Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Chop all fine and mix to a paste with six tablespoons of salad dressing, one-half teaspoon of salt and one teaspoon of paprika.

Spread between the prepared bread and then cut into two pieces.  Wrap in wax-paper until needed.

MY IDEAL APPLE SAUCE

Wash one-quarter peck of apples and then cut in pieces and place in a saucepan and add three cups of water.

Cook until soft and then rub through a fine sieve.  Sweeten with

  One cup of sugar,
  One-half teaspoon of nutmeg,
  One teaspoon of vanilla.

If red apples are used, this makes a most delicious pink-looking sauce.  No need to peal or core apples.

APPLE CROQUETTES

Wash and cut into small pieces six medium-sized apples and then place in a saucepan and add one cup of water; cook slowly until the apples are soft, and then rub through a fine sieve and add

  One-half cup of brown sugar,
  One teaspoon of nutmeg,
  One teaspoon of grated rind of lemon,
  Two and one-half cups of bread crumbs,
  One-half cupful of finely chopped raisins.

Mix thoroughly and then mould into croquettes and roll in flour, then fry until golden brown in hot fat.  Serve with a custard sauce.

SALMON SANDWICHES

Open and drain a can of salmon and then remove the skin and bones.  Place the salmon in a bowl and add

  One onion, grated,
  One-quarter cup of finely chopped parsley,
  One-half cup of salad dressing,
  Juice of one-half lemon.

Mix and then prepare the bread.  Place a leaf of lettuce on the bread and then spread the prepared filling, season and place the top slice of bread in position and cut into triangles.

ORANGES

The first orange crop of the season usually reaches the market about the end of October.  The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.

ORANGE SYRUP

Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan.  Place where it will heat very slowly and then the sugar will melt.  Stir frequently and do not let it boil.  Cover closely and then strain into sterilized bottles.  Place the bottles in a hot-water bath and process for forty minutes.  Place the corks in the bottles and when cool dip in melted sealing wax.  This recipe may be divided.  To be used for making drinks, sauces, etc.

ORANGE JUICE

Place in a bowl

  Juice of twenty-five oranges,
  Grated rind of ten oranges,
  One pound sugar

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.