. American cookery . lddecorated with chopped pistachio nutsand small meringues. Cherry Salad Remove pulp from one grapefruit;sprinkle with one tablespoonful of pow-dered sugar, and let stand at least onehour. Take out stones from one cup ofwhite cherries, and put small filbert meats in the place of these stones. Ar-range leaves of crisp lettuce on a saladplatter. Place prepared fruit on each individual portion with threemaraschino cherries. Serve cream saladdressing at one side. Cream Salad Dressing Mix half a teaspoonful of mustard,half a teaspoonful of salt and a generousfourth a
. American cookery . lddecorated with chopped pistachio nutsand small meringues. Cherry Salad Remove pulp from one grapefruit;sprinkle with one tablespoonful of pow-dered sugar, and let stand at least onehour. Take out stones from one cup ofwhite cherries, and put small filbert meats in the place of these stones. Ar-range leaves of crisp lettuce on a saladplatter. Place prepared fruit on each individual portion with threemaraschino cherries. Serve cream saladdressing at one side. Cream Salad Dressing Mix half a teaspoonful of mustard,half a teaspoonful of salt and a generousfourth a teaspoonful of paprika. Addthe yolks of two eggs, and mix one-fourth a cup of butter and one-fourth a cup of cider vinegar. Set thesaucepan over hot water, and stir untilthe mixture becomes smooth and remove from the fire and beat inthe white of one egg, beaten dry. Returnthe saucepan to the hot water, if needed,to set the egg. Beat the mixture con-stantly while it is in the hot water. When. CHERRY SALAD SEASONABLE-AND-TESTED RECIPES 761 the mixture is cold and the salad is ready or paper, filled with fruit, nuts, or candy,to serve, fold in half a cup of thick cream, will give great pleasure to the May Queenbeaten solid. and her maids. Cake for Decoration Day Make a cup cake, a pound cake, orany favorite mixture, and bake in threeparts, in deep layer tins. Make theicings as follows: Drop the whites of three eggs into alarge bowl, and add three tablespoonfulsof powdered sugar. Beat with spoon-beater until mixed; add three more table-spoonfuls of sugar, and continue untilthree cups of powdered sugar have beenadded. The icing ought to be light andfluffy, if properly beaten. Now divideinto three parts, flavor one with almondextract; color another pink, and flavorwith cinnamon; color the third yellow,and flavor with grated orange rind, anduse these icings on the three cakes,applying them with a liberal hand. Pilethe cakes over one another, the pink atthe b
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