The Carbon County cook book

Building her home in her rose tinted world, the bride of today will yet be practical enough to adopt the modern idea of personal shopping, careful selection and close comparison of values. She will pay cash and, in all probability, keep a bud- get—shrewdly planning to be of every assistance to her young husband in his early struggles for that suecess which they hope to attain. Home training and domestic science courses will have given her a thorough knowledge of relative food values and Skaggs Stores will provide her with a dependable and economical source of supply. “Cash a Carr ry” an UTAH STORES SUMNERS|| - Furniture Store ewe || STAR THEATRE PRICE, UTAH Majestic Ranges— GREENHALGH REMEDY CO., INC. Rheumatism, Goiter and Elite Millinery Co. Throat Trouble, a Specialty INCORPOR DDH C. M. DANIELS, Agent Distinctive New Millinery Panama Hotel There are Models to fit every Type. Price, Utah CARBON COUNTY COOK BOOK U7 A Good Salad Dressing That Will Keep. Beat together yolks of 3 eggs or 2 whole eggs (yolks are better), 1 teaspoon mustard, little paprika, salt, 1 tablespoon flour, 1 tablespoon sugar, 1 cup sweet milk or sour cream (cream makes much better dressing). Heat 1% cup vinegar and pour slowly into mixture. Turn into a double boiler and cook until thick. This makes a pint of dressing. MRS. H. W. COOPER. MRS. C. N. RUSSELL. Egg Salad. Carefully remove shells from desired number of eggs—hard boiled. Cut in two and take out yolks. Rub yolks to a paste with an equal amount of good sardines from which the skin and bones have been removed. Season with salt, pepper and lemon and put mixture into the whites. These eggs may be served as a salad on lettuce leaves or as a picnic relish. MRS. VIDA BRYNER. Cabbage Salad. Chop desired amount of cabbage, salt well, let stand about 1 hour. In the meantime prepare dressing as fol- lows: 1 cup cream, 14 cup vinegar, 1 tablespoon each of mustard, sugar and butter, melted. Let cream come to boil, add butter and vinegar, slowly. Beat eggs with mustard and sugar. Add to cream and remove from fire. Drain cabbage and pour dressing over it hot. A garnish of hard boiled egg slices looks well with this salad. MRS. ALBERT BRYNER. Tomato Jelly Salad. 1 large tablespoon gelatine, 14 cup cold water, 314 cups tomatoes, 14 onion, 1 stalk celery, 1 bay leaf, 2 cloves, few grains cayenne pepper, 2 tablespoons vinegar. Soften gelatine 5 minutes in cold water; cook together all other ingredi- ents, except vinegar, 10 minutes; add vinegar and soften gelatine and stir until dissolved; strain, pour in mold and set in cool place to form. When set, cut in slices and place on lettuce leaf and put any firm salad dressing on top. This is delicious served with cold meats or ground chicken, etc. | MRS. GEORGE B. MOWRY. Corn Salad. 12 ears corn cut from cob and cooked 20 minutes, 4 small heads cabbage chopped fine, 6 onions chopped, 14 pound | mustard, 1 pint vinegar, 4 cups sugar, 1 tablespoon salt, 1 table- spoon tumeric, 1 tablespoon celery seed, 1 tablespoon black pepper. Pour over vegetables, cook 15 minutes and seal while hot. Makea ‘paste of the seasoning by mixing well together with the sugar and then adding the vinegar. MRS. A. J. FENTON. Fruit Salad and Dressing. 38 bananas, 3 oranges, 3 apples, 1 small pineapple, nuts. Cut fruit in desired shapes and mix with dressing. Dressing—1 cup boiling water, 14 cup sugar, 1 table- spoon flour, juice of 1 lemon. Blend sugar and flour, mix with the lemon juice and add to water. Boil until thick and let stand until -eold. Garnish salad with whipped cream flavored with a little ps ale lemon juice. : pee MRS. ALBERT BRYNER. | a 78 CARBON COUNTY COOK BOOK