Favorite recipes of Alexandria Ward

Cook sausage and diced onion slowly until most of sausage fat has melted. Mash mixture with potato masher so sausage will be broken into tiny pieces. Drain off almost all of the fat. Mix corn bread crumbs and white bread with sage. Chop celery into as small pieces as possible. (Use nut chopper.) Add sausage and onion mixture and pecans. Do not chop pecans. Mix thoroughly and stuff turkey or chicken, packing lightly. Do not add fluid of any kind. This will stuff 10 or 11 lb. turkey filling body cavity and neck cavity. Turkey should be cooked at 300° in aluminum foil. 25 minutes for each pound until done. Remove foil, baste turkey with butter and brown. Remove from oven. Place cover on roaster if bird is allowed to stand any time to await guests. Mary D. Nelson DEVILED EGGS 8 eggs, hard cooked 1/2 teaspoon salt 8 heaping teaspoons mayonnaise 1 small clove garlic 1 1/2 teaspoons mustard Pepper to taste — Cut eggs into halves lengthwise and remove yolks. Mix mayonnaise, mustard, salt and crushed garlic together. Mash yolks or force through a sieve and add to mayonnaise, etc. Put on ice and let stand for a few hours or overnight, then pile yolk mixture in the halves of egg white; sprinkle with paprika. Harriette B. Thorne PEA SOUP Using Canned Welfare Peas 1 can peas with juice (blended in 2 spring onions “Blender or Osterizer”) 1 can Vienna Sausage 1 can evaporated milk (tall can) Salt and pepper to taste Saute spring onions in a little butter. Pour in blended peas. Pour in undiluted evaporated milk. Heat (do not boil). Cut up one can of Vienna Sausage and add to hot soup. Season to taste. With a salad and dessert this is almost a meal in itself. Helen Gagon - 47 - PASTRY 2 cups flour 1/3 cup vegetable 1/2 teaspoon salt shortening 1/3 cup butter 1/3 cup ice water Mix salt and flour. Work in butter and shortening with blender or knives until. shortening is evenly mixed in bits no larger than peas. Stir with fork and moisten dough with water. Pat gently into ball. Wrap in waxed paper and chill. Elizabeth Savage FOOL PROOF PIE CRUST 3 cups flour 1/2 teaspoon salt 1 cup lard or butter ; 1 egg yolk 1 teaspoon baking powder 1/2 cup milk Cut flour into shortening, add salt, add slightly beaten egg yolk, milk and baking powder. Handle as little as possible. Cook in hot oven for few minutes. Makes 3 shells. For covered pie follow directions for pie recipe concerned. Carol Stout PUMPKIN PIE 1 1/2 cups pumpkin . 1 1/2 teaspoons ginger 1 cup sugar 1/2 teaspoon salt 1 tablespoon molasses 2 eggs 1 1/2 teaspoons cinnamon 1 cup evaporated milk 1 1/2 teaspoons nutmeg 7 Mix in order given and bake in 1 crust in 450° oven for 10 minutes. Then reduce heat to 350° until firm when tested with silver knife. Elizabeth Savage PUMPKIN PIE 4 cups milk , 1 teaspoon ginger 3 cups strained squash or pumpkin 1 teaspoon salt 3 eggs 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1 1/3 cups sugar Put in rich pie crust and bake slowly 425° for 40 minutes. Top with whipped cream. Do not let custard boil. Test with silver knife in center of pie. - 48 - Lona S. Hyde PUMPKIN PIE 2 eggs slightly beaten 1/4 teaspoon cloves 1 1/2 cups pumpkin 1/4 teaspoon mace 3/4 cup sugar 1/4 teaspoon nutmeg 1/2 teaspoon salt : 1 1/2 cup evaporated 1 teaspoon cinnamon milk 1/2 teaspoon ginger 1 unbaked pastry shell Mix ingredients in order given. Pour into pastry shell, sprinkle with cinnamon and bake 15 minutes at 425° then 45 minutes at 350° F. Makes one large pie or 2 small ones. Janet Layton PUMPKIN CHIFFON PIE i envelope Knox Sparkling Gelatin » 1/2 teaspoon nutmeg 1/4 cup cold water ed 1/2 teaspoon cinnamon 1 1/4 cups canned pumpkin 1/2 teaspoon salt 1/2 cup milk > 1 cup sugar 1/2 teaspoon ginger 4 3 eggs