Around-the-world cook book

Tomatoes, raw, should have the skins removed, then either sliced, or served whole. If sliced, add onion and green peppers and serve with a French or a mayonnaise dressing ; but if served whole, the tomatoes should have a filling of celery, nuts, vegetables or fish, and should always have a mayonnaise dressing. CHEESE BALLS Grated cheese, 1 cup, Whites of eggs, 2, Worcestershire, % teaspoon, Salt, bread-crumbs. Beat the eggs well, mix all the ingredients together, and mold into balls. Roll them in fine bread-crumbs, and fry in deep fat. CHEESE STRAWS Flour, 1 cup. Melted butter, 1 tablespoon, Baking-powder, 1 teaspoon. Grated cheese, I/2 cup, Salt,, cayenne, milk. Sift the flour and baking-powder together, add a dash of salt, rub in the butter and roll out thin, using enough milk to make it roll. Sprinkle thickly with the cheese, a dash of cayenne, and cut in strips, and bake in the oven till brown. SALAD DRESSINGS Dressings for salads are both cooked and raw. The simplest uncooked dressing is called a French dressing. Another well-known dressing is called a mayonnaise. A cooked dressing may be made with cream, eggs, or butter, for those who do not care for the taste of oil. FRENCH DRESSING, NO, 1 ' Oil, 4 tablespoons, Vinegar, 1 tablespoon, Salt, % teaspoon, Pepper, 14 teaspoon. Put the salt, pepper, and oil in a bowl, and mix well by stirring ; add slowly the vinegar, and stir vigorously, and continue to stir it until the mixture looks slightly grayish, which is the sign that the vinegar and oil are blended. This dressing should be used at once, for the ingredients will soon separate. FRENCH DRESSING, NO. 2 Oil, 6 tablespoons. Vinegar, 3 tablespoons, Worcestershire, 1 teaspoon. Salt, % teaspoon. Pepper, i^ teaspoon. Mix the oil, salt, and pepper together, add the vinegar slowly and when well blended together, last add the Worcestershire, and stir it well in. It may be well to state here that a bit of ice put into the oil and vinegar for a French dressing results in its being surprisingly thickened and remaining the consistency of cream for some time. MAYONNAISE DRESSING, NO. 1 Eggs, 2 yolks, Olive oil, 1 pint, Vinegar, 4 tablespoons. Made mustard, 1 teaspoon, Salt, 1/2 teaspoon, Cayenne, a dash. Beat the yolks and put them in a bowl with the mustard and the dash of cayenne. Mix well together; and add, slowly, drop by drop, the oil. When the mixture is well beaten then add the vinegar, the salt being last put in. Much of the success depends on the ingredients being cold ; and a silver fork is best to do the beating. MAYONNAISE DRESSING, NO. 2 Olive oil, iy2 cups, Vinegar, y^ cup. Made mustard, 1 teaspoon. Egg, 1 (yolk), Salt, 1 teaspoon. Place the yolk of the egg in a bowl and to it add the mustard. Mix well together, then add the oil, drop by drop, stirring constantly. When thick add slowly the vinegar, and lastly the salt. If the dressing is to be kept for any length of time omit the salt until just before putting over the salad. The yolk of a hard-boiled egg may be used instead of the