The Golden rule cook book . d cream cheese, anda few finely minced walnut meats. Finely chopped hard-cooked eggs, with a little minced celery andcurrie salad dressing. Sardines, pounded to a paste, and mixed with a dash of GoldenRule Onion Salt and mayonnaise dressing, or a little tomato ketchup. Lettuce leaves, dipped in French dressing. Finely minced ham, moistened with mayonnaise dressing, or a littlecold currant sauce. 99 CG^co^rT-jfro^r-^,?!^! t^^CL^EL^I FILLINGS FOR SWEET SANDWICHES Uncooked marshmallow icing with Golden Rule Candied OrangePeel, and Golden Rule Glace Cherries, mixed thro
The Golden rule cook book . d cream cheese, anda few finely minced walnut meats. Finely chopped hard-cooked eggs, with a little minced celery andcurrie salad dressing. Sardines, pounded to a paste, and mixed with a dash of GoldenRule Onion Salt and mayonnaise dressing, or a little tomato ketchup. Lettuce leaves, dipped in French dressing. Finely minced ham, moistened with mayonnaise dressing, or a littlecold currant sauce. 99 CG^co^rT-jfro^r-^,?!^! t^^CL^EL^I FILLINGS FOR SWEET SANDWICHES Uncooked marshmallow icing with Golden Rule Candied OrangePeel, and Golden Rule Glace Cherries, mixed throughout. Chocolate fudge Frosting mixed with finely chopped (.olden RuleWalnuts. Cream cheese mixed with a little Golden Rule Marshmallow Creme,a few drops of lemon juice, and a little finely minced Golden Rule Crys-tallized Ginger. Equal parts of Golden Rule Raisins and Currants, stewed, rubbedto a paste, and seasoned with a few drops each of Golden Rule Orangeand Lemon Extracts. Golden Rule Peanut Butter and raspberry Chicken Sandwiches garnished with Golden Rule Olives. Brown Bread and Cream Cheese Sandwiches garnished with Golden Rule Walnut Meats, embellished with Parsley and Radish Roses 100 MEMORANDA un MEMORANDA 102 >G^? CpDIUIp) I^g;1!?^! T^^Tt-JJ TT-^iT Pastry THE word pastry, as used in this country, applies to pics, tarts andsometimes cream puffs, all of which are used as desserts. Mealand fish pies, though properly classified under the name of pastry,are considered under the headings of meat or fish, while pate cases andSwedish timbale shells belong under entrees because they are used onlyfor formal meals. Pie crusts may be made in many ways, but the essential for a lightflaky result is quick work, enough shortenings, and a cool place in whichto conduct the making. The shortening may be chopped into the flourby means of a knife or rubbed in by the finger tips, the latter being amore rapid method, which is personally used by the writer. If a shortpie-crust i
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1918
