only dark sugar is available1 substitute #a cups white granulated sugar and #a cup firmly packed dark brown sugar for the #a pound light brown sugar4 ,,variations ,coffee-,cream ,pralines3 ,add #a teaspoons instant coffee to the sugar1 evaporated milk and pecan mixture and cook as above4 ,sherry-,cream ,pralines3 ,after the candy is cooked and cooled slightly1 stir in #a tablespoon dry sherry or sherry flavoring and proceed as above4 ,ginger-,cream ,pralines3 ,add #b tablespoons finely cut candied ginger to the sugar1 evaporated milk and pecan mixture and cook as above4 ,,apricot ,,snowballs #h ounce package of apricots #a small can of coconut cup of pecans ,grind the above ingredients together through food chopper and add3 #b teaspoons orange juice #d tablespoons powdered sugar ,shape into small balls 7size of walnuts74 ,roll in granulated sugar and store to season in tightly covered container 7about two weeks7 but will keep for months4 ,,mantas ,start heating oven to #cej degrees4 ,grease cookie sheet and sift together3 #c cups sifted all purpose flour #a teaspoon baking soda teaspoon baking powder #a teaspoon cinnamon #a teaspoon nutmeg teaspoon allspice teaspoon ground cloves teaspoon salt ,add about cup of flour mixture to cup light or dark raisins and cup chopped walnuts4 ,in large electric mixer bowl with mixer at medium speed or 8cream0 mix3 #a cup soft shortening #a cup dark brown sugar1 packed #a cup granulated sugar #b eggs until fluffy1 about #d minutes4 ,now1 at low speed or 8blend0 beat in alternately1 rest of the four mixtures and #a cup of buttermilk4 ,when dough is well blended stir in #a teaspoon vanilla extract and raisin-nut mixture4 ,drop dough by rounded tablespoonful on to cookie sheet4 ,bake #ae to #bj minutes or until done4 ,makes six dozen cookies4 ,,butter ,,balls #a cup butter #d teaspoons powdered sugar #a teaspoon vanilla #b cups sifted flour #a cup nuts1 chopped ,cream butter2 add sugar and continue to beat until light4 ,add vanilla4 ,add sifted flour and mix well2 fold in chopped nuts4 ,shape into balls on an ungreased baking sheet4 ,bake in a moderate #cej degrees oven #ae-ah minutes4 ,roll in confectioner's sugar while still hot4 ,,uncooked ,,oatmeal ,,cookies #b cups sugar #a stick oleomargarine #b tablespoons cocoa cup milk ,boil for one minute1 remove from fire1 add one cup chopped nuts 7optional71 #c cups uncooked oatmeal2 drop by teaspoonful on cookie sheet 7do not bake71 cool1 ready to serve4 ,,coconut ,,potato ,,fudge #a medium size boiled potato #b cups confectionery sugar teaspoon salt #a cup shredded coconut teaspoon vanilla #c squares unsweetened chocolate ,mash boiled potato and add salt1 sugar and coconut4 ,mix well1 add vanilla and mix again4 ,press into #f by #f inch square pan which has been lined with wax paper4 ,melt chocolate over hot water and pour over potato mixture4 ,let stand until firm and cut4 ,be sure not to start with big potato1 use medium sized potato4 ,,date ,,divinity ,,drops #a cup cut-up dates cup finely cut nuts cup instant nonfat dry milk #a cups sifted1 powdered sugar #b dozen marshmallows #c tablespoons water #a teaspoon vanilla ,cut dates and nuts into tiny pieces about the size of peas4 ,mix milk and powdered sugar and let stand until needed4 ,put marshmallows and water into a #a-quart saucepan4 ,stir over low heat until marshmallows melt4 ,remove from heat4 ,add milk and sugar mixture1 all at once1 and beat until smooth4 ,mix in well1 the dates1 nuts and vanilla4 ,drop from a teaspoon onto waxed paper or buttered pan4 ,let stand at room temperature until firm1 about #c hours4 ,makes #b dozen4 ,,texas ,,brittle cup water #a cup sugar #a tablespoon butter teaspoon salt #b cups pecans1 broken #b tablespoons molasses #a quart cereal flakes #a teaspoon vinegar ,boil sugar1 water1 vinegar1 molasses1 butter and salt together until mixture becomes brittle in cold water4 ,pour syrup over cereal flakes and pecan mix4 ,stir quickly and form into small balls4 ,,chocolate ,,butter ,,pecan ,,bars #a cups all purpose flour #b teaspoons baking powder cup butter or margarine #b cups brown sugar1 packed #b eggs #a teaspoon vanilla #a cups chopped pecans cup chocolate chips ,heat oven to #cej degrees4 ,grease and flour #aa by #g by #a inch pan4 ,sift flour with baking powder4 ,melt butter in saucepan over low heat2 add sugar2 bring to boil1 stirring4 ,cool until lukewarm4 ,drop in eggs one at a time1 mixing well4 ,mix in vanilla1 flour mixture and cup of the pecans4 ,turn into pan4 ,sprinkle cup chocolate chips1 either whole or chopped fine1 over the mixture and then sprinkle remaining pecans over that4 ,bake until done1 #be to #cj minutes4 ,cool in pan then cut in squares4 ,these cookie cuts can be made either by hand or electric mixer4 ,,cream ,,cheese ,,cookies #a cup margarine #a three-ounce package cream cheese #a cup sugar #a egg1 beaten #a tablespoon lemon juice #a teaspoon grated lemon rind #b cups flour #a teaspoon baking powder #a cup confectioner's sugar #b tablespoons lemon juice cup chopped pecans ,blend together the margarine and the cream cheese4 ,add the cup of granulated sugar1 and cream thoroughly4 ,add the egg1 lemon juice and rind1 and blend well4 ,add the flour and baking powder sifted together4 ,place the dough in the refrigerator for a few minutes to chill it4 ,force #b-;inch ribbon strips through a cookie press onto ungreased baking sheets4 ,bake in a moderate oven1 #cge degrees1 #h to #aj minutes1 or until lightly browned4 ,blend the cup of confectioner's sugar with the lemon juice4 ,when the cookies are cool1 dip the ends into this frosting1 then in the chopped pecans4 ,yields #d dozen cookies4 ,,meats ,,seafoods ,,poultries ,illustration3 ,cornucopia ,,real ,,hungarian ,,stuffed ,,cabbage ,take #a fairly large head of cabbage 7be certain the leaves are not torn74 ,loosen the leaves with a knife1 wash them and place in a large pan4 ,pour boiling water over the leaves1 cover and let steam to soften4 ,,filling #a pound of ground round #a small onion diced cup uncooked rice1 soaked for hour in cold water #b ounces tomato juice or tomato sauce thinned with water salt and pepper to taste ,mix all ingredients well4 ,for the cooking utensil1 #a onion sliced1 #a medium can of sauerkraut1 #a tablespoon shortening1 brown sugar and #a small can of tomato sauce4 ,make the cabbage rolls1 line bottom of pan with onion and cover with a layer of sauerkraut4 ,sprinkle with a little brown sugar1 salt and shortening4 ,place a layer of rolls in the utensil and add some tomato sauce4 ,repeat this procedure1 except shortening1 until all the ingredients are used4 ,cover with water and cook covered over low heat for two hours4 ,this is delicious after it has been frozen4 ,,cabbage ,,and ,,pork ,,chops #h lean pork chops #f medium onions sliced paper thin #a can tomato sauce1 small #a ,no4 #b can peeled tomatoes cup olive oil or butter teaspoon black pepper salt to taste #a large cabbage 7cut sauerkraut style7 ,place in large deep pot the oil or butter4 ,add pork chops and brown lightly4 ,remove the chops from the pot and place them in a dish4 ,add the onions1 saut for #ae minutes in the hot oil stirring constantly4 ,add tomatoes and the sauce4 ,cook over slow fire for #a hour1 stirring every #aj minutes4 ,add salt1 pepper and the lightly browned chops4 ,cook slowly for hour4 ,add cabbage little at a time until all is used4 ,stir constantly4 ,cook until tender4 ,serve hot with cornbread or hot biscuits4 ,serves #f to #h persons4 ,,quick ,,california-,,style ,,burgers #b pounds ground beef cup finely chopped green peppers cup finely chopped onions cup finely chopped ripe olives #a can tomato soup 7adaptation7 #a can spaghetti sauce with mushrooms 7adaptation7 #a package cream cheese with chives 7adaptation7 #b tablespoons cooking oil ,combine first #c ingredients1 adding #b dashes of ,worcestershire sauce and one dash of liquid garlic4 ,make into #aj thin patties4 ,salt and pepper as desired4 ,combine cheese and ripe olives and place a tablespoonful in the center of five patties and flatten4 ,cover with remaining patties1 pressing edges to secure4 ,brown in cooking oil at #chj degrees1 both sides4 ,turn to simmer and add tomato soup and spaghetti sauce4 ,if too thick add a little ,v-#h or tomato juice4 ,allow to simmer #bj minutes1 turning once4 ,serve in burger buns with the sauce poured over4 ,serves #e4 ,,chili #a pound beef steak1 coarsely ground or cut into small pieces #d slices bacon #a large onion #b cloves garlic #a or #b tablespoons flour #a can tomato paste #b tablespoon chili powder salt to taste #a tablespoons cumin seed #a tablespoon oregano #a can red kidney beans ,cut fine bacon1 onion1 garlic2 saut together in skillet4 ,add meat to this2 sprinkle with flour and cook until meat is brown4 ,put this mixture into large pot4 ,add can tomato paste1 the chili powder1 the cumin and the oregano4 ,add quart of water and simmer until meat is tender1 about #a hour4 ,add can kidney beans and continue cooking about #bj or #cj minutes longer1 stirring occasionally to prevent burning4 ,,italian ,,meatballs ,,with ,,spaghetti #a pound ground meat #c eggs #a slice white bread toasted #c pods garlic handful parsley cut fine handful green sweet pepper cut fine handful grated ,parmesan cheese salt and pepper to taste ,soak bread in milk and squeeze rather dry4 ,crush the garlic in a big crock and put all ingredients together working them with the hands4 ,while hands are moist make into ball the size of a golf ball and fry in olive oil until the balls are golden brown4 ,remove to a large pot4 ,cut fine1 #a onion1 #a carrot and handful of parsley4 ,fry all this in the olive oil left in the skillet to a golden brown4 ,add #a small can of tomato paste and #d cans of water measured in the same can4 ,add ,no4 #b can of tomatoes1 salt and pepper to taste4 ,pour this over the meat balls and simmer very slowly for about an hour and a half4 ,cook #a pound of ,italian spaghetti in boiling salted water4 ,when done1 drain4 ,put meatballs on a platter and top with spaghetti4 ,while very hot sprinkle with ,italian grated cheese4 7,parmesan cheese in the sifted top is also good47 ,some like to add1 at the last #aj minutes before serving the balls1 a little crushed sweet basil and #b whole cloves4 ,,veal ,,parmesan ,have butcher pound thin #a pounds veal cutlets and cut meat in #h strips4 ,combine cup grated parmesan cheese1 #a cup bread crumbs4 ,salt and pepper to taste4 ,dip meat in #b eggs well beaten1 then in bread crumb mixture4 ,fry in #f tablespoons of olive oil4 ,make sure oil is hot4 ,fry about #e minutes on each side4 ,place veal in baking dish and pour on a layer of tomato sauce4 ,place thin slices of ,mozzarella cheese over this4 ,bake in moderate oven #cej degrees for about #bj minutes or until brown4 ,mushrooms or cooked peas may be added if desired4 ,,meat-,,za-,,pie #a pound ground beef cup evaporated milk 7small can7 cup dry bread crumbs #a teaspoon garlic salt #a can tomato paste #a two-ounce can button mushrooms #a cup sharp cheese 7grated7 teaspoon oregano #b tablespoons parmesan cheese ,mix meat1 milk1 bread crumbs1 garlic salt and oregano4 ,press into pie pan1 lining sides and having thicker across bottom4 ,spread with tomato paste1 sprinkle with drained mushrooms then cover with grated cheese then a little sprinkle of oregano then the two tablespoons of parmesan cheese4 ,bake at #cge degrees ,f4 #cj or #ce minutes4 ,bake in an #h or #i inch pan4 ,will serve #e or #f4 ,,macaroni ,,medley #a onion #a clove garlic 7optional7 #a green pepper #d tablespoons shortening #a pound hamburger teaspoon pepper #a teaspoon paprika #a teaspoons salt #a teaspoon ,worcestershire sauce cup tomato soup cup water #b cups cooked macaroni cup grated cheese #a cup left-over cauliflower ,chop onion1 garlic and pepper4 ,fry in shortening until golden brown4 ,add meat and seasonings4 ,stir and fry for #e minutes4 ,mix soup and water4 ,add to meat mixture1 stir well4 ,put half of macaroni in baking dish4 ,sprinkle with cheese4 ,add layer meat4 ,make layer of macaroni1 cheese and meat again1 saving out some cheese for the top4 ,arrange cauliflower flowerets over top4 ,sprinkle with cheese4 ,cover dish4 ,cook in moderately hot oven 7#cge degrees ,f47 #be minutes4 ,remove cover4 ,bake #aj minutes longer until nicely browned4 ,serve with a green salad and dessert4 ,,fried ,,crabs ,,italian ,,style ,this recipe is for six crabs4 ,it may be doubled for a large family4 ,remove backs from crabs1 wash well and set aside4 cup grated parmesan cheese teaspoon garlic salt #a teaspoon salt teaspoon black pepper ,mix the ingredients together well and aside4 ,take #f cloves of garlic and cut into small pieces1 dice of a small mozzarella cheese ball4 ,take crabs and stuff with cheese and garlic in meaty part of crabs4 ,dip stuffed crabs in seasoned egg and water1 then dip well in flour mixture4 ,fry in deep oil until golden brown4 ,,crown ,o',,gold ,,meat ,,loaf #a cups soft bread crumbs #a pounds ground lean meat #d egg yolks #a teaspoons salt #b tablespoons mustard #a tablespoons prepared horseradish #c tablespoons finely diced green pepper #b tablespoons minced onion cup catsup ,mix bread crumbs with meat1 combine remaining ingredients4 ,blend into meat-bread mixture4 ,pack lightly into a #i-;inch casserole and bake at #cbe degrees for #cj minutes4 ,,crown ,o',,gold ,,topping #d egg whites teaspoon cream of tartar #d tablespoons mustard ,beat egg whites until foamy2 add cream of tartar and beat until very stiff4 ,fold in mustard and swirl on hot meat2 return to oven and bake #bj to #be minutes longer1 or until tipped with brown4 ,makes #f to #h servings4 ,,hamburger-,,rice ,,dish ,dice #b medium sized onions1 #a section garlic1 and #a green bell pepper4 ,fry mixture in small amount of margarine until slightly tender4 ,add #a pound of hamburger1 salt to taste1 and #b teaspoons chili powder2 cook until hamburger is done4 ,add #h-ounce can of tomato sauce and equal amount of water4 ,add cup uncooked rice1 stir mixture well1 cover and cook slowly until rice is tender4 ,serve hot4 ,,chicken ,,morocco #a tablespoons paprika #b teaspoons ginger #a teaspoon salt some black pepper 7mix7 #a pound butter 7or #b sticks butter and #b sticks margarine1 depending on fat on chickens7 ,place pieces of chicken in a large1 flat pyrex baking dish4 ,sprinkle with the dry ingredients1 then celery1 onion and garlic4 ,pour over partially melted shortening4 ,cover tightly with foil and bake #b hours at #bge degrees4 ,twenty minutes before done1 uncover and bake at #dej degrees to brown4 ,serve with3 ,melt pound butter in skillet1 add #a cup of minute rice1 some pepper1 teaspoon powdered thyme or marjoram1 #b small buds of garlic--brown4 ,add #a can of undiluted clear consomme4 ,bring to boil1 cover4 ,cut off fire and leave until ready to serve with chicken4 ,,italian ,,spaghetti #a pounds of hamburger #a package spaghetti pound butter #a large can tomatoes #a small garlic bud pinch each red pepper and cloves #b tablespoons sugar ,simmer meat1 tomatoes and seasoning #b hours4 ,add spaghetti which has been cooked4 ,let simmer for hour and serve with grated cheese4 ,,deviled ,,crabs pound crab meat #b hard cooked eggs grated cup toasted bread crumbs #a teaspoon lemon juice a few drops of garlic juice dash of cayenne pepper level tablespoon chili sauce mushroom soup to moisten ,mix entire recipe together4 ,fill shells with mixture and top with bread crumbs and dot with butter4 ,bake for about #bj minutes or until brown in #cej degree oven4 ,this recipe is quickly made and may be allowed to stand in icebox several hours before cooking4 ,,shrimp ,,and ,,oyster ,,jambalaya #c cups raw rice pint oysters1 drain2 reserve liquid cup cooking oil #a pound fresh shrimp1 cleaned and deveined #b tablespoons butter cup flour cup celery1 chopped fine #a large onion1 chopped fine cup canned whole tomatoes #a clove garlic1 mashed #a bay leaf1 optional #a pimiento1 chopped cup parsley1 chopped #a teaspoon ,worcestershire sauce salt and pepper to taste ,cook rice according to directions on package1 set aside4 ,heat butter in saucepan1 add shrimp1 cook #e minutes2 add oysters1 and cook #e minutes longer2 set aside4 ,heat oil in large heavy skillet1 with tight fitting lid4 ,make a roux by adding the flour2 stir constantly till golden brown4 ,take pot off the fire1 and add onions and celery4 ,stir until vegetables are withered4 ,add tomatoes1 bay leaf and garlic4 ,stir a few minutes4 ,add cooked rice to mixture1 stir evenly4 ,add cooked shrimp and oysters4 ,season to taste4 ,cover with lid4 ,cook over low heat about #aj minutes4 ,add ,worcestershire sauce1 parsley and pimiento4 ,serve hot4 ,,shrimp ,,chowder #c medium onions1 sliced #c tablespoons fat #a cup boiling water #e medium potatoes #c teaspoons salt teaspoon pepper #a pound fresh shrimp #a quart milk1 heated #a cup 7#a pound7 grated processed ,american ,cheddar cheese #b tablespoon minced parsley ,saut onions in hot fat in deep kettle until tender4 ,add boiling water1 then sliced potatoes1 salt1 pepper4 ,simmer1 covered1 #ae minutes or until potatoes are tender4 ,then add shrimp1 cooked with viscera removed1 the hot milk in which the cheese has been melted1 and parsley4 ,serve at once4 ,,stuffed ,,tomatoes ,,with ,,shrimp #a pound shrimp #d large tomatoes cup chopped onions cup chopped shallots cup chopped celery cup chopped parsley cup chopped green pepper #a clove garlic chopped fine teaspoon ,lawry seasoning teaspoon salt teaspoon pepper #a teaspoon sugar block margarine cup bread crumbs ,boil shrimp until done1 about #aj minutes4 ,peel1 devein and chop fine4 ,wash tomatoes and slice off tops and scoop out meat leaving shells for filling later4 ,chop tomato meat in fine pieces4 ,melt margarine in saucepan and add all seasonings except bread crumbs4 ,saut till tender not brown4 ,add raw tomato meat to seasoning1 add sugar1 salt and pepper and continue cooking about #bj minutes or until liquid cooks down4 ,then add shrimp and continue to cook about #d minutes4 ,take from fire1 add bread crumbs to thicken mixture1 saving about a third of crumbs for later4 ,after mixing bread crumbs to mixture1 put in tomato shells4 ,sprinkle remaining bread crumbs on top and bake in moderate oven about #cej degrees for #be or #cj minutes1 or until shells appear tender4 ,serves #d4 ,,shrimp ,,gumbo ,boil #a pounds shrimp1 then peel2 while shrimp are boiling3 chop up a large onion #c slices of bacon chopped #a hot pepper chopped ,brown bacon until crisp1 add onion1 saut1 but do not brown4 ,add a can of hot rotel tomatoes1 and pepper1 one can of tomato sauce1 simmer all together1 with the shrimp4 ,add one tablespoon of flour for thickening1 salt and pepper to taste4 ,,mock ,,enchiladas #a can hominy #a can chili 7without beans7 ,put layer of hominy and layer of chili4 ,cover generously with grated ,american cheese4 ,repeat4 ,bake at #cbe degrees for #cj minutes4 ,,salads ,illustration3 ,cornucopia ,,american ,,gazpacho #d medium-small 7about #a pounds7 red-ripe juicy tomatoes #a long 7about #aj inches7 thin cucumber 7pared7 of a medium-sized green pepper #a red onion 7twice the size of a walnut7 #b drained canned pimientos #a small garlic clove #b tablespoons olive oil #b teaspoons strong red wine vinegar #a cup icy-cold water #a to #a teaspoons salt teaspoon white pepper ,remove skin from tomatoes1 after dipping in boiling water or wetting and twirling on a long fork over a gas flame4 ,reserve half the tomatoes1 half the cucumber1 and half the given amount of green pepper4 ,quarter remaining tomatoes2 slice remaining cucumber1 remaining green pepper and the whole onion2 place in blender in that order with #a pimiento1 peeled sliced garlic clove1 oil and vinegar4 ,blend at high speed until smooth--about #b minutes4 ,there will be about #b cups4 ,add water1 #a teaspoon salt and pepper2 turn into a #a-quart container4 ,knife-chop fairly fine1 the reserved cucumber1 reserved green pepper and remaining pimiento4 ,there will be about #a cups2 stir into blended mixture4 ,add enough of remaining salt 7or more7 to suit taste4 ,cover tightly and refrigerate until chilled or overnight4 ,at serving time1 put an ice cube in each cup or bowl and add the gazpacho4 ,makes #d to #f servings of a refreshing1 coral-colored first course2 no salad needed when gazpacho is served4 ,,cabbage-,,carrot ,,salad cup raisins cup crushed pineapple cup mayonnaise medium head cabbage 7shredded7 #b large scraped carrots 7shredded7 ,put all the items listed above in dish and mix2 salt and pepper to taste4 ,,macaroni ,,and ,,salmon ,,salad #a package macaroni #a can salmon #b tablespoons grated onion diced celery #b hard-cooked eggs #a cup ,thousand ,island dressing ,boil #a package macaroni in salted water until tender 7about #g minutes74 ,rinse under cold water spray to remove gummy residue1 drain and set aside to cool4 ,mix together3 #a can salmon 7separate into bite-size chunks71 #b tablespoons grated onion1 cup celery1 #b hard-cooked eggs 7diced7 and enough ,thousand ,island dressing to give proper consistency 7about #a cup74 ,add to cooled macaroni1 mixing with fork1 and chill in refrigerator until ready to serve with rye triangles or saltine crackers4 ,,skillet ,,salad #d slices bacon cup vinegar #a tablespoon brown sugar #a teaspoon salt #a tablespoon finely chopped onion #d cups 7 medium head7 shredded cabbage cup chopped parsley ,cook bacon till crisp2 remove from skillet and crumble4 ,add vinegar1 sugar1 salt1 onion to fat in skillet4 ,add crumbled bacon4 ,heat thoroughly2 take from range and toss cabbage and parsley in hot dressing4 ,,cranberry ,,salad #a cup sugar #a large can crushed pineapple1 drained #a cup coarse chopped nuts #b cups cut up marshmallows ,blend ingredients together and let stand while preparing jello4 ,dissolve one package of raspberry jello in one cup of the boiling pineapple juice 7if not a cup add water74 ,cool jelly until thick1 mix with the above and last mix in one pint of whipping cream whipped4 ,pour into desired molds and chill for several hours4 ,,spreads ,,sandwiches ,illustration3 ,chef ,,sandwich ,,loaf ,best-ever sandwich1 ,easy to make2 ,better than candy1 ,better than cake4 #a loaf white sandwich bread1 unsliced #a loaf brown sandwich bread1 unsliced #h packages cream cheese #a cup mayonnaise #a can pimiento #b cans deviled ham #a cucumber pound full cream ,wisconsin cheese #b cups chicken salad sandwich mixture #a tablespoon grated onion ,cut crust off of bread4 ,cut each loaf into #e parts lengthwise4 ,on piece of white bread spread chicken salad mixture4 ,top with brown slice1 spread with pimiento and ,wisconsin mixture4 ,top with white slice1 spread with deviled ham mixed mayonnaise4 ,top with brown slice1 spread with cucumbers chopped and added to #b packages cream cheese and mayonnaise and #a tablespoon grated onion4 ,top with white4 ,ice loaf with cream cheese mixed with mayonnaise4 ,do not serve until #b hours after making4 ,,avocado ,,sandwich ,,spread #a large avocado #a small onion1 minced #a small tomato1 minced--peel by dropping in boiling water then in cold water #b small sour pickles1 minced #a garlic button1 mashed or garlic salt to taste cup pecans1 minced juice of small lemon teaspoon salt ,mash avocado1 as you would a potato1 add lemon juice to avoid discoloration of avocado4 ,add minced onion1 tomato1 pickles1 mashed garlic button or garlic salt and minced pecan meats4 ,mix well and spread on lightly buttered bread1 white or brown4 ,,lenten ,,sandwich ,,spread cup salted peanuts #a pimiento cup mayonnaise pound cheddar cheese #b boiled shelled eggs ,put salted peanuts1 pimiento1 eggs and cheddar cheese through a food grinder and then add the mayonnaise4 ,,cranberry ,,relish #b cups ground cranberries #a cored apple #a orange cup chopped pecans cup granulated sugar ,put the first three ingredients through food chopper1 using coarse blade4 ,add sugar and nut meats1 mix well and chill4 ,,keifer ,,county ,,pear ,,relish #a peck of ,keifer pears ground in food chopper #e onions medium #f bell peppers #b hot peppers #d cups sugar #e cups vinegar #a teaspoon salt #a teaspoon mixed spices #a teaspoon turmeric ,mix ingredients and cook for #ci minutes4 ,this relish can be put up in glass jars and stored4 ,,homemade ,,mayonnaise #a small egg #a teaspoon of sugar #a teaspoon of salt #a teaspoon of mustard #d teaspoons of vinegar dash of tabasco pepper or paprika #a pint of oil1 that has been chilled in refrigerator ,beat the egg with the salt1 sugar1 mustard and vinegar1 and add the oil slowly1 drop by drop until half has been used4 ,add the paprika or the pepper and add the rest of the oil4 3 ,,vegetables 3 ,,special ,,dishes 3 ,illustration3 ,cornucopia ,,tuna1 ,,noodle1 ,,vegetable ,,casserole #b tablespoons butter #a large onion1 minced #a ,no4 #b can peas1 drained #b seven-ounce cans tuna #c cups cooked fine noodles #f tablespoons flour #f tablespoons butter #a teaspoon salt #c cups milk teaspoon black pepper #a teaspoon ,worcestershire #a cups grated sharp cheese paprika ,saut onion in #b tablespoons of butter and mix with drained peas4 ,break tuna with fork4 ,combine butter1 flour1 salt1 ,worcestershire sauce1 pepper and milk into a cream sauce and add #a cup grated cheese4 ,cook over low gas flame until cheese is melted and sauce is smooth4 ,alternate peas1 noodles and tuna in greased casserole and cover with sauce4 ,top with remaining cup cheese and sprinkle paprika on top4 ,bake #be to #cj minutes in #cej degrees preheated oven4 ,serves #f to #h4 ,,eggplant ,,casserole #a eggplant 7medium7 #a can tomato sauce #a onion #b cloves garlic #c tablespoons oil grated parmesan cheese ,fry onion and garlic in oil until golden brown1 add tomato sauce1 one can of water1 salt and pepper2 let cook until thick4 ,slice eggplant in -inch thick slices4 ,fry until done1 place layer of eggplant in pyrex dish4 ,cover with sauce and sprinkle with grated parmesan cheese1 repeat until all is used4 ,,italian ,,style ,,squash #d small sausages #a small onion #a tablespoon shortening #a can or #a package of frozen squash ,dice sausage and onion and brown in shortening4 ,add cooked squash4 ,cook over low heat until liquid from squash is almost gone4 ,,stuffed ,,round ,,steak ,saut in cup margarine3 #a medium onion1 minced #a clove garlic1 minced ,combine with3 #c cups coarse dry bread crumbs cup minced celery cup minced raw carrot #a tablespoon minced parsley #a teaspoon salt teaspoon thyme teaspoon sage teaspoon pepper ,spread on #a pounds beef round steak4 7,first1 bone steak and pound flour into both sides2 brush off excess flour47 ,roll up and tie securely4 ,brown on all sides in a little hot fat in large heavy utensil4 ,add cup hot water4 ,cover2 cook #a hours in #cej degrees oven4 ,uncover2 and cook hour longer4 ,add thickening to juices in utensil for gravy4 ,,baked ,,oysters #a pint oysters #a medium size onion and green onions #a pod of garlic several pieces of celery 7heart7 little parsley ,cut above ingredients into small pieces4 ,cook slowly in butter until tender4 ,have ready cracker crumbs4 ,then pour oysters1 juice and crumbs into the above1 use enough cracker crumbs to take up juice of oysters4 ,cook slowly until oysters curl4 ,add ,lea ,perrins sauce1 salt and pepper4 ,fill 7#d7 large size baking shells4 ,spread cracker crumbs and melted butter on top4 ,bake #ae or #bj minutes4 ,serve while hot4 ,,shrimp ,,wriggle ,make a smooth white sauce with about stick of butter1 #c tablespoons flour and #a cups of milk and salt to taste4 ,add cup of catsup1 #b teaspoons minced parsley1 cup finely chopped celery1 teaspoon ,worcestershire sauce1 then lots of shrimp that have been boiled4 ,put in individual baking cups on a flat pan because little cups are hard to handle in an oven4 ,bake at #cej degrees for #bj to #be minutes4 ,before the last few minutes of baking1 sprinkle with finely ground bread crumbs and a dab of butter on top--let brown4 ,,men',s ,,recipes ,illustration3 ,chef ,,pork ,,chops ,,oriental #f double thick pork chops #a cup cooked white rice bell pepper sliced in thin strips cup bean sprouts cup diced onions #a diced pimiento #c stalks diced celery #d tablespoons soy sauce #a raw egg teaspoon paprika #a small can stems and pieces mushrooms 7drained7 #a tablespoon flour #a cup cold chicken stock #c tablespoons butter or margarine salt and pepper to taste ,have butcher cut six pork chops double thick and make a pocket for stuffing4 ,in a skillet saut onions1 bell peppers1 celery1 bean sprouts1 pimiento and mushrooms in two tablespoons butter or margarine until onions become transparent but not brown4 ,move ingredients to side of skillet and in center place the cooked white rice and make a volcano to the bottom of skillet4 ,in volcano add one tablespoon butter or margarine and when melted place whole raw egg and when egg has set add #b tablespoons soy sauce1 the paprika1 and gently stir until all ingredients are well mixed and egg is done and distributed throughout4 ,add salt and pepper to taste4 ,stuff pork chops with mixture1 place in a shallow baking pan and bake in moderate oven until chops are done and well browned4 ,remove chops from pan and pour off all grease4 ,to the remaining brown drippings add #a tablespoon flour dissolved in #a cup chicken stock and #b tablespoons soy sauce and stir until sauce thickens4 ,on serving spoon sauce over chops4 ,serves #f4 ,,tater ,,dog ,cut an ,idaho potato about #e inches long in half4 ,with a spoon scrape out the center of both halves1 enough to hold a wiener4 ,insert the wiener in the cavity1 spread with margarine1 a dash of salt and pepper and chili sauce4 ,butt the potato together1 use #b toothpicks to hold4 ,grease outside liberally with butter or margarine4 ,put into oven1 bake until potato is well baked4 ,with serving of cole slaw or similar salad1 this will be a most appetizing meal4 ,,time-,,saver ,,dinner #a pound hamburger meat #a clove garlic1 chopped fine #a small onion1 chopped fine small bell pepper1 chopped fine teaspoon salt teaspoon black pepper #a can tomatoes #a can tomato sauce #c tablespoons tomato catsup teaspoon hot sauce teaspoon ,worcestershire sauce #b cups water ,mix salt1 pepper1 onion1 garlic and bell pepper4 ,drain tomatoes and mash them1 saving juice4 ,add all this to meat and mix well4 ,take tomato juice and add tomato sauce1 hot sauce1 ,worcestershire sauce together4 ,put this with water and pour over meat loaf4 ,put tomato catsup over top of meat loaf4 ,peel two medium size potatoes4 ,cut in quarters and put around meat loaf4 ,bake in #dej degrees oven for #a hours4 ,,garlic ,,spareribs #f pounds spareribs #d large cloves garlic #a tablespoon salt #a cup chicken stock or consomme #a cup orange marmalade cup vinegar cup ketchup ,figure at least #a pound spareribs per person4 ,leave sides whole so they can be threaded on a spit later4 ,crush garlic with salt4 ,add chicken stock or consomme with marmalade1 vinegar and ketchup4 ,marinate ribs at least #ab hours in garlic marinade1 turning several times4 ,weave the whole strips on spit and cook slowly over low coals for #a to #a hours or until shiny brown and fork tender4 ,baste with the marinade during the cooking4 ,or if preferred1 bake ribs in slow oven 7#cjj degrees ,f47 for #b hours4 ,baste often4 ,,kids' ,,delight ,prepare one recipe for biscuit dough4 ,roll out thin1 cut in three pieces4 ,spread one piece with apple jelly and peanut butter4 ,spread one piece with stewed apples and grated cheese4 ,spread one piece with fig preserves4 ,roll each piece into a slender roll4 ,slice into #a-;inch thickness4 ,place on greased pan1 bake #ab minutes in moderate oven4 ,illustration3 ,eagle logo ,american ,national ,,insurance ,,company ,,life ,,home ,,office3 ,,galveston1 ,,texas ,,health ,the ,leader in the ,business of ,creating the ,future ,,presented ,,by ,,representing ,,american ,,national ,,insurance ,,company ,,galveston1 ,,texas #aa-aifa ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,added explanatory text in brackets for unfamiliar brand names4 --,in the text versions only1 text in italics is delimited by underscores4