One can of small French peas, drain off the liquor and mix
with % the bulk of the peas with chopped English walnuts or
other nuts, dress with Mayonnaise or French dressing, cut off
the top of the tomato without breaking, and take out inside and
stuff with the above dressing. Serve on lettuce leaves.
SLAW DRESSING.
Eggs, . : : : ; ; 3
Vinegar, : : : ‘ : I cup.
Melted Buiter, . : ; : 3 tablespoonfuls.
Mustard, i : : : ; I tablespoonful.
Sugar, . : , I tablespoonful.
Pepper and Salt to taste.
Celery Seed, : : I teaspoonful.
Mrs. D. T. SWINDELL.
MIXED MUSTARD.
Dry Mustard, ; : , ; 3, tablespoonfuls.
Salad Oil, . ‘ : : : 2 tablespoonfuls.
Sali hee : : : : : I teaspoonful.
Vinegar, 3 tablespoonfuls.
Work the mustard and oil smoothly together ; add salt and
then the vinegar, stirring in slowly; heat through in a sauce-pan.
SALTED ALMONDS.
Blanch by pouring over almonds boiling water and allowing
to stand two minutes ; drop in cold water and then rub off brown
skins with a coarse towel. Let dry thoroughly; sprinkle a
tablespoonful of olive oil or melted butter to a half pint of al-
monds; let stand awhile; sprinkle with salt, mix thoroughly
with spoon, put into a pan in a quick oven ten or fifteen min-
utes till crisp and brown ; stir once or twice while in oven.
DRAWN BUTTER.
Butter, : : : ; } Y pound.
Flour, . ; ; d ‘ ‘ I teaspoonful,
Hot Milk, . : ; : ; 4 tablespoonfuls.
Work the butter and flour together until perfectly smooth ;
ut into a small sauce-pan and add the milk, very slowly stir-
ng one way. Let boil for 1 minute, stirring constantly.
26 SALADS AND DRESSINGS.
SALAD DRESSING FOR HAM.
Eggs, : ; , 2
Cream, : ! : ! : 4 tablespoonfuls.
Vinegar, ; : ; : : 4 tablespoonfuls.
Mustard, 2 : , : I teaspoonful,
Butter size of an egg.
Salty iui. ¥% teaspoonful.
Few drops of Extract of Celery.
Mix the butter and mustard to a smooth paste ; add eggs, well
beaten, then the cream, salt and celery, then the vinegar ; cook
in a bowl over boiling water, stirring often until it thickens.
Butter may be used instead of cream.
Mrs. Wo. E. ASHLEY.
os
BARBECUE SAUCE.
Butter, . : ‘ d : ‘ ¥% pound,
Mustard, : : ; : . ' I tablespoonful
Red Pepper, ; : ¥% teaspoonful.
Salt and Vinegar to taste.
Melt the butter and stir into it the mustard (which must have
been mixed to a paste with a little vinegar or water) ; then add
salt and pepper and enough vinegar to make it sour enough for
your taste. Baste the meat with it, or pour over slices of
warmed-over meat. Mrs. A. M. MCPHEETERS.
BREAD, ROLLS, ETC.
YEAST.
Irish Potatoes (large), .
FLOPS} i) : , . oa Ra 1 tablespoonful.
Water, .. : , : . : I quart.
Flour, . ; : , ; : 5 tablespoonfuls.
Sugar, F 2 : ; : I cupful.
altri) 3 : : 1 tablespoonful.
Boil the potatoes and hops (tied in a cloth) in the water ; as
soon as the potatoes are done mash them fine and add the flour,
sugar and salt ; add to this mixture the ot hop water, pouring
it on gradually and stirring constantly to prevent lumping.
When cold add one cup of good yeast.
| Mrs. BAUMANN.
LIGHTBREAD.
»rlour,’ . ; ' anaes ; 3 pints.
Liquid Yeast, ; : : : ¥% cupful.
Sugar, . ; , : : : I teaspoonful.
Salt, H : ; ; : A ¥% teaspoonful.
rete |: ; : 1 tablespoonful.
Make a sponge of 1 pint of the flour and the other ingredients,
adding sufficient lukewarm water to make a soft batter ; after it
‘has risen well add the rest of the flour. If too stiff enovgh
‘warm water can be added to make a soft dough. Knead thor-
‘oughly, set to rise, and when well risen bake in a loaf or rolls.
| Mrs. BAUMANN.
ROLLS, NO. 1.
pry) Yeast). : 3 : ‘ 1 large spoonful.
Water, . : : : : : y% pint.
Flour, . : : , ; I quart.
| ATG yl ; : ‘ : ; 1 tablespoonful.
Sugar, . : ; H ‘ ‘ 1 tablespoonful.
Egg,
; ; I
Page 11
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
One can of small French peas, drain off the liquor and mix
with % the bulk of the peas with chopped English walnuts or
other nuts, dress with Mayonnaise or French dressing, cut off
the top of the tomato without breaking, and take out inside and
stuff with the above dressing. Serve on lettuce leaves.
SLAW DRESSING.
Eggs, . : : : ; ; 3
Vinegar, : : : ‘ : I cup.
Melted Buiter, . : ; : 3 tablespoonfuls.
Mustard, i : : : ; I tablespoonful.
Sugar, . : , I tablespoonful.
Pepper and Salt to taste.
Celery Seed, : : I teaspoonful.
Mrs. D. T. SWINDELL.
MIXED MUSTARD.
Dry Mustard, ; : , ; 3, tablespoonfuls.
Salad Oil, . ‘ : : : 2 tablespoonfuls.
Sali hee : : : : : I teaspoonful.
Vinegar, 3 tablespoonfuls.
Work the mustard and oil smoothly together ; add salt and
then the vinegar, stirring in slowly; heat through in a sauce-pan.
SALTED ALMONDS.
Blanch by pouring over almonds boiling water and allowing
to stand two minutes ; drop in cold water and then rub off brown
skins with a coarse towel. Let dry thoroughly; sprinkle a
tablespoonful of olive oil or melted butter to a half pint of al-
monds; let stand awhile; sprinkle with salt, mix thoroughly
with spoon, put into a pan in a quick oven ten or fifteen min-
utes till crisp and brown ; stir once or twice while in oven.
DRAWN BUTTER.
Butter, : : : ; } Y pound.
Flour, . ; ; d ‘ ‘ I teaspoonful,
Hot Milk, . : ; : ; 4 tablespoonfuls.
Work the butter and flour together until perfectly smooth ;
ut into a small sauce-pan and add the milk, very slowly stir-
ng one way. Let boil for 1 minute, stirring constantly.
26 SALADS AND DRESSINGS.
SALAD DRESSING FOR HAM.
Eggs, : ; , 2
Cream, : ! : ! : 4 tablespoonfuls.
Vinegar, ; : ; : : 4 tablespoonfuls.
Mustard, 2 : , : I teaspoonful,
Butter size of an egg.
Salty iui. ¥% teaspoonful.
Few drops of Extract of Celery.
Mix the butter and mustard to a smooth paste ; add eggs, well
beaten, then the cream, salt and celery, then the vinegar ; cook
in a bowl over boiling water, stirring often until it thickens.
Butter may be used instead of cream.
Mrs. Wo. E. ASHLEY.
os
BARBECUE SAUCE.
Butter, . : ‘ d : ‘ ¥% pound,
Mustard, : : ; : . ' I tablespoonful
Red Pepper, ; : ¥% teaspoonful.
Salt and Vinegar to taste.
Melt the butter and stir into it the mustard (which must have
been mixed to a paste with a little vinegar or water) ; then add
salt and pepper and enough vinegar to make it sour enough for
your taste. Baste the meat with it, or pour over slices of
warmed-over meat. Mrs. A. M. MCPHEETERS.
BREAD, ROLLS, ETC.
YEAST.
Irish Potatoes (large), .
FLOPS} i) : , . oa Ra 1 tablespoonful.
Water, .. : , : . : I quart.
Flour, . ; : , ; : 5 tablespoonfuls.
Sugar, F 2 : ; : I cupful.
altri) 3 : : 1 tablespoonful.
Boil the potatoes and hops (tied in a cloth) in the water ; as
soon as the potatoes are done mash them fine and add the flour,
sugar and salt ; add to this mixture the ot hop water, pouring
it on gradually and stirring constantly to prevent lumping.
When cold add one cup of good yeast.
| Mrs. BAUMANN.
LIGHTBREAD.
»rlour,’ . ; ' anaes ; 3 pints.
Liquid Yeast, ; : : : ¥% cupful.
Sugar, . ; , : : : I teaspoonful.
Salt, H : ; ; : A ¥% teaspoonful.
rete |: ; : 1 tablespoonful.
Make a sponge of 1 pint of the flour and the other ingredients,
adding sufficient lukewarm water to make a soft batter ; after it
‘has risen well add the rest of the flour. If too stiff enovgh
‘warm water can be added to make a soft dough. Knead thor-
‘oughly, set to rise, and when well risen bake in a loaf or rolls.
| Mrs. BAUMANN.
ROLLS, NO. 1.
pry) Yeast). : 3 : ‘ 1 large spoonful.
Water, . : : : : : y% pint.
Flour, . : : , ; I quart.
| ATG yl ; : ‘ : ; 1 tablespoonful.
Sugar, . : ; H ‘ ‘ 1 tablespoonful.
Egg,
; ; I