FoodNetArchive

Atlanta women's club cook book

1921

Page 29 · 9 recipe records on this page

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Add gelatine (which was put in a i/t cup cold water and dis- solved over hot water) to chicken, salt and pepper to taste ; mix well together. Stir in mayonnaise last. Allow to cool. Use either a square mold or a pyrex bread pan. Pour 1/2 of tomato liquid into the mold and set aside to cool. When quite firm, spread the chicken mixture smoothly on top of it. Pour other half of tomato jelly on top and place in ice box, 3 or 4 hours. Remove from mold by plac- ing hot towel around it or dipping into hot water a few seconds. < O W M o h:3 U^ SALADS, SANDWICHES AND DRESSINGS 59 Slice like brick ice cream and place over lettuce leaf, 1/2 tbls. mayon- naise on side. This amount serves 8. Mrs. F. J. Massenburg. CLAM SALAD. Small Little Neck clams. White or red pepper. Head of lettuce. Mayonnaise or tabasco sauce. Lemon juice. The very small neck clams may be served in a salad. Put them on crisp lettuce. Season with a little lemon juice and white or red pepper. Mayonnaise or tabasco sauce can be used. Mrs. K. G. Hardin. BOLIVIA SALAD. 11/2 cups hard boiled potatoes 1/2 tbls. chopped chives. (cubed). 11/2 tbls. finely chopped red 3 hard boiled eggs. peppers. Mix thoroughly and pour over cream dressing, given below. CREAM DRESSING. i/i tbls. salt. 21/2 tbls, melted butter. 1/2 tbls. mustard. % cup cream. % tbls. sugar. 14 cup vinegar. 1 egg slightly beaten✪ Cream Dressing. Mix ingredients in order given, adding very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool. Mrs. D. F. Stevenson. PINEAPPLE AND CUCUMBER ASPIC. 1 qt. cold water. 2 cups diced cucumbers. 3 lemons. 1 box gelatine. 1 can sliced pineapple (2 cups). 1/2 cup cold water✪ Pineapple and Cucumber Aspic. Add juice from lemons to water; dice pineapple, peel and cut up cucumbers and add to lemon juice and water; sweeten witt pineapple juice to taste. Dissolve gelatine in a little cold watei and melt over hot water and add to mixture. Add a few drops of green vegetable coloring, pour in mold and let congeal. Serve on lettuce with mayonnaise. Mrs. S. R, Dull. WHIPPED CREAM SALAD, 1/2 lb. of marshmallows, 1 large can slice pineapple. 1/1 lb. shelled and blanched al mond✪ Whipped Cream Salads. Cut each marshmallow in 4 pieces, dice pineapple and cut al- monds in half. Mix above ingredients together, DRESSING. 3 egg yolks. 2 tbls, sugar, 1 pt, cream. 4 tbls. vinegar✪ Dressing for Whipped Cream Salad. 60 ATLANTA WOMAN'S CLUB COOK BOOK Mix eggs, sugar and vinegar together. Cook in double boiler stirring gently until thick (about 7 minutes). Whip cream stiff and fold into this dressing. Then add to ingredients for salad by folding in very gently. This serves 10 people. Mrs. Chas. F. Rice. FROZEN PEAR SALAD. 1 can pears. Lettuce. Mayonnaise✪ Frozen Pear Salad. Pack 1 can of pears in a bucket with ice and salt ; cover the top of the bucket. Let stand from li/o to 2 hours and it should be frozen. Test by shaking can. When ready to serve cut the can around the center with can opener. Then slice the frozen block as you do brick cream. Serve on lettuce with mayonnaise. Grated pineapple also is delicious frozen this way. Miss Martha Lawshe. OYSTER SALAD. 1 pt. water. 1 tbls. vinegar. 2 slices lemon. A dash of salt. 2 cloves. 2 or 3 dozen oysters✪ Oyster Salad. Put all above ingredients in a sauce pan. Let simmer 5 minutes. Remove oysters, cool, place on lettuce. Sprinkle with finely chopped celery. Use mayonnaise.