The Gertrude Bobbitt Circle cook book

1 egg well beaten Black pepper 2 teaspoons dry mustard Vo teacup vinegar diluted with 1 tablespoon sugar a little water 1 level teaspoon salt Let vinegar almost boil, pour other ingredients in and beat well while cooking thick. Mrs. Will Eagle THOUSAND ISLAND DRESSING To 1 cup of mayonnaise, add 1 cup chili sauce, 2 tablespoons of sweet and sour pickles, 1 or more chopped onions. Mrs. Will Eagle WALDORF SALAD DRESSING 1 egg well beaten 1 1/2 tablespoon of sugar V2 of small can of milk with 2 tablespoons of vinegar some water Mix all and cook, stirring constantly until thick. Mrs. Will Eagle DRESSING FOR RAW VEGETABLES 1 can Campbell's tomato soup 1/3 cup sugar y% cup vinegar 1 large grated onion (sweet) x/% cuP salad oil or less Salt and pepper. Shake well Use over lettuce, cucumber, tomatoes and onions. Mrs. H. C. Trexler SALAD DRESSING FOR POTATOES 1 egg 1 teaspoon mustard 1 tablespoon sugar Butter the size of a walnut 1 tablespoon flour x/2 cup vinegar 1 teaspoon salt Vk cup water Mix dry ingredients and smooth to paste with water, add vinegar, butter and the egg well beaten. Cook over slow heat, stirring constantly until thick. Mrs. W. M. Eagle RAISIN SAUCE Melt a tablespoon of butter, blend in 2 tablespoons of cornstarch and slowly add a cup of water, stirring constantly. Add % cup brown sugar and ^ cup seedless raisins. Cook slowly 15 minutes. Then add V± cup of orange juice, the juice and grated rind of a lemon and a flick of salt. This sauce has a rich fruity tingle and is good over a square of luncheon meat. Mrs. Roy Burdette, Jr. FRUIT SALAD DRESSING 1 cup pineapple juice 1 tablespoon flour 1 egg 1 cup whipped cream 1 teaspoon sugar Juice of y2 lemon Beat eggs, add sugar, flour and pineapple juice. Cook until thick. Cool. Just before serving add lemon juice and whipped cream. Serve on acid fruits. Mrs. Marvin Rone CREAM SAUCE 1 tablespoon butter 1 cup of milk 1 tablespoon flour Vz teaspoon salt, dash of pepper Melt the butter, being careful not to brown it. Add the flour and stir until smooth, then add the milk gradually, stirring constantly until it boils. Season and use at once. Mrs. W. M. Eagle LEMON SAUCE 2 cups sugar 8 tablespoons butter 4 tablespoon cornstarch 6 tablespoons lemon juice 4 cups boiling water Pinch of salt Mix the sugar and cornstarch. Add the water gradually, stirring constantly. Boil 5 minutes. Remove from fire, add butter and lemon juice, salt. Serve hot. "Serve with Swansdown one egg cake". Mrs. Arthur Allen, Pascagoula, Miss. (Sister Mrs. J. M. Moore) BRANDY SAUCE 1/4 cup butter 2 egg yolks 1 cup powdered sugar 2 egg whites 2 tbsps brandy flavoring y2 cup milk or cream Cream the butter, add sugar gradually, then brandy flavoring very slowly, well beaten yolks, and milk or cream. Cook over hot water until mixture thickens, and pour on to beaten whites. Miss Mary Tilley BARBECUE SAUCE V-i cup butter 2y2 tbsp condiment sauce 1 tbsp lemon juice 1 tablespoon sugar y% teaspoon paprika Dash cayenne Melt butter in sauce pan. Add remaining ingredients, stir well. Heat thoroughly. Makes about y2 cup. Mrs. Robert P. Lemmon CUCUMBER SAUCE y2 cup cream 2 tablespoon vinegar y± teaspoon salt l1/^ cups chopped cucumber Pepper