Salt Lake Telegram | 1932-07-14 | Page 6 | Helping Homemaker

I I L I L I I I I I Helping the Horn Homemaker SALMON SALAD Dinner Salmon Salad Buttered Lima Beans Sliced Cucumbers Bread Brend Currant Jam Fruit Sherbet Cocoanut Cake Coffee Salmon Salad Serving Six One and on one one-nal half cups salmon 3 lard hard cooked eggs diced 4 1 cup chopped sweet pickles 1 cup diced celery 2 1 teaspoon salt 4 1 teaspoon paprika 2 1 cup salad dressing Mix all In ingredients Chill ChUl and serve on lettuce leaves Fruit Sherbet Excellent for lor mechanical tor One cup crushed pineapple 2 1 cup lemon juice 1 cup orange juice 1 2 11 2 1 cups sugar 1 cup cream 1 2 1 cups I milk Mix pineapple fruit Cruit juices and Chill Slowly add cream and milk beating bealine steadily Pour into tray in mechanical refrigerator After In fl o minutes remove tray and beat par par- frozen mixture Repeat twice at minute 30 intervals Let freeze It requires about four lour hours including the time taken for beating to freeze this sherbet This can also be frozen by pouring into the regular freezer and freezing until stiff Cocoanut Cake Two thirds cup butter 2 cups su sugar ar 1 cup milk 1 teaspoon 1 teaspoon teaspoon tea tea- spoon lemon extract 4 egg gg whites beaten 3 cups pastry flour 3 ten ten- spoons baking powder Cream butter and sugar Add dd milk extracts flour and baking powder Beat three minutes Fold in egg whites Pour into two layer cake pans fitted with waxed paper Bake 25 minutes in moderate oven Cool Coo and frost Cocoanut Frosting Two cups sugar 2 teaspoons vinegar vine vine- gar 1 cup water 2 egg whites beaten 1 teaspoon vanilla 2 1 cup cocoanut Mix sugar vinegar and water Boil Boi gently without stirring until thread threat forms when portion is slowly poured from spoon Pour slowly into egg whites Beat steadily until frosting frostin is thick and creamy Add rest o of ingredients Frost