Pot luck with pot holders! Your favorite dish ... your favorite potholder. Over 30 perky potholders designed with star brand threads and 12 tasty recipes to spice your culinary duties.

RECIPES

SCOTCH SCONES

2 cups flour
2 teaspoons phosphate baking powder
1 teaspoon salt
2 tablespoons sugar
3 tablespoons shortening
2 eggs
⅓ cup milk

Sift together flour, baking powder, salt, and sugar; add shortening and mix in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture. Roll out ½ inch thick on floured board; cut in 2 inch squares and fold over, making them 3-cornered. Place in greased baking dish, brush with milk, dust with sugar, and bake about 25 minutes in a hot oven — 425°.

OYSTER BISQUE

1 quart oysters
2 cups chicken stock
1½ cups stale bread crumbs
1 slice onion
2 stalks celery
sprig of parsley
bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups scalded milk
dash of salt and pepper

Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook stock, soft bread crumbs, reserved liquor, chopped oysters, onion, celery, parsley, and bay leaf 3 minutes. Rub through sieve, bring to boiling point, and bind with butter and flour cooked together. Add milk, soft portions of oysters, and season to taste.

DOGS À LA

8 frankfurters
8 slices bacon
¼ lb. American cheese, cut in long narrow strips
toasted frankfurter rolls

Cut frankfurters through the center the long way and stuff with narrow strips of cheese; then wrap each frankfurter with a slice of bacon and hold in place with a toothpick. Under a low flame in the broiler of the oven, place the frankfurters and broil until the bacon is crisp and the frankfurters are well-done. Serve in toasted rolls — will serve 4 people — delicious for a buffet supper or informal party.

BARBECUED SPARE RIBS

3 to 4 lbs. spareribs, cut in pieces
1 cup catsup
⅓ cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon tabasco sauce
2 cups water
1 teaspoon celery seed

Place ribs on grill, meaty side up. Have only hot coals beneath, not any flame. Combine remaining ingredients except celery seed and bring to a boil. Then baste meat with sauce every five minutes, barbecuing meat about 25 minutes in all. Just before removing from coals, sprinkle with celery seed and pour whatever remains of sauce over meat.

PARSLEY PUFFS

1 bunch of parsley
1 egg
2 teaspoons flour
1 tablespoon water
1 teaspoon salt
⅛ teaspoon pepper

Wash parsley and break into small sprigs and put in ice water to crisp. Separate egg; to the beaten yolk, add flour, water, and seasonings, and beat until thoroughly mixed. Then fold in egg whites beaten stiff. Dip the parsley sprigs into this batter and fry in deep fat at 390° F until golden brown. Drain and serve hot. This is a tempting garnish for meats.

EGG FOO YOUNG

1 sliced scallion
½ cup chopped cooked spinach
1 tablespoon salad oil
½ cup flaked crab-meat
½ cup cooked minced chicken
½ cup fried bacon, cut fine
6 well beaten eggs

Cook onion and spinach in salad oil. Add meats and heat thoroughly. Pour on well beaten eggs and cook 5 minutes. Set in 350° oven and bake 15 minutes. Fold over center and serve.

WATERCRESS STUFFING

3 cups fine dry bread crumbs
1½ cups finely cut watercress
6 tablespoons butter
3 tablespoons chopped celery
1½ teaspoons chopped onion
¾ teaspoon salt
pepper

Cook onion and celery 2 minutes in 5 tablespoons of butter. Add watercress and seasonings. Cook until water evaporates. Add 3 tablespoons of melted butter to crumbs and combine ingredients.

RUSSIAN PILAF

⅓ cup washed rice
3 tablespoons butter
½ cup stewed tomatoes
chicken stock, highly seasoned
chicken liver, cut in small pieces
½ cup cold cooked lamb, diced in small pieces

Cook rice in boiling water, well salted, drain, and pour hot water over rice to rinse thoroughly. Melt butter in omelet pan and add rice. Cook 3 minutes. Add tomatoes, lamb, and chicken liver, sauteed in butter, with enough stock to moisten. Cook 5 minutes and season highly with salt and pepper. Add more butter, if desired. Serves four.

CURRY OF SHRIMP

1 pound cooked shrimp
2 tablespoons butter
4 tablespoons cooking wine
salt and pepper
2 tablespoons cream
1 tablespoon curry powder
2 cups cream sauce
2 cups boiled rice

Remove the shells from the shrimps or use canned shrimp. Melt butter in a frying pan, and when hot add shrimps and cook over brisk flame for 2 minutes. Season to taste with salt and pepper, then add cream sauce and curry powder which has been mixed with 2 tablespoons of water, and simmer 5 minutes. Thicken with egg yolks beaten with the cream. Remove from the fire and just before serving, stir in the butter and cooking wine. Serve with flaky boiled rice.

GREEN TOMATO PICKLES

(A snap to make, with a tangy surprise flavor—)

1 pint chopped green tomatoes
4 pint sliced unpared cucumbers
3 cups chopped cabbage
¼ cup chopped green pepper
2 small sliced onions
½ cup salt
2 tablespoons horseradish
1 teaspoon thyme
2 tablespoons white mustard seed
1 tablespoon celery seed
1½ tablespoons dry mustard
3 cups sugar
3 cups cider vinegar

Combine vegetables; add salt; mix thoroughly; drain overnight in colander. Mix horseradish, spices, and sugar; add vinegar; pour over vegetables; cook slowly 10 minutes. Seal in hot, sterilized jars. Makes 4 pints.

ICED FRUIT SOUP

1 cup orange juice
¾ cup grapefruit juice
5 cloves
2 inch piece cinnamon
⅛ teaspoon salt
1 cup canned pineapple juice
1 tablespoon arrowroot or cornstarch
⅓ cup cold water
¼ cup sugar

Add cloves and cinnamon to orange and grapefruit juices. Let stand several hours or overnight in a cool place. Bring pineapple juice to boiling point. Cook 3 minutes, add sugar, salt, and fruit juices. Strain, pack in ice and salt, or in drawer of refrigerator until very cold. Serves 4 or 6.

CHICKEN GUMBO

1 onion finely chopped
4 tablespoons butter
1 quart chicken stock
½ green pepper, finely chopped
1 cup corn niblets
1 cup cooked or canned okra
2 teaspoons salt; pepper
1 to 2 cups stewed tomatoes
slices cooked chicken may be added if desired

Cook onion in butter 5 minutes, stirring constantly. Add to stock with remaining ingredients. Bring to a boiling point and simmer 40 minutes. Serves 6 to 8.

Crochet Patterns: 

Potholder Hanger	Potholder #3202	Potholder #3203	Potholder #3204	Round Star Flower Potholder	Potholder #3206	Cat Potholder
Dog Potholder	Puppy Potholder	Potholder #3210	Potholder #3211	Potholder #3212	Teapot Clock Potholder	Kettle Potholder
Potholder #3215	Potholder #3216	Flower Potholder #3217	Flower Potholder #3218	Pansy Potholder	Hot Mitt Potholder	Boot Potholder
Shoe Potholder	Potholder #3223	Potholder #3224	Potholder #3225	Potholder #3226	Fan Potholder	Potholder #3228
Potholder #3229	Potholder #3230	Potholder #3231	Cucumber Potholder	Carrot Potholder	Corn Potholder