FoodNet

The Federation cook book

1910

Page 14 · 10 recipe records on this page

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Fresh, Salt and Smoked Meats 118 East Colorado Street Free Delivery in South Pasadena Pasadena, California 42 FEDERATION COOK BOOK GOOD COOKS USE Garland Gas Ranges Economical — Long Lived — Convenient PITCHLR HARDWARE CO. Phones 689 63 North Fair Oaks Avenue DAUGHERTY'S Home-Made Relishes OLIVES Home-Made PICKLES HULLED CORN iwiiu^l 1OXJC, SAUERKRAUT HORSE RADISH [^ {' 1 MUSTARD PICKLES CHILI SAUCE l\ellSrlSS Cottage CHEESE PICCALILLI *^-'**?** * V** BUTTERMILK PEANUT BUTTER SARATOGA CHIPS Phone 419 117 West Union Street Pasadena SUNSET 2506 HOME 3368 MRS. B. L. TUKNEPv FIRST -CLASS Cateress and Waitress DINNERS LUNCHEONS PARTIES WEDDINGS PROMPT SERVICE ON SHORT NOTICE 492 South Fair Oaks Avenue Pasadena, California Sunset Main 36 1 4 Home Phone 1 25 1 EMPLOYMENT AGENCY MKS. G. WEATHEKTON All Kinds of Domestic Help Furnished Reliable Colored Help a Specialty 811 South Fair Oaks Avenue Pasadena, California FEDERATION COOK BOOK 43 Boiled Salad Dressing 1 half teaspoon salt 1 egg slightly beaten✪ Boiled Salad Dressing 1 half teaspoon mustard 3 fourths tablespoon sugar 2 and 1 half tablespoons melted butter 3 fourths cup cream or rich milk 1 half tablespoon flour 1 fourth cup vinegar Mix ingredients in order given. Add vinegar very slow- ly. Cover over boiling water stirring constantly till thick. Strain and cool. — MRS. CLARA HOWARD, 2209 13th St., Bakersfield. Fruit Salad Dressing 5 eggs 3 lemons 1 cup pineapple juice 1 and 1 half teaspoons mustard 1 half teaspoons salt 1 tablespoon sugar 2 tablespoons corn starch A dash of red pepper 1 cup cream✪ Fruit Salad Dressing Cook in a double boiler. When cooked add a tablespoon butter. Before serving add whipped cream. — MRS. CLAY JAXON, 278 Elevado Drive, Pasadena. Mayonnaise Dressing 1 eighth teaspoon paprika 1 cup olive oil 1 fourth teaspoon salt 1 tablespoon lemon juice Yolk of 1 egg 1 tablespoon vinegar✪ Mayonnaise Dressing Mix, salt and pepper, add yolk and beat until thickened a little, add lemon juice and vinegar gradually. Use a Dover egg-beater and beat in oil a teaspoonful at a time. After a while oil may be added by the tablespoonful. Beat thoroughly after each addition of oil. Let stand in cool place till ready to use. — Selected. 44 FEDERATION COOK BOOK Date Salad Wash dates thoroughly. Remove the stones. Stuff with cream cheese. Place on lettuce leaf.✪ Date Salad Serve cold with mayonnaise dressing. — Miss MYRTLE CRAIG. Cherry Salad Take large white canned cherries. Remove stones and replace with filberts. Place on lettuce leaves with mayon- naise. Garnish with candied violets.✪ Cherry Salad Makes a delicious and attractive salad. — Miss MYRTLE CRAIG. RECIPES FEDERATION COOK BOOK 45 RECIPES 46 FEDERATION COOK BOOK Cheese and Nut Sandwiches Two cakes of Neufchatel cheese mashed fine, one-half cup pecan nuts chopped fine. Moisten with a little mayon- naise dressing. Cut bread into very thin slices and butter.✪ Cheese and Nut Sandwiches Spread with mixture and cut into fancy shapes. — MRS. BERTHA L. TURNER. Luncheon Sandwiches 1 small onion 9 olives 1 green pepper Chow chow pickle 1 cupful grated cheese✪ Luncheon Sandwiches Chop all of the ingredients very fine. Add enough mus- tard dressing from the chow chow to form a nice paste. Spread on thin slices of white bread not too thickly. Very fine. — Miss MAUDE ROBERTS, 205 W. 3rd St.. Hanford. Pepper Sandwiches 1 small can of Spanish peppers chopped fine ✪ Pepper Sandwiches