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Blue book of cooking : a collection of favorite recipes of University of Michigan alumnae throughout the United States
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Punch for 100 People Punch for 100 People Strained juice of 3 dozen lemons Strained juice of 1 dozen oranges Juice of 1 pint can of grated pineapple 1 pint strong tea 1 large size bottle ginger ale (White Rock) 5 pounds sugar dissolved in part of the water 2 quarts of water for each quart of liquid -
Lemon Tortoni Lemon Tortoni 1 dozen ladyfingers 2 eggs 3/4 cup sugar Juice of 1 lemon Juice and rind of 1 orange Line pan with ladyfingers set on edge. Beat egg yolks and add sugar and juices. Ass egg whites beaten stiff, and pour over ladyfingers. Let stand in refrigerator 24 hours. Serve with whipped cream. -
Hot Cheese Sandwiches Hot Cheese Sandwiches 1 small package nippy cheese 1 egg, unbeaten 1 tablespoon Worchestershire sauce Butter, equal to cheese Sliced bread Bacon slices, cut in half Blend together cheese, egg, Worcestershire sauce, and butter. Toast bread on 1 side and spread cheese mixture on untoasted side. Cover each with 1/2 slice bacon and up back in oven. When bacon is cooked, cheese is melted. Serve at once. -
Neopolitan Spaghetti Neopolitan Spaghetti 1 1/2 pounds spaghetti Onion to suit taste, chopped Garlic to suit 1 large green pepper 1 large red pepper or pimento 3 pounds chopped beef 2 cups catsup 2 cups canned tomatoes 2 cups chopped stuffed olives 2 cups grated cheese 1 pound mushrooms, sliced Lea and Perrins to taste Salt Cook spaghetti in boiling water and drain well. Saute sliced mushrooms. Saute onions, add meat, and cook until it loses its red color, Parboil green pepper 2 or 3 minutes. Mix all ingredients in double boilers and heat thoroughly. Add cheese last. Serves 20.