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■ Surely every family •
will- enjoy such a
As prepared for your use
by Manager Juan Muller
of the Brandeis Restaurants
RECIPES
By Juan Muller
RdAST TURKEY
Roast turkey is the national fowl for occasions
of this kind in America. In the ancient times
they used to prepare turkey, duck and capon
hy fcding them in different pastures, thus
building a different meat for various feasts and
styles of cooking. Even in the time of Lu
cullus in the heyday of the Roman empire, ducks
were fed with rice and tapioca, to the feed
troughs of which the unsuspecting birds were
urged to gormandize themselves. But the Fair
mont Better Turkey needs no such cruel prepara
tion. This master bird struts the field fatten
ing himself with natural grains of his own barn
yard in a certain pride in the share he will take
at the feast table. And at last he dies. That
is but the beginning of his service, for then he
must be dry-picked and stuffed with your fa
vorite dressing until he is a plump, full bird.
Place on the breast some of the Armour sliced
bacon or Armour Sim&n Pure Lard, which will
give a fine juice brown color. A turkey weigh
ing 14 pounds should be kept in the oven about
an hour and a half or two hours, adding con
tinuously some of the juice from the pan, bast
ing frequently. Balt and pepper, celery and
onions and turkey trimmings will make the
gravy the desired flavor.
__ BAKED GRAHAM CRACKER PUDDING
2 cups milk, % cup sugar, 8 eggs, well beaten;
1 teaspoon salt, 1 cup raisins or currants, 2 cups
Iten graham crackers, broken in quarters.
Beat the eggs until light. Add the sugar,
milk and other ingredients.
Bake 30 minutes in a slow oven. Serve hot
or cold with milk, cream or a fruit sauce.
BAKING POWDER BISCUIT
2 cups flour,
5 teaspoons baking powder,
1 teaspoon salt.
1 '3 teaspoons Better butter,
1 cup milk (half Better milk and half water.)
Mix dry ingredients and sift twice. Work in
butter with tips of fingers, then gradually add
the liejuid, mixing wifh knife to form a soft
dough. Toss oil floured board, pat and roll
lightly to half an inch in thickness. Shape with
a biscuit cutter. Place on buttered pans. Bake
in hot oven 12 to 15 minutes. (Note: It is im
possible to state the exact anfount of liquid
owing to the differences in flour, but this can
be determined readily by experiment.)
ARMOUR'S HAM AND EGG SALAD
3 Fairmont eggs. hard-boiled, diced.
l’b cups diced cold boiled or baked Armour
ham,
s« cup mayonnaise.
Mix together and serve on lettuce hearts.
Garnish with stuffed olives and parsley. Serve
very cold.
DELICIA COMBINATION FRUIT SUNDAE
Chop up and mix together the following:
Oranges, pineapple, pears, peaches and walnut
halves. Add simple s\rup. This makes the
fruit combination. Serve a ladle of this over
a serving of vanilla ice cream, and top with
whipped cream.
SCALLOPED CRACKERS AND CHEESE
(Six People)
This dish is similar to macaroni and cheese.
2 cups milk, 1 tablespoons flour, 4 tablespoons
butter or substitute, 1 cup cheese, grated or
sliced fine: 24 Iten Fairy Sodas broken into
quarters, l4 cup of fine cracker crumbs heated
with V tablespoon of butter.
Melt the butter, stir in the flour, add the milk
slowly and cook until thick. Add cheese and
stir until melted. Pour into a buttered baking
dish, mixing it with the broken crackers. Cover
with the buttered crumbs. Bake 15 minutes in
a moderate oven.
-=M©innm= =
Potage Bonne Femme
With Skinner’s Vermicelli Iten’s Fairy Soda Crackers
Celery Olives Almonds
Fairmont's Roast Stuffed Turkey
With Armour’s Sliced Bacon
Chestnut Dressing
Kamo Little Midget Peas Cranberry Sauce
Brussels Sprout Saute
Candied Sweet Potatoes ,
Tomato and Cucumber Salad with Iten’s Salted Wafers
Skinner’s Macaroni and Cheese
Fruits Salade
With Kamo Hawaiian Pineapple Iten’s Sugar Wafers
Kamo Plum Pudding
Fairmont’s Ice Cream Pudding with Iten’s Society Flakes
Kamo Mince or Pumpkin Pie
Cakes, Nuts and Raisins
Butter Nut Coffee
El Paxo Cigars Rogers Flowers
SPONGE CAKE
6 Fairmont egg yolks,
1 cup sugar,
1 tablespoon lemon juice,
Rind of V4 lemon,
6 Fairmont egg whites.
1 cup flour,
U teaspoon salt.
Beat the yolks until thick and lemon colored.
Add sugar gradually and continue beating, using
egg beater. Add lemon juice, grated rind, and
whites of eggs beaten stiff and dry. When the
white are partially mixed with yolks, remove
beater and carefully cut. and fold in flour, mixed
and sifted with salt. Bake onb hour in a slow
dven in an angel food pan or deep narrow pan.
SKINNER’S LYONNAISE SPAGHETTI
Melt 8 tablespoons of butter; add 3 table
spoons finely chopped onions; cook 5 minutes;
add 2 cups of cooked Skinner’s spaghetti, cut
in small pieces. Season, and when heated add
1 tablespoon finely chopped parsley. Serve hot.
ICE CREAM PUDDING
A very delicious ice cream pudding can be
made by stewing a cupful of raisins in grape
juice enough to cover them until they are soft.
Let them get, cold, drain and put in sherbet
glasses: place on the top a big Spoonful of
Fairmont’s Delicia vanilla ice cream, on top of
this a few more raisins and decorate with a
marshmallow. Strawberry or raspberry pre
serve can be used instead of raisins if desired.
KAMO PUMPKIN PIE
Filling—One cup sugar to one pie, two eggs,
beaten well; two cups Kamo canned pumpkin,
one tablespoon corn starch, smoothed with milk;
dash of nutmeg, but no other spices; add Vj
cup milk while cooking and 1 heaping table
spoon butter. Cook in double boiler until
pumpkin is a thick custard. Can be reduced
to desired consistency by adding cream.
Pie Crust—One heaping cup lard, 2',3 cups
flour, 1 teaspoon salt. Chop or fold flour into
lard with knife and mix in ’,2 cup of cold water,
handling as little as possible- Roll, put in deep
pie pan, glace with cream. Bake pie crust first
and while still warm add the pumpkin custard,
’ 1 hut do not bake again. This crust recipe makes
two pies. Add whipped cream before serving.
SKINNER’S MACARONI WITH CHEESE
Put half a package of Skinner's Cut Macaroni
into rapidly boiling salted water and continue
boiling for 15 to 18 minutes; drain and blanch.
Butter a baking dish, put in bottom a layer of
macaroni, then a thin layer of grated cheese.
Alternate these layers, making the top one
cheese, put on after pouring over 1 cup of thin
white sauce (Skinner’s white sauce No. 1.)
Cover and bake 10 minutes, then uncover and
brown 10 minutes more.
NEAPOLITAN SANDWICHES
Serve a slice of Fairmont's Delicia Neapolitan
brick between two layers of angel cake or plain
sponge cake. Cover with whipped cream and
garnish with preserved fruit or jelly.
RECIPES
By Juan Muller
POTAGE BONNE FEMME
This is an ancient soup which originated un
der the care of the women in the north of Nor
mandy, the French province, where a woman
was qualified'by her cooking ability.
These expert makers of all good things used
a recipe like this: Fresh vegetables and a large
proportion of potatoes and white beans boiled
until mealy, strained and passed through a
thick substance. Mix with this a strong chicken
consomme, which is added gradually to the
vegetables until the proper soup thickness is ob
tained. Season well and add shredded lettuce
and spinach which has been cooked separately
in their original leaves and cut cn Julienne. The
crumbled yolks of eggs is added and a dash of
lemon juice with a tablespoonful of Skinner’s
vermicelli completes the appetizing first course.
CHESTNUT DRESSING
Another tasty touch to the great American
bird is the chestnut dressing, the materials for
which are purely of our own land. Take the
turkey giblets and liver, add onions and celery,
chopped fine and seasoned with pepper, salt
and s.aute in “Better’’ butter until thoroughly
cooked. Have your bread soaked in water ready
on the side and add until you obtain a substan
tial and dry dressing. Have Paxton-Gallagher
Kamo chestnuts removed from the can wdth
their juice, chopped fine and well mixed with
the dressing. Stuff the turkey.
CRANBERRY SAUCE
The best cranberry sauce is made by boiling
the cranberries on a slow fire, adding water as
needed, until thoroughly cooked. Add sugar
to the convenience of your taste. Strain and
cool in mould. Permit mould to stand a second
in hot water ami remove jell for service.
CANDIED SWEET POTATOES
Boil the potatoes and remove the skin, place
in frying pan with plenty of Fairmont’s “Better”
butter, when well browned add molasses and
cook until a thick syrup is formed. Years ago
a burning brandy was used for the last touch.
BRUSSELS SPROUTS
Boil in water and thoroughly dry, salt and
pepper and fry in Fairmont’s “Better” butter
until tender and brown and compact. Serve in
a round dish of the same shape as the pan,
forming a mould.
FRUIT SALAD
To the different kinds of fresh fruits of the
season add “Kamo” Hawaiian pineapple. Place
on the lettuce leaf and garnish with whipped
Fairmont. “Better” cream, adding a little sugar
and a few drops of lemon.
PLUM PUDDING
Madam Housewife is saved the dessert making
by using “Kamo” plum pudding, which is appre
ciated when served with whipped cream or a
prohibition hard sauce which is made with a
cup of creamed “Better” butter, a cup of pul
verized sugar, a teaspoonful of lemon and va
nilla extract.
DEMI TASSE
“Butter Nut” coffee is of a quality desirable
for family use, giving a fine flavor in small
proportions. “As mother used to make it”_
a small cheese cloth hag was made to hold a
teaspoonful of dry coffee to a cup of water.
The bagwvas arranged on a string in the coffee
pot and the boiling water was poured over and
left to stand until of the desired after-dinner
strength.
SKINNER S MACARONI SALAD
Cook 1 package Skinner’s macaroni in salted,
boiling water until tender. Drain and put away
to get cold. Make the mayonnaise as usual and
thin with the stiffly beaten white of an egg.
Chop 1 small onion or a few blades of chives
and pepper (1 teaspoon chopped red pepperl
and nux them with ,s cup mayonnaise. Ar
range the macaroni on a bed of lettuce leaves
and cover with the mayonnaise. •
The High Quality Food Products used in the above Menu can
be had at practically all Good Grocery Stores and Markets
