Part 5

_Canned._—Commercially canned vegetables need reheating only. If liquid is not served with the vegetable, save it for other uses. (See Ways to Use Leftovers, p. 75.)

Unless you are absolutely sure home-canned vegetables have been processed correctly, bring them to a rolling boil. Then cover and boil for at least 10 minutes. Boil spinach and corn 20 minutes. If food looks spoiled, foams, or has an off-odor during heating, destroy it.

Serving boiled vegetables

_Hot, seasoned._—Any vegetable or a combination of two or more.

Before cooking, add a pinch of an herb, such as marjoram or thyme. Or after cooking, season with butter, margarine, or drippings—or with salad oil and lemon juice, horseradish, or garlic. Or sprinkle cooked vegetables with herb vinegar or crumbled bacon.

_Mashed._—Potatoes, sweetpotatoes, turnips, rutabagas, kohlrabi, carrots, winter squash.

Drain and mash cooked vegetable. Add hot milk or cream to moisten if needed. Season with salt, pepper, and butter or margarine. Beat until fluffy.

_Creamed._—Peas, carrots, celery, cabbage, asparagus, broccoli, potatoes, snap beans, onions, lima beans, cauliflower, spinach.

For 6 servings, combine 3 cups drained cooked vegetable with 1½ cups medium white sauce (p. 57); heat. You may prefer thin white sauce with potatoes or lima beans.

For quick creamed vegetables, pour 1 can (10½ ounces) undiluted condensed soup—Cheddar cheese or cream of celery or mushroom—over 3 cups drained cooked vegetable; heat.

BOILING GUIDE FOR FRESH VEGETABLES

_Boiling time Vegetable (minutes)_

Asparagus: Whole 10 to 20 Tips 5 to 15 Beans: Lima 25 to 30 Snap, 1-inch pieces 12 to 16 Beets: Young, whole 30 to 45 Older, whole 45 to 90 Sliced or diced 15 to 25 Beet greens, young 5 to 15 Broccoli, heavy stalks, split 10 to 15 Brussels sprouts 15 to 20 Cabbage: Shredded 3 to 10 Quartered 10 to 15 Carrots: Young, whole 15 to 20 Older, whole 20 to 30 Sliced or diced 10 to 20 Cauliflower: Separated 8 to 15 Whole 15 to 25 Celery, cut up 15 to 18 Chard 10 to 20 Collards 10 to 20 Corn, on cob 5 to 15 Kale 10 to 15 Okra 10 to 15 Onions 15 to 30 Parsnips: Whole 20 to 40 Quartered 8 to 15 Peas 12 to 16 Potatoes: Whole, medium size 25 to 40 Quartered 20 to 25 Diced 10 to 15 Rutabagas, pared, cut up 20 to 30 Spinach 3 to 10 Squash: Summer, sliced 8 to 15 Winter, cut up 15 to 20 Sweetpotatoes, whole 35 to 55 Tomatoes, cut up 7 to 15 Turnips: Cut up 10 to 20 Whole 20 to 30 Turnip greens 10 to 30

_Chilled, in salads._—Chill cooked vegetables and marinate them in sweet french or italian dressing. See recipes on page 53.

_With a sauce._—Suggestions for vegetable and sauce combinations follow. Sauce recipes begin on page 57.

• Asparagus—mock hollandaise sauce, lemon-butter sauce, egg sauce.

• Green beans—quick mushroom or celery sauce.

• Broccoli—sour cream sauce, lemon-butter sauce, mock hollandaise sauce.

• Cauliflower—lemon-butter sauce, cheese sauce.

• Peas—onion sauce, quick mushroom or celery sauce.

• Potatoes—sour cream sauce, cheese sauce.

• Spinach—lemon-butter sauce, mock hollandaise sauce, egg sauce.

• Sweetpotatoes—honey-orange sauce.

Panned vegetables

Panning is a good way to cook cabbage, carrots, or corn.

For 6 servings, use 1½ quarts finely shredded cabbage or 1 quart cut corn or thinly sliced carrots.

Heat 1½ to 2 tablespoons butter, margarine, meat drippings, or oil in a heavy pan over moderate heat. Add vegetable and sprinkle with ½ teaspoon salt. Add 3 tablespoons water (6 tablespoons for corn) and cover pan tightly to hold in steam.

Cook over low heat until vegetable is tender; stir occasionally to prevent sticking. Cabbage will require 6 to 8 minutes, carrots about 10 minutes, and corn 15 to 18 minutes.

_Variation_

Add finely chopped onion or onion juice before cooking. Or add bits of crumbled crisp bacon or diced ham to cooked vegetable.

Spinach souffle

_6 servings_

1 package (10 ounces) frozen chopped spinach 1 tablespoon finely chopped onion ¼ cup fat or oil ⅓ cup flour 1½ cups milk 1½ teaspoons salt ¼ teaspoon pepper 4 eggs, separated ½ teaspoon cream of tartar

Cook spinach as directed on package, but omit salt. Drain.

Lightly brown onion in fat in a heavy 1-quart saucepan. Blend in flour. Slowly stir in milk. Bring to a boil, stirring constantly. Reduce heat and cook 1 minute more, stirring constantly. Add salt, pepper, and spinach.

Beat egg yolks slightly; stir in a little of hot mixture. Then stir egg yolks into remaining hot mixture and cook 1 minute more. Cool slightly.

Add cream of tartar to egg whites and beat until stiff but not dry. Fold in spinach mixture. Pour into a greased 2-quart casserole. Set casserole in a pan of hot water.

Bake at 350° F. (moderate oven) about 1¼ hours. Souffle is done when a knife inserted in the center comes out clean.

Broiled tomatoes

_6 servings_

3 large or 6 small ripe tomatoes Salt and pepper, as desired 2 teaspoons butter or margarine 2 tablespoons fine dry breadcrumbs

Wash tomatoes; cut off stem ends. Cut large tomatoes in 1-inch slices; cut small tomatoes in half crosswise.

Place cut side up on broiler rack. Sprinkle with salt and pepper. Dot each slice with fat and sprinkle with breadcrumbs.

Broil until tomatoes are soft and crumbs lightly browned, 5 to 7 minutes.

Sweetpotatoes in orange shells

_6 servings_

3 oranges 1 can (1 pound) sweetpotatoes, undrained 2 tablespoons butter or margarine, melted 3 tablespoons brown sugar, packed ½ teaspoon salt ¼ cup flaked coconut 6 miniature marshmallows

Squeeze oranges; save juice.

Remove membranes from orange shells.

Mash sweetpotatoes. Blend in 3 tablespoons orange juice, fat, brown sugar, and salt. Stir in coconut.

Spoon sweetpotato mixture into the orange shells. Place in a shallow baking pan.

Bake at 350° F. (moderate oven) for 20 to 30 minutes, or until lightly browned on top.

Top with marshmallows and bake about 5 minutes longer to melt and brown marshmallows.

Hungarian cabbage

_6 servings_

2 slices bacon 2 quarts coarsely shredded cabbage (about 1 pound) ¾ teaspoon salt Pepper, as desired 2 tablespoons vinegar 2 tablespoons water

Fry bacon until crisp; remove from pan. Add remaining ingredients to fat in pan.

Cover tightly and cook over low heat, stirring occasionally, for 20 to 25 minutes. Cabbage should be tender but crisp.

Crumble bacon over top before serving.

Stewed okra and tomatoes

_6 servings_

1 small onion, chopped 2 tablespoons fat or oil 1 package (10 ounces) frozen okra 1 can (1 pound) tomatoes ½ teaspoon salt ¼ teaspoon pepper

Cook onion in fat in saucepan over moderate heat until lightly browned.

Add remaining ingredients and cook until okra is tender and mixture thickens, 10 to 15 minutes. Stir occasionally to prevent sticking.

Quick cauliflower au gratin

_6 servings_

2 packages (10 ounces each) frozen cauliflower 1 can (10½ ounces) condensed Cheddar cheese soup 2 tablespoons fine dry breadcrumbs 1 teaspoon melted butter or margarine

Cook frozen cauliflower according to package directions.

Drain cauliflower and place in a greased 1-quart casserole. Pour undiluted soup over cauliflower. Mix crumbs with fat and sprinkle over top. Bake at 350° F. (moderate oven) 20 to 30 minutes, or until sauce bubbles and crumbs are brown.

NOTE: Two pounds of fresh cauliflower, separated into small flowerets and cooked until tender, can be used instead of frozen cauliflower.

_Variation_

_Quick spinach au gratin._—Use 2 packages (10 ounces each) frozen chopped spinach. Crumble 6 slices crisp fried bacon over mixture before topping with crumb mixture.

Lima bean creole

_6 servings_

2 packages (10 ounces each) frozen lima beans 6 slices bacon ¼ cup finely chopped onion 2 tablespoons chopped green pepper ½ teaspoon salt Pepper, as desired 2 cups cooked or canned tomatoes

Cook beans as directed on package; drain.

Fry bacon; drain on absorbent paper. In 2 tablespoons bacon drippings, brown onion and green pepper. Crumble bacon. Add browned onion and green pepper, bacon, seasonings, and tomatoes to beans. Cover and simmer gently 15 minutes.

_Variations_

_Green bean creole._—Use 2 packages (10 ounces each) frozen cut green beans instead of lima beans.

_Eggplant creole._—Use 1 medium-size eggplant, pared and cubed, instead of beans. Do not cook eggplant before combining with other ingredients. Increase salt to 1 teaspoon. Cook 15 to 20 minutes, until eggplant is tender.

Scalloped zucchini squash

_6 servings_

6 cups thinly sliced zucchini squash 1 cup boiling water ¾ cup medium white sauce (p. 57) 2 eggs, beaten 1 teaspoon salt ½ teaspoon worcestershire sauce 1 teaspoon finely chopped onion ¼ cup fine dry breadcrumbs 1 tablespoon butter or margarine, melted

Cook squash in boiling water until tender, about 5 minutes. Drain.

Make white sauce.

Stir a little hot white sauce into beaten eggs; then gradually stir eggs into remaining sauce. Stir in salt, worcestershire sauce, onion, and cooked squash.

Put in a greased 1-quart casserole. Mix breadcrumbs with fat; sprinkle over squash mixture. Bake at 325° F. (slow oven) about 35 minutes.

Ham-seasoned green beans

_6 servings_

1½ pounds green beans, broken into short pieces 2 small onions, quartered ½ stalk celery, sliced About 2 ounces cooked ham, cut into bite-sized pieces 2 teaspoons salt Pepper, as desired ½ cup water 1 tablespoon butter or margarine

Place beans in a 2-quart saucepan. Add remaining ingredients. Simmer until beans are tender, 12 to 20 minutes.

NOTE: Instead of fresh green beans, use 2 packages (10 ounces each) frozen cut green beans.

Harvard beets

_6 servings_

3 tablespoons cornstarch ⅓ cup sugar ¾ teaspoon salt 1½ cups beet liquid (or beet liquid plus water) 2 tablespoons vinegar 1½ tablespoons butter or margarine 3 cups sliced cooked or canned beets

Mix cornstarch, sugar, and salt. Blend in beet liquid, vinegar, and fat. Cook over moderate heat, stirring constantly, until thickened.

Add beets to sauce. Let stand 10 minutes, if desired, to blend flavors. Heat to serving temperature.

Eggplant casserole

_6 servings_

2 cups pared, cubed eggplant 2 tablespoons finely chopped onion ¼ cup water 2 eggs, slightly beaten 2 slices soft bread, torn in very small pieces ½ cup milk 1 teaspoon salt Pepper, as desired 1¼ cups shredded sharp Cheddar cheese

Cook eggplant and onion in unsalted water until eggplant is tender, about 7 minutes; drain. Combine all ingredients except ¼ cup cheese; mix well. Pour into a greased 1-quart casserole. Bake uncovered at 350° F. (moderate oven) 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.

Glazed carrots

_6 servings_

2 tablespoons butter or margarine ¼ cup brown sugar, packed 1 tablespoon water 3 cups cooked carrots, cut in strips

Blend fat, sugar, and water in a heavy fry pan over low heat. Add carrots. Cook over low heat 5 to 10 minutes, turning carrots to coat all sides with sirup. Keep heat low to prevent scorching.

Potato patties

_6 patties_

2 cups seasoned mashed potatoes 1 egg or 2 egg yolks, slightly beaten 1 tablespoon finely chopped onion 1 tablespoon chopped green pepper 2 tablespoons fat or oil

Combine all ingredients except fat; mix well. Shape into six patties. Brown well in hot fat, about 4 minutes on each side.

NOTE: Leftover mashed potatoes or instant mashed potatoes, prepared according to package directions, may be used in this recipe.

Stuffed baked potatoes

_6 servings_

6 medium-size baking potatoes 1 package (3 ounces) cream cheese, at room temperature ⅓ cup milk 1 teaspoon salt ⅓ cup butter or margarine Paprika

Rub potatoes with a little fat if soft skins are desired. Bake at 425° F. (hot oven) 50 to 60 minutes, or until potato is soft when pressed. Slash tops lengthwise and crosswise. Fold back flaps, scoop out inside, and mash thoroughly.

Soften cream cheese and blend in milk, salt, and fat until smooth and creamy. Add cream cheese mixture gradually to hot potato, blending thoroughly.

Stuff skins with potato mixture. Sprinkle with paprika. Return to oven a few minutes to brown tops.

Green bean-mushroom casserole

_6 servings_

2 packages (10 ounces each) frozen cut green beans ¼ cup finely chopped onion ¼ cup water 1 teaspoon salt 1 can (10½ ounces) condensed cream of mushroom soup 1 can (4 ounces) mushroom stems and pieces, drained, chopped ½ cup canned french-fried onion rings

Cook beans and chopped onion in water with salt until beans are tender, 12 to 15 minutes. Drain.

Stir in undiluted soup and mushrooms. Pour into greased 1½-quart casserole. Top with onion rings. Cover and bake at 350° F. (moderate oven) 30 minutes, or until mixture is heated through and top is brown.

Onions in mushroom sauce

_6 servings_

1½ pounds small yellow onions 1 cup water 1 teaspoon salt 1 can (10½ ounces) condensed cream of mushroom soup Parsley

Peel and quarter onions. Leave very small onions whole. Simmer onions in salted water 15 to 20 minutes, or until just tender. Drain.

Add undiluted soup and simmer 10 to 15 minutes longer. Garnish with parsley before serving.

Salads and Salad Dressings

What better way to serve a variety of fruits, vegetables, even meats—than in a colorful salad? As an appetizer, a side dish, a dessert, or the main course of your meal, a salad brings lots of goodness to your table. Salads can be light or hearty, depending on the ingredients you choose.

Summertime salads often feature a medley of fresh fruits. Tossed green salads are year-round favorites. Salads made from eggs and potatoes, from seafoods, and from meats and cheeses also deserve a place in your meal planning.

Tips on salad making

Selecting top-quality fruits and vegetables is a good start toward a good salad. Fresh food has eye and taste appeal.

Give salad foods the best care to avoid damage and to keep them fresh. If you prepare salad ingredients ahead of time, store them, without dressing, in the refrigerator.

If you plan to use unpeeled fruits or vegetables in a salad, choose those with smooth, tender, colorful skins.

See page 12 for other pointers on selecting fresh fruits and vegetables. You’ll find suggestions for storing them on page 14.

_For appetite appeal_

Chill ingredients before you mix your salad.

For tossed green salads, tear greens into fairly large pieces. This will give your salad more body.

Always thoroughly drain the greens you use in salads.

Vary your salad greens. Try chicory, escarole, endive, kale, spinach, dandelion greens, romaine, watercress, and chinese cabbage.

Some salad fruits are likely to turn dark on standing; dip these in a little citrus juice.

Drain canned fruits and vegetables before you add them to a salad.

Tips on dressings

Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type dressing, but some are good with french or italian dressing (p. 53).

On vegetable salads and vegetable-fruit combinations, try french, italian, thousand island, or Roquefort or blue cheese dressing (p. 53). Fruit salads taste best with sweet dressings—sweet french, orange-honey, or celery seed dressing ([p. 53]).

Prevent sogginess and wilting by using just enough salad dressing to moisten ingredients. Add dressing to raw vegetable salads at the last minute unless your recipe calls for marinated vegetables.

Salad go-togethers

Some salad combinations are traditional—lettuce and sliced tomatoes, canned peaches and cottage cheese. You can make a variety of salads by sometimes contrasting flavors and textures, sometimes complementing them.

Ingredients that go well together in salads are suggested below.

_Fruit salad combinations_

_6 servings_

• Pare and section 2 grapefruit and 3 oranges. For each salad arrange grapefruit and orange sections on a lettuce leaf; garnish with a maraschino cherry half.

• Lightly mix 1½ cups each of cantaloup, honeydew, and watermelon balls or cubes. Serve on crisp salad greens. Allow about ⅔ cup fruit per serving.

• Drain 1 can (13½ ounces) pineapple tidbits; combine with 3 oranges, pared and sectioned, and 1 banana, sliced. Place on crisp salad greens and sprinkle with ¼ cup chopped walnuts. Allow about ½ cup fruit per serving.

• Lightly mix 2 cups cantaloup cubes; ½ cup fresh blueberries; and 1 large banana, sliced. Serve on crisp salad greens; allow about ½ cup fruit per salad.

• Combine 4 peaches, peeled and sliced; ½ cup halved seedless grapes; ½ cup halved, seeded Tokay grapes; and 1 large banana, sliced. Serve on crisp salad greens; allow about ⅔ cup fruit per serving.

_Vegetable salad combinations_

_6 servings_

• Lightly toss together ½ pound young spinach leaves, torn in bite-size pieces; 2 green onions, thinly sliced; and 4 crisp bacon strips, crumbled. Garnish with 2 hard-cooked eggs, chopped.

• Lightly toss together 2 carrots, thinly sliced; ½ head raw cauliflower, thinly sliced; ½ head lettuce, torn in bite-size pieces; ¼ cup chopped green pepper; and 2 tomatoes, cut in wedges.

• Cook, drain, and chill 1 package (10 ounces) frozen mixed vegetables; lightly toss together with ½ head lettuce, torn in bite-size pieces.

_Marinated vegetable salads_

_6 servings_

Asparagus spear salad.—Hard cook 2 eggs; chill. Drain 1 can (1 pound) asparagus spears and marinate overnight in ½ cup sweet french dressing (p. 53). For each salad arrange asparagus spears on a lettuce leaf, top with a strip of canned pimiento, and sprinkle with chopped hard-cooked egg.

Cucumber and onion salad.—Score 2 cucumbers with a fork; pare first, if desired. Slice thinly. Slice ½ medium onion and separate it into rings. Marinate cucumber and onion slices 3 to 4 hours in ½ cup sweet french dressing (p. 53). Serve garnished with tomato wedges.

Green bean salad.—Drain 1 can (1 pound) cut green beans and 1 can (8 ounces) cut wax beans. Thinly slice 1 small onion and separate into rings. Toss beans and onion rings with ½ cup chopped sweet red or green pepper. Marinate overnight in ½ cup sweet french dressing (p. 53).

Three-bean salad.—Drain 8-ounce cans of green beans, wax beans, and kidney beans; continue as directed for green bean salad.

Creamy fruit salad

_6 servings_

1 package (3 ounces) cream cheese 1 tablespoon sirup from canned mandarin oranges 1 can (11 ounces) mandarin orange sections, drained 1 can (13½ ounces) pineapple tidbits, drained 1 cup miniature marshmallows ⅓ cup halved, drained maraschino cherries Lettuce

Beat cream cheese with liquid from mandarin oranges until creamy. Add oranges, pineapple, and marshmallows; combine gently but thoroughly. Lightly fold in cherries. Chill. Serve in lettuce cups.

_Variation_

_Frozen fruit salad._—Blend ¼ cup mayonnaise with cream cheese and liquid before adding the fruits. Whip 1 envelope of dessert topping mix as directed on package label. Fold whipped topping and cherries into the fruit mixture. Pour into a 1½-quart mold and freeze overnight. Dip in warm water to unmold.

Molded pineapple-carrot salad

_6 servings_

1 package (3 ounces) lemon-flavored gelatin 1 cup shredded raw carrots 1 can (10½ ounces) crushed pineapple, drained ¼ cup raisins Lettuce Mayonnaise

Prepare gelatin according to package directions, using pineapple sirup as part of the liquid. Chill until mixture is slightly thickened.

Fold in carrots, pineapple, and raisins; pour into a 1-quart mold. Chill until firm. Serve on lettuce; top with mayonnaise if desired.

Souffle meat salad

_6 servings_

1 package (3 ounces) lemon-flavored gelatin 1 cup boiling water ½ cup cold water ½ cup salad dressing 2 tablespoons vinegar ¼ teaspoon salt Pepper, as desired ½ cup chopped celery 1 tablespoon chopped parsley 1 tablespoon grated onion 2 cups chopped cooked meat Salad greens

Dissolve gelatin in boiling water. Add cold water, salad dressing, vinegar, salt, and pepper. Beat until smooth. Chill until slightly thickened.

Whip until fluffy. Fold in celery, parsley, onion, and meat. Pour into a 1-quart mold. Chill until firm.

Unmold on salad greens.

_Variations_

_Souffle poultry salad._—Use 2 cups chopped cooked poultry as the meat.

_Souffle fish salad._—Use 2 cups flaked canned or cooked fish as the meat.

_Menu suggestion_

Serve with broiled tomatoes, asparagus, and have apple pie with cheese for dessert.

Stuffed prune salad

_6 servings_

½ cup creamed cottage cheese 1 to 2 tablespoons milk, if needed 1 to 2 teaspoons grated orange rind, as desired ¼ cup chopped peanuts ¼ teaspoon salt (if peanuts are unsalted) 18 chilled, pitted, cooked prunes Salad greens

If cottage cheese is dry, soften it with milk. Mix in orange rind, 3 tablespoons peanuts, and salt; stuff into prunes.

Arrange prunes on salad greens and sprinkle with rest of peanuts.

Luncheon chef salad bowl

_6 main-dish salads_

2 medium heads lettuce 8 radishes, thinly sliced 4 green onions, with tops, thinly sliced 3 large ripe tomatoes, cut into 8 wedges each 3 cups cooked ham (about 1 pound), cut into 1-inch cubes 2 cups coarsely shredded Swiss cheese Croutons (p. 56) Salad dressing

Wash and drain lettuce. Reserve outer lettuce leaves; tear remaining lettuce into bite-size pieces. Combine torn lettuce, radishes, and green onions; toss lightly.

Line 6 individual salad bowls with lettuce leaves. For each salad, use 2 cups lettuce mixture and top with 4 tomato wedges, ½ cup ham cubes, and ⅓ cup shredded cheese. Top with croutons. Serve with dressing of your choice.

_Menu suggestion_

Serve with garlic bread and have quick cherry cobbler for dessert.

Coleslaw

_6 servings_

1½ teaspoons salt ½ teaspoon dry mustard White pepper, as desired ¼ cup sugar 2 tablespoons lemon juice 1 tablespoon tarragon vinegar ¼ cup table cream 3 cups coarsely shredded cabbage ¼ cup finely chopped green pepper 1 tablespoon chopped pimiento ½ cup finely chopped celery 2 tablespoons finely chopped onion

Thoroughly mix all ingredients except vegetables.

Combine vegetables; mix well. Gently stir in the dressing. Chill before serving.

Potato salad

_6 servings_

½ cup mayonnaise 1 teaspoon dry mustard 2½ teaspoons salt 2 tablespoons finely chopped onion 2 tablespoons chopped green pepper ¾ cup finely chopped celery ¼ cup sweet pickle relish 1 tablespoon chopped pimiento 6 medium-size boiled potatoes, diced 3 hard-cooked eggs, chopped

Combine ingredients except potatoes and eggs; mix thoroughly. Pour this mixture over potatoes and mix gently. Add chopped eggs. Chill several hours before serving.

_Variation_

_Pea salad._—Use 1 package (10 ounces) frozen peas, cooked and drained, or 1 can (1 pound) peas, drained, in place of potatoes. Reduce salt to 1 teaspoon. Add 1 cup process Cheddar cheese cubes.

Basic french dressing

_About 1 cup_

⅔ cup salad oil 1 tablespoon tarragon vinegar 2 tablespoons lemon juice 1½ teaspoons salt ½ teaspoon paprika ½ teaspoon dry mustard White pepper, as desired

Thoroughly mix all ingredients. Chill. Shake well just before serving.

_Variations_

_Sweet french dressing._—Increase vinegar to 2 tablespoons and add ¼ cup sugar.

_Italian dressing._—Use ¼ teaspoon white pepper. Add ¼ cup finely chopped onion, 1 teaspoon finely chopped garlic, 2 tablespoons sugar, ½ cup catsup, and ½ teaspoon oregano. Refrigerate, covered, overnight to blend flavors. Strain to remove onion and garlic before serving. About 1½ cups.

Roquefort (blue) cheese dressing

_About 1 cup_

1 cup mayonnaise 1 package (4 ounces) Roquefort or blue cheese, crumbled 2 tablespoons half-and-half or table cream ½ teaspoon tabasco sauce

Mix all ingredients.

Refrigerate until used.

Orange-honey french dressing

_About 1¼ cups_

¼ cup orange juice frozen concentrate 1 tablespoon vinegar ¼ cup honey ½ teaspoon dry mustard ½ teaspoon salt ⅔ cup salad oil

Thoroughly mix all ingredients except salad oil.

Add the oil slowly while beating constantly with rotary or electric beater.

Refrigerate until used.

Celery seed dressing

_About 1 cup_

⅓ cup sugar 2 tablespoons lemon juice 1 tablespoon tarragon vinegar 1½ teaspoons salt ½ teaspoon paprika ½ teaspoon dry mustard 1 teaspoon celery seed ⅔ cup salad oil

Thoroughly mix all ingredients except salad oil.

Add the oil slowly while beating constantly with rotary or electric beater.

Refrigerate until used.

Thousand island dressing

_About 2 cups_

1 cup mayonnaise ¼ cup sweet pickle relish 2 tablespoons chili sauce 1 tablespoon chopped green pepper 1 tablespoon finely chopped onion 1 hard-cooked egg, finely chopped

Mix all ingredients except the egg. Gently mix in the chopped egg.

Refrigerate until used.

Soups