FISH SALAD.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten
minutes; take out and dry thoroughly by draining on a sieve or clean
towel. Remove the head, tail and fins, and skin and bones. Shred the
fish finely and mix with one large onion, well chopped. Add mustard,
vinegar, and pepper to taste. Serve as salad, with young lettuce
leaves, and garnish with hard-boiled eggs, sliced. This is a
delightful relish with thin-sliced bread and butter, and is called
"Salmagundi."
SALAD DRESSING.
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.
Three eggs, beat yolks and whites separately. To the beaten yolks add
one tablespoonful of mustard, two tablespoonfuls of sugar, one
teaspoonful of salt. To the beaten whites of the eggs add one cup of
cream; beat this thoroughly together, pour the yolks, mustard, sugar
and salt into this and put the dish containing it over the teakettle
when the water boils. When the mixture begins to harden around the
edge, pour in a cup of vinegar; stir it all the time it is over the
kettle. After you add the vinegar take it from the heat and set in a
dish of cold water to cool.
DOUGHNUTS & FRITTERS
FAMOUS DOUGHNUTS
From MISS FRANCES E.
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