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Rradually stirring smooth. Cook tuntil thick and clear (about 2X ‘minutes). Add butter, lemon juice, salt, gutmeg. Stir in rum. Fold in blueberries. HOT DOW SAUCE EVALIAN SPAuauavrTI SAUCE (First Prize) Grind together. 49 vup parsley 1 stalk of celery (no leaves) 2 large onions % ¢loves of garlic J step raw bacon f 4 02. can drained mushroms Blend with: 4 Ib. ground beet if Ih. ground veal 14 lb. ground pork. Saute in olive oil until meat loses its ed color. Add one 6 of tomato paste and stir until well blended. Add two No. 2% cans tomatoes and 1 tip. oregano 7 Wp. salt % tsp. pepper tsp. salt ‘4 Gp. ground allspice 44 cup grated parmesian cheese! Simmer slowly with frequent stirrings for three hours. Cool and skim off grease. Reheat and serve over cooked spaghetti. Sprinkle! with grated Parmesian cheese. MRS. G. A. THWAITES 19 Lance Drive BUTTER SCOTCH SAUCE (Second Prize) 04 cups brown sugar 4 thyp. water 4 cup butter 1 thap. lemon juice 3 thsp. chopped nut meats. It desired. Cook the sugar, water and butter together almost to soft ball stage. Coal slightly, add lemon juice and nut meats, if used. Serve immedi ately as a pudding sauce or top ping for ice cream, MRS. C. B. WESTFALL Gandeeville SPICY CHERRY SAUCE (Third Prize) (lythap. cornstarch “ap sugar vo fap. slinpive 14 tip, ground cloves TL can (1 lb. 4 ox.) red sour pitted cherries. Combine dry ingredients in a small saucepan. ‘Gradually stir in juice drained from cherries. Cook until thickened and clear,” stirring constantly. Add cherries. This sauce 's delicious, when spooked, over baked ham. MRS, J. E. LOVELL, JR, 226 17th St., Dunbar MOTHER'S HOT SAUCE (Hodorable, Menilon 1 bottle tomato catsup ikp. curry powder @ tip. chili: powder 1 typ. crushed red peppers (hot) small can tomato pures cup vinegar - oup water 7 tp. whole cloves . Put catsup, tomato paste, water! curry powder. chhili powder and cloves in sauce pan and simmer s iN thick. Ad@ crushed red pepper and cup of vinegar and cook, until it is of the desired consistency. Add more pepper if you want it, hotter. To use, dip barbecued ribs or chicken in sauce until covered with sauce. .Can be stored in refriger ator and used repeatedly but be sure to add more vinegar when, heating again, ee FRANK BARIA 125 First Ave., South Charleston BLUEBERRY SAUCE (Vonerable Mention) 2 cups hot water 4 cup sugar 3 thap, cornstarch 4 tbsp. butter 1 tsp. lemon juice dash of nutmeg, salt I jigger rum or brandy 1 basket blueberries Blend sugar and cornstarch in top of double boiler. Add water Serve hot over any plain cake, venprake. Delicious! MRS. JOHN B. HARRIS Tat Myrtle Road CHEESE ® SAUCE (Q Honorable Mention) HQ copa milk ; tap, salt 1 cup cubed cheese 3 trsp. Nour 1 thap. butter Turn off heat and stir if cheese. Continue stirring until cheese melts. This sauce may be used, ‘on macaroni or most any vege table. It's especially good on brussel sprouts. For variety, omit the cheese and add i..o well beaten eyes to the milk. Follow the same steps. for cooking. This is especially good: MAPLE SAUCE (Honorable Mention) 2 egg yolks 23 cup hot magle ayrup 12 cup whipped cream . Beat the yolks of the eggs well and pour on the hot syrup. Cook in double boiler until it reaches the consistency of thick custard. 1When cold, add pinch of salt and hipped cream and serve at once.) LULA DEAN White Sulphur Springs! T. (Honorable Mention) salad oll 1 GC. chopped onions * “loves garlic tsp. salt ve Wp. pepper 24,7. Worcestershire sauce 14 . Prepared a mustard 14 T. sugar y a cn sauce Cook on‘on and garlic in the “salad off 10 tin. Add other in gredients. Cook F minutes, MRS. FORREST CAMPBELL Box 23, Barrett
Newspaper Details
Charleston Daily Mail
Charleston, West Virginia, US
Fri, Sep 10, 1954
Page 70
Full Page
Clipped by
Bernadette D.
USA 20 Jul 2026
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