Twentieth century home cook book

Boil and mash six large potatoes. Mash with butter, salt, and a little milk, and beat until light. Add seven tablespoonfuls of chopped celery, six tablespoonfuls of cucumber pickle, four chopped onions. Boil five eggs hard and mash the yolks with one tablespoonful of mixed mustard with a little vinegar, one tablespoonful of sugar, one-half pint of vinegar, pepper and salt to taste. Cut up the whites of the eggs and mix all well together ; add a little more vinegar if too stiff. — Mrs. R., Kentucky, POTATO SALAD. One quart mashed potato. One pint cabbage, chopped fine. Two or three apples, scraped. One good-sized onion, chopped fine. One tablespoonful mustard. Two teaspoonfuls pepper. One cup melted butter. Eight eggs (six will do), yolks mashed with butter, whites chopped fine, part mixed with salad and rest spread over the top when made. Add enough vinegar to make a pleasant acid, and salt and sugar to taste. — Mrs. Maria L . Stuart. LOBSTER A LA NEWBERG. Half pint of cream. Half pint of sherry. Half cup of butter. Three eggs. Salt, white pepper, cayenne to taste. Let cream come to a boil, then stir in the eggs well beaten ; add salt and pepper to taste — then sherry. Have the lobster cut into small pieces ; put into sauce ; let come to a boil and serve. —Mrs. A. F., New Tork. CUCUMBER SALAD. Pare the cucumbers rather thickly and lay them in ice water tor about an hour and a half. After wiping them very dry, slice very thin, adding an onion, which must be sliced also. Make a salty water and allow the cucumber and onion to remain in this for another hour. After squeezing every drop of water from them place in a salad bowl — sprinkle pepper and bits of parsley over the whole. Cover with vinegar and set on ice until ready for use. WHOLE TOMATO SALAD. Select fine, ripe tomatoes of equal size, scald and skim and then set on ice until time for serving. Previous to the time for using, line a salad dish with lettuce leaves and pile tomatoes in the center, forming a mound. Serve on individual dishes with mayonnaise dressing made by previous recipe. This is very nice. TOMATO AND CUCUMBER SALAD. Six fresh tomatoes. Two cucumbers. One onion. One head of celery. Three hard-boiled eggs. Slice thin, and place by layers in a salad bowl, omitting the onion if not liked ; add a dash of cayenne pepper, salt to taste and vinegar. IMPERIAL SALAD. One-half head cabbage. Two cucumbers. Two small onions. Two heads crisp lettuce. Three small gherkins. Salt, pepper and cayenne to taste. Chop all together, and cover with mayonnaise dressing. Very nice. RUSSIAN SALAD. First soak six herrings in water for twenty-four hours ; skin and take out all bones, and cut them up fine. To this add some anchovies and about half pound of smoked salmon (lobster may be used instead of salmon if desired), chopped fine. Cold roast turkey, chicken or veal may be added and is an improvement. Add to the above a liberal amount of pickled cucumbers, capers and olives ; make a rich mayonnaise dressing and pour over all. Line a salad bowl with fresh lettuce leaves, fill in the salad and garnish with hard-boiled eggs. —Mrs. Charles A. Wilson, N. C. YY.PiL. SALAD. Boil a veal cutlet with a little salt until tender; pick to pieces. Make a dressing of three tablespoonfuls of vinegar, one teaspoonful sugar, one-