The Gertrude Bobbitt Circle cook book

Saute bacon and frankfurters five minutes. Push meat to the side and blend flour into fat. Add vinegar gradually. Cook, stirring constantly until smooth and thickened. Mix salt and sugar; cook ten minutes. Keep low heat while adding potatoes, onions and celery, mix lightly and keep hot. Add cheese just before removing from fire. Serve hot, garnished with sliced tomatoes, parsley. Serves four. Mrs. Irma Rosemond Hand VARIETY SALAD Dissolve a package of cherry or strawberry Jello in a pint of boiling water. Cut off the end of three sweet green peppers and slip into each pepper one hard boiled egg. Fill in around the egg with the Jello (cooled) and place in refrigerator to harden. Cut in slices with sharp knife. Serve on lettuce leaf with a red cross cut from pimento placed on center, which will be the yolk of the egg, with mayonnaise. Mrs. Roy Birdette, Jr. FRUIT SALAD Drain juice from 1 can white cherries and 1 can sliced pineapple 1 pound marshmallows, cut in quarters. Add one cup blanched almonds, diced. Cut into pieces not too small. Mix with following dressing: Beat four egg yolks, add 1/3 cup milk, stir and add 1 tsp. salt, 1/4 tsp. mustard, juice of lemon. Let come to boil and thicken slightly. Pour very hot over fruit and set away until next day before serving. Add 1 cup full unsweetened whipped cream. Mrs. C. C. Holt LIME FRUIT SALAD 2 pkgs Lime Jello 1 can fruit cocktail (Strain to remove juice) 1 small can crushed pineapple (Strain to remove juice) 4 cups juice (finish out with water if not enough) 1 pkg. cream cheese (moisten with 1 tablespoon thick cream, dash of salt. When Jello begins to thicken like cream, put in molds. Serve with following dressing: % pint whipping cream, 3 tablespoons mayonnaise, 1 pkg. cream cheese, % cup almonds cut fine. Mrs. Hal A. Holt ' STUFFED APRICOTS Drain juice from can of whole apricots, remove seeds and stuff with 1 package cream cheese and 2 tablespoons cream, V2 cup pecan meats cut fine, 10 Maraschino cherries chopped up. Mrs. H. A. Holt MARSHMALLOW, PINEAPPLE SALAD 1 lb. Marshmallows % lb. nuts (10c pkg.) 1 can pineapple cut in cubes Mix with following dressing: y2 tsp. salt, y2 tsp. dry mustard, 1 tablespoon sugar, V2 tablespoon but-ter, 1 egg, 2a/2 tsps. vinegar. Cook in double boiler, add enough Pet milk to make smooth. Whip XA cup cream and fold in first mixture. Serve on lettuce as salad or in dish as dessert. Mrs. Alvah Sides GINGER ALE SALAD 1 pint bottle ginger ale V2 cup diced celery 2 tablespoons gelatin (y2 box) 4 tablespoons diced canned pinein 1/3 cup cold water 4 tablespoons diced canned pineapple V4 cup lemon juice 2 tablespoons sugar 2 tablespoons preserved ginger V4 cup lemon juice Mix seasoning into ginger ale. Melt gelatin over boiling water and add ale. Pour into mould and when it begins to thicken add the other ingredients, let stand until firm. Serve with mayonnaise. (The preserved ginger may be omitted.) Mrs. Marvin Rone FROZEN FRUIT SALAD 1 tsp. unflavored gelatin IV2 cups diced fruit 2 tablespoons cold water (Fresh canned or candied % cup mayonnaise cherries, peaches, pineapple) 1 teaspoon sugar Lettuce 2 cups heavy cream