THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

TEA and BRIDGE DISHES—Continued

SMALL VIENNA ROLLS

Take half a pound of plain flour, 14 ounce butter, a good pinch
of salt, | teaspoonful baking powder and enough milk to make a
soft dough.

Sift the flour and salt into a basin, then rub in the butter, until it is
as fine as breadcrumbs. ‘Then sift in baking powder, and mix
thoroughly, pour the milk in gradually and mix with fingers until
you have a nice dough.

Turn onto a well floured baking-board and shape dough into
six little rolls. Heat a baking tin, place rolls on it then sprinkle
with flour and bake in a hot oven for 12 to 15 minutes. |

For a larger quantity double the recipe.
A. Linklater.

SANDWICH FILLING

4 Eggs 1 small tin Pimento

4, pound grated cheese 1 Tablespoon Flour

2 green peppers; Y, Cup of Butter

1 cup Sugar 1 Cup of White Vinegar
3 Teaspoons Mustard 1 Teaspoon of Salt

l, Grated Onion

Mix and cook in double boiler until thick. Put peppers and pimen-
to through chopper. Will keep for some time in ice box.
Angela Lane

TOMATO AND CAVIAR

Slice of tomato then caviar. Add lemon juice, eggs riced, and
garnish with chopped beets and parsley.

UNCOOKED BRIDGE DAINTIES

15 Glace Cherries

1 Cup Cocoanut

2 Cups Walnuts :
Put above ingredients through food chopper. Add enough well
beaten egg, about | tablespoon, to form mixture into balls and

roll in fruit sugar.
Olive Nairn

WALDORF SALAD

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

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