Anson County cook book

Pinch salt. Pare, chop and drain cucumber and pineapple. Dissolve gelatine (which has been soaked in cold water) in boiling water. Add other ingredients and turn into mold. — Miss Elizabeth D. Horne. MARION CLUB SALAD 1 quart cream V2 lb. blanched almonds 1 quart mayonnaise 1 teaspoon salt 1 box Knox gelatine 1 can Royal Anne cherries % cup sugar 2 cans sliced pineapple. Soak each envelope of gelatine in a cup of pineapple juice 5 minutes. Add 1 pint boiling water. Add sugar and put in cool place. Whip cream stiff and place on ice. Cut pineapple and almonds in small pieces, and seed cherries. As soon as gelatine begins to congeal add in the following: cream, mayonnaise, cherries, pineapple, almonds and salt. Serve with mayonnaise. Will serve twenty. — Mrs. C. S. Brasington. C H E V RO L ET BETTER IN EVERY WAY BEAUTIFUL AND DEPENDABLE Why not have a Demonstration Today? COOKE-CHEVROLET CO, FRUIT SALAD NO. 1 1 can sliced pineapple or pear Vz lb shelled pecans 1 lb. white grapes V2 lb. marshmallows Cut up pineapple, grapes (cherries may be substituted) and marshmallows. Drain off juice and combine with the following dressing 3 hours before serving: Dressing Juice of two oranges 2 eggs Juice of two lemons 2 tablespoons corn starch 2 tablespoons sugar. Mix well with beaten eggs and cook carefully (in double boiler) until it thickens. When cold add one half pint of cream whipped. — Mrs. W. O. Goode. FRUIT SALAD NO. 2 1 can peaches or apricots 1 package gelatine 1 can pineapple 1 can white cherries Marsh mallows. Place in large pan, 1 layer pineapple, 1 layer peaches or apricots, 1 layer white cherries, 1 layer chopped marshmallows. Pour over all gelatine made by recipe on package, only using fruit juice instead of water. Leave in the refrigerator until congealed. Salad Dressing 1 cup sweet milk V2 teaspoon salt 1 tablespoon sugar G tablespoons Wesson oil 1 tablespoon Melrose flour M cup vinegar V2 tablespoon mustard 3 egg yolks. Beat egg yolks and Wesson oil as for mayonnaise, add all other ingredients except vinegar, set on stove, stir until it come to boiling point. Pour in hot vinegar, stir constantly, and let boil a few minutes. Remove from fire and set aside. Just before serving, add V2 cup whipped cream, beat until smooth. When put on fruit salad, shake a little paprika on dressing. —Mrs. G. K. Craig. 7 s. SALMON SALAD V2 tablespoon salt ¥2 tablespoon mustard 1 tablespoon sugar 1/4 tablespoon Melrose flour 1 can salmon 1 egg % cup milk M cup vinegar V2 tablespoon gelatine, soaked in % cup water Mix dry ingredients, add milk and egg. Beat slightly. Put over hot water, add vinegar slowly, and cook until thick like custard. Add soaked gelatine, dissolve and then add salmon, from which skin and bone has been removed. Diced celery can be added if desired. Mold, and serve on bed of lettuce leaves, garnished with cucumber and tomato sections. —Mrs. H. H. Leavitt. CHICKEN SALAD Dice one well cooked and seasoned hen. Add one-third as much chopped celery and thoroughly mix with French dressing. Let chill. Top same with mayonnaise and serve on crisp lettuce leaf. Cooked French Dressing for Chicken Salad 2 eggs 1 level teaspoon salt 1 level tablespoon dry mustard V2 cup vinegar