Mrs. Wilson's Cook Book Part 31

One-half cup salad oil, Juice of one lemon, Juice of one orange, One-half green pepper, chopped fine, One-half medium sized onion, chopped fine, Two teaspoons salt, One teaspoon paprika, One-half teaspoon mustard, One pimento chopped fine.

Blend well.

SALAD DRESSING

To make mayonnaise dressing, break one egg in a bowl and then add

Two teaspoons of vinegar, One teaspoon of sugar, One teaspoon of paprika, One-half teaspoon of mustard.

Beat with Dover beater to mix and then have some one pour in slowly one cup of oil while you beat the mixture with a steady motion.

CUc.u.mBER SALAD

Pare the cuc.u.mbers and then cut into thin slices and cover with two tablespoons of salt and cracked ice for one hour. Wash and then drain.

Now shred fine the coa.r.s.e green leaves of the lettuce. Arrange the cuc.u.mbers on the prepared lettuce and serve with sour cream dressing.

FRUIT SALAD

Pare and cut into dice

Two oranges, Two apples, Three bananas.

Place in a bowl and add one cup of cocoanut and toss gently to mix.

Now place in a nest of lettuce. Prepare a fruit salad dressing of

One cup of sugar, One cup of water, Juice of one orange, Juice of one lemon, Three level tablespoons of cornstarch.

Dissolve the sugar and starch and bring to a boil. Cook for five minutes and then remove from the fire, and add yolk of one egg. Beat hard to mix and then fold in the stiffly beaten white of one egg.

Cool, and then pour over the fruit salad. Garnish with maraschino cherries. This amount of salad will serve eight persons.

COLESLAW

Shred a head of cabbage fine and place in salted water for one-half hour. Drain well and then add

Two green peppers, chopped fine, One cup of mayonnaise, One tablespoon of salt, One tablespoon of paprika, One-quarter cup of vinegar.

Mix.

SALMON SALAD

Open a can of salmon and then drain and remove the bones and add

Two green peppers, chopped fine, One onion, chopped fine.

Mix, shred the coa.r.s.e outer green leaves of the lettuce fine and then line a bowl with crisp lettuce. Place the shredded lettuce in the nest and then the prepared salmon. Serve with sliced hard-boiled egg and mayonnaise dressing.

POACHED EGGS ON FRENCH TOAST

Trim the crust from slices of bread and then dip in the following:

One cup of milk, One egg.

Beat to mix and then fry the bread until golden brown in hot fat.

Poach the eggs and then lift on a napkin to drain. Then roll gently on the French toast. Cover with a cream sauce and garnish with finely shredded parsley.

PICKLED EGGS

Hard boil one-half dozen eggs. Cook until tender one bunch of beets.

Turn into a pan of cold water and then remove the skins and cut into thick slices. Place in a dish and add four large onions, cut in thin slices. Now place in a saucepan

Four tablespoons of sugar, One teaspoon of salt, One-half teaspoon of paprika, One cup of vinegar, One-half cup of water.

Bring to a boil and cook for ten minutes. Pour over the beets. Add the hard-boiled eggs.

OMELET

Place the yolks of three eggs in a bowl and add

Two tablespoons of milk, One-half cup of prepared bread crumbs, Two tablespoons of finely minced parsley, One teaspoon of salt, One-half teaspoon of pepper.

Mix and then cut and fold in the stiffly beaten whites of three eggs and then place four tablespoons of shortening in a frying pan. When fat is smoking hot pour in the omelet and cook gently until firm, then turn either by lifting or rolling, using the cake-turner or a spatula, or it can be turned into another hot pan, containing one tablespoon of shortening, then fold and roll.

How to prepare the bread: Soak stale bread in hot water to soften and then place in a cloth and squeeze very dry.

DEVILED EGGS, PARISIENNE

Boil one egg hard for each person, cut in half, cutting the length of the egg. Rub the yolks through a fine sieve into a bowl and then add to every six eggs

One-half cup of finely chopped ham, One onion, grated, One green pepper, chopped fine, One and one-half teaspoons of salt, One teaspoon of paprika, One-half teaspoon of mustard, Six tablespoons of mayonnaise dressing.

Mix and then fill back into the whites of the eggs. Mould up very high and then roll in finely grated cheese and dust with paprika. Roll in wax-paper. Set in ice-box until ready to serve.

BAKED OMELET

Place in a bowl

Yolks of four eggs, One cup of thick cream sauce, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of finely chopped parsley.