The practical cookbook

Boston roast. Additional ingredients : ^ c, grated cheese, I c. soft bread crumbs, J c, chopped nuts, J tsp, paprika. Use any cooked dried beans or peas for the foundation. Rub through a strainer and add other ingredients, using only enough of the milk to make the mixture soft enough to shape. Make into a roll, sprinkle with buttered crumbs, and bake till brown in a rather hot oven. Serve with Tomato sauce (p. 3 1). Nut loaf. Additional ingredients: 2 c. soft bread crumbs, ^ tb. chopped parsley, ^ tsp. each sage and thyme, ^ tsp, paprika. Use walnuts or peanuts for foundation. Grate the bread crumbs, add to them the other ingredients, and bake 30 to 45 min. in a buttered bread-pan. Serve with Brown sauce (p. 30) or Tomato sauce (p. 31). fbyCoOglc Source. Vegetable : olives, peanuts, cottonseed, etc. Animal : meat and fish, butter, etc. Food Value. Chiefly as a source of fat. O^. See market prices and cost of individual items. SALAD DRESSINGS Vi.rn C*v. Fr-- Oil "" Wathr Pepper Yolk Plain mayonnaise . 2tb. _ 4isp. Jtsp. Spk. _ , ttsp. Three-minute may- onnaise . . . .tb. — itsp. Itsp. Spk. — nsp. 1 c. iltsp. itsp. Spk. — Itsp. French dressing . 3tb. Itb. — itsp. itsp. Spk. - - itsp. General Directions. Materials should be chilled but not icecold. Vinegar or lemon juice may be used or a mixture of both, ^tsp. powdered sugar may be added if desired. Plain mayonnaise. Mix the dry ingredients and add to eg^ yolk. Stir in a little of the vinegar, then a few drops of oil, and continue to add alternately till all materials have been used. Mix with a wooden or silver spoon or an egg-beater, but oil must be added slowly. Three-minute mayonnaise. Mix dry ingredients with the vinegar. Add egg, being careful not to break the yolk. Add \ c, oil and beat with egg-beater i min. Add J c. oil and beat another minute. Add remaining oil and beat a third minute. Then if more vinegar is needed, a little may be beaten into the dressing. d,:...l,CjOO^:;Ic Cooked mayonnaise. Additional ingredient: 6 tb. flour. Chill the oil. Mix flour with 3 tb. of the oil. Heat vinegar and water, and when they boil, stir in the flour paste and cook till thick and smooth. Set aside to cool. Beat the egg, add seasonings, then beat in the flour mixture, a little at a time. Add remaining oil, ^ c, at a time, till all is used. If inclined to curdle, add a little vinegar alternately with the oil. French dressing. Mix in order given and stir till well blended. Sweet French dressing. For any fruit salad, add I tb. powdered sugar to the dry ingredients in the above recipe for French dressing and use lemon juice in place of vinegar. Beat well with an egg-beater. Salads Source. General. Food Value. A source of fats and mineral salts. Cost. See market prices and cost of individual items. FOUK- Let- Cbl- DFES5- :£ DUESB- Dbbss- Sm.1 Va- P„c Vegetable salad . , _ - _ irule itsp. itsp Celery and apple salad .... — inile + tsp. itsp Bird's-nest salad . — — I rule — — — + tsp. i«p. Pineapple salad 4 slices — I rule — — — itsp. Spk. Egg-and- sardine salad .... — — — 1 rule — *tsp. Jtsp, Fish salad . . . zc. I rule +n.le ^ __ itsp. itsp Lobster salad . . 2 lb. — inile trule — — + tsp. itsp Meat salad . . . 1-2 c. 1 nile irule — — + tsp. itsp