Part 2

Waffle Club Rabbit

Make Waffles (recipe page 14) using 2 cups milk. Bake until very crisp and brown. Serve waffles (whole or sections) with a slice or more of fresh tomato arranged on each serving. Spoon Cheese Sauce (recipe below) over, then top with strips of crisp bacon.

_Cheese Sauce_: Mix 1½ cups medium white sauce, 2 cups grated sharp Cheddar cheese (½ lb.). If desired, add ¼ tsp. dry mustard and few grains thyme. Heat slowly until cheese melts and blends with sauce. _6 servings._

Chicken Griddle Cakes

Make 8 large Pancakes (recipe page 14) using about ½ cup batter for each. Spoon ¼ cup Creamed Chicken (recipe below) onto half of each pancake. Fold over other half. Place on baking sheet. Sprinkle 1 tbsp. grated sharp cheese over each cake. Slip under broiler or in oven for a moment to melt cheese. _8 servings._

_Creamed Chicken_: Melt 2 tbsp. butter. Remove from heat. Blend in ¼ cup Bisquick and 1 tsp. salt. Gradually stir in 1½ cups milk. Bring to boil over low heat, stirring constantly. Boil 1 min. Stir in 2 cups finely diced cooked chicken. Season to taste with pepper and poultry seasoning. Heat until chicken is hot.

Brunch and dessert pancakes

Sunday in Vermont Pancakes

Grate an apple into batter for Pancakes (recipe page 14). Make large pancakes 5″ across. Stack five high with warm cranberry sauce between layers. Sprinkle confectioners’ sugar on top. Cut in wedges. Serve immediately.

Spiced Cherry Sauce for Pancakes

Mix ¾ cup sugar, 3 tbsp. cornstarch, ¼ tsp. cinnamon, and ⅛ tsp. salt in small saucepan. Add 1 cup chopped cherries (canned or fresh), 1 tbsp. lemon juice, and 1 cup water (or juice from canned cherries). Bring to boil over direct heat, stirring constantly. Boil 1 min. Serve hot. _Makes about 1½ cups sauce._

Colonial Jelly Stack

Make Pancakes (recipe page 14). Use ½ cup batter for each pancake. Place 1 pancake on warm plate and while piping hot spread generously with soft butter and jelly. Top with second pancake. Spread and repeat until they are 6 high. Sprinkle top with confectioners’ sugar. Cut stack into wedges. Serve hot. _6 servings._

Maple Whip

Cream ½ cup _soft_ butter. Add 1 cup maple-flavored syrup gradually. Beat until smooth and spreading consistency. Serve on hot pancakes or waffles. This can be refrigerated for future use.

Strawberry Blintzes

Pancakes (recipe page 14) 1 cup cottage cheese (small curd) 4-oz. pkg. cream cheese 1½ tbsp. lemon rind 3 tbsp. lemon juice ¼ cup sugar 10-oz. pkg. frozen strawberries (thawed) 1 tbsp. lemon juice ¼ tsp. almond extract

Heat oven to 400° (mod. hot). Combine cottage cheese, cream cheese, lemon rind, the 3 tbsp. lemon juice, and sugar; whip until creamy. Place ¼ cup filling on each pancake and roll up. Place rolled side down in 11×7″ baking dish. Heat in oven for _10 min._ just before serving. Heat the strawberries, the 1 tbsp. lemon juice, and almond extract. Spoon over pancakes. Serve immediately. _6 servings._

Quantity Pancakes

For 60 Pancakes. Serves 15.

10 cups Bisquick (40-oz. pkg. or two 20-oz. pkg.) 8⅓ cups milk 5 eggs

For 100 Pancakes. Serves 25.

15 cups Bisquick (60-oz. pkg.) 3 qt. milk 7 eggs

Add milk and eggs to Bisquick. Beat with rotary beater until smooth. Bake as directed on page 14.

Shortcake

Heat oven to 450° (hot). Add ¾ cup cream (or ½ cup milk plus ¼ cup butter, melted) to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Mix thoroughly with fork. Keep dough soft; if too sticky, add Bisquick. Knead 10 times on floured surface. Pat or roll dough to half the thickness desired in baked shortcakes. Shortcakes double in volume during baking. Cut into individual shortcakes with floured cutter. Bake _about 10 min._ Split. Butter, if desired. Place fruit between layers and over top. _Makes six 3″ shortcakes. For 1 large shortcake_, pat out ½ dough in round layer pan, 8×1½″, dot with butter. Pat out rest of dough, and place over top. _Bake 15 to 20 min._

Double-Decker Fruit Shortcake

Heat oven to 400° (mod. hot). Make Shortcake dough (recipe page 18) and roll into two 8″ square pieces. Fit one piece into an 8″ square pan, pressing dough about ½″ up sides of pan. Be careful to press together any tears in the dough. Spread 2 cups washed fresh raspberries or blueberries over dough, sprinkle with ¼ to ½ cup sugar. Cover with the other square of dough. Bake _about 25 min._, until well browned. Cut into squares and serve warm or cold with Sauce (recipe below). _9 servings._

_Sauce_: Mix ½ cup sugar and 1 tbsp. cornstarch in saucepan. Stir in ¼ cup cold water, ¼ cup butter, and 1 cup washed fresh raspberries or blueberries, mashed. Bring to a boil and boil 1 min.

Fruit Roll

Heat oven to 450° (hot). Measure ¾ cup sugar and ½ cup water into a 9″ square pan. Bring to a boil and boil 1 min. Make Shortcake dough (recipe page 18). Roll ¼″ thick into an oblong, 15×7″. Spread with 2 cups fresh fruit or well drained canned fruit. Sprinkle with ¼ cup sugar. Roll up beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 9 slices about 1½″ thick. Place slices cut-side-up in the pan of hot syrup. Bake _about 25 min._, until golden brown. Serve warm with cream, if desired. _9 servings._

Winter Shortcake

1 cup canned crushed pineapple (9-oz. can) 1 cup finely chopped or shredded red-skinned apple (1 med. to large apple) 1 cup finely chopped fresh cranberries (1 cup whole cranberries) ¼ cup sugar ⅛ tsp. salt

Mix all ingredients. Let stand at room temperature ½ to 1 hr. before serving. Make Shortcake dough (recipe page 18). Cut individual shortcakes. Split while piping hot and serve shortcake style with the fruit mixture. _6 servings._

Peach-Orange Shortcake

Heat oven to 450° (hot). Make Shortcake dough (recipe page 18)—except add grated rind of 1 orange to Bisquick before adding liquid. Spread dough in greased 13×9½×2″ pan. Sprinkle with 2 tbsp. sugar, if desired. Bake _10 to 12 min._ Cut into 12 squares. For each serving, spoon sliced peaches between 2 squares and on top. Top with whipped cream. _6 servings._

Sour Cream-Strawberry Shortcake

Make Shortcake dough (recipe page 18). Cut individual shortcakes. Split layers. Spoon frozen strawberries and commercial sour cream between layers and over top.

Velvet Crumb Cake

1⅓ cups Bisquick ¾ cup sugar 3 tbsp. soft shortening 1 egg ¾ cup milk 1 tsp. vanilla

Heat oven to 350° (mod.). Grease and flour a square pan, 8×8×2″ or a round layer pan, 9×1½″. Mix Bisquick, sugar. Add shortening, egg, ¼ cup of milk. Beat vigorously 1 min. Stir in gradually remaining milk, vanilla. Beat ½ min. Pour into prepared pan. Bake _35 to 40 min._

Broiled Toppings ...

While cake is warm spread on any one of these toppings and broil 3″ from heat.

_Honey Crisp Topping_: Cream until fluffy 3 tbsp. soft butter and ⅓ cup honey. Mix in thoroughly ¼ cup shredded coconut, ½ cup crushed Wheaties, and ½ cup drained crushed pineapple.

_Broiled Orange Glaze_: Mix 2 tbsp. soft butter, 3 tbsp. Bisquick, ¼ tsp. cinnamon, 2 tbsp. grated orange rind, and ¼ cup brown sugar (packed).

_Broiled Peanut Butter Topping_: Mix 2 tbsp. soft butter or other shortening, ⅓ cup brown sugar (packed), 2 tbsp. cream or top milk, ½ cup chopped peanuts, and 2 tbsp. peanut butter.

Other Toppings ...

_Peach-Apricot Jam Topping_: Spread ½ cup apricot or peach jam or preserves over the hot cake.

_Streusel Topping_: Mix with fork ¼ cup Bisquick, 2 tsp. cinnamon, 2 tbsp. brown sugar, and 1 tbsp. soft butter. Sprinkle on cake before baking.

Velvet Crumb Upside-down Cake

Melt over low heat 2 tbsp. butter in an 8″ square pan. Sprinkle with ¼ cup brown sugar. Arrange fresh or well drained canned fruit over sugar. Make Velvet Crumb Cake (recipe page 20)—except pour batter over fruit in pan. Bake _35 to 40 min._ Invert pan at once on serving plate. Allow pan to remain over cake for a few minutes.

Orange-Nut Velvet Crumb Cake

Make Velvet Crumb Cake (recipe page 20)—except add ½ tsp. nutmeg, ½ tsp. orange extract, ½ cup seedless raisins or currants, ¼ cup chopped nuts, and 2 tbsp. grated orange rind with the shortening. Bake _about 30 min._ Serve warm with whipped cream.

Velvet Fudge Cake

Make Velvet Crumb Cake (recipe page 20)—except add ⅓ cup cocoa to the Bisquick. Pour half of batter into prepared pan. Spread with half of Chocolate Coconut Topping (recipe below). Pour remaining batter into pan. Bake _35 to 40 min._ Immediately spread with rest of topping. Serve warm.

_Chocolate-Coconut Topping_: Mix ½ cup (½ pkg.) semi-sweet chocolate pieces, melted, ⅓ cup water, 2 cups finely chopped coconut.

Velvet Crumb Spice Cake

Make Velvet Crumb Cake (recipe page 20)—except use ¾ cup brown sugar (packed) in place of white. Add ½ tsp. cinnamon, ¼ tsp. _each_ cloves, allspice, and nutmeg with Bisquick. Bake _about 30 min._ Serve warm with a topping.

Velvet Crumb Shortcake

Make Velvet Crumb Cake (recipe page 20). Cut cake into 6 to 9 pieces while still warm. Spoon sweetened sliced strawberries between split pieces and on top.

Yeast Baking

Hurry-up Yeast Rolls

1. Water temperature for dissolving yeast is right when it is slightly warmer than lukewarm. Too hot water kills the yeast; too cool water retards rising.

2. Rolls are ready to bake when dough is puffy and light and slight indentation remains in dough when pressed gently with finger.

Variations in Shapes

Crescent Rolls

Roll dough into 12″ circle. Cut into 16 wedges. Beginning at wide side roll toward point. Place on greased baking sheet with point underneath.

Clothespin Rolls

Divide dough into 16 to 18 strips. Roll each on board with palms of hands into 12″ lengths. Wrap strips around greased clothespins so edges barely touch.

Knots

Make strips (as above). Twist and tie each strip into a knot. Press ends down on greased baking sheet.

More yeast bakings

Pizza

(Makes four 10″ Pizzas)

Follow directions for Yeast dough (recipe page 23) through the kneading. Divide dough into 4 pieces. Roll each piece paper-thin into a circle, about 10″ in diameter. Place on ungreased baking sheets or in shallow pie pans. No rising! Top with:

¾ cup chopped onion 1 clove garlic, chopped 2 cups tomato sauce 1 cup chopped salami or cooked Italian sausage or 2 cans anchovies, chopped salt and pepper to taste 2½ cups grated Mozzarella cheese or two 6-oz. pkg. sliced Mozzarella cheese (cut into thin strips)

Mix onion, garlic, tomato sauce, salami, salt, and pepper and spread on dough. Sprinkle grated cheese over all or lay cheese strips on top. Sprinkle with oregano to desired taste. _Heat oven to 425°_ (hot). Bake _15 to 20 min._, until crust is brown and filling hot and bubbly. Serve immediately. Unbaked pizza may stand while others are baking.

Individual Pizzas

Divide dough into 8 pieces and roll each piece into 5″ circles. Spread with filling and bake.

Easy Pizzas

Divide dough in half and roll each part on a baking sheet as thin as desired. Spread with filling.

Italian Bread Sticks

Follow directions for Yeast dough (recipe page 23). Divide dough into 16 equal parts. Roll each piece between hands into pencil-like strips 8″ long. Melt ¼ cup butter. Spread part of butter in bottom of 13×9½×2″ oblong pan. Put strips of dough in pan. Brush tops with rest of butter. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds, or garlic salt. Cover with damp cloth. Let rise in warm place (85°) until light, about 1 hr. _Heat oven to 425°_ (hot). Bake _15 min._, until light golden brown. Turn oven off. Allow bread sticks to remain in oven 15 more minutes to crisp.

Bisquick Herb Yeast Rolls

Follow directions for Yeast dough (recipe page 23)—except add ¼ tsp. nutmeg, ½ tsp. sage, and 1 tsp. caraway seeds to the Bisquick.

Mustard Buns for Hot Dogs

Follow directions for Yeast dough (recipe page 23)—except add 2 level tbsp. prepared mustard. Divide dough into 8 pieces; shape like a hot dog bun.

Onion Buns

Follow directions for Yeast dough (recipe page 23)—except add ½ cup finely chopped onion and use 2⅔ cups Bisquick. Divide dough into 10 portions and shape in oblongs or rounds. Good with wieners and hamburgers.

Hawaiian Yeast Rolls

¾ cup drained crushed pineapple ½ cup brown sugar (packed) ¼ cup soft butter ½ cup warm water (not hot—105 to 115°) 1 pkg. active dry yeast 1 egg 1 tbsp. granulated sugar 2½ cups Bisquick 2 tbsp. butter ¼ cup brown sugar (packed)

Mix pineapple, ½ cup brown sugar, and ¼ cup butter. Divide among 12 large greased muffin cups. Prepare dough by dissolving yeast in water. Mix in egg, 1 tbsp. sugar, and Bisquick; beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll into a rectangle, 16×9″. Spread with rest of ingredients. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 12. Place in prepared muffin cups. Place pan of rolls on wire rack over bowl of hot water and cover with towel; let rise 1 hr. _Heat oven to 400°_ (mod. hot). Bake _15 min._ Invert pan; serve.

Caramel Buns

¼ cup soft butter ⅓ cup brown sugar (packed) 1 tsp. light corn syrup ⅓ cup pecans or walnuts ¾ cup warm water (not hot—105 to 115°) 1 pkg. active dry yeast 2½ cups Bisquick 2 tbsp. soft butter ¼ cup brown sugar (packed) 1 tsp. cinnamon

Melt butter; add brown sugar and corn syrup. Bring syrup mixture to a rolling boil. Spread in 8″ round layer pan. Add pecans. Dissolve yeast in warm water. Mix in Bisquick and beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll out into rectangle, 16×9″. Spread with butter, sugar, and cinnamon. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 10 slices. Place in pan. Place pan of rolls on wire rack over bowl of hot water and cover with towel; let rise 1 hr. _Heat oven to 400°_ (mod. hot). Bake _20 to 25 min._ Invert pan and serve rolls warm.

Orange Rolls

Follow recipe for Hawaiian Yeast Rolls (above)—except substitute ½ cup orange juice, ½ cup sugar, and 2 tbsp. grated orange rind for the first two ingredients. Mix the orange juice, ½ cup sugar, orange rind, and ¼ cup butter in saucepan. Cook 2 min. over low heat. Divide among 12 muffin cups.

More Bisquick favorites

Berry Chiffon Short Pie

¼ cup sugar 1 envelope unflavored gelatin (1 tbsp.) 10-oz. pkg. frozen raspberries or strawberries, thawed 3 egg whites ¼ tsp. cream of tartar ⅓ cup sugar ½ cup whipping cream, whipped

Blend in saucepan sugar, gelatin, raspberries. Bring to full rolling boil, stirring constantly. Cool pan in cold water until mixture mounds slightly when dropped from a spoon. Add cream of tartar to egg whites, beat until frothy. Gradually beat in sugar and beat until meringue holds stiff peaks. Fold berry mixture into meringue. Carefully fold in whipped cream. Pile into cooled baked Short Pie shell (recipe below). Chill several hours until set.

Short Pie Shell

1 cup Bisquick ¼ cup soft butter (½ stick) 3 tbsp. boiling water

Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat dough evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake _8 to 10 min._ Fill with ice cream or other fillings.

Fruit Cobbler

Heat oven to 400° (mod. hot). Heat 2½ cups (no. 2 can) canned fruit or berries and juice (or 3 cups fresh fruit and ¾ cup water). Sweeten to taste. Blend in 1 tbsp. cornstarch dissolved in 2 tbsp. cold water. Bring to a boil; boil 1 min. Pour into 2-qt. baking dish. Dot with butter. Sprinkle with cinnamon. Drop ½ Fruit Shortcake Dough (recipe page 18) by spoonfuls over top. Bake about _20 min._ Serve hot with cream. _6 to 8 servings._

Short Pie Rounds

Prepare Short Pie dough (above)—except divide dough into 6 parts. Flatten each part into 3 or 4″ rounds on baking sheet. Flute edges. Bake _about 8 min._ Serve on top of your favorite cooked fruit filling. _6 servings._

Ranch Pudding

1 cup brown sugar (packed) 2½ cups water 2 tbsp. butter 1 cup brown sugar (packed) ½ cup milk 1¼ cups Bisquick 1 cup raisins or chopped dates ½ to 1 cup chopped nuts 1 tsp. vanilla

Heat oven to 350° (mod.). Mix 1 cup brown sugar, water, and butter in saucepan. Boil 5 min. Pour into 8″ square pan. Mix rest of ingredients in bowl. Spoon batter on top of sugar mixture. It will sink into the liquid and will spread out as it bakes. Bake _45 min._ Serve warm with plain or whipped cream. _9 servings._

Hot Sea Food Appetizers

Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3). Roll dough ¼″ thick. Cut into biscuits 1″ in diameter. Place on baking sheet. Bake _6 to 8 min._ Immediately split each baked biscuit. Spread with sea food mixture. Sprinkle with grated sharp cheese, if desired. Replace tops. Return to oven to heat through. Serve piping hot. _Makes about 60 tiny_ biscuits.

Filling variations

_Shrimp Spread_: Mix ½ cup flaked cooked shrimp (5-oz. can), 1 tbsp. chopped pimiento, 1 tbsp. lemon juice, 3 tbsp. mayonnaise, and salt and pepper to taste.

_Crabmeat Spread_: Use crabmeat in place of shrimp in the above spread.

Pronto Puppies

1 egg ½ cup milk 1 cup Bisquick 2 tbsp. yellow corn meal ¼ tsp. paprika ½ tsp. dry mustard ⅛ tsp. cayenne 1 lb. miniature or large frankfurters

Heat deep fat to 375°. Blend egg, milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown, _2 to 3 min._ on each side. Serve miniature franks on cocktail picks. Slice large franks. To reheat: Place in 400° oven about 5 min.

Doughnuts or Fried Balls

2 cups Bisquick ¼ cup sugar ⅓ cup milk 1 tsp. vanilla 1 egg ¼ tsp. _each_ cinnamon and nutmeg, if desired

Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. to a side. Take from fat and drain on absorbent paper. _Makes about 12 doughnuts._

Fritters

Mix 2 cups Bisquick, ⅔ cup milk, 1 egg until well blended (batter will be lumpy). Stir in 2 cups fruit or cooked vegetables, drained. Drop by small teaspoonfuls into deep hot fat (360 to 375°). Turn and fry until golden brown on both sides. Drain on absorbent paper. Serve hot with syrup or confectioners’ sugar. _Makes 2 dozen._

Fried Chicken, Meats, Fish

For the crispiest coating you ever tasted, roll fresh fish, sea food, chicken, or meat generously in Bisquick. Fry in a small amount of fat until golden brown on both sides. Turn only once. Use leftover dredgings for making gravy.

INDEX

APPETIZERS Hot Sea Food Appetizers, 27 Pronto Puppies, 27

BREADS Biscuits, 3-4 Bacon, 4 Buttermilk, 3 Cheese, 4 Chives, 4 Curry, 4 Drop, 3 Ham, 4 Herb, 4 Lemon, 4 Olive, 4 Peanut, 4 Pecan, 4 Quantity, 4 Richer, 3 Salami, 4 Butter Sticks, 4 Caramel Buns, 25 Coffee Cake, 8 Apple Chip Brunch Cake, 9 Prune, Apricot, or Pineapple, 9 Dumplings, 10 Corn, 11 Dessert, 11 Mint, 11 Pimiento-Green Pepper, 11 Raisin, 11 Walnut-Celery, 11 Hawaiian Yeast Rolls, 25 Herb Yeast Rolls, 24 Hurry-up Yeast Rolls, 23 Clothespin Rolls, 23 Crescent Rolls, 23 Knots, 23 Italian Bread Sticks, 24 Muffins, 8 Bacon, 8 Cheese, 8 Chive, 8 Corn, 8 Orange, 8 Mustard Buns, 24 Nut Bread, 12 Baking in cans, 13 Banana, 13 Fruit, 13 Orange-Honey, 13 Orange, 13 Serving, Storing, Freezing, 13 Onion Buns, 24 Orange Rolls, 25 Pancakes, 14 Banana, 15 Blueberry, 15 Cheese, 15 Chicken Griddle Cakes, 16 Colonial Jelly Stack, 17 Corn, 15 Ham, 15 Maple Whip for, 17 Nut, 15 Onion, 15 Pineapple, 14 Puff, 15 Quantity, 17 Rich, 15 Spicy, 15 Thinner, 14 Tuna Royal, 16 Spiced Cherry Sauce for, 17 Strawberry Blintzes, 17 Sunday in Vermont, 17 Waffles, 14 Banana, 15 Blueberry, 15 Cheese, 15 Chiffon, 15 Chocolate, 15 Corn, 15 Ham, 15 Nut, 15 Onion, 15 Spicy, 15 Waffle Club Rabbit, 16 Waffle Supper Royal, 16

CAKES Orange-Nut Velvet Crumb Cake, 21 Velvet Crumb Cake, 20 Broiled Orange Glaze, 21 Broiled Peanut Butter Topping, 21 Honey Crisp Topping, 21 Peach-Apricot Jam Topping, 21 Streusel Topping, 21 Velvet Crumb Shortcake, 21 Velvet Crumb Spice Cake, 21 Velvet Crumb Upside-down Cake, 21 Velvet Fudge Cake, 21 Chocolate Coconut Topping, 21

DESSERTS Berry Chiffon Short Pie, 26 Double-decker Fruit Shortcake, 19 Doughnuts or Fried Balls, 27 Dumplings, 11 Fritters, 27 Fruit Cobbler, 26 Fruit Roll, 19 Peach-Orange Shortcake, 19 Ranch Pudding, 26 Short Pie, 26 Short Pie Rounds, 26 Shortcake, 18 Sour Cream-Strawberry Shortcake, 19 Winter Shortcake, 19

MAIN DISHES Baked Meat Sandwich, 6 Chicken and Biscuits, Oven-crisp, 7 Chicken Fricassee with Bisquick Dumplings, 11 Chicken Pot Pie, 5 Chili Supper and Corn Muffins, 9 Fried Chicken, Meats, Fish, 27 Fritters, 27 Meat and Vegetable Pie, 5 Meat Turnovers, 6 Pizza, 24 Easy, 24 Individual, 24 Pork and Dumplings, 11 Salmon-Cheese Pie, Deep-dish, 5 Saucy Pigs in Blankets, 6 Sauerkraut with Franks and Dumplings, 11 Shortcakes, 7 Asparagus with Cheese Sauce, 7 Creamed Meat or Sea Food, 7 Curried Meat or Sea Food, 7 Meat or Sea Food à la King, 7 Tuna Pinwheel Roll, 6

SAUCES AND GRAVIES Cheese Sauce, 7 Creamed Chicken, 16 Gravy, 11 Maple Whip for Pancakes, 17 Spiced Cherry Sauce for Pancakes, 17

Transcriber’s Notes

—Silently corrected a few typos.

—Collated table of contents against actual headings: links work even though wording is not consistent.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.