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CAM MAY COUNTT MAGAZINE K JUNE 'S3

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RESTAURANT COCKTAIL lOUNGt DELAWARE PARKWAY & THE BEACH

In lha Maori ol Ih# Villa*

Ovarlooking lha Baoulllol Dalowara Boy

MON. TO SAT. 4:10 TO 11.00 P.M. SUNDAY 1:30 TO 10:00 P.M.

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WITH HORS D 0UEVRES

SERVED

TWUWT MMM 4:304:00, SUNDAY Ji

1:304:00

Sat., July 2nd • Sun., July 3rd Mon., July 4th HOLIDAY CLAM BAKE »12« Clams - Mussala • Shrimp and Chlcksn A Riba Fruit Cup or Soup • Salad - VagatablaRoaatad Potatoes • Loaf Demi Bread A Butter • Ice Cream • Beverage Children s Menu Plus Regular Menu

FOR YOUR LISTENING A DINING PLEASURE MR. BOB CRONK TRIO MINUS TWO Dancing Every Erl. & Sat.

AMPLE FREE PARKING AIR CONDITIONED MAJOR CREDIT CARDS ACCEPTED Delaware Parkway A The Beach Villas, New Jersey

FOR RESERVATIONS CALL 886-5153

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TOP of the ROCK FRIDAY, SATURDAY AND SUNDAY JULY 1st, 2nd, and 3rd DANCE TO WILLIAM SACKETT AND THE p RHYTHM AIRES FROM 10 P.M. NICKY DeMATTEO ENTERTAINING IN THE ' R.C. LOUNGE PHILLIPS ROCK ’N CHAIR 24th AND DUNE DRIVE AVALON, N.J. 967-7333

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Pages of Goodies

From 1904 Cookbook

By FLORENCE HEAL Looking at my mother-in-law's hand written recipe book recently, I came across several of her recipes which were her family’s favorites. My mother-in-law told me it was the custom when she was married in 1904 for the bride to be given a notebook containing the favorite reei|tes of her family and friends J Sometimes befwe the wedding a notebook was purchased and one of her bridal attendants would be assigned to see that the recipes were written in the notebook — a quaint idea which I wished had been in vogue when I was married I enjoy looking at her s and will share a recipe or two from the

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OLD FASHIONED BREAD PUDDING 2 effgs, beaten ^ cup sugar 2 cups milk, scalded % cup raisins I tsp. cinnamon % tsp. salt 4 cups stale I" bread cubes Combine eges, sugar, milk, cinnamon and salt; beat thoroughly. Pour over the bread cubes in one quart casserole; let stand five minutes. Add raisins. Baked at 350 degrees for 25 minutes. Serves six. TWO CRUST LEMON PIE 1% cups sifted flour ^ tsp. salt 1 cup + tbsp. sugar ft cup shortening ^ cup milk

1 tbsp. cornstarch 3 eggs, beaten 2 tbsps. butter or Oleo 1/3 cup lemon juice 3 tbsps. water 2 tbsps grated lemon rind 1 tbsp. milk Combine and sift flour, one-half teaspoon salt and one tablespoon sugar. Cut in shortening with a pastry blender or two knives. Gradually add one-quarter cup milk to form soft dough. Divide dough in half. Roll half of pastry on floured board until one-eighth inch thick. Place in nine-inch pie plate. Combine cornstarch, remaining one cup sugar and one-quarter teaspoon salt; add to eggs, beat. Add butter or oleo, lemon juice, water and lemon rind; mix thoroughly. Pour into pie shell.

^.N KREME LEMON CHOCOLATE HONEY DIPPED PL A Ay

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It's worth the trip.

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10 WILDWOOD BLVD., RIO GRANDE 886-3696 Open 24 Hours, 7 Days

50 FASHIONED PLAIN POWDERED JELLY BAVARIAN KRt^

NEILS il«ak S> oyif«r hovit 222 E ich«H*ng*r ovenv* wildwood-by-»H«-ita, n.j.

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