Council cook book

in a ring mold. When hard, turn out on a bed of crisp lettuce leaves and fill the hollow center with a fruit mayonnaise of two oranges, two bananas, and two apples, peeled, cut small, and mixed with half a pint of mayonnaise and a cup of shredded lettuce. When unmolded, surround with lettuce hearts and an iced cream mayonnaise. Tripe Salad. Take some cold, cooked tripe, cut into thin strips, and cover with a salad dressing made of home-made mustard, salt, pepper, grated onion, oil, and vinegar. \ Pimiento Salad. Drain, dry, and cut into round slices one can of pimiento morrones. Smooth, in the water of the pimientos, yolks of two hard-boiled eggs, one clove of garlic, pinch each of salt and cayenne, and a good French dressing. Stir all and bring to a boil. When cool, pour over the sliced pimiento morrone, to whidh have been added two cups chopped celery and one cup small cheese balls made of any soft cheese, creamed with two tablespoons butter, one teaspoon each Worcestershire sauce and paprika, one saltspoon salt, one-half cup rolled cracker crumbs. Dressing for Lettuce. Rub the yolks of two hard-boiled eggs to a paste, adding a teaspoon salad oil or melted butter, being careful to add only a few drops at a time. Add half a teaspoon salt, one-half teaspoon prepared mustard. [illustration: Go to Fred T. Knoles, 2000 Fillmore Street, for Hardware, Cooking Utensils, Paints, Oils, Varnishes, Etc. - Telephone West 1855] very little pepper, two tablespoons white sugar. Stir very hard, then pour in gradually one-half teacup vinegar. Marie's Salad Dressing for Lettuce. Three-fourths cup olive oil, three-fourths cup sugar, well beaten together. Add one-eighth teaspoon pepper, one-half teaspoon salt, eight tablespoons weakened vinegar. Mustard Dressing. Take yolk of hard-boiled egg and rub smooth in a bowl. Add a couple of teaspoons of French mustard, salt, pepper, and little sugar. Add a little oil, and then a little vinegar. Garnish top with the white, cut in pieces. French Dressing. One-quarter teaspoon salt, one-quarter teaspoon white pepper, three tablespoons olive oil, ten drops onion juice, one tablespoon vinegar, and one-half tablespoon lemon juice. Put oil in cup, mix salt, pepper, and onion juice in bowl, run in one-half of oil, mixing thoroughly, then add alternately balance of oil, vinegar, and lemon juice. Cream Dressing. Two tablespoons cream, two tablespoons sugar, and four tablespoons vinegar. Put all of the ingredients in bowl and thoroughly mix. This makes a splendid dressing for cold slaw. [illustration: Austin Sanitary Brushes - For Personal and Household Use - 819 Monadnock Building, San Francisco, Cal.] Mayonnaise Dressing. . 1 One teaspoon mustard, one teaspoon salt, little cayenne, yolks two eggs, four tablespoons lemon juice, one and one-half cups olive oil. Mix dry ingredients, add egg yolks and one teaspoon lemon juice, stir thoroughly; add oil at first, drop by drop; as mixture thickens, add lemon juice and oil alternately until all ingredients are used. (Vinegar may be used in place of lemon juice.) Mayonnaise With Whipped Cream. When you are in want of a large quantity of dressing, mayonnaise or French, add one pint of whipped cream to your prepared dressing, stirring thoroughly, just before ready to serve. A Green Mayonnaise Dressing. Chop very fine sufficient parsley to make one tablespoon. Put it in a bowl and rub with the back of a spoon until it is reduced to a paste ; during the rubbing, add four or five drops of alcohol. Stir into mayonnaise, and it is ready for use. Attractive. Sour Cream Dressing.