FoodNet

The Relief Societ Cookbook

1930

Page 21 · 9 recipe records on this page

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To V2 c. aspic jelly, made from chicken stock which is cool but not set, add V2 c. mayonnaise. Cut cold roast chicken in very thin slices coat with aspic mixture and arrange on bread which has been sauted in butter and cooled. Garnish the chicken with bits of pimento✪ Chicken Canapes and make a border of the aspic with a pastry bag and tube. HOT OYSTER CANAPES (For lunch or dinner) Stamp bread in ovals about 4 in long, brown in butter and sprinkle a bit of chopped onion and parsley on each. Drain and dry large oysters, lay one on each canape, season with salt, pep- per and lemon juice and top each with tiny square of sliced bacon, with a tooth pick. Set in oven just long enough to crisp bacon and curl oyster. Remove picks and serve with a section of lemon. HAM CANAPES Mix together V2 c. deviled ham or boiled ham, chopped fine, season with mustard, tabasco, and 1-3 c. thick tomato sauce. Soread mixture on squares of buttered toast, cover with grated cheese, then with buttered crumbs and set in oven to brown lightly. —Mrs. Kenneth Webster. 44 THE RELIEF SOCIETY COOK BOOK CASSEROLE CHICKEN Stew I chicken until tender, separate from bones, add 1 can peas, 1 can mushrooms, 1 can tomatoes and a little red pepper✪ Hot Oyster Canapes. Cook with carrots. Then thicken with a little flour. Pour over chicken and bake. — Mrs. Nathan Levine. | GEM STATE LUMBER CO. BUILDING HEADQUARTERS, REXBURG, IDAHO ■ I CAR DOOR & WINDSHIELD GLASS INSTALLED BY ! FACTORY PROCESS Phone 18 ■«-»-»-t-»«».-»-«-t»t«»-i-«««"«"«- Health First —ALL ELSE FOLLOWS DR. WM. G. SUMNER, D. C. \ REXBURG, IDAHO C. A. HARRIS McCORMICK-DEERING FARM MACHINERY AND IMPLEMENTS ; Rexburg, Idaho Phone 130 ? THE RELIEF SOCIETY COOK BOOK 45 EAT "GOLD KRUST" BREAD —Made By— ROYAL BAKERY I Rexburg, Idaho Phone 55 We carry in stock a complete line of up to the minute Ladies Ready-To- Wear Specially selected by experienced buyers FROCK & BONNET SHOP UTAH C. W. & M. COMPANY 40 STORES IMPLEMENTS, HARDWARE BUILDING MATERIAL WATER SYSTEMS PLUMBING IDAHO • »-•••-•■■♦•.••♦■••..*..*.. •..♦.^. .#..#..«..#. .#..». .». .*.. «..»..«..*..*..«..«. .«,.«..»..». .«..»..«..«, .*..«..•. .«..«..»..«..•.. »..»..»..#. MALLORYS J§* RED &WHIJE™* The Home of FRESH FRUITS— VEGETABLES And QUALITY MERCHANDISE Phone 90 46 THE RELIEF SOCIETY COOK BOOK PIE CHEAP CREAM PIE 2!/2 c. water or milk 4 Tbsp. flour or corn starch iy2 c. sugar✪ Cheap Cream Pie Heat in double boiler and add sugar and flour or corn starch. Cover with whipped cream. Makes 2 pies. Chocolate, lemon, ban- anas or pineapple may be added. PUMPKIN PIE iy2 c. of steamed and strained pumpkin 2-3 c. brown sugar I1 2 c< milk 1 tsp. cinnamon !/2 c. cream V2 tsp. ginger */2 tsp. salt 2 eggs Mix ingredients in order given and bake in one crust in moderate oven. — Mrs. Geo. S. Romney. PUMPKIN PIE 1 pint pumpkin 1 pt. milk✪ Pumpkin Pie 2 c. sugar H tsp. ginger y2 tsp. salt 2 eggs 1 tsp. cinnamon Beat eggs with sugar and mix altogether, bake in moderate oven 45 minutes. — Mrs. May Grovsr. CREAM RAISIN PIE 1 c. seedless raisins 1 tsp. flour 1 c. cream I c. sugar 2 egg yolks Stew raisins until done, add cream, sugar, and flour. Mix well and cook five minutes. Add egg yolks and cook until thick- Put into baked crust. Cover with egg whites beaten stiff. — Mrs. I. N. Corey. MOCK CHERRY PIE 3 c. cranberries 2 Tbsp. water ✪ Cream Raisin Pie