This is a recipe card found in a box lot. A bit stained, but recipe is clear.

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SQUASH PIE RECIPE

2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
3/4 cup brown sugar
1 1/2 cup milk
1 teaspoon salt
2 cups squash, cooked

Beat eggs, add spices, milk, salt and squash. Pour into pie shell. Bake at 425° F. for 10 minutes, then at 350° F. until custard is set — about 50 minutes

RECIPE SERVICE 1/79

Here’s a nice long promo sheet for Betty Crocker, date unknown. Image to the right shows top half, recipes cover both sides. Date unknown. Very nice piece! Recipes are below:

25-LB. SACK–PLAIN
NO. 90–10 VALUES

BEGINNERS, BAKE BEAUTIFUL PIE CRUSTS!

Betty Crocker says:

“My new STIR-N-ROLL recipe simplifies measuring, makes dough extra easy to handle. And, my solid shortening method’s an old favorite. Either way, with Gold Medal Flour, your crusts will be tender, golden brown.”

STREUSEL CREAM PEACH PIE
PEACHES NESTLED IN CREAMY CUSTARD . . . TOPPED WITH BROWN SUGAR

Preheat oven to 425° (hot).
Make . . . Pastry for 9-in. One-Crust Pie (choice of recipes below)
Arrange in pastry-lined pie pan . . . 4 cups quartered or halved peeled peaches (8 to 10 peaches)

(Overlap them, pink-side-up, around side of pan. Fill center with remaining peaches.)

Sprinkle over peaches . . 1/2 cup sugar; 1/2 tsp. nutmeg, if desired

Beat together, then pour over sugared peaches . . 1 egg; 2 tbsp. cream

Mix together until crumbly . . 1/4 cup brown sugar; 1/4 cup soft butter; 1/2 cup GOLD MEDAL Flour

Sprinkle crumb mixture over filling.

Bake 35 to 45 minutes in hot oven (425°). Serve slightly warm. For an elegant garnish, pass a bowl of whipped ice cream or sour cream.

CANNED PEACH VARIATION

Follow recipe above . . . except use 8-in. pie pan. Use 1 no. 2½ can peach halves, well drained. Sprinkle over peaches 1/4 cup sugar and 1/2 tsp. nutmeg.

Bake 30 to 40 minutes.

STIR-N-ROLL PASTRY FOR 9 OR 8-IN. ONE-CRUST PIE (liquid shortening)

Mix together . . . 1 1/3 cups sifted GOLD MEDAL Flour; 1 tsp. salt

Pour into one measuring cup (but don’t stir together) . . . 1/3 cup cooking (salad) oil such as Wesson; 3 tbsp. cold whole milk

Then pour all at once into flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12-in. square). Roll out gently until circle reaches edges of paper. (Waxed paper will not slip while rolling pastry if table top under paper is slightly damp.) Peel off top paper. If dough tears, mend without moistening by pressing edges together . . . or by pressing a scrap of pastry lightly over tear. Lift paper and pastry by top corners; they will cling together. Place, paper-side-up, in 9 or 8-in. pie pan. Carefully peel off paper. Gently ease and fit pastry into pan. Build up fluted edge.

PASTRY FOR 9 OR 8-IN. ONE-CRUST PIE (solid shortening)

Mix together . . . 1 cup sifted GOLD MEDAL Flour; 1/2 tsp. salt

Cut in with pastry blender or 2 knives . . . 1/3 cup shortening . . . cut in first half until mixture looks like meal . . . then cut in the rest until particles are size of giant peas

Sprinkle over mixture . . . 2 tbsp. water

Mix with fork until all flour is moistened and dough clings together. Press with hands into a smooth ball. Flatten gently into a circle on lightly floured cloth-covered board. To prevent cracking, press edges in gently with cupped hands. Roll out 1 1/2-in. larger than inverted pie pan. Place loosely in pan. Trim any ragged edges, leaving 1/2-in. overhanging pan. Fold extra pastry back on rim; build up fluted edge.

SOUR MILK MUFFINS
LIGHT ‘N TENDER . . . PERFECT FOR ANY MEAL

Preheat oven to 400 degress (moderately hot).

Sift together into mixing bowl . . . 2 cups sifted GOLD MEDAL Flour; 1/4 cup sugar; 2 tsp. double-action baking powder; 1/2 tsp. soda; 1/2 tsp. salt

Add . . . 1/4 cup soft shortening; 1 egg; 1 cup sour milk or buttermilk

Mix together with pastry blender or blending fork . . . using a “cutting in” motion at first to divide shortening into small pieces (about 8 to 10 strokes). Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy. Fill greased muffin cups 2/3 full.

Bake 20 to 25 minutes in moderately hot oven (400°), until golden brown. Serve hot with butter and jam, or any desired spread. Makes 12 medium-sized muffins.

NOTE: To sour sweet milk, place 1 tbsp. lemon juice or vinegar in a 1-cup measuring cup. Fill to 1 cup level with sweet milk.

CINNAMON WHIRLIGIG
LIGHT, SPICY, SWEET . . . A REAL PARTY TREAT!

Mix together . . . *2 cups lukewarm milk; 1/2 cup sugar; 2 tsp. salt

Crumble into mixture . . . 2 cakes compressed yeast (or 2 pkg. dry yeast … see package directions)

Stir until yeast is dissolved.

Stir in . . . 2 eggs

Add . . . 1/2 cup soft shortening

Mix in with spoon or hand . . . 7 to 7 1/2 cups sifted GOLD MEDAL Flour; add in 2 additions amount necessary to make dough easy to handle

Turn onto lightly floured board, knead until smooth and elastic. Round up and place in greased bowl; turn once to bring greased side up. Cover with damp cloth; set to rise at 85° until indentation remains when two fingers are pressed deeply into dough (double in bulk) . . . about 2 hours. Punch down; round up; set to rise again until not quite double in bulk . . . about 45 minutes. Punch down dough; round up on board. Cover; let rest for 15 minutes. Divide the dough into 2 pieces . . . 1/3 in one piece and 2/3 in the other. (See suggestions below for using larger amount of dough.)

Roll out the smaller piece into an oblong 14×8-in. Spread with 2 tbsp. soft butter. Sprinkle with a mixture of 1/2 cup sugar and 2 tsp. cinnamon. Roll up tight, starting at one end. Place sealed-edge-down in well greased loaf pan, 9 1/2 x 5 1/4 x 2 3/4-in. Let rise until impression remains when dough is touched lightly with finger . . . 25 to 30 minutes.

Bake 30 to 35 minutes in quick moderate oven preheated to 375°.

*If raw milk is used, scald and cool to lukewarm.

FANCY TWISTED ROLLS

Roll dough a little less than 1/2-in. thick into an oblong 12-in. wide. Spread with soft butter. Fold 1/2 of dough over the other. Trim edges to square corners. Cut into strips 1/2-in. wide and 6-in. long. Shape (see below). Let rise until light . . . 15 to 20 minutes.

Bake 12 to 20 minutes (depending on size) in hot oven preheated to 425°. Serve piping hot. Makes about 2 dozen rolls.

Figure 8’s . . . Hold one end of strip in one hand and twist the other end . . . stretching it slightly until the two ends when brought together on greased cooky sheet will form a figure 8.

Twists … Same as Figure 8’s, but give strip additional twist just before placing on cooky sheet.

Snails . . . Twist and hold one end of the strip down on cooky sheet. Wind strip around and around. Tuck end underneath.

Knots . . . Twist and tie each strip into a knot. Press ends down on greased cooky sheet.

Caramel Spice Cake
DELICATELY MOIST — DELICIOUSLY SPICED

FOR SUCCESS — do these first:

Have ingredients room temperature (70° to 75°). In hot weather use milk and eggs directly from refrigerator.

1. Preheat oven to 350° (moderate).
2. Grease generously and dust with flour 1 oblong pan, 13×9½x2-in., or 2 round layers, 8 x 1½-in.
3. Measure level for accuracy with standard measuring cups and spoons.
4. Sift GOLD MEDAL Flour, then spoon lightly into cup and level off. Do not pack.

Sift together into bowl . . . 2 cups sifted GOLD MEDAL Flour; 1 1/3 cups sugar; 3 1/2 tsp. double-action baking powder; 1 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves

Add . . .*1/2 cup high grade shortening; 1 cup milk; 1 tsp. vanilla

Beat vigorously with spoon for 2 minutes by cloth (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on medium speed (middle of dial) for 2 minutes. Scrape sides and bottom of bowl constantly.

Add . . .1/2 to 2/3 cup unbeaten eggs (2 large)

Continue beating 2 more minutes, scraping bowl constantly. Pour batter into prepared pan or pans.

Bake oblong, 40 to 45 minutes; layers, 35 to 40 minutes, in moderate oven (350°). When cool, frost top of oblong cake with Easy Caramel Icing (recipe below). For layer cake, double recipe for Easy Caramel Icing or frost as desired.

*such as Snowdrift, Crisco, Spry or Swift’ning.

EASY CARAMEL ICING

Mix together in saucepan 1 1/2 cups brown sugar (packed in cup), 1/4 cup top milk, 2 tbsp. butter. Bring to a boil and boil 3 minutes, stirring constantly. Remove from heat. Add 1 tsp. vanilla. Cool to lukewarm. Beat until creamy and thick enough to spread. Add a little cream if necessary to make it easier to spread.

HIGH ALTITUDE ADJUSTMENTS FOR CARAMEL SPICE CAKE

Use amount of baking powder as shown below and add flour as indicated:

At altitudes over 3500 ft., bake at 375°

BISCUITS A LA KING
EASY, ECONOMICAL WAY TO GLAMORIZE LEFTOVERS

Bring to boiling point . . . 1 can condensed cream of chicken, celery or mushroom soup (about 10½-oz. can; 1/2 cup milk or gravy

Stir in . . . 1 to 1 1/2 cups diced cooked beef, veal, pork, chicken or canned luncheon meat; 2 tbsp. minced green onion or parsley; 1 tbsp. diced pimiento

Heat thoroughly. Serve hot over hot split STIR-N-ROLL Biscuits (recipe below). Serves 4 to 6.

STIR-N-ROLL BISCUITS

Preheat oven to 475° (very hot).

Sift together . . . 2 cups sifted GOLD MEDAL Flour; 3 tsp. double-action baking powder; 1 tsp. salt

Pour into one measuring cup (but don’t stir together) . . . 1/3 cup cooking (salad) oil such as Wesson; 2/3 cup milk

Then pour all at once into the flour.

Stir with a fork until mixture cleans sides of bowl and rounds up into a ball. For drop biscuits: drop dough onto ungreased cooky sheet. For rolled or patted biscuits: smooth by kneading dough about 10 times without additional flour. With the dough on waxed paper press out 1/4-in. thick with hands or roll out between waxed papers. For higher biscuits, roll dough 1/2-in. thick. Cut with unfloured biscuit cutter.

Bake 10 to 12 minutes on ungreased cooky sheet in very hot oven (475°). Makes about 16 medium biscuits.

PEANUT BUTTER COOKIES
RICH AND CRISPY–A COOKY JAR FAVORITE

Mix together thoroughly . . . 1/2 cup soft shortening (half butter); 1/2 cup peanut butter; 1/2 cup sugar;1/2 cup brown sugar (packed in cup); 1 egg

Sift together and stir in . . .1 1/4 cups sifted GOLD MEDAL Flour; 1/2 tsp. double-action baking powder; 3/4 tsp. soda; 1/4 tsp. salt

Chill dough. Roll into balls size of large walnuts. Place 3-in. apart on lightly greased cooky sheet. Flatten with fork dipped in flour . . . crisscross.

Bake 10 to 12 minutes in quick moderate oven preheated to 375°, until set . . . but not hard. Makes about 3 dozen 2 1/2-in. cookies.

The rest of the sheet is advertisements.

Here’s a 3 column magazine clipping, date unknown. Great cookery terms listed, article below:

DO YOU sometimes wonder what we mean when we use certain cookery terms? And do you often wish a word or a process might be made more explicit and save you bother and confusion? If such is the case, you’ll get light on the path from this page of meanings. And there’ll come a day when I shall “take up my parable” again and tell you more. For unusual words do crop up in recipes. Let’s start, then, with a word I often use.

ASPIC: This is a savory jelly made from stock, broth, consommé or tomato juice with gelatine. And it is used to denote fruit juice jellies, too. At least by me.

BASTE: To dip liquid upon a food in cooking. Poultry and meats are basted with fat and drippings. Fruits are basted with syrups or the juices in the pan. The object is to add succulence to the food.

BIND: This is to bind together the ingredients and complete the making of a sauce. We bind with egg, butter, cream. Binding is simply a holding together to prevent curdling or separation of the sauce and to complete the texture.

BLANCH: We use this term to denote the process of plunging food into hot water and then into cold to produce firmness and preserve the color. An example is the blanching of sweetbreads. And we also blanch nuts to make it easier to remove the skins. Fruits, tomatoes and some vegetables are often blanched to aid in removal of the skin.

CANAPÉ: Simply a small open appetizer. It is usually round and the base may be bread, crackers, or a specially designed wafer-like shell that comes ready to fill with any desired appetizer, such as caviar, relish, fish, or vegetable. It serves as a first course at luncheon or dinner, or is often served with the cocktail before a meal.

CARAMELIZE: To melt sugar to a liquid. We do this by constantly stirring the sugar in a frying pan over a low flame until the sugar is entirely melted. It is then added to scalded milk, as in a baked custard, or boiling water is added to the melted sugar and the whole simmered to a syrup.

COATS: “Coating the spoon,” a term many cooks understand but some do not, is the only way to tell when a boiled custard or cream is cooked to exactly the right point. The custard or cream completely covers the spoon with a film that does not run off when the spoon is taken from the double boiler. Watch for it and get to know it. Coating the spoon is an absolutely infallible test for this kind of cooking.

COMPÔTE: In case you’ve forgotten, a compôte is made by gently poaching fruit in a syrup and serving chilled, or hot with rice. All kinds of fruits may be done so. Try plums sometime.

CREAM: To cream means to convert an ingredient into a creamy stage. We cream shortening before adding sugar, in making cake. And it is simply beating and manipulating any substance into a consistency of softness. The word also applies to combining ingredients, “creaming together,” so the resulting texture is very smooth and delicate.

DREDGE: Here is a simple word that is used to cover the process of working flour or sugar into food, or sprinkling them over it. Flour is dredged into meat or poultry to give a well seared surface when cooked. Cakes and cookies are dredged by sprinkling with sugar or spice. The best way to dredge is to sift the substance over the food so it will be lightly and evenly covered. Floured has the same meaning.

DRESS: To me this implies a finishing touch. It is also used to mean getting something ready to cook. You read, “dress the fowl,” “dress the fish.” That is usually done at the market. Dressing a salad is adding, at the last moment, the oil or mayonnaise that completes the dish.

FOLD: Folding in an ingredient signifies a light touch. You fold in beaten whites of eggs in cake or dessert by folding the mixture over and over just enough to take in the eggs or cream or whatever. It is not a beating process but a gentle persuasive incorporation of the ingredient by using as few and as light strokes of fork or spoon as you possibly can to complete the batter. A light-handed process.

GLAZE: Just reduced stock or juices or syrups, cooked down to the almost jelly stage, used to lightly cover meat or any dish that is enhanced by a beautiful glazed appearance.

GRATIN: Briefly here, this term means a dish covered with crumbs and cheese and baked either in the oven or under a broiler.

GRENADINE: Briefer still, grenadine is the juice of the pomegranate. I use it for color and flavor in jellied dishes, ices, and salads. Delicious fruits come preserved in it, notably stuffed oranges and pineapple slices as well as pears and apricots.

JULIENNE: Cut in fine strips or strings. Vegetables, mostly, and French fried ones in particular are oftenest done Julienne. Also those for garnishes. A real good soup comes nicely canned, bearing this name, derived from a famous French chef of long ago.

KIRSCH: I often speak of this, so to set you straight, I will say the Kirsch is a flavoring liqueur made from cherries. It is wonderfully good, especially with fruits and particularly with berries.

LARD: I should say to lard. That’s different. The process is to draw through poultry and meat thin strips of salt pork or bacon. It is done with a larding needle. Fish is sometimes larded, too. The object is to add fat and succulence to the meat or fish and to overcome any possible dryness.

MARINATE: Just allowing fruit, vegetables, meat or fish to stand in a liquid to improve texture or flavor.

MASK: To cover with a jelly or glaze. Or to incase in a gelatine or sauce, in order to add a contrasting color and flavor to the dish. It is done with a spatula or by pouring the glaze over the food, or by congealing in a cold sauce.

MINCE: This means cutting or chopping to a fine degree either in a bowl or with a knife.

PARBOIL: Partly boil. Very simple. The technique is to put the food into cold water, bring to a boil, then simmer gently until the right stage of cooking is attained, avoiding violent boiling.

PIPE: Here is an old word with a dozen meanings. What I mean by it is to decorate. Use the metal decorator or pastry bag and tube to make designs and patterns of icing, puréers, and mayonnaise on cakes, salads and vegetable service.

POACH: Merely to cook gently in water, cooking wine or syrups, as in poaching fish or eggs and fruits, in making dishes that are to be dressed with a sauce. In the case of fruits, the syrup forms the sauce.

PURÉE: Vegetables and fruits put through a colander or sieve so that the juices and pulp are preserved together and blended into a thickened whole. Most foods are cooked before being puréed.

RICE: Potatoes and other vegetables put through a ricer. Eggs, hard cooked, are riced as a decoration for hors d’oeuvres and salads.

ROUX: When you see this word, remember it means only a blend of fat and flour used to thicken sauces, soups, and gravies.

SAUTÉ: The light and pleasant browning of meat, fish, fruits and vegetables in a frying pan, with as little fat as possible. A gentle process.

SEAR: When you sear anything, you apply a high degree of heat to the surface in order to quickly seal and preserve the juices. Steak and all roasts are seared at high temperatures, then the heat is reduced to conclude cooking.

SHRED: Just what it sounds like. A good sharp knife or a silver fork. And shred. Making fine slivers and splinters of any fruit, nut, or leafy thing that makes a dish attractive or easier to serve.

SUPRÊME: The best part, cooked superbly. For example: suprême of chicken. The breast and filet, with the upper part of the wing attached, cooked in butter and cooking wine or baked in cream, and served with a rich sauce. And suprême applies to other dishes prepared in a similar manner.

TOSS: Doing this, we lightly turn and overturn anything we are making. So–we toss the greens in a salad by tenderly turning over and over with a fork in either hand, in order to cover every bit of salad with the dressing, and making a blended whole. We follow the same process in cooking many vegetables, when completing the saucing and serving.

TRUFFLE: Oh, you know what this is. An underground mushroom grown in France. Comes in cans. Dandy for flavor, garnishing, and style.

WORK: We all know what this means. I have an added meaning though. I work in shortening, with the hand, or with a knife or spatula. Just lightly rubbing together ingredients, or combining a sauce. It’s really not work to do it, still it is work.

Is this all clear?

Old magazine clipping, date unknown.

IT’S A VALENTINE!

Cake flour, 2 cups
Baking powder, 3 teaspoons
Salt, 1 teaspoon
Sugar, 1 1/4 cups
Shortening, 1/2 cup (use one recommended for quick-method cakes)
Milk, 3/4 cup or half evaporated milk and half water
Vanilla, 1 teaspoon
Eggs, 2

Have all ingredients at room temperature before mixing. Sift flour, measure; add baking powder, salt, sugar and sift again into a large mixing bowl. Add shortening, milk and vanilla. Beat 2 minutes in electric mixer at low speed or 300 strokes by hand. (You can take a brief time out–just so it comes to 300.) Add unbeaten eggs. Beat 1 minute longer or 150 strokes. Pour into two square pans 8 by 8 by 2 inches which have beeng greased and the bottoms lined with waxed paper. Bake in moderate oven 375° about 25 minutes. Cool.

To trim–make up peppermint frosting and frost layer cake, making a deep heart shape in the top. Sprinkle shredded coconut lightly around heart on top of cake–like a paper doily.

PEPPERMINT FROSTING

Sugar, 3/4 cup
Corn sirup, light, 1/3 cup
Water, 1/3 cup
Cream of tartar, 1/4 teaspoon
Egg whites, 2
Peppermint flavoring

Combine sugar, corn sirup, water and cream of tartar in saucepan; stir over low heat until sugar is dissolved, continue to cook without stirring to 238°–or until sirup forms a soft ball when a small amount is dropped into cold water. Meanwhile beat egg whites until stiff but not dry. Gradually pour hot sirup over egg whites while beating constantly. Add a drop of peppermint flavoring, tint pink with food coloring and continue beating until frosting will hold its shape.

This is a Nestle’s recipe advertisement clipped from a magazine, date unknown. Picture of people on the back suggests 1970’s.

Fudgie Scotch Ring

It’s so easy and so good. Here’s all you need:

1 6-oz. pkg. (1 cup) Nestle’s Semi-Sweet Chocolate Morsels
1 6-oz. pkg. (1 cup) Nestle’s Butterscotch Morsels
1 can Borden Eagle Brand Sweetened Condensed Milk* (not evaporated milk)
1 cup coarsely chopped Diamond Walnuts
1/2 teaspoon vanilla extract
1 cup Diamond Walnut halves

*Magnolia or Dime Brands may be used

1. MELT chocolate & butterscotch morsels with sweetened condensed milk in top of double boiler over hot (not boiling) water. Stir occasionally till morsels melt and mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour till mixture thickens. Line bottom of 9″ pie pan with a 12″ square of foil. Place 3/4 cup walnut halves in bottom of pan, forming 2″ wide flat ring.
2. SPOON chocolate mixture in small mounds on top of walnuts to form ring. Decorate with remaining walnuts.
3. CHILL in refrigerator until firm enough to slice. Cut into 1/2 inch slices.

Makes about 36 slices.

HOT CROSS BUNS

If it’s Eastertime there must be piping hot cross buns–and here’s and easy-does-it way to make them . . .

BY DORIS TISDALE
HOME SERVICE CENTER

To make two dozen buns you’ll need:

Flour, enriched, 3 1/2 cups
Milk, 1/2 cup
Sugar, 4 tablespoons
Salt, 2 teaspoons
Shortening, 4 tablespoons
Cold water, 1/2 cup
Yeast, compressed, 1 cake, or dry granular, 1 package
Egg, 1
Raisins or currants, 1/2 cup
Lemon rind, grated, 2 teaspoons
Nutmeg, 1/2 teaspoon

BAKING TEMPERATURE: 425 degrees (hot oven)

BAKING TIME: 15 to 18 minutes

1. Sift flour, measure. Heat milk to scalding over low heat. Meanwhile measure sugar, salt and shortening into bowl. Pour in hot milk, stir until ingredients dissolve.
2. Add cold water to mixture to cool to lukewarm. Crumble in yeast cake, stir to dissolve. (With granular type add first to the cold water, let stand 5 to 10 minutes.)
3. Blend in 2 cups sifted flour. Add unbeaten egg, beat well with spoon until batter is smooth. Add remaining flour, raisins or currants, lemon rind, nutmeg; mix well.
4. You can store dough in refrigerator three days, shape buns as you need them. Turn into greased bowl; brush with melted shortening or salad oil. Cover tightly.
5. Or you can use at once without chilling. Cut dough into 24 equal parts on lightly floured board, shape into balls. Place evenly in rows in 2 greased 8-inch square pans.
6. Cover with towel, let rise in warm place (80 degrees to 85 degrees) free from draft until doubled (about 1 1/2 hours). With sharp knife cut crosses in tops; let rise 10 minutes; bake.

This recipe is clipped from an old magazine, no date.

Delicious and filling, this old-fashioned chowder is a meal in itself for wintry days–and so easy to make

This is what you’ll need for 4 large servings

Potatoes, 3 medium (about 3 cups)
Carrots, 2 medium (about 1 cup)
Onion, chopped, 3 tablespoons
Salt pork or bacon, diced, 2 tablespoons
Salt, 2 teaspoons
Milk,* 1 quart or 2 cups evaporated with 2 cups water
Cream-style corn, No. 303 can, about 2 cups
Pepper, 1/8 teaspoon

*Or you can use powdered milk like this: In step 3 add 3 1/2 cups water with potatoes. Measure into a small bowl powdered milk needed for 1 quart as specified on label; slowly add 1/2 cup water, mix to a smooth paste. Stir this into chowder in step 4, when potatoes are tender. Cook 3 minutes, stirring constantly; then add corn.

BY

DORIS TISDALE

COMPANION FOOD STAFF

1. Pare the potatoes and carrots. With sharp knife on a board cut them into 3/8-inch cubes and dice the onion fairly fine.
2. Dice salt pork or bacon; put in 3-quart saucepan. Cook slowly till light brown and fat fries out; stir often. Add onion.
3. Cook over medium heat till onion is soft (about 3 minutes); stir often. Add potatoes, carrots, salt, milk. Bring to boil.
4. Reduce heat; boil gently uncovered 20 minutes till potatoes are tender. Stir in corn, pepper; bring just to boil; serve.

WHEN JIM SCHLEMMER, February Cook of the Month, was on the trail of the Cleveland Indians and Woody Hayes’ Buckeyes, he always scouted for recipes to add to his collection.

Jim recommends this delicious dessert as a perfect ending to a heavy meal.

RUM BUBBLE

One and one-half tbsps. unflavored gelatin
Two tbsps. cold water
Six tbsps. boiling water
One cup sugar
One-third cup (or a little more) dark rum
Two tbsps. (plus) bourbon whisky
Two egg whites, beaten stiff
Two cups heavy cream, whipped stiff

• Sprinkle gelatin over cold water; let stand five minutes.
• Add boiling water; stir until dissolved.
• Stir in sugar, rum and bourbon.
• Refrigerate. When mixture begins to thicken, beat until frothy.
• Fold in egg whites.
• Add whipped cream, about two tablespoonfuls at a time, while constantly beating until very light.
• Pour into one and one-half quart ring mold; refrigerate overnight.
• Unmold onto chilled serving platter. Serve as is or if you want to be fancy, top with whipped cream and-or slivered almonds which have been browned in butter–Yields 8-10 servings.

“IF YOU HAVE TO give up drinking, eat,” is Jim’s advice as he recommends this zippy appetizer to start a dinner.

Jellied Bloody Mary

• Start with a 12-ounce can of tomato juice. Pour one-fourth cup into small bowl; add one envelope unflavored gelatin; let it soften.
• In saucepan pour remaining juice; bring to a boil. Add one teaspoon Worcestershire and few (or several) dashes of Tabasco. Stir it, take off the fire and add to gelatin mixture, stirring well. Let cool for few minutes, then add good half cup of Vodka. Mix well. Pour into custard cups or other small molds. Refrigerate overnight. To serve, unmold onto lettuce leaf and garnish with lemon slice.–Yields 6 servings.

THIS IS A MOLDED salad that is definitely in the “he-man” classification.

Molded Corned Beef Salad

6-oz. pkg. lemon gelatin
Two cups boiling water
One cup salad dressing or mayonnaise
Two tbsps. prepared horseradish
Two tbsps. prepared mustard
One-half cup diced celery
One-fourth cup diced green pepper
One-half cup diced onion
Three hard cooked eggs, chopped
12-oz. can corned beef, flaked.

• Dissolve gelatin in boiling water; pour into freezer tray and refrigerate until firm around edges. Blend salad dressing, horseradish and mustard with rotary beater or blender.
• In large bowl, beat gelatin until fluffy. Fold in remaining ingredients; pour into one and one-half quart ring mold.

JIM SCHLEMMER ran across this recipe when he was in Tucson when the Cleveland Indians were warming up at Spring training.

Tuna Fish Chop Suey

One-fourth cup butter
7-oz. can tuna, scalded and drained
One cup finely chopped onions
Two cups finely chopped celery
One tsp. salt
One and one-half cups hot water
One can bean sprouts or one can mixed vegetables, drained
One-16th tsp. pepper

FLAVORING-THICKENING

Two tbsps. cold water
One tbsp. La Choy sauce
Two tbsps. cornstarch
One tbsp. sugar

• Saute onions in butter, without browning, about two minutes. Add salt, pepper, celery and water; cover; cook five minutes.
• Add tuna, in small pieces, and drained sprouts or vegetables. Heat thoroughly. Combine and add the flavoring ingredients. Stir lightly; cook one minute. Serve over chow mein noodles or rice.–Yields 4-6 servings.