The Gertrude Bobbitt Circle cook book

Beat cream until stiff. Fold in Seasoning and add vinegar gradually. Then fold in cucumber which has been peeled, chopped and drained. Chill thoroughly in refrigerator before serving. Good with sea foods — Shrimp, Lobster or Crab. Mrs. Roy Burdette, Jr. COCKTAIL SAUCE FOR OYSTERS, CRAB AND SHRIMP 6 tablespoons Worcester Sauce 6 tablespoons Tomato Catsup Lemon juice, salt and paprika to taste V2 teaspoon tabasco Serves 6 persons Mrs. Henry Peterson TARTARE SAUCE 1 cup Mayonnaise dressing 1 tsp finely chopped capers 1 tsp mustard (paste) 1 tsp finely chopped pickles 1 tsp finely chopped parsley Vk tsp onion juice Add ingredients to the mayonnaise in the order given; stir well and serve very cold. Mrs. Henry Peterson SAUCE FOR SALADS 1 can tomato soup V2 CUP Wesson oil 3/4 cup vinegar y2 tsp black pepper 1 teaspoon salt J/2 cup sugar y2 teaspoon paprika 1 tablespoon onion juice 1 tbsp Worcestershire sauce 1 tsp dry mustard Shake all ingredients together until thoroughly blended. Use over green salads, grapefruit and avocado salad, etc. Mrs. Ervin Lampert LEMON WHIPPED CREAM SAUCE 4 tablespoons lemon juice 4 tablespoons sugar 1 grated lemon rind Combine these ingredients, let stand until thoroughly chilled and then add % cup whipped cream. Mrs. E. F. Eagle VEGETABLES "All human history attests That happiness for man — The hungry sinner — Since Eve ate the apple, — Much depends on dinner!" COLD SLAW WITH CREAM DRESSING % cup evaporated milk 3 tablespoons vinegar Yi teaspoon salt 2 cups cabbage (finely shredded) 1 tablespoon sugar Chill milk and beat milk and vinegar until it thickens. Add seasonings and pour over cabbage. Mrs. L. M. Sharpe COLD SLAW 3 cups grated cabbage 1 tablespoon mustard 1 medium size carrot 2 tablespoons sugar % cup vinegar V2 teaspoon salt Vi cup mayonnaise y2 teaspoon black pepper Crisp cabbage, scrape carrot. Let this stay in water 10 minutes. Mix together and serve. Mrs. Ed. Ketchie CORN STUFFED PEPPERS. 6 large green peppers x/2 teaspoon chopped parsley 2 tablespoons butter V2 tsp chopped green pepper 3 tablespoons flour */2 cup grated cheese I1/-! cups of milk V\ teaspoon salt 1 cup corn V± teaspoon paprika 1 teaspoon chopped onions l|3 cup crumbs Wash peppers and cut out and discard pulps and seeds. Rinse in cold water. Melt butter and add flour, when blended, add milk and cool until creamy sauce forms. Stir constantly. Add corn, and seasoning. Mix well and stuff pepper cases. Mix cheese and crumbs and sprinkle over tops of peppers. Set side by side in small pans and add half inch of water. Bake 35 minutes in moderate oven. Mrs. C. O. Spencer STUFFED TOMATOES Scoop out insides of solid ripe tomatoes. Salt cavity and turn upside down for 30 minutes. Place in muffin rings and stuff with fresh corn, chips of crisped bacon and a little chopped onion and green pepper. Add dash of sugar. Bake till tender. Mrs. E. D. McCall RISOTTO 1 cup uncooked rice 1 can tomatoes y2 lb. grated cheese 1 tbsp. oil or butter 1 bell pepper, chopped 1 tsp. salt 1 small onion, chopped