The Carbon County cook book

Bean Salad. 1 cup sour cream, 1 cup vinegar, one-third cup Sugar, 1 egg, 1 tablespoon butter, 1 tablespoon flour. Boil vinegar, sugar and butter, beat egg, cream and flour together and add to mixture while on stove, boil 5 minutes, remove from stove, add 1 tablespoon salt, pepper, mustard and beat well together and mix with cold cooked beans, any kind of beans is good. KISTY FAUSETT. Dainty Apples. 6 large, firm apples peeled and cored. % lb. cinnamon drop, 1 cup chopped dates and nuts, have ready a deep kettle of boiling water, add 1 cup sugar and cinnamon drops. Add apples but do not cover kettle, let boil slowly until tender and colored nicely. Set out to cool, then stuff with dates and cover with whipped cream. MARIE BRYNER. Candle Light Salad. Place lettuce leaves on salad plate, then place 1 ring of pineapple. In the center of pineapple place 14 of large banana and put 1 marchina cherry on very top. Arrange whipped cream to resemble candle drippings. Serve. MINNIE BROWN. Italian Salad. 2 cups spaghetti or macaroni, 1 cup cooked peas, 1 cup pimento cut in small pieces, 1 small onion (grated), 1 small can shredded shrimp, 3 chopped hard boiled eggs and mayonnaise dressing. Break in 14-inch pieces spaghetti or macaroni, boil until tender in salted water, drain and rinse in cold water, drain again. Add other ingredients, cold, to the macaroni and moisten with mayonnaise. Serve on lettuce, sprinkle with parsley and top with an olive. | MRS. EDITH PRINCE. Beet Salad. 1 can beets, 1 small bunch celery, 1 pound English walnuts, season with salt and pepper, mix with mayonnaise: dressing. : MRS. J. A. FORSYTH. Cabbage Salad. 1 small cabbage, 1 onion, 4 apples and a little salt and pepper ground fine. Dressing—1 egg, 1 teaspoon mustard, 1 teaspoon sugar, pinch of salt, 1 cup sweet vinegar, butter the size of a walnut. Beat together and cook until it thickens, Would add 1 cup sweet cream. MARINDA GRANGER. Cream Salad Dressing. 2 tablespoons butter, 3 tablespoons flour, 2 tablespoons sugar, 2 eggs, 1 teaspoon salt, 44 teaspoon — mustard, 1 cup milk, 4 cup vinegar. Make a sauce of butter, flour and milk, beat eggs and add seasonings. Add first mixture gradually to egg mixture and cook over hot water, add vinegar and — strain, cool before serving. | ' MRS. A. W. SHINER. Baked Apple Salad. Peel and core, but leave whole, nice firm apples. Bake in moderate oven. After baking fill the heart with — chopped nuts, olives and pimentos mixed with salad dressing. Pour — salad dressing over the fruit and sprinkle with nut meats. MRS. SAM NAYLOR, Sunnyside. Apple and Banana Salad. Roll some sliced bananas in lemon — juice and sugar. To this add an equal amount of finely sliced eat-— ing apples. Prepare skin of bananas by removing one-third section. Mix apples and bananas together with a French dressing. Fill the shells and dot with mayonnaise dressing. May be served with toasted snowflake sodas. MRS. SAM NAYLOR, Sunnyside. Date and Apple Salad. Peel and core 4 large tender apples — and cut them carefully into straws. Stone 14 cup dates, cut them up and add carefully to apples. Over this pour dressing, carefully made. Cover and allow to stand 14 hour. Serve on lettuce leaves, — adding teaspoon mayonnaise to garnish, also a few stuffed dates. MRS. SAM NAYLOR, Sunnyside. Banana Salad. 2 oranges, 4 bananas, 14, pound peanuts (chopped fine), lemon juice. Cut bananas into halves lengthwise and then cut each half into quarter lengthwise. Roll each piece in finely chopped peanuts. Arrange with slices of oranges on lettuce leaves and serve with mayonnaise dressing thinned with lemon juice. : | MRS. J. VIVIAN POWELL.