July 28, 1955 Hot Potato Salad and Frankfurters, Pineapple Sherbert, Butterscotch Chip Brownies

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"A Main Dish and Salad all in one for a Summer Supper"

Hot Potato Salad and Frankfurters

Crisp Celery      Carrot Sticks      Corn on Cob

Pineapple Sherbert

Chocolate Chip Brownies

Hot Potato Salad and Frankfurters

1/2 pound frankfurters
6 potatoes cooked in jackets (4 c. cubed)
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/4 c. bacon drippings
1/2 c. vinegar
1/4 t. dry mustard
1 t. salt
1/8 t. pepper
1 t. sugar
1 egg, beaten

Cook frankfurters in hot water 7 minutes; slice. Combine cooked cubed potatoes, green pepper and onion. Heat bacon drippings, add remaining ingredients, heat thoroughly. Pour over potatoes, toss lightly. Garnish with frankfurter slices. Serves 6.

Pineapple Sherbert

3/4 c. sugar
Dash salt
1/4 c. orange juice
1/2 c. sweetened pineapple juice
1 1/2 c. of top milk or light cream or 3/4 c. evaporated milk and 3/4 c. milk

Dissolve sugar and salt in fruit juices. Gradually add cream or milk, beating constantly. Freeze in refrigerator tray until almost firm, turn into chilled bowl and beat thoroughly. Return to tray and chill until form. May be frozen in ice cream freezer, using 4 parts of ice to 1 part salt. Makes 1 quart. Garnish with sprigs of mint.

Butterscotch Chip Brownies

1/2 c. shortening
1 c. brown sugar
1 egg, unbeaten
1 c. flour
1/2 t. baking powder
1/8 t. soda
1/4 t. salt
1 c. butterscotch bits
1/2 c. nuts
1 t. vanilla

 Cream shortening and sugar, add egg. Beat well. Stir together flour, baking powder, soda and salt. Add to first mixture. Add butterscotch or chocolate bits, nuts and vanilla. Spread in greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees about 35 minutes. Cut in squares while warm.