The Wilson cook book

Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve in cases made of red or green peppers, or turn into molds lined with canned pimentos. A delicious accompaniment to cold sliced chicken or veal. DRESSINGS Cooked Dressing 2 egg yolks Y% stick butter 1 tablespoon flour € 4% cup vinegar 1 teaspoon dry mustard 1% tablespoon sugar 22 cup milk « Mix dry ingredients, add egg yolks and milk. Boil vinegar, sugar and butter; pour over first mixture and cook till thick. Cooked Dressing 1 cup vinegar 1% cup sugar 2 eggs well beaten 1% teaspoon salt Butter, size of an egg Few grains of cayenne pepper 14% teaspoons dry mustard Mix dry ingredients, add eggs, butter and vinegar. Cook until dressing begins to thicken. Strain and cool. This is very good for potato salad and cole slaw. French Dressing Put four thin slices onion into jar; add % teaspoon salt, 4 teaspoon pepper, 1 teaspoon sugar, % teaspoon parsley chopped fine, 1 rounded teaspoon mustard. Mix well, add %4% cup apple cider vinegar, 14 cup tarragon vinegar, % cup salad oil. Chill. Shake well before serving. Whipped Cream Dressing for Fruit Salad Yolks 3 eggs or 2 whole 2 lemons (juice) 2 oranges (juice) 1 tablespoon butter 1% cups hot water 2 tablespoons cornstarch Grated rind of one lemon Beat eggs, butter and sugar together and cook with fruit juices. When it begins to boil add corn starch and stir constantly. Cook until thick in double boiler. When cold, add 1 pt. whipped cream slowly. Thousand Island Dressing 144 cups mayonnaise 1 hard boiled egg 4 bottle chili sauce 1 pimento 2 sweet cucumber pickles 1% green pepper (small) Have mayonnaise well seasoned. Stir in slowly Chili Sauce. Chop together pickle, egg, pimento and pepper and add paprika and salt to taste and mix well. Quantity makes about 1 pint. If kept covered in refrigerator, it keeps well. THE WILson Coox Book 113 Russian Dressing 1 cup sugar 1 small onion, grated 2 teaspoons salt 2 cups Wesson oil 2 tablespoons Worcestershire Lemon juice or vinegar to taste sauce Clove of garlic. 1 cup tomato ketchup Rub bowl with clove of garlic, add other ingredients and mix well. Store in jar in refrigerator. Will keep well. Stir each time before using, Mayonnaise 1 teaspoon salt 2 tablespoons vinegar 14 teaspoon paprika 2 cups salad oil 14 teaspoon dry mustard 2 tablespoons lemon juice Few grains cayenne 1 tablespoon hot water 2 egg yolks Mix dry ingredients; add egg yolks and blend. Add vinegar and mix well. Add salad oil, 1 teaspoon at a time, beating with rotary beater, until 4% cup has been added. Add remaining salad oil in increasing amounts, alternating last 4% cup with lemon juice. Add hot water, this takes away oily appearance. Makes 2 cups. BETTER HOMES AND GARDENS Cook Book. Roquefort Cheese Dressing Crush one-quarter of a pound of domestic Roquefort cheese in a bowl. Add nine tablespoons (a little more than one-half cup) of Wesson Oil, little by little, until you get a smooth, even mixture, and then add one tablespoonful of vinegar. You will find the dressing thick and creamy— it just barely pours. Season with one quarter teaspoon salt, one-quarter teaspoon pepper and one-half teaspoon paprika. To give a warm color to the dressing, dust it well with paprika before serving. Anchovy Dressing