The practical cookbook

Prune whip. Substitute cooked prunes for the apples in Apple snow and flavor the white-of-egg mixture with a few drops of lemon juice. Prune souffle. Additional ingredients : 6 tb, powdered sugar, 1 tb. lemon juice. Make the custard and white-of-egg mixture as for Apple snow (above), using stewed and sifted prunes. Pile the whip on a buttered baking-dish and bake 30 min, in a moderate oven. Serve with the custard or whipped cream as sauce. Vanilla souffle. Beat egg yolks well, add the sugar, and when well mixed stir slowly into the mixture the flour, butter, and milk, cooked as for White sauce {p. 30). When slightly cool fold in the stiffly beaten whites of the eggs. Flavor and pour into a buttered baking-dish. Bake 30 min. in a moderate oven. Serve at once with Creamy sauce (p. 60) or Foamy sauce (p. 60). Chocolate souffle. Additional ingredients: 3 oz, chocolate, 2 tb. boiling water. Make as for Vanilla souffle (above), adding chocolate and water, cooked till smooth, to the flour mixture. May be served with plain or whipped cream or with Creamy sauce (p. 60). Rice pineapple pudding. Additional ingredient: i c. steamed rice. Cut fruit in small pieces and add to the rice with sugar, salt, milk, and egg yolks. Fold in the stiffly beaten whites, pour into a well-buttered dish, and bake 30 min, in a moderate oven. Serve with cream or with Foamy sauce (p. 60). Delmonico pudding. Additional ingredients: 3 tb. cornstarch, 4 tb. powdered sugar. Use any canned or fresh fruit, as desired. Make as for Baked cornstarch pudding {'p. 27), reserving whites of eggs and powdered sugar for a meringue, and placing fruit and a little sirup in bottom of baking-dish. Pour cornstarch mixture over this. Cover with the meringue 10 min. before removing from oven, and bake till firm and brown. Cooked Salad Dressings Source. General. Food Valtu. A source of protein and fat. Cost. See cost of items. Plain salad dressing Rich salad dressing Butter salad dressing Hot salad dressing Plain salad dressing. Scald milk and heat vinegar. Mix salt, mustard, pepper, and flour ; add e^, and when well blended stir in the milk. Return to double boiler, add vinegar, and stir until mixture thickens. Remove from fire and add butter. Strain and chill before using, 2 egg yolks may be substituted for the whole egg. Cream dressing. Use \ c, cream in place of the milk, and follow above recipe. Rich salad dressii^. Mix dry ingredients, add to beaten eggs, then add the milk and vinegar, and cook in double boiler, stirring constantly, till thick as cream. Chill before using, Butter salad dressing. Additional ingredient: |c. boiling water. Beat egg and add to it the dry ingredients mixed. Put w^ter, vinegar, and butter into a saucepan and bring to the boiling point. Pour this slowly on the egg, stirring constantly ; return to saucepan and stir over moderate Heat till mixture thickens. Use for potato or vegetable salad, mixing with the salad while hot. Chill the salad before serving. Hot salad dressing. Additional ingredients : ^c. water, 2 tb, sugar. Heat vinegar and water, add other ingredients, and when well mixed use as directed for //ot slaw (p. 70). Simple Salads ^.ro Eoos Drbss- Let- 7*b'|L Ca^ o.»« Pbicb Potaw salad . . 2 c. _ irule , _ _ 1 tsp. Egg salad . . . _ I rule — _ Vegetable salad . I c. — I rule — itsp. Cold slaw . . . irule Hot slaw. . . . - - t rule - - ~ Genera/ Directioas. Lettuce should be prepared according to directions (p. 15). Cooked vegetables (including potatoes) should be cut in well-shaped pieces or in .cubes. Cabbage should be shredded fine (see p. 16).