CUCUMBER SALAD. Peel and cut in very thin slices, lay in a bowl, cover with water, sprinkle a little salt over them and put a lump of ice on top, let them remain until serving time, drain off the water and serve in a glass dish with a French dressing. They should be very cold and crisp. A little green pepper, chopped very fine, is an addition; also to rub the spoon used in mixing with a clove of garlic gives a piquancy to the salad. COLD SLAW. Select a firm cabbage and shave very fine on a cutter that comes for this purpose. Use the cream dressing or French dressing with a little dry mustard added. TOMATO SALAD. The tomatoes should be blanched in the usual way, and either sliced or cut in dice or served whole ; or they may be cut in quarters, not quite separating them, and arranged in a bed of lettuce with a spoon- ful of mayonnaise on top of each tomato and the let- tuce garnished with the same. EGG SALAD. Boil three eggs hard, cut in half lengthwise, re- move the yolks and mash fine. Mix together in a saucepan the third of a teaspoonful each of dry mus- tard, salt and white pepper, a saltspoonful of curry powder, a few drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of rich cream. Put the ingredients together in the order in which they are named, beat well, set the bowl over the steam of the kettle and stir constantly until thick and creamy ; remove and stir in the mashed egg yolks, a little at a time, and set on the ice to get very cold. To serve, fill the whites of egg, dividing the mixture among them, put each half egg on two or three leaves of tender lettuce, with mayonnaise dressing around them.

Tags: diabetic recipes, soup recipes, cooking recipes, camping recipes, Cooking

OKRA AND TOMATOES.

A quart of fresh or canned tomatoes if fresh,
skin in the usual way cut them in quarters and put
over the fire, let them boil until a great deal of the
water has evaporated, then add a pint of freslTokra,
cut in slices, cook until tender, season with a gener-
ous heaping tablespoonful of butter, and pepper and
salt to taste.

BEETS.

Wash the beets carefully to avoid breaking the
skin, and do not cut off the fine roots, as this will
bleed and spoil them. Put on in boiling water and
cook from an hour and a half to three hours. Test
with a wooden skewer. Cut in slices or dice and
serve with melted butter, pepper and salt. Winter
beets should be soaked over night.

PUREE OF PEAS.

When peas are old this is a very nice way to use
them. Put a quart of shelled peas over the fire in
sufficient boiling water to cook them. Boil until
tender, drain from the water, press through a puree
sieve, season with salt and pepper to taste, and a
good heaping tablespoonful of butter, and if too dry
a little milk or cream may be used.

Tags: weight loss, free recipes, slow cooker recipes, nutritious foods, soup recipes

MOCK FISH SOUP.

It is better to prepare the balls for this soup first,
as follows: Put in a saucepan a tablespoonful of
white flour and two tablespoonfuls of Groult’s po-
tato flour, stir together and add a tablespoonful of
butter and a cup of milk, mix all together and place
on the stove where it is not very hot. Stir con-
stantly until it is smooth and no longer sticks to the
pan, remove from the fire, let it cool, and beat in two
eggs, one at a time, season with a dash of cayenne,
a few grains of powdered mace, a few drops of onion
juice, a little salt and half a teaspooniul of sugar.
These balls must be seasoned very delicately. Cook
and drain as the spinach balls are done, using a tea-
spoon instead of a tablespoon. Put to one side
while the soup is being made. For the soup take
three French carrots, half a parsnip, half a white
onion and a little green pepper chopped fine, cover
with boiling water and cook until tender. Melt a
generous tablespoonful of butter in a saucepan, and
when it bubbles stir into it a small tablespoonful of
flour, then add three cups of milk and let it come to
a boil. When the vegetables are tender stir them
into the thickened milk with the water they -were
boiled in, together with half a teaspoonful of sugar
and salt and pepper to taste. Then put the balls in
and let the soup come to a boil, add a teaspoonful of
finely minced parsley and remove from the fire. Have
one egg yolk beaten with two tablespoonfuls of
cream and stir in carefully so as not to break the
balls just before turning the soup into the tureen.

Tags: Misc Recipes, camping recipes, Healthy Food, healthy recipes, super foods recipes

CREAM OF ASPARAGUS.

Prepare a bunch of asparagus in the usual way
for cooking, cut off the points about an inch in
length and put aside. Cover the stalks and half an
onion cut in slices, with boiling water, cook until
tender and press through a puree sieve with the
water they were boiled in. Melt a good tablespoon-
ful of butter in a saucepan, and stir into it half a
tablespoonful of flour, add the pure of asparagus
and let it come to a boil, season with salt and pepper
to taste. Have the asparagus points cooked tender
in a little water. Have ready a pint of boiling milk,
remove both from the fire and stir the milk into the
soup, put the asparagus points into the tureen. Beat
two egg yolks with four tablespoonfuls of cream,
stir quickly into the soup and pour into the tureen.

CREAM OF LIMA BEANS.

Put over the fire a quart of lima beans in boiling
water to cover them ; when nearly tender add a bay
leaf, half a white onion, and salt and white pepper
to taste. Let them cook until very tender, remove
from the fire, and mash through a colander with the
water in which they were boiled. Put back in the
saucepan on the range, let it come to a boil, then add
a heaping tablespoonful of butter and a pint of boil-
ing milk, stir well, remove and press through a puree
sieve that it may be smooth. Beat four tablespoon-
fuls of cream, add when the soup is in the tureen and
serve immediately. This soup is very nice when made
from the best canned lima beans, using two cans and
following the recipe as above.

CREAM OF CAULIFLOWER.

Cut one small cauliflower into flowerettes, reserve
a tablespoonful, put the rest into a saucepan with
three cups of boiling water, one small white onion,
half a small celeriac cut in slices, and a bay leaf.
Cook together ten minutes, drain and put the veg-
etables into a double boiler with two heaping table-
spoonfuls of butter, a heaping tablespoonful of flour,
salt and pepper to taste ; steam for ten minutes. Put
the flowerettes into the water the vegetables were
boiled in and cook until tender, remove and put aside
to keep warm, measure the water and add sufficient
from the kettle to make two cupfuls, pour this over
the vegetables, cook until tender and press through
a fine sieve. Bring two cups of milk to the boiling
point, turn the pure into this, let it boil up once,
remove from the fire. Beat two egg yolks and four
tablespoonfuls of rich cream together, add some of
the soup to this, then mix all together, turn into the
tureen, add the flowerettes and serve at once.

Tags: food recipes, cooking light magazine, easy recipes, dutch oven cooking, camping recipes

RYE ROLLS.

Take in the morning from rye bread dough one
cupful, add to it a tablespoonful of Porto Rico mo-
lasses, one tablespoonful of sour cream, one even
tablespoonful of butter. Bake in cups, half fill them,
set in a warm place to rise for three-quarters of an
hour, and bake fifteen minutes. This quantity will
make eight.

GLUTEN ROLLS.

Three cups of kernel flour, two even tablespoon-
fuls of baking powder, half a teaspoonful of salt,
two cups of milk. Mix the flour, salt and baking
powder together, then stir in the milk, beat well. If
baked in iron roll pans heat them well, brush with
butter; if granite ware, only grease them. This
quantity will make sixteen rolls. Bake from twenty
to twenty-five minutes.

PARKER HOUSE ROLLS.

Sift two cups of flour with half a teaspoonful of
salt and one teaspoonful of sugar, then add a cup of
tepid water in which a cake of compressed yeast has
been dissolved, two tablespoonfuls of melted butter;
when mixed break in one egg and add flour enough
to make a soft dough. Knead well, beating the
dough upon the board. Set to rise in a warm place,
when light knead again, adding only enough flour to
keep from sticking to the board, roll out about half
an inch thick, cut with a biscuit-cutter, brush with
melted butter, fold in half and set to rise again.
These rolls can be set at noon if for tea, or in the
morning if for luncheon, or they can be made up at
night for breakfast, when use only half a yeast cake.
This dough can be moulded into small, oblong rolls
for afternoon teas.

Tags: low fat recipes, low fat recipes, easy recipes, dutch oven cooking, Healthy Food

SCOTCH CAKE.

Stir to a cream one pound sugar, three-quarters pound butter,
add the grated rind and juice of a lemon ; separate the whites
and yolks of nine eggs and beat each to a froth; stir into the
cake, and add one pound sifted flour ; stir fifteen minutes, and
just before putting into cake-pans, which must be lined with
buttered paper, add one pound raisins ; spice to taste, arid bake
one hour.

CELERY SAUCE.

Cut up a large bunch of celery into small pieces ; use only
that which is blanched. Put it into a pint of water and boil
until it is tender; then add a teaspoonful of flour and a lump
of butter the size of an egg, mixed well together ; season with
salt and pepper, and stir constantly until taken from the tire. It
is very nice with boiled poultry.

MAIDS OF HONOR.

Beat one pound powdered loaf sugar with the yolks of twelve
eggs in a mortar, one ounce blanched sweet almonds, and twelve
bitter, and four tablespoonfuls of orange-flower water ; the
almonds must be mixed in just before the patty-pans are filled.
Line your patty-pans with good puff-paste, put in the mixture,
and bake in a moderately-heated oven.

Tags: low fat recipes, Healthy Food, soups and stews, soup recipes, campfire cooking

CUSTARDS WITHOUT EGGS.

One quart of new milk, four tablespoonfuls of flour, two of
sugar ; season with nutmeg or cinnamon, and add salt to your
liking. The milk should be placed over a quick fire, and, when
at a boiling point, the flour should be added, being previously
stirred up in cold milk. As soon as thoroughly scalded, add the
sugar, spices and salt. This is an excellent dish, and deservedly
prized by every one who has tried it.

PICKLED CUCUMBERS.

To picklo cucumbers to keep through the winter, steep in
strong brine for a week, then pour it off, heat it to boiling, and
pour it over the cucumbers. In twenty-four hours drain on a
eloth, pack in wide-mouthed bottles, fill these with strong hot
pickling vinegar, and seal at once. Various spices may be
added in the bottles.

PARMESAN OMELET.

Beat up three eggs, with pepper and salt to taste, and a table-
spoonful of grated Parmesan cheese ; put a piece of butter, the
size of an egg, into the omelet-pan ; as soon as it is melted, pour
in the eggs, and, holding the handle of the pan with one hand,
stir the omelet with the other by means of a flat spoon. The
moment the omelet begins to set, cease stirring, but keep shaking
the pan for a minute or so ; then, with the spoon, double up the
omelet, and keep on shaking the pan until the under side is of
a good color ; turn it out on a hot dish, colored side uppermost,
and serve.

Tags: weight control, low carb recipes, low fat recipes, special recipes, crockpot recipes

MOUSSE DE JAMBON Put through a meat-chopper one pound of well-
cooked lean ham ; put in a mortar and pound very fine ; pass through a wire sieve and
season with a pinch of cayenne. Add one glassful of dry champagne, one glassful of thick
cream and one glassful of stiff chicken jelly and mix well together. Line a mold with
a coating of good aspic, then set on ice, pour in the mixture and let it stand till firmly
set. Remove from mold a few minutes before serving and pass with it lettuce mixed
with French dressing. Tongue can be substituted for the ham.

PIMIENTO MORRONES SALAD (Spanish Peppers) Drain the contents
of a small can of Pimiento Morrones. Dry on a cloth and slice in rings, cut up an
equal amount of celery fine and mix with the peppers ; add one cupful of small balls
made of MacLaren’s Imperial cheese rolled in fine cracker crumbs. Rub the yolks of
two hard-boiled eggs to a smooth paste with the oil drained from the peppers and, if
liked, a small bit of garlic. Pour over it, stirring all the time, a good French dressing ;
when well mixed add it to the salad, which place in a bed of lettuce leaves and toss
until thoroughly mixed.

VENETIAN SALAD DRESSING Rub an anchovy quite smooth with a
tablespoonful of olive oil and a teaspoonful of French mustard ; add three or more
tablespoonfuls of oil, one of garlic vinegar and one of plain vinegar. Stir until creamy
and serve in a sauceboat.

CHEESE BALLS Mix together one cupful of grated cheese, one-half cupful
of fine bread crumbs, five drops of Worcestershire sauce, pinch of salt, dash of cay-
enne, and one-half teaspoonful of made mustard, and, last of all, a well-beaten egg.
Roll into small balls, place in a wire fry ing- basket, and just before they are to be
served, plunge into boiling fat. Cook a light brown, and serve on a folded napkin.

FARCE FOR RAVIOLI Take one cupful of cold chicken, veal or fish, chop
very fine and rub to a paste, with one calf or two sheep brains, parboiled ; add one
cupful of bread crumbs which have been soaked in milk and then squeezed dry,
one teaspoonful of onion juice, one -half teaspoonful of salt, a grating of nutmeg,
dash of cayenne and thyme, and rub well together. Have ready one cup-
ful of spinach which has been boiled, drained and chopped; stir the
spinach into the paste, add the yolks of two eggs, beat for two minutes.

ASPARAGUS A LA MILANAISE Cut the tops of medium-sized aspara-
gus into two and a half inch lengths. Tie them in bundles and cook in salted water for
ten minutes. Drain and arrange on a fire -proof platter neatly, and cover with a rich
cream sauce. Sprinkle grated Parmesan cheese thickly over the top and brown in a
quick oven.

TIMBALE OF SPINACH AND GREEN PEAS Cook separately one-
half pound each of spinach and green peas. After draining very thoroughly, mash the
vegetables through a fine sieve, also three slices of white bread, previously soaked in
soup stock and squeezed dry ; add salt, pepper and Paprika to taste, one-half cupful of
cream, yolks of three eggs, and, lastly, the whites of three eggs beaten stiff and folded
in lightly. Butter the bottom and sides of small timbale molds and dust with cracker
crumbs. Fill two-thirds full with the above mixture and bake for twenty minutes in a
pan set in warm water.