The Cook County cook book

VARIATION II. — Let 1 qt. of oysters come to a boil in their own liquor, plunge into cold water for a moment to make them plump and white, skim out and drain well, season them with 1 tablespoon of salad oil, mixed with 1 tablespoon of butter, a little salt, pinch of cayenne pepper, and the juice of ^ lemon. When cold put in the ice chest for 1 hr. or so. Set 2 cups of celery, cut in dice shapes, in the ice chest till time to serve. Then mix it with the oysters, add enough of the "mayonnaise dressing" to make it of the right consistency. Never stir the salad with a spoon, but mix carefully with a silver fork. — Eloise Jennings, Winnetka, 111. SALAD. — Remove seeds and slice ripe tomatoes, cut celery into inch pieces, whites of hard-boiled eggs, cut in large pieces, cover with salad dressing. — Eloise Jennings, Winnetka, 111. ' VARIATION I.— Put 2 heads of celery, cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt, and boil for 5 minutes. Take out and put the strained liquor from 1 doz, oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters, and cook slowly for a few minutes, until done; take out and turn them into a basin to cool; add a little oil and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PARSNIP SALAD. — Slice cold boiled parsnips and serve on lettuce with mayonnaise or French dressing. Garnish with radishes or cress. — ^Mrs. Abner Grant, Sherman, 111. PEA SALAD. — Drain 1 cup peas, add salt and pepper, 2 hardboiled eggs, a good-sized head of lettuce. Cover with mayonnaise dressing. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. PEAR SALAD. — Mix sliced pears with bananas and chopped nuts or candied ginger. Serve on lettuce with a salad dressing made with lemon juice instead of vinegar and without mustard. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. PEPPER SALAD. — Boil and drain some peppers, cut them into strips and place in a bowl. For each pt. of peppers use a French dressing made of 3 spoons of oil, 1 vinegar, y^ teaspoon of salt and a few drops of onion juice. Serve with crackers as a course or with hot or cold meats. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. PEPPER GRASS SALAD.— Wash and dry the pepper grass. Line a salad-bowl with crisp cress. Pile the pepper grass on this, and serve with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PHILADELPHIA CREAM SALAD.— Cook and cool quickly 1 good-sized pair of sweetbreads, pick apart, rejecting all the membrane, sprinkle with 2 .tablespoons of tarragon vinegar, and 1 teaspoon of celery seed. Make a "capon" and put it in a bottom of a bowl, garlic side up. Put the sweetbreads on top, cover the bowl closely and stand aside over night. When about ready to serve the salad, skin and cut in cubes the meat of a cold, boiled, 4-lb.. chicken, and mix with the sweetbreads, which have been carefully lifted from the garlic. Sprinkle with 1 grated Bermuda onion, 1 tablespoon of soy, 1 teaspoon of tobasco oil, and 1 teaspoon salt. Add Yz lb. Jordan almonds, chopped fine, and a tablespoon of