ITALIAN MACARONIMrs. W. I. Clock
One-half pound streaky salt pork, no bones, very little lean meat; three onions; a suspicion of garlic; one teacup of chopped parsley; one No. 3 can of tomatoes; four heaping teaspoonfuls granulated sugar; one teaspoonful salt; one-fourth teaspoonful pepper; two tablespoonfuls of grated Parmesan cheese; one pound of spaghetti. Put finely chopped pork, onions and parsley into frying pan and fry to nice brown; add sugar, salt, pepper and cheese. At same time the above is cooking have the tomatoes heating in enameled saucepan; also have water boiling ready to put spaghetti in, for it must actually boil twenty-five minutes to be tender. After the tomatoes have cooked about ten minutes, put through sieve and add to pork and onions and let all simmer while spaghetti cooks. Put spaghetti in collander to drain. Serve by placing a layer of spaghetti in deep dish, then sauce and cheese, and so on each layer until all material is used; serve very hot.
MACARONIMrs. Gussie Enos
Boil macaroni one-half hour. Put one pint milk; one and one-half cups grated cheese; one tablespoonful butter; one tablespoonful flour; salt and pepper together and boil all until smooth. Put layer of macaroni and layer of sauce with sauce on top. Bake one-half hour.
HOMINY CROQUETTES
To one-half cup hominy (taken from a carton); add two cups hot stewed and strained tomato pulp; cook in a double boiler until hominy is tender. Stir in two tablespoonfuls butter; three-fourths teaspoonful salt; one-fourth teaspoonful paprika. Spread mixture on a plate to cool. Then shape into balls the size of small lemons, roll in crumbs, dip in egg and again in crumbs and fry in hot deep fat. Drain on brown paper and serve with cheese sauce.
HOMINY GRITSMrs. W. D. Hurlbut
Put two cupfuls of milk and two of water into a double boiler; add a little salt and one cupful of hominy grits; let boil hard one hour; do not stir. The moisture will all be absorbed and it will be light and creamy. Use as a vegetable or in place of potatoes.
TOMATOES, CREOLE STYLE
Wash and wipe the desired number of medium-sized tomatoes. Cut a slice from the blossom ends, scoop out pulp, sprinkle with salt in the inside, invert on plate, let stand one hour. Melt two tablespoonfuls butter, add two tablespoonfuls flour mixed with one-half teaspoonful salt, one-fourth teaspoonful paprika and few grains cayenne. Stir until blended, then pour on slowly one-half cup cream. Stir until smooth and add one cup green corn, cut from cob, and mixed with one-half tablespoonful each red and green pepper, finely chopped. Flavor delicately with onion juice. Fill tomatoes, cover with buttered crumbs and bake in moderate oven until tomatoes and corn are tender.
TOMATOES ON HALF SHELLMrs. R. McNeil
Cut tomatoes in half without peeling. Place them in baking dish. Put in a piece of butter on each, and dust with salt and pepper. Put in oven and cook until tender. Have ready squares of toasted bread. On each place a half tomato and pour around white sauce and serve hot.
BAKED TOMATOESMrs. W. O. King
Select nice smooth tomatoes; slice off top and remove pulp and seeds. Rub this through collander. Add one-half cup of each bread and cracker crumbs, pepper, salt and minced onion to tomatoes with a little butter. Stuff tomatoes, place top on, using toothpicks; bake one hour in a moderate oven.
FRIED TOMATOESMrs. C. S. Junge
Green or ripe tomatoes may be used. Slice and dip in flour. Place in skillet with plenty of bacon fat and a little butter. Fry until brown and lift carefully onto a platter. In the remaining fat stir a tablespoonful of flour, then pour a cup and a half of milk. When creamed, turn over tomatoes and serve.
BAKED NOODLESMrs. E. Lewis Phelps
One box of home made noodles, boil until tender then drain. Butter a baking dish; put in a layer of noodles; sprinkle with grated cheese and seasoning; then another layer of noodles; then two cups of cooked boiled ham chopped fine; chopped green pepper and chopped onion; put the remainder of noodles on top and add cheese, etc. Beat up four or five eggs; add milk enough to cover all the noodles. Set pan into pan of water and bake slowly until eggs are done. Can add buttered cracker crumbs on top if liked.
CORN PUDDINGHelen M. Bailey
Six ears corn; two eggs; one-half pint milk; pinch salt; pinch pepper; cut corn from cob, beat eggs, and add milk, eggs and seasoning to corn. Bake until light brown.
CORN OYSTERSMrs. E. S. Smith
Mix one pint of grated corn; three tablespoonfuls of milk; one teacup of flour; a piece of butter the size of an egg. Drop by dessertspoonfuls into a little hot butter. Fry on both sides.
CORN CROQUETTES
One cupful of stewed or canned corn; one-half cupful of dried bread crumbs; one-half cupful of milk; one beaten egg; one teaspoonful of salt; one teaspoonful of baking powder; one tablespoonful of flour. Chop corn, mix with bread crumbs, milk and other ingredients. Drop from spoon into deep fat and fry until light brown.
GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS
Cut a slice from the stem ends of six medium-sized mild, green peppers; remove seeds and veins; parboil in boiling water eight minutes. Drain. Have ready one and one-half cups hot boiled rice; mix with three-fourths cup thick tomato puree; add one cup chopped English walnut meats. Season with salt, pepper and a few grains of cayenne; add one teaspoonful each finely chopped parsley and chives or onion. Fill peppers. Arrange on buttered dripping pan; cover with buttered cracker crumbs and bake in oven until heated through and crumbs are brown.
GREEN PEPPERS STUFFED WITH ONIONS
Parboil six green peppers eight minutes (discarding seeds and veins) in boiling water to cover. Drain, keep warm. Cover one-half dozen silver skin onions with boiling water, heat to boiling point and drain. Cover again, with boiling salted water and cook until tender, drain and finely chop, mix with one cup soft bread crumbs, add three tablespoonfuls melted butter, season highly with salt, pepper and one-half teaspoonful finely chopped parsley. Fill prepared peppers (if too dry add one tablespoonful cream) with mixture, cover with buttered crumbs, set them in buttered gem pans and bake in oven until peppers are tender and crumbs are brown.
GREEN PEPPERS STUFFED WITH CORNMrs. T. D. Caliger
Select sweet green peppers of medium size; cut a thick slice from stem ends; remove seeds and veins. Soak in salt water one hour, drain, and fill with following mixture. Put three cups of canned corn into a saucepan, with two tablespoonfuls finely chopped green peppers, butter and one tablespoonful of onion juice. Simmer slowly fifteen minutes, stirring often to prevent burning. Cover tops of peppers with buttered bread crumbs, and bake one-half hour in moderate oven.
EGG PLANT AND SHRIMPMrs. Ada Woods
Boil a whole egg plant, cutting off the stem end. When done take off skin and put the inside to drain. Put a cup of stale bread crumbs, a grated onion, salt and pepper, tablespoonful parsley and a clove of garlic minced fine, in a skillet with two tablespoonfuls bacon drippings, and fry until brown; add this to the egg plant, put in two dozen shrimps, broken up, and when all is well mixed put in the oven and brown.
FRENCH FRIED EGG PLANTMrs. A. M. Cameron
Prepare egg plant in the usual way; drain and cut as you would potatoes for French fry; sprinkle with salt, pepper and flour; place in a frying basket and fry strips until crisp and a pretty brown; drain on brown paper.
BAKED STUFFED EGG PLANT
Cut slice from stem end; reserve for cover, scoop out inside, leaving a wall one-fourth inch thick, sprinkle inside with salt and pepper, finely chop pulp. Cook one-half onion, finely chopped, in one tablespoonful butter three minutes without browning, add three fresh mushrooms, finely chopped, four tablespoonfuls finely chopped lean raw ham, season with salt, pepper; cook five minutes, stirring constantly. Add egg plant pulp, three-fourths cup soft bread crumbs, one-half teaspoonful finely chopped parsley. Mix well, refill shell, cover with buttered crumbs. Bake in moderate oven forty-five minutes.
NEW STRING BEANSMrs. W. D. Hurlbut
Cut two thin slices of bacon crosswise in narrow shreds, using shears for this purpose. Saute to a delicate brown. Add two cups hot, cooked, well-drained string beans and one-half tablespoonful grated onion or onion juice. Shake the frying pan to thoroughly mix the ingredients, season with salt and pepper. Turn into hot serving dish.
CREAMED PEAS AS AN ENTREEMrs. C. A. Carscadin
Cut with a cookie cutter a round of bread from a thick slice, then a ring with a doughnut cutter. Dip in melted butter and toast a delicate brown in the oven. Fill them with peas in cream sauce.
FRENCH FRIED ONIONSBertha Z. Bishee
Peel onions, slice and separate rings. Beat an egg, white and yolk together; salt and pepper to taste and stir in enough flour—about a tablespoonful—to make a thin batter. Pour over the onion rings, making sure that they are well coated, and fry a handful at a time in deep fat, which must be hot enough to brown quickly. Drain and serve covered with a napkin.
BAKED SPANISH ONIONAlice Clock
Three Spanish onions; two cups of fresh bread crumbs; one pint milk; one heaping tablespoonful butter. Take greased baking dish. Place alternate layers of sliced onion, and bread crumbs, seasoning each layer with salt and pepper. When materials are used up, pour over the pint of milk; and the butter cut in small pieces is placed on the top last. Bake slowly, until onion can be pierced easily.
SCALLOPED CABBAGEMiss Kennedy
Cut one-half of boiled cabbage in small pieces; sprinkle with salt, pepper and one finely chopped pimento; pour over one and one-fourth cups thin white sauce, mixed with one-third cup grated cheese. Mix well and turn into a buttered baking dish; cover with buttered and seasoned cracker crumbs. Place in oven and bake until crumbs are brown.
CABBAGE ROLLSMrs. C. S. Junge
Parboil in salt water the large leaves of a cabbage. Take them from the water and place singly on the cake board and pepper them. Mix half and half, chopped beef and pork and season. Make into rolls twice the size of an egg. Round these roll several cabbage leaves and fasten with tooth picks. Place these in the skillet with two tablespoonfuls of bacon fat or lard with a little butter. Turn in a small amount of water and cook covered over a slow fire. When water cooks off add more in small quantities for nearly an hour. Remove tooth picks and serve.
CAULIFLOWER AU GRATINMiss June Baumgardner
Boil cauliflower until tender; separate so that a flower will be in each ramekin. Make a white sauce and grate three tablespoonfuls yellow American cheese in it; when the cheese is melted pour over the vegetable in ramekin, put a few buttered bread crumbs on top and put in the oven to brown.
PARSNIP SAUTE
Wash parsnips and cook until tender in boiling water. Drain and cover with cold water; with the hands slip off the skins. Mash and rub through a strainer. Season pulp with salt, pepper and butter, shape in flat cakes and dredge with flour. Saute a golden brown in equal parts hot butter and chicken fat.
FRIED SUMMER SQUASH
Wash, wipe and cut tender squash in one-half inch slices, sprinkle with salt, pepper and dredge with flour, dip in egg, then in fine cracker crumbs, repeat and fry in deep, hot fat, drain and serve.
CREAMED CELERY CABBAGEMrs. H. Clay Calhoun
Cut celery cabbage in inch lengths, boil until tender in salted water; drain and pour over a rich cream sauce.
BAKED, STUFFED ARTICHOKESMrs. Francis A. Sieber
Six artichokes; four ounces fat pork; two cups chopped mushrooms; two tablespoonfuls chopped shallots; one teaspoonful minced parsley; one tablespoonful flour; one tablespoonful butter; one-half cup spinach sauce; one-half teaspoonful salt, a little pepper, nutmeg; one cup broth; one glass white wine. Prepare artichokes, boil thirty minutes and drain. Mince pork and fry with shallots; add mushrooms and parsley and simmer ten minutes. Blend with it the flour mixed with butter; add Spanish sauce and seasoning. Stuff artichokes, and tie each with string; brown outside in a little olive oil, add the broth and wine. Cover and cook forty minutes in moderate oven. When they are ready to serve remove the strings and arrange on a hot platter and pour the sauce over them. Garnish with a whole mushroom on top of each.
MUSHROOMSMrs. H. P. E. Hafer
Peal one pound fresh mushrooms. Fry in butter slowly for three-quarters of an hour. Add two cups of soup stock and one-half cup of cream and thicken with flour. Serve on toast.
STUFFED MUSHROOMSMrs. K. Larson
Brush twelve large mushrooms. Remove stems. Chop finely, and peel caps. Melt three tablespoonfuls butter, and one-half tablespoonful finely chopped shallot, and chopped stems. Then cook ten minutes. Add one and one-half tablespoonfuls of flour, chicken stock to moisten, a slight grating of nutmeg, and one-half teaspoonful finely chopped parsley, salt and pepper to taste. Cool mixture and fill caps, well rounding over top. Cover with buttered cracker crumbs, and bake fifteen minutes in a hot oven.
STEWED MUSHROOMSMrs. E. R. Hornig
Peel and wash mushrooms, cut one or two onions very fine and stew in a tablespoonful of butter, add mushrooms, season with pepper and salt and sprinkle over a little flour. Cook about fifteen minutes and serve hot.
STEWED CUCUMBERSMrs. E. R. Hornig
Pare and cut lengthwise in quarters, remove seeds. Put into hot butter, or finely cut bacon, season with salt and pepper. Cook about fifteen minutes over a slow fire, or until they appear glossy. Add a teaspoonful vinegar or a little sour cream. Serve hot.
FRIED CUCUMBERSMrs. William H. Fahrney
Peel and slice, medium thick, large cucumbers; dip in batter and cracker crumbs and fry in hot fat until brown.
KOHLRABBIMrs. E. R. Hornig
Take three bunches of kohlrabbi, remove hard leaves, strip tender leaves from their ribs, cut them up fine. Peel kohlrabbi, cut in slices quarter of an inch thick, and add tender green leaves. Put on to boil with cold water, just enough to cover, until tender. Season with pepper and salt, blend a teaspoonful of flour with butter, add to vegetable, and stew a few minutes longer. Serve hot.
"'Twould tempt the dying anchorite to eat;Back to the world, he'd turn his weary soul,And plunge his fingers in the salad bowl."
TEA SALADMrs. Frederick Dunn
Upon a leaf of head lettuce, place a round of boiled ham. (One slice of ham will make two rounds.) Then place a thick slice of tomato; and next a half a hard boiled egg, cut crosswise; then a ring of sweet green peppers; and over all pour Thousand Island dressing. Garnish with parsley and radish rosettes. Two such portions served on a salad plate makes an appetizing dish, or it can be served on a large platter at the table, or passed.
PERFECTION SALADMrs. Louis Geyler
One envelope Knox's sparkling gelatine; one-half cup cold water; one-half cup mild vinegar; one pint boiling water; one teaspoonful salt; one cup finely shredded celery; one cucumber chopped finely; one bunch radishes chopped; one green pepper chopped; one-half cup sugar; juice of one lemon; little onion juice; seeds of one pomegranite. Soak gelatine in cold water five minutes; add vinegar; lemon juice; onion juice; boiling water; sugar and salt. Strain and when beginning to set, add ingredients. Turn into ring mold and chill. Serve on lettuce leaves, garnish with asparagus tips in center and tomatoes quartered around it. Use cooked mayonnaise as dressing.
CHICKEN SALADMrs. Jarvis Weed
To the white meat and a very little bit of the dark meat of a chicken add one cupful blanched almonds, a cupful of celery and about six slices of Hawaiian pineapple shredded. Cover with an oil mayonnaise and mix well.
FROZEN FRUIT SALADMrs. C. H. Bushnell
Three cakes blue label cream cheese; one-half pint mayonnaise dressing; one pint whipped cream; one ten-cent bottle maraschino cherries; one can white cherries; one can pineapple cut fine; one-half cup pecan nuts. Beat cheese to cream, mix with fruit, put in melon mold and freeze about three hours. Serve on lettuce with mayonnaise.
FROZEN SALADMrs. A. E. Kaltenbrun
Five eggs beaten separately. One cup of vinegar; one cup of milk and cream mixed; one tablespoonful butter; one-half teaspoonful mustard; one-fourth teaspoonful salt; one cup of sugar. Cook until thick. Let cool and add: two bottles whipping cream, any kind of fruit—preferably pineapple, oranges, peaches, etc., and freeze like a mousse. Baking powder can molds are splendid. Slice and serve with cherry on lettuce.
FROZEN SALADMrs. Thos. D. Caliger
Melt one tablespoonful butter and add yolks of two eggs, well beaten; mix three and one-half tablespoonfuls flour, three tablespoonfuls sugar, one teaspoonful salt, one-third teaspoonful paprika, few grains cayenne. Add to the above mixture: Two-thirds cup milk; one-third cup vinegar. Cook same in double boiler until thick. Stir constantly; when cooked, beat two minutes and chill; then add two large tablespoonfuls of pineapple juice, four cupfuls of fruit cut fine, one bottle of whipped cream. Pack in ice and salt for three hours. Slice and serve on lettuce leaves.
HAWAIIAN SALADMrs. C. A. Jennings
One large or two small heads of lettuce; four medium sized tomatoes; one alligator pear. Place lettuce leaves on plate with two or three slices of tomatoes. Cover with rings of alligator pear cut very thin. Serve with French dressing.
French Dressing: Rub salad dish with bead of garlic (omit if objectionable). One-half teaspoonful salt, generous dash of paprika, four tablespoonfuls olive oil, one and one-half tablespoonfuls vinegar. This will serve six people.
COTTAGE CHEESE AND PRUNE SALADMrs. Lyman Holsey
One and one-fourth cups cottage cheese; one and one-half dozen medium sized prunes: one-fourth cup chopped hickory nuts; one-fourth teaspoonful salt; dash paprika. Wash prunes. Remove pits and let soak over night. Mix remaining ingredients and stuff prunes with this mixture. Place on lettuce leaf and serve with French dressing.
FRUIT SALADBelle Hallen Molt
One can pineapple cubed; one pound Malaga grapes seeded and cut in half; one-fourth pound pecans; one-fourth pound marshmallows cut in half.
Dressing: Yolks of four eggs; one-half teaspoonful mustard; one-half teaspoonful salt; juice of one lemon; one-half cup of cream; boil in double boiler until thick and smooth. Let this get cold and add one-half pint whipped cream and pour over and mix thoroughly with fruit and let stand in icebox four hours before serving, giving the marshmallows a chance to become creamy. It will come out like a thick fluff.
FRUIT SALADMrs. C. B. Martin
Into a quart of boiling water, put two packages of lemon jello; when thoroughly dissolved, strain; and when cool mix in one cup of chopped nuts; one cup of green grapes, seeded and cut in half; one cup of sliced pineapple; one-half cup pimento; two cups chopped cabbage; stir and add to jello.
FRUIT SALADMrs. J. Blackburn
Green California grapes cut in half and seeded, a little celery cut in dice, pecan nuts cut in halves and a few quartered olives. Mix carefully with salad dressing and before serving add one-half cup of cream.
BEST EVER SALADMrs. Kathryn M. Haskell
One orange cut in quarters; one banana cut in small oblong pieces; one small can of pineapple cut in small pieces; one-half cup chopped English walnuts.
Dressing: Two eggs beaten lightly; one-fourth cup pineapple juice; one-fourth cup lemon juice; one-half cup sugar; cook until it thickens; let get cold and pour over fruit.
TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDSKatherine Blade
Peel nice ripe tomatoes; scoop out the centers and fill with cottage cheese and minced almonds; place a spoonful mayonnaise on top and sprinkle minced almonds over the mayonnaise.
TOMATO EN SURPRISEMrs. J. E. Kelly
Peel a nice large tomato and empty its contents; take some cold slaw and celery hashed up very fine and mix it with mayonnaise dressing; and add a pinch of salt and a dash of paprika. Mix well and fill the tomato with this mixture. The tomatoes must be served very cold.
A NOVEL SALAD DISHMrs. Campbell
Take large and long cucumbers, cut them through the middle lengthwise, scrape out the inside and one has a pretty green boat in which to serve the salad. This is particularly pretty with lobster or shrimp salad on account of the contrast in the color.
CHRISTMAS SALADMarian Blade
Two large grapefruit; one cup chopped celery; one cup chopped tart apples; one-half cup hickory nut meats. Cut grapefruit in small pieces, being careful to remove all partitions and tough parts. Drain off juice, add celery, apples, nuts and mayonnaise. Toss together and serve on small leaves of cabbage. Garnish with round pieces of pimentos to resemble holly berries and pieces of green pepper cut to resemble holly leaves.
DATE AND PINEAPPLE SALADMrs. Lyman
One pound dates; four slices pineapple; one cup nut meats. Wash the dates and steam for five minutes, dry in oven. Cut in half removing the seed. Chop nut meats. Cut pineapple into small cubes and mix with nut meats. Marinate with French dressing and stuff dates with mixture. Serve on lettuce leaf with Mayonnaise dressing.
NEAPOLITAN SALADMrs. Lyman Holsey
Two cups of cottage cheese; one-half cum cream; one-half teaspoonful salt. Mix cheese with cream and salt. Color one-third of mixture with beet juice, pink. Mold in brick shaped tin which has been dipped in very cold water. Put in a layer of white, then the pink, then white. Chill thoroughly before turning out. Slice with very sharp knife dipped in hot water. Serve on lettuce leaves.
ANCHOVIE BONNES-BOUCHESMrs. Trumen
Fillet some anchovies, cut them into thin strips, and put them on a dish with some shredded lettuce leaves, small radishes, some capers, thin slices of lemon and chopped parsley. Arrange all tastefully, season with lemon juice mixed with salad oil, garnish with stoned olives and the yolks and the whites of hard boiled eggs.
CUCUMBER SALADMrs. J. T. Brown
One cucumber cut very fine; one can grated pineapple; juice of four lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the gelatine in a little water; then add the juice of pineapple and lemons; when it begins to set add the cucumber and pineapple. Put in molds, serve with a cream mayonnaise dressing.
CUCUMBER SALADMrs. Maxwell
Peel the cucumbers, cut them in thin slices without cutting the slices off, thus giving the appearance of a whole cucumber. Insert in each opening thin slices of radishes with the peel on, sliced to the exact size of the cucumber. Chill thoroughly and serve with French dressing.
BUTTER BEAN SALADMrs. Lyman
One pint butter beans (canned or cooked); one cup chopped celery; one tablespoonful finely chopped onion; one tablespoonfud finely chopped green pepper. Mix ingredients together lightly. Garnish with grated cheese, and serve with French dressing.
CREAM CHEESEMrs. C. E. Ellis
One Neufachatel cheese; one-half that quantity of butter; one tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint pink with vegetable coloring; roll in nuts, finely chopped. Serve on a lettuce leaf.
BANANA SALAD
Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts and serve on lettuce leaves.
NORMANDY SALADMrs. Theresa B. Orr
One can French peas washed and strained. One-half pound English walnuts cut the size of the peas. Mix dressing with nuts. Toss with peas and serve on lettuce leaves.
PIQUANT RAISINS FOR SALADSMrs. Lyman
Carefully seed one-half pound cluster raisins. Rinse quickly in hot water and drain well. Add one-fourth cup cold water, let stand one or two hours, then simmer, covered, until raisins begin to plump. Add one tablespoonful of Tarragon vinegar and simmer until vinegar is absorbed. Remove from fire, place tea towel under cover to absorb moisture and let stand until cold. These raisins are used as garnish or component part of salads.
CABBAGE SLAWMrs. T. M. Butler
Chop up very fine one-half of medium sized cabbage head, one stalk of celery and one sweet pepper, salt to season, add one-half cup of sugar and enough vinegar to moisten the mixture.
POTATO SALAD
Four cupfuls sliced boiled potatoes; one small onion, chopped; one-half cupful weak vinegar; one teaspoonful salt; one-eighth teaspoonful pepper; three tablespoonfuls olive oil; two slices bacon diced; four stalks celery; chopped lettuce; one tablespoonful minced parsley. Put onion in a large bowl, add salt and vinegar, and let stand ten minutes; then slice in the potatoes while still warm and mix thoroughly. Add oil, the celery cut fine, the bacon fried to a crisp, and the bacon fat; then the parsley. Arrange on a bed of lettuce and garnish with beets and hard cooked eggs that have been chopped.
POTATO SALADMrs. Campbell
Cut cold boiled potatoes into dice and mix them with two minced raw onions and one tablespoonful minced parsley. Sprinkle with salt and pepper to taste, stir lightly together and add one small diced cucumber and a hard boiled egg, also diced. Set in ice box for an hour. When ready to serve, stir in one cucumber cut into dice and mix with two-thirds cupful of salad dressing. Garnish with hard boiled eggs and olives.
TO SERVE WITH A SALADMrs. C. A. Carscadin
Cream together one cake Blue Label Cream Cheese, and one-quarter pound or less of Roquefort cheese; fold into this one bottle of cream whipped stiff. This will serve eight people.
HAM SALADEdna Blade
Chop one cupful of cooked ham very fine. Soak one tablespoonful of Knox gelatine in one tablespoonful of cold water for half an hour, then dissolve in one cupful of hot water with one teaspoonful each of onion juice and chopped parsley. Add to the ham and stir occasionally until the mixture thickens; fold in one cupful of whipped cream and add one-half saltspoonful of paprika. Form it into little basket shapped molds and, when set, partly fill each little pink basket with mayonnaise. Surround with tiny lettuce leaves and simulate handles by two arched plumes of parsley. Placed on pretty plates, these form a delectable decorative fancy. If the larder does not contain the leftover meat, a can of deviled ham may be substituted.
LOBSTER SALADMrs. Campbell
Take a can of lobster, taking care to free it from any pieces of shell; set it on ice while you make a good mayonnaise dressing and set that on ice also. Have ready one-half as much celery as you have lobster, cut into one-half inch lengths; mix lobster meat and celery together, sprinkle with salt and cayenne, then stir in one cup of mayonnaise. Arrange two or three lettuce leaves together to form a shell and put two or three teaspoonfuls of the salad on each. Garnish with hard boiled eggs cut lengthwise.
OYSTER SALADMiss Anna Brennan
Allow six oysters to each person. Parboil them in their liquid and drain at once. When cool cut each one in four pieces. Break tender young leaves of lettuce and mix in equal parts with oysters. Pour over all the following dressing. Allow one egg to two persons. Boil eggs twenty minutes. When cold cut whites in slices and mix with oysters and lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in olive oil slowly until it is a smooth paste. Season with lemon juice, English mustard and salt. Add oil until as thick as cream. Pour over salad.
DANDELION SALADMrs. Maxwell
Pick the young tender leaves of the dandelion, wash and lay in ice water for half an hour. Drain, shake dry and pat still drier between the folds of a napkin. Turn into a chilled bowl, cover with a French dressing, turn the greens over and over in this and send at once to the table.
TOMATO JELLYMrs. A. Donald Campbell
Cook, for twenty minutes, two cups of tomatoes, with slice of onion; one teaspoonful salt; dash of pepper; strain and add one tablespoonful Knox gelatine, which has already been soaked in cold water. Stir all until gelatine is entirely dissolved; then pour in a ring mold that has been dipped in cold water. When ready to serve turn out on a bed of lettuce leaves and fill center with chopped celery well mixed with mayonnaise.
SALAD DRESSINGMrs. H. P. Sieh
One-half cup olive oil; one teaspoonful paprika; one teaspoonful Worcestershire sauce; a pinch mustard; one-half cup sugar; one-third teaspoonful salt. Mix all together well and add vinegar until the right consistency.
SALAD DRESSINGMrs. E. Hilliard
Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful salt, one pint sweet oil, few drops at a time, one-quarter cup vinegar, one-quarter cup lemon juice. Add sweet cream before using.
EXCELLENT SALAD DRESSINGMrs. Frederick Dunn
Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard; little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; two teaspoonfuls salt; two teaspoonfuls butter. Cook in double boiler five minutes; when cold add one cup chopped pecan nuts or blanched almonds, twenty-four chopped marshmallows, two cups whipped cream. Pour over apricots or fruit salad. Garnish with maraschino cherries. This serves sixteen persons.
CREAM SALAD DRESSINGMrs. N. A. Flanders
Two tablespoonfuls butter; two tablespoonfuls sugar; two eggs; one-half cup whipped cream; one-half teaspoonful salt; one-half teaspoonful mustard (together); one-eighth cayenne pepper; one-fourth cup vinegar. Mix sugar, salt and mustard together in small pot, add vinegar and put on fire to heat. Beat eggs very light in a round bottomed bowl. Add the vinegar and other ingredients. Stand bowl in a pan of hot water over fire, and beat with a dover beater until it thickens. Take the bowl out at once and beat in the butter. Set aside to cool. Add whipped cream before serving. (Last item not necessary.)
CREAM SALAD DRESSINGMrs. J. H. Shanley
Four tablespoonfuls butter; one tablespoonful sugar; one-half cupful vinegar; one tablespoonful flour; one teaspoonful each, salt and dry mustard; one cupful milk; three eggs; dash cayenne pepper. Let the butter get hot; add flour and stir until smooth, being careful not to brown. Add milk, stir, and let boil up. Place saucepan in another of hot water; beat eggs, salt, mustard, add vinegar and stir into boiling mixture. Continue stirring until it thickens. When cold, bottle.
MRS. LUFF'S MAYONNAISE
Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful salt; one saltspoonful white pepper; two tablespoonfuls salad oil: two tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup hot vinegar; one cup milk or cream. Beaten whites added last. Put in double boiler and stir until it begins to thicken. Take it off stove and beat until cool.
FRUIT SALAD DRESSINGMrs. A. R. Swickheimar
Butter size of an egg; three eggs; juice of two oranges; juice of one lemon; one-half can pineapple juice; one-half cup sugar; one-third spoonful dry mustard; one teaspoonful flour. Cook in double boiler until thick; set aside to cool; add one cup of cream, whipped.
FRUIT SALAD DRESSINGMrs. Frank Sessions
Yolks of two eggs, well beaten; two tablespoonfuls each of oil, vinegar and sugar; one-half teaspoonful salt and dash of paprika. Put in bowl over the teakettle, beat until cool. Just before serving add the beaten whites and a little cream.
FRUIT DRESSINGMrs. A. E. Kaltenbrun
To the juice of one can of pineapple add: one tablespoonful flour; one-half cup sugar; a pinch of salt; tablespoonful butter. Cook until creamy, let cool and add one bottle of whipped cream, one-half pound of dates and marshmallows. Serve on fruit.
FRUIT SALAD DRESSINGMrs. T. M. Butler
Two eggs, well beaten, add one cup of sugar; one-half cup of pineapple juice, one-fourth cup of lemon juice or juice of one lemon. Place in double boiler and cook until creamy and thick. Let it cool and just before serving whip one-half pint of cream and stir in the sauce.
SALAD DRESSINGMrs. W. H. Muschlet
One heaping teaspoonful flour; one heaping teaspoonful Colemans mustard; one-half cup granulated sugar; one teaspoonful salt; mix all together. Yolks of three eggs; one-half cup vinegar; one cup cream or cream and milk; large lump butter; little paprika. Cook in double boiler until thickened. Before getting cold stir in the beaten whites.
ITALIAN SALAD DRESSINGMrs. Theresa B. Orr
Yolks of three eggs boiled hard and mashed fine. One small spoonful salt; one small spoonful mustard; a little cayenne pepper; one saltspoonful of powdered sugar; four tablespoonfuls olive oil; one tablespoonful lemon juice; one tablespoonful vinegar. Do not let come to boil but stir constantly.
SOUR CREAM SALAD DRESSINGMrs. A. R. Swickheimar
Three eggs beaten with one cup sour cream; two tablespoonfuls sugar; one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful flour. Cook in double boiler; when cold, add one-third cup olive oil.
THOUSAND ISLAND DRESSINGMrs. Carolyn Chandler
To a foundation of either boiled dressing or mayonnaise, add: Chili sauce, catsup, hard boiled egg and green olives. Serve on either lettuce hearts or French endive.
THOUSAND ISLAND DRESSINGMrs. F. B. Woodland
Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarragon vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; a little dash salt, pepper and paprika; dash English mustard; and some chopped chives or onions.
MRS. PHELPS' THOUSAND ISLAND SALAD DRESSINGMrs. E. Lewis Phelps
Rub the bowl with garlic; two tablespoonfuls cooked salad dressing, cream this with one tablespoonful chives, cut fine; one tablespoonful green pepper and one of red peppers, both cut fine; one tablespoonful roquefort cheese; four tablespoonfuls home made chili sauce.
COOKED SALAD DRESSINGMrs. H. D. Sheldon
One-half tablespoonful salt; one-half tablespoonful flour; two tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup vinegar; butter size of egg. Mix all dry materials, then add eggs well beaten; butter, milk and vinegar. Cook until thick, stirring constantly. Thin with cream.
BOILED DRESSINGMrs. Arthur Hammer
One teaspoonful each of mustard and sugar; two teaspoonfuls flour; one-half teaspoonful salt; one-eighth teaspoonful paprika; one egg and one cup of milk. Have butter the size of an egg hot in a spider; have the above ingredients thoroughly mixed and put in the hot butter, stirring constantly until thick. Add vinegar and lemon to taste and beat until smooth.
WALTHAM SALAD DRESSINGB. C. Hansen
One cup of sour cream; two egg yolks; one-fourth cup vinegar; two teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard; one-eighth teaspoonful pepper. To cream, add egg yolks, slightly beaten, vinegar and remaining ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture thickens.