The Carbon County cook book

Twentieth Century Salad. 12 egg yolks, 34, cup of lemon juice and vinegar, 1 cup melted butter, 4 tablespoons sugar, 1 cup whipped cream, salt to taste. Beat yolks until light. Set bowl containing them into pan of boiling water. When warm add butter, lemon juice and vinegar. Beat until smooth, add sugar, salt and cool. Mix with whipped cream before serving. MRS. MATTIE BRYNER. Pineapple Salad. Arrange on lettuce leaf 1 slice of pineapple; put a tablespoon salad dressing in center of fruit; next put a tablespoon whipped cream over the dressing. Sprinkle grated cheese or nuts. Place a cherry on top with slices of olives on the sides. Simple and effective. MRS. W. B. ANDERSON. : Cold Potato Salad. 6 potatoes well cooked, 1 large onion, 4 to 6 hard boiled eggs, butter size of an egg, melted; 14 cup vinegar, 1 spoonful mustard, 1 spoonful sugar, salt and pepper. Dice the potatoes and chop the onion and egg white quite fine. Mash the egg yolks and add them to the mustard, sugar and seasoning. Next add the melted butter and vinegar. Pour this mixture over vegetables and mix well. This will keep for several days and is ex- cellent for a carried luncheon. Fruit Salad. Dressing—14 cup vinegar, 1 cup water, 1 teaspoon mustard, 1 egg, 1 tablespoon sugar, salt, 1 tablespoon flour. Boil water, vinegar and mustard together. Beat egg, sugar and flour and pour in while boiling. Fold white of egg in just as you take off stove. Add cream when cold or when ready to use. Cut 3 apples, 2 pieces of celery into small cubes, add 1 cup nuts and mix with the dressing. MISS MADGE WHITING, Helper. Plumbing and Heating Contractor THEATRE - High Grade Plumbing Fixtures, American Radiators, Ideal Boilers, z - U. S. Radiators, Capital Boilers, Nick Salevurakis, Manager Pipe, Fittings, Valves, Etc. Price, Utah PRICE, UTAH : Phone 290 JAM AND PRESERVES Preserved Cherries (Black Cherries Preferred). 1 pound sugar, 3 pounds cherries (stoned). Pour boiling water over cherries, let stand 3 minutes. Put sugar in kettle, let come to a boil. Put cherries in sugar syrup, Let boil 15 minutes. Stand aside to cool. Repeat boiling each morning for 4 days, then seal. 7 | : MRS. MARIE BRYNER. Grape and Nut Jam. 8 pounds ripe grapes, 1 pound seeded raisins, 1 cup chopped English walnuts, sugar to taste. Cook raisins and skins of grapes together. Cook pulp and rub through colander, then add to raisins and skins and sweeten. Cook until thick. Add nuts just before taking from fire. | MRS. A. M. EHLY. _ Spiced Raisins. Wash 3 pounds raisins and put in preserving kettle, add 2 pounds brown sugar, 1 pint vinegar, 1 tablespoon each of cinnamon and cloves (tie in a piece of muslin), heat to boiling point and cook slowly 114 hours. Put in jars and keep in a cool place. Serve with cold meats. Orange Marmalade. 1 orange, 1 lemon and 1 grapefruit. Shave very thin, rejecting core and seeds, measure fruit, add to it 3 times the quantity of water. Let stand over night in an eathen dish and next morning boil for 10 minutes. Stand another night, second morning adding part for part of sugar and fruit. Boil steadly un- til it jellies. This makes 12 glasses. Blue Plumb Conserve. 1 peck of blue damson plums, stoned and halved, 3 quarts sugar. Mix thoroughly, then add 2 pounds seeded raisins, 6 oranges, 114 pounds English walnuts. Squeeze juice from oranges and cut rind and pulp into small pieces. Add shelled nuts halved. Cook slowly for 3 hours. Plum Jam. 2 quarts blue plums, 3 cups sugar. Put sugar and 3 cups water on to boil, when boiling add plums, which have been washed. Boil or simmer slowly 1 hour, stirring often. It must be thick and not separate. Seal while hot. PAULA G. WALTERS.