Berry Pie (Four portions)
1½ C-berries (black or blue berries)
½ C-sugar
2 T-flour
1/8 t-salt
1 T-lemon juice
Wash the fruit, mix with the sugar, flour, salt and lemon juice. Line a deep pie tin with a plain pie paste and sprinkle one tablespoon sugar over bottom crust. Add the berry mixture. Wet the lower crust slightly. Roll out the upper crust and make slits in the middle to allow the steam to escape. Place on the lower crust, pinching the edges together. Bake in a moderately hot oven forty minutes.
Tomato Jelly (Six portions)
2 C-tomatoes
½ C-water
1 T-sugar
1 bay leaf
3 cloves
1 t-salt
2 T-gelatine
Simmer tomatoes, water, sugar, bay leaf, cloves, and salt for ten minutes. Strain. Soak the gelatin in two tablespoons cold water, and add the hot vegetable mixture. Pour into small wet moulds. Chill for two hours and serve with salad dressing.
Boiled Salad Dressing (One cup)
2 egg yolks
2 T-flour
1 t-salt
1 t-mustard
1/8 t-paprika
½ t-butter
1/3 C-vinegar
1/3 C-water
2 T-sugar
Beat egg-yolks thoroughly and add the dry ingredients (mixed and sifted). Gradually add the vinegar and water. Cook in a double boiler until thick and creamy, or directly over small flame, stirring constantly. If whipped cream is to be used, no butter need to be added. If not, add butter the last thing. Beat with a Dover egg beater until creamy. Keep in a cool place.
Sour Cream Cookies (Three dozen)