Mix sugar and cream tartar; add water; stir until well mixed; put
over slow fire and bring to boiling point; as crystals form on sides
of pan wipe off with cloth dipped in cold water; cover and let boil
rapidly for 2 min; remove cover, boil slowly until a few drops tried
in cold water form a soft ball, firm enough to hold; remove from fire
and let pan stand in dish of cold water until cool; beat with wooden
spoon until creamy; when too stiff to beat turn onto a large platter
and knead until soft; cover and let stand for at least 3 hr; mold into
shapes for cream candies.
PEANUT BRITTLE
2 c sugar, 1 c unroasted peanuts.
Put peanuts in a buttered shallow pan; heat sugar slowly over moderate
fire, stirring constantly until it is a golden brown; pour at once over
peanuts in a thin sheet and mark in squares.
FONDANT
5 c sugar, ½ tsp cream tartar, 2½ c water.
Boil ingredients to the soft ball stage; to prevent crystallization,
wipe crystals from side of pan as soon as they form; remove from fire,
let stand until cool, then beat until creamy; turn out onto marble slab
or large platter and knead until soft and velvety in texture; Let stand
24 hr in a covered jar; nuts, fruits or cocoanut can be added to this
if desired.
DIVINITY
3 c sugar, 1 c corn syrup, whites 3 eggs, ½ c water, 1 c chopped
nuts, 1 tsp vanilla.
Boil sugar, syrup and water to the crack stage, 127° to 135°.
CHOCOLATE FUDGE
2 c sugar, ⅔ c milk, 2 tbp corn syrup, 3 sq unsweetened
chocolate, 2 tbp butter, tsp vanilla.
Put sugar, milk, syrup and chocolate, cut in small pieces, into
saucepan and stir until sugar is dissolved; cook slowly until temp is
236° F., or until mixture forms a soft ball when tested in cold water;
remove from fire and add butter; when lukewarm; add vanilla and beat
until thick; pour into greased shallow pan; when cold cut in squares.
MARSHMALLOW FUDGE
Follow directions for Chocolate Fudge; cut marshmallows in half and
when fudge is ready pour half of the quantity in a greased pan and lay
marshmallows on it; then pour the remaining fudge over them; when cool
cut in squares.
MOLASSES CANDY
1 c molasses, 3 c sugar, 1 c boiling water, 3 tbp vinegar, ½ tsp
cream tartar, ¼ tsp soda.
Put molasses, sugar, boiling water and vinegar in a saucepan; bring
to boiling point then add cream tartar; boil until when tried in cold
water mixture will become brittle; stir constantly during last part of
cooking; when nearly done, add butter and soda; pour into buttered pan;
when cool enough to handle, pull until porous and light colored. While
pulling, if desired, a tsp of vanilla, lemon extract, a few drops of
peppermint, or a few drops of wintergreen can be added.
LENOX FUDGE
1 c sugar, 1 c brown sugar, whites 2 eggs, ½ tsp vanilla, ½ c
white karo, ¼ c cream, milk or water, few grains of salt, 1 c
chopped nut meats.
Mix sugar, karo and cream together; cook slowly (stirring until sugar
is dissolved) until it hardens in cold water; beat egg whites very
stiff to which salt has been added and pour syrup over egg whites
slowly, beating them continuously; then add vanilla and nut meats;
continue beating until thick; pour into greased pan.
POTATO CANDY
1 small boiled or baked potato mashed fine, 1 c chopped walnuts; add
enough powdered sugar to a stiff paste so it can be handled easily;
then roll on board dusted with sugar and cut in squares.
PRUNES STUFFED
2 c large, soft prunes, 2 c dried apricots, 1 c XXXX sugar, ½ c
grated cocoanut.
Soak prunes for 1 hr and dry; with sharp knife remove stones; fill with
apricot, which has been washed, dried and put through fc. Form into
natural shape of fresh prunes; mix the sugar and cocoanut together and
roll the prunes in it; spread on a platter to dry.
FRUIT AND NUT PASTE
2 c dates (after stoning), 1 c peanut butter, 1 tsp salt, candied
lemon or orange peel, a few currants.
Wash and dry dates and put them through fc; add the peanut butter
and salt; mix well; take single tsp and form into balls shaped like
small apples; roll them in a little sugar; press in each a currant to
represent the blossom and a piece of peel to represent the stem.
PEANUT BUTTER FUDGE
2 c sugar, ½ c milk, 2 tbp peanut butter, small piece of butter; mix
all together; cook just 2 min; take from fire; beat until creamy.
CANDIED CRANBERRIES
2 c large hard cranberries, 2 c sugar, ⅔ c water, pulverized
sugar.
Put sugar on to boil slowly with ⅔ c water for 5 min; wash and dry the
berries; pierce with a darning needle, then spread berries in a single
layer on an agate plate; pour syrup over the berries and place in a
very moderate oven until almost transparent; if dusted with pulverized
sugar they may be used for decorating.
ORANGE DROPS
Grate rind of 1 orange and squeeze juice; add pinch of cream of tartar;
stir this with enough confectioners’ sugar to mold easily into small
balls.
PEANUT BUTTER CREAM
To 2 stiffly beaten egg whites stir in powdered sugar until thick
enough to roll on sugared bread board; spread with peanut butter; roll
up like jelly roll; cut in small pieces; 1 tsp vanilla or lemon extract
can be added to whites of eggs if desired.
MAPLE COVERED PUFFED RICE
3 to 4 c puffed rice (or puffed wheat), 1½ c maple syrup, ½ c
sugar.
Mix maple syrup and sugar; boil slowly until little of mixture form
hard ball in cold water; remove from fire; pour over puffed rice; mix
thoroughly; press into well greased pan: mark into squares; if puffed
rice is not very crisp heat for few min in oven before adding syrup.
PUFFED RICE BALLS
1 c corn syrup or molasses, 1 c sugar, 2 tbp vinegar, puffed rice
(or puffed wheat).
Boil syrup or molasses, sugar and vinegar until a little snaps when
dropped in cold water; pour this over ⅔ a package of puffed rice; mix
well; form into balls with the hands, rubbing the hands with a little
butter; drop on waxed paper to harden and cool.
BUTTERSCOTCH
2 c brown sugar, 2 tsp vinegar, 1 c butter, 1 c water, ½ tbp
vanilla.
Put ingredients in saucepan; let boil, without stirring, until mixture
becomes brittle when tried in cold water; pour into buttered pan, cool
slightly; mark in squares. This mixture can be poured in buttered
muffin pans to give round candy.
CHOCOLATE CARAMELS
2½ tbp butter, 2 c brown sugar, 2 tbp molasses, ½ c milk, 4 sq
unsweetened chocolate, 1 tsp vanilla.
Put butter in saucepan and melt; add sugar, molasses and milk; bring to
boiling point and add chocolate (chopped fine); stir constantly until
melted; then boil until mixture when tried in cold water will form a
firm ball; add vanilla; turn into buttered pan; cool slightly; cut in
squares; wrap in paraffin paper as soon as cool.
COATED NUTS OR FRUITS
Melt either sweetened or unsweetened chocolate over hot water, being
careful that not a drop of water gets into chocolate; then beat until
cool; dip nuts or fruit into it and lift out with a fork on a marble
slab or wax paper.
FRUIT AND NUT CANDY
1 lb figs, 1 lb dried prunes or raisins, 1 lb nut meats,
confectioners’ sugar.
Wash, pick over, and stem fruits; put them with nut meats through fc;
mix thoroughly; roll mixture out to thickness of ½ in on board dredged
with confectioners’ sugar; cut into small pieces. If candy is to be
kept for some time, pieces should be wrapped in paraffin paper.
STUFFED FRUITS
Are healthful and popular. Prunes, dates, figs and dried apricots are
delicious when stuffed with forcemeat of their own pulp, ground and
mixed with ground nuts; flavor or stuffing may vary, as prunes stuffed
with apricots and walnuts or almonds; dates stuffed with prunes and nut
meats, cocoanut or cottage cheese. A combination of ½ c nut meats to
12 dried apricots (that have been washed, steamed 5 min and drained
well). Put nuts and apricots through chopper; knead well together; wash
prunes; steam about 15 min; stuff with apricot mixture.
CHOCOLATE POPCORN
2 c white sugar, ½ c corn syrup, 2 oz chocolate, 1 c water.
Put ingredients into kettle; cook until syrup hardens when put in cold
water; pour over 4 qt crisp, freshly popped corn; stir well to insure
uniform coating of kernels.
SUGARED POPCORN
Make syrup by boiling together 2 c sugar and 1 c water until syrup
strings from a spoon or hardens when dropped in cold water; pour over 6
qt freshly popped corn and stir well.
POPCORN BALLS
1 pt syrup, 1 pt sugar, 2 tbp butter, 1 tsp vinegar.
Cook until syrup hardens when dropped into cold water; remove to back
of stove and add ½ tsp soda dissolved in 1 tbp hot water and then pour
hot syrup over 4 qt freshly popped corn, stirring till each kernel is
well coated, when it can be molded into balls or into any desired form.
Substitute sweet cream for milk if you would add to the richness of
fudge.
Dates stuffed with marshmallow are delicious.
The open fire is ideal for toasting marshmallows.
NOUGAT
⅜ c honey, ½ c brown sugar, 1 lb almonds, 2 egg whites.
Boil honey and sugar together until drops of mixture hold their shape
when poured into cold water; add whites of eggs, well beaten; cook
very slowly, stirring constantly, until mixture becomes brittle when
dropped into water; add almonds; cool under a weight; the candy can be
broken into pieces or cut and wrapped in waxed paper.
HONEY FUDGE
2 c sugar, ⅓ c honey, ⅓ c water, 2 egg whites, 1 tsp vanilla
extract.
Boil together sugar, honey and water until syrup spins thread when
dropped from spoon; pour syrup over well-beaten whites of eggs, beating
continuously and until mixture crystalizes, adding flavoring after
mixture has cooled a little; drop in small pieces on buttered or
paraffin paper. The vanilla may be omitted.
HONEY CARAMELS
2 c granulated sugar, ½ c cream or milk, ¼ c honey, ¼ c butter.
Mix ingredients; heat and stir until sugar is dissolved; then cook
without stirring until a firm ball can be formed from a little of
mixture dropped into cold water; beat mixture until it crystalizes;
pour into buttered pans; cut into squares. The addition of pecan nuts
improves these caramels.
HONEY POPCORN BALLS
Honey can be heated up to 245° F. without being greatly changed in
color or flavor. If it is heated carefully most of the water is
expelled. Honey then becomes hard on cooling and can be used for making
popcorn balls. To make them, dip popped corn into hot honey, shape into
balls and cool. Honey popcorn balls absorb moisture on standing in
the air. They must, therefore, be either kept very closely covered or
reheated and dried before being used.
CEREALS
Cereals and breakfast foods are the cheapest and simplest foods we
have. They contain starch, protein and mineral matter. Uncooked
cereals are least expensive; although ready-to-serve cereals are more
convenient. There is no danger of overcooking cereals as long cooking
brings out the flavor. A double boiler or fireless cooker is best
adapted for cooking them. When cooking finely ground cereals, use
boiling hot water and stir constantly so they will not form lumps.
Never throw away left-over cereals; they can be served in a variety
of ways—as puddings, muffins, reheated, thickening for soups, gravy
or stews, dressing for poultry, fish or meats, griddle cakes, or
combined with meat, cheese or vegetables in escalloped dishes or baked
croquettes. Cereals should be purchased in small quantities and kept in
glass jars, tightly covered. A tsp of salt should be allowed to each
cup of cereal. Let boil briskly 5 min in upper part of db then put over
under part of db and cook 30 min or longer if possible. It is better to
stir cereals with fork than with a spoon.
ROLLED OATS
1 c rolled oats to 1¾ c boiling water and 1 tsp salt; boil 5 min,
steam in db 30 min.
Bran should be added to cereals and served at least twice a week. It
can be added to any kind of hot cereal just before steaming in db. Buy
plain bran and not prepared breakfast bran, as it is much cheaper and
better for mixing with hot cereals. This is one of the very best ways
to keep the bowels regular. ½ c bran to 1 c cereal is a good amount to
use; although one can use her own judgment.
OATMEAL
1 c oatmeal (coarse) to 4 c boiling water, 1 tsp salt; boil 5 min;
steam in db 3 hr.
HOMINY
1 c hominy (fine) to 4 c boiling water, 1 tsp salt; boil 5 min; steam
in db 1 hr.
INDIAN MEAL
1 c Indian meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in
db 3 hr.
FINELY GROUND FOODS
1 c meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 30
min.
CORNMEAL MUSH
4 c water or 3½ c milk, 1 c cornmeal, 1 tsp salt; bring liquid to
boiling point; sift in meal, stirring to prevent lumping; cook 45 min
in db or in oven.
CORN DODGER
2 c cornmeal, tsp salt, 2 tsp fat, 1¾ c water.
Pour boiling water over meal, salt and fat; beat well; make into small
cakes; bake in greased pan in hot oven.
FRIED HOMINY
Follow directions for Boiled Hominy; pour into greased baking powder
box or mold; when cold, cut in thin slices; dip in slightly beaten egg
mixed with 1 tbp cold water, then in flour; fry until delicate brown.
BOILED MACARONI
Cook macaroni in boiling, salted water until tender; drain; pour small
amount of boiling water over macaroni to prevent sticking; keep hot
over hot water. Spaghetti and noodles are cooked same way.
SAMP
½ c samp, 2½ c boiling water, 1 tsp salt.
Cover samp with cold water; let stand 5 hr; drain, put in db; add
boiling, salted water; boil 5 min; steam in db 5 hr.
FRUIT OR NUTS IN CEREALS
Raisins, dates, nuts, or other fruit can be mixed in cereal after it
has boiled briskly for 5 min and before you place it in the db to
steam. Use your own judgment as to quantity. Adds variety to breakfast
dish and is very healthy.
OATMEAL MUSH WITH APPLES
Pare and core apples; cook until soft in syrup made of 1 c sugar to 1½ c
water; fill cavities with oatmeal mush; serve with sugar and cream.
Other fruit, berries or nuts can be cooked with the apples in this way.
BOILED RICE
1 c rice, 4 or 5 qt boiling water, 1 tsp salt.
Wash rice through several waters and drain it. Have boiling water ready
in deep saucepan; add salt; slowly drop in rice; boil rapidly for 20
min or until a grain when pressed between thumb and finger is entirely
soft. To prevent it from sticking to pan, lift from time to time with a
fork, but do not stir, for stirring is likely to break the grains. When
sufficiently cooked, turn into a colander or sieve, and after water has
drained off cover with a cloth and set over a pan of hot water on back
of stove or in oven; or turn rice into a shallow pan, cover with a lid,
and place it in a warm oven for a short time. Treated in this way the
grains swell and are kept separate.
If a large kettle is not at hand, rice may also be cooked successfully
in a smaller open saucepan or kettle, allowing 8 times as much water as
rice, or 2 qt to 1 c rice. The same method is used as with the large
proportion of water, but the rice requires more careful watching. If
starchy liquid surrounding grains is washed off by pouring hot water
through colander in which cooked rice is draining, each grain will be
left separate and distinct. This is not usually necessary when large
proportion of water is used.
If boiled too long, rice becomes sticky and grains tend to break apart.
Many persons make the mistake of overcooking rice and also of not
salting it enough, and because of this it has been unpopular in many
households.
RAISIN PORRIDGE
Use recipe for Scotch porridge; stir in 1 c seedless raisins. Or pour
left-over porridge into small molds and next day reheat and serve with
stewed raisins; finely cut figs or dates may be used instead of raisins.
ROLLED SCOTCH PORRIDGE
1 c oats, 2 c water, 2 c milk, 2 tsp salt.
Mix oats, water and milk; cover and let stand over night; in the
morning heat to boiling point, stirring constantly and boil directly
over fire for 15 min or cook in db ½ hr.
CHEESE
Cheese is good for sandwiches with pie or fruit tarts, with salads or
as the final course of a good dinner with crackers. It can be served as
the main hot dish for luncheon or dinner in place of meat.
It is highly nutritious food and contains all essential elements of
milk from which it is made. It is rich in proteins and is toughened
and rendered indigestible if exposed to a high temperature. It should
always be cooked at a low temperature, either in a db or a moderate
oven. Whenever it is to be combined with a liquid or a white sauce,
the mixture may be beaten with a dover egg beater after the cheese
is added, so as to hasten the process of melting and insure a smooth
sauce. Cheese contains ⅓ more protein than meat and twice as much as
eggs. Combined with a bulky food, such as spinach or with starchy ones,
such as macaroni, rice, bread crumbs or potatoes, it makes many dishes
which are as easily digested as they are appetizing. To keep cheese
moist and to prevent it from drying out, simply wring out a cloth in
vinegar and wrap around the cheese.
All the little dried pieces of cheese should be grated and placed in
a covered glass jar. They are excellent for made-over dishes, and
particularly good to use with starch foods, such as potatoes, macaroni,
rice, etc. Grate cheese, putting through the fc.
CHEESE BALLS
Work cream or cottage cheese until smooth; shape in small balls; add
a few drops of cream or French dressing if too dry to hold together;
place halves of walnuts or pecans opposite each other on each ball;
serve with salad and toasted crackers.
FROMAGE GOURMET
Slice favorite cheese and cut each slice into quarters; brown buttered
saltines and serve them hot with squares of cheese and hot tea or
coffee.
CHEESE AND SPINACH
1 can (1 lb 8 oz) or 1½ lbs of raw spinach, 1 c milk, 1 tsp salt,
½ tsp pepper, 1 c buttered bread crumbs, ½ lb mild cheese.
Heat milk in db to scalding point; add diced cheese and seasoning;
beat with egg beater until mixture is smooth; have spinach cooked and
drained; stir cheese mixture through spinach; pour into buttered baking
dish; sprinkle with buttered crumbs; bake in moderate oven 15 min.
Strips of bacon may be laid across top before baking. Add springs of
parsley if desired.
CELERY CASSEROLE
1 c mild cheese, 1 c milk, 2 tbp butter, 2 tbp flour, ½ tsp salt,
¼ tsp pepper, combined as white sauce, 2 tbp grated onion (if
desired), 1 c cooked spaghetti, 2 c cooked diced celery, ½ c
buttered grated bread crumbs.
To hot white sauce add finely diced cheese; stir or beat with egg
beater until mixture is smooth; mix together spaghetti, celery and
onions; add cheese mixture; place in oiled casserole; cover with
buttered bread crumbs; bake 30 min in moderate oven.
CHEESE TARTLETS
2 tbp butter, ½ c bread crumbs, 2 eggs, ½ c grated cheese, 1 tsp
bp, ⅓ c milk, pie paste.
Beat butter to a cream, add bread crumbs alternately with well-beaten
eggs, stir in the cheese; add the milk and bp; line small tins with
paste and put 1 tbp of the cheese mixture in each; bake in moderate
oven 15 min; serve hot or cold.
CHEESE CAKES
1½ c cottage cheese, ½ c sugar, 3 eggs, 2 tbp cream, grated rind
1 lemon, pie paste.
Mix together cheese, sugar, cream and lemon rind; add eggs, yolks and
whites well beaten together; line small tins with paste and nearly fill
them with cheese cake mixture; bake in moderate oven 15 min.
CHEESE CROQUETTES
3 tbp butter, ⅓ c flour, 1 c milk, ½ tsp salt, ⅛ tsp pepper,
yolks 2 eggs, 2 tbp cream or milk, 2 c soft mild cheese, cut in
small cubes.
Melt butter; add flour; stir until well blended; pour on gradually
milk, stirring constantly; bring to boiling point; add egg yolks
slightly beaten and diluted with cream or milk and cheese; season with
salt and pepper; spread on a plate and cool; shape; dip in crumbs, then
egg and crumbs; fry in deep fat; drain on brown paper.
SAVORY RABBIT
6 slices bread, butter, minced ham, ¼ lb grated cheese, 2 tbp
thin cream, seasoning to taste.
Cut bread into round or square slices and saute in butter till slightly
crisp; the quantity of butter will depend on freshness of bread, as the
fresher it is the more butter it will absorb; spread each piece with
ham and keep hot; melt cheese in the upper part of db, and add cream
and seasoning; spread over ham and serve immediately.
WELSH RABBIT
1½ lb cheese, 1 tbp butter, ½ c milk, 1 tbp Worcestershire sauce,
1 tsp dry mustard, ⅓ tsp pepper or a little less of cayenne, 1
egg.
Cut cheese into small pieces and put it in upper part of db; let cheese
melt and become creamy; add butter, milk and seasoning; cook till
smooth and; just before serving, stir in egg slightly beaten; this
prevents rabbit being stringy; have ready slices of bread or toast
(preferably the former), dip them into cheese and pour more over them
on serving plate.
BLUSHING BUNNY
1½ lb cheese, 1 tbp butter, 1 c cooked strained tomato or canned
tomato soup, ⅓ tsp mustard, ⅓ tsp pepper, 1 tsp lemon juice.
Melt cheese as for Welsh rabbit; add butter and tomato, stirring
constantly; season and add lemon juice just before serving.
PEPPER CROQUETTES
Wipe small sweet peppers; place in pan; put in hot oven and turn
occasionally until skins blister; take from oven, remove skins, make a
lengthwise slit in each and take out seeds; fill with cheese filling;
dip in crumbs, thin egg and crumbs, fry in deep fat; drain on brown
paper.
CHEESE FILLING
Melt 1½ tbp butter; add 2 tbp flour; stir until well blended; add ⅓ c
milk and bring to boiling point; add ¼ c grated mild cheese and 1 egg,
slightly beaten; as soon as cheese melts remove from fire and fold in
½ cup small cubes of soft mild cheese; season with ½ tsp salt and few
grains, each, of pepper and cayenne.
TOMATO CHEESE TOAST
1 tbp chopped onions, ½ green pepper, 1 c canned tomato, ½ tsp
salt, ¼ tsp pepper, 1 tbp flour, 3 tbp butter, 4 slices bread, 4
slices mild cheese.
Brown onion and pepper in 2 tbp of fat; add tomato and stew until
green pepper is tender; add seasoning and drop in flour and 1 tbp
butter which have been creamed together; boil until it thickens. Cut
4 slices of mild cheese about ¼ in thick; toast one side of slice of
bread, place slice of cheese on other side and toast until bread and
cheese are a golden brown; pour sauce over toast and serve very hot.
CHEESE TOAST
1 c milk, 1 tbp butter, 1 tbp flour, ¼ tsp salt, few grains
pepper, ¾ c grated cheese, yolks 2 eggs, whites 2 eggs, 6 slices
toast.
Make a white sauce of first 5 ingredients; add cheese, and as soon as
cheese melts, yolks of eggs slightly beaten; when mixture thickens,
fold in stiffly beaten whites of eggs; pour over hot toast.
TOMATOES AND CHEESE
6 large firm tomatoes, 1 c bread crumbs, ¼ lb mild cheese, ½ tsp
salt, ¼ tsp pepper, ½ tsp Worcestershire sauce.
Scoop out tomatoes; season bread crumbs; cut cheese in thin flakes;
alternate layer of cheese and layer of bread crumbs until tomato is
filled to top; put strip of bacon across each tomato; put in shallow
pan with just enough water to keep tomato from sticking; bake about 25
min in moderate oven, or until tomato shells are tender.
PHENIX CLUB SAUCE
1 tsp flour, 1 tbp butter, 1 c milk, ¼ tsp salt, ⅛ tsp pepper, ½
tsp Worcestershire (if desired), ⅓ lb mild cheese.
Heat milk in db; cream butter and flour into a soft ball; drop into hot
liquid and stir until mixture thickens; add seasonings and cheese; stir
or beat with an egg beater until cheese is dissolved. This sauce is
delicious for au gratin dishes like macaroni, rice and potatoes; serve
also on toast, poached eggs, croquettes, vegetables, etc.; for a very
thin sauce use ½ tbp flour.
CHEESE FONDUE
1 c scalded milk, 1 c soft stale bread crumbs, ¼ lb mild cheese,
cut in small pieces, 1 tbp butter, ½ tsp salt, yolks 3 eggs,
whites 3 eggs.
Mix first 5 ingredients; add yolks of eggs beaten thoroughly; fold in
stiffly beaten whites of eggs; pour in buttered baking dish and bake 20
min in moderate oven.
CHEESE SOUFFLE
1 c finely diced mild cheese, 1 c milk, ½ tsp salt, 3 tbp butter,
3 tbp flour, ⅙ tsp pepper or paprika.
Cream butter and flour in saucepan; add milk slowly and stir until
mixture boils; cook 5 min; add yolks of eggs slightly beaten, salt,
pepper and diced cheese; partly cool; whip whites of eggs stiff, fold
into souffle and bake immediately in large greased baking dish or in
ramekins; if cooked in one dish, bake 45 min in moderate oven; if in
ramekins 20 min. Souffles of all kinds must be used as soon as cooked.
WALNUT DECEITS
Work a large cream cheese until smooth and add ¼ c olives, stoned and
chopped, ½ tsp salt, and few grains paprika; shape in balls; roll in
sifted cracker crumbs, flatten and place halves of salted English
walnuts opposite each other on each piece. The olives may be omitted
and unsalted nuts may be used; serve with a fruit salad or crisp
crackers.