The Wilson cook book

If you have some anchovy paste and want to make a particularly flavorful dressing, mix four teaspoons of anchovy paste with nine tablespoonfuls of Wesson Oil and two tablespoonfuls of vinegar. Then add one-half teaspoon salt, one-quarter teaspoon of pepper, one-quarter teaspoon paprika, six drops of Worcestershire Sauce, and one teaspoonful of minced parsley. This makes a slightly thick dressing. Be sure to mix these ingredients thoroughly. This dressing is particularly good on salads that include hard-cooked eggs. DESSERTS Frozen Fruit Cake 2 cups milk 1 cup pecans % cup sugar 2 cups macaroons Y% cup flour ¥% |b. citron 4 teaspoon salt 1 cup raisins (white) 2 eggs 1 cup whipped cream Cook until thick first five ingredients, then add pecans, macaroons, citron and raisins. Season with vanilla. Put in ice box tray. Serve with 1 cup whipped cream seasoned with wine. Mrs. P. L. Wooparp. Tutti-Fruiti Cream 1 large can evaporated milk 1 medium can fruit cocktail 1 10c bottle Maraschino cherries Put milk in pan in freezing unit and let stand till mushy. Remove, add sugar to taste; whip, then add fruit, cherries which have been cut in small pieces and all the fruit juices. Return to freezing unit. When partly frozen beat hard till smooth. Let stand till ready to serve. Nuts may be added if desired. Mrs. Gro. WARREN. Pineapple Icebox Cake 4 egg yolks 2 tablespoons gelatine 3 tablespoons flour 1 cup pineapple pulp 34 cup sugar 1 pint whipped cream 144 cups pineapple juice 1 dozen lady fingers. Cook first four ingredients until slightly thickened. Add gelatine which has been soaked in cold water for 10 minutes. When cool add pineapple and fold in whipped cream. Line pan (mirro spring-apart) with lady fingers. Pour pineapple cake into pan and allow to stand 6 to 24 hours in ice box. Garnish with red cherries. Mrs. Tom PETTUS. Lemon-Vanilla Icebox Dessert 3 eggs 2 boxes vanilla wafers 1% cup sugar 14 pint cream, whipped 4 or 5 tablespoons lemon juice 3 egg whites beaten Cook yolks, sugar and juice in double boiler until thickened. Cool and add whipped cream and beaten whites. Line refrigerator pan with 1 box of wafers crumbled. Pour on mixture, cover with 1 box crumbs. Mrs. JESSE ANDERSON. Chocolate Dessert 18 ladyfingers 6 eggs 74% tablespoons sugar 1% cakes Dot chocolate 7% tablespoons sweet milk Melt chocolate in double boiler. Soak sugar and milk in double boiler five minutes. Pour over beaten egg yolks. Return to double boiler and cook twenty minutes, stirring constantly. Mix with chocolate. Pour over stifiy beaten egg whites, and pour over lady fingers, which have been placed like a lattice in a mould. Chill for eight hours. Turn dessert out when ready to serve, and ice all over with whipped cream. Serves twelve people. Frozen Pudding 1 tablespoon plain gelatine 1 pint cream (whipped) 1% cup cold water % lb. almonds (cut) % cup hot water 12 marshmallows 1 cup sugar 1% cup pineapple Vanilla to taste Dissolve gelatine in cold water, then add hot water and 1 cup sugar. Stir well until dissolved and set to cool. Whip mixture light. Fold in cream and other ingredients. Put in tray to freeze. Mrs. Don RICHARDSON, JR. Biscuit Tortoni 1 cup milk 1144 cups whipping cream 3 egg yolks lg teaspoon salt 3%, cup sugar % cup macaroons 3 egg whites 2 teaspoons vanilla Make custard of the egg yolks, milk and sugar. Cool. Fold in stiffly beaten egg whites to which salt has been added. Add ground macaroons with about 3 tablespoons sherry wine. Fold in whipped cream and pour into tray or individual cups. Serve with or without whipped cream. Do not stir in tray. Mrs. CuHas. McLEAN. Heavenly Hash 1 can sliced pineapple 1% lb. marshmallows 14 lb. almonds 1 pt. cream