The Chapel Hill cook book

1 tablespoon powdered Pinch of salt sugar 1 ripe banana Add sugar to cream and whip. Add lemon juice to bananas, after they have been well mashed, and combine with cream. Mrs. Harry F. Comer. MAGIC MAYONNAISE 2/3 cup sweetened con- 1/4 cup salad oil or melted densed milk (not butter evaporated) 1 egg yolk % cup vinegar or lemon % teaspoon salt juice Few grains cayenne 1 teaspoon dry mustard Place ingredients in mixing bowl. Beat with rotary egg beater until mixture thickens. If thicker consistency is desired, place in refrigerator to chill before serving. Makes 1 1/4 cups. Mrs. E. C. Penn. ELECTRIC CONSTRUCTION CO. 108 N. Columbia St.— T. A. Rosemond, Mgr. ELECTRICAL CONTRACTING APPLIANCES Service on Electric Ranges a Specialty All Service Calls Handled Promptly Phone 6901 38 The Chapel Hill Cook Book SALAD DRESSING 1 teaspoon salt 1 large teaspoon celery 1 teaspoon sugar seed V2 teaspoon mustard Yz teaspoon Worcester- 1 large teaspoon white shire sauce mustard seed 1 pinch red pepper Stir all together. Add 2 tablespoonfuls tomato catsup. Drop in oil slowly, using y2 pint Wesson oil, juice of V2 lemon, 2 tablespoons vinegar. Mrs. Fred Hanes, Durham. Through Mrs. Frank Miller. RUSSIAN DRESSING To a stiff mayonnaise add enough chili sauce to make right consistency. Then add chopped green peppers and hard-boiled eggs. This is delicious served over head of lettuce. Mrs. Frank Miller. TARTAR SAUCE 1 cup mayonnaise 1 tablespoon chopped 2 tablespoons chopped olives sweet pickle 1 tablespoon finely 1 tablespoon chopped chopped chives capers Combine and serve with egg and fish salads. Mrs. Frank Miller. THOUSAND ISLAND DRESSING 2 tablespoons finely 2 tablespoons Chili sauce chopped pimentos 2 hardcooked eggs, chopped 2 tablespoons minced chives V2 cup heavy cream 2 tablespoons tomato catsup Mix in order given and add to 1 cup mayonnaise. Mrs. D. D. Carroll. Sauces for Meats and Vegetables MILLER SAUCE FOR BARBECUED MEATS 1 cup tomato catsup 1 lemon V2 cup vinegar Tabasco sauce or red 2 tablespoons butter pepper to taste Let boil in sauce pan for few minutes and baste meat with this while roasting. Mrs. Frank Miller. COCKTAIL SAUCE 1 tablespoon mayonnaise 1 teaspoon horseradish Juice of half a lemon (soaked for 10 4 tablespoons Chili sauce minutes in 1 table- V2 teaspoon Worcester- spoon cold water) shire sauce Mix and chill thoroughly before serving. Mrs. Frank Miller. CRANBERRY CONSERVE 2 cups cranberries % cup English walnut 3 cups sugar meats, cut coarse 1 large orange The Chapel Hill Cook Book Add orange juice to cranberries. Put rind of orange through food chopper. Mix all ingredients. Boil twenty minutes, watching constantly that it does not burn. Gooseberries may be used instead of cranberries and the recipe makes a delicious gooseberry conserve. Mrs. Frank W. Hanft. CUCUMBER SAUCE Grind peeled cucumber fine. Drain through colander or cloth for 10 hours or overnight. To every pint, add: 1 tablespoon salt 1 teaspoon ground mustard 2 tablespoons sugar 1 large or 2 small onions 2 tablespoons white grated or ground fine mustard seed % pt. vinegar Mix and put in small jars and cover well with the vinegar. Mrs. G. W. Lay. SAUCE FOR HARVARD BEETS 1 tablespoon butter V2 cup sugar 1 tablespoon corn starch