Rice and Meat

 One cup raw rice

Two cups cooked, chopped meat

Two teaspoons seasoning sauce

Half teaspoon onion juice

One teaspoon lemon juice

One-quarter cup cracker crumbs

One egg, slightly beaten

Salt, to taste

Water or stock to moisten

Use any cold meat; chicken is especially delicious. Line a greased mold with cooked rice. Fill the center with the finely chopped meat, well seasoned with sauce and the above ingredients. Cover the meat with rice and the rice with buttered paper to keep out moisture. Steam for 45 minutes. Turn out on a hot platter; garnish with parsley and serve with tomato sauce, highly seasoned. 

Cranberry Nut Bread

2 cups sifted flour

1 teaspoon baking soda

1 teaspoon salt

3/4 cup sugar

1 egg

1/3 cup orange juice

3 tablespoons vinegar plus water to make 2/3 cup

1 teaspoon grated orange rind

1/4 cup melted shortening

1 cup halves or coarsely chopped raw cranberries

1 cup chopped nuts (walnuts or pecans)

Sift together flour, soda, salt, and sugar in a mixing bowl. Beat egg, add liquids, orange rind, and melted shortening. Add all at once to flour mixture, stirring until flour is just dampened. Add cranberries and nuts and stir just enough to blend well. Turn into a greased loaf pan. Bake in a moderate 350 degree F oven 60 to 70 minutes or until done. Remove from the pan, and cool thoroughly on a rack. Slice or wrap in foil or saran wrap to keep fresh and moist, and this type of tea bread gets better every day. 

Contributed by Food Editor Julie Benell 

Pumpkin Chiffon Pie

1 tablespoon (1 envelope) unflavored gelatine

1/4 cup cold water

2 eggs, separated

1 1/2 cups sieved, cooked or canned pumpkin

1/2 cup brown sugar

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup sugar

1 baked 9-inch pie shell

1/2 cup whipping cream

 Soften gelatine in cold water. Combine egg yolks, pumpkin, brown sugar, milk, salt and cinnamon and nutmeg in the top of a double boiler. Cook over boiling water, stirring constantly for 10 minutes or until slightly thickened. Remove from heat. Stir in softened gelatin; cool. Beat egg whites until foamy; add sugar gradually and continue to heat until meringue stands in soft peaks. Fold in pumpkin mixture and pour into baked pie shell.. Chill until firm. Garnish with whipped cream.

Contributed by Food Editor Julie Benell 

Tapioca Casserole Stew

1 3/4 cup leftover meat, cut in medium size pieces

1/2 cup tapioca

1 tablespoon butter

1/2 can peas

4 potatoes

4 onions

4 carrots

Salt and pepper to taste

Put all ingredients in a casserole and bake slowly until meat and vegetables are tender. Keep filled with water and covered. Serve hot. Any leftover gravy may be used instead of butter. The kind of vegetables and meat in this recipe may be varied according to taste.

Submitted by Mrs. Henry Niclas of Columbia, Ill.  

Pepper Relish

2 dozen red peppers

2 dozen green peppers

28 large onions

Grind and pour boiling water over all and let stand for 5 minutes. 

Drain and boil 20 minutes in 4 cups sugar and 2 quarts vinegar 

*Recipe jotted on Carhartt "Workmen's Time Sheet" 

Cranberry Nut Bread

Two cups all-purpose, sifted flour

One cup sugar 

One and one-half teaspoons double acting baking powder

One-half teaspoon soda

One teaspoon salt

One-fourth cup shortening

Three-fourths cup orange juice

One tablespoon grated orange rind

One egg, well beaten

One-half cup chopped nuts

One to two cups fresh cranberries, coarsely chopped

    Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3"). Spread corners and sides slightly higher than center. Bake in moderate oven 350 degrees F, about 1 hour until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store overnight for easy slicing.

Perfect Pumpkin Pie

1. Preheat oven to 375 degrees F.

2. Mix 1 cup firmly packed brown sugar,

    1 tablespoon flour, 1 tablespoon pumpkin pie spice (see note) and

    1/2 teaspoon salt in a large bowl. 

    Stir in 1-pound can pumpkin (2 cups), 

    1 2/3 cups Pet Evaporated Milk (1 tall can)

    and 1 egg, slightly beaten.

3. Pour into 2 unbaked Pet-Ritz Piecrust Shells. Bake on cookie sheet 40 to 45 minutes, or until knife     inserted 2 inches from edge comes out clean. Serve warm or cold. 

Each pie serves 6.

*Note: Substitute 1 1/4 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.  

*Pre-printed Pet Incorporated giveaway recipe. 

Fabulous Fudge

2 1/4 cups sugar

16 large marshmallows or 1 cup marshmallow creme

3/4 cup Pet evaporated milk

1/4 cup butter or margarine

1/4 teaspoon salt

6-oz pkg. (1 cup) Semi-sweet Chocolate Pieces

1 cup cut-up nuts

1 teaspoon vanilla

Mix in heavy 2-quart saucepan sugar, marshmallows, evaporated milk and butter or margarine. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off heat. Stir in chocolate pieces until completely melted. Stir in nuts and vanilla. Spread in buttered 8-inch square pan. Cool. Cut into 30 pieces.

*Pre-printed Pet Incorporated giveaway.  

Egg Custard

1 large can Carnation milk

1 cup water

4 eggs

1/2 cup sugar or more

1/2 teaspoon salt

nutmeg or vanilla

*I guess the rest is up to you

*Written on a scrap of paper

 

Dressing for Roast Pork or Beef

Boil some potatoes until done. Then mash them fine. Add one large onion, finely chopped; 1 teaspoonful powdered sage, a pinch of cayenne pepper; a little black pepper; a teaspoonful of celery salt; three hard-boiled eggs, finely chopped; soda crackers, pounded fine; half cupful milk.

Moisten the cracker crumbs with the milk. Put all the ingredients together in pan and mix thoroughly. Make the dressing into balls. Place in pan with a little gravy over them and bake half an hour, or bake with the roast, if you like. 

Contributed by Mrs. Fannie Merritt of Campbell, Mo. 

Baked Rabbit With Sauerkraut

Wash a cleansed rabbit thoroughly and let stand in salt water all night, or freeze. Wipe with clean cloth, put in roaster, season with salt, pepper, butter or pork fryings. Let brown on both sides, then put as much sauerkraut as you will need all around rabbit; add a little hot water; cover roaster and let bake until well done. 

Submitted by Mrs. Thos. Lewis of Trey, Ill. 

Poor Man's Rice Pudding

1 quart milk

2 tablespoons rice

1 tablespoon butter

A pinch of salt

3 tablespoons sugar

Wash the rice well and put it in a baking dish with the salt, sugar and butter. Pour the milk over and bake very slowly at least two and one half hours, stirring twice during the first hour. 

Chocolate Brownies

1/4 cup lard

2 squares chocolate, melted

1 cup sugar

1/2 teaspoon salt

2 eggs, beaten

1/2 cup sifted flour

1 teaspoon vanilla

1/2 cup chopped nuts

 Grease a 9 x 9 inch square baking pan. Cream lard, add melted chocolate and stir until thoroughly blended. Add sugar and mix well. Add salt and beaten eggs. Fold in flour. Add vanilla and nuts. Pour into baking pan and bake in a moderate oven (350 degrees F) 25 to 30 minutes. Cut in squares

*Recipe from back of a box.