Cook 2 pounds beets until skins slip.
Peel and dice.
Make sauce by cooking:

1 tbsp. cornstarch                                         1/2 c. sugar
1/4 c. water                                                    1/2 c. lemon juice  or vinegar
1/2 tsp. salt

Cook cornstarch, water, salt, sugar and lemon juice together for 5 minutes. Pour over diced beets and allow to stand for a few minutes before serving. Serves 6.

POTATO LOGS                                                    Emily Morgan

                                      4 servings

2 c. mashed potatoes                                          1 tbsp. butter
1/8 tsp pepper                                                      1 egg yolk
1 tbsp. grated onion                                             1/2 c. fine bread crumbs
1 egg plus 2 tbsp. water, beaten                        Crisco for frying

Mix potatoes with 1 egg yolk and the grated onion. Shape into rolls about 2 1/2 in. long, and thick as a finger. Coat with flour, roll in egg and water mix, then roll in bread crumbs. Fry slowly in Crisco until brown on all sides. Serve piping hot with tomatoes and cole slaw. This is a good way to use any left-over potatoes

COLE SLAW, CREAMY                                     Beulah Noland

1 large head cabbage                                         1/2 c. vinegar
2 tbsp. sugar                                                         1/2 tsp. salt
Pepper and paprika                                             1/2 c. minced green pepper
2 tbsp. minced pimiento
1/4 c. mayonnaise or other good salad dressing
1/4 c. heavy cream

Shred the cabbage and soak in ice or very cold water for 30 minutes. Drain and dry thoroughly. Add the vinegar, sugar, salt, pepper and paprika. Toss, and let marinate for an hour. Drain again, squeezing the cabbage slightly to remove any extra liquid. Whip the cream and mix with the mayonnaise. Pour over the cabbage mixture and toss thoroughly. Arrange on lettuce. Serves six.

PLAIN COLE SLAW 1

Shred crisp cabbage very finely. Place in ice water with a little lemon juice, then drain. Add a grated carrot with a little minced green pepper or pimiento for color value, and moisten with any good boiled salad dressing or mayonnaise thinned with light cream or top milk. Serve very cold.

PLAIN COLE SLAW I I

Prepare cabbage as for Cole Slaw I. After draining, marinate with a little french dressing and chill for one hour. Now combine 1 c. finely chopped celery, 1 c. thinly sliced cucumber, chopped fine. At serving time add enough more French dressing or any other preferred dressing to moisten thoroughly.

SCALLOPED CORN                                             Ellen McCamey

1 can cream style corn                                           1/2 c. sugar
 2 well beaten eggs                                                1/4 tsp. salt
1/4 c. cropped pepers (green)                              1/4 c. chopped pimientos
1/2 c. cream or whole milk                                     1/2 c. bread crumbs

Mix all the above ingredients and bake in baking dish 30 minutes.

POTATOES AU GRATIN                                    Beulah Noland

6 med. sized cooked potatoes                            3 tbsp. butter or margarine
3 tbsp. flour                                                            1 1/2 tsp. salt
Pepper                                                                   2 c. milk, heated
1 c. grated cheese

Dice cooked potatoes. Make a white sauce by melting butter in saucepan and stirring in the flour and seasonings. Cook, stirring constantly until the sauce boils and thickens, bubbles. Gradually add the milk, and cook over low heat until the sauce thickens. Stir in 3/4 cup grated cheese and diced potatoes. Turn into baking dish, top with rest of the cheese and bake in oven 375° until cheese melts and browns, about 15 minutes. Serve very hot. Makes 6 servings.

SCALLOPED POTATOES

Peel and wash medium sized potatoes and slice crosswise into thin slices. Drain thoroughly. Arrange in shallow baking dish, first a layer of potatoes, next a sprinkling of cracker crumbs, salt and several dots of butter or margarine, and a bit of grated cheese. Repeat the layers until all the potatoes are used. Pour in hot milk to come level with potatoes, cover and bake in slow oven 300 about one hour, or until potatoes are tender and slightly brown. It may be necessary to add a little more milk during the cooking. Sprinkle with more grated cheese and minced parsley and serve hot.

SPANISH DELIGHT                                           Goldie Routh

Cook 1/2 lb. package of spaghetti. Drain

1 lb. hamburger or ground round steak              1/2 green pepper, chopped
1/2 c. celery, chopped

.Mix and brown above slightly.

ADD:
1 can w. c. corn                                                     1 can tomato sauce
1 can mushrooms (optional)

Mix above with the cooked spaghetti. Mix well, pour into greased baking dish. Sprinkle top with grated cheese, bake  30 minutes in moderate oven, or until cheese is slightly brown. This may be prepared in advance and re-heated just before serving.

SPANISH RICE                                         Ellen McCamey

1/4 c. bacon drippings                              1 med. onion, thinly sliced
1/2 med. green pepper, diced                 1 1/3 c. cooked rice
2 c. tomato sauce                                      1 tsp. salt
Dash  pepper                                             1 tsp. prepared mustard (optional)
1/2 c. water

Fry onions, green pepper and rice in bacon drippings until browned lightly. Add l/2 c. water, tomato sauce and seasoning. Bring to a boil, cover tightly, and simmer for 10 min.

SWEET POTATO SURPRISES                      Ella Sullivan

2 c. sweet potatoes                                            1/8 tsp. pepper
1 egg                                                                    8 marshmallows
1/2 tsp. salt                                                          1/2 c. corn flakes

Combine warm, mashed potatoes with beaten egg, salt and pepper.. Add a little milk if mixture is too dry to form into balls. Make 8 balls with a marshmallow inside each. Roll in crushed corn flakes. Fry in deep fat until golden brown.

SWEET POTATO PUDDING                           Wilma Pearson

1 1/2 c. grated raw sweet potatoes                   1 1/2 c. cold water
1/4 c. sugar                                                          3 tbsp. butter or oleo
1/4 tsp. cinnamon                                                Grated rind of 1/2 orange
1/8 tsp. allspice

Combine the potato with the water (or milk may be used), sugar, salt and spices. Stir in melted butter and orange rind. Turn into greased casserole and bake in moderate oven, 350⁰ for 30 min. keeping the dish covered. Then uncover dish and bake for 30 min. or until a knife inserted in the center comes out clean.

APRIL SALAD                                                     Mrs. D. M. Rodney

Grate with coarse grater;

1 c. raw carrots                                                      1 c. raw cabbage
1 c. firm tart apples                                               1 c. celery stalks

Make a dressing of 1 c. thick cream (sweet  or sour), ? tbsp. vinegar, 2 tbsp. sugar, 3/4 tsp. salt and a dash of pepper . Pour over cabbage mixture and mix well.

BELIEVE IT OR NOT SALAD                          Mrs. Earl Wood
 

Arrange 2 tbsp. whipped cream on a nest of lettuce leaves to form the white of egg: invert on top of the whipped cream two halves of peeled apricots, to resemble the "sunny side up" of egg yolks. Two thin slices of banana, size of bacon strips, arrange on lettuce and streak with lines of chocolate and red fruit coloring. This provides the bacon to accompany the "eggs" and you  have bacon and egg salad. Believe- it-or-not!

CRANBERRY SALAD                                      Cleo Abercrombie

1 lb. ground cranberries                                       2 c. sugar
Pinch salt                                                              1 c. chopped apple
2 pkgs. Lemon Jello                                            1 celery
1 c. nut meats                                                       3 c. hot water

Sprinkle sugar and salt over cranberries and let stand few minutes. Make jello using only the 3 c. hot water. When jello begins to set, andd fruit , sugar, celery, salt and nuts.

CHERRY SALAD                                              Mrs. W. F. Cooley

Dissolve two packages of Knox gelatin in juice of 1/2 lemon in a cup. Finish filling the cup with orange juice, fresh.

Empty 1 can of cherries into pan. Add 1 c. sugar and bring to boil. Remove from stove and add above gelatin mixture. Set aside to cool. When it begins to thicken add 1 c. chopped celery and 1 c. pecans or other nuts. Place in refrigerator to set.

CABBAGE SALAD                                         Mrs. Andrew Ship

chop:
1 qt cabbage                                                     1/2 c. sugar
1 tbsp. flour                                                        1 egg

Add 1/2 c. milk and cook over low heat until thick. Then add 4 tbsp. vinegar and 1 tsp. butter and a pinch of salt. Stir into chopped cabbage and serve.

CHRISTMAS SALAD                                 Mrs. W. F. Cooley

Prepare two boxes of cherry jello according to directions. When it begins to thicken add:

1 c. chopped celery                                       1 c. nuts
1 lb. cranberries which have been prepared with sugar and cooked until they start to pop, about five minutes. Thes should be cooled until they begin to jell.

Place in refrigerator to set.

CHICKEN SALAD                                     Chris Thompson

3 c. cubed chicken, cooked                       1 1/2 c. diced celery
1 tsp. salt                                                      3 hard-cooked eggs, diced
3 sweet pickles, chopped                           Mayonnaise

Combine chicken, celery, salt, eggs and pickles. Moisten with mayonnaise.

CRISP VEGETABLE SALAD                 Wilma Pearson

1 small head lettuce, shredded                1 small cucumber pickle, chopped
1small green sweet pepper, chopped    1 c. chopped celery
1 c. chopped tomato                                 2 tender spring onions or 1 onion minced

Keep above ingredients crisp until almost time to serve, then cover and toss gently with mayonnaise or French dressing as desired.

FRUIT SALAD                                           Emma Belle Cripps

1 No. 2 can fruit cocktail                             2 slices pineapple cut into bits
2 diced bananas

Combine above ingredients.

Sauce for Salad:
1/2 c. butter                                                 1 c. sugar
1 tbsp. flour                                                 1 egg
1/2 c. whipped cream                                1/3 c. pineapple juice

Boil together pineapple juice, butter sugar, flour and egg until it begins to thicken. Cool and fold in whipped cream, then fold this Into fruit.

DIVINITY SALAD                            Mrs. C. F. Cox

Part 1
4 egg yolks                                       1/2 c. milk
Juice of 1 lemon                              4 tbsp. sugar

Cook until thick. When custard cools add 1 pt. of heavy, whipped cream.

Part 2;

1 lb. diced marshmallows               1 No. 2 1/2 can  drained and diced pineapple
1 No. 2 1/2 can Royal Ann cherries drained and pitted

Combine the two parts and let stand over night in refrigerator. For extra color and flavor, a few maraschino cherries, diced, may be added.

GERMAN HOT POTATO SALAD           Geraldine Wilhelm

Boil 4 medium sized potatoes until tender; peel and slice very thinly in bowl. Add 1/2 onion, sliced thin. 3/4 tsp. salt and 1/8 tsp. pepper. Cut 8 slices bacon into small pieces and fry until crisp. Add 1 tbsp. sugar and 1. c mild vinegar and heat to scalding point, and pour over potatoes. Mix carefully to avoid breaking the potato slices. Heat over hot water and serve piping hot. Serves 4.

GRACE'S SALAD                                     Grace Twogood

1 pkg lemon jello dissolved in
1 c. hot water                                               1 tbsp. vinegar
1/4 tsp salt

Add
1 c. crushed pineapple and let stand  until thick.

Beat together:
1/2 c. Pet milk                                             2/3 c. Miracle Whip
Add:
1/2 c. chopped cabbage                           3/4 c. grated carrot
1 small pimiento

Add last ingredients to first mixture, and chill.

JELLO SALAD -THREE LAYERS       Cleo Abercrombie

2 pkgs. Jello                                              1 pkg. Philadelphia Cream Cheese
1 med. can Fruit Cocktail                        1 c. mayonnaise
1 envelope gelatin

Drain juice off can of fruit. Mix 1 pkg. Jello and half of drained fruit cocktail, and let set until firm

Heat juice, add cheese and mayonnaise and the gelatin mixed with enough cold water to make a paste and cool. When cool, pour over first layer and chill until firm. Mix second pkg. of Jello and remainder of fruit. Cool then pour over cheese layer. Let all set until firm.

QUICK EASY SALAD                              Barbara Floyd

Prepare 1 pkg. Lemon Jello according to directions. When cool and partially set add 1 c. finely grated carrots, mixed in thoroughly. Let set in refrigerator until almost ready to serve. Place1 tbsp. of the Jello in a lettuce leaf cup. This is delicious with baked chicken, turkey or goose.

LETTUCE ROLL UPS                           Mae Lynch

Cream together:
1 pkg. cream cheese                               2 tbsp. relish
Dash of salt

Spread on: 6 crisp lettuce leaves.

Roll each tightly and place on plate, open side down. Chill in refrigerator for several hours. To serve, unmold on cold platter, and fill center with 3 c. fresh, canned or frozen fruit. Serves 10.

MACARONI SALAD                                Polly Smith

4 c. cooked macaroni                              1 small onion,  diced
3 diced pimientos                                    4 hard cooked eggs
3 sweet pickles                                        Celery or celery seed

Mix all above ingredients

Dressing:
1 tsp. mustard                                           3 tbsp. mayonnaise
2 tsp. vinegar                                            1 tsp. pickle  juice
Salt and pepper

Add dressing to first mixture, chill and serve.

MARY'S SPECIAL                                   Mary weaver Crowley

Melt 20 marshmallows in 2 c. boiling water, and dissolve 1 pkg. lime Jello in same water. Let congeal. Whip with beater and add 1 pkg. Philadelphia  Cream Cheese, softened with a little cream. Whip until well mixed. Add a small can of crushed pineapple and 1 c . of whipped cream. Return to refrigerator for 30 minutes. Serve as a salad for cool summer eating.

QUICK SALAD                                        Dora Reed

On each plate, shred a small amount of lettuce On this place a tbsp. cottage cheese and 1 tbsp. of crushed pineapple. In center put 1 tsp. of salad dressing.

SPANISH CORN SALAD                      Sara Zo Lynch

1 No. 1 can whole grained corn             1 chopped pimiento
1 chopped onion                                     1 chopped green pepper
1 c. chopped cucumbers                        8 tomatoes
Tabasco Sauce                                       Lettuce
Salad Dressing

Select tomatoes of uniform size. Scoop out centers. Mix tomato centers with corn, chopped pimientoes, pepper, onions, cucumbers and seasoning. Blend with dressing. Fill tomato cups. Top with mayonnaise and a dash of paprika. Place each tomato on lettuce leaf to serve.

24 HOUR  SALAD                                   Quince Dowell

1 can pineapple                                        1 can Royal Ann  Cherries
3 oranges, diced                                      1/2 lb.  marshmallows, quartered

Drain pineapple and dice it. Crain cherries and remove seeds, then mix with the following dressing:

2 tbsp. lemon juice                                   1/2 c. sugar
1 egg

Cook until thick. Let cool and fold in 1 c. whipped cream. Mix all together and leave in refrigerator 24 hours.

DRESSING FOR FRUIT SALAD         Goldie Routh

Bring to a boil:
2 tbsp. vinegar                                         1/2 c. water

4 beaten eggs                                            1 c. sugar
1 c. vinegar                                                 1 tsp. salt
2 tsp. mustard                                             Pinch of cayenne pepper

Cream eggs, and sugar and add mustard salt, and cayenne and lastly, vinegar. Cook in double boiler until thick. Add two tbsp. butter.

VEGETABLE SALAD DRESSING       Mae Lynch

1 can plain tomato soup                 1/2 can Wesson oil (use the soup can to measure)
1/2 of same can vinegar                 1 1/2 tsp. garlic juice
Salt and pepper to taste

Mix all together and cook slowly, stirring constantly. Cool before using.
 
SWEET SOUR DRESSING                   Thelma Wilson

1/2 c. sugar                                                1/2 c. vinegar
1 tbsp. salad oil                                         1 tsp. salt
1/4 tsp. pepper                                          1 tsp. prepared mustard
1 tsp. paprika                                             1/2 tsp. Worchestershire sauce
1 tbsp. each, minced onion, chives, celery, green pepper, pimiento and parsley.

Combine all ingredients in the order given. Add a piece of ice and beat until thickened. Especially good with fish salads.

HORSERADISH CREAM DRESSING

1/2 c. heavy cream                                    3 tbsp. white vinegar
2 tbsp. grated horseradish                       1 finely minced shallot
Dash each of salt and pepper

Beat the cream until very stiff then gradually add the vinegar, still beating. Season and fold in the horseradish and shallot.

APPLE STUFFING (For Duck or Goose)

1 minced onion                                          2 tbsp. butter or oleo
1/2 c. chopped celery                               1/2 c. bread crumbs
Salt and pepper to taste                           1/2 c. peeled, chopped tart apples

Melt the butter in a skillet and brown the onion. Add the rest of the ingredients, seasoning to taste, and mix thoroughly. Heat thoroughly, and stuff the bird. Above amount is sufficient for a duck. Should add more for goose. Also, enough stock should be added to moisten mixture. If the apples are omitted and 2 small cans oysters are added, you have an oyster stuffing that is super for goose,

GIBLET DRESSING FOR TURKEY

2 qts. day-old bread, crumbled      2 tsp. salt
1/2 tsp. pepper                                 I tsp. sage
3/4 c. butter                                      1 minced onion
3 tbsp. minced celery                      Minced cooked giblets (heart, liver and gizzard.)
Milk or giblet broth

Combine the crumbs and seasonings with the onion and celery first, simmer until tender, but not brown, in 2 tbsp. of the butter. Add the remaining butter with the minced cooked giblets. If a moist stuffing desired add broth.