"pUT two egg yolks into a small, cold bowl. Add one-
■^ eighth level teaspoonful salt, few grains of pepper,
and one-half tablespoonful lemon juice; mix. Now add
one tablespoonful olive oil, and beat — using a small,
double, rotary egg-beater. Continue adding oil, a table-
spoonful at a time, alternating with a drop or two of lemon
juice until the desired quantity of dressing is made. From
one-half to a cupful can be made in about five minutes.
Cream Mayonnaise
To a quantity of stiff mayonnaise add an equal quan-
tity— or less — of whipped cream. This dressing
should be used the day it is made, and kept in the refrigera-
tor until it is ready to be served.
• Pineapple Dressing
MIX six tablespoonfuls pineapple juice, three level
tablespoonfuls granulated sugar, two eggs, beaten,
one level tablespoonful cornstarch, and one level table-
spoonful nut butter. Cook over boiling water, stirring con-
stantly, until smooth and thick. Remove from fire, cool,
add three-fourths cupful of cream, whipped. Excellent
for pineapple or other fruit salad when served as a com-
bination salad and dessert.
YOUR RECIPES 173
LIBERTY DESSERTS
Easily Made — Not Expensive — Wholesome
Remember to estimate the dessert as part of the
nourishment of a meal, not as an extra for pleasure
only. Sugar, fats, wheat flour are precious foods and
must be used as such, not as luxuries. Cream is a
most valuable food and one of the most wholesome
forms in which fat can be taken; in addition, its use
insures attractive dishes with little labor and no cook-
ing. It must, however, during our period of milk
shortage, be used with the utmost judgment and fair-
ness.
12
174 FOOD AND FREEDOM
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YOUR RECIPES 175
Apple Charlotte
GREASE a rather shallow tin cake pan; one with a
tube in the center is best. Cover the bottom with
a layer of crushed dry bread-crumbs; add a layer of well-
made, sweetened apple sauce, and dot this with a few bits
of quince or other preserve. Now add another layer of
crumbs, then more apple sauce, the bits of preserve, and
continue until the pan is full. The last layer should be
of crumbs. Cover top with bits of butter substitute.
Bake in a moderate oven until a rich brown — about forty
minutes. When slightly cool, turn out onto an attractive
dish. Serve warm with cream, or with Custard or Ice-
cream Sauce* or serve cold without cream or sauce.
Pears, Delicious
Food and freedom
1918Page 71
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
"pUT two egg yolks into a small, cold bowl. Add one-
■^ eighth level teaspoonful salt, few grains of pepper,
and one-half tablespoonful lemon juice; mix. Now add
one tablespoonful olive oil, and beat — using a small,
double, rotary egg-beater. Continue adding oil, a table-
spoonful at a time, alternating with a drop or two of lemon
juice until the desired quantity of dressing is made. From
one-half to a cupful can be made in about five minutes.
Cream Mayonnaise
To a quantity of stiff mayonnaise add an equal quan-
tity— or less — of whipped cream. This dressing
should be used the day it is made, and kept in the refrigera-
tor until it is ready to be served.
• Pineapple Dressing
MIX six tablespoonfuls pineapple juice, three level
tablespoonfuls granulated sugar, two eggs, beaten,
one level tablespoonful cornstarch, and one level table-
spoonful nut butter. Cook over boiling water, stirring con-
stantly, until smooth and thick. Remove from fire, cool,
add three-fourths cupful of cream, whipped. Excellent
for pineapple or other fruit salad when served as a com-
bination salad and dessert.
YOUR RECIPES 173
LIBERTY DESSERTS
Easily Made — Not Expensive — Wholesome
Remember to estimate the dessert as part of the
nourishment of a meal, not as an extra for pleasure
only. Sugar, fats, wheat flour are precious foods and
must be used as such, not as luxuries. Cream is a
most valuable food and one of the most wholesome
forms in which fat can be taken; in addition, its use
insures attractive dishes with little labor and no cook-
ing. It must, however, during our period of milk
shortage, be used with the utmost judgment and fair-
ness.
12
174 FOOD AND FREEDOM
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YOUR RECIPES 175
Apple Charlotte
GREASE a rather shallow tin cake pan; one with a
tube in the center is best. Cover the bottom with
a layer of crushed dry bread-crumbs; add a layer of well-
made, sweetened apple sauce, and dot this with a few bits
of quince or other preserve. Now add another layer of
crumbs, then more apple sauce, the bits of preserve, and
continue until the pan is full. The last layer should be
of crumbs. Cover top with bits of butter substitute.
Bake in a moderate oven until a rich brown — about forty
minutes. When slightly cool, turn out onto an attractive
dish. Serve warm with cream, or with Custard or Ice-
cream Sauce* or serve cold without cream or sauce.
Pears, Delicious