The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1914-06-26
Not in Her Cook Book

Il come with the wish for the follow
ing recipes, for which l should like COM
plete directions: Potato salad, horserad-
ish sauce for meats and deyiled eggs.
These recipes l cannot find in cook books,
and have mixed the ingredients by guess
work, but they do not suit our taste.
MRS. e. E. A."
Potato Salad-Cut cold boiled potatoes
into cubes and mix with them tablespoon
of onion juice or boiled onion chopped
fine Add a teaspoon of minced parsley
and season with paprika and celery salt.
Moisten with a tablespoon of salad oil
and half as much vinegar Turn into
salad bowl and set in the ice for two hours
or more. Just before serving pour over it
half a cup of good mayonnaise. lifting the
salad with silver fork to let the dress
ing sink into the mass. Send the rest
of the dressing to the table in a boat and
let eaters help themselves
Horseradish Sauce-Into a cup of rich
drawn butter beat great spoon of fine
ly grated horseradish and whip to
white cream
Devied Eggs-Take the shells from half
a dozen hard boiled eggs which have been
cooled thoroughly. Cut in halves, and
rub the yokes to a paste with a teaspoon
of salad oil. one of vinegar. dash of
French mustard, three drops of tabasco
sauce. and little paprilxa, with celery
salt u ldSle. MIAMI tue paste lillo
and pack it into the balved whites of the
eggs. Fit there into the shape of an egg.
and fasten together with clean straws or
new wooden toothpicks. If you are not
going to serve them at once, wrap each In
waxed or tissue paper, to keep 1t firm,
and set in the ice Serve with mayon-
naise or French dressing.
Referring to your complaint that you
find none of these recipes in cook books,
| confess to a lively curiosity as to the
especial brand of household manuals you
have. Each of the foregoing recipes is
printed in all three of the cook books
drawn at random from my shelves.
English Style Jams
'Wiil you please tell me through the
Corner how jams are made English
style? I have asked English women and
they all tel me different stories. How
much sugar to pound of fruit? Do /
seal 1t hot or cold? l know how to pre-
serve as they do IN this country, but that
is not what the English call jam
hope to see reply in time to make some
strawberry jam. MRS. w. ]. b.
l know of no way of making jam other
than repeatedly described in the Corner.
In this the allowance of pound for
pound" is invariable. Our English born
constituency is more than respectable in
numbers, in intelligence and efficiency.
appeal to the house mothers who have en-
riched the Corner once and again by
recipes of English dishes to come now to
my help In what do the far-famed jams
and marmalades of our beloved mother
land differ from those put up on this side
of the sea? Are they unlike in proper
tions, of ingredients, or in the method OF
cooking? Let us learn the "better way"
If there be one.
Chinese Chop Suey
"Can you send me recipe for chop
suey? MRS. A. e. b.
Joint a chicken as for fricassee, and
fry in fat until done, nut not until brown
and hard. You may make the fat by
cooking sliced bacon or pork, and taking
out the meat before adding the chicken.
Add half cup of Chinese mushrooms;
cook for five minutes and pour enough
Chinese sauce over them to cover and
brown them somewhat. Next comes a
handful of chopped celery, and a minute
later six Chinese potatoes, sliced and
washed. Cover with boiling water 1T on
the lid of the pot and simmer 10 minutes.
Stir in then a roux made by cooking
together tablespoon of butter with one of