FoodNet

The Carbon County cook book

1926

Page 48 · 16 recipe records on this page

Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
; Salad Dressing. Scant 14 cup sugar, 14 teaspoon salt, 14 tea- spoon mustard, 1 tablespoon flour✪ Fruit Salad and Dressing, 2 eggs, 2 tablespoons butter. Mix together sugar, flour, salt and mustard; add beaten eggs and melted butter; to this add 14 cup vinegar. Boil until thick in double boiler. When cold, thin with 14 pint of whipped cream. MRS. -R. W. CROCKETT. MISS VERA JOHNSON. Cream Slaw. Shred a small head of cabbage and sprinkle lightly with salt. Let stand 1 hour. Drain. Whip 1 cup good cream until stiff. Flavor with vinegar and sugar to taste✪ Cream Slaw and pour over © cabbage. Serve immediately. MRS. ARTHUR REDD. Vegetable Salad. 3 medium sized cucumbers peeled and sliced thin, 4 ripe tomatoes cut in small pieces, 1 medium sized onion. Add salt and pepper to suit taste. Toss up with any good salad dressing. Garnish with lettuce or onion rings✪ Vegetable Salad. MRS. FLORENCE JOHNSON. Waldorf Salad. Dice apples and celery, add chopped nuts, mix with salad dressing. Serve on lettuce leaves✪ Waldorf Salad. _ MATTIE BRYNER. Fruit Salad Dressing. Juice of 2 oranges and 2 lemons, 14 cup pineapple juice, 3 eggs, 1 cup sugar, butter size of walnut✪ Fruit Salad Dressing. Strain juices, add sugar and butter and cook in double boiler until sugar is dissolved. Add eggs ane beaten. Let come to a boil. Re- | move from fire. MRS. GOETZMAN. Cabbage and Salmon Salad. 1 quart finely sliced cabbage, salted; 1 can salmon. Dressing—1 tablespoon mustard, 1 table- spoon sugar, 1 tablespoon flour. Mix dry ingredients, add 1 egs and beat until smooth. Pour into 14 cup hot vinegor and cook in double boiler. When cold mix with the sliced cabbage and add the » salmon shredded. MRS. ALMA BALLINGER. Beet and Lettuce Salad. Cut beets in cubes arranged on bed of lettuce; arrange slices of hard boiled eggs on top. Serve with French or Mayonnaise dressing. | MRS. A. W. McKINNON. Apple Cup Salad. Take bright red apples and scoop out the pulp. Fill cups with chopped celery and nuts. Serve on lettuce with Mayonnaise dressing. Makes a pretty and dainty salad. MRS. A. W. McKINNON. Fruit Salad. Add 1 package of gelatine to 1 pint cold water. Let stand 14 hour. Pour over 1 pint boiling water. When it be- gins to set, add 1 can pineapple, 6 oranges, 6 bananas cut in small — pieces and two-thirds cup grated cocoanut. Set on ice to harden. Stir occasionally until it begins to set. a MRS. ARTHUR REDD 4 . a if c e : a, ' f : é ‘ Puy f i a ; Pie ete . .. “ w+ s- ab 1, 1. or CARBON COUNTY COOK BOOK 79 Cooked Dressing. 5 yolks beaten slightly, 5 teaspoons sugar, 1] teaspoon salt, scant teaspoon mustard, 34, cup vinegar. Cook in double boiler until thick. When cooked add scant 14 cup butter; thin with cream. For potato salad use sour cream instead of sweet. MRS. G. O. HORNER. Salmon Salad. 1 can salmon, 6 boiled potatoes, 2 dill pickles, a few nice olives chopped from pits, a small quantity of celery, 1 onion if desired, 6 hard boiled eggs. Season to taste. Cut ingred- ients into desired shapes and combine with any good salad dress- ing. The yolks of eggs may be grated and used to garnish salad. — MRS. ©. N. RUSSELL. | Salad Dressing. 1 teaspoon mustard, 2 tablespoons sugar, 1 teaspoon salt, 2 eggs, 5 tablespoons vinegar. Cook until thick like custard. When cold add whipped cream. MRS. WINIFRED CALLAHAN. MRS. J. H: REDD. Salad Dressing. 3 tablespoons mustard, 1 egg✪ Cabbage and Salmon Salad, 1 teaspoon vinegar, 1 tablespoon best olive oil. Add egg and beat until smooth. Add vinegar a little at a time. Set on stove and cook 3 or 4 min- ‘utes, stirring all the time. When cool add 1 tablespoon of the best olive oil, taking care to get it all thoroughly worked together and free from lumps. MRS. J. J. WHIGMANN.