PILGRIM COOK BOOK 53
1½ cups; chill until crisp in cold water, drain and dry. Remove stones from 4 olives and finely chop them. Parboil ½ red pepper 10 minutes, remove seeds and cut ½ the pepper in strips, the remainder in fancy shapes. Mix veal, celery, olives, pepper strips, and marinate with French dressing. Moisten with cream salad dressing, mound in a bowl and mask with dressing. Garnish with celery tips and peppers cut in fancy shapes and cucumber pickles cut in strips.—Mrs. O. A. Skibbe.
Puddings and Desserts
One egg, ½ cup sugar, 1 tablespoon cornstarch. Whip this to a foam, then add 1 pint boiling milk; boil until thick, lastly add 1 teaspoon vanilla.—Miss L. Gansz.
One cup powdered sugar, ¼ cup butter, 1 tablespoon cream, ⅔ teaspoon vanilla, ⅓ teaspoon lemon extract. Cream butter, add cream, sugar and flavoring.
Stir together 1 cup white sugar, ½ cup butter until creamy and light; add vanilla to taste or flavor with raspberry or strawberry juice. The froth of an egg beaten stiff.
Mix thoroughly ½ cup sugar, 1 tablespoon flour. Stir it into 1 cup boiling water. Let boil; when clear add 2 tablespoons butter and 1 teaspoon vanilla. Beat until butter is melted.—Alicia K. Steinhoff.
Stir a heaping teaspoon of cornstarch into a little cold water to a smooth paste; add a cup of boiling water with one cup of sugar, a piece of butter size of an egg, boil together 10 minutes, remove from the fire, and when cool stir into it ½ cup of wine.—Mrs. O. Kleppisch.