The Federation cook book

Juice of onion enough to flavor. Salt, sugar to taste. Melted butter over the top. Bake. — MRS. BERTHA L. TURNER. , Spinach Greens 1 Ib of spinach 6 slices of breakfast bacon 2 hard-boiled eggs 1 teaspoonful of salt Boil the eggs and set them aside to cool. Wash and pick green carefully until free from grit. Put on in water enough to cover, add salt and boil 30 minutes. Drain. Fry the bacon, pour the hot drippings over the spinach and garnish with the slices of bacon and boiled eggs. — MRS. G. M. TILLMAN. Breakfast Rice One pint milk One egg One teaspoonful butter Two cups boiled rice One teaspoonful sugar One pinch of salt Beat the egg, add milk rice and seasoning and bake in a moderate oven until brown. — MRS. G. M. TILLMAN. 4- I i < f< <-s • ,// i /,, &t>Ls t/iWV^ Salads "Variety is the spice of life." Cherry Salad 1 pint of white cherries stoned. Stuffed with whole filberts. Serve on lettuce leaf with half whipped cream and mayonnaise dressing. — Miss FLORENCE P. WEIMER, 143 S. Vernon Ave. Cucumber and Pineapple Salad Cut 1 large can of pineapple in little dice and 2 cucumbers. Take the juice of pineapple and one-half box of Knox's gelatine dissolve in juice. Pour over cucumber and pineapple, put in moulds and let harden. Serve on lettuce leaves with one-half mayonnaise, one-half whipped cream. Garnish. — Miss FLORENCE P. WEIMER, Pasadena Cateress. Marshmallow Salad 1 fourth Ib. marshmallows cut up 1 half Ib. pecan nuts broken in bits 1 cup white cherries 1 cup pineapple cut up Dressing, 1 half cup whipped cream 1 third cup mayonnaise Chill the fruits and before serving mix with dressing and place on lettuce leaf. — MRS. ETTA V. MOXLEY, First Vice President of State Federation, Santa Monica. Heavenly Hash Yolks of 4 eggs 1 cup powdered sugar 1 half teaspoon salt Juice of 1 lemon 6 bananas 4 oranges Beat the yolks till very thick and into them gradually sugar and salt. Whip till sugar is dissolved, add lemon juice and beat again. Peel and slice thin oranges and bananas. Put in a deep dish a layer of bananas then one of the mixture next one of the oranges and then one of the dressing again, going on in this manner until all of the ingredients are used up. Put bananas on top. Pour the rest of the dressing on. Serve cold. — MRS. E. WINN, Pasadena. Fruit Salad 6 oranges cut in pieces 3 bananas cut in dice 1 small can of sliced pineapple cut in pieces 1-3 of a cup of shelled pecans (chill) Mix with 2-3 mayonnaise dressing and 1-3 whipped cream Serve on lettuce leaves garnished with maraschino cherries.— B. L. TURNER, Pasadena. Chicken Salad 1 quart of chicken 1 tablespoon vinegar 1 pint of celery 1 teaspoon of salt 1 tablespoon of oil 1-2 teaspoon pepper Mix with mayonnaise dressing. — MRS. LAWSON, Pasadena Ave. Peach Salad Halve and stone large fresh peaches. Fill the cavities with a mixture of broken walnuts, pieces of pear and a dash of celery or parsley. When serving garnish with parsley and serve with whipped cream dressing. — Miss LEONYA JONES, Nautilus Club. Mayonnaise Dressing Yolk of one egg Half teaspoonful of salt Dash of cayenne pepper 1 cupful of salad oil 11-2 teaspoonfuls of lemon juice