Raleigh recipe book

(cut fine) 2 tablespoons small french onions 1 quart stiff mayonnaise dressing Mix all together ; put in mould and freeze. Turn out on bed of lettuce and serve with cheese apples. The apples are made of American cheese to look like little crab-apples and painted to resemble them. This quantity will serve twenty people. Mks. 0. Ste.ajjman Thompson. FROZEN FRUIT SALAD 1 pint double cream 2 dozen marshmallows 1 large can pineapple l^/^ cups blanched almonds 1 large can white cherries 4 tablespoons Tarragon vinegar 1 medium sized bottle Maras- -4 tablespoons sugar chino cherries 4 egg yolks Cut up fruit and let it drain. Beat vinegar, sugar and egg yolks well together and cook in double boiler until thick ; when cool add to the cream, that has been beaten stiff, then the fruit, etc., mix well, put in a mould or vacuum freezer and pack in salt and ice for several hours. Mrs. William S. West. MRS. JAS. BOYLAN'S COOKED DRESSING FOR CHICKEN SALAD MIXED WITH MAYONNAISE Yellows of three eggs i/^ cup vinegar 2 teaspoons flour beaten into !/> cup water eggs Add this to eggs and flour Put mixture on stove in double boiler and cook until thick as custard. Into this put lump of butter and 1 teaspoon salt, dash red pepper, dash black pepper. When cold add stiffly beaten whites. Mrs. Claiborn Carr, Durham, N. C. RUSSIAN DRESSING 1/2 cup mayonnaise dressing or 1 tablespoon pimento, finely Salad kind mayonnaise diced 2 teaspoons Chili sauce 1 tablespoon fineh^ diced green 1 tablespoon celery finely diced pepper 1 tablespoon grated cheese Mix ingredients and chill. THOUSAND ISLAND DRESSING Add to Russian Dressing just before serving, one-half cup whipped cream, beaten very stiff. ROQUEFORT CHEESE DRESSING 3 tablespoons mayonnaise dres- 2 tablespoons Roquefort cheese sing or Salad King niayon- cut in small pieces naise 1 teaspoon Worcestershire sauce French dressing Combine French dressing, mayonnaise dressing and cheese, stir until thick, then add the Worcestershire sauce. Cream cheese may be substituted for Roquefort. Ellen D. Hinsdale. FROZEN SALAD 1 pint cream whipped very stitf 1 small bottle maraschino cher- 1/2 pint mayonnaise ries 1 cake cream cheese % lb white grapes i;4 lb chopped almonds 1 small grape fruit or i/o of a 1 orange large one 1 small can sliced pineapple cut in pieces Mix cheese in mayonnaise, add fruits without any juice, then the cream. Pack in ice and salt for four hours. Mrs. C. B. Wright. FRUIT SALAD 1 stalk of celery, cut as for salad ^/o lb red California Torkay Y2 lt> blanched almonds grapes % apple or grape fruit cut in small cubes If you use apple, add just before serving as they turn dark after cutting. Cut the grapes in half and get the seed out. Mix all with maj'onnaise dressing. Can thin with, cream. Mrs. C. B. Wright, CAKES MRS. M. M. MARSHALL'S SPONGE CAKE 6 eggs • 1 cup boiling water 2 cups sugar 1 level teaspoonful Royal Bak- 2y2 cups flour ing Powder Beat egg yolks very light, add sugar and beat again well. Into this mixture put the flour, then boiling water, and lastly the egg whites beaten until very stiff. Flavor with teaspoon Virginia Dare Lemon Extract. Bake in moderate oven. Mrs. Duncan Cameron. FILLING FOR SPONGE CAKE