WHEN THE MOOD IS CANDLELIGHT

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Chop the meat finely but do not grind. Place in a saucepan with
meat bones and next nine ingredients. Cover and simmer over
medium GAS flame until meat is tender 45-60 minutes, adding
water if necessary as the meat cooks. When cooked, the mixture
should be thick. Remove the bone and cool. Line two 8” pie plates
with pastry. Fill with the meat mixture, add top crust, cut to let
steam escape. Bake in a 425°F. GAS oven 40 minutes. Serve with
stuffed tomatoes.

STUFFED TOMATOES

1 - 10 ounce can sliced 114 cups cooked peas
mushrooms, drained 8 strips bacon, cooked

2 tablespoons salad oil and crumbled

1 tablespoon soy sauce 6 ripe tomatoes,

hollowed out
Sauté mushrooms in oil over high GAS flame. Add soy sauce.

Stir in peas and bacon. Stuff tomatoes and bake in a 425°F. GAS
oven 10-15 minutes.

RED PEPPER JELLY

2 cups finely chopped 14, cup lemon juice
sweet peppers 1 cup commercial liquid
514 cups granulated sugar pectin
1 cup white wine vinegar

Combine sweet peppers, Sugar and vinegar in saucepan. Bring
to a boil over high GAS flame stirring constantly. Remove from
flame and strain. Reheat liquid to boiling point, add lemon juice
and boil 2 minutes. Remove from flame; add pectin, skim and
stir for 5 minutes. Pour into sterilized jars and seal.

PICKLED CARROTS

2 pounds baby carrots 4 teaspoons mixed pickling

2 cups carrot water spices

2 cups vinegar 1 teaspoon ground cloves

4 cups granulated sugar 4 teaspoons ground cinnamon
1 teaspoon ground ginger

Wash and scrape carrots. Bring to a boil in salted water over
high GAS flame. Reduce flame and simmer until almost tender.

@,

Drain and reserve 2 cups water. Combine remaining ingredients
and carrot water in saucepan. Boil over high GAS flame until clear
and slightly thickened. Add carrots and simmer 3 minutes. Pack
in hot sterilized jars and seal.

Yield: 3-4 pints.

TANGY FRENCH DRESSING

14, cup granulated sugar 1 tablespoon onion juice
1 teaspoon dry mustard 1 cup salad oil
1 teaspoon paprika 3 tablespoons lemon juice
114 teaspoons celery seed 14 cup vinegar
1 teaspoon salt (approximately)

Combine sugar, mustard, paprika, celery seed, salt and onion
juice. Slowly and thoroughly beat in salad oil alternately with
lemon juice and enough vinegar to thin.

ALL BRAN BREAD |

114, cups sifted all purpose 114 cups all bran
flour 1 egg, beaten
14 cup granulated sugar 114 cups sour milk
1 teaspoon baking soda 14, cup molasses

14, teaspoon salt

Sift together flour, sugar, baking soda and Salt. Stir in all bran.
Combine egg, sour milk and molasses and add to dry ingredients,
stirring only enough to moisten. Pour into a 5” x 9” greased loaf
pan. Bake in a 350°F. GAS oven 40 minutes.

FROSTED STRAWBERRIES

1 quart strawberries, 14, cup whipping cream
washed and hulled 1% pint vanilla ice cream,
14, cup curacao or kirsch softened

or cointreau

Over strawberries, pour cura¢gao, kirsch or cointreau. Let stand
10 minutes. Whip cream and fold in softened ice cream. Heap
strawberries into sherbet glasses and pour ice cream topping over
berries.

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