Delicacies

2 cups milk- Pour part 1 over part 2. Cover with cracker crumbs and bake until set, about Yi hour. Serve hot on lettuce leaves with mayonnaise, (serves eight) — Mrs. Lester Wilson. —31— Salads and Salad Dressings Thursday Club Delicacies Nile Salad \]/2 cups cold chicken cut in 1 cup celery, chopped small pieces ]/> cup nuts Yi cup tuna Put walnuts in pan, sprinkle with salt and V~\ tablespoon butter, brown in oven, stirring occasionally, then cut in small pieces. Mix and serve with mayonnaise or French dressing. —Mrs. Olive Taylor. Chicken Salad 2 cups diced cooked chicken lA cup diced sweet pickles 1 cup diced celery Y* cup chopped pecan, meats 1 cup diced apple 2 hard boiled eggs, chopped 1 tbsp. chopped pimento Salt, paprika, lemon juice and mayonnaise to taste. — Mrs. Jack Foerster. Roquefort Cheese Dressing 1 tablespoon cornstarch 1 teaspoon paprika Rub this smooth with yolk of 1 ounce Roquefort cheese 1 egg Y* cup sweet cream 1 tablespoon salt 1 pint olive oil 1 tablespoon sugar Mix all together well, then add Y* pint tarrigan vinegar. — Mrs. Hal Hotchkiss. French Dressing 5 tbsp. oil Cayenne, mustard, sugar salt, pepper 3 tbsp. lemon juice Beat well with egg beater and keep cool. — Mrs. Robert Nievnan. Salad Dressing — Uncooked 3 eggs (beat till light — use 2 heaping tbsp. butter (melted) entire egg) 1 cup vinegar 1 tsp. salt 1 can Eaglebrand milk 1 tsp. mustard , (small) — Mrs. George Edwards. —32— Thursday Club Delicacies Salads and Salad Dressings Salad Dressing — Lettuce 8 tbsp. sugar 3 eggs, well beaten 1 tsp. salt lA cup water 1 tsp. mustard Ya cup vinegar 1-3 cup butter Cook until thick, and use cold. — Mrs. Fred J. Allen. One-half Minute Fruit Salad Dressing 2-3 cup condensed milk 1 tablespoon sugar juice of one lemon Mix together in cup and pour over fruit. — Mrs. Frankie Foelschotv. Russian Dressing For Head Lettuce cup olive or salad oil % teaspoon mustard 4 cup mild vinegar dash cayenne pepper teaspoon salt 1 slice onion teaspoon sugar 7 stuffed olives /2 teaspoon paprika 4 sweet pickles or 4 teaspoons teaspoon catsup India relish i teaspoon Worcestershire 1 small stalk celery sauce 2 hard boiled eggs (The onion, olives, pickles, celery and eggs must be chopped fine.) Put together in jar and shake well. Chill and serve on lettuce. — Mrs. Logan B. Rudrauff. Fruit Salad Dressing 1 egg yolk 1 tb.^p flour l/2 tsp mustard Yx tsp salt 2 tsp sugar pinch cayenne pepper Mix above ingredients until smooth, us:ng a little water if necessary. Heat until boiling the juice of one lemon and one cup of water. Pour over paste and boil until thick (consistency of cream). While hot beat in one tbsp butter. When cool, mix with cream. — Mrs. Donald McLeish. Salads and Salad Dressings Thursday Club Delicacies Fruit Salad Dressing 2 eggs 1 tablespoon butter 2 tblsps. vinegar or lemon y2 pint of whipped cream 2 tblsps. sugar Pinch of salt Beat up eggs in double boiler, add vinegar, sugar, salt, butter and cook until thick. Cool and add whipped cream. — Mrs. E. F. Hoover. Fruit Salad Dressing 3 eggs well beaten y2 tsp salt Y?. cup pineapple juice y2 cup lemon juice Yi cup sugar butter size of an egg