TX 715 .C558 Copy 1 Rki Choice I^ECIPtS Compiled l\ PRACTICAL HOUSEKEEPEllS Sonoma County, California 1000 . A LEi NA LIBRARY OFXONGRESS. -^%rvS Chap...:-r.. Copyright No AMERICA. |» I UNITED STATES OF FIRE INSURANCE COMPANY OF HARTFORD, CONN. ANNUAL STATEMENT, JANUARY 1. 1900 Capital |i, 000,000 00 Assets 4,551,283 55 ASSETS Real Estate $ 327.315 49 Stocks and Bonds 2, 784,854 50 Loans on Bonds and Mortgage 736,040 00 Cash in Banks and in Office 231,616 16 Premiums in Course of Collection (net) 348,443 90 Other Assets 123,013 50 Total Assets ^4,551, 283 55 LIABILITIES Losses in Process of Adjustment and Settlement $ 210,857 74 Reserve for Unearned Premiums 1,784,168 02 Commission, Brokerages, and all other Claims against Company 58,302 82 Reserve Fund for Contingencies 25,000 00 Total Liabilities 12,078,328 58 Capital Stock Paid in 1,000,000 00 Net Surplus over Capital and all Liabilities 1,472,954 97 $4,551,283 55 PFineipal Office, 95 Pearl Street, Haptford, Conn. JAMES NICHOLS, President. B. R STILLMAN, Vice-Pres. and Sec. H. A. SMITH, Assistant Secretary. PACIFIC COAST DEPARTMENT 409 CALIFORNIA STREET, San Francisco, Cal. GEO. D. DORNIN GEO. W. DORNIN ASS'T MANAGER Choice Recipes COMPILED BY Practical Housekeepers OF Sonoma County, California 1900 Prepared for and Issued by THE PACIFIC DEPARTMENT OF THE National Fire Insurance Company OF HARTFORD, CONN. AND SPRlNGFlELD^FiRE AND Marine Insurance Co. OF SPRINGFIELD, MASS. GEO. D. DORNIN, Manager San Francis-co THE WHITAKER & RAY CO. (ncorporated) Library of Congrei% Office of th« MAY 3 -19011 Keglstsr «f Copyright* SECOND COPY. 63300 Copyright IQOO Geo. D. Dornin Of all appeals — although I grant the power of pathos and of gold, Of beauty, flattery, threats, a shilling — no Method's more sure at moments to take hold Of the best feelings of mankind, which grow More tender, as we every day behold. Than that all-softening, overpowering knell. The tocsin of the soul — the dinner bell. — Byron. CONTENTS ^ Breads 7 Soups II Fish 13 Entrees 14 Meats 15 Vegetables 17 Salads 19 Fish and Meat Sauces 24 Puddings 25 Pudding Sauces 30 Pies 31 Frozen Dainties 32 Cakes 34. Pickles 43 Confectionery 47 Breakfast and Luncheon Dishes 49 For the Invalid's Tray 56 Table of Weights and Measures 6a BREAD ^ ^ ^ ^ "Would you know how first he met her ? She was cutting bread and butter." — Goeihe. PERPETUAL YEAST— Mrs. Briggs A quart preserving can is the most convenient thing to start and to keep this yeast in. To begin a can of this perpetual yeast, dissolve a compressed yeast cake in a quarter of a cup of lukewarm potato water — ^that is, the water in which the potatoes for dinner are cooked. Fill a quart can of glass half full of lukewarm potato water. Add half a cup granulated sugar to it, and when this is dissolved add the quarter of a cup of dissolved yeast. Stir well and set the can containing the yeast in a moderately warm place, but not where it will be heated perceptibly, and let it stand until the whole is very light. Seal up the can and the day before you are read}' to make bread, fill the can full of lukewarm potato water and add another half cup of sugar. Let the can stand for about twenty- four hours. Beat the foaming white yeast and use a pint, or half the can, for four small or three large loaves of bread. Use as much lukewarm water as you do of yeast, and mix the bread at once, kneading it thoroughly. Seal up the can of yeast, set it away and a day before the yeast is needed fill up the can again with lukewarm potato water, in which the potatoes were boiled, and a half cup sugar, and it is ready for use again when it is risen. GRAHAM BREAD— Mrs. Baldwin Stir into a quart of water (warm in winter and cold in summer) enough wheat flour to make a soft batter, also a cup of yeast. Let rise overnight. In the morning add salt, one-half tea cup molasses, one teaspoon soda in cup of boiling water and enough Graham flour to make batter thick enough to pour into well greased tins. Let rise very light and bake in moderate oven. 8 BREAD POTATO CAKES— Mrs. Eldredge One quart flour, one cup mashed potatoes, one half cup butter, two teaspoons baking powder, little salt. Rub butter in the flour dry, then add potato, milk enough to moisten. Roll out an inch thick, cut with biscuit cutter and bake in moderate oven. RICE GEMS— Mrs. Wilkinson One heaping cup flour, two-thirds cup cold boiled rice, one and one-half cups sour milk, one tablespoon butter, one egg, pinch salt, one teaspoon soda. Beat hard and bake in buttered gem pans, in hot oven about twenty minutes. GOOD BROWN BREAD— Mrs. A. Faught One cup Indian meal, one cup of rye, one cup of wheat flour, one cup sour milk, one-half cup molasses, one teaspoon salt, two teaspoons soda. Steam four hours and then put it in the oven a little while. BISCUIT -Mrs. Jas. H. Laughlin One quart flour, one teaspoon soda, two teaspoonfuls of cream tartar and one teaspoon salt. Sift all together. Rub in one table- spoon lard, mix with sweet milk to soft dough and bake imme- diately. CORN MEAL GEMS— Mrs. Bryant One egg beaten well, one and one-half tablespoon sugar, two tablespoons melted butter, one cup milk, one heaping cup white flour, one scant cup corn meal, one and one-half teaspoons baking powder, pinch of salt. Bake in gem pans about twenty minutes. POP-OVERS— Mrs. Dornin Two eggs, two cups milk, two cups flour, pinch of salt. Bake in very hot well greased gem pans in hot oven. BOSTON BROWN BREAD-Mrs. MaKee Two cups cornmeal, one cup flour, two cups sweet milk, one cup sour^ milk, one cup syrup, one teaspoon soda, one tablespoon salt. Boil three hours in a two quart pail in a kettle of boiling water. BREAD 9 BOSTON BROWN BREAD— Mrs. Wilkinson Mix two cups Yankee Rye meal, one cup yellow corn meal, one cup whole wheat flour. Add tablespoon salt and sift. Dissolve level teaspoon soda in about two tablespoons warm water, add it to one and a half pints sour milk or butter-milk. Then add to this one cup of molasses. Thoroughly mix; pour over dry ingredients, mixing well. Pour into greased two-quart molds, cover tight, and steam five hours. Lift out, allow to cool, and bake half an hour. BREAKFAST MUFFINS— Mrs. Meacham Three eggs, one breakfast cup of milk, one tablespoon melted butter, one tablespoon sugar, a pinch of salt, two heaping teaspoons of baking powder. Beat the eggs well and mix with the milk; put melted butter with the above ingredients, mixing in flour enough to make batter. Bake in round tins, and when almost done wash the tops of each with a feather dipped in milk. POP-OVERS— Miss Lawghlin One cup milk, one cup flour, three eggs, one teaspoon salt. Beat thoroughly and cook in hot oven. COFFEE CAKE— Mrs. Voss One cup brown sugar, one cup butter, one-half cup molasses, two eggs, one cup strong cold coffee, one teaspoon soda, two tea- spoons cinnamon, one teaspoon cloves, one cup raisins or currants. Add the fruit last rubbed in a little of the dry flour. Bake about one hour. CORN BREAD (NEW ORLEANS)— Mrs. Baldwin One and one-half pints corn meal, one-half pint flour, one table- spoon sugar, one teaspoon salt, two heaping teaspoons Royal Baking Powder, one tablespoon lard, one and one-quarter pints milk, two eggs. Sift together corn meal, flour, sugar, salt and powder; rub in lard cold, add eggs (beaten) and the milk. Mix into a moder- ately stiff batter; pour from bowl into a shallow cake-pan. Bake in rather hot oven thirty minutes. MARYLAND BISCUIT— Miss Annie Laughlin Rub one tablespoon butter and one tablespoon lard into one quart sifted flour, one teaspoon salt, milk enough to make a stiff lO BREAD dough. Use the hands in mixing dough. When the milk, flour and shortening have been thoroughly mixed, flour the bread-board, lay dough on it and beat it with rolling pin until it blisters and cracks loudly. This beating will occupy at least one half hour. When the blisters are abundant, tear off" pieces of dough as large as an egg, mold with hand in the form of a biscuit. Prick the top of each biscuit with fork and bake in moderate oven. TREMONT HOUSE ROLLS-Mrs. A. Faught Take two quarts of flour, add one teaspoon salt; make a hole in the middle and put into it one tablespoon of sugar, butter about the size of an egg, one pint of boiled milk and one teacupful of yeast. Do not stir, but put them together and knead fifteen minutes. Set in a cool place for six hours and then roll out about one-half inch thick and cut with a biscuit cutter. Moisten one edge with butter, and fold together like rolls; lay in the pan so they will not touch. Set for half hour in a warm place to rise and bake in quick oven. FRENCH ROLLS— Miss Laughlin At noon scald one pint of new milk and let cool. Sift two quarts flour into which rub two tablespoons butter and then make a hole in the center. Stir a spoonful of yeast and two tablespoons sugar into your milk, then put all into the center of flour. Let it stand several hours until foaming, then mix in all the flour; cover and set away over night. In morning knead it down and set to rise again. Roll out not too thin, spread over with butter, and cut in rounds lapping one edge. Do not place the rolls near together in the pan. Let them rise about two hours, then bake in quick oven about twenty minutes. MUFFINS— Mrs. A. Fau^ht One pint new milk, one egg, one tablespoon sugar, one table- spoon butter, half teaspoon salt, half cup home-made yeast. Mix with flour until a very stiff batter is formed ; leave in a warm place over night and bake in the morning in rings. CORN MEAL GEMS— Mrs. Jas. H. Laughlin One egg and one tablespoon sugar beaten together, one cup sweet milk, one heaping cup corn meal, two tablespoons flour in which one teaspoon ful of baking powder has been well mixed, and a pinch of salt. Stir well and bake in hot gem-pans. SOUPS ^ ^ ^ ^ "Appetite comes with eatiug, says Augeston." — Rabelais. SOUP STOCK To a two-bit shin of beef I add what beefsteak and other meat- bones I may have, add six quarts of water, cover tightly, and boil gently all day. Strain at night and set away to cool. The next day skim the fat from it and if the stock is not a thick jelly, put it on the stove and boil still longer. This should make three quarts of rich jelly, to which you can add rice, barley, macaroni, vermicelli or vegetables, or whatever you fancy, as a flavoring. (The fat I skim from the soup I put on the stove and boil until it is trans- parent, pour it into a small pan or tin and use it in the place of butter or lard for cooking. It is much superior to butter or lard for frj'ing or shortening.) BEAN SOUP— Mrs. Ford Wash and boil your beans with a piece of salt pork. When the beans are soft take them out and press through a colander, then put them back in the water they were boiled in, together with four hard boiled eggs quartered and half a lemon sliced, a little pepper and salt. Boil up and serve. ASPARAGUS SOUP— Miss Laughlin Boil two bunches of asparagus one half hour. Put one quart milk on stove, press tender stalks through colander into milk. Thicken with two tablespoons flour rubbed into one tablespoon butter. Let come to a boil and serve hot. Season with pepper and salt. CREAM OF TOMATO SOUP— Mrs. A. L. House One quart milk, one can tomatoes strained, one teaspoon of soda in tomatoes just before removing from the stove. Butter size of an egg, salt and ca3^enne pepper to taste, two crackers rolled fine. Heat milk and tomatoes separately. Mix in tureen just before serving. OYSTER STEW— Mrs. R. H. Thomson One can of best cove oysters, one quart sweet milk, one tablespoon 12 SOUPS butter, two tablespoons flour, salt and pepper to taste. Strain the liquor from the oysters and to this add the milk. When it has reached the boiling point thicken with the flour into which the butter has been rubbed. When this has boiled, pour over the oysters w^hich are in the soup tureen and serve immediately. POTATO SOUP— Mrs. Eldredge Four medium sized potatoes cut in very small pieces. Pour on one quart boiling water, little salt, pepper and good slice of butter. Let boil until soft. Rub through a sieve. Just before serving add one teaspoon of flour mixed with cold water, two cups of milk and let boil up once. ONION SOUP— Mrs. Bryant Slice and fry six large onions until quite brown, add two quarts rich milk, one tablespoon butter, one teaspoon cayenne pepper and salt to taste. Thicken wdth two tablespoons flour mixed with cold water. Serve very hot. SPLIT PEA SOUP— Mrs. R. H. Thomson One cup split peas, one and one half lbs. lean neck of beef f no bone), two thin slices of salt pork, three quarts cold water. Wash and soak peas for an hour, cut meat in small pieces. Put all together in soup kettle and cook for three hours, you may have to add some boiling water at the last. When done thicken with one tablespoon of flour rubbed smooth in one-half cup of creamy milk; strain and serve with toast bread cubes. CREAM CELERY SOUP— Miss S. E. Polhemws Take the root and several stalks of celery cut in small pieces, cover with water (being careful not to use too much) add a lump of butter and salt and pepper. Boil until celery is tender, then add a quart of milk and let come to the boiling point. Take three or four slices of bread cut in small squares and fry in a little butter to a light brown, place in tureen and pour the soup over them. BEAN SOUP— Mrs. R. H. Thomson One large cup of small white beans, two lbs. lean neck of beef. Soak the beans over night and boil three-fourths of an hour, changing water twice. Put the beans into the soup kettle with meat, cook until the beans cannot be found, and the meat to shreds. Salt and pepper to taste, add a cup of creamy milk, strain and serve. This is also nice wdth toast cubes instead of crackers. l^loll «i^ fe^ ^ ^^ ^i "The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board." — A non FISH— Miss Laugfhiin Pick to pieces, fish previously boiled, season with salt, pepper, and butter, mix in rolled crackers or bread crumbs, cover with cream and bake. CREAMED SALMON— Miss Laughlin Make a white sauce of one half pint milk and as much cream, two tablespoons butter and two tablespoons flour. Melt butter, stirring in flour and diluting with hot cream and milk. Season with salt, cayenne, and nutmeg. To this add a can of nice salmon freed from skin and bone. Stir until hot and serve in little individual cases. FILLETS OF FISH WITH BECHAMEL SAUCE Miss Annie Laugfhiin Slice salmon or any white fish; fry lightly in butter for six minutes, then dip in beaten egg, roll in crumbs, season, dot thickly with butter and place in a good oven for fifteen minutes. Serve with a sauce made by melting one tablespoonful of butter, rub smoothly in this one of flour, and dilute with a half-pint of stock made from chicken or veal; season nicely, lift out fish, sprinkle thickly with minced parsley and pour the sauce over. You can prepare the fish beforehand, cooking it only ten minutes, and then merely place in the oven to heat while the soup is being served. The sauce will keep if stood in a vessel of hot water. ENTREES ^ ^ ^ "The turnpike road to people's hearts I find Lies through their mouths, or I mistake mankind." —Br. IVokot. PATTY SHELLS-Mrs. Bryant One pint flour, two teaspoons baking powder, half teaspoon salt. Sift all together. One-half pound good butter, work half the butter by degrees into the prepared flour and mix with a little more than a gill of cold water or enough to make a stiff dough. Rollout the paste and strew over it a part of remaining butter, divided into little pieces dredged with flour. Roll up dough like jelly roll, and roll out again. Repeat latter process once more and add remaining butter. Roll one-half inch thick, cut into rounds two inches in diameter. Press a small cutter one inch in diameter on each round a quarter of an inch deep. Place on buttered tins and bake brown. CHICKEN AND OYSTER PATTIES-Mrs. House Put two tablespoons butter and three of flour, one-half tea- spoon salt and one-fourth teaspoon white pepper on the fire, and when melted and mixed well, add one pint cream or rich milk. Stir until it thickens, then add one pint diced chicken. Simmer five minutes, then add one pint oysters (drained), and cook until edges curl. Fill heated patty shells and serve. OYSTERS A LA RICHELIEU— Mrs. A, L. House Put one tablespoon of butter in chafing dish. When melted add one-fourth teaspoon paprika, two tablespoons chopped celery and two dozen large oysters free from liquor. Cook, and when plump add four tablespoons of sherry and serve on hot buttered toast. DEVILED CRAB-Mrs. A. L. House One crab, two hard boiled eggs chopped fine, two (2) table- spoons cracker crumbs rolled very fine, juice of one lemon, two tablespoons sherry, red pepper, salt ; mix well. Butter size of an egg ; flour to thicken. Cook, then thin with milk and season with salt, spoonful mustard and mace. Mix well with the crab, sift over cracker crumbs and cover with bits of butter. Heat in oven until nice brown. MEATS ^ ^ ^ ^:^- "Some hae meat and canna eat, And some would eat that want it, But we hae meat, and we can eat, Sae let the Lord be thankit." — Burns. RULES FOR COOKING MEATS Put all salt meats in cold water; all fresh meats, excepting for soups, into hot water, then cook slowly. All roast meats, excepting veal, are put dry into a very hot oven; veal requiring a little more moisture. When well browned, add hot water; and when about half done, salt. Never salt meat until partially cooked. Rare meat requires about fifteen minutes to the pound. Baste all roasts frequently. Roast beef requires a hotter oven than any other meat. MOLDED VEAL-Miss Laughlin Ten cent knuckle veal and boil until it can be pierced with fork. Take from liquor and cool. When cold cut into small pieces. Have ready three hard boiled eggs. Slice eggs lengthwise. Com- mence b}' putting slices of e%g in mold, then meat and alternate in this wise until all is used with an occasional all clove and pepper corn. When all is ready pour over the liquor w^hich is boiling hot, and has been freed from grease or settlings. Set away to cool. Serve cold cut in slices. If liquor seems too thin, add one teaspoon Knox Gelatine. DUMPLINGS— Mrs. Miller To each cup full of sifted flour add one teaspoon of baking powder, add a little salt, sift until thoroughly mixed, then add half as much milk \as flour (by measure) and beat a minute. Drop by spoonfuls into the stew, cover tightly and boil twelve minutes. STUFFING FOR A TURKEY For a turkey weighing from eight to ten pounds allow one loaf of stale baker's bread, one quart of oysters, one lemon, two roots of celery and one-quarter of a pound of butter. It is taken for granted that the turkey is thoroughly cleaned and wiped drj^ before putting l6 MEATS the stuffing in. Crumble the bread till very fine ; season with pepper and salt. Drain the oj^sters, setting the liquor aside. Now take a very sharp knife and peel ofiF the outer rind of the lemon, being careful not to have any of the bitter and tough white skin left on. Cut the peel in very small bits, chop the white part of the celery very fine, adding the butter and the juice of the lemon. Mix the ingredients mentioned, stirring until thoroughly mixed ; then proceed to stuff body aud crop. A turkey of the size spoken of requires at least two hours baking, and it should be basted frequently ; the liquor of the oysters should be put in the pan when the pan is first set in the oven, and this is to be used in basting. The giblets and livers should be cooked in a basin on top of the stove, then chopped fine, and when the gravy is made, add them to it. VEAL OR BEEF LOAF— Miss Annie Laughlin Three pounds chopped veal or beef, three well beaten eggs, salt and pepper to taste, one-half cup butter. Powdered cracker to make the above the consistency of dough. Make into a loaf and bake until done, basting with butter. Use hot water to moisten the ingredients if it is too dry to mold with hand. BOILED TONGUE— Miss Annie Laughlin Soak tongue over night and boil four hours in milk and water, peel and place on platter ; garnish with parsley. VEGETABLES ^ ^ ^ CANNED CORN— Mrs. Jas. Laughlin Use one ounce tartaric acid to eight quarts corn. Cut corn from cob, use sufficient water to cook corn. Dissolve the acid in a little water, stir well into corn just before putting into can and seal. BAKED TOMATO AND EGG PLANT— Mrs. House Take a deep earthenware dish, pour into it a cup of cream, cut several slices of egg plant very thin, salt well, and line the dish with them; slice two large tomatoes, place a layer of .these on the egg plant, next a layer of spaghetti (.cooked); sprinkle with grated cheese, pieces of butter, salt and pepper; cover this with layer of tomatoes, salt well and sprinkle with chopped green pepper and a top layer of egg plant, which also salt and pepper well. Cook gently an hour and half in a slow hot oven. CREAMED SQUASH— Miss Annie Lau^hlin Bake Hubbard Squash in the oven and when done, scrape from shell and place in a granite kettle on the stove; add sweet cream, salt, pepper and butter; beat to a cream and serve hot. TO BAKE SWEET POTATOES— Mrs. Dwinelle Boil until almost done, then pour off water and stand them in a hot oven about fifteen minutes. Remove skins and serve. SWEET POTATOES AU CARAMEL— Miss Laughlin Boil sweet potatoes, peel and cut in long strips, lay in a baking dish that can be sent to table, dredging with two tablespoons flour, two teaspoons cinnamon. Dot with four tablespoons butter cut in bits, sprinkle w4th four tablespoons sugar, and pour over all a cup of hot water. Bake until brown. l8 ■ VEGETABLES CORN PUDDING— Mrs. Compton Dozen large ears of sweet corn, one quart of sweet milk, three eggs well beaten, butter size of an egg, salt and pepper to taste. Mix altogether and bake in a moderate oven until the milk and eggs are thick. CORN SOUFFLE— Mrs. A. L. House One can corn (chopped fine), one pint milk (scant), two eggs, salt to taste, one-half teaspoon yeast powder, one tablespoon of flour stirred into the milk. Beat eggs very light, add to the other ingredients. Put all into a buttered pudding dish and bake about forty minutes. To be eaten immediately. CREAMED POTATOES— Miss Polhemos Peel the potatoes and boil till well done. Place on the stove a little milk or cream in which you put a lump of butter ; let this come to the boiling point. Mash the potatoes until there are no lumps; salt to suit the taste, then add the hot milk and beat until creamy ; add a white of egg beaten stiff, put in a dish and set in oven until the top is slightly browned. Serve at once, as it will spoil them to wait long. Use a dish for the baking that can be brought to the table. SPINACH A LA CREME— Miss A. Lau^hlin Boil the spinach ; drain off and press out all the water ; chop and heat, with two spoonfuls of thick cream, one of butter and seasoning to suit taste, dredging with a spoonful of flour as you stir. Serve in small mounds on piece of buttered toast, with a poached egg on top. POTATOES SCALLOPED RAW— Miss S. E. Polhemus Cut the raw potatoes in thin slices; butter a baking dish and put a layer of potatoes, salt and pepper and bits of butter ; repeat until dish is full. Pour over all until it is covered, sweet milk or cream, and then bake. SALADS ^ ^ ^ ^ ^ "To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a Wise man for salt, and a madcap to stir the ingredients up and mix them well together." ' — Spanish Proverb. POTATO SALAD— Mrs. Harvey Slice cold boiled potatoes enough to fill a quart dish ; salt and pepper to taste. Chop two small onions very fine and add to potatoes. Put half a cupful of vinegar and one teaspoon of butter in a pan and let it heat gradually. Beat the yolks of two eggs well, pour into a cup, and fill the cup with thick sweet cream. Beat well together and stir in hot vinegar. Stir constantly till it reaches the boiling point, then pour it immediately over the potatoes and mix thoroughly. CHICKEN SALAD-Mrs. J. H. Faught Boil two young chickens until very tender, cut into shreds (do not chop). As much celery and white tender part of cabbage as will measure as much as the meat, chopped fine. DRESSING. Boil six eggs, chop the whites, mash yokes with t.wo table.spoons mustard, one teaspoon black pepper, one-half teaspoon cayenne. Scald one cup vinegar, into this stir one cup butter and yolks of eggs. When thick, take from fire and cool. Then stir into other ingredients with four tablespoons olive oil, several hours before serving. FRESH FRUIT SALAD— Miss Laughlin One-third box Cox's gelatine and one pint of hot water soaked for an hour. When ready, pour over either prepared peaches, sliced bananas, strawberries, blackberries, grapes, plums, oranges or a combination of any two of the fruits; sugar to taste and flavor to judgment. Set aside in cool place. 20 SALADS CREAM SALAD DRESSING-Mrs. Dwinelle Yolks of two hard-boiled eggs, one teaspoon of salt, small one-half teaspoon mustard, one tablespoon sugar, two tablespoons vinegar, two tablespoons thick sweet cream to each egg. Beat all thoroughly. SALAD DRESSING-Mrs. Bryant One teaspoon mustard, yolk of one egg. Mix well and add, drop by drop, olive oil and lemon juice, alternately. Season with cayenne pepper and salt. DRESSING FOR APPLE AND NUT SALAD-Mrs. Eastwood Four tablespoons vinegar, two well-beaten eggs, butter size of an egg, one teaspoon made mustard, two and one-half scant salt- spoons salt, one-quarter teaspoon red and white pepper, one teaspoon sugar, equal amount whipped cream. Let vinegar come to a boil; stir in egg until it thickens; cool; stir in seasoning and add cream just before serving. Use equal amounts chopped apples and walnuts. SALAD DRESSING— Miss Annie Laughlin Place on stove one-half pint vinegar, one tablespoon butter; heat slowly but not boil. When hot, stir into it this mixture: two thoroughly beaten eggs, one teaspoon salt, one-half teaspoon mustard, one-half teaspoon pepper, one tablespoon flour, one table- spoon sugar. Turn into hot vinegar and let thicken, stirring all the time. Set aside to cool. , Thin with sweet cream. Keeps well if kept in cool place. SALAD DRESSING-Mrs. Dwindle Mix a tablespoon of dry mustard and a heaping teaspoon of salt to a stiff paste with a little vinegar. Into this beat thoroughly one egg. Then pour in best olive oil, about a wineglassful at a time, stirring it in well each time till quite smooth before adding more ; continue until a generous one-half pint has been used, when the mixture ought to be thick like cake batter. Add Cayenne pepper to taste and one wineglassful of vinegar, stirring until smooth. This will keep in a tightly covered jar in a cool place for some time. , SAT. ADS 2 I SWEETBREADS SALAD— Miss Laughlin Soak sweetbreads one hour in cold water and parboil twenty minutes. When cool, slice thin, rub the bottom of dish with sliced onions. Arrange leaves of lettuce on it, put on sweetbreads and more lettuce and pour mayonnaise over all. CABBAGE SALAD— Mrs. R. H. Thomson One cup vinegar, one cup water, one heaping tablespoon butter, one tablespoon sugar, one tablespoon corn starch, one-half teaspoon mustai^d, yolks of two eggs. Place water, vinegar, salt and butter in an enameled saucepan. When it boils, add mustard and corn- starch, which has been moistened and rubbed smooth in one-half cup cream. When this has boiled two or three minutes add the well beaten yolks of the eggs. Let remain over fire a moment longer and put aside to cool. Thin part of this with cream and a teaspoon sharp vinegar and mix with cabbage which has been shaved, not chopped. MOCK CHICKEN SALAD— Miss S. E. Polhemus Take three pounds of veal and boil till well done; when cold chop fine; chop one head of celery, mix veal and celery well together, season well with salt and pepper, toss up lightly with silver fork; pour any good salad dressing over it, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into salad bowl and garnish with the white of egg (boiled), cut into rings and sprigs of bleached celery tops. DUCK SALAD— Miss Annie Laughlin Cut cold roast duck into dices. To six pints allow four pints of diced celery and two pints mayonnaise, season duck with salt and cayenne. Heap in dome. Mask with thick mayonnaise and put stoned olives on and over it. CHICKEN SALAD— Mrs. Sutherland To furnish salad for thirty guests requires three large chickens. Boil thoroughly, then remove the bones and chop the meat fine, season to taste, mix w4th this the thoroughly blanched part of two bunches of celery cut fine. When ready to serve pour over all the following dressing, toss and mix well. 22 SALADS DRESSING Beat two eggs well, then add one teaspoon sugar, one-fourth teaspoon salt, one-fourth teaspoon prepared mustard, one-third small teacup sweet cream, one teacup vinegar. Place bowl containing mixture in a pan of boiling water, stir until thick as cream. Season with pepper according to taste. CARNIVAL SALAD— Miss Annie Laoghlin Boil unbroken string beans until tender, garnish a flat salad dish with lettuce leaves; on one half of dish place beans laid parallel, on the other sliced fresh tomatoes. Serve with mayonnaise dressing. TOMATO JELLY (SALAD)— Miss Annie Laughlin Stew a can of tomatoes with a small sliced onion and salt and pepper until reduced one half. Strain through fine sieve pressing the pulp through. To two pints of juice add one teaspoon Knox gelatine that has been soaked in a little water fifteen minutes, one tablespoon taragon vinegar, season sharply with cayenne pepper. When firm, cut in two inch squares, place on blanched lettuce leaf. Turn into square dish to cool. When set, should be one inch thick. Serve with either French or mayonnaise dressing. LTi» ^1^