Durham cook book ...

MAYONNAISE DRESSING. Yolk of one egg, one tablespoonful of apple vinegar, salt to taste, dash of cayenne or ground red pepper (hot pepper). Place all in a deep bowl and beat with egg beater till mixed. Add Wesson Salad Oil, a tablespoonful at a time, and continue beating till the mixture is stiff enough to almost cut. Use this on lettuce, tomatoes, chicken or any kind of salad. It also makes a nice filling for pepper or other sandwiches. PERFECTION SALAD. One envelope Knox gelatine, one-half cup cold water, one-half cup mild vinegar, one pint boiling water, one teaspoonful salt, one cup fine shredded cabbage, juice of one lemon, one-half cup sugar, two cups celery, cut into small pieces, one-fourth can sweet red peppers, cut fine. Soak gelatine in cold water five minutes, add vinegar, lemon juice, boiling water, sugar and salt. Then strain and when beginning to set, add other ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise. — Mrs. E. E. Bernard. GINGER ALE SALAD. Dissolve one envelope Knox gelatine in cup hot water, juice of one can of white cherries, juice of two lemons, three rounded teaspoonfuls sugar, one can sliced pineapple, cut into dices, one bottle canned white cherries, one bottle of ginger ale. Let juice of cherries and the pineapple come to boiling point, add to the dissolved gelatine juice of lemons and sugar. Add ginger ale, stir thoroughly, and add fruit after the cherries have been stoned. If preferred you may use package of Jello dissolved in one-half pint water leaving out lemons and sugar. Serve this on crisp lettuce with mayonnaise, and saltines. This is a popular salad when tried once. — Mrs. W. S. Borland. PEANUT AND LETTUCE SALAD. To one pint finely chopped lettuce, add one-half pint well-beaten salted peanuts, one teaspoonful sugar. Mix well and serve either with mayonnaise or French dressing. — Mrs. J. E. Lyon. RUSSIAN DRESSING. One cup mayonnaise, one half green pepper chopped fine, one half sweet red pepper chopped fine, two tablespoonfuls sweet oil, one teaspoonful vinegar, three tablespoonfuls chile sauce. Serve with head lettuce. — Miss Annie Louise Vaughan. JELLIED WALDORF SALAD. Dissolve one package lemon jello in one pint boiling water and two tablespoonfuls of vinegar. While cooling chop one cup tart apples, one cup English walnuts, one cup celery and season wdth salt. Mix these ingredients and pour over them the jello. Cool in individual molds and serve with mayonnaise, on crisp lettuce leaves garnished with pimentoes or cherries. — Mrs. D. F. Parker. FRUIT SALAD. One can sliced pineapple, one can white cherries, one-fourth pound almonds, one-half package Knox Gelatine added to the juice. Mix with French Dressing and mold. — Mrs. Frank Stone. CREAM SALAD DRESSING. Two tablespoonfuls butter, three tablespoonfuls flour, one tablespoonful sugar, white pepper, cayenne, one teaspoonful salt, one teaspoonful mustard, one cup milk or water, one-fourth cup vinegar, two eggs. Melt butter, add flour and stir. Add milk or water gradually and cook until thick, stirring constantly. Add hot liquid to the beaten eggs to which has been added the seasonings. Cook in double boiler, stirring constantly, until thick. Remove from fire and add vinegar. Whipped cream, folded in when ready to use, makes a pleasing addition for fruit salads. — Miss Eunice Chaplin.