Salt Lake Telegram | 1932-07-20 | Page 6 | Helping Homemaker

Helping the Homemaker A PICNIC MENU Sliced Meat Loaf Potato Salad Cheese Sandwiches Relish Sandwiches Pickles Olives Chocolate Cookies Iced Tea POTATO SALAD SERVING S 8 3 cups diced cooked potatoes 1 cup diced cucumbers 3 hard boiled eggs diced 2 tablespoons chopped onions 2 tablespoons chopped pimentos 3 tablespoons chopped dill pickles 1 teaspoon salt 4 1 teaspoon paprika 1 cup salad dressing Mix ingredients Chill Serve in bowl lined with waxed paper SALAD DRESSING For Fruit or Vegetable Salads 4 p 1 tf salt sail 12 2 t tea tea- I sp spoon o pepper r 1 2 1 teaspoon dr dry mus mustard mustard mus mus- tard lard 6 tablespoons sugar 3 2 cup vinegar 3 2 cup w water ter 2 teaspoons butter Beat yolks and add the dry cuts Add rest of ingredients and cook in double boiler until thick and creamy Stir frequently Pour into jar which has b been n rinsed out ut with cold water Cool and cover and store in cold place CHOCOLATE C COOKIES 3 DOZEN 1 I cup fat tat 2 cups sugar 3 squares chocolate melted 2 teaspoons vanilla 3 1 teaspoon salt 2 1 cup sour cream 2 eggs 3 31 2 2 12 cups flour lour 1 teaspoon 2 soda s Cream the fat and sugar Add chocolate choc choe- s vanilla salt cream and eggs r and beat 2 minutes Add flour and soda Drop portions from rom end of at spoon onto greased baking sheets heets Flatten and bake 12 minutes in mod mod- crate oven CURRANT JAM 1 6 cups currants 5 cups sugar Thoroughly wash and stem cur cur cuE rants Add sugar and md let stand half an hour Boil gently and stir sUr frequently frequently fre until mixture becomes thick and jelly Pour into sterilized jars and seal when the mixture is cold Store in dark dry cool place