One hundred-portion war time recipes

Mix seasonings in the vinegar, beat yolks and add oil very gradually, beating constantly. When mixture be- comes stiff, add vinegar a Uttle at a time, as needed. Serve on salads, using 16 to 18 portions to a cup. PEANUT BUTTER DRESSING Peanut butter . . 3 lbs. Salt 2 oz. Lemon juice . . 1>^ cups Mustard .... ^ oz. Thin cream. . . 1^ qts. Red pepper. . . M tsp. Add the cream to the peanut butter slowly, making the mixture smooth between each addition. Mix the season- ings with the lemon juice and add last. Serve ten portions to a cup. PUDDINGS 33 RUSSIAN DRESSING Mayonnaise . . 73^ cups Salt M oz. Chili sauce ... 23^ cups Whipped cream . 23^ cups Pimientoes, chopped ... 1 cup Drain pimientoes and chili sauce, add to the mayoimaise d fold in the cream. Serve eight to ten portions to a cup. and fold i PUDDINGS APRICOT SPONGE Apricots, dried . 3 lbs. Gelatine 4 oz. Water 7 qts. Egg whites .... 3 cups Sugar 23^ lbs. Wash apricots, add water and soak over night. Cook imtil soft, add sugar and soaked gelatine. Cook until mixture begins to stiffen. Beat eggs stiff, add to mixture, and continue beating until well mixed. Mold and serve with Whipped Cream, serving four ounces to a portion. APPLE SNOW Apples, peeled Gelatine .... 5 oz. and cored . . 10 lbs. Lemon juice . . 1 cup Water 33^ qts. Egg whites ... 13^ pts. Sugar 4 lbs. Cook apples until soft, add sugar and lemon juice. If apples are uniformly soft, and mixture is smooth it is not necessary to sift them. Add soaked gelatine and cook mixture until stiffened, then add beaten whites and mix thoroughly. Chill and serve three and one-half ounce portions with Custard Sauce or WTiipped Cream. JELLIED PRUNES WITH NUTS Prune juice . . 93^ qts. Walnuts, chopped 9 oz. Prunes, dry. . . 3 lbs. Lemon rind. . . 13^tbsp. Sugar 1^ lbs. Lemon juice . . 3^ cup Gelatine .... 93^ oz. 34 PUDDINGS Soak prunes over night, cook, drain and stone. Measure the juice and add water to make 9^ qts., heat with sugar and lemon rind, and add soaked gelatine and lemon juice. Divide prunes and juice into the molds and sprinkle wal- nuts on top. Serve four ounce portions with Whipped Cream or Custard Sauce. Note. — Apricots may be used instead of prunes, and nuts omitted. BAKED INDIAN PUDDING Cornmeal .... 2 lbs. Cinnamon ... 3^ oz. Milk 13 qts. Nutmeg .... 3^ oz. Beef suet, ground 13^ lbs. Raisins 2 lbs. Molasses. . . . 2^ qts. Salt 13^ oz. Cook cornmeal and milk in double boiler one hour. Add other ingredients, put in baking dishes and bake in slow oven two hours or more. Serve four ounces to a portion with Cream. BAKED INDIAN APPLE TAPIOCA PUDDING Cornmeal lib. Cinnamon ... 3^ oz. Tapioca 12 oz. Nutmeg .... 3^ oz. Milk 8 qts. Salt 1 oz. Molasses .... 2 qts. Butterine .... 4 oz. Apples, sUced. . . 4 qts. Soak tapioca two hours or more and drain. Scald corn- meal in milk one hour, add tapioca and seasonings. Ar- range apples in baking dishes and pour mixture over them. Bake in slow oven two hours. Serve four ounce portions with Sterling Sauce or Cream. PRUNE WHIP 23/^ lbs. Gelatine . . 6^ qts. Egg whites . . . 6^oz. . 234 cups