Quaker recipes

FLORINE OLIVE (Mrs. H. K.) DREW'S MIXED VEGETABLE SALAD 1 small can green peas 1 diced green pepper 1 small can tiny string beans 1 diced pimento 1 cup grated cabbage 1 cup mayonnaise 1 cup grated carrots 12 cup chili sauce 1 cup finely diced celery Juice of 1 lemon 1 medium onion (diced or Salt to taste grated) Drain peas and beans and put in refrigerator while preparing other vegetables. Mix all vegetables except peas and beans with mayonnaise and seasonings. At last minute add peas and beans and toss lightly. MAY TOMLINSON (Mrs. C. F.) FRENCH DRESSING 1 cup tomato catsup 1 cup salad oil Y2 cup sugar YY cup vinegar Juice of 1 lemon Salt and cayenne to taste 1 tablespoon onion juice Slowly mix sugar and catsup, add lemon and onion juices. Slowly stir in alternately the oil and vinegar. Add seasonings. This dressing may be served on either fruit or vegetable salad. Keeps well. FRANCES M. HAwortTH (Mrs. Horace S.) 150 SALADS AND DRESSINGS GARDEN SALAD 2 cups shredded cabbage 2 cups chopped celery 1 bunch carrots ground in meat chopper 2 medium onions 142 cups mayonnaise or salad dressing ¥Y2 cup chopped nuts 4 tablespoons sugar 3 tablespoons vinegar 1 teaspoon salt 2 packages plain gelatin Y cup cold water ¥Y2 cup boiling water Soften gelatin in cold water; then dissolve in boiling water. Cool this mixture and add other ingredients. Allow to congeal in greased molds. NINA SAUNDERS (Mrs. H. D.) ROQUEFORT CHEESE DRESSING % pound Roquefort or blue cheese 142 cups mayonnaise 42 cup French dressing, clear 1 clove garlic 1 tablespoon lemon juice 2 teaspoons dry mustard White pepper to taste 1 teaspoon Worcestershire sauce 1 teaspoon sugar Work 4% pound Roquefort cheese into mayonnaise. Add French dressing and other ingredients, blending well. Allow to stand 12 hours to mellow and blend. Just before serving add %4 pound of the cheese in coarse crumbs. Yield: 1 pint. Mary WILSON WALL (Mrs. E. S.) MAYONNAISE (Cooked) 1% teaspoon mustard 1% cup vinegar 2 tablespoons oil 2 tablespoons flour 1144 teaspoons salt 4 teaspoon paprika 12 cup hot water 1 egg Cook in double boiler until smooth, stirring constantly, and then cook 10 minutes longer. Cool and add one egg yolk slightly beaten and gradually one-half cup of oil. Then fold in stiffly beaten white of egg if desired. Mrs. ALICE PAIGE WHITE 151 THE QUAKER Cook Book POTATO SALAD 6 medium size Idaho potatoes 1 small onion 43 jar sweet mixed pickles 2 or 3 hard cooked eggs +4 pint mayonnaise 43 cup celery (chopped) Celery seed Boil potatoes in the skin until tender. Chop pickles, onion and eggs up fine. When potatoes are cold, cube to size desired, then mix with other ingredients. Lastly add salt and celery seed to taste. Serves 4 to 6. Daisy B. FREEMAN (Mrs. Charles) HOT CHEESE-POTATO SALAD 6 potatoes (cooked in jackets, 114%2 teaspoons salt 4 cups cubed) 'Y4 cup minced onion Y2 cup chopped celery 14 teaspoon dry mustard 2 tablespoons finely chopped 2 hard cooked eggs (chopped) green pepper -% cup hot bacon fat ¥3 cup vinegar 2 cups grated American cheese Combine vegetables, vinegar, seasonings and eggs. Toss lightly and pour in bacon fat. Pour into greased 8-inch square baking dish. Sprinkle with cheese and broil until cheese melts. Serve at once. Serves 8. This is especially good with sea food. RUTH CasEY (Mrs. Silas B.) GOLDEN DRESSING 44 cup pineapple juice 2 eggs 4 cup orange juice 1% cup sugar 44 cup lemon juice 4 cup heavy cream Heat fruit juices in double boiler. Beat the eggs until light, gradually adding sugar. Combine with the hot juice and cook like a custard until the spoon is coated. When thoroughly cold, fold in the cream whipped stiff This dressing is suitable to serve with almost any fruit salad. ETHEL TOMLINSON (Mrs. S. H.) tS.