One hundred-portion war time recipes

Soak, cook and stone prunes, being careful not to spoil their shape. Season cheese as desired, and shape into one ounce balls with spoon and arrange on lettuce with prunes around it, or stuff the prunes. EGG AND BEET SALAD Beets, chopped . . 12 lbs. Eggs, hard cooked. 50 French dressing No. 1 3 cups Mix beets with French dressing and arrange in two ounce molds on lettuce. Garnish with half an egg, cut in sections or chopped. LIMA BEAN AND CARROT SALAD Lima beans, French dressing cooked 8 qts. No. 1 . . . . 13^ pts. Carrots, diced. . . 6 qts. Salt 2 oz. Mix beans and carrots with dressing and season. Serve two to three ounces to a portion. CABBAGE, CELERY AND OLIVE SALAD Cabbage, shredded 8 qts. French dressing Celery, diced ... 4 qts. No. 1 . . . . 13^ qts. OHves, chopped . . 2 qts. Mix all ingredients with dressing, and serve three ounces to a portion. SALAD DRESSINGS 31 COTTAGE CHEESE SALADS Cheese 15 lbs. Season as desired and moisten with milk or cream, if needed. Garnish with (1) Beets, chopped 4 lbs. mixed with French dres- sing .... 1 cup or (2) Pimientoes cut in strips . 14 oz. (3) Green peppers, chopped or cut in rings ... 1 J^ lbs. or (4) Wahiuts, chopped IMlbs. TOMATO SALAD Tomatoes (50 to 70) 17 lbs. Cut tomatoes into quarters, if small, or eighths, if large, and arrange on lettuce, using three to four pieces to a portion. Garnish with (1) Ohve meats, (3) Cottage cheese . 5 lbs. chopped . . 3 lbs. Use rounded tbsp. to or portion. (2) Green peas . . 4 qts. or Use heaping tbsp. to (4) Celery, diced . 4 qts. a portion. Use heaping tbsp. to a portion. HONOLULU RELISH Raw carrots . . 9 lbs. Vinegar . . . . l}i cups Salt 2K oz. Mayonnaise . . 2 qts. Grate the carrots, add seasonings and serve two ounces to a portion. SALAD DRESSINGS BOILED SALAD DRESSING Eggs 12 Rice flour ... 1% oz. Cornstarch ... 2 oz. Sugar 12 oz. Oil % cup Salt . . . Mustard . Vinegar . Red pepper Milk. . . 1 oz. 6 cups 3^tsp. 2 qts. 32 SALAD DRESSINGS Mix dry ingredients, heat vinegar and pour on the dry ingredients, mix smooth and cook until thickened. Pour slowly on to the beaten yolks, and cook in water bath until eggs are cooked. When mixture is cold, add the milk. Note. — For Cream Dressing, add whipped cream instead of milk. FRENCH DRESSING NO. 1 Cottonseed oil . . .1 qt. Salt 1 oz. Vinegar 1 pt. Red pepper. ... 1 tsp. Mix all ingredients and beat thoroughly, or shake in bottle or jug to completely enoiulsify the fat and vinegar mixture. Use to marinate mixtures. FRENCH DRESSING NO. 2 Cottonseed oil . . 1 qt. Salt 1 oz. Vinegar 1 pt. Red pepper. . . % tsp. Sugar 1 oz. Mustard .... M oz. Mix sugar, salt, mustard and pepper thoroughly, add vinegar and oil and beat as for French dressing No. 1. Use at once as a dressing for any desired salad, or if kept, beat before using. MAYONNAISE DRESSING Oil 2 qts. Salt }4 oz. Vinegar .... 3^ cup Sugar ^ oz. Egg yolks ... 4 Red pepper. . . M tsp. Mustard .... ^ oz.