HiiiiiiiiiimiHiiiiiiiiHiiHiiin tIELICIOUS -^Disrffis Prepared by MRS. HILLER Compliments of The Morey Mercantile Company Denver Delicious Dishes Prepared by Mrs. iiiUer Copyright 1915, by THE MOREY MERCANTILE COMPANY To the Housewife : " The proof of the pudding is in the eating." But upon what constitutes the pudding depends the verdict and in my varied experience in cooking, three essentials in all goods must be considered to insure delicious and palatable dishes and those characteristics are — first, brand, — second, flavor, — and third, nutrient qualities ; for unless you know your brand you cannot be sure of the quality. And in the many cities that I have given lectures on the art of cooking, Denver stands pre-eminently at the top of the list, for here I know my demonstrations are at their best because I simply order a complete line of Solitaire Groceries, as shown in the back of the book, my previous experience having shown that every can or package is the acme of excellence, possessing delicacy of flavor as well as being nutritive. From the Solitaire line I have been able to obtain practically all the ingredients necessary for my most exacting recipes. To the housewives desiring to excel, I would recommend that they use Solitaire Groceries, knowing from actual use all items under this label are of the finest quality and if you wish the verdict of your pudding to be " Best, " Solitaire will furnish the proper ingredients. Sincerely, Sit^JtMAndLrr Dell ICIOUS Dish es HOW TO MEASURE ACCURATELY A system of accurate measurements is absolutely necessary to in- sure success. Scientific training has exploded the old idea, that "with good judgment and experience measuring ingredients by sight will do." The exact quantity called for measured each time in the same utensil, whatever it be, cup, table- spoon or teaspoon, are definite guides that must be followed if success would be attained. Enam- eled measuring cups, marked plainly in quarters or thirds, each holding a half-pint; a teaspoon holding sixty drops; a tablespoon of ordinary size (do not mistake a dessert spoon for this spoon), and a case knife, are the few essentials that must be used for measuring ingredients in the recipes incor- porated in this book. These uten- sils may be purchased at any kitchen-furnishing shop for a nomi- nal sum. JUU TABLESPOON HALT TABLESPOON QSMRJER TABUSPOOH TO MEASURE INGREDIENTS All flour, meal, confectioners' powdered and granulated sugar, Boda and other dry ingredients that are put into cartons or cans that are apt to settle, and in some cases harden, should be sifted before measuring. This suggestion is not to be ignored if you would be successful, as well as economical, for by sifting these ingredients they are lightened and made to go further. A Cupful A cupful means all the cup will hold; the cup is filled with a table- spoon heaping full, then leveled with a knife. Great care must be taken not to shake the cup. All dry ingredients are tossed lightly into the cup, then leveled with a knife. 'THE BEST THE GROCER CAN DELIVER." 5 Solitaire, Measuring Liquids Place the cup to be filled on a saucer and fill it to the brim. A cupful of liquid could not be carried safely across the kitchen without spilling some of its contents. Measuring Butter, Lard, Etc, Fats used for shortening are packed solidly in cups, table or tea- spoons and leveled with a knife. A pair of measuring cups will be found very convenient when measuring ingredients. One for the dry and the other for the shortening and liquids. One cup may serve the purpose if dry ingredients are measured first, then liquids and fats, when such ingredients are called for. Tablespoons and Teaspoons Tablespoons of regulation size are filled and leveled with a knife. A teaspoon is filled and leveled with a knife. To measure liquids, a table or teaspoon means all the spoon will hold. To measure dry in- gredients in table or teaspoon, dip the spoon in the ingredient. When filled, lift and level with knife, sharp edge of blade turned toward handle of spoon. Dividing with knife lengthwise of the bowl of spoon is a half-teaspoonful. Dividing the half crosswise is a fourth, and dividing the fourth crosswise is one-eighth. Divisions are made in the teaspoon the same. Less than an eighth of a teaspoon is a few grains. Combining Ingredients The next very important step toward success in all cookery is in combining ingredients and mixtures; and one too often disregarded by the amateur. There are three movements considered in combining ingredients — stirring, beating, and cutting and folding. Stirring is combining ingredients by circular motions, enlarging and repeating these motions until all ingredients are thoroughly blended. This motion is most commonly used in all cookery, either alone or alternating with beating. Beating is accomplished by cutting down through ingredient or ingredients with a mixing spoon, or a similar utensil, from top to bot- tom, turning ingredients over and over, cutting through them until "TO THE RIM OF THE WORLD FOR THE FINEST." 6 Delicious Dishes all are thoroughly blended and lightened. By this motion ingredients are not only blended, but air, also, is incorporated, which increases the lightness of the mixture. Cutting and Folding means to combine two mixtures, one made very light by thorough beating or whipping, as heavy cream or whites of eggs. This is a combination of the two former motions. It is best accomplished with a wooden spoon made for this purpose. These re- peated vertical downward motions made with this spoon is called cutting, and turning the ingredients over and over, allowing the spoon with each turn to come in contact with the bottom of the bowl, is called folding. Repeat these motions until the ingredients are thor- oughly blended without destroying the air bubbles previously made by beating or whipping one part of the mixture. Briefly: To stir means blending ingredients. To heat means lightening the mixtures by incorporating air. To cut and fold is combining two mixtures (one of which has been made light by beating) in such a manner as to prevent the escape or loss of air previously introduced. Standard Table of Weights and Measures All measurements are made level. A teaspoon of regulation size holds sixty drops. Three teaspoons of liquid equal one tablespoon. Four tablespoons of liquid equal one-half gill or one-quarter cup. Two gills equal one cup. Two cups equal one pint. Two pints (four cups) equal one quart. Four cups of liquid equal one quart. Four cups of flour equal one pound or one quart. Two cups of butter packed solidly equal one pound. One-half cup of butter packed solidly equals one-quarter pound, or four ounces. Two cups granulated sugar equal one pound. Two and one-half cups powdered sugar equal one pound. Two cups of milk or water equal one pound. "THE BEST THE GROCER CAN DELIVER." 7 Solitaire, Two cups chopped meat packed solidly equal one pound. Nine to ten eggs (without shells) equal one pound. Two tablespoons butter (solid and level) equal one ounce. Four tablespoons butter (solid and level) equal two ounces, or one-quarter cup. Two tablespoons granulated sugar equal one ounce. Four tablespoons flour equal one ounce. Four tablespoons coffee equal one ounce. One tablespoon liquid equals one- half ounce. Tbsp. — Tablespoon. Tsp. — Teaspoon. F. G. — Few grains. Moreys Solitaire, Groceries are not only canned goods — but canned goodness See complete list of items comprising Solitaire line, pages 85 to 88 'TO THE RIM OF THE WORLD FOR THE FINEST. ^^^---^^^ \ , . -,{ ^- Moreys SolitAire: Delicious Dishes Recipes r for January Moreys Solitaire Punch {.New Year's Greeting) Moreys Solitaire Coffee Cal^e Apricot Shortcake Apricot Sauce Nut and Raisin Ca^e Nut Clove Frosting Moreys Solitaire Coffee Jelly [With Whipped Cream) BlacJi Walnut Molasses Bars Moreys Solitaire Spiced Fruit Pudding Golden Sauce Creole Rice New Year's Cocoanut Cal^e Creole Sauce Cocoanut and Pineapple Filling Moreys Solitaire Grape Juice Mousse Lobster Sandwiches Moreys Solitaire Blacliberry Pudding Casserole of Beef Blacliberry Hard Sauce Tango Salad Tango Dressing 9 Solitaire, JVlOYQtlS Soli- Make a syrup by boiling 2 cups of water and ^4 cups of sugar twelve minutes; add 2 cups tatre Punch moreys solitaire tea infusion, 4 cups of {New Year's Greeting) Strawberry syrup made from MOREYS SOLI- TAIRE PRESERVED STRAWBERRIES, juice of 10 lemons, juice of 10 oranges; add 2 cans of MOREYS SOLITAIRE HAWAIIAN PINEAPPLE drained from the liquor and cut in small thin shreds; add the syrup to first mixture. Let mixture stand one hour, strain, and add iced water to taste. Add 1 large bottle of Maraschino cherries and sliced pineapple; just before serving add 2 quarts sparkling table water. Place a large piece of ice in punch bowl and turn in the punch. This quantity will serve 100 guests. jyiOteUS Cream 1 cup butter, add gradually 2 cups sugar, ^ ^. add 4 eggs beaten very light, 2 tablespoons oolitatre moreys solitaire molasses, i cup Coffee Cake moreys solitaire cold coffee infu- v^m/tJt^ \^cir\ki sion. Mix and sift 3% cups flour, 5 teaspoons baking powder, MOREYS SOLITAIRE SPICES, 1 teaspoon cinnamon and Vi teaspoon each cloves, mace and allspice. Add to first mixture, reserving enough flour to dredge, 1 cup each MOREYS SOLITAIRE SEEDED RAISINS, shredded, and MOREYS SOLITAIRE CURRANTS. Add V^ pound MOREYS SOLITAIRE CITRON, thinly sliced; then cut in shreds. Add 3 tablespoons brandy. Mix thoroughly, bake in buttered paper-lined tube pan one and one- quarter hours in a slow oven. Avticot ^^^^ ^^^ ^^^^ ^ ^^P^ pastry flour, i^ teaspoon ou 4. u ^^^^ ^^^ ^ teaspoons baking powder. Rub in 1 bnortCBfie tablespoon butter, with tips of fingers. Add 1 cup cream, gradually mixing it in with a knife. Toss on a floured board, knead slightly; divide in two equal parts. Pat and roll each to i/l> inch thickness. Put one piece in a buttered layer cake pan, brush over with melted butter and place remaining piece on top, press edges lightly and brush over with cold milk. Bake twenty minutes in a hot oven. Remove from oven, invert cake pan on serving platter, remove pan, lift off top cake, spread bottom cake with soft butter and cover with MOREYS SOLITAIRE PEELED APRICOTS cut in slices, sprinkle with powdered sugar. Replace top layer, spread with a thick layer of Apricot Sauce. Avricot Sauce ^^^^n moreys solitaire apricots from ^ their liquor and rub through a sieve (there should be % cup of pulp) ; cut and fold into pulp 3 cups whipped cream, sweetened to taste; add 1 teaspoon MOREYS SOLITAIRE ORANGE EXTRACT. Chill and pile on top of shortcake, surround cake with a border of sauce. "TO THE RIM OF THE WORLD FOR THE FINEST." 10 Delicious Dishes Nut Btld Cream ^2 cup butter, add gradually 1 cup fine . . ^ * sugar, add 3 eggs, one at a time, beating in i\Q,tSlTl i^Bhe thoroughly before adding another. Pass 1 cup nut meats and Vo cup of MORBYS SOLITAIRE SEEDED RAISINS through a food chopper and mix these well with 2 cups sifted flour, 4 teaspoons baking powder, 1/2 teaspoon MOREYS SOLITAIRE CINNAMON and 14 teaspoon MOREYS SOLITAIRE MACE, add 1 teaspoon MOREYS SOLITAIRE LEMON EXTRACT. Bake in loaves or a sheet and spread with Nut Clove Frosting. Nut Clnim P^t 1 cup sugar, Vg teaspoon MOREYS SOLI- 17 +• TAIRB CREAM OF TARTAR and M, cup boil- t TOStttl§ ing water in a saucepan, stir to prevent sugar from crystallizing around edges of pan, bring gradually to boiling point and boil without stirring until syrup will thread when dropped from tip of spoon. Pour syrup slowly in a fine stream on the beaten white of one egg, beating constantly until mixture is of the consistency to spread. Flavor with % teaspoon MOREYS SOLITAIRE CLOVE EXTRACT, as mixture thickens add 1 cup of butternut meats broken in pieces. IVIOYQXJS Soli- Soak 2 tablespoons granulated gelatine twenty ^ minutes in % cup of cold water; dissolve in 1 tBtTC i^Offee cup boiling water, strain and add 14 cup sugar T^JUj and 2 cups MOREYS SOLITAIRE BOILED ^^*^*^y . COFFEE, strained. Turn into a ring mould; (With Whipped Cream) chill. Remove from mould to serving dish; fill center with whipped cream sweetened to taste and flavored with MOREYS SOLITAIRE VANILLA. FOR THE TEA-TABLE Black Walnut Ij ^^p ^".".^^- , ^ 1^ cup boiling water. Molasses Bars V-2 cup brown sugar. 1/2 cup MOREYS SOLITAIRE MOLASSES. 1 teaspoon soda. 3 cups flour. W^ teaspoons MOREYS SOLITAIRE GINGER. 1/2 teaspoon MOREYS SOLITAIRE NUTMEG. 14 teaspoon MOREYS SOLITAIRE CLOVES. 1 teaspoon salt. Chopped black walnut meats. PROCESS: Pour water over butter; add sugar, molasses mixed with soda, flour sifted with salt and spices. Chill thoroughly; roll i^ inch thick; cut in bars the size of Saratoga wafers. Sprinkle thickly with nut meats. Ba"ke twelve minutes. Serve with MOREYS SOLI- TAIRE CEYLON BLEND TEA. "THE BEST THE GROCER CAN DELIVER." 11 Solitaire, Mnrpu^ eSo//- l cup finely chopped suet. . ?f 7 . 1 cup MOREYS SOLITAIRE MOLASSES. tatre opteed i cup miik. Fruit Pudding " ^^p^ ^^^^^ riuiL ruuuui^ ^ teaspoon soda. 1% teaspoons salt. 1 teaspoon MOREYS SOLITAIRE CLOVES. 1 teaspoon MOREYS SOLITAIRE MACE. i/> teaspoon MOREYS SOLITAIRE ALLSPICE. 2 teaspoons MOREYS SOLITAIRE CINNAMON. 2 cups MOREYS SOLITAIRE SEEDED RAISINS. 1/4 cup flour for dredging fruit. PROCESS: Mix and sift all dry ingredients (except ^4 cup flour). Add molasses and milk to suet, beat thoroughly; add dry ingredients gradually, continue beating. Flour raisins, add to mixture and beat again. Turn into a buttered tube mould, cover, and steam three hours. Serve with MOREYS GOLDEN SAUCE. f^nlrlon ^Siiioa ^^^^ 2 eggs until thick and light, add 1 cup fine v:yutt^e/f octu-^tJ g^g^^ gradually, continue beating, then add 1 teaspoon MOREYS SOLITAIRE VANILLA and 1 teaspoon Three Star Brandy. OYf>n1f> J?ioi> ^^^^t ^ tablespoons butter in an iron fryingpan, v^f«^i^i.t; zvci^t; ^^^ ^ cupful MOREYS SOLITAIRE RICE; cook until rice is well browned, stirring constantly. Add 2% cups of highly seasoned chicken broth or Brown Stock, bring to boiling-point and cook in double boiler until rice is soft. Turn on a hot chop platter, garnish with MOREYS SOLITAIRE PIMENTOES cut in fancy shapes. Pour over all Creole Sauce. If stock is not highly seasoned, the rice should be seasoned with salt and a few grains MOREYS SOLITAIRE CAYENNE PEPPER. New Yeav's Cream Vo cup butter, add gradually li^ cups ly^u/ £ ^ gj^g sugar. Sift together twice 214 cups pastry CoCOanilt flour, 14 teaspoon soda, few grains salt, % tea- Cake ^P°°^ MOREYS SOLITAIRE CREAM OP TAR- ^ TAR. Add to first mixture with 1/. cup rich milk, add 1 teaspoon MOREYS SOLITAIRE ORANGE EXTRACT. Then cut and fold in the whites 5 eggs, beaten until stiff. Bake in two well-buttered square layer cake pans (7x7 in. square by IVo in. deep). Put together with cocoanut and pine- apple filling. Spread with Boiled Frosting, sprinkle at once with freshly grated cocoanut and ornament with small red roses, made by cutting glace cherries in quarters lengthwise, standing five petals upright to imitate a rose. Finish with very small yellow candies placed in center. Serve on New Year's Day with MOREYS SOLITAIRE PUNCH. "TO THE RIM OF THE WORLD FOR THE FINEST." 12 Delicious Dishes Creole SstXXCe ^^^^ ^ tablespoons butter in a saucepan. Add 2 tablespoons each of finely chopped onion and green pepper, 4 tablespoons finely chopped MOREYS SOLITAIRE MUSHROOMS. Cook five minutes. Then add 2 tablespoons flour, stir to a smooth paste, and add 1 cup of thick tomato puree, made by reducing 1 can of MOREYS SOLITAIRE TO- MATOES (by slow cooking), rubbed through a puree strainer. Add 1 truffle cut in small bits, 14 cup sherry wine or Brown Stock if wine is not desirable. Season to taste with salt and MOREYS SOLITAIRE PEPPER AND CAYENNE. CoCOBflUt BTld ^^^* ^/^ ^^P whipping cream until stiff, add yj. gradually 1/3 cup powdered sugar and few JrtneBpple grains salt. Then fold in 1/3 cup flnely FiJlInd chopped MOREYS SOLITAIRE CANDIED r iiurt^ PINEAPPLE. 1/3 cup grated cocoanut and 2 teaspoons lemon juice. Use as filling between layer cakes. Moreno Soli- "^^ ^ ^"P^ whipping cream add % cup powdered . ^ sugar, i/s teaspoon salt; add 1 cup MOREYS tatre Grape solitaire grape juice; whip until mix- Jiiina /VTmiQQ^ ^^^^ ^^ solid to bottom of bowl. Turn into a e/wtct; iriuu,s>^*^ chilled, fluted mould and pack in equal parts of ice and rock salt. Let stand 3 to 4 hours. Unmould on chilled platter, garnish with fresh grapes and foliage. Lobster Cream ^4 cup butter; add gradually 4 table- ^ J • I, spoons grated mild soft cheese; season with salt OBnaWteneS and 14 teaspoon MOREYS SOLITAIRE PAP- RIKA and few grains MOREYS SOLITAIRE CAYENNE, add sufficient MOREYS SOLITAIRE LOBSTER minced fine and previously seasoned with a little MOREYS SOLITAIRE SALAD DRESSING to flavor pleasantly. Spread between thin slices of bread cut in fancy shapes. Sprinkle sandwiches lightly with salt and MOREYS SOLITAIRE PAPRIKA. Serve with oyster cocktails at the beginning of dinner or luncheon. JVloreUS Soli- Cream 1/3 cup butter, add gradually Vo cup ^ granulated sugar, yolks 2 eggs, well beaten. tatre BlBCfl- sift together 2 cups flour, 3 tablespoons baking horrn PiiHrliticS Powder and i^ teaspoon salt; add alternately u^iiy ruu.Lii,ri^ ^^ ^^^^ mixture with i/o cup milk while beating constantly. Fold in the stiffly beaten whites 2 eggs and 1 cup MOREYS SOLITAIRE BLACKBERRIES. Turn into a buttered mould, cover and steam 1% hours. Serve with Blackberry Hard Sauce. "THE BEST THE GROCER CAN DELIVER." 13 Solitaire, Ca,SSerole ^^^ ^^^^ roast beef and left-over broiled steak T i> X ^^ Vt-inch cubes; there should be 4 cups. of HCCJ Place meat in a well-greased casserole dish, pour over 2 cups brown sauce, % cup celery finely cut, 2/3 cup carrot cut in tiny cubes, 1 onion finely chopped. Reduce 1 can MOREYS SOLITAIRE CANNED TOMATOES by slow cooking to thick pulp, strain; there should be 1 cup. Add i/o table- spoon Worcestershire Sauce, season with salt and MOREYS SOLI- TAIRE BLACK PEPPER, cover and bake slowly one hour. Then add 1 cup MOREYS SOLITAIRE CANNED BUTTON MUSHROOMS cut in slices, add IM; cups potatoes cut in i/2-inch cubes or balls, pre- viously parboiled 10 minutes in boiling salted water. Add 2 table- spoons table sherry wine and continue cooking until potatoes are soft. Slip a white "collar" over dish and send to table. HlSLChheVVtl Cream % cup butter, add gradually 1 cup con- ^ ^ fectioners' sugar while beating constantly. Hard Sauce Then add drop by drop V2 cup MOREYS SOLI- TAIRE BLACKBERRY PULP. Crush the ber- ries and rub them through a sieve to get the pulp. Tango Salad ^rr^gf f halves of MOREYS SOLITAIRE ^ PEARS, drained from the liquor in can, in a nest of crisp lettuce heart leaves. Work a cream cheese, moistened with cream, to the right consistency to pass through a pastry bag and rose tube. Season cheese with salt and MOREYS SOLITAIRE PAPRIKA, and put a frill of the cheese mix- ture through the cavity of each half pear. Strew criss-cross with tiny shreds of pimento. Pour over Tango Dressing. Tatl^O DveSSitl^ Finely chop the whites and the yolks of 2 ^ ^ "hard-boiled" eggs separately. Rub 2 pimen- toes through a sieve, and finely chop 1 j^reen pepper after removing seeds and veins. Add prepared ingredients to French Dressing, add 2 tablespoons of MOREYS SOLITAIRE CHILI SAUCE, 1/2 teaspoon MOREYS SOLITAIRE PAPRIKA. Chill and just before using beat 2 minutes and add carefully to 1 cup Mayonnaise. Serve on Tango Salad. COLORADO STARTS THE DAY WITH Moreys Sollt^Jt"^ Coffee See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST." 14 Recipes for February Solitaire Pumpfiin Patties Pumpfiin Mixture Marshmallow Tea Wafers Corn and ChicJien Soup {With Whipped Cream) Creamy Sauce Moreys Solitaire Macaroni Croquettes Wine Sauce Lady Washington Pie Washington's Birthday Cake Tomato Sauce Almond Bars Spiced Date Pudding Cabbage au Gratin Raisin Chocolate Caramels White Sauce St. Valentine's Sandwiches Lincoln's ''Rail" Ca^e Lima Bean Salad Mocha Frosting Rabbit a la Marengo Cherry Roly-Poly Cherry Sauce 15 Solitaire, SolitB^ivC Line small fluted patty pans with rich paste, Piimnhin brush paste with white of egg and sprinkle rurnpr^in lightly with stale bread crumbs. Fill pans 2/3 PB-ttlCS full of the following pumpkin mixture. Bake in a hot oven the first five minutes, then reduce the heat and finish baking. Pumnkin ^o i cup of moreys solitaire pumpkin rixniifi\iii ^^^ 3^ ^^p sugar, 3 eggs slightly beaten, 1 tea- MlXture spoon each of MOREYS SOLITAIRE CINNA- MON, NUTMEG AND GINGER, % teaspoon salt, 14 teaspoon MOREYS SOLITAIRE MACE, 1/3 cup brandy and 1 cup heavy cream. Mix ingredients in the order given, and fill patty pans as directed in the foregoing. Serve patties while fresh and warm, or cold with whipped cream sweetened and flavored with MOREYS SOLITAIRE MACE. jyiSLYShtYXB^lloW ^^^^ ^ *^^P sugar and 14 cup water until it ^ threads when dropped from the tip of a spoon. 1 CSi WBJCTS Remove from range and add 1 dozen marsh- mallows cut in small pieces. Pour over the whites of 2 eggs beaten stiff and dry, add 1/. cup of MOREYS SOLL TAIRE SEEDED RAISINS cut in halves and 1/2 cup pecan nut meats broken in small pieces, add V. teaspoon of MOREYS SOLITAIRE VANILLA EXTRACT. Spread Saratoga wafers with mixture and bake in a moderate oven until delicately browned. Serve with MOREYS SOLITAIRE BASKET FIRED JAPAN TEA. Corn and ^^°p ^^^ ^ ^^^ °^ moreys solitaire corn, r^w u c ^^^ ^ cups of chicken stock or hot water, and K^niCl^en OOUp simmer slowly twenty minutes; rub through a {With Whipped Cream) sieve. Scald 2 cups of milk with 1 slice of onion; remove onion and add milk to corn. Melt 2 tablespoons butter, add IV2 tablespoons flour and 1 teaspoon sugar; pour on slowly while stirring constantly the hot corn and milk mixture; season with salt and MOREYS SOLITAIRE WHITE PEP- PER. Put 1 tablespoon of whipped cream into each bouillon cup and pour on the hot soup. Serve with crisp wafers. CveamU Cream 14 cup butter, add slowly ^j cup confec- Q ^ tioners' sugar, beating constantly. Add 2 table- OdUCC spoons thin cream or milk and 2 tablespoons sherry wine, drop by drop; continue beating. If liquid is added too rapidly the sauce will have a curdled appear- ance. Heat in a double boiler, stirring constantly until mixture is of a creamy consistency. Sprinkle with MOREYS SOLITAIRE NUTMEG. "TO THE RIM OF THE WORLD FOR THE FINEST." 16 Delicious Dishes Mnrf>rjfi f^nJi- Break enough of MOREYS SOLITAIRE MACA- ' n% • ^0^1 i^ Vo-inch pieces to fill 1 cup. Cook in boil- tat re iViaearO HI ing salted water until tender. Drain and rinse CvOOUetteS with com water; drain again. Melt 3 table- ^ spoons butter in a saucepan, add 4 tablespoons flour sifted with 14 teaspoon salt, a few drops MOREYS SOLITAIRE CAYENNE PEPPER and i/4 teaspoon MOREYS SOLITAIRE ONION EXTRACT. Add slowly lH cups of milk, White Stock or equal parts of stock and thick tomato pulp (reduce 1 can of MOREYS SOLITAIRE TOMATOES by simmering to 1 cup) slowly while stirring constantly until boiling-point is reached. Add % cup grated cheese and macaroni. Mix well and turn into an agate dripping pan to i/'o-inch thickness. Let stand until cold and firm. Cut in 2%-inch squares; with a spatula lift each square to a board covered with fine crumbs; sift crumbs over croquettes and dip each in beaten egg diluted with 2 tablespoons cold milk; roll again in crumbs. Fry in deep, hot fat. Drain on soft paper and serve with Tomato Sauce. Witie Sauce Cream i/^ cup butter, add gradually 1 cup con- fectioners' sugar. Add slowly 3 tablespoons sherry wine. V> teaspoon MOREYS SOLITAIRE VANILLA and Vs teaspoon MOREYS SOLITAIRE GRATED NUTMEG. Lsidxj WSiSh- Cream 1/3 cup butter, add gradually 1 cup fine ^ _^. sugar and 2 eggs beaten thoroughly. Sift to- tngtOn Fte gether 1% cups flour, 21/0 teaspoons baking powder, and 14 teaspoon salt; add alternately with V> cup milk to first mixture; add V2 teaspoon each of MOREYS SOLITAIRE VANILLA AND LEMON EXTRACT. Bake in buttered round layer cake pans fifteen minutes in a mod- erate oven. Spread with MOREYS SOLITAIRE RASPBERRY PRE- SERVES (in glass) between layers. Sprinkle top with powdered sugar and serve with Creamy Sauce. WBShitl^tOTl^ S Cream i^ cup butter, add gradually l^/^ cups n* j_i 1 g^ 1 soft brown sugar, yolks of 2 eggs, well beaten. mrtnaay Ca/^e mix and sift 214 cups tlour, 31/0 teaspoons bak- ing powder; add alternately to first mixture with 2/3 cup milk. Add 1 teaspoon each of MOREYS SOLITAIRE VANILLA and ORANGE EXTRACT, 2 tablespoons sherry wine, 2 tablespoons brandy, 1 cup each MOREYS SOLITAIRE CURRANTS and SEEDED RAISINS; cut the raisins in quarters, add i/o cup English walnut meats broken in pieces and tablespoon candied orange peel finely chopped. Beat thoroughly; then cut and fold in the stiffly beaten whites of 2 eggs. Bake in a buttered tube pan in a slow oven li/4 hours. Spread with Boiled Frosting and decorate with Ornamental Frosting and Cherries. "THE BEST THE GROCER CAN DELIVER." 17 Solitaire, Tntnafn ^^iioa Brown 4 tablespoons butter in a saucepan, add 1 ijiri,€tt.u KDULiK.^ 2 slices onion, 2 slices carrot, i/o small clove garlic finely chopped, % small bay leaf, 1 spray parsley, 1 spray thyme. Add 5 tablespoons flour sifted with % tea- spoon MOREYS SOLITAIRE PEPPER and i/o teaspoon salt; continue browning, stirring constantly. Add slowly 1 cup MOREYS SOLITAIRE TOMATOES, stewed and strained, and 1 cup Brown Stock. Heat to boiling-point, and simmer fifteen minutes. Strain around macaroni croquettes. AltYlOTld BbTS Cream % cup butter, add gradually 1/3 cup fine granulated sugar and the lightly beaten yolks of 3 eggs, the grated rind of 1 orange, 2 table- spoons milk and 1% cups of sifted pastry flour. Knead slightly; add flour as needed (using as little as possible). Divide into 2 equal parts, roll each to fit the pan in which it is to be baked (a shallow rectangular pan is best), trim edges if necessary and fold edges to make a box %- inch deep. Flute edges as for a pie. Beat the whites of 3 eggs until stiff and dry; add gradually i/o cup confectioners' sugar, then cut and fold in % cup more sugar and V^ cup of blanched almonds finely shredded. Flavor with V2 teaspoon of MOREYS SOLITAIRE ALMOND EX- TRACT. Spread this mixture smoothly over top of cake mixture in the pans. It should fill each cake to the top of fluted edge. Sprinkle with granulated sugar and bake in a moderate oven. When slightly cooled, remove from pans and cut in strips 1 inch wide by 3 inches long. Serve with MOREYS SOLITAIRE CEYLON BLEND TEA, on the Afternoon Tea Table. Snieed Da.te ^^^^^ ^ tablespoons butter, add 1/2 cup MOREYS n ^Zi' SOLITAIRE MOLASSES, il> cup milk. Mix and Fuadtng sift 1 2/3 cups flour, % teaspoon soda, 14 tea- spoon salt, Vt teaspoon each MOREYS SOLI- TAIRE CLOVES, CINNAMON, NUTMEG AND ALLSPICE; add to first mixture. Add 1/. pound dates stoned and thinly sliced. Turn into a buttered pudding mould and steam two and one-half hours. Serve with Wine Sauce, Cahha0P Cut fine 1 can MOREYS SOLITAIRE BOILED K^uuuct^^ CABBAGE; drain well. Prepare 2 cups White BU CrTBtttl Sauce. Put a layer of cabbage in the bottom of a buttered baking dish, add a thin layer of White Sauce, sprinkle with 1 tablespoon grated cheese and few grains MOREYS SOLITAIRE PAPRIKA; repeat layers in same way until cabbage and sauce are used, having the last layer sauce. Cover with buttered cracker crumbs and bake until crumbs are brown. "TO THE RIM OF THE WORLD FOR THE FINEST." 18 Delicious Dishes RSiisiTl ChoCO- ^^^ ^ tablespoons butter in a saucepan; when f J. r> 1 melted add 14 cup milk, I/2 cup sugar and 1 cup late L^aramels moreys solitaire molasses. Bring to boiling-point and add 4 squares chocolate, grated. Continue cooking until mixture is brittle when tried in cold water. Stir occasionally to prevent mixture from sticking to pan. Remove from range and beat three minutes; add i/> cup walnut meats broken in pieces, 1/2 cup MOREYS SOLITAIRE SEEDED RAISINS cut in pieces and 2 teaspoons MOREYS SOLITAIRE VANILLA. Mix well and turn into a buttered agate pan. Cool, cut in inch squares and wrap each square in paraffin paper. White SaiXee '^^^^t 4 tablespoons butter in a saucepan, add 4 tablespoons flour mixed with 1 teaspoon salt, 14 teaspoon MOREYS SOLITAIRE WHITE PEPPER and few grains MOREYS SOLITAIRE CAYENNE. Stir to a smooth paste, then pour on slowly 2 cups hot milk while stirring con- stantly. Cook one minute. St. V aletltirie' S ^^^^^ ^ cream cheese and m6isten with cream r>y ' ^ . * until of the right consistency to spread. Add OanaWlCneS 14 the measure of MOREYS SOLITAIRE QUEEN OLIVES finely chopped and M cup finely chopped nut meats. Season with salt and MOREYS SOLITAIRE PAPRIKA AND CAYENNE PEPPER. Spread between slices of bread. Remove crusts and cut with a heart-shape cutter. LItICoIti'S Bake a sponge cake in a thin sheet. When cool ((Z> 'J'' n U ^^^ ^^ three long strips % inch thick and 2 lxB,tl K^Bi^C inches wide. Arrange one strip on a flat board; dispose a small rope of Marshmallow Frosting through center and arrange the remaining two strips to meet over the filling forming a triangular-shaped log or rail of cake. Pipe choco- late or Mocha frosting lengthwise of the cake, to resemble the bark of a tree trunk, using a pastry bag and star tube. Pipe Mocha cream here and there to simulate "knots" in the tree trunk; sprinkle knots with finely chopped pistachio nut meats. Lima Bean Drain moreys solitaire small lima Q, 1 1 BEANS from the liquor; rinse in cold water. oalaCL Mix with 1 cup MOREYS SOLITAIRE PEAS (drained from liquor in can) and marinate with French Dressing to moisten; let stand two hours. Then arrange in a border of bleached chicory and mask with MOREYS SOLITAIRE SALAD DRESSING, sprinkle with finely chopped red peel from small round radishes, chill and serve. "THE BEST THE GROCER CAN DELIVER." 19 Solitaire, JVIocHb ^^^^ ^^^ ^^^^ ^ ^^P sweet butter to a cream, J-, . then gradually beat in confectioners' sugar r TOStltl§ (about 2 cups). Fold in coffee extract to flavor to taste. Use yery strong clear black coffee made from MOREYS SOLITAIRE COFFEE. RBbbit Separate a carefully cleaned, washed and dried - --. rabbit into pieces, first cutting off the four legs, a 13. iVlBTCtl^O then dividing the bodj'^ into four pieces. Sea- son pieces with salt and MOREYS SOLITAIRE PEPPER, roll in flour. Heat equal parts of melted butter and tried out salt pork fat in a frying-pan (% cup each). Arrange rabbit in pan and cook, turning often, until evenly browned. Drain fat from pan and pour over rabbit Vi cup Sauterne wine and let simmer until ab- sorbed. Heat 4 tablespoons of fat drained and strained from pan, add 4 tablespoons flour, stir until smooth. Add i/l> teaspoon salt, li tea- spoon MOREYS SOLITAIRE PEPPER, 1 cup highly seasoned Brown Stock and MOREYS SOLITAIRE TOMATOES cooked to a thick pulp, then strained; there should be 1 cup. Pour over rabbit and continue simmering % an hour. Dispose on hot serving platter and surround with a border of hot, well-seasoned mashed potatoes passed through a pastry bag and rose tube. Garnish rabbit with broiled fresh mush- rooms. CheVTU Roltl- ^I^ke a tea biscuit dough, using cream in place _ - " " of milk to moisten. Roll dough to i/>-inch thick- rOly ness. Drain MOREYS SOLITAIRE PITTED CHERRIES from the liquor in can; strew them over dough, keeping them 1 inch from the edge. Sprinkle lightly with sugar and flour. Roll like jelly roll, moisten edges, press the over- lapping and close the ends, pinching them as securely together as pos- sible. Bake in a hot oven 25 minutes, basting three times with the cherry juice which has been sweetened a little more. This roll may be tied loosely in a floured cloth and cooked in boiling water 2 hours or steamed in a steamer 1 hour. Serve on a hot platter with Cherry Sauce. ChprriJ ^ailOP Drain 1 can MOREYS SOLITAIRE PITTED ^ fjc»M-w»^ CHERRIES from the liquor in can, add 1 cup claret, 2/3 cup sugar, ^/j glass MOREYS SOLI- TAIRE RED CURRANT JELLY, juice 1 lemon and i/- stick MOREYS SOLITAIRE QUILL CINNAMON. Simmer slowly until reduced to a syrup. Rub through a strainer and serve hot with Roly-Poly. Moreys ^olitaJre, Fruits are the Pick of the Pick 'TO THE RIM OF THE WORLD FOR THE FINEST.' 20 Recipes for March Moreys Solitaire Coffee Kuehen Moreys Solitaire Pear Salad Ginger Snaps Hot Water Ginger Bread Moreys Solitaire Coffee Souffle Pistachio Ice Cream Broiled Lamb Chops Moreys Solitaire Coffee Sauce Moreys Solitaire Green Pea Puree Sweet Potato Pudding Solitaire Hawaiian Pine- apple Salad Peach Tarts Moreys Solitaire Lobster Cocktails Canned Salmon Croquettes Sauce Tar tare St. Patricia's Rarebit Ginger Snaps Green Peppers Stuffed with Solitaire Succotash Frozen Rice Pudding Cream of Corn Toast Hot Water Ginger Bread 21 Solitaire, A^Oret/S Soli- ^^^ ^^ ^ mixing bowl 5 tablespoons butter or 7 " lard, ^/4 cup sugar and 1 teaspoon salt; pour on tSLive Coffee l cup scalded milk. When lukewarm add Mj a f^liohpfl compressed yeast cake dissolved in 1/3 cup luke- J\lli^rik^ri warm water, one egg well beaten and sufficient flour to make a stiff batter; add 1 teaspoon MOREYS SOLITAIRE VANILLA and 2/3 cup MOREYS SOLITAIRE SEEDED RAISINS cut in halves. Beat thoroughly, cover and set to rise in a warm place. When light, spread mixture in a dripping pan 1 inch thick. Cover and let rise again. Before placing in the oven, brush cake over with beaten egg and spread with the following mixture: Melt Vi cup butter in a saucepan, add 1/3 cup white or brown sugar and 1 teaspoon MOREYS SOLITAIRE CINNAMON. When sugar is partially melted add 2 tablespoons flour; mix well before spreading on cake. Bake twenty-five minutes in a moderate oven. Serve with MOREYS SOLITAIRE BOILED OR PERCOLATED COFFEE. Mnraii^ ^nJi Drain MOREYS SOLITAIRE CANNED PEARS irxyji^y^ otycc ^^^^ ^^^ liquor. Cut in eighths lengthwise. tStlYe PeSLT Arrange in nests of lettuce heart leaves, pour ^B.Ib.cL over French Dressing and garnish with red pepper ribbons. Cut a slice from the stem end of sweet red peppers, remove the seeds and veins; then cut peppers in very narrow strips, beginning at the open end and working around and around the pepper, using sharp scissors or a sharp paring knife. Cover peppers with boiling water, let stand three minutes, drain, and cover them with ice water; let stand until chilled, drain again and use as a garnish as directed above. C^indOY ^nan^ 1 cup MOREYS SOLITAIRE MOLASSES. 2 teaspoons soda. 2 tablespoons MOREYS SOLITAIRE GINGER. 1^ teaspoon MOREYS SOLITAIRE CLOVES. 1 cup butter. 2 eggs. 2 tablespoons boiling water. 1 teaspoon MOREYS SOLITAIRE CINNAMON. 34 teaspoon MOREYS SOLITAIRE ALLSPICE. Add flour enough that spoon will stand upright in mixture. PROCESS: Cream butter, add sugar and eggs w^ell beaten, add water. Pour molasses in saucepan and place on fire and bring to boil- ing point; add soda. When this cools add to first mixture. To this add the spices which have been sifted with fiour. Chill, roll very thin and shape with round cutter. Bake on well-buttered tin sheets. For the school luncheon box. "TO THE RIM OF THE WORLD FOR THE FINEST." 22 Delicious Dishes Gingi Hot Water ^^- ^^p moreys solitaire molasses. 1/4 cup brown sugar. \er Bread 2 tablespoons butter, melted. % cup boiling water. 1 egg, lightly beaten. 2 cups pastry flour or 1% cups bread flour. 1 level teaspoon (scant) soda. 1/4 teaspoon salt. 1 teaspoon MOREYS SOLITAIRE GINGER. PROCESS: Sift dry ingredients together. Pour molasses into mix- ing bowl, stir in sugar and melted butter, add dry ingredients and hot water, lastly egg beaten very light. Bake in small shallow pan in moderate oven thirty minutes. Serve hot with fresh, unsalted butter and cottage cheese. 7VTnrp/yY^ ^^^ ^ sli^^ Iyqth the stem ends of 6 green pep- o ^ J . r P^^^' remove seeds and veins. Parboil peppers Stuffed with fifteen minutes in boiling salted water, to which Qri/fVo***-^ Qiji^ add Vs teaspoon soda. Drain and fill with OUilLdUk^ OU^- MOREYS SOLITAIRE SUCCOTASH seasoned COtash with salt, MOREYS SOLITAIRE PEPPER and moistened with thin cream. Cover tops with buttered seasoned cracker crumbs and bake in oven until mixture is heated through and crumbs are browned. Frozen Rice ^^^^^ ^/^ cup moreys solitaire rice with jy , ,. ^ 2 quarts cold water and bring quickly to the rUClCllTl^ boiling-point while stirring constantly; drain on a sieve, rinse thoroughly with cold water. Re- turn the rice to stew-pan, add 1 quart milk, % cup sugar and 1 tea- spoon salt and cook slowly until rice is soft. Beat 4 egg yolks slightly, add % cup sugar, 2 cups cream and cook over hot water until slightly thickened, then strain over rice mixture. Chill and freeze as ice cream. Drain MOREYS SOLITAIRE PRESERVED PEACHES from syrup, cut in small pieces, cover with brandy and let soak several hours; drain. Add prepared peaches to frozen mixture, turn dasher until well mixed. Then pack in mould, cover closely and bury mould in equal measures of ice and salt. Let stand two to three hours. Serve with a sauce made of equal measures of MOREYS PRESERVED PEACHES (rubbed through a sieve), sugar syrup and Maraschino cordial. Crea.f7l of Cook Vj tablespoon finely chopped onion in 1% rrt tablespoons butter two minutes, stirring mean- Corn Toast whlle. Add 1 cup MOREYS SOLITAIRE CORN, 2 cups heavy cream, V2 teaspoon salt, 1 teaspoon sugar, 14 teaspoon MOREYS SOLITAIRE p'apRIKA, heat to boiling point and let simmer five minutes. Pour over 6 slices hot buttered toast (remove crusts before toasting), garnish with toast points, first brushing edges of points with slightly beaten white of egg. Then dip each edge in finely chopped parsley. Hot Wa.ter ^^^^ ^ ^^P^ pastry flour or 1% cups bread flour 17 with 1 level teaspoon (scant) soda, 1/2 teaspoon 'er Bread salt, i teaspoon moreys solitaire ginger. Pour 1 cup MOREYS SOLITAIRE MOLASSES into mixing bowl, stir in % cup brown sugar and 2 tablespoons butter (melted), add dry ingredients and Vj cup hot water, lastly 1 egg beaten very light. Bake in small shallow pan in moderate oven thirty minutes. Serve hot with fresh, unsalted butter and cottage cheese. See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST." 26 Gingi Compote of Stuffed Soli- taire Peaches Moreys Solitaire Maple Syrup with Waffles Golden Spice Ca/^e Moreys Solitaire Coffee Custard Recipes for April Solitaire Lobster Farce Cream Maple Frosting Solitaire Hot Cross Buns Moreys Solitaire Sunshine Par fait Solitaire Pineapple Deli- cacy Moreys Solitaire Coffee Fondant Moreys Solitaire Chocolate Caramels Lobster Creole Macaroni with Cheese and Moreys Solitaire Peanut Butter Rice Croquettes with Cheese Sauce Cheese Sauce Royal Anne Cherry Coclitail Spinach with Crown of Eggs Creamed Lobster Virginia Corn Fritters Cream of Pea Soup Solitaire, Drain the liquor from 1 can of MOREYS SOLI- TAIRE LEMON CLING PEACHES. Arrange eacli half on a small circle of sponge cake. Fill the seed cavity with chopped English walnut meats and sultana raisins (soak raisins in brandy or sherry wine to cover, three or four hours). Drain raisins from brandy, mix with nuts and stuff peaches. Pile whipped cream, sweetened to taste, and flavored delicately with MOREYS SOLITAIRE ALMOND EXTRACT, on top of each portion. Chill and serve as dessert for dinner or luncheon. Mix and sift ZVi cups flour, 2 tablespoons baking powder, 1 teaspoon salt. Add gradually 2 cups milk, stirring constantly. Add 2 tablespoons melted butter, the yolks of 4 eggs, well beaten, and the whites of 4 eggs beaten until stiff. Beat mixture thoroughly. Cook in a well- greased, hot waffle iron, browning- first on one and brown on the other. Serve with MOREYS SYRUP. Compote of Stuffed Soli- taire Peaches Moreys Soli- taire Maple Syrup with Waffles side, then turn iron SOLITAIRE MAPLE Golden Spice *e Cream i/o cup butter, add gradually I/2 cup brown ^ , sugar, beating constantly. Add 1 whole egg and Ca/^e yolks of 4 well beaten, without separating. Add 1/0 cup MOREYS SOLITAIRE MOLASSES, 1/0 cup milk and 2iy4 cups flour, mixed and sifted with 1 teaspoon MOREYS SOLITAIRE CINNAMON, i^. teaspoon MOREYS SOLITAIRE CLOVES, 1/2 teaspoon MOREYS SOLITAIRE NUTMEG, V2 teaspoon soda and 1 teaspoon MOREYS SOLITAIRE LEMON EXTRACT. Beat thoroughly, and bake in a moderate oven thirty-five minutes. Spread with Cream Maple Frosting. Scald 2 cups of milk with 3 tablespoons MOREYS MEDIUM-GROUND SOLITAIRE COFFEE, then strain. Beat 4 eggs slightly; add 1/3 cup sugar, Vs teaspoon salt, i/> teaspoon MOREYS SOLITAIRE VANILLA EXTRACT and the milk and coffee mixture. Strain into buttered indi- vidual moulds, place in a dripping pan of hot water and bake in a moderate oven until firm. Serve hot or cold. To one cupful of MOREYS SOLITAIRE CANNED LOBSTER, chopped fine, add the yolks of 2 "hard-boiled" eggs rubbed to a paste, 1 tea- spoon finely chopped parsley, 1 cupful Thin White Sauce, a slight grating MOREYS SOLITAIRE NUTMEG, 2 table- spoons sherry wine; season to taste with salt and MOREYS SOLITAIRE PEPPER. Fill individual ramekins with mixture, cover with buttered crumbs and bake until heated through and crumbs are brown. Moreys Soli- taire Coffee Custard Solitaire Lob- ster Farce 'TO THE RIM OF THE WORLD FOR THE FINEST." 28 Delicious Dishes CvCBfTl jyiRVle Bake 1 pound of soft maple sugar in small pieces, jn -#■* ^ ^^^^ ^^ ^ saucepan with 1 cup cream and stir r TOStmg until sugar is dissolved. Add i/» tablespoon MOREYS SOLITAIRE VANILLA"; then boil without stirring until mixture will form a soft ball when tested in cold. Beat until creamy and of the consistency to spread. SolitB-ivC Hot Scald 1 cup milk in a double boiler. Add 1/3 cup ^ jy sugar, 3 tablespoons of butter, 1 teaspoon salt i^rOSS Buns and 1 teaspoon of MOREYS SOLITAIRE VA- NILLA. When lukewarm add 1 yeast cake dis- solved in 1/4 cup lukewarm water; sift 3 cups flour with 1 teaspoon of MOREYS SOLITAIRE CINNAMON; add to first mixture with 1 egg lightly beaten. Beat mixture thoroughly and add i/^ cup of MOREYS SOLITAIRE SEEDED RAISINS (cut in halves) and 1/3 cup of MOREYS SOLITAIRE CURRANTS. Mix well, cover and set to rise in a warm place. When light, turn on a floured board, knead slightly and shape in biscuits the size of a small orange, place in a buttered pan 1 inch apart; set to rise. When light, brush over tops with egg slightly beaten and bake twenty minutes in a hot oven. When cool, make a cross on top of each bun with Boiled Frosting. lyiOVeVS Soli- ^^^^ ^ ^^P sugar and ^4 cup water until it ^ ^ . threads when dropped from tip of spoon. Pour tSLlTC SutlShtTie syrup in a fine stream on the beaten yolks of 6 Parfa.it eggs; return to range and cook until mixture ^ coats the spoon delicately; beat until cool and add 1 tablespoon of MOREYS SOLITAIRE ORANGE EXTRACT and 2 cups of heavy cream, whipped until solid. Fill mould to overflowing, cover with buttered paper (buttered side up), place the cover on and pack mould in ice and salt and let stand four to five hours. SolitHivC Pine- ^^^^^Se a circle of Sunshine cake % inch thick . in a tall, shallow champagne glass. Place over apple Delicacy this a small sllce of MOREYS SOLITAIRE PINEAPPLE. To the liquor from can add a little sugar and M cup lemon juice; place on range and boil twenty minutes. Tint the syrup delicately with some of the syrup from MOREYS SOLITAIRE PRESERVED RASP- BERRIES (in glass). Chill syrup and pour over pineapple and cake. Put a piping of whipped cream sweetened to taste and flavored with MOREYS SOLITAIRE ORANGE EXTRACT around the rim of the glass. Finish with a Maraschino cherry or an unhulled strawberry placed in the center. Serve at Afternoon Tea with MOREYS SOLITAIRE FORMOSA OOLONG TEA. "THE BEST THE GROCER CAN DELIVER." 29 Solitaire, T\/\nYC>ii9. ^nJi ^^^ ^^^ ^^P^ ^^^^ water and % cup of iriiji^yo KJKJI.I. MOREYS SOLITAIRE COFFEE (medium tBtVe i^OJjeC ground) in a saucepan and bring slowly to the Fnnrfanf boiling-point. Let boil two minutes, then strain 1 un,u,ciri.i. through double cheesecloth. To this add 2i/o pounds sugar and Vl teaspoon cream of tartar. Place on range and stir until mixture begins to boil; then cook, with- out stirring, until a soft ball is formed that will keep its shape when a small portion is dropped into ice water. As the sugar adheres to sides of saucepan, wash down with a small brush dipped in cold water. Pour slowly on a slightly oiled marble slab or a large platter. Let stand for a moment or two to cool, but not long enough to harden around the edges. Scrape fondant from the edges with a chopping knife or a spatula to one end of slab, and work with a wooden spatula or thin-edged "paddle" until creamy. This work must be done quickly, for the fondant will soon become "sugary" if process is too long drawn out. At this state knead quickly with the hands until smooth and velvety. While kneading add 1 tea- spoon of MOREYS SOLITAIRE VANILLA, drop by drop, kneading it in until all is used. Pack in a bowl, cover with paraffin paper and let stand two days. Shape and dip in "Dot" chocolate, place on platter until dry; then store in boxes. Select a clear day for making fondant to insure success, as a moist heavy atmosphere has an undesirable effect on the cooking of sugar. For White Fondant follow this method exactly, omitting the coffee. 7VforPiy grated; stirring constantly until chocolate is melted. Continue cooking until a hard ball is formed when tried in cold water. Add 1 tablespoon IMOREYS SOLITAIRE VANILLA just before removing from range. Turn mixture into buttered agate drip- ping pans; cool and mark in small squares with back of case knife. LobsteV ^^^ ^ saucepan with a bruised clove of garlic. Add 2 tablespoons butter; when melted add 3 i^Teole green onions thinly sliced, 1 green pepper finely chopped (rejecting seeds and veins); cook five minutes, stirring constantly. Add 1 cup of MOREYS SOLITAIRE TO- MATO PULP (solid) ; continue cooking. Mix 2 tablespoons flour, Vo teaspoon salt, i/g teaspoon MOREYS SOLITAIRE PEPPER, few grains MOREYS SOLITAIRE CAYENNE; sift into first mixture and stir until well blended; add 1 cup hot cream. Reheat IV-j cups MOREYS SOLI- TAIRE LOBSTER meat "picked up" cut in* small pieces in sauce. Serve on rounds of hot buttered toast. "TO THE RIM OF THE WORLD FOR THE FINEST." 30 Delicious Dishes Mansirntii iiiifh Butter a baking dish, put in a layer of MOREYS iria^diuru UJivn, SOLITAIRE COOKED MACARONI gut in 1-inch i^heese B^TKX pieces, sprinkle with grated cheese; repeat until /\/frkr£>ii<3 ^nli ^ ^^P Macaroni (measured before cooking) has lUUIf^y^ tDUU- ^^ggj^ ^gg^ ^j^^ 2/3 cup grated cheese. Heat 2 tBive PeBtlUt cups mllk in double boiler and pour slowly over Rii+f£>T ^ tablespoons MOREYS SOLITAIRE PEANUT nuzmr BUTTER, stirring constantly. Season with few grains MOREYS SOLITAIRE CAYENNE and 1 teaspoon salt; pour over macaroni and cheese, cover with buttered crumbs and bake slowly thirty-five minutes in a moderate oven. Rice Cro~ ^^°^ ^ ^^^ morbys solitaire rice in 4 ++ '^U ^^^^ milk, well seasoned with salt, until rice quetteS with is tender and milk absorbed. Rice should not OhaafiCf ^!iiiO(> ^^ ^^^ ^^^^ Cook sufficiently to handle, shape Kyfii^k^tik^ Octwce: ^..^j^ ^j^g hands in cork-shaped croquettes, roll in seasoned crumbs, dip in q^^ and roll again in crumbs. Fry in deep hot fat, drain on brown paper and dispose on hot serving platter. Pour over Cheese Sauce. CHgGSG SbUCC ^^ ^ ^^P ^^ ^^^^ White Sauce add 2/3 cup Ameri- can factory cheese cut in thin shavings. Season with few grains MOREYS SOLITAIRE CAY- ENNE and stir until cheese is melted. I?nna! Antio Drain and pit 1 can of MOREYS SOLITAIRE lyuyui ^riri^ ROYAL ANNE CHERRIES, sprinkle with fine Chewy COCI^- sugar; let stand in a cold place one hour, then tail pour over 1 wine glass each of curacoa and sherry wine. Mix thoroughly and chill on ice. Serve in cocktail glasses at the beginning of a dinner or luncheon. ^tiinfioh inifh Drain 1 can of MOREYS SOLITAIRE SPIN- tDyLft^dK^ri uy^Lti ^^jj. j,^^jy ^j^^p ^^y ^^^ y^ pound bacon cut CvOWtl of E§§S in shreds; remove bacon and cook spinach in fat five minutes. Season with salt, MOREYS SOLITAIRE PEPPER and few grains MOREYS SOLITAIRE NUTMEG. Add 1/3 cup butter, mix well and pack into oval mould. Keep hot over hot water. Cut 5 hard-cooked eggs in halves lengthwise, remove yolks and rub through a sieve. Add % cup left-over ham, % teaspoon salt, 14 teaspoon MOREYS SOLITAIRE PEPPER, 1/0 teaspoon finely chopped parsley and i/> teaspoon MOREYS SOLITAIRE ONION EXTRACT. Moisten with MOREYS SOLITAIRE SALAD DRESSING to bind mix- ture together. Refill halves of eggs with this mixture, heaping it pyramid like. Turn mould of spinach on hot serving dish and sur- round with stuffed eggs. "THE BEST THE GROCER CAN DELIVER." 31 Solitaire^ Cr^amPtf Remove the meat from 1 cup MOREYS SOLI- T^"p* ^ TAIRE LOBSTER, cut in uniform pieces. Melt L/OuSteV 3 tablespoons butter in a saucepan, add 4 table- spoons flour sifted with Vo teaspoon salt, l^ tea- spoon MOREYS SOLITAIRE PAPRIKA and few grains MOREYS SOLI- TAIRE NUTMEG. Stir until ingredients are well blended, then add slowly IV2 cups hot thin cream while stirring constantly. As soon as sauce thickens add lobster meat and gradually Vo tablespoon lemon juice. Serve in patty shells or on squares of hot toast. Garnish with MOREYS SOLITAIRE OLIVES. Virginia Cnm To % cup MOREYS SOLITAIRE CORN add rii^irud \yyjirt y^ ^^p ^.jj^^ 2 teaspoons sugar and 2 eggs well Fritters beaten. Sift together Ys cup flour, 3 teaspoons baking powder, 14 teaspoon MOREYS SOLI- TAIRE PAPRIKA and 14 teaspoon salt. Add to first mixture and drop by tablespoon into buttered muffin rings, set in a well-greased dripping pan. Bake in a moderate oven. Serve with boiled or fried chicken. Cream of ^ ^^^ ^^ moreys solitaire peas. n cy 1^^' teaspoons sugar. Fea OOUp ly, cups cold water. 2 cups milk. 1 sliced onion. 2 tablespoons butter. 2 tablespoons flour. 1 teaspoon salt. Vs teaspoon MOREYS SOLITAIRE WHITE PEPPER. 1^ cup hot cream. PROCESS: Drain peas from liquor in can, add sugar, cold water and cook slowly twenty minutes. Rub through a puree strainer; thicken with 2 tablespoons butter cooked with 3 tablespoons flour. Scald onion with milk in double boiler, remove onion and add milk slowly to pea mixture while stirring constantly. Add seasoning and hot cream, mix well and serve in cups with crisp Saratoga wafers. Buy spices and extracts by flavor — not quantity. Buy Moreys Solitaire, Spices and Extracts See complete list of items comprising Solitaire line, pages 85 to 88 'TO THE RIM OF THE WORLD FOR THE FINEST.' 32 Recipes for May Moreys Quince Jelly Sand- wiches German Toast with Soli- taire Orange Marmalade Moreys Solitaire Cafe Par- fait Moreys Solitaire Queen Fritters Moreys Solitaire Vanilla Sauce Moreys Solitaire Salmon with Cucumber Sauce Cucumber Sauce Moreys Solitaire Tomatoes Alabama Style Afternoon Tea Biscuits with Moreys Solitaire Honey Italian Meringue Moreys Solitaire Curried Rice with Peas Dried Beef with Moreys Solitaire Tomato Sauce Plain Sponge Ca/jc with Whipped Cream Rice Delight Asparagus Omelet Moreys Raisin Bread Tomato Cream Toast Spiced Rhubarb Marma- lade Pineapple Charlotte Rice Croquettes with Creamy Sauce Creamy Sauce 33 Solitaire, Spread thin slices of Boston brown bread with MOREYS SOLITAIRE QUINCE JELLY; sprinkle thickly with finely chopped pecan nut meats. Place another slice of bread lightly but- tered over each and press together. Serve at afternoon tea with MOREYS SOLITAIRE GUNPOWDER TEA. Moreys Quince Jelly Sandwiches German Toast with Solitaire Orange Mar- malade Beat 3 eggs slightly, add l^ teaspoon salt, 1 table- spoon sugar and i/l> cup milk. Strain into a shal- low dish and add i/> teaspoon of MOREYS SOLITAIRE ORANGE EXTRACT. Soak slices of stale bread cut % inch thick (and crusts removed) in mixture until soft. Cook on a well-greased griddle, using equal parts of but- ter and lard; brown richlv on one side, turn and brown the other. Spread with MOREYS SOLITAIRE ORANGE MARINIALADE. Serve for breakfast or luncheon. Moreys Soli- taire Cafe Parfait Scald 1 cup milk with 1/3 cup of medium-ground MOREYS SOLITAIRE COFFEE, add Vo cup sugar; when cool make a custard of this mixture by adding the slightly beaten yolks of 3 eggs, % teaspoon salt, another lA cup of sugar; add 1 cup of cream and set aside to cool. Strain through cheesecloth, add 1 pint cream and freeze. Line a brick mould with the parfait and fill center with Italian meringue. Cover and pack in ice and salt, using 2 measures of ice to 1 of salt; let stand three to four hours before serving. Moreys Soli- taire Queen Fritters Put 4 tablespoons butter in a saucepan, pour on % cup boiling water; when water again begins to boil, add (all at once) I2 cup flour mixed with 1/4 teaspoon salt. Stir briskly until the mix- ture leaves the sides of saucepan clinging to spoon. Remove from range and add 2 unbeaten eggs, one at a time, beating mixture rapidly between the addition of eggs. Drop by heaping teaspoonfuls into deep hot fat; fry until well puffed and delicately browned. Drain and cut an opening in the side of each, fill with INIOREYS SOLITAIRE STRAWBERRY OR PEACH PRESERVES (in glass). Sprinkle with powdered sugar and serve with Vanilla Sauce. Moreys Soli- taire Vanilla Sauce Make a syrup by boiling 1 cup sugar and V^ cup water three minutes; remove from range and add !•. tablespoon butter and 1 teaspoon of MOREYS SOLITAIRE VANILLA EXTRACT. Beat thoroughly and pour around Queen Fritters. •TO THE RIM OF THE WORLD FOR THE FINEST." 34 Del ICIOUS Dish es Moreys Soli- taire Salmon with Cucum- ber Sauce Remove MOREYS SOLITAIRE SALMON from can, rinse with hot water, separate in flakes. Mix and sift IV2 teaspoons salt, 1% tablespoons sugar, ^> tablespoon cornstarch, i/4 teaspoon MOREYS SOLITAIRE MUSTARD and a few grains MOREYS SOLITAIRE CAYENNE. Add 2 eggs, yolks slightly beaten, 1% tablespoons melted butter, %' cup milk and 2 tablespoons each of MOREYS SOLI- TAIRE VINEGAR and lemon juice. Cook over hot water until mix- ture thickens, stirring constantly. Add 2^/4 teaspoons granulated gela- tine, dissolved in 2 tablespoons cold water. Strain through coarse sieve; add to salmon. Fill a ring mould, chill and serve with Cucumber Sauce. Oiionmh(>Y Whip % cup of heavy cream solid. Add i/i tea- v^i4.i.i^#^«.i/«^i gp^Qj^ g^j^ ^ ^^^ grains of MOREYS SOLI- baUCe TAIRE WHITE PEPPER, and slowly 2 table- spoons vinegar. Add 1 cucumber pared, cut in half, seeds removed and chopped very fine; flavor with onion juice. Chill. Moreys Soli- taire Tom.a- toes Alabama le Heat 1 can of MOREYS SOLITAIRE TOMA- TOES to the boiling-point; add ^/4 teaspoon soda and 2 teaspoons sugar. Remove from range. Have ready 1 cup of fine cracker or stale bread crumbs, 1 cup of chopped pecan nut meats. Add Style 1/3 cup melted butter to crumbs, mix well. Put a layer of tomatoes in the bottom of a but- tered baking dish, sprinkle lightly with salt and MOREYS SOLITAIRE BLACK PEPPER, add a few drops of onion juice, then a light layer of crumbs and nut meats; continue alternate layers until all are used, having a layer of buttered crumbs on top. Bake in a moderate oven until mixture is heated throughout and crumbs are brown. Serve with Roast Beef, Veal or Pork. ternoon Tea Biscuits with Moreys Soli- taire Honey Afternoon Tea ^^^ ^^^ ^^^* ^ ^^P^ ^^ flour, % teaspoon salt, 4 ^ teaspoons of baking powder; add 1 tablespoon of butter, rubbing it in with tips of fingers. Add gradually % cup cream, cutting it in with a sil- ver knife. Toss on a lightly floured board, knead slightly, pat and roll to 14-inch thickness; shape with a very small biscuit cutter. Brush over one-half of the biscuit with melted butter, place one of the remaining biscuits on top of each buttered one; press edges lightly. Set them close to- gether in a buttered shallow pan and bake fifteen minutes in a hot oven. Serve with MOREYS SOLITAIRE HONEY or MAPLE SYRUP. 'THE BEST THE GROCER CAN DELIVER." 35 Solitaire, ItSilian Prepare a syrup by boiling i/o cup sugar and 14 . cup water tliree minutes; pour syrup slowly on IfleringUe the stiffly beaten whites of 3 eggs, beating con- stantly, set in a pan of ice water and beat until cold; then dissolve 1 tablespoon of gelatine in 2 tablespoons of hot water; strain into mixture. Whip 1 cup heavy cream and fold into meringue; add l^^ tea- spoons of MOREYS SOLITAIRE VANILLA EXTRACT. Mr^voiKi ^f\1i Drain the liquor from 1 can of MOREYS SOLI- lYlumyb ouii- TAIRE PEAS, add 1 teaspoon sugar, 2 table- tRive CuTVied spoons butter and season to taste with salt and J? * ^o inifh MOREYS SOLITAIRE PEPPER. Set to cook Kjlte Willi Qj^ ^YiQ back of range until peas are heated Pens through. Saute 1 sliced onion in 4 tablespoons butter until a golden brown; remove onion. Add 1 cup of MOREYS SOLITAIRE RICE, previously blanched (to blanch means to cover rice with boiling water, cook five minutes and drain), IV- tablespoons of curry powder; stir in the butter until the rice absorbs butter; add S^L' cups chicken or veal stock, 1 teaspoon sugar, 1 tablespoon lemon juice; season with salt and let cook in a double boiler until rice is tender. Arrange the rice in a border on a hot platter and pile the peas in the center. Serve with Fried Chicken or Veal Chops. n^iorl Ttaoi Remove all tissue and stringy portions from V2- Urieu Dk^kiJ pound glass of MOREYS SOLITAIRE DRIED with JMoteyS BEEF; cllp in small pieces. Put in frying pan Q I'j. • and cover with cold water; heat to boiling C^OllLd-lTki point. (If very salty, let simmer a few minutes.) Tomato Sauce Drain dry, add 2 tablespoons butter and 2 table- spoons MOREYS SOLITAIRE TOMATO CAT- SUP. Heat throughout and serve on hot platter in border of mashed potatoes. PlaitX SvOtl^e Beat the yolks of 4 eggs until thick and lemon r^ U +U tinted. Add gradually I14 cups powdered sugar, Ca/^C Wltfl stirring constantly. Beat three minutes, then Whivved ^^^ ^ tablespoons cold water. Sift together 11/2 ^^ tablespoons cornstarch and % cup pastry flour, C'TCBtn 11/0 teaspoons baking powder, few grains salt; add slowly to first mixture, continue beating. Add i/o teaspoon each MOREYS SOLITAIRE ORANGE AND LEMON EXTRACT, then fold in the stiffly beaten whites of 4 eggs. Bake twenty-five minutes in a shallow pan. (2 inches deep) in a moderate oven. Cool, spread with MOREYS SOLITAIRE ORANGE MARMALADE and cover with whipped cream sweetened and flavored with MOREYS SOLITAIRE ORANGE EXTRACT. "TO THE RIM OF THE WORLD FOR THE FINEST." 36 Delicious Dishes Rice Delight ^^^^ ^ ^^p ^^ moreys solitaire rice cooked ^ ^ with 1 cup sugar. Drain MOREYS SOLITAIRE SLICED PINEAPPLE from liquor and cut in small pieces; there should be 1 cup. Add to rice with i/4 teaspoon salt, mix well and fold in 1 cup heavy cream sweetened, flavored and whipped until stiff; chill and serve in cold glasses. Garnish with strips of MOREYS SOLITAIRE PINEAPPLE, rolled in finely chopped mint leaves. A^nB.ra.011^ Separate the yolks and whites of 4 eggs. Beat ^^ ^ ; ^ yolks until thick and light; add % teaspoon Omelet salt, few grains MOREYS SOLITAIRE PEPPER and 4 tablespoons hot water. Beat whites until stiff and dry, beat yolk mixture thoroughly, then fold in beaten whites and blend well. Turn into a hot well-buttered omelet pan, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well puffed, place pan in oven on grate to finish cooking. Fold on hot serving platter and surround with MOREYS SOLITAIRE ASPARAGUS TIPS reheated in Cream Sauce. Place some of the tips in fold of omelet. lYlOYeVS RSiisitX ^^^ ^^^ ^^^^ ^ ^^^^ bread flour, 4 teaspoons bak- jy J i^S powder and 1 teaspoon salt. Rub in 1/3 cup BveB^cL butter or lard with tips of fingers, add Mj cup sugar, yolk .1 egg and 1 whole egg well beaten, and slowly 1% cups sweet milk, stirring constantly. Add 1 cup MOREYS SOLITAIRE RAISINS shredded and dredged with 14 cup flour. Turn mixture into a well-buttered brick-shaped bread pan and bake one hour in a bread oven. TofYlBtO Melt 2 tablespoons butter in a saucepan, add 2 _ tablespoons flour sifted with % teaspoon salt, Cream I oast Vs teaspoon moreys solitaire paprika and few grains MOREYS SOLITAIRE CAY- ENNE. Cook the contents of 1 can MOREYS SOLITAIRE TOMATOES with 1/4 teaspoon soda until reduced to 1^2 cups, measured after pulp has been strained. Add to first mixture slowly while stirring con- stantly, then add 1/0 cup hot cream and pour over hot slightly buttered toast. Cook this sauce over hot water. ^Dteed Wash, wipe, skin, if necessary, 5 pounds rhu- ^ barb; cut in i/o-inch pieces. Put into a preserv- R,hubaTb Ing kettle with 4 pounds sugar. Add 1% cups MstrmaJsirlc* vinegar, 2 teaspoons MOREYS SOLITAIRE CIN- iriarrnctiaui^ NAMON and 1 teaspoon MOREYS SOLITAIRE CLOVES, 2 small pieces green ginger root. Heat to boiling point, then simmer until of the consistency of marmalade. Store in jelly glasses. Cover with paraffine and seal. "THE BEST THE GROCER CAN DELIVER." 37 Solitaire, Pineawle Drain 1 can MOREYS SOLITAIRE PINEAPPLE I from syrup in can. Chop fruit fine and drain \^hB.TlottC again. To prepared fruit add pineapple juice, 3 tablespoons lemon juice, H cup sugar, few grains salt and 3 tablespoons gelatine, previously soaked in i/4 cup cold water 15 minutes. Bring mixture to boiling point and simmer slowly until gelatine is dissolved. Remove from range, set in pan of ice water and, when mixture begins to thicken, fold in whip from IVo cups thin cream: when well blended fold in 1 cup heavy cream whipped until solid and 1 glass MOREYS SOLITAIRE RED BAR-LE- DUC. Turn into a ring mould of many points and slightly oiled with MOREYS SOLITAIRE OLIVE OIL. Chill and serve as dessert at dinner. Rice CrO- Blanch % cup MOREYS SOLITAIRE RICE, add . - 3 cups milk, % teaspoon salt and cook in a qiXetteS with double boller until rice is tender and the milk Croamii ^ciiino absorbed. Add li cup each butter and sugar Kyff^urrcy oauK^k:: ^^^^ ^^^^ beaten yolks of 3 eggs, mix carefully, let stand over hot water 5 mJnutes to cook the egg yolks, then spread on a buttered plate. When slightly cool mould into egg-shape croquettes, putting 1 teaspoon JMOREYS SOLITAIRE PRESERVED RASPBERRIES in center of each. Roll in fine cracker crumbs, dip in beaten egg and again in crumbs and fry in deep hot fat. Drain on brown paper. Serve hot as a dessert with Creamy Sauce. Creamti Sa.liee ^^^^^ a syrup by boiling 1 cup sugar and % tc/ K^ai^K.^ ^^p water together until it threads, then pour in a fine stream on the beaten white of 1 egg, while beating constantly. Beat occasionally until cold, then fold in 1 cup heavy cream whipped until solid. Add V2 teaspoon MOREYS SOLITAIRE VANILLA. If heavy cream is not at hand use thin cream, adding mixture after syrup is added. Serve hot. Rice is the food that won a w^ar. Humans eat more of it than either wheat or corn. Your family should eat Moreys SoUt^Jt'^ Rice See complete list of items comprising Solitaire line, pages 85 to 'TO THE RIM OF THE WORLD FOR THE FINEST." 38 Moreys Solitaire Vanilla lee Cream with Peeled Figs Velvet Cake Fritter Batter Blueberry Muffins •C r"^ ^ ^/V^' Recipes for June Moreys Solitaire Bride's Ca^e Moreys Solitaire Groom's CaJ^e Marshmallow and Co- eoanut Frosting Moreys Solitaire Bridal Salad Moreys Solitaire ''Sweet Girl Graduate" Ca^e Moreys Solitaire Hasty Sponge CaJie Pineapple and Cream Cheese Salad Moreys Solitaire Peeled Southern Figs in Wine Jelly Turkish Pilaf Moreys Style Pineapple Fritters Moreys Solitaire Cider Cup Moreys Raisin Scones Pineapple Saute ( With Roast Leg of Spring Lamb) 39 Solitaire, Mnr^i/Q ^nJi Cream % cup butter, add gradually 2 cups fine iriuit^yi^ . y , granulated sugar. Mix and sift 3 cups flour witli t^ive Btide S y% teaspoon salt and 6 teaspoons baking powder. C^ctho ^^^ ^° f^vst mixture alternately 1 cup milk, add ^^IV^ 1/, teaspoon each of MOREYS SOLITAIRE VA- NILLA AND LEMON EXTRACTS. Cut and fold in the whites of 6 eggs beaten until stiff and dry. Bake in a buttered tube pan forty-five to fifty minutes. Spread with Boiled Frosting and ornament as desired. IVlOTGtIS Soli- Cream % pound butter, add gradually 1 pound " soft brown sugar; beat thoroughly. Beat the tatre Groom S yolks of 12 eggs until thick and light; add to Cflkp mixture. Cut and fold in the whites of 12 V^d/^t; - eggs beaten stiff and dry. Add 1 pound of flour (reserving y> cup for dredging fruit) sifted twice, with 2 teaspoons each of m'oREYS SOLITAIRE CINNAMON AND ALLSPICE, 1 teaspoon each NUTMEG and MACE and 1 teaspoon CLOVES. Add 1^ cup brandy, 1 tablespoon each of orange and lemon juice, then dredge with remaining flour, 3 pounds MOREYS SOLITAIRE SEEDED RAISINS, cut in pieces, 1 pound MOREYS SOLITAIRE CUR- RANTS, 1 pound figs finely chopped. Beat mixture with the hand until ingredients are thoroughly blended. Dredge with flour one pound of MOREYS SOLITAIRE CITRON, cut in thin slices, and then cut in fine shreds. Put citron in layers between cake mixture when putting mixture in the pan. Use a tube pan, buttered and lined with two thicknesses of heavy paper. Cover cake with a buttered paper and steam three hours. Then bake in a very moderate oven one and one-half hours. Spread with Boiled Frosting, and ornament as desired. JVfftr^hmallmn Put 1 cup sugar mixed with % teaspoon '^ A + ^jQj^^YS SOLITAIRE CREAM OF TARTAR in atlCl i^OCOBflUt a saucepan; add i/L> cup water and heat to boil- FvOStifl^ ing point, stirring constantly. Then cook with- ^ out stirring until syrup threads when dropped from tip of spoon. Pour syrup in a fine stream onto the beaten whites of 2 eggs, beating constantly. Brush sugar from 6 marshmallows, soften (without browning) in the oven, add to mixture immediately after adding syrup. Beat until smooth, adding 14 teaspoon of MOREYS SOLITAIRE VANILLA; continue beating until of the consistency to spread. Spread between layers of cake and sprinkle thickly with freshly grated cocoanut; frost top and sides of cake and sprinkle thickly with cocoanut. Decorate top with "Class Colors" made of candies. "TO THE RIM OF THE WORLD FOR THE FINEST." 40 Dell ICIOUS Dish es Moreys Soli- taire Bridal Salad Arrange slices of MOREYS SOLITAIRE HA- WAIIAN PINEAPPLE, drained from the syrup, in nests of lettuce heart leaves. Remove the pits from MOREYS SOLITAIRE ROYAL ANNE CHERRIES. Blanch Jordan almonds, cut lengthwise in 3 strips, toast lightly and place a strip in the pit cavity of each cherry; dispose these in 2 pyramids op- posite each other on pineapple; in between place a pyramid of fresh strawberries cut in halves lengthwise. With a pastry bag and rose tube press a small rose of Mayonnaise in center; in this put the tiny heart leaves of the lettuce. Pipe Mayonnaise dressing around the base of pineapple. Serve very cold. Moreys Soli- taire ^^Sweet Girl Gradu- ated^ Calie put between layers Cream i/o cup butter, add gradually 2 cups fine granulated sugar. Mix and sift 3 cups flour with Vs teaspoon salt and 5 teaspoons baking pow- der; add alternately to first mixture with 1 cup milk, add 1 teaspoon MOREYS SOLITAIRE VA- NILLA EXTRACT. Cut and fold in the whites of 5 eggs beaten stiff and dry. Bake in layers; Marshmallow and Cocoanut Frosting. Moreys Soli- taire Hasty Sponge Calie NILLA EXTRACT. Beat 3 eggs (without separating) until thick and light; add gradually I14 cups fine granulated sugar, beating constantly; add i/^ cup milk alter- nately with 2 cups flour sifted 3 times with 21/2 teaspoons baking powder and 14 teaspoon salt, and 1 teaspoon MOREYS SOLITAIRE VA- Bake in a shallow pan twenty-five minutes. Sepa- rate in 21/^-inch squares while hot, using a silver fork for this purpose- Place the half of a MOREYS SOLITAIRE LEMON CLING PEACH on top of each square. Pile whipped cream sweetened and flavored with MOREYS SOLI- TAIRE ALMOND EXTRACT on top of each portion. Serve as dessert for either dinner or luncheon. Pineapple and Cream Cheese Salad pistachio nut meats, PAPRIKA, shape in and arrange 3 over edge of pineapple to meats. Drain MOREYS SOLITAIRE HAWAIIAN PINEAPPLE from syrup, dry on a towel. Dis- pose each slice in a nest of crisp lettuce leaves. With a small knife cut pineapple "pie fashion" in small wedge-shape pieces. Work a cream cheese till smooth, add 14 cup finely chopped season . with salt and MOREYS SOLITAIRE small balls and roll each in chopped nut meats pineapple. Pipe a frill of Mayonnaise around form a nest. Sprinkle frill with chopped nut 'THE BEST THE GROCER CAN DELIVER. 41 Rolitaire, y cup cold water, then dissolve in % cup boiling td^lVe Peeled water; add 1/2 cup sugar and stir until the mix- ^rkii+ht>rr% PicSa ^ure is cold. Add V2 cup fine table sherry wine OUULflk^lfl r t^^ ^^^ ^j^g jy^^g q£ j^^jf ^ lemon. Chill individual in Wine Jelly moulds in ice water. Cut MOREYS SOLITAIRE PEELED SOUTHERN FIGS in slices, dip some of these in jelly mixture and use for decorating the moulds; fill moulds with alternate layers of sliced figs and jelly mixture, allowing the jelly to partially set between the addition of figs. When moulds are filled, set in a cold place to chill. Unmould and serve with whipped cream sweetened and flavored with MOREYS SOLI- TAIRE ORANGE EXTRACT. Tiirhi^h Pilai Blanch 1 cup of MOREYS SOLITAIRE RICE, \y^ ^ \z f*^ add 11/, cups of highly seasoned hot stock, 1 cup MoreyS Style tomato puree (reduce 1 can of MOREYS SOLI- TAIRE TOMATOES to 1 cup; rub through a sieve), 1 teaspoon salt, 1 teaspoon paprika. Let cook in a double boiler until rice is tender; add Mj cup butter and mix lightly with a silver fork. If a delicate flavor of garlic is de- sired, a small clove of garlic may be cooked with the tomato; remove garlic before rubbing tomato through the sieve. Serve with Breaded Veal Cutlets. jyioveUS Soli- Make a syrup by boiling IV2 cups sugar with % ^ cup water four minutes. Cool and add 2 quarts taire Vantlla of thin cream and 3 tablespoons MOREYS SOLI- lee Cream TAIRE vanilla extract. Freeze. When .ICe y^ik^dm ready to serve, pack each portion in a cone- tvith Peeled shaped mould; remove from mould to serving plate and place one of MOREYS SOLITAIRE PEELED SOUTHERN FIGS, drained from the syrup, on top of each cone; pour around 2 tablespoons of MOREYS SOLITAIRE MAPLE SYRUP; sprinkle with coarsely chopped English walnut meats. Velvet Cahe Cream i/. cup butter, add gradually IV2 cups ^ sugar, yolks of 4 eggs beaten thick and lemon tinted with MOREYS SOLITAIRE PASTE FOOD COLOR. Sift IVo cups flour, 14 cup cornstarch, 4 teaspoons bak- ing powder and add to first mixture alternately with % cup cold water. Lastly cut and fold in the whites of 4 eggs beaten stiff. Bake in but- tered pan and sprinkle 1/3 cup of blanched and shredded almonds over the top before putting in the oven. Fritter Battev ^^^^ ^ ^°^ ^^^^^ ^^^^ nght, add i{> cup flour, Vs teaspoon salt and beat until smooth as cream. Add 1/4 cup milk, beat again and dip fritters one at a time. "TO THE RIM OF THE WORLD FOR THE FINEST." 42 Figs Delicious Dishes RJii^hf>rriJ Cream 14 cup butter, add 14 cup sugar grad- T\/t j^ ually, 1 egg well beaten. Sift together 2 2/3 jylufflTlS cups flour, 4 teaspoons baking powder, % tea- spoon salt, add to first mixture alternately with 1 cup milk. Drain 1 cup MOREYS SOLITAIRE BLUEBERRIES from juice, add to mixture, beat thoroughly. Turn into hot iron buttered muffin cups and bake twenty-five minutes in hot oven. PitieBWlc ^^^^ ^ tablespoons butter, stir in this % cup . ^^ cornstarch, 14 teaspoon salt and few grains Fritters MOREYS solitaire pepper. Add grad- ually the juice of Vj lemon, 2 cups MOREYS SOLITAIRE GRATED PINEAPPLE and M> cup sugar while stirring constantly. Let simmer five minutes, then pour slowly over 1 egg, well beaten; return to range and cook until egg is set. Turn mixture into a shallow pan to depth of I/2 inch. Chill and cut in shape Sara- toga wafers. Dip in batter and fry in deep hot fat. Drain on brown paper and sprinkle with powdered sugar. MorP/ys So/i ^^i^ 2 cups MOREYS SOLITAIRE CIDER with ^r^wit^c/o o^M- ^ ^^p sherry wine, i/_> cup XXX brandy, the thin tBire Cider rind of l large lemon, 1 medium-sized cucumber Clin thinlv sliced, a few gratings of MOREYS SOLI- ^ " TAIRE NUTMEG. Then sweeten to taste with sugar syrup made by cooking 2 cups sugar with 4 cups water until a thick syrup is formed. Pour over a block of ice placed in punch bowl. JMoreVS Raisin ^^^^ together 2 cups pastry flour, 3 teaspoons ^ ^ baking powder, 14 teaspoon salt and 3 table- OCOneS spoons sugar. Add V. cup MOREYS SOLL TAIRE SEEDED RAISINS cut in halves. Rub in 4 tablespoons butter with tips of fingers, add 1 well-beaten egg and 1/2 cup thin cream, stirring mixture with a knife. (More cream may be added if necessary.) Turn dough on a floured board, knead slightly, then pat and roll into a sheet y^ inch in thickness. Cut dough in diamonds and bake in a hot oven. Split and toast delicately under the gas flame. Serve immediately with butter and MOREYS SOLITAIRE QUINCE JELLY or MOREYS SOLITAIRE HONEY. Pinffltynip Drain 1 can MOREYS SOLITAIRE HAWAIIAN rui^ttyjJVK:^ PINEAPPLE from syrup in can. Dry thor- SSillte oughly on a crash towel. Saute to a delicate (With Roast Leg of Spring browu in melted butter. Serve with Roast t^amb) Capon, Guinea Chicken or Leg of Spring Lamb. See complete list of items comprising the Solitaire line, pages 85 to 88 "THE BEST THE GROCER CAN DELIVER." 43 Solitaire, FIVE WAYS OF MAKING GOOD COFFEE Mnr(>ll^ ^nli To 1 cup of medium-ground SOLITAIRE COF- iTXKjiK^y^ T, J FEE add 1 tablespoon of the slightly beaten taire Boiled white of egg and Vo cup of cold water. Mix well Cnifaa* ^^^ ^^^^ ^^^^ ^ scalded granite-ware coffee pot. ^^JU^^ Add 6 cups of freshly boiled water. If the spout is not covered, stuff it with soft paper to pre- vent the loss of the fragrant aroma. Place on range and boil live minutes. Stir and pour off 1 cupful to clear the spout of grounds. Re- turn to pot and add 14 cup of cold water to complete the clearing. Place on back of range where coffee will keep hot (but not boil) for ten minutes. Serve at once in warm cups with hot milk or cream. If coffee does not boil it will be muggy; if it boils too long the bit- ter principle is extracted and the delicious flavor is destroyed. If for any reason the coffee must stand longer, it should be drawn off the grounds into another hot pot and keep it at a uniform tem- perature. Tn Maho ^nJi Allow 2 level tablespoons of MOREYS SOLI- . ^^%. \. TAIRE COFFEE (medium ground) and 1 tea- tRire Coffee for spoon of white of egg; mix well. Add 1 cup cold Qyiq water, cover closely and let stand over night. In the morning turn into an individual granite- ware coffee pot (previously scalded), place on range and bring to boiling point. Let boil one minute; remove to back of range, let stand three minutes. Pour carefully and the coffee will be very clear. To Mahf> a '^0 ^ ^^P ^^ medium-ground SOLITAIRE COF- lu ^^^^'^ ^ FEE add 1 egg (previously washed), slightly SfTlRll Pot of beaten and shell crushed. Mix thoroughly. To /VTnroiiQ ^nli ^^^ °^ ^^^^^ quantity add 1/3 cup of cold water. inureyb OUH- ^^^.^^ ^^^^ ^ scalded granite-ware coffee pot, add tQ-ive Coffee 2 cups freshly boiled water. Place on range and boil three minutes. Remove to back of range, let stand ten minutes; serve in warm cups with hot cream. Pour re- maining coffee into a jelly glass with a closely fitted cover; set aside in the refrigerator. Use the following morning. Solitaire '^^ prepare SOLITAIRE CAFE NOIR use 2 cups of medium-ground coffee. Wash an egg and Cafe Notr crush the shell, beat egg slightly. Add to coffee, (After Dinner Coffee) mix thoroughly and add Vo cup cold water; stir well, and pour into a scalded agate-ware coffee pot; add 6 cups of freshly boiled water. If the spout is not covered, stuff it with soft paper to prevent the loss of the delicious, fragrant aroma. Place on range and boil five minutes. Stir and pour off one "TO THE RIM OF THE WORLD FOR THE FINEST." 44 Delicious Dishes cup to clear the spout of grounds. Return to pot. Add % cup cold water to complete the clearing. Remove to back of range for ten minutes, where coffee will keep hot (but not boil). Serve immediately in small, warm, after-dinner coffee cups, with or without sugar. Fil- tered coffee is prepared by the epicure, where hot milk or cream is not used, as is the invariable rule with Cafe Noir (black coffee). Owing to its stimulating qualities, Cafe Noir taken after a heavy meal often proves very beneficial. This recipe may be divided in halves or quarters, according to the quantity desired. CSife an Lstit '^^ ^ ^^P ^^ medium-ground SOLITAIRE COP- '^ FEE add 1 tablespoon of the slightly beaten white of egg and V-i cup of cold water. Mix well and add 3 cups of freshly boiled water; stir thoroughly and turn into a scalded agate-ware coffee pot. If the spout is not covered, stuff it with soft paper to prevent the loss of the fragrant aroma. Place on range and boil five minutes; stir and add i/4 cup of cold water to com- plete the clearing. Place on back of range for ten minutes where coffee will keep hot (but not boil). At this stage in the process put 3% cups milk in a double boiler to scald. When milk bubbles around the edge and a scum is formed on top it is ready for use (will require about ten minutes) ; pour both the scalded milk and hot coffee into a hot pot and serve in warm cups immediately. "Sol" and Coffee First Things in the Morning See complete list of items comprising Solitaire line, pages 85 to 88 'THE BEST THE GROCER CAN DELIVER. 45 Solitaire, THE BEST WAY TO MAKE TEA Freshly drawn water brought quickly to the boiling point is the first item of importance. The second is a clean agate-ware or earthen teapot. The third, and most important, is the quality of tea used. When the water has reached the boiling point, scald the teapot, already cleaned; put into it MOREY'S SOLITAIRE TEA, in the propor- tion of 2 teaspoons of tea to 2 half-pint measuring cups of boiling water; let it infuse three or four minutes. But do not allow it to boil. If the tea is too strong, dilute it with boiling water; if not strong enough, do not try to secure greater strength by longer steeping, but increase the quantity of tea to 3 teaspoons of tea to the same amount of water. All the tea should be drawn off the leaves at the first serving. The Afternoon "^^^ afternoon tea, whether served informally or ^ '^ as a more pretentious function, has not only Tea grown in popularity, but it has become a per- manent feature of American hospitality. The Five o'clock Tea is an old-time custom of our English cousins. The TdeRl Tea,- '^^^ American hostess is rapidly becoming a con- rr uic> ^.~ noisseur regarding teas. She has found that the I Bole CyerVlCe success of the afternoon tea depends almost en- tirely upon the quality of tea used on her tea- table. Since TEA is the feature of this popular social function, her attention immediately turns to a careful investigation of this important item. She finds it in all its perfection of ambrosial sweetness and aro- matic odor in MOREY'S SOLITAIRE TEAS — the very acme of pure, high-grade accessions to her tea-table. With these delicious teas, dainty china, silver and linen, served with some of the following tea-table delicacies, and attractively gar- nished, the success of "Milady's" Afternoon Tea is assured. Fnr Tinn Cutl^ P"t IV. teaspoons of MOREY'S SOLITAIRE jf r,^ ^^F^ rpg^ ijj-^Q tj^g tea-ball: have ready boiling water of Tea in the teakettle. Fill 2 warm cups % full of the {Made with the Tea-Ball) water; put the ball into first one cup and then the other, lifting the ball up and down until the desired strength is obtained (which may be determined by the color as well as the taste). Do not allow the ball to remain in the cups more than four minutes. The tea-ball will be found a great convenience when making but one or two cups of tea. MoreUS Soli- MOREYS solitaire teas are made and ^ . served in either the dining or drawing room and tatre Five the Five o'clock Tea-kettle (Samovar) and the o'eloeh Tea tea-ball or teapot are used. Other attractive tid- "^ ^ bits are served with the tea, such as dainty wafers, small, thin, sweet sandwiches, conserves, etc., etc. "TO THE RIM OF THE WORLD FOR THE FINEST." 46 Moreys Solitaire Frozen Apricots Moreys Solitaire Pineapple Fritters Fritter Batter Pineapple Sauce Moreys Solitaire Spiced Tea Sandwiches Moreys Solitaire Spiced Tea Moreys Solitaire Clams a la Newburg Recipes for July Moreys Solitaire Tea Punch ^For 4th July Celebration) Eggs, Morey Style Moreys Solitaire Olive Sandwiches Moreys Solitaire Tea with Mint Moreys Solitaire Sour Cream Spice Ca/^c Spiced Doughnuts Grape Juice Ice Cream Chiclien a la King, Soli^ taire Style {Chafing Dish) Moreys Fruit Cookies Moreys Solitaire Pressed Beef Flank Jellied Chiclien (For Jane Wedding Luncheon) Green Peppers Stuffed with Rice 47 Solitaire, Moreys Soli- taire Frozen Apricots Drain MOREYS SOLITAIRE PEELED APRI- COTS from the syrup; cut apricots in 14-inch dice. To the syrup add 1 cup sugar, an inch strip of the thin peel of an orange and 1 quart of water. Heat to boiling point and cook ten minutes. Remove peel, add 1 cup sugar, 1/3 cup of orange curagoa and the apricot dice; let stand over night, then freeze. Serve in stem glasses, garnish with 2 strips of candied orange peel, arranged at right angles across the top of each portion, with a candied cherry set in centre. Moreys Soli- taire Pine- le Fritters Drain MOREYS SOLITAIRE SLICED PINE- APPLE from the liquor; sprinkle with orange curagoa and let stand one hour. Drain (re- finn1(> Frittf*r^ serve liquor) and dry on a crash towel. Dip djjyi^x^ A #f.f.n?io g^^j^ gj.^^ .^ fritter batter and fry in deep hot fat, turning once. Drain on soft paper. Serve immediately with hot Pineapple Sauce. Fritter Batter ^^^^ together twice l cup flour, 14 teaspoon salt and 1 tablespoon sugar. Add gradually 2/3 cup milk, yolks of 2 well-beaten eggs, 1 tablespoon olive oil and the whites of 2 eggs beaten stiff. Add the curagoa to the pineapple syrup drained from the pineapple, add the juice of V2 a lemon; strain. Heating to boiling point, add 1/2 cup sugar sifted with V2 tablespoon arrowroot and a few grains salt; let boil six minutes. Add more curagoa if stronger flavor is desired. Pour around fritters. Pineapple Sauce Moreys Soli- taire Spiced Tea Sand- wiches Moreys Soli- taire Spiced Tea Spread thin slices of Boston brown bread with MOREYS SOLITAIRE QUINCE JELLY; sprinkle thickly with chopped Brazil nut meats. Place another thin slice of brown bread over each and press together. Serve with MOREYS SOLITAIRE SPICED TEA. Serve on porch at "Thimble Tea." Put 3 teaspoons of MOREYS SOLITAIRE FOR- MOSA OOLONG TEA into a scalded teapot. Pour on 2 cups boiling water. Let infuse four minutes; then strain over V^ dozen MOREYS SOLITAIRE WHOLE CLOVES. Let stand until cool, then pour into glasses filled half full of cracked ice. Pass fine granulated sugar. The flavor of this tea is much finer if the tea infusion is quickly chilled. 'TO THE RIM OF THE WORLD FOR THE FINEST." 4S Del ICIOUS Dish es Moreys Soli- taire Clams a la Newburg Drain MOREYS SOLITAIRE CLAMS from the liquor in the can. Remove soft parts, chop fine the hard parts. Melt 3 tablespoons butter in a saucepan, add chopped clams, % teaspoon salt, a few grains each of MOREYS SOLITAIRE CAYENNE PEPPER AND NUTMEG; add 14 cup sherry wine and cook gently six minutes. Add soft parts of clams and ^2 cup thin cream, and continue cooking two minutes. Remove to back of range and add the yolks of 3 eggs slightly beaten and diluted with some of the hot sauce to the consistency to pour. Serve on triangles of toast. Moreys Soli- taire Tea Punch {For 4th July Celebration) and add to punch punchbowl with a guests. Prepare a syrup by boiling 1 cup water and 2 cups sugar eight minutes; add 1 cup of MOREYS SOLITAIRE ENGLISH BREAKFAST TEA infu- sion, 2 cups of fresh strawberry syrup, the juice of 5 lemons, juice of six oranges and 1 can of MOREYS SOLITAIRE GRATED PINEAPPLE. Soak 1 cup of candied cherries, cut in halves, several hours in Medford rum to cover. Drain with 1 quart of Manitou water. Serve in china block of ice. Twice this recipe will serve 100 IS, Morey Style F^00S Pick over and chop fine % glass of smoked dried ^^ ^ beef; cover with boiling water; let stand one minute, then drain. Add 1 cup of MOREYS SOLITAIRE TOMATOES, % cup grated cheese, a few drops of MOREYS SOLITAIRE ONION EXTRACT and a few grains each of MOREYS SOLITAIRE CAYENNE PEPPER. Melt 2 tablespoons butter in an omelet pan, add mixture and bring to boiling point. Add 4 eggs slightly beaten, cook until of a creamy consistency, stirring and scraping from bottom as when scrambling eggs. Roll mixture carefully to one side of pan, then remove to hot serving platter. Sprinkle with grated cheese and paprika. Garnish with sprays of parsley. For the Afternoon Tea Moreys Soli- taire Olive Sandwiches Spread Sal tines with the following mixture: Rub a Neufchatel cheese to a cream with a little Mayonnaise dressing, season with paprika. Chop fine 8 MOREYS SOLITAIRE OLIVES, and mix with an equal quantity of finely chopped pecan nut meats; add to cheese. Moisten with Mayonnaise to the consistency to spread. Lay over each another Saltine and press gently together. Serve with MOREYS SOLITAIRE TEA, with mint flavor. 'THE BEST THE GROCER CAN DELIVER. 49 Solitaire, Moreys Soli- taire Tea with Mint Prepare the same as iced tea. Put two or three mint leaves in each glass, add sugar (to taste) and strain over the hot freshly made tea infu- sion, chill. Fill glasses 1/3 full of cracked ice before adding tea. Garnish each glass with a sprig of mint. Moreys Soli- taire Sour Cream Spice 'e Beat 2 eggs until thick and light; add grad- ually y2 cup soft brown sugar, i^ cup MOREYS SOLITAIRE MOLASSES and % cup sour cream. Mix and sift 1% cups flour, 2 teaspoons soda, 11/4 teaspoons each MOREYS SOLITAIRE Cafre GINGER AND CINNAMON, H teaspoon of MOREYS SOLITAIRE CLOVES and 14 teaspoon salt; add gradually to first mixture, beating constantly. Turn into a buttered and paper-lined shallow pan and bake thirty minutes in a moderate oven. Spiced Doughnuts Beat 3 eggs until thick and lemon tinted, add 11/2 cups soft brown sugar, 31/2 tablespoons soft butter. Mix and sift 5 cups flour, 1% teaspoons soda, 1 teaspoon salt, 1 teaspoon MOREYS SOLI- TAIRE NUTMEG, 2 teaspoons MOREYS SOLITAIRE CINNAMON, V-> teaspoon MOREYS SOLITAIRE CLOVES. Add alternately to first mixture with I14 cups sour cream or buttermilk. Chill dough, roll, shape as other doughnuts and fry in deep, hot fat. Drain on brown paper; when cold dust over with powdered sugar. Grape Juice Ice Cream Cook 1 cup sugar with i,{. cup water three minutes. Cool and add to 1 quart cream. Add % tablespoon MOREYS SOLITAIRE ORANGE EXTRACT and % tablespoon MOREYS SOLI- TAIRE LEMON EXTRACT and 1 cup MOREYS SOLITAIRE GRAPE JUICE. Ohiohf>ti ^ Ja ^^^It 4 tablespoons butter in a blazer or sauce- Z";. ^ ' f: , pan. Add 4 tablespoons fiour mixed with V> King, Solitaire teaspoon salt and Vs teaspoon MOREYS SOLI- <^f.,1c, TAIRE WHITE PEPPER and few grains *^^y^^ MOREYS SOLITAIRE NUTMEG. Stir until {Chafing Dish) ^gu blended, then add gradually IV2 cups chicken stock, stirring constantly until smooth and glossy. Add gradually V2 cup hot cream; continue stirring until well blended. Add 2 cups cold cooked chicken cut in i/4-inch cubes and li.> tablespoons green pepper finely chopped and V-^ can MOREYS SOLITAIRE CANNED MUSHROOMS thinly sliced, 1/3 teaspoon onion juice. Cook until heated throughout. Then add 1 egg yolk slightly beaten, stirring constantly. Serve at once on hot buttered toast. "TO THE RIM OF THE WORLD FOR THE FINEST.' 50 Delicious Dishes jyiOYQtlS Fvuit Cream 1 cup butter or lard, add gradually 1% " cups soft brown sugar, add 3 eggs beaten until CooIlteS thick and lemon tinted with MOREYS SOLI- TAIRE PASTE FOOD COLOR. Sift 2 cups flour, with % teaspoon salt, 1 teaspoon MOREYS SOLITAIRE CINNAMON, i/o teaspoon MOREYS SOLITAIRE CLOVES, i/l> teaspoon MOREYS SOLI- TAIRE NUTMEG. Add to first mixture while stirring constantly. Add 1 teaspoon soda dissolved in 3 tablespoons hot water. Mix 1 cup Eng- lish walnut meats broken in pieces with V^ cup MOREYS SOLITAIRE CURRANTS, 2/3 cup MOREYS SOLITAIRE SEEDED AND SHREDDED RAISINS, 3 tablespoons finely cut candied orange peel. Dredge with 1 cup flour and stir into mixture. Drop from tip of spoon on a buttered tin sheet 1^2 inches apart. Bake in a moderate oven. Mnrf>ii^ So// Wipe, remove superfluous fat and roll a flank ^ ''T ^ \ of beef. Put in a kettle with boiling water. Add taire Pressed l tablespoon salt, i-> teaspoon MOREYS SOLI- Rc»£>i Ffanh TAIRE WHOLE BLACK PEPPER, 4 MOREYS x>t;t;j r lanfx, solitaire whole cloves, a bit of bay leaf. Add a bone or two brought from the mar- ket. Cook until meat falls in shreds; there should be but little liquor left in kettle when meat is cooked to shreds. Dispose meat in a brick- shape agate bread pan and strain over liquor. Cover and lay a heavy weight on top of meat. When cold, unmould, slice thinly and serve with MOREYS SOLITAIRE CHILI SAUCE. Jellied Dress, clean and cut up a 4 or 5-pound fowl. Put in a kettle with 1 sliced onion, 1 stalk celery s^htcJ^etl cut in inch pieces, a bit of bay leaf and % tea- {For Jane Wedding Luncheon) SpOOn MOREYS SOLITAIRE PEPPER-CORNS. Cover with boiling water and cook slowly until meat falls from the bones. Add ^2 tablespoon salt the last half hour of cooking. Remove chicken; reduce stock to % cup, strain and skim off fat. Decorate the bottom of a delicately oiled brick-shape mold with MOREYS SOLI- TAIRE PIMENTOES, sliced MOREYS SOLITAIRE STUFFED OLIVES and sliced hard-cooked eggs. Remove skin and bones from meat and pack in meat sprinkled with salt and MOREYS SOLITAIRE PEPPER. Pour on stock, cover mould with a heavy weight; chill in refrigerator until firm. Unmould on serving platter on a bed of parsley and gar- nish with MOREYS SOLITAIRE BRANDIED PEACHES, or surround with a border of MOREYS SOLITAIRE WHITE ASPARAGUS TIPS drained from the liquor, rinsed with ic^ water, again drained and ar- ranged around mould of chicken with roses of coral Mayonnaise dress- ing placed at intervals over tips. "THE BEST THE GROCER CAN DELIVER." 51 Solitaire, Green Pep- pers Stuffed with Rice Cut a slice from the stem end of 6 green peppers of uniform size, remove seeds and veins. Cook 5 minutes in boiling salted water to cover. Drain and arrange peppers in buttered custard cups. Cook 2/3 cup MORBYS SOLITAIRE RICE in 2 quarts boiling salted water until tender; drain. Chop 3 onions previously cooked in boiling salted water. Moisten onions with 1/3 cup white sauce. Fill peppers with alternate layers of rice and creamed onions, put a thin layer of cream sauce on top each pepper and cover each pepper with buttered cracker crumbs. Cook in oven until crumbs are browned. Remove to serving platter and pour around IVi cups of MOREYS TOMATO SAUCE, heated to boiling point. A daintea, tastea cup of tea is a spur to genialitea and a token of hospitalitea. She serves qualitea and puritea who serves plentea of Moreys olitain Tea Ceylon and India or Uncolored Japan Also English Breakfast, Gunpowder, Oolong, Pan Fired Japan, Japan and Gunpowder Blend "ASK FOR THE KIND YOU LIKE" See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST," 52 Recipes for August Moreys Solitaire Clam Cro- quettes Moreys Solitaire Frozen Custard Moreys Solitaire Raspberry Jelly Roll Moreys Solitaire Fig Ice Cream Sauce Tar tare Moreys Solitaire Spiced Watermelon Rind Moreys Solitaire Salmon Cutlets Grape Juice Parfait Moreys Solitaire Pineapple Lemonade Moreys Solitaire Sour Cream Pie Stuffing for Fish Lobster Wiggle Hot Sultana Biscuits Moreys Solitaire Spiced Chocolate Caf^e Lady Baltimore Ca/^e Casserole of Rice and Veal Balked Bass with Piquant Stuffing Fruit Filling 53 Solitaire, Mnrf>lJ^ So//- Drain (and reserve the liquor) from MOREYS xr±KJi^y^ tjiji^i. SOLITAIRE CLAMS (there should be 1 pint). tRlYQ ClBtn Remove the tough portion and cut the remainder Crrkrvii^ff^Q in 3 or 4 pieces. Prepare a sauce of M cup but- y^luquk^LLt^d ter, 1/2 cup flour, 14 teaspoon salt, V2 teaspoon of paprika, 1 cup of liquor drained from clams or chicken stock, 1/3 cup of thin cream; remove to back of range and add 1 well-beaten egg; let cook, stirring constantly until thick; then add clams, 1 teaspoon onion juice, I/2 teaspoon finely chopped parsley, yy teaspoon lemon juice, more salt if necessary and a few grains MOREYS SOLITAIRE CAYENNE. Chill, shape and roll in crumbs; dip in egg and again roll in crumbs. Fry in deep hot fat. Add hot water to liquor drained from clams to make 1 cup. Serve with Sauce Tartare. JVlOTCVS Soli- Prepare a custard with the following ingredi- ^ ents: 2 cups milk, yolks of 4 eggs, slightly taire t rOZen beaten, 2/3 cup sugar, 14 teaspoon salt. Cook Custa.Td *^ ^ double boiler until mixture coats the spoon. Remove from range and chill. Then add 2/3 cup of cream and % tablespoon of MOREYS SOLITAIRE VANILLA EXTRACT. Freeze in the usual way. Serve with MOREYS SOLITAIRE RASPBERRY JELLY ROLL. M-OreyS Soli- ^^^^ ^ ^Sgs until light, add 1 cup fine sugar - . jrj gradually, beating constantly; add iy_> tea- tBtVe Jx^BSp- spoons milk. Mix and sift 1 cup pastry flour beTTU Jelltl ^'^^^ -'- teaspoon baking powder, 14 teaspoon jy jj ^ salt, 1 teaspoon MOREYS SOLITAIRE ORANGE KOU EXTRACT and 1 tablespoon melted butter. Turn into a well-buttered, paper-lined dripping pan; spread evenly and bake twelve minutes in a moderate oven. Remove from oven and turn on a sheet of paper dredged with powdered sugar. Remove paper from cake, trim the ends and sides evenly, spread quickly with MOREYS SOLITAIRE RASPBERRY JELLY, and roll. After rolling cake, roll the paper around the cake to preserve its shape. Work rapidly while cake is warm, otherwise cake will break while rolling. lyiOVeVS Soli- Prepare a custard of 5 eggs' yolks, slightly . ^. J beaten, 1 cup sugar, 1 teaspoon salt and 3 cups tBtVe r l§ Ice milk; cook in double boiler until mixture coats Crea.m *^^ spoon, strain and add 1 pound figs, finely v^ft^ct/fi. chopped, chill. Then add 1 tablespoon of MOREYS SOLITAIRE VANILLA, 2 tablespoons sherry wine, the whites of 5 eggs beaten until stiff and ly^ cups heavy cream beaten until solid. Freeze and mould. Serve on ice cream platter surrounded with SOLITAIRE PEELED SOUTHERN FIGS drained from the syrup. "TO THE RIM OF THE WORLD FOR THE FINEST." 54 Delicious Dishes Sauce Ta.rta.re ^^ ^ *^^P ^^ Mayonnaise add 1/2 tablespoon each of capers and MOREYS SOLITAIRE OLIVES, SWEET GHERKINS, parsley and 1/0 shallot, all finely chopped; mix thoroughly and keep in a cool place until ready to serve. flloreVS Soli- ^^^gq the melon as for serving; remove all the . o • ^ P^^^ portion and pare off the green rind. Cut tatre SptCea the white rind in half-inch dice. Cover with Wsif^rm^Jnn salted water, allowing 2 tablespoons salt to each VY hiiop ^^^^ l ^^P sugar, Vo cup MOREYS SOLITAIRE ^ ^^, GRAPE JUICE until it threads, then pour in a Parjait fine stream slowly onto the whites of 2 eggs beaten until foamy, beating constantly. Chill. Add 1/0 cup MOREYS SOLITAIRE GRAPE JUICE and 1 tablespoon lemon juice to 2 cups heavy cream, beat until stiff, then fold into first mixture. Turn into a mould, adjust cover securely and pack in ice and salt and let stand four hours or longer. Unmould on a cold serv- ing dish covered with a lace paper doily and sprinkle with candied violets or white lilacs. "THE BEST THE GROCER CAN DELIVER." 55 Solitaire, Mr^foiiQ ^rkli Prepare a syrup by boiling 2 cups water and 1 iriuri^y^ OUlt,- ^^^ ^^^^^ ^.^^^^ minutes; add 1 can of MOREYS tatre Pine- solitaire grated pineapple ^d the B,VVle LemOTl- ^^^^^ °^ ^ lemons; cool and add 1 quart of ice B,de Serve in tall, thin glasses, garnish each with the half of a slice of MOREYS SOLITAIRE SLICED PINEAPPLE and 1 large, unhulled, fresh strawberry. Mf\rcniQ ^rkli Pare, core and chop tart apples (there should lYiuik^y^ OUU ^g ^ ^^p). ^^^ ^ ^^p Q^ MOREYS SOLITAIRE taire Sour seeded raisins, chopped; l cup sugar, i/o C^roam Pio ^^P sour cream, !/•> cup sour milk, 1,4 teaspoon K^ik^ani /-tt; ^^^j^ MOREYS SOLITAIRE CINNAMON, CLOVES AND NUTMEG and 14 teaspoon salt. Mix ingredients thoroughly and bake between two crusts of rich pastry. Stuifin^ fOT ^^^-^ ^^^ following ingredients in the order jL/ & J given. This makes a dry, crumbly stuffing. Fish If moisture is desired, add a little hot water. Crush crisp crackers, there should be 1 cup, add 14 cup melted butter, 14 teaspoon salt, Vg teaspoon MOREYS SOLI- TAIRE BLACK PEPPER, few grains MOREYS SOLITAIRE CAY- ENNE, few drops MOREYS SOLITAIRE ONION EXTRACT, 1 tea- spoon each MOREYS SOLITAIRE CAPERS AND PICKLES, finely chopped, and 1 teaspoon finely chopped parsley. Mix thoroughly and use as stuffing for baked fish. LobsteV ^^^^^ ^^^ ^^P butter in blazer, add 3 tablespoons . - flour, mixed with 1/2 teaspoon salt, Vg teaspoon WlggLe MOREYS SOLITAIRE PEPPER and few grains MOREYS SOLITAIRE CAYENNE. Add grad- ually 1% cups thin ci'eam or milk. Beat until smooth and glossy; then add^ 1 cup MOREYS SOLITAIRE LOBSTER cut in cubes and 1 cup MOREYS SOLITAIRE PEAS, drained from their liquor in can and well rinsed with cold water. Reheat and serve on triangles of hot buttered toast. If desired, 1 tablespoon lemon juice may be added. Ifrtf ^iilfatia ^ift together 2 cups flour, 4 teaspoons baking iiuL oi^M.c»ji.c» powder, % teaspoon salt. Rub in 2 tablespoons BtSCUttS butter with tips of fingers, add % cup thin cream and 1/3 cup MOREYS SOLITAIRE SUL- TANA RAISINS. Turn on a lightly floured board and roll to M>- inch thickness, shape with a Fairy biscuit cutter (1 inch in diameter) dipped in flour. Set close together in a buttered pan and bake ten minutes in a hot oven. Serve with butter and orange marmalade, honey or maple syrup. "TO THE RIM OF THE WORLD FOR THE FINEST." 56 Delicious Dishes JVLoretlS Soli- Cream 1/3 cup butter, add gradually % cup . e • ^ sugar. Beat the yolks of 2 eggs until thick and tBlte OplCea llght, adding gradually i/o cup sugar. Combine Chr^nntfifa mixtures. Add i/. cup hot mashed potatoes and s^ri^Ui^ULUt.^ 1 square of chocolate, melted; beat thoroughly. Ca^ke Mix and sift 1 cup flour, 2 teaspoons of baking powder, % teaspoon each of MOREYS SOLL TAIRE CINNAMON and MACE, Y^ teaspoon CLOVES and i/4 teaspoon salt. Add alternately to first mixture with 14 cup milk and 1 teaspoon of MOREYS SOLITAIRE VANILLA; then cut and fold in the whites of 2 eggs beaten stiff. Bake in a shallow pan and spread with Boiled Frosting. La.dlJ Rstlti- Cream % cup butter, add gradually 2 cups Lj€iKA,ij sugar while stirring constantly. Sift together more Ca/^e twice Syo cups flour, 214 teaspoons baking pow- der, few grains salt; add alternately to first mixture with 1 cup milk; add 1 teaspoon MOREYS SOLITAIRE VA- NILLA EXTRACT; then cut and fold in the stiffly beaten whites 6 eggs. Bake in three deep well-buttered layer cake tins. Put together with Fruit Filling and spread with Boiled Frosting. Cfi^^PYol^ of Butter a 2-quart brick-shape mould, line it with ^. ^^ *TJ/ , IV2 cups MOREYS SOLITAIRE RICE boiled, KtCe ana VeBl well seasoned and drained dry, to the depth of % inch. To 1 cup (packed solidly) finely chopped cold cooked veal add 1 egg slightly beaten, 2 tablespoons fine cracker crumbs and sufficient cream sauce to moisten. Season with salt, MOREYS SOLITAIRE PEPPER, paprika and few grains nut- meg. Add % tablespoon each lemon juice and finely chopped parsley. Pill center of mould with mixture and cover with more rice, place cover on mould and steam thirty-five minutes. Remove from mould to hot serving platter and surround with MOREYS SOLITAIRE TO- MATO SAUCE. Sprinkle rice with MOREYS SOLITAIRE PAPRIKA. BSiked BbSS Clean a 4-pound haddock, bass or lake trout, '4.U n* + sprinkle with salt inside, stuff and sew. Cut With "tqUBtlt 5 diagonal gashes on each side of back bone ^tuifin0 ^^^ press a lardoon (a narrow strip of salt cups bread flour with 1 teaspoon soda, I14 teaspoons MOREYS SOLITAIRE CINNAMON, 1/0 teaspoon MOREYS SOLITAIRE CLOVES, V> teaspoon MOREYS SOLITAIRE NUTMEG and 1% tea- spoons baking powder. Add alternately to first mixture with 1 cup sour milk. Add 1 cup MOREYS SOLITAIRE SEEDED RAISINS, M.' cup MOREYS SOLI- TAIRE CURRANTS and 2/3 cup English walnut meats broken in small pieces. Beat thoroughly and bake in warm buttered iron gem cups. Spread with Maple Cream Frosting, and press the half of an English walnut meat on top of each cakelet. Moreys Soli- taire Jelly Jumbles for School Lunch- eon Box Make three cuts over pie), crimp the lated sugar. Bake losing their shape. Currant Cream 1/3 cup butter, add gradually 14 cup _ _ ' sugar while stirring constantly. Sift together /VluffinS 2 cups flour, 4 tablespoons baking powder and V2 teaspoon salt. Add i/o cup MOREYS SOLI- TAIRE CURRANTS, mix thoroughly and add to first mixture alter- nately with % cup thin cream or rich milk. Add 1 egg beaten very light. Bake in well-buttered hot iron gem cups. Cream i/^ cup butter, add gradually 1 cup fine sugar, 1 egg beaten until thick and light, i/^ teaspoon soda dissolved in 1/2 cup sour milk, i/i teaspoon salt and Vj teaspoon each MOREYS SOLITAIRE LEMON and VANILLA EX- TRACTS. Add sufficient flour to make a soft dough. Chill dough and shape with a large round cutter. Spread one-half of each round with MOREYS SOLITAIRE PLUM JELLY. in the other half and fold over jelly (like a turn- edges with a fork and sprinkle tops with granu- in a medium-hot oven to prevent jumbles from "TO THE RIM OF THE WORLD FOR THE FINEST." 60 Delicious Dishes MoretIS Soli- ^^^ ^^^ ^^^^ ^ ^^P^ pastry flour, 1^ teaspoon , . Q,. * salt, 4 teaspoons baking powder, add 2 table- tBtVe ollCeCl spoons butter, rubbing it in lightly with tips of PeBCh Short- fingers; add gradually % cup of milk, cutting t it in with a knife. Knead slightly on a floured Ca^i^e board; divide in two equal parts. Pat roll each part to fit a round layer cake pan and about % inch in thickness. Lay one piece in a buttered layer cake pan, spread with melted butter, place remaining piece over this and press edges lightly together. Bake fifteen minutes in a hot oven. Remove from oven to serving platter, separate layers. Spread bottom layer with soft butter and cover with a layer of MOREYS SOLITAIRE SLICED PEACHES, pre- viously heated in their own liquor, then drained. Cover with remaining cake and repeat. Pile whipped cream on top of peaches, sweetened and flavored with MOREYS SOLITAIRE ORANGE OR LEMON EXTRACT. MnrPU^ So/i- ^"^ MOREYS SOLITAIRE SWEET POTA- ifLKJiK^yo ", TOES through a puree sieve (there should be 2 tBtVe SW0Ct cups); add 1 cup milk; cream % cup butter, Potato Pie ^^^ gradually 1 cup sugar and the lightly beaten yolks of 4 eggs. Combine mixtures, add i/> tea- spoon MOREYS SOLITAIRE NUTMEG, i/L> cup brandy and lastly the stiffly beaten whites of 4 eggs. Turn mixture into deep pie pans lined with rich paste and bake. Serve cold with powdered sugar sifted over top. This quantity makes two large pies. SOUT CvQSiTYl Beat 3 eggs very light without separating, add ^ - 1 cup granulated sugar gradually, 3 tablespoons UOU^rltllltS butter and li/4 cups sour cream or buttermilk alternately with 5 cups flour, previously sifted with 11/2 teaspoons soda, 1/2 teaspoon MOREYS SOLITAIRE NUTMEG, Vo teaspoon salt. Chill dough thoroughly, shape with cutter and fry in deep hot fat. Chicken Dress, clean and cut up a chicken. Sprinkle V /S * with salt, MOREYS SOLITAIRE PEPPER and a IB K^teOle dredge with flour. Saute a golden brown in salt pork fat. Cut 1 onion in small cubes, mince 1 green pepper, cut 3 large fresh mushrooms in small pieces, 1 cup MOREYS SOLITAIRE TOMATO PULP. Remove chicken from pan, drain off fat, add V2 cup butter. When melted add vegetables and cook three minutes. Add 1 cup MOREYS SOLITAIRE WASHED RICE and 21/2 cups brown stock, season with salt and MOREYS SOLITAIRE PAPRIKA, cover and cook five minutes. Arrange chicken over mix- ture, cover and simmer % hour. (Add more stock if necessary.) When chicken is tender, remove to serving platter and surround with rice and vegetables. A small clove of garlic may be added. "THE BEST THE GROCER CAN DELIVER." 61 Solitaire, N\nY(>ii^ ^nli Remove the skin and bones from 1 can of . ^ 7^ MOREYS SOLITAIRE SALMON. Rub to a tSilTC OQ,lf7lOtl paste; add Vj cup thick sweet cream. Season ^ftnrfiJlli^h^a highly with salt and MOREYS SOLITAIRE tJciiiu,u/t.^tiK^o CAYENNE and paprika; add li/o teaspoons lemon juice and a slight grating of the rind, 1 tablespoon MOREYS SOLITAIRE OLIVES, finely chopped. Spread between thin slices of bread, spread with MOREYS SOLI- TAIRE SALAD DRESSING; over salmon mixture lay heart leaves of lettuce. Place another thin slice of bread over each and press edges lightly. Cut sandwiches in strips 3 inches long by I14 inches wide. Pile "log cabin" fashion on a doily-covered sandwich plate and serve. Or wrap each sandwich in wax paper and pack in the school luncheon box. JMoveVS Soli- Wash 1/. peck of seckel pears, discarding the . c • ^ imperfect ones, prick each pear several times ZSLtTQ t>ptCQCi with a coarse darning needle, and cook until Sechel Pea.T^ tender in boiling water to cover. ^ Remove carefully to sterilized jars and pour over them the following sweet pickle syrup. Put 1 pound white sugar in a preserving kettle, add 2 cups vinegar and 2 tablespoons of MOREYS SOLITAIRE STICK CINNAMON broken in pieces, 1 tablespoon INIOREYS SOLITAIRE WHOLE CLOVES and 1/. tablespoon MOREYS SOLITAIRE WHOLE ALLSPICE; bring to boil- ing point and simmer five minutes. Cover jars and let stand three days, then drain off syrup, heat to boiling point and simmer three minutes, pour over pears. Repeat. Then strain out spices and place a small bag in each jar, allowing 1 tablespoon each of stick cinnamon, whole cloves and 1 teaspoon all- spice to each bag. Seal and store. CBtltBloilV€ Select firm melons just ripe enough to be well ^ + n* t.1 flavored. Cut in slices, remove seeds, stringy OWeet FlCl^le portions and rind. Cut slices in pieces IVo inches long or thereabouts. Cover with cold salt water, using 14 cup salt to each quart water. Let stand over night. Drain and set to cook in boiling water, cooking a few^ pieces at a time, removing each piece as soon as tender. Weigh melon, and for each 7 pounds allow 21/0 pounds sugar, 3 cups MOREYS SOLI- TAIRE VINEGAR, 14 cup MOREYS SOLITAIRE ^\TIOLE CLOVES, % cup MOREYS SOLITAIRE QUILL CINNAMON broken in bits; tie spices in a piece of cheesecloth. Cook mixture until a syrup is formed. Pour the syrup over melon and let stand over night. Drain off syrup and pack melon in jars. Reduce the syrup by slowly boiling, then use to fill jars. The spices may be divided, tied in small pieces and one placed in each jar. By tying the spices in pieces of cheesecloth the fruit is not darkened. "TO THE RIM OF THE WORLD FOR THE FINEST." 02 Delicious Dishes jyioretlS Soli- wash and wipe 2 dozen firm, ripe tomatoes. . e • x7 Remove the roots and leaves of 6 stalks of celery. tSitVe €>ptCeCl Remove the seeds and veins from three red and CelerV Relish green peppers. Chop vegetables very fine, mix wt-i^t-f t/ xvt-t't.off, ^gjj ^^^ ^^^^ .^^^ ^ preserving kettle; add 2i/> cups sugar, 1% cups MOREYS SOLITAIRE VINEGAR diluted with i/> cup water, 2 tablespoons salt, 2 tablespoons each white mustard and celery seed, 1 tablespoon each MOREYS SOLI- TAIRE GROUND CINNAMON and CLOVES and i/o tablespoon MOREYS SOLITAIRE ALLSPICE. Let mixture simmer two hours. Fill ster- ilized fruit jars, seal and store. Serve with game and poultry. Chocolate Cream % cup butter, add gradually 1 cup sugar. jr, V /^ W ^^^t 4 tablespoons chocolate in a saucepan, add r rUtt K^OOr^teS 2 tablespoons sugar and 2 tablespoons boiling water; cook one minute. Cool slightly and add to first mixture. Add 2 eggs well beaten. Sift 2 1/3 cups flour with 2Mj teaspoons baking powder; dredge 1 cup MOREYS SOLITAIRE SEEDED RAISINS shredded, 1 cup broken English walnut meats with 4 tablespoons of flour, add flour and fruit to first mixture. Chill dough and drop from tip of spoon on a buttered sheet 2 inches apart. Bake in a moderate oven. Add more flour if necessary. EtneVBld Make a syrup by boiling 1 cup sugar and % cup . water until it threads when dropped from tip PB,YjSLtt of wooden spoon. Pour slowly on the stiffly {For Fall Wedding) beaten whites 3 eggs and continue beating until mixture is cold, then add 1 tablespoon MOREYS SOLITAIRE VANILLA EXTRACT. Add MOREYS GREEN SOLITAIRE FOOD COLORING in liquid form to 2 cups heavy cream and beat until solid. Combine with first mix- ture 1/4 cup chopped pistachio nut meats. Freeze in usual way and serve in tall stemmed glasses. Garnish top of services with whipped cream, sweetened and flavored with MOREY'S SOLITAIRE PISTACHIO EXTRACT and sprinkle with chopped pistachio nut meats. jyiOYCtlS Soli- Prepare a syrup, allowing 1 pound of sugar to. ^ . 1 pound of plums and 1 pint of vinegar to each tatre Spiced pound of sugar. AIIow 1 ounce of MOREYS p/,,*vjc SOLITAIRE CINNAMON, CLOVES and ALL- fiurn^ SPICE to 1 peck of plums. Wash and pick over plums and prick each with a coarse darning needle. Add spices to sugar, mix well and add vine- gar, bring to boiling point and simmer five minutes, then pour over plums; let stand three days, then drain plums from syrup, heat syrup again to boiling point and pour over plums; let stand three days and repeat. The last time reheat plums in hot syrup. The syrup should be reduced until thick. Store in glass fruit jars. Serve with meats. "THE BEST THE GROCER CAN DELIVER." 63 Solitaire, stuffed Ham- Roast Trim off fat tissue and remove bone from 2 pounds round steak. Pass meat through meat burg ROBSt chopper twice with 1 green pepper and 1 me- dium-sized onion. Cover 1 cup stale bread crumbs with cold water, let stand one hour. Drain and wring dry in tea towel; add to meat mixture. Season highly with salt and MOREYS SOLITAIRE PEPPER, add the white of 1 egg, and with the hands mix the ingredients thoroughly. Pat mixture out in an oval sheet, lay bread stuffing (made as for turkey) in center, then gradually fold meat over stuffing. Press meat into an oblong loaf. Try out marrow taken from bone and fat trimmings in a dripping pan, add 4 table spoons butterine or drippings, place meat in pan and roast in a medium- hot oven one hour, basting often with 1/3 cup butterine melted in 2/3 hot water, afterwards with dripping in pan. Remove to serving platter and surround with tomato or brown sauce. A cup of tea is the universal symbol of good will and hospitality among women. It's a gracious custom to serve your visitors with a steaming cup of fragrant Moreys ditain Tea Ceylon and India Blend or Uncolored Japan Also English Breakfast, Gunpowder, Oolong, Pan Fired Japan, Japan and Gunpowder Blend "ASK FOR THE KIND YOU LIKE" See complete list of items comprising Solitaire line, pages 85 to 88 'TO THE RIM OF THE WORLD FOR THE FINEST." 64 Recipes for October Moreys Solitaire Rice Grid- dle Calies Moreys Solitaire Pumpfiin Pie Moreys Solitaire Asparagus Salad Spiced Sweet Cider Moreys Solitaire Creamed Walnuts Moreys Solitaire Brownie Food for Hallowe'en Party Moreys Solitaire Jellied Yellow Free Peaches Moreys Solitaire Apple Chutney MoreysSolitaire Hallowe'en Sandwiches Moreys Solitaire Crullers Signora Cal^e Moreys White Spice Ca/je Red Kidney Beans a la Solitaire Peeled Apricots in Sherry Jelly Cream of Corn Soup Apple Compote with Whipped Cream Lobster Newburg 55 Solitaire, Mix and sift 2% cups flour with 21/2 teaspoons baking powder, Mi teaspoon soda, 1 teaspoon salt and 2 tablespoons sugar. Add 1/2 cup MOREYS SOLITAIRE RICE, cooked and cooled; working it in with the tips of fingers. Add 1 well-beaten egg and gradually 11/2 cups milk, stirring and beating ingredients until all are blended; add 2 tablespoons melted butter. Beat again and cook as other griddle cakes. Serve with MOREYS SOLITAIRE MAPLE SYRUP. To 11/2 cups MOREYS SOLITAIRE PUMPKIN add % cup soft brown sugar, I14 teaspoons MOREYS SOLITAIRE CINNAMON, V-. tea- hin Pie ^^^^^ moreys solitaire nutmeg, 14 cup ^ ^ sherry wine or brandy, 1 teaspoon salt, 3 eggs slightly beaten, IV2 cups milk and 1/2 cup cream. Mix ingredients thoroughly and bake in a deep pie pan lined with rich pastry. Serve cold with whipped cream, sweetened and flavored with MOREYS SOLITAIRE NUTMEG EXTRACT. Drain and rinse with cold water MOREYS SOLITAIRE ASPARAGUS TIPS. Cut rings from red and green peppers li inch wide. Care- fully slip 5 spears of asparagus through two rings (one red and one green). Arrange these "fagots" in nests of lettuce heart leaves. Sprinkle with finely chopped chives and serve with French Dressing, to which add 1 tablespoon of MOREYS SOLITAIRE TOMATO CATSUP. Put 1 gallon of sweet cider into a preserving kettle. Heat to boiling point with 1/3 cup of MOREYS SOLITAIRE STICK CINNAMON, broken in pieces, and 1/3 cup of MOREYS SOLI- TAIRE WHOLE CLOVES. Let boil gently until a delicate flavor of spices is imparted to cider. Skim when necessary. Remove from range and strain through double cheesecloth. Serve hot or cold; if hot, serve in warm stone steins. Put the white of 1 egg in a bowl, add 1 table- spoon of MOREYS SOLITAIRE VANILLA, 1/2 tablespoon cream or water and beat until well blended. Add 1 pound sifted confectioners' sugar gradually until stiff enough to knead. Turn on a board and knead until smooth. Shape in small balls, then slightly flatten, and place halves of English walnut meats opposite each other on each ball, press gently and set aside until firm. Dip each bon-bon into melted "Dot" Chocolate, place on an oiled platter. Sometimes less sugar is required, owing to the size of the egg. Moreys Soli- taire Rice Griddle Calies Moreys Soli- taire Pump- kin Pie Moreys Soli- taire Aspara- gus Salad Spiced Sweet Cider Moreys Soli- taire Creamed Walnuts 'TO THE RIM OF THE WORLD FOR THE FINEST." 66 Delicious Dishes Moreys Soli- taire Brownie Food for Hal- lowe'en Party first mixture, with 2 meats, chopped, and Bake in very small meat on top of each erate oven. Cream % cup butter, add gradually % cup powdered sugar, 2/3 cup MOREYS SOLITAIRE MOLASSES. Mix and sift 1% cups bread flour, 1/2 teaspoon MOREYS SOLITAIRE CINNA- MON, 14 teaspoon MOREYS SOLITAIRE CLOVES, 1% teaspoons baking powder, a few grains MOREYS SOLITAIRE MACE; add to tablespoons sherry or brandy, % cup pecan nut lastly fold in 2 eggs beaten until thick and light. buttered moulds. Place the half of a pecan nut before baking. Bake fifteen minutes in a mod- Moreys Soli- taire Jellied Yellow Free Peaches Drain MOREYS SOLITAIRE YELLOW FREE PEACHES from the syrup. Heat syrup to boiling point, add about 2/3 cup sugar. When sugar is dissolved add 14 box (or 1 ounce) of gelatine, previously soaked in % cup cold water, add sufficient boiling water to make 3 cups of liquid in all. Cool and add the juice of 1 lemon and ^4 cup peach brandy or sherry wine. Put a blanched almond in the pit cavity of each half peach and mould the halves in the liquid in a ring mould. Chill thoroughly. Re- move from mould to serving platter and surround with whipped cream, sweetened to taste and flavored with MOREYS SOLITAIRE NUTMEG EXTRACT. Moreys Soli taire Apple Chutney SOLITAIRE SEEDED 12 tart apples. 1 large Spanish onion 2 green peppers. 1 red pepper (mild). li/> cups MOREYS RAISINS. 2 cups cider vinegar. 2/3 glass MOREYS SOLITAIRE CURRANT JELLY. 2 cups sugar. Juice 4 lemons. 1 tablespoon MOREYS SOLITAIRE GINGER. 14 teaspoon MOREYS SOLITAIRE CAYENNE. 1 tablespoon salt. PROCESS: Wipe, pare and core apples, peel onion, remove seeds and veins from peppers, and chop all very fine. Add vinegar and jelly; place on range and simmer one hour, stirring often to prevent scorching; add raisins, lemon juice and sugar mixed with ginger, cay- enne and salt. Continue simmering one hour, stirring constantly. Remove from range and, while hot, turn into fruit jars. Seal and store. Serve with meats. "THE BEST THE GROCER CAN DELIVER." 67 Solitaire, Mr^rcniQ ^nli I^rain MOREYS SOLITAIRE PEELED SOUTH- iriuit^y^ tjULt. ^-^^ FIGS from the syrup, cut them in thin tBive slices and arrange them over thin slices of ffnJInuJ^'f^n Boston brown bread; sprinkle thickly with naiiuiv^ ^ii finely chopped pecan nut meats, add a grating Sandwiches of orange peel. Over each lay another thin slice of brown bread, spread with some of the fig syrup. Press lightly together and serve with Spiced Sweet Cider for a Hallowe'en Luncheon. TVforPt/S So/l- -^^^^ *^® yolks of 2 eggs until thick and light, I lyit^yo oy ^^^ gradually Mj cup sugar, continue beating; taire Crullers add 2 tablespoons melted butter and the whites of 2 eggs beaten stiff and dry, 2 cups flour sifted with 1/. teaspoon salt and 1/2 teaspoon MOREYS SOLITAIRE MACE and Vo teaspoon each of MOREYS SOLITAIRE VANILLA and LEMON EXTRACT. Add more flour if necessary; the dough must be just stiff enough to handle. Chill. Roll into a sheet and cut in rectangular pieces, 2 by 3 inches. Make four parallel slits in each piece at equal distances apart and from the edges of the dough on all sides. Pick up the second and fourth strips and let them meet in the center, press them lightly to keep them in place. Fry in deep hot fat to a golden brown. Drain on soft paper and, when cool, sprinkle with powdered sugar and a little of MOREYS SOLITAIRE CINNAMON. Serve with MOREYS SOLITAIRE COFFEE for a ten o'clock lunch- eon Thanksgiving morning. ^ifSrtrkra Ci^ho Cream V-2 cup butter, add 1 cup sugar grad- OlgriUia v^ct/^tJ ^^jjy^ y^jj^g Q^ 2 eggs well beaten. Sift 1% cups flour, 3 teaspoons baking powder, % tea- spoon salt, 1 teaspoon MOREYS SOLITAIRE CINNAMON and add al- ternately to first mixture with 1/0 cup milk. Add VL' teaspoon MOREYS SOLITAIRE VANILLA and lastly cut and fold in the lightly beaten whites of 2 eggs. Bake in two buttered layer cake pans fifteen min- utes in a hot oven. Remove from pans, spread one cake with MOREYS SOLITAIRE RASPBERRY JAM, cover jam with remaining cake and sprinkle top with powdered sugar. MckYoiiQ Whifcf Cream 1 cup butter, add 2 cups sugar gradually, inuik^y^ YY iiiL^ ^^.j^.jg beating constantly. Add yolks of 4 eggs Spice Ca/^e beaten until thick and light. Mix and sift 31^, cups flour, 6 teaspoons baking powder, V^ tea- spoon salt, 2 teaspoons MOREYS SOLITAIRE CINNAMON, % tea- spoon each MOREYS SOLITAIRE CLOVES AND MACE; add alter- nately to first mixture with 1 cup milk, continue beating, then fold in the whites of 4 eggs beaten until stiff. Bake in layers and put together with Boiled Frosting. "TO THE RIM OF THE WORLD FOR THE FINEST." 68 Delicious Dishes P^rl KidnPIl '^o l can MOREYS SOLITAIRE RED KIDNEY ix^u, ^vc-w-ff-i^c/ BEANS add 1 pimento drained and finely BCHflS B l8L chopped. Melt 2 tablespoons butter in saucepan, QrkJiffiira> ^^^ ^ tablespoons each chopped onion and OUllLatii^ parsley, cook until onion is slightly colored yellow. Season with salt, few grains MOREYS SOLITAIRE CAYENNE. Add 1 cup MOREYS SOLITAIRE TOMATO PUREE. Heat to boiling point and add to beans. Add 2 tablespoons butter in bits while stirring with a fork. A soupcon of garlic is a pleasing addition. Peeled Apri- Drain moreys solitaire peeled apri- . ^ COTS from syrup in can, reserve % of them cots ttX for garnishing; rub remainder through a sieve, SheVTU Jellxj ^^^ ^^ llquor Y-2 cup sugar, 1 tablespoon lemon " " juice, 14 cup orange juice, slight grating of MOREYS SOLITAIRE ORANGE PEEL and % cup sherry wine. Soak 2 tablespoons gelatine in 14 cup cold water, dissolve over hot water, strain into first mixture. Pour into ring mould previously wet inside with cold water. Chill; unmould on serving platter and fill center with the remaining halves of apricots, placing a blanched and toasted almond in the pit cavity of each. Serve with whipped cream. Cream of "^^ ^ ^^^ ^^ moreys solitaire corn ^ '^ chopped very fine add 1 pint boiling water and Corn. tiOXlp cook slowly twenty minutes. Scald 1 slice onion with 1 pint milk in double boiler. Re- move onion and add milk to corn, add 2 tablespoons sugar. Melt 2 tablespoons butter in saucepan, add 2 tablespoons flour and stir to a smooth paste. Add enough of the first mixture to the flour and butter to the consistency to pour. Combine the two mixtures, add 1 teaspoon salt and % teaspoon MOREYS SOLITAIRE PEPPER. Beat thoroughly with a wire whip. Keep hot over hot water until served. Avvle Com- Finely chop V. cup MOREYS SOLITAIRE ^f^ .,* SEEDED RAISINS, add 1/3 cup finely chopped pOte IVttfl nut meats, add 4 tablespoons each sugar and Whivved water and cook to a paste over a slow fire, stir- ^ ^^ ring constantly. Add more water if necessary. CreafM Make a syrup of 1 cup each of sugar and water. Cook in syrup 8 pared and cored apples, cooking a few at a time and turning often to preserve their shape. Drain them from syrup, set them in a buttered dripping pan and fill core cavities with raisin mix- ture. Sprinkle thickly with sugar and lightly with MOREYS SOLI- TAIRE CINNAMON. Set in a moderate oven to melt sugar and glaze the apples. Chill and serve with whipped cream, sweetened and flav- ored delicately with MOREYS SOLITAIRE ALMOND EXTRACT. "THE BEST THE GROCER CAN DELIVER." Solitaire, 1 nh'^fpY Remove the meat from 1 can of MOREYS SOLI- liY xT TAIRE LOBSTER, cut in slices or cubes. Melt NeWOUrg % cup butter in blazer, add the lobster and cook until heated through. Season with % tea- spoon salt, few grains of MOREYS SOLITAIRE CAYENNE, a slight grating of MOREYS SOLITAIRE NUTMEG and 2 tablespoons sherry wine and 1 tablespoon brandy; cook one minute and add i/^ cup cream and the yolks of 3 eggs slightly beaten. Stir until sauce is thickened. Serve on hot buttered toast. Newburgs of all kinds should be cooked over hot water. Moreys This name stands for most and foremost among good things to eat See complete list of items comprising Solitaire line, pages 85 to 'TO THE RIM OF THE WORLD FOR THE FINEST." 70 Moreys Solitaire Plum Pud- ding Sherry Sauce Moreys Solitaire Cranberry Jelly Moreys Solitaire Stuffing for Thaniisgiving Tur- key Moreys Solitaire Mince Pie with Apricot Meringue Recipes for November Apricot Meringue Moreys Solitaire Currant Jelly Sauce for Venison Tomato Bouillon with Oysters Grape Juice Charlotte Russe Clam Fricassee on Toasted English Muffins Head Lettuce ( With Hungarian Salad Dressing) Hungarian Salad Dressing Vanilla Sauce Sour Kraut with Franli- furters Plum Pudding Glace Moulded Cheese {With Red Bar-le-Dac) Spiced Cranberry Jelly 71 Solitaire, MrMr£>nc ^rkli % lb. stale bread crumbs. tatre Plum 2/3 cup sugar. ruuuiri^ 1 cup MOREYS SOLITAIRE SEEDED RAI- SINS, shredded. 1/0 cup MOREYS SOLITAIRE CURRANTS. 1/4 lb. figs, finely chopped. 2 oz. citron cut in shreds. i/> lb. suet, finely chopped. 1 teaspoon MOREYS SOLITAIRE NUTMEG. 1 teaspoon MOREYS SOLITAIRE CINNAMON. 14 teaspoon MOREYS SOLITAIRE CLOVES. 14 teaspoon MOREYS SOLITAIRE MACE. 114 teaspoons salt. 1/3 cup brandy. 1 teaspoon MOREYS SOLITAIRE ORANGE EXTRACT. 2/3 cup English walnut meats, broken in pieces. 3 tablespoons flour. Whites 4 eggs. PROCESS: Add crumbs to milk, let stand thirty minutes; when cool, add sugar and yolks of eggs beaten until thick and light. Dredge raisins, currants, figs, citron and nut meats with flour. Cream chopped suet with the hand and add to first mixture; add wine, orange extract and spices mixed and sifted. Beat thoroughly, then cut and fold in the stiffly beaten whites of eggs. Turn into a buttered tube mould, cover and steam six hours. Serve with Sherry Sauce. QUpYYl/ Beat the yolks of 3 eggs slightly, add a few orik^iiy grains salt, 2/3 cup sugar and i/> cup sherry Sauce wine. Cook in a double boiler until mixture coats the spoon;, then pour slowly on the whites of 3 eggs beaten until stiff, beating constantly. Add a sprinkle of MOREYS SOLITAIRE NUTMEG. jyiOTQUS Soli- Pick over and wash 1 quart cranberries. Add '^ 1 cup boiling water, heat to boiling point and taive CvaTl- simmer ten minutes. Rub through a sieve and horni lolhi ^^^ ^^ P^^P ^ cups of warm sugar, 2 three- Uiiliy t/i^uy jjj^j^ sticks of MOREYS SOLITAIRE CINNA- MON, 2 dozen MOREYS SOLITAIRE WHOLE CLOVES, 1/2 dozen MOREYS SOLITAIRE ALLSPICE and 1/2 cup water. Return to range and simmer fifteen minutes. Skim and add a few grains salt; strain into individual moulds. Chill and serve with roast turkey. "TO THE RIM OF THE WORLD FOR THE FINEST." 72 Delicious Dishes Moreys Soli- taire Stuffing for Thanlis- giving Turkey Mix ingredients 8-pound turkey. Moreys Soli- taire Mince Pie with Apri- cot Meringue meringue lightly To 3^2 cups of stale bread crumbs add 2/3 cup melted butter, toss lightly with two forks until crumbs are well mixed with butter. Add 2/3 cup MOREYS SOLITAIRE SEEDED RAISINS cut in pieces, % cup pecan nut meats broken in pieces, i/o teaspoon MOREYS SOLITAIRE PEPPER, 11/2 teaspoons salt and sage if desired, thoroughly, and fill the body and breast of an Make a pie, using MOREYS SOLITAIRE MINCE MEAT. Have the top crust made of puff or very flaky pastry, rolled thin. Bake carefully, and just before serving spread the top of pie with Apricot Meringue. Place pie in a moderate oven to cook meringue; after ten minutes increase oven's heat to brown Serve immediately. Apricot Meringue Drain MOREYS SOLITAIRE APRICOT HALVES from the syrup and dry them on a cloth. Rub through a sieve (there should be 1 cup pulp). Add 1 tablespoon orange juice and a little of the grated rind, add powdered sugar to sweeten to taste. Beat the whites of 3 eggs until stiff and dry, then beat them slowly into the apricot mixture. Spread over pie as directed in the foregoing. Brown 2 tablespoons butter in a saucepan, add 31/. tablespoons flour mixed with % teaspoon saft and Vs teaspoon MOREYS SOLITAIRE BLACK PEPPER, and continue browning, stir- ring constantly. Add gradually 1 cup of hot Brown Stock and beat until smooth and glossy. Whip % glass of MOREYS SOLITAIRE CUR- RANT JELLY with a silver fork, and add to sauce with 1 tablespoon of sherry wine. Serve with venison, mutton or spring lamb. Moreys Soli- taire Currant Jelly Sauce for Venison Tomato Bouillon with Oysters To 1 large can MOREYS SOLITAIRE TOMA- TOES add IV2 quarts bouillon or chicken con- somme, 1 tablespoon chopped onion, a tiny bit of bay leaf, 3 cloves, V2 teaspoon celery seed, 1/2 teaspoon pepper corns and 1 sprig parsley. Cook twenty minutes, strain, cool and clear with the white and shell 1 egg, strain again. Heat 2 cups oysters in an omelet pan; when plump and soft part curled, remove oysters with a skimmer to bouillon. Serve in hot cups with croutons of bread. 'THE BEST THE GROCER CAN DELIVER." 73 Solitaire, Grape Juice Charlotte Russe Soak 2 tablespoons of gelatine in % cup MOREYS SOLITAIRE COLD GRAPE JUICE and dissolve in 1 cup MOREYS SOLITAIRE HOT GRAPE JUICE. Add 1 cup sugar, 2 table- spoons lemon juice and let stand until cold. Beat the whites 2 eggs until stiff and dry and fold gradually into grape juice mixture. Set in pan of ice water, con- tinue beating until mixture will keep its shape. Line glasses with lady fingers, trimmed to fit glasses; fill with mixture. Whip 1 cup heavy cream until stiff, sweeten delicately; ornament the top of each glass by passing cream through pastry bag and rose tube. Chill and serve. Clam Fric- assee on Toasted Eng- lish Muffins SEA CLAMS and V. Melt 2 tablespoons butter in saucepan, add 2 tablespoons flour, stir until smooth, then add gradually liquor strained from 1 can of MOREYS SOLITAIRE MINCED SEA CLAMS, with sufficient hot water added to make 1 cup, while stirring constantly. When sauce begins to boil add MOREYS SOLITAIRE MINCED cup hot cream. When clams are heated through, remove from range, add the yolks of 2 well-beaten eggs and 2 table- spoons sherry wine. Serve on hot-toasted, well-buttered English muffins. Wine may be omitted. Head Lettuce ( With Hungarian Salad Dressing) Remove the outside leaves from a solid head of crisp lettuce, cut in quarters. Arrange on individual plates, one-quarter on each plate and pour over Hungarian Salad Dressing. Hungarian Salad Dressing Rub the bowl with a cut clove of garlic until the odor of garlic is pronounced. Mix l^ tea- spoon salt, 1 teaspoon MOREYS SOLITAIRE PAPRIKA, 1 teaspoon finely chopped chives or onions, 1 tablespoon finely chopped pimento, 1 tablespoon MOREYS SOLITAIRE CHILI SAUCE; add slowly 6 tablespoons MOREYS SOLITAIRE OLIVE OIL, 2Mi tablespoons tarragon vinegar, 1 very small clove of garlic finely chopped; blend ingredients thoroughly; chill and serve as French Dressing. Vanilla Sauce Beat the yolks of 2 eggs until very light, add gradually 2/3 cup powdered sugar. Cook over hot water until mixture begins to thicken. Re- move from fire and whip until cold. Add 1 teaspoon MOREYS SOLI- TAIRE VANILLA EXTRACT, then fold in 1 cup heavy cream whipped until solid. Chill before serving. 'TO THE RIM OF THE WORLD FOR THE FINEST.' 74 Delicious Dishes rSoi/r Kraut Turn the contents of 1 can of MOREYS SOLI- .rV ^'^^"^ TAIRE SOUR KRAUT into a stew pan; if nec- tVttfl essary add a little hot water, heat slowly to Frank furterS foiling point, cover i/l> pound imported Frank- ^"^ furters with boiling water and cook slowly twenty minutes. Drain sour kraut from liquor and dispose mound-like in center of hot chop platter. Surround witn a border of hot well-seasoned mashed potatoes and garnish mound with hot Frankfurters, setting them upright against mound. PlUTH Pud- •'^^^^ three squares of unsweetened chocolate ,. ^j / over boiling water, add V^ cup sugar, 14 cup Clttl§ (jrlBCC boiling water and cook until smooth, stirring meanwhile. Heat 1 quart milk, 1 cup heavy cream in double boiler, then stir in chocolate and 1 junket tablet crushed and dissolved in 1 tablespoon cold water. Add 1 tablespoon MOREYS SOLITAIRE VANILLA. Let mixture stand in a warm place until a jelly is formed. Chill and freeze in the usual way. Cut 1^ pound MOREYS SOLITAIRE SEEDED RAISINS in halves and add 14 pound MOREYS SOLITAIRE CURRANTS, M pound MOREYS SOLITAIRE CITRON cut in fine shreds and 14 pound glace cherries, cut fine. Cover with sherry wine and let stand over night. Drain, add to frozen mixture, mix well and pack in fluted mould lined with lady fingers. Pack mould in equal measures of crushed ice and salt and let stand two hours. Serve with Vanilla Sauce. JYloXXlded Mash 2 cream cheese and season with 14 tea- ^^, spoon salt and 14 teaspoon MOREYS SOLI- Ltieese TAIRE paprika. Pack into a small ring (With Red Bar-le-Dac) mould, chill and, wlien ready to serve, unmould and fill center with MOREYS SOLITAIRE RED BAR-LE-DUC, garnish dish with sprays of parsley or small crisp lettuce heart leaves. Serve with the Salad Course. Sviccd CvSLtl- •'^^^^ °^®^ ^^^ wash 1 quart cranberries. Pour ^ over 1 cup boiling water and simmer until uQTYy Jelly cranberries are soft. Rub through a puree strainer. Add 1/3 cup cold water, 1-inch stick MOREYS SOLITAIRE CINNAMON, 2 dozen MOREYS SOLITAIRE CLOVES, 1/2 dozen MOREYS SOLITAIRE ALLSPICE BERRIES. Bring to boiling point, let simmer twenty minutes. Add % teaspoon salt. Turn into a mould, chill and serve. Mixture may be strained before moulding. See complete list of items comprising the Solitaire line, pages 85 to 88 "THE BEST THE GROCER CAN DELIVER." 75 Solitaire, Cooks Win More Victories Than Captains Madam: — You are the commissary general of your family. Its members look to you for the nourishment that makes the arm equal to the load and the brain equal to the occasion. Mealtime is just mealtime in some homes, but where Solitaire good-things- to-eat are served, mealtime is a time of reconstruction. Moreys Groceries are sold by grocers generally; they know that every Solitaire package contains the very best food to be procured, and that it is certain to give you entire satisfaction. See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST." 76 Recipes for December Moreys Solitaire Christmas Fig Pudding Brandy Sauce Moreys Solitaire Christmas Cup Cafie Moreys Solitaire Christmas Salad Whipped Cream Salad Dressing Moreys Solitaire Rolled Clove Wafers Moreys Solitaire Vanilla Crispies Moreys Solitaire Cinnamon Plum Calces Milli Frosting Moreys Solitaire Apricot Cup Moreys Solitaire Almond Plombiere French Endive ( With Italia Dressing) Italia Dressing Head Lettuce I With Thousand Island Dressing) Thousand Island Dressing Mayonnaise Dressing Oyster CocJ^tail Balled Ham with Hot Horseradish Sauce Hot Horseradish Sauce Moreys Solitaire Alabama Fruit CaJze Moreys Solitaire Rolled Clove Wafers Solitaire Grape Juice Paste Princess Moreys Pineapple Salad Moreys Solitaire Coffee Cream Ice 77 Solitaire, ding Morevs Soli- V3 cup suet. ^1 • J. % lb. figs, finely chopped. tRlTe i^rlTtSt- 2^2 cups stale bread crumbs. mas Fig Pud- ^/^ ^^p ^^^i^. ^ 1 cup soft brown sugar. 1 teaspoon salt. 1 teaspoon MOREYS SOLITAIRE CINNAMON. i/o teaspoon MOREYS SOLITAIRE NUTMEG. 14 teaspoon MOREYS SOLITAIRE CLOVES. 1/2 cup MOREYS SOLITAIRE SEEDED RAISINS, SHREDDED. 14 cup English walnut meats, broken in pieces. 2 tablespoons flour. 4 eggs, beaten lightly. 2 teaspoons baking powder. PROCESS: Remove all tissues from suet, chop fine, then work to a cream with the hand. Add figs. Soak bread crumbs in milk thirty minutes, add eggs, sugar, spices and salt. Combine mixtures. Add raisins and nut meats dredged with flour. Beat batter thoroughly. Sift in baking powder, add 1 teaspoon MOREYS SOLITAIRE VA- NILLA EXTRACT, continue beating until all ingredients are well blended. Turn mixture into a well-buttered tube mould; cover and steam three hours. Serve with Brandy Sauce. BvBTldt/ Cream 14 cup butter, add gradually V2 cup pow- ^ dered sugar, beating constantly; add the yolks SBUCe of 2 eggs beaten very lightly and 14 teaspoon salt. Pour on slowly % cup hot thin cream or milk. Cook over hot water until mixture thinly coats the spoon. Re- move from range and add H cup brandy and 1 tablespoon Jamaica rum. Pour this hot mixture slowly over the stiflBy beaten whites of 2 eggs, beating constantly. Sprinkle with MOREYS SOLITAIRE NUTMEG. 7VTnrpry9 So/l- Cream % cup butter, add gradually 1 cup fine '^ -^T ^, . sugar. Beat 2 whole eggs and the yolk of 1 egg taire Christ- untll very llght, add to first mixture. Mix and maQ Oiirt ^^^^ ^ ^^P^ flour with 3 teaspoons baking pow- irid^ K^up ^^^ ^^^ y^ teaspoon salt; alternately with 1/2 Cake cup milk. Dredge 1 cup of MOREYS SOLI- TAIRE SEEDED RAISINS, cut in pieces, with 1 tablespoon flour; add to mixture and beat thoroughly; add 14 tea- spoon of MOREYS SOLITAIRE ALMOND EXTRACT. Fill small but- tered individual cake tins two-thirds full. Sprinkle tops with blanched and thinly shredded almonds and powdered sugar. Bake in a moderate oven fifteen minutes. "TO THE RIM OF THE WORLD FOR THE FINEST." Delicious Dishes JMotetlS Soli- Remove the skins from white grapes, cut in -t • Z^t ' ^ halves, lengthwise, and remove seeds. Drain tatre Lnrtst- moreys solitaire lemon cling rrtaQ Safari PEACHES from the liquor, cut them in 14-inch ifiat^ Odiatl cy^gg j)j.^ij^ MOREYS SOLITAIRE HA- WAIIAN PINEAPPLE from the liquor, and cut in small triangles. Arrange these in nests of heart leaves of lettuce. Sprinkle thickly with finely chopped candied cherries. Serve with Whipped Cream Salad Dressing. Whiwed Heat 14 cup of the peach liquor, cup of the ^ ^^ o f J pineapple liquor and 14 cup of lemon juice in a Lream oaLaa double boller. Add 1/3 cup of sugar to 2 well- Dre*i9in0 beaten eggs; add slowly to hot fruit juice, » beating constantly. Cook over hot water until mixture coats the spoon. Remove from range and chill. When ready to serve add 14 cup of heavy cream, whipped solid. Pipe this dressing around fruit in each portion of salad. Moreys Soli- j/^ ^"p ^""^i^"*-^ rk 11 J /^ *^^P powdered sugar. tatre Kollea % teaspoon moreys solitaire cloves. Clove Wafers | -p ^n PROCESS: Cream the butter, add sugar grad- ually and milk very slowly and about 14 teaspoon at a time, beating constantly; add flour sifted with cloves. Spread mixture very thinly on the bottom of an inverted dripping pan. Crease with a case knife in 3-inch squares. Bake in a slow oven until delicately brown, draw pan to edge of oven, cut squares apart and roll oven the handle of a small wooden spoon in tubular shape. Be careful that wafers do not brown too much, as this will make them too crisp to roll; if wafers do not roll easily, replace them in the oven for a moment to soften. Serve at Afternoon Tea with MOREYS SOLITAIRE BASKET FIRED JAPAN TEA. jyioreUS Soli- Cream 1/3 cup butter and lard in equal pro- 4- ' T/ '11 portions, add gradually 1 cup sugar, 1 egg, tatre Vatlilla beaten very lightly; 14 cup milk and 2 teaspoons Cri^nio^ ^^ MOREYS SOLITAIRE VANILLA. Mix and s^iippik^z^ gj^^ 2 cups flour with 2 teaspoons of baking powder, i/4 teaspoon salt; add gradually to first mixture, beating constantly. Take i/l of mixture on a floured board, pat and roll as thin as possible; shape with a small cutter. Pick them up with a spatula, place on a buttered sheet and bake in a moderate oven until delicately browned. Serve for Christmas tea with MOREYS SOLITAIRE ENGLISH BREAKFAST TEA. "THE BEST THE GROCER CAN DELIVER." 79 Solitaire, JVlnrPIl^ fsnii- Cream V2 cup butter, add gradually 1 cup sugar ^ T ^. and 2 eggs, beaten very lightly. Mix and sift tBtVe Ctnna- IV^ cups flour with 2I/2 teaspoons baking pow- mnn PJiim ^^^ ^^^ 1 tablespoon MOREYS SOLITAIRE rriuri r iLitti CINNAMON. Add gradually to first mixture IS with 1/^ cup milk, beat thoroughly. Bake in buttered individual cake tins, filling them two- thirds full. Press one of MOREYS SOLITAIRE SEEDED RAISINS into each cake. Bake fifteen minutes in a moderate oven. Spread with Milk Frosting. Caliet jyillh Melt 1 teaspoon butter in a saucepan, add li/4 -- ^ . cups sugar, y-2 cup milk. Stir rapidly to pre- t YOStltl^ vent sugar from adhering to sides of saucepan. Bring to boiling point and cook, without stir- ring, twelve to thirteen minutes. Remove from range and beat until of the consistency to spread; add V> teaspoon each of MOREYS SOLI- TAIRE VANILLA AND ORANGE EXTRACT. Dip the top of each small cake into the frosting and set aside until frosting is firm. MnrPU^ So//- Drain from the liquor MOREYS SOLITAIRE ^ . ^. . APRICOTS. Pill the pit cavity of each half tatre Apricot with moreys solitaire orange marma- Qllf) LADE. Place on top of each portion of vanilla ■^ ice cream one of these stuffed halves. Mould the ice cream in cone shapes, then make a de- pression in the top of each cone and set in the prepared apricot. Sprinkle over finely chopped Brazil nut meats. jyiOYCtlS Soli- Blanch 1 cup almonds and pass them through " y J the meat grinder twice, using the finest cutter. taive AltYlOtld Put ground nut meats in a mortar, add slowly P1nmhi(>r(> ^ ^^P n^ilk, and stir to a smooth paste. Scald L t.^/#t.i/i.c^n:j g teaspoons of MOREYS SOLITAIRE FOR- MOSA OOLONG TEA with 1 cup milk in double boiler. Beat the yolks of 4 eggs slightly, add 1 cup sugar and pour on slowly the scalded milk; cook over hot water until mixture coats the spoon; strain through cheesecloth and combine with almond mix- ture. Add 14 teaspoon salt, % tablespoon MOREYS SOLITAIRE VA- NILLA, 2 cups of heavy cream, and freeze. Cover with Kirsch 14 cup each of candied cherries, candied pine- apple, candied orange and candied apricots; cut in small pieces; let stand two or more hours. Drain from the liquor. Put a layer of the frozen mixture in a chilled brick-shaped mould, then a layer of the fruit; continue alternate layers until mould is filled to overflowing. Cover with confectioner's paper, place on cover and pack in ice and salt; let stand two or more hours. "TO THE RIM OF THE WORLD FOR THE FINEST." 80 Delicious Dishes FvetXCh Endive separate the leaves of French Endive, wipe {With Italia Dressing) \ over Italia Dressing. with a damp cloth. Arrange them in their original shape as nearly as possible on indi- vidual salad plates. Just before serving pour Tta^lia. -^^^ ^^^^ ^ small bowl y^ teaspoon salt, % tea- M.x.a,vt.a, ^^Qovi MOREYS SOLITAIRE PAPRIKA, few VreSStng grains MOREYS SOLITAIRE CAYENNE, 1 tablespoon MOREYS SOLITAIRE TOMATO CATSUP, 1 tiny clove of garlic finely chopped and 6 tablespoons MOREYS SOLITAIRE OLIVE OIL. Mix well and add 1 tablespoon tarragon vinegar. Chill mixture. Just before serving add a piece of ice and stir until dressing thickens. Remove ice and serve. HcSid Lettuce select a firm head of lettuce, remove the out- (With Thousand Island f^^f "^'^^^^ 1^,^^^.^' ^uj: jiead in quarters, crisp Dressing) m ice water, dram and dry on towels. Arrange on individual plates, a quarter on each plate, and mask with Thousand Island Dressing. ThoUSSLTld '^^ Mayonnaise dressing made with tarragon |- - J vinegar add 2 tablespoons each finely chopped ISlBTlCl pimentoes, chives and 2 tablespoons each Dressing MOREYS solitaire catsup and moreys ^ solitaire chili sauce. Fold in i/o cup heavy cream whipped until stiff, and just be- fore serving add 2 hard-cooked eggs, chopped moderately. Chill on ice before serving. jyia.tlonna.ise ^^^ ^/^ teaspoon salt, few grains MOREYS ^^»i/vyff.fK»co«^ SOLITAIRE CAYENNE in mixing bowl, add UveSStng yolks of 2 eggs and 1 teaspoon lemon juice, mix thoroughly and add Vi cup MOREYS SOLI- TAIRE OLIVE OIL drop by drop, after which larger quantities may be added, beating constantly. As mixture thickens add alternately lemon juice and vinegar until 1% tablespoons lemon juice have been used, or li/o each of lemon juice and vinegar. Continue adding oil, lemon juice or vinegar alternately until IVo cups of MOREYS SOLI- TAIRE OLIVE OIL have been used. Continue stirring until mixture is a trembling jelly. All ingredients should be very cold, and bowl in which salad dressing is mixed should be set in crushed ice. Ovster ^^^^^ MOREYS solitaire oysters from ^ can and chill thoroughly. Dispose five or six, CoCfltBtl according to size, in a cocktail glass and serve with the following dressing: Finely chop 1 mild red and green pepper, add to i/o cup MOREYS SOLITAIRE TO- MATO CATSUP, flavor with grated onion; chill and serve. "THE BEST THE GROCER CAN DELIVER." 81 Solitaire, Rahort Mam Select a lean ham weighing 14 pounds. Cover ndfii^u narri ^^^^ ^^^^j p^^.^^ ^^ ^^j^ ^^^^^ ^^^ MOREYS with Hot SOLITAIRE CIDER and let soak (skin side fJrkrcora/iiQh ^P^ ^^^^ night. Drain, scrape and trim off all nuri>t^raui.i>ff^ objectionable parts about the knuckle. Cover SBUCe with a dough made of flour and water and bake in a hot oven until dough is a dark brown color. Reduce heat and continue baking very slowly five hours. Ham baked in dough needs no basting. Remove dough, peel off the skin, trim neatly and sprinkle fat side with equal measure of brown sugar and fine bread crumbs mixed together. Return ham to oven and bake until crumbs are browned. Remove from oven and decorate crumbed side of ham with MOREYS SOLITAIRE WHOLE CLOVES; place a paper frill on knuckle, garnish with sprays of parsley and lemon slices. Serve hot or cold. fjg^f ffnr^iy Cook 14 cup fine cracker crumbs in 1% cups J- f o ^^^^^ twenty minutes in double boiler. Add 3 TSidtsh ORUCe tablespoons butter. V' teaspoon salt, Vs teaspoon MOREYS SOLITAIRE PEPPER, 1 tablespoon MOREYS SOLITAIRE VINEGAR. 2 tablespoons lemon juice and 1/2 tablespoon grated onion, adding the last two ingredients very slowly while stirring constantly. D/frkYoiiQ ^nJi 1 pound of butter. ifiuik^y^ oyii ^ pQ^j^^ ^^Q^^ or ^^.iiite sugar. taire Alabama, 12 eggs. J?*-iiH- C^aho 1 pound of bread flour. rrUlt \^cl/^e 4y^ pounds SOLITAIRE SEEDED RAISINS. 1 pound SOLITAIRE CITRON. 1/, pound SOLITAIRE CANDIED PINEAPPLE. Y> pound SOLITAIRE CANDIED CHERRIES. l^'glass SOLITAIRE GRAPE JELLY. % pint blackberry cordial. 1 teaspoon salt. 1 tablespoon SOLITAIRE CINNAMON. 1 tablespoon SOLITAIRE NUTMEG. 1 tablespoon SOLITAIRE ALLSPICE. 1/2 tablespoon SOLITAIRE CLOVES. % teaspoon soda. 2 teaspoons melted chocolate. % pint XXX Brandy or fine whiskey. PROCESS: Cream the butter, add the sugar gradually while stir- ring constantly; add the yolks of eggs beaten until thick, light and lemon tinted. Mix and sift flour, salt, soda and spices three times. Cut raisins in halves, citron in fine shreds, cherries in eighths, pine- "TO THE RIM OF THE WORLD FOR THE FINEST." 82 Delicious Dishes apple in fine strips and then in small pieces. Mix all the fruit together except citron. Beat jelly with a fork and add blackberry cordial. Cover fruit. Pour brandy or whiskey over fruit, let stand over night. Add flour alternately to first mixture with cordial and jelly, add melted chocolate, then add the fruit; mix thoroughly and then cut and fold in the stiffly beaten whites of eggs. Continue beating until the in- gredients are thoroughly blended. Turn mixture into a large but- tered tube pan, lined with four layers of paper, buttering the last layer thoroughly. Put the citron in thin alternate layers with mix- ture, taking care that the last layer is not citron; in this way there will be no burnt ends of citron distributed over top of cake when baked. Place cake in a moderate oven and bake slowly three hours. Do not allow cake to brown the first hour of baking. Cake should begin to brown the beginning of the second hour ef baking; if neces- sary, cover cake with a buttered paper to prevent browning too fast. Remove paper the last hour of baking. Let cake stand inverted on a cake cooler until slightly cooled; then remove from pan, peel off the paper and, when cold, spread with boiled frosting and decorate with candied fruits. lyioVeUS Soli- Cream 1/3 cup butter, add % cup powdered' + ' T> 11 ^ sugar gradually and M: cup milk very slowly, ZB^tTC l\PllCCl and about 14 teaspoon at a time, beating con- Clove Wafers spoon MOREYS SOLITAIRE CLOVES. Spread mixture very thinly on the bottom of an in- verted dripping pan. Crease with a case knife in 3-inch squares. Bake in a slow oven until delicately brown, draw pan to edge of oven, cut squares apart and roll over the handle of a small wooden spoon in tubular shape. Be careful that wafers do not brown too much, as this will make them too crisp to roll. If wafers do not roll easily, replace them in the oven for a moment to soften. Serve at afternoon tea with MOREYS SOLITAIRE BASKET FIRED JAPAN TEA. SolitB-ive Soak 31/^ tablespoons of gelatine in % cup cold ^^ J . water; dissolve 2 cups granulated sugar in 2/3 (jrrape Juice cup of moreys solitaire grape juice. Paste combine mixtures, heat to boiling point and cook twenty minutes from time mixture begins to boil. Add the strained juice of Mj a lemon and % cup finely chopped candied cherries. Turn mixture into an unbuffered shallow pan and set in a cool place over night. Sift con- fectioners' sugar over paste, loosen the paste from the pan at one end, then gradually pull it from the pan onto a board sprinkled with con- fectioners' sugar. Cut in 1-inch cubes and roll each cube in the sugar, and set aside in a cool place until ready to use. "THE BEST THE GROCER CAN DELIVER." 83 Solitaire, Princess Moreys Pine- le Salad Drain MOREYS HAWAIIAN PINEAPPLE from the syrup in the can. Arrange 1 slice in a nest of lettuce heart leaves. Pare and rinnlp ^filfld ^^^ Jonathan apples in 1-inch Julienne strips. a,ppm oaiau q^^ ^^^ heads of crisp celery into 1-inch strips the size of apple strips, blanch Jordan almonds and cut in shreds lengthwise; there should be 1 cup of each ingredient; moisten with Mayonnaise made of MOREYS SOLITAIRE OLIVE OIL and place a heaping teaspoon of salad on top of each slice of pine- apple. Finish the top of each service with a large candied cherry, cut in quarters to simulate a blossom. Moreys Soli- taire Coffee Cream lee Scald 2 cups milk in double boiler with 1/3 cup MOREYS SOLITAIRE MEDIUM-GROUND COFFEE. Mix well 1 tablespoon flour, 1 cup sugar, Vs teaspoon salt, 1 slightly beaten egg and milk gradually while stirring constantly. Cook over hot water twenty minutes, stirring constantly for the first five minutes, afterwards occasionally. Remove from range, cool and add 4 cups thin cream and strain through a double fold of cheesecloth placed over a coarse sieve. Freeze, using three measures of crushed ice to one of rock salt. Let stand two hours. Serve in tall glasses with 3 toasted marshmallows set on top of each service. DRINK BETTER COFFEE. BETTER DRINK Moreys Coffee See complete list of items comprising Solitaire line, pages 85 to 'TO THE RIM OF THE WORLD FOR THE FINEST. 84 Del ICIOUS Dish es SOLITAIRE LIST The following pages give a list of good things that can now be obtained under the SOLITAIRE label. It is impossible to print a list that will stand complete as new items are being added to the SOLITAIRE line as fast as we are able to obtain quality that is of sufficient merit to command the SOLITAIRE label. SOLITAIRE FRUITS IN TINS Royal Anne Cherries Sliced Cling Peaches Yellow Free Peaches Pitted Cherries Peeled Apricots BlacJiberries Loganberries Peaches Yellow Cling Pineapple Apricot Halves Blueberries Raspberries Plums Blacii Cherries Grapes Strawberries Pears SOLITAIRE VEGETABLES IN TINS White Asparagus Tips Sweet Potatoes Pumpliin White Wax Beans String Beans Spinach French Mushrooms Sour Kraut Ol^ra Boiled Cabbage Lima Beans Corn Red Kidney Beans Succotash Peas Asparagus Stallis Tomatoes Beets SOLITAIRE SEA FOODS Minced Sea Clams Clam Chowder Salmon Lobsters Eastern Clams Oysters "THE BEST THE GROCER CAN DELIVER." 85 Solitaire, SOLITAIRE SOUPS Mulligatawney Chidden Vegetable Chiclien Gumbo Bouillon Consomme Celery MocJi Turtle Pea Tomato Beef Ox Tail SOLITAIRE PRESERVES IN GLASS Sweet Picliled Peaches Orange Marmalade Brandied Peaches White Cherry Plum Strawberry Blacfiberry Raspberry Currant Peeled Figs Peach Quince Honey SOLITAIRE TEAS Ceylon and India Blend, in Tins Formosa Oolong Uncolored Basinet Fired Japan Pan Fired Japan and Gunpowder Blend Gunpowder Curiosly Fancy Oolong English Breafifast SOLITAIRE GROUND SPICES Allspice Cayenne Pepper Thyme Mace Poultry Seasoning White Pepper Cloves Mustard Cream Tartar Turmeric Sage Cinnamon Ginger Nutmegs Paprilia Chili Marjoram 'TO THE RIM OF THE WORLD FOR THE FINEST. 80 Delicious Dishes SOLITAIRE WHOLE SPICES Mixed Piciiling Spices White Pepper Allspice Yellow Mustard Seed Celery Seed Cloves Jamaica Ginger Blacli Pepper Nutmegs Quill Cinnamon SOLITAIRE JELLY IN GLASS White Currant Bar le Due Grape Currant Red Currant Bar le Due Guava Quince Crabapple Plum SOLITAIRE EXTRACTS Jamaica Ginger Wintergreen Lemon Vanilla Peppermint Banana Strawberry Clove Raspberry Pistachio White Rose Maple Cinnamon Nutmeg Almond Pineapple Orange Onion Celery SOLITAIRE FOOD COLORS Brown Green Pinfi Orange Blue Purple Red Rose Lavender Egg Yellow Lemon Yellow Solitaire Food Colors are paetied in both liquid and paste form — the liquid form in glass bottles similar to extracts, and the paste form in tubes or Jars. SOLITAIRE COFFEE In One and Two Pound Pacfiages "THE BEST THE GROCER CAN DELIVER." 87 Solitaire, MISCELLANEOUS Maple Syrup in Cans Mince Meat ^ Vinegar Pop Corn Rice in Cartons Citron and Peel Seeded Raisins in Car tons Qurrants Cheese Codfish, Tablets Apple Cider Macaroni Spaghetti Vermicelli Olives in Glass Olive Oil Peanut Butter in Glass Salad Dressing Chili Sauce Chili Powder Capers Catsup, Tomato Salted Peanuts Fancy Center Choco- lates Chocolate Drops Grape Juice Sliced Beef in Glass Tomato Sauce A bill from the grocer is better than one from the doctor. Order Moreys Groceries 'TO THE RIM OF THE WORLD FOR THE FINEST. LIBRARY OF CONGRESS Gfi>Qjpl "To the Rim of the World for the Finest **