The useful cook book; a collection of favorite recipes by Ithaca (N.Y.) First Baptist Church. Ladies Union

Author:Ithaca (N.Y.) First Baptist Church. Ladies Union
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: Ithaca, Atkinson & Mitchell
Published: 1908-03-25T05:00:00+00:00

EuTH V. Saokett.

LEMON BUTTEE FOE TAETS.

Two large or 3 small lemons; 3 eggs, well beaten; 2 cups of sugar; butter half the size of an egg. ;\tix well and oook in double boiler, stirring until thick. Mrs. Laura Fue.\[an.

TAETS.

One egg; 1 cup of lai^; 4 tablespoons of water; 1 tablespoon of sugar; pifich of salt; just enough flour to roll nicely. Bake quickly.

Mrs. Laura Furmax.

THE USEFUL COOK __BOOK ' 87

SALADS

BANANA SALAD. Slice bananas tMn witti silver knife, break up some English walnut meats (hickory nuts if more convenient), mix and serve with salad dressing on lettuce leaves. Or cut bananas in half lengthwise, roll in ground nuts, and serve on lettuce leaves with spoonful of salad dressing (mayonnaise or other) beside banana. Mrs. C. A. Martin.

BEET SALAD. Take the blood-red beet, boil thoroughly and dice; a little salt. Pour over all salad dressing. Garnish. Miss Willson".

COEN SALAD. One dozen ears sweet corn; 3 tablespoons of salt; 1 head cabbage (large); 2 red peppers; 1 cup of sugar; 2 quarts vinegar; 2 tablespoons of ground mustard; 1 teaspoon of turmeric. Chop and salt cabbage, then drain. Cut corn from ears, mix together all ingredients except turmeric, boil until tender, then add turmeric to give color, and bottle or can for winter use. Nice'used as a pickle. Mrs. C. A. Martin.

Eighteen ears of corn; 1 large head of cabbage, shaved, not chopped; 3 green and 1 ripe peppers chopped fine, with seeds removed; 4 cups of sugar; 2 quarts of vinegar; 4 onions chopped; three-quarters cup of salt; half a teaspoon-of celery seed; 5c. worth ground mustard. Cook three-quarters of an hour. Mrs. I. A. Brown.

EGG- SALAD. Boil 8 eggs hard and let them get cold. Grate the yoUcs, add 1 teaspoon of dry mustard, salt to taste, a trifle «f cayenne pepper and oil enough to make a paste. Takes whites of eggs chopped fine, some lettuce torn in small pieces well dried> 1 teaspoon of finely chopped onion. Add 3 or 4 tablespoons of vinegar and mix all thoroughly. Lay small leaves of lettuce in dish before putting in salad. Jennie Northrup.

POTATO SALAD. Sliced boiled potatoes, and while hot pour' over them sufficient French dressing to which 1 teaspoonful of onion juice'has been ad-led. T.ier stand until perfectly cold. JIrs. ETattie Carpenter.

STRING BEAK SALAD. Break stem end off from beans, cut diagonally, cook tender in little salt water and little vinegar, cool, and serve with salad dressing. May be canned also in this way for winter use. Mrs. C. A. Martin.

TOMATO SALAD. Peel and remove seeds from round, uniform sized tomatoes, not too large. Pill with chopped celery mixed with about half the quantity of chopped nuts and some salad dressing. Serve on lettuce leaf, large nasturtium leaf, or garnish with parsley or celery tops.

Mrs. C. a. Martin.

Take the skin, seeds, and Juice from nice, fresh tomatoes. Chop what remains with celery. Pour over the whole, salad dressing. Serve on lettuce leaves. Miss Willson.

One can of tomatoes put through a puree strainer.

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