The Memorial Hall cook book

Six oranges, juice only; 2 lemons, juice only; 1 qt. of water, 1 pt. of sugar, white of 1 egg. Boil sugar and water together for 10 minutes. When cool add the juice and strain all into the freezer; add the whites of the egg, beaten slightly, and freeze as ice cream. If a pink sherbet is desired add enough juice of canned cherries to color. —Mrs. A. B. Allen. "Valley View" Potato Salad Boil one doz. medium-sized potatoes, pare, and slice, cut 1 stalk of celery, 2 onions, and 1 sweet green pepper into small pieces and mix with potatoes while latter are warm. Add salt, pepper, sugar, vinegar, three tblsps. of pure olive oil. Mix well and set aside to cool. — Mrs. R. G. W. Kensington Snapper Soup Place meat and shell of a six pound snapper into a boiler, and cover with cold water, add salt, pepper, 2 onions, 1 stalk of celery (cut into small pieces), boil all until meat is tender. Then pick meat from shell and bones, placing meat back again in stock. Add six mediumsized potatoes diced. Add sweet marjoram, allspice and cayenne pepper. The secret of good snapper soup is to have it well spiced. Mix V2 cup browned flour with sufficient cold water and add to boiling soup. Also add pound butter shortly before serving. If desired, pie-dough dumplings can be added. — R. J. W. Club House Stew Boil 1 chicken quartered, and 2 lbs. of lean stewing beef cut into small pieces, adding 6 potatoes diced, 2 onions, 2 tomatoes, 2 stalks of celery (cut into small pieces), 1 pint of lima beans, salt and plenty of pepper. For camping parties there is nothing better. — R. J. W. Fresh Vegetable Soup Two lbs. soup beef and bone, 1 carrot, 1 stalk celery, 2 onions, 1 cup cabbage cut fine, 1 cup lima beans, 1 cup peas, 1 cup string beans, 2 cups tomatoes, 1 cup diced potatoes, 1 cup corn, 1 okra sliced. — Mrs. R. J. W. Poached Egg a la Portuguese Fry slices of tomatoes in olive oil, place on toasted bread and top with a poached egg. — R. G. W. A Few Suggestive Salad Combinations 1. To serve with French Dressing: Cucumber and tomatoes. Asparagus tips in pimento rings, or sprinkled with chopped pimentos. A macedioine — any mixture of left-over vegetables. Tomatoes and celery. 2. To serve with Cream Dressing: Potato. Apple. Celery and nut. 3. To serve with Boiled Dressing: Waldorf salad — apples, celery and nuts. Salmon. Combination salad — equal quantities of cucumbers, tomatoes, celery and one teaspoon chopped onion. 4. To be served with Mayonnaise: Grapes, peaches, pears, pineapple in equal parts. Pineapple circles. Russian — equal quantities of carrot cubes, potato cubes, peas and beans, first marinated with French dressing. Tomato. Fish salads. Meat salads. Pepper and grapefruit. SALADS Dressing Acid Oil Seasonings Thickening Method French Dressing 2 tb. vinegar 4 tb. oil Vz t. salt, % t. pepper 1. Mix ingredients 2. Beat or shake until white 3. ChiU Cream Dressing 3 tb. vinegar y2 c. thick cream t. salt, few grains pepper 1. Beat cream until stiff 2. Add salt, pepper and vinegar very slowly 3. Continue beating— being careful not to beat too long as this curdles the cream Mayonnaise 2 tb. lemon juice 2 tb. vinegar \Vz c. oil 1 t. mustard, 1 t. salt, 1 t. powdered sugar, few grains cayenne 2 egg yolks 1. Have all ingredients chilled, as well as all utensils 2. Mix dry ingredients, add