MOON!) SECTION 
     
    
   
   
    
     1964 - COOK BOOK - 1964‘ 
     
    
   
   
    
     @1119 @mardian  
     
    
   
   
    
     aloe-mm“, Prince Edward Island, Friday, July 31, 1964. 
     
    
   
   
    
     PAGES l-A T0 44-. 
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
     MRS. GERALD WALSH 
     
    
   
   
    
       
     
    
   
   
    
     Elliotvale woman 
     
     captures 2 awards 
     
    
   
   
    
     Mrs, Gerald Walsh, Elliot- 
     
     nle, had a wide assortment of 
     
     necipes to 0 when 
     
     she sent in her entries to the 
     
     cookbook — collecting recipes 
     
     and cookbooks is her hobby. 
     
     She would not hazard a guess 
     
     as to the number of recipes she 
     
     actually has, but said that she 
     
     sent many of her favorites to 
     
     he cookbook. 
     
    

    
     Mrs. Walsh won the prize for 
     
     fie individual sending the most 
     
    

    
     ' s to the cookbook. Her 
     
     ontry totalled over 260 recipes. 
     
    

    
     is 1964 winner prefers do- 
     
     ing plain cooking, especially 
     
     bread and rolls. Her baking has 
     
     earned her a number of prizes 
     
     1t the Dundas plowing match. 
     
    
   
   
    
     This was the first year Mrs. 
     
     Walsh sent recipes to the Guar- 
     
     dian Patriot cookbook. 
     
    

    
     Another prize —- for the best 
     
     seafood reci also went 
     
     Mrs Walsh. “Fillet rolls with 
     
     savory stuffing", the winning 
     
     entry, is from her separa‘e col- 
     
     lection of seafood recipes. 
     
    

    
     In addition to being a home 
     
     maker with five children, Mrs. 
     
     Walsh teaches remedial work 
     
     at St. Theresa’s Consolidated 
     
     School. She is also mem r 
     
     of Vernon River CWL, St_ Ter- 
     
     esa's Home and School Associa- 
     
     tion and a leader in the 4-H 
     
     Club in Elliotvale. She is now 
     
     attending summer school at 
     
     Prince of Wales College. 
     
    
   
   
    
     Estimatlng proportlons 
     
     Use 4 egg yolks l0 1 quart mi... ... uulleu custarus. 
     
     Use ‘3': cup cornstarch to 1 quart milk for blanc mange. 
     
     Use 6 teaspoons baking powder to 2 cups (1 pint) flour. . 
     
     Use 1 teasan vinegar to each cup milk to substitute for sour milk 
     
    
   
   
    
     Use It cup uncooked 
     
    
   
   
    
     rice to yield 2 c 
     
    
   
   
    
     cooked r c 
     
    
   
   
    
     ups i e 
     
     Use "2 cup flour to 1 quart liquid for white sauce, gravy 
     
     Use 1 teaspoon salt to 1 quart water for boiling vegetables 
     
    
   
   
    
     Temperature, time chart 
     
    
   
   
    
       
     
    
   
   
    
     Water simmers . . . . . . . . . . . . . . . . . . . . . . . . .. 180 deg. 1‘. 
     
     Water boils 12 deg. F. 
     
     Slow 250 deg F. to 300 deg F. 
     
     Moderate . 300 deg F. to 350 deg F. 
     
     of . .350 deg F to 400 deg F. 
     
     Very Hot ......... .. 450 deg F. to 500 deg F. 
     
     For  450 deg.F. 
     
     Tlmetable for baklng 
     
     Bread (loaf) accoruuig to Size . . . . . . . . .. 45 to 60 .._;_.. 375 deg. . 
     
    
   
   
    
     Yeast rolls and biscuits 
     
     Baking powder biscuits 
     
     Muffins 
     
    
   
   
    
     Loaf Cake  
     
    
   
   
    
     Fruit Cake (low ovenl ...... .. 
     
    
   
   
    
     Weights and 
     
    
   
   
    
       
     
       
     
    
   
   
    
     .-..~......... .. 
     
    
   
   
    
     _ 
     
    

    
     N 
     
     8 
     
     i-l 
     
     U1 
     
     S 
     
    

    
     5 
     
    

    
     fi 
     
     D. 
     
     Q 
     
    

    
      
     
     newness 
     
    
   
   
    
     40 to 60 min: 350 deg. 
     
     2-3 hrs. 350 deg. 
     
    
   
   
    
     o 
     
    
   
   
    
     :11”! 
     
    
   
   
    
     Measurements 
     
    
   
   
    
     .n'cs tinu II. a nmsance when recipes call for use 
     
    
   
   
    
     Many ho _ 
     
     of ingredients by weights when they customarily use other units 
     
    
   
   
    
     of measurement. 
     
    
   
   
    
     cases, 
     
    
   
   
    
     the following table provides 
     
    
   
   
    
     equivalents of weights and helps eliminate guesswork in cooking: 
     
    
   
   
    
     ‘8 lb. butter or fat 
     
    
   
   
    
     1. lb. . granulated sugar . . . . . . . . . . . 
     
    
   
   
    
       
     
    
   
   
    
     1 lb. brown sugar . . . . . . . . . . . . . . ........ 2 to 2‘: cups firmly packed 
     
    

    
     1 lb icing sugar . . . . . . . . . . . . . . . . . . . . . . . . , . . . . . . . . .. 1.2 cups (sifted) 
     
    

    
     1 cup egg yolks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 12 to 14 
     
    

    
     1 cup egg es . . . . . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . . . . . . . . .. 6 to 10 
     
    

    
     1 lb. all-purpose fl u . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 4 cups (sifted) 
     
    
   
   
    
     o r 
     
     . cake flour, 1 lb. 
     
    
   
   
    
       
     
    
   
   
    
     pastry flour . . . . . . . . 
     
    
   
   
    
     ..... 3‘2 cups (siftedi 
     
    
   
   
    
             
     
       
     
    
   
   
    
     1 lb. cake 
     
     1 lb. white wheat flour . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . .. 3% cups 
     
    

    
     1 lb. rye flour . . . . . . . . . . .  ....... . . . . . . . . . . . . . . . . .. 4% to 5 cups 
     
    

    
     1 medium lemon . . . . . . . . . ............ . . . . . . . . . . . . . . . . . .. 3 this. juice 
     
    

    
     medium orange . . . .  . . . . . . . . . . . .. 6 to 8 tbls. juice 
     
    

    
     1 lb. cheddar cheese . . . . ................  4 to 5 cups (grated) 
     
    
   
   
    
     ‘ pint whipping cream 
     
    
   
   
    
     .u.m......--.........- 
     
    
   
   
    
       
     
    
   
   
    
     and 
     
     “Fillet 
     
     . in " 
     
    
   
   
    
     .2. cups. whipped, ., 
     
    
   
   
    
     Island-wide response . 
     
     assures top reelpes 
     
    
   
   
    
     Island women from Wood- 
     
     stock to Elmira entered recipes 
     
     this year for publication in the 
     
    

    
     81 c hat the 
     
     1964 edition is a true crossec- 
     
     tion of P.E.I cooking and bak- 
     
     ing. 
     
    

    
     rtecipes numbered most 
     
     1500, and unfortunately, there 
     
     is not sufficient space in ' th 
     
     cookbook to publish all these 
     
     entries. However, it is hoped 
     
     that recipes unavoidably om- 
     
     itted from the edition will 
     
     published on the Guardian and 
     
     Patriot women‘s pages later in 
     
     the year during appropriate 
     
     growing and festive seasons. 
     
    

    
     A total of 19 various types of 
     
     recipes are represented here. 
     
    

    
     is year, seven prizes were 
     
     awarded in connection with the 
     
     cookbook Mrs, Gerald Walsh. 
     
     Elliotvale, merited two awards 
     
     — I:r the individual sending in 
     
    
   
   
    
     the largest number of recipes, 
     
    
   
   
    
     Anita Maclsaac, Mermaid, 
     
     was winner in the teenage class 
     
     with her recipe for “Lobster 
     
     A considerable 
     
     number of teenage girls and 
     
     one boy entered recipes in this 
     
     class. 
     
    

    
     .Wood Islands West WI was 
     
    
   
   
    
     ization sending in the largest 
     
     number 0 recipes. Priz 
     
     awarded in three counties for 
     
     sending in the first 40 recipes 
     
     after a special advertisement 
     
     appeared were: Woodstock WI, 
     
     Prince; Mrs. Guy Pierce, Brac- 
     
     Iey, Queens; and Lakeville W.I. 
     
     Elmira P.O., K' 
     
    

    
     ‘ the winning 
     
     seafood and teenage recipes- 
     
     FILLET ROLLS WITH 
     
     SAVORY STUFFING 
     
    

    
     2 lbs. thin fillets 
     
    

    
     salt and pepper 
     
    

    
     2 tbsp. chopped onion 
     
     V4 cup chopped celery 
     
     3 tbsp. melted butter 
     
    

    
     'ré tsp. salt 
     
    

    
     1/4 tsp. sage or thyme 
     
     1 tbsp lemon 'u' 
     
    
   
   
    
     J ice 
     
     2 cups soft bread crumbs 
     
    
   
   
    
     V4 cup melted butter 
     
     2 tbsp. lemon juice 
     
     Slain fillets if and 
     
     split large ones down the cen- 
     
     tre. Make fillets about 6 inches. 
     
     2 inches. 
     
     Season them on both sides with 
     
    
   
   
    
     celery in the butter for 8 min- 
     
     utes, and comsining it with 
     
     salt, sage or thyme, 1 tbsp. le- 
     
    

    
     bread crumbs: 
     
    
   
   
    
     Place a small ball of stuffing 
     
     on each fillet, at the wider end, 
     
     and roll fillet around it. Secure 
     
     each roll with a toothpick. 
     
     Place in a greased baking dish 
     
     and pour over a lemon butter 
     
     sauce made by combining the 
     
     last 2 ingredients. 
     
    

    
     in a hot oven 450 de- 
     
     grees for 15-30 minutes. Re- 
     
     move tootihpicks, garnish with 
     
     lemon and serve 
     
    
   
   
    
     LOBSTER BORDELAISE 
     
     19': lb fresh lobster meat 
     
    

    
     4 tbsp. butter 
     
    

    
     2 tbsp. flour 
     
    

    
     Vt tsp. salt 
     
    

    
     56 tsp. cayenne 
     
    

    
     1/: tsp. ground nutmeg 
     
    
   
   
    
     1 cup rich milk . 
     
     1 small onion (peeled and mlno 
     
     ed» 
     
    

    
     V. small cum: ,scraped all 
     
     minced) - 
     
     Va tsp_ oregano 
     
     '7'. cup claret 
     
    

    
     4 or 5 slices buttered toast 
     
     12 Stuffed olives Ichoppedi 
     
     watercress _ 
     
     Boil l two-lb. lobster and no- 
     
     move meat from claws. Melt 
     
     butter in upper part of doubt. 
     
     boiler over boiling water. Gra- 
     
     dually add flour. stirring 
     
     smoothly; add salt, cayenne. 
     
     and nutmeg. Pour milk into 
     
     small saucepan over medium 
     
     heat. Add onion, carrot, and 
     
     oregano, , gently 5 min- 
     
     utes. Slowly pour milk and ve- 
     
     getables into butter-flour mix- 
     
     ture in doublehoiler. Stir con< 
     
     tinuaily until very smooth and 
     
     sauce begins to thicken, (about 
     
     6 minutes). Cook 5 111‘ 
     
     more. Add lobster meat. mix 
     
     well, heat 3 minutes; add clan- 
     
     et, heat 2 minutes more. Servo 
     
     piping 
     
     on warm plates. Garnidi each 
     
     serving with chopped olives or 
     
     water cress. Makes 4-6 serv- 
     
     ings 
     
    
   
   
    
     GOOD IEAI'ING Guide “- 
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
     Beverages, frozen desserts  . . . . . . . . . . . . . ...... ...... ...... Hit-27A 
     
     Bread, rolls, biscuits ISA-16A 
     
     Cakes 6A- 9A 
     
     andy . . . . .. 43A 
     
     Cookies ...-...... ....  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2A- 8A 
     
     Desserts . . . . . . . . . . . . . . . . . . . ..... . . . . . . . . . . . . . . . . . . . . . . . . . . .. 21A 
     
     Frostings, sauces . . . . . . . .  ..... ....... . . . . . . . .. ISA-MA 
     
     Fruit loaves and muffins .....-.................. 29A41A 
     
     Jams and marmalaues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. (IA-42A 
     
     Miscellaneous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 
     
     Pickles, relish ............................................. .. 10A-12A 
     
     Pies . . . . . . . . . . . . . . ..... . . . . . . . . . . . . . ..... . . . . . . . . . . . . . . . . .. JIM-39A 
     
     Salads, dressings ..  $A 
     
     Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . .. mA-m 
     
    

    
     I 33A 
     
    

    
     r 3 4A 
     
     Supper dishes 12A 
     
     Teenage reci . . . . . . . . . . . . . . . .  .....  ........... .. 37A 
     
    
   
   
    
       
     
    
   
   
    
     r.- 
     
    
   
   
    
     The 15- memoer Wood ls- 
     
     land West Women's Institute 
     
     branch was winner this year 
     
     of the public service award 
     
     for the organization entering 
     
     .the larger»: number of 
     
    
   
   
    
     WOOD ISLANDS WEST 
     
    
   
   
    
       
     
    
   
   
    
     -to The Guardian - Patriot 
     
     ‘ ' let‘t 
     
    
   
   
    
     . . to 
     
     right are Mrs. Duncan Mac- 
     
     Millan, secretary treasurer, 
     
     Mrs. Charles Clark, vice - 
     
    

    
     - presidents” MrLLR Jdan- . 
     
    
   
   
    
      .I 2‘ la, ; 
     
    
   
   
    
     WI WINS "MOST" AWARD 
     
    
   
   
    
        
     
    
   
   
    
     Milieu. past Meat. Seated 
     
     is Mrs. William Mat-Queen, 
     
     charter president. The group 
     
     was organised in Septunbc. 
     
     M 
     
    
   
   
    
     . s...-...... . . a . . ...