FoodNet

The Warrenton cook book

1951

Page 25

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
in pan, add half cup molasses and 14 cup raisins. Heat over low flame and blend. Arrange two apples, cored and thinly sliced, to cover surface of mixture. Pour on your favorite gingerbread recipe. - A colorful picnic cake that has a topping instead of an icing is made by dropping lightly on top of an 8 x 8 x 2 inch pan of two-egg cake batter 16 maraschino cherries, cut in eighths and half cup finely cut nut meats. . Instead of tea with lemon, try lemon amber (lemonade with frozen cubes of tea). Top with a sprig of mint. If desired add a few drops of green food coloring to lemonade. Allow one tablespoon Sugar, one tablespoon lemon juice, and three tea cubes per glass of water. . A nice hot winter appetizer for a luncheon is made by adding one clove, 1 stick cinnamon, half teaspoon allspice, eighth teaspoon nutmeg, and pinch salt to 2% cups pineapple juice. Simmer five minutes and serve hot. Five servings. . Serves two in a hurry. Saute half green pepper in iwo tablespoons butter. Add scant half cup flaked tuna fish and stir in as much mushroom soup as you like. Heat. Parboil yellow crook-neck squash until just tender. Cut in half inch strips or rounds, dip in beaten egg, then in cracker crumbs or soft bread crumbs and fry in bacon fat until slightly brown. Drain on paper and serve at once. 5d >