June 10, 1955 Sunday Supper Salad, Seafood Rarebit, Big Round Rolled Sugar Cookies

Sunday Supper Salad

2 c. cooked chicken, chopped
1 c. canned corn
1 small onion, diced
1 can kidney beans, drained
1/2 t. salt
2 hard cooked eggs
1/2 c. chopped celery
Juice of 1/2 lemon
1/2 c. mayonnaise
1 red apple, diced, not peeled
1/2 c. cream, whipped

Mix all together except whipped cream, lastly whip cream and fold in. Place in bowl and store in refrigerator for several hours before serving. Serve in lettuce cups.

Seafood Rarebit

2 T. butter
1/4 c. flour
1/4 t. dry mustard
1/2 t. salt
Dash pepper
2 c. milk
1 7 oz. can tuna
2 c. grated cheese
1 t. Worcestershire sauce
1 1/2 c. chow mein noodles

 Melt butter, stir in flour, salt and pepper. Blend in milk. Cook until thick and smooth, stirring constantly. Add tuna, cheese and Worcestershire sauce. Cook until cheese melts and sauce is steaming hot. Seve over heated chow mein noodles. Serves 6.

Big Round Rolled Sugar Cookies

Make a batch of these this weekend. Made with sour cream, they have a wonderful flavor. Makes 2 1/2 dozen.

1/2 c. butter
1 c. sugar
1 egg
3 1/4 c. flour
1 t. soda
1/2 t. salt
1 t. baking powder
1/2 t. grated orange rind
1/2 c. thick sour cream
Granulated sugar

Cream butter, and sugar and cream together until light and fluffy. Add egg, mix well. Sift dry ingredients. Add grated orange rind to first mixture. Add dry ingredients alternately with sour cream. Chill 1 hour. Roll out on lightly floured board 1/4" thick. Cut in rounds at least 2 inches in diameter. Place on ungreased cookie sheet at least 1" apart. Sprinkle tops with granulated sugar. Bake 10 minutes at 400 degrees.

Note: You may use 1/2 t. nutmeg instead of orange rind if you prefer.