2 tablespoons butter 2 tablespoons flour 2 teaspoons Colman's (dry) Mustard 1 teaspoon sugar

Transcription

1 BAKED EGGS AND MUSTARD SAUCE

2 BAKED EGGS AND MUSTARD SAUCE Butter shallow individual ramekins (custard cups or muffin tins). Spread bread crumbs over bottom. Slip egg into each dish. Sprinkle with salt. Cover with one tablespoon of cream or rich milk for each egg. Place baking dishes on sheet or shallow pan. Bake in moderate oven (350 F.) until white is firm or about 20 minutes. 2 tablespoons butter 2 tablespoons flour 2 teaspoons Colman's (dry) Mustard 1 teaspoon sugar MUSTARD SAUCE Yi teaspoon salt Ys teaspoon French's Pepper 1 tablespoon vinegar 1 cup hot meat stock or water Melt butter, mix with flour and add seasonings and vinegar. When well blended, gradually add meat stock and cook 10 minutes. Pour over baked eggs and serve.

3 CHICKEN SALAD

4 CHICKEN SALAD 2 cups diced chicken teaspoon salt 1 cup diced celery 1 teaspoon Colman's Mustard Yl cup diced pineapple 3^8 teaspoon French's Pepper J^ cup chopped sweet pickle 1 teaspoon French's Paprika % cup mayonnaise Lettuce Combine chicken, celery, pineapple, and sweet pickle. Mix seasonings (except paprika) with cup mayonnaise. Fold into chicken mixture, blend thoroughly and serve on beds of lettuce. Garnish with remaining mayonnaise and paprika. Serves 4.

5 ESCALLOPED TOMATOES

6 10 ripe tomatoes or 3 cups cooked tomatoes 2 cups bread crumbs 1 teaspoon salt 1 teaspoon Colman's (dry) Mustard ESCALLOPED TOMATOES 1 teaspoon sugar 34 teaspoon French's Pepper 4 tablespoons butter 1 tablespoon chopped onion 2 slices buttered bread, cubed Slice tomatoes and combine with bread crumbs, seasonings, 2 tablespoons butter and onion. Mix thoroughly. Place in buttered baking dish. Dot with remaining butter, garnish with cubes of bread and bake in moderate oven (375 F.) for 30 minutes. Serves 6-

7 LAMB PATTIES

8 LAMB PATTIES 2 cups finely chopped cold lamb shoulder 1 cup thick white sauce 2 teaspoons lemon juice Vs teaspoon French's Pepper 1 teaspoon salt 1 teaspoon Colman's (dry) Mustard 2 eggs (beaten) 2 cups cracker crumbs Grind meat. Combine with the white sauce and seasonings. Cool thoroughly. Shape into small patties. Dip in egg and cracker crumbs. Brown in deep hot fat. Serve at once. Serves 6.

9 MEAT BALLS

10 MEAT BALLS 1 pound hamburg 2 tablespoons chopped onion 3/2 cup corn meal 1 teaspoon French's Chileo Powder 1teaspoons Colman's (dry) Mustard 1 teaspoon salt 3/2 cup milk 1 egg, slightly beaten 2 tablespoons chopped green pepper Ys teaspoon French's Pepper Vi cup bread crumbs 3 tablespoons butter Mix meat thoroughly with other ingredients, excepting bread crumbs and butter. Form into balls, roll with bread crumbs, fry in butter and serve with tomato sauce. Serves 6.

11 MEAT LOAF

12 MEAT LOAF \Yi pounds hamburg 2 slices bacon, diced 1 onion, chopped 1teaspoons salt 1 teaspoon French's Celery Salt Ys teaspoon French's Pepper 2 teaspoons Colman's (dry) Mustard 1 cup canned tomatoes 1 egg 1 cup cracker crumbs Yi teaspoon French's Paprika 1 tablespoon butter Parsley Put hamburg in large dish, adding bacon and onion. Mix well and add all other ingredients except ^ cup cracker crumbs and paprika and butter. Mix thoroughly. Place in greased baking dish, cover with remaining cracker crumbs, garnish with paprika, dot with butter, and bake in a moderate oven (350 F.) 1 hour. Garnish with parsley and serve with tomato sauce. Serves 6.

13 MEAT PIE

14 2 tablespoons flour 2 teaspoons salt Ys teaspoon French's Pepper 2 teaspoons Colman's (dry) Mustard 2 cups meat stock MEAT PIE 3 cups cooked ham, cut in small pieces 3 cups cooked veal 2 onions cut fine Biscuit dough Mix flour, salt, pepper, and mustard with small amount of stock. Gradually add remaining stock. Lay meat and onions alternately in deep baking dish. Add stock mixture. Cover with biscuit dough and bake in hot oven (425 F.) for 30 minutes. Serves 6.

15 ONIONS AU GRATIN

16 ONIONS AU GRATIN 4 tablespoons butter 4 tablespoons flour 2 cups milk 1 teaspoon salt 34 teaspoon French's Celery Salt 1 teaspoon Colman's (dry) Mustard Ys teaspoon French's Pepper Yi cup cheese, cut fine 2 cups cooked onions Y teaspoon French's Paprika Melt butter and add the flour. Blend well and add remaining ingredients, excepting the onions and paprika. Cook until creamy, stirring frequently. Add the onions. Pour into a buttered shallow baking dish, garnish with paprika and bake for 30 minutes in a moderate oven (350 F.) Serves 4.

17 RUSSIAN DRESSING

18 RUSSIAN DRESSING 1 cup mayonnaise cup chili sauce 1 teaspoon French's Worcestershire Sauce 1 teaspoon Colman's (dry) Mustard Ys teaspoon salt 2 tablespoons minced pimiento 1 tablespoon minced green pepper 1 tablespoon chopped pickle Mix well and serve over hearts of lettuce, shredded cabbage or endive. Serves 6.

19 STUFFED PEPPERS

20 1 tablespoon chopped onion 1 tablespoon chopped green pepper 4 tablespoons butter 3 tablespoons flour 134 teaspoons salt 1 tablespoon sugar 1 teaspoon Colman's (dry) Mustard STUFFED PEPPERS y$ teaspoon French's Cayenne Pepper 1 cup milk 13^ cups cooked corn 1 egg slightly beaten 6 green peppers % cup dry bread crumbs 34 teaspoon French's Paprika Cook onion and chopped pepper in three tablespoons butter 5 minutes, stirring constantly. Add flour mixed with seasonings. When well blended, pour on milk gradually, stirring constantly. Heat to boiling point, add corn and egg and cook 5 minutes. Drain and stuff peppers, which have been washed and had seeds removed, with prepared mixture. Sprinkle with bread crumbs, dot with butter and garnish with paprika. Bake 20 minutes in hot oven (400 F.) Serves 6.