The Williamston cook book

yolks) 1 tsp. salt 1 cup sugar 1/3 cup vinegar—fill rest of 1 heaping tbsp. flour cup with boiling water Beat eggs. Mix flour and sugar together, add to eggs after beating. Add salt and mustard and cook until thick. One-half tsp. celery seed may be added if desired. Sarah Cook. CHOCOLATE SAUCE 1 cup sugar 1 square chocolate cup corn syrup 1 tbsp. butter 1/3 cup milk Mix all ingredients except butter and stir over fire untl sugar is dissolved. Boil for 7 minutes, then add butter. Serve hot on ice cream or pudding. Mrs. R. L. Coburn, LEMON SAUCE (Makes about 11% cups sauce) 14 cup sugar 1 tsp. grated lemon rind 1 tablespoon cornstarch 3 tbsp. lemon juice (juice of Yq teaspoon salt 1 lemon) 1 cup water 1 tablespoon butter Combine sugar, cornstarch, and salt in medium-size saucepan. Stir in water, blending until smooth. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Cook 3 minutes, or until sauce is clear. Stir in lemon rind and juice and butter. Chill before serving. Mrs. W. E. Warren. LEMON SAUCE Beat together until foamy 1 egg and 1 cup sugar mixed with a scant tablespoon flour. Add nearly a pint of boiling water and butter the size of a walnut. Let come to a boil. Flavor with lemon juice. _For chocolate Sauce, add chocolate and flavor with vanilla instead of lemon. Mrs. R. J. Peel. SIMPLE RUSSIAN DRESSING FOR LETTUCE Juice from half lemon 1% cup mayonnaise 2 tbsp. thick Chili sauce Mix all and stir well 1 tbsp. Worcestershire sauce Mrs. J. G. Staton. FRENCH DRESSING PREPARATION AND VARIATIONS Ingredients: (Yields approximately %4 cup) 1% tsp. salt Yq cup vinegar 1 tsp. sugar % cup Salad Oil % tsp. paprika Combine salt, sugar and paprika in flask. Add vinegar. Add oil. Shake thoroughly. Add sufficient dressing to salad greens to glisten the leaves. Toss greens together. Vegetable French Dressing ... good with heart of lettuce. To % cup foundation recipe add 2 tbsp. ketchup, 2 tbsp. finely chopped celery, 2 tbsp. chopped green pepper, 1 tsp. finely chopped onion, 1 small carrot, very thinly sliced. Chiffon French Dressing ... good with mixed greens. To foundation recipe add 2 tbsp. chopped parsley, 2 tsp. chopped onion, 1 hard cooked egg, chopped, % cup chopped cooked beets. Currant French Dressing ... good with fresh fruit salads, grapefruit cocktail. Beat 4 tbsp. currant jelly with fork until smooth. Add, beating until thoroughly blended, 2 tbsp. salad oil, 1 tbsp. vinegar, pinch of salt, and % tsp. onion juice. DRESSING FOR CHICKEN AND POTATO SALAD 2 eggs 1% cup pickle vinegar % cup sugar 4 or 5 tbs. mustard % cup plain vinegar Beat eggs well. Add sugar. Beat more. Add vinegar. Then mustard. Bring to a good boil and let cool before. using. Mrs. J. W. Garris. CRACKER DRESSING 3 slices bread Dash pepper Twice as much crackers 2 boiled eggs crumbled 1 pt. drained oysters ly stick butter Mix and moisten real soft with poultry stock. Bake about 30 roinutes in casserole in moderate oven or use to stuff turkey or chicken. Mrs. J. W. Garris. HARD SAUCE % cup butter 2 tbsp. wine 1 cup powdered sugar Cream butter; add sifted sugar slowly and beat constantly. Add wine to thin to desired consistency. Serve over puddings, pies or fruit cake. Mrs. Herman Bowen. MINERAL OIL SALAD DRESSSING 1 egg 1 tsp. salt 1 tsp. vinegar 14 tsp. mustard 1 tsp. lemon juice 1 pint Russian Mineral Oil Beat with electric mixer all ingredients. Add mineral oil slowly. Mrs. V. J. Spivey. TEN MINUTE CRANBERRY SAUCE 2 cups cranberries - 1 cup sugar 1 cup boiling water Boil sugar and water together 5 minutes, skim, add cranberries and boil without stirring until skins are broken. Remove from fire when popping stops. Mrs. A. R. Dunning. RAISIN SAUCE (for ham or baked meat loaf)