Favorite recipes (North Carolina, 1948)

Seed cherries, dice pineapple, pears, almonds and marshmallows. Drain and squeeze juice of lemon over all. Take 3 egg yolks, pinch of salt, 3 tablespoons vinegar, 3 tablespoons water and cook slowly stirring constantly until rather stiff. Remove from fire and cool. Whip ‘4% pint of cream, mix with cooled dressing and add fruit. Mrs. John Aiken CRANBERRY SALAD 1 quart cranberries 1 cup water 1 cup nut meats 1 cup sugar 2 oranges 1 pkt. lemon flavored gelatin Grind raw cranberries. Cut oranges, taking off all skin. Grate rind of one orange. Dissolve gelatin in 1 cup boiling water. Pour over fruit and place in refrigerator until congealed. Mrs. Homer Robinson s MELON MOLD Melon | Milk Fruit gelatin Curly endive or lettuce Cream cheese French or mayonnaise dressing Peel whole melon. Cut a slice from end and remove seeds. Fill center with fruit gelatin. Place end in place and hold with toothpick and refrigerate until gelatin is firm. Slightly soften cheese with milk and frost entire outside of melon. Serve in slices on crisp endive or lettuce, with dressing. Mrs. Hugo Dressler CAMPBELL’S TOMATO SOUP SALAD Heat 1 can of tomato soup to boiling point. Melt 2 pkgs. cream cheese in hot soup. Add 2 envelopes gelatin soaked in % cup cold water. Cool. Add % cup chopped olives, nuts, celery, and sweet pepper. Add 1 cup mayonnaise. Mold in refrigerator. Mrs. C. H. Geitner, Jr. TOMATO ASPIC 1 bunch celery 3 pint cans tomato juice 3 or 4 small onions 1 or 2 tablespoons of Worcestershire sauce 2 buttons of garlic 2 green peppers Salt to taste Grind the vegetables through the meat chopper, add two cups of water and cook until tender. Run through a sieve and add to the boiling juice. Try to have a cup full after straining. Pour over four envelopes of Knox’s gelatin. Mrs. John Aiken ; pe MAYONNAISE CHICKEN 4 lb. hen 2 cups small cooked English peas 2 tablespoons gelatin, soaked in 2 cups mayonnaise little water 4 hard boiled eggs, chopped 2 cups chopped celery Grind coarsely or chop cooked chicken very fine. Dissolve soaked gelatin in 1 cup hot stock. Cool and add chicken. Add remaining ingredients. Season to taste with salt and pepper. Pour in square pan and store in refrigerator until congealed. Mrs. Leon Ivey PERFECTION SALAD (or VEGETABLE SALAD) 2 tablespoons gelatin 1 cup finely shredded cabbage 2 cup cold water Juice of 1 lemon 4 cup mild vinegar + cup sugar 1 teaspoon salt 2 cups celery cut in small pieces 1 pint boiling water ‘4 can sweet red peppers finely cut Soak the gelatin in cold water five minutes, add vinegar, lemon juice and boiling water, sugar and salt. Strain and when beginning to set, add remaining ingredients. Turn into mold and chill. Serve on lettuce leaves with mayonnaise dressing. This salad is a delicious accompaniment to cold sliced chicken or veal. 4 Note: Chopped green bell peppers and grated carrots may be added. Mrs. Bailey Patrick SOUP ; 2 tablespoons salt 4 quarts cold water 1 knuckle of veal 1 soup bunch (consisting of all 1 shin of beef kinds of vegetables) 1 large can tomatoes Cut all vegetables in small pieces. Add pinch of sugar. Put all ingredients in large pot and let simmer 4 or 5 hours. Remove from heat, strain and serve clear. Mrs. George Lyerly a POTATO SOUP 8 medium potatoes 1 quart milk 2 cup chopped celery Salt and pepper to taste 2 tablespoons minced onion Water Pare and slice potatoes, add onions and celery. Cover with hot water and boil until tender, about 20 minutes. Put through potato ricer, using liquid. Put back into pot, add 1 quart milk and salt and pepper to taste. Let come to a boil, add 2 tablespoons butter. Mrs. Robert Erwin FRENCH DRESSING 6 tablespoons vinegar 1% teaspoon catsup 1% cups oil 13 teaspoon chili sauce 2 teaspoons salt 1 tablespoon lemon juice