THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

SALADS and DRESSINGS—Continued

SALAD DRESSING

Y, Scant Cup Vinegar 1 Tablespoonful Butter
1 Cup Cold Water 4 Cup Granulated Sugar

Let come to boil. Beat 3 eggs, 2 rounded teaspoons mustard and
2 of flour, | of salt. Pinch paprika. Cook till thick. Thin with
cream. (Makes | Pint of dressing. ) 2

M. M. McDonald

FRUIT SALAD

2 Apples 2 Bananas
Grapes, (small green) Y, Cup Sugar
1, Cup Diced Pineapple 2 Eggs

Juice of one lemon. Heat lemon and pineapple juice, add to beaten
eggs and sugar. Cook in double boiler until creamy. Cool and
cut fruit into liquid.

Laura Lane.

FRUIT SALAD DRESSING

Juice of 2 Oranges 1 Cup of White Sugar
Juice of 2 Lemons 2 Eggs

P Beat eggs; add sugar then juice of oranges and lemon. Cook all
together in double boiler. When cold add '4 pint cream.

Florence Chislett.

CHERRY SALAD

2 Cups Canned Sweetened 1 Cup Diced Marshmallows
Cherries , Cup Mayonnaise

1 Cup Diced Bananas ’, Cup Whipped Cream

4 Cup Chopped Nuts Lettuce

Drain cherries well and mix with other ingredients except lettuce
and chopped nuts. Heap on lettuce leaf and garnish with chopped
nuts. Whip cream stiff. Add dressing a little at a time taking care
not to use too much so that the salad will not be too moist.

Fannie Moran.

COMBINATION SALAD

1 Eclipse Lemon Jelly Powder 1 Cup cut Celery
134 Cups Boiling Water 1 Cup Sliced Cucumber
Dissolve Jelly Powder in boil- 2 Green Onions, cut in small pieces
water, and when cold add: 3 Radishes, sliced
2 Sliced Tomatoes

Carefully stir all together with a fork and turn into mould.
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