Soften gelatine in cold water. Cook the next seven ingredients 20 minutes (there should be 2 c. stock). Add salt and lemon juice, press through a strainer and pour over softened gelatine. When dissolved, strain through coarse strainer into moistened custard cups; chill. Unmould on lettuce leaves and stick a clove in each mould. Serve with Mayonnaise or Boiled Dressing. FRUIT SALAD (SWEET). 1 c. shredded pineapple. 1 banana. 1 orange. 1 c. strawberries✪ Fruit Salad (Sweet). Cut a slice from the top of a large ripe pineapple. Carefully remove pulp from shell, leaving it to be used as a bowl from which to serve the salad. Shred the pineapple. Peel orange—removing as much of the white portion as possible—carefully remove the pulp in lengthwise sec- tions, remove seeds. Peel banana, scrape, and cut in small cubes. Wash and hull strawberries; save the largest and best for garnishing. Toss the fruit together with the Sweet Salad Dressing; chill. Refill shell with salad. Garnish with pineapple leaves and berries. SALAD DRESSINGS FRENCH DRESSING. tsp. salt. 4 tbsp. vinegar. tsp. pepper. 4 tbsp. olive oil. Mix ingredients and stir until well blended or put into a bottle and shake well before using. AIK ti MAYONNAISE DRESSING NO. 1. 1 tsp. mustard. 1 ec. olive oil. 3 tsp. salt. 2 tbsp. vinegar, or Cayenne. 2 tbsp. lemon juice. 7% Yolks of 2 eggs. Mix the mustard, salt and cayenne; when well Tolended add the unbeaten yolks and beat well with a wooden spoon.” Add a few drops of oil and stir steadily. Repeat until one-half the oil has been used, then add vinegar or lemon juice alternately until all has been used. If the vinegar is very acid it should be diluted with water, It is a thick dress- ing and should not be put upon the meat until ready to serve. Marinate first with French Dressing, allowing sufficient time to season thoroughly. The Mayonnaise may be served separately. If the dressing curdles, take the yolk of an egg and add gradually the dressing to it, or try to whip smooth with Dover beater. Beaten whites of eggs may be added before serving. MAYONNAISE DRESSING NO. 2. Instead of whipped cream, add gradually 4 c. olive oil to Cream Dress- ing. 45 CREAM DRESSING. Yolks of 2 eggs. 3 tsp. salt. 2 tbsp. vinegar. Cayenne. 1 tbsp. sugar. Pepper. 2 tbsp. butter. 1 tsp. mustard. 1 c. cream whipped until thick. Beat eggs, add vinegar slowly, sugar, butter and seasonings; cook in a double boiler until thick and smooth; cool. Beat in whipped cream just before serving. . BOILED DRESSING. 4 tsp. salt. 1 egg, or yolks of 2 eggs. 1 tsp. mustard. 1 tbsp. butter. Cayenne. 4 c. hot water. 1 tbsp sugar. + @. vinegar. 14 tbsp. flour. Mix dry ingredients, add eggs slightly beaten, butter, water, and vinegar slowly. Cook over boiling water until mixture thickens; strain, and cool. If desired dressing may be thinned with cream. OIL DRESSING. Yolks of 4 hard cooked eggs. Few grains Cayenne. 3 tbsp. sugar. 4 tbsp. oil. % tsp. mustard. 4 tbsp. vinegar. + tsp. salt. White of 1 egg. Rub eggs until smooth, add dry ingredients, then gradually oil and vinegar. Stir in lightly white of egg beaten until stiff. UNCOOKED SALAD DRESSING. Yolk of 1 egg. Pepper. 1 tsp. mustard. 4 ¢. vinegar. 4 tsp. salt. 4 c. cream. Beat yolk, add mustard, salt, pepper, vinegar, and, lastly, the cream. Mix just before serving. Sour cream may be used. SWEET SALAD DRESSING.✪ Egg Salad Dressing c. sugar. Thin shaving lemon rind. c. water. Yolks 2 eggs. 3 tbsp. lemon juice. Make a syrup by boiling water, sugar and lemon rind 3 minutes. Add yolks of eggs and cook as a soft custard; add lemon juice; strain and cool. Hah bole PASTRY GENERAL RULES. All of the materials must be cold. Pastry flour should be used.

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Soften gelatine in cold water. Cook the next seven ingredients 20 minutes (there should be 2 c. stock). Add salt and lemon juice, press through a strainer and pour over softened gelatine. When dissolved, strain through coarse strainer into moistened custard cups; chill. Unmould on lettuce leaves and stick a clove in each mould. Serve with Mayonnaise or Boiled Dressing. FRUIT SALAD (SWEET). 1 c. shredded pineapple. 1 banana. 1 orange. 1 c. strawberries. Cut a slice from the top of a large ripe pineapple. Carefully remove pulp from shell, leaving it to be used as a bowl from which to serve the salad. Shred the pineapple. Peel orange—removing as much of the white portion as possible—carefully remove the pulp in lengthwise sec- tions, remove seeds. Peel banana, scrape, and cut in small cubes. Wash and hull strawberries; save the largest and best for garnishing. Toss the fruit together with the Sweet Salad Dressing; chill. Refill shell with salad. Garnish with pineapple leaves and berries. SALAD DRESSINGS FRENCH DRESSING. tsp. salt. 4 tbsp. vinegar. tsp. pepper. 4 tbsp. olive oil. Mix ingredients and stir until well blended or put into a bottle and shake well before using. AIK ti MAYONNAISE DRESSING NO. 1. 1 tsp. mustard. 1 ec. olive oil. 3 tsp. salt. 2 tbsp. vinegar, or Cayenne. 2 tbsp. lemon juice. 7% Yolks of 2 eggs. Mix the mustard, salt and cayenne; when well Tolended add the unbeaten yolks and beat well with a wooden spoon.” Add a few drops of oil and stir steadily. Repeat until one-half the oil has been used, then add vinegar or lemon juice alternately until all has been used. If the vinegar is very acid it should be diluted with water, It is a thick dress- ing and should not be put upon the meat until ready to serve. Marinate first with French Dressing, allowing sufficient time to season thoroughly. The Mayonnaise may be served separately. If the dressing curdles, take the yolk of an egg and add gradually the dressing to it, or try to whip smooth with Dover beater. Beaten whites of eggs may be added before serving. MAYONNAISE DRESSING NO. 2. Instead of whipped cream, add gradually 4 c. olive oil to Cream Dress- ing. 45 CREAM DRESSING. Yolks of 2 eggs. 3 tsp. salt. 2 tbsp. vinegar. Cayenne. 1 tbsp. sugar. Pepper. 2 tbsp. butter. 1 tsp. mustard. 1 c. cream whipped until thick. Beat eggs, add vinegar slowly, sugar, butter and seasonings; cook in a double boiler until thick and smooth; cool. Beat in whipped cream just before serving. . BOILED DRESSING. 4 tsp. salt. 1 egg, or yolks of 2 eggs. 1 tsp. mustard. 1 tbsp. butter. Cayenne. 4 c. hot water. 1 tbsp sugar. + @. vinegar. 14 tbsp. flour. Mix dry ingredients, add eggs slightly beaten, butter, water, and vinegar slowly. Cook over boiling water until mixture thickens; strain, and cool. If desired dressing may be thinned with cream. OIL DRESSING. Yolks of 4 hard cooked eggs. Few grains Cayenne. 3 tbsp. sugar. 4 tbsp. oil. % tsp. mustard. 4 tbsp. vinegar. + tsp. salt. White of 1 egg. Rub eggs until smooth, add dry ingredients, then gradually oil and vinegar. Stir in lightly white of egg beaten until stiff. UNCOOKED SALAD DRESSING. Yolk of 1 egg. Pepper. 1 tsp. mustard. 4 ¢. vinegar. 4 tsp. salt. 4 c. cream. Beat yolk, add mustard, salt, pepper, vinegar, and, lastly, the cream. Mix just before serving. Sour cream may be used. SWEET SALAD DRESSING. c. sugar. Thin shaving lemon rind. c. water. Yolks 2 eggs. 3 tbsp. lemon juice. Make a syrup by boiling water, sugar and lemon rind 3 minutes. Add yolks of eggs and cook as a soft custard; add lemon juice; strain and cool. Hah bole PASTRY GENERAL RULES. All of the materials must be cold. Pastry flour should be used.

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