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Free Books / Cooking / Favorite Recipes / | |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
1/2 cup lemon juice, yolks of four eggs, 3 tablespoons olive oil, 1 small teaspoon salt and pepper, 1 cup sour cream, 1 teaspoon mustard, 1 tablespoon sugar, beaten together. Beat eggs, oil, salt and pepper together; add the lemon juice, then beat in the cream. Add vinegar to taste.
Mrs. E. T. Cosper.
1 cup hashed apples, 1/2 cup walnut meats, cut in coarse pieces; 1/2 cup hashed celery. Serve with any good salad dressing.
Mattte Baldwin.
Moisten 1 neuf chatel cheese with 2 tablespoonfuls sweet milk; form into small egg shapes and serve in nests of lettuce leaves, with a french dressing made of 4 tablespoonfuls of oil, 2 tablespoonfuls of vinegar, 1/2 teaspoonful salt. 1/4 teaspoonful of pepper.
Mrs. Joe Biddle.
Cold Boston baked deans, celery, mayonnaise. Shave crisp, white celery very hue; mix with the beans and mayonnaise, and serve on lettuce.
Mrs. C. M. Cross.
Use French bottled beans, use French bottled onions, use bottled peppers, use French bottled dressing.
Mrs. Cross.
1 quart oysters, 2 hard boiled eggs, 1 large spoonful of melted butter, 1 teaspoonful each of salt and pepper, 1/2 cup vinegar. 1 quart of celery, 1 egg beaten, 2 teaspoonfuls of made mustard, 2 pickled cucumbers.
Mrs. Cross.
1 pair of sweetbreads, half cup mayonnaise dressing, lettuce leaves or celery tops. Wash well the sweetbreads; cover with boiling water and simmer for 20 minutes. Drain and cover with cold water. As soon as cold enough to handle, remove all skin and cut in pieces with silver knife. Mix the sweetbreads with the dressing, and serve on lettuce leaves or celery tops.
Four tablespoonfuls butter, one tablespoonful sugar, one tablespoonful flour, teaspoonful salt, one cup sweet milk, half cup vinegar, three eggs, one large teaspoonful mustard, a little cayenne pepper. First melt butter in sauce pan, add flour and stir until smooth; then add milk and stir until it begins to boil. Place sauce pan in a larger one filled with water, let cook a few minutes. stirring occasionally so it will not get lumpy. Beat eggs light, and add to them the salt, pepper, sugar and mustard which has been well mixed, dry. Add vin-egar, mix thoroughly, add to boiling mixture, stir until thick as custard; strain. When cool, bottle. When used, thin with whipped cream.
Mrs. D. R. Cameron.
6 large potatoes, 2 hard boiled eggs, 2 cups chopped celery, 2 medium sized cucumbers, and a little onion. Boil potatoes, let get cold, cut in small pieces; cut the eggs up fine; mix all the ingredients together and salt a little. When I cannot get celery I use a little celery seed. Salad Dressing - Yolks of four eggs, one small tablespoon of dry mustard. 1/4 of a teaspoon of salt, a good teaspoon of sugar, 2-3 cup of good vinegar, one teaspoon of Hour and 1 cup of sweet milk. Mix mustard, sugar, flour, salt, all together to a smooth paste; add vinegar, spoonful at a time, and then the milk in same manner.
Put on stove and cook until it comes to a boil; add butter or olive oil. Before you mix it with your salad add one cup of good sweet cream.
Mrs. Sadie Wilson.
Dice a Cupful of cold veal or chicken, and place on a bed of lettuce. Cover with two cupsful peas, drained well from the liquor. Pour over the whole a French dressing, seasoned with mustard and mint leaves.
Remove shells from the number of hard boiled eggs desired and beginning at the small end cut the whites almost to the base into fifths, lengthwise, removing the yolks. Turn back the petals thus formed so that they will curl prettily and tint them a delicate pink with beet juice. Mash the yolks to a soft cream: add chopped olives (half cupful to half doz. eggs) and a teaspoon paprika. Mold again into balls; return to the tinted petals; prick with a fork to roughen the surface, and place on each a tablespoonful of mayonnaise. Set each in a nest of crisp lettuce.
Lucie Cortner.
Hull the yolks of three hard boiled eggs to a smooth paste. Mix in very slowly two tablespoonfuls salad oil, stirring with a fork all the time. Add a tablespoonful mustard, half spoonful cayenne. half teaspoonful salt and two tablespoonfuls vinegar. When thoroughly mixed, one and one half cups grated cheese. Mix with the salad a cupful cold chicken cut in small dice. Line salad bowl with lettuce leaves, pile chicken etc., in the middle, garnish with little pieces celery and whites of eggs sliced in rings.
Chop One Tablespoonful Butter Into One Cup Flour, And When Fine As Meal Mix In One-Third Cup Grated Cheese, A Little Salt. A Sprinkling Cayenne And One-Half Teaspoonful Baking Powder, Mix With From One-Third To One-Half Cup Water, As For Biscuit. Roll Thin. Cut In Strips Or Any Fancy Shapes And Bake A Pale Brown In Moderate Even. From Ten To Fifteen Minutes Will Probably Be Long Enough. These Are Easier Made Than Cheese Fingers, And Are Very Nice To Serve Warm For Luncheon Or With salad.
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