The Cook County cook book

HAM OR TONGUE SALAD.— Arrange thin slices of ham upon a platter with a bed of lettuce under it. Cover with slices of hard-boiled eggs. Boiled tongue can be used in the same way. —Mrs. C. J. Jeffries,Winnetka, 111. BELGIAN HARE SALAD.— Clean and singe, the hare, cut it into 3 pieces, put them into a kettle; add slices of onion, a bay leaf, and cover with boiling water; boil rapidly for 5 minutes, then simmer gently for Ij^ hrs. Cool and remove the meat, cube it and mix with an equal quantity of diced celery; add nuts, if liked, and serve on lettuce with dressing. — Mrs. E. D. Bennett, Bartlett, HARVARD SALAD. — Make lemon baskets by cutting pieces from each lemon, leaving what remains in shape of basket with handle, remove pulp from baskets and pieces, and keep baskets in ice box until ready to fill. With a small wooden skewer make an incision in center of each handle and insert a small sprig of parsley. Fill baskets with equal parts of cold cooked sweetbread and cucumber, cut into small cubes, and % the quantity of finely cut celery, moistened with cream dressing. Pare round red radishes as thinly as possible, and finely chop parings. Smooth top of baskets with chopped parings, the remaining half with finely chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with watercress. — Mrs. W. H. Willis, Glencoe, 111. HERRING SALAD.— Take 6 pickled herrings, remove skin and bones, add 6 stalks of crisp celery, 6 apples. 3 hard-boiled eggs, meat of 54 lb. English walnuts; chop these ingredients and add, paprika, capers, and last sufficient mayonnaise to make proper consistency. — Mrs. N, Williams, 4548 Prairie Ave., Chicago, 111. VARIATION I. — Soak over night 6 milch herrings. Remove the skin and bones and rub the milch through a sieve, moistening with vinegar. Chop fine 5^ I'b. of cold roast veal, 2 cups of peeled and sliced sour apples, Ij^ cups of pickled beets. 54 cup of onions, Yz cup of pickles; add 2 stalks of celery, chopped, Yz cup of boiled potatoes, and 1 cup of almonds. Add the milch, 2 tablespoons each of grated horseradish and parsley, and 1 cup •each of sugar and vinegar. Mix thoroughly and garnish with sardines, pickles, hard-boiled eggs, beets, olives and parsley. — Mrs. A. C. Christy, Glen View, 111. VARIATION II.— 8 herrings, 1^ lb. veal, 54 of a pickled tongue (beef), 6 apples, 6 potatoes, 5 onions, pepper and vinegar, mixed. Chop everything separately. — Mrs. C. J. Jeffries, Winnetka. 111. VARIATION III.— Soak 4 herrings in cold water 24 hrs. Remove the skin and bone and chop fine; add 1 chopped onion. 3-' large, chopped apples, vinegar to suit taste, a pinch of pepper, 1 teaspoon cream, and chopped pickles or beets. — Mrs. Klug, 25 M. 5th Ave., Maywood, 111. HINDOO SALAD. — Arrange 4 slices of tomato on a bed of shredded lettuce. On 2 of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with French dressing. — Mrs. W. H. Willis, Glencoe, 111. HUNGARIAN SALAD.— Mix equal parts shredded fresh pineapple, bananas, cut in pieces, and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika, and arrange on lettuce leaves. — Mrs. W. H. Willis, Glencoe. 111.