Dainty recipes

One peck spinach; two whites of eggs; one-quarter cup cream sauce, salt and pepper to taste. Wash the spinach thoroughly several times and cook in boiling water with salt for fifteen or twenty minutes. Drain well and force through potato masher. Stir in cream sauce and the whites of the eggs, well beaten. Season with salt and pepper. Put in a ring mould. Bake in oven, in a pan of hot water for half hour. Garnish with hard boiled eggs. In the center put cream sauce. Mushrooms added to sauce is delicious. Sprinkle with paprika over top. ASPARAGUS LOAF Two tablespoons butter; two tablespoons flour; four eggs; one scant tablespoon gelatin; one lemon (juice) ; seasoning to taste, (Salt and pepper); one can asparagus with liquid; one pint whipped cream. Heat butter in double boiler and add flour to which has been added water into butter, stirring all the time until it becomes thick. Beat eggs and pour over eggs the flour and butter, stirring eggs continually. Heat this mixture again in double boiler and cook until eggs are done, stirring same until ready to remove from fire. (This only takes a few moments). Then add the dissolved gelatin, add seasoning and juice of lemon. When cold add whipped cream, (about four large kitchen spoonfuls.) Line pan with asparagus tips and pour over same this mixture and layer of asparagus on top. Put on ice to congeal and serve with whipped cream mayonnaise, to which has been added a little lemon juice. If you would give the loaf the asparagus flavor, beat into the custard the tender shoots of the asparagus tips. MOULDED MAYONNAISE One cup of onion aspic; one cup of mayonnaise. Make aspic with two cups water, two onions and two tablespoons of gelatine. Cook onions in water ten minutes and add a little salt. Dissolve gelatine in two tablespoons of cold water, add this to one cup of onion water while hot. When cold fold in mayonnaise. Color green and serve in mould with veal and tomatoes cut in cubes around the moulded mayonnaise. RAISIN SWEET POTATOES Four potatoes, boil and mash; butter size of walnut; one-half cup sweet milk; two eggs and one cup sugar beaten together; one-half cup raisins; one cup pecan meat; one teaspoon baking powder; add at last cinnamon. Put in baking dish and run in oven. CREAMED CHESTNUTS Grease with Wesson Oil or butter one pound chestnuts. Put in a pan and heat until they pop. Peal. If hard to peel run knife under the skin before heating. Put these in cold salt water and boil until tender. To one pound chestnuts take onehalf pint of cream. Put yolk of one egg in hot cream and beat. Mix with chestnuts. Add salt last. SQUASH MOULD Take about ten stuffing sized squash. Slice and boil in salt water until tender. Cut small quantity of onion to season and mash through ricer. Season with salt, pepper, celery salt and add one stick of butter and yolk of six eggs. Beat whites to firm froth and fold in squash mixture. Place in buttered mould and set in pan of hot water. Cook in slow oven until set, and brown on top (about thirty minutes). Salads and Dressings ITALIAN SALAD DRESSING One clove mashed in bowl; one teaspoon dry mustard; two teaspoons salt; sixteen tablespoons olive oil; six tablespoons cold water; six tablespoons tomato catsup; six tablespoons vinegar; two tablespoons Worchester Sauce; two teaspoons sugar. THOUSAND ISLAND DRESSING One cup mayonnaise; one-half cup Chili sauce; two pimentoes one green pepper; one very small onion (chopped fine). At last add three hard boiled eggs chopped or grated. PINEAPPLE AND FIG SALAD