Identifier: cookbookrecipest00ymca (find matches)
Title: Cook book : recipes tested and tried / collected by the Womens' Auxiliary of the Y.M.C.A. Woodstock, Ont., 1909.
Year: 1909 (1900s)
Authors: YMCA. Womens' Auxiliary (Woodstock, Ont.)
Subjects: Cooking, Canadian
Publisher: Woodstock : the Auxiliary
Contributing Library: Fisher - University of Toronto
Digitizing Sponsor: University of Toronto

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Mrs. J. Secok. CORN SALAD Dozen ears of corn, large head of cabbage, 2 cups brownsugar, half gallon vinegar, tablespoon tumeric, 4 tablespoonssalt, ioc glass mixed mustard. Chop corn fine, cook first, cutcabbage fine. Put corn in vinegar let come to a boil then addcabbage and other things, boil 20 minutes. Bottle. M. J. Armstrong. BEET SALAD Dozen good sized beets boiled till tender, 2 white cabbage(medium size), 2 cups celery, cup grated horse radish, one anda half cups sugar, 2 tablespoons salt, teaspoon cayenne pepperand enough vinegar to cover. Have the beets, cabbage andeel ry chopped very fine. Mrs. William J. Bickerton. WALDORF SALAD 2 cups walnuts chopped, 2 cups chopped apples, 2 cups ofcelery cut in small pieces, 2 cups of oranges cut in cubes, boilwalnuts before chopping, cover apples with the salad dressingas soon as chopped, then mix all and cover with salad dressing.Serve on lettuce leaves or in orange shell, serve a teaspoon ofwhipped cream on top of each. Miss Stanley.
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RECEPTION ROOM OF ROUNDS STUDIO ON GROUND FLOOR, WOODSTOCK 52 HUNGARIAN SALAD Pound of walnuts, five large apples, three hea^s cf ceWy,cut not too fine with a silver knife. Mix thoroughly with amayonnaise dressing. E. M. B. TOMATO AND CUCUMBER SALAD Scald and peel four large tomatoes, cut them in halvesand remove the seeds. Cut two cucumbers into quarter inchslices, soak them in cold water. Drain and cut the cucumbersinto small dice, macerate with a French dressing, add half asmall onion chopped verp fine, fill tomatoes with the mixture*when ready to serve place on lettuce leaves. H. M. TOMATO SALAD Peck ripe tomatoes (peeled), 10 large onions (cut fine), 2cups salt, mix and let stand all night, then drain and add 4 redpeppers cut fine, 4 large bunches of celery cut fine, 4 cups sug-ar, 2 tablespoons cinnamon, 2 tablespoons cloves, tablespoonblack pepper, teaspoon red pepper, teaspoon allspice, 2 quartsvinegar. Mix thoroughly and put in sealers. Mrs. Jenkins. TOMATO SALAD Peel and put

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