Quaker recipes

½ teaspoon salt 1 7-ounce can tuna fish ⅛ teaspoon paprika 1% cup bread crumbs, buttered Make white sauce with butter, flour and milk. Add salt, paprika, cheese. In buttered casserole (2-quart) arrange layers of rice, tuna fish and sauce. Cover top with crumbs. Bake at 350° about 30 minutes. Serves 8-10. CATHERINE PARSONS (Mrs. J. S.) TUNA-RICE CASSEROLE 1 7-ounce can tuna 14 teaspoon salt 2 cups cooked rice Dash of pepper, if desired 142 cups whole milk Dash of onion salt if desired 1 large egg Combine the beaten egg, milk, rice, flaked tuna and seasonings. Pour in buttered casserole and bake 30 to 40 minutes at 350°, A good way to use left-over rice. Esta B. HAwortTH (Mrs. Cecil) TUNA FONDUE 5 slices of bread 3 eggs 1 7-ounce can tuna fish 2 cups milk 14 cup grated cheese 1 teaspoon salt Cut crusts and cube bread. Cover bottom of casserole with bread and add the drained tuna. Sprinkle with cheese. Add remaining cubes. Beat eggs, add milk and salt. Pour over the tuna layers and bake in 350° oven for one hour. Serve with mushroom sauce if desired. Serves 6-8. SuE S. PARKER (Mrs. Allen) NN ET NG A Bae 8 oe ee Yah ee Oe Oe OE Cer ree iors TH ed, ii : ents iS) ‘i PITT Tanieteaey Ti | SUE — . ; SS} ee Cookies BROWN SUGAR COOKIES 2 cups brown sugar 1 teaspoon vanilla 1 cup shortening Y2 teaspoon salt 2 eggs 2 teaspoons baking powder 2 tablespoons water 1 teaspoon soda 312 cups flour Cream sugar and shortening. Add well-beaten eggs with water and vanilla. Sift in other ingredients. Knead dough well. Roll thin and cut in small cakes. Bake in quick oven. AGNES PARSONS (Mrs. D. H.) MARVELOUS BROWNIES 12 cup butter or margarine 1 cup coarsely chopped 1 cup sugar walnuts 2 eggs 2 squares (2 ounces) unsweet- 1% cup sifted all-purpose flour ened chocolate Few grains salt Y teaspoon vanilla Work butter or margarine until creamy and add sugar gradually, working it in until mixture is soft and smooth. Add the eggs, one at a time, beating hard after each addition. Sift in the flour and salt and beat again. Now mix the nuts, melted chocolate, vanilla and pour into greased 8-inch square pan. Bake at 350° for 25 to 30 minutes being careful not to over bake. Brownie tops should still be soft when touched with your finger. Cool right in pan, then cut into squares. Serve with scoop of vanilla ice cream on top or just plain. ELIZABETH R. PosTON (Mrs. Banks) CHOCOLATE NUT CRUNCH 2 cups vanilla wafer crumbs 1 cup confectioners sugar 1 cup chopped walnuts 3 well-beaten egg yolks 'Y2 cup butter or margarine 14% 1-ounce squares un- 14 teaspoon vanilla sweetened chocolate, 3 stiff-beaten egg whites melted Combine crumbs and nuts and line bottom of 9-inch square pan with half. Thoroughly cream butter and sugar, add egg yolks. Add chocolate and vanilla. Mix well. Fold in stiff beaten egg whites. Spread over crumb mixture. Top with remaining crumb mixture. Chill overnight. Cut into squares. Serves 9. ALICE IONE LOWE CARAMEL BARS 2 cups brown sugar 2 eggs 1 stick butter or margarine 1% cups flour 14 cup chopped nuts 1 teaspoon vanilla Cream sugar and butter, then add eggs well beaten, flour, vanilla and nuts. Cook at 325° until done, about 35 to 40 minutes. MORAVIAN COOKIES 1 quart Puerto Rican molasses Y cup grape juice ¥4 pound butter and lard 1 tablespoon nutmeg (mixed ) 2 tablespoons cinnamon 34 pound brown sugar 2 tablespoons cloves 1 ounce soda (4 level table- 1 tablespoon ginger spoons ) 1 teaspoon salt 334 pounds flour (sift)