Favorite recipes of Alexandria Ward

About 2: cups Wesson Oil Chill thoroughly the egg and oil. Separate egg. To the egg yolk add Wesson Oil drop by drop very slowly beating constantly until mixture is so stiff beater will hardly turn. Thin with lemon juice and add salt to taste. Fold stiffly beaten egg white into egg and oil mixture. Mixture will curdle if egg and oil are not sufficiently cold and if oil is added too fast. Lemon juice as needed Harriette Thorne FRENCH DRESSING 1 can condensed tomato soup 1 teaspoon minced onion 3/4 cup vinegar 1/3 to 1/2 cup sugar 1 teaspoon salt 1 teaspoon prepared mustard 1 teaspoon paprika 1 1/2 cup salad oil 1 tablespoon Worcestershire sauce 1 peeled clove garlic 1/2 teaspoon pepper Combine ingredients in covered jar in refrigerator. This dressing is better if blended with a Waring Blender or Whiz Mix. Mary D. Nelson - 57 - VEGETABLES HARVARD SAUCE FOR BEETS Mix 1/2 cup sugar, 1/2 tablespoon of cornstarch together. Add 1/2 cup vinegar and let boil 5 minutes, stirring. Remove and stir in 2 tablespoons butter. Add to beets. Jean H. Banner VEGETABLES Spinach - Add a can of Cream of Mushroom soup to a box of frozen spinach (either whole or chopped) after it is cooked and the water is drained off. Peas - Adda small can of Chopped Mushrooms to a box of frozen peas. . Ruthe Neeley FRENCH CARROTS 1 quart carrots (diced) 2 teaspoons sugar 2 small onions (diced) 1/4 teaspoon salt 1 tablespoon butter 1 cup cream Melt butter. Add carrots and minced onion, sugar and salt. Cover closely. Cook slowly until tender. Add cream. Heat,serve hot. Louie Rae Woodard CURRIED CORN CHOWDER 2 tablespoons butter or margarine 3 cups milk 2 sliced, peeled, medium onions 2 cups diced, pared, raw 2 tablespoons minced green pepper potatoes 2 beef or chicken bouillon cubes 1 no. 2 can cream-style corn 1/2 teaspoon curry powder 1/8 teaspoon pepper 1/2 teaspoon salt Melt butter in large saucepan. Add onions and green pepper, and saute until tender, stirring occasionally. Add bouillon cubes and curry powder; mix well. Add milk; stir over low heat. Meanwhile cook potatoes, covered in 1” boiling slated water about 10 minutes; drain. Add potatoes, corn, pepper and salt to milk mixture; heat to boiling. Add seasonings as desired. Makes 4 generous servings (7 cups). Good with toasted canned brown bread, canned pineapple and grated cheese salad, and milk for lunch. a $84 Ella May Crowder VEGETABLES GLAZED CARROTS Wash and peel 8 medium sized carrots. BBoil slowly in small amount of water (salted) in tightly closed pan until tender. Drain excess water if any. In iron skillet put 2 tablespoons margarine (or butter) and 1/2 cup brown sugar and stir until melted. Add carrots - shaking pan until well glazed. Serve immediately. Serves 3. Part of the Flavor trick is the method of cooking with small amount of water, so very little or none is left when they are tender. Mildred Winfree am CARROT RING MOLD - (FOR A PARTY) Cook about 2 or 3 lbs. carrots in pressure cooker until very well done. Drain well and cool. Put through Foley Food Mill. Salt to taste. Melt 1/4 1b. butter or margarine and mix thoroughly with carrots. Butter aluminum ring mold well and pack carrots firmly into mold. Before serving place mold in pan of water to heat through. Turn carefully onto platter. Garnish with creamed new peas in center of ring and parsley around edge. | Serve with ham, roast or chicken. Colorful for buffet supper. Mary D. Nelson SPANISH CORN 1 can corn. Empty contents into a mixing bowl and add: 1 cup sweet milk 1 cup corn meal When the mixture is smooth add: 1 can tomato sauce 1 tablespoon 2 beaten eggs 1/4 cup butter 1/2 tablespoon of spanish pepper Add can small pitted olives Pour into a buttered dish and bake 1 hour in slow oven. Jean H. Banner - 59 - HOUSEHOLD HINTS