FoodNet

The Relief Societ Cookbook

1930

Page 31 · 12 recipe records on this page

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Grate cheese, moisten with cream and stir into creamy mass. Add chopped pimento to taste. Grated cheese with salad dressing. Grated cheese with tomato. Toasted cheese with dash of paprika . Grated cheese with nuts and salad dressing. Creamed cheese seasoned with chopped pickles. Butter creamed with grated cheese. Cheese rarebit. NUTS AND FRUITS Chopped nuts and salad dressing. Chopped nuts and butter. Chopped nuts with dates or raisins or figs. Crushed peanuts with cream, season with lemon juice. Banana sliced thin and sprinkled with nuts. Apple and celery chopped, mixed with salad dressing. Raisins and peanut butter mixed. Figs chopped fine and stewed in very little water, Add I tsp. sugar. Honey and peanut butter. MISCELLANEOUS Salmon minced and moistened with cream. Salmon with pickle. Tuna, moistened with lemon juice. Sardines with lemon juice. Chicken and celery, chopped. SAUCES 67 Meats, all kinds, meat loaf, roasted or broiled. Chopped beef, mixed with cheese. Lettuce good with any sandwich. Ham, lettuce, salad dressing. 0 SAUCES PUDDING SAUCE First Part 1 qt. water 4 tbsp. sugar l/4 tsp. salt Place in double boiler and when hot add 2 T. corn starch Second Part 1 c. butter 2 c. pulverized sugar 2 eggs Cream butter and sugar, add eggs one at a time unbeat- en. Pour hot mixture over part two and beat well. Add flavor- ing, nutmeg, etc. —Mrs. E. A. Taylor. BANANA SAUCE FOR JELLO 1 banana V2 c. sugar 1 egg V2 lemon Mash banana, add lemon juice then sugar. Add well beaten egg. — Effie E. Merrill. CHOCOLATE SAUCE 1 c. sugar, add 1 level tbsp. flour. y8 tsp. salt. 2 tbsp. cocoa rounding. 1 c. boiling water and a small piece of butter. Cook three minutes after it comes to a boil stirring all the time. Re- move from fire, add 1 tsp. vanilla and beat 1 minute. — Mrs. Wm. J .Hanson. SUNSHINE SAUCE 1 c. sugar 1-3 c. water Boil to soft ball stage. Stir slowly in beaten yolks of 2 eggs. When ready to serve add 1 c. whipped cream a✪ Pineapple Saladnd lA tsp. vanilla. —Mrs. C. W. Poole. LEMON AND GRAPE JUICE SAUCE 1 c. sugar 1 tbsp. corn starch 1 c. boiling water 2 tbsp. lemon juice V4 c. grape juice✪ Lemon and Grape Juice Sauce Mix sugar and corn starch together. Add gradually while stirring constantly to boiling water. Boil 5 minutes then add lemon and grape juice. — Mrs. C. W. Poole. 68 THE RELIEF SOCIETY COOK BOOK SOU VEGETABLE CREAM SOUP 2 qts. milk 1 medium sized onion, diced 2 tbsp. butter V2 c. celery, diced 2 c. diced potatoes V2 c. canned peas 1 c. carrots, diced 1 c. diced, cured, lean ham✪ Vegetable Cream Soup Cook vegetables and ham in a little water, heat milk and add vegetables. When tender salt and pepper to taste. — Mrs. Retta Hammond. VEGETABLE SOUP For a small family. Boil 3 lb. beef till tender. Then add 2 medium size carrots, 1 large onion, 1 pt. of chopped cabbage, 1 c. green peas, 1'2 c. green beans, 1 stick celery, 1 medium sized potato, 2 ripe tomatoes or 1 c. cooked tomatoes. Cook all together till well done. Salt and pepper to taste. 2 tbsp. catsup✪ Vegetable Soup will improve the taste. — Mrs. S. A. Munns. DUMPLINGS % c. thin cream 2 tsp. B. P. 1 egg 1 2 tsp. salt. 1V2 c. sifted flour 1 tsp. sugar✪ Dumplings Beat egg and add cream and seasonings and flour. Moisten spoon and add to meat or fruit dishes. DANISH DUMPLINGS 1 c. milk 4 tbsp fat from soup or butter 2 eggs V2 tsp. salt