The home cook book

Or this method : Hold a tin grater over your salad, and on it turn about an onion you have peeled. Press hard and the juice will drip. SAUCE TARTARE After you have made a mayonnaise, add a tablespoon of chopped cucumber pickle, a few capers, a few chopped olives, stir or beat, and if too thick thin with vinegar. TOMATO SAUCE Take a pint of canned tomatoes, add an onion well scraped or minced, half a teaspoon of salt and half as much pepper as salt, and put together in a saucepan over the fire. After cooking gently fifteen or twenty minutes, add two tablespoons of butter into which you have cooked a heaping tablespoon of flour until it has become smooth. Add the butter to the tomatoes slowly, let it cook gently for a few minutes, rub through a sieve or fine colander and serve hot. WHITE SAUCE To a tablespoon of melted butter beat a tablespoon of flour, half a teaspoon of salt and an eighth of a teaspoon of white pepper. A quarter of a teaspoon of onion- juice, or half a teaspoon of chopped onion, may also be added, but is not an essential. Over all well mixed pour a cup of creamy milk, or stock, adding it little by little over a hot fire, as the sauce thickens. The sauce should be smooth. If it is not, strain it. Salad Materials — American Beauty Salad — Asparagus Salad— Banana Salad— Baked Bean Salad — String-Bean Salad — New Beet Salad — Cabbage Salad — Cold Slaw — Cream Cold Slaw — Hot Slaw — Carrot Salad— Cauliflower Salad — Celery Salad— Celery and Hickory-Nut Salad — Celery, Apple, and Hickory-Nut Salad— Chicken Salad— The Judge's Chicken Salad— Mayonnaise for Chicken Salad — To Prepare Cucumbers — Cucumber Spirals— Dandelion Salad — Fish Salad — Fish Salad, a New Orleans Dish— French Fruit Salad— Macedoine Salad— Orange Salad— Oyster Salad— Pineapple Salad— Potato Salad— Radishes as Salad — Spinach Salad— Sweetbread Salad- Tomato Salad —Stuffed Tomato Salad— Red and Yellow Tomato Salad— Tomato and Cauliflower Salad— Tomato Jelly— Tuxedo Salad with Dressing— Fancy Vegetable Salad— Cream Salad Dressing— Waldorf Salad— Watercress Salad— Mild Cream Dressing— Sour Cream Dressing— French Dressing — Horseradish Dressing— Mayonnaise Dressing SALAD MATERIALS THE salad maker has a wide range of materials from which to compound her appetizing and wholesome dish. Its possibilities include not only nearly all vegetables and fruits, but also flesh, fish, fowl, and nuts in great variety. For the hot days the limit should extend no further than the succulent vegetables and fruits. The other foods are too rich in heat-producing properties for this purpose. If one keeps comfortably cool during warm weather the diet must be cut down, at least that part of it which contributes to the animal heat of the body. Nothing of questionable quality should enter into the composition of a salad. The vegetables or fruit, as the case may be, should not only be fresh and without the slightest blemish to mar the flavor and looks, but crisp, cold, and refreshing. When uncooked vegetables are used, after being thoroughly cleansed with very cold water, they should be dried in a soft towel without crushing and kept in a cold place until needed. For the dressing, genuine olive oil should be used ; and the vinegar must be pure, that made from tarragon herbs being