Show recipe column braz lian rhubarb conserve 2 lbs ibs strawberries 2 lbs ibs rhubarb 3 lbs ibs sugar 2 cups sliced brazilian nuts wash and hull the berries wash rhubarb and slice in small pieces do not peel ciuch strawberries with sugar add rhubarb and cook SO 30 minutes or until thick add brazil nuts serve with any bland meat ORANGE NUT BREAD yellow rind of 2 oranges 4 cups boiling water cup water 31 cup sugar tsp asp salt 1 egg acup 1 cup milk 23 11 cups bread hour flour 2 2 tsp asp baking powder vi 11 12 cup coarsely ground nuts pour boiling water over orange peel be ure sure to remove the white un under dershin sLin or rag drain add cup of water and sugar boil until they are the consistency of corn syrup cool the syrup combine beaten egg and milk with th the e cooled syrup sift bread flour before measuring resift with baking powder and salt alternate sifted ingredients with the liquid ingredients add nuts beat the batter until it is smooth place in in a greased pan let stand for 10 minutes bake in a moderate oven for about an hour gertrude hayden director of macys home centre SALMON MUSHROOM BAKE 1 pound canned salmon acup 1 cup sliced mushrooms 1 tablespoon lemon juice scup 1 cup medium white sauce 2 tablespoons parsley minced cup bread crumbs 6 tablespoons butter cook the mushrooms in 1 cup butter and the lemon juice for 6 minutes place several large flakes of salmon and a gorgeous spoonful of the cooked mushrooms in each buttered scallop shell or shallow baking dish pour the white sauce to which the parsley y has been added over salmon and mushrooms cover with bread crumbs dot with butter and brown under the broiler serve with lemon garnish serves six something new in canakes mix a raw egg yolk with a dash of onion salt paprika celery salt and 3 tablespoons yellow cream cheese mix in 1 teaspoon catsup and quickly spread on 15 round crackers or pieces of toast broil just long enough to puff up the topping and serve at once |