Quaker recipes

Combine first four ingrednts and spread over fat side of the Canadian bacon. Bake the bacon uncovered in a slow oven 325° for 1 hour. Baste occasionally with orange or pineapple juice. Delicious either hot or cold and there’s no waste. TURKEY TETRAZZINI 4 cups cold turkey, cut in bite 1 quart white sauce size pieces 1 7-ounce package spaghetti 1 6-ounce can sliced mush- 1 cup grated sharp cheese rooms | 1 cup bread crumbs White Sauce 4 tablespoons chicken fat 1 pint sweet milk 6 tablespoons flour 1 pint chicken stock I tablespoon kitchen bouquet Cook spaghetti in boiling water as directed on package. Drain. Use a pan 8x12 inches and at least 2 inches deep. Put spaghetti in pan, cover with turkey, then the mushrooms, then white sauce, and top with mixed cheese and crumbs. Bake at 350° for 30 minutes. Yield: 8 or 10 servings. | ANNIE TOMLINSON HAUSER (Mrs. C. M.) "ROSETTA'S" TURKEY DRESSING Small pan corn bread 1 egg 10 slices white bread % cup milk or cream Y2 cup chopped celery Turkey broth 1 small onion (chopped) ~ Salt and pepper ¥Y2 teaspoon celery seed Crumble bread. Add celery and onion. Add enough hot broth to moisten. Let stand 15 minutes. Then stir in other ingredients. Spread ¥%4 inch thick in pan. Bake at 400° from 30 to 40 minutes. SARAH TOMLINSON FOSCUE (Mrs. James) ibe TOMATO GRAVY Take a large frying pan and using a suitable brand grease (such as Spry) slice the tomatoes, dredge in flour, and fry. After they are fried, remove about three-fourths of the tomatoes, leaving a few that have, perhaps, started to disintegrate or fall apart. Remove pan from fire, mash tomatoes and stir in a flour paste. Add pinch of soda. After these are well mixed, milk in the desired quantity is added and frying pan returned to heat. Caution must be taken that the milk is not boiled and is just brought slowly to a simmer. Add the remaining tomatoes to reheat them. Salt and pepper can be added to season. Recipe from Westown School STEAK BUTTER SAUCE (For Broiled Steak) Cut clove of garlic Salt Dry mustard Freshly ground black pepper Cayenne pepper Steak sauce 1 teaspoon finely cut chives or Butter onion Take a large steak platter. Rub it lightly with a cut clove of garlic. Then dust platter with a little dry mustard, a shake of cayenne pepper, a teaspoon of finely cut chives or onion, salt and freshly ground black pepper. Add a few shakes of any good steak sauce, then dot platter with several pats of butter. Stand in a warm place until butter melts and runs over the seasonings and bring them into subtle harmony. Plunk your sizzling steak right on the platter. ELIZABETH R. POSTON (Mrs. Banks) ROAST TURKEY Hang up a few hours before roasting, but if not convenient to do so, rub dry and grease all over thoroughly. Place turkey fat on the side uppermost in pan, place on a cloth large enough to cover turkey completely and fasten cloth. Place in roaster, add a little water, lay a piece of brown paper over to prevent browning too soon (if paper gets too brown, change it). This method prevents having to baste the turkey. Start with moderate heat. In three or four hours it will be deliciously juicy and tender. Mrs. J. J. HAYWORTH “ AN EN ie Pickles and Preserves BEET PICKLES Cook small beets until they are tender. Plunge them into cold water and slip off skins. Cover them with spiced vinegar and simmer for 15 minutes. Seal in clean, hot jars. Spiced Vinegar 1 quart vinegar 1 tablespoon white mustard ] pint sugar seed 1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon salt Put all spices in small white bag so they can be removed. BREAD AND BUTTER PICKLES