Oyster Salad

1 pint fresh oysters

3 rolled crackers

1 small onion

1 medium sour pickle

1 small stock celery

1 teaspoon mustard seed

 Drain juice from oysters and mix with the following dressing and serve ice cold.

Dressing:

1/4 cup vinegar

1 teaspoon sugar

1 teaspoon mustard

1 well beaten egg

Butter size of a walnut

Boil one minute, then thicken with one-half teaspoon corn starch.

Submitted by Mrs. O. Kreyling of St. Louis 

Creamed Lima Beans

Soak one cupful of dried lima beans over night; drain, put on to boil (using boiling water), add salt, boil about an hour.

Make a sauce of 3 tablespoons of bacon drippings and 2 tablespoons of flour, blend, and add enough cold water to make a thin sauce. Boil a few minutes, add beans, and allow to simmer about 10 minutes. 

Submitted by Mrs. Fred Heller of St. Louis, Mo. 

Eggs with Swiss Cheese

Four eggs, 1/2 cup cream, 1 teaspoon butter, salt, pepper and paprika to taste. 1/4 pound Swiss cheese, shredded finely. Heat butter and cream together, break in the eggs whole, sprinkle with seasoning. When nearly done add the cheese and stir. Serve on buttered toast.

Submitted by Martha 

Rice Cheese Fondue

One cup boiled rice, 2 tablespoons milk, 4 eggs, 1/2 pound American Cheese (mash through strainer), 1/2 teaspoon salt, 1 teaspoon Worcestershire sauce. Heat the milk and rice together, add other ingredients and cook slowly until cheese is melted. Serve on toasted crackers or toasted slices of bread. 

Submitted by Martha 

Cranberry Ice

Cook 1 quart of cranberries with 1 quart of water until the berries are tender; strain through a fine sieve; add 2 cups of sugar and cook until this is thoroughly dissolved. Cool, stir in the juice of 2 lemons and freeze as you would a water ice. 

A dessert to serve in sherbet dishes with duck, fowl or roast pork or veal cutlets.

Submitted by M. M. D. of St. Louis 

 

Mock Turkey

Take a leg of mutton that has been kept for several days but is perfectly sweet and good. Remove bone and fill cavity with a dressing as for turkey. Put in roasting pan half-filled with water; put cover on closely and cook in moderate oven, three hours at least, basting frequently. Pour off liquor and let stand to cool. Remove fat and put liquor back. Let meat brown, basting often, and add one tablespoon of tomato catsup before serving.

Contributed by Mrs. Jimopoulos of St. Louis 

Slumgullion

3 slices of bacon

3 onions

1 green pepper

1 red pepper

6 tomatoes

Salt and pepper

Cut bacon in small pieces and fry with the finely chopped onionns. Put in other ingredients in order given and let cook about 10 minutes.

Contributed by Miss Maud Smith of Breese, Ill. 

Peach Whip

2 tablespoons gelatin

1 cup boiling water

1 cup peach juice

Juice of one orange

Juice of one lemon

1 cup whipping cream

1 cup crushed peaches, sweetened to taste and drained

2 drops bitter almond flavoring

 

Soak the gelatin in cold water, dissolve in the boiling water and allow to cool. Then add peach, orange and lemon juice. When the mixture has become slightly thickened whip with a rotary egg beater until it is of the consistence of whipped cream. Fold in the whipped cream, the peaches and the flavoring. Chill until firm.  

Fruit Cocoanut Blanc Mange

2 tablespoons gelatin

1/2 cup cold water

1 teaspoon vanilla

2 cups evaporated milk

1 1/2 cups boiling water

1/2 cup shredded cocoanut

1/2 cup sugar

2 oranges or peaches

1/4 teaspoon salt

Soak the gelatin in cold water, dissolve in boiling water and add the evaporated milk, sugar and salt. Cut the oranges (or the peaches) into small pieces and when the milk mixture begins to set, add the fruit and the cocoanut and turn the whole into a mold. Garnish with fresh fruit. 

Hollandaise Sauce

With any sauce made with flour it is important to have it cooked thoroughly. Otherwise there is a raw flour taste and the sauce is not wholesome. Yet in Hollandaise sauce too long cooking is ruinous.

Begin with the beaten yolks of two eggs, beaten until they are creamy. Add to them the juice of half a lemon. In a double boiler place half a cup of good butter. Add a saltspoon of salt, a quarter as much cayenne pepper, and the egg yolks and lemon. Stir constantly, and gradually add half a cup of boiling water. When the mixture is thick and creamy it is done. It must be perfectly smooth. And of course it must not be cooked long enough to overcook the eggs.  

Chicken & Rice

Sm baking dish

melt 1/2 stick butter

put in 1 1/2 cups dry uncooked rice

stir

add 2 cans consomme

place cut fryer chicken in baking dish - salt to taste

bake in oven covered 25 minutes

then finish baking uncovered

*Jotted down on a scrap of paper 

Economical Salad

This recipe has proved a good way to use up soup meat or leftover roast beef.

1 pound cooked soup meat or leftover roast beef

1 green sweet pepper

1 red sweet pepper

1 medium sized stalk celery

2 sweet pickles

Put the meat through the food chopper, cut the celery, peppers and pickles into small pieces, adding them to the meat. Season to taste. Combine with either mayonnaise, French dressing or the following salad dressing:

1 teaspoon salt

1 teaspoon mustard,

2 teaspoons sugar

2 tablespoons butter or oil

2 1/2 teaspoons flour

2 egg yolks or 1 egg

3/4 cup scalded milk

1/2 cup hot vinegar 

Rice Mold with Pineapple

Soak one-half envelope Knox gelatine in one-fourth cup cold water for five minutes. Dissolve by standing cup in hot water.

Add one-half cup scalded pineapple juice, one-half cup sugar and a few grains of salt, to one cup of cooked rice. Strain into this the gelatine and mix thoroughly, cool slightly and add one cup of whipped cream, one tablespoon lemon juice, turn into mold lined with the slices of canned pineapple, chill and serve with or without whipped cream. Other fruits may be used in place of pineapple.

Contributed by Mrs. Val Dippel of East St. Louis, Ill

 

*Blogger's note: That is one run-on sentence!