The Central cook book

Remove skin from banana, cut in quarters lengthwise and again crosswise and roll in pecan meats, finely chopped. Peel oranges, cut in slices crosswise, and remove the center core. Insert a cube of banana in center of each slice. Arrange on a bed of lettuce, sprinkle over remainder of pecans and French dressing. This will make eight portions. Miss Ruth Weatherly. Relish | Cut lettuce in small strips. Dice some sweet pickle cucumbers and mix. Serve with mayonnaise. Chili sauce served over lettuce is a pleasing relish. Mrs. W. P. Betts. Cream Dressing 2 teaspoons mustard. 2 eggs. 1 teaspoon salt. 14 cup vinegar. 1 teaspoon sugar. 11% cup sweet milk. 2 teaspoons flour. 1 teaspoon butter. Boil all together. Mrs. W. L. Nevins. Pineapple Dressing 1 cupful of pineapple juice. 2 eggs. 34 cupful sugar. Vg cupful cream, whipped. 1 tablespoonful flour. 2 tablespoonfuls butter. Heat the pineapple juice until just warm. Blend together the flour and butter, add the egg yolks beaten and the sugar, and then the egg whites beaten stiff. Pour the warm pineapple juice into this, place in the top of a double boiler and cook until thick. Cool and add the whipped cream. Miss Ruth Weatherly. Mayonnaise 4 teaspoon salt. Cayenne pepper to taste. 1 egg. 1 tablespoon lemon juice or vinegar. V4 teaspoon mustard. 1 cup Wesson oil. Put whole egg in slightly warm bowl with dry ingredients, add a little oil and beat with an egg beater until thoroughly mixed, add remainder of oil in about three equal parts, beating after each addition. Free cook book offer in each package of Knox Gelatine Mayonnaise Dressing 1 teaspoon mustard. 1 egg (yolk). 1 teaspoon salt. 2 tablespoons lemon juice. 1 teaspoon powdered sugar. 2 tablespoons vinegar. A few grains cayenne. 11% cups olive oil. Mix the dry ingredients, add the egg yolk, and when well beaten add one-half teaspoon vinegar. Add a drop or two of olive oil, stir constantly. Continue adding oil a few drops at a time as the mixture thickens and becomes of uniform consistency. When the mixture becomes quite thick add lemon juice or vinegar alternately with the oil, until all is used, always beating the mixture. Miss Ruth Weatherly. Mayonnaise II 1 egg. Juice of 1 lemon or 4 tablespoons ¥ teaspoon salt. vinegar. 2 cups olive oil. Put egg with vinegar or lemon juice and seasoning into bowl, beating with rotary egg beater. Add oil, a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks. Miss Maze Day. Fruit Salad Dressing No. 1 2 level tablespoons flour. | 1 egg or 2 yolks. 2 level tablespoons pulverized sugar. Beat eggs well, add juice of one lemon, if not enough to make one-half cup, add a little cold water, pinch of salt, boil and cool. Beat and add one cup whipped cream, if too thick add more cream. Mrs. H. E. Gzoree. Fruit Salad Arrange slices of pineapple on the lettuce, and on each slice put half a canned peach, hollow side up. Fill the hollow with fruit salad dressing No. 1, and on top place a maraschino cherry. A pastry tube may be used and the dressing put on in fancy designs. Miss Mary D. Guzoree. Potato Salad Boil with jackets on about eight white potatoes, allow these to cool before peeling, then when cool peel and dice, into the potatoes chip fine two or three sweet, green peppers and one small onion, salt to taste, when thoroughly chilled add enough mayonnaise to mix it well. Celery can_be used instead of the peppers. Mrs. W. R. Dorsett. Knox Sparkling Gelatine makes dainty desserts for dainty people Fruit Salad 3 oranges. 2 grapefruit. 2 apples. 1 banana. 1 small can pineapple.