At
serving time mix the potato blocks and one can of drained peas with the
dressing, being very careful not to break them. Dish on lettuce leaves,
and garnish with chopped red beets, or, better, chopped celery. This is an
excellent cheap salad, and will serve fifteen persons.
SALMON PUDDING
Remove the bone, skin and oil from two pound cans of salmon. Boil together
two cupfuls of white bread crumbs and one cupful of milk. Take from
the fire, and add one cupful of boiled rice, a teaspoonful of salt, a
saltspoonful of pepper, a teaspoonful of onion juice, and four eggs
slightly beaten. Mix and work in the fish. Press the whole through a
colander, and pack it at once into a mold. Cover and steam three-quarters
of an hour. Serve hot with cream sauce. This will serve twelve persons.
NUT CAKE
At suppers where the yolks of eggs are used for mayonnaise or cooked
dressing, the whites accumulate and are lost if not used in some white
cake.
1/2 cupful of butter
2 cupfuls of flour
1-1/2 cupfuls of sugar
3/4 cupful of water
1 cupful of English walnut or hickory nut meats
2 rounding teaspoonfuls of baking powder
Whites of four eggs
Cream the butter, add the water and flour, alternately, beating all the
while. Beat the whites, add half of them to the mixture, then all the nuts,
chopped, then the baking powder, dry, and beat well.
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