New Royal Cook Book Part 24

Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and b.u.t.ter. Cook over hot water until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.

Russian Dressing

Take 1 cup mayonnaise; add 2 teaspoons chili sauce, 1 can pimentos chopped fine, and if desired a dash of grated cheese.

Chicken Salad

1 quart cold boiled chicken, cut into small cubes 1 pint finely cut celery 1 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs 2 cups mayonnaise dressing 6 olives

Mix chicken which should be very tender, with celery, seasoning and one egg cut into small pieces; marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Dust with 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; allow to stand on ice. Serve on lettuce leaves with French dressing. Alligator pears, ca.s.saba melon or other fruit may be subst.i.tuted for above.

Vegetable Salad

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

Soak cabbage in cold water 1 hour; drain and add beets, carrots, potatoes and 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.

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.

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; put on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives, hard-boiled eggs and capers.

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 1/2 cup mayonnaise 1 cup finely cut celery 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 with celery; put Mayonnaise on top. Sprinkle with chopped parsley.

Beverages

How to Make Coffee

The best method of making coffee, as determined by the Better Coffee-Making Committee of the National a.s.sociation of Coffee Roasters, is as follows:

"Fill a kettle with fresh cold water and put it on to boil. Place over an open china teapot, kept just for coffee, a clean, wet, old linen napkin, or a new square of unbleached muslin, letting it sag toward the center. Put into the depression 4 heaping tablespoons (for 4 cups of coffee) of finely pulverized coffee. This fine pulverization is very important. Ordinary ground coffee will not do at all, and gives weak infusions.

"When the water in the kettle is boiling fiercely, pour it through the coffee slowly until 4 cups have gone through, or a trifle more for 4 cups of coffee.

"Cover and take at once to table.

"Wash the cloth immediately and keep it in a jar of cold water, never permitting it to get dry, and freshening the water every day. Keeping the cloth sweet is essential. Every effort should be made to this end.

The least souring ruins the coffee.

"Follow these directions strictly, paying especial attention to having the coffee very fine, like flour, and the water boiling, and you will have excellent coffee even though you buy cheap blends."

Boiled Coffee

For 4 cups. Beat half an egg white with 3 tablespoons cold water; add 3/4 cup ground coffee and stir until moistened; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes. Add 1/4 cup cold water and allow to stand 3 minutes to settle and serve.

Cocoa

The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar; 1 tablespoon cold water and 3/4 cup milk to each cup. Mix cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.

Cocoa Syrup

2 cups water 2 cups sugar 1 cup cocoa 1/2 teaspoon salt

Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling syrup; boil slowly for 10 minutes; add salt. When cold put into bottle or gla.s.s jar in refrigerator. Take 2 tablespoons of syrup for each gla.s.s or cup of milk. Serve with whipped cream.

Served either hot or iced, this is a nouris.h.i.+ng and delicious beverage.

Tea

Water for tea should be freshly heated and just boiling. Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water. Scald teapot; put in dry tea and cover for 1 minute. Add boiling water and cover closely. Allow it to stand 3 to 6 minutes and strain off into a second hot pot.