Food With An Arizona Accent- Arizona Farmer Cooks

7/30/2019 Food With An Arizona Accent- Arizona Farmer Cooks

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C O L L E C T E D F A V O R I T E R E C I P E S O F A R I Z O N A F A R M E R C O O K S



2OOD WITH AN ARIZONA ACCENT

TO . . .The Am erican Homem aker

Upon Whose Courage

Energy, Wisdom and

Poise May Depend a

Nation's Victory



FOOD WITH AN ARIZONA ACCENTThanks a M illion

To home economists Ruth Kruger and Helen Fagan,

who so expertly judged the entries to Arizona Farmer's

recipe contest series which formed the nucleus of this

book; to all the homemakers who contributed; to the vari-

ous home demonstration agents and nutritionists who have

given of their wisdom; and to each and every person whom

we have heckled for aid and advice in compiling Food

with an Arizona Accent.

The illustrations that will keep you

chuckling throughout these pages,

were done by Charlene Bisch, the

talented—and we mean talented!—

young rural Phoenician about whosework everybody is exclaiming now-

adays.




By Way of Foreword . . .

HI, EVERYBODY!

We promised you an Arizona-Accent Cookbook, =d-

well, here it is.

Honestly, though, sometimes we've wondered . . .

When Arizona Farmer readers and listeners on Dinner Bell

time began requesting a homemakers' recipe exchange and a

cookbook, it seemedacinch. We'd just make the one serve

the other. We'd have a series of recipe contests and let

Arizona Farmer cooks write the cookbook!

And did they co-operate! During that contest series we

became literally bogged down in recipes from Applesauce to

Zweiback. We felt pretty smug over the mounting collection

of tried and true favorites of Arizona homemakers, their sistersfrom other states, and even an occasional epicurean male who

would insist on contributing.

We certainly couldn't complain about the co-operation

from the outside—it was fifth column opposition that nearly

wrecked our morale . . .

Ernie Douglas, the Old FarmReporter, claiming publicly

on Dinner Bell that all these contributed recipes couldn't hold

a candle to his vaunted "basket system." (He aired elaborate

descriptions of his method of placing unrelated ingredients,

measurements, and cooking instructions in allotted baskets,

and drawing various combinations to get different recipes.)

We talked down Ernie Douglas and his basket system—if we do seem to brag. But the wear and tear of the ordeal

left us sort of enfeebled to cope with the anti-vitamin cam-

paign perpetrated by the Old Bellringer Les MaWhinney and

Jimson Weed Editor Bob Maud.

Not that we were ever seriously worried over the crude

tactics of those two. But the long process of quelling them

on the Women's Page and on Dinner Bell time was exhaust-

ing, and rendered us nearly unequal to the constant vigil

that was necessary to restrain Foxtail Johnson from sneaking

his favorite ingredient, squawberry cordial into allthe

recipes.

As for Clarence Powell, the Farmer's business manager—

"What's all this talk about getting out a cookbook?" hewas forever grumbling. "A cookbook calls for dough." (It was

no pun the way he meant it.)

You can see what we've been up against, defending

our carrots and spinach from the Ernian, Mawhinnian and

Maudian influences; keeping hawklike watch over Foxtail

Johnson and coaxing Mr. Powell to part with the shekels

necessary to pay the printer . .

Not to mention the quandary we've been in, trying to

decide which of the recipes we'd just have to leave out for

lack of space. This problem was partially solved by the

fact that many obviously fine recipes were submitted without

completedirections.

So here it is, your Arizona-Accent cookbook. It wears

no learned spectacles of science as it makes its bow. But

it starts right out voicing the experience of a lot of enthusiastic

Arizona Farmer cooks. We hope that every recipe brings

you—

Good luck!

THE EDITOR.



FOOD WITH AN ARIZONA ACCENTT A B L E O F C O N T E N T S

Page

ForewordBreakfast Menus-8

Breads-15

Eggs7-20

Salads3-30

The Main Dish3-40

Meats3-52

Lamb, Beef, Pork4-48

Poultry and Rabbit8-49

Game9-50

Fish, Seafood1-52

Vegetables5-59

Soybeans from Soup to Nuts9

Desserts1-79

Cakes2-66

Cookies7-69

Pies0-72

Refrigerator Desserts3

Just Desserts4-79




T A B L E O F C O N T E N T S

The Pause That Picks You Up1-83

Summer Drinks1-83

Sandwich Suggestions3

Margarita's Mexican Recipes5-86

Arizona-Accent Delicacies9-93

Citrus Delicacies0-91

Date Delicacie;0-92

Pomegranate Pointers2

Grape Clusters, Pickled2

Miscellaneous Delicacies2

Cactus Conserve and Preserves3

Figs for Breakfast3

Candy with Arizona Accent3

Miscellaneous Information4



FOOD WITH AN ARIZONA ACCENTWhat, you don't eat breakfast?

Well, your sins be on your own head!How else can you ease into motion

all that body-machinery that has

been blissfully dormant while you

slept? Where else will you find sucharich supply of B complex—thosemorale vitamins that enable you to

square your chin against outrageousfortune—as in whole grain breakfastcereals? What better source of that

destructible Vitamin C than Arizonafruits?

Family breakfast is an important

social structure — a bridge designedtocarry a family out of its morninggrouch into a mood combining amia-bility, efficiency and unity.



FOOD WITH AN ARIZONA ACCENT

Our Favorite Sunday BreakfastArizona Grapefruit or Juice

Deviled Poached Eggs*

Fruit Drop Biscuits**

Coffee—Milk or Cocoa for childrenMrs. Alice Stoddard

Route 1, Box 20 9Peoria

* See Eggs

** See Breads

Children's BreakfastJack Horner Apples

Oatmeal with Thin Cream

Soft-Cooked EggsCinnamon Doughnuts

Malt-CocoaFo makeJack Horner Apples: Wash4apples; core, pare half way. Place

in a casserole, add 1/2 cup water. Com-bine 1/3 cup crushed cornflakes, 2 table-spoons chopped walnut meats, Y4 cupchoppeddates. Fill apples with mix-ture. Sprinkle with cup brown sugar.Cover, bake in moderate oven (350 de-grees F.) 50 minutes.For Cinnamon Doughnuts: Split dough-nuts, top with cinnamon and sugarand toast them.

Mrs. Zenna K. EthingtonRoute 1, Box 81Chandler

Our Favorite BreakfastSliced Peaches

Grapenuts with Whole Milk, Sugar

or HoneyCorn Meal Griddle Cakes*Grape Jamor Apple Butter

Bacon CrispCoffee with Cream

Mrs. Grace BurnsRoute 2, Box 121Glendale

* See Breads

Favorite Ranch Breakfast1 small Chicken, fried a golden brown

with Gravy

Buttermilk Biscuits, ButterPlenty of Coffee

Strawberry Jamor Jelly"The cowboys really go for this break-

fast," writes Mrs. Bill Benton, Spring-erville ranch woman. "I always like to

use a small chicken for breakfast as theyare more tender than larger ones."

Arizona Breakfast

Orange Juiceaked AppleOatmeal with Milk and Shredded Dates

Scrambled Eggs and BaconToast with Butter and Orange

MarmaladeCoffee or Milk

Mrs. F. T. TitgenRoute 1, Box 5 5Phoenix

Frizzled and Scrambled

Glass of Combined Orange and LemonJuice

Whole Grain Cereal with Cream

Frizzled Ham and Scrambled EggsBran or Whole Wheat Muffins

Butter and JamCoffee—Milk for Children

Mrs. Nelle S. WoodRoute 1, Box 13 1Mesa

Food for Victory—At least two serv-ings daily of whole-grainorenrichedgrain products.

Colorful Breakfast

Orange or Grapefruit JuiceBreakfast Apple Sauce

Eggs, scrambled with bits of BaconHot Whole Wheat Cereal, with Brown

Sugar and CreamPeach Preserves with Cherries

Coffee or MilkBreakfast Apple Sauce: Peel, core, and

divide into eighths, 6 firm cooking ap-

ples. Combine 2/3 cup sugar; 1/2 cupwater, 1 stick cinnamon, 2 whole clovesand the peelof1/2 lemon; bring to aboil, and add prepared apples. Cook

slowly5 to 8 minutes, or until applesare almost tender. Remove from heat;

letcookinsaucepan. Remove spices

and lemon peel. Serves 4.Mrs. Zenna K. EthingtonRoute 1, Box 81Chandler

Variety in Breakfast isthe avowedslogan of Phoenix home economist

Helen Fagan. For breaks in the break-fast routine she suggests such delicaciesas Fried Bananas and Swiss Eggs.*

Fried BananasPut the juice of half a lemon (more if

desired) in a skillet. Add 1/3 cup sugar,

3 tablespoons butter or margarine. Split

bananas through center lengthwise andlay flat in the hot mixture in the skil-let. Fry first on one side, then on the

other, turning carefully with aspatulato prevent mushing. Frybriskly at

first, then reduce heat to prevent scorch-ing. Fried bananas are delicious withbaconcurls, toast and coffee.*See Eggs.

Quick BreakfastTomato or Orange JuicePoached Eggs on Toast

Extra Toast with Honey or MarmaladeCoffee with Cream

Mrs. J. E. Simms1110 East Polk Street

Phoenix



FOOD WITH AN ARIZONA ACCENTWe still call bread the Staff of

Life,despite the fact that the white, fluffy

bread preferred by this generation

is a pretty flimsy staff compared withthe darker, coarser, stronger bread

used by our great-grandparents.

As a victory measure Uncle Samwould like his citizens to eat wholewheat bread. As a second best meas-ure he is restoring to white flour and

breads, three of the essential ele-ments lost in the milling of refinedflour.

Enriched white flours and breadsare available at your grocer's. Useenrichedor whole grain products,and bread will indeed be your staffof life!




Date Bread1 1/2 cups cut dates, covered with% cups boiling water

Add 1 teaspoon soda and let stand

until cool

1 egg2 tablespoons brown sugar1/2 cup milk

Shortening2 cups flour sifted with

1 scant teaspoon salt and1 teaspoon baking powder (if double

action type is used) or2 teaspoons baking powder (if cream

of tartar type is used)Beat egg, add brown sugar and milk;

add sifted dry ingredients; add cooled

shortening. Bake 1 hour in a greased loafdate mixture and 2 tablespoons meltedpan at 275 to 300 degrees F.

Mrs. Jay HydeRoute 5, Box 443hoenix

Bran Date Bread11/4 cups boiling water

11/2 cups chopped dates11/2 cups all-bran

1egg, slightly beaten

2 tablespoons melted shortening1 teaspoon vanilla

1 1/2 cups flour1 teaspoon baking powder

1 teaspoon salt1/2 cup sugar% cup chopped nut meatsPour boiling water over dates and

cool. Add all-bran, egg, shortening andflavoring. Sift flour with baking pow-

der, soda, salt and sugar; add nut meats.

Add to first mixture and stir only till

smooth. Bake in agreased loaf panat350 degreesF.50 to55 minutes.Slices nicely theday after baking.Serving with cream cheese makes it

just right!

Orange Raisin Bread3 cups flour4teaspoons baking powder1 teaspoon salt

cup sugar

3

/4cup raisins

1 tablespoon grated orange peel1/cup orange marmalade1egg, well beaten1cup milk

Sift together the flour and bakingpowder; add salt, sugar and raisins. Stirin the orange peel, marmalade and egg,beaten and mixed with the milk. Place

mixture in a well greased loaf pan andbake at 350 degrees F. for about 5 0minutes.

This bread is delicious, sliced thin andused with cream cheese filling or othertasty spread.

Mrs. Howard Kirlin47 East Roanokehoenix

Peanut Butter Bread2 eggs

11/2 cups sugar

1 cup milk2 cups peanut butter2heaping teaspoons baking powder

1/ 2 cup butter3 cups flour

Creambutter and sugar; add eggs,

then peanut butter and milk, and stiruntil peanut butter is well blended.Sift baking powder with flour and stirinto mixture. Bake in loaf pan at 350degrees until bread shrinks from sides

of pan. For dessert, ice this bread with

Mocha Icing, made by blending pow-

dered sugar, strong coffeeand butter.Mrs. Mary E. WolfeRoute 1, Box 33 1Tucson

Sunday Hot Bread3/ 4 cup sugar

2 tablespoons butter1/t teaspoon salt1egg

2/3 cup milk

1 1/2 cups bread flour

3 teaspoons baking powder1 teaspoon lemon extract

Pecans, cinnamon and sugarCream together sugar and butter.

Beat egg well and add to milk. Siftflour, baking powder and salt together,

and add to creamed mixture, alternatelywith the milk and egg.

Spread in well oiled shallow pan and

sprinkle liberally with chopped pecans,

which have been rolled in flour. Sprinkleover the nuts a liberal amount of cinna-

mon and granulated sugar. Bake 20 to 25minutesat400 degrees F. Serve hot

with butter.Mrs. W. E. Ainslee2117 West Madison StreetPhoenix

Mrs. David Reid1130 West Palm LanePhoenix

Maize Bread1cup all purpose flour

2 teaspoons baking powder1 teaspoon salt

1/4 teaspoon soda1 tablespoon brown sugar (or white)1cup maize meal

1egg, well beaten

1cup sour milk or buttermilk4 tbsp. melted shortening

Sift first five ingredients together.Add maize meal and mix thoroughly.

Add egg and milk to make a stiff hat-

ter. Add melted shortening; beat until

well mixed. Pour into greased, shallow

6x10 baking dish orgreased muffin

pan, and bake at 400 degrees F. for 30minutes. Makes 12 muffins.

Mrs. Ida M. Goshorn

Route 2, Box 15 Buma



FOOD WITH AN ARIZONA ACCENT1Caramelized Pecan Orange Rolls

2 cups flour, measured after 1 sifting4 teaspoons baking powder

1/2 teaspoon salt4 tablespoons shortening (half but-

ter)1 tablespoon sugar

1 egg, well beaten1/cup milk2 teaspoons grated orange rind

1/4 cup sugar and 1/ 2 teaspoon cinnamonmixed together

Sift together the measured flour, bak-ing powder, salt and sugar. Add short-

ening, blend well with pastry blender orfork; add orange rind. Add beaten eggto milk and blend into flour mixture.Roll out in oblong sheet as for cinna-

mon rolls. Spread generously with but-ter and sprinkle with the cinnamon andsugar mixture. Roll and cutin%-

inch slices. Line in a deep greased panwith 1 cup brown sugar, 2 tablespoonsbutter, 1 tablespoon cold water and 1 cuppecans. Lay the rolls on this mixture.Bake in moderate oven (375 degrees F.)20 to 25minutes. Turn on a platter andserve very hot with coffee or hot maltedmilk.

This dough hasamultitude of uses.It can be made into fancy rolls, fruit

rolls, cobblers, shortcakes, tea biscuits;it may be filled with ground meats, jams,jellies, grated cheese, or made intobutterfly rolls or meat pies.

Mrs. Anne SlaterRoute 1Sheridan, Wyoming

Prune Nut Bread

1 tablespoon shortening1 cup granulated sugar

1 egg, well beaten1/2 cup prune juice1 cup all-purpose flour2 cups graham flour

1 cup sour milk3 teaspoons baking powder

1/2 teaspoon soda1/2 teaspoon salt2 cups cooked, pitted, chopped prunes1 cup chopped walnut meats

Blend shortening and sugar; add beat-en egg. Combine milk and prune juice,and

add to mixture alternately with theflour which has been sifted togetherwith other dry ingredients. Add choppedprunes and chopped walnut meats. Pourinto agreased loaf pan and bake 40 to45 minutes at 375 degrees F.

Mrs. Willie B. ArgallRoute 2, Box 384

Glendale

Hot Cheese Corn Bread

1 cup corn meal (white or yellow)

1 cup flour

2 teaspoons salt

1 egg2 teaspoons baking powder

% cup milk1 cup shredded yellow cheese

Mixcorn meal, flour, salt and bakingpowder together. Add milk and egg;beat. Add half theshredded cheese.Pour in hot, greased 9-inch pan and

sprinkle with the remainder of the cheese.Bake at 375 degrees F. until brown.

This is very good with a vegetable din-ner. Children love it.

Mrs. Jack CokerTiger

Sweet Bread or Fruit Bread1cup thick potato water

1/2 cup fat

1/2 teaspoon salt

1/2 teaspoon sugar2 eggs, well beaten

1/2 cup sugar1cake quick yeast2 tablespoons water

4 cups sifted flourBoil and rice a medium-size potato;

add water to make 1 cup. Cream fat,sugar, salt; add potato water and coolto lukewarm. Add yeast, dissolved in

1/ 2 teaspoon sugar and 2 tablespoons wa-ter. Then add eggs and flour to make asoft dough. Place in greased loaf panand let rise. Bake for 45 minutes at 375degreesF.While warm top with pow-dered sugar and butter icing. Decorateto suit individual taste.Forspecial occasions, to half the

basic recipe add % cup each of quarteredcandiedcherries, sliced candied citron,chopped nuts, and seedless raisins. Dec-orate with cherries, nuts and citron.The basic dough may be baked in pecan

rolls, cinnamon rolls, or in a loaf.Miss Edna KinerRoute 1, Box 95Scottsdale, Arizona



Doughnuts2 cups sifted flour

2 teaspoons baking powder

1/4 teaspoon saltteaspoon cinnamonteaspoon vanilla

CUD sugar1 egg., well beaten

1


Refrigerator Gingerbread1 cup shortening

1 cup brown sugar1 cup molasses3 eggs, beaten1 cup hot water

3 cups general-purpose flour1 teaspoon soda

1/ teaspoon salt2 tablespoons cinnamon

% tablespoon gingerCream shortening and brown sugar.

Add the molasses, eggs and hot water,stirring between each addition. Sift re-maining ingredients and mix with firstmixture. Store in refrigerator and bakeas needed. This will keep several daysifproperly chilled. Serve warm withany pudding sauce, or whipped cream.

Mrs. Raymon Low1926 East Thomas RoadPhoenix

Mallow-Puffs% cup light brown sugar1/cup shortening3egg yolks

1 1/cups flour1% teaspoons baking powder

% teaspoon salt1/2 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon cloves14easpoon allspice1/2 cup water

MarshmallowsMeasure the brown sugar, mash with

rolling pin, put through a coarse sieve;add shortening and cream thoroughly;add egg yolks and beat well. Add sifteddry ingredients in small portions alter-nately with the water, mixing well aftereach addition. Pour into greased muf-fin tins and bake about 20 minutes at375 degreesF.Remove to wire cake

cooler. When completely cooled, andjust before serving, cut a deep holewith a paring knife in the top of each,insert a marshmallow on its side, thentoast slowly beneath the broiler flameand serve warm.

This isawonderful recipe to use onSunday morning as a treat to surprisehubby and the kiddies, or as a snack forthe school boys and girls when theycome home hungry.

Mrs. George Dikeman47 East RoanokePhoenix

1 tablespoon melted butter or othershortening

% cup milk

Combine ingredients to makeasoftdough. Knead two minutes and roll outon floured board to thickness of A

inch. Fry in hot lard or other fat. (Maybe fried in 'deep fat at 365 degrees F.Turn while frying.) Drain on absorb-ent paper. When cool, shake in paperbag with powdered or granulated sugar.

Mrs. Evelyn OlsonRoute 1, Box 528

Glendale

Ice Box Rolls1quart milk, scalded and cooled1 cup potatoes, boiled and mashed

% cup sugar

1 cup lard, melted1 cake compressed yeast, dissolved in

% cup warm water2 teaspoons baking powder

1 teaspoon soda1 teaspoon salt

Flour as neededInto the quart of scalded and cooled

milk, add the mashed potatoes, sugar,lard and yeast (which has been dissolvedin warmwater). Add the baking pow-der, soda and salt to asmall quantity

of flour, and sift into the mixture.

Use flour enough for a soft batter.Let the sponge or batter rise until full

of bubbles; then add enough flour tomake a dough that can be handled (not

too stiff). Put in a covered containerin the refrigerator until needed. When

wanted, pinchoff sufficient dough tomake amount of rolls required. Shapeinto small rolls, let rise 1 hour andbake 15 to 25 minutes at 400-425 de-

grees F.This basic recipe makes about 8 dozen

medium-size rolls. Should the dough be

kept too long in the refrigerator it maybe sweetened by kneading into it alittle soda dissolved in a small quantityof water.

Followingare afew variations forwhich this basic recipe may be used:

Sweet Rolls: Add an extra 1/2 cupsugar to basic recipe. Mold rolls into

desired shape and brush tops with sweetmilk and sprinkle with sugar just be-fore putting them into the oven.

Caramel Rolls: Take a piece of doughthe size of a pint cup, work into it but-

terthe sizeof awalnut and 1/ 4 cupbrown sugar. Roll about 1 inch thickon floured board. Cover with bits ofbutter, sprinkle with brown sugar andbroken nut meats. Roll dough as forjelly rolls and slice in sections about

1 1/ inches thick. Place in greased pan,let rise and bake. Serve warm.

Mrs. Charles MittenMesa



FOOD WITH AN ARIZONA ACCENT3Old Fashioned Muff ins2 cups uncooked oatmeal. Pour over

this 1 1/cups sour milk and let stand afew hours orovernight. Add IA cupsugar, 1/4cup melted shortening, 1 eggwell beaten, 1 teaspoon soda, 1 teaspoonbaking powder, 1/2 teaspoonsalt, 1 cupflour. Bake 20 minutes at 425 degrees F.Makes 18 large muffins.

Mrs. Hugh G. PalmerP. 0. Box 177Yuma

Butterscotch Pecan Rolls2 cups flour3 teaspoons baking powder2 tablespoons lard1 scant cup milk1 teaspoon salt

34cup brown sugar1/3 cup butter1/cup chopped pecansMix flour, baking powder and salt.

Cut in lard with knife, or mix lightlywith fingers. Add milk gradually toformasoft dough. Turn out on afloured board. Roll into an oblong piece1/2 inch thick and spread lightly withbrown sugar and butter mixed together;sprinkle with the chopped nuts, roll likeajelly roll, and cut roll into 1-inchslices. Place slices cut side down in agreased pan and bake at 400 degreesF. about 20 minutes.

Mrs. Frank WoodsRoute 12, Box 925Phoenix

Pocket-Book Rolls2 cups sifted cake flour2 teaspoons baking powder% teaspoon salt2A cup milk1 tablespoon butter or other short-

ening

Sift flour, measure, and sift again withbaking powder and salt. Cut in short-ening; add milk all at once and stircarefully until all the flour is dampened.Then stir vigorously until mixture formsa soft dough and follows spoon aroundbowl. Turn out immediately on well-floured board and knead lightly twoorthree mnutes. Roll inchthick,cut with floured 2-inch biscuit cutter.Fold double and press edges togetherlightly. Place in greased pan, brush topwith melted butter. Cover and let risein warmplace for 20 minutes. Bake inhot oven at 425 degrees F. for 10 min-utes. Again brush tops with melted but-ter and continue baking5 to10 min-utes. Remove from oven, brush topswith butter and serve. Makes 18 rolls.

Mrs. J. C. JohnsonRoute 4, Box 699Tucson

Bran Refrigerator Rolls1 cup shortening (I have used drip-

pings or bacon grease)% clip all-bran

teaspoons salt1/cup sugar

1cup boiling water2 eggs1 cake compressed yeast1cup lukewarm water

61/2 cups flour, or moreCombine shortening, sugar, all - bran

and salt; add boiling water, stirring un-til shortening is melted. Let stand untilmixture is lukewarm. Add well beateneggs and yeast which has been softenedin lukewarm water. Add half the flourand beat until batter is smooth. Addremaining flour and mix well. Cover

bowl and place in refrigerator overnightor until used. Form balls of dough tofill greased muffin tins about half full.Let rise in warm place about two hoursor until doubled in size. Bake about 15minutes at 450 degrees F.

Mrs. C. E. Stains578 South 9Ealt Lake City, Utah

Whipped Cream Waffles2cups whipping cream1 egg1 tablespoon sugar

2 cups sifted flour1/2 teaspoon baking powder'A teaspoon salt1cup ice water

Whip the cream; add beaten egg andsugar. Sift together the flour, salt andbaking powder and add to the creammixture, alternately with the ice water.Bake in avery hot waffle iron. Thewaffles should be thin and crisp, andare delicious.

Mrs. Harry F. MichaelRoute 6, Box1058 Phoenix



J4FOODITH AN ARIZONA ACCENT

Corn Meal Griddle Cakes1cup corn meal2cups flour2 tablespoons sugar1 teaspoon salt4teaspoons baking powder2 eggs2cups boiling water

1 1/cups milk4tablespoons melted fat

Put meal, sugar and salt in a mixingbowl and pour over them the boilingwater. Let stand until the meal swells,30 minutes or more. Add the milk.When mixture is quite cool, stir in flour,sifted with baking powder. Stir in wellbeaten eggs. Add melted fat.Bakecakes on both sides on a moderately hotgriddle. Serves4to6.These cakesneed longer cooking than wheat cakes,and aredelicious. Serve with sugarsyrup, either maple or walnut flavored.


Carrot Muffins1/4 cup fat

cup sugar

1egg, beaten1cup raw grated carrot

3 teaspoons baking powder1 teaspoon grated orange rind2cups sifted flour

1/2 teaspoon salt1 cup milk

Creamfat and sugar together until

light and fluffy. Beat in the eggs. Sift

flour, salt and baking powder together,

and add alternately withmilk, stirring

only enough to mix well. Last fold

incarrots and orange rind. Fill well-

oiled muffin tins 2/3 full. Bake in a

moderate oven (375 degrees F.), 25 min-

utes to 30 minutes.


Picnic Turnovers2cups sifted flour3 teaspoons baking powder

1/2 teaspoon salt5 tablespoons shortening

About% cup milkSift flour, baking powder and salt.

Cut in shortening until mixture is fineas meal. Add milk, mixing until a softdough is formed. Knead lightly onfloured board about 20 seconds. Rolldough about '4inch thick and cut into4-inch squares. Brushsquares withmelted butter. Have ready the follow-ing ingredients:

11/2 cups ground cooked ham1/4 cup mayonnaise1 teaspoon dry mustard

1/ 2 teaspoon onion juice

2 tablespoons chopped dill pickle5 thin slices cheese

Combine ham, mayonnaise, mustard,onion juice and pickle, mixing well. Onhalf of each buttered square of biscuitdough, place a triangle of cheese. Onthe cheese place 1 tablespoon ham mix-ture. Fold dough over filling to form atriangle. Press edges together. Bake 20to 25 minutes in hot oven (425 degreesF.). Serve hot or cold. Makes 10 turn-overs.

Mrs. C. V. Budlong

1 6 0 2 E. 7th, Tucson

Apricot Frittersegg, slightly beatencup apricot juicecup flour/2 tsp. saltNo. 2 can apricot halves, well

drainedBrown sugarCinnamon

Combine egg and juice, and mix thor-oughly. Sift flour, measure and sift withsalt. Add to first mixture; beat untilsmooth. Chill. Dip apricots in fritterbatter. Fry in deep fat (375 degrees F.),until brown. Drain on absorbent paper.Sprinkle with brown sugar and cinna-mon. Serve with broiled ham.

Mrs. Arthur RoveyRt. 2, Box 663B, Phoenix

Old Southern Spoon Bread1 cup yellow corn meal

1/2 teaspoon salt3 cups sweet milk

3 tablespoons butter

eggsMix corn meal, salt and milk togetherand cook slowly over flame until mush

is formed. Remove from flame, add eggyolks and butter. Fold in stiffly beatenegg whites. Pour into buttered casser-oleand bake 25 or 30 minutes at about400 degrees F.

Mrs. L. O. Cowan308 E. 2nd St., Tucson

11/2

1/2

1



FOOD WITH AN ARIZONA ACCENT5Quick Hot Rolls

1cake Fleischmann's yeast2 tablespoons sugar2 cups lukewarm water6 cups flour2 tablespoons melted fat

11/2 teaspoons saltDissolve yeast and sugar in lukewarm

water; add fat and half the flour. Beatuntil smooth, then add salt and remain-

ing flour orenough to make easilyhandled dough. Knead until smooth and

elastic. Place in greased bowl, cover andset aside in warmplace to rise about1 or 11/2hours. Knead lightlyand rollout to 1/4 inch thick, brush lightly with

melted butter, then fold over and roll

again. Cut out with 2-inch biscuit cut-ter.Place in well greased pan, brush

tops with melted butter and let rise% hour. Bake in hot oven about 10

minutes.Mrs. Bill BentonSpringerville

Cinnamon Twists

2 cups flour1/2 cup lard1/2 teaspoon salt1 egg, well beaten

4 tablespoons sugar2 cakes compressed yeast, dissolved in

1/2cup lukewarm milkWork the shortening into the dry in-

gredients just as you do for baking pow-der biscuits; add beaten egg and com-pressed yeast which has been dissolvedin the lukewarmmilk, and mix all to-gether. Put dough in a cloth and placein cold water for 1 hour. Remove doughfrom water, take 1 tablespoon at a timeand dip in a mixture of 1 cup sugarand 1 tablespoon cinnamon. Pull, thentwist into any desired shape, place ingreased pans and let rise 1 hour. Bake

20 or 25 minutes in moderate oven.Mrs. F. T. Titgen

2727 North 27th StreetPhoenix

Mush Biscuits

1 quart cooked and salted corn mealmush. When almost cool, add 1 cakeyeast, dissolved in 1/2 cup lukewarm wa-ter, 1/2 cup melted shortening and 1/4 cupsugar. Stir mixture thoroughly untilsmooth; add flour enough to make likebread dough. Take out what is needed

for a baking; roll out like ordinary bis-cuit dough; cut with biscuit cutter andplace in pans. Let rise till double insize, then bake. The remainder of doughmay be placed inrefrigerator untilneeded.

Mrs. Jo MaherP. 0. Box 1134Douglas

Ginger Cheese Muffins2 cups flour2 teaspoons baking powder

1/2 teaspoon ginger% teaspoon salt1 egg

% cup milk1/2 cup molasses4 tablespoons melted butter

2/3 cup grated cheese1 teaspoon vanilla

Sift together flour, baking powder,

ginger and salt. Beat egg well; addmilk gradually, then slowly add mo-lasses; add this mixturetothe sifteddry ingredients, stirring constantly un-

til smooth. Add melted butter; fold ingrated cheese and vanilla. Fill muffintins half full and bake 15 minutes at

375 degrees F. Serve hot with butter.Mrs. Homer Fortner

Route 4tafford, Kansas

Apple and Bacon Muffins2 cups all-purpose flour4 teaspoons baking powder1 tablespoon sugar1 teaspoon salt

1 egg, beaten1 cup milk

2 tablespoons melted shortening

10 tablespoons sweetened apple sauce

3 strips uncooked bacon, finelychoppedSift together dry ingredients; add egg,

milk and melted shortening. Mix all to-gether quickly. Put spoonfuls of the bat-ter in muffin pan. Place 1 tablespoon ap-ple sauce on top of each spoonful of bat-ter in the pan, and cover with anotherspoonful of batter. Sprinkle tops withchopped bacon. Bake in moderate oven25minutes. Makes 10 muffins.

Mrs. I. F. Hall

Route 8, Box 1120 Phoenix

Fruit Drop Biscuits2 cups sifted flour

21/2 teaspoons baking powder2 tablespoons sugar

1/2 teaspoon salt3/4 cup milk4 tablespoons butter1cup apple, pared, cored and finely

chopped11/2 tablespoons grated orange rind1/2 cup raisins, finely choppedSift flour once, measure, add baking

powder, sugar and salt, and sift again.

Cut in shortening; add milk, apples, rai-sins and grated orange rind, mixingwell. Drop from teaspoon on ungreasedsheet and bake 12minutes at 450 de-grees F. Serve hot with butter. Verynice for luncheons and teas.

Mrs. Alice StoddardRoute 1, Box 209Peoria



16LIP N

We never knewan author who had

a book published, who didn't complain

that he had his most brilliant brain

throbs too late—after the book was o ff

the press.

We've taken care of that probability

for Arizona Farmer cooks, who wrote

this book, and for their friends who readand use it. Here and there you'll find

Clip 'n Paste pages, like this one, for

new inspirations and discoveries about

Arizona accents in food.



FOOD WITH AN ARIZONA ACCENT7''Cut-cut-cut-AWK-cut!" The hen

has joined America's Food for Vic-

toryarmy. The vitamins enclosed in

those smooth shells she busily.' pro-duces for you are as potent as the

screaming shells of war—and far

more constructive.

"An egg a day for everybody," isavictory measure proposed by the

country's nutritionists. "Or at least

three or four a week."

Eggs are monotonous you say?Arizona Farmer cooks know how tomake the preparation and eating of

egg dishes an adventure. As youshall see when you turn the page.




Eggs F oo Yung

8 eggs1 tablespoonful flour

14 pound bacon, cut up fine and friedcrisp

1 cup each of celery and onions and

1 large green pepper, diced veryfine

1 1/2 cups boiled or steamed rice, saltedto taste

1 pint rich gravy left over fromchicken, beef, or pork

Chinese soy sauceBeat eggs thoroughly, add flour a lit-

tle at a time and beat well. Add drainedbacon and diced vegetables. Fry on hot

griddle like pancakes until eggs arenicely browned.

Stackcakes about six high, serve rice

on side of plate, pour gravy over eggsand add soy sauce. Serves 4to 6.

Mary MacCallumRoute 6, Box 784Phoenix

Breakfast Eggs

3 eggs1/2 teaspoon salt

Dash of pepper1 cup milk

Beat seasoned eggs until light, add

milk and pour into well-greased top of

double boiler. Set over boiling water andcook without stirring for 20 to 25 min-

utes until set and spongy. Do not re-

move cover during first 15 minutes.Amy L. Lauderdale1329 North Second StreetPhoenix

Crowned Eggs6 rusks, or rounds of toast

6 eggs6 strips of baconFresh parsley

Wrap bacon around ruskor toast like

a collar, and fasten with toothpicks.

Sprinkle center of rusk with a little wa-ter; arrange on a baking pan, and breakone egg on each rusk, inside bacon col-

lar. Bake in hot oven until eggs are set

and bacon browned. Garnish with pars-

ley. Serves 6.

Irene BowersBox 78 4Mesa

Glazed Cherry Omelet4 eggs, separated

1/2 teaspoon salt4 tablespoons milk1 tablespoon fat

Glazed pie cherries

Beat egg whites until stiff, but notdry.Beat yolks with seasonings andliquid. Fold yolkmixture into thewhites. Pour into amoderatelyhotgreased skillet and spread evenly. Cookslowly until well risen and slightlybrowned on the bottom. Put pan intomoderate oven to dry top. Fold over

glazed cherries, and serve garnishedwith glazed cherries.

Glazed CherriesHeat 1 can pie cherries, sweetened to

taste, with 1 tablespoon cornstarch toslightly thicken juice.

Leilani Gless2022 N. 16th AvenuePhoenix

Omelet5 or 6 eggs, separated1 mediumslice bread, crumbled

2 green onions, or equal amount dryonion, cut fine

1 tablespoon chopped cooked ham, ifdesired

MilkPut crumbled bread and chopped onionsin /2 pint measuring cup, and fill cup

with milk. (Add ham, if used.) Addto beaten egg yolks. Last, fold in stifflybeaten egg whites. Season with salt andpepper. Bake in skillet in moderate oven,or brown slowly on top of stove, turn-ing often to prevent burning.

Sallie WoodburnBox 350Globe

Stuffed Eggs With RiceBoil % cup rice in 6 cups water with

1 teaspoon salt, until tender. Cut 6 hard-cooked eggs lengthwise, and stuff whiteswith the following mixture:

Egg yolks, 1 teaspoon finely choppedonion, 1 teaspoondrymustard, 1 table-

spoon tomato catsup, 1 teaspoon salt,and 1/2 teaspoon pepper.

Place a layer of cooked rice on bot-tomof a greased casserole. Lay in thestuffed egg halves. Cover with remain-ing rice and top with cheese sauce. Bakein moderate oven until a golden brown.

Cheese SaucePlace 1cup milk in double boiler over

boiling water. Add 1 cup diced cheeseandstir until cheese is thoroughlymelted.

Mrs. J. C. JohnsonRoute 4, Box 6 99Tucson

Mrs. Zenna Ethington

Route 1, Box 81Chandler

Eggs in NestCook spaghetti in salted water until

tender, keeping it in as longpieces

as possible. When ready to serve, coil

spaghetti on a platter to form rings or

nests, dropapoached egg in center of

nest, and if desired, pour over all a to-

mato sauce.



FOOD WITH AN ARIZONA ACCENT9Deviled Poached EggsMelt 1 tablespoon butter. Blend with

2 tablespoons flour, salt and pepper to

taste. Stir in 1 cup milk; boil until mix-ture thickens. Add 1/ 2 cup grated Ameri-

can cheese. Cook until cheese has melted,

and keep hot.Toast 4 slices white bread. Spread

with canned deviled ham. Top each

slice withapoached egg; pour cheesemixture over eggs and serve hot.


Swiss EggsPlace 1/ 2 tablespoon butter in each

part of a muffin tin, and melt. Breakanegg into each compartment. Add

salt and pepper, and 1 tablespoon creamover each egg. Cover generously withshredded cheese and bake from 10 to15 minutes in a hot oven, or until cheeseis well browned and eggs are set. Swisseggs may he prepared in the same ovenwith biscuits or muffins, at tempera-

tures from 425 to450 degrees F.Mrs. Helen Fagan

849 E. Palm LanePhoenix

Tomato F o n d u e

11/2 cups tomato juice1 1/cups soft bread crumbs

1 teaspoon saltFew grains cayenne pepper2cups diced cheese

4 egg yolks4 egg whites, beaten stiff

Combine tomato juice with breadcrumbs; add salt and cayenne pepper.Heat and cook over low heat, stirringoccasionally. Remove fromtheheat;add cheese and allow to melt. When wellblended, add egg yolks, beating them

in oneata time. Fold in egg whites.Place in a buttered baking dish and bake30 to 45 minutes at 350 degrees F.

Mrs. V. C. Kirkpatrick313 West Palm LanePhoenix

Acid or Alkaline?

Millions of words have been writtenabout acid-reaction and alkaline-reactionfoods—yet most people have erroneousideas about most of the common foods.

With few exceptions, nutritionists say,the acid-reaction foods are meats, breads,fish and eggs—and the alkaline-reactionfoods are fruits, vegetables and milk.

Thus grapefruit and tomatoes—"acid"foods—have an alkaline reaction whentaken into the system.

Egg Cutlets2 tablespoons butter

5 tablespoons flour1 cup milk

3 / 4 teaspoon salt

1/2 teaspoon paprika

% teaspoon nutmeg1 teaspoon grated onion1 tablespoon chopped parsley, if de-

sired6 hard-cooked eggs

%cup sifted dry bread crumbs1 egg2 tablespoons water

Melt butter, add flour, and stir untilsmooth. Remove from heat; add milkgradually, stirring constantly. Return

to heat and cook, stirring, until thick

and smooth. Add seasonings.

Remove shells from hard-cooked eggs;chop fine and add to sauce. Mix well

and chill. When thoroughly chilled, shapemixture into cutlets. Roll in breadcrumbs, then in beaten egg, and again

in crumbs. Fry in deep hot fat (390 de-grees F.) about 1 minute. Drain onsoft, absorbent paper. Serve hot witha gravy or sauce.

Mrs. Opal Schaffer2305%North 10th StreetPhoenix

Breakfast EggsHave griddle (or heavy frying pan)only slightly greasedand mediumhot.Break eggs carefully into pan. Add 2tablespoons hot water (just enough tocreate steam). Cover, place over heatfor about two minutes or less, untilwhites are set but not hard. These eggsare not crisp and greasy, nor watery.They are attractive, and really tasteas we think eggs should!

Mrs. C. W. MaloneyFlagstaff

Scalloped Eggs6 hard-cooked eggs2 cups white sauce1 cup scalded oysters

1/2 cup cracker crumbs4tablespoons butter1 teaspoon salt

teaspoon pepper1 teaspoon chopped parsley

Mix cracker crumbs in melted butter.Slice eggs in buttered baking pan; addseasonings and chopped parsley. Add

layer of scalded oysters. Pour whitesauce over all and sprinkle top with thebuttered cracker crumbs. Bake 10 min-utes in moderate oven. (Two tablespoonsgrated cheese or 1 teaspoon onion juicemay be used in place of parsley.)

Mrs. Leola G. EthingtonRoute 1, Box 78Chandler




Mushroom Eggs4 eggs

% teaspoon salt

Pepper to taste

% can mushroom soup

4 teaspoons butter or substitute2 tablespoons water

Beat eggs till whites and yolks arewell mixed. Add mushroom soup, water,salt and pepper. Melt butter in fryingpan or double boiler. Add mixture and

cook over low flame or in double boiler,stirring cooked portion away from bot-

tomand sides of pan. As soon as right

consistency is reached, serve with crisp

bacon; or pour egg mixture over toast

and serve as a luncheon dish.Ella M. BillsRoute 2, Box 897El Cajon, California

Eggs With Tuna6 eggs1 small can tuna

2 or more canned green chili peppers6 tablespoons milk1 generous tablespoon butter

Beat eggs and add milk. Melt butterin frying pan. Drain oil from tuna andadd flaked fish to butter. Add the

chopped chili peppers. When hot andthoroughly mixed, add egg and milkmixture, season with salt and pepper totaste, and scramble. Wonderful for amain supper dish on a cold winter eve-ning.

Eggs a la Goldenrod

2 tablespoons butter4 tablespoons flour

2 cups milk1/2 teaspoon salt

Fewgrains pepper6 eggs6 slices buttered toast

To make white sauce: Melt butter in

top of a double boiler. Blend flour with

melted butter. Add milk slowly, stir-

ring constantly. Add seasonings and

continuecooking until sauce is thick

and smooth.-Boil eggs slowly for 12 minutes. Re-move shells. Chip egg whites into small

pieces and add to white sauce. Press

egg yolks through a sieve. Arrange

white sauce on slices of buttered toast

and sprinkle egg yolk over top.Dorothy Ethington


Egg SaladDice 6 hard-cooked eggs, 2 sweet

pickles, 2 sticks celery, and 1 small to-mato. Mix with enough salad dressing

to make it creamy. A small onion maybe added if desired. Salt and pepper to

taste.Mrs. JohnHall336 West A AvenueGlendale

Egg Butter1cup corn syrup3 eggs

FlavoringLet syrup come to a boiling point. Mix

with eggs, beaten to a foam, and cook

slowly until eggs are thoroughly done,stirring constantly. Remove and add

flavoring.Mrs. F. S. WingertWagoner

Eggs for SupperHeat together to a boiling point:1No. 2 can tomatoes with puree

11/2 cups rich milk

Salt to tastePinch of sugar

2 tablespoons butter

Add gradually 6 to 8 well beaten eggs,

stirring constantly until thick and thor-oughly cooked. Serve on hot baking

powder biscuits or slices of toast.

Ifyou once try this recipe you willuse it often.


Ideas for OmeletsHint for a Sunday morning: Make a

large puffy omelet, and as it is almost

cooked addahalf bunch ofbroken,washed water cress. Fold over and ar-

range on platter with the rest of thecress, unbroken, as a garnish. Sprinkle

lavishly with paprika, dot with butterand serve.

Tasty vegetable fillings: Before fold-

ing, addasparagus tips, cauliflower

flowerets, bits of broccoli, or peas —

cooked and reheated in butter or creamed.For meaty omelets: Before folding

spread with fried bacon, diced; cookedchicken, chopped or creamed; chopped or

shredded cold ham; cooked sausages,sliced; flaked or creamed cooked fish.

For omelet oomph: Before folding,spread with grated cheese; jam, jelly ormarmalade; sauteed or creamed mush-rooms.

Most folks don't drink enough water—

say the nutritionists. Six or more glassesdaily is the quota.

Helene ShumwayRoute 1, Box 131Mesa



CLIP 'N' PASTE1



22LIP 'N' PASTE



FOOD WITH AN ARIZONA ACCENT397;r1wmoo

"A thing of beauty and a joy for-ever," wasn't a phrase coined to de-scribe a crisp, colorful salad. But the

words apply, so we'll use them and,going a step further, enlist salad in-gredients in the F ood for Victory cam-paign.

The difference between the nutritive

value of a food cooked and raw is

often dramatic, for cooking destroys

many of the vitamins. One enticingway of getting your quota of rawfoods is to eat them in salads.

Whole-meal nourishment may beachieved by combining raw fruits or

vegetables with such body-buildingfoods as nuts, eggs, meat and fish.

Asalad a day for victory!




Sweetbreads Salad1 1/2 pounds sweetbreads

Several stalks celery1 large onion or several small green

onions, including tops1 can pimiento peppers

4or 5 hard-cooked eggs1 large or 2 small boiled or baked

potatoesStuffed olives, halved or sliced

2cucumbers or dill pickles1 large or 2 small bell peppers

Few shakes of dried flaked parsley(comes in small cans)Mayonnaise—Prepared M ustard-Ca yenn e—Paprika

Parboil sweetbreads in a little saltedwater until well cooked, perhaps 25 or30 minutes. Cool; remove membranes

and cut sweetbreads in pieces. Cut otheringredients, not too fine. Mix with de-sired amount of mayonnaise, a little pre-pared mustard, and whatever additionalsalt may be needed. Add adash ofcayenne and few shakes of dried pars-ley.Serve on lettuce, garnished withstuffed olives or a small canned arti-choke,ashake of paprika, and a sliceor two of tomato.

This is an original salad of my ownconcoction and is a favorite among thoseto whom I have served it. With a dessert

added, it makes a complete meal. I oftenserve it with salted wafers, which havebeen covered with cheese and heated inthe oven; orwith hot rolls; or withFrench bread sliced thickly, not quitethrough, buttered between and toasted.

Mrs. Frank GurleyRoute 2, Box 28 2Mesa

Jellied Ham Loaf2 cups finely diced cooked ham1 tablespoon granulated gelatini . cup cold water

34 cup boiling water1/4 cup vinegar2hard-cooked eggs, sliced

1/2 teaspoon salt% cup diced celery1chopped pimiento

% chopped green pepper2 tablespoons finely minced onion1/cupmayonnaise or boiled salad

dressingSoak the gelatin in cold water, then

dissolve in the boiling water. Add vine-gar and salt. Cool. When mixture be-gins to jell mix in all the other ingredi-ents except the eggs. Rinseamold incold water, arrange the egg slices on bot-tomand sides. Then pour in the hammixture. Set in cold place until firm.Serve on bed of shredded lettuce.

Mrs. Violet MarshallCamp Verde

Pressed Chicken1 chicken, cooked and ground1 can pimiento, chopped fine1 bottle olives, chopped fine1 cup celery, cut fine6 hard-cooked eggs, cut fine

2cups pecans, chopped fine1 package gelatin

Pour 1/ 2 cup cold water in bowl, addgelatin, and 1 quart broth. Mix withingredients. Turn into mold that hasbeen rinsed with cold water. When firm,unmold, slice, and serve on lettuce.

Mrs. Clara B. GreggRoute 1, Box 62Scottsdale

Chicken Salad2cups cold, diced cooked chicken

% cup chopped nuts1/2 cup diced pineapple

Mayonnaise1 cup diced celery

2 / 3 iced apples% cup raisinsSteam raisins until plump. Combine

with chicken, celery, nuts, apples, andpineapple. Moisten with your favoritemayonnaise. Mix lightly with two forks.Serve in crisp lettuce cups. Top with aflower design made by cutting red pep-pers for petals and green peppers or

pickles for leaves. I have a small leafcutterIuse to make leaves, althoughthin strips will make pretty leaves. Orasprig of parsley put below the redflower, also answers the purpose. Forthe center of the red flower I use eitherthe grated yolk of an egg orgratedyellow American cheese. Very pretty,and I must say delicious!

Mrs. George F. SlaterRoute 1

Sheridan, Wyoming

Chicken Boat Salad2cups finely diced cooked chicken4tablespoons chopped green pimiento1 tablespoon chopped red pimiento4 tablespoons finely chopped sweet

pickles or green cucumbers% cup finely chopped celery34cup mayonnaise% teaspoon salt1/ 2 teaspoon white pepperMix above as listed until ingredients

are thoroughtly blended. Chill. Take 2or 3 medium green cucumbers; cut inhalf lengthwise; remove seeds and pulp.This may be added to ingredients. Fill

the halves of cucumbers with salad mix-ture. Serve on small plates, and on sidesofeach boat, lay stripes ofpimientocheese for oars.

Mrs. Clara ChappellRoute 1, Box 75Buckeye



FOOD WITH AN ARIZONA ACCENT5Moulded Egg Salad12 hard-cooked eggs2 tablespoons gelatin

1/2 cup cold water1/2 cup boiling water

11/2 cups mayonnaise1/2 teaspoon salt2drops Tabasco sauce1 teaspoon grated onion

1/2 cup chopped parsley% chopped green pepper4tablespoons lemon juice

Soften gelatin incold water. Dis-solve in boiling water. Add mayonnaise,lemon juice, salt, sauce and onion juice.Separate the yolks fromthe whites ofthe eggs. Force yolks throughasieveand chop whites. Place the egg-yolks in

an oiled pan; pour in half the gelatinmixture; add green pepper and parsley,mixed. Cover with the egg-whites andremaining gelatin mixture. Chill untilset.Unmold on a large platter. Servewith a chicken or vegetable salad. Gar-nish with lettuce or water cress, quar-tered tomatoes and ripe olives or rad-ishes. Serve with French dressing.

Mrs. Grant Eisenach210 East 2nd AvenueMesa

All-n-One Salad

1 head lettuce1No. 2 can string beans, drained2 tomatoes, cut into eighths2cups diced cooked potatoes1 7-ounce can flaked fish1 purple onion, sliced

Fewgrains pepper3hard-cooked eggs, sliced

1/ 2 cup mustard pickle1 small garlic bud, finely minced

Dressing

3/4 cup salad oil1 teaspoon granulated sugar

14cup vinegar3/4 teaspoon saltBeat dressing ingredients together

with a fork.Break up the lettuce and arrange in

bowl. Arrange layers of the beans, to-matoes, potatoes, fish, onions, and eggs.Thoroughly toss and mix the salad withthe dressing,

Mrs. E. E. Olin

Box 564, East 2nd Avenue

Mesa

Ham Salad1 cup diced leftover ham2 cups shredded cabbage and apple

Moisten with sour cream dressingMrs. Zenna EthingtonRoute 1, Box 81Chandler

Spanish Corn Salad8 tomatoes2cups whole grain corn1 pimiento, chopped1 onion, minced

1 green pepper, chopped1 cucumber, cubed

Pepper and saltTabasco SauceCayenne pepperSalad dressing

LettuceSelect tomatoes of uniformsize. Scoop

out center; mix tomato centers withcorn, chopped pimientos, peppers, onion,cucumber and seasoning. Blend withsalad dressing and a dash of paprika.Fill tomatoes and place on crisp lettuce

leaves.Mrs. Rose TitgenRoute 1, Box 5 5Phoenix

Hot Vegetable Salad1 firm head lettuce

1small green pepper6 stalks celery2 tomatoes1small onion1 pound ground round steak

Saute minced onion in little oil or but-ter; add ground

round steak and cook.Wash vegetables, shred lettuce and cutother vegetables in small pieces. Add2 tablespoons water to meat and addto the mixed vegetables. Salt and pep-per to taste, and cook just long enoughto heat through.

Served with mashed potatoes, thismakes a delicious summer meal for thefamily. For those would-be dieters, omitthe potatoes and you have a satisfyingmeal, yet low in calories.

Mrs. Ella M. BillsRoute

2, Box 8 97El Cajon, California




Tongue Salad1 beef tongue6 medium, crisp, tart apples

1cup crisp celery, finely sliced34cup chopped pecan meats

1cup Grandma Young's Salad Dress-ing

1 tablespoon lemon juice1 teaspoon grated onion (optional)

Boil slowly or simmer the beef tonguewith 1 small onion, 2 bay leaves, celeryleaves, 2 dried Japanese peppers, andsalt to taste. When tongue is very ten-

der, remove skin. Return tongue tobroth, allow to cool in the broth. Puttongue through mediumblade of food

chopper. Add diced apples with or with-out peel as preferred, celery nuts and

dressing in which has been mixed thelemon and onion juice. (The lemon is

necessary, but theonion may beomitted.)

Mix well, and serve on shredded let-tuce or water cress with additional boileddressing and halves of pecans to deco-rate.

Grandma Young's Salad Dressing1 scant tablespoon butter

2 tablespoons sugar

1/3teaspoon salt

1 teaspoon powdered mustardMix well together. Add yolks of7

eggs, beaten, 34 cup vinegar, and 1/ 2 cup

rich milk (cream preferred). Cook intop of double boiler until thick. Put upin sterilized jars. Seal. Keeps well ina cool place.Areally delicious, old - fashioned

boiled dressing. Grandma Young usu-ally made it with yolks left from eggswhen she made Angel Food Cake, for

which she was equally famed.Note: A small amount of flour may

be used for thickening if there are notenough eggs available.


Vitamin SaladDissolve 1 package oflemon gelatin

in water according to directions on thepackage. Add 14 teaspoon salt, 1 table-spoon sugar, 2 tablespoons vinegar. Let

cool while you dice or shred:3 unpeeled apples4stalks celery3 oranges1cup shredded carrots

Put in a cool place until gelatin is

firm. Serve on lettuce leaves, topped

with salad dressing. (A few cauliflower

flowerets cut fine in this salad give it a

nutlike flavor.)

Cottage Cheese Salad6 slices pineapple1 pint cottage cheese

Cream and mayonnaise3 bananas

FewcherriesArrange individual servings—a slice of

pineapple,aserving of cottage cheese,

with 1/ 2 banana and 2or 3 cherries ontop—on a lettuce leaf and serve with thecream and mayonnaise.


Cheese-Pineapple Salad1 No. 2 can sliced pineapple

1/2 pound American cheese18 marshmallows

Dice pineapple and cheese; cut marsh-mallows into fourths. Heat juice from

pineapple and thicken slightly with flour.Pour over above mixture. May be usedat once, but flavor is much improved byleaving it in the refrigerator overnight.

Mrs. R. L. McBee946 East CoronadoPhoenix

Pineapple Cheese Salad1 package lemon gelatin dessert1cup boiling water1 cup pineapple juice1 cup diced canned pineapple

1/4 teaspoon salt% cup grated American cheese or

cream cheese1/2 cup heavy cream, whippedDissolve gelatin dessert in boiling

water. When cool, add pineapple juice,pineapple, and salt. When mixture be-gins to stiffen, beat in cheese and whip-ped cream. Turn into molds that havebeen rinsed incold water, and chill.

When firm, unmold on lettuce leaves and

serve with mayonnaise. Serves 6. Evap-

orated milk may be used in place of whip-ping cream. This is also good when limegelatin is used.

Poured intoashamrock mold this

makes an appropriate salad for a Saint

Patrick's Day luncheon.Miss Lela SmithRoute 1, Box 33Peoria

Frozen Fruit SaladMix '4cup sugar, 1/ 2 teaspoon salt,

11/2 teaspoon flour, 1 egg, 34 cups pine-

apple juice and 2teaspoons vinegar.Cook, stirring, until thick. Cool. Add 1cup cream, whipped; 3 mashed bananas,1 cup diced pineapple, 1 cup diced pears

and 1 dozen maraschino cherries, sliced.

Freeze in ice tray until solid. Cut in

squares and serve on a bed of lettuce.Mrs. Arthur RoveyRoute 8, Box 6 6 3Phoenix

Jack Fowler

35 North 5th Avenue

Glendale



FOOD WITH AN ARIZONA ACCENT7Cranberry Gelatin Salad2 cups cranberries

1 3/ 4 cups water1 small can crushed pineapple1package raspberry gelatin2 large apples

1/3 cup sugarWash cranberries and put them

through food grinder. Dissolve gelatinin water following directions on package.Add sugar. Cool. Add ground cran-

berries, pineapple, and finely choppedapple. Pour into small molds and chilluntil gelatin isset.Unmold on lettuceleaf and garnish with salad dressing.

Mrs. James BondLaveen StagePhoenix

Frozen Fruit Salad10 marshmallows2 slices pineapple1 medium banana

1/2 cup quartered orange sections1/2 cup quartered grapefruit sections

Fluffy dressingCut marshmallowsineighths; dice

pineapple; slice banana. Combine fruits;

toss lightly with marshmallows. AddFluffy dressing. Pour into refrigerator

tray; place in freezing unit and freeze2or3hours at coldest temperature.

Serves 6 .One-fourth cup salted peanuts may be

added to the salad, and additional saltedpeanuts used as a garnish.

Fluffy Dressing3 marshmallows2 egg yolks

2 1/2 tablespoons lemon juice1/4 teaspoon salt1/2 cup whipping creamCut marshmallows in quarters. Beat

egg yolks well; add lemon juice and salt;

cook in double boiler until thick, stirringconstantly. Add marshmallows. Beatuntil marshmallows are melted. Removefrom heat. Cool. Whip and fold incream. Makes cup.


Lamb and Fruit Salad2 cups cold leftover lamb, cubed4oranges with sections sliced

cup French dressing

Toss together lightly the lambcubes,sections of oranges cut inhalves orthirds, and mix with French dressing.Serve on bed of lettuce or water cresswith a creammayonnaise and garnishedwith orange sections and green pepperrings.

Mrs. Raymon Low1926 East Thomas RoadPhoenix

Grapefruit Salad

Peel two grapefruit, removing all the

inner white membrane. Remove eachsection of pulp in whole pieces. Sprinkle1/ 2 teaspoon salt over grapefruit and let

stand for 1/2 hour. Pare and slice a cu-

cumber; cover with water, add 1 table-spoon salt; let stand 1/2 hour. Drain and

cover with vinegar a fewminutes, thendrain and mix with the grapefruit and

1 cup of cold diced cooked chicken.Serve on salad plates, each garnished

with 1 spoonful mayonnaise and a stuffedolive. Serve with toasted butter sand-wiches and coffee.

Mabel Hemphill508 East 8th StreetTempe

Creole French Dressing(An Old Family Recipe)

Mix together the following ingredi-

ents:1 cup salad oil

1/3 cup catsup2 tablespoons sugar

Juice 1 lemon1 tablespoon grated onion

1 :3 cup vinegar

1clove garlic1 teaspoon salt1 teaspoon dry mustard1 teaspoon paprika

Mrs. P. P. O'DellRoute 1, Box 3 5 5Tempe

Sour Cream Dressing4tablespoons heavy sour cream2 tablespoons sugar2 teaspoons vinegar

Whip cream, add vinegar and sugar.Sweet cream may be substituted forsour, by adding1tablespoon vinegarand allowing to stand a few minutes.

Mrs. Lula LongwellRoute 12, Box 98 5Phoenix




Frozen CherrySalad4 slices pineapple

1/2 cup white cherries8 marshmallows

1/2 cup shredded blanched almonds(or pecans)

1 cup boiled salad dressing1/cup whipping creamCut fruit into small pieces and marsh-

mallows into eighths. Combine with al-monds and salad dressing. Fold whippedcream into mixture. Pour into refriger-ator tray; place in freezing unit, andfreeze about 3 hours at coldest tempera-ture. Cutin squares or oblongs andserve on lettuce. Garnish with mara-schino cherries and candied citron. Serves8.

Mrs. D. M. Huston215 South SirrineMesa

Frozen Banana Salad

2 3-ounce cakes cream cheese1 teaspoon salt

1/2 cup mayonnaiseJuice of 1 lemon

1/2 cup crushed pineapple2 medium bananas

1/2 cup walnut meats% cup maraschino cherries or fresh

strawberries1 cup whipping cream

Crisp lettuce leavesMix cream cheese with salt, mayon-

naise, and lemon juice. Add pineapple,

sliced bananas, nut meats, and cherriesor strawberries. Fold in whipped creamand pour into refrigerator freezing tray.

When frozen, serve in slices on crisplettuce leaves. Garnish with fresh fruit

—strawberries if in season. Fresh, wholestrawberriesand chopped walnut meatsare very

attractive.Mrs. Anna B. HumeRoute 1, Box 102ATolleson

T w e n t y-Four Hour Salad2 eggs, beaten4 tablespoons vinegar4 tablespoons sugar2 tablespoons butter

1 cup cream2 cups white cherries or grapes2 cups cut pineapple

2 diced oranges2 cups quartered marshmallows

Put eggs in double boiler; add vinegarand sugar, beating constantly until thick

and smooth. Remove fromfire, add but-

ter, and cool. Fold in whipped creamand fruit mixture. Let stand overnight

in refrigerator or cool place.Mrs. Phyllis HarbesonCamp Verde

Grape Cluster SaladPlace a half pear, round side up, on

crisp lettuce. Moisten cream cheese withmilk and spread over pear. Cut seedlesswhite grapes in half and cover the pear

with them to resemble a bunch of grapes.Place a bit of grape stem in the largeend of the pear. Use fresh grape leaveswhen inseason. Serve with Frenchdressing.

Mrs. Adolph Bottcher

Care Laveen StagePhoenix

Autumn Salad

Great mellow, fragrant quinces fromour own garden gave us the food we wereinspired to call Autumn Salad.

We stewed the fruit, when peeled andcored, till tender, then candied it withsugar and cooked it more slowly till thenatural red color appeared. Black wal-nut pieces are inserted in thecooledglazed halves, on the round side, so theywon't show to destroy the color framewhen the hollow is piled with snowy cot-tage cheese. Endive or lettuce is theframe for this food picture on the saladplate. Mayonnaise may be colored withbutter color or paprika and made to looklike yellow leaves on the lettuce frame.

Top the white cheese with a yellow leafof mayonnaise, a spray of red paprikaor a red cherry.

You'll never know how different orhow good this is till you crunch into ablack walnut, through a bite of mayon-naise, cheese, and cool, red quince.

Mrs. Marion C. PearceRoute 4, Box 799Tucson

Everyday Fruit Salad2 well-flavored apples

1 large, ripe banana2 stalks crisp, green celeryChop into a bowl and over it put the

following inexpensivebutvery tastydressing:

Mix together in the order given-% cup evaporated milk3 heaping teaspoons sugar

37% 1 teaspoon saltJuice of 1 medium lemon

1/2 teaspoon vanilla flavoringToss fruit in bowl until dressing is well

mixed. Chill thoroughly and serve. Serves4. (One

may vary this salad by addingchopped marshmallows, pineapple, rai-sins, or whatever fruit suits the taste.)

Mrs. W. C. L. HinesRoute 10, Box 371Phoenix

Consider thecucumber—it does itsbest fighting when it is down!



FOOD WITH AN ARIZONA ACCENT9Chilled Lamb and Pecan Salad1 cup minced lamb

1/2 cup pecan meats1/2 teaspoon mustard2 tablespoons sugar3egg yolks

1 cup thin cream1/ 4 cup vinegar1/4 cup lamb broth1 teaspoon gelatin

% cup cold waterMix mustard, salt, sugar, and beaten

egg yolks. Heat cream slowly in doubleboiler, and polir over mixture. Replacein boiler, add vinegar and lamb broth,and cook 10 minutes or until of a cus-tard-like consistency. Remove from fire;add gelatin which has been soaking incold water for five minutes. Add minced

lamband chopped pecans. Pour into amold and chill for 3 or 4 hours. Unmoldonlettuce and serve with cucumberdressing.


Tuna Salad

1can tuna1No. 2 1 / 2 can spinach6 hard-cooked eggs6 sweet pickles

1 can pimientos2 teaspoons salt

1/ 4 teaspoon pepperAbout 4 tablespoons salad dressing

Drain juice from spinach; place spin-ach in bowl; add flaked tuna, pickles,pimientos, and 4of the eggs cut intosmall pieces. Add salt and pepper, thensalad dressing, mixing thoroughly. Gar-nish with remaining eggs, sliced thin,and sprinkle with a little salt and pep-per. Serves 8.

Mrs. Elva K. CluffRoute 1, Box 21 8Chandler

Salmon SaladTo 1 cup boiling water add 1 tablespoon

gelatin which has been dissolved in about1/2 cup cold water. Add 2 tablespoonslemon juice and salt to taste. Place 1/3of the gelatin in a square dish and addto it 1 cup salmon, preferably red. Whenthis becomes set, add another third ofthe gelatin and a cup of cooked peas.When again firm, add remainder

of thegelatin and a cup of cooked, diced car-rots. Chill about 2 hours. Serve withFrench or Russian dressing.

Mrs. Esther JohnsonRoute 1, Box 1082Phoenix

Food for Victory—One or more serv-ings daily of lean meat, poultry or fish.

Lime Gelatin Salad1 package lime gelatin1small can pineapple chunklets1cup cottage cheese

1/ 4 cup chopped pecansPour 1 cup hot water over gelatin.

Take juice from can of pineapple; addenough water to make acup and addthis also to gelatin. When cool, addchunklets, cut up alittle, and cottage

cheese. Mix lightly, set in refrigerator

till firm. Serve on bed of lettuce andtop with mayonnaise thinned with 1tablespoon pineapple juice. Rprinkletop with chopped pecans. Serves 8.

Mrs. Ida M. Lorden2667 B StreetSan Diego, California

Macaroni Salad1%cups salad macaroni

2hard-cooked eggs1/2cup chopped sour or dill pickle34 cup chopped celery3or 4 tablespoons chopped pimiento1or 2 tablespoons grated onion1 teaspoon salt1 cup cubed cheese1 or 2 small chopped tomatoes

1/ 2 or 34cup mayonnaiseCook macaroni in boiling water until

tender. Drain and cool. Combine with

remaining ingredients. Chill, and servein lettuce cups. Serves 6 .

Janie Steele1715 East MonroePhoenix

Salad

2oranges2hard-cooked eggs2cups shredded cabbage

1/ 2 cup rolled soda crackers% cup ground jumbo peanutsMix ingredients with salad dressing.

Serve on lettuce leaf. Serves 4.Mrs. C. S. Stains578 South 9 EastSalt Lake City, Utah

Cabbage & Pineapple Salad2cups shredded crisp cabbage1No. 1 can crushed pineapple2heaping tablespoons salad dressing,

thinned with 2 tablespoons top milk1 teaspoon sugar

1/2 teaspoon salt

Blend all together and serve on crisp

lettuce leaves. Will serve 6 .Mrs. M. F. FerrellRoute 1,Box 97Flagstaff

Mrs. Edna Herrin, Route 10, Box887, makes Cabbage and PineappleSalad in similar fashion; but she uses1 cup whipped cream with 1/2 cupsalad dressing, and adds glamourwith 1/2 pound cut marshmallows.




Stuffed Peach Salad8 peach halves, drained1 3-ounce package cream cheese

24 chopped salted almondsDash of salt and paprikaCrisp lettuce cupsBits of brightly colored jellyMayonnaise

Blend cheese, salt, and paprika. Fillpeach halves with this mixture. Arrange

2 in each lettuce cup. Place 6 almondson each serving, a spoonful of jelly anda spoonful of mayonnaise, with jelly on

top of mayonnaise. Serves 4 ,


Fruit Date Salad

1 cup diced grapefruit

1 cup diced orange1 cup diced pineapple

1/2 cup diced sweet red cherries11/2 cup chopped dates

1 cup chopped pecans1/2 cup shredded cocoanutMix ingredients. Chill. Serve on small

lettuce-covered plates with either whip-

ped cream or mayonnaise.

Mrs. Clara Chappell

Route 1, Box 75Buckeye

Santa Clara Salad

24 cooked prunes2 3-ounce packages cream cheese1 No. 21/2 can sliced pineapple

Maraschino cherriesHeat lettuce

Stone prunes. Stuff them with cream

cheese, softened with a little milk. Place

pineapple on lettuce and arrange threestuffed prunes on each slice. Garnish

prunes with bits of maraschino cherries.

Ruth BottcherLaveen StagePhoenix

Bing Cherry Salad

2 cups black cherries, well drained1 cup diced celery, nuts and cheese

1 package sweetened lemon gelatin

2 cups waterCombine gelatin and water, following

directions on package. Chill until partly

set.Pit cherries; stuff with nuts and

grated cheese. Arrange cherries, celery

and gelatin in alternate layers in mold.

Chill until firm. Serve with mayonnaise

on crisp greens.Mary EthingtonChandler

Cheese &Pea Salad1 No. 1 can peas, drained

1 cup cheese, diced1 small onion, chopped

Mayonnaise1 pimiento, chopped1 teaspoon salt

1/2 head lettuce, choppedDrain peas; add other ingredients; mix

well with mayonnaise. Chill and serve.Janie Steele1715 East Monroe St.Phoenix

Everyday Vegetable Salad1 head lettuce2 raw carrots2 fresh tomatoes

1/2 sweet bell pepper

1 small can peas% teaspoon salt3 tablespoons mayonnaise3 tablespoons sandwich spread2 hard-cooked eggs

Drain water from peas. Mix peas,lettuce, carrots, tomatoes, pepper, salt,mayonnaise, and sandwich spread to-gether. Garnish with slices ofhard-cooked eggs.

Mrs. Frank CatesGadsden

Relish Salad

Dissolve 1package lime gelatin in 1cup hot water. Add 1 cup diluted pine-apple juice and 1 tablespoon vinegar.Dice 3 slices pineapple, 1 cucumber, 1/2cup stuffed olives and % cup sweetpickles. Add to cooled gelatin. Unmoldon lettuce.

Mrs. Aubrey K. Wilcox648 East D Avenuelendale

Carrot Salad1 cup shredded carrots1 cup shredded apples

% cup broken walnut meats1/4cup seedless raisins

MayonnaiseMix carrots, apples, raisins, nuts, and

mayonnaise together. Serve in bowl sothat everyone may help himself. Moremayonnaise may be used if desired.

Mrs. C. R. ShumwayBox 23esa

Russian Dressing1 medium onion, grated

1/2 (scant) cup sugar% cup tomato catchup

1/2 teaspoon salt1/4cup vinegar1 teaspoon Worcestershire sauce1 cup salad oil

Mix ingredients in order given. Storein a pint jar in refrigerator. Shake well

before using.Mrs. E. O. Brie!5741 North RockwellChicago, Illinois



CLIP 'N PASTE1



32LIP 'N' PASTE



FOOD WITH AN ARIZONA ACCENT3Economical, substantial and oh,

so good! The Main Dish steals honors

from both meats and vegetables by

combining them in a casserole or on

a platter, and to make matters moreinteresting, calls upon cereal foods

such as corn meal, macaroni and

spaghetti, dumplings and noodles.The Main Dish invites the use of

intriguing dress-up foods such as

olives,mushrooms, green and pi-miento peppers and the like, and

luresacook into all manner of ad-venturing in the realm of onions,garlic and spices.

Arizona Farmer cooks are adept at

capturing variegated goodness in asingle dish. Turn the page and seewhat's cookinl




Italian Spaghetti(As Given By a Mere Man)

1pound lean pork, cut fine2 pounds stew meat, cut fine

1/2 bell pepper

2 medium onions2buttons garlic1cup tomato sauce

Dash of cayenne pepperSalt and pepper to taste

3 7-ounce packages spaghetti1cup mushrooms

Sear meat a speck, then simmer in two

inches of water for 2 hours. Fry bell

pepper, onions and garlic in fat, and addto meat, which should still have a halfan inch of water on it. Put in tomato

sauce and mushrooms, and cook until

well flavored. Add salt, pepper andcayenne to taste. Cook spaghetti in

salted water, drain, and put on a big

platter. Pour the other stuff on top of

the spaghetti, and serve while very hot.Arnion CurtisLitchfield Park

Mexican Delight1 can corn1can tomato sauce

1pound ground beef1 large onion, cut fine1green pepper, cut fine

1/ 2 pound spaghetti1/2 cup grated cheese

Brown onion and pepper in cooking oil.

Remove from oil and thoroughly fry

meat. Add onion, pepper and meat to

well cooked spaghetti, corn and tomato

sauce. Place in baking dish and cover

with grated cheese. Bake to 325 degrees

F. until cheese is well browned.Mrs. G. H. StandageRoute 2, Box 202A

Mesa

Supper Spaghetti3 cups boiled spaghetti1pound ground beef

14 pound ground chicken or calf liver3 cups stewed tomatoes

1cup diced carrots1/2 cup fat or oil1cup diced celery1cup chopped onion2 teaspoons salt2 teaspoons chili powder

14cup chopped parsley1/2 cup shredded yellow cheeseSimmer the meat with the vegetables

and fat for 1 hour, or until vegetables aretender and mixture is thickened. Add

salt and chili powder. Stir in 2 table-spoons of the parsley. Serve on spa-

ghetti in a large bowl and garnish thetop effectively with the remaining pars-ley and shreds of yellow cheese.

Not only is this dish delectable andnutritious, but it is also handsome, wear-ing a crown of green and gold.

Mrs. Maude HalterrnanRoute 1, Box 36Scottsdale

All-in-One Baked Dish

1/ 2 pound vermicelli or spaghetti1medium onion, chopped fine1green pepper, chopped fine2 teaspoons celery, chopped fine

1clove garlic2 tablespoons olive oil

1/2 cup canned tomato with puree1pound ground beef

11/2 teaspoons salt'4 teaspoon paprika1/2 teaspoon cayenne pepper1/2 cup grated cheese1cup mushrooms, diced1cup canned corn

1/2 tablespoon Worcestershire sauce

Cook vermicelli or spaghetti in salted

water until tender. Drain in colander;remove starch by running cold water

through it. Fry onion, garlic, celery and

green pepper in olive oil until onion is

golden brown. Add tomato, salt, paprika,

cayenne pepper andWorcestershire

sauce, stirring constantly. When thor-

oughly heated, stir in grated cheese and

diced mushrooms. Add vermicelli or

spaghetti, corn and ground beef. Stir

well; add liquid from mushroomsand 12

cup hot water. Stir constantly for 5

minutes to prevent lumping. Place in

baking dish, sprinkle with grated cheese,

and bake 30 minutes at 350 degrees F.

(Three medium potatoes may be peeled,

halved and baked on the top of this all-

in-one dish.)Mrs. Clara Chappell

Route, 1, Box 78Buckeye



FOOD WITH AN ARIZONA ACCENT5Main Dish Meat Balls1 No. 2 1/ 2 can tomatoes with puree1 cup water1 small onion, diced1 or 2 cloves garlic, diced

1 teaspoon saltteaspoon sugar

Combine in deep, covered utensil andplace on low flame to simmer.

Then mix together:2 pounds hamburger

1/cup uncooked rice2 tablespoons flour

1% teaspoons salt1 teaspoon rosemary, finely crushed1 teaspoon chopped onion1 egg, slightly beaten

Form into balls about the size of wal-nuts. Brown balls evenly in hot bacon

grease or lard.

As they are browned, drop into thedeep kettle containing the hot tomatobroth. When all the meat balls arebrowned, add 1/2 cup hot water to the hotgrease remaining in the pan, and pour

into the tomato broth. Cover tightly andsimmer about 40 minutes.

The rice steams and swells the meatballs. The unusual flavor of the rose-mary cooks thoroughly through the

meat.(This herb grows profusely insome parts of southern Arizona, or canbe purchased among the spices in anygrocery store.) When ready to serve,the tomatoes will have cooked to a thick,flavorful gravy—and you have sauce,meat and rice in one dish.

This is very adaptable for an outdoormeal, as it can easily be carried in avacuum container.


Hamburger Special

pound hamburgercup canned tomatoeslarge onion, choppedteaspoon saltPepper to tastecan whole kernel corn, drainedpackage spaghettiGrated cheese

Mix meat, tomatoes, onion and season-ings, and cook slowly until meat and

onions aredone. Pour in center of oven-proof platter and •surround with wholekernel corn. Have spaghetti cooked ac-cording to package directions; drain andpour over top of meat and corn. Sprinklewith grated cheese and place underbroiler until cheese is melted and cornis heated through. Serves 6 to 8.

Mrs. L. L. BatesChino Valley

Valley Forge Chicken Stew(An Old Family Recipe)

2medium onions3 tablespoons bacon drippings or

other fat

1 fricasseeing chicken, 3 or 4 pounds3cups water

1 1/2 cups cooked tomatoes2 tablespoons Worcestershire sauce

1 to2 teaspoons salt1/8 teaspoon pepper1 cup cooked Lima beans

11/2 cups whole kernel corn1 tablespoon butter

1/4 cup cracker crumbsSaute thinly sliced onions in bacon

drippings in a heavy kettle, until limp

but not brown. Add disjointed chicken;

brown. Pour off excess fat; add water,tomatoes, Worcestershire sauce, salt andpepper. Cover and simmer until chickenis nearly done, about 1 1/ 2 hours. AddLima beans, corn, butter and crumbs.Continue cooking 30 minutes longer.Serve in soupplates or bowls. Serves6 to 8.

Mrs. Opal HallRoute 8, Box 1120Phoenix

When Mr. W. N. Moore, of the

United States Bureau of Reclama-tion, read Mrs. Hall's recipe forValley Forge Stew, on ArizonaFarmer's Women Page, he objectedstrenuously because no recipe fordumplings accompaniedit."I'm a200%dumpling man myself," he de-clared. So here's how to make—

Dumplings

1 1/2 cups flour3 teaspoons baking powder

teaspoon salt2 tablespoons lard

3/ 4 cup milk

Sift flour, baking powder and salt to-gether. Cut in lard and gradually addmilk. Drop by spoonfuls on top of stew,being sure dumplings rest on top of themeat and vegetables. Cover tightly atonce, and do not remove until dumplingshave steamed for 12 minutes.

Glorified Lima Beans

1No. 2 can Lima beans8 small onions, boiled1can tuna1can condensed mushroom soup

Combine onions, tuna, Lima beans andsoup. Place in buttered baking dish andbake 30 minutes in moderate oven.


1

11

1 1 / 2

1




Liver DumplingsFry until tender, 11/2 pounds liver.

Run through food chopper and add 2 wellbeaten eggs. Add 1 tablespoon chopped,crisp bacon and 11/2 tablespoon bread

crumbs that have been toasted in but-ter. Cook 1small minced onion in but-ter, add to liver mixture and salt andpepper to taste.Add enough flour tohold mixture together, and drop byspoonfuls into stock or boiling water.Steam, tightly covered, 15 minutes. Haveready 1 cup bread crumbs, toasted inbutter and pour over dumplings.

Mrs. Ella M. BillsRoute 2, Box 897El Cajon, California

Liver Paddies(An Old Family Recipe)

Grind 1 pound liver with 1 large onionand 1apple. Season with salt andsprinkle with Louisiana Hot sauce.Thicken with Y4 cup corn meal. Dropwith spoon in a hot skillet containing

margarine or bacon drippings, and fry

in "paddies."Mrs. V. H. Davis834 South 19th AvenuePhoenix

Tomato Dumplings

(An Old Family Recipe)1 No. 21/2 can tomatoes1 teaspoon sugar

1/2 teaspoon saltDash of pepper

Let come to a boil, then drop in dump-

lings made as follows:1 or 2 well beaten eggs

1'4 cup milk2 cups flour

1/4 teaspoon salt

2 teaspoons baking powderCook dumplings slowly in tomato mix-

ture, covered, for 20 minutes. Pour over

them 1 cup cream and serve.Mrs. George GehonRoute 7, Box 654Phoenix

Braised Ox Tail and Mushrooms

Cut 2 medium ox tails at each joint.

Sear in small amount of hot fat; add a

little water, onion, pepper, saltand

celery according to taste. Place in bak-

ing dish, cover and cook in oven about4hours at 400 degreesF.Add dry or

canned mushrooms according to taste,

and cook half an hour longer. Thicken

with flour. Serves 6.Mrs. Bob KaneP. O. Box 666Eloy

Ask a hungryman if he wants meat

on the table!

Goop2- or 3-pound fricasseeing chicken1 veal knuckle3 cups uncooked spaghetti1 teaspoon paprika

1/4 cup minced onion1/4 cup minced green pepper1/4 cup minced pimiento

1 1/2 cups ripe olives2 cups cheese

Cut chicken in pieces; brown in hotfat; place in a large kettle and cover withboiling water. Add veal knuckle, andcook 3 hours or until meat is tender. Addsalt to taste after 1 hour. Remove meatfrom broth, remove bones and cut meatin small pieces; return to broth. Brownonion, green pepper and pakrika in fat

and add to the mixture, with the pimien-to. Add more salt if necessary. Add

spaghetti and cook until spaghetti istender. Add olives and 1 cup cheese,finely groundorgrated. Cook untilcheese is melted into mixture. Servepiping hot on a large platter. Sprinkle

remaining cup of cheese over top, and

decorate with strips of pimiento. Servewith raw vegetable salad and hot breador rolls. Serves 10.

Mrs. Charles A. Mitten22East 1st Street

MesaEconomical Stew

1 pound lean beef, cut in 11/2-inchcubesPepper, salt and flour

2 tablespoons butter or beef fat

1 medium onion, sliced1quart water2 stalks celery

2 carrots, diced2 potatoes, diced2 tablespoons raw rice

1 teaspoon kitchen bouquetRoll meat in flour and brown in fat.

Add water, salt, pepper, and other in-gredients. Boil slowly until tender. Addkitchen bouquet.

Mrs. A. Martin808 North 2nd AvenuePhoenix

Vegetable Meat Loaf(An Old Family Recipe)

Grind 2 onions, 2 potatoes, 2 carrotsand a talk of celery in a food chopper.

Mix thoroughly with 2 pounds hamburger

steak, 2 cups cracker crumbs or stalebread crumbs, 1 cup milk, 1 well beatenegg, and salt and pepper to taste. Bake40 minutes to an hour in a large bakingdish or uncovered roaster, in moderateoven.

This is a meal in one dish—a washdayfavorite in our home.




FOOD WITH AN ARIZONA ACCENT7Veal Goulash1 1/2 pounds veal steak, cut insmall

pieces1 tablespoon fat

1/ 2 cup water1/2 cubed onion2 medium potatoes, cubed1 cup peas, cooked or canned1 small can mushrooms

Salt and pepper to taste1/2 cup cream

Salt veal, dredge in flour and brownin fat.Add diced onion, potatoes andwater. Boil about 10 minutes. Addpeas, mushrooms, cream and seasoning.Simmer a fewminutes. Something dif-ferent and oh, so good!

Mrs. I. F. HallRoute 8, Box 1120hoenix

Lamb Casserole2 pounds lamb shoulder meat (with

excess fat removed)1 medium onion1 tablespoon butter2 tablespoons flour3 cups hot water

21/2 teaspoons saltPepper

34 cup rice

Cut Iamb in 1-inch cubes and brownlightly with sliced onion. Add water, saltand pepper, and let simmer over a verylow fire for 11/2 hours. Add flour, mixedwith enough cold water to make a thinpaste. Cook until gravy thickens.

Meanwhile, cook 34 cup rice in 3 cupssalted water in a double boiler untiltender (45 to 50 minutes). All watershould be absorbed. Line a deep bakingdish on bottomand sides withathicklayer of rice, packing it well. Pour inlamband gravy mixture, and place inmoderate oven for about 30 minutes oruntil thoroughly heated. Serves 5.

Mrs. Arthur G. SnyderShiprock, New MexicoCharleston, West Virginia

Lamb PlatterUse 4pounds breast oflamb and

enough vegetables to supply the family(onions, carrots, sweet and white po-tatoes, celery). Cut lamb insmallpieces; remove surplus fat;put inroaster and cook with small amount ofwater until tender and well browned.Add whole vegetables, also more waterif needed, and cook until done. Serve

meat on platter surrounded with vege-tables. Beef may be substituted forlamb, if preferred.

This is a popular meal in our family—and there are only two articles to wash,one from the stove and one from thetable.

Mrs. Thomas NewboldRoute 3, Box 132Tucson

Gypsy Casserole

3 pounds boiling beef1% cups finely diced onion

2 cloves garlic3 bay leaves3 tablespoons shortening

11/2 tablespoons chili powder11/2 tablespoons corn starch

2 teaspoons salt

4% cups cooked tomatoes3 cups whole kernel corn

34cup halved, seeded raisins1 cup sliced ripe olives

Cooked corn meal (see directions

below)34 cup grated American cheeseCover beef with salted water and sim-

mer in covered kettle about 3hours oruntil tender. Add more water if neces-

sary. Drain broth from meat, and saveforcooking corn meal. Shred meat.

Saute onion, garlic and bay leaves in hot

shortening until limp but not brown.

Remove garlic. Combine chili powder,corn starch and salt, and blend into

onion mixture. Add tomatoes, corn,raisins and olives. Cook about 15min-utes, or until thickened, stirring occa-

sionally. Remove bay leaves.

In a well greased shallowpan (111/2x7x11/2 inches) pour a 1/2-inch layer ofcooked corn meal. (See directions below.)

Cover with meat mixture; top with re-maining corn meal; sprinkle with grated

cheese. Bake 30 to 40 minutes at 400degrees F., oruntil crust is lightlybrowned. Serves 12.

Cooked Corn Meal3 cups meat broth

1% quarts water11/2 teaspoons salt11/2 cups yellow corn mealBring liquids to boil in top of double

boiler, over direct heat. Add salt.Stirin corn meal gradually. Cook five min-utes, stirring constantly. Place overboilingwater, cover, and cook 30 to 40minutes.

Mrs. Vic Prop96 West CypressPhoenix

Hamburger CasseroleBrown 1/2 pound ground round steak

in fryingpan.Add 1 1/ 4 cups tomatoes(No. 1 can), 1/2 cup chopped onion, 1

teaspoon Worcestershire sauce, salt andpepper. Simmer. In baking dish placealternately a layer of green giant peasand a layer of meat sauce, until dish isnearly full. Sprinkle with soft butteredbread crumbs and bake 20 minutes at450 degrees F.

Mrs. E. E. SmithBox 697Casa Grande




Comedy Meat PieUse 2 pounds beef, pork, veal or lamb,

cut insmall pieces. Dredge in flour andbrown in3tablespoons shorteningon top of stove. Add 1 tablespoon salt,1/2 teaspoon black pepper, and 1 pint wa-ter. Cover and cook until tender.

Cook 1/ 4 cup rice well done, and drain.Dice and cook 6 small carrots and 6 smallwhole, tender onions. Line a 10- or 12-inch baking dish (round) with biscuitpastry; add meat and vegetables with2 tablespoons butter for seasoning. Addcooked rice. Cover with rolled-out bis-cuit pastry and bake in a moderate ovenuntil brown.

Now I'll tell you why I named this"Comedy Meat Pie." Ihave raisedfour and still have with me, three

children of our six, so you see I haveneeded a lot of humor, and have usedimagination along with the humor.

Before adding the last crust, Itake a sharp knife and cut eyes andmouth. For a nose I add a lump ofdough. You have no idea how com-ical some of these faces look afterbaking!

Last week our pie looked so muchlike Wallace Beery that I decidedwe'd make table conversation of him.We took turns telling what pictures

we had seen him in, whether he wasmarried, had any children, etc.

Another time I made small indi-vidual pies (each wearing a differ-ent expression onitsface) for aparty for my 14-year-old daughter.I named each one, and each personhad to givean impromptu talk onthe name she drew. It sure did breakthe ice for something to talk aboutfor the "gawky age."

Mrs. J. H. GlassRoute 12, Box 1176

Phoenix

Southern Meat Pie

1% cups all-purpose flour34 cup corn meal1 teaspoon salt

% cup cold shortening6 tablespoons evaporated milk, diluted

with3 tablespoons water

1/cup onion, cut fine3 tablespoons melted shortening

2cups ground beef1% teaspoons chili powder

teaspoon salt

1 10 34 -ounce can condensed vegetablesoup

3/4 cup evaporated milkSift flour, measure and resift with

corn meal and salt. Work in the coldshortening with finger tips, two knives

or apastry blender. Gradually add

evaporated milk, diluted with water andwork to a soft dough. Roll out two-thirdsof the dough to a thickness of % inch.Line a 9-inch pie pan with rolled pastry

and pinch to make a fluted edge. Prick

bottoms and sides of pastry with fork.

Bake 10 minutes at 400 degrees F., oruntil light brown.

Meanwhile saute chopped onions inhot fat 5 minutes. Add ground beef,salt and chili powder. Continue cooking,stirring frequently, until meat is brown.Add and mix thoroughly the condensedvegetable soup. Remove from heat andstir in evaporated milk. Place mixturein baked pastry shell and cover with

criss-cross strips of rolled pastry. Bake

15 minutesat400 degrees F., or untillight brown.

Louise Grove705 East MabelTucson

Old-Fashioned Chicken Pie

1 fricasseeing chicken, about 4 pounds3 tablespoons shortening5 tablespoons flour

1/ 2 teaspoon saltPepper

11/2 cups chicken stock11/2 cups milk

1/cup finely diced celery% cup finely dicedgreen pepper or

chopped parsleyFancy-shaped biscuits

Wash and clean chicken; cook wholeor cut up, in boiling salted water to cover.When tender, remove from broth andcool; remove meat from bones, and cutinto large pieces. For sauce, melt short-ening; blend inflour and seasonings;add stock and milk gradually, and cookuntil thick, stirring constantly. Addcelery and green pepper or parsley; cook

10 minutes and add chicken. Pour intowell greased baking dish; top with bis-cuits. Bake 15 minutes, or until crust is

well browned, in hot oven (450 degreesF.).Serves 6 to 8.

If you would like a change, there area number of toppings that may be used—fluffy mashed potatoes or rice patties

for example. When using dough it shouldbe rolled toathickness of 1/ 2 inch andcut into decorative shapes, or used as anall-over cover withafancy design cut

in the center. Or try this idea:

Roll biscuit dough thin; spread it withbutter and grated cheese or deviled ham;roll up like a jellyroll and cut in 1/2-inchslices. Place the slices, cut side down,

on the hot filling. These "pinwheels"

bubble with goodness for dress-up occa-sions!

Mrs. Anna B. HumeRoute 1, Box 102ATolleson



FOOD WITH AN ARIZONA ACCENT9Shepherd's Pie

Chop cold meat fine; season well with

salt and pepper. Make a brown sauce

with stock, or use gravy from the roast.

Add the meat and turn into abaking

dish. Spread mashed potatoes over top

to forma crust. Prick with fork andbake at 300 degrees F., about 30 minutes

or until brown.(Chopped celery and chopped onion

added to meat mixture will improve the

flavor.)

Steak and Onion Pie

1cup sliced onions1pound round steak, cut insmall

pieces2 teaspoons salt

% teaspoon paprika% teaspoon pepper

Dash of allspiceDash of ginger

2%cups boiling water

2 cups diced raw potatoes1 recipe pastry

Brown onions slowly in hot butter;remove from pan, leaving fat. Roll meatin mixture of flour, spices and season-ings, brown in hot fat. Add boiling wa-ter and simmer, covered, 1hour. Adddiced potatoes and cook 10 minuteslonger. Pour into buttered casserole;lay onions on top. Cover with pastry

rolled to 1/4-inch thickness. Make sev-eral slits to allow steam to escape. Bake25 minutes at 450 degrees F.

Mrs. S. R. Stevens1438 East Thomas RoadPhoenix

Banana Meat Loaf

(Iced with Sweet Potatoes)1% pounds ground beef1 1/2 cups soft bread crumbs

1% tablespoons finely chopped onion1% tablespoons salt% teaspoon pepper

11/2 cups mashed bananas3/4 teaspoon dry mustardThoroughly mix beef, crumbs, onion,

salt and pepper. Combine mashed ba-nanas and mustard; add to the meat

mixture and blend well. Shape into aloaf and pack into a well greased 9x4x3-inch pan. Bake in moderate oven (350degrees F.) about 1% hours. Removeloaf to a shallow greased pan.

Have readyasufficient quantity ofcooked, mashed, well seasoned sweet po-tatoes to "ice" the loaf. After covering

loaf with sweet potatoes, return to ovento brown. Serve at once with hot mush-

roomsauce, using a large platter to

make room for a garnishof glazed baked

bananas, rings of green peppers and

slices of ripe tomatoes.

MushroomSauce

3 tablespoons melted butter2 tablespoons flour2cups canned mushroom soup

Salt and pepper to taste

Combine ingredients and simmer fiveminutes.

Mrs. Anne SlaterRoute 1Sheridan, Wyoming

Hamburger in Egg Plant

11/2egg plants% pound hamburger1 teaspoon sage

% teaspoon cloves4cloves garlic, diced1medium onion, diced2 eggs1 teaspoon salt

% teaspoon pepper1,4 bell pepper, cut fine2 slices toast, broken fine1 tablespoon lard or margarine

1/2 can tomato sauce, small size3 tablespoons raisins

Cut egg plant in halves; scoop out

centers, leaving shell about 1 . / 1 inch thick.Chop scooped-out pulp fine and mixthoroughly in a large bowl with ham-

burger, egg and remaining ingredients.Melt lard or margarine in casserole or

Dutch oven. Fill each egg plant withmixture and bake in casserole at 3 5 0degrees F. until done.

If anyone doesn't like this main dish,he is not very hungry!


Grant Tevis, Jr.

543 East 9thStreetTucson




Stuffed CabbageTakeagood round head of cabbage;

wash and trimoff outside leaves. Witha knife remove the heart, being careful

to remove all the bitter part. Fill thecavity with fresh pork sausage. Lay 2

slices of bacon over sausage and tie thehead securely in cloth. Boil in hot wa-ter, with plate underneath, until welldone. Remove carefully to chop plateand serve.

Mrs. E. E. Olin

Box 564, East 2nd AvenueMesa

Meat Noodle Ring

1pound ground veal (veal is excel-

lent)1 pound pork ribs1 small onion, chopped6 mediumcarrots, cooked1 small can peas, or equal quantity

cooked fresh peas2 tablespoons flour

Salt to taste1 box wide noodles

Boil pork ribs until meat drops frombones. Cook noodles in broth.

Put ground meat in a hot skillet withjust enough hot grease to keep meat

from sticking. Add finely choppedonion and fry until brown. Add pork,cut in small pieces. Chop cooked carrots.Drain peas and carrots, and add to meat.Make a sauce of the combined juicesdrained from thepeas and carrots,thickened with flour. Place meat mix-ture on a large plate, and circle withcooked noodles. Pour sauce over meat,and sprinkle thewhole with 1/2 cupgrated cheese. Serve hot.

Mrs. G. E. ShulzBuckeye

Philadelphia Scrapple

(An Old Family Recipe)Take a whole or half pig's head. Put

in large pot andcover with water. Addspices—a couple of bay leaves, 3 or 4cloves, and sage, thyme, salt, pepperand a couple of cloves (or less) of garlic.Letboil until meat falls offbones.Strain broth and add to it about 2 table-spoons yellow or white corn meal. Letboil until thick. Grind all the meat andstir into corn mixture. Put into breadpans and allow to cool. This will keepseveral weeks in the refrigerator. Sliceofflike bread, dip slices into flour,brown on both sides in hot fat and serve

with fried apple rings.

Mrs. H. StoltzeRoute 6, Box 971Phoenix

Lima Bean Chowder1 /2 cup choppedgreen peppers1 cup diced carrots1 cup tomatoes, peeled1 cup lima beans1small onion

3 tablespoons rice, blanched1 cup thin cream


Soak lima beans overnight; cook rice;cook vegetables until almost done. Mixand finish cooking. Add cream and servehot. Serves 6 .


Shipwrecked

(Dinner in a Dish)Slice onions intoabuttered baking

dish. Over these arrange thin sliced rawpotatoes, thenarather thick layer ofchopped beef or hamburger steak. Covermeat with uncooked rice, then a layer ofchopped celery, next some canned kidneybeans. Season each layer with salt, pep-per and paprika, and top all with to-matoes rubbed through a sieve, or cannedtomato soup blended withanequalquantityof water. Bake 2 hours, or un-til vegetables are cooked.

Mrs. Frank TitgenRoute 1, Box 5 5Phoenix

Philadelphia Scrapple (No. ID1 1/4 pounds cooked pork, chopped fine

1/pound liver, chopped fine1 pound corn meal2 tablespoons onion juice

1/ 2 teaspoon pepper1 tablespoon salt

Any pork cut will do if not too fat.Save the liquor in which meat is cookedand add enough water to make 4 quarts.Bring to a boil and add corn meal veryslowly. Stir constantly, add meat andseasonings, and boil 15 minutes. Simmer30 minutes longer, or until spoon willstand alone in mixture. Pack in cans,cool, and store in refrigerator. Whenneeded cut into slices and fry in slightlygreased skillet.

Mrs. L. EustaceBox 2340Bisbee

"Here's a trick you might tryon that

leftover Sunday roast," says Mrs. E. O.

Watkins, of rural Tucson. "Cut slicesabout '4 inch thick. Beat up an egg.Dip the slices of meat in the egg, thenin bread crumbs, and fry in shallow fat.Two to one your family will not recog-

nize that old roast in a new dress."



CLIP 'N PASTE1



42LIP 'N PASTE

I



FOOD WITH AN ARIZONA ACCENT3Unless you have an eating ac-

quaintance with Thiamin, Riboflavin,

and Nicotinic Acid, you are literally

unable to hold up your head in this

enlightened age of nutrition. From

the Science Laboratory comes the

news that meat is one of the favoriterendezvous of those famous B vita-

mins—to say nothing of Vitamin A,

Protein, Iron, Copper, Phosphorusand Fat!

Arizona Farmer cooks have enlist-ed beef, pork, lamb, fowl, game andfish in the F ood for Victorycampaign.

Theyhave a way with meat, asyou discovered in the chapter on theMain Dish, and as you will further

learn, beginning next page.




Roast Leg of L amb1 leg of lamb3 small cloves garlic, chopped

Flour as needed1 bay leaf, crushed fine

Make slits in meat and insert smallpieces of garlic. Sear leg of lamb inpiping hot fat, preferably bacon fryings.Roll in flour, seasoned with salt andblack pepper or chili powder. Place inroaster with 1 quart hot water and bakein slowoven, allowing 30 minutes cook-ing time per pound. About an hour be-fore roast is done, place whole peeledpotatoes beside meat. After removingmeat and potatoes, make brown gravyof the drippings, thickened with flour.

Mrs. Mary Wolfe

Route 1, Box331 Tucson

L am b en C as seroleUse 2 pounds of lamb cut from fore-

quarters. Cut in1-inch cubes; brownon both sides in frying pan. Brush overwith melted butter and season with saltand pepper. Bake in casserole 20 min-utes oruntil tender. Simmer 34cupshredded carrots for 20 minutes. Add tolamb, with 1cup potato balls, 2 cupsthin brown sauce, and 12 small onions.Bake 30 minutes at 350 degreesF.Add

1cup cooked string beans and 1 table-spoon Worcestershire sauce. Serve fromcasserole.

Mrs. Clyde CurnettRoute 4, Box697Tucson

Swiss Steak1 slice round steak about 1 1/2 inches

thickFlourSaltPepperBacon drippings

1 1/2 cups canned or cooked tomatoes1 cup peas

1cup hot waterPound intosteak as much flour as it

will take; sprinkle with salt and pepper.Brown on top of stove in bacon drippings.Add canned tomatoes, hot water, andpeas. Simmer on top of stove or inmoderate oven (325 degrees F.), about2hours or until tender.

Mrs. Charles E. HallowayTucson

Spanish Steak

Place a sirloin steak in a baking dishand spread over it the following mixture:

1 cup button mushrooms%cup chili sauce2chopped green peppers2 large onions, chopped

Salt and pepperBake about 45minutes in moderate

oven.Mrs. Grant Oury Tevis

543 East 9th Streetucson

Swiss Cream Steak2pounds round steak, cut about %

inch thick1/4 cup butter or fryings2 medium onions, sliced

1/2 cup water1/2 cup thick sour cream2 tablespoons grated cheese

Salt and pepper to tasteCut steak into suitable size pieces for

serving. Sprinkle with salt and pepper,and fry in hot butter until both sides

are golden brown. Add the onion, wa-ter, cream and cheese. Cover tightlyand simmer until meat is tender, or cookin a slow oven.

Lorraine Titgen2727 North 27th Street Phoenix

Smothered BeefsteakTake thin slices of steak from the up-

per part of the round, or one large thinsteak. Lay meat out smoothly and wipe

it dry. Prepare a dressing, using:1 cup fine bread crumbs

Pepper1 teaspoon salt

1/ 2 teaspoon sage1/2 teaspoon powdered summer savory

Enough milk to moisten for a stiffmixture

1 slice of onion, chopped fineSpread dressing over meat; roll meat

carefully, and tie with a string, securingthe ends well. Now fry a few thin slicesof salt pork in the bottomof a kettleor sauce pan, and place the meat rollin the fat that has fried out of the pork.Brown on all sides, turning meat rolluntil a rich color all over. Add 1/ 2 pintwater, cover and simmer until tender.When meat is tender, remove to platter.Thicken the gravy and pour over it.

Carve crosswise in slices through meat

and stuffing.Agnes E. Griffin

Somerton

Cranberry Beef Roast2 1/2 pounds beef rump

2 teaspoons salt11/2 tablespoons flour

2 tablespoons fat

1 quart cranberries14 cup sugarSprinkle meat with salt and pepper

and 'dredge with flour. Brown in fat.

In the meantime wash cranberries, cover

with water and cook 10 minutes, or un-til soft. Rub through strainer; measure

2 cups cooked cranberries and add withsugar to meat. Cover and cook over lowflame 2 to 21/2 hours or until meat istender. Remove meat to platter. Pouroff excess fat from cranberry mixtureand use it as gravy with sliced meat.




FOOD WITH AN ARIZONA ACCENT5Standing R ib R oastSelect a 2- or 3-rib beef roast. A

standing rib roast may be more easilycarved if thebackbone is separatedfrom the ribs by sawing across the ribs

close to and parallel to the backbone.The backbone may be removed com-pletely after roasting. The roast willhold its shape better if the backbone isheld in place by skewers during roast-ing.

Season the rib roast with salt andpepper and place fat side up in an openroastingpan. No rack is necessary asthe bones keep the meat out of the juices.Do not cover; do not addwater. To becertainyour roast will be "just right,"use a meat thermometer, inserting it in

the roast so that the bulb reaches thecenter of the largest muscle. Be carefulthat the bulb does not rest on fat orbone. Roast in a slow oven (300 to 325degrees F.)until desired degree of done-ness is reached. For a rare roast, thethermometer will register 140 degreesF., for a medium, 160 degrees F., andfor a well-done, 170 'degrees F.Allow18 to 20 minutes per pound for cookinga rare roast; 22 to 25 minutes per poundfor a medium; and 27 to 30 minutes perpound for a well done roast.

Yorkshire Pudding(To Be Served with Beef Rib Roast)1 pint milk4eggs (yolks and whites beaten

separately)1 teaspoon salt

2 cups flour

2 teaspoons baking powderMix with beater until consistency of

cream, folding in egg whites last. Pourthe batter into the hot roast pan con-taining 1

4 cup beef drippings from ribroast of beef. Bake in moderately hotoven for 15 or 20 minutes. Cut insquares and serve at once with the roast.

Mrs. Albert J. WolfChandler

B arbecue R oast3-pound roast, beef or pork

(I usually use chuck roast)1 mediumonion, cut fine3 large cloves garlic, cut fine1 cup catsup

3 cups tomatoes, cooked or cannedSeason meat with salt and pepper, roll

in flour, and sear on all sides on top ofstove, in the bottompart of roaster injust enoughhot fat to brown it nicely.Pour other ingredients over the meat;cover and roast in medium hot oventill meat is very tender.

Mrs. L. A. DowdsRoute 9, Box 459Phoenix

Penny-wise Planked Steak1 1/pounds ground round steak

1 teaspoon salt

14 teaspoon pepper

2 teaspoons Worcestershire sauce

3 tablespoons grated onion1 egg

1/3cup milkCombine ingredients; mix until thor-

oughly blended. Shape to resemble por-

terhouse or sirloin steak about 14 inchthick. Brush with melted shortening.Place on heated broiler rack five inchesbelow broiler unit; broil 10 minutes, oruntil well browned; place, cooked sidedown, on heated plank or ovenproof plat-ter. Lower rack slightly so meat willbe same distance fromunit; brush with

melted shortening; and continue broil-ing 10 minutes, or until well browned.Serves 6.

Mrs. Anna B. HumeRoute 1, Box 102Aolleson

B aked Heart1 beef heart

3 slices bacon1 small onion, finely minced1 cup fine bread crumbs

Salt and Pepper to tasteFlour for dredging

Lard for browningWash heart and remove any hard parts.For stuffing, dice bacon and fry untilcrisp; combine with bread crumbs andadd onion. Fill cavity in heart with stuf-fing and sew together. Roll in flour andbrown quickly in hot lard. Place in acovered casserole. Add a small amountofwater to pan in which heart wasbrowned. Heat and pour over meat.Cover and bake in moderate oven (350degrees F.), until heart is tender, orabout 2 hours. Thicken liquid for gravy.

Mr. C. H. Pettitt3919 E. Monta Vista DriveTucson




Baked Spareribs with DressingCut 4pounds of spareribs in pieces,

about 3 ribs to a serving. Put in a pres-sure cooker, and add enough boiling wa-ter to nearly, but not quite, cover. Sea-

son with 1 tablespoon salt and 1 / 2 tea-spoon pepper. Cook under 12 poundspressure for 20 minutes. Remove thespareribs to adripping-pan, and take1cup or slightly more of the broth outof the cooker for the dressing, made as

follows:6 cups broken stale bread

1 teaspoon rubbed sage leavesBroth to moisten

1/2 pint fresh oysters

1 teaspoon finely chopped onion

Use broken bread that is about 3 days

old. Mix in sage leaves which have beenput through the food chopper; add freshoysters andchopped onion. Barelymoisten with broth from spareribs, andput dressing in the pan with the ribs.Brown all together in the oven. If the

dressing seems at all dry upon removingfrom the pan, add hot broth to moisten.

Thicken broth remaining in the cookerwith a little flour, and add 1/2 cup richmilk to make acreamy gravy.

Mrs. Anna B. HumeRoute 1, Box 102A

Tolleson

One-or-T'other Meat Loaf

Pay your money and take your choiceof materials to go in this Meat-or-Fish-or-Liver Loaf.

Start with 11/2 pounds ground meat—veal, lamb, pork, or half-and-half of any

two.Or begin with a tall can salmon, mac-

kerel, or a large can of tuna, or—

Howabout 11/2 pounds fresh beef or

pork liver ?No? All right—you may use ground

"leftover" meat from yesterday's roast!To your choice of meat, add:

21/2 cups shredded Irish potatoes1mediumonion, shredded


1/2 teaspoon dry mustard1egg, slightly beaten

Mix ground meat (or flaked fish)with shredded potato, onion, seasonings

andegg.(If fish or raw liver is used,

include thejuice.) Mix thoroughly;

place lightly in well greased loaf pan.You may add ripe tomato catsup, chili

sauce or butter to top of loaf, according

to your taste. Bake ground beef loaf 30

to 40 minutes in moderately hot oven.

Loaves containing pork should be cooked

45 minutes. Canned fishor liver loaves,

or loaves made from leftovers, need a

cooking period of only 20 to 30 minutes.Mrs. C. W. MaloneyFlagstaff

Danish Liver Loaf2 pounds pork liver1pound pork fat

1onionPut through food grinder 3 times and

mix with:2 eggs2 teaspoons salt

3/4 teaspoon pepper1/2 teaspoon cloves1/ 2 teaspoon allspice2 tablespoons cream

Mix all ingredients. Place in un-greased loaf pan. Place pan in pan of

water; bake at 350 degrees F. for 2 1/2

hours. Test by running knife into loaf.

Serve sliced and hot. What is left, wrapin wax paper and store in refrigerator

for sandwiches. This is avitamin-richmeat, especially goad for children.


Pork Ring1pound ground pork1 teaspoon salt

1/4 teaspoon pepper3/4 teaspoon sage3 tablespoons chopped onions

2 tablespoons dill pickle1 egg

1/3 cup milk1cup bread crumbs

1/2 cup tomato soup1 tablespoon water2 slices bacon1can sauerkraut

Mashed potatoes8 pepper rings

Season pork with salt, pepper andsage. Add chopped onions, dill pickle,beaten egg, milk, crumbs and 1/ 4 cup to-

mato soup. Mix thoroughly, arrange ina buttered ring mold approximately 9 1 / 2

inches across and 3 inches deep. Coverwith remaining strips of bacon on top;

bake 50 minutes at 375 degreesF.Re-

move fromring mold and place a ring

of hot sauerkraut around the meat. Placemashed potatoes in the center and gar-nish with pepper rings,

Leilani Gless2022 North 16th AvenuePhoenix

The right food builds and repairs

your body, keeps it in running order,

gives you energy for work and play,

helps prolong your prime of life, and is

the basis for your good health.



FOOD WITH AN ARIZONA ACCENT7Spiced Ham Loaf1 pound ground smoked ham

1/2 pound ground lean pork

1/2 pound veal2 cups crushed corn flakes

1/2 teaspoon salt1/2 teaspoon pepper3 teaspoons prepared mustard2 eggs, beaten1 cup milk2 tablespoons butter

1/2 cup brown sugar1/4 teaspoon cinnamon1/4teaspoon powdered cloves1/2, teaspoon nutmegGrind meat together; add crumbs, salt,

pepper and 2 teaspoons mustard. Add

eggs mixed with milk. Mix thoroughly.

Melt the butter in a loaf pan; stir in re-maining mustard. Combine sugar andspices; spread over the butter and mus-tard mixture. Press meat down in loafpan and bake 11/2 hours at 350 degrees F.Serve with baked beans and salad.

Mrs. Pete MaceRoute 1, Box 194

Peoria

Upside-Down Ham Loaf

2 cups ground ham11/2 pounds ground fresh pork

2 eggs1 cup milk1 cup cracker or bread crumbs

1/2 teaspoon salt1/8 teaspoon pepper3/4cup brown sugar1 teaspoon dry mustard

1/4 cup vinegar10 maraschino cherries6 slices pineapple

Mix together the meat, slightly beatenegg, salt and pepper. Grease a largerectangular bread pan generously and

pour the brown sugar, mixed with vine-gar and mustard, over the bottom. Onthis press six slices of pineapple witha cherry in the center of each and be-tween slices. Over this, spread themeat, packing in place. Bake 11/2 hoursat 400 degreesF.Turn out on a plat-ter and serve with baked or escallopedpotatoes. Serves 6.

Delores Titgen

3038 North 2nd StreetPhoenix

The experts say we need plenty of thehealthful, substantial foods that are acidin their reaction. Just so we eat enough

of the alkaline-reaction foods to bal-

ance them,

Baked Ham OrientalSelect a 10- or 12-pound hamand have

the butcher cut off the small end. Boil

the ham10 minutes. Pour off the water

and simmer slowly in several waters, to

parboil. This will take about 2 hours.Now remove the skin and push plenty

of garlic buds deep into the flesh. Bakeanhour or more, basting often with

Chinese soy sauce. Have ready: 1 cupflour, 1cup brown sugar, 2teaspoonsground cloves, 2 teaspoons cinnamon, 1teaspoon black pepper. Check the faton top and sides of the hamand sprinklewell with the above mixture. Brownwell for 15 to30minutes. Garnish withsauteed pineapple rings or red cinnamonapples.

Mrs. F. T. TitgenRoute 1, Box55

Phoenix

Ham Baked in Milk2-pound slice of ham1 teaspoon salt

1/2 teaspoon pepper1 tablespoon flour1 teaspoon dry mustard

2 tablespoons brown sugar1 cup sweet milk

•2A cup water

Mix flour, mustard, sugar, salt andpepper, thoroughly. Add milk and water.Blend thoroughly. Place ham in bakingpan and pour mixture overit.Bakeabout 40 minutes at 375degrees F., oruntil ham is tender. Serves 6 .

Mrs. R. M. HalleyBox 300Springerville

Smothered Pork Chops6 pork chops, 1 inch thick

1 . ,4teaspoon salt1/4 teaspoon

sage3 tart apples, cored3 tablespoons molasses3 tablespoons flour

2 cups hot water1 tablespoon vinegar

1/2. teaspoon salt1/2 cup raisinsSprinkle chops with 1/4 teaspoon salt

and sage. Sear slowly in hot skillet,browning on both sides. Place in largebakingdish.Slice apples in1/4-inchslices or rings and arrange on chops.Pour molasses

over them. Add flour tofat in skillet and cook until brown, stir-ring constantly. Add water and stiruntil mixture boils. Add vinegar, saltand raisins. Pour this sauce over chopsand apples. Cover and bake in moderateoven (350 degrees F.), about 1hour oruntil apples are tender.. Serves 6.

Mrs. Louis RedondoRoute 1, Box 380Mesa




Pork Chops A La Elegant6 double-thick pork chops2 tablespoons fat2 teaspoons salt

1/2 teaspoons pepper

cup uncooked ric,21 teaspoon sugar

1 No. 2 1/ 2 can tomatoes1 large onion

Brown double-thick chops in hot fat.Place in single layer in baking dish withtight cover; sprinkle with salt and pep-per.Top each chop with slice of onion;pile 2 tablespoons washed rice on onion;sprinkle with remaining salt, pepper andthe sugar. Pour tomatoes over all; cover.Bake in moderate oven (350 degrees F.),

1 1/2 to 2 hours, or until chops are tender

and rice is done. Serves 6.Mrs. George Dikeman47 East RoanokePhoenix

Chicken Souffle2cups cold chicken, chopped fine2cups scalded milk2 tablespoons butter2 tablespoons flour4eggs1 teaspoon chopped parsley

1/2 cup bread crumbs

1 teaspoon saltFew grains cayenne

Melt butter, add flour and seasonings,heat. Add gradually the milk, cookingtoasmooth cream, add to this theparsley, bread crumbs, and the chicken.Combine with beaten egg yolks. Last,fold in the whites beaten stiff. Turnintoabuttered baking dish and bake35 minutes in a slowoven.


Greek ChickenUse 1 fryer, disjointed. Rub with

lemon. Dip lightly inflour and fryuntil brown, but not tender, in hot fat.

Put aside in cooker. Fry plenty of slicedonions and a little garlic; add a largecan of tomatoes; cook a few minutes andadd 2 tablespoons vinegar. Pour mixtureover chicken in cooker; cover and simmerabout 2 1/ 2 hours. Addpaprika and

camino seed. Serve chicken on platter

with gravy separate, and accompaniedwith mashed potatoes.Bessie R. Tevis543 East 9th StreetTucson

Fricassee of ChickenClean and disjoint a chicken. Put into

a saucepan with just enough boiling wa-ter to cover; add 1 teaspoon salt, a littlepepper and if desired, 1 teaspoon onion

juice. Boil slowly 2 hours or until ten-der; add a little water from time to time

as it boils away. Thicken with 1 table-spoon flour mixed withalittle coldwater, and add1tablespoon finely

chopped parsley. Serve with a borderof boiled rice or dumplings.

Mrs. Arthur JohnsonRoute 1, Box 1082Phoenix

Luncheon Hen1 large hen1 cup flour1 onion, minced2 loaves bread, broken6 eggs2 cups diced celery, cooked

1/4 pound butterSalt to taste

1/ 2 teaspoon sagePepper

1 1/2 quarts broth from chicken1 cup fat, skimmed from broth1 pint milk

Cook hen until tender. Remove frombroth. Skim fat from broth. To a cupof thick fat add flour and well beateneggs; stir into 1 1/ 2 quarts boiling broth;add milk. Allow to thicken in doubleboiler.

Remove chicken from bones, and dice.Makeadressing of the bread, giblets,ground skins and seasonings. Fry onionin butter and add both to dressing mix-

ture; add broth enough to moisten bread.To assemble: Spread dressing in bot-

tomof a well greased baking dish; adda layer of sauce, then the diced chicken,then another layer of sauce. Cover withbuttered cracker, bread crumbs, or drycereal crumbs. Bake 30 minutes in mod-erate oven. Will serve from 10 to 15persons.

Mrs. B. F. ReichenbergerGlendale

Smothered Chicken in Cream(Ranch Style)

Clean and cut up a large chicken (3or 4pounds). Salt, roll in flour thor-oughly, and fry in deep fat. (I alwaysuse butter to fry chicken when fixingit like this. It gives it a better flavor.)Fry until golden brown. Drain off fatand Cover chicken with2cups thin

cream, or 1 cup heavy creamand 1 cupwhole milk. Set on back of stove on lowflame, cover with tight lid and simmer2hours. This makesadelicious creamgravy, and the chicken is very tender.This chicken should be cooked in a heavyskillet withatight lid, or in a Dutchevc n.

Mrs. Bill BentonBox 21 0Springerville



FOOD WITH AN ARIZONA ACCENT9Smothered Chicken or RabbitThis recipe may be used equally well

for young or old chicken or rabbit, theonly difference in the recipe being thetime required to cook them tender. We

prefer the flavor of young fowls and rab-bits (from 1 1/ 2 to 1% pounds each).Take freshly dressed chicken or rabbit,disjoint and cut into serving pieces.Soak in cold water only long enough toremove animal heat.(Do not add saltor vinegar to water, nor soak for a longperiod, as such process takes away thetrue fowl orgame flavor.) Drain.Dredge well in flour which contains ap-proximately 2 teaspoons salt, % tea-spoon pepper and 1/4 teaspoon paprika toeach cup. Brown thoroughly in hot lard.IntoaDutch oven,

deep casserole orheavy roaster with tightly fitting lid,place a layer of the browned meat, thena layer of thinly sliced onions. Sprinklewith celery seed ( 3/4 teaspoon to eachlayer). Repeat until all the meat isplaced, leaving at least 2 inches ofspace at the top for steam.

Pour off all but 3 tablespoons of thefat in which meat was browned. Add tothat 2 cups hot water for each 21/2pounds meat. Pour over layers of meatand cover securely. Place in moderate-ly slow oven or over very low flame.Cook until meat is tender.


B uttermilk Fried ChickenTry that buttermilk touch next

time you fry a chicken, says Mrs.Dan Pitchford, of Desert Lane, southof Phoenix. After drawing and cut-ting up the chicken, salt and put inthe refrigerator several hours. Soakthe pieces in buttermilk for 30 to40 minutes. Remove from butter-milk, but don't shake the pieces.Dredge in flour and fry in deep fatuntil golden brown.

Spiced Chicken

When roast chicken is half done,sprinkle lightly—and restrainedly—withnutmeg, finish baking and hear the de-lighted praises.

Oven Economy

Bake your apple sauce and potatoes inthe oven alongside your casserole concoc-tion. Add salad for color and vitamineffects—and what better meal could youimagine ?

B a k ed R a b b itSoak whole, freshly dressed young

rabbits (from 1 1/2 to 1% pounds) incold water only long enough to removeanimalheat.(Do not add salt or vine-

gar to water nor soak for a long periodof time since such process draws out thenatural game flavor.)

Drain well, then sprinkle lightly withsalt, inside and out. Stuff with bread-sage dressing made as follows:

For each rabbit allow two cups drystale bread, including brown crusts; 1

tablespoon chopped onion; 2 tablespoonsthinly sliced celery; 1 tablespoon celeryleaves; 1 teaspoon chopped parsley; saltand pepper and sage to suit individualtaste; 1/4teaspoon drymustard. Break

stale bread and crusts in small pieces inmixing bowl. Sprinkle with the choppedparsley, salt, pepper, mustard and sage.

Saute in covered pan the onion, celery,and celery leaves, in 2 tablespoons but-ter or lard for 3 or 4 minutes. Wilt wellbut do not brown. Add 1 cup hot water.Pour over bread and seasonings; coverto steam for few minutes. Beat 1 eggslightly; add to dressing; mix thorough-ly but lightly. Stuff rabbit % full. Sewup opening with thread or string.

Place in well greased roaster.Putremaining dressing around rabbits. Add

1/4 cup hot water for each rabbit inroaster. Cover. Bake from 30 to 40minutes in moderately hot oven. Re-move cover, or open vent in roaster, andcook about 15 minutes longer to brownnicely. Do not overcook as young rab-bits are juicy and tender and do not re-quire long baking.

Hamburgers are delicious dipped incream, rolled and fried the same way.

Mrs. C. W. Maloney

Flagstaff

Hasen Pfeffer(Wild Rabbit)

Lay the rabbit meat in anearthencrock (not metal); cover with vinegarand water, equal parts, to which hasbeen added 1 sliced onion; salt, pepperand cloves to taste; and 2 or 3 bay leaves.

Allow this to soak for two days. Re-move meat and brown it thoroughly in hotfat, turning often. Gradually add the

sauce in which it was pickled—as muchas is required and diluted if desired lesstart, with hot water. Cover and simmeruntil tender. Thicken slightly with flour.Before serving, 1 cup thick sour creammay be added.

This method is also used in preparingsaddle of venison.

Mrs. Albert J. WolfChandler



5 0OOD WITH AN ARIZONA ACCENT

Venison SteakCut steak about1nches thick. Hack

well on both sides with sharp knife.Saturate in thick cream. Add salt andblack pepper to taste. Roll in mixtureof

toasted bread crumbs and flour. Dropinsizzlinghot fat (preferably butter,bacon drippings, and lard mixture). Frygolden brown, either rare or well done.

Mrs. T. W. ProciseChino Valley

Wild DuckFor two ducks prepare a stuffing of 4

-cups bread crumbs, 1 cup chopped cel-ery, 1 cup chopped onions, 1 cup seedlessraisins, 1 cup chopped pecan meats, V . 2teaspoon salt, 2 well beaten eggs and

1/ 2 cup scalded milk.Dress ducks; stuff, and close with

poultry pins or by sewing. Lay overeach duck 3 strips of bacon; bake inopen pan, at 500 degrees F., 15 minutes;reduce heat and continue roasting at_ 3 5 0 degrees F., allowing 35 minutes perpound. Twenty minutes before end ofcooking, combine 1 cup catsup, '/1 cupWorcestershire sauce, and 1 / 2 cup chilisauce, and baste ducks with the mix-ture. Serve with an orange and parsleygarnish.

Quail PieDress and skin birds; season with salt

and dredge with flour. Sear in hot fat(preferably fat that has been renderedout of salt pork). Add hot water to adepth of half an inch. Cover tightly andallow to simmer until about three-fourthsdone. (Add seasonings if desired.) Coverbirds with rolled pie dough, pierce toallow steam to escape. Bake in moder-ately hot oven until crust is brown.

Mrs. D. L. Bouse1405 West LynwoodPhoenix

Dove PieDress about 12 birds, leaving whole or

removing all but the breasts, as preferred.Simmer with small amount of water inatightly covered heavy kettle, until

doves are tender enough to fall apart.Remove meat from bones and cut up.Add salt to taste.Make sauce, usingbroth in which doves were cooked, butterand cream, thickened with flour andsalted and peppered to taste. Add 1 smallcan mushrooms.

Place chopped meat and sauce in bak-ing dish. Cover with rolled pie dough orvery rich biscuit dough. Bake in moder-ately hot oven until crust is brown.

Mrs. Thomas Firth1816 Palmcroft Drive

Phoenix

White Wing

Dress birds, rub well with salt andplace in refrigerator overnight. Roll inflour and lightly sear in hot butter. Placeon a rack in heavy kettle or Dutch oven;add 14 to %cup hot water. Cover tight-ly and simmer 1hour, or until tender,over very low flame.

Mrs. O. K. Benjamin1306 West LynwoodPhoenix

Meat Relish Supreme

Acup of cream, whipped stiff. Add acup of applesauce and half a cup of welldrained horseradish. Chill.

Wild Turkey

Wipe inside of bird with damp cloth,

sprinkle with salt and pepper and stuffwith preferred turkey dressing, allow-

ing plenty of room for swelling. Skeweror sew the opening shut, tie legs and

wings together close to the body, and tiestrips of salt pork over the bird. Place,breast down, in an open roaster androast in a slow oven (325 degrees F.),

allowing 15 to 25minutes per pound—the longer time per pound for the smallerbirds. A12-pound turkey requires aboutfour hours.

Baste with butter and water at first,

and later with the juice in the pan. Re-move pork during the latter half of the

cooking time, and turn the bird over to

brown the breast. Make a giblet gravyand serve the bird with cranberry jelly.

This method is equally good for do-

mestic birds.Ruth KrugerHorne Service Dept.Central Arizona Lightand Power Company



FOOD WITH AN ARIZONA ACCENT1Savory Crab2 tablespoons butter1 teaspoon chopped onion3 tablespoons flour1 teaspoon dry mustard

1 cup milk1 cup flaked crabSalt and pepper to taste

Fry onion gently in butter; add flour

and mustard. Stir until blended and addthe liquid, stirring and cooking until

smooth. Add flaked crab and, if you

wish,alittle minced parsley, with salt

and pepper.Fill individual ramekins orscallop

shells with this mixture; sprinkle thetop with grated cheese and butteredbread crumbs, and brown in moderate

oven. This mixture may be quicklybrowned in baked pastry shells.

Mrs. Grant Oury Tevis543 East 9th StreetTucson

Tuna CasseroleGrease a casserole well. Place layer

of crushed potato chips in the bottom,and over this spread a layer of cannedwhitetuna.Alternate layers of chips

and tuna until casserole is filled, finish-

ing witha layer of chips. Make a rich

white sauce, adding minced onion andgreen pepper to taste. Do not add salt

as the chips provide the salt. Pour sauceover the contents of casserole and bakein moderately hot oven until well set.The amount of sauce used depends uponthe size of your casserole, but the con-tents must not be mushy.

Dora Belle Lee, cookShe-Kay-Ah GuestRanchSedona

B a k e d F i shAbout 4 pounds is a good size to bake.Clean fish, sprinkle with salt. Stuff andsew. Cut 4 slits each side of back boneand insert narrow strips of fat salt pork.Place in pan, sprinkle with pepper, brushover with melted butter and dredge withflour. Place around fish small bits ofpork. Bake fish 1 hour in medium oven.As soon as fat fries out of pork, bastefish every ten minutes. Serve with meltedbutter.

Stuffing1 cup bread or cracker crumbs14 cup hot water1 ,11 cup melted butter'4 teaspoon salt143 teaspoon pepper

Fewdrops onion juice2 eggs, well beaten

Mrs. R. M. HalleyBox 300Springerville

Fish en Blanc

1 large fish2 cloves garlic, minced4 tomatoes, sliced2 sprigs parsley

2 tablespoons flourSalt and pepper2 medium potatoes, diced

14 cup lemon juice or vinegar2 onions, sliced1 tablespoon olive oil1 hard-cooked egg1 tomato

Green onionsSliced tomatoes

Clean fish and wash carefully; rubwithsalt.Cover fish with water, addlemon juice or vinegar, and cook slowly

about 20 minutes or until tender. Placeon large platter. Brown garlic in alittle olive oil and add water in whichfish was cooked. Heat to boiling, addpotatoes and 1sliced onion. When vege-tables are nearly tender, add sliced to-matoes, 1 sprig parsley and a fewgreenonions; cook until vegetables are tender.Remove vegetables. Thicken broth with

flour mixed with a little cold water. Addolive oil. Season to taste.Cut hard-cooked egg in 2 thick stars. Place thelargest slice of onion on top of the fish,

a slice of tomato on that and a star ofegg on the tomato. Put a green onion andasprig of parsley in the fish's mouth.Arrange the vegetables around the fishand pour thickened sauce into the platter,being careful not to disturb the garnish.


Have you heard of "Vitamin Z"? Someauthorities maintain it is the most im-

portant of all.It'sthe "vitamin ofsatisfaction in eating."




B oiled F resh F ish2 pounds barracuda chunk3 or 4 hard-cooked eggs2 cups milk, flour to thicken

Place fish in a cloth, put into a deep

kettle of slightly salted, boiling waterand boil 1 hour. Remove from cloth, re-move all bones and skin; place in deep

dish. Heat milk in double boiler to near

boiling point; thicken with flour. After

eggs are boiled, place in cold water a fewminutes; remove shells and slice with

egg slicer or cut insmall pieces with

knife. Sprinkle egg over fish; pour milk

gravy over fish; dot with butter and

serve atonce, over boiled potatoes or

toast. Any fresh fish that can be cooked

in a chunk can be used.

Mrs. Burt G. ParkerBox 290Willcox

B aked Halibut with T omato Sauce2 pounds halibut2 cups tomatoes1cup water1 slice onion3 cloves

1/2 tablespoon sugar3 tablespoons butter3 tablespoons flour

3/4 teaspoons salt1/8 teaspoon pepperCook together 20 minutes the tomato,

water, onion, cloves, and sugar. Melt

butter, add flour, and stir into hot mix-

ture. 'Add salt and pepper, cook ten

minutes and strain. Put fish in baking

pan, pour half the sauce around it and

bake 30 minutes, bastingafew times.

Remove to hot platter, pour remaining

sauce around it and garnish with parsley.Mrs. Clyde R. CurnettRoute 4, Box 6 97Tucson

Tuna Roll11/2 cups flour1% teaspoons baking powder

1/ teaspoon salt

2 tablespoons shortening34cup milk1can tuna1 small onion, minced

Sift first 3 ingredients together; blendin shortening; add milk and work to a soft

dough. Roll dough out square. Pick tunato pieces and spread over pastry. Spread

minced onion over that. Roll and bake

20 minutes in a fairly hot oven.

Prepare hardboiled eggs, celery or peas

in acreamsauce and serve with the

tuna roll.Mrs. Corinne F. Walters2229 North 17th Avenue

Phoenix

B a ked T una F i s h1can tuna6 onions2 cups bread stuffing

Butter, salt, pepper and sage

1/2 cup bread crumbs2 or 3 tablespoons milkButter a small casserole, or use oil

from the tuna. In the center, put thetuna fish, keeping it compact. Aroundtuna arrange the onions, which have beenparboiled until nearly done. Over andaround these pack the stuffing (madeof bread, moistened with milk or water,seasoned with butter, salt, pepper, and

sage). This should fill the dish. Putover allasprinklingof bread crumbs,moistened with oil from the tuna, or with

milk. Pour 2 or 3 tablespoons milk overthe top, dot with bits of butter, and bakein a moderate oven (400 degrees F.), un-til brown.

Mrs. Anna B. HumeRoute 1, Box 102ATolleson

T ro ut

Thoroughly clean and wash the trout;

sprinkle with salt and pepper and dredgewith flour, meal or cracker crumbs. Fry

slowly in generous amount of butter, in

an iron skillet, turning to brown both

sides. Serve on hot platter with a gar-nish of lemon quarters and parsley.

Suggested fishing chant for house-wives: "You catch 'em—you clean'ern!"



CLIP 'N' PASTE3



5 4LIP 'N PASTE



FOOD WITH AN ARIZONA ACCENT5Speaking of miracles—or weren't

we?—had you heard of Old Bellring-er Les Mawhinney's supreme sacri-fice for victory?

If Les had hurled a bomb into ourmidst, it wouldn't have caused moreexcitement—though of a different na-ture, doubtless—than his solemn dec-laration: "I hereby withdraw my op-position to carrots, spinach, broccoliand vitamins." . . .

"But onlyfor the duration," headded ominously.

So for a spell, Les will make nomore mean cracks on Dinnerbell

about the vegetarian arrangementsdear to the hearts of women, andprobably by the time the war endshe will be taking second helpings o fA, BI, and on through the alphabet.




Spanish Green Beans4cups canned green beans2 cups canned tomatoes3 large onions

Fry onion in fat until brown. Add beans

and tomatoes, and bean liquid. Simmeruntil quite dry. Serve.

Mrs. E. S. BolesRoute 12, Box 995Phoenix

Succotash1quart jar corn

1quart jar string beans or Limas1medium onion, grated2 tablespoons butter or

2 slices bacon, fried crispPut butter or bacon fat in skillet and

add onion; brdwn slightly. Add corn andbeans and simmer 15 minutes.

Mrs. Harry NelsonBuckeye

Green Beans With CheeseString 2pounds green beans and cut

in1-inch pieces. Wash, add 1 cup coldwater and 1 teaspoon salt. Cook untiltender, and drain. Arrange layer of

beans in buttered baking dish. Sprinklegenerously with grated cheese. Arrange

alternate layers of beans and cheese until

all the beans are used. Dot with bits ofbutter; sprinkle with pepper. Pour over

the mixture, 1 cup thick sweet cream.

Sprinkle with 2tablespoons grated

cheese; place in moderate oven (350 de-

grees F.), until cheese melts.Mrs. Zenna K. EthingtonRoute 1, Box 81Chandler

Carrot Timbales1/2 cup bread crumbs1/2 cup milk

2 tablespoons salad oil or butter

1/2 teaspoon sugar

1 teaspoon salt1/8 teaspoon pepper1/2 teaspoon parsley2 eggs

1 1/2 cup grated carrots

Makeawhite sauce of the bread

crumbs, milk, butter and seasonings.

Cool; add beaten eggs and grated carrots.

Bake 45 minutes in greased custard cups

at 325 degrees F.Mrs. David Reid1130 West Palm LanePhoenix

Creamed Spinach1quart canned spinach, well drained

Put in kettle, add 3 tablespoons heavy

cream and sprinkle with salt and pepper.

Let boil up once and serve hot.Mrs. Harry NelsonBuckeye

Moulded Spinach Cups

With Tomato Sauce2 eggs1cup milk2 tablespoons melted butter

Few grains pepper1/8 teaspoon onion juice2 cups chopped, cooked spinach,

thoroughly drainedBeat eggs slightly; add milk and

melted butter. Add seasonings and chop-

ped spinach. Mix well. Fill greased in-dividual moulds about 2/3full.Bake at

325 degrees F. Serve hot with tomatosauce.

Tomato Sauce2 tablespoons butter

3 tablespoons flour2cups (1No. 2can) strained

tomatoes1/2 teaspoon saltVs teaspoon pepper1/8 teaspoon Worcestershire sauce1/2 teaspoon prepared mustard

1 tablespoon sugar1/2 cup grated cheese

Melt butter, add flour and stir until

smooth. Remove from heat while addingstrained tomatoes. Stir and cook untilmixture is thick and smooth. Add sea-

sonings, sugar and grated cheese; cookabout 2 minutes.

Mrs. Howard Trace225 North First StreetPhoenix

Harvard Beets

3 cups canned beets, cubed1/2 cup sugar

2 tablespoons butter1 tablespoon cornstarch

1/ 4 cup water or beet juice1/4 cup vinegar

Mix all ingredients and cook untilclear.Add beets and simmera ew

minutes.Mrs. Harry NelsonBuckeye

Broccoli

Choose heads and leaves that are

bright green and crisp. Cut off portions

of the stalk that are too tough to admit

the knife. Wash under running water.

Bring salted water to a rapid boil in a

deep kettle; insertbroccoli carefully,

stemdown. Leave uncovered, and whenwater has stopped boiling, add apinch

of soda to the water around the stems.

The heads should not be submerged.When the water boils again, the heads

will cook more slowly than the stems,

and both will be tender in 15 to 25 min-

utes.Serve with brown butter sauce,

brown butter and crumbs, grated cheese,or Hollandaise sauce.



FOOD WITH AN ARIZONA ACCENT7Green Cabbage with Catchup Butter1head cabbage1 small Whole onion

1/ 2 cup ripe tomato catchup1/2 cup butterWash head of cabbage, cut in halves

and allow to crisp in refrigerator untilready to cook. Shred crisp cabbage,plunge into boiling saltedwater. Addthe whole onion. Boil rapidly, uncoveredfor 8 minutes. Remove the onion.

Heat the catchup to boiling point; re-move from heat; add butter and allow tomelt. Drain the cooked cabbage thor-oughly and add to the catchup butter.Serve at once with a garnish of parsley.Avoid overcooking cabbage and over-heating the butter, lest the cabbage loseits shape and the butter its aroma.

Mrs. Howard Kirlin47 East RoanokePhoenix

Summer Cabbage with Celery3 tablespoons butter1cup chopped celery3 cups raw cabbage, shredded

1/2 teaspoon salt1/ 2 teaspoon pepper1 cup medium white sauce

1 /2 cup buttered crumbs

Melt butter in a frying pan; add celery,cover and cook 10 minutes. Add cabbageand cook 10 minutes more. Turn vege-tables into a greased casserole; add saltand pepper. Pour white sauce over vege-tables; top with crumbs and bake about15minutesat350 degreesFFor avariation, try adding 1/2 teaspoon cara-way seeds.


Cauliflower Polonaise1medium cauliflower1 tablespoon salt2 tablespoons lemon juice

1/ 2 cup bread crumbs, browned lightlyin butter

1 tablespoon finely chopped parsley2 yolks hard-cooked eggs

Cook cauliflower in salted water untiltender. Place on hot serving dish; sprin-kle with lemon juice, then bread crumbs,parsley and grated egg yolks. Serves 6 .

Dorothy EthingtonRoute 1, Box 78Chandler

Food for Victory—One or more serv-ings daily of leafy, green, or yellowvegetables.

Asparagus in Tomato Sauce1 14cups cooked asparagus tips

2 hard-cooked eggs3 tablespoons butter1 tablespoon flour1cup tomato juice

1/2 teaspoon grated onion1/ 2 teaspoon salt1cup bread crumbs

Drain asparagus; arrange in bottom ofbuttered, shallow baking dish, cover withthinly sliced eggs. Melt 1 tablespoonbutter in saucepan; add flour, blend well.Add tomato juice. Cook until mixturethickens, stirring constantly. Add onion

and salt. Pour over asparagus and eggs.Cover with bread crumbs, mixed withremaining 2 tablespoons melted butter.Bake in moderatelyhot oven (425 de-grees F.) for 20 minutes, or until deli-cately browned. Serves 6 .

Baked Italian SquashLayer of unpeeled Italian squashcut in 1/2-inchslicesSliced onionsSalt and pepperBread crumbs

2 tablespoons olive oil on each layerRepeat until mediumsized casserole

is full. Pour a can of tomato sauce overall and sprinkle bread crumbs over top.

Bake at 300 or 350 degrees F., 1 1/2 hours..Mrs. Orr WoodburnBox 3 5 0Globe

Pan Fried Onions2 tablespoons cooking fat or oil4sweet Spanish onions, sliced

1/ 2 cup wateralt and pepperMelt fat in fryingpan.Add sliced

onions, water, salt and pepper. Coverloosely and cook slowly until liquid evap-orates. Then increase the heat and cookuntil golden brown,

stirring frequently.Serve hot over steak or liver.




Potato SteakShred and wash Irish potatoes. Shred

on shredding sideof grater. (Do notgrate, nor use slicer.) Have about 4tablespoons hot lard or bacon drippingsin a heavy frying pan. Put in enough

of theshredded potatoes to make a"steak" about 11/2 to 2 inches thick. Coverwithalid and fry until golden brownon the bottom. Sprinkle with salt andpepper if desired, before turning. Turn,

leave cover off to keep top crisp, and fry

until bottom side is browned. Removetoa warm platter, garnish as desired andserve.

This "potato steak" has an entirelydifferent flavor and texture from pota-toes cooked any other way, and is anattractive dish.


Turnips and Potatoes3 baked potatoes2 cups mashed cooked turnips3 tablespoons butter

1/2 teaspoon salt1/ 4 teaspoon pepper14cup hot milkCut baked potatoes in halves length-

wise, and scrape out the inside. Add

mashed turnip and remaining ingredi-ents, and beat until light and fluffy. Pilelightly in the potato shells and brownslightly in a hot oven (400 degrees F.).Serves 6 .

Egg Plant PattiesSimmer 1 egg plant 10 minutes; drain

and mash. Combine with-1 14 cups dry bread crumbs

2 tablespoons finely chopped onion1/cup chopped walnut or pecan meats2 eggs, beaten

Salt and pepper to tasteShape in patties and fry in bacon fat.

This is one way everyone will eat eggplant—a good meat substitute and a nicewarm weather main dish.

Mrs. Ella M. BillsRoute 2, Box 897El Cajon, California

Back to the BeanNutritionists are taking newnotice ofthe humble bean. The pinto bean pro-

vides, at low cost, an excellent source

of energy, of iron and the vitamins ofthe important B complex. When prop-erly supplemented with small amounts

of milk, meat, eggs or cheese, it is also

agood source of protein—and its cal-

ciumcontent is significant.

Vegetable Chop SueyPut into a large skillet:

2 1/2 tablespoons vegetable oil2 cups shredded cabbage

% cup shredded carrots1/ 2 cup finely cut green pepper1/2 cup finely cut onionSalt and pepper to taste and cook until

tender, stirring often. Add %cup milkor light cream; cook slowly, stirring con-stantly until all the milk is absorbed.

Remove from the fire and stir in 4 tea-spoons vinegar. Serves 4.This is goodserved with noodles.


Vegetable Hash

1/2 cup diced carrots1/2 cup diced potatoes1/2 cup diced celery14cup chopped onion2cups chopped leftover roast1 cup gravy

1/2 cup diced dill picklei/4 cup chili sauce

1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon celery saltPare and dice vegetables and cook 10

minutes in boiling, salted water. Drain.

Combine with beef and remaining ingred-ients. Bake 30 to 35 minutes in greasedcasserole in hot oven (400 degrees F.).Serve garnished with parsley-filled onionrings.

Mrs. Zenna EthingtonRoute 1, Box 81Chandler

Mock Sausage1/2 cup cooked pinto beans2/3 cup cracker crumbs3 eggs2 tablespoons butter

14teaspoon sageSalt and pepper to taste

Put beans through strainer. Add re-maining ingredients. Shape into sau-

sages; roll in cracker crumbs, then inbeaten egg, then again incrumbs. Sautein hot fat. Turn fire down and fry untilthoroughly done.


Beans

To 3 quarts beans which have beencooked with bacon, add 1 heaping table-spoon prepared mustard, and 1 can (7½-

ounce) Spanish style tomato sauce. Pinto

or pink beans are best. After adding

mustard and tomato sauce, simmer for1 more hour.

Mrs. C. R. ShumwayP. 0. Box 23Mesa



6 0LIP 'N' PASTE



-

04 .(,-)

FOOD WITH AN ARIZONA ACCENT1" A 7 Z i ' L

"Don't omit thedessert!" says RuthKruger, a Phoenix home service au-

thority. She thinks serving the dessertshould be a little ceremony—one thatcontributes to the social life of thefamily.

Mrs. Helen Fagan, home economistwho with Miss Kruger judged the con-test entries which mostly make up

this book, stresses the importance ofmaking your dessert "match the

meal." Heavy meal, light dessert—and vice versa.

The term desserts leads into a be-wildering maze of possibilities. So

you won't get lost, we've divided

them into five groups:Cakes, Cookies, Pies, Refrigerator

Desserts and—just Desserts.




G'CAKES

Moonshine CakeWhites of 10 eggs

1 / 4 teaspoon salt7/8 teaspoon creamof tartar

Yolks of 7 eggs1 teaspoon almond extract

11/2 cups sugar

1 cup pastry flourAdd salt to egg whites and beat until

light. Sift in creamof tartar and beatuntil stiff. Beat yolks of eggs until thickand lemon-colored, and add 2 heapingtablespoons of the beaten egg whites.

To the remaining whites, add gradually

the sugar (measured after 5 siftings)and almond extract; combine mixtures.Then cut and fold in flour (measured

after 5 siftings). Bake in angel food cakepan at 325 degrees F., for 1 hour. (Keeppan of hot water in the oven during the

baking, except in an electric range.)Mrs. E. D. RyderRoute 5, Box 5 90Phoenix

Honey for SugarTo substitute honey for sugar in your

favorite cake or cookie recipe—a gen-eral rule is to reduce the liquid 1/ 4 cup

for each cup of honey used, and to have

the flour content scant.In types of cakes in which chocolate,

dates, raisins, nuts or mixed fruits areused, the cake made with honey will re-

quire as much liquid as the same type

cake made with sugar. In other types

of cakes the best results are secured

when froma third to half the sugar is

replaced with honey.

Banana baked with honey—that ought

to be good!

Dundee Cake1 cup butter1 cup sugar

1/2 cup chopped candied orangeLemon peel and citron

4eggs1/2 cup chopped nuts

1/ 2 cup raisins3cups flour1 slice candied pineapple, chopped

1/4 cup chopped candied cherries1 teaspoon baking powder

Creambutter with sugar. Add eggsone at a time, beating after each addi-

tion until thoroughly blended. Sift flour,measure, andsift.Combine half theflour with fruits and fruit peel. Sift re-mainder of flour with baking powder.Add to first mixture. Beat until blended.Add fruits and nuts. Mix thoroughly.Pour into well oiled pan. Decorate topwith cherries and almonds. Bake in slowoven (300 degrees F.), about 1hour and20 minutes. It's an Irish recipe—a favor-ite.

Mrs. W. R. StevensRoute 2Glendale

Fig Cakecup shortening

1 1/cups sugar4egg whites1 teaspoon lemon extract3 cups cake flour4 teaspoons baking pawder

1/ 2 teaspoon salt1 cup milk1 teaspoon cinnamon1 teaspoon nutmeg1 tablespoon molasses

11/2 cups finely chopped figs, flouredCream shortening; add the sugar slow-

ly, beating in well. Add one unbeatenegg white; beat well; add lemon extract.Sift together flour, baking powder, andsalt.Add alternately with milk. Foldin remaining egg whites, stiffly beaten.

To two-thirds of the mixture Add cinna-mon, nutmeg, molasses, andfigs.Putinto well greased tube pan by spoonfuls,alternating light and dark mixtures.Bake in moderate oven (350 degrees F.).Makes 1 9-inch cake.


If in the slightest doubt about tem-perature and baking time for that cake,the oven chart on the final pages ofthis book will enlighten you.



FOOD WITH AN ARIZONA ACCENT3Pecan Cake1/2 cup butter1 cup sugar2 cups flour2 teaspoons baking powder

1 teaspoon vanilla1/ 2 teaspoon lemon extract1 cup milk3 egg whites

Cream butter and sugar. Sift baking

powder with flour. Add flour and milk

alternately. Mix well, add extract and

fold in stiffly beaten egg whites. Bake

in two layer cake pans in moderate oven.

Filling for Pecan Cake1 pint sweet milk1cup sugar3 egg yolks1 tablespoon flour

1/8 teaspoon salt1 cup pecans (broken but not ground)

Mix sugar and flour, and add to theheated sweet milk. Add beaten eggs andcook until thick. Remove from fire, addnuts and a little vanilla. Let cool andspread thickly over cake.

Mrs. Walter S. McLeodPeoria

T ip-Top Cake(Cherry Upside-Down Cake)

2 cups pitted sour cherries1% cups sugar2 tablespoons butter1cup flour

1/ 2 teaspoon soda1 teaspoon cream of tartar

1/2 teaspoon salt

2 eggs1/ 2 cup hot milk1/ 2 teaspoon lemon extractCombine cherries and 2/3 cup sugar

in bottomof well buttered shallow pan(8x8x2-inch); dot with butter. Sift flour;

measure; and sift again with soda, creamof tartar, and salt. Beat eggs until thick;add remaining sugar. Continue beatinguntil thoroughly mixed. Add milkandflavoring, beat well, add dry ingredientsall at once, and beat until mixture issmooth. Pour batter over cherries. Bake50 minutes, or until done, in moderateoven (350 degreesF.).Remove immedi-ately frompan, inverting on cake rackor waxed paper. Serve hot or cold, plainor with cream. Serves 6 to 8.

Evelyn R. Hume

Route 1, Box 102ATolleson

Let 'Em StaggerWhen baking layer cake, don't place

one layer directly over another in theoven. "Stagger" the pans to insure aneven distribution of heat. And bake allthe layers in pans made of the same ma-terial to insure baking uniformity.

Baked Alaska Shortcake1/ 4 cup butter1/ 2 cup sugar1 egg

11/2 cup flour

1/ 4 teaspoon salt% cup milk1quart fresh strawberries, rasp-

berries, or fresh peaches1/4 cup sugar1quart ice cream

For meringue:4egg whites6 tablespoons sugar

Cream butter and sugar together. Beatin wholeegg.Sift dry ingredients to-

gether and alternately add with milk to

egg mixture. Beat thoroughly. Pour

the batter in a well buttered 2-quart heat-resistant, glass utility dish. Bake until

nicely browned in moderate oven (350degrees F.) for about 25 minutes. Whilecake is baking, clean and cut berries andstir in the sugar. When cake iscool,cover with berries, forming 6 depressionsfor the ice cream. Place the ice creamin each depression. Cover thickly withthe meringue made by beating together

the 4 egg whites and sugar. Be sure theeggs arebeaten absolutely stiff. Brownquickly in the oven and serve immedi-

ately. Mrs. Hazel Phelps1446 E. Fillmorehoenix

Cranberry Short Cake2 cups ground raw cranberries2or 3 ground raw apples1small can crushed pineapple2 cups sugar

Mix together; let stand 3 or 4hours,or longer. Serve with your favoriteshortcake.

Mrs. George GehonRoute 7, Box 6 5 4hoenix

Jelly RollBeat 4eggs light. Slowly add 7/8

cup sugar. Beat until thickand smooth.Add 1 teaspoon vanilla. Sift %cup flour,1 teaspoon baking powder, 1/ 4 teaspoonsalt. Fold into egg mixture slowly. Bakein large cookie pan lined with wax paper.Bake 12 to 14 minutes at 425 degrees F.Invert on damp towel, trim off crispedges and roll in towel. When partlycool, spread with jelly or fruit fillingand roll.

Fruit Filling1No. 1 can sour red pitted cherries

2/3 cup sugarHeat. Mix 1/2 cup flour with water to

make thin paste. Thicken cherries. Coolwell before using. Any other fruit maybe used. Chill cake and filling thoroughlybefore slicing.

Mrs. Clara TallyRoute 12, Box 199hoenix



1½

1½1/2

1/2

34


Nameless Cakecup shorteningcups sugareggscups flour

teaspoon baking powderteaspoon baking sodateaspoon nutmeg

1 teaspoon cinnamon2 tablespoons cocoa

3 .11 cups sour milk or buttermilk1 teaspoon vanilla1 teaspoon lemon extract

1/2 cup coarsely cut nut meatsCream shortening, add sugar gradu-

ally. Cream thoroughly. Blend in the

well beaten eggs. Sift flour once beforemeasuring. Sift flour, baking powder,

soda, salt,spices and

cocoa all togetherand add to the creamed mixture, alter-nately with the sour milk. Blend in theflavoring and nuts.Pour into well-

greased and floured layer cake pans, or

long pan for sheet cake; or if you wishthin layers, use 2 round 9-inch pans. Bake20 minutes in moderate oven (350 de-

greesF.).Add icing.

Icing6 tablespoons butter1 egg yolk

3 cups confectioners sugar1½ tablespoons hot coffee, or enough

to cream1 teaspoon cinnamon

1 1/2 tablespoons cocoaCream the butter and blend in the egg

yolk. Sift sugar, cocoa, and cinnamontogether and add to the creamed mixture,alternately with the hot coffee. Beat

until smooth. Ifnecessary adda ew

more drops of coffee until icing spreads

smoothly.Mrs. Ernest Douglas

104 West EdgemontPhoenix

Coffee Spice Cake

1 teaspoon soda1 teaspoon salt

2 1/3 cups cake flour (sifted)

1 teaspoon ginger1/2 teaspoon cloves1/2 teaspoon allspice

11/2 teaspoon cinnamon1 cup shortening

11/2 cups brown sugar, firmly packed

2 eggs, well beaten% cup cold, strong coffeeSift flour, soda, salt and spices to-

gether three times. Cream shortening,add sugar gradually; cream until light

and fluffy. Add eggs, beat well, add

flour alternately with coffee, smallamounts at a time; beat well after each

addition until smooth. Turn into two

deep, greased 9-inch layer pans; bake in

amoderate oven (375 degrees F . ) , 25minutes or until done. Put together andcover with—

Mocha Icing1box powdered sugar3 tablespoons butter7 to 9 tablespoons strong coffee1 teaspoon vanilla

Cream sugar and butter well; add cof-fee and vanilla; beat well and spread oncake.

Mrs. Ruth HarrisonRoute 1, Box 34Duncan

Ambassador Chocolate Cake

2cups sifted cake flour

14teaspoon salt1 cup butter

1 1/3 cups brown sugar, firmly packed3 eggs, well beaten

4squares unsweetened chocolate,

melted1 teaspoon baking soda

2/3 cup water

Sift flour once and measure. Mixflour, soda and salt together; sift threetimes. Creambutter and gradually addsugar. Cream until light and fluffy. Nowadd eggs, beat the mixture, and add

melted chocolate; beat until smooth, add-ing flour and water alternately. Bake

inlayers and top with Seven MinuteFrosting.* When frosting is set, melt 2tablespoons unsweetened chocolate with2 tablespoons butter, and pour chocolatemixture over the cake.

Mrs. Lloyd Canary3896 North HardingPhoenix

*See Sea Foam Frosting.

Super Chocolate Cake

1/4cup shortening2cups sugar2 eggs

1/2 cup milk1 14cups flour

3 teaspoons baking powder4ounces baking chocolate

1/ 2 teaspoon vanilla1/4 teaspoon salt

Cream shortening well, add sugar

gradually, and continue creaming; add

egg yolks one at a time and beat until

light and fluffy. Add sifted dry ingredi-ents and milk alternately. Add melted

chocolate and mix well. Beat in the va-

nilla. Beat egg whites stiff but not dry,

and fold them into the batter. Spread

thin in three layers. Bake in preheated

oven at 350 degrees F., for 20 minutes,

or until done. Put layers together with

vanilla cream filling. Serve with hot or

iced coffee.



F O O D WITH AN ARIZONA ACCENT5Vanilla Cream Filling5 tablespoons cornstarch

1/3 teaspoon salt1%cups sugar

3 eggs3 cups milk

1 teaspoon butter1 teaspoon vanilla

Sift cornstarch, salt and sugar to-gether; add well-beaten eggs and milk.Stir and cook until thick, remove fromfire, add butter and stir. Cover closelyuntil slightly cooled; add vanilla, mixwell and spread on cake.

Mrs. Victor Prop96 West CypressPhoenix

Sea Foam Fudge Cake

3/4 cup cocoa3/4 cup sifted brown sugar, firmlypacked

11/4 cups scalded milk% cup shortening

1 teaspoon salt1 teaspoon vanilla1 cup granulated sugar3 eggs, unbeaten1 teaspoon baking powder

% teaspoon soda2 cups sifted flour

Mix and sift cocoa and brown sugar;add scalded milk gradually,

and stir un-til smooth. Cool. Blend shortening, salt,andvanilla. Add granulated sugargradually and creamwell. Add eggssingly, beating well after each additionuntil smooth. Bake inmoderate oven(350 degrees F.), for 40 minutes. Spreadwith Sea Foam Frosting between layers

and on top and sides of cake.

Sea Foam Frosting(A 7-Minute Icing)

2egg whites, unbeaten1 1/cups brown sugar, firmly packed, or

11/2 cups white sugar5 tablespoons water1 teaspoon light corn syrup1 teaspoon vanilla

Combine egg whites, sugar, water,and cornsyrup in top of doubleboiler and mix thoroughly. Place overrapidly boiling water and beat con-stantly with egg beater until mixtureholds up in peaks (about 7 minutes).Remove from fire, add vanilla, and beatuntil cool and thick enough to spread.Makes enough frosting to cover top and

sides of a 2-layer, 9-inch cake.Mrs. F. T. TitgenRoute 1, Box 5 5Phoenix

Spice cake adventure: Ice it with whiteboiled icing and sprinkle the top withchopped dried figs.

Banana Cake2 cups flour

1/ teaspoon soda1/ teaspoon salt1 teaspoon baking powder

11/2 cups sugar

3 eggscup chopped walnuts

1 cup banana pulp

2/4cup sour milk1/cup shortening

Cream shortening and sugar. Add eggsone at a time, beating well. Add bananapulp and sour milk, then flour, which hasbeen sifted with soda, salt, and bakingpowder. Beat well and bake in moderateoven till cake shrinks from sides of pans.Bake in layer pans.

Mrs. Leola G. Ethington


Believe It or Not Frosting1 package cream cheese2 cups powdered sugar

1/ 4 cup top milk1 teaspoon banana extract

Mash cheese, work in powdered sugar,alittle at a time, add banana extract.Add milk little at a time. Beat welland spread on cake.

Mrs. Leola G. Ethington


Pineapple Loaf Cake(An Original Recipe)

% cup white sugar% cup brown sugar, lightly packed1 teaspoon vanilla

3% cup shortening1/2 teaspoon salt

21/2 cups all-purpose flour1 teaspoon soda

% teaspoon baking powder

1 cup crushed pineapple, with juice2 eggs

Cream shortening; add brown sugarand a fourth of the white sugar. Cream;add salt, vanilla and about 2 tablespoonsof the juice. Creamwell. Beat eggs un-til thick; add remaining white sugargradually, beating constantly. Whenthick and well blended, add to creamedmixture. Blend well. Add flour (whichhas been sifted several times with bakingpowder and soda) alternately with pine-apple and juice. Pour into well greased

tube cake tin. Bake in moderate oven45 to 60 minutes, until done and evenlybrowned.

This deliciously moist cake does notrequire an icing, but a plain boiled icingor Seven Minute Icing,* with 1cup ofpecans added, dresses it up.


See Sea Foam Frosting




Peach Cinnamon Cakecup shortening

% cup sugar

1 teaspoon vanilla

2 eggs

2 cups cake flour

2 teaspoons baking powder1/2 teaspoon salt1/2 cup milk1 cup well drained canned peaches

1/2 teaspoon cinnamon1 tablespoon sugar

1 tablespoon butter

Cream shortening with sugar. Addflavoring. Add eggs and beat thoroughly.Sift flour, measure, and sift with bakingpowder and salt. Add alternately with

milk to first mixture. Fold in % cupofpeaches. Pour into well oiled loaf

pan. Arrange remaining peaches on bat-ter. Sprinkle with cinnamon and sugar.Dot with butter. Bake in moderate oven(375 degrees F.), about 45 minutes.

Lorraine Titgen

2727 North 27th Street Phoenix

Pumpkin Spice Cake1 cup sugar

1/2 cup shortening1 egg2 cups cooked pumpkin2 cups flour

1 teaspoon sodateaspoon cinnamon1/ teaspoon cloves1/ teaspoon nutmeg1/2 teaspoon ginger4 tablespoons ground chocolate1 teaspoon baking powder (added

last)Cream sugar and shortening, add egg,

beat until creamy. Sift dry ingredientsand add alternately with pumpkin. Bake

in amoderate oven (350 degrees F.),

for 60 minutes. A butter icing is recom-

mended although thiscake is satisfac-tory and rich in flavor without icing.Mrs. Zenna K. Ethington

Route 1, Box 81handler

Sour Milk Devil's Food Cake1 cup sugar

cup butter

1 cup thick sour cream or buttermilk2 eggs (unbeaten)

1 1/cups cake flour5 rounded tablespoons cocoa1 teaspoon soda

1/8 teaspoon salt

2 tablespoons vanillaCream butter, add sugar gradually, add

unbeaten eggs, oneata time, beating

after each addition. Add milk and flourmixed with all dry ingredients. Add

vanilla. Bake in layer or loaf tin, 45

minutes in slow oven.Mrs. Charles OtisDouglas

Gingerbread1/2 cup sugar1/2 cup shortening (half butter, half

lard)1 egg

21/2 cups sifted flour

1 cup molasses.1 1/2 teaspoon soda

1 teaspoon cinnamon1 teaspoon ginger

1/2 teaspoon cloves1/2 teaspoon salt1 cup hot water

Cream shortening and sugar; add beat-en egg, molasses, then dry ingredientswhich have been sifted together. Addhot water last, and beat until smooth.Bake in moderate oven about 35 minutes.

Mrs. D. Verde11 McQueen

Route 8, Box 54Phoenix

Whipped Cream Cake1cup heavy cream3 egg whites

11/2 cups sugar1/2 teaspoon salt2 cups sifted cake flour3 teaspoons baking powder

1/2 cup cold water1 teaspoon vanilla

Whip the cream until stiff; fold in

stiffly beaten egg whites. Sift all dryingredients together and add alternatelywith the cold water, folding in lightly.

Fold in flavoring. Bake in layers 25

minutes at 375 degrees F.Ice with favor-ite icing.

Mrs. L. D. HemmanLaveen, Arizona

Uncooked Honey Frosting1/2 teaspoon salt1egg white1 cup honey

1/2 teaspoon flavoringAdd salt to egg white. Warm honeyslightly so it will pour in a thin stream.Pour in a thin stream over egg whitewhile beating vigorously. Continue to

beat until honey is used and frosting is

stiff. Add flavoring and spread on cake.Mrs. W. A. Crockett1232 North LaurelPhoenix

So Your Cake Won't StickCake pans and cookie sheets may be

greased, or greased and lightly floured,unless the recipe specifies a dry pan.

But we think the best suggestion for in-

suring an easily removable cake, is to

line the bottomof the pan with waxed

paper cut the proper size, before pour-

ing in the batter.



FOOD WITH AN ARIZONA ACCENT7COOKIESMarshmallow-Date-Pecan Sticks2 eggs1 cup powdered sugar

1 tablespoon soft butter6 tablespoons flour

14teaspoon salt

1/2 teaspoon baking powder1cup dates, chopped fine

16 marshmallows, diced1 teaspoon vanilla1 teaspoon grated orange rind

2/3 cup chopped pecans or black wal-nuts

Beat eggs with sugar until light andfluffy. Add butter. Sift flour, measureand sift with baking powder and salt.

Add remaining ingredients. Mix thor-oughly. Pour into well oiled and floured,shallow 9x9-inch cake pan. Bake in mod-erate oven (350 degrees F.), about 25minutes. Cut in bars 1 inch wide and3 inches long, or in small squares. Rollin powdered sugar.

Mrs. Anne SlaterRoute 1

Sheridan, Wyoming

Orange Drop Cookies4egg yolks

1cup sugar2 1/2 cups all-purpose flourteaspoon salt

1 1/2 teaspoons baking powder1/2 cup shortening1/cup nut meats1/2 cup orange juice1 lemon or orange rind, grated

Blend shortening, sugar, salt and eggyolks until light. Add grated orange rindand juice. Sift and measure flour, addbaking powder and sift again. Stir intofirst mixture. Add nuts, chopped coarse-

ly. Stir until smooth. Drop by teaspoon-fuls on a greased baking sheet. Bake at375 degrees, F., until delicately brown.Remove cookies from pan to cake cooler.Ice each cookie separately with OrangeFrosting, holding in hand. Do not holdcookie over the icing bowl ascrumbsmay fall into the bowl. The warmth ofthe cookie melts the icing slightly, givingit a nice glaze when cookies are cold.

Orange Frosting2 tablespoons orange juice

1/ 2 orange rind1 egg yolk2cups powdered sugar

1% teaspoon saltAdd orange juice, grated rind and

salt, to the egg yolk. Stir in powdered.sugar and work until smooth.

Evelyn HumeRoute 1, Box 102ATolleson

Date Dainties2 cups chopped dates1cup chopped nut meats1 teaspoon vanilla

3/1 cup sugar3 eggs, well beaten1cup flour2 teaspoons baking powder

1/2 teaspoon saltPut dates, nuts, vanilla, sugar and

beaten eggs in bowl and mix thoroughly.Sift dry ingredients togetherand addto first mixture. Stir until well mixed.Bake in shallow greased pan in moderateoven (325 degrees F.), 45 minutes. Cutin squares and sprinkle with powderedsugar. Makes 25 1 1/2-inch squares.


Icebox Cookiescup lard1cup white sugarup butter1 cup brown sugar3 eggs, unbeaten% cups flour1 teaspoon baking soda, dissolved in

scant 1/ 2 cup water1 teaspoon salt1 teaspoon cinnamon1cup chopped pecans or walnuts

Cream sugar and lard, add eggs oneata time, add soda and water. Thensift in flour, salt and cinnamon. Mix

thoroughly until flour is all worked in.Turn onto waxed paper and form intotwo long rolls. Wrap, and place in re-frigerator forseveral hours orover-night. Slice thinly ( Vs toinch slices)as needed, and bake in medium oven (375degrees F.) from8 to 10 minutes.

Mrs. H. H. Thomas101 West CypressPhoenix




Raisin-Peanut Butter Cookies3/4 cup seedless raisins3/4 cup fat1 cup brown sugar

1/2 up peanut butter2 eggs, beaten

2 cups sifted flour1/2 teaspoon salt2 teaspoons baking powder

1/2 teaspoon cloves1/4 teaspoon mace2 teaspoons cinnamon

1/4 cup milkMixas for butter cake; add peanut

butter and raisins last. Drop by spoon-fuls. Bake on oiled baking sheet in mod-erate oven about 12 minutes.

Mrs. Zenna K. EthingtonRoute 1, Box 81

ChandlerFig Treats

1% cups dried figs1 cup butter

2 cups sugar

3 eggs1/4 cup milk1 teaspoon vanilla

1 1/2 cups sifted flour3/4 teaspoon salt2 teaspoons baking powder5 cups quick cooking oatmeal

Boil figs about 5 minutes in water to

cover. Drain, clip stems, and cut figsinto thin strips (Scissors are handy).Cream butter and sugar. Add beaten eggsand stir to blend. Add milk, flavoringand flour, sifted well with salt and bak-ing powder. Beat, add figs, and oatmealand stir until well blended. Drop bysmall spoonfuls onto agreased cookiesheet. Flatten slightly. Bake in a mod-erately hot oven (400 degrees F.), 13 to15minutes. Press a nut meat, strip offig or cherry, into top of each cookiebefore baking, ifdesired. For a glazed

top, brush with hot honey after baking,and place under broiler for a minute ortwo. Makes 51/2 dozen medium cookies.

Mrs. George Dikeman47 East RoanokePhoenix

Pinwheel CookiesCream well 1/2 cup shortening and 1/2

cup sugar. Add 1egg yolk, 1/2 teaspoonvanilla, 3 tablespoons milk, 1 1/ 2 cupsflour, 11/2 teaspoons baking powder, 1/2teaspoon salt. Divide dough in half. Add1square chocolate to one half. Roll

separately into thin rectangular sheets.Place one on top of the other. Pressgently together; roll like ajelly roll.Chill several hours. Slice in/4-inchslices. Bake on greased sheet, at 375

degrees F., about 10 minutes.

Mrs. Clara TallyRoute 12, Box 199Phoenix

Peanut Crunch Cookies1 cup lard or other shortening1 cup sugar

1 cup brown sugar

2 eggs1 cup peanut butter

3 cups all-purpose flour1 teaspoon salt

1 teaspoon baking powder1 teaspoon baking soda

1/2 cup chopped salted peanuts

1 tablespoon cold water1 teaspoon vanilla

Cream shortening, add sugar and eggs.Beat until light and creamy. Then addpeanut butter and blend thoroughly. Sifttogether the flour, baking powder, bak-ing soda and salt. Add this to the firstmixture and last fold in the nuts, vanillaand water. Shape the dough into smallteaspoonful portions and roll in thehands to shape to a ball. Place ongreased cookie sheet and press atright angles with a fork that has beendippedincold water. Bake about 15minutes at 350 degreesF.Makes about50 cookies.

Chocolate Teas

2 egg whites

1/4 teaspoon salt1 cup sugar

1/ teaspoon vanilla

11/2 squares unsweetened chocolate,melted

11/2 cups shredded cocoanut

Beat egg whites until frothy; addsalt and continue beating while sugar isadded,asmall portionata time. Addvanilla and fold in chocolate and cocoa-nut. Drop by teaspoonfuls on unbuttered,heavy brown paper, and bake at 325 de-grees F., about 20 minutes. Cool, and

remove from the paper.Mrs. Howard Trace225 North 1st StreetPhoenix

Pin Money Cookies

Sift 2 cups flour with 1 teaspoon bak-ing powder and 1/2 teaspoon salt. Cream1/2 cup shortening and 1cup sugar. Beatin 1 well-beaten egg. Add flour mixturealternately with 1/4 cup milk, 1 teaspoonvanilla. Begin and endwith flour, beat-

ing until smooth after each addition.Fold in mixture of 14 cup cocoanut, 1cup corn flakes. Drop from teaspoon

on greased baking sheet. Bake at 375

degrees F., 15 minutes or until lightly

browned. Remove from pan at once.

Mrs. Anna B. Hume




FOOD WITH AN ARIZONA ACCENT9Grandmother's Sour Cream Cookies

(An Old Family Recipe)

1/2 cup butter

1/2 cup sugar

2 egg yolks

V3 cup sour cream1/2 teaspoon soda

Flour as requiredCaraway seedsRaisins

Beat butter and sugar together to afroth. Beat in egg yolks, and sour creamin which has been dissolved the soda.

Add enough flour to make a stiff dough.Roll out thin. Sprinkle with carawayseeds and place a raisin in the center ofeach cookie. Bake about 15minutes at375degrees F.

Edna HerrinPhoenix

Ginger Cookies

This is an old recipe that came westwith my great grandmother across theAllegheny Mountains.

1 cup sugar

1 cup shortening1 egg1 large cup molasses1 teaspoon allspice1 teaspoon vanilla1 tablespoon soda, dissolved in

% cup hot waterFlour to make stiff enough to roll

Roll thin, cut and bake 15 minutesat375degrees F. This makes about 60medium cookies.

Mrs. F. L. Dyer17 North LindaTucson

Oatmeal Sponges

1 cup sugar1 cup shortening

eggscup sweet milkcup molassesteaspoon soda, dissolved incup hot water

1 teaspoon cinnamon% teaspoon cloves

1 1/cups oatmeal1 cup raisins3 cups or a little more of flour

Mix ingredients; drop froma spoon oncookie sheet and bake 15 minutes at 375degrees F.

Mrs. W. G. PetersonRoute 8, Box505Phoenix

We remember thedays when wethought a straight line was the shortestdistance between school and the cookiejar.

Arizona Honey Cookies

1 cup chopped dates1 cup seedless raisins1 cup candied cherries, cut fine

11/2 cups coarsely broken nut meats

% cup butter1 cup light honey

3 eggs, well beaten11/2 cups flour

1cup all-bran1 teaspoon baking powder1 teaspoon salt

Creambutter and honey; add eggs

and mix well. Add all-bran and fruit;add nuts; add flour which has been siftedonce, then measured and sifted again

with baking powder and salt. Drop byspoonfuls on cookie sheet and bake 1.5

to 20 minutes at 400 degrees F.Mrs. F. T. Titgen

Route 1, Box 55

Phoenix

Honey Refrigerator Cookies

1/2 cup butter or margarine

1/2 cup brown sugar1 egg

1/2 cup honey21/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt1/.1 teaspoon baking soda1/2 cup chopped nuts

Creamed butter or margarine withsugar. Add egg; beat thoroughly. Add

honey; mix thoroughly. Sift flour, mea-

sure and sift with baking powder, bak-ing soda and salt; add to creamed mix-

ture. Add nuts; mix thoroughly. Forminrolls. Chill overnight. Cut inthinslices. Place on slightly oiled bakingsheet. Bake in hot oven (400 degrees F.),about 10 minutes.

Delores Titgen

3038North 2nd St.Phoenix

21/2

1/21/2



FOOD WITH AN ARIZONA ACCENT1Affinity Pie%cup sugar

2 tablespoons flour2 tablespoons cornstarch

14 teaspoon salt3 egg yolks, beaten

2cups milk, scalded1/2 lemon rind, grated2 bananas, sliced

Butter, size of a walnutMix sugar, salt, flour, and cornstarch

together. Add beaten egg yolk, milk andbutter. Cook over low heat, stirring con-stantly until thick and smooth. Removefrom heat. Cover the bottomof a bakedpie shell with the sliced bananas and afew nut meats if you wish them. Pourincream filling; top with meringueand brown in slow oven.

Mrs. Lloyd Canary3896 North HardingPhoenix

Buttermilk Pie2 egg yolks1cup sugar2 tablespoons corn starch2 tablespoons butter2cups buttermilk

Cook in double boiler until set. Pourinto baked shell. Spread beaten eggwhites over top.

Mrs. O. A. HortonCoronado HotelTucson

Rhubarb PieBeat 2 eggs, add 1 cup sugar, and

pour over 1 pound of rhubarb which hasbeen washed and cut into 1/2-inch pieces.Let stand while preparing pastry. Pourmixture into lower crust, dust lightlywith cinnamon and cover with strips ofpastry, lattice fashion. Bake 10 minutesat475 degrees F. Reduce heat to 400degreesF., for30 minutes or until

tender.Mrs. Clara TallyRoute 12, Box 199Phoenix

To Brown MeringueMethods for browning meringue dif-

fer among cooks. Ruth Kruger, a Phoe-nix home service expert, says meringueshould be baked at alow temperature,300 degrees F., for SO minutes. Thislong slow baking will penetrate eachtiny air bubble and insure a firm, deli-cate meringue that won't "skid" whenthe pie is cut. Use 2 tablespoons sugarto each egg white, and beat until sugaris thoroughly dissolved.

If in doubt about the time and tem-perature for baking your pie, consultthe oven chart on the final pages of thisbook.

Pineapple-Cocoanut Meringue PieHeat 1½ cups milk. Mix 4 tablespoons

flour, 1/8 teaspoonsalt, 1/2 cup sugar;add hot milk and cook in double boilerabout 20 minutes, or until mixture isthick and flour thoroughly cooked. Pour

over 2 egg yolks, return to double boiler,and cook until eggs thicken or about 3minutes. Cool; add 1 cup well drainedcrushed pineapple, 1/2 cup shredded cocoa-nut and 1/2 teaspoon vanilla; pour intobakedpie shell. Add 2 tablespoons pow-dered sugar to 2 stiffly beaten egg whitesand spread on top. Sprinkle with cocoa-nut and brown quickly in a hot oven.

Mrs. Anna B. HumeRoute1, Box 102ATolleson

Golden Snow Pie1 tablespoon unflavored gelatin

'4 cup cold water11/2 cups mashed fresh peaches

1/ 4 cup sugar14 teaspoon salt1 tablespoon lemon juice4eggs

Baked pastry shell

Slightly sweetened whipped creamSoften gelatin in cold water. Combine

peaches, 1/ 2 cup sugar, salt, lemon juice,

and slightly beaten egg yolks in top ofdouble boiler. Cook over rapidly boilingwater about 10 minutes, or until thick,stirring constantly. Add gelatin; stir un-til dissolved. Cool. Beat egg whites stiffbut not dry; add remaining sugar, 1tablespoonful at a time, beating wellafter each addition; fold in gelatin mix-ture gradually. Pour into pastry shell;chill 2 to3 hours, or until firm. Top withwhipped cream. Makes 1 9-inch pie.Serves 6 to 8.

Evelyn R. Hume





Just D E S S E R T S

Chocolate Sundae Pudding1cup sifted all-purpose flour


1/2 teaspoon salt2 tablespoons ground chocolate2/3 cup sugar

1/2 cup milk1/2 cup chopped walnut meats2 tablespoons melted butter

1 teaspoon vanilla

Topping

% cup white sugar1/2cup brown sugar

3 tablespoons ground chocolate

1/4 teaspoon salt

1 teaspoon vanilla1cup boiling water

Sift the flour, baking powder, salt,ground chocolate, and sugar into a mix-ing bowl. Add the milk, nuts, butterand vanilla; blend well. Pour the mixtureintoagreased casserole.

For the topping, combine white sugar,brown sugar, ground chocolate, salt andvanilla and spread evenly over the first

mixture. Pour the boiling water over all.Donot stir.

Bake in a moderate oven (350 degreesF.), for 1 hour. Acrust will form on topwith a fudge layer below. Serve hot withplain or whipped cream. Serves 6 .

This pudding is as easy to make as itis good to eat. Mrs.

Howard Kirlin47 East RoanokePhoenix

French toast wants a glamor dress of

chopped dates or chopped cooked prunes,

and whipped cream.

L u n c h B o x Loaf

1cup cut dates1cup hot water

1/2 cup shortening

1 teaspoon sodateaspoon salt

1/ up sugar

2 eggs, well beaten2 cups whole wheat flour

1/ 2 cup chopped nut meats

Combine dates and hot water; letstand. Combine shortening, soda, and

salt. Add sugar; cream thoroughly. Add

flour and nuts; blend well. Pour intoeggs and date mixture; mix well. Add

greased 9x5x3-inch pan. Bake 50 to 6 0minutes in moderate oven.

Mrs. Zenna K. EthingtonRoute 1, B x 81

"Food6 eggs1cup cracker crumbs, rolled fine1cup walnuts or other nuts, chopped1cup dates, chopped2 cups sugar


Beat egg yolks until thick and lemoncolored. Add sugar, then cracker crumbsin which the dates and nuts have been

mixed. Add baking powder, and last stir

in the stiffly beaten egg whites.

Bake in awell greased and flouredpan (14x10) at350 degrees F., for 30minutes. Let cool and cut in squares.

Serve with whipped cream.Mrs. Dan CarperRoute 2, Box 294Phoenix

Cream Puffs1/2 cup butter or other shortening1/2 teaspoon salt1cup boiling water1cup sifted flour

3 eggs, unbeatenAdd shortening and salt to boiling wa-ter and stir over medium heat until mix-ture boils. Lower heat; add flour, all at

once, and beat vigorously until mixtureleaves sides of pan. Add 1 egg at a time,beating thoroughly after each addition.

Shapeon anungreased cookie sheet,usingateaspoonor atablespoon of

pastry for each puff.Bake in a hot oven (450 degrees F.), for

20 minutes; reduce heat to 350 degrees

F., and bake 20 minutes more. Remove

and place on a wirerack to

cool.When

cold, make slit on one side of each puffand fill with whipped cream. Sprinkle

with sugar. Makes 1 dozen large puffs or

3 dozen small. The addition of a littleshaved, semi-sweet chocolate to thewhipped cream makes a delicious change.

Mrs. E. D. Ryder

Route 5, Box 5 90Phoenix

for the Gods"



FOOD WITH AN A R I Z O N A A C C E N T5Heavenly Lemon Dessert1cup sugar

3 tablespoons butter3egg yolks, well beaten3 tablespoons lemon juice

1

/8 teaspoon salt1/2 teaspoon lemon rind1cup milk3egg whites, stiffly beaten

Cream the butter with sugar and salt.Add yolks, lemon juice, rind and milk.Fold in the egg whites. Pour into a but-tered casserole, set in a pan of hot wa-ter. Bake 40 minutes at 375 degrees F.

Serve cold. 6 servings.Mrs. Hugh G. PalmerBox 177uma

Quick Berry Dessert

1No. 2% can berries (blackberries,raspberries)or3boxes straw-berries, crushed

2 tablespoons butter14 easpoon cinnamon (optional)1 tablespoon lemon juice

1/2 cup sugar1cup hot water

Put into deep pan, cover and boil 3minutes. Add—

Sweet Dumplings11/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt2 tablespoons sugar

1 tablespoon butter or shortening1egg, unbeaten

1/2 cup milkSift flour, salt, sugar, baking powder,

and blend in shortening as for biscuits.Add milk mixed with egg. Blend onlyenough to make stiff dough. Drop fromend of tablespoon, pieces about size ofwalnuts •on top of boiling berries. Covertightly. Simmer over low flame for 12minutes. Do not uncover before

dumplings are thoroughly steamed.Serve hot or warm, with cream if de-sired.


Cherry Surprise% cup butter1cup sugar

1/ 2 cup milk2 cups flour4teaspoons baking powder

Combine the above ingredients; rollout and cover with the following mix-

ture:1cup sugar

1/ 2 teaspoon salt4cups cherries fresh or canned

Bake in moderate oven (350 degreesF.), until done, 45 to 60 minutes. Servewith favorite sauce, milk or cream.

Mrs. J. Robert MooreRoute 1Hopewell, N. J.

Summer Plum Pudding(No Baking)

1/2 cup cold water1 tablespoon unflavored gelatin

1cup milk3 tablespoons cocoa

% cup raisins14cup currants2/3 cup dates1/4 cup chopped nuts1/ 2 cup sugar

14teaspoon salt

1 teaspoon vanillaWhites of 2 eggs

Put milk and fruit in a double boiler.When slightly cooked add cocoa, which

has been mixed with half the sugar and

a small amount of milk to make a paste.Add to hot milk mixture. Soften gelatinin cold water; add to milk mixture. Addremaining sugar and salt; remove fromfire and cool. When mixture begins to

thicken, add nuts and vanilla and fold in

stiffly beaten egg whites. Mold and chill.When ready to serve, unrnold, slice andtop slices with flavored whipped cream.


Pineapple Chiffon1cup pineapple, chopped

1/ 2 cup nut meats, chopped1 cup cream, whipped

1/4 pound marshmallowsCut marshmallows inquarters, mix

wth nutsandpineapple andaddwhipped cream.

Mrs. Artie ForsterRoute 1

Elmwood, Illinois

Orange Marmalade Pudding1 1/2 cups flour

2 tablespoons sugar3 teaspoons creamof tartar baking

powder1/2 teaspoon salt6 tablespoons water1egg

1/8 cup melted shortening

1/ 2 cup orange marmaladeSift together dry ingredients; add wa-

ter, well beaten egg, and melted butter.Mix well; fold in orange marmalade.Put one teaspoon orange marmalade inbottomofsmall, well greased molds.Half fill with mixture; cover tightly andsteam30 minutes. Makes 10 .

Mrs. Arthur JohnsonRoute 1, Box 1082Phoenix

Let me prescribe the diet of a country—I do not care who makes its laws.

—Dr. Harvey W. Wiley.




Steamed Vegetable Pudding1cup uncooked grated carrots1cup uncooked grated potatoes1cup sugar

1/2cup melted butter1egg, well beaten

1 teaspoon salt1 teaspoon soda

1/2 teaspoon nutmeg1/2 teaspoon cinnamon

1cup flour1cup seedless raisins

cup chopped nuts1 teaspoon grated orange rind

Sift flour; measure and sift with spices,salt and baking soda. Add raisins andnuts.Combine carrots, potatoes, but-ter and sugar. Add flour mixture. Fillwell oiled 1 pound coffee cans %full. Or

use a pretty mold for attractiveness, onewith a cover. Steam 21/2 hours, or untildone. Serve hot with—

Caramel Sauce14 cup butter

1cup brown sugar2 egg yolks

1/2 cup cream2 egg whites, beaten stiff1 teaspoon vanilla

1/2 teaspoon salt

Creambutter; add sugar gradually.Add well beaten egg yolks, salt, andcream. Cook in a double boiler untilmixture thickens. Add flavoring. Pourmixture over stiffly beaten egg whites.

Serveatonce. If you wish a brandysauce, gradually add two tablespoonsbrandy to the custard, omitting vanilla.

Mrs. George SlaterRoute 1Sheridan, Wyoming

Date Pudding1cup dates1cup nut meats

2 eggs1cup sugar

1 ./4 teaspoon salt

1 teaspoon vanilla1 teaspoon baking powder4 tablespoons flour2 tablespoons milk2 tablespoons butter

Beat eggs with sugar until light. Stirin flour sifted with baking powder, then

add salt, milk, chopped dates and nutsand melted butter. Pour into smallgreased patty pans. Bake 25 minutes in

moderate oven. Serve with whippedcream.

Mrs. B. C. Robbins608 N. 9th St.Phoenix

Shortcake made with cake may be cake,but it isn't shortcake.

Suet Pudding1cup chopped suet1 cup molasses

1/ 2 cup brown sugar1/2 teaspoon salt1 teaspoon soda

1cup buttermilk2 eggs

2% to 3 cups flour1cup pecans1cup seeded raisins

1/cup currants1/2 cup shredded citron% cup shredded candied citrus peel1/ 2 cup candied cherries, quartered1cup chopped dates1cup chopped dried figs1 teaspoon cinnamon

1/4 teaspoon cloves1-, teaspoon nutmegChop the suet and brown sugar to-

gether until it is like coarse corn meal.Then add the flour, which has been sift-ed with the soda, salt and spices, andchop until it is well mixed and of finetexture. Mix the buttermilk and molassestogether and add to first mixture, stir-ring quickly and until dry ingredientsare moistened. Beat eggs, add to batterand stir until smooth. Add fruits andnuts and stir until mixed well, but nolonger.

Pour mixture into greased molds. Iuse tall coffee or baking powder cans andpunch holes in the lids and fill about% full. Then I place molds on rack ofpressure cooker with three or four cupsof water incooker and steamfor 15minutes with petcock open and1 hourat15pounds pressure. Exhaust steamthrough petcock and take out at once.

If one does not have a pressure cooker,the pudding may be cooked in a kettlewith a good lid. Place the molds in thekettle which has been filled about %

full of hot water and steamfor 3 hours,but be sure plenty of water is kept in thekettle.

I wrap each puddingseparately inwaxed paper and keep until used or givenaway for Christmas. When I am readyto serve, I heat them by steaming andpour a hot caramel sauce over eachserving.

Mrs. I. E. MooreRoute 2, Box 240Glendale

Maybe Disraeli was thinking of recipeswhen he said, "It is much easier to becritical than to be corr,,ct."

Food for Victory—A bit of fats nowand then—and enough sweets to keep

you happy.



FOOD WITH AN ARIZONA ACCENT7Date Crumble Puddingcups sugar

Whites of 6 eggsPinch of salt

1 cup chopped nuts1 cup nut meats

1 cup soft bread crumbs, presseddown

2 teaspoons baking powder•2 teaspoons vanilla

Beat egg whites with salt until stiff.Mix baking powder well with breadcrumbs. Combine all ingredients andbake 1 hour in a very slow oven. Crumbleon small plates and serve with whippedcreamor hard sauce. This may be bakedsseveral days before needed.

Mrs. E. D. Ryder

Route 5, Box 590

PhoenixGlorified Rice Pudding

cup rice, brown or whitecups milk

3 tablespoons cornstarch

cup sugar egg yolks

Meringue:

5 egg whites/2 cup sugar

FlavoringBoil rice until tender in salted water.

Strain; place in top of double boiler with3 cups of the milk. Add cornstarch, blend-ed with remaining milk. Cook over hot

water 25 minutes, stirring often. Beatsugar into egg yolks, add vanilla and stirinto rice mixture. Continue stirring un-til eggs are set but not too thick. Turninto a baking dish; cover with a meringuemade of stiffly beaten egg whites, sweet-ened with 1 / 2 cup sugar and flavored with1/2 teaspoon vanilla or, even better, 2teaspoons lemon juice. Place baking dishin a pan ofwater and bake at 350degrees F. until meringue is delicatelybrowned. Chill and serve plain or withcream.

Mrs. Ida GoshornRoute 2, Box 15 BYuma

Rich Caramel Dessert1 quart whole milk6 eggs

1/2 teaspoon salt

11/2 cups sugar—more if desiredButter, size of walnut

1 teaspoon vanillaCaramelize sugar in heavy pan; heat

milk in double boiler. Add caramelizedsugar carefully to hot milk. Let

sugar,dissolve in milk. Beat eggs and add tomilk mixture. Stir constantly until itcoats the spoon. Remove from fire andadd salt, butter and vanilla. Let cool,then put in refrigerator. Serve verycold with whipped cream.

Mrs. Granville AngenyRt. 2, Box 242 AMesa

Prune Cream Tapioca3 cups prune pulp (from cooked

French prunes)1cup prune juice

34 tablespoons tapioca2 eggs

2 tablespoons creamHeat prune pulp, juice and sugar. Add

tapioca. Cook until tapioca isclear. Re-move from heat. Stir into beaten eggyolks. Cook 1 minute. Fold into eggwhites, beaten stiff. Fold incream.Pour in dish to cool. Serve topped withPrune Whipped Cream.

Prune Whipped Cream1/2 pint heavy cream1 1 cup prune pulp2 tablespoons sugar

Whip cream. Add prune pulp andsugar.

Lorraine Titgen2727 North 27th StreetPhoenix

Bread PuddingCut enough stale bread to fill 2 cups

lightly. Cover the bread with cold wa-ter.Let stand about 20 minutes. Mean-while put a quart of milk over the fireto heat. Add to it cup butter, 1cupsugar, 1/2 teaspoonsalt.Bring just tothe boiling point. Squeeze bread per-fectly dry and crumble tobts.Addbread to hot milk. Beat 4eggs untillight and whip into milk and bread.Beat well. Add 1 teaspoon vanilla anda little nutmeg. Bake 50 to 60 minutesin moderate oven. Knife blade insertedwill come out clean when done. To makecocoanut pudding add 1 cup cocoanut tobread pudding recipe. When cool, coverwith meringue made as follows:

2 egg whites beaten stiff. Graduallyadd 1/2 cup powdered sugar. Flavor withfew drops vanilla.

Mrs. Violet MarshallCamp Verde

Cream of Wheat Pudding1cup raw creamof wheat1 cup bread crumbs1 cup walnut meats

11/2 cups sugar2 teaspoons baking powder6 eggs

Beat yolks and whites of eggs sep-arately, then combine. Add ingredients.Mix well and bake in greased loaf pan

for 40 minutes in a slow oven (325-350degrees F.). This will keep for a longtime.When ready to use, crumb uppudding. Put a layer of crumbs, thena layer of sweetened whipped cream,then more crumbs, finishing with cream.Let it stand a while before eating.

Dorothy HessRoute 1, Box 108Casa Grande




Chilled Strawberry Pudding

1quart fresh strawberries

(or 2 boxes frozen strawberries,sliced)

1/4 pound butter, creamed well with1 1/2 cups powdered sugar

2 unbeaten eggs. added one at a time

Beat until creamy, Roll or grind 1

pound vanilla wafers. Place half the wa-

fer crumbs in abuttered pan; spread

over them the butter mixture, then the

strawberries. Pour over the berries a

half pint of cream, whipped, and add theremaining wafer crumbs. Chill overnightin refrigerator.

Strawberry Delight

1 package strawberry gelatin1 pint strawberries1 cup whipping cream

1/ 2 cup sugar

2 tablespoons powdered sugar

Mix gelatin according to instructions

on package; chill until slightly thick.

Wash berries, slice. (Do not crush.)

Pour over berries 1/ 2 cup sugar and let

remain inroom temperature about an

hour,until sugar is dissolved into ber-

ries. When gelatin is slightly thick, beat

until fluffy. Beat cream until stiff, add-

ing 2 tablespoons powdered sugar. Fold

berries and whipped cream into gelatin

and chill until solid. Piled in sherbetglasses this makes a lovely dessert.

Mrs. Opal HallRoute 8, Box 1120Phoenix

Prune-Checker Upside Down

Pudding

11/2 to 1 34cups cooked prunes1 dozen halved marshmallows1 31/4-ounce package orange or straw-

berry gelatin2 cups hot water

Whipped cream

Remove pits from prunes, leaving fruit

as whole as possible. Arrange prunes

and marshmallows, checker board fash-

ion, in bottom of a pan (about 8 x 8 x 2inches). Pour water over gelatin and

stir until dissolved. Chill until thickbut not entirely set.Beat until light

and frothy. Pour over prunes and marsh-mallows. Chill until firm. Unmold, slice,

and serve with whipped cream. Serves 6

to 8.Mrs. J. R. PageRoute 1, Box 102 A

Tolleson

Paradise Pudding1 package lemon gelatin1 cup boiling water

1 cup cold water1/2 cup chopped walnuts12 marshmallows, cut fine

6 macaroons, crumbled14cup sugar

1/4teaspoon salt1 cup heavy cream

Dissolve the gelatin in the boiling wa-ter. Add cold water, and when cool, addthe other ingredients. Whip this mixtureuntil foamy. Place in refrigerator untilready for use.

Mrs. Hugh PalmerBox 177Yuma

Sauce for the Pudding

Break up and stir a glass of jelly—welike plum! Add stiffly beaten whites oftwo eggs. Beat—and there's sauce foryour pudding.

Peach Whip1 package lemon gelatin3 egg whites1 cup peach juice1 cup hot water

I/2 cup sugar1 cup crushed peaches

Heat peach juice and water. Add gela-tin. Stir until dissolved. Add sugar andpeaches. Beat egg whites stiff. Add to

mixture. Place in refrigerator 2 hours.Serve with whipped cream.

Mrs. R. M. Halley

Box 3 00Springerville

Bernadette HugebackChandler Heights



FOOD WITHAN ARIZONA ACCENT9Baked Peach Custard1/2cup brown sugar

1/4 teaspoon salt5 eggs2 cups sweet milk1 teaspoon vanilla

Slight sprinkle of nutmeg8 peach halves

Blend sugar, salt and slightly beateneggs. Add milk gradually. Add vanilla.

Place peach halves in buttered baking

dish. Pour the uncooked custard overpeaches and sprinkle with nutmeg. Placein pan of hot water to depth of custard.Bake 30 minutes in slow oven (300 de-grees F.),oruntil custard is set.Serves 6 .

Mrs. R. M. HalleyBox 300

Springerville

Apple Pudding8 slices raisin cinnamon bread

1/4 cup butter or margarine6 apples, pared and sliced

teaspoon salt1 teaspoon grated lemon rind

Y 4 cup sugar

2 tablespoons lemon juice1/2 teaspoon cinnamonSpread bread with butter or margarine.

Arrange 4 slices in buttered baking dish.

Cover with apples. Add juice, rind, sugar,cinnamon, and salt. Top with remaining4slices of bread. Cover, bake in hotoven (400 degrees F.), 1hour. Uncoverlast 10 minutes to brown. Serve withcreamor hard sauce.


Apple Dowdy(An Old Family Recipe)

Peel and quarter firm, tart apples andlay in a deep baking dish. Fill dish andover this sprinkle light brown sugar, theamount depending upon the tartness ofthe apples. Add a slight sprinkle of nut-meg, a little less of cinnamon and a dashof salt.Now with generous judgmentcut some slivers of butter over the whole,say about 1/2 teaspoon to each serving.Then add 1/2 cup warm water.

Make rich baking powder crust likethis:

1cup flour2 teaspoons baking powder

2 tablespoons butter1/4 teaspoon salt1/2 cup milkRoll out to4inch thickness; cut a

design in the center and lay crust overapples, pinching it to the edge. So far,so good, but the proof of the dowdy isin the baking. It must. be baked in aslowoven (300 to 350 degrees F.), at

least 3 hours. When done, it will be deli-cately brown on top, rich fruity red onthe inside, and how delicious! Servewith thick heavy cream, slightly sweet-

ened and flavored with nutmeg.Mrs. Albert Herrin

Route 10, Box 8 8 7Phoenix

Peach Cobbler2 eggs, well beaten1cup sugar3 tablespoons butter

1/2 cup milk1 1/2 cups flour

1 teaspoon baking powder1/4 teaspoon salt (if unsalted fat used)6 to8 peaches

Add sugar to eggs and beat until

creamy. Add flour, baking powder andsalt sifted together, alternately with themilk. Put cup upside down in bakingdish and fill 2Afull of peaches, peeledand quartered. Pour batter over this,bake in moderate oven (350 degrees F.),1 hour. Serve hot with sweetened whippedcream or with hard sauce. Serves 6 .

Mrs. Zenna EthingtonRoute 1, Box 81Chandler

Marshmallow Date Role1/ 2 pound marshmallows1/ 2 cup thin cream1/2 pound pitted dates

About 20 grahamcrackers1cup walnut meats

1/ 2 cup whipping creamCherries

Cut marshmallows into quarters withgreased scissors. Soak in thin cream.Cut dates into quarters lengthwise. Rollcrackers fine. Chop nuts. Mix all in-gredients together except whippingcream. Shape intoaroll2 nchesindiameter and roll incrumbs.Wrap in waxed paper and chill. Sliceand serve topped with whipped cream anda cherry. Serves 8.

Mrs. Harold Timmons113 Myers StreetBurbank, California

Baked Grapefruit: Halve 2grape-fruit, remove seeds and core. Loosen

sections. Crush 2 cups corn flakes, add1/2 cup brown sugar, 1/ 2 teaspoon cinna-mon and1/4 cup melted butter ormargarine; mixwell.Top grapefruitwith crumb mixture. Bake in hot oven(400 degrees F.) 10 minutes. Serves 4.

Mrs. Zenna K. Ething-tonRoute 1, Box 81Chandler



'80LIP 'N PASTE



FOOD WITH AN ARIZONA ACCENT1By M. VAN DE W A T E R

QOFT drinks are an obession of mine, and I have some very positive ideas—notions if you will—about them. It is my contention that soft drinks, if

properly made, will do much to allay excessive use of alcohol.

Two essentials for perfectly made soft drinks are sugar—plenty of itt-and the cooking of it. One reason that some do not enjoy cold drinks isbecause good materials have been spoiled by using too little sugar (andthat stirred around in the cold mixture) thereby losing both flavor and virtue.

I never make up even one lemon with raw sugar. The sugar should be

boiled at least five minutes—one measure of sugar to one of water—strainedthrough a fine mesh strainer. If needed at once, the addition of a few icecubes will make it cool enough to use by the time the fruit juices are ready.

The foundation of most mixed drinks is the tried and trusty lemon, usinga few or many according to the other fruits used. Nearly all fruit flavorsare improved by using a lemon base. The most notable exceptions, in myopinion, are grapefruit, grape and papaya juices.




Grape JuiceTo serve a perfect drink of grape juice, fill a glass to within half an inch of the

top with thoroughly crushed ice; pour in undiluted grape juice to fill the glass.

Papaya JuicePapaya juice should be thoroughly chilled, but not iced. I always put the can

of juice in an ice tray for a while before serving, and chill the glasses to be used. Butice should not be added to the juice. This rule applies also to grapefruit and pineapplejuices; the edge is taken off their flavor by addition of ice.

Mixed DrinksThe juices of fruits are adaptable for iced drinks in an infinite variety. Oranges,

pineapples, strawberries, black and red raspberries; wild blackberries, mountainhuckleberries and thimble berries; logan and boysen berries, cherries of the duke andblack varieties, ripe currants and ripe gooseberries.

If these juices are bottled in season and a few bottles kept in the refrigerator,one of the necessities for good drinks is always ready. Mix the lemon and otherjuices, adding enough sugar syrup to make the drink a little too sweet, as the icewill dilute it somewhat. Just before serving, add some sort of charged water—orlemon or creamsoda, or ginger ale may be substituted.

We think oranges are better than grapefruit for mixed drinks. We use grape-fruit juice by the gallon, but we use itpure.

Party PunchI begin party punch with a pint of very strong tea, strained while hot over ice.

Into this I put the lemon juice and cooked sugar and other fruit juices as wanted,adding ice as needed, and at the last moment the charged water. You will note that

I use little water; but if, when the ice has thoroughly chilled the foundation, thedrink will stand diluting, water may be added if care is taken not to weaken the flavor.

Iced TeaWe use sweetened ice tea, and here also I cook the sugar. Add sugar to the

water when it is put on to boil. Make the tea strong enough to stand ice dilution

and pour into jars with good cover, but do not put in the refrigerator, as chillingoften spoils the clear color of the tea, and muddiness affects its flavor.

Nearly everyone likes a slice of lemon with iced tea, and if variety is desired,two or three cloves may be added while the tea is steeping. Aspoonful of little red

cinnamon candies gives apleasant flavor, too, as do a few—very few—drops oflemon extract.

Iced CoffeeSugar and whipped cream are the perfect complements for iced coffee. Coffee

for an iced drink should be brewed extra strong and poured hot over the ice.

Iced CocoaFor each cup of milk use 2 heaping teaspoons cocoa and 1 of sugar. A tiny pinch

of salt and vanilla if desired. Mix cocoa and sugar to a paste with part of the milk.Add remaining milk and cook in a double boiler for 15 or 20 minutes. Chill thor-

oughly. Serve plain or topped with whipped cream. Or use for a milk shake with

half a glass of ice cream.

Ice Cream Sodas and Floats

Delicious ice cream sodas and floats may be made at home. Fill large glasses

half or a third full of ice cream and add a good quality ginger ale or root beer.

Flagship Punch

1'4cups lemon juice1/2 cups cold water

21/2 cups orange juice1/2 cups chilled grape juice2/3 cup simple syrup (1 cup sugar to 1 cup water)

Keep fruits in refrigerator. Squeeze and strain citrus fruits; combine fruit

juices and water. Stir in simple syrup. Prepare one hour before using and keep in

refrigerator. Will make 2 quarts.Olive ThompsonAmerican Airlines Stewardess



FOOD WITH AN ARIZONA ACCENT3Orange Eggnog2 eggs tablespoon sugar1cup orange juice/ 8 teaspoon salt1cup top milkinnamon

Beat eggs until light and frothy; add orange juice and continue beating; add

milk. Season to taste with sugar and salt, adding more if desired. Pour into tallglasses and dust the top of each drink with a sprinkling of cinnamon. This is adelicious drink for children and invalids.


SANDWICH SUGGESTIONS

Lou Sheldon, Arizona Farmer's office manager, whose first love is cooking,says a tall drink looks a lot more convincing if it has a generous sandwich alongside.

Fancy sandwiches have their glamour, she says, but there are a lot more ex-citing and useful occupations in these critical days, than figuring

out new andartistic sandwich flourishes. Good whole grain or vitamin-enriched bread and plentyof the right kind of filling are what count, says Lou. Here are some of her sug-gestions for fillings to to be kept on hand in the refrigerator for quick use.

Grated cheese mixed with Spanish or plain tomato sauce.Peanuts, dates and raisins, put through a food chopper, and mixed with a few

drops of lemon juice and mayonnaise.Philadelphia cream cheese, dates and chopped nuts—try this on thin slices of

brown bread.Tuna fish, hard-cooked eggs, chopped pickles or olives and mayonnaise.Canned corned beef, mixed with salad dressings and pickles or olives.Braunschweiger (smoked liver sausage) mixed with mayonnaise.

In conclusion, Lou says, "You don't have to have a sandwich grill tomake delicious fried sandwiches. Just butter the filled sandwiches on topand bottom, and brown in a hot skillet."

Cheeseburgers2pounds ground beef

1/3 cup milk1 teaspoon salt

Dash pepper%pound American cheese% pound butter8 buttered buns

Mix ground beef with milk, salt and

pepper. Form8 patties of meat about 3inches in diameter. Cut 8 slices of cheeseslightly smaller than size of meat patties.Melt butter in skillet and fry pattiesslowly for about 10 to 15 minutes, turn-ing several times during the cooking per-iod.Place on buttered toasted buns,spread with piquant sauce and top witha slice of cheese. Broil until cheese be-gins to melt. Serve immediately. Serves 8 .

Piquant Sauce

1/2 cup chili suace1/4 cup pickle relish1 tablespoon prepared mustard, or1 tablespoon horseradish

Mix all ingredients together. If amore highly-seasoned sauce is preferred,a teaspoon of Worcestershire sauce maybe added.

Arizona Farmer

Toasted Mushroom Sandwiches1small onion, chopped fine

1/4 pound fresh mushrooms2 tablespoons butter2 tablespoons milk

1 1/2 tablespoons flourPeel and cut mushrooms fine. Cook

mushrooms and onion in butter untilbrown, add flour, butter and milk. But-

ter a slice of bread, spread with mush-roommixture, and place second slice ofbread on top. Toast sandwich on bothsides. Cut inquarters, garnish withripe olives and parsley.

Deviled Tomatoes on Toast6 tomatoes1cup bread crumbs6 slices bacon1cup chopped boiled ham1 tablespoon prepared mustard

Salt and pepper6 slices bread

Slice tomatoes, sprinkle with salt andpepper, and bacon which has been cookedand diced. Bake until tomatoes are ten-der. Serve on slices of hot buttered toast.Spread with chopped ham, mixed with themustard and bread crumbs.

Prairie FarmerCook Book



84LIP'N PASTE



FOOD WITH AN ARIZONA ACCENT5Margarita's tortillas

—bigger thanplates, paper thin and golden brown-

flecked, wore aribbon at arecentState Fair. So did her enchiladas,

tamales, and chile can came. AndMargarita is the jolly, obliging sortwho is happy to share her Mexican

cookery lore with the rest of us.

You don't have to have been bornsouth of the border to be able to turnout Mexican dishes that are muybueno, and we southwestern home-makers owe it to our Spanish tradi-

tion to learn to impress folks withsuch succulent and burning concoc-tions as tacos, tostadas and the like.

No?

Si, si, senora!



CLIP 'N' PASTE7



88LIP 'N PASTE



FOOD WITH AN ARIZONA ACCENT9With your cookbook on its way to

press, abounding with favorite reci-

pes of Arizona Farmer cooks, and

with our files bursting with contribu-tions which for one reason or anotherjust had to be left out, we still felt a

small lack. The book hungered for

afew typically-Arizona delicacies

for which no one had sent recipes.Citrus, date and pecan concoctions,

for example, that we'd seen wearing

prize ribbons at the Citrus Show inMesa, So we sent a hurry-up call forsome of these special dainties, andhere's the resulting chapter of various

and sundry recipes that will appeal

to you withapronounced Arizonaaccent.




Spiced GrapefruitCover peel from 4 grapefruit with boil-

ing water. Boil until tender (about 1

hour), changing water twice. Drain, cutinto strips and cookin aspiced syrupas follows:

Bring to a boil-4 cups sugar

21/4 cups water% cup vinegar

1/4 cup preserved or candied ginger1 dozen whole cloves1or 2 sticks cinnamon

Cook peel until syrup is thickened andpeel well seasoned (about 1 hour). Sealin sterilized jars.

Lucy M. Hoecker2201 North 7th StreetPhoenix

Stuffed Sour OrangesSour orangesWhite raisinsPecansRed or green cherriesSugar

Shave off with a razor or sharp knife,the thin yellow skin of oranges. Dig outand discard the inside pulp. Soak thehulls in fresh water from 24 to 36 hours,-changing the water two or three times.

Put in a large kettle in fresh water, andbring to a boil. Change the water and

.again boil, the object being to remove alltrace of bitterness from the oranges.

Remove any broken hulls, and.chop fine. Add the white raisins. Makea heavy syrup of equal parts sugar andwater. Divide syrup into two kettles,

,cooking the filling in one and the per-

fect hulls in the other. Cook until both

filling and hulls are transparent. Re-move hulls from boiling syrup, one at a

time, and fill with the boiling filling.

'Garnish with two pecan halves and a red-or green cherry. Carefully place in a

wide mouth jar and fill with the boilingsyrup fromthe hulls.

This makes an attractive and deliciousgarnish for meats—especially ham, tur-

key, orbaked chicken. Delightful forbuffet and Chinese suppers.Iam happy to contribute this recipe

in memory of my very dear neighbor,

Elizabeth E. Sumner, who gave it to me

a couple of years ago.Mrs. Ruby Schmieder2245 North 23rd PlacePhoenix

Candied Orange or Grapefruit Peel3 grapefruit shells or6 orange shells1 tablespoon salt

3 cups sugar

1 cup water

Wash orange or grapefruit shells andremove loose membrane. Cut peel from

stem to blossom end, into strips about 1 /4

inch wide. Add salt and cover with coldwater. Boil 15 minutes, pour off waterand boil in fresh water about 20 min-

utes. Change water again, and boil 20

minutes. After the third boiling, drainthoroughly and cover with 21/2 cups sugar,and the cup of water. Simmer, stirringconstantly, until excess syrup has boiledaway. Spread strips of candied peel on

waxed paper and roll each piece in re-

maining sugar.

1 / 2

Mrs. E. M. BlakeCourtesy of

Grace RyanMaricopa County Home

Demonstration AgentPhoenix

Citrus and Carrot Marmalade2 cups ground rawor cooked carrots2 cups thinly sliced oranges, unpeeled

cup lemon juice1 cup grapefruit juice

21/2 cups sugarDash of ginger root, chopped fine

Cook mixed ingredients slowly until

thick. Put in sterilized jars. Cover jars

and place in hot water bath (jars covered

with 1 inch of water) at 195 degrees F.,

for 1 hour.

Raw carrots and cooked carrots, usedas directed, yield equally good, but dif-

ferent results.Mrs. M. S. EmmettBishop's Storehouse, Mesa

Date Nut Filling

cup datescup sugarcup water

tablespoon buttertablespoon lemon juicecup nut meats, cut

Cook dates, sugar and water over di-

rect heat, until mixture thickens. Removefrom heat; add butter, lemon juice and

nuts. Cool.

11/2

1 / 2

11

3/2

Ann WebbRt. 2, Box 199, Mesa



FOOD WITH AN ARIZONA ACCENT1Grapefruit MarmaladeUse 3grapefruit; discard the peel of

2.Slice very thin or run through acoarse grinder, saving all the juice. Add1 cup water to each cup of fruit mixtureand let stand overnight or longer. Add

1 scant cup sugar for each cup fruit mix-ture and place over heat. Bring to a boil,let boil briskly about 30 minutes. Allowthe marmalade to cool partially; put intosterilized glasses and seal.

I usually keep my fruit mixture in therefrigerator and take out 3 or 4cupsat a time to cook. I find that leaving itforseveral days in therefrigeratormakes it much better.

Mrs. Wright P. ShillRoute 1

Mesa

Chiffon Pie(With Meringue Crust)

To 3 egg whites, beaten stiff, add 1cup sugar slowly, and beat. Add 1 tea-spoon vanilla, 1 teaspoon vinegar and apinch of salt. Bake in butteredpie tin1 to 1%hours. Bake 20 minutes at 275degrees F., and reduce temperature to250 degrees F. for remaining time. Cool.

Let 11/2 tablespoons gelatin stand in1/cup cold water while beating 4eggyolks. Add 1/2cup sugar and 3 table-spoons lemon juice. Cook in double

boiler until thick. Add gelatin and cool.When cold, add 4 egg whites, beaten with% cup sugar. Spread over meringuecrust. Let stand 24 hours. Cover withwhipped cream.

Mrs. Kermit Dale220 East 2nd AvenueMesa

Orange Date Frosting

2 tablespoons vegetable shortening1 tablespoon butter3 tablespoons orange juice1 teaspoon lemon juice3 cups sifted confectioners' sugar

teaspoon salt14teaspoon grated orange rind5 dates, cut in thin strips

RaisinsMelted vegetable shortening and butter

in combined fruit juices over hot water.Pour juices over sugar and salt, and stiruntil dissolved. Add grated orange rind.Beat until thick enough to spread.Spread on sides and top of cake. Ar-range raisins and strips of dates in flow-er-shapes on cake.

Ann WebbRoute 2, Box 19 9Mesa

Brown and GoldOrange ice cream sandwiched between

slices of devil's food—well, try it foryourself!

Date Swirls1/2 pound pitted dates14cup sugar% cup water1pinch of salt

14cup chopped nuts

Cook dates, sugar and water togetherfive minutes, add salt and stir in nuts.Set aside to cool, and prepare second part:

1/2 cup butter

1/ 2 cup white sugar1/2 cup brown sugar1egg2 cups flour

1/ 2 teaspoon soda14teaspoon saltCream butter and sugar together; add

well beaten egg; add flour sifted with saltand soda. Cool a while, then roll to athickness

of 1/ 2 inch. Spread with datemixture and roll. Wrap in wax paper andplace in refrigerator for several hours orovernight. Cut roll into slices about 1/

inch thick and bake at 375 degrees F.Mrs. Myrtle MutschlerRoute 10, Box 5 25Phoenix

Canned DatesWipe ripe dates withadamp cloth;

place in a shallowpan or on a finewire rack. Preheat oven to 450 degrees,place dates in the oven, and turn off the

heat. Leave fruit in the oven while ovencools. (This heating may be omitted ifdates have been pasteurized.) Place insterilized jars; seal and process in pres-sure cooker 15minutesat10 poundspressure.

The cooking time and pressure mayvary slightly for different varieties offruit. Soft dates require more thoroughcooking than the drier varieties, eventhough they are prone to "mush up.''

Mrs. E. S. Boles,Route 12, Box 99 5

Phoenix




The Blushing PomegranateSeemedas though pomegranates are

just too beautiful not to be good as well,so Arizona Farmer sent out a call forideas for using themin foods.

Readers responded with various sug-

gestions:Try pomegranate "kernels" with

creamand sugar for a breakfast

dish. Mix them with fruit cocktails,fruit salads, and gelatin desserts.

Some like pomegranate juice, eith-er alone or mixed with other fruit

juices for a summer beverage. Get-

ting the juice out of the fruit is achore each homemaker seems to haveworked out for herself. Some use a

fruit press. Others allow ripe pome-

granates to stand a few days, then

roll them firmly and perseveringlyand squeeze the juice out througha hole cut with a sharp knife. One

suggestionwas to crush the fruit in

acheese cloth bag, then allow the

fruit to drip, as for jelly.

Pomegranate Jelly4 cups pomegranate juice

71/2 cups sugar1 bottle Certo

To prepare juice, separate and crush

the edible portions of 10 to 12 fully ripe

pomegranates. Do not remove seeds.Place fruit in jelly clothorbag and

squeeze out juice. Small amount of

water may be added if necessary to ob-tain required amount of juice. Measure

sugar and juice into a large saucepan

and mix. Bring toaboil over hottest

fire, and atonce add pectin, stirring

constantly. Bring to a full rolling boil

(one which cannot be stirred down) and

boil 1/2 minute. Remove from fire, skim,

and pour quickly into glasses. Paraffin

at once. (Makes 116-fluid-ounce

glasses.)

Adventure Urge

Do you believe a cold melon would be

better yet with aslight sprinkling of

powdered ginger ? We dunno,but we

intend to try some day when melon

season and adventurous mood coincide.

Recipe for Living

There is only one way to get ready for

immortality, and that is to love this life

and live it as bravely and faithfully and

cheerfully as we can.—Henry Van Dyke.

Maraschino-Pear Preserves4 pounds ripe pears, cut fine1 No. 21/2 can sliced pineapple1 medium bottle maraschino cherries

Sugar—about 4 pounds1/3 cup lemon juice

Drain and dice pineapple; add choppedpears. Put in diced cherries and theirsyrup; add lemon juice.

Measure combined fruits; add % cup

sugar for each cupof fruit.Simmergently until of desired thickness. Seal

hot.Mrs. Albert J. WolfChandler

Fruit Cocktail(Por Parties and Crowds)

5 dozen oranges6 dozen grapefruit2 quarts grapefruit juice4 cups granulated sugar5 cans sweetened black cherries,

pittedPeel oranges and grapefruit. Remove

membranes and cut fruit in cubes. Mixcherry juice with a syrup made by bring-ing grapefruit juice and sugar to a boil.

Add fruit and chill.Mrs. M. S. EmmettBishop's StorehouseMesa

Pickled Grape ClustersRemove clusters of Thompson seedless

grapes from the main stem, and pack

tightly in sterilized jars, being carefulnot tocrush the fruit. Prepare a syrup,using % cup water and Y4 cup vinegar

to 1 cup sugar; bring to a boil, add 1/2

stick of cinnamon and 1/2 teaspoon wholecloves, and boil gently for five minutes.Remove spices from syrup, and pour

syrup over grapes to within 11/2 inches

of the top of the jar. Seal tightly with

self-sealing lid, and cook in the oven 68

minutes at 250 degrees F., or in a pres-sure cooker 8 minutes at 5 pounds pres-sure. Or the jars may be immersed in

a hot water bath for 20 minutes, keeping

the water at boiling point.Mrs. August Fisher1310 West LathamPhoenix

Strawberry Jam4 cups strawberries, hulled and

washed5 cups sugar

3 tablespoons lemon juiceMix, bring to a boil; boil 15 minutes.

Remove from fire, skim, let stand over-

night. Pour into sterilized glasses and

seal with paraffin.Bertha VirmondCochise County Home

Demonstration AgentWillcox

Mrs. John H. Kugler, Jr.

Casa Grande



450° for 10 min.350 ° for 20-30 min.450 0 for 10 min.350 0 for 40-50 min.450 0 fcr 10 min.

325 ° for 30 min.50005-8mn.

5000

10mn.325 °15-20mn.

325 °325°325°

300°

350°

30-40 min.60-70 min.1 hour

2 to 21/2

hours.25-30 min.


MISCELLANEOUS INFORMATIONThe sources of these Arizona-Accent

recipes are almost as many and varied as

the recipes. To help you in any momentof doubt which may arise over cookingtemperature or time, here's some up to

date information given us by RuthKruger, Phoenix home economist, that

should cover any situation.

COMPARATIVE OVEN TEMPERATURES"Slow"000 to 350 0

"Moderate"50° to 400°"Moderately Hot"00° to 450°"Hot"50° to 500°

"Very Hot"00° to 550°

YEAST BREAD ANDROLLSTemperatures Time.

White500-400 0 46-60 min.

Graham50°-375° 1 hour

Rolls00.-425° 15-25 min.

Coffee Cake00°0 min.

QUICK BREADSBaking Powder or Soda

Biscuits 50.0-16 min.

Muffins 00°0-30 min.

Cornbread 00°5-35 min.

Popovers50° for 30 min. •

then50° for 20 min.

Nut Breads 75°0-45 min.

CAKESAngel Cakeponge or Sunshine

PlainCupayeroaf—Shallow loaf pan

GngerbreadFruit Cake—small

Largeound—large300°

COOKIES

Rolled—thin--crisp00.-425° 10-12 min.

DropCookies00°5-20 min.

Filled Cookies75.-400° 10-15 min.

Ginger Snaps50°-10 min.

Soft Molasses Cookies75°

0-15 min.

Macaroons25°-350° 20-25 min.

Ice Box Cookies00°0-15 min.

PIES AND PASTRIESTemperatures Time.

Pies—double crust,

cooked fillinghen

Uncooked fillinghen

CustardPiehen

PlainPastry

Cheese StrawsMringue

DESSERTS

Baked Custards—

Individualarge-1 cit.read Puddingice Pudding—Without eggs, raw rice—

With eggs, cooked rice

FRUITS

Apples 00°5-60 min.or till tender

Bananas 400-450° 20-25mn.Dried Fruits (covered

with water)50°0-45 min.Pears500-375° 45-60 min.

Rhubarb50°5-40 min.

MISCELLANEOUS FOODS

Cream Puffs and Eclairs00 030-40mn.

Meringues as Kisses00°0-40 min.as Baskets00°0-50 min.

Eggs baked (soft cooked)50°-10 min.(hard cooked)50°0-30 min.._

Souffles25°-350° 20-35 min.Timbales Individual25 ° -350° 30-40 min.

Scalloped Dishes (previous-ly cooked materials)00°5-20 min.

FISHBaked. stuffed, 3-4 lbs00°0-50 min_

Small fishorfillets00°5-20 min.

Scalloped oysters00°0-30 min.Fish loaf 00°5-45 min.

DEEP FAT FRYING TEMPERATURESBowempera--Useread Cube ture °F.

Dry, uncooked foods0 seconds50-365

Cooked foods0 seconds65-382

Wet, cold, uncooked foods0 seconds82-390

GENERAL DIRECTIONS FOR BROILING

1 . . Light gas, turn valve on full and set ovenheat control at highest point.

2 . . It is desirable to broil meat at aconstantlow temperature the same as roasts.

3 . . Preheat compartment with broiler pan in

place at least 8 to 12minutes.

4 . . Place meat in center of rack about 1 to 1 1/inches from tip of flame.

5 . . After the steak is nicely browned on one

side, season with salt and pepper and turn. Only

one turning is necessary. Season second side andserve immediately on a very hot platter.

6 . . Total time required forbroiling depends.upon the thickness of the cut and the degree of

doneness to which it is cooked. A steak 1 ,/,to 2inches thick requires about 20 to30 minutes to becooked medium well-done.

7 . . For rare or mediumdegreeofdoneness,flame need not be lowered. For a very thick

steak, lower flame after browning.

Canned Foods Chart

(For Use in Adapting Recipes)

No. 1 can

1/2 to 13 ounces, 1%cupsNo. 300 can3 ounces to 1 pound 2

ounces, 1% cups

No. 2 can....1 pound 2 ounces to 1 pound

8 ounces, 21/2 cups

No. 21/2 can...A pound 10 ounces to 2

pounds 3ounces, 3% cups

No. 10 can....6 pounds to 8 pounds, 13

cups (restaurant size)

300°300°

400°375°

350°325°325 °

1 hour1 hour

15-25 min.15-35 min.

45 min.30-40 min.1% to1 1/2 hrs.3-4 hours1 1,12 hours

Food With An Arizona Accent- Arizona Farmer Cooks

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