Wilkes County Home Demonstration Club cook book

Combine dry ingredients. Add egg yolks, blend carefully. Mix in butter, milk and vinegar slowly. Cook until thick in double boiler. Let cool before . adding to salad. Mrs. J. P. Pardue Roaring River Club HONEY DRESSING 1 cup honey 1 cup vinegar 1 pint salad oil Awl. paprika 1 clove, 1 garlic chopped fine 2 cups confectioners sugar Juice of 1 lemon 1 medium sized onion, grated 214 t. dry mustard Mix in large jar. Shake well, Let stand in refrigerator a week. Shake well before using. Mrs. Essa D. Shaw Ex-Acting Home Agent MAYONNAISE DRESSING 1 egg yolk, well beaten 2 'T. lemon juice or 2 T. vinegar oat mesucat 1 cup salad oil % t. salt Cayenne Combine egg yolk, salt, sugar and a few grains cayenne. Beat until blended. Add sufficient salad oil slowly, beat- ing constantly, to thicken mixture. Continue beating, while adding lemon juice or vinegar, a little at a time, al- ternating with the remaining oil until all has been used. Mary E. Taylor Extension Secretary Home Agents Office HOME DEMONSTRATION CLUB COOK BOOK eal DRESSING FOR VEGETABLE SALADS % cup salad oil % cup vinegar or lemon juice 1 can (1 cup) tomato soup 4% cup sugar 1 t. each of salt and worcestershire sauce Garlic (if desired) Put all together in a bottle or jar and keep in a cool place. Shake well before using. Mrs. C. F. Bretholl Moravian Falls Club JEWEL SALAD 1 pk. lemon jello ‘1c. grated raw carrot 1 c. pineapple diced or crushed 1% cup nuts Dissolve jelly in boiling liquid. When partly congealed add other in- gredients. Put in small molds which have been rinsed with cold water. When ready to serve turn out on crisp lettuce leaves and top with may- onnaise. Mrs. H. M, Wellman Cricket Club COMBINATION SALAD 2c, left over meats 2 hard boiled eggs Salt and pepper 1 T. grated onion 1% ¢. chopped celery Mayonnaise Dice meats; add grated onion, chop- ped celery and chopped eggs. Mix with mayonnaise, salt and pepper. Serve on lettuce. Mrs. Earl Baker Cricket Club FROZEN-FRUIT SALAD 1 T. unflavored gelatin 2 cups fruit cocktail 1c. heavy cream, whipped % cup cold water We ec. mayonnaise 1 3-0z. bottle candied chervrie: Soften gelatin in cold water; dis- solve over hot water; cool. Add frui cocktail with its syrup and may- onnaise. Fold in whipped cream, Pour into automatic refrigerator tray. Dot with cut cherries. Freeze until just firm. This salad may be chilled until } firm in individual molds or large mold instead of being frozen. Serves 6. Mrs. E. R. Eller Cricket Club MAR SALAD Chill thoroughly, then combine 1 can mar, cut in cubes 2 cups shredded cabbage 14 cup green pepper, diced 2 cups sliced pineapple, diced 2 cups sliced celery 1% cups mayonnaise Serve in salad bowl lined with let- tuce. Mrs. Kate Snidei Cricket Club FRUIT DRESSING Combine 2 beaten egg yolks, %2 cup sugar, % t. salt, 4 cup lemon juice, 1 t. grated lemon rind and 1 T. vin- egar. Cook over hot water until thick, stirring constantly. Add 1 t. butter. Cool. Before serving fold in cup heavy cream whipped. Mrs. Ella S. Churen Ronda Club 22 HOME DEMONSTRATION CLUB COOK BOOK SANDWICH SPREADS Shade of the Earl of Sandwich Would not now recognize his invention, With its modern spread of fruit or fish, Or most anything you might. mention. CREAM CHEESE AND PINEAPPLE 1 package cream cheese Mayonnaise to make a smooth paste 1% cup crushed pineapple Mix well. Mrs. Ralph Taylor Mountain View Club PIMIENTO-CHEESE SANDWICH SPREAD 1% lb. cheese 2 eggs 1 large size can pimiento Mash pimiento with potato masher, and add cheese cut up. Let heat slowly and stir often until cheese is melted. Add eggs well beaten. When making sandwiches, put a little may- | onnaise on side of bread. Mrs. Annie H. Greene Home Demonstration Agent