The New Dr. Price Cookbook Part 22

CANDIED SWEET POTATOES

Boil 1 quart sweet potatoes in salted water until tender; drain and sc.r.a.pe off skins; cut into slices and put in layers into greased basing dish covering each layer and top with brown sugar and pieces of b.u.t.ter. Bake in hot oven until brown.

BAKED TOMATOES

6 tomatoes 2 cups soft bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon b.u.t.ter

Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; place small piece of b.u.t.ter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce.

BROWNED PARSNIPS

1 quart parsnips 1 teaspoon salt 2 tablespoons b.u.t.ter or bacon drippings 1/8 teaspoon pepper

Wash, sc.r.a.pe and cut parsnips into slices. Cover with boiling water and boil until tender; drain. Brown on greased griddle or frying pan.

Season with salt and pepper.

OYSTER PLANT

Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Sc.r.a.pe, cut in pieces and serve with cream sauce.

SALADS AND SALAD DRESSINGS

Salads may be made in infinite variety from plain lettuce, chicory, endive, romaine or water cress served with French dressing, to many combinations of lettuce with cold vegetables, fish, meats or fruits.

All salad greens should be fresh, crisp, dry and cold before serving.

Wash leaves carefully and put on ice either in lettuce dryer or in a cloth. Salads should be dressed at the table or just before serving.

CHICKEN SALAD

4 cups cold boiled chicken, cut into small pieces 2 cups finely cut celery 1 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs 2 cups mayonnaise dressing 6 olives 1/3 cup French dressing

Mix chicken with celery, seasoning and one egg cut into small pieces; marinate with French dressing, and let stand in cold place about one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Sprinkle with chopped parsley and paprika.

FRUIT SALAD

1/2 pound Malaga grapes 2 pears 1 grapefruit 1 orange 1 head lettuce

Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; chill until ready to serve. Serve on lettuce leaves with French dressing.

Alligator pears, melon or other fruit may be subst.i.tuted for above variety.

MARQUISE SALAD

3 firm tomatoes 1/2 cup chopped onion 1/2 cup chopped parsley 2 tablespoons salad oil

Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.

VEGETABLE SALAD

1 cup finely cut red cabbage 1 cup cold boiled beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup chopped celery 1/2 cup pimentoes 1 head lettuce 1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.

POTATO SALAD

1 quart cold boiled potatoes 1 onion, finely sliced 1/2 teaspoon salt chopped parsley 1/2 cup French dressing

Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.

LOBSTER SALAD

Cut cold boiled lobster into small pieces. Marinate with French dressing; arrange on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives and hard-boiled eggs. For boiled lobster see page 31.

FISH SALAD

2 cups shredded lettuce 1 can tuna fish or 1-1/2 lbs. any cold boiled fish 1/2 cup French dressing 1 teaspoon onion juice 1 cup finely cut celery 1/2 cup mayonnaise 1 teaspoon chopped parsley

Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover top of fish with celery; put mayonnaise on top. Sprinkle with chopped parsley.

FRENCH DRESSING

Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4 tablespoons olive oil, beating constantly. Place on ice until ready to serve.

MAYONNAISE I

1 egg yolk 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/16 teaspoon cayenne pepper 1 cup salad oil 2 tablespoons vinegar or lemon juice

Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add, seasoning and mix well; add oil slowly, almost drop by drop, beating continually until very thick. Thin with vinegar; continue adding oil and vinegar until all is used.

MAYONNAISE II

1 egg juice of 1 lemon or 4 tablespoons vinegar 1 teaspoon salt 1/4 teaspoon paprika few grains cayenne 2 cups salad oil