The Aunts' Cook Book

Plenty of sugar and salt and pepper and a little cayenne. Let this boil down 15 minutes in a double boiler. Then run through a sieve. Freeze like sherbet, then add beaten white of an egg and turn into a ring mold. Pack away in ice for 1 hour. In centre of mold put asparagus tips or apples and nuts (pecan meats) or chopped cucumbers with thick mayonnaise. Auntie's Frozen Salad 1 tablespoon butter Salt, paprika, cayenne Yolks of 2 eggs Add ^ cup milk 3 J^ tablespoons flour J^ cup vinegar 3 tablespoons sugar Cook until boiling, stirring constantly. When cold add fruit (all kinds) cut small. Then add 1 cup of thick cream. Mix well. Put in ice cream mold and freeze 3 hours. Serve on lettuce. Mayonnaise with 1 cup of cream Mustard, paprika 1 small spoon sugar Whip this cream and use open circle mould. Aunt Robbie's Mixed Vegetable Salad Arrange lettuce leaves on platter, add sliced tomatoes, sliced cucumbers, chopped celery, sliced red cabbage and small amount of chopped green onion. Cover with mayonnaise and stick in the top bits of lettuce or curly endive. Add grated raw carrot and bits of the red cabbage for decoration. Salads and Sauces 69 Aunt DelPs Jellied Tomato Salad Soak half a box of gelatine in a cupful of cold water for ten minutes. Put 2 quarts of canned tomatoes through a fine strainer, using all but the seeds. Heat the tomato liquid, adding gelatine and season with salt, pepper and sugar. Place a layer of this in a mold allowing it to congeal partly, add a layer of cooked peas, another of jelly, one of stuffed olives, and lastly the remaining jelly. Set on ice to harden. Serve on lettuce with mayonnaise. Aunt Dell's Jellied Chicken and Celery Salad Clean and cut up 1 chicken. Put it on to boil slowly with 1 onion. Soak 34 of a box of gelatine for ten minutes. Cook the chicken until meat is ready to fall from the bones. Add salt and pepper to taste, remove the meat and boil stock down to J^ original amount. Strain and remove all the fat. Remove all the skin and bones from the chicken and cut in dice. Add gelatine to stock, stirring until dissolved. Mix in the chicken and pour into individual molds to harden. Serve on lettuce leaves and place large spoonful of mayonnaise dressing on each mold. If preferred add cup of chopped celery before mixing with gelatine. Aunt DelPs Pear Salad Arrange sliced canned pears on lettuce leaves. Pour ovtt them French dressing and garnish with strips of Pimento. Or serve with creamed boiled dressing. 70 Salads and Sauces • Aunt Dell's Potato and Egg Salad Cut cold boiled potatoes in }^ inch cubes. There should be IH cups. Add 1 canned pimento drained and cut in thin strips, 2 slices of onion finely chopped, ^ large cucumber sliced. Serve with sour cream dressing. Arrange in a mound. Chop whites of 3 hard-boiled eggs and put the yolks through a potato ricer. Arrange chopped whites on opposite pie-shaped quarters of the mound and the yolks on the other two quarters. Sour Cream Dressing 1 cup sour cream 2 teaspoonsful salt 1 egg 2 teaspoonsful mustard 34 cup vinegar }^ teaspoonful pepper To cream add egg slightly beaten and remaining ingredients thoroughly mixed. Cook in double boiler, stirring constantly until mixture thickens. Aunt Elinor's Banana Salad Select short, plump red bananas. Peel. Scoop out to make into boat-shapes. Fill with mixed fruits and cover with cream mayonnaise. Serve on lettuce. Aunt DelPs Pear and Pineapple Salad Arrange lettuce leaves on plate. On them place one slice of canned pineapple and on top of this 3^ of a canned pear inverted. Fill hollow of the pear with a cream-cheese ball rolled in chopped nuts. Serve with French dressing. Salads and Sauces 71 Aunt Robbie's Toast and Tomato Salad Toast rounds of bread and spread with mayonnaise. Place slice of tomato on each one and cover with more mayonnaise. Serve on lettuce leaves.