Vegetarian Cook Book

Lemon juice, 4 tablespoons. Corn-starch, 1 rounded teaspoon. Eggs, 2. Sugar, 1 level teaspoon. Put the cream into a double boiler. When scalding hot, add the corn-starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. With the yolks of the eggs put the salt and sugar ; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold. This dressing may be used the same as mayonnaise. WHITE CREAM SALAD DRESSING Make the same as cream salad dressing No. 1, omitting the yolks of the eggs. CREAM SALAD DRESSING NO. 2 Cream, 1 cup. Corn-starch, 1 tablespoon. Egg white, 2 tablespoons. Lemon juice, 3 tablespoons. Oil, 2 tablespoons. Powdered sugar, 2 teaspoons. Salt. Heat the cream in a double boiler, thicken with cornstarch, add sugar, and remove from the fire; when partially cool, put in the beaten white; and when cold, the oil and salt. Just before serving, add the lemon juice. JOHNSON'S CREAM SALAD DRESSING Lemon juice, % cup. Sugar, 1 tablespoon. Rich milk or cream, % cup. Oil, 1 tablespoon. Salt, 1 teaspoon. Eggs, well beaten, 2. Corn-starch, 2 teaspoons. Add the sugar, salt, and oil to the lemon juice; heat, and thicken with Corn-starch braided with a little water; stir in the eggs; remove from the stove, and add the cream. CREAM TOMATO SALAD DRESSING Cream, 1 cup. Tomatoes, strained, 1-3 cup. Lemon juice, 14 cup. Salt. Beat the cream until stiff, then fold in the thick tomato pulp, lemon juice, and salt. UNCOOKED SWEET SALAD DRESSING Cream, thick, % cup. Lemon juice, 1 tablespoon. Sugar, 1 tablespoon. To the thick cream add the sugar; stir well, and then slowly add the lemon juice, constantly stirring. This should thicken at once. NUT FRUIT SALAD DRESSING Nut butter, 1 heaping dessert-spoon. Red grape juice, 1 cup. Dilute the nut butter with the grape juice as if to make nut cream. Cook over a double boiler until it thickens, remove, and cook on the stove until of proper consistency. GOLDEN SALAD DRESSING Pineapple juice, 1/3 cup. Lemon juice, 1/4 cup. Eggs, beaten, 2. Sugar, 1-3 cup. Corn-starch, 2 teaspoons. After beating the eggs well, add the pineapple juice, lemon juice, sugar, and a small pinch of salt. Beat together and cook in a double boiler. Let cook about two minutes, and add the corn-starch. RED SALAD DRESSING Strawberry juice, % cup. Lemon juice, 3/4 cup. Sugar, 14 cup. Butter, 1/2 size of walnut. Corn-starch, 2 teaspoons. Stem and wash sufficient berries to make one half a cup of juice; add half the sugar, and crush well; allow to stand in a cool place for two hours; shake through a fine sieve to obtain juice; add to the juice the lemon juice and butter, bring to the boiling point, and stir in the remainder of the sugar, with which has been thoroughly mixed the corn-starch. Cook and cool, and add to the salad. STEAMED APPLE PUDDING Apples, 6, Seedless raisins, 1 cup. Bread crumbs, 3 cups. Eggs, 4. Fruit juice, l^ cup. Sugar, l^ cup. Lemon flavor if desired.