Cleo Mayfield
FRUIT SALAD
SALAD
DRESSING
1½ grapefruit 1 orange 1 apple 1 cup celery 1 banana, cut in small pieces 2 eggs 1 teaspoon salt 3 tablespoons vinegar 1 tablespoon sugar 1 teaspoon dry mustard Piece butter, size of egg Put in double boiler and beat with egg-beater till thick and smooth. When cold add cup of whipped cream.
Mix with fruit.
This recipe is for four persons, but the dressing is sufficient for three times this amount. It will keep in the ice box.
Cleo Mayfield.
Billion.ust
INDIAN
PUDDING
1 qt. milk 1½ cup cornmeal 1½ cup molasses 1 teaspoon salt 1 teaspoon ginger or cinnamon 1 cup cold milk Heat one quart of milk and stir in the meal slowly until it thickens..
Take from the stove and add molasses, salt and spice. Put mixture into a buttered earthen pudding dish and add cold milk. Bake over a low flame for two hours. After the pudding is partly cooked a little more cold milk may be added if desired. Serve with or without cream. Yours truly,
WM. S. HART
Campbell SWEET CHESTNUT PURÉE 1 pound chestnuts 1 cupful milk 1½ cupful sugar 2 tablespoonfuls butter 1/2 teaspoonful vanilla Blanch the chestnuts, then cook until tender in boiling water. Drain and rub the chestnuts through a sieve, combine with the milk, butter, and sugar, and cook until thick. Cool, flavor, and just before serving rub again through a colander to give lightness; serve with sweetened whipped cream flavored with vanilla.
