Farm and home cook book and housekeeper's assistant

Egg Dressing: Mix together 2 tablespoons sugar, 1 tablespoon cornstarch, 1 1/2 teaspoons mustard and 1/2 teaspoon salt. Heat 1 pint milk to the boiling point, add 2 tablespoons butter, stir in 2 beaten eggs with the above dry ingredients and lastly add 1 cup vinegar. Beat and stir well to prevent curdling while cooking. Will thicken like custard. When cold put in glass fruit jar. — [Mrs. M. M., Wis. Mustard Dressing: Mix well 1 cup sugar, 3/4 cup flour, 1 teaspoon salt, and 1/2 lb mustard. Rub to a smooth paste with a little cold vinegar, then add gradually the remainder of 3 pints vinegar, heated to boiling point, and cook 5 minutes. Should be the consistency of thick cream. — [L. P., Neb. Mayonnaise Dressing: Mix together 1/4 teaspoon each salt and mustard and 1 teaspoon powdered sugar, add the raw yolks of 2 eggs, and 1/2 teaspoon vinegar, then, drop by drop, 3/4 cup olive oil, stirring vigorously, and as the mixture thickens, add gradually, alternating with the oil, 1 tablespoon each vinegar and lemon juice. Have all ingredients cold and beat the mixture constantly. — [Mrs. D. W. R., Mich. Boiled Mayonnaise: Beat 2 raw eggs, add 2 tablespoons each sugar and butter, 1/2 teaspoon mustard, 1/4 teaspoon salt, a little white pepper, and 8 tablespoons vinegar. Boil until it thickens, stirring constantly. Nice for vegetable salad. For fruit salad use more sugar and dilute the vinegar with water. Thin with cream when ready to use. Adding whipped cream makes it nice and fluffy. — [Mrs. J. W. Van B., Wis. Potato Salad The potatoes must be cold, and not too soft or mealy. Cut in dice or slices. Add a little finely minced onion, if liked, and if obtainable, crisp, tender celery, cut fine. Use any preferred dressing — French or mayonnaise — and garnish dish with a "frill" of lettuce leaves, inside of that a "chain" of sliced hard-boiled eggs, then cubes or diamonds of red beets, varied with tiny tips of parsley, and a few slices of cucumber, pickles, or lemon. — [A. G., Mass. PISH AND MEAT SALADS 193 Cabbage Salad Shave about 1 qt white cabbage and sprinkle lightly with, salt. Cut 1/4 lb smoked ham in dice, and fry brown and crisp; then add V2 cup cider vinegar and when thoroughly heated through turn over the shaved cabbage, to which has been added 1 finely minced onion; add pepper to taste.. Another way is to use half cabbage and half cold boiled potatoes, or half cabbage and half celery, with any preferred cold dressing. — iMrs. F. B., N. Y. Vegetable Salad For this, all sorts of mixed vegetables can be used, such as boiled peas, beans, beets, carrots, potatoes, raw cucumbers, tomatoes, cabbage, celery, onions, and even a few tart apples. Use any preferred dressing, serve on a platter 'of lettuce leaves, and garnish with hard-boiled eggs. Exact quantities €annot be given — the skill of the cook must be called into play, lor the "blending" is a nice art. — [A. G., Mass. Meat Salad Chicken, turkey, ham, veal — in fact, any boiled meat can be made up into nice salads. Trim and cut up in small pieces, add potatoes and celery, or cabbage, or cucumbers, also cut in small pieces, mix with any preferred dressing and garnish with lettuce, pickles and hard-boiled eggs. — [A. G., Mass. Fish Salad