THE HARDWARE INC

Where Quality dwells, Service tells, Price sells. Phone 49 "Your Store" Rexburg

c. w. scon STORES CO.

Everything to Wear for the Entire Family Better Values for the Money you spend

QUALITY — :_ SERVICE

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A. E. CARLSON Plumb] Heat

I Rexburg Phone 177 Idaho

60 THE RELIEF SOCIETY COOK BOOK

SUGGESTIONS FOR SALAD COMBINATIONS

VEGETABLE SALADS

Shredded lettuce, chopped onions, sliced cucumbers.

Tomatoes stuffed with celery and cucumbers.

Lettuce shredded, green peppers and pimentoes and chopped nuts.

Lettuce, asparagus tips, sliced tomatoes.

Beets, celery, cabbage, shredded lettuce.

Shredded cabbage, chopped beets, chopped celery.

Cucumbers, new onions, radishes.

Lettuce and sliced tomatoes.

Chopped raw carrots, shredded cabbage, chopped celery.

Chopped carrots and nuts.

Shredded cabbage, pimentoes and green peppers, cocoanut and

chopped nuts. Shredded cabbage, peanuts, celery and chopped onions. New grated carrots, chopped onions, chopped green peppers. Shredded cabbage, chopped onions, chopped green peppers. Tomato stuffed with pineapple and nuts. Tomato stuffed with cucumbers and green peppers. Raw grated carrots, chopped celery, raisins, celery and nuts. Peas, chopped beets, and chopped peppers. Kidney beans, peas, chopped onions and chopped celery. String beans, radishes, green onions. Peas, chopped pickles, peanuts. Cooked asparagus, sliced tomatoes. Cooked asparagus, thousand Island dressing. Cooked asparagus, lettuce and chopped celery.

FRUIT SALADS

Sliced pineapple and grated cheese. Pineapple, celery, grated cheese. Sliced orange, pineapple and grapefruit. Grapefruit, chopped celery, oranges. Sliced peaches, sliced pineapple. Sliced oranges, sliced bananas and nuts. Chopped apple, chopped celery, nuts. Pineapple, grapes, celery, nuts. Pineapple, cherries, apple, celery, orange. Prunes and nuts. Apples, dates and celery.

SALADS 61

Pears stuffed with cottage cheese, currant jelly.

Pears stuffed with cream cheese.

Pears, oranges, pineapple, nuts.

Dates, oranges, nuts.

Cherries, pineapple, marshmallows, nuts, white grapes, shreddea

lettuce. Prunes and raisins.

MEAT OR FISH SALADS

Chicken, celery, mayonnaise.

Chicken, celery, apples and nuts.

Shrimp, celery, and olives.

Tuna fish, celery, and mayonnaise.

Tuna fish, cabbage and pickles.

Minced ham, celery, and cabbage.

Sardines, lemon juice and hard, cooked eggs.

FRUIT SALAD DRESSING

!4 c. Lemon Juice 2 eggs beaten light

174 c. pineapple juice 1 c. whipped cream

v4 c. sugar Pinch of salt

Heat juices and sugar until boiling then beat in the eggs. Cook slowly stirring constantly until thick. When cool and ready to use stir in the whipped cream. Mrs. J. L. Winmill.

FRENCH DRESSING

V2 tsp. salt 3 tsp. vinegar

!/4 tsp. paprika or pepper 4 tsp. oil, wesson or mazola, etc.

Mix ingredients and stir until well blended.

COOKED SALAD DRESSING

1 c. vinegar (weaken if necessary)

1 tsp. sugar % t. salt

1 tsp. flour i/2 tsp. mustard

1 egg 1 tsp. butter

Mix, cook all together excepting eggs and butter. Add beaten egg and return to the fire. Add butter after removing from stove.

SOUR CREAM DRESSING

1 c. sour cream, whipped stiff

1 tsp. lemon juice

1 tsp. pineapple juice if possible

Add lemon and pineapple juice during the whipping, season with salt and a dash of curry powder when it is to be served with vegetable salads. Use only the fruit flavoring for fruit salad.

62 THE RELIEF SOCIETY COOK BOOK

THOUSAND ISLAND DRESSING

1 c. mayonnaise 1 tbsp. chopped pimentoes

1 tsp. tarragon vinegar 1 tbsp. chopped green peppers

Va tsp. paprika 1 cooked egg yolk, grated

1 tsp. chopped olives 1 tbsp. catsup

1-3 c. chili sauce

To the mayonnaise add the chopped pimento, green peppers, egg yolks, chopped olives, Chili sauce, catsup and paprika. Mix thoroughly, then add the vinegar. If the dressing is too thick, add some olive oil and stir vigorously.

FRUIT SALAD DRESSING

1 cup pineapple juice 1 T. lemon juice

V2 c. water FL» cup sugar

Grated rind of I lemon 2 T. corn starch

Boil ingredients, add corn starch, dissolved in a little water. When cold add 1 c. cream (whipped).

QUICK SALAD DRESSING

V2 pt. cream 2 T. sugar

1 tsp. salt TL» cup weak vinegar

Serve with shredded lettuce —Mrs. Lee Browning.

CARROT SALAD

2 c. grated carrot

1 small can shredded pineapple, well drained 1 c. shredded cocoanut

Serve on lettuce leaf, with whipped cream sweetened and seasoned with vanilla on top of each serving. — Mrs. L. Y. Rigby.

ASPARAGUS AND TOMATO SALAD

6 slices of tomatoes l/2 cup diced celery

3 T. Chopped green peppers *4 tsp. paprika

Va tsp. salt y2 c. mayonnaise dressing

18 stalks canned or fresh asparagus

Arrange the tomatoes on lettuce leaves and top with the rest, of ingredients. — Mrs. Nora Clark.

JELLO SALAD

1 pkg. jello or jell-well demon) 1 T. vinegar

1 tsp. salt I c. chopped cabbage

1 c. chopped celery y2 c. pickles

1 c. carrots put thru the food chopper

Dissolve jello in 1 pt. boiling water add vinegar and salt. Let cool and when cold, but before it sets add the chopped vegetables. Chill and mold. Serve on lettuce with mayonnaise.

— Mrs. R. H. Hamilton.

2 T. knox gelatin 1 c cabbage (Cut fine)

2 T. knox geleton 1 c. cabbage (Cut fine)

1 cup boiling water 1% cup celery (Cut fine)

5 T. vinegar 1 small green pepper, (cut fine)

2 T. lemon juice Vi c. canned peas

3 T. sugar 1 T. pimento (Cut fine) 1 tsp. salt

Dissolve gelatin in 4 T. cold water. Add boiling water, then vinegar, lemon juice, sugar and salt. Chill until it begins to con* geal then add vegetables. Mold and serve with mayonnaise.

TOMATO PERFECTION SALAD

1 qt. can tomatoes lA c. onion, cut fine

1 c. celery 1 c. cabbage

1 c. peas 1 green pepper

1 tsp. salt Vz tsp. paprika Dash of cayenne pepper

2 T. knox gelatin (plain) soaked in 4 T. cold water

Strain tomatoes, heat to boiling point and pour over gelatin. Chill until it begins to congeal and add seasoning and vegetables. Mold in small cups. — Mrs. S. J. Skelton.

CHEESE SALAD

1 lb. grated cheese 1 c. cream, whipped y2 c. chopped stuffed olives

2 T. gelatin dissolved in *A cup warm water, beat into cream, add cheese, olives, paprika, mustard, and salt (to taste). Mix well and heat until smooth and creamy. Chill and serve on slices of pineapple with salad dressing. — Mrs. Alvin Ricks.

COTTAGE CHEESE SALAD

4 medium sized ripe pears or any desired fruit or vegetable

1 c. well seasoned cottage cheese

Wash and pare the pears, scoop out the centers and fill cava- ties with chilled cottage cheese.

Arrange on lettuce leaves and serve with mayonnaise or French dressing. Sprinkle with chopped nuts. Broken nut meats or chopped pimentos and green peppers may be added to cottage cheese to improve flavor, for vegetables or other fruits.

— Mrs. Nora Clark.

APPLE, PINEAPPLE AND CELERY SALAD

2 c. tart apples, diced 1 c. celery, cut in small pieces 2 slices canned pineapple, cut in pieces.

Mix ingredients with apple mayonnaise and serve on lettuce leaf.

64 THE RELIEF SOCIETY COOK BOOK

APPLE MAYONNAISE

To one cup of mayonnaise, add one cup bright colored apple jelly, mix lightly and serve at once.

APPLE AND CABBAGE SALAD

One half small cabbage, shred very fine, allow to stand 2 minutes, in boiling water, drain and immerse in cold water until cool. Drain, add three tart apples, peeled and chopped, and a couple stalks of celery. Sprinkle with V4 tsp. salt. Add boiled mayonnaise dressing.

CRANBERRY SALAD

2 lbs. cranberries Bunch of celery

1 c. nut meats Can of pineapple

3 c. sugar Y2 tsp. salt

Cook cranberries using T2 as much sugar as berries and !2 as much water, when tender drain.

Drain pineapple and cut in small pieces, also cut celery and nuts. Add enough hot water to cranberry and pineapple juice (to make a qt. of liquid J Soak I pkg. of knox gelatin in cup of cold water, let stand 10 minutes. Then add to fruit juice. Mix all together. Mold. Use with salad dressing. — Mrs. Lola Webster.

PINEAPPLE SALAD

1 pkg-. lemon jeilo, when beginning to set beat ltT add 1 c. of pineapple, (cut fine, in dices) 1 c. whipped cream, 1 c. ground cheese. Chill on ice and serve with mayonnaise.

— Mrs. F. L. Erdman.

CRICKEN SALAD DRESSING

1 Tbsp. butter V2 tsp. salt

1 tsp. mustard [L» tsp. pepper

bV2 tsp. brown sugar

Place over fire and rub until butter melts then add 2 yolks: of egg's, well beaten. Let warm and stir thoroughly, then add 4 Tbsp. vinegar. Let cook until it thickens stirring constantly. When ready to serve add V2 c. whipped cream and ' '2 lb. chopped walnuts. —Mrs. Kenneth Webster-

MAYONNAISE

1 tsp. salt 1 Tbsp. lemon juice or vinegar

!/2 tsp mustard; 1 egg yolk

1 tsp. sugar 1 j •_» c. oil

Put all but oil in bowl. Use dover egg beater, beat continually while adding oil. Beat until thick. Use with whipped cream or Chili sauce for Thousand Island Dressing — Mrs. Kenneth Webster.

SALADS 65

SALAD PEEK-A-BOOS

Chop y2 c. cold chicken and 3 olives. Mix with mayonnaise, garnish with cream cheese dusted with paprika.

PINEAPPLE SALAD

One can pineapple 1 can cherries, Royal Annie-

lA lb. blanched almonds !A lb. marshmallows

Pit cherries, dice pineapple, then set aside and drain. Shred almonds and quarter marshmallows. Mix with fruit dressing and let stand for 24 hrs. — Mrs. Lorenzo Jensen.

Yolks of 2 eggs v"> <=• cieam

Juice one lemon.

Cook until thick; when cold add V, pt. cream, whipped stiff.

66 THE RELIEF SOCIETY COOK BOOK

SANDWICH POSSIBILITIES

Eggs minced and seasoned with salt and pepper, little vin- egar.

Eggs minced and moistened with salad dressing.

Eggs sliced thin on lettuce leaf.

Olives chopped and mixed with eggs.

Eggs and pickles chopped.

Eggs minced and chopped parsley.

Eggs minced with water cress.

Eggs scrambled with little butter.

Eggs and ham chopped together and nuts.

Eggs and left over veal, or ground meats.

Grate cheese, moisten with cream and stir into creamy mass. Add chopped pimento to taste.

Grated cheese with salad dressing.

Grated cheese with tomato.

Toasted cheese with dash of paprika .

Grated cheese with nuts and salad dressing.

Creamed cheese seasoned with chopped pickles.

Butter creamed with grated cheese.

Cheese rarebit.

NUTS AND FRUITS

Chopped nuts and salad dressing. Chopped nuts and butter. Chopped nuts with dates or raisins or figs. Crushed peanuts with cream, season with lemon juice. Banana sliced thin and sprinkled with nuts. Apple and celery chopped, mixed with salad dressing. Raisins and peanut butter mixed.

Figs chopped fine and stewed in very little water, Add I tsp. sugar.

Honey and peanut butter.

MISCELLANEOUS

Salmon minced and moistened with cream.

Salmon with pickle.

Tuna, moistened with lemon juice.

Sardines with lemon juice.

Chicken and celery, chopped.

Meats, all kinds, meat loaf, roasted or broiled. Chopped beef, mixed with cheese. Lettuce good with any sandwich. Ham, lettuce, salad dressing.

PUDDING SAUCE

First Part

1 qt. water 4 tbsp. sugar l/4 tsp. salt

Place in double boiler and when hot add 2 T. corn starch

Second Part

1 c. butter

2 c. pulverized sugar 2 eggs

Cream butter and sugar, add eggs one at a time unbeat- en. Pour hot mixture over part two and beat well. Add flavor- ing, nutmeg, etc.

—Mrs. E. A. Taylor.

BANANA SAUCE FOR JELLO

1 banana V2 c. sugar

1 egg V2 lemon

Mash banana, add lemon juice then sugar. Add well beaten egg. — Effie E. Merrill.

CHOCOLATE SAUCE

1 c. sugar, add 1 level tbsp. flour. y8 tsp. salt. 2 tbsp. cocoa rounding. 1 c. boiling water and a small piece of butter. Cook three minutes after it comes to a boil stirring all the time. Re- move from fire, add 1 tsp. vanilla and beat 1 minute.

— Mrs. Wm. J .Hanson.

SUNSHINE SAUCE

1 c. sugar 1-3 c. water

Boil to soft ball stage. Stir slowly in beaten yolks of 2 eggs. When ready to serve add 1 c. whipped cream and lA tsp. vanilla.

—Mrs. C. W. Poole.

LEMON AND GRAPE JUICE SAUCE

1 c. sugar 1 tbsp. corn starch

1 c. boiling water 2 tbsp. lemon juice

V4 c. grape juice

Mix sugar and corn starch together. Add gradually while stirring constantly to boiling water. Boil 5 minutes then add lemon and grape juice. — Mrs. C. W. Poole.

68 THE RELIEF SOCIETY COOK BOOK

VEGETABLE CREAM SOUP

2 qts. milk 1 medium sized onion, diced

2 tbsp. butter V2 c. celery, diced

2 c. diced potatoes V2 c. canned peas

1 c. carrots, diced 1 c. diced, cured, lean ham

Cook vegetables and ham in a little water, heat milk and add vegetables. When tender salt and pepper to taste.

— Mrs. Retta Hammond.

VEGETABLE SOUP

For a small family.

Boil 3 lb. beef till tender. Then add 2 medium size carrots, 1 large onion, 1 pt. of chopped cabbage, 1 c. green peas, 1'2 c. green beans, 1 stick celery, 1 medium sized potato, 2 ripe tomatoes or 1 c. cooked tomatoes. Cook all together till well done. Salt and pepper to taste. 2 tbsp. catsup will improve the taste.

— Mrs. S. A. Munns.

% c. thin cream 2 tsp. B. P.

1 egg 1 2 tsp. salt.

1V2 c. sifted flour 1 tsp. sugar

Beat egg and add cream and seasonings and flour. Moisten spoon and add to meat or fruit dishes.

DANISH DUMPLINGS

1 c. milk 4 tbsp fat from soup or butter

2 eggs V2 tsp. salt

Scald milk, stir in flour and cook until smooth, or until it will not stick to frying pan. Take off of stove and stir in eggs. Season with lA tsp. nutmeg and drop from a teaspoon into soup. Let come to boil with lid off of kettle. These dumplings are very light and will not fall. — Mrs. May Grover.

CREAM OF CELERY SOUP

3 medium potatoes 1 qt. milk

l2 medium onion 1 tbsp. flour

2 tbsp. fat (butter) 1 tsp. salt

2 cups celery *4 tsp. pepper

Cook vegetables till tender. Add milk, when boiling add but- ter, flour and salt and pepper. — Mrs. J. A. Watts.

TAMALES — CHOP SUEY — SPAGHETTI 69

BUTTERFLY SOUP

Take left over boiling meat or chicken, run through food chopper, add two eggs and salt, pepper to taste.

Make noodles of 2 eggs, V2 c. water and flour to roll stiff. Cut noodles in diamond shape, put a tsp. of filling on, fold and

paste tightly and add to boiling soup. — Mrs. Nathan Levine.

TAMALES -- CHOP SUEY -- SPAGHETTI

3 c. beans

1 large onion (cooked with beans)

1 qt. tomatoes <or tomato sauce) V4 c. sugar

Salt, pepper and chili powder to taste

2 lb. hamburger and 1 large onion fried together to a deep brown, add water to meat and thicken with flour, then add to beans.

— Mrs. West Parkinson.

ITALIAN SPAGHETTI

Cook ] 2 lb. spaghetti in salt water until tender. Sauce —

3 tbsp. Italian paste, y2 c. water, v4 c. oil, 1 tsp. black peppsr. Cook 5 minutes. Slice 1 small onion r,o oil and cook, mix oil and water and cook, then add 2 c. tomato sauce and 1 tsp. salt. Mushrooms are a fine addition. Use sauce on spaghetti.

CHOP SUEY

1 c. shredded celery v2 lb. veal or chicken

1 c. shredded, green pepper y2 lb. pork, cut in small pieces

2 sliced onions 2 tsp. salt

3 c. stock, or water 1-3 c. uncooked rice

Cook fat and fry onions in it, should be 1 tbsp fat. Cook all together until tender. Mushrooms are a fine addition.

SPAGHETTI AND MUSHROOMS

1 pkg. spaghetti 1 can tomato soup

1 medium sized onion 1 small can mushrooms

V2 c. mazola oil

Take the mazola oil and the onion and fry them to a nice brown, pour this over the spaghetti that has been cooked in salt water. Add the tomato soup and mushrooms and mix well. Put in casserole and put grated cheese on top. Bake for 30 minutes.

— Mrs. F. L. Erdman.

70 THE RELIEF SOCIETY COOK BOOK

TOMATO GRAVY

1 can tomatoes V2 c. water

2 tbsp. flour 3 tsp. sugar Salt to taste

Put salt, sugar, and flour together and sift them into the tomatoes, add a teaspoon of butter and put on to cook.

— Mrs. Effie E. Mortensen-

HUNGARIAN GOULASH

1 can tomatoes 1 large onion (sliced fine)

1 tsp. paprika 1 tsp. sugar Salt to taste Dash cayenne

2 c. or more, cooked meat, chopped in food chopper 2 c. cooked spaghetti or macaroni

Cook tomatoes with onions and seasoning. Add chopped meat and allow mixture to simmer slowly until well heated. Heap cooked spaghetti on a platter, place meat mixture in spoon- fuls around it and serve. — Mrs. Margaret. Davis.

SPAGHETTI SAUCE 3 strips bacon, dice very thin, fry and add 5 medium sized onions sliced fine, 4 toes garlic, 1 green pepper, cut fine. When half done put in 1 or IV2 lb- steak (ground), stir thoroughly. Add 1 or 2 cans of tomatoes. 2 cans Campbells tomato soup. Add salt,, pepper, paprika, cayenne, tobasco sauce and lemon juice, 1 can mushrooms cut fine. Cook for 2 hours very slowly. Use with macaroni or spaghetti. — E. E. MerrilL

RICE CROQUETTES

1 c. rice. 3 level tbsp. flour

2 c. milk V4 tsp. salt

1 ! 2 tbsp. butter 1 c. grated cheese

Boll rice ' 2 hour. Place in strainer and wash with cold water. Steam until rice is dry and flaky. Make white sauce of butterT milk, flour and salt. While hot add the rice and grated cheese. Let it get cold and make into croquettes. Dip in beaten egg and roll in fine cracker crumbs. Let stand 1 hour and fry in deep fat until brown. — Hazel Flarnrm

CHICKEN TAMALES

Stew 1 fat hen until tender. Cut in small pieces with scissors. Season with V2 tsp. Chili peppers. Moisten with catsup. Skim, fat from chicken broth and add enough water to make two quarts of liquid. Wet enough yellow corn meal, with cold water, to make a thick mush. Cook slowly ' 2 hour. Wet butter papers in cold water and place 4 tbsp. mush on paper and put a little pat of chicken mixture in center. Fold papers to center and tie each end. Steam I hr.

THE RELIEF SOCIETY COOK BOOK

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