ing: Three tablespoons butter; one tablespoon flour; - two. tablespoons sugar; one level teaspoon salt; one level tea-— spoon mustard; one cup milk; one-half cup vinegar; two eggs and dash of pepper✪ Salad Dressing.. Melt butter in double boiler, add flour, stir till smooth bu’ do not let it brown. Then add ‘milk “and let boil. Beat eggs and add salt, pepper, sugar, ‘mus= tard (moisten mustard with water first), then beat a little more; add vinegar stir well, stir it into first mixture of but- ter, flour, etc. m. Cook in double boiler. Will not get lumpy. Thin with cream before using. Will last long time if kept in a cool place. Before I had this recipe my salad dressing always curdled, probably because I neyer mixed ingredients in right order. one NEVHR. curdles. Can be used for ony, ane of fale *« * ‘i Cut a few bananas straight down in middle, then: cut. those into strips, put in layers, with slices of Orange, in a layer. Set aside for two hours and serve with pes table spoons lemon juice poured over all. Fe Ret Meee eID ak fez" BANANA (French)—Put in layers of heooad oe well - powdered with sugar in a salad glass and upon this a layer of bananas that have been peeled and picked - to pieces with | a fork, again a handful of chopped ice and sugar, then ban-= eI anas, repeating until bowl is as full as required. Pour upon fruit one wine glass of white wine and a wine glass of tepid water in which you have dipped a lump of loaf sugar that that has absorbed three drops of geniune eau de cologne, which is constantly used in cooetse in France. The. righ cologne you should get is composed of compressed extract | of rosemary and iemon thyme. Mix salad well and dréss” top with whipped cream and preserved violets. You will not detect the cologne as other ingredients unite to Produc subtle but delicious flavor. BEHT—Boil beets, then skin them, eut in small piece , and put-on a plate with cut-up lettuce, cover with salad. dressing. Looks pretty and tastes good. If the beets are young cut up the leaves and stems and boil with a couple of potatoes cut in cubes. When tender pour off part. of the water. Brown flour in ham or bacon fat and mix. It is ls good with a little ham or bacon mixed with it. eae BEETS (New) AND BERMUDA ONIONS SALA: onions very thin and, unless pronounced onion flavor is lik ed soak slices in a very little salt and vinegar. Cook beets and chop fine. When chilled, sprinkle thickly over onion ‘slices which have been laid on white lettuce aha Ss with French dressing. 4 BOUQUET SALAD—Use leftover cooked vegetabl ? potatoes into cubes, carrots and turnips into strips, wax green beans into slices, cooked cucumber, lengthwise, gr packed in bowl or cup, cabbage chopped, beets sliced. several hours, except the beets, which discolor others range on a dish; place a head of lettuce HLIES rea side. ; tee ; ; SAG ene pies i eee SNheLie*t “SALADS © ee Pash Res - BREAKFAST SALAD—Slice ice ‘eolae torineanee and - sprinkle with sa.t and pepper, drench with lemon juice and place in dish of cracked ice. These are delicious for a sum- mer breakfast. ~ CABBAGE SALAD—One- half head cabbage cut fine, three-fourths cup vinegar, one- -half cup sugar, small lump butter, one teaspoon salt, pepper, yolks of two eggs, one- — half cup sweet cream. Let all come to a boil except yolks 4 of eggs and sweet cream, which stir in slowly, then pour Pai over cabbage. /. CELERY SALAD—One bunch celery, two hard boiled — e : eggs; chop, season with salt and pepper; mix with any good salad dressing.

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ing: Three tablespoons butter; one tablespoon flour; - two. tablespoons sugar; one level teaspoon salt; one level tea-— spoon mustard; one cup milk; one-half cup vinegar; two eggs and dash of pepper.. Melt butter in double boiler, add flour, stir till smooth bu’ do not let it brown. Then add ‘milk “and let boil. Beat eggs and add salt, pepper, sugar, ‘mus= tard (moisten mustard with water first), then beat a little more; add vinegar stir well, stir it into first mixture of but- ter, flour, etc. m. Cook in double boiler. Will not get lumpy. Thin with cream before using. Will last long time if kept in a cool place. Before I had this recipe my salad dressing always curdled, probably because I neyer mixed ingredients in right order. one NEVHR. curdles. Can be used for ony, ane of fale *« * ‘i Cut a few bananas straight down in middle, then: cut. those into strips, put in layers, with slices of Orange, in a layer. Set aside for two hours and serve with pes table spoons lemon juice poured over all. Fe Ret Meee eID ak fez" BANANA (French)—Put in layers of heooad oe well - powdered with sugar in a salad glass and upon this a layer of bananas that have been peeled and picked - to pieces with | a fork, again a handful of chopped ice and sugar, then ban-= eI anas, repeating until bowl is as full as required. Pour upon fruit one wine glass of white wine and a wine glass of tepid water in which you have dipped a lump of loaf sugar that that has absorbed three drops of geniune eau de cologne, which is constantly used in cooetse in France. The. righ cologne you should get is composed of compressed extract | of rosemary and iemon thyme. Mix salad well and dréss” top with whipped cream and preserved violets. You will not detect the cologne as other ingredients unite to Produc subtle but delicious flavor. BEHT—Boil beets, then skin them, eut in small piece , and put-on a plate with cut-up lettuce, cover with salad. dressing. Looks pretty and tastes good. If the beets are young cut up the leaves and stems and boil with a couple of potatoes cut in cubes. When tender pour off part. of the water. Brown flour in ham or bacon fat and mix. It is ls good with a little ham or bacon mixed with it. eae BEETS (New) AND BERMUDA ONIONS SALA: onions very thin and, unless pronounced onion flavor is lik ed soak slices in a very little salt and vinegar. Cook beets and chop fine. When chilled, sprinkle thickly over onion ‘slices which have been laid on white lettuce aha Ss with French dressing. 4 BOUQUET SALAD—Use leftover cooked vegetabl ? potatoes into cubes, carrots and turnips into strips, wax green beans into slices, cooked cucumber, lengthwise, gr packed in bowl or cup, cabbage chopped, beets sliced. several hours, except the beets, which discolor others range on a dish; place a head of lettuce HLIES rea side. ; tee ; ; SAG ene pies i eee SNheLie*t “SALADS © ee Pash Res - BREAKFAST SALAD—Slice ice ‘eolae torineanee and - sprinkle with sa.t and pepper, drench with lemon juice and place in dish of cracked ice. These are delicious for a sum- mer breakfast. ~ CABBAGE SALAD—One- half head cabbage cut fine, three-fourths cup vinegar, one- -half cup sugar, small lump butter, one teaspoon salt, pepper, yolks of two eggs, one- — half cup sweet cream. Let all come to a boil except yolks 4 of eggs and sweet cream, which stir in slowly, then pour Pai over cabbage. /. CELERY SALAD—One bunch celery, two hard boiled — e : eggs; chop, season with salt and pepper; mix with any good salad dressing.

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