FoodNet

The Warrenton cook book

1951

Page 21 · 8 recipe records on this page

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
-_ 7 = @ tale Pied Le ; or 5 ta ous es os C i Te -, wa 4 . a . ; 7 / Ae ; a4 | 1%, 7 : ls 7 : 4 f + bd < ‘ . ye ») ¥ i" We ¥ : “a ee, i= oa 2 e445 7 ‘s 7 aie % qi eee bes es , oak Us . - wit we teh Fi ios < an 7a ~ a te) n3 ae a 7/.%> -) ay oe \ » SS \ ’ d in dw a ¢ 1 ¥ my = \ a ie P ‘ ‘ ; Len , a . ; § a 6 7 F P no i“ _ a Sol Ge 4 . i | s% pet) ? 4 e a Me ( : 4 , i 7 7 i We j : : * FA ; 7 . . ' a! = : = F ’ A ce 5 ‘ = ; am oF etie s ered Se he | q oie 7 Reg eye) <i . 2 Pex) H Obed he eit ate : 3 val ‘5 - ie aa , ' f } iJ » \ ; ’ 9 = : : ae odin, ‘ * aye a 4 Geet har f. = SS; 4 Rowe aa a> it ‘ ae enn U >.) rl rs Pir. ¢ 1 Kae i es i 7 - f f- + y a eo Bier. Fac Acie iA iain yak eee ee Nae i : Ae 7 : ’ 7 4 , ’ i ~ : ss) 4 w= a 4 - : ar Lie — 4 a Se hee ' . , 4 ' ee ce Salads and Dressings CHRISTMAS SALAD 2 c. cranberries 1 orange, rind and all lL ce suecar 1 cup nut meats (English 1 pkg. lemon jello walnuts best) 11% c. boiling water PIncgheo fesaltChristmas Salad Grind all fine in food chopper. Dissolve jello in hot water. Save juice from berries and orange (half cup) and add with nut meats, when cool. —Mrs. T. R. FRAZIER CUCUMBER AND PINEAPPLE SALAD 1 pkg. lemon jello 1% t. onion juice 1% c. boiling water 1 cucumber, diced 1 cc. canned pineapple juice 1 c. canned pineapple, diced 2 T. vinegar ly ec. mayonnaise Y% t. saltCucumber and Pineapple Salad Dissolve jello in boiling water. Add pineapple juice, vinegar, salt, and onion juice. Chill. When slightly thickened, fold in cucumber, pine- apple and mayonnaise. Turn into mold. Chill until firm. Unmold on lettuce. Garnish with additional mayonnaise. Serves eight. —Mrs. Bop BRIGHT CARROT SALAD To 1 package Knox gelatine 1c. celery use 1 can crushed pineapple 2 lemons 114% c. water Yo c. grapefruit juice 1% t. salt 1 c. grated carrotsCarrot Salad Soak gelatine in half cup cold water. Dissolve in one cup boiling water. Add other ingredients and congeal. —Mrs. H. A. MoseLey SUPER COLE SLAW — t, salt % Cc. green pepper V4 t. pepper 1 T. chopped pimento Y% t. dry mustard 2 T. sugar LU CeleDyaca li Ym t. grated onion Mix well and pour over Selesalacdeoil 3 c. chopped cabbage le c. vinegarSuper Cole Slaw —Mrs. RurFus S. Jonres 48 VEGETABLE SALAD 2 envelopes gelatine Yt. salt YC. cold water 1 lemon (juice) 2 c. vinegar 2c. cut celery 1 c. cut cabbage 2 pimentoes shredded 2 c. boiling water 1, c. nut meats PEGesucayVegetable Salad Soak gelatine in cold water. Dissolve with boiling water, add sugar, Salt, vinegar, lemon juice, and stir in remaining ingregients. Pour in mold and congeal in cool place. Mrs. A. Go BEALOCK. JR. PERFECTION SALAD 1 T. gelatine Y c. minced cabbage 14 c. cold water Yo c. chopped celery “, €. boiling water 2 T. chopped green pepper YaC SUSaT or pimento 2 t. vinegar VA ACALLOL 14 c. lemon juicePerfection Salad Soak gelatine in cold water. Add boiling water, sugar, lemon juice, and vinegar. When mixture is consistency of cream add vegetables, and serve on lettuce with mayonnaise. Variations may be made by using onion juice, garlic, vinegar, or other vegetables. —MIss ELIZABETH ALLEN ToMATo ASPIC 5 envelopes gelatine 4 T. vinegar iG cold. water 1 bunch celery cut in smal) mt Salt. pieces 1 large size can tomato juice 2 pinches red pepper 1 T. grated onionTomato Aspic Soak gelatine in cold water. Boil tomato juice and seasonings to- gether a few minutes. Pour over cut up celery. One green pepper chopped fine may be added if desired. Serves 24. —Mrs. A. A. WILLIAMS GRAPEFRUIT AND PINEAPPLE SALAD 4 grapefruit 3 boxes lemon jello Grapefruit and Pineapple Salad