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COLLECTED FAVORITE RECIPES OF ARIZONA FARMER COOKS

2 FOOD WITH AN ARIZONA ACCENT

TO . . .

The American Homemaker

Upon Whose Courage

Energy, Wisdom and

Poise May Depend a

Nation's Victory

FOOD WITH AN ARIZONA ACCENT 3

Thanks a Million

To home economists Ruth Kruger and Helen Fagan,

who so expertly judged the entries to Arizona Farmer's

recipe contest series which formed the nucleus of this

book; to all the homemakers who contributed; to the vari-ous home demonstration agents and nutritionists who havegiven of their wisdom; and to each and every person whomwe have heckled for aid and advice in compiling Foodwith an Arizona Accent.

The illustrations that will keep youchuckling throughout these pages,were done by Charlene Bisch, thetalented—and we mean talented!—young rural Phoenician about whosework everybody is exclaiming now-adays.


By Way of Foreword . . .

H I, EVERYBODY!We promised you an Arizona-Accent Cookbook, =d-

well, here it is.

Honestly, though, sometimes we've wondered . . .

When Arizona Farmer readers and listeners on Dinner Belltime began requesting a homemakers' recipe exchange and acookbook, it seemed a cinch. We'd just make the one servethe other. We'd have a series of recipe contests and letArizona Farmer cooks write the cookbook!

And did they co-operate! During that contest series webecame literally bogged down in recipes from Applesauce toZweiback. We felt pretty smug over the mounting collectionof tried and true favorites of Arizona homemakers, their sistersfrom other states, and even an occasional epicurean male whowould insist on contributing.

We certainly couldn't complain about the co-operationfrom the outside—it was fifth column opposition that nearlywrecked our morale . . .

Ernie Douglas, the Old Farm Reporter, claiming publiclyon Dinner Bell that all these contributed recipes couldn't holda candle to his vaunted "basket system." (He aired elaboratedescriptions of his method of placing unrelated ingredients,measurements, and cooking instructions in allotted baskets,and drawing various combinations to get different recipes.)

We talked down Ernie Douglas and his basket system—if we do seem to brag. But the wear and tear of the ordealleft us sort of enfeebled to cope with the anti-vitamin cam-paign perpetrated by the Old Bellringer Les MaWhinney andJimson Weed Editor Bob Maud.

Not that we were ever seriously worried over the crudetactics of those two. But the long process of quelling themon the Women's Page and on Dinner Bell time was exhaust-ing, and rendered us nearly unequal to the constant vigilthat was necessary to restrain Foxtail Johnson from sneakinghis favorite ingredient, squawberry cordial into all therecipes.

As for Clarence Powell, the Farmer's business manager—"What's all this talk about getting out a cookbook?" he

was forever grumbling. "A cookbook calls for dough." (It wasno pun the way he meant it.)

You can see what we've been up against, defendingour carrots and spinach from the Ernian, Mawhinnian andMaudian influences; keeping hawklike watch over FoxtailJohnson and coaxing Mr. Powell to part with the shekelsnecessary to pay the printer . .

Not to mention the quandary we've been in, trying todecide which of the recipes we'd just have to leave out forlack of space. This problem was partially solved by thefact that many obviously fine recipes were submitted withoutcomplete directions.

So here it is, your Arizona-Accent cookbook. It wearsno learned spectacles of science as it makes its bow. But

it starts right out voicing the experience of a lot of enthusiastic

Arizona Farmer cooks. We hope that every recipe bringsyou—

Good luck!THE EDITOR.


TABLE OF CONTENTS

Page

Foreword 4

Breakfast Menus 7-8

Breads 9-15

Eggs 17-20

Salads 23-30

The Main Dish 33-40

Meats 43-52

Lamb, Beef, Pork 44-48

Poultry and Rabbit 48-49

Game 49-50

Fish, Seafood 51-52

Vegetables 55-59

Soybeans from Soup to Nuts 59

Desserts 61-79

Cakes 62-66

Cookies 67-69

Pies 70-72

Refrigerator Desserts 73

Just Desserts 74-79


TABLE OF CONTENTS

The Pause That Picks You Up 81-83

Summer Drinks 81-83

Sandwich Suggestions 83

Margarita's Mexican Recipes 85-86

Arizona-Accent Delicacies 89-93

Citrus Delicacies 90-91

Date Delicacie; 90-92

Pomegranate Pointers 92

Grape Clusters, Pickled 92

Miscellaneous Delicacies 82

Cactus Conserve and Preserves 93

Figs for Breakfast 93

Candy with Arizona Accent 93

Miscellaneous Information 94

FOOD WITH AN ARIZONA ACCENT

7

What, you don't eat breakfast?Well, your sins be on your own head!

How else can you ease into motionall that body-machinery that hasbeen blissfully dormant while youslept? Where else will you find sucha rich supply of B complex—thosemorale vitamins that enable you tosquare your chin against outrageousfortune—as in whole grain breakfastcereals? What better source of thatdestructible Vitamin C than Arizonafruits?

Family breakfast is an importantsocial structure — a bridge designedto carry a family out of its morninggrouch into a mood combining amia-bility, efficiency and unity.


Our Favorite Sunday BreakfastArizona Grapefruit or Juice

Deviled Poached Eggs*Fruit Drop Biscuits**

Coffee—Milk or Cocoa for childrenMrs. Alice StoddardRoute 1, Box 209Peoria

* See Eggs** See Breads

Children's BreakfastJack Horner Apples

Oatmeal with Thin CreamSoft-Cooked Eggs

Cinnamon DoughnutsMalt-Cocoa

Fo make Jack Horner Apples: Wash4 apples; core, pare half way. Placein a casserole, add 1/2 cup water. Com-bine 1/3 cup crushed cornflakes, 2 table-spoons chopped walnut meats, Y4 cupchopped dates. Fill apples with mix-ture. Sprinkle with cup brown sugar.Cover, bake in moderate oven (350 de-grees F.) 50 minutes.For Cinnamon Doughnuts: Split dough-nuts, top with cinnamon and sugarand toast them.

Mrs. Zenna K. EthingtonRoute 1, Box 81Chandler

Our Favorite BreakfastSliced Peaches

Grapenuts with Whole Milk, Sugaror Honey

Corn Meal Griddle Cakes*Grape Jam or Apple Butter

Bacon CrispCoffee with Cream

Mrs. Grace BurnsRoute 2, Box 121Glendale

* See Breads

Favorite Ranch Breakfast1 small Chicken, fried a golden brown

with GravyButtermilk Biscuits, Butter

Plenty of CoffeeStrawberry Jam or Jelly

"The cowboys really go for this break-fast," writes Mrs. Bill Benton, Spring-erville ranch woman. "I always like touse a small chicken for breakfast as theyare more tender than larger ones."

Arizona BreakfastOrange Juice Baked AppleOatmeal with Milk and Shredded Dates

Scrambled Eggs and BaconToast with Butter and Orange

MarmaladeCoffee or Milk

Mrs. F. T. TitgenRoute 1, Box 55Phoenix

Frizzled and ScrambledGlass of Combined Orange and Lemon

JuiceWhole Grain Cereal with CreamFrizzled Ham and Scrambled Eggs

Bran or Whole Wheat MuffinsButter and Jam

Coffee—Milk for ChildrenMrs. Nelle S. WoodRoute 1, Box 131Mesa

Food for Victory—At least two serv-ings daily of whole-grain or enrichedgrain products.

Colorful BreakfastOrange or Grapefruit Juice

Breakfast Apple SauceEggs, scrambled with bits of Bacon

Hot Whole Wheat Cereal, with BrownSugar and Cream

Peach Preserves with CherriesCoffee or Milk

Breakfast Apple Sauce: Peel, core, anddivide into eighths, 6 firm cooking ap-ples. Combine 2/3 cup sugar; 1/2 cupwater, 1 stick cinnamon, 2 whole clovesand the peel of 1/2 lemon; bring to aboil, and add prepared apples. Cookslowly 5 to 8 minutes, or until applesare almost tender. Remove from heat;let cook in saucepan. Remove spicesand lemon peel. Serves 4.


Variety in Breakfast is the avowedslogan of Phoenix home economistHelen Fagan. For breaks in the break-fast routine she suggests such delicaciesas Fried Bananas and Swiss Eggs.*

Fried BananasPut the juice of half a lemon (more if

desired) in a skillet. Add 1/3 cup sugar,3 tablespoons butter or margarine. Splitbananas through center lengthwise andlay flat in the hot mixture in the skil-let. Fry first on one side, then on theother, turning carefully with a spatulato prevent mushing. Fry briskly atfirst, then reduce heat to prevent scorch-ing. Fried bananas are delicious withbacon curls, toast and coffee.*See Eggs.

Quick BreakfastTomato or Orange JuicePoached Eggs on Toast

Extra Toast with Honey or MarmaladeCoffee with Cream

Mrs. J. E. Simms1110 East Polk StreetPhoenix


9

We still call bread the Staff of Life,despite the fact that the white, fluffybread preferred by this generationis a pretty flimsy staff compared withthe darker, coarser, stronger breadused by our great-grandparents.

As a victory measure Uncle Samwould like his citizens to eat wholewheat bread. As a second best meas-ure he is restoring to white flour andbreads, three of the essential ele-ments lost in the milling of refinedflour.

Enriched white flours and breadsare available at your grocer's. Useenriched or whole grain products,and bread will indeed be your staffof life!


Date Bread1 1/2 cups cut dates, covered with% cups boiling water

Add 1 teaspoon soda and let standuntil cool

1 egg2 tablespoons brown sugar

1/2 cup milkShortening

2 cups flour sifted with1 scant teaspoon salt and1 teaspoon baking powder (if double

action type is used) or2 teaspoons baking powder (if cream

of tartar type is used)Beat egg, add brown sugar and milk;

add sifted dry ingredients; add cooledshortening. Bake 1 hour in a greased loafdate mixture and 2 tablespoons meltedpan at 275 to 300 degrees F.

Mrs. Jay HydeRoute 5, Box 443 Phoenix

Bran Date Bread11/4 cups boiling water11/2 cups chopped dates11/2 cups all-bran

1 egg, slightly beaten2 tablespoons melted shortening1 teaspoon vanilla

1 1/2 cups flour1 teaspoon baking powder1 teaspoon salt

1/2 cup sugar% cup chopped nut meatsPour boiling water over dates and

cool. Add all-bran, egg, shortening andflavoring. Sift flour with baking pow-der, soda, salt and sugar; add nut meats.Add to first mixture and stir only tillsmooth. Bake in a greased loaf panat 350 degrees F. 50 to 55 minutes.Slices nicely the day after baking.Serving with cream cheese makes itjust right!

Orange Raisin Bread3 cups flour4 teaspoons baking powder1 teaspoon salt

cup sugar3/4 cup raisins1 tablespoon grated orange peel

1/2 cup orange marmalade1 egg, well beaten1 cup milk

Sift together the flour and bakingpowder; add salt, sugar and raisins. Stirin the orange peel, marmalade and egg,beaten and mixed with the milk. Placemixture in a well greased loaf pan andbake at 350 degrees F. for about 50minutes.

This bread is delicious, sliced thin andused with cream cheese filling or othertasty spread.

Mrs. Howard Kirlin47 East Roanoke Phoenix

Peanut Butter Bread2 eggs

11/2 cups sugar1 cup milk2 cups peanut butter2 heaping teaspoons baking powder

1/2 cup butter3 cups flour

Cream butter and sugar; add eggs,then peanut butter and milk, and stiruntil peanut butter is well blended.Sift baking powder with flour and stirinto mixture. Bake in loaf pan at 350degrees until bread shrinks from sidesof pan. For dessert, ice this bread withMocha Icing, made by blending pow-dered sugar, strong coffee and butter.

Mrs. Mary E. WolfeRoute 1, Box 331Tucson

Sunday Hot Bread3/4 cup sugar2 tablespoons butter

1/t teaspoon salt1 egg

2/3 cup milk1 1/2 cups bread flour

3 teaspoons baking powder1 teaspoon lemon extract

Pecans, cinnamon and sugarCream together sugar and butter.

Beat egg well and add to milk. Siftflour, baking powder and salt together,and add to creamed mixture, alternatelywith the milk and egg.

Spread in well oiled shallow pan andsprinkle liberally with chopped pecans,which have been rolled in flour. Sprinkleover the nuts a liberal amount of cinna-mon and granulated sugar. Bake 20 to 25minutes at 400 degrees F. Serve hotwith butter.

Mrs. W. E. Ainslee2117 West Madison StreetPhoenix

Mrs. David Reid1130 West Palm LanePhoenix

Maize Bread1 cup all purpose flour2 teaspoons baking powder1 teaspoon salt

1/4 teaspoon soda1 tablespoon brown sugar (or white)1 cup maize meal1 egg, well beaten1 cup sour milk or buttermilk4 tbsp. melted shortening

Sift first five ingredients together.Add maize meal and mix thoroughly.Add egg and milk to make a stiff hat-ter. Add melted shortening; beat untilwell mixed. Pour into greased, shallow6x10 baking dish or greased muffinpan, and bake at 400 degrees F. for 30minutes. Makes 12 muffins.

Mrs. Ida M. GoshornRoute 2, Box 15B Yuma


11

Caramelized Pecan Orange Rolls2 cups flour, measured after 1 sifting4 teaspoons baking powder

1/2 teaspoon salt4 tablespoons shortening (half but-

ter)1 tablespoon sugar1 egg, well beaten

1/2 cup milk2 teaspoons grated orange rind

1/4 cup sugar and 1/2 teaspoon cinnamonmixed together

Sift together the measured flour, bak-ing powder, salt and sugar. Add short-ening, blend well with pastry blender orfork; add orange rind. Add beaten eggto milk and blend into flour mixture.Roll out in oblong sheet as for cinna-mon rolls. Spread generously with but-ter and sprinkle with the cinnamon andsugar mixture. Roll and cut in %-inch slices. Line in a deep greased panwith 1 cup brown sugar, 2 tablespoonsbutter, 1 tablespoon cold water and 1 cuppecans. Lay the rolls on this mixture.Bake in moderate oven (375 degrees F.)20 to 25 minutes. Turn on a platter andserve very hot with coffee or hot maltedmilk.

This dough has a multitude of uses.It can be made into fancy rolls, fruitrolls, cobblers, shortcakes, tea biscuits;it may be filled with ground meats, jams,jellies, grated cheese, or made intobutterfly rolls or meat pies.

Mrs. Anne SlaterRoute 1Sheridan, Wyoming

Prune Nut Bread1 tablespoon shortening1 cup granulated sugar1 egg, well beaten

1/2 cup prune juice1 cup all-purpose flour2 cups graham flour1 cup sour milk3 teaspoons baking powder

1/2 teaspoon soda1/2 teaspoon salt2 cups cooked, pitted, chopped prunes1 cup chopped walnut meats

Blend shortening and sugar; add beat-en egg. Combine milk and prune juice,and add to mixture alternately with theflour which has been sifted togetherwith other dry ingredients. Add choppedprunes and chopped walnut meats. Pourinto a greased loaf pan and bake 40 to45 minutes at 375 degrees F.

Mrs. Willie B. ArgallRoute 2, Box 384Glendale

Hot Cheese Corn Bread1 cup corn meal (white or yellow)1 cup flour2 teaspoons salt1 egg2 teaspoons baking powder

% cup milk1 cup shredded yellow cheese

Mix corn meal, flour, salt and bakingpowder together. Add milk and egg;beat. Add half the shredded cheese.Pour in hot, greased 9-inch pan andsprinkle with the remainder of the cheese.Bake at 375 degrees F. until brown.

This is very good with a vegetable din-ner. Children love it.

Mrs. Jack CokerTiger

Sweet Bread or Fruit Bread1 cup thick potato water

1/2 cup fat1/2 teaspoon salt1/2 teaspoon sugar2 eggs, well beaten

1/2 cup sugar1 cake quick yeast2 tablespoons water4 cups sifted flour

Boil and rice a medium-size potato;add water to make 1 cup. Cream fat,sugar, salt; add potato water and coolto lukewarm. Add yeast, dissolved in1/2 teaspoon sugar and 2 tablespoons wa-ter. Then add eggs and flour to make asoft dough. Place in greased loaf panand let rise. Bake for 45 minutes at 375degrees F. While warm top with pow-dered sugar and butter icing. Decorateto suit individual taste.

For special occasions, to half thebasic recipe add % cup each of quarteredcandied cherries, sliced candied citron,chopped nuts, and seedless raisins. Dec-orate with cherries, nuts and citron.The basic dough may be baked in pecanrolls, cinnamon rolls, or in a loaf.

Miss Edna KinerRoute 1, Box 95Scottsdale, Arizona

Doughnuts2 cups sifted flour2 teaspoons baking powder

1/4 teaspoon saltteaspoon cinnamonteaspoon vanillaCUD sugar

1 egg., well beaten

1


Refrigerator Gingerbread1 cup shortening1 cup brown sugar1 cup molasses3 eggs, beaten1 cup hot water3 cups general-purpose flour1 teaspoon soda

1/2 teaspoon salt2 tablespoons cinnamon

% tablespoon gingerCream shortening and brown sugar.

Add the molasses, eggs and hot water,stirring between each addition. Sift re-maining ingredients and mix with firstmixture. Store in refrigerator and bakeas needed. This will keep several daysif properly chilled. Serve warm withany pudding sauce, or whipped cream.

Mrs. Raymon Low1926 East Thomas RoadPhoenix

Mallow-Puffs% cup light brown sugar1/2 cup shortening3 egg yolks

1 1/z cups flour1% teaspoons baking powder% teaspoon salt1/2 teaspoon cinnamon1 teaspoon ginger

1/4 teaspoon cloves14 teaspoon allspice1/2 cup water

MarshmallowsMeasure the brown sugar, mash with

rolling pin, put through a coarse sieve;add shortening and cream thoroughly;add egg yolks and beat well. Add sifteddry ingredients in small portions alter-nately with the water, mixing well aftereach addition. Pour into greased muf-fin tins and bake about 20 minutes at375 degrees F. Remove to wire cakecooler. When completely cooled, andjust before serving, cut a deep holewith a paring knife in the top of each,insert a marshmallow on its side, thentoast slowly beneath the broiler flameand serve warm.

This is a wonderful recipe to use onSunday morning as a treat to surprisehubby and the kiddies, or as a snack forthe school boys and girls when theycome home hungry.

Mrs. George Dikeman47 East RoanokePhoenix

1 tablespoon melted butter or othershortening

% cup milkCombine ingredients to make a soft

dough. Knead two minutes and roll outon floured board to thickness of TAinch. Fry in hot lard or other fat. (Maybe fried in 'deep fat at 365 degrees F.Turn while frying.) Drain on absorb-ent paper. When cool, shake in paperbag with powdered or granulated sugar.

Mrs. Evelyn OlsonRoute 1, Box 528

Glendale

Ice Box Rolls1 quart milk, scalded and cooled1 cup potatoes, boiled and mashed

% cup sugar1 cup lard, melted1 cake compressed yeast, dissolved in

% cup warm water2 teaspoons baking powder1 teaspoon soda1 teaspoon salt

Flour as neededInto the quart of scalded and cooled

milk, add the mashed potatoes, sugar,lard and yeast (which has been dissolvedin warm water). Add the baking pow-der, soda and salt to a small quantityof flour, and sift into the mixture.

Use flour enough for a soft batter.Let the sponge or batter rise until fullof bubbles; then add enough flour tomake a dough that can be handled (nottoo stiff). Put in a covered containerin the refrigerator until needed. Whenwanted, pinch off sufficient dough tomake amount of rolls required. Shapeinto small rolls, let rise 1 hour andbake 15 to 25 minutes at 400-425 de-grees F.

This basic recipe makes about 8 dozenmedium-size rolls. Should the dough bekept too long in the refrigerator it maybe sweetened by kneading into it alittle soda dissolved in a small quantityof water.

Following are a few variations forwhich this basic recipe may be used:

Sweet Rolls: Add an extra 1/2 cupsugar to basic recipe. Mold rolls intodesired shape and brush tops with sweetmilk and sprinkle with sugar just be-fore putting them into the oven.

Caramel Rolls: Take a piece of doughthe size of a pint cup, work into it but-ter the size of a walnut and 1/4 cupbrown sugar. Roll about 1 inch thickon floured board. Cover with bits ofbutter, sprinkle with brown sugar andbroken nut meats. Roll dough as forjelly rolls and slice in sections about1 1/2 inches thick. Place in greased pan,let rise and bake. Serve warm.

Mrs. Charles MittenMesa


13

Old Fashioned Muffins2 cups uncooked oatmeal. Pour over

this 1 1/2 cups sour milk and let stand afew hours or overnight. Add IA cupsugar, 1/4 cup melted shortening, 1 eggwell beaten, 1 teaspoon soda, 1 teaspoonbaking powder, 1/2 teaspoon salt, 1 cupflour. Bake 20 minutes at 425 degrees F.Makes 18 large muffins.

Mrs. Hugh G. PalmerP. 0. Box 177Yuma

Butterscotch Pecan Rolls2 cups flour3 teaspoons baking powder2 tablespoons lard1 scant cup milk1 teaspoon salt

34 cup brown sugar1/3 cup butter1/2 cup chopped pecansMix flour, baking powder and salt.

Cut in lard with knife, or mix lightlywith fingers. Add milk gradually toform a soft dough. Turn out on afloured board. Roll into an oblong piece1/2 inch thick and spread lightly withbrown sugar and butter mixed together;sprinkle with the chopped nuts, roll likea jelly roll, and cut roll into 1-inchslices. Place slices cut side down in agreased pan and bake at 400 degreesF. about 20 minutes.

Mrs. Frank WoodsRoute 12, Box 925Phoenix

Pocket-Book Rolls2 cups sifted cake flour2 teaspoons baking powder% teaspoon salt2A cup milk1 tablespoon butter or other short-

eningSift flour, measure, and sift again with

baking powder and salt. Cut in short-ening; add milk all at once and stircarefully until all the flour is dampened.Then stir vigorously until mixture formsa soft dough and follows spoon aroundbowl. Turn out immediately on well-floured board and knead lightly twoor three minutes. Roll inch thick,cut with floured 2-inch biscuit cutter.Fold double and press edges togetherlightly. Place in greased pan, brush topwith melted butter. Cover and let risein warm place for 20 minutes. Bake inhot oven at 425 degrees F. for 10 min-utes. Again brush tops with melted but-ter and continue baking 5 to 10 min-utes. Remove from oven, brush topswith butter and serve. Makes 18 rolls.

Mrs. J. C. JohnsonRoute 4, Box 699Tucson

Bran Refrigerator Rolls1 cup shortening (I have used drip-

pings or bacon grease)% clip all-bran

teaspoons salt1/2 cup sugar1 cup boiling water2 eggs1 cake compressed yeast1 cup lukewarm water

61/2 cups flour, or moreCombine shortening, sugar, all - bran

and salt; add boiling water, stirring un-til shortening is melted. Let stand untilmixture is lukewarm. Add well beateneggs and yeast which has been softenedin lukewarm water. Add half the flourand beat until batter is smooth. Addremaining flour and mix well. Coverbowl and place in refrigerator overnightor until used. Form balls of dough tofill greased muffin tins about half full.Let rise in warm place about two hoursor until doubled in size. Bake about 15minutes at 450 degrees F.

Mrs. C. E. Stains578 South 9E Salt Lake City, Utah

Whipped Cream Waffles2 cups whipping cream1 egg1 tablespoon sugar2 cups sifted flour

1/2 teaspoon baking powder'A teaspoon salt1 cup ice water

Whip the cream; add beaten egg andsugar. Sift together the flour, salt andbaking powder and add to the creammixture, alternately with the ice water.Bake in a very hot waffle iron. Thewaffles should be thin and crisp, andare delicious.

Mrs. Harry F. MichaelRoute 6, Box 1058 Phoenix

J4FOOD WITH AN ARIZONA ACCENT

Corn Meal Griddle Cakes1 cup corn meal2 cups flour2 tablespoons sugar1 teaspoon salt4 teaspoons baking powder2 eggs2 cups boiling water

1 1/2 cups milk4 tablespoons melted fat

Put meal, sugar and salt in a mixingbowl and pour over them the boilingwater. Let stand until the meal swells,30 minutes or more. Add the milk.When mixture is quite cool, stir in flour,sifted with baking powder. Stir in wellbeaten eggs. Add melted fat. Bakecakes on both sides on a moderately hotgriddle. Serves 4 to 6. These cakesneed longer cooking than wheat cakes,and are delicious. Serve with sugarsyrup, either maple or walnut flavored.


Carrot Muffins1/4 cup fat

cup sugar1 egg, beaten1 cup raw grated carrot3 teaspoons baking powder1 teaspoon grated orange rind2 cups sifted flour

1/2 teaspoon salt1 cup milk

Cream fat and sugar together untillight and fluffy. Beat in the eggs. Siftflour, salt and baking powder together,and add alternately with milk, stirringonly enough to mix well. Last foldin carrots and orange rind. Fill well-oiled muffin tins 2/3 full. Bake in amoderate oven (375 degrees F.), 25 min-utes to 30 minutes.


Picnic Turnovers2 cups sifted flour3 teaspoons baking powder

1/2 teaspoon salt5 tablespoons shortening

About % cup milkSift flour, baking powder and salt.

Cut in shortening until mixture is fineas meal. Add milk, mixing until a softdough is formed. Knead lightly onfloured board about 20 seconds. Rolldough about '4 inch thick and cut into4-inch squares. Brush squares withmelted butter. Have ready the follow-ing ingredients:

11/2 cups ground cooked ham1/4 cup mayonnaise1 teaspoon dry mustard

1/2 teaspoon onion juice2 tablespoons chopped dill pickle5 thin slices cheese

Combine ham, mayonnaise, mustard,onion juice and pickle, mixing well. Onhalf of each buttered square of biscuitdough, place a triangle of cheese. Onthe cheese place 1 tablespoon ham mix-ture. Fold dough over filling to form atriangle. Press edges together. Bake 20to 25 minutes in hot oven (425 degreesF.). Serve hot or cold. Makes 10 turn-overs.

Mrs. C. V. Budlong1602 E. 7th, Tucson

Apricot Frittersegg, slightly beatencup apricot juicecup flour 1/2 tsp. saltNo. 2 can apricot halves, well

drainedBrown sugarCinnamon

Combine egg and juice, and mix thor-oughly. Sift flour, measure and sift withsalt. Add to first mixture; beat untilsmooth. Chill. Dip apricots in fritterbatter. Fry in deep fat (375 degrees F.),until brown. Drain on absorbent paper.Sprinkle with brown sugar and cinna-mon. Serve with broiled ham.

Mrs. Arthur RoveyRt. 2, Box 663B, Phoenix

Old Southern Spoon Bread1 cup yellow corn meal

1/2 teaspoon salt3 cups sweet milk3 tablespoons butter 4 eggs

Mix corn meal, salt and milk togetherand cook slowly over flame until mushis formed. Remove from flame, add eggyolks and butter. Fold in stiffly beatenegg whites. Pour into buttered casser-ole and bake 25 or 30 minutes at about400 degrees F.

Mrs. L. O. Cowan308 E. 2nd St., Tucson

11/21/2

1


Quick Hot Rolls1 cake Fleischmann's yeast2 tablespoons sugar2 cups lukewarm water6 cups flour2 tablespoons melted fat

11/2 teaspoons saltDissolve yeast and sugar in lukewarm

water; add fat and half the flour. Beatuntil smooth, then add salt and remain-ing flour or enough to make easilyhandled dough. Knead until smooth andelastic. Place in greased bowl, cover andset aside in warm place to rise about1 or 1 1/2 hours. Knead lightly and rollout to 1/4 inch thick, brush lightly withmelted butter, then fold over and rollagain. Cut out with 2-inch biscuit cut-ter. Place in well greased pan, brushtops with melted butter and let rise% hour. Bake in hot oven about 10minutes.

Mrs. Bill BentonSpringerville

Cinnamon Twists2 cups flour

1/2 cup lard1/2 teaspoon salt1 egg, well beaten4 tablespoons sugar2 cakes compressed yeast, dissolved in

1/2 cup lukewarm milkWork the shortening into the dry in-

gredients just as you do for baking pow-der biscuits; add beaten egg and com-pressed yeast which has been dissolvedin the lukewarm milk, and mix all to-gether. Put dough in a cloth and placein cold water for 1 hour. Remove doughfrom water, take 1 tablespoon at a timeand dip in a mixture of 1 cup sugarand 1 tablespoon cinnamon. Pull, thentwist into any desired shape, place ingreased pans and let rise 1 hour. Bake20 or 25 minutes in moderate oven.

Mrs. F. T. Titgen2727 North 27th StreetPhoenix

Mush Biscuits1 quart cooked and salted corn meal

mush. When almost cool, add 1 cakeyeast, dissolved in 1/2 cup lukewarm wa-ter, 1/2 cup melted shortening and 1/4 cupsugar. Stir mixture thoroughly untilsmooth; add flour enough to make likebread dough. Take out what is neededfor a baking; roll out like ordinary bis-cuit dough; cut with biscuit cutter andplace in pans. Let rise till double insize, then bake. The remainder of doughmay be placed in refrigerator untilneeded.

Mrs. Jo MaherP. 0. Box 1134Douglas

Ginger Cheese Muffins2 cups flour2 teaspoons baking powder

1/2 teaspoon ginger% teaspoon salt1 egg

% cup milk1/2 cup molasses4 tablespoons melted butter

2/3 cup grated cheese1 teaspoon vanilla

Sift together flour, baking powder,ginger and salt. Beat egg well; addmilk gradually, then slowly add mo-lasses; add this mixture to the sifteddry ingredients, stirring constantly un-til smooth. Add melted butter; fold ingrated cheese and vanilla. Fill muffintins half full and bake 15 minutes at375 degrees F. Serve hot with butter.

Mrs. Homer FortnerRoute 4 Stafford, Kansas

Apple and Bacon Muffins2 cups all-purpose flour4 teaspoons baking powder1 tablespoon sugar1 teaspoon salt1 egg, beaten1 cup milk2 tablespoons melted shortening

10 tablespoons sweetened apple sauce3 strips uncooked bacon, finely

choppedSift together dry ingredients; add egg,

milk and melted shortening. Mix all to-gether quickly. Put spoonfuls of the bat-ter in muffin pan. Place 1 tablespoon ap-ple sauce on top of each spoonful of bat-ter in the pan, and cover with anotherspoonful of batter. Sprinkle tops withchopped bacon. Bake in moderate oven25 minutes. Makes 10 muffins.

Mrs. I. F. HallRoute 8, Box 1120 Phoenix

Fruit Drop Biscuits2 cups sifted flour

21/2 teaspoons baking powder2 tablespoons sugar

1/2 teaspoon salt3/4 cup milk4 tablespoons butter1 cup apple, pared, cored and finely

chopped11/2 tablespoons grated orange rind

1/2 cup raisins, finely choppedSift flour once, measure, add baking

powder, sugar and salt, and sift again.Cut in shortening; add milk, apples, rai-sins and grated orange rind, mixingwell. Drop from teaspoon on ungreasedsheet and bake 12 minutes at 450 de-grees F. Serve hot with butter. Verynice for luncheons and teas.

Mrs. Alice StoddardRoute 1, Box 209Peoria

16 CLIP N.

We never knew an author who hada book published, who didn't complainthat he had his most brilliant brainthrobs too late—after the book was offthe press.

We've taken care of that probabilityfor Arizona Farmer cooks, who wrotethis book, and for their friends who readand use it. Here and there you'll findClip 'n Paste pages, like this one, fornew inspirations and discoveries aboutArizona accents in food.


17

''Cut-cut-cut-AWK-cut!" The henhas joined America's Food for Vic-tory army. The vitamins enclosed inthose smooth shells she busily.' pro-duces for you are as potent as thescreaming shells of war—and farmore constructive.

"An egg a day for everybody," isa victory measure proposed by thecountry's nutritionists. "Or at leastthree or four a week."

Eggs are monotonous you say?Arizona Farmer cooks know how tomake the preparation and eating ofegg dishes an adventure. As youshall see when you turn the page.


Eggs Foo Yung8 eggs1 tablespoonful flour

14 pound bacon, cut up fine and friedcrisp

1 cup each of celery and onions and1 large green pepper, diced veryfine

1 1/2 cups boiled or steamed rice, saltedto taste

1 pint rich gravy left over fromchicken, beef, or pork

Chinese soy sauceBeat eggs thoroughly, add flour a lit-

tle at a time and beat well. Add drainedbacon and diced vegetables. Fry on hotgriddle like pancakes until eggs arenicely browned.

Stack cakes about six high, serve riceon side of plate, pour gravy over eggsand add soy sauce. Serves 4 to 6.

Mary MacCallumRoute 6, Box 784Phoenix

Breakfast Eggs3 eggs

1/2 teaspoon saltDash of pepper

1 cup milkBeat seasoned eggs until light, add

milk and pour into well-greased top ofdouble boiler. Set over boiling water andcook without stirring for 20 to 25 min-utes until set and spongy. Do not re-move cover during first 15 minutes.

Amy L. Lauderdale1329 North Second StreetPhoenix

Crowned Eggs6 rusks, or rounds of toast6 eggs6 strips of baconFresh parsley

Wrap bacon around rusk or toast likea collar, and fasten with toothpicks.Sprinkle center of rusk with a little wa-ter; arrange on a baking pan, and breakone egg on each rusk, inside bacon col-lar. Bake in hot oven until eggs are setand bacon browned. Garnish with pars-ley. Serves 6.

Irene BowersBox 784Mesa

Glazed Cherry Omelet4 eggs, separated

1/2 teaspoon salt4 tablespoons milk1 tablespoon fat

Glazed pie cherriesBeat egg whites until stiff, but not

dry. Beat yolks with seasonings andliquid. Fold yolk mixture into thewhites. Pour into a moderately hotgreased skillet and spread evenly. Cookslowly until well risen and slightlybrowned on the bottom. Put pan intomoderate oven to dry top. Fold overglazed cherries, and serve garnishedwith glazed cherries.

Glazed CherriesHeat 1 can pie cherries, sweetened to

taste, with 1 tablespoon cornstarch toslightly thicken juice.

Leilani Gless2022 N. 16th AvenuePhoenix

Omelet5 or 6 eggs, separated1 medium slice bread, crumbled2 green onions, or equal amount dry

onion, cut fine1 tablespoon chopped cooked ham, if

desiredMilk

Put crumbled bread and chopped onionsin 1/2 pint measuring cup, and fill cupwith milk. (Add ham, if used.) Addto beaten egg yolks. Last, fold in stifflybeaten egg whites. Season with salt andpepper. Bake in skillet in moderate oven,or brown slowly on top of stove, turn-ing often to prevent burning.

Sallie WoodburnBox 350Globe

Stuffed Eggs With RiceBoil % cup rice in 6 cups water with

1 teaspoon salt, until tender. Cut 6 hard-cooked eggs lengthwise, and stuff whiteswith the following mixture:

Egg yolks, 1 teaspoon finely choppedonion, 1 teaspoon dry mustard, 1 table-spoon tomato catsup, 1 teaspoon salt,and 1/2 teaspoon pepper.

Place a layer of cooked rice on bot-tom of a greased casserole. Lay in thestuffed egg halves. Cover with remain-ing rice and top with cheese sauce. Bakein moderate oven until a golden brown.

Cheese SaucePlace 1 cup milk in double boiler over

boiling water. Add 1 cup diced cheeseand stir until cheese is thoroughlymelted.

Mrs. J. C. JohnsonRoute 4, Box 699Tucson

Mrs. Zenna EthingtonRoute 1, Box 81Chandler

Eggs in NestCook spaghetti in salted water until

tender, keeping it in as long piecesas possible. When ready to serve, coilspaghetti on a platter to form rings ornests, drop a poached egg in center ofnest, and if desired, pour over all a to-mato sauce.


Deviled Poached EggsMelt 1 tablespoon butter. Blend with

2 tablespoons flour, salt and pepper totaste. Stir in 1 cup milk; boil until mix-ture thickens. Add 1/2 cup grated Ameri-can cheese. Cook until cheese has melted,and keep hot.

Toast 4 slices white bread. Spreadwith canned deviled ham. Top eachslice with a poached egg; pour cheesemixture over eggs and serve hot.


Swiss EggsPlace 1/2 tablespoon butter in each

part of a muffin tin, and melt. Breakan egg into each compartment. Addsalt and pepper, and 1 tablespoon creamover each egg. Cover generously withshredded cheese and bake from 10 to15 minutes in a hot oven, or until cheeseis well browned and eggs are set. Swisseggs may he prepared in the same ovenwith biscuits or muffins, at tempera-tures from 425 to 450 degrees F.

Mrs. Helen Fagan849 E. Palm LanePhoenix

Tomato Fondue11/2 cups tomato juice1 1/2 cups soft bread crumbs

1 teaspoon saltFew grains cayenne pepper2 cups diced cheese

4 egg yolks4 egg whites, beaten stiff

Combine tomato juice with breadcrumbs; add salt and cayenne pepper.Heat and cook over low heat, stirringoccasionally. Remove from the heat;add cheese and allow to melt. When wellblended, add egg yolks, beating themin one at a time. Fold in egg whites.Place in a buttered baking dish and bake30 to 45 minutes at 350 degrees F.

Mrs. V. C. Kirkpatrick313 West Palm LanePhoenix

Acid or Alkaline?Millions of words have been written

about acid-reaction and alkaline-reactionfoods—yet most people have erroneousideas about most of the common foods.

With few exceptions, nutritionists say,the acid-reaction foods are meats, breads,fish and eggs—and the alkaline-reactionfoods are fruits, vegetables and milk.

Thus grapefruit and tomatoes—"acid"foods—have an alkaline reaction whentaken into the system.

Egg Cutlets2 tablespoons butter5 tablespoons flour1 cup milk

3/4 teaspoon salt1/2 teaspoon paprika% teaspoon nutmeg1 teaspoon grated onion1 tablespoon chopped parsley, if de-

sired6 hard-cooked eggs

% cup sifted dry bread crumbs1 egg2 tablespoons water

Melt butter, add flour, and stir untilsmooth. Remove from heat; add milkgradually, stirring constantly. Returnto heat and cook, stirring, until thickand smooth. Add seasonings.

Remove shells from hard-cooked eggs;chop fine and add to sauce. Mix welland chill. When thoroughly chilled, shapemixture into cutlets. Roll in breadcrumbs, then in beaten egg, and againin crumbs. Fry in deep hot fat (390 de-grees F.) about 1 minute. Drain onsoft, absorbent paper. Serve hot witha gravy or sauce.

Mrs. Opal Schaffer2305% North 10th StreetPhoenix

Breakfast EggsHave griddle (or heavy frying pan)

only slightly greased and medium hot.Break eggs carefully into pan. Add 2tablespoons hot water (just enough tocreate steam). Cover, place over heatfor about two minutes or less, untilwhites are set but not hard. These eggsare not crisp and greasy, nor watery.They are attractive, and really tasteas we think eggs should!

Mrs. C. W. MaloneyFlagstaff

Scalloped Eggs6 hard-cooked eggs2 cups white sauce1 cup scalded oysters

1/2 cup cracker crumbs4 tablespoons butter1 teaspoon salt

teaspoon pepper1 teaspoon chopped parsley

Mix cracker crumbs in melted butter.Slice eggs in buttered baking pan; addseasonings and chopped parsley. Addlayer of scalded oysters. Pour whitesauce over all and sprinkle top with thebuttered cracker crumbs. Bake 10 min-utes in moderate oven. (Two tablespoonsgrated cheese or 1 teaspoon onion juicemay be used in place of parsley.)

Mrs. Leola G. EthingtonRoute 1, Box 78Chandler


Mushroom Eggs4 eggs

% teaspoon saltPepper to taste

% can mushroom soup4 teaspoons butter or substitute2 tablespoons water

Beat eggs till whites and yolks arewell mixed. Add mushroom soup, water,salt and pepper. Melt butter in fryingpan or double boiler. Add mixture andcook over low flame or in double boiler,stirring cooked portion away from bot-tom and sides of pan. As soon as rightconsistency is reached, serve with crispbacon; or pour egg mixture over toastand serve as a luncheon dish.

Ella M. BillsRoute 2, Box 897El Cajon, California

Eggs With Tuna6 eggs1 small can tuna2 or more canned green chili peppers6 tablespoons milk1 generous tablespoon butter

Beat eggs and add milk. Melt butterin frying pan. Drain oil from tuna andadd flaked fish to butter. Add thechopped chili peppers. When hot andthoroughly mixed, add egg and milkmixture, season with salt and pepper totaste, and scramble. Wonderful for amain supper dish on a cold winter eve-ning.

Eggs a la Goldenrod2 tablespoons butter4 tablespoons flour2 cups milk

1/2 teaspoon saltFew grains pepper

6 eggs6 slices buttered toast

To make white sauce: Melt butter intop of a double boiler. Blend flour withmelted butter. Add milk slowly, stir-ring constantly. Add seasonings andcontinue cooking until sauce is thickand smooth.

-Boil eggs slowly for 12 minutes. Re-move shells. Chip egg whites into smallpieces and add to white sauce. Pressegg yolks through a sieve. Arrangewhite sauce on slices of buttered toastand sprinkle egg yolk over top.

Dorothy EthingtonRoute 1, Box 78Chandler

Egg SaladDice 6 hard-cooked eggs, 2 sweet

pickles, 2 sticks celery, and 1 small to-mato. Mix with enough salad dressingto make it creamy. A small onion maybe added if desired. Salt and pepper totaste.

Mrs. John Hall336 West A AvenueGlendale

Egg Butter1 cup corn syrup3 eggs

FlavoringLet syrup come to a boiling point. Mix

with eggs, beaten to a foam, and cookslowly until eggs are thoroughly done,stirring constantly. Remove and addflavoring.

Mrs. F. S. WingertWagoner

Eggs for SupperHeat together to a boiling point:1 No. 2 can tomatoes with puree

11/2 cups rich milkSalt to tastePinch of sugar

2 tablespoons butterAdd gradually 6 to 8 well beaten eggs,

stirring constantly until thick and thor-oughly cooked. Serve on hot bakingpowder biscuits or slices of toast.

If you once try this recipe you willuse it often.


Ideas for OmeletsHint for a Sunday morning: Make a

large puffy omelet, and as it is almostcooked add a half bunch of broken,washed water cress. Fold over and ar-range on platter with the rest of thecress, unbroken, as a garnish. Sprinklelavishly with paprika, dot with butterand serve.

Tasty vegetable fillings: Before fold-ing, add asparagus tips, cauliflowerflowerets, bits of broccoli, or peas —cooked and reheated in butter or creamed.

For meaty omelets: Before foldingspread with fried bacon, diced; cookedchicken, chopped or creamed; chopped orshredded cold ham; cooked sausages,sliced; flaked or creamed cooked fish.

For omelet oomph: Before folding,spread with grated cheese; jam, jelly ormarmalade; sauteed or creamed mush-rooms.

Most folks don't drink enough water—say the nutritionists. Six or more glassesdaily is the quota.

Helene ShumwayRoute 1, Box 131Mesa

CLIP 'N' PASTE 21

22 CLIP 'N' PASTE


97;r1wmoo"A thing of beauty and a joy for-

ever," wasn't a phrase coined to de-scribe a crisp, colorful salad. But thewords apply, so we'll use them and,going a step further, enlist salad in-gredients in the Food for Victory cam-paign.

The difference between the nutritivevalue of a food cooked and raw isoften dramatic, for cooking destroysmany of the vitamins. One enticingway of getting your quota of rawfoods is to eat them in salads.

Whole-meal nourishment may beachieved by combining raw fruits orvegetables with such body-buildingfoods as nuts, eggs, meat and fish.

A salad a day for victory!


Sweetbreads Salad1 1/2 pounds sweetbreads

Several stalks celery1 large onion or several small green

onions, including tops1 can pimiento peppers4 or 5 hard-cooked eggs1 large or 2 small boiled or baked

potatoesStuffed olives, halved or sliced

2 cucumbers or dill pickles1 large or 2 small bell peppers

Few shakes of dried flaked parsley(comes in small cans)Mayonnaise—Prepared M ustard-Ca yenn e—Paprika

Parboil sweetbreads in a little saltedwater until well cooked, perhaps 25 or30 minutes. Cool; remove membranesand cut sweetbreads in pieces. Cut otheringredients, not too fine. Mix with de-sired amount of mayonnaise, a little pre-pared mustard, and whatever additionalsalt may be needed. Add a dash ofcayenne and few shakes of dried pars-ley. Serve on lettuce, garnished withstuffed olives or a small canned arti-choke, a shake of paprika, and a sliceor two of tomato.

This is an original salad of my ownconcoction and is a favorite among thoseto whom I have served it. With a dessertadded, it makes a complete meal. I oftenserve it with salted wafers, which havebeen covered with cheese and heated inthe oven; or with hot rolls; or withFrench bread sliced thickly, not quitethrough, buttered between and toasted.

Mrs. Frank GurleyRoute 2, Box 282Mesa

Jellied Ham Loaf2 cups finely diced cooked ham1 tablespoon granulated gelatini. cup cold water

34 cup boiling water1/4 cup vinegar2 hard-cooked eggs, sliced

1/2 teaspoon salt% cup diced celery1 chopped pimiento

% chopped green pepper2 tablespoons finely minced onion1/2 cup mayonnaise or boiled salad

dressingSoak the gelatin in cold water, then

dissolve in the boiling water. Add vine-gar and salt. Cool. When mixture be-gins to jell mix in all the other ingredi-ents except the eggs. Rinse a mold incold water, arrange the egg slices on bot-tom and sides. Then pour in the hammixture. Set in cold place until firm.Serve on bed of shredded lettuce.

Mrs. Violet MarshallCamp Verde

Pressed Chicken1 chicken, cooked and ground1 can pimiento, chopped fine1 bottle olives, chopped fine1 cup celery, cut fine6 hard-cooked eggs, cut fine2 cups pecans, chopped fine1 package gelatin

Pour 1/2 cup cold water in bowl, addgelatin, and 1 quart broth. Mix withingredients. Turn into mold that hasbeen rinsed with cold water. When firm,unmold, slice, and serve on lettuce.

Mrs. Clara B. GreggRoute 1, Box 62Scottsdale

Chicken Salad2 cups cold, diced cooked chicken

% cup chopped nuts1/2 cup diced pineapple

Mayonnaise1 cup diced celery

2/3 diced apples% cup raisinsSteam raisins until plump. Combine

with chicken, celery, nuts, apples, andpineapple. Moisten with your favoritemayonnaise. Mix lightly with two forks.Serve in crisp lettuce cups. Top with aflower design made by cutting red pep-pers for petals and green peppers orpickles for leaves. I have a small leafcutter I use to make leaves, althoughthin strips will make pretty leaves. Ora sprig of parsley put below the redflower, also answers the purpose. Forthe center of the red flower I use eitherthe grated yolk of an egg or gratedyellow American cheese. Very pretty,and I must say delicious!

Mrs. George F. SlaterRoute 1Sheridan, Wyoming

Chicken Boat Salad2 cups finely diced cooked chicken4 tablespoons chopped green pimiento1 tablespoon chopped red pimiento4 tablespoons finely chopped sweet

pickles or green cucumbers% cup finely chopped celery34 cup mayonnaise% teaspoon salt1/2 teaspoon white pepperMix above as listed until ingredients

are thoroughtly blended. Chill. Take 2or 3 medium green cucumbers; cut inhalf lengthwise; remove seeds and pulp.This may be added to ingredients. Fillthe halves of cucumbers with salad mix-ture. Serve on small plates, and on sidesof each boat, lay stripes of pimientocheese for oars.

Mrs. Clara ChappellRoute 1, Box 75Buckeye


Moulded Egg Salad12 hard-cooked eggs2 tablespoons gelatin

1/2 cup cold water1/2 cup boiling water

11/2 cups mayonnaise1/2 teaspoon salt2 drops Tabasco sauce1 teaspoon grated onion

1/2 cup chopped parsley% chopped green pepper4 tablespoons lemon juice

Soften gelatin in cold water. Dis-solve in boiling water. Add mayonnaise,lemon juice, salt, sauce and onion juice.Separate the yolks from the whites ofthe eggs. Force yolks through a sieveand chop whites. Place the egg-yolks inan oiled pan; pour in half the gelatinmixture; add green pepper and parsley,mixed. Cover with the egg-whites andremaining gelatin mixture. Chill untilset. Unmold on a large platter. Servewith a chicken or vegetable salad. Gar-nish with lettuce or water cress, quar-tered tomatoes and ripe olives or rad-ishes. Serve with French dressing.

Mrs. Grant Eisenach210 East 2nd AvenueMesa

All-in-One Salad1 head lettuce1 No. 2 can string beans, drained2 tomatoes, cut into eighths2 cups diced cooked potatoes1 7-ounce can flaked fish1 purple onion, sliced

Few grains pepper3 hard-cooked eggs, sliced

1/2 cup mustard pickle1 small garlic bud, finely minced

Dressing3/4 cup salad oil1 teaspoon granulated sugar

14 cup vinegar3/4 teaspoon saltBeat dressing ingredients together

with a fork.Break up the lettuce and arrange in

bowl. Arrange layers of the beans, to-matoes, potatoes, fish, onions, and eggs.Thoroughly toss and mix the salad withthe dressing,

Mrs. E. E. OlinBox 564, East 2nd AvenueMesa

Ham Salad1 cup diced leftover ham2 cups shredded cabbage and apple

Moisten with sour cream dressingMrs. Zenna EthingtonRoute 1, Box 81Chandler

Spanish Corn Salad8 tomatoes2 cups whole grain corn1 pimiento, chopped1 onion, minced1 green pepper, chopped1 cucumber, cubed

Pepper and saltTabasco SauceCayenne pepperSalad dressingLettuce

Select tomatoes of uniform size. Scoopout center; mix tomato centers withcorn, chopped pimientos, peppers, onion,cucumber and seasoning. Blend withsalad dressing and a dash of paprika.Fill tomatoes and place on crisp lettuceleaves.

Mrs. Rose TitgenRoute 1, Box 55Phoenix

Hot Vegetable Salad1 firm head lettuce1 small green pepper6 stalks celery2 tomatoes1 small onion1 pound ground round steak

Saute minced onion in little oil or but-ter; add ground round steak and cook.Wash vegetables, shred lettuce and cutother vegetables in small pieces. Add2 tablespoons water to meat and addto the mixed vegetables. Salt and pep-per to taste, and cook just long enoughto heat through.

Served with mashed potatoes, thismakes a delicious summer meal for thefamily. For those would-be dieters, omitthe potatoes and you have a satisfyingmeal, yet low in calories.

Mrs. Ella M. BillsRoute 2, Box 897El Cajon, California


Tongue Salad1 beef tongue6 medium, crisp, tart apples1 cup crisp celery, finely sliced

34 cup chopped pecan meats1 cup Grandma Young's Salad Dress-

ing1 tablespoon lemon juice1 teaspoon grated onion (optional)

Boil slowly or simmer the beef tonguewith 1 small onion, 2 bay leaves, celeryleaves, 2 dried Japanese peppers, andsalt to taste. When tongue is very ten-der, remove skin. Return tongue tobroth, allow to cool in the broth. Puttongue through medium blade of foodchopper. Add diced apples with or with-out peel as preferred, celery nuts anddressing in which has been mixed thelemon and onion juice. (The lemon isnecessary, but the onion may beomitted.)

Mix well, and serve on shredded let-tuce or water cress with additional boileddressing and halves of pecans to deco-rate.

Grandma Young's Salad Dressing1 scant tablespoon butter2 tablespoons sugar

1/3 teaspoon salt1 teaspoon powdered mustard

Mix well together. Add yolks of 7eggs, beaten, 34 cup vinegar, and 1/2 cuprich milk (cream preferred). Cook intop of double boiler until thick. Put upin sterilized jars. Seal. Keeps well ina cool place.

A really delicious, old - fashionedboiled dressing. Grandma Young usu-ally made it with yolks left from eggswhen she made Angel Food Cake, forwhich she was equally famed.

Note: A small amount of flour maybe used for thickening if there are notenough eggs available.


Vitamin SaladDissolve 1 package of lemon gelatin

in water according to directions on thepackage. Add 14 teaspoon salt, 1 table-spoon sugar, 2 tablespoons vinegar. Letcool while you dice or shred:

3 unpeeled apples4 stalks celery3 oranges1 cup shredded carrots

Put in a cool place until gelatin isfirm. Serve on lettuce leaves, toppedwith salad dressing. (A few cauliflowerflowerets cut fine in this salad give it anutlike flavor.)

Cottage Cheese Salad6 slices pineapple1 pint cottage cheese

Cream and mayonnaise3 bananas

Few cherriesArrange individual servings—a slice of

pineapple, a serving of cottage cheese,with 1/2 banana and 2 or 3 cherries ontop—on a lettuce leaf and serve with thecream and mayonnaise.


Cheese-Pineapple Salad1 No. 2 can sliced pineapple

1/2 pound American cheese18 marshmallows

Dice pineapple and cheese; cut marsh-mallows into fourths. Heat juice frompineapple and thicken slightly with flour.Pour over above mixture. May be usedat once, but flavor is much improved byleaving it in the refrigerator overnight.

Mrs. R. L. McBee946 East CoronadoPhoenix

Pineapple Cheese Salad1 package lemon gelatin dessert1 cup boiling water1 cup pineapple juice1 cup diced canned pineapple

1/4 teaspoon salt% cup grated American cheese or

cream cheese1/2 cup heavy cream, whippedDissolve gelatin dessert in boiling

water. When cool, add pineapple juice,pineapple, and salt. When mixture be-gins to stiffen, beat in cheese and whip-ped cream. Turn into molds that havebeen rinsed in cold water, and chill.When firm, unmold on lettuce leaves andserve with mayonnaise. Serves 6. Evap-orated milk may be used in place of whip-ping cream. This is also good when limegelatin is used.

Poured into a shamrock mold thismakes an appropriate salad for a SaintPatrick's Day luncheon.

Miss Lela SmithRoute 1, Box 33Peoria

Frozen Fruit SaladMix '4 cup sugar, 1/2 teaspoon salt,

11/2 teaspoon flour, 1 egg, 34 cups pine-apple juice and 2 teaspoons vinegar.Cook, stirring, until thick. Cool. Add 1cup cream, whipped; 3 mashed bananas,1 cup diced pineapple, 1 cup diced pearsand 1 dozen maraschino cherries, sliced.Freeze in ice tray until solid. Cut insquares and serve on a bed of lettuce.

Mrs. Arthur RoveyRoute 8, Box 663Phoenix

Jack Fowler35 North 5th AvenueGlendale


Cranberry Gelatin Salad2 cups cranberries

1 3/4 cups water1 small can crushed pineapple1 package raspberry gelatin2 large apples

1/3 cup sugarWash cranberries and put them

through food grinder. Dissolve gelatinin water following directions on package.Add sugar. Cool. Add ground cran-berries, pineapple, and finely choppedapple. Pour into small molds and chilluntil gelatin is set. Unmold on lettuceleaf and garnish with salad dressing.

Mrs. James BondLaveen StagePhoenix

Frozen Fruit Salad10 marshmallows2 slices pineapple1 medium banana

1/2 cup quartered orange sections1/2 cup quartered grapefruit sections

Fluffy dressingCut marshmallows in eighths; dice

pineapple; slice banana. Combine fruits;toss lightly with marshmallows. AddFluffy dressing. Pour into refrigeratortray; place in freezing unit and freeze2 or 3 hours at coldest temperature.Serves 6.

One-fourth cup salted peanuts may beadded to the salad, and additional saltedpeanuts used as a garnish.

Fluffy Dressing3 marshmallows2 egg yolks

2 1/2 tablespoons lemon juice1/4 teaspoon salt1/2 cup whipping creamCut marshmallows in quarters. Beat

egg yolks well; add lemon juice and salt;cook in double boiler until thick, stirringconstantly. Add marshmallows. Beatuntil marshmallows are melted. Removefrom heat. Cool. Whip and fold incream. Makes cup.


Lamb and Fruit Salad2 cups cold leftover lamb, cubed4 oranges with sections sliced

cup French dressingToss together lightly the lamb cubes,

sections of oranges cut in halves orthirds, and mix with French dressing.Serve on bed of lettuce or water cresswith a cream mayonnaise and garnishedwith orange sections and green pepperrings.

Mrs. Raymon Low1926 East Thomas RoadPhoenix

Grapefruit SaladPeel two grapefruit, removing all the

inner white membrane. Remove eachsection of pulp in whole pieces. Sprinkle1/2 teaspoon salt over grapefruit and letstand for 1/2 hour. Pare and slice a cu-cumber; cover with water, add 1 table-spoon salt; let stand 1/2 hour. Drain andcover with vinegar a few minutes, thendrain and mix with the grapefruit and1 cup of cold diced cooked chicken.

Serve on salad plates, each garnishedwith 1 spoonful mayonnaise and a stuffedolive. Serve with toasted butter sand-wiches and coffee.

Mabel Hemphill508 East 8th StreetTempe

Creole French Dressing(An Old Family Recipe)

Mix together the following ingredi-ents:

1 cup salad oil1/3 cup catsup2 tablespoons sugar

Juice 1 lemon1 tablespoon grated onion

1/:3 cup vinegar1 clove garlic1 teaspoon salt1 teaspoon dry mustard1 teaspoon paprika

Mrs. P. P. O'DellRoute 1, Box 355Tempe

Sour Cream Dressing4 tablespoons heavy sour cream2 tablespoons sugar2 teaspoons vinegar

Whip cream, add vinegar and sugar.Sweet cream may be substituted forsour, by adding 1 tablespoon vinegarand allowing to stand a few minutes.

Mrs. Lula LongwellRoute 12, Box 985Phoenix


Frozen Cherry Salad4 slices pineapple

1/2 cup white cherries8 marshmallows

1/2 cup shredded blanched almonds(or pecans)

1 cup boiled salad dressing1/2 cup whipping creamCut fruit into small pieces and marsh-

mallows into eighths. Combine with al-monds and salad dressing. Fold whippedcream into mixture. Pour into refriger-ator tray; place in freezing unit, andfreeze about 3 hours at coldest tempera-ture. Cut in squares or oblongs andserve on lettuce. Garnish with mara-schino cherries and candied citron. Serves8.

Mrs. D. M. Huston215 South SirrineMesa

Frozen Banana Salad2 3-ounce cakes cream cheese1 teaspoon salt

1/2 cup mayonnaiseJuice of 1 lemon

1/2 cup crushed pineapple2 medium bananas

1/2 cup walnut meats% cup maraschino cherries or fresh

strawberries1 cup whipping cream

Crisp lettuce leavesMix cream cheese with salt, mayon-

naise, and lemon juice. Add pineapple,sliced bananas, nut meats, and cherriesor strawberries. Fold in whipped creamand pour into refrigerator freezing tray.

When frozen, serve in slices on crisplettuce leaves. Garnish with fresh fruit—strawberries if in season. Fresh, wholestrawberries and chopped walnut meatsare very attractive.

Mrs. Anna B. HumeRoute 1, Box 102ATolleson

Twenty-Four Hour Salad2 eggs, beaten4 tablespoons vinegar4 tablespoons sugar2 tablespoons butter1 cup cream2 cups white cherries or grapes2 cups cut pineapple2 diced oranges2 cups quartered marshmallows

Put eggs in double boiler; add vinegarand sugar, beating constantly until thickand smooth. Remove from fire, add but-ter, and cool. Fold in whipped creamand fruit mixture. Let stand overnightin refrigerator or cool place.

Mrs. Phyllis HarbesonCamp Verde

Grape Cluster SaladPlace a half pear, round side up, on

crisp lettuce. Moisten cream cheese withmilk and spread over pear. Cut seedlesswhite grapes in half and cover the pearwith them to resemble a bunch of grapes.Place a bit of grape stem in the largeend of the pear. Use fresh grape leaveswhen in season. Serve with Frenchdressing.

Mrs. Adolph BottcherCare Laveen StagePhoenix

Autumn SaladGreat mellow, fragrant quinces from

our own garden gave us the food we wereinspired to call Autumn Salad.

We stewed the fruit, when peeled andcored, till tender, then candied it withsugar and cooked it more slowly till thenatural red color appeared. Black wal-nut pieces are inserted in the cooledglazed halves, on the round side, so theywon't show to destroy the color framewhen the hollow is piled with snowy cot-tage cheese. Endive or lettuce is theframe for this food picture on the saladplate. Mayonnaise may be colored withbutter color or paprika and made to looklike yellow leaves on the lettuce frame.Top the white cheese with a yellow leafof mayonnaise, a spray of red paprikaor a red cherry.

You'll never know how different orhow good this is till you crunch into ablack walnut, through a bite of mayon-naise, cheese, and cool, red quince.

Mrs. Marion C. PearceRoute 4, Box 799Tucson

Everyday Fruit Salad2 well-flavored apples1 large, ripe banana2 stalks crisp, green celery

Chop into a bowl and over it put thefollowing inexpensive but very tastydressing:

Mix together in the order given-% cup evaporated milk3 heaping teaspoons sugar

37%1 teaspoon saltJuice of 1 medium lemon

1/2 teaspoon vanilla flavoringToss fruit in bowl until dressing is well

mixed. Chill thoroughly and serve. Serves4. (One may vary this salad by addingchopped marshmallows, pineapple, rai-sins, or whatever fruit suits the taste.)

Mrs. W. C. L. HinesRoute 10, Box 371Phoenix

Consider the cucumber—it does itsbest fighting when it is down!


29

Chilled Lamb and Pecan Salad1 cup minced lamb

1/2 cup pecan meats1/2 teaspoon mustard2 tablespoons sugar3 egg yolks1 cup thin cream

1/4 cup vinegar1/4 cup lamb broth1 teaspoon gelatin

% cup cold waterMix mustard, salt, sugar, and beaten

egg yolks. Heat cream slowly in doubleboiler, and polir over mixture. Replacein boiler, add vinegar and lamb broth,and cook 10 minutes or until of a cus-tard-like consistency. Remove from fire;add gelatin which has been soaking incold water for five minutes. Add mincedlamb and chopped pecans. Pour into amold and chill for 3 or 4 hours. Unmoldon lettuce and serve with cucumberdressing.


Tuna Salad1 can tuna1 No. 2 1/2 can spinach6 hard-cooked eggs6 sweet pickles1 can pimientos2 teaspoons salt

1/4 teaspoon pepperAbout 4 tablespoons salad dressing

Drain juice from spinach; place spin-ach in bowl; add flaked tuna, pickles,pimientos, and 4 of the eggs cut intosmall pieces. Add salt and pepper, thensalad dressing, mixing thoroughly. Gar-nish with remaining eggs, sliced thin,and sprinkle with a little salt and pep-per. Serves 8.

Mrs. Elva K. CluffRoute 1, Box 218Chandler

Salmon SaladTo 1 cup boiling water add 1 tablespoon

gelatin which has been dissolved in about1/2 cup cold water. Add 2 tablespoonslemon juice and salt to taste. Place 1/3of the gelatin in a square dish and addto it 1 cup salmon, preferably red. Whenthis becomes set, add another third ofthe gelatin and a cup of cooked peas.When again firm, add remainder of thegelatin and a cup of cooked, diced car-rots. Chill about 2 hours. Serve withFrench or Russian dressing.

Mrs. Esther JohnsonRoute 1, Box 1082Phoenix

Food for Victory—One or more serv-ings daily of lean meat, poultry or fish.

Lime Gelatin Salad1 package lime gelatin1 small can pineapple chunklets1 cup cottage cheese

1/4 cup chopped pecansPour 1 cup hot water over gelatin.

Take juice from can of pineapple; addenough water to make a cup and addthis also to gelatin. When cool, addchunklets, cut up a little, and cottagecheese. Mix lightly, set in refrigeratortill firm. Serve on bed of lettuce andtop with mayonnaise thinned with 1tablespoon pineapple juice. Rprinkletop with chopped pecans. Serves 8.

Mrs. Ida M. Lorden2667 B StreetSan Diego, California

Macaroni Salad1% cups salad macaroni

2 hard-cooked eggs1/2 cup chopped sour or dill pickle34 cup chopped celery3 or 4 tablespoons chopped pimiento1 or 2 tablespoons grated onion1 teaspoon salt1 cup cubed cheese1 or 2 small chopped tomatoes

1/2 or 34 cup mayonnaiseCook macaroni in boiling water until

tender. Drain and cool. Combine withremaining ingredients. Chill, and servein lettuce cups. Serves 6.

Janie Steele1715 East MonroePhoenix

Salad2 oranges2 hard-cooked eggs2 cups shredded cabbage

1/2 cup rolled soda crackers% cup ground jumbo peanutsMix ingredients with salad dressing.

Serve on lettuce leaf. Serves 4.Mrs. C. S. Stains578 South 9 EastSalt Lake City, Utah

Cabbage & Pineapple Salad2 cups shredded crisp cabbage1 No. 1 can crushed pineapple2 heaping tablespoons salad dressing,

thinned with 2 tablespoons top milk1 teaspoon sugar

1/2 teaspoon saltBlend all together and serve on crisp

lettuce leaves. Will serve 6.Mrs. M. F. FerrellRoute 1, Box 97Flagstaff

Mrs. Edna Herrin, Route 10, Box887, makes Cabbage and PineappleSalad in similar fashion; but she uses1 cup whipped cream with 1/2 cupsalad dressing, and adds glamourwith 1/2 pound cut marshmallows.


Stuffed Peach Salad8 peach halves, drained1 3-ounce package cream cheese

24 chopped salted almondsDash of salt and paprikaCrisp lettuce cupsBits of brightly colored jellyMayonnaise

Blend cheese, salt, and paprika. Fillpeach halves with this mixture. Arrange2 in each lettuce cup. Place 6 almondson each serving, a spoonful of jelly anda spoonful of mayonnaise, with jelly ontop of mayonnaise. Serves 4,


Fruit Date Salad1 cup diced grapefruit1 cup diced orange1 cup diced pineapple

1/2 cup diced sweet red cherries11/2 cup chopped dates

1 cup chopped pecans1/2 cup shredded cocoanutMix ingredients. Chill. Serve on small

lettuce-covered plates with either whip-ped cream or mayonnaise.

Mrs. Clara ChappellRoute 1, Box 75Buckeye

Santa Clara Salad24 cooked prunes2 3-ounce packages cream cheese1 No. 21/2 can sliced pineapple

Maraschino cherriesHeat lettuce

Stone prunes. Stuff them with creamcheese, softened with a little milk. Placepineapple on lettuce and arrange threestuffed prunes on each slice. Garnishprunes with bits of maraschino cherries.

Ruth BottcherLaveen StagePhoenix

Bing Cherry Salad2 cups black cherries, well drained1 cup diced celery, nuts and cheese1 package sweetened lemon gelatin2 cups water

Combine gelatin and water, followingdirections on package. Chill until partlyset. Pit cherries; stuff with nuts andgrated cheese. Arrange cherries, celeryand gelatin in alternate layers in mold.Chill until firm. Serve with mayonnaiseon crisp greens.

Mary EthingtonChandler

Cheese & Pea Salad1 No. 1 can peas, drained1 cup cheese, diced1 small onion, chopped

Mayonnaise1 pimiento, chopped1 teaspoon salt

1/2 head lettuce, choppedDrain peas; add other ingredients; mix

well with mayonnaise. Chill and serve.Janie Steele1715 East Monroe St.Phoenix

Everyday Vegetable Salad1 head lettuce2 raw carrots2 fresh tomatoes

1/2 sweet bell pepper1 small can peas

% teaspoon salt3 tablespoons mayonnaise3 tablespoons sandwich spread2 hard-cooked eggs

Drain water from peas. Mix peas,lettuce, carrots, tomatoes, pepper, salt,mayonnaise, and sandwich spread to-gether. Garnish with slices of hard-cooked eggs.

Mrs. Frank CatesGadsden

Relish SaladDissolve 1 package lime gelatin in 1

cup hot water. Add 1 cup diluted pine-apple juice and 1 tablespoon vinegar.Dice 3 slices pineapple, 1 cucumber, 1/2cup stuffed olives and % cup sweetpickles. Add to cooled gelatin. Unmoldon lettuce.

Mrs. Aubrey K. Wilcox648 East D Avenue Glendale

Carrot Salad1 cup shredded carrots1 cup shredded apples

% cup broken walnut meats1/4 cup seedless raisins

MayonnaiseMix carrots, apples, raisins, nuts, and

mayonnaise together. Serve in bowl sothat everyone may help himself. Moremayonnaise may be used if desired.

Mrs. C. R. ShumwayBox 23 Mesa

Russian Dressing1 medium onion, grated

1/2 (scant) cup sugar% cup tomato catchup1/2 teaspoon salt1/4 cup vinegar1 teaspoon Worcestershire sauce1 cup salad oil

Mix ingredients in order given. Storein a pint jar in refrigerator. Shake wellbefore using.

Mrs. E. O. Brie!5741 North RockwellChicago, Illinois

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Economical, substantial and oh,so good! The Main Dish steals honorsfrom both meats and vegetables bycombining them in a casserole or ona platter, and to make matters moreinteresting, calls upon cereal foodssuch as corn meal, macaroni andspaghetti, dumplings and noodles.

The Main Dish invites the use ofintriguing dress-up foods such asolives, mushrooms, green and pi-miento peppers and the like, andlures a cook into all manner of ad-venturing in the realm of onions,garlic and spices.

Arizona Farmer cooks are adept atcapturing variegated goodness in asingle dish. Turn the page and seewhat's cookinl


Italian Spaghetti(As Given By a Mere Man)

1 pound lean pork, cut fine2 pounds stew meat, cut fine

1/2 bell pepper2 medium onions2 buttons garlic1 cup tomato sauce

Dash of cayenne pepperSalt and pepper to taste

3 7-ounce packages spaghetti1 cup mushrooms

Sear meat a speck, then simmer in twoinches of water for 2 hours. Fry bellpepper, onions and garlic in fat, and addto meat, which should still have a halfan inch of water on it. Put in tomatosauce and mushrooms, and cook untilwell flavored. Add salt, pepper andcayenne to taste. Cook spaghetti insalted water, drain, and put on a bigplatter. Pour the other stuff on top ofthe spaghetti, and serve while very hot.

Arnion CurtisLitchfield Park

Mexican Delight1 can corn1 can tomato sauce1 pound ground beef1 large onion, cut fine1 green pepper, cut fine

1/2 pound spaghetti1/2 cup grated cheeseBrown onion and pepper in cooking oil.

Remove from oil and thoroughly frymeat. Add onion, pepper and meat towell cooked spaghetti, corn and tomatosauce. Place in baking dish and coverwith grated cheese. Bake to 325 degreesF. until cheese is well browned.

Mrs. G. H. StandageRoute 2, Box 202AMesa

Supper Spaghetti3 cups boiled spaghetti1 pound ground beef

14 pound ground chicken or calf liver3 cups stewed tomatoes1 cup diced carrots

1/2 cup fat or oil1 cup diced celery1 cup chopped onion2 teaspoons salt2 teaspoons chili powder

14 cup chopped parsley1/2 cup shredded yellow cheeseSimmer the meat with the vegetables

and fat for 1 hour, or until vegetables aretender and mixture is thickened. Addsalt and chili powder. Stir in 2 table-spoons of the parsley. Serve on spa-ghetti in a large bowl and garnish thetop effectively with the remaining pars-ley and shreds of yellow cheese.

Not only is this dish delectable andnutritious, but it is also handsome, wear-ing a crown of green and gold.

Mrs. Maude HalterrnanRoute 1, Box 36Scottsdale

All-in-One Baked Dish1/2 pound vermicelli or spaghetti1 medium onion, chopped fine1 green pepper, chopped fine2 teaspoons celery, chopped fine1 clove garlic2 tablespoons olive oil

1/2 cup canned tomato with puree1 pound ground beef

11/2 teaspoons salt'4 teaspoon paprika1/2 teaspoon cayenne pepper1/2 cup grated cheese1 cup mushrooms, diced1 cup canned corn

1/2 tablespoon Worcestershire sauceCook vermicelli or spaghetti in salted

water until tender. Drain in colander;remove starch by running cold waterthrough it. Fry onion, garlic, celery andgreen pepper in olive oil until onion isgolden brown. Add tomato, salt, paprika,cayenne pepper and Worcestershiresauce, stirring constantly. When thor-oughly heated, stir in grated cheese anddiced mushrooms. Add vermicelli orspaghetti, corn and ground beef. Stirwell; add liquid from mushrooms and 1/2cup hot water. Stir constantly for 5minutes to prevent lumping. Place inbaking dish, sprinkle with grated cheese,and bake 30 minutes at 350 degrees F.

(Three medium potatoes may be peeled,halved and baked on the top of this all-in-one dish.)

Mrs. Clara ChappellRoute, 1, Box 78Buckeye


Main Dish Meat Balls1 No. 2 1/2 can tomatoes with puree1 cup water1 small onion, diced1 or 2 cloves garlic, diced1 teaspoon salt

teaspoon sugarCombine in deep, covered utensil and

place on low flame to simmer.Then mix together:2 pounds hamburger

1/2 cup uncooked rice2 tablespoons flour

1% teaspoons salt1 teaspoon rosemary, finely crushed1 teaspoon chopped onion1 egg, slightly beaten

Form into balls about the size of wal-nuts. Brown balls evenly in hot bacongrease or lard.

As they are browned, drop into thedeep kettle containing the hot tomatobroth. When all the meat balls arebrowned, add 1/2 cup hot water to the hotgrease remaining in the pan, and pourinto the tomato broth. Cover tightly andsimmer about 40 minutes.

The rice steams and swells the meatballs. The unusual flavor of the rose-mary cooks thoroughly through themeat. (This herb grows profusely insome parts of southern Arizona, or canbe purchased among the spices in anygrocery store.) When ready to serve,the tomatoes will have cooked to a thick,flavorful gravy—and you have sauce,meat and rice in one dish.

This is very adaptable for an outdoormeal, as it can easily be carried in avacuum container.


Hamburger Specialpound hamburgercup canned tomatoeslarge onion, choppedteaspoon saltPepper to tastecan whole kernel corn, drainedpackage spaghettiGrated cheese

Mix meat, tomatoes, onion and season-ings, and cook slowly until meat andonions are done. Pour in center of oven-proof platter and •surround with wholekernel corn. Have spaghetti cooked ac-cording to package directions; drain andpour over top of meat and corn. Sprinklewith grated cheese and place underbroiler until cheese is melted and cornis heated through. Serves 6 to 8.

Mrs. L. L. BatesChino Valley

Valley Forge Chicken Stew(An Old Family Recipe)

2 medium onions3 tablespoons bacon drippings or

other fat1 fricasseeing chicken, 3 or 4 pounds3 cups water

1 1/2 cups cooked tomatoes2 tablespoons Worcestershire sauce1 to 2 teaspoons salt

1/8 teaspoon pepper1 cup cooked Lima beans

11/2 cups whole kernel corn1 tablespoon butter

1/4 cup cracker crumbsSaute thinly sliced onions in bacon

drippings in a heavy kettle, until limpbut not brown. Add disjointed chicken;brown. Pour off excess fat; add water,tomatoes, Worcestershire sauce, salt andpepper. Cover and simmer until chickenis nearly done, about 1 1/2 hours. AddLima beans, corn, butter and crumbs.Continue cooking 30 minutes longer.Serve in soup plates or bowls. Serves6 to 8.

Mrs. Opal HallRoute 8, Box 1120Phoenix

When Mr. W. N. Moore, of theUnited States Bureau of Reclama-tion, read Mrs. Hall's recipe forValley Forge Stew, on ArizonaFarmer's Women Page, he objectedstrenuously because no recipe fordumplings accompanied it. "I'm a200% dumpling man myself," he de-clared. So here's how to make—

Dumplings1 1/2 cups flour

3 teaspoons baking powderteaspoon salt

2 tablespoons lard3/4 cup milkSift flour, baking powder and salt to-

gether. Cut in lard and gradually addmilk. Drop by spoonfuls on top of stew,being sure dumplings rest on top of themeat and vegetables. Cover tightly atonce, and do not remove until dumplingshave steamed for 12 minutes.

Glorified Lima Beans1 No. 2 can Lima beans8 small onions, boiled1 can tuna1 can condensed mushroom soup

Combine onions, tuna, Lima beans andsoup. Place in buttered baking dish andbake 30 minutes in moderate oven.


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Liver DumplingsFry until tender, 11/2 pounds liver.

Run through food chopper and add 2 wellbeaten eggs. Add 1 tablespoon chopped,crisp bacon and 11/2 tablespoon breadcrumbs that have been toasted in but-ter. Cook 1 small minced onion in but-ter, add to liver mixture and salt andpepper to taste. Add enough flour tohold mixture together, and drop byspoonfuls into stock or boiling water.Steam, tightly covered, 15 minutes. Haveready 1 cup bread crumbs, toasted inbutter and pour over dumplings.


Liver Paddies(An Old Family Recipe)

Grind 1 pound liver with 1 large onionand 1 apple. Season with salt andsprinkle with Louisiana Hot sauce.Thicken with Y4 cup corn meal. Dropwith spoon in a hot skillet containingmargarine or bacon drippings, and fryin "paddies."

Mrs. V. H. Davis834 South 19th AvenuePhoenix

Tomato Dumplings

(An Old Family Recipe)1 No. 21/2 can tomatoes1 teaspoon sugar

1/2 teaspoon saltDash of pepper

Let come to a boil, then drop in dump-lings made as follows:

1 or 2 well beaten eggs1'4 cup milk2 cups flour

1/4 teaspoon salt2 teaspoons baking powder

Cook dumplings slowly in tomato mix-ture, covered, for 20 minutes. Pour overthem 1 cup cream and serve.

Mrs. George GehonRoute 7, Box 654Phoenix

Braised Ox Tail and MushroomsCut 2 medium ox tails at each joint.

Sear in small amount of hot fat; add alittle water, onion, pepper, salt andcelery according to taste. Place in bak-ing dish, cover and cook in oven about4 hours at 400 degrees F. Add dry orcanned mushrooms according to taste,and cook half an hour longer. Thickenwith flour. Serves 6.

Mrs. Bob KaneP. O. Box 666Eloy

Ask a hungry man if he wants meaton the table!

Goop2- or 3-pound fricasseeing chicken1 veal knuckle3 cups uncooked spaghetti1 teaspoon paprika

1/4 cup minced onion1/4 cup minced green pepper1/4 cup minced pimiento

1 1/2 cups ripe olives2 cups cheese

Cut chicken in pieces; brown in hotfat; place in a large kettle and cover withboiling water. Add veal knuckle, andcook 3 hours or until meat is tender. Addsalt to taste after 1 hour. Remove meatfrom broth, remove bones and cut meatin small pieces; return to broth. Brownonion, green pepper and pakrika in fatand add to the mixture, with the pimien-to. Add more salt if necessary. Addspaghetti and cook until spaghetti istender. Add olives and 1 cup cheese,finely ground or grated. Cook untilcheese is melted into mixture. Servepiping hot on a large platter. Sprinkleremaining cup of cheese over top, anddecorate with strips of pimiento. Servewith raw vegetable salad and hot breador rolls. Serves 10.

Mrs. Charles A. Mitten22 East 1st StreetMesa

Economical Stew1 pound lean beef, cut in 11/2-inch

cubesPepper, salt and flour

2 tablespoons butter or beef fat1 medium onion, sliced1 quart water2 stalks celery2 carrots, diced2 potatoes, diced2 tablespoons raw rice1 teaspoon kitchen bouquet

Roll meat in flour and brown in fat.Add water, salt, pepper, and other in-gredients. Boil slowly until tender. Addkitchen bouquet.

Mrs. A. Martin808 North 2nd AvenuePhoenix

Vegetable Meat Loaf(An Old Family Recipe)

Grind 2 onions, 2 potatoes, 2 carrotsand a talk of celery in a food chopper.Mix thoroughly with 2 pounds hamburgersteak, 2 cups cracker crumbs or stalebread crumbs, 1 cup milk, 1 well beatenegg, and salt and pepper to taste. Bake40 minutes to an hour in a large bakingdish or uncovered roaster, in moderateoven.

This is a meal in one dish—a washdayfavorite in our home.



Veal Goulash1 1/2 pounds veal steak, cut in small

pieces1 tablespoon fat

1/2 cup water1/2 cubed onion2 medium potatoes, cubed1 cup peas, cooked or canned1 small can mushrooms

Salt and pepper to taste1/2 cup creamSalt veal, dredge in flour and brown

in fat. Add diced onion, potatoes andwater. Boil about 10 minutes. Addpeas, mushrooms, cream and seasoning.Simmer a few minutes. Something dif-ferent and oh, so good!

Mrs. I. F. HallRoute 8, Box 1120 Phoenix

Lamb Casserole2 pounds lamb shoulder meat (with

excess fat removed)1 medium onion1 tablespoon butter2 tablespoons flour3 cups hot water

21/2 teaspoons saltPepper

34 cup riceCut Iamb in 1-inch cubes and brown

lightly with sliced onion. Add water, saltand pepper, and let simmer over a verylow fire for 11/2 hours. Add flour, mixedwith enough cold water to make a thinpaste. Cook until gravy thickens.

Meanwhile, cook 34 cup rice in 3 cupssalted water in a double boiler untiltender (45 to 50 minutes). All watershould be absorbed. Line a deep bakingdish on bottom and sides with a thicklayer of rice, packing it well. Pour inlamb and gravy mixture, and place inmoderate oven for about 30 minutes oruntil thoroughly heated. Serves 5.

Mrs. Arthur G. SnyderShiprock, New MexicoCharleston, West Virginia

Lamb PlatterUse 4 pounds breast of lamb and

enough vegetables to supply the family(onions, carrots, sweet and white po-tatoes, celery). Cut lamb in smallpieces; remove surplus fat; put inroaster and cook with small amount ofwater until tender and well browned.Add whole vegetables, also more waterif needed, and cook until done. Servemeat on platter surrounded with vege-tables. Beef may be substituted forlamb, if preferred.

This is a popular meal in our family—and there are only two articles to wash,one from the stove and one from thetable.

Mrs. Thomas NewboldRoute 3, Box 132Tucson

Gypsy Casserole3 pounds boiling beef

1% cups finely diced onion2 cloves garlic3 bay leaves3 tablespoons shortening

11/2 tablespoons chili powder11/2 tablespoons corn starch

2 teaspoons salt4% cups cooked tomatoes

3 cups whole kernel corn34 cup halved, seeded raisins1 cup sliced ripe olives

Cooked corn meal (see directionsbelow)

34 cup grated American cheeseCover beef with salted water and sim-

mer in covered kettle about 3 hours oruntil tender. Add more water if neces-sary. Drain broth from meat, and savefor cooking corn meal. Shred meat.Saute onion, garlic and bay leaves in hotshortening until limp but not brown.Remove garlic. Combine chili powder,corn starch and salt, and blend intoonion mixture. Add tomatoes, corn,raisins and olives. Cook about 15 min-utes, or until thickened, stirring occa-sionally. Remove bay leaves.

In a well greased shallow pan (111/2x7x11/2 inches) pour a 1/2-inch layer ofcooked corn meal. (See directions below.)Cover with meat mixture; top with re-maining corn meal; sprinkle with gratedcheese. Bake 30 to 40 minutes at 400degrees F., or until crust is lightlybrowned. Serves 12.

Cooked Corn Meal3 cups meat broth

1% quarts water11/2 teaspoons salt11/2 cups yellow corn mealBring liquids to boil in top of double

boiler, over direct heat. Add salt. Stirin corn meal gradually. Cook five min-utes, stirring constantly. Place overboiling water, cover, and cook 30 to 40minutes.

Mrs. Vic Prop96 West CypressPhoenix

Hamburger CasseroleBrown 1/2 pound ground round steak

in frying pan. Add 1 1/4 cups tomatoes(No. 1 can), 1/2 cup chopped onion, 1teaspoon Worcestershire sauce, salt andpepper. Simmer. In baking dish placealternately a layer of green giant peasand a layer of meat sauce, until dish isnearly full. Sprinkle with soft butteredbread crumbs and bake 20 minutes at450 degrees F.

Mrs. E. E. SmithBox 697Casa Grande


Comedy Meat PieUse 2 pounds beef, pork, veal or lamb,

cut in small pieces. Dredge in flour andbrown in 3 tablespoons shorteningon top of stove. Add 1 tablespoon salt,1/2 teaspoon black pepper, and 1 pint wa-ter. Cover and cook until tender.

Cook 1/4 cup rice well done, and drain.Dice and cook 6 small carrots and 6 smallwhole, tender onions. Line a 10- or 12-inch baking dish (round) with biscuitpastry; add meat and vegetables with2 tablespoons butter for seasoning. Addcooked rice. Cover with rolled-out bis-cuit pastry and bake in a moderate ovenuntil brown.

Now I'll tell you why I named this"Comedy Meat Pie." I have raisedfour and still have with me, threechildren of our six, so you see I haveneeded a lot of humor, and have usedimagination along with the humor.

Before adding the last crust, Itake a sharp knife and cut eyes andmouth. For a nose I add a lump ofdough. You have no idea how com-ical some of these faces look afterbaking!

Last week our pie looked so muchlike Wallace Beery that I decidedwe'd make table conversation of him.We took turns telling what pictureswe had seen him in, whether he wasmarried, had any children, etc.

Another time I made small indi-vidual pies (each wearing a differ-ent expression on its face) for aparty for my 14-year-old daughter.I named each one, and each personhad to give an impromptu talk onthe name she drew. It sure did breakthe ice for something to talk aboutfor the "gawky age."

Mrs. J. H. GlassRoute 12, Box 1176Phoenix

Southern Meat Pie1% cups all-purpose flour

34 cup corn meal1 teaspoon salt

% cup cold shortening6 tablespoons evaporated milk, diluted

with3 tablespoons water

1/2 cup onion, cut fine3 tablespoons melted shortening2 cups ground beef

1% teaspoons chili powderteaspoon salt

1 10 34 -ounce can condensed vegetablesoup

3/4 cup evaporated milkSift flour, measure and resift with

corn meal and salt. Work in the coldshortening with finger tips, two knivesor a pastry blender. Gradually add

evaporated milk, diluted with water andwork to a soft dough. Roll out two-thirdsof the dough to a thickness of % inch.Line a 9-inch pie pan with rolled pastryand pinch to make a fluted edge. Prickbottoms and sides of pastry with fork.Bake 10 minutes at 400 degrees F., oruntil light brown.

Meanwhile saute chopped onions inhot fat 5 minutes. Add ground beef,salt and chili powder. Continue cooking,stirring frequently, until meat is brown.Add and mix thoroughly the condensedvegetable soup. Remove from heat andstir in evaporated milk. Place mixturein baked pastry shell and cover withcriss-cross strips of rolled pastry. Bake15 minutes at 400 degrees F., or untillight brown.

Louise Grove705 East MabelTucson

Old-Fashioned Chicken Pie1 fricasseeing chicken, about 4 pounds3 tablespoons shortening5 tablespoons flour

1/2 teaspoon saltPepper

11/2 cups chicken stock11/2 cups milk

1/2 cup finely diced celery% cup finely diced green pepper or

chopped parsleyFancy-shaped biscuits

Wash and clean chicken; cook wholeor cut up, in boiling salted water to cover.When tender, remove from broth andcool; remove meat from bones, and cutinto large pieces. For sauce, melt short-ening; blend in flour and seasonings;add stock and milk gradually, and cookuntil thick, stirring constantly. Addcelery and green pepper or parsley; cook10 minutes and add chicken. Pour intowell greased baking dish; top with bis-cuits. Bake 15 minutes, or until crust iswell browned, in hot oven (450 degreesF.). Serves 6 to 8.

If you would like a change, there area number of toppings that may be used—fluffy mashed potatoes or rice pattiesfor example. When using dough it shouldbe rolled to a thickness of 1/2 inch andcut into decorative shapes, or used as anall-over cover with a fancy design cutin the center. Or try this idea:

Roll biscuit dough thin; spread it withbutter and grated cheese or deviled ham;roll up like a jellyroll and cut in 1/2-inchslices. Place the slices, cut side down,on the hot filling. These "pinwheels"bubble with goodness for dress-up occa-sions!



Shepherd's PieChop cold meat fine; season well with

salt and pepper. Make a brown saucewith stock, or use gravy from the roast.Add the meat and turn into a bakingdish. Spread mashed potatoes over topto form a crust. Prick with fork andbake at 300 degrees F., about 30 minutesor until brown.

(Chopped celery and chopped onionadded to meat mixture will improve theflavor.)

Steak and Onion Pie1 cup sliced onions1 pound round steak, cut in small

pieces2 teaspoons salt

% teaspoon paprika% teaspoon pepper

Dash of allspiceDash of ginger

2% cups boiling water2 cups diced raw potatoes1 recipe pastry

Brown onions slowly in hot butter;remove from pan, leaving fat. Roll meatin mixture of flour, spices and season-ings, brown in hot fat. Add boiling wa-ter and simmer, covered, 1 hour. Adddiced potatoes and cook 10 minuteslonger. Pour into buttered casserole;lay onions on top. Cover with pastryrolled to 1/4-inch thickness. Make sev-eral slits to allow steam to escape. Bake25 minutes at 450 degrees F.

Mrs. S. R. Stevens1438 East Thomas RoadPhoenix

Banana Meat Loaf(Iced with Sweet Potatoes)

1% pounds ground beef1 1/2 cups soft bread crumbs1% tablespoons finely chopped onion1% tablespoons salt% teaspoon pepper

11/2 cups mashed bananas3/4 teaspoon dry mustardThoroughly mix beef, crumbs, onion,

salt and pepper. Combine mashed ba-nanas and mustard; add to the meatmixture and blend well. Shape into aloaf and pack into a well greased 9x4x3-inch pan. Bake in moderate oven (350degrees F.) about 1% hours. Removeloaf to a shallow greased pan.

Have ready a sufficient quantity ofcooked, mashed, well seasoned sweet po-tatoes to "ice" the loaf. After coveringloaf with sweet potatoes, return to ovento brown. Serve at once with hot mush-

room sauce, using a large platter tomake room for a garnish of glazed bakedbananas, rings of green peppers andslices of ripe tomatoes.

Mushroom Sauce3 tablespoons melted butter2 tablespoons flour2 cups canned mushroom soup

Salt and pepper to tasteCombine ingredients and simmer five

minutes.Mrs. Anne SlaterRoute 1Sheridan, Wyoming

Hamburger in Egg Plant11/2 egg plants% pound hamburger1 teaspoon sage

% teaspoon cloves4 cloves garlic, diced1 medium onion, diced2 eggs1 teaspoon salt

% teaspoon pepper1,4 bell pepper, cut fine2 slices toast, broken fine1 tablespoon lard or margarine

1/2 can tomato sauce, small size3 tablespoons raisins

Cut egg plant in halves; scoop outcenters, leaving shell about 1,./1 inch thick.Chop scooped-out pulp fine and mixthoroughly in a large bowl with ham-burger, egg and remaining ingredients.Melt lard or margarine in casserole orDutch oven. Fill each egg plant withmixture and bake in casserole at 350degrees F. until done.

If anyone doesn't like this main dish,he is not very hungry!


Grant Tevis, Jr.543 East 9th StreetTucson


Stuffed CabbageTake a good round head of cabbage;

wash and trim off outside leaves. Witha knife remove the heart, being carefulto remove all the bitter part. Fill thecavity with fresh pork sausage. Lay 2slices of bacon over sausage and tie thehead securely in cloth. Boil in hot wa-ter, with plate underneath, until welldone. Remove carefully to chop plateand serve.

Mrs. E. E. OlinBox 564, East 2nd AvenueMesa

Meat Noodle Ring1 pound ground veal (veal is excel-

lent)1 pound pork ribs1 small onion, chopped6 medium carrots, cooked1 small can peas, or equal quantity

cooked fresh peas2 tablespoons flour

Salt to taste1 box wide noodles

Boil pork ribs until meat drops frombones. Cook noodles in broth.

Put ground meat in a hot skillet withjust enough hot grease to keep meatfrom sticking. Add finely choppedonion and fry until brown. Add pork,cut in small pieces. Chop cooked carrots.Drain peas and carrots, and add to meat.Make a sauce of the combined juicesdrained from the peas and carrots,thickened with flour. Place meat mix-ture on a large plate, and circle withcooked noodles. Pour sauce over meat,and sprinkle the whole with 1/2 cupgrated cheese. Serve hot.

Mrs. G. E. ShulzBuckeye

Philadelphia Scrapple(An Old Family Recipe)

Take a whole or half pig's head. Putin large pot and cover with water. Addspices—a couple of bay leaves, 3 or 4cloves, and sage, thyme, salt, pepperand a couple of cloves (or less) of garlic.Let boil until meat falls off bones.Strain broth and add to it about 2 table-spoons yellow or white corn meal. Letboil until thick. Grind all the meat andstir into corn mixture. Put into breadpans and allow to cool. This will keepseveral weeks in the refrigerator. Sliceoff like bread, dip slices into flour,brown on both sides in hot fat and servewith fried apple rings.

Mrs. H. StoltzeRoute 6, Box 971Phoenix

Lima Bean Chowder1/2 cup chopped green peppers1 cup diced carrots1 cup tomatoes, peeled1 cup lima beans1 small onion3 tablespoons rice, blanched1 cup thin cream

Salt and pepper to tasteSoak lima beans overnight; cook rice;

cook vegetables until almost done. Mixand finish cooking. Add cream and servehot. Serves 6.


Shipwrecked(Dinner in a Dish)

Slice onions into a buttered bakingdish. Over these arrange thin sliced rawpotatoes, then a rather thick layer ofchopped beef or hamburger steak. Covermeat with uncooked rice, then a layer ofchopped celery, next some canned kidneybeans. Season each layer with salt, pep-per and paprika, and top all with to-matoes rubbed through a sieve, or cannedtomato soup blended with an equalquantity of water. Bake 2 hours, or un-til vegetables are cooked.

Mrs. Frank TitgenRoute 1, Box 55Phoenix

Philadelphia Scrapple (No. ID1 1/4 pounds cooked pork, chopped fine

1/2 pound liver, chopped fine1 pound corn meal2 tablespoons onion juice

1/2 teaspoon pepper1 tablespoon salt

Any pork cut will do if not too fat.Save the liquor in which meat is cookedand add enough water to make 4 quarts.Bring to a boil and add corn meal veryslowly. Stir constantly, add meat andseasonings, and boil 15 minutes. Simmer30 minutes longer, or until spoon willstand alone in mixture. Pack in cans,cool, and store in refrigerator. Whenneeded cut into slices and fry in slightlygreased skillet.

Mrs. L. EustaceBox 2340Bisbee

"Here's a trick you might try on thatleftover Sunday roast," says Mrs. E. O.Watkins, of rural Tucson. "Cut slicesabout '4 inch thick. Beat up an egg.Dip the slices of meat in the egg, thenin bread crumbs, and fry in shallow fat.Two to one your family will not recog-nize that old roast in a new dress."

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Unless you have an eating ac-quaintance with Thiamin, Riboflavin,and Nicotinic Acid, you are literallyunable to hold up your head in thisenlightened age of nutrition. Fromthe Science Laboratory comes thenews that meat is one of the favoriterendezvous of those famous B vita-mins—to say nothing of Vitamin A,Protein, Iron, Copper, Phosphorusand Fat!

Arizona Farmer cooks have enlist-ed beef, pork, lamb, fowl, game andfish in the Food for Victory campaign.

They have a way with meat, asyou discovered in the chapter on theMain Dish, and as you will furtherlearn, beginning next page.


Roast Leg of Lamb1 leg of lamb3 small cloves garlic, chopped

Flour as needed1 bay leaf, crushed fine

Make slits in meat and insert smallpieces of garlic. Sear leg of lamb inpiping hot fat, preferably bacon fryings.Roll in flour, seasoned with salt andblack pepper or chili powder. Place inroaster with 1 quart hot water and bakein slow oven, allowing 30 minutes cook-ing time per pound. About an hour be-fore roast is done, place whole peeledpotatoes beside meat. After removingmeat and potatoes, make brown gravyof the drippings, thickened with flour.

Mrs. Mary WolfeRoute 1, Box 331 Tucson

Lamb en CasseroleUse 2 pounds of lamb cut from fore-

quarters. Cut in 1-inch cubes; brownon both sides in frying pan. Brush overwith melted butter and season with saltand pepper. Bake in casserole 20 min-utes or until tender. Simmer 34 cupshredded carrots for 20 minutes. Add tolamb, with 1 cup potato balls, 2 cupsthin brown sauce, and 12 small onions.Bake 30 minutes at 350 degrees F. Add1 cup cooked string beans and 1 table-spoon Worcestershire sauce. Serve fromcasserole.

Mrs. Clyde CurnettRoute 4, Box 697 Tucson

Swiss Steak1 slice round steak about 1 1/2 inches

thickFlourSaltPepperBacon drippings

1 1/2 cups canned or cooked tomatoes1 cup peas1 cup hot water

Pound into steak as much flour as itwill take; sprinkle with salt and pepper.Brown on top of stove in bacon drippings.Add canned tomatoes, hot water, andpeas. Simmer on top of stove or inmoderate oven (325 degrees F.), about2 hours or until tender.

Mrs. Charles E. HallowayTucson

Spanish SteakPlace a sirloin steak in a baking dish

and spread over it the following mixture:1 cup button mushrooms

% cup chili sauce2 chopped green peppers2 large onions, chopped

Salt and pepperBake about 45 minutes in moderate

oven.Mrs. Grant Oury Tevis

543 East 9th Street Tucson

Swiss Cream Steak2 pounds round steak, cut about %

inch thick1/4 cup butter or fryings2 medium onions, sliced

1/2 cup water1/2 cup thick sour cream2 tablespoons grated cheese

Salt and pepper to tasteCut steak into suitable size pieces for

serving. Sprinkle with salt and pepper,and fry in hot butter until both sidesare golden brown. Add the onion, wa-ter, cream and cheese. Cover tightlyand simmer until meat is tender, or cookin a slow oven.

Lorraine Titgen2727 North 27th Street Phoenix

Smothered BeefsteakTake thin slices of steak from the up-

per part of the round, or one large thinsteak. Lay meat out smoothly and wipeit dry. Prepare a dressing, using:

1 cup fine bread crumbsPepper

1 teaspoon salt1/2 teaspoon sage1/2 teaspoon powdered summer savory

Enough milk to moisten for a stiffmixture

1 slice of onion, chopped fineSpread dressing over meat; roll meat

carefully, and tie with a string, securingthe ends well. Now fry a few thin slicesof salt pork in the bottom of a kettleor sauce pan, and place the meat rollin the fat that has fried out of the pork.Brown on all sides, turning meat rolluntil a rich color all over. Add 1/2 pintwater, cover and simmer until tender.When meat is tender, remove to platter.Thicken the gravy and pour over it.Carve crosswise in slices through meatand stuffing.

Agnes E. GriffinSomerton

Cranberry Beef Roast2 1/2 pounds beef rump

2 teaspoons salt11/2 tablespoons flour

2 tablespoons fat1 quart cranberries

14 cup sugarSprinkle meat with salt and pepper

and 'dredge with flour. Brown in fat.In the meantime wash cranberries, coverwith water and cook 10 minutes, or un-til soft. Rub through strainer; measure2 cups cooked cranberries and add withsugar to meat. Cover and cook over lowflame 2 to 21/2 hours or until meat istender. Remove meat to platter. Pouroff excess fat from cranberry mixtureand use it as gravy with sliced meat.



Standing Rib RoastSelect a 2- or 3-rib beef roast. A

standing rib roast may be more easilycarved if the backbone is separatedfrom the ribs by sawing across the ribsclose to and parallel to the backbone.The backbone may be removed com-pletely after roasting. The roast willhold its shape better if the backbone isheld in place by skewers during roast-ing.

Season the rib roast with salt andpepper and place fat side up in an openroasting pan. No rack is necessary asthe bones keep the meat out of the juices.Do not cover; do not add water. To becertain your roast will be "just right,"use a meat thermometer, inserting it inthe roast so that the bulb reaches thecenter of the largest muscle. Be carefulthat the bulb does not rest on fat orbone. Roast in a slow oven (300 to 325degrees F.) until desired degree of done-ness is reached. For a rare roast, thethermometer will register 140 degreesF., for a medium, 160 degrees F., andfor a well-done, 170 'degrees F. Allow18 to 20 minutes per pound for cookinga rare roast; 22 to 25 minutes per poundfor a medium; and 27 to 30 minutes perpound for a well done roast.

Yorkshire Pudding(To Be Served with Beef Rib Roast)1 pint milk4 eggs (yolks and whites beaten

separately)1 teaspoon salt2 cups flour2 teaspoons baking powder

Mix with beater until consistency ofcream, folding in egg whites last. Pourthe batter into the hot roast pan con-taining 14 cup beef drippings from ribroast of beef. Bake in moderately hotoven for 15 or 20 minutes. Cut insquares and serve at once with the roast.

Mrs. Albert J. WolfChandler

Barbecue Roast3-pound roast, beef or pork

(I usually use chuck roast)1 medium onion, cut fine3 large cloves garlic, cut fine1 cup catsup3 cups tomatoes, cooked or canned

Season meat with salt and pepper, rollin flour, and sear on all sides on top ofstove, in the bottom part of roaster injust enough hot fat to brown it nicely.Pour other ingredients over the meat;cover and roast in medium hot oventill meat is very tender.

Mrs. L. A. DowdsRoute 9, Box 459Phoenix

Penny-wise Planked Steak1 1/2 pounds ground round steak

1 teaspoon salt14 teaspoon pepper2 teaspoons Worcestershire sauce3 tablespoons grated onion1 egg

1/3 cup milkCombine ingredients; mix until thor-

oughly blended. Shape to resemble por-terhouse or sirloin steak about 14 inchthick. Brush with melted shortening.Place on heated broiler rack five inchesbelow broiler unit; broil 10 minutes, oruntil well browned; place, cooked sidedown, on heated plank or ovenproof plat-ter. Lower rack slightly so meat willbe same distance from unit; brush withmelted shortening; and continue broil-ing 10 minutes, or until well browned.Serves 6.

Mrs. Anna B. HumeRoute 1, Box 102A Tolleson

Baked Heart1 beef heart3 slices bacon1 small onion, finely minced1 cup fine bread crumbs

Salt and Pepper to tasteFlour for dredgingLard for browning

Wash heart and remove any hard parts.For stuffing, dice bacon and fry untilcrisp; combine with bread crumbs andadd onion. Fill cavity in heart with stuf-fing and sew together. Roll in flour andbrown quickly in hot lard. Place in acovered casserole. Add a small amountof water to pan in which heart wasbrowned. Heat and pour over meat.Cover and bake in moderate oven (350degrees F.), until heart is tender, orabout 2 hours. Thicken liquid for gravy.

Mr. C. H. Pettitt3919 E. Monta Vista DriveTucson


Baked Spareribs with DressingCut 4 pounds of spareribs in pieces,

about 3 ribs to a serving. Put in a pres-sure cooker, and add enough boiling wa-ter to nearly, but not quite, cover. Sea-son with 1 tablespoon salt and 1/2 tea-spoon pepper. Cook under 12 poundspressure for 20 minutes. Remove thespareribs to a dripping-pan, and take1 cup or slightly more of the broth outof the cooker for the dressing, made asfollows:

6 cups broken stale bread1 teaspoon rubbed sage leaves

Broth to moisten1/2 pint fresh oysters1 teaspoon finely chopped onion

Use broken bread that is about 3 daysold. Mix in sage leaves which have beenput through the food chopper; add freshoysters and chopped onion. Barelymoisten with broth from spareribs, andput dressing in the pan with the ribs.Brown all together in the oven. If thedressing seems at all dry upon removingfrom the pan, add hot broth to moisten.

Thicken broth remaining in the cookerwith a little flour, and add 1/2 cup richmilk to make a creamy gravy.


One-or-T'other Meat LoafPay your money and take your choice

of materials to go in this Meat-or-Fish-or-Liver Loaf.

Start with 11/2 pounds ground meat—veal, lamb, pork, or half-and-half of anytwo.

Or begin with a tall can salmon, mac-kerel, or a large can of tuna, or—

How about 11/2 pounds fresh beef orpork liver ?

No? All right—you may use ground"leftover" meat from yesterday's roast!

To your choice of meat, add:21/2 cups shredded Irish potatoes

1 medium onion, shreddedSalt and pepper to taste

1/2 teaspoon dry mustard1 egg, slightly beaten

Mix ground meat (or flaked fish)with shredded potato, onion, seasoningsand egg. (If fish or raw liver is used,include the juice.) Mix thoroughly;place lightly in well greased loaf pan.You may add ripe tomato catsup, chilisauce or butter to top of loaf, accordingto your taste. Bake ground beef loaf 30to 40 minutes in moderately hot oven.Loaves containing pork should be cooked45 minutes. Canned fish or liver loaves,or loaves made from leftovers, need acooking period of only 20 to 30 minutes.


Danish Liver Loaf2 pounds pork liver1 pound pork fat1 onion

Put through food grinder 3 times andmix with:

2 eggs2 teaspoons salt

3/4 teaspoon pepper1/2 teaspoon cloves1/2 teaspoon allspice2 tablespoons cream

Mix all ingredients. Place in un-greased loaf pan. Place pan in pan ofwater; bake at 350 degrees F. for 2 1/2hours. Test by running knife into loaf.Serve sliced and hot. What is left, wrapin wax paper and store in refrigeratorfor sandwiches. This is a vitamin-richmeat, especially goad for children.


Pork Ring1 pound ground pork1 teaspoon salt

1/4 teaspoon pepper3/4 teaspoon sage3 tablespoons chopped onions2 tablespoons dill pickle1 egg

1/3 cup milk1 cup bread crumbs

1/2 cup tomato soup1 tablespoon water2 slices bacon1 can sauerkraut

Mashed potatoes8 pepper rings

Season pork with salt, pepper andsage. Add chopped onions, dill pickle,beaten egg, milk, crumbs and 1/4 cup to-mato soup. Mix thoroughly, arrange ina buttered ring mold approximately 91/2inches across and 3 inches deep. Coverwith remaining strips of bacon on top;bake 50 minutes at 375 degrees F. Re-move from ring mold and place a ringof hot sauerkraut around the meat. Placemashed potatoes in the center and gar-nish with pepper rings,

Leilani Gless2022 North 16th AvenuePhoenix

The right food builds and repairsyour body, keeps it in running order,gives you energy for work and play,helps prolong your prime of life, and isthe basis for your good health.


Spiced Ham Loaf1 pound ground smoked ham

1/2 pound ground lean pork1/2 pound veal2 cups crushed corn flakes

1/2 teaspoon salt1/2 teaspoon pepper3 teaspoons prepared mustard2 eggs, beaten1 cup milk2 tablespoons butter

1/2 cup brown sugar1/4 teaspoon cinnamon1/4 teaspoon powdered cloves1/2, teaspoon nutmegGrind meat together; add crumbs, salt,

pepper and 2 teaspoons mustard. Addeggs mixed with milk. Mix thoroughly.Melt the butter in a loaf pan; stir in re-maining mustard. Combine sugar andspices; spread over the butter and mus-tard mixture. Press meat down in loafpan and bake 11/2 hours at 350 degrees F.Serve with baked beans and salad.

Mrs. Pete MaceRoute 1, Box 194Peoria

Upside-Down Ham Loaf2 cups ground ham

11/2 pounds ground fresh pork2 eggs1 cup milk1 cup cracker or bread crumbs

1/2 teaspoon salt1/8 teaspoon pepper3/4 cup brown sugar1 teaspoon dry mustard

1/4 cup vinegar10 maraschino cherries6 slices pineapple

Mix together the meat, slightly beatenegg, salt and pepper. Grease a largerectangular bread pan generously andpour the brown sugar, mixed with vine-gar and mustard, over the bottom. Onthis press six slices of pineapple witha cherry in the center of each and be-tween slices. Over this, spread themeat, packing in place. Bake 11/2 hoursat 400 degrees F. Turn out on a plat-ter and serve with baked or escallopedpotatoes. Serves 6.

Delores Titgen3038 North 2nd StreetPhoenix

The experts say we need plenty of thehealthful, substantial foods that are acidin their reaction. Just so we eat enoughof the alkaline-reaction foods to bal-ance them,

Baked Ham OrientalSelect a 10- or 12-pound ham and have

the butcher cut off the small end. Boilthe ham 10 minutes. Pour off the waterand simmer slowly in several waters, toparboil. This will take about 2 hours.Now remove the skin and push plentyof garlic buds deep into the flesh. Bakean hour or more, basting often withChinese soy sauce. Have ready: 1 cupflour, 1 cup brown sugar, 2 teaspoonsground cloves, 2 teaspoons cinnamon, 1teaspoon black pepper. Check the faton top and sides of the ham and sprinklewell with the above mixture. Brownwell for 15 to 30 minutes. Garnish withsauteed pineapple rings or red cinnamonapples.


Ham Baked in Milk2-pound slice of ham1 teaspoon salt

1/2 teaspoon pepper1 tablespoon flour1 teaspoon dry mustard

2 tablespoons brown sugar1 cup sweet milk

•2A cup waterMix flour, mustard, sugar, salt and

pepper, thoroughly. Add milk and water.Blend thoroughly. Place ham in bakingpan and pour mixture over it. Bakeabout 40 minutes at 375 degrees F., oruntil ham is tender. Serves 6.

Mrs. R. M. HalleyBox 300Springerville

Smothered Pork Chops6 pork chops, 1 inch thick

1. ,4 teaspoon salt1/4 teaspoon sage3 tart apples, cored3 tablespoons molasses3 tablespoons flour2 cups hot water1 tablespoon vinegar

1/2. teaspoon salt1/2 cup raisinsSprinkle chops with 1/4 teaspoon salt

and sage. Sear slowly in hot skillet,browning on both sides. Place in largebaking dish. Slice apples in 1/4-inchslices or rings and arrange on chops.Pour molasses over them. Add flour tofat in skillet and cook until brown, stir-ring constantly. Add water and stiruntil mixture boils. Add vinegar, saltand raisins. Pour this sauce over chopsand apples. Cover and bake in moderateoven (350 degrees F.), about 1 hour oruntil apples are tender.. Serves 6.

Mrs. Louis RedondoRoute 1, Box 380Mesa


Pork Chops A La Elegant6 double-thick pork chops2 tablespoons fat2 teaspoons salt

1/2 teaspoons peppercup uncooked ric,2

1 teaspoon sugar1 No. 2 1/2 can tomatoes1 large onion

Brown double-thick chops in hot fat.Place in single layer in baking dish withtight cover; sprinkle with salt and pep-per. Top each chop with slice of onion;pile 2 tablespoons washed rice on onion;sprinkle with remaining salt, pepper andthe sugar. Pour tomatoes over all; cover.Bake in moderate oven (350 degrees F.),1 1/2 to 2 hours, or until chops are tenderand rice is done. Serves 6.


Chicken Souffle2 cups cold chicken, chopped fine2 cups scalded milk2 tablespoons butter2 tablespoons flour4 eggs1 teaspoon chopped parsley

1/2 cup bread crumbs1 teaspoon salt

Few grains cayenneMelt butter, add flour and seasonings,

heat. Add gradually the milk, cookingto a smooth cream, add to this theparsley, bread crumbs, and the chicken.Combine with beaten egg yolks. Last,fold in the whites beaten stiff. Turninto a buttered baking dish and bake35 minutes in a slow oven.


Greek ChickenUse 1 fryer, disjointed. Rub with

lemon. Dip lightly in flour and fryuntil brown, but not tender, in hot fat.Put aside in cooker. Fry plenty of slicedonions and a little garlic; add a largecan of tomatoes; cook a few minutes andadd 2 tablespoons vinegar. Pour mixtureover chicken in cooker; cover and simmerabout 2 1/2 hours. Add paprika andcamino seed. Serve chicken on platterwith gravy separate, and accompaniedwith mashed potatoes.

Bessie R. Tevis543 East 9th StreetTucson

Fricassee of ChickenClean and disjoint a chicken. Put into

a saucepan with just enough boiling wa-ter to cover; add 1 teaspoon salt, a littlepepper and if desired, 1 teaspoon onion

juice. Boil slowly 2 hours or until ten-der; add a little water from time to timeas it boils away. Thicken with 1 table-spoon flour mixed with a little coldwater, and add 1 tablespoon finelychopped parsley. Serve with a borderof boiled rice or dumplings.

Mrs. Arthur JohnsonRoute 1, Box 1082Phoenix

Luncheon Hen1 large hen1 cup flour1 onion, minced2 loaves bread, broken6 eggs2 cups diced celery, cooked

1/4 pound butterSalt to taste

1/2 teaspoon sagePepper

1 1/2 quarts broth from chicken1 cup fat, skimmed from broth1 pint milk

Cook hen until tender. Remove frombroth. Skim fat from broth. To a cupof thick fat add flour and well beateneggs; stir into 1 1/2 quarts boiling broth;add milk. Allow to thicken in doubleboiler.

Remove chicken from bones, and dice.Make a dressing of the bread, giblets,ground skins and seasonings. Fry onionin butter and add both to dressing mix-ture; add broth enough to moisten bread.

To assemble: Spread dressing in bot-tom of a well greased baking dish; adda layer of sauce, then the diced chicken,then another layer of sauce. Cover withbuttered cracker, bread crumbs, or drycereal crumbs. Bake 30 minutes in mod-erate oven. Will serve from 10 to 15persons.

Mrs. B. F. ReichenbergerGlendale

Smothered Chicken in Cream(Ranch Style)

Clean and cut up a large chicken (3or 4 pounds). Salt, roll in flour thor-oughly, and fry in deep fat. (I alwaysuse butter to fry chicken when fixingit like this. It gives it a better flavor.)Fry until golden brown. Drain off fatand Cover chicken with 2 cups thincream, or 1 cup heavy cream and 1 cupwhole milk. Set on back of stove on lowflame, cover with tight lid and simmer2 hours. This makes a delicious creamgravy, and the chicken is very tender.This chicken should be cooked in a heavyskillet with a tight lid, or in a Dutchevc n.

Mrs. Bill BentonBox 210Springerville


Smothered Chicken or RabbitThis recipe may be used equally well

for young or old chicken or rabbit, theonly difference in the recipe being thetime required to cook them tender. Weprefer the flavor of young fowls and rab-bits (from 1 1/2 to 1% pounds each).Take freshly dressed chicken or rabbit,disjoint and cut into serving pieces.Soak in cold water only long enough toremove animal heat. (Do not add saltor vinegar to water, nor soak for a longperiod, as such process takes away thetrue fowl or game flavor.) Drain.Dredge well in flour which contains ap-proximately 2 teaspoons salt, % tea-spoon pepper and 1/4 teaspoon paprika toeach cup. Brown thoroughly in hot lard.Into a Dutch oven, deep casserole orheavy roaster with tightly fitting lid,place a layer of the browned meat, thena layer of thinly sliced onions. Sprinklewith celery seed ( 3/4 teaspoon to eachlayer). Repeat until all the meat isplaced, leaving at least 2 inches ofspace at the top for steam.

Pour off all but 3 tablespoons of thefat in which meat was browned. Add tothat 2 cups hot water for each 2 1/2pounds meat. Pour over layers of meatand cover securely. Place in moderate-ly slow oven or over very low flame.Cook until meat is tender.


Buttermilk Fried ChickenTry that buttermilk touch next

time you fry a chicken, says Mrs.Dan Pitchford, of Desert Lane, southof Phoenix. After drawing and cut-ting up the chicken, salt and put inthe refrigerator several hours. Soakthe pieces in buttermilk for 30 to40 minutes. Remove from butter-milk, but don't shake the pieces.Dredge in flour and fry in deep fatuntil golden brown.

Spiced ChickenWhen roast chicken is half done,

sprinkle lightly—and restrainedly—withnutmeg, finish baking and hear the de-lighted praises.

Oven EconomyBake your apple sauce and potatoes in

the oven alongside your casserole concoc-tion. Add salad for color and vitamineffects—and what better meal could youimagine ?

Baked RabbitSoak whole, freshly dressed young

rabbits (from 1 1/2 to 1% pounds) incold water only long enough to removeanimal heat. (Do not add salt or vine-gar to water nor soak for a long periodof time since such process draws out thenatural game flavor.)

Drain well, then sprinkle lightly withsalt, inside and out. Stuff with bread-sage dressing made as follows:

For each rabbit allow two cups drystale bread, including brown crusts; 1tablespoon chopped onion; 2 tablespoonsthinly sliced celery; 1 tablespoon celeryleaves; 1 teaspoon chopped parsley; saltand pepper and sage to suit individualtaste; 1/4 teaspoon dry mustard. Breakstale bread and crusts in small pieces inmixing bowl. Sprinkle with the choppedparsley, salt, pepper, mustard and sage.

Saute in covered pan the onion, celery,and celery leaves, in 2 tablespoons but-ter or lard for 3 or 4 minutes. Wilt wellbut do not brown. Add 1 cup hot water.Pour over bread and seasonings; coverto steam for few minutes. Beat 1 eggslightly; add to dressing; mix thorough-ly but lightly. Stuff rabbit % full. Sewup opening with thread or string.

Place in well greased roaster. Putremaining dressing around rabbits. Add1/4 cup hot water for each rabbit inroaster. Cover. Bake from 30 to 40minutes in moderately hot oven. Re-move cover, or open vent in roaster, andcook about 15 minutes longer to brownnicely. Do not overcook as young rab-bits are juicy and tender and do not re-quire long baking.

Hamburgers are delicious dipped incream, rolled and fried the same way.


Hasen Pfeffer(Wild Rabbit)

Lay the rabbit meat in an earthencrock (not metal); cover with vinegarand water, equal parts, to which hasbeen added 1 sliced onion; salt, pepperand cloves to taste; and 2 or 3 bay leaves.

Allow this to soak for two days. Re-move meat and brown it thoroughly in hotfat, turning often. Gradually add thesauce in which it was pickled—as muchas is required and diluted if desired lesstart, with hot water. Cover and simmeruntil tender. Thicken slightly with flour.Before serving, 1 cup thick sour creammay be added.

This method is also used in preparingsaddle of venison.



Venison SteakCut steak about 1 inches thick. Hack

well on both sides with sharp knife.Saturate in thick cream. Add salt andblack pepper to taste. Roll in mixtureof toasted bread crumbs and flour. Dropin sizzling hot fat (preferably butter,bacon drippings, and lard mixture). Frygolden brown, either rare or well done.

Mrs. T. W. ProciseChino Valley

Wild DuckFor two ducks prepare a stuffing of 4

-cups bread crumbs, 1 cup chopped cel-ery, 1 cup chopped onions, 1 cup seedlessraisins, 1 cup chopped pecan meats, V.2teaspoon salt, 2 well beaten eggs and1/2 cup scalded milk.

Dress ducks; stuff, and close withpoultry pins or by sewing. Lay overeach duck 3 strips of bacon; bake inopen pan, at 500 degrees F., 15 minutes;reduce heat and continue roasting at_350 degrees F., allowing 35 minutes perpound. Twenty minutes before end ofcooking, combine 1 cup catsup, '/1 cupWorcestershire sauce, and 1/2 cup chilisauce, and baste ducks with the mix-ture. Serve with an orange and parsleygarnish.

Quail PieDress and skin birds; season with salt

and dredge with flour. Sear in hot fat(preferably fat that has been renderedout of salt pork). Add hot water to adepth of half an inch. Cover tightly andallow to simmer until about three-fourthsdone. (Add seasonings if desired.) Coverbirds with rolled pie dough, pierce toallow steam to escape. Bake in moder-ately hot oven until crust is brown.

Mrs. D. L. Bouse1405 West LynwoodPhoenix

Dove PieDress about 12 birds, leaving whole or

removing all but the breasts, as preferred.Simmer with small amount of water ina tightly covered heavy kettle, untildoves are tender enough to fall apart.Remove meat from bones and cut up.Add salt to taste. Make sauce, usingbroth in which doves were cooked, butterand cream, thickened with flour andsalted and peppered to taste. Add 1 smallcan mushrooms.

Place chopped meat and sauce in bak-ing dish. Cover with rolled pie dough orvery rich biscuit dough. Bake in moder-ately hot oven until crust is brown.

Mrs. Thomas Firth1816 Palmcroft DrivePhoenix

White WingDress birds, rub well with salt and

place in refrigerator overnight. Roll inflour and lightly sear in hot butter. Placeon a rack in heavy kettle or Dutch oven;add 14 to % cup hot water. Cover tight-ly and simmer 1 hour, or until tender,over very low flame.

Mrs. O. K. Benjamin1306 West LynwoodPhoenix

Meat Relish SupremeA cup of cream, whipped stiff. Add a

cup of applesauce and half a cup of welldrained horseradish. Chill.

Wild TurkeyWipe inside of bird with damp cloth,

sprinkle with salt and pepper and stuffwith preferred turkey dressing, allow-ing plenty of room for swelling. Skeweror sew the opening shut, tie legs andwings together close to the body, and tiestrips of salt pork over the bird. Place,breast down, in an open roaster androast in a slow oven (325 degrees F.),allowing 15 to 25 minutes per pound—the longer time per pound for the smallerbirds. A 12-pound turkey requires aboutfour hours.

Baste with butter and water at first,and later with the juice in the pan. Re-move pork during the latter half of thecooking time, and turn the bird over tobrown the breast. Make a giblet gravyand serve the bird with cranberry jelly.

This method is equally good for do-mestic birds.

Ruth KrugerHorne Service Dept.Central Arizona Lightand Power Company


Savory Crab2 tablespoons butter1 teaspoon chopped onion3 tablespoons flour1 teaspoon dry mustard1 cup milk1 cup flaked crab

Salt and pepper to tasteFry onion gently in butter; add flour

and mustard. Stir until blended and addthe liquid, stirring and cooking untilsmooth. Add flaked crab and, if youwish, a little minced parsley, with saltand pepper.

Fill individual ramekins or scallopshells with this mixture; sprinkle thetop with grated cheese and butteredbread crumbs, and brown in moderateoven. This mixture may be quicklybrowned in baked pastry shells.

Mrs. Grant Oury Tevis543 East 9th StreetTucson

Tuna CasseroleGrease a casserole well. Place layer

of crushed potato chips in the bottom,and over this spread a layer of cannedwhite tuna. Alternate layers of chipsand tuna until casserole is filled, finish-ing with a layer of chips. Make a richwhite sauce, adding minced onion andgreen pepper to taste. Do not add saltas the chips provide the salt. Pour sauceover the contents of casserole and bakein moderately hot oven until well set.The amount of sauce used depends uponthe size of your casserole, but the con-tents must not be mushy.

Dora Belle Lee, cookShe-Kay-Ah GuestRanchSedona

Baked FishAbout 4 pounds is a good size to bake.

Clean fish, sprinkle with salt. Stuff andsew. Cut 4 slits each side of back boneand insert narrow strips of fat salt pork.Place in pan, sprinkle with pepper, brushover with melted butter and dredge withflour. Place around fish small bits ofpork. Bake fish 1 hour in medium oven.As soon as fat fries out of pork, bastefish every ten minutes. Serve with meltedbutter.

Stuffing1 cup bread or cracker crumbs

14 cup hot water1 ,11 cup melted butter'4 teaspoon salt143 teaspoon pepper

Few drops oni ,on juice2 eggs, well beaten


Fish en Blanc1 large fish2 cloves garlic, minced4 tomatoes, sliced2 sprigs parsley2 tablespoons flour

Salt and pepper2 medium potatoes, diced

14 cup lemon juice or vinegar2 onions, sliced1 tablespoon olive oil1 hard-cooked egg1 tomato

Green onionsSliced tomatoes

Clean fish and wash carefully; rubwith salt. Cover fish with water, addlemon juice or vinegar, and cook slowlyabout 20 minutes or until tender. Placeon large platter. Brown garlic in alittle olive oil and add water in whichfish was cooked. Heat to boiling, addpotatoes and 1 sliced onion. When vege-tables are nearly tender, add sliced to-matoes, 1 sprig parsley and a few greenonions; cook until vegetables are tender.Remove vegetables. Thicken broth withflour mixed with a little cold water. Addolive oil. Season to taste. Cut hard-cooked egg in 2 thick stars. Place thelargest slice of onion on top of the fish,a slice of tomato on that and a star ofegg on the tomato. Put a green onion anda sprig of parsley in the fish's mouth.Arrange the vegetables around the fishand pour thickened sauce into the platter,being careful not to disturb the garnish.


Have you heard of "Vitamin Z"? Someauthorities maintain it is the most im-portant of all. It's the "vitamin ofsatisfaction in eating."


Boiled Fresh Fish2 pounds barracuda chunk3 or 4 hard-cooked eggs2 cups milk, flour to thicken

Place fish in a cloth, put into a deepkettle of slightly salted, boiling waterand boil 1 hour. Remove from cloth, re-move all bones and skin; place in deepdish. Heat milk in double boiler to nearboiling point; thicken with flour. Aftereggs are boiled, place in cold water a fewminutes; remove shells and slice withegg slicer or cut in small pieces withknife. Sprinkle egg over fish; pour milkgravy over fish; dot with butter andserve at once, over boiled potatoes ortoast. Any fresh fish that can be cookedin a chunk can be used.

Mrs. Burt G. ParkerBox 290Willcox

Baked Halibut with Tomato Sauce2 pounds halibut2 cups tomatoes1 cup water1 slice onion3 cloves

1/2 tablespoon sugar3 tablespoons butter3 tablespoons flour

3/4 teaspoons salt1/8 teaspoon pepperCook together 20 minutes the tomato,

water, onion, cloves, and sugar. Meltbutter, add flour, and stir into hot mix-ture. 'Add salt and pepper, cook tenminutes and strain. Put fish in bakingpan, pour half the sauce around it andbake 30 minutes, basting a few times.Remove to hot platter, pour remainingsauce around it and garnish with parsley.

Mrs. Clyde R. CurnettRoute 4, Box 697Tucson

Tuna Roll11/2 cups flour1% teaspoons baking powder

1/2 teaspoon salt2 tablespoons shortening

34 cup milk1 can tuna1 small onion, minced

Sift first 3 ingredients together; blendin shortening; add milk and work to a softdough. Roll dough out square. Pick tunato pieces and spread over pastry. Spreadminced onion over that. Roll and bake20 minutes in a fairly hot oven.

Prepare hardboiled eggs, celery or peasin a cream sauce and serve with thetuna roll.

Mrs. Corinne F. Walters2229 North 17th AvenuePhoenix

Baked Tuna Fish1 can tuna6 onions2 cups bread stuffing

Butter, salt, pepper and sage1/2 cup bread crumbs2 or 3 tablespoons milk

Butter a small casserole, or use oilfrom the tuna. In the center, put thetuna fish, keeping it compact. Aroundtuna arrange the onions, which have beenparboiled until nearly done. Over andaround these pack the stuffing (madeof bread, moistened with milk or water,seasoned with butter, salt, pepper, andsage). This should fill the dish. Putover all a sprinkling of bread crumbs,moistened with oil from the tuna, or withmilk. Pour 2 or 3 tablespoons milk overthe top, dot with bits of butter, and bakein a moderate oven (400 degrees F.), un-til brown.


TroutThoroughly clean and wash the trout;

sprinkle with salt and pepper and dredgewith flour, meal or cracker crumbs. Fryslowly in generous amount of butter, inan iron skillet, turning to brown bothsides. Serve on hot platter with a gar-nish of lemon quarters and parsley.

Suggested fishing chant for house-wives: "You catch 'em—you clean'ern!"

CLIP 'N' PASTE 53

54 CLIP 'N PASTE


Speaking of miracles—or weren'twe?—had you heard of Old Bellring-er Les Mawhinney's supreme sacri-fice for victory?

If Les had hurled a bomb into ourmidst, it wouldn't have caused moreexcitement—though of a different na-ture, doubtless—than his solemn dec-laration: "I hereby withdraw my op-position to carrots, spinach, broccoliand vitamins." . . .

"But only for the duration," headded ominously.

So for a spell, Les will make nomore mean cracks on Dinnerbellabout the vegetarian arrangementsdear to the hearts of women, andprobably by the time the war endshe will be taking second helpings ofA, BI, and on through the alphabet.


Spanish Green Beans4 cups canned green beans2 cups canned tomatoes3 large , onions

Fry onion in fat until brown. Add beansand tomatoes, and bean liquid. Simmeruntil quite dry. Serve.

Mrs. E. S. BolesRoute 12, Box 995Phoenix

Succotash1 quart jar corn1 quart jar string beans or Limas1 medium onion, grated2 tablespoons butter or2 slices bacon, fried crisp

Put butter or bacon fat in skillet andadd onion; brdwn slightly. Add corn andbeans and simmer 15 minutes.

Mrs. Harry NelsonBuckeye

Green Beans With CheeseString 2 pounds green beans and cut

in 1-inch pieces. Wash, add 1 cup coldwater and 1 teaspoon salt. Cook untiltender, and drain. Arrange layer ofbeans in buttered baking dish. Sprinklegenerously with grated cheese. Arrangealternate layers of beans and cheese untilall the beans are used. Dot with bits ofbutter; sprinkle with pepper. Pour overthe mixture, 1 cup thick sweet cream.Sprinkle with 2 tablespoons gratedcheese; place in moderate oven (350 de-grees F.), until cheese melts.


Carrot Timbales1/2 cup bread crumbs1/2 cup milk2 tablespoons salad oil or butter

1/2 teaspoon sugar1 teaspoon salt

1/8 teaspoon pepper1/2 teaspoon parsley2 eggs

1 1/2 cup grated carrotsMake a white sauce of the bread

crumbs, milk, butter and seasonings.Cool; add beaten eggs and grated carrots.Bake 45 minutes in greased custard cupsat 325 degrees F.


Creamed Spinach1 quart canned spinach, well drained

Put in kettle, add 3 tablespoons heavycream and sprinkle with salt and pepper.Let boil up once and serve hot.


Moulded Spinach CupsWith Tomato Sauce

2 eggs1 cup milk2 tablespoons melted butter

Few grains pepper1/8 teaspoon onion juice2 cups chopped, cooked spinach,

thoroughly drainedBeat eggs slightly; add milk and

melted butter. Add seasonings and chop-ped spinach. Mix well. Fill greased in-dividual moulds about 2/3 full. Bake at325 degrees F. Serve hot with tomatosauce.

Tomato Sauce2 tablespoons butter3 tablespoons flour2 cups (1 No. 2 can) strained

tomatoes1/2 teaspoon saltVs teaspoon pepper1/8 teaspoon Worcestershire sauce1/2 teaspoon prepared mustard1 tablespoon sugar

1/2 cup grated cheeseMelt butter, add flour and stir until

smooth. Remove from heat while addingstrained tomatoes. Stir and cook untilmixture is thick and smooth. Add sea-sonings, sugar and grated cheese; cookabout 2 minutes.

Mrs. Howard Trace225 North First StreetPhoenix

Harvard Beets3 cups canned beets, cubed

1/2 cup sugar2 tablespoons butter1 tablespoon cornstarch

1/4 cup water or beet juice1/4 cup vinegarMix all ingredients and cook until

clear. Add beets and simmer a fewminutes.


BroccoliChoose heads and leaves that are

bright green and crisp. Cut off portionsof the stalk that are too tough to admitthe knife. Wash under running water.Bring salted water to a rapid boil in adeep kettle; insert broccoli carefully,stem down. Leave uncovered, and whenwater has stopped boiling, add a pinchof soda to the water around the stems.The heads should not be submerged.When the water boils again, the headswill cook more slowly than the stems,and both will be tender in 15 to 25 min-utes. Serve with brown butter sauce,brown butter and crumbs, grated cheese,or Hollandaise sauce.


57

Green Cabbage with Catchup Butter1 head cabbage1 small Whole onion

1/2 cup ripe tomato catchup1/2 cup butterWash head of cabbage, cut in halves

and allow to crisp in refrigerator untilready to cook. Shred crisp cabbage,plunge into boiling salted water. Addthe whole onion. Boil rapidly, uncoveredfor 8 minutes. Remove the onion.

Heat the catchup to boiling point; re-move from heat; add butter and allow tomelt. Drain the cooked cabbage thor-oughly and add to the catchup butter.Serve at once with a garnish of parsley.Avoid overcooking cabbage and over-heating the butter, lest the cabbage loseits shape and the butter its aroma.

Mrs. Howard Kirlin47 East RoanokePhoenix

Summer Cabbage with Celery3 tablespoons butter1 cup chopped celery3 cups raw cabbage, shredded

1/2 teaspoon salt1/2 teaspoon pepper1 cup medium white sauce

1/2 cup buttered crumbsMelt butter in a frying pan; add celery,

cover and cook 10 minutes. Add cabbageand cook 10 minutes more. Turn vege-tables into a greased casserole; add saltand pepper. Pour white sauce over vege-tables; top with crumbs and bake about15 minutes at 350 degrees F. For avariation, try adding 1/2 teaspoon cara-way seeds.


Cauliflower Polonaise1 medium cauliflower1 tablespoon salt2 tablespoons lemon juice

1/2 cup bread crumbs, browned lightlyin butter

1 tablespoon finely chopped parsley2 yolks hard-cooked eggs

Cook cauliflower in salted water untiltender. Place on hot serving dish; sprin-kle with lemon juice, then bread crumbs,parsley and grated egg yolks. Serves 6.


Food for Victory—One or more serv-ings daily of leafy, green, or yellowvegetables.

Asparagus in Tomato Sauce1 14 cups cooked asparagus tips

2 hard-cooked eggs3 tablespoons butter1 tablespoon flour1 cup tomato juice

1/2 teaspoon grated onion1/2 teaspoon salt1 cup bread crumbs

Drain asparagus; arrange in bottom ofbuttered, shallow baking dish, cover withthinly sliced eggs. Melt 1 tablespoonbutter in saucepan; add flour, blend well.Add tomato juice. Cook until mixturethickens, stirring constantly. Add onionand salt. Pour over asparagus and eggs.Cover with bread crumbs, mixed withremaining 2 tablespoons melted butter.Bake in moderately hot oven (425 de-grees F.) for 20 minutes, or until deli-cately browned. Serves 6.

Baked Italian SquashLayer of unpeeled Italian squashcut in 1/2-inch slicesSliced onionsSalt and pepperBread crumbs

2 tablespoons olive oil on each layerRepeat until medium sized casserole

is full. Pour a can of tomato sauce overall and sprinkle bread crumbs over top.Bake at 300 or 350 degrees F., 1 1/2 hours..

Mrs. Orr WoodburnBox 350Globe

Pan Fried Onions2 tablespoons cooking fat or oil4 sweet Spanish onions, sliced

1/2 cup water Salt and pepperMelt fat in frying pan. Add sliced

onions, water, salt and pepper. Coverloosely and cook slowly until liquid evap-orates. Then increase the heat and cookuntil golden brown, stirring frequently.Serve hot over steak or liver.


Potato SteakShred and wash Irish potatoes. Shred

on shredding side of grater. (Do notgrate, nor use slicer.) Have about 4tablespoons hot lard or bacon drippingsin a heavy frying pan. Put in enoughof the shredded potatoes to make a"steak" about 11/2 to 2 inches thick. Coverwith a lid and fry until golden brownon the bottom. Sprinkle with salt andpepper if desired, before turning. Turn,leave cover off to keep top crisp, and fryuntil bottom side is browned. Removeto a warm platter, garnish as desired andserve.

This "potato steak" has an entirelydifferent flavor and texture from pota-toes cooked any other way, and is anattractive dish.


Turnips and Potatoes3 baked potatoes2 cups mashed cooked turnips3 tablespoons butter

1/2 teaspoon salt1/4 teaspoon pepper14 cup hot milkCut baked potatoes in halves length-

wise, and scrape out the inside. Addmashed turnip and remaining ingredi-ents, and beat until light and fluffy. Pilelightly in the potato shells and brownslightly in a hot oven (400 degrees F.).Serves 6.

Egg Plant PattiesSimmer 1 egg plant 10 minutes; drain

and mash. Combine with-1 14 cups dry bread crumbs

2 tablespoons finely chopped onion1/2 cup chopped walnut or pecan meats2 eggs, beaten

Salt and pepper to tasteShape in patties and fry in bacon fat.

This is one way everyone will eat eggplant—a good meat substitute and a nicewarm weather main dish.


Back to the BeanNutritionists are taking new notice of

the humble bean. The pinto bean pro-vides, at low cost, an excellent sourceof energy, of iron and the vitamins ofthe important B complex. When prop-erly supplemented with small amountsof milk, meat, eggs or cheese, it is alsoa good source of protein—and its cal-cium content is significant.

Vegetable Chop SueyPut into a large skillet:

2 1/2 tablespoons vegetable oil2 cups shredded cabbage

% cup shredded carrots1/2 cup finely cut green pepper1/2 cup finely cut onionSalt and pepper to taste and cook until

tender, stirring often. Add % cup milkor light cream; cook slowly, stirring con-stantly until all the milk is absorbed.Remove from the fire and stir in 4 tea-spoons vinegar. Serves 4. This is goodserved with noodles.


Vegetable Hash1/2 cup diced carrots1/2 cup diced potatoes1/2 cup diced celery14 cup chopped onion2 cups chopped leftover roast1 cup gravy

1/2 cup diced dill picklei/4 cup chili sauce1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon celery saltPare and dice vegetables and cook 10

minutes in boiling, salted water. Drain.Combine with beef and remaining ingred-ients. Bake 30 to 35 minutes in greasedcasserole in hot oven (400 degrees F.).Serve garnished with parsley-filled onionrings.


Mock Sausage1/2 cup cooked pinto beans2/3 cup cracker crumbs3 eggs2 tablespoons butter

14 teaspoon sageSalt and pepper to taste

Put beans through strainer. Add re-maining ingredients. Shape into sau-sages; roll in cracker crumbs, then inbeaten egg, then again in crumbs. Sautein hot fat. Turn fire down and fry untilthoroughly done.


BeansTo 3 quarts beans which have been

cooked with bacon, add 1 heaping table-spoon prepared mustard, and 1 can (7½-ounce) Spanish style tomato sauce. Pintoor pink beans are best. After addingmustard and tomato sauce, simmer for1 more hour.

Mrs. C. R. ShumwayP. 0. Box 23Mesa


SOY BEANSFrom Soup to Nuts

It looks as though soybeans arehere to stay in the national schemeof things—so we're absorbing theminto the Arizona food vernacular.

Says Mrs. Earl O. Watkins, ofTucson's rural area, who has beenexperimenting with soybean cultureand cookery:

"Soy beans owe their nutritivevalue to a high percentage of goodquality protein and to a high caloricvalue due to their richness in oil.They're especially rich in vitaminsB and G, and in minerals calcium,phosphorus and iron. In these timesof rising prices, soybeans make anexcellent meat substitute."

Mrs. Watkins supervised an ex-hibit, "Soybeans from Soup to Nuts,"at the 1941 Arizona Country LifeConference at the Arizona Uni-versity. The exhibit included thesoybean "milk" from which spiceddrinks, cocoa and soup may be made;yeast and baking powder breads;soybean casserole; salads combiningsoybeans with other vegetables; soy-bean-applesauce cake and soybeanpiecrust; and "nuts" made by deep-frying soybeans pre-soaked in water.

Soybean Yeast Bread1 cake compressed yeast1 quart liquid—all water or water

and '/4.2 tablespoons salt

14 cup sugar1/2 cup shortening2 cups sifted soybean flour1 cup wheat germ2 cups whole wheat or graham flour

The remainder of the flour to make astiff dough, will be white flour. Anybread using other than white flour mustbe mixed a little stiffer than when onlywhite flour is used; and it will be neces-sary to place the loaves in the oven be-fore they become as light as loaves madewith white flour alone, since there is adecided tendency for bread made withmixed flours to fall if allowed to becometoo light before baking.

Soften yeast with small amount ofwater and 1 teaspoon sugar. Place salt,sugar, shortening, and milk (if used) inmixing bowl; pour the water (boiling)over them and allow mixture to cool tolukewarm. (The boiling water kills anybacteria that might interfere with theyeast action and scalds the milk. When-ever milk is used it must be scalded.)

Add flours gradually, beating after

each addition, until dough is stiff enoughto turn out on floured board. Kneaduntil stiff and elastic, adding flour asnecessary. Place in bowl, cover withcloth. Set in warm place and let riseuntil double in bulk. Work down.

Make into loaves, greasing them light-ly all over and place in pans. Again, letrise till double in bulk and bake in ovenat 350 degrees F. for 1 hour.

Did you know that adding about 2tablespoons vinegar to your breadmixture will stop the bacterial actionof the yeast that sometimes causesbread to spoil in summer? I gotthis information from a yeast com-pany, and it is certainly a "bread-saver."

Nut Bread2/3 cup soybean flour

1 1/2 cups white flour1/3 cup sugar1/2 teaspoon salt3 teaspoons baking powder1 egg, beaten2 tablespoons melted fat1 cup milk

1/2 cup nutsTo the sifted dry ingredients add a

mixture of the egg, fat and milk. Stirin the nuts last. Pour into a greasedloaf pan and bake 1 hour in a moderateoven (375 degrees F.). Makes 18-20slices.

Soybeans, Boston Style3 cups cooked soybeans

% teaspoons mustard2 tablespoons molasses

1/2 teaspoon pepper1/1 pound diced salt pork1 cup boiling water1 teaspoon salt

Season the soybeans in a baking dish;place squares of salt pork on top. Add1 cup or more of boiling water to keepbeans moist as they slowly bake at 350degrees F., for 11/2 to 2 hours. Serves 4to 6.

Soybean Savory Scallop3 cups cooked soybeans1 chopped small onion1 cup diced celery

diced green pepper2 cups tomato pulp

1/2 teaspoon saltVs teaspoon pepper1 cup water from beans

1/2 cup dry bread crumbs3 tablespoons butter or other fat

Place soybeans and seasonings alter-nately in bakinr, dish. Cover with but-tered crumbs and bake slowly at 350 de-gTees F., 1 to 1 3/2 hours. Serves 6.

60 CLIP 'N' PASTE

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0 4. (,-)


61

"A7Zi'L

"Don't omit the dessert!" says RuthKruger, a Phoenix home service au-thority. She thinks serving the dessertshould be a little ceremony—one thatcontributes to the social life of thefamily.

Mrs. Helen Fagan, home economistwho with Miss Kruger judged the con-test entries which mostly make upthis book, stresses the importance ofmaking your dessert "match themeal." Heavy meal, light dessert—and vice versa.

The term desserts leads into a be-wildering maze of possibilities. Soyou won't get lost, we've dividedthem into five groups:

Cakes, Cookies, Pies, RefrigeratorDesserts and—just Desserts.

62


G'CAKES

Moonshine CakeWhites of 10 eggs

1/4 teaspoon salt7/8 teaspoon cream of tartar

Yolks of 7 eggs1 teaspoon almond extract

11/2 cups sugar1 cup pastry flour

Add salt to egg whites and beat untillight. Sift in cream of tartar and beatuntil stiff. Beat yolks of eggs until thickand lemon-colored, and add 2 heapingtablespoons of the beaten egg whites.To the remaining whites, add graduallythe sugar (measured after 5 siftings)and almond extract; combine mixtures.Then cut and fold in flour (measuredafter 5 siftings). Bake in angel food cakepan at 325 degrees F., for 1 hour. (Keeppan of hot water in the oven during thebaking, except in an electric range.)

Mrs. E. D. RyderRoute 5, Box 590Phoenix

Honey for SugarTo substitute honey for sugar in your

favorite cake or cookie recipe—a gen-eral rule is to reduce the liquid 1/4 cupfor each cup of honey used, and to havethe flour content scant.

In types of cakes in which chocolate,dates, raisins, nuts or mixed fruits areused, the cake made with honey will re-quire as much liquid as the same typecake made with sugar. In other typesof cakes the best results are securedwhen from a third to half the sugar isreplaced with honey.

Banana baked with honey—that oughtto be good!

Dundee Cake1 cup butter1 cup sugar

1/2 cup chopped candied orangeLemon peel and citron

4 eggs1/2 cup chopped nuts1/2 cup raisins3 cups flour1 slice candied pineapple, chopped

1/4 cup chopped candied cherries1 teaspoon baking powder

Cream butter with sugar. Add eggsone at a time, beating after each addi-tion until thoroughly blended. Sift flour,measure, and sift. Combine half theflour with fruits and fruit peel. Sift re-mainder of flour with baking powder.Add to first mixture. Beat until blended.Add fruits and nuts. Mix thoroughly.Pour into well oiled pan. Decorate topwith cherries and almonds. Bake in slowoven (300 degrees F.), about 1 hour and20 minutes. It's an Irish recipe—a favor-ite.

Mrs. W. R. StevensRoute 2Glendale

Fig Cakecup shortening

1 1/2 cups sugar4 egg whites1 teaspoon lemon extract3 cups cake flour4 teaspoons baking pawder

1/2 teaspoon salt1 cup milk1 teaspoon cinnamon1 teaspoon nutmeg1 tablespoon molasses

11/2 cups finely chopped figs, flouredCream shortening; add the sugar slow-

ly, beating in well. Add one unbeatenegg white; beat well; add lemon extract.Sift together flour, baking powder, andsalt. Add alternately with milk. Foldin remaining egg whites, stiffly beaten.To two-thirds of the mixture Add cinna-mon, nutmeg, molasses, and figs. Putinto well greased tube pan by spoonfuls,alternating light and dark mixtures.Bake in moderate oven (350 degrees F.).Makes 1 9-inch cake.


If in the slightest doubt about tem-perature and baking time for that cake,the oven chart on the final pages ofthis book will enlighten you.


Pecan Cake1/2 cup butter1 cup sugar2 cups flour2 teaspoons baking powder1 teaspoon vanilla

1/2 teaspoon lemon extract1 cup milk3 egg whites

Cream butter and sugar. Sift bakingpowder with flour. Add flour and milkalternately. Mix well, add extract andfold in stiffly beaten egg whites. Bakein two layer cake pans in moderate oven.

Filling for Pecan Cake1 pint sweet milk1 cup sugar3 egg yolks1 tablespoon flour

1/8 teaspoon salt1 cup pecans (broken but not ground)

Mix sugar and flour, and add to theheated sweet milk. Add beaten eggs andcook until thick. Remove from fire, addnuts and a little vanilla. Let cool andspread thickly over cake.

Mrs. Walter S. McLeodPeoria

Tip-Top Cake(Cherry Upside-Down Cake)

2 cups pitted sour cherries1% cups sugar

2 tablespoons butter1 cup flour

1/2 teaspoon soda1 teaspoon cream of tartar

1/2 teaspoon salt2 eggs

1/2 cup hot milk1/2 teaspoon lemon extractCombine cherries and 2/3 cup sugar

in bottom of well buttered shallow pan(8x8x2-inch); dot with butter. Sift flour;measure; and sift again with soda, creamof tartar, and salt. Beat eggs until thick;add remaining sugar. Continue beatinguntil thoroughly mixed. Add milk andflavoring, beat well, add dry ingredientsall at once, and beat until mixture issmooth. Pour batter over cherries. Bake50 minutes, or until done, in moderateoven (350 degrees F.). Remove immedi-ately from pan, inverting on cake rackor waxed paper. Serve hot or cold, plainor with cream. Serves 6 to 8.

Evelyn R. HumeRoute 1, Box 102ATolleson

Let 'Em StaggerWhen baking layer cake, don't place

one layer directly over another in theoven. "Stagger" the pans to insure aneven distribution of heat. And bake allthe layers in pans made of the same ma-terial to insure baking uniformity.

Baked Alaska Shortcake1/4 cup butter1/2 cup sugar1 egg

11/2 cup flour1/4 teaspoon salt% cup milk1 quart fresh strawberries, rasp-

berries, or fresh peaches1/4 cup sugar1 quart ice cream

For meringue:4 egg whites6 tablespoons sugar

Cream butter and sugar together. Beatin whole egg. Sift dry ingredients to-gether and alternately add with milk toegg mixture. Beat thoroughly. Pourthe batter in a well buttered 2-quart heat-resistant, glass utility dish. Bake untilnicely browned in moderate oven (350degrees F.) for about 25 minutes. Whilecake is baking, clean and cut berries andstir in the sugar. When cake is cool,cover with berries, forming 6 depressionsfor the ice cream. Place the ice creamin each depression. Cover thickly withthe meringue made by beating togetherthe 4 egg whites and sugar. Be sure theeggs are beaten absolutely stiff. Brownquickly in the oven and serve immedi-ately.

Mrs. Hazel Phelps1446 E. Fillmore Phoenix

Cranberry Short Cake2 cups ground raw cranberries2 or 3 ground raw apples1 small can crushed pineapple2 cups sugar

Mix together; let stand 3 or 4 hours,or longer. Serve with your favoriteshortcake.

Mrs. George GehonRoute 7, Box 654 Phoenix

Jelly RollBeat 4 eggs light. Slowly add 7/8

cup sugar. Beat until thick and smooth.Add 1 teaspoon vanilla. Sift % cup flour,1 teaspoon baking powder, 1/4 teaspoonsalt. Fold into egg mixture slowly. Bakein large cookie pan lined with wax paper.Bake 12 to 14 minutes at 425 degrees F.Invert on damp towel, trim off crispedges and roll in towel. When partlycool, spread with jelly or fruit fillingand roll.

Fruit Filling1 No. 1 can sour red pitted cherries

2/3 cup sugarHeat. Mix 1/2 cup flour with water to

make thin paste. Thicken cherries. Coolwell before using. Any other fruit maybe used. Chill cake and filling thoroughlybefore slicing.

Mrs. Clara TallyRoute 12, Box 199 Phoenix

1½

1½1/21/2

34


Nameless Cakecup shortening -cups sugareggscups flourteaspoon baking powderteaspoon baking sodateaspoon nutmeg

1 teaspoon cinnamon2 tablespoons cocoa

3.11 cups sour milk or buttermilk1 teaspoon vanilla1 teaspoon lemon extract

1/2 cup coarsely cut nut meatsCream shortening, add sugar gradu-

ally. Cream thoroughly. Blend in thewell beaten eggs. Sift flour once beforemeasuring. Sift flour, baking powder,soda, salt, spices and cocoa all togetherand add to the creamed mixture, alter-nately with the sour milk. Blend in theflavoring and nuts. Pour into well-greased and floured layer cake pans, orlong pan for sheet cake; or if you wishthin layers, use 2 round 9-inch pans. Bake20 minutes in moderate oven (350 de-grees F.). Add icing.

Icing6 tablespoons butter1 egg yolk3 cups confectioners sugar

1½ tablespoons hot coffee, or enoughto cream

1 teaspoon cinnamon1 1/2 tablespoons cocoaCream the butter and blend in the egg

yolk. Sift sugar, cocoa, and cinnamontogether and add to the creamed mixture,alternately with the hot coffee. Beatuntil smooth. If necessary add a fewmore drops of coffee until icing spreadssmoothly.

Mrs. Ernest Douglas104 West EdgemontPhoenix

Coffee Spice Cake1 teaspoon soda1 teaspoon salt

2 1/3 cups cake flour (sifted)1 teaspoon ginger

1/2 teaspoon cloves1/2 teaspoon allspice

11/2 teaspoon cinnamon1 cup shortening

11/2 cups brown sugar, firmly packed2 eggs, well beaten

% cup cold, strong coffeeSift flour, soda, salt and spices to-

gether three times. Cream shortening,add sugar gradually; cream until lightand fluffy. Add eggs, beat well, addflour alternately with coffee, smallamounts at a time; beat well after eachaddition until smooth. Turn into twodeep, greased 9-inch layer pans; bake in

a moderate oven (375 degrees F . ) , 25minutes or until done. Put together andcover with—

Mocha Icing1 box powdered sugar3 tablespoons butter7 to 9 tablespoons strong coffee1 teaspoon vanilla

Cream sugar and butter well; add cof-fee and vanilla; beat well and spread oncake.

Mrs. Ruth HarrisonRoute 1, Box 34Duncan

Ambassador Chocolate Cake2 cups sifted cake flour

14 teaspoon salt1 cup butter

1 1/3 cups brown sugar, firmly packed3 eggs, well beaten4 squares unsweetened chocolate,

melted1 teaspoon baking soda

2/3 cup waterSift flour once and measure. Mix

flour, soda and salt together; sift threetimes. Cream butter and gradually addsugar. Cream until light and fluffy. Nowadd eggs, beat the mixture, and addmelted chocolate; beat until smooth, add-ing flour and water alternately. Bakein layers and top with Seven MinuteFrosting.* When frosting is set, melt 2tablespoons unsweetened chocolate with2 tablespoons butter, and pour chocolatemixture over the cake.

Mrs. Lloyd Canary3896 North HardingPhoenix

*See Sea Foam Frosting.

Super Chocolate Cake1/4 cup shortening2 cups sugar2 eggs

1/2 cup milk1 14 cups flour

3 teaspoons baking powder4 ounces baking chocolate

1/2 teaspoon vanilla1/4 teaspoon saltCream shortening well, add sugar

gradually, and continue creaming; addegg yolks one at a time and beat untillight and fluffy. Add sifted dry ingredi-ents and milk alternately. Add meltedchocolate and mix well. Beat in the va-nilla. Beat egg whites stiff but not dry,and fold them into the batter. Spreadthin in three layers. Bake in preheatedoven at 350 degrees F., for 20 minutes,or until done. Put layers together withvanilla cream filling. Serve with hot oriced coffee.


65

Vanilla Cream Filling5 tablespoons cornstarch

1/3 teaspoon salt1% cups sugar

3 eggs3 cups milk1 teaspoon butter1 teaspoon vanilla

Sift cornstarch, salt and sugar to-gether; add well-beaten eggs and milk.Stir and cook until thick, remove fromfire, add butter and stir. Cover closelyuntil slightly cooled; add vanilla, mixwell and spread on cake.

Mrs. Victor Prop96 West CypressPhoenix

Sea Foam Fudge Cake3/4 cup cocoa3/4 cup sifted brown sugar, firmly

packed11/4 cups scalded milk

% cup shortening1 teaspoon salt1 teaspoon vanilla1 cup granulated sugar3 eggs, unbeaten1 teaspoon baking powder

% teaspoon soda2 cups sifted flour

Mix and sift cocoa and brown sugar;add scalded milk gradually, and stir un-til smooth. Cool. Blend shortening, salt,and vanilla. Add granulated sugargradually and cream well. Add eggssingly, beating well after each additionuntil smooth. Bake in moderate oven(350 degrees F.), for 40 minutes. Spreadwith Sea Foam Frosting between layersand on top and sides of cake.

Sea Foam Frosting(A 7-Minute Icing)

2 egg whites, unbeaten1 1/2 cups brown sugar, firmly packed, or11/2 cups white sugar

5 tablespoons water1 teaspoon light corn syrup1 teaspoon vanilla

Combine egg whites, sugar, water,and corn syrup in top of doubleboiler and mix thoroughly. Place overrapidly boiling water and beat con-stantly with egg beater until mixtureholds up in peaks (about 7 minutes).Remove from fire, add vanilla, and beatuntil cool and thick enough to spread.Makes enough frosting to cover top andsides of a 2-layer, 9-inch cake.


Spice cake adventure: Ice it with whiteboiled icing and sprinkle the top withchopped dried figs.

Banana Cake2 cups flour

1/2 teaspoon soda1/2 teaspoon salt1 teaspoon baking powder

11/2 cups sugar3 eggs

cup chopped walnuts1 cup banana pulp

2/4 cup sour milk1/2 cup shorteningCream shortening and sugar. Add eggs

one at a time, beating well. Add bananapulp and sour milk, then flour, which hasbeen sifted with soda, salt, and bakingpowder. Beat well and bake in moderateoven till cake shrinks from sides of pans.Bake in layer pans.


Believe It or Not Frosting1 package cream cheese2 cups powdered sugar

1/4 cup top milk1 teaspoon banana extract

Mash cheese, work in powdered sugar,a little at a time, add banana extract.Add milk little at a time. Beat welland spread on cake.


Pineapple Loaf Cake(An Original Recipe)

% cup white sugar% cup brown sugar, lightly packed1 teaspoon vanilla

3% cup shortening1/2 teaspoon salt

21/2 cups all-purpose flour1 teaspoon soda

% teaspoon baking powder1 cup crushed pineapple, with juice2 eggs

Cream shortening; add brown sugarand a fourth of the white sugar. Cream;add salt, vanilla and about 2 tablespoonsof the juice. Cream well. Beat eggs un-til thick; add remaining white sugargradually, beating constantly. Whenthick and well blended, add to creamedmixture. Blend well. Add flour (whichhas been sifted several times with bakingpowder and soda) alternately with pine-apple and juice. Pour into well greasedtube cake tin. Bake in moderate oven45 to 60 minutes, until done and evenlybrowned.

This deliciously moist cake does notrequire an icing, but a plain boiled icingor Seven Minute Icing,* with 1 cup ofpecans added, dresses it up.


See Sea Foam Frosting


Peach Cinnamon Cakecup shortening

% cup sugar1 teaspoon vanilla2 eggs2 cups cake flour2 teaspoons baking powder

1/2 teaspoon salt1/2 cup milk1 cup well drained canned peaches

1/2 teaspoon cinnamon1 tablespoon sugar1 tablespoon butter

Cream shortening with sugar. Addflavoring. Add eggs and beat thoroughly.Sift flour, measure, and sift with bakingpowder and salt. Add alternately withmilk to first mixture. Fold in % cupof peaches. Pour into well oiled loafpan. Arrange remaining peaches on bat-ter. Sprinkle with cinnamon and sugar.Dot with butter. Bake in moderate oven(375 degrees F.), about 45 minutes.

Lorraine Titgen2727 North 27th Street Phoenix

Pumpkin Spice Cake1 cup sugar

1/2 cup shortening1 egg2 cups cooked pumpkin2 cups flour1 teaspoon soda

teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon nutmeg1/2 teaspoon ginger4 tablespoons ground chocolate1 teaspoon baking powder (added

last)Cream sugar and shortening, add egg,

beat until creamy. Sift dry ingredientsand add alternately with pumpkin. Bakein a moderate oven (350 degrees F.),for 60 minutes. A butter icing is recom-mended although this cake is satisfac-tory and rich in flavor without icing.

Mrs. Zenna K. EthingtonRoute 1, Box 81 Chandler

Sour Milk Devil's Food Cake1 cup sugar

cup butter1 cup thick sour cream or buttermilk2 eggs (unbeaten)

1 1/2 cups cake flour5 rounded tablespoons cocoa1 teaspoon soda

1/8 teaspoon salt2 tablespoons vanilla

Cream butter, add sugar gradually, addunbeaten eggs, one at a time, beatingafter each addition. Add milk and flourmixed with all dry ingredients. Addvanilla. Bake in layer or loaf tin, 45minutes in slow oven.

Mrs. Charles OtisDouglas

Gingerbread1/2 cup sugar1/2 cup shortening (half butter, half

lard)1 egg

21/2 cups sifted flour1 cup molasses.

1 1/2 teaspoon soda1 teaspoon cinnamon1 teaspoon ginger

1/2 teaspoon cloves1/2 teaspoon salt1 cup hot water

Cream shortening and sugar; add beat-en egg, molasses, then dry ingredientswhich have been sifted together. Addhot water last, and beat until smooth.Bake in moderate oven about 35 minutes.

Mrs. D. Verde11 McQueenRoute 8, Box 54Phoenix

Whipped Cream Cake1 cup heavy cream3 egg whites

11/2 cups sugar1/2 teaspoon salt2 cups sifted cake flour3 teaspoons baking powder

1/2 cup cold water1 teaspoon vanilla

Whip the cream until stiff; fold instiffly beaten egg whites. Sift all dryingredients together and add alternatelywith the cold water, folding in lightly. .Fold in flavoring. Bake in layers 25minutes at 375 degrees F. Ice with favor-ite icing.

Mrs. L. D. HemmanLaveen, Arizona

Uncooked Honey Frosting1/2 teaspoon salt1 egg white1 cup honey

1/2 teaspoon flavoringAdd salt to egg white. Warm honey

slightly so it will pour in a thin stream.Pour in a thin stream over egg whitewhile beating vigorously. Continue tobeat until honey is used and frosting isstiff. Add flavoring and spread on cake.

Mrs. W. A. Crockett1232 North LaurelPhoenix

So Your Cake Won't StickCake pans and cookie sheets may be

greased, or greased and lightly floured,unless the recipe specifies a dry pan.But we think the best suggestion for in-suring an easily removable cake, is toline the bottom of the pan with waxedpaper cut the proper size, before pour-ing in the batter.


COOKIESMarshmallow-Date-Pecan Sticks2 eggs1 cup powdered sugar1 tablespoon soft butter6 tablespoons flour

14 teaspoon salt1/2 teaspoon baking powder1 cup dates, chopped fine

16 marshmallows, diced1 teaspoon vanilla1 teaspoon grated orange rind

2/3 cup chopped pecans or black wal-nuts

Beat eggs with sugar until light andfluffy. Add butter. Sift flour, measureand sift with baking powder and salt.Add remaining ingredients. Mix thor-oughly. Pour into well oiled and floured,shallow 9x9-inch cake pan. Bake in mod-erate oven (350 degrees F.), about 25minutes. Cut in bars 1 inch wide and3 inches long, or in small squares. Rollin powdered sugar.


Orange Drop Cookies4 egg yolks1 cup sugar

2 1/2 cups all-purpose flourteaspoon salt

1 1/2 teaspoons baking powder1/2 cup shortening1/2 cup nut meats1/2 cup orange juice1 lemon or orange rind, grated

Blend shortening, sugar, salt and eggyolks until light. Add grated orange rindand juice. Sift and measure flour, addbaking powder and sift again. Stir intofirst mixture. Add nuts, chopped coarse-ly. Stir until smooth. Drop by teaspoon-fuls on a greased baking sheet. Bake at375 degrees, F., until delicately brown.Remove cookies from pan to cake cooler.Ice each cookie separately with OrangeFrosting, holding in hand. Do not holdcookie over the icing bowl as crumbsmay fall into the bowl. The warmth ofthe cookie melts the icing slightly, givingit a nice glaze when cookies are cold.

Orange Frosting2 tablespoons orange juice

1/2 orange rind1 egg yolk2 cups powdered sugar

1% teaspoon saltAdd orange juice, grated rind and

salt, to the egg yolk. Stir in powdered.sugar and work until smooth.

Evelyn HumeRoute 1, Box 102ATolleson

Date Dainties2 cups chopped dates1 cup chopped nut meats1 teaspoon vanilla

3/1 cup sugar3 eggs, well beaten1 cup flour2 teaspoons baking powder

1/2 teaspoon saltPut dates, nuts, vanilla, sugar and

beaten eggs in bowl and mix thoroughly.Sift dry ingredients together and addto first mixture. Stir until well mixed.Bake in shallow greased pan in moderateoven (325 degrees F.), 45 minutes. Cutin squares and sprinkle with powderedsugar. Makes 25 1 1/2-inch squares.


Icebox Cookiescup lard

1 cup white sugar cup butter1 cup brown sugar3 eggs, unbeaten 4% cups flour1 teaspoon baking soda, dissolved in

scant 1/2 cup water1 teaspoon salt1 teaspoon cinnamon1 cup chopped pecans or walnuts

Cream sugar and lard, add eggs oneat a time, add soda and water. Thensift in flour, salt and cinnamon. Mixthoroughly until flour is all worked in.Turn onto waxed paper and form intotwo long rolls. Wrap, and place in re-frigerator for several hours or over-night. Slice thinly ( Vs to inch slices)as needed, and bake in medium oven (375degrees F.) from 8 to 10 minutes.

Mrs. H. H. Thomas101 West CypressPhoenix


Raisin-Peanut Butter Cookies3/4 cup seedless raisins3/4 cup fat1 cup brown sugar

1/2 cup peanut butter2 eggs, beaten2 cups sifted flour

1/2 teaspoon salt2 teaspoons baking powder

1/2 teaspoon cloves1/4 teaspoon mace2 teaspoons cinnamon

1/4 cup milkMix as for butter cake; add peanut

butter and raisins last. Drop by spoon-fuls. Bake on oiled baking sheet in mod-erate oven about 12 minutes.


Fig Treats1% cups dried figs

1 cup butter2 cups sugar3 eggs

1/4 cup milk1 teaspoon vanilla

1 1/2 cups sifted flour3/4 teaspoon salt2 teaspoons baking powder5 cups quick cooking oatmeal

Boil figs about 5 minutes in water tocover. Drain, clip stems, and cut figsinto thin strips (Scissors are handy).Cream butter and sugar. Add beaten eggsand stir to blend. Add milk, flavoringand flour, sifted well with salt and bak-ing powder. Beat, add figs, and oatmealand stir until well blended. Drop bysmall spoonfuls onto a greased cookiesheet. Flatten slightly. Bake in a mod-erately hot oven (400 degrees F.), 13 to15 minutes. Press a nut meat, strip offig or cherry, into top of each cookiebefore baking, if desired. For a glazedtop, brush with hot honey after baking,and place under broiler for a minute ortwo. Makes 51/2 dozen medium cookies.


Pinwheel CookiesCream well 1/2 cup shortening and 1/2

cup sugar. Add 1 egg yolk, 1/2 teaspoonvanilla, 3 tablespoons milk, 1 1/2 cupsflour, 11/2 teaspoons baking powder, 1/2teaspoon salt. Divide dough in half. Add1 square chocolate to one half. Rollseparately into thin rectangular sheets.Place one on top of the other. Pressgently together; roll like a jelly roll.Chill several hours. Slice in 1/4-inchslices. Bake on greased sheet, at 375degrees F., about 10 minutes.

Mrs. Clara TallyRoute 12, Box 199Phoenix

Peanut Crunch Cookies1 cup lard or other shortening1 cup sugar1 cup brown sugar2 eggs1 cup peanut butter3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1 teaspoon baking soda

1/2 cup chopped salted peanuts1 tablespoon cold water1 teaspoon vanilla

Cream shortening, add sugar and eggs.Beat until light and creamy. Then addpeanut butter and blend thoroughly. Sifttogether the flour, baking powder, bak-ing soda and salt. Add this to the firstmixture and last fold in the nuts, vanillaand water. Shape the dough into smallteaspoonful portions and roll in thehands to shape to a ball. Place ongreased cookie sheet and press atright angles with a fork that has beendipped in cold water. Bake about 15minutes at 350 degrees F. Makes about50 cookies.

Chocolate Teas2 egg whites

1/4 teaspoon salt1 cup sugar

1/2 teaspoon vanilla11/2 squares unsweetened chocolate,

melted11/2 cups shredded cocoanutBeat egg whites until frothy; add

salt and continue beating while sugar isadded, a small portion at a time. Addvanilla and fold in chocolate and cocoa-nut. Drop by teaspoonfuls on unbuttered,heavy brown paper, and bake at 325 de-grees F., about 20 minutes. Cool, andremove from the paper.

Mrs. Howard Trace225 North 1st StreetPhoenix

Pin Money CookiesSift 2 cups flour with 1 teaspoon bak-

ing powder and 1/2 teaspoon salt. Cream1/2 cup shortening and 1 cup sugar. Beatin 1 well-beaten egg. Add flour mixturealternately with 1/4 cup milk, 1 teaspoonvanilla. Begin and end with flour, beat-ing until smooth after each addition.Fold in mixture of 14 cup cocoanut, 1cup corn flakes. Drop from teaspoonon greased baking sheet. Bake at 375degrees F., 15 minutes or until lightlybrowned. Remove from pan at once.



Grandmother's Sour Cream Cookies(An Old Family Recipe)

1/2 cup butter1/2 cup sugar2 egg yolks

V3 cup sour cream1/2 teaspoon soda

Flour as requiredCaraway seedsRaisins

Beat butter and sugar together to afroth. Beat in egg yolks, and sour creamin which has been dissolved the soda.Add enough flour to make a stiff dough.Roll out thin. Sprinkle with carawayseeds and place a raisin in the center ofeach cookie. Bake about 15 minutes at375 degrees F.

Edna HerrinPhoenix

Ginger CookiesThis is an old recipe that came west

with my great grandmother across theAllegheny Mountains.

1 cup sugar1 cup shortening1 egg1 large cup molasses1 teaspoon allspice1 teaspoon vanilla1 tablespoon soda, dissolved in

% cup hot waterFlour to make stiff enough to roll

Roll thin, cut and bake 15 minutesat 375 degrees F. This makes about 60medium cookies.

Mrs. F. L. Dyer17 North LindaTucson

Oatmeal Sponges1 cup sugar1 cup shortening

eggscup sweet milkcup molassesteaspoon soda, dissolved incup hot water

1 teaspoon cinnamon% teaspoon cloves

1 1/2 cups oatmeal1 cup raisins3 cups or a little more of flour

Mix ingredients; drop from a spoon oncookie sheet and bake 15 minutes at 375degrees F.

Mrs. W. G. PetersonRoute 8, Box 505Phoenix

We remember the days when wethought a straight line was the shortestdistance between school and the cookiejar.

Arizona Honey Cookies1 cup chopped dates1 cup seedless raisins1 cup candied cherries, cut fine

11/2 cups coarsely broken nut meats% cup butter1 cup light honey3 eggs, well beaten

11/2 cups flour1 cup all-bran1 teaspoon baking powder1 teaspoon salt

Cream butter and honey; add eggsand mix well. Add all-bran and fruit;add nuts; add flour which has been siftedonce, then measured and sifted againwith baking powder and salt. Drop byspoonfuls on cookie sheet and bake 1.5to 20 minutes at 400 degrees F.


Honey Refrigerator Cookies

1/2 cup butter or margarine1/2 cup brown sugar1 egg

1/2 cup honey21/2 cups flour

1 teaspoon baking powder1/2 teaspoon salt1/.1 teaspoon baking soda1/2 cup chopped nutsCreamed butter or margarine with

sugar. Add egg; beat thoroughly. Addhoney; mix thoroughly. Sift flour, mea-sure and sift with baking powder, bak-ing soda and salt; add to creamed mix-ture. Add nuts; mix thoroughly. Formin rolls. Chill overnight. Cut in thinslices. Place on slightly oiled bakingsheet. Bake in hot oven (400 degrees F.),about 10 minutes.

Delores Titgen3038 North 2nd St.Phoenix

21/21/21/2

70


Plain Pastry11/2 cups flour

1/2 teaspoon salt1/2 cup shortening

About 1/4 cup ice waterSift salt with flour. Work in shorten-

ing with finger tips, two knives or apastry mixer, until shortening is evenlymixed in bits no larger than peas. Stirwith a fork and moisten dough with icewater. Pat gently into a ball, wrap inwaxed paper and chill thoroughly. Cutoff the amount required, pat until roundand flattened, and roll out on flouredboard. Enough for 1 medium, doublecrust pie.

Lemon Pastry3 cups flour1 teaspoon salt1 cup shortening1 egg, well beaten3 tablespoons lemon juice1 tablespoon cold water

Sift flour, measure, and sift with salt.Cut in shortening until mixture is coarseand granular. Add lemon juice, water,and egg. Mix lightly. Roll as plain pastry.

If dough seems a bit too stiff, add afew drops more of lemon and water.


Squash Chiffon Pie with Ginger Crust1 baked ginger pie shell1 tablespoon granulated gelatin

1/4 cup cold water1 cup brown sugar

1/2 teaspoon salt2 teaspoons cinnamon

1/2 teaspoon ginger14 teaspoon mace

114 cups cooked squash, strained3 eggs, separated

1/2 cup milk1 cup cream

Prepare the pie shell and allow to

PIEScool. Soften the gelatin in cold water. Mixtogether the sugar, salt, cinnamon, ging-er, and mace, then stir into the squash.Beat egg yolks and milk into the squashmixture, and cook over hot water untilmixture begins to thicken. Add gelatin,mixing thoroughly. Remove from theheat and allow to cool. When mixturebegins to congeal, add the egg whites,beaten stiff. Pour mixture into the pieshell and chill. When ready to serve,spread the top with a thin layer ofwhipped cream.

Ginger Pie CrustCombine 18 gingersnaps, rolled into

crumbs, with 2 tablespoons brown sugar,1/4 teaspoon salt, and 1/3 cup softenedbutter. Press firmly in bottom and onsides of a buttered pie plate and bake 10minutes at 375 degrees F.

Mrs. R. Kirkpatrick47 East RoanokePhoenix

Apple Custard Pie3 eggs, well beaten1 cup sugar

Juice and rind of 1 lemonDash of nutmeg

4 apples, shreddedBeat eggs; add sugar, lemon, nutmeg,

and apples; mix well. Pour into unbakedpastry shell, and bake in slow oven 45minutes to one hour, or until custard iswell set.


Cottage Cheese Apple Pie2 eggs

1/2 cup sugar1,/8 teaspoon salt1/2 cup coffee cream'A cup milk1 teaspoon vanilla1 cup cottage cheese

11/2 cup apples, thinly sliced1/41/4 cup sugar

teaspoon each of cinnamon andnutmeg

Beat eggs slightly; add salt, 1/2 cupsugar, scald cream and milk, vanilla andcottage cheese. Mix apples with the 1/4cup sugar and spices. Turn apples intocrust and bake 15 minutes in hot oven,then reduce heat. Now add custard mix-ture and continue baking about 40 min-utes or until mixture is set and slightlybrowned.



71

Affinity Pie% cup sugar2 tablespoons flour2 tablespoons cornstarch

14 teaspoon salt3 egg yolks, beaten2 cups milk, scalded

1/2 lemon rind, grated2 bananas, sliced

Butter, size of a walnutMix sugar, salt, flour, and cornstarch

together. Add beaten egg yolk, milk andbutter. Cook over low heat, stirring con-stantly until thick and smooth. Removefrom heat. Cover the bottom of a bakedpie shell with the sliced bananas and afew nut meats if you wish them. Pourin cream filling; top with meringueand brown in slow oven.

Mrs. Lloyd Canary3896 North HardingPhoenix

Buttermilk Pie2 egg yolks1 cup sugar2 tablespoons corn starch2 tablespoons butter2 cups buttermilk

Cook in double boiler until set. Pourinto baked shell. Spread beaten eggwhites over top.

Mrs. O. A. HortonCoronado HotelTucson

Rhubarb PieBeat 2 eggs, add 1 cup sugar, and

pour over 1 pound of rhubarb which hasbeen washed and cut into 1/2-inch pieces.Let stand while preparing pastry. Pourmixture into lower crust, dust lightlywith cinnamon and cover with strips ofpastry, lattice fashion. Bake 10 minutesat 475 degrees F. Reduce heat to 400degrees F., for 30 minutes or untiltender.

Mrs. Clara TallyRoute 12, Box 199Phoenix

To Brown MeringueMethods for browning meringue dif-

fer among cooks. Ruth Kruger, a Phoe-nix home service expert, says meringueshould be baked at a low temperature,300 degrees F., for SO minutes. Thislong slow baking will penetrate eachtiny air bubble and insure a firm, deli-cate meringue that won't "skid" whenthe pie is cut. Use 2 tablespoons sugarto each egg white, and beat until sugaris thoroughly dissolved.

If in doubt about the time and tem-perature for baking your pie, consultthe oven chart on the final pages of thisbook.

Pineapple-Cocoanut Meringue PieHeat 1½ cups milk. Mix 4 tablespoons

flour, 1/8 teaspoon salt, 1/2 cup sugar;add hot milk and cook in double boilerabout 20 minutes, or until mixture isthick and flour thoroughly cooked. Pourover 2 egg yolks, return to double boiler,and cook until eggs thicken or about 3minutes. Cool; add 1 cup well drainedcrushed pineapple, 1/2 cup shredded cocoa-nut and 1/2 teaspoon vanilla; pour intobaked pie shell. Add 2 tablespoons pow-dered sugar to 2 stiffly beaten egg whitesand spread on top. Sprinkle with cocoa-nut and brown quickly in a hot oven.


Golden Snow Pie1 tablespoon unflavored gelatin

'4 cup cold water11/2 cups mashed fresh peaches

1/4 cup sugar14 teaspoon salt1 tablespoon lemon juice4 eggs

Baked pastry shellSlightly sweetened whipped cream

Soften gelatin in cold water. Combinepeaches, 1/2 cup sugar, salt, lemon juice,and slightly beaten egg yolks in top ofdouble boiler. Cook over rapidly boilingwater about 10 minutes, or until thick,stirring constantly. Add gelatin; stir un-til dissolved. Cool. Beat egg whites stiffbut not dry; add remaining sugar, 1tablespoonful at a time, beating wellafter each addition; fold in gelatin mix-ture gradually. Pour into pastry shell;chill 2 to 3 hours, or until firm. Top withwhipped cream. Makes 1 9-inch pie.Serves 6 to 8.

Evelyn R. HumeRoute 1, Box 102ATolleson


Chess Pie(Like Grandmother Made)

This recipe for Chess Pie is an oldSouthern favorite, and has been handeddown in our family for generations. AtGrandmother's, down on the farm, wherefresh eggs and butter were plentiful,chess pies were always on the menu forcompany dinner.

1/2 cup butter% cup sugar3 eggs1 tablespoon flour1 teaspoon vanilla

Cream butter and sugar until fluffy.Add beaten eggs and mix well. Add flourand vanilla and stir until smooth. Placein a baked pastry shell and bake in aslow oven (325 degrees F.), until fillingis firm to the touch and a golden brownon top.

Jessie WilburnRoute 8, Box 72Phoenix

Vinegar or Mock Lemon Pie1 cup sugar, brown or white2 tablespoons flour

1,4 teaspoon nutmeg1 tablespoon butter3 tablespoons vinegar2 egg yolks

Blend first three ingredients; add re-maining ingredients and blend. Mix with1 cup boiling water. Stir until thick. Fillbaked crust. Cover with meringue madefrom beaten egg whites, sweetened with1 tablespoon sugar. Place in slow ovenat least 15 minutes, to brown meringue.

Mrs. L. S. Graham825 Butte StreetPrescott

Peach Refrigerator PieHeat to boiling point 1/2 cup irradiated

evaporated milk, diluted with 1/2 cuppeach juice. Add 6 tablespoons lemon-flavored gelatin and stir until dissolved.Beat 1 egg with 1/8 teaspoon salt; stirinto this the gelatin mixture. Chill un-til mixture begins to thicken. Have ready1/2 cup diced cooked or canned peaches,drained. Rub bottom and sides of a 7-inch pie pan with vegetable oil. Linebottom and sides of pan with vanillawafers. Whip chilled mixture withrotary egg beater 1 minute, or untilfluffy. Fold in diced peaches. Pour intowafer-lined pan. Garnish with cookedor canned peaches, drained. Chill untilfirm.

Pineapple, apricots, prunes or a mix-ture of fruits may be substituted forpeaches. The mixture may be chilled ina baked pastry shell.

Mrs. Fred McDerment620 North 3rdPhoenix

Orange Cocoanut Pie3/4 cup orange juice

Juice from 1/2 lemon11/2 cups water

1 cup sugar3 tablespoons flour3 tablespoons corn starch

1/4 teaspoon saltGrated rind of 1 orange

% cup cocoanut3 eggs, separated

Heat fruit juices and water. Add mixeddry ingredients, stirring constantly. Addegg yolks. Cook 1 minute longer andadd orange rind and cocoanut. Whenthick enough, place in baked pie crust.Beat egg whites; spread over top of pie,and sprinkle with cocoanut. Brown inslow oven.


Cornucopia Pie1/2 cup cooked raisins1/2 cup canned cherries1/2 cup crushed pineapple1 cup sugar1 tablespoon lemon juice

Few grains salt2 tablespoons flour

1/2 cup cherry juice1/2 cup chopped nutsCombine fruits, sugar, lemon juice,

and salt. Heat to boiling. Combine flourand cherry juice. Blend to a smoothpaste. Add to fruit mixture. Cook, stir-ring constantly, until thick and smooth.Add nuts. Pour into pastry-lined pie pan.Cover with top crust. Bake in hot oven(425 degrees F.), 30 minutes.


Pineapple Pumpkin Pie11/2 cups cooked pumpkin% cup sugar1 teaspoon cinnamon

% teaspoon ginger//2 teaspoon salt2 eggs, slightly beaten

11/2 cups milk1 cup crushed pineapple

cup creamCombine ingredients. Mix thoroughly.

Pour into pastry-lined pie pan. Bake inhot oven (425 degrees F.), about 45minutes or until an inserted knife comesout clean.


Just now the whole effort of our coun-try is bent toward securing an adequatefood supply.


REFRIGERATORDESSERTS

Summer Widower's Recipe3 cups orange juice1 cup lemon juice or lime juice (if

lime is used, use only 1 scant cup)4 tablespoons honey4 whole eggs

Put ingredients together in a largebowl and "beat the stuffing" out of themixture. This is necessary in order tothoroughly blend the honey.

Turn into a tray and place in thefreezing compartment of the refrigera-tor at a very low temperature. Don't stirat all while freezing.

A coarse, grainy ice that is tops—serve with salt crackers.

J. W. LongstrethRoute 1Somerton

Pineapple Ice1 No. 2 can pineapple juice

Juice of 1 lemon1 cups granulated sugar

1/4 cup cold water2 cups water

Pinch salt1 tablespoon unflavored gelatin

Cook water, sugar and salt 10 minutes.Soak gelatin (1 small package, con-tained in a box of Knox's) in % cup ofcold water. Pour some of the hot syrupon it and melt. Stir well and add to re-mainder of syrup with the fruit juices.Freeze in refrigerator tray. This doesnot have to be stirred.

Mrs. H. D. NewlinRoute 10, Box 463Phoenix

Angel Parfait1 cup sugar

1/2 cup water2 egg whites, beaten stiff

% teaspoon salt3 cups cream, whipped1 teaspoon vanilla

Boil sugar and water until it will forma soft ball when tried in cold water.Pour slowly on beaten egg whites, beat-ing constantly. Beat until cool. Fold inthe whipped cream. Pour into a mold andlet stand 4 hours in crushed ice and salt.Use equal measures of ice and salt. Cov-er with burlap, heavy canvas, or severallayers of papers. Serve with or withoutberries or other fruit, fresh or canned.This may be frozen in your automaticrefrigerator.


Grapenuts1/3 cup sugar1!) cup water2 egg whites1 cup cream, whipped

1/2 teaspoon vanillaPinch of salt

3/4 cup grapenutsBoil sugar and water until mixture

threads, then pour over beaten whites ofeggs. Beat until cool. Fold in the whippedcream and vanilla; add salt and grape-nuts, and freeze.

Mrs. C. J. FolsomRoute 12, Box 994Phoenix

Prune Whip1 cup chopped cooked prunes1 tablespoon lemon juice2 egg whites

'4 cup powdered sugar1 cup heavy cream

Mix chopped prunes and lemon juice.Fold powdered sugar into whipped eggwhites, and mix lightly into prunes. Whipcream; fold into mixture, and put intofreezing tray for 3 hours.

Mrs. C. J. FolsomRoute 12, Box 994Phoenix

Orange Cream Sherbet1 cups cream, whipped

2 cups orange juice, strained11/2 cups sugar

Few grains saltMix sugar and orange juice, then

gradually stir in the whipped cream.Put in freezing compartment of refrig-erator until partly frozen. Place inchilled bowl and beat. Return to refrig-erator to finish freezing.

Mrs. Thomas NewboldRoute 3, Box 132Tuç.ron

Mousse


Just DESSERTSChocolate Sundae Pudding

1 cup sifted all-purpose flour2 teaspoons baking powder

1/2 teaspoon salt2 tablespoons ground chocolate

2/3 cup sugar1/2 cup milk1/2 cup chopped walnut meats2 tablespoons melted butter1 teaspoon vanilla

Topping% cup white sugar1/2 cup brown sugar3 tablespoons ground chocolate

1/4 teaspoon salt1 teaspoon vanilla1 cup boiling water

Sift the flour, baking powder, salt,ground chocolate, and sugar into a mix-ing bowl. Add the milk, nuts, butterand vanilla; blend well. Pour the mixtureinto a greased casserole.

For the topping, combine white sugar,brown sugar, ground chocolate, salt andvanilla and spread evenly over the firstmixture. Pour the boiling water over all.Do not stir.

Bake in a moderate oven (350 degreesF.), for 1 hour. A crust will form on topwith a fudge layer below. Serve hot withplain or whipped cream. Serves 6.

This pudding is as easy to make as itis good to eat. Mrs.

Howard Kirlin47 East RoanokePhoenix

French toast wants a glamor dress ofchopped dates or chopped cooked prunes,and whipped cream.

Lunch Box Loaf1 cup cut dates1 cup hot water

1/2 cup shortening1 teaspoon soda

teaspoon salt1/2 cup sugar2 eggs, well beaten2 cups whole wheat flour

1/2 cup chopped nut meatsCombine dates and hot water; let

stand. Combine shortening, soda, andsalt. Add sugar; cream thoroughly. Add

flour and nuts; blend well. Pour intoeggs and date mixture; mix well. Add

greased 9x5x3-inch pan. Bake 50 to 60minutes in moderate oven.

Mrs. Zenna K. EthingtonRoute 1, B x 81

"Food6 eggs1 cup cracker crumbs, rolled fine1 cup walnuts or other nuts, chopped1 cup dates, chopped2 cups sugar2 teaspoons baking powder

Beat egg yolks until thick and lemoncolored. Add sugar, then cracker crumbsin which the dates and nuts have beenmixed. Add baking powder, and last stirin the stiffly beaten egg whites.

Bake in a well greased and flouredpan (14x10) at 350 degrees F., for 30minutes. Let cool and cut in squares.Serve with whipped cream.

Mrs. Dan CarperRoute 2, Box 294Phoenix

Cream Puffs1/2 cup butter or other shortening1/2 teaspoon salt1 cup boiling water1 cup sifted flour3 eggs, unbeaten

Add shortening and salt to boiling wa-ter and stir over medium heat until mix-ture boils. Lower heat; add flour, all atonce, and beat vigorously until mixtureleaves sides of pan. Add 1 egg at a time,beating thoroughly after each addition.Shape on an ungreased cookie sheet,using a teaspoon or a tablespoon ofpastry for each puff.

Bake in a hot oven (450 degrees F.), for20 minutes; reduce heat to 350 degreesF., and bake 20 minutes more. Removeand place on a wire rack to cool. Whencold, make slit on one side of each puffand fill with whipped cream. Sprinklewith sugar. Makes 1 dozen large puffs or3 dozen small. The addition of a littleshaved, semi-sweet chocolate to thewhipped cream makes a delicious change.

Mrs. E. D. RyderRoute 5, Box 590Phoenix

for the Gods"


Heavenly Lemon Dessert1 cup sugar3 tablespoons butter3 egg yolks, well beaten3 tablespoons lemon juice

1/8 teaspoon salt1/2 teaspoon lemon rind1 cup milk3 egg whites, stiffly beaten

Cream the butter with sugar and salt.Add yolks, lemon juice, rind and milk.Fold in the egg whites. Pour into a but-tered casserole, set in a pan of hot wa-ter. Bake 40 minutes at 375 degrees F.Serve cold. 6 servings.

Mrs. Hugh G. PalmerBox 177 Yuma

Quick Berry Dessert1 No. 2% can berries (blackberries,

raspberries) or 3 boxes straw-berries, crushed

2 tablespoons butter14 teaspoon cinnamon (optional)1 tablespoon lemon juice

1/2 cup sugar1 cup hot water

Put into deep pan, cover and boil 3minutes. Add—

Sweet Dumplings11/2 cups flour

1 teaspoon baking powder1/4 teaspoon salt2 tablespoons sugar

1 tablespoon butter or shortening1 egg, unbeaten

1/2 cup milkSift flour, salt, sugar, baking powder,

and blend in shortening as for biscuits.Add milk mixed with egg. Blend onlyenough to make stiff dough. Drop fromend of tablespoon, pieces about size ofwalnuts •on top of boiling berries. Covertightly. Simmer over low flame for 12minutes. Do not uncover beforedumplings are thoroughly steamed.

Serve hot or warm, with cream if de-sired.


Cherry Surprise% cup butter1 cup sugar

1/2 cup milk2 cups flour4 teaspoons baking powder

Combine the above ingredients; rollout and cover with the following mix-ture:

1 cup sugar1/2 teaspoon salt4 cups cherries fresh or canned

Bake in moderate oven (350 degreesF.), until done, 45 to 60 minutes. Servewith favorite sauce, milk or cream.

Mrs. J. Robert MooreRoute 1Hopewell, N. J.

Summer Plum Pudding(No Baking)

1/2 cup cold water1 tablespoon unflavored gelatin1 cup milk3 tablespoons cocoa

% cup raisins14 cup currants2/3 cup dates1/4 cup chopped nuts1/2 cup sugar14 teaspoon salt1 teaspoon vanilla

Whites of 2 eggsPut milk and fruit in a double boiler.

When slightly cooked add cocoa, whichhas been mixed with half the sugar anda small amount of milk to make a paste.Add to hot milk mixture. Soften gelatinin cold water; add to milk mixture. Addremaining sugar and salt; remove fromfire and cool. When mixture begins tothicken, add nuts and vanilla and fold instiffly beaten egg whites. Mold and chill.When ready to serve, unrnold, slice andtop slices with flavored whipped cream.


Pineapple Chiffon1 cup pineapple, chopped

1/2 cup nut meats, chopped1 cup cream, whipped

1/4 pound marshmallowsCut marshmallows in quarters, mix

with nuts and pineapple and addwhipped cream.

Mrs. Artie ForsterRoute 1Elmwood, Illinois

Orange Marmalade Pudding1 1/2 cups flour

2 tablespoons sugar3 teaspoons cream of tartar baking

powder1/2 teaspoon salt6 tablespoons water1 egg

1/8 cup melted shortening1/2 cup orange marmaladeSift together dry ingredients; add wa-

ter, well beaten egg, and melted butter.Mix well; fold in orange marmalade.Put one teaspoon orange marmalade inbottom of small, well greased molds.Half fill with mixture; cover tightly andsteam 30 minutes. Makes 10.

Mrs. Arthur JohnsonRoute 1, Box 1082Phoenix

Let me prescribe the diet of a country—I do not care who makes its laws.

—Dr. Harvey W. Wiley.


Steamed Vegetable Pudding1 cup uncooked grated carrots1 cup uncooked grated potatoes1 cup sugar

1/2 cup melted butter1 egg, well beaten1 teaspoon salt1 teaspoon soda

1/2 teaspoon nutmeg1/2 teaspoon cinnamon1 cup flour1 cup seedless raisins

cup chopped nuts1 teaspoon grated orange rind

Sift flour; measure and sift with spices,salt and baking soda. Add raisins andnuts. Combine carrots, potatoes, but-ter and sugar. Add flour mixture. Fillwell oiled 1 pound coffee cans % full. Oruse a pretty mold for attractiveness, onewith a cover. Steam 21/2 hours, or untildone. Serve hot with—

Caramel Sauce14 cup butter1 cup brown sugar2 egg yolks

1/2 cup cream2 egg whites, beaten stiff1 teaspoon vanilla

1/2 teaspoon saltCream butter; add sugar gradually.

Add well beaten egg yolks, salt, andcream. Cook in a double boiler untilmixture thickens. Add flavoring. Pourmixture over stiffly beaten egg whites.Serve at once. If you wish a brandysauce, gradually add two tablespoonsbrandy to the custard, omitting vanilla.

Mrs. George SlaterRoute 1Sheridan, Wyoming

Date Pudding1 cup dates1 cup nut meats2 eggs1 cup sugar

1 ./4 teaspoon salt1 teaspoon vanilla1 teaspoon baking powder4 tablespoons flour2 tablespoons milk2 tablespoons butter

Beat eggs with sugar until light. Stirin flour sifted with baking powder, thenadd salt, milk, chopped dates and nutsand melted butter. Pour into smallgreased patty pans. Bake 25 minutes inmoderate oven. Serve with whippedcream.

Mrs. B. C. Robbins608 N. 9th St.Phoenix

Shortcake made with cake may be cake,but it isn't shortcake.

Suet Pudding1 cup chopped suet1 cup molasses

1/2 cup brown sugar1/2 teaspoon salt1 teaspoon soda1 cup buttermilk2 eggs

2% to 3 cups flour1 cup pecans1 cup seeded raisins

1/2 cup currants1/2 cup shredded citron% cup shredded candied citrus peel1/2 cup candied cherries, quartered1 cup chopped dates1 cup chopped dried figs1 teaspoon cinnamon

1/4 teaspoon cloves1/-, teaspoon nutmegChop the suet and brown sugar to-

gether until it is like coarse corn meal.Then add the flour, which has been sift-ed with the soda, salt and spices, andchop until it is well mixed and of finetexture. Mix the buttermilk and molassestogether and add to first mixture, stir-ring quickly and until dry ingredientsare moistened. Beat eggs, add to batterand stir until smooth. Add fruits andnuts and stir until mixed well, but nolonger.

Pour mixture into greased molds. Iuse tall coffee or baking powder cans andpunch holes in the lids and fill about% full. Then I place molds on rack ofpressure cooker with three or four cupsof water in cooker and steam for 15minutes with petcock open and 1 hourat 15 pounds pressure. Exhaust steamthrough petcock and take out at once.

If one does not have a pressure cooker,the pudding may be cooked in a kettlewith a good lid. Place the molds in thekettle which has been filled about %full of hot water and steam for 3 hours,but be sure plenty of water is kept in thekettle.

I wrap each pudding separately inwaxed paper and keep until used or givenaway for Christmas. When I am readyto serve, I heat them by steaming andpour a hot caramel sauce over eachserving.

Mrs. I. E. MooreRoute 2, Box 240Glendale

Maybe Disraeli was thinking of recipeswhen he said, "It is much easier to becritical than to be corr,,ct."

Food for Victory—A bit of fats nowand then—and enough sweets to keepyou happy.


Date Crumble Puddingcups sugarWhites of 6 eggsPinch of salt

1 cup chopped nuts1 cup nut meats1 cup soft bread crumbs, pressed

down2 teaspoons baking powder•2 teaspoons vanilla

Beat egg whites with salt until stiff.Mix baking powder well with breadcrumbs. Combine all ingredients andbake 1 hour in a very slow oven. Crumbleon small plates and serve with whippedcream or hard sauce. This may be bakedsseveral days before needed.

Mrs. E. D. RyderRoute 5, Box . 590Phoenix

Glorified Rice Puddingcup rice, brown or whitecups milk

3 tablespoons cornstarch

cup sugar 5 egg yolksMeringue:

5 egg whites 1/2 cup sugarFlavoring

Boil rice until tender in salted water.Strain; place in top of double boiler with3 cups of the milk. Add cornstarch, blend-ed with remaining milk. Cook over hotwater 25 minutes, stirring often. Beatsugar into egg yolks, add vanilla and stirinto rice mixture. Continue stirring un-til eggs are set but not too thick. Turninto a baking dish; cover with a meringuemade of stiffly beaten egg whites, sweet-ened with 1/2 cup sugar and flavored with1/2 teaspoon vanilla or, even better, 2teaspoons lemon juice. Place baking dishin a pan of water and bake at 350degrees F. until meringue is delicatelybrowned. Chill and serve plain or withcream.

Mrs. Ida GoshornRoute 2, Box 15 BYuma

Rich Caramel Dessert1 quart whole milk6 eggs

1/2 teaspoon salt11/2 cups sugar—more if desired

Butter, size of walnut1 teaspoon vanilla

Caramelize sugar in heavy pan; heatmilk in double boiler. Add caramelizedsugar carefully to hot milk. Let sugar

,dissolve in milk. Beat eggs and add tomilk mixture. Stir constantly until itcoats the spoon. Remove from fire andadd salt, butter and vanilla. Let cool,then put in refrigerator. Serve verycold with whipped cream.

Mrs. Granville AngenyRt. 2, Box 242 AMesa

Prune Cream Tapioca3 cups prune pulp (from cooked

French prunes)1 cup prune juice

34 tablespoons tapioca2 eggs2 tablespoons cream

Heat prune pulp, juice and sugar. Addtapioca. Cook until tapioca is clear. Re-move from heat. Stir into beaten eggyolks. Cook 1 minute. Fold into eggwhites, beaten stiff. Fold in cream.Pour in dish to cool. Serve topped withPrune Whipped Cream.

Prune Whipped Cream1/2 pint heavy cream1 1 cup prune pulp2 tablespoons sugar

Whip cream. Add prune pulp andsugar.

Lorraine Titgen2727 North 27th StreetPhoenix

Bread PuddingCut enough stale bread to fill 2 cups

lightly. Cover the bread with cold wa-ter. Let stand about 20 minutes. Mean-while put a quart of milk over the fireto heat. Add to it cup butter, 1 cupsugar, 1/2 teaspoon salt. Bring just tothe boiling point. Squeeze bread per-fectly dry and crumble to bits. Addbread to hot milk. Beat 4 eggs untillight and whip into milk and bread.Beat well. Add 1 teaspoon vanilla anda little nutmeg. Bake 50 to 60 minutesin moderate oven. Knife blade insertedwill come out clean when done. To makecocoanut pudding add 1 cup cocoanut tobread pudding recipe. When cool, coverwith meringue made as follows:

2 egg whites beaten stiff. Graduallyadd 1/2 cup powdered sugar. Flavor withfew drops vanilla.

Mrs. Violet MarshallCamp Verde

Cream of Wheat Pudding1 cup raw cream of wheat1 cup bread crumbs1 cup walnut meats

11/2 cups sugar2 teaspoons baking powder6 eggs

Beat yolks and whites of eggs sep-arately, then combine. Add ingredients.Mix well and bake in greased loaf panfor 40 minutes in a slow oven (325-350degrees F.). This will keep for a longtime. When ready to use, crumb uppudding. Put a layer of crumbs, thena layer of sweetened whipped cream,then more crumbs, finishing with cream.Let it stand a while before eating.

Dorothy HessRoute 1, Box 108Casa Grande


Chilled Strawberry Pudding1 quart fresh strawberries

(or 2 boxes frozen strawberries,sliced)

1/4 pound butter, creamed well with1 1/2 cups powdered sugar

2 unbeaten eggs. added one at a timeBeat until creamy, Roll or grind 1

pound vanilla wafers. Place half the wa-fer crumbs in a buttered pan; spreadover them the butter mixture, then thestrawberries. Pour over the berries ahalf pint of cream, whipped, and add theremaining wafer crumbs. Chill overnightin refrigerator.

Strawberry Delight1 package strawberry gelatin1 pint strawberries1 cup whipping cream

1/2 cup sugar2 tablespoons powdered sugar

Mix gelatin according to instructionson package; chill until slightly thick.Wash berries, slice. (Do not crush.)Pour over berries 1/2 cup sugar and letremain in room temperature about anhour, until sugar is dissolved into ber-ries. When gelatin is slightly thick, beatuntil fluffy. Beat cream until stiff, add-ing 2 tablespoons powdered sugar. Foldberries and whipped cream into gelatinand chill until solid. Piled in sherbetglasses this makes a lovely dessert.

Mrs. Opal HallRoute 8, Box 1120Phoenix

Prune-Checker Upside DownPudding

11/2 to 1 34 cups cooked prunes1 dozen halved marshmallows1 31/4-ounce package orange or straw-

berry gelatin2 cups hot water

Whipped creamRemove pits from prunes, leaving fruit

as whole as possible. Arrange prunesand marshmallows, checker board fash-ion, in bottom of a pan (about 8 x 8 x 2inches). Pour water over gelatin andstir until dissolved. Chill until thickbut not entirely set. Beat until lightand frothy. Pour over prunes and marsh-mallows. Chill until firm. Unmold, slice,and serve with whipped cream. Serves 6to 8.

Mrs. J. R. PageRoute 1, Box 102 ATolleson

Paradise Pudding1 package lemon gelatin1 cup boiling water1 cup cold water

1/2 cup chopped walnuts12 marshmallows, cut fine6 macaroons, crumbled

14 cup sugar1/4 teaspoon salt1 cup heavy cream

Dissolve the gelatin in the boiling wa-ter. Add cold water, and when cool, addthe other ingredients. Whip this mixtureuntil foamy. Place in refrigerator untilready for use.

Mrs. Hugh PalmerBox 177Yuma

Sauce for the Pudding

Break up and stir a glass of jelly—welike plum! Add stiffly beaten whites oftwo eggs. Beat—and there's sauce foryour pudding.

Peach Whip1 package lemon gelatin3 egg whites1 cup peach juice1 cup hot water

I/2 cup sugar1 cup crushed peaches

Heat peach juice and water. Add gela-tin. Stir until dissolved. Add sugar andpeaches. Beat egg whites stiff. Add tomixture. Place in refrigerator 2 hours.Serve with whipped cream.


Bernadette HugebackChandler Heights


Baked Peach Custard1/2 cup brown sugar1/4 teaspoon salt5 eggs2 cups sweet milk1 teaspoon vanilla

Slight sprinkle of nutmeg8 peach halves

Blend sugar, salt and slightly beateneggs. Add milk gradually. Add vanilla.Place peach halves in buttered bakingdish. Pour the uncooked custard overpeaches and sprinkle with nutmeg. Placein pan of hot water to depth of custard.Bake 30 minutes in slow oven (300 de-grees F.), or until custard is set.Serves 6.


Apple Pudding8 slices raisin cinnamon bread

1/4 cup butter or margarine6 apples, pared and sliced

teaspoon salt1 teaspoon grated lemon rind

Y4 cup sugar2 tablespoons lemon juice

1/2 teaspoon cinnamonSpread bread with butter or margarine.

Arrange 4 slices in buttered baking dish.Cover with apples. Add juice, rind, sugar,cinnamon, and salt. Top with remaining4 slices of bread. Cover, bake in hotoven (400 degrees F.), 1 hour. Uncoverlast 10 minutes to brown. Serve withcream or hard sauce.


Apple Dowdy(An Old Family Recipe)

Peel and quarter firm, tart apples andlay in a deep baking dish. Fill dish andover this sprinkle light brown sugar, theamount depending upon the tartness ofthe apples. Add a slight sprinkle of nut-meg, a little less of cinnamon and a dashof salt. Now with generous judgmentcut some slivers of butter over the whole,say about 1/2 teaspoon to each serving.Then add 1/2 cup warm water.

Make rich baking powder crust likethis:

1 cup flour2 teaspoons baking powder2 tablespoons butter

1/4 teaspoon salt1/2 cup milkRoll out to 34 inch thickness; cut a

design in the center and lay crust overapples, pinching it to the edge. So far,so good, but the proof of the dowdy isin the baking. It must . be baked in aslow oven (300 to 350 degrees F.), at

least 3 hours. When done, it will be deli-cately brown on top, rich fruity red onthe inside, and how delicious! Servewith thick heavy cream, slightly sweet-ened and flavored with nutmeg.

Mrs. Albert HerrinRoute 10, Box 887Phoenix

Peach Cobbler2 eggs, well beaten1 cup sugar3 tablespoons butter

1/2 cup milk1 1/2 cups flour

1 teaspoon baking powder1/4 teaspoon salt (if unsalted fat used)6 to 8 peaches

Add sugar to eggs and beat untilcreamy. Add flour, baking powder andsalt sifted together, alternately with themilk. Put cup upside down in bakingdish and fill 2A full of peaches, peeledand quartered. Pour batter over this,bake in moderate oven (350 degrees F.),1 hour. Serve hot with sweetened whippedcream or with hard sauce. Serves 6.


Marshmallow Date Role1/2 pound marshmallows1/2 cup thin cream1/2 pound pitted dates

About 20 graham crackers1 cup walnut meats

1/2 cup whipping creamCherries

Cut marshmallows into quarters withgreased scissors. Soak in thin cream.Cut dates into quarters lengthwise. Rollcrackers fine. Chop nuts. Mix all in-gredients together except whippingcream. Shape into a roll 2 inchesin diameter and roll in crumbs.Wrap in waxed paper and chill. Sliceand serve topped with whipped cream anda cherry. Serves 8.

Mrs. Harold Timmons113 Myers StreetBurbank, California

Baked Grapefruit: Halve 2 grape-fruit, remove seeds and core. Loosensections. Crush 2 cups corn flakes, add1/2 cup brown sugar, 1/2 teaspoon cinna-mon and 1/4 cup melted butter ormargarine; mix well. Top grapefruitwith crumb mixture. Bake in hot oven(400 degrees F.) 10 minutes. Serves 4.

Mrs. Zenna K. Ething-tonRoute 1, Box 81Chandler

'80 CLIP 'N PASTE


81

By M. VAN DE WATER

QOFT drinks are an obession of mine, and I have some very positive ideas—notions if you will—about them. It is my contention that soft drinks, if

properly made, will do much to allay excessive use of alcohol.

Two essentials for perfectly made soft drinks are sugar—plenty of itt-and the cooking of it. One reason that some do not enjoy cold drinks isbecause good materials have been spoiled by using too little sugar (andthat stirred around in the cold mixture) thereby losing both flavor and virtue.

I never make up even one lemon with raw sugar. The sugar should beboiled at least five minutes—one measure of sugar to one of water—strainedthrough a fine mesh strainer. If needed at once, the addition of a few icecubes will make it cool enough to use by the time the fruit juices are ready.

The foundation of most mixed drinks is the tried and trusty lemon, usinga few or many according to the other fruits used. Nearly all fruit flavorsare improved by using a lemon base. The most notable exceptions, in myopinion, are grapefruit, grape and papaya juices.


Grape JuiceTo serve a perfect drink of grape juice, fill a glass to within half an inch of the

top with thoroughly crushed ice; pour in undiluted grape juice to fill the glass.

Papaya JuicePapaya juice should be thoroughly chilled, but not iced. I always put the can

of juice in an ice tray for a while before serving, and chill the glasses to be used. Butice should not be added to the juice. This rule applies also to grapefruit and pineapplejuices; the edge is taken off their flavor by addition of ice.

Mixed DrinksThe juices of fruits are adaptable for iced drinks in an infinite variety. Oranges,

pineapples, strawberries, black and red raspberries; wild blackberries, mountainhuckleberries and thimble berries; logan and boysen berries, cherries of the duke andblack varieties, ripe currants and ripe gooseberries.

If these juices are bottled in season and a few bottles kept in the refrigerator,one of the necessities for good drinks is always ready. Mix the lemon and otherjuices, adding enough sugar syrup to make the drink a little too sweet, as the icewill dilute it somewhat. Just before serving, add some sort of charged water—orlemon or cream soda, or ginger ale may be substituted.

We think oranges are better than grapefruit for mixed drinks. We use grape-fruit juice by the gallon, but we use it pure.

Party PunchI begin party punch with a pint of very strong tea, strained while hot over ice.

Into this I put the lemon juice and cooked sugar and other fruit juices as wanted,adding ice as needed, and at the last moment the charged water. You will note thatI use little water; but if, when the ice has thoroughly chilled the foundation, thedrink will stand diluting, water may be added if care is taken not to weaken the flavor.

Iced TeaWe use sweetened ice tea, and here also I cook the sugar. Add sugar to the

water when it is put on to boil. Make the tea strong enough to stand ice dilutionand pour into jars with good cover, but do not put in the refrigerator, as chillingoften spoils the clear color of the tea, and muddiness affects its flavor.

Nearly everyone likes a slice of lemon with iced tea, and if variety is desired,two or three cloves may be added while the tea is steeping. A spoonful of little redcinnamon candies gives a pleasant flavor, too, as do a few—very few—drops oflemon extract.

Iced CoffeeSugar and whipped cream are the perfect complements for iced coffee. Coffee

for an iced drink should be brewed extra strong and poured hot over the ice.

Iced CocoaFor each cup of milk use 2 heaping teaspoons cocoa and 1 of sugar. A tiny pinch

of salt and vanilla if desired. Mix cocoa and sugar to a paste with part of the milk.Add remaining milk and cook in a double boiler for 15 or 20 minutes. Chill thor-oughly. Serve plain or topped with whipped cream. Or use for a milk shake withhalf a glass of ice cream.

Ice Cream Sodas and FloatsDelicious ice cream sodas and floats may be made at home. Fill large glasses

half or a third full of ice cream and add a good quality ginger ale or root beer.

Flagship Punch

1'4 cups lemon juice 21/2 cups cold water21/2 cups orange juice 11/2 cups chilled grape juice

2/3 cup simple syrup (1 cup sugar to 1 cup water)Keep fruits in refrigerator. Squeeze and strain citrus fruits; combine fruit

juices and water. Stir in simple syrup. Prepare one hour before using and keep inrefrigerator. Will make 2 quarts.

Olive ThompsonAmerican Airlines Stewardess


Orange Eggnog2 eggs 1 tablespoon sugar1 cup orange juice 1/8 teaspoon salt1 cup top milk CinnamonBeat eggs until light and frothy; add orange juice and continue beating; add

milk. Season to taste with sugar and salt, adding more if desired. Pour into tallglasses and dust the top of each drink with a sprinkling of cinnamon. This is adelicious drink for children and invalids.


SANDWICH SUGGESTIONSLou Sheldon, Arizona Farmer's office manager, whose first love is cooking,

says a tall drink looks a lot more convincing if it has a generous sandwich alongside.Fancy sandwiches have their glamour, she says, but there are a lot more ex-

citing and useful occupations in these critical days, than figuring out new andartistic sandwich flourishes. Good whole grain or vitamin-enriched bread and plentyof the right kind of filling are what count, says Lou. Here are some of her sug-gestions for fillings to to be kept on hand in the refrigerator for quick use.

Grated cheese mixed with Spanish or plain tomato sauce.Peanuts, dates and raisins, put through a food chopper, and mixed with a few

drops of lemon juice and mayonnaise.Philadelphia cream cheese, dates and chopped nuts—try this on thin slices of

brown bread.Tuna fish, hard-cooked eggs, chopped pickles or olives and mayonnaise.Canned corned beef, mixed with salad dressings and pickles or olives.Braunschweiger (smoked liver sausage) mixed with mayonnaise.

In conclusion, Lou says, "You don't have to have a sandwich grill tomake delicious fried sandwiches. Just butter the filled sandwiches on topand bottom, and brown in a hot skillet."

Cheeseburgers2 pounds ground beef

1/3 cup milk1 teaspoon salt

Dash pepper% pound American cheese% pound butter8 buttered buns

Mix ground beef with milk, salt andpepper. Form 8 patties of meat about 3inches in diameter. Cut 8 slices of cheeseslightly smaller than size of meat patties.Melt butter in skillet and fry pattiesslowly for about 10 to 15 minutes, turn-ing several times during the cooking per-iod. Place on buttered toasted buns,spread with piquant sauce and top witha slice of cheese. Broil until cheese be-gins to melt. Serve immediately. Serves 8.

Piquant Sauce1/2 cup chili suace1/4 cup pickle relish1 tablespoon prepared mustard, or1 tablespoon horseradish

Mix all ingredients together. If amore highly-seasoned sauce is preferred,a teaspoon of Worcestershire sauce maybe added.

Arizona Farmer

Toasted Mushroom Sandwiches1 small onion, chopped fine

1/4 pound fresh mushrooms2 tablespoons butter2 tablespoons milk

1 1/2 tablespoons flourPeel and cut mushrooms fine. Cook

mushrooms and onion in butter untilbrown, add flour, butter and milk. But-ter a slice of bread, spread with mush-room mixture, and place second slice ofbread on top. Toast sandwich on bothsides. Cut in quarters, garnish withripe olives and parsley.

Deviled Tomatoes on Toast6 tomatoes1 cup bread crumbs6 slices bacon1 cup chopped boiled ham1 tablespoon prepared mustard

Salt and pepper6 slices bread

Slice tomatoes, sprinkle with salt andpepper, and bacon which has been cookedand diced. Bake until tomatoes are ten-der. Serve on slices of hot buttered toast.Spread with chopped ham, mixed with themustard and bread crumbs.

Prairie FarmerCook Book

84 CLIP 'N PASTE


Margarita's tortillas — bigger thanplates, paper thin and golden brown-flecked, wore a ribbon at a recentState Fair. So did her enchiladas,tamales, and chile can came. AndMargarita is the jolly, obliging sortwho is happy to share her Mexicancookery lore with the rest of us.

You don't have to have been bornsouth of the border to be able to turnout Mexican dishes that are muybueno, and we southwestern home-makers owe it to our Spanish tradi-tion to learn to impress folks withsuch succulent and burning concoc-tions as tacos, tostadas and the like.

No?Si, si, senora!


Tortillas4 cups flour or masa1 teaspoon salt

3/.i cup warm water, more or lessAdd salt to flour, then add enough

warm water to make a dough you canknead. Knead until dough is smooth andelastic. Form into balls the size of abiscuit. Cover with lard. Then takeball of dough in hands and pat into thincakes. Spread on hot stove and turnquickly. Serve.

Chili Con Carne2 pounds prime ribs1 pint chili puree or 4 tablespoons

chili powder1 teaspoon salt3 tablespoons flour

2 cloves garlicCut meat into small cubes, cover with

water, and boil until tender. Brown flourin lard, add beef broth (should be abouta quart; add more water if necessary);add chili, salt and garlic; cook untilthickened; add meat and cook slowly onehour.

Enchiladas2 pounds masa*

1/2 teaspoon saltWater

Add salt to masa; add water enough toknead; form into cakes and fry in deepfat. Prepare sauce as follows:

1 pint chili puree or 4 tablespoonschili powder

1 teaspoon salt4 tablespoons lard3 tablespoons flour4 cups water2 onions chopped fine

1/2 pound grated cheeseBrown flour in lard, add water, chili,

salt. Boil until thickened; add onionsand cook 20 minutes. Dip cakes in sauceuntil well covered. Place in pan andpour more sauce over all. Sprinkle withgrated cheese and place under broiler un-til cheese melts.

TacosThis recipe will make one dozen tacos.)

1 dozen corn tortillas1 pound lean beef3 ounces cheese1 medium tomato1 large green pepper

Salt to tasteLettuceRed hot (catsup)

Boil beef until tender. Remove broth,run beef, tomato, cheese and pepperthrough a grinder. Add salt and blendwell. Take each tortilla and add heap-ing tablespoon of mixture, fold over andfasten with three toothpicks. Fry in(leep hot fat, remove and dry between

two napkins. Remove toothpicks andhalf a teaspoon of red hot (catsup).Shred lettuce fine, fill tacos with lettuce;and a dash of salt, and—presto!—theyare ready to serve.

TamalesChili Meat:

4 pounds lean beef, cubed6 tablespoons chili powder or puree

of chili1 teaspoon salt3 tablespoons flour2 tablespoons lard

Masa Mixture:*1 pound lard5 pounds masa1 tablespoon salt

Warm waterCorn Husks

Boil beef until tender in small amountof water. Add chili and salt. Brownflour in lard until golden brown. Addto meat mixture and cook slowly from1/2 to 1 hour.

Put lard in pan, add salt, then addmasa and warm water alternately untilall is used. Beat until light and fluffy.

Take dry corn husks, remove beardsthat cling to them, then wash husks wellin warm water to soften them.

Take one large husk and apply masamix smoothly on the lower half. Takesmall husk and apply masa mix smooth-ly on lower half, then lay 1 tablespoonchili meat on it. Fold over and lay in largehusk near center, and fold over largehusk, then double lengthwise. Standtamales upright in kettle around an in-verted bowl or pan. Add water until itstands 1 inch deep in pot. Cover tightlyand steam 1 hour.

Filled Tostadas1 dozen corn tortillas2 cups pinto beans, boiled1 teaspoon salt2 tablespoons lard1 cup chili con carne1 cup shredded cheese1 head lettuce, shredded

Fry tortilla in deep fat until crisp.Fry boiled beans in lard until thick. Mashwith spoon until most of the beans arebroken; add salt. Take tostada (the"toasted" tortilla) and cover with beans,then chili con carne, then sprinkle thewhole with cheese. Place under broileruntil cheese is melted. Remove, coverwith shredded lettuce and serve.

* Masa, a paste made from dry corn, isthe base for many Mexican foods. Itmay be purchased at Mexican restaurantsor mills for about five cents a pound.

Ready-made tortillas may be pur-chased cheaply at Mexican shops.

CLIP 'N' PASTE 87

88 CLIP 'N PASTE


89

With your cookbook on its way topress, abounding with favorite reci-pes of Arizona Farmer cooks, andwith our files bursting with contribu-tions which for one reason or anotherjust had to be left out, we still felt asmall lack. The book hungered fora few typically-Arizona delicaciesfor which no one had sent recipes.

Citrus, date and pecan concoctions,for example, that we'd seen wearingprize ribbons at the Citrus Show inMesa, So we sent a hurry-up call forsome of these special dainties, andhere's the resulting chapter of variousand sundry recipes that will appealto you with a pronounced Arizonaaccent.


Spiced GrapefruitCover peel from 4 grapefruit with boil-

ing water. Boil until tender (about 1hour), changing water twice. Drain, cutinto strips and cook in a spiced syrupas follows:

Bring to a boil-4 cups sugar

21/4 cups water% cup vinegar1/4 cup preserved or candied ginger1 dozen whole cloves1 or 2 sticks cinnamon

Cook peel until syrup is thickened andpeel well seasoned (about 1 hour). Sealin sterilized jars.

Lucy M. Hoecker2201 North 7th StreetPhoenix

Stuffed Sour OrangesSour orangesWhite raisinsPecansRed or green cherriesSugar

Shave off with a razor or sharp knife,the thin yellow skin of oranges. Dig outand discard the inside pulp. Soak thehulls in fresh water from 24 to 36 hours,-changing the water two or three times.Put in a large kettle in fresh water, andbring to a boil. Change the water and.again boil, the object being to remove alltrace of bitterness from the oranges.

Remove any broken hulls, and.chop fine. Add the white raisins. Makea heavy syrup of equal parts sugar andwater. Divide syrup into two kettles,

,cooking the filling in one and the per-fect hulls in the other. Cook until bothfilling and hulls are transparent. Re-move hulls from boiling syrup, one at atime, and fill with the boiling filling.'Garnish with two pecan halves and a red-or green cherry. Carefully place in awide mouth jar and fill with the boilingsyrup from the hulls.

This makes an attractive and deliciousgarnish for meats—especially ham, tur-key, or baked chicken. Delightful forbuffet and Chinese suppers.

I am happy to contribute this recipein memory of my very dear neighbor,Elizabeth E. Sumner, who gave it to mea couple of years ago.

Mrs. Ruby Schmieder2245 North 23rd PlacePhoenix

Candied Orange or Grapefruit Peel3 grapefruit shells or6 orange shells1 tablespoon salt3 cups sugar1 cup water

Wash orange or grapefruit shells andremove loose membrane. Cut peel fromstem to blossom end, into strips about 1/4

inch wide. Add salt and cover with coldwater. Boil 15 minutes, pour off waterand boil in fresh water about 20 min-utes. Change water again, and boil 20minutes. After the third boiling, drainthoroughly and cover with 21/2 cups sugar,and the cup of water. Simmer, stirringconstantly, until excess syrup has boiledaway. Spread strips of candied peel onwaxed paper and roll each piece in re-maining sugar.

1/2

Mrs. E. M. BlakeCourtesy ofGrace RyanMaricopa County Home

Demonstration AgentPhoenix

Citrus and Carrot Marmalade2 cups ground raw or cooked carrots2 cups thinly sliced oranges, unpeeled

cup lemon juice1 cup grapefruit juice

21/2 cups sugarDash of ginger root, chopped fine

Cook mixed ingredients slowly untilthick. Put in sterilized jars. Cover jarsand place in hot water bath (jars coveredwith 1 inch of water) at 195 degrees F.,for 1 hour.

Raw carrots and cooked carrots, usedas directed, yield equally good, but dif-ferent results.

Mrs. M. S. EmmettBishop's Storehouse, Mesa

Date Nut Fillingcup datescup sugarcup watertablespoon buttertablespoon lemon juicecup nut meats, cut

Cook dates, sugar and water over di-rect heat, until mixture thickens. Removefrom heat; add butter, lemon juice andnuts. Cool.

11/21/2

11

3/2

Ann WebbRt. 2, Box 199, Mesa


Grapefruit MarmaladeUse 3 grapefruit; discard the peel of

2. Slice very thin or run through acoarse grinder, saving all the juice. Add1 cup water to each cup of fruit mixtureand let stand overnight or longer. Add1 scant cup sugar for each cup fruit mix-ture and place over heat. Bring to a boil,let boil briskly about 30 minutes. Allowthe marmalade to cool partially; put intosterilized glasses and seal.

I usually keep my fruit mixture in therefrigerator and take out 3 or 4 cupsat a time to cook. I find that leaving itfor several days in the refrigeratormakes it much better.

Mrs. Wright P. ShillRoute 1Mesa

Chiffon Pie(With Meringue Crust)

To 3 egg whites, beaten stiff, add 1cup sugar slowly, and beat. Add 1 tea-spoon vanilla, 1 teaspoon vinegar and apinch of salt. Bake in buttered pie tin1 to 1% hours. Bake 20 minutes at 275degrees F., and reduce temperature to250 degrees F. for remaining time. Cool.

Let 11/2 tablespoons gelatin stand in1/2 cup cold water while beating 4 eggyolks. Add 1/2 cup sugar and 3 table-spoons lemon juice. Cook in doubleboiler until thick. Add gelatin and cool.When cold, add 4 egg whites, beaten with% cup sugar. Spread over meringuecrust. Let stand 24 hours. Cover withwhipped cream.

Mrs. Kermit Dale220 East 2nd AvenueMesa

Orange Date Frosting2 tablespoons vegetable shortening1 tablespoon butter3 tablespoons orange juice1 teaspoon lemon juice3 cups sifted confectioners' sugar

teaspoon salt14 teaspoon grated orange rind5 dates, cut in thin strips

RaisinsMelted vegetable shortening and butter

in combined fruit juices over hot water.Pour juices over sugar and salt, and stiruntil dissolved. Add grated orange rind.Beat until thick enough to spread.Spread on sides and top of cake. Ar-range raisins and strips of dates in flow-er-shapes on cake.

Ann WebbRoute 2, Box 199Mesa

Brown and GoldOrange ice cream sandwiched between

slices of devil's food—well, try it foryourself!

Date Swirls1/2 pound pitted dates14 cup sugar% cup water1 pinch of salt

14 cup chopped nutsCook dates, sugar and water together

five minutes, add salt and stir in nuts.Set aside to cool, and prepare second part:

1/2 cup butter1/2 cup white sugar1/2 cup brown sugar1 egg2 cups flour

1/2 teaspoon soda14 teaspoon saltCream butter and sugar together; add

well beaten egg; add flour sifted with saltand soda. Cool a while, then roll to athickness of 1/2 inch. Spread with datemixture and roll. Wrap in wax paper andplace in refrigerator for several hours orovernight. Cut roll into slices about 1/2inch thick and bake at 375 degrees F.

Mrs. Myrtle MutschlerRoute 10, Box 525Phoenix

Canned DatesWipe ripe dates with a damp cloth;

place in a shallow pan or on a finewire rack. Preheat oven to 450 degrees,place dates in the oven, and turn off theheat. Leave fruit in the oven while ovencools. (This heating may be omitted ifdates have been pasteurized.) Place insterilized jars; seal and process in pres-sure cooker 15 minutes at 10 poundspressure.

The cooking time and pressure mayvary slightly for different varieties offruit. Soft dates require more thoroughcooking than the drier varieties, eventhough they are prone to "mush up.''

Mrs. E. S. Boles,Route 12, Box 995Phoenix


The Blushing PomegranateSeemed as though pomegranates are

just too beautiful not to be good as well,so Arizona Farmer sent out a call forideas for using them in foods.

Readers responded with various sug-gestions:

Try pomegranate "kernels" withcream and sugar for a breakfastdish. Mix them with fruit cocktails,fruit salads, and gelatin desserts.

Some like pomegranate juice, eith-er alone or mixed with other fruitjuices for a summer beverage. Get-ting the juice out of the fruit is achore each homemaker seems to haveworked out for herself. Some use afruit press. Others allow ripe pome-granates to stand a few days, thenroll them firmly and perseveringlyand squeeze the juice out througha hole cut with a sharp knife. Onesuggestion was to crush the fruit ina cheese cloth bag, then allow thefruit to drip, as for jelly.

Pomegranate Jelly4 cups pomegranate juice

71/2 cups sugar1 bottle Certo

To prepare juice, separate and crushthe edible portions of 10 to 12 fully ripepomegranates. Do not remove seeds.Place fruit in jelly cloth or bag andsqueeze out juice. Small amount ofwater may be added if necessary to ob-tain required amount of juice. Measuresugar and juice into a large saucepanand mix. Bring to a boil over hottestfire, and at once add pectin, stirringconstantly. Bring to a full rolling boil(one which cannot be stirred down) andboil 1/2 minute. Remove from fire, skim,and pour quickly into glasses. Paraffinat once. (Makes 11 6-fluid-ounceglasses.)

Adventure UrgeDo you believe a cold melon would be

better yet with a slight sprinkling ofpowdered ginger ? We dunno, but weintend to try some day when melonseason and adventurous mood coincide.

Recipe for LivingThere is only one way to get ready for

immortality, and that is to love this lifeand live it as bravely and faithfully andcheerfully as we can.

—Henry Van Dyke.

Maraschino -Pear Preserves4 pounds ripe pears, cut fine1 No. 21/2 can sliced pineapple1 medium bottle maraschino cherries

Sugar—about 4 pounds1/3 cup lemon juiceDrain and dice pineapple; add chopped

pears. Put in diced cherries and theirsyrup; add lemon juice.

Measure combined fruits; add % cupsugar for each cup of fruit. Simmergently until of desired thickness. Sealhot.


Fruit Cocktail(Por Parties and Crowds)

5 dozen oranges6 dozen grapefruit2 quarts grapefruit juice4 cups granulated sugar5 cans sweetened black cherries,

pittedPeel oranges and grapefruit. Remove

membranes and cut fruit in cubes. Mixcherry juice with a syrup made by bring-ing grapefruit juice and sugar to a boil.Add fruit and chill.

Mrs. M. S. EmmettBishop's StorehouseMesa

Pickled Grape ClustersRemove clusters of Thompson seedless

grapes from the main stem, and packtightly in sterilized jars, being carefulnot to. crush the fruit. Prepare a syrup,using % cup water and Y4 cup vinegarto 1 cup sugar; bring to a boil, add 1/2stick of cinnamon and 1/2 teaspoon wholecloves, and boil gently for five minutes.Remove spices from syrup, and poursyrup over grapes to within 11/2 inchesof the top of the jar. Seal tightly withself-sealing lid, and cook in the oven 68minutes at 250 degrees F., or in a pres-sure cooker 8 minutes at 5 pounds pres-sure. Or the jars may be immersed ina hot water bath for 20 minutes, keepingthe water at boiling point.

Mrs. August Fisher1310 West LathamPhoenix

Strawberry Jam4 cups strawberries, hulled and

washed5 cups sugar3 tablespoons lemon juice

Mix, bring to a boil; boil 15 minutes.Remove from fire, skim, let stand over-night. Pour into sterilized glasses andseal with paraffin.

Bertha VirmondCochise County Home

Demonstration AgentWillcox

Mrs. John H. Kugler, Jr.Casa Grande


Cactus Date Conserve2 cups prickly pear cactus fruit,

thinly sliced1 cup finely cut dates1 orange, juice and grated rind4 tablespoons lemon juice

1 1/2 cups sugarCook all together slowly until the

right consistency for conserve. Fiveminutes before removing from fire, add% cup walnut meats. Seal in glasses asfor any conserve.

Evalyn BentleyPima County Home

Demonstration AgentTucson

Cactus Preserves2 quarts cactus (prickly pear meas-

ured before cut)Remove skins, cut in halves length-

wise and remove seeds. Cook untiltransparent in a syrup made of:

11/2 cups sugar% cup water2 tablespoons lemon juice1 slice orange, 1/2 -inch thick

Remove orange before packing pre-serves in jars. Seal in sterilized jars,as any preserve.

Evalyn BentleyPima County Home

Demonstration AgentTucson

Breakfast FigsSelect figs of uniform size and ripe-

ness. Without removing the skins, plungethe fruit in a bath made by adding 1 cupof baking soda to 1 gallon of boilingwater for each 6 quarts of figs. (Thisbath is recommended as the first step inany recipe for fig preservation.)

Allow figs to stand in soda bath from5 to 10 minutes, depending on the thick-ness of the skins. When the skins be-come slightly transparent (even in darkfigs) remove the fruit to cold water andrinse.

Make a light or medium syrup, aspreferred. A thin syrup may be made of1 part sugar to 2 parts water; mediumsyrup uses 1 part sugar to 1 part water.A heavy, sugary syrup should be avoided.Boil figs gently in the syrup until youcan pierce them with a straw and untilthe skins look clear, from 15 to 20minutes.

Remove figs to hot, sterilized jars, fillwith the remaining hot syrup, put onclean, sterilized lids, screw lids down astightly as possible, then lower the jarsinto a water bath: that is, the water is ina large container, deep enough to come

up over the top of the jars one inch.Bring the water to a boil and hold it atboiling point for 25 minutes. Removejars. If self-sealing lids have been used,do not tighten tops.

Grace RyanMrs. Evert WilliamsPhoenix

In any recipe for fig preserva-tion, don't omit that importantsoda bath, as described in the recipefor Breakfast Figs.

Easy Date Candy2 cups sugar1 cup milk1 cup cut dates1 cup broken pecan meats

Boil sugar and milk together until itwill form a very firm ball in cold water.Beat mixture until creamy, adding datesand nut meats. Pour into a wet napkin.Roll and slice. Delicious.

Mrs. Charles Cochran29 West Palm LanePhoenix

Arizona Divinity2 1/2 cups sugar% cup corn syrup% cup water1 cup cut pecan meats1 cup cut dates or figs

Boil with lid on kettle until mixturethreads from a spoon; gradually pourhalf the mixture over whites of 2 eggswhich have been beaten stiff. Boil re-maining half until syrup will form abrittle ball in cold water; add graduallyto the first mixture and beat untilcreamy. Add pecan meats and cut datesor figs. Pour on buttered platter andcut in squares or beat until mixture canbe dropped from a spoon on butteredplatter or waxed paper.

Mrs. Guy Sheldon1113 North 3rd StreetPhoenix

Honey Caramels2 cups thin cream

% cup butter1 cup honey2 cups sugar1 cup pecan or other nut meats

1/2 teaspoon vanillaBoil cream, butter and sugar to 230 de-

grees. Add honey and cook to 254 de-grees. Add vanilla and nuts. Pour intobuttered pan. Cut when cold.

Maricopa County HomeDemonstration Office

Phoenix

For a supper cereal-dessert, could any-thing be tastier in a simple sort of waythan a bowl of steaming brown rice withbrown sugar and cream ?

450° for 10 min.350 ° for 20-30 min.450 0 for 10 min.350 0 for 40-50 min.450 0 fcr 10 min.325 ° for 30 min.500 0 5-8 min.500 0 10 min.325 ° 15-20 min.

325 °325°325°

300°

350°

30-40 min.60-70 min.1 hour

2 to 21/2hours.25-30 min.


MISCELLANEOUS INFORMATIONThe sources of these Arizona-Accent

recipes are almost as many and varied asthe recipes. To help you in any momentof doubt which may arise over cookingtemperature or time, here's some up todate information given us by RuthKruger, Phoenix home economist, thatshould cover any situation.

COMPARATIVE OVEN TEMPERATURES"Slow" 300 0 to 350 0

"Moderate" 350° to 400°"Moderately Hot" 400° to 450°"Hot" 450° to 500°"Very Hot" 500° to 550°

YEAST BREAD AND ROLLSTemperatures Time.

White 3500-400 0 46-60 min.Graham 350°-375° 1 hourRolls 400.-425° 15-25 min.Coffee Cake 400° 30 min.

QUICK BREADSBaking Powder or Soda

Biscuits 450. 10-16 min.Muffins 400° 20-30 min.Cornbread 400° 25-35 min.Popovers 450° for 30 min. •

then 350° for 20 min.Nut Breads 375° 40-45 min.

CAKESAngel Cake Sponge or SunshinePlain

Cup Layer Loaf—Shallow loaf pan

Gingerbread Fruit Cake—small

Large Pound—large 300°

COOKIESRolled—thin--crisp 400.-425° 10-12 min.Drop Cookies 400° 15-20 min.Filled Cookies 375.-400° 10-15 min.Ginger Snaps 350° 7-10 min.Soft Molasses Cookies 375° 10-15 min.Macaroons 325°-350° 20-25 min.Ice Box Cookies 400° 10-15 min.

PIES AND PASTRIESTemperatures Time.

Pies—double crust,cooked filling

thenUncooked filling

thenCustard Pie

thenPlain PastryCheese StrawsMeringue

DESSERTS

Baked Custards—Individual Large-1 cit.

Bread Pudding Rice Pudding—

Without eggs, raw rice—

With eggs, cooked rice

FRUITSApples 400° 45-60 min.

or till tenderBananas 400.-450° 20-25 min.Dried Fruits (covered

with water) 350° 30-45 min.Pears 500-375° 45-60 min.Rhubarb 350° 35-40 min.

MISCELLANEOUS FOODSCream Puffs and Eclairs 400 0 30-40 min.Meringues as Kisses 300° 30-40 min.

as Baskets 300° 40-50 min.Eggs baked (soft cooked) 350° 6-10 min.

(hard cooked) 350° 20-30 min.._Souffles 325°-350° 20-35 min.Timbales Individual 325 ° -350 ° 30-40 min.Scalloped Dishes (previous-

ly cooked materials) 400° 15-20 min.

FISHBaked. stuffed, 3-4 lbs 400° 40-50 min_Small fish or fillets 400° 15-20 min.Scalloped oysters 400° 20-30 min.Fish loaf 400° 35-45 min.

DEEP FAT FRYING TEMPERATURESBrowns a Tempera--

Use Bread Cube ture °F.Dry, uncooked foods 60 seconds 350-365Cooked foods 40 seconds 365-382Wet, cold, uncooked foods 20 seconds 382-390

GENERAL DIRECTIONS FOR BROILING

1 . . Light gas, turn valve on full and set ovenheat control at highest point.

2 . . It is desirable to broil meat at a constantlow temperature the same as roasts.

3 . . Preheat compartment with broiler pan inplace at least 8 to 12 minutes.

4 . . Place meat in center of rack about 1 to 1 1/zinches from tip of flame.

5 . . After the steak is nicely browned on oneside, season with salt and pepper and turn. Onlyone turning is necessary. Season second side andserve immediately on a very hot platter.

6 . . Total time required for broiling depends.upon the thickness of the cut and the degree ofdoneness to which it is cooked. A steak 1 ,/, to 2inches thick requires about 20 to 30 minutes to becooked medium well-done.

7 . . For rare or medium degree of doneness,flame need not be lowered. For a very thicksteak, lower flame after browning.

Canned Foods Chart(For Use in Adapting Recipes)

No. 1 can 91/2 to 13 ounces, 1% cupsNo. 300 can 13 ounces to 1 pound 2

ounces, 1% cupsNo. 2 can....1 pound 2 ounces to 1 pound

8 ounces, 21/2 cupsNo. 21/2 can...A pound 10 ounces to 2

pounds 3 ounces, 3% cupsNo. 10 can....6 pounds to 8 pounds, 13

cups (restaurant size)

300°300°

400°375°

350°325°325 °

1 hour1 hour

15-25 min.15-35 min.

45 min.30-40 min.1% to1 1/2 hrs.3-4 hours1 1,12 hours

Documents

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