The Fredericksburg home kitchen cook book

Dissolve 2 tablespoonfuls of gelatine in y2 cupful of cold water. Turn the contents of a can of tomatoes or y2 dozen fresh tomatoes into a porcelain lined saucepan; add 1 teaspoonful of cloves and allspice, 2 tablespoonfuls of sugar, y2 teaspoonful of black pepper, add salt to taste. Cook about 20 minutes, strain, and again put on the fire to boil. Mix with the soaked gelatine. Turn into molds and set on ice. MRS. FELIX KLAERNER. Vegetable Salad. 6 potatoes; 3 tablespoonfuls pickles; 2 apples; 1 green pepper; y2 head cabbage; 2 onions; 3 egg yolks; butter size of an egg. DRESSING: 1 teaspoonful celery seed; a pinch of pepper; y2 cupful vinegar; y2 teaspoonful Worcestershire Sauce; 1 teaspoonful salt; *4 cupful sugar; 1 tablespoonful butter ; 2 egg yolks. Boil the potatoes, slice thin, chop cabbage, pickles, onions and apples. Boil eggs hard, chop fine, cut pepper fine, and mix all ingredients. Heat butter and vinegar; add other ingredients, let them come to a boil; add beaten yolks of eggs, stir until it thickens and remove from fire. Cool, and when the salad is ready to serve, mix with the dressing. MRS. AUG. GOLD. Combination Vegetable Salad. Marinate in French dressing two cupfuls each of cold cooked asparagus tips and tiny whole new cooked potatoes. Drain and arrange in layers in a Salad bowl — 67 — which has been rubbed with a split clove of garlic. Between each layer add a few slices of cooked young turnips, cooked young carrots, peeled and sliced radishes, diced celery, and sliced spring onions. Serve with the following Chiffonade dressing : Mix 2 tablespoonfuls of vinegar with 5 tablespoonfuls of olive oil and half a teaspoonful each of salt and paprika, beat together, and add 1 cooked beet, 1 hard cooked egg and a few pecans, all chopped fine. MRS. VIDA G. NEWBERRY. Fruit Salad Dressing. 2 eggs; 3 tablespoonfuls of melted butter; 3 tablespoonfuls of lemon juice ; y2 teaspoonful of salt ; 1 cup of sweet cream ; y± cup of powdered sugar ; y2 teaspoonful of vanilla. Beat the sugar, egg, butter and lemon juice together until very light. Cook over hot water until mixture thickens. Cool, then add salt, vanilla and cream which has been whipped till stiff. Serve cold on any fruit salad. MRS. EMIL RILEY. Salad Dressing. 2 eggs, yolks beaten separately; 1 tablespoon sugar; 1 teaspoon salt; 4 tablespoons vinegar. Cook this until thick, stirring it all the time. Remove from fire and stir in the beaten whites. When ready to use stir in 1 cup whipped cream if desired. MRS. L. K. TATNTER. — 68 — Salad Dressing. 4 tablespoonfuls of butter; 1 tablespoonful of flour; 1 cup sweet milk; 2 eggs; 1 teaspoonful of mustard; 2 tablespoonfuls of sugar; 1 teaspoonful of salt; y2 cup of vinegar. Mix flour and butter, when melted, add sweet milk, let come to a boil. Mix mustard, sugar, salt, vinegar, and eggs ; add the milk and let boil until thick. Remove from fire and beat well for a few minutes. MRS. E. VANDER STUCKEN. Mayonnaise Dressing (Without Oil.) 2 eggs; butter, size of an egg; 1 tablespoon mixed mustard; 1 teaspoon salt; 3 tablespoonfuls of vinegar; 1 tablespoonful sugar. Beat eggs, add mustard, salt and sugar, beat again and add melted butter and vinegar. Set bowl over boiling water and stir constantly until thick and smooth. When cold, add a cupful of whipped cream. MRS. H. W. KUSENBERGER. Mayonnaise Dressing.