IRISH BREAD

Mix:

4 Cups whole wheat flour

3/4 Cup white flour

2/3 Cup wheat germ

1 Tblsp. baking soda

1 1/2 tsp. salt

3 Cups buttermilk

4 Tblsp. Honey (more if desired)

Knead lightly to mix. Shape in a flat ball on a greased baking pan. Mark a cross on top with a knife. Bake at 375 for 40 minutes. (Add the buttermilk until you get the right dough. You may brush the top with butter.)

## Contents

„familia“ SWISS BIRCHERMUESLI is an excellent cereal of high nutritional value for the modern family. It consists of dried Swiss apples, shredded wheat, dried skimmed milk, crushed hazel-nuts and almonds, oat and millet flakkes, dried raisins and special unrefined sugar. Apples are totally used with peel and core. Wheat is freed only of the outer, indigestible husk: so the precious elements of apples and the wheat-germs are retained. Appels and wheat are both grown without chemical fertilizers or toxic insecticides.

„familia“ is enriched with BIOGERM, a natural and stable concentrate of active substances from wheat-germs.

„familia“ SWISS BIRCHERMUESLI is based on the work of Dr. Bircher-Benner, the great Swiss founder of a new medical school, based on dietetics, who devised in 1895 a diet rich in healthy fresh fruit. The fruit dish received world-fame as „Birchermuesli“ or „Swiss Muesli“. If you add to the excellent contents of this package a liberal amount of fresh fruit, you will have exactly what Dr. Bircher-Benner meant.

## Instructions

Preparation of „familia“ is quite easy: One-two-three, and you have an excellent INSTANT MEAL as well as a high-class BREAKFAST for everybody, especially for school-children and young people.

### Instant meal or breakfast

1. Put some „familia“ into plate

2. add cold milk and stir

3. all is ready to eat

### Birchermuesli with fresh fruits (2 pers.)

Mix 4 oz. of „familia“ with one pint of cold milk and let soak 10 minutes; add some lemon juice, some grated or sliced apples or other fresh fruit. Sliced oranges or bananas are wonderful with „familia“.

### Dessert

Prepare „familia“ with cold milk and fresh or frozen fruit or fruit salad and add whipped cream.

Sprinkled on icecream makes it an excellent dessert.

Strawberry Shorteakes

Old-fashioned shortcake with golden
butter, whipped cream, and sweetened
berries—

$$
2 \text{ cups enriched } \frac{1}{3} \text{ cup short-} \\ \text{flour} \hfill \text{ening}
$$

$$
\frac{1}{2} \text{ teaspoon salt} : \frac{1}{2} \text{ cup milk}
$$

$$
4 \text{ teaspoons} : 1 \text{ slightly beaten} \\
\text{baking powder} : \text{egg}
$$

$$
2 \text{ tablespoons} : 1 \text{ quart straw-} \\
\text{sugar} : \text{berries}
$$

Sift flour, salt, baking powder, and sugar; cut in shortening until mixture resembles coarse crumbs. Add milk and egg, all at once; stir until mixture follows fork around bowl. Pat out on floured surface to 1-inch thickness. Cut with 21 1/2-inch floured biscuit cutter. Bake on ungreased cooky sheet in hot oven (400°) 20 minutes. Split; spread with softened butter. Put sweetened berries between layers and

## Filling for Cheese Pie

<table><tr><td>1 pound Cottage Cheese</td><td>1 teaspoon Vanilla</td></tr><tr><td>1 cup Sugar</td><td>1/2 pint Sour Cream</td></tr><tr><td>2 Eggs</td><td>1/2 cup Cream in which</td></tr><tr><td>1/2 teaspoon Salt</td><td>2 tablespoons of Cornstarch have</td></tr><tr><td>Juice 1/2 Lemon</td><td>been dissolved</td></tr></table>

Cream cottage cheese, add sugar and mix thoroughly. Add beaten eggs, salt, vanilla and lemon. Then stir in sweet and sour cream. Pour onto pastry lined pie tin, sprinkle top with cinnamon and bake in moderate oven 45 to 50 minutes. Let cool in oven. Top with whipped cream.

## Prunes Stuffed with Cheese

<table><tr><td>1/2 cup Cottage Cheese</td><td>1 tablespoon Chopped</td></tr><tr><td>2 tablespoons Mayonnaise</td><td>Black Walnuts</td></tr><tr><td>1/2 teaspoon Salt</td><td>1/2 teaspoon Grated Orange Rind</td></tr><tr><td></td><td>Prunes, steamed and pitted</td></tr></table>

Press cheese through sieve. Moisten with mayonnaise, season with salt. Add black walnuts and orange rind. Soak prunes in cold water over night before steaming. Stuff prunes with mixture and serve either as appetizer or salad.

Yield: Stuffing for 20 prunes.

## Cottage Cheese and Peach Salad

<table><tr><td>1 pound Cottage Cheese</td><td>6 tablespoons Honey</td></tr><tr><td>Lettuce</td><td>6 halves of Peaches</td></tr></table>

Season cottage cheese to taste with salt and moisten with cream. Arrange a mound of about one-third cup on each peach half. Drizzle one tablespoon of honey over each serving and serve well chilled on crisp lettuce.

Yield: 6 servings.

## Antipasti

### ITALIAN SALAD

On each plate arrange crisp lettuce or romaine and then an artistic arrangement of the following:

<table><tr><td>Cottage Cheese and Chives</td><td>Sardines</td></tr><tr><td>Slices of Salami</td><td>Celery hearts</td></tr><tr><td>Slices of Tomato, Cucumbers</td><td>Pickled Beets, Onions Ripe and Green</td></tr><tr><td>Anchovies</td><td>Olives, Capers</td></tr></table>

Serve with olive oil and wine vinegar in double cruets.

## BORDEN'S FARM PRODUCTS

Division of The Borden Company
110 HUDSON STREET NEW YORK, N. Y.
If It's Borden's It's Got to Be Good

Delightful ways
to serve

COTTAGE CHEESE

## CREAMED
COTTAGE CHEESE

is one of the most economical and easy to serve foods that money can buy—and one of the best sources of calcium, so necessary for proper bone and tooth development.

It's a good mixer! Perfect with fruits and vegetables in a salad, a fine dessert with crackers and your favorite jelly, a delicious sandwich spread with dates, ginger, nuts, chili sauce, marma-lade, watercress or tomatoes.

Serve Creamed Cottage Cheese often! It's delicious—It's economical—It's easy to serve—It saves hours in the kitchen.

The recipes in this folder have been "Kitchen Tested." ]

### Cottage Cheese Croquettes

#### AS MAIN DISH

2 cups Cottage Cheese
1/2 cup Milk
1/2 cup Celery and Green Peppers
1 tablespoon chopped Onion
1 teaspoon Salt
1/4 teaspoon Pepper
1 Egg White
1 cup Bread Crumbs, Mashed Potatoes, or Boiled Rice

Mix ingredients, form balls, roll in either bread crumbs, potatoes or rice, then roll in white of egg and again in either crumbs, potatoes or rice. Fry in deep fat to a golden brown.

### Cottage Cheese Dressing

1 cup Cottage Cheese
1 1/2 teaspoons Salt
1/2 teaspoon Sugar
3 tablespoons Lemon Juice
3 tablespoons Salad Oil Dash of Cayenne

Press cottage cheese through sieve, add other ingredients and mix well. Use as a dressing for grapefruit and avocado salad.

### Cottage Cheese and Olives

#### SANDWICH FILLING

1 cup Cottage Cheese
4 tablespoons Sweet or Sour Cream
1/4 cup Pecans, chopped
1/2 teaspoon Salt
1/2 cup chopped ripe Olives

Press cottage cheese through sieve, moisten with cream. Season with salt; add ripe olives and pecans.

Yield: 8 sandwiches.

### Cottage Cheese and Chives

#### SANDWICH FILLING or HORS D'OEUVRES

2 cups Cottage Cheese
1/2 cup Sour Cream
1/3 cup Chives, minced
1 teaspoon Salt
1/2 teaspoon Pepper

Press cottage cheese through sieve, moisten with sour cream and season with salt, pepper and finely minced chives. As an Hors d'Oeuvre serve in bowl in center of platter of potato chips—everyone helps himself.

Yield: 18 sandwiches.

### Cottage Cheese Salad Plate

Lettuce, Watercress or Endive
Peaches, Pears or Apricots
Orange or Grapefruit Sections or Berries
Pineapple or Sliced Apple
Steamed Prunes
Cottage Cheese, seasoned
Nuts and Dates
Salad Dressing

Arrange four nests of lettuce on a lunch-eon plate and in these place a half of peach, sections of orange, slice of pineapple, four pitted prunes and in center, a mound of cottage cheese mixed with chopped nuts and dates. Serve well chilled with salad dressing.

COSTUMER'S

MARYLAND FRIED CHICKEN

1 young chicken (about 3 pounds)

1 cup flour

3 tablespoons fat

½ cup heavy cream

1 tablespoon butter

1 cup broth (from giblets)

Salt and pepper

Have chicken disjointed at market, with wings, breast (cut in half) back, second joints and drumsticks separated. Rub salt generously into raw meat; roll pieces in flour. Put in iron skillet in hot fat — not deep fat, and add butter. Put top on skillet and cook for an hour, turning pieces of chicken frequently and letting them brown slowly on all sides. When browned, add two tablespoons of water and put skillet, still with top on, in slow oven (300° F.) for 30 minutes, or until tender. Pour off all but two tablespoons of drippings in which chicken was cooked. Stir in two tablespoons flour. Add cream, salt and pepper to taste, and broth from the cooked giblets. Stir constantly over low heat until thickened. Add chopped giblets if desired. Approximate yield: 4 portions.

FLOATING ISLAND CUSTARD

Isabel Ziegler

<table><tr><td>2 cups milk</td><td>4 to 6 tablespoons sugar</td></tr><tr><td>2 egg yolks</td><td>1/2 teaspoon vanilla</td></tr><tr><td>1 whole egg</td><td>1/8 teaspoon salt</td></tr><tr><td>save egg whites</td><td></td></tr></table>

Scald milk in top of double boiler. Beat together slightly, 1 whole egg and 2 egg yolks, sugar & salt. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler. Cook

of India

1 F. Rutledge

der. Add a little more sour milk if
mixtures becomes too dry. Pour
cream over and stir well. Serve
immediately.

DHALL CURRY

(Lentil and Egg Curry)

1 cup dried lentils

2 onions, sliced

6 hard boiled eggs, sliced

3/4 cups water

3 tablespoons butter

1 tablespoon curry powder

1 teaspoon salt

Soak lentils over night in water to
cover. Drain well.

Melt butter in a sauce pan, add
onions and curry powder and sauté
for 10 minutes, stirring frequently.
Add water and lentils. Cover and
cook over low heat for 45 minutes,
or until lentils are tender. Add salt
and sliced eggs and mix gently.
Cook over low heat for 5 minutes.
Serve hot.

SAMBAL

(Vegetable Relish)

3 tablespoons butter

2 cloves garlic, minced

1/2 teaspoon powdered ginger

1/4 teaspoon ground cumin seed

2 tomatoes sliced thin

2 onions, chopped

1/4 teaspoon chili

1 teaspoon powdered turmeric

2 cucumbers, sliced thin

Melt butter in sauce pan. Add
the onions, garlic, chili pepper,
ginger, turmeric and cumin seed.
Sauté over low heat for 10 minutes,
stiring frequently. Divide the mix-

ture in half and place in two bowls.
Add cucumbers to one bowl and
tomatoes to the other. Mix gently.
Allow to stand for 1 hour before
serving. Serve it at room tempera-
ture. Sambals are served with
curries.

Soft Cooked Egg Breakfast or Luncheon dishes have limitless possibilities in the Kitchener Cups. Anyone that uses them will be enthusiastic about preparing eggs in this way.

There are so many bits of this and that, may be added to the egg before cooking in the cups that **one should be able to have a different egg dish every day in the month.** These little egg concoctions are smart to serve for luncheons and Sunday breakfast.

The cups are particularly adaptable for **breakfast in bed** as the eggs would keep beautifully hot "en route" from kitchen to bedside — and they are most attractive. They are fine to have in preparing for 1 or 2 people particularly. Custard cooked in this way is not only a quicker process than the oven method but makes custard available to those **apartment dwellers who do not have ovens.**

For invalid or sick in-bed trays the cups, of course, add a gay and attractive touch.

## THE KITCHENER CODDLER

U. S. Patent No. 49405

### CHINA THROUGHOUT (No Metal)
Imported from England

A Quick Way to Prepare Eggs and Entrees
From the Kitchen to the Table
Less Trouble
More Attractive Way to Serve

A USEFUL and ATTRACTIVE GIFT

Colors: Ivory - Blue - Green - Yellow
2 Cup - 4 Cup - Wire Racks

### A Few Suggested Recipes
On Following Pages

## RECIPE SUGGESTIONS

(All Recipes Serve 2)

### Kitchener Mushroom Eggs

3 tbsp. finely chopped mushrooms

1 tsp. chopped chives

1 tbsp. butter

3 tbsp. cream
salt and pepper

2 eggs

In a small skillet saute the mushrooms and chives in the butter. Add cream. Season with salt and pepper. Simmer a minute or two until the cream thickens a little. Grease the egg cups with butter. Put a spoonful of mushroom mixture in the bottom of each egg cup. Break an egg into each cup. Sprinkle with salt and pepper. Top with the rest of the mushroom mixture. Screw lids on tight. Have ready a pan of boiling water. Put egg cups in wire rack and set into the water.

### For a Very Soft Cooked Egg

Boil 3 minutes, lift out of boiling water, let stand for 1 minute before removing lid.

### For a Medium Soft Cooked Egg

Boil 4 minutes, lift out of boiling water, let stand 1 minute before removing lid.

For a still firmer egg, increase cooking time accordingly.

Using the same preparation and cooking time suggestions, many flavor variations may be devised. Here are a few other sauce mixtures that may be used in the egg cups in the same way as the **mushroom** mixture.

### 2 chicken livers

1 tbsp. butter

1/2 tsp. chopped chives

3 tbsp. cream
salt and pepper

Saute **Chicken livers** in butter. Chop fine. Add cream, chives, salt and pepper. Cook 2 minutes.

1/4 cup cream

1/4 cup dry grated cheese

1/4 tsp. dry mustard
salt and pepper

Blend **mustard and cheese** with cream. Season with salt and pepper. Cook about 2 minutes until cheese has melted and cream has thickened a little.

1/4 cup finely chopped cooked ham

2 tbsp. finely chopped mushrooms

1 tbsp. butter

2 tbs. cream
salt and pepper

Saute **ham** and **mushrooms** in butter until mushrooms are cooked and ham is nicely browned. Add cream, salt and pepper.

The coddlers may be used as a ramekin for individual **fish** entrees of **crabmeat**, **lobster**, **shrimp** or any fish desired.

## A SIMPLE RECIPE - EGGS A LA KITCHENER

Place in the bottom of the cup a teaspoonful of cream or butter, a pinch of pepper and salt. Break into this an egg, then another spoonful of cream or butter on the top with a pinch of pepper and salt. Screw on the lid; have ready pan of boiling water, place the cup in wire rack in water, allow to boil about 3 or 4 minutes: take out of pan, remove lid and serve in the cup.

### Kitchener Cup Custards - 2

2 egg yolks
pinch of salt

1/2 tsp. vanilla, lemon or orange flavoring

1 1/2 tsp. sugar

1/4 cup cream

1/4 cup milk

Mix egg yolks, salt, vanilla and sugar together. Scald milk and cream (This is important if the custards are to cook quickly). Add gradually to yolk mixture. Grease egg cups. Strain custard into them. Screw on the lids. Have ready a pan of boiling water. Set the cups into it. Immediately turn down heat to simmering temperature. The water should not boil during the cooking of the custards. Cover the pan with a lid and cook just 20 minutes. Remove lids and cool. (This basic custard formula for the egg cups may be varied in any number of ways).

For individual **rice** pudding add one tablespoon cooked rice to custard mixture.

For **tapioca** pudding add one teaspoon minute tapioca.

Entree custards or timbales may be made by omitting sugar or flavoring and adding chopped bacon, ham, mushrooms cooked and chopped, vegetables chopped or pureed, or cheese using salt and pepper, grated onion and a dash of worcestershire sauce for seasoning.

An exhibition of one hundred and fifty Master Drawings from The Art Institute of Chicago will be held at the Wildenstein Galleries in New York, October 17 through November 30. You will receive a formal invitation to the preview to be held on Wednesday evening, the 16th of October. Please circle this date on your calendar now because we want very much to have you with us as our guest. The drawings to be shown range all the way from a Pisanello of 1438 to a Picasso of 1944, and include many recent acquisitions. Special emphasis will be on the great French Masters of the eighteenth and nineteenth centuries, such as Watteau, Fragonard, Chardin, David, Géricault, Ingres, Manet, Degas, Renoir, Cézanne, and Gauguin. Water colors, gouaches, and pastels will also be included.

William McCormick Blair, President
The Art Institute of Chicago

Richard's meringue recipe

one-quarter cup sugar to one egg white.

Beat stiff and fold in sugar.

Bake at 275 for about an hour. Put a little flour in pan, no butter.

To make into Nut Kisses. Use 3 eggs to one cup of sugar and one cup of nuts, butter pan.

Swiss Onion Pie

4 large onions

2 T. butter

3 eggs

Salt to taste

Paprika

1 pint milk

Unbaked 9-inch flaky pie shell.

Chop onion into small pieces and saute in butter until onion is soft, not brown.

Put them into pie shell. Beat eggs lightly, add salt to taste, paprika and milk. Mix well. Pour milk and egg mixture into the shell over the onions. Bake in 375° oven for about 15-20 minutes until pie is a golden brown. Cut into pieces like a regular pie and try it for a main course, or cut in smaller pieces for an appetizer

SWISS ONION PIE

4 large onions

2 tablespoons butter

3 eggs

Salt, to taste

Paprika

1 pint of milk

sauté in butter until onion is soft, not brown. Put them into pie shell. Beat eggs lightly, add salt, to taste, paprika and milk. Mix well. Pour milk and egg mixture into the shell over the onions. Bake in 375° oven for about 15-20 minutes until pie is a golden brown. Cut into pieces like a regular pie and try it for a main course; or cut in smaller pieces for an appetizer.

59

Fannie Farmer's recipe for Little Roast Pig:

Order 10-pound suckling pig. Clean thoroughly, wipe with cloth, and stuff with 8 cups Onion Stuffing:

8 cups bread crumbs or half cracker crumbs
1 cup melted butter or savory fat such as bacon, chicken
teaspoon salt
1 teaspoon poultry seasoning, sage or thyme
6 tablespoons chopped onion
1/4 teaspoon pepper
Parboil 6 onions 10 minutes. Drain, chop fine and add to dressing with 1 egg slightly beaten.

To prepare bread crumbs, remove crusts from bread 2 days old and crumble soft part with fingers. For a drier stuffing, cut bread (crusts removed) in small cubes and toast in oven until delicately brown. If a more highly seasoned, stuffing is liked, add 1 teaspoon grated orange or lemon peel, nutmeg, chopped parsley, chives, summer savory, celery seed, or marjoram to taste.

Mix ingredients lightly with fork. Season to taste. If a compact stuffing is desired, moisten with hot water or scalved milk and stir in 1 egg, slightly beaten.

The Pig: skewer legs in position, hind legs backward, forelegs forward. Make 4 parallel gashes, 3 inches long, through skin on each side of backbone. Put on rack in dripping pan, brush entire surface with melted butter, sprinkle with salt, pour 2 cups of boiling water around pig and cover with buttered paper. Roast in moderate oven (350 F.) about 4 hours or until done, basting every 15 minutes with liquor in pan. Remove paper after cooking 2 1/2 hrs. and brush over with heavy cream. Remove to serving dish, put small red apple in mouth, raisins or cranberries in eye sockets, and laurel or other wreath around neck. Serves 12

To carve: Remove legs as in carving turkey. Make a single cut along backbone. Cut between ribs to separate chops as in carving a crown roast. Use meat from head and legs in a made-over dish.

* * * * *

## KOKO WHIP CREAM FILLING

For Three Layer Cake or Eight Inch Pie
Shell

5 tablespoons flour.

2 tablespoons sugar

1/2 teaspoon salt.

2 cups milk, scalded.

1/2 cup KOKO WHIP.

2 eggs slightly beaten.

1 teaspoon vanilla.

Mix flour, sugar and salt; slowly stir
into milk. Cook in double boiler until
thick. Gradually stir in KOKO WHIP.
Add a little of hot mixture to eggs,
stir into remaining hot mixture and
continue cooking for 3 minutes. Add
vanilla and cool.

## Recipes for KOKO WHIP

A Powdered Coconut Flavoring

KOKO WHIP

Eastman, Georgia 31023

KOKO-RITO
COCKTAIL

1 1/2 oz. RUM or GIN.

1 heaping barspoon genuine KOKO WHIP.

3 oz. finely cracked ice.

(Some prefer a small amount of sugar added.)

Place in electric mixer or cocktail
shaker and agitate until ice is melted.
Pour into cocktail glass and top with
nutmeg.

Do Not Use Lime or Lemon Juice

## NUTTY ROLLS

1/4 cup KOKO WHIP.

1/4 cup powdered sugar

1 cup butter, or substitute

2 teaspoons vanilla

1 tablespoon water

2 cups flour

1 cup chopped pecan nut meats

Cream butter with KOKO WHIP and sugar; add vanilla and water. Add flour, mix well and add nut meats. Form small rolls 1 1/2 inches long. Bake on ungreased cookie sheet in slow oven (300 degrees) 20 minutes or until delicately browned. While hot, roll in KOKO WHIP. Makes 3 dozen.

## COCONUT MILK SHAKE

Use ordinary drinking glass for measuring.

Fill glass 1/4 to 1/3 full with finely cracked ice.

Fill remainder of glass with ice water or cold milk.

Pour into shaker or electric mixer.

Add 3 heaping teaspoonfuls KOKO WHIP.

Shake or mix until ice is melted.

Pour into glass and top with grated nutmeg.

For variety, add tablespoon chocolate syrup.

Chama Tract are excellent. This is an example of the grass that can be grown on abandoned dry-land grain fields. This summer Mill Mundy and Russell Baker will each make a trial planting of different grasses on their respective ranches.

Jack Blanton is currently leveling 15 acres of his bottom land along the Chama River at Parkview. Jack reports that the streambank protection work that he did on the river last year was very satisfactory. The river contained all of the water at flood stage with no loss of land.

## Sanchez-Gallegos

Miss Connie Sanchez from Parkview became the bride of Mr. Robert Gallegos from Chama on June 30 at 9 a. m. Nuptial High Mass at St. Joseph's Church, Parkview.

The Rev. Myron officiated at the double ring ceremony uniting the daughter of Mrs. Elan S. Sanchez and the late Mr. Matias Sanchez, and the son of Mr. and Mrs. Phil Gallegos.

The bride's uncle, Mr. Samuel Sanchez, gave her in marriage. The bride wore a floor length gown of chantilly lace and net with lace applique. A half hat of lace and net held the veil. She carried a white prayer book arranged with an orchid, a gift of the groom.

Miss Theresa Gomez from Lumber-

1857

1957

THE PRESIDENT OF THE AMERICAN INSTITUTE OF ARCHITECTS
AND
THE BOARD OF TRUSTEES OF THE NATIONAL GALLERY OF ART
REQUEST THE HONOR OF YOUR PRESENCE
AT THE OPENING OF
ONE HUNDRED YEARS OF AMERICAN ARCHITECTURE
AN EXHIBITION CELEBRATING THE
CENTENNIAL OF THE AMERICAN INSTITUTE OF ARCHITECTS
ON TUESDAY EVENING, MAY THE FOURTEENTH
AT NINE O'CLOCK
IN THE NATIONAL GALLERY OF ART

ADMIT TWO

CONSTITUTION AVENUE AT SIXTH STREET

to hide good
up bad breed-
ou need is an
counter to be
nuine people
I hope that
Sure, most of
— and I bet
fun, try an-
t the right —

chandise?

you

4. Are you careless with garments in the fitting rooms?

9. I
treat

5. Do you make unreasonable demands just because you have a charge account? Be honest!

10. I
change it a

THE SCORE: Every "No" answer counts, but salesgirls giving you advance tips on how to

EASY-BAKE YEAST MIX

Ingredients: Bolted Whole Wheat Flour, Salt, Soybean Shortening, dry yeast, Milk Powder, Raw Sugar.

Instructions: To 6 oz. (approx. 1 cup) Yeast Mix add 2 cups sifted flour, 2 cups warm water in a warm bowl; mix for about 3 minutes, then add 2 more cups sifted flour and mix another 3 minutes or until it feels soft and silky, place in a well greased bowl, let rise in a warm humid place until double in size (should take about 1 hour), work dough down and fold fairly tight; let rise again (20 minutes to ½ hour), work down and shape dough into bread pan, let rise and bake at 400° for 20 minutes and finish baking at 350° for 30 minutes. CAUTION: Do not let bread rise too high in pan before putting in oven.

Net Weight, 6 oz.

VITAMIN PRODUCTS COMPANY, Milwaukee, Wisconsin

Made in U. S. A.

is desired, simmer stock uncovered until it is of desired flavor. 8. Strain through a double thickness of cheesecloth. Cool quickly by setting pot in cold water. Chill until fat solififies. Skim off the fat. Yield: 2 quarts before stock is concentrated.

Freezing Stock

To store stock for a week or less, fill sterile pint canning jars; seal. For longer periods of storage, freeze stock. Fill pint or half-pint freezer containers, allowing an inch or half/inch head space, respectively, or pour into ice cube trays and freeze. Wrap each cube in a moisture-vapor-proof freezer material.

Using Stock

Vegetable Soup: Saute in 2 T. butter until tender, but not brown, 1 small chopped onion, 1/2 cup chopped leeks, 1/3 cup each of diced carrots, cabbage and celery. Add a quart of straight or condensed stock; season. Cook 1/4 hour.

Spanish sauce: Saute 1/4 cup each chopped onion and green pepper and 1/2 cup chopped mushrooms in 3 T. drippings for 5 min. Blend in 4 T. flour. Add 1 cup each condensed beef stock and tomato juice and cook, stirring, until thickened. Season to taste. For hamburger or rice.

CAKE

1 pound butter (2 cups)

1 pound sifted cake flour (4¼ cups)

10 eggs separated

1 pound sugar (2 cups)

1 teaspoon vanilla

Cream butter with sugar and vanilla until fluffy.

Beat egg yolks until thick and add to creamed mixture.

Fold in stiffly beaten egg whites, mixing thoroughly.

Fold in flour and beat vigorously for 15 minuts or
longer.

Bake in oven 325 degrees for 1¼ hours.

Doris Bry
80 LaSalle St.
New York 27, NY

AIR MAIL
SPECIAL DELIVERY

Claimed by Office
of first Address

Georgia O'Keeffe
c/o Mrs. Robert R. Young
"The Towers" - 548 North County Road
Palm Beach, Florida

CHINESE RECIPES

which, while authentically Chinese, leaves very little to be done at the last minute. Do the dishes that take longer cooking first, then those that can be kept warm in the oven without losing quality. Plan to do the stir-fry things the very last.

### Egg Drop Soup
* Soy Sauce
* Ginger Beef
* Bacon
* Fried Rice
* Spinach, Cooked the Chinese Way

Because Soy Sauce Ginger Beef requires the longest time in cooking, this should be started first.

### Soy Sauce Ginger Beef
* 2 pounds boneless shank or chuck beef
* 2 slices fresh ginger root
* 2 stalks scallion, 2 pieces
* 1 whole star anise or 8 pods (optional)
* 2 tablespoons peanut oil
* ½ cup dry sherry
* ¼ cup soy sauce
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 cup cold water

Cut beef into inch cubes. Heat 2 tablespoons oil in a 3-quart saucepan with ginger and scallions added. Add half of the beef and turn it with a spatula until all

pieces are seared. Add more beef and turn. Continue adding beef and turning until all the beef is thus seared. (All this time the flame is on high, so all motions should be fast.) Add ½ cup sherry, ¼ cup soy sauce, 1 tablespoon sugar, 1 teaspoon salt and the star anise. Mix well. Add 1 cup cold water. Bring to boil. Cover, turn flame to medium- low and cook for 35 minutes. Stir a few times. Continue cooking for another 35 minutes. (There should be about half a cup of liquid left at the end of the 70 minutes.) The cooked beef can be reheated.

### Bacon Fried Rice

4 cups cold cooked rice
½ pound bacon, cut into ½" pieces
2 eggs, slightly beaten
¼ cup water chestnuts in small dice
¼ cup scallion greens in ¼" pieces
4 tablespoons peanut oil
4 teaspoons soy sauce
1 teaspoon salt

Cook the cut bacon in a frying pan and drain on a paper towel. Set aside. Scramble eggs, without milk or water, in 1 tablespoon oil. Dish and set aside. Heat the remaining 3 tablespoons oil and add the cold cooked rice. Mix until oil coats rice and at the same time the rice is getting warm. Mix in salt and soy sauce. Pour in the scrambled eggs and while mixing break the eggs into smaller pieces. Then add water chestnuts, scallions and bacon. Mix thoroughly. Dish into a casserole. (Fried rice can be kept

warm in the oven at 140 degrees for about 30 minutes without drying.)

### Egg Drop Chicken Soup

4 cups freshly made or canned chicken broth
½ cup water chestnuts in very small dice
1 egg, slightly beaten
½ cup scallions, in ¼" pieces
2 teaspoons salt (for homemade broth only)
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

Boil chicken broth and add salt. Add water chestnut dices and let that boil a minute. Pour in pre-dissolved cornstarch. Add scallions. When the soup boils again, turn flame off. Slowly pour in egg. Gently mix a few times. Dish and serve.

### Spinach—Cooked the Chinese Way

1 10-oz. package pre-washed spinach
1 clove garlic, crushed
½ teaspoon sugar
1 teaspoon salt
2 tablespoons peanut oil

Wash and drain spinach, removing any wilted leaves. Heat 2 tablespoons peanut oil with garlic in a saucepan over high flame for a minute. When garlic sizzles, discard. Add half of the spinach and mix until leaves are all coated with oil. Add the other half and stir until leaves all wilt. Add 1 teaspoon salt and ½ teaspoon sugar. Mix well. Cook for another minute. Dish.

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CUISINES OF THE EASTERN WORLD, a definitive book on the culinary arts of China and all the countries that lie between Suez and Hawaii, was first offered to readers of The Continental Magazine four years ago.

Since then, interest in Chinese cooking as well as the cooking of other countries of the east has grown enormously in the U.S. For this reason, the Lincoln-Mercury Division of Ford Marketing Corporation is again making the book available to Continental readers.

CUISINES OF THE EASTERN WORLD contains 192 pages (8½" x 11"), 261 recipes and 80 full-color photographs to guide cooks and hostesses. Originally published at $10, it includes valuable items of history, insights into the hows and whys of the eastern gourmet, sound advice for party-planners and pictures that show what a dish and the table are supposed to look like.

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24

Many knowing gourmets place Chinese food right up there with French.

Here is some elemental advice on cooking it

by Grace Chu

AMERICANS OFTEN yearn to “eat Chinese.” The mood sweeps entire families all at once and off they go to the nearest Chinese restaurant. This is happening with greater frequency. Craig Claiborne, the eminent restaurant writer of *The New York Times*, has noted that in New York some of the best new restaurants that have opened in recent years are Chinese.

Simultaneously, there has been a growth of interest in preparing Chinese food at home. Many American cities of any size now have teachers of Chinese cooking. The way students fill their classes indicates the American palate has an affinity for this great and sophisticated cuisine.

Probably the best way to approach your adventure in Chinese home cooking is to erase from your mind the clichés “inscrutable” and “mysterious” and concentrate instead on the true character of this method of cooking, which is simple and uncomplicated. The utensils you will need are different from those found in the usual American kitchen, but they are few in number and all are easily acquired. Some ingredients may have to be searched for or sent for, but not many. Above all a few new techniques must be learned and a deftness in practicing them developed. Then you can approach the making of a Chinese meal with easy élan as if it were a steak dinner.

The basic implements for Chinese cooking are the wok, the Chinese slicing cleaver, a steamer and chopsticks. These few items will do the equivalent work of many pots, pans and gadgets in western kitchens.

The wok is a cooking pan much like a salad bowl with two handles attached to it. Because it has a rounded bottom it will not stand alone, but sits in a ring which is placed over the stove burner. It is shaped for the Chinese cooking

Chinese dishes prepared by
Long River Chinese Restaurant,
8 West 45th Street, New York

photograph by Scope Associates

method known as stir-frying, which involves tossing, stirring and turning. In China each family needs two woks of different size. The larger one, about 16 inches in diameter, is mainly for cooking rice. There is a set of bamboo steamers made to fit into the top of the wok, so while the rice is cooking, other meats, seafoods and vegetables can be steamed. The smaller wok, about 12 inches in diameter, is used in most other dishes.

There are also separate steamers made like a double boiler with the bottom of the top section perforated. They are generally made of aluminum or stainless steel and are used in the method known as “wet steaming.”

The Chinese cleaver is a wonderful instrument. Razor sharp, it has a wide blade and is used for cutting, crushing, squashing and mincing. Turned flat, it conveys the prepared food to the wok or serving dish. This marvelous knife will be a revelation of beautiful design and quality to any western cook using it for the first time. It is a great piece of kitchen equipment and no serious cook should be without one.

Chopsticks, besides being an eating tool, are used to beat, stir, mix, whip and test for tenderness.

The ingredients most used in Chinese cooking are salt, sugar, wine vinegar, oil, garlic, scallions, pepper, dry sherry and cornstarch. Also often used are soy sauce, water chestnuts, bamboo shoots and Chinese cabbage. Most markets stock these. If the recipe calls for Chinese black mushrooms, star anise, oyster sauce or other exotic ingredients, they can be ordered by mail from the Chinese grocery stores in the larger cities of the United States.

Cutting is a major part of preparation for cooking in the Chinese way. Uniformity of size is important when food is cooked briefly as in stir-frying, and size and shape determine the ease with which any food may be eaten with chopsticks. These are very practical considerations, which, if scrupulously thought out, result in dishes that are also beautiful. The Chinese cut their food in straight slices, slant slices, matchstick shape, large and small dice and in a “roll oblique” cut. This last needs a little explanation. First cut off a piece as in a slant cutting, then roll the item toward the cutter one quarter turn, cut another slant slice, and so on.

As a general rule, all food to be cooked at the same time in the same wok should be the same in size and shape. For example, foods that are to be cooked with rice should be cut in small dice. All foods that are to be cooked with noodles should be cut long and narrow. Just remember this and you will have no trouble in choosing the correct size and shape for cooking your Chinese dishes.

Besides boiling and frying, which are the same as in western cooking, the Chinese use the “stir-frying” method most often. This is done just before serving and is without doubt the queen of short order methods. It is similar to sautéing. The food is cooked over a high flame with a little oil in the wok and is tossed and turned for a very short time, a matter of a few minutes.

Another method of cooking often used is known as “red-cooking.” This is a literal translation of the Chinese term. For some reason, the Chinese use the word red for brown. Where westerners call dark-colored tea black, the Chinese call it red. Red-cooking means searing first, then using soy sauce to deepen the color further. As with American stews, red-cooked dishes take well to reheating.

Chinese cooking seems to give diners a feeling of well-being. It is reasonably filling but at the same time very light. Little fat is used in its preparation and that which is used is always some form of vegetable oil. This conforms with modern ideas of a healthful diet. The brief cooking of vegetables in a little oil preserves minerals and most vitamins.

You sometimes hear that everyone enjoys Chinese cooking except the hostess because the nature of a typical meal requires her presence in the kitchen, quickly cooking each course before serving it. This is not so. With a little planning the hostess can cook and also sit down and enjoy the food with her family and friends. The following sample menu presents a typical sequence

DUCK WITH CHERRIES

[Four servings]

1 5-pound duck, quartered

Seasoned salt

Freshly ground black pepper

¼ cup butter

1 No. 2 can pitted Bing cherries

½ cup port wine

1 teaspoon cornstarch

Sprinkle duck with seasoned salt and black pepper. Brown pieces in butter in an iron pot or large iron skillet. Do this in leisurely fashion, turning pieces often so skin gets crisp. Prick skin at intervals, with a fork, so the fat underneath it is tried out. Drain off half the fat and add 1 cup juice drained from cherries and wine. Cover and simmer for 1 hour, or until duck is tender, turning pieces occasionally. Remove duck to hot platter and wrap in aluminum foil to keep warm. Skim fat from juices in pan and strain into a saucepan. Add cornstarch mixed with ¼ cup cold juice from cherries. Bring to boil, stirring, and simmer for 1 or 2 minutes until thick. Add drained cherries and simmer until they are heated thru. Serve with duck.

Eggs and Bean Sprouts

Saute in top of double boiler in very little peanut oil for 2 or 3 min.

2 T. chopped onion

1 T. chopped green pepper

2 T. Sprouts.

Place top in bottom of double boiler. Keep water boiling. Add 2 eggs and stir.

Cover. Every few minutes lift lid and stir well. When done, add 1/4 to 1/2 t. tops (vegemix)

## Roast Goose With Stewed Apples

Fat Young Goose - 12 pounds

Salt

¼ cups water

⅓ onion sliced

6 peppercorns

¼ pound butter

2 tablespoonfuls flour

Stewed apples

Have goose cleaned and drawn - with wings, neck, head and feet chopped off.

Wash goose inside and out - drain - cover with cold water and let soak 15 minutes.

Drain, pat dry. Rub with salt inside and out.

Place in baking pan. Add onions water and peppercorns.

Roast in moderate oven (325°F.). When water has boiled down, baste frequently with butter which has been browned.

A young goose should be cooked 15 to 20 minutes per pound.

Remove goose to warmed platter. Place pan on top of range. Stir flour into fat.

Add 2 cups water. Stir and let boil 2 or 3 minutes until smooth and slightly thickened. Serve with goose. Serves 6.

## Stewed Apples

2 pounds apples

2 tablespoonfuls butter

½ cup sugar

⅓ cup water

½ cup white wine

1 small piece lemon peel

1 tablespoonful lemon juice

Wash apples, peel and core. Cut fruit in thick slices. Saute in butter

2 - 3 minutes. Sprinkle with sugar. Add water, wine, lemon peel and lemon juice.

Cover, cook slowly until apples are tender. Serves 6.