TH'IER.E'5 PO.

R ACCUIRACY'

Rea,d I'e il)S g"lu:efnlly ..

A!lsetllh]tl ·H II ingil'il;\'rUeill ts ::I.Ed uten &i.1 s,

S~lect. pB!,1HI p! fl·fop,,- k'ruJ ami ~i7.". M~i:t~llre nt:5ii:lo .. from. rim Ito r'im,

. U~.e ,sU,udar(I meas'lIlting 'r:up:s. E11!ul spoons; Use ~~ql!l~[f l!I:ml:ST!.IIi~,g 'cups (rilin ;:t!:.ioy .[-0F' line) fo:r hq~Jlds,. se nest d or d:rY up a urul.g ~U.(l5 (l-'f:llJl' iiD.~ 'E:"\<en: l'i'ilh. Hlp) foil' ,~rrr hilgrcJI, ·rH:S.

Obecl: ]:iqll~J rnensnremerHs iii. e')1(d,e'l'c1. Sifr~n fleue oxc~rt_ "Who!e-flt,llin lype:s before r!lc.)s~rlllg. Spoon hg;laTy mt measuJrlf:i6 cup,

D{I m),i., [ar r:'!iIP, .

L~',v"f!1 dry ITlt;ns,lII'e'menlls. Wilh SLJ'l'.!'ighl.e.a,&e

knife !Jlr s>pi!l:'lul.a. .

P:rJ;)h"litt Qve'rn; 1::i!~ ~o 20 rnln. at ooqlfliredC temptlr" atrrre, Lea e ,~'Il df",U' oreln flflit.2 l'Il.ill,

B~;Il w~h'Qh' ~~. !m[if t:.hit:k oncil IlH.~<l sll.f!:J.y

Wh!.lfl rf:!llif1'~ C"oll.ll-s fhr ~'i'c:n.-heOlJ~1fl ~~, .

Th Q(lv~rin'" of fcods ",,1':11(:1:1. arc stored in llltl-: :r~f[,if;;o-eraJDir .... ·ii'iJ~p;end lIY1;)1'i tlw lYrH~ ot·.lr,efri_g~a'tflur. u.se(l,_'nt~OflV(i:lllU:I[l-lJJ or a m{ili;s·~·e(lM refr1p:erutor.

f:O'R THESE RECIP,E~WHA T TO USE

8R,EAG 'j,:RUMBS-,!:>1n sLioe fr csh llrr a,d HL~8

It'hi[m'l ! c.up'snf'!: l:;Jr1.lmEi[1G liHO Q ... ~l~fls. Once :.li'"'e dry . e r t(lo[)!8'l~i:1 In"(:li9d. (::"tfllJ aJs; n:ba'li.t %: lJ.lij? Jry C1!IIbe'S !I), l1 enll ,11 ne, dry ':rn mbs,

aUTU,RmI ClU.MB'S',........<;soft t'l'r drybrBlld OF M'~.oker crumbs eessed in :melteii b,une"f qr rnurgBFilw" UE; ,1 til 2 tahleslPooJls. hWlUer:DI mar~arifl' JQI' 1 'up !:Iof • urnbs and 2' t~ .4 labiespo(ms

h!1'~~(;:'Ir (i!r' ':rJm.;~Fl·arin~ '[or]. (!.1i'lP dl"j' e:ml'llti!'l;. .

. C R:EA.M~l!jg.h~. table 0. F eoffj ,. - 'c:!t~llm- ~.cJ~taJJ]~ I.ng: I'Dtllless, t.IUrri lW% b-uH~ fur.

HfAVY tGlr WIHPP~NIG CIU:;A M-CIDutliin.inifl nM less 't]l/;rn $6% butter fat.

FL'Q'UR'-a.l1·pnrposl! .(11 r,d w.hea,t) !fI~tU': (In som:esotl'l,B. tlJi'n Ilrt~BS; Wh.Ell'"Il.·3 .. blt'n'tl Of.80 ft. wheat's i:$_ used" bf!tter prodl];ClS trlllY Tgsult when :mi:i10'f adju .l'flpnl a.m made in r~· ripes., A httle less

liqujd 0.1' more Helll.·r m:llY- be need ~"l,J .

GRAfE:a PEEl~'I'''~HJ.~i!!I· c[tl:ns;tru]-t '~~e] ~n,~!y' gr:~ded .lhtough fto.lO"f"e.rl pn.I'~, onJy. (Wtilf~e. f'lJX"t JS hht;c:r.)

GROU~D P'Q'P'lI' SUDs-fre$ll].yg-ro:!rJ:iL~ l;iy ~'n(".If,l:~ II_sing spedal .. ~rjj.D(ler OJ;' gr.0u.f\d at bli>ID.e in:

leCll'lC bLndnr. If usmg eleerric blendeJr .. pJa.ce into bleni-er ~i)l1 ta~1lI e;r oihl:D [J It: H ~up wl1 ole, "PQ~Rl' SE rls irl: pr.!.e tj III~. C~!'Voilr cfi'l:rl'rarnelO. ttltfl ,cn TIl Clftor and grind 3 t:o 5 min.", (lj,r 11:L!1U.l Pf)PP), seeds. n.m very- nneLy ~round.

}i. lb.whf,ll~ popp~~ s.-; ·cls,-tlLrnut 1% eup91

wi. oj'e .(iLbQi.i:12H eups, _gro Inu]) .

_ HERBS A,NDSIPICES--:g:rOll.n-di unr~s r ~:if' F,l'pea. ifi,es- od:LI~·rw.iIl·(!.

MUSHA:OO'MS-frcsh i use waned if $peiDi:fieil. l:l1 :Nicipe.

10 BE CAREFUL

O'II!.-5,~.J.ad. oo,nkill,g;. Use aliv onI'T \\':hen

re@i'rC"&~les. . .

R or A,IIlY, IlEA, liER.-hllxlIJ.9J1 aTu:iteoa ([)ovelt typ' ~ hearer OI"" e·I,·clri mix:mr.

SIMO,1I. T~NI NiG-a ~1 ydr'rlgl~llate(l v-e,gGlutbl e 51h 0'1"[en fr.lg~ ,j] ll -pu r J~ I'l,'m 61Il]l.ltmi·~1g·. buUei:" Of!l' mitr~ gartnt~. Use Jard (jr Il "",'lben_s,p "iIi ··d, SUGAIR.-sral1llIalOO (illi[!t.or eane] .

V!'N:E:G Ai. R.-cid(:f,' v:ln,egu ..

HOW TO DO I1i

BA;SiTE-SpoOTl . I if I !..Ii·,iI. (ar u.:s.c baste!:'), OV"I;lJ'

!J!!f'~kinB r. ' d tn iJdd IIi I$tur,e_ and n,avoJ'". _

.BLAN.CH A'LMONDS-The I.lllvor of almonda is best l11;!1il;ltm.lnc-d wh sn tLi.nloJ],ds a,t:'[l allnwed 'to re:TIlai:n in wah~r l.h~ !dl.Of~'-l [JOl? ihle.li:mE: du-rillg; bl~nnhi"l'l%. The'FeftH'u. "~tll':l,cb ollIY'ilbout'H CU[J at iI. ti me i [.'>epl!'!:~t process II;l:l mall:" timc-s as necesa.a1."y for lfa:r:ger llctnOl1m_~.

Eri!'l~ tf> rapu':"d hoiHtngenOtl)l;h W8·!(':,r l(l ;,,'el1 Iil:o;v.e"r s~~:E]ed _ilhl:lGl'n~.ll. DrolJp m ;IJlh:lil.o.il1t'E:J,_ Tum (lifht:J!.tlmdq]l[:lwahnn:rHl to 1.'\ rII.1n illlh.~.mlJer about 1. min,', drain or rom{n'1'l with lOFk: or :slol;'tHd s·p 00 n, ]JEa~.e JJ~rw~1l f'll1dr.. Itjf abs'llrilcnl Ti1li1pC;"f~ pat d...ry .. t.enth!SqtD~· alluands 'WiLb ·fj.Bj$cra}'fI!' ~m.OV{! ~:lHbS. -P~ac~ on. c:Jry llbsorbe.nt papor • .fDJ dry thClll'{llu~b1.Y. Frcqq,errtly :l!hifl nlmonds to dry

sp-OU. Ol'lp. [fer. _

T10AST NUTS-ptace blanched tluts ina5n,aUoW" I:mldns dish. <I:lr pic ~a[fl _OJ.'lil.d.b:ru.sk 1.ightlY "iivitll Di:!.'iJlk:ing OJ]. ~e..p.t.in (I .... an i!.I.t. 3S~{>~ I;I.IXil:iJ d61j,c,$:t~l~ I 1;"(1WIl-etl. Snr mtt.J l'ln'u O~~--lUl'Wt'lally. OF aGld lDl[lll,c~-I·etr nuts.to ,a. [~e'a.vJ sk:iUetiu "II .. lligb l;tuuer flll'mOlJ:"Ji;OlT:i.1J (8ibo ll;-[ 1 '~a:hle-;Pi)~(~ pel' cup 0 r .f!i I.lJ li» i:'I_~ ~!OC jill melted: 0-1' US -i.l. Bro'WH nuts lig~ltl:rt stnT'ln'l!i '~iJ'n ta.'t1IJy. O)l'e.T moderate h ~lt.

IBOI'L-e:nnk in liquid iu wbi"'h hubbl.~s.mu cl!i.ilrli~l![.lilI.JI:r' apt! hl't!,ci,k nl:l. the SU1'fai.':c.. Boili1:ll~ fi,mp'~Uh1l1'e 'f 'o!l.ttt'r .at $~<J. le (it t:;:;. 21.2cF'.

,BOUING WAUR BIl'l'HJ-s.et a doop p:n:m IrJrl (I ""!11 1'Jl!.ck and pl:ll~;' th ~ £Ill ,d, hil k i n.g_ iI:i:!ipirrt pl't1L Pour buili"fl3 \".ai.i:'1" .into pall_ h;ie''!("el.ot' JII.J:;xLur~ hl blQ,k),ng !fish. I::'rttv,enl; furrher boHing- b,y titling

~~, t~ nv.)1'I. temperalt!'rc.. .

ClEAN CELEIiIY-lrlui roots and cn:~ off Ieavea, r .eiil·'!'CS may be l1:s:ed for a:diJed: (lO!ml' in 8.00.1;1$ .a.fl<i~ St:i[lro:.illl'l.~ il1lT r leaves nury be len on oS'talk -w'hen sl"l'ving- as feli!3h. Se,pilr·.ate lltaLk:s .. l'1e~llOV.e blem.ishes ;ffrrd W!!S"h... [I'roGal;d ",;Ii (I.i:re(![ -r.! in re ipe,

,CLJEAN GAII;:Ii:;.-I;IJe,para't6._ jnll{)hll'lfe~ a.nd "e~

J:I;Ii::>~ ... 2 Qn~~r '~dJtnJ' parp'!l'..1) Sl~I1I. •

CLEA.N Gltf~N PEPIP,ER:-rme and_ CU'~ m:t;Q g>1J~:rt~r:s. Remove 5wrn, ,ar] whit - tiber'and sa ·as W>i1h, stl!iQ~ orrr Jjmife; rinsl{l. Prep;no 'as ,(tireded

in reailM~: . _ -...

CLEAN lilillid SUCE MUSE:lROO'MS-lNlpe ... "th II. elffi:a" dalup oioth alIdli:!iid, oJf I!.ip\~ o,f 5~em;Sj 'BJic:e J etl,gtlh. w-i:Ji:e 1ItiE'l1luJ5-h ~tC'mIS liI:nd C.(l,PS,_

CLEAI\I ION IONS ua~'), - C U.:r oitroaL undo and R tbin :;!IJ.ipa· ri'llt'n !iJ~em eQ,d;; pilot fil:H]rin8le .. Pr'lilpare 11:;1 d ire'::tied ,in rex:ipe. .

DICE-t::ul: 'IIt", "mall cu.bcs.

• -1,.' •

"'411.. ., ••

l~

THE

HUNGARIAN COOKBOOK

Stg.jf Horn,e 'Ecofu;m"i's.tt;

CU L,IN A, R·Y AiITS' I N,S,TT1U'TE

MElAN~ E [)E PROIFT lJ~r-ecU1F

URiBARA AlBIll~[ irll' ~ RUm,! .1Ii.ELI. .• 1E1.I!l.tI8!ETH BUCHANAN • KA1HU~Y,it>I CIIIFFOriU:l' LIUIl.II'l FUlL'll; • M!lUltrNJ.QU'(E' .' M,AJ!f1 JAN$S:EN ., JURI NEt lE~Ctr:HARD;"I' YVONNE H~HI.S .. F:FI'fLtlS VAN I.i&ER • IRiJ'IFH IRllISiI' '. IlQSEl,!(N. Wtil~}iE

IMI~E S:tEO,Q:j CQJ!l:stdJa:~

C:h~ Satrd Cetkr~ llfttd!, ~ ~r;r.fl-f,e .Rethy, BtUthqNm, H~7

l!lu~t,YlU!d by KAY LOVELACE

P:ljbtilsked: 'by f;:ULl.N A.RY AB.TS L."NfS"fITUr

-....._-........:.~-

CON1'DII'

Hungarian. ,Co okery .,... " ., . " , .•. ,. . .. .. . . .. . . " , . , ..... , , ... ".. .3

It's Stuart To Be Ca;r;e.fuL .. . . , , . • . , . , . .. . • ,. • .. . • " , . .. 4~

.A Check.List for' Successful lB;aking, , ' •.. ", ~.. s:

How To G(Dok Vegetables .. , . , , ... _ " , .. , . .. a • •• 6

A.ppe~i'Ziel':S. '" . _ ,. . . , . • ... , ,. . " , . ., . • • .' . . .. . , . . . .. . .. , .. . " .. " '7

SOiUp~ ,& .Aetom:pa.n.imen!~s.. . ... .. " . .. ., . . ,. . .. ,; . ,.9

M~a~t,. Fish, Poultry & Mai:n Di sh , ' - ..• 13

Veg'lil-tables ,&_ Selads, , •..•. ". .. , " . .. . , ...• - , •.... , . '.' , . 30

E.ggs , ....•.. '. • . • . . • . " . . . .. . . " • . . , . , ' " .. . , . . . . , . . . .... 40

Desseets &: Co:n;ee~ Cak.,e!L ." • ., .r· •. , .. " • . , ... ,. . , . .. . . . 4\4 English In.de,;:." .. " . . . " "' . ,. . .. . ., . .. .,. . , .. ,., . . . . ,. .. . 6·7 Ilun.garhMl Index. . ,., .. .. . .• .. , . . . " ' " . , . , . . . ' .. . . ,., ,68

For th4!. be(1,u~if41 :imd 'rlaJl:u1:.M(5 plwlJq~'hrlS '!.(lliich illuSl'{!l:t'e' m,Q;~'" q/ the r:ooipe ... ·. ,tit' this Goo"khook, ~;c;:egrat~J,Uy aC!.7u)l;f1:!1~g:~ tl~e g;~~!DU.s OO(]p~rati.on f)f~hceLong bland UtIi-ck GJ:'OW{lX'8 A!;<~od.atjm]~ tN~ NatlQofl<!lLivG :9.1:0,(;1:: .and Meal[ Boonl. (:I.:r1ti ,the. Poultry a:rud Egg NalionBil :it!MirU.

C(J'P'Y[WJi.~ © 19$5, .1954 by B'oor.: PffltJ"udio'n J.i&iwsJk:i~ .. , lite.

. .

FOUll-I.)SC f1~}lii:Ltif: ~:JlQ,tulll, ,~Ild Jlli:p :It lihnvu iSfil,e 'of be \11'1 hi ,ho It'(jm" '1'111':111 bowllJ]?<ai'~er hnm,. Li,fl $_[}11 tUILfit.hl'\QIlJ:;1ll11 m,ixhIre ,a~O:Il;r(!l:id~'of how] WJIili, hl~d~ pe.r.I!h~l tOi3u.r:fa,De. 'fMrn. !!r.atu:I!lgve:r lo :fi;.Jcl' HftedI1l1:b:rur~ aeeoss m'i!lit;er:J;~ O'll'sU$f909,e. tut dQ'III(Il $li!ll!d'~n~e:r:~ llU''I!llhu, .... r <a[Jdl;e;P~8:L,pm¢. ~~ unlil :mll'bl;ll:lal seem,s ,h[and,eod.. Wltnevlliry ru~r~h s1~i!:iI:I~,,,-'brin,g:'sPc,a~;ur::l" 'Up' f1tr<l'ttgh e6;'I1~er-.

GRATE NUT;, I)' CHlOCD'LA,T£-ll,ae ,,a, fo~ary ~~pe f!1:~,tei ,,;f"t'h .. ·ha~;d.~p.ei:!l'~'~g, CFllnk. FoUQW m,;!ll:i.lIJrtidurel'"s.illf'e>Ci~t~U~~ Gr:s.'t'i)a I]iU'tS orehlOoo· ]nl:e 8110uJd ~bf!fine,anclli'~bt,

G,II:1ND NUT-.S-Rulai,i.:r!,!;· l~lrQughrm:~il'ilJl~ l1~ade !;If [(JIod. choJlp€\r. Ot [I~e 61col':nj,&lil,e~d~r, ,Iil"in;d-:lng tl~IOi.Jg'l:l null'~ ~:I: O:[i,!!l tin,I'ti ~o . eover lJIf1(~,I,li;i., C,~veT ll]cndel' {JO[i't:QiWet., ('tllrml1g, n~nlllI' off)Q;][n: OIl ~hd~s tOt}IIPDl/;'IHI'!i; i1a,,~.k OIl[Q M>liI~.s.) 'GJ:":~~d nuts .ulII-til Illie ['I.u~l'&l!:,!i5l, !U'~; IHHl dry ,e:tl,(rl:l],b -tc:l !'ern:IJ~ ~'6p,ai'~~~-~(I~ p~1y uflo~l [';~m1Fll!,[}t. E,mpty

'i:;lQnJ.a:i!il.l~r 3r);i,J gritl.] tt'~I' ha't~b.. '

,HiAR,P.CCH:lIK EGGS'-pl1[ iJ:~gs intF.! ]~g'e :illtllJloe· ]'NHii nrJd" C'O'i'~!t c(I'fIl].llldcl1 wkb 6~ld or:: ,Ill"le.-war.m \';'al~'.I',. C~y~r-. ,a'i~llg.~~,lIl,Er r!lpi!liy jus!: tfl hfl.nlng~ 'l\":fQ (liJ h~!lI,~. If I'l1gee~!ID1.'1i' tD Vr-r.vmJj[f:'lll'tller hoi IhJ:!b. :re!:]H~¥e ~all :[mJlll h"ellt-~ol!lil"!j:e. l..rei: st:a:md CiH'![!E' (1200 t? ,32 mJIl". PI,!1nl!lc ~OO}l ,pl:o'lIIlIpdy-un,to' !t1~nwi:!'Jfl: nllEd, Wllte'F. ,Ro1l. 'I;!~ iielw{1e:~ knud:s. to ~~l(i'SO:n li'ih,~II. W hell ,CiQ.'ol.ed\ !>;t:t'I:r:t. :[Iin::e']1:l'lg 'fit .b.t;ge !'ln~] .

N~tf1~ 'Egg~;>I;a:f.: ap1'olem fo;ocl 0 lI.dth el1,mol.'e snouM 1l€!'iV~r li'e blll,ti,ed.

M,ARU\I'AtE-a1]'!j),w 'I:'ottd t(l !I1'.IHul i,n ~lquid (llfHla!l V an ,oil u.rl ,:iJ.C~ d m i1j;tl,rrc) tiJ! g I1lIpa:r1' ,a~i:n. tioll al .£l'a;vQr.

MEA~;UlRIE:IROWIN BUGA,R-~~D,~,," r"~Jnly lti't,flj rn!~a~ln']"I1;g, C::I]~ s.o ·ihiU :sug!l::r ~In 111)][1 Ei~l!.~e ~f

eu:p: ~'1hen, tutii~, IlI.H. .

M lilT, CH'OCa~,A,U:-u:J ~)~, (I'~' ~r simrntl'tin-g w;ger j)IJav,w!t:i ~oo:rD;:h:ilil,g,

.MIIHlCE-cllIt (I'i:', I':hop. I.D,lQ Sfl'l!'!.lJj Iil1'i!! p-il):ceg. P.A,NiBRO~L If.A.C:Q:N-:-Jl[ill~~i'!l.'~·~. ,il., ~.illdskme~ ~l'lry ,a,!'!ma:~:r .b~,e.l)f! f..h~fi ,!l.!'l. wdl JI,~ffia1!:~C:Q'ol.; !B,I 0 "Y'~ reI 'WTi'llirO,{l fPb"'qIl(,::fQtiy • Pour !loll fa~;)l::3 it~!1l1. I ·C~s.. Wh~~ b;liC~'1. I::;; r.'v~nry c'r'i$p~ii .0:lul.l:J:r~lnyJ;t,ed,! :r'~~"'1tl fmm 5bl:l~f~ a:~,d dr.am on ,llhSIll,rl:UO:llt p;a,PUf.

P'II"AIliE QiUll'fiK CIHH:::I!:,EN b~'CI"FH-il,is901 ... o 1 tlJil!ck'en 11.(lu.ilIo~ -\:luhe. ·lnlL ~p. ~h';( w,a~e.,' . , PRiEf",AJ~E 'QUICK MEAf El!ROI'H~dIS!1il.l]V',;3 ] meat houiil.l,~n,crl]:ile ,i:iT' .l1i[easpiHlIf:l!C~u.Qeflt"'::l.~ mea,~' extrill:ot :IR 1 tIUp ,:Jmor; ~'f~,tell'.

R:~CE~for,oo 'lliLrol!R£lbdceT" :siev"€: or food mlll, ,S'CAW Mn'K.-heaf ill top !1!f c:ouble 1:}t~.iJ,el: ~,'I{er s'irnmeJ',rng, w;a:te~ Just !nti!l: m:' t;b:i~n fil';u ;ljppe·a~s;· . ,SIEVf-ro'r'4;.e~hi[{m:~pl. caarse :31L"llo"e or fO),clid mil]; 'S~MMEI---:-c'!)9k In 'a Uqlridj ~'tt ~'fu.d!ow hoj.l:iitllg p{lj~t.; ib]:libhles fo,rm. :sJ[owly -and: break .bellow

surface,

OVEN Tl6MPER,A lURES

ViIil-JlVS,low 250 "'iff t() 27S""F

s,r,ow . . • S0l)'''F 'llili 325"F

MjHI~If",u.t.e • 3,~O'"F ~{jI315;"F

HClI., • •. 4Q!Y'P toO 42,S''''F

Very H'Dt . 4$0"]' lo47S"F

blHiom'eJry IHlu1'., • , • • 500"£ til ;fl·!l!,iS"',F' lIse a pqrtEl.b1ie (101117.11 ~:he:rlllamet:c]" fQI: l~l"eQtf$'

'acc1ilT'a'tl]' of O¥CIl '~~mperl!:~ure&<

WHEN YOU DEEP""1FRY'

Ab(lul.' 21] 111[[1. ,l:ie:fmr,e' l'€ad.y"to deep.fry, flU a 1I1le'~JI i>811C,ep.an Q:n,~.b;a]f itllJ tW().i~hhd~ "fuU w!ih h7dJ'(Ig~a't!l!:d vC~l'Hllli~e ~:h01·r~i11.[i1~ a]l.pl]:t~ose :sn ~rl~llJ1lj!;,I_a:fd 1111" Q(I,®ktngrl4 f~iI:' .. .d~€:p:.f]"y:mg. Heat: 'tilt ~~ClW 1)' t~templ)[1,~turegti"ejl''_i[l,r_)j'8 re.diJle. A d13c~p~f:r>",iI!S: thc.ntioilfl,ete:r is· an accu.r1i'te :gRid!! fr.Dr dU_~J!.f:VY:iI'lS: le,'1l1pcrahu'es.

Iflh~mlo!tl,cl.et ia :n,ot ,B,y'a:II:Ilhlc, tlle. frl.]l("~ in f.! rn-lNj:liw:li{) melh ~d IDIIIi.y he U'Se~1115AL:gt.lci"al!i It ~ ·111. ,!;:u:b~ CI:fbf~!i~ Jm.),wn~ilil ~·hU!.!!J:-ISQ',fo6\C.IJ:~iHs ll:'1.a13[J~F'

(;tl ~75~F.' , '

WI'H'lllll.tSi 11; aU~I(Nn~ti~ ,t1eer..fry nfotioU!,w ~ "' lIP I· 'UfalC'l.l!ITct's ,!l]j,!'c"t:li:f;)'ll'S for oamll'l:lD l f:):f fill .fHH I llmi.nli"

'W,H,E,N YOU 'C:'OOK tA,~D'Y CI'I ,SnUJP

A 1;::l'I1&Y the:rmom.e'l:~r.js,a:J]_ lI(;;cl[['ulI' j~~I~jCr" I~~ cdr]led s,~a~e 0:£ c:Ookfl:lg:. n;1(~ l~~'~rmmH'i,r'! ,III~ palll, S'O bu]h does no;,t~~1Hl'id6 ~1' lJy.",t fl!l 111 I !' I ~jUlI'

,A, e HIe:: K-l,1 Sf PO a su C C ISSIF U l II A KilN G

vREA:D A'SA IN ., ~('s oS.mart TolD Be Carefu]Th'~I'e"'s N[~, S~u~Jint~(l f0if A""'Qu.r"l}y~'t (png(l\l 4). y1t1l,A, '!;:E: ,ef~N II;A CIC S~ If)'pof. ~lr ... !!l'llii!l.t wm he; iimQ!';l aJ 'Cl!Jjo,'ler (If Q-Vl}lL Stag{!ier: :pails;so Dill pa!n: i!.O Ji:r<eci!.ly OV(lr n.!!iothe.r ~ud. ib;ey don Pt, ~o,udit e;;lch 'otb,Cl" or. w.~lls, o:f: oven, Ar:FlllillgB, si')JIg~~ [JnJfl ~0 lhllt' c~'!'Ite!F of pl;'mJiu e'~ .lS~·1li!! neai Pelltl::l' ,g£ oven !3.S 1P'(lslS,ilbJ.e.

"l/PIJtEPAR:E IP'A~-Fo;r tOTte :reci:J;le' thoa1; SII,l{ltj':<!' ·~pl1teparE; p"an,j" "gr,etiB h!}1tto~, ,~f )'1'Il!,n I'NlI,~r; HIi'i' wlthwa:it.e~! p's:per cld' ttl.lh bo;U,r;;m:; l~rl;!~f'!iI1 ''''JI",llli p<l]iler._:fl)£ ye:lI~t .d~~lisj gj'lj!i,~tJ l~il'~ thlll ~Ii l' m

QW,y .. For ieB" UgltuJy crUll.'" ij'j'n~d, "11"'11111

W.ff~e£p~ "?!,l~ o't.u fJJm," t!u ~w i ,\II'lllljl Ii!

hue [~~rt+

v'SIFT A~I. FILOUiR f'IIIULPlll \'1'1 •• ,1, ~I. ~hl I}'~I"~ J~, ,,,11

:I11e.mo:t1l!'i:ng. Spoon, ~£i:i1il~ly l~l(./) Illi'rl~~I~ lUll I II" r hi nq~' ,ar eup. fh.ev'C<! WI ih fll!"" Itlh t r ,I,~., I~ I j I ,I,l II I :s;p~~'ill~,.

Vj.l:AVE ~tl 1,.,.;oRJ:DI!l!llil1l',S lut ['II.II~' 1~'UIIJllllllliI" llItll¢>i3 nlj~rj(l 1I"II'vil~,tr. hllil'IW,JI! I,

VCREAM SIHO!llHNII'tti II II IIIIII! 1,lhli~1 "I ",Id~ i1'1J:'!'Ol'in!l:lI) hI( N,IIII irl!~. 111~d'II'1111'\ III' IH 1~llllr WII'I j~ ril~j'ilU fH' dl'! I ill 1"11 ,1'1 'lUI 1,111 rlll"I~' ,I \.1, III~I~ •• iu ~Irr",,~I] nm~~IUi I po( I n ~U~I GIMI. I~' II 1111101111"11 Iml h~ ~11,1.[1'1 11W111w. II III'" I"~II II 11111 ".1.111.' I h ~il 11111 ,lh~H ~ 'I'IIH,! 1"11, ~I " I .J U1l111 Iii II' II hi.... I IIIIIN 1\1 1111 ! I' I 1 'II" III ,,,~!,

n.AI, IiNU II ~ ~t mllllll.jd ~11.j 1111~fj 1 IlhJ~

Iwhl II II I '1" > dl 1,,1 • ,II" ,Iil II I ,

" iII.'r I! Wml I lill'lll II I id~.. , 111iI'1'

III I I 'IIU 1,1,).111, H,,~w I I 11'"~ ~ 1" ,I " 1II"i IL

O\rel!lf.l1lIT;gln]y wlll.e'r. ]:wAll.tel: :is ,dowry Lined updg]~.'t; Stiff p~.Glks""_'peillk~, rern.ain standing when be.a'I:er issJ.[!i~~~ly Hft· d UP.right.

V:aI'AT lEGG YOLKS Ul'Hd'J: ~hieJ:: gd lcmom co1:lJIred

whe':lpi~ll"j!: .(l,:d~s: forwell-beaten ~$. Jol:ki\iO. .

VAPiPL'iI' .BAIKIING JESTS, iwhen :mnunrum. balmg lti.me is UPT Fo. tlJrl-e~ tou·c:h lighd.y at cemer , :if iii: sp.r~[Jg.!!. hack, ~o:rtJsds don~ 011". jn.$~1'1"i a cake 1e~b,j' .oT ..... ooden Jick iiq OIllT.l'ler; H' H eemes 1J11it

c)"an" Itort~ is d,on~. .

VC'OOll rOR1iES 15, mill. in palls. olmC'r!l·olin,g.l"ack$ 'ilf:t~H.,emovi:ng .rrlom even ~ I,)~I" errol a'u~~fe .stales .. V:I!:IMQV'~ TOlliE fr'!;l.m )!,aJnDf~6r cooJirlS R~~ spatula geody arourrd sldes '(11 pan. 'Cove'!" ,Io"1tb ·oolfng.:raek hlver't lind remove paD. Turn rightide up ill1m~di>itclj' atf'lu;r pe:~l:ingtlJfwOlX~.d.r .. a,p ," ..

Or- rCtI'HJ,Vi:: from pan. i1l~ r,emJl'~ Mca'le<s .. Coo ~ClIne

cQm:p~etelr before: ft,OIS;U:ll{~·. .

VFI!.E. rOR1i;!ES:--.Sp:r.e~d, £rl;l:!>~ll Ill" iI.ling over ~Bp 0.£ bottom. layer. Co~'e.r 'W.I.Lb dIe· ,f.litb,el!' Iayer,

.Repeat preeeduee il: mQre byerll !If!" ~11~r'll II tl;t:!.;lliSllIr)'. ::noM [8y'~rn illi.poi>iili'~·'I'1 Wlill 111.11. p,i,eksi r,elfn v~ .. \·hen f[·OSI::~ngLs'·.!I; t.

...tJFiltO.st .FI:LlED TO'RTES-F:r-i1I.S:l hll hrrll Wi' l iiIgra,pi,Jily,. $ec' ~h;J-;~. JI.'lO'B'ri.n!l~,oIID,'".hl!'" ll,illllll' II around bl:lltt:.tol"lD.. l ~a\'rflg no gap",. Pl],; '1IIIil ~ I~ • fr.05l.i_J~g,~u '~(lp .0' to:rte::a:n~,,:sp. .. ~~t1d lighllr" v'TI!iS:r _ii,,,, r hJJ,;' "WtU'Jl!I hq!J!d (llOI'lF Ul B.~ I·} J I P.bi.~i:t'l,g ~ 11ro;]lI' g.G Wl'IB,t, 11: 'Wa.I.1 f~··d W1tV~I"'~ hul l"l91' col.rI.

VIC". EAE!I DO'!J'G.:H.by fo]d~g' :o:t'lp,lJsit~ il1 .. ~.( toward ~yoU:. smg be J's ot b;;LOds, f,''i,UuIV I I 'I dough o.way. Giv,e it .l'II CI.U.a!l"teT (.\:1'.,1. U I'" II pl7~C~S r.hydLUl'li' .~]]J: "uJ!I,til.t:be do~glti~ is IiJTil"'ltll and e]asH· .. S.ttQB mm.; usmg as ,IJt[l!· Rddhl'I~" I IIoul!' as, poesib] ' •. AJW<l,Y5 lm:n tbe·.dio1lllgh in 1111 S.(lnw diri;:~doD.

V:1tE'MOV.E ROII.:Ui, •. 'BIE;AIDI AIND CIOQJl:tIE.:S rwuI p·am. as: t.hey '"Dille frOM the oven. 1LI.:n]e.<;§. (}lh r 10QSe dice-Cled. S 1: QIl o(J,o[in g racka,

W as}l f.,~sh. 'i[f:",get.[lhle~, bm]Jf, die not soak UlIi!'ID j ~ wiilcler for a~)r Jon gt h o( ~hll e. Tf tb,ey' are w:i] ted. put: 't.b~JI.] ill .oo~d. ~."'I!l;tt:e.T.fo. r 3; ,.·ew mi~ll:'le-s. Cilol:lU, nOT!l<'eI" •. hroccoli; arU .hoh:!l ~d ~.J'usl'ieJs sprouts 111\..I:;;t bo soak.r,;ct 20 to 30 :rrnn. Hi .sabod wate"!' bd·i)r-e ~h.eyal'"'f:j CO.o hd ·to rlinnQV,e .smilll] insect:;

nil diwn.whi,r:h sell.l.;! Jil I..hem. 1'[11 p..t'i PQ:fC til ~e:. t mptin.g vegetabl ·s and, til I:mai'n thci:r abundant ml.n·~r.iOI,[s and wi:ta:mms~ cook t.bem ,c31'efullyand q1LLi~ly ..

BA KU'IIG-Bi!lke: !!l~.uili "'1,' egetable"s as po'Uih~'6l&, I.Omato6s and squash ~v.h.h('Ju[ rCllf;Ioving· ski:Os,. l"u.o v.e,getabl~ for 1:i1"~CIi dil;heiS., fo.llowing d,i.fj!C.

l-inll~ givel1 ,,'~~h rii;c;ipes,. .

BQ'IIi.ING-1Iav.e W'ateF bo]li'n~ 'rapi,tiny bef~H"e ~ddi:~g ~e~e~abl,es. I;Ldds!I.hlllt beginIliE!l~ of co~k. uilg perw~ (U tea.f'llfl-D·i;m per ~ 1J.f water) •• ~ltcr il.'fiI~:i".n~ vegel..ab[_es aIl9"nbr:in~ ....... at.e.1f [0' !Iioi]illl.g s~ fJlUcldy .as p(jo~sible. 1£ m.Q:r~ ~!la:terr 1,5- ~~e :·~ed, add Im.iling water. E'o..il.u Si l'I1.oil r ..... te .ratll;} and o!!lok V ~p; ·tables llI:lt:i] JUBt. teinder.

In gener.a:l, Cl(lf.)k v0gdabJe~ rn a CloverOO,pa;£!. ill thr. "'~I:(l,i!ne8.!: alliloU'n'~ Q~' w8,tel"' pos&ihlr.: 'and j.n III ':ih !l}rrtes't!?O.S<Sl})], t~me. Exc;epHcl'I:lIl' fOE alJ!l.ount:lII! ... .tlt, r ot for covarrng ares

P"D·tC!ihij!e's~cookd il1 watee 1tq ccver,

'GI"lIe:n Vetl!ailalbl!IaJl (p!=cIIS" gF!e<e!ll C! I' u,mrc. bellln'!i)lilo!!e1y- (}l:}"ve'l'eJ ...

Sp~I"!Qcl'l-Pfl!tiiiJ.l:l.y covered ~PilU' with (m'!y the WaIN" ,~'hich I lings t!:i fJ,.pi.O<l.cb leaves after [ina:!. WID]! b :!ug.

A.I'PQJr""9""'!i,--anE!i~g:e.d ill, Hed burrdles w:ida. 1:111'1 ]..J.:56.~B;I]rliTl.g~JJ; Ii .s·m·:iU., d.eelp ]liJiOJl C/,JmH i [II . .! I'}g at IL~I'Ii!jt2 UI: oI ~iJilil'lg wUe'r-pa.n ,1,~o.!l~~J'y .o()ve:rll~: ~;:: .. ;"oh-tJedl •. stalks (ove!!" ~ Itl. '1IiUck., ·s.pln.

Xtll. ~ Il~JI W is!!) .0; ts ~di I1:g. in 8. d e-epp,all cmntaf.n:i:n g boi]bl~ \;,1 ~ Un' IIp IIi lID wer-etJS-l"n,n luoeel.y 'eCl'lr(!.!:'I~il.

SJirO . .,'g; fillQ",ored 'Ve!Jeiklll!!le~ ('cClul:i:I'IDWIl". mali, ... , lCi.alb]'.go and! I!in.!.u",'''~ '"FfI'"ElIIlI1~l-ClS lJ,ktlii lcOllsj, I r !:o"c:rc~l j'[! a rar.ge illifllH,ml: !!l·f ",at r. 1.'0 I'll rt! " . 0]01' of red t:::Il.!bbagc ..... Id a lji,m.aJ!1 iIllJ!I.l!);nnt lIf viII gal' al: end of ~. 'Qk~rIK per:i,od, jU'?'l befw·e ;draillll~H,.

~\ desiqhJe boilel "Vegetilh~~f,: .il! -E1;'ee fi'a:f,Jr1 tnt I'''~ w;Hl<er. re"taiJl:EI its! odr::1ll1l11 CQ]()r' IIn'1ii. .Is" Vii II St'l'alsO"lled. Pieee . ·<Ire unifol'm .a;m3laL'r·adi • B_R;OIII.~NG-Fon~\V dire ti.O!lto w[th lip <'iiir I:'<t;Clpes.

,F RYIN'G ,and D'EElP..fll'l "II'IING ~Fo)h)\<lI"di'r.(H'lin II ~ ~dth .specific 1i" cipf.l"S .•

PANNIING-Fi.1lI '!Y sh:r·r] 'o~ llice \~£flC~ 111 Cook .sJ"Q:\'1]Y Il'IHII JIJ$l tellde:F an a S~·8.11 8m lull

of [:fit. ill!! a C:Olji'lfl£edJ. be:a:vy p1l!.ilt.· SiJ;ll10111),

~rl(J""·ewhh spoon l.t!< prevent ~tiqk~[lg tlrttiufol

STIEAM.I""G->C<mking in. ill. p'j[,rj!!s.slu.~ :saUl:! P "

a form of !\t,elllJil.ing. :Follow d:i.rect.io:[I;8,.'S;-"~t:n ""'11'1, Slll.llL':.IlPitti ®~'Can$f'l ,ei'i'I:lrCookl:lli,f,l may- Q:flrellbr IIiII I~

fIlI.atLC:1" ,of secnuds, '

Nure: Some seuccpans llaviJDIr!; l:igI~t:.tiu(iu, cnVlli JI r~lilIy lUQd :~lH':m8elll'C~ t'Q' 5.ltl I:It~l!.gve!li~tahl ill tI htde as 1 tl!.):li:8POIl"J'l water. :nti W:3.Lur (Dr 11 f\Lhldl amcuni (If ill.l.1!:t·tlll",. ·1liI.arga:riI1!0 o·r sb.ode[]:i.n,l':'

CA.:NNED V:EGET.ABtES-iReduea 1jrll!i..i..ii rii'tllfl r'lIl 10 Ciliii,,-ha.]ir of mn.i3ir:igin.at9.IBll, ,,!nliF hlllill .rapid]y. Addlj"lJgetBhh;s and heat t.hor6ucghl IiI.OME",I:·ANN,EDIVI:GETAB'L~s-I1QjUU l:IiIit1:. (lilt rt'lf;l!li.ived .raJ' lOt~l .'to)~ n:nd s3i!i1erl!;:1'.iJi,u:l)~

DillED [D-ehyd"gtecO VIEGaA8LIE5~504k I",.' ,~I)ok 38 cli, ;'ClOO i1'l spf.'Cillc re-ci:pes.

f~OZ.EN VrG'ETAillES-DIIJ ~t thaw l,jIIHII' !:lo?king {th~w COTnon coh ~d!:, . .ar[illl:1 di'~'" SPIUa,c!i.). lJ.reak frozen blot<:k apllJ;;t ¥.:,rl.! J..~", dlJ.t:illg })o:kiElg. Us,e. 3J.$. Ii.tlle Jh~iJiflg .... 1,,:,1 Ih I .3iS~d!.!l8n,hlle fOT !C()Oik4,llg_ FoUow wr'tw hll 'HI 011 paeka~.

lus,e R.ed'pe$, ar,e .,rldie,arled by s,g,lid6. pyr,amid.ll.n

varicdion~s of Base, Reci;pe, opel'll is. ;pyl'm'nddl ref~lrs "0' .&. Basa I'e.::jpe illl'unedi'ule:ly prec:edi:ng it.

- ~.

Cream ,Cheese lIi.lililptaluer'!i~i . Spread!

~Lipti'i T'ur6, ~HClImi:5,D K~mSoli~tibl:ll'l)

... Base .B.:ec:ipe

.~~JI~U'er (]OOe~iI$ (t sharp~ ja/; c'klMtse. m~!iI f_tom ~iJe m,jl$rnj ~~', in. 1hetarpalf~ia;n M~n~ai~'8; J:n. ~rWrn HunfJrIi,,'. 5:ame Hu;n~ ~ria~t.$' d'QNcri, th-a~ tJlP.:)' .:LYm 'PtiJtuaUyMMit:e in !h 'd..ecse .tl~eJmsll m:mu~tain< he.rfffl t;ii] whicJi d;e $h~p ftmJ.

U.s~u.ill!J" tile cJu~eslf!.- is m~ ~tth,iJu~'ler, lM.t~~y .:5'l!eIl.,>,:!. pupri7:;"f!I..oopenl1 anGh~,II'Y jillet'Sit f.l1'liD:i:l.:S liInd mu..'1.tl!ilrd. Srt1.wnMim~,~ lCtll:.!wr or s,~rilm'IJS a.l"oll US1M .m-stood' oj i:m~kGit.'Y Jille~. It is· ~ a cO.rirUWJJi procJ,i~ ,tt} ,add ~r '/,,(;, d~~lI'M~.xfI'tf'eiOr aiJdea, ~I;. Thed~ m:i...-.:€rl!I'·e. .is ~p~ (In.pwn-p~m:~t..ke:l ~I' ry,e hrnad and isoo~{!lI~ !15 am, a;ppetMeF ;ar UJl Q: :ri'MlcJtwi~'~ beer or tv.i1il~. It is ;iS~mel'ime$ u.s.ed !1M- g (l'ln,jfiJ!-1J, foic' ~t!ry •

. Sinoo- Lipt:~ ,cheese is n'at· roodi.J.yi1'Ii\l1U~ tWle if.!. .t.hh~ ~rihtry, we calUi.m clupUmle tl,l'is' Jan.~iJ'!u.·lltt:n,g~·.tqn chf!f:/H~ mi...'1;~Mrn.lhu :w(l'ml~ r,na&~ a '11~ >,siluitru- c-iiees-e 1)preud 'MPU1~ cF~am dj,~e or cm;~'G# iCJI!OOS~. Etten di:Q."~ wh~ /'Ul.'l,.'e ta$ted !l1 l;C'It~Jn~L~;ptB[ter 'cli!!eF;~ spr:OO.d: 'will 'eJ1ijotr'li!e fl~l}()r rrf t;M~ Amdrf~J;! 'toe.r.(fO'n:~

(~ll,eam. 1:o.~!!l'rhar' tLl'1 a bowl uutiM ,Io'iIiU bWtJdeil

1 p.ky. (Ii oz:.) iCiJ'eam chee·se .

'Mz i!l:'Up [b,uft8.!l'· O!I" !iI'Iraral!3l1"iln~

3 tOlI!des,pO!lllIIU; fh·i.c: k ISO 1,111' ~~ElICI!IIiII!

nrJ~s'ihklgeth;e1" 'wi~h :mOI''mr ami pe!:!,de or w1th fa·tk awl· add. to chee$llil mixttI'R,

2- Q1nl)!;ho1vyfIIlleis'

, 'Ieas.po o'n '!l:apMS

Add 00 eheese m~xtute a:r!:d MenJd:i~gredie~'t~

Urrol'oughly .

1 h:!br,gs,p,oon f1i",.eiych Qlpped gni'ol" 01:'

!!!:li1i:'II'le,s .. .

1: tElibl&~pxDa.n. p:repar,ac!l mlllslan!l' 1111: h:!p:&PQ}gnIS ppprilkt:l,

.~ tea:s,pGIOII1l "'IaI'\!lIIW!!l!!)I' seeds

~ +ea!s.poen. saliM'

!,i<!rus£er mtxtuJ!te- t-o i<!! $erv:in~ 'iE']n'l:e:~~d 's-hap'!!: int.o iii sm:o"OtlI.I1'mund. Make iill~ght i.ndtruwti~I1a. in 'mlJund w]l11 'I:.j_~l(!!SI of a. flJ:rk:' Spr,ih~le "'i'i"i:t~~

Paprilkul

illiml'sert 1i.'i/'90deXJii?,j,cl:;z; luto ah~ut

10 :stulif1l!d ClII!iJd rQnedlllll(l'!clhQ~Y f111~'~ P]a..c.e,~nmJOlJll:d. CMU:slight]1 tnt':~,~ r ir~t·'I"~llor.

G~m.!:9,b, hy .a:ti:<l-ugJi»g ~~le.yi3.p:ri~~ !In~III"] ml;lu:n~' 8e["V,e with cra'c~B, p!Jm[~t~l'IIi~~.~1 nt ry~!l m~d.

] n...t fill f~~ ~S~j r I,r~t

~C:ottage' ChesisIG uLi ptcUI' - rill! SPIf ad

CUpf·6~ TUf6 [f'hu'!1IIII,] loh til Tur'bi6ll)

Foil" w .6. n ri'ftrl, '11111. Ihllih I .illlill (.,!lUI II 1 , Jb.) ,r,!i'{lUIfHI'lrl~ (,fllllll,lt r~I!l"n",tl ,,~~t"hl ,iI. lUI 1"~:I:lIHll el'!~'t·i9-1·, ~II'I' '" l'IHrIJ1~~l I 11'I'i'~JIII~ l~!'ljl~IVI'1 H 'ricl~:r Il"Ilfi,u" 1111;\1111.

r4

'Chopped C~dc:ken Livelrs

(Csir.kie MQ'j;)

Set om t <l. he<l;V'y H)' in.skIHe't a!1!d a , ....... ,,...'1, ... haw 1 or cuuing h~ar{l.

PrcepaT.e and setaside

:2 t!h:nd..lCI;'IIDk@d Eggs (paSle 5)

Me:<L'IlwMJe., rinsewish eold wa:l.Q[ and dl'1l.1iil OD ,itbsQ.rbsl]Jt p"'per

1 lb •. ch,ic:ken I'iivelr:$

M.elt in the skme~ IQve'i' low heat

2 fmblespCla,n5, elld,ken :kd or buifhr Add livers; t'\J.rni.(!!.g m;cMionaUy, eook 5 -to 10 min •• Of until HghdyhrQwned.Remove fn;n]] Jleat and: set as~d~ until' B'!i"ei's al'ec;(!ol.

Remot,,'e BVle;r:s with s]oUed epcon to howl (lr cl.lttiTlig hQaro;reserve. il!F[,yphug&\, 'Finely dlOp cMckm]iverm, eggs and

1 smaU oli'llio.n (paige .4) 3 or 4 S'pri!9i5. ,pliillrsl,ey

B]e:nd! h:igtr·ed:ie:lll:; h')geth~.r :in a borwl flJJ.!d oot Qside.

CO'l':I1bi,!'1!e the :reserved dx:ippingli .H.nd:

14 reup !:reom .

ni.~I.~d in a ntbrllJre of

1 t,eas po on sail'

%: teas:po on dry mws'hlu'd yj. teas:pcHI'1il paprika

~. f,easIPC'!CI'n!"!u~me;g ~;r marjoram ~. te(:l!!ISl:pl1l~!IIi f~e5hlly gr~ !lI1nd pepper

Com:bine with live:!: mb'hllre. mixing rllOTongh. ly, Chill inreflib'el'atio:r for <l'hQut 4 Ill'S. to uUow navocs 10 blend.

Cam i sh ~e'rvf!1gs widil.8pri,;S of paliSlcy.. I(AllOW MO u t U C~lP of Chopped Chicken. Live rsper !1ionri:ng.) Sel1-"e ~~·[th :c'risp~ d'r;t~oast

10 ro 1.2 setIJi~{J$

Hum:.;.Stu'ffed .Eggs (101'0" Toj&:!i S(Ui~klayal)

Base Recipe

6 Ha r,d~GClked Eggs (pl:lg,e !Ii)1

Cut each egg into l!:IU]Y'es 1engthw.ltsc. Rmtl.(lye eoo: y.olks taa howl and mast. themw.it~.11 III fork or press through rieer 01" eieve Into .[1. Law], Setle,;~ whiles Mide. Mhr egg yo:lb\.vith

Y3 cup very fln,eily choppedl ,clooked ham

and a mixture of

~ teaSptD on dry mu:stard !4:tlUIL !5lpOOn SiD 11

!.4 ttlta!!PQ!JR pepFcltI!'

Stir in. ~~o·is:tening to 0); I:hiek, p:.15te-lib eoasistenev

3 -to" 4. 'lab~esp'o-an5' IhiCtk: S13'l,Ir e,_al",

Fill the egg 'w ld®e$ w hh egg yolk mi~ture~ lCl3:v:ill.g tops .round . edand J:oliIgh. Serve chine~ Ql!'hot

To lwal~anange: 'e.gg h;i~"elS~6Ued.~ide up, in. a ~uUeretl 8.ln. $'q. baking djjsh. Bn15h l~gs Hghtly with abol1~

1 bl.lliespoon bultet', meliled Sprinkle ~;o with

Papr:iil(a.

Place in 3'lS"F f}¥en ahou:t 5 min., 01': u(llti] he.I!:!ed Itho!".oughJy.

l' 0 serve, au. t e~bruyes in~oi!imat1lel' p~ecL!l!ljj Mdi nsert ;1 waod.efil p~ck into each.

6 to' 8 M;JvLn:gS

~·Anch,oyy~StuHedl Eggs

(f i~Uiftrloiiu'S, SJ:alrdellaY,p I)

folhnv- A Recipe, Sl:J_bSi~itutl1l 4011' 5 aliilch-~y? filJiets,. very finely chopped,.fol' the hamand omit ~h. -

-M~shro'Dlm~tu'ffed Eggs

(T iil'oft TOlis Gcmblivalt)

fijllow ~ Redpe; omit the ham .<U1.d deerease S'!)IJ:l' cream. to 2 'to 3, -ubre~poon$. Cle'all (pag~ 4; do not slIce) andyery :GIleIy chop -11 1h. rnlll:shFOQms. CO'ok sl(l'~ly :i'l] -a s:maU 19"kmet im .2 to 3 t.aJblesp.OO'llS huUe.r orma'r.gatine~ *,tlffinE! !;'enLly lUltilli!f;hrlj' IiroW'{aed afid tendler. SU:r into cbl/j"yo~k mlxtuee,

T~u;ll G'li.;thd,:rl::g (tirom:a Sflj"";.r; that sot:tp-u'he/J~er f(~rt~ spicy N Cnmnl)"':__i,s on. Sonp eveN 5r'~',~t(',\i Q\!i #U;' 1I'LQ:il,1, ti!!JclU"S!1? :in Ilu..tlgury~(..'he1! RlL'at. fish or poUclt.,:y (1'J'"f! {u:lcl'efl. It is f1 t&.~r,lrli."g ,pad oj tilll ,(luily f(JftJ du ring aily ,S8!TSO'R.,

Cherry .S'ClIIIlJ P (Meg'9Y i1.e'Ve~;)

... na~~ Rt!st!ipe

lhi.n~ to b.oiHT'!~ iJl a 1J,.'1j L" saucepsn hav:i[Jga

lig1.'i.'t.Jm~ng co'!'cr .

1 qt. 'waite,'

A(M~o the. W8iIC:t.Dl'ca];;II1;1; rrQ;:(~n bleeks apart

wi :t h~nr'k .

2: pllcg'5;. (abo'ut 2: Ibs.)' sw,eQ~9ned fir,o::z:enSQ ut ill! hel'ri es

Y:2;tea SpOClill! sa It

Bri.ng tobt'!,iHng~gu]n. Cnve'r['!,a~~tcep.an and ,Il-imme. It hetr:L~ 10 min,

Me.El!nwh~~~·-:. pul int£! a I-FIt. SCI'GW.top jon '!l1l cup ,c:old wa~er

SprUn.kle onto l'L

~, >!::l:Ip f1o'!;Ir

COlfer j;;Ji:r[igJ] dy; 5Jl8ik~LUlliling;red ieIllJtJ' i1r:e well blended. SI.o\'Yly _[l!(:HjX' flomr-wate:r mh;:ttue into cherryrnlxture, !ltining eO'll;st!lll.tly" Bli:i~ 3fj~i.lll to boilitlS'i" Cook ,3. to .5 n'li]] .• ~ !:Itu.n:in.g Q(lc~I,(lnlllly •. ReOl~y'e_[ir()m bfl:l,J, V.if"jl:lfCJ1,U:'[Y )iti I' ~i I !(m I 'i1J '~Llp lu ~'I .5.1Ii1l P gl'Th[b~ n Il r 1']1\'1 (I

9 uon 'Valk'l!~ :d~whth" 1i!!l!;l!~O'f!

JfmIUedi!'!I'I'ly Id'llud 1IIIriU II!~'I "111111" ~tm ju~! "1111 ~iJJilI'IIJy, II'fljll "~'.'I Inl' h1ltl~ ., In '~ n uu, n hi

net overeeok or ... Jkn'l' soupto hQiL) Renll~ve irnm.e~f!i:ldy from heat, Grru::hlmlly <licl:d. $H.r~ng vigQ'[GI':I.sly,. abcut 1 ,eup l~.ott SOl:IV to

~ c:up' thick '5<(iI,1JJ1t "jeam

Immediately hle:Eu] i'nto f'elT:lalrn[ng 5 Ci1L1J? eo.o] sligbtly .. PI[lJCG in refrigeratorj» ,r:hilt

AluiU( 0: ~~(!rr,'ilJlg8

lVot{!~ .Fre~h S,QUF red eherrfes, pined, (·[.UII Iw substituted fnl" the fl''Q'Z.~n chci:rt'le.:s.. S weeteu [h.~ s,oup L!l Hisle.

._,1: h€!lrili')' SQU Pi wiith Swear C,rfHIml

(Meg9Y 1I.,!!iV8S .Mas M6dQln)

}'nlkrw A Ret:ip~. 'Ceo.1>: H ]'.,iu. Ilil'on ~Iil'~ einnamou with r::heni)e~'i' r('rll'1~·vl" liml .Ihlll',~rd tlillna,:rnoilil oo'fope;;u1ding l h~· thll~ F-IA ~n ", r ~ Iii i !Ii tm'~. Sl.I.iJslltlJte: Bght (H h~!"y flf'Illijl 1111' 'jlW c:ream; !ldd tlirecUy'llil SI !IIlh ~~ i!'ri~lfJ; i'lld~" II11111 r

-CfoJerry' !h.,tllp 'withl Win(MeODY t,_ v '_ lSauQI)

I"'I,III~~\ " U"" lUI ~H' \Orl!! n i~lll. 1', 1'H'11 I IludwH \~ 1'1! ! II~ ,~I ~ ~'I!rll' 1$,11111111' II hll~hulL II'~II. Iii IIII lLl' I Ilif Ilh'~ q

10

Mushroa.m SOUp I(G,O m lila .Le-velS}

.. 8"".86 R~,cipe'

Set IOll,r!: 'a large kettle or sauee pot having a tjg,h t-fitHng cover iB!l!U:li a :bea,vy lQ,.in. skiHe:t having a tight.fi11.i.!Dg cover,

Wip~ with a dean. damp cloth

1 V~g' i5.'DUiP bone~ ,uCII'cked Put SGUp 'bone :imlo kettle whh 'lllh qrt,'5.WCiter

'1 M1 t~;!i,p 000 1'1.5, SGEI

S 01' ·4 IOprig S 'pilu"sley '2 Q!!, :3 perp perc: 0 rD'S

BI'ing water t~ bailing, Skim off and dtseard f cam, Cover keule a.liId simmer sou.rp ahmrt I ]u' .• skimming as necessary,

SbOl't.ly hefore end .. of Ico-oll;ing periodl. Gut off' and dis,c:a::rd tops, wash. paI·e or scrO'lipe and cut into }i.in. aliees

4 ;mediulm~s.iz,e, C:Clrroh~ (abouit 1 C·Up.

s~i'Ceii:O

Add! carrots '1(1' l\:.~tde~ eover and S~ll'llet IS to 20 m.i.l'li" or until eazrcts 3're Wnd~~.

Me.anwhHe~, dean, and slice (p~e 4)

lib. rn.'I,iIi;!hroOtns

.Mdt in the skillet

!Ifl c.up bu'He.F 'o'r mar9Qlri.n,e

Add. ]11ll5~1TfiOmS with

'1 'Srma n 10 ni'on. 'c hopped (page 4) :2 talb~es'PiQOin!l Ichappe,d parsley

1 tea:s P'g',,",r'I pGI pri kill

Y'2i teas po 0" 'Sl{:IlfIo

Cook slowly, sltllrl"[J],S gently, 5 to 8, mln., or l.mti~ musbrcnms and onions are light.ly browned and tender] set aside,

Prepare and SI~t asi le

,erolutons I( I'~ tim's5 r&cipe.lpa9,Q 11)

Remove kettle from heat, RJl;imoVfl and diseard hone, peppCl'D.oI"n~ and pan;]ey sprigs. :BIend contents of skiUet :in'to, soup. V~gM.otl!sly st~:r M cup of the- hQ1l80UP g-r.8!l'iUaUy i.n.to

4 &919,,01 ks~, .sill,g MI "I beate,1l1 Imm,edia.ltely Mend] i nto hot soup. Stirring' connBnUy, eookdve'f' Jow heat 2 to 3, min. (no DII)t nvercoek mallow soup to boil . .) Remoye Ji'mm diately from boot and. ,COy T.

Combine in. a. ho·,,,·[

1 cup thric.k soulr ,cr.e ... ml '1 teaJSPDOIn ],e'man i'u~!!:Q

Add gr.adually, 5tiuin,g !i'igoTrrusly, abou . 1 Oup hOot soup to SJllll' erearn m[;lbtllJ..I'C. Immediaoo1y Mend into t,emainimgh()'t ,!!JOHp. Healt thnrough- 11, but do .not bojl, Serve with the' o.oultOI1S"

6 or 7 servings

-Sweet C.ream M.U5hro,o,m .SQIUP

(Go:mba Lavas leifoUel)

FoUow .D. Re~ipe; slIhs1I:ibJt,e 1 ,cup heavy OIL" light cream fur the thick sou. ClOO~, a.d.diu.g it directly to the .sol'IC:_'Qnth the rremou [ulee,

o.. ~- <:> ~f.~~

Lemon Soup

CCif'r,Qm leve,s)

B:r;illg toboiHng in a 2·qt.sauoo]>i!Il1I: having' l8L lIl:i~ht » fiU:ing eo,ver. atirtinlJ oeeas.io~ilJJjr LmtH s.ugm· d.iss·olves

1 qt.wat~ .. ~h: 'cup ~ugcu'

~ f~~p'l:lIuliiJ 51allf

l-lio. piece slii,clk. c:innam'on

COlfer saucepan and simmer IS min. Remove from heat; remeve and discard cinnamon. VigQ:ro.IUsly slit ahelUt.hi 'U[)I bot sonp gradually into

4 e.grg Y'0,Vks, sUighfl;, beak!'" hnrmeditd)~]yhhl'~l!d. itlh), hotsoup, SthTirnl!l: ermstantly, cook ever IIC}w heat :2 to 3 min, (DID not overeook o['anl)~~ soup to hOoil) R.emove· immeruaooly f'r.om beat. Ad.d gl~aduany. Sltll'rmg constantly'

Y3 cup (.alboul .2 lemons] Ilemon jUi:(:8' CUlfer saucepan ItO .k(i P soup wBII'm; set Mid!:;..

Ma:hr.'1l merin,gue by beating until: fro't.hy

:::Ii! egg Whiit6'S

Add gra,,!l~aUy. beating wen ,afh~I' each addinon 2 klibl\e'5pO'OIU~ s;ugql'

Beat until rotnrded peaks ate formed. Beat in with .i.\e.w moil 51tl"ok.es

2 teaspololiI'5 g,fgtedl Ilem,olll peell

(page 4)

Pour SOUp into individual spup howls, Top each geFvi~g with ahout one-fourth of the meringue. Sel've: immediately.

- Abcmt·4 semin;gs

Beef Brath

'(M~ rna h us .. Leve S)I

Set ou;t a large kettle ~a;v~IJ;g a tigliMittin~ cover,

Wipe with ill. clean. damp eleth

1'Y2 11b1S. ie-Dml Iteof (boneless .. huck or pl'Qte)

1 beef so'up bCl'liIe', Clftllllked I 'Vlea. 5101.1:1'1' ibo'ne, I:ftClu:ked

f~t Iii;le~t and soup honea i'l'lltofcetde "'With .2 ICPS. water

~ f,liIIb~e.5PQQ:1iI iSla rt 8; p~p;percor,n!s;

~ring warer to hoiling. H'ed'gee he-at immedr. ,at~ly. Gover kettle and :simme'I' 2 hrs., skimillilng off and discarding foam as necessary.

Then add 'to bwth

4 Nediilll'lllli-siiz:e 1:1:I1'1'0hii, washed and s!l;,r,gped or pa:lled

31 mediwllIi'!,,"si:ze (abo!!lif I lb.) patatDtI'S, washed cmd pa:re,d

1 E!!!II':lJe Qn;o,n (page 4)

1 liI!I,ediiu'm-.;5~ze~ ,greenl peppll!;r {pagq 4) 14 smail! head (alb'Qcut ltS! lb.' ,ca.bi!ll!ge~ rinsedl

3 12,..;111'1,. 1italfc!i ICielcry l(indudi1n,g I'eave s) •. 'CUi'! in piee,os (page 4,) 110 s,pri'9s. parsley

POlur into kettle

H,ot WCilI'~1' (~:IiI'Cluslil to cover

v~gQJ~b lesJ •

Cm'i"!l!l" kettle, and si:i1Ul'i!iilr2 hrs, longeR, Of [lntn tr;lea'~ lEi tendee whelll p,iereedL with a fQ]"k. Ren:i(l'\1'e meat ana Vf:ge1ahle5 with slotted spoon to a serving p]a:tiler. Caver platter and keep f ·em warm, R.emove and di;scara! soup bones, Strain. 'Lh broth through fine sieve into tureen: discard [Jeppen::O!rDB.

CUlt meat :iinlo .Sflrv:ing·-siz. pieces and serve with 11e: vEibretable.s after serving the broth,

If dles:i,I'!::d" :se~ the brothwith Liver DllJunp~ H'ugs (~l~ 12} or Noedies (pBge,12).

~ t(} R s.eroiili:gs

COIJIDway' Soup (Kome:nymaQQ5 t,eves:)

.. Bas'6 Recipe

Melt aver low heat ill a 2.l1t. ,saiLIcepan halving a tiglrtTHtting cover

% C'Up bwHeI'

Blend :in a mixhtl'li'l uf

%, ,,,,upflo1Uir

1Y:ii klblE!!spoa,ns ca~.wa.,seed!s 1 ~ teICtSlJP'D. CI<I'15 liaU

1/8 l-ealspoDiIII 'fr'@rlhly 9,I'CI'UIlI,d pepper' H~at until mixture btwbles and. :i~ .~ightJy hn;nvne{l, stireing consta[[:liy.. R.awQ've, froM hea t, E:lend an

~ tQil:llI!lpo,gn P4llp:rikOi

Add g:radIl6.Uy. stirring I ooslandy

1 '!04 qts. Wgte:r

Rebml, '1.19 ~ulal:: and. being (".aVid],.- to b-oHing~ stirring constantly. Cov~r all!d ll]:m.mer 15 min.

Me-..an whil<1i I pre:pRl'e 1l;D1tl! set 'as~de

Cra,ilfDh:5 ('114 ti mes recipe', 0'1'1 tbis palgJe)

Remove $011P' 'fro:m he~t. Vag,monsly stir about 3 b,ib]~pli;lons of the hot So('Jup into

'2 >eB!!I' 'voHcs,sHglhtl'y bea-len Imm.ecUatdy blend into hot MUp. S'lir"I'ing eorr- 5,'tandy. I::OOK over lewheat 2 h)l 3: mill. (Do not overeook Of' allow soup to boil.) Re!llOrvle soup fmm heatat onee, Pout' ·lh:J:Ioug"b.siev'o; diacard CllE\liiW,ay seeds, Serve ,'lfitb. CI'(~.:awns.

.4bq~t 6 senirl,gs

' ......... Creamed 'Calff.l'WClY .SOUp I(KJrem-e-s KtiR'!enrmagCis Leve.s)

Follow Q. R-ecipe. Just before servi:qg hlei'l.d .into ,Soup U cup lrea:vy cream •.

C',o,Gt,o n Si

'Kef!.)"'~ ,Koc I((jlk)

~-[eh ~ver low b~a,t, in .It larg,>" hl$'Eivy !'lkiUl I

2 ria '3 f.i:!llbfes,pootls buUull' Of nuliliggr.i!~'

MeoiHwl'lile if . ir '1~ I:riri:l.' r'IIHlJt r"uIH

2' SIii'Cl8S 1,C!~u;t,ed btea:dI

Gilt III"ClIcl intn J ii. hJ I·~.ill. IIUII4''', Pill hllh i111 I 1'111 ~II IInl1 il ull Hid'i K I 1 nll h·d: r1Hl11, t r 1111 rwnl,

lUy, r DumpUngs (Mli1hu 'G'~'m,b6c)1

~"I 'I i~n IUl ,B·in. ~kmet. ~"rl I rll·

loe' Broth (page' 1 U

JIJ'lmL ur:!c-halr 11 ourhefb:re :mea:fLlFl! broth is 'h I'~di~.ll'. m~'X l1oge'th,e'1;' .]E ej, 8iITI~[] ibDW] and ~t IIliid,

1 .:up 'n'ne "melciel' IfrJlJm'b'5 % cup m:iUc

\" jlJ .' widt a cl.of!:'8rnt [[amp cloth? an . .! if 'neees, 111"1, r'~ (!jIve wf..e.03, gnd outer membrane .ho.m ~ II b·, river '(b&eif. lam b. V'Il!GI 0,

,"'I:II"s)'. slic~d 14 1'.0 % iin. fhlick

I leu ti n rhe skillet

1 f,t'I'ble.spo,Q nfal~'

IiInlt! liver and hroWll on both sides Q:v,eir medium la,·!!.:l. Co.ol U'W'('l:r slie;hdy., Put .Hv'Il!!r H.I.l'olllgh !!IHcliuiIIlII b]~dle off()od c11!P'pper v,·.ll.h

1 smaH on:jioAi. qu CInerea (pCl!Q'Ei' .'0 1J~;!]"afo:rk::, blend Hve:[ into a mixture 'of ~ eU1PIiU'e·d SDUII"'

" 11fI1iiI.spao Ii'II c:1h QPped pars,l,ey ~ f,ea5 P"JiliIUll Sian

~ teaspD,o:n m a.ri'C!lII'~In1 K tQG:S:PE!JO,g," Ipepper

S~t ~id~.

Mh, cracker mix.tulJr-e with

, '8!Jg'r wen beoleln,

1\1'~k@ a wen in, hvelf' mixture; add egg mixture .rlU a:t one timl3, Stir with a no-rk untf]e.vemy bltrndtld. Se.t as ide.

Aft.~JL"Ii'~mo'\\':i ng meat, veg)etahlesaad soup ho.ue:s,t:r.om !~he broth, Ibrmgthe bwth :l!o .b:oi1i:r;]g. Drnp dumpliltg .hattee hy:ron.1rulsd L~il:9;pi(l.omw.sinto lJ\l:oth. (Batter wi]] drop mare

r~cIlly f;rom n moist :spoon_) CO(ilk only· one 1a}'e:r of dum,pHngs ;at one '1h'l:lie; do .11,Qt·.(}l"owd, COvell" It.ighdy a~d.~!TIok iil to S min, .. , iO:I:' un t~] dnmpHn~ !('ise tQeu["fac;e~f ·hrl()lh.Remov~ dlWn:pti~gs With sloltted spoon to 3])U p tUlre:eu or ~~tf~~ s.ening Dawl., Str~i:n broth over dll.1mpliings.

Nood,(,e;s

(GYlh1 Te.s;z.ta)

Sift together into a b~·w] 1 ICUp 5,ifieCil I'I'OUII' ~ l~:;;pg,g,n 51C1U

M.a:kea W~]] in eemter ofOQu]." mixture ann. IilJdd 1 egg.s!'ighrlJy Ibeaten

Whi]!~ bJoodh::n:g ifilwedients" ad.d ~d.~all.y

. 1 to 2: 'tabl!esipoo;n,s warklr

Dougb should_ be stiff; Tern dough out o:nto a Hghdy iloured ~'Urfape. Shape dough.~n~olfl., ban and knead {p.:l,ge. 6).. C~;v~r' dll)ugh and let it :D'eB~ abo!!)!!!: 5 min.

Ron d9Ugh on Hghtly IOUJ'ed. s.llll:"faae 1'0 kj"i:IIl .• th i:t:lmess. If 5tl.pking I)€:~ur$.]o()sen doup:h frQim SUFJ'iEl.C-e w~th len i fe O.it s;pil'itu1a; 5p.rink1e .HulIll:" undereeath. Tu~.1!l1. dough. lovc:ra~d! eunUn ue [,oning UF[~.i:]. p'llper tlrin, A110'w dOUlgh 'lio pa:rtiaUy drJ!i:iboul 1 hr.

Cllt dough info lengthwise s,tdp!'l. ~}i·~D. wide, Sin;,,:l stack !)1:'l tOJ) of ;eae:h otl?J.er. Slice' hl.to 'sluu'lt sl:rips W~· "to' ?4in, wide. Separa,t.('l: [I'IOQdi~ and aJU(lw to drythmDughly. (.Noodles can be atored III] a tightly ~olyel:-edl cowl~ilJlel" iif .i!lQt CDO kedifllimledi,lttely.)

Ahou.~' ~ lb. NfJodif)'fJ For Coolo;f;ng NQodle:t;-· -BriruS to rapc:kl ibo-i[i;!]'g in a ,3- OF 4-qt .. .saucepan

.2 qII'S~ water

:2 t!l;lco!>PaJu'f.liS ~QIt

Ad,d no{!d~e·s grad ulllly tu 'lVat~.:[' !'i'O H IJ~.:t .bomiill~ will n,Qt stop. [Boil lloodlc~ uncovered, ['itin'l!nlS ooeas.to:r.!OlBy cv.r:itb at fork. I) ~o 10 ·min., or 'llIltL,1 Mft '1:ihen presseel il!wYnst side of ·pl3ln. Dr"iiin m colandeE qT !3Jcve. Blnae ·w~t1h bot W:!i~er and u]',aill again,

Al)f}~~ t: 231!! ,mpi&coak.fdN.podles

Nv.te: This. rodpe ylelrlsi ellllD'Ugb noodte8 :fOl!" :recipes ~n thi.$ c!Q(llboiOk which requ itce· them .. OOlihle :re~ipe ilif extra ]]1!]I{JdJeii; are to be s'l:Ql!"ei1 :for future use.

Hung'(lFY ics a .. lqn,t oj el:'!/pnJ: dis.hesl From sa;tlOFY- ~te.uJS ED red-flecli.ed eh·;;c1.~en" IflUigo,rMrlS rI::ltS,E! a hletLrl oj m.,~' flcn'Ors to mmL"e. uniiuce cam,lJ,inalions. 'Thes,e are bl;endil1g~ u.,,"~ic1~ turn t!b'ery h01uemalutr ,infQ u; PVPUl'al' cI~rif.

Beef Roll

(Mc:U"huhu$. T,eke ... cs)

Set euta I:arge. h1E!3";7 skillet ]la1ring ill tignL. ftUing cnver,

Prepare, fin 1y . hup and set ;w~de

'2 H'ard-Cailiil'od E99:S (IP~ge 5)

Wipe' wi~h a ' lean, damp doth and place IlEiI on '\\'tlrkmg su:rfai."e

1 ~ rbs. tlound silitak, s,l:ice.dlY2 iII'I .•• ·hick OJiver slea]k\ ... i'th ,a 'mixhi:f.~ ftf the elrepped CIl'£; a:nd

3 s~icles, bEllc,on •. 'C1!III' illll ·]~iin. p,lece'Si 1 fel!!u,pool'l 'lI::h'op,ped PQI'>5,~e'Y

14 tea 5po'on ~,ape;rs

~. f,gaspoQn saU

% leaspoon pe:pper

RoI! up s'!il'iak lengthwise and He with a c'lu'd or fllsten with skewers,

Heat in the skille't

3 tQllides,pOOlns. ' ... 1'

Add atcak a:f1f~ slowly brown 011 all sides,

Spl'i.nl\::]e over steak a tni",tl'll:'e of

11 teaspoon paIP"'H~a

'I~. reaSi'p,o,on lOalt

Siow~y pome ]nto the skillet

l' cup hot water

Cover :skiU!'ill auEn simmer aheur; 'hr~.~ Of' until sle-.a.k is. len.Cler when pic're~d with a lorkJRo-

liJilG,'lve from sl:JJiJet to serving p]aUer.j Cover

:[113 tter andk(;l£p !;It!E.'!~k warm, -

For GrUt,.-POllH drjpphlgs. from akille't into III ]'(lwl ,le~,'Ving brown :re$iiluc: insldUel. AUQvr {all to 'r.is - Jl sun:lI:;e of drilPpings; .skim off and reserve Iat, Set aside Temai.nlng drippiltg8 to be u:ser] as part ,of the Li"luid_. enol to Lukewllrm .. li£easuli.e " tahle:-,poolllil reserved £atil1to the skfllet, .Btenil i~to '[at uIIUl smooth

:3 tabr.;ISIPo,ons flour Y4 l~gJ5pO on salt'

!Ii letu.po 0,1'1 pOIP;p'IIr

Heal UIl.~il mixture' lmhb~es. Remove fmm heat and add !;nt~1uany, stl1!'l'.ing ctl,i],fH;andy

1 ,CUIP' miqul,d (driIP,pirng'!!i 01' QIUlii;ek Meat Bromh, pa:ge' 5), c,oQI'ed tOI IlI,IIkQwi:u'm

lRObl1l'TI '8 kj'lle't to heat and ~. ring rapidly ,to hoiJillJl,g, slirring oofl~t:a1!ltly. W'hJte sUrring, ecrape holLom and L'Iiiloes of skillet 1[0 blend in brown resi lue, Cook 1 'W ;2 min. longer, iR.emo"'!i'!:l from, .~~tlat. Slirdng grafvy v-j~oroU:!il]Y' with II French wlli.i:p. whisk heater, (~r (ork, add in v'Cry small amounts

1 c'up fhh:1C sour .c:realm

Heat t'hQ1"llghly over low heat, '3 to 5 min .. , s~iJr.dng cn:nstintly; do rI,o·t boil.

_R ll'l{)lveord or skew 1;'$ 'f[i[~m rnlI. Slice; meat aml serve with Llul.~;Vf'

] ·3

Gaul',as,h

fGu~yil's, )

.BQ~e .R'e'Cip·iCl'

"f'.lu~ p'tJp,!'!.Earity oj GmdlWh· J}ro~My be.g~~ aiiO'tU 1000' yoors '~ wkllli'lt t:~, NT~s' W'e~ m"igl1U'l~ng ~s l'e Grea! Plains., TM<5 I&_rt;r 'neal, dis:".", U"a5 p~ i'n 19rp -t"fJpp~ur "/i;,'{ful~s ~I"' opan jlr-e!> ~d 1t €aScU,.. smisp,ed. arl'Mt;tfU· ,appeUles. .

. Tht~ the "oot's, dzg"~ldF~ 'fljGtmlm'h lli4S 'sp:~ t'tJ,- all :parts 'QJ tlJ'!J u,wId. Go:ul«sn has" b.e;ca,llllB Onie Q/ f'ke'~t Jrmwus Mmri'fu.!;,tio_ l~ £n~I',I':iiw;iQnal(l,ookery,

Set. o~.teL Dutch 11i:~i~ll or ':Ii!i, .b~a:vy' 3·g_t.,SB:noo [il'lIlt llit,aV]Dsa, t~glll.,ifiitti~g QUv:er..

Wipe wi~h a d~o.~ d!lUDp 'o]o~!h~ ctd beef inw IM"~!f_l. p~eGi,!;l§ and ~flt asmde

1'~ ~b$.bginell!!ll![ll" p.gf I!'lOP'!!" gf· IHJefr chuck or' blade

P~!l':lpiu'e and ;!jet ,&l~,iffie

2 cups, QuiiGk Mgt Dn!fh ~dGl'u'ble rec~pe'. page .5)

Dtee ,a::lid. p']~cei in!oQ ths guee .pcwt

4 sliGI!'-I', HIIi'On

Co.ok s]Q1wWy..9.'timng ,md L~[lilg fl\sq-,;..fm'dy" ~\flt;il b&!!l(lrr!l!. ~s[]ghtlybro:wnBt B,eIT1.Qv~ bacon with i..slotted spoon fli,OM solllice pot to$:"rr.m,U

bowl and 1iie~'·,asid)~.. .

Add !.to the ha.00nfalt iethe' sauce PClt and! cook

'Ove~ Ulllldlu.m .neat Irnti] ,onion h, I!:ta:nspa~ntJ ~!iFdng o-c(;a~[Oi.n,aIly

1 loi. C,UPi$ tab OU! 3 Imedi~gl!il1!-:!iill!'~~

Cllilop,pedl 'Dl!1!liOin ~P!liil9~ 4)

Re'mov'6 'onion w.i~cl1 ::31ot~~ii: spoon 1'0 bowl '~!1tai.p.ing bacon and set alilid~.

A~d meaJt toilth.e hac,Q[1J. fat and sEow!y hllfOWIl '00'11 all 2stdles" .$tinlf.lg o ecasi:Qna.Uy., Spr:iilllle if'::v,~nly over I':!:H~ meat amixtare of

-1 kliblospooilli Ipaptiika '1 '%l:teo:i:pa ons, san

!,4tea!SpCN,m 'fllle<51h11y ,gli'al,lncl pepper !4tt,earopOQIIl!. rrn,~ri,oNlm

Sdl:' in ~l:1e h:lCiD.ir.I-o.n:l!OtJi mixture willh

14· 'CIUP (abo!JJII' 1 !Omt;IIII~1 c:hopiPY. Sl'\ee.n ,peppell" (page ,4),

Slow ~y pour hl11:he 1'ilJli(!r'V~.d Tneat br61ndud.

%. '~IU P dry white w~nle

B~Jng to hQiliing. He.d,uce heat, CQve:r sauee ~-ot aBd simooe:f :2 '1:0 ~W hrs .• , or UQ'lil :F.nestis tl:end~(r wl:u'iu p~$l!I;"OOO wit:h a, fo:rJk. RemQv(;i meEl'twi:lh s]ot~e:cl ~pl!)cn.n~Q hot. serving d.i.sh .. Thicken ooaki-n"!ll; Hqu~d if desired.

To Thkken CookinB Liqll.i~Pol1l:' into Lpt, SCIf,!1!''I'\!'.ta" jar

~ cup watel' Sp~kle ·011.'1:0 the r~qtil.:id

% CIlIIP' f1aull'

Co·v,!':l' j.l!!'!: ti,g .. h,t~y and.: .s.1cJ:il-!:_e. !ll1!til :mi:'XtiLHl:i:Si wdl b~end~d, S]owly PQU. lorU~i-·half of dlG: mb::.'I:'tl::"~ filt.o the rs3]y!:Ce, p;nt~ i9't~l"rfl'1g oo~~~al1t1y., Dr-inS" to ho:iKitl.g, Gl:!W!l1aUy a.d,d9rJ1ly what ~i'i need}~d Qf uma.inlng I]tlnr •. w1i'~et mi}\iI;lIlC.tl fmr

1!4

C>OUSlst"lllll'CY desired. Ih'lmg :to 'holling aft-e!l' ea-ch '8:ril!dtt1.l!IIh. AJte'l!' .final .adiiition., ~ook 3 to 5 min. longer.

!\f,ri!]t in. a small sldHet

11 fl!libhlllipoo,n buttelii" RtilillOve' f:rtl·m~he:a,t. BLend 11] 11:. tel::u.p'OOIl'll paprlil!la Sttr in

'1 tab leS1P'OI!71rn woteii!'

lrilmediale:1'i ,ardcil·t\clligu:id iIJ:::!;a'Jj,Oe V,911;t ::iottn;:in:g untilwell h[~TI&,d. f'lo'lJ.l' this 5:a:,~,r;~ Q'Vl1lf .m~i_

Se'F'I.'E! imml!l:d!iatel:y.

-,Golulash withCrClllIClway ,SHd,s (QUi I'''ius KOll1llenlymlagga~)

~ GOY [~gl$.h w~;~\hl Gar'li c {IG~ly's IF ggllha'9VRl,6'vtiilU

FoUow' 8 l'le,cip3 ~ deet...ease 6.!:1l1@.I'i. f"Ol %: cup. CQ1IJhil1le: ollliioi!1 c:1Ind, gwee'm 'pepl)ier ~w:ith I dove garlic, mllQ){l<B: (pag0' 4.). '.---'-."'~'

"\,

~. .

! ~

-G,Qlli,lla·s;h 'with P'Olat'oe\'$'~ !

~ ;

(Gvlyuls IUI!'9l,on'Y1ov,..::d) \,_ ./

!'!" ... ~-.!'!~ .. ~_r

F,oHaw8 R!ll~rpe~ Il~e:~ 4.gt. :!l~U~~ .pO't or ke trl~. ·Anl)u1 ¥ hr. b~fi)r~' end (If "li6.iJ.J.;:ing time, add(S: meenl/l!lll-gi~ (.2 l~,) p,ootatffSI:l, "w~hed.

pared 8i:llid. quai'l.er·eil, ~. ~,

OZ' ,~

, .. ,

~G'oulash with Tomaloe~,

('Gulyas lPat;adi,c:sommral) ~,

F'oU(;IW A Ii!:ecipe.; :s~.h1l'tiil:nte 1 'Cup (oue.hillLU' 1·1:&. ean] "liom<i't06~j Si.e'!/lN:i. for nne·11i8&f orf 'the. be.e{h)'(n'th.

~'Goula.sh with CalFill'ot,5

(GIU~(y~s :S6~g:Bll\epaval)

. E'oUo,w A R~ci:pe. Xb'iJ!l,!l,'t '};4 ft:W,be;fotti (l,ud:

C1foo1oki:lJ,g' fi:m:e<; a.d& 4\ ·medin;ml.~·]ze ooJ'wts, W8ls1)~d,~ sCl'!rpedor ,~.ared!l't!ci1 'em t .fnw J1.in, pieoer;;.

Beef r01ngrue wi~ih ,',ama't'D Sg'U~e (NyelvPamdit:s-otllil M,1lii IftaiS;.!!i,g 1)1

A HuS'e 'Recipe

A he?,,>, l(kull,. ~Idilil~t h~ving oil! e[ght.fIiHJJG ~;my,erwm b~ needed,

Pla.ee .into, " 4-qt.ht~[e ,Q!: sauee pothav.~n:g n t'ight.nUi~. ecver

3 ~IOI 4 Ib'li~. 'frr,esh beef ton-gllllle. ril!li!!lud Add 1;0 kf;ttl:e:

lHQ~' WI!:lfell' l(e.1'! ""U:.gJh 110 !!:'ev:e,1' 'liIiI'Ii'I'gljuJ , !abfes,po,ons:ali'

2 o:r 3, bay ~,e,av!js:

1 :s,tilllilk ce~efy"inc Iludiin:g leave,s ftpag:g. ,4h cu't iin p~e,ce'50

1 :&Ji'!i'!ICi!UQniion {page 4) 1 lea SpOOIl'll pep'peli'e~OrIl115

Cli.lv~r N~Ul~ ailllil ~im!l:J]er S,to 4 hr9"~ or urn:tn t.J!Jingu~fS! tende:f w:be.npreiood '".,~i.th a fork. Flabe :[,{)l:tlirU.fl. On p,inte!:", Whe]]! ~Qol enough to h.tndI1e. r¢mQ;te s.kin,. o:utOlwa, rooteS, :l\Jri:S·!:le and ·s.mall. liiJ]1~ a'~ thick ·~Tld. n.i~~oI:l!.a,Uy cut 'llllngp,etI1[i!:l M~'n.lhi-;k.:$lioe5< Plaoo ton~e slices i;n~o the dTHet andset asii~.

FtJcr 'Tomato, S{mo~JM:ixtogeHve]"

'1' ]..o&cuP'~ (2 6~~::r;·. 'CiQln:s) 'h;:ImahJ' 'pas,h:! '11 ~CUIP'S> (H)V~~ to. 1 '-o~. leal.,) cI:I'ncilel'l50ed tomlCta 1I1!:U.lP

14 hlJ' ~ .cup W'aJler

y~, .'o~: teG"iSP,1) o'n tliliyme

foul' the !!J<'¥uce aver tO~Lgue.iUO'\l',eI' ·&k:il1fll and simmer sheut 2Dm:i.t1 ..

Mea 11 wM~e~pIDep~ri'e'

sp,iii't:Jile (!50eeCh'i..:ike"n. Pa,prii!:(!! w.UII Spa ':.r:~e,r pag:e21:)

Serve tfiingue ':and $Il~lce~\IUh the m.'}o.':Ufl'.6.

9 tr)l' 1.2 ~.r~t~G.:i'

~SUced TIO'lI1lue with, An.chevy Suwca! (Nye,~v Szilfldle~[la M,gl1li.$S(l1j.

IF'QJ]CFW 6. Re,_dpe~ onll:g~ :bnma'to ,sa,IlI,Cf;:, Se"~e rIjj]jG';;s of hottoni!'!jl'l.e with the £(!inowin~ !lnc:harvy saueee PIBct 4, te&IISpOIt'loDS anchovy pi!l£l:.6 irUQ:l1 sma]l bowl ·.n:n.d g!::!IIdua.lly ·&df! M cup !hid!:;. SGUI' IJitmliID, stUl'irn:g oo.illstarrt]y. Brend. a)Dill!1,O:VY n:ilxttll"e "'1 !l1. 1% ~"l!PS dl:ick: i1IfiU:r c['"e~ find U ,t'tJrp eh.opp'edp~.r.!iI!Brir:!. :h;pp oJ double :tll:Jriler • lli]eal t)J;l)rQugh.1;y over ,E,i'mmtH:lng wa:tj(\'f .snh:rin~ qeeElslC!:It.il)y. PJa;oo is.allee Irl]l'o~e"ing bowl ·;n1d. I¥l:l'lr~i~h wilth ab;Q'ut .2~ table"$poOD:S liluuere.a" fiu;~ drybl"eM CI:~mhs (p~ge 4).,

, .-.

16

Stuffed Cob,bage (Tijilito!tt K6,pon:la)

S'I'lt 0'1,J.1. all 8-fll. k(;!ule b.avtog 'EI,. t;ight·fiU~ng

OOVI~T.

Wip~ with a elean, damp dot.h.

V:iJ I b. ]beef .!"h'Dri ri bli Place l"ib::;; into, the kettle with 1h. teaspoon s'alt

Wuler fo Cl over

Brlrttg ()Ulckl· to. IHJi I in !§; :..ki m feam fnlltll liquid and. d i,!3 ea [-11 Beduce heat; I(;O'Ye'r and simmer 30 0011'.1 •• flkinUlJing ss necessary.

MEB Ilwh lle, 1IT-'..TI1[1'Ve 3.1I1I.iI. dh.c'lU'cli 'l'.r;i1toed outer I ea:v, . S'i tilJ),:;r' and eu I OJlU'_ ]]O!l r the cnre fn)m

2 medlill,lm-sizlBi' (abalut :2 IIE::Hi. I;N:JICb) he-a ds. i:iU td:i<il,g e.

Pla e ,abhBlge in a, hlr{;l~ bowl ;nul cover wi h

8Q,iJiing wafer

Let stanel Lto ... min" Take ' a_bha~ out of th~ 'Walter:· d 1~~rin. On L' one, ear-eJ Ully r,emoyc leares that ean be tElk'f!n off-easily; be carefu] b:1 et Ito W.ElI' leaves, Return nernainder of ca.bh.3Jg.e to '~he '\"Tated~i;;I:r 1 to 2 min . .fmrl repillat proee.9s .. R€.fiUl"e ,a 10t81 ef 18 to 2:0 leaves, C.n::eful1y ~rilll dowrrthe thi. :k, hl}a:"')' part of eaeh Ieaf, Se.t I aves aside. Stnre fll!nm.inde.,l' of ~b.a.ge in r fdgmllUQf Jor U 'in other cof;lking.

Blend together

2 '1;l'9~9:5, well beatellil 1114 fe;a;s.p"I(U1S :s<olt

~ te!l;U!I,P o!CI;I'ip.dip;ti ka

'WI t.ea50pOQII1 fir-e.shl., gfGlluo,d p'!!pper

l\fix ~.:;gmixtlilr~ lightly- and tbo.roughly with 11~. IIIIS~. glfoUl'lciI muan :parlier lIiuc:h, a~ 'slhol!ii~de ..

!AI lib. grrolund: sli1iutked port shou[d~.1' buR

1 .K_all D'n~ClfI, sH .... ered '(pag,e 4) '1 112. cl·g'Ve5 garl ire., m,ilmlced (pl!!!!g-u. 4)

.~ ,cup YlRG:oo·kedriee

(The Ri,ae: lnilu.s.lrYJ!lo longer eonejders it necessnry te 'Was h ri ·e lll~f(Ue c(J,oki Il~.)

TOI ~tuff the ,cOlhbag--e leaves, place un the cen ter of e&C.n leaf a:l1o II t: !i ,cup (J [ the meat mixaare, RoB ell . .r:h l.e.tIf ~llckf~I'.lg t~H~1 erl.d!ii in b:rwanl Illcnter. U de;sircd, use wooden pli,eks: ~to fasten tb,c ]e.!IVfl~ .~ec[Jrcly. Set ~t'!i~e.

Cnv r l·ihs in kettl with 6ue·ballf co:ntcnt:fi or 1 Nu. 21,h ,eCl n SGUerkfC!!!.It (tol'!!ll yield lis. ab o,ut 3 ~ CUip!i firmly IPQlc·ked ~auerkraut plus iuiil!:eJI

by smfn;~d onbhage enr,eJuLly on. tpp ,,£ th Ja}r.er of saucrkrv:u.t, COY ~ 5'tuff. .J rcah:bi!ll:ge with l' n:miOlJ1g sauerkraut, 'P'tOIJU ovelJ saaerkraut

1 I",U:P UI:"oz·,. 'CClIII) fig mol'ol !OQ U!):Q

Water (.enQlugh Ii;! iC'Dv·e.fr ,c;o,n'elll,fs iJiIi kettlle)

Br:inglo boiling. Heduce heat; cover and sim- 1]1 rabout .2 hrs,

, .

Hemove stuffed cabbage. sau rbaut 1lndribl! wid. !!Iou~d :;jP~):11: to' al?llge howl Cover r k,e p 'Wann.. :nul .sef as,ide .. Rmn:O\f,e from ket;de (!I[ d set aside t'bi coollo lukewarm

, ,CU,p ,e'g old fI 9' liq uh:!I

nU'FFEiD' CABBAGE: CQ,1l1.hi:ne egg mixtllll'e, gfo,'IllJId U1,eoli l, un MO' t~ r:l4;l'Ii: ',nn all~s.~mn~ f Pi" ~tllj'ffil!1lg.

2h1bls'Spoons, tat Add to fa:t aillid -,eQokUDti1 tt<wspate:ll~j Iiltin.[II:Ji1:!:' {Rquendy

1 01'2 ltab~B5,pCllan, fan.ly c; hlllilPPfJd • "io'n,

'rThiGlColl.gh[yhlood ~n,~ nttXhU;e of

2 'labli!!lIs plIilIom,II'''''.!I,

1 te:Ciulptu:m pa-prUull

S1I1w-riI'tS ~oru;,t·ant:ly., hes:l un!d[ ~'~l~re lll:wti]es., .R@ni:~ve ft'(!!'mb,~~ G.!f."!,d.!:I~J'Y ll!d~ fhe: l~lllip of ~5e:rvtld CIOoking llquid.!;l:lirii:!:IS l;!onSi~ndy until,~DloQth .• ]Blend. ~nt:oUqu,£d in k!!Stl\le a .. d tl:l:i:!J:g ["arridiffiy 10, bl]lili1n,s~ ooO:k: 1 lID!r .2 m~Q .• ~6D~., POU'f :~a,lli'il::,e fI'!IEH'~tya~edI ~hBa§eF S~!i:tVll: wIth s~uerktaut end tibll ..

Es:te:rhri:z'Y Sf,ea Ie

(I~stell'~azy RosM:Il'!Oj;:')

.A: J:rfe~~.ed·l~p Illl!.tli:d ~l@1k daljng1r.om f~ day~ oJ.1:i£u.'lt/¥U"roo.l\iiQlijiill';y:-r,ltJ:mlet1 iw, 1~ii" #} Q~~ oj the oldi!.sil! lo.TI!.d P;~t,.(jj't'p!iQm~,e_Qt JU'Iltil'i£r£i

G're~e .an lIx7Jltl,M.tn. ~' ~~h;:!lel!; out a:.hrrminum. fon sa~d ~ ~!'I.t~ h!illlVY !!lUl,ct.

Se.'!;ou.t

~ e:upAa:ur

W~PGtiI..jth~ e~~ d:i!mp o1q_tb <md pIDs:cem:ita at .b:t ''iW(lt:~",g stlil'f"G~

::I Illbs'" rEI •• nllcil ~t~:kr ~!iIrt 1 in. th;ck .N.elpea:oodly pou:nil m~I!'~ 00 ONe S~,de wttb tnMt httrbrneIC. pOiu'nd~ij,g in. .g;I!Jj]:tI'Ii on.c,~half oi tJ1~ 'flQ!:l:f:. (Po-undoing ,i[IC~~Il':~ t~deF,n,es$+) 'rum meat QV1lll' an.d .r~~,~ p'mi~e:s!'J~u:slil'lg ·[-.em,ilt,lni:rilg flour. Cu~ meat ~nto, sBrv]flg"s.izepLe~ and

I;;O<ilt weUw:itha m,i:lcttl_re of .' -

~, CI\!IIP fI'o ... ,.

:2 'lea!s<pooI'IIS sal.

W f_!;p i;ion peppel'

Heat 1:11 I~he· :,;];i i ~'e;:'t

% ,"up fat

!

,S]jowly M(lIW'U!lneert Gill both :sides. Arra • m.eat inHl!e baHn,~ d~sbi!l.nd. set a$~de,

.cook ~llo~~y in. the s:killet, :m mhl.,!ltirl"h)lg' I(lcea5\~(!I!li"illy

3 cl!l!l'JIoh.· wG'!!!ilhed, !I1!!:n:!I,ped, IH pu.a iiIIIftd tihiiin:I:." sUClGd

2: Simlid11 o!!!Iiiion'I ... thinily Ilie:!!iHd ~PC!l,e 4) 1 JKlirsin"i,p" !wa:shed, paNd 'alnd· thinly l.trliiClIJd

1 stalk l .. e1~rYr CIilJDpped (1'l1li1014)

)'fe.!!Ifiwhile;, pl)e-p1ll'ce allld~t·llS!.id:e '1I:Q. ~oal "to lwkewann

'le;,gp IQ,ui.c:k Meal' Broith (page 5l'

~poQJilr:he veg-etables. oveethe stea&. A.;;B:d ~1 teaspgQI'II Gapeli'Si

Heat in -tile skillet

1 f,aIIlIEl'Sipo:on II:d :Blend ~at~) f<'.ll

II talblesp>OlQn 'na'llIr 14 ~!JI!!!p.Oir,! ",glt

Few grai n's: pepper'

Heat unlil .mlxtiIJ:]:e b:JlD.bb~es and's lightly brov.'1led~ stb,lilng oo~~~t1y. Rern,Q've ~Iti]let ~ir~m h~t. Gtad~1.I.11y" add! r,~~["veA .m:~t hw,th, s,th:-:r.~n;g oO:l'l!::lta:n~l'y,. lla!Ul1 10 heat, :l!Jl!dibl'~!l"Jig ',f'apid[y ·tohGiling;s6.rring 'C~1!];5t:wn:tl.y., H:mn.o:v.~ fromb~t. IIlemd.ih

14 ~up dryw:ltrife 'wiine

Po/ttl;: sauee QYe:!:" v~ge;b!hle$ an.a ~JI';:a\tiltil JWing dish. Co"V'€ir dish tJlgihtlyw~thrl!llumi:rnl!ml f:Ii)U.

Ibke .. at 35(lPF Hi hr8.Remov'l'}alumin1ilimro.~lt ,sp~9JiI oV'e.l' ve~ltabl!3s amh:t!tI:re iof

~ CU1P tlill~c;k !SO:I,II" ,c;regm I teaspo CHili ,pqprlka

&rn.u'1l di~'1t tn oveu,ullcoveredi. aDd! 'CQutln!ll!e to' nab mni'l1l!.I:: ]5 min .. " 01' !;u'!;:tU ~e.:a'~ ~, t~!md~:I;' when pieme.d with a fork.

17

Hof"ic:kllMtileef

_ (:S'~¥(U~Y~ ~"rha:hu$tv_: .~ A .~pu;:r Mn(!1~W~~ f!lme_jfl.mfiw,rJ'(Jt ~S\t.

A be:avy4rqt, b'~de ·Q~ving. ~ti:g't-fitL1:!I'!lJg oo~~:r wilill ~i needed. S~~ ail1~. B1 dUE! 3- or4-qt. ]b ~W]. ~ay:ing a tigbt"fiJtti~g~'Ovef.

Wipe w.i.dl a. de!tn~ demp cloth

3: '1'0,4 Ib~. !banefl~Hi:$ pat IrOCl!S1I' I(rump.i chillille~ IIIlaide! 01' roundl)

P1ape mll:!it into the bowl ·a:nd~o¥er with a m.b::.tnoo ofeq!.IJal patt:l;s oi

V;negall

Waler

1 teasp,DI!!I:nlsaU' 1,0 ipe:ppe'!'c I!!I rill!!!!:

U) jiUirdp':Ir Ib~""le:5 2: bef:ylleGlves

1 SI11l1'!1!IUoniiQ,n. '!;:gll:tln.~y !I!;:lIiolppedi '(lPQI!3I@ 4)

1 le'mion~-was-!hed rand II:",t il"14-;ln,.

siliices

CoV'el'.'bow] and put hnorn_£E'~ge-l'atoT. Marinat~ (:p~e 5) m.BiIlIt.2 to .3 days •. t;un:I.iug HlClElt OIDJle EI, d:a:y.

Set- a'uf the kettle W1!di eaver,

ReDONe meat f[C'[lm.~ritl:arle.ail]!ddrni::tt! tlu,(/I!!",o]_~g.h1y. S!;["a;:i~ . a:ndreSllln"if' m.i:-p_:hade~ discard :SQ!I£i,oli)Jin~s..

Me[t i:n thee' kettle over medium heat 2 t'llb~B5P'OQli'liil :buhr

Add. m,el3:ttn bUUfllr and nl!l[lwn on .bud1: ~:ideS". Co Vier meat w[tha, mixture of eqwilpl<itt$i 6.,£ IRefile,"ved' !'n!;lllr.lli'IllCIl:i\e

Hal water

U:rlriJS liq1J id '111) boi~ing. RedlLi,oe l~ea~Cie.vlfl:'l' k..t:u~e tightly and simnlll)r 3tlll 4 h'l1;i_, or 'IJ.fdtir m(':l:l~ ~s t!lll,dle,r wh:en pi!e'ooct-~ witlh <I f@rk. R'fElll0V~ ro'tat -I:e ~ warrll~ deep p),a,ttet.j.cO'v.er and .ke~lD!;l1!B:J3: t w.arm.Pilim: 6ff oooiting li'fi]1!l!:id and set. a.siclJe.

Fo.r Cratly_'-Meh~n I!:h~. ke1tth~ \4 !tIl:! P b'u·liter 'f11:o:ro~!l;l!J,]yblend into' h!L~tter 14 1I;",p 'A'Qulre'

HfllBit:t.!n.tinmi·xlure blQ.bbh:s BInd is- H.gfJ;r]l' hT'Qiwn6d!~ stircl~ cJlInstantiy. Remove from

eat M;d a;iJd gr:aduaUy. s'(ining' ,eQ·ms,:t:antly 3 iEUP'$' f:'eser¥e:d C Qoking liquid

,etum l\!ll heat and b$ing l',ap[dly to ·honing-,. lining CQit!i.!>tlltu1y; cook. 1 to .~ mill. JIO'nge.r. S~~0e. meat and p eurthe gjvavy '!9'ver .~t ..

. 6 .~ 8 Jerul;R-Jiai

Reef in Le,m a:nl Si(nJ'~e

(Marhah lUi Citro m Miilf1'jls.ban)

5f:Jt out a, 10_,.in.~kiU~t ba!i'inga tiight"'U~n~ !WvEt'!".

Cut hHo M-t)]. 1~\1bes:e,nlQ;ugail. c.(iok.edbeef~o' yidd

3 ICUPS c:".dJ<ed.~ 'C!D,DIc",c!I 'b~;ef Se~ aside.

P:rep~l:e a:l'Ild. set iIiSlide to Q'OQ;[ ~o luk:ewanl'l V2 leu p Q'u~cl( MeG.f 81'\oth (olno-lTIlaif t<eil!::'pu .. f,iulIIg'!Ji .:5)

Di~e .a!l;i) p[a_ce iElito t~e SkDne~

4. !I'I ilce'5 bacon

Cook slowly, stir:d~-lrel!Jlll.endy~ until 'h1ilCQ'!1; is ,~]ght1y b:mwned .Rel'l:l!ifv~ bacon w~lh :doU,ed spoon 8~d sd,as.idie ... Add. th.0 beer to the hac on fB!t i:~ the sk]iUet. ~ve:r skmet o:tRd Icook Q¥<ll' low heal 1 l!;,g 10 :rn-irL • o~r unti[tth6r-oughly hearted.

Me!liflWhile. Melt In a sm:aJI sa,j1!Jll,~ep.a~ O\;"er low

h-eat ..

1 'tialblifl[pDlan f·lIIIl·

Billii;!!md l'l]i:lO 'th~ f!rt

1 t'atbles;poICl" 'I'!:!!J I'

Heart unti Lmixty~ebiY:bM~~ stnrd:ug e>p'n- 5tandy. RemoVie frQ![n ]U:R't andgitlad'ilLllill]y add ·the.I1'Bse.nel1rb:rot:h,5itbp;:il'il!) oomtaWl!tly. R.e1nrn ,t-o heat fJlnd btrmgmpidly to boiling, stlrr h1.,e; eOn:RlniliLt!y~ oonk ]I 11;0 :2 Min. longer, Rel::Qo'l>'1l S!ltlOOPaIl f"ItOi:ll heat. St~r:ri'ng vigDi!:nU!lity 'WilLiI a l'l1\cnch whip~ whii.-;k heater 01' fo:rk. mdd to CQn:t:e:rt'~ '0£ sa,uoepa:n in vCiry smaU amOi,unlB

·.cup mhi:",:k sour ,:realm B'1!~:ml in ttu sauee

1 'P,ahle5ipu,ol1l ~emon iU~!liE!

1 feasp'o'on gimljed memo,l:'Ii piIl-sl l(pa;gElI 4)1

1f1' f>E1iI!!Ii!$p alo.nsugar

Pouw sauce 1JV1l!':ir th'lil' meas, :Rel!,l,.E:!!'fI Uliili b~~Gn: te 5.kille;L 'Co>ok the: m:iX'l:t!:re OVl:li[ low heet ab~u'~3cLO s· m:in.~ $dr;r:i~ 'cil]i[l1I'ha:Il.t]y~tJind] thoroughly be\Ettoo~ do"no~ hoil

A'OOi~~4 5eT1)in,iP

y,e,cJil'-R h:eCalSS'erol e

(Bol'i·!!iihus. RliZZS&I)

Or:easei a .2-qt. easserele; S9 I:. OU'~ j3, 1ali'ge~ heavy

:!ll.{iUet havimcg a ti.ghr-fil::l::ing. ~Ovelf., .

Wipe with ill. clean~ damp cloth

1 lb. vaGiI round (,otl',els., 'iOul ~ 'hill.

Uilick

Cut v,as] into l-ln, pieces and set il.!;fide.

Heat in the 1,a.r,ge·:ijhUet over 1m ... heat 14 cup :buttell' 0.11' liTrI,arglcuine

Stir In

1 f'Uibl'es:poQIlI pap nilkQ

P]a~e r meat 111to sklllet Imd h.row:Q oye~'medliunl be~t, st i r:r~ 1Ilg- o ccasi,onall y. Add

''A c: IJ!P! iii 01 wlilfer

1 feQspoo'f.! san

CO-\I'er skmelt Bind si:mlDGI" abeut 45 mill" or I..i:ntn meal Is llender whenpierce"d, with a fork.

Meamyhii]e~ I:rl'in,g taho-iling in a deep &a1Ltoopan

2 Iq:tJl:,. W!Ii!!te"1'

1: h!lbl:espoon !ia'l't

So homi!'ii.g· 'w,m not stop, add. W~du",ny~Q

iI'i,8Jer

1 c:up Qnlc,o,e,iI!l;PI l!iQj'

(TIre litice IlIldusllTY no longer considers i:t nece~S'.al'r La wasti lice before cook:ing.}

Boil rapidly" uncovered, 15 'to 20 min. 01· until a rice keF.!I],e;l "is. entirely son wheu presaed [between fingers. D'r's.in rice in colander or sieve and ririg,!!' 1'!'it11 bot 'W:!U':erto remov'e IO'Q5i3 'Starch. Covel' t,loianlier and. rice widl 'l:ow~l ,'UlJd ~eto"f!!r bM waller' until kernels am' lci1:rym d £I:i.diy,

I\.leallwhHe. tBean andellee (pBge 4) % nil,. In 1,I!.hnU:lms·

Melt in an 3·ill. 51dUel over low b'eat '2 ·a,r :I 'able5IPoe'iII buHler or

mal',glClII',inlllJl

Add th· mushrooms to the .butrer, Stirring gently. cook over low heat until :rtiu;$hr'Oom!s are 1i.S;bdy browned a::mItender. Put contents of' skillet inlJ!;lI .~ 'bg.w I. ·Md the rice and.genlly l!II]ixw.itJ~ a fork. S:er .a;side·.

W a~h a'nd cut olt and dlscard :;trlim e~Hls fl'OQJ 1 Igr:-o,e orr :2 s:ma II firm h:n"Clltl!11~S.

1'9

Cut tomatnes iDto W.iD, slices, and set ·.aside" Place one-half of .nle·,!U: info the easserole, To'p '!""ith of:l<i3-haLfrilte-mushroom. mixmre ~d ~n .of tomato s]iE:e!'i.R.ep~!lti~,Y'C'l"lns: o.ftlle.art s;~d mU$,h.!fCiOil:!':.ioe mixture. :cop wi(1 a layer of

1'~ ICUp!5 thick sour C,tea.m Spl."hikIe O'!l"el' the sour cream

1A c: u'p gr-afed ,POfimeSlt n chee.5e

&l:e 8.'[ 350°.fabout 15 to .20 min., 01" "Until thoroughly heated, Serve i:r.nIlJ'ii;ed.i~te·]-r.

p Wrv.in.g3

B'l'awned V,ea,1

(Bo'r'jju Porkan)1

.Richl:J brouwoo C/,tbe.<i oj :!letJl, rkli.gltt.Ju.11y JlruJored., Me :U'On'l on ,rlut adiruzry stwi¥'. If ,rIm' c,P1hes l£ter(} rof)/.."ed 'in true Hunf!Ju,riucn-style? ,rtJe. riel! browJ~ would Dame¥' tIn •• SeQr-ched' Dr "j's.inl!,eif'-'a UW'fal rral1:sJat.irm .oj PfirkfJlt:..

Place into 9. h!ll'8,\IY 10~ or 12-i:n. skme~ h.:3!v.i.ng a ligbt-fh.Li..o::ig r:·('io'v,er;

,8 ~nc:e:!I' bacon, d'h.ed:

~ II;~p' (,albQut, I Imed~llIJ,iD •• ,dz:e) cll1l'1::1lPlPed o";'on (Ipage 4l'

~A up ehoppe.d green peppet' (page 4)

'1 Y2 'UM:i)SptHl 1iI!O pa pri ka

Cook slowly, etirring fn~!JlIle~lIldy~ Illl.Ii1! ha:eg:n and onion a" IighUy 11[·01.'0'1: d.

:M al1vrlli1~. \.;,t-p. wirha clean, rJiatl'!IiP' d.olth and cut in'tO [']J]. cubes,

1 ~ I bs.. Ib o,n flIEtIii!',; v-eam shou I'deli'

Co,at trIe@t bY' 8oh.[!Ildllf;l: it in a: p]!!J;stic hag eontaining a JIllxtU.l'6 of

'V4 cup iIlour'

1 !ea"p 0 a", ~an

% teaspoon IP"8Pp~r

With slotted spoon. remove baoou lil:i::.Lture to small aish. leavJlng'ha.coIX Wail: in the sk.iUet. Add mea[ hl skillet ~md. brown meat s]ow]y

on. a:n si.d!e.s. -

R~'e turn baccn rnlxtnre to skillet \.~·inn,

M3 lC!!!!Ji hoi water

Cov.er skillet-and . .'Ofun.mer, sLltdng o~ionaJlly and addjog small amounts of ~,\nner as 'needed, 45 to ,150 min •• or until meat Js 'tender when pierced with a fork, T.ransfe!r the meail: and 1jquicl! 10 warm plauer Or howl and garnish witi'l parsley.

20

V,. d , II ,wit. I d~1i' Crt lHIl (nl4l ~uhU ~ ~JII r Uti.)

1\.1" ~.~, h.,il I,' ~ 'J'J

hl~1 II h,'II",,4 w".ln~·", HI"~' d.,yo, ~~~ ~}IH ~.

I,. rH, ~ I, q ,II. I k H,h',1 III II v ,In u~ II Hjl;J II-fini'I.Jg,(I!)vi(:J'~

IIIHIIIII~ ~~li ~ 1i~j,ll''lhl'I'

II ~h" flll'UiUnd 'Yl;!iIi:1l ~ lil'UP miillk

!I;iI cup (,gli0 u','1\4: sli1ces) nne, dry br_d C;II"",m,Ib!5i

'%!" 'CIi!lP' i_bolliit' 1 nl'ediil:Jlm">!s,~:ze) €h'olpped oil!liil!l!)D (page .4),

2 "iables,fH!'OJII'iiii (hopped p(!ll'sley 1 eg!g, w-eU beG,teln

!lad.;)! rrnixlu're(lf

'11 teas-p!o'<Qln '5,011

11,)4 f_'s,pao n pepper

form veal ln~xlture into medi'llJ:l1, (2-itl.)OJ' sm:!lH (l-i:ill!.) baU~~'I1,d sel~ ::ls~rHle. Heat I:u tl~e s1dlle'l

.~ 'iI)!Up "GI'

Add veal hans to fal:~ b.l:'owll(!ovc:rmodi:ium hBOII; rUl"ll.in-g hans (_l'Cc:aSlt~!1'~]!"Y. Add, >C':on~tl'l1t$ of

~ cup' (4-01:1:. ~n)1 sliced m!Jshl"o,oms Co¥e;1: skillet and simmer 30 10 tJ,f;i; nun. !,Oll unfU ve ... ~ hl'ilt", :.J,.n: done) i!:Yfril!1:g b{!:U,:; (l,clCa· S:iOIl1llHy :rndl ;ad.d.l.ng SDlBl]1 Bi"mouuts, of water if J'lieeJed.

Mi:mnwhi]e" 1t;l]!ok~he noodles '(pa;g;e l2)anjd draIn",

Prepare

'~:i;. cu]p,QIlI:i:t:k Meed B:l'lo:th (one.-half

lI''ec:i,pe', ,pgge 5)

Set [bW',(IO'~~~ f1.si~ll~ to eo oll to ll!.tk~"a!t'm.

When v~aJ halls ;8!l!:'~ dmlfi .. l"(lm:ov~: :s,kmfe,t frnm heat, D:raJIDlI cQ,aildnl) liquid >liJ'f the me.!it into a C'lJp; M't BJdll'fiit as.ide.

PlaiCe lirnlfl-ooop cif a double boiler

I cup thilck. -5iDUIr crea,,,"

Add gnuilluaJly t,o sour cream, sdrri.n!; QJ(}U· sht:ndy. U,if:!; liquid dJ;alli:~ecll.r£Q[1:l :;;ki-]le'l .1!;[!d! the resened 1~oth.

Cook sanae o'¥.el"s,:immerins 1'Yater., slirring oCC'flsfon.!).Uy~ unti'l h~Il~M' dJi.or~:II&:L~'hly.

. Plaee noodles into 5:ervirng' [mwl, 1:ep withenntentl'l of skine!: a:nd SOI1!! eream ,(l.fu]!::e. Serve inlmed~a,~ely.

VQm I' "m prika ('8,uII'1 u Pa p,rJiki

IJ'r'j ~p ru::(l

. B.rownedVeall (pag·e 11~)

While veal i~ c{l[l;king, prepare and .1'111 W!U"fU p!l[lP!ll

Sipat:zfe' (':'Il1:e Chicll~nF'liiIiP"~k.1iI1 wUh Spi:irz.l:e, palge28~

ShQD."tly h~['o~eveai is tender; meltIn ill. small seueepan (!J,ver low ]~ ea L

1 fi!lb:I'~$ PO'It""'!! 'f'QI"

BhHld .[Ho dl'!d: fli't ollt'liil !'>m,(loth '] tQlb'IQs!p.Gon' 'IQ''''''

~'111 fo :2 h~CII5pD!Om! p'pplI'ilk;g

nea~ uutil mh:tnre' b~hMes~ sti.rring 0000 tan tl y. Rem~::rli~ from beat <lfld gt<ij!lU<l]]Y ~~d •. ·sti:rr.in,g OO.!l1S'M!I.ntl y

% (:t!p _illk

R!'l:tu rn. ~.Qhe;llit and hlirn~r,a,pi;rm'y if:g b:r..iJins. S!tirTt'tlgil:()!1j!j.lb'l:"Iul:r~ ,Mok 1 10.,'2 mitr, longer. Ji:·emov:e from heat .. Slitting .9a1iJ:~~ 'VigIJfMiJJI5[Y Wi.lh at .F'fClnc.h. whip. whisk li:m~t:e;r or fo]'k. ;!IIlfI

in very ~~In ~.moun'MI '.

']cup 'l'hh::1k S'O'''1r c".egrn

Wh~[I. veal :istell:d~r. pour 8.au.cc iil1,to the ~:ki~~et. Cook mixture (I;e:r low m,a'~" 5:tillTing eonstantly, 3 to 5 min., or until thGI'oughly h~'<iJt~d; do ~g!t. boil Serve the V.r;;~l P<!:p:wikll!J wi th the, Spii:l;7]c.

Lam.b wi'lih Green Be,ans (Barmlnlyihu5 Z,cHd ba !),ba I}I

.. Ba,~ .R;~i£:'i"iIl'

Sel Qu.l a herntv-y 10\.un . .sk:iilkH hi8:\1'lng' a 'tig'ht,. f;!.iU.i:llg cuver,

W]pe w:ith <:!! iI.~n, damp doth; Cillt J:!I:mb 1.11]/1.0 l~hi. cu[b,q:;: ~Ild SitH :!I;s,idie

:2 Ilbs. bgoneless hi!!'I'!,b, !!j,h",!;I,ldgf"

PEace in to the sklUet

4 'sJi!lle$ :bac:'on, dj'coedi

CO-Qk s]owl,y. moving i~n.d turnlag frequj!:l;ndy. I.,];n~i1 haecnIs ligJ:uiy browned, R~m.ov~ fua.oon wid'].. slo'tted.spO{Hl to. a flmaU 'dish ~:ln.d a-et aside .

Add N) l1'1!e hs:.co:n fat len. skmet·

1&. '"""P (e:.:bCiI!.J!' 1 m~~ull!!1-~i:2;'I;l) ,cho,ppecl 'Dl!lli'tl'l'Il (pa.ge 4)

I

Cook S]O'W~:r1 st.ir.ring occasiQfl>aUy, until OlliQMI :is transpanem, ReJIIov~ o;n]ou wlthslollted -$pOOI1 1:9 dish Clonl:lll:fn.ing '~heba.con anrl set asiid'!ll.

Adclr themea.t it.fJ thahaeon fal; Bnd mown s~.owl y nnall Si.dC5. Sp.;riukle OY·e:r U1e.ac,l amix.ture of

:21 ma,s.p DcUlIrii satt

1 hi!o SP'OOIli CillIRI wayseads, ~ tec.;!lPI;[Ii'D!I'!' PbprllCid

R,e.mlQ'lI'e ~.UUl;l't _from h~~t: IlJ!ild s;low~y pour: in 2: C:Up5i Quick MOlI[I!t Eh·'DUIi (double

recip_e" pa{ll~' 5)

J[,etu_r.t1I b.!)!CQft ,g;nd on~ou to s'kiUf;t. (:oweI:' !Elk[rJet p.~d~:iu:m'lIJI::T t~t·o 2- hlT.a", o!i'uu1!:i1 meat W :rend(l:r w hen piel'eecli 1l\dUl aifo:rk.

-khant -an h>€llu:r bef01'6 .meat is tender, W8JS}1~ remeve r5'!u]~" c~u hi! 00 1 "in. pieces ;omd GOoGk. '[~lf 6} 15 HI s,{I w.i.n., air u:nti]. ih~t 'tender-

1 Ib" (GI~Q!.It 3 t!!JP(5)' 'gllI'eelll bUIiI5 H~eee.'lsg;ll'Y, Ilt"llin 1boe0l~ (lceaerviJ.!g ,a,ny cook. ~ns HquM,) nnd S~~ H.!dd>!;!,. CooJ me l1iQCl~i:ng: liqtilid.

PO!.!WJ:" In '[0' a small SQiOOW.tc<p' jar

Y.t cup liquid (Ii'G'51''!''1if'edllbea:n !!fDoldn-g Uql!l!hl pl'",,, Wg~\f;l~')'

Sp;ri'!:i!.kle nuh-. lht:: ~~.iyM

~. lCU pfil'iIl!I'!I!111' •

Covel' jlU' ti~]}Hy and 8'1:~fnke !;u:rtil mb:tl(;u:e js weU b]en.lt~d'. HI"i.n;g eoatents of s.kiJll3t to bo~llil1g, Slu'Wly ptlU'I' the I]tl'lu""lnixtule ($baking again if fl'IHlil~r~,ry) in to ~:k~n~[ wh!l.Ce ~tlrting CQnstluliL1y .• Dring ~hi!!!. ilJ1'QI:ry L6 bciU.iDg, sti.r-:diffilg 'coHstwnly;. enek ,~ to !:!' [.nin. J'OIli.e;:lilt. Rem6:1.'c from Inhlll:. al'!,~1 'llliJlllunmsly iSHr a~.Q:lI:~ Y2i ,"nlp of the fP';]'VY~, l [L9ibl,' ;poi1n .u.t $ tjm:~,. into

~. I!Il;UP, thicklQur ,crua ...

.POUT due rni:dl.lllll}grllidu:aUy-t~'w t.hSl: ~]dUfl't~ 5~u:ri~E! (lo'nfl~t'ln i:l y. ,Gently HriX' in the ,green beans. tCnQk iHgrodiieutfi. (ivce:r' lQ'W ~1!ea:t~ mG"'~llg [J]i)ll;ture ~J;lt'ly~ 3 b:r 5 :min.;. unt:i1 hea-1Jea. thi!l!irlou~hly; do net bOlt

--Beef 'w~th Gree,n leans (Marlu:JiIil !iJ.!5 z: aid bai!,b.l)

Fo]]o:",' ./SJ. .ltei[:i;~; ijl:.111l!'ll:itu:~ miil'm; ooeHor ma:mli'"

21

La:mlb ChllOPS with Dm Sauce

(Bec~ i lBara n1yk'Dnlet Ki~p m'l'mia rtiIS$U11)

FOT. CirJp~Mcl~. Dn. a Jl9lfge, ~eayy 5;lHUet ha;'1:1filg ,~ ught.!finmg COvel

3 tab:les'po(l nsfat

Add to r<litand,:stir:r-hl!~oee$lon.1l]Jy" 'OOOK 510w]y ~lltil II:rS::Jliip;1fent

'Yz ~IiIIP (aIbQIiIII' 1 m:eid liurq .... liz-:e), c:liJopped

a:t'l,i:an [page 4)

Remo''I,!'le '~ni'Ql!!! fro.Jfi &I!:jllet with. 1l1Qu'ed spoan

to~mal] dish lind. set Blsrude. -

Wipe with ,~- cleOJliIlID" damp doth

4· lhllllllbsh ou~dei" c!ha"p:s" cut % iill1.

th,iiill:l!c

CUI!; 'through £ar: on QU1j:.",idJe 'e<lJges abol!1tevery inch .. Be cereful.not to eut 111_r~lL:Igh lean. Place chap!:) in ~!km~~;. :!!!lIJwly ht!;l!l\I'll, both 5;id'e.ll.

Mea~whUe,. mix to_~heT'

:2.lObles,pOt:HI1,!ii. waler

1 tab'es,pg on vi.n'egal' t

1 ieaSPO(l>rl 1$,a1+

Y~,1ea5p!oon Ipep.per

1 Ibay :I:ea'

:Si'[owly add. this m:iduFfI. 'In ~hehOO'owned Is-nib. JI~,etul'n Gin~on to skmet~ Covell' s'kil1cit alJld sim" 1Ne:f .2.5 to 30 mm., 01" 1[lJ:ntU l~1WJ,>b~s tend.er when pier,e,ed""r~th :a fork. n l1.0eJded •. -.adld ~mill. amotmts of wate' .. a~ '~am:b cooks.

.F'o.r S~Whe~ meat is <iJmo8,~ 'ten.d~r~ pi['6piare and SIllt a:!iide to Q(fol to Ill.kewar.m, -

% 'Cup 'Qutick MiQbt IBrgtih (~D!IIie,.hGir,f reeilpe'l page 5)

Meh In smeU sl:d:[[cr:. ,over 10:w h'\'::u'

2. f!ll!!blie!5;pO'Qn:sbuftel' '0,' ,m,ar-gairine Blend ~li'l:(IbuUtl'r !,u1!tH ~~oQtb

2 tlllb,[esp.oon,s 'Oou r

% fea1Ilipg .. ;u'!I;Cillt

fewg~liOl:. petpper

Rea'!: until mix~ure b!:.l!,hble::. and Is ]ightly hrowned. Rem01'e skillet :UI]1[[1 be~t. Add ,rp-adua]]y! stir.rit1J!g 'e.:o,n5tan~1 Y,! a_ mf~tl,lR ~ 1t'~~ reserved brotbaud

1 tabllestpo,a n chopped ~:!I,h ,diU .B:rilnSf'Blp:i.dlr til? DoUing, 'st].rring '~.on~'t!l'_Il~Ly.; eoek moo ,2 h1!Wfi. longer . Remove sanee fr~m .hea:tiEllT.ld; gI'9)d'IL:I.:ElUy ,ilIi.d\[J, s:~~l'W'~~goo~statl.tly

W: cup d!'yw:hitlB win.,!5!liIIiIlh ,a'S CihabHs 'D:r 'SCliL:lt,er;m. 2~filble.lp oonsyillilegar

5~_rvoe the ~JlUO>e over lamb ch.~ps.

11

Gyp 'V .. ~5Iyl,D Fri'ed' Ham 5Uc:es

f' iI:Ink;n ,II f Ie: slAnv: I CiB'ny~ui'Qn'

I j,.h,l~V MUlliN'" II I'I!'H"'~' Ul. !H 12·,i,n. skillet.,

I ;u ~ j lu~,'~I~II'i' ~~~I ,~~ ~ -In, irn~~r!rd';jonotftside ,lllj'''r1 11"1

2 IIIlrnolll",1:I haml ncel, cut ny..; to '~ in.

'I'~,h;;k '

lin ~"1I1 j 'fll~ w~,t !fI l1U't I ~.l'tlIugh U~e 1,ea:n. Plaes I.J!lilrj hUtilll,lj ~kJLie'~ ~ni::1.' (look 's16w]yo'llffi' ~m·.Jimn !wn:t HltQ Ut mill", )tutt!ing o cca!~~lHw]I)I" 'luwhl Il!g11tJy bl'~wnf)d (;)nboth s]d,~s"

Mt.'\IlI'IlWhi,~~. prnpalli,g:'i:lnd set w~~de tOC'ClO] to Lukl(lwao,n'!!

1 'Vi, c: u'p>S au~!;k Me~t BrQ'fh ('1'% Ii mle:is:

mel pe" 'page !~ "

R'ero;ove-Iurm to a lteat,ed p]:art.el·, caver al1:ti! ~et a5~e :in wann pl1t~e.

PI:YW" ;oJtand resesvefat Fr.om ~Uet. Rehllr:nto ~kill~l

;2 ~'G!ble$IP,aO 1'15 r.e!i.erv,ed hI,t

Stir ~IlJ~JQ fBJ:~ JI.mJl! brewn lightly. sti:nirng eQUst1:ud~y

:8, Mil ble.s[p'!.l!O'n'S nl:i: is I i~e),n,n,e. dif.Y brepd' '!Cf'llImb1>

lFtem:ove skillet foom hea.t a~nd gu.duaHya,~d "BI. mixhlre e.f the r.e.s€I:VW b-rodl .;lind

4, ,tlea!S;pCI'Di:1I5i vilneg'ali"

1: tea's,pOOII"II SUglClr

few gra~lI\I~ pep;PBIr

lI!l1"h:1.gmi.xtu.roto bolHng. sti:r.rliJ)g OOHs".~.ndy, .BJencl ~n

I t!:llbllespo,cm clilCilp,ped pars~ey

,PQ'1l1" saaee oye;'f' hairil:T sliees Sil'ldise::rve ]m~ .meii.i,atel"y.

(K6Ip'cl-!;:ztas; Retesj '1.1 .

~~Jl;er oot,tm, a8 !Ill 8~d Qr as ;tAe'first CQ·tl:rse r:if a f1ilJ;(~l1l" CabtJage Strl'1;de~ A'S aJlfLllQrJul ,t/'t.'(J;l!

Set'oll.llt a 3-qt. saucepan.

Retno.ve and mSieanJ wihed euter leaJi"I::'s,. Ii'"~nse. cut frrto 'q;tl;:l1jfl~e.rS (d:i£lcatdi'ng ooli'c) ~d finely g~OO

I h.ead: fabloU'~9 n,s .• ) ,!Ctlbbag'e (lcdillljUI~ 3 qts •• shred!ded)

.Ph.,'ce cabbage: ill to @ lar,g!;': how1:and m~N with :2 tdlbleSip'O'OIl1S sallr'

Let 1ii:tantI Y!i h:!',. m.~Xll:!g i:H:cOIIs:i:olJi<i;[]Y. Me.a:I1'1'fhne~ pJr~pa:r~

Str'",del d,g,u'gih ('pa<se .54)

While StTUdJel dmlSh is res'l:i.:ru:g· 30 llrl.ln.,lI'a;~Jt in dlle' ll';!1!u!cepall

14 'Cy P bl!!JMeIl'

S[I_lI]e~ C,,:M.l.iil!.~et a 8H;!!"U a~10)i.lJn:l; at a :l:rm.e, dfsca:rd]~the' Juice; ril1t!l;:ab~ge into. the S3,UC>ep,m. Cook 1illUooveJ1ed oVIf'l"mognlum heat, sd:l'rI~g .fmqll!O:'l'!I.nfy, 10 to 1S: rnin., or until just tend,ell". Re:lllO"ve~hkge fr-01T.!. heet and

'%. to 1 teaspo'!l!!1Il peppei!"

Set wbbage as:ide.

After Sl:fude~ d.olJghi~ st~et'l;lhed audi. s1.g,Ml), dried. spoon o.'vc:r Bl1I.d:m surfaee in sm a ll mounds

1A !!C:UiP fh~£1( 5,OUII' Cret3irQ

Cal"e:f]JlI y 5jl1irel3id mounds oF. eream.wlth s.p;H:l,Ila. S]?lr~l:!He over tbe ,~(mr efili::~ttl

Y. ICUtP (Qlbo:ut 1 s H .. e}IiII!1,e. d!I'Y

b:reatl ~r~m b""

5po.o n cahh.age Insmall r:l1ou:nills ,O~li!{r 'the hrea,(~ G.n:nnb:s. With spatulla g,p:re.a:d mounds CEIJ:cfully.,

Ron, bake and slice a~ lll. Strw:1el h;mgeM; d.Q nO'~$pitmkle withconfectionelt',:},r ~tlgar). Sene'l'\l'aI'ln.

Tlyth;e· el)~.:p!)pulQ:r S~r:udel 'MrrsJQI~·1U.ed irl!f~ n ~~d~id Sl:r~ it Hu.-ngtu'i~~",dyl~ w g. 87U'1.f:'k 01'" ArJ'U!.rimrH.tyie as ,he' 1ll:air" C{!lrr:S-GQ-/ (l!,~.

Pre!p:ll'e

:5itrudel d,g,ugh (:pClg~ 54)

W hile dou~b :is ::re~ tins 30 m[JJi~,thinly 6ifc~ a'JlJ.d. .fm.ely chop, enough ,cooked ham to yield :I C'I;JIPS 'Aner, clillQ:p'ped, !Cooilr<ed' h,gm Mi~ ham with

~. 'C'!ilIP thh;k $,Q'UII' IClJ'eaim W fa ~. 'teaspoon pepp>elt ~t bam mlx[lJl:l'e 3Js~d.e.

Mte[' Stmdi;l] dough i~!llrBltl1::h!f;d sud s~bdy drlsd, ~piriElilLe evenly I:;lfvertne. do.u..gb

i4i !!:'lIpl (C!bout 1: 5ilii'Cle) filAe,. dlJ')' b!,9Qd li;l!'umbs

Spoon ham mixture In smaU mounds ven!y over the dough. Spread mounds care-funy with

s(J'<litl!lila. -

RoI1, hake ,and s),:ioe as in S~litude[ (pa~ 54,; do

,-",'[ . itl f'.. • ) S

net !lflnn.K. e WII l co~neiC'tl.oDers sugar '. eil"y-e

I-Ia'H;l, Strudel W:iu:'iTI.

Frankfurt'ers, 'with

Greenl Pep'per and 'To'ma,taes (Lel:s-6)

... BQ:8-1':l ilgr,ipe

M'01 t in 8. lar-B" h lIr\!'y skillet, having a lig.htfitltilfllg Cover

V<i: e U'p b uttQlr

Ad,aI. LQ bu uer and ellit)km'l:~:i] onion. is U'3ini5-' p.n-e.n't. tot ~r 'rug OF, 3i1-io.lllilly

4 i'n@dlum-5i:ze gme.n peppers, 'cut in h!ln;thwiiteJ slil'lps, ('pl:II!ge 4·)

2 mgd'iium~:si'iZ'e onions .. thinl1y ilh;:ud (pa:gi!ll ,4)

MI".-i'LT.I\'lj,hU" •. rinse cut out and d~sca'1'd stem ends and Lkmish "S :borJrI,. and out iimto sliees 4 hugo. ,ipe h~!nlIat:oeli (,a·r l!,II!!ia; 1 % cups,," N·o. 2. C'an, dllained~ ·tamalae!!)'

Add h ma'h'lp,-s III th, sJrmet. Sprinkle oyer the ,r~g tal.[. a Ill! i III 1'0 0 r

I ¥2 t,ea sp'Ooan!O .'P'"

14 t,eaSpO'Dln Ipaprika

~. !\CliI;llSPQO .. f~sJhly ,g~:o'un:d pepper Cover .!:!ikiller u'm:u.cl ~:iJn_!TIer IS min.

Meanwl ilo, cut i.nl.o l.in. p~e,'es

8 fJ'CIl!!lkfu,rtQB

Add f-r.ank.1'u:rters to i:lkmeLa:nd mi.xg,endy '1'O'l'th the\l'e§e:mhies; ,eOYElr sk'Hle't 'nli-~l ,oook .. h'IJut 10 min. 01:" un I i I f I'a;TJddtmtJer~ MIl· lfIeated.

6 ,or 7 ,s(!.rtJ.fugs

- Egg, Gr'een 'Pepper and TarnaiD ,5c:-ll'amb~e

-(Len,6 Toi6ssal)

'Follow n 'R.Bclpc~ omit fJ'aIl1.Hurt:ers.Aft:e:r siml:'"I:l.e:r]og v~getihl~ 15 min., ada >6 egwJl t',i}ig,htly heu, Mln .. CUQ,k slol;lriy OlI"e:r low heat, :ge:ndy liItirl':ing o(l(]asiolllllly with a -fOlk or ~pa,tuJa. 'ti,ntU egg;s are i:lrtick and clr-eamy -thl'o~lmu1t. bt:llt Iil0i~t.

Sze1kefy GoUIG'sh

(S'zekely GUly,j:li)

Fan'!: fit for 0: lJen.q,um:-diunk;'l' (!j' pw-k in C,"611'IUY delrel,abte I.rout,.

Set out a 4~'qt. sauce 110t 0]' iii Duteh Oven El3:vi-llg a. tiglu-fining eove r,

Wipe 'Wj·idl a dA1lB.n~ damp clatb and cut iDl':O IH-in. cubes

1 ~ Ib'5_ lean II,eg 'of ,pork or pork s,hoIUJd,e,r

1'0 :cc~t meat evenly, shake cuhes i.R a IJ]a~tio hag c~mbdnins Iii. mixtere of

2 t,gb~e5,pl!:l'I:m>5 fl.OUII"

2 hlla!'!!i'Fi,oDn:s poprilkia

I y~ teg"poo .. ~ s(!lr' Sl'lltt aside.

Cook in til ~ sauce po ( o....-er m_ediul'U heat •. stirring eeeaslauelly, until onion. is rransparent

:2 falbl~,pooln!;, f,m'

:2 'h:";.,le,-s,poD"~ 'HIIiIQI.y chl;lpp~d onion ,luld[lof;'lJetlts !'),F plasLic hag 11:0 sauee pg'li ~Jll'n\'i'n meat on all! sidee, buning occasionally,. Add

2 01'3 lab.esp'Duns hot waPer

Cllv<er sauce po and simmer 1 hr.,.sd:umg eceasl )J'iaJly; a del, ~1]]aU amounts ,of 1II'a,ter as .needed,

Shortly before end of ' one-hour cooking pe-riod; drain ccnteuts 'Of

'1 No. 2Y2 Ciall'! s-auelMkl'lDut ((:I'b1liliut 3~

ICUpS"firmly pcu:lG!ed)

If desif~. rime saueel ... rant in. ,eoldwB.'h::r" &0 that the goulash w.iU hav a miide:rlla'vQt; ,drain again . .Mix saue:dcra;ut with the meat:; add

2: cup", hO't, wgife-:r

Brlng to bfl,i:]:in.g; cover ~fld~jmll'\e:r }i hr. l,ong'e'['" (!II' until m:e~1Ii1 ls ~e11:cllerwh,en p:ie:n::ed with :EIC :fl)rk, Re:moY,e sauce pot from heat.. G:raduaUy :MGnd_abQut 1M cup~ rooking Ii([o:id into

1% C'IiIIP5 thh::II!:: ~;aur 1C:llli1arn

B:I'e:od i.~oo hot mh:;_-[ure. Sl:b,(,,!':illg;' COI:l;;UU:1.'~']y! cook ov,et low he.a~. 3 to 511110 .• until heated thoroughly . Do nat [;aU. Serve In small bowls.

6 to (; !ie1'r,,'in.gs

2A:

SautSag,e with Cabbag'B

(K.(l.iib,a,!j,z I(,,~ "1:zttnI'Q I)

Sa'm;rtrl"u'l ,!.1m" iJ',!. A /"!"'r"k'l',! 1'4 l-lro~, 1ffJ;~me ,ftt!:d s{fllll~(rl" '~!'.'I~ m"I!Ii"I~~' nlMd~ ,iii: ~~rnilal'" ,£0 dl~~ rIIMf,i. i',~ ~fil~d'rl '1.1 ,fjr'l'r Ifa'~it!i1 ~U.l'llr.r. Thic$

1m "~IC~'. nOlI'fuli jhuitmvl ,~il't~ 1/Ilrllp. k exrel'~rm f~u aHlI WI;",IJlr, ~nf ir ,[~ lI'l(fl ~ily ~l", ~,M~'. 'fhur UW., .~(;It~~~(tt. dWJf>gh. sOlnmvka~ ,I~ 'bll jlU IHml du' ''1}io{.d' l-lltnl!!I,.',.~rm prntJ-Uf.it~ .111.' "1 N~"~',,,r,uw!4 'tillilll'l/ian~ rike' fl6.w.'r oJ

11~ ''IJ~'i'~l,tl~MlugO r'u tmjUl~~) sfib:oo.

~,~ ~ !III II gl "1"'(1[0, !lfltU~- pot.bS"I'lng SJ_ ti~~¥t .. fi.ttill.g

l'OIjl.1.

II t'I'llil'I IV' ,f]U.r.] d i~c~ wU.ted OlltJer ~e:ar-V'es. rin.J9tl. _ ~II~TI tQ q~nr'~m'8 (,~j]_~ca:rdiiiElg OO'~ and CO<ll'ffely IiIbfC,ru!

1 b .. dI (-",bol!l' '2 1b:~.)1 ~(I!bbgge ~gbQJ!lFI :2 qrJs",. s,hredde.:U

P]'fl'ce-_mlil~hll!~ into -~~.uQ)e-pot Oludadd

1 qt,. ~boiU l'I,g wa',er

ltea!l,poDn :!iCllt

~ol CadL!bags! uru::ollemd, OWl' moo~1JJm hea-r: .:1.0 min. Stir~n cou~nts of

I N1o.:2 c,an (abou\t 2~ cup,s) tomaloe'S 'P];;It'i!': oin,~op of itabbage

lAD (;atll£!:ut:2 Ib,!I;., t:hulriingei'slII.usag,e

Unlks,

:Ctl~1' 58!UQe pO't and c.Qok ]5 r{Q201 min. ~ ,or u~l~h~:Usa_ge llriibeatoo. &:mo!,t,e; M CL:!~p c90ki~g Hquiiii from-sauce- pot :RInd pl:'l as~d.'i2l_ l© coo.l to lukewarm,

MeB'~whJl.e'~ maM!l' Ii rhicke{l1i~g- mb:,l:;u_~ h:y meJting in a small skmetjJv~r low heat

Ya eupra~

Add to d~1f:' flil!t and oli,lok1!J!n~n b'anspan;:n:t, stirring OcccaswnalLy

iIi- tailil'espoQ'" 'chopped l!Il!:n,~on I1.Je:llli fIn:.

y~ c:u:P Batll'

5tiITiTl~: constantly, cook un'!i~mh:ture- bubbles and is lightly b:rQw.ued..Re.mo'Ve¥ir~[ltt .h~t~ Add !;tadually. stir.clnS (:-liJo:n!!._itFmny. a. :rni::du:r:,e: 'of U]e ;!.i eulP :reserved CQ~k:i:n..g Hqu:itd! ,EUld

Mil, 'C;'UPWQltell'

lR~m_o-V\ffl tb!lll_ ~BUOOge: fmm_ the &1:111 ea pol :~(I seFVi-ng p[:uller. Immediately-blend enntents of skaret bite; ]iq'I!JJid ill ;g.allee ~o't. Br:iIJIg mbit!l:re r~p]d]yw honing:, :;;;'t:inil<.-g; f';li;)!:'.l~'Jt!!:nil.y"; Dook 1 t9' ,~ mlfJ: .. ]OIlIlig'~r.

S'e(l"Ve 6aU5~ Wit~6<o~:e of c.Olhbagem:i:%tuTIl. 5 {j:' 6 K"i~.s

Sweetbreads 'with MuslhroQ,ms

(.Ioriu-m iriQY Gom baycd')

S@t 00 t aJ 2.qt. &a1:u:epai!l hotviIlig a dg;ht.fiui~.,g COoyeI' H~d -0'1 heOi.vy~ ]Q.in. :skHlet.

.Al'l SO,!)lil as pllSSi.b]e when.piluchag6cl. rinse wifh coldw:.uer <lind plaee fnto-£B:llCepilliIJI

::z pairs, IICllmb, (lr 'V9Q1:1 'sW'ee!,t\bl'le(!!ds lmmed:i.a:u:JY!lloV'e-:r' with

CiDr,d wghtr

Add. fa.r €iIlLCh. q~al't of water

1 '~~btl;l:sp,Q'Qn vinegaf' 'or fe>ml·on iui!,ciIl; 1 'teaspoon 1S/llIllt

C-oy;ecr:;,u;Ule~liI lilIiI1d, simFl';i!~r 20 :mhli. Dtaii'l! '~e[:b]".t2:ad:1;; imli!t:H,rcU:;tOO~y {lOver- wirth C[I]d w,,.te •. Drain .:51;"'fe!:;'itbim:'ea:w.agam. (Goo] _~:Q_d re;frig~Tate LIli:iIllW' :if :£t'Wserr.hJ:li;!'tIdB aee 11I0~ 1.10 be used immedi:a.tel._Y.)1 :R.emiC;l-v~mBm[bI"ll:mlle.; SeiP" ,ara~'IJ :5we-;etb:l,"SaM t_ntor $U'I~Uf.:;iI:' fiiece$~ set-aside.

Cook .u~oordh)@ tn dieeetlens On pe:ek~

'~ 1'0- or 12:-oz:. IPit:g .•.• !I;!IOI:un p&gIS,

lItlc:a:nw Mh::, :p1!l':,pal'tl an,aJ~l 3:!1li-(le

2: oe:vp,s: Q llIi,ek Melllt 181'01:1:1 '(daub!le lI'eeipe,j< lpale .51

Cll[anand '.sHoo (~c 4)

14; 111b., l'!!I1uI5;h~a,gtn,'

Heat i'[J_ the' :s;~jnfili'l:

% iI::UP, b,,,,",~1I' all' III'II'Dlrgall'ln.;.'

M~ mu;shl'\OO'msto' ~:nltt~ii:-rarrd c~ok _ sEowJy, :'1Itlrr.i~fl: ~enlt1y' u:n.itU -U!1!hdy br.owneclL and te[Wder, PiI:.sh m~ghroom~ '1:0 pne :siOie. Me:I.l i~~ :;;;k(l]G1I:

,3 'lablB'S,p!VIG'n,S! buMsr or m argilUinte 'fhoro'llgJ~ly h]end in.tlo hl1.l':teil' i! _Hlll'!<tUfe of 3I!1)1bl&sPQQ'ns fIIouli"

~ tea:5:poollll $a~t

!.4 ttUI:!!l'PQQ!'!, paJ!'(;)llIf'

Hoot 'lJull:H mil(t.u:re! bubb]~g and is lightly b['\(;ii'!'<;'Iled, stirri:ug c-OftSliflntiy. Remove J:rom hj2!1.'t andl ,grnd.tl!aJl1:y add. re~elrved. hr~:r~h. sUnh!tg' CQifI"tin'l{y., Blend inm1ll!shrQo-nu.. Return. to hea:!! w~d _Dr.l:f1g :rar-pi[]]y ~Q hO,ili:fi_g:~ s'tm:rri:r~~ eonst~ndy. tC@okm to ,2 m~n.. I,onger.. V ~l;:p:rolJis]y stir. ahout M. ~l:I;p, hot m[xtU:li~ I t&bl<!:!spoon ~t atime, i'n~o

4 'e,gg yOllk5i~slightliy beaten Imm.,edi:.ri;e[ty arlit:! tl]()~01JDig:b)y hl'i!:JlJcli into mix~ t'!!llre ~n s,l;:mG'~. s,tiuifllJg "OoJ-.lStandy. Cook :2 to 3- min, OV~T ~pw hel!ilJt~ 6tini~g 't:G!r.!,Sl'aHtly. Mix ~JlI the clraLll!c:di pew; and swoot'b:reads. lie.lit :~hO(f(.lcl1ghJy. btU do, not bo:it SeJV(il .~mmedh!l'E.Bly.,

4 tJr 5 S'e\f'll~~

FIi:~dl"'PQtt:lta Casseroile' (Melli B:llu'gony6vul)

..... Haese Redpe

BMl:te:r an Ih::7:xlM.in. bMiru;g dish. Set out a

large" pe~vy f,;lciU~,!;:. ~

Wa;sh. paE'e and: ellt []] ~Oh3[V~$

,,- me>di'l:I ml""s:iz:e (rC!lbIQuf':2 U's.) :PQki!lOe.5, Co@k potatoes- (page 6) 20 1:030 mm. ,: or :until tender -Wnf!H p;ie.fOOd. w.ith -a fork .

. Silt,erl! ybefo,n;: p-ota:toe$ll-tee "f,e!f.!ciler! wi'pe wtth

a. elsan, ~l3Jmp' cleth -

~ 2: ~bl!l. fI:s,h Glletll"SIJ!C!Il, II:I'S' pilkic 'air fraut' ,(rt 6$'11 1$ rr.o;l)en~ m~w <l!.CC[l]:'d:ing lu d'i:re,c'tLons ou p;Etck!t_gj"l.) Cut into 5el;"v:i:ng·s:iZ(l piitlc~!'i. Sprinkle. fish with a mixtuee of

, teas,p!ollul$alf !t.IleaSpCNltn p.ePP'Elfl' Set ,aside.

He~lt~nith.e ·skillet over low heal:

~ cup biufter OIl' M:alll'garin.e

P]IiI~ .fiS~1 b.l!ll(!) shlltel 8,!I1d lighillybir.f,lw.Q on &[ltll:ilde8.~ :cilrefu1 lytlll"n OIlil]Y ence, Cook {l: to HI m'in,.~ {)1:'1;I;fi:til~,b !IlI~kes ,(earn be se'p__a(atec] ""lith a .fO'l'kl<.lft6 tk~n". laY!!1l:r:-·]:UtB pi.e~iS},

OIl"9.i'o poiat~€s:, To, dry pOl';lloes. shak;ep!!-~ QverWo,w heall:. Mash oJ"dctl potables:. W]:;dp ~D,II:O ,the pO'llato!'!l:!

14 ,-=JU,p buH,e!l' IQ\!, n1iGlrg:ari,ne .Add~adu.aJIy. whipping in ,<I, mixture of 'Va e-tllF' ih of mii I'k .

1 t,egl5pggn 'sIQlllt

1 teG,p.D~n ,pglp:rilf!!~

'~ tea5l,'NlI!lOn pe;ppeil'

Whwp ppUi:toi mix,l1ll.rg lLJ:1Iul light and fluffy. &'pf~,d :lin bottom 'of bakiJ1S dis h.

Set out'

I ~- I!:!U;PS thiick '5'0 UI' cre,C:UlD

ry.., "~IP ~Q1b'OIUt -. -5Ih::.e) fine, d." Dread cliilmb:!!i

Srpr.ead <on,e~tfuird of ·thesuUrlCteam ovcr potato-eSl. Add,e_ 1ay~:r 'it),f

3 hill bEespa,GoDlsf.inaly c:!1.opped l.;tnigl", SIPr.i[t:lkl~ nniQf.I:!l' wiili3 'l'ab[!';l;..!<POQHS of the bie.i1de:i:U1llm . .A:m:-range fish in l:aycrs, iO'n~l:Ip 'o.( C'l'tJ~. Spr.inldewjtl1g;em;a~nirD£;crlJ!nrj!b'!la:!!ld

2h;!lblu.sp'OClI'IIS! !l1'a!(e.d Parme~iU!1I clite>ese

S'P]['~~d r(l'm~~~in.;g $.6lU' CtteiJ,!Tl e,'Ij'~r cb.eese. Splt.in:1He wItI"

P,alP:ri ":er-

:2.:5

Bake at 350"F 20 to 30 min.i, ol"u.nliJ °tha;r.. :(liu.ghly hea!:ood. Se:F'\o"e i:rmTl.i~I!!:Jif~~:~eJy.

-Saul5oge-1P,Qlalol 'Casse,role

I(Kol'b6s;::: 8u ... S ony':¥,~I:)

FO:llo,w l::. Recipe. s.iI,l!b.uitu~e 10 (about ~' lbs.) ~hu:rin~1:' iSii3!UI'Sage- Hnk~ for 11511. 'To ('l,l"ejp.ar-e 5a:I[1Sa:,g~ Iinks, Icook OJo(I'imr{~ld. in wat;er to 00'll~T. over me~ili,liJtI he'll!:" Ol:bol!lJ~ 11 mi fl.

(K-irim'iOIt Hal)

Set out n lO.ln. slkiUet. wr~c with. III clean, damp do th :2 lib 51 .• fiishf,IUetJS .• SUldl 015 lpic: Jcel'\eH..

sole or hadd,od

{If !ffi,sh I.S frozen, ·:tbawaceotwogtta dil''(l.t,t:ion~ {Im1pa,()kage,) Cut into ser""..ing-90t1le: pie.-Cle:S!'l!ndi ~13'1: .aside,

Mix in a. shellaw Emu or on wax,e;diPBp~r audsetasidle

:2 cup,~ (albout 6, sliCies) fin e. dr-., bread ctumb!!

lhN1!:Ij,pg'OIl! :iallt.

'gAl, '~~iI!5'PO CUI f"ePlper

B:ea1;'~~liglnit1yin ~. ~ha[]o~' howl :2 eggs,

I. fabll"BspalC!nmiillk

H'aI.t ill tIlle 8k:iI1~t over ]QiW heal!

l4 'CI~'IP l:iuHel' Oli" mlQl!'.gJarine

nip £iUCitE int)() !3~'g- mhturn,,;dWfi eoat w~tb, erumh mixtare, Ugh:dy brown bpib sIdeJof fillets in t~e UJrutoo:r, tUl"t!!,it.bg I(Jol'll:y (!filM" Cook only urnil .fis,h l8Ike!!l (ean, be sepail".Ellted wit~ iii, fQrk into thin:. ].ayer-~:ike pieces~': Tran!>£err is,h '1:0. wa,lI';m !l!e-nlllgp1attew, '$<:ID:af' •. i'II!§ 1(10509' and. :rem.,ov.i:l:1I:g the hits of n:sh wh~clil: alli'\i'ie stuc-k te ~he' skillet. Coy,e:r: .is~illo kClep~lIt"m~

Heat in Iti~e s-killet until li,ghdy b'to,wned

% C1U"p ~1IiI",e;r 'Dr mallgOirine S'tlir: hl

~, >tup11e.!iIl!!on .i'l!lii.;~

2: tab~e'!iipDlClln!iil\lnej1y lillthopped: :P!, .... ste.y lleBIt I.horouglily and pb~_r Olver is,~. Sene ~Mm.ed.~aiblI:]Y··

26,

IFish Paprikal (H'IIII,I Po pdk ,)

,," ~~. g~11! U,I' ~~ m~U'rJlllf'" f'01',";I' ri'i:"h, "S~Jt.j:p (;Ii'" ~I"id"f'll ~"IIIU~ 'I'r'll O .. ~ j·V.n,/I' Ual1J..~<IIM). It. i-3 ,1 ,'~jlll r ~ I, I IH""ptr'U tJ~','r t!JH .. 'n .fires alo~ H, II ul . • I I " w'~'. t·. J'wdully ai.(J'IT.,g the

" I

, I III Ilml, lIi'~rJ 1.'rWl tI'l?art of pnptz.ri.'lIg

fl. 1"1 I III m ~har i~ ltil'tsli' be prepared im,. " II ~ I~j! tj ,t I 'dh'" "flO p . .I, are cti'~'lll and' i1' Imf..'!' ,l Wi d; ,y maJ'l-_f rftDenm.t kiflils ~J fl:,m" fH.1th .,.'Uili mul 1-".'11#. CO:Ji'p, ~'il!1 arid $l:e.rk~' am Hiu"". ,,,inf:imJ'fJ.il.. 'ril,e' /isl" arl:? ~led, .cleaned umf mit: m.!'{;/ ~-uad r;tri.plJ. $ume oj t.1~e .S1lliaJJ fi~'j. a.re ti!ooe.il uno ,1'1 doop kCI.lf.e ".r- boj!!ra.cs , Ji f. t-!, .!au"wed fJ]' cJt~rWlte layen "OJ ,rm~ .ij]i£e. .... ~p and baSs. The dloi,Ce$lfi~"l; usually Jhll sllIrltN:~ ruepluc:ed 011 [(jp. Salf~ po.p'rilr6 and 'water we {uldea. While' the S;zP.gedi H'amsz/i (~ oC.€Joldflg'. thle fi'shumfU!! slmke, ',(I!e lt~u/e, from ri"I'Ui! t'Q time' inSlea-d f!f stiumg. 'l'h,'8 P'At~ .tMfi~'h, Jram 'Irea/~ir.IB ii!pi!ilrl.,

Only th,e besl: flSl~ It:rml. the ,wp ll'lJ'iirrs af'8 ,e~~n. Tb $J.r\Ilfill fi:~b. (JR. thP. b~t'!'.I'Iii~ oJ ll:t.e, prm !W'roo merely to enrich tfJe.fl_'O.r-.

By u.sift;~ tit· ,/;oost, Ih~ di.flere«t. kinds o/j.rru;l, WI.ner {Mil. we ,oonpr.epW"e illI !lOU, _~~mil4r 10' that af d~ HlUll!Prian fi~!iIw-rn.tOO-. ~e oorifc ,it. indoors, .tlw-ugh _.l5lllute fi:sherl'lt.en lltcigllf. pr(!'/er UJ USe Qn opeD fire Jor lileir.!rosh u'a;dch .. ,.

Sd om i! 4-qt. kettle havlDg' "i!Ii tight.6tting cover,

Bting to' b'!lJ!iUHS:~ I:~!..I.OO heat to simmer: 'amd ilellSon &h w.Hh

1 ta'bllJSpa elolll pl!!lpri'lt;Q '2 '~liiDlOjpo!l!l!";!o !5cdit

CQiv,erkenl~ ,and. $inUnel $0 tn 4.0 rob'll., ee until 6liih .Hakes, (calm he separ--atedw~th a. :fork into thL1l; ]a~r.lliik-e pieees), Shake pilH gently from time ~o time du:ri:n~ .co-i1kiiIlg:; dOl BoOt sdr. Re:m.ove fish .fmm .kettle with slotted spocn to ~al"ge sfl!rvi:ng, howl 0['" SOt1lp tureen, Str.flJiu 'the broth over fish. Serve ho t in howls.

Aboui!8senffnCs

Pouched Fish

wilh Harseooifadiish Sauc,e

(Ha'l T,ofrnG M6I1Q'Ss.al)

.FlJ1" special .mn.g and zip-·,lypically Hu.-n:~ grzri4n-. ta~~wheR aooiluble, c,-rale !mll lwn~f.~ mdis.il to(lf im'e ~~.

Set out -aU).i:n. !;:kiU.e,t ha;.ving a ~iShl.\I1tti:IliEi li!:over.

For P"ooc&ed .F~s_'!-Wi.pe wilh a elean, da.mp dotb

1 Ma: 11K;. n5h 'IIne1s,,, $;'I!J,eh a~ ,perch o",ba~IS Ul fish ~~ :fro:z.en. thaw accardililg [0 mections on pB!ck.alJe.} Tie ft:s.h lo(}se~y in Ichee.sec.}.Qllh to preveat brie-aking; place into Skillet. A~d ill order

laiilingW!!IIte.!i' (enough tm iu:st ,.;:over ftsh)

~,ii:II,IIP dry whiiflill wina

, :5maU on'ion. ~hap,PQdl (pa·ge 4.' 2. tablOlpOOb$ Iii.h.opped pall'lluy

11 t·ea·sp Q,08 san

~~a~'PGan ,Pap,--II'

Co-vel! sk:i])a't .aQ,d si:mmrner abou t 10 mi.!tl.t QIL until fit"3h Hakes ~ca;n he sl!lf)l!I1'9:ted with II. fork in ro il:1:l.in~ la·reF.like pieties). Mean 'iII~llne~ p:r.e~ pare 5".0.'::6.

.Ffil!" Hor$1r:..rodi.'$l .. Sauce-mend well 1 C!I!'P ,thic;k 5'o,u'r creatml

2: fe -;3 tab'llIIspDo:nl5 ptrepa.red har,i!<8- mdi:5ih

2 tQbh;~'illPDDIIIUi graited [Iem on peel

C[~gge 4)

Ponr sauee Int~ 5e-n~lng dish; set as.ide.

'11H:!,U~1U11t1I1t1IiL Drain .fish; li",emove· cbeesecDot.h. Plaee6sh onto war.:m platter. SeTV'e with sau ceo

. 4 seroi'WlJ

[Jeil!1l. and w:aslt h.l. co·Lal li81t?d water

3 ,to 4, 1:11:5. tClU.~CI!r,IIqd f,FQ:s.h wQ:fterfl:slh (such .'5 trout" pike and: t.ta~!IJ

(1f fish ~s .fl"oz'ecll. 't~,ay,.· according to dil!'oo·tinns on package,.) Cut iuto 2'.h1. piec.es ..

Gil. t i am s[ioes U JiD~ tMck

.2 Oil" .a 1,arge (1 ito Hi Ibs., Ian iians (page 4)

C{)'VeT' hotiiom 0.1 .ke tLle with one la;-yer of .onion sli:aes; add. a ]l.Iyer of fish" AJtel!'.nat.G DO .. ].!tyer.s~ lI..-e.a1im.~.n~ ,o."l1libu sllees ,and6:;.h. Addl 1:0 ·tbGl' ~0:P"7 J\;.oIfltd.e

:2 ,q1'Si. water (lor enough to iC-OVQ.r C·CIilIIe.IllItS.)

..

Strawhe,--r'Y PaneD kes "'a la es mfD Fo,'diepe.rrel)

{See ~1H.e,r color phow)

Thes,e l,'w~lJe. flnDy paru:ak..ff.<i fire !>orval. (I.'< a I'~HJ,i.ll dis hi. l'1-~ir .delic:a~e flurJfu' i.~ eniUm:Cl.J b:'Y lllcn.o;m,rol s.wOO1Ju~s,. oj ti~e rip' s,r.m~I·"H>.~·ri,RS.. .Ul!~.~ pan.ca.1..'ttS l(JI1~f)ed a.wl: }m(~l UJitfl J~'~l~~)'-" fr-esh lrerrles !Un.- ceri,qj'n tu tJll':/Ji:W ,til htl' WiU!ll serood ~ d sSie'f'l toa.!

S~t out a Sl''iddJIe o. a heavy iO.·OIllL, ~kmet. WasJl and remove b]emisbea fr:mll1

1 qt .. f'ull-.,. ripe sfr,aW'belTi,es

Set IB berries.neide to ga:r:ilrish serving plate,;; hnl] a'i;JJd ,!lUBe: :remaining· berries, place Ilmm

into r,eJrigel'ldor. .

Sift tagetht:;r i uta s. ho·w] and Sill t as:ide

l' 1'4 It: ups, ii i.ftied fJolU r % 'teaspo'on s;ult

Beat with oot!lry b~arer t,(1 Mc,r.u) :2 ,eggs, .. wen bealen

Mol ~:~,p mH k.

'!-4 fet:l'spoo n va nliina wctrad'

Set g-riddle n)ver l~]w heat,

Make a wen ln center of dry jng·redien~$ .. Add egg mixture, :atir..:r.l11;j: halter nnly until bl.emled; set batter aside;

'l3,eal ~]litU frothy

:2 e:g:y whiiles

Nit! gr~,r~ilnd]y. hmill,ng'well after each

4 ,teaspoollllS su,gar

Beat ~tltil"ollln!rl,eJf-l pr.:E!l-ks: are for.rnBirt Carefu.H.y fold! '(pa~ 5) ,c~g- while- into bauer,

']",e_s[ sriddllil; it is; hut f: nough to.r ~flLi[lg1f{lllel1L tir Ips ,nf w.Hr sprir. IJ:Jml mill , til dace d anee ill. srtlYi,]lhe:a[Js. Lightly wease- g:ridJlt,=if manu:fa!l;tm:-cr so riirects, For 'el<!:.ch panceke p~)ur about 1 ' u:p of thebatter onbl gr~dclle. Irnmediately tiltgrMdle h a , k and forth to spread hatter e'ven'ly. U neoessary. use lip-aluln to spread bntter, Couk IIn!i~ p.RllCl.k lis puffy, rllll of bubbles ~U,JJ ~'OI~!!!':n brAwn dn umlerside. Turn onl.y· Im~p. .Lnd hrewn uti] r iilide. 'Tranafer pa.nealufs to a W3:.nn phi tter and keep :them wuni by plal':::lng hetween folds of absm"EH~n~ paper in a. 350"1- oven.

Wh,en sll the pa~I.c:;i k~:9 .ar'fr cooked, remove :5lr.awbctdeFi from refrigerator. Mix one-half of the s]ic::edb~rrie~, wi.th

:::z .gbll,e.spo'cms 5l1.1g'aJlI"

~poon a:hout M c1:Ipof 'the sweetened strawberries orrto e<l:¢.h panealee arcd rol], Plecepeneakes onto individual plates, Spri.lul,e each widl

{

~

Confectioners· !lug:gr Arrang'l'!I'CI1uLiruing sliced 5trawbm-I':ies fiver- the top of pll.l1Cak.c:s. C1trn ishplat'e;s with leaf ll~~'tuee ~nd the whole slrawbr-r:iE:s. Serve Irnm.,ediatiCly ..

27'

Ch_~~ken Pa.pr~ilc.a with ,Sp.a~zfe (t:!5 irkeP:a'pri,kas IGia lu's 1C:6va I)

(5& ~~(1!r calor plwto)

"F;;r Chk'ken Pap .. iJ;.~-· Set· out a deep> hlB'avy l[h·i.n. 'ski.n!!lr. (or.a Ulu:chovelIfi} h~vfng 9: 'l1fgh.'t. flttilng cover,

CI.ea-n. :r.1.II:llSG and. pa~ dry wHIh ahsorben E [f;fl:pe:r 1 fryiilll.,9 !l:liIi,dlellll" 2, 'lID :3 Ib,s., lI'eatdy-

too-cook we~g.ht

Di~j(:i,i'nt '~.Ilcll ~1]~itllO se:Fi.ling-si.'Ul pieces. (It Gh.i:eken is fl'\(II!le:n, thaw aoecrdingto dil'e(:tions (I]]pl'!!ebge.) CU~ a ~\1'.EiLy and d:~ise!l!Fd to'ligl1 iin iug {rnITI gi~tzatrd, Slit heart • remove blood vessels, lI:.efl!:'lgel'aw crdckcrn 'al1ld liver. Place ,deB:net!, giZ7..al'd, l'lea!d !iluil n~1k i~i.l'to iEli!511~1 cepalil mld add

'1 'ql~. hiot W!!!r~~:r

1 smalll Dllfliol!ll ('pale 4) :I ,u11r!;f@y !!l,pr~g",

:2 tea SFN:lQ'I'IIS S;gU

2 0<1' 3 IPt!lPIP!Q<rcOlI"n '" 1 tb",y I~f

:Bring w~le.rIQ boiling'. Skim oW and discard fo:am. CC)'1,I'1.er saucepan 'ligllUy8lud simmer lh:l'. ~ {)If' until gib]et~ ~.tld n,~l m~:t. are '~endeil" '!{'l~um pierced ''1,'n.h fork.

Sh't:1fiL1y .WJ'o.reeml of cooking pe:rio(i" dice..;Rnd. place into the :s];::UJei

. 8 :sllil:'es; Ib!ll(QIll

GO,OR slowly"sthJJ:i[1.g.·.Ol!;nd itu!i'llblJg' frequen~]y, UT.ll':il baeoais sH~:hdy crisp and hmWifiOO. Add

.~ CIUp finely chapiped onh:1H111 (pag@ 4) Ehi.1!'I."In,t; occas'ionally" conk 1Il'l.l'[il ~ni'Dn is . k3!:w;:paF~I'!~.

Me,s:nwnile.. 'CO!Elt 'c:h!>ck~l1J evenly by shaki.n.g ,2 OF 3 pi.eCflS at 11, time in :!I. phlS;lI.lll b~getilll.ltlaJh1ii:[I~ II mlxture oJ

% ,CUI" fI D,!JII'

'J, It!i: '1lI~:a1iilpO'Dn s saU

1}'3 tealspg'Q,n S !,u!!.prilkrg

'With 5~Q'Ued spc;lj:m~'Jlemove ~amn ,and! union from ski:n~f~ •. If;':av,ing bacon I'a~ in skillet, Sel: ·asfd'f;l.

Slightly ](J>cr.-.ea&e :l1ea.t under dl!3 ski]]d. Sla:rl; .. Lng with meaty pie!l:e~, of chlclel!!. btownskin -sidJe5 111'$11:. Fill: in. less me;alYiP1i!Bces as ,others. bliOlVl:lI. 'fo brawn 0'11, f!ln siir1ie.'1,) tUr"n .chilll:kelll pieces ,~!S tle'oosoo;l'¥ with t\\lO spoons 01:"' wngs. Wheirrch~~ikeXl i~ lightly and 'cvenlybroWl:l,~r]. reilucl;f h£:!I't.

Addl eecked gi:?.Z<I rd, Jllearl ·.tf],d~i:~kt(l tile ~ki.Uet widl 1· l!~ 2 tl[b].eSp001~£ of the giMel: broth. (Stl."a:in rem<l:lnder of' b],,(ll.h~re~eTve 1 elll!p all,d! eOiC)l~o]:Il'kewal".m.} CQil;'~I' 'skillet tightly, .Add ]iver·t(1 ski,Uelt 10 to' IS m[J:!, bdore -end of: eenking time, Cook chicken ~(rwly 2.5 to 40 min., or until d~iC':k~ieee~ are t~l:u]Gr when pi'~rol!ld with a.foJ;'k;.

Me.<lIJjwhH~. melt ill ~. SfTliiU $;ll,loe]?:m. over 10lw

heat .

:2 h::llli:llesIPu:tons if,af

Blend into the fal

:2: :rables:poQns: fl!CIu:r

Heat l[u'I!tH JITCiK:tutebnhMe~~ :$itilrring consla:n~ry .. Rem,aYe frnm Ilea/It and add sr<l.d~ally!, "litlr.ring ooftstilrndy

1 C!!.!IfJ! reserY'ed 9 i blef b!,l3~h

(U gib]et~ aV.,e not .he:il1.g !I,~$~d]~ ~iyt.$titg1ie 1 'G;UP 'Qu~l,lk Chi.eken Broth - . p:;tge 5" for. ·g[bJ~t 11!''I)t11.), Return sauGeijlEll) to heatand b:r~ng mb..'tllLTe rapidly 1;'0 boiling ... &1I."riug cornrtantly; '~nolk: 1 jj;o 2 wi!:!.. IO(llge:r. GcI;;!)du.aJlYO\1!dd to sauce,

s!inil:1;g oo:tlstantly .

%i ,cup milik

1 ,to 1'~ h::l1bmeiiipaa:nli PblP~i I(CII

\'Vhe:.I1 thoroughly heaeed, re~jJc,ye SOl.ueep'Ul. from ~e:at. Stirn.!;!" Vigol'OiLI.$]Y wi!:h a Fr~!lah whilP" whfskh~ter, !I):I:' fork" add torllfl S9uce . :in very s~al[ ,unOUll~:50

1 % ctlips t:lli clk I> D'I!liIIi' ""rea nil

Mi;r.; in the naeO'<!I and onion. P'PUI' l~lu!J~.'J;I.c~ into the sitl.Het over each p'iCC{'l of ci.Liik·en. Cook tn.fJ rn]x,ture ovm" low heat, sdrrill.J\!: S.9!llCG wdhl:miilg .. cbjckeIli tl"e(lue:ni:ly" ;3 b) 5 :f:nin" Hnti] thQroughly he:!lled.; do not hon. Covel' sk:iUS1!: 1.igh ~]y~, l:)ili:nl off heat under ch~ckDn ::I!nd! .~e;t slEfiul] abou:t 1 hr. AJJouil: t\"",ioo dUl"il1!~ ilia9ur ,B,poon5auce ever chicl"'en. Rehen just he:fQrtl si£:'fving.

FO'r Sp~te OJrop N~dles}-Aft~r seHhJ:g c~blcke'll! a::Ddt sauee asidie, ~rl.I].,g' 'to hoiuing iJ~ a. 3- or 4\.qt. :S:Br111ceIP3JJ

:2 'qJl:$. W\£irter

:'2: teGI5 PClU;H:'115 '5(!1:lt

MeOlnwhile;: .I:IiJtl(ligtr~he~ <Inr.lsetas.[t'le 2:0/'3 iC!IiI,pS S~lflh!d' fillour

1 ·teasp,g,gn SQiIt

CQmbi.ne in a bOlwland mix; logetihalI" 1 Qgs. s~ightly begitiE!'n,

'11 C'I!!iP W'qtlQ'!'

(;J<tdlil.~JLy addl3louF m,i~tl1E~ t~ egg ):[Ii ~tlUlre, s'tii']C~ng, u:lJitH sm-?,ot.h. (B3:tt.eT shmdd he very tll.k::l a.cn;d] break f!to. '<I, :spoon instead. of po ur.ing in. a con.twuom stream .. ) SrPOl)JJ bll!llt:lrmt,o the boil ili1gw~~e't by J4 !~ea$piionfl:lJ.]S'l,' dippin'g :"'PQ'~'!l. In:t.Q 'W8i'te~ each linn:. Cook QJ:dy one layer of' naodlee Ol.'t' omil Hm,e; dlo.. m:n. erewd, AOe~' nood[,,* 'ir~S'eto 'the. surra.ce, lhoilgceuli:lY 5 to 3~~n"j or 1;l!ult[] 5'ofl wlli'l:eB p£ea;sed ~g<liinsi[ iSiJ~ of pan whh. !5poO!n. .Ih::rnO)ll~' frem wll.le" witheletted . .s;pQ;on, dtai:n:ing O'~!;'i:t'wate,l" fQr. a seooad,and pl~e In to :a. warrt.l bowl,. T ass naod]eg liglrrl:[y with

1A C!,lp 1;1'I.I'Her olf _orga tiine" lm,elted

PJ~C6 chi,ck,wrJ, om to' iii, p].a;:tu;r, leav~:I!!g :[\o~1tQ 1i,:I) QUI!l= .e!r!id of plliat.oor far :f!looilles·;, Cover ci'lJeken wHh s13::Il1ce,i. spilirdde with papeika, ,A:T~1;e:

[Iqod1e$QrJ p[atoor. Garn~sh w:if:hp.8!ys.il: .

4, to 6"ii!fIfV.'ncs

~ [-----I"

Fried Chic'llI:en

(K.ilrQl'ltQft Cs'irke')

Springt,lll'lldf! .is fried c.Jifclren rill1ff in. H~'Tl,gw:'Y, DQiJ;"t ura.i-~.f~~· a Sun:day in Sprin.g;ueat J'-oi~r Jwtl"ily o/~,fln w tlt'is ddi§i.olf.S J.r;ede&iri:,lool~.,

Set oun ~Dutclh 1J)1I'en or a he a ;vy l;:l.:in. sktUet

having a. tighrr-fitti:ng c()."v~r. -

IClean., rinse an.a ra~ dq wi.~h ab.sol!'hentpape:rr 11 'fry'ill!ilg ,eihieke!"!.2 to,3· 1111:115 •• ready, •

"(!!-c'l;Iokw,~'ig'ht

(If chicken is fiO~e!l. tMWol'ccor(iing1:0 direcllo~5 on. IUfI!c:l!:ag~.) Uis;noiot and CiLlit into ~c'n .. ing.sliile pieces. CU:f' away and dis~:rd tough lUUftlgf.Jiom gi....-zard. 'SLit heart; rtHllLQ'Ile I\lIOIOd ¥eM~]~, Re(ri{".'et'.<ii!te d~e li"i'e~. (Fo;r ,cook. ~ng ofgihle:t:5 and. neck, gee CMckel;l! Pap:dk.t with, SpiU:-i"Ae.l,J!f!Jge 2ft) To. ·coat ~hick~n even]y. sl1ake2 o~' 3p~ec:e$~t a time in a plasdc .ba.g cOI1w:i ning a m:i xt t:l1:e of

~ !!:Ulp t10UIi'

111; tOClSP'QQI'!!5, !!!lCliiU'

MI: hfCl!IijP!;IO!'llpc-pper

Dip ~hiCckeu plieee5 i[uoa. mixture or ~ 'egg, "Ilmg!htly be.aten

] fabhiil$,pOQIlI w,ll!]lel'

R.oB chIcken pieees in

1 i!l;UIP' (abouct; :3 :sUc:e.s:) fine, difY bread

iIlli'umb$

Utsl1ll1'l11J. 5 10 10m ln, to "'g~J' j oo.a:tt[ng.

MeaJllwhne~m'C'l1!: in~ne skiUeifi OVal': :medium beat

Fait, '(0:1' use !l:oQ:kingl o~l) to at ~e.aISt

%-In. depth

Sta:r:d.ngw~th mGatYl,l'Leces of tChiGk~i b;rQY'i'[iI sk:i:n-side;snrsl. ·PiU.tin !:e.S;9, tDemit]" pi:I'lCBS as others br{;F\<;'t~. 1"<1)' bE'Q'W'oaU :!;I])d!l'!'5:, l:l1impie®:=:; as necessary w]ch two spoo.ns or·tto:llgS. When c,iIl~cl:~n is ,€IV.f:n1y bl'own.ed" roohll'oe be~t "l;l:H.cl! add

1 tiD 2 tables,p-o'cHllS water

GOV~T S:kUlet ,and cook slowiy 251llo 4Q~In., Of' until rhiek pje.{Wsar-t :tendel' when p~er-ced wi'th ;a, fork:; UnCo{'ltEl'l' las I. 1 0 ml~,.,tnc:rlsp slci:n. Serve 0'11 ,a w:a:r.m. p,lElUef.

Baked;. il~1ried (]I' ereUn:~ed, 'veg,etQble~ :S:leQ\!l'on~~l HEm-

• ~- .-'; _-r 1- ... J. A' .lI! .... , f' -.l '. '~

lp:rta.n .~l.ytot:' are ,11 gO,ur"i;e.t~ S u;1';i ,r,w"t; •. -ncr, a mt ~ .. Qij; '.iii

,Iiinegar ,dl'e$sing or (1 tQucl~ rl r,ich sour cream, lr!nd ,tlu:u ,sp-edal ,(lCc.ent note Jor ,true' HU1,t{juJ'"-wn scJ1,a.r!s!'

Sum mer S'quas,b wi:t',h ,Di'~1

(1ok'fo:zehl!lk)

Set out a 3-qt. llea.vy saucepan having a l~ght. littl:og ower.

~;rWlh, trlm ·o:ff ends [("!l.a cut into thin crnsswi: e slices

2: Un. summer s,quasih

(Choose yQung~ teader squash; it is on,,!: neoessar_y 10. pa~c:l' rhem, Pare the squash .1boefo,re' s]ic:i"]]g ir~:he outside seems t[lu1l;l~].)

:P'ul: .squ.ash intal the saucepan wrrh

Y.1 rc.up b'Diliingw~te.r

2:fea,spoons finely chlapped fralth dIU O!I" Y-i tSQ'!S!1P Don dill' $eeds

% t,eai51Poon :li;ClU

C~vet .sau,eep'a? and simsner squash 15 to 2.0 nun'"I tOr untd .. J I.J $\ tend.er.

Meanwhile. heat, thoroughly in top of dnuble boiler ever slmmeri rag wiil:ter. :S lining !Co'n· s,tantl),

11 i!Up 'Ihh:k 50'1:11 c:;ream

1 tab!lespoon lemon [ulee 2 tea'spa OIiiS; jjj,Ug'C111'

·~f.gll'PQO'1!I1 paiP'!'~klll

Carefn:!lly mix sa:u{';ewi·tll the squaalr.

Serve immediaeely,

Po·pr. ka P II)'r'a:t" e~5

,('Paprik6s. I,urg,ony,u)

Set put a heavy lO-iIli. skUlet 'having a tigbtfiuinS' cover,

'\'!;! jjuj,h"l pave an.d cut into J1i.ln .. cubes

3 a,r 4 medium'"'oliize (CI:bcnd 1 till.), p,MQfoes (,about2\t.l cups,. cubed) Sel posetoesaside,

Heat; ~lItlt,e sli1h~'~

2: Italbh:l'!iipa a 1iI1.· bc.'iI;'on fat

.Add. to the. baeen f.at and c.(!o,k over low heat, 'sli:rring', o,ccasio'naJly,> until 't~ausparen1

~. cup, (iI"bo'ut I I'arge) ,ciho·pped onlo'n t[fu:1;ge 4)

Add to Qltl!fO:n ,a mb:.ture (~f 1 teaspoonl pClpnlk,g 1 hn,spoon salt

%1 tea5,poo.l!llpe',PPIlII'

Remove. skillet from heal amdl M.elldl :i'I1.'~O the fat andoni(l!ns. !lth'dng vigoro1lls]y .

1M. carps th'ick .S'OUI' cream

Add piHa:l:o~ to sour cream mi: t!tITe ·and m:fx ;;eDdy and thoroughly. Co,ver skillet a.nd cook over very lew heat,about 3-0 min .• or und] potatO'es 9.1~ just tender, Do. nothoU.. OeeasinntiJlly turn pctatces ill: seuee. GSimish with

1 tQ!bh!.S:pocm ,c:hoppe.d parsley

4 to 6 5el'viflgs

30

Potatoes with Toraa:.Q, (.Bu!\'go'l'!lya Par!l!!ldb:sQ'm m'G I)

Wash !lla.~l oo()k '(if!\8Jg~ 6)40 to ,3)Qilllln". or unm tenae:rw he~ PI;BI::000 '~fh]~ ~.to·Ik

'I mredirum-l!ii[;!le hl!ibu1ut 2: Ib5.) pohdc.t)s nrail'll~hepo:lt.l1i.tM!l" 'To 1~.Jry pntatnes, s;h:ikie 1UU1, over ]01;10" he;at.P.~i and $Ue~ Min. tb:i!rk; . set ,u;ide In warm p~;it~e.

Me.1t over low heat ill the S;:3uc:epaF.! illlwlii,eh po!l18Jt;oeswere Mo,ked

~4 cup, II:H.lttf!U

llik'l l10 the hun~r a'!'l!d cook ulftU. transparent,

BtuI'iDg:['r.~er.JJt]y .

~ leU p eh appedl IQlhl~QrI

.Mix w,f~h the on,:oIli$ ,and he~t tobo~t:[J)g ~ !Cup (8-1;1:01:. ca,n)1 t'O,mahrl' saUe. l' t,ab,l',e:s;,po:an' 5U9'CIII"

1;8 f,g~,spo!o1IiI pepper

RJ!moll,e5a'ueep;;tll. from hsat, S:tti~ring ..... i;gQr. ousry ~·.L:~b a French w'hip,1i\i"h~~k hea.ter ,or fork. 'aJdd 1)0 cQ'!I1IB:nls I~f $aueepan in v~;ry small ai'l:!IO~fII.ts, ~.m i xtu re of

'11 CUiP' 'Ihi ,",k 510UII' CNEI IT!

Mi:I;U'P mHk

Gently mfx p6t.QtO'!:J; fnto dt~ sauce n;nd eook O'll'e:T l'rLlW h!~l;1:t. !.'lin[ng constantly •. 3 to ,5; min .• uatil heated Lharoug]:~]y;: do n01 boil

G:andsh with

2 t,ab~e5;pDo'n:!li .c;:ho,Ppedpgil's:~e:y Seli'V'e immtld.£areIy.

ta rrots Co,oked In ItlilHer

(ParoH S61!'gol"lPa)

8el:. ,o~t ~~eayy 2· {l't. s.u:.Irepau. JU!Vl~,!1l a tight. finl~g ccrveJ'.

Cut .oW .u:u:1disca:rd: tops; wash} pare or serape, and t::¥1t i.[Jit:e M-:in. tiHces

fJ nlI'edi u_..siz'e CG","O'I,$; ('gb g,ut 2: CUP'I!l;, $I'ic«d)

Set earrota aside.

Meb [ullle sa!!lruec'pan ove;r].ow heat; ~,cup .bluM!!!1I' all' 11lf'!1!!!l!\'!1Iiil'ilif',ln'e Add the; earrots [:P In.:l.Uetwith

2, teg~'Poa:rll. tlllllel)l" IChloiPpe.d parlder lleas;poo:nsug'DIi'

.~ h;tCLBp,g·ansiall'

COV0f SIlUQ!:l;P]lfl and c::ook ahm]( ~O mb:l." or IlJintil Ical"r'Ot!l.u'e'jtLS~llt\l~de:r.$t~FiI"ing occa-

Skli!tll:!!lUy to coat evenly a.nd prevent s:C(lrening. M.eamvhUe. prepat'e and! set m;~d:e

1 c;up' Qu;~k Meal' BII'ClI'h (pElse 5)'

Put. into a small, 'sN1:;TI!i:W·hlp Jar

14 cup, w_er .

S'p,r:in1d~ ont~ '~lhe w.atte.r

.2 ta'bte:s:pcu:I,ns flollllr

Coveli:' j' . chill' and shake untU [!Ii~l-ed:fe:nh'l

,aoeweU. Sf;lt ~ide.

B.il:moy~ earrots fr6m~Uilicefl1(_nwilh s]oUta:

SP(HJIlI ttio a warm bowh coverbnwL

P'OItlCl' the :lfesei'"VW bl'olh lnto the soIlIiueepani:!t!; -.v,hlclI C\8i:rr.Q'ts were (:£}olked .. Return ,sotueepan 00 heal'. Again shake jar clH:J.tai:nt!lg f:la.u r'''_~'ate;r mlXlU[~ an-a. g:radua,ll}' u(M~ _~xtu.I:oe 11;0 the broth 8t[]'['i~ c>o.nstEl.ni!.ly. Il:r:]rt_g b~o'thr~pi:dl:y to boiling,s't:in-i:ng OOl1i5tm.t~y; Ie;opk ,3 to 5mb;!, I!oongeli' .Pou r !'.hl$ :saf"Jl,:!-ee over the ~a]"i;:ots.,

4. t:ll 6 Sl:lrl,l~ng$

Green IReQ,ns: ~.,.

(.Ziilmdbab)

W,ilsb, hreak flU ends :a!11.d~uil; :illto I-h'J,. pieces

11 lib. gfflEEI'I bElali'!It:,

Co{)k (pag~ 6)1 15 'W 20 mhl., or until bea.n1!l are· tender .'

M-eanwhi:~:e,. prepare'and ~~t asiidfl to eoQI{Q 1tikewarm

1 'CiIl!P Q'ui,:k Meed Br,gth I(pag:e 5)

Ate]t ][1 a SD.11li.U ski:Ue'~ ov,cr .~ow h.'l!art

3: tab~Q::i:poa," Ii :b...,Uer:

Blend i.itld91 bUll6r

,3: tacble~pg.Q Its 'f1'Q!JI1\'

H.ea:t: liJInti [ m.~xt;u["e :bubMetl and i:';l; lig'h~ly browned, sHrE'[n:g CQIl.:lIta;l!!dy .iR15[lu,vlll skmet from beat., Gl'"adr1aH y add 'tIle. reserved 'broth,. sli['"r:i'Jl!g' con:stO!!lI!dy.Rehl!!"O to hell:!! .;l.1lrd bli'i~g r:ap~d.ry tiD boH~ng, fH;(!E'.rif.'lg cons-taRdy: Icoo.k I te .2 m~n,. longe:r.. R.emove skiHe:l: _from <heat~ S lir i:luQs,aute

2; :tabf,espo anSi vi'!l1egQI!' QIr lemon iuice 1 to :2 'hDble~p aOo:s; 5;ll.iIgiaJr

ICQ\ler skiUet -and .. i:5G'~ SIlIIIlOO Il.sfdfl.

Whe;nbean.:s, ~le tell!d~r. fOlli:l" S!'I,"lliC,e over be~ns and simmer 51if.l.i:tt. 'f'l..l..r~be~~s at.Eld ~auQI!il'inl\Q. howl :a:m!d sprinU'ew:i.l:h

14 leg'5ifi!'O'OIl paprim

c

(_

,;1,:2

Deep-friied ICaul! iflQ'wer 'wi'thISo,ur CreaM Saue,e'

(Ki~t'!!mtotf I('Qrf1i£1ll 'leililCis Milrlas,s,al)

,a, .ftd$B R,eccipe

EtemQive ]eav:es1 {:~t ,olaU1I:be w(lody ~e ·'.and trim tilT finy tlemish:cs, from

1 mediilJ'm,~siZie !head Ii;Qulifl'OiWeJ' Car.e'f:u]]y brr,ook in:to 5 0\['6 ]:all'ge Aow:e:r,ets. Au'0W ool;li]iI$QWI!"r- 'toSila!l!'I.il in coM '!la1.'~!!"d Wai~~r ab-QIl1t SO min, to remove dlmd. or ~maH [r!!S'ecrts • .R]D"S~ cauHifiower and CQok (}lege '6) 201 te 30 min~! 0'1:' until teiI'J:der b]l,t ~ti UHr:m.

Mu:mwhUe. ptepl'iil"-{;l sauce,

FQT Smt,. Cr~m Sruwe--Mlx together in tQP 0'£ do:uble lboi]l::[,"

2, egg }II'ollks, 5-'1 i:gh~~'f hea,N;ln 1 ,~up +lJ;ick 5iQUr !i:lfeam

:2 tea:$iF,li«ulII'M!' It'lm1:!u'Il itl,iiciIlI MOl f~!II5PO("':'1 ,sGill

~ tea:$ipO'Q'!l!1 ,gp:rik;a '14 tea'spo,u,n peppel'

Cook· bye];' simm.~J!"i!lllg w:a;~e:..t', s~u'rl,llg eonsta:r:iI::tIy" ~ to '5 m_.~ lOFufIi,t[] sauee ir.thmoughI:r hJe~t<ect 'Set aside Budkee:p Mu~e~lIat:ri1'1.

Abomt ~O min. before d)~e~r:ry.l.fig~ (iUa deep ~aMl}ep.1l'Q o,ne, .. hslf 'to il;w'\l~1!hlrd5 f~] l with

IHyd'rcog~nated! v~,n.imlll!l!Ie slillorIJeliiliiQ!EI", alll-purpo'5Q ~hort'e.li1iiIilS',. I!gli'd or CCIQkjng 011' flor die.e;p.-f,yiing

B"e~l ~iow.]y ~o 365~f' (pag¢: 5), Whe:Q usfng au1oma:lti!c. de~[l'"fry~r,!. fgUmoW' ml.t~.1!J!fa(lturi:f~.~ directio~s (o:r ,alJ.lounl of rat ~dtr:imi'ng.

Drain eauUlawe:r and~elt!t9:iid!e tlC1looo15[igh tIDy. Me~nwh:t]je.~i;ll'lull.d set ~6iid!e;

2Ai c:up' ,(2 sli'ce,s) nne,r dry brsg,dl !;;l!'y'mbJi '!lio2. teaslPOQI!1I :salt

M.. f,eaSllPioOIll :pepper

B]en,cl t()ge'th1:l'l'

:2 eggs" $nght~, beate:n

14 <cup miilk.

Dip Ilbw<e:re;lg,rntothe Iegg. mbrtlll:e and then :ltml(l thecICl,lrnh J;I1!b:;tu~~: Deep-fry Q.nly fmfl layer of low,erets ai:t one~lm@.: -. do - WlrOl: e!E:'trwd. :fry thiElnI 2: to 4. min. ,. o.r ~n;lilg'o]den. b~QiW_n, ~:u;rn~ng (1I:::c.u.i,I)[I1!aUy •. .Drain fliJ:W~~ts ~ .. e£ Ja,j!; fbr a .few ~eooilil'ds be:f:m",e.~~I~vitllbl'iiorh~:rut ~poe;', rruaoo crJ!~.uftQw~r#"S into a~d top w~Hftb.e SOour Cream 8~i!.i:ce. SeWel im.Dtflifiaw[y.

4'''0 6 servings

-Batta ..... Fded Cauliflower

(Ki!rantattKalrflIDI .M.askep)

F,,,[t6.w 1::" Re:elp~~ ¢rU:l:I!t ""'~ a:itld h~a.a erumh mb;.tn.lir~:, Rea!t to~[lleF w:i~h fo/hat)' beat.;ll': 1

<l;iU'P dOll! iii, 7.i c.upmHk, .. 1 ,'Iud M le~~p(l_Qin

salt. fet; a. D!:I.tt,er ~al9J:l~ng. ,~o oked ),:uli-

;Eowet.e~ ~nt~ the b<lttc-r '. eep . .rry. , .

I[Ka!"fia,I:, Ll~!hHy '[9'.caS'!2l a B':::l~q~. 1J'.!iIS!S~:rD\le.

Remove Ee<lY'~ aif.l!.d Cllt off all (he woo-diy b~:8e (['om

1. ~a tgie hea.dl eG ulliOorwel'

l'1t':im off Biil11ybllilliilllshcs. Care[uUy break :int~ .oowcret~.<!Jl.d a!n~w ~uli,noweF 'W ~llln,din c(l.M:~ sa-bed) WRt~]' a.bOIl~ 30 ~.h'J:. flO remo'v,e' dust OI' small insiecl1$..

.Rime cau~i'ffiliO'Wi(l'rWl.cl '~etlk (r>Age 11).1 2:0 1t(1 30 m~n"j ,o.r u:n'~[] H~(ncill6r.hu:t. :S,liU. irDiL ..

M~~ 'h)~l!!'l:.h@r and Siefl: :as(~die

~ cup {abotJit 1 Vi '5~ic;es) lbuth!red nIR.e'~ dry breQld cl!'Ii!'mbli (page4)'

.~ ii::;IiIlP, IHiltedParmle'Siqn !C1iI&e15e

ML"ti;l~:tl1.~l' in a howl

~ !Ii9'gyolk..", IIlIii,g:h1Iy be,alelill :2 "labl'(lsiPGQ!Ii!:s flIa'ulI"

BIUl.d intn 'egg yl)Ikm:i:jl;;tlU:~1;'.:

:2 o!il ups, thic-k. !5<O!!J!!' c!'eOlm

Beat un.t[] rtlllmded pe.abaru form_,.ed:

2: eg'9i 'whites

Wold (p~ 5) egg'whitea :inb) so:u;r )CI'eii:nt. ·IDDl:lu:...te e. · Sll!t sallce Bls~de~

Dnin .eallloo.:rrwA1:l'; an:ang:e ene-half on bortt'Olll of easseeole, Sp-o.alil QV~1' ca1Llli.f1@we~t8

1 !!lCUP eu bed ~Q,oktlld hallmll

.lPocU".r 'one,haJI of the $l1]iJ!ce o'Vell' -ham,. AH'UJ!.ge Jema[rl,~'!lg' !l':mHHGW>E:l' '!awe!.'" 6:~uJ.'ce~then. add -sauce, Spirinlde '~ll'um'bmh:~I!.m~ overtop.

E.iak,ea~3~O"F .20 to 30 min ..• , oil'un'l:i:] t~rp :IB, Ug:hUy b:r'I!I'I':r.lfl.d.

·C'reamed 'Chap;pe,d SpiJn,g,dl

(Pair-aU

... ll,pse Rec,ip:e

T'b<;l1w piiF'ttiaUy andoook {;raSe"G) i:n <\l: heavy 2-.qt, i5C!ucep.olll

11 p;kg,. (14 Oi~.} fro.zen II; hopped spj!'!l!!!Ic;h

Me<'l!r!wlhile'j melt tn a smaUsOl;uc.ePl1H over lorw heat

2: tpblie'''p'Donso butter 011' 1iIII!!lu'ga,r.ine :BLend into the butter uru:H :smooth

'2tgbll,e!!/i,p'DOH'S; I'D 11.1'11" y~ tea S'pO'D 1111 5all~

VB fieaisiP0(!in ,glqrHcsalt

V. t'e(!.s!PQQml~I'E!'~M'Igil'a und peiPP'I! r Heat until mixhll'">e· h'll'bhles~ stirring cOl'ls'tanIt1y. Remove from 'beal. Add grrl3J.d.uaUy. stinins. iCOI];ll,~.Il U:y

~ CUIP 'C,,~alm:1

llettllfrll toh-6at ,and br:ing rapidly 10 boiHng., st~Fri'Dlgo.DlJil!jtal'ltly; ,cook 1 '[o2'min. kM~.~eif'. Fl;em.Q'lN~ sauce (.om heat.Vigo!;\D;Il:tdy i!'M~j:1' ";;3:1:)01:111:

BtBlbI,cspoons. Sla ]~~e!El:l,o

I egg" sli:gihtlly Ibec .. h~i"

Immed] f:ltelyble[ld t~ is rnixtu reil~(o .hot sauce, 511irrh1!~ !lJillll.il 5moo't~~,. CO'l.l"Jer sauee and Sid aside ]11 a w.air~[j[ plB:.o~.

When .!:ipinach is tencileF, drain. in sie",e~p:li"e$~· ::;iJ;).g ~'P]:n.sJlCh .finnly :ltSil:ins1t ~ie'Ve wIthl:i!<tck ·of .sP-Il!OIl IDa r.cITlP1!'e lj,\'<l;t'erlhr1lrl}ughly.

. B:~eH,d spf.nil!Dh i:nbJo sauce, Set·!" h.o'~:.

A biJ!U~ 4 .servings.

-,Cfeam,lHI' Gard'Elilnr":PiIll9Sh Sp,in'Qlcif4ll

(FI1:ii5$ K,erti:ii P'oraU

Follol"li' .f:!. Redpf:. Siubstit1jting l~ Ibs, fresh spiru:l!(:;h fOil" £~or.';e!:1~pin,a~h. Remove and dis~n:l (,Dugll 'S'l!fll1:15. roets and 'b.ruree"d Jeaves frro:rn: spinach. Wash ]eav~$ thi1)l.!:ciN;lgbly hy Hfli:ne; up and dOi'lV:rI. s.e'lt'e:ra[ 't.i.mes in a larse O1!lHI!oU"!RlL otcold W~L~r, [~ft n~ave$ out ofw.arteiL" !!'leacb time imJ!}Jpe PQillx[ng Off','i' a ~En;.Wh~~ :f-ree u·om :s:EIDd and grittYJIilatte'tjaJl, t["ariJ;f€l! spin 8H~1h tio·large~ hea;vy $31;1;cepa:[I. Add Idmlegt!:di,c (page til, ·Coo.]·" (page 6) S" to 10 min, Omit ~ad:iG ~aJiI: ~n the 6U!;I;ce. Whe~ slP~:naeh i'5 tender! discard ga:rUc .. Drainspinaeh as In Q" !Redpe.Fill!e[y chop' sp.imRc.h :ElDd drain .~gain i eomhinewirh :6a'1i.!I,(;e.

Asp.aragu:s with SOU'I' C'ream (SPQlrrgiQ 'Te;if:QUe~)

BRak elf and d.[sclllrcl]owerpa.rtJS Qf :[jt.alk$ as far down as ~he:y wHI snap from

'2 ~Ib:!!!. Q:!!;PClIII'G'gUC:;,

W~5h ,l!iiP,;J;f.1lgiJll1$ thor.-.oughly. If n;eceS<S{iJ:r:y~ reITlOlte scales IW d.lslodge any sand, Cook. (page 6)1 10 '1:0..20 Dillin., 0.1" tlntilusp<lIC"a/§l1s .is just t'N"tder.

.Mea:nwhilt,. foil' ~allJce., .pr~p.\!lFe at);d~et<ill'>ide '~ i~Up Q'!l!li<:1iI: M!et:!t I!ilf\o.fl!'11 (IQn,e~htll~f: r'ecli pe., pt:!.ge :5)

Mei,[ ]11 a smal I, g,kiUet over low h~l~ 1h:l.ble~p,o.Q nblUitteit ]ltel'ildi~to 'the IJCL.ltlnllltunil smooth

~ 11I'1Jb,le'!>p,o'QIJ:! fllDl!1Ilr

o/~ :teal$pO,D,1I11 ::oailit

'~ 'feolspoo,n pepipe!l'

H;ffia'l: 1J:.1l[i1 mh:;.~:II.n:e IllJhl]bles, stirring conS-M.ndy. Rem!fll'veskil.~el from h,elu. Gtar.dI,.HI.Uy add the, bn)th, $tlrli'~l1Jg ~flI.n.5.[~]1It1y .•.. R.etu.r!] to he~:t iI]],ai b.ring :E"ap:icl.~.}" [0. bOlling~ SUnll\'; cOIlstan.l::i.y,; cook 1 to :2 min. ]on~I". R,.e,mo,ve's..auce from he~l. Vigo:rou$ly sliF.aibolllt 3 DlIh"~e.s.P(N:lllJS 'of hg'l:: ~auc~ Into

1 eg~!JI."olk. ~diglhny b~~te!!t Irnmedia.telyMend hl~O h!)~ ~[ffJfXl!1nr:. Sti~rF;ng: gOli1U~e Don::::;t~l!:'.l.t]y~ ~o6k 51.ow·ly ,2,' to. 3 min", {no 11.01: overcook 01' aHow sauee to hoi L} R.emovel fi~om heat~ Stirring vigor,ou$tyw:ith a .Fr.ei:J!.cn 'Ivh,ip" whi!Skb<ea~e:I' OF f(j)rk .. ;add to sauce in va;!;')' 5rha]] amauats .

1 !CUiP thii,ck $'D'I..I'F clr.eam

ICOO.k: '~~l:U c.e. oyer low .heat.stining oonstandy.~ :) to S .mjn .. jo 1iJIf:l'tah~al\oo' '~h~mu:ghly· ... IDo' no!.. boH san ee; zemcrve im:medi;a:te]y from heat, (iQoVief saneepan and ::set sauce ,~~.de.

DEain. a-spa:ragl:!iS and ClI:!J stalks :i qtQ :3 Cll: 4 pieces; put into II owl, Pour .s13.uee OVBI1' a.spar,El. gft!jJ!!land Mend Ughdy,

ID'ENTIIFIICA,iIIQN O'F fOODS ~N CENITE:R. CiOII!.Q'R. ."HOTal

r.o,p IR'OIW "I'eH' to.o'I'iig,ht)': Straw he'l"ty P~n" eake, Dobos Torte, St.:ude.l Cen1e:r: Ch~cken Papr~k.a w Ith Spatz]:B BoUom Row= Goulash" Creamed Cb~pped SpiIl!<lch

r

I'

I

36

C:ab&o'ge wirlh Ca'raway Seed:s

'CK,clpos:d.a KillTlle,nYnlrCil'£IiI)1C11II)

S6~ outa~1iea¥y 3,qt~Sa1!loep<l!H h..!lvlng <I: frg,h,t~

.;fi,lN:in.g CO~li'. . ,

RmnOive and di5icnrd wilted Quter leavesjr[n$~ ~ut~n to q1!l!ll.trtcr.!:f (di.scemjjll6 COl'e:) and ~Q;fI~sely shroo

1 !heAd (abau:t '2 ,1135,.) red Or greenl clCllbb!!!l!ge (4bol!Jll:2 qt5N !5hreddied)

M~lt in the ~1IJjce:pan

. '!,i4, tol/il ',"up, bw'lite!l'

Add ,thiEl' 'Ga.bbl\ig!1l t(l! hun(lr w~th. 'amix~uri2: I[If 1i t~G'!l'PQiDn !il:,a.ra'WdYlieeds:

1, teaSpCtQn is.GILl

~ ftiGr:iipoon [peppel'r

Cover fhe s.auee;pall and 'cook over low hea~j sdr:r.lng .fr:eq-nenHy, 1:0 to 15m.i:n." orulltil c<i!.b~ge is j ustteadee, Stir into ;the. ~bage toixtu.re

lt~! '2 'Ialbl'es:poons, vinegar Cover 8auoep.a[ll l)[_ndco-ok5 mi·~. ~OQger,

- Abtlw, 6 .seroings

MUlshro'om:s i'nSour' 'Crealrn ,('GoIRII.b,UI IF iz:el'ek)

Set Ol!ll;t ~1(Miml. skiUe:i:,

Clean and ~Hoo· (page 4J and set <l.s.~de 1 lib. mushnl<olinfs

Prepare a'FJd sel\· <lI$fde

y~ ~up, Q~uii( II: Meat Broth (:Qi!l!ce.-ha!lf I!EH:Epe~ page S)

M~[ l 1U the :skHlct

~. Uip buRe!r

Ad.d rt:fuellli:UshlLo.o:m$ tQthe bij;t~err w[~h

1 s_glll 'Q!l'1Iil(!n, $,Iiii",ed (ipgge 4)

Conk alowlY'.:!l~ifll'in.g gently~u~tU ~u:9hro(lm.s' Eue ]]g:nt]yhooiwued gnd~eJ]d1;:l' <1IJld. onion is tt'l:'msparnnt.~move .fmm h.G~;~ and set :as]oe.

Me[ tin a ~m<lU saucepan

1 tgble.~p'O'Qn bvHer

B1e~d into~ne bn~1:er not£] :~moo~ 1tabl(!'~p,a·on OOllllr

'Y:!: tegs:PQ'!lInsQIt %IeaS:P(!!QII\l peppel'

He01!t~;.tntil mixtureblJ.l! bh]es., ,~tin~:!':iigctJil:'ll.$ta);!dy ,. Remove fnnilil h~:t~ CrOOWlllya.dd the reserved brotb, s:ti.r.cing: eons hl:rl.,~ry •. Re~JIU'D. 'loh~a~ 31](1. b:rq1n,cg ra:l:lIii.d[y to boUinb $~[lL"cillg oDilJu'iJmlndy.

ec ok 1 to2 min. ]o[J,ger ;I:e:movef[l;om. heat. Stirdllig v.[gor~l!l&i ywhllJ . a Ftcnch whip, whil9'k beMe:r otfoi-k.;lad.d. t.o, ¢ontefJ:t$ of saueepan in v<erY!5!nlaU amount!l,

1 crup th~d!l '!iiOiUlr ,!;;realm

P'oIJ.r 501iJ![' e:!Je:a~~i-x,tu:re into the 8ki~]e~ aw, proo.~ overhf!i¥ hess, Sti1'1'.ifl!g eomtanttlY.~lUt geIl!'lly, heat thQP;)!ugMyabout 3 to 5miJ1 .. ~ do n!]t hoU e. B1e.nd ill to CQllllten ts of sknlel

:2 K!lblespcNJ!ns f!ll!Ilely ClbroPlpedpcm,leiy Serv'e i:m.Qledia~dy.

Cucum iber! .SaJiald' ,(:Uborka'S:a,16'ta)

... Base B:ecrpe Sliee tbinly.iuto a hewl

2 medlhllRlsdze (aiuo'ut '1·~. lllbs .• ) 'c:u,~Um"r5,.wi:lI:!;:.Iilled' GlI1ld paired Sp.r:inkle over ~be ~rrcumbe:[' sHoes

:2: lea5[p""!iU1S 5,allt

Mix lightlymul ·!S~t cuc.umbe:r.sOls:ide,f;cir lor.

Mea;nwhile~ tni~~o~etll(;f[ ~tJd. setaside

:3 IJ:I!bl'fl:!i,paan~ vinegar

3, 'Itlb~e'5:poo",S wtltell'

14leai5:poon :sugar

14 h!(lISlp,ggn pa pfi:1I!1IiI VfI'eG$p""oll1 pe!pipE!r

~ cllDve ga!rlicimlincieCi '{paS1£! ,4}

Sq~llIeero;! C'nC1!Jimber .:;l[008,. III lew et <I, time (d.i&eardJ~4'!: li,q~~idr! <Jicodpult intoa. ho,wl. ~\Oilll" 1l!:h.e v[r~eGlr mh::tu~ O'VI:lJ." the eueumbers and. toss lightly 't(lgel.b.e:tt •. Sp--lf.inldeGntQ cucumbers

14 teCl!SpOlOI!Ii paprikCII

Chin the sabd in. ref'r.ig'erntoJ' for 1 to:! Jus. 6 w' 8 seroiJI{JS

-CUC'IiI_be:rSa'~a:dlwilh :SO'Uil' Cream r(UborJca Soia,ra t,eifoUel)

FoUow 1:1. R'ed~e. me~d in ]. (l'llp(Mck sour' CTe:8inl aJ~e:r the vhliceglilill' mixtuli'e.

~eucu n1ber "S;al~G:dW'iifh On,iionl5,

(U.b,arka Sghfifa IHa,gYDlli!ivlli!II)1

f oUow 6 HI'! ci)p.e O[f v"-lria:tion. Omit gadic, Gi;J.~ ·o:f footoends from. 3. or 4 fre;sh i!V,eeI1ll ,on~ous or .8caUio[J;s. Trim greeo tops, d(l;~~n 'to 2" 0]' S.[in •• , r'emoving any wilted, Oil" .bihli$e~~

PnF,tts; peel and rinee, SUoo anions by h:01:dling on. hard S:U:l"r~H;.e and ~lltu:ng:acJ:!I)ss lIU with ,s:ba:rp knife. Add ,SHeiSG OUiOI;U, to C1:l1011mb.tll' s,]:ices, befo'rtil :a:ddi'ntl: thevineg.'3!1' mlX[l]:!l"@'.

Beet Salad' (,c:ek.a SalaJ,illliJI

A B",~e ~e,€ipe

-D" f'" 'I' ',ll

tam content:::; O,'~ I"eI5eEYl.nglDqmu

1 No,:2' can sUcc,ed beels ·~albou. 2: ,t:ulP$~ dr.air'lied)

,P.liJiCe th'lil beets hJ!ltd a, l~qt. lww[~r!!d. !!idd II ;mjK:nl!r~ 0.(

14 .. :up vi1tu;'!ga I'

~ ,;,up' II\e:5Jerv,eJl:i be~ Ih::j,uid :2 'ralbl~5IPoo'ns5I!l1g;CI!r

1V2 ,r,el'lS:PQon:s sa'"

'1 teg,!Sppa:n" caraway $eeds

'~~.CI:SP'D'OI1llfr:e5hl'f !gr'Gunlil' Ipepper 'T'(lSS beets Ug:htly 'in '~his sa);an'm,ui[llade. CQV'!i!'[' howU .'!i!fid ,p]a,0!l>.: into 1"e£rig;e~,to[[,l:!om!l'r~i.nat€1 (page' 5) 1 or '2 Q;a;vfl; '~O'aJ'eill]Jy Itu:r~ beets

(H::>C3:S[,G!ruaUy. .

BlBfve be'ets with some (If the marinade', '4 ,ar 5 $er'tlfn~

-Beet' Sa hId with; HOfs:e-radist.

('CeiklQ. ,Sal'ata 'T"Qrmg'V'al~

Follow fi RC"cip~:: add] Or 2· tablespo'ans fresh~y g:£a ted. nor5e:..t'e!didl Gl1" M cup p:r{;piIiLr,~cl h.orse-:rad:is h to ]}e~tswi til. the (lither S>ea:S-(lnLnga.

LeHuce Salad (Feie.~,Sallglal'

P1'11lpare

:3 Hanl-Co'Q,li!!ed Eg:gs ~PG)UlB 5)

M;eaonwhile, cut 01!!!:t OOitce' iand cl:i:scaM! hrll.]secil le!'l'Ve$fr.om"" rinse whh CJo'MWde:r ,a.nd dr:a:[[;l weU

1 lur.gu heAd Ilialt·uce

Cut ~nt~ 6cwedges .. Set a~lde iitmfrj~l,"a,t'Of.,

D'.i.c.e and piJllbrGn (pa.ge 5h.f,~etV:[HJ] ba.cpn fm

," ,511 ii!!l::&S ba(:gn

Set. bacQIJ a:sidJe tor g~lT!.i~h~

,37

Put .htfo the 5ki.He~ % Il;lIjIpvill'll{ligar

!4 cUIPl'e:s,ened b([il!IliQ 1'1 f.al V.. CUIP water

3 'fa:bles.po'QIi1i$, sU:5i'I1i!t'

~ 'teaspoon s£i!:lt

H.:fa,tr mfxlu:~e t~boi.lin...~" $itifl"i~~ 'well.PlaCi!;l, lettuce w¢'d..e;;,ee on aa.]nil pfufi!E3S. P,ou('vmegar mixture Oivet' ]eUu!l!etil'oog~:$,

Peel <lnd slioe the eggs and use a!;l,a, ga:m~~h with thebaeea,

4!; *" '* .lip"

T Q m~~o.SClllad (PUil'Cl!ldi!!il $0 ml .So1€du)

,& BttS6 .R6dpc

Th~ co1orr's of J'lIIi$ 'S(jl~d reprnliJ.~n~ t'he. :ng;tiQ:rlIa~ c.'lJio'l"s fJ/ HUJlf1lUY.~rod., u-hi'~ {lnd ,~'f:'";Il..

Combine ]f!31 J;,maU1 screw- top j ar~ cover 'ti~fl\id,y

ind chiU j!J'l. N,:.fr.i,ger.ahlT . .

l4' "''Up y,ili1ie'!Jlall"

!4..:up' '!:I<~il,!r'e 0.1'11

:2 f,C!.ble:ii pllJt:I'I!115;S'lJgIClII' '~,4: f,easpO'OA sah

'~ teasFNJOn pelPipar

Rinse ,and di:p into !boiling w,tlrel £ofa fe'!.'\!'

:;e;,oo!I')Jd& .

5 1m ",d!iu'm-$lili:/eI'Dn'l,.afoes

p.ee:~ lomatoes. e:ut (liu'tend djs~a:rd:!lt.15m Bnd~ !l!!fild ehm 'thoI'ougl:1ly [I'D! r.efri!;e(I".ttQi["" Cut thee tlOm.B!to~simtlCl 'sm.all ~~eoes ~ncl! P'l;l't ;i!tli};l !;iali!IJd bowl w~th

J.1t, C!IiIIP(alli:!out I medium,~s,iize)choppeTdl loni'CNIIi (page 4),

2: kddespoonl cl'l,oplpe·d JU!lr$~ey

Shake j:a'E l!1)!f '~es5.ing until well blended and pour oY,eI" sabd;hshdy tos6tqge'tlie:r., Se:i'Aj'e immediate[y.,

,_ lemalo S~I~d with 'Green 'eiPP,er

(Pc. 1l1:utic:SCI'1iI1 Salam Z ol,dpa'priik6vG I)

FiIlll[owb RB'riipe;: subfltill'lilie ·foT pai!".s],ey~> 1 g,r'iBle:np,eppe'r,- (page 4) ~ chopped (~.bou.~:·~ ICU"p, ,ci'wp-I'iofid\ .

....:,.~-T"-11!

MOOJ1W:hito, d't:i!n1y S]i¢6 and. sepaeate intorfngs ••

'. . '1 11;:1111'510 an.I." '(pagEt 4)~1

Pee] !iloOtatoes and ClIl1t in:~o ;!.i-in, sliees, An.ullge. pot~roe:5 mtttiQnio.lt :riIl!~5 a,hii;: rT!,;lI.tety •.

... ~~~.~~~--~~~~~~~~ .. ~ .. ~.==~~ "

ina Iarge, Sh.a:]loW' disband a:iirl!

Clil)..V~nelJrgl!' MQ'rilflQ;de ,(d'''Nlllb'lo· ..

r~cLpo. pl:I!ge; 3~). . ... ." ~

CIll;H1 at least 1 hr.~n 'dle l'efr:igerato.D;".! carefully~' ~

iIlll':nh1~ v~e~ls!:1' oooa:sionaHy ..

Snortl,. h~fmre ·serv.i1'l;g tIll': sdrld, rmse .and·'~

remoee the 9.tem ",,".doC . ,

~ gree,n PE!\ppe:r .;

.Rel1lOve all white fiber and 5eed!!. f!:o~ ,the . pepper; Ftn!lle tb~ ~vi'~y. CUI: V'!lleu P€>P;PClT. qi."I?S!swisewt~ ~~:in. rings and setafSide.

Pnurthe ma::r.ina:de oW the pomwes Ol:Xld .0:oio'M before :sening, Gar!li~h tp;p' 0'£ the ~dad. with

~he gmecn peppel' dn~. .

A~~t ,() $eirVf~g;ll

39

,Green leanSal:ad (Zil!~lkb Sal,dltQ,)

..B~s~ _Ret;.ipe

Cook ~cooFcl:ing to d:ireetiJollirlS" on pai:kage I ·lo.!Q:Z~. pktg •. f:rai:en Frenc;:hr~$ttyle

glr'eell1 beans

Drafn. hrila:ns thoroughly and put .~n.l::o a.howl; ~t!isidJe ~o lip!Jl.

M{muwhiJe. p.repa joe

Qif";Vil1le<lJl:lif M,ariinade t(pa:ge3:,')

. f'toW-nlarinald.e !'Jiver beautS. Gently ttM51.6 ~~l!:i untn wen ~wteJwilh mmn.!i:d~., ChilE heans in r:e.fdgtlli.uto:r about II hr •. ;. C8)1'ef ully tll:wn beans·' (Icoasfoill .. 'tIl_y ..

Sh(lri~[y be'roreset"V:ins;. panb!i:oi] (p-age 5)

4sU,ce:s 131()1 (;o,n·

CrUR!:hle haeoill Bind .. set asilde.

D.r.Eli]]] be,u.ls"- t:1l1O,t'O'ughly .. and put inll!!l) a bO'w.l. C<U'ef!U:Uy mix: the bea:lli$ ~irth theh.l;corn..

3Q'f <$ .servb~g,~

·_,G\rean lrean Salc:ud wifh Onih)n (Z'ifdlb g'bS.t!I~jh::1' Ma:SY1il16va 1)1

Follow .6.. Re.c.ipe; a{M ],tab1espoa~ finely ,~bOppM oml}n 'rJog<l@en bean~M.cQn. milfburr-e,-

Pa,tatD .Sa I'ad w'ithl .Sour Cream, Dr-ess;~ng

(l'urg'IoiIIiIYG .Salida 1iei-'iUel)

Wash Md cook '(p~"e 6) 20 to· 3fi" mln.. or 'linn] pora,loes arBl.e-n.aer when. pierced wfm a fOrk

8 (about 2:'~ Ibs.) mecililum'":s;h::.-e

pD~a@5;

Dliiinpotat:oes., 'f:p d1'Y pOlat:oe$~ sh~ pan ov~er Dow' heat, P'eelpotato.e~, cn~ ~u~'O eubes ~n?: pl.l~ i~to a ]~Tg~ b~;rw·]. (1'h~ enhed lP[I"mto~~ WmNe~51JI'e .ap~o;>tima:l!e:ly 6 CU!Il$.) Ad.~l to thepotat:Qea.

% ,c!UP (about '1'~ rrlediil!Jm.-5i~e·) I:;,bgpped !!lIl"ftQIII '(page 4)

~ ,cup ehDp\pecil 'I;EtI'!3I1'Y (page 4.J'

aadamlxture oiE . .

y; CtfP v~n~ga.!,

l'!Ii teaspo'IlulS ,papr'i ka. 1 t~!O pog'n !Sal"

!YI feQspoG,n, pe'pper

TiI).95 ingr,eru.en~·tQgedte.r Hgh'l:ly with :ll. fork: let. s1!and. ]5 .lU.[n.

Mea.nw~,.Ue, he-a.! in t:opor-a double hoiLer ov;~r aioome:dQg W;!n~r untilhut:teli:' is :I1iI:eil~~dl

2. ... ups; thidcsoU'1' cream

~ eLi p b!;ltr~.r

S'l:ir unli[ seur e~e'a:m .ac]'lJd hult!}r ar(l weU b[6n~ed. -<I]]Idpo1lJlr over PQit~fjQmax.tut·e.miK[liiIg ,careftlJUy ""fill 8,. rb~~ ~Q blend wen. Chill thm::augh1y :l.n the .lidr.]gmator befol'c se:rvlng.

Gan:dsh. with JIOlJ'dey •

-~~~~~~~~~ .•

j),POlarIO-Oniionl Sr:dq,d ~~

( (1'1.1 r9(1U1IF!l1I1Sf.Ill!,'t.g iHagym,6VC1II) = .

,... .lla . .s6 RiBer.pre .~~.

".~Wa."ih.,. ol)ok(p;<Iilje 6~ 20 lQ 30 m~n" or until ~ .•

"po ~doe.s aretercl.(ler ·w,b.;lu pi.eroee.d 'W"(d~ a fo.!tk •.

.• 6 .ed!'ium".5ii;r:u (.b(N~FII 2: lib"!;,] IPi;lit,iltoe·s"·

, Drain pota~oe8.1'(1 dr-y po,tawes, sha!ke' p~ • • t'l·ve.r ·]ow bea·t. Se'~ a:!dJdle ~o cool. .•.

~PGIaf,Q-QniD,n .Sal!adl wwlh IEgg!S ',I!ht •. ,. on""'· Sa;llIta ·T·cfus:s:a:ll'

.. _ rg .. "a.... .. ..~ .·.1

F.(i[~oW' l:!,. Re<cipe;- prepare :2 Oil" 3- HaJPd.Cook:~d (page 5}. SHoo eggs and phroe Or), top· ]~d withgr-eei'!. pep~l' dI:itl$. Sp:dnikI~ Ul![llbJ.tl:,r with paprika •.

C,abbage SOllad' ,(KapQs%tu SahiifaJ

Remmre and .di&c.u:d wihe(J ouile~r leaves, rinse,; cut lntJO' qu:aT'oo!'s. (dis.clll"dfnS core] and ti$nely

shred[ _.

1 head (0 bOlut 2 II:Uil'~) c:abhage (ab,olul 2. q1$,.,; shred'dad)

PI.8ce cahl:i~ge inlOla ]Ilrge bowl and to!)!! with

1 I~ble.s:poon salt

Let mixture :s:taud 1 hr., tossing oeeasjonally,

M~ .. n,~rhi!,e., ct)m:b~ne in a slTIall ~C're"'-!lop ja.1:' an tI set aside

Y3 cup, 'i¥iine 'Yilllleg'lI;IIlI"

:31 'ta:btg'Sp"OOIlll5 lOa'lad oil 1 1ablle:op o·on S u'glar

!;4 ,te.aspoon firesh.y gro,und pep'per'

Squeeze the ,:abb.'Jlge' ~. smaU amount at a dme'; and rli:!l(-,l:rd I.h'e juice, Place cabbage w:n.iIlO a salad bowl and tide!

% cup €;JilJapped 0,111'00

~ '(l'YP chap,ped !I:rreenl peppei'

Shek,l;l the dl"e&siug YJ:1l"Ul weU kl,lended! and pi:l>lIJli' 'QII' er Lh .. s.alnd. Usin,q salad SPOg'U :and fu,r:k, turn sud toss ca,]!b<:l:~ mixture untn well 00·a;1,&1 with 13!ressill.g.

Rin - aml dip into boning wate!;' for a few

secnn s

'2 Imledilum-sh:u ·.'omah,es

Poe 1; 'cut ou and di$ctmJ tilem ends and cut each 'toma.to lnte ,eighths. Aii1''Ill;nge tomatoes overwp of salad.

Chili salad in lcefr·~g~r.3:'U'Dl:' ] hr" oofore sendng .. 6 to 8 scr!,i~Thg.:i .~

Oil-Vinegar Mcuina.de

('Ol~i-~cet .P,arc:, '~~~~~.::~~~~~~~~~~~~~~~L-~ -

Put in'~o Ii am ,scre'w.top iar ,. '.

% I;'UP vin~galr

:2 lalble~5i'PQ,o'n,s, ,oUve CI,n 1 tgble.s,p'Q'oinr !!Iugl;ll!l"

1 h~1!II5pO'Dn :Stilill

% IegSPOCl>IIl1 he/shiv :g'!,1;II'Und pepp€l'r C'o¥er ugh:!ly and ~h~.ke' jat un1SJ .il'1gl'edi.ents are well blended,

If marinade is not used il11me~liatelYI' sti1n:~ in !,'efdgerato:r and beait o'r shake lhorough1y befo.!" u.si.n~,

19

Fruit Sail ,(GVli'h'l~ln

Put :into u 1~lfIn ~]I m'll

:2 !Cup" qn, mhdu 01' I II

ClHiii WEI til'il'" Ion b ,.11 ba!l1lgn(ls" poa,.:" 011' ~ bei'ries., pin'ed ,chr!f I I seedless, gr-apes CI' allons ~ I 4;' Dn

(D:rp ba'.na:na, :peach ;and. pearpi'eg into 1m""11 juice 1:0 prevent dar:ke.ni1l;g_) Add lu flil "11LI toss gently

1h ,"up sifted 'iCornNcti'Dfter"$ 'llugal'

ei-liI] fruit in refr.i~'ratflr I hr. 'TiQsssalad gend)I, SPOO['ii: incll,'IIjdulll fJCllitiom into

LeUilllc;q. cup:~

Serve nn chill&di salad plates.

SeL out

4 tea:,poDlIIs rum, cogn,Qlc 0'1' wiin,e Sp.rirLkle 1 teaspeen (Jive'l- eaeh "iilJ'UJ. Sel;"ve

IOlupe Salo'd ,( :S6rg~odbiii n VI! SCI'I'ala)

"fI' !:nse and eu t into lwhes

'2 n'l1M!liiui[rn-siiliNll', tripe I;;Qll'lifoll(l'!iI1pes

• Remove OOOO:Y eenters jmd p~e. Cut canta-

• loupes into ~·in. cuilol~s, put into a 1M:ge bowl 'I1d set aside.

For Dr:t!S$ing-Mi x to,glhe ; U l'U:lH weU blended ~ cup Imayonlllllllii'se

111. cup Ihiick S'O'U'f' !;;,malm 'Ih te!;l!!s,po,onl slCllt

IA fea!Opo€iln rpep,per

Pour ene-half of the dres:I:J,ing onto qanlaloupe and toss lightly u.pti.l woe¥] mixed, Chm eantaloupe and ll'e,main~ng dressing in the oofrig;el'atm:' for.abeut 1 hr. Remove from l"euiger:atm and place rndivicllii9i:1 sel<\"ings on crisp 'Iettuee on chilled salwl plates, Top each serving with some gt irillmaining dresslng,

About 8 $erumg.~

liungtlt'iaRs' ,ojJer a paTQ,d~ 0'1 egg d~/ws tv cyl!t:re the imu8i'nlati{)'R oj 'even d,if~fnOS~ ~:x.per~e'l1CGd C(M)k. P.rnpo,re baked e.ggs lllu,lkd in sour '~'m~dd a ;s;a,~ Mlt'Sn,~ .rtl~Om.·~ Wil'itE! .'l;1IlK,"e Jw ll~.l'w.h aili/, eatingpleJJi,'Ii;mre' .. suprseme!

M u s.h ra D rR 0 raelef (G<lA1bus Ornliett:e)

... BasB .Redp-e

Set (')iulan.a.in.5kii].lE!f and .areund 8" Qr9b in" ahaU0'li'o' hal.ting d f~ih.

C!~n and :5Ji(:{: I(page 4}

~, lb. m u,s h roo:m so

H:eat .:in. dH~ s]dH"rt O!i.'el" low }1,~a!:

, ~,I:UP buftl'er or III!1IClrgcuine A.o:dIriIY~h:r:m:)[~. bJ the :bI.]Ue'r and ooo'k them $]ow~'y'j stirdn,_g gently. nuH[ Hghtly bn)'w!}edi !l:lild tender. Reserve a:hcm:t ,8 mu:sh.I."!Qi1fn dices far top of omelet, P'laceremaimng mushrcoms and liqu!ld irnto a ID,O'",!,!']; COV\Iilll" howl and set ~l ,;isidein a Wiatm [llla.o~. Set the. -skru!l'li1'i a:s~clllii.

MeEt .~Q a $'lnlaU!l8;YC~pan ",vel low heat

Y.ii. CUIP buller. orlil'larga.r~ne

Blend in,to the huuet: llJ:utm smooth 1.4. o£llJ,pOour ~hteaS<FN::!fQn5!!l1lt

% f.eC!!ii,p I;I'GQ IPI'lPiP'Q1I"

Heat u.n:til ]!ll,J~;dure buib,fu]e;s. Re.mOV~~lJ!G:epa[l from heat. Add era duallY". slirTingoons;t{I:n.rly

1 cu,p mlille

Retulin~o heal alru.d b:dng ra:fli!id]y 'UJ lbo]1 Ln~~ "'tinin.~ '(;onsti'lilldy. Rem.ov,e: :f:[:ombM.t .. VigorOililS]Y ~ti:r ,aboul H CIJP 6( tbe hot mixture, 1 m_h]espoon. at: a tijl[ne" .lnto

:] ,e9'9Js"sU'9,h"ly Ibe:a,h':ln

]liEm.lB,dJilOO1r ble.nd In:!;O f<imiajn.ing h,o'lmbt~u.ret 6tirring unti.~ stn eoth, w'Ver 'and set aside.

..

PJat,ri)f: the :sldUe:t over lr.lo\!,r' bea:'!:. Me.a.D.,vhile, measure

4· !t'e:IliI:~p'uIll!P:!O,bu.!i'or 1m OI!I'ggriine

1'-,est s.killJl!l:t; ~t~s 11.ot en,~I].gh when d ['Of'S of wate.rspTink[oo on S:U!l:'f:i:l.c~ drMlice ~n .smai]] be:;;l!t.i.a.. Reduce he.at 'll,m!diel: skmet 'mldlll~hl tea:::;POOiill:oi' thebrgli!:'oo:r int'IH: ~,kmet, Pour about one-fourth; of lihe egg micdU.,[,tt ~nl!!o '!.:hte $kme~ ~_~d cook 'Q"'l:f' Iow heal until U 1S lightly hrowm!~d on .h!)j!'~om a--nid fl~Ul b~t :iil~gMlr ;!lliI:oisL on tiO:~. l.aos€:ned.ge-l!i cllll''reJul[ywhh spa.h.:d;!li, udeJid.e the omelet llayeli:' ~nL(I the b.aking; dish ..

:Rem.ove ;abon~ one-fhi.IT!: of .1'I1UiSbmolMs ,,,,h:h '5]otted ilip,oon am15preilid '{r!fer' ,the'omdett lay-e't. R~p'e!U~ pr6tD5~, wi thri;!m;a~ nl:l'lI:g e,gg mixtl)j!re~ al-~ernB't.i.ns omelet Bind m1'l.l.ShrCJ.I:lUI, lare~s. Top iI;~c ]taist ome:],~t ],!,yel"¥i-i'l:h t~er-V">!::a mmhro;o.m ~J i.cce,$ •.

Bake at 300PF ;tOo to ][5 min., or untll, qlrnJ!;':let ~8i thorQugh 1 y he", ted. (:u t ,omelet into 'WledlSes; gajj"~'d$h wit:h P'l'u]J;;Y.

~M.'ushrD.om O.meletwirlltli 'OnioAs

('Gom bil,s; Olil'lilef;hii!' Hlagym6rViCII~)

FoHow .AReci(lO., Co"illb:in.e wHirL sli,e-edmll.'l!Sh. r!(lU~.B ~ rC,u.p '(a!JlGIu;t Imedium"s~lIl-) chopped onion (page 4)a!n.d .. 2 taJ~,l,e$:po,(!!Il.S !:lhOpplld gl'leen repp~i['. tOt!!;!k .un~:i] onion~ are tl"<.I!UI:i," pll.~:nl:, stir:dng onG<lisiiQn~ny •

.40

P,olalo J!uullEgg Cas:s'oraile (lalkoH' BIUl'g'Dlilya)

Cenel"0'11l10l]Y hutfer a~'~~'L mSOO1l"ole. Prepare

6 Hardl..CooS!ied Es:g~; (prallJe 5)

J!I,lieanwhile 'ash

,6 or '7 '!T1,ellili,u'M-'dze C.l:llbout2 IblS.)

pobiilh:.e~

Cook (PIIl.,gc 6) abr:n.n 25 to 30 min'l at until petarcesere tender, 'Dra,j.npQ,!!:'J1toes. 'f (I dry POtilt.:[)e.s, shake :pau oV',er' low hear, Peel, Cm potatoes and er;gs fnto :4-.in. slioes mnd set aside,

Prepare and e:et asi"dlG

1J3ClUp fine" d'ry lCiulte.lI'ed' '!;It'u:mbs, (Ipalge 4)

Mi.x 1oge'lli.81'

1 c.up Ihh::!k SOUI' Cfga:m

V~ ;!!:up' butte,r" melte.d alnd ,e'i!Ulhllf' Re;sf!'!f!Vc one-half '0:1: 'the E!OlIT ~]"eljil;m mixtnre for lop nf easserele,

Begi;rulillltg and e.ru;)in,g with potatoee, ah .. 'e:r.nate three laye'fs of potatoes and hl9 I.ay,el'$. of eggs in ,thl: casserole; spoon about 6 lab.le~poo:n!;, sou r cream mixture over each egg layer and seaeon witb

Salt cmd peppe-r

Covet"Lop ]aye:r olp~taJ.toes withreserved ~OUT cream mixt;H:"-e. SprInkle .... ~ith the buttered crumbs.

Bake al3500y 20 to' 30 mln., 01' until cru:ml'lS :al'e :In·'Q.wne:d~

Egg Crroqu1etl!es ('ollis K.l'o)(:elt)

Prepare

<4 liia,I'dJ-.CQ'D k,ed Egg $ (pa gle ,:5"

Meatl.whHe, mdt over direct heat in top of a l-qt .. dnlld):h':l hotlar

y", cup butf·(lir Dr Aii,al'gal'ine Blend intn the butter II mixtnre .of 14 c: up fhUJ11'

] '1eoslPoansalf

Few gr:aioli peppE!'r

Heat until mb:'~tl;];fl.buibble.s~ stirring ?Qr,uuacllllJ',. R·emQve hom heat, Ad,d fiT,ad ually, stirei Ilg constantly

:2 C:u'ps, milk

Reb1m to b001 and br:iu.g 'iilpidlyto ho.iling, stkrif.lg coust~Hl:ly;, eook: 1 10 2 min . Ionger .. Benrove from heat, Vlgo["Ousiy stir- abou t ~ cup 'of d:tG hot sauce 1 tmhlespm:rn. at a ·t:ime{ ~nto

3, eg'gl", ~ngl1Uy beaten

Qui,~kly blend into sauce. Cook ver s.ilnmering Wlll.~e r :1 to 5, min '., .slir:ril!:1Jg· sl 0,,,,1 Y' to "~ee'p it eooking evenly, RSlll0YC; sauce from s-i'mrne:r.ing WI1~~r and cool slightly by s~uins ,ci)o,yble boiler top in bowl of cold w,arte1".

'P,ed and d.ire the Hard.Cooked ~EW and g;elltly mix them with tbe S:lIUCB. Coot ,complete'l)' iUJltl chill :mixtur ttl ,the :ref:ri~eratof ] hr. o.r longer.

Before' ::o..h.8.Lpintj; the 'Oroqllte~'~!;lS, pmplu'e ana keep, warm

,M,ljJlshroolm-Wlne Saulc:e, bee 'DeepFi'i,e4 IE:09ls, wiit.lh MUl5htoom .. Wi.ne Sal!il,ce~ pg.gli!': 42.)

Abou It 20 min, before d.eep.fl·ying, fill II d'80p saucepan !fIle.half to two-thirds full w,ith IHyd~gJg enated ve.g·em:bl,1I1!1 s.hCllrlen~ng ~ qll-pul'p:ose ~horllem,~ng~ 'I,tud 'Of' £Qo'king 10'11 fa r d,ee,p-iFryiing

Heillt .slow:ly to 3,75~'F '(p,a,ge 5). Whcm using an alrHomadc dee-p.f.y,e,l\ followmaulJ£aChtrei', di:r>eclliODS for {luion .. un.'t of fat .md timing ..

Shape cold egg' m~x.ture into croquettes (~llffi 01' cones). usmg about U cup of mi::t'lum for

each, Ron them. in .

1 % CUp'S (:4 t.o 5 slic.es') 'R"e~. Idlry bregd iiilf'umbs:

Then dip them Into a mixture of l e.gg" wel~"(beQ"n

1 tgbhJJspoi!illlil :mUIIi,

.Again roll them in bread cmmh.s. Sbake off loose: crumbs, D:eep.:f:ry toqueUe53 'to 5 min., or UJi]Jtil golden b:roW1J. F )T CHll.y O}]~' layer of crorqueUEl$ at a time; do not erowd. Tum therlll OCClli;l[OlliliEly ito browlli e,'enly. Remmre ,omquettes with slotted apoon, m,aJiiniI(g over fat :1~Qr a seennd, Remm.~ [Q ab:sQrb(mt pa.pe~.

Serve with 'the Mtlishroom.Wi.n:El Seuce,

12 croq'IJ.tJt'tc.~

Deep-,Prh!d ES'9S;

wU1lI1 MwshroDm-Wine SQuce

(T'OiGS Boli' .Midg$s~U

TlUi1S~ hard-oool .. t1il egg.s, liiUve III n:ew look ana RRlitl ta,\i'/,e'. TIle n~·o ,~'ook i:s'm'J,(J 1'0 ffle;r'pa,~Dake . batwr.()if1a~ittg In,~il t/~e new t~.,~ .taa nnulArllon~~ wi.l'lll!!' $~~.

Far i111:l4Jl~roalli- Jf?i'Ma Sa:tl~tl-SetOliJJtaII&.rn. skillet.

:p.t''ep;e1rc: allrJs.et 1I.l;I~Je

I cup QII/I;,ck Melll!tBfo1h l(pDgle 5)

C](l3.TI'aa:nd $]j~@ (p::!;ge 4}

'~c lb. m:u$ihrQo,m,s;

M~l:ti(;!. "rhe '$lrilte't O'Y:el" lowlilf(E!.t , k!lbles,Pocms buttt!l!'

Add the mushruems to the hUU6T w.hh

3 tgble'5ipcI<!J'I\1S fillllely clli!laJlplIld onii'cl<II'I

:2 tables:poo:n, linely !);hll!!PlPed plilllf:~I~y Cook slowly, sfu·ri:n!l:B'!il'f!.tly. u.ntl:l mush.ruoms am li~htly browned ;tnd t-GHlne.1" iBtt.uill o·n:i.QfJJ5 a'r.e tra:R6p'lilr~u.t. Remove m.lllsl!i1-oIO(ITlnlixtl!l:r.I!: and dre ]j;glLl:~.d flf.Offl ~d)::jl[et· ,to ablJiwlJj: OOV"e1i:' bow] ii:Eldset ·aside.

M,eJt in~he skm~rl

3' .. b~e!Sip 0,on5i bUller .Blend into llll .. u~r un'ti~ smeeth 3 tl;ll.Me·s.rHlIQIIII!S tlJ'OUIi'

,%,. tet:f;!Ii(ploOilii s,alt YilteCl!SPO on pepper

Heat u.n.ti:[ [!'F!I[xW.te bu~bbl~ a:l'll.d~g .I.~~hdy brOiwned.. Remm,l'le .£WIIJ;l bs.a::t. Add' gradually the :r15:5Grve h~o~h. l'..ti·['rillg Cl(l::[Di6:1'~nd:y. lIl'emm Ml Imea.t ·ana ~,r]]~:rza.p[tn:r tl:o :~01i.[i:Ji1!g" g;tirrins: comta!ll1J~ oook Ito .2 min. 19rtgelt' ..

R.,~move :!l:l.dUe t £!l"<om heat. Add gtad!$Uy lUI , S:l!,UOO'! stur.mgrlEQ.[J1[st'andy

% ICUp diry w:h itel w'i ne

Mix the mushreems and~he H~ujd in bow 1 whh thesauce In skillet; Qov1c;r ",lliilh'!l: a:g,fs{'Il: aside

Hrr E~-AbQu! .20 mio.bElfore deep~fry.~ng. till .!l ClLlap 3aJJlcep!l,~ one .. ~,!l[ to 'tw!{,l<·thir·ds f!,.l,]] with

H"fd'l'ogenated ve1:lBI'Cd,~e 'Il,holl'l<enin,g.

I;IIIH~p.uI'JI<i;liSe .siho'ttenln'(lI. ~al",d !I;n" !Cl'oolc:in!g oHF,or d_p-hying

Heat flll,Qwly to ;3<'65I;!!F (page 5), 'WJnl"n u::dl1g automaHc d:eep·fryeF,. follow m.fInufactl] [le-ri's tlj reetieas for amount of fat ,~I'I dlimiCng.

l:;~f!\ep:!lMan!r] If{l,m(lrv,~ shdl£ J'I:"om

1 0 MQ!t\d~C:o,o.kedEgs:1iO l(page 5.~

liQr RQ.tter-5~fl: t~'rheir a:Q:d. :!let <lisi~ 1 % ,c!IIIlIs sifted' 1110'1)111"

l", h;lCl5PQQ'!IlI s ... lt

Combirneill a lL.qt. bow]

'2 Il!9gs~, s'ltglillllily beate.n

% cup milk

Add tjIJl egg mbu::t1rfl {:!;[).Qugb of the flour mixture -tv m.cllile 'aJ. vel'}'" st:i!ff Ioauer. Sll.ia::r:i:t!gDust

unti] smooth.' .

Dry Hud,'Ua.Qked ~. thoroughly wl~h absorbMlltpafJ(!;l". ,cut, rwo eggs in[o~rt!!llve:5 Bnd, ... f'ap in w~xed. ]lapm"t sct I3!sid.e fQ:1' .gFlrll ish. PJace r~a:irrdtlg ~ ;1111)0 h<tii;lelC, a Jew at. BI. time~ toroat ;fho:r(lu~ly", wefllJ]ly remOIi"e eggs from ·oo.t'~,el' wHh !10 rk (!<r!ll~u6d spoOl] to dll!l:' h~<li~ed fat. Deep-fry ~ggs 3 '1:0 4\ m]n.~o:r!;lntil go:1d1el1 ]Xi'QWfi, Fwy only OIIU:: layer ,of' eggs al :El 'l:U:I:l~; do not c])Qwd. Turn c!mS ocea.id,Q:rn8Uy to bnf!l\l'1l ~~nl:r- 'R!I;'!IItu:nre leggs, with slotted S"~Qon! drOlluWg (nr:er. fal: f:p:r:a, :seCQmll:~; ~:rQl'eremoYin;g tflabso.rl:iernt papet. Pl3Jefl the ew on'Bi wum pl~tt~" .. 6aDlis,h th~ p]!IUEr 'With th~-r.e!1Ierved ~d .. ,Coo~~ "E'£g h1ilve8 Huclip.lIIn;illy" ~:rV)!il with the M!Jishl'l~Qm-·Wine Sauce ..

Ba~e,d Eglg,swiithl Saur' Crea .. (,',g'i,jt5 T,eifoUell

Bu"tlter a lL!4"Q'L casserole,

Set: OU!!

~% C:UP':i thick I~CUU: ,cteQlm

~, (lIlllP' U ,!OU,ee) line. dry bread crumb!!;

~ CUIF;:!' b!.!"ter~ cut in :smaU pi'ece.s:

P[ac;e in th~ ~$::ie:1"n]e 1M: cups :S01ll!I"e:remMf and olje·h:!llf '0-1' hut~:e .. , Sp-rinkie oVersom' 'c''[:"€;J:r.o and buuel' une.h.BJli!" Q!dre cfu.mb!ih

5lt:ll.oU'l

6 egg.s

Break one of the 'e~ in:[';o a saucer, SHp the ~gg (lellt!) hre:f~d 'CIli1"mh~ by 1iltinc!!l" saucer it!iJwud .wide ed~ of C:.!3!:Sserohe. A.dal each of the reo mai,(tmg ~w~n the same wa y . Catefully !U;r@n~ rem.~iniflg buUel:, sunr cream :and urumhs o'velt e<gb~. Top with

Y3i !CliIIP ,grated iParmB,$ItIln ,eihee,!iUl:

Bak.eat 32-$OoF 25 !(iI' 35nl~n .. , oJ' uutm 'eg~ ate ~et:.SeiCY"tl. ~mm.e&iatcely:.

M.u$hroOrD5, wi'lh Saamb:ledEggs (Gcl>fnbQ T'Q'ia$;!ii'ai)

Set. QUI a 1 O.i:I~. s:MUe!.

Cle'!3in ~ndslice ,(p<1.ge 4;)

1 I'b. mushll'Ooms'

H~BiI :in~l~e "SkiUet

'Y2. ,"-Upl buffer

Add. tht: n1.USh:r'O'om8~to bu.1:t~]" wtlh

14 eup1ch.olppe!ll!l '!!lI'nli.~.rI

CO!!)!/.;; :slowly" :Stirring oe¢a.s;ion~Uy.wrrti[!Ilnion .is iI;~:aREi:parentl!!!l1Id. mUrli~!I;:'~Qm:s are' Wightly b;r.DwnelEl ;!lind tender.

.Me9.lI];wh i]e~, !blend tn>tIllL'.oughly

'2 egg's, sHglh:Uy bSlillleQ 2~la,b~esPQcl'n!li 11'1 i e'k "0 U I' Cll'Iea:ml ~'etl!$plC!,onsIlllU:

F~w 9'Fgin$ peP#BI'

POll!' 'egg mixtut..;: into 'th:e slti]Je't. mixing with themushmoutls and i(l~ioim!.s • .co-ok slow]y over ,]o'w heat ;'lW:ith iii ,f;o.rk or .!'lpa:t.llla:.Hf~mb:.:turce f:it'llmhQu(l\ITIiJ.nd :shJe~ of skiUeli: 9,B it dd~keJ!ls~ :!iI.I.owing u:!l(l9:oli1ed '(iI:i3J'£ rc l1'lJ<~' to' bot~om,. AV"Oild €.'!)r1:stan:l: gtirri.n,g. Co.Qk'lln~la em~afe thick and c~amy tb.f'olL'l!Ihout _nt s:tiJl l'lUJl!.'!t.

·4 Or .5 ~ifi{!"5

43.

S'cHl1m,b~ed E'g'ss, with Anc,hovieSl (T,o'i~IS 5zICllrd,eUtivul)

Sg:li >OiV]t an 8.in. ~illeL

]B[snd tho.n;),ug!hJy i:n a mh::~llg how] 6e;9\9!5r 51!i9lhtl'y beglen

6 fabf,e,spooo:5 fh:i'ck SQIIlIIIi' £J'()am % fegli!l;pg,g!'ll .peppE!'1'

.2 to 4 '!III'I . .;,hovy fllleJ.5,. :'Ve:!'yiflnely chopp~CI.

Hea~ th.e.skmet l):!Um just l1iat en,Qugh to 'Si~e <'I, amp of "r-atfE:"r.M'eh in. the 5.kmet

':2 t'~1 ::lI:'cdJle.sp,olo!llls .bli,flit-Qr or ma":9'~ri!'le PO·our '~he egg mixture .into the ·g:km~til.nd.ooD'k s]owly ove:t]ow heat .. With a fOl'k lOr :fIp:!lt~.]a ] ift legg . mixture from bottom allld 5id;~$ iOf stinet <!;Sit thickons. allQ~"'lng uneooked p~:r1':. "1,0 fIIO:Wfo bo,ttow;.do 1)lotstir. Co,a,k EntH eggg .aNi'. :tt:hl.cik ~nd .c..reamy ti1:roUghO,UL bu~ $~tm moist. Serve .l.rnnlecl:~t~ly.

Brown Buft.e:r :&91gl

~VIQl~j(llS T9iis.J' ~---J

Heat hi ~ heavylO-.Ln.

hroWJ1.ed .

111· cup bUiHer.

Set out

6 e,gg~

BI1!:lalk CIne of dl!e ~g<>JdS into a: $.IUOOl'. SHp egg inh;JI ithes.kjlll;lif by twh":i:n;S'.;Sal] e.e[J!" toward i:~5ide:. ~d,ge of the :skiU01t. Add e~!rn otdH~ .mmahdng e.[g$ In the ~ewll.y. Reduoo hetl,;t. F'I",l'lqJ'I.l'entiy' bastiug ~ggl1l: with ib:uuer in skiUet! c,€lo;k ~lowly~ abcfut 4 min ••. ~r 1l.mtf] ,~ reaeh d~s~red. $~...g~ of ~ne$s., Or~ IHsiGoo. '!)E biWitlUS. )f:ovell" pan;: {lI:l' turn egg~ ov,~ OIl:"'Cfl.,

Spri:ukJe eaeh egg with

. Few 'grahn 111311 F'ew'.-.Q I'aiin!i pep'lper

Remove ~w to warm platter. A.dJd t@:l:ernaln. mg butter in slt:i[]et and m:b;: w~n

'%I: 'leals:pOQIiI vElllegClI'

P,our viine~-hlltteFm;[xt:!l;l[ieover e~ Bln~ $iE!I!"VC immediately.

Not .until .,'YQu~ve ,had this delighl/u,l' QPpr,'QlK:h, M Old, Wo,r-ld Cf!J(lfrer.,y thrautffi Hun~R des.serts--rich s_ pastry Um.~; lli.~y ~welr.s in .,)'Our :RWuth oudthin,.layered 1)00015' Turte' uitJ'a its e1tar:""cteristle cn.I'!'Chy mr-wnel/rmsfing-iuJ.T1e' you ,exper,i,en.ced'lhe ziUimam in: ,;he rit:h spfllCi.a~'ti~ so Jauww in Ce'l:tralEu.rope.

Do,b05 Taite I,Dlol:lo$. '0"',111)

{S'ee ccnkr- calor p.Mtll)1 Del~oute layers" ~elvelyri·ch ;:hoco.fa1.ejilting ond G, CI'f(lWjl'l oj cjFW'l,d~y mmnl'd SlrJi;r6 ~p. r1.e'i:n~pir;ar;i()n, oJ til, Hmtf!lP'i,rm pfUfr.,. d'wJj ~ DofH,s, This ,tor-tie is. a,spooialr;el~iQn treo:l JOF HungtlriatlS.

Six !:J;.;i n, HIU:qd IB:)'Ier ,~ake pans or 6~X B-m. ji',olLlDd.layer eakepana "",vitla J:·emovib,le :l:J,oUOlm~ will] be needed. (J fnee.esslBry I' three cake lil)'ers .may he baked a:t one twme and tbe- same tbr:ee pans reused rot the r~a~D.i.ng HllOO lay~rs.)

For Fra~lin:!i--Put Into a !liooaJI shall,oiw baking iOIis"h

8 hare.nluts,

Roast at 4O<rF 3to 5 min., or until slk.i.ns am loosened and nuts arel lightly 'was.ted .. Rem.ove nuts f :rom ove:na.l!ld ooO:I.sH,ghdy ~ d:i;s~iluj\dI sk!m. :~'.'i.Jl'JIe~~,. ch,QP ot" crush hBlzeJn~js and seraside,

Melt (psi¥! ,5)lond set a;sicle to 0001:

,4 SCI'. (4 oz.) unsweetened chlDe,glate

Creu:m in a .~IIFGe bo,wl1lli:~iW l:rUltt:er' .is, might ,and 'flut:y and, set bowl aside'

1 ;eup ,firm unl'alfed b ... tI~ 11 're~;lpoD" vanilla la:xlJ!l!!Id

M~x :rn a, smiJ.,U sau~e~ ha:ving aligh,t-ittin,g'

11 'I;UP '!III gar

~ 'CllJiP water

Bcr.illWg 'to "boUins-, S~lrring ;g:efi'lly until !!Oug;al' .~s dissdlved .. C~t 5aUCE!,pan :and boilsUoIlii.p ge~dy 5 mlin. to helpwash down tiny 'C'l'Jsm]s tua,l ffirglu ha:v~ fermed on sides of SRU~pm,. Un.Gover ,s.;,tueep.anand. COUb:oue oook.irr:ig Slimp to 'llu'ea.d 5'W,Ij';'C' 1(230°F tlO 234°F). 01[' ul'Dlti1 sh'up ~p:inB <i!! ~in.lhread\ll"hlm allo'!i!t'"Jed'ro dro'p' from fork Qir s.poon. (Re:moY'e f:~·om. heat wh~le '185'f~lJg'._), Set sirup ,~.ide"

Mean while, beet until thioC:k ,and Iem.Oll colored

6 egg v'olk.

lBeati~oo~st!lI1J!i[ywid~ r)lJl'UJI:tyllea:~6r. pour ,1tk~ hot sirup very g,rad!!!laUy in.ath~n s-iretm1Ji. UrutD egg: y,alb.. (DOl no t SCll"ape siiruJp from bottom and sides. IEif :saucepa!il.~ Beat egg yolk .ntixtUI6

lllHti~ 'VeTY thick and of 5~Jt; consiMen:ey as the cteam,edhnuel:'. COQI crrmpl.f;'!looly .. mle:sJ't ·.egg 1olkrnixture~ abouf :2 tabloopooF.llS Bit i8i time, [ul:Q ~e butter 'il.!!Qd] jm.: h1~uded. Gr.adttaUy b1J€:f'ld in th.echoeo1J8!tearl!dtbJeI h~.tnl1ts. Set f"Qs'l::ing JinlDo tb.e .1!'~:f.rigel:"a,tlCl],," to chin.

.Fro- Ttwrte-Plr~pa:rn (~,g-e 5} ,tb!$ slx. H·in .. :round JIOl,)'el'u<:!le 'p'~ngt or ,giD)~6e botooITl.5 ;gf the six S.lin. :roiLU1d laye:!tC eake (JIiEl.'fUl. wlltik 1!'e· l"DiovilI]jle bO'Uoms.

Measure .ana setaside

111;1;1 p :i;iifledllo'u~'

Put irrto a ~¥bre 'bowl a_nd heat uutil very :twck ~:n,~ lemon oolored

6 egg ')i'IDlks

14· !i;1,I;p :j;ugcU'

$e~ eu YQlk u1.1;\'ill.l"e aside.

Il:e~t 1;!I:U mf~ort.hy

6 egg whikls

Add gradu.aUyt(!)' le~ white5~ .he:~:I!ing we]JlI.fter ea(::h addJ,t:]on

'~ cupsu:gqtr

mealtuDt~] T'Olltnd,oo pe~ks il!.l',e~QJ'"med; and egg whlees .10 !:ilor:sDide whenIDol"l is pafd8:Uy ifnVHli'tJl:ld. GBndy spr.f!l\lld. eoo yo.]:k mixture over

beatene,gs w;h,lrles; .

Divide the s~n!ed I)Qttrtn,to fourpottions. S~f!; Olle 'pOlrO:Oll at a, I!timeove:l' 'e'gg' -:mixlu.l!"e: 6:QG. ge;l1J~y "foM (pag,¢ 5) just' uiI1til 'b]!'i)nJdj~ ·af:ttl'.r e!1ch addJtion. s.PO()i[ii; equal ,<LJJ1O'unts!;l!f b<lllter jntQ~'3!b rl!ll!l!~ainiji. s?read 31! in. th:ic:k:. St~~r pan.&ln 'Oven {ptlg0 5),.

Bak.~a.1I:: 35i(}".F :about 15 min, . ., nU':'l:udH H~}I't1y b.rownea. Re-move w~teJayeiC'sh~,eoollns l!'acikS". U Il,si.~g: 'wo'nr-td paper Hoed parm'S, e.::tJ!:iefuUy aJnd qu:i.c&ly re:movec]lIIyers from pans. ~gffin.r.d:ng a;t O!lmter; t;earf'Bi~[' ani[ Ge~ndy ,P;J!lJU it Ooff in srn~]]ph~ce~< (AUg,'!'!I'" ];)!;Jlets il'lLl"e:rr.mn<:ahJe bO'11101:l1l. ~l1S to !;la~:d: ill. p~ll}l :2 nw:in .. : l'OO!i!en edges, with E;,pa:tI!llJa, and .c~fuUyG.u~ laye.rs ',B:wBlyf:rom

llottoms of ]»;.tJ,s.) Ga:refuUy[ilL~II'ClllII1l10 ~'HlilH~11-1 "'Blcb rjght~!!I,ide lip find ceol d1t11,llplol'~~'I!1.'

Beat tl'lIce ~hi:ned f!rn~H:I1g untll fJurrlr'~ ~I~H ~.] fFciio'tins::7il ji;n. LWck IOn fOlLllL. pf d~.e' tnI'll' III,~" ,I ~. ll:ktd'ng'one layeJ (lin top 9£ wn·otllt'l'r. Add Ihil,"l h layer" .m.lt ito not bost ~o'p. Tl1fnl)' ~pl'(lrl~lJ .fro5'~~f:lg !l'U s,ide'5 of' teor~·e; .. f!l1l~ d'JJe .Gve l!l.}'~t Zljml :r:emalnde:r .o:r fi:rultin,@i iuto reftigtl"aN:l'l".

~le.anwh]]~~ plaiCe the sixl:hlaYf:f, wih:ic,[) will be the top of torte. !]n~1) a $I !:la-]low b.lilkirq~ 5h.e~t. With ·hae'].:·of!i:.nife hlan:l.e~ nUI!:k.e 16tQ ]S"I"'e<lige:, shape indentati.ol1;.'l on [~OP (If .laYClil",bm dlo ,ri.CII'r. cutw-ed,ge~ <l'pll.rt,. Gr~se a. smal] 1li.x'M "err baki.Jril.g s-hef)'J ,8.rOulld! tlli,r~B layer (so lllat c8.rahle] ·r,O,p= p~~wm not slick: tQ' ~ilik.l.ng sheet. If :i ~ iCUllS Q.ff) •

F~'1!'C'W"am'el ';l'u}J'pin,f.j-Melt Jn heavy" n.igh~. ~o~(:u"-.ed. ·~m..aln akiUet o:'!!e~r ](lw he,OI:!:. B!ir:rin.rt c:.ar.!s'tJl:ndy

%. <cup Go,m'edi'o'!'I.e:rs· $ugQ'Ii" O~ca~ionaIll1 remove :!ii·ki.I.I,e~ from flea,it aad pr~1$ Ou .. U ]'Umps in S'!lga.r: with h!:"l!ck of 1;I}}QOn, Cook S!ugar !IIlnti] sm,oQ1lh and golden bll"Owl1. Remove from heal: and quickly ]~iOUT onto :l:Op layer: ofl:!t:n:lle. Spread G:ll.tl3::lln·e,[ Itoppill,g 'e'l,"teIl]Jy 011'£1:£ l:ElJyer withl8:. s:pa:t:U],Ei:. 'll\!or.k.i.ng: raprd[y hefare' :5U8i<lr hardens. W f:tb h a ek o'fkniJe blade, .:ooale wedj"oe"sn.ape:il1.d..enta1th,)Il;S over dIe ones l.nad.e prevjjcn$lyi~. the Lm:'t,~ layel'. W:ii:th bJade of .kl'lm:,... Gull W'!\ldJg~sap,3;.II''tt.

R~H]Ov~ithe laJffFs aJDd' frostin,g·frtgmrtefdge.rBl.tor, B~t fmlSting unt]] fluffy. Spread .Fmsting U in. tl;h:ic~ on. top of fifth ]aye!:" ~i'g,d;:nnln,g-e call'<IImel.lopped wedges on top mf:it. F;:osl' siae'S. 0ESixth layel~. Using a p<lstry ha~ <lind a. No. ,6 deCQira,l;og '!il!.:l!he~ p~pe a :bo'l;'\de[" of il"osttqg amund :l!:op 'ed;g~' of ttorte. Chin i:m:t:e in ~e.ff'ig. craWl u~ntil frusting is ·n:nu. ClI"l·-.serv!i:n"gs "with knife, M;I.de 'of w hj,eh h:J1'.S ~een dipped, :in:t.o hot w.l!lter.

i.E n zel!' T,orlte

(Unci Joli'fa)

P:rep]!r~. (plI~1:l ~) I.\:wQ 9."10 ,round ];p:yer oake pains.

Mea~Ul':ej, dki'!,i'id~ill,to Eour rHldio[l;!l .,and. '~et ,asMe

'214 ,cups; si!itodfl.'D.lJr

Cream until very 'soft al:l~ fluffy 1 ,c'u:P l;I'n:salll~db",t"'arc

A,J~Jrad:1i..l.a.ny, cuaming unl;i] ·flu.lIT,. ,~fifje1:' eMil addi~;DCln:

'~h I'lUp suga!l'

A~d one at a;' lime! .b.e;'llling:' untr] v.eJ,'Y w~~J .~le:ncileda~d :EI'I:l.fify afoor ,eildh ail rilitio.n.

8 'IIlgg YClllr:B .

BBa~ ~n'ada:111jYD!l1 ~ min, B.'flm: ardclHi.oD. of c .... a.l ... "" ';Cl':lk . ~':'t '<:tit v-"k""v~ " . ,!I'4!"::'. u~ .' eC!:!l' 'f "' .. ~, ;;;)"'. <e~1'lI ; o~. _ m.,.~·dlOO __ SllJl¥.

Rejl:~ ulrlill~(!):lhy

8 8.g9 whiil1e'l!

Ad.d.gr~~lua]]y,. bea,ti:~-g w,~na:fit$lI: e--adh. ,a"a!.d:ition.

'% CUlp 5,llIlgClir

Beal: 'I!1lntiI rOlW!tied peaks ar~ ]'{w:med and eoo; wl:ifes,. cl (I not sll~e whfln how] is p®"I'.'l:iaUy- myer'IDm:l:. Ge:'Jldy £pa:e;!l~heatenB~ .whit{ls o'ver (:'~ yQlk m.:i'l1,;mJlle. Sit;t om::' POFttUTI of th~flour ov'~r ~gg: lvh.i'I,r:iSt" ~[lnl"l'Y fold (p~ 5) '1JI!hb;a 'kw :sttokesunril. If:a'!:~el' is ,on]y J}fjtrt;~l~y bhmrl~. Rep6t1:f with seenndand Lb.elll. t~dll(:1 llort~on!1i "O'f Ao[!i[', S~ft re-mainiugo:nifl·f.ou:rt"ll of 1I0llI.]['· .over. ~1ter!l.l1ld g'flilll'tly f;oid j~ -, 'I:'If.u·jl h]ended.,nq riot 'O'lte.r.mbd G-ellidy mIll ~~ n tter into :paill;·"l1l!d!5pI!C::tiid tp ~~!>'.

.J;J~ ai350~F 30·W 35 min.~. or ,un.t!'] 'l"oi:'l,n:.e t.e~ts~ire '(p~g~@;. 6) .. Cool ;tlld remove. froID.

p...... ,~" .1~!. . ~'''''..li IT,-"" . ,0:;:,\

~ .• i\lO """" ~.,.re.~.~ \l'~e Uf.

M.ea'rtwh i[~, .blii:n:c&. rn~ge 4) lIua sat .as,td!~ Hi: to 16 la~nu::tnd!!!,

When t.o,rt,;i' i~ roo.']ed.,~p:r~<I!d .ev,gn.ly Q'!j"e;r ,top of one .layer

M~...,u pi thlcik.· ~a's,pbQrr¥plI'e~e"v.'e!s, Pla~e:ie!:gDd ]ayeJ' iIJ!.fi top;,~e:tIlOO'te! a'Side .

. P.~-epa.rl;l Bind .ff:'ost sio!es andhzxp, of tail'~ 'W~tll Chilililcafate Fif'g,sti !1!Qi (see ,Sacher iI",orhJ~

,pgge 5.0)

Be:for-.e f'1'(rstm.soecomes :lirrn! gal'Il:ish t9irl eqge

of mrte w:ithliU"he a]moru:]s-. .

12· w 1(j ,'iem~g,s'

Walnut Torte w'itl1l Butler FrQI:st~n,g

I(Dios T',orlla Vaiiias Ma'r%cd}

'" Base Recipe

Grease hounms c·r tw!O 9··tn., l:'il]JIHli ]OlJ.ye~ eaks paus wa,th l'einQvablill bQl'oolJm> orr: p:r'll:p-are (page<

·S~ two 9'"in.round .l.ay!:r ~~lle p~-s, .

Sift. higeLh<lii:rand E>~t llI:6illide

~ 'CIiIIP :;UIt~!CiI f1.1>!ij't

'~tegSpDQn Go",,::elll!~t:'ated solub'I'iI;I c'offoo

~ 1'!!!!aJspoon ,!;Q'CD!Il! ,arDutlll'h pl';(I;ce,S;$ ~CI<C.Da

G,rate (~e 5)

2: Ill: UP$ (about % Ib,) w,alnl,lts {abc'!JJi1

3112 iIlWlPS'f .grated)

ThoEOughl'y com bm,ei .... aloulls· ">'i'.i:1lh :l:t"i:lur ,mbture, d.llrkle 11Ol:lo {our' pordo.r!t's m:l!d :&e:ta$t('b;:,.

Bl¥lt untU \'lilf_jf 1hick !,tud Iflmnn ·col'OJ:~~

16~g:g y,oU(!S 111: ',up, {!!<~8CU'

Mix .g~,ntly rntllegg·,ygJ.k :mt~tl,!l:i"e

1 't:eaIiIP'Q'Cln g~Hlld IUn1io:!'I' pee:1 (pqge 4)

11~~PQO,1:! IrUIn

'!?i_ t.~;po..OIlil"",alnnlla eXfmcl Set egg yo]k miAtUE'eta~iile.

BeaJt 1.1.1:1 til. fro IL~.qr

>6 egg wh;jh~s

Add ~r;flLi!ljamy t]J (:00 wllr~~"'I.llea':ill:lg; w,eU af~'e>r eMh ,.u:]dhiou

'V2€U p 5 U !Jar

'Ueal until l'ounde.1 J1~t'l;~fi ~l'e fanned (l11l'JiU egg ,,~'h:ll'EH' d.n ~dt ~IiJ!e when howli1:! parti>El]~y i.l1v{':,rtoo. CGn[~ys:pll'l:,,1J.d'egg yoLk mu~.tum O'!,7c:lr b~~'ten (JM' wl~i·t~. 5[HliOn on~ Jloftiu~~ or the I1mn.w,<JIn.ul JuJ.xtum O¥Il1:" e&.~ mJxhtTU and gecn ~ly [old' '~f'\e $) '\V,j th Xt few &t:<ol,.-e8~mtr] hMoor is oniy paniaHJI"M~nClc~t R~PMl 'IIII'd] 6e~~tll:H! .acnJll lhen lhi«,d p~)FlimlIOl" 5pooJ;t remain.ing one-Iuurtlr of f[Qu.l'-wal.[1.1!.1Jl. ~!~f[i1ft!].~1"i hve:r hauer ,and ~endy fQld jU<8t llIflHbl~.ncl6d, Bo ~t.1t 'r!vC',rm.i.X! Cen.ul y hfnt hUler -j n·to PWlS am,,]

!'Ogliread tn i!lld~'S., -

Dab ,rut :~501°1i 250 lfJI :W mhx., ur until tnrte tests dl1J:t'l:o ~~gli:l 6),., r.o~'11 ~1l.d tro!}m;o",~ freDl pat.'!~ O]S [li rech~li ([lag~6~, '~bf:~tllortejs lobo]ed~ pll'~",ali'i~ the r~'osl~ng. Froat (f,i<l@ll ti)mne 1!I.'!1O: rll:!l:C:~ ~t:i ter:r~r!!~.riiltru u.Ii,l:~ Ln~,dyto serve,

.l'lW Bl,al'!?'l: l;;rt~~JbW,~-C.r~l/fe {~]i8:ge ,50, .3.ndsct ~1Md~~

Y2 ,"up (aboY'1 :2 ,0'01;.) wl!:lln!l:!ifs {abal"''' % eiUp~ ,grafted)l

.c['t::~ to;gelh~1i' lm~n mlxture islig!J.,t l~r1I~l~ nhJ~~y lVi: 'I:;WiP'Sflll'llif1 tlll!l!iatteod buttell'

112 teQSopoe'lili V~!i!liill~g et'.x:tlfa,et·

'MI .. f.ea:s,pOD'n! I"Um

"Yd nne f([ .8J tUmL':l', bealhl{l: nu.orpll~b ly ~ne:r 0:!!d! o.tddt l in~

2 ,eg!'llyolks .s e t a~ille. .

CCi'uJbi.ne in a sf.nlll,ll O:-;j.:!;lt~'il!nm IUH i II~; jl I ~HIIII fi ll~~l'lg l1:ov.a:r

1 ,cup plllil.5i ;Z labje.IiFuul.QIil ,!!IY'OIl!lI'

'W3 i!l:Up 'W1l'!!t\er

Hl"i[l~ 110' hoHit:!!'; ,over me,mrau[I h.l~M.!:H i I'I"111'A ~nUy 1i1:nril sugm;r is d{s~rih/B(t C~~r,sn~~.~[l:I!l 'lightly U-Jli,d hQil !lIi["u~, g~rutly 5· ~i[l. to, he.!'p \\!i,1asll dow II ~]my cI:ys I.JI,l~ 'l:.ba~ .. Illig;hl hay@ f.o;r!ne~l, on the gj:~65 of saucepan, Uno{;iI]!!{·~'r :samJ.@pan Bud!. eQ)ntirm.e~ooH'].g, simp to tlu:e~d8ll:i:~' (230~F ~~(I ,234~F),! O~ 11111[[[1 sirup S]CIl[Ut> a. 2-i.n:. IthBe:lldwii.('.n :!l.I.l.Qiwetl 11:(1 i:l.r-{1P f:l['mn spoon., Ole. ll1'iJilH'.·pal1l Irom h.eatwhiEe t{:s[ilm.g.)

Mellin ,,,,Ili le, be,..t unt~J stilT' (b,uit not i3:,ry) peaks. ;ili:l:e iOlCl:necl.

2. egg white~

Cunt!ilu:e be@!ttllg ~wbiu~~ srntl.pnu.[' die bert 6i Ttl i~ in (I ddn 51 1:fl'1IIl,1'l inld! ;bC"::IiI.t£Jl1, '~' w h:i tes, (Do unt s~r<lr~' sirup fmn:i hoU-om ;lnd s~de~ of 11)l.IJL,) CO:l:ltin.u~beIT!ti.tI;g I.l: Bow minutes lu~~. u:niH e~gwhlt~ mixture is very th~rik (piles- ~ofl;l¥} a~rl.d! oi~$o:m~e CO:fllS.i:slency as the hUl1:~1r U.b!lU~!.'!'. Cool ()Oimp~ ~,tel:y. Uamt egg 'i,\' hi te mix:tu re, &\bCHI t .2 la,hl~sp;~m:I:'i9at ,8.. tilCfle<i II h) .bl!:b'l,~1:'n:l.Lx't~lllir;e o:!n_;til lust M-e'ndcd~. :Grad uall y blei!].d~h.e. gf .. ~t~d ~,\'al!l:ili:l:ts in~o rros'llm:g, If i1e.cess\aJ'~, oh,m. ri:'~Is.t, .. i:ng :Irli ref1"~geJ'ai1o;r un til fum I:Hl1(lo1l gh W' !8]JI'e'I'lc:1 •

12··l'Q 16 ~er.L1t·rt.JjiS

-Ha;£sln,ul Tarte (M.CI~ryI01f\6 il"ol"it,a)

Fo]i]ow ~R~cipei :5ubllrhlJte l~ 'C;)lIPS (l'9ikio\Jt % Ih.) h"";lelnllJrts ,lOT" ~~.~:rmts;.

W,~1:IilIlJt. 'lo~'I:'!\l

~vi,th DUJI:~eir' l':i'u-SlLln!jl'

,4',8

Icrs,IiI;Q;try' Wb.:iiPIi"~cj Cre.cUI1 'Fo;rm

(Te:i s.z;inhab ~!ii. M . .ihia T'ot!l'Q!)

$B~t OI.I.:I:>tI. ~qt. dombt~ hi2Jiuer l;!;r ,;'!. '4~,qt., beat ~r:Ml:l!:lta.\'llt a:awR tina ,IRi·g~.]{oCtt]e.

Pmflate: ,tp"se .5.) tya ~":i:n. ;EPoIl.ln:d. r!'rye.r ~Jai:~ 'Pan,s,

.:M~~,C' d.hride i0:1);1 ·to'!=! F Iroi;r~ri~ '.;!!cItil 'Set ui,d;e:

1. %CUlpfi :liiflea tro'Ot

~lt ~ve)!: .simIl:liirr~~ W,altlr .Elind SiIiItBls'id~ fo ~7Q1'

thc:l;l. third. pq<rtiollJs a'l.~ Ho,llL:u.. B,:1tt .r>e:rn,aining PiI1e4(lIlJlr:Ut IOfllp:tJl~ .~,!!eJ;' bl2!i:t1lel' ownd g~n;tL.Y fCillM.. jUJt'1m£TI lIDk:nd~d. G;cJ;ad:l1Jal1 rarla. r;nfi:lled. ,I}~~u~rl . f~)'1:dil]g.JiMt :unti1 bl,oo;ded:: ]!.(')i RU:~ 6'!;l;tl:rmbd Gem\1Jy 'rum bauer inM' P~?Jfj:5 .amcl ::;p~l'mr~ It! ea~~

8:!lrea;tB51)'::Ip :~ t.o am min., (Ill tltitUljillrlte teg(ts' dl0tl'liEl - (page- ~. Go~,l ~n~ I'etI'lH¥~ FfQrn p:~ H5 d:iN'Gi1'1lid t~~6~.

w]]'ilet;ar,te _jff 'fho].i:!]:g,.;i1i~e "iJ:!I:i:11oo~~IT d.-rail1

2 ~Ulp:Si ~r~d l'a:S:pberfi~

Sele!iliil 1~ he!t".nes '~Q'r g.a;rnisli <!fnd p']a"'@ HI

. ,.'~'-: . ~

l!!1fTIg~JO ,

Q]i:t 1.1~~itii:~ rOliSp'bFr~~$ an'tll nTi~ W[tr,1

1, ~iIl!~P'Oo'n fUm. !;jet f:rUlt ~~·d",e;.

PQJ:" $w~itIDJ~(~ rp':h_ipped, e~"""';Chin ~.[;~ .. , firige,]"~_tGil' tWJ] l-;q'l;, b.Q1\"i'!,~,.<!, r\Qct~)l Mal~er-,~I'!.d

i2 e "'piS wilfi,ppillllg 'Gl!ea. -

Set out

Vi. C !lip siDed !ii(liflrf;etlironers'! slIIIga:r

~(1'1.1]"TI: 'GllI'P' of th:i U ed- 6t-e!1IT1 lI:rto e~~h 1m~!,1' t 1f:!eal un fn ('lll('ea:m "S~natB in l1~~ .. Ii~n lma.~l' is rJ~w!y ]if,ted trpj~:ght" Wjith 'few :5111::;11 ~tre.,~~St E~e(l: r.q~e-hal] r the S~~.ri;n:m Qa~h p<o.rtJo:n gt[ Wlltip:iilecli ~~ m!l¢eo):!j·.~;ldlf ijl~fl:':ige.f1l_':I:{l:[.

T(1~~lut£bJ:e: Tarte-----"Fold t(~g~ .5.:) 'fbi: 'cll;tTcall'p" ~enli~_ h~~:.~ tl-J._e ;l!;l~i!i~d .pg~(::~n OfW~l,i~a c$J.nm and Spl'~~ ,eVmt~y l;i'V>C:l;l" (IDle o:f rh"*. ~9'rl:e.

I.

Ua-;Sl!!bQ~~ WIUiPliled. C';~ll,:rn, ']"0J;1';.u;

laf,e,s. T6p with 8~jJona 'layer: iJsings~thltil .. GOyer l'ioi(l~ ~nd. then top of liIT~wjth the ffls,~nrea ,wbll?ped Cream. -

RaIl .roWi,arved bwa::u::':i:,e:s in ahOlJlt

2 'teaspoo,f.I,S'S'I!!!Dicrll"

Ar.r.,m]g~ J'Mphenre!S ii] a eirele nlmund top ,ed:gr~ of "t'(>I'te . .s~t into ];efri~:;J.tol' untiL Te.:;j.d!y th sl;l:r''It'e~ To ~Qicl. 'somljll;eS!i!, ,clip:]l ~I?[l;~ njj.l~nge'f. t:han 1 ~H ...

Cheny Tort,e (C:;:sere-!i,XII ve 'To rig)

Sel otJJ~ deep 9~in. !)prrl'lg-fonn p.mL REaTI ·k (p~ae 4)

I cup (abalU' }l'3 Ilb.)almood:ll

G,l'llLte (r.age S} ~r Oll:.! ,if' IIJ.J.e b1i!ILll,Clh!;':(1 ;;iJ.[. t:t):~!1;]\5 (anouf 1;It cup§., gi:'atellh mix wid'!

2 1aMe'S;pooliI!j fine, dry b.-,gen. crumb,s Di1tid~ a.l~:J:!nd- rtt.tll!A, mixture in-ttl four pO!"tions and se] ~"i~)!e., l'OlJ..:at '(pag~ 4.) ·a~ (IQ<l!"scly (:hol;!l' thu".l'\eiln'ltinh1r{;¥,aILl~Oll;j.lts; mix '\"fhl~

2: tc;!bles,po'on"Si $1!Il.gQf

Rese'tY' ;jllij_mond-sugaJl" nrixtu ell f. 'If !l:ap"p,ill •

Waslli, QlL1 luli) halves a:n~ remuve ~lits 'f):'om ., Jib. d;,ai1k$wiMt ~heli'des (;albIQut 214·

CUIP5'~ p;lttu'd) ]):ram o.hl:lra::f.ea and Sj3'~ q" de.

JiJeatin a l~:r~€l howll.Uli1il very truck 8udJ~mQi[;I

(ioJ.IIlI'~.d -

6 e.gg),,'OIII(:s

3, tabJespoons :sllligar

3 tabl'les,p'Dan15 .em'on i'Ulie,eSet e~rclk ftlixluEf' ~idf:.

Bea tu,ntti froU.:r

6ug,p wh ita'S

Add Jl:iiLt'll!;.aUt ttl< ~gg 'W:~It£l$~ b(lii\.tiug wdl .af1:C't: ·eaoh addition

3 If:IbJespDD!n51 5'Ygl!!!!!'

Beijt until rOli.r~d!e~ p~b I:l.refo;rmcd allJ(~I·'egg w.hi~es dJ~ 116,1: sUQie, W'},~W:lI bow..] is p~1:'liall1 :in"'I;lll'~ea. Gently !Sp:rea~ ~ yo1!.tl R"H:iXtture OWl bBllteneggl 'W1 ·lC3 .. Spoon. oni!ptnl~on of the almornd-c.'l't1.mb nti :t~u:e ov~.[; ,~ mixture and, ~ntly Iald (~g_e 5) 'il'!i1h iii f~w ,S1t!l"Ok~ .untU

hauer ics a-oly po:rt~lly hli:mil:l}ft • .H~~al ~it11 SeFP.Ild an d tnerr;u thidi RP1"nozy~ {I f :Jl.l.~,II'!tQI1.d.c:rll:rnb. :Iilli.l'i::;~IJl;.re.,Sfm6l:n 1:':emain:lDgO:ri,f>f'9,ttr th nJ a~m.on!iJ~J:mnh' :r:nixr~ Q'v~t' h~tt~T' ,and 15e.ndy fnldju$t untrl bt€lltie .ijilo .uot '~)l(el'm)1l:J Cently

'tur:!il, batter mto . spread to ~dgM'

C,eniJy.plJ<l,ee Chef' over tQII or b:!l.n~r.

Bake ali .3"$:b~' I 39 to ~ mrrr., elr un t it to,·" I.:es:ts 110lle (i'l'lge, ~. Set Em.:m ~nfO 6601iililg raek, C,ool t9ft· iu 'paIn 15 min" Blili1u:v . t:be .rim 11:1am the hOlt't0I~ of 1:he'p~:rJ and if ,de&j~11.. 'Cut iiiw;a:y 1o:~tc I~. (,lan h~r.~:om a;lld 'lJet:urri to ]',ael;. When . !l"00 lSo C~nlJj]etely ~P9,I,er~,~ '~e:t

.It:t' bal.ill~ ~he0t ..

,Pf);t".v. ~n.gtlJe-Bea.t until ft0til)" 3 "9. willi ....

Acli:l. gm'wllB:II.')' :to e~ willies" :be.a.tin -wen ;a[!:er

eaek .t.ai':'lllitlor1. .

6 mb~eSpODn$ 5,Ug~1r

.m.at: mertJil~l~ until TQl!1nd.ed p~aks aI'"e fOl"JI-ne. Com.p,Jeteit COy. ~c Hna t ~p til turta with tha' m!ft["~~~e. S'p1rin;kle tb.o ·tQ<l~t@P 13l1r.il'ODll mnrLu :ev~]y I&JI!v,er UUiC' lo,p of'the mtlline;Qfl.

Bake a.t 350QF 10 to, 15 ~D", 0 .. unti], meringRei. is d~liOO(t.ely :b'l"Q~iled • .ogl)J torte a:n.d ':tr'ansf~r I: 0 Oil cake- plare .. I1~fo1Ce on Hi'ng, firt,.t .!9:el1ving ot tQ[";te~ lill? :brHe b.lad£l it:da 11tH 'lIi,'\a'l!ieil' , Tn ~ut r,elnilil;inde,t {lIf to~~. (fm eeteh,. 'eu't) w;Jpe lllol'ihgp,e Q.IT knH;,; blade ancll dip_ ,[uife blaCfu inllO ho.t w.aller.

('Si:!Jc bl!!!rT~r1a)

I

Pre~f\e:, '(p.1l,8''';; '5) ·1]:x7xf~M.fn, .cake pan. l\'F!e~~il;lre. d(1,ride rrdo fO!1 r POlt-io:._Q5'@Jld-set a.sMe· '1 CUip p.~u.s· 2 fabl:e;s:lih'),Q,lu. s:ift,ed' 'RoU,t

GraUl: {page" 5} ·oandi, set. as,[c:Je

41, OJ;, 'SS'ff1 i-osweej' (O~nd:yma kii 1'19 c'b ueuiat,e '11011' d,i Ppiin9

Cteil,hI '!LUlUl :Viilr:r 9ifJrt. and. .Hllffy

W CUIF,) UiI:I!sallted b11lIte.r'

.Add.g~d.:tlI3:.]]y, 9:i"eamillg uil?J.l:.n ~.ulfy :lJ:fter each

a.dditi;o~ "

Y3 ICarp' :5UgQII" Add. Q,tllE:, I!-:~ 8 hl'aj]!~ffi· .niH fiu.fry

• ,li, r!,i9 yaHC5

5~i ~' YiQFl~ ·"~U'-1C'u.JI.i"

.til 'l'"C1"J' wdl _ addi~fQll

EeatllJl,mltil frn1thy

. 7 .egg whiites

.A~ld g~du\\lJlly. be!Adng weB aflereach add:iti'ElR

~ IllU P' SllIIg(:l'f Beat 'l.tlnHl r())J nded pe~

wheil'05, d£i" .l119,~ 51 ide 'r'h~ ]8;

i:l:lLv~~~!c. G.eTlltly ~f.IrJi"e'.ml bemel;it e~ eoo y'0[~ mi':!tto;ro;, SPlJ:l,[I.l:l t;he -g.r.aled

e¥cm'l1'!1 o'!(;l:'r the ~ whi't~~·. Si'ft ,ona-

d:lI~flonT over the ~hQjJ@.Iidj~; gently f6]d (page fi) willi 11. f~w st!:'o'%;e5 until ooUeir is ~n]y l!~r-UeJJ,y', lli:iJj~J]{IDe;0!. . R~M;t w:Hh.,seefilll:d.~nd tlle-TI~ lum p"'!t-tIO~5 cr:tlllou n 51 ft&"1I3m,EnUIliljll; tot,1IJ:th of Royii'" oyer hOI Ue.:rElnd R~nt]yrold jy;'~ Iil~tn bLe.nded!. Ilo .not: (I1vel:,IiIl~""! "Gently turn

hatter iirlJ:o :p<!inand spread lJO, edges. .

&ke at 3S0~F 25 'm .3 0' m.in., ~ or until tor:t:r~, teS:~5 doue l~oa,ge 6). eoo.l anel renlove f ['"om .pan ~s di.r·ee!ted ~pa.we6). When 1\oT~e :i':lc-oQ[edi. :si[p,l it ',into t;wo l:i;tYc'r.s. S'pr.ead ~ven~::'ov;er tap .[1'£ Q",~ 1aye:r (e.lI1rt-mcl~IilI~~

W~ e IiI'P .lil'Dwb~(I'.ry p!tEl'!!o!H'Ve!l!,

P]a~ :Srill:ltiIl.d~:llyer ~6i:J.~-5id~ d.a~w·.l'!.) 'QJf:I '~.f.ip o-f 'p~~tve5 Ol:nds]lJ1ead. wi th

'~ c'u p .~~~~bewy ieU,

P~ep!lre 'Chopo]a:te F'riil~tiiI1l:g •.

,

Por C-h,(j(JrAQ.J~,. Fra.st;£ng--Plltt!i;:a:Uy m..e],t '~p<lg~ 5). be'lllg Ci¥Jicfu~ trllot lbo. ov~r1w!lt

:3 10,1:" !s,emi:"sw-eteJ ,Cia ndYlllr.lal~.i,n!g c:lic:lI!c:al!lll:t.;:, f!QlI" d ippilng

It~move dH,)~o]Hle rmm:tl~.e :eimnJe'.r:i:og 'Ware!!' '.'ai.lJdI &tir unJf;i:] C!ompffiete1ymeltelilL Arl:di

14 ,cup, 11:I,!'!,saH;ed' Ibd!e'1'

Sdr u it:li.tU hntoo:r is nl,elted. Cool fj[,ostti_l1I!gf;I.~:gh dy au.d1 p't:iUI!' on.lto '(Orrt£l;' spr~d If'fVo!llllly oilier si,d~ '~nd l\QP.. Chin. tllIte until ff'o<sting ~s fi ml.

- AbiilJl Iii JS.e.r.~i;Jlg~

("ahu: inta)

'. 1 .!;i.e ReciJ.' '" ~

Fhi" .FaUJ1.g- Pr-.epal'e ~ !!let ,Q;i~e

!Cgrttgge- Clilee,se fHti'lIIig I(gn:e-hailf recipe. pag·e. Si6l) 'Elr 'Nut ~ijllin,g:

(Of! e~.h~~f t:~~ipej! ,pgge 56) 0.11' 5el 'Q!IIITI'1 'til;! lMt: Cl;i'p~ ~bidf :ipm., .sl!iJ'd as apriic'o,t 01" peach

;F(J'I' Ba~'l·!?r-Set aut iii. ij:.in .. s'kiUeL r5:i:f~ ,toge':h>e:r: b:'ltO:'3how]

1 II;IIlP' $if"fe!,\UlolU'f

I Vol. leaSPQID.Flis Siuga-,I'

'!4i. leQl~,poo:nsa~t

Mf:;i;; toge:l;be~

li 'eggJr slUglhUy be~ •. fen 1 ICli!iP m:iU,

~ teaspoo.n Y!I!I,ni Ha e'll".trad

M..l!ke: OlweU in center J oifti:l:e d:ry ingredients ~md. add' inilkm.i:>:I;:Qrl[l,Ileat ~i;l;fL!,,-e w_ith rrqh.ry -~eate;rl1mtn~ootb.

Hea'r~ 'tbiEl ~·klne't J..lotil mlJdJ!l:d;rel" hot. Test ~k~l]et ~ J;l is hat ,c:tnongifil wnw m;pspf waiter dla:n.oo ift ~;iftl'Ian he~uJ=il or! surface, Lig;iltly bUitOOF skj[]et. ReJllf'llIDoVe !!lld~let fr~.I::D. ~eBit;pl(l~ j~ .2t"O:

2H, tab.I,e!"{pf!)ClIQ.s; b!iitter~. 0.[' JU9i~ ,enOllJ) bat.ter

tb t:0i'i'Tel" bettom 'of !6km~i!:. ~II:lll'];B iely'~n!:

S~]ne l hB·de anA .. "fgl:'th ·to :s:pread])atte( tm,irnly·and ,e.Y~lly. (:Ba.uer sho:uM~(!: ti~ ~ .l]

frmm, so' 'tha.t it w·iI[gpJ.r~d. ga:~ny .. Stir" I. !l

.:ttllfa:U oon'QUJ];t 'l1IfOllcldlti6!1l1!!ll :roUk (:rn:m Ume9 time I;i:eclnl.se[j~ne'f 'lhieke~s on 'sra;ndil'l~:')

l'ry Ila[ID~b. OVt;l!t' rriedItt81 hea.tun:tH 1ighdy b!l":6w~~~ ,(0 rn fit!"ttoa1l!-, LOQ~i;!!n ~g~~.with sfi'a:ru]a .. Irl.'lUl. f&"fJica.~e:. B:I1dI ~rO'w[l: g;eeoll(J]; s.~d...e;i;nve:rt d·.ntp .~ 'Wll::rm p,J~te. ,~[J,~atw:it:t:i·Mniuiiud!e:r.of b'a.1i:ti:il·.~U~w:r:iD~ skm~t: lightLy fi:rl'eMh pan. ~2lk,e.

While one ~iB[]ji'i:;:ake..[Q f[yin~, ·::'pl'e.:ld bak~.d pail1t:;"",ke w.itb 2 tfliIyI~puons liUing;ro]1, Tr:a:n:s, .. (6!l" t.O l\fal'.ll,l.. p]a~t¢:r an;.d _p~i1ilricake-;s wa1:'lTI bypJ.$dQ_gin a 35&'.F OVC<tL SIM':'I'C pancflbs'

'Warm, sp.r inJde .'ViI'ftlh •

... • 'Coofec:tti'a;nef:&' rs "g.g,r

1'4 to .16 p.allcali;€!i

~-----

~PClln,cakel IOak-,ed wifh SQur Crellin

I(Pil:d(ll C~ iinkll re,i"o~lh!i,I)

'~n[Yw Ii Ree.ip'e; .,nn'l't q_DlR~'Y:t(Ol.'[!~r,r;i~ AUI5:3il'. PLi!!c~ lfQIle,d .otnujiJltd pEm~ake:l> one layer deep' inJ:Jln~eted ,!!~8!llo'Whakinfl: dish ;al<iout 13dx2 .. ~ln. Sp.o~,[]. 2:~u-ps; th:i:c~ SOour ct~~m ev~nly over: ·~l:ieffi. I!}i3:J;;e un@~1l:ered at !lSOI")!:' 251lQ SO min" 0;[' ;1Jl]tilruo:lCotngh"ly he!l!ted ..

P'OP'P'I S'eed: ,SoufFl\d

C-M.·.~·1c: Ill" LII _,_' p_ ~ ",O;(:'UI

:C:reasE! iIln'rlt!om gf it l"qt. 'b-<iJcing; d.i.ru1.

lIe:.:iJ: wa,f&Jl,:fo:r 'h:uh (p,~~IJ: 4\) • I'l~!l:h· .. :~hop

J4. 'C11iI1P (a~(I!y;t 1 Jbrcmcillledi f,pag~

4) g~mQnds (.aibo,y;t, ~~ijPr c.lilla~R!1iidJ

MJ.~ ,;JLno'" d:s ,~11

. _ "'.,

" % c!J~ (iQIi:!G"!.12 10",.) fr.e"sMy g,ral!ii~iLd

,"''''~'t 5ie~'s l(pGgle 4)

Set Jl!lrJ{tU'!Ie I!!~. ~ •

Flil in,tQ a 1) CI.!fh'll\lElJd! -, creamu'Ilttl softenllld..

14 bllf!te:r or ma~,ariinp

Add ,~aJi;ta~lj;, ~~amrj'7 u:r;lFJ Hu:n;y,~l)flel'. e:!IJ~El

addi110n .

~! "~IP' ~:iiU9al"

AQd lH u. l's _E~ait£ng {P1i:lro,ug~rY' :after: leil~ill adi11tiij . .Q

~ 4 e"!I'5I1 '9llk$,' welJll b !S!ah;!ll1I

.Mf~ ,h1. rth-e p:d"~p.?t' s.£¢.d).alm1and ~mfxtwr.G MId ~ ,I: UP' '(abo:l:lt 15;IU.iC~J t1,!'J;f.!'! d'!'¥ brce,g"d

.~ ,:up milk

Boot u.ntH:n;I.1mn-Il1edp.Ela.J\;s ~lle ferrf:]];~cl

. ,.4 'e,tI9 wihi:lillllllO

. SHdee;gb whites onto [pappy seed mi:'l'ture.~ :cp1!ie].tly "!1lllJdgenUy foM (pag~ .)._) to,gmEiter." 1'U:\l(llL ba.t1J~I' iro tOI lliI.kiIl!g ·(Hsh., Se:I: di"$a Ir:lt:Q

] u, >1- 'I.. h . ....

t Me .l:;i'O~.lLi!:lg· water .uaL. c'

- - "jj>

Bake .at as-O~F4,_5· to 50 min .. or tJrnHI ,:!i! sjlv.er;

kllj['e,in$~rted halfwa:y hetween' C"Ii:UHll' ,lmi'] .edge. eomes ou~. clr':l:a.n.Sen.fe il!!lll'l:l~di'liiteJy.

. 5 OF 6 ~t'l~irl.g8

51·

..

5'2

S:ponge ,Pu&De-s,sert

(Indiianer)

NrA'Om wlti.ppr!.t1 ,u~m trtiheil mil)' t:e~nle,.·. light, €tEiftle' tli1d ~opped~ ,wfdl ri:d~ chocr11mfI.

~,?>er~JiDJ :sheet~ wilfu, unplru-..ed JP·p~'r ,",n~I tiri'w 2f'-in. a:irde~ on.H. spa(':ilug 'l:heffl :®ou'l :2 1-n. a:~art.

M!I!la!l'IJJ:rtni,n.d :set·',8J!i.'[de

1~Y3f~IUI'$,:!!,ift'i!!Id Roui'

flu .blll] 13i~~-~~.b9iW] :lll'ld lle.at u:nti1V'ef'Y thick3fi!i l0010'I1.:'ito]('lIt"ed

5: egg v,alk:s,

,I, l,a:ble S;PfJO:I1I'5 $vgar 1 fables,paolli wafeT

8m (l,rie,l~'alf 10'£ :the :fio:lU.II':,: :e(btru t 2% tal]o~ ~.s;poan5 S'~.R tim~. o'!l"er egg ytdkfilbttu.1'8'·andl fold'!p~~ 5:) Just Uftli] blerideEl',afte~ ,~al:).h add.i:ti'on;.oot ~ide~

EI~ftH;i.W. frothySi 'l3gg .... ~ .. iit.lliJ. ·~Add grro.lu'O'!lJy··te' ,', .'h.ea:thrg w~U after ~c:h .. ~dd.itiofl_

:3 tgble,s.p~'!lIn~:~.ugCilt

~t until r~trI'ldedl iH~~k$ are _f9l:'JFled and: ~.gg wh[{es d,o not, s,l[[Ie wbiem howl js pa:I"lia1 If in.verteciL Cen dy spTlSla.d ~g yQ~kmixture o.ye::r etgg-;w,h.iles if1'nd fold. U.I:U.i1 hJ:ttnQ!~d. :l.ighi]y aft oue·.hll]f ~m",JniDg :l]o~jJr Q¥e\l"~Mm)j!!::tu.r~ and! 10111 ju£,l umotf:! Rom," is bEendied. ~Hft remalnio.g :Bi~uJ:' ov~r hauer and fold). tloru;i~ o VIiltm.1:JIi:l:

l1si:rJ!g draw]] ,g:]Ecles on the ltl!ng]q,~d. pi$PlU'a..~ .~ .guc:i:t!~, qui'ckl'j"<iiln(J! ~,-dy ~p-~]'Qn b ... rter 'Qntn bi!U;:rl1iE .8~1'Qlfiiits inpeal~iI . .J1lou1lds .. 1!:£ep nl!(l:rr~ds as t[t:I;iform ·a:s: ·~G...'ls.llilill:.

B8.k,e·.a:t 32~F M 1iQ ,2,0 :r:ru:i:lJJ..,. o["tJ]I1'til iljHghdy hrowned .. Wld~ spatula, cut[i!lI:!!l~,dJ!.w,j(ly fJrQRl .pfrpe:l' !itl.d allow to ~ooJQ'Il 'P[m;]iDfl:'T,~£;k. HoUciI!iIf out oon:te,rg from tops of orne~hall' 'of puff's ~n{l -;from bol;:t(l1~ of .rema.bllngone.,]h,alf.'fear p!!1lrti:ops bl<ien f1:'ol11. centers into smell p.£eoes;, S:01"'RSWe,

pil{.\pllIr~ [bu~ ,rIDQ fiOJ!: ~:pOOJl I !I1'lo. sh~root ~l.asse5)

!R~ln'll Wh;pped c;te.allI'II1l Desseli'tr .Moe.ha' Whifped Cr.E:ClIIiIiI Dei lied JUir Ch Oi:,g~ l'g'eWililippod Cniam Dessert

(0." l[his, pmge ,mid ipage .53}

~t I cup err 'IJle whlp,ped eream dessert limo; tim F-.!l!JF:l:geif';a~OF·~ .reserrv,{': for §a.rn~sh. Fold :~hl! ptft~S rnkeIl!. from tl;re pulIs intl0ro:main.hlg whiwped e:rce!:ul!i1 ,E¥.nd. :sporrn. 'iut(n, th~ h(DnO'w~ ill Un: p,w::ffs-, Use 1!ltM"5: h!l:",~ng flat brit,tol:t:l!il. ti;~ h.a~!I. 'f O'p wftLl I:em<:!:inhtg pI.! ffs !,lO thnt .. th~ c~ .in b3iSall:lItdcl'C'.~irii ~n ItO[)' fH;~« 90iroe lo:getller. PIB~: pu.ffs flIa,t rO·~'lio ~ooUr:igl:ad; h ... Y~n.g· w~d' ~P.&t: uIlI~emM:tl:'!lc. Sel::[ a!ll(le,.

P\;ll:ti:alLy .mle:]t ,~'I'~r [l,i.mme:Ii'Jog_ 'W'II,ler. bein,g CiUefb]JlQt~Q ove~liealt

% Iii. mimic .chaco~af.e .f !5;eilllli-:5: ..... e!i':!f cllIlIldyml!ilkin91 'l;haco,I"I:fI(j, fD~' IlIllpph1Jg

I'l~ov~ "(lnO'I(.!Qrna.te from. s.immerins water O'>ITlid s-tiv \.1)IIiI:til oOIIlp.~el.ely 11:1.I~ll~;ed. SpoQD~c;:h{ii?uW ~i1i '1i'I1:lt!o Uilulf:lJ • .<!Jl611ving eXDe!!!>s d},o:~Q:J:aM: lJo drip. 't:i!lltP waN~d pa:i1er. Sp~~aa: ~bi:leoJ.aI~e ~ve!I'J.ry O'V!!l·r 'tQp,.s •. If n.e~egl;lal·y. (Sr!!",a~e t~t.!let .!lind ''l'TOl1j:l' excess c:'ho~]iEJlle: store for £utri!;tt"e ~~S'e.) When ~hoc~;dqi!if:,i~ firm. ·:p.IHOO R~ffs ooilo in. d.iv].ilu~] p]ares·. US10-n pi!IlSt;wr bag and .s:]No,. 27 dec.orati.ng tube.~i~ Irl\l:,elyedl wh i'preF~ GT~mI. Ill"~ium:[ base oJ m:l,d~pu£E. Serve iinmedia:tely.

- .10 to 12 $Cn!~,.g..r

rtll:lllli1l1 Whipped' Crea:m I!)eu,erl (iRunlIo!i! leis X'i III hc.dll,)

4. BiIJ,S',(l _R,e~~pe

Put in~D re:f]:i;gard(l]' to chl;]l~ J0i. l"gjt •. iJ;o",I,. at r!Or~_ry beii!r~eT8:ud

:2 cup:!! whi'ipplilt1i!1ll 'll:II'e(IIm

S'et ,[lI:l~

"12. l!""l'IP!OiflipiVaniliaConf~ione"; Sugar ~PG.lgfi!' .15:3}

2: liDS ta!b.~es!p:Q'Qln:r! II'UP1

.Pi[i!urlli ,~'i$p or cMlled c.ream into tile chilLed ]lowl.lea:luntU C-reElm, stands hi pe~ks w.hen. ooatelJ' Is s1low~y Hfl.ecl!. Hfdgbt;. beat i:nh} wMpp'ed ~re"'m w~h6nal fe¥!' sttoke~. one-hll.l! IOf thfl Supt' .an~ 11I.lm, Spoon UghtJy :~nt:j] four 1I1':11i]]e[i .S;hM~e'~ gJa!3:Se!'J', P~ep:e;lre re~ining whipp'ingCll'L'lll'll'l.fo[lo'WJI1S th'e8~m.e: prf.joedu:re,. Serve .imMediate]y.

~MQ~h,p Wh.;~pped' Cream Dess'e:rIi (K,6ve Tei'·5zinh.b,bal)

Fo]a1o\v ,6, Recipe" Sift ~ 1tea'spo'ons eeneenu~allled s{),lub1e Mffee 'With the ;SUgBil', O'miltl"ttm.

--'Cocop Whipped Crelnn D,essert' (C:!!I,(1II'koE6d,'s, Teisz,illillha'lb)

F,.lI~.'W 1). n~~oi'~jl~; s,ur~ .Hi .cup Go(l{l':D. wHh the !'i1l1c:'i""I'. O:IliIIH ~'II!~~,.

VcudUul C'f)n','ed'i,."n,Qrs" S,ugar (VciII'IIiUa ,Peu'!l;uk€lllIl')1

I

FW ~ ]. ~u 2.r]l. m~~ll'tlillf'!'~. ~IH,vinls':a LLght-ffilLir.tg f'o'l"l:r. "'\I .. ~~h

'Co,nfdioll\lQlI'4t :ll! IJIg'Q,r

R;t'I7:1il:~V,~ fl'omaar~ri"shl tubff~ w:l'(:'le'wi~h a de.n.n. ,~~,~mJj,!::I,o!,hftn tJ d:r:y·

11 'van ina bean, .[b:Olillt I} in., ,h:!,n,g

Cut v~:n~nl3l li¢a~ iuto qu:all"ter.s le:l1grhw~s.::;. aut q:Y<liI"t~1;'8 qro:S'\o!j.vIse intoth:iirds, Poke, pjet";esof 'I,I'i(:Ulllla iw:au down i]]:to the ·suga.r at ,lin~glillat' mte'l"val$, Cov,ell' CO'llJaiincr iighUy. and sb),r'e on pa:ntry shelf.

NO:M: The lQlIUger :'5ug~.r sw.nds. the ["[cher. wm be tM Via~liUa. Haver, U :iltight1y (:QVflr~rl .• sl!lIgm' may be:,!r~oJEed for ~~'Ile i:al manths. When neees-Sflry. ,add mOl."B 5US<'lJr to j'lr.neplae:c l1<l[JJitJa bean w.hen.a!r,oma i~ ,gorm.

Noadle:s wit,h

Conage Cheese (llndlD,aCDln

(Turo,s M ete~:tS:za I onllllnijyg:I,)

f/l:P'!:Plit£~-';fPl TW9(.!dtes, ,d£m cp'f~ge- '("l'ief1Sfj an.a .brllOO~r. a;:~ui t'({f1.pp't-'<lr ~:t:.:,(1; ,dceligli.tJ~,d dess-er'. tG\!IJ; ~Ju~ no().dl'(f~;-' i'ld'6 Imq~.r~ri(:}'"sqrt,(;rF-@' an,d .you"va Im!pift(:.ral T-u,,,-Q~~ C'i!11~a. a:-R.f1t.hel" -tr~r!li,!Q'-.!'~ of tills llw.rga"'ian,Ja.~fJ1il'!t.

Prepa ru '<ll:nd ~eok

.Noodles {pilmge 12. rl;1,IJ1' lIfIo.odll,es- 'V4, to ~. in •. wIde)

?l.lf~alJl;whHe. p{jJn.b:roClU (pa~~·.')}. 1'1C:S€[~?'i" ng f1u 6 s Iii ee:5 ba .. on

Crumble 'baC(l'n, ,and sot aside,

53

Mh:~o,gl\l:!i:h~:D."a;ll!d scI: aside

'Vi: lb. (a,b'l!Ilutl (;u.p"f1l'm ~y pac'li:ed'). dry: 'cQttClge 'I!::hee!iit;l

1)3 cUlPithick sour' ""ream

'i!.4 tiEKl! ~PQ'Clln, :lO!aJ:l'

:r~]t. ,1rh.~ dlL":ained ]]oo.tJlesirHo abo'li'o'"Jancl ~~ss 1igin]y w ith a mb:: I:L:LI:"O' 0 r

1 tglblt;:$jpo,o:n butter,,, Imlellt,e4 llable.spoon re:5:erv.,ed boc:tlIlifl fat

To:p, ~tll .sening Df ']1;ood1,e.5wilh a"bo'llt a: la\hl~podllE or the ~m't-!!!!ge cheese .TIJ::h:tUl"C·, S:p:ri.nk1!i.': wirl"" I:h& erumhled bacen,

6-&D.fJc 'r

~N,ood.e5wi~h (D io,~ M.et.ellt)

J-r~5Ul"C .r'Ou,," f"l:'~;i;l'e a."l '" ,culiruJ.FY ar'£i$.~ hY' Wppill/!,njf l\l gay, f~gl!lll'i:ool 'i~i'_'~ ~/lig }l~rty nocui.l.e. a.es,a;err.,. Ie 8 '/ii:d'i ifybt-J4 o:n(l d'i!li C.iGlI,sf"tr; .~he bm~lHu:ll~arian t:r:atlil rQlll.

Prepare ,!tnd G}op,k

,Noodles (page 12:; C!!IIit nrQQdlEes Cllboul' ~in" 'wj'~e)

MieanwhHe" JIlix ·together -arul 8eto;)lsiile

1 ~up (mJ!l!olL!,t 4 'ooz.) fi:n1fdy chQPpelll 'walnu!f:!ji

~ eUf!1 "!l!In:fedi:on~lr.s· 5!il!t'9IQIr

Plase the d.['aiWled ~:l,oodles iir;Jil0 a howl audt~s=,! HgluJy '!ivi:~h a' mix.:thlHl'6 lJf

"2 'lIglb~e5IPOOnr:5i .b!lilUer. me~ifed l' 'taa5po,onr l'ermC!l:nr iu~ce

1(2. t.ea:spDQnI !!In.-ted lam'a'" pt:!e'l

(pgge 4)'

Ca"te:fuU v SC[lr u OQcl~e!lwi~ 1:1. '<1 furk u ntll ;Ln;g:re:-, l.J1.ilfl:n ts .n:e weUb! eli:"l dad, Topeaeh S'eryin~w]tl:] S{'!;l'ne ef the 'I.~'~tnu.t-ElJga"r· mL~'tur~~

6. l'o & ',1,t1rt!lng5.

~Noodles w:ith POPlp''Y :S,eed'$

(Ma:kos Met~lt·)

FoUo:w IS. Redpe .. ItU:'.;I't:a.se mc:;;h:cd E)UUN· to M 'e'llp. S1db;:;titu.te 3i cup {aho\1.lt .3, t;I.z:.) .[re'shly ,g:rmmd r~Dppysa;:eds (page '4) fg·r ~]uuts,

5,trudel (Retes)

~&e'~f;n;tfJr cdW'l" pJj:o~~) T<h~' ~r~,f)tBUH,ga"'J~ .C£jak:i,! A pqpery thin d~"'~~{~ ,uolJJiP~el'nente4 by Itn:t ~rren

t1.p'Jik,s.'~n:y ~l:ack }U . .s~. ~,undym-

~t$. "ttl" . b.right; red i1M>~Strmlel is tie ·~Tinlr' .I.'JJ p.fif.St,.·~~ ~n, Cct.uml,Euroj'M!.,

G~I:!l:e:rou$.ly bnt~:r' 111 1c5J.'fxIOHd -in, j,elly IOU ~(I'].

FOI" Srruj1i?l D~!J~'h-:P]a(!~ .into a.ge~udn'S ~I,lV foir ]iqru]M

1 tab,lie:i,pDtI,n vinegar

.Add to th'fl J)lJea51lu:ing Q.,Uf' up to ~1!!i;':1 o~e'·'f:'\:l:p line

LlI.!lki8'\'I!'"G,rm 1~8'OOF- f,g asofJ WGIe!' Sel li~id [l1j:Xtl!]f"e a~:i.de.

P'I:ace inHI .a Ia~ge howl and make a wen 'in e~,noo:r 'of

4 IE:IIlIP,S; !i,i/frled 'RO'Ulf ArId. to th~ ,flour

legQ. Idighf,ly' bealetrn 11g,blulSlPOQ:I1 b~l~r. melted

~dcll:.be ]j,(juid :l:ll'ixt~~l'~ gtlaCl.uaJly to wn~erHe!:li'l'"S ind':I,e ~dwl. m:i.x~ng unti] l!IiU HotU' iSil':r:rO]steltiLoo_ TU:i;":ll do\~gl1; 9 ut 'duto Ugbtly 6G!iu:r«ll ~stfY bo.rJ7rd "arni1 knead (Jpage "6). Hold dongh hil!;h . ~'l;io vp hoar.ti and Mt :I,'t l':!.ir.,dia,g..'lIinst the .hQ'a!:'d a:oout 100 1"0> 12i) 1im.~~,ru:' l1ntU dfliUgh is $moofbili;md 'eJli)$lk mtd S'MlllUbubb'lea :Olppe..a.:r on the surUH::e. Knood dQ,tlghQacaS~!CilinalLy d.uri.r::J;g the Iduing pr.OC:e5S. Sh<lipe dough i n~o ill smaoth. hall[ ~n.d put Qnto lightly HOUNd board. ~Lighdj'bro:l'ih t-;)P o.f d.ol]:~}1!with

MI~lIled butti!!iI'

Co"V~if ,cl!o:ugh 'wi~il an run'll"rl:rt6iW.oow] IiIM .. Uow it t.Q miiit.30 min.

~aI;lwhi]el!' pre:p,!;!te- and $~t asme un~ or ~h~ ~Ui.rtg9 (pages 55 and SQ),

Coye]' ..... taMe [(about ,40Sd().in.) w.rth a o[e-.E!i.n ~lQth: and sp r hlkle· clnth @":Vf:!nly with .ap'p".r'O'xi~

maollill]y ,-

112 "IU P flo UI'

Place dO\lig'h (iJli:U:O center or doth<lfld spdll.k,te clough very: lighdy with flIoLn', R.oli. dO!l].~h i.nU!!, l-ecltjuJ'~feU"tg 7ii;·i~.~hiak.

CI~rM~h the fisb\> .. tlilldrin:g the dmrnhs unn1ew die .fin~ts. With the pa1Il'!"sllj!~ ol fists. d:ow'n, reach ur!l.de~ Hle '~lQu.gh to iwr I~ente:.r {dJ01iJ;g:h win :rgst o-nba.ik !?f h:a:n:d)s) • Biel.ngd::arnful 'not 1I:!iJ, tJ~·;'l.'f dotl!gh~ flotre~cb the cemw:ter of the do·u~h gmtlY'iIllnd steadily 'towa:nl yO'!Jmi ,as yo'L.l!BlI.ow]y wal.!:;; ~tQl!nd[he tab]~_

(Dough should no~h<\v~ ~y£Dr~. r>po,ts., i.f POt!lsf.hte.. gil 'It :tly ch 1l'e!dec:tcii0D. wiI_[ come with P[~O tE1ce.)

As the: ce:nter heoome$l!L.~ tn,ln 8:S' paper. ecnoolDltril.OO '~h;e stt-.etehing.. Mat~on ~loJ)~e:r r'll'l'he ,~d~!ll OIf Jl.~hrf dough, CQ[ltlllll.e umHdough ]s:aiiio thin. a$' ti>al91.:i.e ~i9.pe[l' ",nd ha~O\'"e;t eclges of 'l.1ible .. W f [h kJtd.1.flJn ,~hegi.t:5~. '[rilfU ,edges le~.vmg about .2 ill. gf d!o~g:h Qve!r.):1JaurS[Il_g Of); ~.ns.:l~eg;; Al1Qiw stNllch~ doYSh 't.aI1lZY i:I.bOU[ 5 min., . IlIr un~I wt ~5 ~IC! ]on,g~r sti!r.l.:y ... AvuhJdryincg d,ou~t 'w6 IOl1g .~infi:e:: i~' win .be(l1tlm~ brittle.

Sprinkle bu.tter ;i_ndbr~ml1Ecrilimb$., or baJtt.ex ~hul,e., over d9U~h es dl.l,:e.ct\~d i:ol'leGlpe .for filling. CO'!lifl!r. d:oug:h wH:.h ,th~ mUng.

F(w RQ/JiJ'J;l!,~d B'a;kbl:g-' Fold theov-er-

hallgins dEfugb. on all sJdea over ~h~ flI]jll,g, fi1iki~g Suud:el even w.[th· edge of mble .. Beginning Bit one nanow end of table; grasp the do:l:h ,.nth .both hands; 's]owl_y. lift doth and fold o';er a strip of dough. about 3 in .. wide. Pull eloth toward you; B.§a.i1r. nfL cloth and ~lowlr ami h:l(:l:sdy roll, dough., i:;eceping:l'QIl ah ~I"t 3 in. wid. Hrush off excess flour from I h . 1'~1,11; I~U I '"On into -halv:es and p]~oe onto. f',lIt. Urn II blp 81'H.J Bides; (If SJt;nJdeI witb

Egg, 1~;ghdV' lbeat~fI

U~k~ II r '~'''noy.~ ,'l~ 110 4.1 min ... or until'Stmd61 i gob len LwwlI.. R'ln )VI:lttO 'looling tack.

S ih tW!;lrtop of S il"l1c]el ,

:2 'lrlbl'esp'Dons conf,e,di.oners· lJiU~gCIIII'" GI!lC Strudel in to2U,rn. ~ lieea and S"m've ". a;:rm 0]' eeoled,

12 "slicef.

NOlle: Th,e pe:d~ecI stwd,e] is Clrisp and &.ky.

Cherry filling

~M eg:~;l':'f 1 il,telek)

Two 0:1' three hours before preparing Strudel dough •. set a large 'sieve over .~ how] and empty iJ,l;to :it the .oontenLs of

2: ND. ,2 CCfI!\'M' 5,o,U'r r redpift" cherrJ.a~

(,aIHI'I,I;~' 3 Yz CUll'S;, ciI'l'cllin'ecl,

S~'L cherries aside 'to d:ra.in, occesionally shaking 6:ie~""&~1:i 'remove as much [-,iquid !l$ PQs'iilib~e,.

(Liqq id is not '1ised.) .

Whlile SUlUdel dough i~$ r~st(ng30 .m;in., 1hm~h and 'toast (pas~ 4.)

% ,cup (ClbQ,url' y.. Ib,.) ,ulmQ.!1d.s Cb ~ p aJ.monds and ctl'l:i:ibin.ewilh

lh:l '1~ ,cup.s s,ugar (dl!ipendling ,on ta,rfn.S$ gf , .. herriies),

¥i hlCi!'5pOO,n cinno:mo;n -

'l almond mixture aside,

Phl0'e hef".ri, s hetwe"ElD laye.r.s of MElor'be.nt pap"r a.:n:d sl'l.tly p~t· to reWQve any excess

Iiquid, -

After Strudfil dough is slre"h::l;i,ed and slightly drf~:. '5pr.i~J.e evanly 'O'\rf:lr the doq.gh in order ]jsfu4

!.4 elUP' buH:e ... m,e.ted '!3!l'Id cQQled ~ ';YiP ~~aI:Milut I'M: sHc::e,s) fi'ne" dry b."'~Cld clI"U'rnbs-

Spoqn herrles ana the a'hnond mixture elVenly OV'e:[' thebf~d cl'umb!3 ..

55

',,,,p,py See:d FiUing ('M6k nUlehikJ

M~x t-agetber and set a!sid(;l

y~, lb. (gil·ou" :2~ c:up's) fre:shl')!, ,ground pappi)" seeds (pa~e 4)

'1 cop sugd',

1h. c,up (ahout 2~' O~.) rgi.:.iln',.

2 tea:SpCliGH Ii gl!"(dH rEl'mID," peoll (page 4)

After' SUiUde1 dough is, s t retchcdrunl :;]j;ghtl y . ~ried" spl'jn~le evenly Qvejr it

'~ tup ,buNer, meU·edjand aG,oled SpJlon poppy seed mi.xnme over the butter.

Apple FiUing (Alma f.CS,lte'lelk)'

Wash, quart'eJ'. tC:@:re'.1i;nd pam

4 mJ&diium ... si:ze fahout 1 YlIilbs.)1

·eo ofri" gap,pEes

CUlt apples, hUG I'i[iC!;)s'~ In. thicka:nd set aside ..

~pl."i:nlde C\T~Il]y over the: stretched and sHght1y dr~eil Stmdel dough in ar,lif!.r l:i:S;t,l!o

'!Ii! cup li.-uttC'f. ill,elted and ".oo,I,ed 14G'up (:ulbout I s.I'h:e) fine, d,ry tll'e.a'd c:riumhs

\

C;avel:' c:rtlllJiiba with the apple sliees end 'MJ: ~up, (Q,bo'l,d 214 'oz.) raisi ns

Sprinkle over .a_ppll~~ <lind :i;1l.i.SlIilS ,a mixture of ii. 10 ~ 'CUIP !SU!'J,gp Gd'epe'l'Irding' on t·ad,l'Ios,s- af app~8"!1)

1 teaspoon ehl,nam,on

'Coth:lg,e Chee'se FIUUng I{TUII"OI& T,I:UtEdek)

PA<t.t::e into a large bowl nnJ heat u.ntH ,thIck .EIi.nd Iemen (,:"0 I o:re~

2. ~9i9 V'gl ks

~. ~up, SUi! i!l1I'

v. telilSPQg,n 51:1111'

Add, l¥adllli<.lUy [Q~g'" yolk mu .. tu C', blending aft r ea h <1Jdidlll

1 I'b. (about ,2 (!J'P''', 'firm IV paclked) dry COU"Qige cheese

1II,nh: in

Y4 cup Cab out 1 oz,') nllli~h'lIi, Y3: Jea:s;poon¥an-Ula. extrad'

]12 teaspiC;i;lrn grl:lI!lOd 'eml,onl 'pee,;

(page 4)

S t cOlt.age ehscse mi hire aside.

After- .~truilel dough i. stretehed 3.11.d sligl'lly d.m-.ie ' sprinkle over ,it ,in order list·ed

Vi! ~lUp' Ibutf.er. Imel"ed and t:o'i),led

% ¢ili.iiP' (ubaul 1 .s'lice) nn.e" dry br,oad

'crum,II'5

"ptlon the cottage che!::':9f.l mixture l'l1 S1I:1i"(aU mounds !;verdy o'.".~r [lough. ' miDournds 'C;'lrefi.IHy wid.

ern (pag-e 51 ...

1 cUJI ,(pbolJ'" 4 ,QiE.)waht,,,,hi (aboul' 1" Coups:,. :gra!t,ed)

M.ix ill gUHecllvrunU'lS lI>'ilh

1 £up (!lilbQ'ut .; o:z;:.) '!I;Q,alr:S.;iI'y ,chDp,pedi wl;l!ln,uihs:

1 U1iJ!i' h~ba,ut 5 02'.,' 'ra:is~lI1Js '!I:! cu:p' sugli!l'l'

3 'hlb~E!!! pC! on's lun",:ul I'Ll i:CME!I

2 h!ill!oPOOil.S gt-aled lemon Ipeel

(Ipag&. 4,) Set 11,1!l.t mixture aside,

J\[[,.r Strudel dough is stretcbed and ,"light]y dried, sprinkle evealv o\r-er iL

'1.4 ,roup bufler; llin,eOed '!lmd !i::o,a''(EiI,d Spcn)l1 ltU:l Dut mixture ove.r fhe butter.

Rh:e-!PruU Desserl

(R i':I:s, ~Gyum cnc.~'s el)

Set u. ] -qt .. bowl al.al :r1)'M'tqr b@uer in 'f'efdg" era~Q' to chill,

Bring to bo.m.r.lg in EI sauoopa,l1 1 ql'. watell'

-1h feas,po 0111'5, SQI~

SO boiling win fjnt.top. Ill.cM g:radnaU' h) walet'

!Yi, CHIP' URca,G,ked ri,ee

(roo Ri,ce Industrj no longer considers :it necessary to waal cie h rOf'~ ccoking.] 'Bon raFidly, um:::Qve:r6d~ 15 to 20 'or.nin., ~r until ,01. kernel is entirely s:o.f't 'wbe_n PI'(!;!!;:;ed, h h' .. ,~e'n fl:1llg!'i!riO;,. Dra.b:l! :dc~ in. co]a;oC1!eil" or !ioiev~ and rinsewith hot water to remove lome' :.'It~rclbl. Cool rice completely,

When rice is coot g'eij tly mix tQg~th r liUld ~ t "sidle

1 cup sllii!:.ed sliI'Dw'bell'lliies 1 cup sUudp&aches

::I to 41idbles·paanl5i '$'1:1'91:1.1 l~delPending

upon larin,e-s,s '0" 'fruit')

'U SI.Il1g l he c.:bj] :1 j:! d bo w L :EJi.nd l:m:a: l ez, I.:i eat U:I'I 'I i l cream ~rn]1d's. in pea ks whim be,Tler' ~lS.shl'w h

lift ·d upllignt -

11 cup clhill!ed' whipping creUm Bell'tlI:l with fhml faw strok s

Y4' CIUIP' VCIIn:illo C'o'llIlfedioln$lI"fi' SU8iCl,r (page 53),

Fulrl {r""s'F. S) Wb:lfJ[ ed ream into cooled rice.

rnm,l!!;!1 nlternrue IQ}''"j''s of rice mtxtuee and fwit ~n fI' r-vi:l'1lg' bowl, h~nnjn~ ii!.nd ending ''A'l th riee mixture. Chm sC"vC'rtl] hnurs,

A bOl4t 6 !i!'!.riIJbq;ti

Lov'e Letlers

(:S2;ererITU~'5 Level)

l'..Q'HI Le.tlcr~ ,fIn! (Ill u.nusually ridl f1(lstlY !i~ialty. Tender past".,.,. .sqUJ'l-T-W fli'9tXI11'1B "let,WI"S," emih wirll a d.n.nRfRIii.R,·nu.t' !Jurpd:Sl! sedeJ. insid«, 11 d!ey are li,(Jr, j'tlUr fl"·:s.~ f.lr evm your 's,e,(Jf)'1!tl t, Pl'J'stf'Y i.(}ve,,·· thrry- an~' C:ti"'lair~ r:o'tlie nne oj . "Or..!:l'" Jal1.(};rr'l.fJ3.

Lightly groo.se baking, sheets.

For Dougk--Sirt tOgel:.hf~f into a large bn.wl :2 cup's ~ifl~d A!o'Ulr

'2 'tabllespoons su'gor ~.tea sp'Gon salt

.Li:m.zlel" WI'!i!.ufb C.o:.Jotd·di'tl, t~v,e· L!d~ h'~':h!

Ah~1Iol'il.d ~l ~eh."

A PI.I~· ~ I'"i IIc'll Pn 1'1'1 !i'~1 ~ N UI'I. -l"li ~ It.o.d i(~I:'fl'fL1.":~H·J. tfl,. ~uurl 11.~."W Cookir~

Wi1l"k lNb].,d.~7 ingredient!;! hy p:r-es:Bing tagaJnst ]:JQ[t>crm ,aqcl s~des of ]jQ"wlwi:tll.<it. f o.rk

% cup, In!!th:!1r, chiU,ed and ,cut illl p,i:ece,fj; AdJd grad,lJj~.lly t() butter-nOour mix tu re, bl~ndmg ingredi,e.ntswi'l:h a fmrk

4 eg,g yo,ll(i!if ~U9ldly becate"

(,Mi",1;1,Jr.e wru be: at'!JJtnibly.) G<JiLher dougb 1ll1itto a ,han" ·TI;l:rn QUit onto ]jg:bdy [louted surface. Work w.il .. h hnnds, s{J,ueez~mg d.OUgbtU1li] ~yel] ~lcnded .. Shape illl;tJ s;n.:Ioolh hall with palms Qf hands. D;iv'ide dUnJgh i.n:l!:o h~~lve5' 'i!f['.tIIF :in ",.ra:xed pa.pe.1: and plaee ill refriger4~.o:r[Ol' Iib!;Ju1l1Eu a' SMpe filol1a;h in averyoaol kiit;cben.

A I"teI: ·Ui m:iDd~ pvepar:e ·flJH]}g':.

JI('JIr" Fillin,g-Mix. 'lDgcdle.r

MI, QUP (ab,olul' 2 Clz .. )coonelly ,cho,ppedi w,bI nul'5

, teaspoon Igrated ~emuli'llpe{d' {pog'''' oil

Sef ·,asi,(i.r,'l ..

BCol't .urrtil hiCIlhy

2 eggwhit0$

Add g:radlllialJ r Q egg. "".!:Jit.es, bea:tingweU after each. additi(Hl, ~,:m Jtu;u"e of

y"" ,!;u f\!5UglQlr

~ feifrl5p Don ,cin nel rill on

Bea:l untU rQ1..liJ1ded peaks Me fotmed. Genuy fDM (pag.c 5) nut m;,:d.x:tnrB int.ot~ e~ wh]t~s.

,

Setiill].i.n~l aside,

To, .1"oit'"l1 Love: Lert.ars-R~m(D"l"e (I:l°I,e-h.allf of dough from :(eftjge r-a to]:'. Plaoo dou~h on lightly :HcifllJl.'ed 5w:faD@irnd .:ro]! :i:i.lt~l .rec:~angh~ Yt6 h'!. d:li,ck. Wtl>.k qukldy to P1OO'Vl"l'l:tt dough hOom heeomingtoo sO.n. Wil;hklJl.iil'e or apatula, fien.d)' Ioosen dO:'Jig~" Jrem board wherever .5'LiickitLg OOCUl'S; li-f~: clougm sl.igb.dy and. :5p~.·inkD.e flour underneath, Trim off:r It;lnceV(:.11l edges, of r~d<ilnsle. G<ld'JIfl:'[: itJ!'intmin!¥i into a, ~H;~ '!.nap III ",,,,axed pBp.e:r- and pIace inzo :refrigerator.

Cut recta:n,g],e i.n'l!) 3-il'l • .$rp..taires. f'bcev.abou'i:: .2 ~.easfl'0li)n5 of the .{~UiIII.g on'W center of eaeh square, To make '·].e~lcrs.'· brhli,g 0p'P0~i~e corners toge[the:r, o'\;'c:dorpping s'iughdy at cenU';f, Repea:t '~""HI1. other :Lcw'o corners. Place Qfl baking :shei3L In :th[8 way, continue [q make Love Leuers B.:Qd: place ] i.n. apar't O~ haktH,g sheet. Hrfljsb Love Letters wi l.iJl

Eg'9I~ 5~ig'hl'ly beDle!1i1I

l3,ake at 350,o'!F' 20 to 30 m:i" .• OJr l!uui] lightly b.mwt:t:ed,. Can,{uUyremeve love [.etten from .baking s.h!~~1ts to c.{'H:J,[ing M1C::ks .Whe;n cooled, ~[f~oyer them fl. :mixuue of

.2 f'Oi 3 hiJIDI:espo,ons c:onf'e.ctii,Qli1Iefs" :5uga.1'

]4 hJ' 1 ~easpgo[n cinnamolil

Abo'Ul :2~ .r;lQIJ, Lt:J1J'e Let~"'$

57

--.II

14 (UP wgrm wl1Itur (I liOIl,F tal 11,sIil'F.

J, US1Inl!J Ic~litIlpre'S5ed' '''f,eIJl1$tr !u:lfren 1 cake in ~ '1:'liIlp Ilukewarm wa'f:err

IEUJ!;>, fa 8S~IF.)

Let )"lUl.liA stand 5 to 10 min.

j\;f··:ill.whil ,pUllllll!O a bow] 1 h:J,bl'es,poDn sugar

% t,eg,spoG'1i! 5'13'lt

InlmBd.i,aleiy "pour tll:e scalded. milk qv'.~'r. Ingll'ed.ienllS hll bo;..,..]. W1mnmixhll:e i5, ]lIkI'lW3.r-J:n. bl.end! in k (lUP of the sifted flcur, beal.ing until sm'Doth. Stir H~e. 50fit~ned yeast<I:nd airM, !11ixioJl:,"eU, AiM abont~ofice.h8i_]fof the remainLog flour to the dougb ,ili]]rt hi!l"al~ lUUU vet)' ill mootb. Bea'l in

I egg yg,lk, slightl'y bQaten 1 fable.sp'oo,1'II lemo:n iu,ke

Th I] :beat in enough 'of 'the r~m.ainh:rg Rour to rnaks s soft dough. 'fum. dp!:iIgh Qrrto a lightly flo ured i;ur:f9!()c:l, and let l'litantil .5 ~ 10 min, Knead dougb (pa, e 6). Cover dougbwith inverted howl and let res It liIhout 15 min. . war.nl place.

LighHy l]ou-1" ro,llin.gpin. RoH d'oU:Sh 'OIll ,flI.li~hdJ fil).tlrned surface iutio ~ reetnngle M in. thick ~n.'o:U[lin edges, lea ill.£, center s.lightly thickea. '\~~~~

S,u'et PastrV (HjicUi Je.5iZfa)

... 8:a;l;e ,R,e-c,ipe

Se'l Ol]L 2fi.l!aJ]ow bmi~dn.g ~heet~, .. bfiVh.~g '!,::;ide:s; d.o no l grea6~.,

W:ipe widl. a lean, damp ,loth

¥.z lb. bee-f 5u,et

Break suet i:rrrlo small pieces, rC"Illovins and o[sQ)a:rding the· membrane wh.I~c_h coats h ..

Si.ft l.ogether onto P'a1'l·tI'Y hOHJ.'tlI!

1 cup 'siRe«! fJ.i:uII'

% tea'spoon S'QI~

PrnE15 suetinto I:1m.H' '!iI\'i.da heel of h;a,r.:u3 until 'lleH blended .. Sh,;;t[le suef mix:ttl.:Ji.'rilun~1!lo II reotan;gle 2 in .. thick; wrap in waxed []ape:r and set :!Ilsi:dei 11 :l'efrigera tor.

lifGasure a:nd l'iet aside

n4 to :2 cups !j'iftecil flour

St:.aI.J (page 5}

)14. cup mill(

lI{eanw!-:tHe" soften

, P'k!g·" g!;~ii'Vl\i! dry ye.ad'

K~iP corners _squar~~, }l:cn'i'ly pu J I i IT£" do u:~il ] 0 to shape ~\1here 1:1 AOOSS.Rl]l. Wlid~ knifl!l< 'OIL spatula, loasen pR:>.try fnu1I1. $Ur(:ii!cfl 'lIo'h.~r. v!lll'·s'[ikiin.g oeeurs; !'ill :pa.<;ih·)' slightly and. sp['Ln.Helloiu' u nr1enl'Il"BJln.

"R,emnveJ !i>ilnH rnl:dufl []["(Ifill I"erdg~n:do]l"; pluce on center of.roll d dough .. 01 letigei:1, of" di:HJrrh ever suet jnixmre, l\rr!il. the ilDUgll upside dOWll. Flatten \\'ith roning- pin, p:r-e:;r;sll1,!;. dG;lwll hMVf.ty wI1DI.~ rf.!HiClig. Milke .m. r~clll!1..gle abl'lu I: ll.4 in. I.ong and 21. in. ,."idCt. Fold: ri~h[ ~lIirdi of dQugh rrvei:" mi(ldl~ se,Lirill. FQldlt'lJL lhiEdl 0'1"'01' the. rigbt itMIJd'. L l doug]J.test 5 min .. Tum dough one qllil:r,' r wuy ,!;i.rou:nd to. have 'mr~r]apr):il;lg of!en oo;ga <JiW!'ly fi;'Qm you, Tum .dough upside d.nwu. Aga]u rol] ilongh into rectangle about H in. l.o!l1'l· a.ud 2, in. wide. RCpM't fo]dit.lg. resting, turning one II Uf8Jl:''t(l [ way il·tOun.~ •. and huning d9ug'h upsi'tle down. ~oI]ow· ,rii:;r;Bcti.on s for shapi [I~ dough ~nto Crescents, Squa:res Oll' Blscul ts, Pleoe pastries OlHO ha.lk:inl; sheets. "Bi,"llsh each p8.f>try -,l,rjLll

Egg#, slightl'ybeatl'lnl

Set p.astl"J aside 1S min.: bnl$h afSsin wi til some ofrema,uhlg egg.

Bake at 350JilF 2010 3D min., ([ll' u!lli~,H .goldlcm 1rm n,

Aboul ;1' dcz. ,Cr-eSC&IJ.'.S fir sqlul,es; (11).(Jl~t 2 daz. ,7;i.s'Cuiu

""",,·Sue,r' ",astry' Cresc.ents

I( Hiiic15 Kill ~1

After seeorul fuMing p,mcj;!t:!'l in t:J" Recipe. [IOU dt'lugh into a reetarlglG ij"DolJl :78-!n,. thick. Cul, douJ!ih ]I'l!to 3~in. :!i(!ua,l'es"

Set out

0/" cup 'thick j,~m. SI,n:lh as uIP,l'i,eot lor sli'aWberry

SPQO'H abQul: % ~B;.Rii'POtlll ja:m d,i·~;Q:f.lIi.Ur across center of ea(l;h sf)nm~. Slal"HIlt.!" .rt one 1'1' 'lh '.

·6r:lJ.c1"::O, rnll e;J,ch !lql1lIT(Hlnd turn ~nd!1l slight])' :t,OWRlIti mi,ddliEl to form C!i'e~'ent5. Press. ends .slight1y w:ii..b {lnl'f~'rs to c(IIli'plelely seal in ],Elm. Place crescents, li1'['rn overlllllP;ping {:d~f:iI und .r.neath, about I-in; I9ipart onJto baking sheets,

_" S,um' Pa:stry Sq UCllre;S

(,Hoii,a's Bih~!s)

.rono'" recipe lei· Sud Pastry Cres-ce'l'HSJ but p~a:ce Jam at center of each ~quaN;:. Dring Cour cOll'ners of '~hc square up towud center, pn::s· sing points toge'ther sligilLly -with ifiIl!gers to seal at (be miJi·potnt. Plu.oo squares about ill in. apart onto halking s.beet:s.

_". ,Sw,el Pas'lry BisclIII,ils

(Hajas, Pogac's,a)

Afrer seeond roldiog pro ess h~1 lj. Rdp¢1 roIl douSh :in~o Rl 'recrn,fIlsle M·ho. Ihic:k. SCQ.t"\c top of hisclJml dough wi:~h aharp lung.hlad d hillc by g,lll:rtil'ij~ 1.111 l.jl~tJ ~'I' l ·n flf'm:, I· or r scl'nr~~lt !!n,rl rIII9ki:fi~~ Ili~18~JlHll .urs J ~ iu. dj;j(l[tJ! tu~d Y ; ,I. HPllfL 'U'" .s~ d~HJISh. R pHuL! ,5:r a r.'I..'w.gi:l:l ~Irip •. lr '1',iS;II'1 '.orr!< I', .11'1 his"uhs wH.1l a UgI'J tty n~ ~llrl'l .::".in. h~!ij 'uil' (.'!ilU.el" ur;;xng !I,ll eV'~n p:.Fes~ ~lH !n kif..lop .aiidea: of bisc,'q_:Lit9' oSitrei~b~. Place brlU'l'Ii" ai&ouL 1 in. apart tH'I"tj hakillS sheets. G~uhJi' ..i:e'mairni.n:g dough ~,y pushing pie~'s t!ose tb}~:r: _ "vi:tnOlllt 's-tack h:jg .. A \~Q:id" Q'if.,er-hB.lld.I,IDug q:Qugb. M.ake ~g,'P sm.a.oth ,,..-iil:h rolling pin, Make diitgOimu. C-iU ts anrusa 'lop of d lJgll as before and. ~I,d out add~t:i~UCl!:ilJ hi!'lcu[t..<,i.P.hlrce OTI:~O b.aking sheets.

Note! Ca'l"lIway seeds Ilifly be sprinkled onl! top of M!1li:':uiUi J.ustbefom baking,

J sehl Co,oJdes

n·sU 1 ealSijtemeny)

These ('Ji(')col(tle·~~il' Fi.~i!1l;rnl!l c.ooliies '100.1"113 Jligh6'- fo:I:lQ,r.ea ,by Fran" 'l s J'os~ph. fC'1$"mer f1m;peror-kill.g oj A~,stTia~ltu"gary. TJ'iey «;ere .nimnerl· ill lu)n.tN'Qj U s·,urnmt.lr resQ'rt in ,the ... lustrlan; Alp'$ 1I.f;'hel"e Fn;~nci,'i J;(»'.ep/~ liked' to spend' hi$ lei,slu:e /wurs.

[;Dghtly grease cookie sheets,

Gla.h'~ (p;'Ige .5) and ~"'~'t Ils-]ci::e

V2 .::up "alb,,,,,,,, 3 OIZ; .• ) hazel'n uri's ,(abou" 1 !:UP. ended)1

Sift together and set a~ride

1 y:2_ 'ElUlpS :sifted 'DDur

1.4 leais,p 0,0 f.11 dnngm em l4 'leCll5,p0i3:f!J !:!IilI~oa

Cream lnl'til butter is. softened % c; up uns·ahed bu'Her

1 teas,polon ,gra~'ed lemon peel l'pag,e, 4,)

1'2 'teasp'iiJ'(ln lemon ijuh:e

A.,dd: g~.B!duaUy, ' '[earning until fluffy ·.afte,r each addItion

%Ii cup 'conf·ecti't:mers· sfUgar Blend in the ijffiu:.ud nuts.

J\:rJ.d th.e d.ry iflgr<edie'Uts to creamed mixture j:11. [our!:.hs! mixing UiLllt.H :bI'~nded. after each n.ddiLion. <Cover, bowl ''''ill! \'t!",axeu paper and Iet d.mgll rest 15 min. Ron d.oU:!'l".h 0]] lightly fi@U1ed 'i5"I!-rfilt~ to r:,(,·fn. thickness .. Cut int'i;); rounds 'II~~'Lh. I!L Hghdy floured :1 ~.~ n, cookie t.;utmr., Place, rQlnlCU; ahou.t 1 iN. apart onto coo .. k liE) ~J1ee la.

Bilke al350°F 15 'to .210 ,[0 In ,.,. me tmtil Iighdy browned; r.em,ove cookies to <t::oo[ing racks.

'While o(mk~es are coaHllg" set ,gllJta,bollil

MI cup thick: iOIlll1. ·s,·Y'ch as 'Ci!I!ilu,ical '01' ,s,lrawbet"ty

~. cup, wh,Il:IIEI b'Qin~'hed1 a'lmond'lIi;

(pag"" 4)

'When C okl'~s are '00]; turn (iI·ne.lullfof the eooklcs upside down and ~rei1:cl ahou f }1 teallpOQn jam DD each .. Make (:ookice sandwliches by p~acin'" ruma:in.i.ng 'coo!kieB on top of jmn;; set aaide, Set -alml .!!lds aside to! he us ,£1 as a gatr:l'ltsh fo~-' d'Je cockies,

Set out twoC.QQHng raeks, each over a [,ieee of W~ d pape'I".

Partially m it over a;i!.nmeringwal'ler:, he'log car fuI not to o\'~I:heat

:!4 Ib.semi..s'weeif candlY'iTllaic:iing

cho!::'of,afefo I' d iip;pbilg

RecIr.lOl!'6 ehneolate rrom tl1' simmering water and stir un'til Cfimplel"Iy melted, nip 'lop' of S&lIdw:ic 11 00 IR ies Into cb QCO I ate. Placeceok I e.s" dwc(li"]are-s.i.de;1:iI p, onto one of the cQo<ling racks. let exeess chocolate ddp 6ff eeokjes on~o I.he:waxed ]!lapiS!". (Scrape togetber and ","'Tap excess cb.ocolah,r; 5101fe fOlr future l.li3e_) .Immediately [,OJI each cookie with cme of ,the reserved almnndst enol.eookies l!.11'}tiJ ehucolata coating 15 firm, Re1'rjgerate if ne{jes~a;ry,

About 2 doz. (;{Jukie3

59

-

,6·0 ~ff't ~LJ....v Apple~Fi"eci Paslry

,(:Alma 5, plite)

,& .BMe Recipe

Far' Past",.......Set QU't ',iI, 15.lrixlOYid -in, jeUy roll pan.

Sift togeth'e'r iuto a Iarge !bowl S CUP$( liiflad ,£1'01.11"

Yo. cup s'ugiEllI"

1 MI, teaspoons !ian

WOirk into dry' ingredients. by pressing <lgainst ibatrt;(lm and. sides '0£ bowl, with a [oJk

Iy.., cups bw'HEIf'. chilled: Glbc!! cut iln: 'pEecS'.5 Add g.aduAlly !.in the i ngredf.lmt8 in iIlhe bowl. mi:K i.ug wi,tb II. for-1\:. art~:r eaen ad.diti.on., :a! mi.:!rtu fie 0'£

4 ClgS1 yonts, s:ligh,tmy l!u!!C!f.n

~ cup thld. !lil!fl;!ii, 'Cregilillli

(Mb.::t'l]JT'e will. he crum,hly.) Galhe~ dough into. a baR 'fum 'Qut onto lightly floured surfuoo. Work w:irrh hands, squeezing dou",,:h until weH blended, Shape ~IliIlS ,3. smecth roll with 'palms 0:[ haJilrlB. Cut ()'[ one-rhir.d IOf dough fo,r top ~stry. wrap in w,ued paper and placce: "tt ~nto l'efr:is~rator. Roll l'ernail'lliilllg dC,lugh i~tO' a J,-I!e· tangle to .6 t bottomof pan. Plaoe into ~iiir!L; -with 1il Ierk, pr.1ck dOlilgh at l-In, [flltet"l.*a1s.

Bake at 450(lF 10 min. Remove pan fL'O',I'J.'l ·oven. te coolUlbgrack; redo.ctl; oven h6Q1 t,j) 350'~I,r. Spri.nlkle evenly over dl(l hik;.edplIstry

'Wt cup (about Islic:e)f.ilne, dry lire-cui

Si:lt a;$i:de.

For FiUin'B....._Wa5hJ~arterl, core, pale and l111nly' 5n~e into a howl

4 mvdium-sliz:e (,atulut' I Mt 'Ib,..) cOlliilill'l!J gpp1es, (:4 ~ ta, 5· cup.s" 'SiUe.d)

bnmedjal.~Il Lass apples with a mix'tu:!",e of llabl,es,p!l!IQ:n 1em,on. i ulee

2 tears:pDIiUII;5, grated ht'RlOil peel '(pa.g:e 4)

and lightly Dli:s: wttn a m.il[~u["e of

1;2 '1liIiJ1P' (Qbout :2 Y2 oz •. ) l'aliiil i 1'115,

Ys: to Y2 lEU, IU:B,ClIl' ,:de;penc!!inJS up,on tartness ,of appto$)

1 ¥it tea~pgonl!i' cinlltClIMo'n

Sal': apple m.hllum "j3jd"~.

Beat 1lI.:r.Jt1I .. ii-othy

3 'ess' 'Whites

Add wadu.aUy to egg wh~tesj beating wenan~r eaeh additton

,6 ta'bh'!i'spoons s,ugar

Bear egg 'W'hHe..'l. until l"'0'1iJInded peaks ate furnted. Gently place b(~!llten 'egg whO:tea OIl~O apple mixture ·and) fold Cim,ge 5). Set the ruling aside.

F(Jr Complel.m.g .PU"fJ:-Retno\,e remaining .pastry ,froi1:l refdgeta,to,r and :roll into a. rectanglie, h in .. )arg,e..;, than the pan, Wulh fork" p..-jqk t'911 pffiSlry,a:t2·;i.n. internh. WIth spatula ]!OO:;~e;n pastry,

Sf"~OJ] apple li1ling. evenly 'I)~ tlt~ brefi.dl crum~ on oottom 'p.~5:-try.

FoM. 'top~try '" half; 1Wt ge.n'tTy ,and pluc~ onto apple mb.turn.; unfbld. Gently-pres!:; B-dig1ce gof top pa.!;.!1ry <lIgru:llst s.i clI~ 0.[ patl "to'!:jieaL Bm!!ih 'top of pastry with

igOr S.i9,M.y bellien

BB:k!~ iilt 350'ilF 25 to 30 nin .• iQlir until pasitry Irs golde'll brc"'lrna[!ld .Bipple.sare tillnilel." wIlen pi'lll'oed with III fork • .Rerrno:ve paq :£'rom O'ven; 8Ct onto oooling T~U.:.k: -and cu t -past;[')' ~ld.o, 2}o~In. a,q]tlRl'e-f>. Sprinkle nnte the pastry squares

:2 ito 3 tq;bie's.po,o,nrli!l c,onlfxficl'ners' ·$"aftr

Serve warm ,.;[" co]d.

, ...... Applle-,Fiillled IPas'u-y Wirthi NUl5 (Alnnis fiUe 'Di ivai)

.-

Nul' .. Filied Cre5Ce'I'II{~S (Dios I(,UH)

.6 Ba.se' ,Rcr::ipe Lishtly J;lie<lscc olOkie sheets,

Fiw N~.u FWiniil'-Mix 'llml~'Ol;tsM.y ,B;tld set asi(~e

:2 CV,P"; (about !tS: lb.,) WUh1,lIIJts, 911Quncl I(paso, 5)

~ cup :IiU'glllU'

:3 egg whites, SiUg h"tiy beaten 2 tClille'lipoons,. ndllk

Po"" D'Qugh-PJa'M into a large how[ 3: 'C<U'P s sif1ed fhHJ1f

Wort: 1IrllO flotll.'" by pressingagain&[: bottom u.l~d ~des @f .Low] w.U.h ~ £o:d,

'1 'C:U'P unsalted b,uJlell', ,!:'h;Ued and! cut in :piecu's

A.tj,j] grtidlllaUy to i,Dgre~Jlei1u; in. rh.e 'bawl. rnliX'iug lho'i·Qugh.I'y with~ a fork" a m[xltm-.e Q1f

,3 egg yoU~s, sliiglhtl:y lbearl'tlii1

~ J;i talbre,slPo'ons Ii: l'eGm

2 fea'sp OaI'l1S, '9ill'u'~d le;m o.n poee.

(pag€!' 4)

(,m,lucre 'wIlI .. he crumhly.) G~ther dough into IL ilail 'fum u!. onto ligh,tiy floured surface, ''!I/ul~k with hilU~fla- :S!]Ue'l~illg dough until weB 1II'·l1dfld. W i'lh J"a.lmf> or hands shape dough into s[t"l,l)olh roll. S]lc.e kilo tJ,8 pieces. (If d!IUAh i'~ too soh and aick.f to lHlfllHe.:I:!I~m r'1 to s: shor1: -I:ime . .) Shap pieces in:!1) hans.

l'br' C~o-eu_'~-Ljs~~:t]y 6'pl·jnldl; !fl. sli1arJ lIirea nf wlJrkrng surface ""i,~h

C'Ci'l!IIfe1:fiia,ne,l's' sUlg",,"

1', ,II <nil harrat atnne into!;l eircle about ~ :,", 111I1,1t. Sproa,d dough. with 2 reaspeuns n-f tim lid II I Ij.;. ntl' Ufti,i'l15:nea;r, ~teiJge. Toll; r;1.,[lrm InH I r.m)ol(:f;!llll byurv,ing nds.' (If n .. U 1'11\1';11 iJ y. ~ li,lI'4 ~ ,. rCst:CII t 'bf!~to oooki',e sheet ·, .. dth Ollc1f'lrtPl-'llig I-ld r· !:iI1~(l_mea;[h., In 'thLs w'ay, m!lke I {hll<~ f,'I,if set nts, lighdy :sprinkling ecnf"'~lioJ]c]:$~ lI,!jl!lf onl'o ,~,\fVrldl1g surface each lim,. Bru b :'il:"-;:;!~:l1!ts ~dllm

&,139, dighfty heCII"er'!'

Bake at ,~n5DF 15 1 . .0 20 ~n .• o.r untH ll'iIghtly

L!:"owne:d 1 .remove' to cunHng .raek.!lii. '

Jus'!: before ser'lf!1l6 erescel:'ds'l :spririkh::wifh

2 fabl'e~!poc"'iIlS; V'anil[.a CI;I;nf,'e,dianer.si' :ilugall' (pa9-8 53),

;3ha.ke 0« ~XiC~, suga-r.

/

....... PoppySeed Cr-.ese,ents

o('M 6ko,~ K if H)

Follow .6. R ·jpe. Substhwte!;)opiPY Seed! .fm~ mg far Nne Filling.

For P:oppy eeflf'min~Con_.bin' in aneavy l~ qt. sauce ~1;UlJ 3'u(I'S (abo'U t % lb.) fr.eshly grlOti1ld poppy seeds (pu~c 5)" Hi 'cups !HlgaJ. %' CUI) milk and % CUI' butter, Cnok uver li'JW heat. -liotirrirD8 ,~omS"niU'IIlly, about 5 min .• or until mixture is sJ'itdl'!~}' thi .kened . .Remove f:rQm heat umi coot (U, on standtng, Jlm.,g been es lew ll.id:. to SP]", '<!ill e.:'1sily, . ti.r in a mall amman t IOf m,ilk.)

!S (Ma.ndul's Rud')

... lJ'ose Recipe Lig,hd.y BrellL:.> Grate (p.~e 5)a.l.uJ' set a3]de %. C'IiIIP (g'bout .~ lb.) ,almonds (abiillluf

.2 ,I;;UP'5, [g'll'ated)

Put hrto bowl am) eream until softe:lt~ 'l/2. curl" unsahd :buttc::'r

A.dd .glfad'U!~r.ly to the' butter, creaHlingLlOl.il fluffy aCt II' ach l:Iidl:lition

I '1;1.1'1" 'sifted cQn"ecititonei's" Sl,JIgalF

Add tn 'lh'e: .buu,e:r m-i:xture, s;tih:,:r-.ing just until the i:ngl .. ~~!ieJ:lts are bleniled, a Il'iixtUIILe: of the mfuwt.l!d:s- a:nd!

1 ,coIJpsifled. flIIOlU'f'

Gat]i:et d.ou,gIJ' into a. 'b1'!U. TU:J'J] dotllgh out onto HShtly f1ou:n'ed surface and roll. into ... rectengle M in. thlek, k~epillg ·edges stra:lg.h~t. Cut dough i'l!lIto strips 231lx~:.itl. and plaee sil:l-ips 1 hi. iJllParll em to c'Ookj.~ sheets.

Bike .alt 350~F 20 to 25, min., o r r until '!:loo~i.e are Hgh~ly b:r'O'I\~nridL Imllu::di~t,;'ly remove to cnoJi:ng r~cks.Whecl'il MO]l::d, ll'flLi in

112 cup 'V'lClllliiH. ICD:n'fe,d~CIl'i~n· !iiUlg,gr (page 5:3,),

~[Haz:elnul SI,ick!s

(MogyoroS1 Iud,)

Fellow 6. Red.pe. S.ub~titllte 1 cUfI plus 2 table,sp<:Jo'lls (about 5 oz.) lmzehuJ:1'S (!l~'01l:Iit 2 Clil!pS~ S.l'ated) for almond!i.

Place :r~O~iii, coatced.side up, on oMkie ~bee~S! (fUn on lop of Cookie m.JJ.ncls).

Ba.k· ;:,l't 3SQor l5 to 20' min. or u.ntH lightly browned. Remo,,··\e c;ooHe' to ,6QoUIIg' rQ.JCki3;,

Se't out

'~ i!:Up thi,c:1I: ial'l'l, !nJu:h as gp,h;ol 'Q'r

st,r'llIlwiberr}f'" SjJrtead ~. 'to. U tel!llipOon of the j.aJm onto ea.ch plain cookie round .. Top each , ... ·itlt al1l"'-t-iopp'ed

coo,kiedng. Sprinkle onto 'cookie~ '.. .lL1 .... "'''' ... Duughnut ~ A~1tl0nd C~ff:iC(l ~d~e Braid,

2;'labh;!'i,pa'CI'iII"5 C(li11~fe,d~CI!'I.ell"s,· 8uga~~ ir GQ~dl!l;lJI CoSee Cak~, D!1lp'~FiJ+ied C,ookies!

About, 1M do<;. eaokie« Aprl, 011: Coiree Cake (pq,ge.s!S! .. 66J

62

Unzer Wrealh Cookie:s (Un e', l('os:J:oru,k)

L[ghdy gTiease DOQM.He Sin eets. lli'Hx togeth rand s ,t asid ..

14 cup (albQIJIII " IQ;:r; .. ) fb.,ely ,ch.Q'pped W.pllll!i'Uhl

'.4 'CUIPslUigor

Sifl. ~'ogether ill'lltn a hnge bowl '2 C:'lJpS "".ifted fI Q!~!I'

% cup, c:onrect.'ioli'!leli'$" 'G'u'gai!' V... teu'5ip'OQnb,alii n'OI s,od'g

W orki n~(J ~h'i2 d I'YLngrl:1d i ents by pr-r::s!,!ij fJ g !lbsainS"~ bottom and sides of howl wilth a Fork ~ cup uns,(dledl bu"er, chill'ed' and

'c'ut iill pieces

GrsfhH1I1y add tG Iheingredicnts ,In the rl1)w'l, mixing w.Dlh II for'k anl!l.r 6"].(:11. additkm, a mixture .,f

1 ~gg ,'olk, I!lli,g:M~y be~ten '!4, lelPl'llpaon vGlll'llilla e:dr'ad'

14 leaspo'on glra,ted lemon Ipeu,1

(paD'iiI 4)

(]tfi:x lure win ~'crlJ IIdb] y.,' 'Gil thelf' di)lllgJ~ in lQ .~ ball. Ttl rn doug}, 0\11 on II i~h tb~ flOIJ;, d su: (Me. 'V urk W:illl hands, 3f.jueezing UOI..I,gh Uiltil well hlended, S~hlllp~ [uoo sm"(io~h b~H with ~hns or hands, If dQllgh. becom~s t(~{l soft 1~1liJJ slightly in :r,~ [rige.li'.ator.

~Ro.u dou,gh M l;Q Y; in, thick a- Wjth !ig:hlly fiI(}ul'!l,d 2-m. sesllnp- ~dA\~-d eeokie cutter, C~lt dOll::lgh into rounds .. Place one.baH of the r.,ound5 onto cookie sheeta. Using a thimhh..: dipperl .i n Hour, Cl[J t ,!,1,.o [i • h 0]13:;;'; n een ters of r,emai1J]ingr.oundg, fonning rings, Bm:,ush .~U the rounds ",nil l"ill'llg"l w,ith

Eg!!!ll 'sl;ghHLy be,aife'n

.Dip tup5urflliiCe or rings intoUhe r1l,lt·'Sugtir mi:Xbl]f, .

g'eep-1fll'iied Coakiie'l:

. I~ -

(C:scl'i'eg,e)1

Abou'~ 20 min. befQ'~' de.ep . .rryil1,~, fi1'l ;@, deep -saueepan one-half ~o 'lwfI-thirns full 'I'll I tl1.

H'ydrlogenateCil veg-elgibl:e short,e,ning·, gH"pUil'p'05~ '~hQrtlillMin!Jr' hud 'Q.I' ,ca.oklingoU foil' deep .. tll'ying

H at !tlowliJ to ,16Sof' (poage S). Wlll:il u.sing an aulllnlli.n· dGe.p.fryer. ro11o\ maDufa:!,jlufcr's direntlons fQj;' ;;JI;tIQ.Qll:mt 11'[ fa:t 3iti~l titllinJg.

Mea.l1.w}mi.Ie •. ira t~e[h.er into a bowl

2 cups '&ihed lour 1 fab I es pO'~ f'I SU.8Q·t' % f" filP O'OQ 5i!QII~

~~lalk.e ;II well in. ' ent r of dry inwedi, nts and PQUIi ill a mixture of

a: e,g 9 y'o!1 k!l:. sU'g Mhl" ib elCll~1ilI YI eup t"hilOk SQ'ur ClfQa'm

Y:iI: NCU;,poo:n vanUla' extract

.Blle[lil iF.L!llr~diet:lts· un:li:U all the I]oilr fs molsteried, tt~l (101.J~h. rest 1 or 2: min, rum di"OUj!!;h aut onto Hghilly fi!ou'redi surfaee and knead (J.lfl,g'~t 6) , '-in] i 'Iil.I1I.H i_rtgre,diel1l;~8 are, w.e,1I III (l n fled. Sllnre (]i')'1,] ~h .i atea s-nroathl, h~1 ~ roll d[lll~h '.a n hlly fi.oure;d: $tJrfaee bnoa roet~t.J:'Igl~ Mill. thi,e.k. (U ~pac·e wm :not ru~r:mit. nlll finly uI'H}.halI o:f dougb :!I.t R lml~ .. ) Wf.l~ spatula, 100 en dml"n f.om lJoard wherever r;,d ·lk.iri-g-oc "ius;: Hrtdough sHghdy and 51 ,ink[ ;t li~tl~ Ilour un~dferll!E!afh. 'W,ith £loured. kl:l-i~'

c .. 'U., t all. ugh into ~~B.m. o.nd}.sha:p. e "p."li' ces 2.'· i.n. wl.de liit center <In I (i. rn, long.. (A eardboard

p;";l~tem trulY b - l!l!$ed.,) MtI:kze .. l-in, I ngt.hwis GU~ in the center of le~H·.:h nlia..rtt'lOO1d:, [illH one end through stir, tw:islllliH slightly.

ne~p.:frJ only one l"l;ye~ of cQ,okies at oat) time; do no,tcl:'o'Wd. 'Tllrfl coo'kie.s w'eth fc~p.k as th!~y rise to surface and several times during cooking Ina. do Ilat pierce, Fry about 3 mln., or ufltil Hghdy!:n"l'rwrneA. Dnai;tll eaokieaover fat for' a second before 'r6rnJO!\i'il:l~' l.oab~o:rb~rJi~ paper. Sprinkl'e coo.ki€;!; wilh

:2 t'D 3: tgib,lespoo,nil con,'edi,o:ner's'

S U !;II!;U (011 'Vgllllillh:l CClrll,f·e'i::.tio !'N~I"S ~ Sug,aI!'. page 53')

2% dQ::. cooJrit:s *~--,.

64

'Go~de·n, C,a:ffeeC:aice (A IICllnyga I "" 5,ka:)

lilwU' supy bd!1l1l'. ()! dm"B'11~rais'i{J:'dn~ted and I;.ak~ rn. ,a ~'ubed pan.

A lO·in:.. tubed pan will 'be needed. Me;:li8U1iffi ·.and set !l!8ide.

40/;4 t~ 5 cli,J1p>Si sifted f1'ow',

~~c_ald (phge S)

!A CUlp milk:

)'leanwbilG;, soften

2pkg,l!!. aldilll'e dry yeas,t

]6. CUlp WGir- water (1110~F' to 11SQF-

If cOi ... pre.s.s~ Y-!:II!!:t.!!> used. '5ofte-n 2 ullkes ill'! Mt cup lukewlJrm WlI!!telr .. ,610'°1= ,tDI 8,s;"'F.)

Ilet~as'e S~l'id 5 to 10 BlJ]n.

M.an'WhHe, putinte a brge: bowl Y:z: c'up shortening

~ cup sugalr

, 14t,ea,siP,QG:I'n·s iI'ali

]m:m~dj;;i!telYp'ol.lif tha ·se.a[ded, milk cvsrIngredieJilI:S in. bowl. When mixture ill; Iuk warlill1" mix. .in }~.:t}DP of tbe ,!rifted flour, b~titl,g u.nti:l d.ungh LS smoofh.. Stir the sQfte:ned yeas L . and .'!l!dld 'to cir.ou,gh!. mi;t;;i,riJ;; weU, .Add aho)[Jrr, 'Q~half ·_of the reml:lilinlilgfkltu: aDd heet untH VeTY =&(1100t h, Beat In

"2 egg's, W'8U beahi!ft

Then beat in enotl~ob of .rem.&ming 1blll][: to ;mak..e a. 50(t dough, Tum ,(.io1.1,gh onm ;iii' ~ighH)' HI9i.lred .Surf'af_::e, ·ana let ilt rest S'k! ]to min, Kneaill (page 6).,

.F:onn dOll!_l;h into a' brtge ban .anrl put into a ·g'['CBi8ed bQv;'L l'Uir.n dough oyer. to hr.i.;_~ . gr,ea~ed ~tl.((a.ce: '~o tqp., O:;r'l'e:r .hcl'l .. fl wi lit '~11Ix6d. !:,9Pe.:[: and towel <i:11d let '&fJ3:nd In. warlllIl. plaqe, (abQ1Ult 8ifF) until. dd1iltlhi~ doubled, Puneh dQugh dawn wlth fisi~ pull edg;e:fl In 10 eeater and eon'lpi.,etdy turn dourgb over in how], Co,ver bowl !:I.nd le't dough 'rLgoe 3f,~ln untfl ueElTly douh~:oo~

Mm.lllljlYhile, UgllLly grease the' bottom of (he tuberl .. pan.

Mixto~the:r in a shallow di!l.b OIlCl'.l.O !!Iiff!; aside 1 iCUp:Hlglllll'

* cup' (alb1out 3 ,o:z:.)t1nlely chopped w,ulnuts

1 ''12: I.CI.5,p'QOn!5 cinnarlill1;m

Place into another :shall.ow dbh and S£!'tt aside 16, ,e u,p b uHet';, ;11'1 eUed

Me'!Ulure !l[uJ set ,ID)icic

~ ~A ,"UIP (aDgut 2:Vl, mz.) Irai!siin's

TGSll' off hits of dough and form into halls about 1M in. in dj,a:mel:e(. RoU ibaIIs:nl"st into butler then roU lightly in :susal' mixture, AlTa.nge ]:i:1tYGlt at" hans hll thetulled pan SQ that t:hey do not touch each other, Spit'.iRld~e' about onetMrd of the raislns over halls and sli:ghdy press raisins into 11>, .. 11.5. ~~Qirn.l:inll e £n this manner 'until !iU d(lug'I.1 if;; made inju halls and ~rTan-g,ed in the paD,IlL'nd '0.1] I?;aisim;, ,a~u~(t Spr:inkle .EIiIll.)' l"emaio:i:ng: stllgillr mi:1it:i:fI]re' Ok' butte r ,ova:.: fljop, layer 'onwls. CQ'!Ire:r pan wilm waxedpaper aniil:. lowEl and let dough rise 09~ain 31,} 1.0' 5 .min., Olr 111J;tn '~ight.

B .. ke at 315°F 35 Ul 40 mill" or unril golden ,b~~own,. Rlll.l spatula aroemd sidel'J gr( 11Io,ffee: take. .Invert OUito plaee. To serve, break coif€! !mk"e' ,apart with two 'f(u:'J::s.

8. t!a 10

in

AlmondCo&ee C',uks .',r-aid ("onion IKal~6cs Mandul,uvClI)

A L7.a.kill1!f shee~'wm 1b~ needed.. M.I;la:!Hu:e ;J:llQ s'et ,il2,[a:e·

4 to 4~ 'cups s,i:A;ed! flour

Sc~ld ('page 5

% I;.Up m'i'lk

Mean w h:ile. 89 r't n

1 ~!kg .• adiv·e' d~ ye-a,st

1h: I: .. pwal'm water (110o:f ',0 I1SoIF.

If us.j[ng eo,mpressed 'yeG'IJ!',. soften 1 cgrk,e ~nt !4 ii:!!Ilp '1!lIIIlc.WCiIi'1'ft W'ClIeI'" 80,of"to 8S~F .. )

l.et yeast stand S to lJQ min.

MeaU'wlme", put int~ ,.at [ar,ge bowl '0/3 Itlil.jp :s.ug'ar

'liiJ. UJIP' blll1ttel

1 % ·tel;l~PQ .:mssCillt

ImlJledi.a.tely pont the scaldedmilk ov~e'I" ill!gi[e~ (rents in be\yl. ·Wbe~i the milk mi:xt:tiL:ris lukewal"m,. $,ti:r and ~dd H cup . of the s]ft~~d. . ,f!(:ml.\ heating until dough :i:; srncoth, 'stir the; s'O'frened yea:!it'llnd adaJ to dough";"' DnxlnK ""'eft Add' al:iub-'~ one-half ef. the remaining fl'OuJ[ and 1 at until ve:t)' smooLh.

i

BeOl.'t i'n

11 69S"W.n beaten

% £up (about 2Y.i! O:z-,,)' raisl'nl5

'!,Ii cu:p ('aib~ut :3 OZ,), ,.:imcmdis, bfamlfl,ed". fDa:d~d (,P(IIge4) iand coarsely ~lhopped'

:2 hJa"p'OIililIil$ grated lerru:m peel (p~ge 4)

1 teas,pooll 1181110n illh:e

Then beat ill enough of' - remainmg Hour. hf . make a ROn UIlUJ]:l1. TUrllD.Ollgh on~o a Hghtly floured surface and tel sland 5 10 10 min. Knead (page 6~.

Form do-tlghinto iii;, la.rge bull 004 put it into a grease'Cli bowL 1'1.1 rn dou~i) to brin~ g:rea:sed surface to top. Covel" bowl with WllI. ,.·d pnpi;lr a,nd towel aud lei !;lUlir.'!id, In wlll"lT.I plaoe ~aboul aO"'1:q unl LI jl;n:r~h Is tl.UiuLJI~i.L Puu ]1 dQuUh dov n ~ hh [i:!Il; puIllg f.j.1,fd 1<ilI h io II ,; ~ tF and lll:J"l1l tlough ~~om:p~ '1' 1,.. tll,Jl r in b~ wl, 0'1 "I"; let duughl'i'~ !lgaLn IHILii nearly jiollhl,~rl,.

Turn nut onto i9!pll:l'ed surfaee. Divid fitnl:.;h mto, hl'!lve$ .. RolI tacH half witb palms or I!IJ rudtJ iul0 a. $11;'ip 1 m, In ~-ia.~<Iilte:r~nd abmH ::!6 in. long. To 'braid. ~ay' one s.trip hori~on:tlIH,' on center. of board. lay o,thll1" strip, vertleallv 011 '!lop. Ci:'(lsrrin1'l' areenter of fir.sf strip, Grasp (l-nds fir hl')[,lzonfal strip Blua !\eversepos~_t_i.~!::~s. D" the same with vertieal Sll"IJl. Repeat until all rIo ugh is braided,

Lightry gr-eaS't the b n ki~ sheet,

P]ao -, brs.flh:ldl dough Halon. bilking sheet, tucking Itne e1'l,t.i,s under th~ ,In:-a:id. Brugh with

E-!lSI.· sUghUy beate,n

~elt ri~eag,aill, ~J) 'to 45- min ••. er untll light. Br'Us.b ii,gai,lJj wi~.hsome of the heaten egg., -

Hake III t i1S0°F 4-5 ee 50 mi n., or until. gcilden booi .. "n. Refii.c:nre coffee c8k t4:1 coo1:i111; 1"a¢'k.

Whcll coel, eutirttc H·:en •. sU{;e,s:. -

Abmu 24 ~iices

A.n S-in. sq. -cak.e pan ,Yin he .ne..e;ded. 1r.1'ea.sure and set ;iI:side

3, t01 3 %IC:UP:S si'ft·ed 'ft,o,ur

Soo]d (pa6~ :"')

Ys. ~1"'IP rnii'lk

lVEe<JlD'wh]]e. sof~e:n. " plk91. a cHve Idll'V ,.e-g:s·~

%. ctJp WGI'1i11I 'water (11 GDf t01 '115°F.

~f 1iJ:Il,iilltg compressed ¥,i!\:I1l:u;t. :5,Clif1t,en 1 li:ak'iEl' in 'IA ,cup iluke_,arm Wi:I!tell', IBO°F to 85,o;)F.)

Let yeaet stand 50 to 10 min a

Meanwhile. put into a bcnfod ,~ ,I;:UP butler, 50fle!llled , kIIbl e sp Q on S1J grat

14 f.eCUiPDQ Ii !!>I,dt -

lu:tmedja:te.l~ piYI;!T the scalded milk (I'Y'l' ingrecHents in. -bowl and stir. until hurter is melted, W:h,e11. the milk 'na:b: Lu t.e, :i~ lukewarm.. brand: in M cup of the-'sifted flol.lr, De'al:ing until deugh is; 'SI:Dloo:th •. Stir the 5 ftenad ye:ru:: t and~dd to dQ1<llSh.; mixlng well, Add about ool~-h.!I,lf or the re-l1lai;nlng flour tn the dough Bind heat u uti l very smuath. Blend In

2 elggyolks" well' beal-en

Then beat jn en.o<usn of the re>n1sining fli]'u1t' ·t.o make a SOfl d{lu~h. Turn dou."h onto a. lfghtly [II n~d 511ll'faceand let etand:5 to 10 min. Knead. (pOl~ 6) ~

F1Jl'Ifi rfco'U;1a i.nt'Li a btrge; ball :and place {onto, geasd h w], Turn dOl:.gh 'to hring greased surfn ~,o top, CQ,yer howl\~i:th waxed paper 0[1'111:1 hl'W(!I a,tle] h~iI; stand in livam)J Illaoe (...'lbout :BOO F) untiJI dOligh is douhled. Punch dQugh down with fist; pU,TI ertges of douSh ill to-center ,!!l[l,d 'tn [In dough eomple lte'ly Qcl'er ia ho w I, Co ver .and let FltRot again. until nearl d,l)uhled.

Me-altwhjle', ~I'(!a,s~- bOll;.(j,i:t1. ef the cake patl. Seloult

!t2 -. ¢liIlP th~,ck ap,ii,i:IQ:f j,am

RolE dQugh U in. tlit~lt. -Cwt dONgh imta 2;fC{..:j. in. ree~ngJ:eso. Spl;lt;m- I t.e.apOOI1 of' the jam onto CBIl:t r ·of each reetan .. Ie, Fold each recla-n:;J!e in to le.ng.lh~vi~€' halves, pinchf ng :the "~,"riQ ~runl'(Jw ends ·l~getheil"r!!:n.d leavinG center 0pEm. Sland pieces open-side up !I.-nd sid,e-by.side in 'ilic ctlk~ pa::n. Cove:r pan w.lith towel. Let doygh riSlfl:.agail1 1.5 '~!P 2{l :llIlin., 01' u,ntfl Mgh't.,

BaJce at- 4250F 15 Itl;! 20 rniu. (I Ie 'Yntil golden hrown, Break. pi-eces of eoffee cakeapart wIth a fork. Serve ,v:anll c r cooled.

66

Raised D!oughnut:s: (IFanlk)

A 8:.~eBec:~pill

A ,J!l~tj'/!lp f!;r,lMl!rt d(i1t"gll"i:uU Willi a. fl,O,l1(J,'{' all .it~ 011111.

1I:'lea,sLJ,,[@i ,I}f.'ld se t ,i;lS.1J.e

4\4';0 41.4 c up:sc si/f,QIIliI f,JQllIf

5C1:!]d (page 5)

% cup,milk

Mf'_n.lllwl.lile~ soften

'1' pkg., Ploe:tive d:ry ye<f.! ~I

llt. (; !J'P, WQ rm w~~ler n HfJ'.o 115'0".

If ~$in~!J ,':e.n1!pre'5:sed }i'lEl'a,st. :!!c.ften 1 i;,gkei n!4!, I::U!P hlkfllWig I'm 'w'tllteiit' iEI,Oo;\P to SS'''\F.)

Let yetl~l stand 5 ttl 10 min,

Meamlihilr;l, F[I~, intQ ~ huge howl

% CUIP sifted cOlrnfl;l:di:g'luu'Si ,su-g!l!lr ~C'll!IP Ib,utter

1.4, h~a'5',PQ'C<IIl' :sal~

ImlTltiidiab:;'!y PQm the sealded niHk o"\l'e:r :i:qgr.ceo di~ntsi"[JI.howl. 'Whe'fl themlxrure ~,sl,1jl'"ew..a'l'm." mix w,elJ .m,l stir in ~:bQ.ut !1l '~mF of th.B s,ifte~ E,Qm:, ,b~lm,tj'llg lL1l.dE dQugh is $111ooth., Slir Ithl3 soft~PJeti;;'e'a;s t ,and add. Nl' dougb~ mi dog we]L Ad dabQl J t one- hal { the ren:tl>1,i.t!JingHo':L!..J.· to tile (~QlI;I1gh <I!ld beat I1n'~il 'Yery :$:rn~oth+ Add in t~]jrd!8.. U~eating wlBll a:ftecr eseh ,[l(!dfti(ln~ :!I mixtu'U'e or

, ,eglgye,I'I(!5i, w,elr. IbQilII'e!n

'1 l\eia:spDon 11',1011':111 ,

TliiC'n nea:[ Iu ~n(mgh of dle<l"emllinin~ f'loUI;' to make ;!lS'fJ,rt ~JOl,lgh. Tum, dalJgh ~n~Q ,a }igbtly

_ fioUl'ed sl,l:rfaoo and let it rest 5 to 1 {] ,rI]'in., Knfl;ll cl: (Imge 5).

Form dm,li~h into E: bl'~ .b.aJ~ .and put it i11.1;Q a W'e!i':;;&i~ b.awl •. Turn toO bri~,g {5[\~~15iea' surface to lo,p. Cove:r hOWl wfr.h 'Wll.'X:et!. 'paper 'g:l}.d~O~~l;~ jI:T!i:J Je:~st ... md h} wsrm pla,oo ~:ibom 80l:lF,ltmd] dougb is' doubled, Puneh d~1Jgh dQwn with &lj, p'liXli edges in to, [:~rrre:r .tlrn(]htm cl!oag'h 6ompl:eioiil'll' o'Wel'''[Il1~dWI." Cover bowllUlille~ douj:!llJr

dse.tgain lunH TIe:at'I)"' ,dou'o,leil. .

'luIn d:augl~ ~!JIt on Moured su:rfs:ee .<li90 .. raU. ,oib(lut% in, thick, Wilh s.patul:a. l)[)p:;,e;rJ, oDUcgh fi;\Qm bmln:l whel"e,!,~ r sticking oecu !'S-,; Ijj;h ~'r:r' s;prl:nklte .l]OL:U' u,ndel"l'1eath. Cut doU;g,h Into roufid~ with a 3-in. Hgh.dy lloured i1611~hblJ.t oCu'~t!E;lr. {IJI(1! ho:t~ in ,~euleit}. Let iloH;g;ht'i:5G aga.i:n 15 ·tio25gnbt .. ~ or ur!I.'till!;ght:.

Ahout :2(l min,. lbefore deep,.fTyiR.§~ m.! a. til!e~p ~lJ)~>epan o!tla.]half to '~wo-third~ fLi]] with

. Hydl'ogena~cf. ve:gleZ~blle sI1.CI!rt~l!IIill1!1!1~ ,gillftpLl'rp,OSQ! :s:h(l!ff·enh~gt· lard Q!, !~oofcini51 ,oil fior de~!P"'firyii,l'Ig

J'Iea t slowly to ,'i!65~ {p.a!ge ,~}. Wi1-eOl~fJ!1g au tOMa-I,j,c dee:p-tryer, t:5UOW ,m;mu f.u:'lul\e.r·~ ,d,irec:ll0Fl$Tor <l~J~otm~ IOf r:in ;']lJnd timinfl,

Dtilep-fr-yl::be d'oul,;bnUlS 2: 01"3; m:iJJ" or 'IllYtU U~h.t1J hrQ'y,;'n~d. ill)floftp"ft:y 01]11' O:l1~ layer of d01:lgi1r!.l,tts ,u, a. ~im.e ; d c) n (l,t ~D:(i'Wtt Tta:r:n d()H~h(!llits oe>Ca!5loha;1Iy with ~ 1'01'k. to .h"own ~vmly. but del not p~e:flee:> Drain cl,otl~hnu~ (liver fill!: f:6r ,oil: se[{:J(lf:ld h{\fo['~ l'lril1iflJ[j,v.in:rt I~O .1l000o,rbcU'J:L p.a;J:i~r~e:or4~1igh~lj!:. Sift OVer dOl1!gh.

nuts ahout -,

2 110 3' tablBs:poonlS; ~(lnJe~t.~oneil':5i' ,:suglll:ll' 1(011' Va "'illl'llI: 'C;~lfiIfectrClln Brs' 'Sugia"l'r pili ge. 53~

- AblJl'liJ, 1:!4 aflJt. t1'Dl.tgkfW,($

-J'omi-oiFiUed Dl,g,ughr:ruts:

tL€likv6r-rall JallOff Panik}

f lCiUOW A Jlfd>p~·. M'al!:e .aslil.orl. siitil'l ~ idl~ of eOhch. ioq(nl.ed IGlMghnu:t t:&rr!j)u~h~othe: m:mn:l'. Foree H, t~o 1 tca:sp!jj!afi j~un or jdly ~Hlo'iCe:nt6r 0:1' c(loh d.OUg.h1'l11t 'lI:nd dMIC': tight~r. Al?na.l::r.y ba.g aaal @i;:coI'iUincg tuba ~m;Qy be u.sed toCGliOOe; jelly )n16 !>U t,

i\.Jh:u,I)'nd ClMe~ C1lkeB,ra.i(lJ •• , 64 ~l'm~:Rd S~iGls." :,.:",": . ',; .. ,. 61

Il'lle~!'(J!'Y)'" ~a13.ce~ ij" !,Cel~

TillrrgUllrwrth, , . , __ '" •• _ ,. 15 J!,f):~licj)vy;./St:id[-ea~g8, . . .. 8 Aplpl e-Filled R &l.iIiY.' _ • • • •• .so c4.PP~" F-ill.l;JJ.g •• ,. •. --- - •. " .• 55 A:pr:L!IJlO,t Gtl'lf~ ,ealt(l.. ..•. G'5 ~Pjll'~s! ",it'll ,,qlll' lr:rei,ln1 3$ .ilIa'con, No:odla9""Wid~

cdotf;ag_~ Ohe 5e T'lU ••. - •• ~ flilk~Ct!-li-lifilQ'Oi!,·i;'.I' • , ••••.• .;I'" BlIlk-e;1 w;i'lb Smll' Cr, [1:[11 .480 ilaU.u- ]'],~d Ctl,u1iJIJ~l\ <)1",... B,2 Hge£'

.- Brol<h, .• ,.......... .. 'I 1

,~Q'l Pi.!l;Uel'll-. ,. . •• , •• ,. U~

In temWl glr!.l~". , _ _ 18

Ro.dl. ' .. , . I, I

Toggt;le wtfh.l'mf'I'lu Suuee 15 wid] >itT!;!€! n~I'mA....... 21

Q'\:~eit Sa~ad, , . , , I. " 51

Br Will ~\it1p'r .~";' ..•• , •. , 4' Gabba'g:e

S-a1l1d •. , , .• , , , , " ••• , ~,r,

S"-ItI$'IIgl!" \ hh, " , • , , • , , " 2:1J;

Sttudea .. , . " ,." •• ,' ~'2 8Ilulf~d", . , Ii! • I ., i , ~ ttl II J

. "jldLh Cal'O:W,t;t:y SIle'Iit! ' _ • _ _ 36 iea:rd;g~®'u:pe S-afu,iJ • . " • • • • •. ::! '9 CiiT~W~~. Sonp. ,. . . . . . . . .. II C8l"~·,tS Cook,ea in Butt ~r ..• 31 Caulin(lwer,;

Bal' 8 .•• _ , ,", 1 • • • • • • •• 32

D:au.et .. F.rfei:t t' , .' , • ' ., 32

D!~el1l·.E1:i.d with S 1R

Cream S,liluce, , , .. , • _ " 32

Chef:!':}' .

.Filli.ng ,.. , . , .' , • . . . • , ,; ::; s SO'llp. _ , . " " ' : ; • __ , . , , " '9

TOlirte .• , , , , , , •••. ' •••• ; 49

ChiQ.ken~,

,F'r-i@d • • • , •• , ., , , •. , , . -0- • ~ ~ :2'9

, Pl.lpr:lli'<'i l'O·i.tli Sti~~;l.l~:_" . + .28

ell p'ped:. C_.~l<:kefi LI (!(I"S. ,,' 8

Cl'Ic.QaW;hipp~d Cr' 'fiin

n~ll'i!r'~_ , • , • .. . .. "".... 53

CMFr:" Cake,

Apr.1cot. ; . .. • . .....•. 65 Alltl1tmd., Bn:r.i:d., • . . . . . . •. 64

'GoI(j,en- . , ' _ , , , 64

,too '-5'+

o 'r,hlL"." 62

Is"~ " , . , ~ _ • ' _ . . .. . . .. 59 Linzer vt fC.4l,.h , • , • • • • • •• 62

.~otf.-a;ge (;i'brooi:ie' .riU:i~:g .... _ _ 56 Cottage ~lie~' "tiptalllell:"

Spre~.d, ..... <rr > • - -"" • ' 7

Cl'£"am Cheese rrLil"[Eluer"

,Sp I'C,p,!l, •. ; ••• , ••••• - - - - •• 1 ex ><J,'metl C-.a;r-wwa:y S6UP _ . _" U

C" ,.t CL '.J' ~" 'IL ""

,I: 'a-m:ei.l ,,1'1 oppeu ':!p1Il aC~J .. , .,,,

Crfamed G.ardc;pr-:rl'~ h

Spma9h. , ..... , , ' . , .. , .. ,,33 :Ci~e.e'l:JItg. Nl:It-.F:iUed" ...• ,+ 61 Crc:sce.m,s, l~ppr Seed, _ . ,. 61 Oro Cr.'lflll:;', , .. _ , _ ••••••.• ' ". fl

. Ham.

Slices, Gypsy-St)·Jc: Fried. 2:2 Strudel, ", , , •. , , , .. " '. 22

.. 5:IWIed Ey;s ", .. _ . ,8

HB.wIIULt .. H ~ b ... , • . . . . .01.

Ha.-zehmL I'm"t '. , , ., .• , . • . 41 ClIJClunoe.r- Sa.lad._ •. _ ... , ,. 36 HQ«'51i-l'adistJ.

n~~J'l.~FJi"i'6d elndiil!}wC'T. B,;::,ct 88:111.-1 WiLh_ - , • , _ • _, 37

witl'! So_ tn-Hllll SeI'Moe, •• 32' Stll,tiq!ij~_·., •• , •.. , , , , , ••• 2~

D'eep.Fricill GQ'CJ'ildl':~ __ -., , • ,. li2: H(I'~ Pi kli,d Hm~r. . __ . _ _ HI

Deep-FridEsro with Is~lilCiJ ki"~ __ ... _, .. . 59

.M'1l3hroQm-,\-Vin • Sauce. " 42, J!I~tl-Fme!l DbugJmll.lg._ ... ,. _ 66

De$sert W I'rl j-~ C.1:wp§l.. ~, .. ~tl!a Dm .5Sf] ~@ .21

COCtl;;] Wh.ippudGl'e'.aJD., , 5,"1 turab ;'vilh Gn;~"r-r.tBCQ.l'IB.". 20 Mo,eha Wh,l.ppt:d . reara ,.; 5,3 l,f~m(jil ~:':tucr., Hi\"ef in .. + • _. Ut

Rice.-F,rR.iit .• _ • , , • , , ~6 I.efifl'ml '" [:Ilfjp •• , •• , , ... , },O

Rum W:'~i[ipc-d Cr~nL 52 LeuuCt, S!OI.Ja.d. , _ . , , , , , . --S7

SlP()n~e!PiJjF. - . ; • +, .. _ ~ •• S.2:in~0;r T!l!r'!~, , _ •.. ;. , ; •• + ,. 46

.nill Sauce, l..in;t~1t WCloo'th _. 'u,ki:>s •••• 62

Le;mb 'Chop'S , ,i'~h ..• , , , ".Zl Liptaue:r Spread - - ... - - - _ . _ 1 D;o.:b~s Torte. , + • , , ,_ + •• ;4Li ",(:of D:\I rtlpJ i,i:l~ _ .. , , •... _ _ 1.2 D(j;Ill~lmut8. J~m.iilkd_ - - .. 66 [.:i"'-e.r5, .Chi:;IPPiil-d ClllCbn __ . iii

DQugh nuts, Rn..is tl-. - . ~ 66Lo ;",jf; LieUccl, . . , , . , . . . '., 5-6

D'Ilmpll.l~gs, Lri've:li". • . • . • . •• 12 l!I[ar-:iliaadle. Oil- Vr-n gat .•... 39

E:g;_ Mo cha Wh:ipped C;J'i'eam

~a:ss{',:r!9.ie" l?ot~'tIJ and" ".. 4·1 Dessert •• .' , .•. , , .... , ... 53

C:roqlJl~;:u~ .. , j , , • , • , , ,,' 4·1 M1[JJ,!j~lrm'Jollrl

G.(~, n Pepp "11' run.rl 'fiJma:tlii D.mel'eL, __ , _ . _ ..•..•... olJ)

SCltll'lllbl,"_ ..• +. + • , •• , .' 23 S~up _.; ~ _ , ...... , . . . . .. 10

Eggs .~<tWfr..fI. Egg"$. . ,,_ ..•. , 8

, A~ch(~vy~SlUil!l!t:d .... , , , ., B -'W:ine Sam::e. _ ..•...... tl,2

Baked. ,,,.ilh SOUii' Or,eam" i:ll3 Mus.bo.oJ:l1.!l'

Bmw!lJ lllilu' f •••• , • .. .. •• IJ3, jll S IIII' CT, aUl •• , •• , • , . 3"'6 I

Deep. F.ricd. whl~ S1.w!!e'lJ)reai.'ls ,~'i:~h • , • . .. •. .2 4

M,u:81:U"ilJ)[)m·'W~rul g,rallce. .. -12 with Scra.mbJ ·tlEggr.;, •..• 4.';1

l\~~h;,~:/!.~tc~n~i: : : : : : ~ N ()l;i~:~' D~~ p: .. ~,~ : . .; j~ '.

SiJ.I"'ImMed, . , ....•..• _. 43 wr~1J CCHLIIg.!1i Cl1e-5& a.nd

E!5 .. lc·rrll~y Stt"ak, ....• , ... 1L1 Bacon .. , , ., ' ...... , ,., .53

}i'iller] P'incakes ........•.. fa with, NLlts. , , . , , r ", • ; •• " !,}3

FIning . "\'i"':~~ Po-pPf Seeih_, •. _ , ." ~3

App'·. _ _ _ _ _ . __ .• .." 5fi N: u1:.FI.IIIe-tl Crescents, , . . . .. bl

'Ch.o"a;y. _ , " , . " ,..55 N Uit It-ilHng , , .. , .. 56

CoHB~ti C'hreoes .•• ,,"'. 5{~ Nuts., NiJ,od.J~~ witlh., ..•... 53 _N·u.t, __ . , , , •...• , " , , , .• 56 OH .. _inc~Il1' Madnade .. _ •.. 39

. POP! y Sl'lnlL __ •. __ •. _,. 55 OIt'!~1 ':t. Mushni-cun."". __ •. 40

Fi~h wilLh fh.l!ill'[f.$., , ... __ " 4,{)

·P:ap,n"itu. + , •• , ~ •• + .. , '. Z~ Oill"i1f].

Poached. , ; , , , j , • , •••.•• 26 Gn:~ 'r1 B~·!HI. ::Unt1!-wiI!11.,. sa,

·Potn.tc Casset!'!:!!] ... __ . _ 25 Sruad w'j'th ~~5 Pntll.to·. S,8

FlrankfuI"ters will'! ,Gr-ei:n OniQ,iIlS"

PepJII'lfr' and TlJf'rI{!lt.(lCfi, , :23 Gtlr;:tI'mJi~T Siilfil~ \\fid~,_ .• + 36

Frfed Cbichn ". __ . __ .. __ 29 Mushroom Ornele; with_. 4,0

Fried H'Lrn Hoes, P:rncakes

c: Yfll'l y.5tyle, . , , .. 2'2 Eden wii.:h SOII,]f C['ela.m. . Ell

Fir i~j t ,$.IlIIaa., . , " • • • • . • . • ..::19' I'm d. " + , • ' " , , , • ' , • i, ·5,]_

Gold¢'111Coffee- Cake, •.•• ,. 64. St:rawbEiI'ry, .. , • ' , . , , , " 21

G(Ml:la.sh __ • • , •.•.•.•. ,. 1, Pa:afrierl! F.ish Fillets. , _ .. _ ~ 2;5,

G~urash Sz.ekdy, ... ,."."" 2 3 PQ]?rikl!l,

Grav,.. ~ .• __ •.• _ . . . . . •. .. is ellie-ken, m:~h Sp1lt':iIe ...• 2:6

Green B@:\lrl1 SaJad .. .. " 3S 'F'i:s:h ,., , , . , , .. , , ., 2'6

wit'Jh Ouion. , , ss ,p(Jt~t(jes_ ..• _, •... , • ' .. 30

Gre 11 B'·a,n~, ,. '31 " 11.1. •• , •.• _ ._. ,,' .,., ." 20

Beef ,.;:ith. , .. 21 iP8::>lry,

L.a.Tiii.J\~ri l h - . _ ... 20 ApJ,;l]~.Fi1~~-d,- •. __ ._ • __ .. 60

G}":Fsy-St)'lc' Fried H.!\m Sut!r ••. , , , . _ .. _ .. _ , . _ ... 53

SHces •••••• - •• '. , ....... ". :2_"2 )'i~'jl_h NI:!~s~ App]~.Fmed... so . ,J

67 ~

I:NGLISHI INDEX

6S

rl[ :!w!H'HIViM:!. , .••• - • ' •. , 'w·i E::~ H ot.s(H!lcli!;f~ Sol tt!Ce_ :&.. 'y S,e~d

• '.'" .. j,)~I]I:2l.,.,,,, •..•.• ""

~ " ,.J"~"""" .. - , ' • , ••• ,.

~{ftJ;!(]l?ffi ~, .. ilh- , • , , - , , , ... , $::'1

gO!Umt: , •• ,' ' , , ••• , .••• , 51

P,(1llatl(D

atl~l~g C<!l!Ss~ro~ e .•...• " 41 C;:M$t~.r~I~I~, ]i'i,')b- .... , - .. _ ..... .ca:8SE~fO i c', Sa,tHla,gI;-, - •• ,_ -Olll(JI] SIlI.1I!d, , " " .•.•• , .

5:t!~~m: ·S~·~; C~,;~~;~ , ,

Dress:luB , .. , ..... , ••....

Fa191oe~ GOtl1'Il~b ~\1"itth. , " . . . , .. . , ,

P~Pl'i/i:J' - , ..•..

Wl'rJ:l 1 orrri,liih.~' t ' - , .- •••....

_Rruse.d Dml-g~'iI1{1;lij .•• , ••.. Rr~plu;rqrW hip pctJI CI''C'am

!!jl.rJt,~U', ... ~ __ .•.. , .. I., ;;;; .. ;;;; ~, .• I.' I I, I,

Ri:!Z£l (;a~ffi,"~:n~I~. Ve.,.!.- ,- • , - .. :R,tce-1Fr.u:l t; [II ~s.~~~i't •••• " , • - Iha m. \W11 ippeci C,"ea.ru.

DOO~:lH~~~t . "r _ .. .., or. ~ _. _ '!_ + _I I ! ~ ~" 52

S,adh,e:r 1:,ljrlu, • , ...• ~ ~. ~ .• 50 :&Had~

.ll,ee'l: , .•. , ., ., " . . . • ' . . .. , _

wi(hHo:l'lHN'I,uili,s.h , ' , , . , Gant I1lo~~f'LO ._.., •.•. , , . , ,.

Cucumber" " , . - •

with Sour C:re'l'u, .

w IIh Ol~~gns. . . . , , . . . .

Fru:~'t., , - .

Orc>e11 Be.an. . . . . , , , . . - ..

lc,~:ta ce._ " " " " . " • , _ ... , .

P~~J:\:I'p. • •• , , .... , • " . . . . . • TOrill:lito •...•.• , ..... - - - , .• Wilhl!:ggs~ IJ,o taW-On [ill:'! • with ()l1·~an. G:rellln Bean.

5!i:(}l~~" '

Ui~rr>j Lo Inl hChQP~ wilh ..• , ,Uo rS!!l·:lfatll:i;iiih. , •••••.•••• M'IJ~hr,'joQI'I:I.W.ifiC!!- - " .. - , " " :S01l:! CII"~J;l.m •• " ••••••• "

TOil'!l/lto , ' .••• , •

.s1fl.1s.S!ge.P"tiIt,a~~J 'Ciisser(l,1 e .. " ,S!!.llsng~ wLt~a ellb~\lI~u .••• " S~I'<i.J!1i.l].B(]I!:"J5glS WH~L

jhehoY~c.s, , , , , " 43

SL:i.(';6_d T{!I,~gli!c 'I/\1"~[h

.luilllmvy S.I.U.ilOO-, ••• _ " _._ IS

Soup, . !tllef B"'·,51.h, .• ' , •.....• "

C3f<)W'~JI". - • " ,. - _ .•••••• '" Cherry, .....•. , - . - . ' , "

Wiith Sweet Ci'~::l;fll •• - •.• + 'Gr·r;: .. .meJ Caraway .. , ...• LOf:!H)Q " •• - - •• , •• " : " " • ~ ])":lUJ5il f'QOIill ••• " .-. • " • • • • .. Swe:eL Croellll'l:l MushroQl:l1.

SOUT. Cl!'~a:m', .

:!r:;t~:~s~~;i~~~: .: : : ~ : :

DUCUJmbr~1i Sll:ta.d with ..• " MlJisih[I)Cim,S in. . . . .. • ••

,

p!l[m{".~:d;:'I<.5 ]J.u.k,~lI ..... ilh , , •• .l'll ~'bm~e" Dc_cJI.F.r.ucd C8'U.fL·

j~l! Wffr. w nil . . . . . . ., ...

VI,lul HiI:i!l!;i \'If'~li" _ •• , •• - • S!:v.iil.rzhl DrO!l N~)(Ddlc5. -, ..• Sp~:nach,

~re.III.I'IH~d r.:ht~ppf'cl .•. , , " 3,~:L

Lt'r.Ufiii! cd C,:;I,l'LI~~n -Frf:~ h, . :t~ SllC!n~·tt J:IoiJjf ~.h·r:;SI·rt ... , ,. S'l:!l1as,h, Surmrror, '!,'I.\ ith Dil}.

Sll~~~k.E.."t!~.l!:"h;i!;>.y, , .• , _

e;H'I\'I'III"!'~~j' P<l!.tl.'~kl:~ _., _ •• Stnu:leL . " • " , " " . " . " •. , , .. -

Co.b b.1~e' •. ,. .. , ... " ...... " . , .. Hare • .., . • ii ;. .; .,'" ' .. Ii _ .. ~ ;II .;, ,.' + .. g

~I i.ll~rcd l:~bLag,r; - . - • " .. ' , . SUfj:;t r'!l5'try·" .• , " .•.•. " • , • S·ug,u.Va:l1iH a

eon ~;I~c:tiulH~'r!';', , .•.• , , , •.

Sou ft.III!(· r oS!] uoli~;h'\". i ~ hi [1m - • Sw~~.~lhl"~d:ll w:Lt.h

M:u~ h.rO{HnS, , .• ,. , 0 " • " •• S~'I'l "nl. CrC';]).rn MlJshrmUJl

S"l':l'" - ......•.••.••.... - - - .iO

S;t1ekcl), GOUiIlS,h . 0 •• " ••••• , Tomato,

P!I~.H.IJIO$ '\id~.b ••••. _." " +.

Slihul. • • .... , , ~ • -. ,. ~ .••

w:uthl 'G:Ii1!ilI.'l.ll1l P 'pp~)r", ., .

Sauce, n~~f 1'1J!!1..gtl:!! w;:th . St!-I::IlIflihl!C'. E,gg, (;.1.'Bf!n Pepper amI. ... '" .. - ... , .• l'omnatt':! es,

.F.ra:nkfm·l":"I"B with Cn~~)riI, PC:l'p~r .<Ind, • • • •• _ "., 2:::~

G(luJa~h w~~h" ,' ,. 15

T 0 Ilg;LiI~., . '

e:~~I. wltl110rrl,:]lfJ S~!.lir!IIL 15 Si~Ge.,[l. \'I'ilLh Audu~ ... }'.

SI!l.tlO~ ... " " •••••• _ ••.• " 1.5

Tb,lrte'.: ,

Ch.~]'.ry _ _ , .. . __ , _ " , _ " , " .

Dl)hCl~,. " ;; .- - . - • ;, •....

Ha.~ll1ut. _ •. _ .•.. -. -_._.

Li:r.LZt'!!F" ••••••••• ~ ~ • , •• - R!I!spb~rry Wh • (Ired

Cream· •. _. ' .• ,. __ . ,- - - - ._. - • Sa~her ; ." , . " __ "" , . - , , .

Walnl!i.t: w£th Butterft~~HI1~. " ..• , . ,. '" .....

VnJj]_il~ a Con ree~ifme;r.s'

v~:far, ...... , , . , . , , . - - ...

Inll!! woi~h S Gi 11.17 Crearu... "

B;nHm~d' .. -. ' , , ,

rlIpl':i];~. . . . " •••...• ".

-Ri.c.e· Casset,QI,®, .•••••• , , \VlIh:UH. Tarte with .B.l!lI:.Oi~t

F.r·(N,I'iftg., , _ , , , •• - ••. _ •.•.•.

W.une" Che,rry S<:O'up with •.•

.u II. 9 9 H

10 ]0 HI

Genel\g~ hrf!l!'I'QlG·t,i;o.n.

Che-ek·['i::;;l l"(lff Sycc~'s,flJ~] Bakrn~" A. . • . . • . . .. • . . .• 5 F of 'Jl:'he$El .Recipes-'W h'a~

To U.~~ _ ~.. .. 4

IIbW To C~ok Vt"g~lO!lfu]'f'~~L. _. (i How 1"0 Do h, ." ~ , ~ -. - ~.. + ~r.h.::tlltIi'l;:'ar!i~!'I 'IJ!I"ru{lIl~ in

Center CwJrir' PlmlJU. , ". .3,:'_:L

29

H'UNGARJA.N INDE~X:

1'.'!h[O~{'1 <. 'pp~rl.h~·rd B!HFj~I_.~:,~irib'Jl C'JIIIM'I;.lI1 .. , ". 1~"

LI:jno.u J'u r6 ••.• , •. , ~ " •. .., i T, 'jf,!!\ _ • _ , ._ ..• _ • _ • _ •... ,~~. ,W..J.I:~

I A'~~,~ (;"iIUJ:I~~) , __ •••• " __ • Y·I ~

Hu' (l'YsIJJ. ... _, " . __ .. ,:1.5.20

.1J1M(JU ttilt}

EI~'rj~.i Plld;,5H.- _ •..•. _ .••. JI).20 Cui>";':;; ......• , , •.•. I ~, 15~ .2:~' jJ)(lllb.ti:i!I~, ••• ", •• " •••• , ,;H·t5 ~Ujl~s (;nnlllf.i~1_ • " • ~ _ .• , " f:t M.udlOh 1]:$,. ' •• U', lSi i U'~ is, ;2~, O~;jJj-f;c(;l I..l.itc. e , __ ••• , • : " ,_ _ :'lfJ' St..ll:ik.;]cszdet~1,; ~rl.itv,C'" ... , • " 2j

t>"itht.'?ll .. -& (J -t't!,(':UlrJ\'(),~)

H!.dgll!:nya, " .. " ... _ 30, 3.1, n 1 Go Il'i lip; .... " . ., , . • . _ .....• , ,. :~h

Ka'j:litlszt:a.., ' , , •.•• 16, :~~I'

K!)rt~II.l] •.. , •. __ • _ •.•• , •. _ ;~2:

23.

Sal~,~ (Sf-diui ... , •.••. _ •••.... 36 . .3~ V~..,e'"l (/J'(l1ii,"'e~s:}

Alma 1'iJlwWk .•• " ... " , . 55" fi(~ A!'.an}'f);Pl~1],5ka .•• " ~ " " .••• , ,. ~)i~ 1EI!i! "'J;i:~. , , .• " , ." ' " . " _ , . . , ,65 ,(~,s£ I;.!JJ~i~lc~ ~n;j5:;'fi 11"1 u!h. _ , .. 5;j, ~ - 62

~:h~k.~~ " .. ~ ': : : : : ~ ~ : :: : : : .: 66

f"oIlYt)uKald6$ M1l.nduhiYD~,. 6i~, G ' . T' t 1:2

'_:'~X~L:r_1 '_ ~fsz_ '3,,,, ~ i • " ~' - .~' .. ifill- .. ,I-.

l.laJ;(lS Bd.il::il •. " •.•.•.• , . •• SSt

I·-I-·"f. - - ~ ]''-;'~''; tu ."'L~

_ ~~.Ik'. . '".~~. ". ,0, .• " ••. , , .. • •• "".,

[ll,di;ln~t •• _,> _ • __ •• "'_ , " ". 52 l:sli 'rea Suh;.i11eIllY .... '" , ••. 59 1(6, .. 6 Tcj.szi:nln.hlllt! ••• ,' ." 5:~ KWL .•.. ,., .••• " •... 5,B~ 6~,

lCQ ~h . _ .. , ,. , ., ." ._ . _ .. • , , . • .. .s .1

Liuci K05IHJnik ..••• , .. __ • 6.2 .fiI1!o~I:Dl"6~ R"ud .• , . .. .. .. . . • •• 6.1. M~ ~t;:'J:t. • • .., •.•.•. , • • ' • . • .• 53 PaJIt'f>Si,nla., •• ~. _, ' " , .• , .27. So-J

Pite " ,., " .. GO

P®giiclI,;TI;. " " .•.•• ' , •.•.• - •. 5,9 Itete~, 1> " " , , •• , " , " " ••• ,2~. !;l'~ ~!> (;:yUim:ij[!i]t;~tel •... " ... , $6 .RmI'H)i; Ttljs·~.iJ'hl.".h •• ' •• , .•• 52 S:m!fei rl~ e~ levt:[ ••••. - _ "'R 5b Tau:!., •.•.• " •..... .4A, 4t1-:5{l V.anilia .Po.r:GLI!kol" •• , ••.•••• 53

50

53

lL

"

,

/

HUNGARIAN COOKER·

The HWlgadan daIry meal pattern cunaists of anearly nut lightbtca!:Ias~. followed by '~T[zo6ra!i"n a more hearty, sl'3:ti~fying breakfast ahmrt 10 o"'doc"k. The fimJltt meal i.s usually the main meal of the day. thena snack in the middle IDt[ the afternonra, usually coffee ,"",ith ,s;. piece of rich pastry OiE' coffee cake. The s'uPP,e;r' is lighter 'lba~ 1h.e n'oo~ m~.al1 but on spe~ eial occasions i~ maybe moreelahorare, including appenaers. TI) accompan:y their meals, Hungarians custolmOlU·i]y drink, beer or Tokay, the wme ofthe oOli!Iltry,. They als,o C'(I,nSWD,e ,hl:rge quantities of cQ:ffee-'pl!i!:irn, diluted ~']I!h milk 01' topped '~Ti~b a ge.t1ercm;s ,f.hl..:ffy mound, of ',"thlppe·d cream,

~r"h •. fIll' '. f JlI' 1 1_ ] S

. ,- 0 IOflgU:t o ~tUl1garlail1.' nom;. lSi. not- a Logetlller e Ietn' .. ·ome

foods date back to the days, of the .Magyw t.Tib~~ migratiug !1Cf088 the H'l1ngarianpreain. TurkishinfiueJu::e is; felt by lheir inilTodll·cl.ion ofpapirika~.scaTcely 100 years ago.

Htrn~alI'i1l!.n main dishea are s.a:v'cry witl.. seasoninga-e-a delica.te touch of [jery :r.ed~ but ;oliJdJy sweet, paprik,a or an nn aaior al snrprfse flevor of dill or qaraVlfa.y seed-and 'satie.ty.rngwitb the delicious . ..t.ie.h_n,es.:s Wd 8011;11, cream ean lend.

Fa.5dna.lil:lg :recipes are pl:'esent~ in The 1-/u,rIg)aric.n Cookbook-lutrigu.iJ;)g and rewaeding-s-to Jure the' 3ldv,enUll'OUSi Amer-rn can 1'uJm.ema~.e-ll" biw' -tIle realm of :ford,Wl couk;ery.

•