healthy cooking info

COMBINATION SALAD.

Line a dish with lettuce. Arrange on it a layer of sliced tomatoes, thin
layer of chopped onions, one sliced cucumber and one green pepper
chopped fine. Pour over these layers a dressing made as follows:

Beat yolks of two eggs; add slowly about one cup of olive oil, beating
all the time, two tablespoonfuls vinegar, salt and pepper to taste.

MACARONI WITH CHEESE.

After boiling macaroni in salted water until soft, sprinkle with grated
cheese; repeat, pour over a sauce made of butter, flour, salt and
scalded milk; cover with bread crumbs and bake until brown.

CUCUMBER PICKLE.

Place the cucumber in a stone jar. Make a strong brine, strong enough to
bear up an egg; pour it over them boiling hot, let them stand over
night, in the morning pour off the brine and wipe the cucumbers dry, put
them in a preserving kettle and pour over them enough cider-vinegar to
cover them; put in also the following spices for four hundred pickles:
Two ounces whole cloves, two tablespoonfuls white mustard seed, several
strips horseradish, four or five sticks cinnamon, coffee-cupful brown
sugar, two ounces allspice, four small red peppers cut in small pieces
and the seed taken out, three onions sliced. Let all come to a boil,
boil for five minutes, and put boiling hot over cucumbers.

Fill a greased pudding basin with slices of Allinson bread, each slice
spread thickly with raspberry jam; make a custard by dissolving 1
tablespoonful of cornflour in 1 pint of milk well beaten; boil up and
pour this over the jam and bread; let it stand 1 hour; then boil for 1
hour covered with a pudding cloth. Serve either hot or cold, turned
out of the basin.