WATKINS COOK BOOK

SALAD DRESSING WITH FRUIT JUICE

Y{ cup lemon juice

lf cup orange juice lf cup pineapple juice lf cup sugar

4 cup whipped cream 2 eggs

Boil the fruit juice, beat the eggs with the sugar, add them to the juice, cook enough for the eggs to thicken. Remove from fire, set the saucepan in. cold water, beating constantly. When about to serve, add the whipped cream.

DRESSING FOR LOBSTER

1 egg

2 tablespoons butter

¥% tablespoon salt

3 tablespoons sugar

1 teasp. Watkins Mustard 2 tablespoons flour

1 cup vinegar

Soften butter with the egg, add the mustard, sugar, salt and flour. Beat and add the vine- gar. Cook, stirring constantly until creamy in appearance. Strain, and allow to cool.

Pickles and Relishes

TOMATO CATSUP

Select only ripe tomatoes for catsup, wash, but do not peel, cut out green cores and decayed spots, quarter, measure and place in kettle. To each gallon of tomatoes add level cup finely- chopped onion. Boil until both tomatoes and onions are soft. Strain, mashing through all the pulp possible. Measure and add to 1 gallon of this, 14% teaspoons Watkins Cloves, 114 teaspoons Watkins Ginger, 1 teaspoon red pepper, 11% teaspoons Watkins Cinnamon, 1 teaspoon Watkins Allspice, 1 teaspoon Watkins Black Pepper, 34 cup sugar, 4 cup salt, 1 pint vinegar. Boil until thick, then bottle.

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PICKLED BEETS

1 quart sliced boiled beets 3 cups beet water

1 cup sugar

2 cups vinegar

1 teaspoon Watkins Cloves 4 teasp. Watkins Nutmeg

Beets must be_ thoroughly scrubbed with brush before boil- ing, so that the water in which they are cooked may be per- fectly clear and bright in color. Boil liquid, sugar and spices to- gether for a moment, add beets, when thoroughly hot put into scalded jars and seal.