HARD SAUCE
1/3 cup b.u.t.ter subst.i.tute or hydrogenated oil 1/3 cup corn syrup 1/3 cup sugar 1 teaspoon flavoring
Cream all together. This method reduces the necessary sugar two-thirds.
LEMON OR ORANGE SAUCE
1/2 cup corn syrup 1 tablespoon fat 1/4 cup lemon juice 1 teaspoon lemon rind 2 tablespoons cornstarch 3 tablespoons lemon juice 1/2 cup orange juice 2 teaspoons orange rind 1 tablespoon flour 1 tablespoon water
Mix ingredients. Bring to boiling point and serve.
CRANBERRY SAUCE WITH RAISINS
1 cup cranberries 1 cup water 1 cup corn syrup 1/2 cup raisins or nuts 2 tablespoons fat
Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 minutes slowly until thick enough to use as sauce.
THE USE OF GELATINE IN COMBINING LEFTOVERS
LEFTOVER FRUIT MOLD
2 tablespoons cold water 2 tablespoons gelatine
Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from canned fruit.
1/4 cup lemon juice 2/3 cup corn syrup, or 1/2 cup sugar
Stir until gelatine is dissolved. Add 1 cup leftover fruit. Place in mold which has been dipped in cold water. Stir occasionally while hardening so fruit does not settle to the bottom. Or a little gelatine may be poured in mold and allowed to grow almost hard; then some fruit arranged on it and more gelatine poured in. Repeat until mold is filled; then chill, and turn out carefully.
MOLDED VEGETABLE SALAD
1-1/2 cups boiling tomato juice and pulp 2 tablespoons cold water 2 tablespoons gelatine 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 2 cups of any one vegetable, or of mixed vegetables
Soften gelatine in the cold water. Add other ingredients and chill.
Stir once or twice while chilling so vegetables do not settle to the bottom.
MOLDED MEAT OR FISH LOAF
2 tablespoons gelatine 2 tablespoons cold water 1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved 1 cup left-over meat or fish chopped fine 1 cup chopped celery or cooked vegetable 1 teaspoon salt 1/8 teaspoon cayenne
Soften gelatine in cold water. Add other ingredients. Stir until gelatine is dissolved. Pour into mold dipped into cold water. Chill.
Stir once or twice while hardening so meat does not settle to the bottom. Serve with salad dressing.
RICE IMPERIAL
1 cup cooked rice 1 cup corn syrup 1 tablespoon gelatine 2 tablespoons water 1/2 cup cherries or other cooked fruit 1/2 cup nuts 1/2 cup juice of fruit
Chill and serve.
CREAM SALAD MOLD
1 cup cooked salad dressing 2 tablespoons gelatine 2 cups any left-over fish, meat or vegetables 2 tablespoons cold water
Use any well-seasoned salad dressing. Soften the gelatine in the cold water. Dissolve over boiling water. Add to salad dressing. Add other ingredients well seasoned and chill.
CHEESE MOLD
1 pint cottage cheese 1/2 cup pimento or green pepper 1 cup milk 2 teaspoons salt 1/4 teaspoon cayenne 2 tablespoons granulated gelatine 4 tablespoons cold water
Soften gelatine in the cold water. Dissolve over hot water. Add all ingredients. Mix thoroughly and place in mold which has been rinsed with cold water. When firm, serve as salad.
FRUIT SPONGE
2 tablespoons gelatine softened in 1/3 cup cold water 1 pint clabbered milk, or fruit juice 1 cup sugar 1 teaspoon vanilla 1 cup crushed fruit 2 egg whites
Mix gelatine with milk. Add sugar. When it begins to thicken, beat with rotary beater. Add vanilla and fruit. Fold in egg whites and turn into mold. Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used.
ORIENTAL SALAD
1 tablespoon gelatine 2 cups boiling water 3/4 cup sugar 1/2 cup lemon juice 1/2 cup grated cocoanut 2 cups apples, chopped 1 cup celery 1/2 cup chopped nuts 3 pimentoes 1 tablespoon grated onion 1/3 teaspoon salt
Soften gelatine in 2 tablespoons cold water, then dissolve in the boiling water, but do not cook after gelatine is put in. Add all other ingredients. Mold and chill. Serve with cooked or mayonnaise salad dressing, plain or on lettuce leaves.
SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS
MIXED VEGETABLE SALAD
1 cup cooked potatoes 1 cup cooked carrots 1 cup cooked peas 1 cup cooked beets
Make a French dressing of