Twentieth century home cook book

half saltspoonful salt, a little cayenne and made mustard ; put this on the fire and let come to a boil, then pour gradually over the yolks of two wellbeaten eggs ; let this cook until thick, stirring all the time ; when cool, beat in two tablespoonfuls of cream. Mix half of the dressing with the veal and put in a cool place. Have ready some nice lettuce torn in shreds, and just before serving mix with the veal, and put in a dish with some nice, crisp lettuce leaves. Pour over the salad the remainder of the dressing. Delicious. —Mrs. E. H. Boice, HERRING SALAD (GERMAN). Four pounds of roasted veal ; boil five large beets, let them get cold ; boil six good-sized potatoes, allow them to get cold. One dozen German herrings, put them in cold water for twelve hours. These ingredients to be prepared the day before. Cut veal into small pieces, do not hash it; same with beets, potatoes and herrings. Mix well, having sliced up a hard apple and one small onion, to be put into the salad; season to taste with salt and pepper, serve with oil and vinegar ; decorate with hard-boiled eggs, beets and potatoes. — Mrs. Langston. WATER CRESSES. .Wash the clusters carefully and put aside all leaves that are discolored. Place in a salad bowl and pour over it a French dressing, which has had a very little bit of toasted herring, picked into small pieces, added to it. Only enough to give it a flavor. This dressing is also very nice for field lettuce. — Mrs. A. Fairchild, New York, FISH SALAD. Take a pound of cold boiled lake trout; shred into pieces an inch in length. Make a dressing of the yolks of three eggs, rubbed to a smooth paste with salad oil ; add one teaspoonful of salt, one of pepper, one tablespoonful of made mustard, one of sugar, and lastly six tablespoonfuls of vinegar. Beat the mixture until light, and just before pouring it over the fish, stir in lightly the frothed white of a raw egg. Put in your dish with SIX tablespoonfuls of vinegar and half the dressing stirred in with it; spread the remaming over the top, and lay blanched lettuce leaves around the edges, to be eaten with it —Mrs. S. S. Roddis. CHAPTER XIII. VEGETABLES. Have your vegetables fresh as possible. Gather them early, as they are so much better with the dew on them. If in the habit of getting your vegetables from the market, do so as early as convenient in the morning, pick, wash, and put in cold water until ready for use. Fresh vegetables are more easily cooked than those that have been gathered for some time. Vegetables are much more easily cooked in soft water than in hard ; they should always be put on in hot water, but not boiling. If put to cook in cold water their flavor will be lost, owing to the slow heating process which goes on ; while on the other hand too rapid heating toughens the vegetables. Too much cooking will destroy vegetables ; they should never be put on too early, but each in their time. When vegetables show that they have been nearly cooked tender, they should be seasoned with salt. Never let them stand after coming off the fire. Put them at once into a colander, well drained, over a pot of boiling water until needed. Then put on a hot dish and pour fresh butter over them. BOILED POTATOES.