2 cups cold flaked boiled 1 tsp. salt haddock or 1 tsp. paprika 1 can fish flakes 2 tbs. lemon juice 2 tbs. chopped pimento 2 cups chopped celery 1 cup boiled salad dressing✪ Mock Lobster Salad Mix all but last two ingredients lightly with a fork and let stand half an hour. Then add chopped celery and salad dressing and serve on lettuce. —Miss Alice Bradley. 4b CAROLINA COOKERY FROM QUAKER KITCHENS IRISH FOLLY Make balls of mashed potato or cold boiled potato with potato ball knife. Dip into Mayonnaise and roll in grated onion and minced egg. Dip again in Mayonnaise and roll in fine cut parsley and pickles. Serve on lettuce and deco- rate with pimento. —Miss Alice Bradley. STUFFED TOMATO SALAD 1 cup of cut up celery 6 small round tomatoes % cup of English walnuts % eup of mayonnaise Peel the tomatoes and scoop out as much of the inside as possible, after cutting a round hole in stem end, make a salad with celery, cut up walnuts and mayonnaise and an the tomatoes letting it stand up well on top. —N. C. Federation of Women’s Clubs. BANANA AND PEANUT SALAD 3 bananas 6 tbs. lemon juice 2 ths. chopped peanuts Peel and cut bananas into halves lengthwise. Place one-half banana on a lettuce leaf and pour over it a table- spoon of lemon juice. Sprinkle each half with a teaspoon chopped peanuts. PRUNE AND PEANUT BUTTER SALAD 24 prunes % cup celery, cut fine % cup peanut butter Salad dressing to moisten Soak the prunes over night in water to cover. Cook slowly until tender and all the liquid has been taken up by the prunes. Cut prunes and remove stones. Mix the peanut butter, celery and salad dressing and stuff the prunes. Serve on crisp lettuce leaves with French dressing. SALMON SALAD 1 can salmon 4 tbs. vinegar 1 egg % tsp. salt 1 tbs. flour % tsp. prepared mustard 1 tbs. sugar 1 tbs. butter % cup condensed milk .✪ Salmon Salad Break the egg in a small sauce pan, beat slightly, Ame CAROLINA COOKERY FROM QUAKER KITCHENS add the flour, sugar and salt, thoroughly mixed, and beat until smooth. Cook until it begins to thicken, stirring constantly; add the butter then the vinegar and mustard. Cook until thick. Thin with 1-2 cup of evaporated or con- densed milk. Add the salmon which has been picked into fine bits. A chopped cucumber added improves the flavor. This may be served hot on crackers or thin slices of buttered toast or used cold as sandwich filling. —Miss Ida E. Millis, Guilford College. SALMON SALAD 1 can salmon Onion, if liked 1 large cucumber pickle Remove skin and bones from salmon, break into small pieces, chop up the pickle and add few gratings of onion. Pour over this the following dressing when dressing has become very cold. DRESSING 1 cup vinegar 1 tsp. mustard 1 tsp. butter % tsp. salt 2 eggs, well beaten 1 tsp. sugar Dash of cayenne✪ Salmon Salad Heat vinegar and add eggs and seasonings and cook until it begins to thicken, stirring constantly. Best to do this in a double boiler. If too thick, thin with milk or cream. —Mrs. S. P. Chandler. PINEAPPLE SALAD de LUXE ‘1 small can sliced pineapple % cup malaga grapes, with cut in dice skins and seeds removed % cup shelled English wal- % cup marshmallows, cut nuts or pecans, cut in » with wet scissors in quar- pieces ters. co DRESSING Pineapple juice with enough 1 egg yolk _ water to make 1 cup % cup sugar | Juice of 1 lemon 1 tbs. corn starch✪ Pineapple Salad de Luxe In double boiler heat liquids, add corn starch and sugar mixed and dissolved in 2 tbs. cold water. Stir until thick- ARS CAROLINA COOKERY FROM QUAKER KITCHENS ened and then occasionally for 10 minutes add egg yolk well beaten and cook a few minutes longer. To Serve Marinate salad ingredients with whipped cream, serve on lettuce and garnish with the dressing. —Mrs. H. A. White. CREAM CHEESE SALAD 2 cakes white cream cheese and olives (also chopped) ✪ Cream Cheese Salad

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

2 cups cold flaked boiled 1 tsp. salt haddock or 1 tsp. paprika 1 can fish flakes 2 tbs. lemon juice 2 tbs. chopped pimento 2 cups chopped celery 1 cup boiled salad dressing Mix all but last two ingredients lightly with a fork and let stand half an hour. Then add chopped celery and salad dressing and serve on lettuce. —Miss Alice Bradley. 4b CAROLINA COOKERY FROM QUAKER KITCHENS IRISH FOLLY Make balls of mashed potato or cold boiled potato with potato ball knife. Dip into Mayonnaise and roll in grated onion and minced egg. Dip again in Mayonnaise and roll in fine cut parsley and pickles. Serve on lettuce and deco- rate with pimento. —Miss Alice Bradley. STUFFED TOMATO SALAD 1 cup of cut up celery 6 small round tomatoes % cup of English walnuts % eup of mayonnaise Peel the tomatoes and scoop out as much of the inside as possible, after cutting a round hole in stem end, make a salad with celery, cut up walnuts and mayonnaise and an the tomatoes letting it stand up well on top. —N. C. Federation of Women’s Clubs. BANANA AND PEANUT SALAD 3 bananas 6 tbs. lemon juice 2 ths. chopped peanuts Peel and cut bananas into halves lengthwise. Place one-half banana on a lettuce leaf and pour over it a table- spoon of lemon juice. Sprinkle each half with a teaspoon chopped peanuts. PRUNE AND PEANUT BUTTER SALAD 24 prunes % cup celery, cut fine % cup peanut butter Salad dressing to moisten Soak the prunes over night in water to cover. Cook slowly until tender and all the liquid has been taken up by the prunes. Cut prunes and remove stones. Mix the peanut butter, celery and salad dressing and stuff the prunes. Serve on crisp lettuce leaves with French dressing. SALMON SALAD 1 can salmon 4 tbs. vinegar 1 egg % tsp. salt 1 tbs. flour % tsp. prepared mustard 1 tbs. sugar 1 tbs. butter % cup condensed milk . Break the egg in a small sauce pan, beat slightly, Ame CAROLINA COOKERY FROM QUAKER KITCHENS add the flour, sugar and salt, thoroughly mixed, and beat until smooth. Cook until it begins to thicken, stirring constantly; add the butter then the vinegar and mustard. Cook until thick. Thin with 1-2 cup of evaporated or con- densed milk. Add the salmon which has been picked into fine bits. A chopped cucumber added improves the flavor. This may be served hot on crackers or thin slices of buttered toast or used cold as sandwich filling. —Miss Ida E. Millis, Guilford College. SALMON SALAD 1 can salmon Onion, if liked 1 large cucumber pickle Remove skin and bones from salmon, break into small pieces, chop up the pickle and add few gratings of onion. Pour over this the following dressing when dressing has become very cold. DRESSING 1 cup vinegar 1 tsp. mustard 1 tsp. butter % tsp. salt 2 eggs, well beaten 1 tsp. sugar Dash of cayenne Heat vinegar and add eggs and seasonings and cook until it begins to thicken, stirring constantly. Best to do this in a double boiler. If too thick, thin with milk or cream. —Mrs. S. P. Chandler. PINEAPPLE SALAD de LUXE ‘1 small can sliced pineapple % cup malaga grapes, with cut in dice skins and seeds removed % cup shelled English wal- % cup marshmallows, cut nuts or pecans, cut in » with wet scissors in quar- pieces ters. co DRESSING Pineapple juice with enough 1 egg yolk _ water to make 1 cup % cup sugar | Juice of 1 lemon 1 tbs. corn starch In double boiler heat liquids, add corn starch and sugar mixed and dissolved in 2 tbs. cold water. Stir until thick- ARS CAROLINA COOKERY FROM QUAKER KITCHENS ened and then occasionally for 10 minutes add egg yolk well beaten and cook a few minutes longer. To Serve Marinate salad ingredients with whipped cream, serve on lettuce and garnish with the dressing. —Mrs. H. A. White. CREAM CHEESE SALAD 2 cakes white cream cheese and olives (also chopped)

Carolina cookery from Quaker kitchens