The Portland Woman's Exchange Cook Book

Beat the cream stiff, then fold in the thick tomato pulp, lemon juice, sugar and salt. Mrs. A. F. Biles. Boiled Mayonnaise or Mustard Sauce. This requires a small granite pan, holding IJ/2 pints; level tablespoon each of flour, Colman's mustard and granulated sugar; piece of sweet butter, size of big walnut, and 1 egg. Stir together with 1 cup of vinegar and water, mixed; then put on fire and stir until smooth, being careful that no lumps appear. Draw away from the heat and add 2 tablespoons of olive oil, and it is ready to serve. This is sufficient for six people. Mrs. Alex Kunz. Stuffed Artichoke Salad. Boil artichokes ^ hour, drain and cool, cut tops off about 1 inch from tip. Carefully scrape out inside, leaving enough of the lower part of the heart to form a cup. Cut the part of the removed heart into small pieces and scrape soft part from the center. Mix with chopped, celery and some chopped English walnuts. Add mayonnaise and fill artichokes. Put teaspoon mayonnaise and half a walnut on top. Serve on lettuce. Mrs. James Canby. Orange Salad. Separate the oranges in sections, keeping each section whole and removing all the skin that divides them. Arrange on lettuce leaves and chill. Dressing: Have the olive oil and the vinegar cold. Take 4 tablespoons of powdered sugar, a pinch of salt and enough paprika to make it pink, and put through a fine sieve. Beat in well 8 tablespoons of olive oil and add slowly 1 tablespoon of tarragon vinegar and 1 tablespoon of plain vinegar, and continue to beat until thoroughly mixed. Set on ice to chill and beat again before pouring over the oranges. Mrs. E. C. Shevlin. Pastry Banbury Tarts. 1 cup sugar. 2 rolled Long Branch crackers. 1 beaten egg. 1 cup chopped raisins. Juice and a little grated peel of a lemon. Put a teaspoon of this mixture on a round of puff paste. Wet the edges and press closely together. Prick holes in top with fork and bake. Mrs. E. C. Shevlin. Chess Cakes. Line tart pans with rich paste, and half bake. Fill with following mixture: 1 cup chopped raisins. 1/2 cup butter. Yolks of 2 eggs. 1 cup sugar. 1 whole egg. Make frosting with whites of 2 eggs and 1 tablespoon of sugar. Flavor with rose water. Miss Failing, Virginia Chess Cakes. Weigh 6 eggs in their shells. Same weight of sugar and a little less than the same weight of butter. Cream sugar and butter, add beaten whites, and flavor to taste. Bake in patty pans lined with puff paste. The pastry should be baked a little before filling. Mrs. J. K. Gamble. Chocolate Pie. Line a deep pie plate with rich crust. Dissolve in saucepan 3 squares of chocolate in |/2 cup milk. Beat yolks of 3 eggs thoroughly with j/2 cup of sugar. Stir in the hot chocolate. Put it back on range and add 1 teaspoon butter and 1 heaping teaspoon of cornstarch dissolved in a little milk. Let it come to boiling point, when remove- and cool. Bake crust first and when chocolate mixture is cold mix in Yi of the whites of eggs beaten until stiff. Put other half on top as a meringue and bake in hot oven until a golden brown. Mrs. George W. Hoyt, Sr. Cream Pie. 1 cup cream. 1 cup milk. Yolks 3 eggs beaten. 3 tablespoons sugar. |/2 tablespoon cornstarch. 1 tablespoon Hour. Cook until thick and beat until creamy. Put in a baked crust, add meringue and bake. Mrs. S. M. Mears. Cocoatnut Pie.