Mary Jane's cook book

CALIFORNIA FRENCH DRESSING. Olive oil, 4 tablespoons. Powdered sugar, 1/2 teaspoon. Grapefruit juice, 2 tablespoons. Salt, y2 teaspoon. Paprika, y± teaspoon. Mix ingredients in order given, put in a glass jar, chill and shake thoroughly before using. Serve with a fruit salad. COLESLAW DRESSING. Egg, 1. Pepper, a dash. Sugar, 1 tablespoon. Vinegar, y2 cup. Salt, y2 teaspoon. Butter, 1 dessertspoon. Beat egg well, add sugar, salt, pepper and vinegar and bring all to boiling point. Remove from fire and add butter. Pour hot over finely shredded cabbage. SOUR MILK SALAD DRESSING. Eggs, 3. Sugar, 2 tablespoons. Mustard, 1 teaspoon. Melted butter, 2 tablespoons. Salt, 2 teaspoons. Sour milk, 1 cup. Cayenne, a dash. Vinegar, y2 cup. Beat the eggs separately. To the yolks add the mustard, salt, cayenne and sugar. To the whites add the melted butter and sour milk. Pour all into a double boiler and cook and stir till creamy. Add vinegar and beat well. If mixture begins to curdle, remove from fire at once and beat violently. PINEAPPLE DRESSING. Egg yolks, 2. Pineapple juice, y2 cup. Sugar, 2 tablespoons. Lemon, y2. Flour, y2 tablespoon. Cream. Mix yolks, sugar, flour and pineapple juice in double boiler and cook until thick. When cool add the juice of the lemon and thin slightly with cream. Whipped cream may be used instead of plain if desired. Drip the cream in slowly, beating constantly. Will serve four persons. PEANUT BUTTER SALAD DRESSING. Peanut butter, 4 tablespoons. Sugar, 1 tablespoon. Milk, 3 tablespoons. Lemon, 1. Eggs, 3. Salt and pepper. Dissolve peanut butter in milk, add yolks of the eggs, hard boiled, and rubbed smooth, sugar, juice of the lemon and seasoning. Beat all together to a light paste, chill and serve. CLUB SANDWICH. Toast. Chicken, 2 slices. Lettuce, 2 leaves. Bacon, 2 slices. Mayonnaise. Tomato, 1 slice. Toast, bacon and lettuce should be crisp — toast and bacon hot and lettuce very cold. On a golden brown slice of toast place a lettuce leaf with a spoonful of mayonnaise. On this lay a slice of chicken, then a slice of bacon, then the other slice of chicken, bacon, lettuce leaf and toast. On top lay the slice of ripe tomato with a spoonful of mayonnaise. Sister Anne. CLUB CHEESE SANDWICH. On a piece of hot toast lay a crisp lettuce leaf, spread with a thick layer of cream cheese moistened with mayonnaise. Sprinkle with paprika and salt and on the cheese lay a slice of crisp bacon. A second slice of hot toast completes the sandwich. BAKED BEAN SANDWICHES. Baked beans, 1 cup. Brown bread. Horseradish, 1 tablespoon. French mustard. Slice bread very thin. Mash beans with a fork and add horseradish and a bit of the mustard. B. R. 8., South Weymoutli. WALNUT AND OLIVE SANDWICHES. Stuffed olives, 1 cup. Walnuts, 1 cup. Mayonnaise. Put olives and walnuts through the meat grinder, using a fine attachment. Mix with enough mayonnaise to hold together well and spread between buttered slices of white bread. MOSAIC SANDWICHES.