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bMWHOcd cm    jamy  e/^-,MsMM  The Party booster......
f  LOBSTER/PHILl DIP OR SPREAD
1 large Philadelphia cheese
2,3oz. cans of lobster paste
dash of Angustura bitters
dash of Worcester sauce
pepper and salt to taste
Whip to desired consistancy with milk.
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P    PINK,iS BEAUTIFUL!
.^*    :.     ■       : . ■  ' .
1 tin undiluted pink lemonade (use this
tin to measure other ingredients)
1 tin light table cream
1 tin gin
1 tin club soda
2 tins crushed ice
Put ail ingredients in a blender and
until frothy.
blenl
A SPECIAL SWEET TREAT-from a Jewish
cookbook.
1,  GRILLED ALMONDS.
1 cup sugar
1 cup almonds
1/k tsp.  sftlt
lA cup water
Put into frying pan.     Heat slowly,   stirring
constantly until the lumpy mass becomes melted
again.    When completely melted pour quickly
onto slightly greased cookie sheet.
They taste  great.'
rA For that exotic touch....
*j- BAKED CRAB MEAT WITH COCONUT CREAM
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8 oz. fresh or cooked crab meat
1 medium size onion
1 T. paprika
2 t. lemon juice
1 small garlic or ginger
1 medium size green pepper
2 cups of coconut cream
Method
Buy unsweetened coconut, soak in luke warm
water and squeeze the milk out. cut onion and
pepper in 1/2 inch cubes.   Crush garlic or ginger,
paprika, mixx all ingredients with crab meat.  Add
lemon juice.  Add salt and pepper (white) to taste.
Bake for 45 min. in 350 degrees, and serve with sweet
potatoes.
Prawn, shrimp, or any other fish could be substituted
for crab meat.
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H     Christmas Eve Snack....
CORN FONDUE
1/4 cup bread cubes
1 1/2 cups creamed corn
2 tsp. minced onions
3/4 cup grated cheese
1/2 tsp. salt
2 eggs well beaten
1/2 cup hot milk
Combine in order given.
Put into greased baking dish.
Set in dish of hot water in 350c
Bake  about 1 hour.
Serves 4.
oven.
•dw- fc>  MARZIPAN (ALMOND PASTE) CANDY
1 lb almonds (blanched)
1 lb confectioners sugar
small quantity rosewater
Finely chop the almonds.
Mix in sugar.
Slightly moisten the mixture with
rosewater until it forms a heavy
dough.
Shape as desired into loaves,
patties etc.
Dough can also be shaped into
small cups.  Fill these cups with
confectioners sugar moistened with
lemon juice.  Put in broiler for a
moment until crust is golden brown.
Just the recipe for that left over ham and ham bone.
7  BORSCHT
1 lb. -leftover roast beef
1  beef bone
1/2 lb. coarsely chopped red cabbage
1/2 doz. beets
1 large potato
1 small onion
salt and pepper
bay leaf
2 tb. sugar
1 quart water
1/4 cup vinegar
Cut meat into 1" cubes.  Simmer in water with bone,
bay leaf, salt and pepper for approx. 1 hour.  Cook
whole beets separately.  Peel potato.  Cut into 1"
cubes.  Coarsely chop anion.  Add onion to simmering
beef.  Peel cooked beets; slice; add to beef with
potato and cabbage.  Simmer 20 min.  more.  Add
sugar and vinegar during last 5 min. of cooking time.
Remove bone.  Serve hot or cold with sour cream.
lUIlllllli^M 8 . SUNDAY LUNCH  GUT-BUSTER
2 cups creamettes macaroni cooked according to
directions on the box.
tomato juice
chopped green onion _
grated cheese %?A>if~^*
salt and pepper
In a casserole dish put layers of macaroni, salt
and pepper, grated cheese.  Continue by layers,
finishing with the onion.  Cover trith tomato juice.
Garnish with cheese.  Bake in moderate oven until
bubbly.  Very good with sausages or meat pies and
sliced cucumber.
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SAVORY APPITIZERS. (BITTERBALLEN) Amount: 25
1 cup thick white sauee - 2 cups chopped cooked
meat (roastbeef of veal or ham or a mixture of
all three) - 1 tbsp. minced parsley - pepper -
salt - Worcestershire sauce - 1 egg - fine dry
bread crumbs - cooking oil - wooden picks -
mustard.
Mix sauce, meat, parsley.  Add pepper, salt, and
sauce to taste.  Chill. Shape into balls ( 1 inch)
Roll in bread crumbs.  Dry for two hours.  Mix
egg with 2 tbsp. water.  Dip balls in egg, again
in bread crumbs.  Fry in hot deep fat (400 F)
for 1 to 2 minutes.  Drain.  Serve piping hot,
on a wooden pick.  Mustard can be handed round
or put on a small dish.
The word "bitter" comes from "gin and bitter"
and does not mean the opposite of "sweet".
The people in the Netherlands serve these,
when drinking their "Dutch gin", before dinner,
called "Borrel".  But always serve "denever"
(Dutch gin) iced!.Not "with ice'.'! ^yy-.^ a
\0    STEAMED FISH _cquid make a welcome change
from that rich holiday fare
1 fish
spring onion
ginger
ham
oil
light  & dark
soy sauce
pepper
(Garoupa or any kind 12 to 15 oz.)
2 stalks
6 small pieces
6 small pieces
2 tbsp.
each of 2 tsp.
1/2 tsp.-
2.
3-
k.
Clean  fish and rub it  dry with a piece  of
clean cloth.
Pat   fish  on  a plate.     Put 2 stalks  of spring
onion,  ginger and ham on top.     Sprinkle a
little salt and oil.
Steam fish on boiling water for 15 minutes.
When fish is  ready,  take  out  and drain water
away.    Pour the light and dark soy sauce and
pepper on top.     Heat  oil to boiling and pour
on ton.
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Bl'mfsi Ho. 1 — Boi! ] pt. milk and set to cool. Info a large bowl put 2
heaping t. sugar and 1 t. salt. Add 1/3 of the cooled milk and 1 'A c. flour.
Mix well. Then odd 1/3 of the rest of the milk at a time and about
'4 c. flour. Beat with rotary beater after each addition. Beat 3 eggs slight-
/ and stir into the batter.   Dissolve  Vi t. soda in  1  tb. milk and add to
batter.   Add I heaping t. baking powder, and mix well.
Have a heavy iron skillet hot. Rub with paper napkin dipped into
butter or crisco to grease slightly. Use same before frying each Blintsi. Do
not add more grease to napkin. Use Vz c. batter to each Blintsi. Fry until
bubbles appear over top. Turn for a few seconds. Remove from skillet,
brush with melted butter. Fold onto warm plate and keep in warm oven
until all are ready to serve. Serve with melted butter, sour cream, jam,
honey or syrup. • y
^ry !Z
GAJAR HALWA
«—-""tSweet Carrot dessert)
To serve 6 to 8
6 medium-sized carrots (about 1 lb.) scraped
and coarsely grated.
1 quart milk
1 cup light cream
1 cup jaggery (raw cane sugar) or substitut
dark-brown sugar combined with dark molas
1/2 cup sugar
1 1/2 cups whole blanched almonds (about 8 oz.)
pulverized in a blender or with a nut grinder
1/4 cup ghee (butter oil)
The seeds of 10 cardamom pods or 1/2 tsp.
caradamom seeds, wrapped in a kitchen towel
and crushed with a rolling pin
1/4 cup unsalted pistachios, toasted
1/4 cup unsalted, slivered blanched almonds,
toasted
In a deep heavy 5 to 6 quart saucepan,
combine the carrots, milk and cream.  Stirring
constantly, bring to a boil over high heat.
Reduce the heat to moderate and, stirring
occasionally, cook for 1 hour, or until the
mixture has reduced to about half its original
volume and is thick enough to coat a spoon
heavily.  Stir in the jaggery (or brown sugar
and molasses) and the sugar, and contirue
cooking for 10 cu.ri.utes.  Reduce the heat to
the lowest possible point, add the pulverized
almonds and the ghee, and stir for 10 min.
more, or until the halva mixture is thick
enough to draw away from the sides and bottom
of the pan in a solid mass.  Remove the pan from
the heat and stir in the cardamom.
With a metal spatula, spread the halva on
a large heatproof platter, mound it slightly in
the center, and decorate the top with pistachios
and slivered almonds,  'gerve warm or a room temp.
In India, gajar halva is al§o sometimes decorated
with a special edible silver leaf. 10
For the outdoorsy ones.
\% CAMPPIRE TROUT & RAW FRIED POTATOES.
brook trout prepared for cooking
bacon slices
all purpose flour or cornmsai
potatoes
Wash trout and pat dry,    Dip trout into flour
or eornisieal to cover all surfaces.    Cook bacon
to desired crispness.    Drain and reserve.   Saute
trout quickly in hot bacon fat.    Do not overcook
Taste for seasoning,   add salt to taste.
Peel potatoes  and cut Into 1/8" slices.     Soak in
water until slices are crisp.    Drain and dry on
paper towel.    Heat fat until very hot.    Add potatoes and fry slowly until crusty and brown
turning occasionally.
It
CAFE ROYALE for the festive season
or any other season .
1 tbsp. extra fine grind light French coffee
1 tbsp. extra fine mocha coffee
l-f jiggers Bushmills Special Old Irish Wiskey
( a lesser quality may be substituted)
1 tsp.  confectioners sugar
2 tbsp. hand whipped cream
Use coffee to make 6 oz coffee in a warmed mug
Add whiskey and sugar.  Place cream on top.
Sip through cream.
Make annther 11
/A
AN EGGLESS, NO-FAIL CHOCOLATE-CAKE DESIGNED FOR THE
INCOMPETENT MALE COOK
1 1/2 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
3 tbsp. cocoa
1/2 tsp. salt
Put above ingredients into 9" x 9" baking pa
holes In mixture and put in:
1 tbsp. vinegar
1 tsp. vanilla
5 tbsp. melted butter or
margerine o_r salad oil.
Pour 1 cup-warm water over all and mix well.  Bake at 350c
for 1/2 hour.
BIBLOS CHRISTMAS COOKBOOK CONTEST
Match the numbered recipe to the name.
Maria Horvath (Humanities) 	
Luther Chew (Info. & Orient.) 	
Bill Bell ( Administration) 	
Pat LaVac (Law Library) 	
Inderjit Bhugra (Cataloguing) 	
Sui Cheong Siu (Math) 	
Anna Leith (Woodward) 	
Matthew Hartman (Cat.) 	
THIS IS MY ENTRY:
Sue Morita (Front Office)
Eleanor Mercer (Biblio.)
Charlie Tully (Cataloguing)_
Tom Shorthouse (Law)
Rein Brongers (Science)
Percy Fryer (Bindery)
Muna Prasad (Cataloguing)
Name
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