Granite City cook book

If fruit is acid add a little sugar. MRS. J. S. COBB. BOILED SALAD DRESSING. Put 1-2 pint vinegar in double boiler. Beat three eggs with 1 1-2 heaping tablespoons granulated sugar, a teaspoonful each of mustard and salt, pepper to taste. 1-4 cupful of flour, stirred in enough water to make a paste then add to the eggs, and vinegar, whip the whole very light, add a lump of butter half the size of an egg and stir for ten minutes till thick and smooth. When cold add horseradish to taste and a cupful of whipped cream for every cup of dressing. Nice to serve with all kinds of meat salads. MRlS. E. M. HOLLINGS WORTH. SALAD DRESSING. Yolks of 2 eggs. 1 tablespoon of butter. 1 tablespoon of flour. 1 heaping teaspoon of mustard, 2 tablespoons each of sugar and cream 1 teacup of vinegar and a pinch of cayenne pepper and salt to taste. Mix mustard and butter together. Add yolks and sugar. Mix the flour in the cream, put on the fire and when hot add other ingredients. Cook in double boiler until thick as custard. MRS. CURLEN MERRITT. BANANA SALAD. Slice ripe bananas, sprinkle with ground roasted peanuts, and garnish with lettuce. Use. following dressing: yolks of four eggs, beaten light, a teaspoonful sugar pinch of salt, and the juice of three or four lemons. Cook till it is a smooth sauce and when cold pour over the salad. MRS. D. VANCE PRICE. SALAD DRESSING. 6 eggs. 1 teaspoonful of salt. 2 tablespoons mixed mustard. 1 1-2 tablespoons butter. 1 cup vinegar. red pepper to taste. 1-2 teacup whipped sweet cream. Mix mustard and sugar in a little of the vinegar and let the other vinegar come to a boil. Then add the well beaten yolks of the eggs and when cooked add the whites beaten soft, butter and salt, pepper and whipped cream. The dressing must be thoroughly and constantly whipped in the process of making. MRS. JACKSON. COOKED DRESSING. 2 eggs well beaten. 1 cup cream. 2 dessert spoons prepared mustard. 2 dessert spoons of sugar. Butter size of small egg. teaspoonful salt. 3-4 cup of vinegar. Mix all together except vinegar and put on stove. Put vinegar in separate pan and let boil. Then add very slowly to other and cook until thick. CHICKEN SALAD DRESSING. Yolks of three eggs beaten well, One teaspoon of mustard, One teaspoon of salt, Pinch of cayenne pepper, Two teaspoons of sugar, Butter size of an egg. One-half cup of hot vinegar, Stir in one cup of cream when cooked, and stir constantly while cooking. MRS. A. G. TROTTER. FRUIT SALAD. One cup vinegar, One cup water, One tablespoonful butter, Mix and let come to a boil, One egg Two heaping teaspoons of flour, Two teaspoons of mustard. One teaspoon of salt, Four teaspoons of sugar, Mix well together, add the hot vinegar and water slowly, and cook all together in a double boiler ten minutes or until thick. When cold add a cup of whipped cream. One pound of English walnuts shelled, One pound of white grapes. Cut the grapes in half and seed them. An equal quantity of celery dried and cut in small pieces. MISS N. B. GORDON, VA. WALDORF SALAD,