Cream Dressing, 1697 Calories

(For Fruit Salads).

½ cup butter.

2 tablespoons flour. 1 cup scalded milk.

3 yolks of eggs. 3 whites of eggs.

1 teaspoon mustard.

1 tablespoon cider vinegar.

1 teaspoon salt.

½ cup vinegar.

½ cup sugar.

(a) Melt butter in a saucepan, add flour and pour on gradually the scalding milk, cook thoroughly, stirring constantly. (6) Beat yolks in top of double boiler, add the mustard (dissolved in one tablespoon of vinegar), salt and vinegar. Pour (a) gradually on the egg mixture and cook over hot water until it thickens like soft custard, remove from fire, add the sugar and fold in the stiffly-beaten white of eggs. Pour into glass fruit jar, cool and cover and keep on ice. This dressing will keep a long time and is especially delicious to serve with fruit salads.

Chicken Salad, 856 Calories

(Six Servings).

2 cups cut chicken.

1 cup cut celery.

2 tablespoons Nicelle olive oil. 1 saltspoon salt.

½ saltspoon pepper.

1 tablespoon vinegar.

2 tablespoons mayonnaise.

Mayonnaise, olives, celery leaves or white lettuce for garnishing.

Cut the cold chicken into small dice; cut the cleaned celery into small uniform pieces. Mix these together and pour over the oil. Mix well, then sprinkle with salt and pepper to taste; add the vinegar, blend and put in colander to drain; set in a cold place for two or three hours. Just before serving add the mayonnaise, put on a bed of lettuce and garnish.

Note

Do not mince chicken.

Fruit Salads

Any combination of fruit desired may be used served with "Cream Dressing." An attractive combination is a banana peeled, cut in half crosswise. Cut one-half lengthwise, arrange on lettuce leaf, add a little Cream Dressing and garnish with malaga grapes (cut in half and seeded) and small pieces of English walnuts.

Marguerite Salad

One hard-cooked egg cut crosswise. Remove yolk. Cut white in slices, petal fashion, arrange on lettuce leaf like a marguerite and fill the center with the yolk put through the potato-rieer or strainer. Garnish with parsley and serve with French, boiled or mayonnaise dressing.

Mixed Salad

Equal proportions of green peas (cooked and drained), celery cut in thin slices and English walnuts cut into small pieces. Season with salt and pepper, add mayonnaise and serve on lettuce leaves. Garnish with ripe cherries on the stem with blanched hazel nuts put in place of stones.

Sweetbread Salad

Mix equal parts of parboiled sweetbreads cut into one-half inch cubes and celery cut into thin slices. Season with salt and moisten with mayonnaise dressing. Arrange daintily on lettuce leaves.

Tomato Salad

Take some medium sized tomatoes, cover with boiling water, remove skin and put in refrigerator until ready to serve. Then cut off top of tomato, scoop out a part of the inside and fill with finely cut celery mixed with boiled dressing or with mayonnaise. Serve tomato on lettuce leaf and garnish with sprig of parsley.

Waldorf Salad

Mix equal parts of apples, pared and cut into small cubes, celery sliced in thin circles and English walnuts cut into small pieces. Season with salt and moisten with mayonnaise. Serve on lettuce leaf, garnished with a spoonful of whipped cream and halves of English walnuts or pecans.

Water Lily Salad

One hard-cooked egg. Cut in halves crosswise in fence fashion; remove yolk, put through strainer and refill white. Serve on shredded lettuce leaves and garnish with parsley. Serve with French, boiled or mayonnaise dressing.

Cheese Wafers

Butter wafer crackers and sprinkle thickly with grated cheese. Put in oven and bake till cheese is melted and crackers are a delicate brown. Arrange on small plate with doily. Serve with salad.

Cheese Gluten Biscuit Crisps (For The Diabetic)

Put grated cheese on Gum Gluten Biscuit Crisps, place in moderate oven until the cheese is melted. Serve while hot. Gum Gluten Biscuit Crisps may be spread with cream cheese and served with salad.