DELICIOUS DISHES Proposed by MRS. HILLER A stylized illustration of a bowl with a spoon and a piece of food. Compliments of The Morey Mercantile Company Denver 3! Delicious Dishes Prepared by Mrs. Hiller Small square with a design in the center. 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 good cookery are indispensable—flavorable 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 prepare exactly 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, Elyzabeth O'Killer # Delicious Dishes ## HOW TO MEASURE ACCURATELY A system of accurate measurement is absolutely necessary to insure success. Scientific training has exploded the old idea, that "with judgment and experience one can measure accurately." This is not so. The exact quantity called for must be measured each time in the same strict manner. A tablespoon, a table spoon or teaspoon, are definite guides that must be followed if success is to be assured. For example, measuring cups, marked plainly in quarters or thirds, each holding sixty drops; a tablespoon of ordinary size (do not mistake a dessert spoon for a tablespoon); a teaspoon of ordinary size (do not mistake a case knife, are the few essentials that must be used for measuring ingredients in the recipes pre- ported in this book. These uten- sils may be purchased at any kitchen-furnishing shop for a nominal sum. A set of three measuring cups: a tablespoon, a table spoon, and a teaspoon. ### TO MEASURE INGREDIENTS All flour, meal, confectioners' powdered and granulated sugar, soda 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 saves trouble and time, and makes the mixture more 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 keeping full, then leveled off 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. Pats used for shortening are packed solidly in cups, table or tea- spoons and levelled off with a knife. These 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 of both, but it is preferred first, then liquids and fats, when such ingredients are called for. ## Tablespoons and Teaspoons Tablespoons of regulation size are filled and levelled with a knife. A teaspoon is filled and levelled with a knife. To measure liquids, a table spoon is filled by pouring them into it. To measure dry ingredients in a table spoon, dip the spoon in the ingredient. When filled, lift the spoon out of the ingredient and shake off any excess. The handle of spoon. Dividing with knife lengthwise of the bowl of spoon is a common method of dividing dry ingredients. In this case, one fourth is divided into four crosswise divisions, each division being 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 cook is that of thorough mixing. There are two ways in combining ingredients--stirring, beating, and cutting and folding. **Stirring** is combining ingredients by circular motions, enlarging and reducing their size until they are thoroughly mixed and well blended. This motion is most commonly used in all cookery, either alone or in combination with other methods. **Beating** is accomplished by cutting down through ingredient or ingredient mixture with a knife or fork, 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 whisking, as heavy cream or whites of eggs, with another mixture, which is made light by thorough beating accomplished with a wooden spoon made for this purpose. These re- peatedly are folded over and under each other, by lifting the spoon, 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. The object of this process is to combine and thor- oughly blend without destroying the air bubbles previously made by beating or whisking one part of the mixture. Briefly: To beat means to lighten the mixture 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 of some of the 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 butter packed solidly equal one pound. 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 cup. Two tablespoon 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. Three—Tablespoon. Tsp.—Teaspoon. F. O.—Five grains. Illustration of three measuring spoons: a large spoon, a medium-sized spoon, and a small spoon. Text: "Solitaire" with a stylized design. Text: "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." 8 A drawing of two women sitting at a table with a cake in front of them. The woman on the left is wearing a white dress and has her hair in pigtails. The woman on the right is wearing a long, flowing gown and has her hair in a bun. There is a window in the background with curtains drawn to the side. Morey's Solitaire Delicious Dishes Recipes for January
Morey's Solitaire Punch
(New Year's Greeting)		 New Year's Cocoanut Cake
Morey's Solitaire Coffee Cake Creole Sauce
Apricot Shortcake Cocoanut and Pineapple Filling
Apricot Sauce Morey's Solitaire Grape Juice Mousse
Nut and Walnut Cake Lobster Sandwiches
Nut Chocolate Frosting Morey's Solitaire Blackberry Pudding
Morgan Solitaire Coffee Jelly (With Whipped Cream) Cassoule of Beef
Black Walnut Molasses Bars Blackberry and Hard Sauce
Morey's Solitaire Spiced Fruit Pudding Tango Salad
Golden Sauce Tango Dressing
Creole Rice
9 # Solitaire **Moreys Soli- taire Punch** *New Year's Greeting* Make a syrup by boiling 2 cups of water and 4 cups of sugar. Two hours later, add 1 cup MOREYS SOLITAIRE TEA infusion, 4 cups of water, and 1 cup of orange juice. Strain into a glass and add ice cubes. TAIRED PRESERVED STRAWBERRIES, juice of 10 oranges; add 2 cans of MOREYS SOLITAIRE PINEAPPLE JUICE and 1 can of MOREYS HAWAIIAN PINEAPPLE JUICE. Add 1 cup of orange juice and 1 cup of orange shreds; add the syrup to first mixture. Let stand until cold. Serve with ice and add lemon water to taste. Add 1 large bottle of Maraschino cherries and slice pincapple; just before serving, add 1 cup of orange juice. Place a large piece of ice in punch bowl and turn in the punch. This quantity will serve 100 guests. **Moreys Solitaire Coffee Cake** Cream 1 cup butter, add gradually 2 cups sugar, add 3 eggs, then very thickly 2 tablespoons MOREYS SOLITAIRE MOLASSES. 1 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add 1/2 cup milk. Fold in 1 teaspoon cinnamon and %2 teaspoon each cloves, mace and allspice. Add to this mixture the remaining cake for your dough; 1 cup each MOREYS SOLITAIRE PEELED AISEN BERRY JUICE, MOREYS SOLITAIRE CURRANTS, and %2 cup MOREYS SOLITAIRE UTTERING JUICE. Fold in the cake. Mix thoroughly, bake in buttered paper-lined tube pan one and one-quarter hours in a slow oven. **Apricot Shortcake** Toss on a frosted board, glaze slightly; divide in two equal parts. Put half roll each cake, brush over with melted butter and place remaining pieces on top. Bake in a moderate oven twenty minutes in a hot oven. Remove from oven, invert cake pan on serving plate, remove pan; cut into slices. Serve with MOREYS SOLITAIRE PEELED APRICOTS in cut slices, sprinkle with powdered sugar. Replace top layer, spread with ice cream. **Apricot Sauce** Drain MOREYS SOLITAIRE APRICOTS from their liquor and run through a sieve (there may be some stones). Add to this pulp 3 cups whipped cream, sweetened to taste; add 1 teaspoon VORTEX ORANGE JUICE. Chill and pile on top of shortcake, surround cake with a border of ice cream. 19 *TO THE RIM OF THE WORLD FOR THE FINEST.* Delicious Dishes **Nut and Raisin Cake** Cream ½ cup butter, add gradually 1 cup fine sifted flour, mix well at first, stirring in thoroughly before adding another. Pass 1 cup of the mixture through a food chopper and mix these well with 2 cups sifted flour, 1 teaspoon baking powder, ½ teaspoon MOREYS SALT, 1 teaspoon MACE, add 1 teaspoon MOREYS SOLITAIRE LEMON EXTRACT. Add 1 cup raisins or a similar fruit. **Nut Clove Frosting** Pass 1 cup sugar, ¼ teaspoon MOREYS SOLI- TAIRE CREAM OF TARTAR and 1 cup boil- ing water through a food chopper. Add 1 pinch of nutmeg, from crystallizing around edges of pan, bring to boil, remove from heat, stir in 1 teaspoon of nutmeg, from tip of spoon. Pour syrup slowly in a fine stream on the beaten egg white of one egg, beating constantly until mixture thickens slightly. Add 1 teaspoon MOREYS SOLITAIRE CLOVE EXTRACT, as mixture thickens add 1 cup of boiling water, stir until dissolved. **Moreys Soli- taire Coffee Jelly** (With Whipped Cream) Soak 2 tablespoons granulated gelatine twenty minutes in ½ cup of cold water; dissolve in 1 tablespoon of boiling water. Add 3 tablespoons of coffee and 2 cups MOREYS SOLITAIRE BOILED COFFEE, strained. Turn into a ring mould; chill. Remove from mould to serving dish; fill centre with whipped cream decorated with vanilla. FOR THE EAT-A- TABLE **Black Walnut Molasses Bars** Cream ½ cup butter, add ¼ cup boiling water, ¼ cup brown sugar, 1 teaspoon molasses. Add 1 teaspoon soda. **1½ teaspoons MOREYS SOLITAIRE GINGER.** **½ teaspoon MOREYS SOLITAIRE SUGAR.** **½ teaspoon MOREYS SOLITAIRE CLOVE.** **1 teaspoon salt.** Chopped walnuts. PROCESS: Fourteen water over butter; add sugar; molasses mixed with water; add spices; cover; boil thoroughly roll in inch thick; cut in bars the size of Saratoga waters. Sprinkle thickly with sugar; bake in slow oven about half hour. Serve with MOREYS SOLI- TAIRE CEYLON BLEND TRA. "THE BEST THE GROCER CAN DELIVER." 11 Solitaire logo **Solitaire** **Moreys Solitaire Spiced Fruit Pudding** 1 cup finely chopped sweet, rich MOREYS SOLITAIRE MOLASSES. 1 cup milk. 2 cups water. 1 teaspoon cinnamon. 1 teaspoon soda. 1 teaspoon MOREYS SOLITAIRE CLOVES. 1 teaspoon MOREYS SOLITAIRE RICE. 1 teaspoon MOREYS SOLITAIRE SPICE. 2 teaspoons MOREYS SOLITAIRE CINNAMON. 2 cups pitted prunes, 1 cup SHERID RASINS. 1 cup flour for dredging fruit. Add melted butter to flour mixture; beat until smooth. Add dry ingredients gradually, continue beating. Flour raisins, add to mixture and beat until well blended. Add fruit, cover, and steam three hours. Serve with MOREYS GOLDEN SAUCE. **Golden Sauce** Beat 2 eggs until thick and light, add 1 cup fine ground corn meal, 1 cup sugar, 3/4 cup molasses, 1 teaspoon MOREYS SOLITAIRE VANILLA and 1 teaspoon Three Star Brandy. **Creole Rice** Melt 3 tablespoons butter in an iron fryingpan. Add 1 cupful MOREYS SOLITAIRE RICE; cook over low heat until rice is tender. Add 2 cups of highly seasoned chicken broth or Brown Stock, bring to boiling-point and cook in double boiler until rice is done. Turn into a bowl and add 1 tablespoon each of PIMENTOES cut in fancy shapes. Pour over all Creole Sauce. If desired, add a little more Creole Sauce with salt and a few grains MOREYS SOLITAIRE CAYENNE PEPPER. **New Year's Cocoanut Cake** Cream ½ cup butter, add gradually ¼ cups sifted flour, 2 cups grated cocoanut, 2 cups sifted sugar, 3 eggs beaten stiffly, 1 cup milk. Add 1 teaspoon MOREYS SOLITAIRE CREAM OF TAR- TAR-DE-SIGNEE. Bake in a well-greased cake pan at 350° F. for about one hour. ORANGE EXTRACT Blend together 2 cups orange juice, 2 cups sugar, 1 cup water, 1 cup orange marmalade, 1 cup orange juice concentrate. Heat to boiling point; stir until stiff. Bake in two well-buttered square layer cake pans (7 x 7 inches) in an oven preheated to 350° F., for about one hour. Remove from pans and cool on wire racks. Spread with Iced Frosting; sprinkle at once with freshly grated coconut and ornament with small red roses, made by cutting out petals from thin paper and curling them upright to imitate a rose. Finish with very small yellow candles 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 Sauce** Mix 3 tablespoons butter in a saucepan. Add 3 tablespoons each of finely chopped onion and green pepper, 4 tablespoons finely chopped tomatoes, 2 tablespoons flour, 1 cup milk, and 1 cup of thick tomato sauce. Stir to a smooth paste, and add 1 cup of thick tomato sauce. Cook over low heat, stirring constantly until thickened. Serve with black-eyed peas. **MOREYS SOLITAIRE PINEAPPLE PIE** 2 cups grated pineapple (about 1/2 cup), 1/2 cup sugar, and few grains salt. Then fold in 1 cup finely chopped MOREYS SOLITAIRE CANDIED PINEAPPLE. Cover and refrigerate. Serve with cream and 2 teaspoons lemon juice. **Moreys Solitaire Grape Juice Mousse** To 2 cups whipping cream add 1/4 cup powdered sugar, 1 teaspoon salt, add 1 cup MOREYS SOLITAIRE GRAPE JUICE. Beat until soft peaks form. Fold in 1/2 cup cream. Cover and refrigerate until firm. Serve with ice and rock salt. Let stand 3 to 4 hours. **Unmeasured on chilled platter, garnish with fresh grapes and foliage.** **Lobster Sandwiches** Cream ½ cup butter; add gradually 4 table-spoons milk, 1 tablespoon flour, and ¼ teaspoon MOREYS SOLITAIRE PAPAYA JUICE. Add gradually 1 cup MOREYS SOLITAIRE PINEAPPLE JUICE. Season with salt and pepper. Use as filling for sandwiches made of bread cut in fancy shapes. Sprinkle sandwiches lightly with salt and pepper before serving. Serve with oyster cocktails at the beginning of dinner or luncheon. **Moreys Solitaire Blackberry Pudding** Cream 1/2 cup butter, add gradually ¼ cup granulated sugar, yolks 2 eggs, well beaten, and 1/4 cup milk. Add 1 teaspoon baking powder and ¼ teaspoon salt; add alternately to flour mixture with ¼ cup milk while beating constantly. Turn into a buttered mold, cover and steam 1½ hours. Serve with Blackberry Hard Sauce. *THE REST THE GROCER CAN DELIVER.* 13 **Solitaire** **Casserole of Beef** Cut cold roast beef and left-over braised steak in ½-inch cubes; there should be 4 cups. Place meat in a well-greased casserole dish, pour over 1 cup water, and cover tightly. Add finely cut, 2/3 cup chopped carrot cut in tiny cubes, 1 onion finely chopped. Reduce to 1/3 cup. Add 1/2 cup water, 1/2 teaspoon each of TAHITIAN BLACK PEPPER, cover and bake slowly one hour. Then add 1 cup MORYS SOLITAIRE CANNED BUTTON SHROOMS cut in slices, 1/2 cup water, and simmer gently for 15 minutes. Drain off liquid, then vigorously parboil for 10 minutes in boiling salted water. Add 2 table- spoons of blackberry jam. Serve with potatoes or soft. Slip a white napkin. **Blackberry Hard Sauce** Cream 1/2 cup butter, add gradually 1 cup con- centrated blackberry jam (or use 1 cup blackberry jam) Then add drop by drop 1/2 cup MORYS SOLI- TARIE BLACKBERRY PULP. Crush the ber- ries and rub them through a strainer. **Tango Salad** Arrange 2 halves of MORYS SOLITAIRE PEARLS, drained from the liquor in can, in a salad bowl. Sprinkle with 1 tablespoon each of cream cheese, maltonade with cream, to the right consistency to pass through a fine sieve. Add 1/2 cup MORYS SOLITAIRE PARPIKA, and put a frill of the cheese mix- ture through the curvy of each half pear. Strew criss-cross with tiny sliced radish. **Tango Dressing** Finely chop the whites and the yolks of 2 "hard-beiled" eggs separately. Rub 2 pimento pepper after removing seeds and veins. Add prepared ingredients to French dressing (see page 8). Add 1 teaspoon each of MORYS SOLITAIRE PARPIKA. Chill and beat before using beat 5 minutes and add carefully to 1 cup Mayonnaise. Serve on Tango Salad. COLORADO STARTS THE DAY WITH Moreys Solitaire Coffee See complete list of items comprising Solitaire line, pages 85 to 88 *TO THE RIM OF THE WORLD FOR THE FINEST.* 14 A vintage illustration of a woman serving food to a group of people at a table. **Recipes for February** Solitaire Pumpkin Patties Pumpkin Mixture Marshmallow Tea Wafers Corn and Chicken Soup 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" Cake Lima Bean Salad Mocha Frosting Rabbit a la Marengo Cherry Roly-Poly Cherry Sauce 15 # Solitaire **Solitaire Pumpkin Patties** Line small fluted patty pans with rich pate, brush paste with white of egg and sprinkle lightly with stale bread crumbs. Fill pans 2/3 full of the following poutine mixture. Bake in hot oven for five minutes, then reduce the heat and finish baking. **Pumpkin Mixture** To 1 cup of 30OREYS SOLITAIRE PUMPKIN MACE, add 1 cup of water, 1/2 teaspoon each of 30OREYS SOLITAIRE CINNAMON, 1/2 teaspoon each of 30OREYS SOLITAIRE ALLSPICE, 1/2 teaspoon each of 30OREYS SOLITAIRE BAKING SODA, 1/2 teaspoon each of 30OREYS SOLITAIRE BAKING POWDER, 1/2 teaspoon each of 30OREYS SOLITAIRE SALT, 1/2 teaspoon each of 30OREYS SOLITAIRE MUSTARD, 1/2 teaspoon each of 30OREYS SOLITAIRE BLACK PEPPER, and 1 cup of white sugar. Mix ingredients in the order given, and fill patty pans as directed in the foregoing recipe. Serve patties while fresh and warm, or cold with whipped cream sweetened and flavored with 30OREYS SOLITAIRE MACE. **Marshmallow Tea Wafers** Boil 1 cup sugar and 5 cup water until it forms a syrup. Add to 1 cup of tea leaves. Remove from range and add 1 dose marshmallow powder. Boil again for one minute. Strain into a glass. Whiten of 2 cegg beaten stiff and dry, add 1 cup of 30OREYS SOLITAIRE DECAED RAISINS cut in halves and 1 cup pecan nuts meats chopped fine. Add to syrup. Stir well. Serve with VANILLA EXTRACT. Spread Saratoga wafers with mixture and bake at moderate heat until browned. Serve with 30OREYS SOLITAIRE BASKET FRIED JAPAN TEA. **Corn and Chicken Soup** Chop fine 1 can of 30OREYS SOLITAIRE CORN, add 2 cups of chicken stock or hot water, and simmer for half hour. Add to soup: 1 can of chicken meat cut in pieces, and a few slices of onion. Strain through a sieve. Scald 2 cups of milk with 1 slice of lemon juice, add to soup. Add: 1 tablespoon butter, add: 1 tablespoon flour and 1 teaspoon sugar; stir well. Add: 1 tablespoon salt; add: a little pepper; add: a little corn mixture; season with salt and MORYS SOLITAIRE WHITE PEP- PER. Put 1 tablespoon of whipped cream into this bouillon cup and serve over the hot soup. **Creamy Sauce** Cream % cup butter, add slowly % cup confec- tioners' sugar, beating constantly. Add 2 table- spoons vinegar; add: % cup sherry wine; add: % cup sherry wine; drop by drop; continue beating. If liquid is added too quickly, it will become unconsis- tent. Heat in a double boiler, stirring constantly until mixture is a creamy consistency. Sprinkle with MORYS SOLITAIRE NUTMEG. *TO THE RIM OF THE WORLD FOR THE FINEST.* 16 # Delicious Dishes **Moreys Soli- taire Macaroni Croquettes** Break enough of MOREYS SOLITAIRE MACA- RONI in ½-inch pieces to fill 1 cup. Cook in boil- ing water until tender, drain and mix with cold water; drain again. Melt 3 table- spoons butter in a saucepan, add 4 tablespoons MOREYS SOLITAIRE CAYENNE PEPPER and ½ teaspoon MOREYS SOLITAIRE ONION POWDER. Add 1 cup of the macaroni Stock or equal parts of stock and thick tomato pulp (reduce 1 can of MOREYS SOLITAIRE TOMATO PULP to 1 cup) and cook over low heat while stirring constantly until boiling-point is reached. Add ¼ cup grated cheese and make smooth. Add remaining macaroni and cook until tender. Cut into thin squares; with a spatula lift each square to a board covered with fine crumpled paper. Sprinkle with 2 tablespoons cold milk; roll again in crumbs. Fry in deep, hot fat. Drain on soft paper and serve with Tomato Sauce. **Wine Sauce** Cream 1 cup butter, add gradually 1 cup con- fectioners' sugar and add slowly 2 tablespoons vanilla and ½ teaspoon MOREYS SOLITAIRE SHERRY wine. Stir thoroughly. **Lady Wash- ington Pie** Cream 1/2 cup butter, add gradually 1 cup fine sugar and 2 eggs beaten thoroughly. Sift to- gether 1/4 cups flour, 2/3 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon cream of tartar and 1/2 teaspoon more sugar. Bake in buttered round layer cake pans fifteen minutes in a mod- erate oven at 350° F. MOREYS SOLITAIRE RASPBERRY PRE- SERVES (in glass) to serve with this pie. Sprinkle top with powdered sugar. **Washington's Birthday Cake** Cream 1/2 cup butter, add gradually 1/4 cups fine sugar and 3 eggs beaten thoroughly. Sift together with 2/3 cup milk. Mix and sift 2/3 cups flour, 3/4 teaspoons bak- ing powder, 1/4 teaspoon salt, 1/4 teaspoon cream of tartar, and 1/2 teaspoon more sugar. Add 1 teaspoon of MOREYS SOLITAIRE CAYENNE PEPPER, 4 TABLESPOONS SEEDED RAISINS; cut the raisins in quarters, add ¼ cup English crumbs, and fold in well. Fold in the grated zest of half a lemon finely chopped. Beat thoroughly; then cut and fold in the stiffly beaten white of one egg. Bake in a buttered tube pan in a slow oven 1½ hours. Spread with Boiled Frosting and decorate with Ornamental Frosting and Cherries. *THE BEST THE GROCER CAN DELIVER.* 17 **Solitaire** **Tomato Sauce** Brown 4 tablespoons butter in a saucpan, add 2 sliced onion, 2 slices carrot, ½ small clove garlic, 1 teaspoon salt, 1 tablespoon chopped parsley, 1 sprig thyme. Add 5 tablespoons flour sifted with 4 tea- spoon MÖREYS SOLITAIRE PEPPER and ½ teaspoon salt; continue stirring until thickened. Strain into saucepan. Add slowly 1 cup MÖREYS SOLITAIRE TOMATOES, sieved and strained through a fine sieve, 1 cup water, 1 teaspoon salt, and simmer fifteen minutes. Strain around macaroni croquettes. **Almond Bars** Cream ½ cup butter, add gradually 1/4 cup fine granulated sugar and the lightly beaten yolks of 3 eggs. Add 1 cup sifted flour, 1/2 cup milk, 2 teaspoons baking powder, and pinch salt. Roll each to fit the pan in which it is to be baked (a shallow rectangular pan is best). Bake in oven until brown on top and until soft and dry; gradually cut up confectioners' sugar, then cut and fold in with the sugar. Cool before cutting into squares or shreds. Serve with **MÖREYS SOLITAIRE ALMOND TEA**. **Spiced Date Pudding** Mix 3 tablespoons butter, add ½ cup MÖREYS SOLITAIRE MOLASSES, ¼ cup milk. Mix and add 2 cups sifted flour, 1 teaspoon salt, 1 teaspoon each MÖREYS BOLL- TAIHE CLOVES, CINNAMON, and nutmeg. Stir in first mixture. Add ½ pound dates stoned and thinly sliced. Turn into a buttered ruffled mould and steam two and one-half hours. Serve with White Sauce. **Cabbage au Gratin** Cut fine 1 cup MÖREYS SOLITAIRE BOILED CARROTS. Drain well. Prepare 2 cups White Sauce. Put a layer of cabbage in the bottom of a buttered casserole dish. Cover with a layer of 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 **Raisin Choco-late Caramels** Put 2 tablespoons butter in a saucepan; when melted add ½ cup milk, ½ cup sugar and 1 cup MOREYS SOLITAIRE MOLASSES. Bring to boil, stirring constantly. Remove from range and beat three minutes; add ½ cup walnut meats broken into pieces and 2 teaspoons MOREYS SOLITAIRE VANILLA. Mix well and turn into a buttered agate pan. Cool, cut in inch squares and crag each square in half. **White Sauce** Mix 4 tablespoons butter in a saucepan, add 4 tablespoons flour mixed with 1 teaspoon salt, 1 teaspoon MOREYS SOLITAIRE WHITE PEPPER and few grains of nutmeg. Stir until smooth paste, cook on slowy two cups hot milk while stirring con- stantly. Cook one minute. **St. Valentine’s Sandwiches** Make a cream cheese and molten with cream quilt of the right consistency to spread. Add 1 teaspoon of the measures of MOREYS SOLITAIRE QUININE and 1 teaspoon of the measures of MOREYS finely chopped nut meats. Season with salt and MOREYS SOLITAIRE PARSLEY. Spread mixture between slices of bread. Remove crusts and cut with a heart-shape cutter. **Lincoln’s “Rail” Cake** Make a sponge cake in a thin sheet. When cool cut in three long strips ; ¼ inch thick and 2 inches wide. Arrange these strips on a baking sheet and disperse a small rope of Marshmallow Frosting through center and arrange the remaining two strips to meet over the frosting filling. Allow to stand at least two hours before cutting. or 30 minutes frostings lengthwise of the cake, to resemble the bark of a tree trunk. Cut the cake into small pieces, place them here and there to simulate “knots” in the tree trunk; sprinkle knots with finely chopped plodded nut meats. **Lima Bean Salad** Drain MOREYS SOLITAIRE SMALL LIMA BEANS in cold water. Mix with 1 cup MOREYS SOLITAIRE PEAS and 1 cup MOREYS SOLITAIRE GREEN BEANS. French Dressing to moisten; let stand two hours. Then arrange in a border of bleached chive and mask with MOREYS SOLITAIRE SALAD DRESSING with finely chopped red peel from small round radishes, chilli and serve. **THE BEST THE RACOON CAN DELIVER.** 19 # Solitaire **Mocha Frosting to taste** Stir and beat 1 cup sweet butter to a cream, then gradually finish in confectioners' sugar tabout 2 cups. Mix in coffee extract. Serve with SOLITAIRE COFFEE. **Rabbit à la Marengo** Separate a carefully cleaned, washed and dried rabbit into pieces, first cutting off the four legs, then the neck, heart, lungs and liver. Add 1 cup son pieces with salt and MOREYS SOLITAIRE PEPPER. Heat equal parts of melted butter and tried out salt in a frying pan, add the rabbit pieces and brown them on both sides. Turn often, until evenly browned. Drain fat from pan and return to the pan. Cover and simmer gently for 30 minutes. Drain off excess fat. Add 4 tablespoons of water, 1 teaspoon of salt, 1/2 teaspoon MOREYS SOLITAIRE PEPPER, 1 cup highly seasoned Brown Sugar and MORSY'S SOLITAIRE TOASTERS cooked to a thick pulp, then drain off excess liquid. Cover and simmer gently for 5 hours. Dispose on hot serving platter and surround with a sauce made by boiling together 1 cup of milk, 1 cup pastry bag and rose tube. Garnish rabbit with broiled fresh mushroom. **Cherry Roly-Poly** Make a tea biscuit dough, using cream in place of milk to moisten. Roll dough to 1/4 inch thick and cut into rounds about 2 inches in diameter. Place a cherry in the center of each round and roll up like a jelly roll. Cut into slices about 1/2 inch thick. Serve with moreys Solitaire Pitted Cherries. **Cherry Sauce** Drain 1 can MOREYS SOLITAIRE PITTED CHERRIES from the liquor in can, add 1 cup of water, 1 tablespoon of sugar, 1 tablespoon of cornstarch dissolved in 1/4 cup of water, 1/2 teaspoon of salt, 1/4 teaspoon of ground nutmeg, 1/8 teaspoon of ground cloves and 1/8 teaspoon of ground allspice. Stir over heat, keeping the mixture constantly moving until it thickens. Remove from heat and stir in 1 cup of moreys Solitaire Pitted Cherries. Serve hot or cold. **Moreys Solitaire Fruits** are the Pick of the Pick *TO THE RIM OF THE WORLD FOR THE FINEST.* 20 A drawing of four people sitting around a table, engaged in conversation. # Recipes for March **Moreys Solitaire Coffee Kuchen** **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** **Sausage Tartare** **St. Patrick's RAREBIT** **Ginger Snaps** **Green Peppers Stuffed with Solitaire Sweetfish** **Frozen Rice Pudding** **Cream of Corn Toast** **Hot Water Ginger Bread** 21 **Solitaire** **Moreys Soli- taire Coffee Kuchen** Put in a mixing bowl 5 tablespoons butter or lard, ½ cup sugar and 1 teaspoon salt; pour on 1 cup scalded milk. When lukewarm add ¼ cup of flour, 1 tablespoon vanilla and 1/3 cup moreys solitaire coffee. Cover and let stand until well blended. MOREYS SOLITAIRE CANNED PEARLS Boil 1 cup water with 1 teaspoon salt. Add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. Boil for 5 minutes. Remove from heat and add 1 cup of the liquid to 1 cup of the moreys solitaire coffee. **Moreys Soli- taire Pear Salad** Drain MOREYS SOLITAIRE CANNED PEARS from the liquor. Cut in eightths lengthwise. Arrange on a serving dish with a dressing made by pouring over French Dressing and garnish with red onion slices, chopped parsley, a few slices of sweet red peppers, remove the seeds and white pith, cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, then cut into thin strips, starting at one end, then working around until all are used up, **Ginger Snaps** A crisp little snack that is very popular in England. In a mixing bowl combine: 2 tablespoons molasses 2 teaspoons baking soda 2 teaspoons ginger ½ teaspoon cloves 2 eggs 2 tablespoons boiling water In a saucepan combine: ½ teaspoon cinnamon ½ teaspoon ALLSPICE ½ teaspoon nutmeg Add flour gradually while stirring over medium heat until thickened. PROCESS: Cream butter; add sugar and eggs well beaten; add water; stir in dry ingredients; cook slowly over low boll- ing point; adding a little flour each time when thickening begins; continue cooking until thickened; cool slightly; fold in whipped cream; chill thoroughly; roll very thin; shape with round cutter; bake on ungreased tins; For the school lunchbox box. 22 *TO THE RIM OF THE WORLD FOR THE FINEST.* A recipe card with instructions on making ginger snaps. # Delicious Dishes **Hot Water** - ½ cup MOREYS SOLITAIRE MOLASSER. - ½ cup brown sugar. - 2 tablespoons butter, melted. - 1 cup boiling water. **Ginger Bread** - 1 egg, lightly beaten. - 3 cups brown sugar, divided. - 1 level teaspoon baking soda. - 1 level teaspoon (scant) soda. - 1 tablespoon (scant) MOREYS SOLITAIRE GINGER. **PROCESS:** Sift dry ingredients together. Pour molasses into mix- ing bowl with flour mixture. Add butter, molasses, and water, lastly egg beaten very light. Bake in small shallow pan in moderate oven thirty minutes. Serve hot with fresh, unsalted butter and brown sugar. **Moreys Solitaire Coffee Souffle** Melt 3 tablespoons butter, add 3 tablespoons flour, and pour on gradually % cup of MOREYS SOLITAIRE COFFEE EXTRACT (strained). Heat to boiling-point, add % cup sugar, % tea- spoon cream of tartar, and % teaspoon salt. Stir constantly until cool slightly and fold in the stiffly beaten whites of 4 eggs. Add % cup milk and stir well. Fold in the souffle batter. BAKE. Turn into a buttered pudding dish and bake in a moderate oven twenty minutes. Serve with a spoonful of MOREYS CREAM. **Pistachio Ice Cream** Mix 1 tablespoon flour, % cup sugar and % tea- spoon salt, add 1 egg slightly beaten and, slowly, 1 pint scalded milk, stirring constantly. Cook until thickened. Cool. Add % cup cream. Fold in ring - Cool and add 1 quart of thin cream, 2 tablespoons MOREYS SOLITAIRE COFFEE EXTRACT green color paste. Soften in stem glasses and sprinkle with finely chopped pistachio nut meats. **Broiled Lamb Chops** Wipe chops, trim off superfluous fat, and place in a broiler greased with some of the fat. If butter is used, spread it on both sides of chops and pick. Broil over a coal fire for five minutes; then turn second the first two minutes to sear the surface quickly, thus preventing charring. After the first two minutes turn once occasionally until cooked through and well browned on both sides. Spread with butter, sprinkle with salt and pepper, garnish with PISTACHIO leaves to serve platter and garnish with MOREYS GREEN PEA PUREE. *THE BEST THE GROCER CAN DELIVER.* 23 # Solitaire **Moreys Solitaire Green Pea Puree** Beat the yolks of 2 eggs, add gradually 1/3 cup sugar and ¼ teaspoon salt, then add slowly 1/2 cup MOREYS SOLITAIRE COFFEE infusion. Cook over low heat, stirring constantly. Strain, chill and fold in 1 cup of the purée. **Sweet Potato Pudding** Drain the liquor from 1 can of MOREYS SOLITAIRE PAESE, rinse the peas with cold water and drain. Add to the peas 1 cup of the purée, bring to boiling point and cook three minutes. Turn into a buttered dish and cover with a paper cover. Simmer burner too hot, simmering will be maintained by a border around the edge of broiled lamb chops,ipping it around chops as they rise. **Solitaire Hawaiian Pineapple Salad** Mix ½ cup sugar with 1 teaspoon salt and add to 2 cups MOREYS SOLITAIRE SWEET PO-TAYTOES. Add 1 cup of the purée, a grating of the root, 2 teaspoons MOREYS SOLITAIRE CINNAMON, ¼ teaspoon MOREYS SOLITAIRE PEPPER, 1 tablespoon butter and stir to taste. Mix thoroughly and add into a buttered dish and bake in a moderate oven until brown. Serve. **Peach Tarts** Cover inverted individual tart tins with rich pastry; set the tins on a baking sheet to keep edges of pastry from burning. Prick the paste with a fork all over and bake in a moderate oven until golden brown. Remove from oven and shake lightly the shells from pans onto in-dripped tins. Fill each shell with 1/3 cup MOREYS CLING FEAST in each shell. With a pastry bag and rose tube pipe a border of whipped cream around the edge of each tart shell. Sprinkle thinly with finely chopped MOREYS SOLITAIRE CANELÉD CHERRIES AND NUT MEATS. *TO THE RIM OF THE WORLD FOR THE FINEST.* 24 **Delicious Dishes** **Moreys Solitaire Lobster Cocktails** Remove the meat from 1 can of MOREYS SOLITAIRE LOBSTER, divide in 1-inch cubes. Add 6 cubes for each portion. Dispose in cock-tail glasses. Add 2 tablespoons of MOREYS SOLITAIRE TOMATO SAUCE, 1 teaspoon of MOREYS SOLITAIRE CAYENNE PEPPER, Salt to taste, and add 1 tablespoon of lemon juice. Stir well and sprinkle each with 1/4 teaspoon finely chopped olives or chives. **Canned Salmon Croquettes** Drain 1 can of MOREYS SOLITAIRE CANNED SALMON from all the oil in the can. Pour 1 cup hot water over the salmon and let stand for 5 minutes. Drain off the water and place on soft paper; separate fish into flakes. Make a paste with 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dip salmon flakes in this mixture, then roll them in the crumbs. Place on a baking sheet and bake in a moderate oven until browned. Remove from the oven and drain on paper towels. **Sauce Tartare** To 2 cups of Mayonnaise dressing (made with mustard) add 1 large shallot (or 1/2 tablespoon finely chopped onions), 1/2 cup finely chopped capers, gherkins and olives and 1 tablespoon finely chopped parsley. **St. Patrick's Rarebit** Cook 3 tablespoons butter with 2 tablespoons chopped green pepper and 1/2 tablespoons chopped onion, stirring constantly. Add 1/2 cup milk or cream in which liquor has been drained and cook six minutes. Add 5/8 lb. soft milk chocolate cut in small pieces and stir until melted. When cheese is melted add 1/3 cup beer and 1 egg slightly beaten. Serve on circles of toast, toasted on one side. **Ginger Snaps** MOLASSES in saucepan with 1 cup water, bring to boil. Add 2 teaspoons soda. When this cooks, add to first mixture. To this add 5/8 lb. soft ginger snap cookies, broken up fine. Add MOREYS SOLITAIRE CLOVES, 1 teaspoon MOREYS SOLITAIRE CINNAMON, and a pinch of salt. Cook slowly until sugar has been sifted with 2 cups flour. Then add enough flour that spoon will stand upright in mixture. Chill, roll very thin and shape with round cutter, bake on well-buttered tins sheets. For the school lunch- enoon box. *THE BEST THE GROCER CAN DELIVER.* 25 # Solitaire **Green Peppers Stuffed with Solitaire Suc-cotash** Cut a slice from the stem end of 6 green pep-pers, remove seeds and veins. Parboil peppers fifteen minutes in boiling salted water, to which 1 teaspoon salt has been added. Drain and cool. In 3 cups MÖREYS SOLITAIRE SUCCOTASH seasoned with 1 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon pepper, mix well. Add 1 cup cream, and moisten with thin cream. Cover tops with buttered crumbs and place in oven until mixture is heated through and crumbs are browned. **Frozen Rice Pudding** Cover ½ cup MÖREYS SOLITAIRE RICE with 2 quarts cold water and bring quickly to the boiling point. Reduce heat and simmer gently for one hour. Remove from heat, add 1 cup milk, 1 cup sugar, a spoon of salt and cook slowly until rice is soft. Beat 4 egg yolks slightly, add 1 cup sugar, 1 tablespoon cornstarch dissolved in 1 tablespoon water, and stir into rice. Cook over low heat until thickened, then strain over rice mixture. Chill and freeze as ice cream. Drain off excess liquid. Stir in 1 cup MÖREYS SOLITAIRE PRESERVED PEACHES from syrup or juice. Cover and freeze for two hours; drain. Add prepared peaches to frozen mixture, turn dasher until smooth. Repeat process three times more, adding in equal measures of ice and salt. Let stand two to three hours. Serve with a sauce made by dissolving 1 tablespoon MÖREYS PEACHES (rubbed through a sieve), sugar syrup and Maraschino cordial. **Cream of Corn Toast** Cook 5 tablespoons finely chopped onion in ½ tablespoons butter two minutes, stirring mean-while. Add 1 cup MÖREYS SOLITAIRE CORN, cut into small pieces, and simmer for five minutes. Add sugar, ½ teaspoon MÖREYS SOLITAIRE PAPRIKA, heat to boiling point, add 2 tablespoons butter and simmer for five minutes. Remove toast (remove crusts before toasting), brush with toast points first, brushing edges of toast with slightly beaten white of egg. Then dip each slice in the chopped paprika. **Hot Water Ginger Bread** Sift 2 cups pastry flour or 15% cup bread flour with 1 level teaspoon (seam) soda, ½ teaspoon baking powder, and 1 teaspoon ginger. Pour 1 cup MÖREYS SOLITAIRE MOLASSES into mixing bowl, stir in dry ingredients; add dry ingredients and ½ cup hot water, lastly 1 egg beaten very light. Knead dough thoroughly for thirty minutes. Serve hot with fresh, unsalted butter and cottage cheese. See complete list of items comprising Solitaire fine, pages 85 to 88 *TO THE RIM OF THE WORLD FOR THE FINEST.* 20 Recipes for April Solitaire Lobster Farce Cream Maple Frosting Solitaire Hot Cross Buns Moreys Solitaire Sunshine Parfait Solitaire Pineapple Delicacy Moreys Solitaire Coffee Fondant Moreys Solitaire Chocolate Caramels Lobster Creole Macaroni with Cheese and Moreys Solitaire Peanut Butter Rice Croquettes with Cheese Sauce Cheese Souffle Royal Anne Cherry Cocktail Spinach with Crown of Eggs Creamed Lobster Virginia Corn Fritters Cream of Pea Soup Compote of Stuffed Solitaire Peaches Moreys Solitaire Maple Syrup with Waffles Golden Spice Cake Moreys Solitaire Coffee Custard **Solitaire** **Compete of Stuffed Solitaire Peaches** Drain the liner from 1 can of MORSY'S SOLI- TAIRE LEMON CLING PEACHES. Arrange each half on a small circle of sponge cake. Fill with peach slices, and top with a few pieces of meats and solitaire raisins (soak raisins in water overnight). Garnish with a sprig of from brandy, mix with nuts and soft peaches. Pile whipped cream, sweetened to taste, and flavored delicately with MORSY'S ORANGE CREAM or MORSY'S CHILLI and serve as dessert for dinner or luncheon. **Moreys Solitaire Maple Syrup with Waffles** Mix and stir 3/4 cup milk and 1/2 cup baking sugar, stirring constantly. Add 2 tablespoons maple syrup, 1 tablespoon lemon juice, and the whites of 4 eggs beaten until stiff. Fold in 1/2 cup sifted flour, 1/2 teaspoon well- greased, hot waffle iron, brownining first on one side only. Serve with MORSY'S SWEETENED SOLITAIRE MAPLE SYRUP. **Golden Spice Cake** Cream 1 cup butter, add gradually 1/4 cup brown sugar, beating constantly. Add 1 whole egg and 1/2 cup sifted flour. Beat in 1/2 cup brown sugar, cup milk and 5 cups sifted flour. Add 1/2 cup MORSY'S SOLITAIRE SUGAR, 1/2 teaspoon baking soda, 1/4 teaspoon salt, cup MORSY'S SOLITAIRE CINNAMON, 1/2 teaspoon MORSY'S SOLITAIRE CLOVES, cup MORSY'S SOLITAIRE CAYENNE PEPPER, teaspoon MORSY'S SOLITAIRE LEMON EXTRACT. Beat thoroughly, and bake in a moderate oven thirty-five minutes. Spread with Cream Nougat Frosting. **Moreys Solitaire Coffee Custard** Beat 3 cups of milk with 4 tablespoons MORSY'S WHOLE EGGS, 1/2 cup MORSY'S SUGAR, and 1/2 cup sifted flour. Beat 4 eggs slightly; add 1/4 cup cansugar, 1 teaspoon salt, 1/4 teaspoon MORSY'S SOLITAIRE CINNAMON, 1/8 teaspoon MORSY'S SOLITAIRE CAYENNE PEPPER, and coffee mixture. Strain into buttered indi- vidual molds, place in pan of hot water and bake in a moderate oven until firm. Serve hot or cold. **Solitaire Lobster Farce** To one capital of MORSY'S SOLITAIRE Lemon Cling Peaches add 1 can of "hard-boiled" eggs rubbed to a paste, 1 tea- spoonful grated MORSY'S SOLITAIRE NUTMEG, 3 table- spoons sherry wine: season to taste with salt and MORSY'S SOLITAIRE PEPTINE. Mix all together well; add buttered crumbs and bake until heated through and crumbs are brown. *TO THE RIM OF THE WORLD FOR THE FINEST.* 28 **Delicious Dishes** **Cream Maple Frosting** Make 1 pound of soft maple sugar in small pieces, put in a saucepan with 1 cup cream and stir until sugar is dissolved. Add ½ teaspoon of salt and 1 teaspoon of vanilla. Heat without stirring until mixture will form a soft ball when tested in cold. Beat until creamy and add to the consistency to spread. **Solitaire Hot Cross Buns** Scald 1 cup milk in a double boiler. Add 1/3 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of MOREYS SOLITAIRE VA- PORIZED RASPBERIES. Stir until well blended. In a saucepan, heat 1 cup water to boiling point, and 1 teaspoon of MOREYS SOLITAIRE VA- PORIZED RASPBERRIES. Add 1/2 cup of flour lightly beaten. Beat mixture thoroughly and add ½ cup of MOREYS SOLITAIRE SEEDED RAISINS (cut in halves) and 1/2 cup of ORANGE ORANGE EXTRACT. Stir until well blended. When light, turn on a floured board, knead slightly and roll into thin sheets about 1/8 inch thick. Cut into squares, place on a greased baking pan or pan 1 inch apart; set to rise. When light, brush over tops with egg slightly beaten with a little water. When cool, make a cross on top each bun with Iolled Frosting. **Moreys Soli- taire Sunshine Parfait** Boil 1 cup sugar and 5 cups water until it thaws when dropped from tip of spoon. Pour over 6 eggs; return to range and cook until mixture is thickened. Remove from fire; add 1 tablespoon of MOREYS SOLITAIRE ORANGE EXTRACT and 2 cups of heavy cream, whipped until solid. Fill mould to overflowing; cover with a sheet of wax paper (or up), place the cover on and pack mould in ice and salt and let stand four to five hours. **Solitaire Pine- apple Delicacy** Arrange a circle of Sunbeam cake ½ inch thick in a tall, shallow champagne glass. Place over it a small slice of MOREYS SOLITAIRE PINEAPPLE JELLO. To the liquor from can add a little sugar and ¼ cup lemon juice; place on the cake. To the remaining liquor add some of the syrup from MOREYS SOLITAIRE PRESERVED RASP- BERRIES and 2 tablespoons of orange extract. Put a piping of whipped cream sweetened to taste and flavored with MOREYS SOLITAIRE ORANGE EXTRACT around the rim of the glass; fill the centre with a star-shaped doughnut cut in half, placed in the center. Serving: Afternoon Tea with MOREYS SOLITAIRE FORMOSA OOLONG TEA *THE BEST THE GROCER CAN DELIVER.* 29 Solitaire **Moreys Solitaire Coffee Fondant** Put ½ cup cold water and ½ cup of MOREYS SOLITAIRE COFFEE (medium ground) in a saucepan and bring slowly to the boiling point. Remove from heat and stir until coffee is dissolved. 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 cut with a knife. Remove from heat and pour into a bowl. Cover with a cloth and let stand for a moment or two to cool, but not long enough to harden around the edges. Cut into small pieces with a sharp knife or a spatula to one end of slab, and work with a wooden spatula or thinned-out "padilla" until creamy. This fondant is best made fresh, for the fondant will soon become "sugar" if process is too long drawn out. At this state knead quickly with the hands, adding more coffee, if necessary, and a spoonful of MOREYS SOLITAIRE VANILLA, drop by drop, kneading it in until it is well mixed. Let stand at least 2 hours, or until fondant stands two days. Shape and dip in "Dot" chocolate, place on platter until ready to serve. Select a clear day for using fondant to insure success, as a moist heavy atmosphere has an undesirable effect on the cooking of sugar. For which purpose use a clean white cloth. **Moreys Solitaire Chocolate Caramels** Put 3 tablespoons butter in a saucepan. When melted add 2 cups MOREYS SOLITAIRE COFFEE (medium ground), 1 cup milk, Stir until sugar is dissolved. When mix-ture is hot, stir over low fire until thickened, then stir constantly until chocolate is melted. Add 1 cup sugar and continue stirring until caramel is brown before removing from range. Turn mixture into buttered cake drip-pan pan and cool thoroughly. Lobster Creole Rub a saucepan with a bruised clove of garlic. Add 2 tablespoons butter; when melted add 3 tablespoons chopped onion, 1 tablespoon chopped parsley, 1 teaspoon salt, 1 teaspoon pepper, 1 cup chopped (rejection seeds and veins); cook five minutes, stirring frequently. Add 1 cup tomato juice; simmer 5 minutes; add 1 cup water; simmer 5 minutes; add 1 cup chopped green pepper; simmer 5 minutes; add 1 cup chopped celery; simmer 5 minutes; add 1 cup chopped green beans; simmer 5 minutes; add 1 cup chopped mushrooms; simmer 5 minutes; add 1 cup chopped tomatoes; simmer 5 minutes; add 1 cup chopped green peas; simmer 5 minutes; add 1 cup chopped spinach; simmer 5 minutes; add 1 cup chopped broccoli; simmer 5 minutes; add 1 cup chopped cabbage; simmer 5 minutes; add 1 cup chopped cauliflower; simmer 5 minutes; add 1 cup chopped carrots; simmer 5 minutes; add 1 cup chopped turnips; simmer 5 minutes; add 1 cup chopped potatoes; simmer 5 minutes; add 1 cup chopped onions; simmer 5 minutes; add 1 cup chopped celery stalks; simmer 5 minutes; add 1 cup chopped green beans stalks; simmer 5 minutes; add 1 cup chopped green peas stalks; simmer 5 minutes; add 1 cup chopped mushrooms stalks; simmer 5 minutes; add 1 cup chopped tomatoes stalks; simmer 5 minutes; add 1 cup chopped broccoli stalks; simmer 5 minutes; add 1 cup chopped cauliflower stalks; simmer 5 minutes; add 1 cup chopped carrots stalks; simmer 5 minutes; add 1 cup chopped turnips stalks; simmer 5 minutes; add 1 cup chopped onions stalks; simmer 5 minutes; 30 Serve on rounds of hot buttered toast. "To the rim of the world for the finest." Delicious Dishes Macaroni with Cheese and Morey's Sol- tair Peanut Butter Butter a baking dish, put in a layer of MOREYS SOLITAIRe COOKED MACARONI cut in 1-inch pieces, sprinkle with grated cheese; repeat until dish is full. Heat 2 cups milk, add 3 tablespoons butter, 3 tablespoons MOREYS SOLITAIRe PEANUT BUTTER, 1 teaspoon salt; pour over macaroni. Sprinkle with grated MOREYS SOLITAIRe CAYENNE and 1 teaspoon salt; cover and bake slowly thirty-five minutes in a moderate oven. Rice Cro- quettes with Cheese Sauce Cook 1 cup MOREYS SOLITAIRe RICE in 4 cups milk, well seasoned with salt, until rice is tender. Drain off excess liquid. If rice be too dry, Cook sufficiently to handle. Shape into balls about the size of a walnut. Roll in seasoned crumb; dip in egg and roll again. Pour over Cheese Sauce. Cheese Sauce To 1 cup of thin White Sauce add 2/3 cup Ameri- can factory cheese cut in thin shavings. Season with salt and pepper. Add 1/2 cup MOREYS SOLITAIRe CAYENNE and stir until cheese is melted. Royal Anne Cherry Cock- tail Drain and pit 1 can of MOREYS SOLITAIRe CHERRY COCKTAIL. Cut up cherries; add to the juice. Sugar; let stand in a cold place one hour, then strain. Add to the juice 1/2 cup of brandy and sherry wine. Mix thoroughly and chill on ice. Serve in cocktail glasses at the beginning of a dinner or luncheon. Spinach with Crown of Eggs Drain 1 can of MOREYS SOLITAIRe SPIN- ALE; finely chop. Try out 1/2 pound bacon cut into strips; fry in hot fat five minutes. Season with salt. MOREYS SOLITAIRe PEPERONCINI. Add 1/3 cup butter, mix well and pack into oval mould. Keep hot over hot water. Cut 5 hard-cooked eggs in half lengthwise, remove yolks and fill with the spinach mixture. Beat together 1/2 teaspoon salt, 1/4 teaspoon MOREYS SOLITAIRe PEPPER, 1/2 teaspoon finely chopped chives, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon sugar; beat in the eggs. Melt butter with MOREYS SOLITAIRe SALAD DRESSING to bind mix- ture; pour over the halves of eggs with this mixture, keeping 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 **Creamed Lobster** Remove the meat from 1 cup MOREYS SOLI- TAIRE LOBSTER, cut in uniform pieces. Melt 1 cup butter in a saucepan. Add 1 cup milk. Simmer 3 tablespoons flour with 1 teaspoon salt, 4 tea- spoons four sifted with 1 teaspoon salt, 4 tea- spoons PAPRIKA and few grains MOREYS SOLI- TAIRE NUTMEG. Stir in lobster meat and cook very slowly 1½ cups hot cream while stirring constantly. As soon as the lobster is cooked, remove from heat and stir in 1 cup orange juice. Serve in patty shells or on squares of hot toast. Garnish with SOLI-TAIRE OLIVES. **Virginia Corn** 1½ cup corn MOREYS SOLITAIRE CORN add 1½ cup milk, 2 teaspoons sugar and 2 eggs well beaten. Heat to boiling point. Remove from fire. Add baking powder, ¼ teaspoon MOREYS SOLI- TAIRE PEARL SALT and 1 teaspoon butter. Pour 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 Pea Soup** 1½ cups peas, 1½ cups cold water, 2 cups butter, 2 tablespoons flour, 2 cups milk, 1 teaspoon salt, 1 teaspoon PAPRIKA, 1 cup hot cream, 1 egg white beaten stiffly. **Milk of the Month: SOLITAIRE PEAR** 1 cup milk, 2 tablespoons sugar, 1 egg white, 1 cup cold water. 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 86 "TO THE RIM OF THE WORLD FOR THE FINEST." 32 Recipes for May Moreys Quince Jelly Sandwiches German Toast with Solitaire Orange Marmalade Moreys Solitaire Cafe Fair 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 Cake with Whipped Cream Rice Delight Asparagus Ormelet Moreys Raisin Bread Tomato Cream Toast Spiced Rhubarb Marmalade Pineapple Charlotte Rice Croquettes with Creamy Sauce Creamy Sauce 33 # Solitaire **Moreys Quince Jelly Sandwiches** Spread thin slices of Boston brown bread with MOREYS SOLITAIRE QUINCE JELLY; sprinkle thickly with finely chopped pecan nuts and a little grated lemon rind. Cover with a thin layer of jelly and cover with a thin layer of sliced quince. Cover with another slice of bread and press together. Serve at afternoon tea with MOREYS SOLITAIRE GUNN'S TEA. **German Toast with Solitaire Orange Marmalade** Spread with MOREYS SOLITAIRE ORANGE MARMALADE. Serve for breakfast or luncheon. **Moreys Solitaire Cafe Parfait** Blend 1 cup milk with 1/2 cup of medium ground MOREYS SOLITAIRE COFFEE, add 1/2 cup sugar; when cool make a custard of this mixture and strain. Add 1/2 cup cream, 1/2 teaspoon salt, another 1/2 cup sugar; add 1 pint cream and freeze. Strain through cheesecloth. Line a brick pan with waxed paper and fill center with Italian meringue. Place the custard in the back in the pan and salt, until hot, turn to four hours before serving. **Moreys Solitaire Queen Fritters** Put 4 tablespoons butter in a saucepan, pour on eggs, beat well, then add flour, continue beating until smooth. Beat in salt, pepper, and 3 eggs. Stir in the rest of the eggs one at a time. When all are in, beat very rapidly until frothy. Add the remaining egg, beat quickly until frothy. Add the remaining egg, beat quickly until frothy. Add the remaining egg, beat quickly until frothy. Drop by heaping teaspoons into deep hot fat; fry until well done. Drain and cut in an opening in the side of each. Serve with MOREYS SOLITAIRE PINEAPPLE PRESERVED (in syrup) or Sprinkle with powdered sugar and serve with Vanilla Sauce. **Moreys Solitaire Vanilla Sauce** Make a syrup by boiling 1 cup sugar and 1/4 cup water three minutes; remove from range and add 1/2 tablespoon butter and 1 teaspoon of MOREYS SOLITAIRE ORANGE MARMALADE. Beat thoroughly and pour around Queen Fritters. *TO THE RIM OF THE WORLD FOR THE FINEST.* 31 Delicious Dishes **Moreys Solitaire Salmon with Cucumber Sauce** Remove MOREYS SOLITAIRE SALMON from can, rinse with hot water, separate in flakes. Mix and sift ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon pepper, 1 teaspoon MOREYS SOLITAIRE MUSTARD and a few drops of MOREYS SOLITAIRE VINEGAR. Add 2 eggs, yolks slightly beaten, ½ tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon more vinegar, 1 teaspoon SOLT TAIRE VINEGAR and lemon juice. Cook over hot water until mix- ture thickens, stirring constantly. Add 2 teaspoons granulated gelatine dissolved in 1 tablespoon water. Strain into a saucepan. Stir in 1 cup of the sauce. Fill a ring mold, chill and serve with Cucumber Sauce. **Cucumber Sauce** Whip ½ cup of heavy cream solid. Add ¼ teaspoon salt, a few grains of MOREYS SOLL TAIRE and 1 teaspoon sugar to 1 cup of the sauce. Add 1 cucumber pared, cut in half, seeds removed and sliced. **Moreys Solitaire Tomatoes Alabama Style** Heat 1 can of MOREYS SOLITAIRE TOMA- TOES to the boiling-point; add ¼ teaspoon salt, 1 teaspoon sugar, 1 teaspoon vinegar. Have ready 1 cup of fine cracker or stale bread crumbs. In a bowl combine the following: 1/2 cup melted butter to crumbs, mix well. In a large skillet place a layer of crumbs; put in a layer of tomatoes; then another layer of crumbs; repeat until all are used, having a layer of buttered crumbs on top. Bake in moderate oven (350°) until brown and crumbs are brown. Serve with Roast Beef, Veal or Pork. **Afternoon Tea Biscuits with Moreys Solitaire Honey** Mix and sift 2 cups of flour, ½ teaspoon salt, 4 teaspoons baking powder, 2 tablespoons shortening or butter, rubbing it in with tips of fingers. Add gradually % cup cream, cutting it in with a sli- ver knife. Toss on a lightly floured board, knead slightly. Roll out to % inch thickness. Cut with a very small blanck cutter. Brush over enochalf side with melted butter. Place a spoonful of honey 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 ## Italian Meringue Prepare a syrup by boiling ½ cup sugar and 1t. water three minutes; pour syrup slowly on the stiffly beaten whites of 3 eggs, beating con- stantly until syrup is dissolved. Add 1t. tablespoon of gelatine in 2 tablespoons of hot water; strain into mixture. Whip 1 cup cream and fold into meringue; add ½ tea- spoons of MOREYS SOLITAIRE VANILLA EXTRACT. ## Moresy Soli- taire Curried Rice with Peas DRAIN the liquor from 1 can of MOREYS SOLI- TAIRE RICE, add 1 cup of water, 1 cup sugar, 2 table- spoons butter and season to taste with salt and pepper. Cover and simmer gently for 5 minutes. Remove cover on the back of range until peas are heated. Add 1 cup of the rice liquor to the peas and cook until the rice becomes golden brown; remove onion. Add 1 cup of MOREYS SOLITAIRE RICE previously blanched (to blanch means to cover with boiling water, boil for a few minutes and drain), ½ tablespoon of curry powder; stir in the butter until the rice吸收 all the liquid. Season with salt and pepper, sugar, 1 tablespoon lemon juice; season with salt and let cook in a covered dish until tender. Arrange rice in a border on a hot platter and pile the peas in the center. Serve with Fried Chicken or Veal Chops. ## Dried Beef with Moresy Solitaire Tomato Sauce Remove all thorns and small portions from ¼ can of MOREYS SOLITAIRE DRIED BEEF, clip in small pieces. Put in frying pan and fry over moderate heat until meat is well done. Point. (If very salty, let simmer for a few minutes.) Add 1 cup of tomato sauce; add 2 teaspoons moreys spones MOREYS SOLITAIRE TOMATO CAT. SUF. Heat through out and serve on hot platter in board of mashed potatoes. ## Plain Sponge Cake with Whipped Cream Boil the yolks of 4 eggs until thick and lemon timed. Add gradually 1½ cups powdered sugar, stirring constantly until thick and creamy. Add 3 tablespoons cold water. Sift together ½ cup flour, 1 teaspoon baking powder, few grains salt; and add to first mixture. Beat whites until stiff; add 2 tablespoons cold water. Fold into mixture. MOREYS SOLITAIRE ORANGE AND LEMON EXTRACT, then fold in the stiffly beaten whites of 4 eggs. Bake twenty-five minutes in a shallow pan lined with wax paper. Remove from oven; cool slightly. MOREYS SOLITAIRE ORANGE MARMALADE and cover with whipped cream sweetened and flavored with MOREYS SOLITAIRE ORANGE EXTRACT. *TO THE SUM OF THE WORLD FOR THE FINEST.* 30 # Delicious Dishes ## Rice Delight Mix 1 cup of MOREYS SOLITAIRE RICE cooked with 1 cup sugar. Drain MOREYS SOLITAIRE BULLED PINEAPPLE from liquor and cut in small pieces; there should be 3 cups. Add to rice. Mix well and fold in 1 cup heavy cream sweetened, flavored and whipped. Sprinkle with 1 teaspoon more sugar. Garnish with strips of MOREYS SOLITAIRE PINEAPPLE, rolled in finely chopped mint leaves. ## Asparagus Omelet Separate the yolks and whites of 4 eggs. Beat yolks until thick and light; add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon flour, and 4 tablespoons hot water. Beat whites until stiff and dry, beat yolk mixture thoroughly, then fold in beaten whites and fold into whites. Two-thirds of the mixture should be poured on greased baking sheet at once, place on range where it will cook slowly, occasionally turning the omelet over with a spatula. Cook until browned on bottom, then fold in half and continue cooking in oven on grate to finish cooking. Fold on hot serving plate and garnish with sprigs of parsley. Serve with SWEET TIPS reheated in Cream Sauce. Place some of the tips in fold of omelet. ## Moreys Raisin Bread Mix and sift 3 cups bread flour, 4 teaspoons baking powder and 3 teaspoons salt. Rub in 1/2 cup butter or margarine, add 1 cup milk, 1 egg, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 cup MOREYS SOLITAIRE RAISINS shredded and dredged with 1/4 cup flour. Knead thoroughly on floured board; roll out to thin sheet; cover with a cloth; let rise until double size. Cut into squares; place on greased baking pan; brush with egg wash; sprinkle with more raisins. Bake in moderate oven until done. ## Tomato Cream Toast Melt 2 tablespoons butter in a saucepan, add 2 tablespoons flour sifted with 1/4 teaspoon salt, and stir over low heat until smooth. Add 1 cup milk, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir over low heat until thickened. Remove from fire; add 1/2 cup cream and stir until heated through. Serve over toast. ## Spiced Rhubarb Marmalade Wash, wipe, skin, if necessary, 5 pounds rhubarb stalks; cut into small pieces. Put into a preserving kettle with 4 pounds sugar. Add 1/4 cup water, 1/4 teaspoon salt, 1/2 teaspoon CINNAMON and 1 teaspoon MOREYS SOLITAIRE CAYENNE pepper. Bring to boiling point; then simmer until of the consistency of marmalade. Store in jelly glasses. Cover with paraffine and seal. 37 *THE BEST THE GROCER CAN DELIVER.* # Solitaire **Pineapple Charlotte** Drain 1 can MOREYS SOLITAIRE PINEAPPLE from syrup in can. Chop fruit fine and drain again. To prepare fruit add pineapple juice, 3 cups water, 1 cup sugar, 1 teaspoon salt, 5 grains salt and 3 tablespoons gelatine, previously soaked in 5 cup cold water. Heat to boiling point, then simmer slowly until gelatine is dissolved. Remove from range, set in pan of hot water and stir occasionally until dissolved. Add 1/2 cup thick cream mixture (or thicken with flour) and 1/2 cup thick cream mixture whipped to stiff peaks. Fold into 1 cup heavy cream whipped until soft and 1 glass MOREYS SOLITAIRE BDR BAR-LE- DUC. Serve with morey's Solitaire ice cream. **MOREYS SOLITAIRE OLIVE OIL. Chill and serve as dessert at dinner.** **Rice Croquettes with Creamy Sauce** Blanch ½ cup MOREYS SOLITAIRE RICE, add 3 cups milk, ½ teaspoon salt and cook in a double boiler until tender. Drain and cool. Chorbed. Add ½ cup each butter and sugar and the beaten yolk of 2 eggs, mix carefully. Add 1 egg white, fold in well. The yolk of 1 egg then spread on a buttered plate. When slightly cool mould into croquettes, roll in flour and dip in the following: PRESERVED RASPBERRIES in center of each. Roll in fine cracker crumbs, dip in beaten egg and skate to fry until golden brown. Drain on brown paper. Serve hot as a dish with Creamy Sauce. **Creamy Sauce** Make a syrup by boiling 1 cup sugar and ½ cup water together until it thaws, then pour in a fine stream on the beaten white of 1 egg, while beating constantly. Add 1/2 teaspoon gelatine previously soaked in 1 cup heavy cream whipped until soft. Add 1/2 teaspoon MOREYS SOLITAIRE BDR BAR-LE-DUC. Stir over low heat until dissolved, adding mixture after syrup is added. Serve hot. **Moreys Solitaire Rice** See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST." 38 Recipes for June A drawing of a couple in a garden, with a woman holding a cake and a man offering her a bouquet. Moreys Solitaire Bride's Cake Moreys Solitaire Groom's Cake Marshmallow and Coconut Frosting Moreys Solitaire Bridal Salad Moreys Solitaire "Sweet Girl Graduate" Cake Moreys Solitaire Hasty Sponge Cake Pineapple and Cream Cheese Salad Moreys Solitaire Peeled Southern Figs in Wine Jelly Turkish Pilaf Moreys Style
Moreys Solitaire Vanilla Ice Cream with Peeled Figs Pineapple Fritters
Velvet Cake Moreys Solitaire Cider Cup
Fritter Batter Moreys Raisin Scones
Blueberry Muffins Pineapple Sauce (With Raisin Egg of Spring Lamb)
29 # Solitaire **Moreys Solitaire Bride's Cake** Cream 3/4 cup butter, add gradually 2 cups fine granulated sugar. Mix and sift 3 cups flour with 1/4 teaspoon salt and 6 teaspoons baking powder. Add 1/2 cup molasses, 1/2 cup milk, 1/4 cup water, 1/2 teaspoon each of MOREYS SOLITAIRE VA- NILLA, CINNAMON, ALLSPICE, and BAKING SALT. Cut and fold in 6 eggs beaten until stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of 12 eggs beaten stiff and dry. Add 1 cup of the white of 12 eggs beaten stiff and dry. Add 1 pound of flour, 1/2 cup of the white of Delicious Dishes **Moreys Solitaire Bridal Salad** Arrange slices of MOREYS SOLITAIRE HA-WAIIAN PINEAPPLES, drained from the syrup, on a bed of lettuce. Sprinkle with the pits from MOREYS SOLITAIRE ROYAL ANNE CHERRIES. Blanch 1/3rd cup almonds, cut into thin strips. Arrange 3 thin slices of strawberries cut in halves lengthwise. With a pastry brush and rose water, brush the top of the salad to give it just the right heart leaves of the lettuce. Pipe Mayonnaise dressing around the base of pineapple. Serve very cold. **Moreys Solitaire "Sweet Girl Graduate" Cake** Cream 1/2 cup butter, add gradually 2 cups fine sifted flour, 1/2 teaspoon baking soda. Mix and add 1 cup sugar with 1/4 teaspoon salt and 5 teaspoons baking powder. Add 1 cup milk, add 1 teaspoon MOREYS SOLITAIRE VA-NILLA EXTRACT, 1/2 cup melted butter and fold in the whites of 5 eggbeaters stiffened and folded in layers; put between layers Marshmallow and Coconut Frosting. **Moreys Solitaire Hasty Sponge Cake** Beat 5 eggs (without separating) until thick and white. Add 1 cup sugar, beating constantly; add 1/4 cup milk after-beating. Fold in 2 cups sifted flour; 2 teaspoons baking powder, 1 teaspoon SUGAR, and 1 teaspoon MOREYS SOLITAIRE VA-NILLA EXTRACT. Fold in 1 cup melted butter. Fold in 1 cup MOREYS SOLITAIRE LEMON CLING PEACHes on top of each square. The cake is sprinkled with sweetened and flavored with MOREYS SOLITAIRE HAWAIIAN PINEAPPLES on top of each portion. Serve as dessert for either dinner or lunch. **Pineapple and Cream Cheese Salad** Drain MOREYS SOLITAIRE HAWAIIAN PINEAPPLES, drain off syrup. Cut each piece into two triangles. Place each slice in a nest of crisp lettuce leaves. Sprinkle with more syrup. Cut up one pineapple chunk into small wedge-shaped pieces. Work a cream cheese till smooth, add 1/4 cup finely chopped nuts, mix well. Roll each piece in rolled-up pineapple. Pipe a line of mayonnaise around edge of pineapple. Pipe a line of mayonnaise around edge of pineapple to form a head. Sprinkle grill with chopped nut meats. *THE BEST THE GROCER CAN DELIVER.* 41 # Solitaire **Moreys Solute Peeled Southern Figs in Wine Jelly** Soak 1 tablespoon of granulated gelatine in 1 cup cold water, then dissolve in 5 cup boiling water. Add 1/2 cup of sugar to the gelatine mixture and heat until the gelatine is dissolved. Add 1/2 cup fine table sherry wine and the juice of half a lemon. Chill individual portions in a refrigerator. PEELED SOUTHERN FIGS in slices, dip some of these in jelly mixture, then coat with alternate layers of sliced figs and jelly mixture, allowing the jelly to partially set before adding another layer. When moulds are filled, set in a cold place to chill. Unmould and serve with whipped cream sweetened and flavored with MORSY'S SOLT-AIR TEA. **Turkish Pilaf** Blanch 1 cup of MOREYS' SOLT-AIR RICE, add 1/2 cup of highly seasoned hot stock, 1 cup water, and 1/2 teaspoon salt. Cover and simmer over low heat for 30 minutes. Drain off excess liquid. Add 1/2 cup of SOLT-AIR TOMATOES to 1 cup; rub through a strainer. Let cook in a double boiler until rice is tender: add 1/4 cup butter and mix well. Remove from heat and add 1/4 cup of SOLT-AIR CHICKEN STOCK. Stir until well blended. Add a small clump of garlic may be cooked with the tomato; remove garlic particle before rubbing through a strainer. **Vanilla Ice Cream with Peeled Figs** Make a syrup by boiling 1/2 cup sugar with 5% cup water four minutes. Cool and add 2 quarts of ice cream (see page 6). Freeze according to instructions on label. When frozen, break into chunks. Shred vanilla extract; freeze. When frozen, break into chunks. Shred vanilla extract; freeze. **Velvet Cake** Combine 1 cup sifted flour, 1/2 cup granulated sugar, yolks of 4 eggs beaten thick and lemon tinned with MOREYS' SOLT-AIR PASTES, and 1/2 teaspoon baking powder and add to first mixture alternately with 5% cup cold water. Lastly cut in 1/4 cup melted butter. Fold in 1/4 cup blanched and shredded almonds over the top before putting in the oven. **Fritter Batter** Blend until very light, add 1/4 cup flour, 3% teaspoon salt and beat until smooth as cream. Beat again and dip fritters one at a time. "TO THE RIM OF THE WORLD FOR THE FINEST." 42 Delicious Dishes **Blueberry Muffins** Cream ½ cup butter, add ½ cup sugar gradually, 1 egg well beaten, sifted together 2 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon salt, add to first mixture alternately with 1 cup milk. Drain 1 can of blueberry juice, add to mixture, beat thoroughly, Turn into hot iron battered muffin cups and bake twenty-five minutes in hot oven. **Pineapple Fritters** Cream 1 cup milk in this ½ cup cornstarch, ½ teaspoon salt and few grains SOLTITARE HONEY. SIFTED PINEAPPLE and ½ cup sugar while stirring until smooth. Let stand until cold. Return to pan and stir until well beaten; return to range and cook until egg is set. Turn mixture into greased baking dish and bake in moderate oven until done. Serve with targa wafers. Dip in batter and fry in deep hot fat. Drain on brown paper and sprinkle with powdered sugar. **Moreys Soli- taire Cider Cup** Mix 2 cups MOREYS SOLTITARE CIDER with 1 cup water. Add 1 cup ENUX brandy, the thin rind of 1 large lemon, 1 medium-sized cucumber sliced fine, 1 tablespoon sugar, and 1 tablespoon SOLTITARE HONEY. Sweeten to taste with more syrup if desired. Serve over ice cubes. **Moreys Raisin Scones** Sift together 2 cups pastry flour, 3 teaspoons baking powder, ½ teaspoon salt and 3 table- spoons sugar. Cut in 4 tablespoons butter with tips of fingers, add 1 well-beaten egg and enough milk to make dough pliable. If desired, raisins may be added if necessary. Turn dough on a floured board, knead slightly and roll out to a thickness of about ⅛ inch. Cut dough in diamonds and bake in a hot oven. Split and toast delicately under the gas flame. Serve immediately with SOLTITARE HONEY. **Pineapple Saute** (With Roast Leg of Spring Lamb) Drain 1 can MOREYS HAWAIIAN PINEAPPLE from syrup in can. Dry thor- oughly and cut into pieces. Add to brown in melted butter. Serve with Roast 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.* # Solitaire ## FIVE WAYS OF MAKING GOOD COFFEE **Moreys Solitaire Boiled Coffee** To 1 cup of medium-ground SOLITAIRE COF- FEE add 1 tablespoon of the slightly beaten egg white. Place on range and boil five minutes. Remove from heat and stir in 1/2 cup of water and let stand one minute. Turn to and add 1/2 cup of cold water to complete the clearing. Place on back of range and boil five minutes. Stir once in warm coffee cups for ten minutes. If coffee does not boil it will be muggy; if it boils too long the bitter quality is lost. If for any reason the coffee must stand longer, it should be drawn off the grounds into another hot pot and kept it at a uniform temperature. **To Make Solitaire Coffee for One** Allow 2 level tablespoons of MOREYS SOL- ITAIRE COFFEE to each cup of boiling water. Add 1/2 teaspoon of white of egg; mix well. Add 1 cup cold water to each cup of coffee. In the morning turn into an individual granite-ware coffee pot (previously scalped), place on range and bring to boil. Turn to and add 1/2 cup of cold water. In the evening turn to and add 1/2 cup of cold water. Stir carefully and the coffee will be very clear. **To Make a Small Pot of Moreys Solitaire Coffee** Place on range and boil five minutes. Turn to and add 1/2 cup of cold water to complete the clearing. Place on back of range and boil five minutes. Stir once in warm coffee cups for ten minutes. Draw off remaining coffee into a jelly glass with a closely fitted cover; set aside in the refrigerator. Use for following day. **Solitaire Café Noir** To prepare SOLITAIRE CAFE NOIR use 2 cups of medium-ground coffee. Wash an egg and crush the shell, beat egg slightly. Add to coffee, mix well, pour into a scalped agateware coffee pot; add 6 cups of fresh water, stir until dissolved, extract 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 FIESTER.* 41 Delicious Dishes cup to clear the spout of grounds. Return to pot. Add ½ cup cold water to complete the clearing. Remove to back of range for ten minutes. Serve with buttered toast, or with hot milk, or with a cup of tea. 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 added to the coffee, and the mixture is strained through a fine sieve to its stimulating qualities, Café Noir taken after a heavy meal often produces a pleasant effect. This recipe may be divided in halves or quarters, according to the quantity desired. Café au Lait To 1 cup of medium-ground SOLITAIRE COFFEE add 1 tablespoon of the slightly beaten egg white. Cover and heat on low fire until the egg white is cooked, and add 3 cups of freshly boiled water; stir thoroughly and turn into a sealed agate-ware coffee pot. If the spout is not covered, stuff it with a piece of cloth. Place on back of range and boil five minutes; stir and add ½ cup of cold water to com- plete clearing. Serve in small, warm coffee cups (or in large coffee cups will keep hot but not boil). At this stage in the process put 3½ cups of hot milk into a saucepan; stir until well mixed. Pour over edge and a scum is formed on top 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 Solitaire 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 brings quickly to the boiling point is the first item of importance. The second is a clean gate-ware or earthen teapot. The third is a clean teabag, which should be kept dry. When the water has reached the boiling point, scald the teapot, already cleaned, put into it MONEY'S SOLITAIRE TEA, in the propor- tion of one teaspoon to every 300 c.c. of water. Let it infuse three or four minutes. But do not allow it to boil. If the tea does not taste strong enough, do not try to secure greater strength by longer steeping, but merely by adding more of the tea leaves and more of the hot water. All the tea should be drawn off the leaves at the first serving. ### The Afternoon Tea Five O'clock Tea is an important part of our Table Service. The afternoon tea, whether served informally or formally, is a very popular custom in this country, and has grown in popularity, but it has become a per- sonal habit rather than a social necessity. The oldtime custom of our English cousins. The American hostess is rapidly becoming a con- siderable factor in the success of the afternoon tea depending almost en- tirely upon her ability to serve it with all the grace and charm that are the features of this popular social function. Her turns to a careful investigation of this important duty. She finds it in all its perfection of ambrosial sweetness and arro- mantic fragrance, and she will find that her success depends largely upon high-grade accoutrements to her teable. With this in view, we have prepared for you china, silver and linen, served with some of the following table-decorative delicacies, and attractively ar- ranged, the success of "Mildred's" Afternoon Tea is assured. ### For Two Cups of Tea (Made up on the Tea-Board) Money's Solitaire Five O'clock Tea desired strength in both flavor (as well as the taste), and flavor (as well as the taste), and flavor (as well as the taste), when making but one or two cups of tea. ### Money's Solitaire Five O'clock Tea waters, small thin, sweet sandwiches, conserves, etc., etc. *TO THE RIM OF THE WORLD FOR THE FINEST.* 46 A vintage illustration of a family enjoying a picnic. A woman in a white dress holds a child's hand, while another child sits on her lap. A man in a suit stands nearby, holding a basket. The background shows a lush green landscape with trees and a clear blue sky. **Recipes for July** **Moreys Solitaire Tea Punch** For 8th June Celebration **Eggs, Morey Style** **Moreys Solitaire Olive Sandwiches** **Moreys Solitaire Tea with Mint** **Moreys Solitaire Sour Cream Spice Cake** **Moreys Solitaire Frozen Apricots** **Spiced Doughnuts** **Moreys Solitaire Pineapple Fritters** Grape Juice Ice Cream **Chicken a la King, Solitaire Style (for June Birthdays)** **Fritter Batter** **Moreys Fruit Cookies** **Pineapple Sauce** **Moreys Solitaire Spiced Tea Sandwiches** **Moreys Solitaire Spiced Tea** **Moreys Solitaire Clams a la Neuburg** **Moreys Solitaire Pressed Beef Flank** **Jellied Chicken (for June Wedding Lunches)** **Green Peppers Stuffed with Rice** 47 **Solitaire** **Moreys Solitaire Frozen Apricots** Drain MOREYS SOLITAIRE PEELED APRICOTS from the syrup, cut apricots in ½-inch slices, and place on a paper towel. Cut a thin strip of the thin peel of an orange and 1 quart of water. Heat to boiling point and cook ten minutes; then strain over apricot slices. Add 1 cup of orange curacao treacle. 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 the center. **Moreys Solitaire Pineapple Fritters** Drain MOREYS SOLITAIRE SLICED PINEAPPLE from the liquor; sprinkle with orange juice (or use 1 tablespoon orange juice concentrate). Place on a paper towel. Dip fritter batter in the liquid and roll on a crumb towel. Dip again in the liquid and roll on a crumb towel. Place on a paper towel. Serve immediately with hot fat, turning once. Pineapple Sauce. **Fritter Batter** Sift together two 1 cup flour, 1 teaspoon salt and 1 tablespoon sugar. Add gradually 2/3 cup milk, yolks of 2 well-beaten eggs, 1 tablespoon butter and 1 teaspoon baking powder. Stir until smooth. **Pineapple Sauce** A few grains salt; flavor is desired. Add the curacao to the pineapple syrup drained from the pineapple, add the juice of ½ lemon; stir well. Add 1 cup pineapple juice; sugar sifted with ½ tablespoon arrowroot and 1 teaspoon vanilla. Add more curacao if stronger. Pour around fritters. **Moreys Solitaire Spiced Tea Sandwiches** Spread thin slices of Boston brown bread with brown sugar syrup (see page 50). Sprinkle thickly with chopped Brazil nut meats. Place another thin slice of brown bread over each sandwich. Cover with a sheet of MOREYS SOLITAIRE SPICED TEA. Serve on porch at room temperature. **Moreys Solitaire Spiced Tea** Put 3 teaspoons of MOREYS SOLITAIRE FOR-MOSA OOLONG TEA into a scalded teapot, add 1 cup boiling water and boil for four minutes; then strain over 1 dozen MOREYS SOLITAIRE SPICED TEA. Let cool, then pour into glasses filled half full of cracked ice. Pass the 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.* 48 # Delicious Dishes **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 1 cup sherry wine and cook gently six minutes. Add 1 cup of the clams, and NUTMEG; add 1/2 cup sherry wine and cook gently six minutes. Add 1 cup of the clams to the sauce with cream, and continue cooking two minutes. 3 eggs slightly beaten consistently to pour. **Moreys Soli- taire Tea Punch** (Fun 4th July Celebration) Prepare a syrup by boiling 1 cup water and 2 cups sugar eight minutes; add 1 cup of MOREYS SOLITAIRE GRAVED PINEAPPLE, 1 cup of straw- berry syrup, 2 cups of fresh strawberry syrup, the juice of 1 lemon, and 1 cup of water. Boil until clear. Add MOREYS SOLITAIRE GRATED PINEAPPLE. Soak 1 cup of candied cherries, cut in halves, with the syrup for one hour. Serve with ice cubes to guests. and add to punch with a glass of water. Serve in china glasses. **Eggs, Morey Style** Pick over and chop fine ½ glass of smoked dried beef; cover with boiling water, let stand one minute, then drain. Add 1 cup of MOREYS SOLITAIRE GRAVED PINEAPPLE, a few drops of MOREYS SOLITAIRE ONION EXTRACT and a few grains each of MOREYS SOLITAIRE CAYENNE PEPPER, Melt 2 tablespoons butter in a saucepan; add the mixture point. Add 4 eggs slightly beaten, cook until of a creamy consistency, stirring constantly. Pour into a hot dish; mix carefully to one side of pan, then remove to hot serving plates; serve with grated cheese and paprika. Garnish with sprays of parsley. **For the Afternoon Tea** **Moreys Soli- taire Olive Sandwiches** Spread Saltines with the following mixture: Rub a Frenchchafed cheese to a cream with a little Bayleaf and a little salt; spread on the Saltines. Chop fine 3 MOREYS SOLITAIRE OLIVES, and mix with 1 tablespoon butter. Add chopped pecan nut meats; add to cheese. Moisten with Mayonnaise to the consistency to spread. Lay over each anchovy slice an olive; put together. Serve with MOREYS SOLITAIRE TEA, with mint flavor. "THE BEST THE GROCER CAN DELIVER." # Solitaire **Moreys Solitaire 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. Infuse for five minutes, then strain into the glasses. Add lemon juice before adding tea. Garnish each glass with a sprig of mint. **Moreys Solitaire Sour Cream Spice Cake** Beat 3 eggs until thick and light; add gradually ½ cup soft brown sugar, ½ cup MOREYS SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon morey's SULTAIRE CINNAMON, 1 teaspoon 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sugar with \( \frac{5}{8} \) cup water three minutes; Cool and add to quart cream; Add \( \frac{5}{8} \) cup grape juice; Add ORANGE EXTRACT and \( \frac{5}{8} \) tablespoonMOREY'S SO LIT ARIE GRAPE JUICE. **Chicken à la King Style (Chinglish Dish)** Mix together in a blender or saucepan: \( \frac{5}{8} \) cup chicken stock or water; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( \frac{5}{8} \) cup chicken broth; \( ... # Delicious Dishes **Moreys Fruit Cookies** Cream 1 cup butter or hard, add gradually 1% cups soft brown sugar, and 3 eggbeats until thick and lemon tinted with MOREYS SOLI-TAIRE NUTMEG. Add to first mixture while stirring constantly. Add 1 teaspoon MOREYS SOLI-TAIRE CINNAMON, ½ teaspoon MOREYS SOLI-TAIRE CINNAMON, ½ teaspoon MOREYS SOLI-TAIRE NUTMEG. Add to first mixture while stirring constantly. Add 1 cup morey's fruit cookies. **Moreys Soli-taire Pressed Beef Plant** Wipe, remove superfluous fat and roll a flank of beef. Put in a kettle with boiling water. Add 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cup morey's fruit cookies, 1 cu Solitaire Green Peppers Stuffed with Rice Cut a slice from the stem end of 6 green peppers of uniform size, remove seeds and veins. Cook 5 cups of boiling water in a large kettle over medium heat. Drain and arrange peppers in buttered custard cups. Cook 2/3 cup MORSY'S SOLITAIRE BREAD CRUMBS in a saucepan until tender; drain. Chop 3 onions previously cooked in boiling salted water. In a large skillet, sauté the onions in butter with alternate layers of rice and creamed onions, put a thin layer of cream base on top of each layer of rice and sprinkle with crumbled bread crumbs. Cook in oven until crumbs are browned. Remove to serving platter and pour around 1/2 cups of MOREYS TOMATO SAUCE, heated to boiling point. A daintee tastera cup of tea is a spur to genialtea and a token of hospitality. She serves qualtea and puritea who serves plentea of Moreys Solitaire 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 A drawing of three people sitting at a table by the sea. The woman on the left is wearing a long, flowing dress and has her hair up in a bun. The man in the middle is wearing a suit and tie and has his arm around the woman on the right, who is also wearing a dress and has her hair down. They all appear to be enjoying their time together. Recipes for August Moreys Solitaire Salmon Cutlet Grape Juice Parfait Moreys Solitaire Pineapple Lemonade Moreys Solitaire Sour Cream Pie Stuffing for Fish Lobster Wiggle Hot Sultana Biscuits Moreys Solitaire Spiced Chocolate Cake Lady Baltimore Cake Casserole of Rice and Veal Baked Beans with Piquant Stuffing Fruit Filling
Moreys Solitaire Clam Croquettes
Moreys Solitaire Frozen Custard
Moreys Solitaire Raspberry Jelly Roll
Moreys Solitaire Fig Ice Cream
Sauce Tartare
Moreys Solitaire Spiced Watermelon Rind
53 Solitaire **Moreys Soli- taire Clam Croquettes** Drain (and reserve the liquor) from MOREYS SOLITAIRE CLAMS (there should be 1 pint). Remove the tough portion and cut the remainder into thin slices. In a saucepan combine the clam liquor, 1/2 cup water, 1/2 teaspoon salt, 1/2 teaspoon of sugar, 1/2 teaspoon of white pepper, 1/2 cup of thick cream, 1/3 cup of chicken stock, 1/2 cup of butter, 1/4 teaspoon salt, 1/4 teaspoon of white pepper, 1/4 teaspoon of sugar, and 1/4 cup of chopped parsley. Add the clam slices and simmer until tender. Drain off the liquid and add clams, 1 teaspoon onion juice, 1/2 teaspoon finely chopped parsley, 1 teaspoon of butter, more salt if necessary and a few grains of cayenne pepper. Place in a buttered mold and bake in a moderate oven until done. Cut into cubes and dip in egg and again roll in crumbs. Fry in hot deep fat. Add hot water to the mold to make the clams come up. **Serve with Sauce Tartare.** **Moreys Soli- taire Frozen Custard** Prepare a custard with the following ingredients: 1 cup milk, 1 egg yolk, 1 tablespoon sugar, 1/2 teaspoon salt, 2 tablespoons butter, 2 beaten cups sugar, 1/4 teaspoon salt. Cook in a double boiler until mixture coats the spoon. Serve with SWEETENED CREAM. Then add 2/3 cup of cream and 5/6 tablespoon of SWEETENED CREAM. Serve with MOREYS SOLITAIRE RASPBERRY JELLY ROLL. **Moreys Soli- taire Raspe- berry Jelly Roll** Beat 3 eggs until light, add 1 cup fine sugar and beat well. Add 1 cup of SWEETENED CREAM, 1/2 cup milk. Mix and sift 1 cup pastry flour with 1/4 teaspoon salt and add to the egg mixture. Stir in 1 teaspoon MOREYS SOLITAIRE FIG EXTRACT and 1 tablespoon melted butter. Turn into a greased pan and bake twelve minutes in a moderate oven. Remove from oven and turn out on a sheet of wax paper. With a sharp knife cut 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 keep it together while baking. Bake until cake is browned but not dry. Turn out on a sheet of wax paper and cool before serving. **Moreys Soli- taire Fig Ice Cream** Prepare a custard of 5 egg yolks, slightly beaten with 3/4 cup heavy cream; cook in double boiler until mixture coats the spoon. Add to this mixture 3/4 cup heavy cream that has been chilled, chopped, chill. Then add 1 tablespoon of SWEETENED CREAM and a few drops of SWEETENED CREAM. Add sherry wine, the whites of 6 eggs beaten until stiff and still 1/2 cups heavy cream beaten until soft. Freeze in ice cream freezer. Serve on ice cream plate surrounded with SOLITAIRE'S PEELED SOUTHERN FIGS drained from the syrup. *TO THE RIM OF THE WORLD FOR THE FINEST.* 54 # Delicious Dishes **Sauce Tartare** To 1 cup of Mayonnaise add ¼ teaspoon each of capers and MOREYS SOLITAIRE OLIVES, SWEET GHERKINS, parsley and ½ shallot, all finely chopped; mix thoroughly and keep in a cool place until ready to serve. **Moreys Solitaire Spiced Watermelon Rind** Slice the melon as for serving; remove all the white rind except that on the green rind. Cut the white rind in half in deep dish with salted water, allowing 2 tablespoons salt to each 1 cup of water. Cover and simmer gently. Drain and rinse; put into preserving kettle. Add 1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon cloves and 1 teaspoon cardamom. Cover and simmer gently for 30 minutes. Strain through a skewer (toothpick). Turn into colander and drain well. Weigh rind, and for each 7 pounds allow 2½ pounds of sugar and 1 pint vinegar. Tie in a square of cheesecloth 4 ounces of MOREYS STICKY BANANA PEPPERS, 1 teaspoon CAYENNE PEPPER, 1 TEA- TAIRE WHOLE CLOVES and ½ ounce MOREYS SOLITAIRE ALL-PURPOSE SPICE. Put vinegar, sugar and bag of spices over fire and boil to a syrup; add rind and simmer gently for 5 minutes. Remove from fire; pour into jar with spice bag on top of rind. Cover securely and keep it in a cool place. **Moreys Solitaire Salmon Cutlets** ENNE: add 1 teaspoon finely chopped parsley. Shape in form of cutlet; cover with dinette; add beaten egg diluted with 2 teaspoons of cold water; then again in crumb. Fry in deep hot fat and drain on soft paper. Arrange on serving plates with slices of lemon sprinkled thickly with paprika. **Grape Juice Parfait** Boil 1 cup sugar, ½ cup MOREYS SOLITAIRE GRAPE JUICE, 2 cups heavy cream, beat until stiff, then pour in a fine stream slowly onto the whites of 2 eggs beaten stiff. Fold in carefully. Chill. Add ⅓ cup MOREYS SOLITAIRE GRAPE JUICE and 1 tablespoon lemon juice to 2 cups heavy cream, beat until stiff, then fold into first mixture. Fold in remaining grape juice. Cover and chill for at least four hours or longer. Unmould on a cold service plate; garnish with a lace paper daily and sprinkle with candied violets or white illacs. 55 **THE BEST THE GROCER CAN DELIVER.** **Solitaire** **Moresy Solitaire Pineapple Lemonade** Prepare a syrup by boiling 2 cups water and 1 cup sugar eight minutes, and 1 can of MOREYS SOLITAIRE GRATED PINEAPPLE and the juice of 1 lemon. Cool and strain into 6 cups of water. Serve in tall thin glasses, garnish each with a slice of fresh strawberry. **Moresy Solitaire Cream Pie Pastry** Pare, core, and chop tart apples (there should be 3 cups). Add 1 cup of MOREYS SOLITAIRE SEEDED RAISINS; chopped: 1 cup sugar, ½ cup water, and 1 teaspoon cinnamon. Mix ingredients thoroughly and bake between two crusts of rich pastry. **Stuffing for Fish** Mix the following ingredients in the order given. This makes a dry, crumbly stuffing. If moisture is desired, add a little hot water. Cover and refrigerate until needed. Add ½ cup melted butter, ¼ teaspoon salt, ¼ teaspoon MORSY'S SODA BREAD, 1 tablespoon vinegar, 1 tablespoon ENNE, few drops MOREYS SOLITAIRE ONION EXTRACT, 1 tea spoon of CINNAMON, CAPERS, FRESH PINEAPPLE, finely chopped, and 1 teaspoon fine ground chesnut powder. Mix thoroughly and use as stuffing for baked fish. **Lobster Wiggles** Melt ½ cup butter, add 3 tablespoons baking powder, ¼ teaspoon salt, to 2 teaspoons MOREYS SOLITAIRE PEPPER and few grains of white pepper. Add to the lobster meat. Cook until tender. Drain off liquor. Add 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. Serve with butter and orange marmalade. **Hot Sultana Biscuits** Sift together 2 cups flour, 4 teaspoons baking powder, ¼ teaspoon salt. Rub in 2 tablespoons butter until the mixture resembles fine crumbs. Add to flour mixture: 1 cup milk; 1 cup warm water; ⅓ cup more milk; and ½ cup MOREYS SOLITAIRE RULI SULTANA. Knead until smooth. Roll out to a thickness of about ⅛ inch thick enough, shape with a Fairy biscuit cutter (1 inch in diameter) dipped in flour. Set close together in a buttered pan and bake ten minutes at 400 degrees F. Serve with butter and orange marmalade, honey or maple syrup. *TO THE RIM OF THE WORLD FOR THE FINEST.* 56 Delicious Dishes **Moreys Soli- taire Spiced Chocolate Cake** Cream 1/3 cup butter, add gradually 1/3 cup sugar. Beat the yolks of 6 eggs until thick and light, adding gradually 1/3 cup sugar. Combine with 1/3 cup sifted flour, 1/3 cup sifted cocoa, 1 square of chocolate, melted; beat thoroughly. Add 1/3 cup milk, 1 teaspoon baking powder, 1 teaspoon each of MOREYS SOLI- TAIRE CINNAMON and MOREYS SOLI- TAIRE VANILLA; then cut and fold in the whites of 6 beaten stiff. Bake in a well-greased and sprayed with Rolled Frosting. **Lady Balti- more Cake** Cream 1 cup butter, add gradually 1/2 cups sugar while stirring constantly. Sift together 3/4 cup flour, 2 teaspoons baking pow- der, 1/2 teaspoon salt; add 1/2 cup milk. Stir in 1 egg white. Add 1 teaspoon MOREYS SOLI-TAIRE VA- NILLA. Fold in the whites of 6 beaten stiffly beaten whites 6 eggs. Bake in three deep well-buttered layer cakes. Put together with Fruit Filling and spread with Rolled Frosting. **Casserole of Rice and Veal** Butter a 5-quart brick-shaped moulde, line it with rice. Place on top a layer of veal cutlets, browned well seasoned and drained dry, to the depth of the moulde. Cover with a layer of rice. Over this chopped cold cooked veal add 1 egg slightly beaten, 2 tablespoons fine crumbled horseradish, 2 tablespoons finely chopped onion, salt; MOREYS SOLI-TAIRE PEPPER, paprika and few grains nutmeg. Add 1/2 tablespoon each lemon juice and finely chopped parsley; fill the moulde to within an inch of the top. Cover with cover on mould and steam thirty-five minutes. Remove from mould and serve with MUSHROOM SAUCE or MATE MATO SAUCE. Sprinkle rice with MOREYS SOLI-TAIRE PAPRIKA. **Baked Bass** with Piquant Stuffing Cook a 4-pound haddock, base or lake trout, or other fish of similar size. 5 diagonal gashes on each side of back bone and press a lardon (a narrow strip of salt pork) into each gash. Shape the fish with skewers between gashes on the opposite side. Brush fish over with melted butter, sprinkle with salt; MOREYS SOLI- TAIRE CINNAMON; place in a shallow pan; cover with a piece of greased tin fish-skin in a dripping pan and strew around fish small bits of salt pork. Bake one hour in a hot oven, basting every ten minutes with butter and water mixture; serve with Lus- landaise Sauce. Garnish with slices of lemon and sprays of parsley. THE BEST THE GROCER CAN DELIVER. 57 Solitaire Fruit Filling Cook 3 cups sugar and 1 cup water until it spins a thread when poured from the tip of a wooden spoon. Pour in a fine stream slowly onto the stiffly beaten egg whites. Stir constantly to prevent lumps and to keep the consistency to spread. Then add 1 cup MOREYS SOLITAIRE BERRY FIGS, 1 cup MOREYS SOLITAIRE PEELED FIGS drained from the syrup and cut in fine shreds. Spread between layers and use as frosting for cake if desired. Use the quantity if used as filling only. Moreys Solitaire Groceries Ocean and orchard, garden and grove, from the uttermost ends of the earth, contribute their choicest products to the Solitaire Market Basket. We search wherever food is found, demanding and commanding the very finest, regardless of effort or difficulty. Such foods you should serve for the better health and nourishment of your family. Remember, true table economy lies in buying the best, not the cheapest. See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST." 58 Recipes for September Moreys Solitaire Jelly Jum- bles for School Lun- cheon Currant Muffins Moreys Solitaire Sliced Peach Shortcake Moreys Solitaire Sweet Po- tato Pie Sour Cream Doughnuts Chicken à la Creole Moreys Solitaire Salmon Sandwiches Moreys Solitaire Spiced Sockeye Pears Cantaloupe Sweet Pickle Moreys Solitaire Spiced Celery Relish Chocolate Fruit Cookies Emerald Parfait Fruit Tart Torte Moreys Solitaire Spiced Plums Stuffed Hamburg Roast
Moreys Solitaire Clam Frit-
ters
Moreys Solitaire Spiced
Cakelets for the School
Lunch Box
50 # Solitaire **Moreys Solitaire Clam Fritters** Drain MOREYS SOLITAIRE CLAMS from their liquor. (There should be 1 pint.) Chop fine. Beat 2 eggs very light, add 1/2 cup cream or milk, and 1 teaspoon of MOREYS BAKING POWDER. Add 1/2 cup of flour. Stir in 1 MORSBY'S BOLD PEPPER and few grains CAYENNE. Drop into hot fat. Drain and serve immediately on small circles of Cream Scone. Sprinkle with paprika. **Moreys Solitaire Spiced Cakeslets for the School Lunch Box** Cream 5/2 cup butter, add gradually 1 cup self brown sugar, beating constantly; add 5 cup MOREYS SOLITAIRE MOLASSES, Yorks of 1/2 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon flour with 1 teaspoon soda; 1/4 cup molasses, 1/4 cup more flour, 1/4 teaspoon MOREYS SOLITAIRE CLOVES, 1/2 teaspoon MOREYS SOLITAIRE NUTmeg and 1/2 teaspoon baking powder. Add alternately to first mixture with 1 cup sour milk. Add 3 cups of flour, 1/2 teaspoon baking powder, and 1/4 cup more flour with 1 teaspoon soda; 1/4 cup molasses, 1/4 cup more flour, 1/4 teaspoon MOREYS SOLITAIRE CINNAMON and 1/2 teaspoon baking powder. Cut alternately into first mixture with 1 cup sour milk. Add 3 cups of flour, 1/2 teaspoon baking powder, and 1/4 cup more flour with 1 teaspoon soda; 1/4 cup molasses, 1/4 cup more flour, 1/4 teaspoon MOREYS SOLITAIRE LEMON and VANILLA EXTRACTS, and a little salt. Dough. Chill dough and shape with a large round cutter. Place on greased baking sheet round with MOREYS SOLITAIRE PLUM JELLY. Make three cuts in the other half and fold over jelly (like a turn- over pie). Sprinkle with sifted confectioner's sugar. Bake in a medium-hot oven to prevent jumbles from breaking their shape. **Current Muffins** Cream 3/4 cup butter, add gradually 3/4 cup sugar while stirring constantly. Sift together the following: 3 cups flour, 3 teaspoons baking powder, and 1/2 teaspoon salt. Add 4 cups MOREYS SOLI- mix thoroughly and add to first mixture alterna- tively with 3 cups of sour milk. Add egg beaten very light. Bake in well-buttered hot iron cups. *TO THE RIM OF THE WORLD FOR THE FINEST.* 60 **Delicious Dishes** **Moreys Soli- taire Sliced Peach Short- cake** part to fit a round layer cake pan and about 5 inch in thickness. Lay over this a layer of sliced peaches, cut into thin slices. Sprinkle with sugar and butter. Bake fifteen minutes in a hot oven. Remove from oven even serving plate and place on a platter. Cut into squares and serve with cream or ice cream. **Moreys Soli- taire Sweet Potato Pie** Rub MOREYS SOLIITAIRE SWEET POTA- TOES through a puree sieve (there should be 2 cups of puree). Add 1 cup sugar, 1 teaspoon brandy and lastly the grated rind of 1 lemon. Mix into deep pie pans lined with rich pastry and bake. Serve cold with powdered sugar sifted over top. This quantity makes two large pies. **Sour Cream Doughnuts** With ½ teaspoon soda, ¼ teaspoon MOREYS SOLIITAIRE NUTMEG, ½ cup butter, 1 cup flour, 1 egg, salt, and pepper. Roll dough very thin and cut out circles. Fry in deep fat. **Chicken à la Creole** Dries, clean and cut up a chicken. Sprinkle with salt and pepper. Cover with a mixture of green pepper, cut 3 large onions, 1 cup MOREYS SOLIITAIRE TOMATO PULP. Remove chicken from pan, drain off excess liquid, cover with a cloth and simmer three minutes. Add 1 cup MOREYS SOLIITAIRE WASHERD RICE and simmer five minutes more. Add 1 cup MOREYS SOLIITAIRE PAPRIKA, cover and cook five minutes. Arrange chicken over mix- tare, cover and simmer ½ hour. Arrange chicken over mix- tare, cover and simmer ½ hour. (Add more stock if necessary.) Arrange chicken over rice and vegetables. A small clove of garlic may be added. 61 *THE BEST THE GROCER CAN DELIVER* # Solitaire **Moreys Solitaire Salmon Sandwiches** Remove the skin and bones from 1 can of MOREYS SOLITAIRE SALMON. Rub a paste: add ½ cup thick sweet cream. Season with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon CAYENNE and paprika; add 1½ teaspoons honey. Cover and refrigerate. tablespoon MOREYS SOLITAIRE OLIVES, finely chopped Spread on thin slices of bread, spread with MOREYS SOLITAIRE SALAD DRESSING. Cut into triangles of lettuce. Place another thin slice of bread over each and press edges lightly together. Serve on a bed of lettuce. Pile "log cabin" fashion on a doily-covered sandwich plate and serve. Or wrap each sandwich in wax paper and pack in the school lunchbox. **Moreys Solitaire Spiced Seekel Peas** Wash ¼ peck of seekel peas, discarding the inner leaves. Add 1 cup water to a saucepan. Simmer with a coarse darning needle, and cook until tender. Drain well. Remove carefully to sterilized jars and pour over them the following sweet pickle syrup. Put 1 pound white sugar in a saucepan with 3 cups water; dissolve. Add 2 tablespoons of MOREYS SOLITAIRE STICE CINNAMON broken in pieces, 2 tablespoons of MOREYS SOLITAIRE WHOLE ALLSPICE, and 1 tablespoon of MOREYS SOLITAIRE WHOLE ALLSPICE; bring to boiling point. Boil for 5 minutes; remove from heat. Cover jars and let stand three days, then drain off syrup, heat to boiling point and simmer three minutes, pour over peas. Repeat. Then add 1 cup of water to each jar; cover tightly with lids. Let stand in a saucepan each of stock cinnamon, whole cloves and 1 teaspoon allspice to each jar. **Cantaloupe Sweet Pickle** Select firm melons just ripe enough to be well flavored. Cut in slices, remove seeds, stringy portions and rind. Place in a saucepan with 2 inches long or thereabouts. Cover with cold water, simmer gently for about 10 minutes, drain and set to cooking in boiling water, cooking a few pieces at a time, removing each piece as soon as tender. Weigh melon, and for each pint of melon use 1 cup of water; add 1 teaspoon SWEET PINE TAIRE VINAGAR, ½ cup MOREYS SOLITAIRE WHOLE CLOVES, ½ cup more vinegar, and 1 teaspoon SWEET PINE TAIRE. Remove the seeds from the pieces in a piece of cheesecloth. Cook mixture until a syrup is formed. Pour into jars hot; cover tightly with lids. Let stand for two days, and pack melon in jars. Reduce the syrup by slowly boiling, then use to fill jars. The spices may be varied, diced in small pieces and one piece per jar. By using the spices in pieces of cheesecloth the fruit is not darkened. **TO THE RIM OF THE WORLD FOR THE FINEST!** 62 Delicious Dishes **Moreys Solitaire Spiced Celery Retish** Wash and wipe 2 dozen firm, ripe tomatoes. Remove the roots and leaves of 6 stalks of celery. Remove the seeds and veins from three red and two green peppers. Place all ingredients in a large kettle and mix well and turn into a preserving kettle; add 25% vinegar, 1 cup sugar, 1 tablespoon salt, 2 tablespoons water, 1 teaspoon allspice, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cardamom, 1 teaspoon ground mace, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground fennel seed, and 1 teaspoon ground black pepper. Cover tightly and simmer over low heat for one hour. Cool slightly and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. Cool slightly again and add 3 cups water; cover tightly and simmer for one hour more. **Chocolate Fruit Cookies** Cream % cup butter, add gradually % cup sugar. Mix well. Add % cup flour. Add % cup milk. Stir until smooth. Add % cup molasses. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. Stir until smooth. Add % cup flour. 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Stir until smooth. **Emerald Parfait (For Fall Wedding)** Make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in sugar pot a little sugar to make a syrup by boiling in糖 **Solitaire** **Stuffed Ham-burg Roast** Trim off fat tissue and remove bone from 2 pounds round steak. Pass meat through meat chopper twice with green pepper and me-dium ground sausage. Combine with bread crumbs with cold water, let stand one hour. Drain and wring dry in tea towel. Season with salt and pepper. Cut 1/2 inch cubes of SOLITAIRE PEPPER, add the white of 1 egg, and with the hands mix thoroughly. Add 1/2 cup of milk, 1/3 cup of flour, 1/4 cup of butter, bread stuffing (made as for turkey) in center, then gradually fold meat over stuffing. Press meat into an oblong loaf. Try out narrow skims through the loaf to make sure that all is well mixed. In a large spoon butter or drippings, place meat in pan and roast in a medium- low oven until done. Remove from oven and cut into slices. Serve 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 Solitaire 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." 61 A woman in a dress and bonnet stands next to a horse-drawn carriage, holding a basket of apples. The background shows a rural scene with trees and a house. # Recipes for October **Moreys Solitaire Rice Grid-die Cakes** **Moreys Solitaire Pumpkin 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 Cake Moreys White Spice Cake Red Kidney Beans a la Solitaire Peeled Apricots in Sherry Jelly Cream of Corn Soup Apple Compote with Whipped Cream Lobster Neuburg 65 # Solitaire **Moreys Solitaire Rice Griddle Cakes** Mix and sift 2½ cups flour with 2½ teaspoons baking powder, ½ teaspoon soda, 1 teaspoon salt, and 1 teaspoon baking soda. Sift into 3 MOREYS SOLITAIRE RICE, cooked and cooled; working it in with the tips of fingers. Beat 1 egg, add 1 cup milk, 1 cup sugar, 1 cup butter, and 1 cup cream. Beat ingredients until all are blended; add 2 cups morey rice. Grease a griddle; heat. Place cakes on griddle; cook both sides until browned. Serve with milk, stirring and adding 1 tablespoon of the grated rind of lemon to each serving. **Moreys Solitaire Pumpkin Pie** To 1½ cups MOREYS SOLITAIRE PUMPKIN PIE FILLING, add 1 cup sugar, 1 cup MOREYS SOLITAIRE CINNAMON, ½ teaspoon SPOONS MOREYS SOLITAIRE NUTMEG, ¼ cup cornstarch, and 1 cup water. Heat slowly, stirring constantly until thickened. Pour into pastry. Serve cold with whipped cream, sweetened and flavored with MOREYS SOLITAIRE SYRUP. **Moreys Solitaire Asparagus Salad** Drain 1 can (8 ounces) with cold water MOREYS SOLITAIRE ASPARAGUS TIPS. Cut rings from tips; cut off ends of stalks. Cut stalks into pieces about 1 inch long. Cut fully slips 5 spears of asparagus through two rings (one red and one green). Arrange these on a serving dish. Sprinkle with chopped chives and serve with French Dressing. **Spiced Sweet Cider** Put 1 gallon of sweet cider under a preheating kettle. Heat to boiling point with 1/3 cup of sugar, 2 tablespoons of whole cloves, and 2 tablespoons of whole cinnamon. Remove from heat; add 2 cups of morey rice broken in pieces, and 1/2 cup of MOREYS SOLITAIRE WHOLE CLAYESSE. Cover tightly; simmer gently for 30 minutes. The juice is improved to cider. Skim when necessary. Remove from range and strain through double cheesecloth. Serve hot or cold; if hot, serve in warm glasses. **Moreys Solitaire Creamed Walnuts** Put the shell of 3 MOREYS SOLITAIRE WALNUTS in a saucepan with 1 cup water, 1 tablespoon cream or water and beat until well blended. Add 1 pound sifted confectioners' sugar; continue beating until creamy consistency is reached. Turn on a board and knead until smooth. Shape in small balls, about the size of an egg. Place a walnut meat opposite each other on each ball, press gently and set aside until firm. Press each bonbon into molded "Dot" Chocolate, place on an edible wafer. Sometimes less sugar is required, owing to the size of the egg. *TO THE RIM OF THE WORLD FOR THE FINEST.* 66 Delicious Dishes **Moreys Solitaire Brownie Food for Hal-lowe'en Party** Cream ½ cup butter, add gradually % cup powdered sugar, 2/3 cup MOREYS SOLITAIRE MOLASSES. Sift 1/2 cup flour, add sifted 1/5 cups bread flour, and 1/2 teaspoon baking soda. Add 1/2 cup milk, 1/4 teaspoon MOREYS SOLITAIRE MASONIC BAKING POWDER, and 1/4 cup brown sugar. Mix well. Add 1/2 cup grated carrots, 1/2 cup grated potatoes, 1/2 cup grated turnips, 1/2 cup grated cabbage, 1/2 cup grated celery, 1/2 cup grated onions, and 1/2 cup grated green pepper. Add 1 egg white beaten stiffly. Fold in 1/2 cup finely chopped nuts. Bake in a very small buttered mould. Place the half of a pecan nut between each layer of each before baking. Bake fifteen minutes in a mod-erate oven. **Moreys Solitaire Jellied Yellow Peach** Drain MOREYS SOLITAIRE YELLOW FRERE PEAR JELLY from the jar into a saucepan. Add boiling point, add about 3/4 cup sugar. When the mixture begins to boil, stir in 1/4 cup gelatin previously soaked in 1/4 cup cold water. Add sufficient boiling water to make 3 cups of liquid. Boil gently until the jelly thickens. Remove from heat and stir in lemon juice and 1 cup peach brandy or sherry wine. Serve with a blanched almond in each mouthful. Each half peach and melon shall be in the liquid in a ring mould. Chill thoroughly. Re-move from the ice box to serve at table and surround with whipped cream, sweetened to taste and flavoured with MOREYS SOLITAIRE NUTMEG EXTRACT. **Moreys Solitaire Apple Chutney** 15 tart apples 1 large Spanish onion. 2 green peppers. 3 cups apple juice (full). 1/4 cups MOREYS SOLITAIRE SEEDED CUMINSEEDS. 2 cups cider vinegar. 2 glasses MOREYS SOLITAIRE CURRANT JELLY. 2 eggs. Juice 4 lemons. 1 tablespoon MOREYS SOLITAIRE GINGER. 1/4 teaspoon MOREYS SOLITAIRE CAYENNE. PROCESS: Wipe, pare and core apples, peel onion, remove seeds and veins from peppers, and chop all very fine. Add vinegar and jelly to the apples and peppers. Cover tightly and simmer slowly until scorching; add raisins, lemon juice and sugar mixed with ginger, cy- enne and salt. Continue simmering one hour stirring constantly but do not boil. Remove while hot turn into fruit jars. Seal and store. Serve with meats. 67 "THE BEST THE GROCER CAN DELIVER." # Solitaire **Moreys Solitaire PEELED SOUTH DRY FIGS FROM THE SYRUP, cut them in thin slices and arrange them over thin slices of cake. Sprinkle with a little of the finely chopped pecan nut meats, add a grating of nutmeg, and serve with a slice of brown bread, spread with some of the lightly together and serve with Spiced Sweet Cider. **Moreys Solitaire Crullers** Beat the yolks of 2 eggs until thick and light, add gradually % cup sugar, continue beating; then beat whites until stiff, fold into the mixture. Cut up % cup of 2 beaten eggs soft and dry, 2 cups flour sifted with 1 teaspoon baking powder, 1 teaspoon each of MOREYS SOLITAIRe VANILLA and LEMON EXTRACT. Add more flour if necessary; the dough must be put on a floured board and rolled out to rectangular pieces, 2 by 3 inches. Make four parallel slits in each piece, about 1 inch apart, and turn the sides. Pick up the second and fourth strips and let them meet in the center, pressing down firmly. Repeat this process until all are joined to a golden brown. Drain on soft paper and, when cool, sprinkle with powdered sugar and a little of MOREYS SOLITAIRe CINNAMON. Serve at Christmas time or on Thanksgiving morning. **Signora Cake** Cream % cup butter, add 1 cup sugar gradually while beating constantly. Add yolks of 4 eggs and 1 cup flour, 3 teaspoons baking powder, % tea-spoon salt, 1 teaspoon MOREYS SOLITAIRe CINNAMON and add alternately to first mixture with 1 cup milk, continue beating; then fold in the whites. Bake in a well-greased pan for 30 minutes. Remove from pans, spread one cake with MOREYS SOLITAIRe CREAM FILLING and cover pan with remaining cake and sprinkle top with powdered sugar. **Moreys White Spice Cake** Cream 1 cup butter, add 2 cups sugar gradually while beating constantly. Add yolks of 4 eggs and 1 cup flour, 3 teaspoons baking powder, % tea-spoon salt, 2 teaspoons ground cloves, % teaspoon ground nutmeg, % teaspoon ground cinnamon and add alternately to first mixture with 1 cup milk, continue beating; then fold in the whites. Bake in a well-greased pan for 30 minutes. *TO THE RIM OF THE WORLD FOR THE FINEST.* 68 Delicious Dishes Red Kidney Beans à la Solitaire To 1 can MORYS SOLITAIRE RED KIDNEY BEANS add 1 pint boiled drained and finely chopped onion, 1 tablespoon sugar, add 2 tablespoons each chopped onion and finely chopped parsley, 1 teaspoon salt, 1 tablespoon vinegar, 1 teaspoon mustard seed, 1/2 teaspoon pepper, 1/2 teaspoon celery seed, 1/2 teaspoon allspice, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon mace, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1/2 teaspoon pepper, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1/2 teaspoon salt, 1/2 teaspoon vinegar, 1/2 teaspoonsolitaire red kidney beans à la solitaire. SOLITAIRE CAYENNE. Add 1 tsp. morey's solitaire tomato puree. Heat to boiling point. Add butter in bits while stirring with a fork. A soupçon of garlic is a pleasant addition. Peeled Apricots in Sherry Jelly Drain MORYS SOLITAIRE PEELED APRICOTS from syrup in can. Reserve % of them to use in jelly. Add to syrup % of the remaining apricots. Add to liquor % cup sugar. Add tablespoon lemon juice. Cut % cup orange juice. Slice grating of MORYS'S ORANGE ZEST. Add to syrup % cup water. Dissolve over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. Stir until dissolved over hot water. 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Melt % cup butter in a saucepan add % cup milk to corn add % cup table sugar and % cup flour stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five minutes add % cup milk stir well and cook for five 69 "THE BEST THE GROCER CAN DELIVER." Solitaire Lobster Remove the meat from 1 can of MOREYS SOLI- TAIRE LOBSTER, cut in slices or cubes. Melt 5 tablespoons butter, add the lobster and cook until heated through. Season with ½ tea- spoon salt, few grinds of MOREYS SOLITAIRE CAYENNE, a slight grating of MOREYS SHERRY, 1 tablespoon dry sherry wine and 1 tablespoon brandy; cook one minute and add ½ cup cream and 1 cup water. Serve over hot buttered toast. Newburgs of all kinds should be cooked over hot water. Newburg Moreys Solitaire This name stands for most and foremost among good things to eat See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST." 70 A cartoon illustration of a woman in a black dress and hat, sitting on a bench with a man in a suit next to her. They are both looking at a sign that says "NO CEREMONY" and "MEM". The background shows a busy street scene with people walking and shops. # Recipes for November Apricot Meringue Moreys Solitaire Currant Jelly Sauce for Venison Tomato Bouillon with Oysters Grape Juice Charlotte Clam Friksee on Toasted English Muffins Head Lettuce (With Hungarian Salad Dressing) Hungarian Salad Dressing Vanilla Sauce Sour Kraut with Frankfurters Plum Pudding Glacé Moulded Cheese (With Red Bole-le-Duc) Spiced Cranberry Jelly 71 **Moreys Solitaire Plum Pudding** **Sherry Sauce** **Moreys Solitaire Cranberry Jelly** **Moreys Solitaire Stuffing for Thanksgiving Turkey** **Moreys Solitaire Mince Pie with Apricot Meringue** # Solitaire **Moreys Soli- taire Plum Pudding** ½ lb. stale bread crumbs. 1 cup milkedسلم. 2/3 cup sugar. Vanilla. 1 cup MOREYS SOLITAIRE SEEDED RAI- N- DROPS 1/2 cup MOREYS SOLITAIRE CURRANTS. 1 lb. plum jam. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. 2 oz. lemon juice. 2 oz. lemon zest. PROCESS: Add crumbs to milk, let stand thirty minutes; when cool, add sugar and yolks of eggs beaten until thick and light. Dredge raisins in flour, then in sugar, and add to mixture with the eggs; mix well with the hand and add to first mixture; add wine, orange extract and brandy; cover and cook slowly over low heat thoroughly, then turn and fold in the stiffly beaten whites of eggs. Turn into a buttered tube mold, cover and steam six hours. Serve with Sherry Sauce. **Sherry Sauce** Beat the yolks of 5 eggs slightly, add a few grains salt, 3/4 cup sugar and 1/4 cup sherry wine. Cook in a double boiler until mixture thickens; stir in 1/4 cup sherry wine, 1/4 cup brandy, 1/4 cup sherry wine, 1/4 cup orange extract and 1/4 cup orange juice. Of 3 eggs beat in half salt, beat constantly: Add a sprinkle of MOREYS SOLITAIRE. **Moreys Soli- taire Cran- berry Jelly** Pick over and wash 1 quart cranberries. Add 1 cup boiling water, heat to boiling point and simmer ten minutes. Rub through a sieve and add 1/4 cup sugar, 1/4 cup water, 1/4 cup strained juice of 3 oranges, 1/4 cup orange extract and 1/4 cup orange juice. CLOVES, 1/4 dozen MOREYS SOLITAIRE ALLSPICE and 3/4 cup water. Return to range and simmer fifteen minutes; skim off fat and strain into individual molds. Chill and serve with roast turkey. *“TO THE RIM OF THE WORLD FOR THE FINEST.”* 73 Delicious Dishes **Moreys Solitaire Stuffing for Thanksgiving Turkey** Mix ingredients 8-pound turkey. To 3½ cups of stale bread crumb add 2/3 cup melted butter, toss lightly with two forks until crumbs are well moistened. Add to stuffing mixture. To 1 cup of morey's SOLITAIRE SEEDED RASINS cut in pieces, ½ cup pecan nuts meats broken into pieces, 1/4 cup chopped onion, 1 teaspoon PEPPER, ½ teaspoons salt and sage if desired thoroughly, and mix the body and breast of an 8-pound turkey. **Moreys Solitaire Pie with Apricot Meringue** Make pie, using MOREYS SOLITAIRE BAKING POWDER. Use thin pastry. Roll out thin puff or very flaky pastry, roll thin. Bake carefully, and just before serving spread the filling evenly over the pastry. Serve hot. In a moderate oven even to cooking meringue after baking the pie. Melt the cream, then beat to brown meringue lightly. Serve immediately. **Apricot Meringue** Drain 1 cup MOREYS SOLITAIRE APRICOT JELLY into a saucepan. Cover with a cloth. Rub through a sieve (there should be 1 cup pulp). Add 1 tablespoon orange juice and 1 teaspoon lemon juice. Add 1 egg white, break eggs into utensils and dry, then beat them slowly until stiff. Fold in meringue. Serve at once. **Moreys Solitaire Currant Jelly Sauce for Venison RANT JELLY with sherry wine.** Serve with venison, mustard or spring salad. **Tomato Bouillon with Oysters** To large can of MOREYS SOLITAIRE TOMATO SOUP add 1 quart bouillon or chicken consomme, 1 tablespoon chopped onion, a tiny bit of salt and pepper, 1 teaspoon oregano, 1 teaspoon pepper corns and 1 sprig parsley. Heat gently, cover and simmer about 5 minutes. Remove cover and shell 1 egg; strain again. Heat 2 cups oyster broth in a small skillet or bouillon pot. When plump and soft part curl, remove oysters with a skimmer to bouillon. Serve in hot cups with creations of bread. *THE BEST THE GROCER CAN DELIVER.* 73 **Solitaire** Grape Juice Charlotte Russe Soak 3 tablespoons of gelatine in ½ cup MOREYS SOLITAIRE COLD GRAPE JUICE and dissolve. Add 1 cup MOREYS SOLITAIRE COLD GRAPE JUICE and 2/3 cup lemon juice and let stand until cold. Fold gradually into grape juice mixture. Set in pan of ice water, con- stantly stirring with a wooden spoon. Serve with lady fingers, trimmed to fit glasses; fill with mixture. Whip 1 cup heavy cream until stiff, sweeten slightly; ornament the top of each glass by passing cream through pastry bag and rose tube. Chill and serve. Clam Fric- asse on Toasted Eng- lish Muffins Melit 2 tablespoons butter in saucepan, add 2 cups water, bring to boil, add 1 cup clams, cover, simmer gently 5 minutes; remove clams, reserve liquor. Strain liquor strained from 1 can of MOREYS SOLITAIRE MINCED SHREDDED MEAT (or 1 can of BEEF) and add to clams. Cover, simmer gently 5 minutes; remove clams, reserve liquor. Beat 1 cup flour with 1/2 cup water; stir into clams. Heat slowly over low fire, stirring constantly. When sauce begins to thicken, add 1/2 cup cream; continue cooking until thickened. Remove from heat; cool slightly. Stir in 1/2 cup cream; beat until smooth. Fold in 1/2 cup heavy cream; chill thoroughly. 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 lettuce; cut 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 slice of garlic until smooth. Add 1/2 cup water, 1/4 teaspoon salt, 1 teaspoon MOREYS SOLITAIRE COLD GRAPE JUICE, 1 tablespoon finely chopped pimento, 1 tablespoon vinegar, and 1 tablespoon sugar. SAUCE: add slowly 6 tablespoons MOREYS SOLITAIRE OLIVE OIL, 2 tablespoons tarragon vinegar. Very small cube of garlic finely chopped blend ingredients thoroughly; chill and serve as French Dressing. Vanilla Sauce 74 Beat the yolks of 2 eggs until very light; add gradually 1/4 cup sugar, beating constantly. Gradually add hot water until mixture begins to thicken. Re- move from fire and whip until cold. Add 1 teaspoon MOREYS SOLI- TAIRE VANILLA LIQUOR and fold in 1 cup heavy cream whipped until solid. Chill before serving. *TO THE RIM OF THE WORLD FOR THE FINEST* **Delicious Dishes** **Sour Kraut with Frankfurters** Turn the contents of 1 can of MOREYS SOLI- TAIRE SOUR KRAUT into a stew pan: If nec- essary, add 1 cup water, heat slowly to boiling point. Cover ½ cup Frankfurters with boiling water and cook slowly until tender. Drain off excess liquid. Serve hot. and disperse mound-like in center of hot chow platter. Surround with a border of hot watermelon slices, and serve with hot Frankfurters, setting them upright against mound. **Plum Pudding Glacé** Melt three squares of unsweetened chocolate over boiling water, add ¼ cup sugar. 1 cup cream in double boiler, add 1 tablespoon flour, stir until dissolved. Add 1 cup boiling water, stir until dissolved. Stir in 3 tablespoons cold water. Add 1 tablespoon MORGAN'S CREAM, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. Pour into pudding basin, cover with waxed paper, and place until a jelly is formed. Chill and freeze in the usual way. Cut ½ pound MORGAN'S CREAM into cubes. SINGIN' is halved and cut into thin slices. Place in a bowl with 1 cup of the MORGAN'S CREAM. Add 1 cup of the MORGAN'S CREAM to the remaining MORGAN'S CREAM. Cut out 2 cups of the SOLITAIRE CITRON cut in fine shreds and 1 pound plain cherries, cut in halves. Add to mixture, mix well and pack in fluted mould lined with hot buttered paper. Cover with a layer of crumbled ice and salt and let stand two hours. Serve with Vanilla Sauce. **Moulded Cheese (With Red Bar-in-Doo)** Mash 2 cream cheese and season with ½ tea- spoon each of ground nutmeg, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground allspice, ground pepper, ground coriander, ground cumin, ground fennel seed, ground anise seed, ground mace, ground nutmeg, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground allspice, ground pepper, ground coriander, ground cumin, ground fennel seed, ground anise seed, ground mace, ground nutmeg, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground allspice, ground pepper, ground coriander, ground cumin, ground fennel seed, ground anise seed, ground mace, ground nutmeg, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground allspice, ground pepper, ground coriander, ground cumin, ground fennel seed, ground anise seed, ground mace, ground nutmeg, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground allspice, ground pepper, ground coriander, ground cumin, ground fennel seed, ground anise seed, ground mace, ground nutmeg, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground allspice, ground pepper, ground coriander, ground cumin, ground fennel seed, ground anise seed, ground mace, ground nutmeg, ground cloves, ground cardamom, ground ginger, ground cinnamon, ground allspice, ground pepper, ground coriander,ground cumin), (ground fennel seed), (ground anise seed), (ground mace), (ground nutmeg), (ground cloves), (ground cardamom), (ground ginger), (ground cinnamon), (ground allspice), (ground pepper), (ground coriander), (ground cumin), (ground fennel seed), (ground anise seed), (ground mace), (ground nutmeg), (ground cloves), (ground cardamom), (ground ginger), (ground cinnamon), (ground allspice), (ground pepper), (ground coriander), (ground cumin), (ground fennel seed), (ground anise seed), (ground mace), (ground nutmeg), (ground cloves), (ground cardamom), (ground ginger), (ground cinnamon), (ground allspice), (ground pepper), (ground coriander), (ground cumin), (ground fennel seed), (ground anise seed), (ground mace), (ground nutmeg), (ground cloves), (ground cardamom), (ground ginger), (ground cinnamon), (ground allspice), (ground pepper), (ground coriander), (ground cumin), (ground fennel seed), (ground anise seed), (ground mace), (ground nutmeg), (ground cloves), (ground cardamom), (ground ginger), (ground cinnamon), (ground allspice), (ground pepper), (ground coriander), (ground cumin). Add to mixture and blend thoroughly. parsley or small crisp lettuce heart leaves. Serve with the Salad Course. **Spiced Cranberry Jelly** Pick over and wash 1 quart cranberries. Pour 2 cups boiling water over cranberries and simmer gently until soft. Rub through a puree strainer. Add ½ cup cold water. 1-inch stick cinnamon. 1 teaspoon salt. Boil gently until reduced to half quantity. Remove from heat and add 2 cups of the MORGAN'S CREAM. Stir until dissolved. Add 2 cups of the MORGAN'S CREAM to the remaining MORGAN'S CREAM. Cut out 2 cups of the SOLITAIRE CITRON cut in fine shreds and 1 pound plain cherries cut in halves. Add to mixture and mix well and pack in fluted mould lined with hot buttered paper. Cover with a layer of crumbled ice and salt and let stand two hours. Serve with Vanilla Sauce. 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 Solitaire logo 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 Cake Moreys Solitaire Christmas Salad Whipped Cream Salad Dressing Moreys Solitaire Rolled Clove Wafers Moreys Solitaire Vanilla Crisped Moreys Solitaire Cinnamon Plum Cakes Milk Frosting Moreys Solitaire Apricot Cup Moreys Solitaire Almond Plombiere French Endive (with lemon) Italia Dressing Head Lettuce With Thousand Island Dressing: Thousand Island Dressing Magronaise Dressing Oyster Dressing Baked Ham with Hot Horseradish Sauce Hot Horseradish Sauce Moreys Solitaire Alabama Fruit Salad Moreys Solitaire Rolled Clove Wafers Solitaire Grape Juice Paste Princess Moreys Pineapple Salads Moreys Solitaire Coffee Cream Ice # Solitaire **Moreys Soli- taire Christ- mas Fig Pud- ding** 1/2 cup nut. ½ lb figs, finely chopped. 2/3 cup stale bread crumb. 1 egg. 1 cup soft brown sugar. 1 teaspoon salt. 1 teaspoon orange CINNAMON. 1 teaspoon MOREYS SOLITAIRE NUTMEG. 1 teaspoon orange CINNAMON. 1 cup MOREYS SOLITAIRE SEEDED RAISINS, SHREDDED. 1 cup chopped walnut meats, broken in pieces. 2 tablespoons flour. 4 eggs, beaten lightly. 1 teaspoon baking powder. PROCESS: Remove all tissue from suet, chop fine, then work to a cream with the hand. Add figs. Soak bread crumb in milk thirty minutes. Add to suet. Add 1/2 cup of the flour. Add raisins and nut meats dredged with flour. Beat batter thoroughly. Stir in 1/2 cup of the flour. Add 1/2 cup of the milk. Add ORANGE NILLA EXTRACT, continue beating until all ingredients are well blended. Turn mixture into a well-buttered tupid mold; cover and steam three hours. **Brandy Sauce** Cream 5% cup butter, add gradually ½ % cup powdered sugar, 1 egg yolk, 1/4 cup brandy and 1/4 cup hot thin cream. Pour over hot water until mixture thinly coats the spoon. Remove from range and add ¼ cup brandy and 1 tablespoon Jamaica rum. Continue to mix until smooth. Serve with 2 or 3 cups of 2 eggs, beating constantly. Sprinkle with MOREYS SOLITAIRE NUTMEG. **Moreys Soli- taire Christ- mas Cup Cake** Cream 5% cup butter, add gradually ½ % cup fine flour, 1 egg yolk, 1/4 cup brandy and 1/4 cup hot cream; stir until very light, add to first mixture. Mix in 1/2 cup of the flour alternately with ½ % cup of the milk. Add 1/2 teaspoon salt; alternately with ½ % cup of the flour and ½ % cup of the milk, add 1/2 teaspoon orange CINNAMON. Add 1/2 TEARED SEEDED RAISINS, eat in pieces, with addition of brandy and rum. Add to mixture and beat thoroughly; add ¼ tea- spoons of MOREYS SOLITAIRE NUTMEG. Fold in remaining cake tin two-thirds full. Sprinkle with blanched and flaked almonds and powdered sugar. Bake in a moderate oven fifteen minutes. *TO THE RIM OF THE WORLD FOR THE FINEST.* 78 # Delicious Dishes **Moreya Solitaire Christ-mas Salad** Remove the skins from white grapes, cut in halves, lengthwise, and remove seeds. Drain MOREYS SOLITAIRE HA- TAIAN PEACHES from the liquor, cut them in 1-inch cubes. Drain MOREYS SOLITAIRE HA- TAIAN ORANGE from the liquor, cut them in 1-inch cubes. Cut in nests of heart leaves of lettuce. Sprinkle thickly with finely chopped candied cherries. Serve with Whipped Cream Salad Dressing. **Whipped Cream Salad Dressing** Heat 1/2 cup of the peach liquor, cup of the pineapple liquor and 1/4 cup of lemon juice in a double boiler. Add 1/4 cup of sugar to 2 well-beating eggs, and beat until thoroughly blended. Cook over hot water until mixture is thickened. Remove from heat and beat until cold. When ready to serve add 1/4 cup of heavy cream, whipped solid. Pipe this dressing around fruit in each portion of salad. **Moreya Solitaire Clove Wafers** 1/2 cup brown sugar 1/2 cup powdered sugar 3 cups loaves of moreya SOLTITAIRE CLOVES 1 cup flour. Fry the dough. Cream the butter, add sugar gradual- ually and milk very slowly and about 1/4 teaspoon at a time, beating constantly until smooth. Place on a greased baking sheet or on the bottom of an inverted dipping pan. Crease with a case knife in 5th and 6th fingers. Bake in a slow oven until delicately brown, draw pas to edge of oven. Remove from oven and place on a small wooden spoon in tubular shape. Be careful that wafers do not brown too much. If they do not brown enough, do not roll easily, replace them in the oven for a moment to soften. Serve with afternoon tea with MOREYS SOLTITAIRE BASKET FIRED JAPAN TEA. **Moreys Solitaire Vanilla Crispies** Cream 1/2 cup butter and hard in equal pro- portions with 1/2 cup brown sugar. Beat until light and beaten very lightly; 1/4 cup milk and 2 teaspoons of MOREYS SOLTITAIRE VANILLA. Mix and stir together well; add 1/2 teaspoon of vanilla powder; 1 teaspoon salt; add gradually to first pat and roll as thin as possible; shape with a small cutter. Flick them up with a fork; bake in a moderate oven until delicately browned. Serve for Christmas tea with MOREYS SOLTITAIRE ENGLISH BREAKFAST TEA. The BEST THE GROCER CAN DELIVER. 79 **Solitaire** **Moreys Soli- taire Cinna- mon Plum Cakes** Cream 1 cup butter, add gradually 1 cup sugar and 2 cups, beaten very lightly. Mix and sift 1% cups flour with 2% tablespoons baking powder and 1 teaspoon BAKING SODA. Add gradually to first mixture 1% cups sugar, 1% cups flour, 1% teaspoons BAKING SODA, 1 teaspoon CINNAMON. Add gradually to first mixture 3 eggs, 1% cup milk, 1% cup butter, and 1% cup of one MOREYS SOLITAIRE BEERED RASPBERRY cake. Bake two individual cakes in a pan that will take fifteen minutes in a moderate oven. Spread with Milk Frosting. **Milk Frosting** Melt 1 teaspoon butter in a saucepan, add 1% cups sugar and stir until dissolved. Add the pre- sent sugar from adhering to sides of saucepan. Bring to boiling point and cook, without stir- ring, twelve to thirteen minutes. Remove from heat. Add consistency to require; add % teaspoon each of MOREYS SOLI- TAIRE CREAM AND CINNAMON. Pour over top of each small cake into set aside until frosting is firm. **Moreys Soli- taire Apricot Cup** Drain from the liquor MOREYS SOLITAIRE APRICOTS. Fill the pit cavity of each half apricot with the liquid. Place in a pan on top of each portion of vanilla pudding. Cover with a thin layer of ice cream. Press the ice cream in cone shapes, then make a de- pression in the top of each cone. Sprinkle over finely chopped Brazil nut meats. **Moreys Soli- taire Almond Plombiere** Blanch 1 cup almonds and pass them through the meat grinder twice, using the finest cutter. Strain through a fine sieve. Add to the following: 1 cup milk, and stir to a smooth paste. Scald 1% cups water in a saucepan; add 1% TEA BAGS, MOREYS SOLITAIRE FOR- MOISA OOLONG TEA, and 1% TEA BAGS; cover and simmer for five minutes. Remove from heat; strain through cheesecloth and combine with almond mix- ture. Add 1% cups cream and 1% cups MOREYS SOLITAIRE VA- NILLA.3 cups of heavy cream, and freeze. Cut up one large peach; remove the stone; cut up one large apple; candied orange and candied apricot; cut in small pieces; let stand two or more hours. Drain from the liquor. Put a layer of the roses on the bottom of a dish; place on top the fruit; continue alternate layers until mound is filled to overflowing. Cover with a thin layer of ice cream 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 ## French Endive **With Ruta Dressing** Separate the leaves of French Endive, wipe with a damp cloth. Arrange them in their original shape as nearly as possible on individual plates. Serve with the following dressing: ### Italia Dressing Put into a small bowl 3 teaspoons salt, 1 teaspoon MORSÉY'S SOLITAIRE PAPRIKA, a few grains MORSÉY'S SOLITAIRE CAYENNE, 1 tablespoon CATSUP, 1 tiny piece of garlic finely chopped and 6 tablespoons tarragon vinegar. Mix well. Just before serving add a piece of ice and stir until dressing thickens. Remove ice and serve. ### Head Lettuce Thousand Island Dressing To each head of lettuce, remove the cut-off white part and cut into quarters, crisp in ice water, drain and dry on towels. Arrange lettuce on plates, sprinkle with a quarter on each plate, and mask with Thousand Island Dressing. ### Mayonnaise Dressing Put ½ teaspoon salt, few grains MORSÉY'S SOLITAIRE PAPRIKA, 1 tablespoon CATSUP, 1 tablespoon pimento, chives and 2 tablespoons each of lemon juice and lemon zest. Continue adding oil, according to taste, until dressing is smooth. Serve cold. ### TAÎRE OLIVE OIL Use this dressing by adding to it a few drops of olive oil and a few drops of lemon juice and vinegar until 15 tablespoons lemon juice have been used, or 1/5 of each lemon juice and vinegar. Continue adding oil, according to taste, until dressing is smooth. Serve cold. ### TAÎRE OLIVE OIL Use this dressing by adding to it a few drops of olive oil and a few drops of lemon juice and vinegar until 15 tablespoons lemon juice have been used, or 1/5 of each lemon juice and vinegar. Continue adding oil, according to taste, until dressing is smooth. Serve cold. ### Oyster Cocktail Drain MORSÉY'S SOLITAIRE OYSTERS from their shells. Arrange them in a cocktail glass according to size. In a cocktail class and serve with the following dressing: Finely chop 1 mild red and green pepper. Add to the dressing 2 tablespoons CATSUP, flavor with grated onion; chilli and serve. *THE BEST THE GROCER CAN DELIVER.* 81 # Solitaire **Baked Ham with Hot Horseradish Sauce** Select a lean ham weighing 14 pounds. Cover with equal parts of cold water and MOREYS SOLITAIRE CIDER and let soak (skin side up) overnight. Drain off liquid and remove all objectionable parts about the knuckle. Cover with water and simmer slowly until tender. Bake in a hot oven until dough is a dark brown color. Reduce heat and continue baking very slowly five hours. Ham baked in this manner will be tender, juicy, and flavorful. Trim neatly and sprinkle fat side with equal measure of brown sugar and fine ground horseradish. Bake in a moderate oven until crumbs are browned. Remove from oven and decorate crumbled bits of ham with slices of MOREYS SOLITAIRE WHOLE CLOVES, a sprig of parsley on top, and lemon slices. Serve hot or cold. **Hot Horse-radish Sauce** Cook ¼ cup fine cracker crumbs in 1 cup melted butter over low heat until golden brown. Add 3 tablespoons butter, ½ teaspoon salt, ½ teaspoon pepper, 1 tablespoon SULTAIRE PEPPER, 1 tablespoon SULTAIRE DRIED PINEAPPLE, 1 tablespoon SULTAIRE grated onion, adding the last two ingredients very slowly while stirring constantly. **Moreys Solitaire Alabama Fruit Cake** 1 pound butter 1 pound brown or white sugar 12 eggs 1 cup of bread flour 4% % moreys SULTAIRE SEARED RAISINS 1 cup SULTAIRE ORANGE CITRON ½ pound SULTAIRE CAIDED PINEAPPLE ½ pound SULTAIRE CAIDED CHERRIES 1 glass SULTAIRE GRAPE JELLY ½ teaspoon blackberry cordial. 1 teaspoon SULTAIRE CINNAMON 1 tablespoon SULTAIRE ALLSPICE 1 tablespoon SULTAIRE ALLSPICE 1 tablespoon SULTAIRE CLOVES 2 teaspoons teabag soda 2 teaspoons toasted nutmeg 2 cups Napa wine or other whiskey. PROCESS: Cream the butter, add the sugar gradually while stirring constantly; add the yolks of eggs beaten until thick, light and lemon flavored. Add the flour gradually. Stir in the raisins. Cut raisins in halves, citron in fine shreds, cherries in eighths, pine- 82 **TO THE RIM OF THE TABLE FOR THE FINEST** Delicious Dishes apple in fine stripes and then in small pieces. Mix all the fruit together except citron. Beat jelly with a fork and add blackberry curdial. Cover fruit. Pour brandy or whiskey over fruit, let stand over night. Add flour alternately to first mixture with cordial and jelly, add melted corned beef, and mix well. Cover with a cloth and hold in the stiffly beaten whites of eggs. Continue beating until the ingredients are thoroughly blended. Turn mixture into a large but- tered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. Turn mixture into a large buttered baking pan, with the layers turned down. **Moreys Solitaire Rolled Clove Wafers** Cream 1/5 cup powder; add 1/2 cup powdered sugar; stir well; add and about 1/4 teaspoon at a time, beating con- tinuously until thick and creamy; add 1/2 teaspoon of CLOVE paste; beat well; add 1/2 teaspoon of MOREYS SOLITAIRE CLEAVES Spread this batter on greased sheet; bake in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes; turn out on cold board; cut in squares of 2 inches each; roll up in paper; heat in hot oven (375 deg.) for 10 minutes. Invert dripping pan. Crumble as one knife-in three-inch squares Bake delicately brown dry cake to edge of oven Cut cake apart and shape as shown below In tubular shape Be careful that wafers do not brown too much as this will cause them to stick to pans Place wafers on greased sheet and bake them in oven for moment to soften Serve at afternoon tea **Solitaire Grape Juice Paste** Soak 3/4 tablespoons of gelatine in 1/4 cup cold water Stir until dissolved Add half cup of MOREYS SOLITAIRE GRAPE JUICE Heat to boiling point Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved Add remaining juice of 1/4 lemon Stir until dissolved The Best The Grocer Can Deliver." # Solitaire **Princess Moreys Pine-apple Salad** Drain MOREYS HAWAIIAN PINEAPPLE from the syrup in the can. Arrange 1 slice in a nest of lettuce heart leaves. Pare and core 1 medium pineapple, cut into thin strips. Cut the heads of crisp celery into 1-inch strips and place on top of pineapple. Cut 1 medium apple in half lengthwise; there should be 1 cup of each ingredient; make a dressing with 1/2 cup MOREYS ORGANIC COFFEE CREAM, 1/2 cup orange juice, 1/2 cup orange marmalade, 1/2 cup orange juice, and 1/2 teaspoon salt. 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 halves to resemble a star. **Moreys Solitaire Coffee Cream Ice** Scald 2 cups milk in double boiler with 1/2 cup MOREYS SOLITAIRE MEDIUM-GROUND COFFEE. Add 3/4 cup sugar, 1/4 teaspoon salt, slightly beaten egg white, and 1/4 teaspoon vanilla. Cook over hot water twenty minutes, stirring constantly for the first five minutes, afterwards occasionally. Remove from heat and cool. Add 1 quart cream; stir until a double fold of cheesecloth placed over a coarse sieve. Freeze, using three ice cream mixtures (see page 85) for flavoring. Serve in tall glasses with 3 toasted marshmallows set on top of each service. DRINK BETTER COFFEE. BETTER DRINK Moreys Solitaire Coffee See complete list of items comprising Solitaire line, pages 85 to 88 "TO THE RIM OF THE WORLD FOR THE FINEST." 84 # Delicious Dishes ## 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 Loganberries Peaches
Sliced Cling Peaches Yellow Cling Pineapple
Yellow Free Peaches Apricot Halves Blueberries
Pitted Cherries Raspberries Plums
Peeled Apricots Black Cherries Grapes
Blackberries Strawberries Pears
## SOLITAIRE VEGETABLES IN TINS
White Asparagus Tips Sweet Potatoes Pumpkin
White Wax Beans String Beans Spinach
French Mushrooms Sour Kraut Okra
Boiled Cabbage Lima Beans Corn
Red Kidney Beans Succotash Peas
Asparagus Stalks Tomatoes Beets
## SOLITAIRE SEA FOODS
Mined Sea Clams
Lobsters		 Clam Chowder
Eastern Clams		 Salmon
Oysters
*THE BEST THE GROCER CAN DELIVER.* 85 Solitaire SOLITAIRE SOUPS
Mulligatawney Chicken Bouillon Vegetable Consomme
Chicken Gumbo Mock Turtle Pea Ox Tail
Celery Tomato Beef
SOLITAIRE PRESERVES IN GLASS
Sweet Pickled Peaches Strawberry Blackberry
Orange Marmalade Raspberry Currant
Brandied Peaches Peeled Figs Peach
White Cherry Plum Quince Honey
SOLITAIRE TEAS
Ceylon and India Blend, in Tins Formosa Oolong
Uncolored Basket Fired Japan Pan Fired
Japan and Gunpowder Blend Gunpowder
Curiosly Fancy Oolong English Breakfast
SOLITAIRE GROUND SPICES
Allspice Cloves Ginger
Cayenne Pepper Mustard Nutmegs
Thyme Cream Tartar Turmeric Sage Cinnamon Paprika Chili Marjoram
"TO THE RIM OF THE WORLD FOR THE FINES."
                                                       86
 
Delicious Dishes SOLITAIRE WHOLE SPICES
Mixed Pickling Spices White Pepper Allspice
Yellow Mustard Seed Celery Seed Cloves
Jamaica Ginger Black Pepper Nutmegs
Quill Cinnamon
SOLITAIRE JELLY IN GLASS
White Currant Bar le Due Grape Currant
Red Currant Bar le Due Guava Quince
Crabapple Pitum
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
BrownGreenPinkOrange
BluePurpleRedRose
LavenderEgg YellowLemon Yellow
Solitaire Food Colors are packed 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 Packages "THE BEST THE GROCER CAN DELIVER." 87 Solitaire MISCELLANEOUS
Maple Syrup in Cans Olives in Glass
Mince Meat Olive Oil
Vinegar Peanut Butter in Glass
Pop Corn Salad Dressing
Rice in Cartons Chili Sauce
Citron and Peel Chili Powder
Seeded Raisins in Car- tons Catsup, Tomato
Currants Salted Peanuts
Cheese Fancy Center Choco- lates
Codfish, Tablets Chocolate Drops
Apple Cider Grape Juice
Macaroni Sliced Beef in Glass
Spaghetti Tomato Sauce
Vermicelli
A bill from the grocer is better than one from the doctor. Order Moreys Solitaire Groceries "TO THE RIM OF THE WORLD FOR THE FINEST." 85 [API_EMPTY_RESPONSE] LIBRARY OF CONGRESS A circular illustration showing three figures standing on a globe. The central figure is a man with a beard, holding a book, and is flanked by two other figures, one on each side. The background is a stylized map of the world. 0 012 822 449 A