The Central cook book

Mix together the mustard, salt, white pepper and paprika. Add these dry ingredients to the vinegar, lemon Juice, grated onion, Worcestershire sauce, chili sauce, minced green pepper and minced parsley, mixed together. Beat all into the salad oil and serve at once. Miss Rutn W#ATHERLY. KNOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor) Boiled Dressing for Chicken or Potato Salad 2 tablespoons butter. 1 tablespoon sugar. 1 teaspoon flour. 1 teaspoon mustard (dry). Mix all ingredients together and add: 1 egg, then beat well. Add 34 cup milk. 14 cup vinegar. Pinch salt. Boil until thick as custard. Mrs. H. E. Grorer. Salad Dressing 5 yolks of eggs. 14 cup sugar. 14 teaspoon mustard. 14 cup melted lard. 1% teaspoon salt. 14 cup vinegar. 14 teaspoon celery seed. 1 cup whipped cream. l4 teaspoon pepper. Beat yolks light, add dry ingredients and melted lard. Let vinegar boil and add egg mixture. Stir till thick and cool. Add whipped cream before using. Dressing for one chicken for salad. Mrs. C. E. Gienn. French Dressing V4 teaspoon salt. 2 tablespoons vinegar. 4 teaspoon pepper. 4 tablespoons olive oil. Mix ingredients and stir until well blended and it thickens slightly. A few drops of onion juice may be added. French dressing 1s more easily prepared than any other, and is almost always prepared at the table, as greens soon wilt if allowed to stand in the dressing. Miss Ruth Weatherly. Molded Fruit Salad 6 tablespoons Knox’s gelatine. 1 cup pineapple, diced. 6 tablespoons sugar. 1 orange, diced. 6 tablespoons lemon juice. 4 pound Malaga grapes. Cherries. 14 pound cocoanut. Dissolve gelatine in one-third cup water, add one and one-half cups boiling water. Add fruit juice or one cup water. Place cherries in bottom of mold, other fruit in layers. Pour in gelatine. Turn out on lettuce, serve with mayonnaise. Serves twelve. Mrs. C. E. Guenn. Italian Salad Fresh tomatoes, sliced, celery, green peppers and a little chopped onion. Serve with French dressing. Mrs. U. B. Arexanper. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. Orange and Cheese Salad Peel one orange, removing all the white. Arrange the sections in fan shape on lettuce leaf, loosening them at only one end. Roll cream cheese in a ball one inch in diameter. Fleck with paprika. Place the ball at the base of the fanshaped sections. Serve with French dressing. Miss Lourns Murcuison. String Bean Salad One quart string beans, one small green pepper, one small onion. Cook beans in salt water until done, drain and add pepper and onion chopped fine. Pour over this French dressing and serve on crisp lettuce. If the beans have been cooked with meat, rinse with hot water then with cold and fix the same way. Miss Mary D. Grorce. Apple and Raisin Salad Pare, quarter and core three medium apples, cut into thin slices and squeeze over them the juice of one lemon. Add one cup of large raisins well plumped by boiling a few minutes and dried. Add one cup celery cut in one-fourth inch slices. Sprinkle with one-half teaspoon salt and four to six tablespoons of cool oil. Mix all together and serve on crisp lettuce. Miss Lovinr Murcuison. String Bean and Cheese Salad With the smooth sides of butter hands roll Neufchatel cheese into small egg shapes. Season string beans with French dressing and arrange on lettuce leaves in the shape of a nest. Arrange the eggs in the nest and sprinkle with dressing. Fleck with chopped parsley or paprika. Miss Lovins Murcuison. ; J.P. WYATT, President W.S. BURRUSS, Vice-Pres. & Treas. | Wyatt-Burruss Ice & Fuel Co. Bynum Printing Co. Better Printing Phones 692-693 Raleigh, North Carolina Wholesale and Retail Dealers in ICE, COAL, COKE AND WOOD