The Cook County cook book

TURNIPS IN JELLY.— Cut 4 turnips in tiny dice; throw them into boiling unsalted water and cook until transparent. Drain carefully. Cover ^ box of gelatin with a J4 cup of cold water to soak for a J^ hr. Add the juice of 2 lemons, 1 teaspoon salt, 1 saltspoon of pepper, 1 tablespoon tarragon vinegar, and one of tomato catsup. Now add a pt. of boiling water. Rub the bottom of a bowl with a clove of garlic. Stir the mixture; strain through 2 thicknesses of cheesecloth into the bowl. Line the bottom of fancy molds with this jelly. When hard, sprinkle with finely chopped truffle; fill in the blocks of turnip; cover with the jelly, which must be cool, not hard, and stand aside on the ice. When ready to serve turn on rounds of cold boiled tongue, and serve with French dressing. The "chokes" from the French or globe artichoke may be used in the place of turnips. — Mrs. C. JT Canthorn, Wilmette, 111. VEAL SALAD.— Cube or chop fine 2^ lbs. of cold boiled veal and season to taste; mix with 1 can peas, washed and drained, and just before serving add 1 cup of salad dressing and 1 cup of whipped cream. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. VARIATION I. — Use equal parts of well-cooked cold veal cut into small pieces, and finely chopped white cabbage. Marinate the veal for 2 hrs. Drain and mix with the cabbage. Season with salt and pepper, and a little chopped pickle, and cover with mayonnaise dressing. — Mrs. M. L. Adams, 576 Willow St., Chicago, 111. VARIATION II. — Moisten diced veal with salad dressing and serve on lettuce leaves. A choice of any or all of the following may be mixed with it: Pounded anchovies, chopped pickles, capers, shredded cabbage, finely cut celery, cold fresh pork or fowl. Season with mustard or horseradish. Garnish with hard-boiled eggs. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. VEGETABLE SALAD.— Chop, dice or slice 4 hard-boiled eggs, 2 onions, 1 bunch of radishes, 1/2 bunch lettuce, 12 mediumsized potatoes, 2 cucumbers. Garnish with parsley or the sliced or quartered eggs. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. VARIATION I. — Separate the leaves of fresh lettuce, wash thoroughly and lay in cold water to crisp; wipe dry and spread out on a flat dish. Peel and slice thinly some raw tomatoes and lay over lettuce; then a layer of cucumbers, and over this another layer of tomatoes. Onions may be added, if desired. Dressing. — Cook the yolk of an egg, stirring all the time to make a smooth paste; let cool; stir the yolks of 2 raw eggs with the cooked one; add j^ teaspoon of mustard, salt and sugar to taste. Stir in 1 tablespoon or more of olive oil, and the juice of 1 lemon. Just before serving pour the dressing over the salad and slice a lemon over the whole, and serve. — Mrs. E. D. Kelley, Winnetka, VARIATION II.— 2 boiled beets, chopped fine, 1 cup celery, also chopped fine; 1 parsnip, 1 carrot, peeled and cut oblong, and laid alternately for garnishing, with salt and whipped cream for dressing. Cool and serve at once. This makes a pretty dish. — Mrs. E. D, Bennett, Bartlett, 111.