We use Optical Character Recognition (OCR) during our scanning and processing workflow to make the content of each page searchable. You can view the automatically generated text below as well as copy and paste individual pieces of text to quote in your own work.
Text recognition is never 100% accurate. Many parts of the scanned page may not be reflected in the OCR text output, including: images, page layout, certain fonts or handwriting.
78
Toilet Water 1.25, 2.00 Sachet 1.25— Dusting Powder 1.50 Perfume 1.25, 4.50— Talcum .75 Bath Crystals 1.75
A creation of OU1 South Perfumers, Fiftli Avenue, New York
Come, Ye Thankful
(Continued from page 61)
20-22 minutes a pound. For an 18 to 24 pound bird, allow 18-20 minutes a pound.
SAVORY BREAD STUFFING
10 cups soft bread I teaspoon
crumbs, packed thyme
2 cups finely 2 medium onions,
chopped celery minced 2 teaspoons salt I 'A cups oil or
!/2 teaspoon pepper melted margarine
I tablespoon or shortening poultry seasoning
Combine all ingredients except oil. Add oil slowly. Toss together lightly with a fork until thoroughly blended. Makes 10 cups stuffing. (Allow approximately 1 cup stuffing per pound.) Try one of these changes (but remember there are 16 tablespoons in a cup) : For each cup of bread used, add IV2 tablespoons chopped dill pickle; or Va cup mashed sweet potato plus 1 tablespoon fried sausage meat; or 2 tablespoons chopped seeded raisins.
RICH MINCE PIE
Vi
lemon
Va
cup sugar
Vl
cup suet
Va
cup whole raisins
C/4 pound)
V2
cup molasses
Va
cups raisins
y?
teaspoon salt
1
beef bouillon
V2
teaspoon
cube
cinnamon
Vl
cup boiling
Va
teaspoon allspice
water
Va
teaspoon ground
2
apples, unpeeled
cloves
cored and
1
recipe pastry
chopped
(2 cups flour)
Put lemon, suet and 1*4 cups raisins through food grinder. Dissolve bouillon cube in boiling water. Combine all# ingredients except pastry, in a saucepan. Heat to boiling and simmer for 30 minutes, stir occasionally. Roll out half the pastry to fit an 8-inch pie pan. Cool filling and pour into unbaked pastry shell. Roll out remaining pastry. Make a lattice or plain top. Seal edges well. Bake in a very hot oven (450° F. ) for 10 minutes. Reduce heat to 350° F. and continue baking for 30 to 40 minutes. Makes an 8-inch pie.
PUMPKIN CHIFFON PIE
2 teaspoons cinnamon '/j teaspoon ginger Va teaspoon allspice '/2 teaspoon salt 2 tablespoons sugar 2 tablespoons grated orange rind '/2 cup heavy cream
'/2 recipe pastry ( I cup flour) I envelope plain gelatin Va cuP cold water l'/2 cups mashed
pumpkin (canned or fresh) I cup brown sugar 3 eggs, separated
Roll out pastry to fit 9-inch pie pan. Shape to fit. Bake in a hot oven (450° F.) for 12 to 15 minutes. Cool. Add gelatin to cold water and allow to stand a few minutes. Place in top of double boiler with pumpkin, brown sugar, egg yolks, cinnamon, ginger, allspice and salt. Cook, stirring constantly, over hot water until slightly thickened and mixture coats a spoon. Stir constantly. Chill until mixture begins to thicken. Beat egg white until it stands in soft peaks. Gradually beat in remaining sugar. Gently fold into cooled pumpkin mixture and orange rind. Whip cream and fold into pumpkin and egg white mixture. Pour into baked shell and chill. Garnish with whipped cream or sprinkle with coconut, if desired. Makes one 9-inch pie.