Mrs. Wilson's Cook Book Part 68

OLD ENGLISH MUSTARD DRESSING

One tablespoon of evaporated milk, One teaspoon of mustard.

Place in a soup plate and blend together, then add one tablespoon of oil. Then drop the vinegar, then the oil again until you have used

Eight tablespoons of salad oil, One tablespoon of vinegar.

Serve on lettuce, cuc.u.mbers, meat or fish.

RICH BOILED SALAD DRESSING

One-half cup of water, Three-quarters cup of vinegar, Five tablespoons of cornstarch.

Dissolve the starch in water and bring to a boil. Cook for three minutes and then add

One well-beaten egg, One-half cup of thick cream, One tablespoon of sugar, One teaspoon of salt, One teaspoon of paprika.

Mix the sugar and seasoning with the cream and add the egg; then add to the boiling mixture and remove from the fire at once. Beat in slowly six tablespoons of salad oil. This will keep in a cool place for six weeks.

ASPARAGUS VINAIGRETTE

Wash and sc.r.a.pe the asparagus and allow four stalks for each service.

Trim to remove the pithy end of the stalk and then cook in boiling water until tender. Lift and drain well, then place in a dish and cover with the following sauce:

Four tablespoons of salad oil, Two tablespoons of vinegar, One-half tablespoon of grated onion, One-half tablespoon of finely chopped green pepper, One teaspoon of salt, One teaspoon of paprika, One-quarter teaspoon of mustard.

Beat to mix and then set on ice to chill. Serve ice cold on crisp lettuce leaves.

OTTAWA DRESSING

One-half cup of catsup, Two large onions grated, One large green pepper, chopped fine, One-half cup of salad oil, Six tablespoons of vinegar, One teaspoon of sugar, One teaspoon of salt, One teaspoon of mustard, One teaspoon of paprika.

Blend spices in vinegar and then beat hard to blend.

BALTIMORE DRESSING

One cup of mayonnaise, One-half cup of well drained canned tomatoes, Two onions, grated fine, One tablespoon of Worcestershire sauce, Two teaspoons of salt, One teaspoon of mustard, One teaspoon of paprika.

Mix thoroughly and then serve ice cold.

ASPARAGUS AND CELERY SALAD

Mince sufficient celery very fine to measure one cup. Place in a bowl and add

One medium-sized onion, One green pepper.

Mince very fine and then add

One-half cup of mayonnaise, One tablespoon of vinegar, One teaspoon of salt, One-half teaspoon of paprika.

Mix and then fill into a nest of crisp lettuce leaves and garnish with the tips of canned asparagus.

CHEESE DRESSING

Four tablespoons of grated cheese, One teaspoon of mustard, One teaspoon of paprika, One teaspoon of salt, Eight tablespoons of oil, Four tablespoons of vinegar.

Place in a bowl and blend well together.

DEVILED EGG SALAD

Hard boil two eggs and then remove the sh.e.l.ls and cut open the length of the egg. Remove the yolks and then rub through a fine sieve and add

One-half teaspoon of mustard, One-quarter teaspoon of paprika, One teaspoon of grated onion, One teaspoon of finely minced parsley, One-half teaspoon of salt, Three tablespoons of mayonnaise.

Mix well and then form into b.a.l.l.s, placing one ball in the place in the white of the egg, which had been left by the yolk. Now place each white or one-half egg in the nest of lettuce and place around the egg

Six cooked string beans, One slice of tomato, cut in two, Two thin slices of onion,

and garnish with two tablespoons of Russian dressing.

VEAL

Veal is the dressed carca.s.s of the calf. The flesh should be firm, pinkish white and should be well cooked to develop its flavor and nutritious qualities. The cuts are the neck, shoulders, rack, breast, loin and leg. The shoulders, breast and loin are used for roasting, the neck and end of the leg for stewing, the leg for cutlets and the rack for chops. The knuckle from the leg of veal may be used for stews, soups, stock or pepper pot.

Other products from the calf are heads, brains, hearts, sweetbreads, feet, calves' liver, tripe, kidney and tongue. The kidneys are usually left in the loin.

TO COOK

The shoulder may be boned and rolled or left plain or just remove the blade bone and then use a filling. The breast may have the bones removed and then a pocket made and filled.

To roast the loin trim and tie into shape and then roast.

Meat from the neck, breast and knuckle is frequently used with chicken and, if properly prepared, it is delicious. Stock made from veal bones is rich in gelatine and may be used for meat loaves, moulds and aspics.

TO PREPARE BREADED CUTLETS

Cut the cutlets into suitable pieces and then roll in flour and dip in beaten egg, and then dip again in fine bread crumbs, patting firmly.

Fry quickly to a golden brown. Place in a hot oven to finish cooking.

The cutlet may be served with either brown gravy or tomato sauce.