Part 5

Chopped raisins, nuts and celery.

Cherries, oranges and bananas with French Dressing.

Watercress served with French Dressing.

Small cabbages may be cut and shaped into very artistic salad cups.

Halves of oranges and grape fruit skins make beautiful salad cups.

Red pepper pods cut in various shapes make a pretty salad garnish.

Always heat crackers to make them crisp when serving with salad.

BOILED SALAD DRESSING No. 1

½ cupful sweet or sour cream ¼ cupful vinegar ¼ cupful melted butter 1 teaspoonful salt 1 teaspoonful flour 1 teaspoonful mustard 1 teaspoonful sugar

Smooth mustard in a little water, add flour, then salt, sugar and cream. Add this mixture to the heated vinegar on the range, and stir till it thickens, then remove from fire, add butter and stir till smooth. Serve cold.

If milk is substituted for cream, use a teaspoonful more butter.

BOILED SALAD DRESSING No. 2

2 cupfuls milk 1 cupful vinegar ½ cupful sugar 2 eggs 1½ tablespoonfuls flour 1½ tablespoonfuls butter 1½ teaspoonfuls mustard 1 teaspoonful salt

Smooth flour in half of milk, putting other half to heat, after which stir butter, flour and milk together. Add the other ingredients, stirring constantly till thickened. May be kept in a cold place for months.

SOUR CREAM SALAD DRESSING

½ cupful sour cream yolk 1 hard boiled egg pinch of salt 1 tablespoonful vinegar 1 teaspoonful sugar dash of pepper

Cream the yolk, add sour cream, and beat in sugar, salt and pepper.

FRENCH DRESSING No. 1

4 tablespoonfuls lemon juice ½ teaspoonful salt dash of cayenne pepper

Mix and serve cold.

FRENCH DRESSING No. 2

4 tablespoonfuls olive oil 2 tablespoonfuls vinegar ¾ teaspoonful salt ¼ teaspoonful pepper

Mix thoroughly.

MAYONNAISE DRESSING

yolks 2 eggs 1½ cupfuls olive oil 2 tablespoonfuls lemon juice vinegar 1 teaspoonful salt 1 teaspoonful mustard 1 teaspoonful powdered sugar dash of cayenne pepper

Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well and add one-half teaspoonful vinegar. To this add one and one-half cupfuls oil, gradually, a few drops at a time, stirring constantly. Have ready two tablespoonfuls each, oil and vinegar, and as the mixture thickens, add this oil and vinegar alternately, stirring constantly.

Always use a very cold dish in mixing Mayonnaise.

One-third cupful of cream stiffly beaten is good added to the Mayonnaise just before serving.

A pleasing change is made by using equal parts of Mayonnaise and Boiled Dressing.

WHITE MAYONNAISE DRESSING

In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice for vinegar, and whites for yolks.

CHEESE SALAD No. 1

Press grated cheese into small balls, and roll in chopped nuts.

Cut celery in very fine long strips, arrange like a bird nest, and plate two cheese balls within. Serve with French Dressing.

Instead of celery, cabbage stalk may be cut in very fine long strips, sprinkled with celery seed.

CHEESE SALAD No. 2

2 cupfuls whipped cream ¼ cupful grated cheese 1 tablespoonful gelatin ¼ teaspoonful salt dash cayenne pepper dash dry mustard

Dissolve gelatin in the least possible warm water, not hot water. When cool, stir in with the other ingredients, mixing very thoroughly. Put in tiny moulds and set on ice. Serve with French Dressing.

CREAM CHEESE SALAD No. 1

Smooth cream cheese and chili sauce together, shape into small balls, and serve on lettuce.

CREAM CHEESE SALAD No. 2

1 cream cheese 1 cupful ripe olives milk 1 head lettuce ½ cupful nuts

Remove stones from and cut olives in small pieces. Smooth cheese to paste by adding a little milk or cream, and shape into small balls. Mix nuts and olives and place among lettuce leaves in center of plates. Put cheese balls around these centers, and serve with French Dressing.

COTTAGE CHEESE SALAD

Press cottage cheese into any preferred shape, surround with leaves or flowers, and cover with a dressing of two-thirds Mayonnaise and one-third whipped cream.

COOKED CABBAGE SALAD

½ cupful sugar ½ cupful vinegar ½ cupful cream ½ cupful butter 1 teaspoonful mustard ½ teaspoonful salt 2 eggs 1 small cabbage

To the beaten eggs add creamed butter and sugar, vinegar, mustard and salt. Mix thoroughly, add cream and let come to a boil, then stir in the finely chopped cabbage, boil about two minutes, and serve hot.

Milk may be substituted for cream by adding a little more butter.

EGG SALAD IN POND LILY STYLE

One hard boiled egg for each plate. Remove the shell while hot, commence at the small end and cut nearly to the other end to form six petals. Remove yolks, and set whites in a dish for the ends to curl up. Mash the yolks, adding a little dressing and shape into small mounds in the centers of whites. Serve each egg on the stem of a large nasturtium leaf with Boiled Salad Dressing No. 1, on one side.

For a pretty suggestion of water, serve on an inexpensive small round mirror.

FRUIT SALADS

APPLE SALAD No. 1

Peel and slice apples, pour over them at once a little lemon juice, to prevent discoloration. Add plenty of whole nut meats and serve with Mayonnaise Dressing.

APPLE SALAD No. 2

Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve with French Dressing.

CHERRY SALAD

Stone a sufficient number of cherries, insert a peanut in each, arrange on lettuce, and serve with Mayonnaise Dressing.

FRUIT SALAD

Oranges may be used alone, with nuts, or with apples, nuts and pineapple. Serve with Mayonnaise Dressing.

NUT SALAD

mushrooms nuts stuffed olives celery

Cut in small pieces, place on lettuce leaves and cover with Mayonnaise Dressing.

NUT AND APPLE SALAD

Combine sliced apples, nuts and a few chopped figs. Serve in shells made of halves of orange skins, and put whipped cream on top.

POTATO SALAD No. 1

Boil potatoes in their skins. When cooked, pour off the water and let them remain a few minutes in the kettle to prevent their becoming soggy or sticky. Chop one-half an onion and mix in with potatoes, with some chopped parsley. Serve with French Dressing.

POTATO SALAD No. 2

Slice a dish of cold potatoes. Chop some celery, parsley and an onion, mix well, sprinkle with celery salt, add one-half of sliced hard boiled egg to each plate, and serve with French Dressing.

A little chopped cabbage is an agreeable addition for a change in Potato Salad.

PRUNE SALAD

Soak dried prunes all night in cold water, or leave a few moments in hot water. Remove pits and cut fruit lengthwise. Arrange on a lettuce leaf, sprinkle with chopped nuts, and serve with a dressing of equal parts whipped cream and Mayonnaise Dressing.

TOMATO SALAD NO. 1

6 tomatoes ½ cream cheese 1 dessertspoonful sherry wine pinch of salt 1 dessertspoonful chopped parsley 1 dessertspoonful chopped pepper ½ teaspoonful chopped onion

Peel tomatoes and remove a portion of the center, sprinkle with salt and chill on ice. Smooth the cheese to a paste, adding the other ingredients, and fill in the tomato centers. Put a bit of Mayonnaise Dressing on top, setting each tomato on a lettuce leaf with any preferred garnishing.

Tomatoes may be stuffed with asparagus tips.

TOMATO SALAD No. 2

Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise Dressing, and scatter over that a few nut meats.

TOMATO JELLY SALAD

Harden the jelly in a large flat dish, and cut out any desired shapes and place on lettuce leaves. Mix one-half cupful each stoned chopped olives and chopped cucumber pickle, with a little Mayonnaise Dressing.

VEGETABLE SALAD No. 1

Keep onions, lettuce and young mustard in cold water an hour or two, chop and serve with French Dressing and sliced hard boiled eggs.

VEGETABLE SALAD No. 2

String beans, peas, lima beans, sliced tomatoes, cucumbers and onions arranged on a lettuce leaf and served with French Dressing is a favorite salad.

Any one, or two or three ingredients may be omitted.

FRITTERS

CORN FRITTERS

1⅓ cupfuls flour 2–3 cupful milk 1 cupful corn 3 teaspoonfuls baking powder ¼ teaspoonful salt 1 egg

To the well beaten egg, add milk, part of the flour and salt, mix the baking powder with remainder of flour, and add alternately corn and flour. Dip with a teaspoon and drop in deep cooking oil to fry.

About two and one-half ears of sweet boiled corn will make one cupful after kernels are cut off.

This recipe makes sixteen fritters.

Serve with syrup.

APPLE FRITTERS

Substitute two medium size tart apples finely sliced, for the corn in Corn Fritters.

BANANA FRITTERS

Substitute two medium size bananas cut in very small pieces, and one tablespoonful lemon juice, for the corn in Corn Fritters.

PIES

When a pie is ready to bake, pour cold water over it, drain quickly and place immediately in hot oven.

If a lower crust is wet with the beaten white of an egg before filling with soft mixtures, it will prevent filling from soaking in.

Do not take hot pies suddenly to a cold room, as the sudden change makes them “heavy.” And do not leave them on a hot stove after being baked.

Grease pie plates with butter. It helps make a flaky crust.

A strip of clean muslin about two inches wide, wrung from cold water and pinned around the edge of juicy pies, will keep juice in and keep edge from burning.

Another plan is to insert a small funnel of white paper, small end down, in the center of the upper crust, for the escape of steam.

Sprinkle a little flour over a lower crust before filling in juicy pies.

A very good way to prevent juice running out, is to put the sugar in the lower crust before filling in the fruit.

See that under crusts around outer edge are loose from pie plates before baking.

Under crusts to be baked a day before using, are made even by baking one crust between two pie plates of the same size.

CINNAMON ROLLS

Whenever pie crust dough is left, cut in narrow strips, spread with softened butter, sprinkle with sugar and cinnamon, roll and bake like a jelly roll.

SHORTCAKE

Use directions for Baking Powder Biscuit. Cut open the biscuits, butter well, and spread with whatever fruit is in season. Place the upper half of the biscuit over the under piece with its crust down, that is, on the fruit, spreading another layer of the sugared fruit on the top, with whipped cream above this top layer, if desired.

Berries, pineapple, oranges, etc., etc., are all nice in shortcakes.

PIE CRUST No. 1

1 cupful flour ½ cupful butter salt ¼ cupful very cold water a pinch of baking powder

Sift the flour and baking powder together, add the salt and the softened (not warm) butter, then the water. Turn onto a floured moulding board, sift a little flour over and turn over till right to roll out. This makes just two pie crusts, or a lower crust for one pie, and four small biscuits.

PIE CRUST No. 2

4 cupfuls flour 2 cupfuls butter ¼ cupful very cold water pinch of salt

Mix salt in flour and add one-half softened (not warm) butter and enough very cold water to form a stiff dough. Turn this on the floured moulding board, sprinkle with flour, spread with some of the butter, fold over, roll out, spread on more butter, fold over, roll out, spread for the third time, fold and roll and fit on pie plates. Will make four pies.

SOUR MILK PIE CRUST

1 cupful flour ¼ cupful sour milk pinch of salt ½ cupful butter ⅛ teaspoonful soda

Mix the softened butter with part of flour, add milk with soda dissolved in it, salt, and remainder of flour. Turn on the floured moulding board in a soft dough, roll, and fit on the pie plate.

APPLE PIE

Have ready, apples peeled and cut in thin slices, or apples that have been cooked like Apple Sauce. Line a pie plate with crust.

A little chopped fresh lemon peel sprinkled over the fruit is a tasty addition. Or powdered lemon peel flavoring is fine.

A teaspoonful of strong cold tea added to the apple sauce filling is nice.

FRIED APPLE PIE

Roll out Baking Powder Biscuit dough to about one-quarter inch in thickness, and cut in circles about five inches in diameter. A tin can cover that size is a good cutter. Fill the center of half this round piece with about one tablespoonful Apple Sauce. Moisten the edge of dough with cold water, folding the empty half over the sauce, pressing the two edges tightly together making a pie shaped like a half circle. Fry like doughnuts in hot cooking oil. Drain them on clean brown paper. Eaten hot or cold, with cheese if desired.

APRICOT PIE

1 cupful mashed apricots ½ cupful sugar 2 eggs 1½ tablespoonfuls flour pinch of cream of tartar

Soak apricots in cold water over night, or scald. Cook till tender. To the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust already baked and bake. Add cream of tartar to whites, beat stiffly, add two extra tablespoonfuls sugar, spread over pie, and return to oven to brown slightly.

CUSTARD PIE

Spread crust on the plate the day before filling, and keep in cold place. This applies only when no baking powder is used, as baking powder works as soon as it is dampened.

CUSTARD PIE FILLING

2 cupfuls milk 2 eggs ¼ cupful sugar 1 tablespoonful melted butter pinch of salt a little nutmeg

Stir in the well beaten eggs to sugar, milk and salt, add butter, pour into pie crust, grate a little nutmeg over it, and bake in a moderate oven.

Heat the milk before mixing Custard Pie Filling.

COCOANUT PIE FILLING

Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut, and sprinkle more over the top in place of nutmeg. A little vanilla flavoring may be added.

CRUSTLESS PIE

1 quart milk 3 eggs pinch of salt ¼ cupful sugar ¼ cupful flour ½ teaspoonful flavoring

To the well beaten eggs, add the other ingredients, pour into a buttered pie plate and bake.

DATE PIE FILLING

1 lb. dates 1 cupful thick cream yolks of 3 eggs 2 tablespoonfuls butter 1 teaspoonful cinnamon ½ teaspoonful cloves

Soak the dates (2 cupfuls weighing 1 lb.) over night in cold water, and stew until soft enough to put through colander. Mix well and add all the other ingredients. Mix thoroughly and bake brown in one crust. Cover with the following meringue and return to oven to brown.

MERINGUE

To the stiffly beaten whites of two eggs, add three tablespoonfuls of granulated sugar (not powdered). Flavor with a few drops of flavoring, if desired.

In making Meringue one tablespoonful very cold water may be substituted for one egg. Beat the water in with the white of egg.

LEMON PIE No. 1

1 cupful water 1 cupful sugar yolks 2 eggs 3 tablespoonfuls flour a pinch of salt juice and grated rind of 1 lemon

Make crust as per directions given, and bake.

Beat yolks, smooth in flour, add water, sugar, salt and lemon, cook in double boiler till the mixture thickens, pour in baked crust. Beat the whites very stiffly, add 1 tablespoonful sugar, spread over pie and put in oven to brown slightly.

LEMON PIE No. 2

1 cupful sugar 1 cupful milk 2 eggs 3 tablespoonfuls flour juice and grated rind of 1 lemon

Beat sugar and yolks together, add flour and milk and continue beating. Beat the whites stiffly and stir lightly into the mixture.

Make crust as per directions previously given. This filling may be poured into a baked crust as per Lemon Pie No. 1, or filling and crust baked together.

LEMON PIE No. 3

1 cupful sugar 3 eggs 4 tablespoonfuls water juice of 1 lemon

Beat yolks, add sugar, water and lemon and cook till thickened, in double boiler. Remove from stove and beat in stiffly beaten whites. Pour into crust and bake.

Add one crushed banana put through a colander to a lemon pie filling, if desired.

MINCE PIE

¾ cupful chopped nuts 1 cupful tart chopped apples ¼ cupful raisins ¼ cupful fruit juices ½ cupful sugar 1 tablespoonful vinegar 1 tablespoonful currants 2 tablespoonfuls butter ½ teaspoonful cinnamon ½ teaspoonful salt a pinch of cloves and mace

Mix all together very thoroughly, adding more sugar or vinegar to suit taste. Bake in two crusts. Makes one pie.

PUMPKINS AND PIES

Pumpkin may be grated raw and used as when cooked, making less work to prepare.

Grating, now-a-days, usually means running through the food chopper.

A pumpkin may be baked by cutting it in two, removing seeds, scooping it from the shell with a mixing spoon and crushing through a colander.

In selecting a pumpkin, choose a glossy one that is flat on both ends.

Chopped pecan and English walnuts sprinkled over a pumpkin pie just before putting it in the oven, give an agreeable flavor.

Shredded cocoanut sprinkled over a pumpkin pie just as it goes in the oven, is nice.

PUMPKIN PIE No. 1

1¼ cupfuls pumpkin 1 cupful milk ½ cupful sugar ½ teaspoonful salt ½ teaspoonful cinnamon 1 egg

Prepare the pumpkin by washing, cutting in pieces, paring and steaming till soft. Rub through a colander or sieve. To the required amount add the beaten egg and other ingredients, mixing thoroughly. Pour into a crust with a high rim.

This recipe may be varied by using squash instead of pumpkin, and the required amount of sweetening used being half sugar and half molasses.

PUMPKIN PIE No. 2

Prepare the filling as per Pumpkin Pie No. 1. Butter the pie tins, just cover the bottom with corn meal. Pour in the filling, and bake.

PRUNE PIE

May be made by substituting prunes for apricots in Apricot Pie recipe.

RHUBARB PIE No. 1

2 pints rhubarb 1 pint sugar 1 cupful water juice of 1 lemon

Peel and cut rhubarb into half inch lengths, add other ingredients and stew until tender. Bake between two crusts. Serve with whipped cream, if desired.

RHUBARB PIE No. 2

Peel and cut rhubarb into half inch lengths and place on lower crust. Mix one cupful sugar very thoroughly with one tablespoonful corn starch and put over rhubarb. Moisten the edge of lower crust with cold water, put on the upper crust and press edges firmly together. Bake about thirty minutes.

SQUASH PIE

2 cupfuls Hubbard squash 3 cupfuls milk 1 cupful sugar 4 eggs pinch of salt 1 tablespoonful butter 1 tablespoonful brandy ½ teaspoonful ginger ½ teaspoonful cinnamon ½ grated nutmeg

Beat eggs and mix thoroughly with other ingredients, the butter being first softened and squash run through colander. Pour in crust and bake.

If crust is spread on the plate a day before and kept in a cool place, it will be nicer than when freshly made. But dough will not keep fresh when mixed with baking powder.

SWEET POTATO PIE

1 cupful mashed sweet potatoes ½ cupful sugar 1 cupful milk 1 egg ½ teaspoonful salt ½ teaspoonful nutmeg ½ teaspoonful ginger

Mix the beaten egg with the other ingredients and bake about thirty minutes in one crust, adding Meringue.

PUDDINGS

APPLE DUMPLINGS

Cut into about eight pieces each, ten or twelve pared and cored, rather tart, medium sized apples. Put into a kettle with water enough to about half cover them. Add one cupful sugar. Have this apple sauce started boiling when the dumplings are added. For the dumplings—

½ cupful sour milk ½ teaspoonful soda ½ teaspoonful salt ½ teaspoonful sugar butter size ½ egg flour

Stir the soda dissolved in little water, into the milk, add salt, sugar, a little flour, part of the softened butter, more flour and butter, and flour till no more can be stirred in.

Drop from a dessert spoon dipped each time in cold water, on top of the boiling apple sauce. This makes eight dumplings, not too thick, the size of a biscuit.

THE SAUCE

Use Pudding Sauce No. 1 and substitute a little ground cinnamon for lemon flavoring.

Place a clean piece of white cotton cloth over the kettle after putting dumplings in, fit the cover on closely and your dumplings will not “fall.”

BAKING POWDER DUMPLINGS

½ cupful milk 2 teaspoonfuls baking powder ½ teaspoonful salt ½ teaspoonful sugar butter, size of egg flour

Mix part of the milk with a little flour, salt, sugar, add softened butter, then more flour with the baking powder sifted in. Mix to right consistency to make a soft dough, roll lightly, cut with a small biscuit cutter and drop over apple sauce as in directions for Apple Dumplings.

Peach sauce may be substituted for apple sauce in Apple Dumplings, and Pudding Sauce No. 2 used.

SOUP DUMPLINGS

2 cupfuls flour 1¾ cupfuls boiling water 3 teaspoonfuls baking powder ½ teaspoonful salt

Put flour, baking powder and salt in the sifter, sift into a mixing bowl. Stir rapidly while adding the water. Turn on to moulding board, roll, and cut like biscuits. Drop into hot soups and boil till done.

BREAD PUDDING