Dora's cook book

Boil an equal quantity of white and red close cabbage in plenty of water, each color separate. They must only boil about five minutes. Then throw them, also apart, into cold water, let them drain well. Cut the thin leaves into very narrow shreds; the ribs of the leaves must all be left out, as they are too hard for salad. Arrange the salad in alternate tufts of white and red, garnish it in any approved way and serve with salad cream. SALADS, 83 RED SALAD. Boil small red potatoes in their skins ; when cool peel and slice them a little thicker than a penny. Some of the inner part of a red cabbage must be sliced as thin as possible ; mix equal parts of potato, cabbage and beet root boiled. The dressing must be oil poured over, salt, pep- per, and red vinegar. WATERCRESS SALAD. Watercresses as a salad, are best served simply with a sauce of lemon juice and olive oil poured over them in a salad bowl. A GOOD SALAD. Take a tomato, not over-ripe, and cut it into slices, cut a small onion as fine as you can, sprinkle it over the tomato slices, and salt, pepper and vinegar to taste. FORCED EGGS FOR SALAD. Boil six fresh eggs twelve minutes; when cold, halve them lengthwise, remove the yolks, pound them to a paste with one-third quantity fresh butter ; add quarter teaspoon mace, cayenne pepper to season well; beat these together thoroughly, fill the whites neatly with them, SALMON SALAD. Take a tender head of celery, and cut in half length pieces. Open a can of salmon, and cut this in about half-inch dice; chop one small onion very fine; mix all together, adding salt, pepper, and vinegar to taste. Ornament with thin slices of lemon and a few sprigs of celery. CHICKEN SALAD. One boiled chicken chopped fine; one head of cabbage and an equal amount of celery, chopped fine, the whites of twelve-hard boiled eggs chopped with it. Take the yolk, rub them fine, then add two tablespoons of sugar, one tablespoon mustard, one tablespoon butter, and one cup of vinegar. Mix all together and serve. SALAD DRESSING. One teaspoonful of made mustard, one teaspoonful of sugar, two tablespoons of salad oil, a tablespoon of milk, two tablespoons vinegar, cayenne pepper and salt to taste. Put the mustard into a salad bowl with the sugar, and add the oil drop by drop, carefully stirring and mixing all the ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very gradually or the sauce will curdle; then put in the seasoning of cayenne pepper and salt. It ought to have a creamy appearance, and when mixing, the ingredients cannot be added too gradually, or stirred too much. SALAD DRESSING WITHOUT OIL. The yolks of four raw eggs, one tablespoon salt, one teaspoon sugar, one teaspoon mustard, one-half cup of | clarified chicken fat, a quarter of a cup of vinegar, the juice of half a lemon, a speck of cayenne. Beat well together. SALADS, 85 CABBAGE DRESSING. One small cup vinegar, butter size of an egg, two tables spoon sugar, one teaspoon salt. Pour boiling on two well beaten eggs and a teaspoon mustard; return it to the stove until it thickens like a custard, then add onehalf cup cream and a little red pepper. ARTICHOKE SALAD. The artichokes must be prepared as for table. Drain them dry without breaking, arrange them neatly, pour over them salad cream. POTATO SALAD. One quart of hot boiled potatoes cut into slices, a small onion, and an apple finely chopped, pepper and salt to taste, one tablespoon of vinegar, three table spoons of olive oil; some chopped parsley. Mix these ingredients well together, and when perfectly cold serve upon a bed of fresh, crisp lettuce with a French dressing, FRENCH BEAN SALAD.