Author: Mary Green
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ingredients; add egg and water, and beat well; add rice and currants, and drop from a tablespoon into hot deep fat; drain on soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613). 330.—SALMON FRITTERS

1-1/3 cups flour 2/3 cup water ¼ teaspoon salt ¼ teaspoon paprika 2 teaspoons baking powder ¼ teaspoon onion juice 1 egg well beaten ½ can salmon chopped fine

Sift flour, salt, and baking powder; add egg, water, and seasonings, and beat well; add salmon, and drop from a tablespoon into hot deep fat; cook until brown, drain on soft paper, and serve with Sauce Tartare (see No. 202) or Tomato Sauce (see No. 203).

331.—DOUGHNUTS

2 cups flour ½ cup sugar 2½ teaspoons baking powder 1 egg well beaten ¾ teaspoon salt ½ cup milk ½ teaspoon nutmeg 1 tablespoon melted shortening

Mix and sift dry ingredients; add egg, milk, and shortening, and mix well; chill, and roll out on a floured board until half an inch thick; cut, and fry in hot deep fat. A little more flour may be necessary, but the dough should be as soft as can be handled easily.

332.—SMALL TEA DOUGHNUTS

Follow recipe for Doughnuts (see No. 331), roll mixture very thin, cut with a two-inch doughnut cutter, fry, and dust with powdered sugar. Or fry the cut-out centers of large doughnuts, and roll in powdered sugar.

333.—FRIED JAM CAKES

Roll doughnut mixture very thin, and cut with a three-inch cookie cutter; put a teaspoon of jam on one half, moisten the edges with water, fold double, press edges firmly together, and fry in hot deep fat. Dust with powdered sugar.

CHAPTER XVI SALADS AND SALAD DRESSINGS 334.—COOKED SALAD DRESSING

1½ cups hot milk 2 tablespoons sugar 2 beaten eggs 2 teaspoons mustard 1 tablespoon salt Dash of cayenne 3 tablespoons flour ½ cup hot vinegar

Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar slowly, and cook over hot water for ten minutes, stirring constantly at first. Cool, put into a preserve jar, cover, and keep in a cool place. Whipped cream may be added, if desired, before using. Allow one cup for the whole recipe. Two tablespoons of melted butter or salad oil may be added, but recipe is very good without either.

335.—COOKED SALAD DRESSING (Evaporated Milk)

½ teaspoon salt 1 beaten egg 1 teaspoon mustard 1 tablespoon melted butter 1½ teaspoons sugar 1/3 cup evaporated milk 1½ teaspoons flour 2/3 cup hot water Few grains cayenne ¼ cup vinegar

Mix in order given, and cook over hot water for ten minutes, stirring constantly at first.

336.—CURRANT JELLY DRESSING

¼ cup currant or any other tart jelly Juice of ½ lemon 2 tablespoons candied ginger chopped Dash of cayenne 4 tablespoons oil

Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and cayenne.

337.—DEVILLED HAM DRESSING

1 egg ¼ teaspoon salt 1 small can devilled ham 1/8 teaspoon pepper ½ cup vinegar ¼ teaspoon mustard ¼ cup water ¼ teaspoon cornstarch

Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and cornstarch; add to ham mixture; and cook over hot water ten minutes.

338.—FRENCH DRESSING

2/3 cup oil ½ teaspoon pepper 1/3 cup vinegar ¼ teaspoon mustard 1¼ teaspoons salt 1 teaspoon powdered sugar

Put the ingredients in a pint preserve jar; fasten the cover, chill, and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.

339.—MAYONNAISE DRESSING

Yolk of 1 egg ½ teaspoon paprika 1 teaspoon salt 1 cup salad oil ½ teaspoon powdered sugar 2 tablespoons vinegar 1 teaspoon mustard 1 tablespoon lemon juice

Beat the egg yolk; add the seasonings; add oil, a few drops at a time, until mixture thickens; mix vinegar and lemon juice, and add in small quantities, alternating with the oil; as the oil thickens the dressing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and utensils cold.

340.—POTATO MAYONNAISE

½ cup mashed potatoes ½ teaspoon Worcestershire sauce 2 tablespoons oil ¼ teaspoon salt 3 tablespoons vinegar ¼ teaspoon mustard 1 teaspoon horseradish ¼ teaspoon sugar

Mix in order given and serve with vegetable salad or cold meat.

341.—RUSSIAN DRESSING

To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili sauce. Cooked salad dressing may be used in place of mayonnaise.

342.—SOUR CREAM DRESSING

½ cup sour cream 1 teaspoon powdered sugar ¼ teaspoon salt 3 tablespoons chili sauce

Beat cream until stiff; add salt, sugar, and chili sauce.

343.—QUICK MAYONNAISE

3 tablespoons butter ½ teaspoon sugar ½ teaspoon salt 3 tablespoons oil ½ teaspoon mustard 1 tablespoon vinegar ¼ teaspoon paprika 1 egg

Cream butter, add seasonings, and when well mixed add oil all at once; mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold in the stiffly beaten white of egg. Do not chill.

344.—UNCOOKED SALAD DRESSING (Condensed Milk)

2 eggs beaten 1½ teaspoons salt 1 can condensed milk 1½ teaspoons mustard ¼ cup melted butter Dash of cayenne 1 cup vinegar

Mix, and beat with egg beater until thickened.

345.—CHICKEN SALAD

2 cups cold cooked chicken Lettuce 2 cups celery cut fine 1 hard-cooked egg Salad dressing

Cut remnants of chicken in small pieces and mix with celery and salad dressing; arrange on lettuce leaves and garnish with dressing and egg thinly sliced. Cabbage and a little celery salt may be used in place of celery.

346.—CORONADO SALAD

1 can tuna fish Cooked Dressing (see No. 334) 2 cups shredded cabbage 2 tablespoons tomato ketchup 1 green pepper cooked and shredded

Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, cook in boiling water ten minutes, and shred in inch lengths; mix, arrange on lettuce, and dress with boiled dressing, to which the ketchup has been added. Garnish with parsley or pimiento.

347.—MEAT AND POTATO SALAD

1½ cups cooked meat cut fine ½ teaspoon salt 1½ cups cooked potato cut fine 2 tablespoons finely chopped pickle ½ cup celery cut fine Salad dressing

Mix in order given, cover with dressing, and garnish with sliced pickles and celery tops. White cabbage may be used in place of celery.

348.—SALMON SALAD

1 can salmon 2 finely chopped pickles 1 cup cooked potato cubes Cooked Dressing (see No. 334) 1 cup shredded lettuce Lettuce

Rinse salmon with boiling water, and separate into flakes; mix with potato, lettuce, and pickles, arrange on lettuce, and cover with dressing. Garnish with sliced hard-cooked egg and parsley.

349.—SHRIMP SALAD

1 pint cooked shrimps ¾ cup salad dressing 1 cup chopped white cabbage 1 head lettuce 2 tablespoons capers

Clean shrimps and break in pieces, reserving a few of the largest; mix with cabbage, capers, and dressing, and serve in lettuce nests. Garnish with whole shrimps. Canned shrimps may be used.

350.—TUNA FISH SALAD

1 can tuna fish Salad dressing 2 cups cooked potato cubes Lettuce ½ cup cooked beet

Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut into inch shreds; arrange on lettuce or any crisp salad green; and dress with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339).

351.—BAKED BEAN SALAD

2 cups cold baked beans 1 cup Cooked Dressing (see No. 334) 1 cup cooked potato cubes 2 tablespoons tomato ketchup ½ cup chopped cooked beet 2 tablespoons chopped pickle

Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes.

352.—BERMUDA ONION SALAD

6 Bermuda onions ½ bay leaf 2 quarts boiling water Small piece lemon peel 1 dozen pepper corns Lettuce 4 cloves French Dressing (see No. 338) ½ teaspoon salt

Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on lettuce, and cover with dressing. Garnish with red radishes.

353.—CABBAGE AND BEET SALAD

3 cups shredded cabbage 2 tablespoons vinegar 3 beets finely chopped ¼ teaspoon white mustard seed ¼ teaspoon salt Cooked Dressing (see No. 334)

Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley.

354.—CABBAGE AND CRANBERRY SALAD

3 cups finely shredded white cabbage ½ cup chopped cranberries ½ cup finely shredded celery

Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries.

355.—CELERY ROOT SALAD

2 cups Creamed Celery Root (see No. 253) 1 cup shredded white cabbage 1 cup chopped apple

Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339).

356.—DUTCH POTATO SALAD

6 boiled potatoes ¼ teaspoon celery seed ½ onion finely chopped ¼ teaspoon white mustard seed 1 teaspoon salt ¼ cup bacon fat ¼ teaspoon pepper ½ cup hot vinegar

Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet.

357.—LEEK SALAD

Cut leeks in half-inch slices and cook in boiling salted water until tender; drain, chill, and serve on lettuce with French Dressing (see No. 338); sprinkle with chopped parsley and paprika.

358.—PEPPER AND CABBAGE SALAD

½ small white cabbage 1 red pepper 1 green pepper Salad dressing

Shred cabbage into fine inch shreds; remove seeds and veins from peppers, and cut into fine shreds. Mix with dressing and arrange on small inner cabbage leaves. Garnish with parsley and strips of red pepper.

359.—POTATO SALAD

6 potatoes ½ teaspoon salt 1 onion ½ teaspoon paprika ½ teaspoon celery seed Salad dressing ¼ teaspoon mustard seed

Pare potatoes, cut in halves, and cook in boiling salted water with the onion until tender; cool, cut in half-inch cubes, add seasonings, and mix with dressing. Cover with dressing, and garnish with parsley, red beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is excellent with potato salad.

360.—SWEET POTATO SALAD

3 cups of cooked sweet potato cubes 4 tablespoons oil 1 cup white cabbage or celery finely chopped 1 tablespoon Worcestershire sauce 2 tablespoons vinegar ½ teaspoon salt

Mix and serve on heart cabbage leaves, and garnish with parsley and pickles.

361.—SAMOSET SALAD

Arrange lettuce in salad bowl, cover with slices of pickled beets, and sprinkle thickly with cottage cheese. Cover with dressing made of three tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and one-eighth teaspoon pepper.

362.—SPANISH SALAD

1 head of lettuce 3 tomatoes quartered 2 cups of half-inch cubes of bread French Dressing (see No. 338) 1 Spanish onion chopped fine 2 sliced pickles 1 cucumber sliced

Shred the coarser leaves of the lettuce, and arrange in salad bowl on heart leaves; cover with bread cubes, sprinkle with onion, add cucumber and tomatoes, and pour French dressing over all. Garnish with pickles.

363.—SPANISH ONION

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