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1915-1990 Martha Cook Building: 75th jubilee anniversary cookbook
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Yogurt Potato Salad Yogurt Potato Salad 9 lbs. potatoes, A.P. 1 qt. cucumber, pared, seeded & diced 1 qt. hard-cooked eggs chopped 2 c. celery, sliced 1 1/2 c. green onion, chopped 1/2 c. parsley, minced 3/4 yogurt, plain 3/4 c. cider vinegar 3 T. sugar 3 T. salt 1 T. dry mustard 1 1/2 tsp. celery seed 3/4 tsp. pepper Method: Steam, cool, skin and dice potatoes, Toss potatoes with cucumber, egg, celery, green onion and parsley. Combin remaining ingredients for dressing: Plate with hearty sausages or other cured meats. Yield: 50 servings, about 1/2 cup each -
Lime Marmelade Lime Marmelade 4 limes 1/8 tsp. baking soda 1 3/4 oz. powder pectin 5 c. sugar Green food coloring (optional) Wash limes, cut in quarters lengthwise, and scrap out pulp and juice into large saucepan. Discard white membrane between sections. Simmer lime rinds with the soda and water to cover 20 minutes. Drain and cool. Scrape or cut all of the white part from rind. Cut peel lengthwise in very thin slices with sharp knife. Add peel, 3 cups water and the pectin to pulp and juice in saucepan. Over high heat, bring to hard boil, stirring occasionally. Add sugar all at once, bring to full rolling boil and boil hard, stirring, 1 minute. Remove from heat and add a little green food coloring, if desired. Let mixture set 7 minutes, skimming foam periodically. Pour into hot sterilized jars and seal. Makes 6 cups. -
Scotch Eggs with Cheese Sauce Scotch Eggs W/Cheese Sauce 10 hard-boiled eggs 1 1/2 lb. sausage 3/4 c. flour salt & pepper to taste 1 egg, beaten 1 T. milk 1 c. bread crumbs Wrap sausage meat around eggs. Add salt and pepper to flour. Roll sausage eggs in seasoned flour. Make an egg wash by combining beaten eggs and milk. Dip floured eggs in egg wash and roll in bread crumbs. Heat frying oil to 375 degrees. Deep-fry eggs until outside is crisp