Chapter C: S. C

Cream Dressing for Salad.

Yolks of 10 eggs, 2 tablespoonsful of sugar. Beat until quite light, then add 10 tablespoonsful boiling vinegar. Boil all together until it becomes very thick, then add ¾ of a cup of butter. When ready to use reduce to proper consistency by adding sweet cream.

Mrs. W. G. Mercer.

Cream Salad Dressing.

Yolks of 5 eggs, 5 tablespoonsful of vinegar. Put the vinegar in stew pan and while it is heating, beat the yolks. When the vinegar boils pour it over the eggs. Put the whole in double boiler and stir until thick, add 1 tablespoonful of butter. When cold thin with cream. Season with salt and pepper, black or red, and a little mustard.

Salad Dressing.

1 tablespoonful of mustard, 1 tablespoonful of butter, 1 tablespoonful of salt, 1 tablespoonful of sugar, 1 tablespoonful of corn starch, a dash of red pepper, 3 eggs beaten thoroughly, 1 cup of cream, warm slightly and add 1 cup of strong vinegar. Heat in double boiler until thick like custard. Stir until cold.

Mrs. W. J. Pollock.

Egg Slaw.

Chop fine some nice white cabbage; to about 3 pints of same take 2 tablespoonsful of sugar, 1 teaspoonful of salt, ½ teaspoonful prepared French mustard, mix with raw cabbage; next cook 2 eggs well beaten, butter size of hen’s egg, and 1 teacupful vinegar together in porcelain or earthen-ware vessel, mix with above and serve.

Grape Fruit Salad.

Wash lettuce and let stand a while in cold water, then shake out leaves and arrange in salad bowl, cut grape fruit in half and with a spoon take out all the pulp, taking care to preserve the juice. Arrange the pulp on lettuce leaves and make dressing of oil and juice. To every 3 tablespoonsful of oil allow ½ teaspoonful of salt and ¼ teaspoonful of white pepper. Put all these ingredients in a bowl and dissolve the salt and pepper in the oil, then rub the spoon with garlic and stir in the juice of the fruit until emulsion is formed, pour over the lettuce and pulp and serve at once. About 1 tablespoonful of juice should be sufficient for 3 of oil. Stir vigorously, as soon as a whitish compound is formed the dressing is ready for use.

Mrs. W. J. Pollock.

Potato Salad.

Yolks of 5 eggs, 1 tablespoonful of vinegar to each yolk, 1 level tablespoonful of butter to each yolk, salt and pepper to taste. Boil and stir until thick, thin with cream or milk when cold, and you wish to use it. Add to the sliced potato a little chopped onion, parsley and celery, especially the onion.

Potato Salad.

To ⅔ of cold boiled potatoes cut in shape and size of a dice take ⅓ of celery.

DRESSING.—6 tablespoonsful of mixed mustard, 1 teaspoonful of salt, 1 teaspoonful of black pepper, 4 eggs well beaten, 6 tablespoonsful of vinegar, 1 tablespoonful of hard butter, 1 dessertspoonful of sugar. Use red pepper if preferred. Set the dish with the mixture in boiling water and stir until it thickens.

Salad Dressing for Potatoes.

Add the well beaten yolks of 5 eggs to a small teacupful of boiling vinegar. Cook in earthen bowl, set in a pan of boiling water until stiff, stir clean from the sides of the bowl while cooking, take from fire, add 4 tablespoonsful of butter, stir until cool and perfectly mixed. Add a tablespoonful of minced onions and parsley each to a pint of dressing. When quite cold season with salt and pepper and a teaspoonful of mixed mustard, thin with sweet cream. Cook potatoes and let cool, cut in small squares and put dressing over them.

N. E. P.

Salade de Salmon.

Take 1½ to 2 pounds of cold boiled salmon, pick into nice flaky pieces, season well with oil, vinegar, dry mustard and pepper. Take inside of head of lettuce and a little celery, place salmon on it, garnish with beet roots, whites of hard boiled eggs and sliced lemon.

Mrs. Marshall.

Salmon Salad.

1 can salmon cut in small pieces, 1 small head of hard cabbage chopped fine, 1 dozen small cucumber pickles chopped, 2 hard boiled eggs, chopped. Mix ingredients well together and pour over 1 pint vinegar after beating it to scalding, and seasoning with pepper, salt and mustard to taste.

Salad Dressing.

Yolks of 4 eggs, teaspoonful of salt, red pepper (very little), 2 tablespoonsful of sugar. Heat well together. Add 4 tablespoonsful of vinegar, cook until thick. Add 2 tablespoonsful of butter after taking from stove. Thin with lemon juice and cream.

Tomato Jelly.

½ can of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, ½ teaspoonful thyme, 1 teaspoonful salt, 1 teaspoonful sugar, pinch of pepper, ¼ box or ½ ounce of gelatine soaked in ½ cup of water. Boil together the tomatoes, spices and onion until the tomato is soft, then add gelatine and stir until the gelatine is thoroughly mixed. Then strain and pour it into a ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces or curled and mixed with mayonnaise. Form outside the ring a wreath of curled lettuce.

Mrs. Wm. D. Eaton.

Tongue Salad.

Boil 1 tongue, cut into dice, 3 hard boiled eggs, cut whites into dice, shred lettuce leaves in small pieces, mix tongue and egg with mayonnaise dressing, add lettuce, crush yolks with fork and sprinkle over the salad. Garnish with lettuce, pickles, beets or onions.

Miss Genevieve Adams.

PICKLES AND RELISHES.

Some cooks never know what to serve with different meats as relish. We give the following table: With roast beef, grated horse radish; roast mutton, currant jelly; boiled mutton, caper sauce; roast pork, apple sauce; boiled chicken, bread sauce; roast lamb, mint sauce; roast turkey, oyster sauce; venison or wild duck, black currant jelly; broiled fresh mackerel, sauce of stewed gooseberries; boiled bluefish, white cream sauce; boiled shad, boiled rice and salad; compote of pigeons, mushroom sauce; fresh salmon, green peas with cream sauce; roast goose, apple sauce.

E. G. R.

Oiled Cucumbers.

An Excellent Relish—1 peck medium sized cucumbers, pare and slice half an inch thick. Put in jars with salt in layers and stand over night. Wash off the brine and dry. 1 cup best olive oil, 1 ounce white mustard seed, 1 ounce black mustard seed, 1 teaspoonful celery seed. Pour over the cucumbers and stir thoroughly. Heat 1 quart vinegar to boiling point and when cold pour over all. Seal.

Katherine N. Stevens.

Oil Pickles.

3 dozen large cucumbers, ¼ peck of onions, ¼ peck of red or green large sugar peppers. Half and seed the peppers, slice the cucumbers and the onions, sprinkle salt over all, let them stand over night; then pour water over them and drain them well, then put in jars or large glass bottles, a layer of each until the jar is full with the following spices: 1 ounce of allspice ground, 1 ounce of cloves ground, ¼ pound of mustard ground, 1 pint of sweet olive oil; mix these and 3 tablespoonsful of black pepper together, pour over the pickles and fill your jars with cold vinegar.

Mrs. E. L. Stone.

Little Cucumber Pickles.

When the cucumbers are gathered, wash them and put them in strong salt water. In the course of two weeks or a month, rinse and drain them thoroughly and allow them to come to a boil in good cider vinegar in which a lump of alum the size of a chestnut has been dissolved. Stir them to make them uniform. They can stand in this plain vinegar a month or two if desired. Then to each quart of vinegar take a ½ pound of sugar, a handful of white mustard seed and one of black, a tablespoonful of celery seed, a handful of garlic, one of orange peel and one each of stick cinnamon, red peppers, horse radish and a blade or two of mace. Take the cucumbers from the plain vinegar, drain, and heat, but not boil, in the spiced vinegar. Bottle and put away for use.