Kentucky receipt book

Take tender radishes, wash in cold water, cut on potato grater, but do not peel them. Put radishes in plate, and sprinkle over a little salt, leave for 10 minutes, cover with another plate, and shake well. Drain off salt water, and serve with a French dressing. Ham Salad. Take cold boiled ham, using both fat and lean, chop into pieces, size of a pea. Combine with an equal proportion of celery chopped fine. Have salad dish lined with white crisp lettuce, and pour in the salad. Cover with a cooked salad dressing, and serve. Substitute crisp lettuce, if celery is not obtainable. Canned Lobster Salad. Take 1 can of lobsters, pour in a dish and skim off all oil. Chop the meat coarsely and have an equal amount of crisp celery, cut in cubes. Make a dressing with 1 heaping tablespoon of butter, 1 gill of vinegar, 1 scant teaspoon of salt, cayenne and black pepper, 1 teaspoon of mustard, yolks of 4 eggs. Boil 2 eggs hard, remove yolk and mash to a smooth paste, adding rest of ingredients. Add a little of this dressing to lobster and celery, and place on ice. When ready to serve, pour over rest of dressing. Garnish with hard boiled eggs, cut in rings and coral of the lobster. Salmon Salad. One can of red salmon, pour in a bowl and remove all skin and small bones, mince tolerably fine. Serve with this dressing: Two eggs beaten until light, 1 dessertspoon of butter, 1 heaping teaspoon dry mustard, 2 tablespoons granulated sugar, pepper, salt, and lastly add 1 teacup of tarragon or cider vinegar. Put dressing in double boiler, and cook until a soft custard, serve cold. The same may be varied by using only ^ cup of vinegar, and % cup of rich cream, prepared in same way. Stuffed Tomato Salad. Remove skin from good firm tomatoes, and scoop out some of the pulp, and place on ice. Make a dressing of chopped celery, pecans, green peppers, some minced onion and the pulp. Fill the tomatoes, and pour over this French dressing — 4 tablespoons of olive oil, and 1 tablespoon vinegar, a dash of onion, salt and cayenne pepper. Put tomatoes on ice for 1 hour. When ready to serve, pour over a mayonnaise dressing and place on crisp lettuce leaves. Cheese Salad. One head lettuce, % pound of grated cheese. Wash and put the lettuce to crisp, then grate the cheese and add enough of the salad dressing to make it smooth and creamy. Arrange the light green lettuce leaves on a small platter, then put the prepared cheese through a potato sieve. Garnish with capers, and serve with this dressing: One even teaspoon of salt, 1 even teaspoon of mustard, 1 even tablespoon of powdered sugar, % teaspoon of paprika, 2 tablespoons of lemon juice, 2 tablespoons of vinegar, 2 eggs, 1% cups of olive oil. Thoroughly chill the oil, bowl, and spoon to be used before making the dressing. Separate the eggs, mix the dry ingredients in the bowl, add the yolks of the eggs, mix well, then add the oil, a drop at a time in the beginning. Stir constantly, and as the mixture thickens, fill it with the lemon juice and vinegar alternately. Then add more oil until all has been used. Lastly add the stiffly beaten whites. If weather is warm, set the bowl in a pan of ice while mixing the dressing. If a white dressing is desired, use all lemon juice, stirring very thoroughly. After ^ of the oil has been used, it may be added in larger quantities. If the mixture should curdle, add this dressing to a fresh yolk of egg very slowly. Waldorf Salad. Pare 3 large apples; wash 3 bunches of celery, cut both into blocks, and mix with mayonnaise dressing. Serve on crisp lettuce leaves. Banana Salad.