Carolina cookery from Quaker kitchens

Veal, celery and lettuce. Cook veal until thoroughly tender, with salt and pepper in water to taste. Cut in small cubes and add half as much celery cut in cubes, mix with dressing and serve on lettuce. In place of celery one may substitute chopped pickles and celery seed. —Miss Stella Anderson. CHICKEN SALAD 1 large chicken % tbs. ground mustard 3 bunches celery 2 tbsp. chicken oil 3 eggs 2 tbsp. melted butter 3 sour pickles % tbsp. sugar % teacup vinegar Break eggs separately, after beating yolks, add oil beating in a little at a time, then butter in the same way. Then the stiffly beaten whites, mustard, sugar and salt after first mixing thoroughly in a little water, then the vinegar. Cook in double boiler until very thick stirring constantly. Set aside to cool. Mix all thoroughly in this dressing and serve. One-half gallon serves 28 plates. —Mrs. Gurney Kearns. MEXICAN SALAD 4 ears corn % can pimento (or bell 2 large tomatoes pepper) 2 eves 4% teaspoon salt Dash of pepper and paprika When all the foregoing ingredients are well mixed, add es: Se CAROLINA COOKERY FROM QUAKER KITCHENS a tablespoonful of flour mixed to a saste with four table- spoonfuls of milk. Grease muffin pans and pour mixture into them. Bake until well set, then chill thoroughly and turn out on lettuce leaves. Serve with a mayonnaise or boiled dressing to which you leave added finely chopped parsiey and a small pickle. —Mr3. H. I. Coffield. GINGER ALE SALAD 3 ths. gelatine 1% cup apple 1% cups ginger ale % cup California grapes 1% cups boiling water ¥% cup crystallized ginger '-% eup pineapple % eup cold water % cup celery 3 tbs. sugar 3 tbs. lemon juice This will serve 10 or. 12 nicely. Dissolve gelatine in cold water, then add boiling water, sugar, ginger ale and lemon juice and set aside in mold to harden. Before it gets firm, add fruits, celery and ginger. Serve on lettuce leaves with mayonnaise, preferably with whipped cream added. Two cups of grape fruit pulp may be substituted for grapes. —Mrs. G. H. Kearns. CUCUMBER JELLY 1% cup of cucumber pulp 1 cup of boiling water ‘1 ths. gelatine % tsp. salt . , % cup of lemon juice . Few drops onion juice To prepare the cucumber pulp, pare the cucumbers and grate; strain through a colander and press through as much liquid as possible. Add the lemon juice, salt, and onion juice. To prepare the gelatine, add the water to the table- spoon of gelatine. Add this to the juice. Turn into molds wet with cold water. When firm, unmold and serve upon a lettuce leaf with or without salad-dressing. —Mrs. H. A. Tomlinson. os "EREAM SLAW 1 small head cabbage Butter size of egg 1 cup vinegar 1 cup sour cream 1 tbs. sugar 1 egg 1 ths. flour Put vinegar, sugar and butter in a sauce pan and let =e tie CAROLINA COOKERY FROM QUAKER KITCHENS boil, stir egg, cream and flour well mixed into vinegar. Boil until thick. Pour over cabbage which has been chopped fine and previously seasoned with salt and pepper. —Miss Elva J. Blair. COMBINATION SALAD 2 tbs. granulated gelatine % cup vinegar % cup cold water 1 tsp. salt 1 lemon, juice and grated 2-3 cup sugar rind 2 cups boiling water Soak gelatine in cold water then dissolve in boiling water, add sugar, salt lemon and vinegar, and cool. Then add 1% cups cabbage, cut fine 72 cup sweet red pepper, 1% cups celery, cut fine cut in shreds or pimento é % cup nuts Put into mold and set in refrigerator to harden. —Mrs. J. J. Haworth. FROZEN FRUIT SALAD Mayonnaise made of 1 qt. Wesson Oil, 2 egg yolks, lemon juice and salt to taste. Drain the following fruits well and add to the dressing: 1 ean sliced apricots 1 grape fruit, cut in pieces 1 can sliced pineapple, cube and drained of juice. 1 can white cherries, seeded Put in mold and pack in solution of three parts ice and one of salt for 4 hours. —Mrs. A. S. Parker. MOCK LOBSTER SALAD