- - º º - - Watertown, Connecticut Civic Union tº Co Home Economics Committee - and Girls’ Club 3 SOUPS CROUT ONS FOR SOUP Cut bread in Žin. cubes, put in pan with small bits of butter and brown in quick oven. Stir that they will brown evenly. CELERY SOUP Chop fine enough celery to make 3 cups and cook in a little water until tender. Add 1 qt. hot milk. Season to taste. Thicken with a little flour rubbed smooth with a lump of butter. Add 1 cup mashed potatoes. Let it get very hot and serve. Mrs. E. D. Barton. CAULIFLOWER SOUP To three cups of the water in which cauliflower has been cooked, add one half teaspoon onion juice and one cup of hot milk. Thicken with one tablespoon butter and two of flour blended together. Season with cayenne and salt if necessary and add a few left over bits of cauliflower and serve with crou- tons. Mrs. George Beard. CARROT CHOWDER 3 thin slices of salt pork put in frying pan. Slice up one onion, add. Put in kettle with one cup hot water, 2 large carrots cut fine 3 potatoes sliced thin. Cook till tender, add 1 qt. milk and allow to come to a boil. Add salt and pepper and butter. Mrs. S. Buzzee. CLAM CHOWDER 2 qts, round clams 2 onions chopped fine 2 slices salt pork 1 pint of milk 1 qt finely sliced raw 6 rolled crackers potatoes. Lump of butter and pepper as desired. Boil clams and chop fine. There should be 2 cups of both with this. Chop pork fine and brown in kettle. When well browned add pota- toes and onions and pour over them hot water enough to cover. Cook slowly one half hour. Add clams and broth and cook a few minutes more. Then add milk, crackers, butter and pepper and cook a few minutes more. Must be watched closely after milk is added as it scorches easily. (May use canned clams). Mrs. Arthur Evans. - 5 NUT BREAD 2 cups graham flour % cup molasses 1% cups white flour 1 cup English walnut meats % cup brown sugar 1 teaspoon soda 2 cups sweet milk Bake in long sponge cake pan. Mrs. D. G. Sullivan. ROLLED OATS BREAD 5 cups flour 1 tablespoon butter or fat 2 cups boiling water 1 cake comiressed yeast - 2 cups Quaker Oats dissolved in % cup molasses % cup lukewarm water. % tablespoon salt Add boiling water to oats and let stand one hour; add molasses, salt, butter or fat, dissolved yeast and flour; let rise until double in bulk; knead thoroughly and shape into loaves. Put into tins and let rise until double in bulk, and bake 45 minutes. Makes 2 loaves. Mrs. Alfred Rydin. RYE BREAD 3 qts, rye flour 1 tablespoon sugar 1 qt. wheat flour 1 tablespoon salt 1 tablespoon lard 1 yeast cake. Mix with warm water, let rise over night. Make into loaves, and rise again. Mrs. W. Anderson. DATE BREAD Butter size of walnut 1 cup white flour Salt 2 cups graham flour % cup sugar 1 lb. dates sliced 1 egg 1 teaspoon soda and sour milk To make batter a little thicker than cake. Bake in a moderate oven. Mrs. Allison MacArthur. GRAHAM BREAD 2 cups graham flour 1 cup sour milk % cup wheat flour % cup molasses 1 teaspoon soda 1 teaspoon salt 1 tablespoon sugar Bake V4 hour in a moderate gas oven and let stand in oven half hour longer. Mrs. J. W. Beecher. 12 MARGUERITES Whites of two eggs beaten % cup sugar Stiff A cup nuts chopped fine Spread over saltines or butter thins. Brown in oven. Mrs. J. W. Beecher. TEAHOUSE TOAST Cut inch wide slices of bread into inch wide strips. Trim off crusts. Fry in butter on both sides. Pile log cabin style and serve very hot, with marmalade or jam. HOT TOAST SAND WICH Place thinly sliced cheese between 2 slices of bread, cut very thin. Toast on both sides and put bit of butter on top. Mrs. Harry Bronson. TOAST SAVORIE On slices of bread place shavings of American cheese and over the cheese, thin slices of bacon, one on every slice of bread. Put the prepared slice under gas flame in the broil- ing oven and toast to a golden brown. Do not place too near the flame or the bacon will burn before toast is complete. Miss Judson. CINNAMON TOAST % teaspoon cinnamon 1% teaspoon sugar Sprinkle above mixture on hot buttered toast and put into hot oven for about a minute for sugar to melt. Miss Belinda Lewis. “The discovery of a new dish, does more for the happi- ness of man than the discovery of a star”. LUNCHEON OR SUPPER DISHES LUNCHEON MACARONI Boil macaroni till tender, with salt. Put macaroni in baking dish and pour over it 1 can of Campbell tomato soup. Cover with grated bread crumbs. Lay on top about 4 strips of bacon. Bake about 94 hour. Mrs. B. Havens Heminway. 15 SALMON SOUFFLE 3 tablespoons butter % teaspoon pepper 3 tablespoons flour 1 cup salmon 1 cup milk Yolk 3 eggs beaten % teaspoon salt White 3 eggs beaten Make white sauce, add salmon. Remove from fire and pour it over the beaten egg yolks. Pour the whole mixture over the whites beaten stiff and fold in. Bake in a buttered baking dish about 30 minutes in a slow oven. Mrs. Zelda. Wheeler Bassford. CHEESE TIMBALE Make white sauce and add 1 cup grated cheese, and 1 cup broken boiled spaghetti. Remove from fire when cheese is melted, and season with salt and paprika. When cold stir in 3 well beaten eggs and turn into well buttered timbale mould. Set in pan of hot water and bake 20 minutes. Serve with mushroom or tomato sauce. Mrs. Margaret McC. Buckingham. souTH CAROLINA RICE PIE Take 1 qt. cooked meat; if beef or veal allow one fourth fat, if mutton trim away all fat and substitute two ounces butter. The meat should be cut fine. Chop fine one medium sized onion, one large potato, One ounce fat salt pork. Blanch, drain and fry gently to a light yellow. Put in the meat, with salt, pepper and sweet herbs or spices to taste. Let it heat through stirring carefully. If meat was tough add one pint stock and simmer till tender. Meanwhile cook 1 cup rice, season it with one cup stewed tomatoes strained. One ounce butter and 2 hard boiled eggs sliced. Turn hash- ed meat into buttered baking dish, place rice over carefully. Cut 2 more eggs and press into rice, placing dots of butter on each piece. Set in moderate oven W4 hour. Mrs. D. G. Sullivan. TUNA-POTATO SCALLOP Cover the bottom of a buttered baking dish with a layer of sliced potatoes. Sprinkle with salt, pepper and flour and a little butter. Add a layer of tuna fish, and a little onion cut fine; then another layer of potatoes etc., until dish is nearly full. Then fill with milk and bake an hour and a half. Mrs. F. D. Carver. 41 - NORWEGIAN PRUNE PUDDING % lb. prunes 1% cups boiling water 2 cups cold water % cup cornstarch 1 cup sugar 1 teaspoon lemon juice 1 inch piece stick cinnamon Pick over prunes, wash and soak at least one hour in cold water, and boil until soft; remove stones, add sugar, cinnamon, boiling water and simmer ten minutes. Dilute cornstarch with a little cold water. Add to prune mixture and cook five minutes. Remove cinnamon, mould, chill, serve with plain or whipped cream. Mrs. F. J. Baldwin. FAVORITE PUDDING % cup butter % teaspoon salt 3 teaspoons baking powder 1 cup sugar Whites 2 eggs - Yolks 2 eggs 1% squares chocolate % cup milk % teaspoon vanilla 1% cups flour Cream butter and add 4 sugar gradually. Beat yolks of eggs until thick and add remaining sugar. Combine mix- tures, and add milk alternately with flour, mixed and sifted with baking powder and salt. Then add whites of eggs beaten until stiff, melted chocolate and vanilla. Bake in an angel-cake pan-or a card if preferred—pour over it hot fudge sauce, and put on top of that, whipped cream sweetened and flavored. Mrs. I. C. Bean. BAVARIAN CREAM 1 cup milk 1% level teaspoons gelatine, % cup sugar dissolved in 2 tablespoons Yolks 2 eggs milk % pint cream % teaspoon vanilla Beat eggs and stir sugar into them. Heat milk, add the above, cook till it thickens. Add gelatine and flavoring. When almost cold, add whipped cream. Sprinkle with pow- dered macaroons. Flavoring such as 1 block Bakers chocolate dissolved in little hot water, or a few preserved figs cut up fine and the syrup, or 2 tablespoons of preserved ginger, with 2 tablespoons of the syrup, makes this dessert much nicer. Mrs. S. Buzzee. 60 INVALID’S TRAY Approved by Miss Wheaton, Civic Union Nurse BEEF JUICE 1 lb. round steak, (about an inch thick). Broil quickly on each side. Put on heated dish, cut into dice, and with a lemon squeezer, press out the juice. Heat to serve by setting cup in pan of boiling water. Salt. - BEEF EXTRACT 1 lb. round steak. Cut into dice and put into a quart fruit jar. Fasten jar, and stand in kettle of cold water. Bring slowly to boiling point and boil for two hours. Strain through cheesecloth and cool. A tablespoon is a good-sized dose. SCALPICON OF FIRUIT Cut several kinds of fresh fruits into small pieces, flavor- ing with sugar and lemon juice. Serve in tall glasses with lemon ice on top. RICE JELLY 1% tablespoons rice % cup of milk 1 cup cold water 1 white of egg Salt Wash rice and soak in cold water for two hours, drain off water and add milk, cook in double boiler 1% hours. Strain through fine sieve. Pour into molds, chill and serve with fruit juice or cream and sugar. BAKED CUSTARD 1 cup milk 1 tablespoon sugar 1 egg Salt, flavor. Scald the milk; beat egg, add sugar, and salt, and pour on gradually the scalded milk. Pour into cups. Place cup in deep pan and pour boiling water around until it almost reaches the top of cup. Bake in moderate oven about 20 minutes. If done, a knife plunged into middle, will come out clear. BIRD’S NEST Beat the white of an egg, and heap it on a slice of buttered toast. Drop the yolk in the center and brown quickly in the oven. Always Remember When Using 9 Delicious Ice Cream —AND– Safe Dairy Products You are Consuming HOME PRODUCTS We consume between 6000 and 7000 quarts of milk daily from Watertown. Consequently when using our products your money returns home. A recipe for prosperity: “Boost Watertown” MISS MAID-EN WHITE SAYS : THE AUTOYRE LINE OF White Enamel and Nickel Bathroom Fixtures are the ACME OF PERFECTION \º w can BE M. (iii) An MAKE º Everybody Uses SO-E-Z Dress Fasteners Middlebury, conn–MOUNT FAIR FARMs—Watertown, conn. ! MILK From a herd of tuberculine tested Guernsey cows EGGS From a flock of Rhode Island Red hens S. McLEAN BUCKINGHAM, 0wner. - Address, Watertown, Conn. H. F. ATWOOD DEALER IN Choice Groceries, Provisions and Meat AT THE END OF THE TROLLEY TELEPHONE: 70 WATERTOWN, CONN.