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THE HOSPITAL COOK BOOK 37

GINGER ALE SALAD

Two tablespoons Knox’s gelatine soaked in two tablespoons cold
water, then dissolve in 1-3 cup boiling water, add 44, cup lemon juice,
2 tablespoons sugar, speck of salt and 1 cup of ginger ale.

Method—Let stand until it begins to set, then add 1-3 cup of
white grapes or white cherries, 1-3 cup of diced apple, 2 tablespoons
of candied ginger cut fine, 4 tablespoons canned pineapple. Mould
and serve with Mayonnaise.

ae. MRS. G. YAEGER

SALAD DRESSING
‘FRUIT SALAD DRESSING

1% cup lemon juice, % cup pineapple juice, 1 cup white sugar,
4 eggs.

Method—Cook in double boiler, beating until thick, add equal
parts of whipped cream.
MRS. G. E. PEACOCK

COOKED SALAD DRESSING

One teaspoon salt, 1% tablespoons flour, 1 tablespoon melted but-
ter, 1 teaspoon mustard, 1-8 teaspoon cayenne, % cup milk or % cup
hot water, 1% tablespoons sugar,:1 egg or yolks of 2 eggs, 4 cup
vinegar. ’

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Method—Mix all the dry ingredients, add yolks of eggs slightly
beaten, milk and vinegar very slowly. Ccok over boiling water until
it thickens, then add butter. Strain and cool.

AGNES S. PEARSON

FRENCH DRESSING

1%, teaspoon salt, %4 teaspoon pepper, 3 tablespoons olive oil, 1
tablespoon vinegar.

Method—Mix the seasonings and oil in a bottle. Add the vinegar
and shake vigorously. Place in a cool. place until ready to use. Serve
with green salad.

C. LYNCH

MAYONNAISE DRESSING

One teaspoon mustard, few grains cayenne, 2 tablespoons vinegar,
1 teaspoon salt, % teaspoon paprika, 2 tablespoons lemon juice, 1
teaspoon powdered sugar, yolks of 2 eggs, 11% cups clive oil.

Method—Mix dry ingredients, add egg yolks and when well mixed

add 1% teaspoons vinegar. Add oil gradually, at first drop by drop,
and stir constantly. As mixture thickens thin with vinegar or lemon
juice. Add oil and vinegar or lemon juice alternately until all is

used, stirring or beating constantly. Add just before serving salad.

Cc. LYNCH

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