JINGLES FOR THE COOK

"Mind the clock and we shall feel

Quite refreshed from every meal.

But if meats are late and hurried

Every one feels cross and' worried.

Cooking is an art they say,

But for some it is but play.

So we'll sing a merry rhyme

And get our cooking done on time.

On bread the staff of life we feed;

To make it light we have to knead.

Lobster sauce just fits your salmon;

And mint sauce goes your roast lamb on;

Few make it right, how few, alas,

But, oh! 'tis good — egg sauce with bass.

Your oysters roll in cracker dust,

And fry till brown this cracker crust.

But when the stew or soup you make

Be sure you milk, not water, take.

Just shut your eyes to put in butter;

The size might make your conscience flutter.

Roast turkey — few we'd have to tell

How good it is with cranberry jell.

Veal cutlets fry till crisp — frogs legs,

If you a luscious dish would make.

Put honey on your buckwheat cakes.

When beans are taken from the pot

Let brown bread follow, piping hot.

When beef you roast, have one spot rare;

'Tis easy done if watched with care.

At ev'ry meal — in ev'ry place

Let kindest smile be on your face.

The humblest dish we'll find is nice

If love is freely used for spice."

THE MAGNOLIA COOK BOOK

"Give us this day our daily bread."

Hygienic Bread.

Mix together the flour of love, made from the whole kernel (giving the all-inclusive flavor and quality), the leaven of spirit, the salt of common sense, the water of life appreciated. Let this rise in the encouraging at- mosphere of patience. Knead and mold in the silence. Butter with cheerfulness and serve to the entire family.

Compressed Yeast Bread.

Use for 2 loaves of bread. 3 quarts of sifted flour, nearly a quart of warm water, a level lablespoon of salt, and an ounce of compressed yeast. Dissolve the yeast in a pint of lukewarm water, then stir into if enough flour to make a thick batter. Cover the bowl containing the batter, or sponge, and set in a warm place to rise. Now stir into this sponge the salt dis- solved in a little warm water, add the rest of the flour and sufficient warm water to make the dough stiff enough to knead; knead it from 5 to 10 minutes, and let raise again. When light divide into loaves, knead

8 THE MAGNOLIA COOK BOOK

into shape and put into greased baking tins; cover with a doubled thick cloth, set in a warm place again and when twice their height put in oven and bake. The dough should rise and begin to brown after about 15 minutes, but only slightly. Bake from 50 to 60 minutes and have it brown all over when well baked.

Baking Powder Bread.

Good for invalids. Three cups whole wheat flour, 1 cup white flour, 4 rounding teaspoons baking powder, 1 teaspoon salt, 1 tablespoon sugar, 2l/± cups sweet milk. Have batter thick enough to spoon, put in greased pans, cover and let raise 1/2 hour. Bake 1 or more hours in slow oven.

Mrs. S. J. Chapman.

Steamed Brown Bread.

Two cups corn meal, 1 cup graham flour, I cup white flour, 1 cup molasses, 3 cups warm water, 3 level tea- spoonfuls soda, 1 level teaspoonful salt. Mixture very thin ; pour into 3 1-lb. cans and steam 1 hour.

Mrs. W. J. Jeter.

Brown Bread.

Two cups graham flour, 2 cups corn meal, yz cup molasses, 2 cups sour milk, 1 teaspoonful soda, 1 tea- spoonful salt. Steam 2y2 hours.

Mrs. O. Stewart.

Brown Bread.

Three coups of graham flour, 1 cup sour milk. 1 tea- spoonful soda. 1 cup sorghum and a little salt. Steam 3 hours, then bake fifteen minutes. Excellent and eco- nomical. Try it.

Mrs. Fielding.

THE MAGNOLIA COOK BOOK

Sweetened Brown Bread.

One egg, l/2 cup sugar, y2 cup melted shortening, 11/0 cups sour milk, y2 teaspoonful salt, 1 level tea- spoonful soda, dissolved in hot water, iy2 cups graham flour, % cup white flour, 1 heaping teaspoonful baking powder. Bake in loaf in slow oven 1 hour.

Mrs. W. J. Jeter.

Corn Bread.

One and a half cups corn meal, 2 level teaspoonfuls baking powder, y2 cup sugar, 1 cup milk, % cup white flour, 1/2 teaspoon salt, 1 egg, 1 heaping tablespoon lard. Beat egg and sugar together, sift meal, flour and salt, mix in lard, then add milk and bake.

Mrs. Burford.

Boston Brown Bread.

One cup sour milk, 1 cup molasses, l1/^ cups graham flour, 1 egg, 1 heaping teaspoon soda dissolved in hot water, 1 cup sweet milk, 1 cup corn meal, 2-3 cup white flour, 1 small teaspoon salt. Mix milk, eggs and molasses, add salt and soda. Mix flour, corn meal and graham together in another dish and add to first mix- ture slowly, stirring thoroughly. Steam 2 hours and bake y2 or % hour. Use large cup.

Mrs. J. I. Countryman.

Nut Bread.

Four cups of flour, 1 teaspoon salt, 1 cup milk, 1 cup sugar, 6 teaspoons baking powder, 1 cup of English walnut meats, 2 eggs. Chop nut meats into small pieces and mix with dry ingredients. Add milk and well beaten eggs; put in 2 buttered bread pans and let stand 20 minutes; then bake as any raised bread. This recipe

THE MAGNOLIA COOK BOOK

makes 2 loaves. A part of the dough baked in gem pans is very desirable. This recipe will make 1 loaf and fill 9 or 10 gem pans. Either white or entire wheat flour can be used and found very nourishing.

Mrs. M. V. Stickney.

Nut Bread.

One egg, 1 cup milk, 1 cup sugar, 2-3 cup nuts ..(be- fore chopping), a cupful flour, 2 teaspoonfuls baking powder. Beat egg very light, add nut meats, sugar, flour and baking powder together. Let all stand in a greased pan 20 minutes. Then bake in moderate oven % to 1 hour. Covering the pan the first fifteen minutes, makes the bread shiny.

Mrs. Gilmer.

Nut Bread.

Two cups milk, 1 egg well beaten, 1 cup sugar, 1 cup chopped English walnuts, 4 cups sifted flour, 4 teaspoons baking powder, 1 teaspoon salt. Mix well in order given, putting baking powder and salt into flour. This makes two loaves. Bake % hour.

Mrs. G. A. Retter.

Graham Nut Bread.

Two cups graham flour, 2 cups white flour. 2-3 cup molasses, 1% cups sour milk, y± teaspoon salt, 1 round- ing teaspoon soda, 1 cup walnuts. Bake 45 minutes in slow oven.

Mrs. Morton Tyrrell.

Nut Loaf.

Two cups sour milk, y2 cup sugar, y2 cup molasses, 2 small teaspoons melted lard, 4 cups graham flour. 1

THE MAGNOLIA COOK BOOK II

cup English walnuts, chopped. Bake forty minutes in slow oven. This makes one large and one small loaf.

Mrs. F. H. Jenness.

Sandwich Bread.

Three-quarters cup sugar, 2 cups sweet milk, 4 cups flour, 1 cup ground, walnuts, 2 eggs, l/2 teaspoon salt, 4 tablespoons baking powder. Mix well. Raise 20 minutes. Bake 1 hour. This is good with butter or peanut butter.

Mrs. C. F. W. Palmer.

Coffee Bread.

One coffee cup bread yeast, 1 cup sugar, pinch of salt, 1 small pint sweet milk heated- a little, %. cup butter. Flour for soft dough. Set this at night. In the morning put in the pans to raise. Put melted but- ter, sugar and cinnamon on each cake. Bake about 20 minutes. Sprinkle with sugar after baked. Will make about four good sized cakes.

Mrs. Countryman.

Egg Corn Bread.

One cup corn meal, 1 cup flour, 1 teaspoon soda, 1 teaspoon salt, 1 heaping teaspoon baking powder, sifted together, and add 1 cup sour milk and 1 egg. Beat thoroughly and bake in a buttered and floured pan.

Mrs. McKnight.

Corn Cake.

Half cup corn meal, 1 cup milk ; scald milk and pour on corn meal. When cool add i/2 teaspoon salt, 1 tea- spoon sugar, 1 tablespoon melted butter and yolks of 2 eggs, lastly the whites beaten stiff. Bake 1/2 hour in slow oven.

Mrs. S. J. Chapman.

12 THE MAGNOLIA COOK BOOK

Bran Bread.

Two cups bran, 1 cup whole wheat, 1% cups sweet milk, 1 tablespoon New Orleans molasses, 1 teaspoon baking powder, % teaspoon soda, % teaspoon salt. Bake % of an hour.

Dr. Mary J. Green.

Hot Breads

Parker House Rolls.

Three pints flour. 1 large tablespoon lard. Rub into flour with teaspoon salt. Then scald generous pint of milk with a small ^ cup of sugar, 2-3 cake of com- pressed yeast dissolved in % cup water. Add to milk when it is luke warm. Make a hole in flour and pour into it this mixture. Do this early in even in er and let stand till bedtime, stir down and let rise till morning. Then stir down again and let rise once more ; then put on board and roll about half an inch thick. Cut with biscuit cutter, spread with melted butter, fold over. Let rise till light, then bake.

French Rolls.

Two eggs beaten lightly; mix with them !/2 pint water, with 1 yeast cake, 1 desert spoon of sugar, 1 tablespoon salt, enough flour to make consistency of waffles. Make early in the morning, let stand until light, when light stir in enough flour to make dough and one tablespoon lard. Let rise again, when light roll and cut with biscuit cutter, lap over and put butter between. Let rise and then bake.

Mrs. Carrie Smyer.

Spanish Buns.

^rearo toother a/4 cup butter, 1 cup C sugar and yolks of 3 eggs. Then add % cup cold water, 1 cup flour, 2 teaspoons baking powder, 1 teaspoon allspice, 1 teaspoon cinnamon, y2 cup raisins.

Cora U. Colt.

THE MAGNOLIA COOK BOOK 13

Spanish Bun.

Two cups granulated sugar, 2 cups flour, 2 teaspoons baking powder, 4 eggs, 2 teaspoons cloves, 5 teaspoons cinnamon, 1 cup milk, % cup butter. Cream butter, add sugar and beat till light (sift flour, baking powder and spices together), add eggs well beaten, then milk, lastly the flour. Icing : AVhites of 3 eggs, beaten very light, then add 1% cup granulated sugar, spread on cake while hot and return to oven to brown.

Miss Hanvey.

Fruit Rolls.

Sift together 1 pint of flour, 2 slightly rounding tea- spoonfuls of baking powder, ^2 teaspoonful of salt. and 2 rounding tablespoonfuls of sugar. Add to these 2 rounding tablespoonfuls of butter, rub together un- til thoroughly mixed. Beat 1 egg. add to it V2 cup of milk, mix with dry materials, knead lightly until a smooth dough, no longer. Roll out about 1-3 of an inch thick. Spreak butter carefully over the dough. Sprinkle sugar and a dusting of cinnamon over this and lastly ^ cup of raisins, chopped, a little finely chopped citron and % cup chopped walnuts. Roll from you into a compact roll, cut into slices half an inch thick. Place close together in pan. brush over with melted butter and bake in moderate oven 15 minutes.

Mrs. W. J. Jeter.

Cottonseed Flour Biscuit.

One cup cottonseed flour, 1 cup wheat flour, 1 level teaspoon soda. 2 level teaspoons baking powder, 1 tablespoon sugar, 2 tablespoons lard, % cup butter- milk. Sift dry ingredients together. Cut in lard with a knife. Add milk slowly. Turn out on a floured board. Knead slightly. Roll out % inch thick. Cut with floured cutter.

Note — If it is not convenient to use sour milk, sweet milk may be used by using 4 teaspoons baking powder instead of both soda and baking powder. Cottonseed

14 THE MAGNOLIA COOK BOOK

flour is six times as nutritious as wheat flour and is good for all gastric troubles.

Ola Thompson.

Corn Meal Biscuits.

One and a quarter cups flour, % cup corn meal. 4 teaspoons baking powder, l/2 teaspoon salt, 1 table- spoon sugar, 1/2 tablespoon butter, 2 eggs, 3/4 cup milk. Mix like biscuits.

Mrs. Hege.

Cream Date Biscuits.

Two cups flour, 1 cup sweet cream, i/o teaspoonful salt (scant'). 1 rounding teaspoonful baking powder. Mix well, roll out thin and cut with biscuit cutter: now place a seeded date on half the biscuit, then fold over the other half and place a date on top : brush over the tops with cream and bake in quick oven.

Mrs. W. J. Jeter.

Bran Gems.

Two cups bran, small teaspoon soda, small teaspoon baking powder, small teaspoon salt. 1 cup white flour, % cup molasses, y± cup milk or water. Mix thorough- ly and bake in slow oven for 1 hour.

Mrs. N. O. Anderson.

Bran Gems.

Two cups wheat bran, 1 cup flour, 1 teaspoonful soda, li/2 cups sour milk, *4 CUP shortening. 3 table- spoonfuls molasses.

Ida B. Davison.

Two cups sifted flour. 2 slightly rounding teaspoon- fuls baking powder. i/£> teaspoonful of salt. 2 rounding tablespoonfuls butter. 2 rounding tablespoonfuls sugar, 2 eggs, % cup sweet milk. Sift flour, salt, baking powder and sugar together, rub butter into them, then

THE MAGNOLIA COOK BOOK 15

add the milk ; add the eggs unbeaten, stir just long enough to mix. Bake in gem pans 15 minutes in quick oven.

Mrs. W. J. Jeter.

Two cups flour. 4 teaspoons baking powder, 1/2 tea- spoon salt, 2 tablespoons of sugar, 1 cup milk, 2 table- spoons of melted butter, 1 egg. Sift flour, baking pow- der, salt and sugar together. Beat egg, add milk, then dry ingredients, adding melted butter last. Bake from 20 to 25 minutes.

One-fourth cup butter, 1/4 cup sugar, 1 egg, pinch of salt, % cup milk, 2% cups flour, 3 heaping teaspoons baking powder. Cream butter and sugar. Mix in yolk of egg, add milk, next sifted flour and baking powder. Fold in beaten white. This makes a stiff batter.

Mrs. S. B. Snydef.

Two cups of flour. 1 cup sweet milk. 1 tablespoonf nl sugar, 1 tablespoonful butter, 1 tablespoonful lard. 2 eg^s, 2 teaspoonfuls- baking powder.

Mrs. Hanvey.

Two cups of flour, 1 cup of sweet milk, 1/4 cup sugar. 1/2 teaspoon salt. 2 teaspoons baking powder. 1 egg. 1 tablespoon melted butter or cottolene. Bake in mod- erate oven.

Mrs. O. P. Lockhart.

One tablespoonful of butter, 1 tablespoonful of sugar. 1 egg, 1 teaspoonful of baking powder, 1 cup of flour, 1/2 cup of sweet milk. Cream together butter and sugar, beat whole egg well and add. Stir in dash of

16 THE MAGNOLIA COOK BOOK

salt, the milk, and then the sifted flour, into which the baking powder has been mixed. Beat well, bake quickly.

Mrs. J. M. Woodruff.

..Rice Muffins.

Two and a quarter cups flour, % cup cooked rice, 3 teaspoons baking powder, y2 teaspoon salt, 2 table- spoons sugar, 1 cup milk, 1 egg, 2 tablespoons melted butter. Mix flour, salt, baking powder and sngar. beat egg well and add y2 CUP of milk, mixing remainder of milk with rice, and add slowly to flour, etc. ; beat well and add butter. Bake in gem pans 10 or 12 minutes.

Miss Bartlett.

Buttermilk Waffles.

One pint flour, */> teaspoon baking powder, 1-3 tea- spoon salt. 1 egg well beaten, 1% cups buttermilk into which 1/2 teaspoon of soda has been stirred, y2 table- spoon melted butter. Sift the flour, baking powder and salt together. Beat the yolk and white of egg separately, add the yolk, buttermilk and melted but- ter, lastly the white beaten stiff.

Ida B. Davison.

Quick Waffles.

One pint sweet milk, y2 CUP butter melted, sifted flour to make a soft batter; add the beaten yolks of three eggs, then the beaten whites, and lastly (just before baking), two teaspoons baking powder, beating very hard and fast for a few minutes.

Mrs. J. M. Woodruff.

Sift together thoroughly 2 cups of flour, 2 teaspoons baking powder and 1 teaspoon of salt. Add 1 pint of milk or enough to make a good batter. Add 1 table- spoon melted butter and the yolks of 2 eggs. Add the well beaten whites of the 2 eggs last.

Mrs. White.

THE MAGNOLIA COOK BOOK 17

THE MAGNOLIA COOK BOOK

HOURS 1 TO 5

PHONES: F-7371

WEST 2939

DR. W. J. JETER

OSTEOPATHIC PHYSICIAN

516 O.T. JOHNSON BLDG.

Los ANGELES

SANTO VACUUM CLEANER

Rented at $2 per

Phone 71798

day Call or phone

. WILLIAMS

2632 Raymond Ave.

The Midway Grocery

Phone B 3980 West 2004

CHAS. MOTTAZ, Prop. —Dealer in—

TERMS CASH

Groceries, Fruit, Flour, Feed, Fuel and Vegetables

Our Coffees and Teas are always the Best 1273-1275 W. 22nd St. Cor. Willard Ave.

Bonnie Brae Brand

Creamery Butter

Benj. Thatcher & Sons

— Butter milK

PKone S. 02Q8

THK MAGNOLIA COOK BOOK 19

"All human history attests

That happiness for man — the hungry sinner —

Since Eve ate apples, depends upon his dinner."

Vegetable Soup.

Chop coarse and place in 3 quarts of cold water the following vegetables : 4 tomatoes, 6 carrots, 1 small head of cabbage, 4 green peppers, 2 heads of celery, 1 small bunch of parsley, 4 medium sized onions, % cup of rice and a pinch of thyme, marjoram and sage, 1 teaspoon of salt. Let cook slowly for 2 hours, then add 4' tablespoons of Japanese sauce, 1 tablespoon of butter and l/o pint of cream. Very good.

Mrs. Frank Tyrrell.

Tomato Bisque.

One pint of sweet milk. 1 pint tomatoes strained, but- ter, salt and pepper to taste. Heat tomatoes with y» teaspoon soda, heat milk and butter. Pour boiling to- matoes into the hot milk and serve at once. Can be thickened with cornstarch if desired.

Mrs. McKelvey.

Tomato Bisque.

Melt 1 tablespoon of butter in saucepan and stir in all the flour it will absorb, strain tomatoes through a soup strainer, add a pinch of soda and heat. Add milk to butter and flour, cook and stir till lumps are out. Use y± milk and % tomato stock, add milk until like a sauce, then add hot stock, season with red pepper and salt.

Mrs. C. W. Cord.

Tomato Puree.

Two cups cooked tomato, 2 cups soup stock, 1 teaspoon

20 THE MAGNOLIA COOK BOOK

salt, 2 tablespoons butter, % teaspoon pepper, 1 table- spoon flour. Strain soup stock and rub tomatoes through seive, let boil and bind with butter and flour, season and serve.

Cream Cauliflower Soup.

One small head cauliflower, 2 tablespoons butter, 1 tablespoon flour, 2 cups milk, 1 stalk celery, salt and pepper. ('ook cauliflower in salted water until tender, force through coarse sieve. Melt butter, add flour, then milk slowly, add celery finely cut, and salt and pepper and cauliflower. Do not let the milk boil.

Cream Lima Bean Soup.

One cup dried lima beans, iy2 pints cold water. 1 slice onion, 2 slices carrots, 1 teaspoon salt, 1 cup milk. 2 tablespoons butter, 2 tablespoons flour, y$ teaspoon pepper. Soak beans over night, cook until tender, force through sieve. Cook vegetables, which have been chopped very fine, in hot butter for 5 minutss, remove and add flour, milk and beans, season and serve.

Amsterdam Soup.

Clean 1 quart oysters, chop and then parboil, drain and to liquor add enough water to make 1 quart liquid. Brown 3 tablespoons butter wi+h 3 tablespoons flour, then add oyster liquid and simmer i/^ hour. Season with salt, paprika and celery salt and just before serv- ing add 1 cup cream.

T. W. C. A. Cooking: School.

Swiss Soup.

Two small potatoes, 1 small turnip. 1 pint sr-alded milk. !/2 small onion. 1 tablespoon butter, 1 teaspoon salt. 2 tablespoons flour, % teaspoon pepper. Boil potatoes, turnip and onion until soft, rub through sieve. add 1 iX-cups boiling water, also scalded milk. Bind with butter and flour, season and serve.

Miss Bartlett.

THE MAGNOLIA COOK BOOK

Spinach Soup.

Two quarts spinach. 6 cups cold water, bit of bay leaf, 1 teaspoon salt, 3 tablespoons butter, 3 table- spoons flour, 2 cups milk. 1 clove of garlic or 2 table- spoons chopped onion, cayenne pepper and celery salt. y2 cup cream. Cook spinach in water 30 minutes. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings and spinach mixture; cook 5 minutes and serve. Garnish with beaten cream.

Mrs. S. B. Snyder.

Baked Bean Soup.

Two cups cold baked beans, 2 pints cold water, 2 slices of onion, 1 cup stewed tomatoes ; let simmer for 30 minutes, then press through a sieve. Place on stove and add 2 tablespoons butter, 2 tablespoons flour, salt and pepper.

Miss Vera DeForest.

Cream of Carrot Soup.

Cook 2 cups of grated carrot and a small onion sliced in a pint of water. Press through a strainer into a pint of hot milk, season with salt and pepper, add a level tablespoon of flour mixed smooth with a little milk, and after this has cooked a tablespoon of butter. Serve with croutons.

Mrs. O. P. Lockhart.

Egg Balls.

Boil 4 eggs, put into cold water, mash yolks with yolk of 1 raw egg. and 1 teapsoon of flour, pepper, salt and parsley; make into balls and boil 2 minutes.

Mrs. J. M. Woodruff.

Egg Balls.

Four hard cooked eggs, 1 raw egg, salt and cayenne pepper, flour or sifted cracker crumbs. Mash yolks of eggs, add seasonings and enough yolk of raw egg to

22 THE MAGNOLIA COOK BOOK

form a paste. Shape into balls the size of a walnut, dip into slightly beaten white of egg. roll in flour or cracker crumbs and fry in deep fat. Drain and serve with soup.

Rice Balls.

One cup cold cooked rice, 2 tablespoons flour, 1 egg. salt, cayenne, nutmeg, 1 teaspoon grated lemon rind, 1 teaspoon chopped parsley. Press rice through sieve. add flour, egg and seasonings. Roll in balls allowing a teaspoonful for each ball. Cook in boiling salted water until they harden on the outside. Serve hot with soup.

Noodles, Dutch Style.

Two eggs, 2 tablespoons milk. y2 teaspoon salt and as much flour as the egg and milk will take up. Now lay on board and work as much flour in as possible. Roll almost as thin as paper, cut as narrow as possible, drop into boiling salted water, cook until tender. When done pour off water, then cover wi^h 2 slices of bread cut into tiny squares browned in plenty of butter.

Mrs. W. J. Jeter.

Browned Crackers.

Spread crackers with butter, sprinkle with salt and cayenne and brown in oven. Serve with soup.

Cheese Crackers.

Spread crackers thinly with butter, sprinkle with salt and cayenne and cover with grated cheese. Heat in oven until cheese is melted. Serve with soups.

Cut bread a/4 inch in thickness removing crust, cut slices in strips and strips in cubes. Dip in melted but- ter and brown in oven or fry in deep fat.

Mrs. S. B. Snyder.

THE MAGNOLIA COOK BOOK 23

"Mingle, mingle, mingle,

You that mingle may." .

Fruit Salad Dressings.

When the fruit salad is served with game, use either a mayonnaise or French dressing; the sweet dressing is served with the salad served as a last course at a luncheon or for a dessert salad at dinner. For the breakfast salad any dressing may be used, according to what is to be served with the salad. If the salad takes the place of fruit and cereals it may be served with sweet dressing. If it takes the place of a meat dish, mayonnaise may be served with it, and also whipped cream, but if eaten with meat serve only with fruit juices or French dressing.

Salad Dressing.

Butter size of a walnut. 1 teaspoon salt, dash of cayenne pepper, 1 small teaspoon mustard, 1 tablespoon flour, 2 eggs, 2 tablespoons sugar, % cup vinegar. Dilute the vinegar if very strong. Cream the butter and flour together and then add the other ingredients. Cook in double boiler until thick and let cool. When ready for use thin to proper consistency with either sweet or sour cream.

Mrs. M. R. Matthews.

Mayonnaise Cream Dressing.

Beat up 2 eggs with 2 tablespoonfuls of sugar, add a piece of butter the size of half an egg, a little pepper and lastly a cup half filled with vinegar and finished with water. Mix well and cook until it creams like a soft custard.

Mm. McKnight.

Salad Dressing.

One teaspoon each of salt, mustard and cornstarch, 2 tablespoons of sugar, butter size of an egg, 1 egg, V2 cup vinegar, % cup milk. Mix ingredients, in order given, smoothly and boil until it thickens. If too thick, add cream or milk when serving to make the right consistency.

Mrs. Charles E. Hammond.

Salad Dressing.

Two cups vinegar, 1-3 cup olive oil or butter, 2-3 cup sweet cream or milk, yolks of 6 eggs, 3 tablespoons sugar, y^ teaspoon red pepper, 2 tablespoons Colman's mustard dry, 1 small teaspoon salt. Mix all ingredients but vinegar. Stir to a cream, add vinegar. Cook in double boiler until consistency of cream. Makes 1 quart. Excellent.

Mrs. S. J. Chapman.

Salad Dressing That Will Keep.

Three eggs, 1 cup vinegar (diluted %), % teaspoon mustard, 1 teaspoon cornstarch, 1 teaspoon salt, 1 table- spoon sugar, 1 tablespoon butter, sprinkle with paprika or cayenne. Beat the eggs, add a spoonful cold water, heat the vinegar, mix the mustard and cornstarch, stir into the vinegar, till it thickens, add sugar and salt, remove from the fire, beat in the eggs and butter and pepper, whip to a cream, thin with Carnation milk or olive oil when ready to use.

Mrs. Cornell.

Salad Dressing.

Four tablespoonfuls vinegar, 2 eggs, 1 teaspoonfui sugar, y2 teaspoonfui mustard, 1 teaspoonfui salt, 1/2 teaspoonfui cornstarch, a pinch of cayenne. Cook in a double boiler. When cool beat in 1 pint of cream which has been whipped, not too thick.

Mrs. W. T. Hook.

Cream Salad Dressing.

One cup cider vinegar, 2 eggs, 2 teaspoons mixed mustard, 1 teaspoon salt, 14 teaspoon white pepper. Beat the eggs, then add ^negar, salt, pepper and mus- tard. Heat in double boiler; take from fire when mix- ture thickens, and add 1 tablespoon butter and % cup sugar. This bottled, keeps well.

Mrs. E. G. Shryack.

Prepared Mustard.

Three teaspoons of Colman's ground mustard, 2 tea- spoons flour, 1/2 teaspoon of sugar and a little salt. Mix with water into a smooth thick paste, then thin with vinegar.

Mrs. E. G. Shryack.

Fruit Salad.

One cup each of white grapes (seeds removed), banana, apples, nuts, pineapple.

Dressing for Fruit Salad — Two whole eggs well beaten, add a lump of butter size of walnut, 1 heaping tablespoon of sugar, a little salt, juice of 1 lemon. Cook in double boiler until thick. Add to this a half pint of whipping cream well whipped. Do not mix the fruit and dressing till ready to serve.

Mrs. C. P. Modie.

Tomato Salad.

One can tomatoes run through colander, soak 1/2 box gelatine in 1/2 °up of the tomato liquid. Boil rest of liquid, add salt, pepper and sugar to taste. Pour on soaked gelatine, stir until dissolved, then pour into mold, ohill and eerve with dressing.

Salad Dressing — Two yolks, l/2 cup sugar, !/2 cup milk, butter size of walnut, 2 teaspoons mustard, salt and pepper, 1 teaspoon cornstarch, ^ cup vinegar. Boil vinegar, add butter, then the rest of the ingredi- ents that have been mixed together. Cook until creamy.

Cora U. Colt.

26 THE MAGNOLIA COOK BOOK

Fruit Salad.

Take 3 oranges, 3 bananas, 1 pineapple, and 1 quart of strawberries. Put a layer of pineapple cut up in smal bits, sprinkle with sugar, then layer of bananas, then orange and lastly strawberries, taking care to sprinkle sugar over each layer.

Mrs. James M. Davison.

Carrot Salad.

Pare and grate 3 medium sized carrots, chop 1 tart apple and teacupful of English walnuts, salt, mix well. Serve on lettuce leaf with mayonnaise dressing.

Mrs. James M. Davison.

Fruit Salad.

Six oranges, 3 apples; peel and sugar, let stand half hour; 1 cup celery, 1 cup English walnuts, chopped. Drain syrup off fruit, add celery and nuts, arrange on crisp lettuce leaves and serve with French salad dress- ing.

Mrs. Lane.

White Salad.

Three grape fruit, y2 can pineapple, 1 cup blanched almonds chopped. Serve on lettuce leaves with mayon- naise.

Mrs. T. L. Lane.

Pineapple Salad.

cut the sliced pineapple of 1 can into cubes, cut 1 cup of blanched almonds fine, cut celery to fill 1 cup, fine, then take 4 tablespoonfuls of mayonnaise cream dressing and half pint of whipped cream. Mix all to- gether and serve on lettuce leaves.

Mrs. McKnight.

Cherry Salad.

Royal Ann cherries with filbert filling served on let- tuce leaves with French dressing.

Mrs. J. M. Woodruff.

THE MAGNOLIA COOK BOOK 2?

Cheese Salad.

Two cakes Neufchatel cheese, 1 ten cent bottle stuffed olives chopped, ^4 pound pecans, chopped. Mix to- gether and form into small balls. Place 2 or ^ on a lettuce leaf and serve with mayonnaise dressing.

Mrs. H. H. Bay, Crystal Lake, HI.

Chop 4 hard boiled eggs, 4 sweet pickles, add nuts

and lettuce cut fine, season and thin with salad dressing.

Mrs. O. Stewart.

To equal parts of apples and celery cut fine, add nuts and salad dressing. Sprinkle lemon juice over apples when fixing to keep them from turning dark.

Mrs. O. Stewart.

Flower Salad.

Peel, wipe and chill 4 small ripe tomatoes. When ready to serve, cut in eighths, not severing the sections, and open like the petals of a flower on a crisp lettuce leaf. Fill the center with chopped apples and celery. or with small onions and serve with mayonnaise dress- ing.

Mrs. J. M. Woodruff.

Tomato Salad.

Choose ripe tomatoes of uniform size, cut off tops and scoop out contents. Cut in small dice and season highly cucumbers enough to fill tomatoes, first mix- ing with salad dressing, (over \\ith dressing, then chopped parsley chopped very fine. Use cream dress- ing and arrange on lettuce leaves.

Marjorie Taylor.

Dressing for Slaw.

One egg, % cup vinegar diluted with y2 cup water, ^2 teaspoon dry mustard and salt to taste, 1-3 cup sugar, teaspoon butter. Beat egg well, adding vinegar.

28 THE MAGNOLIA COOK BOOK

water, mustard, salt, sugar and butter. Cook in double boiler till thick.

Mrs. S. J. Chapman.

Banana Salad.

Cut the banana in half the long way, then across, making 4 pieces. Put each on a lettuce leaf and cover with chopped celery and nuts and cover lightly with salad dressing.

Mrs. Brace.

Combination Salad.

One head lettuce picked to pieces, 1 green sweet pepper, 1 medium sized cucumber, and % cup walnut meats chopped, pinch of salt. Serve in shell made of large tomato or cucumber. Drop a teaspoon of salad dressing on top.

Mrs. Countryman.

Combination Salad.

One head lettuce, 1 cucumber, 1 onion, chopped; add any green vegetable desired, preferably tomato. Make dressing of % teaspoon salt, 14 teaspoon paprika, 1 teaspoon olive oil and % cup vinegar. Pour over vege- tables just before serving.

Mrs. C. E. Hammond.

Salad Dressing.

One-half cup boiling vinegar, yolk of 1 egg. Vii tea- spoon salt, 1/2 teaspoon pepper, y2 teaspoon mustard, 2 tablespoons of sugar. 1 tablespoon of flour. Dissolve mustard in hot vinegar. Stir hot vinegar in other in- gredients after all are well beaten together. Cook until it thickens.

Mrs. R. H. Craig.

Shrimp Salad.

Take 2 pounds of shrimp, cut up about one-third as much lettuce or celery, take the yolks of 4 hard boiled

THE MAGNOLIA COOK BOOK 29

eggs and mash smooth with 2 teaspoonfuls of olive oil or 1 teacupful of cream, add 1 teacupful of vinegar, 1 tablespoonful of sugar, 2 teaspoonfuls of fine mustard, 1 teaspoonful each of salt and pepper. Mix thoroughly and then toss lightly over the shrimp. Garnish with leaves of lettuce, celery, or curled parsley, and the whites of the eggs cut in rings.

Apple Salad.

Scoop out the center of 8 red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and boiled dressing. Fill apple shells and serve on bed of curled celery.

Mrs. E. L. Foster.

Salmon Salad.

Beat thoroughly together 1 egg, 1 teaspoon salt, 1 teaspoon ground mustard, 2 tablespoons sugar, 1 table- spoon melted butter, 1 cup vinegar, a little green pep- per; put in dish and set in pan of boiling water, stir constantly until the mixture becomes creamy and thick. When cold pour over one can of salmon well drained, mixed with one head of celery and one-half head cab- bage chopped fine.

Mrs. Carrie Smyser.

Fruit Salad.

One and a half cups sugar, */£ cup cold water, l1/^ cups boiling water, y2 box of Knox's gelatine, 3 ba- nanas, 3 oranges, 1 can pineapple. Soak gelatine in juice drained from pineapple and the cold water until dissolved, dissolve sugar in the boiling water, then pour over the gelatine; when a little cool add the fruit, a few cherries add to the flavor. Mold in sherbet glasses. This can be used for a salad served on a lettuce leaf with mayonnaise dressing, or as a desert served with whipped cream. Amount will serve 15 guests.

Mrs. J. P. McKnight.

30 THE MAGNOLIA COOK BOOK

Mock Pineapple Salad.

Peel three large, rather sweet apples; cut -into thin slices and with a small round cutter remove the core. Cover the slices of the applies with cold water to keep them from discoloring. Peel four medium-sized, tart oranges, trim off the white pulp and slice the oranges across thegrain the same thickness as the apples. Put slices of apple and oranges together; arrange these in pyramid form on a glass dish. Reduce some thick mayonnaise with the juices that drain from the slices of orange and pour over the fruit and serve at once, very cold. Let the fruit chill before the mayonnaise is added.

Apple and Grape Fruit Salad.

Remove the pulp from one large grape fruit in small pieces; pare, core and chop two large, rather sweet apples fine. Put fruit tokether and mix with French dressing. chill on ice. Serve in lettuce cups and gar- nish with white grapes, skinned and seeds removed, and chopped nuts.

Pineapple and Celery Salad.

Peel a small, ripe pineapple, cut out the eyes and shred ; set on ice until thoroughly chilled. Then mixe with a cup of finely chopped, crisp white celery, and a sweet, red pepper cut into dice. Sprinkle over this a little French dressing and let stand a few minutes. Then mix with mayonnaise and whipped cream and serve with garnish of lettuce leaves and nut meats.

Strawberry Salad No. 1.

To those who can not use cream with strawberries, the berries served in the form of salad are very accept- able. There are various ways of -serving them in this form ; one way is to select fine ripe fruit, stem and wash carefully if they are gritty; then drain and chill; ar- range in small cups made of lettuce leaves, filling par-

THE MAGNOLIA COOK BOOK 31

tially full ; sprinkle lightly with lemon juice and cover with cream mayonnaise ; place on top of each salad a large unhulled berry.

Strawberry Salad No. 2.

Arrange on a glass dish thin slices of orange, select- ing the sweet thin-skinned ones, and no not peel them. On top of the orange slices pile the fruit, hulled and washed and wiped dry. Dust with powdered sugar and a little nutmeg.