Personal recipes

Dissolve sugar in hot water (1 gal. water to 10 lb. sugar). Bring to boil. Cool, add citric acid, add any coloring desired. Do not use fresh or frozen fruit juice as it does not mix with acid. Add enough cold water with ice to make 10 gal. punch. (unsigned) MACARONI, EGG AND SHRIMP SALAD Wash well-cooked macaroni. Chop 6 hard cooked eggs. Remove black cord from shrimp and cut in pieces. Shred crisp cabbage. Mix all together with a good dressing. Frances Bramwell OLD FASHIONED SOUP Use any kind of beef chunks or oxtail and cook in 1 1/2 to 2 qt. water until tender. Add: 1 c. diced carrots 1 Tbsp. chopped onion Cook until vegetables are tender, then add 1 can tomatoes and 1/2 cup rice and cook until rice is tender. Season with salt, pepper and celery seed to taste. Replace water as necessary during cooking. Alice Boley SALAD DRESSING (especially good for potato salad) Edith Johnson lc. vinegar | 1/2 c. sugar ic. water 1 Tbsp. Darigold butter 2 eggs 2 Tbsp. flour 1/2 tsp. dry mustard Boil vinegar and water together. Mix mustard, sugar, flour and butter into well beaten eggs, then pour boiling vinegar and water into mixture, pour back into kettle and cook for few minutes, stirring constantly. When cool and ready to use dilute to taste with canned milk. You may also mix with some Miracle Whip salad dressing if you wish. n* Bae ce -6- Bremerton, Wash. Write Extra Recipes Here Write Extra Recipes Here : | | ee eee MEAT SUBSTITUTES VEGETABLES — COOKING TERMS AU JUS: With natural gravy. ASPIC: This denotes a savory jelly made from stock or from tomato juice with gelatin. AU GRATIN: Means covered with cheese or crumbs or both and baked. BASTE: To moisten food while baking with juices from pan or other liquid or fat. BAKE UNTIL TENDER: Until a fork or skewer can easily be inserted. BLEND: To mix well. BISQUE: A white soup made of shell fish. BOUILLON: A clear soup stronger than broth, yet not so strong as consomme, which is clear soup. CAFE AU LAIT: Equal parts of coffee and milk. CANAPE: Small open appetizer, served as first course. CHARLOTTE: A pudding made of bread or cake covered with fruit or gelatin. CHILL: To place food in the refrigerator until cold, not frozen. CREAM: To mix shortening in bowl until it is soft and light. ~CROQUETTES: A savory mince of meat or fish made with a sauce into shapes. CUT AND FOLD: To slice down through a mixture with a spoon and bring it to the top, folding over on the upward stroke. ENTREE: A light dish served between courses at dinner. FONDUE: A light preparation of cheese and eggs. FRAPPE: partly frozen. FRICASSEE: A dish of any boiled meat served in a rich milk sauce. GLAZE OR GLACE: Iced or glossed over. Meats are glazed by covering with concentrated stocks or jellies. Fruits may be frozen or covered with a shiny film of hardened sugar syrup. HORS D’OEUVRES: Appetizing side dishes such as olives, radishes, celery and pickles. JULIENNE: Cut in fine strips or small dice. KNEAD: To place dough on a flat surface and work it, pressing down with knuckles, then fold over, repeating several times. MARINATE: To allow fruits or vegetables to stand in dressing or syrup to improve flavor. PIQUANT: A sharp sauce. PUREE: Food boiled to a pulp and put through a sieve. SAUTE: To cook gently in a small amount of fat. SCALD: To heat milk product until scum forms over top (196 degrees F. — not boiling). ~ MISCELLANEOUS, MEAT SUBSTITUTES, VEGETABLES SAVORY BAKED BEANS 1 16-oz. can pork & beans 1/4 c. catsup 2 Tbsp. brown sugar 2 slices bacon, cut in inch 1/4 tsp. dry mustard pieces Combine ingredients. Bake uncovered in greased casserole in moderate oven, 350 degrees, 20 minutes. Cover and continue baking 20 minutes. Serves 4,