- ¹⁄₂ pound mushrooms
- 2 teaspoons salt
- 2 cups boiling water
- ²⁄₃ cup cider vinegar
- 6 peppercorns
- 1 sliced onion
- 1 sprig parsley
- 1 bay leaf
- ¹⁄₄ teaspoon celery salt
- ¹⁄₄ cup oil
Clean mushrooms and remove stems. Cover with boiling water and salt, simmer 5 minutes. Drain. Boil vinegar and seasonings 10 minutes. Pour over mushrooms and refrigerate for 24 hours. Drain before serving.
MARINATED CARROTS
- 2 pounds carrots cooked in small pieces until barely tender
- 1 medium onion grated
- 1 green pepper diced
- 1 cup celery diced
- salt and pepper to taste
Bring to boil the following ingredients and pour over carrots. Refrigerate for 24 hours.
- 1 can tomato soup, undiluted
- ¹⁄₂ cup sugar
- ³⁄₄ cup Cider vinegar
- ¹⁄₂ cup salad oil
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
SHRIMP WAIKIKI
Cook one pound shrimp. Halve a large pineapple lengthwise, scoop out meat, discarding core, and cut meat into bite size pieces. Spear each shrimp on toothpick with a piece of pineapple, and heap into one pineapple shell. In other shell, place dip made of: