The Warrenton cook book

1 large can grated pineapple Halve grapefruit. Take out meat with spoon and remove all skins. Put pineapple and grapefruit in collander and gently press juice through it. Bring juice to boil and add lemon jello. Put pineapple and grapefruit meat in halves of grapefruit, pour hot juices to fill each half grape- fruit rind. Chill and when very firm cut each half in two pieces. This makes four servings to each grapefruit. Serve with mayonnaise. —Mrs. A. A. WILLIAMS Basic FRENCH DRESSING 14 c. vinegar or lemon juice 1 t. sugar i, t. Salt wits ieusaladson iy t. paprika i ; Beat ingredients together in bowl or place in bottle and shake vigor- ously until mixture becomes thick and cloudy looking. —MRs. JAMES FRAZIER 49 GELATINE TO SERVE WITH CICKEN SALAD 1 pt. cream (whip if want to) 1 box lemon jello ic. grated American cheese 1% ec. mayonnaise 1 can No. 2 crushed pineapple i t. salt Grate cheese, add cream to it, mix well, add mayonnaise and salt. Drain pineapple and put it in the above mixture. Bring syrup from pineapple to boil (have at least cupful, even if you have to add hot water). Pour over jello to dissolve the jello. When jello has dissolved, add to above mixture. Pour in mold. —Mrs. JAMES D. GILLILAND BoILED DRESSING Zee ee LOU 2 egg yee ie sucar 3 Ce il Ie OGyinustarcd 14 c. vinegar I t. salt 22 Pe DUELeS Combine dry ingredients. Blend in egg yolks slightly beaten. Stir in milk and vinegar. Put over boiling water and stir constantly until thick. Stir in butter. Thin with cream if desired. —Mrs. STEWART CRINKLEY Fruit SALAD DRESSING 2 eggs 1 lemon juice I ¢c. Sugar 1 c. pineapple juice Y t. flour 1 c. whipped cream Beat eggs, add sugar, flour, and juices. Cook until thickened. Cool. When ready to serve fold in whipped cream. —Mrs. W. R. LANCASTER FRENCH DRESSING Y% c. Wesson oil Y% t. dry mustard 1 can Campbell’s tomato ye. sugar soup 34 Cc. vinegar Y t. pepper 1 t. Worcestershire sauce 1 T. onion juice Good dash red pepper i, t. paprika Put all together in jar, shake well. Keeps at least two weeks in refrigerator. —Mrs. JOHN TARWATER FROZEN Fruir SALAD 1 pt. whipped cream cheese 17 Nom can tapitesalad 1 pkg. granulated gelatine 14% c. mayonnaise 2 T. white Karo syrup 2 pkgs. Philadelphia cream Vanilla Dissolve gelatine and mix with mayonnaise. Chop fruit and add to cream Sweetened with karo. Cream the cheese and add to whipped cream. Mix all ingredients and flavor. Pour in refrigerator pan and freeze, stirring several times during process. Serves eight to ten. (Taken from OUR FAVORITE RECIPES) —Mrs. HERMAN RODWELL 50 GINGERALE SALAD 21. eelatine 2 ce. diced pineapple 2 T. cold water 44 Cc. lemon juice 24 ©, boiling water 2c. diced apples % c. sugar 2c. diced celery 2c. ginger-ale ly, t. salt 24 ¢@. pineapple juice Soak gelatine five minutes, add boiling water, stir until dissolved. Add Sugar, fruit juices, and ginger ale. Chill until thickened slightly. Add fruit, celery, salt. Pour in mold and allow to chill. Serve on lettuce with marshmallow nut dressing. —MRrs. GEORGE SCOGGIN MARSHMALLOW-NwutT DRESSING 4 egg yolks 2a eeSUs aT 24 marshmallows 14 t. mustard Y, c. lemon juice 1 pt. cream tece nul ments Beat eggs and lemon juice, add sugar and mustard. Cook over water until thick. Stir, cool, and add nuts and marshmallows (cut in fourths) and whipped cream. —MRS. GDORGE SCOGGIN VEGETABLE AND CREAM CHEESE SALAD 1 can tomato soup Y% ce. cold water 3 pkgs. Philadelphia cream 1 c. mayonnaise cheese Y% c. each chopped celery, 2 T. granulated gelatine green pepper, and onion Bring soup to boil (using only enough water to rinse can). Add cheese and beat until smooth; add gelatine, which has been softened in the cold water. When partly cool, add mayonnaise and vegetables. Makes 12 servings. —Mrs. W. H. DAMERON CRANBERRY SALAD