Kirmess cook book

When the lettuce is to be kept for a day or more before using, look over the head and remove any yellowed or decayed portions, or edges of leaves, without breaking the head itself; dip it into a pan of cold water and let stand for a few moments that the water may penetrate to the center, then lift out, roll in a square or wetted cheese-cloth, then in thick paper, and lay on ice. Before it is to be used, open and separate the head, washing each leaf thoroughly. Let stand in a pan of clean water (as cold as possible) for twenty minutes, then dry each leaf separately and thoroughly on a soft cloth. Unless the lettuce was in a very wilted condition at the beginning, this treatment should give crisp leaves. When ice is on hand the cleansing can be done earlier in the day, and wet leaves wrapped in a wet cloth can be laid in the ice-box to be dried when needed. LETTUCE SALAD. Clayborn, Mrs. Gould's Butler. Take two heads of lettuce, take off the outside leaves, pull it apart, wash thoroughly, do not let the water run on it, it will cause them to bruise; wrap up, put on ice for two hours before serving. French Dressing No. 1. For six people take six tablespoons of olive oil, two dessertspoons vinegar, two saltspoons salt, and two of pepper, one tablespoonful of chopped onions and green pepper. Mix oil, pepper and salt together, add the vinegar. Let it stand a quarter of an hour; when ready to serve beat till thick, then apply to the lettuce. POTATO SALAD. Clayborn, Mrs. Gould's Butler. For six people, take a half dozen potatoes, cut in dice; take three small onions, one green pepper, some parsley, chopped fine together. Put in a salad bowl the potatoes, sprinkle in green pepper and onions, apply in the dressing, put in the ice box until ready to serve. French Dressing No. 2. Three tablespoons olive oil, one dessertspoon of vinegar, one saltspoon of salt, one saltspoon white pepper; mix together one onion, one green pepper, one stalk of celery, add it to your olive oil and vinegar. Use this with lettuce salad also. POTATO SALAD WITH MAYONNAISE. Mrs. E. B. Knight, Montclair, N. J. Boil the potatoes and let cool without paring. Then remove the skins and cut into slices, balls, or cubes. Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a French dressing several hours. Mix the dressing after the usual formula, and use enough to moisten well the potato. When ready to serve, make nests of heart leaves of lettuce, put a spoonful of the potato in each, with a teaspoonf ul of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg into the top of the mayonnaise. Or add the chopped white ^^ egg to the potato before marinating, and sift the yolk over the mayonnaise. POTATO SALAD. Mrs. Howland, Brooklyn. Boil twelve medium-sized potatoes, and let them cool; boil four eggs hard and let get cold. Slice the potatoes and egg; have a mayonnaise dressing ready; put a layer of the sliced potatoes on the bottom of the salad bowl, sprinkle with salt and pepper, dot with small white pickled onions, put two or three pieces of the egg and cover with the mayonnaise; repeat until the ingredients are all used and cover the top with mayonnaise; let stand two hours in the refrigerator to