1 pkg. cream cheese. 1 tbls. pimento.
2 tbls. sweet cream. 1 tbls. nuts✪ Pimento Sandwich.
Mix all ingredients and spread between thin slices of bread.
Mrs. Edwin Beaver.
ORANGE HONEY SANDWICHES.
Bread and butter. 1/2 cup orange peel.
1 cup sugar. 1/2 cup orange juice.
l^ cup water. 1/2 t-spoon vanilla✪ Orange Honey Sandwiches.
Chop orange peel fine; bring sugar, orange juice and water
to a boil and cook until syrup will thread when dropped from end
of a spoon. Add orange peel and vanilla, bring again to the boiling
point and cool. Spread sparingly white bread cut in thin slices,
with creamed butter and the orange honey. Put together in sand-
wich form, remove crusts, and cut in finger-shaped pieces. Pile in
log-cabin fashion, on dainty doily-covered plate.
Mrs. Newton C. Wing.
SALAD DRESSING.
2 eggs. 1 tbls. sugar.
1 tbls. mustard. 1 cup of whipped cream.
1/2 t-spoon salt. Butter size of an egg.
3 tbls. vinegar✪ Salad Dressing.
Beat eggs, add mustard, salt, pepper, butter and vinegar. Boil,
stirring until thick and smooth. Add cup of whipped cream. Mix
thoroughly.
Mrs. W. Frank Daub.
SALADS, SANDWICHES AND DRESSINGS
73
DRESSING FOR LETTUCE.
2 t-spoons sugar.
1 t-spoon salt.
2 t-spoon white pepper.
1 heaping t-spoon paprika.
Mix well. Will be thick.
2 t-spoons Worcester sauce.
1 tbls. prepared mustard.
1 tbls. vinegar or lemon juice.
4 tbls. oil✪ Dressing for Lettuce.
Mrs. Wm. L. Percy.
CREOLE
SAUCE.
6
green peppers.
1 can tomatoes.
6
sprigs of celery.
1/2 lb. butter or 1 pt.
2
small onions.
1 t-spoon sugar.
1
can mushrooms.
1 t-spoon salt.
1
can peas.
Pinch of red pepper✪ Creole Sauce,
Put peppers, celery and onions through meat grinder, add other
ingredients and cook slowly, down to half the quantity. Thicken
with a little flour.
Mrs. J. H. Zachry.
COOKED SALAD DRESSING.
Yolk 1 egg (well beaten). 1 t-spoon chopped parsley.
1 t-spoon sugar. 8 tbls. vinegar.
1 t-spoon salt. 1 boiled egg.
1 t-spoon mustard✪ Cooked Salad Dressing.
Cook in double boiler until mixture thickens, stirring con-
stantly. Thin with milk or cream. Add boiled egg, chopped fine,
before serving.
Mrs. J. C. Duggan.
MAYONNAISE DRESSING.
1 t-spoon mustard. Yolks of 2 eggs.
1 t-spoon salt. 2 tbls. lemon juice or 1 tbls.
1 t-spoon sugar. vinegar.
11/2 cups oil. 1 extra t-spoon vinegar,✪ Mayonnaise Dressing put in
Few grains cayenne. immediately after break-
ing yolks.
Mix salt, sugar, pepper and mustard thoroughly, then add
yolks. Beat with dover egg-beater, add vinegar, then oil, drop
by drop and beat until very thick. Add lemon juice to thin mixture,
alternate until all is used.
Mrs. Horace J. Pope.
THOUSAND ISLE DRESSING. I.
t-spoon chopped onion,
t-spoon chopped dill pickle,
t-spoon chopped parsley,
cup stiff mayonnaise,
tbls. chili sauce.
1/2 t-spoon worchester sauce.
1 t-spoon chopped pimento.
1 t-spoon chopped cucumber.
1 t-spoon chopped beets.
1 hard boiled egg, chopped fine.
Mix all together; add mayonnaise dressing. If higher season
is liked, add a little tobasco. Serve on head lettuce.
Mrs. Carlisle Smith.
74 ATLANTA WOMAN'S CLUB COOK BOOK
HOLLANDAISE DRESSING.
4 tbls. olive oil. 1/2 t-spoon salt.
4 egg yolks. 1/10 t-spoon cayenne pepper.
11/2 tbls. lemon juice. 1 cup hot water. ✪ Thousand Isle Dressing II
Page 37 · 11 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.
AI-modernized reading of the original text
1 pkg. cream cheese. 1 tbls. pimento.
2 tbls. sweet cream. 1 tbls. nuts.
Mix all ingredients and spread between thin slices of bread.
Mrs. Edwin Beaver.
ORANGE HONEY SANDWICHES. Bread and butter. 1/2 cup orange peel.
1 cup sugar. 1/2 cup orange juice. l^ cup water. 1/2 t-spoon vanilla.
Chop orange peel fine; bring sugar, orange juice and water to a boil and cook until syrup will thread when dropped from end of a spoon. Add orange peel and vanilla, bring again to the boiling point and cool. Spread sparingly white bread cut in thin slices, with creamed butter and the orange honey. Put together in sandwich form, remove crusts, and cut in finger-shaped pieces. Pile in log-cabin fashion, on dainty doily-covered plate.
Mrs. Newton C. Wing.
SALAD DRESSING.
2 eggs. 1 tbls. sugar.
1 tbls. mustard. 1 cup of whipped cream.
1/2 t-spoon salt. Butter size of an egg.
3 tbls. vinegar.
Beat eggs, add mustard, salt, pepper, butter and vinegar. Boil, stirring until thick and smooth. Add cup of whipped cream. Mix thoroughly.
Mrs. W. Frank Daub.
DRESSING FOR LETTUCE.
2 t-spoons sugar.
1 t-spoon salt.
2 t-spoon white pepper.
1 heaping t-spoon paprika. Mix well. Will be thick.
2 t-spoons Worcester sauce. 1 tbls. prepared mustard. 1 tbls. vinegar or lemon juice. 4 tbls. oil.
Mrs. Wm. L. Percy.
CREOLE
SAUCE.
green peppers.
1 can tomatoes.
sprigs of celery.
1/2 lb. butter or 1 pt.
small onions.
1 t-spoon sugar.
can mushrooms.
1 t-spoon salt.
can peas.
Pinch of red pepper,
Put peppers, celery and onions through meat grinder, add other ingredients and cook slowly, down to half the quantity. Thicken with a little flour.
Mrs. J. H. Zachry.
COOKED SALAD DRESSING. Yolk 1 egg (well beaten). 1 t-spoon chopped parsley.
1 t-spoon sugar. 8 tbls. vinegar.
1 t-spoon salt. 1 boiled egg.
1 t-spoon mustard.
Cook in double boiler until mixture thickens, stirring constantly. Thin with milk or cream. Add boiled egg, chopped fine, before serving.
Mrs. J. C. Duggan.
MAYONNAISE DRESSING. 1 t-spoon mustard. Yolks of 2 eggs.
1 t-spoon salt. 2 tbls. lemon juice or 1 tbls.
1 t-spoon sugar. vinegar.
11/2 cups oil. 1 extra t-spoon vinegar, put in
Few grains cayenne. immediately after breaking yolks. Mix salt, sugar, pepper and mustard thoroughly, then add yolks. Beat with dover egg-beater, add vinegar, then oil, drop by drop and beat until very thick. Add lemon juice to thin mixture, alternate until all is used.
Mrs. Horace J. Pope.
THOUSAND ISLE DRESSING. I.
t-spoon chopped onion, t-spoon chopped dill pickle, t-spoon chopped parsley, cup stiff mayonnaise, tbls. chili sauce.
1/2 t-spoon worchester sauce. 1 t-spoon chopped pimento. 1 t-spoon chopped cucumber. 1 t-spoon chopped beets. 1 hard boiled egg, chopped fine.
Mix all together; add mayonnaise dressing. If higher season is liked, add a little tobasco. Serve on head lettuce.
Mrs. Carlisle Smith.
HOLLANDAISE DRESSING. 4 tbls. olive oil. 1/2 t-spoon salt.
4 egg yolks. 1/10 t-spoon cayenne pepper.
11/2 tbls. lemon juice. 1 cup hot water.
Records on this page
Pimento SandwichOrange Honey SandwichesSalad DressingDressing for LettuceCreole SauceCooked Salad DressingMayonnaise DressingThousand Isle Dressing IIThousand Isle Dressing IMayonnaiseHollandaise Dressing