28 Magic Baking Powder Assures Successful Baking

TOMATOES STUFFED WITH PINEAPPLE

Peel medium sized tomatoes. Remove thin
slice from top of each, and take out seeds and
some of pulp. Sprinkle inside with salt, invert,
and let stand ¥% hour. Fill tomatoes with fresh
pineapple cut in small cubes or shredded, and nut
meats, using 24 pineapple and 4% nut meats. Mix
with mayonnaise dressing; garnish with mayon-
naise, halves of nut meats, and slices cut from
tops cut square. Serve on a bed of lettuce leaves.

DELMONICO SALAD

% cup cocoanut

1 tablespn. fruit sugar
4 pint whipped cream
14 teaspn. salt

1 apple

1 head lettuce

3 oranges

14 cup dates

% cup chopped walnuts

Peel and core apple, cut in thin rounds; place
on lettuce leaf; peel orange and cut in dices. Pile
upon apple ring. Mix chopped dates, walnuts,
cocoanut and sugar together. Moisten with a
little cream, arrange spoonfuls of the mixture on
the top of the diced orange. Serve with salted
whipped cream on top.

ORANGE AND CHEESE SALAD

3 oranges
Lettuce
Salad dressing

1 cup chopped pecans
1 pkt. cream cheese
Pepper and salt

1 tablespn. thick cream

Mix pecans with cream cheese, season with
pepper and salt; add cream to blend. Make into
tiny balls. Peel oranges, remove seeds and white
membrane and cut in 4%” rings. Arrange rings
on lettuce leaves and place several of the cheese
balls in the centre. Serve with salted whipped
cream or salad dressing.

FRENCH FRUIT SALAD

12 English walnut meats
1 head lettuce
French dressing

2 oranges
3 bananas >
1% lb. Malaga grapes

Peel oranges and remove pulp separately from
each section. Peel bananas and cut in 4” slices.
Remove skins and seeds from grapes. Break wal-
nut meats in pieces. Mix prepared ingredients and
arrange on lettuce leaves. Serve with French
dressing.

CHICKEN SALAD

2 cups cold chicken
1 cup crisp celery
Few capers

Salt and paprika

1% pt. mayonnaise
1 head lettuce
Celery tips

Olives

Cut chicken in small dice, add the finely chop-
ped celery and capers, season with a little fine salt
and paprika, pour in the mayonnaise, mix to-
gether lightly. Pile the mixture on cup-shaped
lettuce leaves and garnish with strips of pimento,
celery tips, plain or stuffed olives, or any colorful
garnish as desired.

TUNA FISH SALAD

2 cups tuna fish
1 cup finely cut celery
2 tablespns. capers

Salt and paprika to
season
1 cup mayonnaise

Cut the tuna fish in small dice, add the finely
cut celery and capers, season. Toss all lightly
together, mix in the mayonnaise. Pile the mixture
in lettuce cups, garnish with celery tips, stuffed
olives and serve very cold.

SALAD DRESSINGS

MAYONNAISE DRESSING

Yolks of 2 eggs

1% cups olive oil

2 tablespns. vinegar

2 tablespns. lemon juice

1 teaspn. mustard

2 teaspns. powdered
sugar

1 teaspn. salt

Speck cayenne

Mix dry ingredients, add to yolks and mix
thoroughly. Add a few drops of oil at a time until
14 cup is used, beating with egg-beater or wooden
spoon. Then add alternately a few drops of vine-
gar and lemon juice and the remainder of the
oil, using care not to lose the stiff consistency.
It should be a thick dressing and not added to
food until just before serving.

NOTE:—Have all ingredients and_ utensils
thoroughly chilled and place mixing bowl in a pan
of crushed ice while blending.

If dressing curdles, take another egg yolk and
add the curdled mixture to it slowly, beating con-
stantly.

Another method of blending is to mix dry in-
gredients, add to yolks and mix thoroughly. Add
the vinegar and lemon juice slowly, beating well
with Dover egg beater. Add the oil slowly.

BOILED DRESSING

% tablespn. salt Yolks 2 eggs

1 teaspn. mustard 1% tablespns. melted
1% tablespns. sugar butter

Few grains cayenne 3%4 cup milk

4% tablespn. flour 4% cup vinegar

Mix dry ingredients, add yolks of eggs slightly
beaten, butter, milk and vinegar, very slowly.
Cook over boiling water until mixture thickens;
strain and cool.

FRENCH DRESSING

4 tablespns. vinegar
4 tablespns. olive oil-

1% teaspn. salt

1% teaspn. pepper
Mix ingredients and stir until well blended.

Some prefer the addition of a few drops onion

juice. French Dressing is more easily prepared

and largely used than any other dressing.

RUSSIAN DRESSING

A little finely chopped red
and green pepper

4% cup mayonnaise

% teaspn. tomato catsup

1 teaspn. lemon juice
Mix all well together.

OIL DRESSING

4 hard boiled eggs
4 tablespns. oil

4 tablespns. vinegar Few grains cayenne
4% tablespn. sugar White 1 egg

Force yolks of “hard-boiled” eggs through a
strainer, then work, using a silver or wooden spoon,
until smooth. Add sugar, mustard, salt and
cayenne, and when well blended, add gradually oil
and vinegar, stirring and beating until thoroughly
mixed; then cut and fold in white of egg beaten
until stiff.

1% teaspn. mustard
42 teaspn. salt

GERMAN DRESSING

1%4 cup thick cream
3 tablespns. vinegar

Few grains pepper
4 teaspn. salt
Beat cream until stiff, using Dover egg-beater.

Add salt, pepper and vinegar very slowly, con-
tinuing the beating.

Royal Yeast Cakes—For Perfect Home-made Bread