A new department in the COIN MACHINE REVIEW. This month Jack R.
Moore, W. E. Simmons, Karl Klein, D. J. Donohue, Jack Nelson, John Good-
body, and other coinmen give their favorite recipes. Let us have yours. Recipes
MUST NOT be submitted with samples enclosed!
I, too, pride myself on having the ability to cook one delicious dish,
and through this medium I would like to share with other members
of the coin machine industry:
•
When it's maid's night out and you get a chance
to don a sparkling white apron and fake over the kitchen
for one of those rare specialties of yours . . . what do
you prepare?
Most all men are good cooks and most of them have
one particular specialty that they pride themselves in.
Some are soup specialists, others excel at baking-which
brings to memory the time I won a ribbon for a pine-
apple upside down cake years ago at the Green County
Fair in Wisconsin.
Others pride themselves on their broiled steaks, stuffed
pototoes, cheese blintzes, crepes suzette, etc.-buf almost
to a man each has ONE dish in which he believes he is
unexcelled.
Bi II Corcoran says "A great many of the boys I have
met in the coin machine industry are pretty good fellows
and some of them are very good cooks." Maybe "good
fellows" and "good cooks" iusf naturally go together.
Anyway, as one coin machine man to another, here
are some favorite recipes. They're well worth a trio/-
though not all at once. If it's good eating you want,
you' II find if here.
And, by the way, what's your favorite dish, and how
do you fix if?
Paul W . Blackford,
The Coin Machine Review.
Here's my specialty for a Sunday morning breakfast for four:
Scrambled Eggs with Whole Kernel Corn
and Fried Tomatoes
8
¼
4
1
fresh eggs
lb.butter
fair-sized fresh tomatoes
small can whole kernel
Bantam corn
Melt butter in skillet, start scrambling the eggs, and just before
they begin to form, dump in the can of corn. This can be improved
by the addition of cream to the eggs, and beating the mixture
before putting it in the skillet. The tomatoes are fried fo butter
after first being turned over in flour which is well salted and pep-
pered. It takes longer to cook the tomatoes than it does the eggs
and corn, so it is well to start the tomatoes frying first, getting
them nicely browned, before putting on the eggs.
JACK R. MOORE,
Jack R. Moore Co., Portland, Ore.
Brevity:
Carp a la Blake
4 lbs. carp fish
2 cups onions
1 No. 10 can tomatoes
2 large hunches celery
1 cup cooked rice
1 small clove garlic
2 tbs. sugar
2 tbs. vinegar
Filet fish and dice in I-inch squares. Have big pot real hot, using
enough shortening to grease well, put fish in pot and cook for 15
minutes. Then lower heat, add onions and garlic; five minutes later
add tomatoes, celery, and sprinkle cooked rice lightly on top. Salt
and pepper to suit taste. Put a lid on the pot and allow to simmer
over a very low flame for 30 minutes. Remove the pot from the
stove, walk rapidly to the back door, and if you don' t have a great
big dog handy in the back yard, dump the whole damn' thing in
the garbage can and return to the kitchen, cook yourself some ham
and eggs, and enjoy a real meal. I trust that my many friends will
avail themselves of the above skillfully and well-prepared discovery.
•
C. A. BLAKE,
U-Need-A-Pak Co., Los Angeles
(NOTE: Friends afterward, too, Cliff? Ed.)
COIN
MACHINE
REVIEW
19
FOR
APRIL
1941
.
Good fo the jar - or in the pocket:
Chocolate-Chip Cookies
½
cup butter
6 tbs. granulated sugar
1 cup and 2 tbs. flour,
½ tsp. salt, sifted
½ cup chopped nuts
6 tbs. brown sugar
1 egg
½ tsp. baking soda
1 pkg. Nestle's semi-sweet
chocolate, or
1 ½ cups semi-sweet chocolate cut pea-size
½ tsp. vanilla extract
Cream ½ cup butter with 6 tbs. granulated sugar and 6 tbs.
brown sugar, and 1 egg, beaten whole. Dissolve ½ tsp. baking soda
in a few drops of hot water and mix alternately with 1 cup plus
2 tbs. flour, sifted with ½ tsp. salt. Add ½ cup chopped nuts and
1 pkg. Nestle's semi-sweet morsels or l ½ cups semi-sweet choco-
late cut to the size of a pea. Flavor with ½ tsp. vanilla extract.
Drop by half teaspoons on greased cookie sheet. Bake 10 to 12
minutes in 375 ° oven.
• Makes 50 cookies.
H.F. BURT,
Automatic Games, Chicago
For between midnight and the "wee hours":
Welsh Rarebit No. I
Tenderloin Special
To be brief, I'll take a 2-inch tenderloin steak, broiled for only
four minutes on each side, and seasoned well, with a big baked
Idaho potato. I like my steak rare and red and my potato big and
hot. No one can please me in preparing the above better than
myself.
W. E. SIMMONS,
Packard Manufacturing Corp., Hollywood
2 tsp. old ale
Cheeee
Worcestershire sauce
Pinch of flour
Kitchen bouquet to color
Heat until you can't wait any longer, then serve piping hot on
toast. Follow with a cold glass of beer or ale and you can sleep
the sleep of the innocent.
JOHN GOODBODY, Rochester, N. Y.
https://elibrary.arcade-museum.com