ANNIE DAMPMAN

Salad Dressing No. 2 — -One pint of sour cream, 2 eggs, 3 tablespoonfuls granulated sugar, 1 tablespoon (scant) of flour, 1 heaping teaspoon mustard, 1 teaspoonful salt, 2 table- spoonfuls olive oil, ^ cup vinegar. Mix all dry ingredients together first, then stir in the eggs, one by one, then add olive oil, then cream and last of all the vinegar. Boil in a double boiler, stirring constantly until the proper consistency. Keeps indefinitely. FLORENCE ZIEBER PENCIL.

Plain French Dressing — This dressing is used by the French on nearly all of their salads. Those who do not care for oil should use equal quantities of oil and vinegar or 1-3 vinegar to two-thirds oil ; but 4 parts of oil to 1 of vinegar are needed to make the genuine French dressing. The dressing may be mixed in a bowl and the salad added ; or the salad may be made as follows : Place the salt and pepper and a tablespoonful of the oil together, mix well and add to the salad. Stir lightly, put in the rest of the oil, stir again for a few seconds and lastly add the vinegar. Toss the salad and serve.

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Another way to make it is to put salt and pepper in a jar,^ add gradually the oil and lastly the vinegar and when all is in the jar, shake the jar every now and then while pre- paring the salad and by the time the salad is prepared the French dressing will be ready, too. This is the correct meas use: One saltspoonful of salt, >^ saltspoonful of pepper, 1 tablespoonful of vinegar and 4 tablespoonfuls of good oil.

How green you are and fresh!

Vegetable Salad — Cut ^ head of cabbage and several onions on the cabbage cutter. Cut ^ dozen tomatoes, 2 peppers, 2 stalks of celery. Mix thoroughly and serve with pepper and salt, French or mayonnaise dressing. Any quantity may be made and the proportions varied.

MRS. HARRY MAURER.

Egg and Lettuce Salad — Allow 2 eggs to each person, boil hard, chill, quarter or slice upon a flat dish which has been covered with lettuce and cut in narrow strips with a scissors. Slice 10 or more stuffed olives, scatter over eggs and add mounds of cooked dressing at intervals over the whole. Sprinkle with paprika and serve ice cold.

Cream Cheese and Date Salad — Mix a cream cheese with pepper and salt to taste and a little cream. Press into the cavities of dates from which the pits have been removed. Serve three or four dates on lettuce leaves with French dressing.

Sweetbread Salad — Parboil a pair of sweetbreads 20 min- utes. When cold, cut in Yi inch cubes. Mix with an equal quantity of cucumbers cut in y^ inch pieces. Season with salt, pepper, and paprika, and arrange in nests of lettuce leaves. For the dressing, beat Yi cup of heavy sweet cream with a Dover ^%% beater, add 3 tablespoons vinegar very slowly, continuing the beating, then season highly with salt, pepper, and paprika. Add 1 tablespoonful of sugar. In winter I often substitute celery for cucumber.

MRS. AARON SWARTZ.

Tomato Salad (Fine for a Luncheon) — Pare and chill six medium-sized tomatoes ; when ready to serve, cut in eighths, y^ of the way to the bottom ; then open like the petals of a flower, and put on a nest of crisp lettuce leaves. Mash cream cheese with a little French dressing and make into balls about as big as a large pea, put 8 of these balls in each tomato.

Dressing of Tomato Salad — One-half teaspoonful of salt, Y4 teaspoonful of pepper, ^ tablespoonful chopped parsley, 2 tablespoonfuls vinegar, 4 tablespoonfuls of olive oil, 1 finely chopped, red pepper. Mix and stir well.

MRS. AARON SWARTZ.

Apple and Walnut Salad — Select fine, mellow, tart apples. Pare, core and dice sufficient to make two cupfuls, add 1 cupful of diced celery and 2 cups of English walnut meat. Moisten with a cream salad dressing, serve on crisp lettuce and garnish with halved walnuts. Do not prepare the apples until just before time to serve, as they quickly discolor.

Jellied Fruit Salad — Dissolve 1^^ teaspoonfuls of granu- lated gelatine and 1^ cups of granulated sugar in 2 cupfuls of hot water, then add the strained juice of 2 lemons. Remove the pulp from three oranges and 1 small grape fruit, slice 3 bananas and mix with ^ cupful of chopped English walnuts, and 1 cupful of grapes that have been seeded. Pour the jelly over this and set away to cool. At serving time turn out on a nest of lettuce leaves. Garnish with mayonnaise and serve.

Pineapple Salad No. 1 — On a couple of crisp, chill, white lettuce leaves lay a chilled slice of drained pineapple. In the centre place a ball of cream cheese rolled in parsley. Dress with French dressing.

Pineapple Salad No. 2 — Calls for the crisp lettuce and pineapple slices. Then remove the pits from 3 dates for each person, and fill cavity with cream cheese. Place the dates on the pineapple and serve with French dressing.

Pineapple Salad No. 3 — The third pineapple salad has seeded white grapes and chopped pecans sprinkled over the pineapple, with French dressing.

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Tomato Salad — Trim ripe tomatoes, cut the tops off and scoop out centres. Fill with equal parts of chicken, hard boiled eggs and a little sweet Spanish onion chopped to- gether (or chicken and celery), serve ice cold on crisp lettuce with stuffed olives cut in halves and arranged over the top and among the lettuce leaves. Serve a good cream salad dressing over all.

Pilgrim Salad — Pick a head of lettuce apart, washing carefully, and shred very fine with a pair of sissors. Peel two apples, cut in quarters, remove cores and slice very thin, place in bowl, pour over them 2 tablespoonfuls of lemon juice to prevent the apples discoloring. Mince fine 1 green and 1 red pepper, ^/^ cup of cooked chestnuts. Place shredded salad on salad plate, lay slices of apple around, forming a horseshoe, sprinkle with finely minced peppers and chestnuts, and pour over it the dressing.

Tomato Salad — Unpeeled tomatoes are never offered in a salad at a well served table. The skins should be removed by immersing in boiling water for a minute before they are sliced ; a little parsley, thyme, tarragon and chives chopped fine and added to the French dressing make a delicious addi- tion to tomato salad. If mayonnaise dressing is used the tomato should be peeled and left whole, with a small piece scooped out at the top for the dressing to be put in. For the sliced salad with French dressing the ripest possible fruit should be used, but when they are served whole, good, firm ones should be used.

Peanut Salad — Soak 1 cup of the nut meats in olive oil, drain them and mix with two cups of finely cut celery and 1 dozen pitted olives. Mix them with a mayonnaise dressing and serve on lettuce leaves. This is a nice salad to serve with duck.

Vegetable Salad — Take any vegetable that you have left over from previous meals, such as peas, carrots, beets, beans, etc., mix them together, dress well with a good French dress- ing, heap into a mound and serve on lettuce leaves. Cut the vegetables as near the same size as possible.

SALADS 113

Chicken Salad — So much has been written about this salad that the average housekeeper has come to consider it a very difficult dish to prepare, while it really is one of the simplest. Chicken used for salad should always be boiled. After being boiled the chicken should not be removed from the water, but the kettle should be set in a cool place and the fowl taken out when perfectly cold. Remove the skin, fat and bones, and cut the meat into small pieces. Celery is almost invariably preferred for chicken salad, although lettuce is some times used. The celery, which should be crisp and white, is cut into small pieces and mixed with the meat, after which a mayonnaise dressing is added. A little more celery than chicken meat is used. For large parties when the chicken is likely to dry from being cut before it is needed, it is best to keep it moist by adding a French dressing as soon as cut. This dressing must then be drained ofif before the mayonnaise is added. In making chicken salad allow 1^ cupfuls of mayonnaise dressing, 1^ pints of celery and 1 pint of chicken. If a large quantity of dressing is required a cupful of whipped cream may be added to every pint of mayonnaise. This makes the dressing lighter and the oily flavor less noticeable.

S. I. A.

Pretty Individual Salad — An individual salad for the luncheon table always looks well and is pleasing. This recipe for orange salad is new. Take ^ orange, divide it into its sections ; peel them as well as you can and spread them out on a dish in wheel shape. In the centre of the wheel place chopped dates and walnuts and a maraschmo cherry. A French dressing, mayonnaise, or boiled dressing may accom- pany the salad. Serve on crisp lettuce.

Mixed Green Salad — Make a bed of crisp, light green, lettuce leaves. In a separate bowl mix onions, sliced very thin, cucumber, canned string beans, and peas, and some green asaparus tips, using a French dressing plentifully sea- soned with salt and pepper, as all these vegetables need high seasoning. When you have mixed the salad thoroughly arrange in a mould on lettuce leaves.

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Fruit Salad — One large grape fruit, 2 oranges, 1 pound of white grapes, cut in half and seeds taken out, ^ pound English walnut meats, a little pineapple if you like. Prepare fruit and let drain in colander for four hours.

Dressing for Fruit Salad — Yolks of 4 eggs, 4 tablespoon- fuls of sugar, 2 tablespoonfuls vinegar, 2 tabkspoonfuls of water. Put this in double boiler ; when thick, add large lump of butter. When entirely cold stir into it 1 pint of whipped cream. Just before serving mix with fruit. Serve on lettuce leaves. N. G.

Salad — Sardines and tomatoes served on crisp lettuce leaves make a good salad. MRS. MAUGER.

Bean Salad — One can red kidney beans, 1 stalk celery, 1 pepper, 1 onion, 1 tomato, 8 sweet pickles. Cover with vinegar sweetened and salted to taste.

MRS. JOHN BAIR.

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116 RECIPES FROM MY FRIENDS

RECIPES FROM MY FRIENDS 117

118 RECIPES FROM MY FRIENDS

" No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies."

— O. W. Holmes.

Sunshine Pie

A pound of patience you must find; Mix well with loving words and kind. Drop in two pounds of helpful deeds, And thought for other people's needs, A peck of smiles will make the crust, Then stir and bake it well you must; And now we ask that you will try A slice from off our sunshine pie.

— Mrs. Staples, Mettowee Cook Book.

Lemon Pie — One cup of sugar, 2 tablespoonfuls corn starch, IJ/^ cups of boiling water, i^ tablespoon butter, pinch of salt. Cook until clear; when cold, add the yolk of 1 egg, grated rind and juice of 1 lemon. Line a pie plate with pastry and bake, then fill, beat the white to a stiff froth with 1 tablespoon of sugar. Put in oven and brown.

MRS. HOWARD RICH.

Lemon Tart — One cup of sugar, y^ cup of molasses, 1 cup of water, 1 heaping tablespoonful flour, 1 egg, grated rind and juice of 1 large lemon. Line pie dish with pastry, mix sugar, molasses, flour, egg and lemon, add water and fill in pie dish.

Sweet Strips for Top — One large cup of flour, 1 cup of sugar, 1 tablespoonful butter, 1 teaspoonful of baking powder, milk enough to moisten. Mix flour, sugar, baking powder and butter well together. Moisten with milk, roll and cut into strips, lay over top and bake in moderate oven.

MRS. ELMER THOMPSON.

Bread Custard — One-fourth cup of butter, ^ cup of white sugar, ^ cup of milk, 1 cup of bread crumbs, a little nutmeg.

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German Shoo-Fly — Line 4 pie plates with rich pastry. Mix Yz cup of butter and lard, 3 cups of flour, 1 cup of brown sugar. Mix 1 cup of molasses (dark), 1 cup of boiling water, 1 scant, level tablespoon soda. Mix all together and sprinkle some of the crumbs on top, or put liquid into lined pans and sprinkle all of the crumbs on top. Spices can be added. MRS. GEORGE STRICKEER.

Why the Pie Boils Over — When the fruit in tarts boils over it is because the bottom heat is too strong, as is often the case in a gas stove. To prevent this, stand the pie dish in another containing water or on a tin covered with a little sand.

Lemon Custard — Make a pastry and bake it. Two cups of water, 2 cups of sugar, 1 lemon, 2 tablespoonfuls of corn starch and 3 eggs. S. M.

Doughnuts, Diamond Ponds — One cup of sugar, 1 ^^^ and a little salt beaten together, 1 cup of sour milk, 1 table- spoonful of sour cream or 1 tablespoon of hot lard out of the frying dish, 1 teaspoonful of soda. Flour enough to roll out well. MRS. HERBERT LITTLE.

Crumb Cake — Mix thoroughly 2 cups of sugar, ^ cups of butter and lard, 3^ cups of flour, 2 teaspoonfuls baking powder, }4 grated nutmeg. Take out ^ of the crumbs to sprinkle on top, add 3 well beaten eggs and 1 cup of sweet milk. Divide into 4 pie plates, and sprinkle crumbs on top. Bake quickly. MRS. GEORGE STRICKLER.

Sweet or White Potato Pie — One and one-half pounds of potatoes, mashed, without milk, ^ pound of butter melted, 6 eggs, Yd, pounds of sugar, ^ pint of milk or cream. Flour crust and bake until set. K. E. S.

Molasses Doughnuts— One cup of molasses, Yz cup of sugar, 1 ^g^, 1 cup of sour milk, 1 teaspoonful soda, pinch of salt, little nutmeg, 1 teaspoonful hot lard, enough flour to make a soft dough. Fry in hot lard.

MRS. HOWARD RICH.

Baking Powder Pastry— Sift together 2 cups of flour, y^. teaspoonful of baking powder and a pound of salt. Beat the white of 1 ^%g to a stiff froth and add to the flour, then make into a paste with ^ cup of ice water. Roll into a thin sheet. Divide Yz cup of butter into 3 parts. Take one of these parts and cut into pieces and dab over the sheet of pastry, dredge lightly with flour, then fold into 3 and roll out into a thin sheet. Repeat this with the other two pieces of butter. After it has been folded and rolled for the third time, it is ready for use. This pastry can be kept for a few days in a cool place.

Mrs. Kecly's Famous Puff Pastry (for Two Pies) — One- half pound and 3 ounces of flour, ^ pound of butter, ^ pound of lard, 1 teacup of water. Cut the butter and lard in the flour with a knife until quite fine, then add water, a little at a time. It may not take the whole cup full, as the dough must not be too wet, using the knife to mix it. Never use the hands when handling the dough, as the warmth of the hands makes the shortening warm and hard to handle. Roll out in a sheet about ^4 of an inch thick, then turn the ends and sides of the dough inside of the rolled out sheet. Roll out again. Do this once more. Then roll the sheet of dough medium thick. Roll up as you would jelly cake. Cut into 4 parts, as each part is enough for 1 layer in the pie plate. Before putting on the top crust, wet the under crust around the edges with cold water which will keep the juice from cooking out. Have butter, lard, and flour cold, especially in the summer time. Use ice water. Put the butter and lard on ice the night before using. You can keep the dough on the ice for several days, if you only want to bake one pie at a time.

MRS. FANNY KEELY,

Lemon Tarts — One lemon grated, Ij^ cups of sugar, 1 tablespoonful of flour, yolks of 4 eggs, 1 pint of milk that has been boiled and cooled. Add to milk butter size of an ^g^. Beaten whites of eggs add last. Line pie plate with pastry and pour mixture in. ELLA ROEDER FRY.

Plain Pie Crust — One pound 2 ounces of flour, ^ pound of lard, a little salt ; wet with water. L. B.

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New England Cream Pie — Two cups of flour, 1 cup of sugar, 2 teaspoonfuls cream tartar, 1 teaspoonful soda, a little salt. Sift all together twice, put 1 egg in cup and fill cup with milk, add the other ingredients. Stir well and add j^ cup of lard and butter. Flavor to taste. This makes 2 cakes. Put whipped cream between and on top and serve.

MRS. HOWARD R. RICH.

Sliced Sweet Potato Pie — Line a pie plate with rich pastry and set in oven until a light brown ; slice steamed sweet pota- toes. Steep 2 teaspoonfuls of cinnamon and 1 of cloves in ^ teacup of whisky and a little water, that is, take nearly ^ cup of whisky with a little water, making y^ cup in all, but nearly all whisky. Put a layer of potatoes on the baked crust, then bits of butter and sugar, about 1 tablespoonful of each for a pie, then pour over a little of the whisky and water and so on until the plate is filled. Bake with an upper crust. Apples may be used raw in the same way.

MRS. MAXWELL.

Workingman's Pie — Cover a pie pan with the usual pie dough ; add a thin layer of molasses, a cover of biscuit dough is then placed on the molasses. The biscuit dough is made as follows : Two cups of sugar ^ cup of butter, 1 cup of sweet milk, 2 teaspoonfuls baking powder. Flour enough to roll. Sweet or sour milk can be used. When sour use 1 scant teaspoonful of soda. MRS. W. H. LUDEN.

Banbury Tarts — Celebrated in Shakespeare's time and served at Club on Shakespeare Day. The pastry by Mrs. Randolph Meek. Six cups flour, 2 cups lard, 1 teaspoonful of salt. Moisten with ice water. The Filling^ — By Mrs. John F. Beyerle. Cook 2 pounds of seeded raisins, y^ pound of currants, 4 ounces of candied orange peel, taken through meat grinder, then add ^ ounce of cinnamon, scant ^ ounce of allspice, ]^ cup butter, 2 cups sugar, 1 lemon, juice and grated rind. Mix thoroughly and cook slowly, preferably in double boiler. Cut dough in 4-inch squares after rolling thin and place a spoonful of filling in each, turn over and moisten with cold water to close, press edges with prongs of fork. This quantity will make 4 dozen tarts.

PAN CAKES, FRITTERS, ETC. 123