LIMES -- Valentine in Mexico

100 limes - cut slice from stem end.

3 quarts water

3 t. level bicarbonate of soda. Boil the above for 1 hour.

Change to kettle of hot water. Leave 24 hours.

Next day: Boil 3 handsfull ashes
3 quarts water for 1 hour.

Let stand 24 hours. Then change to kettle of hot water. and boil for 1 hour.

Must be completely empty inside.

Boil again for 20 minutes in pressure cooker until tender.

Syrup: 1 cup water
1 cup sugar. Boil in this until translucent. Then bottle.

edy playing there.

I don't recall the name of the show. I only remember you. I couldn't get near you for men. So I stood in the wings and summed up. You wore white — slinky, like drapery a statue. Your eyes were crystal-clear and your smile slightly on the contemptuous side. I were the girl who comes out of this cockeyed world of today, sure of herself, able to take care of herself. Beauty and brains, the process of knowing how to use both. You needmen about the way a queen bee needs the arm around her — just to prove she's a queen.

I thought, *That frozen beauty is scared to death of being dependent on a man. Well, here's more I make her dependent on me!* I didn't know that was my thought. I only knew your look was too lovely to go unkissed, and picked a spot above your low-cut dress where I didn't want to kiss it. The spot where a 'No Tres-

SHERBERT

Boil 3/4 cup of sugar two minutes in two (2) cups of water. Then to this mixture add two (2) cups of water and a package of jello. Add two teaspoons of orange rind and two or MORE tablespoons of lemon juice. The more lemon juice you use the sourer the sherbert becomes. For every tablespoon more than the required two you DO use take away that much water. Put in large freezing tray and put in freezing unit. Watch this until it begins to harden on the bottom and sides. Take out of the icebox and scrape into a pan and beat up with a regular eggbeater. While doing this add rum to flavor. Return to ice tray and put

Soup

Borscht

8 beets (large old ones, better) Trim and wash beets, leaving skin on. Cover with water and cook, covered. Simmer about 1-1/2 or 2 hours until done. Then put in sieve and cool. Skin. Heat a little of the juice and add:

2 T. sugar

Salt to taste. Then boil. In bowl beat:

3 egg yolks. Add hot juice and beat. Then add cold juice. Add:

juice of 2 lemons. Grate the beats into this, using large size grater. Then add:

4 or 5 T. of sour cream. Chill. Serve with sour cream and small scrubbed boiled potatoes. This makes enough for 6 small portions.

SOUTHWESTERN HOTELS

In New Mexico

LA FONDA, SANTA FE
THE ALVARADO, ALBUQUERQUE
EL NAVAJO, GALLUP

In Arizona

LA POSADA, WINSLOW

In Grand Canyon National Park

EL TOVAR HOTEL
BRIGHT ANGEL LODGE

The Inn at the End of the Trail

Santa fe, New Mexico

An All Year Round Resort Hotel

Summer Wine Recipes

SHERRIED ICEBOX CAKE

1 small loaf sponge cake
$1/2$ cup blanched almonds
$2/3$ cup California Sherry Wine with $1/3$ cup water

Split cake crosswise, making 3 or 4 layers. (Or slice as usual.) Split almonds lengthwise and toast in oven until lightly browned. Place a layer of cake in a deep bowl or mold, and press part of the almonds into it. Moisten with a little of the diluted Sherry, then put on another layer of cake, and repeat until cake, almonds, and wine have all been used. Cover and place in refrigerator for 2 hours or more. Turn out, serve topped with sweetened whipped cream.

CHILLED WINE JELLY

1 pkg. raspberry-flavored gelatin
1$1/4$ cups hot water
$3/4$ cup California Port or Claret Wine
1 cup diced fruit

Dissolve gelatin in hot water. Pour wine over fruit and let stand until gelatin is cool, then combine. When it begins to stiffen, turn into mold and chill until firm. Oranges, bananas, canned or fresh peaches or pears may be used. For plain wine jelly, omit fruit. Serves 6. Serve with chilled custard sauce or whipped cream.

SAUCE-Y TRICKS WITH WINE

**Chilled Fruits in Wine**—Sweeten berries and fresh fruits with White Wine Syrup: Boil equal parts sugar and water until a thick syrup is formed; remove from heat, measure, and add 1/3 as much dry white wine (Sauterne, Chablis or Rhine Wine); cool, pour over fruits, and chill.

**Custard Surprise**—Turn out your Baked Cup Custards into shallow serving dishes and just before serving baptize each with 2 or 3 tablespoons Port Wine.

**Wine Sundae**—Cook 1 cup of sugar and 1/2 cup of water till it makes a heavy syrup. Cool and add 1/3 cup Port or Burgundy Wine and pour over vanilla ice cream.

Summer Wine Recipes

SALAD QUICKIES

*Unusual Pineapple Salad*—Drain canned pineapple slices and drench with Claret, Burgundy or Port Wine. Chill and serve in salad.

*A New Dressing for Fruit and Fish Salads*—Thin 1 cup mayonnaise or salad dressing with 4 tbsps. Sherry Wine, stir well and pour over salad.

WINE FRENCH DRESSING

1 tbsp. sugar

1 tsp. salt

1/2 tsp. dry mustard

1 tsp. Worcestershire sauce

4 tbsps. catsup

4 tbsps. California Claret or Burgundy Wine

4 tbsps. wine vinegar

3/4 cup salad oil

1 clove garlic, crushed slightly

Combine ingredients in a pint or quart jar, shake until well mixed. Dressing may be kept indefinitely in refrigerator, but it is best to remove garlic after a day or two. Shake before using. Excellent on salad greens, vegetables, or fruits. Makes about 1 1/2 cups.

HAM WITH WINE SAUCE

Bake, broil or fry your ham in the usual way. Serve on hot plates with this delicious Wine Sauce made as follows:

2 tbsps. butter

1/2 tsp. salt

1/2 tsp. dry mustard

Dash cayenne, paprika

1 tsp. Worcestershire sauce

1/2 cup currant jelly

1/4 cup California Sauterne, Chablis or Rhine Wine

1/4 cup California Sherry Wine

4 thin strips lemon rind

2 tbsps. lemon juice

Melt butter, add seasonings and mix well. Add jelly, wines, lemon rind and juice. Cook gently, stirring occasionally, until jelly is melted and sauce slightly thickened (10-15 minutes). Serve hot. Makes about 1 1/2 cup sauce.

a favorite recipe for making Yogurt. Her method is: Blend 2 cups water, 1½ cups powdered skim milk and Yogurt Culture or three tablespoons of the last batch of Yogurt made. Add 1 quart of water and 1 large can evaporated milk, mixing well. Fill glasses and place in a Yogurt maker or a pan of warm water coming to the brim of the glasses, cover the utensil, and keep the temperature at 112-115°F. for about three hours, or until it becomes the texture of a pudding. It is then ready to refrigerate.

Many people have asked us how one can best make a firm-bodied Yogurt. We would like to recommend the following two methods: 1. Dissolve in each quart of milk used in the preparation of Yogurt one small can of evaporated milk. 2. Dissolve in each quart of milk 2 or 3 tablespoons of skim milk powder. It is best to dissolve the skim milk powder in the cold milk before heating.

ORDER BLANK

We suggest that, when order-
ing, you do not overlook the
SAVING that can be effected by
purchasing our regular 6 or 12
months Culture Supply Service.
Order the Monthly Service

BULLETIN...

The contributions of Dr. Seneca and his associates of Columbia University have revealed that Yogurt exerts considerable effect on certain bacteria. The latter's growth is inhibited by the lactic acid environment created by Yogurt.

These are but a few of the numerous advan-
tages obtained from Yogurt, introduced

SIMPLE REMINDERS

for the making of Genuine
Bulgarian Yogurt at home

## INCUBATION TEMPERATURE

Be sure to incubate your Yogurt at proper lukewarm temperature. It is the heat of the lukewarm milk which makes it possible for the Yogurt Culture to react on the milk and to convert it into Yogurt. Only lukewarm temperatures ranging from 105 to 115 deg. F. are recommended. Higher than 115 deg. F. may weaken or kill the Culture. A temperature lower than 105 deg. F. may not develop Yogurt at all. For best results, use a dependable thermometer. However, if a thermometer is not available, you can tell the desired lukewarm temperature by dropping some of the lukewarm milk on the inside of your wrist. It should feel warm, but not hot.

## HOW TO REGULATE TASTE OF YOGURT

You can easily regulate the taste of your Yogurt. If you want it more tart, incubate it longer. If you want it milder, place in refrigerator as soon as it thickens even slightly.

Two factors are mainly responsible for the making of good Yogurt:

1. Incubating temperature.

2. Length of incubation.

These factors are closely related and have much to do with results obtained. Therefore, if your incubation temperature is lower, it will be necessary to incubate longer. On the other hand, if your incubation temperature is higher (112-115 deg. F.) the length of time needed to thicken the milk is shorter. High incubation temperature and longer than necessary incubation may result in the formation of watery whey in your Yogurt. While such Yogurt can be eaten, it is not as palatable as properly prepared Yogurt.

Do not discard Yogurt that is wheyed off, or a batch that has not thickened enough. Such "poor" batch will still make good Yogurt when used as a starter for a next batch.

## GOOD WAYS TO INCUBATE YOGURT

1. A good way to incubate Yogurt is to put the jar or containers into a large pot filled with lukewarm water and place the pot over pilot light of your gas stove to keep it lukewarm till milk thickens.

2. Another practical way to incubate Yogurt is to place jars in a wooden box and pack scrap paper or sawdust tightly around the jars and cover. Place the box near radiator or stove to keep it lukewarm.

3. While Yogurt can be made at home without the use of any special appliance, knowing of the American preference for useful appliances we offer to our customers the THERMO-CULT Yogurt Incubator. THERMO-CULT is electrically-heated and equipped with automatic (thermostatic) heat control.

There is no reason why you should fail to make satisfactory Yogurt from our Cultures. In fact, the Culture is guaranteed to succeed EVERY TIME. So IF you don't get a good result, examine these possible reasons:

1. Milk has not thickened.

(a) Incubation was made at too-low temperature.

(b) The jars containing the milk and Culture have been left standing in a cool place with resulting rapid cooling and loss of temperature needed to incubate Yogurt.

(c) You forgot to culture the milk.

(d) The incubation was interrupted too soon.

(e) Culture has been added to hot milk, before the milk cooled to lukewarm.

(f) Your thermometer is not correct.

(g) The soap or cleaning compound used in washing jars and pots has not been thoroughly rinsed off; this may prevent the culture to thicken the milk and convert it into Yogurt.

2. Yogurt is watery (wheved off).

(a) Incubation temperature was too high.

(b) Incubation was too long.

(c) Too much starter was used.

3. Yogurt is not firm enough or lumpy.

(a) Incubation temperature was too low.

(b) It has not been incubated long enough (particularly if old Yogurt Culture was used).

(c) Not enough starter was used to culture the milk. Two tablespoons for 1 quart of milk are sufficient if the starter is fairly fresh. Use more if starter is older than 4 days.

(d) Milk has not been heated to boil or near-boil.

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INTERNATIONAL YOGURT COMPANY
Los Angeles 46, Calif.