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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Salads And Salad Dressing. Part 3 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Salads And Salad Dressing. Part 3 |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
Equal quantities of fresh pears and thinly sliced cucumbers on lettuce leaves served with mayonnaise.
Fresh or canned peas and pecan nuts. Serve with mayonnaise on lettuce leaves.
String beans and sliced tomatoes; serve on lettuce leaves with French dressing.
- Mrs. Mac Bride.
Serve canned pimientoes on lettuce leaves with mayonnaise.
Cold macaroni and sliced celery; mix with mayonnaise; serve on lettuce leaves.
Make a plain lemon jelly, add oranges, bananas and pineapple; put in molds; serve with mayonnaise on lettuce leaves.
- Mrs. Mac Bride.
Scoop out the inside of fresh firm tomatoes; mix what you have taken out with bread crumbs, salt and 1/2 dozen white grapes, skinned and seeded, to each tomato; fill the hollow in each tomato with the mixture; place mayonnaise on top. Serve on lettuce leaves.
- Mrs. Mac Bride.
Four bananas, peeled and cut lengthwise. Place in orange juice 1/2 hour, on ice; arrange log cabin style on individual plates with lettuce leaf; fill center with red and white cherries or green grapes and red cherries; pour over fruit dressing, made as follows: Three tablespoons sugar, and juice of 1 lemon; stir until sugar is melted; add 3 tablespoons orange juice; cool on ice before serving.
- Hrs. Lockwood.
Beat the yolks of 3 eggs and add 1 teaspoonful corn starch, 1/2 teaspoonful of mustard, 1 teaspoonful salt, 1 cup of milk, 1/2 cup of vinegar and a small lump of butter. Place over fire and heat until thick.
- Miss Cox.
One cup sour cream, 2 tablespoonsful vinegar, 1 heaping teaspoonful mustard, 1/4 teaspoonful salt, 1 tablespoonful sugar, 2 eggs, well beaten. Stir constantly while cooking.
- Mrs. Tait.
Yolk of fresh egg, 4 tablespoons olive oil, 1 tablespoon vinegar, 1/2 tablespoonful salt; beat quickly with egg beater. Put all in bowl, set in ice water.
- Mrs. R. C. Barrett.
One orange, juice and rind (none of the white); 1/2 lemon, juice and rind, 1 cup sugar, 1 tablespoon flour; mix flour and sugar and add lemon and orange, then add 1 cup boiling water, and boil until smooth. Before using above, it is improved by addition of 1 cup cream whipped stiff, and both whipped well together.
- Mrs. E. J. Ruenitz.
(For Twelve Persons)
Juice of 3 small oranges, juice of 2 lemons, yolks of 3 eggs, 1 cup sugar. Cook in double boiler until thick; when cold mix with twice the quantity of whipped cream and 10 cents worth of marshmallows cut in small pieces. Beat well and let stand 1 hour before serving.
- Mrs. J. P. Holland. 29
One tablespoon olive oil, 1tablespoonWorcestershire sauce, juice of 1/2 lemon, thoroughly beaten together.
- Mrs. Ford.
One-half cup sugar, 1 teaspoonful each of mustard, salt, tard, 1 teaspoonful flour, 1 teaspoonful sugar, 1 egg (well beaten); mix all together and boil slowly, stirring slowly, until it thickens; set away to cool, and when ready to use add a little sweet cream, salt and pepper, to suit taste.
- Mrs. S. T. Allen.
One-half cup vinegar, 1/2 cup water, 1/2 teaspoonful mus-corn starch and flour, 1/4 teaspoon pepper, 1 cup of cream or canned milk, 2 beaten eggs; heat and add 1 cup of vinegar. Bring to a boil; when cooking add butter size of a walnut. Whipped cream can be added for fruit salad and less sugar when using for meat salad.
- Mrs. Mac Bride.
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