Durham cook book ...

FROZEN SALAD. Yolks of seven eggs, beaten with one-half cup sugar, pinch red pepper, one-half teaspoon salt, pinch of dry mustard, (or one-half teaspoon prepared mustard.) Heat one-half cup vinegar and kitchen spoonful of butter in pan, and add the beaten yolks, stirring till very thick. Remove, and when cold thin with whipped cream. Add one can of pineapple and one of peaches, cut small. Pack in mold and freeze, and ice, and salt in proportions used for mousses, etc. Half for small family. — Mrs. Thos. H. Leary. WHITE SALAD. Two packages lemon Jello, one can white cherries, one can pineapple. Make jello by directions on box. Allow mixture to cool and add seeded cherries and pineapple. Place in refrigerator or in a cool place and allow to congeal. Serve on lettuce leaves with mayonnaise as a salad, or with whipped cream as a dessert. — Mrs. R. A. Knight. PERFECTION SALAD. One envelope Knox Sparkling Gelatine, one half cup cold water, one-half cup mild vinegar, two tablespoonfuls lemon juice, two cups boiling water, one-half cup sugar, one teaspoonful salt, one cup cabbage, finely shredded, two cups celery, cut in small pieces, two pimentoes, cut in small pieces. Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve in cases made of red or green peppers, or turn into molds lined with canned pimentoes. A delicious accompaniment to cold sliced chicken or veal. FRUIT SALAD. Four oranges, three apples, two bananas; remove all skin and cut in small pieces, one small can of pineapple, diced, one cup California grapes, cut in half, remove seeds, one cup of English walnuts, one-half cup candied cherries. — Mrs. C. L. Hornaday. See that the name K-N-O-X is on each package of gelatine you buy MAYONNAISE FRUIT SALAD. The juice of one orange, the juice of one-half lemon, one-half cup sugar, butter size of a walnut, three eggs beaten very light, one-half cup of pure apple juice. Cook in double boiler to smooth paste. Add one cup of whipped cream when ready to put over fruit salad. — Mrs. C. L. HORNADAY. BISQUE TORTONI. Three fourths cup sugar, one-half cup water, boil until it spins a thread; take from stove and stir slowly in three eggs which have been whipped light. Beat until perfectly cold, flavor with two teaspoonfuls vanilla or a little sherry wine (about two tablespoonfuls.) Beat into this one pint whipped cream. Roll fine some stale macaroons (eight or ten) add them. Then put in mold, pack in ice and freeze for several hours (four). — Ethel C. Lipscomb. LUNCHEON SALAD. One envelope Knox Sparkling Gelatine, one cup cold water, one and one-half cups boiling water, one-half cup lemon juice, one-half cup sugar, three tart apples, one cup celery, cut in small pieces, one-half cup pecan nut meats. Soak gelatine in cold water five minutes, and dissolve in boiling water. Add lemon juice and sugar. When mixture begins to stiffen, add apples, sliced in small pieces, chopped celery and broken nut meats. Turn into mold, first dipped in cold water, and chill. Accompany with mayonnaise dressing. This mixture may be served in cases made from bright red apples.