Sixty-year-old church cook book fed bachelors hunger

As the cover states, civilization can do without poetry, music, art and books but it cannot live without cooks.
That was one of the premises involved in the 1949 publication of Friendly Circle Cook Book, Choice Recipes edited by the Friendly Circle of Craik United Church.
The well-used cookbook, with taped pages and cover, is shared by Eileen Dolman of Tugaske who notes that some of the contributors to the book are still living or have relatives in the area.
These women obviously knew the way to a bachelor's heart, listing the biscuits and doughnuts section as "the bachelor's delight."
Recipes in the book have been tested over time and would be welcomed by today's bachelors and bachelorettes. Thank you to Eileen to sharing this book.
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Whipped Cream Biscuits
2 cups flour
3 tsps. baking powder
1/2 tsp. salt
1 cup whipped cream
Sift flour, add baking powder and salt. Sift again three times.
Whip cream and add to flour mixture, blending slightly with a fork. Turn onto a floured board and knead slightly.
Pat dough and roll out 1/2 inch thick. Cut with biscuit cutter.
Bake at 425 degrees F for 10-15 minutes. Makes 1 1/2 dozen medium-sized biscuit.
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Pop Overs
1 cup Robin Hood flour, sifted before measuring
1/2 tsp. salt
2 eggs
1 cup milk
Heat deep muffin pans and grease well, using part butter for flavour. Put pans in oven to get piping hot while mixing batter.
Beat eggs very thoroughly, add milk, flour and salt and beat for five minutes with rotary beater.
Pour into sizzling hot pans and bake in a very hot oven for 15 minutes. Decrease temperature and bake 30 minutes longer. The mixture must not stand one minute after mixing before putting in the pans.
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Chocolate Chiffon Cake
1 cut hot water
1/2 cup cocoa
1 cup sifted Velvet flour or 7/8 cup sifted Robin Hood flour
2 tsps. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup fine granulated sugar
1/4 cup corn oil
3 egg yolks
1/2 tsp. vanilla
3 egg whites
1/4 tsp. cream of tartar
Combine hot water and cocoa and cook one minute, stirring constantly. Cool.
Sift flour, baking powder, soda, salt and sugar into a bowl. Add cooled cocoa syrup, corn oil, vanilla and egg yolks and blend until smooth.
Beat egg whites with cream of tartar until very stiff.
Fold egg whites into first mixture, blending carefully.
Bake in ungreased eight inch tube pan in moderate 350 degrees F oven for about 45 minutes.
Suspend inverted cake pan so surface of cake does not touch anything and allow to cool completely before removing from pan. Frost when cool.
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Liver Casserole
1 lb. calf liver
3/4 cup tomato sauce
dash salt and pepper
1 tsp. Worcestershire sauce
Wash liver and cut into 1 1/2 inch cubes and place in casserole. Add sauce and seasonings, cover and bake at 350 degrees F for about half an hour. Just before serving add a little more Worcestershire sauce if desired.
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Italian Hash
1 clove garlic
1 lb. hamburg
1 can tomato sauce
1/2 lb. cooked macaroni
pepper and salt
Fry garlic and add hamburg, tomato sauce, macaroni, pepper and salt. Pour into a greased baking dish, spread with grated cheese. Bake half an hour.
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Supper Dish
Dice left-over cold meats. Put in greased casserole. Add gravy, sliced cooked potatoes, grated onion and pour a can of vegetable soup over the top. Cook about half an hour in moderate oven.
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Orange Dessert
Heat slowly, 3 cups orange juice and 1 lb. marshmallows until marshmallows are melted. Pour into sherbert cups before mixture sets. Serve with a dab of whipped cream.
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Caramel Dumplings
Dissolve 1 large cup brown sugar in 1 cup hot water with small piece of butter, 1/2 tsp. vanilla, 1/2 tsp. salt. Simmer for 10 minutes. Make dumplings of 3 heaping tbsps. Bisquick, 2 tbsps. sugar, vanilla, salt and a little milk to form a soft batter. Drop by tsps. into syrup. Serve hot or cold with whipped cream.
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Thought for the day: "Growing old is mandatory. Growing up is optional." - Chili Davis

Joyce Walter can be reached at 691-1259 or jwalter@mjtimes.sk.ca