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Beat eggs until thick and lightcolored, gradually add sugar and syrup, then add remaining ingredients , using enough green coloring to tint a delicate green. Freeze in 2 qt crank freezer until hard to pull using 8 parts crushed ice to 1 part ice cream salt. Serves 6.
Club Tuna Loaf
| Two 6-oz pkgs. wide noodles | ½ C. butter |
| 6 shelled, hard cooked eggs, quartered | ½ C. flour |
| One 13-oz can tuna fish, coarsely flaked | ½ t. celery salt |
| ⅛ t. pepper | |
| 2 Tb. grated onion | 2 c. canned chicken broth |
| 2 Tb. minced green pepper or parsley | 2 C. milk |
| 2 Tb. diced, canned pimiento | One 5-oz pkg. potato chips |
| ¼ lb. fresh mushrooms, sliced | 3 C. cracker crumbs |
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Cook nodles, add eggs, tuna, onion, green pepper, pimiento, and mushrooms which have been sauteed 5 min in 2 Tb. butter Sauce - melt butter, add flour and seasoning, then stir in chicken broth milk and Worcestershire and cook until thickened. Add sauce and toss until well mixed but not mashed. grease a large pan (9x12½x2) and over this spread a thin layer of crushed potato chip or cracker crumbs. Put in half the mixture, then a sprinkling of chips, the reminder of the mixture, and finally the rest of the chips. If desrired, store loaf in refrigerator until next day, removing it a few minutes before baking time. Bake in 375° oven for 45 min. Cut into 12 squares or 15 oblongs.
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Butterscotch Chiffon Pie
| 1 9" baked pie shell | 1 C. scalded milk |
| 1 envelope plain gelatin | 2 Tb. butter |
| ¼ C. cold water | ¼ t. salt |
| 3 eggs, separated | ½ t. vanilla |
| 1 C. brown sugar, firmly packed | ¼ C. sugar |
Prune Brownies
| ½ C. shortening | ¾ C. sifted cake flour |
| 1 C. sugar | ¼ t. baking powder |
| 2 eggs, well beaten | ¼ t. salt |
| 2 sq. unweetened choc. | 1 C. prunes |
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Add eggs and choc. Sift together flour, baking p. and salt and add together with the prunes (which have been soaked in cold water to cover for 1 hr.) pitted and cut up in small pieces. Bake in pan 9x9x1½ in mod. oven of 350° for 30 min or until done Make 3 doz. 1½" sq.
Meringue Cake with Crushed Raspberries
| 4 Tb. shortening | ¼ t. salt |
| 1 C. gran. sugar | 7 T. milk |
| 2 eggs separated | ½ t. vanilla |
| 1¼ C. sifted cake flour | 1 pt raspberries, crushed and sweetened |
| 2 T. baking powder |
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it peaks. Pile on cake. Bake at 350° for 50 min. Remove, let stand 20 min, then loosen edges. Invert on cake rack, remove pan and quickly turn right side up. Serve in squares, topped with raspberries.
Heavenly Pie
| 1½ C. gran. sugar | 3 Tb. lemon juice |
| ¼ t. cream tartar | 1 Tb. lemon rind |
| 4 eggs, separated | 1 pt heavy cream |
