The bride's cook book

One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper and chopped parsley to season, one-half cup melted butter substitute. OYSTER STUFFING FOR POULTRY Substitute small raw oysters, picked and washed, for chestnuts in above recipe. CELERY STUFFING Substitute finely cut celery for chestnuts. STUFFING FOR TOMATOES, GREEN PEPPERS, ETC. One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoon pepper, one teaspoon onion juice, one tablespoon chopped parsley, two tablespoons melted butter substitute. Hominy, rice, or other cooked cereal may take the place of crumbs. STUFFING FOR PORK Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melted butter substitute, or pork fat, salt and pepper to taste. SAGE STUFFING FOR GEESE AND DUCKS Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, pepper, and powdered sage to taste. POULTRY, FISH OR MOCK DUCK STUFFING Contributed by Albers Bros. Milling Company. 2 Cupfuls Cooked Oats (cold) 2 Cupfuls Dry Crumbs (Cornmeal, Crumbs especially good) 1 Tablespoonful Minced Onion 1 Teaspoon Salt Vz Teaspoon Pepper 1 Tablespoon Sage •/2 Tablespoon Savory '/2 Cupful Fat Mix well and use for stuffing. Bread For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes ESSENTIALS FOR GOOD SALADS 1. All material for the salad should be thoroughly dried and thoroughly chilled. The greens in it must be crisp. 2. The dressings should be neither oily nor acid, but carefully proportioned and blended. DRESSINGS FOR SALADS COOKED SALAD DRESSING 1-3 Cups each Vinegar, Water, and Milk 1 Teaspoon each Sugar, Mustard and Salt 1 Tablespoon each Butter and Cornstarch Yolk 1 Egg A Little Cayenne Heat milk and water boiling hot. Mix salt, sugar, cornstarch, and mustard. Add to milk and when it boils add vinegar. When boiling add yolk of egg and stir a moment. Add butter and use hot for potato salad, and cold for other sorts. FRENCH DRESSING Yz Teaspoon Salt •/4 Teaspoon Pepper 2 Tablespoons Vinegar 4 Tablespoons Salad Oil French dressing is chiefly used for uncooked vegetables and for marinating cooked salad materials. Mix ingredients and stir until well blended. VARIATIONS OF FRENCH DRESSING French dressing with the addition of any of the following: Horseradish Pimento Chives Beets, Finely Chopped Parsley Whipped Cream Fruit Juice in Place of Vinegar Raspberry, Vinegar, or Tarragon, used in Place of Cider Vinegar Roquefort Cheese Chili Sauce Hard -cooked Egg, Minced Green Pepper Celery, Finely Chopped Hazel Nuts Pecans English Walnuts Water Cress Pepper Grass Lettuce when washed, drained and chilled is delicious when served with French dressing, or any of the above variations of French dressing. MAYONNAISE DRESSING 1 Egg Yolk 1 Teaspoon Sugar Yz Teaspoon Salt !/4 Teaspoon Mustard '/s Teaspoon Paprika V/z Tablespoon Lemon Juice % Cup Salad Oil Beat yolk of egg. Add dry ingredients and blend. Add acid and beat thoroughly. Add oil gradually, about onefourth teaspoon at a time until two tablespoons are used, then add oil more rapidly and continue beating until the dressing is thick and creamy. VARIATIONS OF MAYONNAISE DRESSING