The progress meatless cook book

SAUCES, RELISHES, ETC.

CUCUMBER RELISH

Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced onion, season with salt and mix carefully, fill the jars and pour over boiling hot vinegar and seal at once. Keep in a dark cool place.

GREEN RELISH

¼ of a head of cabbage
3 onions
2 stalks of celery
1 green pepper
½ teaspoonful salt
vinegar to suit

Cut out the core of the cabbage, chop finely with the onions, celery and pepper, add seasoning and stir in as much vinegar as desired.

Two tablespoonfuls butter and the same of flour is the usual quantity to one cupful of liquid in thickening sauce.

HORSERADISH

Mix grated horseradish with lemon juice. Serve with Nut Roast or Baked Beans.

HORSERADISH TASTY RELISH

Mix fresh grated turnips with vinegar, salt and a dash of cayenne pepper. Serve with Nut Roast and Baked Beans.

FRENCH MUSTARD

teaspoonful sugar
teaspoonful mustard
teaspoonful vinegar
½ teaspoonful flour
egg

Add sugar to the beaten egg, stir in mustard and flour, and beat till creamy, then add vinegar, put over the fire and stir until it thickens, then remove.

TABLE MUSTARD

¼ cupful mustard
vinegar
olive oil
1 teaspoonful onion juice
1 teaspoonful sugar
1 teaspoonful paprika

Add olive oil to mustard till creamy, add onion juice, sugar, paprika, mix well, beat in vinegar to make a smooth paste, bottle, and serve cold with roasts.

EGG SAUCE

yolks 3 hard boiled eggs
tablespoonfuls lemon juice
tablespoonful butter
tablespoonful milk or cream

Mash yolks, mix in butter till creamy, then lemon and milk. Serve with vegetables.

MINT SAUCE

3 tablespoonfuls chopped mint
⅓ cupful vinegar
2 tablespoonfuls powdered sugar

The leaves stripped from six stalks of mint are usually enough for three tablespoonfuls chopped. Mix mint and sugar, adding gradually the vinegar. Serve cold with roasts.

TOMATO SAUCE

3 tomatoes
1 small onion
¼ cupful olive oil
1 teaspoonful butter
2 tablespoonfuls chopped parsley
pinch of salt
dash of red pepper
3 tablespoonfuls flour

Put tomatoes through colander, add the other ingredients and boil all together a few minutes. Serve hot with vegetables.

WATERCRESS SAUCE

Chop watercress and onions, simmer in butter till tender, add a little cream, cook a few moments, and serve cold with Nut Roast.

OLIVES

When a bottle is opened and only part of them used, pour about two tablespoonfuls of olive oil over the remaining olives to prevent their becoming soft.

Keep olive oil in the dark to retain its flavor.

RADISHES

Wash, put in cold water, wipe dry, and keep in a cool place till time to serve.

SALAD COMBINATIONS

Lima beans, olives and peppers, all cut finely, with French Dressing.

Chopped celery and mint.

Bananas and chopped peanuts with Mayonnaise. The mixture may be placed in the banana peeling and prettily garnished.

Stoned cherries filled with peanuts, served with Mayonnaise.

Sliced oranges on lettuce with French Dressing.

Apples and celery with Mayonnaise.

Apples and nuts with French Dressing.

Chopped cabbage with slices of hard boiled eggs and Mayonnaise.

A salad may be very lightly sprinkled with very finely chopped green peppers or pistachio nuts.

Chopped raisins, nuts and celery.

Cherries, oranges and bananas with French Dressing.

Watercress served with French Dressing.

Small cabbages may be cut and shaped into very artistic salad cups.

Halves of oranges and grape fruit skins make beautiful salad cups.

Red pepper pods cut in various shapes make a pretty salad garnish.

Always heat crackers to make them crisp when serving with salad.

BOILED SALAD DRESSING No. 1

½ cupful sweet or sour cream
¼ cupful vinegar
¼ cupful melted butter
1 teaspoonful salt
1 teaspoonful flour
1 teaspoonful mustard
1 teaspoonful sugar

Smooth mustard in a little water, add flour, then salt, sugar and cream. Add this mixture to the heated vinegar on the range, and stir till it thickens, then remove from fire, add butter and stir till smooth. Serve cold.

If milk is substituted for cream, use a teaspoonful more butter.

BOILED SALAD DRESSING No. 2

2 cupfuls milk
1 cupful vinegar
½ cupful sugar
2 eggs
1½ tablespoonfuls flour
1½ tablespoonfuls butter
1½ teaspoonfuls mustard
1 teaspoonful salt

Smooth flour in half of milk, putting other half to heat, after which stir butter, flour and milk together. Add the other ingredients, stirring constantly till thickened. May be kept in a cold place for months.

SOUR CREAM SALAD DRESSING

½ cupful sour cream
yolk 1 hard boiled egg
pinch of salt
1 tablespoonful vinegar
1 teaspoonful sugar
dash of pepper

Cream the yolk, add sour cream, and beat in sugar, salt and pepper.

FRENCH DRESSING No. 1

4 tablespoonfuls lemon juice
½ teaspoonful salt
dash of cayenne pepper

Mix and serve cold.

FRENCH DRESSING No. 2

4 tablespoonfuls olive oil
2 tablespoonfuls vinegar
¾ teaspoonful salt
¼ teaspoonful pepper

Mix thoroughly.

MAYONNAISE DRESSING

yolks 2 eggs
1½ cupfuls olive oil
2 tablespoonfuls lemon juice
vinegar
1 teaspoonful salt
1 teaspoonful mustard
1 teaspoonful powdered sugar
dash of cayenne pepper

Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well and add one-half teaspoonful vinegar. To this add one and one-half cupfuls oil, gradually, a few drops at a time, stirring constantly. Have ready two tablespoonfuls each, oil and vinegar, and as the mixture thickens, add this oil and vinegar alternately, stirring constantly.

Always use a very cold dish in mixing Mayonnaise.

One-third cupful of cream stiffly beaten is good added to the Mayonnaise just before serving.

A pleasing change is made by using equal parts of Mayonnaise and Boiled Dressing.

WHITE MAYONNAISE DRESSING

In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice for vinegar, and whites for yolks.

CHEESE SALAD No. 1

Press grated cheese into small balls, and roll in chopped nuts.

Cut celery in very fine long strips, arrange like a bird nest, and plate two cheese balls within. Serve with French Dressing.

Instead of celery, cabbage stalk may be cut in very fine long strips, sprinkled with celery seed.

CHEESE SALAD No. 2

2 cupfuls whipped cream
¼ cupful grated cheese
1 tablespoonful gelatin
¼ teaspoonful salt
dash cayenne pepper
dash dry mustard

Dissolve gelatin in the least possible warm water, not hot water. When cool, stir in with the other ingredients, mixing very thoroughly. Put in tiny moulds and set on ice. Serve with French Dressing.

CREAM CHEESE SALAD No. 1

Smooth cream cheese and chili sauce together, shape into small balls, and serve on lettuce.

CREAM CHEESE SALAD No. 2

1 cream cheese
1 cupful ripe olives
milk
1 head lettuce
½ cupful nuts

Remove stones from and cut olives in small pieces. Smooth cheese to paste by adding a little milk or cream, and shape into small balls. Mix nuts and olives and place among lettuce leaves in center of plates. Put cheese balls around these centers, and serve with French Dressing.

COTTAGE CHEESE SALAD

Press cottage cheese into any preferred shape, surround with leaves or flowers, and cover with a dressing of two-thirds Mayonnaise and one-third whipped cream.

COOKED CABBAGE SALAD

½ cupful sugar
½ cupful vinegar
½ cupful cream
½ cupful butter
1 teaspoonful mustard
½ teaspoonful salt
2 eggs
1 small cabbage

To the beaten eggs add creamed butter and sugar, vinegar, mustard and salt. Mix thoroughly, add cream and let come to a boil, then stir in the finely chopped cabbage, boil about two minutes, and serve hot.

Milk may be substituted for cream by adding a little more butter.

EGG SALAD IN POND LILY STYLE

One hard boiled egg for each plate. Remove the shell while hot, commence at the small end and cut nearly to the other end to form six petals. Remove yolks, and set whites in a dish for the ends to curl up. Mash the yolks, adding a little dressing and shape into small mounds in the centers of whites. Serve each egg on the stem of a large nasturtium leaf with Boiled Salad Dressing No. 1, on one side.

For a pretty suggestion of water, serve on an inexpensive small round mirror.