CHOCOLATE FOR COATING CREAMS, ETC

% |b. unsweetened 2 tbsp. cream I tbsp. butter

chocolate few drops vanilla

¥ 4c. sugar, if desired sweet —

Melt in double boiler and stir as little as possible until smooth. Keep

chocolate warm by keeping

over hot water. Dip cream balls into chocolate

and remove with a two tined fork giving twist to form screw top. Place

~ on waxed paper until cool.

\ PINOCHI 36 sugar (brown) butter size of walnut Tac, cream or milk % tsp. vanilla nite Eng: walnuts (chopped) '

Boil sugar and cream until when tried in water forms soft ball, add

‘ butter, flavoring and nuts. Pour on buttered pigwegean

Take from fire and stir until begins to harden.

d cut into, squares.

The Flora Macdonetd Cook Book 27

CARAMELS 1% cake chocolate 1, ¢. milk 34, 1b. sugar (brown) I tbsp. butter

Boil until stiff when dropped from spoon in cold water; pour on but- tered platter and cut when cool.

CHOCOLATE CARAMELS ities cream ty c. grated chocolate %4 |b. butter % tsp. vanilla

3 lbs. sugar (brown)

Cook cream, butter, sugar, and chocolate until it hardens when tried in cold water; remove from fire and add vanilla; pour into buttered pans to depth %-inch. When cool mark in squares.

CHOCOLATE CANDY

Yc. Bakers chocolate butter size walnut 2. lbse esiugar I tsp. vanilla % pt. milk

Boil chocolate, sugar, butter eight minutes, stirring all the time; test in cold water, should be firm, not brittle. When done add butter and vanilla and beat well. It will probably take 10 minutes to make it a soft creamy texture.

» ALAKUMA 2 pts. sugar 1 Ib. nuts : 3 tbsp. glucose 2 or 3 drops vanilla 3 egg (whites)

In one pan dissolve 1% pts. sugar and glucose putting in just a little water. In another pan dissolve rest of sugar 34 pt.; cook until it casts a thread; pour on whites well beaten; cook first pan until a little will harden enough to settle in cold water; pour the two mixtures slowly together; flavor, put in nuts and beat until stiff; pour into buttered pans, and mark

into squares.

NUT CREAMS sen , 20 marshmallows ae Ck. Taacy nuts (chopped)

butter size walnut

Boil sugar, milk, and butter until it ropes, remove from fire and beat in ; marshmallows until entirely melted, then pour in nuts; pour on buttered dish. When cool cut into blocks. :

28 Tihew Fora Mama onald Cook Book

STRETCHED MOLASSES CANDY

Zc. butter LG molasses | gic sugar 14 c. boiling water

Melt butter, add sugar, molasses, and water. Let boil, stirring as little as possible until mixture will form soft ball that will keep in shape when tried in cold water. Turn into buttered pan’and as mixture cools around side fold toward the center. When cool enough to handle pull until porous | and light colored, allowing candy to come in contact with tips of fingers and thumb not to be squeezed in hand. Cut in small pieces and put on but- tered plates to cool. A few drops of peppermint, cloves or cinnamon may be added during stretching. To keep several days wrap in paraffin paper, put in glass jar and keep in cold place.

CHOCOLATE SQUARES

3. sqs. unsweetened chocolate iy Cc. milk

3 tbsp. melted butter 1% tsp. vanilla

3 tbsp. molasses yc. English walnuts Diet ee istgar 1% Cc. raisins

Melt chocolate, add melted butter and stir until mixed; then add mo- lasses, sugar and milk. Bring to boiling point, and let boil to 230 degrees Fahrenheit. Pour on marble slab and work with kneading motion two min- utes, then add vanilla, walnuts’ (chopped), and raisins. Continue kneading until mixture is creamy. Put in slightly buttered pan and press evenly, © using back of hand. Cool slightly and cut in squares. All so-called fudge made in this way is more creamy than when beaten. a

CHOCOLATE FUDGE

2 C. sugar me 20 marshmallows “ yc. milk eC 1/3 cake Baker’s chocolate butter size walnut

Boil sugar, milk, butter, and chocolate until it hardens when tried in cold 4

water; remove from fire aid beat in marshmallows until entirely melted then pour on buttered lie Messe cut when cool. a)

BUTTERSCOTCH—No. 2 ae? price syrup 2a water erlb: white sugar ‘ i | 34 lb. butter x thee yee |

Boil sugar, syrup, butter and water to boiling point of 286 degrees Fah- |

renheit, or until mixture will become brittle when tried i . neit, ( ried in cold water. Add

vanilla and turn into buttered tins, having mixture %4-inch thick. Cool and —

mark in squares. When cold snap into pieces. a

The ole c MacdoMMla Cook Book 29

a SCOTCH KISSES

’ Dip marshmallows one at time in hot butterscotch mixture. Take up on a fork and put on marble slab to cool.

BUTTERCUPS 2 tbsp. butter 1/3 tsp. cream tartar ac. molasses Wc. boiling water eG sugar

Melt butter and put in other ingredients and boil, stirring as little as possible, until mixture will form a firm ball when tried in cold water. Pour on buttered platter,and as mixture cools fold toward center. When cool

enough to handle. pull until light colored. Shape on a slightly floured board, having strip wide enough to enclose a roll of fondant one-inch in diameter. With both hands pull candy in long strip. Cut in small pieces,

piece will consist of fondant encircled with molasses candy. Care

_ each piece wil ae Ye taken not to cook candy too long as it should be rather soft than ~britt e. » ~

oa ‘uh PARISIAN SWEETS De figs» Tiatpe English walnuts by lb: dates pulverized sugar

Remove stems from figs and stones from dates. Mix fruit with walnuts and force through a chopper. Work using hands on a board dredged with powdered sugar, until well blended. Roll Y%4-inch thick, using pul- verized sugar for dredging board and pin. Cut with a sharp knife 34-inch square. Roll each piece in sugar and shake to remove superfluous sugar. _ Pack in layers in a tin box, putting paper between each layer. These may be used at dinner in place of bonbons. A combination of nut meat (wal- nut, almond, and pecan) may be used.

' i FRUIT PASTE Se Dic! raisins Ec: figs a PRiL oC. dates Bec! mixed nuts

pulverized sugar

Put fruit and nuts through food chopper twice. Mix with enough sugar to make a dough sufficiently firm to roll on board and sprinkle with pulverized sugar. Knead as you would bread. Roll and cut into squares

¥%Z-inch thick. Dust each slice with sugar. i ) oy

“gh | ‘i = SUGARED POPPED CORN | oF 2qts. popped corn B ay Ne brown sugar » feer.2 tbsp. butter hye Ya C. water eyes

} | add ar and water. Bring to boiling point and boil Melt butter then add sug well cdated@ime i, a

16 minutes. Pour over corn, and stir until every kernel is

: n 1? A, Mn , if ice . "a im ¢ o a ie a Py Q f af ae j im rf

We vald C ov k ee

bili hog’ Flora Ma

3 uy aa BUTTER TAFFY ‘ sk ;

; sugar (brown 7/8 tsp. salt. vy yc. molasses ) 1% c., butter 2tbsp. vinegar ; 2tsp.. vanilla

2 tbsp. water

ee iy Boil first five ingredients until when tried in cold spater mixture ill be- come brittle. When nearly done add butter and then vanilla. Cogan .

marke squares. iy @ ae a

ICE CREAM CANDY @

. ys Bic, sugar is %e 4 tsp. cream tartar a YY HW)

Boil ingredients together without stirring, until tried be brittle. Turn on well buttered platter to cool. As_ ward center. As soon as can be handled pal until white a pulling flavor as desired, cut in small piec

I egg (white) 1b. owdena I tbsp. cream ag

Beat white and add cream. Roll and sift sugar hee cream mixture to make a stiff cake.a trifle more sugar ma Divide into several pieces. Add to one a little melted

- vanilla. To another portion add few drops fruit juice and ey - Color another part with a bit of yellow vegetable coloring pa ith lemon. When each is moulded lay on greased paper, c CON hy other paper and put in a cool place. Into a square tin that ie en ‘ . -o cold water pack a layer of white portion, press firmly < this layer of pink, then layer’of chocolate and yellov nould and cut sift powdered sugar over top and sprin

run sharp knife around edge of tin to loosen | an

vic. m0 | F tbsp. Nae oe “ ig sr | bie re * i iy A an wat

. il together All i Weretietee a when tested in acl “we in well buttered ‘pan. )When, slightly cool

7 al iGo ke Jpg k Se _ EAST HALL KARO FUDGE ~ sq. or oz. chocolate 1/6 ¢. a Karo syrup :

.c. ~~ cold water or milk ritbspe, “o sputter % ei sasranulated sugar % tsp. vanilla %

lowly all ingredients except butter and vanilla until it forms a when tried in cold water... Stir occasionally. Remove from fire, ter and when cool vanilla. Beat until it 1s of a creamy consistency. - once finto a well buttered pan, and cut in squares when cool.

if > makes pe one lb. of candy. ie Oy 4 ee « CANDI D ORANGE PEEL 3 So eet Pal y ru iie, M A ee sugar ey ¥ 3 4 oranges (rind) 4

Wipe nM acd oranges and remove the peel. Cover with cold. 4 er, bring to boiling point and let simmer until soft. Drain, scrape off 4 rtion using spoon and cut yellow portions into thin strips length-"

; palieon Boil sugag and water until syrup will®spin a thread

pe “rom spoon. A trips and let boil five minutes.

_ CANDIED FRUITS AND NUTS

Ba Coe wates

when tried in cold water, boiling it slowly and never le in pan of hot water while using, to delay crystallizing. e end of a long pin, section of orange, stoned cherries or other s walnuts or other nuts, and dip int¢ Syrup until thoroughly

i te Harden on oiled or slightly buttered paper.

_ CHRYSTALLIZED FRUITS ME Te. aa

‘granulated sugar a. 2 ¢. water as a a Leta * powdered loaf sugar ;

) ” ae unripe wELUit 5 pineapple, grapes, peaches, smal Make a syrup of sugar and water. Cook fruit e pierced with a straw, lay fruit in a sieve to dra me, dip very quickly into hot water to remove dhere to them. Then drain and lay on a cloth bi iried sift over them finely powdered loaf sugar w y the fruit on dishes in a moderate oven. Tur Fruit must not get cold until perfectl

’ fi f a : ; q ; 2 \ )

N f f pies a oe "aa ; i i ij 32 The Flora Macdonald Cook Book e

FLORA MACDONALD POTATO SALAD

I pt. cold boiled potatoes 3 eggs (hard boiled)

I onion 12 tsp. celery salt

Laesp. isalt 4 ¢. pimentos

2 tbsp. chow chow mayonnaise dressing

Cut potatoes, onions, eggs, and pimentos in small pieces, add salt, chow chow, and celery seed. Mix well with Mayonnaise. ;

SPANISH SALAD 4 la mesa espafiola. ‘aot

I pt. can peas 3 or 4 heads crisp let tuce ie 1 bottle stuffed olives saltPto taste Gin Te:

mayonnaise dressing Ker is

Place lettuce on plates with three or four tbsp. of peas on each plate, cut olives in two and place on top of peas, then Mayonnaise dressing about two tbsp. to a plate.

BANANA SALAD a la F. M. C.

alcteah th : a PS

several bananas crushed peanuts Te mayonnaise dressing m Peel and scrape (slightly) bananas, roll each in crushed peanu lay on crisp lettuce leaf, and put spoon of Mayonnaise on each banana. oleae

FRUIT SALAD—No. 1

I small pineapple

2 oranges I bunch celery Ic. nut meats , I large grape fruit my ic. Mayonnaise

Cut all in small pieces, mix and let stand ¥2 hour, drain off juice and — mix in mayonnaise. 48 | ix ee . : ; }

“yay? _ FRUIT SALAD—No. 2

_ Oranges, bananas, strawberries, cherries, pineapples, grapes; any fruit in season about one pound in all. Onec chopped .

t meat. Cut into small — Pieces, and add nuts and dressing. (See page 34 sn fm, ‘ | WALDORF SALAD 3 ce

One head celery white and tender cut into bits and equal quantity of

tart apples cut into bits and 1 c meats. Mix and dress with boiled salad — dressing. : "7

The Flora Macdonald Cook Book Bo

CHICKEN SALAD—No. 1

WoL. chicken cooked tender I tbsp. vinegar % pt. celery white and tend- THs. OeSalt er %4 tsp. pepper TC; mayonnaise or boiled I tbsp. oil dressing

Free chicken from skin and bones and cut in cubes. Mix with vinegar, salt, pepper, and oil. Let stand in refrigerator an hour. Clean and slice celery, put into napkin and surround with ice to chill it. Should stand Io to 20 minutes. Heap all in a dish and cover with half of dressing leaving the remainder for garnish. Garnish with tiny bleached celery leaves. May be served in nests of lettuce leaves, place a spoonful of salad in center of each nest and drop a tsp. of dressing on top. Cabbage and celery sait may be ee) Si for fresh celery. Mix chicken and celery when ready to serve.

} ant . a PIP a: oa

CHICKEN SALAD—No. 2

Cut cold boiled fowl or remnants of roast chicken in 4%-inch cubes, and mix with French dressing. Add equal quantity of celery, washed, scraped and cut in small pieces, chilled in cold water or ice water, drained and dried in a towel. Just before serving moisten with cream or mayonnaise or oil dressing. Place in salad bowl and garnish with hard boiled eggs forced through a potato ricer, slices of small pickles and celery tips. ae os CHICKEN SALAD—No. 3

Cut cold boiled chicken or remnants of roast chicken in %-inch cubes. To two c. of chicken add 1% c. celery cut in small pieces, and moisten with sream dressing. Mound on a salad dish, cover with dressing and garnish with capers, thin slices of small pickle, and celery tips.

POTATO SALAD

Ept. potato cubes yc. dressing

Y% pt. celery I tsbp. chopped parsley . 4 tsp. salt %4 tsp. pepper

1 tbsp. oil or melted butter Dye tbsp wavinegal , few drops onion juice

_ Have potatoes cut in cubes. Mix oil, vinegar, salt, pepper, and onion juice together. Mix with potatoes and set in a cold place for several hours. At serving time add celery cut in bits and dressing mixing with a fork. Turn into a deep dish and garnish with celery leaves or parsley or line a salad bowl with crisp lettuce leaves, heap in salad and garnish with cold boiled eggs, and beets. The potatoes are best boiled with their jackets on so they will not become mealy. Dice and mix while warm but serve while cold. Cold potatoes may be used. |

34 The Flora Macdonald Cook Book

POTATO SALAD MADE WITH HOT MASHED POTATOES

Lipt. hot mashed potatoes I tbsp. chopped parsley

14 ¢. chopped cabbage I cucumber pickle

iY ¢. chopped celery I Bay boiled egg (chop- pe

Mix well, add enough boiled dressing to moisten. Keep on ice until ready to serve. A few drops of onion juice may be added or salad bowl may be rubbed with an onion. Serve on nests of lettuce leaves or in a salad bowl garnished with hard boiled eggs or finely chopped parsley.

PEAR SALAD—No. 1

Ican péars cy whipped cream Ican_ sliced pineapple rub; malaga grapes 1% doz, bananas 14 box gelatine

qc mayonnaise

Dissolve gelatine in % cup cold water, add two cups boiling water, strain and let cool. When it begins to congeal add mayonnaise, cream and the fruit cut in small pieces. Let stand in cool place until stiff. Serve with mayonnaise.

PEAR SALAD—No. 2

Wipe, pare and cut pears in eighths lengthwise, then remove seed. Arrange on lettuce leaves, pour over French dressing, and garnish with pimentos cut in ribbons.

SALAD DRESSING FOR FRUIT SALAD:

2 oranges (juice) Zc. sugar 3 lemons: (juice) Tacs cream 2 eggs

Beat juice of oranges and lemons with eggs, add sugar and boil until Pare Whip cream and stir thoroughly into mixture. Cool and pour over salad. ;

FRENCH FRUIT SALAD

2 oranges 12 English walnut meats 3 bananas I head lettuce YZ Ib. malaga grapes French dressing

Peel oranges, remove pulp. Peel bananas and cut in %4-inch slices. Re- | move skins and seeds from grapes. Chop nut meats. Mix well and arrange. on lettuce leaves. Serve with French Dressing. .

eT ond Mic dio muita GO 0 We Bete 35

ORANGE SALAD

Peel three oranges as you would an apple, taking care not to cut through the white inner skin, then with a sharp knife remove the white skin and divide into sections. Cut each section into pieces, lay a spoonful of orange on a nest of lettuce leaves, sprinkle with blanched almonds, which have been split in half and place a tsp. of cream dressing on top.

GRAPE FRUIT AND CELERY SALAD

Cut medium sized grape fruit in fourths lengthwise. Remove pulp and add it to equal quantity of finely cut celery. Mix with mayonnaise dress- ing and refill sections. Garnish with bleached tops of celery and pimentos cut in ribbons.

GRAPE FRUIT SALAD IN PEPPERS

Cut off slices from stem end of six green peppers and remove seed. Mix grapefruit pulp, finely cut celery and English walnut meats, using twice as much grape fruit as celery, and refill peppers. Arrange on lettuce leaves, and serve with mayonnaise dressing.

FROZEN TOMATO SALAD

- Cut up one can tomatoes very fine and season to taste with salt and pepper. Turn into a freezer and freeze as you would any ice, use in pack- ing two measures of ice to one of salt. Serve by spoonfuls on a nest of lettuce leaves, placing a tsp. of dressing on top.

TOMATO JELLY SALAD

aR tomato ' 2/3 box gelatine meepin Sait Yc. cold water

I tsp. powdered sugar

Soak gelatine 15 minutes, in the cold water. Stew and strain tomatoes, then add salt, sugar, and gelatine. Pour into small moulds and chill. Run a knife around each side of mould so that when taken out shape will sug- gest fresh tomato. Place on lettuce leaf and garnish with mayonnaise or other salad dressing. Do not take from mould until you wish to serve for it will lose its shape.

TOMATO AND CUCUMBER SALAD

| Arrange alternate slices of tomato and cucumber until six slices have been put one on the other. Place on lettuce leaves and garnish with strips of pimentos. Serve with French or mayonnaise dressing.

36 The Flora Macdonald Cook Book

TOMATO AND WATERCRESS SALAD

Peel and chill large tomatoes, cut in slices 1/3-inch thick, then in strips 1/3-inch wide. Arrange on a flat dish to represent lattice work and fill in spaces with watercress. Serve with French dressing.

HINDOO SALAD

Arrange four slices tomato on a bed of shredded lettuce. On two slices pile shaved celery, on opposite two finely chopped watercress. Gar- nish with pieces of tomato cut with a circular cutter, serve with French dressing.

STUFFED TOMATOES—SALAD No. 1

Peel medium sized tomatoes. Remove thin slice from top of each, and take out seeds and pulp. Sprinkle inside with salt, invert and let stand Y%4-hour. Fill with pineapple cut in small pieces and nut meats using 2-3 pineapple and 1-3 nut meats. Mix with mayonnaise dressing, halves of nuts, square pieces of tomatoes. Serve on lettuce leaves.

STUFFED TOMATOES—SALAD No. 2

Prepare tomatoes same as salad No.1. Refill with finely cut celery and apple, using equal parts. Serve with mayonnaise and garnish with shredded lettuce. :

STUFFED TOMATOES—SALAD No. 3

Prepare tomatoes as for salad No. 1, but refill with cucumbers cut in ~ small cubes and mixed with mayonnaise. Arrange on lettuce leaves and

cae with mayonnaise dressing forced through potato ricer or pastry tube.

STUFFED TOMATOES—SALAD No. 4

Prepare tomatoes as per salad No. 1, but refill with finely shredded cabbage which has stood for two hours in salted water, allowing two tbsp. salt to one qt. water. Drain salt water from cabbage before using. Pour over this nonpareil dressing.

RUSSIAN SALAD

Mix one c. each of cold vegetables and marinate with French dressing. Arrange on lettuce leaves and garnish with hard boiled eggs forced through potato ricer or strainer and 1 tbsp. mayonnaise dressing.

The Flora Macdonald Cook Book 37

CUCUMBER BASKET SALAD

Three long regular shaped cucumbers; cut a piece from both stem and blossom end of each; then cut in halves crosswise. Cut two pieces from each section leaving remaining pieces in shape of basket. In removing pulp and seeds be careful to keep in as large pieces as possible to cut in cubes for refilling % of baskets, fill remaining half with tomato pieces. Place on lettuce leaves and pour over mayonnaise or French dressing.

ASPARAGUS SALAD

Drain and rinse stalks of canned asparagus. Cut rings of pimentos. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with mayonnaise dressing.

STRING BEAN SALAD

Mix two c. cold string beans with nonpareil dressing. Add a little finely chopped cucumber pickle. Mound in center of a salad dish and arrange around base thin slices of radishes and put on top a radish cut to represent a tulip.

CELERY SALAD

1 head celery Lartiapples TinG: nut meats nonpareil salad dress- ing Cut celery and same quantity of apples into bits. Mix well and dress with nonpareil dressing. May use celery and apples alone or celery and nuts without the apples.

COLD SLAW SALAD

Use small heavy cabbage, take off outside leaves and slice very thinly. Soak in cold water until crisp; drain, dry between towels, and mix with nonpareil salad dressing.

WARM SLAW SALAD 2 eggs iy €. sugar rc sour milk I tsp. mustard 1 tbsp. (heaping) butter Titsp. salt yc. strong vinegar 1 hp. tsp.pepper

medium size cabbage

Chop cabbage fine, cook dressing until thick, then pour over cabbage while hot.

38 The Flora Macdonald Cook Book

OYSTER SALAD

One can cove oysters, pour off the liquor, chop oysters fine, roll 12 to 14 crackers—mix with oysters adding small lump butter and four hard boil- ed eggs chopped—pour liquor over, chop any quantity of fresh celery and add to the above, and some chopped cucumber if desired. Make a dress- ing of one raw egg, one c. vinegar, one tsp. mustard, one tsp. salt, one tsp. pepper, and one tsp. sugar and tsp. of butter or olive oil, boiled until it thickens, cool and pour over mixture. Decorate with slices of hard boiled

SALMON SALAD

small can salmon TetsSp.)) oeiiustara

3 cold boiled potatoes I tbsp. butter (melted)

2 hard boiled eggs I tbsp. celery seed cucumber pickles 14 tbsp. pepper

YC. vinegar % tsp. salt

Set salmon in kettle of boiling water for 20 minutes. When cold break into flakes. Cut potatoes, eggs, and cucumbers in slices. Toss all together thoroughly and add vinegar.

SWEET BREAD SALAD

Simmer sweet bread until tender and cut into minute bits, marinate with French dressing, and either mix with celery similarly treated or serve with border of lettuce. In either case a rich mayonnaise is poured over at last minute.

TO PREPARE SWEET BREADS FOR SALAD

Put them into water remove pipes and membranes, cook in boiled salted water with one tbsp. lemon juice for 30 minutes, then plunge into cold water to harden.

ENGLISH WALNUT SALAD No. 1

Cut crisp celery into small bits and mix with it 2-3 quantity of English walnut meat which has been previously boiled for ten minutes in salted water with a slice of onion, a bay leaf and % dozen pepper. corns and a @ blade of mace. Plunge nuts into cold water and skin. Use dressing to moisten and serve each portion on a lettuce leaf.

ENGLISH WALNUT SALAD No. 2

Cut meats of walnuts in quarters, squeeze lemon juice over them, and let stand 15 or 20 minutes. Mix with half this quantity olives cut in quarters and few pieces of celery. Dress with Mayonnaise, make thin with cream. Serve very cold.

The Flora Macdonald Cook Book 39 -

PEANUT SALAD eines chopped peanuts 1% tsp. mustard ec: finely chopped celery 4 tbsp. butter (melted) 2 hard boiled eggs 6 tbsp. vinegar eggs (yolk) 2 eggs

2 % tsp. salt

Mix the peanuts, celery, and boiled eggs. Beat very light egg yolks, add slowly salt, mustard strained together; continue to beat, add butter and vinegar; cook in double boiler, stirring until it thickens; remove from fire and stir the two well beaten eggs. Before mixing add one c. whipped cream (cream may be omitted.)

LENTEN SALAD

Separate yolks and whites of six hard boiled eggs. Chop whites fine and marinate with French dressing. Arrange on nests of lettuce leaves. Force yolks through a potato ricer and pile on center of whites. Serve with French dressing.

COTTAGE CHEESE SALAD

hot cottage cheese mayonnaise dressing 1% |b. dates salt to taste

Seed dates and stuff with cottage cheese. Place a few leaves of crisp lettuce on plate with three or four tbsp. cottage cheese in center and about four of stuffed dates around this. Garnish with mayonnaise dressing. Can use prunes instead of dates.

TUNA FISH SALAD a la F. M. C.

(eeer tuna fish few chopped pimentos bunch celery mayonnaise enough to

14 ¢. cucumber pickle mix well

2 eggs (hard boiled) ‘

Mix all thoroughly and serve on lettuce leaves. Can use some cabbage in place of celery if desired. |

40 The Flora Macdonald Cook Book

Salad Dressings

MAYONNAISE TAtSDs anustard I egg (yolk) 14 tsp. pdr. sugar iC olive oil CS Resa lt I tbsp. vinegar | a pinch cayenne I tbsp. lemon juice

Mix first four ingredients in a small bowl, add egg, stir well with a spoon. Add oil a few drops at a time stirring until it thickens. If by chance you add too much oil do not attempt to stir it at once but take it up gradually. When thick thin with lemon juice, then add oil again until thick and last use the vinegar. When ready to serve add % c. whipped cream if you like. The cream makes it lighter and thinner. The oil should thicken egg almost immediately and the mixture should be thick enough to take up in a ball in a spoon before adding lemon juice or vinegar. Should the egg have a curdled appearance 1/3 tsp of unbeaten white and a few drops of vinegar will often restore smooth consistency. If it does not begin over with an- other egg yolk adding mixture gradually. Never mix mayonnaise with other ingredients until ready to serve. Lobster coral powdered will make a bright red. Spinach or chopped parsley green.

NONPAREIL DRESSING

8 eggs (yolks wellbeaten) 1% tbsp. pepper

I scant c. white sugar I pinch cayenne I tbsp. mustard DED te vinegar

A ©. rich cream 1 ied butter

I tbsp. salt

Mix first seven ingredients thoroughly. Boil vinegar and butter and pour over other ingredients stirring all the time. Return to fire and cook to thickness of rich cream. Four whole eggs may be used but color is not

so rich. This dressing may be bottled, corked and kept for several weeks. Good for slaw lettuce or any salad.

NONPAREIL (small quantity)

2 eggs (yolks) % scant tsp white pepper

4 ¢. sugar 2 small pinches cayenne Lott. mustard YC. vinegar

I tsp. rich cream Yc. butter

I scant tsp: salt 2

Mix first seven ingredients thoroughly. Boil vinegar and butter. When begins to boil pour over other ingredients stirring all the time. Return to fire and cook to thickness of rich cream.

The Flora Macdonald Cook Book Al

IRISH POTATO MAYONNAISE

I very small bkd. potato I tsp. powdered sugar I tsp. mustard 2 tbsp. vinegar Estsp. ye saltihc 4% C. olive oil

Mash the inside of potato. Add dry ingredients, add one tbsp. vinegar and rub mixture through a sieve. Add oil slowly and remaining vinegar. You can hardly tell that eggs have not been used.

CHICKEN SALAD DRESSING

4 ¢. rich chicken stock 1% tsp. pepper

4c. vinegar few grains cayenne eggs (yolks) YS C. thick cream

2tbsp. mixed mustard TC. melted butter

misp.) | salt

To stock, add vinegar, yolks slightly beaten and rest of dry ingredients. Cook in double boiler stirring constantly until mixture thickens. Strain, add cream and melted butter then cool.

BOILED DRESSING No. 1

4 eggs (yolks) 14 tsp. salt %ec. olive oil 3 tsp. powd. sugar 4 tbsp. vinegar I pt. whipped cream

I tbsp. lemon juice

Beat egg yolks slightly, add gradually % oil and lemon juice. Cook in double boiler until mixture thickens, chill and add gradually remaining oil, salt, and sugar. Add cream just before serving.

BOILED DRESSING No. 2 1% tbsp. salt 2 eggs (yolks) teisp, semustard 1% tbsp.melted butter 1% tbsp.sugar 34 C. milk 14 tbsp.flour 14 ¢. vinegar

few grains cayenne

Mix dry ingredients, add yolks, slightly beaten, butter, milk and vinegar very slowly. Cook in double boiler until mixture thickens, strain and cool.

SPANISH DRESSING

1% C. thick cream 2 tbsp. vinegar _ I ssp. salt few grains cayenne

Beat cream until thick, add salt, pepper, and vinegar very slowly, con- tinuing the beating.

42 The Flora Macdonald Cook Book

CREAM DRESSING No. 1

I tsp. mustard few grains cayenne THtSpa Salt I tsp. melted butter rhotsp.uy ) four I egg (yolk)

I tsp. powd. sugar 1/3°c. hot vinegar

yc. thick cream

Mix dry ingredients, add butter, eggs and vinegar slowly. Cook over boiling water, stirring constantly until it thickens. Cool, add to mixture cream beaten to stiff froth.

CREAM DRESSING No. 2

%4 tsp. salt 2% tbsp.melted butter % tbsp. mustard 34 C. cream 3% tbsp. sugar Yc. vinegar

I egg (slightly beaten)

Mix ingredients in order given, adding vinegar slowly. Cook over boil- ing water, stirring constantly until mixture thickens, strain and cool.

CREAM DRESSING No. 3

Pespo)) vanustard I tsp. butter

TOTS Py Beet I egg (yolk)

2atspumwiour 1/3 (Csevinegar

1% tsp. powd. sugar yc. thick cream, sweet or few grains cayenne sour

Mix dry ingredients, add butter, egg, and vinegar slowly. Cook in double boiler stirring constantly until mixture thickens, cool and add to heavy cream beaten until stiff.

CREAM DRESSING FOR WALDORF SALAD

% tsp. salt L2tSp.) Wit stara I tsp. flour or corn starch 2 tbsp. eisueadt 2 eggs (yolk) 2 tbsp. butter 34 C¢. cream 4 ¢. vinegar

Mix dry ingredients with butter, add yolks of eggs, then cream, lastly the vinegar. Cook in double boiler until it thickens, set aside until cold pour over fruit.

WALDORF DRESSING

2 eggs beaten Tec, sugar Yc. vinegar a pinch cayenne small piece butter % tsp. mustard

Follow general directions for making dressing and cook until thick.

The Flora Macdonald Cook Book 43 SLAW DRESSING 3 eggs (yolks beaten) I ¢ milk ic. sugar LE: tSp;))) mitlstard 2tbsp. melted butter f vinegar 1 tbsp. salt a pinch cayenne Ptsp..) corn starch wet with 3 eggs (whites well beat- milk en)

Beat together ingredients in order given. Cook in double boiler until it begins to thicken.

OIL DRESSING No. 1

14 tsp. mustard Zc. vinegar (diluted with

Hitsp.) sysalt coid water to make %c)

2tsp. powd. sugar 2 eggs (slightly beaten) few grains cayenne 2 tbsp. oil

Mix dry ingredients, add egg and oil, gradually, stirring constantly un- til thoroughly mixed, then add vinegar. Cook in double boiler until it thickens, strain and cool.

OIL DRESSING No. 2 4 hard boiled eggs ' Y%tsp. mustard 4 tbsp. oil 1% tsp. salt 4tbsp. vinegar few grains cayenne 4 tbsp. sugar I egg (white)

Force hard boiled eggs through potato ricer and rub smooth. Add sugar, mustard, salt, and cayenne, blend well and add gradually oil and vinegar stirring and beating until thoroughly mixed. Cut and fold in white of egg beaten stiff.

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