Imperial Valley press., 1934-03-01

l. to l tsp salt
IL tbSp sugar
l. tbsp flour
! tsp mustard
/ IS tsp paprika
? egg yolks
l.. tbsp melted butter
p, milk, scalded
j. lemon juice
tbsp gelatin
| tbsp cold water
Mix the dry ingredients except
the salmon. Add egg yolks, butter,
/ scalded milk and the lemon juice.
Cook five minutes, stirring con-
stantly Soften gelatin in cold water
and add. Flake the salmon, and add
TO mixture and mold. Substitute
chicken, tuna or VealD Turn out
and serve on lettuce with cooked
salad dressing
Fruit Salad
/. l apples, 1, celery, i
nuts. i seedleSs raisins pumped.
or shredded cocoanut. CTo plump
raisins cover with hot water and
, let stand.
/ 2. Increase the amount of fruit
in the fruit cup.
Vegetable Salad
Cabbage. carrots and celery,
ground and in about equal propor-
tions. and ground blanched salted
peanuts in smaller amounts Cooked
Mayonnaise dressing. A small
amount of onion may be an i'm
1 prOvement.
Fruit Candies
] |. Partisan Sweets Fruit loaf or
/ bars:
: 2 raisins
u honey or syrup
c nuts
! Grind raiSins and nuts through
a chopper; add honey and mix
! thoroughly. Pat out in flat sheets
and pack under pressure for "a
hours. Cut in squares.
Grind together equal parts of figs,
dates, raiSinS and nuts. Knead until
! blended on a board dredged lightly
with powdered sugar. Pack in tin
box or deep pan and let stand. Cut
in cubes and roll in powdered su-
gar
Prunes, dried pears, raisins (any
kind, dried peaches or apricots,
F! figs dried, dates. nuts.
Use the above ingredients in any
combination or quantity desired.
Look over the fruit and then wash
| it, or wipe it with a damp cloth.
| Put through grinder. Add lit
! tie honey or thick syrup if addi
| tional moisture or SWcCtcning is
needed Mold into loaf Let stand
and then cut into cubes or sticks.
Dip, if desired, into melted chOco-
late or fondant.
| tNOte) Dried fruit is often too hard
and dry to grind without first being
! softened by placing it in boiling
water or minutes.
Equal parts of dried peaches and
pears, ground together and COM
bined with honey.
Beyerages-Fruit Punch Base
p sugar
l ct. water
Y lemon juice
orange juice
tbsp grated lemon rind If de-
sired.
Boil sugar and water minutes.
Cool and add fruit juices and graf
ed rind
Variations for Using Above
| /. l glass of currant or grape JET
ly dissolved in ! cup hot water
cool and add a mint finely
minced. Garnish the pitcher with
mint sprays.
3 grated pineapple, l pint wa
ter, more sugar if desired.
g. 2 c watermelon pulp, i2 rails
ms cut fine, y sugar.
T. glass crabapple jelly melted,
juice of more oranges, iced wa
ter, pit charged water.
s. 3 tbSp grated cucumber rind,
pint loganberry juice, 4 c sugar.
g. For raspberry or strawberry
punch: sugar, y c water, 2 C
berries.
Boil the sugar and water to soft
ball stage Crush the fruit slightly
| Add syrup while it is quite hot to
the fruit. Add as much as desired of
the fruit prepared in this way. It
| is generally desirable to add addi-
tional lemon juice. Use care that
the punch does not become too
sweet
| 7. Syrup from plum sauce, or
cups. or more of water.
Fruit Punch Large Quantity
pint grated pineapple
lbs. sugar
| boiling water
4 .4.,F l,t .t.F..t. I.g .,,