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114 teaspoons salt

14 cup grated old
cheddar cheese

1 cup milk

214, cups sifted all purpose
flour
1 tablespoon granulated
sugar

Melt butter in a 8” x 8” square pyrex baking dish. Sift together
flour, Sugar, baking powder, and salt. Add grated cheese to dry
ingredients. Stir in milk with fork until dough just clings to-
gether. Turn onto well floured board and knead lightly about 10
times. Roll into an 8” square, approximately 2” thick. With
floured knife, cut dough in 3 lengthwise. Then cut crosswise into
10 strips. Dip each strip in melted butter. Place strips together in
3 rows in pan in which butter was melted. Bake in a 450°F. GAS
oven 15-20 minutes. Serve hot.

BLACK RASPBERRY PARFAIT

114 pints black raspberries
12 marshmallows
34, cup granulated sugar
1 teaspoon lemon juice

2 cups whipping cream
1 tablespoon vanilla
14 cup fruit sugar

Wash berries in cold water and drain. Measure 2 cups; refrigerate
remaining berries. Combine 2 cups berries, marshmallows, 34 cup
Sugar and lemon juice in saucepan. Simmer 10 minutes over low
GAS flame, stirring occasionally. Press berry mixture through a
sieve and cool. In a large bowl whip cream and vanilla until stiff.
Fold in raspberry purée. Pour into parfait glasses. Freeze. Toss
joi Ab berries with 14% cup fruit sugar and use to garnish
parfaits.

SPICED FRESH FRUIT COMPOTE

1 cup granulated sugar
2 cups water
Whole cloves
4 peaches, peeled and
halved

4 pears, peeled, cored and
halved

8 maraschino cherries
2 - 3 cinnamon sticks
1 lemon, thinly sliced
Combine sugar and water in saucepan. Set Temperature Con-

trolled Top Burner at 225°F. and cook 5-10 minutes. Press 3 cloves
into each peach half. Add peaches, pears, cherries, cinnamon

@,

sticks and lemon slices to sugar syrup. Reset Temperature Con-
pbb a Burner to 205°F. and simmer fruit 15-20 minutes or
until tender.

Canned peaches and pears can replace fresh fruit. Use their
juices to replace sugar and water syrup.
HOT SEAFOOD SALAD

1 cup fresh or canned 1
shrimp, deveined

teaspoon Worcester-
shire sauce

1 cup canned crab meat, 14, teaspoon salt
flaked 14 teaspoon pepper
1/, cup chopped green 14% cup fine dry bread
onion crumbs
1 cup thinly sliced celery 1 tablespoon butter,
14, cup minced onion melted

1 cup mayonnaise

Combine first nine ingredients. Place in a 11% quart greased
casserole dish. Combine bread crumbs with melted butter and
sprinkle on top. Bake in a 350°F. GAS oven 20-30 minutes.

OR

Place in crab shells on a baking sheet. Top with buttered crumbs.

Bake in a 350°F. GAS oven 10-15 minutes.

LOBSTER THERMIDOR

4 tablespoons butter or 2 egg yolks, slightly

margarine beaten
4 tablespoons sifted 2 teaspoons lemon juice
pastry flour 14 cup button mushroom
1 teaspoon prepared caps
mustard 14 cup sherry or red wine
114 cups milk 3 cups lobster meat,

1 cup whipping cream canned or frozen

14, teaspoon finely chopped 14 cup fine dry bread
onion crumbs
1 teaspoon salt 1 tablespoon butter,
melted
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