The first recipe I chose is the Pastry Snail recipe from the “Wife-Saver Menu No. 2”. I chose it because it is included in a menu made for wives who had unexpected visitors and must entertain as well as serve a delicious meal. The ingredients are ¾ cups of flour, a dash of salt, ¼ cup of shortening, 2 tablespoons of cold water, 6 ounce can of deviled ham, 1 tablespoon of mustard, and pickled relish if desired. First, sift together flour and salt, then cut in shortening and add the tablespoons of water to mixture. The mixture is then worked into a stiff dough, refrigerated for ½ an hour, and rolled into a thin rectangle onto wax paper. Spread deviled ham, mustard, and pickled relish mixture onto dough, roll like a jelly roll and freeze it. When ready to serve, bake at 400˚ for 15 minutes. Serve it hot.

The second recipe I chose is part of a once a week cooking plan, which encourages cooking multiple meals once a week and then freezing them all to enjoy later. All recipes come out to make 12 to 16 servings and this recipe is part of the Week I menu for Monday. The menus in that section show four weeks worth of recipes, meant to give suggestions of what to serve for dinner. The recipe is Ham Loaf Van Allen which makes 12 to 16 servings. The ingredients are 3 pounds of ground ham, 3 pounds of ground pork, 4 eggs, 24 saltines rolled fine, and 2 cans of condensed tomato soup. Combine all of the ingredients and portion them into four bread loaf pans. When ready to serve, defrost it and bake at 375 ˚ for 1 ½ hours. It is noted that this recipe also delicious served cold.