Page:The Pilgrim Cookbook.djvu/57

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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

Cream Sauce.

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.

Hard Sauce.

One cup powdered sugar, ¼ cup butter, 1 tablespoon cream, ⅔ teaspoon vanilla, ⅓ teaspoon lemon extract. Cream butter, add cream, sugar and flavoring.

Hard Sauce.

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.

Vanilla Sauce.

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.

Wine Sauce.

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.