From the 1922 "Book of Recipes" compiled by Genesee Chapter, Daughters of the American Revolution, Flint Michigan, 1922.

EDITOR’S NOTE: Besides display ads, the top and bottom of the pages had short text ads promoting Knox Gelatine and Gold Medal Flour. We denote these text ads with the term "Text AD—".

SALADS

“My salad days, when I was green.”

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FRUIT SALAD

- One can sliced pineapple cut in cubes,
- 1 pound green grapes cut,
- ½ pound marshmallows cut in quarters.

Dressing:
- One quart whipped cream,
- 1 pint cream (1 quart when whipped),
- ½ cup sugar,
- 1 teaspoon mustard,
- ½ teaspoon flour,
- beaten yolks of 4 eggs,
- ½ cup vinegar.

Heat in double boiler and add to dry ingredients. (Mrs. Pomeroy.)

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PERFECTION SALAD

1 envelope Knox Sparkling Gelatine,
1 1/2 cup cold water,
1/2 cup mild vinegar,
2 tablespoonfuls lemon juice,
2 cups boiling water,
½ cup sugar,
1 teaspoonful salt,
1 cup cabbage (finely shredded),
2 cups celery (cut in small pieces),
2 pimentoes (cut in small pieces).

Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt.

Strain, and when mixture begins to stiffen, add remaining ingredients. Turn into mold, first dipped in cold water, and chill.

Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve in cases made of red or green peppers, or turn into molds lined with canned pimentoes.

A delicious accompaniment to cold sliced chicken or veal.
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NEW MANHATTAN SALAD

Dissolve a package of Lemon Jell-O in a pint of boiling water and two tablespoonfuls vinegar. While it is cooling, chop one cup of tart apples, one cup of English walnuts, one cup of celery, and season with salt.

Mix these ingredients and pour over them the Jell-O. Cool in individual molds, and serve with mayonnaise or French dressing on crisp lettuce leaves, garnished with pimentoes or radishes.

TEXT AD—GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

TEXT AD—KNOX stands for Quality and Quantity in Gelatine

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THOUSAND ISLAND DRESSING

- 1 cup chili sauce,
- 1 cup mayonnaise dressing,
- 3 green peppers,
- 1 onion,
- 1 can pimentoes,
- salt to taste.

Put pimento, onion and pepper through food chopper. (Mrs. J. M. Johnson.)
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THOUSAND ISLAND DRESSING

- 1 cup mayonnaise dressing,
- 1 cup chili sauce,
- 1 beet,
- 1 green pepper,
- 2 sweet cucumber pickles,
- 1 sour cucumber pickle,
- 1 onion.

Chop beet, pepper, onion and pickles. Drain well. Add to chili sauce and dressing. (Mrs. W. G. LaRock.)

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GERMAN POTATO SALAD

Six large potatoes boiled with skins on. When cold, cut into dice. Have ready one large spinach or Bermuda onion, cut into small pieces.

Mix bacon gravy with one tablespoon pure olive oil. Stir altogether with salt and pepper to taste. Garnish with hard boiled egg. (Mrs. F. M. Locy.)

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SALAD DRESSING

- 1 cup milk in double boiler,
- 1 tablespoon butter,
- 1 tablespoon mustard.

Mix:
- small 2/3 cup sugar,
- 2 well beaten eggs or yolks of 4 eggs,
- 1 1/2 tablespoon flour,
- 1 cup vinegar.

Stir this mixture into hot milk. Stir constantly until it thickens. When used add sour or sweet cream. (Mrs. W. S. Hutchinson.)

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EGG SALAD

1 ½ egg for each person, boiled hard. Put through chopper. Salt, one tablespoon butter melted for every 3 eggs. Bind with eggs.

Put into wet moulds. Serve with slice of tomato or alone with Russian salad dressing. (Mrs. Pomeroy.)

TEXT AD—KNOX GELATINE is the one dessert for all appetites

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MAYONNAISE SALAD DRESSING (Cooked)

- 1 cup boiling water,
- 1/4 cup vinegar,
- 2 tablespoons oil,
- 2 tablespoons flour,
- 2 egg yolks.

Rub flour and oil together and stir in boiling vinegar and water. Pour over the beaten egg yolks. When cool add one cup of oil slowly, beating until smooth.

Mix the following with a little dressing and add last, stirring well:
- 1 teaspoon salt,
- 1/2 teaspoon mustard,
- 1/2 teaspoon sugar,
- red pepper to taste.

(Marjorie Black.)

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CUCUMBER SALAD

- pare 12 large cucumbers,
- 4 onions,
- 3 green peppers

Chop and add 1/4 cup salt. Let drain all night.

In the morning add 1 cup granulated sugar, 1 cup grated horseradish, 4 tablespoonfuls mustard seed, 2 tablespoonfuls celery and cover with cold vinegar.

Will keep. (Mrs. Mullen.)

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THOUSAND ISLAND DRESSING

- juice of 1 lemon,
- juice of 1 orange,
- ½ cup olive oil,
- ½ green pepper chopped fine,
- ½ onion chopped fine,
- 4 tablespoon catsup,
- 2 tablespoon (level) salt,
- 1 tablespoon (level) paprika,
- ½ tablespoon (level) dry mustard,
- sugar to taste.

Beat until oil is mixed. (Mrs. J. E. Storer.)

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CORN SALAD

- 24 ears of corn,
- 3 green peppers,
- 4 onions,
- 1 large head cabbage,
- 1/2 cup salt,
- 2 cups sugar,
- 2 quarts vinegar,
- 1/4 pound ground mustard.

Chop the cabbage, peppers and onions fine. Put all ingredients together and simmer for 3 or 4 hours. (Kathryn Mitchell Edmund.)

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THREE MINUTE MAYONNAISE

- 1 egg,
- 1/2 teaspoon paprika,
- 1/2 teaspoon mustard,
- 3/4 tablespoon salt,
- 1 tablespoon lemon juice
- 1 tablespoon vinegar,
- 1 cup oil

Put in bowl, 1/3 of oil and all ingredients, being careful not to break the egg. Beat with egg beater till well mixed, then add part of oil, beat again, add remainder of oil and beat until thick. (Mrs. Mary Maines.)

TEXT AD—Try the KNOX GELATINE recipes found in this book

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SALAD DRESSING

- 2 eggs (beat lightly),
- 1 teaspoon salt,
- 1 tablespoon French’s prepared mustard.

Whip till foamy. Add one can Eagle brand milk. Whip again from three to five minutes. Add 2/3 of the Eagle brand can of vinegar. Whip again from three to five minutes. (Mrs. C. E. Baldwin.)

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FRENCH DRESSING

- 3 tablespoon oil,
- 3 tablespoon vinegar,
- 3 tablespoon catsup,
- salt and
- paprica.

Beat well with egg beater and serve at once on green vegetables. (Mrs. H. B. Freeman.)
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JELLO SALAD

- 1 cup shredded cabbage,
- 1 cup diced celery,
- 1 tablespoon pimento,
- 1 tablespoon green pepper.

Mix all together with one tablespoon of vinegar and a little salt. Set in lemon Jell-O. Serve with a cooked mayonnaise. (Mrs. James Farber.)

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PIMENTO SALAD

- 2 heaping tablespoon Knox No. 1 Gelatine,
- 2/3 cup cold water,
- ½ cup (scant) vinegar,
- juice of one lemon,
- 1 pint boiling water,
- ½ cup sugar,
- 1 teaspoon salt,
- 1 cup finely shredded cabbage,
- 3 pimentoes.

Soak gelatine in the cold water, add sugar, lemon, salt and vinegar. When it begins to set, add cabbage and pimentoes. (Mrs. George R. Goering.)

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BEET SALAD

- 1 quart chopped beets (cooked),
- 1 quart cabbage (chopped),
- 1 cup horseradish,
- 2 cups brown sugar,
- 2 teaspoon mustard,
- 2 teaspoon black pepper,
- 2 teaspoon salt,
- 1 quart vinegar.

(Mrs. James Farber.)

TEXT AD—Desserts can be made in a short time with KNOX GELATINE

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GRAPE FRUIT SALAD

2 tablespoons Knox Gelatine,
½ cup boiling water,
½ cup lemon juice,
3/4 cup sugar,
½ teaspoon salt,
2/3 cup grape fruit pulp.

Mix lemon juice, salt, boiling water and sugar and add gelatine which has been softened in a little cold water.

Stir until dissolved. Cool and add grape fruit pulp cut in small pieces, and turn into individual molds. Serve with Royal mayonnaise, adding whipped cream. (Mary A. Williams.)

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SALAD DRESSING

2 teaspoons flour,
4 teaspoons sugar,
1 teaspoon salt,
1/2 teaspoon mustard,
1/4 cup vinegar,
1 cup milk (sweet or sour),
2 eggs,
butter the size of a walnut.

Mix dry ingredients together, add eggs well beaten, and milk. Cook till smooth. Add butter last after taken from fire. (Mrs. Geo. H. Gordon.)

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EGG SALAD FOR TEN PEOPLE

- 8 eggs boiled hard,
- 1 lb. cheese.

Chop eggs when cold, not very fine, then chop cheese and pour over cooked salad dressing thinned with whipped cream. (Mrs. C. E. Baldwin.)

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MAYONNAISE DRESSING

- 1 tablespoon mustard,
- 1 tablespoon sugar,
- cayenne pepper,
- 3 egg yolks,
- 1 teaspoon salt,
- 1/4 cup vinegar,
- juice of ½ lemon,
- 1 cup whipped cream.

Mix all dry ingredients, add yolks and beat. Add oil little by little. When very thick add vinegar a little at a time between additions of oil.

When all the oil is gone add lemon juice, then whipped cream. Plain cream may be used. This makes a quart quite thick. (Margaret K. Barringer.)

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NEW MANHATTAN SALAD

Dissolve a package of Lemon Jell-O in a pint of boiling water and two tablespoonsful vinegar.

While it is cooling, chop one cup of tart apples, one cup of English walnuts, one cup of celery, and season with salt. Mix these ingredients and pour over them the Jell-O.

Cool in individual moulds, and serve with mayonnaise or French dressing on crisp lettuce leaves, garnished with pimentos or radishes.

Text AD—The KNOX ACIDULATED package contains Lemon Flavoring

PICKLES AND RELISHES

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TEN-DAY PICKLES

Seven lbs. of big cucumbers. Cut off stem end and soak in strong brine for three days. Soak in clear water three days, changing water every day. Cut them crosswise in 1/2-inch pieces and cook in weak vinegar and water until they will prick easily with fork.

Three lbs. brown sugar, 3 pints vinegar, stick of cinnamon, cloves, celery seed according to taste. Heat this and pour over pickles every day for three days. Heat and put in cans. Will make 8 pints.— (Tested.)

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MUSTARD PICKLES

1 gallon vinegar, boil and mix 6 tablespoons corn starch in water enough to make smooth paste. Stir in the vinegar.

After well cooked take off stove and cool. Then add:

- 3 cups granulated sugar,
- 1/4 lb. Coleman’s mustard,
- 8 tablespoons white mustard seed,
- 2 tablespoons tumeric,
- 2 qts. onions and
- 2 qts. pickles soaked in brine over night)

Then scald 10 minutes in vinegar with a lump of alum. 1 cauliflower, steam till tender. (Mrs. James Farber.)

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MUSTARD PICKLES

(For 150 cucumbers.) 1/2 peck onions, 1 large cauliflower. Soak each in a brine separately over night.

In the morning drain and let cold water run over them. Heat 5 cups of vinegar, 3 cups of sugar and pour hot over the pickles.

Let all come to a boil. Then pour all the vinegar off and thicken by adding 1 cup of flour (small), 1,4 teaspoon of tummeric, 2 tablespoons (large) of mustard and a pinch of salt if necessary. Put into jars and seal. (Mrs. C. C. Goodes.)

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TOMATO RELISH

One peck green tomatoes, 1/2 peck onions. Chop and let stand in salt over night. Drain thoroughly.

Chop 4 peppers (red or green), add to the drained mixture:
- 2 teaspoons cloves,
- 2 teaspoons cinnamon,
- 1/4 lb. mustard seed.

Mix all together. Cover with a syrup of 2 lbs. of brown sugar and 1 qt. of vinegar.

Do not cook. Will keep years. Do not cook.—(Mrs. Mullin.)

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BEET PICKLES

Select beets of uniform size and boil until tender, then remove skins and pack in glass jars. When jars are full pour over them hot diluted vinegar that is spiced and sweetened to taste. They will keep indefinitely.— (Mrs. L. J. Locy.)

TEXT AD—Avoid Baking Worries—Use GOLD MEDAL FLOUR

TEXT AD—Use KNOX GELATINE the Four Pint package

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KUMQUAT RELISH

1 quart kumquats, 2 lemons, granulated sugar and water, walnut meats if desired. Slice kumquats fine, removing seeds. Add sliced lemon and mix.

Put in twice the amount of water, and let stand 24 hours.

Boil gently for 1 hour. Let cool and measure. Add 2 cups of sugar for each pint of fruit and juice and boil until thick and clear. (Mrs. H. B. Freeman.)

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SWEET SLICED CUCUMBER PICKLES

- Three quarts cucumbers sliced without peeling,
- 1 quart vinegar reduced half if real strong,
- 2½ cups brown sugar,
- 1 tablespoon of tumeric,
- 1 tablespoon celery seed and
- 1 tablespoon mustard seed.

Slice cucumbers and let stand over night in salt and water.

Next morning rain well. Let spices, vinegar and sugar heat together. Put in cucumbers and cook until they come to top. Put cucumbers in cans, place on covers, then boil syrup a few minutes, pour over pickles and seal. (Mrs. Marshall M. Frisbie.)

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SLICED CUCUMBER PICKLES

1 qt. sliced cucumbers (3 or 4 inches long and peeled), 1 green pepper (sliced). Sprinkle over salt and let stand 3 hours. Then drain.

Cover with (mix):
- one cup brown sugar,
- 1 tablespoon white mustard seed,
- 20 whole cloves,
- 1 teaspoon tumeric powder,
- 1 tablespoon grated horseradish and
- vinegar to cover.

Let come to a scald, then put in can. (M. Alice Elwood.)

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PEPPER RELISH

- 12 sweet green peppers,
- 12 sweet red peppers,
- 12 medium sized onions.

Put through meat grinder. Cover with boiling water. Let stand five minutes, drain, add 2 cups sugar, 4 level teaspoon salt, one quart vinegar. Boil 20 minutes. Seal in jar. (Emaline A. Chase.)

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CHOPPED PICKLES

Two qts. green tomatoes,
1 qt. ripe tomatoes,
3 green peppers,
3 red peppers,
3 large onions,
1 ripe cucumber,
1 small cabbage,
3 stalks celery,
½ cup salt,
2 lbs. brown sugar,
3 pts. vinegar,
1 teaspoon mustard,
1 pepper.

Chop fine and sprinkle with salt. Let stand over night, drain, mix vinegar, sugar, pepper, mustard. Cook slowly one hour. (Mrs. Mary Maines.)

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CHOP CHUTNEY SAUCE

- 12 sour apples,
- 3 green peppers,
- 6 green tomatoes,
- 4 onions,
- 1 cup raisins.

Add:
- 1 qt. vinegar,
- 3 cup sugar,
- 2 teaspoon mustard,
- 1 teaspoon cinnamon,
- 1 teaspoon cloves,
- 2 teaspoon salt.

(Mrs. Blanche Dumanois.)

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COLD PICKLES

150 little cucumber pickles. Put in salt brine over night.

Two gallons vinegar,
½ cup salt,
½ cup mustard.

Mix all together. Sprinkle over pickles, pour vinegar over. Put grape leaf on top of can. Screw jar up tight. (Mrs. E. P. Hopkins.)

TEXT AD—KNOX GELATINE makes a transparent, tender, quivering jelly

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CUCUMBER RELISH

Dissolve 1 tablespoon powdered gelatine in 1 cup boiling water.

Add:
1/2 cup sugar,
1/2 cup vinegar,
1 tablespoon lemon juice,
1 teaspoon salt.

Let cool, then add 2 large green peppers and one large cup of cucumbers. Put both through meat grinder.

Set on ice to harden in glasses. Eat as relish or salad. (Mrs. R. C. Durant.)

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PICKLES

Seven lbs. cucumbers cut in chunks. Soak in salt water 3 days. Then in cold water 3 days, changing each day.

Cook until tender in weak vinegar to which small piece of alum has been added. Drain.

Put in crock. Cover with 2 quarts vinegar, 3 lbs. brown sugar, spices boiling hot.

Drain and heat 3 more days. Will keep without sealing. (Mrs. Marshall Smith.)

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CHILI SAUCE

- One peck ripe tomatoes,
- 3 medium sized onions,
- 2 green peppers,
- 1 pt. vinegar,
- 2 1/2 cups sugar,
- 2 tablespoon cinnamon,
- 2 tablespoons salt.

(Mrs. M. E. Chandler.)

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OLIVE OIL PICKLES

- Two dozen medium cucumbers,
- 8 dozen silver skinned onions,
- 1 cup vinegar,
- 2/3 cup olive oil,
- 1/4 cup white mustard seed,
- 2 tablespoons celery seed.

Slice cucumbers very fine and sprinkle 1 cup salt over them (onions also).

Let stand 3 hours. Drain, then add vinegar, olive oil, mustard and celery seed. Put in cans and seal.— (Mrs. Floyd.)

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PEPPER RELISH

- 12 green peppers,
- 12 red peppers and
- 12 onions chopped fine.

Pour over them boiling water. Drain. Then pour over them:
- one quart of vinegar,
- one cup of sugar,
- two tablespoons of salt.

Stir thoroughly and boil slowly twenty minutes. (Msr. D. D. Aitken.)

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MUSTARD PICKLES

- 1 qt. small green cucumbers,
- 1 qt. green tomatoes,
- 1 qt. small button onions,
- 1 large cauliflower cut in pieces,
- 4 green peppers chopped fine.

Make a brine of 4 quarts water, 1 pint salt. Pour over vegetables and let stand over night. Stir well. In the morning heat to scald them. Then drain.

Mustard part:
- 1 cup flour,
- 6 tablespoon Coleman’s mustard,
- 1 tablespoon tumeric.

Mix with vinegar to make a smooth paste. Add 1 cup sugar, 2 quarts vinegar. Boil until smooth. Stir constantly to avoid burning.

Add vegetables, heat all together. If cauliflower and onions are desired soft, they may be steamed before adding to other vegetables. (Mrs. W. S. Hutchinson.)

TEXT AD—Knox Acidulated Gelatine—no bother—no trouble—no squeezing lemons