Shallowford cookery

Dorothy L. Barrier Home Ec. Ext. Agent Strawberry-Pineapple Salad ® 2 packages strawberry 1 can crushed pinegelatin apple (No. 211) 2 cups boiling water 2 bananas 1 large package frozen 1 cup sour cream strawberries Dissolve gelatin in boiling water. Add strawberries. When cool and beginning to congeal, add pineapple and chopped bananas. Pour half of mixture into pan and chill until set. Spread sour cream on this and cover with remaining gelatin. Mrs. Herman Zimmerman Grapefruit Gelatin Salad 1 box Knox Gelatin dissolved in 1 cup cold water Mix 1 cup sugar with 2 cups hot pineapple juice. Add 4 cups grapefruit sections, 1 can crushed pineapple, and 1 cup pecans. Put in molds and chill. Makes 20 to 24 salads. Ethel Gant Grapefruit Salad 3 fresh grapefruits 4 pkgs. Knox unflavored 3 fresh oranges gelatin 1 #2 can crushed pineapple, 1 cup cold water drained 1 cup nuts 1 cup sugar 1 cup whipped cream % cup sherry Add 1 cup sugar to pineapple juice and bring to a boil. Pour hot juice over gelatin that has been dissolved in cold water. Add fruit, sherry, nuts, and whipped cream. Pour in molds or flat dish and congeal. Phyllis Badgett Garden Lettuce Salad Bowl of garden lettuce % cup milk Hot grease (bacon) lege Salt Vinegar to taste Pepper In a skillet heat the hot bacon grease. In another bowl mix milk, egg, vinegar. Pour this into hot grease and boil this one minute. Pour this mixture over lettuce. Eat with corn muffins. 60 Mrs. E. O. Isley | Vegetables Cheese Souffle (Will Not Fall) 11 siices stale bread, 2 cups sharp cheese, buttered grated 4 cups milk 4 eggs, slightly beaten 1 teaspoon salt Cut crusts from bread. Butter bread and tear into pieces. Combine milk, eggs, and salt. Place alternating layers of sliced bread and cheese in aéquart (2 casserole. Pour milk over top. Refrigerate at least 6 hours before baking. Place in cold oven and bake at 350 degrees for 1 hour. Serves 6 persons. Rebecca Whitenack Asparagus Casserole 1 No. 2 can asparagus 3 hard boiled eggs (all green) | white sauce (cream 1 cup grated cheese of mushroom soup (American) may be used instead) Cut asparagus spears in pieces about 3/4 inch long and place on bottom of casserole dish. Sprinkle with cheese and hard boiled eggs - diced. Cover this with white sauce. Add two more layers of asparagus, cheese and egg - making three in total. Cover each with white sauce. Top this with buttered bread crumbs. Bake in moderate oven and cook until crumbs are crisp and brown, approximately 30 minutes. Mrs.y Ce. 8G. Harris Red Cabbage Bavarian 1 large head red cabbage, % cup wine vinegar shredded fine and 2 teaspoons sugar washed throughly 1% tablespoons bacon 1 Tart apple, cored, grease or finely peeled and chopped fine. bacon 1 onion, into which 2 cloves Salt and Pepper have been pressed * cup burgundy wine Sprinkle sugar and vinegar over the cabbage. Let stand for 30 minutes, stirring frequently to retain color. Place bacon grease or chopped bacon in a covered casserole. Warm, but do not let get hot. Add cabbage, apple, the onion, and salt and pepper to taste. Simmer 30 minutes, very slowly. Add burgundy 10 minutes before serving. Mrs. Hedy Speigner Green Bean Casserole 2 tablespoons butter 1 teaspoon salt 2 tablespoons flour 2 teaspoons sugar Stir into paste in double boiler. 4 teaspoons grated onion 1 pint sour cream 1 package swiss cheese, grated Combine with above paste. Add 2 packages of frozen French cut green beans that have been cooked for 25 minutes. Put in average size casserole and top with 1 small box of corn flakes that have been browned in 2 teaspoons of butter. Bake for 25 minutes in 350 degree oven. Mrs. Deoane Moser Marinated Vegetables (Any of the following vegetables may be used).