8 FRUIT RECIPES 



WHIPPED EGG FRUIT DRESSING 



To the white of one egg allow a tablespoon of olive oil. 

 Whip first the egg, adding oil gradually as in mayonnaise. 

 Flavour with lemon juice, salt, cayenne, etc., as for may- 

 onnaise, or substitute pure fruit cordials or liqueurs; fail- 

 ing these use a pure fruit syrup, fresh or preserved. 



SOUR CREAM DRESSINGS 



When cream is soured, but not old enough to be strong 

 (although it may be very thick), it may be used in several 

 ways for dressing: (i.) Rub smooth the yolks of four 

 hardboiled eggs, adding gradually fiye tablespoons of sour, 

 thick cream. Thin and flavour this with lemon or wild 

 orange juice or tarragon vinegar. (2.) Mix smooth in a 

 cup of sour cream a tablespoon of flpur. Have heating 

 three tablespoons of lemon juice or vinegar, and two of 

 butter, one-half teaspoon each of sugar and mustard, and 

 pinch of cayenne or paprika. Mix cream and flour in this 

 and cook three minutes, stirring the while. Just before 

 removing from fire add the stiff whipped whites of two eggs. 

 Remove and cool. (3.) Thick, fresh, sour cream may 

 be used uncooked, with lemon juice or a thick syrup or 

 cordial flavouring. Just before serving the whipped 

 whites of two eggs may be added, but this cannot stand 

 long and the egg is not necessary. 



SIMPLE BISCUIT DOUGH 



Sift one teaspoon of salt and two (rounding) of baking 

 powder through one quart of flour and rub into the whole 

 one heaping tablespoon of shortening. In the centre pour 

 gradually one pint of sweet milk, or part milk and part 

 water, making a soft dough with as little mixing as pos- 

 sible. Roll out; cut and bake quickly. 



