Unsigned. French Dressing 3 tablespoons olive oil }/i teaspoon salt 13^2 tablespoons vinegar Y% teaspoon Rosa paprika✪ French Dressing Mix the salt and paprika in a cup, add a tablespoon of oil. Mix well, then add half of the vinegar, a little at a time, blend and add the remainder of the oil and vinegar alternately. Mary R. Book (Pi). French Dressing Put all in a mason jar and shake well: Yi cup oil 2 tablespoons grated onion Y cup vinegar 1 teaspoon salt Y cup catsup . 1 teaspoon paprika juice Y2 lemon 2 scant tablespoons sugar Julia B. Gould (Lambda). French Dressing 1 tablespoon sugar Yi teaspoon salt Y2 teaspoon mustard Y teaspoon paprika small clove of garlic or Y of onion grated Yi cup olive oil 2 teaspoons vinegar (Cross and Blackwell's) Mix dry ingredients and add oil slowly. Beat until thoroughly mixed and add vinegar. Nell B. Cochran (Chi Sigma). SALADS 85 Chiffonade Dressing yolk of 1 egg 1 hard-boiled egg 1 cup oil Yi cup chili sauce yi cup vinegar 1 teaspoon paprika 1 green pepper Yi teaspoon salt 2 pimentoes 1 tablespoon sugar 12 olives or sour pickles✪ Chiffonade Dressing Beat yolk, add oil and vinegar. Put seasoning into this. Grind pepper, pimento, olives, boiled egg. Beat into oil mixture. Add chili sauce. Grace Conners Nelson (Lambda Nu). Cabbage and Nut Salad Shred crisp cabbage and add pecan meats✪ Cabbage and Nut Salad. Serve with French dressing on a lettuce leaf. Paprika adds color and attractiveness. Marguerite Stanley (Xi). Boiled Mayonnaise Y2 teaspoon salt 2 tablespoons sugar 1 teaspoon mustard ^^ tablespoon flour 1 tablespoon melted butter yolks 2 eggs % cup milk Y cup vinegar✪ Boiled Mayonnaise Mix dry ingredients together, add the beaten yolks, butter and milk. Cook in a double boiler, pouring in the vinegar a little at a time. Stir constantly until the mayonnaise thickens. Thin with cream as used. Lillian Smith Burwell (Lambda). Boiled Salad Dressing 3 tablespoons flour 1 teaspoon salt 3 tablespoons sugar 2 eggs Yi teaspoon mustard 1 cup weak vinegar✪ Boiled Salad Dressing Stir over fire until thick and smooth the dry ingredients and vinegar, then add the eggs well beaten. When cold, thin with rich cream. Gertrude Darrow Chubb (Lambda). 86 DELTA GAMMA COOK BOOK Boiled Salad Dressing To each egg yolk used take one tablespoon of vinegar. To four egg yolks use the following proportions of seasoning : 1 tablespoon sugar }/i teaspoon mustard Yi teaspoon salt Beat ingredients together, then boil over water until thick. After removing from stove, add one teaspoon butter. This dressing will be very thick. When used, thin to desired consistency with cream, whipped or thin, or with plain milk. For fruit salads use whipped cream, for meats and vegetables, use milk or thin cream. This dressing, if kept in a cool place will keep perfectly for several weeks. Ina Firkins (Lambda). LUNCHEON DISHES Apples Stuffed with Sausage Core desired number of baking apples and fill with sausage meat✪ Apples Stuffed with Sausage. Bake in a moderate oven until tender. Serve on buttered toast. Marguerite Tupper Way (Lambda Nu). Boudans ✪ Boudans

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Unsigned. French Dressing 3 tablespoons olive oil }/i teaspoon salt 13^2 tablespoons vinegar Y% teaspoon Rosa paprika Mix the salt and paprika in a cup, add a tablespoon of oil. Mix well, then add half of the vinegar, a little at a time, blend and add the remainder of the oil and vinegar alternately. Mary R. Book (Pi). French Dressing Put all in a mason jar and shake well: Yi cup oil 2 tablespoons grated onion Y cup vinegar 1 teaspoon salt Y cup catsup . 1 teaspoon paprika juice Y2 lemon 2 scant tablespoons sugar Julia B. Gould (Lambda). French Dressing 1 tablespoon sugar Yi teaspoon salt Y2 teaspoon mustard Y teaspoon paprika small clove of garlic or Y of onion grated Yi cup olive oil 2 teaspoons vinegar (Cross and Blackwell's) Mix dry ingredients and add oil slowly. Beat until thoroughly mixed and add vinegar. Nell B. Cochran (Chi Sigma). SALADS 85 Chiffonade Dressing yolk of 1 egg 1 hard-boiled egg 1 cup oil Yi cup chili sauce yi cup vinegar 1 teaspoon paprika 1 green pepper Yi teaspoon salt 2 pimentoes 1 tablespoon sugar 12 olives or sour pickles Beat yolk, add oil and vinegar. Put seasoning into this. Grind pepper, pimento, olives, boiled egg. Beat into oil mixture. Add chili sauce. Grace Conners Nelson (Lambda Nu). Cabbage and Nut Salad Shred crisp cabbage and add pecan meats. Serve with French dressing on a lettuce leaf. Paprika adds color and attractiveness. Marguerite Stanley (Xi). Boiled Mayonnaise Y2 teaspoon salt 2 tablespoons sugar 1 teaspoon mustard ^^ tablespoon flour 1 tablespoon melted butter yolks 2 eggs % cup milk Y cup vinegar Mix dry ingredients together, add the beaten yolks, butter and milk. Cook in a double boiler, pouring in the vinegar a little at a time. Stir constantly until the mayonnaise thickens. Thin with cream as used. Lillian Smith Burwell (Lambda). Boiled Salad Dressing 3 tablespoons flour 1 teaspoon salt 3 tablespoons sugar 2 eggs Yi teaspoon mustard 1 cup weak vinegar Stir over fire until thick and smooth the dry ingredients and vinegar, then add the eggs well beaten. When cold, thin with rich cream. Gertrude Darrow Chubb (Lambda). 86 DELTA GAMMA COOK BOOK Boiled Salad Dressing To each egg yolk used take one tablespoon of vinegar. To four egg yolks use the following proportions of seasoning : 1 tablespoon sugar }/i teaspoon mustard Yi teaspoon salt Beat ingredients together, then boil over water until thick. After removing from stove, add one teaspoon butter. This dressing will be very thick. When used, thin to desired consistency with cream, whipped or thin, or with plain milk. For fruit salads use whipped cream, for meats and vegetables, use milk or thin cream. This dressing, if kept in a cool place will keep perfectly for several weeks. Ina Firkins (Lambda). LUNCHEON DISHES Apples Stuffed with Sausage Core desired number of baking apples and fill with sausage meat. Bake in a moderate oven until tender. Serve on buttered toast. Marguerite Tupper Way (Lambda Nu). Boudans

Delta Gamma cook book