Loading...
HomeMy WebLinkAboutgrange ck■ i t DISH 'TO',PASS DINNER HISTORY OF ENFIELD VALLEY GRANGE N0. 295 n ,his daily ,duta.ss ,,YY cgs thrc?u 'h u, prices of purchasing winter wheat. For recreation there were box suppers, di holiday parties and addresses by well-known; sl on subjects of particular interest to Granger: Thus the Grange fulfills the precepts of its ;c by, community service and legislative suggesti The fiftieth anniversary was held in.the: Enfield;Meth'odzst Church on 'the e,�'6" of Ap l925,,with. t<hree'. hundred Grangers;, and 'guests ,j foe, thesupper, sey, PP d program:. Hazel UM S, Tuoe fzve charter mei Master prese nnemel-,y, ker, °Susan:, RumseyY Harvie-y,,..Almina.Lanni',ng, wife of the f°est Mae' New York State, Master The g en, address was giv Master,,, S1a's L. Str.zvin s. 'r' a bank mortgage of $3,500. after the Grange}„became+ incorporated on March 4, 1926. After the completion of the building, it: was dedicated August 24, 1926, when Robert Hubbell was Master. Dinner was served to approximately five hundred guests and six hundred people attended the dedication program where the principal speaker was Silas L. Strivings, Master of New York State Grange. A Juvenile Grange was organized on June 14, 1927,, by Mrs.. Emma,, Jerome, State ,Juvenile Deputy. There werers., charte e The first officers of 'eighteen he t uvenile,,Grange were”: Mester Ruth Ro. erm ch Overseer Lawrence,Thall Steward Harold,Laue Assistant Steward Robert,,S'tevenson. Chaplain 'Helen Wilson Secretary Donald'Riker About one hundred fifty peoplettendec thzs meeting `be and ,1abc�'x in ?o�tr time: ;,evidence :., . n snispir- ea oo Yep rop s t atm cookie' c. bxown sugar firmly packed 1 egg 1 c1-2 c gr s�,anulaall sarZ c. shortening ` -purpose flour, 1 tsi' vanilla 4Me tsp. baking soda 1 tblsp. milk J' fi tsp. baking powder Z tsp. salt 1 cup uncooked Rolled Oats' Occasionally I use raisin or nuts in them. 350 oven. Hot Milk Cake (often used for strawberry shortcake) Beat together: 1 cup granulated sugar and 2 eggs Sift together: 1 heaping cup flour; ; 1 heaping tsp.`bal,ing powder 1 tsp. salt," I 1; Add Iast: cup hot milk with i tsp. batter ;lus I p 1 tsp, vanilla Bake at 350 degrees for 30 minutes. Test with toothpick in center. When toothpick tests dry, shortcake is done. ; 2 t' z 1 c Cre and wit ont s50 rnll� tsp.' baking powdex p. cornstarcl '1' tsp. sour milk or butte hi 1e r �,,c"a a �!!! sduare t�vrexloaf r pan. Tear '; o pCe Wash and cut eacn gizzarca ix L+ pul UJ. OauLIc u= Wesson oil about 20 minutes, add 3 stalks of cut up celery, leaves too. 1 large onion and diced pepper if you so desire. Fry this all very slowly with a cover on. Stir frequently. After it becomes dry, add a cup of water and continue to"simmer. Keep adding.a little water and continue simmering hours,or until giblets are,tepder. for about 3 can o£ Chinese veg Add sprinkling of gain P Bean S, rout. g Y so s u stew Should,,, ld have ust enough e or P,. inu J t ablesu 20 as firmer m o£ corns juice t tlu,cicen with 2 ch Po r . o les o,to Cook the giblets. oraot tart ed n ht b g.. This ca g efore be ou es When read to' sere ,, y� vegetabl r rice, rater to beCsenese ' and cook ric pa y With your Chinese vegetables. Use and w�.thout addi.n the w,. iblets,, etc. Is' also oo ore celery, peppers and on' if you do not use Bean sprouts or Chinese ions vegetables. 1r.U. J •. liUl.1�G1 J l.vuLl Vl � vvvl�liis .vaa ..a.aiuw.� • i i �tl acaror and vCho�se r uu l 11 box o and -.rain a f maca ,ona hook Ilia„pa�md ” . " Ntake +at leastlt 1 2 c `ups of rhite sauce. Mik ,Ithe <, ; r C white ;sauce with , , c " of gouda, d� ced cheese \r �i and'�,cup'ofl Veleeta diced cheese`. Add salt, \ and pepper to taste and bake . Z� also be ex`�ed without baking and i not as dry.` tlT \ T E P 7 l l Y\ � \y S'/ 4 I I i Ertl II1MW drv`7`. Goakies r filled+ su1 �Veryeas�y �to` baxeand keep me11)�' 1 cup white sugar. 'Z cup shortening tsp. salt z cup sweet milk 1 large or 2 small eggs, 2 tsp. cream of,tartar 1 tsp.,soda 1 tsp. vanilla taste!of lemon juice 31 -, cups flour Fill You me_y use plain figs, ground or blend ground raisins, dates and figs. All are good. One cup. i Use '-,.cup sugar, 1 tsp. flour., � cup water and ccok together for about one minute. Let the filling cool and then put on a cookie. Place,, another cookie on top. Bake at 375 degrees. ,Cho ca7ate Nut Drop sp. salt 2 sq axes(2 oz.) unsweetened chocolate) ,1 light,cvanillaorn sup �/ctpunutllk tp. mea is 2 tbls. butter or margarine 1 cup shredded tr; cocoanut 1% cups oatflake, either quick or old fashioned � 'kind, not cooked I,1 Put sugar, chocolate, salt, syrup & milk in medium size pan. Cook over medium heat, stirring often to 236 degrees or until it forms a soft ball when dropped vanillain cold water.. Remove from heat, stir in , utter, oats andcocoanut, t,, and, nuts_. Drop b tsp nn' war ,��,aor 1 teaspoon vanilla.. Slowly mix in dry ingredients on low speed, just until batter is smooth. Pour into prepared pan; Bake until top springs back when lightly touches Loosen edges and immediately turn upside down or towel sprinkled wit h'confectioners sugar.. Care.,.. fully remove paper. Trim off any stiff edges..' While cake , ll,cake'and,,"towe'1 frc Cook on narrow.;;.. l �� '11 cake, is still t roll end wire rack= �Unro y): renove tot�el and °spread with soft (nt�t syrup jelly, or filling. 1011 again. Cut into l slYi Bake for 12' to 15 minutes at 375! degrees. , Bz minutes more. . Garnish with, Parsley, if dQsired.',�, Serves 6, to 8, people. r '111/N J4 L 1U1641S�A11 1 ',,, r 1` tb1''sp �u�flavo`red gelatnyI ` lb !' yet „ow s mune ' s�trast� finel hbp ed + c `s`'rw Y qt Cup water d,S © Salt 1toI ts�. �tmpk�n spice° tsp vanilT ' vd 1/3 ,Irlonfatl dry milk pdwdr !I Artx��.G�a1; ,swee�ner � , eql to 4 6 tsp •, , su�,�rl� dl'u raw , 1A to s f.V 0> a 1t r y Jr YrlW ,k'y / r'f uir+ ir,,, All u ' prinkle gelatin over eo1`dr°waez ow' tb(y'S to soften.' Cover sq�zsh w�th'�rater''and add' si taste. Boil tutil tender: Pour into blender est Of ingredients l smooth and blend untith r.I'.1 r intoblendPr Add rest of ingredients and bl; until smooth. Pour 'into. '4 'individual custard and p"lace in a shallow baking dish. Add hot to about Y' depth. Bake'for about 30 minutes 350 degrees. Mrs. Elizabeth Rumsey R. U. #5, R&LALe 327 Ithaca, New ,York sends along a couple of s Snacks c p cooked sc{uss]i tsp.bsalt er oi 1 ts11 vanilla 1 tsp. soda 114 cup flour 1 t cinnamon sp 1 cup walnut meats 1 8 3/4oz. can crushed pine, Bake at 350 degrees;. l.Znaca IN `,146bU comes up wim some hearty mealtime I- favo,Jtes. I I 1Y WI Uea 1 e g er Soup 4 1 lb» ground beef cup ©pped onions ch 1 ib.l c tomatoes 2 c ( mss) cu s diced carr ots 2 u � cu toe e ota s ? 2 is sa t c p celery 1� • 1 P 1 r , 4,r Sp e 1 r%ce p p1�,eT C" ( I 14 0�, bee oth 1 uart 1 oan f br water a 1 !' ground beef in 'lar e Brown g kettle or Dutch Oren Add remaining ingredients; ,cover and shmuner 1 rhour». Makes -9, servings. ,I. Broccoli and Rice 1 pkg, frozen chopped broccoli 1 cup (2 pkg.) minute: rice (7 oz, size.) 2 tblsp, chopped onion 1 can cream mushroom soup 1 8 oz, jar Velveeta cheese Cook and drain broccoli.Prepare rice according to kind. Mix ,all ingredients. Bake covered, at 350 degrees for 30 minutes (To double recipe;'use'-3, se 3 pkgs. b'ro'ccoli, 7' 0 » Fox xice,,16 oz'., cheese bn't only one canBake i q 1 ssero. sou n wart ca le'\ ; Easy and:elicious Apic 1 k. strawbe el an V8 2 cu s 0 1 c pg �'YJ ( p) Horseradish; sa ad st. le" Dissolve Jello in 1 cup hot V8. Add other cup cold. � Add horseradish to taste. Mold as desired. Drain well. Add green peppers, onion and pineapple chunks to turkey mixture; heat through. Serve over cooked rice. Serves 4-6. Left Over Casserole 1 cup raw ,potatoes, sliced cup cooked. meat, diced o;r sl.' d ' ra ulIi y be tzS,� d , 1. cup, leftover g vy (th ;ckened b ma ,1 small opon sliced 1/2 teaspoon salt 1 cup caroled tomatoesPla, Addconpotatoes in casserole dish, d gravy. p Add meet an are done,at g p oes sa1t,an rtomatoes. Bake until otdt Add a cup of thoughtfulness Repeat twice with remaining batter and filling, ending Cream together with a with filling. Bake at 350 degrees for 45 -50 -minutes. Pinch of powdered tenderness Glaze if desired. Very lightly beaten In a bowl of loyalty "a1 a cu o with one o 'ho' p , Coffeeanate Mea f Carnation ( ed dono oa ani en ifi r , ) An d one of charit Y• t are t �� 1 'c" ' Be s eah z cu l,i ui.d coffe emate gaiety in son Of t at s gl 2 ands ground;, pop un ch chuck And also the abilit to 'laugh y g 1 tsp salt u At ittetx ngs• 4 is e e � P PPP Moisten with the sudden'tears 2 eggs, gg Of hear heartfelt sympat by Z cu soft br p 1 eonionbs bbd-nat B al -e in g u�red pan �Z c sh ed up opp i F, yAnd serve repeatedl spbasil,,,,crushed . . Combine. Combine. liquid coff to and remainingingredients. Mix g ly, but thoroughly. Place ` � g Y • in 9 x 131, loaf p �r,r�. Bake in mo este oven en X75 d rees eg ) r one for hour.. Drain off fat., Allow( t o stand,5 to 10minutes before slicing. y,No to : Add hot wa t er to coffeemate to make liquid . �. Apartment 7B French Kraut New York New York passes along some of ,her country recr , esu Ghat, -.she x uses 3 carts ed cabba e Pp g ,, :,. the bi t ., g Y ,,eh' , ;1 4 smaen oeions;(ch e ` opp d) t 1 �e1� e ho ped) p pP (chop r 1 red nidus Arab"ue l etxk IC o s . +. 1 pe (, pep Chopped) r _ lit ��J ,. ,,� 3.P ,... ii �. ,. �� I, nU tW fy,� ".. 1. an ,to 36U, de ,tees, ;, Hot f?re heat electric flry p g ( ).. .. CombYne and bran to°;a boilin oint the follow g g; P g 2 Ad two a e poo coeki oii • bl s nS n g ww and pouf le po why het over the al e cabbage rn1xture 3.� shops on etch side (wh�cdh hake bee ea tined P with` sa] t d' peppjer) Allo s sl an w about ,` / alt s 5 ma Butes ,for. each side . cup vine 1� 4. Reduce heat'��' to220 degrees acid add 1/3 c of ( anulated) 1 cup, sugar gr' Smoked Barbe ueSauce Kraft .mixed a ( ) 1 tabes o on celery seed p with 2 3 cu' 1 tablespaon mustard seed 5. cover:and cookbuntilgdoneerabout 45-60 minutes. 6. Add water if necessa rY• Let stand at least 24 hours, stirring a few times. 7. Baste chops occasionally. The longer it stands, the better it is. Keep' covered in the refrigerator. Short Cake' 11-, cups flour How would you like some muffins from the recipe of 3 tsp, baking powder Mrs. Elmina Rumsey 4 tsp. salt Trumansburg Road 1 beaten egg Ithaca N.Y. ??? 3 cup., melted shortening, or o' „ 2/3 c' milk ? PUMPKIN MUFFINSup ilk an Combine dry ingredients add m' egg d shortening, 2/3 cu r ted P g anula sugar , r htl and' n mix 1'g y spresd that on. tin, and bake an. a 37 5° � cookie m' up �x th� g (, ese two together well) • ut into sli degree oven C ter and add 1 l large egg L i, f � fruit o le Se ' rve i hozc arn�orp�zth cool whYP'� p ',w .oil ?/3 C wnp n s ua � p e eam or ice,, cre hi' d cr ern 4 tsp salt ,or 'squash Bake at 375 1 1/8 cups flour for 7.0 min. 3/4 tsp baking powder n. soda is d up cbrown 00, Ithaca New p;1`molasses UIL m cup'J UCChin Ratter,,:: T�:,:, J11 . . . . . . . . . . . r, 1 Cup Uheat flow 0 tCt `Z't tip C, b s P', �§U Ad-garar Al Oth .. . ..... . . . and �'b 1,t je at . ...... ... .... .. ... ... .... ..... . . .... I M �� Take smdll��, Zucchinafi Wagh Ut in e dry,"c t,on inch D in ta. str. I ip" tter� and,, fry in hot'd Oe, 1ps". Butterscotch k no w '(author on qil. Can e,,frozen and r eat _ eh d e Bdkp, at 3,50.. d6,Qrees. for 20 to 15 minutes.es, GladvMor an's,IYO5s1I&(given to us by Mildred) Makes akes about 2 dozen: A Cup sug ar ' Sift together: A cup sifted Pillsbury's Best All tsp. cornstarch Purpose flour. 11-2 tsp. salt 1 tsp. double-acting baking powder 112 tsp. dry mustard 3/4 teaspoon salt Dash cayenne pepper Melt: 1 cup (6 oz. pkg.) Nestle's Butter- 1 egg scotch.Morsels,.with.. cup heavy cream 4 cu- Land 011akes butter in top of 1 tablespoons butter Clouble boiler. Remove from, heat. cups cider vinegar, Stir in: 1 cup,, firmly pac ed,',, ;brown -1 k own sugar O'bkfi c ve minut�s' In a, if bowl thoroughly� sti og th small 'her' e,�'sugar_ rt i et, Ad" Add 2 unbeaten egg's salt mus cornstarch mustard and cayenn 4noth q. In - Burne Pu,*�,Xanillta,: 12 teaspoont, �8 "r 11 b6�1� ' to ' r"' an&',creamIc,,.�, ,In the ea Wjsmall sif e- dry, igre-ien, h ter 1 saucepan but 8t pai" and vinegar.,, 3, r,�, in tpiamo�d1Wa7nuts,: dppc opip '13k, s few, ta Stir 4r espoofts o Ug al 'e' Turn: n 0, greas 9�-`inchi'�p' aft. the o t f this back into, the gg mix ure, Bake,: att,,3SO: degreest''for �Q, t S '0 25 minut'e, 'Stir Co k over moderately low, saucepan. o_ heat.' Stir - but �inlo while 'wa t squares consltantly.� qover, andcool.,, 1V11 3:, 1Jk311a lJa1=V ll1 R.D;. #5.,. Enfield Fa115 Rd.: A nifty macaroni idea from Mrs.;. George {k; Iter da, N.Y.'14850 o. fens us a c{uickie salad APP eg 247N. 1 ate Rd �w ca N.Y. � \ {i � Ztha , X4850 reit Salad y V 1 can frztl cocndrairied) lc mandarin organges (drained) 1 can an pneapp]e chunks (dra�.ned) y Ir vahil instant udding mid 1 pkg enc { ( ) p yy W1 µ �1 n Cook. Wh k i kA 7"W{Y I VV h Y I £ de Yred; a anal Dri q ' l d Mix ptz d"J'' mix with fruit oockta l and ad"d` rest, of:,£reit. Stir all together" win cool whip. Note. Do not make pudding up, use in powder form Fruit cocktail forms the uice nedessa { Molasses -Cookies (again from Lena Garvin) 24'cups ':flour l tsp. cinnamon 2 level tsp. soda 4'tsp. salt 1 tsp. ginger z cup shortening cup sugar 1 egg (unbeaten)' Z cup molasses and z cup warm water (not hot) Cream shortening and sugar, add egg and molasses and beat well. Sift flour, salt -nd spices to gether ""Add to creamed mixture.' (Nuts or raisins . may also be added) Drop by small teaspoon£ u1 s ,on ungreased bakin an. rikle wit g Bake x n 375 degree ogee for'15 or 20 minutes ori until A` browned,,, 54 'butte r op shortthi l ' cup peanut butteic cuprnulated sear , cup `puked su ar g eggs cups si'f"ted (hour , _, tea 'sign bM44,91 soda - to daughter-in-law r until we}, l blended.; "ffy. Add"one= egg at �'ft flour with soda hips Bake at 325.. Spinach Souffle 2 pkgs. frozen chopped spinach (cooked)' 1 pkg. onion soup mix 1e ,, sma1.1 carton sour cr am minutesatto5ether �n baking dish artd Make 3`0 g0 deszrees Sertres 6. more by LaheCarpenter• fi Pinoa ie,-gnt w oe�uoe� a b 10 ernton or lime 1 hoz., ) 1 ct ITS s p earry 'pp' eam or small kool V p) int h i ed ar Cath e Cheese � dy g �4it ea "7,Ii fan �ruGsned Put jel r,t in btrial and add boilan water and, marsh,; malloat., Stir ti ma�`urnal3aws are dissolved. Add pineapple and cottAge c}ieese. Refr Berate until ' set: Fold whipped �croi� ixnto �:ello mixture. Put into flat gireased ca.sstrdle i , Refrigerate until P serored. Milk Punch w Mix to ether: 1 int sherbert T g 1 quart grapefruit ;soda 1 cup milk Serves 10. From: Linda Specht Mansfield r San Pedro California comes this g ie+ ood u�rnn I 'atloaf 2 lbs. g,'rdnxnd'beef 1' tsp, salt , uP5 mi'k /' p P P / d brew cruet's s e. der 2 3' c s t i17/li htl boaten ait�PeP cat uP g Y gg cup onion e s s 1 roWn sugar P• nutmeg � y mustard tap.i sauce, in mea'de ix mature. Y userean indercheese. Use � s at 0 Pou` a Bake 40 g es Ma eddar Bake 45 - 60 rninutcs. c�pe5 worn T: 'lIl�'.py: 1v11J. L1viGs16G U1t1�.LL"A� 11VLV11LV .V ias� J it/v� `vv.a..f RvD. 3 JaCksanvlle Rcd Sour Carrots Y Tru"nsbur. ,1 6' `� ' ur1as s1ic od, cooked carrots rr . Bar Cookies (2,4) l witid to kee',` dra set warn) Prune; tV�ss'ide 1 can tomcto so `' 1U prones pitted �, ped wa�.nut . I . ` �„ ,,, ,yM, kr�. d 'isu ,a'L" ft pae� bmr�m.; g 1 Cup, �. „,y}, �, \ �I / p �.,rr. 01.00 rs iL tea on salb W4, ,.. P.r ,i.:... f Cx1 P'..Y. , ,er/ 1 teas dons 1aak�.ng d Ol, .,. r ^ % rF H'rvvJ.Nfl. S":M °:l tlF7:E+✓M.:: 'M V'PWi wNM+fl,: M1U NY ,W'NA ,,, l.. ,.,q.: teaspc>cii pepper ,ry I easpOpori �o�Ceste shi iC�', , r , �- teas oC? salt, kJ 1 3 eggs (el.i :� t and spoon prepsr d" ,�'e�ten x 1 medium onion'(ch opp)'r Chbp,prunes. Add to`° ch ed 'nuts' 'with brown `sugar,' 1 medium green pepper (Chipped)';~ lour baking powder and salt ke at 325 for 2151-30 minutes. Cool in pan 5 to 10 minutes. Cut into 24 Mix all these ingredients' `together and boil for X 3!' pieces. Roll in pmdered sugar if desired. 10 minutes. Pour over thecarrots and let stand } to marinate. Serve hot or`cold. Keeps well in Derby Pa e ` the refrigerator. 1 unbaked 911 pie shell Meat Loaf Casserole 1 cup or 1 pkg. (6 oz) semi -sweet chocolate pieces 4 cup butter (melted) 2 pounds hamburg 1 • Pepperidge tuffing 2 PkgS cup sugar CUPflour` envelopes on Onion %UpL mix Lipt 1 can Mushroart soup 2 eggs 1 cup chopped pecans Put of the `hamburg in bottom L of casserole. S read bottom 'of `the pie shell with chocolate pines. ad the SP dressing„mixed with cold water` over the Stir` together the batter ` sugar and flour feat in g the hambur hamburg. Add,” I g. Put t}fe AdonSoup , Sill in r s one at a' t e ovehour o�renkedaw�th01 Liptn r ' imtic and the mushrbo'gn soup n s Oni eggs,., g$ , chocolate. re Ondeg�ee our yak in 35 1 p ces. e , , ` '� 1houreor deaneestfof' lhour an 1i r P Ni ,; 1 egg "P b�dWn r� idui���d shd��rter►Y,ntn er FRUIT SALAD Ban the ana Pineapp tiles Figs for the Fellowship Grapes for Giving Choice of dressing for Faith to hold it together. ncl pa�tf�` in`�o;, y,' cream tog t?ened'cream 2' eggs`; bedre p�xt�t�ngbn�2 cansi£�ru�.tupe ymy' a Toper with dfe PP afn or wni ed cream. 5tu�.fed ' Tuna Buns' (from the 11 Hate To Cook Book) (ombine: 4 lb. American Cheese, diced 3 hard boiled eggs, diced 7 oz. can chunk tuna (best with tuna packed in water) Dieter's Jello (low carbohydrate) much beta hena cup Fresca iszsubstitutedtfor Mitch and,Pat or s Substitute % cu orange low calo orange je11o. CUP water,, Same th when making Subs Z p g ( re), soda or lemon with lemon, etc. desired, (Mitch & Pat G I scoop, place .1. scoop of col place 4'hard boiled egg wedges. Over top of cottage cheese, drape 4 thinly sliced pieces of ham. Pour your favorite dressing over the ham and garnish with parsley flakes;. Dieter's snacks (Mitch & Pat Gray) Cheeze-It crackers cwwith,adab,of spotted meat on, top and a thin slice of green or black olive. Baconettes to be dipped in:d potted lam; una sal , r egg salad that has been made,,t�nth an;. t ad o, electric mixer. Thin 'T'' sl la ices of cheese and pepperoni.p ced between two Cheeze-It crackers: Tiny shriIMP placed on Cheese=It crackers with a spattering of shrimp cocktail sauce over it. Put just a smidgin' of potted meat between the shrimp and the crackers to keep the shrimp from, falling off. �,r ..' � '.. TALE 0 MASURFS 1 pKG�'IE DRY'YEAST TBSP DRY YEAS BREAD FLOUR -LC�1PS�"CSPIFTEDSIFTED D PASTRY FLOUR WHOLE WHEAT FLOUR = 7 CUPS GRAHAM = 17 1/2 CUPS RYE = 9 CUPS CORN MEAL = 6 CUPS 10 EGG WHITES CUP' 14 EGG YOLKS CUA` MEDIUM EO 3 _ CUP' LARGE EGGS CUP; LARGE EGGS - : CUP . . MEDT UM LEMON = TBSP � JUICE MEDI LEMON , = :1/L TSP 1 GRATED; RIND N EATS, NOT M � ED'NUTS .CUP 0 PP � WHOLE NUTS° _ CUPS N11 T5 BANANAS, = 3 MEDIUM' OR'' L CUPS SLICED