Number 194

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September 30th,  2011

 

 
 
 

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Greetings everyone!  And a special welcome to all the new subscribers!  Why not ask your email contacts if they don't want to subscribe as well?

We have just returned from a trip to Kruger National Park. A highlight was AT LONG LAST getting a reasonably decent photo of a hippo yawning. After spending nearly an hour focusing on a pod of hippos at the Lake Panic hide, one of them did a huge yawn and I managed to get some pictures. To see one of them just scroll down. We also got some very nice leopard shots, just a pity that he was sitting behind some twigs and I did not get a clear shot. Next trip to Kruger is planned for November.

The freebie this time is a recipe eBook titled: Allied Cookery and was published in 1916. The purpose of the book was to procure funds in aid of the farmers in that part of France which was devastated by the invasion of the German armies and subsequently regained by the French.
This region, in part, one of the most fertile in France, and which sustained hundreds of thousands
of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed
and all farming implements, cattle, and farm products taken off by the invaders for military uses.
Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the
labour of restoring their farms. To help in the supply of seeds, farm implements, and other simple
but essential means of enabling these suffering people to regain by their own efforts the necessaries of life, the compilers offer to the public this book on Cookery.
For anyone interested in old recipe books, this is a real gem. It was digitally scanned in other words you see the actual pages of the book as it was originally published. Scroll down to the freebie section to download the book.

The rugby section below has links to full details of the current Currie Cup competition as well as detailed World Cup statistics.

I have something very special for recipe book collectors. Just scroll down to the Very Old Recipe eBook section and add 37 very old recipe books to your recipe collection!

Something different in the recipe section. I will over the next 12 issues be placing recipes from a 1913 recipe book titled 52 Sunday Dinners - A Book of Recipes Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery. This means that you will be able to journey back almost a century and try out some of the dished they enjoyed for Sunday dinner.

Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.

US$ 87,000,000, US$252,000,000, USD$143,000,000, US$158,000,000, US$15,000,000, the aforementioned amounts are the current jackpots on overseas Lotto's. Click on the banner to the right and get yourself some tickets. It's completely safe and who knows, your life could just change drastically, first time players also get a free ticket!

Recipes in Afrikaans

For those of you who happen to understand Afrikaans, if you are interested in really good Afrikaans recipe Ebooks, scroll down to the Adverts section at the bottom of the page and take aa look at what's available.

South African Rugby - everything you wanted to know

Loot Eksteen is compiling spreadsheets with detailed Rugby Statistics. They are up to date after every weekend's games. If you want to receive them directly just email Loot and ask to be placed on his mailing list. The spreadsheets are below, right click to download

   
Currie Cup 2011
   
Currie Cup - Fixtures Currie Cup - Scorers
Currie Cup - Log Currie Cup - Statistics
Currie Cup - Data  
   
World Cup 2011  
   
Schedule Logs
Results Scorers
Game Points Statistics
International Stats  
   
Very Very Old Recipe eBooks

Specially for the recipe book collectors amongst us! These days one can go into a bookstore and buy a new recipe book, nothing special in that. But can you buy a book that was published more than 100 years old? Not a chance! Well, Peter to the rescue. I have come across 37 OLD recipe books that I am adding for free to my recipe CD. It gets even better, they're all in .pdf format and when you open the file you see the actual pages of the original book. This is because they have been digitally scanned letting you see the actual pages of the book.

The CD now contains English as well as Afrikaans recipe eBooks as well as the very old books collection.

Pricing remains the same, here is your chance to read how our forefathers did things in the kitchen.

Scroll down for details of the books and how to order.

I am making one of the books available as the freebie, just scroll down to the freebie section and download it for free.

You can now follow me on Twitter - @Peterjasie
This will come in handy when we are on our travels to keep all the followers in the picture!

Andy Nix Photography

Seeing that photography is my passion I thought it about time to feature a South African photographer in my newsletter. I have been a fan of Andy for some time now and would like to share the link to her blog. She is a great photographer and is fortunate enough to live in the Fairest Cape where great landscapes just beg to be photographed.

Click here to view her blog and while you are there subscribe to her newsletter as well.

Mirna van Wyk

Mirna is an educational psychologist from Stellenbosch. She taught at several schools, amongst others Stellenbosch High School, Bloemhof Girls’ High and Jan Kriel School for learners with barriers to learning. She is a mother, loves art, the ocean and children.

Behaviour
I would like to share with your this article by a colleague. I have changed it here and there to fit in with my readers’ needs. So to Jeanette, Susan, Petrus and all the other grandparents, parents and teachers who share their lives with me via the inter-net. Especially for you. These truths will also work with your partner and boss!
Doo-doo diaper-head!" That was the name Michael, age 5, called me in my first interview with his mother and him. Frustrated, and not wanting to be in a psychologist's office, Michael was angry and showed it the only way he knew how. Embarrassed, his mother calmly scolded him. As a psychologist, I want to see the behaviour in my office that parents often have trouble with at home. While Michael's outburst was helpful for me to see, I knew that his mother was disturbed by it. During the third session, Michael again became upset, but instead of resorting to calling me names, he took on a sour face, stared for a moment at me, turned abruptly away from me, and faced the window. His mom was upset. "I know you get frustrated with him, Mom," I responded, "but he's showing better behaviour and doing a child's version of a self-imposed timeout. Actually, it's better than calling me names."
Small steps to help your child
Children and adolescents with learning disabilities (LD) and Attention-Deficit/Hyperactivity Disorder (AD/HD) often have social and behaviour problems along with their learning and attention problems. As a result, many grow up thinking the world will tolerate their unruly or just plain "rude" behaviour. The problem with our approach is two-fold: first, we don't reinforce small changes, and second, we tend not to teach skills but use punishment instead.
When students fail a subject, say maths, we don't expect them to immediately make an A. Instead, we look for slight improvements like a D- with our tutoring. This signifies they are moving in the right direction. Yet when it comes to behaviour, we expect children and adolescents who misbehave to immediately right their wrongs and exhibit perfect behaviour, hence, go from an F to an A. In their attempt to get better and improve their behaviour, they often move up a step or two on "the ladder of better behaviour" only to have their improvement not acknowledged but criticized.
Children especially need to know what behaviours we want to see instead, not just what not to do, as we so often let them know through our punishment. Being specific about expected behaviours and movement in the right direction is vitally important and essential to kids. If we are not clear with our expectations and simple encouragement, they relapse to their original poor behaviour.
An easy and extremely effective way to change a child's behaviour is to note the small improvements or steps that he takes. For many inappropriate behaviours, or misbehaviours, this is an effective tool to instigate change.
For instance, many parents hate the insolent and disrespectful tone with which their adolescent often talks to them. "How do I make him stop talking to me like that?" is often the response of a parent. Instead of just telling your sullen adolescent not to talk to you that way, find a time he is talking to you with a respectful and appropriate tone, and then say, "Jeff, see how you're talking to me now? That's how I want you to talk to me when you are angry or upset with me. I can hear you much better. Please do more of that." Even if your teenager is talking to you about new computer games or a sports event, he is less defensive and better able to register what he is doing and how he is communicating with you so he can replicate it.
Now just commenting on better behaviour once will not ensure that all future problems are solved. Remember, kids don't go from F's to A's in one quick motion but rather with persistence, encouragement, and over time. Hence, you will have to find several times over the course of many days that your adolescent is talking in a respectful tone.
Small changes become big changes
While improved behaviour doesn't occur instantly, we often inadvertently discourage it by not noting small changes. By setting the bar lower, and raising it consistently over time, we are much more likely to get better behaviour from our obstinate youngsters.
Finally, as far as Michael calling me a "diaper-head," I've been called worse.
With warmth from me to you.


You are welcome to comment or send questions to her at mirnafvanwyk@gmail.com 
 

South African National Parks

I will now start a series on the South African National Parks. National parks offer visitors an unparalleled diversity of adventure tourism opportunities including game viewing, bush walks, canoeing and exposure to cultural and historical experiences.

Fifteen of South Africa's 21 national parks offer park or camp-run accommodation. Most parks and rest-camps have retail facilities and restaurants. Across the parks, there are a total of 6 000 beds and 1 000 camping and caravan sites, which can accommodate almost
12 000 overnight guests.

Mokala National Park
Mokala is one of the country's newest parks, situated in the far eastern corner of the Northern Cape. It comprises 19 611 hectares of Kalahari thornveld, savannah and Nama Karoo terrain interspersed with rocky outcrops, and with a wetland area that stretches for 18 kilometres.

Mokala is a Setswana name for a Camel Thorn, an incredible resource to wildlife who survive in often harsh conditions characteristic of this area. Many animals have been relocated to the park and include black and white rhino, tsessebe, roan antelope, red hartebeest, buffalo, gemsbok and black wildebeest.

Year proclaimed: 2007
Current size: 196.1 square kilometres
Province: Northern Cape

Source: Mediaclubsouthafrica.com

Come join me on Facebook, my Facebook email is peter@funkymunky.co.za or www.facebook.com/Peterjasie . I update my status daily.

The History of South Africa

I thought this might be of interest to overseas readers, I will be featuring more sections in future newsletters

If the history of South Africa is in large part one of racial divisiveness, today it can also be seen as the story of the creation - from tremendous diversity - of a single nation.

Three decades of crisis
A turning point came at Sharpeville on March 21 1960 when a PAC-organised passive anti-pass campaign came to a bloody conclusion with police killing 69 unarmed protesters. A state of emergency was declared and the ANC, PAC and other organisations were banned. The resistance went underground.

The country's isolation increased in 1961 when, following a white referendum, South Africa became a republic and left the Commonwealth.

Mandela, meanwhile, had travelled through Africa. On his return in August 1962 he was arrested and received a three-year sentence for incitement.

In July 1963 a police raid on Lilliesleaf farm in Rivonia led to the arrest of several of Mandela's senior ANC colleagues, including Walter Sisulu. They were charged with sabotage and Mandela was brought from prison to stand trial with them. All were sentenced to life imprisonment and taken to Robben Island in 1964.

In September 1966 BJ Vorster became Prime Minister after the assassination in parliament of Verwoerd. Segregation became even stricter.

The first half of the next decade was marked by repression, militancy and strikes. On June 16 1976 the youth of Soweto marched against being taught in the medium of Afrikaans; police fired on them, precipitating massive violence. Nevertheless, an attempt was made to further the "homeland" policy, with Transkei being the first to accept nominal independence later that year.

A new movement known as Black Consciousness had become increasingly influential. The death as a result of police brutality of its charismatic founder, Steve Biko, shocked the world in 1977.

PW Botha, who became Prime Minister in 1978, tried to co-opt the coloured and Indian population in the early 1980s with a new constitution establishing a Tricameral Parliament, with separate houses for these groups. Opposition came from both left and right. The United Democratic Front, a coalition of anti-apartheid groups, organised boycotts of coloured and Indian elections in 1984. The country was being governed - as far as it was governable - under a state of emergency and in a spiral of resistance and repression.

Among the other organisations in the spotlight at this time were the trade union body Cosatu and Chief Mangosuthu Buthelezi's Inkatha, the latter involved in bloody conflict with pro-ANC factions.

Source: mediaclubsouthafrica.com

Freebie!!

The freebie this time is a very old recipe book titled Allied Cookery, published in 1916,
right click here to download. (or doubleclick to open)

Words to live by 

It takes patience to keep a nagging wife; fortune to keep an ambitious wife; four eyes to keep a pretty wife.

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Find your way around South Africa

With this really informative map, just click here:  http://www.sa.c2a.co.za/#

 Source: SouthAfrica.info The all-in-one official guide and web portal to South Africa.  
 
Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website. Recipes and freebie with each newsletter.
 
Smile a While

England v Brazil Friendly

It is just before the England v Brazil friendly match.
Ronaldinho goes into the Brazilian changing room
to find all his teammates looking a bit glum.
"What's up?" he asks.

"Well, we're having trouble getting motivated for
this game. We know it's important but it's only
England. They're crap and we can't be bothered."
Ronaldinho looks at them and says
"Well, I reckon I can beat them by myself. You lads go down to the pub."
So Ronaldinho goes out to play England by himself
and the rest of the Brazilian team go off for a few jars.
After a few pints they wonder how the game is going,
so they get the landlord to put the teletext on.
A big cheer goes up as the screen reads:
Brazil 1 England 0
(Ronaldinho 10 minutes)
He is beating England all by himself!
A few pints later and the game is forgotten
until someone remembers "It must be full time now, let's see how he got on."
They put the teletext on.
"Result from the stadium:
Brazil 1 (Ronaldinho 10 minutes) - England 1 (Lampard 89 minutes)
They can't believe it;
he has single-handedly got a draw against England!!
They rush back to the stadium to congratulate Ronaldinho.
They find him in the dressing room, still in his gear,
sitting with his head in his hands.
He refuses to look at them.
"I've let you down, I've let you down." He wails.
"Don't be daft, you got a draw against England all by
yourself. And they only scored at the very, very end!"
"No, no, I have, I've let you down ...I got sent off after 12 minutes."

Help & Advice For Retirees

Fifteen years ago my wife and I moved into a
retirement development on Florida 's Southeast
coast - The Delray/Boca/Boynton Golf, Spa,
Bath and Tennis Club on Lake Fake-A-Hatchee.
There are 3000 lakes in Florida......only three are real.
Our biggest retirement concern was time management.
What were we going to do all day?
Let me assure you, passing the time is not a problem.
Your days will be eaten up by simple, daily activities.
Just getting out of your car takes 15 minutes.
Trying to find where you parked takes 20 minutes.
It takes 1/2 hour on the check-out line in
and one hour to return the item the next day.
Let me take you through a typical day.
We get up at 5:00 AM, have a quick breakfast
and join the early morning 'Walk and Talk Club.'
There are about 30 of us, and rain or shine
we walk around the streets, all talking at once.
Every development has some late
risers who stay in bed until 6 AM.
After a nimble walk avoiding irate drivers
out to make us road kill, we go back home,
shower and change for the next activity.
My wife goes directly to the pool for her underwater
Pilate’s class, followed by gasping for breath and CPR.
I put on my 'Ask me about my Grandchildren' T-shirt,
my plaid mid-calf shorts, my black socks and sandals and go to the clubhouse lobby for a nice nap.
Before you know it, it's time for lunch.
We go to to partake of the many tasty
samples dispensed by ladies in white hairnets.
All free!
After a filling lunch, if we don't have any doctor
appointments, we might go to the flea market
to see if any new white belts have come in,
or to buy a Rolex watch for $2.00.
We're usually back home by 2 PM to get ready for dinner.

People start lining up for the early bird about 3 PM,
but we get there by 3:45 PM, because we're late eaters.
The dinners are very popular because
of the large portions they serve.
You can take home enough food for the next day's lunch
and dinner, including extra bread, crackers, packets of mustard, relish, ketchup and Sweet-and-Low along with mints.
At 5:30 PM we're home ready to watch the 6 o'clock news.

By 6:30 PM we're fast asleep.
Then we get up and make 5 or 6 trips to the
bathroom during the night, and it's time to get up and start a new day all over again.  
Doctor related activities eat up most of your retirement time.
I enjoy reading old magazines in sub-zero
temperatures in the waiting room, so I don't mind.
Calling for test results also helps the days fly by.
It takes at least half an hour just getting
through the doctor's phone menu.
Then there's the hold time until you're
connected to the right party.
Sometimes they forget you're holding,
and the whole office goes off to lunch.
Should you find you still have time on
your hands, volunteering provides a rewarding opportunity to help the less fortunate.
Florida has the largest concentration of
seniors under five feet tall and they need our help.
I myself am a volunteer for
'The Vertically Challenged Over 80.'
I coach their basketball team,'The Arthritic Avengers.'
The hoop is only 4.5 feet from the floor.
You should see the look of confidence on
their faces when they make a slam dunk.
Food shopping is a problem for short seniors
or 'bottom feeders' as we call them, because
they can't reach the items on the upper shelves.
There are many foods they've never tasted.
After shopping, most seniors can't remember
where they parked their cars and wander the
parking lot for hours while their food defrosts.
Lastly, it's important to choose a
development with an impressive name.
Italian names are very popular in Florida.
They convey world traveler,
uppity sophistication and wealth.
Where would you rather live?
Murray 's Condos or The Lakes Of Venice?
There's no difference.
They're both owned by Murray, who happens to be a cheapskate.
I hope this material has been of help to you future retirees.
If I can be of any further assistance,
please look me up when you're in Florida.
I live in The Leaning Condos of Pisa on Boynton Beach.

Some great resorts we have visited

We visited Ekuthuleni, click here for my report and some pictures.
You can also see some more photos here

Since Ekuthuleni we have also been to Hazyview Cabanas, for my write-up and pictures click here

We are just back from a really nice trip to Mozambique - Morrumbene Beach Resort

We have just returned from a glorious week at Mnarani Club, Kilifi, Kenya

We also had a really nice stay at Hole in the Wall and Caribbean Estates

Beacon Wharf in Mossel Bay, Eagles Nest in Sedgefield, and Ocean 11 in Mossel Bay

In June 2010 we visited Ukuthula and Modumela in Botswana. Click the links for stories and photos

Earlier this month we visited Sandy Place in St Lucia, for story and photos click the link

In August we visited Kagga Kamma, Sutherland, Wildflowers and Kgalagadi Transfrontier Park, see albums below:

Photo albums:

Kagga Album - http://www.facebook.com/album.php?aid=243611&id=741597237&l=be31067162

Sutherland - http://www.facebook.com/album.php?aid=243617&id=741597237&l=ff5500408e

Wildflowers - http://www.facebook.com/album.php?aid=243618&id=741597237&l=7dd7ded05a

Kgalagadi - http://www.facebook.com/album.php?aid=243620&id=741597237&l=be1fcce6bc

Our latest visit to Kgalagadi Transfrontier Park:
http://www.facebook.com/media/set/?set=a.10150257112072238.373501.741597237&l=b55e3fb23d

St Lucia - July 2011
http://www.facebook.com/media/set/?set=a.10150312483172238.390393.741597237&l=eb329c9cef&type=1

Cape Holiday - August 2011 -

The Wild Side - A selection of my photos
 

 

Yawning hippo - at last I have managed to get a photo of a hippo yawning!


click to see larger image


 
Zimbabwe update

For the latest on happenings in Zimbabwe, go to:  http://www.sokwanele.com/thisiszimbabwe/  and subscribe to their newsletter, a really good source of current information

Cathy Buckle has started writing again from Zimbabwe, her letter is below.

Here is Cathy's letter:

Dear Family and Friends,
The good, the bad and the ugly is a very apt description of life in Zimbabwe this week. The good has come in the form of the fast approaching rainy season. Temperatures have soared over the last few days and the first rain clouds have started to gather on the horizon.
Heaven in the garden has come from standing under the drooping, dripping mulberry tree and feasting on ripe, sweet purple berries.
Purple fingers, lips and tongue; angry, impatient birds cursing from overhead! A rare treat came for me with the appearance of a carmine bee eater sitting on the electricity lines over my house. Carmines are usually associated with hot lowveld river valleys where they build nests in big colonies, burrowing into sand cliffs and river banks. At first I thought this Carmine Bee-eater must be lost but then I saw another one, and then another two. For a couple of hours they stayed around before swooping high into an invisible current of wind and disappearing. The final treat of the week came with the sound of running feet on the roof just after dark. Not human feet but those of the Night Ape as it headed towards an avocado tree for an early appetizer before starting its nocturnal rounds.

In between the ‘good’ and the bad came the absurd, just to bring us down to earth. First came the story of the four men apprehended by police in Harare. The police forgot to handcuff their captives and then left them unattended in a police car whose engine was running, while they chased after another suspect. The four suspects put the car in gear and drove away, chased by the Police in a second car which proceeded to run out of fuel before the men could be re-arrested. The Herald newspaper described the escape as “the conclusion of an otherwise highly-successful police operation.”

Second came the report that Air Zimbabwe, teetering on the edge of bankruptcy, had just received yet another emergency cash injection from the government. The 2.8 million US dollar bail out had finally managed to break the airline’s two month long strike. On one of their first resumed flights, from Victoria Falls to Harare, there was only one passenger on board an aircraft which seats 60 people. Talk about a good way to make a return on government money!

The ‘bad’ this week came with the interception by riot police of women in Bulawayo marching to commemorate the International Day of Peace. The women were singing songs about national healing and handing out flowers and leaflets when an estimated 50 riot police moved in on them. Eyewitnesses described riot police chasing and beating the unarmed protestors with baton sticks causing a number of injuries and many being taken to hospital. Twelve of the women were arrested, including WOZA leaders Jenni Williams and Magodonga Mahlangu.

The downright ‘ugly’ this week came with more reports of Zanu PF youths taking over council properties, car parks, markets, bus and taxi ranks in Harare where they are intimidating people, extorting bribes and using violence against people who report them to the police. Unbelievably the co Home Affairs Minister, Theresa Makone, whose ministry is in charge of the Police, was quoted in the press as saying there was chaos. She said: there is nothing I can do to stop their invasions.”

This is hardly the picture of law and order that Zimbabwe so desperately needs in the turbulent months leading to another election and hardly the image to attract tourists and investors.

Until next week, thanks for reading,
love
Cathy
Copyright Cathy Buckle. 24 September 2011

www.cathybuckle.com
. For information on my new book: "INNOCENT VICTIMS" or my previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to: cbuckle@mango.zw
 
This South Africa - news headlines


Go to SouthAfrica.info Source: SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.  
 
Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you! 
 
The Recipes

As mentioned in the introduction, herewith the firs four Sunday dinner menus from a century ago:

Transcriber's Note: Please note that this book was published decades ago and nutritional opinion has changed in some ways. In particular, people are now generally advised not to eat raw eggs. Please use caution when following these recipes.

Here is the introduction to the book and also something about cottolene:

(Or just skip the intro and scroll down to the recipes)

INTRODUCTION

TO the modern wide-awake, twentieth-century woman efficiency in household matters is quite as much a problem as efficiency in business is to the captains of industry.

How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average housewife is intensely interested in the result of these findings, and must keep in touch with
them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.

The eternal feminine question is, "What shall we have for dinner to-day?" It is not always the easiest thing in the world to think of a seasonable menu, nor to determine just the right combination that will furnish a meal appetizing and well-balanced in food values. Furthermore,
both the expense and the amount of work entailed in preparation must be considered.

This Cook Book is especially designed to meet just that pressing daily need of the housewife. It presents for her guidance a menu for every Sunday dinner in the year; it suggests dishes which are seasonable as well as practical; it tells in a simple, intelligent manner just how these dishes can be made in the most wholesome and economical form; and the recipes have all been especially made for this book and tested by that eminent expert, Mrs. Elizabeth O. Hiller.

The title of "52 Sunday Dinners" has been given the book because Sunday dinners as a rule are a little more elaborate than the other dinners of the week, but from these menus may be gleaned helpful hints for daily use.

While climatic conditions differ somewhat in various sections of the country, we have tried to approximate the general average, so that the suggestions might be as valuable to the housewife in New England as to the housewife in the West or South, or vice versa.

Simplicity, economy and wholesomeness have been given preferred attention in the preparation of these recipes, many of which are here presented for the first time.

In the interest of health and economy a number of the recipes suggest the use of Cottolene--a frying and shortening medium of unquestioned purity--in place of butter or lard. Cottolene is a vegetable shortening,
pure in source and manufactured amid cleanly favorable surroundings. It is no new, untried experiment, having been used by domestic science experts and thousands of housewives for nearly twenty years; to them Cottolene for shortening and frying is "equal to butter at half the
price, better and more healthful than lard--and more economical than either." We, therefore, offer no apologies for the small proportion of recipes specifying the use of Cottolene, and suggest that a trial will convince any housewife that Cottolene makes better food than either butter or lard, and is preferable from the standpoints of efficiency, economy and healthfulness.

We commend this book to your critical inspection and test, believing you will find it convenient, helpful, unique and pointing the way to better and more economical living.

THE N. K. FAIRBANK COMPANY.

For All Shortening and Frying Use COTTOLENE

YEARS ago nothing but butter or lard were used for shortening and frying; to-day the visible supply of these two products is insufficient to supply the demand, taking into consideration the amount of butter required for table use. Furthermore, as the demand increased it outgrew
the supply of butter and lard, with the result that prices were materially advanced; and, incidentally, the quality has been lowered.
Naturally, under such conditions scores of substitutes have been offered as shortening and frying mediums--some meritorious, but mostly inferior.

Cottolene is not offered the housewife as a cheap imitation of either butter or lard, but as a vegetable product which is superior to either for cooking purposes. Because it happens to be about half the price of butter, or less, is but an additional reason, from a purely economical standpoint, for its use. The main argument for the use of Cottolene is the purity of its ingredients and the wholesomeness of the food prepared with it.

There isn't an ounce of hog fat in Cottolene, and from cottonfield to kitchen human hands never touch the product. It is pure and absolutely free from taint or contamination from source to consumer. Packed in our patent, air-tight tin pails, Cottolene reaches you as fresh as the day
it was made. Lard and butter are sold in bulk, and do not have this protection.

Cottolene is always uniform in quality, and because of its freedom from moisture it goes one-third farther than butter or lard, both of which contain about 20% of water. It is much more economical than lard; about 50% more so than butter.

Cottolene contains no salt, and is richer in shortening properties than either butter or lard. Two-thirds of a pound of Cottolene will give better results than a pound of either butter or lard.

Because Cottolene is made from sweet and pure oils, refined by our own special process, it makes food more digestible. Its use insures light, flaky pie-crust; it makes deliciously crisp, tender doughnuts; for cake-making it creams up beautifully and gives results equal to the best
cooking butter; muffins, fritters, shortcake and all other pastry are best when made with Cottolene; it makes food light and rich, but never greasy. Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in.

You can fry fish in Cottolene and use the remaining fat for frying potatoes or other food. The odor of fish will not be imparted to the other food fried in the fat. Cottolene is just as pure and healthful as olive oil, and is unqualifiedly recommended by leading physicians, domestic science authorities and culinary experts as wholesome, digestible and economical. The use of Cottolene in your frying and shortening will both save you money and give you better results.

HOW TO USE COTTOLENE

The General Care of Cottolene

Exercise the same care and judgment with Cottolene as you would with butter, lard or olive oil; keep it in a moderately cool place when not in use, just as you would butter--so that its best qualities may be preserved.

Moreover, just because you occasionally buy strong butter or rancid lard which your grocer has kept in too warm a place, you do not denounce all butter or lard and give up their use; neither would it be fair to condemn Cottolene simply because your grocer may not have kept it properly. No fat will keep sweet indefinitely without proper care.

The Use of Cottolene for Shortening

Of course, the recipes in this book indicate the exact amount of Cottolene to be used. In your other recipes, however, a general, _and important_, rule for the use of Cottolene is:
=Use one-third less Cottolene than the amount of butter or lard given in your recipe.=

For cake-baking, cream the Cottolene as you would butter, adding a little salt; _Cottolene contains no salt_. For other pastry handle exactly the same as directed for either butter or lard, using one-third less.

The Use of Cottolene in Frying

In _sauteing_, _browning_ or "_shallow frying_" (as it is sometimes called) use only enough Cottolene to grease the pan. The Cottolene should be put into the pan _while cold_ and, after the bottom of the pan is once covered with the melted Cottolene, more can be added as desired.
Add more fat when you turn the food.

Cottolene can be heated to a much higher temperature without burning than either butter or lard, but--unless allowed to heat gradually--the Cottolene may burn and throw out an odor, just as would any other cooking-fat.

For _deep frying_, have Cottolene at least deep enough to cover, or float, the article being fried, heating slowly. For uncooked mixtures, such as doughnuts, fritters, etc., test with one-inch cubes of stale bread. The cubes of bread should brown a golden brown in one minute; or test with a bit of dough, which should rise at once to the top with some sputtering. Make this test always,--never trust your eye. The fat should be kept at an even temperature. For cooked mixtures, such as croquettes, fish balls, etc., the cube of bread should brown a golden brown in 40 seconds.

Uncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in frying food . The fat should be hot at first, that it may not penetrate; then reduce the heat, that the food may cook till done, without burning.

Crumbed food is usually arranged in a croquette basket before placing it in the hot fat. This prevents the food from moving about, which sometimes causes the crust to loosen from the food, allowing it to absorb the fat.

Never let the fat heat to smoking point, for then it is burning hot, and the food will burn on the outside while the inside remains raw and uncooked. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying.

After the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper.

Care of Cottolene After Frying

After the frying is done, the fat should be allowed to stand in a cool place to permit any sediment to settle. When cool, pour the fat carefully through a double fold of cheesecloth, or through a fine strainer. It is then ready for use.

Cottolene does not retain the taste or odor from any article whatever that may be fried in it, and it may be used over and over again. You may from time to time, add fresh Cottolene to it as your quantity diminishes, but the frying qualities of the Cottolene are not affected by the shrinkage of the fat.

First Sunday

Menu

OYSTERS ON THE HALF SHELL
MANGOES SALTED NUTS OLIVES
CONSOMME DUCHESS--IMPERIAL STICKS
CRAB MEAT IN TIMBALE CASES
"GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING
CHANTILLY APPLE SAUCE
ONIONS AU GRATIN
ENDIVE, CELERY AND GREEN PEPPER SALAD
VANILLA ICE CREAM--CHOCOLATE SAUCE
COCOANUT CUBES--CHOCOLATE NUT CAKE
FRUIT RAISINS NUTS
ROQUEFORT CHEESE--WATER BISCUIT
CAFE NOIR

* * * * *

OYSTERS ON THE HALF SHELL

3 dozen oysters.
2 lemons cut in quarters.
Salt, pepper, Tobasco, horseradish and Tomato catsup.

PROCESS: If possible, have the little Blue Points. Open, loosen, and
leave them on the lower shell. Fill soup plates with shaved ice and
arrange shell on ice having the small end of shells point toward center
of the plate. Wash lemons, cut in quarters, remove seeds and serve
one-quarter in center of each plate. Garnish with sprays of parsley
arranged between the shells. Pass remaining ingredients on a small
silver tray, or a cocktail dressing may be made and served in a small
glass dish and passed to each guest.

CONSOMME DUCHESS

Consomme served with a meringue, prepared as follows: Beat the whites of
eggs very stiff and drop by heaping tablespoonsful into milk heated to
the scalding point in a shallow vessel (a dripping pan is the best),
using care that milk does not scorch. Turn each spoonful, allowing it to
cook, until it sets. Place one of these individual meringues on the top
of each service of consomme, and sprinkle with finely chopped parsley.
Serve with Imperial Sticks.

IMPERIAL STICKS

Cut stale bread in one-third inch slices, remove the crusts. Spread
thinly with butter. Cut slices in one-third inch strips, put on a tin
sheet and bake until a delicate brown in a hot oven. Pile "log cabin"
fashion on a plate covered with a doily, or serve two sticks on plate by
the side of cup in which soup is served.

CRAB MEAT IN TIMBALE CASES

8 Timbale cases.
2 cups crab meat.
3 tablespoons butter.
3 tablespoons flour.
Yolks 2 eggs.
1 tablespoon onion finely chopped.
Salt, pepper, paprika.
Few grains each cayenne, mustard and nutmeg.
2 cups hot thin cream.

PROCESS: Melt butter in a sauce pan, add onion and cook five minutes
without browning, stirring constantly. Add flour and stir until well
blended. Add hot cream gradually, continue stirring, add seasoning to
taste. Remove from range and add egg yolks slightly beaten. Reheat crab
meat in sauce (over hot water). Serve in Swedish Timbales.

SWEDISH TIMBALES

1 cup flour.
1/2 teaspoon salt.
1 teaspoon sugar.
1 egg.
2/3 cup milk.
1 tablespoon olive oil.

PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring
constantly, add well beaten egg and olive oil. Mixture should be very
smooth, strain and let stand over night. Heat a timbale iron in hot
Cottolene, drain and dip iron into batter, (having batter in a small
pitcher), place in hot Cottolene and fry until crisp and delicately
browned. Remove from iron and invert on brown paper. These dainty cases
are for all kinds of creamed mixtures. They are used instead of patty
shells or croustades.

ROAST GOOSE

PREPARING THE GOOSE FOR THE OVEN

Singe, and remove all pin feathers. Before drawing the bird give it a
thorough scrubbing with a brush, in a warm Fairy soap solution. This is
very necessary for it cleans off all dirt that becomes mixed with the
oily secretions, and opens and cleanses the pores that the oil may be
more readily extracted. Draw and remove everything that can be taken
out, then rinse thoroughly and wipe inside and out, with a clean crash
towel; sprinkle the inside lightly with salt, pepper, and powdered sage.
(The latter may be omitted.)

Stuff with the following mixture and truss as turkey.

POTATO AND NUT STUFFING

(FOR ROAST GOOSE OR DUCK)

4 cups hot mashed potatoes.
2-1/2 tablespoons finely chopped onion or chives.
1 cup English Walnut meats chopped moderately.
1/2 teaspoon paprika.
1-1/4 teaspoon salt.
1/2 cup cream.
2 tablespoons butter.
Yolks of 2 eggs.
1 teaspoon sweet herbs if the flavor is desired.

PROCESS: Mix the ingredients in the order given and fill the body of the
goose.

ROASTING THE BIRD

After trussing, place the goose on a rack in a dripping pan, sprinkle
with salt, cover the breast with thin slices of fat salt pork, and place
in the oven. Cook three-quarters of an hour, basting often with the fat
in the pan. Then remove pan from oven and drain off all the fat. Remove
the slices of pork and sprinkle again with salt and dredge with flour
and return to oven. When the flour is delicately browned, add one cup of
boiling water and baste often; add more water when necessary. Sprinkle
lightly with salt and again dredge with flour. Cook until tender, from
one and one-half to three hours, according to the age of the bird. If
you have a very young goose it is infinitely better to steam or braise
it until tender, then dredge it with salt and flour and brown it richly
in the oven. Serve on a bed of cress, garnish with Baked Snow or
Jonathan apples.

CHANTILLY APPLE SAUCE (WITH HORSERADISH)

Pare, core and cut in quarters, five medium-sized Greenings. Cook with
very little water; when quite dry, rub through a fine puree strainer. To
the pulp add one-half cup granulated sugar, five tablespoons grated
horseradish, then fold in an equal quantity of whipped cream. Serve at
once with roast goose, ducks or goslings.

ONIONS AU GRATIN

Cook one quart of uniform-sized, silver-skinned onions in boiling salted
water. When quite tender, drain and turn into a baking dish; cover with
Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker
crumbs and finish cooking. Brown crumbs delicately.

ENDIVE, CELERY AND GREEN PEPPER SALAD

Select crisp, well-bleached heads of endive, separate the leaves,
keeping the green leaves separate from the bleached; wash and dry.
Dispose the leaves on individual plates of ample size. Arrange the green
leaves first, then the bleached leaves until a nest has been formed;
fill the centers with the hearts of celery cut in one-half inch pieces.
Cut a slice from the stem end of crisp red and green peppers, remove the
seeds and veins and cut in the thinnest shreds possible, using the
shears. Strew these shreds over each portion and, just before serving,
marinate each with French Dressing.

VANILLA ICE CREAM

3/4 cup sugar.
1/3 cup water.
1 quart cream.
1-1/2 tablespoons vanilla.

PROCESS: Make a syrup by boiling sugar and water three minutes. Cool
slightly and add to cream, add vanilla and freeze in the usual way. Pack
in a brick-shape mold. Bury in salt and ice, let stand several hours.
Remove from mold to serving platter and pour around each portion Hot
Chocolate Sauce.

HOT CHOCOLATE SAUCE

Melt two squares chocolate in a sauce-pan, add one cup sugar, one
tablespoon butter and two-thirds cup boiling water. Simmer fifteen
minutes. Cool slightly and add three-fourths teaspoon vanilla.

COCOANUT CUBES

Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet.
When cool cut in two-inch cubes and cover each cube with Boiled
Frosting; sprinkle thickly with fresh grated cocoanut.

CHOCOLATE NUT CAKE

1/3 cup Cottolene.
2 cups sugar.
4 eggs.
1 cup milk.
2-1/3 cups flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
2 squares chocolate melted.
3/4 cup English walnut meats broken in pieces.
1/2 teaspoon vanilla.

PROCESS: Cream Cottolene, add gradually one cup sugar, stirring
constantly. Beat egg yolks thick and light, add gradually remaining cup
of sugar; combine mixtures. Add melted chocolate. Mix and sift flour,
baking powder and salt; add to first mixture alternately with milk. Add
nut meats and vanilla, then cut and fold in the whites of eggs beaten
stiff. Turn into a well-greased tube pan and bake forty-five minutes in
a moderate oven. Cool and spread with boiled frosting.

Second Sunday

Menu

CONSOMME WITH EGG BALLS
CELERY OLIVES
BREADED SEA BASS--SAUCE TARTARE
NORWEGIAN POTATOES STEWED TOMATOES
CABBAGE RELISH
LEMON PIE CHEESE
CAFE NOIR

* * * * *

CONSOMME WITH EGG BALLS

To six cups of hot Consomme add egg balls, serving three or four in each
portion.

EGG BALLS

1 hard cooked egg.
1/8 teaspoon salt.
Few grains pepper.
Few drops onion juice.
1 teaspoon thick cream.
1/4 teaspoon finely chopped parsley.

PROCESS: Mash yolk, rub through a sieve, add finely chopped white,
seasonings, parsley and cream. Moisten with some of the yolk of a raw
egg until of the consistency to handle. Shape with the hands in tiny
balls and poach two minutes in boiling water or a little consomme.
Remove with skimmer. Serve at once.

BREADED SEA BASS

Remove the skin from a sea bass, bone and cut fillets in pieces for
serving. Rub over with the cut side of a lemon, sprinkle with salt,
pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold
water) then in fine cracker crumbs; repeat. Place in croquette basket
and fry in deep, hot Cottolene. Drain, arrange on hot serving platter.
Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve
Sauce Tartare in a sauce boat.

NORWEGIAN POTATOES

Wash, scrub and pare six medium size potatoes. Cook in boiling salted
water until tender. Drain, pass through ricer. Add six anchovies drained
from the oil in bottle and cut in one-fourth inch pieces, one-half
teaspoon finely chopped parsley, one-half teaspoon French mustard, salt
if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two
tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly,
place on range and cook slowly three minutes, stirring constantly.
Remove from range, spread mixture on plate to cool, then mold like small
eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and
fry a golden brown in deep, hot Cottolene.

STEWED TOMATOES

To one can of hot tomatoes add two-thirds cup toasted bread crumbs.
Season with salt, few drops Tobasco sauce, two tablespoons sugar, and
one-fourth cup butter. Heat to boiling point and turn into hot serving
dish.

CABBAGE RELISH

Chop crisp, white cabbage very fine (there should be two cups). Chop one
green pepper and one medium-sized Bermuda onion the same. Mix well and
season with one teaspoon salt, one-eighth teaspoon black pepper, one
teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup
vinegar with two tablespoons cold water; add to relish. Chill and serve
in crisp lettuce leaves.

LEMON PIE

3/4 cup sugar.
1 cup boiling water.
2 tablespoons cornstarch.
2 tablespoons flour.
2 egg yolks slightly beaten.
4 tablespoons lemon juice.
Grated rind one lemon.
1 teaspoon butter.
Few grains salt.

PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water
gradually, stirring constantly. Cook over hot water until mixture
thickens; continue stirring. Add lemon juice, rind, butter, and egg
yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim
of pastry one inch wide; flute edge. Cool mixture and turn in lined pan.
Bake in a moderate oven until crust is well browned. Remove from oven,
cool slightly, spread with meringue, return to oven to bake and brown
meringue.

MERINGUE

Whites 2 eggs.
2 tablespoons powdered sugar.
1/4 teaspoon lemon or orange extract.

PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful;
continue beating. Add flavoring, drop by drop. Spread unevenly over pie
and bake fifteen minutes in a slow oven; brown the last five minutes of
baking.

CAFE NOIR (AFTER-DINNER COFFEE)

To prepare after-dinner coffee, use twice the quantity of coffee or half
the quantity of water, given in recipe for Boiled Coffee (see Page 30).
This coffee may be prepared in the Percolator, following the directions
given in the foregoing. Milk or cream is not served with black coffee.
Serve in hot after-dinner coffee cups, with or without cut loaf sugar.

Third Sunday

Menu

NOODLE SOUP
BOILED BEEF--HORSERADISH SAUCE
BAKED POTATOES
MACARONI WITH TOMATO SAUCE
CHIFFONADE SALAD
STEAMED COTTAGE PUDDING
BANANA SAUCE
COFFEE TEA

* * * * *

NOODLE SOUP

2 quarts Chicken Consomme.
1 teaspoon finely chopped parsley.
1 recipe noodles cut very fine (see below).

PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth).
Drain fowl from stock, and strain. When cold, remove fat, and clear.
Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley
and serve very hot.

NOODLES

1 egg.
1/2 teaspoon salt.
Flour.
Few grains nutmeg.

PROCESS: Beat egg slightly, add seasonings, add flour enough to make a
stiff dough. Knead on a floured board until smooth and elastic. Roll out
on a sheet as thin as paper, cover and let stand for half an hour. Roll
loosely and cut the desired width, either in threads or ribbons, unroll
and scatter over board; let lay half an hour. Cook in boiling, salted
water fifteen minutes, drain and add to soup. Noodles may be cooked in
Consomme twenty minutes but the soup will not be as clear as when
noodles are cooked previously.

BOILED BEEF

Have five pounds of beef, cut from the face of the rump. Wipe meat,
sprinkle with salt, pepper, and dredge with flour. Brown richly in an
iron skillet in some of its own fat tried out, turning often. Remove to
kettle and cover with boiling water. Add one tablespoon salt, one-half
teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip
sliced, and one-half onion sliced. Add two sprays each of parsley and
thyme and one of marjoram. Cover and heat to boiling point. Skim when
necessary. Reduce heat and simmer until meat is tender (four or five
hours). Remove to serving platter. Strain stock and use for soup or
sauces. Serve meat with hot Horseradish Sauce.

MACARONI WITH TOMATO SAUCE

Cook one cup macaroni, broken in inch pieces, in boiling salted water
twenty minutes. Drain, and pour over cold water to separate pieces. Mix
with one and one-half cups Tomato Sauce. Add one-half cup grated cheese.
Turn into a buttered baking dish, cover with buttered crumbs, bake
twenty minutes in a hot oven.

TOMATO SAUCE

1 half can tomatoes.
1/8 teaspoon soda.
1 teaspoon sugar.
6 peppercorns.
2 cloves.
Slice onion.
Bit of bay leaf.
1/2 teaspoon salt.
Few grains cayenne.
4 tablespoons butter.
3 tablespoons flour.
1 cup Brown Stock.

PROCESS: Heat tomatoes to boiling point; add soda and the seven
ingredients following. Cook twenty minutes. Rub through a puree
strainer, add stock. Brown butter in a sauce-pan, add flour and continue
browning, stirring constantly. Add hot tomato mixture slowly, mix well,
and pour over Macaroni.

CHIFFONADE SALAD

Cut the hearts of celery in one-inch pieces, cut pieces in straws to
fill one cup. Remove the pulp from grape fruit, leaving each
half-section in its original shape. There should be one cup. Peel and
chill four medium-sized tomatoes (Southern or hot-house at this season),
cut in slices. Cut the bleached leaves of Chicory in pieces for serving,
arrange in nests on serving dish, and arrange other ingredients in
separate mounds in the nests. Marinate with French Dressing, and garnish
each with chopped parsley, green and red sweet peppers cut in
thread-like strips, and sprays of pepper-grass or parsley. Pass
Mayonnaise Dressing.

STEAMED COTTAGE PUDDING

3 tablespoons Cottolene.
1 cup sugar.
2 eggs.
1 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
yolks of eggs beaten very light. Mix and sift flour, baking powder and
salt, add to first mixture alternately with milk; cut and fold in the
stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and
steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana
Sauce.

BANANA SAUCE

1 cup water.
1/2 cup sugar.
Pulp 3 bananas.
3 tablespoons lemon juice.
2 eggs well beaten.
Few grains salt.
Few gratings lemon rind.

PROCESS: Make a syrup by boiling water and sugar ten minutes. Rub
bananas through a sieve, add remaining ingredients and beat until well
blended and light. Pour on hot syrup slowly, beating constantly. Serve
hot. Pulp of peaches or apricots may be used in place of bananas.

Fourth Sunday

Menu

CORN CHOWDER
CRISP SODA CRACKERS
OX JOINTS EN CASSEROLE
BOILED RICE PARSNIPS SAUTED IN BUTTER
CHEESE AND PIMENTO SALAD
AMBROSIA ANISE WAFERS
COFFEE

* * * * *

CORN CHOWDER

2 cups cooked corn cut from cob, or
1 can of corn.
1 cup salt pork cubes.
1 cup potatoes cut in cubes.
1/2 onion sliced.
3 cups water.
2 cups scalded milk.
1 tablespoon butter.
1 tablespoon flour.
2/3 cup cracker crumbs.
Salt, Pepper.

PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying
pan; add onion, and cook until yellow. Pare and cut potatoes in one-half
inch cubes, parboil five minutes. Add to onion, with corn and water;
cover and cook twenty minutes or until potatoes are soft. Melt butter in
a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on
slowly, stirring constantly. Combine mixtures; add crumbs and
seasonings. Serve for dinner in cups or in small "nappies."

OX JOINTS EN CASSEROLE

Separate ox-tails at joints, parboil five minutes; then rinse
thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt
one-fourth cup butter in frying pan, add three slices onion and joints,
saute until joints are well browned. Remove joints and onion; to fat add
one-fourth cup flour, brown slightly, stirring constantly. Add slowly
two cups of Brown Stock, or water and a large can of tomatoes. Add
one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an
earthen casserole, or Dutch oven, cover, place in oven and simmer slowly
three to four hours. Add more moisture if necessary. Remove joints,
strain liquor, return joints to liquor, add one cup each carrot and
turnip cut in straws and parboiled in boiling, salted water ten minutes,
and set in oven to complete cooking. Serve in Casserole or in a deep
platter surrounded with a border of boiled rice.

BOILED RICE

Wash one cup of rice, drain and add slowly to three quarts boiling
salted water so as not to stop water boiling. Boil rapidly until rice is
tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold
water to separate kernels. Turn into double boiler, and cover with a
crash towel; keep hot over hot water.

PARSNIPS SAUTED IN BUTTER

Wash parsnips, cover with boiling water, add salt to season. Cook until
tender--thirty-five to fifty minutes. Drain and cover quickly with cold
water; rub off skins with the hands. Cut in one-fourth inch slices,
sprinkle with salt, pepper; dip in flour and saute a golden brown in hot
butter. Brown on one side, then turn and brown on the other.

CHEESE AND PIMENTO SALAD

Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain
pimentos from liquor in can, and dry them on crash towel.) Add one
tablespoon finely chopped chives or onion, one-half teaspoon finely
chopped parsley, season with salt and cayenne. Moisten with thick cream,
and pack solidly in prepared green pepper-cups. Set aside in a cold
place for several hours. With a sharp knife cut in thin slices
crosswise. Arrange two slices on crisp lettuce leaves; serve with French
Dressing.

AMBROSIA

6 sweet Florida oranges.
1 cocoanut grated.
4 plantains (red bananas).
1/3 cup fine table Sherry wine.
1/4 cup lemon juice.
Bar sugar.

PROCESS: Peel the oranges, separate the sections, remove the tough
membrane and seeds. Dispose a layer of orange pulp in bottom of shallow,
glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew
with cocoanut and a layer of thinly sliced banana. Repeat until all
ingredients are used, having a thick layer of cocoanut on top. The fruit
should be piled in cone shape. Chill and serve with dainty cakes,
macaroons, Anise wafers, etc.

ANISE SEED WAFERS

1/3 cup Cottolene.
1 cup granulated sugar.
3 eggs.
2 cups flour.
3 teaspoons anise seed.
1/4 teaspoon nutmeg.
1/2 teaspoon salt.
Flour.

PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a
time, beating constantly. Beat whites of eggs stiff, add to first
mixture alternately with flour mixed and sifted with anise seed, nutmeg
and salt. Add just enough extra flour to dough to roll very thin. Shape
with small, fluted cutter, and bake in a quick oven.

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Salad Recipes - A Collection of Easy to Follow Salad Recipes
Summer Party Cookbook - The name says it all!
Pampercat and Pamperdog - Recipe treats for your feline and canine friends
80 Seasonal Recipes from around the world - A selection of festive recipes from the four corners of the globe!
Crockpot Recipes - In South Africa we would probably call this Potjiekos
International Recipes - A selection of recipes from all over the world
Fish and Game Recipes - A selection of mouthwatering recipes
Lemonade - A large selection of lemonade recipes
Pizzeria - Try some of these great pizza recipes
Casseroles - 17 pages of mouthwatering casserole recipes
Low Fat Recipes - Watching your cholesterol? Then this is for you!
Soup Recipes - Ideal for those cold winter evenings
Chicken Recipes - 300 Delicious Chicken Recipes
Amish Recipes - 65 Tried and True Traditional Amish Recipes
Apple Recipes - Mouth watering apple recipes
Blue Ribbon Recipes - 490 Award Winning Recipes
The Bread Book - The bread and biscuit baker's and sugar boiler's assistant
Chocolate Delights - Deliciously decadent and delightful recipes for the chocaholic in you
Carolina Mountain Cooking - Created from the recipes and memories of two of the Carolina Mountain's most talented cooks.
Egg Recipes - 111 Great Egg Recipes
Great Gifts in a Jar - A personally made gift is usually more appreciated!
Italian Recipes - A collection of 185 delicious Italian dishes
Smoothies - 126 Easy recipes for maximum sports performance
Top Secret Recipes - Top secret famous recipes
Wings - The ultimate chicken wing cookbook
The Barmaster - Essential tips and techniques for bartenders
Be a Grillmaster - How to host the perfect bbq!
101 Good Jam Recipes - Make your own jams, 101 recipes for you to try
Deep Fryer Recipes - 101 Recipes for the Deep Fryer
Frozen Dessert Recipes - From ice cream to yoghurt - 170 pages of mouthwatering recipes.
Recipes from South of the Border - 247 pages of typically Mexican recipes
Various Rice Dishes - 32 Great Rice Dishes
The Appetizer Collection - More than 150 pages of great ideas for appetizers
The Big Book of Cookies - From Almond Bars to Zucchini Bars, they are all here, 233 pages of cookie recipes
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Delicious Diabetic Recipes - A Collection of over 500 yummy recipes.
Cheesecake Recipes - Nearly 100 pages of yummilicious cheesecake recipes!

Bonus eBooks

Something for the gardeners
Organic Secrets - Everything you wanted to know about organic food


Profitable Crafts- Vol 1
Profitable Crafts - Vol 2
Profitable Crafts - Vol 3
Profitable Crafts - Vol 4
20 Vintage Crochet Patterns

Everything you wanted to know about making, marketing and selling your crafts.


Big Fat Lies - A shocking expose of the 12 biggest scams, cover-ups, lies, myths and deceptions
in the diet and weight-loss industries.

10,000 Dreams Interpreted

A List of the very old digitally scanned recipe eBooks.

A Calendar of Dinners with 615 recipes - 1922
A Dozen dainty recipes for preparing wartime canned meats - 1920
A Home Guide - or a book by 500 ladies - 1877
Aunt Carolines Dixieland Recipes - 1922
A Practical Dictionary of Cookery - 1200 tested recipes - 1898
Best recipes for baking - pre 1908
Buckeye Cookery and Practical Housekeeping - 1877
Burke's Complete Cocktail and tasty bite recipes - 1936
Catering for special occasions with menus and recipes - 1911
Diabetic Cookery - recipes and menus - 1917
Fifty Choice Recipes for Spanish and Mexican Dishes - 1905
Fifty valuable and delicious recipes made with corn meal - 1917
Heart of the Wheat - a book of recipes - 1910
Hospitality - recipes and enteertainment hints for all occasions - 1922
Hotel Management - quantity food recipes
Household hints and recipes - 1877
Ice Cream - practical recipes for making ice cream - 1886
Information for everybody - 1859
Jane Hamiltons Recipes - 1909
Just the thing - dainty dishes at small cost - 1899
Larger cookery book of extra recipes - 1891
Leather Manufacture - 1891
Light entertaining - a book of dainty recipes for special occasions - 1910
Mom's Cookbook
On Uncle Sam's Water Wagon - 500 recipes for delicious drinks that can be made at home - 1919
Our candy recipes - 1919
Practical Household Cookery - 1000 recipes - 1891
Preserves and Pickles - 1912
Recipes - dainties, salads and clever hints - 1919
Recipes for the preserving of fruit vegetables and meat - 1908
The Candy Maker's Guide - 1896
The Housekeeper's Friend - 1897
The Hygenic Cookbook - 1881
Tried and Tested Recipes - 1921
Two Hundred and Seventy Five Wartime Recipes - 1918
Two hundred recipes for cooking in casseroles - 1914
Two hundred recipes for making desserts - 1912
War Time Cookery - 1917
Wheatless Recipes - 1918
Wrinkles and Recipes, including farming and household hints - 1877

And here is a list of the recipe eBooks on the Afrikaans CD:

217 Egte Afrikaanse resepte, Aartappels, Beskuitresepte, Afrikaanse Resepteverskeidenheid, Brood resepte, Vul die beskuitblik, 'n Broodjie vir die blik, Blokkieskoek, Burgers Patties Frikadelle, Brood resepte, Drankies, Drinkgoed, Gemmerbier, Groente, Eet jou groente, Hoender resepte, Happies en Poffers, Kaaskoek, Ietsie anders resepte, Kerskoeke, Karavaan resepte, Kleinkoekies, Kinderlekkerte, Koekiedrukker resepte, Koeke, Likeur, Lekkergoed resepte, Nog resepte, McCain resepte, Moedersdag resepte
Mikrogolf resepte, Peterjasie se boek, Pastageregte, Peterjasie se Kersresepte versameling
Peterjasie se eBoek van vernoemde resepte, Poeding, Peterjasie se Tradisionele SA resepte
Resepte met biltong, Resepteverskeidenheid - ook grootmaat, Slaaie, Sommer net resepte, Sop in die pot, Sop resepte, Terte, Sous, Verskeie resepte 1, Souttert & Pannekoek, Vis en hoender, Veelsydige hoender, Vleisgeregte vir Kersdag, Verskeie resepte 2, Warm en koue drankies, Vleisresepte, Wille samies, Wafels en Pannekoeke, Wors en worsies

Allerlei

Annette se Boererate, Boererate en Verbruikerswenke, Hartstigting dieet, Lennons medikasie, Mate en gewigte, Sop dieet, S A Boererate eBoek, Metrieke omskakelingstabel, Werk van die huis

 


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Children's Stories on CD
Find it hard to get quality children’s stories? Join the popular Anna Emm Story Club in Afrikaans or English, and start adding to your child’s CD collection at an early age! Collect al 96 original stories (on 48 CDs!) over 2 years, or join for a minimum of 3 months - you decide! Receive 2 new CDs with original children’s stories every month! Anna Emm Productions has already produced more than 500 new children’s stories on CD. Click here to join . Ideal gift for children and grandchildren.


Africam
Just another reminder to join the Africam fan page on Facebook. They will be posting photos / videos and other udates and articles on the fan page from now.
join at http://www.facebook.com/home.php#/pages/Africam/169676953137?ref=ts
Also visit the Africam  website

Subscribe / Unsubscribe / Contact

To subscribe to this newsletter and view previous newsletters,  click here, to subscribe to my Afrikaans newsletter, click here. To unsubscribe, click on the appropriate link above and unsubscribe or email me at :  peter@funkymunky.co.za
 

 

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