The home cook book

Select a hard white head of cabbage. Cut it in half. Shave it ofif with a slaw-cutter or a sharp knife in very trim strips. Make the dressing as follows : In a small saucepan put one egg, into w'hich beat one even teaspoon of salt, one even teaspoon of sugar, one-quarter (scant) of a teaspoon of mustard and one dash of red pepper to taste. Mix together and beat a little. Set the saucepan in another in which there is warm water. Let it come gradually to boil. Stir constantly to prevent lumping. When it thickens a very little take it off and add one tablespoon of cream. Pour it over the slaw hot. This may be eaten cold as well as hot. CARROT SALAD Cook richly colored carrots in boiling water till soft. Cut into thin strips. Arrange in lettuce cups, sprinkle with sifted sugar, dress with French dressing, and garnish with sliced lemon. [See illustration, Plate XV.] CAULIFLOWER SALAD Cold boiled cauliflower may be made into a delicious salad. Break the head into small pieces, keeping the flower-like look as much as possible, and serve with a French dressing or a mayonnaise. If you have lettuce leaves, serve the cauliflower on them. CELERY SALAD In keeping celery overnight, do not wrap it in wet paper or set it in a bowl of water. Put it where the air is pure and cool. To prepare it for serving, break oflf the stalks from the root, wash each one clean in cold water, scrape off the yellow brown where the stalk is abraded, lay in a dish with pieces of ice, and keep cold till served. The root of the celery should be preserved for soups, for which it is most desirable. CELERY AND HICKORY-NUT SALAD Cut in small dice the white stem of the celery. Add a few broken meats of the hickory-nut, and serve with a French dressing. CELERY, APPLE, AND HICKORY-NUT SALAD Use tart apples, and equal quantities of the apples, celery, and hickor}'-nut meats. Serve with a mayonnaise or French dressing. CHICKEN SALAD Split two chickens down the back. Wash them thoroughly in cold water, wipe dry. Put them in a granite preserving kettle, cover with boiling water slightly salted. Boil until very tender. Cut or pull the chicken from the bones. Cut off all gristle and take away the skin. Chop the meat very coarse and even. Add to the chicken white cabbage chopped very fine, finer than for slaw, and in the proportion of one-third of cabbage. Take one bunch or one bunch and a half of white celery. Scrape, wash, and lay in cold water a short time. For the dressing, break six eggs into a saucepan. Mix three heaping teaspoons of salt, three heaping teaspoons of sugar, four dashes of black pepper, and one even teaspoon of mustard dissolved in cold water and stirred smooth. Stir these together and add to the egg, heating a little. Pour very gradually over the egg one teacup and one-quarter of vinegar, stirring constantly to prevent the