The Landmarks club cook book

Stew one can or eight good-sized tomatos with one level teaspoonful cinnamon, half teaspoonful cloves, one tablespoonful of salt, a small onion, one tablespoonful sugar, two tablespoonfuls vinegar, a dash of cayenne; cook until tomatos are soft ; pass through a sieve and pour while hot on to a tablespoonful of Knox gelatine soaked in a half cup of cold water. Pour into a mold and set on ice. Serve on crisp lettuce leaves with mayonnaise dressing. This amount will serve ten people. Mrs. George Sinsabaugh. TOMATO JELLY SALAD. Into a saucepan put half can of tomatos, one bay leaf, four cloves, one blade of mace, half teaspoonful of salt, quarter teaspoonful of paprika, ten drops of onion juice; simmer 15 minutes, and press through a sieve; add one-third box of gela- tine which has been soaked in one-third cup of cold water, and stir until dissolved; add two tablespoonfuls of tarragon vinegar, and pour into wetted molds. When firm serve on lettuce leaves and garnish with mayonnaise. CHICKEN SALAD DRESSING. Yolks of six eggs well beaten. One-half pint of melted butter, or its equivalent in oil, three tablespoons of mixed mustard, salt and pepper to taste. Two teaspoons of celery seed. Mix thoroughly, then add three-quarters of a pint of strong vinegar, place on the stove, stirring constantly until thick like boiled custard. Mrs. Phebs M. Jewett. CREAM SALAD DRESSING. One cup of milk brought just to boil, yolks of two eggs well beaten, stirred into the milk, two tablespoons flour mixed in cold milk, one tablespoon of sugar, one small teaspoon of salt, one small teaspoon of mustard, pinch of red pepper, lump of butter size of an egg, one-half cup of vinegar. Mrs. Phebe M. Jewett. CREAM SALAD DRESSING. Put two cups of cream into a farina kettle to heat; when hot add a piece of butter the size of a walnut ; stir into a little cold cream three teaspoonfuls of mustard, four of sugar, two of salt and a quarter of cayenne pepper ; beat four eggs light and add to this mixture, which must be made very smooth. When the cream is hot add the egg mixture and cook like boiled custard, being careful to remove from the fire before it curdles. Strain through a sieve and add while hot two-thirds cup of vinegar, beating until cool. One-half cup of cream whipped and added just before using is an improvement. Mrs. A. H. Thompson, Topeka, Kan. COOKED SALAD DRESSING. Yolks of two eggs, two tablespoons olive oil or butter, two tablespoons sugar; salt, pepper, mustard, grated nutmeg; stir constantly over a slow fire ; when thick add half cup cream. Mrs. H. Kerckhoff. mayonnaise eor tomato jelly salad, etc. Yolks of two raw eggs, yolks of three hard-boiled eggs, half teaspoonful of mustard, one gill of olive oil, dash of cayenne pepper, vinegar and salt to taste. Mrs. William S. Cross. MAYONNAISE DRESSING. Drop the yolk of one egg into a bowl, add one tablespoonful of salt and even tablespoonful of sugar ; drop oil slowly drop by drop and stir briskly until it thickens, then can be dropped faster till it hardens, adding oil till you have the quantity desired; pour in the juice of one or two lemons slowly, beating briskly until it is thoroughly mixed, and sour enough to suit the taste; add half a teaspoonful of onion juice if desired. Mrs. George H. Wadleigh. SALAD DRESSING.