Orange-Cranberry Sauce

a new twist on the traditional favorite.

Boil 2 cups sugar and 1 1/2 cups water in large saucepan 5 minutes; add 4 cups (1 pound) washed fresh cranberries; simmer about 5 minutes, or until skins pop open. Remove from heat; stir in 1 cup orange sections with juice (about 2 oranges); cool, then chill. Makes about 4 cups sauce.

Country Captain

3 lb. frying chicken, cut into serving pieces

Salt

Flour

2 T butter

1 onion, sliced

1 large red sweet pepper, chopped

1 clove garlic, minced

1 No. 2 can tomatoes, mashed

1 t salt

1 t white pepper

1 1/2 t curry powder

1 t chopped parsley

1/4 t oregano

1/4 lb blanched almonds (some sliced and some whole, roasted to golden brown)

1/4 c currants

1 c mushroom soup

1 c cooked rice

6 slices of bacon

Dip chicken into salt and flour mixture and fry until gold brown (10-15 minutes). Remove from skillet. Add butter to fat left in skillet and saute onion. Make sauce of all remaining ingredients, except rice and bacon. Add to sauteed onion and cook 15 minutes until well blended.

Place fried chicken in greased casserole, add cooked rice and pour sauce over it. Cook for 30 to 45 minutes in 350-degree oven. Top with 6 slices crisp bacon. This will serve six. To complete the meal add a tossed salad and light desert.

Chicken Chop Suey

Makes 4 large servings

2 tablespoons butter or margarine

2 medium-size onions, sliced and separated into rings

1 small green pepper, seeded and cut in thin strips

4 large stalks celery, sliced crosswise into 1/2-inch pieces

2 chicken-bouillon cubes

1 1/2 cups hot water

2 tablespoons cornstarch

1 tablespoon sugar

1 teaspoon dry mustard

3 tablespoons soy sauce

1 can (1 pound, 3 ounces) bean sprouts, well drained

1 jar (1 pound) mixed Chinese vegetables, well drained

1 can (about 6 ounces) boned chicken, cut in bite-size pieces

4 cups hot boiled rice

1. Melt butter or margarine in kettle; add onion rings, pepper strips, and celery pieces; saute 5 minutes, or just until vegetables are wilted.

2. Dissolve bouillon cubes in hot water; pour over wilted vegetables; cover.

3. Simmer 10 minutes, or until vegetables are crisply tender.

4 Blend cornstarch, sugar, mustard, and soy sauce in a cup until smooth; slowly add to mixture in kettle, stirring constantly.

5. Add bean sprouts, Chinese vegetables, and chicken; mix ingredients lightly.

6. Cook, covered, over low heat about 5 minutes, or just until Chop Suey is pipping hot. Serve on platter in ring of hot rice.

Brunswick Stew

Have a 5-pound chicken (handwritten note states "or squirrel") cut up as for frying. Wash and dry well. Sprinkle with salt and pepper. Flour lightly with 1/4 cup flour. Saute in 1/4 cup shortening or salad oil until browned. Place 3 quarts water in a large kettle. Add 2 tablespoons salt, a few celery leaves, a few sprigs parsley and 1 small onion, quartered. Place chicken in water. Cover. Bring to a simmer and cook slowly for about one- 1/2 hours, or until chicken is tender. You may remove the meat from the bones, if you desire. Skim off fat.

Meanwhile, cut frozen, canned or fresh okra into 1/2" pieces to measure 2 cups. Peel and dice 4 medium potatoes (about 1 quart). Peel and quarter 4 medium tomatoes. When chicken is tender, add the okra, 2 cups fresh, frozen or drained canned Lima beans, the tomatoes and 2 medium onions, sliced thin. Cook slowly, uncovered, for another one or one and 1/2 hours. Then add the diced potatoes and 4 cups fresh, frozen or drained canned corn; cook slowly another hour. Stir occasionally. Season with 1 tablespoon salt, 1 teaspoon sugar and 1/4 teaspoon pepper. If broth is not thickened, make a roux of 1/4 cup flour and some chicken broth. Add to stew. Makes 6 to 8 servings.

Potatoes Stuffed with Tuna

For a main dish with a different flavor this Lenten season, try this potato-fish combination.

Six to 8 medium potatoes, 2 tablespoons butter, 1/4 cup light cream, 1 teaspoon grated onion, few grains cayenne, 1 teaspoon salt, 3 tablespoons finely minced pimiento, 1 cup tuna, 2 tablespoons grated cheese.

Clean potatoes and bake at 400 degrees F. about 45 to 60 minutes, or until potatoes are done. Scoop out insides of potatoes and mash, adding butter, cream, onion, seasonings, and pimiento. Stir in tuna meat and stuff mixture back into potato shells. Sprinkle with grated cheese and arrange on pie plate. Bake at 400 degrees F. for about 10 minutes.

Submarine Sandwich

Here is the recipe that won the contest for Barbara:

1 pound of ground beef; 1-3 cup of grated Parmesan cheese; 1/4 cup of finely chopped onion; 1 six ounce can of tomato paste; 2 teaspoon of salt; 1/4 cup of chopped ripe olives; 1/2 teaspoon of oregano; 1/8 teaspoon of ground pepper; 1 loaf French or Vienna style bread, unsliced (or use brown-and-serve French rolls for individual sandwiches); 3 tomatoes cut into 10 slices and 5 slices of sharp Cheddar cheese.

Thoroughly combine all ingredients except tomatoes, cheddar cheese and bread; cut bread lengthwise in half; divide meat mixture in half; arrange meat mixture on both halves of the bread; broil the loaves 5 inches from heat for 10 to 12 minutes.

Remove from oven and top with tomato and cheese slices; broil an additional 2 to 2 minutes or until cheese begins to melt. Garnish and serve.

The recipe provides for 6 servings.

Bun-steads

handwritten note: Good w/french onions & tomatoes

The filling is a tuna and cheese mixture; you heat the filled buns in the box they came in -

1/4 pound American cheese (1 cup cubed)

3 hard-cooked eggs, chopped

1 7-ounce can tuna, flaked

2 tablespoons chopped green pepper

2 tablespoons chopped onion

2 tablespoons chopped stuffed olives

2 tablespoons chopped sweet pickle

1/2 cup mayonnaise or salad dressing

6 Coney buns

Combine ingredients except buns. Mix lightly. Split buns and fill. Place buns in which they were packed or wrap in aluminum foil. Place in a slow oven (250F) about 30 minutes, until filling is heated and cheese melts. Serve hot. Fills 6 large buns generously. - Mrs. Arthur Palazzari, Keewatin, Minnesota.

Tongue in Wine Sauce

(Honorable Mention)

2 large calves tongues, cooked and sliced

2 T butter

1 large onion, minced

2 T flour

1 egg yolk, well beaten

Pinch of mace

Dash of white pepper

1/3 c sauterne

2 T capers

1 1/2 c tongue stock

Melt butter in saucepan. Saute onion and add flour, stock, mace, pepper, egg yolk and cayenne. Let simmer until thickened. Lay tongue slices in this mixture and simmer over a very slow fire for 15 minutes.

Do not let tongue slices get too soft. Pour sauces through a sieve and lay tongue in sauce on heated platter. Add capers just before serving

How to stuff and roast your Turkey

(An 8- to 12-pound bird will serve 8 generously)

Buy a chilled fresh or frozen oven-ready bird (it's drawn, cleaned, and ready to stuff, with the cleaned giblets and neck neatly wrapped and tucked in the body cavity). If your turkey is frozen, follow directions on package for thawing. Or:

* Keep bird in its original wrapper in your refrigerator, allowing 2 to 4 days to thaw. Or:

* Place bird, wrapped as you bought it, under running cold water for at least 2 hours, depending on size.

Rinse turkey inside and out with cool water; drain; pat dry.

To Stuff and Truss bird: Sprinkle inside with salt; lightly stuff breast cavity with BUTTER-CRUMB herb stuffing or your own favorite. Smooth neck skin over stuffing and skewer to back of bird. Twist wing tips until they rest flat against skewered neck skin. Next stuff body cavity; lace opening with poultry pins or wooden picks and clean white string. Tie legs together and fasten to tailpiece. Or, if turkey is "tucked" type, tuck legs into original position under bridge of skin.

Place stuffed turkey in roasting pan; rub skin with softened butter, margarine, or shortening; cover completely with double-thick cheesecloth moistened with melted fat. Do not cover pan or add any water.

Roast in slow oven (325F) 4 to 5 hours (that's about 30 minutes for each pound), or until meaty part of drumstick feels soft, or till leg moves up and down easily at its body joint. During roasting, baste turkey often with pan drippings or more melted fat to keep skin and cheesecloth moist.

Giblet Gravy & Butter Crumb Herb Stuffing

Makes about 4 cups of gravy

Simmer giblets (except liver) and neck with 1 chopped onion, handful of celery tops, 1 teaspoon salt, and 1/2 teaspoon peppercorns in 4 cups water about 2 hours, or until tender. Add liver during last 20 minutes' cooking. Strain stock; measure; add water, if needed, to make 4 cups. Chop giblets and neck meat; add to stock; chill. (It's good to get this much done a day ahead.) When turkey is cooked, remove from roasting pan; pour fat into measuring cup, leaving brown drippings in pan. Return 1/2 cup fat to pan; blend in 1/2 cup flour; gradually stir in stock and giblets. Cook, stirring constantly, until gravy thickens and boils 1 minute. Season to taste and darken gravy with a little gravy coloring, if you wish.

Butter-Crumb Herb Stuffing

Makes about 12 cups

(Enough for a 12-pound turkey)

Dice enough slightly dry bread to make 18 cups (you'll need about 2 loaves); season with 1 large chopped onion, 1/4 cup chopped parsley or parsley flakes, 2 tablespoons poultry seasoning. 2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle with 1 cup (2 sticks) melted butter or margarine and 1/2 cup water; toss lightly with 2 forks to mix well. Stuff your turkey just before roasting time.

Stuffed Apples

Preparation time: 15 min.

Baking time: 45 min.

4 large Rome Beauty apples

1 cup (6 oz) leftover baked ham or luncheon meat, diced

2 tbs. butter

1/4 cup raisins

1/4 cup chopped pecans

2 tbs. brown sugar

* Scoop out and chop centers of apples. Mix 1 cup of chopped apples with remaining ingredients. Fill apple cavities with stuffing and bake at 350F. for 45 min. Baste occasionally with glaze.

Glaze

4 tbs. water

4 tbs. brown sugar

2 tbs. vinegar

1 tsp. dry mustard

*Bring all ingredients to a boil in saucepan. Spoon over stuffed apples.

Serves 4 450 cal. per serving Source of Vitamins A, B, C

Smoked Ham Butt and Split-Pea Soup

Makes 6 Servings: Woman's Day Kitchen

1 smoked boneless butt (about 2 1/2 pounds)

1 pound green or yellow split peas, washed

2 quarts water

1 large onion, chopped

3 stalks celery, chopped

1 carrot, chopped

1 bay leaf

6 whole black peppers

Salt

Pepper

Croutons

Put all ingredients, except last 3, in large kettle. Bring to boil. Cover; simmer 2 1/2 to 3 hours, or until meat is tender and peas mushy. Season to taste with salt and pepper. Remove meat; cut half into bite-size pieces. (Reserve remainder to serve cold at a later meal.) Put meat into soup bowls, fill with soup, and sprinkle with croutons. To complete the meal, add a green salad and cake or pie a la mode.

Shish-kebab (Thread your own)

Makes 4 Servings - Woman's Day Kitchen

2 pounds shoulder lamb chops, 1- 1/2 inches thick

8 small onions, peeled

2 medium green peppers, cut in eights

4 tomatoes, quartered

1/2 cup cooking oil

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon crumbled marjoram leaves

2 teaspoons lemon juice

Remove bones, and cut lamb into cubes. Put meat and vegetables in bowl. Mix remaining ingredients, and pour over contents of bowl. Store in refrigerator at least 1 hour or until ready to cook. Have ready some long metal skewers or firm, slender green sticks. Push lamb and vegetables onto skewers or sticks, alternating meat with vegetables. Hold skewers over hot coals, turning to brown all sides (take care not to burn sticks). Shish-kebab should be done in 10 to 15 minutes.

Stuffed Cabbage Leaves

Here are Slovak recipes for stuffed cabbage leaves and stuffed green peppers, so popular for wedding dinners, and prepared from Mrs. Beres' and Mrs. Bacho's recipes.

Stuffed Cabbage Leaves

1 large hd cabbage

1 small can sauerkraut

1 small can tomato juice

1 lb lean pork, ground

1/4 c rice, cooked in boiling water for 2 minutes, drained

1 egg

Salt and Pepper to taste

1 small onion, chopped fine

Combine ground meat, rice, egg and seasonings. Core cabbage and parboil - about 20 minutes in a covered kettle. Separate leaves when cool. Stuff with meat mixture and roll up.

Tuck in sides of leaves. In kettle place a layer of sauerkraut, then a layer of cabbage rolls.

Then pour tomato juice over and season with salt and pepper to taste.

When all is used, cover to the top of the kettle with boiling water and cook over medium heat for about 2 hours.

Sauerkraut may be washed in cold water before using if too sour in taste.

Stuffed Green Peppers

8 medium green peppers

1/2 lb ground beef

1/2 ground pork

1/4 c. rice

1 onion, chopped fine

1 egg

salt and pepper to taste

1 can condensed tomato soup

1/2 pt sour cream

4 T flour

Clean peppers and let stand for about 5 minutes in boiling water. Brown onion in butter.

Mix meat with onion, rice, egg, salt and pepper. Wash rice in hot water before using. Stuff into peppers and place in kettle.

Pour tomato soup over peppers. Add 1 tablespoon or more of salt and some ground black pepper.

Fill the kettle with water until peppers are covered with liquid. Simmer slowly for 1 hour. Remove peppers to another pan temp orarily.

Mix flour with part of the sour cream. Add to the tomatoes in which the peppers have cooked. Stir well and bring to boil. Add the rest of the sour cream and the stuffed peppers. Be sure to blend the sour cream well before adding the stuffed peppers.

Then cook very slowly for half an hour.

Okra gumbo

Buy 2 pounds of either stewing beef or veal cut into 1" cubes. Put in a heavy kettle or Dutch oven along with 2 cups water, 2 cups chopped onion, 3/4 cup chopped green pepper, 3/4 cup chopped celery, 2 cloves garlic, crushed. Season with 1 1/2 teaspoons salt, 1 1/2 teaspoons gumbo file', 1 teaspoon sugar, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1/8 teaspoon pepper and a dash of crushed red-pepper flakes. Gumbo file' is innate to gumbo as far as Southern cooks are concerned, but it is not generally available in the North. It may be omitted, in which case add a little more red pepper and herbs. Simmer, covered, for 1 hour. Separate the meat from the broth and set aside. Make a brown roux with 1/4 cup flour and 1/4 cup bacon drippings. Add the broth, 4 fresh tomatoes, peeled and quartered, and 1 cup tomato sauce. Cover and cook until the sauce is well blended. Then add the meat, cover again, and simmer gently about 45 minutes longer. Stir occasionally to prevent sticking. Wash and trim 1 1/2 pounds of fresh okra. Then cut into 1/2 inch pieces - there will be about 3 cups. (You can use two 10-ounce packages of frozen okra.) Add to the gumbo and cook another 20-30 minutes, or until the okra is tender. Serve with rice. Makes 6 servings.

***Handwritten note at the bottom of the card***
"Possibly buffet w/simple hors d'oerves, gumbo, salad, F. Bread, relishes and light dessert.

Black Bottom Pie (For Judy Meyers!)

(Judy I think this is the equivalent of a whoppie pie! Read recipe thoroughly and check the bottom part if you want to make it rum flavored)

10-inch baked pastry shell

3 c. milk

3/4 c. sugar

1/4 c. flour

4 eggs, separated

1 envelope unflavored gelatin

1/4 c. cold water

1 square (1 oz.) unsweetened chocolate, cut up

1 tsp. vanilla extract

1/2 c. heavy cream, whipped

1 square (1 oz.) chocolate, grated

• Scald milk. Mix 3/4 c. sugar and flour thoroughly; stir into milk.
• Beat egg yolks until lemon colored; gradually add milk mixture, stirring constantly. Cook over low heat, stirring until mixture thickens.
• Soften gelatin in cold water; add to mixture; stir until gelatin dissolves.
• Divide mixture into two parts. To one, add the cut-up-square of chocolate. Stir until melted; add 1 tsp. vanilla. Cool. Turn into baked pastry shell.
• Beat egg whites, adding 1/4 c. sugar while beating, until mixture holds peaks. Add second tsp. vanilla.
• Fold egg whites into remaining cooled mixture; spread over chocolate filling. Chill 4 to 6 hours. Just before serving spread top of pie with whipped cream; sprinkle with grated chocolate.

For crust: fourteen crisp ginger cookies or vanilla wafers, five tablespoons melted butter. Line a nine-inch pie pan, sides and bottom flat and firm. Bake 10 minutes in 300 degrees F. oven.

Basic filling: one and three-fourths cups milk, one-half cup sugar, one tablespoon cornstarch, one tablespoon gelatin, four egg yolks, pinch of salt.

Chocolate layer: two squares melted chocolate, one teaspoon vanilla.

For rum-flavored layer: four egg whites, one-eighth teaspoon tartar, one half cup sugar, one tablespoon rum.

For topping: two tablespoons confectioner's sugar, one cup whipping cream, grated chocolate.

Soak gelatin in cold water. Scald milk, add one-half cup sugar mixed with cornstarch and salt. Then add beaten egg yolks. Cook in double boiler stirring constantly until custard thickens and coats the spoon. Stir in gelatin and divide custard in half. To one-half the custard add melted chocolate and vanilla. Pour into crust.

Let other half cool. Beat egg whites and cream of tartar, adding sugar slowly. Blend with cooled custard and add rum. Spread over chocolate layer and chill in the ice box thoroughly. Serve with whipped cream, sprinkle grated chocolate on top.

Roast Capon with corn-bread stuffing

Mix 2 cups unsweetened corn-bread crumbs with 1/2 cup diced celery, 1/4 cup melted butter or margarine, 2 tablespoons chopped onion, 1/4 teaspoon salt, 1/2 teaspoon poultry seasoning and a dash of pepper. (We don't add sugar to corn bread in the South, so if sugar is included in your pet recipe, omit it for this stuffing. Sweetened corn-bread crumbs just wouldn't make a good stuffing.) Beat 1 egg slightly and add to the crumbs, mixing lightly with a fork. Add 1/2 cup coarsely chopped well-drained oysters. Rub the cavity of a 4-5 pound capon with salt and pepper. Stuff and truss. Roast, uncovered, in a moderate oven, 350 F., for 1 1/4 hours, or until the bird is tender. Makes 6 servings. We don't serve gravy, but it is easily made from the drippings.

Pork Sauerbraten

4-5 lb. fresh shoulder pork butt, boned and tied

2 cups vinegar

2 cups water

1 med. onion, sliced

1 lemon, sliced

10 cloves

4 bay leaves

6 peppercorns

2 tbs. salt

2 tbs. sugar

1/4 cup flour

3 tbs. shortening

Place pork in a large bowl. Combine all ingredients except flour and shortening. Pour over pork, cover and refrigerate about 24 hrs. Remove pork from liquid, flour and brown in hot shortening in heavy saucepan. Add 2 cups of the liquid used to marinate pork and simmer 2 1/2 hours or until tender. Gravy may be made from the liquid.

Serves 12-15 455 cal. per serving Source of Vitamins B, C

Originated in The American HOME Kitchens

Eddith's Mustard Sauce

Served with Pantry Ham Loaf
2 eggs
2 tablespoons flour
1 tablespoon dry mustard
1 cup brown sugar
1 cup vinegar
1 cup consomme
Combine ingredients and cook in double boiler over hot water until thick. Yield: 1 1/4 cups sauce.

Pantry Ham Loaf

2 pounds finely ground ham, butt end
1 pound finely ground fresh pork
2 cups bread crumbs
3/4 cup milk
2 eggs
3/4 teaspoon salt
1 1/2 teaspoons sugar
1 cup canned tomatoes

Mix ham and pork with bread crumbs; add milk and eggs, mixing well. Mold into loaf form and place in baking pan. Add salt and sugar to tomatoes and cook 10 minutes. Pour half of tomatoes over loaf. Save remainder to use for basting during baking. Bake uncovered in a moderate oven (350F) for 30-minutes. Cover and bake one hour longer. Serve with hot mustard sauce. Yield 8 portions.

Mint Gravy

(for Lamb Loaf)
To one cup leftover lamb gravy, add 2 tsp. white vinegar, 1 tsp. sugar. Heat to boiling and add 2 tsp. chopped fresh mint.

Lamb Loaf

3 cups cooked ground lamb
1 cups grated raw potatoes
1 small onion, chopped
1 cup fine dry bread crumbs
1 egg
1 tsp. salt
1/8 tsp. pepper
1 tsp. oregano
*Mix all ingredients until well blended. Pack in a greased loaf pan and bake for 45 minutes in 375F degree oven. Turn out on platter and serve with mint gravy.
Serves 6-8

Italian Spaghetti

Cooked in your pressure pan, it takes only 20 minutes ---
1 cup sliced onions
1 glove garlic, minced
1 pound ground beef
2 tablespoons olive oil or salad oil
1 cup diced celery
3/4 cup chopped green pepper
1/2 cup sliced stuffed olives
1 3-ounce can sliced broiled mushrooms and broth
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons salt
1/4 teaspoon pepper

Combine onions, garlic, ground beef, and salad oil in pressure saucepan. Add remaining ingredients; stir. Heat to 15 pounds pressure. Cook 20 minutes. Reduce pressure under cold water. Serve over cooked spaghetti. Serves 6 to 8.
Mrs. S. Benton Davis, Lebanon, Pennsylvania.

Herb Chicken

You use a savory sauce for marinating and basting

Two 1 1/2 to 2 1/2 - pound ready to cook chickens, split in half
****************
2/3 cup salad oil
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon seasoned salt
1/2 teaspoon marjoram
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon tarragon

Place chicken in shallow pan. Mix remaining ingredients; pour over chicken and let stand 2 hours turning occasionally. Drain off sauce and reserve. Place chicken skin side down on broiler pan (not rack). Broil 4 inches from heat about 30 minutes, turning and basting every 10 minutes with the sauce. (For 2 1/2-pound chicken broil 7 to 9 inches from heat about 1 hour.) Chicken's done when thick part of drumstick can be cut easily with no pink showing. Makes 4 Servings.
********************
There is a handwritten note at the end of the recipe "Serve w/Garlic broiled Tomatoes"

Hopped-Up Chicken

Note: I made this tonight 12.06.09 with Chardonnay as the white wine and it was very tasty and juicy. It was surprisingly flavorful! TJ

Remove skin from 4 chicken breasts and 4 thighs. (You may use the thawed, frozen kind.) Skinning the chicken permits the seasonings to get to the meat more thoroughly. Mix together 1 tablespoon salt 1/4 teaspoon pepper, 1 teaspoon each of the following herbs: rosemary, marjoram and oregano. Sprinkle over the pieces of chicken. Saute the chicken in a little butter until golden brown. Add 1/4 cup lemon juice, 2/3 cup canned chicken broth or, if you prefer, white wine. Cover and simmer until tender. Makes 6 servings. Serve hot or cold.

Sizzling-Hot Sauce

Mix together 2/3 cup catchup and 1 can anchovy fillets, chopped. Use the oil and all. Season with 1/8 teaspoon cayenne, 1/4 teaspoon celery salt and 1/4 teaspoon garlic powder. Stir until all is blended. Chill and serve with cooked shrimp, raw-vegetable sticks or hot sausages.

Hurry-Up Pizza

(Fourth Prize Winner)
4 english muffins
Mozzarella cheese
1 can pizza sauce
Oregano
Olive oil
Pepperoni or hard salami
Olives
Mushrooms or anchovies
Parmesan cheese

Split muffins and toast on both sides. Then brush with olive oil. Put remaining ingredients on each muffin in the following order: 1 to 2 teaspoons of pizza sauce, then 1/4- inch strips of mozzarella cheese, followed by same amount of pizza sauce as before.
Sprinkle on oregano and add strips of pepperoni. Add sliced olives, mushrooms or anchovies or all three if desired. Top with Parmesan cheese. Broil until cheese strips begin to melt.

Jewish Chopped Liver

(Honorable Mention)
1 c chicken livers
1 c calves liver
2 eggs, hard cooked
1 onion, medium sized (raw if desired)

Saute chicken and calves liver in 3 tablespoons of chicken fat. Add the onion sliced and cook slowly until onion is a golden brown, and the livers cooked.
Put through a meat grinder, and add the very finely chopped eggs. If raw onion is desired grind with the liver and do not saute.
Add salt and pepper to taste and enough chicken fat to make a smooth paste.
Using a melon ball cutter make mounds on small snack crackers and garnish with stuffed olives, or sprinkle with a little paprika for color.

Tasty Cookies

3 tablespoons butter
1/2 cup granulated sugar
1 whole egg
1 tablespoon whole milk
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla

Cream butter and sugar - add egg, and cream - Add milk and mix thoroughly - add baking powder and salt to flour and sift ingredients twice - Add dry ingredients to creamed ingredients and mix thoroughly - chill thoroughly, until dough cuts cleanly - Roll out on board, thin - and cut with cookie cutter. Garnish with walnut halves. Bake 15 to 20 minutes in a moderately hot oven (350 F.)

Fried Applesauce Pie

Pie topped with ice cream, who doesn't smack his lips with pleasure over this long-to-be remembered delicacy.

This regional dish from the Old South takes much less time to cook than a regular apple pie, and serves from eight to 10 people.
*****
Mix 2 cups sifted flour with 3 teaspoons baking powder and 1 teaspoon salt, and sift together. Cut in 1/4 cup shortening.

Light Touch
Add approximately 1/3 to 1/2 cup of milk gradually to make a soft dough. Put on lightly floured board and knead with a light touch. Roll very thin.
*****
Using a saucer as a pattern, cut 8 to 10 circles with a sharp knife. Using 1 1/2 cups thick sieved apple sauce in all, place on one side of each circle 3 tablespoons of the apple sauce.
*****
Fold in half, moisten and seal the edges with a fork. Fry in 1 1/2 inches of hot fat in heavy frying pan.
******
When brown on one side, turn and brown on the other. Have ready a flat pan, the bottom covered with 1 cup of sugar mixed with 3 teaspoons of ground cinnamon.
******
Lift the pie from fat, drain then dip into the sugar. Turn, giving both sides a good sugar coating. Serve while hot with ice cream or plain cream.
**************
Fat Economy
If you want to be economical when you are deep-fat frying, see that the fat isn't overheated until it smokes, and that the leftover fat is strained, refrigerated, and reused within a week or so.

Cinnamon Nut Crisps

$7500 Senior 2nd Prize winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Mrs. Joseph Terrill, Burlingame, Kansas

Bake at 375F. for 15 to 18 minutes,
Makes about 2 dozen roll
Soften....1 cake compressed yeast (or 1 package active dry yeast) in 1/2 cup lukewarm water.
Combine... 2 eggs, well beaten
1 cup lukewarm cream
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon French's Vanilla and the softened yeast in a large bowl.
Add...4 1/2 to 5 cups sifted Pilllsbury's Besst Enriched Flour gradually, blending thoroughly after each addition to make a stiff dough.
Knead......on well-floured board for 2 to 3 minutes until smooth. Place in greased bowl and cover tightly.
Let rise.........in warm place (85 to 90 F.) until doubled in bulk, about 1 1/2 hours.
Roll out........ to a 26x20-inch rectangle, about 1/4 inch thick. Brush with 2 tablespoons melted butter.
Combine... 1 cup firmly packed brown sugar and 1 teaspoon French's Cinnamon. Sprinkle half of mxture over dough.
Fold........long sides to center; press down firmly. Fold in half lenghtwise, making four layers. Press firmly to seal.
Roll out.....again to a 26x12 inch rectangle. Brush with 2 tablespoons additional melted butter.
Combine....3/4 cup blanched almonds or other nuts, finely chopped, 1/3 cup raisins, chopped, and remaining brown sugar-cinnamon mixture. Sprinkle over dough.
Roll..........as for jelly roll, starting with 26-inch edge. Cut into 1-inch slices. Dip one cut side of each rolll in flour and place floured-side up on board which has been sprinkled with sugar. Roll out to 1/4-inch thickness. Place on well-greased baking sheets, sugared-side up.
Let rise.....in warm place for 15 minutes*
Bake..........in moderate oven (375 F) 15 to 18 minutes until golden brown.

*While first pans of rolls are baking, place extra rolls on waxed paper, sugared-side up, to let rise. Transfer to baking sheet to bake. If necessary, rolls may rise longer than 15 minutes.

Kornettes

1 quart boiling sweet milk
1 pound white corn meal
1/2 cup butter
1 tablespoon sugar
1 teaspoon salt

Slowly pour boiling milk over corn meal, stirring well to make thick batter. Stir in butter, sugar and salt. Let stand five minutes. Fill into pastry bag and drop to greased baking sheet in small cakes about size of silver dollar; chill five hours. Bake in a hot oven (9375F.) about 20 minutes. Yield: 6 portions.

Skillet Corn Bread

2/3 cup white, water-ground corn meal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons melted fat

Put meal in a bowl. Do not sift. Add baking powder and salt; mix. Then fold in milk beaten with egg. Last of all, add 2 tablespoons melted fat-bacon drippings, chicken fat, vegetable shortening, or lard. Put 2 more tablespoons fat in a skillet with an ovenproof handle (I use an 8-inch one), and set in a hot oven, 425F., for 10 minutes. Pour the well-mixed batter into the hot skillet, and return to the oven until the mixture browns-20- to 25 minutes. It should be crunchy on the outside, moist (but done) on the inside. Cut into 6 pie shaped wedges, serve at once. Butter at the table. If desired, split any leftover pieces; butter the cut side, and brown under a flame or grill for breakfast next day. Serve with honey or molasses. This pinch-hits nicely for corn cakes.

Variation:
This corn bread can be made with buttermilk or sour milk - a favorite in many Southern homes. Omit the sweet milk, and substitute an equal amount of buttermilk. Then decrease the baking powder to 1 teaspoon plus 1/4 teaspoon soda.

Pumpkin Pie with Molasses Creme and Toasted Almonds

For the pie filling, sieve one and a half cups of pumpkin. Add one cup of brown sugar, four eggs, one cup of heavy cream and one cup of milk scalded together, one-half teaspoon salt, and cinnamon and ginger to taste.

For the Top> Whip one-half pint of heavy cream until stiff. Pour one-quarter cup of light molasses in a fine stream over the cream, folding it in carefully as it is added. Add a pinch of ginger, and it is really elegant with the pumpkin pie -- especially with toasted almonds on top!

Country Club Pumpkin Pie

(Filling for 2 Medium Pies
No. 2 1/2 can Country Club Pumpkin
1 1/2 cups light brown sugar
4 eggs, well beaten
3 tablespoons butter, melted
2 tablespoons dark cooking molasses
1 tablespoon Sudan Pumpkin Pie Spice
1 1/4 teaspoons Country Club Salt
1 1/2 cups rich milk or Country Club Evaporated Milk, diluted
Unbaked pastry made with Country Club Pastry Flour

Line pie tins or pie plates with unbaked pastry. Combine pumpkin, sugar and the remaining ingredients, in the order given. (If desired, use 2 teaspoons Sudan Cinnamon, 3/4 teaspoon Sudan Ginger and 1/2 teaspoon Sudan Nutmeg in place of mixed pie spice). Bake in a hot oven (450F.) for ten minutes. Reduce heat quickly (leave oven door slightly ajar) to 325-350 F. and continue baking for 30 minutes or until filling is firm and has a glossy, golden brown top.

Cherry Pie Recipe

1 No. 2 can Telephone Pitted Red Cherries
2 Tablespoons Flour
1 1/4 cups sugar

Line a pie tin with pastry. Drain the cherries, cover with sugar and let stand 15 to 20 minutes. Add flour to the Cherry juice and cook until somewhat thickened. Cool. Fill crust with cherries and pour the cold cherry juice over them.
Add extra sugar if needed. Adjust top crust and bake in moderate oven 40 to 50 minutes (350F). T he addition of one teaspoon lemon juice will bring out the cherry flavor. Serves 4 to 6.

Sweet Potato Pie

Though pumpkin pie has its ardent admirers in the South, it does perhaps play second to the first of sweet potato pie, than which there is hardly anything better. Here is a fine recipe.

3 large cooked sweet potatoes
2 eggs, separated
1/3 cup brown sugar
1/2 teaspoon vanilla
1/4 ground cinnamon
1/2 teaspoon salt
2 tablespoons melted butter
6 tablespoons granulated sugar
1 9-inch unbaked pastry shell

Peel potatoes and mash until soft and creamy. Add egg yolks, sugar, vanilla, cinnamon, salt and melted butter. Mix well and spread about an inch deep in pastry. Bake in a hot oven (425 degrees F.) 25 minutes or until crust in brown.
Making a meringue of egg whites and granulated sugar; spread over top of pie and bake in a very slow oven. (300 degrees F.) until the meringue is brown. This should be served hot.

Peppermint Pie with Chocolate Shell

Pretty party fare. The "crust" is like Candy!-
1 package strawberry-flavored gelatin
1 cup hot water
2 cups heavy cream, whipped
1 cup crushed peppermint-stick candy
***
1 9-inch Chocolate Shell

Dissolve gelatin in hot water; chill till partially set. Fold whipped cream and 1/2 cup of the candy into gelatin mixture. Spoon into Chocolate Shell. Chill till set, about 4 hours. Just before serving, sprinkle top with remaining candy.
Chocolate Shell:
Line a 9-inch pie plate with a 12-inch square of aluminum foil, pressing over bottom, sides, and rim. Remove foil and place on ungreased baking sheet. Put one 6-ounce package (1 cup) semisweet chocolate pieces and 2 tablespoons shortening in the foil pan and heat in moderate oven (350F) about 5 minutes. Remove from oven and replace foil in pie plate. Gently blend chocolate and shortening; spread over bottom of foil. Chill 8 to 10 minutes, or until chocolate is of spreading consistency. With back of spoon, swirl chocolate evenly over sides, forming a scalloped edge around rim. Chill about 1/2 hour. Remove from plate and carefully tear off foil. Return shell to pie plate; keep chilled.

Creamy Banana Pie

Makes one 9-inch pie

Vanilla wafers
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1/4 cup lemon juice
3 medium bananas
1/2 cup heavy cream
1 tablespoon sugar

Cut enough vanilla wafers in half to make 12 unbroken halves. Crush any broken ones and enough more wafers to make 3/4 cup crumbs. Sprinkle crumbs on bottom of buttered 9-inch pie pan. Arrange halves, cut side down, around edge. Mix milk, salt, and lemon juice. Dice 2 bananas into mixture; stir enough to coat bananas. Pour into pie pan. Chill. Just before serving, whip cream, add sugar, and pile lightly around edge of pie. Garnish with remaining banana, sliced.