until thick and light, flour sifted with baking powder, alternately with
milk. Fold in whites of eggs beaten until stiff. Turn one-third of this
batter into a bowl and add to it molasses and spices. Pour into
well-greased pan, alternating light and dark mixtures to give it the
"marbled" appearance.
Bake forty to forty-five minutes in a moderate oven.
_May_
"_If you are an artist in the kitchen
you will always be esteemed._"--_Elizabeth
in Her German Garden._
[Illustration]
[Sidenote: _May_
_First Sunday_]
Menu
ASPARAGUS SOUP--SALTINES
BAKED BLUEFISH À LA CREOLE
CHATEAU POTATOES STRINGLESS BEANS WITH BACON
CHEESE AND PIMENTO SALAD
FROZEN STRAWBERRIES
CORN-STARCH LOAF CAKE WITH MAPLE FROSTING
CAFÉ NOIR--TEA FRAPPÉ
* * * * *
CREAM OF ASPARAGUS SOUP
3 cups White Stock.
1 bunch (or 1 can) asparagus.
2 cups cold water.
2 slices onion.
4 tablespoons butter.
4 tablespoons flour.
1-1/2 cups scalded milk.
1/2 cup hot cream.
PROCESS: Wash, scrape and cut asparagus in one-inch pieces, reserve the
tips. Cover with boiling salted water, cook ten minutes; drain, add
stock and onion and cook until tender, rub through a sieve. Melt butter
in a sauce pan, add flour, stir to a smooth paste; remove from fire and
add first mixture slowly, stirring constantly. Season with salt and
pepper, add hot milk and cream, continue stirring. Cook tips in boiling
salted water until tender, drain. Turn soup into hot soup tureen, add
tips and serve. If canned asparagus is used, drain from liquor, rinse,
reserve tips and follow directions given in the foregoing.
BLUEFISH À LA CREOLE
Remove bones from a fresh, three-pound bluefish. Place on a
well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and
paprika. Cook in a hot oven twenty-five minutes, basting often with
melted butter or sweet dripping. Remove to hot serving platter and pour
a Creole Sauce around fish. Sprinkle fish with buttered crumbs, set
platter on a board and place in oven to brown crumbs. Garnish with
slices of lemon dipped in chopped parsley.
CREOLE SAUCE
(For recipe see Page 122.)
CHATEAU POTATOES
Wash, pare and cook (almost soft) one-half dozen medium-size potatoes.
Drain perfectly dry, cool and cut them in quarters, trim them in the
shape of small gherkins. Wash them in cold water, then put them in a
frying pan, reheat in boiling water. Drain and add four tablespoons
butter; shake the pan until potatoes are well buttered and a golden
brown color. Remove carefully with a skimmer to hot serving dish, and
sprinkle with finely chopped parsley.
STRINGLESS BEANS WITH BACON
Cut three thin slices of bacon in shreds crosswise, try out in a frying
pan. Cook until tender two cups green, stringless beans and three or
four small new onions, in boiling salted water. Drain and add to bacon,
mix well, add salt (if necessary) and pepper; turn into a hot serving
dish.
CHEESE AND PIMENTO SALAD
(For recipe see Page 26.)
FROZEN STRAWBERRIES
4 cups thin cream.
3 cups thick cream.
2 cups milk.
1 cup sugar.
1/4 cup water.
Few grains salt.
2 cups strawberry juice and pulp.
1 tablespoon lemon juice.
Strawberries.
PROCESS: Cook water and sugar together three minutes. Cool and add to
cream and milk. Add a sprinkle of salt. Turn into freezer and when half
frozen add lemon juice and strawberry pulp. Finish freezing. Let stand
an hour or two to ripen. Serve in cone shape and place a large, unhulled
strawberry in top of each cone.
CORN STARCH LOAF CAKE
2/3 cup Cottolene.
2 cups fine sugar.
1 cup milk.
1 cup corn starch.
2 cups flour.
1-1/2 tablespoons baking powder.
Whites 5 eggs beaten stiff.
1/2 teaspoon salt.
1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
and sift flour, corn starch, baking powder and salt; add alternately to
first mixture with milk, add vanilla, then cut and fold in whites of
eggs. Turn mixture into two well-greased, brick-shaped bread pans and
bake forty-five minutes in a moderate oven. Spread with Maple Frosting
(see Page 103) and stick with blanched and shredded almonds slightly
toasted.
[Illustration]
[Sidenote: _May_
_Second Sunday_]
Menu
CREAM OF SPINACH CROUTONS
YOUNG PIGEONS (STALL FED) STUFFED AND BRAISED
MASHED POTATOES ASPARAGUS WITH BUTTER SAUCE
SPINACH SALAD
COTTAGE PUDDING WITH STRAWBERRIES
COFFEE
CREAM OF SPINACH
1/2 peck spinach.
6 cups cold water.
1/2 small bay leaf.
1-1/2 teaspoons salt.
3 tablespoons Cottolene.
2 cups milk.
2 slices onion.
3 tablespoons flour.
1/2 cup heavy cream.
Cayenne pepper and celery salt.
PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub
through sieve. Scald milk with onion and bay leaf. Melt Cottolene in
sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded
milk (first removing onion and bay leaf), stirring constantly. Add
seasonings, spinach pulp; cook five minutes and serve with cream,
whipped stiff. Sprinkle each portion with finely chopped parsley.
YOUNG PIGEONS STUFFED AND BRAISED
Clean, stuff and truss six _young_ pigeons. Arrange them in a stew pan
or Dutch oven. Add one quart boiling water; add three blades celery, cut
in pieces, and three slices of onion, a small bit of bay leaf and
one-half teaspoon peppercorns. Cover closely and simmer (in the oven if
Dutch oven is used) slowly, until birds are tender (about two hours
according to age of birds). Remove from casserole, cool and spread with
soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain
liquor from casserole. Try out fat salt pork in vessel, and brown birds
richly in the pork fat, turning often that they may be evenly browned.
Make a sauce of the strained stock. Make shallow, boat-shape croutons
of stale bread, fry them a golden brown in deep hot Cottolene, drain on
brown paper and arrange a bird in each boat. Garnish with parsley.
STUFFING FOR PIGEONS
1 cup hot, riced potato.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 teaspoon finely chopped chives.
1 tablespoon butter.
1/4 cup soft stale bread crumbs soaked in water
then wrung in a napkin.
1 egg yolk.
Few grains poultry seasonings.
PROCESS: Mix ingredients in the order given and fill body of pigeons.
ASPARAGUS WITH BUTTER SAUCE
Untie the bunches, wash and remove scales. Cut off the hard part of
spears as far up as they will snap. Retie, and cook in boiling salted
water until tender (about fifteen minutes), leaving the tips out of
water the first ten minutes of cooking. Drain, remove strings. Arrange
in hot serving dish and pour over two tablespoons melted butter (for
each bunch), sprinkle with salt and pepper.
SPINACH SALAD
Pick over and wash in several waters or until no sand is left in bottom
of bowl, one-half peck spinach. Drain and cook in its own juice and the
water that clings to the leaves (if spinach is old, cook it in plenty of
water), until soft. Drain dry as possible and chop finely. Season with
salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then
cut shreds in small bits. Sauté them until delicately browned and crisp,
skim them from the fat, add them to spinach, add one tablespoon of bacon
fat. Butter lightly small Dairole molds and pack solidly with spinach.
Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or
Bologna sausage, trimmed in circular pieces a trifle larger than mold of
spinach. Arrange each portion in a nest of parsley or cress, and fill
depression on top of spinach with Mayonnaise or Sauce Tartare (for
recipe see Page 84).
[Sidenote: _May_
_Third Sunday_]
Menu
CREAM OF ASPARAGUS
BRAISED CALF'S LIVER
RICE AU GRATIN CARROTS AND TURNIPS IN CREAM SAUCE
ASPARAGUS SALAD
CUSTARD PIE EDAM CHEESE
COFFEE
ICED TEA
* * * * *
CREAM OF ASPARAGUS
(For recipe see Page 66.)
BRAISED CALF'S LIVER
Wipe liver and skewer into shape, if necessary. Draw small lardoons
through the liver, in parallel rows, leaving each lardoon extend
one-half inch above surface. Place liver in a casserole or Dutch oven,
surround with remnants of lardoons. Sprinkle with salt, pepper and
dredge with flour. Surround with one-third cup each of carrots, onion
and celery, cut in small cubes; add one-half teaspoon peppercorns, six
cloves, one spray parsley, a bit of bay leaf and two cups hot Brown
Stock or water. Cover closely and cook in a slow oven two hours. Remove
cover the last half hour of cooking that liver may brown richly. Remove
liver to serving platter, set aside in a warm place. Strain liquor in
casserole and use for making a Brown Sauce. Pour sauce around liver and
serve. Braised liver may be served cold, thinly sliced.
RICE AU GRATIN
1-1/2 cups steamed or boiled rice.
1 tablespoon salt.
1-1/2 tablespoons butter.
1/3 lb. grated cheese.
Cayenne.
Milk.
Buttered cracker crumbs.
PROCESS: When steaming or boiling the rice, allow one tablespoon of salt
for seasoning. Butter a baking dish and cover with a layer of rice, dot
over with some of the butter. Sprinkle with a thin layer of cheese and a
slight sprinkle cayenne; repeat alternate layers until rice and cheese
are used. Pour on milk to half the depth of baking dish, cover with
buttered cracker crumbs and bake in oven until cheese melts and crumbs
are brown.
CARROTS AND TURNIPS IN CREAM SAUCE
Scrub, scrape and cut carrots in small cubes. Wash, pare and cut
purple-top turnips the same. (There should be one and one-half cups of
each.) Cover each (in separate vessels) with boiling water and cook
until tender; add salt the last half hour of cooking. Drain well, toss
together and reheat in one and one-half cups Thin White Sauce.
ASPARAGUS SALAD
Cook asparagus in the usual way, drain and slip three or four spears
through an onion ring just large enough to hold them. Arrange these
fagots in nests of crisp lettuce heart leaves. Just before serving pour
over French Dressing to which has been added one tablespoon of finely
chopped chives. A band of red or green pepper may be used in place of
the onion ring. Canned asparagus should first be drained from the liquor
in the can then rinsed with cold water. Chilled and served as directed
in the foregoing.
CUSTARD PIE
Line a deep, perforated pie tin with Plain or Rich Paste. For filling,
beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon
salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded
milk, stirring constantly. Bake in a hot oven at first, to set the crust
or rim, then reduce the heat afterwards; as this is a combination of
eggs and milk it should be finished in a slow oven.
[Sidenote: _May_
_Fourth Sunday_]
Menu
CONSOMMÉ--BREAD STICKS
BOILED CORNED BEEF WITH VEGETABLES
DANDELION SALAD
FROZEN STRAWBERRIES
SPANISH LAYER CAKE
CAFÉ NOIR--ICED TEA
CONSOMMÉ WITH BREAD STICKS
(For recipe see Page 149.)
BOILED CORNED BEEF WITH VEGETABLES
Select five or six pounds from the plate or the brisket; wash carefully
in cold water, drain; place in kettle and cover with boiling water, let
boil five minutes and--if very briny--drain, rinse off scum with hot
water and again cover with boiling water; heat to boiling point and
simmer until meat is tender (about six hours). Remove beef from liquor,
keep covered in a warm place. Skim off some of the fat from liquor. Add
carrots washed, scraped and cut in quarters. Let cook fifteen minutes,
then add small white onions and turnips pared and cut in quarters, one
head white cabbage cut in quarters (stalk cut out). Wash, pare and cut
uniform-sized potatoes in quarters, parboil five minutes, then drain and
add to other ingredients. Cook beets in a separate vessel. When
vegetables are soft, arrange meat in center of hot serving platter and
surround with carrots, turnips, onions and cabbage. Sprinkle vegetables
with finely chopped parsley, serve beets in separate dish. Pass
horseradish, mustard and vinegar.
DANDELION SALAD
Gather the dandelion when young and tender. That which is cultivated is
well bleached and very tender. Wash thoroughly in several waters, cut
off the roots and outside leaves. Drain dry on a cloth or in a wire
basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds
crosswise and sauté in frying pan until crisp; sprinkle bacon over
dandelion. To the fat in pan (there should be one-third cup), add
one-fourth cup vinegar diluted with two tablespoons water. Heat to
boiling point and pour over dandelions; toss leaves with a fork until
well mixed with dressing; serve at once.
FROZEN STRAWBERRIES--No. 2
2 quarts cream.
2 cups sugar.
Few grains salt.
2 cups strawberry juice and pulp.
PROCESS: Wash and hull strawberries (about three boxes); sprinkle with
one cup sugar, cover closely and set aside in a cool place for two
hours. Mash and squeeze berries through cheese cloth. Mix remaining cup
sugar and salt with cream; turn into freezer and, when half frozen, add
strawberries and finish freezing. Serve with Strawberry Sauce.
STRAWBERRY SAUCE
1 cup sugar.
1/3 cup water.
2 cups strawberry pulp.
PROCESS: Make a syrup by boiling water with sugar three minutes (after
mixture begins to boil), cool slightly and add strawberry pulp. Chill
thoroughly and serve.
SPANISH LAYER CAKE
1/3 cup Cottolene.
1 cup sugar.
Yolks 2 eggs.
1/2 cup milk.
1-7/8 cups pastry flour.
3 teaspoons baking powder.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
1/4 teaspoon salt.
Whites 2 eggs.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
and sift flour, baking powder, spices and salt; add to first mixture
alternately with milk. Cut and fold in stiffly beaten whites of eggs.
Bake in two well-greased, square, layer cake pans. Spread with a thick
layer of raspberry between layers. Cover top with frosting or dredge
with powdered sugar.
[Sidenote: _May_
_Fifth Sunday_]
Menu
CREAM OF RICE SOUP
FLANK STEAK STUFFED AND BRAISED
BOILED RICE DANDELION GREENS WITH BACON
ASPARAGUS SALAD
STRAWBERRY SHORT CAKE
CAFÉ NOIR
CREAM OF RICE SOUP
1 cup rice, well washed.
1-1/2 quarts cold water.
1 onion sliced.
1 green pepper cut in shreds.
2 cups hot cream or milk.
1/4 cup butter.
2 tablespoons flour.
Salt, cayenne and nutmeg.
1 teaspoon finely chopped parsley.
PROCESS: Heat water to boiling, season with salt and add rice, onion and
green pepper (discarding seeds and veins). Cook until rice is soft; rub
through a sieve. Melt butter in a saucepan, add flour, stir to a smooth
paste, add cream slowly, stirring constantly. Add seasonings and cook
over hot water ten minutes. Combine with rice mixture, continue cooking
five minutes. Turn into hot soup tureen and sprinkle over with parsley.
FLANK STEAK STUFFED AND BRAISED
Select a flank steak weighing about two and one-half pounds. Have the
butcher peel off the superfluous fat and tissue and score both sides
diagonally in opposite directions. Remove the steak from paper when it
comes from market and lay it flat on meat board, sprinkle with salt and
pepper. Spread over it a thin layer of stuffing, (see Page 154), roll
lengthwise, very compactly, sew the overlapping edge securely, also the
ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat
in pan with enough Cottolene to brown it richly, turning roll until it
is richly browned all over. Then remove to Dutch oven or casserole;
rinse dripping pan with a little boiling water, pour over meat and
surround with two cups stewed and strained tomato pulp, one onion thinly
sliced, one green pepper shredded (after removing seeds and veins), two
sprays parsley, the half of a small bay leaf and two tablespoons
Worcestershire sauce. Cover closely, place in oven and cook meat very
slowly about three to four hours. Remove meat to serving platter. Dilute
four tablespoons flour with cold water to the consistency to pour, add
to sauce in pan, stir until well blended, season with salt and pepper;
let simmer ten minutes, then strain around meat. Garnish with sprays of
parsley or cress.
DANDELION GREENS
Remove the roots, carefully pick over (discarding all tough and wilted
leaves) and wash dandelion leaves in several waters; to the last water
add salt to free leaves from insects and vermin. It will require one
peck of leaves to serve a family of six. Cook leaves in plenty of
boiling salted water until tender; drain at once and chop fine. Dress
with butter and pepper; cut thin slices of bacon in shreds crosswise,
try it out and pour over dandelions. (There should be one-third cup
bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked
eggs may also be used as a garnish. Cut them in eighths or rings.
Vinegar is sometimes added. Serve hot.
STRAWBERRY SHORT CAKE
(For recipe see Page 59.)
_June_
_Nothing lovelier can be found
In woman, than to study house good._
--_Milton._
[Illustration]
[Sidenote: _June_
_First Sunday_]
Menu
CONSOMMÉ BROWNED CRACKERS
LAMB CHOPS BREADED--MAÎTRE D'HÔTEL BUTTER
NEW POTATOES CHIVE SAUCE
GREEN PEAS
JUNE SALAD
CHERRY PIE
ICED TEA--CAFÉ NOIR
* * * * *
CONSOMMÉ PRINCESS
Add to Consommé small green peas and tiny cubes of cold cooked breast of
chicken. (For recipe for Consommé see Page 149.)
BROWNED CRACKERS
Split crackers, arrange them in a dripping pan, place in a moderate oven
until crisp and delicately browned.
LAMB CHOPS BREADED
Prepare loin or French chops as for broiling. Dip in crumbs, egg
(diluted with cold water, allowing two tablespoons water to each egg),
add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain
on brown paper and spread with Maître d'Hôtel Butter.
NEW POTATOES WITH CHIVE SAUCE
Scrape off the skin, remove the "eyes" with a sharp pointed knife and
scrub them with a vegetable brush, rinse thoroughly and put in sauce
pan, add boiling water to cover; season with salt, cover and cook until
soft, drain. If small, serve whole; if large, cut them in one-half inch
cubes and reheat in Chive Sauce.
CHIVE SAUCE
To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.
GREEN PEAS
Cook peas in boiling water. Use just enough water to prevent them from
burning. Add salt fifteen minutes before removing them from fire. Season
with butter and pepper.
JUNE SALAD
Remove stones from red and pink Ox-heart cherries and cut them in halves
lengthwise. Remove the pulp from oranges and cut in inch cubes; peel
bananas and cut in one-half inch cubes. Use equal quantities of each and
marinate with French Dressing No. 2. Serve in nests of heart lettuce
leaves and mask with Mayonnaise.
FRENCH DRESSING No. 2
1/4 teaspoon salt.
4 tablespoons Olive oil.
1/8 teaspoon paprika.
2 tablespoons lemon juice.
PROCESS: Put seasoning in small bowl, add oil slowly, stirring
constantly; add lemon juice slowly, continue beating until all is used.
Chill, beat again and turn over fruit.
MAYONNAISE DRESSING
1/2 teaspoon salt.
Few grains cayenne.
Yolks 2 eggs.
1-1/2 tablespoons lemon juice, or
3/4 tablespoon each of vinegar and lemon juice.
3/4 cup Olive oil.
PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add
oil drop by drop, until four tablespoons have been added, after which
larger quantities may be added. Stir constantly. As mixture thickens,
add a teaspoon lemon juice or vinegar. Continue adding oil and lemon
juice or vinegar alternately until all is used, stirring constantly. All
ingredients should be very cold. Set bowl in which dressing is made in a
bowl of crushed ice.
CHERRY PIE
Pick over, stem and pit cherries (there should be two cups when pitted).
Heat to boiling point in their own juice, then chill them. Line a
perforated pie pan with Rich Paste, moisten the rim with cold water and
lay around a strip of pastry one inch wide, press lightly. Brush the
pastry over with slightly beaten white of egg. Sweeten cherries to
taste, add a few grains of salt and turn into lined pie pan. Sift over
two tablespoons flour, moisten rim and cover with top crust, flute the
edges and bake in hot oven for the first ten minutes, then reduce heat,
continue baking for twenty-five minutes. Serve hot with cheese, cut in
strips one-fourth inch thick and wide by two and one-half inches long.
ICED TEA
Make tea and chill. Serve in glasses filled with crushed ice, adding (if
desired) one tablespoon lemon juice to each glass. Pass fine granulated
(Bar) sugar. Place each glass on a small plate.
[Illustration]
[Sidenote: _June_
_Second Sunday_]
Menu
CHEESE CANAPÉS
HAMBURG ROAST--BROWN SAUCE
ROAST NEW POTATOES
GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE
GARDEN CRESS WITH ORANGES--FRENCH DRESSING
CURRANT PIE
COFFEE CHERRY PUNCH
* * * * *
CHEESE CANAPÉS
Cut stale bread in one-quarter inch slices, shape with small biscuit
cutter (2 inches in diameter). Spread lightly with French or German
mustard, sprinkle thickly with grated cheese, sprinkle cheese with
finely chopped olives. Place a small stuffed olive in center of each.
Dispose on a small plate covered with a paper doily. Garnish with sprays
of parsley and serve as an "appetizer."
HAMBURG ROAST
Remove the fat and stringy parts, also marrow-bone, from two pounds
round steak. Pass through the meat grinder twice; add the marrow taken
from bone, one tablespoon green pepper finely chopped, one tablespoon
onion finely chopped, season well with salt and the beaten yolks of two
eggs or one whole egg slightly beaten; add one-half cup of soft bread
crumbs that have been soaked in cold water thirty minutes and wrung dry
in a double cheese cloth. Mix ingredients thoroughly with the hand.
Shape in a compact roll of uniform thickness. Lay thin slices of salt
pork or bacon in the bottom of a dripping pan, set the roast on them;
lay thin slices of salt pork over the meat and place in a hot oven.
After the first eight minutes reduce the heat and baste with the hot
fat in the pan; let cook about thirty minutes, basting every ten
minutes. The roast should be richly browned on the outside and a
delicate pink inside. Serve surrounded with Tomato, Brown or Creole
Sauce.
BROWN SAUCE
2 tablespoons butter.
1 slice onion.
4 tablespoons flour.
1-1/2 cups Brown Stock.
1/4 teaspoon salt.
1/8 teaspoon pepper.
PROCESS: Melt butter in sauce pan, add onion and cook until delicately
browned; remove onion, and cook butter until richly browned, stirring
constantly; add flour sifted with seasonings, stir to a paste and
continue browning. Then pour on stock, slowly stirring until smooth and
glossy. Onion may be omitted.
ROAST NEW POTATOES
Select uniform-sized new potatoes, wash and scrub them with a brush,
pare and parboil ten to fifteen minutes (according to the size) in
boiling salted water. Drain and place them around rack in dripping pan
in which meat is roasting and cook until tender. Baste occasionally with
fat in pan when basting roast.
GREEN PEAS AND NEW CARROTS IN CREAM SAUCE
Cook one and one-half cups of peas in just enough water to prevent them
from burning. Add salt fifteen minutes before removing them from range.
Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes
(there should be one and one-half cups); cook in boiling salted water
until tender. Drain and mix with peas. Reheat them in one and one-half
cups of Cream Sauce (for recipe see Page 151).
GARDEN CRESS WITH ORANGES
Arrange individual nests of Garden Cress on six chilled salad plates.
Cut eight oranges in halves, remove the pulp, discarding veins and
sections. Leave the pulp in the original shape as taken from the
sections; divide the pulp evenly between the six nests. Serve with
French Dressing and sprinkle each portion with paprika and a few grains
cayenne. Omit the garlic when using fruit.
FRENCH DRESSING
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/4 teaspoon paprika.
6 tablespoons olive oil.
2 tablespoons vinegar.
Garlic.
PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt,
pepper, paprika and oil; beat until ingredients are thoroughly blended,
adding vinegar slowly meanwhile. A piece of ice put into bowl while
stirring will aid in chilling the mixture.
CURRANT PIE
2-1/2 cups cleaned currants.
2 cups sugar.
1/8 teaspoon salt.
2 eggs slightly beaten.
2 tablespoons flour.
PROCESS: Mix the ingredients in the order given. Turn in a lined pie
pan, heaping currants in center; cover with top crust, press and flute
the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered
sugar.
CHERRY PUNCH