In celebration of the 75th Flower Mart held at Mt. Vernon Place next Wednesday, the Women's Civic League has printed a commemorative cookbook. The cookbook features a special "Nostalgic Receipts" section as well as recipes from kitchens of the members.
The cost of the book is $10 and may be ordered for $10 plus $3 postage and handling. Make checks payable to The Women's Civic League. Send your check or money order to The Women's civic League, 9 North Front Street, Baltimore Md. 21202.
The cookbook will be on sale at the flower mart. For more information call 837-5424.
Flower Mart Fudge
1 large can evaporated milk
4 1/2 cups granulated sugar
2 tablespoons butter
1 teaspoon salt
2 German Sweet baking chocolate bars
1 12-ounce bag chocolate chips
1 quart jar marshmallow cream
2 teaspoons vanilla
Boil together for five minutes, evaporated milk, sugar, butter and salt. Meanwhile, put chocolate bars, chocolate chips and marshmallow cream in a large mixing bowl. Pour boiling syrup over bowl ingredients. Stir until completely blended. Add vanilla.
Mushroom and Leek Bisque
1 pound mushrooms, sliced
1 bunch leeks, white part only, sliced
1 stick butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
3 cans chicken broth
1 cup light cream
Saute mushrooms and leeks in butter until tender, about five minutes. Stir in flour, salt, pepper and two cans of the broth. Cook, stirring constantly until mixture boils. Lower heat. Cover and simmer for 20 minutes.
Remove from heat and cool slightly. Pour mixture, a little at a time into a electric blender and puree, pouring off into a large bowl.. When all is puree, pour into a saucepan,. Add remaining can of broth and light cream. Heat until thoroughly hot.
Flower Mart Meeting Cinnamon Squares
1 pound light brown sugar
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup chopped pecans
1 teaspoon vanilla
1 cup sifted confectioners' sugar
1 tablespoon milk
1/4 pound butter melted, add more or less to make spreadable frosting
Beat eggs at medium speed. Gradually add sugar, beating until thick. Add flour and next four ingredients, stirring well to blend.
Bake in greased and floured 10x15-inch jelly roll pan at 350 degrees for 25 minutes or until done. Meanwhile, blend frosting ingredients and frost cake immediately upon removing from oven. Cool and cut into squares.