200 Super Salads - Hamlyn All Colour Cookbook by Alice Storey

By Alice Storey

Hamlyn All color Cookbook: 2 hundred large Salads presents two hundred diverse salads for each party together with fit summer season salads, unique fruit salads and hot salads for iciness. appealing photos and transparent directions make this publication ideal for each cook dinner. provided in a convenient structure with easy-to-follow recipes, two hundred tremendous Salads is superb price for funds.

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M. Antrobus Select several smooth potatoes, wash thoroughly and bake in moderate oven. When done, cut off top and dig out potato (be careful not to break hull). Season with salt, butter and cream or rich milk. Add the well beaten white of one egg and one teaspoon baking powder. Beat thoroughly. Fill hulls, put tops in place, stand on end in pan, put in oven and heat thoroughly. Very nice. Potato Dumplings Mrs. G. W. Baxter, Telford, Tenn Grate three of your largest cooked potatoes, then grate eight large raw potatoes, drain through a tea towel, use the starch that has settled on the bottom of the pan for mixing raw and cooked potatoes, one-fourth teaspoon of salt.

Cyrus Mentzer Cut chicken in pieces as to fry. If very fat remove some of fat after it is partly done. Add plenty of butter and when tender the liquid should scarcely cover the meat. Use good milk, flour and pepper for gravy. Chicken Pie Margaret Roberts Select a good sized fowl, joint it, cover well with boiling water, so as to have plenty of liquor for the gravy, season with salt and pepper, cook until tender, lift out of the liquor into a good sized dripping pan, sprinkle a little more salt and pepper, and a few bits of butter over it.

Turn into a tureen and garnish with sliced hard boiled eggs.

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